Ventura Blvd | July/August 2022 by Moon Tide Media

The Food Issue

VENTURABLVD.GOLDENSTATE.IS

SIX DOLLARS

JULY/AUG 2022

Aida Cuevas

Serj Tankian Watkins Famiy Hour

Etienne Gara

SINGLE TICKETS ONSALE JULY 12

FALL 2022-23 SEASON Thu Sep 22 | 8pm

Redman • Mehldau • McBride • Blade A MoodSwing Reunion

Sat Oct 1 | 8pm

Aida Cuevas 45th Anniversary - Yo Creo Que Es Tiempo

Thu Oct 13 | 8pm

Malpaso Dance Company with Arturo O’Farrill and the Afro Latin Jazz Ensemble

Sat Oct 22 | 8pm

Luis Enrique + C4 Trio with special guest Nella

Sat Oct 29 | 3pm

Soweto Gospel Choir HOPE—It’s Been a Long Time Coming

Sat Nov 5 | 8pm

Israel Philharmonic Orchestra Lahav Shani, Musical Director and Conductor Mahler Symhony No. 1

Wed Nov 9 | 8pm

An Acoustic Evening with Lyle Lovett and John Hiatt

Sun Nov 13 | 7pm

A Musical Tribute to Dolores Huerta

Sun Nov 20 | 7pm

Emily Bear Plays Syberia: The World Before A Live Musical Premiere from the Video Game And Other Works by Inon Zur Los Angeles Jewish Symphony Dr. Noreen Green, Founding Artistic Director and Conductor

Sat Dec 3 | 8pm

Watkins Family Hour Christmas

Wed Dec 7 | 8pm

All Is Calm: The Christmas Truce of 1914

Sat Dec 10 | 8PM Sun Dec 11 | 3PM

Nochebuena featuring Ballet Folklórico de Los Ángeles Mariachi Garibaldi de Jaime Cuéllar

Sat Dec 17 | 7pm

Alton Brown Live: Beyond the Eats The Holiday Variant

Sun Dec 18 | 7pm

London Handel Players A Baroque Christmas Onstage Sessions

SEPTEMBER 22

Lahav Shani

To see The Soraya’s full season offerings, visit TheSoraya.org Emily Bear

Soweto Gospel Choir

Alton Brown John Hiatt & Lyle Lovett

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JULY/AUGUST 2022

32 14 SHELL GAME

A New England seafood bake—California style

SAY CHEESE Cowgirl Creamery gets amped up for its

next chapter.

SUMMER SIPS Light and bright wines for your al fresco meals

56 THE HEART OF OLD HAWAII

Get on the road to Hana and discover an

ROLLING HIS OWN

enlightening Hawaiian experience.

Artisanal pasta served streetside by

a master chef

BARKS AND RECREATION 32

Resorts that cater to peeps and pups

HOME BREWED A gourmet coffee shop that roasts its own beans

lands in Tarzana.

BARKING UP THE RIGHT TREE A guide to adopting a pet from local shelters

and rescues

AROUND THE WORLD IN THE 818

Casita opens in Sherman Oaks serving inventive Mexican—with service to boot.

COVER Seafood bake created by Kara Mickelson; photographed by Shane O’Donnell

TRUSTED ADVISORS The Valley’s top financial advisors

77 REAL ESTATE Spectacular local listings

98 An iconic bar that blossomed out

ethnic grocery stores.

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EDITOR-IN-CHIEF

CREATIVE DIRECTOR

PUBLISHER

Linda Grasso

Michelle Villas

Robin Sanders

EDITORIAL DIRECTOR

GRAPHIC DESIGNERS

robin@thegoldenstatecompany.com

Darren Elms

Ajay Peckham and Yuiko Sugino

COPY EDITORS Bob Howells, Laura Watts

DIRECTOR OF BRAND PARTNERSHIPS

Paul Fisher

Sue Williams

Michael Becker

Staness Jonekos

ADVERTISING

DIGITAL MARKETING

PHOTOGRAPHERS

CONTRIBUTORS

424-220-6340

818-625-3515 sue@thegoldenstatecompany.com

Andrea D’Agosto

David King Lassman

Tameka Jacobs

Chelsee Lowe, Joshua Lurie

Shane O’Donnell

Kara Mickelson, Ginny Prior Heather Platt, Anne M. Russell Jeffrey Saad, Shaun Tolson

Monica Orozco Dima Overtchenko

Jean Trinh

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 DIRECTOR OF DIGITAL | 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

f o o r e h t n o Summer series

PHOTOGRAPHED BY MICHAEL BECKER

E D I TO R’S L E T T E R

My Food Network I was a newlywed when I moved to Los Angeles from New York in the ’90s. Six months into our marriage, my

friends like Tracy Berglass (best hostess I know) whose

He’d rise at dawn in our small rental in the hills and head

seafood bake inspired this issue’s cover story. And my pal

to his office, while I worked on reconstructing my life. I

Jeffrey Saad (chef, restaurateur, TV personality); we met

started the day by job hunting. I was a TV news reporter,

when our kids were in kindergarten, bonded over our love

and after my agent told me not to move to LA because I’d

of cooking, and have enjoyed making dishes together over

never get hired due to my lack of ethnicity, I fired him. So

the years. Jeff wrote the article on the new Casita restau-

I was on my own—and the phone wasn’t exactly ringing.

rant on page 44. However, I do know how to craft a tasty

I’d leave optimistic messages on answering machines

meal. My specialty is improvisation. I love to see what is

(“Hoping you’ve seen my tape …”). After a half hour of

ripe in my garden or what’s in my fridge/pantry and cre-

that, the rest of the day loomed precariously.

ate. Food brings my family together. Nothing brings my two 20-something sons around like when I say, “Dad’s

gifts including The Silver Palate Cookbook. I became fasci-

firing up the grill on Sunday and I’m doing sides.” Plus, I

nated by the enticing recipes. Aside from my Armenian

can’t control much in life, but I can make sure my family

grandmother’s dolmas and my Italian grandfather’s red

eats a healthy, delicious meal. Seems small—but to me it

sauce, I’d never really learned to cook. Inspired, I found

feels big.

my way to Pavilions in West Hollywood, where I was

I’m no culinary expert. I leave that to some of my good

husband got a promotion that required us to relocate here.

One day I pulled out the cookbooks I’d gotten as shower

been lit. Cooking remains a major passion in my life.

Speaking of something big: I want to end with a shout-out

wowed by the produce. The strawberries are so big! The to-

to Casa Vega in Sherman Oaks. In June the Mexican eatery

matoes are so perfect! Is that an avocado or some sort of squash?

was designated an America’s Classic restaurant by the James

I cooked my heart out that night and so many evenings

Beard Foundation. The designation recognizes long-standing

that followed. I poured the same passion into cooking that

independent or family-owned restaurants. Sixty-five years

for the previous 10 years I’d put into my career. I did get

and going strong—congrats to Christy Vega and her team,

an on-air job a couple months later, but the flame had

some of whom have been there since the beginning.

Follow me on Instagram @she_sez

Linda Grasso, Editor-in-Chief

Imagine if you could reverse the aging process with a physical exam.

If you’re one of the millions of people who are over the hill, you know |_-| ];মm] oѴ7;u bvmĽ| _-| b| v;7 |o 0;ĺ +o -m7 o u r;;uv -u; Ѵb bm] Ѵom];uķ Ѵb bm] - lou; -1ঞ ; Ѵb=;v| Ѵ; -m7 ]b bm] o uv;Ѵ ;v lou; ঞl; |o 7o |_; |_bm]v o Ѵbh; |o 7oĺ | _-| 7o o 7o _;m 7;-Ѵbm] b|_ 1_uomb1 7bv;-v;ķ Ѵo v; 7ub ;ķ 1_uomb1 r-bm ou Ѵo|v o= l;7b1-ঞomv _-v 0;1ol; - r-u| o= o u 7-bѴ uo ঞm;ĵ Connect with us by phone or online and schedule a personalized ;1 ঞ ; _ vb1-Ѵ -l |o7- ĺ )b|_ o u _oѴbvঞ1 -rruo-1_ |o _;-Ѵ|_1-u;ķ o ];| |_; ; r;uঞv; o= o u rubl-u 1-u; 7o1|ou _o 1-m |-h; - 1olru;_;mvb ; Ѵooh -| o u l;7b1-Ѵ _bv|ou ķ r_-ul-1; ঞ1-Ѵ ru;v1ubrঞomv -m7 o u 0o7 Ľv lb1uom |ub;m| 7;C1b;m1b;v |o _;Ѵr o |-h; |_; m; | v|;r |o or|lb bm] o u =-0 Ѵo vm;vvĺ

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JULY/AUGUST 2022 ITALIAN IMMERSION Dine like you are in Italy with the gourmet pasta from this food truck. More on page 28.

shell game COMBINING A NEW ENGLAND-STYLE LOBSTER BAKE AND OUR LOVE OF COASTAL CALIFORNIA, A SEAFOOD FEAST MADE ON A SHEET PAN THAT IS SIMPLE WITHOUT SACRIFICING TASTE. Produced, written and styled by Kara Mickelson Photographed by Shane O’Donnell

SHEET PAN SEAFOOD BAKE Serves 4–6 2 tablespoons Old Bay Seasoning

Preheat oven to 425°. Stir Old Bay Seasoning into one stick of melted but-

2 sticks melted, clarified unsalted butter or ghee

ter. Slice four garlic cloves thinly; set aside. Slice off tops of whole garlic

3 garlic heads

heads and drizzle with olive oil. Cut two lemons in half horizontally.

Olive oil

Add corn, sausage, onions, potatoes, garlic heads and cut lemons

6 lemons

to a sheet pan. Drizzle half the butter-Old Bay mixture over the veg-

4 ears corn, husked and cut into thirds

etables and sausage and stir to coat. Add salt and pepper.

12 ounces (about 4 links) andouille sausage, ¼-inch thick diagonal slices

Cover pan and secure with foil; cook 18 to 20 minutes or until potatoes and corn are fork-tender. Remove from oven. Remove foil

1 red onion, quartered

and add shrimp, clams, mussels and fresh garlic. Drizzle with half

1 white onion, quartered

of remaining butter mixture and olive oil to coat. Reserve the rest of

1 to 2 pounds petite new potatoes

the mixture for lobster.

Salt and fresh ground pepper

Leave lobster tails whole or slice in half before cooking. Add to a

1½ pounds whole head-on shrimp in the shell, deveined

separate sheet pan and coat with remaining butter. Add both trays

1½ to 2 pounds fresh littleneck clams,

back to oven and cook about 9 minutes, or until lobsters and shrimp

scrubbed and purged 1½ to 2 pounds fresh or frozen mussels, scrubbed and debearded 4 whole Maine lobsters, 1 to 1 ¼ pounds each (or 4- to 6-ounce raw tails) Fresh parsley for garnish

are cooked through and clams and mussels are fully open. Discard any clams or mussels that don’t open. Lobster claws, knuckles and raw lobster tails will need 5 to 8 more minutes to fully cook. Toss seafood together in a bowl. Add fresh chopped parsley. Melt the remaining stick of butter and serve with lemon wedges at each place setting.

STEAMED BERRY LEMON GINGER PUDDING CAKES Makes 4 (5-ounce) ramekins 2 large eggs, separated ½ cup fresh blueberries 1 cup high-quality blueberry jam 1 teaspoon cornstarch ¼ teaspoon cream of tartar, plus a pinch ¼ cup unsalted softened butter ½ cup plus 1 tablespoon granulated sugar ¼ cup whole cream 1 large lemon, zest and juice 1 (1-inch) piece fresh ginger, peeled and finely grated ¾ cup all-purpose flour ¼ teaspoon salt ¾ teaspoon baking powder ¼ teaspoon baking soda ice cream, crème fraîche or fresh whipped cream ½ cup fresh blackberries Preheat oven to 350°. Lightly butter or oil heatproof ramekins. Cut parchment and foil into 5-inch squares. Separate egg whites and yolks into bowls. Place whites in freezer for 15 minutes. To make berry sauce, add ¼ cup blueberries to small saucepan with 3 tablespoons water. Cook at low heat until berries begin to burst. Add 1 cup jam to pan. Mix cornstarch with 1 tablespoon water and add to

bowl, use fork or whisk to combine flour, salt, baking powder, bak-

saucepan. Stir over low heat until sauce begins to thicken. Reserve.

ing soda and ¼ teaspoon cream of tartar. Alternate, adding 1/3 flour

Beat egg whites with stand-up mixer fitted with a whisk attach-

mixture followed by 1/3 cream mixture into egg-and-sugar mixture.

ment, or use hand mixer. Whisk on medium-high speed. Add pinch of cream of tartar when peaks begin to form. Whisk until peaks are stiff. Using rubber spatula, carefully transfer whipped egg whites (meringue) to a separate bowl, being careful not to deflate them. Add softened butter and sugar. Switch to paddle attachment or beat with

Beat thoroughly until all ingredients are combined. Remove mixer bowl and add ¼ cup meringue into cake batter. Mix thoroughly. Fold in remaining meringue; don’t overmix. Some white streaks will be present, and batter will be glossy and thick. Using slotted spoon, place 1–2 tablespoons blueberries from sauce

wooden spoon until thick and creamy. Beat in egg yolks one at a

in each ramekin. Fill ramekins with batter. Top with 1 tablespoon

time until fully incorporated.

blueberries from sauce. Reserve remaining sauce.

Combine cream, lemon juice and zest, and ginger. In separate

Butter one side of parchment paper. Mold over top of ramekins. Top paper with foil and secure with twine. Add trivet or steamer basket to Dutch oven or deep casserole dish. Add ramekins and fill bottom of Dutch oven with water so it reaches base of cakes. Tie a tea towel up and over pan lid before placing on the pot to keep steam in while cooking. Turn oven down to 325°. Cook cakes for 1 hour. Make sure there is sufficient water to maintain steam during cooking. Remove foil wrap, leaving parchment paper on cakes. Once cool, cover with fresh foil and refrigerate. Can be made a day in advance and served warm or room temperature. Run a knife inside the edge of ramekins and unmold cakes into serving bowls. Serve with whipped cream, ice cream or crème fraîche. Add fresh berries and spoon reserved sauce over top.

SEAFOOD SHOPPING THE JOINT A favorite among chefs, The Joint offers some of the freshest seafood in LA. Walk in and you immediately see the large glass cabinets of hanging aged fish. Fishmonger/butcher Chef Liwei Liao specializes in his own unique method of dry aging. The Joint offers walk-in counter service and online ordering via email. But for specialty items like lobsters, littleneck clams or whole shrimp, it is best to place orders at least 48 hours in advance. In what might be the Valley’s most unusual pairing, The Joint is also part coffee shop, with baristas serving handcrafted coffee drinks and an in-house bakery serving fresh goods made daily. 13718 Ventura Blvd., Sherman Oaks; thejointeatery.com

SPROUTS FARMERS MARKET This grocery store carries the brand Next Wave of Bantry, which has a line of frozen, cooked, ready-to-eat mussels. The garlic and butter option are quite tasty and work well for our sheet pan recipe. 21821 Ventura Blvd., Woodland Hills

MAIL-ORDER OPTIONS There are numerous online resources for ordering premium seafood. Here are three that make ordering and delivery easy: Maine Lobster Now mainelobsternow.com The Lobster Guy thelobsterguy.com Lobsters Online lobsters-online.com

LOBSTER 101 Maine lobsters, also called American lobsters, are found on the Atlantic Coast of North America and provide wonderfully sweet claw and tail meat. Canadian lobsters are the same species with a harder shell. They survive longer out of water (72 versus 48 hours) and are slightly less sweet. Most of the grocery store lobsters you’ll find in the Valley are from Canada. Lobsters must be kept alive until they are cooked. Place live lobsters in the refrigerator—but not in a sealed plastic bag, so they can breathe. The ideal temperature for storage is 40°. Keep lobsters away from ice or fresh water. If you’re not cooking them right away, wrap them with seaweed or ask the fishmonger for some paper soaked in salt water from the lobster tank to keep them moist. To humanely dispatch the lobsters, numb them first by placing them in the freezer for about 15 to 20 minutes before cooking. For this recipe, we recommend partially cooking whole lobsters to prolong freshness and minimize cooking and tasks on the event day. Fill a stockpot (5 quarts or larger) a little more than half full of water. Bring to a boil and add a ¼ cup of salt and ¼ cup vinegar. When the water comes to rolling boil, use tongs to plunge the lobsters headfirst into the pot. Cook them fully submerged and in batches to avoid crowding the pot. Keep pot at a rolling boil for each batch. Cover and cook 3 to 5 minutes or until the shells turn bright red. Keep your eyes peeled—you don’t want to overcook. Tail meat should be firm and opaque. Stir halfway through boiling to ensure even cooking. Remove lobsters and transfer to a colander. Run cold water over the lobsters or plunge them into an ice bath to stop the cooking process, and then drain. Once cool, place the lobster on a cutting board. Flip onto its back, and while grasping firmly, plunge a knife into the head to slice open. Leave tails whole or slice in half. Use kitchen gloves to remove the tomalley (liver), lungs and coral in the head/body of the lobster and rinse with fresh water. Twist off the claws. Crack claws and knuckles with a lobster cracker. Meat keeps in the refrigerator for up to two days. ■

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■

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Rolling His Own AN ACCOMPLISHED PASTA CHEF REBOOTS HIS CULINARY PASSION WITH AN EPICUREAN FOOD TRUCK IN THE VALLEY. Written by Joshua Lurie | Photographed by Shane O’Donnell

A hand-cranked, stainless steel pasta machine on a sturdy wooden table glimmers in the sun. Nearby, a

a skilled pasta maker who worked at the late, great

chef wields a wooden rolling pin lined with ridges to

Italian restaurant Sotto on Pico Boulevard before

cut spaghetti from fresh sheets of pasta. This setup

opening the neighborhood eatery Manhattan House in

would be ambitious anywhere, but imagine it outdoors

Manhattan Beach. As it was closing down in April—un-

at Warner Center Park in Woodland Hills. People walk

able to bounce back from the pandemic—he launched

by and stop to look at the cooking demonstration taking

the truck. His mindset at the time was pretty simple:

place next to a large silver truck. It looks like it could

“I’ve been working in a kitchen for 12 years,” Juan

be a shoot for the Food Network. But for chef Juan

says. “Now I have to figure out how to take the kitchen

Torres, this is just a day at work as owner of the Pasta

with me.”

Selvatica food truck.

Juan isn’t your average food truck operator. He is

Owning a food truck came from a desire for full

“EVERYTHING IS

control. “Losing Manhattan House was really hard

POSSIBLE NOW. I CAN

years, and losing it because of something that I

COOK ANYWHERE I WANT. IF A LOCATION

for me,” Juan says. “It was my home for so many couldn’t control was an even harder pill to swallow.” Referencing the repeated COVID shutdowns, he adds, “It completely destroyed us. Now no one tells me when to shut my business.” For Juan, going mobile with Pasta Selvatica has end-

DOESN’T WORK, I MOVE

less benefits. “Everything is possible now,” he says. “I

ON TO ANOTHER. THAT’S

I move on to another. That’s something you can’t do

SOMETHING YOU CAN’T DO WITH A RESTAURANT.”

can cook anywhere I want. If a location doesn’t work, with a restaurant.” Although Juan has chosen to park at the same spot every day (rather than roam the Valley), he embraces his food truck’s fluid nature. After all, Selvatica means “wild” in Italian. Juan could have focused on Inglewood, where he lives, but he saw a pasta opportunity in the West Valley. “No

restaurants or food trucks in a 10-mile-radius are doing

featuring spinach pasta layered with ricotta, cream,

what I’m doing, and I wanted to stand out,” he says.

mozzarella and Parm.

The truck’s blackboard menu sports sayings like

To round out Pasta Selvatica’s menu, Juan opted for

“Pasta la vista, baby” and “Nothing is impastable,”

crowd pleasers like braised pork meatballs, mozzarella

which captures Juan’s can-do attitude. He frequently

sticks, and cannoli. There are also daily specials up on

drives the truck through traffic with his cousin, Johnny

the blackboard.

Velez, who also cooked at Sotto, and one other employ-

Juan is happy to take a break from brick-and-mortar

ee. His wife, Monique, works nearby at Warner Center

restaurants until landlords stop asking for such high

and helps when she can get away.

rents. He’s fully committed to mobile food service and

“What needs to shine in a pasta dish is the pasta

hopes to add a wood-burning pizza oven by the end

itself,” Juan says. He balances “salt, fat, starch and

of 2022. He’s also considering expansion. “If all goes

acidity” in his preparations conducive to seasonal

well, I will definitely add a pasta truck to the streets of

updates. Tagliatelle and gnocchi were both top sell-

Joshua Tree,” Juan says. Fresh pasta from a truck in the

ers at Manhattan House, so no surprise they are on the

high desert? Wild!

menu. But the rest of it is new. Juan tosses Dungeness

You’ll find the Pasta Selvatica truck parked at 5800

crab ravioli with spring peas, pancetta, and luxurious

Topanga Canyon Boulevard in Woodland Hills. Follow

butter Parm sauce. Lasagna verde is another standout,

@pastaselvatica. ■

home brewed THE STORY OF HOW A BEHAVIORAL RESEARCH SCIENTIST PIVOTED DURING THE PANDEMIC, OPENING A MICRO ROASTERY AND CRAFT COFFEE SHOP IN HER HOMETOWN OF TARZANA. Written by Jean Trinh | Photographed by Cara Hoffman

A few times a week, customers can watch Gacia Tachejian at her bright and airy Laidrey cafe in Tarzana roasting coffee beans behind a counter. The fruits of her labor result in light and medium roasts, punctuated with hints of strawberry, chocolate and caramel.

As impressive as watching Gacia in action is hearing about the journey that led to her opening Laidrey. The Tarzana local took a circuitous path from a career in behavioral research to going all in with her biggest passion: coffee. “Coffee is the best part of my day,” she says. “People look forward to having alcohol at night, and I just look forward to having my coffee in the morning.” Laidrey is a reflection of Gacia’s passions. A lover of design, she took inspiration from Indonesian cafes and mixed concrete with wood elements. The walls are navy

She’s the only roaster at Laidrey and operates a

blue-hued, and large windows let natural light spill

300-or-so pound industrial Probat roaster to make

into the space. A table displaying bags of Laidrey cof-

small batches for her shop.

fee, with beans hailing from Rwanda to Indonesia, are

accompanied by signs that describe the beans’ origins

didn’t think a coffee career was viable. An Armenian

and tasting notes. To bring the community into the

Christian born in Saudi Arabia, and she and her family

fold, she hosts public cuppings once a month.

had sought religious asylum in the United States.

The coffee menu is robust and goes beyond drips

“My parents don’t have university degrees,” Gacia

and espresso to concoctions like honey-lavender and

says. “My mom didn’t even graduate high school. So

ginger-turmeric lattes. Laidrey offers pastries from the

it was really important for them that my brother and I

artisanal East LA wholesale bakery Bakers Kneaded,

went to school and got careers.”

such as pistachio croissants, apple pie pastries that re-

After getting her bachelor’s in psychology at UCLA,

semble Pop-Tarts, and kouign-amanns. Gacia also cu-

she spent a couple of years in New York in the early

rated the cafe’s open-face toast menu, which includes

2010s pursuing her graduate degree in social work at

one version with mascarpone cheese and sliced pears

Columbia University. She became enamored with the

topped with pistachios and a honey drizzle.

craft coffee scene there, a stark contrast to the coffee

Coffee piqued her interest when Gacia was a teen working at a Starbucks in Tarzana. But at the time, she

chains that were prevalent in her hometown. By the time she moved back to the San Fernando

Valley and was commuting to UCLA for work running clinical trials in behavioral health medicine, she found herself mapping out specialty coffee shop stops along the way. At one point, Gacia realized she was spending too much money on coffee. That led her to start roasting beans in her garage. Primarily self taught through books and videos, Gacia says she had a hard time finding a welcoming roasting community that provided mentorship. Still, she was able to grow her talents into something uniquely her own. She sought out ethically sourced and sustainable coffee beans from importers who paid fair wages to coffee farmers, 70% of whom are women. “That’s the social worker in me to figure out a way to buy coffee that feels good to me, that I’m supporting these farmers,” she says. Gacia’s hobby blossomed into a side hustle. She launched a coffee cart in 2015 that she took to farmers markets and festivals. Marisa Briones, who was her boss at UCLA and had become a close friend, took notice. “Because we had a previous working relationship, I knew if she had her heart set on something, she would go for it 100% ,” Marisa says. “Not only does she choose the best coffee farmers, she roasts the coffee to perfection.” Gacia ended up partnering with Marisa and her husband, Paul Burgis, who’s the COO and CFO of Golden Road Brewing (beer, not coffee), to open Laidrey. As they were waiting to build out Laidrey, they introduced the brand to the community by parking the coffee cart in front of the cafe in June 2021. It was a hit and quickly generated a following. Laidrey officially opened its doors this past January. It still surprises Gacia that she quit her full-time job to open a coffee shop. “Ironically, people were trying to be conservative during the pandemic, and I just took the biggest risk,” she says. “I was like, ‘I can’t do this anymore. I want to do my passion. We only live once.’” ■

“IRONICALLY, PEOPLE WERE TRYING TO BE CONSERVATIVE DURING THE PANDEMIC, AND I JUST TOOK THE BIGGEST RISK.”

Around the World In the 818 WHEN A BRIT LANDS IN THE VALLEY WITH A VEGETARIAN GIRLFRIEND, HE LEARNS TO REVAMP HIS COOKING STYLE THANKS TO SOME LOCAL ETHNIC FOOD STORES. Written by David King Lassman | Photographed by Shane O’Donnell

The England of my youth had a deserved reputation

of fish so fresh that they literally wriggled their way

as a culinary dinosaur. I grew up on a diet of “meat

down the conveyor belt. (You have the option of having

and two veg,” none of it ever cooked especially well.

the fishmonger smack them on the head with a baton

The assumption back then was that if you had to have

if you prefer—quite an ordeal to witness.) The produce

broccoli, it needed to be cooked within an inch of its

is exotic and affordable, and you have endless choices

life. Little wonder most kids didn’t want to go near it.

of condiments; there must be a dozen varieties of soy

Dining in London was like the TV in my family room of

sauce, for example. I make my own chili-crisp sauce

the ’60s and ’70s: monochrome.

with soy sauce and Szechuan peppers—the star of the

I have always been passionate about food. As a young

show. These fresh little nuggets of spice produce a

adult, I learned how to treat meat and fish with the re-

wonderful numbing sensation on the tongue and work

spect it deserved, and I never overcooked the vegetables.

well on many dishes, Asian or otherwise.

But I held fast to the rule that dinner wasn’t dinner unless there was a hunk of animal protein on the plate. When my girlfriend and I decided to move into our

THAILAND With a decent selection of items in your pantry and little

house in the Valley, I needed to rethink my culinary

planning, it is easy to knock out a delicious dinner fit for

philosophy. She is a vegetarian, and it quickly became

a party in minutes. We have jars of homemade Thai cur-

apparent that I needed to spice up my life. Literally.

ry pastes on hand that are truly the foundation of a great

The flavors of ethnic cuisine present a great way to get

meal. I am a regular at Bangluck Market on Sherman

creative with a cauliflower. Thankfully, our Sherman

Way in Reseda where you will always find the essen-

Oaks neighborhood is blessed with many wonderful

tials for your paste: kafir lime leaves, lemon grass, Thai

nearby ethnic markets, and they have become my go-to

chilies. It’s a tiny market, and every bit of floor space is

both for pantry staples and fresh produce.

used to accommodate its bounty. You have to watch your step for fear of tripping over a giant sack of jasmine rice

CHINA

or bottles of nam pla. If I have the time, I can spend an

Full disclosure: If you want a sanitized, PG-rated shop-

hour or two sweating over a mortar and pestle grinding

ping experience, stick to Whole Foods. These gems

aromatics together to make a paste, but frankly it works

are not for the faint of heart. Take our local 99 Ranch

just as well to throw everything into a blender for some-

Market up on Sepulveda in Van Nuys, an essential

thing instant. A few tablespoons of paste heated in a

destination for Chinese cuisine. On my first visit at the

wok, a tin of coconut milk and vegetables of your choice,

checkout, the woman in front of me had a collection

and you have a meal in minutes.

THAI GREEN CURRY PASTE David’s twist is a bit milder, and a lot easier, than traditional versions of the recipe. 1 teaspoon coriander seeds 1 teaspoon cumin seeds 12 Thai green chilies (the very spicy ones) pinch of galangal pinch of ginger 5 peeled garlic cloves 1 peeled shallot 1–2 lemongrass stalks 1 tablespoon of coriander root (if you can get it!) 2–3 kaffir lime leaves Toss everything in a blender along with anything else green—bell peppers, cilantro, jalapeños—for extra oomph, plus a tablespoon of water and some salt. Keeps in the fridge for up to a week.

MEXICO I was never a huge fan of the Mexican food typically served in local restaurants, but after my first visit to Mexico City, I became a convert. There was both a subtlety and a depth of flavor that I had not experienced previously. I loved watching street vendors pressing tacos whose masa tortillas were made from varieties of corn rarely seen here, then dressing them simply with a glorious salsa with a punch of heat from a chili. Our local Vallarta Market has an entire corner of its store devoted to chilies, each with its own unique flavor profile. I learned that you can dry roast arbol chilies in a skillet before blending them with broiled tomatillos, garlic, salt, cilantro and a squeeze of lime. The result is a salsa that works with just about everything, from a midmorning snack with a handful of tortilla chips or drizzled over

IF YOU WANT A SANITIZED, PG-RATED SHOPPING EXPERIENCE, STICK TO WHOLE FOODS. THESE GEMS ARE NOT FOR THE FAINT OF HEART.

roasted sweet potatoes and cauliflower tacos.

INDIA VIA ENGLAND

AND, YES, BRITAIN

The irony that the national dish of England is chicken

My culinary adventure is ongoing. I know there are

tikka masala is not lost on me. When I moved to LA

many more corners of the Valley that I have yet to visit,

nearly two decades ago, a good curry was one of the

and I look forward to continuing my journey of discov-

things I missed most. Today, I make my own, and with

ery. It’s all a far cry from my British roots, and I con-

the right ingredients on hand, they are pretty decent.

fess to some nostalgia for my youth from time to time.

Spice Plus on Burbank Boulevard in Valley Village is

When those feelings creep up, I make a beeline to The

my one-stop-shop for everything I need for a perfect

Friar Tuck Shoppe on Burbank Boulevard in Sherman

sauce, even the more obscure items like fenugreek

Oaks, a quaint little store stacked floor to ceiling with

leaves. A word of caution: Those who suffer from

items that instantly conjure up memories of my past.

queasiness might want to steer clear of the frozen fish

Cadbury chocolate, digestive biscuits, Bird’s custard.

section. Enormous, unrecognizable sea creatures star-

There are even jars of clotted cream, that wonderfully

ing up at you from their ice baths could ruin your ap-

intense, rich, artery-clogging delicacy you spoon over

petite. The homemade snacks from the deli at the back

scones and jam. (My scone recipe: 8 ounces of self-

of the store are more tempting. Grab some and nosh

rising flour mixed gently by hand with 3 ounces of but-

while you shop for dinner. A spoonful of mustard seeds

ter, 1½ tablespoons of baker’s sugar and a dash of salt,

fried in ghee with a chopped onion and a cornucopia of

brought together with a whisked egg and 2 tablespoons

spices (turmeric, chili, cumin, garam masala) will form

of buttermilk. Bake in 425° oven for 12 minutes or so).

the basis of an endless array of dishes. Add a tin or two

Don’t forget a packet of Jammie Dodgers to go with a

of chickpeas, some fresh chopped tomatoes, cook for

nice cup of tea.

20 minutes or so before wilting some spinach into it,

Psst: The Robin Hood Pub is right next door. Don’t

and serve with naan bread—Spice Plus has great frozen

tell anyone, but it’s great for a pint and a plate of fish

naan—and all is well in the world.

and chips. I am a vegetarian after all. Almost. ■

INTRODUCING OUR NEW

Restaurant Guide The valley is out and about these days, and our local restaurants welcome back your business. We offer a closer look at venues ready to take your reservation and give you a wonderful dining experience.

Boneyard Bistro

Gasolina

Granville

A staple of Sherman Oaks for 17 years,

Lively Spanish cafe, market and wine bar

Specializing in wholesome, handcrafted

Boneyard Bistro serves regional BBQ

serving seasonal breakfast, lunch and

recipes and libations. With warm hospital-

and inspired bistro fare along with an

tapas menus alongside specialty coffees

ity, good vibes, globally inspired food and

extensive craft beer list and more than

and natural wines to stay or to go.

music, we are a culture—not a concept.

100 bourbons. 21150 Ventura Blvd., Woodland Hills

Silver Triangle District

13539 Ventura Blvd., Sherman Oaks

818-914-4033

12345 Ventura Blvd., Studio City

818-906-7427

gasolinacafe.com

818-506-7050 | granvillerestaurants.com

boneyardbistro.com

IG: @gasolinacafe

IG: @granville

IG: @boneyardbistro

SPECIAL ADVERTISING SECTION

restaurant guide

Lovi’s Delicatessen

Mora Italiano

Osteria La Buca

An homage to New York delicatessens

A cozy, indoor-outdoor neighborhood

A casual, local gathering place for food,

with a contemporary edge. The menu

Italian restaurant offering delicious

friends and wine with a menu that reflects

features traditional Jewish fare and

pastas, pizzas, entrees and antipasti plus

an uncomplicated, classic, grassroots

an eclectic array of international and

a great selection of wines. Off Ventura

approach to Italian country food inspired

American cuisine.

Boulevard and Encino Avenue.

by our Southern California backyard.

24005 Calabasas Rd., Calabasas

17499 Ventura Blvd., Encino

4235 Ventura Blvd., Sherman Oaks

818-223-8777 | lovisdeli.com

818-386-0278

818-456-1216

IG: @lovisdeli

moraitaliano.com

osterialabuca.com

IG: @moraitaliano

IG: @osterialabuca

Sushi|Bar Encino

Taisho

Wood & Water

Chef Phillip Frankland Lee’s omakase

For dinner daily and weekend bunch,

Experience a modern American restau-

speakeasy at Scratch|Bar. A free-form

Taisho serves Japanese fare with a

rant and bar with multicultural influences,

sushi-counter experience with 10 prized

modern twist, including robata, sashimi,

featuring the freshest seafood, produce,

seats and unexpected riffs on beloved

sushi, cocktails, sake, wine and more.

proteins and oyster bar.

standards from land and sea.

Indoor and outdoor seating available.

16101 Ventura Blvd., Second Floor, Encino

14016 Ventura Blvd., Sherman Oaks

818-855-1661

sushibyscratchrestaurants.com

818-650-8192

woodandwaterla.com

IG: @sushibyscratchrestaurants

taishorestaurant.com

IG: @woodandwaterla

13359 Ventura Blvd., Sherman Oaks

IG: @taisho_shermanoaks

SPECIAL ADVERTISING SECTION

The Whole Enchilada THE DUO BEHIND THE SHERMAN OAKS RESTAURANT TAISHO GO FOR A SECOND HIT, OPENING THE MEXICAN-THEMED CASITA JUST ACROSS THE STREET. Written by Jeffrey Saad | Photographed by Andrea D’Agosto

I have been a chef and restaurant owner in my life—

and then here in LA. He says his goal is “to take clas-

both in San Francisco and here in Studio City with

sics and do them the best I can with bright pops of

La Ventura. And although I’ve moved on to another

flavor and an added twist.” A classic example is his take

profession (real estate), every time I hear about a new

on flaming Greek saganaki, which he “Mexicanizes”

restaurant opening my blood starts pumping. For me,

by swapping out the kasseri cheese with panela and

the adrenaline is visceral, as if I have skin in the game.

flaming it with mezcal instead of brandy. Adding to the

Will it be authentic or have an inspiring twist? Will it

drama: It all happens tableside!

have any real sense of atmosphere? Will they nail the service? Most importantly, will the food be delicious? So when I heard the owners of the Valley’s hottest

eateries like Katana, Sushi Roku and BOA Steakhouse. They’ve also collaborated on a couple of restaurants at

curious. Taisho, which manages to pack ’em in even

W Hotels. They intend to imbue Casita with the warm and

boosts your spirits the moment you walk in the door.

friendly vibe that characterizes their other eateries. “We

The hostess smiles warmly; the bartender remem-

want to be like the TV show Cheers, ‘where everybody

bers you from last time. There is fantastic fare and

knows your name,’” says Christian.

something else that’s rare for the Valley: sophisticated interiors and a discernably cool vibe. The new eatery, Casita, serves Mexican fare in the

“Just like when we opened Taisho and people said, ‘You’re going to open a sushi bar on Ventura? Are you crazy? There are already so many!’ But like Taisho,

former Pearl District space. Interiors are soothingly

Casita will be different. It will have amazing food and

pleasant. Rattan light fixtures of different shapes and

hospitality from the heart.”

sizes along with verdant indoor plants hang from the ceiling. The spacious dining room is framed on one side with booths and on the other with a sprawling adobe

“We just want everybody to come in and feel like they got a hug,” adds Paul. The expansive menu ranges from small to large

bar. The most impressive change: The entire street-

plates and from raw to roasted. “You can come in mul-

facing facade has been transformed into a wall of slid-

tiple times a week and have a different dining experi-

ing glass. It fully retracts, creating a seamless dining

ence each time,” says Paul.

space with tables spilling out onto the elevated patio out front. Casita’s chef (also a partner), Adam Titze, has cooked his way across the country. Born and raised in the Midwest, he worked at several restaurants in Chicago

Carroll, have decades of history working together on

eatery—Taisho—were opening a new venture, I was on weeknights, is a modern Japanese restaurant that

The other two owners, Christian Corben and Paul

The aguachile has serrano peppers, yellowtail and lime like the classic version, but in Casita’s twist, the appetizer is steeped in hibiscus and passion fruit and dotted with radish. Chips arrive in a striking tower formation with four

Christian Corben and Paul Carroll. Left: the Chilean sea bass entree

housemade salsas: classic fire-roasted tomato, roja

aren’t above offering frozen margaritas. But there are

verde, jicama-avocado pico, and habanero ranchero.

some more adventuresome margarita renditions in-

One of the most impressive entrees is a carnivore’s de-

cluding a passion fruit version with housemade chamoy

light: a tomahawk steak, large enough to be shared. The

flavored with Tajin. A strawberry-basil margarita is

meat is charred on the outside and cooked to perfection

served with housemade cilantro salt on the glass rim.

on the inside, sliced and served with a mix of sauces

Other points of interest: an organic avocado margarita

and condiments that allow everyone to create their

in a guajillo chili salt-rimmed glass, and a torched

customized flavor bomb.

rosemary lemonade with vodka.

When Chef Adam quipped, “Tacos make everything OK,” I could relate. If you share that sensibility, you

in the Valley. There are old-school Mexican restaurants

will be really OK at Casita. The menu includes 10 differ-

with established followings, and plenty of street-

ent versions of tacos including classic lightly fried fish,

style tacos. What’s exciting about Casita is the double

Wagyu beef and al pastor. There are also vegan choices

whammy: inspiring Mexican food in a happening atmo-

such as jackfruit carnitas and an Impossible beef taco

sphere. You feel like you aren’t just enjoying Mexican

with nacho cheese made from cashews. They jokingly

favorites; you’re actually experiencing a night out.

refer to the latter as the “impastor.” These guys aren’t food snobs, sharing that they

As Christian noted, it’s not hard to find Mexican fare

Jeffrey Saad is a realtor with Compass and a chef. He and his wife Nadia (also his business partner) live in Sherman Oaks. ■

THIS TASTING MENU IS ONE FOR THE BOOKS

“THE MASTERY OF THIS TEAM LIES IN THEIR ABILITY TO TAKE FULL ADVANTAGE OF CALI'S NATURAL BOUNTY.” MICHELIN GUIDE

1 MICHELIN STAR RESTAURANT @PASTABARLA | WWW.PASTABARENCINO.COM

as seen in

In every issue, we share one story across our network that explores topics beyond the limits of the Valley. These California stories speak to the meaningful impact our state and its residents are making on the global stage. To learn more about Golden State and discover more stories like this, visit goldenstate.is.

say cheese MORE THAN 20 YEARS AGO, A BAY AREA CREAMERY OPENED ITS DOORS AND USHERED IN A NATIONWIDE ARTISAN CHEESE-MAKING REVOLUTION. AS A NEW GENERATION OF LEADERS STEERS THAT SHIP, THE ORGANIC BUSINESS IS POISED FOR EVEN GREATER SUCCESS. Written by Shaun Tolson

Around the same time that a youthful

and restoring the property (at the same time securing

Leonardo DiCaprio was charming

the necessary permits), the aspiring cheese makers

millions of theatergoers, declaring himself “king of the world!” in the 1997 film Titanic, Sue Conley and Peggy Smith were taking their first steps in a joint career that would

In the ensuing years, the creamery successfully pioneered the artisanal cheese movement—not just in the greater Bay Area and throughout Marin County, but across the entire state. In fact, the California Cheese Trail offers road trips and suggested driving routes to almost 80 Golden State cheese makers—from Silverdale

the former chefs as queens of

Cheese in El Centro, 8 miles north of Mexico, to Rumiano Cheese Company in Crescent City, less than 20 miles south of the Oregon border. It’s not hyperbole to

Theirs is a story rooted in a shared

suggest that none of those businesses—nor the cheese

enthusiasm for fresh, organic food—a

trail itself—would exist without Cowgirl Creamery.

passion that ultimately sparked the creation of Cowgirl Creamery.

Sue and Peggy were both inducted into the Guilde Internationale des Fromagers, a membership organization that honors the world’s most passionate and

When Sue and Peggy arrived in San Francisco as

dedicated cheese specialists. Their induction in 2010

recent college graduates in 1976, they were effectively

was a deserved recognition—not only for their roles

wooed by the Bay Area’s burgeoning food scene. It

shepherding the artisanal cheese movement in California

didn’t hurt that the region was also a focal point of

(and the rest of the United States), but also for the

a growing movement that advocated the benefits of

award-winning cheeses that they created. Those dairy

natural foods.

products boldly and authentically reflect the ethos of

After almost 20 years spent pursuing traditional culinary work at the restaurant level, the two college friends were on the move again—not across the

Northern California and the terroir of the creamery’s local environment. On the topic of those influential cheeses, it all began

country, as was the case during the mid-1970s, but an

in 2000 when Cowgirl Creamery debuted Mt Tam—a

hour’s drive north of San Francisco to bucolic Point

triple cream cheese that epitomized America’s melting-

Reyes Station, where they helped develop a sustainable

pot ideals. Named after Mount Tamalpais, a peak that

milkshed that could support and foster the creation of

many consider a symbol of Marin County, the aged cheese

organic dairies. (At that time, not a single organic dairy

is produced through the marriage of French and Dutch

farm existed west of the Mississippi River.)

cheese-making techniques. At its core, the cheese is

Early on, Sue and Peggy worked as distributors,

densely fudge-like, and it delivers notes of crème fraîche

bringing frothy bottles of milk from west Marin

and cultured butter as well as hints of salted butter, fresh

County to greater San Francisco. But it wasn’t long

pasture and a white mushroom-like umami.

before the duo seized the opportunity to do more

business to open in Marin County in several decades.

span decades and ultimately position artisanal cheese making in America.

christened Cowgirl Creamery—the first new cheese

“It looks like a Brie or Camembert,” says Amanda

with that milk. With the dream of starting an ar-

Parker, Cowgirl’s deputy managing director. “But the

tisanal cheese business, Sue and Peggy purchased

interior is slightly different—it’s creamy right beneath

a downtrodden barn near the center of Point Reyes

the rind and has a denser center. It’s a pretty approach-

Station. After almost three years spent renovating

able cheese.”

Peggy Smith and Sue Conley

Perhaps the most intriguing cheese in the company’s

remain very much intact within the company’s next

core lineup (at least thus far) is one that best reflects

generation of leaders. “They were pioneers. Trailblazers.

the creamery’s distinctive locale. It’s also a cheese that

They had this idea that was so new at the time in so

was born, quite literally, by accident.

many ways,” Amanda says of Cowgirl’s founders. “They

Shortly after Sue and Peggy unveiled Mt Tam, they

were able to take this tiny hay barn and create this entire

were aging a new batch of the cheese in the same vicin-

ecosystem of businesses over the next 25 years. It’s the

ity as some natural rind cheeses they had imported from

spirit of true entrepreneurship that I’ve always admired.

Great Britain for sale in their cheese shop. When Sue

We like to call it the Cowgirl spirit.”

discovered that the cheese mites on the natural rind

As it pertains to the future, that Cowgirl spirit is fo-

cheeses had attached themselves onto the still-devel-

cused on widespread growth. In 2018 the brand opened

oping rounds of Mt Tam, she tried to save the cheese by

a second, state-of-the-art creamery in Petaluma, about

reinoculating those rounds with a special solution. Then

16 miles (as the crow flies) northeast of its original

she stored them in plastic containers in the creamery’s

location in Point Reyes Station. With two production

walk-in refrigerator.

facilities up and running—and with no concerns about

Two weeks later, those rounds had developed a red

exceeding its available organic milk supply—Cowgirl

tint and an unmistakable pungency. Yet when Sue and

Creamery is well positioned to ramp up its production

Peggy sampled them, they discovered that the cheese

even further. With it, more examples of the brand’s

was delicious. Since then the creamery has reproduced

unique cheeses are reaching even more locales.

that cheese, now called Red Hawk, by washing the rind

“There’s been so much interest and demand for our

with a brine that attracts indigenous yeasts and bacteria

products, and for many years we were constrained by

that thrive in Point Reyes’ cool, damp air.

our creamery spaces and couldn’t fulfill that demand,”

“We could make it elsewhere,” Amanda says, “but

Amanda says, explaining that their flagship products were

it wouldn’t be the same cheese. It’s so reflective of the

widely available, but their seasonal offerings and cheeses

very specific coastal climate of Tomales Bay.”

produced in lesser quantities never ventured far beyond

In recent years, Cowgirl has gone through signifi-

the Bay Area. “Our cheeses have always been accessible to

gant change. The company was acquired in 2018 by

the West Coast, and we’ve always had national distribu-

Emmi, a Swiss dairy company that values craftsman-

tion with Whole Foods. But beyond that, we were focused

ship, environmental stewardship and preservation of

on this most immediate Northern California region.”

local character. And in 2021, Sue and Peggy announced

Additionally, Cowgirl Creamery plans on intro-

their joint retirement. “Creating and building Cowgirl

ducing entirely new, inventive cheeses. After all, as

Creamery has been the greatest adventure in our lives,”

Amanda acknowledges, the past 15 years have produced

they wrote in a letter. However, the duo waited to step

widespread interest and an exponentially increasing

away from that adventurous company until they had a

appreciation and demand for cheeses that once would

strong team in place to carry the brand into the future.

have been considered rare or niche.

Incidentally, that team includes a half dozen women

“We’re continuing to be inspired by the raw ingredi-

in executive and managerial roles, all led by Amanda.

ents that we’re surrounded by,” she says, “and there’s

(After all, it wouldn’t be Cowgirl Creamery without a

more room for experimentation, especially as it pertains

group of empowered, informed and savvy women lead-

to the inspiration that we find from the special micro-

ing the business.)

climate and the terroir of our region here in the North

Sue and Peggy may no longer be at the helm, but their ideals, their vision and their entrepreneurial exuberance

Bay. We plan to keep forging ahead to bring a bit more deliciousness to people’s lives on a regular basis.” ■

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heart of old hawaii FORGO THE TYPICAL RESORT STAY AND TAKE THE ROAD TO HANA FOR A TRULY AUTHENTIC 5-DAY HAWAIIAN EXPERIENCE ON THE ISLAND OF MAUI. Written by Staness Jonekos | Photographed by Michael Becker

The road to Hana, which cradles the rugged east coast of Maui, is one of the world’s most scenic drives—a

We also enjoyed some off-campus casual dining. Nearby food trucks, including some just a stone’s throw from the resort, serve everything from Thai to tacos. One of our favorites was 20 minutes north, where the

breathtaking two-hour journey to

cheerful Coconut Glen’s scoops up light but decadent

unspoiled old Hawaii. Navigating its

homemade coconut ice cream.

620 hairpin curves and 59 mostly single-lane bridges forces you to slow down and savor the beauty of the drive.

DAY 2: WAI’ANAPANAPA STATE PARK Wai’anapanapa State Park is home to Maui’s famous black sand beach. Wai’anapanapa means “glistening water,” and with the turquoise-hued ocean crashing

My husband and I booked the historic Hana-Maui

against the basalt lava coastline, it was breathtaking.

Resort, a luxury destination on the island for 75 years

Bring a blanket for a picnic or enjoy a spectacular hike

with laid-back Hawaiian charm. Tucked along an iso-

with dramatic scenery. Don’t miss the small lava cave

lated, windward beach, it is the only resort within hours

at the end of the beach. Note: Reservations must made

of Hana. With muted tones and breezy coastal decor,

at least 24 hours in advance.

it features 72 suites, bungalows and family residences that, in classic Hawaiian style, seamlessly blend indoors

DAY 3: HANA RANCH HORSEBACK RIDE

with outdoors. We decided to spend five nights there to

The Hana-Maui Resort arranged a two-hour horse-

enjoy the slow pace of this side of Maui.

back ride for us at Hana Ranch, a working, sustain-

The rooms have no clocks, radios, or TVs. It’s a place

able ranch with grass-fed cattle on 3,600 acres. It is

to unplug and escape. We relished time on our private

quite scenic; seven of the acres are devoted to mature

lanai, marveling at the sunsets along the ever-changing

breadfruit, banana, citrus and papaya orchards. Our

coastline. There’s plenty to do to fill your day, from

guide, Fiona, personally cares for the easy-to-ride

booking treatments at the ocean-view spa, taking yoga

horses. My husband and I are both decent equestrians,

classes, or just flopping out by the infinity pool.

so we chose to canter at several points along the lush trail. We even got to help herd two bulls from one

DAY 1: FOOD ADVENTURE

pasture to another.

Hawaii is a culinary melting pot. With influences from Thailand, Japan, Portugal and the Philippines, Hawaiian

DAY 4: HALEAKALA NATIONAL PARK

cooking blends these influences into its own fusion cui-

Just 35 minutes down the road from Hana is the south-

sine. The resort’s Hana Ranch Restaurant has a unique,

ernmost section of expansive Haleakala National Park.

farm-to-table menu embracing all these influences.

We hiked the moderate, 4-mile Pipiwai Trail through a

Chef Josh Goodfox shared that he is committed to

flourishing rainforest to wondrous 400-foot Waimoku

“taking comfort food to the next level.” He aims to

Falls. Make a pit stop at the enchanting bamboo for-

please not only guests but locals—so there are a num-

est near the falls and listen to the sounds of nature.

ber of traditional entrees on the menu, such as seared

Another postcard-perfect gem here is Oheo Gulch, also

fish with sweet Thai cream sauce. More contemporary

known as the Seven Sacred Pools, where numerous

touches include dishes that are gluten-free and vegan.

little pools are tucked into a lush coastal ravine.

“ALOHA” IS MUCH MORE THAN A GREETING AND FAREWELL IN HAWAII. IT LITERALLY TRANSLATES AS “THE PRESENCE OF DIVINE BREATH.” IT’S A SPIRIT OF PEACE AND KINDNESS AND RESPECT—A HARMONY WITH PEOPLE AND THE LAND. DAY 5: CULTURE IMMERSION The Hana-Maui Resort offers a variety of cultural experiences hosted by its concierge, a lifelong local named Zane. We started the day with the ancient Hawaiian art of spear throwing and later a Ukulele class. Then we turned to the aromatic art of lei making. I enjoyed learning how to weave ti leaves and braid in the colorful orchids and fragrant plumeria that I picked before the class. Later that day the resort’s general manager, Jon Benson, shared something that helped explain the pleasure of our totally holistic Hana immersion: “Aloha,” he said, “is our superpower here!” “Aloha” is, of course, much more than a greeting and farewell in Hawaii. It literally translates as “the presence of divine breath.” It’s a spirit of peace and kindness and respect—a harmony with people and the land. We felt that throughout our stay in Hana. For us, it felt like heaven on earth. Accommodations at Hana-Maui Resort start at $650; for more, go to hanamauiresort.com ■

Barks and Recreation IF YOUR DOGS ARE PART OF THE FAMILY, WHY NOT BRING THEM ON YOUR SUMMER VACATION? HERE ARE FIVE OF THE WEST’S MOST FETCHING RESORTS. Written by Ginny Prior

Lady Gaga does it. So do Donnie Wahlberg and Glenn

owners’ laps as they enjoy everything from flamenco

Close. And it’s not just celebrities. So many people now

guitar to cabaret with vocals and piano. cypress-inn.com

travel with pets that it’s become an industry. A survey by TripAdvisor shows 53% of all pleasure travelers

TENAYA LODGE AT YOSEMITE

sojourn with snorkies and schnauzers and other four-

Fish Camp, California

legged friends. You don’t have to be well-heeled to

From the moment you enter this grand lodge, set in

treat your Fifi like royalty.

Sierra National Forest just outside Yosemite National

Here are five popular resorts and hotels that don’t

Park, you and your sure-footed friend have endless ac-

just cater to canines; they pamper them. We’re not

tivities to fill your day. Tenaya Lodge has its own pet-

talking just bones and a dog bed. Think chef-created

friendly nature trail that winds through the forest and

pet menus, yappy hours, even lounge seating at evening

along Big Creek—a tributary of the South Fork of the

cabaret events—all designed to make pets feel like they

Merced River. For even more water play, you and your

are on an escape as well.

furry companion can make the moderate 2-mile hike to Tenaya Waterfall. Dogs ride free on the nearby steam-

CYPRESS INN Carmel-by-the-Sea, California

powered Yosemite Mountain Sugar Pine Railroad. After a day of sightseeing, your pup can enjoy chef-

To say Carmel-by-the-Sea is dog-friendly is an un-

made dog biscuits, a special toy, and a comfy bed for a

derstatement. Doris Day’s animal activism so made its

restful sleep. In the morning, while you’re sipping cof-

mark here that seemingly everyone has a four-legged

fee from the Lodge’s deli, your dog can get a free “pup

companion. Stroll the streets of this quaint village and

cup” of whipped cream. tenayalodge.com

you’ll see breeds of doodles and Danes you never knew existed. Carmel Plaza even has a designated dog drink-

LOEWS CORONADO BAY RESORT

ing fountain.

Coronado, California

At the forefront of this trend is the boutique hotel the

When it comes to pet pampering, this island resort near

actress owned until her death in 2019, the Cypress Inn.

San Diego doesn’t just talk the talk. Loews Loves Pets

Guests with pups receive cozy pet blankets for relax-

was one of the first pet-friendly programs in the indus-

ing on the outdoor patio and drying off after a romp

try; the resort even hosted a dog surfing competition

on nearby, dog-friendly Carmel Beach. In the evening,

for several years before Petco took it over. Dogs can still

enjoy live music with your pet in Cypress Inn’s 1929

hang 20 with custom-engineered surfboard rentals and

Spanish-style living room, Terry’s Lounge (named for

lessons from Coronado Surfing Academy.

Day’s beloved son, Terry Melcher). Sofas and chairs are often occupied by blissfully calm pups curled on their

On the property, Loews Coronado Bay Resort has a veritable water park full of activities for families, from

pools and hot tubs to Ping-Pong and cornhole. Pets

tennis balls, maps of the dog-friendly trails and even

on leash are allowed in the outdoor deck areas and can

a welcome card from the resort’s four-legged mascot,

enjoy gourmet treats. The on-site market and eatery,

Coco. pawsup.com

Silver Strand Exchange, has free banana-and-yogurt or pumpkin-and-cinnamon dog treats as well as pet beds,

RITZ-CARLTON BACHELOR GULCH

leashes, collars, doggie pickup bags, and even litter

Beaver Creek, Colorado

and boxes for kitties. A gourmet in-room dining menu

Check in at this year-round mountain resort and you’ll

for dogs is expected to resume soon, having been on

get an enthusiastic greeting from one of the hotel’s

“paws” during the pandemic. loewshotels.com

canine “ambassadogs,” pups trained to greet guests. Check in with your own pooch and you’ll get a dog bed,

THE RESORT AT PAWS UP

bowl and treats. The resort even has pet-friendly rooms

Greenough, Montana

on the elite Club Level for those discerning dogs who

This 37,000-acre property under Montana’s big sky is an

know luxury when they see it.

animal lover’s dream. In fact, the notion of a dog giving

Skijoring, anyone? The exhilarating Norwegian

a human a high-five inspired the name of the resort.

sport where a dog pulls a skier is just one of the many

Guests will find endless activities for enjoying the fresh

winter activities in the area, along with snowshoe-

mountain air: 100 miles of trails for hiking, biking and

ing, ice climbing and downhill skiing at the adjacent

horseback riding; a long, scenic stretch of the Blackfoot

Beaver Creek Ski Resort. Summer activities include

River for great fishing and boating; and every kind of

hiking, biking, rafting and golf. And if your pooch

lodging from luxury homes to safari-style glamping and

needs a play date, the resort has a partnership with the

their newest concept—elevated tree “hauses.”

nearby Wanderlust Dog Ranch. ritzcarlton.com/en/hotels/

There’s a cool list of tail-wagging amenities, too, like plush doggie beds, bowls, locally made dog treats,

Colorado/bachelor-gulch ■

barking up the right tree KNOWING YOU HAVE SAVED A PET BY PLUCKING THEM FROM A SHELTER OR RESCUE GROUP IS A GREAT FEELING. BUT BEFORE YOU GO HOME WITH A DOG OR CAT, KNOW THE INS AND OUTS OF ADOPTING TO MAKE SURE YOU GET THE RIGHT FIT. Written by Anne M. Russell | Photographed by Shane O’Donnell

You may have heard the slogan,

their Mission Hills shelter are rescued from the six LA

“Adopt, don’t shop.” Coined by

Animal Services facilities. All three organizations have websites so you can look

LA-based Last Chance for Animals

at who’s up for adoption. Adult and senior dogs are

in the ’80s, the slogan encourages

much more plentiful than puppies. Cats far outnumber

people seeking companion animals to

kittens. If you have your heart set on a puppy, know

forgo expensive designer pets from breeders—the shopping part—to give

that you will need luck and patience. When I visited the East Valley shelter recently only one puppy was available out of about 50 dogs—and a young couple was try-

a second chance to animals that have

ing to adopt it. When multiple people are vying for the

landed in shelters.

same animal at an LA Animal Services shelter, it goes

After a pandemic-induced wave of adoptions that left shelters short on adoptable pets, Valley shelters

to a silent auction format, where each contender writes down their maximum bid and the highest bidder wins. “A lot of people think puppies are a blank slate,” says

have filled up again. In fact, intake has increased 30%

Kim. “But that’s not necessarily the case. They’re not

this year over 2021. LA Animal Services’ stated goal is

guaranteed not to have behavioral issues.” She advises

to achieve “no-kill” status, which is defined as a 90%

considering older dogs as well; their personalities are

save rate, and they continue to hit the mark.

easier to assess and they don’t require as much training

If you want to rescue a pet, there a few things you can do for a successful outcome. Your first step is to

and patience as a puppy. Up to this point, shelters and rescues are similar, but

assess what kind of pet best fits your lifestyle. Animals

once you hit the meet-and-greet stage, they diverge. If

often wind up in shelters because the pet was more

you go the shelter route, you will see dozens of animals

energetic or aggressive than the owner anticipated or

in small cages and kennels in need of rescue. Even if

needed attention or care they couldn’t provide. Before

you’ve braced yourself, witnessing stressed, needy ani-

embarking on your search, decide how big, furry, or

mals can be tough, and making a clearheaded decision

playful a dog you can handle.

harder. Kim adds that’s a good reason for leaving young

“Don’t make a hasty decision,” warns Kim Kurland,

kids at home, at least on the first visit. “It can be tricky

a certified dog trainer, approved Canine Good Citizen

if you bring the whole family,” she says. “In the excite-

evaluator, and owner of Pawsitive Hound Dog Training.

ment, you lose the ability to observe the dog carefully.”

“Think hard about what you’re looking for in terms of exercise requirements, grooming needs and age.”

Even retired local veterinarian Bear Thompson, who has seen all kinds of animal trauma, describes the shelter experience as emotionally wrenching. “I can’t go

SHELTER VS. RESCUE

into a shelter unless I plan on coming out with a pet,”

We suggest starting your search at a municipal shelter,

he says.

which locally means either the West Valley Animal

Rescues, on the other hand, will often bring the

Shelter in Chatsworth or the East Valley Animal Shelter

animal to meet you, in part because they do a home

in Van Nuys. You can also get a shelter pet from a

inspection at the same time. Or they may have you visit

rescue like Best Friends Animal Society, which spear-

the animal at a foster family or a third-party loca-

headed the NKLA (No-Kill LA) campaign. The pets at

tion. Rescue groups also tend to have more information

An employee with his own dog in the play area at Best Friends Animal Shelter. He adopted the Goldendoodle from a shelter although “designer” dogs are rarely seen at shelters or rescues. The majority of the animals plucked from LA shelters and taken to Best Friends are pit bulls, German shepherds and huskies.

THE FINANCES OF ADOPTING The basic costs for pet adoption at LA Animal Services are: $102 for adult dogs and $150 for puppies; $25 for cats and $50 for kittens. Pets that have been in their care longer than 10 days go to half price. The fees include spaying/neutering, microchipping and vaccinations. At Best Friends Animal Society in Mission Hills, fees are $100 for dogs older than 6 months; $150 for puppies. Both cats and kittens are $25. You will need to fill out an adoption survey to visit with the particular animal you’re interested in. LA Animal Services often partners with corporate donors like Bounty and Petco to offer free or reducedfee adoptions, so watch the website and social media for news about adoption fairs and specials. For older would-be rescuers who are willing to take senior animals, Best Friends offers an ongoing $5 adoption deal for people age 55 and above who will adopt a dog 5 years or older. LA Animal Services offers discounts for people 62 and up on animals 7 years or older. At private rescue organizations, costs vary considerably. For a cute, small, in-demand breed, expect charges in the range of $300 to $600. A word about scams: Be wary about sending money for animals you can’t meet in person, whether it’s a private party or an organization claiming to be an online rescue. Check Yelp reviews on rescues and do a Google image search of the pet’s photo. Scammers sometimes use a stock photo of a cute animal to lure in victims.

about animals’ personalities and behaviors because

Some vets also require advance blood work before they

they’ve been able to observe them in a home environ-

will anesthetize an older dog for a cleaning. “Look at

ment. Kim views this as a major benefit. “You don’t

the teeth, and if the gums are really red or there’s a lot

want a dog that actively doesn’t like other dogs,” she

of tartar or gum recession, that’s indicative of peri-

notes. “It’s very hard to train actual aggression out of

odontal disease,” says Bear.

a dog.”

Joyce Deprest Higgins, who adopted a miniature pinscher mix a couple years ago, says she had an intu-

THE PET PROCESS

ition that something wasn’t quite right with the tiny,

When adopting a pet, be prepared to fill out forms

adorable puppy when the rescue brought him to visit

and provide information. In the case of some rescues,

her home in Woodland Hills. But she had no way of

that means answering some questions that may seem

knowing that JJ had an untreatable degenerative neuro-

intrusive. For example, you might be asked how much

logical condition that would ultimately run up medical

you are out of the house, how often you travel, how

bills exceeding $30,000 before his death at age 2½. “I

much you are willing to spend on veterinary care, and

remember the last thing the rescuer saying to me before

the ages of your kids. If you are a renter, you might

she left was, ‘You should probably get vet insurance as

be asked for documentation to prove that your land-

soon as possible,’” Joyce says. She heeded the advice,

lord allows pets. “I get a lot of applications I reject,”

taking out a policy by pet insurer Fetch.

acknowledges Jeanne Curcione, who founded Bichons

To other prospective adopters Joyce advises, “First

and Buddies rescue in 2004. “People can get very bel-

and foremost, get good pet insurance. You never want

ligerent about that.” But, she adds, “A lot of the time

money to be a reason you can’t take care of your dog.”

it’s because the dog isn’t a good fit. My job is to make

Her expenses, she says, were almost entirely covered by

the very best fit.”

the insurer.

Besides checking to make sure your household is suitable and safe for pets, most rescue groups also

THE RETURN POLICY

want to sign off on any other pets in the home.

Say the worst happens, and despite all the effort you

Incompatibility with pets already in the home is a com-

put in up front, your new pet just isn’t fitting in well.

mon reason adopted animals get returned.

This is where that paperwork you signed earlier comes in and why it’s important to read the adoption agree-

THE MEET & GREET

ment. Municipal shelters and rescues will take adoptees

So what should you look for when you meet your pro-

back, but you may lose all or part of your adoption fee

spective adoptee? “The most important thing initially

(see sidebar for typical costs).

is friendliness,” says Kim. In a dog, “You want to look

Do keep in mind what Kim calls the 3-3-3 rule: “It

for a wiggly body—soft body language. A lot of people

takes three days for a dog to get over the shock of a

go with a specific breed in mind and that’s not the

change; three weeks for it to realize it’s in its new

best criterion.”

home; and three months for it to settle in and relax. So

Beyond that, be on the lookout for existing medi-

you don’t want to make a decision too quickly.” Even if

cal issues. One of the most costly is dental work.

you have a “ruff” start, with a little patience you may

Anesthetizing a dog for a routine cleaning could end up

wind up with the best friend you’ve always wanted. ■

costing upward of $1,000 if extractions are necessary.

TRUSTED ADVISORS Nothing makes for a good night's sleep like financial stability. And one of the keys to achieving your financial goals is having a team of trusted advisors by your side. These experts have the experience and knowledge to keep you abreast of the marketplace and informed about options—and to help you discover solutions when faced with a life challenge. On the following pages you’ll meet some of the top financial advisors of the Valley—professionals who are known for their innovative approaches and thoughtful strategies for creating and maintaining wealth.

VS ASSOCIATES, INC. VALENTINO SCOTT & RACHEL SCOTT

UBS FINANCIAL SERVICES INC. JASON FRIEDMAN

WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY SHANE O’DONNELL

SPECIAL ADVERTISING SECTION

TRUSTED ADVISORS

VS ASSOCIATES, INC.

Valentino Scott, Chairman & CEO, Rachel Scott, President

he VS Associates team of financial advisors guides clients in reaching their retirement and investment goals by developing a strategic, comprehensive financial plan that’s tailored to maximize the potential of each client’s unique situation. Chairman and CEO Valentino Scott and president Rachel Scott are the principals of the company. WHAT DOES IT TAKE TO EARN THE LABEL “TRUSTED ADVISOR”? Consistency, integrity and experience. Financial planning is an emotional journey. Providing clients with the right framework and comprehensive analysis so they can make informed decisions is a key element a trusted advisor can provide. Clients need a road map, and we strive to make it understandable and seamless. WHAT PROBLEMS DO YOU SOLVE FOR CLIENTS? Many clients come to us with either a loosely defined retirement plan or an out-of-date plan. We help them evaluate achievable goals, review their current financial situation and structure a realistic plan to achieve their retirement income objectives. IN WHAT WAYS IS YOUR INDUSTRY CHANGING? It will be no surprise that software technology is a major benefit to our clients. We now have financial software in place to help clients visualize and understand where they are currently and where they can be in the future. WHAT SKILLS ARE NECESSARY TO ACHIEVE SUCCESS IN YOUR INDUSTRY? The financial markets are complex, and this requires strong analytical skills in order to interpret and formulate recommendations. Interpersonal communication skills are also important, since you are communicating important information to a variety of different personalities and helping people make decisions best suited to their particular circumstances. HOW DO YOU HELP CLIENTS AVOID MAKING RASH DECISIONS? We help our clients focus on the long term. We educate them on evaluating market swings and staying focused on the long game so they avoid making rash decisions and stay on track to achieve their goals.

Disclaimer: Securities and Advisory services offered through Centaurus L to R: Tom Krutilek, Malcolm McNeil, Valentino Scott, Rachel Scott, Sean Burr, Ken McCabe

Financial, Inc., member FINRA and SIPC. A Registered Investment Advisor. Supervisory Branch: 2300 E. Katella Ave., Ste. 200, Anaheim, CA 92806. (800) 880-4234 | Fax (714) 456-1766 Centaurus Financial, Inc. and VS Associates, Inc. are not affiliated companies.

8501 FALLBROOK AVE., SUITE 220, WEST HILLS | 818-998-3353 | VSAINC.COM SPECIAL ADVERTISING SECTION

TRUSTED ADVISORS

UBS FINANCIAL SERVICES INC.

Jason Friedman, Wealth Advisor

ason Friedman is a wealth advisor and portfolio manager at UBS Financial Services Inc. He has almost 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 almost two decades, I have specialized in working with clients in the entertainment industry, helping them navigate their unique financial needs. My team and I 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 long-term financial goals. I hold the Series 7, Series 31 and Series 66 securities licenses, as well as licenses for 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 is a big challenge that clients are facing today. 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 through elevated inflation, low interest rates and market volatility to try to get them the income they need while managing their overall risk.

TELL US ABOUT YOUR FAMILY. My wife, Alicyn Packard, and I have lived in Toluca Lake with our son, Bodhi, for the past six years. When I am not working or volunteering within our community, I love camping with my family, hiking and acro yoga. We just visited our seventh national park in 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 PlannerTM in the U.S.

HOW DO YOU DEEPEN YOUR RELATIONSHIPS WITH CLIENTS? I have built my practice 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.

For designation disclosures visit ubs.com/us/ en/designationdisclosures. 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

HOW DO YOU GIVE BACK TO YOUR COMMUNITY? Both 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. Currently, I am an advisory board member and executive committee member for the Toluca Lake Beautification Partners. In addition, I am proud to be on the board of trustees at The Wesley School.

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/relationship summary, or ask your UBS Financial Advisor for a copy. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC.

4421 RIVERSIDE DR., SUITE 206, TOLUCA LAKE | 818-531-0022 | UBS.COM/TEAM/TIDIKFRIEDMAN

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5836 WINNETKA AVENUE Woodland Hills | $1,749,000 4 Beds | 3 Baths | 2,460 Sq. Ft. | 17,374 Sq. Ft. Lot

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NEW LISTING NEW LISTING

23615 LONG VALLEY ROAD

23621 LONG VALLEY ROAD Hidden Hills | $6,499,000 | Approved Plan to Build 14,310 Sq. Ft. | 1.15 Acre Lot

6221 JUMILLA AVE Woodland Hills | $1,499,900 4 Beds | 3.5 Baths | 2,603 Sq. Ft. | 8,760 Sq. Ft. Lot

Danielle Peretz DANIELLE.PERETZ@THEAGENCYRE.COM | 818.644.1477 | LIC. #01897529 | THEAGENCYRE.COM

in our

Encino

Brokerage KEVIN PANE DRE#02007794

BRIAN PANE DRE#01209478

310.308.7595 | Info@PaneTeam.com | www.PaneTeam.com

Kevin Pane, Broker Associate DRE# 02007794, Brian Pane, Broker Associate DRE#01209478. #1 Ranking is Based on 2021 Sales Volume at Sotheby’s International Realty, Encino Brokerage. © 2022 Sotheby’s International Realty. All Rights Reserved. Sotheby’s International Realty® is a registered trademark and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

Featured Listings

KEVIN PANE DRE#02007794

BRIAN PANE DRE#01209478

310.308.7595 | info@PaneTeam.com www.PaneTeam.com

FEATURED LISTINGS

16479 Royal Hills Drive, Encino, CA 17862 Via Vallarta, Encino, CA 20200 Allentown Drive, Woodland Hills, CA

ACTIVE 4617 Placidia Avenue, Toluca Lake

ACTIVE 4647 Talofa Avenue, Toluca Lake Offered at $5,495,000 or $23,000 / Month

Offered at $3,445,000

ACTIVE 4620 Talofa Avenue, Toluca Lake Offered at $3,495,000

ACTIVE 4261 Ledge Avenue, Toluca Lake Offered at $6,275,000

ACTIVE 8803 Appian Way Hollywood Hills

ACTIVE 3060 Valevista Trail Hollywood Hills

SOLD 10040 Toluca Lake Avenue Toluca Lake

Offered at $4,200,000

Offered at $1,895,000

Sold for $5,750,000

SOLD 10179 Toluca Lake Avenue Toluca Lake Sold for $3,050,000

CRAIG STRONG Vice President, Luxury Home Sales Top 1% Nationwide #1 Individual Agent Companywide $1.4+ Billion in Total Sales Volume

818.930.4050 info@strongrealtor.com strongrealtor.com DRE # 01450987

SOLD 2103 Alcyona Drive, Hollywood Hills Sold for $2,500,000

Compass 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. CalBRE 01450987

ACTIVE

4410 Densmore Avenue ENCINO, CA 91436 6

6,220

15,734

BEDS

BATHS

SQ. FT.

SQ. FT. LOT

TIV

15930 WOODVALE ROAD | ENCINO

TIV

S JU

TIV

O TS

TIV

2319 PENMAR AVENUE | VENICE

TIV

11629 HUSTON STREET | VALLEY VILLAGE

S JU

O TS

4016 BALLINA DRIVE | ENCINO

LD S JU

O TS

5715 TROOST AVENUE | NORTH HOLLYWOOD

12075 MOUND VIEW PLACE | STUDIO CITY

4509 NOELINE AVENUE | ENCINO

17600 TARZANA STREET | ENCINO

4907 VALJEAN AVENUE | ENCINO

4202 WHITSETT AVENUE #101 | STUDIO CITY

5843 NATICK AVENUE | SHERMAN OAKS

7431 FRANKLIN AVENUE | HOLLYWOOD

4321 TEESDALE AVENUE | STUDIO CITY

TIV

11755 CANTON PLACE | STUDIO CITY

4330 BECK AVENUE | STUDIO CITY

4653 VANALDEN AVENUE | TARZANA

Each office is independently owned and operated. If your property is listed with another broker, this is not a solicitation. The Agency does not guarantee the accuracy of square footage, lot size, or other information concerning the condition or featuresof 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.

THE DINSKY TEAM

JUST LISTED

11726 BLIX ST | VALLEY VILLAGE

IN ESCROW

4220 BELLAIRE AVE | STUDIO CITY

IN ESCROW

3648 DIXIE CANYON AVE | SHERMAN OAKS

JUST SOLD

4074 SUNSWEPT DR | STUDIO CITY

JUST LISTED

IN ESCROW

14000 MORRISON ST | SHERMAN OAKS REPRESENTED BUYER

3387 WRIGHTWOOD DR | STUDIO CITY

4078 BECK AVE | STUDIO CITY

JUST SOLD

16727 ADDISON ST | ENCINO

JUST SOLD

13050 MAGNOLIA BLVD | SHERMAN OAKS

LET US SHOW YOU WHY WE ARE THE BEST VALUE IN REAL ESTATE.

ANDREW DINSKY 310.729.3393

RANKED #127 INDIVIDUAL BY SALES VOLUME & #94 INDIVIDUAL BY SIDES IN CALIFORNIA FOR 2021

ANDREW@THEDINSKYTEAM.COM

THEDINSKYTEAM.COM

DRE #01724985

The information contained herein has been obtained through sources deemed reliable but cannot be guaranteed as to its accuracy. Buyer to verify accuracy of information. Equity Union Real Estate DRE #01811831. Rankings c/o RealTrends.

FEATURED

4565 Encino Ave | Encino 9 Bed | 12 Bath | Approx: 19,500 sq ft |54,885 sq ft lot Offered at: $$26,000,000

ACTIVE

656 California Ave | Venice 4 Bes | 3 Bath | Approx. 3,150 sqft Offered at: $2,995,000

SOLD

18018 Medley Dr | Encino 4 Bed | 4 Bath | Approx. 3,228 sqft | 18,123 sqft lot Sold: $2,597,000

16908 Bosque Dr | Encino 64 Bed | 7.5 Bath | Approx. 6,500 sqft | 17,001 sqft Sold: $5,800,000

SOLD

3951 Royal Oak | Encino 6 Bed | 10 Bath | Approx. 10,902 sqft | 23,296 sqft lot Offered at: $10,530,000

15930 Woodvale Rd | Encino 8 Bedroom | 14 Bathroom | Approx. 21,097 sqft | 35,430 sqft lot Offered at: $25,000,000

SOLD

324 S Medio Dr|Brentwood 5 Bed|5.5 Bath |Approx 5,210 sqft | 9,886 sqft lot Sold: $8,250,000

SOLD

3950 Royal Oak | Encino 6 bed | 10 bath | Approx: 10,902 sqft | 23,296 lot Offered at: $13,750,000

4301 Valley Meadow Rd | Encino 4 bed | 4 bath | Approx: 3,739 sqft | 30,492 lot Offered at: $3,330,000

Adi Livyatan

New Construction and Luxury Home Specialist Wall Street Journal Ranked #15 in CA | #28 in the Nation Mobile: 818.919.4060 • Office: 818.285.3220 Email: adilivyatan@yahoo.com DRE# 1892750

www.AdiLivyatan.com

$ 3 0 0 M I LLION SOLD I N 2 0 21

SOLD

5115 Encino Ave | Encino 7 bed | 7.5 bath | Approx: 9,000 sqft | 25,607 lot Offered at: $8,500,000

SOLD

16718 Addison St | Encino 4 Bed | 5 Bath | Approx. 3,850 sqft | 8,135 sqft lot Offered at: $2,740,000

WHERE WOULD YOU GO IF YOU COULD GO ANYWHERE? LET'S MAKE THAT DREAM COME TRUE TOGETHER. Proudly ranked in the top 1.5% of the nations’ 1.6 Million REALTORS® and named as a top 10 best real estate agent in California.

CREATING CLIENTS FOR LIFE. Berkshire Hathaway HomeServices California Properties

│

(818) 380-2147 DRE LIC. #00941825 | andrew@andrewmanning.com Instagram/TikTok: @andrewmanningre | Facebook: @AndrewManningRealEstate © 2022 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.

ng Co

ratulations

MATTEPSTEIN.COM SOMATT@AOL.COM 818-681-2000

Matt Epstein #1 #2 #5

Agent San Fernando Valley Agent Los Angeles Agent Nationwide for

Top one-half of 1 percent of more than 1,250,000 REALTORS® nationwide

Berkshire Hathaway HomeServices

Follow me on Facebook: MattEpsteinRealty Follow me on Twitter: @SoMattEpstein Follow me on Instagram: @MattEpsteinRealEstate

CalBRE# 01121162

Dreaming about getting away from it all, and yet it’s difficult during these unprecedented times. Just an hour away in Oxnard, Ventura and Santa Barbara the dream of long luxurious days by the ocean, kayaking through a harbor, bicycling near the beach and watching sea lions, dolphins and pelicans sounds pretty good - doesn’t it?

SO LD

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

I’ve been assisting many of our clients who are now buying weekend/ vacation homes in Ventura and Santa Barbara County. Call me if you’re interested, and I’ll show you how that feeling of vacation can be yours more than just once a year!

#KeepingItRealEstate

3130 N. Marengo Ave– ALT- $1,046,000 4Br+2Ba in 1,468 SqFt on a 7,143 SqFt Lot- A charming English Tudor inspired by Janes cottage in the very desirable Altadena. This unique home offers lots of natural light and flows beautifully from the kitchen to the dining room, to the living room. The backyard has great potential to create your dream setting. There’s a detached garage.

SO LD

14722 Greenleaf St.– SO- $1,845,000 3Br+2 Ba in 1,544 SqFt on a 10,740 SqFt Lot– Traditional home on a huge lot with plenty of room to remodel or build your dream home south of Ventura Blvd. in a great neighborhood. This natural light-filled home with wood floors throughout offers a wonderful living room with large picture windows and a fireplace. here’s a beautiful backyard with multiple sitting areas, a large pool, and a grassy area. The garage has been converted into a recording studio but can be a possible adu or pool house.

12651 Kling St.– SC- $3,999,999 5Br+6.5Ba in 5,369 SqFt on a 13,234 SqFt Lot – Stunning modern farmhouse in Studio City. This home features 5 bedrooms and 6.5 bathrooms, a chef’s kitchen, two fireplaces, a huge master suite, pool house, pool, outdoor patio, and much more.

1317 N. Benton Way.– SL - $1,740,000- 3Br+2Ba in 1,640 SqFt on a 5,724 SqFt Lot- Enjoy the ultimate California lifestyle home in this beautiful home in Silverlake. It features a beautiful living room that opens up to a very large deck that overlooks the expansive grassy backyard. It features a modern kitchen, a separate dining area that opens up to an outdoor patio, and much more.

SO LD

Jane Kaplan Epstein Dre#01922991

11756 Moorpark St. #H- SC- $985,000 3Br+2.5 Ba in 1,506 SqFt- Beautiful townhome in one of the most coveted Studio Village Complex in Studio City. This unit is updated and situated close to HOA amenities and offers direct access to your 2-car garage. It features a spacious living room with a fireplace, dining room, updated kitchen, breakfast area, and much more.

Call for your FREE market analysis! © 2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.

FOR SALE $3,850,000

FOR SALE $2,350,000

FOR SALE $1,750,000

2790 Ellison Drive, Beverly Hills

3531 Coldwater Canyon, Studio City

3381 Berry Drive, Studio City

FOR SALE $1,925,000

FOR SALE $1,549,000

JUST SOLD $2,596,000

3600 Scadlock Lane, Sherman Oaks

2707 N. Parish Place, Burbank

3676 Meadville Drive, Sherman Oaks

JUST SOLD $2,430,000

JUST SOLD $3,200,000

JUST SOLD $1,850,000

3711 Cody Road, Sherman Oaks

3777 Deervale Drive, Sherman Oaks

13470 Contour Drive, Sherman Oaks

818.426.8677 barrydantagnan@gmail.com

COLDWELL BANKER REALTY

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. Affiliated real estate agents are independent contractor sales associates, not employees. ©2021 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker ® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. CalRe#00616212 and CalRe#01020477

GEORGE OUZOUNIAN & GINA MICHELLE

#48

#29

INDIVIDUAL BROKERS IN LOS ANGELES

SMALL TEAM IN CALIFORNIA

TOP 1% IN THE NATION IN 2019, 2020, 2021 IT’S ALL IN THE NUMBERS. WHO YOU WORK WITH MATTERS. GINA MICHELLE

GEORGE OUZOUNIAN Estates Director

Estates Director

George.Oz@TheAgencyRE.com 818.900.4259 | DRE 01948763

Gina.Michelle@TheAgencyRE.com 818.850.1458 | DRE 01503003

23622 Calabasas Road, Suite 148, Calabasas 12080 Ventura Place #D, Studio City THEAGENCYRE.COM | DRE #01503003, #01948763

MICHAEL BERGIN |

LUXURY ESTATES DIRECTOR

THE AMERICAN DREAM HAVE YOUR HOME FEATURED

AS SEEN ON

ON CBS, THE CW, FOX, CNBC, ABC, LIVESTREAM, AMAZON, APPLE TV, ROKU, & THE AD APP! Collectively reaching more than 8 million viewers nationwide every week!*

FOR SALE

4707 Cedros Ave, Sherman Oaks 5 Beds 5 Baths Pool & Spa $2,995,000

JUST SOLD

3324 Bennett Dr, Los Angeles 4 Beds 4 Baths 1930s Spanish $3,349,000

FOR SALE

1943 S Spaudling Ave, Los Angeles Plans for two 2,700± Sqft Homes $1,299,000

22588 Pacific Lane, Diamond Bar 5 Beds 8 Baths Guest House $8,450,000

JUST SOLD

IN ESCROW

4380 Camellia Ave, Studio City 3 Beds 3 Baths Colfax Meadows $2,121,700

Michael Bergin Luxury Estates Director

FOR SALE

4324 Troost Ave #105, Studio City 2-3 Beds 2 Baths Colfax Meadows $849,000

4365 Kraft Ave, Studio City 5 Beds 5.5 Baths Colfax Meadows $4,750,000

4459 Kraft Ave, Studio City New Construction ADU Pool & Spa $2,750,000

310.600.0715 Michael@MichaelBergin.com DRE 01845572

Your #1 Real Estate Expert

Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdraw without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. Exact dimensions can be obtained by retaining the services of an architect or engineer. This is not intended to solicit property already listed. *Data sourced from americandreamnetwork.tv

TOP 1% OF NETWORK | TOP 100 IN PRODUCTION AND TRANSACTIONS | 10 YEAR LEGEND

RESIDENTIAL ACTIVE

ACTIVE

24171 Sterling Ranch Road, West Hills – $2,300,000

24752 Sea Shell Way, Dana Point – $1,399,000

ACTIVE

SOLD

14521 Benefit Street #101, Sherman Oaks (condo) – $829,000

8300 Sedan Avenue West Hills – $694,179

COMMERCIAL SOLD

SOLD

12430 Ventura Blvd, Studio City – $4,650,000

1213-1215 Santa Fe Ave Vista – $1,420,000

TeamAmalia-k.com Amalia Khachikian | DRE # 00989919 | 818-281-8407 Tina Mansoorian | DRE# 02102141 | 818-378-3844 Serli Tasci | DRE# 02047320 | 818-298-9896 © 2021 Berkshire Hathaway HomeServices California Properties is a member of the franchise system of BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate.

Oren David Mordkowitz ESTATES DIRECTOR | REALTOR ®

818-933-5866 JUST LISTED

CalDRE License #01246402

oren@orenestates.com ACTIVE

IN ESCROW

317Windsor.com

17881PV.com

IN ESCROW

SOLD

SOLD

SOLD

Curious what your home is worth? Contact Oren for a complimentary home analysis!

OrenEstates.com

T H E # 1 S O T H E B Y ’ S I N T E R N AT I O N A L R E A LT Y A G E N T I N T H E VA L L E Y

Just SOLD

(IN ESCROW)

3191 Doña Marta Drive

Just SOLD

3541 Valley Meadow Road

Just SOLD

3142 Brookdale Road

Just SOLD

10840 Wrightwood Lane

4217 Fair Avenue

Just SOLD

(IN ESCROW)

3964 Beverly Glen Blvd.

Find out why we’re the best choice in Real Estate!

81 8 .41 5. 1 819 Michael@theMJOgroup.com theMJOgroup.com BROKER ASSOCIATE

DRE#01430979

Michael J. Okun is the #1 Sotheby’s International Realty agent in the San Fernando Valley based on the total number of sales from January 01, 2021 to December 31, 2021. © 2022 Sotheby’s International Realty. All Rights Reserved. Sotheby’s International Realty® is a registered trademark and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. This material is based upon information which we consider reliable but because it has been supplied by third parties, we cannot represent that it is accurate or complete and it should not be relied upon as such. All offerings are subject to errors, omissions, changes including price or withdrawal without notice. If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. We are happy to work with them and cooperate fully. Equal Housing Opportunity.

Nobody does it better...

Fine Estates®

sold

17201 Weddington Street, Encino $5,300,000 Amestoy Estates

4955 Corbin Avenue, Tarzana $3,466,000 Tarzana So. of Blvd.

17177 Adlon Road, Encino $2,850,000 Encino Hills

4620 Encino Avenue, Encino $2,500,000 Rancho Estates

sold

4903 Woodley Avenue, Encino $2,300,000 Encino – Hesby K-8 School

5212 Lubao Avenue, Woodland Hills $2,300,000 Woodland Hills So. of Blvd.

17200 Luverne Place, Encino $2,299,000 Encino Hills

17140 Rancho Street, Encino $1,967,000 Rancho Estates

sold

4903 Newcastle Avenue, Encino $1,800,000 Encino South with ADU

17130 Clemons Drive, Encino $1,550,000 Encino Hills

5016 Newcastle Avenue, Encino $1,405,000 Encino So. of Blvd.

5240 Zelzah Avenue #101, Encino $650,000 1 Level Condo

818.285.3688 www.CarolWolfe.com DRE #00477745

WALL STREET JOURNAL

4651 Louise.com, Encino 5 BD | 6.5 BA | 6,114 SF | $5,949,000

BY APPOINTMENT

15145DelGado.com, Sherman Oaks 4 BD | 3.5 BA | 3,677 SF | $3,649,000

4509Encino.com, Encino 4 BD | 3.5 BA | 4,648 SF | $3,299,000

Spitz | Chavez Group Knows The Valley

WOODL AND HILLS

BY APPOINTMENT

4107Stansbury.com, Sherman Oaks 5 BD | 5.5 BA | 4,731 SF | $5,495,000

SOLD | OFF-MARKET MAGIC

3627Cody.com, Sherman Oaks~ 5 BD | 5.5 BA | 3,739 SF | $4,760,000

SOLD | OFF-MARKET MAGIC FIXER WITH VIEWS

JUST SOLD

3820Cody.com, Sherman Oaks 4 BD | 3.5 BA | 3,661 SF | $3,705,000

Andrew Spitz & Fran Chavez Executive Directors of Luxury Estates Top 1% Nationwide • Top 100 in So. Cal. 818.453.9119 | Andrew@AndrewSpitz.com 818.517.1411 | FranChavezRE@gmail.com DRE 00924610 | 01013357 SpitzChavezGroup.com

13921 Otsego St, Sherman Oaks 3 BD | 2.5 BA | 2,400 SF | $2,500,000

3743 Cody Rd, Sherman Oaks 4 BD | 2 BA | 2,243 SF | $2,000,000

We’ve Moved! — New SCG Office 15760 Ventura Blvd, Encino CA 91436

ENCINO

$1,273.06 RECORD SALE PRICE/SQ. FT.*

S H E R M A N OA KS

IN ESCROW

STUDIO CIT Y

W E ’ V E M OV E D ! — N E W S C G O F F I C E I N E N C I N O

TO L U C A L A K E

5 0 + C LO S E D T R A N S AC T I O N S Y E A R LY

TA R Z A N A

$ 2 + B S A L ES VO LU M E

Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. DRE 01991628. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. *Source: MLS data as of 03/25/22.

Unlock special Citi mortgage discounts When you bank at Citi, enjoy: $500 off closing costs* or

1/8% — 5/8% FOR THE LOVE OF

off interest rate

Growing together. for the love of progressSM

Ask how you can take advantage of Mortgage Relationship Pricing John Musso Home Lending Officer 818-518-1008 john.musso@citi.com citi.com/johnmusso NMLS# 448606 * 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. 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

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. 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. This offer contains information about U.S. domestic financial services provided by Citibank, N.A. and is intended for use domestically in the U.S. Investment products are offered through Citigroup Global Markets Inc. (“CGMI”), Member SIPC (http://sipc.org). Citibank and CGMI are affiliated companies under the common control of Citigroup Inc. © 2022 Citibank, N.A. NMLS# 412915. Member FDIC and Equal Housing Lender. Citi, Citi and Arc Design and other marks used herein are service marks of Citigroup Inc. or its affiliates, used and registered throughout the world.

LAST WORD

Roadside Attraction Photographed by Dima Overtchenko @bluehourvalley

If you’re driving down Vineland Avenue in North Hollywood—a strip dotted with a busy mix of eclectic and rundown commercial buildings—it is easy to miss. But take your foot off the pedal the next time you’re in the area to see a true relic: a gigantic barrel-shaped structure that was designated an LA historic-cultural monument in 2010. The landmark building, which operates as the Idle Hour bar/eatery, is a throwback to the dawning of LA’s car culture. Programmatic architecture bloomed in the 1940s as people began driving down the streets instead of walking, diminishing the value of signage and window displays. Business owners wanted instantly recognizable buildings that would attract the attention of motorists passing by. Idle Hour was built to resemble a whiskey barrel to lure thirsty workers on their “idle hour.” Photographer Dima Overtchenko lives nearby. “It was in March 2020. We were ordered to stay home, which for me meant my ‘blue hour’ (evening) photo walks. I went around the corner and snapped this when the roads were completely empty. You could stand in the middle of a major street like Vineland without worrying about oncoming traffic. The structure is symmetrical, so my instinct was to get it straight-on.” ■

ANNUAL STOREWIDE CLEARANCE

SALE % 75 UP TO

OFF REGULAR PRICE

FRIDAY, JULY 15 - SATURDAY, AUGUST 27 | LOS ANGELES SHOWROOM ONLY

g r ace h o m e F

BRENTWOOD VILLAGE | 11632 BARRINGTON COURT | LOS ANGELES, CA 90049 | WWW.GRACEHOMEFURNISHINGS.COM