Ventura Blvd August 2018 by Moon Tide Media

THE FOOD I SS U E OURV E N TU R A B LV D.CO M

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AUGUST 2018

where we live 14 Q & A Coolhaus Head Honcho Natasha Case 23 FRESH CUT Rose Lane Farms in NoHo 24 DATEBOOK Fun Stuff to Do

26 WHERE YOU’LL FIND ME Band Leader Cleto Escobido & Actor Sam Lerner 28 STYLE FILE Swanky Table Settings 56 ISLAND ADVENTURE Weekend in Catalina 64 SEEN Faces Spotted Around Town

59 32 features

and then some...

16 CHEZ LUDO Baking at home with Petit Trois chef Ludo Lefebvre.

40 PROFILES Taste of the Valley

32 ENDLESS SUMMER Indulge in swoon-worthy summer recipes. 59 WHEAT & PROUD Grist & Toll produces artisan flour like you’ve never tasted. 68 THE GRAPE ESCAPE A full immersion into the culinary advertures of Tuscany.

74 REAL ESTATE Spectacular Local Listings 98 IN DEFENSE OF THE NIGHTCAP Sure, it’s habitual. Sure, it’s not the healthiest. Why one writer won’t give it up.

the sauce 44 PERFECT PAIRINGS Arcwood Wine Bar in Tarzana 46 GET THE SCOOP Irresistable Combinations 48 ANYTIME APERITIF Honey Bubbles Moscato

COVER Chef Ludo Lefebvre photographed by Shane O’Donnell

Encinoâ&#x20AC;&#x2122;s Home Away From Home

BAR I DINING ROOM I PATIO I PRIVATE ROOM (818) 855-1203 I 16120 Ventura Blvd. Encino, CA I davenportsrestaurant.com

EDITOR-IN-CHIEF

PUBLISHER

Linda Grasso

Robin Sanders 818-427-2050 | robin@goldenstate.is

ART DIRECTOR Michelle Villas

ADVERTISING Senior Media Solutions Manager | Sue Williams

EDITORIAL

818-625-3515 | sue@goldenstate.is

Editorial Director | Darren Elms Media Solutions Manager | Erika Carrion Copy Editors | Peggy Jo Abraham,

310-897-2424 | erika@goldenstate.is

Laura Watts Media Solutions Manager | Marcie Gutierrez Senior Graphic Designers

424-220-6337 | marcie@goldenstate.is

Christine Georgiades, Kelsey Elliott Media Solutions Manager | Amy Tetherow VB’s The Sauce eNewsletter Editor

424-220-6338 | amy@goldenstate.is

Joshua Lurie GROUP PUBLISHER Jared Sayers

CONTRIBUTORS Michalene Busico, Heather David, Staness Jonekos, Kara Mickelson, Cat Sherwin, Rich Thomas, Karen Young PHOTOGRAPHERS Michael Becker, Susana Capra, Tameka Jacobs, Shane O’Donnell

MANAGING PARTNERS Charles C. Koones

Todd Klawin

No part of this periodical may be reproduced in any form or by any means without prior written consent from The Golden State Company, LLC. Any and all submissions to this or any of The Golden State Company, LLC publications become the property of The Golden State Company, LLC and may be used in any media. We reserve the right to edit. SUBSCRIPTIONS Email: info@moontidemedia.com or phone: 310-376-7800. Subscriptions are $29 per year. TO OUR READERS Ventura Blvd welcomes your feedback. Please send letters to: Reader Response Department, Ventura Blvd Please include your name, address and email. Edited letters may be published.

VENTURA BLVD | AUGUST 2018

200 N. Pacific Coast Highway, Suite. 110, El Segundo, CA 90245 Tel 310-376-7800 | Fax 310-376-0200 | venturablvd.goldenstate.is

editor’s letter | LINDA GRASSO

Big Thyme It is such an exciting time to be releasing our annual FOOD issue. Restaurants of every kind, many of which are helmed by LA’s most acclaimed chefs, have landed here in the Valley in recent years. And now we have what might be described as the crescendo. This past spring, Ludo Lefebvre opened a local outpost of his popular LA spot, Petit Trois. The Valley version of the French bistro seems to say to the rest of the city what all of us locals already know: The Valley has arrived. For this issue, Ludo invites us into the Sherman Oaks home he shares with his wife and two children. Indeed, getting a peek at a professional chef’s kitchen was a thrill. But the most exciting aspect of our team’s visit was being able to watch Ludo in action (using some rather fancy schmancy appliances). For writer Michalene Busico, the chef prepared a classic French dessert, a recipe of his mother’s. And in a stroke of brilliance—she snagged the recipe for us (page 19). Ludo is a guy who has strong convictions and follows them, and on page 59 you’ll meet a woman who does the same. Lifelong baking enthusiast Nan Kohler wasn’t able to get the kind of fresh-milled flour she wanted, so she took action—opening Grist & Toll, the first independent stone mill in LA in nearly a century. At the Pasadena headquarters, she uses old-world principles and artisan grains to produce superior tasting flour, and she’s selling bags to some of the city’s best restaurants. Writer Karen Young’s feature keys in on a passion that fueled an idea and ultimately a bona fide business—a testament to how getting off the beaten track and following your gut can lead to success and fulfillment. If you love to cook, you won’t want to miss our summer recipe section (page 32) where VB Food stylist, Kara Mickelson, shares her favorite farm-fresh dishes. Flip through the stunning photos, make your grocery list, head to a local farmers market (Tuesday in Sherman Oaks; Friday at Westfield Topanga; Sunday in Studio City) and have a ball making Kara’s recommendations. And looking for a quick way to cool down after picking up the kids from camp? VB food writer Josh Lurie combed the Boulevard in search of the most innovative ice cream “combos” (page 46). Mango & Sticky Rice? I say just go for it! Happy Summer!

Linda Grasso Editor-in-Chief

VENTURA BLVD | AUGUST 2018

Follow me on Instagram @linda.grasso and my podcast @she_sez

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august ALL HANDS ON DECK

Petit Troisâ&#x20AC;&#x2122; Ludo Lefebvre inivites us into his kitchen at home to make one of his fave summer desserts. For more, go page 16.

DECEMBER 2017/JANUARY 2018 | VENTURA BLVD

Sweet Success How Natasha Case went from selling ice cream sandwiches out of a broken-down truck to helming one of the fastest growing female-owned ice cream companies in the country.

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Running an ice cream company wasn’t exactly the plan when Natasha graduated from Harvard-Westlake and got two college degrees in architecture (an undergraduate degree from UC Berkeley and then a masters at UCLA). But while working as a Disney “Imagineer,” she came up with a unique ice cream sandwich that combined her interests in food and design. Cut to nearly a decade later, and Coolhaus is a breakout success story in the frozen foods industry. Available at 6,000 stores across the country, this year it is estimated the brand will rack up $13 million in sales. VB editor Linda Grasso chats with the 34-year-old Sherman Oaks native about growing up local and starting from scratch.

Coolhaus and getting a jumpstart on quality, innovative ice cream. Take us back to 2009 when you came up with the idea for Coolhaus. I was working as a Disney Imagineer and, because of the economy, morale at the office was really low. I came up with the ice cream sandwiches basically as a way to lighten the mood. I’d been playing around with the intersection of food and design for a while. I started baking the cookies and making the ice cream from scratch and naming the sandwiches after architects. It was like, ‘Oh sorry to hear the bad news. Here is a Frank Berry [rhymes with Gehry]!’ So how did the launch happen? I met my partner, Freya Estreller, and she really believed in what I was doing. She had a real estate development background, and we decided to join forces on Coolhaus. At the time, there was no innovation in the industry, and we aspired to be the first artisan ice cream truck of our generation. And then Coachella happened. Yes. For the music festival that April, we bought a beat-up, broken-down postal van—it didn’t drive, but it had chrome wheels! We had AAA tow it to the desert. Immediately people just started lining up and putting photos on social media. When we got back to LA, we had a rapidly growing social following.

What was it like growing up here back in the ‘90s? I have to say, I had a very happy childhood. When I was about 9, we moved to a cul-desac in Sherman Oaks, into a house my dad designed! I came to know a really great community of friends and families.

Was that, in essence, a validation? Yes. The festival was proof our concept had potential. Then after Coachella, a friend wrote a piece in Curbed. It wasn’t even flattering. But it didn’t matter. It went from there to other outlets. We were officially on the map.

What was your ice cream spot growing up? I ate a lot of Humphrey’s Yogurt back then (the ‘90s were a big era for fro-yo) and some Cold Stone here and there. Options were so limited compared to what we have now! I love seeing kids coming into

How did you go from trucks to stores? Two years into it, we had lots of buzz and a celeb following. But we knew we couldn’t be a household brand with just trucks, nor could we truly scale our business to an impactful size. We needed a brick and mortar presence

and to be in grocery stores. We signed a lease for our first store in Culver City and thought, ‘Let’s see if we can get into Whole Foods.’ I essentially just showed up at one in Glendale. I introduced myself to the guy loading up the freezer aisle, and he connected me to the regional head. That was back when Whole Foods was very focused on incubating brands locally. They started carrying Coolhaus in three stores, and then it grew to 20 and so on. Boil down the appeal of Coolhaus. We are women-owned; we are locals; we do delicious things. We had community early on. In order to grow, though, we knew we had to invest. So we got an angel investor for a million dollars and we used the money to focus on the wholesale aspect of the business. That was a turning point. Now we are building our ice cream empire with our mind-blowing ice cream sandwiches and pints, and soon-to-be vegan versions, along with [dairy] bonbons! Speaking of turning points, what do you think about the culinary scene on the Blvd right now? I couldn’t be happier. I mean, 10 years ago, who would have thought this would be happening? LA, in general, has so many neighborhoods that are experiencing a renaissance, and I’m glad many of the Valley’s “hoods” are right on track with this. Favorite Valley places to dine? I love old-school eateries, but it’s also fun to embrace and support the contemporary moves that are happening. Have to give a big shout-out to Pita Kitchen on Van Nuys— my “go to” whenever I’d come home from Berkeley. They would actually recognize my voice on the phone; I had a tab back then. We love Augustine for wine and great snacks. I also love Asanebo for omakase, on a special occasion. ■ For more on Natasha, check out SheSez with Linda Grasso on Apple Podcasts— or wherever you listen.

AUGUST 2018 | VENTURA BLVD

chez

Ludo Fresh off the heels of opening Petit Trois, Ludo Lefebvre invites us inside his Sherman Oaks home, showing us how to make one of his mother’s treasured recipes. The chef also dishes about his new eatery and hints at changes to come.

WRITTEN BY MICHALENE BUSICO PHOTOGRAPHED BY SHANE O’DONNELL MAKEUP AND HAIR BY CAT SHERWIN

t is a little after 9 on a Tuesday morning at Ludo Lefebvre’s home in Sherman Oaks. The chef, still pummeled by jetlag after a trip to Japan, has yet to appear. His kitchen, however, is ready for action: A minimalist’s dream of white countertops and concrete-grey surfaces, it is fitted with a six-burner gas range and a five-burner induction cooktop, a programmable teakettle and a Breville stand mixer. A Thermomix—the $1,500 Ferrari of blenders—is prepped to go. Three bookshelves are freighted with the bibles of French gastronomy: Ma Cuisine by Auguste Escoffier, Larousse Gastromique, Ma Gastronomie by Fernand Point, Michel Guerard’s Cuisine Minceur. On the stateof-the-art refrigerator, a crayon drawing depicts the Lefebvre family—Ludo, his wife, Krissy, and their 7-year-old twins, Luca and Rêve—sailing away on what appears to be a very large skillet. At last, Ludo trundles down the hallway, groggy but game. In addition to running five Los Angeles restaurants—Trois Mec and Petit Trois in Hollywood, Trois Familia in Silver Lake, and LudoBird at Staples Center and Universal CityWalk—the chef is still thigh deep in opening his biggest restaurant to date: a grand version of his acclaimed bistro Petit Trois, located just a few minutes away on Ventura Boulevard. To mark his first restaurant in the Valley—and his renewed excitement about the classics of French cooking—he has invited us over to make the custardy cherry clafoutis his mother baked when he was growing up in Burgundy. Ludo is famous for transforming simple dishes like this into shockingly delicious versions of themselves—his tender, melt-in-your-mouth omelet and garlicky, browned-butter escargots at Petit Trois come to mind—so there is reason to expect this will be the most luscious clafoutis on Earth. “This is a big memory dish, and it’s a good dish—quick-cooking and easy to bake,” he says. “We’re making it with cherries, but you can go to the market, pick whatever fruit you can find, and it will be good.” With that, he ties on an apron and turns to the Thermomix—don’t worry, an ordinary blender or just a bowl and a whisk will also do. In a

VENTURA BLVD | AUGUST 2018

cherry clafoutis

Ludo grew up eating this classic French custard cake. This is his mother’s recipe, give or take the glug of Cognac, and he loves its simplicity and seasonality. Make it with whatever fruit is at peak ripeness—sliced peaches, plums, nectarines, figs or apples—substituted for the cherries. Use salted or unsalted butter (he prefers salted). Bake it right before you serve it or a day or two ahead. Just store it in the refrigerator and bring it back to room temperature. Have it for breakfast, a snack or dessert. The main thing is don’t fuss: Its charm is its simplicity. 2 cups whole milk 2 large eggs 2 large egg yolks ½ cup sugar ¼ cup melted butter, plus additional softened butter for preparing the baking dish 1 or 2 tablespoons Cognac or kirsch, to taste 1 teaspoon vanilla extract Pinch salt 2/3 cup flour, plus more for preparing the baking dish ½ pound fresh cherries (about 26 total) Put the milk, eggs, egg yolks, sugar, melted butter, Cognac or kirsch, vanilla, salt and 2/3 cup flour into a blender. Blend until completely smooth, about 30 seconds. Cover and refrigerate for at least 2 hours. (Batter can be made up to 2 days ahead and refrigerated.) You can also mix the batter in a large bowl with a whisk. Preheat the oven to 400˚. Generously butter the bottom and sides of a 10-inch round baking dish. Dust with flour and tap out any excess. Rinse and stem the cherries and let dry. Do not remove the pits: You want the cherries to bake intact and not release their juices. Place the cherries in the baking dish with a little space between each of them. Remove the chilled batter from the refrigerator and give it a few stirs to even the texture. Carefully pour the batter into the baking dish, letting it flow between the cherries but not over them. The tops of the cherries should remain exposed after all of the batter is added. (If there is leftover batter, make a second, smaller clafoutis.) Place the clafoutis on a baking sheet and bake on the center rack of the oven for 45 to 50 minutes, until the clafoutis is puffed and lightly golden. The surface will be slightly resistant to the touch, and a knife inserted into the center will come out hot. Let cool on a rack and generously dust with powdered sugar. Cut into wedges and serve warm or at room temperature. And be sure to warn your guests about the pits.

AUGUST 2018 | VENTURA BLVD

series of precise motions, he adds milk, flour, eggs, sugar, vanilla, a pinch of salt, a glug of Hennessy XO Cognac and melted butter. Is there any particular order of adding ingredients? “Doesn’t matter!” he says, switching on the machine. In less than a minute, the mixture is smooth and perfectly liquid. “This is like a crepe batter,” he explains. “So you want no lumps—no lumps!—or the clafoutis will get tough. Very tough!” He slips the batter into the refrigerator to rest for a couple of hours and retrieves a batch he made earlier. After slathering a porcelain baking dish with butter and flour, he arranges a couple dozen plump cherries across the bottom. In keeping with the traditional recipe, he leaves the pits. “The one thing you want to remember for this dish: If you use cherries, be sure to keep in the seeds,” he says. “If you don’t, they will lose their juices when they cook.” Most recipes for the dish also claim the pits add a touch of almond flavor, but Ludo isn’t buying it. “Some stuff in cooking,” he says, making a face, “is a little exaggeration. I don’t think the seeds add flavor.” He carefully pours in batter, letting it flow between the cherries and rise until their red tops peek out like polka dots. Then his rustic creation vanishes into the steely Fisher & Paykel oven. A few years ago, Ludo and Krissy knocked out the walls surrounding the front rooms of their bungalow and created this open, loft-like space centering on the kitchen. As we move to talk at the round dining table, a lightly boozy, buttery scent fills the room. Ludo worked with the legends of French cuisine—Alain Passard, Pierre Gagnaire, Guy Martin—before coming to LA in 1996 to run the kitchens of two of the city’s seminal French restaurants, L’Orangerie and Bastide. (He famously met Krissy while cooking at L’Orangerie, when she mistook the amuse bouche as a flirtatious gesture from the chef.) After leaving Bastide, he and Krissy created a series of groundbreaking ventures, starting with the LudoBites pop-ups, swooned over by critics from the Los Angeles Times to The New York Times. Their food truck serving Ludo’s Provençal-style fried chicken became the LudoBird restaurants at Staples Center and Universal CityWalk. And finally, five years ago, Ludo partnered with Jon Shook and Vinny Dotolo, the chefs behind Animal, to start Trois Mec, his innovative tasting-menu

VENTURA BLVD | AUGUST 2018

PHOTOGRAPHED BY CAPRA PHOTOGRAPHY/SUSANA CAPRA

“We wanted to open a restaurant in the Valley 10 years ago. But it took us a while to f ind the right space. I want this to be a restaurant for families…I want them to love it for the food, but also as a place to celebrate life.”

restaurant hidden in a strip mall on Highland Avenue. Later the three opened Trois Familia, a Mexican-French breakfast spot in Silver Lake and Petit Trois, a 21-seat bistro that topped best-restaurant lists from coast to coast. The new Petit Trois is “a whole different vibe,” Ludo says. The menu is expanded far beyond the original, with only-in-theValley dishes such as trout almondine, house-baked croissants and the Mec Muffin, a cheeky spin on the Egg McMuffin, that layers a sunny-side up egg with a slice of Parisian ham, American cheese (“the best for melting and flavor”), lemon-garlic aioli, brown butter with lots of sage and grated Parmesan, on top of a house-baked, natural sourdough English muffin. “We wanted to open a restaurant in the Valley 10 years ago,” Ludo says, before any of their other eateries, because he’s lived here for 16 years. “But it took us a while to find the right space. I want this to be a restaurant for families, for birthdays and graduations. I want them to love it for the food, but also as a place to celebrate life.” Once again, Ludo is at the forefront of a national trend—the return of classic French food and more polished dining rooms—that is playing out with notable openings such as Le CouCou in New York City, Bar Crenn in San Francisco and Bouillon in Dallas. Ludo bristles a bit at the idea, though, since it’s what he’s been cooking all along at Petit Trois. When it comes to the highly acclaimed Trois Mec, which has a spare aesthetic and a modernist fixed price menu, Ludo is itching for change. He finds himself longing for white tablecloths, chandeliers and a menu serving high-end classics, as he puts it, “a luxury box of French food.” But that notion, like the chef, is constantly evolving. And it is not just about Ludo; Trois Mec is a business with partners and investors. One thing is clear: He plans on keeping it interesting—for Angelenos and for himself. “I’m 47 now,” he continues, “and the more I grow up, the more I want to cook French food. It’s natural for a chef to follow your line. If you don’t, it’s not good.” Suddenly it is time to retrieve the clafoutis from the oven. It is, of course, magnificent: as puffed and golden as a soufflé, rising far above the sides of the dish. The center is creamy. “Gooey!” Ludo exclaims. “The way my mother made it”—and the cherries, seeds intact, are bursting with slightly brandied juices. It tastes like the past. And the future. ■

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MODERN MINIMALISM The centerpiece is a 12-foot island that houses two ovens and two cooktops (gas and induction). Copper accents include the sink and chairs. Although the Bauformat cabinets look like concrete, they are actually made of recycled wood and plastic. Below: Ludo’s office. The built-in shelves are filled with cookbooks.

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Game On

Going on Now 3D:Double Vision

An exhibition dedicated to the history of the art form, complete with glasses and mounted lenses for visitors. Through March 31. lacma.org

The OC Fair

Get outta Dodge and head down to Costa Mesa for an old-school fair, featuring a pie competition and carnival games. Through August 12. ocfair.com

August 4 Shakespeare at the Park

Bring a blanket, a picnic and a bottle of wine and enjoy a free performance of The Merry Wives of Windsor at Los Encinos State Historic Park. losencinos.org

Jackson Browne

The singer-songwriter who ruled the ‘80s hits the Greek. lagreektheatre.com

16 Songs of Summer

An evening at The Garland’s outdoor event venue, Beverly Park, with a free concert by the Cowling Band. Reserve tickets on Eventbrite. thegarland.com/play

16 Sizzling Summer Night

Dance the night away with salsa band Conjunto Oye and cool your jets with tacos and margaritas. theautry.org

17 Daymé Arocena

Icons of Style: A Century of Fashion Photography, 1911–2011

An exploration of the ways in which some of the biggest names in fashion photography have shaped evolving notions of style and beauty. More than 160 photographs along with costumes, illustrations, magazine covers, videos and advertisements. Through October 21. getty.edu

VENTURA BLVD | AUGUST 2018

A performance by the Cuban music star; part of the Skirball’s Sunset Concerts series. skirball.org

25 Summer Happenings: The Greater Body (Shi-Dati)

Part of the Broad’s summer concert series, this event features a group of artists from China. Must be 21+. thebroad.org

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IMAGINE IF YOU COULD REVERSE THE AGING PROCESS USING YOUR BODY’S OWN RECOVERY SYSTEM

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DNA Testing As a result of an injury or the aging process, medications, stress and chronic illness can rob our bodies of their necessary elements. With DNA micro nutrient testing, Dr. Tolbert has decreased patients’ pain by supplementing their diets with minerals and vitamins to restore their bodies’ balance.

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Mind-Body Connection The evidence shows that the power of the mind is important to healing the body, and vice versa. That’s why we recently added a psychologist to our team to educate patients about the strength of the mind as it relates to the body.

Where You’ll Find Me From breakfast to dinner, two locals offer up their favorite dining spots.

CLETO ESCOBIDO III Band Leader, The Jimmy Kimmel Show Hometown: Valley Village

Casa Vega This staple of the Valley has been one of my favorites since I moved here in 1990. Great food and terrific atmosphere—not to mention the margaritas. I typically go for the Cadillac—no salt.

The Front Yard

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SAM LERNER Actor, The Goldberg’s and Truth or Dare Hometown: Studio City

Red Window It’s this tiny booth in front of a sushi restaurant, with a few tables nearby for seating. It’s fast, easy, and they have great coffee. I usually do an iced almond latte, and I love a good scone.

Jumpin Java

I love to go with friends and hang at the bar or dine outside on the patio. Such a nice vibe. I usually get the half chicken—but if I’m feeling skinny, I’ll get the fried!

A staple for as long as I can remember. It’s just a solid breakfast spot in a good location with outside seating. I typically get some sort of egg situation, but they also have great salads.

Vitello’s

Vivian’s Millennium Café

This is definitely our family’s “go to” spot. There’s something for everybody on the menu. I have two kids: a 9-year-old girl and 5-yearold boy. They love the house salad, pizza, penne pasta with butter and of course, Shirley Temples.

I could get emotional talking about how much I love Vivian’s. They have the best staff and the coolest owner. It’s perfect for a weekend breakfast. I get the Brandon Special omelet (named after a friend), accompanied by their iced coffee, which is constantly refilled by my man Hector.

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AUGUST 2018 | VENTURA BLVD

Settings 3 Ways VB Food Stylist Kara Mickelson highlights a trio of festive ways to dress a summer table. STYLED AND PHOTOGRAPHED BY KARA MICKELSON

VENTURA BLVD | AUGUST 2018

FOR THE NEUTRALIST Charcoal and ivory dinner plates, set of 4, $35.96, and salad plates, set of 4, $31.96; cool marbled batik handmade napkins, set of 4, $17.96; buffalo bone napkin rings, set of 4, $11.96; treble clef flatware, set of 4, $15.96. All from Cost Plus World Market, worldmarket.com. Faux dark wood base charger, $4.95 each. Pier 1, pier1.com.

FOR THE BOHEMIAN Indoor/outdoor geometric woven throw pillow, $29.99; cactus melamine plates, set of 4, $13.96; Sawyer flatware, set of 4, $11.96. Cost Plus World Market, worldmarket.com. DIY burlap and succulent napkin rings (made from fabric scrap bin), JOANN Fabrics, joann.com.

AUGUST 2018 | VENTURA BLVD

FOR THE BEACH BUM Banana palm print melamine dinner plates, set of 4, $24.99; white blossom melamine dinner plate, $10.50 each; gold pineapple place card holders, set of 4, $10.99; white thatched charger, $12.95 each; natural carved wood charger, $19.95 each. Pottery Barn, potterybarn.com. Wood handle flatware collection, $15.96; seagrass-wrapped double old-fashioned glasses, set of 4, $27.96. Cost Plus World Market, worldmarket. com. Unglazed ceramic floral container, JOANN Fabrics, joann.com.

VENTURA BLVD | AUGUST 2018

A P L U S S I Z E FA S H I O N B O U T I Q U E

Abundance is one of the very few upscale independent plus size fashion boutiques in the entire United States. From comfortable to casual or dressy - classic to funky and fun. Abundance has it all!

(818) 990-6128 1 3 6 0 4 V E N T U R A B LV D. S H E R M A N OA K S , C A 9 1 4 2 3

the sauce

T H E D E S T I N AT I O N F O R VA L L E Y F O O D I E S

S I G N U P & E AT W E L L V E N T U R A B LV D . G O L D E N S T A T E . I S

endless

summer From healthy morning matcha-berry bowls to island-style pineapple rum upside-down cake, here we share a few of our favorite ways to embrace the culinary delights of the season from sunrise to sunset. WRITTEN & PRODUCED BY KARA MICKELSON | PHOTOGRAPHED BY SHANE O’DONNELL

Overnight Matcha-Chia Pudding This delicious matcha-berry oat pudding is perfect for brunch and lazy summer mornings.

4 Servings 1 cup boiling hot water 1–2 tablespoons matcha powder ½ cup chia seeds 1 cup steel-cut oats 2 cups coconut milk, reduced or full-fat 4 teaspoons lucuma powder* 6 tablespoons honey

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GARNISH assorted berries & fruit toasted coconut raw almonds edible flowers hemp seeds honey

Combine hot water and matcha until mixed thoroughly. Stir in chia seeds. Add all remaining ingredients except toppings. Stir well using a fork to break up lumps. Pour into serving containers and cover tightly with plastic wrap. Place overnight in refrigerator. Check after 2 hours; mixture should have the consistancy of pudding. If not, stir in an additional teaspoon of chia seeds. Add toppings before serving. *Any kind of sugar can be substituted for the low glycemic sweetner, lucuma.

AUGUST 2018 | VENTURA BLVD

Farm/Garden Tomato-Herb Pizza Elevate your pizza to new heights with summer farm-to-table herbs and produce.

pizza dough (use Trader Joe’s pre-made if pinched for time) garlic butter fresh grated Parmesan or Romano cheese mozzarella cheese assorted tomatoes fresh herbs: basil, oregano, thyme garlic herb oil drizzle balsamic crème vinegar Roll out dough between 2 pieces of parchment paper. Shape dough onto a pizza pan or sheet pan, pressing and lightly stretching to create the shape. Add garlic butter, grated cheese, mozzarella and tomatoes. Cook in a preheated 450° oven until cheese melts and crust is light brown. Add herbs, herb oil, balsamic crème vinegar and extra fresh tomato just before serving.

GARLIC BUTTER ½ stick unsalted butter 1 tablespoon olive oil 2 cloves fresh garlic, minced Cream butter, olive oil and garlic; refrigerate until ready to use. Just before use, heat in microwave until a spreadable consistency for a par-cooked pizza dough or completely melted for raw pizza dough.

EASY “PEEZY” PIZZA DOUGH Makes one 8- to 10-inch pizza ¾ teaspoon instant yeast 1/3 cup water (70° to 95°) pinch sugar 1 cup extra-fine unbleached flour ¾ teaspoon granulated sugar ¾ teaspoon salt 2 tablespoons olive oil Proof yeast to confirm it is active and fresh before use. Mix yeast and water together. Sprinkle a pinch of sugar in the mixture. Let stand 2 minutes. If the yeast bubbles and looks foamy, it is active. If the water just looks murky without any activity, it is probably no good. Discard and begin again with a new package of yeast.

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GARLIC HERB OIL ¼ cup olive oil 2 cloves fresh garlic, minced juice from ½ lemon fresh herbs Pulse all ingredients in a small blender or food processor.

Mix flour, sugar and salt thoroughly in a mixing bowl. (Salt kills yeast, so mixing the dry ingredients before adding the yeast is a critical step.) Create a well in the center of the flour. Pour in proofed yeast/water and slowly work into the flour. The dough will begin to look rugged. Use your hands to press and turn the dough upon itself a few times. Add more water if needed, a tablespoon at a time. Don’t overwork or overwater the dough. The dough should be somewhat smooth in texture. Tuck the edges under the dough while creating a 5-inch disc shape. Place olive oil in a narrow container that will hug the dough disc and support the rising action. Coat dough with oil and place the smoothest side facing up in the container. Cover with plastic wrap, place in a warm, draft-free area and let rise until double in size (about 2 hours).

AUGUST 2018 | VENTURA BLVD

Grilled Jerk Jackfruit Flatbread This island-inspired Grilled Jerk Jackfruit Flatbread is a great vegetarian option. Serves 2 to 4 1 can jackfruit packed in brine or water (not sweetened or in syrup, preferably Aroy-D) Jerk Paste flatbread or tortillas juice from a navel orange Mango Slaw Drain jackfruit and rinse with water to remove extra salt. Coat with jerk paste. Marinate overnight. Heat flatbread or tortillas on a grill or over an open stove top flame using a fork or tongs to flip over. Cook both sides. Reserve. Grill marinated jackfruit pieces on an oiled grill. If using an outdoor grill, use a vegetable basket. Cook until the edges darken and nice grill marks appear. Flip over and continue to cook. (The goal: get a decent amount of char on each side without overcooking.) Remove and squeeze orange juice over jackfruit. Shred or smash pieces with a fork to break up. Build the flatbread or tacos. Top with jerk jackfruit, Mango Slaw, hot sauce and garnishes.

JERK PASTE Make up to 1 day before use 1 tablespoon fresh thyme 1 tablespoon garlic powder 1 tablespoon onion powder ½ teaspoon cayenne 2 teaspoons coarse salt 2 teaspoons granulated sugar ½ teaspoon smoked paprika ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1½ teaspoons allspice

½ teaspoon black pepper, ground ½ teaspoon white pepper, ground 6 garlic cloves, minced 1 cup chopped green onions 2 tablespoons red vinegar 2 tablespoons unsalted butter 1 tablespoon ketchup 1 whole star anise Blend all ingredients in a food processor. Season to taste.

MANGO SLAW 1 firm ripe mango, small dice 1 red bell pepper, small dice 2 cloves garlic, minced ¼ cup 100% pure coconut water (unsweetened, unflavored) 1 tablespoon vegetable oil 4 green onions, sliced ½ cups purple cabbage, diced 3 tablespoons red wine vinegar 1 tablespoon honey, mild flavor ½–1 jalapeño pepper, minced Mix all ingredients. If preparing the night before, add mango just before serving

VENTURA BLVD | AUGUST 2018

GARNISH OPTIONS sliced cherry tomatoes fresh cilantro leaves fresh lime wedges navel orange, cut into wedges microgreens avocado, sliced peri peri peppers hot sauce

Almond Coconut Pineapple Rum Upside-Down Cake Wow your crowd with this decadent Almond Coconut Pineapple Rum Upside-Down Cake. Not only is it addictively delicious, it’s gluten-free.

1 box Simple Mills vanilla cupcake & cake almond flour mix (available at Whole Foods) 1 medium pineapple Pineapple Syrup zest and juice of 1 lime 1/3 cup unsweetened applesauce 1/3 cup unsalted butter, melted 1/3 cup water 3 eggs 2 tablespoons vanilla 1 tablespoon ground cinnamon ½ teaspoon fresh ground nutmeg 1 teaspoon baking powder 1 can sweetened condensed coconut milk mint and/or fresh cherries, optional

Butter a 9-inch round cake pan. Sprinkle with a small amount of cake mix and distribute throughout the pan. Skin pineapple and slice into 1/8-inch thick rounds. Pare down rounds and remove core. Slice pineapple into wedges. Add wedges to pineapple syrup and cook over medium heat until tender. Carefully turn pineapple to keep fully coated. Add water if needed to prevent burning. Remove from heat and let steep, covered, for 5 minutes. Remove pineapple and reserve. Reduce syrup until it begins to thicken. Remove from heat and add lime juice and zest. Reserve. Artfully layer pineapple wedges in the bottom of the pan. Drizzle with 2 tablespoons of

pineapple syrup. Reserve remaining syrup. Pour dry box mix into a mixing bowl. Add applesauce, melted butter, water, eggs, vanilla, cinnamon, nutmeg and baking powder; stir completely. Pour mixture into the prepared pan on top of the pineapple. Bake at 350° per package instructions. If cake is uncooked in the center, cook another 10–15 minutes until a tester comes out clean. Remove and slide a knife around the edges. Let cake rest for 5 minutes. Unmold and serve warm, or chill and bring to room temp before serving. Top cake with remaining pineapple syrup, warmed sweetened condensed coconut milk, mint and cherries. Cake will last for 3 days under refrigeration tightly wrapped in plastic. PINEAPPLE SYRUP ½ cup Lyle’s simple syrup 3 tablespoons rum 3 tablespoons unsalted butter Heat all ingredients in a medium saucepan, stirring, until butter is melted.

AUGUST 2018 | VENTURA BLVD

VENTURA BLVD | AUGUST 2018

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AUGUST 2018 | VENTURA BLVD

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taste of the valley

EDITED BY LAURA WATTS PHOTOGRAPHED BY TAMEKA JACOBS

LE SANGLIER FRENCH RESTAURANT Michael Khalatian

BONEYARD BISTRO Aaron Robins

SOCA Aaron Robins

taste of the valley

Le Sanglier French Restaurant

Roasted rack of lamb with garlic confit

Where in the Valley can you order specials such as frog legs, escargot, foie gras and caviar in an elegant atmosphere surrounded by attentive staff? At Le Sanglier—featuring classic French cuisine for more than 48 years. The eatery, owned by thirdgeneration restaurateur Michael Khalatian, also features a full bar as well as vegetarian and healthconscious menu items. What can guests expect when they visit Le Sanglier? “An elegant dining experience defined by exceptional cuisine. All of our food is cooked fresh—never microwaved! We strive to ensure our guests feel welcome and are not intimidated by something they may not have seen on many menus. I personally love to chat with my guests and offer suggestions and wine pairings if requested. I want to ensure that each guest has a memorable dining experience and leaves with a smile on their face.” What do loyal patrons like most about your restaurant? “Consistently being able to sit down to a gourmet French meal in a quiet and intimate setting. When I acquired Le Sanglier in 2016, our client base wanted us to maintain our classic French dishes. We knew that continuity was very important to maintain, and we were fortunate enough to retain the same talented chef and head maître d’. I am pleased to say that our loyal customers keep coming back. To stay up with trends toward health-conscious cuisine, we have added a number of dishes such as baked wild salmon with cherries and walnuts.”

MICHAEL KHALATIAN OWNER/MANAGER 5522 Crebs Avenue Tarzana 818-345-0470 lesanglier1.com

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Describe Le Sanglier’s dining style. “This is Southern California, so although we have no formal dress code, the dining style is casualelegance. The tenor of Le Sanglier and the wait staff is semi-formal, intimate, yet very friendly— the perfect destination for a romantic evening of epicurean delights or a quiet dinner shared with close friends or family. Fantastic food and wonderful wine set within an atmosphere free of stress make my job very easy.”

AUGUST 2018 | VENTURA BLVD

taste of the valley

Boneyard Bistro

Slow Smoked BBQ

A veteran of the Valley’s culinary scene and a native of Encino, chef/owner Aaron Robins has been cooking professionally for more than 20 years. In 2005 he launched Boneyard Bistro, known for its classic BBQ fare and modern twists on global cuisine. Executive chef Erica Abell manages the kitchen and its live red oak grill and J&R barbecue pit. With all of the new eateries that have opened, how do you keep it fresh? “We are constantly developing new dishes. Chef Erica’s creativity is boundless.” Why did you choose to open a restaurant? “I love cooking, making people happy and giving them a fun time.” Any gluten-free or vegan dishes on your menu? “We always have gluten-free dishes and usually have some vegan items on the menu.” What are your best-selling dishes? “Ribs, brisket and burgers, along with most of the appetizers such as the Boneyard Bacon Building Blocks and Chili Donuts.” Tell us about the featured dish. “For our Slow Smoked BBQ, we slow-smoke our brisket for more than 10 hours, accompanied by St. Louis ribs and andouille sausage.” And your drinks? “Boneyard Bistro’s cocktails showcase a preference for BBQ-friendly whiskey and other liquors sourced from around the world. The bar features 42 craft beers on tap and more than 150 bottles and kegs aging in its cellar. Wines feature BBQ-complementary varietals including a wide variety of zinfandels.”

AARON ROBINS CHEF/OWNER 13539 Ventura Blvd. Sherman Oaks 818-906-7427 boneyardbistro.com

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How does your business give back to the community? “We donate gift cards for fundraisers at local schools, do events for Little League, as well as raise money for larger charities such as the T.J. Martell Foundation.” Any upcoming special events planned? “This is where Boneyard shines. The last Wednesday of every month is a special event, such as our Louisiana Seafood Boil, a Chef’s Pairing Menu, our annual Cuban BBQ in September and other fun themed nights throughout the year.”

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taste of the valley

SOCA

Snake River Farms 18-ounce Kurobuta bone-in pork chop

Executive chef/owner Aaron Robins showcases a variety of cuisines amidst a relaxing, coastal ambience at SOCA (short for “Sherman Oaks, CA”). Chef Aaron, a veteran L.A. restaurateur, also owns Boneyard Bistro. A globally inspired steak and seafood restaurant, SOCA offers comfortable sophistication, creative and delicious cocktails, and menu items that range from small bites and tapas to whole fish and tomahawk steaks. What’s new this year at your dining establishment? “This year we have revamped the menu layout and items. We added small plates and a lot more items at many different price points.” With all of the new eateries that have opened, how do you keep it fresh? “I am constantly changing items. Seasonality has a lot to do with developing new dishes and cocktails.” What are your best-selling dishes? “Oysters, Korean beef dumplings, Caesar salad, prime ribeye steak, whole fish and Tomahawks.” How important are the quality of ingredients? “Critical. If you start with high-quality ingredients, chances are you will end up with a better product. Just don’t try to do too much. Let the ingredients speak for themselves.” What can bar guests expect? “Complementing global influences of our food, our unparalleled cocktail menu fosters the coastal vibe of the SOCA experience—which is unlike any other restaurant in the Valley.” Tell us about the featured dish. “For our Snake River Farms 18-ounce Kurobuta bone-in pork chop, we marinate the chops in a Cuban-style brine, then grill over oak, baste with mojo de ajo, and finish with Huancaína mashed potatoes and a warm Peruvian aji panca tomato salsa.”

AARON ROBINS EXECUTIVE CHEF/OWNER 14015 Ventura Blvd. Sherman Oaks 818-301-4300 soca-la.com

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Do you enjoy entertaining when you’re off the clock? “Have you met my wife?! If she could entertain at home every week, she would. We entertain as much as possible.”

AUGUST 2018 | VENTURA BLVD

Perfect Pairing At the new Arcwood Wine Bar in Tarzana, the pour is just the beginning. WRITTEN BY JOSHUA LURIE

Wine bars often focus more on glasses than plates—as if food is almost an afterthought. Not so at Arcwood Wine Bar in Tarzana. The establishment from longtime hospitality pro Hitesh Ambalal and wife, Trina, offers serious destination dishes, which makes sense since the third member of their team is chef Avner Levi from DTLA’s Cento Pasta Bar. Avner honed his pasta skills while working for Bestia and Sotto—and at Arcwood, it shows. His ridged potato gnocchi with spicy pork sausage ragu, Parmesan butter and chives is a bona fide hit. So is brunch entrée spaghetti carbonara, which comes enticingly coated with sticky egg yolk, pepper and Parmesan. The chef also has a way with meat. Avner dry-ages rib eyes for a minimum of 21 days and sears each steak on cast iron with butter, rosemary and garlic. Arcwood’s Australian Wagyu burger is equally satisfying. A blend of fresh ground chuck, short rib and navel (a fatty cut of brisket typically used for pastrami) is formed into patties, seared and served between soft, steamed buns. Seafood-packed paella de mar is worth the 25-minute wait. Pans of saffron-stained bomba rice are loaded with chorizo, prawns, mussels, Poblano peppers, parsley and red onions. Herbaceous cilantro aioli and a squeeze of grilled lemon lend balance. Arcwood serves one wine bar standard: mix-and-match cheese and charcuterie plates with options like spicy chorizo sarta from Spain and firm Promontory cheddar from Utah. When assembling the wine list, Hitesh

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prioritized “taste and structure.” He sources wine from California and beyond and pours 30-plus bottles by the glass. Arcwood’s program is notably democratic. Before any bottle makes the menu, Hitesh gets feedback from his team as well as trusted customers. Arcwood skips rare, esoteric bottles in favor of approachable vintages from 2009 or newer, eschewing grocery store wine altogether. During one visit, Hitesh eagerly poured two noteworthy Italian reds: Le Sughere di Frassinello from Rocca di Frassinello in Tuscany and a 2015 ripasso from Speri Valpolicella in Veneto. Weekend brunch focuses on small plates. Warm, crispy latkes honor Avner’s grandmother and come with cool sour cream and chives. French toast features La Brea Bakery challah, soft cream, fragrant orange blossom essence and berries. Avocado toast is ubiquitous but Arcwood’s version, loaded with ricotta and Meyer lemon vinaigrette, is well worth experiencing. To drink, diners can order bottomless mimosas made with elderflower or white peach or Bloody Marys with soju “vodka,” and garnished with skewered prawns and applewood smoked bacon. “I don’t go to restaurants for the food. I don’t go to restaurants for the drinks. I go for the interactions, the people and the experiences.” At Arcwood, patrons hit the trifecta. ■ Arcwood Wine Bar 18636 Ventura Blvd., Tarzana 818-578-3098 arcwoodrestaurant.com

Arcwood’s Hitesh Ambalal shares advice when it comes to pairings. CONTRASTING NOTES “In-house pairings are based on contrasted flavors. A spicy dish paired with a fruit forward wine to tame the spice. Or a heavier wine with a little more mouth feel to pair with a light dessert.” WHITE LIGHT “The easy answer here is seafood and cheese, but for us, we think it’s best to pair white wines with lighter dishes as well. The rule of thumb for me is to start with a white during the appetizers/lighter dishes and move on to reds from there.” RED & ROBUST “I would pair red wines with later, heavier courses. Juicy red meat, lamb or sometimes even chicken wings.” BITES FOR BUBBLY “It’s best to pair champagne with small, salty bites and even brunch dishes. Eggs and oysters are by far the best champagne pairing for me.”

AUGUST 2018 | VENTURA BLVD

CHILL THRILLS Avocado & Oaxacan Chocolate Fudge; right: Sticky Rice & Mango

Get the Scoop In an ocean of ice cream ingenuity, discover 4 standout flavors WRITTEN BY JOSHUA LURIE

Remember when ice cream choices were limited to chocolate, strawberry and vanilla? Now Angelenos can find scoops based on pretty much any sweet or savory ingredient imaginable. We searched high and low to find four of the most creative taste combinations along the Boulevard.

STRAWBERRY CHEESECAKE GELATO This local outpost of the Rome-based Fatamorgana Gelato fills 66 bins every day, 30 of which are used to rotate seasonal gelato and sorbet flavors. Strawberry cheesecake gelato is a display case mainstay that riffs on a classic baked dessert. Cream cheese brings levity to a luxurious base that also includes crushed graham crackers for crunch and ribbons of housemade strawberry sauce that contribute sticky sweetness. A sturdy house-wrapped waffle cone is our preferred delivery method. Fatamorgana Gelato 12021 Ventura Blvd., Studio City gelateriafatamorgana.com PINEAPPLE, RUM & GUAVA JAM McConnell’s Fine Ice Cream, hailing from Santa Barbara and around since 1949, is known for its crave-worthy classics and seasonal standouts. There are some really interesting picks this summer like boozy zabaglione strawberry and “unicorn tears” (folded with rainbow sprinkles and sheet cake), but the batch that really blows me away is a concoction of pineapple, rum and guava jam ice cream. Sweet cream receives tropical boosts in the form of pineapple puree, guava jam and “secret sauce” (aka Bacardi white rum). Hitting the sauce has never been so fun. McConnell’s Fine Ice Creams 12073 Ventura Pl., Studio City mcconnells.com

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AVOCADO & OAXACAN CHOCOLATE FUDGE Everyone seems to be spreading avocado on toast—so why not ice cream? At Salt & Straw, this beloved green stone fruit factors into rich, creamy ice cream, along with streaks of fudge made from earthy, Oaxacan chocolate. Expect anything and everything from ice cream maker Tyler Malek, who gets flavor inspiration from the dishes of local chefs as well as suggestions from elementary school kids. For this muted green variety, he teamed with Oaxaca-born friends who run Koreatown’s famed Guelaguetza restaurant. Salt & Straw 12180 ½ Ventura Blvd., Studio City saltandstraw.com STICKY RICE & MANGO Every house-made ice cream flavor has a story at Wanderlust Creamery—all of which emanate from chef Adrienne Borlangan’s travel experiences. A blue index card by each bin spotlights the country of origin and details her inspiration. One of Wanderlust Creamery’s most distinct flavors captures the feel of the iconic Thai dessert, mango and sticky rice. Swirls of sweet, ripe Alphonso mango work wonders with silky ice cream crafted with rice milk and coconut cream. The combo will make you forget this flavor is dairy-free and may even bring to mind a humid Phuket beach day. Wanderlust Creamery 18511 Ventura Blvd., Tarzana wanderlustcreamery.com

TIP: The most common way people mess up a burger is using cheap, poor quality meat. Do as many chefs do and go for an 80/20 lean to fat ratio of high quality meat. If you can, grind your blend ﬁnely to get rid of any unsavory gristle.

Q: How do you make your own home made butter?

A proper ratio of meat to toppings and bread is key, and can quickly take what would have been a great burger and turn it into an abomination.

A: Add heavy whipping cream into a standing mixer with whisk attachment and whip until it literally turns to butter. Reserve the leftover buttermilk for cake batters, ice cream bases or even use in your oatmeal.

You want your bun to be about the same size as your patty. Consider toasting the sliced side. The bun should just be the toasty vehicle to get the burger into your mouth.

*You can even add any ingredient (honey, thyme, etc.) to make your butter unique

Scratch | Restaurants

WOODLEY AVE

Scratch | Bar & Kitchen

Since opening in 2015, Scratch|Bar & Kitchen’s chef-driven service has evolved from à la carte offerings to heed growing local demand for more intricate chef’s tastings. Here Phillip Frankland Lee and Margarita Kallas-Lee marry a love of their hometown locale with the grand tradition of degustation to reimagine their particular, LA-centric brand of strip mall ﬁne dining. Scratch|Bar & Kitchen’s 20+ course tasting menu draws inspiration from the restaurants original 12-foot wood burning open hearth and the ‘from scratch’ philosophy. A progression of bites in the dedicated private bar begins with savory snacks and complimentary cocktail pairings. The main dinner continues as guests are guided into the hearth kitchen-facing dining room, where cooks serve up delicacies. www.scratchbarla.com | 818.646.6085

VENTURA BLVD

Woodley Proper

Woodley Proper builds on the idea of ‘dining at the bar,’ a favorite pastime perfected for an easy night out with pals or solo diners alike. Woodley Proper is a bustling neighborhood gastropub that entertains guests nightly with a proper pour, easy conversation, and something delicious to eat. At this Encino gem, cocktail standards and creative concoctions pair with delectable snacks and meaty plates of comfort food—with a cheffy twist—amidst a cozy desert inspired atmosphere of vintage wood and cacti. www.woodleyproper.com | 818.906.9775

Sushi|Bar Behind unmarked doors glimmers an intimate counter top housing eight prized seats. Sushi Bar is the Lee’s omakase speakeasy that serves up a whimsy of it’s namesake fare in 16 courses. Hidden behind Woodley Proper, a welcome cocktail eases the way into a playful reverie on new wave nigiri and other delicates from land and sea. A free-form, interpretive take on traditional sushi counter experience, guests are served by dedicated chefs and bartenders who prepare unexpected riffs on beloved standards. www.sushibarla.com | 818.789.3992

VENTURA BLVD | AUGUST 2018

Anytime Aperitif Honey Bubbles, a unique twist on sweet wine, is taking the Moscato market by storm. WRITTEN BY HEATHER DAVID PHOTOGRAPHED BY TAMEKA JACOBS

For most wine drinkers, Italian Moscato is considered a sweet aperitif, best enjoyed after dinner. Honey Bubbles Sparkling Moscato is looking to change that perception, with the launch of its more mild, multifaceted version. Honey Bubbles co-founders, Christiana Gifford and Scott Roughgarden, met in 2013 when they were both servers at Shutters on the Beach in Santa Monica. The two self-described “wine geeks” stumbled upon the subject of Moscato, which— while it might not seem mainstream—is one of the fastest-growing segments in the U.S. wine industry among millennials and women. The conversation sparked an idea: Why not start a Moscato brand? “I went to Christiana and said, ‘We should do this,’” Scott, a Valley dweller, recalls. Christiana, who had recently relocated to LA

from Las Vegas, jumped at the opportunity. “Scott and I had a great working relationship from day one. You learn a lot about someone when you’re waiting tables with them in a very busy restaurant,” she says. The duo started working together to produce a Moscato that was a bit subtler than most varieties. “The residual sugar was so high in everything we tried. We pulled back the sugar so it’s not as sweet, doubling the alcohol to 11%,” Scott explains. In 2014, after securing financing and a production facility in northern Italy, Honey Bubbles was officially uncorked. With notes of pear, tangerine blossom and white flowers, it’s light and refreshing. The business partners say Honey Bubbles goes with all types of cuisines—from spicy dishes to farm-fresh salads. Their favorite pairing is

Humboldt Fog cheese. Honey Bubbles is now sold at hotels, cruise lines and restaurants around the world, including several locations here in the Valley. The wine can be found at Barrel & Ashes, Vitello’s, Davenport’s, Mexicali, The Sherman and Vendome Wines & Spirits in Studio City. In case you are wondering, honey is not an ingredient, but rather a cause the owners feel strongly about. Both are concerned with colony collapse disorder, which occurs when the majority of worker bees in a colony disappear and leave behind a queen, plenty of food and a few nurse bees to care for the remaining immature bees. Honey Bubbles gives back a portion of its profits to urban beekeepers, education and organizations that remove bees in a way that does not threaten their existence. ■

AUGUST 2018 | VENTURA BLVD

A HEALTHY HARVEST The talented chefs at Terranea Resort serve up local farm-to-table goodness all season long. WRITTEN BY DIANE BARBER

hat began as a modest garden nestled among avocado and lemon trees at Catalina View Gardens has evolved into splendid culinary offerings at Terranea that are a local salute to sustainability. Executive Chef and VP Culinary Experiences, Bernard Ibarra has had a love affair with the earth and the sea since his childhood near San Sebastián, Spain, and his reverence for nature’s gifts has been a mainstay of his life and his career. With his contagious adventurous spirit, he has opened community doors and inspired the Terranea team to embrace his passion for both farm-to-table and sea-to-table programs at the resort. Growing fresh produce was naturally at the forefront of Chef Ibarra’s vision. Much to his delight, an off-property garden took root in the fall of 2013 after a chance conversation

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with Rancho Palos Verdes landowner and farmer Jim York. “Mr. York was having dinner at mar’sel the first time we met. When we talked, we realized that we shared a passion for farming. By the end of our conversation, he offered some of his land for Terranea to use for a garden,” he recalls. Chef Ibarra bought seeds and plants from nearby nurseries and planted tomatoes, leeks, lettuces, chili peppers and herbs. During the first year he personally cared for the garden in between his regular resort responsibilities. “One day I forgot to turn the water off before returning to Terranea. When I went back and discovered a small lake, I realized that I needed help,” he says with a smile. Other chefs were recruited from his staff, and in 2015 a special projects position was

created for sous chef Blake Hale to oversee the garden. Kale, strawberries, onions, potatoes, eggplant, squash and more greens were added to the original crops. Beekeeping was implemented for pollination purposes, which not surprisingly evolved into Chef Ibarra donning a beekeeper’s suit and tending to over 120,000 bees. With the farm-to-table program established, Chef Ibarra soon set his sights on bringing more than fish from the sea to the resort’s tables. He began to collect water from the ocean for in-house sea salt production, which led to the official inauguration of the resort’s salt conservancy on Earth Day in April 2015. Over 300 pounds of nutrient-rich salt are now produced each year—some of which is infused with Meyer lemons, sage, kelp, rosemary, pinot noir wine and strawberries.

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It is used in cooking for special events like monthly Sea Salt Workshops, gifts in VIP welcome packages, salting margaritas and is for sale at sea beans. While gathering saltwater, Chef Ibarra was always mindful of the kelp at his feet. “Like anyone who goes to the beach, I used to pick up things without giving it much thought—as I did with kelp a while ago,” he says. “We buy kelp and seaweed from suppliers, and it suddenly occurred to me to harvest it as food from the beach below the resort. One day last summer I took a bucket and filled it with kelp, and I took it to the salt conservatory where I washed it and dried it. It looked great and smelled like the ocean!” After the kelp was dry, Chef Ibarra decided it would be great to use for fish stock and cooking. Then, according to him, a “kelp angel” suddenly crossed his mind. “I wondered if I should check to see if what I was doing was OK. So I called the Department of Fisheries in Sacramento, and I was surprised to learn that you must have a permit to harvest kelp,” he explains. “When I heard that, it felt as if I was on the freeway and slamming on the brakes!” He continues, “A fisheries representative explained to me how kelp is a very important part of the ecosystem. When I responded that it was already broken and

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lying on the beach, I was told that there is a distinct purpose for it … such as food or a home in the natural world. That is when I realized that we humans do things that we think are right because it suits us. The kelp gave me an additional level of respect for the sea and nature.” Holding a kelp harvester license, Chef Ibarra collects kelp and seaweed to use for seasoning in savory and sweet dishes, to jellify ingredients, bread-making, in vegan recipes and eventually for spa treatments. “It is very rich in iodine, so cooking with it not only makes a great seasoning but it also makes a dish healthier. There is no limit to what we can do with kelp creatively!” Chef Ibarra is always exploring ways to expand Terranea’s already rich sustainability program. Six chickens recently joined the Terranea family and took up residence at the nearby Catalina View Gardens. The flock was a gift from a local family and is comprised of three Rhode Island Reds, one Australorp, and two Orpington chickens; they are named Parmesan, Fricassee, Chicken Little, Chick-a-dee, Benedict and Chicklet. There are plans to triple the size of the flock by summer. The eggs are used for special dishes at Nelson’s, mar’sel, and sea beans and are offered as an in-room dining option.

Given his Spanish roots, it was simply a matter of time before Chef Ibarra’s culinary journey included olives. In 2017 the Terranea chefs rolled up their sleeves and assisted with a full day of harvesting five varietals of olives (Frantoio, Moraiolo, Amfissa, Leccino and Manzanillo) at a local orchard owned by the Bizoumis family for the resort’s first olive oil production. The olives were cleaned and crushed onsite by a Temecula-based commercial company with traveling machinery and presses. A limited production yielded 20 gallons of olive oil for the resort. “No chemicals or pesticides are used to grow the olives. Instead the trees are sprayed with clay that encases the fruit to keep the pests away, as it was done in the Mediterranean thousands of years ago. The olive groves are beautiful, and the white trees look like a Christmas photo!” exclaims Chef Ibarra. The oil is flavored with herbs, Meyer lemons, pink peppercorns or smoke and is offered at special events and, like the sea salt, is for sale at sea beans. The 2018 olive harvest will be increased and will include olives from the Catalina View Gardens trees. In celebration, an olive harvesting festival will educate guests about the process, and a Chef’s Table special dinner event with an olive-centered menu is scheduled for October 4.

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VENTURA BLVD | AUGUST 2018

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S U M M E R AT N E L S O N ’ S

HOUSE SMOKED BABY BACK RIB SANDWICH Serves 4 Pairing: Humboldt Brewing Co. Brown Hemp Ale smoked ribs (recipe below) BBQ sauce (recipe below) 4 hoagie rolls, toasted 1 red onion, sliced about ¼-inch thick pickles (recipe below)

RIBS

Brush rib meat with BBQ sauce and place either on a grill or under a broiler. Allow sauce to caramelize onto the meat. Place boneless rib on bottom bun of a hoagie roll cut in half. Top with sliced red onion, pickles and more sauce. Serve immediately.

BBQ SAUCE

1 tablespoon garlic powder 1 tablespoon onion powder 3 tablespoons salt 1 tablespoon black pepper 1 tablespoon paprika 3 tablespoons brown sugar 1 teaspoon red chili flakes 5 pounds baby back pork ribs

1 cup prepared yellow mustard ¼ cup honey, mild flavor ¼ cup light brown sugar ¼ cup white vinegar 1 teaspoon ground black pepper

Combine garlic powder, onion powder, salt, black pepper, paprika, brown sugar and red chili flakes. Generously rub spice mix onto the baby back ribs. Place ribs into a smoker and smoke for 3 hours at 275º or until tender. While ribs are still hot, gently twist each rib bone until it loosens, then carefully pull out the bone. The end result should be a boneless rack of ribs. Cut the rack into 4 equal portions.

Combine mustard, honey, brown sugar and vinegar in a saucepan and bring to a simmer. Cook while stirring for 5 minutes. Remove from heat. Add pepper to taste. Reserve.

PICKLES

4 pickling cucumbers, sliced thin ½ white onion, medium dice ½ green bell pepper, medium dice 1 whole garlic clove, chopped 1½ tablespoons salt ½ cup cider vinegar 1 cup granulated sugar 1 teaspoon mustard seed ½ teaspoon celery seed 2 whole cloves ½ teaspoon ground turmeric

In a large bowl, combine cucumbers, onion, green bell peppers, chopped garlic and salt. Marinate for 3 hours, refrigerated. Combine cider vinegar, salt, sugar, mustard seed, celery seed, cloves and turmeric into a saucepan and bring to a boil. Drain liquid from cucumber mixture and pour into boiling vinegar mixture. Remove from heat. Transfer pickles into a sterile container and chill before serving.

MICHAEL CRUZ, CHEF DE CUISINE, NELSON’S AND BRUCE NGUYEN, EXECUTIVE SOUS CHEF

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AUGUST 2018 | VENTURA BLVD

VENTURA BLVD | AUGUST 2018

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F A L L AT B A S H I

FRIED WHOLE FISH WITH SWEET & SOUR SAUCE Serves 2 Pairing: Takatenjin Soul of the Sensei (Junmai Daiginjo) 1½ pounds whole cleaned Baja striped bass 2 cups all-purpose flour 2 tablespoons vegetable oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1 whole red bell pepper, medium dice 1 whole yellow bell pepper, medium dice 1 whole medium red onion, diced sweet and sour sauce (recipe below) ½ cup chopped green onion ½ cup cilantro, stems removed

Dredge whole fish in flour and deep-fry until internal temperature reaches 145º; set aside. Heat a sauté pan with oil; add ginger, garlic, bell peppers and red onions. Cook for 5 minutes. Set aside until ready to use. Place fish on a large plate. Pour sweet and sour sauce over. Top with the sautéed peppers and onions. Garnish with green onion and cilantro.

SWEET AND SOUR SAUCE 3 cups water ½ cups white vinegar ½ cup ketchup 1 cup white sugar ½ cup soy sauce 2 tablespoons slurry (1 teaspoon cornstarch with 2 tablespoons water)

Mix all ingredients in a pot except for slurry and bring it to a boil. Simmer for 10 minutes and slowly add the slurry to thicken the sauce. Reserve.

DJ EUSEBIO, CHEF DE CUISINE, BASHI To experience these dishes and learn more about Terranea’s culinary offerings, please call 855-416-3928.

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AUGUST 2018 | VENTURA BLVD

VENTURA BLVD | AUGUST 2018

Island Adventure VB editor Linda Grasso experiences Santa Catalina Island for the first time. WRITTEN BY LINDA GRASSO

GREAT ESCAPE Clockwise from top: The Inn at Mt. Ada overlooking Avalon Bay; the view from Harbor Sands beach; bison that live along the island’s interior

I’d been peering curiously at “Catalina,” as most of us call it, for the past 25 years. Every time we were down in the South Bay visiting family, I’d think about going there some day. The time finally came in June. My husband and I drove to Long Beach to IEX Helicopter. It was also my very first chopper ride. Afraid I might lose my chops, I was a bit nervous, but moving swiftly over the water was surprisingly calming. Less than half an hour later, we arrived. Catalina Island Company was established in 1894 by the Banning brothers, who bought the island with the intent of transforming it into a resort destination. In 1919, after a run of bad luck, they were forced to sell shares of the property to a group of investors that included William Wrigley Jr. The chewing gum magnate eventually gained controlling interest in the company, investing millions in infrastructure and tourist attractions. Popular activities include zip-lining, hiking, boating, scuba diving, kayaking and—as strange as it sounds—wild buffalo spotting. The bison were apparently brought over for a movie shoot in the 1920s and now roam along the interior of the island. For our stay, we choose The Inn at Mt. Ada, the former estate of Wrigley and his wife, Ada. The colonial-style mansion has six en suite guest rooms, each offering breathtaking ocean views, as Mt. Ada is perched on the highest point of the island. Included with every room: a sumptuous full breakfast and a gourmet lunch, which can be enjoyed on a spectacular wraparound terrace. DAY 1 Get one of Mt. Ada’s complimentary golf carts and explore Avalon. (Very few people on the island have car permits.) The shopping is mostly what you find in a casual SoCal beach town, but it is still fun to grab a coffee and pastry at Ben’s Bakery and stroll. Check out the Descanso Beach Club. Rent a cabana or lounge chair, swim in the ocean and enjoy a cocktail. Note: may not the best place to dive into a good book. With lots of

pumpin’ music and twentysomethings partying, it’s better for people watching. For anyone who loves the summer TV show American Ninja Warriors, Catalina Aerial Adventure is a dream come true. Climb, swing and slide on a series of obstacles, suspended in a grove of towering eucalyptus. Advice: only do the advanced course if you are in tiptop shape. You are tethered by a safety rope but, trust me, falling is not fun. For pampering, visit the Island Spa Catalina. The facility boasts ocean-view treatment rooms, a rooftop relaxation deck and courtyard soaking pool. Enjoy a couples massage (ours was 5-star) and then order lunch from Encanto Café. Visit the landmark 11-story Catalina Casino and go on a twilight tour of the art deco masterpiece. In the world’s largest circular ballroom, you can take a spin on the dance floor to the sound of big band music. Cap off the perfect day with dinner at Bluewater Avalon, a local favorite for fresh, sustainably caught seafood. DAY 2 The goal: exploration. Jump aboard a cyclone powerboat for a 40-minute cruise north to Two Harbors. Make your way to the Harbor Sands beach. Grab a palapa or a lounge chair and order lunch. With gorgeous views and swaying palms, this is where you can read that book. For adventure, there’s a recreation center stocked with kayaks, mountain bikes, scuba and snorkel gear, and fishing equipment. Have dinner at the Avalon Grille, which features contemporary American cuisine with a seasonal focus. There’s a terrific selection of wines and micro-brew beers, and the open-air eatery has a fun, festive vibe. Ensconced back at the stately and serene Mt. Ada, indulge in the inn’s sundae bar— open to guests 24/7. Don’t miss the homemade chocolate chip cookies. Heaven. For more, go to visitcatalinaisland.com. ■

AUGUST 2018 | VENTURA BLVD

HONEY BUBBLES V I N O S P U M A N T E M O S C AT O , I TA LY

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honeybubbleswine.com LINK TO PURCHASE: wine.com @honey_bubbles_wine facebook.com/HoneyBubblesWine

Wheat… and Proud

Opening an old-world-style flour mill amid the gluten-free craze may sound a bit nutty, but Nan Kohler felt a calling. Now with Grist & Toll nearly five years old, she is inspiring acclaimed chefs and avid bakers across SoCal with her small- batch, freshly milled whole-grain flour.

WRITTEN BY KAREN YOUNG | PHOTOGRAPHED BY SHANE O’DONNELL

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or as long as she can remember, Nan Kohler has had a deep-rooted passion. Growing up in Independence, Missouri, “halfway between Harry Truman’s home and his Presidential library,” she loved to bake—and among her most treasured childhood memories is time spent creating in the kitchen. “I’ve always been a really curious and pretty fearless baker,” shares the Midwest native, her brown eyes sparkling as she reminisces. “I would try anything … and if I was bored and felt like making a layer cake, I’d be the one calling my friends to come over to eat it. “I just love it—the magic that happens when you take ingredients and completely transform them into a mouth-watering and delectable taste that makes people happy.” But aligning her passion with her career didn’t happen until much later in life. The Van Nuys resident spent most of her career working in the wine industry. After constant urging by her friends to open a bakery, she finally took a baby step in 2009, introducing her baked goods at the Studio City Farmers Market. A short time later, Sherman Oaks’ Sweet Butter Kitchen founder, Leslie Danelian, (who passed away in 2015) approached her. “The moment I bit into her soft and chewy oatmeal cookie, I fell in love. I asked Nan, right on the spot, if she would be interested in baking for Sweet Butter. Lucky for me, she said yes,” wrote Leslie in a 2010 blog post. “I definitely grew more confident and creatively empowered in my ability to put delicious things together that people would be interested in buying, but I knew that scooping muffin batter and cookie dough was never going to be enough for me,” expresses Nan, about her time as head baker. “I missed the engagement and educational component I had in the wine industry. I just knew that for me to be really happy and engaged 24/7, I had to figure out something different.” Then she saw a PBS rerun of Gourmet’s Adventures with Ruth [Reichl]. In the episode, the famed chef/food writer visits French chef/baker Richard Bertinet in Bath, England. He tells Reichl that they have to go see the miller to get a recommendation for the bread they’re baking. “All the bells and whistles went off for me,” Nan animatedly explains. “Here I am, this very avid baker in Los Angeles, one of the hottest

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food cities in the world, and I can’t go down the street and talk to a miller. I don’t have access to fresh flour.” That realization kicked off an exploration into the fundamentals of milling. “Do we grow wheat in the state of California? Could I get equipment on a smaller scale? The more I started to project things I would need to make this happen, the more the answers came back to me. Yes, you can have it … yes, you can find it. It won’t be easy, but yes, you probably could. And ultimately it was that decision that if I feel I can, I really think I should—and so I did.” Chef Bruce Kalman, co-owner of Pasadena’s Union and Grand Central Market’s Knead & Co., was the first professional chef to become a customer. He says, “Nan is filling a much-needed void in the food world by connecting chefs directly with the grain growers and developing incredible, freshly milled flour, not to mention access to whole grain and new grains, which is exciting for us to work with and experiment.” Located in a small, unassuming industrial complex in Pasadena, Grist & Toll inhabits a 1,700-square-foot space. It is the first independent stone mill in LA in nearly a century and the only mill of its kind located within a city. With the help of two full-time employees, Nan, along with her husband, Chris, (who assists “far more than he ever imagined”) do it all—from educating ambitious home bakers to meticulously testing products. They also mill and bag the flour. A small marketplace is open to the public Wednesday to Saturday, showcasing eight to 10 varieties of flour, baking supplies and select gourmet items. The area in the back houses Nan’s cozy office and adjacent kitchen; a storage area complete with a forklift and stacked with one-ton wheat and grain bags; and the centerpiece—a 2,500-pound, wood stone mill—the Ostiroller, imported from an 80-year-old, family-owned company in Austria. “I wanted a mill where the stones are placed horizontally so the wheat or grain can be milled with the whole berry intact,” says Nan. She explains that her small batch process resembles centuries old principles to “preserve the nutritional value of the wheat, creating multi-faceted flour with superior flavor, color and texture.” The highest volume of wheat and grains

FLOUR POWER Nan with the 2,500-pound, wood Ostiroller, which was imported from Austria

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“All the bells and whistles went off…Here I am, this very avid baker in Los Angeles, one of the hottest food cities in the world, and I can’t go down the street and talk to a miller. I don’t have access to fresh flour.” 62

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are sourced from California, such as hard red, hard white and organic non-GMO corn (polenta and the cornmeal rye). However Nan also pulls from farms across the country, including Pennsylvania, Montana, Oregon and Arizona, which can present a quandary. “Do I want to be environmentally responsible and try to source as locally as possible? I absolutely do,” she asserts. “But a huge part of this business is getting this product into the marketplace and opening people’s eyes that we have other choices that are potentially so much more creative and inspiring to a chef and baker. “If I can create market demand for unique wheat, like spelt and einkorn, I will have California growers planting that seed again. Part of bringing diversity means paving the way to create a community of farmers and bakers centered around a sustainable grain hub.” Andy Kadin of Bub and Grandma’s has used Grist & Toll since opening his primarily wholesale bakery three years ago, baking 8,000 bread loaves a week and distributing to top-shelf restaurants across LA, including Osteria Mozza and Petit Trois. He credits Nan and her work for “helping to define us as a bakery and continuing to make our bread distinctive.” Andy says he reveres the flour producer for her “strong, deeply informed opinions. Trends mean nothing to Nan. She’s doing what she does the right way—and that’s the hardest way, mind you—and nothing is going to push her off that track.” Chef Marge Manzke, co-owner of République, says there’s a clear difference when using Grist & Toll hard white flour as compared to regular white flour in their waffles. “You can see the difference in the taste, texture and aroma, which has brought the dish to another level. It’s crispier, has more depth and has a bit of a nuttier taste.” Nan explains that being a baker and a miller informs every decision she makes. “I hunt for grains based on what I think is going to be pretty mind-blowing for bakers and chefs to experience, and something that will elevate and inspire everyone’s craft and their eating experience.” Bestia and Bavel, in downtown LA, also use the mill’s flour, in everything from various breads to desserts. “Depending on the type of flour, her wheat can be super nutty, bitter or sweet in flavor. There’s almost like a hoppy quality to it. Nan has a ton of different varieties that you can’t find easily,” says chef/owner Ori Menashe. Despite doing what so many others only aspire to do in midlife—shift a career toward a passion— surprisingly, Nan says there’s still one void. “I don’t have enough hours in the day to just geek out and bake.” ■

AUGUST 2018 | VENTURA BLVD

seen

Home Sweet Home Editor, Linda Grasso, hosted a party for VB’s annual HOME issue, showcasing her new Snyder Diamond + Dacor kitchen remodel, a cornerstone feature of that magazine. After checking out Dacor’s state-ofthe-art appliances, guests made their way to the backyard to sip on Honey Bubbles sparkling moscato, Lyric by Etude pinot noir and chardonnay, and Stella Artois beer. Delicious and artful eats were provided by BLVD Kitchen in Sherman Oaks. To cap off the evening, guests enjoyed artisan s’mores by S’moreology and took home freshcut bouquets from Rose Lane Farms.

Just one of the beautiful array of eats at the party provided by BLVD Kitchen.

Steve and Orit Srour

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Danielle Roman and Zabra Yee enjoy pinot noir courtesy of Lyric by Etude.

Brian Pane and Randa Ramia

Felipe Lopez, Linda Grasso, Jess Weiner

Tara Stokes, Russ Diamond, Linda Grasso

A bouquet from Rose Lane Farms

PHOTOGRAPHS BY TAMEKA JACOBS

Valerie Schneider, Victoria Onley, Martina Troiano

Heather David and Courtney Stapleton

seen

Vincent Irizarry, Ben Baker, Emily Stewart

Eric Steven Stahl and guest

Delicious hor dâ&#x20AC;&#x2122;oeuvres by BLVD Kitchen.

Robert Del Mazo and Melissa Thomas

The Sâ&#x20AC;&#x2122;moreology dessert bar was a hit at the soiree.

Robin Sanders, Matt Epstein, Annikki Lotti, Thor Steingraber, Jane Kaplan

David Berglass, Teresa McNamara, Karen Silver, Tracy Berglass, Stan Silver

AUGUST 2018 | VENTURA BLVD

seen

Award-winning Academy now taking reservations for the

2018-19 School Year

Seven Strong Jewelry store and gallery No Roses in Sherman Oaks celebrated its seventh anniversary with a wine and cheese party, showcasing artworks by Joy Rotblatt and jewelry by Monique Chawora.

photo credit - Iker Gutierrez

Ballet, Jazz Contemporary

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Schedules and information at www.laballet.com Call (818) 382-2500 for an evaluation today. Registration will continue until classes are full.

BOYS PROGRAM!

Audition: Wed, Aug 1 @ 4 pm Call for details!

Free all-boys class weekly for accepted boys with male instructor.

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Artistic Director Andrea Paris-Gutierrez and LABA’s distinguished faculty - inspiring dancers for over 25 years.

Los Angeles Ballet Academy

818 382 2500

www.laballet.com

16422 Ventura Blvd Encino CA 91436

Katie Feldman, Nina Stern McCullaugh photo credit - Iker Gutierrez

Tzipora Hoynik, Sharon Caruso, guest

THOUSAND OAKS

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

VENTURA BLVD | AUGUST 2018

Tracy Hall, Lisa Sirlin Hall, Karen Young, Lisa Olin

T he Grape Escape Two unabashed foodies eat and drink their way through Tuscany.

WRITTEN BY STANESS JONEKOS PHOTOGRAPHED BY MICHAEL BECKER

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SOUP’S ON Two taste sensations from J.K. Place in Florence. Zucchini and bean soup and vanilla ice cream with aged balsamic vinegar drizzled on top.

radled by green, velvet rolling hills, Tuscany slumbers in the center of Italy—the undisputed home of organic cuisine and regional wine. Sure, some tourists come for the fine art. Others aspire to cycle through the countryside or hone their Italian skills. For my husband and me, both spoiled by the cuisine of California, where organic is all the rage, visiting Tuscany was purely about taking it to the next level—a full-fledged immersion into the farm-to-table experience. As we saw it, nothing stood in our way, even if it meant sacrificing our waistlines.

Florence Our first calorie-rich stop was Florence, the capital of Tuscany and birthplace of the Renaissance. This is a walking city, and it was only a six-minute stroll from the Florence train station to our fashionable hotel, J.K. Place, voted one of the world’s “sexiest” hotels. After a delightful “welcome drink,” food and wine expert Andrea Peiri escorted us

to the front patio to begin our dining experience, starting with their famous bread, pane toscano. My husband, Michael, and I noted that, while delicious, the bread tasted like it was missing something. Andrea revealed a colorful story from the Middle Ages about a blockade set up by the army of Pisa to prevent salt shipments to Florence. In the relaxed Tuscan philosophy known as “dolce far niente,” meaning the “sweetness of doing nothing,” the Florentines kept on making bread and just left out the salt. After a tutorial of Tuscany’s wine regions, we began our evening with a Chianti Classico. Antipasto, with the traditional insalata caprese, made with a ball of buffalo mozzarella and drizzled with Italian olive oil, arrived next. Tuscan olive oil is as prized as their wines, since it takes skill to decide when to harvest the olives to determine optimal flavor and taste. Unlike wine, it does not get better with age. Andrea expertly capped our meal with homemade vanilla ice cream, topped with 100-year old balsamic vinegar, a delicacy of

Giusti 100 Modena. This gold medal-winning balsamic exploded in our mouths with a bouquet of aromas from cherry, cocoa and licorice. I pondered whether I’d ever be able to enjoy ice cream without it.

Tuscany, Borgo Pignano Next we were off to Borgo Pignano, a 750-acre organic country estate near the famous medieval towns of Volterra and San Gimignano. Our picturesque drive awakened every sense, as we traveled through the mustard bloom-filled hillsides. Arriving at Borgo Pignano was like entering a time warp. Suddenly we were back in the ancient days. This noble villa has luxurious views in every direction. Our elegant room featured original frescoes on the ceiling, glass chandeliers and a window that perfectly framed the stunning landscape. The travertine bathroom, accented with handpicked flowers, was stocked with homemade lavender soap. We started our adventure in their dimly lit, medieval wine cellar with

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Francesco Dell’ Aiuto, the restaurant manager and sommelier. Francesco presented an organic Chianti Classico. He explained that all wines from this region have a trademarked seal of the black rooster, a symbol from a medieval legend representing the Chianti territory. Our sommelier shared that the next bottle was vegan. You might think all wine is vegan, but many vineyards use compost that contains ground up animal horns. The first meal at Villa Pignano Restaurant gave new meaning to the term “fresh.” All the ingredients were harvested from the property’s farm, within hours of being served. The starter dish, Sautéed Cuttlefish with Bread and Pecorino Cream Sea Urchins with Fresh Broad Beans, offered a combination of flavors that was nothing short of dreamy.

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Then we slid into the first course. Dubbed, Pasta Martelli, after the Italian artisanal pasta company, the spaghetti noodles were topped with yellow tomatoes, seasoned burrata cheese and tuna tartare. The next day we joined Vincenzo Maetella, the executive chef of cuisine, to harvest the herbs from his organic garden. His passion for fresh, organic food and good health was fueled by his grandfather, who ate only what he grew and enjoyed a glass of wine every day. According to Vincenzo, he lived to be 100. Looking so peaceful and content in his garden, Vincenzo spoke about his job, summing it all up with, “This is not work, it’s my life!” His philosophy is simple: pick it, cook it, eat it. We followed Vincenzo and his selection

of herbs to the kitchen for a pasta-making class. More than merely preparing various dishes, for me, it was an introduction to the art of pasta. As we enjoyed our last sunset, soaking in the amber colors glowing over the horizon, the villa’s master mixologist delivered chilled cocktails. It was the perfect bookend to three heavenly days.

Tuscany, Castello Di Vicarello Next we were off to Castello di Vicarello, just two hours south. We took our time touring the colorful countryside with sleepy towns and zero traffic, until we found ourselves at the end of a narrow dirt road. Located in the Grosseto Maremma area was a majestic 900-year-old castle resting

THE ITALIAN JOB Clockwise: fried risotto being prepared at Castello Di Vicarello; the writer attends a private pasta making class; Spaghetti Martelli served at Borgo Pignano; Villa Pignano Ristoranteâ&#x20AC;&#x2122;s Cuttlefish

Where to Stay

J.K. Place, Florence

20 individually designed rooms Starting at $511 jkplace.com

Borgo Pignano, Tuscany

14 elegant rooms, suites, maisonettes and cottages Starting at $278 borgopignano.com

Castello Di Vicarello, Tuscany 8 signature suites with a blend of modern and antique Starting at $684 castellodivicarello.com

AUGUST 2018 | VENTURA BLVD

NATIVE CROP Brando Baccheschi Berti overlooking his award-winning vineyards at Castello Di Vicarello. Below: Chicory Leaves with Poached Egg Salad, enjoyed poolside at Castello Di Vicarello

quietly on a hilltop, surrounded by vineyards and ancient olive trees. This 100acre, fairy-tale property is called Castello Di Vicarello. The Baccheschi-Berti family rescued these ruins and lovingly restored the property. The historic origins were carefully preserved and contemporary luxury was incorporated, creating a unique, secluded Tuscan experience. It wasn’t long before Carlo, the indomitable patriarch of the family, and his eldest son Brando, who is now in charge of the estate’s winery, presented their awardwinning vintages. All Castello’s wines are certified organic and 100% of the grapes used are grown on the estate. They were one of the first vineyards in the area to cultivate old-style growing practices, like planting mustard with the vines to support the soil and protect against bugs. The next day I had a craving for caprese (again) and wanted to enjoy it with a glass of wine by the pool. Michael was after some greens and ordered the Chicory Leaves with Poached Egg. Our meal was sourced from the property’s organic garden and vineyards.

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It was time to explore the heart of this historic castle—a spectacular, bustling kitchen where all the meals are prepared. Aurora, the so-called lady of the castle, was busy at her vintage 1957 Triplex gas stove that she “found in a field” and had restored. In her self-proclaimed “magician’s cave,” she readily offered up advice: “Keep it simple and use organic ingredients.” Castello Di Vicarello is the true Italian experience—intimate and relaxed with stunning views, all enjoyed in complete luxury. When we got back to reality, we were both terrified of stepping on the scale after so much pasta and wine. We felt certain we’d be horrified to discover 10 extra pounds, but we were shocked to find we each actually lost 3 pounds! How could that be possible? It seems a bon appetite, enjoyed in the company of people who embrace “dolce far niente,” the sweetness of doing nothing, can be truly rewarding. ■

THE EARTH SPEAKS. PINOT INTERPRETS. WE TRANSLATE.

Lyric is crafted in the same fashion as its award-winning producer, Etude. Just as lyrics give meaning to a melody, a vineyard gives character to its wine. Lyric’s team of master composers, believe in minimal intervention and allowing the terroir to shine through.

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CRAIG KNIZEK 818.618.1006 | LIC. # 01377932 NINKEY DALTON 424.400.5921 | LIC. # 01437780

5333 ALDEA AVENUE | ENCINO | $3,300,000

23341 OSTRONIC DRIVE | WALNUT ESTATES | $3,295,000

ANDREA KORCHEK 818.371.0933 | LIC. # 01311917 INGRID SACERIO 323.333.7018 | LIC. # 01905431

JOHN TASHTCHIAN 818.968.2822 | LIC. # 01453364 EMIL HARTOONIAN 818.924.2806 | LIC. # 01796925

17425 CUMPSTON STREET | ENCINO | $2,999,999

3554 CROWNRIDGE DRIVE | SHERMAN OAKS | $2,495,000

JIMMY A. HIRSCH 310.413.7414 | LIC. # 01970186

JONATHAN RUIZ 424.230.3714 | LIC.# 01886713

6 BEDS | 7 BATHS | 12,235 SQ. FT. | 49,658 SQ. FT. LOT

5 BEDS | 5.5 BATHS | 5,350 SQ. FT. | 17,525 SQ. FT. LOT

5 BEDS | 5 BATHS | 5,647 SQ. FT. | 17,543 SQ. FT. LOT

An international associate of Savills

THE AGENCYRE.COM

6 BEDS | 10 BATHS | 11,483 SQ. FT. | 37,752 SQ. FT. LOT

6 BEDS | 5 BATHS | 7,400 SQ. FT. | 1.16 SQ. FT. ACRE LOT

5 BEDS | 5 BATHS | 4,591 SQ. FT. | 15,836 SQ. FT. LOT

4561 TARA DRIVE | ENCINO | $3,495,000

4816 TOPEKA DRIVE | TARZANA | $3,495,000

TRACY TAGGART 818.203.1023 | LIC. # 01480514 CRAIG KNIZEK 818.618.1006 | LIC. # 0137793

INGRID SACERIO 323.333.7018 | LIC. # 01905431 JON GRAUMAN 310.403.6477 | LIC. # 01469825

4550 PORTICO PLACE | ENCINO | $3,195,000

14987 VALLEY VISTA BLVD | SHERMAN OAKS | $2,999,000

ANDREA KORCHEK 818.371.0933 | LIC. # 01311917

DAN WEISER 424.285.1958 | LIC. # 01757150

3839 BUENA PARK DRIVE | STUDIO CITY | $2,288,000

3868 VANALDEN AVENUE | TARZANA | $2,149,000

INGRID SACERIO 323.333.7018 | LIC. # 01905431

5 BEDS | 6 BATHS | 5,284 SQ. FT. | 20,961 SQ. FT. LOT

5 BEDS | 6 BATHS | 6,293 SQ. FT. | 23,408 SQ. FT. LOT

4 BEDS | 4.5 BATHS | 5,070 SQ. FT. | 8,178 SQ. FT. LOT

5 BEDS | 6 BATHS | 6,108 SQ. FT. | 1.98 SQ. FT. ACRE LOT

5 BEDS | 6 BATHS | 5,460 SQ. FT. | 10,578 SQ. FT. LOT

5 BEDS | 5 BATHS | 6,000 SQ. FT. | 17,899 SQ. FT. LOT

ng Co

ratulations

MATTEPSTEIN.COM SOMATT@AOL.COM 818-789-7408

Matt Epstein #1 #2 #5

Agent San Fernando Valley Agent Los Angeles Agent Nationwide for

Berkshire Hathaway HomeServices

Follow me on Facebook: MattEpsteinRealty Top one-half of 1 percent of more than 1,250,000 REALTORS® nationwide

Follow me on Twitter: @SoMattEpstein CalBRE# 01121162

With proven results from the market leader, why call anybody else?

3620 Longridge Ave. – SO - $3,999,999- 6Br+9Ba in 7,483 SqFt on a 42,650 SqFt lot- This gorgeous Longridge Estates property is located in an amazing neighborhood in Sherman Oaks. The home features hardwood floors, media room, and huge master suite. Lush backyard with mature fruit trees, waterfall pool/spa, and BBQ area.

4175 Crisp Canyon Rd – SO-$995,000 – 2Br+2Ba in 1,275 SqFt on a 5,700 SqFt Lot– Charming old world single story home south of Ventura Blvd. It features two bedrooms and 1 ¾ bathroom with amazing outdoor spaces and some nice valley views. The property backs up to the Santa Monica Conservancy protected land and nature trails.

3679 Benedict Cyn. Ln. SO- $3,250,000 -5Br+5.5Ba in 5,156 SqFt on a 27,169 SqFt Lot This estate home has beautiful mountain, valley, & city light views throughout the home. It features high ceilings, open floor plan, formal living room, chef gourmet kitchen, & large master suite. The backyard features a pool, BBQ area, spa, & grassy area.

#KeepingItRealEstate

3665 Woodhill Canyon Rd – SC$3,250,000- 4Br+4.5Ba in 2,431 SqFt on a 37,832 SqFt Lot – Gated Spanish-style estate in the Silver Triangle area is situated on over half an acre. This beautiful 4Br/4.5Ba, features grand formal living room, dining room, and a huge master suite. Backyard has an enormous grassy area.

3187 Oakdell Rd.– SC- $3,250,000– 4Br+4Ba in 5,154 SqFt on a 25,570 SqFt Lot-Amazing one story Mid Century ranch in Fryman Estates. This gated estate in on a street–tostreet lot. Step back into old Hollywood glamour in this 4Bd/4Ba home. It features black polish granite flooring, four fireplaces, a grand theater room and a master suite with lots of closet space. Lush backyard with canyon views, pool, and Jacuzzi.

Call for your FREE market analysis! ©2016 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Properties may or may not be listed by the office/agent presenting this information. Based on information obtained from the MLS as of (11/1/2016). Display of MLS data is deemed reliable but is not guaranteed accurate by the MLS. CalBRE 1317331

JIMMY A. HIRSCH

JHIRSCH@THE AGENCYRE.COM | 310.413.7414 | LIC. # 01970186

3 4 5 6

10700 OAKDALE DRIVE | MONTERIA ESTATES | $3,700,000 DE V ELOPMEN T OPP OR T UNIT Y | 12 ACRES | 6 PA RCEL S

CR AIG KNIZEK CKNIZEK@THE AGENCYRE.COM | 818.618.1006 | LIC. # 01377932 JIMMY A. HIRSCH JHIRSCH@THE AGENCYRE.COM | 310.413.7414 | LIC. # 01970186

An international associate of Savills

THE AGENCYRE.COM

some bring the sizzle. we bring the heat.

your move.

ALEX VICHINSKY

Alex.Vichinsky@TheAgencyRE.com 818.379.7122 | LIC # 02044570 1414 0 Ventur a Boulevard #101 Sherman Oaks, CA 91423

MICHELLE SCHWARTZ

MSchwartz@TheAgencyRE.com 424.230.3716 | LIC # 01889141

COREY KESSLER

Corey.Kessler@TheAgencyRE.com 818.571.3352 | LIC # 01882925

LUXURY REAL ESTATE AT THEAGENCYRE.COM

STUDIO CITY

11584 Canton St $3,799,000 Sophisticated, seamless indoor/outdoor lifestyle. Magnificent blend of modern and traditional. New construction.

pacificunionla.com

11584canton.com Craig Strong & David Kohn 310 439 3225 & 818 515 1763

FRYMAN ESTATES

12127 Iredell St Craig Strong

TOLUCA LAKE

$4,950,000 310 439 3225

STUDIO CITY

4715 Arcola Ave Craig Strong

SHERMAN OAKS

$3,499,000 310 439 3225

SHERMAN OAKS

14633 Round Valley Dr $2,999,000

A captivating, ultra-private Tuscan Estate Villa tucked away behind high gates. 14633roundvalley.pacunion.la Kevin Driscoll 818 398 0797 4443 Babcock Ave Michael Bergin

$2,575,000 310 600 0715

WOODLAND HILLS

23242 Burbank Blvd Kenneth Bucalo

4658 Mary Ellen Ave Scott Hillenbrand

$2,175,000 818 621 1805

SHERMAN OAKS

$1,999,000 818 402 8661

3606 Camino De La Cumbre $1,695,000 Abrams & Driscoll 818 266 4300 & 818 398 0797

PACIFIC UNION INTERNATIONAL | THE ULTIMATE CALIFORNIA REAL ESTATE COMPANY

SHERMAN OAKS

4539 Mary Ellen Ave Alan Taylor

$1,599,000 818 650 1603

pacificunionla.com

Pacific Union International does not guarantee the accuracy of square footage, lot size, or other information concerning the condition or features of the property provided by the seller or obtained from public records and other sources and the buyer is advised to independently verify the accuracy of that information.

KevinDriscollHOMES.COM

N EW

LI S TI N G

Extraordinary Seller Representation!

SHERMAN OAKS

ST S

LIS TI

14633 Round Valley Drive $2,999,000

ENCINO

SHERMAN OAKS 3606 Camino De La Cumbre $1,695,000

ST S

4942 Petit Avenue $1,499,000

SHERMAN OAKS 13141 Morrison Street $1,749,000

KEVIN DRISCOLL Top 1% Nationwide Estates Director

818.398.0797

KevinDriscollHomes@gmail.com Pacific Union International does not guarantee the accuracy of square footage, lot size, or other information concerning the condition or features of the property provided by the seller or obtained from public records and other sources and the buyer is advised to independently verify the accuracy of that information. This is not intended as a solicitation if your property is currently listed with another broker. CalBRE 01270052

MICHAEL BERGIN |

LUXURY ESTATES DIRECTOR

FOR SALE

4443 Babcock Avenue, Studio City Offered at $2,575,000

FOR SALE

COMING SOON

11557 Sunshine Terrace, Studio City

5 Beds | 4 Baths | 2,700± Sqft | Carpenter Avenue School District Offered at $1,749,000

4457 Camellia Avenue, Studio City Offered at $3,500,000

IN ESCROW

JUST SOLD

4146 Beck Avenue, Studio City

4046 Strawberry Place, Encino

1130 Keniston Avenue, Los Angeles

4424 Ethel Avenue, Studio City

Offered at $2,600,000 | Representing Buyer Offered at $2,220,000 | Representing Buyer

Offered at $1,599,000

Offered at $1,188,000

4149 Farmdale Avenue, Studio City Offered at $1,699,000

4530 Libbit Avenue, Encino

Offered at $5,500,000 | Represented Buyer

“ YO U R # 1 N E I G H B O R H O O D E X P E RT ”

MICHAEL BERGIN | 310.600.0715 | MichaelBergin.com | BerginHomes@gmail.com | CalBRE 01845572 FRIEND

FAMILY

NEIGHBOR

REALTOR©

AVAILABLE | 4715 ARCOLA AVE.

OFFERED AT $3,499,000 5 Bd | 5.5 Ba | 5,512 ± sf | 13,499 ± sf lot

AVAILABLE | 11584 CANTON DR.

AVAILABLE | 4355 CLYBOURN AVE.

AVAILABLE | 10542 BLOOMFIELD ST.

OFFERED AT $2,549,000

OFFERED AT $1,325,000

5 Bd | 5 Ba | 3,854 ± sf | 7.094 ± sf lot

AVAILABLE | 4256 STROHM AVE.

OFFERED AT $3,799,000

OFFERED AT $2,995,000

4 Bd | 5 Ba | 3,000 ± sf | 17,809 ± sf lot

5 Bd | 6 Ba | 5,093 ± sf | 15,246± sf lot

AVAILABLE | 10433 KLING ST.

OFFERED AT $3,495,000

5 Bd | 5.5 Ba | 5,400 ± sf | 18,999 ± sf

CRAIG STRONG

Executive Director, Estates Division Top 1% Nationwide Sold Over $100 Million in 2017 STRONGREALTOR.COM #1 INDIVIDUAL AGENT COMPANYWIDE

3 Bd | 2.5 Ba | 2,063 ± sf | 6,098 ± sf lot

AVAILABLE | 4445 PLACIDIA AVE.

OFFERED AT $1,189,000 2 Bd | 2.5 Ba | 1,753 ± sf | 7,607 ± sf lot

Oren David Mordkowitz ESTATES DIRECTOR | REALTOR Â® CalDRE License #01246402 818-933-5866 oren@orenestates.com

16240DickensStreet.com 16240 Dickens Street | $1,589,000

4354CoronetDrive.com 4354 Coronet Drive | $1,689,000

3325AlginetDrive.com 3325 Alginet Drive | $1,999,000

COMING SOON

16641AdlonRoad.com 16641 Adlon Road | $2,349,000

IN ESCROW

16725 Oak View Drive | $1,249,000

IN ESCROW

16743 Ashley Oaks | $2,495,000

5401ZelzahAvenue132.com 4957BilmoorAvenue.com 5401 Zelzah Avenue #132 | $585,000 4957 Bilmoor Avenue | Tarzana | $1,335,000

IN ESCROW

4327 Grimes Place | $1,450,000

16540 Oldham Place | $1,675,000

IN ESCROW

4456 Gloria Avenue | $1,289,000

SOLD

4615 Rubio Avenue | $1,450,000

www.OrenEstates.com

Thinking of selling or leasing your home? We would love the opportunity to show you how our team is different. Please feel free to call or e-mail us today.

FEATURED PROPERTY

3382 Canton Way, Studio City COMING SOON

COMING SOON

15124 Del Gado Drive, Sherman Oaks

12406 Milbank Street, Studio City

ACTIVE ACTIVE

ACTIVE

4304 Teesdale Avenue, Studio City

5220 Melvin Avenue, Tarzana

ACTIVE

3829 Encino Hills Place, Encino

ACTIVE

4650 Forman Avenue, Toluca Lake

SOLD

12126 Morrison Street, Valley Village

SOLD

4210 Beck Avenue, Studio City

COMING SOON

12339 Cantura Street, Studio City

COMING SOON

13141 Valley Vista Blvd, Studio City

ACTIVE

4325 Farmdale Avenue. Studio City

ACTIVE

15715 Woodvale Avenue, Encino

LEASED

4321 Teesdale Avenue, Studio City

LEASED

3740 Laurel Canyon Blvd, Studio City

SOLD

4946 Alcove Street, Valley Village

SOLD

4440 Morella Avenue, Studio City

The Chernov Team

REALTOR Â® | CalBRE Lic #01850113 818.432.1524 | info@chernovteam.com Each office is independently owned and operated. If your property is listed with another broker, this is not a solisitation. Keller Williams Realty does not guarantee the accuracy of square footage, lot size, or other information concerning the condition or features of the property provided by the seller or obtained from public records or other sources and the buyer is advised to independently verify the accuracy of that information through personal inspection with appropriate licensed professionals.

4313 Agnes Ave | Studio City

4252 Colbath Ave | Sherman Oaks

3 Bed • 2.5 Bath • 2,240 sqft(apx) • 6,757 sqft lot(apx)

3 Bed • 2.5 Bath • 1,839 sqft(apx) • 6,996 sqft lot(apx)

Wonderful tree lined street in Studio City’s “Grove” area. Family room with cathedral ceiling opens to stainless steel kitchen with big center island. Includes grassy backyard and oversized spa.

South of Ventura updated traditional. Den with closet could be 4th BR. Granite kitchen has charming breakfast nook. Spacious backyard has sparkling pool, patio and enclosed porch.

Listed at $1,395,000 LD SO

LD SO

14645 Sutton St Sherman Oaks Represented Buyer

$3,127,000

E In

3939 Glenridge Dr Sherman Oaks

Valley Vista Blvd $1,674,000 12132 Otsego St $1,339,000 14903 Sherman Oaks Valley Village

LD SO

T AC

Benefit St #203 $1,515,000 14539 Sherman Oaks Represented Buyer

$889,000

18020 Bullock Ave

$515,600 Encino

LD SO

ow scr

row et Esc ark In - M Off

LD SO

4943 Palomar Dr Tarzana

LD SO

3909 Glenridge Dr Sherman Oaks

Listed at $1,379,000

LD SO

Dickens St #3 $699,000 14631 Sherman Oaks

$1,126,000

17967 Boris Dr Encino

$542,000

Represented Buyer

LD SO

4524 Ethel Ave Studio City

$849,000

LD SO

Galewood Dr $1,525,000 13443 Sherman Oaks

$1,070,000

curious about your home’s value? please call us for a complimentary analysis of your home

Karin “Basin” Miller

nanette basin

karinm@coldwellbanker.com CalRE#0029263

NANETTE@NANETTEBASIN.com CalRE#01210045

818.487.5860 direct 818.788.1212 Home

818.487.5859 direct 323.394.4298 cell

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

Nobody does it better...

sold

17437 Palora St., Encino $4,495,000 www.PaloraEstate.com

sold

5317 Amestoy Ave., Encino $2,510,000 www.AmestoyEstateEncino.com

sold

3833 Hayvenhurst Dr., Encino $3,799,000 www.RoyalOaksColony.com

sold

5421 Amestoy Ave., Encino $2,350,000 www.AmestoyAvenueEstate.com

active

4821 Oak Park Ave., Encino $3,250,000 www.OakParkEstate.com

in escrow

17428 Oak Creek Ct., Encino $2,199,000 www.OakSpringsEstate.com

sold

3550 Ballina Canyon Rd., Encino $1,699,000 www.BallinaCanyon.com

sold

just listed

3856 Vista Linda Dr., Encino $1,599,000 www.VistaLindaEstate.com

sold

17038 Adlon Rd., Encino $1,729,000 www.AdlonRoad.com

sold

16908 Bosque Dr., Encino $1,720,000 Encino Hills

16716 Alginet Pl., Encino $1,532,500 Encino Hills

just listed

4980 Noeline Ave., Encino $3,099,000 www.NoelineEncino.com

16655 La Maida St., Encino $1,499,000 www.LaMaidaVilla.com

818.285.3688 www.CarolWolfe.com CalDRE #00477745

#1 Agent Rodeo Realty San Fernando Valley

sold

19660 Greenbriar Dr., Tarzana $1,299,000 www.HouseOnGreenbriar.com

4 4 8 5 H a zel ti ne A ve . c o m NEIGHBORHOOD SPECIALIST SELLING SHERMAN OAKS!

HARMA HARTOUNI & ASSOCIATES

4485 HAZELTINE AVE. #4, SHERMAN OAKS ACTIVE | OFFERED AT $799,900

2 Beds | 2.5 Baths | 1,510 SF (apx)

SOLD | SHERMAN OAKS

3963 VAN NOORD

5517 LEMONA AVE.

$1,630,000

$1,035,800

IN ESCROW | SHERMAN OAKS

5816 COLUMBUS AVE.

5639 BURNET AVE.

$719,900

$699,000

ACTIVE | SHERMAN OAKS

COMING SOON | SHERMAN OAKS

14948 MARTHA ST.

5411 LEMONA AVE.

Harma Hartouni & Associates 818-904-9505 BRE # 01724595 ElleJonesRealtor.com $849,900

Buyer to verif� square footage, conduct their own investigations and rely on their own ﬁndings. Each Oﬃce is Independently Owned and Operated. Keller Williams Realt� does not g�arantee the accuracy of square footage, lot size, or other infor�ation concer�ing the condition or feat�res of the proper�� provided by the seller or obtained from public records or other sources and the buyer is advised to independently verif� the accuracy of that infor�ation through personal inspection with appropriate licensed professionals.

Your New Home Designed by You Here’s your rare opportunity to select cabinets, countertops, flooring surfaces and more in a spacious home with up to 4 bedrooms, 3.5 bathrooms, 2,203 sqft, a private 2-car garage and stunning rooftop deck. This new, customizable home starts in the $700,000’s. Come see The Glen LA, brand new homes by Warmington, designed by you.

www.theglenla.com

Visit Our Sales Office & Model Homes Tue-Sun 10am-6pm / Mon 2-6pm 13103 Victory Blvd, LA 91401 | info@theglenla.com | 818-572-6589 Square footages are approximate only. Details may vary considerably and are subject to change without notice. Price effective as of date of publication and subject to change without notice. All images and renderings are artist’s conceptions and are not necessarily to scale.

t d i e H e c a r o H states E

g n i v i L t r o s Rein the heart of ks a O n a m r e Sh

horaceheidtestates.com haleakalaapartments.com Open House

Saturday

Breakfast Club Bridge club Executive Golf Course

10:00 AM - 3:00 PM Health Clubs Swimming Pools Special events

2012

@hheidtestates

818.784.8211 818.784.8212

2017

@horaceheidtestates

@hheidtmedia

Mortgages designed specifically for medical professionals

I specialize in helping medical professionals find the right loan for their unique needs.

Our Doctor Loan is specifically designed for licensed and practicing doctors and dentists, medical residents and fellows, and other eligible medical professionals.1 Here’s how you may benefit from our Doctor Loan: Low down payments. As little as 5% down on mortgages up to $1 million and 10% down on mortgages up to $1.5 million.2

•

Call me to learn more or to get prequalified.5

Delayed job start. Start your new position up to 90 days after closing.3 Flexible options. Student loan debt may be excluded from the total debt calculation.4

•

Choice of loan types. Choose a fixed- or adjustable-rate loan.

When you work with Bank of America, you can count on help every step of the way, from application until closing.

John Musso Sr. Wealth Management Lending Officer NMLS ID: 448606 818.518.1008 Office 2815 Townsgate Road, Suite 330 Westlake Village, CA 91361 johnmusso@bankofamerica.com mortgage.bankofamerica.com/johnmusso

1 An applicant must have, or open prior to closing, a checking or savings account with Bank of America. Applicants with an existing account

with Merrill Edge®, Merrill Lynch® or U.S. Trust prior to application also satisfy this requirement. Eligible medical professionals include: (1) medical doctors who are actively practicing, (MD, DDS, DMD, OD, DPM, DO), (2) medical fellows and residents who are currently employed, in residency/fellowship, or (3) applicants who are medical students or doctors and are about to begin their new employment/ residency or fellowship within 90 days of closing. Must be actively practicing in their field of expertise. Those employed in research or as professors are not eligible. For qualified borrowers with excellent credit. PITIA (Principal, Interest, Taxes, Insurance, Assessments) reserves of 4–6 months are required, depending on loan amount. 2 Minimum down payment requirements vary by property type and location; ask for details. 3 If applicant’s employment does not commence until after closing, in addition to the minimum cash reserves required, sufficient reserves to handle all debt obligations between closing and employment start date up to an additional 90 days must be verified. 4 Additional documentation is required. 5 Prequalification is neither preapproval nor a commitment to lend; you must submit additional information for review and approval. Credit and collateral are subject to approval. Terms and conditions apply. This is not a commitment to lend. Programs, rates, terms and conditions are subject to change without notice. Bank of America, N.A., Member FDIC. Equal Housing Lender. ©2018 Bank of America Corporation. ARY89JD7 HL-112-AD 02/2018 Protect your personal information before recycling this document.

last word

In Defense of the Nightcap WRITTEN BY RICH THOMAS ILLUSTRATED BY CHRISTINE GEORGIADES

Sooner or later, we all cross the threshold of middle age and begin to foolishly bargain with ourselves in an attempt to effect change— usually of a physiological nature. “I will get to bed earlier so I have more time and energy to exercise in the morning … I will eat more vegetables and less processed foods … I will cut out unnecessary carbs.” Oftentimes this means reexamining our vices, rationalizing what we need less—or more—of to survive. Recently I’ve had a few friends who have gone dry, either swearing off the bottle completely or simply taking a “hiatus” to either cleanse their system or prove to themselves that they “could live without it” … whatever “it” was. I tried this too. It didn’t work. The nightcap is 59 cc’s of therapy for a fraction of the cost. It’s also a singular proposition. Whatever you’re attempting to work out starts and ends in one glass, or else you’re no longer enjoying a nightcap. I am a whiskey drinker. My parents teethed me on it. It is my go to, my outlet pass, my huckleberry; an old-fashioned or a Manhattan when I’ve got the time and the

VENTURA BLVD | AUGUST 2018

ingredients to prepare one, or just two fingers neat when the vicissitudes of life require you to immediately pull the ripcord. If you’re doing the math, you’re looking at about 100 calories per jigger—or roughly 200 calories for a cocktail. Or you could have half an English muffin with two tablespoons of cream cheese. Sound appetizing? Maybe 10 baked tortilla chips with a half-cup of salsa is more your style, apart from the fact that no living man has ever consumed just 10 chips. The fact is, none of these bland comparables provides the satisfaction of sitting in your comfiest chair at 10 p.m., cradling a heavy-bottomed glass of bourbon and wondering how you managed to muster up the self-restraint to not throw hands at Kyle, the admin who continues to submit invoices without checking for redundant P.O. numbers. Life is hard. People are complicated. No one can take a joke. Uber drivers stop in the middle of the goddamn road even when there’s parking on the street. The nightcap is my trump card, and I reserve the right to play it. After all, I did say I’d cut out all “unnecessary” carbs. ■

Andrew & Harriet

Results That Will Move You! A V A

A V A A

19611 Anadale Drive, Tarzana $1,995,000

19245 Casa Place, Tarzana $2,150,000

A V A

A V A A

4908 Dempsey Avenue, Encino $1,535,000

19630 Valdez Drive, Tarzana $1,379,000

Andrew & Harriet Did It Again! Recent Sales 3932 Vantage Ave, Studio City . . . . . . . . . . . . $6,500,000 4529 Gloria Ave, Encino. . . . . . . . . . . . . . . . . $4,225,000 5450 Topeka Dr, Tarzana. . . . . . . . . . . . . . . . $2,753,750 16998 Encino Hills Dr, Encino. . . . . . . . . . . . . . $2,710,000 5128 Libbit Ave, Encino. . . . . . . . . . . . . . . . . $2,700,000 4101 Witzel Dr. Sherman Oaks. . . . . . . . . $2,435,000 16341 Meadowridge Rd, Encino. . . . . . . . . $2,392,500 17149 McCormick St, Encino. . . . . . . . . . . . . . $2,273,880 4441 Densmore Ave, Encino. . . . . . . . . . . . . . $2,225,000 4356 Empress Ave. Encino. . . . . . . . . . . . . . . . . . . $2,220,000 16634 Oak View Dr, Encino. . . . . . . . . . . . . . . . . $2,137,200 4483 Estrondo Dr. Encino. . . . . . . . . . . . . . . . . $1,985,000 14540 Valley Vista Bl, Sherman Oaks. . . . . . $1,970,000 3531 Alana Dr, Sherman Oaks. . . . . . . . . . . . $1,860,000

16055 Meadowcrest Rd, Sherman Oaks. . . . $1,720,000 4156 Hazeltine Ave. Sherman Oaks. . . . . . $1,700,000 13019 Bloomfield St, Studio City. . . . . . . . . . . . $1,665,000 3619 Cananea Dr, Encino. . . . . . . . . . . . . . . . . . $1,650,000 15459 Dickens St, Sherman Oaks. . . . . . . . . . $1,630,000 3668 Willowcrest Ave, Studio City. . . . . . $1,599,000 14825 Sutton St, Sherman Oaks. . . . . . . . . . . $1,500,000 Represented Both Buyer & Seller 16067 Valley Wood Rd, Sherman Oaks. . . . $3,500,000 4701 Hayvenhurst Ave, Encino. . . . . . . . . . $3,425,000 3932 Vantage Ave, Studio City. . . . . . . . . . . $2,300,000 16618 Oak View Court, Encino. . . . . . . . . . . . . $ 1,560,000 12942 Bloomfield St, Studio City. . . . . . . . . . . . In Escrow

AndrewSpitz.com

HarrietCameron.com

DRE#924610 Realtor®

DRE#675971 Realtor®

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