Ventura Blvd | July/August 2023

Out of This NEARBY

OPENING NIGHT

September 30

GRAHAM100

The First and the Future American Legacies

Rhiannon Giddens

Nathalie Stutzmann

Martha Graham Dance Company

Savion Glover Anoushka Shankar

Vasily Petrenko

Isata Kanneh-Mason

Lisa Fischer

Eliades Ochoa

Ballet Folklórico de Los Ángeles

DR. COHEN’S SPECIALTIES INCLUDE:

• Mommy Makeover

• Breast Augmentations

• Breast Reductions & Lifts

• Breast Implant Downsizing

• Tummy Tuck

• Liposculpture

• Face & Neck Lifts

• Luctronic Genius RF Microneedling, CO2 Laser, Laser Genesis and LimeLight BBL

• Breast Revision Surgery

• Male Gynecomastia Surgery

• Moh’s Reconstruction

• Botox & Facial Fillers

• Vaginal Rejuvenation (Labiaplasty)

• Peels, Facials and Skincare Products

Dr. Cohen is a Board-Certifi ed Plastic Surgeon and a Diplomat of the American Board of Plastic Surgery. Dr. Cohen has been in practice for 22 years and specializes in aesthetic surgery of the face and body. His practice emphasizes a rejuvenation that is minimally invasive, while achieving a natural result.

Dr. Cohen operates in a AAAASF, fully-accredited surgery center in his o ce suite as well as at Providence Cedars-Sinai Tarzana Medical Center and Cedars-Sinai Medical Center, where he is the former, two-time Clinical Chief of Plastic Surgery.

Call for an appointment today at 310.659.8771 5400 Balboa Blvd., Suite 217, Encino, CA 91316 AndrewCohenMD.com | andrewcohenmd | andrewcohenmd

34

THE PIT MASTER

Burt Bakman turns his backyard meat smoking operation into a bona fide business.

44

TOWER POWER

The secret ingredients of the chip, guac and salsa tower at Casita.

46

SWEETS ARE HER THING

The story of how Valerie Gordon turned her passion for sweets into a nationwide business.

52 PERFECT PAIRINGS

Three new cookbooks take pairings to a new level.

54 CHÃO TIME

The meaty experience of dining at Fogo de Chão in Woodland Hills.

56 GROW UP Lettuce Grow makes cultivating veggies possible in even the smallest of spaces. 18

58

GORGEOUS GREENS

A trio of recipes for vibrant, healthy summer salads.

AND THEN SOME...

38

RESTAURANT GUIDE

From Calabasas in the west all the way east to Burbank, the best places in the 818 to sip, dine and kick back.

68 PROFILES

When it comes to managing money, the most trusted advisors in the Valley.

72

REAL ESTATE

Spectacular local listings.

90

LAST WORD

Passing on the joys of cooking.

28 COVER Valerie Gordon; Photographed by Shane O’Donnell

EDITOR-IN-CHIEF

Linda Grasso

EDITORIAL DIRECTOR

Darren Elms

COPY EDITORS

Bob Howells, Laura Watts

CONTRIBUTORS

Chelsee Lowe

Robert Earle Howells

Kara Mickelson

Emily Tecklenburg

CREATIVE DIRECTOR

Michelle Villas

GRAPHIC DESIGNERS

Ajay Peckham and Yuiko Sugino

DIGITAL MARKETING

Paul Fisher

PHOTOGRAPHERS

Andrew Carter

Katrina Frederick

Tameka Jacobs

Shane O’Donnell

WWW.OURVENTURABLVD.COM | @OURVENTURABLVD

PUBLISHER

Robin Sanders

424-220-6340

robin@thegoldenstatecompany.com

ADVERTISING

DIRECTOR OF BRAND PARTNERSHIPS

Sue Williams

818-625-3515

sue@thegoldenstatecompany.com

VENTURA BLVD IS A DIVISION OF THE GOLDEN STATE COMPANY

MANAGING PARTNERS

Charlie Koones Todd Klawin

MARKETING & OPERATIONS

PARTNER/BRAND PUBLISHER | Emily Stewart

PARTNER/MANAGING DIRECTOR, MEDIA & ANALYTICS | Warren Schaffer MANAGING DIRECTOR, TECHNOLOGY | Charles Simmons DIRECTOR OF FILM & VIDEO | Bryce Lowe-White OPERATIONS DIRECTOR | Allison Jeackjuntra

SOCIAL MEDIA MANAGER | Melissa Hattab

ACCOUNTING | Janet De La Cruz, Tanisha Holcomb

To learn more about us, visit thegoldenstatecompany.com.

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@goldenstate.is 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 at address below. Include your name, address and email. Edited letters may be published. 200 N. Pacific Coast Highway, Suite 110, El Segundo, CA 90245 Tel 310-376-7800 | Fax 310-376-0200 | goldenstate.is | venturablvd.goldenstate.is

Where You’ll Find Me

GRAB & GO SUSHI

Farm Boy, a Korean-run mini market in Sherman Oaks, has the best market sushi in the Valley. Whether you get the rolls or a sashimi bowl (brown or white rice), you can taste the freshness of the fish. The only negative is that you have to navigate a ridiculously small parking lot that Farm Boy shares with Trader Joe’s.

CUPPA JOE

The intoxicating smell of fresh roasted coffee welcomes you the moment you enter Laidrey. That’s part of the reason I love this independent, womanowned micro roastery.

If you think the beans smell good, taste them!

Interior is hip, spacious and comfy. Parking is a cinch. Chill music doesn’t interfere with conversation.

Laidrey is what Starbucks used to be before it went a little sideways: a place with premium coffee and a neighborhood vibe.

CAKE

Sweets generally aren’t my thing, but there is something about the coconut cake at Doan’s Bakery in Woodland Hills, a bona fide Valley institution, that sets me silly. The texture is not overly dense, and the frosting is not cloyingly sweet. When I set that coconut cake on the table when I’m entertaining, I always get oohs and ahs. Best to order in advance. Another fave: the stunning Fallen Fruit Cake at Valerie Confections that graces our cover. More on that cake on page 46.

CASUAL HANGOUT

My husband loves craft beer and I love wine. When we have a lazy weekend afternoon in front of us, we like to go to Malibu Wines & Beer

VB EDITOR-IN-CHIEF LINDA GRASSO SHARES SOME OF THE SPOTS THAT ARE ON HER BEST-OF LIST.

PHOTOGRAPHED BY SHANE O’DONNELL

With Valerie Gordon at Valerie Confections

Garden, a spot run by the Semler winemaking family. Located at the stables on a historic estate in West Hills, the garden is canopied by mature pepper trees that come alive at sunset with twinkling lights. On weekends they have an acoustic guitar and singer doing classic rock tunes. Hungry? Hit the on-site, wood-fired pizza truck.

WINE BAR

Augustine Wine Bar in Sherman Oaks had a fire this past spring, and the owners are currently rebuilding. The moment they reopen, I’ll be the first one in the door. Sommeliers take pleasure in turning customers on to a world-class selection of varietals. That’s why we love to sit at the bar, but there are also plenty of comfy seating options. There is a pleasant lack of snobbery: Sometimes I just want to pay under 20 bucks for a good basic glass (dare I say a California chard?), and I don’t feel embarrassed about asking for either. Order food—really good—or don’t. Regardless, I never feel rushed. Another great experience: Augustine’s sister wine bar/eatery, Mirabelle, in Valley Village.

BAGELS

Hands down: Hank’s (Sherman Oaks and Calabasas) has the best bagels in the Valley. Made on site every day, the bagels are warm, chewy and fresh. On weekends there’s a queue down the block, so order online first.

Tip: Ask them to cut

the cream cheese by half. Too much of it takes away from that wonderful fresh-baked experience.

BREAD & HUMMUS

Every time I’m in the West Valley I stop at Lodge Bread to pick up a couple loaves of seeded sourdough bread. I typically get one loaf sliced for sandwiches and freeze the other. I use the sliced loaf for everything: making croutons and bruschetta, accompanying cheese, slathered with peanut butter for breakfast. I also buy Lodge’s homemade hummus. My favorite is the wild mushroom, but it doesn’t have a very long fridge life. I also like the fava bean when available. Most often I get the regular variety. Go before noon on weekends for best selection.

EAT AT THE BAR

As people who don’t always plan, my husband and I often eat at the bar. Granville in Studio City is our go-to place for that. You can almost always get a seat, the bartenders are friendly, and the food is consistently pleasing. My go-to order: lettuce wraps for appetizer and pork chops or the spicy shrimp pasta for main course. Bonus: Alex Davis, the personable manager. He always comes over to say hi and make sure everything is aboveboard; he cares about the dining experience in a way that I rarely see at restaurants today.

BURGER

I don’t eat hamburgers often, but when I do, I want it to be top-notch. That’s why I go to Laurel Tavern. The meat tastes fresh, has the proper fat content, is perfectly cooked (I like it medium rare) and served on premium buns. The fries are always hot and perfectly salted. Decent wine and craft beer selection, too. If you care about conversation, get there before 8:30 p.m. on weekends. The place has a loud bar vibe as the evening progresses. ■

As the region’s most preferred orthopedic practice,* our doctors at Southern California Orthopedic Institute provide you and your loved ones with the most advanced bone, joint, and muscle care available—when and where you need it.

Dr. Auerbach Dr. Bahk

Dr. Balch Dr. Bala

Dr. Barcohana Dr. Bawa Dr. Blecher

Dr. Castañeda Dr. Erfanian Dr. Etcheverry Dr. Falakassa Dr. E. Ferkel Dr. R. Ferkel Dr. Gazmarian

Dr. Getelman

Dr. Grossman Dr. Guanche Dr. Hamilton

Dr. Hanker Dr. Hernandez Dr. Jaivin

Dr. Kwak Dr. McKeever Dr. Mendelis Dr. Merriman Dr. Moldawer Dr. Molnar Dr. Niska

Dr. Oluyede Dr. Orlovich

Dr. Saied Dr. Ramin Dr. Schamblin Dr. Schopler Dr. Shapiro

Dr. Shybut Dr. Simic Dr. Spelts Dr. Vassilev Dr. Vellios Dr. Wahba

JULY/AUGUST 2023

THE TASTES OF SUMMER

Discover our favorite seasonal salads—from savory to sweet. More on page 58.

sweet summer evening

FARMERS MARKETS ARE BRIMMING WITH STONE FRUIT RIGHT NOW. AND, WHETHER A PEACH OR APRICOT, THERE’S NOTHING BETTER THAN BITING INTO ONE OF THESE JUICY SWEETS. BUT STONE FRUITS CAN ALSO BE USED TO ENHANCE OR ADD INTEREST TO SUMMER DISHES— PARTICULARY WHEN IT COMES TO DINNER. HERE FOOD STYLIST AND CHEF KARA MICKELSON SHOWS US A FEW OF HER FAVORITE RECIPES, SURE TO ELICIT SOME OOHS AND AHHS AT SUMMER SOIREES.

Photographed by Shane O’Donnell

Rentals by bright Event Rentals | Flowers by Elizabeth Grace Floral

WHIPPED BRIE WITH BRÛLÉED APRICOTS & FIGS

Serves 4 to 6

1 (16-ounce) French Brie round

1 (6-ounce) French Brie wedge

4 fresh black figs, sliced lengthwise

3 to 4 small apricots, pitted & sliced lengthwise

¼ cup granulated sugar

3 tablespoons honey, mild-flavored

2 tablespoons pine nuts, lightly toasted fresh mint and basil sprigs for garnish

French baguette, diagonally sliced & grilled

Make sure Brie is very cold. Scrape the cheese from the Brie wedge and discard the rind. Cut the top off the Brie cheese round. Remove the cheese with a spoon and place in a medium bowl, leaving the rind intact. Let Brie come to room temperature.

Using an electric mixer fitted with a paddle attachment, beat Brie on medium-high until creamy

and spreadable, about 8 minutes.

Place figs and apricots in a cast-iron skillet or on a sheet tray. Evenly coat the top of the fruit with sugar. Use a kitchen torch or broiler to caramelize the sugar on top of the fruit without burning.

To serve, place the rind on a plate or platter and scoop the whipped cheese onto the brie round. Use a spoon to create a well in the center. Drizzle in the honey. Place the fruit and grilled bread around the brie. Drizzle additional honey on top, sprinkle with pine nuts and add fresh mint and basil for garnish.

GRILLED TOMAHAWK PORK CHOPS WITH BLACKBERRY MARSALA JALAPEÑO SAUCE

Serves 4

ground black pepper

2 teaspoons dried sage

2 teaspoons ground cumin

4 tomahawk pork chops (or regular bone-in),

1½ to 2 inches thick

2½ teaspoons kosher salt

3 tablespoons avocado or vegetable oil

Preheat grill to high heat. In a small bowl combine pepper, sage and cumin. Pat pork chops dry with paper towels. Score the fat with a few shallow cuts and generously salt both sides of chop; let sit at room temperature for 5 minutes. Brush with oil and evenly coat with the spice mixture. Let rest another 5 minutes.

Reduce heat to medium-high. If using tomahawks, cover protruding pork chop bones with foil so they don’t burn (looks prettier). Place chops on preheated grill. Cook for 6 to 7 minutes per side until 145º, rotating chops once (without flipping over) to create crosshatched grill marks. Cooking time will vary depending on the size and thickness of the chops. Use tongs to remove foil and hold chops over the flame. Sear and crisp any visible fat and make sure bones are fully cooked before removing from grill.

Let chops rest 5 minutes so juices absorb. Platter and serve with Blackberry Marsala Jalapeño Sauce on the side, or on top of each chop.

Blackberry Marsala Jalapeño Sauce

½ cup water

½ cup granulated sugar

3 tablespoons sherry vinegar

⅓ cup dry marsala wine

1 pint fresh blackberries, divided 1 teaspoon jalapeño, seeded and finely chopped 1 teaspoon kosher salt ground black pepper

2 to 3 tablespoons cold butter, unsalted 1 teaspoon organic cornstarch, as needed (for thickening)

Reserve ⅓ of the blackberries. In a medium saucepan combine water and sugar. Cook over medium heat until sugar is dissolved. Add sherry vinegar, marsala wine, remaining blackberries and jalapeño. Stir to combine.

Bring mixture to a simmer over medium heat and cook for 8 minutes, until the fruit begins to soften and sauce reduces by half. Adjust heat as needed; add a small amount of water or wine to prevent scorching. Add the reserved ⅓ of blackberries, salt and pepper and cook another 3 minutes. Remove from heat and let cool slightly.

Stir in butter, 1 tablespoon at a time, to help thicken the sauce. If the sauce is still watery after it begins to cool, thicken it by combining cornstarch and some pan juices in a small bowl and adding mixture to the sauce, stirring until incorporated. Remove the sauce from heat and add another tablespoon of butter. Taste and adjust seasoning.

For a spicier sauce, add more jalapeño to taste. The sauce goes well with lamb, game meats and chicken.

PEACHES & CREAM

Serves 4

4 tablespoons unsalted butter, melted, divided ¼ cup plus 3 tablespoons dark rum, divided

1 teaspoon almond extract

12 ladyfinger cookies

3 large egg yolks

½ cup granulated sugar, divided

½ cup mascarpone cheese, divided

1 cup whipping cream

2 whole peaches

fresh basil or mint for garnish

In a shallow container, combine 2 tablespoons cooled melted butter, 2 tablespoons rum and almond extract. Break ladyfingers in half and dip into butter mixture. Coat each side; don’t oversaturate. Place equal portions of ladyfingers into the bottom of 4 tall, wide coupe glasses and refrigerate uncovered.

In a heatproof bowl, whisk egg yolks and ¼ cup plus 1 tablespoon sugar until light golden and sugar is completely dissolved, about 5 minutes. Place the bowl over a simmering pot of water so bowl does not touch the water and steam is trapped underneath. Whisk the mixture and cook over low heat until thick enough to coat the back of a spoon. Monitor the heat, being careful not to overcook the eggs. To slow the cooking process, remove from burner and continue to whisk. The custard will be thick, pale yellow and 145º to 150º when it’s done.

Remove the bowl from heat and continue stirring while adding 1/4 cup mascarpone cheese and 3 tablespoons rum. Once the cheese is melted and combined, place a piece of plastic wrap directly onto the custard and refrigerate until cool. (The custard can be made a day in advance and stored covered in the refrigerator.)

Pour or spoon equal amounts of rum-mascarpone custard over the ladyfingers. Chill for at least 4 hours.

Let remaining mascarpone cheese sit for 15 minutes at room temperature until it softens. Whip the whipping cream until thick. Add 2 tablespoons sugar and softened mascarpone cheese. Continue to whip until billowy peaks form. A couple hours before serving, top each dessert with whipped cream. Place back in refrigerator.

Heat the grill to medium-high. Mix remaining melted butter, sugar and rum in a small bowl. Slice peaches in half and remove pits. Brush with vegetable oil. Place cut side down on grill and cook until peaches begin to soften and grill marks are visible, about 4 minutes. Flip and cook another 3 minutes. Place peaches in a bowl and drizzle with butter, sugar and rum mixture. Let cool to room temperature.

Place a peach half on top of each dessert. Add herbs for garnish and serve.

EMBRACE THE UNEXPECTED

Step into another world as you experience all that Rouge Los Angeles has to offer.

WRITTEN BY LAURA L. WATTS

If there’s one word that best characterizes Rouge—a Valley hidden gem—it’s global. This restaurant/bar provides an exotic escape from the ordinary. It’s the perfect destination for a special night out—whether a romantic date, catching up with friends over cocktails, or

simply enjoying exceptional dining with a refreshing vibe.

The newly renovated interior transports guests to Mexico’s Yucatan Peninsula with the sensation of a delightful jungle oasis. With four dining rooms, Rouge features a retractable canopy and lounge-style

seating amid the international decor. Tribal music and lush greenery boost the sultry sensations.

But the global surroundings don’t stop there. Yucatan-inspired flavors infuse signature cocktails like the Tulum Tonic, Spicy Passionfruit Margarita and Yuzu Mojito.

PHOTOGRAPHED BY KIMBERLY MOTOS

The fresh ingredients and delectable flavors of California cuisine are elevated by international bites that nod to the Armenian heritage of executive chef Dro Dergevorkian. He focuses on seasonal ingredients—changing the menu frequently to highlight local produce as well as proteins sourced from sustainable farms throughout the United States.

Chef Dro and his executive culinary team craft Rouge’s world-inspired dishes and desserts with artistic detail. Highlighting a variety of shareable plates, the menu satisfies everyone at the table— whether you’re craving a bite, a feast or something in between.

Complementing the food is a wine program with a wide selection of choices

from Armenia—one of the oldest wineproducing regions in the world, dating back more than 6,000 years. The Rouge staff enjoys educating guests on the history of the area, its ancient grape varietals and the winemakers of the region.

The space, previously occupied by Kaffe Rouge, has been operated by the Zadoyan family since 2009. After an extensive renovation and concept reinvention, the group opened Rouge in May 2022.

Along with Chef Dro and their staff, the Zadoyan family aims to provide guests with an experience that delights. Rouge’s longtime employees deliver outstanding service while creating lasting relationships with customers.

Rouge also specializes in customized events and parties, featuring several unique settings for a variety of group sizes. A proud member of the community, Rouge is honored to support local organizations, charities and schools.

From eye-catching dishes and celebratory sips to curated private events, the Rouge adventure is captivating guests in the heart of Studio City. Open Tuesday through Sunday, 5 to 11 p.m.

the future is mushrooms

HOW AN ORGANIC MUSHROOM FARM IS CHANGING HEARTS, MINDS, AND THE WORLD IN ITS OWN TASTY WAY.

Written by Robert Earle Howells | Photographed by Andrew Carter

Smallhold, an organic mushroom farm near downtown LA, looks like a sci-fi rendition of the future of agriculture. A long concrete hallway flanked by climate-controlled chambers. Everything clinically clean. Lab-coated technicians scurrying about. On a recent tour, I overheard two of the lab coats casually chatting:

“What did you do this weekend?”

“Went foraging.”

The Smallhold staffers were tending to crops of Lion’s Mane, Trumpet, and a handful of other mushroom varieties they grow in the farm’s 34,000-square-foot facility in Vernon. These folks devote their entire working lives to cultivating organic mushrooms—and they spend their off time doing what? Foraging for mushrooms!

I asked my guide if this struck him as ironic. He shrugged. “They’re mycologists. They’re interested in and involved in mushrooms, and that includes the wild versions. So they go foraging.”

Later, the cofounder of Smallhold, Andrew Carter, elaborated a bit: “Mushrooms have an amazing way of getting people enamored.” He wasn’t just talking about mycologists, nor only chefs and buyers for stores like Whole Foods. “Mushrooms are fun. Lion’s Manes look like little alien creatures. People get excited about mushrooms more than I’ve seen with any other product. There are movies, books, T-shirts; people tell their friends about them. It’s a beautiful organism.”

The LA native found his way to mushrooms after a stint with the nonprofit TreePeople in the Valley. He then moved to New York for a brief career as a landscaper before devoting himself to indoor agriculture. “I was interested in ecosystem management—using plants to help steward the environment and accomplish human needs.”

Andrew started growing lettuce and tomatoes indoors, using minimal resources and organic methods, and

eventually branched out to mushrooms. He remains zealous about his mission. “The climate is changing, and the consensus is that it’s changing really fast. Farming isn’t changing fast enough to keep up. If you do it right, you’re imitating environments, and you have to understand those environments to create a framework for what you’re providing for these organisms.”

That’s exactly what I witnessed at Smallhold LA, largest by far of the company’s four farms, which include the original in Brooklyn and two in Austin, Texas. Row after row, chamber after chamber—24 in all—I saw long stacks of mushroom-laden shelves behind heavy insulated doors, each with a computer monitor outside indicating the current climatic conditions inside. Not only are temperature, humidity, oxygen, and CO2 levels carefully monitored, but they change in the course of a day—because that’s what happens in the real world. The forest floor warms up, then cools down. Each variety has its own unique “climate recipe” that replicates wild environments.

In total, Smallhold cultivates 14 different varieties, four of them in LA: Lion’s Mane, Blue Oyster, Yellow Oyster, and Trumpet. Notable was the absence of the button mushrooms we all grew up eating. And liking—or not. Which is why Andrew is keen to expand our mushroom consciousness. “Most grocery stores just sell buttons and portobellos, which really are the same mushroom. By producing all these different varieties, we hope people will find some they like. Each has a different flavor, texture, ways of preparing.

“People don’t realize how different these various organisms are. Mushrooms are a kingdom, like plants and animals. Saying you don’t like mushrooms is like saying you don’t like plants.”

For skeptics or the mushroom-curious, Andrew suggests buying a cluster of Blue Oysters. “Then keep it simple. Just roast them with some butter or oil and herbs. It’s hard to overcook them; their cell walls can hold up to heat. Roast them at 350 or 400 and leave them in the oven for 45 minutes to an hour and a half. Take them out and enjoy them with friends and family. Really simple. Later you can make things more

Clockwise from top left: Yellow Oyster mushrooms growing in sawdust substrate; readying Trumpet mushrooms for shipping; a cornucopia of Smallhold varieties.

Yellow Oyster mushrooms

and more complicated. Lion’s Manes can taste like crabcakes or be made to taste like meat.” (Check out smallhold.com for an array of shroom recipes.)

Smallhold doesn’t have to convince chefs of the beauty of organic mushrooms. Among the company’s local restaurant customers are some of the best eateries in the city, including Botanica, Lasita, Kismet, Gjelina and Gjusta, Tsubaki, Kali and Rustic Canyon. Says chef Zarah Khan of Rustic Canyon, “I love Smallhold because it is part of my ethos to source locally. I barely had mushrooms on my menus when I moved to LA (from Seattle). I felt guilty paying for mushrooms from out of state, so when I found out about Smallhold I was elated. There are so many things you can do with each different variety of mushroom, and it sparks my creativity, which I love.”

Smallhold’s LA farm, operational for just over a year, is huge, but I was still blown away when my guide informed me that they ship 30,000 pounds a week to distributors who in turn sell them to the likes of Whole Foods, Sprouts, Erewhon, Ralphs, and area restaurants. Even Andrew shakes his head in amazement. “Yeah! We started this thing in a basement, then grew to a shipping container. Now they go out in truckloads loaded with pallets.”

The farm was the first certified organic mushroom farm in LA County, and that certification is something Smallhold takes seriously. I had to verify my good health before entering the farm, and wore a mask, gloves, hairnet, and lab coat as I toured the uber clean premises.

“We don’t use pesticides or chemicals,” says Andrew. “Even though most contaminants that might affect mushrooms don’t impact humans, we don’t want to use the chemicals that most farms have to use. We also want to be really efficient growing in our space. You’d never find so many mushrooms in one place at one time. In the wild, you might have a couple Blue Oysters on a log. Here we create the environment and manage it really well.”

Among those methods is Smallhold’s practice of growing their mushrooms in blocks of sawdust substrate rather than in dirt. The substrate is a

byproduct of the timber industry, repurposed first for mushroom farming, then donated as compost for local folks to use in their gardens. (Follow @smallhold on Instagram for spent-block pickup dates.)

As successful as Smallhold has been, Andrew and his staff of foraging mycologists consider mushroom growing to be as much about mission as profit. “WE CHANGE MINDS WITH MUSHROOMS,” proclaims a sign at the entrance to the farm. Below that: “By growing mushrooms in communities around the country, we’re helping people reconnect with their food, environment, and farmers.”

If they help make your pizza delicious, so much the better. ■

“PEOPLE DON’T REALIZE HOW DIFFERENT THESE VARIOUS ORGANISMS ARE. MUSHROOMS ARE A KINGDOM, LIKE PLANTS AND ANIMALS. SAYING YOU DON’T LIKE MUSHROOMS IS LIKE SAYING YOU DON’T LIKE PLANTS.”

The Pit Master

SELF-TAUGHT BARBECUE MAESTRO BURT BAKMAN BRINGS BADASS BRISKET TO THE VALLEY WITH SLAB, HIS CENTRAL TEXAS-STYLE BARBECUE RESTAURANT.

Written by Chelsee Lowe

Hanging out with Burt Bakman feels like you’re hobnobbing with the mayor of the LA food scene. Like any good politician, he’s social, and seemingly everywhere all at once, listening to constituents, and in Burt’s case, cooking for them. He’s also armed with a deep knowledge of his city, from where to go for top shawarma to what restaurants are closing soon, who might move in next, and all the drama in between. And he’s especially well versed in barbecue.

Burt also happens to be a real estate broker with the Valley-based Chernov Team, but the the pit master keeps a strong foot in the culinary world. He opened the original Slab barbecue in 2018 on West 3rd Street in LA, serving what he describes as the holy trinity of Central Texas barbecue: brisket, ribs, sausage and pulled pork. Also on the menu: sides like collard greens and mac ‘n’ cheese, and an irresistible sandwich called “The Oooh,” which is piled with chopped brisket, onion, cilantro and barbecue sauce on a brioche bun. The success of the first Slab has fueled others; an outpost at the new Topanga Social food court in Woodland Hills is scheduled to open this summer, and plans are in the making for locations in Pasadena and North Hollywood.

Burt’s interest in barbecue ignited in 2016 during a trip to Central Texas. It wasn’t just the incredible tastes and smells of the barbecue; it was the entire scene. He wanted to know what it felt like to be the guy behind the grill, the sultan of the smoker. Since he couldn’t shake his new dream, he walked toward it.

Back in Studio City, where he lives with his wife and three daughters, Burt started smoking two briskets at a time in a Big Green Egg grill/smoker in his backyard. Then he’d share with friends and neighbors.

“We had no name at this point,” Burt shared with me over coffee in Tujunga Village. “I was just making barbecue, and people were into it.”

Things started to heat up when he delivered some of his coveted barbecue to John Terzian and Brian Toll, managing partners at the LA-based hospitality company H. Wood Group. After a few bites, they suggested a joint barbecue venture.

“That’s when I bought my smoker,” Burt says.

BURT’S BBQ TIPS Experiment—And Keep At It

“Protein is expensive, so people don’t want to play around too much. I get it, but you have to fail forward.”

Get to Know Your Grill

Cook all kinds of things on it, and try the classic cookie dough trick: lay a ball of dough on parchment paper and place it on the grill to see where your hot spots are cold zones are—because grilling is all about managing your heat.”

Prep Meat Properly

“Don’t oversalt your meat, and don’t salt too early. I suggest 30 minutes before grilling. And I don’t necessarily do the bring-to-room-temperature thing. If I cook a steak, beginning when the temperature is at 40° rather than at 70, that’s 30 more degrees I get to build flavor.”

“I sent $4,000 via PayPal to a complete stranger in Joshua, Texas, and it was delivered the next night.”

The rest is part of Valley barbecue lore. Burt started making nine briskets at a time in his giant backyard smoker. He’d buy and prep meat on Thursday, cook all day Friday, and then hand it out Saturday from 11 a.m. to 2 p.m. But you couldn’t just show up. People had to DM Burt on social media, and he’d send his address to the number of people he could serve. Topo Chico sparkling water and a donation box were the only other accoutrements at what he dubbed Trudy’s Backyard Barbecue, cheekily named for a buddy’s mother who used to make delicious brisket sandwiches.

With three more shops on the horizon, and busier than ever, Burt says he has the same energy and passion as when he started seven years ago. He hopes customers show up, order, and get their hands messy.

“Barbecue is a state of mind. People sit in Slab, slow down, and listen to classic rock while they eat. Barbecue gets your hands a little saucy, so you’re not on your phone. You’re just present, which is incredible.” ■

BURT’S BARBECUE SAUCE

1 15-ounce can tomato sauce

½ cup apple cider vinegar

¼ cup fermented honey (buy online or make: mix one cup of honey with 6 peeled cloves of garlic; cover and store away for 2 weeks; strain)

⅓ cup tomato paste

¼ cup pomegranate molasses

1 teaspoon smoked paprika

1 tsp 16-mesh black pepper

½ teaspoon onion powder

½ teaspoon kosher salt

Whisk all ingredients together; simmer and reduce for 10–15 minutes until it thickens up a bit. In addition to using on proteins, Burt says his sauce is great mixed into marinades and vinaigrettes and even whisked into eggs before scrambling.

“BARBECUE IS A STATE OF MIND. PEOPLE SIT IN SLAB, SLOW DOWN, AND LISTEN TO CLASSIC ROCK WHILE THEY EAT. BARBECUE GETS YOUR HANDS A LITTLE SAUCY, SO YOU’RE NOT ON YOUR PHONE. YOU’RE JUST PRESENT, WHICH IS INCREDIBLE.”

BEST JAZZY NIGHT OUT WITH FRIENDS

Vibrato Grill, Jazz & Etc.

A dinner club pairing top musical talents with the fine dining experience you’d expect from Los Angeles’ best restaurants. Whether you’re hanging out at the bar, celebrating your special occasion, or having a fun night out with friends, there will always be top-quality live music playing to make it an evening to remember. Seasonally fresh, expertly prepared cuisine and incredible cocktails are served in a sophisticated yet inviting atmosphere.

2930 Beverly Glen Circle, Los Angeles 310-474-9400

vibratogrilljazz.com

IG: @vibratogrilljazz

Boneyard Bistro

A staple of Sherman Oaks for 18 years, Boneyard Bistro serves regional BBQ and inspired bistro fare along with an extensive craft beer list and more than 100 bourbons.

13539 Ventura Blvd., Sherman Oaks 818-906-7427

boneyardbistro.com

IG: @boneyardbistro

Casita

Serving modern, made-from-scratch Mexican fare, Casita is open daily for dinner and happy hour, plus weekend brunch. Seating is indoors and on the open-air patio.

14015 Ventura Blvd., Sherman Oaks 818-688-5009

casitarestaurant.com

IG: @casita_shermanoaks

Lovi’s

Traditional meets modern at Lovi’s Delicatessen with Jewish, international and American fare. Enjoy innovative and award-winning food and desserts at our bakery, restaurant and bar.

24005 Calabasas Rd., Calabasas 818-223-8777

lovisdeli.com

IG: @lovisdeli

BEST PLACE TO CATCH UP WITH FRIENDS

Granville

A popular modern-casual restaurant specializing in wholesome, hand-crafted recipes and libations. With warm hospitality, good vibes and globally inspired food, cocktails and music, Granville is a culture—not a concept. We support local, organic and certified humane practices whenever possible and make food from scratch daily. Offering lunch, dinner, weekend brunch, happy hour and a full bar in a casual yet tasteful environment.

Burbank, Studio City, West Hollywood, Pasadena, North Hollywood granville.net

IG: @granville

Osteria La Buca

A casual, local gathering place for food, friends, wine and cocktails with a menu that reflects an uncomplicated, classic, grassroots approach to Italian country food inspired by our Southern California backyard.

14235 Ventura Blvd, Sherman Oaks

818-456-1216 | osterialabuca.com

IG: @osterialabuca

Taisho

Open daily for dinner and happy hour, Taisho serves modern Japanese fare: robatayaki, sashimi, sushi, cocktails, sake and more. Indoor and outdoor seating available.

14016 Ventura Blvd., Sherman Oaks

818-650-8192

taishorestaurant.com

IG: @taisho_shermanoaks

The Oaks at Lakeside

Located in Los Encinos State Historic Park, the restaurant offers a majestic and scenic dining experience and provides an inviting ambience for any special occasion.

16817 Ventura Blvd., Encino

747-217-4002

theoaksatlakeside.com

IG: @theoaksatlakeside

BEST PLACE TO SIP & STAY FOR A GREAT CAUSE

Nectar of The Dogs Wine

Wine and dog lovers are invited to “paws” and relax in our rustic, industrial-style tasting room. Featuring a California wine tasting menu and wine by the glass or bottle, our charitable wine company donates 10% of all bottle sales to nonprofit rescue organizations. Enjoy live music Sundays 2 to 5 p.m. or a slushy frosé—on tap all summer long! Visit the tasting room Friday 3 to 7 p.m. or Saturday/Sunday noon to 6 p.m.

791 Chambers Lane, Suite 110, Simi Valley (inside Chambers Business Park) 702-275-0482

nectarofthedogswine.com

IG: @nectarofthedogswine

The Sherman

A rustic haven for food and drink lovers, The Sherman serves up modern American cuisine paired with seasonal craft cocktails, beer, and wine. Open daily for lunch and dinner. Brunch available on Saturdays and Sundays.

14633 Ventura Blvd., Sherman Oaks

818-485-2200

theshermanla.com | IG: @theshermanla

White Harte Pub

A cozy hidden gem and neighborhood favorite, White Harte Pub serves delicious fare and has a full cocktail bar and 18 draft beers on tap. Open at noon for lunch, serving brunch until 5 p.m. on weekends and dinner, with competitive, tasty happy hour from 4 to 6 p.m. on weekdays.

22456 Ventura Blvd., Woodland Hills | 818-224-3822

whitehartepub.com | IG: @whitehartepub

Wood & Water

Experience a modern American restaurant and bar with multicultural influences featuring the freshest seafood, oyster bar and creative cocktails.

13359 Ventura Blvd, Sherman Oaks

818-855-1661

woodandwaterla.com

IG: @woodandwaterla

BEST NIGHT OUT UNDER ONE ROOF

Vitello’s

Experience the best of Los Angeles under one roof at the iconic Vitello’s restaurant! Savor timeless Italian fare with a California twist in our main dining room, or venture upstairs to The Velvet Martini Lounge for craft dishes and sophisticated ambience. For a more intimate gathering, The Rendition Room offers a cozy, speakeasy-style bar setting with upscale cocktails. Whatever you’re in the mood for, Vitello’s restaurant has you covered. Come see why it’s an LA icon.

4349 Tujunga Ave., Studio City 818-769-0905

vitellosrestaurant.com

@VitellosStudioCity

The Velvet Martini Lounge

Experience the glamour of Old Hollywood in The Velvet Martini Lounge at Vitello’s—a Rat Packinspired bar and restaurant with nightly live music, upscale food and craft cocktails.

4349 Tujunga Ave., Studio City 818-769-0905

vitellosrestaurant.com/the-velvet-martini-lounge

@TheVelvetMartiniLounge

The Rendition Room

Step through the bookcase and into The Rendition Room at Vitello’s: our cozy backroom speakeasy, perfect for a romantic date or a night out with close friends.

4349 Tujunga Ave., Studio City 818-769-0905

therenditionroom.wildapricot.org

@TheRenditionRoom

Studio Brunch at Vitello’s

Try the Studio Brunch at Vitello’s every weekend, featuring a three-course brunch for $24.99 and $10 cocktails. Weekend like you mean it.

4349 Tujunga Ave., Studio City 818-769-0905

vitellosrestaurant.com

@VitellosStudioCity

TAKE IT EASY

Summer living never looked so good.

All at once, it looks like summer is here. Time to celebrate the sun and make the great outdoors your new favorite place for the next few months! Is your outdoor space up to the task?

For more than half a century, Aldik Home has been a go-to source for anyone in Los Angeles looking to beautify their homes. If you’d like to perfect your backyard paradise with high-quality patio furniture, there’s nothing on the market like Aldik Home’s collection of Summer Classics.

Summer Classics is meticulously crafted from premium materials using age-old building methods and state-of-the-art finishing processes to ensure the furniture will last for years to come. Built to a high standard, Summer Classics is the ultimate

in comfort. This outdoor furniture line hits every note: stylish and sophisticated, as luxurious as indoor furniture, built to last. With more than 35 collections represented, Aldik Home features the finest showcase of Summer Classics furniture in the country.

All Summer Classics teak furniture is made with marine-grade, sustainably harvested teak and is available in two finishes: natural and a pre-weathered, low-maintenance finish called Oyster. Center-cut from the heartwood of Indonesian teak, this is the finest teak in the world—performing flawlessly even in coastal environments. Summer Classics features gorgeous resin wicker and aluminum furniture as well, which is also well constructed from premium materials.

If you’re looking to turn your outdoor space into the hottest new hangout, check out Aldik Home’s American Fyre Designs fire tables and bowls. This gorgeous collection is made from durable GFRC—a composite material that is strong, weather-resistant, fire-retardant, impermeable and simply stunning. These fire tables and bowls are perfectly suited to even the harshest marine environments. Accented with your favorite selection of fire media, such as reflective glass, these American Fyre Design fire tables are not only stunning but will stand the test of time.

Beat the sweltering summer heat under the gorgeous canopy of a Treasure Garden cantilever umbrella. With 360-degree rotation, front-to-back and side-to-side tilting, and gorgeous fabric options, it’s easy to see why craftsmanship, beauty and ease of operation set Treasure Garden apart from other umbrella manufacturers. Custom order the umbrella of your dreams or choose from Aldik Home’s in-stock collection for an instant backyard transformation.

For the deal hunters out there, we’re going to let you in on a secret: Aldik Home presells all Summer Classics outdoor furniture sets at a substantial discount with delivery promised around Labor Day. It is simply the best opportunity in Los Angeles to purchase high-end outdoor furniture sets at an incredible deal. Don’t miss out!

When it comes to adding natural beauty both inside and outside your home, there’s no place like Aldik Home.

ALDIK HOME

7651 SEPULVEDA BLVD., VAN NUYS

818-988-5970

ALDIKHOME.COM

@ALDIKHOME

“WHEN IT COMES TO ADDING NATURAL BEAUTY BOTH INSIDE AND OUTSIDE YOUR HOME, THERE’S NO PLACE LIKE ALDIK HOME.”

Tower Power

CHEF ADAM TITZE SHARES THE SECRETS OF CASITA’S POPULAR CHIPAND-DIP TOWER AND THE SAUCES THAT MAKE IT SO SCRUMPTIOUS.

When Adam Titze was crafting the menu at Casita in Sherman Oaks, he knew he needed a few visual dishes. “Look, I don’t really like it, but the truth is, the phone eats first,” the chef says regarding the importance of social media in a restaurant’s success today. Recalling a charcuterie tower he’d created for another eatery, he thought of a chip-and-dip tower. “We made it and looked at it. And when we saw it, we thought: This is what everyone wants to see on Instagram. Chips and salsa at Mexican restaurant? You can’t go wrong. Everyone will try that.” Turns out Adam was right. The eatery’s chip, salsa and guacamole tower is one of the most popular menu items. Aside from the eye-catching presentation, diners enjoy sampling the variety of salsas, which range from sweet to slightly bitter. Casita goes through 68 pounds of Roma tomatoes and 75 bunches of fresh cilantro every day to create the five salsas. Here in his own words, the chef expounds on the recipes. 1

JICAMA AVOCADO PICO DE GALLO: This salsa is basically tomatoes, white onions, cilantro and jalapeño. Instead of making it smooth, we dice up jicama and a firm avocado and then fold those into the pico at the end. This salsa has a little bit more crunch, which is nice and distinguishes it from a traditional pico de gallo. 2

CASITA SALSA: We roast the tomatoes in the oven so they get good caramelization. Roasting evaporates some of the water and makes the tomato a bit sweeter. Then we add garlic, red wine vinegar, onion, lime juice, cilantro, salt and cumin. The vinegar adds some moisture and a little bit of balance, bringing some acidity to the dish.

3

SALSA ROJAS: I got this recipe from a friend of mine’s grandmother. I tweaked it here and there because hers was hotter than what the average person’s palate is used to. Salsa Rojas is essentially an enchilada sauce, made from dried chilis. We use several types of chilis, onions and garlic. We boil it all down and then puree it with cilantro, lime juice and salt. 4

SALSA VERDE: This salsa is created with tomatillos, which are not as sweet as tomatoes. They are a little bitter, which makes this a nice complement to the other salsas on the tower. We take the tomatillos, onions, jalapeño and garlic and roast them all in the oven. Then we add a smidge of water, cilantro, lime juice and salt. 5

HABANERO SALSA: This one is made with tomatoes, onions, habanero chilis and garlic—all roasted in the oven. It’s then pureed and finished with orange juice instead of lime juice. The reason is because habanero chili is so hot it has almost a chemically flavor to it. The sweetness of the orange juice helps balance out that heat, making it come through a little less. ■

sweets are her thing

HOW ONE WOMAN’S PASSION FOR BAKING BECAME VALERIE CONFECTIONS—A FULL-SERVICE CONFECTIONARY, BAKERY AND CAFE. SPRINGING FROM TWO LA OUTPOSTS, VALERIE GORDON’S UNIQUE SWEETS ARE BECOMING A NATIONWIDE INDULGENCE.

Written by Chelsee Lowe | Photographed by Shane O’Donnell and Katrina Frederick

Valerie’s Fallen Fruit Cake with fresh seasonal fruit and flowers.

Below: Petit fours, a mainstay among the company’s confections.

Walking

into Valerie

Confections

on Glenoaks Boulevard in Glendale is a multisensory treat. The delectable aroma of chocolate and sugar wafts through the air of the light-filled shop, and the eye is immediately drawn to colorful goods on display: ribboned chocolate boxes, floral- and fruit-topped cakes, and beautiful petit fours and truffles. Then a smiling staffer offers you a sample.

Every part of this experience is intentional, says owner Valerie Gordon, a San Francisco native who has always loved the anticipatory feeling you get when entering a favorite bakery or chocolate shop. For Valerie, Fantasia Bakery in San Francisco’s Laurel Village was one of those places. So was See’s Candies—the sample you’re handed in her shop is a direct homage to that California brand. A box of See’s was omnipresent at holidays throughout her youth, from Chinese New Year and Valentine’s Day to Christmas. Recreating the sense of joy that came with that box has become her life. Her route to becoming a confectioner was circuitous. The glitz and glam of Hollywood drew Valerie to Los Angeles in 1998. She was a cinephile, obsessed with celebrity, awards shows and everything in between. As fortune would have it, her dream of being on screen extinguished quickly.

“I was an actor when I arrived, and I realized soon after that I was a bad actor,” Valerie shares with a laugh. “I learned that I didn’t really like acting. I just wanted to be myself.”

A gravitational pull drew Valerie to the kitchen instead. Her first job in LA was at celeb hangout Les Deux Cafes in Hollywood. She managed a staff of 50 and happily watched impromptu sing-alongs with artists like Joni Mitchell, Boy George and Grace Jones go down at the bar.

As wild as it was, cafe life also felt familiar. As a

child, she spent a lot of time cooking and baking for her family, which included her parents and three older sisters. A latchkey kid, she would come home from school and bake from cookbooks. Eventually she became skilled enough to make toffee and other chocolatebased confections. She was partially driven by the visual aspect of baking, at one point even spending hours after school recreating the “perfect yellow cake” that transfixed her in the 1960 film Pollyanna

“There was something about watching them slice and eat that cake. It was so fantastical. What a moment of joy,” she recalls.

When Les Deux Cafes closed in 2004, Valerie immediately started recipe testing for her own shop in the apartment she shared with her husband, Stan Weightman Jr. (also a former actor). They launched Valerie Confections as a duo—she’d helm the kitchen and he’d manage the business. They were scrappy in the early days, hawking their chocolates wholesale to high-end stores on both coasts. Big early scores included Dean and DeLuca and Takashimaya in New York, The Cheese Store of Beverly Hills and Santa Monica’s Le Sanctuaire.

Buoyed by those successes, the couple opened their first store on 1st Street in Koreatown in 2007, which included a teeny cafe front where guests could buy treats. They survived the 2008 recession by expanding their menu with pastries, jams, and seasonal dessert offerings and selling in farmers markets. Next came a second outpost in Echo Park in 2013, a full-service daytime cafe that still does a robust business with bestsellers like breakfast banh mi, smoked salmon banh mi and shitake scrambled eggs.

“Almost all of these recipes are things I make at home,” says Valerie. “It’s like I’m a perpetual home cook. I’ve just turned it into a business.”

As the business grew, so did the need for more space. The 1st Street location became a 4,000-squarefoot patchwork enterprise as they took on adjacent spaces, carrying giant sheet pans out of one shop and into a neighboring one. Parking was a nightmare. Soon after a search for a new home base began, Stan

stumbled on the perfect location in Glendale, and they closed the original.

The new shop was once an owner-operated bakery, which Valerie took as an auspicious sign. With easy parking, there’s space for a cafe/bakery, a sprawling commissary kitchen (with two walk-ins, she points out happily), and plenty of room for hosting events. A small house on the same lot is now their headquarters. That’s where you’ll often find Stan, as he manages sales to national chains such as Cost Plus World Market and Williams Sonoma. There’s a “garden,” where tables and chairs are surrounded by nascent passion fruit vines and vertical farm stands brimming with produce. Guests order at the counter and seat themselves. Among the menu items are crème fraiche scones with house-churned salted butter and lemon curd, tea

“THERE WAS SOMETHING ABOUT WATCHING THEM SLICE AND EAT THAT CAKE. IT WAS SO FANTASTICAL. WHAT A MOMENT OF JOY.”

Valerie with her husband, Stan Weightman Jr.

sandwiches on house-made milk bread, quiche, ham and jam sandwiches, and a house-made granola bowl with seasonal fruit.

Valerie not only cooks at the new space; she teaches, too. Think experiential lessons on summer pies, cakes, chilled desserts and jams. Saturday afternoon teas in Glendale have caught on big-time. They must be reserved in advance, and they sell out fast. What’s included? An array of treats like those listed above. What’s not? Fancy tiered trays and doilies, typical of traditional seated teas.

“It’s intentionally casual,” Valerie says of the teas. “We’re taking the precious out of it. It’s supposed to feel modern, easy, come-as-you-are.”

Nearly 20 years in the game, Valerie is still drawn to the art of making unique and decadent creations. The

Fallen Fruit Cake is one example: a three-layer vanilla bean cake with passion fruit buttercream crowned with seasonal florals and fruit. The Blum’s Coffee Crunch Cake is another. Valerie aspired to recreate the iconic cake sold by the historic Blum’s Bakery, which had locations across California (all closed by the ’70s). It took Valerie 10 or so tries to resurrect the cake, which features two layers of chiffon cake, a light coffee whipped cream frosting, and big chunks of honeycomb crunch on top. Her version is a bestseller, and she ships it all over the country.

“It’s such a unique cake—the texture, the flavor composition. There’s something completely wabi-sabi about it—it looks like the desert, and it’s totally imperfect. This, to me, is such a great lesson: Something doesn’t have to look perfect to be delicious.” ■

Perfect Pairings

THESE PAGE-TURNERS ARE TWICE THE FUN.

TEQUILA & TACOS: A GUIDE TO SPIRITED PAIRINGS

BY KATHERINE COBBS

Tacos have been trending for years, and finally tequila is having its moment. While a crunchy, savory beef taco washed down with a cold margarita is always pleasurable, today the inspired options of what can be stuffed in an edible wrapper or blended with agave spirits are infinite. Featuring authentic classics like tacos al pastor and Baja-style fish tacos, Tequila & Tacos also includes imaginative spins— such as fried brussels sprout tacos, spicy cauliflower tacos in Indian paratha shells and tempura-battered seaweed tacos cradling ahi tuna. Each recipe is paired with cocktails crafted with the finest agave spirits, like a traditional tart paloma rimmed with spiced salt for an eye-opening mezcal Manhattan.

BOOZE & VINYL: A SPIRITED GUIDE TO GREAT MUSIC AND MIXED DRINKS

BY ANDRÉ DARLINGTON & TENAYA DARLINGTON

From modern craft cocktails to old standbys, prepare to shake, stir and pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood: Rock, Chill, Dance and Seduce. Each category has liner notes that underscore the album’s musical highlights, a suggested theme for a listening party (like a whiskey tasting for The White Stripes or a punk rock tea party for Blondie), plus a pair of cocktail recipes that complement the music’s mood, imagery or lyrics. Among the 70 featured albums: Sgt. Pepper’s Lonely Hearts Club Band, Purple Rain, The Rise and Fall of Ziggy Stardust, Hotel California and Pet Sounds.

BOARDS & SPREADS: SHAREABLE, SIMPLE ARRANGEMENTS FOR EVERY MEAL

BY YASMIN FAHR

You won’t find cheese boards here. Instead, you’ll discover simple ideas and scrumptious recipes for a variety of meals and snacks to share on platters or boards. From the top-your-own chili board to the crispy chicken bites spread, the book includes something for every meal and mood. There are also plenty of quick recipes for dips, spreads and other tempting add-ons like smashed olives, quick-pickled shallots and jalapeños, and “two-minute” feta dip. Whether you’re looking for a snackable spread for two or a grazing board for entertaining friends, Boards & Spreads shows you how to turn everyday ingredients into festive, visually appealing, low-effort meals.

Do You Belong In This Magazine?

Be part of one of our most popular, anticipated issues of the year: the September Women’s Issue. In this issue we’ll have the special section: Women Who Lead. It is your chance to introduce yourself and tell your story to our 88,000 affluent, educated readers who live across the Valley—from Calabasas/Hidden Hills in the west all the way east to Studio City/Toluca Lake.

These Profiles are created by the VB team in the same sophisticated, artful style as the articles in the magazine. We do the photo shoot and create the copy. Each Profile also includes promotion on our FB (post) and IG (story) social streams and placement on our website ourventurablvd.com for one year.

For more information, contact VB’s Associate Publisher Ron Troxell at ron.troxell@thegoldenstatecompany.com or 310-489-4043.

Deadline to reserve space is July 24; issue mails out on August 29.

Chão Time

FOGO DE CHÃO OPENS IN WOODLAND HILLS, BRINGING

HIGH-END BRAZILIAN CHURRASCO TO THE VALLEY.

Written by Chelsee Lowe

The fifth Los Angeles-area outpost of Fogo de Chão— the 74th location worldwide—opened in March in an unexpected spot: the first floor of The Q Topanga, a luxury apartment complex directly across from the Westfield Topanga open-air mall. The eatery has an attractive, appealing vibe. A long bar and open kitchen flank either side of the moody, mirrored dining room. The open kitchen showcases an expansive grill— integral to churrasco, or traditional Brazilian grilling—helmed by “gauchos” who expertly roast meats above the fire.

The Churrasco Experience, which I suggest you order here, is essentially a distinct and fantastic all-you-can-eat meal. Step one of the feast is to visit the “market table,” where a colorful collection of aged cheeses, cured meats, smoked salmon and specialty salads like apple manchego await. Avoid filling your plate too early as you mosey down the buffet. Quintessential Brazilian dishes are found near the end, namely feijoada (a black bean stew with sausage), rice, farofa (baked yuca flour with bacon), black-peppercandied bacon, and pao de quiejo—warm, chewy cheese buns made from tapioca flour.

or top sirloin cap, is a churrasco staple, seasoned only with rock salt and perfectly cooked at the grill. Lamb picanha—lamb chops marinated in fresh mint, white wine and lemon—are tender and decadent. Chicken legs soaked in brandy and beer are also tasty.

IT FEELS AS THOUGH FOGO DE CHÃO HAS BEEN FEEDING THE VALLEY FOR YEARS.

The gauchos, gracefully swirling between tables with their skewers as partners, are a fun part of a Fogo de Chão visit. A little green card next to your plate signals them to stop by and serve you; flip the card to its red side if you’d like to take a break. Even then, caramelized bananas will probably be offered as a delicious palate cleanser. (Although to me they felt like a midmeal dessert.)

Speaking of desserts, lots of options here, from tres leches cake to papaya cream, a decadent concoction of fresh papaya blended with vanilla ice cream. Should you choose to forgo dessert for another round of cocktails, consider the caipirinha. The signature cocktail of Brazil, caipirinhas are made with cachaca, a spirit made from fermented sugar cane juice. Fogo de Chão makes half a dozen iterations. For some heat, try the mango habanero caipirinha.

Back at your seat, an array of grilled meats arrives, one by one, on sword-sized skewers paraded by the gauchos. Carved right onto your plate, with aromas filling the air, the meats are hard to resist. Picanha,

Really, the buzz in the room mitigates the restaurant’s somewhat unchic location. It feels like you’re at a wedding reception, where warmth and conviviality flow. And the eatery avoids the cold, formulaic vibe of a new chain restaurant. It feels as though Fogo de Chão has been feeding the Valley for years. ■

Grow Up

INTERESTED IN GROWING YOUR OWN VEGGIES BUT LIMITED ON SPACE?

LETTUCE GROW MAKES

Written by Chelsee Lowe

There are many reasons to love living in SoCal, but lots of land is rarely one of them. If your outdoor space is a balcony, patio or small yard, having a vegetable garden is a challenge.

Enter Lettuce Grow, a company that makes easy-touse vertical “Farmstands” that have a remarkably small footprint and an attractive look. With a base diameter of less than 2 feet, a Farmstand fits just about anywhere, and its modular nature allows you to choose the right height to fit your space. If you want to grow 24 seedlings, for example, your Farmstand will be almost 5 feet high, but you can opt to grow less and reduce height.

Farmstands are easy to use, even for first-time gardeners. Starter plants arrive in the mail in individual cups, having already matured under the care of a horticulturist. Next just snap each cup into the stand. You’ll need to place the stand near an electrical outlet, because a water tank at the bottom hydrates the plants in a timed cycle. Because the water is used over and over again, you’ll not only be harvesting your own produce, but you’ll be using 98% less water than a typical garden.

Need a little help figuring out what will grow here in the Valley? Using your zip code, Lettuce Grow will send you the best seedling options. You can also hand-select produce and flowers from a list, or buy groups of seedlings in a bundle.

No sun or space at all? No problem—Lettuce Grow sells an LED lighting system. Just put the stand in the kitchen, fire up the lights, and you’ve got yourself a garden. ■

HARVESTING PRODUCE A POSSIBILITY FOR ANYONE—AND IT IS SUPER EASY, TOO.

LOWER

LEFT

PHOTO: PHOTOGRAPHED BY JESSICA SCHRAMM

gorgeous greens

INVIGORATE YOUR SUMMER TABLE WITH THESE VIBRANT AND DELICIOUS SALAD RECIPES.

Produced & photographed by Kara Mickelson at Styled Delicious

MEDITERRANEAN TUNA TEASER

Serves 2

Imagine a decadent French pan bagnat sandwich coupled with a modern take on a Caesar salad. This beautiful salad pairs two classics to delight the taste buds. Gourmet tuna, Persian cucumber, cherry tomatoes, red onion, radishes, romaine lettuce and fresh dill are topped with briny olives, capers and Parmesan for a Caesar-like dressing with a EuroMediterranean twist.

2 romaine lettuce hearts, washed and trimmed, divided

3 radishes, thinly sliced

¼ cup diced Persian cucumber

¼ small red onion, thinly sliced handful cherry tomatoes, halved

1 jar high-quality tuna packed in oil, drained

2 hard-boiled eggs, halved or quartered

2 tablespoons roasted, salted pumpkin seeds

kosher salt, to finish fresh ground pepper, to taste

Divide lettuce on two large plates or one large platter. Top with equal amounts sliced radish, cucumber, onion, tomatoes, tuna, eggs and pumpkin seeds. Spoon dressing onto salad. Finish with a sprinkle of salt and fresh ground pepper; garnish with dill sprigs. Add a slice of warm Parmesan toast to each plate and serve.

Toasted Parmesan Bread

2 slices French baguette, sliced diagonally olive oil

Parmesan

Drizzle bread with olive oil and top with Parmesan. toast until light golden brown.

Dressing

¼ cup mild olive oil

1 medium lemon, juiced and seeded

2 ounces Castelvetrano olives, pitted

2 medium garlic cloves, peeled

1 tablespoon capers, drained

2½ ounces Parmesan, finely grated, divided

¼ teaspoon kosher salt

⅛ teaspoon ground white pepper

freshly ground black pepper

1 teaspoon fresh dill, minced (plus sprigs for garnish)

In a small bowl, stream olive oil into lemon juice while whisking. Mince olives, garlic and capers together, creating a fine paste, and add to olive oil/lemon base. Stir in 2 ounces Parmesan, salt, both peppers and dill. Adjust seasoning as needed. Cover and refrigerate. Can be made one day in advance; let dressing come to room temp before serving.

SOUTHEAST ASIAN MANGO CHICKEN SALAD

Serves 2 to 4

Fresh herbs like mint and basil add an extra layer of interest to this tasty salad. And crunchy cabbage and bok choy are used as an alternative salad base to lettuce. Topped with shredded, poached chicken breast, sliced onion, carrots and a sprinkle of peanuts and sesame seeds, this dish is terrific as an entrée for lunch or dinner.

2 star anise

1-inch piece cinnamon stick

3 whole cloves

2 tablespoons whole coriander seeds

1 boneless chicken breast

½ cup snow peas

¼ medium white onion, sliced thin (soak in cold water 5 minutes)

1 medium carrot, peeled and sliced into 1-inch matchsticks

3 cups shredded Napa or Savoy cabbage (1 small)

1 to 2 baby bok choy, sliced thin (stem and leaves)

1 small head radicchio, trimmed

2 scallions, sliced thin diagonally

1 mango, flesh sliced into ¼-inch strips

perilla (sesame) leaves, optional for garnish

fresh Thai basil

fresh mint

¼ cup cilantro

¼ cup skinless raw peanuts, halved or crushed

1 tablespoon raw sesame seeds

lime wedges

Place spices in a medium saucepot that will hold a steamer basket. Heat spices over medium heat until aromatic. Add approximately 2 inches water to pot (or until it reaches bottom of steamer). Bring water and

spices to a boil and lower heat to simmer. Place chicken in steamer, cover and cook 12 minutes. Remove chicken and add snow peas. Cook covered for 40 seconds or until bright green. Remove snow peas and place in a bowl of cold water to stop cooking process, then drain. Let chicken cool before shredding with a fork.

In a bowl combine onion, carrot, cabbage, bok choy, radicchio and scallions. Add chicken, mango and enough vinaigrette to lightly coat salad. Toss to combine. Arrange the sesame leaves, if using, on individual plates or a platter, then place salad on top. Wash herbs and remove stems and large leaves. Garnish salad with herbs, peanuts, sesame seeds and lime wedges.

Vinaigrette

4 limes (4 tablespoons juice, plus garnish)

1 tablespoon sesame oil

2 to 3 tablespoons fish sauce

1 tablespoon real maple syrup

2 tablespoons water

2 garlic cloves, peeled and minced

½ teaspoon red Thai, serrano or jalapeño chili, seeded and diced

Juice 3 limes and whisk with sesame oil, fish sauce, maple syrup and water. Stir in garlic and chili. More chilies can be added, so err on the side of less. Taste vinaigrette with a piece of cabbage. Adjust taste as needed, adding more lime, fish sauce, water or oil.

WINE COUNTRY ESCAROLE WITH MELON & PROSCIUTTO

Serves 2 to 4

A refreshing yet hearty salad of slightly bitter escarole, cheese, prosciutto, French melon and marcona almonds is the perfect mix of salty and sweet. Easy to assemble and with a “wow” presentation, this dish takes little time to whip up and is ideal for dining alfresco.

1 mini Charentais melon

1 medium escarole head, washed, trimmed

1 small red-leaf lettuce, washed, trimmed

¼ medium red onion, sliced thin

¼ cup mild goat cheese

1 ounce manchego or Parmesan cheese

4 slices prosciutto or serrano ham

¼ cup marcona almonds

olive oil

salt & pepper

fresh tarragon sprigs

grissini (breadsticks) for garnish

Slice melon in half horizontally. Remove seeds and cut one half into ¼-inch thick crescent moons before removing the rind.

Hand-tear escarole and lettuce into bite-size pieces. Arrange on individual plates or a large platter and layer melon, onion and pieces of goat cheese on top. Use a sharp knife or vegetable peeler to cut manchego cheese into shavings. Tear prosciutto into 3-inch pieces. Just before serving, artfully arrange prosciutto, cheese shavings and almonds on the salad.

Drizzle with vinaigrette and olive oil; season with salt and pepper. Garnish with fresh tarragon leaves and grissini.

Sherry Citrus Vinaigrette

3 tablespoons sherry vinegar

1 tablespoon mild honey

1 small mandarin or clementine, seeded and juiced

¼ cup mild olive oil, plus more as needed

1 small shallot, minced

¼ teaspoon kosher salt

pinch ground white pepper

fresh ground pepper

Whisk together vinegar, honey, mandarin juice and olive oil. Whisk in shallots, salt and pepper. Store refrigerated in a covered container for up to 3 days.

CHEF’S TABLE

Chef David LeFevre helped shape dining destinations from Downtown Los Angeles to the Beach Cities. Now with Local LA Catering & Events, he’s bringing the experience of his famed restaurants directly to you.

WRITTEN BY AMBER KLINK | PHOTOGRAPHED BY SHANE O’DONNELL

The origin of a person’s passion can be hard to pinpoint. Translate that passion into success, and you’re one of the lucky ones. For celebrated chef and restaurateur David LeFevre, there wasn’t just one thing that drew him to the kitchen.

Growing up with working parents, the latchkey kid learned how to prepare food for himself in the afternoon. Family mealtime at David’s home meant everyone participated—whether they were setting the table, sweeping the floor or doing the dishes. When his mother cooked, David stayed close to her side—curious and observant, taking note of the little things she did.

“But what really hooked me was when I cooked for someone else,” David notes. “Seeing how much joy and wonder they got from it. It was a way for me to make people happy.”

Like many high school kids, David found part-time work in restaurants. “When I was 14, I was a dishwasher. At 15, I was a busser, and at 16, I spent the summer cooking.” At 17, David was even briefly allowed to tend bar, “which was totally illegal, but what a great job to have at 17,” he says with a smile.

Even though he loved to cook and seemed to gravitate toward the restaurant

world, David was encouraged to put his energy elsewhere. “Most of my high school counselors were like, ‘You’re really good at math and science. Be an engineer.’”

So that was the plan. David enrolled in the industrial engineering program at the University of Wisconsin. But it didn’t take long for him to realize that was not where he belonged. He needed a change. He took a chance, withdrew from engineering school and applied to the Culinary Institute of America (CIA) in New York.

“And it worked out,” he shares. “I was in an environment that I loved and that I was passionate about.”

The work was hard, but David was all in and about to get an opportunity that would change the trajectory of his career. While attending CIA, he applied for a coveted position: an apprenticeship at Charlie Trotter’s, the famed Chicago-based restaurant owned by the American chef and restaurateur of the same name.

The apprenticeship was unpaid with a heavy workload—roughly 70 to 80 hours a week. In addition to the draw of working for a rising culinary star like Charlie, David appreciated that the restaurant was closed on Sundays and Mondays—guaranteeing two consecutive days off.

“My mother was sick. She was in the hospital in Madison, Wisconsin, and I

would need the time off to drive from Chicago to Madison to visit her,” David explains. Before he decided on which apprenticeship to take, David visited his mother and they discussed his options.

“THE QUALITY OF FOOD, THE SERVICE, THE RECIPES, THE SOULFUL, ARTISANAL, HANDCRAFTED FEEL OF MY RESTAURANTS— WE WANTED TO BRING THAT TO YOUR HOME, EVENT, WEDDING, WHATEVER IT IS.”

She noticed something about her son. “She said, ‘Wow, your eyes really light up when you talk about Charlie Trotter’s versus the others.’ That was the last conversation I had with my mom—determining that job.”

David’s mother passed before he started his apprenticeship. Only 20 at the time, David felt enormous pressure to succeed after the loss. The work he put in while apprenticing at Charlie’s did not go unnoticed.

When he was back attending classes at CIA—three months away from graduating—he got a call he’ll never forget. “In the middle of class the phone rang during the lecture,” David says. “There were probably 100 students. The instructor picked up the phone and addressed the class: ‘Is there a David LeFevre in the hall?’ I raised my hand, and he said, ‘Charlie Trotter’s on the phone for you.’”

Charlie was opening a restaurant in Las Vegas and wanted David to be part of his opening team. David jumped at the chance and spent a year working in Vegas. The restaurant was a bit ahead of its time, but the experience was invaluable. It was not the last time David would work for Charlie.

Inspired by the prominent chefs of the time, David decided he needed to broaden his experience. “Any chef during the ’90s who was making their way in the world had worked in France—whether it was Jean-Georges Vongerichten, Daniel Boulud, Thomas Keller—they’d all worked in France.” David wanted to add his name to that list.

The plan was to go for four months. He ended up staying a year and a half. When he returned to the States, David went back to work in Chicago as a sous chef at Charlie Trotter’s.

“I met all these amazing chefs from

around the world, and then right before my 30th birthday I decided to start traveling again.” At hotels across the globe, David created exclusive menus for events lasting anywhere from one day to two weeks. “I was doing what you would call a pop-up, but at the time they didn’t exist.”

At the Mandarin Oriental in Kuala Lumpur, the Conrad Hotel in Bangkok, the Fullerton Hotel in Singapore and the Hotel Seiyo Ginza in Tokyo, David curated menus. In between events he would travel as much as he could, often taking unpaid work to get the experience of cooking new and unfamiliar cuisine. One day David would be a highly celebrated chef promoting an exclusive menu, and another day he might be working in a kitchen for free—“the lowest on the totem pole,” he notes.

David traveled and worked like this for two years before teaming up with Charlie again for an opportunity in Cabo San Lucas. From there, he was recruited as the executive chef for the Water Grill in Downtown Los Angeles. During David’s six years there, the restaurant earned a Michelin star not once but twice.

Things were going well professionally for David, but a buddy of his who lived in Manhattan Beach kept urging the young, single chef to give the South Bay a try. “I remember crossing PCH and seeing the ocean,” David says. “I moved here a month later, and I’ve been here ever since.”

Clearly the South Bay made a big impression on him. But he would make an impact on the Beach Cities as well with the opening of three restaurants that changed the way foodies view Manhattan Beach as a dining destination.

In 2011 David opened Manhattan Beach Post with partners Chris Simms, Mike Simms and Tom Simms. The same team opened Fishing with Dynamite in 2013 and

The Arthur J in 2015. All three restaurants are in the heart of Manhattan Beach.

“Last year we got to open RYLA in Hermosa Beach,” David says. “That was probably one of the proudest moments in my career because it’s with Ray Hayashi, who’s worked with us for 10 years. Ray is incredibly talented, he’s an incredible chef, and he’s a great leader.”

For private gatherings big and small, David founded Local LA Catering & Events, which brings the experiences people enjoy most in his restaurants to their table. “We wanted to provide incredible food and beverage service for catering events all through Southern California,” David says. “The quality of food, the service, the recipes, the soulful, artisanal, handcrafted feel of my restaurants—we wanted to bring that to your home, event, wedding, whatever it is.”

Local LA has also catered events in Santa Barbara, Santa Ynez, San Diego and Texas. “We did the food and beverage for a rocket company,” David notes. “Fourteen years ago, if you asked if I was going to be catering for rocket launches, I definitely would have said no!

When he’s not working, David and his wife, KC LeFevre, enjoy spoiling their dog, Rocky—a sweet rescue pup David describes as calm and just the perfect pet. “We love going to the beach, riding bikes and going out to dinner,” he says. And cooking together. David loves making people happy with his food, but he also loves it when people cook for him. Which might sound intimidating, but not for KC.

TRUSTED ADVISORS

When it comes to managing and growing wealth, it is important in today’s volatile marketplace to take a holistic approach—utilizing a strategy that considers the total financial wellbeing of a client. The wealth and asset managers on the following pages espouse that informed approach. These professionals have the experience, knowledge and track record to keep you and your family in a healthy financial position—and help you sleep at night.

70 UBS FINANCIAL SERVICES INC. JASON FRIEDMAN

EDITED BY LAURA L. WATTS

SECTION

69 MAREST CAPITAL BENJAMIN COHEN, PAUL COHEN & AARON COHEN

MAREST CAPITAL

Paul Cohen, Founder/Chairman & Aaron Cohen, CIO

Marest Capital is an asset management firm that represents high net worth families and successful businesses. Founder/Chairman Paul Cohen, CIO Aaron Cohen and their team oversee equity and debt investments. They help place clients in real estate ventures, formulate short-term and long-term budgets, and create pro formas that clients can track to see if they are meeting their desired goals.

WHAT IMPORTANT FINANCIAL LESSON DO YOU FOLLOW?

Remove emotion from the business analysis. Stay true to your economic and/or legal principles, regardless of how much time and sweat equity you have in the deal. Intellect over emotion has been a bedrock of who we are and what we do.

WHAT IS YOUR DEFINITION OF SUCCESS?

We view success as having achieved long-term goals. Success is difficult without a foundational plan. We take great pride in our planning tactics and our ability to be nimble based on macro and micro circumstances. There is an age-old expression: “Life is 10% what happens to you and 90% how you react to it.” The aforementioned principles guide us as we look to create generational wealth for clients and their families. If we can navigate the

economic and geopolitical currents to assist clients in achieving their goal of maintaining and increasing their net worth, we have accomplished what we set out to do.

HOW IS YOUR FIRM'S BUSINESS MODEL UNIQUE?

High net worth individuals and successful corporations turn to Marest Capital for financial guidance and planning due to the unique background of the principals who run our firm. Our clients get the benefit of more than 30 years of experience in the legal arena, finance, accounting, real estate and banking—a crucial aspect of the analytics that are used in all investment decisions. These attributes combined with an unmatched level of personal service give clients the confidence that they have chosen the right firm to help direct their futures.

Disclaimer: Marest Capital is a Registered Investment Adviser. This ad is solely for informational purposes. Advisory services are only offered to clients or prospective clients where Marest Capital and its representatives are properly licensed or exempt from licensure. Past performance is no guarantee of future returns. Investing involves risk and possible loss of principal capital. No advice may be rendered by Marest Capital unless a client service agreement is in place.

L to R: Benjamin Cohen, Paul Cohen, Aaron Cohen

UBS FINANCIAL SERVICES INC.

Jason Friedman, Wealth Advisor

ason Friedman is a wealth advisor and portfolio manager at UBS Financial Services Inc. He has more than 20 years of experience in wealth management, where his career has focused on serving the needs of successful high net worth individuals and families in the entertainment industry. Jason is a CERTIFIED FINANCIAL PLANNER™ professional as well as a CHARTERED RETIREMENT PLANNING COUNSELOR.

TELL US ABOUT YOUR WORK.

For more than two decades, I have specialized in working with clients in the entertainment industry, helping them navigate their unique financial needs. My team and I currently manage more than $700 million in client assets, and I assist wealthy families in putting together comprehensive financial plans—all while making sure the investments are in line with their short-term and longterm financial goals. I hold the Series 7, Series 31 and Series 66 securities licenses, as well as health and long-term care insurance. When needed, I coordinate with other professionals, such as estate attorneys and tax advisors.

HOW DO YOU TYPICALLY HELP CLIENTS?

When a prospect is referred to me by an existing client, they often know coming in that I won’t just be selling them an investment product, but rather helping them implement a long-term investment process. When starting the relationship with that new client, I first like to find out their financial goals and concerns. Then I create a unique road map for them based on their risk tolerance, time frame and liquidity needs to accomplish their goals. This road map is then used during our regular account reviews to make sure we are still on track to meet their financial goals.

WHAT IS ONE OF THE BIGGEST CHALLENGES FACING YOUR CLIENTS TODAY?

Retirement income planning. With people living longer and spending more during retirement, running out of money is one of the biggest fears clients have today. We work with our clients to navigate elevated inflation, geopolitical concerns and market volatility to try to get them the income they need while managing their overall risk.

HOW DO YOU DEEPEN YOUR RELATIONSHIPS WITH CLIENTS?

I have built my business around being a financial “concierge” to my clients, and in doing so I understand that building and maintaining wealth goes beyond numbers and investments. It’s very common for clients to ask me to speak to their children or grandchildren about their finances. Working with multiple generations within one family helps ensure that a family’s

wealth and legacy are properly managed and passed from one generation to the next.

HOW DO YOU GIVE BACK TO YOUR COMMUNITY?

Living and working in Toluca Lake has motivated me to be involved within the community. I am the immediate past president of the Greater Toluca Lake Neighborhood Council. During my term as president, I chaired both the executive committee and the public safety committee and helped run a thriving Neighborhood Watch program. In addition, I am an advisory board member and executive committee member for the Toluca Lake Beautification Partners, and serve on the board of trustees at The Wesley School.

TELL US ABOUT YOUR FAMILY.

My wife, Alicyn Packard, and I have lived in Toluca Lake with our son, Bodhi, for the past seven years. When I am not working or volunteering within our community, I love camping with my family, hiking and acro yoga. We have visited seven national parks over the past four years, and I look forward to exploring more of the great outdoors with our son.

Disclaimer: Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, Certified Financial Planner™ in the U.S. Jason Friedman is a financial advisor with UBS Financial Services Inc. Any information presented is general in nature and not intended to provide individually tailored investment advice. Investing involves risks and there is always the potential of losing money when you invest. The views expressed herein are those of the author and may not necessarily reflect the views of UBS Financial Services Inc. UBS Financial Services Inc., its affiliates and its employees do not provide tax or legal advice. You should consult with your personal tax and/or legal advisors regarding your particular situation.

As a firm providing wealth management services to clients, UBS Financial Services Inc. offers investment advisory services in its capacity as an SEC-registered investment adviser and brokerage services in its capacity as an SEC-registered broker-dealer. Investment advisory services and brokerage services are separate and distinct, differ in material ways and are governed by different laws and separate arrangements. It is important that you understand the ways in which we conduct business, and that you carefully read the agreements and disclosures that we provide to you about the products or services we offer. For more information, please review client relationship summary provided at ubs.com/relationshipsummary, or ask your UBS Financial Advisor for a copy. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC.

Luxurious Lakefront Retreat

Welcome to 10030 Toluca Lake Avenue, a pristine property that offers the ultimate lakefront living experience. This home, by renowned architect Paul Williams, boasts 6 bedrooms, 8 bathrooms, 2 two-car garages, and breathtaking views of the lake. With 6,581 square feet of living space on a sprawling 15,148 square foot lot, this spacious property is perfect for those who appreciate luxury, comfort and charm. Toluca Lake, one of LA’s most desirable neighborhoods, offers a laid-back lifestyle with lots of local amenities nearby. From trendy cafes to upscale restaurants and boutiques, this charming community is within minutes of Disney, Warner Bros, and Universal Studios—as well as 3 media studios and St. Joseph’s Medical Center. Toluca Lake also offers easy access to LA’s major freeways, making commuting convenient. Don’t miss out on this rare opportunity to own a piece of lakefront paradise in Toluca Lake!

10030 Toluca Lake Avenue, Toluca Lake | Offered at $8,475,000 | 10030TLA.com

Listed by Craig Strong | Compass | 818-930-4050 | info@strongrealtor.com | strongrealtor.com | #01450987

Home Sale

(818) 380-2147 │ DRE LIC. #00941825

INSTRUCTIONS

Step 1: Establish a timeline and plan for selling your home. A trusted REALTOR® can help advise you along the way. I offer free real estate consultations to go over your timeline, budget and next steps, ensuring we get your home-selling recipe just right.

Step 2: Depending on your budget, it’s time to sprinkle in (or pour in) cosmetic repairs, like adding a fresh coat of paint to interior walls or pouring in an extensive remodel or upgrading what’s spoiled.

Step 3: Thin out the excess by removing bulky furniture, decluttering counters and packing away unnecessary items. I work with an expert stager to help sift through the bulk and whisk in additional items to brighten up the space, maximizing your properties potential.

Step 4: When you price a home just right, it should bake to perfection, like a beautiful golden-brown flaky pie made from home-selling perfection. Investing in your home will help boost its value, but even without investing in renovations, your trusted real estate agent will create a recipe for success to optimize the value of your home.

Step 5: After your home has baked to the desired temperature, it’s time for marketing. We’ll take photos of your beautiful property and create your home’s stunning online profile. About 99% of a property’s first views are online, so this step is essential to make it look just right. Don’t forget to stir in some social media campaigns, email marketing and open houses for extra indulgence!

Step 6: It’s time to enjoy! Your house is ready to be sold and savored by buyers who want to turn your house into their home. Hungry for more? Scan the QR code for my summer brunch French toast recipe!

* Citi Mortgage Relationship Pricing A Citibank deposit account is required to receive the interest rate discount or closing cost credit. Automated monthly transfers of the mortgage payment from a Citibank Deposit Account using automated drafting will be required. Actual interest rate discount or closing cost credit will depend on the level of the Citi Eligible Balances, which will be verified after final loan approval.

Deposit Account Balances must be in the account five (5) Business Days following final loan approval and Investment Account balances must be in the account six (6) Business Days following final loan approval. Citi eligible accounts include a personal, consumer Citibank Deposit Account in which the borrower is a direct signer, Citibank IRAs, and Investments held in linked Citigroup Global Markets Inc. (“CGMI”) accounts. The borrower must be an account holder on investment accounts. IRA and annuity positions shown on linked CGMI Account statements are eligible (except tax qualified annuities under sections 401, 403, or 457 of the Internal Revenue Code). Balances from Citibank Business / Commercial accounts, ERISA accounts, Keogh accounts, Bank Collateral accounts, Foreign accounts, Fiduciary accounts, and Trust accounts where the borrower is only listed as the Beneficiary are excluded. All Custodial type accounts are excluded with the exception of Custodial IRA accounts through Citibank or Pershing LLC where the borrower(s) is the beneficiary, which are eligible unless otherwise noted. Citibank IRAs that are not linked to a Citibank Deposit Account are excluded.

Citi Eligible Balance Relationship Pricing Benefit

$1 – $49,999.99 $500 off closing cost

$50,000 – $199,999.99 1/8% (0.125%) off interest rate

$200,000 – $499,999.99 1/4% (0.250%) off interest rate

$500,000 – $999,999.99 3/8% (0.375%) off interest rate

$1,000,000 – $1,999,999.99 1/2% (0.500%) off interest rate

$2,000,000 or more 5/8% (0.625%) off interest rate

The closing cost credit offer will be applied at closing and may not be used prior to closing. In Texas, the credit may not result in you receiving cash back.

If you are interested in Citi’s banking account relationship offers, please contact your Home Lending Officer or Mortgage Representative. Speak to your loan officer about whether the relationship offer is best for you.

Citibank Mortgage Relationship Pricing for Citibank account holders can only be applied prior to loan closing and is subject to account and balance validation. Citibank Mortgage Relationship Pricing is subject to change without notice.

Glossary of terms for this offer: Business Day means Monday through Friday and does not include federal holidays; Eligible Balances means total funds showing in the account at the time we verify the balances less any funds we determine you will need for a down payment or closing costs; Deposit Account means a Citibank personal checking and/or savings account as well as certificates of deposit and money market accounts; Investment Account means IRAs and investments held in Citigroup Global Markets Inc. accounts.

Terms, conditions and fees for accounts, programs, offers, products and services are subject to change without notice at any time. Offer may be modified or withdrawn at any time without notice. Offer cannot be combined with other offers, except when applied with specific Community Lending Programs. Offers are not applicable on Home Equity Loans and Lines of Credit. This is not a commitment to lend.

Knives Out

A MOM TEACHES HER TEENAGE SON THE JOYS OF COOKING.

Written by Emily Tecklenburg | Illustrated by Yuiko Sugino

“Is this the toaster oven or the microwave?”

I stared at my 15-year-old son—gauging the level of seriousness with which he proposed this question—then answered: “It’s the toaster oven.”

Followed by, “Are we sure you made the honor roll?”

Which was met with an eye roll.

This encounter, while amusing, simply made me realize that I am a failure. Because apparently for the last 15 years, I have been raising a human who cannot differentiate between small, basic kitchen appliances. And I have only myself to blame. Well, actually, I blame my assertive efficiency. Sure, others refer to it as “control issues,” but I think most of us can agree that a mom doing everything exactly the way she wants is 100% more efficient than everyone else doing it wrong and making a mess.

While raising young children, this mindset was a protective instinct that comes along with small humans bent on destroying the family home. But with my young adults this mindset is backfiring, and now I must untangle this mess to ensure my son doesn’t blow up his college roommate’s microwave. And that he can make something other than pizza rolls. So I conjure teenageproof patience, brace myself for willful stubbornness and announce to my son that it is time to learn how to cook.

I’ve always shown my love through food. I’m no Ina Garten, but I can roast a delicious chicken, and my pasta will never be anything but al dente. I know these are things my kids don’t necessarily appreciate presently,

but I relish the idea of my son struggling over a hot plate in a cramped dorm room with the sudden realization that OH MY GOD, SOMEONE FED ME EVERY DAY FOR 18 YEARS HOW PLEASE SEND HELP I MISS MY MOM AND HER SPAGHETTI, and then he’ll call me and move home.

Or more likely, he’ll burn his food and eat it anyway, just as I did while struggling over a hot plate in a cramped dorm room all those years ago.

So in preparation, we stand together in the kitchen, and I gently direct my son on a few basics. Remind him that eggs are best low and slow. Don’t forget the butter. Put your thumb here on the knife and rock it, don’t chop it. Absolutely always butter both sides of your grilled cheese. Add mayo if you feel crazy. Don’t be afraid to flip it more than once. But never flip a burger more than once. Medium rare is always right, and never embarrass the family by overcooking pasta. Don’t forget to salt the water because salt is your best friend, along with pepper. But your very best friend is butter. Clean hands will always be your best tool. The right pan changes everything, and chicken will take twice as long as the recipe claims. When in doubt, call your mama and she’ll assertively and efficiently talk you through it.

And don’t forget: The most important ingredient will always be love.

Just kidding.

It’s butter.

Now go wash the dishes. ■

Health care, elevated.

Together, we set the bar high in the Valley.

Partners in excellence, Providence and Cedars-Sinai provide a world-class, ultra-modern, advanced medical center of unlimited possibility.

When you believe in the impossible, incredible things happen. The new Friese Family Tower, opening fall 2023.

Learn more at TarzanaMedicalCenter.org