805 Living November 2020 by 805 Living

NOV E M BE R 2020

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WHERE THE BAR SETS THE BAR.

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WELCOME TO THE CALIFORNIAN

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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

Morgan Stanley is proud to congratulate

Seth Haye

Named one of Barron’s Top 1,200 Financial Advisors Being named to Barron’s 2020 Top 1,200 Financial Advisors list is a testament to your experience, professionalism and dedication to your clients. Thank you for the work you do each day and for carrying forward the culture of excellence at our firm. Seth Haye Senior Portfolio Management Director Managing Director – Wealth Management Financial Advisor 100 North Westlake Blvd Westlake Village, CA 91362 +1 805 494-0222 seth.haye@morganstanley.com http://www.morganstanleyfa.com/theoaksgroup CA Insurance Lic. #0E71484 NMLS# 1279368

Source: Barron’s “Top 1,200 Financial Advisors,” March 16, 2020, as identified by Barron’s magazine, using quantitative and qualitative criteria and selected from a pool of over 4,000 nominations. Advisors in the Top 1,200 Financial Advisors list have a minimum of seven years of financial services experience. Qualitative factors include, but are not limited to, compliance record and philanthropic work. Investment performance is not a criterion. 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 paid a fee to Barron’s in exchange for the rating. Barron’s is a registered trademark of Dow Jones & Company, L.P. All rights reserved. © 2020 Morgan Stanley Smith Barney LLC. Member SIPC.

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Contents NOVEMBER 2020 • GIVE THANKS, GIVE BACK

Features 68

WE’RE ALL IN THIS TOGETHER

Community foundation visionaries from Ventura, Santa Barbara, and San Luis Obispo counties collaborate to speed assistance to residents of the Central Coast. By Joan Tapper Photographs by Gar y Moss

805 LIVING’S TIPS FOR THANKSGIVING 2020 Turkey Day may look a bit different this year, but here are some ways to make it safe and still as special as ever.

ISTOCK.COM/MIRA WONDERLAND; COVER: © DARREN MUIR/STOCKSY UNITED

By Victoria Woodard Har vey

NOVEMBER 2020 / 805LIVING.COM

Exceptional Spaces in All the Right Places SAN TA BA RBA R A

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WE’RE O PEN !

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I N TE RI OR D ESIG N | R EMA R K A B LE R ESOU RCE S

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

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Contents

NOVEMBER 2020 • GIVE THANKS, GIVE BACK

88 52 47

Departments Pulse 41 Tracking the Beat

of the 805

By Leslie Dinaberg

Finds 47 Seasonal and Organic

What’s popular in cuisine segues into tableware with colors, textures, and motifs from the natural world. By Jennie Nunn

50 STYLE: Moss is Boss

Fall in love with this earthy green fashion statement. By Frances Ryan

52 TRAVEL

By Erin Rottman

Insider 56 Events In & Around

SPECIAL: The 805 Living Dishing It Out for Charity Challenge 59 Eat for Good

Take part in a delicious opportunity to help support worthy causes. By Leslie Dinaberg Produced by Carmen Juarez-Leiva

Upgrades 65 Sit Up

Elevate the dining room with stylish new seating. By Frances Ryan

Taste 82 FOOD:

The Great Pumpkin Sweet and savory recipes reveal the versatility of this distinctly American squash.

the 805

By Nancy Ransohoff

By Heidi Dvorak

86 WINE: Sustainable Sippers Local winemakers keep both the palate and the planet in mind. By Alex Ward

NOVEMBER 2020 / 805LIVING.COM

59 88 DINING OUT:

Brave New Eateries Three local restaurants boldly launch in the midst of the pandemic. By Nancy Ransohoff

95 Where to Eat Now

P.S. Sketchpad 104 The Wattle Brigade By Greg Clarke

In Every Issue

20 Editor’s Note 24 Masthead 32 Behind the Scenes

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 on issuu.com) and to tune in to our free 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, lastminute 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.

52: REN FULLER; 59: AUBRIE PICK

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

NEW SENSATIONS Raise a glass to the holiday season with one of Bien Nacido’s new releases.

join the club Bien Nacido & Solomon Hills Estates Ambassador and Master Sommelier Will Costello (left) describes the winery’s latest releases as rare, vibrant, and exotic. Sample them at the tasting room located in the heart of picturesque Los Olivos (below).

For more information on Bien Nacido wines and club memberships, visit biennacidoestate.com.

ince 1973, the Miller Family has produced award-winning wine from Bien Nacido Vineyard in the Santa Maria Valley. And now, for the first time in six years, Bien Nacido is adding several new bottles to its stellar lineup. Marked by herbal inflections of rosemary and sagebrush surrounded by flavors of raspberry preserve and lavender pastille, the 2018 Estate Grenache shows impressive depth as well as vivacity. Serve it with smoked duck breasts topped with fresh cherry salsa for an elegant dinner. A unique blend of equal parts pinot noir and syrah, 2019 The Bench Red Wine contrasts crisp tastes of cranberry and pomegranate with jammy notes of dark forest fruit spiced by black pepper. “Very rarely are pinot noir and syrah blended together,” says Master Sommelier Will Costello, “it is a true yin and yang experience all in one glass.” Intensely aromatic, the 2019 Estate Viognier features fragrances of star jasmine and Easter lilies while white peach and

To receive exceptional wine delivered straight to your door, join one of Bien Nacido’s exclusive clubs. Members of the Estate Club receive three two-bottle shipments drawing from a selection of Bien Nacido and Solomon Hills Estate wines. Members of the Black Label club receive three three-bottle shipments of Bien Nacido’s reserve wines, produced in small batches from the vineyard’s best blocks. All members enjoy complimentary tastings, invitations to special events, and discounts on additional bottles.

mango play upon the palate. “We did our best to highlight the traditions of this grape,” says Costello, “just a touch of neutral oak; it’s extremely vibrant and exotic.” For an opportunity to sample Bien Nacido’s latest releases in a safe and lovely environment, visit the tasting room located on Grand Avenue in the heart of Los Olivos. Open daily from 11am to 5pm, the Bien Nacido tasting room features socially distanced patio seating as well as artisanal chocolate truffle pairings that are sure to bring sweet satisfaction.

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

O PEN 11 A M - 5PM DA ILY 29 63 G R AND AV ENUE

LOS O LIVOS

B IENN ACID O E S TATE .CO M

OPEN FOR OUTDOOR SEATING J. Wilkes tasting room is open 12-7pm daily. Enjoy extended patio seating and wines by Winemaker Jonathan Nagy. Explore our food menu or simply enjoy the pours. Offering tastings on-site or to go as well as wines by the glass and bottle. Reservations can be made by visiting our Yelp page. Masks required. J. WILKES TASTING ROOM HOTEL CALIFORNIAN 805-318-6680 | jwilkes.com 35 State Street, Suite B | Santa Barbara

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© 2020 LIV Sotheby’s International Realty. All rights reserved. Sotheby’s International Realty® and the Sotheby’s International Realty Logo are service marks licensed to Sotheby’s International Realty Affiliates LLC and used with permission. LIV Sotheby’s International Realty fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each office is independently owned and operated. Any services or products provided by independently owned and operated franchisees are not provided by, affiliated with or related to Sotheby’s International Realty Affiliates LLC nor any of its affiliated companies. If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. All data, including all measurements and calculations are obtained from various sources and has not and will not be verified by Broker. All information shall be independently reviewed and verified for accuracy. DRE numbers: Larry Krogh: 01305510 | Gwen Mulligan: 01364978 | Jason Bartyn: 01319180

Editor’s Note

Times Like These EARLIER THIS YEAR, WE SENT OUT a query to former participants in our popular

BENEFICENT BOTTLING Santa Maria’s Miller Family Wine Company has released a limited-edition blend of Paso Robles cabernet sauvignon, syrah, and merlot for its Smashberry Heroes label, which also raises money for CORE (Children of Restaurant Employees; coregives.org). Each purchase (shop. millerfamilywines.com/ smashberry-heroes) helps CORE provide financial aid to service-industry families who are experiencing a medical crisis or have been impacted by a natural disaster.

Dishing It Out for Charity challenge, just to gauge the reality of executing the annual charitable program this year. Given the uncertain nature that comes with living in times like these, we were not sure we would find any restaurants that could participate. Imagine my happiness when we received so many immediate and positive responses, giving us the confidence to forge ahead with our plans. I truly didn’t know what those responses would say when they began coming in, but if you had asked me beforehand what my hunch was, I would have bet we could find enough restaurants to participate. Let’s face it, there is a visible, high-profile, charitable character that helps to define the people of the Central Coast. I think it might be somehow attributed to the very ground we live on, the waters we’ve settled near, and the living mountains and canyons where we make our homes, which have always reminded us to be grateful. In turn, we have endured as a community, and together we continue to do so knowing that philanthropy connects us all in tough times. So I’m very happy—and to put it humbly, not altogether surprised—to tell you that our fifth annual Dishing It Out for Charity challenge is going on throughout November and December. Local restaurants have again created a special dish or highlighted a house favorite and will donate $2 for every one of those dishes sold to the charity of their choice. Since its inception, in 2016, participating restaurants have donated $66,300 to local nonprofits. This year, thanks goes out to Montecito Bank & Trust for once again being our event’s presenting sponsor. Thanksgiving is probably going to look a little different for many families and it might be hard for some. If you’d like ideas for how you can help, this issue is stuffed like a turkey with ways to connect, get involved, and even turn purchases into meaningful donations (for example, see “Beneficent Bottling” at left). There’s also a special feature on how things look from the inside; Joan Tapper’s “We’re All in This Together” (page 68) brings together three CEO’s from local community foundations to discuss the deep connections and collective efforts of their individual missions during times like these. And when it comes time for your own holiday, we have lots of ideas to help make memories during what I hope is a very fulfilling one for all of you. And after so many years of celebrating Thanksgiving with all of the 805 through our November issue, it would be okay with me if that last part was not all that surprising for our regular readers. What more needs to be said? I guess just a big, continued THANK YOU to frontline workers and first-responders; also thanks to the entire 805 Living team, our advertisers (take special note of our Giving Counts advertising section on page 92), the restaurants participating in the Dishing It Out for Charity challenge (page 59), and our other allies in promoting the best of the 805. Even though the world feels like it’s turned upside down, the spirit of giving is everywhere in our region, and it’s been a part of this magazine’s mission from the very beginning.

Editor in Chief & Publisher edit@805living.com

NOVEMBER 2020 / 805LIVING.COM

GARY MOSS

Lynne Andujar

4200 ROBLAR PRESENTED BY MARK TRABUCCO BUILDER

DESIGNED FOR OFF-THE-GRID LIVING (OR ON) SET ON 20Â± BEAUTIFUL USABLE ACRES CAPTURES VIEWS AND SERENITY IDEAL OUTDOOR LIVING PRIME SANTA YNEZ VALLEY LOCATION STATE-OF-THE-ART CONSTRUCTION MATERIALS & METHODS READY FOR CONSTRUCTION JANUARY 2021

MARK TRABUCCO BUILDER MARK@MARKTRABUCCOBUILDER.COM / 805.698.9552 / MARKTRABUCCOBUILDER.COM CALIFORNIA GENERAL CONTRACTOR LICENSE #580058

Designed toThrill The gleam of gold…the brilliance of a superbly cut gem…the gift of a finely wrought piece of jewelry will make anyone’s eyes sparkle with delight. As the holiday season nears, Silverhorn Jewelers offers this curated Gift Guide, with a carefully chosen selection of adornments for special moments and everyday occasions. 1. Oh, how blue becomes you!

Make a statement with this 12½-carat sapphire ring accented with 168 small sapphires. 2. Perfectly matched. Spectacular marquise-cut 3.46 carat pink spinels, accented with 1.92 carats of diamonds, crown South Sea pearl earrings set in 18-karat rose gold. 3. Beauty has a

multitude of facets.

This diamond bracelet showcases 7.58 carats of the mixed-shaped jewels set in 18-karat white gold. 4. Arm candy. A flick of the wrist commands attention when you’re wearing these 18-karat yellow- and white-gold hand-hammered bangles layered with delicate diamond bracelets.

5. Exotic, eye-catching,

and breathtakingly gorgeous.

These rare Afghan tourmaline earrings accented with diamonds and tsavorite garnets are meant to take center stage.

4 5

6 8 6. Start a chain reaction! This 18-karat gold-link choker is guaranteed to lead to smile after smile. 7. Sleek and timeless. These 18-karat yellow-gold hoops are eternally stylish.

8. Impressively handsome.

This 13.01 carat certified Paraiba tourmaline cabochon ring is set in 18-karat white and yellow gold and circled by 3.51 carats of diamonds.

9. Destined to be an heirloom.

This bubble ring glistens with 2.2 carats of round diamonds.

10. Three times the charm!

A trio of bracelets showcases a collection of colored gemstone combinations—tanzanite with rubellite tourmaline, orange spessartite garnet, and green tourmaline—set in 18-karat gold and diamonds with vivid leather and gold straps.

7 A gift of jewelry is the ultimate compliment, says Carole Ridding, owner of Silverhorn. You can own something really creative, something you don’t see everywhere. And even with a statement piece—like the sapphire ring shown here—you needn’t wait for a special evening to wear it. The ring’s unusual shape and the play of light and dark stones enhance any outfit. Of course, some items, like these dramatic tourmaline earrings with their rare stones and attention to detail, are the ultimate addition for a particularly glittering affair. Jewelry never goes out of style. It’s meant to be cherished for generations. And a gift of jewelry offers a superb opportunity to express your personality— even more so when it’s a custom design by Silverhorn. You can walk out with something that no one else has. How thrilling is that!

Silverhorn Design Studio

1235 Coast Village Road Santa Barbara 805-969-0442 www.silverhorn.com Presented by Silverhorn

EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

edit@805living.com CREATIVE DIRECTOR

Bernard Scharf EXECUTIVE EDITOR

Kathy Tomlinson DESIGNER

Sophie Patenaude PHOTO EDITOR

Gary Moss

photo@805living.com CONTRIBUTING EDITORS

Heidi Dvorak, Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design) CONTRIBUTING WRITERS

Leslie Dinaberg, Victoria Woodard Harvey, Nancy Ransohoff, Joan Tapper, Alex Ward CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITOR

Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

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805 LIVING, NOVEMBER 2020

ASSOCIATE PUBLISHER

Jennifer S. Vogelbach

Fashion, fine jewelry, real estate, home furnishings and design jennifer@805living.com 818-427-3496

ADVERTISING SALES REPRESENTATIVES

AT BELMONT VILLAGE, WE’RE THRIVING. For nearly 20 years, Belmont Village has safely delivered an unparalleled level of service and care for thousands of families. Collaborations with UCLA and USC have helped us champion nationally-recognized cognitive health and wellness programs with positive, evidence-based results. With our exquisite spaces and superb hospitality, rest assured your loved one will thrive in a safe and vibrant community.

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Santa Barbara County wineries diane@805living.com 818-879-3951

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805 LIVING, NOVEMBER 2020

Community Give Back

Alone we can do so little;

together

we can do so much. Helen Keller

Complimentary Financial Advice Many families have been impacted by COVID-19 and are in need of financial advice. We would love to help by either providing solutions to get through this difficult time or longer-term planning to set your family up for success. Register for Advice - http://bit.ly/2020MCsurvey Community Give Back Video - http://bit.ly/2020MCgiveback

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DESTINATION: PISMO BEACH

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

» Pismo Beach is open for business and ready to welcome you with its warm hospitality, gorgeous shoreline, and steadfast commitment to safety. Social distancing standards and an abundance ©JHVEPHOTO/ISTOCKPHOTO.COM

of outdoor attractions make Pismo Beach an ideal fall vacation destination. So pack a mask and make a plan to enjoy this idyllic city’s collection of quality accommodations, alfresco dining options, and scenic seaside activities.

WHAT’S NEW

The recently renovated Pismo Pier Plaza has become an instant hit for children and grownups alike with its convenient beach access, whale-themed playground, and endless ocean vistas. Along the pier, a series of slides lead down to the sand while a trio of vintage airstream trailers serve as a restaurant, bait shop, and visitor’s information kiosk. And for the social media minded, the massive illuminated Pismo Beach sign provides the perfect backdrop for a stunning sunset selfie.

EAT

Breathtaking ocean views complement stellar seafood at the SeaVenture Restaurant (seaventure.com) where coastal cuisine is served on two heated outdoor terraces. Its decadent Vol-au-Vent, featuring shrimp and lobster in puff pastry, is sure to delight. Farm-to-fork Italian dishes are served at Giuseppe’s (giuseppesrestaurant.com) including housemade pastas and salads prepared with organic local produce. A glass of owner Giuseppe DiFronzo’s estate-grown

Somerset Grill

Pinot Noir pairs nicely with a bowl of spicy cioppino. Watch the waves from the beautifully appointed patio at the Somerset Grill (somersetgrillpismo.com) while enjoying upscale market-fresh favorites. Locavores will love the fresh local oysters or charcuterie platter composed of regional meats and cheeses followed by a filet of central coast salmon, grilled over a wood fire. For an appropriately autumnal snack, swing by Chipwrecked (chipwrecked.square.site) and order The Mayflower: a platter of fried-toorder potato chips seasoned with pumpkin spice and served with a pumpkin pie flavored dip. Of course, no trip to Pismo Beach is complete without visiting the Splash Cafe (splashcafe.com) for a bowl of their incomparable clam chowder. One spoonful of the award-winning soup reveals why it’s become arguably the city’s most iconic dish.

PLAY

Walk beneath a canopy of eucalyptus and cypress trees at the Pismo State Beach Monarch Butterfly Grove (parks. ca.gov/?page_id=30273) where migrating monarchs gather from November to February each year, seeking shelter from frosty northern winters. Located a half mile south of the city just off Highway 1, the grove offers visitors the chance to observe thousands of vibrant orange butterflies clustering among the branches. For a more aquatic experience, take to the seas on one of Central Coast Kayaks’ (centralcoastkayaks.com) guided tours. Its Cave Excursion is a unique opportunity to explore arches, grottos, and rock gardens accessible exclusively by water. Or

try the Naturalist Tour, an easygoing exploration of rock outcroppings and kelp forests in search of the otters, seals, and dolphins that inhabit the area.

STAY

With multiple seasonal discounts and unique hotel packages available, now is a fantastic time to visit Pismo Beach. Pamper yourself at the Cliffs Hotel (cliffshotelandspa.com) where from November to March you can spend a Signature Sunday in an Oceanfront Suite for just $299, inclusive of a dessert trio and bottle of Central Coast wine delivered directly to the room. A dip in the hotel’s expansive heated pool followed by a traditional Hawaiian lomilomi massage at the Dia Feliz spa will melt your worries away. Start your morning at the SeaCrest (seacrestpismo.com) with a complimentary breakfast and a relaxing beachside yoga session, held each Saturday for $10. Take a stroll to the sand by way of the hotel’s direct beach access and luxuriate in one of three available hot tubs. With the Warm Winter Savings plan, bookings made before February 29 receive a 10 percent discount. Sleep mere steps from the shore at the Sandcastle (sandcastlehotelonthebeach. com), located just beside the Pismo Beach pier and Oceano Dunes. Watch the sunset while sampling a selection of local brews at the hotel’s beachfront bar and bistro, The Deck. Reservations made with the Embrace the Journey package before the end of November will save you 30 percent. For more information on hotel specials, go to ExperiencePismoBeach.com/placesto-stay/deals/

FO R M O R E I N FO R M ATI O N , VI S IT E X P E R I E N C E P I S M O B E AC H .CO M

Behind the Scenes Thanksgiving may be a bit different this year, but here’s how our featured contributors plan to make it as special as ever.

Tajinder Rehal

Mov e be yo nd i l l u m i n at i on . . .

“My three kids will be off from virtual school that week, so I’m going to let them choose a dish that sounds good to them and we’ll prepare it together,” says research editor Tajinder Rehal. “My 6-year-old daughters are becoming advanced readers, and my 9-year-old son is learning about fractions, so hopefully cooking will reinforce the virtual learning they’ve been doing. If all goes well, I’d love to make this a new tradition.”

Erin Rottman

“Making stuffing with my mom and desserts with my kids in the days before the holiday is what makes it memorable,” says travel editor Erin Rottman (Finds/Travel, page 52).

Anthony Head

8 05 .9 6 2 . 0 2 0 0 | W W W.C A B A N A HOME .C OM 1 1 1 S A N TA B A R B A R A S T R E E T S A N TA B A R B A R A , C A 9 3 1 0 1

“For more than a decade, my family has regularly joined former 805 Living writer and editor Laura Meyn and her family for the holiday,” says consulting editor Anthony Head. “We believe we have found a way to safely bring the families together again this year.”

Behind the Scenes Our featured experts weigh in on how they will make this Turkey Day memorable. “I am putting together some tasty tunes to eat Tofurkey to with my immediate family.” —Darla Bea

(805 Living’s Tips for Thanksgiving 2020, page 72) wedding and event DJ Bea Sides Santa Barbara djdarlabea.com

“We are thinking road trip, but where will be a last-minute decision. Family togetherness—no Zoom.” —Michael Christie

“I will hug my parents, enjoy our time, and not take one second for granted.” —Kristi Koplan

(805 Living’s Tips for Thanksgiving 2020, page 72) owner Soup du Jar Westlake Village mysoupdujar.com

“By baking pies with my sweet 4-year-old daughter, Mattea, and lovely wife Lisette.” —Patrick Fahy

(Taste Food, page 82) executive pastry chef Coin & Candor Four Seasons Hotel Westlake Village coinandcandor.com

DARLA BEA: PAUL WELLMAN; CHRISTIE: EUGENE YANKEVICH; FAHY: JAKOB LAYMAN, COURTESY OF FOUR SEASONS WESTLAKE VILLAGE

(Pulse, page 41) artistic and music director New West Symphony Thousand Oaks newwestsymphony.org

How do I retire the way I want? Confidence starts with a plan A longer life expectancy and rising healthcare costs could jeopardize the retirement you always imagined. I can help you be more confident you’re on track for the retirement you want, through a clear plan that we create, together. For some of life’s questions, you’re not alone. Together we can find an answer.

Stephen W. Davis, CIMA® Managing Director--Wealth Management Senior Portfolio Manager 805-367-3680 stephen.w.davis@ubs.com

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

ubs.com/Team/DavisGroup As a ﬁrm providing wealth management services to clients, UBS Financial Services Inc. offers investment advisory services in its capacity as an SEC-registered investment adviser and brokerage services in its capacity as an SEC-registered broker-dealer. Investment advisory services and brokerage services are separate and distinct, differ in material ways and are governed by different laws and separate arrangements. It is important that clients understand the ways in which we conduct business, that they carefully read the agreements and disclosures that we provide to them about the products or services we offer. For more information, please review the PDF document at ubs.com/relationshipsummary. CIMA® is a registered certiﬁcation mark of the Investments and Wealth Institute, formerly IMCA, in the United States of America and worldwide. ©UBS 2020. All rights reserved. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. D-UBS-8591DF90

Inspired by the

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D O ORS • WIN D OWS • H A R DWA R E • D ES IG N CE NTER

Pulse

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

FLIGHT PATHS

November is a great month to venture outside and get to know some of the local feathered flock. “You don’t need to be an expert birdwatcher to join our walks,” says Conejo Valley Audubon Society (wp. conejovalleyaudubon.org) vice president Richard Armerding, who leads monthly Beginner Bird Walks at Rancho Sierra Vista/Satwiwa. Join him on November 11 to see many of the oak-woodland birds that are common in the Conejo Valley area. You may see a white-crowned sparrow—they migrate from Canada and Alaska this time of year—as well as Western meadowlarks,” Armerding says. Also on the Audubon calendar is an Arroyo Simi Field Trip on November 14. This area of Simi Valley is home to an assortment of shorebirds, ducks, herons, and gulls. At all events, “We are happy to help people get started and give them tips and pointers,” says Armerding. Because of physical distancing, he notes, his groups are currently limited to 15 people, so reservations are required. “We’re a very welcoming group. We are always excited to see people who are getting newly into the hobby of birding,” he says. Visit wp.conejovalleyaudubon.org/activities/field-trips for information on how to contact field trip leaders to sign up for these and other activities. > NOVEMBER 2020 / 805LIVING.COM

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A FASHION LINE FOR A LIFELINE

To honor the memory of Ventura County Sheriff Sgt. Ron Helus, who was killed in the line of duty during the 2018 Thousand Oaks shooting at Borderline Bar and Grill that claimed 12 lives, Rusnak/Westlake Porsche (rusnakwestlakeporsche.com), has joined the Ventura County Sheriff’s Foundation on a mission to fund and build a new tactical, live-fire training facility named for the fallen hero. “Community support for the new facility has been overwhelming,” says Ventura County Sheriff’s Foundation board member Christina Conley. In less than a year, she says, the Foundation has raised half of the $800,000 needed to fully fund the construction of the state-of-the art facility, which will better prepare law enforcement officers for modern-day threats, such as maneuvering, coordinating, and securing locations under live-fire conditions. To help raise awareness for the project, Keith Goldberg, general manager of Rusnak/ Westlake Porsche had a vinyl wrap made for a 2020 Porsche 911 that was inspired by Helus/hero badge designs that appear on local sheriff’s vehicles. “It really meant a lot to me to do something for the victims,” says Goldberg. “It was a great honor not only to bring awareness to what happened but also to do something in Sgt. Helus’s memory to fundraise for the Ventura County Sheriff’s Foundation.” The Hero911 Porsche is now displayed at community events to draw awareness to the fundraising effort to build the Helus Training Facility. For more information or to donate, visit vcsheriffsfoundation.org.

Rusnak/Westlake Porsche outfits a 2020 911 in a vinyl-wrap tribute to fallen hero Sgt. Ron Helus to garner attention for a joint fundraising effort with the Ventura County Sheriff’s Foundation toward the new Helus Training Facility.

NOVEMBER 2020 / 805LIVING.COM

“I wanted to make a difference in a way that personally relates to me,” she explains. “I have struggled with depression, and I wanted to showcase my art in a way that would raise awareness for suicide prevention, which is often a silent struggle.” Morgan Lexi Mitchell (top, right) donates half of the profits from her Only Kid fashions and accessories to the National Suicide Prevention Lifeline.

CAR: COURTESY OF RUSNAK AUTO GROUP; MITCHELL: TRACIE KARSIK, TLK MULTIMEDIA; SWEATSHIRTS: MORGAN LEXI MITCHELL

A DRIVE FOR VITAL TRAINING

Looking to combine her artistic expression with suicide awareness and prevention, 17-year-old Westlake High School junior Morgan Lexi Mitchell designed the Only Kid (only-kid.com) fashion line. “I wanted to find a way to support National Suicide Prevention Lifeline,” says the Assisteens of Conejo Valley volunteer, who donates 50 percent of the profits from the sales of her colorful stickers, iphone cases, hoodies, and beanies. “I had been playing around with the idea of Only Kid for some time,” Mitchell says. “When the COVID-19 pandemic hit, I had a lot of time on my hands, and that idea became a reality. Quarantine gave me the time I needed to develop designs and products.

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1340 Quail Ridge Rd., Santa Ynez 2900 Nojoqui Ave., Los Olivos 3235 Calle Bonita, Santa Ynez 3200 Montecielo, Santa Ynez 996 Fredensborg Canyon, Solvang 2850 Adobe Canyon, Solvang 1674 Eucalyptus, Solvang 1240 Olesen, Solvang 680 Rancho Alisal Dr., Solvang 1559 Edison St., Santa Ynez Just to name a few...

Patty Murphy

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#1 in Sales for the Region in 3rd Quarter Patty Murphy Country Estates www.pattymurphy.com patty@pattymurphy.com (805) 680-8571

© Sotheby’s International Realty, Inc. All rights reserved. Sotheby’s International Realty® is a registered trademark. This material is based upon information which we consider reliable but because it has been supplied by third parties, we cannot represent that it is accurate or complete and it should not be relied upon as such. This offering is subject to errors, omissions, changes including price or withdrawal without notice. If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. We are happy to work with them and cooperate fully. 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. Equal Housing Opportunity. Patty Murphy DRE: 766586

Pulse

GYM HANDY

There’s no need to miss a workout since DreamQuest Fitness (dreamquestfitness.com) launched its mobile gym experience. The brainchild of fitness trainers Jose and Tiffany Fernandez, the fold-out trailer housing all the necessary equipment in a hygenic workout space comes to exercisers’ homes and offices in the Conejo Valley, Moorpark, Simi Valley, and Calabasas. “It wasn’t until the pandemic struck that we both realized the necessity for a mobile gym,” says Tiffany. “We believe there are a vast number of people, like us, who are fitness-minded and feel uncomfortable with our new normal.” Book a fitness assessment, a one-one-one or group personaltraining package, or open workout sessions (from $12 per hour) for up to 12 participants (face coverings required) via the website.

Santa Barbara-based Vega Coffee (vegacoffee.com) is all about connecting people. Working with craft roasteries in Nicaragua and Colombia, cofounders Rob Terenzi, Noushin Ketabi, and Will DeLuca developed a network of seed-to-cup coffee professionals for their import business, which focused primarily on home deliveries and college customers until the pandemic hit. When colleges closed due to COVID-19 safety restrictions, the three partners developed the Coffee for Community Heroes Program to offer customers the option to send specially priced coffee care packages to first responders, healthcare workers, grocery store teams, mail carriers, and others to whom they wish to express gratitude. “Orders are going to hospitals, fire departments, nursing homes, to all of the everyday heroes who are keeping our communities safe and strong,” says Terenzi. Employers are even getting in on the act by fueling their work-from-home teams with special coffee deliveries. 805 Living readers who’d like to try a cup of community for themselves can use the code 805LIVING to receive 20 percent off all Vega Coffee website purchases. Vega Coffee works with rural farmers in Central and South America to produce the coffee it delivers to everyday heros here at home.

PEDALING SOURDOUGH One of Sam DeNicola’s goals as the founder of Bread Bike (slobreadbike.com), a community-supported bread bakery and delivery service based in San Luis Obispo, is to feed and get to know as many people in the community as possible. “I really like getting to see the people who are going to eat it,” DeNicola says of his company’s fresh wares. “Just yesterday when I knocked on a door, two little girls squealed, ‘Yay, it’s the bread guy!’ ” Co-owners DeNicola and Mariah Grady bake about 300 loaves a week of 100 percent organic, naturally leavened sourdough bread in various flavors, which are delivered by bicycle to subscribers’ homes and pick-up locations, including Whalebird Kombucha and SLO Food Co-op in San Luis Obispo and Etto Pastificio in Paso Robles. In areas from Santa Barbara to Los Osos, loaves are delivered via the Blossom Urban Garden community-supported agriculture program. Bread Bike co-owners Mariah Grady and Sam DeNicola deliver their freshly baked sourdough loaves via bicycle.

NOVEMBER 2020 / 805LIVING.COM

GRADY AND DENICOLA: PRESTON RICHARDSON; COFFEE BAG AND FARMER: COURTESY OF VEGA COFFEE

A CUP OF APPRECIATION

STREAMING CULTURE

Necessity is certainly the mother of invention these days, and performing arts organizations are pivoting in creative ways to bring entertainment directly to home audiences. “Music is the common denominator that brings humans together, no matter the time or the place in history,” says New West Symphony (newwestsymphony.org/202021-virtual-season) CEO Natalia Staneva. With that in mind, Staneva and the symphony’s artistic and music director, Michael

Now Open in San Luis Obispo!

A Tour of South Korea is one of eight upcoming virtual New West Symphony concerts featuring global cultures.

Christie, have developed Global Sounds, eight mini music concerts and festivals inspired by cultures from around the world and presented virtually through June 2021. “We discovered that our community contains a variety of cultures with vibrant musical traditions that have inspired and influenced classical music composers for generations,” says Christie. “And thus was born the concept of turning each concert experience into a mini cultural festival.” Along with the orchestra performing symphonic works, each concert week will feature in-depth interviews with cultural experts and solo and ensemble performances of orchestra members and guest artists. Visit the website for tickets and more details. UCSB Arts & Lectures (artsandlectures. ucsb.edu) brings cultural events home with House Calls, an interactive, online series of concerts, conversations, and question-andanswer sessions with musicians like Danish String Quartet and Rhiannon Giddens and authors such as Anne Lamott and Cheryl Strayed. “House Calls is one way that Arts & Lectures is serving our community during a time when people are craving connection,” says Celesta M. Billeci, UCSB Arts & Lectures Miller McCune executive director, “to each other as well as to the major issues our nation and our world is facing right now.” For more information about individual events or to purchase tickets, visit the website or call 805-893-3535. 

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SAN LUIS OBISPO 857 Monterey St.

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

Seasonal and Organic WHATâ&#x20AC;&#x2122;S POPULAR IN CUISINE SEGUES INTO TABLEWARE WITH COLORS, TEXTURES, AND MOTIFS FROM THE NATURAL WORLD. By Jennie Nunn

Baby eucalyptus wreath ($50 for 16-inch; $60 for 20-inch); Williams-Sonoma: Thousand Oaks, Santa Barbara, and Canoga Park; williams-sonoma.com. NOVEMBER 2020 / 805LIVING.COM

Finds 1

2 4

5 1. “Marceau” flatware ($38 for five-piece place setting); Anthropologie: Thousand Oaks, Santa Barbara, and Canoga Park; anthropologie.com. 2. Michael Aram “Winter Leaves Red Oak” dish ($75); Neiman Marcus, Canoga Park, neimanmarcus.com. 3. Maison La Bougie “Saint Honoré” matches ($15); Beautyhabit, Westlake Village, beautyhabit.com. 4. Pebbled stemless wine glass ($9); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com.

6 7

5. Handwoven rattan pumpkins ($30 for small; $40 for medium); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 6. Juliska rustic rope natural charger ($42); Coast 2 Coast Collection, Santa Barbara, coast2coastcollection.com. 7. Fringed napkins ($50 for set of four); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com.

8. “Walden” dinner plates ($68 for set of four); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com.

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

NOVEMBER 2020 / 805LIVING.COM

9. “Axel” eclectic wood candleholders ($30 for small; $35 for medium; $40 for large); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 

Finds Style By Frances Ryan

Moss is Boss FALL IN LOVE WITH THIS EARTHY GREEN FASHION STATEMENT.

L’Agence “Ramona” utility jacket ($495); Saks Fifth Avenue, Beverly Hills, saks.com.

“Bondi” braided-buckle belt ($48); Free People, Canoga Park and Malibu, freepeople.com.

“Paperbag” jeans ($46); Zara, Thousand Oaks and Canoga Park; zara.com.

Caddis “Miklos” readers ($95); 9026-Eyes at Malibu Country Mart, 9026eyes.com.

Breitling “Aviator 8 Automatic 41 Black Steel Curtiss Warhawk” watch ($4,230); Polacheck’s Jewelers, Calabasas, polachecks.com.

BB Dakota “Eldridge” plaid shirt jacket ($148); Anthropologie, Thousand Oaks and Santa Barbara; anthropologie.com.

Build Your Bag customizable “Camo” pebbled-leather bag ($199); markandgraham.com.

Malibu Milliner “Adelaide” bespoke handmade hat ($1,350); Teressa Foglia at Malibu Village, teressafoglia.com.

NOVEMBER 2020 / 805LIVING.COM

Victoria Beckham cropped “Marled” crewneck sweater ($650); Saks Fifth Avenue, Beverly Hills, saks.com.

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

Printed pleated midi skirt ($50); Zara, Thousand Oaks and Canoga Park; zara.com. 

JACKET AND SWEATER: COURTESY OF SAKS.COM

Birkenstock “Arizona” wool felt sandal ($100); Nordstrom, Thousand Oaks and Canoga Park, nordstrom.com.

uilding on her more than 20 years of experience in the fine diamond jewelry and manufacturing business—including the last five years with Estate Diamond Exchange in Agoura Hills—Pauline Kejejian has taken over the space and launched her new business, Lady Face Jewelers. Bringing a vibrant dose of fresh ideas and a passion for trendy, exciting designs and reinventing older pieces, Pauline is re-imagining and refreshing what has always been a top-notch place to buy fine, custom-designed jewelry and one-of-a-kind pieces in an approachable, service-oriented setting.

“

One of my greatest passions is creating new custom pieces from your old gemstones and diamonds,” says Pauline. “I get such a thrill out of taking something that’s been sitting in a drawer and fashioning it into something unique and special and meaningful that clients are excited to wear. I love to be creative and bring something beautiful back to life from existing pieces.

”

A certified sales associate from the AGS/American Gem Society, Pauline has stocked Lady Face Jewelers with a beautiful array of wedding rings, bracelets, necklaces, earrings, and all sorts of trendy new pieces, as well as estate pieces. Situated off the Kanan Road exit, just below its namesake Ladyface Mountain, Lady Face Jewelers uses a stateof-the-art 3D CAD system to design unique jewelry pieces that are both beautiful and manufactured with precision.

Lady Face Jewelers also continues the Estate Diamond Exchange tradition of specializing in jewelry repairs, as well as custom handmade jewelry fabrication in gold and platinum. “I am excited to welcome new customers,” says Pauline. “Please stop by and say hello, and browse the new store. Mention 805 Living magazine and I will offer an additional ten percent off of your purchase.”

L A DY FAC E JEWELERS

5017 Kanan Road, Agoura Hills, CA 91301 818-865-8160 www.ladyfacejewelers.com info@ladyfacejewelers.com Instagram/Facebook: @ladyfacejewelers

Finds Travel By Erin Rottman

A LANDMARK REBORN ON EAST BEACH

An open-air, oceanfront terrace awaits locals and visitors to Mar Monte Hotel, a remake of a historic Santa Barbara social hub.

A new map of the San Luis Obispo County segment of Highway 1 points to activities, historic sites, and trails with ocean views, such as the mile-long, dog-friendly Fiscalini Ranch Preserve Bluff Trail.

IN SIGHTS ON HIGHWAY 1

Katie Sturtevant had lived on the Central Coast for more than 15 years before she realized that a shipwrecked fishing boat lies offshore at Estero Bluffs State Park in Cayucos. Sturtevant hopes that the recently launched Coastal Discovery Trail (highway1discoveryroute.com/coastal-discovery-trail), a map she helped build of beaches, trails, activities, and historic sites, will guide both locals and visitors to discover the treasures along the Highway 1 Discovery Route, a stretch of the iconic roadway that traverses unincorporated areas of San Luis Obispo County. The map includes a legend indicating which locations and activities are appropriate for social distancing, families, and pets. “We’re really gearing it to nature and wildlife,” Sturtevant says. Highlights include seaweed foraging tours offered by Paso Robles purveyor Marley Family Seaweeds and the Fiscalini Ranch Preserve Bluff Trail, which winds along 20- to 40-foot-tall seaside cliffs in Cambria and is named for the family that owned the land around it for almost 100 years.

NEW-SCHOOL ACCOMMODATIONS

Some parents can’t imagine helping their child solve an algebra equation, while others may be worried about kids stuck in the bedroom with online learning for weeks at a time. Offering a change of scenery for families—and the ability for parents to ski while the kids are in school— Montage Hotels & Resorts has launched Montage Academy (montagehotels.com, academy from $175/day or $725/week), a monitored study hall for students based on the start and end times of their local home schools. “School is back in session, but you’re not stuck at home,” says Jason Herthel, president and COO of Montage Hotels & Resorts. Available at Montage Deer Valley in Park City, Utah, and Montage Laguna Beach, among others, the program includes lunch and snacks, movement breaks offered by Spa Montage, daily electives like art and hiking, and access to virtual tutoring in more than 180 subjects through The Princeton Review’s tutor.com. Safety guidelines like social distancing, face coverings, and sanitization are enforced. At Montage Deer Valley, book at least 45 days in advance to receive 15 percent off best available room rates.

NOVEMBER 2020 / 805LIVING.COM

FROM TOP, COURTESY OF: HIGHWAY 1 DISCOVERY ROUTE; MAR MONTE HOTEL; MONTAGE INTERNATIONAL

hen it first opened in 1931, Vista Mar Monte Hotel helped transform Santa Barbara’s East Beach from an industrial area to a tourist destination and became a social hub of the community with dinner dances, performances by the house orchestra, and tango exhibitions and lessons. Honoring the name and reputation is the newly renovated and rebranded Mar Monte Hotel (marmontehotel.com, from $299), which opened in August as a Hyatt property. “We want to be that place in the community that is not only for visitors but is also a local landmark,” says general manager Ingrid Braun. The 200-room property features Café Lido, a casual poolside spot offering a weekday happy hour with $2 oysters, and Costa Kitchen & Bar, a pop-up on the oceanfront terrace with a mezze station and dinner menu. Book two nights and receive a third night free with any reservation made before November 22.

1542 RUSTIC OAK DRIVE, WESTLAKE VILLAGE

Don’t miss this exquisite, completely remodeled home in The Trails featuring high-end products and superior workmanship.

MARIA POWELL

Embrace the feeling of indoor/outdoor living as you step into an open floor plan with bifold sliding doors that open up the kitchen and living room to a fabulous entertainers’ yard. Additional large family-entertainment room includes wet bar. Both living and family rooms have stone fireplaces that can be either gas or wood-burning. The kitchen is a cook’s dream, with large center island, many custom features, and a spacious eating area. Celebrate special occasions in the formal dining room. Downstairs also features master suite with spa-like bathroom, a gym, three-quarter bath, powder room, and laundry/craft room. Upstairs offers four additional bedrooms, two large bathrooms, and an office. The backyard features a kitchen, statement fountain, amazing pool with basketball and volleyball, plenty of sitting areas and a fire pit. Flat grass area offers additional entertaining space, privacy landscaping, fruit trees, and more. Call for private showing.

mariapowell.com 818.535.3303 maria@mariapowell.com LIC#01240417

Finds Travel

ON A MISSION IN SAN JUAN CAPISTRANO

eventy-two Mission olive trees were planted on the grounds of the new Inn

at the Mission San Juan Capistrano (innatthemissionsjc.com,

from $309), which overlooks the ruins of the mission’s historic Great Stone Church. “An olive branch signifies peace and friendship,” says general manager Pam Ryan. The three buildings that make up the inn each represent a different architectural style from the area’s history: Spanish Revival, Monterey, and adobe. The signature restaurant, Ysidora, is named for Doña Ysidora Pico de Forster, whose husband purchased the mission in the 1840s. Featuring a wood-fire oven, it serves flame-kissed meats and vegetables and updated versions of classic Spanish cuisine, such as smoked persimmon salad with vegan ricotta and salt-cured whole fish. When pandemic restrictions allow, olive oil tastings are held in the olive grove courtyard. Guests will know it’s time for tasting when the mission bells ring at 6 p.m.

FARM FOCUS IN SAN LUIS OBISPO

During the quiet of the coronavirus lock down, Pattea Torrence, owner of Bee’s Knees Fruit Farm ( beeskneesfruitfarm. com, from $325,) near downtown San Luis Obispo, noticed that leaves from different kinds of trees made distinct sounds in the breeze. To that point, Torrence

On the eastern slope of the Sierra Nevada south of Lake Tahoe, Wylder Hope Valley (wylderhotels.com/hope-valley, from $200) makes camping comfy in the winter with its new yurts, vintage Spartan trailer, and restored cabins. Except for one that’s off the grid, the yurts are fully furnished with modern bathrooms, gas fireplaces, and plenty of windows for natural light, while cabins, complete with kitchens and living room areas, can house up to eight people. Both Kirkwood Mountain Resort and Grover Hot Springs State Park are about a 15-mile drive away, but guests can stay at the 165‑acre resort to enjoy meals at Sorensen’s Café, get supplies at the General Store, and relax in the wood-fired sauna.

says, “Staying on a farm makes people feel grounded, more in tune with nature.” The property’s farmhouseturned-guesthouse accommodates up to six people on two levels that can be locked off from each other. Guests may bring food and are welcome to make themselves feel at home in the kitchen. Catered meals can be organized for a private dinner served on vintage china in the apple orchard.  A crystal chandelier and a French country table bring the rusticromantic aesthetic of the restored three-bedroom farmhouse at Bee’s Knees Fruit Farm out to a wraparound porch overlooking the parcel on which fruit trees and assorted berries grow.

In addition to cabins and a restored trailer, new yurts let guests stay close to nature at Wylder Hope Valley in the Sierra Nevada.

FROM TOP: COURTESY OF INN AT THE MISSION SAN JUAN CAPISTRANO; COURTESY OF BEE’S KNEES FRUIT FARM; REN FULLER; REN FULLER

COZY CAMPING NEAR SOUTH LAKE TAHOE

L AU R A DR A M M ER Successfully Representing Santa Barbara & the Santa Ynez Valley for over 26 years

6 3 CLO SED SALE S 2900 OLD CALZADA AVENUE & 2875 CALZADA AVENUE SANTA YNEZ | $3,300,000 This property offers the ultimate desired concept of compound living! 3,900± sq.ft. main house with 4-car garage + Attached 1bd, 1ba guest apartment + Private second residence of 1,200± sq.ft. with 2-car garage. www.2900OldCalzada.com

totaling OVER $83,000,000 for 2020 so far.

10 properties currently in escrow.

(805) 448-7500 | Laura@LauraDrammer.com LauraDrammer.com | DRE# 01209580 ©2020 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. 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.

Small But Mighty! Abigail’s Kids Closet is a family-owned and -operated children’s clothing boutique that’s big on style. We curate our collection from unique European- and American-made brands—including organic, artisan-designed, and handmade apparel—and also carry toys, books, accessories, and gifts. We strive to find comfortable clothing that keeps your children stylish while still looking like a child. Stop by or call us for concierge shopping via FaceTime. We look forward to meeting you!

WHIZIN MARKET SQUARE 28867 Agoura Road

| Agoura Hills, CA 91301 | 818-699-1399 | abigailskidscloset.com |

@abigailskidscloset

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak November 14–20

November 21

WINE TASTING

AN ILIAD

SPOTLIGHT ON STYLE

Virtual. There’s no place better than the comfort of home to enjoy a glass of wine (or two) while the fireplace is roaring and loved ones are nearby. Enjoy a curated experience from Sanguis Winery in Santa Barbara via Zoom, as an expert takes you through five tastings; sanguiswine.com.

Virtual. Homer’s poem comes alive onstage as Cal Poly Theatre & Dance interprets the tale of the Trojan War; pacslo.org.

Virtual. Celebrity fashion designer Kevan Hall hosts a runway show featuring the latest women’s fashions. The 19th annual fundraiser for Casa Pacifica benefits children and their families in Santa Barbara and Ventura counties through its on-campus and community-based programs; casapacifica.org.

Through November 14 CENTRAL COAST ARTIST EXHIBITION

Buenaventura Gallery at Bell Arts Factory, Ventura. The work of five local artists is on view, courtesy of the Buenaventura Art Association. Featured are the creations of Janet Black, Christopher King, Darlene Roker, Michelle Nosco, and Laura Walter; buenaventuraartassociation.org.

Nir Kabaretti

Through December 31 OPEN STUDIOS ART TOUR

11/21

Here’s an Idea: Eat clean and healthfully during the holidays by purchasing a variety of sustainably caught fresh fish at the FISHERMAN’S MARKET at Ventura Harbor Village every Saturday (weather permitting) from 7:30 a.m. until they sell out. Local fishermen offer their just-off-the-hook catches at the ocean side of Andria’s Seafood Restaurant & Market. Pick-up and delivery options are available; venturaharborvillage.com.

NOVEMBER 2020 / 805LIVING.COM

Virtual. In the spirit of open studio tours of years past, SLO County Arts Council partners with Arts Advocates to offer online viewing of abstract and representational paintings and works in wood, glass, metal, and clay. The gallery provides links to the artists; artsobispo.org. November 12 ADULT STUDIO ART WORKSHOP: INTRODUCTION TO DRAWING & COLLAGE

Virtual. Grab a pencil, an eraser, scissors, a glue stick, and magazine pages to create a masterpiece. Santa Barbara Museum of Art teaching artist Tina Villadolid guides viewers through skills such as determining scale, measuring distance and angles, and going from sketch to collage and back; sbma.net.

November 15 SUNDAY BRUNCH CONCERT

Virtual. Dig into a specially curated meal ordered from The Lark restaurant while being entertained by vocalist and banjo and fiddle player Rhiannon Giddens and multi-instrumentalist Francesco Turrisi, at this package-deal event; artsandlectures.ucsb.edu. November 20–22 THE BOOK LOFT HOLIDAY OPEN HOUSE

Solvang. Pay a visit to this independent bookstore and celebrate its 50th anniversary at a special event on the front patio and courtyard with live music, historical displays, and commemorative giveaways; bookloftsolvang.com. November 21 BEETHOVEN @ 250

Virtual. Conductor Nir Kabaretti, concertmaster Jessica Guideri, pianist Robert Koenig, cellist Trevor Handy, clarinetist Donald T. Foster, and other Santa Barbara Symphony members play the music of Beethoven at the Music Academy of the West. Also featured are backstage interviews; thesymphony.org.

November 26 THANKSGIVING DAY AT THE ZOO

Santa Barbara Zoo. While the turkey’s cooking, let the kids spend a day at the zoo watching its residents engage in their own kind of holiday fun with pumpkins to bash, smash, and roll around. Online reservations are required; sbzoo.org. December 3 CHERYL STRAYED IN CONVERSATION WITH PICO IYER

Virtual. Those who saw the movie or read the book Wild know how this skilled author touches the souls of women. For those who are unfamiliar with her words, prepare to be inspired in terms of how to face the unbearable and live to tell about it. An audience Q&A follows the talk; artsandlecturesucsb.com. 

TOP: CA ÉMIGRÉ, JANET BLACK, TORN PAPER COLLAGE AND MIXED MEDIA

Through 11/14

Ongoing

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Eat for Good

Take part in a delicious opportuity to help support worthy causes. By Leslie Dinaberg Produced by Carmen Juarez-Leiva

MARTIN SCOTT POWELL

During the months of November and December, orders of Belmond El Encanto’s Seared Wild King Salmon, caught fresh and prepared with herbs, spices, summer squash, shallot confit, and tomato jus, support Santa Barbara Bucket Brigade, a community crisis-response organization.

It’s been quite a year, and the fact that 2020 is drawing to a close seems like reason enough to celebrate by dining at local restaurants in support of some worthy causes. This issue marks the fifth 805 Living Dishing It Out for Charity challenge, and a great selection of eateries in the region have agreed to participate once again this year. Each participant has selected a favorite dish or created a special new one for the challenge, and for each and every one sold during the months of November and December, they have

pledged to donate $2 to the charity of their choosing. Last year’s challenge raised more than $17,300 for 22 deserving nonprofits. Generous local restaurants have stepped up to the plate once again, even during this unprecedented time when restaurants themselves need support just like the charities they’re supporting. This spirit of giving is so heartwarming, we hope that you too will be inspired to participate by dining at these community-minded venues. NOVEMBER 2020 / 805LIVING.COM

This year, Acme Hospitality’s (acmehospitality.com) Funk Zone restaurants, Helena Avenue Bakery, The Lark, Loquita, and Lucky Penny have all chosen to support Know Your Rights Camp (knowyourrightscamp.com). “Acme Hospitality’s company ethos is greatly aligned with Know Your Rights Camp,” says spokesman Willie Simpson, adding “the equality and well-being of all employees is what builds a strong business and community. We know there is still much more work to be done in the fight for civil rights and equality for all Americans. We acknowledge our responsibility to be part of the solution. Know Your Rights Camp elevates a new generation of Black and Brown change leaders through education, self-empowerment and mobilization.” Details about the individual restaurants’ involvement follow.

Loquita

SANTA BARBAR A loquitasb.com For this year’s challenge, Loquita picked executive chef Nikolas Ramirez’s signature Mariscos Paella, featuring locally sourced fish, scallops, octopus, sobrasada (cured pork sausage), manila clams, squid ink sofrito (a Spanish sauce made from onion, green pepper, and garlic), yuzu, and salmon roe. It was manager Stephanie Perkins who brought Know Your Rights Camp to Acme’s attention. “I believe it is crucial for the younger generation to know their rights, to truly understand who they are, and to learn they have the power to change future generations for the better,” she says.

Lucky Penny

SANTA BARBAR A luckypennysb.com Chef Dante Bogan chose the Margherita Pizza for this year’s challenge, knowing its popularity among Helena Avenue patrons getting takeout and Lucky Penny chef Dante Bogan Bakery eating on Lucky Penny’s SANTA BARBAR A new extended patio. A classic that appeals helenaavenuebakery.com to many diners, including vegetarians, Chef Isaac Hernandez’s Carpinteria Avocado the wood-fired pizza is topped with San Marzano marinara, burrata, cherry on Sourdough Toast layers fresh local tomatoes, and opal basil. avocado, Persian cucumber, sunflower seeds, French feta, and sprouts on a toasted slice of Helena Avenue Bakery’s Bell’s fresh sourdough bread; diners can further LOS ALAMOS elevate the dish with a poached egg. Bakery bellsrestaurant.com manager Wyatt Davidson hopes the popular At Bell’s, where the menu is “Franchtake on avocado toast will be a great inspired” (borrowing from both French selection to boost their donation.

The Lark

SANTA BARBAR A thelarksb.com Executive chef Jason Paluska’s Hand-Cut Tagliatelle Pasta, made with grilled sweet corn, sungold cherry tomatoes, garlic, serrano chile, shaved bottarga, preserved lemon, and Old Bay–seasoned breadcrumbs, is a hearty fall favorite at The Lark. The popularity of this locally sourced, handmade pasta plate makes it a promising candidate for the charity challenge.

NOVEMBER 2020 / 805LIVING.COM

The Lark’s Hand-Cut Tagliatelle Pasta

and ranch-style cuisines), chef Daisy Ryan’s

Egg Salad Sandwich is an iconic selection.

“We feel something as simple and satisfying as an egg salad sandwich really speaks to our collaboration with No Kid Hungry (nokidhungry.org), whose mission is to end hunger and poverty,” says Ryan, coowner of the restaurant with her husband, Gregory Ryan.

Belmond El Encanto

SANTA BARBAR A belmond.com “While our doors were closed to the public due to the global pandemic, we partnered with Santa Barbara Bucket Brigade (sbbucketbrigade.org) to make and provide masks for those in need, and we were able to provide hundreds of handmade masks,” says Belmond Encanto spokeswoman Julia Solomon. “We look forward to supporting them in their futu re endeavors.” To that end, the restaurant chose sous chef Carlos Ramirez’s Seared Wild King Salmon, caught fresh and prepared with herbs, spices, summer squash, shallot confit, and tomato jus, as its featured menu item to benefit the community crisis–response organization.

SANTA BARBAR A bibijisb.com “As a Latino business owner, I’m thrilled to be able to contribute to La Casa de la Raza (lacasadelaraza.org), an organization that helps educate Latino youth about their culture and build community,” says Bibi Ji co-owner Alejandro Medina. “I am hopeful Bell’s Daisy Ryan, one of Food & Wine’s Best New Chefs 2020

RYAN: AUBRIE PICK

Bibi Ji

that one day any of these kids may own a local business themselves and be able to do the same.” The restaurant’s designated dish is Chicken Tikka, which Medina’s business partner Rajat Parr grew up eating at his home in Kolkata, India.

Cello Ristorante & Bar PASO ROBLES allegrettoresort.com

Chef de cuisine Ben Drahos opted for Cello’s Certified Black Angus Filet. The oak pit–grilled steak is served in a red wine demi-glace with horseradish mascarpone and seasonal vegetables. The dish will benefit the nonprofit Bailliage de Central Coast Confrérie de la Chaîne des Rôtisseurs

(centralcoast.chaineus.org). Currently overseen by Allegretto Vineyard Resort food and beverage manager Thomas Humphrey, the organization supports the development of young chefs and recently raised money for the culinary program at San Luis Obispo’s Cuesta College. Huevos Rancheros at Chulo’s Cafe & Cantina

Finney’s Crafthouse corporate executive chef Eric Bosrau

Finney’s Crafthouse

WESTLAKE VILLAGE, VENTUR A, SANTA BARBAR A, SAN LUIS OBISPO finneyscrafthouse.com “My family has supported this amazing charity Support for the Kids (supportforthekids.org) for many years,” says Finney’s owner Greg Finefrock. Dedicated to providing educational enrichment and comprehensive services to underprivileged and foster children and their families in Ventura County, the organization provides essentials like food, clothing, and school supplies. For this year’s challenge, Finefrock has selected a new menu item: executive chef Eric Bosrau’s Bison Burger, made with bison sourced from Flocchini Family Ranch in Wyoming.

to feature whole-animal butchery,” says Goat Tree executive chef Travis Watson. “The Braised Oxtail Tagliatelle features an often-overlooked cut of beef in a dish that nurtures the soul as we welcome the cooler seasons.” The pasta entrée is earmarked to support the Dream Foundation (dreamfoundation.org), which helps realize the dreams of terminally ill adults and provides emotional support to them and their families.

Lido Restaurant & Lounge

PISMO BEACH thedolphinbay.com Lido’s picked Crab Cakes, a favorite starter among locals. “Being nestled along the Central Coast and having the privilege to Crab Cakes at Lido Restaurant & Lounge

Goat Tree at Hotel Californian SANTA BARBAR A goattreecafe.com

“In the wake of the current pandemic, it has become more important than ever

CRAB CAKES: AURORA GARCIA; HUEVOS RANCHEROS: SARAH KATHLEEN

Goat Tree at Hotel Californian’s Braised Oxtail Tagliatelle

Chulo’s Cafe & Cantina

TEMPLETON chuloscafecantina.com “The Huevos Rancheros is our signature dish,” says Chulo’s executive chef Luis Ruiz. It “speaks to our Mexican heritage, and we love sharing our delicious culture with our patrons.” The menu item will support the anti-racism organization R.A.C.E. Matters SLO (racemattersslo.org). “We are so grateful to have a local charity on the ground here in SLO doing the work and fighting the fight for equality and justice for people of all colors, religions, histories, and sexual orientations,” he says. “We love to support them in any way we can.”

sit and watch the sunset while dining on these tasty morsels is the perfect recipe for a truly breathtaking experience,” says spokeswoman Christina Stieb. “That wouldn’t be possible without our beautiful Pacific Ocean. That’s why we chose the Ocean Conservancy (oceanconservancy. org) as our charity, to protect and conserve the very thing that gives us the main ingredients of the dish and many others.”

Little Calf Creamery

THOUSAND OAKS/WESTLAKE VILLAGE littlecalfcreamery.com “We are creating unique spins on a frozen dessert classic just in time for the holidays,” says Little Calf Creamery owner Scott Levin, whose two new treats will support Special Olympics Ventura ( sosc. org/ventura), an organization that enriches the lives of nearly 600 athletes who have intellectual disabilities. For the November > NOVEMBER 2020 / 805LIVING.COM

Oku Restaurant

Mud Pie, a graham cracker crust is filled

with Pumpkin Cheesecake ice cream topped with an oatmeal crumble. For the December Mud Pie, an Oreo cookie crust is loaded with peppermint-stick ice cream sprinkled with crushed peppermint candy.

Los Agaves Restaurant

WESTLAKE VILLAGE, OXNARD, GOLETA, SANTA BARBAR A los-agaves.com Los Agaves Restaurant’s Land & Sea Molcajete, a hearty stew with steak, chicken, fish, shrimp, pork, and grilled nopal, is the ultimate Mexican comfort food and a cult favorite, especially during the cold season. “We serve you so we can be of service to others,” says owner Carlos Luna. “For every dish sold, Los Agaves will donate $2 to the Santa Barbara Zoo (sbzoo.org) to support and sustain a beloved community treasure that educates so many children, families, and visitors in the region.”

yourself, it’s so addictive.” Morello selected the dish, which showcases Umbrian black truffles, to support Teddy Bear Cancer Foundation

(teddybearcancerfoundation.org), an organization that provides financial, educational, and emotional support to Santa Barbara, Ventura, and San Luis Obispo county families with a child who has cancer.

Opal Restaurant & Bar

Milk & Honey Tapas

SANTA BARBAR A milknhoneytapas.com “Burrata is always in season at Milk & Honey, so this is our nod to the cheese we love so much and the earthy flavors of fall,” says chef-owner Alvaro Rojas of the Falling For Burrata plate he designated to support the Organic Soup Kitchen (organicsoupkitchen.org), which produces and delivers soup meals to the elderly and low-income cancer patients. “ ‘Take your food as your medicine or your medicine will be your food,’ is a quote that resonates with me, given that my father, grandmother, and uncle all died of cancer,” says Rojas, who admires the nonprofit’s nutritional approach to treatment.

NOVEMBER 2020 / 805LIVING.COM

Executive chef Koji Nomura presents the 805CADA Roll at Oku Restaurant.

SANTA BARBAR A opalrestaurantandbar.com Since they opened Opal Restaurant & Bar 20 years ago, owners Tina Takaya and Richard Yates have been deeply committed to supporting the Arthritis Foundation (arthritis.org) by participating in and often chairing its Taste of the Town fundraiser, Santa Barbara’s oldest wine and food event. That event could not be held this year, but Takaya and Yates offer their continuing support to the organization that provides assistance to people living with the disabling disorder by taking part in the 805 Living challenge with a riff on a local Opal favorite, the Chicken & Wild Mushroom Chipotle Pasta Charity Special.

PIZZA: COURTESY OF OLIO PIZZERIA® AND KEVIN STEELE/KEVSTEELE.COM; SUSHI ROLLS: ANDREINA DIAZ

December Mud Pie, one of two Little Calf Creamery treats supporting Special Olympics Ventura

Olio Pizzeria

SANTA BARBAR A SANTA BARBAR A oliopizzeria.com okusantabarbara.com “Our Umbra pizza is a signature favorite,” Oku executive chef Koji Nomura happily says Alberto Morello, executive chef created a new dish for this year’s 805 Living and co-owner of Olio Pizzeria. “You may challenge to support the work of CADA need to order an entire pizza just for (Council on Alcoholism and Drug Abuse; cadasb.org), which provides Olio Pizzeria’s Umbra Pizza addiction prevention, education, with Umbrian black truffles and treatment services to teens and adults in Santa Barbara County. The 805CADA Roll is as delicious as it is beautiful, says co-owner Tina Takaya. Featuring fresh wild-caught salmon, crispy shrimp tempura, avocado, and cucumber, and a sauce made from fresh shiso leaf, miso, and yuzo, the roll is finished with flying fish roe and served with a side of sriracha aioli. “We enjoyed creating a special sushi roll for an amazing cause,” Takaya says.

The titular burger at Vina Robles Vineyard & Winery

coconut-chili-lime agrodolce (sweet-and-sour sauce). The starter manifests the chef’s desire to share his experiences while traveling.

Tri-Counties (tri-counties.wish.org), because

he says, “being able to make a child’s wish come true or to even be a part of that process has always been a dream of mine.”

Santo Mezcal

SANTA BARBAR A santomezcalsb.com Santo Mezcal executive chef Ricardo Garcia picked Enchiladas Verde —two chicken or beef enchiladas topped with special house-made verde sauce and served with rice and pinto beans—to support the Santa Barbara Zoo (sbzoo. org). A cause that’s close to owner Carlos Luna’s heart, the zoo relies on donations to provide the best possible care for its resident animals and to impart conservation education.

CRISPY VIET BRUSSELS: JESSICA KUIPERS/ONYXANDREDWOOD.COM; CROSTINI: COURTESY OF WATER’S EDGE RESTAURANT & BAR

Vina Robles Vineyard & Winery

Pico Restaurant

LOS ALAMOS losalamosgeneralstore.com Earmarking Pico’s donation to the Save the Waves Coalition (savethewaves.org), a nonprofit founded by the restaurant’s co-owner Will Henry to protect surf ecosystems across the globe, executive chef John Wayne Formica designates his Crispy Viet Brussels, made with garden herbs, carrot, red onion, chilis, fried shallot, and

PASO ROBLES vinarobles.com/visit/bistro “Our communities rely now more than ever on the support of food banks for access to wholesome nutrition,” says spokeswoman Catherine Jaeger. “Vina Robles Vineyards & Winery supports the SLO Food Bank (slofoodbank.org) to raise awareness as it works to meet the increased demand in our communities.” Served at the winery’s alfresco bistro, the Vina Robles Burger—made with grass-fed beef and topped with roasted portabella mushrooms, garlic aioli, arugula, and red onions sautéed in a rosemary-infused reduction of Vina Robles Cabernet Sauvignon and balsamic vinaigrette—is the dish designated for the challenge.

Executive chef Ricardo Garcia of Los Agaves and Santo Mezcal restaurants

Wood Ranch

AGOUR A HILLS, MOORPARK, CAMARILLO, VENTUR A woodranch.com The rich, decadent WR Butter Cake is a proven favorite at Wood Ranch. Served with vanilla bean ice cream, fresh raspberries, and raspberry sauce, “it’s popular beyond all our expectations,” says director of culinary development Alejandro Benes. The dessert will benefit Happy Trails Children’s Foundation (happytrails.org), a nonprofit whose mission is to promote the prevention and treatment of child abuse and provide fun activities and support for foster children. 

Water’s Edge Restaurant & Bar

Pico Restaurant’s Crispy Viet Brussels

VENTUR A watersedgeventura.com “It’s an ode to our local strawberries,” says Water’s Edge executive chef Alex Montoya of his Straw-Brie Crostini, which he says has “bright and light flavors, each with a different texture for you to enjoy in every bite.” The starter will support Make-A-Wish

To see more 805 Living Dishing It Out For Charity challenge chefs and dishes, visit 805living.com.

Straw-Brie Crostini at Water’s Edge Restaurant & Bar

NOVEMBER 2020 / 805LIVING.COM

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WE’RE ALL IN THIS TOGETHER Community foundation visionaries from Ventura, Santa Barbara, and San Luis Obispo counties collaborate to speed assistance to residents of the Central Coast. BY JOAN TAPPER PHOTOGRAPHS BY GARY MOSS

Not long ago Pacific Coast Business Times founder Henry Dubroff and publisher Linda le Brock hosted a Zoom panel discussion with the three CEOs of our region’s community foundations to look at issues they face—and collaborate on—in these unusual times. Vanessa Bechtel of the Ventura County Community Foundation (vccf.org), Jackie Carrera of the Santa Barbara Foundation (sbfoundation.org), and Heidi McPherson of the Community Foundation San Luis Obispo County (cfsloco.org) were thoughtful about the past, clear-eyed about the present, and inspiring about the future and what members of the 805 community can do to help. For this Giving Back issue, 805 Living extends their conversation.

NOVEMBER 2020 / 805LIVING.COM

Jackie Carrera of the Santa Barbara Foundation

Have community foundations always worked together? Carrera: Community foundations traditionally

have been focused on building endowments for the community and guiding philanthropists. But over time it became obvious that we have a wealth of

resources beyond dollars. There was social capital built on knowledge and on issues. McPherson: Being CEO of a foundation is a lonely position. We reach out to each other and ask, “How do you handle that?” Those professional relationships >

One thing that became clear was how interconnected we are—personally, financially, environmentally. NOVEMBER 2020 / 805LIVING.COM

“Decide how do you want to spend your time and assets to save the world.”

Heidi McPherson of the Community Foundation San Luis Obispo County

in another, and their financial viability was affected. One thing that became clear was how interconnected we are—personally, financially, environmentally. Bechtel: The 805 UndocuFund started after the Thomas fire and Montecito mudslides. It was a collective effort. About 10,000 families impacted by multiple tragedies were being served. None of us could do it by ourselves. Fundraising, casework— there’s a division of labor that has allowed us to serve. Then, the Census became an issue that called for real collaboration? Bechtel: We were worried about Ventura and Santa

Barbara Counties, which were in the top 2 percent of risk of being undercounted. It would have had a multigenerational impact on everything from transportation to education. Each community foundation went into their community and worked with governments and other organizations. It was a massive effort. By working together we’re now in the 95th percentile in the nation for an accurate count. And now we’re also dealing with COVID-19. McPherson: COVID-19 has

shined a light on: 1. food insecurity, especially for seniors, who used to be able to go to a senior center; 2. farmworkers, migrant workers, and hospitality workers and how important they are, though they are not afforded benefits; and 3. the digital divide. We’re all learning something about these things. Needs don’t stop at county borders. Bechtel: Since COVID-19 hit, at least 100,000 people have been onboarded into the social service sector—people who have been selfsufficient have, for the first time, turned to nonprofits for food and housing. Partnering improves the strength and power of nonprofits.

“There’s been an increase in a younger generation of donors and people who are new to giving.”

COURTESY OF THE COMMUNITY FOUNDATION SAN LUIS OBISPO COUNTY

enable us to respond quickly when there’s a disaster. I’m a huge fan of collaboration. It brings an enhancement of skills and uses of institutions. Carrera: It’s natural to partner across county lines. We have connections. Bechtel: This is a special time. What moves me is that together we’re much bigger than we are by ourselves. It’s something we’re seeing in philanthropy as a whole. Part of the evolution has been born out of real hardship. Carrera: The disasters were devastating. The Thomas fire and the mudslide affected the physical infrastructure. People worked in one county and lived

Vanessa Bechtel of the Ventura County Community Foundation

focusing on education—not just for caregivers but also for therapists, counselors, and everyone else, about their roles. McPherson: There are opportunities for a Central Coast needs assessment of early literacy and homeless issues. For funding and education, data is crucial. Carrera: Homeless issues also tie into Governor Newsom’s Office of Social Innovation, which prioritizes statewide initiatives that incorporate regional information and strategies. Bechtel: I think we’ll continue to help on climate change, homelessness, early childhood education, and broadband access. It’s surprising, but funding for broadband access exists. But how do you organize the response? Community foundations can connect people and resources. I’m excited about technological solutions. Our region is truly innovative. The role that philanthropy can play is advancing technology that’s not yet profitable but that solves a problem. Is philanthropy itself changing? McPherson: The community

foundation space used to be for the very wealthy. Now it’s a resource for multigenerational giving. People are not so wedded to tradition or to what their families have done. There’s been an increase in a younger generation “Since COVID-19 hit, at least 100,000 people have of donors and people who are new been onboarded into the social service sector.” to giving and now have the means to support things they care about. More and more, we’re the trusted resource. It connects philanthropists to new causes and draws attention to organizations that are grass roots in size but with a profound impact. So what can we, as residents of the 805 area, do? Carrera: Nonprofits are all trying to figure out how Carrera: Everyone has something to offer. You may see a problem and want to help but don’t know what to do. to survive. We collaborated by identifying regional Connect with your community foundation, which can business advisors who could provide resources to identify needs that will partner with your goals. You can nonprofits and then businesses. be a philanthropist with your energy, time, and ideas. Bechtel: Start a relationship with your community founWhat are the issues that the three of you will be talking dation. We have a collective ability to move the needle at about and working on going forward? the local level. We all have the power to make an impact. Carrera: Economic development for the region. Retooling and re-skilling our work force. Also, a Santa McPherson: Everyone can be a philanthropist. Barbara Veterans Collaborative; there are 22,000 vets Everyone can make a difference. You don’t have to be in the area. And there’s a huge population of caregivers a Rockefeller. Decide how do you want to spend your in the region as a whole. There’s a caregivers’ initiative time and assets to save the world.  NOVEMBER 2020 / 805LIVING.COM

805 Livingâ&#x20AC;&#x2122;s Tips for

Thanksgiving 2020

Turkey Day may look a bit different this year, but here are some ways to make it safe and still as special as ever. BY VICTORIA WOODARD HARVEY

IKE SO MANY THINGS THIS YEAR, THE TRADITIONAL

Thanksgiving feast will likely be different. Reduced long-distance travel means more small gatherings at home, which may require rethinking the usual plan. Whether the goal is to simplify the festivities or to pull out all the stops, here are some suggestions for creating an enjoyable, memorable celebration with those nearest and dearest to you.

Set the Scene

Transforming a home environment into an event space isn’t difficult, but it does take some imagination, and of course, planning. “Families have been modifying life’s celebrations since March, and with the holidays around the corner, we’ll all be making adjustments,” says Santa Barbara event planner Zohe Felici (felicievents.com). For dining with guests who don’t live together, Felici suggests removing extra furniture to create more indoor space, or better yet, moving the party outdoors. Felici’s tips for home hosts include drawing up a to-do checklist and food and beverage menus, preordering the turkey or prepared dishes, and checking the weather forecast in case it calls for renting outdoor heaters, canopies, or fire pits. She recommends shopping for food early, especially with the unusually long lines outside the grocery stores this year, and preparing dishes in advance so only one item commands the attention of the hosting cook on event day. Set out plates, glassware, silverware, napkins, and serving platters and utensils the night before. If an outdoor setup feels daunting or yard space is limited, assign the task to Santa Barbara Picnic Co. (santabarbarapicnicco. com) or Free Spirit Gatherings (freespiritgatherings.com) in Thousand Oaks. Taking into account specified style and color preferences, these companies deliver portable picnic tables and accoutrements, such as plates, napkins, wine goblets, candlestick holders, cloth runners, tasseled umbrellas, rugs, and comfy pillows, and arrange festive settings at home gardens, parks, or beaches (as permitted by local regulations). Delivery of fall floral arrangements is an added option. For a more hands-on approach to decorating at home, visit farmers’ markets to find fresh, locally grown flowers and more. Set the tone with a simple bowl of gourds, pomegranates, and pumpkins, or plan a group bouquet-making session in advance. Try the current floral trend of pairing blooms in deep colors like burgundy and burnt orange with pale, neutral-tone blossoms. Foraging for foliage, like succulent cuttings or stems of eucalyptus pods, flax, or lemon leaves, is a fun way to engage the children. Bridge the miles to faraway family members. Send a care package ahead of time with meaningful photos, baked goods, local wine, and cherished recipes to prepare together virtually. Create a Zoom app background with family photos or icons of a favorite football team playing in the day’s big games. Play together via online game-sharing platforms, such as Jackbox or Houseparty, or group-watch a preselected film the whole family can enjoy, streamed with live chat so viewers can interact from afar.

NOVEMBER 2020 / 805LIVING.COM

Tips for Thanksgiving 2020

Flower Power

Farmermaid Flowers

(farmermaid.com) Dried bouquets and bay laurel wreaths are available at farmers’ markets and local grocery stores in Templeton and Baywood and by special order. Ella & Louie Flowers (ellaandlouieflowers.com) Fall arrangements are available for delivery to Santa Barbara and Santa Ynez. Noonan’s Wine Country Designs (noonansdesigns.com) Thanksgiving centerpieces are available at the company’s San Luis Obispo studio. Farm fresh bouquets are sold at the community’s Farmhouse Corner Market.

Get the Party Started

Welcome arriving guests with an eye-pleasing charcuterie board for noshing with classic specialty meats, a variety of soft and hard cheeses, olives, cornichons, pâtés, jams, crackers, nuts, and dried and fresh fruits. Preorder from passionate professionals at Goodland Graze (goodlandgraze. com) in Goleta, 805 Catering Co. (805catering.com) in Thousand Oaks (small, medium or large individual boxes for two to 12 guests are also an option), or Blue Table (bluetable. net) in Agoura Hills (check for pick up or delivery options.) Give the house cocktails an upgrade with special holiday recipes courtesy of Paul Jones, head bartender at Decker Kitchen (deckerkitchen.com) in Westlake Village. (See recipe at right and more at 805living.com.) “The cornucopia of figs, apples, quince, and persimmon at Thousand Oaks and Westlake Village farmer’s markets represents the fall holidays to me,” says Jones. “These special cocktails are approachable, easy to drink, and with a little preparation, quick to make for large groups.” 74

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The CranberryRosemary Daisy

“The Daisy, a classic cocktail from the 1800s with sour orange and spirits, gets reinvented for autumn,” says Paul Jones. He uses his favorite tequila, Cimarron Reposado. Makes 1 cocktail 1½ ounces reposado tequila ¾ ounce fresh lime juice ¾ ounce Cranberry-Rosemary- Orange Syrup (recipe follows) Splash of soda Rosemary sprig for garnish Whole, fresh cranberries for garnish Combine tequila, lime juice, and Cranberry-Rosemary Orange Syrup in a shaker with ice. Shake and strain into a cocktail glass. Top with a splash of soda and garnish with a rosemary sprig and a few whole, fresh cranberries. CRANBERRY-ROSEMARYORANGE SYRUP Makes about 2 cups, enough for about 21 Cranberry-Rosemary Daisy cocktails 1 cup agave syrup 1 cup water ½ cup fresh cranberries A few sprigs of fresh rosemary Zest of one orange Heat agave syrup and water in a saucepan over medium heat. Add cranberries and rosemary sprigs and bring to a boil. Remove from heat and add orange zest. Let cool. Filter into a bottle and refrigerate for up to one week.

FROM TOP: ISTOCK.COM/MIRA WONDERLAND; KLEE VAN HAMERSVELD

For those looking to turn to the pros for their autumnal accents, here a few fresh ideas. Ballard Canyon Farms (Instagram: @BallardCanyonFarms) Heirloom chrysanthemums are sold in Solvang at the farmers’ market and New Frontiers Natural Marketplace and at Santa Ynez Valley flower shops.

GARY MOSS

Serve cocktails that echo flavors of the day, such as The Cranberry-Rosemary Daisy by Paul Jones of Decker Kitchen. Visit 805living.com to get Jonesâ&#x20AC;&#x2122; recipes for two more: The Spiced Cider Mule and Figdiculous Old Fashioned. NOVEMBER 2020 / 805LIVING.COM

NOVEMBER 2020 / 805LIVING.COM

GARY MOSS

Wild Mushroom Strogranoff soup is one of the Thanksgiving specials available via delivery from Soup du Jar.

Tips for Thanksgiving 2020

Don’t Be Daunted, Delegate

Soup It Up

The recently launched Soup du Jar (mysoupdujar.com) homemade soup–delivery service in Westlake Village began as chef-owner Kristi Koplan’s simple way of sharing food with family and friends. It took the pandemic to galvanize Koplan’s commitment to supporting health and the body’s immune system via healthy food—without sacrificing flavor. “I found that using whole foods and avoiding additives naturally results in healthy soups with a flavor profile that entices all the senses and enriches the soul,” Koplan says. Her delicious year-round soup offerings include the Turkey Day–appropriate Loaded Potato with cheddar and chives. And just for Thanksgiving, she’s cooking up Wild Mushroom Stroganoff soup with herbs, smoked paprika, and ditalini pasta, which she finishes with a splash of red wine and tops with a dollop of sour cream and sea-salted croutons; and Spiced Roasted Pumpkin soup with caramelized pumpkin, Granny Smith apples, cumin, coriander, fresh ginger, and a creamy finish of Greek yogurt, topped with pumpernickel croutons. Soup du Jar delivers in the region from Woodland Hills to Santa Barbara, including Moorpark and Malibu, and all soups come in reusable glass containers.

Smaller gatherings may call for fewer sides this year, but for those who’ve spent enough time in the kitchen since March and yearn for someone else to do the cooking, the accompaniments to the turkey—as well as complete meals—are available for order. Continuing a 16-year tradition, Metropolus (metrofinefoods.com) in Santa Barbara offers its Everything-but-the-Bird menu. Complete with port wine gravy, orange-cranberry sauce, desserts, and standout sides like Blue Lake green beans with roasted red onions and crisped pancetta and, based on owner Ann Addis’s old family recipe, Italian Sausage-Apple-Herb-Stuffing, made from house-made croutons, mushrooms, fennel, and sautéed apples. This year, oven-ready Huntsinger Ranch turkey halves, dry-brined with fresh herbs, can be preordered to accommodate smaller groups. Available for pick up in Calabasas, Fig & Sprig (figandsprig.com) co-chef Claudine Bernard’s special menu features organic, brined-and-roasted turkey breasts with sausage-apple stuffing and cranberryorange relish, bourbon-pecan sweet potatoes, mapleroasted root vegetables, vegan farro-mushroom pilaf, and a sweet finish of carrot-date-cashew cake and pecan bars. Chef-owner Peter McNee of Convivo (convivo restaurant.com) in Santa Barbara was among the first to offer a weekly menu of family meals when the stay-athome order began earlier this year. Look for his complete holiday takeout meal for four: spiced winter-squash soup; whole-roasted turkey with pureed potato, sagegiblet gravy, and kumquat-pomegranate marmalade; cavolo nero and Brussels sprouts; savory mushroom bread pudding; and a special seasonal dessert. Justine’s Private Cuisine ( justinesprivatecuisine.com) in Thousand Oaks offers a wide array of tantalizing sides for pickup or delivery, including several vegan and gluten- free dishes that are sure to appeal to omnivores as well. Among the offerings are a hash of corn, parsnips, butternut squash, and crispy scallions, and an autumn salad of oranges, roasted beets, spinach, and shaved fennel with crushed Brazil nuts and red wine-maple vinaigrette.

NOVEMBER 2020 / 805LIVING.COM

Â© JENNIFER CHONG/STOCKSY UNITED

Tips for Thanksgiving 2020

Get the Bird in Hand

Since the CDC recommends outdoor gatherings, this year calls for an outdoor approach to cooking the main course. Anthony Endy, grill master and culinary director at Solvang’s Alisal Guest Ranch and Resort (alisal.com), shares his tried-and-true tips for cooking up a feast-worthy turkey. Start the night before, Endy says, by cutting the turkey into sections to separate the white meat and the dark meat, which require different cooking times. Brine the sections overnight. Endy recommends a brine made with: 2 cups apple juice, 2 cups honey, ½ cup plus 2 tablespoons kosher salt, 8 cups water, 1 tablespoon plus ⅛ teaspoon freshly ground black pepper, 1 tablespoon ground cloves, 1 chile de arbol, 6 thyme sprigs, and 3 bay leaves. When ready to cook, preheat the grill to 350°F, and keep it steady in the 300°F range. Slowly grill turkey pieces over indirect heat, allowing them to absorb the smoke and constantly turning and rotating them. The white meat will be done first. Remove it when the internal temperature registers close to 155°F on a meat thermometer. Remove the sides and legs when they register close to 165°F. Let all pieces rest for at least 20 minutes before carving. Knowing where food comes from is important, and for the best flavor and quality, Endy highly recommends turkeys that are free-range and free of chemicals and steroids. Here are a few local choices. Co-founded by Mary Pitman, Pitman Family Farms (marysturkeys.com) is a small, family-owned business in northern California that has been raising turkeys the oldfashioned way—free-range and without added hormones—for more than 60 years. The farm’s brand, Mary’s turkeys are the go-to choice among professional and home chefs looking for non-GMO turkeys, organic turkeys, and rare heritage-breed turkeys. Find them at Bristol Farms, Gelson’s Markets, Lazy Acres Market, Isla Vista Food Co-op, El Rancho Marketplace, New Frontiers Natural Marketplace, Erewhon market, California Fresh Market, and Larder Meat Co. Other sources of local, pasture-raised birds include Casitas Valley Pastures (Instagram: @casitasvalleypastures) in Carpinteria, which uses its own breeding stock of White Holland and Standard Bronze turkeys; Avila Valley Barn (avilavalleybarn. com) in San Luis Obispo; Local Harvest (805-714-5617) in Santa Maria; and Motley Crew Ranch (motleycrewranch.com) in Santa Rita Hills, where birds are finished on GMO-free feed along with fresh vegetables from Tutti Frutti Farms.

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Tips for Thanksgiving 2020 Turn on the Tunes Look at Pie With a Fresh Eye

From showstopping whole pies to assortments of tasty minis—perfect for presenting this year’s smaller groups with variety without excessive quantity—to treats with pie flavors, here are a few irresistible goods for a sweet finish. The Pismo Beach pop-up dessert bar Pismo Pie Company (Instagram: @pismopiecompany or 805‑459‑4289) specializes in deconstructed desserts in individual paper cups, like the top-selling Oreo Icebox Cake. Seasonal offerings, including a cranberry piecheesecake hybrid featuring whole tart cranberries and a nonalcoholic pumpkin tiramisu with pumpkin mousse and house-made, espresso-dipped lady fingers, are available for pick up at Chipwrecked potato chip, sandwich, and salad shop or for delivery from Paso Robles to Santa Barbara. Among the many exquisite offerings at Carrara’s Homemade Italian Desserts, Gelato, and Espresso

(carraras.com) in Agoura Hills and Moorpark, don’t miss the pumpkin pie—Italian-style, of course. Its shortbread crust bears apricot jam and a pumpkin-ricotta filling topped with fresh Chantilly cream. For all the pie goodness without the pie, Hook & Press Donuts (hookandpressdonuts.com) in Santa Barbara offers its one-and-only specialty—doughnuts—in these seasonal flavors: Pecan Pie with Vietnamese-cinnamon glaze and maple-roasted, pecan-pie topping; Pumpkin Pie with house-made pumpkin-pie filling, vanilla-bean glaze, and a maple-leaf piecrust garnish; and Pumpkin Spice Latte with a pumpkin-spice glaze and espresso– Chantilly cream topping. Any weekly special from London transplant and owner-chef Sandra Adu Zelli of Santa Barbara’s Gipsy Hill Bakery (preorder only on Instagram: @gipsyhillbakery) is a treat, and for Thanksgiving, her specials include Chocolate–Pecan Brittle Tarts, Vegan Lemon Pie, and Clementine Meringue Pie. Mini-pies at Sugar Lab Bake Shop (sugarlabbakeshop. com) in Ventura are made with classic, all-butter, pâte brisée crusts and sold by the dozen. Flavors include Spiced-Pumpkin Custard with whipped vanilla-bean cream, Chocolate-Bourbon Pecan, and Salted-Caramel Apple made with three varieties of apples, a hint of cinnamon, and a choice of lattice or crumble topping. For a taste of nostalgia, pick up one of the homestyle pies at Linn’s Fruit Bin (linnsfruitbin.com) with five locations in Cambria. Pecan, pumpkin, apple, and other classics come in family or individual sizes. Available for nationwide shipping, all the fresh-baked or frozen ready-to-bake pies are made from Renee Linn’s original recipes dating back to the ’70s.

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Prepare a playlist that appeals to all ages or check out the fun Thanksgiving Day mix, Bea Thankful, compiled by 805 Living’s resident DJ, Darla Bea (djdarlabea.com), on 805 Living’s Spotify channel (keyword: 805 Living). The Santa Barbara-based Bea’s two-hour collection starts setting the mood with Natalie Cole’s version of “Be Thankful” and continues with an easy but energizing, late-’70s vibe, with dance beats as well as softer sounds that allow for conversation. “Its message of gratitude resonates a lot for everyone this year,” says Bea. “It’s a sophisticated list with artists from Frank Sinatra to Mac DeMarco that speaks to thankfulness, coming together, and friendship.” Here’s a sampling of what’s on the list. “Be Thankful” by Natalie Cole “Family Affair” by Sly & The Family Stone “Mashed Potatoes ’66” by James Brown “The Madison Time, Pt. 1” by Ray Bryant Combo “Green Onions” by Booker T. & The M.G.’s “Gonzo” by James Booker “Freddie Freeloader” by Miles Davis “Thanksgiving Theme” by Vince Guaraldi “I Say a Little Prayer” by Aretha Franklin “What a Wonderful World” by Louis Armstrong “Autumn in New York” by Frank Sinatra “Lujon” by Henry Mancini & His Orchestra “Leaves That Are Green” by Simon & Garfunkel “Harvest Moon” by Neil Young “Our House” by Crosby, Stills, Nash & Young “Celebrate Me Home” by Kenny Loggins “You’ve Got a Friend” by Carole King “Lean On Me” by Bill Withers “Sweet Potato Pie” by James Taylor “Turkey Chase” by Bob Dylan “Shady Grove” by Jerry Garcia and David Grisman “If You Want to Sing Out, Sing Out” by Cat Stevens “Don’t Panic” by Coldplay “Ode to My Family” by The Cranberries

Make It Meaningful

Wind down with a walk to catch the sunset from a favorite nearby spot followed by an outdoor movie night. Most important, take time to express gratitude out loud. Despite a rough year, there’s plenty to be thankful for. ·

Try pumpkin pie Italian-style by Carraraâ&#x20AC;&#x2122;s Homemade Italian Desserts.

GARY MOSS

Doughnuts from the bakery come with a sea-salt caramel drizzl

NOVEMBER 2020 / 805LIVING.COM

Taste FOOD / WINE / DINING OUT

The Great Pumpkin SWEET AND SAVORY RECIPES REVEAL THE VERSATILITY OF THIS DISTINCTLY AMERICAN SQUASH.

By Nancy Ransohoff

umpkins are among the oldest of domesticated plants, having been grown as crops as early as 7,500 to 5,000 BC. Originally native to North America but now grown all around the world, these cultivars of winter squash are culinary chameleons that star gracefully in dishes from suave soups to decadent desserts. Although white, blue, green, yellow, and beige varieties are now available, nothing says fall as exuberantly as an overflowing bin of ribbed orange orbs at a pumpkin patch or farmers’ market. Most of these are carving pumpkins, which tend to have a relatively thin layer of pale orange flesh. But other varieties that are better for cooking are widely available this time of year as well. The most common choice is the pie or sugar pumpkin. Smaller, denser, and sweeter than jack-o’-lantern types, these are perfect for use in a multitude of baked goods, including pies, and in savory dishes. Their thicker and usually darker orange flesh is ideal for roasting. When shopping for one, pick it up; a good candidate should feel heavy for its size. In the recipes that follow, three Central Coast chefs think outside the pumpkin-pie box to showcase the seasonal classic.

RAVIOLI DI ZUCCA CON BURRO E SALVIA This signature ravioli with butter and sage sauce from executive chef and co-proprietor Alberto Morello at Olio e Limone Ristorante (olioelimone.com) in Santa Barbara can be made with either roasted and pureed pumpkin or butternut squash. A bit of tomato paste in the fresh pasta dough gives it a slightly orange tint reminiscent of fall foliage. Serves 4 RAVIOLI FILLING 1¼ pounds fresh pumpkin or butternut squash ½ teaspoon nutmeg, freshly ground 2 ounces amaretto biscotti (cookies), crumbled, plus extra for garnish 1¼ cups Parmigiano Reggiano cheese, grated 1 pound ricotta cheese Sea salt and white pepper to taste

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FRESH PASTA 1½ cups finely ground semolina flour 1½ cups all-purpose flour 4 large eggs 2 teaspoons high-quality Italian tomato paste Pinch of sea salt ½ teaspoon extra-virgin olive oil All-purpose flour for rolling out pasta 1 large egg, beaten SAUCE ¼ cup unsalted butter, softened 8 fresh sage leaves 1 cup heavy cream ½ cup Grana Padano cheese, grated, plus extra for garnish Sea salt, to taste To make ravioli filling: Preheat oven to 400°F. Cut pumpkin or squash into large slices, remove seeds and pulp and bake on

a baking sheet until soft, about 30 minutes. Remove from oven and let cool. Once cool, scrape flesh off rind. Wrap flesh in a kitchen towel, place it in a colander and let drain over a bowl for 10 minutes. Sprinkle drained flesh with nutmeg. Combine crumbled amaretto biscotti and Parmigiano Reggiano and ricotta cheeses. Add drained pumpkin or squash, a pinch of salt and a pinch of white pepper, and stir until components are fully combined and filling is smooth. Refrigerate. To prepare fresh pasta: In a food processor, combine flours, 4 eggs, tomato paste, salt, and olive oil and pulse until a ball of dough forms. Remove from food processor and knead repeatedly on a lightly floured surface, rolling into a smooth ball. Let rest at least 1 hour at room temperature, or up to 1 day in the refrigerator. If refrigerated, let dough stand at room temperature for at least >

Taste Food

Vegan Pumpkin-Pear Trifle

crumbled amaretto biscotti and grated Grana Padano cheese to taste. Serve immediately.

VEGAN PUMPKIN-PEAR TRIFLES “This dessert is inspired by the fall pumpkin, squash, and pear season,” says Patrick Fahy, executive pastry chef at Four Seasons Hotel Westlake Village (fourseasons.com/ westlakevillage). Fahy and his team created these individual low-calorie, vegan trifles with wellness in mind. They get their sweetness from natural maple syrup instead of refined sugar, and rather than whipped cream, the recipe calls for coconut cream, which has less fat. With their elegant presentation, they make a perfect addition to a Thanksgiving dessert table. The trifles can be made the night before, covered with plastic wrap, and refrigerated until ready to serve. Serves 4 WHIPPED COCONUT CREAM 1 13-ounce can coconut cream ¼ vanilla bean or 1 teaspoon vanilla extract 1 tablespoon maple syrup PUMPKIN-CHIA PUDDING ¼ vanilla bean or 1 teaspoon vanilla extract 1 cup roasted and pureed pumpkin or canned pumpkin puree 1 cup maple syrup ½ cup coconut milk ¼ cup plus 1 tablespoon chia seeds 1 teaspoon ground cinnamon BUTTERNUT SQUASH 1 small butternut squash ¼ cup maple syrup ½ cup water ½ cinnamon stick ¼ vanilla bean or 1 teaspoon vanilla extract POACHED PEAR 4 small Bartlett pears, peeled, cored, and diced ¼ vanilla bean or 1 teaspoon vanilla extract 2 tablespoons maple syrup ¼ cup water ½ cinnamon stick

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GARNISH 1 Asian pear, sliced Edible flower blossoms such as marigold (optional) Sprinkle of cinnamon (optional) To make whipped coconut cream: Refrigerate can of coconut cream. When cold, open can from the bottom and drain any excess water. (Some brands contain excess water; some do not.) Place drained coconut cream in a bowl. Split quarter of vanilla bean, if using, and scrape out seeds. Add vanilla and maple syrup to coconut cream. Whisk until mixture reaches the consistency of whipped cream. Chill until ready to assemble trifles. To prepare pumpkin-chia pudding: Split quarter of vanilla bean, if using, and scrape out seeds. In a medium bowl, combine vanilla with all other pudding ingredients. Whisk until well combined and smooth. Cover and refrigerate for at least 1 hour or until ready to assemble trifles. To prepare butternut squash: Peel butternut squash, scrape out and discard seeds, and dice. Place squash in a large pot with maple syrup, water, and half cinnamon stick. If using, split quarter vanilla bean and scrape out seeds. Add vanilla to pot. Cover and simmer for 25 minutes or until squash is soft. When soft, remove from heat and cool. Refrigerate in a sealed container until ready to assemble trifles. To prepare poached pear: Place diced pears in a medium pot. Split quarter of vanilla bean, if using, and scrape out seeds. Add to pot vanilla and all other poached pear ingredients. Simmer, covered, for 15 minutes and remove from heat to cool. Refrigerate in a sealed container until ready to assemble trifles. To assemble trifles, discard cinnamon stick halves from diced squash and pear. Place ¼ cup pumpkin-chia pudding in each of four 8-ounce glasses. Top pudding with a few spoonfuls of whipped coconut cream and smooth it into a thin layer with the back of the spoon (alternatively, use a pastry bag to pipe a thin layer in each glass). Add a layer of butternut squash and a second thin layer of whipped coconut cream. Top with a layer of poached pear. Spoon or pipe on a third and final layer of coconut cream. Garnish with slices of Asian pear and, if using, edible flower blossoms and cinnamon.

PATRICK FAHY

1 hour before rolling and shaping. Using a pasta roller or rolling pin, roll dough into two fairly thin sheets, about ⅛-inch thick, dusting with flour as needed to prevent sticking to rolling pin. On one sheet, mound about 1 teaspoon filling at regular intervals. Brush the space between with beaten egg and cover with the second sheet of dough. Using your fingers, press down well between each mound of filling. Using a cutter or the rim of a glass, cut 3- to 4-inch circles around the covered mounds of filling and press the edges of the pasta together with your fingers to seal ravioli. To make sauce and cook ravioli: In a medium-sized saucepan, melt butter over medium heat. Lay sage leaves in pan, and heat until butter sizzles gently. Toast leaves for about 1 minute. Stir in heavy cream and then cheese. Simmer for about 2 minutes. Bring a large pot of very generously salted water to a boil. Add ravioli and cook until they rise to the surface. Taste to see if cooked al dente. Drain, reserving some cooking water. Add ravioli to saucepan with melted butter, sage, and cream and gently toss to coat each raviolo with sauce. Add small amount of cooking water if needed. Transfer warm ravioli to large, flat, warmed dinner plates. Sprinkle with

PUMPKIN SOUP Anthony and Andrea Carroccio run the Organic Soup Kitchen (organicsoupkitchen.org) in Santa Barbara, which makes nutrient-dense, organic, plant-based, soup meals and delivers them to people with chronic illnesses and the elderly in Santa Barbara County. “Slow roasting and fresh herbs bring out the sweet flavor of the pie pumpkin,” says Andrea. “A blend of vegetables and coconut cream, this thick and creamy soup is a powerhouse of vitamins and minerals.” The soup can be made with either pumpkin or butternut squash. To make a vegan version, opt to use vegetable broth. Serves 6 SOUP 1 pie pumpkin (1½ cups cooked) 1 tablespoon coconut oil ½ cup diced onions 1½ cloves garlic, minced 1 cup vegetable or bone broth (homemade or purchased) 1 can (12 ounces) coconut cream 1½ tablespoons low-glycemic sweetener (monkfruit is a great option) ½ teaspoon ground smoked paprika (optional) ½ teaspoon ground nutmeg (preferably freshly ground) 1 teaspoon ground black pepper 2 teaspoons Himalayan pink salt ROASTED PUMPKIN SEEDS Pumpkin seeds 1–2 tablespoons extra-virgin olive oil Himalayan pink salt 1 teaspoon ground smoked paprika GARNISH Fresh parsley To make soup: Preheat oven to 350°F. Cut pumpkin in half, scoop out stringy insides, and set pumpkin seeds aside for garnish. Put pumpkin halves in a baking pan with ¼ inch of water. Bake for 45 minutes. Let cool for 30 minutes. Meanwhile, warm coconut oil in a stockpot over medium heat. Add onions and sauté until golden brown. Add garlic and sauté until soft. Once pumpkin is cooled, scoop out flesh with a spoon and add it to stockpot. Heat on high for 10 minutes, stirring. Add remaining soup ingredients and simmer, covered, for about 20 minutes. Using an immersion blender, puree soup until smooth. To make roasted pumpkin seeds: Preheat oven to 350°F. Wash reserved pumpkin seeds well and rinse in a colander. Spread seeds on a dish towel and let air-dry for 10 minutes. Pour seeds into a mixing bowl and add olive oil, salt, and smoked paprika. Mix well to coat seeds. Spread seeds on a sheet pan lined with parchment paper and bake for 10 to 20 minutes. Check frequently as they bake quickly. To serve, spoon soup into bowls and sprinkle with roasted pumpkin seeds and fresh parsley. ·

Taste Wine By Alex Ward

Sustainable Sippers

t its core, winemaking is an agricultural endeavor. Soil is tilled, vines are trained, grapes are grown, and the crop is picked. As winemakers have come to realize, however, these processes can have significant ecological and labor implications. Consequently, a growing interest in sustainable winemaking is spreading throughout the industry. And along the Central Coast, select vineyards have gone above and beyond to meet the stringent standards of the Sustainability in Practice (SIP) program. To achieve SIP Certification, vineyards must fulfill requirements in a multitude of areas, including water and energy conservation, habitat preservation, and ethical business practices. The wines produced by SIP-Certified vineyards are born from a steadfast commitment to sustainability and are perfect for oenophiles who value both natural and human resources. For Peter Work, grape grower and winemaker at Ampelos Vineyards and Cellars, the SIP Certification program inspires a more rigorous engagement with his craft. “It really made me

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look at all the different dimensions of farming,” says Work. “It makes you be much more structured in the ways you think about your farming operation and ways you can improve and get better over time.” The Ampelos vineyard, which is additionally certified in biodynamic and organic farming, stuns with its Ampelos 2016 Grenache, Sta. Rita Hills ($37, ampeloscellars.net), a deliciously fruity, natural wine redolent of strawberry and blueberries. Floral scents combine with subtle suggestions of black pepper and baking spice to produce a cool-climate grenache worthy of slow reflection. Lafond Winery & Vineyards has become a must-visit destination for the growing demographic of consumers actively seeking sustainable wine. “We get a lot of people in the tasting room who are interested in the SIP program and appreciate that we take the time to do it,” says general manager David Lafond. The winery’s Lafond Vineyard 2017 Chardonnay,

ISTOCK.COM/LUCKY BUSINESS

LOCAL WINEMAKERS KEEP BOTH THE PALATE AND THE PLANET IN MIND.

Sta. Rita Hills ($25, lafondwinery.com) is made from some of the oldest chardonnay vines in the vineyard, lending the wine a nuanced maturity and pleasing minerality. The bottle showcases a lovely bouquet of baked apple, citrus, and vanilla with hints of stone fruit and oak on the palate. This is a tantalizing full-bodied white that is well suited for a meal of roasted chicken, white fish, or creamy vegetable soup. In an effort to preserve the environment, Opolo employs sustainable methods in both its winery and vineyard operations, including the recycling of water by way of a two-tank wetlands system. Opolo 2017 Tempranillo, Paso Robles ($30, opolo.com) provides notes of nutmeg and toasted clove that run alongside dried fig, rawhide, and maraschino on the nose. Firm with seemingly chewable tannins, it would hold up well against spicy foods and make a fine partner for Southwestern cuisine, such as shredded chicken in a red mole sauce. Talley Vineyards has been bottling its signature pinot noir since 1986, which marked the first instance of the varietal’s production in coastal San Luis Obispo County. Today, the winery farms more than 150 SIP-Certified acres. Talley Vineyards 2018 Estate Pinot Noir, Arroyo Grande ($42, talleyvineyards.com)

features fragrances of raspberry, cranberry, and delicate oak accompanied by tastes of juicy raspberry and Rainier cherry that lead to a fresh red fruit finish. Fermented with natural yeast, this wine shows moderate acidity, easy accessibility, and would pair well with salmon or grilled chicken. The J. Wilkes 2019 Petite Sirah, Paso Robles Highlands District ($50, jwilkes. com) delivers powerful aromatics of ripe cassis, violets, and cantaloupe. Flavors of lush blueberry and sugarplum are followed by black tea and tobacco. Well structured and nicely balanced, this sustainably produced red would pair admirably with a steak or grilled portobello mushroom. “I strongly believe the closer we get to an organic model in the vineyards,” says consulting winemaker Wes Hagen, “the better the wines represent the space, time, and soil in which they were nurtured.” 

Taste Dining Out By Nancy Ransohoff

Brave New Eateries

THREE LOCAL RESTAURANTS BOLDLY LAUNCH IN THE MIDST OF THE PANDEMIC.

f restaurateurs had been able to gaze into a crystal ball, they may not have planned to open restaurants in 2020. Timing, as we’ve learned this year, is just as important as location and quality. Sometimes, though, having both determination and confidence in a dining concept can still win the day. Despite the odds stacked against them, three new restaurants have opened locally, and the talent running them have chosen to pursue their dreams. In fact, the team behind Nella Kitchen & Bar (nellakitchen.com), located inside the Fess Parker Wine Country Inn in Los Olivos, is thankful they decided to take the plunge and launch their long-planned eatery. Years of experience in the hospitality industry helped smooth the way for Nella, headed by owner-partner Luca Crestanelli, who is also owner-partner and executive chef of S.Y. Kitchen in Santa Ynez. Along with his capable lineup, the restaurant is a collaboration with the Fess Parker family. “Locals and Santa Ynez Valley visitors are looking for an indulgent escape these days, something to look forward to,” says

Crestanelli. “We kept getting questions about when Nella would be opening. The anticipation was real. We could have held off a bit longer but decided to take the opportunity of Santa Barbara County’s phased reopening plans to slowly go through our own opening phases.” The restaurant and bar, currently in a soft opening phase, offers dinner Thursdays through Mondays. It will add full lunch service, expand the dinner menu, and open seven days a week when conditions allow. Nella draws Santa Ynez Valley locals as well as

NELLA: BRI BURKETT; PEASANT’S FEAST: MICHAEL CHERNEY

Comestible relief at Nella Kitchen & Bar in Los Olivos (from opposite, far left): Open-air porches provide for elegant outdoor dining. Menu items like Battuta di Tonno, which features pounded ahi, showcase local ingredients. The earth-toned bar serves up wine, beer, and cocktails. The Wheelbarrow, made with Beefeater Gin, Lillet Blanc, and Giffard White Crème de Cacao, is one of the specialties.

weekend wine tasters and road trippers, who enjoy outdoor white-tablecloth dining on the airy front and side porches, amid heaters and flickering candlelight. The restaurant’s interior, designed by the owners with partial assistance from Pearson McGee at Santa Ynez General, combines big-city sophistication with a rustic wine country–chic aesthetic. Earth tones and warm woods hold sway in the dining room and bar, which feature a pleasing mix of mid-century modern pieces, vintage finds, and soft leather chairs by the fireplace in the adjoining lounge. The menu highlights the region’s top-notch ingredients and will evolve while continuing to deliver elevated comfort food through a contemporary Italian lens. Handcrafted Romanstyle pizza, or pinsa, is crispy, light, and perfect for sharing. A standout is the Bianca pinsa topped with mozzarella, parmigiano, and challerhocker cheeses and caramelized blonde onions. Among the satisfying starters are grilled blue prawns with frisée, avocado, grapefruit, and mint and the simple but perfectly executed take on a Caesar salad with chopped hazelnuts, bleu d’Auvergne cheese, and lemony Caesar dressing. Also offered is an extensive cheese list, with charcuterie options from both Italy and Alle-Pia Fine Cured Meats in Atascadero. Main dishes range from melt-in-your-mouth Wagyu Short Ribs with creamy mashed potatoes and

roasted baby carrots to Nidi, a rolled pasta dish with béchamel, prosciutto cotto (cooked), mushrooms, parmigiano, and mozzarella. Seafood options might include such dishes as Arctic Char punched up with cilantro and lime and served with creamed corn. Overseeing the notable beverage program is William Perbellini, who curates a classic and

The Pastrami Smoked Salmon Sandwich is among the creative menu offerings at the recently opened Peasants Feast in Solvang.

specialty cocktail list that has something for every taste, along with creative zero-proof cocktails. A house specialty is the refreshing Parker Spritz made with prosecco, Aperol, Amaro Nonino, passion fruit, and hibiscus tea. The wine list spotlights Santa Barbara County as well as international vintages, and beer from the Central Coast and Italy is available by the bottle or on draft. Another opening to take note of is Peasants Feast (peasantsfeast.com) in Solvang, which represents > NOVEMBER 2020 / 805LIVING.COM

Taste Dining Out

NOVEMBER 2020 / 805LIVING.COM

At the new Porta Via Calabasas, most seating is on the outdoor patio, which was designed to evoke a vacation spot. The Seafood Salad (above, left) features local sustainably sourced ingredients.

“We are so excited to open our doors to the Calabasas community and are grateful to our loyal family of patrons for their continued support throughout these troubling times,” says restaurateur and co-founder Peter Garland. The name Porta Via, Italian for “take away,” is apt, as the restaurant’s lively vibe and decor can shift diners into vacation mode. The design, by Sophie Goineau, blends eye-catching black-and-white tile floors, colorful striped cushions on large banquettes, wooden tables, and ceiling fans. Most of the fixtures were sourced from small business vendors throughout Southern California, in an effort to help them rebuild during the COVID-19 era. The menu draws upon Italian culinary inspirations while spotlighting locally sourced produce, meat, poultry, and sustainable seafood. Breakfast and brunch highlights include Huevos Rancheros and Grand Marnier French Toast, and lunch and dinner hits are the Organic Kale & Quinoa Salad, Grilled Ōra King Salmon, and Grilled Skirt Steak. As if opening a restaurant at any time isn’t hard enough, these three new establishments represent the dedication to craft and business that restaurateurs are bringing to our neighborhoods during exceptionally difficult times. And like any other time in history, a new favorite dish might just be waiting at any of them. 

COURTESY OF PORTA VIA CALABASAS

a dream come true for owners Michael and Sarah Cherney. Though some restaurateurs might have shied away from starting out during a global pandemic (and on April 1 to boot), the Cherneys forged ahead and haven’t looked back. “Opening during a pandemic, we really had no idea what to expect from one day to the next,” says Michael, the chef. “But luckily, we had the support of our community to get us through this period and the opening of our restaurant, one day at a time.” Chef Cherney, whose résumé includes stints at L’Atelier de Joël Robuchon in Las Vegas and work in the WWOOF (World Wide Opportunities on Organic Farms) program, has high standards for quality food made with a farm-to-table devotion. He buys bread from bakers in Solvang and Los Alamos, produce from nearby farms, and sustainably caught fish from Santa Barbara fishermen. Located in a glass-paned former greenhouse in the heart of town, the restaurant started with takeout and recently added patio dining. The current menu offers tacos (local sea bass, carnitas, and mushroom options), burgers, sandwiches, salads, sides, and family meals like Whole Fried Free-Range Chicken. The chef plans to introduce more dinner entrées and shareable plates as conditions allow. Don’t forget to try the ice cream sandwich with ice cream made by the Cherneys’ daughter, Reina. Opened in late September in The Commons at Calabasas, Porta Via Calabasas (portaviarestaurants. com) became the third outpost of the popular California bistro and bar with locations already in Beverly Hills and Pacific Palisades. The restaurant is open daily for lunch, dinner, and weekend brunch. Outdoor dining on the spacious patio, takeout, and delivery are offered for now, with the addition of indoor dining when permitted.

Share joy, serve Gelson’s For Southern California’s finest, freshest foods

Gelson’s has everything you need for Thanksgiving and all your holiday celebrations–from a champagne toast, to outstanding side dishes, to delightful desserts. Cooking dinner? Check out our non-GMO Gelson’s turkeys and Diestel turkeys (fresh, never frozen). Or let us do the prep work, and enjoy restaurant-quality fare serving Simply Delicious Holiday Dinners from Gelson’s Kitchen. This year, we are taking all Thanksgiving and Christmas dinner orders online at gelsons.com and through our Holiday Dinner Order Desk starting November 2 at 1-800-GELSONS for Thanksgiving and December 14 for Christmas. All orders must be prepaid; no unpaid reservations.

Westlake Village Calabasas Thousand Oaks Santa Barbara

GIVING COUNTS

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

ALZHEIMER’S ASSOCIATION

CALIFORNIA CENTRAL COAST CHAPTER

alz.org/cacentralcoast

WHAT WE DO: The holiday season may

CALM

calm4kids.org WHAT WE DO: CALM is the only

look different this year, especially for those isolated at home with an immunocompromised loved one and for others who are separated from family in a care facility. COVID-19 brings additional challenges for caregivers and those living with Alzheimer’s and dementia. We are dedicated to supporting local families during these times with free virtual programs and our 24/7 Helpline: 800-272-3900.

nonprofit in Santa Barbara County solely focused on the prevention and treatment of childhood trauma. We provide individual and family counseling services—in English and Spanish—via phone, video conference or in-person; resource and referral services, support for teens, and activities for young children via our website.

CASA

OF SANTA BARBARA

sbcasa.org

WHAT WE DO: Court Appointed Special

Advocates (CASA) of Santa Barbara County recruits, trains, and supports community volunteers to advocate for children who have experienced the trauma of abuse or neglect. A CASA volunteer helps a child navigate the complex and chaotic court system, act as an extra pair of eyes and ears for the judge, and advocates on behalf of the best interest of the child.

WHAT WE NEED: Please help by making a donation today at alz.org/cacentralcoast!

WHAT WE NEED: Your support to ensure

we meet growing mental health needs and continue healing our community.

WHAT WE NEED: Become a Volunteer: sbcasa.org/volunteer; Donate Monthly: sbcasa.org/circleofhope; Give Now: sbcasa.org/donate

CASA PACIFICA

DREAM FOUNDATION

FOODBANK

casapacifica.org

dreamfoundation.org

OF SANTA BARBARA COUNTY

foodbanksbc.org

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: Dream Foundation, the only national dream-granting organization for terminally-ill adults, fulfills final Dreams that provide inspiration, comfort, and closure at the end of life. With the support of a nationwide network of volunteers, hospices, health care organizations, and committed donors, Dream Foundation has given life to more than 32,000 final Dreams over the last 26 years.

WHAT WE DO: Since COVID-19 began, the Foodbank of Santa Barbara County has provided more than 13 million pounds of nutritious groceries and fresh fruits and vegetables to hundreds of thousands of families, seniors, and individuals facing hunger in our community via certified safe drive-thrus and home deliveries. The economic crisis continues to deepen and will last beyond 2021.

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: Your support! We rely solely on corporate and private donations. Dream Foundation receives no state or federal funding.

WHAT WE NEED: Donate to ensure our neighbors have enough to eat while we navigate this unprecedented and uncertain time together.

WHAT WE DO: Each day Casa Pacifica

FOOD SHARE OF VENTURA COUNTY

foodshare.com

THE FOUNDATION AT HEARST CASTLE foundationathearstcastle.com

WHAT WE DO: Food Share is Ventura

County’s largest hunger-relief organization. Our mission is to lead the fight against hunger in our county. This is more important than ever with so many people in our community experiencing life-altering economic strain. Since the pandemic, we’re feeding approximately 150,000 people a month, including 42,000 children.

WHAT WE NEED: Donations and volunteers! Visit foodshare.com or download our free app from Google Play or the App Store.

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, homelessness, or fires and who often enter foster care or crisis shelters with nothing of their own.

WHAT WE NEED: Help us give a new

beginning to children in crisis! Donate new items for children of all ages, make a No-Sew Blanket, or contribute funding to help us ship Bags to waiting children.

WHAT WE DO: The Foundation at Hearst Castle supports the conservation of Hearst Castle and offers education programs for underserved youth—to enhance the appreciation of the art and architecture of this world-class museum, ultimately enriching the visitor experience and inspiring future generations. WHAT WE NEED: Please support our virtual STEAM Program at the Castle. Donate or join today!

ONE805 one805.org

WHAT WE DO: One805 supports local public safety AND first responders as ONE. Dedicated to increased efficiency and collaboration, we are forefront in local emergency preparedness and response. Through your donations, One805 supplies local first responder agencies with vital equipment and support services. WHAT WE NEED: We need your donations to secure the safety of our community. Wildfires and public safety budget cuts are unprecedented. Please join One805 as a member and donate to help us prepare and respond to local emergencies.

MAKE-A-WISH® TRI-COUNTIES

tri-counties.wish.org WHAT WE DO: Make-A-Wish grants life-changing Wishes to children battling critical medical conditions in our community. In 2020 children wished for playhouses, gardens, room makeovers, adaptable swings, and shopping sprees. You can help grant Wishes that provide hope for today and even for the future. WHAT WE NEED: We rely on the community to support at-risk children who need the power of a wish. To donate, volunteer, and make a difference in the life of a child contact us today at 805-676-9474.

PATH

SANTA BARBARA

pathsantabarbara.org WHAT WE DO: PATH is the largest

nonprofit organization working to end homelessness for individuals, families, and communities in California. In Santa Barbara, we do this by helping homeless individuals access the services they need to improve their health, increase their income, and transition into stable housing.

WHAT WE NEED: Your support to help our neighbors Make It Home! In the past five years, we’ve helped nearly 500 people move into permanent homes! To donate or volunteer, contact JB at johnb@epath.org.

GIVING COUNTS SANTA BARBARA FOUNDATION sbfoundation.org

WHAT WE DO: As Santa Barbara

County’s community foundation since 1928, our goal continues to be to enhance the lives of the people who call this county home. We mobilize our resources—our people, our knowledge, and our desire for positive change—to address our county’s most pressing needs.

WHAT WE NEED: Give to the COVID-19 Joint Response Effort to support individuals and families that are adversely affected by COVID-19 in our county, as well as the nonprofits who serve them.

SHELTERBOX USA shelterboxusa.org

WHAT WE DO: More than 104 million people are displaced by disaster or conflict. 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. We remain committed to providing vulnerable families with emergency shelter during the COVID-19 pandemic. WHAT WE NEED: Donate to bring shelter and life-saving supplies to vulnerable families devastated by disaster or conflict who are now facing the added threat of COVID-19.

SANTA BARBARA ZOO sbzoo.org

WHAT WE DO: Dedicated to the

preservation, conservation, and enhancement of the natural world and its living treasures, the Zoo connects people with animals and the wonders of nature, instilling a sense of awe and a dedication to action.

WHAT WE NEED: Emergency Operations Fund support! Due to COVID-19, the Zoo’s closure and limited reopening capacity greatly impacted this year’s budget. Your gift allows zookeepers to continue taking excellent care of all the animals during these trying times. Donate here: sbzoo.org/support.

SEEAG

STUDENTS FOR ECO-EDUCATION AND AGRICULTURE

seeag.org

WHAT WE DO: Founded in 2008,

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 supports Santa Barbara City College and its students as they prepare for careers, transfer to four-year universities, and pursue lifelong learning goals. Awarding more than $5 million annually, the SBCC Foundation provides the “margin of excellence” that makes SBCC #1. Gifts support student success programs, scholarships, emergency grants, and the SBCC Promise. WHAT WE NEED: Generous gifts to support our community’s college and its students through this particularly challenging time.

TOARTS toarts.org

WHAT WE DO: TOArts is the nonprofit fundraising and presenting partner of the Bank of America Performing Arts Center at the Thousand Oaks Civic Arts Plaza. Its mission is to enrich lives and strengthen the fabric of the community through arts education and the presentation and support of visual and performing arts at the Bank of America Performing Arts Center and beyond. In 2020, TOArts introduced AccessArts; a grant-driven initiative for the much-needed financial support of high-quality, equitable, and sequential arts education in Ventura County elementary schools. WHAT WE NEED: Community support.

It’s appropriate that this hidden gem is set in a charming renovated house, since owner Hector Gomez has been making customers feel at home for the past 20 years. Gracious service and impeccably executed dishes keep loyal followers coming back for lunch and dinner. For the evening meal, chef Salome Cervantes offers classic dishes with global influences, such as Tellicherry peppercorn–encrusted Choice Beef Filet Mignon and Slow Roasted Boar Shank in a rich demi-glace. Fresh locally sourced fish, pastas, and salads round out the menu along with housemade desserts including crème brûlée. Lunchtime offerings include soups, pastas, and salads like Zack’s Tostada, which comes with a choice of grilled shrimp, chicken, or vegetables. The wine list highlights local bottlings.

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

The luxe Belmond El Encanto hotel perches atop its seven-acre hilltop property with sweeping city and ocean views. Settle in on the spacious terrace or in the elegant dining room and linger over artfully presented California coastal cuisine crafted by executive chef Johan Denizot. Local ingredients shine, including herbs from the chef’s garden and cheese made from the milk of Ellie, the resort’s cow. The seasonal menu features appetizers such as halibut sashimi and mains like king crab leg in lobster-chili broth and classic New York steak with a choice of sides. The wine list includes Santa Barbara County gems and globetrotting labels. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea (reservations highly recommended) is served Monday through Saturday. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.

CA’ DARIO 37 E. Victoria St. Santa Barbara and 38 W. Victoria St. Santa Barbara and 1187 Coast Village Road Montecito and 250 Storke Road, Unit B Goleta 805-884-9419 cadariorestaurants.com Italian; Entrées $11–$30

The flagship of Dario Furlati’s growing restaurant empire sits at the corner of Victoria and Anacapa streets somewhat off the Santa Barbara tourist path but decidedly worth the walk. House-made pastas here come with Bolognese or tomatoes, olives, and capers or smoked salmon, peas, tomatoes, and cream. Terra-cotta-baked chicken, roasted quails with porcini ragout sauce, and fish-of-the-day specials are also available. For faster fare, check out Ca’ Dario Pizzeria Veloce, found inside the Santa Barbara Public Market. People of Goleta, take note: Ca’ Dario Cucina Italiana serves lunch and dinner in a Storke Plaza space decorated with dark woods and white tablecloths. A recently opened Montecito location also serves lunch and dinner.

CAFÉ ZACK 1095 E. Thompson Blvd. Ventura, 805-643-9445 cafezack.com Global; Entrées $20–$34

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-tobar cocktail menu and a wine list that includes several otherwise impossible-to-get bottles.

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

Romantic With the cozy upscale ambience of an oldfashioned 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, tiptop 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

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. COVID-19 restrictions affecting dining options are subject to change, but local restaurants need your support whenever possible.

NOVEMBER 2020 / 805LIVING.COM

Where to Eat Now 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.

Just launched by the team that helms Barbareño and Cubaneo restaurants, Barb’s Pies (barbspiessb.com) in Santa Barbara offers extra-large oval pizzas with sourdough crusts made from 48 hour–fermented dough. Keeping it local, the new business procures its produce, charcuterie, cheeses, and flour from local artisans and farmers. Fridays to Sundays, order online only from 4 p.m. to 10 p.m. for pick up and delivery. On Mondays and Tuesdays, get pies by the slice or whole at Venus in Furs (venusinfurswine.com) bar and bottle shop on East Cota Street. LA DOLCE VITA 1901 740 S. B St. Oxnard, 805-486-6878 ladolcevita1901.com Mediterranean; Entrées $11–Market Price for Steaks and Seafood Romantic, Great Views, Live Music

From the pergola-covered patio of this pretty Colonial Revival house, diners can often see docents in Victorian-era costumes giving tours of Oxnard’s Heritage Square. Dining rooms inside the historic former home offer bird’s-eye views of the grounds through diamond-pane windows. The eclectic menu by co-owner and executive chef Michelle Kenney includes grilled onion chowder, lemon-pistachio pasta, and portobello Florentine, the latter topped with sautéed spinach, pancetta, Gruyère, and capellini. Afternoon teas and hands-on cooking classes are available. Named for the year in which the house was built, the 1901 Speakeasy Lounge in the basement specializes in live music and Prohibitionthemed cocktails.

NOVEMBER 2020 / 805LIVING.COM

NEW LES PETITES CANAILLES 1215 Spring St. Paso Robles, 805-296-3754 lpcrestaurant.com French; Entrées $17–$40

Offering a taste of Paris in Paso without the pretense, this buzzing French farm-to-table bistro focuses on sophisticated, modern cuisine in a casual, comfortable setting. Julien Asseo, chef and co-owner with his wife, Courtney, received his culinary education in France and honed his skills at Michelin-starred eateries Restaurant Guy Savoy and Joël Robuchon in Las Vegas and La Fontaine de Mars in France. Following dishes like steak tartare, escargot in puff pastry, steak frites, dayboat scallops, beef cheek Bourguignon, and Le Burger, it’s easy to say oui to crème brûlée or profiteroles for a very French ending.

UPDATE 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. The restaurant is open daily for dinner and Mondays through Fridays for lunch.

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 and dinner. Dinner entrées include old favorites like classic prime steaks and housemade 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.

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 Pamela Ganci’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 familyfriendly 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.

NEW OKU 29 E. Cabrillo Blvd. Santa Barbara, 805-690-1650 okusantabarbara.com Asian Fusion; Entrées $16–$38

This sleek, contemporary Asian spot across from the beach boasts spectacular ocean and Stearns Wharf views and a lively atmosphere. The first-floor dining room is anchored by a cocktail bar on one side and sushi bar on the other, with an outdoor patio. Upstairs, a dining room with a cocktail bar opens to a roomy patio with an outdoor fireplace and sofas. Menu favorites include Wagyu steak, Miso Yuzu Black Cod, and Crispy Korean Cauliflower. Sip craft cocktails, local draft beer, sake, or a selection from the well-curated wine list spotlighting Santa Barbara County wineries. The restaurant is open daily for lunch, dinner, and happy hour.

PACIFIC BY NORU 394 E. Main St., 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.

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

Los Alamos’s beloved Bob’s Well Bread Bakery has opened a second location 14 miles south of the flagship store in Ballard. Bob’s Well Bread at the Ballard Store (bobswellbread.com) offers Bob Oswaks’ handmade bakery goods, all-day breakfast, lunch, and privatelabel Well Bread Wines created by winemaker Doug Margerum of Buellton-based Margerum Wine Co. The new café, located in a carefully restored historic building, offers patio seating and is open Thursdays through Mondays from 8 a.m. to 4 p.m.; the kitchen closes at 3 p.m.

Now is a great time to get the kitchen of your dreams! Discover your amazing kitchen with our photo-realistic design process. Kitchen Places is locally owned, family operated, and has been

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 barrelaged 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 freeflowing Laurent-Perrier Brut Champagne.

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NEW TEXAS DE BRAZIL 2770 Seaglass Way, Space 5120 Oxnard, 805-307-7400 texasdebrazil.com Steakhouse; Salad Buffet $30, Meat Plate $50 This lively eatery in The Collection at RiverPark is the fourth California location for the upscale international Brazilian-American steakhouse brand known for its high-quality meats and warm Texas-style hospitality. Meats are cooked in the churrasco tradition over an open flame with natural wood charcoal. There’s also a 50-item hot and cold salad, soup, and bread serving station. Sip wine from South America and California or craft cocktails, like the traditional caipirinha. The restaurant is open for dinner Wednesday through Sunday and offers takeout and delivery.

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.

Open daily 11 a.m. – 5 p.m.

818-706-8366 | 28879 Agoura Road | Agoura Hills, CA 91301 agouraantiquemart.com NOVEMBER 2020 / 805LIVING.COM

Where to Eat Now 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 basilcashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s woodburning 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 passthrough, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

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

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

Azu Restaurant & Bar (azuojai.com) in Ojai is turning out meals designed for families of six to eight. Choose from appetizers, salads, and sides as well as main dishes, like tamarindglazed salmon, butternut squash ravioli, vegan paella, and enchilada casserole. To-go beers, cocktails, and California or Spanish wines are the perfect accompaniments for adults. Order family meals from the to-go menu 12 hours ahead to enjoy free delivery to locations within five miles of the restaurant. Check the online menu for special Thanksgiving offerings. 98

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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.

YOICHI’S 230 E. Victoria St. Santa Barbara, 805-962-6627 yoichis.com Japanese; Kaiseki $80 and $125

Chef Yoichi Kawabata and his wife Mogi preside over this rare gem of a restaurant in downtown Santa Barbara that received a The Plate designation in the inaugural Michelin Guide California in 2019. No surprise there, as chef Yoichi’s culinary background includes a stint at Nobu Tokyo. Traditional five- and seven-course kaiseki menus exhibit Kawabata’s skill and artistry. Choose from a carefully curated list of sakes, wines, and beers that complement the cuisine.

ZIN BISTRO AMERICANA 32131 Lindero Canyon Road, 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. 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.

NEW BASTA 28863 Agoura Road Agoura Hills, 818-865-2019 bastaagoura.com Italian; Entrées $16–$55, Pastas $16–$21

Located in Whizin Market Square, Basta is the real Italian deal, serving authentic scratch-made dishes, including pasta and wood-fired pizzas for lunch and dinner. Helmed by Florence-native chef Saverio Posarelli and wife Devon Wolf, the bustling eatery features a menu of tradition-rich dishes that reflect Posarelli’s Tuscan roots, such as the Tagliatelli With Wild Mushrooms and Black Truffle Sauce, as well as grilled steaks and fresh fish. Other standouts include the Wagyu Beef Burger, Grilled Spanish Octopus Salad, and Basta’s take on ramen, Tagliolini in Brodo.

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 St. Santa Barbara, 805-560-6845 bibijisb.com Indian, $10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person

A short stroll from Stearns Wharf and the beaches along the Santa Barbara waterfront, Bibi Ji presents an approachable and modern twist on traditional Indian cuisine. The spacious restaurant, designed with a vibrant, eclectic decor, also has a private back patio for dining while taking in the fresh ocean air. Owners Alejandro Medina and James Beard Award–winning sommelier Rajat Parr offer a menu that highlights an abundance of local seafood, traditional coconut curries, a bounty of fresh regional produce cooked in Indian spices, a Chef’s Tasting menu, and an extensive list of natural wines. The critically acclaimed restaurant was included in The New York Times’ “52 Places to Go in 2019.”

UPDATE BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 and Bob’s Well Bread Bakery at the Ballard Store 2449 Baseline Ave., Ste. 101 Ballard, 805-691-9549 bobswellbread.com European; Pastries and Breads $1.50–$20, Entrées $7–$13

Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust breads follow soon after. Special daily breads include gluten-free Centennial Loaf and pain aux lardons (Saturdays and Sundays). 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. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

Burnin’ Mouth Nashville Hot Chicken is coming soon to The Annex Food Hall at The Collection at RiverPark (thecollectionrp.com/ the_annex) in Oxnard. Expect a fresh take on the classic Nashvillestyle hot chicken sandwich with a sprinkling of flavors from around the world—and don’t hold the pickles. Plenty of outdoor seating is available in The Annex’s common area.

DECKER KITCHEN 4661 Lakeview Canyon Road Westlake Village, 818-735-9577 deckerkitchen.com American; Entrées $16–$42

Known for its upscale food and unpretentious neighborhood-hangout feel, Decker Kitchen is the creation of chef-owner Graham Harris, who keeps the menu fresh and creative. Menu highlights include Harris’ naturally leavened sourdough bread, fresh-from-the-oven pizzas, starters such as Feta Mousse Toast with heirloom tomato, and entrées including barbecued pork ribs and seared rib-eye steak. Sip a craft cocktail or smalllot wine and nosh small bites on the patio Thursdays through Saturdays until midnight. Takeout is available.

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.

NEW FLOR DE MAIZ 29 E. Cabrillo Blvd. Santa Barbara, 805-869-6559 flordemaizsb.com Mexican; Entrées $14–$28

DON’T MISS OUR UPCOMING DECEMBER HOLIDAY ISSUE & ANNUAL GIFT GUIDE.

Restaurateur Carlos Luna and the team behind the Los Agaves restaurants and Santa Barbara’s Santo Mezcal delivers Oaxacan cuisine to the Santa Barbara waterfront at this rustic yet refined eatery. Lunch, dinner, and happy hour seating with ocean views is available inside or outside on two patios, one of which features a firepit. The menu is a combination of dishes that showcase traditional moles (grilled mahi-mahi with mole verde, for example) and contemporary Mexican plates. Innovative cocktails complement the food and are also perfect for sipping after dinner on the patio.

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

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

REPRESENTATIVE OR CALL 805-444-1228.

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Where to Eat Now 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.

the Next Level BLT and a beef-tongue pastrami Reuben. Clipboard specials often feature a must-have oysteruni-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-andgo 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.

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

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

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 grab-and-go options for impromptu picnics.

Open Thursdays through Sundays, the new Rocks & Drams (rocksanddrams.com) wine bar brings the low-ABV cocktail trend to Ventura. Tipple from a menu of creative craft drinks, wine, beer, and champagne on the patio in the Main Street Moves outdoor promenade (open to pedestrian and cyclist traffic only for the duration of the pandemic). Small bites are available from a local taco truck and neighboring eateries, including Masa Sushi and Peirano’s Market & Delicatessen. Stay tuned for a Rocks & Drams in-house kitchen. 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, house-cured 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

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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.

NEW LITTLE DOM’S SEAFOOD 686 Linden Ave. Carpinteria, 805-749-7400 ldseafood.com Seafood, Italian; Entrées $23–$28; Pizza $14–$19

Open for dinner, Little Dom’s is the latest culinary venture from Los Angeles restaurateur Warner Ebbink and executive chef Brandon Boudet. Leather booths, a restored wooden bar, and a raw bar create a comfortable oldschool ambience. The seafood-forward menu focuses on local fish and includes pizzas from the wood-burning oven, handmade pastas, and Italian classics like chicken Parmesan. Guests get things started with appetizers like chilled, Creole-style, boiled shrimp and Santa Barbara live uni, and sip local wines, craft beers, and classic cocktails.

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.

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 wood-fired pizza oven, housemade 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.

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 jewel-box showcase for carefully executed dishes. Thinly sliced pieces of raw fish are accented with simple but excellent olio e limone (olive oil and lemon) and sometimes a bit more: Try the Atlantic Bluefin tuna belly with ginger vinaigrette and wasabi shoots for a meaningful experience. Selected appetizers, beers, cocktails, proseccos, and wines by the glass are half-price during happy hour service available Sundays through Thursdays from 5 p.m. to 7 p.m.

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 world-class golf course. The restaurant also hosts winemaker dinners.

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

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

UPDATE PICO AT THE LOS ALAMOS GENERAL STORE 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com New American; Shared Plates & Entrées $9–$46 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. The outstanding chef-driven, locally sourced dinner menu from executive chef John Wayne Formica changes frequently but offers dishes like local crudo, grilled octopus, house-made pastas, smoked pork chop, and dry-aged rib-eye steak. Charcuterie and cheese platters are a mainstay. Pair the fare with a signature cocktail, beer, or wine from the well-curated list spotlighting small-scale vintners, which earned Pico “Top 100 Wine Restaurant” recognition from Wine Enthusiast Magazine. 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.

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.

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-totable bona fides. A new dessert bar served in the front bar and lounge area offers a selection of treats crafted both in-house and by local purveyors. Try Darusman’s spin on s’mores.

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

Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s in Santa Barbara—and it shows. The walls are

Operating partners of M. Special Brewing Company Chris Miller and Joshua Ellis have expanded the reach of its popular Goleta location with a new outpost. The State Street Taproom and M Kitchen (mspecialbrewco.com) serves the lagers and ales the brewing company is known for alongside elevated, suds-friendly grub from its full-time, walk-up restaurant, helmed by Chris Chiarappa, a co-owner of Mesa Burger restaurants in Santa Barbara and Goleta. Try some of his jalapeñostudded corn fritters and a customized burger or crispy chicken sandwich. A State Street parklet and large back patio offer lots of outdoor seating.

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

Good Eats

Not too fancy, not too expensive, and a good experience all around. 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 four-layer 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.

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. NOVEMBER 2020 / 805LIVING.COM

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Where to Eat Now 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 calamari, prosciutto, and burrata, along with house-made 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.

UPDATE FINNEY’S CRAFTHOUSE 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 and 857 Monterey St. San Luis Obispo, 805-439-2556 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 variations in decor between locations (look for the skee-ball machine and photo booth in San Luis Obispo), the menu remains the same. Shareable appetizers include gluten-free buffalo cauliflower tossed in yuzu sauce and chicken-and waffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun (options include gluten-free buns and plant-based Impossible Burger patties). Crispy tacos, salads, and flatbread pizzas are also available. Seating is first-come, first-served at the copper bar.

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

Thursdays through Sundays from 4 p.m. to midnight, the new lounge at the Vinland Hotel & Lounge (vinlandhotelandlounge.com) in Solvang offers dinner and latenight bites and libations. The menu of shareable and small plates and sandwiches features fresh Californian fare with Danish flair. Don’t miss signature dishes like the Danish Chicken Sausage Sliders, Viking Meatballs, and Wild Mushroom Ragu. Pair them with Central Coast wines, craft beer, and innovative cocktails. 102

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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 1209 Coast Village Road Santa Barbara, 805-565-0642 and 7010 Market Place Drive Goleta, 805-869-2247 mesaburger.com Burgers; Entrées $10–$14

A laid-back beach vibe prevails at the original location in Santa Barbara’s Mesa neighborhood and at the newer Goleta and Coast Village Road outposts. 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 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. All locations are open daily for lunch and dinner.

NEW NOEMI PIZZA ROMANA 3534 State St. Santa Barbara, 805-869-2119 noemipizza.com Pizzas $14–$27; Calzone and Panini $9–$13

This neighborhood pizzeria stands out for its Romanstyle pies served in traditional square pieces. A 96hour dough-fermentation process is used to produce the distinctive crust, which patrons can enjoy in whole pizzas, by the slice, or take-and-bake options. After choosing meats, vegetables, and cheeses, diners further customize pies with drizzles like Calabrian chili honey or garlic white sauce. Calzone, panini, and salads round out the menu, and local craft beers and Italian wines are available to drink. Seating is offered indoors and on the outdoor patio.

NEW SAGE PLANT BASED BISTRO & BREWERY 5046 Cornell Road Agoura Hills, 818-707-0300 sageveganbistro.com Plant-based; Entrées $16–$19

This plant-based bistro in the Whizin Market Square is the fourth location for Sage, which has additional restaurants in Los Angeles, Culver City, and Pasadena. Vegans and non-vegans adore the creative cuisine, which includes hits like Buffalo Cauliflower Pizza and Bowl of Soul—roasted sweet potato, black beans, quinoa, grilled corn, and a gluten-free macaroni-and-cheese ball. Pair dishes with house-made kombucha, a cocktail, or beer from the Echo Park location’s brewery. Open for breakfast, lunch, and dinner daily, the restaurant also offers takeout and delivery.

SOCIAL MONK ASIAN KITCHEN 4000 E. 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 and 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.

NEW THE THIRD DEGREE 1803 Spring St., #6 Paso Robles, 805-238-3929 thirddegreegrill.com American; Burgers, Sandwiches, Salads $13–$16 Kid-Friendly

Owner Jody Storsteen developed a loyal following during her 17 years running Berry Hill Bistro in Paso Robles. Now she’s back with a fresh take on American comfort food made from local ingredients. This counter-service eatery joins a variety of family-owned food purveyors and retail establishments inside the Paso Market Walk. Menu hits include made-toorder gourmet burgers and signature cold and hot sandwiches—such as the Turkey Ortega, made with house-roasted turkey—as well as scratch-made soups, fresh salads, and rotisserie chicken dishes. Seating is provided inside the Paso Market Walk and in the tree-shaded outdoor courtyard.

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

It’s island time: Eleven Twenty Two Cocktail Lounge & Speakeasy (eleven-twentytwo.com) in Paso Robles introduces its TikEasy outdoor tiki experience, featuring tropical and signature cocktails, draft beers, and Polynesian-inspired bites, like coconut shrimp, pot stickers, and Hawaiian Spam Sliders. The tiki bar is open Wednesdays through Sundays. To be guided to an outdoor patio table, ring the bell on the Railroad Street door behind Pappy McGregor’s. Shhh…

and chips, oysters and chips, popcorn shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.

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

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 Silverlake Ramen. The craftbeer bar Bottle & Pint serves local brews and ciders on tap and by the bottle and can; wines are available by the glass. Fun artwork, inventive communal seating areas, and two retail shops add to the vibe.

BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394 bogies-bar.com Spanish-California; Small Plates & Entrées $4–$15 Great Views, Live Music Surrounded by greenery and water, this bar on the grounds of the Westlake Village Inn is a gorgeous place to get your groove on: Live music and/or club nights are scheduled nearly every night of the week. On the patio, wicker chaise lounges are arranged in semi-private groupings around fire pits and a bar counter looks onto the dance floor through roll-up doors. Inside, bronze curtains and silver wall sconces shimmer in the mood-setting darkness. (Some areas are available by reservation.) It all adds up to a great backdrop for a menu that includes happy hour specials like $3 draft beers, $5 glasses of wine, and dinner-and-drink duos ($10 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.

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.

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 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.

RELM WINE & BEER BISTRO 2390 Las Posas Road, Suite H Camarillo, 805-991-7356 relmcamarillo.com Global; Entrées $14–$25 Great Patio; Live Music

This relaxed bistro in Camarillo Village Square has a wood- and leather-accented interior that opens to a large patio offering seating around a fire table. The patio is open Tuesdays through Saturdays from 4 p.m. to 9 p.m., and well-behaved pups are welcome. A seasonal menu includes salads, sandwiches, flatbreads (try the one topped with prosciutto, lemon ricotta, and arugula), small bites, large plates, and desserts. Enjoy entrées, such as vegan pesto zucchini spirals and chimichurritopped flatiron steak with a glass of wine from the international list or a local craft beer. The restaurant is open Tuesdays through Saturdays, and Happy hour with a special menu and discounted wines and beers is offered from 4 p.m. to 6 p.m. Listen to live music on Fridays and Saturdays.

TABU SHABU 2920 E. Thousand Oaks Blvd., Unit A Thousand Oaks, 805-371-8228 tabushabu.com Asian; Entrées $14–$24

At this Japanese-style hot-pot spot, diners cook their choice of thinly sliced meats, seafood, or fresh vegetables in hot broth and enjoy it with rice or noodles and house-made sauces. The casual eatery is open for lunch and dinner daily and offers takeout. Vegetarian, gluten-free, and paleo options are available.

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. 

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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P.S. Sketchpad By Greg Clarke

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CREATE MORE POSSIBILITIES

Get up to $1,700

rebate with purchase of select KitchenAid brand appliances*. Valid until Dec. 31, 2020 *One model per appliance type. Applicable to qualifying packages only. See store for details.

Agoura Hills Agoura Hills 30621 Canwood St. 30621 Canwood St. 818.991.8846 818.991.8846

Moorpark Moorpark 14349 White Sage Rd. 14349 White Sage Rd. 805.222.1380 805.222.1380

Santa Barbara Santa Barbara 3920 State St. 3920 State St. 805.898.9883 805.898.9883

Oxnard Oxnard 887 Ventura Blvd. 887 Ventura Blvd. 805.278.0388 805.278.0388

www.wdcappliances.com www.wdcappliances.com

Torrance Torrance 20901 Hawthorne Blvd. 20901 Hawthorne Blvd. 310.802.6380 310.802.6380