Ventura Blvd Magazine - Summer by Moon Tide Media

Summer 2015

Good Grapes: The Accidental Vintners of the Valley

p.54

WHERE WE LIVE

food THE

ISSUE

SPECIAL SECTION:

ALL THINGS FOOD p. 75 OURVE N T U RA B LV D.CO M

Moon Tide Media

SIX DOLLARS

SUMMER 2015

Summertime and the Dining is Easy

like to eat, and I like to explore. And that’s just one reason why life in the Valley is so clearly on the uptick. Sure there’s great food here, but there’s really nothing more fun than the hunt—finding new places, rediscovering an old favorite or simply swapping tips (or an appetizer) with friends. Think of this issue of Ventura Blvd that you’re about to jump into as your roadmap to the people and places and dishes that are making the Valley so darn tasty today. When it comes to rediscovering old places, I’ve got a cool tip for you: the newly relaunched Garland Hotel. Known for years as The Beverly Garland, the new hotel (and, really, it can only be described as new) has been painstakingly renovated by the family of the late Ms. Garland. The result is an exceedingly cool vibe—from the rooms to the lobby to the shady lawns. Oh, yeah, and they really know food. The Front Yard restaurant, both comfortable and delicious, gets it right. Certainly worth the discovery (or rediscovery). Bon appétit!

ISSUE PRESENTED BY:

Charlie Koones, Managing Partner

Moon Tide Media

Summer 2015

Good Grapes: The Accidental Vintners of the Valley

p.54

WHERE WE LIVE

food THE

ISSUE

SPECIAL SECTION:

ALL THINGS FOOD p. 75 OURVE N T U RA B LV D.CO M

Moon Tide Media

SIX DOLLARS

SUMMER 2015

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SUMMER 2015

Where We Live 14 Q & A

25 Tips

Chef and Valley dweller Ludo Lefebvre

Beating the heat 26 Media

16 Style File

Books that cook 28 Friendly Competition

The all-black kitchen 18 Street Smart

Cookie taste test 30 As You Were

Men’s summer do’s & don’ts

Maria’s Kitchen turns 30

21 Wellness Report

31 Datebook

The doctor is in

Fun stuff to do

22 Healthiest Person I Know

Golden “it” girl

32 Seen

Faces spotted on the party circuit

The Sauce 42 What I’m Cooking Now

45 Mix It Up

Chefs on their veggie darlings

Fruity summer cocktails 46 Creative Crudité

43 Hive Mentality

The “how-to” for a crowd-pleasing appetizer

A culinary experence

Features 48 Clockwise from top: A creation by sushi chef Nozawa; an entree from Ludo Lefebvre’s Trois Mec; a Toluca Lake home gets transformed.

Perfect Plates

Five people with curated palates on their favorite dishes. 54 Encino?

Holy Cow

The story of how TV producer Glenn Caron and his wife became award-winning vintners.

Raw Talent

Catching up with the chef who kicked off the Valley’s Sushi Row and the latest on his growing Nozawa food empire. 64

Open Air Affair

Insider secrets on hosting the ultimate outdoor dining party. 68

Rhapsody in Blue

Stepping inside the Toluca Lake home of True Blood actor Chris Bauer and family.

And Then Some... 75 Profiles: Chefs & Restaurateurs

The talent and creative minds behind the Valley’s best dining experiences

Real Estate

Spectacular local listings

Cover by:

Photographer Lu Tapp and food stylist Kara Mickelson

VENTURA BLVD, SUMMER 2015

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EDITOR-IN-CHIEF

ART DIRECTOR

Linda Grasso

Michelle Villas EDITORIAL

WOMEN IN

BUSINESS

CONTRIBUTORS Victoria Clayton-Alexander, Heather David, Allison Rae Marsh, Kara Mickelson, Rachel Heller Zaimont PHOTOGRAPHERS Matthew Cooke, Alan de Herrera, Nicole Leone, Shane O’Donnell, Monica Orozco, Lauren Pressey, Karen Ray, Lu Tapp ADVERTISING

310-502-8262 | jared@moontidemedia.com Erika Carrion | 310-897-2424 | erika@moontidemedia.com Jared Sayers |

MARKETING & OPERATIONS

Director of Marketing | Cherice Tatum Marketing Manager | Savannah Johnson Operations Manager | Allison Jeackjuntra Business & Financial Consultant | Karina Aguiar

MANAGING PARTNERS

Charles C. Koones

Todd Klawin

No part of this periodical may be reproduced in any form or by any means without prior written consent from Moon Tide Media, LLC. Any and all submissions to this or any Moon Tide Media, LLC publication become the property of Moon Tide Media, LLC and may be used in any media. We reserve the right to edit. TO OUR READERS Ventura Blvd magazine welcomes your feedback to our magazine and stories. Please send your letters to: Reader Response Department, Ventura Blvd Magazine, PO Box 3760, Manhattan Beach, CA 90266. Please include your name and address and email address. Letters may be published. We reserve the right to edit. SUBSCRIPTIONS Subscribe by email: info@moontidemedia.com or phone: 310-376-7800. Subscriptions are $29 per year.

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The finest professionals in theValley SUMMER 2015, VENTURA BLVD

EDITOR’S LETTER | LINDA GRASSO

WHEN WE GOOF, WE GOOF BIG

In the July issue’s feature “Valleydictorians,” we misidentified two graduates. Our most sincere apologies to Sara Wilson and Genevieve Waldorf.

Sara Wilson The Buckley School Massachusetts Institute of Technology

“One of the main lessons I learned in high school was to set my goals high even if they seemed ridiculous and impossible to achieve. By setting my goals high, I learned that achieving the goal was nowhere near as valuable as the experiences I gained when I kept trying.” Food stylist Kara Mickelson shows me how to make a dish look as good as it tastes.

Summer Smorgasbord

P.S. Got an interesting story idea? Email me

at linda@moontidemedia.com.

VENTURA BLVD, SUMMER 2015

Genevieve Waldorf El Camino Real Charter High School Harvard University

“In high school we discovered that as we learn and explore new aspects of life, we become more vulnerable to confusion. We have matured over the years and have finally come to the realization that confusion is just the step before mastery. Whether in school or out in the real world, confusion is good because it means you are only one step away from understanding.”

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PHOTOGRAPHED BY LU TAPP

ocals are always asking me where to dine on the Boulevard. Sometimes I answer. Sometimes I ask Diane Haithman, editor of Ventura Blvd’s The Sauce (sign up for the weekly e-newsletter at OurVenturaBlvd.com and never get stuck wondering where to eat out in the Valley again). Point of fact: There are a plethora of interesting choices— from brand spankin' newbies like Formans in Toluca Lake (in the old Lucy’s 51 space) to highly acclaimed old-timers like the Lebanese eatery Mantee Café. Indeed we’ve become a nation of foodies, and people just love eating out. Even chains like Public School have lines during the week. Perhaps that is why doing our annual food issue is so much fun. Our cornerstone feature, “Perfect Plates,” captures that enthusiastic spirit. From the simplicity of a basic burger at Bill’s Hamburgers to the artistry of an intricate sweet potato dish at The Gadarene Swine—we showcase the favorite entrees of five people with experienced palates. The stunning pictorial is as much a feast for the eyes as it is for the imagination. Have your own favorite Valley dish? We’d love to see it. Tag us on Instagram @ourventurablvd.

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WHERE WE LIVE DEP | WHERE WE LIVE

Scene Stealer

Singer-songwriter Aaron Benward shows off a smashing cocktail party look. Discover more men’s summer dressing “do’s” on page 18.

Stretch cotton jacket, $595; linen shirt, $110; cotton paint splatter pants, $345; Swims Petrol sneakers, $155. All items available at Sy Devore in Studio City.

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SUMMER 2015, VENTURA BLVD

WHERE WE LIVE | DEP

French Twist

Chef and restaurateur Ludo Lefebvre dishes on how to get a coveted ticket to hot spot Trois Mec, his favorite Valley hangout and why you can judge a chef by his spoons.

PHOTOGRAPHED BY VENTURA BLVD, SUMMER 2015

LIONEL ourventurablvd.com DELUY

Q&A | WHERE WE LIVE

quickly grew. Sam Sifton’s review of LudoBites 5.0 (New York Times) truly put it on the international map. The subsequent announcement by the Times of LudoBites 6.0, which actually took place right here on Ventura Boulevard in Sherman Oaks, solidified its importance to the dining scene.

When it comes to breaking the rules, no one does it better than Ludo Lefebvre. From the cult dining favorite LudoBites to LudoBird at the Staples Center to the casual/fine dining hybrid Trois Mec, the Sherman Oaks resident has established himself as one of the most exciting, critically acclaimed chefs in the world. Here he ruminates with Ventura Blvd editor-inchief Linda Grasso on how he went from being called the king of pop-ups to what some critics are describing as the “flag carrier for modern fine dining.” To critical acclaim you helmed the kitchens at L’Orangerie and Bastide. Then you basically experienced fame overnight with the pop-up concept LudoBites. What was that like? LudoBites was an accident. I was trying to find a restaurant location, and it was not happening. I borrowed a friend’s bakery to cook so I didn’t go crazy. It

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Here in the Valley, we are used to dining in strip malls. But at Trois Mec (on Highland) you’ve left the former tenant’s big pizza sign displayed out front. My messaging behind LudoBites was always, “You don’t eat the curtains and china.” People came for the food. I also learned from LudoBites that location really doesn’t matter. If you can produce a quality product, people will drive. We did not intend to leave the pizza sign up originally, but it got so much attention from the press that we just did. Now there is no way we can take it down. People look for the sign. Getting your hands on an $80 ticket can be frustrating. Why no regular reservations? Restaurants operate on fairly low profit margins. Unfortunately the restaurant industry averages a 20+% no-show rate. With only 28 seats, the no-show rate alone would put us out of business. Any inside tip? The tables for a party of six don’t go nearly as fast as parties of two, which go pretty much instantaneously. Otherwise, look out for tweets and Facebook posts for last-minute reservations. The other option is through the MasterCard Priceless program. They have three reservations a week available for parties of

two, exclusively for MasterCard holders. I dined at Trois Mec in June. Wow! Smoked eel and white chocolate mashed potatoes? Rice pudding topped with an egg yolk? Both–crazy delicious. Who knew? A restaurant should be an experience. I love to surprise guests but without being obnoxious. It is a fine balance. I work with real foods, real flavors and figure out how to put them together in new and interesting ways. I understand you live in Sherman Oaks with your wife, Krissy, and twins. What attracted you here? Sherman Oaks is a great place to live. We can walk to so many places. Plus we can live in a house that has an actual yard. It is fun when people come over and are shocked by the lot size. My beach friends are jealous. What are some of your favorite local dining spots? We are super regulars at Blue Dog Beer Tavern and Little Izaka-ya. The kids love both restaurants, and they are welcoming to us as a family. Krissy and I like to just walk to Blue Dog and have a beer fresh from the tap on a sunny afternoon. What are your essential tools for cooking at home? Most of my pots and pans are Le Creuset and de Buyer. I can cook anything in a Le Creuset Dutch oven—stews, searing meats or roasting vegetables. My favorite tool is a spoon. I have so many different spoons. I know it does not sound exciting, but it is true. You can judge a chef by his or her spoon collection.

Is there any ingredient you are really crazy about cooking with at this very moment? Harissa. I love the spice. It has a gentle spiciness and a smoky flavor. I can find a way to use it on anything. What is the absolute best dish you have been served anywhere in the world? At my friend Eric Ripert’s restaurant in New York, Le Bernadin: uni, bone marrow, bacon. Amazing flavor between the iodine (sea flavor) from the uni, the fat from the bone marrow and crispy bacon, finished with little-dice marinated shallots. Simple, complex, perfectly balanced and delicious. Of all your awards, accolades and achievements, what is it that makes you most proud in your life thus far? My family. Plain and simple. l

SUMMER 2015, VENTURA BLVD

WHERE WE LIVE | STYLE FILE

7 3

Midnight Snack The all-white, almost antiseptic color scheme that has been in vogue makes way for the resurgence of a kitchen with a smoky look. The all-white kitchen? Been there, done that. Today’s most innovative designers are reimagining kitchens in the darkest of shades. And we’re talking about more than just countertops. These edgy, sophisticated spaces are infused with ebony and grey-hued cabinetry, appliances and accessories. Here are a few innovative ways to create this new, dramatic look. 1. The new GE Artistry™ appliance line geappliances.com

2. KitchenAid’s Limited Edition onyx mixer (out this fall) kitchenaid.com 3. Melamine bowls, $30 for three williams-sonoma.com 4. Great paint choices: Down Pipe farrow-ball.com Classic French Gray and Porpoise sherwin-williams.com 5. La Cornue cast iron stove, $8,600 lacornue.com

6. The stainless steel Jenn-Air Obsidian, with an anthracite interior (released this year), $8,499 snyderdiamond.com 4

7. Kool Glass by Leeza Surfaces comes in both black and gunmetal hues. leezasurfaces.com 8. Caesarstone’s Crocodile pattern makes a statement on kitchen countertops or walls. caesarstoneus.com

PHOTOGRAPHED BY PETER VALI

VENTURA BLVD, SUMMER 2015

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WHERE WE LIVE | STREET SMARTS

Summer Swagger A trio of fashion experts offers tips on how to choose and style the season’s best pieces— whether for a first date or a pool party. WRITTEN BY HEATHER

DAVID |

PHOTOGRAPHED BY KAREN

RAY

Singer-songwriter and Valley dweller Aaron Benward is decked out in a cocktail party ensemble by his stylist Allison Rae Marsh. Canali blue plaid suit , $1,895; Frank & Eileen poplin shirt, $245; Swims Petrol sneaker, $155. All available at Sy Devore in Studio City.

VENTURA BLVD, SUMMER 2015

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STREET SMARTS | WHERE WE LIVE

DATE NIGHT Do: Less is more with designer labels. Dark jeans, a smart blazer with an untucked T-shirt and fresh sneakers look super fashionable. Or a buttondown. My favorite is from Frank & Eileen and has that natural, wrinkled look that’s so “in” now. No need to dryclean or iron. Don’t: Wear sneakers with socks if you’re wearing shorts. Wear peds or “no show” socks underneath.

DAYTIME WEDDING Do: At a daytime summer wedding, wear a suit, a shirt and a tie. Or wear a suit without a tie or even a fabulous T-shirt (James Perse or John Varvatos) with a formal jacket. To add some fun, accessorize with a bold timepiece. Check out the watches by Nixon. They’re great-looking and well-priced. Don’t: Wear jeans. Plain and simple: It looks disrespectable. With weddings, it’s better to be overdressed than underdressed.

HEAD TO TOE Canali wing tip spectator shoes, $795, Sy Devore

COCKTAIL PARTY Do: Think of the classic styles of Cary Grant and Fred Astaire: a beautiful khaki or navy suit with a button-down. Or just go for the suit jacket with an untucked polo shirt or a white, crisp button-down. If you wear denim, choose one that has a natural, vintage wear; I like a dark or black. And no need to spend a fortune. H&M has a really wellpriced, slim-cut, cotton woven navy suit with flat-front slacks (no pleats). Shoe: a classy, white, nubuck suede oxford. Don’t: Wear a black suit. Save it for a black-tie event or funeral. Avoid pleated-front suit pants (not flattering) and hole-filled, overly distressed or acid-washed jeans (too contrived).

OFFICE ATTIRE Do: What’s really appropriate is a casual pair of slacks. In some offices it is okay to wear (dark) denim, but remember you’re not at a Dodger game—so dress accordingly. Have several dark pairs that are only for work. Keep the dark hue intact by not laundering the denim frequently; it’s simply not necessary. Don’t: Wear shorts and a T-shirt (unless you work in the surf industry). Stay away from sloppy, baggy and baseball hats.

Allison Rae Marsh, Fashion/Wardrobe Stylist

COCKTAIL PARTY Do: Choose at least one pop of color like a fun sock (happy socks.com or JCrew). I like a fun T-shirt, a fitted blazer, a nice jean like AG brand and a hip sneaker. For a more formal ensemble, do a fitted button-down or even a skinny tie and a nice trouser. I prefer a tucked-in shirt. No matter what your size, tucking in your shirt makes you look more put together. Do a half-roll on the long sleeve, just below the elbow. Get a hip, vintage belt to add some spunk, or a classic leather one. Footwear: Tom’s slip-on men’s espadrille. Don’t: Over-accessorize. If you go with a tie, don’t do a scarf or wear a hat. Pick one. And don’t wear anything too tight. No matter how in shape you are, it just looks bad. Ditto for big labels (cheesy).

FIRST BLUSH Frank & Eileen linen shirt, 245$, Sy Devore

SOCK IT TO ME An array of fun socks; from $20, Sy Devore

Sheryl Marcus, Wardrobe Consultant

POOL PARTY Do: Think awesome and bold for your swim trunk. Check out the higher-end brands like Vilebrequin and Vineyard Vines. Go with a white linen shirt or fun T-shirt. Accessorize with a straw fedora from Rag & Bone, H&M or Zara. Footwear: a boat shoe (Sperry and John Varvatos have great ones), a clean flip-flop or sneaker without socks. Don’t: Teeny-weeny bikini bottoms are never OK. I’m also not a fan of tight, white undershirt tank tops, too many jewels and necklaces or socks with flip-flops. l Heidi Z. Lieberman, Stylist/Costumer

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SUMMER 2015, VENTURA BLVD

WELLNESS REPORT | WHERE WE LIVE

What’s Up Doc?

From post-40 workouts to exercising in high temperatures, we press a few local doctors for answers on some common ailments. WRITTEN BY VICTORIA

CLAYTON-ALEXANDER |

ILLUSTRATED BY CHRISTINE

GEORGIADES

I just turned 40 and I’ve been into exercise my whole life. Recently, I’m noticing more aches and pains after every workout. Do I need to dial it back a bit? In general, I firmly believe it’s a great idea to listen to wives. And while your wife’s advice isn’t completely off base, it does need clarification. There are normal aches and pains. For example, if you do a different exercise program than your usual, you may experience minor aches because you’ve used muscles you don’t often use. It’s also somewhat normal to feel more aches and pains as we age because (no surprise!) our bodies change. Foot arches become less pronounced, joint fluid decreases, minerals deposit around joints such as the shoulder, ligaments lose collagen and elasticity. There’s more, but I think you get it: All of this adds up to a stiffer body, which generally means more aches. But the aging process happens over the long haul, not right after we blow out 40 candles. First see your doctor and rule out any medical condition that could account for pain, recommends Jeffrey B. Glaser, MD, of the Glaser Pain Institute in Encino. In all likelihood you’ll be told you’re experiencing normal overuse symptoms and that you should adjust your routine. You should not reduce or stop exercise as you get older though. The opposite is actually true. “Exercise is almost always the best thing you can do to stave off aches and pains,” says Dr. Glaser. The key word is adjust. For example, you might decrease your running mileage but add a yoga class or swimming once or twice a week. These exercises preserve strength and flexibility but are friendlier to joints. Whatever you do, though, don’t mask pain by popping Advil or other pain relievers regularly without talking to your doctor, warns Dr. Glaser. Taking too many of these over-the-counter medications can be hard on your kidneys—something you truly don’t want to mess with.

My 9-year-old son has eczema. Our doctor prescribed a steroid cream, but a nutritionist friend suggests trying a gluten- and dairy-free diet. Thoughts? A 2007 study found that 31.6 million Americans suffer from eczema, which can be insanely painful and frustrating and essentially amounts to genetically dry skin. “People who have eczema lack a peptide in their skin that’s responsible for moisturizing,” says Peyman Ghasri, MD, a Tarzana dermatologist. Scratching results in inflamed, broken skin susceptible to infections. A mild prescription steroid or nonsteriodial cream brings down inflammation, which is important for controlling an outbreak. Dr. Ghasri says these creams are safe when used occasionally. After the inflammation is reduced, treat eczema with over-thecounter moisturizers. I know, it’s a little underwhelming to hear your ticket is Cetaphil or Aveeno. Diet has been linked to eczema in infants, but Dr. Ghasri says eggs and cow’s milk tend to be triggers and there’s not evidence of a link for older kids or adults. “It’s pretty common to hear a patient claim that eliminating a certain food improved his skin, but so far we don’t have the science to indicate a particular diet truly works.” Still, no harm in changing up the diet to see if it makes a difference; some people swear by it.

When valley temps heat up to the high 90’s or +100, what kind of precautions do I need to take when working out? There are fancy formulas that exercise physiologists use to determine how much hydration an athlete needs, but here’s a good rule of thumb: drink 17 to 20 ounces of water two to three hours before exercise, 7 to 10 ounces every 10 to 20 minutes during exercise and 16 to 24 ounces following exercise. There are times when it’s simply not a great idea to exercise outdoors, says Jessica Matthews, senior advisor for health and fitness education for the American Council on Exercise (ACE). “No matter how fit you are, you should pay attention to the heat index and avoid exercising outdoors when it’s in the danger or extreme danger zone.” The heat index is a measurement of the temperature and the relative humidity (check out on weather.gov). On hot days, It tends to get in the danger or extreme danger zone from 10 a.m. to 4 p.m. Plan to exercise indoors. But take caution if you’re thinking about hot yoga. ACE recently sponsored a study that found temperatures could reach the danger zone in Bikram yoga classes. That means you have to adjust to the program very slowly and keep ultra-hydrated before, during and after—even though it’s indoors. l

Welcome to Ventura Blvd’s inaugural health column, where we ask doctors and health pros your questions. If you have a pressing—or aching, itching, burning—question, please drop us a line at whatsupdoc@venturablvd.com.

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SUMMER 2015, VENTURA BLVD

WHERE WE LIVE | HEALTHIEST PERSON I KNOW

Golden Girl

Fountain of youth? For Beverly Gaard, it’s a little simpler than that. From veggies and fruit to a life-long focus on her spiritual side, this 91 year old local has learned the secrets to a long, healthy life. PIVOTAL MOMENT When I decided to start growing spiritually. People who seek to grow spiritually will see their life, desire, love, friends and future change. Once I did, acting, modeling and the world of entertainment had no meaning. Things without a positive place dropped away from my life. DIET My diet is mostly vegetables and fruits. I have never smoked or drank [alcohol] and have no desire to do so. I try to avoid sugar. I do enjoy a good hamburger once in a while.

S PHOTOGRAPHED BY

MONICA OROZCO

he started her career as an actress some 70 years ago with roles in movies including one with The Three Stooges. But Dr. Beverly Gaard has had many lives. She went on to get advanced degrees in religion, philosophy and counseling and founded A Way of Life chapel. She still runs it, counseling and teaching students “the laws of the

VENTURA BLVD, SUMMER 2015

universe,” as she explains it. Here she ruminates on what keeps her vibrant in her 90s, able to keep up with a much younger man and, this past year, pen her biography, I Was There. GOOD GENES I’ve always been healthy. I was raised on all-natural food from farms around Omaha. My mother lived to be 95, my father, 74, but he smoked.

HER SECRET Genes aside, I attribute my continued health to finding my master teacher at the age of 27 [the late Dr. DJ Bussell] and learning how to meditate, which I’ve practiced for 60 years. I have a healthy life, mind, relationships and marriage for over 26 years to Charles Gherardi. That is the answer. It must be; I’m 91, and he’s 76.

FITNESS I was in a regular exercise class for about 20 years, until the teacher couldn’t do it anymore. Now I exercise once a week. MEDITATION I am in a constant state of meditation. If something shocks me, I might react for a few minutes, then I revert to the positive mind and outcome. THOUGHTS ON AGING I’m happy with my husband, my daughter and granddaughter, whom I see a couple times a year. Sure, everyone wants to look young and vibrant. But I say meditate and change your thinking.

•

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TIPS | WHERE WE LIVE

Bask in Block

Boost Your Blooms

Tired of having that pasty white sheen from a good sunscreen? Jane Iredale has come up with a dry sunscreen that can be used on the body, face and scalp with a UVB/ UVA SPF 30 protection. Dust face lightly, and you’ll get flattering coverage that is akin to using one of those pricey tinted moisturizers. The product contains titanium dioxide and a natural clay aimed at soothing inflammation. Comes in three shades. $45.50, janeiredale.com

Even for green thumbs, getting blossoms in the dog days of summer can be a challenge. Landscape designer Sarina Klemes (danisondesigns.com) says the best remedy is food. “Roses love to be fed throughout their growing season. I use bone meal (any brand), plus fertilizers Osmocote and Gro-Power Plus.” Another tip: Do a moderate summer pruning “preferably right after your roses have had a big bloom. Also, deadhead the roses and cut away dead wood, which stimulates growth and increases blooms.” Sarina with her Pink Eden climbers

Twinkle Your Terrace Add some ambience to your patio with a solar-powered string of lights. Available in round, flower-shaped and various colors. Can be set to turn on automatically. innootech.com

Melting Points

Cover-up Chic Available in numerous patterns, these colorful sunsuits protect children’s skin while they play on land and by the sea … eliciting compliments along the way. $42, snapperrock.com l

From pool to patio: 5 tips for embracing the season

Bring Out the Bocce When the sun goes down, grab a cool drink and break out this artful bocce set. With eight handpainted balls, this colorful game will entertain friends and family through Labor Day and beyond. $320, fredericksandmae.com

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SUMMER 2015, VENTURA BLVD

WHERE WE LIVE | MEDIA

BOOKS THAT

COOK

THE SLANTED DOOR: MODERN VIETNAMESE FOOD For the past 20 years The Slanted Door has been one of California’s top-grossing independently owned restaurants. Here Charles Phan shares some of the reasons why. With stunning images, the Vietnamese cookbook is packed with recipes for such famed Slanted Door dishes as chive cakes, vegetarian imperial rolls and spicy squid salad. A KITCHEN IN FRANCE: A YEAR OF COOKING IN MY FARMHOUSE When Mimi Thorisson moved to the tiny French village Médoc, she discovered wonderful, farmfresh ingredients and, most importantly, the art of cooking. Her delightful cookbook chronicles her family’s seasonal meals and life in an old farmhouse. Recipes include Roast Chicken

VENTURA BLVD, SUMMER 2015

From pocket-size guides to fullblown tutorials, inspiring books to up your culinary game

with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets and Winter Vegetable Cocotte. THE SPROUTED KITCHEN BOWL + SPOON: SIMPLE AND INSPIRED WHOLE FOODS RECIPES TO SAVOR AND SHARE In her second visually stunning book, blogger and author Sara Forte focuses on bowl food, which combines vegetables, whole grains and lean proteins in one vessel. Learn how to make simple, complete and nutritious meals from breakfast (Golden Quinoa and Butternut Breakfast Bowl) to dinner (Spring Noodles with Artichokes, Pecorino and Charred Lemons). MEAT: EVERYTHING YOU NEED TO KNOW A comprehensive guide to all things meat. Learn the pros and cons of each cut; get step-by-step

instructions on techniques like tying a crown roast and making the perfect burger. Beautiful photographs accompany the recipes and fully entertaining stories author Pat LaFrieda shares about the meat empire his family has been running for nearly a century. FOOD52 GENIUS RECIPES: 100 RECIPES THAT WILL CHANGE THE WAY YOU COOK A collection of 100 recipes aimed to enlighten, whether involving an unexpectedly simple technique, debunking a kitchen myth or applying a familiar ingredient in a new way. Passed down from the cookbook authors and chefs who made them legendary, the recipes rethink cooking tropes, solve problems and offer secrets. (Who knew ginger juice could be so handy?)

DRINK: LOS ANGELES Curated by a team of some of the most knowledgeable drink and food writers in town, this pocketsize guide covers hundreds of the city’s bars, wine shops and brewpubs. It also offers information of where to get a great cuppa Joe and, for those who like to drink their veggies, a bottle of hard-pressed juice. l

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WHERE WE LIVE | FRIENDLY COMPETITION

Best Baked A competition for the Valley’s tastiest cookie WRITTEN BY HEATHER

DAVID

We asked four local bakeries to pony up their top cookie for a good old-fashioned taste test. By day our judges are all busy production executives, but at night they are all self-confessed cookie monsters. Suffice to say there wasn’t a crumb left behind after they rated four cookies on a scale of 1 to 10.

SUSIECAKES, CHOCOLATE CHIP COOKIE WINN SusieCakes prides itself on using old family recipes ER! and baking in small batches. It apparently pays off; our judges couldn’t get enough of their traditional take on chocolate chip. BP: This hits the basic, delicious, chocolate chip cookie taste I crave. Great consistency, rich flavor with pops of sweetness and a slight saltiness that I love. AN: The perfect cookie—the right amount of chocolate chips, a hint of brown sugar and the best part: It tastes freshly baked. RP: Amazing chocolaty flavor in every bite, super-soft and not too sweet. It’s a giant cookie, but I want to have another, which might not be a good thing! 13029 Ventura Boulevard, Studio City, 818-659-2253, susiecakes.com Score: 9.2

2 BUTTERCELLI BAKESHOP, SUGAR COOKIE

Organic ingredients and options for those with dietary restrictions is the twist at Buttercelli. BP: I don’t dig hard cookies, so I was happy it was pretty moist. You can definitely taste the butter. Just the right amount of richness. AN: Decorated with a lot of colorful sugar crystals, and I thought that would be too overpowering. But really liked the taste. RP: I’m not a sugar cookie fan, but this is one of the best I’ve ever had. Not too sweet, and the texture is light and crunchy. 13722 Ventura Boulevard, Sherman Oaks, 818-387-8538, buttercelli.com Score: 8.2

3 SWEET LADY JANE, CHERRY CHOCOLATE CHIP COOKIE

This oversized chocolate cherry cookie was touted as one of the pastry shop’s standouts. BP: Great flavor overall but not as sour as I’d hoped it would be to help balance the chocolate. Love the huge chunks of fresh cherries. AN: A good cookie, but I would have liked more cherry flavor. Enjoyed the overall moistness with just a hint of crunch. RP: The cherry flavor isn’t overwhelming (a plus). Soft and definitely not too sweet, which I like. 16403C Ventura Boulevard, Encino, 818-783-8188, sweetladyjane.com Score: 7.3

4 BIG SUGAR BAKESHOP, REVERSE CHOCOLATE CHIP COOKIE

BRITTANEY PARBS ROMAN PEREZ

ALEXIA NECOECHEA

Post Production Supervisor

Producer

Editor

With this Studio City mainstay, we gave their popular reverse chocolate chip cookie a try. BP: A little overly sugary. The consistency was a little too hard for my taste too. AN: Too crumbly. I would rather it be softer so maybe it would hold together better. Looks super-rich, but it’s actually pretty mild. RP: I actually like the texture. The white chocolate chips add another level of indulgent goodness. Big Sugar Bakeshop, 12182 Ventura Boulevard, Studio City, 818-508-5855, bigsugarbakeshop.com Score: 7.3

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WHERE WE LIVE | AS YOU WERE

Pasta Prima Venue Amidst a sea of newcomers, the owner of Maria’s Italian Kitchen celebrates 30 years on the Boulevard and divulges the family recipe behind its success. WRITTEN BY DIANE

adelyn Alfano had four strikes against her when she decided to open an Italian restaurant in the Valley 30 years ago. “I was 28, I was a woman going into the restaurant business, and I’m blond,” Madelyn says during our conversation at Maria’s Italian Kitchen in Sherman Oaks. Despite the four strikes, the budding entrepreneur knew she could do it. After all, her mother had done it too. Madelyn went into the family business, and as she would soon discover, blood—and marinara sauce—are both thicker than water. Madelyn’s mom is restaurant namesake, Maria Alfano, who is now 83. Maria brought the old family recipes with her when she was called west from Hoboken, New Jersey, to help her brothers Matty and Mikey establish Matteo’s Restaurant in Westwood in the early ‘60s. She fell in love with California, and in 1986 she and husband Donald brought their five young children to LA. The Alfanos settled in Brentwood, and in 1975 the matriarch opened the first Maria’s Italian Kitchen, selling her traditional dishes out of the family’s one-car garage. Madelyn headed off to UCLA to major in psychology but returned to her red-sauce roots to open her own international deli in Brentwood. In 1984 her parents sold Brentwood’s Maria’s Kitchen, and the next year Madelyn opened the first full-service Maria’s Kitchen on Ventura Boulevard. With her parents’ coaching, Madelyn brought a little bit of Hoboken to Sherman Oaks. Lower real estate prices coaxed her over the hill at a time when “you needed a passport to cross Mulholland.” Since then Maria’s Italian Kitchen has become a chain of 10 restau-

VENTURA BLVD, SUMMER 2015

HAITHMAN

rants throughout the Valley, the Westside, Pasadena, Agoura Hills and most recently in Oxnard. Is Maria proud? You bet. “People said when I opened Brentwood: ‘Are you crazy?’” she says. “I wasn’t worried when people were telling us we couldn’t do it when Madelyn opened in the Valley. I had already done it once, so I knew she could.” One famous Maria’s recipe didn’t come from Hoboken: the rosemary bread. In the early days when the restaurant was mainly a takeout/delivery establishment, Madelyn was surprised when two customers came in, sat down and asked for some pre-dinner bread and butter. “I had a dozen sandwich rolls, but I couldn’t give them up for bread and butter,” Madelyn recalls. “So I grabbed some pizza dough, stretched it out, got some fresh garlic, olive oil, rosemary, a little bit of red chili pepper flakes and pepper and popped it in the oven with a little kosher salt.” The patrons loved it. As mother and daughter celebrate the 40-year anniversary of the original Maria’s Kitchen and 30 years in Sherman Oaks, Madelyn Alfano, now 57, says she’s still proud to be cooking old-school meals and believes the test of a good traditional Italian restaurant is the chicken Parmesan. She loves to meet adult customers who tell her, “I used to deliver pizza for you.” Looking out the window, Madelyn says she hopes Ventura Boulevard’s older restaurants don’t disappear in favor of craft-cocktail taverns. “I just don’t want Ventura to become one long string of bars,” she says before jumping up to offer yet another a patron a warm, personal hello. “I think family restaurants are important as well.” l

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DATEBOOK | WHERE WE LIVE

GOOD VIBRATIONS

EYE-CATCHING Clockwise from top: Brew at the Zoo; Animal Grossology; enjoying a picnic at Coldwater Canyon Park.

5th Annual Brew at the Zoo LA Zoo

Taste test from local craft and microbreweries while enjoying live music, zookeeper talks and upclose encounters with some smaller residents. August 7. lazoo.org

Once Upon A Canyon Night

S. Mark Taper FoundationAmphitheatre Pack a picnic and enjoy an evening production from this summer series at TreePeople’s Coldwater Canyon Park. Performances including concerts, comedies and staged readings will take place through September 19. treepeople.org

Animal Grossology

Discovery Cube Get up close and personal with some of the slimiest, stinkiest, yuckiest creatures on Earth through hands-on, interactive displays. Exhibit runs through September 7. discoverycube.org

Going on Now

August

The Nature of Sculpture Art in the Garden Stroll through an outdoor gallery displaying the work of more than 80 artists, before it closes August 1. arboretum.org

7&8 Sheryl Crow Nine-time Grammy-winning singer/songwriter Sheryl Crow performs with the Hollywood Bowl Orchestra. hollywoodbowl.com

19 Sondheim Unscripted The critically acclaimed Impro Theatre stages an improvised musical in the style of Stephen Sondheim. Through September 27. falcontheatre.com

Stage 48: Script to Screen Warner Brothers new tour offers interactive experiences including re-enacting a scene from Friends on the set and designing movie costumes. Plus a look inside the famed fourstory Prop Department. wbstudiotour.com

8 New Acquisitions Featuring the Kaufman Collection Enjoy the gift of 49 paintings and sculptures from Loretta and Victor Kaufman including bronzes by Frederic Remington. theautry.org

27 Novalima This Peruvian group showcases their unique sound—a fusion of folkloric rhythms with reggae, salsa and hip-hop. skirball.org.

PHOTOGRAPHED BY JAMIE PHAM

Picnic The 1953 Pulitzer Prize-winning play by William Inge, presented by the Antaeus Theatre Company. Through August 16. antaeus.org

ourventurablvd.com

1 Family Day Participate in fun art projects for the whole family based on current exhibitions. All ages. pmcaonline.org

13 Alabama Shakes On the heels of their new album, Sound & Color, Alabama Shakes makes their Greek debut. greektheatrela.com

SUMMER 2015, VENTURA BLVD

WHERE WE LIVE | SEEN

Jason Kidd, his wife, Allison, and son, Carson, with a snake.

Beastly Ball

The Greater Los Angeles Zoo Association’s 45th annual Beastly Ball fundraiser was held under the stars in Griffith Park. The event raised more than $1 million.

Nick Oreskovich, Cheryl Oreskovich, Linda Duttenhaver, Brian Kinler

Melanie Cotton and Richard Lichtenstein

VENTURA BLVD, SUMMER 2015

Beastly Ball honoree Tom LaBonge with GLAZA co-chair Betty White

Actresses Sarah Michelle Gellar, Pauley Perrette and Carolyn Hennesy with zookeeper Jennifer Kuypers.

ourventurablvd.com

PHOTOGRAPHED BY JAMIE PHAM

LA Zoo director John Lewis, Lance Bass, Connie Morgan

Peter Spirer and Kelly Spirer with a condor

CELEBRATING 40 YEARS & 30 YEARS IN THE VALLEY www. MariasItalianKitchen.com

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SUMMER 2015, VENTURA BLVD

WHERE WE LIVE | SEEN

Lucky Strike

The Bowl for Ronnie fundraiser was held at Pinz in Studio City. Proceeds go to the Ronnie James Dio Stand Up and Shout Cancer Fund, which was formed in honor of the late singer Ronnie James Dio (Black Sabbath).

PHOTOGRAPHED BY ALEX KLUFT PHOTOGRAPHY

Steven Adler, Eddie Trunk, Nuno Bettencourt, Jeff Scott Soto, Chris Broderick, Jack Black, Tom Morello, Josh Todd

Rudy Sarzo

Vocalist Gabbie Rae

Rage Against the Machineâ&#x20AC;&#x2122;s Tom Morello

Christian Martucci and Roy Mayorga of Stone Sour

Bassists Rudy Sarzo and Sean McNabb

Vocalist John Payne

Steven Adler and friends bowling

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Lita Ford

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PHOTOGRAPHED BY RON LYON/RONLYONPHOTO.COM

PHOTOGRAPHED BY KEVIN ESTRADA/KEVINESTRADA.COM

Actor Jack Black and Kyle Gass of Tenacious D

SEEN | WHERE WE LIVE

Discovery by the Lake

The American Cancer Society celebrated the 50th anniversary of its Discovery Shops with a special celebration at the Toluca Lake location. Using resale stores to raise money for cancer research was the brainchild of Encino housewife Denise Noel, who had recently lost her mother to cancer. She opened her first Discovery store in the Valley in 1965.

Amy Widener and Sally Blowitz

Amy Widener, Fritz Coleman, Elizabeth Montgomery

FREE

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For bright, curious, technology-driven high school students with social and learning differences The Help Groupâ&#x20AC;&#x2122;s newest school will ignite passions and create limitless opportunities for hands-on Science, Technology, Engineering, and Math learning and real world experiences as it inspires young people to achieve life-long success.

13646 Ventura Blvd. Sherman Oaks

(at the corner of Woodman & Ventura) Parking In Rear

818.906.2345

Mon-Fri 6am-10pm | Sat 8am-8pm | Sun 9am-5pm | Overnight Service WWW.STEAMERCLEANERS.COM

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Academic year begins aug 24,2015

Community innovation fair Sept 26, 2015

For more information please contact

An interactive and hands-on experience for the whole family

Dr. Ellis Crasnow ecrasnow@thehelpgroup.org 818-779-5142 http://stem.thehelpgroup.org

Come and discover new technologies and engineering challenges Tour our new STEM3 Academy

SUMMER 2015, VENTURA BLVD

THIRD STREET 8350 WEST THIRD STREET LOS ANGELES, CA 90048 323.655.2285

STUDIO CITY 12059 VENTURA PLACE STUDIO CITY, CA 91604 818.201.3900

SPECIAL EVENTS & CATERING GIFTS MARKETPLACE & CAFE DELIVERY WWW.JOANSONTHIRD.COM

SEEN | WHERE WE LIVE

Blue Dog’s Paul Scrivano (middle) with firefighters from Station 88.

LAFD Station 88 firefighters were the guests of honor.

Red Hot

Blue Dog Beer Tavern in Sherman Oaks hosted its second annual Memorial Day BBQ. The proceeds go to support the LAFD Widows, Orphans & Disabled Firemen’s Fund.

Actor Rex Linn served Blue Dog’s Root Beer Bourbon Ribs and Sicilian Ghetto corn.

For Orders and more information call us at (310) 922-8063

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SUMMER 2015, VENTURA BLVD

WHERE WE LIVE | SEEN

Tee Off

Beauty Bash

“A Day of Beauty” was held in Sherman Oaks. The fundraiser for The Lawrence School provided an afternoon of pampering and refreshments for school moms.

Honoree Sofia Vergara accepts the Inaugural Actors Inspiration Award.

Julie Stillwell and Irene Flores enjoy acupuncture treatments by Sherrie Matthews and facials by Face Haus.

The GlamSquad attends to Jackie Shapiro.

Guests dined on Soupure, cofounded by local Angela Blatteis.

Elycia Rubin with nurse and skincare expert Jamie Sherril

Norma Mitchell tries on earrings by jeweler Meredith Marks.

Scott Wolf, J.R. Lemon, Merle Dandridge, Robert Bailey, Jr., Brendan Fehr

Aimee Garcia

JoBeth Williams and Sofia Vergara

VENTURA BLVD, SUMMER 2015

Chace Crawford

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PHOTOGRAPHED BY MARK DAVIS/GETTY IMAGES FOR THE SCREEN ACTORS GUILD FOUNDATION , PHOTOGRAPHED BY JASON KEMPIN/GETTY IMAGES FOR THE SCREEN ACTORS GUILD FOUNDATION

The Screen Actors Guild Foundation held the Los Angeles Golf Classic at Lakeside Golf Club. The fundraiser, presented by Integrated Wealth Management, benefited the SAG Foundation’s Catastrophic Health Fund and Emergency Assistance programs.

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23663 Calabasas Road Calabasas, CA 91302 818-591-2211

16350 Ventura Blvd Encino, CA 91436 818-995-7179

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SUMMER 2015, VENTURA BLVD

THE SAUCE

Garden Grazing From blistered tomatoes to grilled carrots, a dazzling farm-fresh cruditĂŠ platter is yours for the making. Turn to page 46 for more. ourventurablvd.com

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THE SAUCE

What I’m Cooking Now Come along with four chefs as they journey from farm to table. EDITED BY KAREN

YOUNG

There are so many ways to use summer squash. Stuff the blossom with ricotta and fry it in a light tempura batter. Shave it thin and dress it with a little lemon, olive oil, oregano and whatever other spices you like and eat it raw. Or slice it a bit thicker, marinate in balsamic vinegar and olive oil, and grill it to eat solo. I also like to dice it up and sauté with red onions, fava beans and corn to make a summer succotash. Chef Gavin Humes, Inn of the Seventh Ray, Topanga

I do something really simple but delicious with tomato. First blanch off the skin by putting in boiling water, then dunking in ice water. Cut in half. Season and put slice of garlic and sprig of thyme on each half. Drizzle with olive oil and put in 425º oven for 20 minutes. Turn the oven off but keep the tomatoes in oven overnight. The next day you can eat them plain, on a sandwich or spread on top of a homemade pizza. Keep them in the refrigerator, and you’ll just keep thinking of ways to use them. Chef Erin Ramsey, Robert Sinskey Vineyards, Napa

My favorite way to take the bite out of garlic is by roasting it. Place 10 to 20 cloves in a small cast iron pan, cover with aluminum foil and roast in a 375º oven for about an hour. The roasting alters the garlic’s chemical makeup—turning the biting, acidic raw garlic into caramelized, deliciously spreadable nuggets. Use roasted garlic as its own spread or to accompany another dish. Fry the cloves (think garlic chips) or press them raw into ramen noodles. Chef Jerry Yu, Vegetable, Studio City

The mild poblano chili pepper can be used raw or roasted. Make a salad of roasted poblano (use an open flame). Peel, remove seeds and chop with nopales (cactus leaf paddles), tomato, cilantro, a little onion, lemon juice, salt and pepper. Eat immediately or let it sit in the refrigerator for one day so the flavors mix. Blend a whole, raw, seeded poblano with avocado, garlic, onion, cilantro, lemon juice, salt, pepper and a cup of cold water for a great salad dressing or dip. Chef Nabor Diaz Prado, Hugo’s, Studio City

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THE SAUCE

Hive Mentality

erranea’s Chef Bernard Ibarra takes the farm-to-table experience to the next level this summer, when guests are invited to explore both land and sea with an immersive culinary journey at the resort. A three-day, two-night package includes VIP access to the Chef’s Table Dinner Series, interactive workshops highlighting the Catalina View Garden farm tour, sea salt and honey harvesting and a sommelier-led wine tasting. August 14–16. For more, visit terranea.com.

IT’S SUMMER AT

THE BLUE DOG! “PLACE WHERE EVERYBODY KNOWS YOUR NAME”

4524 Saugus Avenue, Sherman Oaks, CA 91403 818-990-2583 | bluedogbeertavern.com BEST HAPPY HOUR IN THE VALLEY M-F from 3PM - 6PM

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SUMMER 2015, VENTURA BLVD

A GREAT SUMMER “READ” TO BE ENJOYED WITH YOUR ICED TEA, MIMOSAS OR “MAD MEN” MARTINIS

Learn about the novel and author at

www.theholidayparty-ataleofacorporatetakeover.com

FIND US SOCIALLY

The Bistro Garden AT COLDWATER

/OurVenturaBlvd

@OurVenturaBlvd

THE VALLEY’S ICONIC EATERY Sunday Brunch | Lunch | Dinner Happy Hour | Private Fireside Room Live piano 7 nights a week

@OurVenturaBlvd

/OurVenturaBlvd

12950 Ventura Blvd. Studio City | 818.501.0202 | www.bistrogarden.com |

VENTURA BLVD, SUMMER 2015

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THE SAUCE

Mix It Up

COLD ONES Clockwise from top: Fruition; Berries Bliss; Peach-Cucumber Martini

Innovative ways to go fresh and fruity with summer cocktails WRITTEN BY KAREN

YOUNG

he season is ripe with fresh berries and succulent stone fruit. Whether sipping solo or serving BBQ for a group of friends, why not liven up your cocktail repertoire a bit? Here are a few interesting ways to incorporate some of that summer bounty into beverages from a few local mixologists.

BERRIES BLISS This recipe, from The Woodman in Sherman Oaks, combines the sweetness of raspberries with the rich, smoky taste of bourbon. “It’s a wonderfully forgiving and flexible drink, made for hot summer days,” says resident mixologist Angelino Chabriey. It’s perfect paired with with a lighter fish or chicken dish—or The Woodman’s seared scallops and cheese grits. 3 lemon slices 5 fresh raspberries 4 basil leaves .5 ounce agave 1.5 ounce bourbon whiskey .75 ounce Chambord In a shaker, muddle fresh raspberries and lemons. Add remaining ingredients and fill with ice. Shake and strain into a rocks glass. Serve over ice and garnish with two raspberries.

ourventurablvd.com

FRUITION At Pedalers Fork in Calabasas, temperatures can soar. One go-to respite for patrons is their Fruition cocktail, based on the intense flavor of blackberries. “It has a strong berry deliciousness that is like summer in a glass,” shares bartender Jason Harbert. Pair with foods that are salty or a bit sour, such as fresh bruschetta with a good amount of sharp garlic—or Pedalers Fork’s calamari with sea beans.

PEACH-CUCUMBER MARTINI Talk about out-of-the-box thinking: When was the last time you had peaches and cucumbers together? Combined in Bow & Truss’ martini, it’s nothing short of ingenious. “It is not too sweet. The peach and aromatic flavor of the cucumbers are complementary,” says head bartender Sean Hanniford. This martini goes particularly well with grilled seafood, such as shrimp skewers or whole fish—or with Bow & Truss’s scallop tostones.

2 ounces Scotch 1 ounce lemon .37 ounce simple syrup .37 ounce curacao .75 ounce blackberry puree .25 ounce elderflower liqueur 1 or 2 blackberries for garnish

2 ounces Hangar 1 cucumber vodka .75 ounce peach syrup (cook canned organic peaches on low heat with a handful of fresh cilantro for a couple hours and let cool for 24 hours) .75 ounce peach liqueur .50 ounce lime juice

Shake and strain over ice with blackberry garnish.

Shake all together and pour in a martini glass. Garnish with cucumber slice.

SUMMER 2015, VENTURA BLVD

THE SAUCE

Let’s Get This Party Started A farm-fresh summer crudité platter that is as visual as it is delicious. PHOTOGRAPHED BY MATTHEW

COOKE

hether for cocktails or a sit-down dinner, there is nothing like a terrific ensemble of savory nibbles to kick off a get-together. We asked private chef/caterer Amber Wilson (Instagram @mitsymaddox) to create one of her signature crudité trays, which she describes as “a great way to impress guests with healthy plant-based options—but not disappoint ‘foodie’ friends.” Dips include a walnut pesto, curried aioli, creamy bell pepper, olive tapenade and artichoke lemon. “I was looking for salty, savory, herbaceous, sweet, spicy to complement each vegetable. While I might love the roasted potatoes dipped in curry aioli, someone else may prefer them with the red pepper dip. That’s the appeal!” Here is her step-by-step guide for creating one of your own.

Roasted cippolini onion Rub in oil and roast in oven until tender (or buy pickled). Bread Sticks Charred Brussels sprouts Brush with olive oil and grill, almost burning them. That brings out the natural sugars and gives them that smoky but sweet flavor. Grilled bell peppers Rub with olive oil, grilled or roast. Peel off skin but leave on some of the char.

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THE SAUCE Platter Bamboo board, finished with a coffee-based, foodsafe stain. yeticollective.com Marinated red peppers/ olives/mushrooms You can buy all three of these at places like Whole Foods and Gelson’s in their olive/antipasti bar. Blistered cherry tomatoes Toss in olive oil and heat until they break in one spot. Marinate in aged balsamic vinegar. Rosemary roasted potatoes Cut into wedges; toss in coconut oil. Season with sea salt, pepper and rosemary. Pan roast. Heirloom carrots Brush with coconut oil and thyme. Grill over a medium-low heat. Artichoke hearts Canned artichokes cut in half. Marinate in Italian salad dressing. Sprinkle with dry Italian seasoning. Curry roasted cauliflower Use purple or yellow heirloom cauliflower. Toss in olive or coconut oil and yellow curry. Salt and roast in 400º oven for 10 minutes.

Amber’s Homemade Dip Recipes Curry Aioli: Dry yellow curry powder added to vegannaise or mayonnaise with a dash of vinegar and salt. Bean & Bell Pepper: Puree ½ bell pepper, 1 cup cannelli beans, 1 clove raw garlic, dash of lemon juice, and 2-3 tablespoons olive oil in blender.

ourventurablvd.com

SUMMER 2015, VENTURA BLVD

Pie High

Chef: Paul Shoemaker, Firefly Banana cream pie, Republic of Pie

I wouldn’t consider myself a sweets person, per se. However, when I have a craving I like to go all out. This pie has the silky consistency one would hope for in a creambased pie that melts seamlessly into the bananas. The caramel on top adds an unexpected yet simple twist to something that is so classic. I’ll have this dessert on a day when I’m feeling indulgent, so I typically eat the entire piece on my own. No shame.

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Perfect Plates

Five people, with fine food at their fingertips, on their favorite summer dishes PHOTOGRAPHED BY

LU TAPP

| STYLED BY KARA

MICKELSON

| ILLUSTRATED BY ELENA

LACEY

Itâ&#x20AC;&#x2122;s gotten a lot easier in recent years to satisfy your palate on the Boulevard. From farm-fresh to old-school, this group of well-curated palates points us to the dishes that bowl them over.

ourventurablvd.com

SUMMER 2015, VENTURA BLVD

Color My World

Chef: Timothy Hollingsworth, Barrel & Ashes Roasted mushrooms with burnt sweet potato, The Gadarene Swine

Cooking is all about balance. Roasted mushrooms with burnt sweet potato treats each ingredient individually and, with great attention to detail, combines the vegetables into a composed dish that is earthy and hearty while still bright and interesting. It has a depth of flavor that is somewhat unexpected, given you’re eating at a vegan restaurant. The roasted mushrooms and the fresh greens are really complementary, and together they heighten the mellowness of the sweet potatoes. Perfect with a Chablis, or even a Supplication Sour beer aged in pinot barrels from Russian River Brewing Company.

VENTURA BLVD, SUMMER 2015

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Perfect Plates

Mamma Mia

Chef: Antonia Lofaso, Black Market Mom’s eggplant Parmesan

My mom serves this dish as part of a classic Italian dinner. She breads the eggplant—but not just with Progresso breadcrumbs. She adds more parsley, fresh garlic, cheese. She fries the eggplant and then layers it with mozzarella and homemade tomato sauce. It is topped with Locatelli cheese. It is stinker and saltier than Parmesan. The eggplant is already crunchy from being fried. And the baking gives it even more texture. If you don’t get enough cheese from the topping, you get it from the breading on the eggplant. It just keeps on giving.

Afternoon Delight

Chef: Phillip Frankland Lee, The Gadarene Swine Cheeseburger, Bill’s Hamburgers

I grew up in Van Nuys. So I’ve been driving by Bill’s practically my whole life. Bill’s burger reminds me of growing up and having my dad grill burgers in the backyard. However, Bill’s seasons their burgers better than my dad used to. (Sorry, Dad!) Reinvention is relative. Bill’s concept was to serve damn good honest burgers, and that’s exactly what he does. When it comes to things like burgers and hot dogs, I don’t think they need reinvention. They just need to be good. And familiar.

VENTURA BLVD, SUMMER 2015

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Perfect Plates

Surf ’n Safari

Host: Neil Saavedra, “The Fork Report,” KFI AM 640 Crispy octopus with tomato, potato, coriander crust, tarragon and jerez vinegar, Cliff ’s Edge

PHOTOGRAPHED BY ALAN DE HERRERA

I’ve had Chef Vartan’s crispy octopus many times, and each time—regardless of the seasonal preparation—I’m always delighted by the combination of bright, fresh flavors with perfectly cooked octopus. I tell people all the time that I call properly prepared octopus “bacon of the sea,” and Chef Vartan nails that description in spades! It is a wonderfully crispy yet tender eating experience that begins with one of his delicate and artistic platings and ends with an empty plate and a satiated tummy filled with sweet, savory, salty and acidy deliciousness.

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SUMMER 2015, VENTURA BLVD

Encino? Holy Cow! Overlooking the Valley, a Hollywood producer and his wife become accidental, award-winning vintners. WRITTEN BY RACHEL HELLER ZAIMONT | PHOTOGRAPHED BY LU TAPP

VENTURA BLVD, SUMMER 2015

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ina Caron tips her nose into a glass of viognier at her kitchen counter, and her eyes go far away for a moment. “It’s nice and light. There’s something smooth about it. I love that buttery finish,” she says. If the flavor is precisely suited to Tina’s palate, it’s because she and her husband, TV writer and producer Glenn Caron, have spent countless hours fine-tuning the taste. The grapes were grown in the couple’s backyard high in the Encino hills after they planted a vineyard on a whim. As it turns out the locale was fortuitously situated for viticulture. You could call it kismet, as they do—a message in a bottle. Holy Cow wines have become a hobby, side-business and labor of love for the Carons. Now in their fourth year of production, the wines have garnered awards and accolades

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and built a strong statewide following. The couple attributes their success in equal parts to the expert guidance of a local vineyard consultant and the favorable growing conditions of their stunning hillside property. “It’s a very magical spot,” Glenn says, contemplating the rolling greenery of their estate on an overcast Saturday morning. “The view here is unbelievable. It’s good for growing grapes. We get all the benefits of the great climates on both sides of the hill.” A vineyard might be the last thing you’d expect to find just off Mulholland Drive, the winding mountaintop road known as home to countless celebrities and showbiz executives as well as more than a half-dozen of LA’s ritziest private schools. Traveling west along the leafy corridor, dense foliage parts to reveal glimpses of long driveways and the occasional tennis court.

SUMMER 2015, VENTURA BLVD

Encino? Holy Cow!

But tucked out of sight past an unassuming gate, the Carons know.’ Luckily, it turned out wonderfully.” have built an oasis on seven magnificent acres of land. Perched on B. Alan supports the couple’s playful approach. “They’re not in a a downward slope past the backyard, the one-acre vineyard boasts grape-growing region of California—this isn’t Paso Robles, it isn’t rows of healthy vines with striking views of the Valley unfurling the Santa Ynez Valley,” he says. “They’re in Mulholland, and there below. A quiet stillness envelops the property, leaving the grapes to are no other vineyards in that area. So I told them it was a grand do their work. experiment.” If you ask the Carons how they came to winemaking, they both Spurred by the positive reaction to their product, Tina and Glenn laugh. Just three years ago the pair knew very little about creating decided to enter Holy Cow’s 2012 wines into the San Francisco Interwine. “We knew a bit about wine drinking,” Glenn quips. “But we national Wine Competition and the California State Fair Commercial knew nothing about what we were doing other than, ‘Hey, wouldn’t Wine Competition. Expectations were tempered. this be fun?’” Yet the two reds ended up winning silver in San Francisco, and Glenn is a TV veteran who created Moonlighting in the ‘80s, wrote all three won bronze at the state fair. They also picked up silver for and produced Now and Again and Medium, and currently executive Tina’s quirky bovine label design. produces Tyrant on FX. Tina, an actress with a background in children’s clothing, origiThey both agreed the property was beautiful when they first saw it nally designed a traditional label, then switched gears. “I just wanted some four years ago, but the house—built in 1990—needed work. So something more contemporary—something fun, because the vinedid the hillside. Originally the slope was covered with wild rosemary. yard is for fun,” she recalls. Browsing through clip art, she alighted The couple knew it attracted on a comical image of a cow. rodents, so they decided She and Glenn latched to pull it out. onto it immediately. Honestly, kind of as a lark, one of us said, “We started think“We thought, ‘Holy ing, ‘What could we do Cow—that’s it!’ It’s like, with that space?’” Glenn holy cow, we can’t believe recalls. “Honestly, kind of we have this vineyard But we had no concept of what that entailed.” as a lark, one of us said, right here in LA, on our ‘Maybe we should put in property,” she says. a vineyard.’ But we had Winemaking might be no concept of what that entailed.” the Carons’ hobby, but it’s also hard work, marked by seasonal patThey began asking around and eventually got in touch with B. terns. In January the vines are pruned back and then sprayed to keep Alan Geddes, a vineyard manager and consultant who owns a winepests away. Through the rest of the winter and spring, the grapes are making facility in Westlake Village. B. Alan came out and looked at left to grow. the Carons’ property. “He said, ‘I can’t guarantee you anything, but As the grapes ripen, netting is placed over the vines to protect I’m willing to give it a try,’” Glenn recalls. They had their soil tested, them from foragers. Last year raccoons ate about one-quarter of but “it’s still always a bit of a blind date,” he adds. their grapes. The Carons planted three grape varieties: viognier, cabernet The grapes are harvested in late summer, then taken back to B. sauvignon and merlot. B. Alan told them up front that it might take Alan’s winery and stored. Around December he and the Carons do a few years before they could harvest the grapes, until the plants a taste test. They might decide to adjust the flavor—add more oak matured. But to their amazement, the first year yielded an extremely sticks, take some out. Then they bottle the wines. healthy harvest. Altogether, the Carons’ vineyard yields about 140 cases of wine “The vineyard just took off,” recalls B. Alan, who has installed and per year. They are now on their fourth crop and are pleased with the overseen vineyards across Southern California with his company, products’ reception. Grape Expectations. “Most people don’t like to use the first vintage, “These first four years have been about making the wines,” Glenn but I saw no reason not to.” says. “The longer you hold onto a wine, the better it gets. There’s Next the three met to taste the grapes and decide how best to probeen no rush to get it out the door. So we’re only beginning to cess them: how long to age the wines, what type of barrels to store explore our options in terms of getting it out to the public.” them in, whether to enhance the flavor with oak sticks. Gradually, In the meantime, the Carons are still navigating the ups and after researching all of their options, they set goals. downs of owning a vineyard in an unlikely spot. Once, police officers Tina had strong opinions about the white wine. She wanted to showed up at their gate, thinking they were operating a bar because turn their viognier into a lighter version of a chardonnay, with the of their alcohol license. same smooth finish. To do this, she decided to put the wine through Glenn and Tina can hardly believe it themselves. “I keep waiting a secondary malolactic fermentation process, which isn’t often done. for someone to knock on the door and say, ‘Get out of town,’” Glenn “It creates this nice marriage of a really light, French, somewhat jokes. “We would never have imagined this. It truly was a function of fruity wine, with butter,” Glenn says. “When Tina first said, ‘Hey, I’d necessity—what are we going to do with this hill? Had the wine not like to try this with the viognier,’ the initial response was, ‘People worked, who knows what we would have done next?” don’t do that to a viognier.’ And she said, ‘Well, you know what, we’re But the couple feels Holy Cow is a fateful venture, and its surprishere to have fun and figure things out. Worse comes to worst, we’ll ing success is proof they are on the right path. “I think we’ve been try it and if we don’t like it, we’ll throw it away and no one will ever lucky from the beginning,” Tina says. “It was meant to be.” l

‘Maybe we should put in a vineyard.’

VENTURA BLVD, SUMMER 2015

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LAND MINE The grapes are planted on about an acre of the Caron’s hillside—a site that offers spectacular, 180º Valley views.

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SUMMER 2015, VENTURA BLVD

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Raw Talent A revealing profile of stubborn but talented Kazunori Nozawa—the chef who carved the path for the Valley’s renowned Sushi Row WRITTEN BY KAREN ourventurablvd.com

YOUNG |

PHOTOGRAPHED BY RYAN

ORENSTEIN SUMMER 2015, VENTURA BLVD

Raw Talent

Outside of the sushi bar, I am very different—I’m much more relaxed. I spend a lot of time with my dogs. My wife and I cook together often, laugh a lot, and we love to go out to eat at places all over town. When I have the time, I love to golf.”

SHARPENING HIS KNIVES

ard to believe, but nearly three decades ago Ventura Boulevard— around Laurel Canyon, the area currently jam-packed with busy restaurants—was a no-man’s-land. There was a sprinkling of middling eateries and stores mixed with occasional auto shops … until one man made a mark.

An immigrant to the U.S., he possessed invaluable knowledge brought with him from Japan: how to select raw, superior fish and, with very few other ingredients, transform it into mouthwateringly delectable sushi. His name is Kazunori Nozawa. And his story is the American dream. The chef became famous—not just for his sushi, which inspired many of the dishes we now see throughout LA, but for his obstinate, often called “tyrannical,” passionate personality. His restaurant, Sushi Nozawa, was situated in a nondescript strip mall before doing that became chic. Diners at the bar forewent the option of ordering, instead eating whatever he put in front of them. This unusual approach defied the odds, and Sushi Nozawa thrived for 25 years. Frank Leon opened La Loggia in Studio City around a year before Sushi Nozawa. The longtime restaurateur credits the chef as a pioneer who was instrumental in bringing Westside “foodies” to the Valley when the area did not have that much to offer. “At first the biggest attraction was for those in show business, and then the rest followed,” he says. Frank reminisces about the first time he dined at Sushi Nozawa. “I had heard that this guy was really strict, but my friend and I decided to see for ourselves. We asked for a bowl of rice, and he immediately kicked us to a table from the sushi bar … but we still came back.” Now, 2½ years after closing his namesake restaurant, Nozawa is still known as the “sushi Nazi”—a nickname he adamantly rebuffs. “I am not the sushi Nazi. That is a terrible phrase, and I wish it was never used. I worked very hard to give my customers the best that I had. Every day. Sometimes a customer would disrespect other customers … or me … or my wife. When a customer intended to disrupt things, I would let the person know it was time to leave.” Nozawa, now 70, insists that it was all just part of his work persona. “Working to perfect my sushi requires me to be very focused.

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Chef Nozawa first started cutting sushi at the age of 18 after spending three years apprenticing at one of the top restaurants in Tokyo. He followed the strict, mandatory progression before a sushi chef apprentice is allowed to cut his first fish, learning everything from honing knives to preparing rice. He made deliveries, washed dishes and cleaned the kitchen. Most importantly, he learned how to prepare the fish—first making sushi rolls and then nigiri. Nozawa says he went to the fish market with the master chef whenever he could to learn what is considered an art in sushi-making: selecting the best fish. Next he took a journey, traveling around the country for five years. “I spent a few months in each province to learn and master the proper techniques for cutting many different kinds of fish. I wanted to learn everything. My master chef would always say, ‘No stringy, no chewy, no tough,’” he recalls. While owning a sushi restaurant with his mother in an affluent neighborhood in Tokyo, he submitted a request through a professional organization to relocate to America. It was approved, and Nozawa knew it was an opportunity not to pass up. He landed in Los Angeles in June 1978, first working at Asuka in Westwood. “I remember being very impressed by how well the chefs spoke English, but I was surprised by their lack of sushi-making skills, or maybe it was just that the sushi that they served was so far away from my classic training. The fancy rolls and rolls with rice on the outside felt inauthentic, but people still seemed to enjoy the food,” he says. After working in several LA restaurants, Nozawa says he realized he had a calling to “educate Americans about the principles of omakase and traditional sushi.” Bored with California rolls and spicy tuna rolls, which at the time were what most people ordered, the chef set out to fulfill his dream of serving authentic, simple sushi in his own restaurant.

THE DAWN OF SUSHI IN THE VALLEY

In 1987 at the age of 42, he opened Sushi Nozawa on Ventura Boulevard in Studio City. Sushi was gaining popularity in LA, but there were only a handful of sushi restaurants here, including Teru Sushi, Bizen and Iroha (the Michelin-starred Asenabo opened after Sushi Nozawa). “It was an exciting time and one of the proudest and most nervewracking moments of my life. I knew that I wanted to serve traditional sushi, even though most all of my friends told me that no one would be interested. In fact, most of my closest friends tried to dissuade me from opening Sushi Nozawa. I didn’t listen. Sometimes it’s good to be stubborn,” he declares. Nozawa, who describes himself as a purist, has a strict definition of traditional sushi. “I believe in fish, rice and just the right seasoning to bring out the flavors of the fish. When warm, loose rice is combined with the right fish, it just melts in your mouth.” Sushi Nozawa wasn’t an overnight sensation. He says it took “more than six months of standing behind the bar with an empty restaurant to fill the chairs, but once people started coming, they didn’t stop.” From the beginning, the mantra at his 25-seat restaurant was

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I believe in fish, rice and just the right seasoning TO BRING OUT THE FISH’S FLAVORS. When warm, loose rice is combined with the right fish, it just melts in your mouth.”

FAMILY DINNER One of Nozawa’s hand rolls. Top: The chef with his son, Tom.

Raw Talent

“Trust Me” (omakase—chef’s choice), which was made clear by a variety of dedicated signs on the wall. And he had rules. Every person who took a seat had to order food and not bother other guests (there was a “no cell phone” sign in later years). There was no takeout, extra sauces or bowls of rice. “As a chef, I think those are good rules. When I eat at someone else’s place, I follow the rules they set,” he says. “Usually the biggest issue was people sitting at the bar and asking for something other than chef’s choice.” Nozawa states unapologetically, “We had the table seats for that.” Although the restaurant had stellar Zagat ratings, not everyone was a fan. In 2001 Los Angeles Times’ S. Irene Virbila called Sushi Nozawa one of the “most overrated restaurants in Southern California.” Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold, who touted Nozawa’s virtues in 1988 as “a genius of simplicity,” has since written that much of what Nozawa prepared “in the last few years of his run became rote: assembly-line sushi dealt out like blackjack hands.”

VENTURA BLVD, SUMMER 2015

But diners, who ventured to the Valley from all over LA and beyond, continued to frequent the tiny, no-frills eatery in droves. And Nozawa kept working—hard. He arose at 4 a.m. so he could arrive at the downtown fish market before 6 a.m. Typically, he would visit two to four markets every morning, eat breakfast on the run and then head back to the restaurant to begin prepping the fish. If time allowed, he’d take a quick nap before lunch and it was time to prepare for dinner. The restaurant would re-open at 5:30 p.m. and serve until 10 p.m. After cleaning up, he would go out with his wife, Yumiko, for a meal, finally hitting his bed at his home in Sherman Oaks (where he still lives) around 1 a.m.

THE LAST SUPPER

Frenetic schedules are for the young. After 25 years, Nozawa realized it was time for change. He made the difficult decision to close Sushi Nozawa and begin a new chapter. When word of the closure got out, patrons lined up for hours to get one more bite. Sherman Oaks resident and musician Adam Chester was one of

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PHOTO CREDIT: SUSHI NOZAWA LLC

HIS WAY Chef Nozawa at age 37

Raw Talent

NOZAWA NUMBERS A by-the-numbers peek into the life of a sushi restaurateur

The age Kazunori Nozawa first started cutting sushi

them. He took his wife, Maria, there for their first date 17 years ago and went for every anniversary before it closed. “She was surprised that I took her to such a very ‘neon’ sort of place. I assured her that the food was exceptional. Nozawa was very kind … he gave us an extra blue crab roll every time.” The chef, known for his iron exterior, seemed touched at the turnout. “It made me feel very proud of what I’d created,” he recalls.

PHOTO CREDIT: SUSHI NOZAWA LLC

ROLLING WITH IT

Despite his reputation, Nozawa has always seen himself as a family man, saying one of his biggest blessings in running his eatery was being able to share it with his wife. “I was lucky that during my years manning the bar at Sushi Nozawa, my wife was by my side. I believe that I’ve spent many more hours with my wife than most people have, and for me that’s good fortune.” And now he is also spending a great deal of time with his son, Tom. The two, along with several partners, have formed the restaurant group Sushi Nozawa LLC. It includes the growing Sugarfish chain (eight locations in all, including one in Studio City), KazuNori, The Original Hand Roll Bar in Downtown LA and Nozawa Bar in Beverly Hills. Although Nozawa no longer works behind the counter, he still frequents fish markets to select fish and helps train the chefs. The three restaurants offer different dining experiences. Sugarfish doesn’t have a sushi bar. Instead the eatery has a corporate vibe with casual, full-service variations of “Trust Me” meals, as well as a small a la carte menu. Nozawa Bar is a fine-dining, 10-seat, omakase-only sushi bar aimed at the more adventurous eater. KazuNori is a casual sushi bar that specializes in made-to-order hand rolls based on original Sushi Nozawa recipes, including his infamous original blue crab. Nozawa realizes the indelible legacy he has left on the Valley and, ultimately, on the art of sushi-making. “I’ve never wavered from my dedication to serving my style of traditional sushi in hopes of educating the consumers in this country about sushi. All of that dedication has made a difference. I know that when I see people, young and old, eating my style of sushi—and eating things like uni, amaebi, ikura, engawa—things that nobody in this country was eating when I started here.” As for his critics, the feisty chef is surprisingly contemplative. “It seems that they are as passionate about what they do as I am about what I do. I admire that. If I had listened many years ago to the people who disagreed with me, I would never have opened Sushi Nozawa and my life would have taken a very different course. As far as their opinions, all people have their opinions. I cannot concern myself about that. I need to stay true to what I believe, and the rest takes care of itself.” Another revelation: The immigrant chef who stuck to his guns and defied the odds by building a sushi empire actually had another dream. He originally aspired to be a professional baseball player. “I played as a young man, but when I didn’t make the cut for the professional draft, I turned to sushi. I suppose it was meant to be.” l

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1978

The year the chef moved to the U.S.

15–25

The number of fish he cut per day for Sushi Nozawa

4 a.m.

The time the chef began his day

1 a.m.

The time he went to bed

2–4

Fish markets visited each morning

Seats at Sushi Nozawa

Hours Nozawa worked each day

Years married to his wife, Yumiko

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VENTURA BLVD, SUMMER 2015

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open

Affair

Ready to entertain … alfresco? Contributing stylist and Creative Culinary Group owner Kara Mickelson offers suggestions for the perfect outdoor party. PHOTOGRAPHED BY ALAN

DE HERRERA

Prepare the Space

• Mentally walk through the event in your mind as if you were a guest. • Wash outdoor furniture and touch up with paint, polish or wood oil at least a week before the event. Turn off sprinklers the night before and set up guest tables. Wipe down furniture the day of the party. • Create any necessary directional signs pointing out, for example, a backyard entrance or restrooms. • Eliminate tripping hazards such as garden hoses, uneven areas of grass, gopher holes, rocks or planter beds in high-traffic areas. Add lighting where needed. • Use hearty floral arrangements that will hold up under the summer heat. • Ward off pests by covering trash cans, topping drinks with coasters and investing in plate covers or screens. • Place fans and citronella candles around the perimeter of gathering spots and use pest-resistant plants on guest tables. • Check weather reports for wind gusts and sudden temperature changes and prepare accordingly. Provide umbrellas for shade if needed. • Always have an inclement weather backup plan.

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SUMMER 2015, VENTURA BLVD

Open Air Affair

VENTURA BLVD, SUMMER 2015

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Open Air Affair

Set the mood

Plan the Meal

• Provide live entertainment or make and put on your favorite playlist. Keep volume at conversation-friendly levels. • Add decorative and functional lighting for evening events. • Create comfortable seating around the party space. • Set up “help-yourself” stations for selfserve items like beverages, extra utensils,

• Minimize your shopping stress and have farm-fresh groceries delivered. • Par-cook items and finish in the oven or over indirect heat to avoid smoke from the grill and save cooking time during the event. • Keep hot foods hot and cold foods cold and practice basic food safety. Refrigerate perishable food within two hours (one hour when the temperature is above 90°). • Foods that can be served cold, “room

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glassware, napkins, paper towels, etc. Add a basket with items like bug spray, sunscreen, a few first aid items, sunglasses, hats, flipflops, blankets/wraps and towels. • Add candles. Keep in mind that batteryoperated ones are safer and won’t blow out. Also, citronella candles minimize bugs but come with a strong fragrance. • Skip a full-length table linen if your area is

prone to wind and opt for heavy, mat-style runners or placemats. • Put together or purchase a few signature mixed drinks for guests to sample with ease, as it will cut down on the need for a full bar. • Invest in some outdoor games, such as croquet, badminton, cornhole, lawn bowling or pool toys.

temperature” or hot off the grill are best. Use hardy greens for salads, like cabbage and kale, that won’t wilt. Slaws and chilled cooked vegetables are good options. Add delicate garnishes or micro-greens just before serving. • Rent full place settings and glassware or consider elegant disposables for easier cleanup. • For family-style service such as food

platters on the table to pass, make sure ahead of time that everything fits with all the place settings and any centerpieces. Have your serving utensils ready to go with each dish. If needed, add an extra table for larger platters. • Keep items covered and temperature-safe until ready to serve. • Help your guests with a menu card at each place setting. 

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VENTURA BLVD, SUMMER 2015

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Rhapsody IN

BLUE

With the help of two design-minded experts, a showbiz couple integrates their love of the East Coast into a Toluca Lake home. WRITTEN BY

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LINDA GRASSO |

PHOTOGRAPHED BY

LU TAPP

SUMMER 2015, VENTURA BLVD

Rhapsody in Blue

hen Chris and Laura Bauer moved here from the East Coast last summer, they didn’t want to completely abandon that aesthetic. The ties run deep. The East Coast is where they began life as a couple, had two kids and still own a home. For their new digs they settled on a 1930s structure, just a stone’s throw from Lakeside Golf Club, that had been remodeled as a spec home. It was well built but, as Laura puts it, “completely charmless. So we decided to transform it into something with more of a Hamptons feel.” Chris is an actor (True Blood, Survivor’s Remorse) who just completed work on Money Monster with George Clooney and Julia Roberts. Laura is an accomplished costume designer who takes on jobs when they don’t interfere with taking care of the couple’s children, Mercy and Beau. They hired local builder Kirin Stone (KStone Construction and Development) for the transformation. One of the first hurdles: how to handle the pie-shaped design of the home. Kirin, a finish carpenter by trade, tackled the challenge with meticulously crafted and well-designed paneling. “The paneling, although it appears simple, was very difficult to get right. With its pie shape, the home has very narrow hallways. We had

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to really manage the wainscoting build-up and keep it as thin as possible yet make sure the recess and shadows really made the paneling pop, Hamptons-style,” Kirin explains. Paneling also played a role in transforming an ordinary splitlanding staircase, which ends on a second-floor landing with low ceilings. The addition of Shaker paneling gave the space distinction and charm; dual pendant lights provided further enhancement. And custom wood railings with hand-carved spindles completely upped the ante. An unexpected pop of color in the blue-hued home comes from the banquette, adjacent to the kitchen, where the family enjoys most of their meals. The banquette is upholstered in dark blue leather and set off by ikat pillows in a variety of bright colors. In what the couple describes as a stroke of brilliance, designer Mary Luby came up with the idea of constructing a wall behind the banquette. It provides some much-needed space to hang art, as well as offering storage via a hall closet built on the backside. One of the most interesting rooms is the second-floor master suite—an airy, bright space with super-high ceilings and a built-in bookshelf filling an entire wall. “We used to have a Brooklyn loft, and Chris had the idea of basically replicating that vibe,” says Laura. Gazing at the large shelving unit with the Bauers, Mary muses, “I

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Rhapsody in Blue

DARK SHADOWS A powder room invokes a dramatic mood with striped ceiling wallpaper and tiled floors.

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SUMMER 2015, VENTURA BLVD

Rhapsody in Blue

SHELVE IT Interior designer Mary Luby offers some tips for creating artful shelves. Do groups of three or four things instead of rows. Arrange in an asymmetrical way. Mix old and new books but keep them in one color palette. Take a step back and review with a critical eye. Do the items look like they belong there organically? If not, rearrange. Shopping suggestion: Hit Blackman Cruz on Highland. There is a terrific selection of interesting items from around the world.

wanted it to feel old and funky. Looking at it today, I do think it has kind of a SoHo vibe.” That same vibe can also be felt in the master bath, which has a metal casement shower stall designed to resemble “an old phone booth in the Bowery” and wall-mounted sinks with exposed hardware. At the other end of the bathroom, window trim over the Roman tub is painted black. ”I realized there is no other dark trim in the entire house, but it just gave the space some balance,” says Mary. A spiral staircase leads to a loft where Laura focuses on her passion for quilting.

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Chris’ favorite room is his den. Padded, textured walls mute noise so Chris can read scripts, learn lines, meditate and play his guitar. A leather chair bought at the Rose Bowl Flea Market sits in the corner. Demonstrating the remote control retractable window shades in his “man cave,” Chris says when he is comfortably ensconced in his leather chair he feels perfectly content. Though he’s now enjoyed the room for a year, he says he still finds it amazing. “Look, I’m not really a guy who just automatically goes out and hires a designer. But the things Mary thought of were really incredible. I love this room—it just saves me!” he chuckles. l

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Rhapsody in Blue

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SUMMER 2015, VENTURA BLVD

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Taste of the Valley Food is indisputably one of the greatest pleasures in life. And these days you don’t have to go far or work hard to discover delicious eats. Some of LA’s most exciting chefs and restaurateurs are now part of our landscape. From cutting-edge culinary wizards to forward-thinking entrepreneurs, meet the people behind the Valley’s hottest eateries, catering businesses and delivery services. WRITTEN BY LAURA WATTS PHOTOGRAPHED BY NICOLE LEONE, SHANE O’DONNELL AND LAUREN PRESSEY

76 ALAN JACKSON Lemonade

79 CHRIS TURANO The Front Yard

80 LAbite

82 DAVE MATTHEWS MadChefKitchen

RICHARD DISISTO Vantage Restaurant Group: Downtown Johnny’s, Tipple & Brine, Tunnel Bar

S P E C I A L A DV E RT I S I N G S E CT I O N

MARCEL VINSON Peasant Wine Bistro

S UMMER 2015, VENTURA BLVD

VENTURA BLVD, SUMMER 2015

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WOMEN IN BUSINESS

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classics like short ribs … but braised in red miso.”

ALAN JACKSON

Executive Chef and Founder Lemonade 12401 Ventura Blvd, Studio City 818-985-5700 | lemonadela.com

FAST FACT There are more than 65 vegetables and herbs on Lemonade’s seasonal menu daily.

emonade is a modern deli with a rotating spread of 20 Marketplace Vegetable dishes and a contemporary play on the old cafeteria concept, in the best sense of that tradition. Executive chef and founder Alan Jackson calls his menu a “seasonal California smorgasbord”—guests shape their own meals by mixing and matching dishes based on preference. Lemonade has 15 locations throughout Southern California, along with two locations in San Diego and two in Dubai. “I think people today appreciate a fresh, healthy alternative to fast food without having to sacrifice convenience,” says Alan. “Everyone is busy and looking for a satisfying lunch or grab-and go-dinner that is as much about quality, freshness and flavor as it is about an active lifestyle.” How did you come up with the concept for the menu? “Eating your vegetables shouldn’t feel like punishment! The community has responded to the freshness and originality of our menu, showcasing the abundance of seasonal vegetables in a fun, creative way. We do this by using bold flavors and daring colors to make the vegetables ‘craveable.’ The goal is to take that key ingredient—whether it’s a vegetable, grain or meat protein—and elaborate on it, while still keeping it at the heart of the final dish. I think what defines California’s food culture is its eclectic ethnic communities, Mediterranean climate, local farming, with access to exotic produce, and spices from all over the world. Cuisines of various lands have taken root in California, and there is no better window into a culture than through its food. Californians have always eaten things that other parts of the country didn’t. As a child, I grew up eating artichokes and avocados, which weren’t common anywhere else in the U.S. until the 1980s. There’s an innate, relaxed and open way people on the West Coast communicate, travel and eat. People in California have a spirit of adventure about food and share an appreciation of the freshest seasonal ingredients. As a chef, I have the most fun reinterpreting familiar dishes with unexpected twists—like comforting

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Tell us about the history of Lemonade. “I’m born and bred in Los Angeles and have been cooking here my entire life. After launching two fine-dining restaurants—Jackson’s in Hollywood and The Farm in Beverly Hills—I recognized there was something oddly missing in the industry. Food of variety and substance does not necessarily need to entail the trappings of white tablecloths and valet parking. I wanted to create a relaxed restaurant for people to get the type of food I want for my family, so I opened the first Lemonade in West Hollywood in 2008. We are thrilled that the response has been so positive and Lemonade has become a citywide favorite.” Why did you choose to name your restaurants “Lemonade”? “I named the restaurant Lemonade because the image is perfectly symbolic of sunny California. The simple word embodies a sense of light, simplicity and playfulness—which explains the way I think and cook food, how we serve our customers and the way we want to make people feel.” What do you like to do for fun, when you’re not at work? “I love being close to nature and enjoy fishing and hunting. I’m in the process of building a ranch in Oregon where my family [wife, Heidi, and daughters Adeline and Amelia] and I can escape the hustle and bustle of Los Angeles traffic. On the flip side, I can easily unwind in my own backyard in Sherman Oaks, filled with succulents, roses, fig and lemon trees. We’re so lucky here in Los Angeles; almost anything can grow here. Sitting out back on a warm evening surrounded by the smell of jasmine and honeysuckle is one of my favorite escapes. An evening at the Hollywood Bowl can be transformative for me. I’m outdoors, under the stars. I bring a picnic and some good wine, listen to great music. It’s beautiful—and this big, bustling city is just down at the bottom of the hill. But for the few hours while I’m there, I feel completely in the cradle of Los Angeles’ creativity and beauty.” How do you feel about the popularity of comfort food around the country? “It’s exciting because people can connect with their food. The food scene has changed so significantly in Los Angeles; it’s no longer about WHO is eating at the restaurant but WHAT people are personally eating and enjoying. California and comfort food may seem like an oxymoron, but we’re very casual in Los Angeles, where you can get away with wearing flip-flops to a board meeting. We live a good part of our days running from place to place in cars, in our shorts and working in our backyards on laptops. Lemonade’s menu embodies this sensibility.”

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riginally from New Rochelle, New York, Richard DiSisto got his first taste of the food business in 1964 at his grandfather’s restaurant. He knocked on the kitchen door, and the cook handed him a pizza dough ball. It was a desire to recreate his family’s business that led Richard to the Valley, where he founded Vantage Restaurant Group. He now runs Tipple & Brine, Tunnel Bar and Downtown Johnny’s in Sherman Oaks. If you were bartending, name three of your favorite movie characters to sit front and center? “Animal from The Muppet Show, Jessica Rabbit from Who Framed Roger Rabbit, Frank White played by Christopher Walken in King of New York.” Why did you choose Sherman Oaks as a location for all three restaurants? “It’s a part of Ventura Boulevard that had been passed over, and I saw nothing but potential.” What kind of change do you hope your presence will bring to the area? “My investment in this community has already brought great change and inspired

VENTURA BLVD, SUMMER 2015

RICHARD DISISTO

Owner Vantage Restaurant Group: Downtown Johnny’s, Tipple & Brine, Tunnel Bar

14633 & 14649 Ventura Blvd, Sherman Oaks 818-528-2580 | downtownjohnnys.com tippleandbrine.com | tunnelbarla.com

FAST FACT Richard is a big supporter of the LAPD and sits on the community police advisory board. He is also the vice president of the Sherman Oaks Chamber of Commerce. others to invest in our community. I hope to continue it—to reach its full potential as a dining destination.” What inspired the names of your restaurants? “Family members, New York and random concepts that float around in my mind.” At the ripe age of 21, of course, what was the first drink you ever ordered at a bar? “Sea Breeze.”

What is your go-to “30-minute” meal? “Good pizza.” If you were absolutely forced to eat a fast food burger, which would it be? “Big Mac ... but it looks a bit smaller than I remember these days.” What can guests expect when they visit your establishment? “Good ol’ hospitality and fun.” Why did you choose to go into the food industry? “It chose me, I guess.” Tell us about your team. “Upbeat, fun, focused, driven to succeed.” How do you distinguish yourself from the competition? “I just do my thing my way and don’t worry about competition. I see others as good for business and my community. It also forces you to keep on your game.” What do you like to do for fun, when you’re not at work? “Play softball, boats, motorcycles, have a drink with a friend.”

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CHRIS TURANO

FAST FACT Chef Chris grew up in a family of food lovers— his father is from Sicily, and his mother is from the South.

he Front Yard at The Garland offers guests an authentic Southern California dining experience with executive chef Chris Turano’s thoughtfully crafted menu. Upscale décor, an expansive outdoor patio with fireplace, a bar serving “modern classic” cocktails and a lively ambience combine to create an atmosphere of dining at a close friend’s home. Owner James Crank recently managed an extensive renovation of the restaurant interior, which is inspired by a 1970s bohemian vibe made modern for today’s foodie. Tell us about your philosophy on food. “The one common theme in great food is starting with quality ingredients. There are many people who say that cooking is an art

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form. I believe that there are few chefs in the world who are artists, but most of us are craftsmen. The job of a chef is to take something that starts off wonderful and show that ingredient off, not show off what that chef can do. Sometimes you need to take something off the plate, not add to it.” What is your favorite thing about working with food? “I love working with ingredients that are as close to perfect as possible. That’s why I’ve joked saying that I am a greedy chef. I am always looking for the best ingredients I can get my hands on. Luckily, here in California I get to be a kid in a candy store, versus when I was cooking in Chicago. Being able to highlight something that only one other human

Executive Chef The Front Yard

4222 Vineland Avenue North Hollywood 818-255-7290 | thefrontyardla.com has touched is an amazingly special thing. When you start with really good ingredients and focus on elevating them, you are on a solid path to really good food.” What do you love to work with in the kitchen? “We make our own bread, pasta, butter, so our secret is making it ourselves because it just tastes better. One of the first things I did when I came on was look for a great spice shop to partner with. Spice Station in Studio City supplies our spices, and they source really high quality ingredients that make a big impact— even if it is just a dash at a time. We have a couple of toys in the kitchen: a dehydrator and a smoker that is going almost all the time (we smoke pork shoulder for 24 hours at a time).”

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ith the on-demand market growing faster than ever, restaurant delivery service pioneer LAbite has stayed at the forefront of the industry by focusing on exceptional customer service, progressive technology and strong restaurant partnerships. The company was founded in 2001 by two brothers who were working as delivery drivers at a local restaurant. Realizing the lack of restaurant options that delivered in LA, they left their jobs and started LAbite. Nearly 15 years later they have more than 1,700 restaurant partners and are delivering to millions across Southern California. How do you distinguish yourself from the competition? “Restaurant selection, technology and, of course, service. Many of our restaurant partners such as Daily Grill exclusively offer delivery through LAbite, so our restaurant selection is really unique. Our website is easy to use and mobile ordering is incredibly optimized. But our attention to service is really the cornerstone of our business. All

VENTURA BLVD, SUMMER 2015

LABITE 888-313-0333 labite.com

FAST FACT LAbite partners with four local charities to give back to the community: LA’s BEST, Big Brothers Big Sisters of OC and LA, and 1 Family 1 Restaurant.

orders go through multiple steps of review to ensure they are delivered correctly and on time. At the end of the day, people just want what they are promised, and that’s where we truly deliver.” What do your customers like best about you? “Live order tracking is a feature customers love to use. You can see exactly where your

food is at all times. From pick-up at the restaurant right up to the delivery at your door, you can track your order’s progress and see a real-time map of the driver’s location.” What can guests expect when they use your service? “LAbite thrives on providing the easiest way to order quality meals at home or at the office, without compromising service. Our teams of independent, local drivers have a lot of pride in their work and are held to high standards. All meals are delivered in insulated bags to keep food fresh during the delivery process. Our customer service team is locally based here in LA, and every order is assigned a personal rep to ensure food arrives right and on time. We know mealtimes are important, especially for our corporate customers who are ordering for the entire office, so we make sure to continuously communicate with our drivers and restaurant partners to ensure a positive experience. Order online at LABite.com.”

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MARCEL VINSON

FAST FACT Executive chef Marcel Vinson started his culinary training in top-notch Parisian kitchens at age 14.

easant Wine Bistro is a neighborhood wine bar as well as a dinner destination. Executive chef Marcel Vinson’s menu is seasonally influenced and fresh, featuring “Flying,” “Swimming” and “Running” sections. The boutique wine selection is ever-changing and emphasizes small-production winemakers. Opened in February 2013 by owners Christine Tran and Greg Woodbury—who describe the eatery’s ambience as being “where Old World charm meets modern elegance,” Peasant Wine Bistro also caters private parties and host events of all kinds—including regular winemaker dinners and tasting events. What can guests expect when they visit your establishment? “We aim to deliver the best service, quality

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and experience to all of our patrons. That’s why many Valley locals like to call us ‘home.’” What do your customers like best about you? “Our customers know we’re not the usual Valley spot. Each visit is unique, where they can find something new and delicious to eat and sip on every day.” Tell us about the atmosphere at Peasant Wine Bistro. “Crafted from the New York City vibe of Nolita, where industrial elements merge with softness and finesse, Peasant Wine Bistro brings a little bit of Greenwich Village to San Fernando Valley. When you step inside, the decor and ambience will sweep you into another world. We’re all about merging the old with the new.”

Executive Chef Peasant Wine Bistro

19100 Ventura Blvd., Suite N, Tarzana 818-708-7081 | peasantwinebistro.com Describe your cooking style. “Peasant Wine Bistro is where fresh California cuisine meets classic French flair. We shop local farmers markets, combining fresh ingredients and produce with clean, simple flavors to deliver mouthwatering results.” What is Chef Marcel’s background? “Trained in top-notch Parisian kitchens since he was 14, Chef Marcel is masterful at bringing classic flavors with modern flair to the table.” How do you give back to your community? “We strongly believe in giving back to the community that has welcomed us with open arms. You’ll often find us at Tarzana Community & Cultural Center events, supporting amazing nonprofits like She Dances, or just feeding our local firemen.”

S UMMER 2015, VENTURA BLVD

TASTE OF THE VALLEY

DAVE MATTHEWS Owner/Chef MadChefKitchen

P.O. Box 272, Pasadena 626-529-5668, madchefkitchen.com

FAST FACT MadChefKitchen is forming a nonprofit, the JV Foundation, designed to help those in need in Central and South America. They are partnering with Share-ElSalvador.org to enable women in El Salvador to grow their own food and become self-sustaining.

adChefKitchen was designed for on-the-go people who enjoy top-quality food. The company specializes in classic American cuisine and healthy plant-based options. MadChefKitchen offers catering, custom classes, and personal chef services. Owner Dave Matthews will soon open an upscale storefront/marketplace and is in the process of making online meal ordering available. What can guests expect when they visit your establishment? “Each team member has been hand-selected with a background in creating a fine dining experience. We provide five-star food and service in the client’s home—meals for 1 to 50 people, meals for a week or for a big bash. We are committed to meeting and surpassing your dining expectations.”

Why did you choose to go into the food industry? “Growing up, sharing food was a way of sharing love, community and friendship. Food was a gift and a way to express how you felt. As a retail manager, I met and worked for Chuck Williams, founder of WilliamsSonoma. Working one-on-one with Chuck during events, I understood his vision for creating magic in the kitchen. Our latest partnership with newly opened Ferguson Kitchen and Bath in Pasadena enables us to share creating that ‘magic.’” How do you distinguish yourself from the competition? “What started out as a simple idea for providing in-home personal chef services morphed into a storefront with a three-pronged approach— allowing us to work one-on-one in a class situation, developing menus based on clients’ dietary needs and likes, and introducing new ingredients

VENTURA BLVD, SUMMER 2015

to enhance their flavor profiles.” How do you give back to your community? “Giving back to the community has been an important part of my life since I visited and volunteered in Malawi, Africa 10 years ago. I work with a foundation to aid them in meeting basic needs.

While attending culinary school, I became aware of students who were homeless and would leave school hungry. We created an oncampus association to provide assistance to those in need, and we volunteered in several homeless shelters in Pasadena and Downtown Los Angeles as a way of giving thanks and giving back.”

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PASA D E N A

John Aaroe Group does not guarantee the accuracy of sq. footage, lot size, or other info 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.

TOP 1% NATIONWIDE 2014 #1 Producing Agent, Sherman Oaks 2014 #1 in Number of Closed Sales, Sherman Oaks 2014

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John Aaroe Group 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

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818.432.1524 | info@chernovteam.com Each Oﬃce Independently Owned and Operated. If your proper�� is listed with another Broker, this is not a solicitation. Keller Williams Realt� does not g�arantee the accuracy of square footage, lot size, or other infor�ation concer�ing the condition or feat�res of the proper�� provided by the seller or obtained from public records or other sources and the buyer is advised to independently verif� the accuracy of that infor�ation through personal inspection with appropriate licensed professionals.

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Andrew Manning

#8 Agent Nationwide for BHHS!

14625 Lacota Place, Sherman Oaks, CA 91423 - REDUCED TO: $1,999,000 Walled and gated 1937 Country English 4+3.5 estate on rare over 24,000 sq ft double lot in prime S. of Valley Vista, Sherman Oaks. Ideal & seamless blend of the charm & craftsmanship of a time gone by & today’s modern conveniences. Magical vistas of the spectacular grounds including free form pool, spa & lush sprawling grass areas & gardens are unmatched in the area. Truly a one of a kind setting to fall in love with. Canyon commuter close but feels like living in the countryside.

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Andrew Manning - Realtor® Berkshire Hathaway HomeServices | 14141 Ventura Blvd., Suite 8 | Sherman Oaks, CA 91423 818.380.2147 | www.andrewmanning.com | andrew@andrewmanning.com | CalBRE#: 00941825 © 2015 BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

Tarzana

25769 VISTA VERDE DR, CALABASAS Jane Cudworth 818.402.6231 One-of-a-kind 5BD/4BA Architectural in Monte Nido featuring amazing views and updated kitchen. $2,495,000

667 CRATER CAMP DR, CALABASAS Jane Cudworth 818.402.6231 Spectacular and private Monte Nido home with 4BD/4BA, pool, views and horse stalls. $2,195,000

625 REITHE AVE, CALABASAS Jane Cudworth 818.402.6231 Modernist Contemporary. On large, private and secluded lot in the hills. 3BD/2BA home. $1,195,000

22263 MACFARLANE DR, WOODLAND HILLS Joanie Gordon 818.571.5654 Beautiful single-story 3BD/2½BA S. of Blvd, Amazing kitchen with Viking appliances. Salt water pool. $1,160,000

4419 STERN AVE, SHERMAN OAKS Rudy C’Dealva 818.469.0800 Remodeled traditional mid-century home. 3BD/2BA plus office. Wood floors. Light and bright. $925,000

200 PELICAN POINTE CT, PORT HUENEME Stephen Placial 323.854.7355 Cottage-style 3BD/2½BA in beach community. Master suite. Energy-efficient elements throughout. $819,000

180 SEABLUFF DR, PORT HUENEME Stephen Placial 323.854.7355 3BD/2½BA 2 blocks from the ocean with 18ft ceilings and open floor plan. Entertainer’s backyard. $780,000

23777 MULHOLLAND HWY #200, CALABASAS Ken Begey 818.231.9812 2BD/2BA. Great Calabasas location at an affordable price! www.Calabasas200.com $179,900

4201 TOPANGA CANYON AVE #13, WOODLAND HILLS Ken Begey 818.231.9812 2BD/2BA view home, open floor plan. Custom deck. Comm pool and club house. 4201Topanga13.com $179,000

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© 2015 BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Berkshire Hathaway HomeServices does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of 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 and with appropriate professionals. CalBRE# 01317331

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3830 Goodland Ave - Studio City - 5Br+5.25Ba in 4,900 SqFt on a 13,250 Lot - New construction. Gated south of the blvd Cape cod. Pool & Spa + fire pit - $3,250,000 3652 Dixie Canyon Ave

13866 Valley Vista Blvd

Sherman Oaks 3Br+5Ba in 4,063 SqFt on a 6,219 Lot South of the boulevard gated Mediterranean with pool & valley views $2,160,000

Sherman Oaks 4Br+5Ba in 4,317 SqFt on a 9,430 Lot South of the blvd contemporary with views from almost all rooms. Pool & Spa $1,750,000

4219 Van Nuys Blvd Sherman Oaks 5Br+4.75Ba in 4,050 SqFt on a 13,064 Lot South of the boulevard gated Tudor with pool and spa and guest unit. $1,249,000 #KeepingItRealEstate

Call for your FREE market analysis! ÂŠ2015 BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc. Equal Housing Opportunity. CalBRE# 01317331

12336 Rye Street Studio City 3Br+2.5Ba in 2,547 SqFt on a 6,985 Lot Beautiful curb. Formal living and dining with fireplace. Big master suite. Pool. $1,199,000

Expertise is the Difference Coldwell Banker Previews International has more global coverage, office locations and agents than any other company specializing in luxury real estate.

AVAILABLE

14985 Valley Vista Blvd. Sherman Oaks $2,100,000 www.14985ValleyVista.com

3535 Beverly Glen Terrace Sherman Oaks $2,650,000 www.3535BeverlyGlenTer.com

14937 Rhinestone Drive Sherman Oaks $1,399,000 www.14937Rhinestone.com

JUST SOLD

3505 Loadstone Dr. Sherman Oaks $1,200,000

13280 Cheltenham Dr. Sherman Oaks $1,059,000

3800 Scadlock Lane Sherman Oaks $1,010,000

4458 Saint Clair Ave. Studio City $895,000

14820 Valley Vista Sherman Oaks $2,150,000

12615 Hesby St. Valley Village $910,000

3449 Shernoll Place Sherman Oaks $1,040,000

14640 Tustin St. Sherman Oaks $1,225,000

818.426.8677 barrydantagnan@aol.com www.BarryDantagnan.com

IN ESCROW

15447 Sutton St. Sherman Oaks $1,725,000

4225 Kester Ave. Sherman Oaks $2,195,000 (represented buyer)

REALTOR速 | CAL BRE License # 01020477

818.426.8677

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