805 Living November 2021 by 805 Living

NOV E M BE R 202 1

We would like to use this issue to send a very special

thank you

to all our

employees who work incredibly hard at making what we do possible. We recognize that without them we wouldn’t be able to grow not only as a company but as people. We have learned that our journey throughout the last couple of years has had many ups and downs and we are eternally grateful to have traveled this road together.

Scott and I would like to mention a very special individual who is retiring this year and will be enjoying a future with his wife, children, and grandchildren. John has worked in sales for over 20 years and has been an integral part of Ramsey Asphalt’s growth.

John,

— S C O T T ,

L I S A

I S A B E L L A

R A M S E YA S P H A LT. C O M

TThe heOO kkssGGroup roup

WEALTH WEALTH MANAGEMENT MANAGEMENT for forHigh-Net-Worth High-Net-WorthFamilies Families

—— Forbes ForbesBest-In-State Best-In-StateWealth WealthAdvisors Advisors2021 2021 Seth SethHaye Haye —— Barron’s Barron’sTop Top1,200 1,200Financial FinancialAdvisors: Advisors:State-by-State State-by-State2021 2021 Seth SethHaye Haye

FRONT, FRONT, LEFT: LEFT: Duncan Duncan Hizzey: Hizzey: Financial Financial Advisor; Advisor; Seth Seth Haye: Haye: Managing Managing Director-Wealth Director-Wealth Management, Management, Financial Financial Advisor; Advisor; Katie Katie Arnold: Arnold: Financial Financial Advisor; Advisor; BACK, BACK, LEFT: LEFT: Sharon Sharon Stepenosky: Stepenosky: Registered Registered Associate; Associate; Stephanie Stephanie Hartmire: Hartmire: Wealth Wealth Management Management Associate; Associate; Elisa Elisa Decker: Decker: Group Group Director; Director; Clint Clint Spivey: Spivey: Consulting Consulting Group Group Analyst; Analyst; Jessica Jessica Hudson: Hudson: Client Client Service Service Associate Associate

805-494-0215 805-494-0215 100 100N.N.Westlake WestlakeBlvd., Blvd.,Suite Suite200, 200,Westlake WestlakeVillage, Village,CA CA91362 91362 Source: Source: Forbes.com Forbes.com (February, (February, 2021). 2021). Forbes Forbes Best-in-State Best-in-State Wealth Wealth Advisors Advisors ranking ranking waswas developed developed by SHOOK by SHOOK Research Research andand is based is based on on in-person, in-person, virtual virtual andand telephone telephone duedue diligence diligence meetings meetings to evaluate to evaluate each each advisor advisor qualitatively, qualitatively, a major a major component component of aofranking a ranking algorithm algorithm thatthat includes: includes: client client retention, retention, industry industry experience, experience, review review of compliance of compliance records, records, firmfirm nominations; nominations; andand quantitative quantitative criteria, criteria, including: including: assets assets under under management management andand revenue revenue generated generated for for their their firms. firms. Investment Investment performance performance is not is not a criterion a criterion because because client client objectives objectives andand riskrisk tolerances tolerances vary, vary, andand advisors advisors rarely rarely have have audited audited performance performance reports. reports. Rankings Rankings areare based based on on thethe opinions opinions of SHOOK of SHOOK Research, Research, LLCLLC andand areare notnot indicative indicative of future of future performance performance or representative or representative of any of any oneone client’s client’s experience. experience. Neither Neither Morgan Morgan Stanley Stanley Smith Smith Barney Barney LLCLLC nornor its its Financial Financial Advisors Advisors or Private or Private Wealth Wealth Advisors Advisors paypay a fee a fee to Forbes to Forbes or SHOOK or SHOOK Research Research in exchange in exchange for for thethe ranking. ranking. ForFor more more information, information, seesee www.SHOOKresearch.com. www.SHOOKresearch.com. Source: Source: Barrons.com Barrons.com (March (March 2021). 2021). TopTop 1,200 1,200 Financial Financial Advisors: Advisors: State-by-State State-by-State as identified as identified by Barron’s by Barron’s magazine, magazine, using using quantitative quantitative andand qualitative qualitative criteria criteria andand selected selected from from a pool a pool of over of over 4,000 4,000 nominations. nominations. Advisors Advisors in the in the TopTop 1,200 1,200 Financial Financial Advisors Advisors list list have have a minimum a minimum of seven of seven years years of financial of financial services services experience. experience. Qualitative Qualitative factors factors include, include, butbut areare notnot limited limited to, to, compliance compliance record record andand philanthropic philanthropic work. work. Investment Investment performance performance is not is not a criterion. a criterion. TheThe rating rating maymay notnot be be representative representative of any of any oneone client’s client’s experience experience andand is is notnot indicative indicative of the of the financial financial advisor’s advisor’s future future performance. performance. Neither Neither Morgan Morgan Stanley Stanley Smith Smith Barney Barney LLCLLC nornor its its Financial Financial Advisors Advisors or Private or Private Wealth Wealth Advisors Advisors pays pays a fee a fee to Barron’s to Barron’s in exchange in exchange for for thethe rating. rating. Barron’s Barron’s is aisregistered a registered trademark trademark of Dow of Dow Jones Jones & Company, & Company, L.P.L.P. All All rights rights reserved. reserved. Morgan Morgan Stanley Stanley Smith Smith Barney Barney LLC. LLC. Member Member SIPC. SIPC. CRCCRC 3950386 3950386 10/21 10/21

A SEASON TO SHARE

5 reasons to explore Yosemite this winter Winter in the Yosemite region is something to behold. You can journey through frozen landscapes in Yosemite Valley, hike waterfall trails and admire the world’s largest trees at the Mariposa Grove of Giant Sequoias. It’s easy to experience this when you stay at Tenaya Lodge, which is just two miles from Yosemite National Park. With so much to do, where do you begin? Here are 5 things you should experience in Yosemite this winter that would give anyone a warm feeling.

1 2 3 4 5

Bundle up and go on a brisk snowshoe hike through the Sierra wilderness.

Lace up your skates and hit the ice on Tenaya’s own outdoor ice rink.

Embrace the beauty of winter in Yosemite Valley on a Tenaya Lodge guided tour.

Hit up Yosemite Ski & Snowboard Area for some thrilling winter action.

Go sledding with the kids on Tenaya’s onproperty sledding hill – how long has it been?

Make this winter your best yet. Plan your Yosemite getaway now at TenayaLodge.com

Contents NOVEMBER 2021 • GIVE THANKS, GIVE BACK

Features 70

BEST FRIENDS FOREVER

The connections between dogs and people in the 805 area benefit both sides of that equation, thanks to some amazing nonprofits, individuals, and animals.

A HAPPY BRITS-GIVING

Two transplants from across the pond celebrate Thanksgiving in the 805 one delicious dish at a time. By Jaime Lewis Photographs by Gar y Moss

GARY MOSS

By Joan Tapper Photographs by Gar y Moss

NOVEMBER 2021 / 805LIVING.COM

A student of Joyful Paws Dog Training in Ventura County, Labrador retriever Roger is ready to help humankind. Turn to page 70 for more about dogs with jobs.

Luxury Living

Bespoke furnishings customized for you.

TSG Interior Design loves the creative process, collaborating with clients and coordinating

The Sofa Guy and its TSG interior design team design and build custom furniture (pictured above) and source unique pieces including lighting, rugs, and accessories to deliver the ultimate living spaces.

many of the little details one never thought existed. We believe the “sofa” is the heart of a room, and we put our heart into everything we do. Make an appointment to visit us soon. We’ll keep the candy bowl full.

“Start with a Sofa ...end with a room”

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

Contents

NOVEMBER 2021 • GIVE THANKS, GIVE BACK

44 35 46

Pulse 35 Tracking the Beat of the 805

By Nancy Ransohoff, Erin Rottman, and Victoria Woodard Harvey

Finds 41 Tray Chic

Platters are shaping up in styles to serve every occasion. By Jennie Nunn

44 STYLE: Warming Pattern Fair Isle–inspired knitwear is hot this season.

Special:

The 805 Living’s Dishing It Out for Charity Challenge 57 Feeding Philanthropy

Local restaurants offer tasty ways to support worthy causes.

By Lisa McKinnon Produced by Carmen Juarez-Leiva

Toast your style in the dining room with a sideboard that has a personality all its own. By Frances Ryan

46 TRAVEL: Snow & Slopes or Sun & Waves

Good Deeds 68 Sherwood Cares

By Erin Rottman

Sequins & Sneakers

Insider 50 Events In & Around

Taste 84 FOOD: Take the Cake

By Heidi Dvorak

Santa Ynez Valley food writer Rebecca Firth shares some of her favorite baked desserts in a new cookbook. By Nancy Ransohoff

NOVEMBER 2021 / 805LIVING.COM

Blends for the Feast Complexity is key when pairing red wines with seasonal dishes. By Matt Kettmann

90 DINING OUT:

What’s new on the local restaurant scene.

By Nancy Ransohoff

Upgrades 65 Buffet Beautiful

By Frances Ryan

the 805

88 WINE: Bordeaux

95 Where to Eat Now P.S. Sketchpad 104 Pets Giving Back By Greg Clarke

In Every Issue

20 Editor’s Note 24 Masthead 28 Behind the Scenes

Visit Us Online! 805living.com Instagram, Facebook, Twitter, Pinterest, Spotify, Apple, Google, and YouTube keyword: 805Living Check out our website for the free digital version of 805 Living (smartphone- and tablet-compatible, it’s also on issuu.com). Tune in to our free Spotify playlists (keyword: 805 Living) and 805 Living Eats podcasts available on Apple, Google, and Spotify (keyword: 805 Living Eats). 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.

On the Cover Sweet Potato Pie With Marshmallow caps off a sextet of refreshing twists on traditional Thanksgiving dishes from British expats and culinary professionals Pascale Beale and Sandra Adu Zelli. See page 76 for their creative recipes. Photograph by Gary Moss

46: RYAN SHEETS STUDIO/COURTESY OF THE CLOUDVEIL; 35: BLUE GABOR PHOTOGRAPHY; 84: REBECCA FIRTH

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WWW.FINNEYSCRAFTHOUSE.COM Proud Supporter of Make-A-Wish Tri-Counties

FOR A FE

Thanksgiving T H U R S D AY, N O V E M B E R 2 5 , 2 0 2 1

C A RUSO’S Enjoy a four-course prix fixe menu composed of intriguing interpretations of traditional holiday fare, including seasonal ingredients harvested by local farmers. 3:00 p.m. to 9:00 p.m. $175 per adult | $75 per child (ages 4 to 12) Complimentary for children under 4

B AL LR O OM B RU NC H Indulge in a brunch buffet featuring holiday classics with a regional twist accompanied by festive activities for children. First Seating: Buffet available from 1:00 p.m. to 3:30 p.m.

Second Seating: Buffet available from 4:30 p.m. to 7:00 p.m.

$145 per adult | $65 per child (ages 4 to 12) Complimentary for children under 4 Prices exclude tax and gratuity.

For Reservations: Email Miramar.HolidayReservations@RosewoodHotels.com or call 805.303.6167 between 10:00 a.m. – 5:00 p.m. daily. ROSEWO ODMIRAMARBEACH.C OM

“Gratitude opens the door to the power, the wisdom, the creativity of the universe. You open the door through gratitude.” ~ Deepak Chopra

Wishing you, you, your family, family, and friends a truly wonderful Thanksgiving holiday. Team Sigi & Pam

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

Editor’s Note

Refreshing Thanksgiving NOW IN ITS SIXTH YEAR, 805 Living ’s Dishing It Out for Charity is truly one of our most fulfilling collaborations. It’s simple: Participating restaurants feature special dishes with proceeds going to charity. It’s successful: We’ve raised more than $82,000 in the first five years. And it’s growing: This year more restaurants than ever signed up, which is a testament to how the community is embracing the program. Running through December, this special event also includes the support of Montecito Bank & Trust, our sponsor for the past three years. I’d love to also give a special shout-out to Carmen Juarez-Leiva, our operations manager, who really pours her heart into producing Dishing It Out for Charity each year. And we couldn’t do it without you, our readers, who can take part by patronizing the restaurants and by spreading the word in any way you can. Get the details on page 57, and then visit 805living.com for even more information. Also, while you’re at 805living.com, look for the 805 Living Eats podcast, hosted by one of our long-time food writers Jaime Lewis. But before you tune into the latest episode, turn to page 76 and read Lewis’ “A Happy Brits-giving,” in which cookbook author and educator Pascale Beale and chef and pop-up bakery owner Sandra Adu Zelli, both natives of England now headquartered in Santa Barbara, share their innovative recipes for Thanksgiving. Then listen to Lewis’ podcast, with her guests Beale and Adu Zelli, and go deeper into the duo’s Brits-giving. I was at our photo shoot when Gary Moss was taking all the mouthwatering images that you’ll see in the story so I got to sample the dishes— which are as tasty as they look. And I think it’ll be refreshing to shake things up a little this Thanksgiving by serving some of these delicious dishes. A refreshing Thanksgiving: That is definitely what I wish for you all to experience during the country’s grand meal. And I hope the feeling lasts throughout the holidays.

Lynne Andujar Editor in Chief & Publisher

GARY MOSS

edit@805living.com

NOVEMBER 2021 / 805LIVING.COM

1881 E. Thousand Oaks Blvd. Thousand Oaks | 805.498.5588 | AldermanBusheInteriors.com

EDITOR IN CHIEF, PUBLISHER, & CEO

Work s t hat i n spi re w al l s

Lynne Andujar edit@805living.com CREATIVE DIRECTOR

EXECUTIVE EDITOR

DESIGNER

PHOTO EDITOR

Bernard Scharf

Kathy Tomlinson

Sophie Patenaude

Gary Moss

photo@805living.com

CONTRIBUTING EDITORS

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

CONTRIBUTING WRITERS

Victoria Woodard Harvey, Matt Kettmann, Jaime Lewis, Lisa McKinnon, Nancy Ransohoff, Joan Tapper

CONTRIBUTING ILLUSTRATOR

Greg Clarke

RESEARCH EDITOR

Tajinder Rehal

CONTRIBUTING PHOTOGRAPHER

Gary Moss

CONSULTING EDITOR

Anthony Head

ASSOCIATE PUBLISHER

Jennifer S. Vogelbach

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

Diane Dreyer

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

Amra Neal

Architects, attorneys, automotive, beauty, dining, education, entertainment, financial/banking, fitness, food and beverage, health, home builders, landscape, nonprofit organizations, senior living, travel amra@805living.com, 310-924-2631 ALL OTHER ADVERTISING QUERIES

jennifer@805living.com, 818-427-3496 ADVERTISING DESIGN & PRODUCTION

Sophie Patenaude, sophie@805living.com OPERATIONS MANAGER

Carmen Juarez-Leiva ACCOUNTING

Lori Kantor, lori@805living.com 805 Living is published 10 times a year and is a property of 3Digit Media, LLC. 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362 © 2021 3Digit Media, LLC. All rights reserved.

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

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

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

S A N TA B A R B A R A , C A 9 3 1 0 1 805 LIVING, NOVEMBER 2021

Excellence Through Experience Christy Bassiri is a third generation residential real estate professional working and residing in the Conejo Valley for nearly two decades. “Excellence through Experience” is nothing short of describing her knowledge and expertise. She prides herself on her strong, practiced negotiation skills, integrity and

discretion

for

her

exceptional

clientele.

Christy values her relationships, and represents each individual with the utmost attention and consideration. Christy serves clients in Los Angeles and Ventura County, specializing in Calabasas, Agoura Hills, Westlake Village, North Ranch, Sherwood and Santa Barbara.

818-620-4901

Christy4RealEstate@gmail.com DRE# 0 1 8 7 3 8 3 2

Sold

$1,510,000

4913 Bluebell Ave., Sherman Village

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$ 1 ,0 3 0 ,0 0 0

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Excellence Through Experience

4270 CORNELL ROAD - AGOURA HILLS, CA UNDE R CONTRACT , O V E R ASK I NG PR I CE

5 BED

4.5 BATH

$1,979,000

Exclusive gated Agoura Estate surrounded by an abundance of natural open space. This nearly 4,000-square-foot home invites you into a grand entry leading to a beautiful light and bright living room with new European French oak hardwood floors. New picture windows boasting scenic mountain views. Elegant dining room, kitchen with walk-in pantry, and enormous additional living area which opens to the spacious backyard. Breathtaking panoramic views can be enjoyed from a vast rooftop patio accessible from the secondary bedroom or exterior staircase. This exceptional property of more than 25,000 square feet contains two separate lots, making this a unique opportunity to expand for already zoned equestrian facilities or additional dwelling.

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Custom Built Lake Sherwood View Estate

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Contemporary Lakefront Hamiltair Estate

Behind the Scenes It’s always a good time for giving, but perhaps there is none better than the season of gratitude. Our featured contributors name their favorite local charities. Nancy Ransohoff “One that is dear to my heart is the Scholarship Foundation of Santa Barbara,” says contributing writer Nancy Ransohoff (Pulse, page 35; Taste/ Food, page 84; and Dining Out, page 90). “By awarding scholarships, the foundation invests in local students, changes lives, and has a lasting impact on our community.”

Tajinder Rehal

“When my three kids were babies, my husband and I bought toys and donated them in their names to Toys for Tots during the holiday season,” says research editor Tajinder Rehal. “Now they’re school-aged and pick out toys to donate to kids in need. It’s a small gesture, but hopefully it will help my kids learn how fortunate we are and the importance of giving back.”

“V.I.V.A. (Volunteers for Inter-Valley Animals) a no-kill, cage-free cat shelter in Lompoc, has the best donor newsletter I’ve ever seen,” says contributing writer Lisa McKinnon (“805 Living’s Dishing It Out for Charity Challenge,” page 57). It’s filled every month with heartwarming updates written by pet parents on how their newly adopted cats and kittens are settling in at their forever homes. I get all the feels reading their words and looking at the photos.”

RANSOHOFF: STEPHANIE BAKER PHOTOGRAPHY

Lisa McKinnon

ENGEL & VÖLKERS GIVES BACK A strong proponent of supporting the communities we serve.

+ KARA NELSON • 100 WOMEN WHO CARE

KELLI DUNKIN • NO TRASHY BEACHES

Making an impact as we join together to support the wonderful work of charities in our community through fundraising, exposure and awareness.

Unites passionate people and organizations working towards the same goal: clean beaches and clean water for all. Together, we can make waves... clean.

805.807.4305 • kara.nelson@evrealestate.com

805.206.7585 • kelli.dunkin@evrealestate.com

MICHELLE BUTLER • TOPANGA WOMEN’S CIRCLE

NICOLE & GARY • SHERWOOD CARES

Committed to making a difference to homeless families as they move into transitional housing by enhancing their lives at a crucial time, providing a sense of dignity and self-worth.

Our mission is to serve children and families in our community by supporting programs that address educational, medical, nutritional and safety needs.

310.770.7330 • michelle.butler@evrealestate.com

RON BARRON • LUCY PET FOUNDATION

805.795.1880 • nicole.vanparys@evrealestate.com

RYAN SHIMP • PAW WORKS

Dedicated to help stop pet overpopulation and has performed over 28,000 free spay and neuters in Southern California with our mobile spay and neuter vans.

The first nonprofit-run veterinary hospital in Ventura County. Established to provide quality, yet affordable care for the community and its animals.

805.300.3863 • ron.barron@evrealestate.com

818.314.8606 • ryan.shimp@evrealestate.com

E N G E L & VÖ L K E R S + S P E C I A L O LY M P I C S Engel & Völkers Americas is a proud champion of Special Olympics and committed to raising money year after year together to make a difference in the lives of Special Olympics athletes.

Westlake Village | Calabasas | Channel Islands 818.889.1602 westlakevillage.evrealestate.com calDRE 01910946 ©2021 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act.

Behind the Scenes Some of the experts who contributed to this issue share which local charitable organizations they hold dear. “Arts Outreach provides visual, literary, and musical arts to students both in and out of the classroom in the Santa Ynez and Los Alamos valleys.” —Rebecca Firth

(Taste/Food, page 84) author, founder Displaced Housewife Solvang displacedhousewife.com

“I love how C.A.R.E.4Paws provides resources that ensure animals stay healthy and in their homes.” —Isabelle Gullö

(“Best Friends Forever,” page 70) executive director, cofounder C.A.R.E.4Paws Santa Barbara County care4paws.org

“Organic Soup Kitchen in Santa Barbara inspires me! It provides extraordinary plant-based foods to cancer patients and others who are chronically ill.” —Pascale Beale

“Slow Food Ventura County [is] a great organization that builds community through supporting local food systems, such as farmer markets, and food education.” —Sandra Adu Zelli

(“A Happy Brits-giving,” page 76) chef, owner Gipsy Hill Bakery co-owner Two Baking Brits Santa Barbara gipsyhillbakery.com, twobakingbrits.com

ADU ZELLI: JEZAIRA KNIGHT

(“A Happy Brits-giving,” page 76) author and chef proprietor Pascale’s Kitchen co-owner Two Baking Brits Santa Barbara pascaleskitchen.com, twobakingbrits.com

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Patty Murphy country estates

Giving Thanks. I am grateful daily to be living in this unique and spectacular area, enjoying the fellowship of wonderful friends and family! Happy Thanksgiving! - Patty

Patty Murphy

Country Estates and Vineyards $100,000,000 in Closed Sales in 2020

www.pattymurphy.com patty@pattymurphy.com (805) 680-8571 pattymurphyestates

“La Cordoniz” $4,495,000 © 2021 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. All offerings are subject to errors, omissions, changes including price or withdrawal without notice. Patty Murphy DRE: 766586

Photos by John Collazos Locomotion Inc. Styling by Mary Goldenberg

FOR THE HOLIDAYS!

Pair your favorite holiday meal with an award-winning selection of Opolo wines. Order online or at either one of our locations!

Opolo Vineyards 7110 Vineyard Drive, Paso Robles, CA 93446 | 2801 Townsgate Road, Suite 123, Westlake Village, CA 91361 805.238.9593 | OPOLO.COM

Pulse

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

Cutter cookies masquerade as pumpkin and apple pies at Night Shift Cookie Co. in the San Luis Obispo Public Market.

CUSTOM COOKIE DESIGNS

GARY MOSS

Night Shift Cookie Co. (nightshiftcookieco.com) got its name from its origins: cottage baker Alexa

Smith would come home from her day job as a medical center revenue analysis coordinator and start baking. “I was turning down so many orders every week because there was only so much I could do without being a zombie from not sleeping,” Smith says. So, she pivoted and made cookies her full-time career with her new shop at the San Luis Obispo Public Market. “I have done the weirdest themes, the cutest themes—and that’s what I love about it,” says Smith, who makes custom cookies for events such as birthdays, bachelorette parties, sports team celebrations, and weddings. While she takes custom orders in advance, Smith also has single cookies, birthday sets, and seasonal designs available for purchase daily at the shop. Flavors include vanilla sugar cookie, snickerdoodle, and pumpkin spice, but her favorite is the December special: chocolate peppermint. —Erin Rottman NOVEMBER 2021 / 805LIVING.COM

Pulse

RANCH STYLE

Call it a match made in western heaven. The Alisal Guest Ranch and Resort has partnered with Carpinteria-based fashion designer Heidi Merrick (heidimerrick.com) to launch Merrick’s Autumn/ Winter 2021/22 Rnch Collection. Inspiration for the new apparel line comes from her own ranch living and time spent at The Alisal with her family over the years. “Heidi’s latest collection feels like a beautiful extension and interpretation of what we envision ranch life to be,” says Kathleen Cochran, the general manager of the resort. “From the colors to the silhouettes, we feel that the line is a perfect fit for all that is The Alisal.” The new collection features branded Rnch Alisal casual wear for adults and kids, including crewnecks, hoodies, tees, baseball caps, trucker hats, and a tote. Luxury ready-to-wear items in relaxed silhouettes are also in the mix. “To cope with challenges this year, we moved our family to our land, where we didn’t yet have a proper house or living situation,” Merrick says. “I’ve been inspired by living so close to nature, and it’s made me really appreciate the similarities between life’s luxuries and simplicity.” Select items are available at The Alisal Mercantile and online.

Rnch Alisal-branded casual wear and other ranch-inspired pieces are among the selections in Carpinteria-based fashion designer Heidi Merrick’s latest collection.

APPAREL MEETS HOME GOODS IN SANTA YNEZ

Luxury home goods store Santa Ynez General (santaynezgeneral.com) has

opened a second location in the town for which it is named, about a block west of the first. The new store expands the company’s lifestyle theme and puts new emphasis on clothing and accessories,

NOVEMBER 2021 / 805LIVING.COM

such as cashmere coats and blazers from Blazé Milano, handmade ’70s-style Linda Farrow sunglasses, and an array of stylish farmers market totes and leather sandals, designed in California and made in Italy. “I was trying to stay away from apparel but was roped back in—it’s in my blood,” says Pearson Turnbull, a former Neiman Marcus and Giorgio Armani fashion executive who co-owns the stores with his husband, Santa Ynez Valley native Spencer Turnbull. The thoughtfully sourced collection of apparel includes Hiro Clark’s hip California tees and sweatshirts, handmolded wool or rabbit fur hats by Luisa Ferné of Monterey, Mexico, flouncy cotton Cara Cara dresses in mommyand-me sizes, and Recreo San Miguel’s reimagined serapes, the ultimate wrap for chilly nights. —Victoria Woodard Harvey

TOP GROUPING: BLUE GABOR PHOTOGRAPHY; BOTTOM: ISABEL PARRA

—Nancy Ransohoff

NEW MICROBREWS IN WESTLAKE VILLAGE

At the new Naughty Pine Brewing Co. (naughtypinebrewingco.com), the Bohemian-style pilsner, malty and slightly sweet, is called Sturdy-B after Moorparkbased contractor Sturdy Built Inc., and the amber-style ale with rye, Supply Chain Deficit, gets its name from the limited ingredients available when it was made. Brittany Brouhard, owner and brewer of the new family-run business in Westlake Village seems to have as much fun naming her beers as she does brewing them.

A LIFE WELL LIVED. A LIFE WELL EARNED. Since 1998, Belmont Village has safely delivered an unparalleled senior living experience for thousands of families. Collaborations with experts from the nation’s top healthcare institutions and universities, including UCLA and USC, have established our national leadership in demonstrably effective cognitive health and wellness programs. Combining the highest levels of hospitality and care, our communities make life worth living.

BelmontVillage.com/LosAngeles

COURTESY OF NAUGHTY PINE BREWING CO.

Professional brewer Brittany Brouhard and her husband, Justin, celebrate the opening of the Naughty Pine Brewing Co. in Westlake Village.

Featuring five to seven classic, European-style lagers and ales at any one time, Naughty Pine has an underground speakeasy vibe. “If I could go back in time, that would be the era,” says Brouhard of prohibition, citing her love of the music and “badass rebel women who wore pantsuits instead of dresses” at that time. But Brouhard sprinkles the 1920s vibe at her microbrewery with some 2020s amenities: food trucks, a dog-friendly patio, Thursday trivia nights, and 32-ounce crowlers (growlers in a can) to go. —E.R.

The Community Built for Life.® Medication management with licensed nurse on-site 24/7 Circle of Friends® award-winning memory care Nationally-recognized, highly trained staff Dedicated Alzheimer’s care | Physical therapy, rehabilitation and fitness ©2021 Belmont Village, L.P. | RCFE 306005563, 197609518, 197608468, 197608466, 197608467, 565802433, 198601646, 197608291

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

BE CONFIDENT, BE WELL,

BE THE BEST VERSION OF YOU

©MOSUNO/STOCKSY UNITED

Dr. Bita Farrell is the founder of Natural Aesthetics Center, a Medical Spa and Wellness Center. She is a board-certified physician who trained at UCLA, stayed on as faculty for 16 years, and practiced as Associate Clinical professor at UCLA. Dr. Farrell’s work focuses on an artistic, natural, and

clinically safe approach to enhance her patients in a powerful, yet undetectable way. She is passionate about continued learning and stays up to date with the latest advancements and technology in aesthetic medicine and loves to spend time educating her patients about which treatment is

best suited and which ones to avoid for their particular concerns. Dr. Farrell’s patients receive a unique concierge experience in a comfortable, private, and relaxed environment, which cultivates a special, caring bond. She enjoys being an integral part of your self-care journey, aiding in your transformation/ elevated confidence from the inside out. Dr. Farrell has advanced her practice of medicine to include a more holistic, “less is more” approach to patient care. She believes that every cell in the body is responding to our thoughts and emotions, which have a biological impact on how we feel and look. Certified in Traditional Eastern Medicine/ Acupuncture, Dr. Farrell offers Auriculotherapy, an acupuncture treatment that helps restore mental and physical harmony. Dr. Farrell combines injections such as Botox and fillers, plus, nonsurgical, minimally invasive skintightening devices for facial rejuvenation. Her goal is to deliver lasting results and have you looking and feeling more balanced and refreshed.

WHAT’S NEW Natural Aesthetics Center is proud to introduce an exclusive and groundbreaking program to its medical aesthetics practice: The Medical Gym. The EmSculpt Neo is the first and only non-invasive body shaping procedure that combines two energies for simultaneous fat elimination and muscle building. The EmTone delivers both thermal and mechanical energy to address all primary causes of cellulite and loose skin effectively and non-surgically. The EmSella is FDA approved and clinically proven to strengthen the pelvic floor in both men and women to treat incontinence and to improve overall intimate health. For more information, visit www.nacmd.com.

3625 E. THOUSAND OAKS BLVD., SUITE 249, WESTLAKE VILLAGE, CA 91362 | 805.279.4862 | @ NATURALAESTHETICSCENTER | NACMD.COM

PTS FURNITURE HOM E A N D OF F IC E SHOW RO OM 250 Conejo Ridge Ave. Thousand Oaks, CA 91361 805-496-4804 Mon–Sat: 10 a.m.–4 p.m., Sun 12–4 p.m. | ptsfurniture.com

PTS FURNITURE HOM E A N D OF F IC E SHOW RO OM

250 Conejo Ridge Ave., Thousand Oaks, CA 91361 805-496-4804 Mon–Sat., 10 a.m.–4 p.m.; Sunday, 12 p.m.–4 p.m. | ptsfurniture.com

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

Tray Chic PLATTERS ARE SHAPING UP IN STYLES TO SERVE EVERY OCCASION. By Jennie Nunn Put your best food forward on decorative serveware, like the “Feast” platter in hammered iron ($50); Crate & Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com. Turn the page for more options. NOVEMBER 2021 / 805LIVING.COM

Finds

7 8

1. “Hammered” in steel with antiqued brass finish ($150); Williams Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and at Westfield Topanga in Canoga Park; williams-sonoma.com. 2. Ethnicraft “Black Organic in glass by Dawn Sweitzer ($148); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 3. Sir/Madam “Toleware” nesting trays ($178 for set of three); Forage Florals, Santa Ynez, forageflorals.com. 4. Ethnicraft “Geo Study” in wood by Dawn Sweitzer ($140); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 5. Michael Aram “Pomegranate” in stainless steel, oxidized brass, and 24-karat gold plate ($295); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com. 6. Extra large in resin with leather handles ($423); TF Design, Montecito, tf.design. 7. L’Objet “Dédale” in shell with brass handles ($1,250); The Malibu Colony Company at Malibu Country Mart, malibucolonyco.com. 8. Matahari Home square in antique brown rattan ($69); Bōtaník, Summerland, botanikinc.com. 

NOVEMBER 2021 / 805LIVING.COM

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

Finds Style By Frances Ryan

Warming Pattern FAIR ISLE-INSPIRED KNITWEAR IS HOT THIS SEASON.

1. A.L.C. “Oakley” crewneck in a wool-silk-polyester blend ($495); Intermix at Malibu Lumber Yard, intermixonline.com. 2. Molly Goddard “Carla” wool crewneck ($680); Nordstrom at Westfield Topanga, Canoga Park, nordstrom.com. 3. “Brigida” wool turtleneck ($335); Weekend Max Mara at South Coast Plaza, Costa Mesa, us.weekendmaxmara.com. 4. Derek Lam 10 Crosby “Grammer” turtleneck in an acrylic-wool blend ($395); Intermix at Malibu Lumber Yard, intermixonline.com. 5. Knit trim cable cotton crewneck ($198); Ralph Lauren at Malibu Country Mart, ralphlauren.com. 6. Veronica Beard “Chiana” turtleneck in an acrylic-wool blend ($495); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com. 7. Wool pullover with spread collar ($398); Ralph Lauren at Malibu Country Mart, ralphlauren.com. 8. Tory Sport “Dark Roast Mountain” turtleneck in merino wool ($298); Tory Burch, toryburch.com. 9. Knit jacquard v-neck cardigan jacket in an acryclic-polyester blend ($50); Zara, Thousand Oaks and Westfield Topanga, Canoga Park; zara.com. 

NOVEMBER 2021 / 805LIVING.COM

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

2: NORDSTROM

THIS HOLIDAY SEASON Visit Santa

November 26-December 24

Nightly Snowfall

November 26-December 31

Silent Night, Silent Disco December 2, 5:30-7:30PM

PaseoNuevoShopping.com @ShopPaseoNuevo

651 Paseo Nuevo, Santa Barbara CA 93101

Finds Travel By Erin Rottman

SNOW & SLOPES Squared Away in Jackson, Wyoming

serving as furniture handles. Guests of The Cloudveil enjoy complimentary access to the nearby National Museum of Wildlife Art, and local excursions company EcoTour Adventures visits the hotel on Fridays to talk about the surrounding area, wildlife, and conservation, Dombroski says. “It is a true Jackson experience from start to finish.”

A New Element at Colorado’s Copper Mountain The first hotel at Colorado’s Copper Mountain, Element 29 (coppercolorado. com, from $149) sits at the base of the resort, inviting skiers and snowboarders to walk to the main lifts, rental shops, and restaurants. In keeping with Copper’s culture, Element 29 is an elevated, modern alternative to surrounding condos and townhomes, says Copper Mountain communications manager Taylor Prather. The 127-room hotel offers double-queen, king, and one-bedroom suites, and has a rental shop and in-house ski storage. The on-site Bar 29 serves coffee, wine, beer, canned cocktails, aprés-ski specials, and small plates; two creek-side infinity hot tubs await after taking Copper’s new Three Bears chair lift to expert terrain previously accessible only by snowcat or hiking. Guests of the Pendry Park City can enjoy an après-ski dip in the hotel’s rooftop pool, which is open year-round.

NOVEMBER 2021 / 805LIVING.COM

Pendry Comes to Park City Montage International’s designdriven brand opens the Pendry Park City (pendry.com/park-city, from $995) resort hotel, this January in Canyons Village. The ski-in, lift-out hotel has a rooftop pool, bar, and restaurant; a spa and fitness center; and Pinwheel kids club, which allows parents to enjoy a ski date or two. It’s the restaurants, however, that set it apart from others in the village, says general manager Richard Wales. The Japanese-American restaurant Kita offers a mix of sushi, steaks, and ramen, while the family-friendly Disco Pizza offers games and a disco ball. “I think the pizza concept is one of the most fun experiences for any guest of any age,” says Wales.

FROM TOP: RYAN SHEETS STUDIO/COURTESY OF THE CLOUDVEIL; COURTESY OF COPPER MOUNTAIN; COURTESY OF PENDRY PARK CITY

A free 12.4-mile shuttle ride away from the Jackson Hole Mountain Resort skiing destination, The Cloudveil (thecloudveil.com, from $319) is the only hotel in the historic square of Jackson, Wyoming. “It’s a space for people to gather, listen to music, enjoy a rooftop cocktail, and really pay tribute to the location,” says Erik Dombroski, vice president of sales and marketing for The Yarrow Group, the new hotel’s parent company. The hotel design nods to the state’s national parks and western culture. Terrazzo floors and wayfinding signs are reminiscent of Yellowstone visitor centers, and accents in the 100 guest rooms include reclaimed wood from an 1880s dairy barn and horseshoes

w offi coming to midtown

V E N T UR A Nov 11, 2021 annual CHLA

BLOOD DRIVE

Holiday Event

seewhatsbeyond.com

805.312.7070

805.628.4642

Finds Travel

SUN & WAVES Jungle Meets Surf

The recently renovated Waikiki Beach Marriott Resort & Spa (marriottwaikiki.com, from $415) embodies local surf culture with soft-blue walls, furnishings in driftwood tones, and sculptural art suggestive of sea urchins. “I don’t think the hotel feels like it’s just one more of those high-rise buildings,” says designer Bianca Yih of Houston-based CRA Architecture. Adding to the beachy, casual vibe in its more than 1,000 rooms and suites, a new pool deck includes a poolside bar, dining, and cabanas overlooking the Pacific, and the refreshed Royal Kaila Spa specializes in traditional Hawaiian methods of revitalization. Book the Explore Waikiki Beach package through the end of the year for an oceanfront guest room with a rental car and valet parking.

High Time for HyTides Adrenaline junkies who want to win a race on the dueling waterslides at Hyatt Regency Indian Wells Resort & Spa (hyatt.com/en-US/hotel/

california/hyatt-regency-indianwells-resort-and-spa/champ, from $229) may want to consider recreation director Matthew Shipp’s advice: Lie on your back, spread your shoulder blades as wide as possible, then arch your back so only shoulder blades and heels touch the slide. “We call it the slide that everyone has to go down,” Shipp says. “You can’t do it just once.” The 30-foot-tall waterslides are part of the resort’s new HyTides Waterpark, which includes a 450-foot lazy river and kids’ splash pad with fountains, water cannons, and a slide with no height restrictions. The nine pools at the resort, which recently completed a $21 million renovation, are divided into three areas: the main family pool, HyTides Waterpark, and a quiet adult pool.

the new One&Only Mandarina (oneandonlyresorts.com/ mandarina, from $1,250) resort. “Our guests are really struck by the fact that the rainforest starts at our lobby,” says general manager Serge Ditesheim. “You can finish your breakfast, and literally five minutes later you are hiking through the beautiful forest to end up at La Abuela.” One&Only Mandarina, which also has ziplines and a rappel course on its 82-acre property, features 105 treehouses and villas with private plunge pools and walls of windows. The private, swimmable beach with water activities and oceanfront dining is just a fiveminute buggy ride away. ·

Two three-story waterslides at Hyatt Regency Indian Wells Resort & Spa plummet guests down a slippery, winding course before depositing them in a ground-level pool.

NOVEMBER 2021 / 805LIVING.COM

Please check CDC and local guidelines before traveling.

FROM TOP: COURTESY OF WAIKIKI BEACH MARIOTT RESORT & SPA; COURTESY OF ONE & ONLY MANDARINA; COURTESY OF HYATT REGENCY INDIAN WELLS RESORT & SPA

Beachy in Waikiki

La Abuela—the grandmother— lives in a tropical beachfront rainforest on Mexico’s Riviera Nayarit and is now entertaining visitors. But guests need not bring a hostess gift: La Abuela is a 500-year-old white fig tree that serves as the prize at the end of a popular guided hike at

at the ranch

Celebrating Our 20th Anniversary visit us in solvang & los olivos

800 East Highway 246, Solvang / 2890 Grand Avenue, Los Olivos

www.kaenawine.com

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

ENVIRONMENTAL REFLECTIONS: CONTEMPORARY ART FROM THE FREDERICK R. WEISMAN ART FOUNDATION

Frederick R. Weisman Museum of Art, Pepperdine University, Malibu. Clouds move. The sun sets. Leaves fall. See how artists capture natural beauty in this exhibit that represents a reflection of the human experience; arts. pepperdine.edu/museum.

Through 12/5

November 10 GOOD TO BE BAD TOUR: 45 YEARS OF ROCK

Bank of America Performing Arts Center, Thousand Oaks. The iconic rock band George Thorogood and The Destroyers, which includes Jeff Simon on drums and percussion, Bill Blough on bass guitar, Jim Suhler on rhythm guitar, and Buddy Leach on saxophone, plays its classic blues-based rock hits; bapacthousandoaks.com.

11/10–14

Here’s an Idea: Where can you see zebras, sea otters, baby elephant seals, milliondollar views, remote beaches, a hidden waterfall, lighthouses, and a sphinx? For sightings of all of these, take a drive along the 100-mile stretch of HIGHWAY 1 between Big Sur and Santa Barbara; highway1discoveryroute.com.

NOVEMBER 2021 / 805LIVING.COM

the #MeToo movement plays a part in their lives. As they struggle with issues of self-image, friendship, reputation, and trust, they develop a new perspective on an age-old theme; callutheran.edu/events. November 11–December 23 THE SECRET GARDEN

Marian Theatre, Santa Maria. All ages can appreciate this musical adaptation of Frances Hodgson Burnett’s novel about an orphan who is sent from India to live in England, where she finds a mysterious house and a family with many secrets; pcpa.org. NOVEMBER 13 AMERICAN SHOWCASE

November 10–14

Performing Arts Center San Luis Obispo. Right on the heels of Veteran’s Day, the San Luis Obispo Symphony Orchestra, conducted by Maestro Andrew Sewell, features variations on an upbeat theme that celebrates the country; slosymphony.org.

PASO PARK OAK TREE CLASSIC

November 13

Paso Robles Horse Park. United States Hunter Jumper Association members from California and Arizona, riding a select group of Horse of the Year qualifiers, compete in this championship show. pasorobleshorsepark.com. November 11–21 JOHN PROCTOR IS THE VILLAIN

Cal Lutheran University, Thousand Oaks. In this play, girls in a present-day smalltown high school English class studying The Crucible develop an awareness that

RIDE FOR THE RED

Red Cross Headquarters, Camarillo. The Pacific Coast Chapter of the American Red Cross hosts three rides, the Century (100 miles), Metric (62.5 miles), and Half Metric (30 miles), which all traverse scenic areas of Ventura County. Proceeds support the Red Cross Service to the Armed Forces; redcross.org/ rideforthered.

November 19–21 CALM ANTIQUES & VINTAGE SHOW

Earl Warren Showgrounds, Santa Barbara. More than 80 dealers feature a display of furniture, silver, oil paintings and watercolors, jewelry, sculpture, maps and prints, clocks, books, ceramics, oriental carpets, and other decorative and rare objects. Partial proceeds benefit children with trauma; calmantiqueshows.com. November 20 THE DINNER DETECTIVE

Gardens at Los Robles Greens, Thousand Oaks. The audience participates in the antics of a hilarious play during this mystery dinner-theater production. A four-course meal sates their appetites as they try to figure out which character is the culprit in the wacky whodunit; thedinnerdetective.com. November 26 GEORGE LOPEZ

Oxnard Performing Arts & Convention Center. Biting and brash, this comedian and storyteller delivers punchlines that are not only funny but also thought-provoking; wheremusicmeetsthesoul. com. 

FROM TOP: SWAN LAKE BY CHRISTOPH SCHMIDBERGER, 2004, OIL ON CANVAS; ALDEN CORRIGAN MEDIA

Through December 5

2021/2022

Masterpiece

SERIES

TUNE INTO the MAGIC CELEBRATING THE RETURN OF LIVE MUSIC

SATURDAY CONCERTS - 7:30PM

BANK OF AMERICA PERFORMING ARTS CENTER (BAPAC) AT THE THOUSAND OAKS CIVIC ARTS PLAZA

SUNDAY CONCERTS - 3:00PM

RANCHO CAMPANA PERFORMING ARTS CENTER IN CAMARILLO

The Programs Talented New West Symphony musicians take our stages to present pinnacles of the symphonic canon such as Beethoven’s mighty Ninth Symphony, Rachmaninoff’s enthralling Third Piano Concerto, Mozart’s radiant “Jupiter” Symphony, and Vaughn Williams’ pensive Fantasia on a Theme of Thomas Tallis with a slate of guest artists who add their unique musical voices to an array of featured soloist works. Marvel at the talent and ambition of Double Bass virtuoso and composer Xavier Foley, guitarist Jiji Kim, Malibu-based superstar pianist Andrew von Oeyen, Hermanos Herrera, violin dynamo Elena Urioste, resplendent vocal talent and special appearances by the Los Robles Children’s Chorale and California Contemporary Ballet. For additional details on all of our performances

866.776.8400

NewWestSymphony.org

TALES OF WINTER!

Sat, Dec. 4, 2021 | Sun, Dec. 5, 2021

OUR AMERICAN ROOTS

Sat, Jan. 29, 2022 | Sun, Jan. 30, 2022

MUSIC TO MY EARS THE SCIENCE OF SOUND

Sat, Feb. 26, 2022 | Sun, Feb. 27, 2022

RACHMANINOFF PIANO CONCERTO NO. 3

Sat, Apr. 2, 2022 | Sun, Apr. 3, 2022

MASTERS OF MELODY

Sat, Oct. 1, 2022 | Sun, Oct. 2, 2022

ODE TO JOY

Sat, Nov. 19, 2022 | Sun, Nov. 20, 2022

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Eight matching pear-shaped D-E color diamonds—4.02 carats— branch out along this unusual ring.

Naturally spectacular

There’s nothing tangential about the circles and lines of these18-karat yellow-gold earrings with diamonds.

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Diamonds accent eye-catching tourmaline earrings in an18-karat white-gold setting.

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These colorfully innovative bracelets are set with sapphires, garnets, a variety of tourmalines, and diamonds.

Triple treasures

Silverhorn Design Studio

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Presented by Silverhorn

1235 Coast Village Road, Santa Barbara, 805-969-0442 silverhorn.com

A 2.38-carat oval diamond is the centerpiece of an 18-karat white-gold ring set with 34 diamonds weighing 1.07 carats.

Designed to dazzle

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An unusual necklace features multicolor10-12 mm Fijian pearls.

The 13.84 carats of faceted tanzanite and 4.24 carats of diamonds perfectly punctuate this 18-karat white-gold chain.

Connect the dots

1951 2021

Gelson’s has you covered for Thanksgiving, so you can enjoy your time with family and friends. Our Simply Delicious Holiday Dinners rival any restaurant’s fare and are sure to impress your guests.

Order in-store, online or call 1-800-GELSONS.

Christmas

‘Tis the season to discover Aldik Home, LA’s favorite Winter Wonderland!

Hurry In & SAVE

40% Off LA’s Best Artificial Christmas Trees!

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Montecito Bank & Trust is proud to sponsor 805 Living’s sixth annual

Dishing It Out for Charity challenge taking place at area restaurants through December 31, 2021.

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

MONTECITO.BANK

Oku Restaurant in Santa Barbara pledges $2 for every order of The Unity Roll sold in November and December to The Unity Shoppe, a nonprofit that provides nutritious food to low-income families. The dish features shrimp, avocado, cucumber, and bigeye tuna.

Feeding Philanthropy Local restaurants offer tasty ways to support worthy causes.

ANDREINA DIAZ

By Lisa McKinnon Produced by Carmen Juarez-Leiva

Eat well while doing good. That’s the idea behind Dishing It Out for Charity, launched five years ago by 805 Living as a way for restaurants and their patrons to whip up donations for dozens of charities at the local and national levels. Nearly $83,000 has been raised to date. Could the 2021 event—the sixth of its kind—push that figure across the six-digit line? It’s a distinct possibility, given the record number of restaurants whose owners have decided to participate, even as they face the challenges of reopening after an unprecedented era of pandemic-related shutdowns and changing protocols. (One location even has an attractive new Michelin star to its credit!)

Here’s how it works: Each participating restaurant has selected a favorite dish or created an enticing new one for the challenge. For each specified dish sold during the months of November and December, the eateries have pledged to donate $2 to the nonprofit of their choice. Last year’s challenge raised more than $17,100 for 19 nonprofits, an amazing show of generosity by restaurants at a time when they were in dire need of support themselves. More than two dozen charities stand to benefit this year with a little help from their restaurant friends—and you. Read on for a list of participating locations to get into the giving-back spirit, then start ordering. Every participatory bite is for an important cause. > NOVEMBER 2021 / 805LIVING.COM

La Paloma Café’s Santa Barbara Mission Chicken

Loquita executive chef Jasmine Shimoda cooks up Patatas Bravas for the challenge.

Acme Hospitality

Helena Avenue Bakery

helenaavenuebakery.com The Breakfast Sandwich on Brioche is a crowd-pleasing combination of baked farm egg, melted smoked cheddar, scallion butter and a choice of black-pepper bacon or avocado.

La Paloma Café

lapalomasb.com Spanish, Mexican, and Chumash influences come together in Santa Barbara Mission Chicken, a signature, cooked-over-fire dish from ex,cutive chef Jeremy Tummel that features rotisserie chicken with lemon peel, rosemary, apple-pink peppercorn sauce, and rotisserie potatoes.

NOVEMBER 2021 / 805LIVING.COM

Basta’s Verace Pizza

The Lark

thelarksb.com Executive chef Jason Paluska taps one of the restaurant’s longest-running dishes for the challenge: Crispy Brussels Sprouts, a hit since The Lark opened its doors in 2013. His creative take featuring sesame, medjool dates, lime and garum (a fermented fish sauce) will have diners coming back for more. And that’s the idea.

Loquita

loquitasb.com If now isn’t the time to “visit” Barcelona through food rather than via air travel, then, when? At Loquita, chef Jasmine Shimoda prepares the quintessential Spanish tapas, Patatas Bravas, with Roots Organic Farm marble potatoes, bravas sauce (a tomato and chile–based condiment), hot pimenton emulsion, roasted garlic aioli, and parsley. Add jamón serrano or jamón ibérico (Spanish ham varieties) to complete the Iberian experience.

Lucky Penny

luckypennysb.com The Margherita Pizza at Lucky Penny isn’t just a pizza. Built on house-made dough topped with San Marzano marinara, cherry tomatoes, burrata cheese, and opal basil and served straight out of the oak-fired pizza oven, with the burrata still melting into the marinara, it also has the power to raise money for a worthy cause.

Bank of Italy Cocktail Trust

VENTURA bankofitalycocktails.com Coming from this new cocktail lounge located in the 97-year-old Bank of Italy building, the Panna Cotta Trio is an unexpected treat. Prepared by kitchen supervisor Amanda Barnes, the dish draws inspiration, says spokesperson Adam Sandroni, “from our cocktail and spirit selection [with an emphasis on amari, Italian herbal liqueurs], and from the Italian dessert and pastry tradition.” The sale of each sweet trio benefits Surfrider Foundation (ventura. surfrider.org), in support of the work it does to keep “local beaches clean and accessible for everyone to enjoy,” Sandroni says.

Basta

AGOURA HILLS bastaagoura.com Basta’s Verace Pizza is “the highest quality margherita pizza, made with imported buffalo mozzarella, tomatoes from Naples, oregano, basil, and imported flour to cure the pizza dough,” says Devon Wolf, co-owner of the restaurant with husband Saverio Posarelli. Sales of the challenge dish will support Many Mansions (manymansions.org), the Conejo Valley–based housing, services, and education assistance program where one of the restaurant owners’ sons volunteers as a tutor “for young children who need help in school,” says Wolf.

LEFT: ALI BECK; CENTER: HARPER POINT PHOTOGRAPHY

SANTA BARBARA Acme Hospitality’s Funk Zone restaurant group is participating once again this year, joined by its latest addition, La Paloma Café in downtown Santa Barbara. All five eateries, Helena Avenue Bakery, La Paloma Café, The Lark, Loquita, and Lucky Penny, are taking part in support of Direct Relief (directrelief.org), a Santa Barbara-based humanitarian aid organization that is active in all 50 states and more than 80 countries. “Our teams discussed how we can best help our local community, but we were also struck by Haiti, Afghanistan, flooding across the U.S. south, fires in the U.S. west, and other urgent needs beyond Santa Barbara,” says Acme spokesperson Willie Simpson. “Direct Relief is right here in our backyard and is one of the best conduits to effectively bring assistance to where it’s needed. We decided to funnel the energy from all our locations into their amazing efforts.” The dishes that the group’s Santa Barbara restaurants have chosen to support Direct Relief during the challenge follow.

Bell’s Restaurant

LOS ALAMOS bellsrestaurant.com Fresh from earning its first Michelin star, Bell’s returns to the challenge with its take on the Egg Salad Sandwich, available during lunch service. The simple, comforting dish “speaks to our collaboration with No Kid Hungry (nokidhungry.org), whose mission is to end hunger and poverty,” says chef Daisy Ryan, who co-owns the restaurant with her husband Greg Ryan.

Bob’s Well Bread Bakery

BALLARD and LOS ALAMOS bobswellbread.com “ Egg in a Jar is probably our number one signature dish that everyone craves and makes sure to order when visiting Bob’s,” says owner and proprietor Bob Oswaks. Served in a canning jar, it features purple potato puree topped with Gruyère, poached egg, bacon lardons, chives, and crème fraîche, with toast points to help scoop out every last bit. Sales of the hit dish will support the Breast Cancer Research Foundation (bcrf.org). The cause is personal, says Oswaks: “Breast cancer has affected the lives of our team and our families. We want to help fund the resources and research that can help those in need.”

Brass Bear Brewing & Bistro

LEFT: AUBRIE PICK; CENTER: MIKE GARDNER

SANTA BARBARA brassbearbrewing.com “Tri-Tip is a staple in our region but our take is unique, and the grade of meat we use is unparalleled,” says owner Seth Anderson of the bistro’s Tri-Tip Beef Skewers. Head chef Matt Marsit starts with American Wagyu dry-aged beef that has been

marinated overnight in basil, ginger, and teriyaki, resulting in a dish already popular with regulars. Sales during the challenge will benefit the Elings Park Foundation (elingspark.org) in aiding the largest community-supported, nonprofit public park in America. “We go there about eight times a week with our two boys and dog,” Anderson says. “Best neighbor anyone could ask for.”

Proceeds will support Bailliage de Central Coast, the regional chapter of the nonprofit 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 culinary programs.

Carrara’s

SOLVANG coastrange.restaurant New to the dining scene—Coast Range opened in September, building on the April debut of its Vaquero Bar—the restaurant hit the ground running with menus overseen by partner-chefs Anthony Carron, Steven Fretz, and Lincoln Carson, who teamed with sommelier/winemaker Raj Parr to create the dining haven (where two upstairs vacation rentals are also available). Their choice for the challenge is Wagyu Steak Tartare. Made with Worcestershire aioli and topped with a cured egg yolk, it’s already a favorite with diners. Proceeds will benefit People Helping People (syvphp.org), a Santa Ynez Valley–based organization that provides social services throughout the region’s rural communities.

MOORPARK carraras.com/moorpark Carrara’s is known for its European-style pastries, but don’t miss the Fettuccine Pesto, the restaurant’s challenge dish, featuring fresh, house-made pasta, pesto sauce, pine nuts, basil, and Parmigiano-Reggiano that’s imported—along with 00 flour and other ingredients—from cofounder, co-owner, and chef Damiano Carrara’s native Italy. Proceeds go to Food Share of Ventura County (foodshare.com), so, mangia! “We love feeding people incredible high-quality food,” says Carrara’s spokesperson Shaylee Olson. “We want no one to go hungry.”

Cello Ristorante & Bar

PASO ROBLES allegrettovineyardresort.com Grilled over an oak pit and served in a red wine demi-glace with horseradish mascarpone and seasonal vegetables, the Certified Black Angus Filet is Cello’s don’t-miss-it contribution to the challenge. Bob’s Well Bread Bakery’s Egg in a Jar

Coast Range & Vaquero Bar

Creaminal Ice Cream

SANTA BARBARA creaminalicecream.com Located inside Your Choice Thai Restaurant, Creaminal is “a reinterpretation of the modern ice cream shop, creating flavors inspired by our personal experiences and background,” says Piti Sukavivatanachai, who co-owns the businesses with wife Kathy Dao. Both lost their mothers “too early in life to >

Chef Damiano Carrara, cofounder of Carrara’s, meets the challenge with Fettucine Pesto. Co-owner and chef of Bell’s Restaurant Daisy Ryan reprises its 2020 challenge dish: the Egg Salad Sandwich.

NOVEMBER 2021 / 805LIVING.COM

Cuyama Buckhorn

NEW CUYAMA cuyamabuckhorn.com Whether you go with the Santa Maria–style tri-tip option, the dry-rubbed pulled pork, or a combination of the two, the Buckhorn Smokehouse Platter offers a taste of local history: All of the meats are smoked on the property’s midcentury–era red-oak grill. “I’ve worked with quite a few different oaks over the years and none of them provides the sweetness like red oak does,” says executive chef Daniel Horn, who pairs the meats with pico de gallo, baked Rancho Gordo pinquito beans, local vegetables tossed in house-made vinaigrette, house-made ciabatta garlic toast, and barbecue sauces à la Memphis and Carolina. Each order benefits The Foodbank of Santa Barbara County (foodbanksbc.org). “We’re located in a rural, unincorporated area of Santa Barbara County,” says Buckhorn spokesperson Savannah Fox, “and we’re so grateful for [The Foodbank’s] commitment to supporting our community through ongoing partnerships and food donations.”

El Encanto, A Belmond Hotel

SOLVANG firstandoak.com This Michelin Plate–rated restaurant inside the Mirabelle Inn is helmed by executive chef Javier Ramirez, who is showcasing a signature starter, Truffle Roasted Cauliflower, throughout the challenge. The main ingredient is garnished with crisp quinoa, golden raisin verjuice, marcona almonds, truffle vinaigrette and a quenelle of whipped cauliflower, creating “great complexity and flavor,” says the restaurateur, Jonathan Rosenson. Sales of the dish will support Feed the Valley (feedthevalley.org), which fights food insecurity in the Santa Ynez region.

Finney’s Crafthouse

SANTA BARBARA goattreecafe.com “At Goat Tree, we always look to use seasonal and local ingredients to celebrate the bounty of the beautiful Central Coast, and this dish allows us to do just that,” says Hotel Californian spokesperson Mia Thomas. Creamy Orecchiette Pasta by executive chef Travis Watson brings together butternut squash, rapini pesto, pecorino, herbed breadcrumbs, and the titular “little ears”– shaped pasta for a dish that supports the Dream Foundation (dreamfoundation. org) and its efforts to fulfill the wishes of terminally ill adults and their families.

SANTA BARBARA, SAN LUIS OBISPO, VENTURA, and WESTLAKE VILLAGE finneyscrafthouse.com With four Finney’s locations (and counting) to choose from, there’s lots of opportunity to order Peggy’s Crispy Chicken Sandwich. Created by executive chef Eric Bosrau, the meal on a brioche bun includes pepper jack cheese, Fresno chiles, coleslaw, spicy aioli, and tomato. “It’s our No. 1-selling sandwich, and it’s named after my beautiful Mom, Peggy,” says restaurant owner Greg Finefrock. During the challenge, sales of the sandwich will benefit Support for the Kids (supportforthekids.org), a Finefrock family favorite that provides food, clothing, shoes, and school supplies for underprivileged children in Ventura County.

Any Creaminal Ice Cream flavor qualifies for the challenge, including Vietnamese Coffee Mud Pie.

Finney’s Crafthouse corporate executive chef Eric Bosrau stacks the odds with Peggy’s Crispy Chicken Sandwich.

NOVEMBER 2021 / 805LIVING.COM

First & Oak

SANTA BARBARA belmond.com/elencanto “El Encanto works with many charities, but we have been partnering with Santa Barbara Rescue Mission (sbrm.org) on a regular basis,” says resort spokesperson Julia Solomon, adding that the resort donates half-empty shampoo, conditioner, body wash, and lotion containers to the nonprofit organization, which provides showers for 150 people each day. Expanding on that support, executive chef Bruno Lopez selected Seasonal Salmon, served with organic herbs, vegetables, and a colorful salsa of local citrus, as the dish for the charity challenge, which will be served in The Dining Room.

Goat Tree at Hotel Californian

First & Oak’s Truffle Roasted Cauliflower

LEFT: TOMMY CHANG; RIGHT: CRAFT & CLUSTER

the same type of cancer, pancreatic cancer,” Sukavivatanachai says, inspiring the couple’s selection of the Pancreatic Cancer Action Network (pancan.org) as their challenge charity. Sales of any flavor of small-batch ice cream will benefit the cause, but Classic Coconut holds the most meaning: The original recipe from Sukavivatanachai’s mother “laid the foundation for all the flavors for Creaminal,” he says.

Olio Pizzeria co-owner and executive chef Alberto Morello inks the dish of his choice: Calamari al Nero.

Mad & Vin chef Beto Huizar serves comfort on a plate with Bucatini and Roasted Mushrooms.

milk and honey

Milk & Honey Tapas’ That’s My Jam

nonprofit that provides emergency and basic support services to families and individuals in the Santa Ynez Valley.

CENTER: ALLIE CHANDLER; RIGHT: COURTESY OF OLIO CUCINA, INC.

Los Olivos Wine Merchant & Café

LOS OLIVOS winemerchantcafe.com A mix of just-picked lettuces, radishes, and shaved beets tossed in currant-caper vinaigrette and sprinkled with grapes, pistachios, and gorgonzola, the Little Gems Salad by chef Brooke Stockwell offers a taste of the certified-organic Café Farm, owned by Los Olivos Wine Merchant & Café and located just a mile from it. Ordering the dish supports Veggie Rescue (veggierescue. org), a cause dear to restaurateur Shawnda Marmorstein’s heart. “When we have excess produce from our farm, we donate it to Veggie Rescue. We support their mission to help improve the nutrition and quality of life for community members who are struggling with food insecurity by providing them with healthy, local produce and high-quality prepared food,” she says.

Mad & Vin

SOLVANG madandvin.com King oyster, maitake, and shimeji mushrooms are prepared in a truffle cream sauce with sage and ricotta salata (salted) cheese for Bucatini and Roasted Mushrooms, an earthy, comfort-food nod to fall by executive chef Beto Huizar at this restaurant inside The Landsby hotel. The dish benefits People Helping People (syvphp.org), a

Milk & Honey Tapas

SANTA BARBARA milknhoneytapas.com Owner and chef Alvaro Rojas is dedicating a favorite dish to the support of Organic Soup Kitchen (OSK; organicsoupkitchen. org), a Santa Barbara nonprofit that provides plant-based foods for low-income seniors and others fighting the effects of cancer and chronic illnesses. “ ‘Take your food as your medicine or your medicine will be your food,’ is a quote that resonates and embodies what I see to be the greater mission of the OSK,” Rojas says. The restaurant’s participating dish is That’s My Jam, “a flirty and light take on a Spanish pintxo” (small snack) that features breakfast Brie, onion jam, dragon fruit powder, and toasted baguette.

Mouthful Eatery

THOUSAND OAKS mouthfuleatery.com “I love making healthy dishes taste amazing,” says chef-owner Luis Sanchez, whose Jumbo Grilled Shrimp Bowl includes mixed greens, house-made guacamole, zesty lime aioli, and sautéed onions and peppers served over the diner’s choice of quinoa or garlic white rice. He also loves the mission of Every Child’s Dream Foundation (ecdnonprofit.org). “We wanted to give back to the youth, and this charity does just that. They focus on sending specialty care packages filled with vital supplies to babies and children all over the world.”

Oku Restaurant

SANTA BARBARA okurestaurant.com Santa Barbara’s long-running Unity Shoppe (unityshoppe.org) is the beneficiary of, and inspiration for, Oku restaurant’s participating dish, created for the challenge by executive chef Koji Nomura. The Unity Roll features cooked shrimp rolled with avocado, cucumber and burdock root, finished with bigeye tuna and garnished with house-made shiso (beefsteak plant)–yuzu aioli and tobiko (flying fish roe). “When creating a dish that we want many to enjoy, and therefore raise more money for the charity, we choose something that is not too specific to only a few,” says Oku spokesperson Tina Takaya, adding, “We feel that this sushi roll will be enjoyed universally.”

Olio Pizzeria

SANTA BARBARA oliopizzeria.com For a unique take on fried calamari, order the Calamari al Nero. “Fried calamari is not typically black,” notes Elaine Andersen Morello, owner of the restaurant with husband and executive chef Alberto Morello. “Our signature version utilizes nero di seppia (squid ink) infused into the frying batter, yielding a unique appearance and flavor.” Served with lemon aioli, the dish benefits the Teddy Bear Cancer Foundation (teddybearcancerfoundation.org), > NOVEMBER 2021 / 805LIVING.COM

Rincon Brewery

CARPINTERIA, SANTA BARBARA and VENTURA rinconbrewery.com Three locations, two charities, one delectable dish. La Reina Lager Tri-Tip Potato Skins features beer-marinated tri‑tip in crispy potato “boats” topped with bacon, chives, and melted cheddar, and served with sour cream and house-made pico de gallo (salsa) on the side. Orders placed in Carpinteria and Santa Barbara will benefit CALM, The Child Abuse Listening & Mediation program (calm4kids.org), while those in Ventura will support Kids and Families Together (kidsandfamilies. org). The organizations were selected “for the very important work they do to support the physical, emotional, and mental health of children and families in Santa Barbara and Ventura counties,” says brewery co-owner Luisa Hyatt.

The Royal Egg Café

WESTLAKE VILLAGE theroyaleggcafe.com To help the National Pediatric Cancer Foundation (nationalpcf.org), The Royal Egg Café has earmarked the Keto Bowl, a combination of crispy pork belly, poached egg, and avocado over Spanish-style cauliflower “rice” and lemon-braised kale. “This has become one of our best sellers,”

says chef Jaron Gugliuzza, co-owner of the restaurant with wife Bree Gugliuzza.

Sear Steakhouse

SOLVANG searsteakhouse.com Open since March, Sear is participating for the first time with its 10-ounce filet mignon —a center-cut that general manager Kara Teel praises as “our most tender cut of steak, and one of our most popular entrées.” Pair it with your choice of sides by owner and executive chef Demetrios Loizides to support Santa Ynez Valley–based People Helping People (syvphp.org) an organization that provides local human and social services.

The Sunset Restaurant

MALIBU thesunsetrestaurant.com Housed in a bungalow overlooking Zuma Beach, this aptly named restaurant is featuring Pumpkin Tortelloni with brown butter and crispy sage. “The dish is very special to me because it is my mother’s recipe,” says restaurateur Franco Simplicio, “and I grew up eating it in Italy when it was pumpkin season.” His choice of charity-challenge beneficiary, LucStrong Foundation (lucstrong.org), is equally personal. Simplicio’s stepson JD Slajchert was a friend of Luc Bodden, whose death at age 10 from sickle cell disease inspired the foundation that bears his name. Slajchert now serves as director of relationship development for the nonprofit, which offers emotional and financial support to families with children facing the disease.

Thomas Hill Organics

PASO ROBLES thomashillorganics.com Restaurant owner Debbie Thomas says she’s obsessed with executive chef Chris Closser’s Duck Confit—and hopes you will be, too. “The word confit means preserved and refers to the process of slow cooking in fat,” she explains. “The duck is so tender and flavorful,” she says of the dish, which is served with demi-glace, a chicory/fennel salad, blackberries, and crispy parsnips. It benefits one of her favorite organizations, Big Brothers Big Sisters of San Luis Obispo County (slobigs.org), which supports local

youth through mentoring relationships.

Wood Ranch

AGOURA HILLS, CAMARILLO, MOORPARK and VENTURA woodranch.com Save room for dessert! Orders of WR Butter Cake at any of the four locations named above will benefit Happy Trails Children’s Foundation (happytrails.org), a nonprofit devoted to preventing and treating child abuse while also offering activities and support for foster children. Alejandro Benes, director of culinary development for Wood Ranch, sees a big donation in the foundation’s future: The rich, decadent cake served with vanilla bean ice cream, fresh raspberries, and raspberry sauce is “popular beyond all our expectations,” he says. 

Sear Steakhouse owner and executive chef Demetrios Loizides beefs up the options with a 10-ounce filet mignon.

The Sunset Restaurant’s Pumpkin Tortelloni

The Royal Egg Cafe’s Keto Bowl

NOVEMBER 2021 / 805LIVING.COM

To see more of 805 Living’s Dishing It Out for Charity challenge chefs and dishes, visit 805living.com.

FROM LEFT: CARA HARMAN; HEATHER DAENITZ/CRAFT & CLUSTER; VIVID CANDI

which offers financial, educational, and emotional support to families with children facing cancer in Santa Barbara, Ventura, and San Luis Obispo counties.

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Good Deeds SHERWOOD CARES SEQUINS & SNE AKER S COCK TAIL PAR T Y & DINNER

Guests enjoyed an evening under the stars to honor Zack and Leslie Schuler for their philanthropic endeavors, which include support of the Sherwood Country Club Charitable Foundation (sherwoodcares.org), the official charity of Sherwood Country Club in Thousand Oaks. The foundation awards grants to more than 40 nonprofit organizations within a 25-mile radius of the club to provide educational, medical, nutritional, and safety needs for children and families. Nearly $650,000 was raised at the event, bringing Sherwood Cares’ total fundraising efforts to date to $3 million.

NOVEMBER 2021 / 805LIVING.COM

ADAM SAADA

1 - Zack and Leslie Schuler 2 - Judy and George Carney 3 - Ellie Lavi, Don Lavi, Kristi and Robert Jacobs 4 - Jennifer Cataldo, Devin Semler, Britney Semler 5 - Dina Furash, Lisa Furfine 6 - Tony and Jen Principe 7 - James Gudger and Heather Higgins Gudger 8 - Hal and Cindy Weinstein 9 - Diane and Jim Pieczynski 10 - Kessie and Dan Cimino 11 - Bill and Anja Morton

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BEST FRIENDS

FOREVER The connections between dogs and people in the 805 area benefit both sides of that equation, thanks to some amazing nonprofits, individuals, and animals. BY JOAN TAPPER PHOTOGRAPHS BY GARY MOSS

Addressing Pet Homelessness, Overpopulation, and More

bout 15 years ago, Isabelle Gullö was a journalist in Santa Barbara when she decided to become a pet shelter volunteer. She cared for a rottweiler whose owner was injured and eventually took the dog in permanently. But she was struck by the number of dogs and cats that were being abandoned. When she met veterinarian Carlos Abitia, they began to discuss what could be done to alleviate pet homelessness and overpopulation, and in 2009 C.A.R.E.4Paws (care4paws.org) was born. “This is not a rescue shelter,” says Gullö. C.A.R.E.4Paws goes out into the community—from Carpinteria to Guadalupe—to provide free or low-cost animal welfare services with a focus on pet owners who are low-income, senior, disabled, or homeless individuals. Their two mobile clinics provide free spays and neuters—2,000 a year—as well as lowcost veterinary care (for those who qualify), and vaccine clinics costing $10 per service. Not surprisingly, the arrival of COVID-19 increased the nonprofit’s workload. “We used to distribute two tons of pet food a year to those in need,” says Gullö. They partnered with the Foodbank of Santa Barbara County and got donations, and “in the first year of the pandemic” she says, “distributions ballooned to four tons a week. “Every year we look for what’s missing,” Gullö says. When she found out that women in abusive relationships were likely to remain in them two years longer if they had pets, the group partnered with Domestic Violence Solutions so that women could go to shelters and C.A.R.E.4Paws would foster the animals until the women got on their feet again. There are also ongoing educational programs for elementary school youngsters through the United Boys & Girls Clubs of Santa Barbara County. “We collaborate with every animal group in the county,” Gullö adds. The group also promotes adoption through events, like its annual Wags n’ Whiskers festival (the next one is slated for October 2022) and the upcoming Donation Drive-Thru & Home for the Holidays Festival on December 4. “Our biggest challenge is accomplishing what we have done with a small staff and a few volunteers,” says Gullö. “The need for services won’t be going away!” >

NOVEMBER 2021 / 805LIVING.COM

Isabelle Gullö enjoys some quality time with Rio, her rescue terrier mix. Her volunteer experience with a pet shelter led her to cofound C.A.R.E.4Paws.

Donuts (right) was trained as a service dog by an incarcerated handler and given by New Life K9s to a first responder (below).

icole Hern, the rehabilitation manager of New Life K9s (newlifek9s.org), based in San Luis Obispo, had animal-training experience when she was a zookeeper many years ago, but she put that aside to get a master’s degree in social work. Later, when she found out about programs where prison inmates trained dogs, she thought, “What a great way to combine my passions.” A friend introduced her to Jack Gould at the Son Care Foundation, and they began working to establish a prison program, which started in 2014. But even before that she began training their first service dog to give to a veteran. Why focus on veterans? “Because of the numbers of suicides,” says Hern, “more than 22 a day.” The group now also serves first responders. That first dog was a rescue who was “born to be a service dog,” Hern remembers. But the organization now relies on animals from breeders. “Generally, Labradors and golden retrievers are best,” she says. “They must be mellow and like to work. They may sit in class or at a job site for hours, so they can’t be rambunctious. And they must be human focused. Some of that is trained; some is instinctive.” The incarcerated trainers begin with puppies eight to 12 weeks old and use only positive methods as they work on canine manners and public behavior as well as skills. It’s proved to be a rewarding program for the trainers themselves. “They feel they can contribute something positive to society,” says Hern. “They care about doing it right and learn things they never thought they’d learn in prison.” The dogs are matched with owners according to personality and lifestyle. The animals are trained to wake someone from nightmares and alert them to an oncoming anxiety attack. They can get help if necessary, remain reassuringly calm in response to a loud noise, and provide physical support if their owner lacks balance. Even simply petting the dog may have a calming effect for someone with post-traumatic stress disorder. Says Hern, “Having the animal can free someone from anxiety and self-isolation. It brings joy back to their lives.”

NOVEMBER 2021 / 805LIVING.COM

TONY PIGNETTI

Changing Lives Through the Human-Canine Bond

Teaming Up to Find the Lost or Missing

eresa Kenney, captain of all-volunteer Ventura County Sheriff’s K9 Search & Rescue (vcsark9.org), has seen some changes in what the team responds to over the last couple of decades. Kenney, a Simi Valley resident who was a paramedic and fire inspector with the Los Angeles City Fire Department for 35 years, began working with the Ventura team in the 1990s. “Typically, search and rescue did wilderness calls,” she says. “That was before cell phones were common. Now there aren’t so many lost hikers. More calls come for Alzheimer’s patients who wander away, and for that you need trailing dogs, who are trained to be scent specific.” Those are just one of the kinds of searches the team performs. Other dogs focus on live finds, searching throughout a large area for a missing person, or they are trained for human remains detection (HRD). Each member of the small Ventura County team—the only K9 unit in the county—works with his or her own dogs, which go through training, testing and certification in their specialty. Some breeds are better at one kind of search than another. Bloodhounds, for example are perfect for trailing. Kenney’s gray Belgian Malinois, Xena, does live finds, while her brindle Dutch shepherd Uma is FEMA certified for HRD. “What’s most important is that the dog has heart,” says Kenney. “They have to be interested in [the search]. A play drive is not important. An HRD dog has to have a hunting drive.” Although the team is based in Ventura County, members have been summoned elsewhere in the state, to Butte City or Blythe, for example, to search for victims of fires or other disasters. What can readers do? The team welcomes donations, which help out with the dogs’ medical and other needs. But most of all, Kenney says, they’re “in desperate need of new qualified people with dog experience, particularly with tracking or trailing.” The job calls for dedication; there’s no predicting when the call will come. “And the dog needs to have high drive,” she says. “It can’t be a couch potato dog!” >

Deresa Kenney (top), a volunteer with Ventura County’s K9 search-andrescue team, puts her dogs Xena and Uma through some training paces (left).

Training Four-Legged Assistants

ervice dogs are amazing animals. Over the last five decades their training to perform tasks for persons with disabilities has extended far beyond acting as guide dogs for the blind to an astonishing list of activities. They can provide mobility assistance—opening doors, retrieving items, and turning on lights, for example. They can alert their handlers to oncoming seizure disorders and medical events or summon aid afterward. They can let a deaf person know if someone is calling or if an emergency siren is signaling a wildfire alert. They may work with those who have serious psychiatric issues like catatonia. Kasey Nash (joyfulpawsdogtraining.com) has specialized in training such service dogs for the last 15 years, though she actually started working when she was still in high school as a puppy raiser for Guide Dogs of America. If you need a service dog, she says, you should first decide if you want a program-trained animal. In that case, begin by searching the website of Assistance Dogs International (assistancedogsinternational.org). If you want to train your own dog, however, Nash, who lives in Oxnard, is there to work with you. The best service breeds “are Labradors and golden retrievers,” she says. “Both love to work, and they tend to have even, calm temperaments. Service dogs can’t be lazy or have too much drive.” She can help someone find a puppy, or if they have a dog, she’ll connect with the owner to set expectations and check out the animal, meeting outdoors so she can see how it acts around kids, wheelchairs, noise, and general chaos. An initial lesson gives her an idea how the dog responds to basic training. Then it takes time—perhaps two years—and a lot of work to shape behavior. “You start by rewarding any interaction and gradually shape it to what you want,” Nash explains. For the general public Nash has this advice: Don’t feel you have to respond when you see a service dog and its handler. Let them go about their business. Don’t stop to talk or relate stories about your own pet. Just smile and move on. 

NOVEMBER 2021 / 805LIVING.COM

Kasey Nash (opposite) with her yellow Labrador, Roger, trains dogs to help with tasks for persons with disabilities. She jokes that Roger is her “assistant dog trainer.”

NOVEMBER 2021 / 805LIVING.COM

A Happy Brits-giving Two transplants from across the pond celebrate Thanksgiving in the 805 one delicious dish at a time. BY JAIME LEWIS PHOTOGRAPHS BY GARY MOSS

As Englishwomen Pascale Beale and Sandra Adu Zelli like to describe it, they met in a parking lot. “It was at the Santa Barbara Farmers’ Market,” says Adu Zelli. “If memory serves correctly, we heard each other talking and each of us was like, ‘Oh! You’re English!’ ” The two have more in common than just their home country: Beale (pascales kitchen.com) is an accomplished cookbook author and culinary educator in Santa Barbara, while Adu Zelli is a trained chef with a pop-up bakery in Santa Barbara called Gipsy Hill Bakery (gipsyhillbakery.com). “As is always the case when you’re not living in your homeland, when I hear someone speaking with my accent, I’m curious where they came from,” says Beale, who grew up in England and France. “When we saw each other at the farmers market, we said hello. Then we said hello and a bit more. Then we got to know each other better and better, just from chatting at weekly markets.” As they became friends, Beale and Adu Zelli saw potential for them to work together on culinary events, pop-ups, and a media project they’ve coined “Two Baking Brits.” Through social media (instagram.com/twobakingbrits) and their website (twobakingbrits.com), Beale and Adu Zelli share favorite recipes, purveyors, farmers, and artisans in Santa Barbara and beyond. “I think we complement each other perfectly,” says Adu Zelli. “It’s a very natural outlet for us.” Beale concurs. “Our imaginations just ran wild,” she says. “It is a ton of fun.” With Thanksgiving around the corner, the two cooks are planning their menus. When asked about their Thanksgiving memories as expats, Beale recalled her first American Thanksgiving in Rhode Island, where she and a few friends prepared food for 20 guests and a snowstorm kept all but three away. Adu Zelli remembered last Thanksgiving, when she baked loads pies to fill customer orders during the COVID-19 pandemic. “I called it ‘Pie-mageddon,’ ” she jokes. “I love Thanksgiving,” says Beale. “The entire purpose of the holiday is to gather around a table—how marvelous is that?” Beale and Adu Zelli share several dishes here that you’ll want on your table this November 25. Each recipe is familiar, yet refreshingly different from the traditional standbys we trot out each year; swap one, two, or all of them into your menu this Thanksgiving, and prepare for a warm, tasty holiday.

NOVEMBER 2021 / 805LIVING.COM

Pear Carpaccio With Arugula and Roquefort Salad

Black Rice Studded With Pomegranates

Roasted Squash With Pistachio Pesto

Pear Carpaccio With Arugula and Roquefort Salad Traditionally, carpaccio is a dish of paper-thin beef or fish drizzled with olive oil or lemon juice. “In this dish, it’s the pears that have been thinly sliced to create the carpaccio,” says Beale. “The pears are sliced horizontally to create round disks.” Or if you prefer, she suggests slicing them lengthwise and fanning the pears out. Apples can also be showcased in this dish in place of the pears. Serves 8 3 tablespoons lemon olive oil (available in specialty shops or at pascaleskitchen.com) 1 tablespoon champagne vinegar Salt Freshly ground black pepper 4 ounces arugula or mâche 2 ounces Roquefort 1 tablespoon chopped pecans 1 tablespoon chopped pistachios 1 bunch chives, finely chopped 4 Asian pears, halved, cored, and very thinly sliced Mix together 3 tablespoons olive oil and 1 tablespoon vinegar in the bottom of a large salad bowl. Add a pinch of salt and some pepper. Place salad utensils over the vinaigrette. Put arugula or mâche, Roquefort, nuts, and chives on top of the serving utensils and set aside until ready to serve. Arrange one-eighth of pear slices in a circular pattern on a salad plate so that pears cover the central part of the plate completely. Repeat with remaining 7 plates. Toss salad and divide it equally among the plates, on top of the pears.

Black Rice Studded With Pomegranates

“I belong to a wonderful book club,” says Beale. “For over a decade we have shared advice, laughed, and cried together, had meals together—oh, and read books, too. There are seven of us. We’re a somewhat eclectic group comprised of one vegan, two pescatarians, a vegetarian, and the rest who eat almost everything.” At monthly potlucks, Beale says, the host prepares the main dish. “One November,” she recalls, “our meal took on epic proportions and resembled a vegetarian Thanksgiving feast. I made this hearty, jewel-like forbidden rice dish to share with these terrific women. Thank you, ladies, for all the great meals, discussions, and books we have shared together over the years!”

NOVEMBER 2021 / 805LIVING.COM

Celeriac, Potato, and Onion Gratin Serves 8 RICE 1 cup uncooked black rice (also known as forbidden rice), rinsed 1 tablespoon olive oil 4 large shallots, peeled and thinly sliced ⅓ cup raw pepitas, optional ½ teaspoon coarse sea salt 6–7 grinds fresh black pepper Seeds from 1 large (or 2 medium) pomegranate(s) ⅓ cup finely chopped chives ¼ cup finely chopped parsley Zest and juice of 1 small lemon VINAIGRETTE 1½ teaspoons pomegranate molasses or aged balsamic vinegar 1 tablespoon red wine vinegar or pear champagne vinegar ¼ cup olive oil Salt and black pepper Place the rice in a small saucepan with 2 cups of water and a pinch of salt. Bring to a boil.

Reduce heat to low. Cover and cook for 20 to 25 minutes or until rice is tender and water has been absorbed. Transfer cooked rice to a medium-sized serving bowl. While rice is cooking, pour olive oil into a small skillet over medium-high heat. Add shallots and cook, stirring frequently until soft and golden brown. Add pepitas (if using), salt, and pepper and cook for a further 60 to 90 seconds. Stir shallot mixture into rice. Add pomegranate seeds, chives, parsley, lemon juice and zest and stir once more. Whisk vinaigrette ingredients together in a small bowl. Pour over the rice mixture and stir to combine. Let rest at least 15 minutes before serving.

Roasted Squash With Pistachio Pesto

“When roasted, squash pairs sublimely with earthy flavored ingredients,” says Beale, “such as lentils, grilled mushrooms, Brussels sprouts, or as in this recipe, slightly crispy kale. This dish, with its chunky pesto, is an amalgam of autumnal flavors, deliciously savory and sweet.”

A Happy Brits-Giving

Serves 8 VEGETABLES 1 pound curly kale, rinsed and not dried, ribs removed, chopped into 1-inch-wide strips Olive oil Sea salt Black pepper 1 large or 2 medium butternut squash, peeled, halved lengthwise, seeded, and cut into ⅓-inch-thick slices 2 delicata squash, washed, halved, seeded, and cut into ⅓-inch-thick slices 2 teaspoons Herbes de Poisson (or a mixture of equal parts fennel seeds, coriander seeds, and brown mustard seeds) PESTO 1 cup parsley leaves ½ cup mint leaves ¼ cup pistachios 2 tablespoons chopped chives Zest and juice of 1 lemon ½ cup olive oil ½ teaspoon sea salt 8–10 grinds fresh black pepper Preheat oven to 425°F (400°F convection). Place kale on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with 2 to 3 pinches of salt and 5 to 6 grinds of pepper. Roast in the center of the oven for 8 to 10 minutes until lightly crispy around the edges. Transfer kale to a large shallow bowl. Lay squash slices in a single layer on the sheet pan used to roast the kale. Use a second sheet pan if the squash slices appear overcrowded. Drizzle with a little olive oil and sprinkle Herbes de Poisson over the top. Roast for 30 to 35 minutes, turning slices over once. When done, they should be fork tender and golden brown. Place roasted squash slices on top of kale. In a food processor fitted with a metal blade, make pesto. Add parsley, mint, pistachios, and chives to processor and chop, using short pulses, until a coarse paste forms. Add lemon juice and zest. With the machine running, pour in olive oil and process until pesto is moderately chunky. The consistency should be spoonable rather than pourable. Intersperse spoonfuls of pesto over and between the vegetables. Serve warm.

Celeriac, Potato, and Onion Gratin

2 pounds russet or Yukon gold potatoes, peeled, and very thinly sliced on a mandolin 2 pounds celeriac (celery root), peeled, and very thinly sliced on a mandolin 3 tablespoons finely chopped chives 3–4 green onions, finely sliced 4 ounces Gruyère cheese, grated

Serves 8 8 ounces crème fraîche 1½ cups cream Salt Pepper

Preheat oven to 375°F. In a large bowl, whisk together crème fraîche and cream. Add a generous pinch of salt and 5 to 6 grinds black pepper and whisk once more. Add remaining ingredients and mix well using your hands. >

“A potato gratin is always a pretty decadent dish,” says Beale. “In this version, potatoes are combined with celeriac, bathed in an unctuous mixture of cream and crème fraîche, and baked until all its cheesy goodness is golden brown.” She suggests serving it on a blustery day, or for a special occasion.

Cheddar Sage Scones

A Happy Brits-Giving

Layer the well-coated potatoes and celeriac slices in a large gratin dish or individual gratins, slightly overlapping them. Bake for 35 to 40 minutes or until the vegetables are tender and the top of the gratin is golden brown. Remove from the oven and let rest for 5 minutes before serving.

Cheddar Sage Scones

As a Brit, Adu Zelli loves a good scone, she says. “Funny enough, I never made them in U.K. kitchens, because they were all finedining and French places. Obviously, being here, I make a lot now.” Her inspiration for this savory scone is the sage-onion stuffing that often accompanies a traditional English Sunday roast. “Sage is such a great flavor,” she says, using the Danish term hygge to describe the coziness of its aromas. “It’s very warm, very ‘fall,’ ” she says. Makes 8 scones 3 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 tablespoons sugar 1 stick unsalted butter, cold, cut into ½-inch cubes 1 tablespoon minced fresh sage, plus 8 leaves ½ cup sharp cheddar 1¼ cups buttermilk 1 egg, beaten for glaze Preheat the oven to 400°F. Place all dry ingredients in the bowl of a food processor and pulse a couple of times. Add cold butter and pulse 3 to 5 times, until mixture looks like cornmeal. Add minced sage and cheddar and pulse once or twice to mix. Slowly, pouring and pulsing at the same time, add buttermilk until a rough dough forms. Turn mixture out onto a floured work surface. Bring it together. Try not to overhandle the dough. Roughly shape it into an 8-inch circle. Divide it into 8 wedges. Place on a parchment-lined baking sheet. Brush wedges lightly with beaten egg and place a whole sage leaf on top of each one. Refrigerate for 10 minutes to chill slightly. Bake for 18 to 25 minutes, until scones have grown in size and are nicely golden. Remove from oven and transfer to a cooling rack. Serve while still warm, with butter.

NOVEMBER 2021 / 805LIVING.COM

Sweet Potato Pie With Marshmallow

Roasted sweet potatoes with marshmallow topping is a classic American side dish, but as an English expat, Adu Zelli couldn’t understand it at first. “Every year at my friend’s house, her son loves his sweet potatoes with marshmallows,” she says. “The first time I saw it, I thought, ‘that’s crazy.’ But it’s actually quite soothing, I found.” This pie reflects her respect for that dish. “It’s something a little different from pumpkin pie, which is nice,” she says. “Plus, roasting sweet potatoes is a lot easier for some people to approach than roasting a whole pumpkin.” Makes 1 nine-inch pie PASTRY 3 cups all-purpose flour 1 teaspoon salt 1⅓ cups unsalted butter, very cold, cut into ½-inch cubes ⅔ cup very cold water FILLING 1 pound sweet potatoes 2 tablespoons melted butter ¾ cup light brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 2 tablespoons cornstarch ¾ cup whole milk ½ cup heavy cream 6 large eggs MARSHMALLOW FROSTING 1 cup egg whites 1¾ cups sugar ½ teaspoon salt ¼ teaspoon cream of tartar ¼ teaspoon vanilla extract To make the pastry: Place flour and salt in the bowl of a food processor. Pulse once or twice to mix. Add butter and pulse 2 or 3 times until the mix resembles coarse breadcrumbs. With the motor running, slowly add water until the dough comes together. Turn dough out onto a lightly floured surface and shape it into a disc. Cover with parchment paper and refrigerate for one hour or overnight. Remove dough from the refrigerator and let it sit on a counter for 10 to 20 minutes to soften a little. Roll out dough into an approximate 12- to 13-inch disk. Invert a pie

pan onto the pastry circle, trim the dough so that it is 2 inches larger than the pan. Turn the pan right side up. Fold dough circle in half and place it in the pan. Unfold the dough and gently but firmly press it into pan, leaving an overlay around the edge. Roll edges under and crimp with thumb and forefinger. Refrigerate for 1 hour. Begin making the filling: Preheat oven to 400°F. Wrap sweet potatoes in foil and bake for 45 minutes to 1 hour, until they are completely soft. Remove from oven and set aside to cool. Cut sweet potatoes in half and scrape flesh from the skin into the bowl of a food processor. Blend until smooth. Transfer mixture to a mixing bowl and set aside. Lower oven temperature to 350°F. Remove piecrust from refrigerator. Place pie pan on a baking tray. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 20 to 25 minutes until edges of the piecrust are a light golden-brown color. Remove from oven and take out parchment and pie weights. Return the crust to the oven, and bake for a further 5 to 8 minutes so that the entire piecrust is golden brown. Remove from oven and set aside to cool. To finish the filling: Add melted butter, brown sugar, cinnamon, nutmeg, salt, cornstarch, milk, cream, and eggs to the pureed sweet potatoes. Whisk until well combined. Pour sweet potato mixture into baked piecrust. The filling should just reach the top. Bake for 45 to 50 minutes or until edges are puffy and center is jiggly. Remove from oven and transfer to a cooling rack. Cool completely. To make the marshmallow frosting: Fill a 3-quart saucepan with 1½ inches of water, and place it over medium-low heat. In the bowl of a stand mixer, combine egg whites, sugar, salt, cream of tartar, and vanilla. Place the bowl over the steaming water, and use a spatula to stir and scrape down the insides of the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 350°F. Return the bowl to the stand mixer. Use the whisk attachment to whip the mixture on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes. Swirl and pile up frosting in the center of the cold pie; alternatively pipe large peaks on top of each other in a circle for dramatic presentation. If you have a culinary torch, lightly brown the surface of the frosting to give it a light, toasty finish. ·

Listen Up! For more Thanksgiving ideas and anecdotes from the Two Baking Brits, tune in to the 805 Living Eats podcast with contributing writer Jaime Lewis, Pascale Beale, and Sandra Adu Zelli at 805living.com.

Sweet Potato Pie With Marshmallow

Taste FOOD / WINE / DINING OUT

Take the Cake

SANTA YNEZ VALLEY FOOD WRITER REBECCA FIRTH SHARES SOME OF HER FAVORITE BAKED DESSERTS IN A NEW COOKBOOK. . By Nancy Ransohoff

ake is always a good idea—and never more so than at this time of year when cooler weather and annual celebrations usher in prime baking season. Providing fresh inspiration is Santa Ynez Valley blogger, food writer, photographer, and cookbook author Rebecca Firth’s The Cake Book (Page Street Publishing Co., 2021) slated for release at the end of this month. Firth offers helpful tips and showcases her twists on seasonal favorites, easy weekday confections, and pull-out-all-the-stops grand finales in the casual and straightforward style of her desserts-focused blog Displaced Housewife (displacedhousewife.com) and her previous recipe compilation, The Cookie Book.

APPLE CINNAMON EVERYDAY CAKE Thin slices of apple and almonds top this tender, moist, easy-to-make cake, which comes together and out of the oven in about an hour. The apples can be replaced with pears or warmer-season fruits, like peaches, plums, or berries. Firth says it is also delicious and pretty when dusted with confectioners’ sugar. She suggests serving it with vanilla-bean ice cream. Makes 6 to 8 servings 1 cup granulated sugar 3 large eggs, room temperature ⅔ cup good-quality extra-virgin olive oil 1 teaspoon almond extract 1½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon sea salt 1⅔ cups all-purpose flour 2 medium apples (about 3⁄4 lb), cored, and cut into thin slices ¼ cup sliced almonds

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“I wanted a cake cookbook that wasn’t overly fussy and would be a collection of the kinds of cakes I like to make for midweek celebrations to enjoy with family and friends or to mark special occasions,” says Firth. “I also wanted all of the cakes to be beautiful but not overly complicated. Probably because it was written during the pandemic, I was really careful to make the ingredient lists and instructions as simple as possible.” What follows is a preview sampling of seasonal recipes from the book: Apple Cinnamon Everyday Cake, Dulce de Leche Pumpkin Cheesecake, and Wintery Pavlova With Port Cranberries and Rosemary.

1 tablespoon fresh lemon juice ½ teaspoon cinnamon 3 tablespoons granulated sugar for sprinkling

center comes out with some crumbs but no wet batter. Let cool on a rack for 20 minutes before removing cake from pan to finish cooling on rack. Serve at room temperature.

Preheat oven to 350°F. Grease a 9-inch round cake pan and line it with parchment paper. Grease the parchment paper as well. In a large bowl, whisk together sugar and eggs until thick and frothy, about 2 minutes. Add olive oil, almond extract, baking powder, baking soda, and salt, and whisk for 1 minute more. Add flour and mix until just combined. Pour batter into prepared pan. Starting along the edge of the pan, lay apple slices on batter so they overlap slightly, working your way to the middle. Scatter sliced almonds evenly over the top and drizzle with lemon juice. Pinch cinnamon between your thumb and index finger and dust cake top with it. Repeat with sugar. Bake in the center of the oven for 40 to 45 minutes or until cake is puffed and lightly bronzed and a toothpick inserted into the

DULCE DE LECHE PUMPKIN CHEESECAKE Full of fall flavors and covered with a deeply caramelized sauce, this cheesecake requires 12 hours in the refrigerator to set but can be made days ahead. Firth offers these tips for best results: Drain the pumpkin well; start with all ingredients at room temperature; mix them slowly on low speed; and avoid sudden temperature changes. Makes 10 to 12 servings 15 ounces (1¾ cups) 100 percent pure pureed pumpkin (not pie filling) CRUST 12 whole graham crackers (6 ounces) >

REBECCA FIRTH

Dulce de Leche Pumpkin Cheesecake

Taste Food

3 tablespoons light brown sugar, packed 5 tablespoons unsalted butter, melted

DULCE DE LECHE 1 cup whole milk 1 cup heavy whipping cream ⅔ cup granulated sugar ½ vanilla bean, split and scraped, or 2 teaspoons vanilla paste or real vanilla extract ½ teaspoon sea salt ½ teaspoon baking soda Spread pumpkin puree on a couple of layers of paper or cloth towels to drain excess moisture. Repeat if pumpkin is quite moist. Let sit out and dry until ready to add to cheesecake. To make the crust: Preheat oven to 350°F. Grease a 9-inch nonstick springform pan and line it with parchment paper. Put graham crackers and brown sugar in a food processor or high-speed blender and pulse to a very fine crumb. Drizzle in butter and pulse until just combined and mixture resembles wet sand. Firmly and evenly press into the bottom of prepared pan. Bake for 10 to 12 minutes or until crust starts to turn a little golden and is bronzed around the edges. Set aside to cool completely. To prepare the filling: Increase oven temperature to 400°F and place a heat-safe skillet or Dutch oven on the bottom rack. Bring 4 cups water to a boil while you prepare filling. In the bowl of an electric stand mixer fitted with the paddle attachment, mix cream cheese, brown sugar, cinnamon, cloves, ginger, nutmeg, and salt on low for about 2 minutes or until smooth and lump-free, using a spatula to scrape down sides and bottom of bowl frequently to make sure everything is incorporated. In a small bowl, lightly whisk eggs and

NOVEMBER 2021 / 805LIVING.COM

Wintery Pavlova With Port Cranberries and Rosemary

then slowly stream them into cream cheese mixture with mixer on low speed. Continue mixing on low for 2 minutes or until combined. Add drained pumpkin, sour cream, orange juice, and vanilla, making sure each addition is well blended before adding the next; mix on low for another 2 minutes or until well blended. Use the back of a spatula to smash down any rogue chunks of cream cheese. Press mixture through a fine-mesh sieve into the cooled crust, smoothing the top with an offset spatula or the back of a spoon. Place cheesecake on a rack in the center of the oven and pour hot water into the skillet on the bottom rack; quickly close the oven door. Bake for 15 minutes. Reduce oven temperature to 250°F and bake for an additional 45 minutes. When done, the center of the cheesecake will jiggle if it’s gently shaken and the edges will be set. Turn off oven and let cheesecake sit in it for 30 minutes, door open. After 30 minutes, remove cheesecake from oven. Let it sit at room temperature for about 1 hour. When cool, wrap cheesecake in springform pan tightly in plastic wrap and refrigerate overnight. To make the Dulce de Leche: In a large, heavy bottomed saucepan set over high heat, whisk together milk, cream, sugar, vanilla bean seeds and pod, and salt, and bring to a boil. Reduce to a simmer and whisk in baking soda. Stir the pot occasionally and adjust the temperature so that some bubbles form around the edges of the pan but the mixture does not boil. After 30 to 45 minutes, the color will deepen, and the mixture will begin to thicken a bit. At this point, it will be more prone to boil, so stay near it, stirring more frequently and adjusting the temperature as necessary to keep it from boiling. After about 1½ to 2 hours, it will be done. It should have reduced, thickened, and become bronzed with a deep caramel color. Strain the dulce into a heat-safe, lidded container and refrigerate

until needed. It will thicken further as it cools. Allow dulce to come to room temperature before serving with cheesecake. Gently run a knife around the inside edge of the springform pan to release the cheesecake and remove pan sides. Place cheesecake on a cake plate, and pour dulce over the top. Slice and serve.

WINTERY PAVLOVA WITH PORT CRANBERRIES AND ROSEMARY Crispy-on-the-outside, soft-on-the-inside meringue is the basis for this showstopping dessert. A sweetened cranberry, tart cherry, and port reduction lends bright contrast to its subtle flavor and it snow-white appearance. Note: If you live in an area with high humidity, make the pavlova the same day it will be served; it may require additional time in the oven to achieve a crispy exterior. Makes 8 to 12 servings PAVLOVA 5 large egg whites 1 cup granulated sugar 1 teaspoon cream of tartar ½ teaspoon sea salt ¼ cup confectioners’ sugar 1 teaspoon vanilla paste or real vanilla extract PORT CRANBERRIES ½ cup water ⅓ cup light brown sugar, packed ⅓ cup ruby port 6 ounces fresh or frozen cranberries ½ cup dried tart cherries 1 sprig rosemary 1 tablespoon red wine vinegar 1 teaspoon five-spice powder WHIPPED CREAM 1½ cups heavy whipping cream, cold 4½ tablespoons confectioners’ sugar

REBECCA FIRTH

FILLING 14 ounces cream cheese, room temperature 1½ cups light brown sugar, packed ½ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon ground ginger ¼ teaspoon nutmeg 1 teaspoon sea salt 4 large eggs, room temperature 8 ounces sour cream, room temperature 1 tablespoon fresh orange juice 2 teaspoons vanilla paste or real vanilla extract

cabinetsense.com

To make the pavlova: Preheat oven to 350°F. Line a baking sheet with parchment paper. Add egg whites and sugar to the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the sugar is melted (rub some between two fingers; if it feels gritty, keep whisking) and the mixture is thick, frothy, and hot (160°F), about 5 minutes. Remove the bowl from the heat, transfer it to the stand mixer fitted with the whisk attachment, and add cream of tartar and salt. Whisk on medium-high speed until still, glossy, and cool to the touch, about 10 minutes (don’t rush it). Add confectioners’ sugar and vanilla, and continue whisking for 1 minute more. Make a mound of meringue on prepared baking sheet 8 to 9 inches in circumference. Use the back of a spoon to create a slight valley in the middle to hold the toppings post-bake. Place meringue in the center of the oven, and immediately reduce the temperature to 200°F. Bake for 2 hours. Check midway through baking time to make sure meringue is not browning. If it’s taking on any color, reduce oven temperature to 180°F. When meringue is done, it should be crispy on the exterior. Turn off the oven and leave meringue inside oven to cool completely; this should take several hours. Leave it in the turned-off oven until ready to serve. To make the Port Cranberries: In a medium, heavy-bottomed saucepan, add water, brown sugar, and port over medium heat, stirring until sugar is melted. Add cranberries, cherries, rosemary sprig, vinegar, and five-spice powder, and simmer for 15 to 20 minutes until the liquid has reduced and most of the cranberries are still plump (it’s okay if some have popped). Pour into a heat-safe bowl to cool completely. Remove rosemary sprig before using. To make the whipped cream: Place cold heavy whipping cream in the bowl of an electric stand mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form. Sprinkle in confectioners’ sugar, and whisk until soft peaks return, taking care not to overbeat. To assemble: Place pavlova on a serving plate, and pile high with whipped cream. Add Port Cranberries just before serving. · Recipes adapted with permission from The Cake Book, by Rebecca Firth, Page Street Publishing Co., 2021.

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Taste Wine By Matt Kettmann

Bordeaux Blends for the Feast s we enter the holiday season, it’s prime time to consider Bordeaux-style red blends. With cabernet sauvignon providing its hallmark red cherry and herbal influences, cabernet franc imparting peppery spice, merlot contributing lush berry layers, petit verdot adding tannic density, and malbec imbuing smoked meat nuances, it’s no wonder these wines—always a blend of two or more Bordeaux grapes—easily pair with a range of entrées and sides. Paso Robles dominates the local Bordeaux scene. Justin Winery put the region squarely on the map with its late-1980s vintages of Isosceles, and that wine, including Justin’s 2017 Isosceles, Paso Robles ($76; justinwine.com), which uses 9 percent cabernet franc and 8 percent merlot to lift the core of cab, remains a benchmark

NOVEMBER 2021 / 805LIVING.COM

for richness. Daou Vineyards is sparing no expense to elevate that reputation: the Daou 2018 Estate Cuvée Lizzy, Adelaida District ($85; daouvineyards.com) is a dry, dense, and toasty blend of 43 percent malbec, 34 percent petit verdot, 17 percent cabernet franc, and 6 percent cabernet sauvignon. A noteworthy contributor to California viticulture, the Stoller family, which founded Sunridge Nurseries in 1977, remains a reliable source of grapevines for vintners around the country. The Stollers also produce their own wines, including the 2018 Paris Valley Road L’Entente, Paso Robles ($75; parisvalleyroad.com), a nod to the family’s 1998 agreement with the French National Technical Association for the Improvement of Viticulture. Its 2018 Sextant “Octant,” Paso Robles ($80; sextantwines.com) spices up a 70 percent base of cabernet sauvignon with 15 percent petit

COMPLEXITY IS KEY WHEN PAIRING RED WINES WITH SEASONAL DISHES.

verdot and 15 percent merlot, all from the best blocks of the family’s RBZ Vineyard in the El Pomar District. Winemaker Craig Stoller recommends pairing these with roasted steak chimichurri, lamb shank osso bucco, rustic Italian dishes, and wild boar or venison. Down the coast in Santa Barbara County, the Santa Ynez Valley grows warmer as you go east, allowing Bordelaise grapes to gain a foothold in the Happy Canyon appellation. From the region’s first property planted from the beginning with biodynamic farming techniques, the 2018 Grimm’s Bluff Balance, Happy Canyon ($100; grimmsbluff.com) combines 50 percent cabernet sauvignon with 50 percent petit verdot. “[It] represents the seamless harmony between different varieties coming from the same soil,” says sales and marketing manager Jeff Chaney, who explains that this blend is overseen by co-owner Aurora Grimm. “She has actually directed every barrel to its final wine since our beginning.” Ryan and Jessica Carr started CrossHatch 10 years ago to focus on co-fermenting different varieties, a process that can add unique complexity. The CrossHatch 2017 Depth, Santa Ynez Valley ($40; crosshatchwinery.com), features 60 percent merlot and 40 percent cabernet franc. “This wine captures the spicy characteristics of the cabernet franc and the fruitfulness of the merlot,” says winemaker Ryan Carr, “making it truly a three-dimensional wine with big, round flavors and a structured finish.”

Crosscountry vintner Kirk Wiles lets petite verdot take the lead in his Paradise Springs Winery 2017 The Roshi, Happy Canyon ($59; paradisespringsofsantabarbara.com). “We typically see petit verdot heavy blends at our other bicoastal winery in Virginia,” says Wiles, “so it was unique for this to come out that way. Having the ability to combine wines to achieve certain desires in your final product makes all blends unique.” The Bordelaise blending tradition goes so deep that wines listed simply as cabernet sauvignon may also include other grapes. Take the Ground Effect Wine Company 2019 Cabernet Sauvignon, Happy Canyon ($20; groundeffectwineco.com), which includes 12 pecent cabernet franc and 3 percent petit verdot. For proprietor John Kochis, the cab franc adds earthniess and structure, while the petit verdot adds brooding dark-fruit flavors. “Although [its] only a small percentage [of other grapes],” says Kochis, “this varietal packs a big punch.” For those who are willing to buck the Bordeaux tradition a bit, the Herzog 2017 Special Reserve Quartet, California ($40; kosher; herzogwine.com) blends cabernet sauvignon, malbec, and petit verdot with a bit of zinfandel. “The zinfandel in the Herzog Quartet adds a dimension that pairs wonderfully with turkey, cranberries, and stuffing,” says Gabriel Geller, manager of wine education at the Herzog family–owned Royal Wine Corp. Geller calls it, “the perfect showcase of Bordeaux elegance and California richness.” ·

Seeing Stars

 Pop the corks! Three Central Coast restaurants received a coveted Michelin Guide California star in September. All three were elevated from Michelin’s New Discovery category. Here, recipients share their thoughts on what it means to be awarded the Michelin star. Bell’s

Bell’s, Los Alamos

bellsrestaurant.com “Of course I feel honored and proud to be awarded a star,” says chef Daisy Ryan, who helms her French-inspired bistro Bell’s with her husband Greg Ryan, “but most of all, I am excited for what it means to our staff and community. Having worked at a restaurant with a star elevates everyone at Bell’s in their future careers and helps them achieve their goals. “I am also proud to draw some positive attention to the hospitality profession in the Santa Ynez Valley, as it is my and my family’s home. We celebrated with our team, of course, with Champagne and karaoke.”

Sushi | Bar Montecito

sushibarmontecito.com Sushi | Bar Montecito, Phillip Frankland Lee’s 17-course omakase (chef’s choice) concept at the Montecito Inn, is presented by head sushi chef Lennon Silvers Lee and his team. “Anyone who knows me knows that this moment is all I’ve dedicated my career—really, my entire life—to,” says Phillip, chef and proprietor with his wife, pastry chef Margarita KallasLee, of the Scratch Restaurants group, which also includes Pasta | Bar in Encino, another star recipient. “And to be awarded two stars simultaneously isn’t even something I thought was possible. “I don’t even have the words to express the significance of this Sushi | Bar Montecito moment except for ‘thank you,’ to my team, Smoky Unagi (eel) to my brother (Lennon Silvers Lee), and to my wife. As soon as we have a moment to, we’re gathering up all of the Scratch Restaurants teams for a big party.”

Six Test Kitchen, Paso Robles

sixtestkitchen.com Chef-owner Ricky Odbert serves his 12-course seasonal tasting menu at his intimate 12-chef’s-counter-seat restaurant Six Test Kitchen four days a week. “For us as a restaurant, earning a Michelin star is recognition and affirmation for what we do,” says Odbert. “It gives us a clear direction and something to strive for even more. The day of the announcement, the restaurant was closed so the team and I had a barbecue and drank a few bottles of champagne.”

NOVEMBER 2021 / 805LIVING.COM

Six Test Kitchen

RECENT DEBUT

Cambodian Vibes

 The new Kult (Instagram @kultslo) in San Luis Obispo

has developed a following for its Southeast Asian-inspired tapas, sake cocktails, and striking decor. Owners Nino and Cher Eng, who also own San Luis Obispo’s Nite Creamery, describe the restaurant as “a passion project that is constantly evolving and growing, a project we can throw crazy ideas at and try new ideas and methods that haven’t been done before.” The often-updated menu of shareable plates, created by Nino and his sister Pie, includes dishes such as prime cut rib eye with a sweet-and-spicy housemade dip that’s punched up with chiles and garlic.

Cher Rolls with almond butter sauce

FROM TOP: BONJWING LEE; LIAM BROWN; COURTESY OF SIX TEST KITCHEN; HERALDO CREATIVE/COURTESY OF KULT

By Nancy Ransohoff

Dining Out

What ’s n ew o n th e lo c al re s ta ura nt sce n e. 90

AND THE WINNER IS…

CHEF MOVES

Q&A: Derek Brooks Hotel Cerro

 Executive chef Derek Brooks took charge of the food and beverage program at San Luis Obispo’s Hotel Cerro (hotelcerro.com) in September. Here, he shares his thoughts about his work and his plans for the hotel’s signature restaurant, Brasserie SLO.

CHEF: COURTESY OF HOTEL CERRO; BOTTLES: COURTESY OF HOTEL CALIFORNIAN; INTERIOR: ALDEN STEIMLE; DISH: COURTESY OF KYLE’S PROTEIN GRILL

What are you most excited about in your new position? I’m delighted that the concept of the restaurant is a French-style brasserie and that I can bring in those influences while utilizing the fresh produce available on the Central Coast and in the hotel’s edible garden. How would you describe your general culinary approach? Taking advantage of produce at the height of the season and then keeping it simple so the flavors shine through.

NEW LOCATION

Any particular dishes you’re looking forward to offering during the fall and winter months? I’m excited about introducing a version of beef bourguignon using beef cheeks. They’re an underutilized ingredient that fits in perfectly with the brasserie concept, as they can be braised until they are cut-it-with-a-spoon tender. I’m also adding Pomegranateglazed Duck Confit with green lentils, brussels sprout leaves, and Asian pears.

Room for Sips and Bites

 The Foley Food & Wine Society, a Healdsburg-based wine club, opened its newest tasting room in a temporary space at the Hotel Californian (hotelcalifornian.com) Djinn library bar in September. The hotel’s new ownership company, Foley Entertainment Group, founded by Santa Barbara County wine magnate Bill Foley, plans to move the new establishment to its permanent location on the hotel property in early 2022. Djinn

GIVING BACK

Plates and Bowls for a Cause

 Kyle’s Protein Grill (kylesproteingrill. com), the next-door spin-off of the Kyle’s Kitchen Hollister Avenue location in Goleta, reopened in September after a pandemic pause. The casual, order-at-the-counter restaurant’s create-your-own plate or bowl format starts with a choice of protein, such as grilled peppercorn steak, buttermilk fried chicken, or plant-based meatballs. Add two sides of grains or greens; options include roasted-garlic mashed potatoes and Thai peanut slaw. Then select a sauce, like spicy Korean bulgogi or chimichurri. The grill is open for lunch and dinner dining in and also offers delivery and takeout. Owner Jay Ferro donates a portion of the proceeds from the grill and his four Kyle’s Kitchen locations to provide meals for local families who have members with special needs. At press time, the Kyle’s Kitchen Special Needs Giving Back program had donated more than $200,000 to date. The program recently partnered with the Gwendolyn Strong Foundation to help create the first fully inclusive playground in the region.

For now, club members and other patrons can head to the library bar to sip two-flight offerings of Foley Family Wines from throughout California with unique food pairings created by chef Travis Watson. The menu changes frequently, but look for dishes such as Seared Wagyu New York Steak with Smoked Stilton, paired with 2017 Foley Sonoma Cabernet Sauvignon and Foraged Mushroom Fricassee Tart with 2018 Ferrari-Carano Pinot Noir. Wines are also available by the glass and bottle. The tasting room is open Wednesday through Sunday. Djinn continues to serve libations by mixologist Devon Espinosa. 

NOVEMBER 2021 / 805LIVING.COM

GIVING COUNTS 100 GIRLS WHO CARE CONEJO VALLEY

Make everyone’s season bright by supporting any of these worthy organizations.

ANGELS FOSTER CARE angelsfostercare.org

WHAT WE DO: Angels Foster Care protects abused, neglected, and abandoned infants and toddlers, nurtures them in one loving home until adoption or reunification, and ensures that they reach their maximum development potential. WHAT WE NEED: We rely on community support to help foster babies and toddlers in need. To donate and help a local foster child, please visit our website at angelsfostercare.org.

ALZHEIMER’S ASSOCIATION

100girlswhocare.com

CALIFORNIA CENTRAL COAST CHAPTER

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

WHAT WE DO: We are leading the way to end Alzheimer’s and all other dementia. Our local chapter provides free educational programs and support services (including a 24/7 Helpline at 800-272-3900) throughout our tricounty region, while also supporting critical research toward a cure.

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

APPLES TO ZUCCHINI COOKING SCHOOL atozcookingschool.org

WHAT WE DO: We teach children, teens, and adults how to prepare delicious, nutritious, affordable meals made from real food. We cook together, eat together, and clean up together. WHAT WE NEED: We need volunteers in our cooking classes! No previous cooking experience needed; just patience with kids and teens. As a bonus, you will learn kitchen skills and delicious recipes! You can also volunteer in our garden. Donations help us provide classes to underserved kids.

alz.org/cacentralcoast

WHAT WE NEED: Visit our website to make a donation, become an event sponsor, participate in one of our fundraisers such as The Walk to End Alzheimer’s® or The Longest Day®, or learn more about volunteer opportunities.

CASA PACIFICA casapacifica.org

WHAT WE DO: Each day Casa Pacifica helps 400+ foster and at-risk children and their families in Ventura and Santa Barbara Counties. We provide hope and help through a full spectrum of mental health programs and services including: residential and outpatient treatment programs, nonpublic special education school, transitional youth services, training, and community-based services. WHAT WE NEED: Casa Pacifica welcomes cash donations, gift cards (food, retail, Visa, etc.), hygiene items, and new socks and shoes (adult sizes).

EXPLORE ECOLOGY exploreecology.org

WHAT WE DO: Explore Ecology is an environmental education nonprofit that educates and empowers the next generation of environmental stewards. Every year, more than 30,000 students learn and grow with us in classrooms, school gardens, and on field trips to the Watershed Resource Center and Art From Scrap. WHAT WE NEED: We’re raising funds to continue to bring outdoor experiences to schools and to educate our community about actions they can take that lead to a healthier and more sustainable future.

FOOD SHARE OF VENTURA COUNTY

foodshare.com

WHAT WE DO: Food Share is Ventura County’s largest hunger-relief organization, working to ensure that no one in our county goes hungry. The cost of rent, utilities, childcare, and surging food prices means we’re serving an average of 140,000 food insecure, working poor, and unhoused adults and children each month. Together we lead the fight against hunger in Ventura County. WHAT WE NEED: Donations and volunteers! Visit foodshare.com or download our free app.

HIVE OF HOPE hiveofhope.org

WHAT WE DO: Hive of Hope offers a variety of psychotherapeutic services with sliding-scale rates to ensure that mental health care is available for all seeking support during these postpandemic times. A “private-practice” setting but with a community vibe. Empirically based methods hand in hand with intuitive-based approaches is our cornerstone. We work with families, couples, individuals, children, teens, and the geriatric community. WHAT WE NEED: Clients! We have therapists and openings ready to get to work.

tri-counties.wish.org

MENTAL WELLNESS CENTER

mentalwellnesscenter.org

MY STUFF BAGS FOUNDATION

WHAT WE DO: Make-A-Wish grants wishes to medically fragile children battling life-threatening illnesses. During COVID our special children wished for bedroom makeovers, VR gaming systems, campers, playsets, a fishing boat, to be a fireman, and more. You can help grant wishes that provide HOPE for today and for the future.

WHAT WE DO: The mission of the Mental Wellness Center is to advance mental wellness in Santa Barbara. Through mental health education, essential community services, and safe, affordable housing, the Mental Wellness Center serves individuals and families impacted by mental illness.

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: The Mental Wellness Center envisions a world where all people live their healthiest lives, and fear and misinformation about mental illness no longer exist. If mental health matters to you, please consider making a tax-deductible donation online today!

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.

MAKE-A-WISH® TRI-COUNTIES

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.

mystuffbags.org

GIVING COUNTS NEW WEST SYMPHONY

newwestsymphony.org

PATH

PEOPLE ASSISTING THE HOMELESS

pathsantabarbara.org

WHAT WE DO: New West Symphony inspires passion for symphonic music through live performances and educational initiatives. Professional musicians and guest artists are from the region and around the world. Free outreach and education opportunities, join with special clinics, workshops, and masterclasses.

WHAT WE DO: PATH is committed to

WHAT WE NEED: The Symphony looks for partners in the community for collaborations, in the corporate world for marketing opportunities and client relations, and individuals who wish to serve their community through volunteer and board service.

WHAT WE NEED: Your support to help our neighbors Make It Home! Since 2015, we’ve served more than 3,500 people in Santa Barbara County. To donate or volunteer, contact JB at johnb@epath.org.

SANTA BARBARA SCHOOL OF SQUASH sbsos.org

WHAT WE DO: Santa Barbara School

of Squash is a year-round sports, education, and mentoring program for committed underserved youth (5th–12th grade) who qualify for the National School Lunch program. Guiding students to realize their academic, athletic, and personal potential, our simple goal is for each student to graduate from high school and go to college. Since 2006 we have had a 100% success rate!

WHAT WE NEED: To find out how you can help, email robert@sbsos.org.

ending homelessness for individuals, families, and communities in California. In Santa Barbara, we offer a range of on-site and community-based services to help our unhoused neighbors access the services they need to improve their health, increase their income, and transition into stable housing.

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: Financial support for veterinary and conservation field equipment to continue caring for both the Zoo’s residents and local endangered wildlife. Donate at sbzoo.org/support or come visit the Zoo in person!

SANTA BARBARA FOUNDATION sbfoundation.org

WHAT WE DO: Since 1928, the Santa Barbara Foundation has a tradition of creating lasting change in Santa Barbara County. Through your support, we develop strategic partnerships and invest in initiatives that uplift working families, support our most vulnerable populations, strengthen our social sector, and improve the lives of all who call Santa Barbara County home. WHAT WE NEED: Give to the Santa Barbara Foundation and partner with us to make a difference for our neighbors, our families, and future generations.

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 Foundation fuels the excellence of SBCC by funding the SBCC Promise, student success programs, scholarships, emergency grants, and more. WHAT WE NEED: Generous gifts to support our community’s college and its students, making an outstanding higher education accessible to all.

and the eastern Mediterranean. Chef Nathan Lingle takes advantage of local ingredients in shareable plates like Day Boat Fish Crudo and main dishes such as Whole Roasted Branzino with green-olive salsa verde and brown-butter kale. Sip a craft cocktail, local beer on tap, or wine from the extensive list, on which Central Coast wines shine. Dinner is served Wednesday through Sunday.

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

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. UPDATE BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $26–$54 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 to experience the plant- and seafood-forward cuisine of executive chef Bruno Lopez in dishes such as king salmon, seared diver scallops, risotto with sea urchin or black truffle, glass noodles, and a grains and greens bowl. Taking influences from various California cultures, the menu showcases the flavors of local artisanal ingredients including fresh seafood, caught daily. Wine offerings from Santa Barbara County and around the globe, beers, and cocktails are among a wide selection of beverage choices. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea is served Monday through Saturday from 2 p.m. to 4 p.m. with 24-hour advance notice. 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.

NEW COSTA KITCHEN & BAR 1111 E. Cabrillo Blvd. Santa Barbara, 805-882-1234 costasb.com Cal-Mediterranean; Entrées $21–$42 Ocean Views

The stylish signature restaurant at Mar Monte Hotel across from East Beach offers a seafood-driven menu that incorporates influences from coastal Italy

Three dining concepts at this resort offer a variety of options. At Coin & Candor, a breakfast, lunch, and dinner brasserie, original dishes by chef Jesus Medina are driven by the seasonality of ingredients from local purveyors and influenced by his Latin roots. Onyx shines the spotlight on bright, fresh nigiri sushi and shashimi in offerings like the Hayabusa roll, 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. Accompaniments are available from a seasonally driven light-bite menu. For a sip of joe, Stir coffee bar, located off the lobby, is open daily from 6 a.m., offering a grab-and-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.

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 Michelinstarred 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.

Coin & Candor (coinandcandor.com) at Four Seasons Hotel Westlake Village serves up dine-in and to-go options for Thanksgiving feasts. Gather at the California brasserie and enjoy chef Jesus Medina’s special four-course menu of holiday classics and new takes, including savory side dishes such as pumpkin risotto with brussels sprouts. Pastry chef Patrick Fahy’s decadent desserts include chocolate pecan pie with bourbon ice cream. Preorder by November 11 to pick up your feast to go. Thanksgiving packages are available for up to 12 people. NOVEMBER 2021 / 805LIVING.COM

Where to Eat Now UPDATE LUCKY’S 1279 Coast Village Road Montecito, 805-565-7540 luckys-steakhouse.com and 3835 Cross Creek Road, Suite 18 Malibu, 310-317-0099 luckysmalibu.com Steak House; Entrées $16–$69 Saturday & Sunday Brunch

At the Montecito location of this upscale steak house, black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls. 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 Malibu location in the Malibu Country Mart offers the same mouthwatering steaks, chops, seafood, and cocktails, and carries on the black-and-white theme with an eye-catching jazz-themed mural in the dining room. Seating is also available on the covered and heated outdoor patio. Dinner is served daily in Montecito and Tuesday through Sunday in Malibu. Lunch is offered Monday through Friday in both locations.

The new Mutiny Burger (mutinyburger.com) in Paso Robles isn’t the typical burger joint. The eatery puts its own spin on regional burgers from all over the country and creates new versions of fastfood faves for its evolving menu. Look for smashed beef burgers topped with house-made chili, The Bird chicken sandwich on a brioche bun (try the spicy one), and The Plant vegan option. Pair one with a local beer and top it all off with a house-made seasonal hand pie. Open Tuesday through Saturday for lunch and dinner. 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.

NOVEMBER 2021 / 805LIVING.COM

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

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 family-friendly Pixie Pool. Jimmy’s Pub offers a menu of salads, sandwiches, wood-fired pizzas, and entrées plus craft beers and cocktails. (It’s also one of the few restaurants in Ojai to stay open past 10 p.m. on weekends.) Next door, Libbey’s Market is the place to go for a quick sandwich and a scoop of McConnell’s Fine Ice Creams.

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

Set in a spectacular seaside location, this luxury beachside resort’s seven distinctive restaurants and bars are open to the general public as well as hotel guests. Executive chef Massimo Falsini oversees the dining destinations, which emphasize locally and sustainably sourced ingredients. Caruso’s, the signature oceanfront eatery, is open daily for dinner and features alfresco seating over the sand in addition to a stylish dining room outfitted with deep blue leather booths. Menu highlights include starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the chef’s signature carbonara, uni tagliolini, and main courses such as pan-roasted petrale sole and grass-fed Watkins Ranch beef fillet. Local and international wines and traditional handcrafted signature cocktails are also offered.

UPDATE SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1720 sanysidroranch.com American Entrées $48–$90, Sunday Brunch $95 Great View, Romantic, Sunday Brunch

This historic resort’s Stonehouse restaurant is helmed by executive chef Matthew Johnson. Set upstairs inside a 19th-century citrus-packing house, it boasts an inviting dining room with fireplaces, creek-side views, and a sheltered terrace. The lunch menu offers dishes like Crispy Halibut Tacos, while dinner mains include options such as Steak Diane, prepared in the classic style and flambéed tableside. Sip from the renowned wine cellar’s 12,000 bottles of varietals from around the globe. Sunday brunch includes starters, entrées, desserts, and Champagnes from Mumm.

NEW SEAR STEAKHOUSE 478 4th Place Solvang, 805-245-9564 searsteakhouse.com Steakhouse; Entrées $26–$125

Living up to its name, this restaurant and bar from owners Demetrios and Karen Loizides, owners of K’Syrah Catering and Events, serves up expertly prepared steaks and sides. A seasonal menu includes ingredients sourced from the Loizides family’s Santa Ynez Valley organic farm. Steaks range from a filet mignon center cut to a shareable tomahawk. Pork chop, lamb, and fresh seafood dishes are also on the menu. The same high standards applly to the beverage program, which features a locally focused wine list and inventive cocktails. A separate menu is devoted exclusively to martinis.

TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS 3201 Camino del Sol Oxnard, 805-983-1560 tierrasuratherzog.com New American; Entrées $16–$144 (for 32-ounce rib eye for two), Buffet Brunch $65 Sunday Brunch Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia maintains a local, seasonal vibe at lunch and dinner. Marinated olives and lamb bacon are made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanillaspiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian; Entrées $18–$36, Market Price for Some Seafood Sunday Brunch

Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest

of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

Food, Family and Flying...and now Dinner!

UPDATE WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, 805-642-1200 watersedgeventura.com American; Entrées $21–$55 This aptly named bar and grill offers well-prepared plates from land and sea in an elegant setting with harbor views. Starters like chorizo crab cakes, garlic shrimp, and the restaurant’s award-winning New England clam chowder set the stage for main dishes such as seared sesame seed–crusted ahi and braised Szechuan short ribs. Brunch, served every Saturday and Sunday, offers appetizers, egg dishes, beignets, and waffles, as well as burgers, sandwiches, and locally sourced fish. Pets are welcome on the patio. Happy hour is every day from 3 p.m. to 6 p.m. (except holidays).

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views. BELL’S 406 Bell St. Los Alamos, 805-344-4609 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.”

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

Now serving dinner Friday and Saturday nights from 5 pm to 8:30 pm. Tues.–Sun. 8 am–3 pm | Fri. & Sat. 5 pm–8:30 pm 805.388.2535 | thewaypointcafe.com 325 Durley Ave., Camarillo, CA 93010

Where to Eat Now 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 onionbacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and housemade butter. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

BOUCHON 9 W. Victoria St. Santa Barbara, 805-730-1160 bouchonsantabarbara.com Wine Country Cuisine; Entrées $26–$38 Romantic

Bouchon celebrates the local, from its carefully curated wine list to the craftspeople overseeing the successful remodeling of the garden patio at the front entrance. Executive chef Greg Murphy follows suit, using farmers market ingredients in dishes like panroasted local white fish with wilted dandelion greens or a soup featuring white carrots from Tutti Frutti Farms. (Murphy’s Foodie Stroll menu includes a tour of the Tuesday farmers market followed by a threecourse meal with wine for $95 per person.) Add the gracious presence of proprietor Mitchell Sjerven and you have the ingredients for the first Santa Barbaraarea restaurant in a decade to earn the AAA Four Diamond award for excellence.

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

Bank of Italy Cocktail Trust (bankofitalycocktails.com) cocktail bar and eatery in Ventura introduces its new happy hour menu with special prices on aperitifs (sip the Tiny Negroni for $7), small bites, and a rotating daily special. Expect nibbles such as California-focused cheese boards, bar nuts punched up with house-made Angostura bitters, house-pickled farmers market veggies, Santa Barbara Pistachio Company nuts, and tinned fish from Ventura-based Patagonia Provisions. Happy hour is Monday through Friday from 4 p.m. to 6 p.m. 98

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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.

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-theoven 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 small-lot wine and nosh small bites on the patio Thursdays through Saturdays until midnight. Takeout is available.

NEW E + MON 2805 Agoura Road Westlake Village, 805-371-3693 eplusmon.com Sushi; Entrées $12–$27

Chef-owner Hidetoshi “Teddy” Seike, a restaurateur who was raised in Japan, joins forces with head chef Koji Miyamoto, whose cuisine has earned Michelin Bib Gourmand recognition, at this stylish eatery in the Westlake Commons. They offer a creative lunch and dinner menu of sushi, sashimi, bao (steamed buns), and Asian salads that spotlight seasonal ingredients. Look for signature rolls such as the E + Mon Crunch Roll, featuring spicy tuna and shrimp tempura with chive mayo, avocado, sesame, sweet soy, cucumber, and citrus sauce. Premium sake, Japanese craft beer, and California wines are the perfect sips.

UPDATE FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com Modern European; Five-Course Tasting Menu $85 per guest; À La Carte Entrées $29–$48

This charming eatery at the Mirabelle Inn was recognized with the Plate designation in the Michelin Guide California 2019. Chef Javier Ramirez combines local ingredients with classical techniques for his seasonal five-course tasting menu, offered in addition to the à la carte menu. Look for dishes such as Roasted Cauliflower with truffle and chive vinaigrette, Kimchi Cracklings, miso-marinated duck breast, seasonal risotto, house-made pasta, local wild-caught seafood, and 28-day aged prime New York steak. A well-curated wine list includes international and Central Coast bottlings and interesting varietals.

FULL OF LIFE FLATBREAD 225 Bell St. Los Alamos, 805-344-4400 fulloflifefoods.com Californian; Flatbreads and Entrées $9–$27

Opened in 2003, this down-to-earth gem has become a foodie destination. Dinner is served on Thursdays through Sundays, with lunch on Saturdays and Sundays. Owner Clark Staub’s vision rings deliciously true in every bite of the fresh salads, flatbreads, and entrées made with seasonal ingredients from local farmers markets and artisan food producers. For flatbreads, look for the vegetarian Shaman’s Bread with a crunch of New Cuyama pistachios and the Nitrate-Free Pepperoni and Peppers. Diners who sit at the bar can order food there, too, and seating is available outside.

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

The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast and lunch. Morning meal offerings include dishes like Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu features salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. The bakery’s rustic patio is shared by its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.

HOTEL CALIFORNIAN 36 State St. Santa Barbara, 805-882-0100 thehotelcalifornian.com/santa_barbara_ restaurants/ Eclectic; Small Plates $12–$19

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. Blackbird, a cocktail bar located on the ground floor of the hotel, features lounge-style seating, a creative menu of small plates from executive chef Travis Watson, and inventive cocktails by mixologist Devon Espinosa in addition to local wines and craft beer. (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.

UPDATE INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $10–$18

Part restaurant, part butcher shop, and part takeout, this popular spot is hard to miss—just look for the colorful mural with floating sausages and the retro neon “EATS” sign in front. Inside, you’ll find locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu features an array of wood-fired pizzas, such as rosemary with Parmesan or skirt steak, tomatillo, and queso fresco (a soft, mild, white Mexican cheese). Small plates include chicken liver with guanciale (Italian cured pork), while the sandwich list offers selections like the Crispy Pork Banh Mi. Local wine and beer options are on tap. Check out the deli case for imported cheeses, house-cured meats, and other delicacies.

NEW LA PALOMA CAFÉ 702 Anacapa St. Santa Barbara, 805-966-7029 lapalomasb.com Californian/Mexican/Spanish; Entrées $21–$30 Weekend Brunch

This neighborhood favorite occupies a historic building and a special place in the hearts of locals. The original La Paloma Café was open from 1940 until 1983; for the next 37 years it was Paradise Café. Now owned by Acme Hospitality, the restaurant offers a creative menu focused on oak-grilled meats and fish, along with seasonal produce. Chef Jeremy Tummel melds Spanish and Mexican influences in dishes such as Santa Barbara Mission Chicken with apple-and–pink

peppercorn sauce and Santa Maria–Style Snake River Farm Wagyu Tri Tip. Sip a specialty margarita, local wine, or beer. Seating is offered on a two-level outdoor patio or inside the casual dining room. Dinner is served Wednesday through Sunday; Saturday and Sunday brunch is from 10:30 a.m. to 1:30 p.m.

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

Santa Barbara’s Funk Zone takes flight with The Lark, named for the Pullman train that once made overnight runs between Los Angeles and San Francisco. The past is present in the restaurant’s setting, a former fish market remodeled to include exposed brick walls, subway tile, communal tables, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. West Coast oysters with Goleta caviar lime are popular starters to shared plates of roasted chicken with green peppercorn gastrique, depending on the season. Craft brews, wines by the glass, cocktails, and mocktails extend the artisanal spirit into the bar.

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

FAMILY OWNED FOR 33 YEARS

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.

805-451-3459 | blynchconstruction@gmail.com blynchconstruction.com | LIC. 596612

DINE OUT and DO GOOD!

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

805 Living ’s

Dishing It Out for Charity

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 old-school 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, Creolestyle, boiled shrimp and Santa Barbara live uni, and sip local wines, craft beers, and classic cocktails.

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),

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

For details, turn to page 57 or visit 805living.com.

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

is a delicious and easy way to boost local nonprofits and restaurants this holiday season!

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Where to Eat Now 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.

to take home. At the pizzeria, enjoy chicken, fish, and beef entrées, pasta, antipasti, salads, and panini. Pizzas are topped with gourmet ingredients, such as sautéed rapini, spicy salami, and black truffles.

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

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

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

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

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

Acme Hospitality restaurants The Lark (thelarksb.com), Loquita (loquitasb.com), and La Paloma Café (lapalomasb.com) are now certified by the Surfrider Foundation as Ocean-Friendly Restaurants. The designation recognizes the eateries’ commitment to sustainability, use of local catch on their menus, and creation of dishes that include bycatch. UPDATE OLIO E LIMONE RISTORANTE, OLIO BOTTEGA AND OLIO PIZZERIA 11 W. Victoria St., Suites 17-18, and Suite 21 Santa Barbara, 805-899-2699 olicucina.com Italian; Restaurant Entrées $20–$42, Bottega $4–$12, Pizzeria $6–$28

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello preside over these three Italian venues. At the ristorante, salads, seafood, chicken, and chops are served alongside house-made pastas and sauces. Olio Bottega, a casual breakfast, lunch, snack, and retail spot next door, serves egg dishes, Italian croissants, and espresso drinks for breakfast and hot Italian street food specialties and panini on house-made focaccia for lunch. Shop from a selection of Italian specialty products, cocktails, beer, and wine

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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.

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. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

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

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

SANTO MEZCAL 119 State St. Santa Barbara, 805-883-3593 santomezcalsb.com Contemporary Mexican; Entrées $15–$26

Located a block from the beach on the edge of the buzzy Funk Zone, this stylish venture from restaurateur Carlos Luna offers a fresh take on

Mexican dishes made with local ingredients. The menu celebrates seafood with plates such as Halibut Ceviche and Camarones al Mescal (Mexican shrimp sautéed in a creamy mezcal sauce). Breakfast, lunch, and dinner are served daily. A full bar pours creative craft cocktails and selections from wine and beer lists with local and international labels. Happy hour hums weekdays from 2 p.m. to 5 p.m.

SIX TEST KITCHEN 3075 Blue Rock Road, Unit B Paso Robles, @six_test_kitchen sixtestkitchen.com Seasonal; 12-Course Tasting Menu $185

Chef-owner Ricky Odbert started out offering his seasonal menus in a garage location, where he had six seats for lucky guests. He now has 12 chef’scounter seats in this intimate spot in Paso Robles’ Tin City. The unique dining experience is a 12-course tasting menu that changes with the seasons and is driven by the bounty of local farms. Expect creative dishes such as raw dry-aged California yellowtail, seasoned with Meyer lemon in plum, cucumber, and gazpacho consommé. A wine pairing option features local and imported wines, and there is a short by-theglass and bottle list. The restaurant is open for dinner Wednesday through Saturday; reservation tickets are available online.

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 oak-grilled 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-to-table 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.

Goodland Graze (goodlandgraze.com) owner Silvia Guerra introduces her rainbow grazing platters and boxes just in time for holiday entertaining. Fruits and veggies change according to what’s available at the farmers market, but the colors of the rainbow always flow across the platters, perhaps starting with red strawberries and pink prosciutto and ending with violet-hued blackberries. Also included are cheeses, San Marcos Farms Honey Company honeycomb (for platters) or honey sticks (for boxes), olives, crackers, herbs, and an edible floral garnish. Platters are available in three sizes and boxes in five; visit the website to order. 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 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 ringshaped, 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 takeout orders. Brent’s Deli is open for breakfast, lunch, and dinner daily.

THE DAISY 1221 State St. Santa Barbara, 805-845-0188 thedaisyrestaurant.com Californian/Mediterranean Entrées $16–$22 Kid-Friendly

Owned by husband-and-wife team Dominic Shiach and Carmen “Daisy” Deforest, this bright and airy café is known for its top-notch food, casual setting, and good value. Deforest helms the kitchen, offering dishes such as Falafel Plate, Mezze Plate, House-Smoked Brisket Banh Mi, California Lamb & Beef Kofta Meatballs with tzatziki, and Spicy Braised Chickpeas with couscous. All are made with produce from farmers markets and Farm Cart Organics in Carpinteria. Sip from a selection of 16 mostly local wines on tap, selected beers, and kombucha on tap. The café is open for lunch and dinner, and dogs are welcome on the outdoor patio.

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 skeeball 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 NOVEMBER 2021 / 805LIVING.COM

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Where to Eat Now 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.

JANE 1311 State St. Santa Barbara, 805-962-1311 janesb.com and Jane at The Marketplace 6940 Marketplace Drive Goleta, 805-770-5388 janeatthemarketplace.com Eclectic; Entrées $9–$34

Devoted fans keep coming back for the wellexecuted main dishes, pastas, salads, sandwiches, burgers, and daily specials at these sister eateries, which are named for owner Margaret Huston’s mother Jane Moody, whose pictures adorn the walls. The Santa Barbara location is open for dinner, offering entrées that range from grilled duck breast and filet mignon to Chicken Picatta and penne with house-made Bolognese sauce. For dessert, don’t miss the coconut chiffon cake. The Goleta venue is open for lunch and happy hour as well as dinner. The menu there is similar but also includes oak-fired, brick-oven pizzas.

Looking for a luxury dining experience to help celebrate the holidays? The Farmhouse at Ojai Valley Inn (ojaivalleyinn.com) offers lunch by Burt Bakman and special guest chef Nancy Silverton on November 28. Bakman is a chef at Beverly Hills’ Sant’olina restaurant, which focuses on Mediterranean cuisine with a Southern California slant. Tickets are $275 each, exclusive of service charge and tax. Reservations are available online.

LOVI’S DELICATESSEN 24005 Calabasas Road Calabasas, 818-223-8777 lovisdeli.com Deli; Entrées $11–$30 Kid-Friendly

“Delicatessen” seems like a misnomer for this sharp and sleekly designed modern restaurant and bar. A comprehensive menu offers standard deli fare like triple-deckers, house-made soups, and smoked fish platters but also features contemporary dishes such as Alaskan salmon, Mexican, pasta, and vegetarian specialties, and build-your-own salads with 65-plus ingredients. The restaurant consists of four spacious areas. A bright main dining room is designed with clean lines, earth tones, and stylish riveted steel tables. Another dining room has a full bar, and the beautiful shaded outdoor patio is a perfect place for Sunday brunch. Most impressive is a private glassed-in dining room that seats 30 and has an equally impressive wine cellar. Fifteen flat-screens are judiciously placed, so they don’t detract from the upscale vibe. Lovi’s is open for breakfast, lunch, and dinner daily and serves breakfast all day. Daily happy hour is from 3 p.m. until closing. Catering and delivery are available.

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

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.

Savvy seafood lovers get their fix at this buzzing oceanview spot with an outdoor patio. Oysters, such as Fanny Bay and Kumamoto, are delivered fresh daily and other fresh crudo starters include scallop carpaccio and salmon poke tacos. Preparations change seasonally, but look for pan-seared Pacific halibut and cioppino, chock-full of sea bass, mussels, prawns, and littleneck clams. Non-seafood options include hangar steak au poivre and wild mushroom and asparagus risotto. Go ahead and splurge on the peanut butter–chocolate tower. Happy hour is Mondays through Thursdays (excluding holidays) from 4 p.m. to 5 p.m., offering the chef’s choice of oysters on the half-shell with rice-wine mignonette for $1.50 each, $1 off draft beers, and $7 curated wines by the glass. Dinner is served nightly.

TAP THAI 3130 State St. Santa Barbara, 805-682-1114 tapthaicuisine.com Thai; Entrées $12–$18

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

Fun, Fun, Fun

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

RUMFISH Y VINO 34 N. Palm Street Ventura, 805-667-9288 rumfishyvinoventura.com Caribbean–Central American Inspired Entrées $13–$27 Sunday Brunch

Rumfish Y Vino brings the taste and feel of the tropics to Ventura. The airy dining room and bar area and roomy outdoor patio with lush plantings and a fireplace puts diners in vacation mode. Begin by nibbling crispy Conch Fritters, Ahi Tuna Crudo, or Peruvian Ceviche. Move on to Caribbean Fish Stew, braised pork tacos on house-made corn tortillas, or vegetarian rice and beans with roasted vegetables. Sip an inventive cocktail or local beer and wine. The restaurant is open for lunch, dinner, Sunday brunch, and daily happy hour.

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,

At this bustling neighborhood eatery, owner Preaw Chamchoi presents a fresh, modern take on the food she grew up eating in Bangkok. Tables and counter seats are filled with groups of friends, families, and couples digging into mainstay dishes such as Pad Thai, Green Curry, and Drunken Noodles made with flat rice noodles, along with the don’t-miss side dish of Roti (Thai crepes). Drinks include Thai beer, local beer on tap, and sake.

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

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

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

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 jump-start 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-thecounter options include Love Pho, Taqueria el Tapatio, Don Waffly, Burnin’ Mouth, and Silverlake Ramen. The craft-beer bar Bottle & Pint serves local brews and

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.

ciders on tap and by the bottle and can; wines are available by the glass. Fun artwork, inventive communal seating areas, and two retail shops add to the vibe.

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

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

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.

PEASANTS FEAST 487 Atterdag Road Solvang, 805-686-4555 peasantsfeast.com Seasonal Comfort Food Entrées and Sandwiches $14–$18

Owned by chef Michael Cherney, an alum of Las Vegas’ L’Atelier de Joël Robuchon, and his wife Sarah, a hospitality pro, this family-friendly restaurant focuses on scratch-made food from local ingredients. Menu stars like Solvang Hot Chicken sandwich, The Grotto Smash Burger, Local Rock Fish Tacos, and family meals such as Whole Fried Free-Range Chicken are served in the casual earth-toned dining room, on the outdoor patio, and for takeout. Reina’s Ice Cream by the Scoop, made by the Cherneys’ daughter, is a must.

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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.

WAYPOINT CAFÉ 325 Durley Ave. Camarillo, 805-388-2535 thewaypointcafe.com American; Entrées $16–$25 Kid-Friendly

With its unique location at the Camarillo Airport, this café is a locals’ favorite for breakfast, brunch, lunch, and Friday and Saturday dinner with airplane traffic views. Signatures at dinner are Chicken Marsala, Top Sirloin Steak, and Rotelli Cajun Pasta, and tacos, burgers, sandwiches, and salads round out the menu. At lunch, try the Serrano Cheeseburger and an old-fashioned ice cream milkshake. Egg dishes rule at breakfast, along with Belgian waffles, pancakes, breakfast burritos, and house-made Cinnamon Roll French Toast. Tri-tip cooked on an oak-fired grill makes a special appearance on Wednesday, Saturday, and Sunday. Sit inside or on the spacious outdoor heated patio. 

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