Ventura Blvd Summer 2016 by Moon Tide Media

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TH E OURVE N T U RA B LV D.CO M

food ISSUE

SIX DOLLARS

SUMMER 2016

Bon Appétit WHERE WE LIVE

TH E OU RVEN T U RA B LV D.CO M

food ISSUE

SIX DOLLARS

SUMMER 2016

ISSUE PRESENTED BY:

www.uakc.com

Welcome to one of our more highly anticipated issues of the year: Ventura Blvd’s Summer Food Issue. Exceptional food can fuel the soul, and that becomes very apparent when we release this issue year in and year out. It is something we as humans have—or at least should have—a really deep connection to. In this fast-paced, modern-day world, we oftentimes overlook the connection we have to our food. I can’t tell you how often I am caught grabbing a meal on the fly or eating in my car on the way to “the next thing.” Why? Is the other thing more important? In that moment it may seem so, but in actuality, what could be more important than sitting down with friends, family or co-workers for a beautifully designed meal that replenishes you physically and mentally? When done right it can evoke social interaction, laughter and a sensory overload that can be memorable for quite some time. So enjoy this issue. Get hungry. Go eat and enjoy with friends! The Valley is continuing to emerge as culinary destination for LA foodies, and this issue will shed some light on the folks who are at the front end of a lot of the exciting culinary happenings. Also a big thank you to our issue sponsor – Universal Appliance and Kitchen Center in Studio City and Calabasas – the premier dealer of brand name appliances, decorative plumbing fixtures and outdoor barbeque grills in the Valley. On August 25th, Universal will be hosting their Culinary Performance Series, a totally unique dinner event at their Studio City Showroom: Romance is Universal… Put Something Sexy on the Table… This evening of “romance with food…Italian style” will star Internationally renowned Chef Saverio Posarelli who will be performing his culinary artistry, on the latest Sub-Zero Wolf kitchen equipment, showcasing a menu specially conceived to bring back the romance of cooking at home. By special arrangement, our Ventura Blvd readers are invited to attend this literal “Dinner and a Show” and see the secrets, and taste the magic of a world class chef, while learning first-hand the techniques you can use to “rekindle the flame…” so to speak, in your own kitchen, for that special someone in your life… This promises to be a truly unforgettable, one-of-a-kind experience for Ventura Blvd readers where they will not only be “wine’d and dined,” but get to preview the latest and greatest product innovations for kitchen, bath and outdoor barbequing with factory reps on hand to answer any questions. For details and a special Ventura Blvd invitation visit uakc.com/events. Cheers!

Jared Sayers, Group Publisher

Itâ&#x20AC;&#x2122;s about delivering a WOW experience EVERY

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Dinner and a Show with Chef Saverio Posarelli For more details and a special COMPLIMENTARY INVITE visit UAKC.com/events

“Put Something Sexy on the Table”

2016

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Join us this summer for special activities and seasonal events throughout the resort.

NELSON’S SUMMER SUNSET CELEBRATION Weekends | 5 - 9pm

FULL MOON YOGA August 18, 2016 | 8pm September 16, 2016 | 7pm

CHEF’S TABLE DINNER SERIES Thursday, August 25, 2016 | 6pm

CATALINA KITCHEN LABOR DAY BRUNCH BUFFET Monday, September 5, 2016

SEASIDE YOGA GATHERING Sunday, September 18, 2016

BASHI LATE NIGHT HAPPY HOUR Friday & Saturdays | 9 - 11pm

FREE live music under the stars! 2701 N. Sepulveda Blvd. Los Angeles, CA 90049 skirball.org/sunset-concerts On-site parking: $10 per car (cash only) Carpooling encouraged Street parking strictly prohibited Or take Metro Rapid 734

THE 2016 SUNSET CONCERTS SEASON IS MADE POSSIBLE IN PART BY:

SUMMER 2016

Where We Live 24 Datebook

16 Q & A

Butcher Jered Standing

Fun stuff to do 26 DIY

18 Tips

Chicken Coops

Vitamin D

28 Weekender

20 Style File

Table Dressing

Sausalito 32 SEEN

22 Media

On the party circuit

Cookbooks

The Sauce 36 Down the Blvd &

Around the World

Reseda Blvd 38 Grand Entrance

Claudine in Encino 40 Perfect Pairs

Wine & Cheese 44 Slice of Summer

Decadent peach recipes

Features 46

The Raw Deal

From crudo to sashimi, there’s a rawvolution going on.

53 From Teardown

to Treasure

Step inside a Rudolph Schindler masterpiece in Woodland Hills.

36 And Then Some... 30 Staycations

Bay area & central coast 68 Profiles

Taste of the Valley 80 Real Estate

Spectacular local listings 102 Last Word

VB’s food writer on nibbling his way across the Valley

Valley 2.0

The migration of acclaimed LA chefs reaches fever pitch with the impending arrival of Ludo Lefebvre.

Camping Kitchen

Tips and recipes so you can bring your “A” game to the campfire this summer.

Cover

Styled by Kara Mickelson; photographed by Shane O’Donnell

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EDITOR’S LETTER | LINDA GRASSO

Cooking My Heart Out

fell in love with Los Angeles over food—and quite frankly— it may have saved my marriage. It was 1993. After years of long-distance dating, I quit my TV anchor gig in Florida, married my husband and joined him in New York City. Much to my surprise, I quickly found a new job. And after years working as a small and mid-market TV newscaster (ever heard of Salisbury, Maryland?), I could finally pay my bills. We put down a deposit on a brownstone off swanky Central Park West. Life was good. Then before we even move in, he gets a big promotion, but it means moving to LA. LA? My wailing was primal. I just spent six years living in towns most people have never even heard of and finally I’m living in a real city and can actually see my friends and family! I’d already gotten a job in a market that my agent told me I’d never work in (I apparently lacked ethnicity). He echoed the same sentiment about LA. Defying the odds twice seemed unlikely. My husband headed west. I stayed behind (mostly to sulk) for a month. We somehow managed to talk our way into renting a small house in the hills of Bel Air. My ambitious hubby left at the crack of dawn every day. I’d hear his Ford Explorer pulling up at 8 o’clock each night, when he’d be brimming with stories about the various dramas at work, who he’d met or seen at lunch. My day was more low key. I’d make my job search calls in the morning and then I ventured into the unknown—I taught myself to cook. I’d gotten a few cookbooks at bridal

showers and, each afternoon I’d study them. Then I’d barrel my way down to the Pavilions on Santa Monica Blvd. (I had not yet discovered that there were grocery stores with better parking in the Valley.) I’d come home with my booty (Who knew strawberries could be so big!) and standing in our galley kitchen, I’d chop, steam and baste until my back ached. At sunset, I’d set a beautiful table with my fancy, new china and light our freshly unwrapped Tiffany candlesticks. Then, showtime! It went on this way for months—until fires struck the city in September. Suddenly, I got return calls. My career was back “on!” Despite working full-time for most of our marriage, my affair with cooking has continued, a relationship chronicled by the array of cookbooks in my kitchen—from The New Basics Cookbook to The Barefoot Contessa to Plenty. I often think what might have happened if I hadn’t discovered—pardon the pun—the joys of cooking. Might I have sat and stewed all day and then imploded on my husband when he arrived home? It ultimately could have taken a toll. Yet here I am some 23 years later, still happily married and still cooking my heart out. I don’t rely on cookbooks or recipes much anymore, and there is certainly more thought given to calories and carbs. But each night, no matter how busy my day, I still take time to cook a decent dinner, often enjoyed by candlelight. It has been a recipe that for me—or perhaps I should say us—is tried and true.

P.S. Got an interesting story idea? Email me at linda@moontidemedia.com.

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WHERE WE LIVE

Fresh Cuts

Sharpen your blades! The DIY craze is extending to home butchering. For more, turn the page...

WHERE WE LIVE | Q&A

VENTURA BLVD, SUMMER 2016

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Q&A | WHERE WE LIVE

Chairman of the Board From cost savings to curbing waste, Jered Standing schools us on the benefits of DIY meat butchering. PHOTOGRAPHED BY JENN

PANN

Jered Standing got into DIY butchery by accident. He was working at a grocery store where he says he learned “how ugly and awful” the meat industry could be. “I quit working there and struggled with the ethics of eating meat for a long time. When I decided to get back into butchering it was with the specific goal of doing something to affect positive change in the meat industry,” Jered says. His journey as butcher later landed him at Belcampo Meat Company, where he worked as Head Butcher and General Manager, leaving recently to start the process of opening his own butcher shop. Jared is also working as an Instructor at The Institute of Domestic Technology, teaching butchering classes at Food + Shelter, an event space in northeast LA. Here Editor-in-Chief Linda Grasso queries the knife master on the art—and current craze— of home carving.

Why has home butchering become so popular? Everything has become so industrialized that we feel really

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removed from the source of almost everything we eat or encounter in our daily lives. And as creative beings, this is really deeply unsatisfying. We all want to get our hands dirty sometimes. What is the main benefit? Saving money. Buying a whole chicken is way cheaper than buying parts. (Up to four times less expensive.) And if you know what to do with a pork shoulder or whole beef chuck you can really save some cash!

How does one handle disposal of unused parts? There should be no unused parts really. The only thing there should be to dispose of (aside from an ounce or two of connective tissue or glands) is bones— after you’ve roasted and made a stock or broth from them. This will generally be a small quantity and can be thrown away in the garbage. There’s no biohazard situation or anything.

How does one begin? Chickens are great for learning. The whole thing is edible. You really can’t do anything wrong.

How do you assess freshness of meat? I want to just avoid the question of “freshness.” Freshness really isn’t a word I would ever associate with meat. Proper handling is what’s important. And that’s where trust—which is also important—comes in. You have to trust not only that your butcher is doing the right thing, but that he/she knows what that right thing is. For example, a three-day-old chicken that’s been properly air-chilled is going to be way better than one that was killed yesterday and shoved into a bag. Beef is far better if it’s been allowed to dry-age for several weeks before it is cut and prepared. And even pork and lamb do well with a few days, or up to a week, of hanging in the right environment.

When it comes to beef and pork, do home butchers order whole animals? Most likely people aren’t ordering whole hogs or sides of beef to butcher at home. When I say “home butchery,” generally I’m thinking large parts of animals— whole pork shoulders or legs, whole beef chuck or round.

How often do you have students who arrive and discover they’re squeamish? Every time I teach I’m amazed by how well everyone does and how ready they are to really get into it. At my chicken classes, for example, I always put out a box of gloves, but I don’t think any-

Other benefits? The less tangible benefit of simply doing it yourself. It’s always a more satisfying experience to make something “from scratch.” Home butchery is the meat version of making dough, rather than buying a frozen piecrust. What is the best way to learn to butcher meat? YouTube! Seriously. You definitely need the hands-on experience as well, which is what my classes offer, but you really can get a huge head start from watching videos or reading books.

one has ever used them. They all seem very eager to get their bare hands on those birds! Even when I’m showing how to take the jowl off of a pig head without piercing the cheek muscle, everyone just seems really fascinated. I mean that face is looking them right in the eye while I’m doing it! I think it’s because they all know the reason behind what we’re doing: we want to use this whole animal in the most efficient, respectful way, with the least amount of waste possible. I recently attended a beautiful dinner party and our host/chef put a whole fish head perfectly intact—on the table. Some guests were a bit taken aback. Our host told me it was his way of giving a nod to the beauty of what was once a living creature. Thoughts? I think it is definitely important for everyone to really acknowledge that the meat they’re eating was once a living being. But this can be done very privately for each individual. I don’t think it needs to be right in your face. For a lot of people seeing an animal’s face while they eat it (or even while they shop) is going to be really shocking. What are your favorite cuts of meat? For cuts of beef like New York or rib eye I like 21-50 days aged. My absolute favorite cut? Sausage!  For more on Jered (next class is July 30), go to instituteofdomestictechnology.com

SUMMER 2016, VENTURA BLVD

WHERE WE LIVE | TIPS

Decoding Vitamin D A close-up look at the benefits of an essential vitamin and how to absorb it without getting sun damage. WRITTEN BY NANCY SOKOLER STEINER ILLUSTRATED BY CHRISTINE GEORGIADES

e’re constantly bombarded with the latest “it” food or supplement promising to revolutionize our health. Vitamin D, “the sunshine vitamin,” has had its time in the spotlight. Here is what you need to know about it.

DEFINING & QUANTIFYING Vitamin D is a nutrient that helps the body use calcium and phosphorus to maintain strong bones and teeth. “If you don’t absorb enough vitamin D, your gut cannot absorb calcium, and that can lead to certain diseases,” says Dr. Rumi Cader, an internal medicine physician at the Torrance office of UCLA Health. “In the 1800s this caused rickets and osteomalacia (softening of the bone), which we generally only find now in poverty-stricken parts of the world. But even in developed countries, we do see mild to medium vitamin D deficiency, and that can lead to osteoporosis later in life.” The recommended daily amount depends on age: 400 International Units (IU) daily for children younger than one year; 800 IU for adults 71 years and older; and 600 IU for everyone in between. The body produces vitamin D when the skin is directly exposed to the sun. A 15-minute daily walk in the sun typically provides sufficient amounts. Those of us who live in Southern California generally don’t have to worry about getting enough sun exposure, unlike people in

VENTURA BLVD, SUMMER 2016

other parts of the country or world where the sun doesn’t shine much. “We have a lot of sun. But we also have a lot of patients with skin cancers,” says Dr. Cader. He says it is more important to use sunscreen and cover up than to expose your skin to the sun for the sake of getting vitamin D. A better way to get vitamin D is through food. Three ounces of cooked salmon—among the highest sources—provides 320 IU. Milk, orange juice and cereals fortified with vitamin D offer 40 to 100 IU per serving. IDENTIFYING A DEFICIENCY Most people get enough vitamin D from sun exposure and diet. However, some groups tend to have lower levels than the norm. They include people who are dark-skinned, obese and elderly, as well as those who live in institutional settings. Individuals with Crohn’s disease, cystic fibrosis and celiac disease may have trouble absorbing vitamin D. A blood test can reveal vitamin D levels. Symptoms of low vitamin D levels include muscle aches, muscle weakness and bone pain, but many people do not experience symptoms. “I screen my patients who are at risk or who request screening,” says Dr. Cader. “I’m surprised to find as many deficiencies as I do.” About six months ago, Dr. Cader himself discovered that he suffered a vitamin D deficiency. Since taking a supplement, he noticed the disappearance of some minor body aches he had attributed to age. OTHER BENEFITS One study looking at vitamin D levels in close to 50,000 healthy men over a 10-year period found that men deficient in vitamin D were twice as likely to have a heart attack as those with adequate levels. Studies also seem to indicate an association between low vitamin D levels and the risk of colon cancer. Vitamin D may also play a role in seasonal affective disorder, the tendency to get depressed during the winter when there is less sunshine and lower vitamin D levels in the body. Too much of the vitamin is not good, however. Taking extremely high doses of vitamin D can spike blood calcium levels, which could cause nausea, constipation, confusion or abnormal heart rhythm. The bottom line? Your body needs vitamin D, and you probably get enough. If you’re in a high-risk group or notice any bone pain or muscle weakness, see your doctor. 

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WHERE WE LIVE | STYLEFILE

Vintage, silver coffee pot. $95. Aum & Garden in Sherman Oaks, aumandgarden.com Cotton dinner napkins. Set of four. $48. The Blvd Kitchen in Sherman Oaks, theblvdkitchen.com

Style & Substance Adorn your summer table with items that garner as much interest as the food and guests.

Oval brass tray. Small, $62; large, $100. Soto Lifestyle in Studio City and Woodland Hills, sotoboutique.com Rosewood salad tossers. $65. The Blvd Kitchen in Sherman Oaks, theblvdkitchen.com

Beverage dispenser with perforated infuserÂ and stand. $179.95. princesshouse.com Marble cheese board. $90. The Blvd Kitchen in Sherman Oaks, theblvdkitchen.com Â

VENTURA BLVD, SUMMER 2016

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WHERE WE LIVE | MEDIA

NOW YOU’RE

Cooking

CHARCUTERÍA: THE SOUL OF SPAIN By Jeffrey Weiss Originally from Northern California, Chef Jeffrey Weiss embarked on a culinary career that has taken him through kitchens all over Spain and the United States. His award-winning book chronicles his time cooking in top Spanish kitchens and learning the various charcuterie styles of the Iberian Peninsula. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides and centuries-old Spanish cityscapes. LIVING LUXE GLUTEN FREE By Michelle Lee Finding balance between healthfulness and taste, when excluding gluten and lactose from your diet, can be a challenge. That is what inspired Manhattan Beach resident Michelle Lee to develop tempting and nutritious, glutenfree, lactose-free recipes in her

VENTURA BLVD, SUMMER 2016

Recipes and stories prepared from kitchens both next door and afar

cookbook. More than 110 easyto-make dishes are featured. 32 YOLKS: FROM MY MOTHER’S TABLE TO WORKING THE LINE By Eric Ripert with Veronica Chambers A coming-of-age story of a true French chef and international culinary icon. Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef or became a regular guest judge on Bravo’s Top Chef—and even before he knew how to make a proper omelet— Eric Ripert was a young boy in the South of France who felt his world had come to an end. The only place he felt at home was in the kitchen. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding restaurants in Paris, serving under such legendary chefs as Joël Robuchon and Dominique Bouchet, and trying to survive the brutal, exacting environment of their kitchens.

THE LOVE AND LEMONS COOKBOOK: AN APPLE-TOZUCCHINI CELEBRATION OF IMPROMPTU COOKING By Jeanine Donofrio Organized by ingredient, this cookbook teaches readers how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a 4-pound cauliflower that just turns up in a Community Supported Agriculture or “CSA” box. The book also features resources that show readers how to stock their pantry, gluten-free and vegan options for many of the recipes, as well as ideas on mixing and matching ingredients so you always have something new to try. DOUBLE CUP LOVE: ON THE TRAIL OF FAMILY, FOOD, AND BROKEN HEARTS IN CHINA By Eddie Huang Fresh Off the Boat writer Eddie Huang takes readers from Williamsburg dive bars to the skies over Mongolia, from Michelinstarred restaurants in Shanghai

to street-side soup peddlers in Chengdu. The book rockets off as a sharply observed, globe-trotting comic adventure that turns into an existential suspense story with high stakes. Huang brings us to the crossroads where he has to choose between his past and his future—between who he once was and who he might become. BROTH AND STOCK FROM THE NOURISHED KITCHEN: WHOLESOME MASTER RECIPES & MEALS TO MAKE WITH THEM By Jennifer McGruther The author of The Nourished Kitchen and an authority in the traditional foods movement, Jennifer McGruther illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are more than a dozen master recipes for base stocks and 40 recipes using them in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians and meat eaters alike, and showcase the nutrientdense, real food that nourishes the body and soul.

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Feel good from the moment you walk in the door

The whole point of summer is to relax and have fun. So, come to Gelson’s and make it happen. You’ll find the freshest, most flavorful foods — including locally sourced and organic offerings — at a fair price. Grilling on the patio? Check out our superb meat and fish choices. Want to get healthy? Grab a basketful of the finest produce around. Having a party? Pick up snacks, cheese, and beverages galore. Need to recover from a party? Our standout selection of energy drinks, fresh juices, killer coffee, and kombucha cannot be beat. Feel like lingering over a gourmet meal? Done! Just stop by our Service Deli for fresh, delicious, seasonal dishes that rival fine-restaurant fare. Look in our grocery aisles for name-brand faves and cool new cutting-edge products. And you can buy gifts, cards, and flowers so you can minimize your shopping time and maximize your social time. Come to Gelson’s — your partner for summer fun!

25 locations to serve you! www.gelsons.com /ilovegelsons

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WHERE WE LIVE | DATEBOOK

EAT YOUR HEART OUT Culinary experiences that delight and entertain this summer

GOURMET CHALLAH August 6 Learn the secrets of rich, delicious braided egg bread in unique flavors like bittersweet chocolate with smoked salt, triple cheese and cranberry orange ginger. Three-hour class. theblvdkitchen.com KCRW SUMMER NIGHTS: CHINATOWN August 20 At this food event/party, you can watch Chinese chefs doing demonstrations, sip on craft brews, and dance in Central Plaza with KCRW DJs Jason Bentley and Mathieu Schreyer. chinatownsummernights.com FOUR SEASONS COOKING CLASS August 20 Immerse yourself in an interactive Thai cooking class offered by the Wellness Kitchen at the Four Seasons Westlake Village. Led by a registered dietitian-chef. Afterwards enjoy an alfresco dinner. fourseasons.com/westlakevillage FOODCRAFTING 101 August 20 A full-day, hands-on workshop where you’ll learn to make artisanal bread, jam, mustards and ricotta from scratch. Includes four one-hour sessions, catered lunch and beverages. instituteofdomestictechnology.com SIXTH ANNUAL LA FOOD & WINE FESTIVAL August 25-28 Tastings, dinners, lunches, seminars and cooking demonstrations—all with the backdrop of live musical performances. This event is headquartered in front of Walt Disney Concert Hall downtown. lafw.com

ALL HANDS ON DECK Top to bottom: L.A. Loves Alex’s Lemonade; the California Beer Festival in San Dimas; a class at the Wellness Kitchen at the Four Seasons Westlake Village.

L.A. LOVES ALEX’S LEMONADE September 10 This annual fundraiser brings superstar chefs and mixologists from across the country together to prepare a signature dish for guests to sample. Co-hosted by Suzanne Goin and Caroline Styne, the team behind Lucques, AOC and Tavern. alexslemonade.org CALIFORNIA BEER FESTIVAL September 10 & 11 A weekend-long event showcasing 80 ice-cold craft beers on tap, live musical performances and fleets of food trucks in San Dimas. californiabeerfestival.com

VENTURA BLVD, SUMMER 2016

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WHERE WE LIVE | DIY

Home Hatched Why the coop comes before both the chicken and the egg. WRITTEN BY KARA

MICKELSON GEORGIADES

ILLUSTRATED BY CHRISTINE

eeling the urban farm frenzy? After assessing your city laws and ordinances, maneuvering the permit process, deciding what type of chickens to get and considering the overall commitment beyond the initial warm-and-fuzzy of raising your own backyard brood, you can focus on the coop of your dreams. SIZE MATTERS Happy, healthy chickens need space. While the exact amount of space necessary for chickens is up for discussion and dependent on breed, most experts suggest 4 to 5 square feet per chicken for the coop and 10 square feet for an outdoor run, including needed space for dust baths. LOCATION When deciding where to place the coop, consider factors such as city ordinances (some cities have rules regarding the distance from your home or the neighbors). Plan for access to shade and sun, and factor in the seasons. An elevated coop will prevent potential flooding in inclement weather. EGG-LAYING Create nesting areas with easy access to eggs. You don’t want to crawl in to get the eggs, so add doors or panels that open at the nests. Consider lightweight plastic inserts in natural wood for nesting boxes that can be removed and cleaned with ease. Figure 1 cubic foot per box for up to three hens. NIGHTY-NIGHT You will need to provide a safe environment that keeps out unwanted visitors. Predator-proof (especially for raccoons) latches on doors will keep your flock

VENTURA BLVD, SUMMER 2016

safer. Opt for hardware cloth versus chicken wire for the best protection. BREATHE EASY Adequate ventilation is necessary and critical during warm months. Plan for top and side ventilation (windows or screened openings) that can be blocked from the wind. Plan ahead for the change of seasons, and add insulation if needed. A PLACE TO ROOST Chickens will naturally gravitate to the highest perch to roost. Removable dropping trays underneath roost branches or posts will help with cleaning chicken poop. Also be sure the roosts are higher than the nests to better control the natural direction of the droppings. FLOORING Should be easy to clean and prevent wood rot. Use wood shavings, wood chips, sawdust or straw. $$ SCRATCH The initial cost will range depending on whether you are raising baby chicks or starting with mature chickens, as they have different housing, equipment, nutritional and maintenance needs. The low-end start-up is about $500. WHAT THE CLUCK? Chickens are a long-term investment. They may live from five to 12 years—or longer—as pets. Keep in mind that chicken sexing is not always accurate. If you’re starting with baby chicks, have a plan in place if you are unexpectedly awoken by a cock-a-doodle-doo.  For inspiration/ideas, check out chicken wrangler Geri Miller on Instagram @thecooksgardenbyhgel

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WHERE WE LIVE | WEEKENDER

Bay Tripper Sausalito serves up cool eats, swell sailing and one incredible entertaining venue. WRITTEN BY DARREN

ELMS

ausalito, a small but charming enclave on the Marin coast, often gets overshadowed by its cosmopolitan neighbor just across the Golden Gate Bridge. But this houseboat-heavy town deserves status as a weekend destination in its own right—packed with great food, plenty of shopping and a historic hotel that’s perfect for your next out-of-town event. GETTING THERE: No car required … in fact, don’t even bother. Fly direct into SFO and make your way to the Ferry Building in San Francisco. Enjoy a short ferry ride across the bay to Sausalito. This pedestrian-friendly town is best enjoyed on foot. STAY: The Mansion at Casa Madrona, originally built in 1885, seamlessly pairs sophisticated, contemporary style with Victorian accents. With 11 extraordinary accommodations and 5,000 square feet of living space, this makes an ideal venue for a family reunion, couples escape or special event. Highlights include a bay view from every room, a dedicated concierge and mansion staff, Mercedes ML350 BlueTEC with driver, multi-screen media wall, spa services, a private chef, gym and more. 801 Bridgeway, 800-288-0502, casamadrona.com EAT: Dining’s a delight at Cibo (pronounced “chee-bo”). With a simplistic vision for how food should be purchased, prepared and enjoyed, Cibo serves breakfast and lunch in a contemporary, relaxed environment. Their fresh fare, including some drool-worthy baked goods, combines products sourced locally and seasonally through long-standing relationships with purveyors. 1201 Bridgeway, cibosausalito.com

BY THE BAY Top to bottom: a sailing excursion; the Mansion at Casa Madrona; a dish from Sushi Ran and cupcakes from Cibo

A fresh and eclectic blend of Japanese and Pacific cuisine, Sushi Ran’s kitchen is a laboratory for innovation and thrives on creating new ways to present the best ingredients each season has to offer. Sushi Ran receives fresh fish daily, whether from the local catch or hand-picked at the Tsukiji Market in Tokyo. Be it flavor-intense vegetarian dishes, tender lamb chops, exotic shaking beef or mouthwatering sushi, your selection will be a celebration of the best seasonal ingredients. And don’t forget the sake. 107 Caledonia Street, sushiran.com PLAY: Join the crew of SF Bay Adventures’ classic restored Freda B yacht for an afternoon of sailing on the beautiful San Francisco Bay. The company has served locals and visitors for more than a decade with the most diverse fleet of sail and motor yachts on the San Francisco Bay. The “International Orange” Golden Gate Bridge is one of the most recognized bridges in the world, and sailing under it is a must-do when traveling to the Bay Area. Enjoy breathtaking views along with a privately catered, locally grown, organic lunch and refreshments. All aboard! sfbayadventures.com 

VENTURA BLVD, SUMMER 2016

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The ideal location for your getaway. Midway between SF & LA, Dolphin Bay Resort & Spa is an ideal location for your getaway. This elegant, all-suite resort offers an experience unlike any other. Indulge in California Cuisine at Lido Restaurant or rejuvenate with treatments at The Spa. Escape the Ordinary at Dolphin Bay Resort & Spa.

2727 SHELL BEACH ROAD PISMO BEACH, CA 93449

CALL 800.516.0112 FOR RESERVATIONS

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Visitors who have experienced Chumash Casino Resort in the past will be mesmerized by the facility’s transformation into a world-class resort. It now features a 12-story hotel tower, an exquisite rooftop pool and spa, multiple food outlets and an expanded casino floor with 2,300 slot machines and dozens of table games.

Midway between San Francisco & LA, Dolphin Bay Resort & Spa is an ideal location for your getaway. This elegant, all-suite resort offers an experience unlike any other. Indulge in California cuisine at Lido Restaurant or rejuvenate with treatments at The Spa. Escape the ordinary at Dolphin Bay Resort & Spa.

3400 East Highway 246, Santa Ynez 800.248.6274 | chumashcasino.com

2727 Shell Beach Road, Pismo Beach 800.516.0112 | thedolphinbay.com

CLAREMONT CLUB & SPA, A FAIRMONT HOTEL

FAIRMONT SAN JOSE

Claremont offers a convenient location in the heart of Berkeley, and only a 20-minute drive from downtown San Francisco. Its 276 newly redesigned rooms, lobby lounge & bar, artisanal restaurants, Spa, and Club offer a mix of old world charm and California comfort alongside breathtaking views of San Francisco.

Refined elegance located near Silicon Valley in Northern California. The 805 guest rooms full of luxury features cater to the well-traveled business professional and families looking for a convenient getaway. A center point for downtown San Jose featuring restaurants, spa, bar lounge and a spectacular rooftop pool & gazebo.

41 Tunnel Road, Berkeley 510 843 3000 | fairmont.com/claremont-berkeley

170 South Market Street, San Jose 408 998 1900 | fairmont.com/san-jose

WHERE WE LIVE | SEEN

Heart & Sole

To celebrate the opening of its newest location at The Americana at Brand in Glendale, TOMS hosted a family-friendly and fun-filled day on The Green, which included a performance by band Forever in Your Mind.

More than 700 guests partied at the LA Zoo for the 46th Annual Beastly Ball honoring wildlife supporters/ longtime GLAZA donors, Patricia and Stanley Silver. The event raised more than $1 million.

Carolyn Hennesy and Ed Begley, Jr. who received the eventâ&#x20AC;&#x2122;s Tom Mankiewicz Leadership Award

Rich Lichtenstein, Connie Morgan and Beastly Ball honorees Patti and Stanley Silver

Meegan Hodges and the musician Slash

Soupâ&#x20AC;&#x2122;s On

Crowds spilled out onto the sidewalk for the opening of The Blvd Kitchen in Sherman Oaks. The bright and airy location will be the site of cooking classes and a spot to get take-out fare. There is also a gift shop. Rachel Pike, Jasper Pike, Sharon Graves, Jamie Giacchino, Noha Barsoun

VENTURA BLVD, SUMMER 2016

J. J. Levenstein

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PHOTOGRAPHED BY JAMIE PHAM

Jungle Rumble

SEEN | WHERE WE LIVE

Fab Fare

Food Forward’s Spring Melt fundraiser celebrated seven years of fighting hunger and food waste with an event that included food and drink by Clementine, Smog City Brewing and Salt & Straw.

Greetings from Dr. Tolbert HAD A SURGERY BUT STILL IN PAIN?

Carl Buratti, Rick Nahmias, Erica Kenner Kopmar

NEED TO REDUCE YOUR OPIOID DEPENDENCE? AFRAID TO BE IN PAIN? Dr. Tolbert specializes in minimally invasive procedures & treatments to rehabilitate and get rid of pain.

Performer from E Plus Productions

Artistic Endeavors

Stacy Poitras, Steph Sebbag, Clint Eastwood, Christina Sandera

Eastwood Ranch Foundation, a nonprofit animal welfare and rescue organization, held its 2nd Annual Art for Animals fundraiser at De Re Gallery.

If dependent on medication, we can reduce or eliminate your dependence and pain.

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www.Center4rehab.com

Hear Dr. Tolbert’s CNN interview Artist Bojana Novakovic and Steph Sebbag in front of one of her pieces

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Eloise DeJoria, John Paul DeJoria, Alison Eastwood, Katie Cleary, John Capra

www.snappytv.com/tc/1886415

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MICHELLE SCHWARTZ, THE AGENCY

WOMEN IN

BUSINESS

POWERFUL Join us this September for Ventura Blvdâ&#x20AC;&#x2122;s special look at remarkable women making a powerful punch in our community. From entrepreneurs to CEOs to business owners, we cover the ladies who are paving the aspirational road to business and personal success.

310.376.7800 | ourventurablvd@moontidemedia.com | ourventurablvd.com

THE SAUCE DARING DISHES

PHOTOGRAPHED BY TAMEKA JACOBS

A curry and egg noodle soup from Lum-Ka-Naad, one of a bevy of restaurants along a single Valley corridor. For more, turn the page.

THE SAUCE

NORDHOFF ST

Szechuan Place

Bonano’s Chicken

Lum-Ka-Naad

RESEDA BLVD

Reseda Boulevard may be a concrete jungle of strip malls, but a closer look reveals a treasure trove of international food finds. WRITTEN BY JOSHUA

LURIE PHOTOGRAPHED BY TAMEKA JACOBS

Dine-in; nice ambiance Dine-in or take-out; modest, no-frills vibe Best for take out

VENTURA BLVD, SUMMER 2016

Pita Pockets

Baja Subs Market and Deli

e are all pretty familiar with the epicenter of the Valley’s dining scene, which falls at the intersection of Ventura Boulevard and Laurel Canyon. However, clear across the Valley to the west, championship-level eating is possible along a rather surprising corridor—Reseda Boulevard. Though the eateries may not be quite as fancy, what you forgo in terms of ambiance is more than made up for in delectable eats. Discover 10 inventive spots well worth the drive. BAJA SUBS MARKET AND DELI Who would have dreamed that a small deli that looks like a sparsely stocked Mexican bodega would serve some of the best Sri Lankan food in all of LA? Anura Edussuriya had the vision when he took over Baja Subs. Now people come from across the city to pick up dishes like fish curry, caramelized eggplant and minced bitter greens. At night, the spiced rice dish biryani arrives caked with caramelized onions, hard-boiled egg and spiced potatoes. Kottu—a handmade tortilla alongside curried vegetables with choice of meat—and Rice & Curry—green beans, yellow chilies, eggplant, potato, beets and lentil curry—are two other crowd-pleasers. All dinner dishes must be ordered in advance.

PARTHENIA ST

Down the Boulevard & Around the World

RAYEN ST

PLUMMER ST

King’s Burgers/ Got Sushi?

Lala’s Kitchen

Metro Balderas

However, peppery vegetarian roti rolls, assorted baked buns filled with minced meat and onions, and fried fish rolls are baked daily and always on display. BONANO’S CHICKEN You can order many dishes at Bonano’s Chicken, a Peruvian favorite from Janet and Dante Balarezo that dates to 2003, but most people select polla a la brasa. Rotisserie chicken spins over hazelnut wood, yielding smoky, pink meat and caramelized skin. Supplement with rice, garlicky beans and fiery green salsa called “aji” that’s flecked with black mint (huacatay). Tame the flames with warming chicha morada and sweet-tart maracuya, drinks made with purple corn and passion fruit. KING’S BURGERS/GOT SUSHI? A spot that serves sushi and burgers? Yep. It happened somewhat organically. The opening of The Habit two blocks down cut into King’s Burgers sales. Thankfully the family had a secret weapon—Jun Cha—a seasoned sushi chef who worked at both Katana and Sushi Roku. In 2010 he started crafting creative sushi. You can still get burgers, but most customers are now opting for silky Hokkaido sea scallop sushi with yuzu, salmon belly with Sevruga caviar, and

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THE SAUCE

VALERIO ST

ROSCOE BLVD

It’s All Good House of Kabob

RESEDA BLVD

IT’S ALL GOOD HOUSE OF KABOB The name of Medh Ghasemil’s restaurant is reassuring, but the plates are proof positive you’re in the right place for Persian food. It’s All Good House of Kabob has persisted for almost two decades due to char-grilled skewers like shish, koobideh (ground beef) and chicken, which come with fluffy basmati rice. Saturdays and Sundays bring biryani, a well-spiced ground lamb patty that’s served on buttery wheat flatbread. Tear, snag juicy meat, and repeat. LALA’S KITCHEN Chef Elly Penalosa, along with her daughter and son-in-law, serve flavorful Filipino comfort food. Start with great adobo starring meaty pork belly braised in soy sauce and vinegar. Tapas involve pleasantly-chewy brisket strips that join garlic rice and fried egg. Son-in-law Carl Viray previously ran a Persian restaurant and serves beef koobideh or chicken thigh kabobs Thursday through Saturday nights. LUM-KA-NAAD Alex Sonbalee and wife Ooi bridge northern and southern Thailand at Lum-Ka-Naad

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SATICOY ST

STRATHERN ST

Tasmanian ocean trout dressed with kelp and two-toned sesame seeds. Costs are a fraction of what Cha’s former employers charge.

here in Northridge, as well as at their Encino spinoff. Their menu is nearly 200 dishes deep. “We serve literally every dish you can get in Thailand,” Alex quips. Highlights include lanna hin-le—northern pork stew infused with curry powder, tamarind juice and ginger. Yum jing jang is a pungent anchovy salad balanced by chilies, lime juice, mint leaves and mango. Larb kua is a textural study that combines pan-fried minced and dried pork, rau ram, rice powder, and “Northern spice.” Why can’t all “salad” be this fun? METRO BALDERAS Abraham Guzmán named his Mexico Cityinspired eatery for a Metro stop and produces some of LA’s tastiest carnitas. He slow cooks the meat in pork fat on Saturdays and Sundays and doesn’t stop at shoulder meat. Tender buche (stomach), collagen-rich trompa (lips) and chewy oreja (ear) are just three cuts he uses. Build tacos with corn tortillas and housemade salsas like smoky, tangy tomatillo chile de arbol. Weekdays, Metro Balderas serves simpler Mexican comfort food. PITA POCKETS Pita Pockets is an Israeli sandwich shop from Haifa native Amin Elmor and his mother that debuted in 1997. Diners can enjoy watching most of the action from the open kitchen.

Top Thai

Chicken shawarma showcases dark meat that’s spice-stained and crisped before serving. Delightfully soft house-baked laffa bread is our preferred vessel, piled with lettuce, tomato, and rice or French fries. Drizzle on nutty tahini sauce or spicy jalapeno vinaigrette. SZECHUAN PLACE Spit fire like a Game of Thrones dragon after eating at the Northridge branch of Danny Zhou’s burgeoning chain. Spicy diced chicken has enough Sichuan peppercorns to deliver novocaine-like numbness. The Chongqing native also floats flaky sole fillets, cabbage and sprouts in a flame-red sea. Thick mung bean noodles are similarly ferocious, thanks to a perfect blend of chile oil, ginger and minced garlic. TOP THAI Noi Chatburth and her nephew sell pad Thai and pineapple fried rice, but Top Thai is worth seeking out for northern Thai dishes like khao soi, egg noodle curry soup with coconut milk, warming spices and a crispy noodle nest. Snappy pork sausage (saioua) is seasoned with coriander, shallots, galangal, lemongrass and black pepper. Crispy rice salad combines the funky joy of fermented chicken, ginger and peanuts. That’s our kind of salad.

SUMMER 2016, VENTURA BLVD

THE SAUCE

Grand Entrance The Valley restaurant boom continues migrating west, with the opening of Claudine in Encino.

isitors to the new Claudine Artisan Kitchen and Bakeshop will hardly believe it is the same spot that housed Rosti Tuscan Kitchen. Now open and airy, with hues of white and turquoise, and blond wood, it feels infinitely more spacious and contemporary. Better yet is the food. Helmed by Valley natives and best friends Anthony Jacquet, who did stints at both Whisper Restaurant and Lounge at The Grove, and pastry chef Lea Newton, the duo says the eatery represents their homecoming. “We both grew up and still live in the Valley. We have worked at several places in LA and we are really thrilled to finally return home,” shares Anthony. Claudine serves breakfast and an all-day menu (that goes until the 8pm closing time) as well as an already popular weekend brunch that runs from 8am to 3pm. The bar features a rotating selection of California beer and wines. Anthony and Lea offer complimentary skills. He is the culinary force behind hearty dishes like a meat-packed, short rib grilled cheese sandwich with braised onions (photo on left), as well as a house-cured lox on toast with crunchy pickled shallots, capers and cucumber—and truly distinguished by a delicious preserved lemon cream cheese spread. Another thoroughly enjoyable entree is his “BLAT” salad: a fresh, crisp dish set off by flavorful smoked bacon, perfectly ripened avocado and an ample serving of buttery buratta cheese. Lea bakes cookies, brownies and cupcakes each day and is responsible for what is this writer’s absolute favorite dish on the menu: Lea’s Lightened Quiche with spinach, basil and a perfectly cooked, chewy crust. The quiche appeals to both the head (light/healthy) and the heart (satisfying/filling), and delivers in spades on both ends. “I make it with only one egg,” she says, “but it has lots of cheese!”  16350 Ventura Blvd., Encino, 818-616-3838; order online at claudinela.com

WHEN HUNGER PANGS Clockwise from top: short rib grilled cheese sandwich; “BLAT” salad; brown butter rice krispie treats

VENTURA BLVD, SUMMER 2016

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mall event, large event or no even The craving is all you need! Small event, large event or no event, the craving is all you need! —Cheryl Canter, CEO

C AT E R I N G . C A F E . P R I VAT E D I N N E R S CATERING  CAFE  PRIVATE DINING 14543 erwin street van nuys, CA 91411 14543 erwin street van nuys, CA 91411 818.787.0601 bakeditmyself@sbcglobal.net www.bakeditmyself.com 818.787.0601

bakeditmyself@sbcglobal.net

www.bakeditmyself.com

THE SAUCE

Perfect Pairings Melt-in-your-mouth cheese and wine combinations to end a hot summer day or kick off an alfresco soiree.

hen the weather is cool, there is nothing more fulfilling than a complex, pungent cheese. But heat seems to dictate lighter, crisper fare. Here Kia Burton, co-owner of The Cheesemonger in Sherman Oaks, pulls a trio of cheeses from her counter that “screams summer,” while Tim Coles of Woodland Hills Wine Company suggests some complimentary beverages.

WABASH CANNONBALL

KB: This semi-soft goat cheese comes from an old-school dairy in Indiana. The ash lowers the acidity of the cheese and creates the perfect environment to grow the rind, which has a lot of flavor. It is light and citrusy.

2015 GREYWACKE SAUVIGNON BLANC

$19.95 TC: A Sauvignon Blanc, like this one out of the Marlborough region of New Zealand, would be terrific. It has hints of grapefruit and a nice brisk acidity, making it crisp and refreshing.

ANDEERER TRAUM

KB: This Alpine-style cheese has herbaceous complexity. With hints of flower and grass, it tastes like summer. It’s complex but not overpowering. It needs a wine that is light-bodied and tart.

2014 MORGON BEAUJOLAIS

$14.95 TC: I’d recommend a Beaujolais like Morgon. 2014 was a great year for Beaujolais out of the Cru vineyards in France, which is the region where this bottle comes from. It is a medium-weight wine with nice earthiness, and cranberry and raspberry flavors. It tastes much more expensive that it is.

VENTURA BLVD, SUMMER 2016

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THE SAUCE

Straight to the source to reveal Valley food trends!

WATER BUFFALO MILK CHEESE

KB: This Italian cheese has twice the butterfat of cow’s cheese. It’s very rich and creamy. It would be nice with something equally as rich and effervescent.

The Destination For Valley Foodies.

ALLIMANT-LAUGNER SPARKLING ROSÉ

$18.95 TC: This sparking rose out of the Alsace region of France has more fruit flavor and body than you’d typically get with a sparkling wine. It is nice and light though, which makes it easy to drink in the heat.

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SUMMER 2016, VENTURA BLVD

THE SAUCE

IT’S SUMMER AT

THE BLUE DOG

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

THE SAUCE

Slice of Summer Food stylist and chef Kara Mickelson offers her secret recipe for an irresistible seasonal sweet. WRITTEN AND PHOTOGRAPHED BY

KARA MICKELSON

GRILLED PEACH TART WITH BUTTERMILK CUSTARD Makes one 9-inch filled tart, plus extra mini-tarts

Grilled Peaches 2Â˝ pounds semi-firm peaches Âź cup melted butter Slice fruit in half with a paring knife. Start at the stem end and continue slicing through to the pit. Keep the blade against the pit and slice to the other side. With a firm grasp of each side, twist in opposite directions until the flesh comes free from the pit. Quarter or leave the fruit in halves. Brush with melted butter and grill on a preheated, oiled grill. Grill until marks are visible on the edges. Rotate and grill the other side. Cool to room temperature. Reserve.

VENTURA BLVD, SUMMER 2016

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OFF

$ 5 ily meal a n y fa m m o re $25 or ad is w it h th

Buttermilk Custard 2½ tablespoons all-purpose or pastry flour 1 cup granulated sugar 1/3 cup buttermilk 3 large eggs ½ cup melted butter, room temperature ¼ teaspoon kosher salt 1 teaspoon vanilla extract ¼ teaspoon ground allspice pinch ground cinnamon and nutmeg ¼ cup apricot jam, warmed

EVERYTHING FRESHLY MADE FROM S CRATCH EACH DAY IN OUR KITCHEN Dine-In, Take-Out, Catering or Delivery

818-849-5341

Store Hours (Delivery Available) Artfully arrange the peaches in a partially cooked tart shell. Mix all ingredients in a large bowl and slowly pour over the fruit. Bake tart at 350º for 35 to 40 minutes. Remove from oven when center is cooked through and firm. Brush jam on slightly warm tart.

Tart base—Pate Sucree Makes two 9-inch tart shells 2½ cups unbleached pastry flour 4 tablespoons sugar (granulated or light brown) 8 ounces chilled, diced, unsalted butter (2 sticks) 2 large egg yolks ½ teaspoon kosher salt ¼ cup ice water ½ teaspoon citrus zest Place dry ingredients in a food processor and pulse until combined. Add butter and pulse until mixture resembles a course grain. Add water and egg mixture a little at a time and pulse. When mixture comes together into a ball, remove and place on parchment paper. Smooth and form into a disc. Add more flour if needed to prevent sticking. Begin rolling between two pieces of parchment paper, just enough to flatten the disc to 1-inch thick. Cover and place in the fridge or freezer for an hour. Remove dough and let soften till firm yet pliable. Roll into two discs 3 inches wider than the tart pans. Form into tart shell and trim off excess with a paring knife. Prick shell with a fork to allow steam to escape. Place in freezer or fridge to firm the butter before cooking. Line tart shells with parchment paper to cover. Bake (with pie weights if you have them) at 375º for 10 minutes. Reduce heat to 350º and continue to bake until dough turns pale in color. Reduce heat to 325º if the edges are cooking too fast. Cover with foil or crust guards and continue cooking until edges turn opaque. Carefully remove parchment (and weights) and continue to cook until the edges are light in color and the center is fully cooked. Cool completely before filling. Freeze unused tart shells for up to one month. 

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11am-9pm, Mon.-Sat.

4344 Woodman Ave., Sherman Oaks, CA 91423

www.goldiesrotisserie.com

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818.906.2345 Mon-Fri 6am-10pm | Sat 8am-8pm | Sun 9am-5pm | Overnight Service WWW.STEAMERCLEANERS.COM

SUMMER 2016, VENTURA BLVD

T 46

VENTURA BLVD, SUMMER 2016

SUMMER MEDLEY A fruit carpaccio with almonds, honeycomb, cacao nibs, chia seeds, lebne and edibleourventurablvd.com flowers

The Raw DEAL The rise in popularity of raw foods is creating culinary experiences that exceed even the most adventurous diner’s imagination. Here, meet some of the innovators who helped spur the trend and the group of local chefs who are carrying the (unlit) torch. WRITTEN BY JOSHUA

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LURIE |

PHOTOGRAPHED BY SHANE

O’DONNELL |

STYLED BY KARA

MICKELSON

SUMMER 2016, VENTURA BLVD

The Raw Deal

“Valley dwellers seem to be embracing all manner of —which some chefs intuit as something of a challenge.”

raw foods

hen it comes to “raw” food, you’ll find numerous interpretations. Vegans are quick to point out that raw food means plant-based ingredients that aren’t heated above 118°, thereby preserving beneficial enzymes and nutrients. For others, raw brings to mind oysters and crudo or meat preparations like tartare and carpaccio. Still others think of Hawaiian classics like poke and Japanese predilections for sushi and sashimi. At the most basic level, fruits and vegetables are what many people think of as raw food. But for just a moment, forget about all of this—any preconceived notions— and open your mind to discovering a plethora of uncooked possibilities. THE RAW RISE When late Chicago legend Charlie Trotter and fellow co-author Roxanne Klein published their Raw cookbook in 2003, the two chefs adhered strictly to the raw, vegan definition of temperature control while applying fine dining techniques (and occasional luxury ingredients) to dishes like portobello mushroom pave with white asparagus vinaigrette. In LA, raw, vegan food first took hold in beach cities like Santa Monica and Venice, where alternative diets are more readily embraced. Places like Juliano’s RAW and Euphoria Loves Rawvolution (both of which have closed) captured peoples’ attention. Matthew Kenney’s Plant Food + Wine in Venice is the latest concept to preach the gospel of raw. Closer to home, SunCafe Organic was a trailblazer, among the first on this side of the hill to offer a full vegan menu. Next (when it comes to noteworthy fare) came The Gadarine Swine, also in Studio City, followed by 118 Degrees in Tarzana (there’s that temperature again). All three restaurants appear to be doing brisk business. WHEN IT COMES TO CRUDO At Il Grano, which closed in 2015 in West LA after 18 years in business, chef Sal Marino was an early proponent of crudo, the raw seafood preparation popular in Italy. Marino, whose family also runs Marino Ristorante in Hollywood, combed fish markets, farmers markets and his backyard garden to come up with the best, most inventive preparations. During one of my last meals at the restaurant, he served a beautiful tuna crudo with raw sliced almonds. In the past, he also prepared crudo flights that rotated in preparations like thinsliced Maine sea scallop topped with yellow beet, albacore dressed with salmon roe or silky Japanese

VENTURA BLVD, SUMMER 2016

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The Raw Deal

WHEREâ&#x20AC;&#x2122;S THE BEEF? Steak tartare with a quail egg, caper berries, fried lotus chips and whole grain mustard ourventurablvd.com

SUMMER 2016, VENTURA BLVD

The Raw Deal

SUNKEN TREASURES Sea Bass crudo with tangerine, avocado, shishito peppers, puffed wheat, strawberry, kumquat and micro cilantro

red snapper sprinkled with black pepper. Now Denis Dello Stritto, who hails from Caiozzo, Italy, carries the torch (unlit, of course) for crudo with Culina, a modern Italian restaurant located inside The Four Seasons Beverly Hills. Culina even has a dedicated crudo bar by the entrance that prepares seasonal dishes like swordfish carpaccio with Meyer lemon, pink pepper and basil. Another showstopper involves sea scallops with fava bean puree and luxurious black truffle.

VENTURA BLVD, SUMMER 2016

DEEP SEA DINING Of course one of LA’s most established raw food preparations is sushi. The Valley is well known for sushi masters like Kazunori Nozawa. He closed Studio City’s Sushi Nozawa in 2012 after 25 years in business, but still implores diners to “trust me” with his new chain eatery sugarFISH. It has already spawned a spinoff—the hand roll emporium KazuNori, with locations both downtown and in Westwood. Ventura Boulevard continues to house some of the

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The Raw Deal

city’s most highly regarded sushi bars like Studio City’s Asanebo and Kiwami, and Tarzana’s Sushi Iki and Sushi Yotsuya. One of the fastest growing trends is poke. This traditional Hawaiian dish now has more fans than ever given the plethora of poke places that are popping up all over LA. Valley newcomers for buildyour-own poke bowl shops include Poke Bar in Studio City and 8oz Poke in Sherman Oaks. Both offer a choice of seafood (typically tuna or salmon) tossed with ingredients like soy sauce, sesame oil, onion and seaweed. The Hawaiian word “poke” translates to English as “to slice” or “to cut” and the fish is normally served in cubes. ARTISTIC INTREPRETATIONS Market-driven chefs are also finding inventive ways of presenting and plating raw fruit and vegetables. Last fall, The Bellwether chef Ted Hopson prepared a butternut squash carpaccio that resembled a bouquet, which arrived in a bowl on toasted walnut milk, enlivened with a drizzle of honey vinegar. Closer to Christmas, Girasol chef C.J. Jacobson, who generally prefers mountain foraging to farmers market stalls, prepared a vivid, autumn fruit carpaccio with shaved Concord grapes, two types of crunchy kohlrabi, ruby-hued pomegranate arils, wild California bay leaf vinaigrette and chives. These

Raw fish and meat also always have a place on his menu but in unpredictable ways. “When we eat raw fish, we’re so used to having it with things like soy sauce or wasabi or California avocado,” Ted says. Instead, Ted will combine big eye tuna with fennel confit, spicy Calabrian chile and raw, tangy puttanesca sauce. Still, the core ingredient must shine through. The chef recalls his days at Water Grill, saying, “One of the lessons from working with David [LeFevre] is making fish taste like fish and not covering it up.” The Valley has a sizable Peruvian population, which means a wealth of eateries that serve ceviches and tiraditos, two popular seafood preparations. In both cases, the fish and shellfish are unheated but “cook” when hit with citrus juice or leche de tigre, a piquant blend of lime juice, garlic and ginger that helps balance its frequent co-stars—starchy, steamed hominy-like choclo and sweet, sliced yams. Van Nuys is particularly strong for Peruvian cuisine at restaurants like Puro Sabor and Takatis. VEGAN VARIETIES The Valley’s leading authority on raw, vegan cuisine may be Chef Ron Russell, who co-founded SunCafe Organic with Rebecca Smith in 2009 and has stockpiled 250 raw recipes over the past two decades.

“When you think about all the species on the planet—eight million species—how many ? One.”

eat cooked food

combinations and presentations may be more elaborate than most, but as you’re learning, raw food can demonstrate serious range. Valley dwellers seem to be embracing all manner of raw foods— which some chefs intuit as something of a challenge. Take Matt Wilson, who came onboard at Augustine Wine Bar in Sherman Oaks this spring. To the highly regarded veteran of eastside establishments Canele and SQIRL, raw means “freshest ingredients, bright flavors and hot weather.” He’s always scouring farmers markets for inspiration, and while he doesn’t have anything completely raw at the moment, many of his marinated and cured dishes never touch flames and still deliver dazzling results. One previous menu item, salmon tartar crostone, was served with creamy uni, crisp watermelon radish and bursting smoked salmon roe. Beef tartare has also made the cut, but more interesting is Matt’s beef carpaccio featuring filet mignon cured with red wine and plated with arugula, toast and shaved Parmesan. Just half a mile or so down the Boulevard at The Bellwether, chef Hopson admits to enjoying playing around with “the idea of altering your perception of food.” That could mean the aforementioned squash carpaccio, raw fish or raw meat. He believes springtime is a particularly good time to get raw; the season reminds him of eating from his grandma’s garden as a kid. “She and I would take walks around the block and pick the dandelions from the sidewalk and make a salad.” For spring, The Bellwether featured a raw vegetable salad with a variety of crunchy vegetables, avocado tarragon dressing, and dill and fregola for “chewiness.” For summer, he’s showcasing raw fish like hiramasa and tai snapper. Diners will find Ted’s latest and greatest dishes in the “R&D” section of the menu.

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They moved into a larger space in 2014 near Universal City. The restaurant owners don’t limit themselves to raw, vegan food, but onethird of their plant-based, dairy-free dishes still qualify. Ron says, “[Raw food] gives us a culinary edge in that we can surprise people with flavors that they may not have had before. I’ve seen women bring their boyfriends who are hardcore carnivores with this sour look on their faces before the meal, then they try the food and you can see the expectation change. We’ve had people say it’s the best meal of their life—people who didn’t want to be there.” Ron lets inspiration guide whether to cook a dish or keep it raw. “I’ve done almost every cuisine raw, even French, which is a tough one since it’s so butter and cream intensive.” Ultimately flavor is the deciding factor. Ron says, “We never want to hear the words, ‘For vegan food or for raw food, it was good.’” One of Ron’s go-to raw creations is chorizo crafted with Brazil nuts, sun-dried tomatoes, sunflower seeds and spices, and then dehydrated until crunchy. Raw soups and nachos with thin-shaved jicama subbing for tortilla chips are also popular. Ron has a big-picture belief in the health benefits of raw food. “We’ve gotten so far away from what food really is in America with all the processing, like pink slime and stuff that is so unnatural. The body is not meant to process that”, he says. “When you think about all the species on the planet—eight million species—how many eat cooked food? One.” We may never know whether the rest of the animal kingdom would cook their meals if given the chance, but the increase in raw food offered in restaurants tells us the commitment to un-fired fruits, vegetables, meats and seafood is very real. 

SUMMER 2016, VENTURA BLVD

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FRO TO T M TEA REA RDO SUR WN E

A longtime Valley resident and architecture enthusiast resurrects a mid-century modern, historic landmark in Woodland Hills.

WRITTEN BY

SUSAN SPILLMAN |

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PHOTOGRAPHED BY

SHANE Oâ&#x20AC;&#x2122;DONNELL

SUMMER 2016, VENTURA BLVD

From Teardown to Treasure

P “THE HOUSE IS KIND OF STICKING ITS TONGUE OUT AT EVERYBODY.”

VENTURA BLVD, SUMMER 2016

erched atop a hill just south of Ventura Boulevard, sits a somewhat unexpected, captivating sight: a striking three-story geometric house with more than 100 windows and an asymmetrical, crinkled green roof. Celebrated architect Rudolph Schindler built it for actor Albert Van Dekker in 1940. But it’s hard to imagine anyone appreciating this modernist gem more than current owner and savior, Frank Gamwell. “Its like living in a kaleidoscope,” says Gamwell, 54, admiring the splendid streams of late afternoon sunlight at play in his living room. “The reflections are always changing,” he explains. “They’re completely and utterly crazy at night.” One of the largest homes built by Schindler, a protégé of Frank Lloyd Wright, the nearly 3,800-square-foot abode sat in shambles for years. It seemed destined for the wrecking ball until, with help of the Los Angeles Conservancy and preservationist Josh Gorrell, it was declared a historic landmark in 2010. A year earlier Gorrell raised $580,000 to buy the house from the heirs of its second owner, A.I. “Buzz” Bezzerides. Bezzerides was a prolific novelist and screenwriter, who lived in the home from 1955 until his death in 2007 at age 98, seemingly foregoing any maintenance or repairs. Gorrell started the cleanup. Still, the home was uninhabitable when he put it on the market in 2013. “There was no water, air-conditioning and heating, no sewer, and the electrical was totally unusable,” recalls Gamwell of his first visit. Even so, the spectacular loft overlooking the living room from two stories above, the huge geometric-pattern wood ceil-

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From Teardown to Treasure CELEBRATED SPACES Aside from an occasional pop of orange or blue, the home’s interiors feature a palette of neutrals. “Schindler typically used colors from nature in his homes, and I tried pretty much to do that as well,” Gamwell explains.

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SUMMER 2016, VENTURA BLVD

From Teardown to Treasure

VENTURA BLVD, SUMMER 2016

PRISTINE PRESERVATION An outdoor seating area created with flat rock and tree trunks. The lawn, California native “Bent” grass, only has to be watered two times a month, once established. Opposite: Twins Olivia (l) and Isabella (r) relax in the downstairs ourventurablvd.com recreation room on built-in seating—a hallmark of a Schindler design.

From Teardown to Treasure

ings and use of glass, blew Gamwell away. On the spot and with a handshake, he agreed to buy the landmark home for $700,000. Fortunately Gamwell had expertise in restoration. As CEO of the PCM construction company, he oversaw development of the Old Bank District in downtown LA. Since purchasing the property, Gamwell, who was raised in Britain but has lived in the Valley for over two decades, has poured more than $500,000 into restoring the house. Many of the windows—which include wooden sliders, clerestories and irregularlyshaped panes—had been broken and were boarded up. Now repaired or replaced, they provide views of the Santa Susana Mountains and welcome the fluid dance of natural light. These, along with the extensive use of wood, charcoal-colored stone, and enclosed porches and balcony, exemplify Schindler’s trademark integration of structure and nature. There’s also the green copper-paneled roof, which Gamwell replaced, and explains is “supposed to look like the house is draped in a giant leaf.” The exterior stucco has been freshly painted close to its original taupe shade, chosen by Schindler to reflect the color of Topanga Canyon shale. The wood trim remains the yellowgold, inspired by the wheat once grown by Native Americans and missionaries throughout the Valley. Surrounded by so-called “McMansions” and modest ‘50s ranch homes, “the house is kind of sticking its tongue out at everybody,” chuckles Gamwell. Among Gamwell’s additions are: an asymmetrical swimming pool that echoes the shape of a nearby window, a new kitchen, vegetable garden and 20 fruit trees. He also installed solar panels on the carport roof, making the home energy efficient. The original seven-bedroom floor plan was reconfigured to make four bedrooms—all with en suite bathrooms— for the benefit of his teenage twin daughters. The library was converted into a media room. Displayed on its walls are framed posters of several of both Van Dekker’s (The Wild Bunch, The Killers and Kiss Me Deadly) and Bezzerides’ films (Kiss Me Deadly, The Long Haul and Thieves’ Market). The home also boasts four fireplaces, a wine cellar and loads of signature Schindler built-in cabinets and closets. Still, Gamwell’s favorite element is the ever-changing light show. “You wake up in the morning and the sun comes in hitting the beams along the bottom of the room like a streak of light. Then, two weeks later the sun is in a different position and it pours down on the front beam. It’s brilliant.” 

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“YOU WAKE UP IN THE MORNING AND THE SUN COMES IN HITTING THE BEAMS ALONG THE BOTTOM OF THE ROOM LIKE A STREAK OF LIGHT. THEN, TWO WEEKS LATER THE SUN IS IN A DIFFERENT POSITION AND IT POURS DOWN ON THE FRONT BEAM. IT’S BRILLIANT.”

SUMMER 2016, VENTURA BLVD

VALLEY 2.0 With several acclaimed chefs now here and the impending arrival of award-winning restaurateur Ludo Lefebvre, Valley dining enters a new era. WRITTEN BY JOSHUA

VENTURA BLVD, SUMMER 2016

LURIE

SHRIMP & HITS Scratch | Bar & Kitchen’s “Roasted Yet Raw Prawns” dish ourventurablvd.com

PHOTOGRAPHED BY MARIE BUCK

e’ve all heard the hackneyed stigmas surrounding San Fernando Valley dining—residents don’t appreciate good food and talented chefs shouldn’t bother feeding people who gravitate toward gastropubs. Our internationally-inspired, family-run restaurants even get short shrift (but can hold their own against any of their “peers” in LA). Now some major LA talents are planting roots, and mainstream culinary respect seems destined to follow. Black Market Liquor Bar was an early turning point. Antonia Lofaso was best known for Top Chef before opening this “small plates” Studio City restaurant with two partners. Black Market was a breakout success in 2011 and even spurred a rare reverse migration, with Valley operators opening a Westside hit, Scopa Italian Roots. Antonia’s restaurant success is fueled by continued reality TV show appearances. Another Top Chef alum, C.J. Jacobson, further elevated Valley dining with the 2013 debut of Girasol near Tujunga Village. He is now immersed in opening another restaurant in Chicago, but Girasol’s menu still reflects the seasons and spotlights progressive plating. Diners enjoy interesting combinations; hamachi joins sea beans and finger limes in a white fir and wild sorrel broth. Even humble sunchokes get star treatment, dressed with honey, white sage and foraged yarrow. Restaurants with accomplished chefs really started kicking into high gear in 2015 when The Bellwether opened in Studio City. Ted Hopson, who had clocked quality time at prestigious Westside establishments including Water Grill, Father’s Office and Lukshon, teamed with fellow Father’s Office alum Ann-Marie Verdi. Why here? As Ted explains it, his wife teaches nearby and they recognized the Valley is “underserved.” The Bellwether delivers a seasonal menu that spans the globe— from a textbook patty melt to a crispy soft shell crab with soba noodle salad. Ann-Marie’s beverage program is similarly au courant. Ted says, “We’re that restaurant where you can go for a prom date or your average Tuesday or in my case—we have kids, we’ve got a babysitter—let’s go out to dinner.” He dismisses the notion people don’t care about good food in the Valley, noting, “We opened up here and so many people who live close by come in and say, ‘thank you.’”

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HATCHING IDEAS Ted Hopson and two of his dishes at Bellwether: an eggtopped version of avocado toast and a brunch entree entitled, “Eggs in Purgatory.”

SUMMER 2016, VENTURA BLVD

ARTISTIC ENDEAVORS Top to bottom: Scratch | Bar’s Fire Grilled Branzino; Tonkatsu Pork Ramen from from the eatery Phillip plans on opening with Luke Reyes; Phillip with wife, Margarita.

VENTURA BLVD, SUMMER 2016

“A bellwether is a trendsetter or frontrunner,” Ted explains. “We picked the name because we knew there wasn’t anything like this out here. … It’s lived up to the name.” Ted shares that he has chef friends who visit The Bellwether on weeknights to gauge business and see if they should open next. Phillip Frankland Lee is another high-profile chef to follow his gut. The proud Valley native honed his cooking skills at Hatfield’s and Stefan’s at LA Farm before opening The Gadarene Swine with wife/pastry chef, Margarita, in Studio City. The ambitious vegan eatery enjoyed a two-year run before closing in July (due to a partnership dispute). In 2015 the duo relocated Scratch|Bar & Kitchen from Beverly Hills to Encino, adding artisan flourishes like house-made cheese and charcuterie. Phillip’s daring approach extends to hospitality, where cooks double as servers. By all accounts, it’s been a screaming success; tables in the small space are booked weeks in advance and service recently expanded to include lunch. Next door, he and chef/partner, Luke Reyes, plan to debut Oh Man! Ramen in late summer. And Phillip says he has plans to open even more eateries in the outdoor mall (Encino Place). “I’ll put the San Fernando Valley against anybody else when it comes to hole-in-the-wall ethnic food,” Phillip says. “What I don’t think of is the Valley as a place to see what new young chefs are coming up with. All that means is that there’s room.” In the next couple of years, he anticipates an infusion of young chefs branching out on their own in the Valley, thanks to the lower rent. Branching out is something Ludo Lefebvre, the French chef who rose to fame through the LudoBites pop-up series (including one Sherman Oaks stop) and as a judge on The Taste, has never been afraid to do. The Valley resident, along with partners Jon Shook and Vinny Dotolo, owns Mexican-French brunch spot Trois Familia in Silver Lake, fine dining destination Trois Mec in Hollywood and adjacent always-packed French bistro Petit Trois. Now Ludo is coming home to roost. The trio is replacing Il Tiramisu in Sherman Oaks with a more ambitious Petit Trois outpost. “It is time to keep some of the Valley residents on this side of town when it is time to go out to eat,” Ludo says. Toward that end, Petit Trois Sherman Oaks will be larger than the original, will take reservations, and will serve breakfast, lunch and dinner. Otherwise, the chef tells us to expect a similar menu and feel, and “some great joie de vivre, Valley style.” “The Valley has an unfair reputation,” says Ludo. “I live here and many of my friends live here. I think we are all pretty cool, but chefs and restaurant groups are scared of the Valley.” He tried to raise money to open a Valley restaurant seven years ago and encountered resistance. But now Studio City has started attracting top-notch talent and he sees “as much potential as any area of Los Angeles.” 

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PHOTOGRAPHED BY WONHO FRANK LEE, YASMIN ALISHAV AND LU TAPP

Valley 2.0

“The Valley has an unfair reputation. I live here and many of my friends live here. I think we are all pretty cool, but chefs and restaurant groups are scared of the Valley.” —Chef Ludo Lefebvre

PHOTOGRAPHED BY SUSANA CAPRA

BISTRO ON THE BLVD Scenes from Petit Trois on the westside. Ludo (pictured in the kitchen above) plans to open a second branch of the popular eatery in Sherman Oaks.

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SUMMER 2016, VENTURA BLVD

Camping The

Kitchen

STYLED BY KARA

MICKELSON |

PHOTOGRAPHED BY SHANE

VENTURA BLVD, SUMMER 2016

Oâ&#x20AC;&#x2122;DONNELL

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Roughing it never tasted so good. With a little help from our experts, go fish, forage and frolic to your heart's desire and still bring your A+ cooking game to the great outdoors.

PEANUT BUTTER CHOCOLATE ESPRESSO S’MORES Makes 6 s’mores Gloriously gooey, unexpectedly peanut-buttery, filled with rich, melt-in-yourmouth chocolate espresso ganache. Make the graham crackers and ganache in advance (can be frozen too) and assemble on-site with toasty marshmallows.

KEEP IT SIMPLE Choose proteins such as meat with quick cooking times. Brisket and ribs sound enticing but will keep you monitoring the grill for long periods. If you have a decked-out trailer, choose an energy-saving Crock-Pot dish versus keeping the oven on for menu items with longer cooking times. BACKWOODS STYLE Cast iron skillets that harken back to pioneer days will set you up in style for cooking, serving and cleaning. They are heavy yet durable and if properly seasoned will clean without soap and go directly from hot grill to table. They retain heat; so cover the handles and bottoms with cooking mitts or heavy kitchen towels.

¼ cup dark brown sugar 6 tablespoons unsalted butter ¼ cup smooth peanut butter, without sugar or salt 2 tablespoons honey 2 teaspoons molasses ½ teaspoon kosher salt ¾ teaspoon baking powder ¼ teaspoon cinnamon seeds from 1 vanilla pod 1 teaspoon vanilla extract 1½ cups whole-wheat flour ¼ cup buckwheat flour ¼ cup whole milk 8 ounces dark chocolate chips or chopped chocolate, 60% cocoa 6 ounces heavy whipping cream 1 tablespoon instant espresso powder 24 large marshmallows, or one jar of marshmallow whip, divided 6 teaspoons peanut butter optional: roasted, salted peanuts (whole or chopped) To make the peanut butter graham crackers, cream together sugar, butter, peanut butter, honey and molasses in the bowl of a stand mixer fitted with a paddle attachment, until creamy. Add salt, baking powder, cinnamon, vanilla seeds and extract, and mix well. Slowly add half of the flour and mix thoroughly. Add milk and then the remaining flour, and beat until combined. Remove from mixer and form into a ½-inch disc between two pieces of parchment paper. Chill for 30 minutes in refrigerator. Roll out between two sheets of parchment paper to 1/8-inch thickness. Cut with a 4-inch fluted cutter and add vent holes with the back of a toothpick or skewer by lightly poking dough. Freeze overnight on a parchment-lined sheet tray. Preheat oven to 325º and bake 8 to 10 minutes, from frozen, or until edges start to brown. Cool and reserve. To make espresso ganache, add chocolate chips to a large bowl. Bring cream to a simmer. Remove from heat and stir in espresso powder. Pour hot cream over chips and let sit for 10 seconds. Slowly stir with a wooden spoon until thick and creamy. Pour into a 9x13 cake pan or rectangular vessel lined with a buttered piece of parchment paper. Chill overnight. (Can be made 3 days in advance.) Cover with parchment paper after chocolate sets. Cut ganache into 2½-inch circles or 3-inch squares, for a total of 6 pieces. (Cut and freeze up to 7 days.) To assemble s’mores, spread one side of graham cracker with 1 teaspoon peanut butter, sprinkle with nuts and top with a piece of espresso ganache. Toast marshmallows (4 per s’more) and place on the inside of the graham cracker top. Heat a few minutes on the grill or in the oven, on a foil-lined sheet tray or cast iron skillet. Carefully top each base with the gooey marshmallow. Serve.

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SUMMER 2016, VENTURA BLVD

The Camping Kitchen

GRILLED MIXED LETTUCES WITH RADISH, TOMATO, GREEN ONION & SESAME KIMCHEE VINAIGRETTE Quick-grilled mixed greens still maintain side salad status, but the melted butter, smoky char and flavorful Sesame Kimchee vinaigrette make this a light, appetizing main course on a warm summer night. Make vinaigrette up to 3 days ahead. Sesame Kimchee Vinaigrette (makes 1½ pints) 1 garlic clove, minced 3 tablespoons finely minced kimchee (found at specialty or Asian markets) 1 tablespoon Dijon mustard 2 teaspoons roasted sesame seeds ¼ cup raw apple cider vinegar 2 tablespoons fresh lemon juice 1-2 tablespoons raw honey 1 cup vegetable oil (or safflower or grapeseed) ½ teaspoon kosher salt 1 ⁄8 teaspoon ground white pepper freshly cracked black pepper to taste 2 teaspoons water Other Ingredients heads of hardy lettuce (such as romaine hearts, radicchio, Little Gem, green or red leaf heirloom, ½ head per person) melted butter sliced cherry tomatoes, radishes, green onion, lemon wedges Alaea Hawaiian sea salt or flake salt Combine all dressing ingredients in jar and shake. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens. Store leftovers in the fridge for up to a week. Clean lettuce and then slice in half, leaving the stem intact. Use smaller heads that will result in manageable serving portions. Brush the cut side with melted butter and place on a medium-hot grill or in a cast iron skillet that has been heated on the grill or stovetop. Heat about 1 to 2 minutes on the cut side to create a nice smoky char. Serve in tins or individual cast iron skillets with sliced cherry tomatoes, radishes, green onion, lemon wedges. Sprinkle with salt.

VENTURA BLVD, SUMMER 2016

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GET CREATIVE Add flavor-enhancing herbs, aromatics and seasoning spices to pre-made sauces, glazes, dressings, gourmet spreads and compound butters for quick, easy flavor. Think rubs, spice mixes, pickled condiments and toppings such as candied nuts that add flavor and limit the amount of ingredients you have to wrangle in your campsite kitchen.

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DOUBLE DUTY Go both raw and grilled. Recipes like grilled mixed lettuces can fill up you and your plate, eliminating an extra side dish. Fruits such as apples, pears or sliced, grilled stone fruit can be topped with browned butter, honey, nuts, coconut flakes, crĂ¨me fraĂŽche, melted chocolate and salted caramel for a quick dessert. And they are great fresh or grilled in salads or served with breakfast.

SUMMER 2016, VENTURA BLVD

The Camping Kitchen

BEAR CLAW FRENCH TOAST Serves 6 to 7 Kid-friendly, with creamy-tart labneh cheese and maple almond butter will have you out of bed before the birds start chirping. 6 extra-large eggs 1¾ cups half and half 1 vanilla bean, deseeded 1 teaspoon vanilla extract pinch ground nutmeg ¼ teaspoon kosher salt 1 large loaf challah, frozen 1 ounce unsalted butter vegetable oil 1 cup raw almonds

BE EFFICIENT Consider grill size and available space for cooking. Campsite grills are typically smaller. Plan your menus around a few cooking methods and limited amounts of equipment versus setting a menu and then assessing equipment needs. WHAT’S BREWING? A small, battery-operated milk whisk creates the perfect froth for a cup of joe. Set out a few cinnamon sticks, some fancy sugar cubes and ground nutmeg to up your game. Fill a thermos with iced Vietnamese coffee, Thai iced tea or hot water to pour your own brew at leisure.

Almond Butter Filling 7 ounces unsalted butter, room temperature 4 tablespoons muscovado sugar or dark brown sugar 1 ⁄8 teaspoon kosher salt ½ cup unsalted blanched whole almonds 1–2 tablespoons pure maple syrup Place all almond butter filling ingredients in a food processor and pulse until smooth. Chill for 15 minutes. Reserve. Paw Print Mixture ¾ cup labneh cheese, found at Middle Eastern or specialty markets (or equal parts cream cheese and crème frâiche, creamed together) 2 teaspoons maple syrup Preheat oven to 325º or turn grill to mediumlow. Whisk together the eggs, half and half, vanilla beans and extract, liquor, nutmeg, and salt. Cut the frozen challah in 1- to 1½-inch thick slices. Carefully slice into the crust on one side and create a pocket, about 1½ inches wide and deep. Fill each pocket with 1 tablespoon of almond butter. Soak the slices (on both sides) in egg mixture. Heat oil and butter in a very large sauté pan or cast iron skillet over medium heat. Add the soaked bread and cook 2 to 3 minutes on each side, until nicely browned. Sauté the remaining soaked bread slices, adding butter and oil as needed. Reheat French toast in the oven or on the grill with a lined sheet tray or cast iron skillet until cooked throughout Create the “bear paw” in the center of each piece with the mixture, using the back of a spoon. Using a spatula, place in warmed minicast iron skillets and add the almond "claws." Serve with maple syrup, fresh berries and confectioners sugar on the side. 

VENTURA BLVD, SUMMER 2016

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SMOKING SALMON “This is whole-roasted and then pulled Canadian salmon smoking table-side over Timothy Hay. It is served with seaweed crackers on the side. Greek yogurt and pickled vegetables are on top of the ‘lid.’ The dish is meant to be eaten by building yourself a little open-face sandwich using all of the components.” – CHEF PHILLIP FRANKLAND LEE, SCRATCH|BAR & KITCHEN

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

Taste of the Valley There is “eating out,” and there is experiential dining. In recent years the latter has become something we can now do here in the Valley. With creative, inventive menus, wonderful hospitality (they act like they actually want to serve you!) and some of LA’s top chefs helming kitchens, dining along the Boulevard is truly an experience to enjoy. Here we highlight some of the folks who are dominating the landscape. From cutting-edge chefs to the brilliant minds that support them, meet the people behind some of the Valley’s hottest eateries and markets. WRITTEN BY LAURA WATTS PHOTOGRAPHED BY MATTHEW COOKE

70 SWEET BUTTER Emily Smith

73 GELSON’S MARKETS Jessica Siegel

76 LUKE BAR & RESTAURANT Lorenzo “Luke” Hartzog

74 BLUE DOG BEER TAVERN

77 THE SHERMAN Phil Felton & Theo Mavro

SCRATCH|BAR & KITCHEN OH MAN! RAMEN Chef Phillip Frankland Lee

72 GIRASOL RESTAURANT Chef CJ Jacobson

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

75 FRESH BROTHERS Adam Goldberg & Chef Scott Goldberg

78 THE NEW DEAL 79 THE FEDERAL BAR

SUMMER 2016, VENTURA BLVD

Taste of the Valley

weet Butter offers seasonal, homemade, café cuisine with a gourmet touch. Leslie Danelian opened Sweet Butter in November 2010, after her son, Andrew, and daughter, Emily, left home for college. She had worked as a personal chef and caterer, as well as a recipe writer and consultant on several television shows. Sadly, Leslie succumbed to cancer in September 2015. Emily was honored to take over the reins from her mother and mentor, after graduating from NYU.

How do you describe your restaurant?

“Two words describe Sweet Butter (which were also my mom’s favorite words): cozy and tempting. Everyone in my immediate family has or had creative professions, and I am so grateful that now not only do I get to have a creative job, but I also get to be close to my mom every day. Seeing people enjoy her creation every day is an indescribable feeling. Her legacy remains everywhere at Sweet Butter, and I love being able to take recipes of hers to turn into weekend specials. While I miss her desperately, my job description is literally to be my mom! There is nothing cooler than that.”

FAST FACT Leslie and her family, along with Sweet Butter, support fundraising events for brain tumor research at UCLA.

Why did you choose to go into the food industry?

“The idea for Sweet Butter was born when my mom saw an old, vacant Box Brothers store with the sign ‘Restaurant Space for Rent’ in our neighborhood. She had primarily been a caterer for about 10 years before, and opening a brick-and-mortar was the perfect next step.”

What are some of your favorite menu items?

“My favorite: Turkey Fig Sandwich. My mom’s favorite: Grilled Grafton Cheddar Cheese. My brother’s favorite: BLT and the Buttermilk Fried Chicken.”

Tell us something unique about Sweet Butter.

SWEET BUTTER Emily Smith Owner

13824 Ventura Blvd., Sherman Oaks 818-788-2832 sweetbutterkitchen.com

VENTURA BLVD, SUMMER 2016

“My family’s traditions have turned into recipes at Sweet Butter. The Belgian Waffle and the SB Scramble were our Christmas morning breakfast. I modified the SB Scramble one Christmas morning a few years ago to what is now our Vegan Chilaquiles.”

What do you like to do for fun, when you’re not at work?

“Travel! I’ve lived in France, New York and Argentina, and I love to get away—locally or globally— whenever I can. My mom loved writing and always hoped to publish a book one day.”

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Taste of the Valley

SCRATCH|BAR & KITCHEN OH MAN! RAMEN Phillip Frankland Lee Chef/Owner

16101 Ventura Blvd. #255, Encino 16101 Ventura Blvd. #250, Encino 818-646-6085 scratchrestaurants.com

hef Phillip Frankland Lee grew up in the Valley and always wanted to open good restaurants here. He trained at well-known restaurants over the hill—including Hatfield’s, Providence and others—for nearly 10 years before returning to open his own establishments. With his wife, Margarita Kallas-Lee, Chef Phillip owns Scratch|Bar & Kitchen, featuring Angeleno cuisine made from scratch, and Oh Man! Ramen, where chef/partner Luke Reyes serves Japanese fare with a modern California twist.

What can guests expect when they visit your establishment?

“To have a dining experience that they would not expect in the Valley. They will see quality and style that is normally saved for New York, San Francisco or Downtown LA.”

Tell us something unique about your restaurants.

“We don’t have a traditional wait staff. You order directly from the chefs. You basically have a conversation with our kitchen team, and

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they will put together something just for you and your friends!”

How far have you gone to perfect the quality of your restaurant?

“Every day something is being tweaked, tinkered with or thrown out to make room for something better. I think the key to perfection is never being content, even when it is ‘not broken.’”

FAST FACT Chef Phillip has judged several Food Network television shows and recently competed in season 13 of Top Chef. He also competed on and won Chopped, Cutthroat Kitchen and Guy’s Grocery Games (three times).

What do your customers like best about you?

“When you dine with us, you become family.

It is not uncommon for guests to get a round of hugs and handshakes from the staff when returning for a second or third visit.”

Tell us about your team.

“Our team is comprised of entry-level cooks to world-class chefs. Our aim is to take candidates who share one thing in common: the wish to cook the best food and share it with the world. We just provide a stage for them to hone that passion and craft.”

What are some of your favorite menu items?

“Grilled cheese and caviar; green mussel and sea urchin sake shooter; Mexican white prawns; steak and eggs (lunch only).”

Tell us about your cooking style.

“Wholesome and natural, yet modern and fun. Although we like to look at food with modern eyes, we tend to look toward the past for inspiration and aim to take all of our ingredients to the next level while maintaining the integrity of said ingredient.”

SUMMER 2016, VENTURA BLVD

Taste of the Valley

GIRASOL RESTAURANT CJ Jacobson Executive Chef

11334 Moorpark Street, Studio City 818-924-2323 girasolrestaurant.com

hef CJ Jacobson, a Top Chef alum who grew up in Orange County, opened his first restaurant, Girasol, in 2013—just around the corner from Tujunga Village in Studio City. The restaurant’s hyper-seasonal food and cocktail menu features locally sourced and foraged ingredients from the Angeles National Forest and local farmers markets.

Tell us about your cooking style.

“I want dishes to reflect the realities of Southern California. Our team, led by Chef de Cuisine Justin Abram, goes beyond the local farmers market and into the wild to find those California flavors. While the drought has cut down on the selection of plants, we go to the Angeles National Forest area, Lancaster and other locations in search of indigenous herbs, vegetables, leaves and grasses. We are on the hunt for wild bay, wild juniper, white and black sage, sweet clover and California sagebrush. A tea brewed from forest leaves and grasses serves as the basis for our vinaigrette. For me, California is not all about heirloom tomatoes and melons.”

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Why did you open your restaurant?

“My intention was to create a boutique neighborhood spot that would usually be expected in West Hollywood or Beverly Hills. The Valley is now a place worth for people to venture to.”

What would you like guests to know about Girasol?

“The backbone of our refined-rustic cuisine is defined by the changing seasons, our relationship with local farmers, and my interpretation of California cuisine. Girasol is focused on supporting local farmers and purveyors by using sustainable products to bring our guests a dining experience that is both approachable and unique.”

What inspired the name of your restaurant?

“Inspired by its namesake, girasole (the sunflower), our restaurant evokes a warm and inviting environment suitable for any occasion, where all are welcome to experience unique California cuisine and hospitality in a

neighborhood-friendly atmosphere.”

What are some of your favorite menu items?

“These are just a few of the newly-introduced summer dinner dishes, chock-full of ingredients indigenous to California: Peaches and Burrata (Regier Farms peaches, burrata, crispy lentils and a mugwort vinaigrette); Octopus Salad (roasted eggplant, Little Gem lettuce, rosemary ash oil, sweet and wour chili topped with toasted lovage); Beets and Berries (whipped Drake Farms goat cheese, leafy herbs and hazelnuts); and Grilled Tiger Prawns (on wild mole, grilled lemon and California fennel pollen).”

FAST FACT Girasol is open from 5 p.m. Tuesday through Sunday, with Sunday brunch 11 a.m. to 3 p.m. Valet parking is available.

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Taste of the Valley

GELSON’S MARKETS Jessica Siegel, MPH, RD Staff Dietitian

1-800-GELSONS | 818-906-5789 gelsons.com

elson’s Markets are grocery stores featuring a carvery for freshly prepared meats; a self-service salad bar and house-made gourmet salads; Hawaiian-style poke; a bakery and coffee bar; and sushi prepared on-site. Gelson’s has a large staff of on-site chefs who prepare food fresh daily.

FAST FACT Gelson’s has been in business since 1951.

What do Gelson’s customers like best about you?

“I’ve been the dietitian for Gelson’s for 15 years, so I have some very long-standing relationships with customers all over Southern California. People appreciate how personalized my services are and are always especially

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impressed that my direct phone number is 1-800-GELSONS! Our customers appreciate that I’m flexible and realistic about eating because I enjoy all food—even dessert.”

Why did you choose to become a grocery store staff dietitian?

“I’ve always loved grocery shopping, and I always enjoyed talking to people about nutrition. Working with people at the market—the place where they are making the majority of their food decisions—is a great way to educate people about how to eat healthfully.”

What can guests expect when they try a Jessica salad?

“My job is to make vegetables taste good, so I think people will be surprised by just how delicious my healthful salads are—especially if they believe that they don’t care much for vegetables. For my salad creations in Gelson’s Service Delis, I try to highlight at least one

unusual ingredient in each salad, such as kale, Brussels sprouts, miso, butter beans, dates or Marcona almonds. I have converted thousands of people to kale with Jessica’s Crunchy Kale Salad and Jessica’s Chicken and Kale Salad. My salads are popular because they taste good and they are good for you. We use the freshest ingredients available to make them, and I focus on creating unusual flavor combinations.”

What is your go-to 30-minute meal?

“The one that always seems to please my whole family is my recipe for Turkey and Avocado Tostada Salad: cooked turkey breast from Gelson’s Carving Cart, black beans, heirloom tomatoes, avocado, fresh corn, red onion, herbs and a simple homemade lime vinaigrette. You can find the recipe (and hundreds more) at gelsons.com. I serve fresh fruit for dessert, and everyone leaves the table feeling happy and satisfied.”

SUMMER 2016, VENTURA BLVD

Taste of the Valley

BLUE DOG BEER TAVERN 4524 Saugus Avenue, Sherman Oaks 818-990-2583 bluedogbeertavern.com

oused in a 1940s California bungalow, Blue Dog Beer Tavern has served more than 700,000 burgers since opening in 2009. The tavern offers an intimate indoor/outdoor dining experience, with a menu that includes artisanal craft beers, wine, creative burgers, salads, sandwiches and appetizers.

FAST FACT Blue Dog Beer Tavern has served more than 1,200 varieties of artisanal craft beers from around the world.

What should we expect when we visit?

“That’s an easy one—guests can expect a ‘Big Party in a Little House.’ The magic of the Blue Dog is in the welcome each guest receives the moment they step inside. That unique

VENTURA BLVD, SUMMER 2016

feeling helps guests take a breath from the demands of modern living and experience some personal nostalgia. The quirky interior open structure lends itself to a party atmosphere. As the owners say, ‘Everyone wants to find a personal corner to sit and watch the action.’”

Tell us about the action at the Blue Dog.

“We’d say ‘family’ is shorthand for the mutual devotion our owners and the local community have shown each other. That includes the gallery of dog photos that covers every inch so customers can see their devoted pooch. It also includes a place to celebrate everything from one’s birthday, winning a Little League game, rejoicing for a favorite team or the mere joy of living in Sherman Oaks and the surrounding communities. Life is short; why not make it a party?”

What are your favorite menu items?

“Our menu goes back to basics, with juicy, hand-formed burgers and fries made from

scratch. Unique craft beers have been artfully selected from the best the U.S. and the world have to offer that satisfy the most discriminating guest. Eight taps are rotated continuously. Whether it’s our weekly ‘Tuesday Brewsday’ special brew on tap, our chef’s special ‘Pints on a Platter’ of original recipes brewed in beer or our new weekend brunch, there’s always something to love at the Blue Dog.”

How do you give back to your community?

“A sense of community defines the Blue Dog— the recognition that we are part of something bigger. On the front lines of organizing fundraisers for pet adoptions, sponsoring the DR Doghouse Bully Crew Rescue, the Sherman Oaks Little League, the Conor Lynch Run/Walk or UCLA Gymnastics, the Blue Dog wholeheartedly helps those who help all of us. We also host fundraising on-site barbeques to honor the tireless effort of the LAFD men and women.”

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Taste of the Valley

FRESH BROTHERS

Adam Goldberg, Founder & CEO Scott Goldberg, Executive Chef 16060 Ventura Blvd., Encino 818-528-2100 FreshBrothers.com

dam Goldberg and Scott Goldberg are the real brothers behind Fresh Brothers. Scott opened his first pizza place, Miller Pizza Company, in Gary, Indiana in 1985. Twentythree years later, Adam and his wife, Debbie (the co-founder and CMO of the company), brought Scott’s recipes to California. Scott moved west to join the new family endeavor as executive chef.

Describe your food at Fresh Brothers.

“Fresh Brothers’ pizza dough is made daily with unbleached flour. The mozzarella is GMO-free with no additives, fillers or preservatives. Our sauce is packed with 100% fresh tomatoes—not concentrate. Fresh Brothers’ farm-fresh salads are made-to-order with 45+ items on the salad menu. We feature skinny, thin and deep-dish pizzas and a large selection of gluten-free and vegan options. Our wings, bites, tenders and fries are all baked,

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and our wing sauces are all gluten-free with zero trans and saturated fats.”

FAST FACT

What do your customers like best about you?

The Fresh Kids Special®, a pizza sauce created by Fresh Brothers, was recently featured on the TV show The Doctors.

“As a team, we focus on customer service and quality. If we make a mistake, we own it. We also listen to our customers. For example, for a long time we didn’t have jalapeños on our menu. Instead we tried to steer our customers into tasting our giardiniera, a spicy pepper mixture from Chicago. It’s delicious, but we heard our customers loud and clear when they asked us to add jalapeños to our menu. We finally did, and we made a lot of people happy!”

Tell us something unique about your restaurant.

“Adam and Debbie had small children when they first opened Fresh Brothers. Debbie created The Fresh Kids Special®, a pizza sauce with vegetables finely blended into it.

Kids can’t tell they are eating an extra serving of veggies, but the moms know and love it! The Fresh Kids Special was featured on the TV show The Doctors recently, and it got their seal of approval.”

How do you give back to your community? “To us, Fresh isn’t just a name. Not to get too serious here, but it’s key to who we are as a family and as a business. Community involvement is a huge focus for us here at Fresh Brothers. We contribute to almost every school and nonprofit in our communities that asks us for support.”

SUMMER 2016, VENTURA BLVD

Taste of the Valley

LUKE BAR & RESTAURANT Lorenzo “Luke” Hartzog Owner

22616 Ventura Blvd., Woodland Hills 818-876-6000 lukela.com

uke is a relaxed neighborhood restaurant offering farm-to-table, new American fare in an inviting atmosphere. The restaurant offers a convenient gathering spot for locals, businesspeople working at nearby Warner Center or shoppers from Westfield Promenade. His late father’s passion for cooking is what inspired LUKE co-owner Lorenzo Hartzog to open a restaurant with partner Mark LaValle in 2015.

FAST FACT Cocktail hour at LUKE Bar & Restaurant is available six days a week. Every drink— even specialty cocktails—is less than $8, and snacks, such as the caramel bacon popcorn, start at $3.

What can guests expect when they visit your establishment?

“Guests can expect an array of handcrafted

VENTURA BLVD, SUMMER 2016

specialty cocktails to choose from, farmto-table fare with a soft spot for American comfort foods, and exceptional service from our team members. The restaurant is ideal for any occasion—from a night out with the family, a romantic date or an alfresco weekend brunch.”

How far have you gone to perfect the quality of your restaurant?

“The quality of our ingredients is our #1 concern. We only source seasonal, sustainable produce from local farmers markets. We also go above and beyond with our weekly specials, offering hyper-seasonal dishes showing off the best of California’s produce. As for the design, we preserved the skeleton of the time-honored building but added modern touches such as classic crystal chandeliers, skylights and sleek, dark blue banquets.”

What is your favorite thing about working with food? “Not being commercial or industrial—

mom-and-pop. Making sure every dish is handcrafted. Delivering a personal experience. Everything that comes out of the kitchen is consistent.”

What are some of your favorite menu items?

“I love the Luke’s Classic Baby Back Ribs— they’re smoked for 24 hours and literally melt in your mouth. The Twenty-Eight Day Dry-Aged Manhattan Steak is also one of my favorites. Each steak is hand-cut every day and is served with a mouthwatering bone marrow butter. As for dessert, we make a seasonal pluot plum cobbler that is to die for. The cobbler has an extra kick to it, as we add a tiny bit of allspice, cinnamon and ginger.”

How did you come up with the name of your restaurant?

“Using the nickname his dad affectionately gave me as a child—Luke—as the name of the restaurant felt like a fitting tribute to the man who’d taught me everything.”

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Taste of the Valley

THE SHERMAN

Phil Felton & Theo Mavro Owners 14633 Ventura Blvd., Sherman Oaks 818-485-2200 theShermanLA.com AtticattheSherman.com

ituated in the heart of Sherman Oaks, The Sherman is an upscale restaurant featuring American cuisine with a focus on fresh, sustainable ingredients. The eatery features a full-service bar, a varied wine collection, specialty cocktails and premium craft beers with a spotlight on the top local brewers.

FAST FACT In order to make The Sherman familyfriendly, the restaurant offers a full kids menu with items such as waffle grilled cheese and chicken satay.

What do your customers like best about you?

“Our customers come back time and time again because they love the complete Sherman experience. Our staff is very focused

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on providing personalized service so anyone walking through our door feels right at home. The vibe in both The Sherman and The Attic is upbeat and friendly, while the service is top-notch. On top of that, the food is unique, varied and consistent.”

cooking features a world of flavors, including rustic European cuisine, spices from North Africa and Asia, and a South American and Caribbean flair.”

Tell us about your team.

“Hidden above The Sherman in a speakeasyinspired, intimate space, The Attic is the Valley’s premiere cocktail bar. Guests choose their spirit and flavor preference, and then our expert mixologists create a personalized cocktail that is both unique and delicious. The Attic pays tribute to both classic and the latest trendy cocktails with a focus on providing only the best service. The Attic offers the full Sherman food menu as well as a small yet eclectic bar menu to complement custom cocktails. With dim lights, mirrored walls, red leather couches and live music on Wednesdays and Thursdays, The Attic regularly attracts LA’s coolest crowd.”

“Co-owner Phil Felton has worked in food and beverage for years and has helped establish several restaurants/bars. He is a Valley native and lives in Woodland Hills with his wife, Brenda, and their two girls. Phil works with bar manager Nick Dettorri to create unique and fresh muddled cocktails to pair with our dining specialties. Co-owner Theo Mavro is a native of South Africa. He lives in Sherman Oaks with his wife, Laurie, and their three young children. Executive Chef Jason Francisco spent his childhood traveling and living all over the world before attending Le Cordon Blue and working in the food industry in Las Vegas. His

Tell us something unique about your restaurant.

SUMMER 2016, VENTURA BLVD

Taste of the Valley

THE NEW DEAL 3501 West Magnolia Blvd., Burbank 818-861-7731 thenewdealrestaurant.com

he New Deal is a family-owned restaurant offering a modern take on nostalgic American recipes surrounded by relaxed, 1930s revival décor. Chef Kerry Krull-Meadows has worked in the restaurant industry for more than 25 years and trained at Le Cordon Bleu. Her daughter, Kendra Simon, developed the restaurant’s concept—from the interior design to the period artwork to the unique dishware and vintage glasses. Kerry’s son, Ramsey Krull, specializes in hospitality as well as mixology, creating the seasonal beer and wine “cocktails” served at The New Deal.

How far have you gone to perfect the quality of your restaurant?

“Having been in the industry for so many years, Kerry knows that amazing food alone does not complete the dining experience. (However it is the most important!) Creating an environment that makes the customer feel like they are having dinner with an old friend

VENTURA BLVD, SUMMER 2016

is one of the many priorities—along with healthy ingredients, supporting local farms and giving back to our community.”

What can guests expect when they visit your establishment?

“A warm welcome, good beer, an amazing boutique wine list, a full stomach and a delicious chocolate malt.”

What inspired your restaurant’s name?

“Burbank, California was built during the Roosevelt era. Many of its buildings still represent that time period, as well as the nearest elementary school being named after FDR. It

FAST FACT The New Deal customers can take their receipt just down the street to Kerry’s café, Romancing the Bean, for 10% off their beverage of choice.

seemed appropriate to honor our hometown with a nod to the relevant historical time and to create a restaurant with integrity and respect to all of these things.”

What is your go-to 30-minute meal? “Beer and a burger! Can’t beat that.”

Tell us about your cooking style.

“Although having received her training from one of the most prestigious chef schools in the world, Kerry has sort of an ‘old-school’ style to her cooking. Seared, blanched, sautéed and presented to perfection … but the part that you don’t see is the good old ‘made with love’ that is missing from so many restaurants these days. Our family values were learned in the shop (Kerry’s father owned a mechanics garage and gas station in Studio City for most of her life), in the garden (tending to herbs and roses were her mother’s specialties) and in the kitchen, where everyone had a place and a purpose.”

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Taste of the Valley

THE FEDERAL BAR 5303 Lankershim Blvd., North Hollywood 818-980-2555 thefederalbar.com

he Federal Bar is a gastropub serving American cuisine including innovative and traditional comfort foods as well as vegetarian and vegan fare. The restaurant offers 25 American craft beers on draft and small-batch cocktails. Serving the community since 2011, The Federal Bar features entertainment seven nights a week and hosts a variety of private celebrations in its upstairs events space. Chef Melanie Russel is a San Fernando Valley native with professional culinary experience at a variety of local restaurants.

What are some of your favorite menu items?

“OMH (Oh My Habanero) Burger: spicy beef patty, charred habanero, pepper jack cheese. Quinoa and Kale Bowl: roasted apple, cauliflower, grilled grapes, jicama with shallot vinaigrette. Grilled Cheese and Tomato Soup: aged cheddar, fontina, pepper jack, housemade artisan focaccia bread. Short Rib Poutine: gravy, house fries, Parmesan, fried egg.”

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Tell us about your team.

“GM Steve Simon’s hospitality, special event and live entertainment experience lends itself well to The Federal, as well as his skills in blending food and entertainment experiences. Assistant GM Carl Mancuso curates the beer list. He is a certified cicerone and focuses on beer pairings, special beer dinners and tap takeovers. Mark ‘Skip’ Buccola manages the nightclub and event space. Laura Prosser, director of sales, has event experience that makes her the perfect person to plan weddings and corporate events in a relaxed, fun atmosphere. The unique thing about all the managers here is that they all were born and

FAST FACT Before joining The Federal Bar, Chef Melanie worked at Haywood in Silverlake, Huckleberry’s Place in West Hollywood and Bow and Truss in North Hollywood.

raised in the North Hollywood/San Fernando Valley area. There is a real sense of pride working in and being a part of the revitalization of the North Hollywood area. We love being a part of the neighborhood and the Noho Arts district.”

What do your customers like best about you?

“Our customers like the fact that, in addition to daily specials, we vary our menu, drink and draft selections. There is always something new to try.”

How do you give back to your community?

“We are supportive of the artists that surround us here in the NoHo Arts District. Every Wednesday night we host The Federal Affair—a music jam where local musicians can get on stage and play. We participate in the monthly Noho Arts Walk. We also support Hands For Hope, which provides out-of-school programs in the local community.”

SUMMER 2016, VENTURA BLVD

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BEVERLY HILLS

11201Acama.com

BRENTWOOD

$1,499,000 818.398.0797

SUNSET STRIP

13037 Magnolia Blvd Randi Lieberman

BALDWIN HILLS/VIEW PARK

PASADENA

$1,299,000 818.903.8007

DOWNTOWN LA

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 2015 #1 Producing Agent, Sherman Oaks 2015 #1 in Number of Closed Sales, Sherman Oaks 2015 CRAIG STRONG

TOLUCA LAKE 10405 Sarah Street $4,395,000 Beds: 5 Baths: 5.5 Size: 5,310 +/- sqft Lot Size: 15,979 +/- sqft 10405Sarah.com

TOLUCA LAKE

10346 Moorpark St $12,000,000 8 beds | 8 baths | 14,876± sq ft | 5221 ± acres SHERMAN OAKS

TOLUCA LAKE

10505 Bloomfield Street $1,495,000 4 beds | 4 baths | 3,154± sq ft | 6,320± sq ft lot BURBANK 10331 Valley Spring Lane $3,995,000 Beds: 6 Baths: 5.5 Size: 5,078 +/- sqft Lot Size: 9,098 +/- sqft

3315 Longridge Avenue $1,495,000 3 beds | 2.5 baths | 2,432± sq ft | 11,498± sq ft lot STUDIO CITY

3336 Wrightwood Drive $2,435,000 4 beds | 4 baths | 3,154± sq ft | 10,105± sf ft lot

621 N. Evergreen Street $1,175,000 4 beds | 3 baths | 2,373± sq ft | 5,800± sq ft lot TOLUCA LAKE

4845 Cartwright Avenue $1,495,000 4 beds | 4 baths | 2,341± sq ft | 8,102± sq ft lot

StrongRealtor.com Like us on Facebook: facebook.com/cstrongrealtor Download the Strong Realtor app from the Apple App Store and Google Play.

10331ValleySpringLn.com

TOLUCA LAKE

4270 Arcola Avenue $6,349,000 5 beds | 8 baths | 7,545± sq ft | 19,098± sq ft lot

CRAIG STRONG Executive Director, Aaroe Estates 310.439.3225

Mortgage Capital Partners

Purchase & Refinance

Exciting New Jumbo Options 85% Jumbo Loan

ONE LOAN, NO MORTGAGE INSURANCE 30yr Fixed Rate and ARM Products Available up to

$3,000,000

loan amount

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IO FIRST + FIXED SECOND MORTGAGE 10/1, 7/1 or 5/1 ARM plus Fixed Rate HELOC

up to

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loan amount

90% Jumbo Loan

NO MORTGAGE INSURANCE 30yr Fixed Rate or ARM plus Interest Only HELOC

up to

$1,500,000

combined loan amount

REFINANCE ALERT: RATES ARE DOWN NEAR ALL-TIME LOW TERRITORY Who is actively managing your mortgage? I manage my client’s mortgages which in many cases is the biggest liability they have. You have people managing your assets, but who is managing your biggest liability? I constantly monitor your mortgage for opportunities to meet your goals like maximizing monthly cash flow or minimizing the interest you pay over the life of the loan. Call Now for your Free Mortgage Review.

Trevor Lane - Your Local Mortgage Expert and Sherman Oaks Resident

Trevor Lane Vice President, Mortgage Lending

SOUTHERN CALIFORNIA BRANCHES

818.971.9380 cell/text

L.A. Westside (Main Office)

Beverly Hills

Newport Beach

Calabasas

Westlake Village

Venice

trevormlane@gmail.com

NMLS #531594, CALBRE #01814408 Mortgage Capital Partners

mortgagecapitalpartners.com

12400 Wilshire Blvd, Suite 900 Los Angeles, CA 90025

23564 Calabasas Road, Suite 204W Calabasas, CA 91302

9595 Wilshire Blvd, Suite 205 Beverly Hills, CA 90212 5701 Lindero Canyon Road, Ste 203 Westlake, CA 91362

1200 Newport Center Dr. Suite #185 Newport Beach, CA 92660 1842 Washington Way Venice, CA 90291

This is not an offer for extension of credit or a commitment to lend. Minimum FICO, reserve, and other requirements apply. Programs are subject to change at any time until locked in. LTVs are based on appraised value. Not all applicants will qualify. Mortgage Capital Partners, Inc. is a lender under California Real Estate License #01858965. NMLS #239902. © 2016 Mortgage Capital Partners, Inc.

sold

active

4545 Encino Ave., Encino $2,299,000 www.EncinoSpanishEstate.com

16659 Ashley Oaks, Encino $4,399,000 www.AshleyOaksEstate.com

sold

active

17657 Rancho St., Encino $3,799,000 www.RanchoStreetEstate.com

3833 Hayvenhurst Dr., Encino $2,250,000 www.ColonyWestEncino.com

in escrow

sold over list price!

3857 Hayvenhurst Dr., Encino $3,500,000 www.HayvenhurstDriveEstate.com

active

3644 Westfall Dr., Encino $3,300,000 www.WestfallEstate.com

17437 Palora St., Encino $1,925,000 www.PaloraStreet.com

New ListiNgs ComiNg sooN! Longridge Estates New Construction w/Over 9,000 Sq. ft. $7,500,000 Longridge Estates with Ultimate Privacy and Jetliner Views $3,999,000 Remodeled Encino Hills View Estate, Lanai Road School

sold

5131 Topeka Dr., Tarzana $2,999,000 www.TopekaEstate.com

sold

3656 Westfall Dr., Encino $1,899,000 www.WestfallDrive.com

$2,399,000

Nobody does it better...

818.285.3688

www.CarolWolfe.com

in escrow

18001 Karen Dr., Encino $1,799,000 www.KarenDriveVilla.com

#1 Agent

in escrow

16754 Ashley Oaks, Encino $2,799,000 www.AshleyOaksEncino.com

Rodeo Realty San Fernando Valley

CalBRE #00477745

just listed!

3757 Hayvenhurst Ave., Encino $1,499,000 www.HayvenhurstAvenue.com

r o s Re

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in th

SAVE THE D AUGU ATE ST 2 6 :30 P M

JOIN US FOR OUR 49TH ANNUAL

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Labor Day Luau A Hawaiian Experience with a spectacular Polynesian Show and Fire Dance

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For Reservations call:

for Dinner, Dance, and Show

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HAWAIIAN RESORT AMBIENCE. FABULOUS AMENITIES. Breakfast Club Bridge Club

Executive Golf Course Health Clubs

Horace Heidt Estates located in Sherman Oaks California offers golf course community living with fabulous amenities while enjoying one of the most opportunity rich environments in Los Angeles.

Swimming Pools Special Events

You can return to an apartment or come home to your own private sanctuary.

HORACEHEIDTESTATES.COM HALEAKALAAPARTMENTS.COM

818-784-8211 818-784-8212

THE OLD WAY TO BUY AND SELL HOMES IS, WELL, OLD.

1% 1 % * F E E , N O T 6%

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We handle everything for both sides, for only 1%

Our homes sell 30% faster than MLS-listed homes

W E D O N ’ T U S E T H E M L S . W E U S E T H E I N T E R N E T. R E XC H A N G E .C O M

805-774-0800

$8,490,000 | 24304 Little Valley Rd, Hidden Hills | 6BD/9BA Joanie Louis | 818.425.8516

$5,250,000 | 2737 Beacontree Ln, Calabasas | 7BD/8BA Marc & Rory Shevin | 818.251.2456/818.251.2476

$6,785,000 | 23593 Park South St, Calabasas | 6BD/7½BA Marilyn Cohen | 818.601.7177

$2,259,000 | 4567 Tara Dr, Encino | 5BD/6BA Terry Feingold | 310.592.3335

$1,695,000 | 16352 Royal Hills Dr, Encino | 4BD/5BA Jackie Murguia | 818.522.1807

$1,499,000 | 11446 Dona Dolores Pl, Studio City | 4BD/2BA Ellen Model | 818.292.5413

$1,395,000 | 4621 Hurford Terr, Encino | 3BD/2½BA Cynthia Miller | 818.371.2724

$1,279,000 or $5,750/mo | 19143 Rosita St, Tarzana | 4BD/3½BA Jim Pearson | 818.599.0178

$429,000 | 6121 Shoup Ave #18, Woodland Hills | 2BD/2BA Kathleen Lovely-Murray | 818.590.0023

SOLD

©2016 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. CalBRE 01317331

Andrew Manning

Top 10 Agents for BHHS Nationwide www.andrewmanning.com | 818-380-2147

3853 Longridge Ave, Longridge Estates

FOR SALE

Sherman Oaks, $4,995,000

Sprawling 5BD+4.5BA Tennis Crt Estate. Prime Longridge Estates w/ Pool & Guest House.

4528, 4532, 4538 4546 Gaviota Court

FOR SALE

Encino, Priced from $2,995,000

4723 White Oak Ave, Rancho Estates Encino, $3,995,000

“Four Seasons” style Villa. 8-10 car garage. Stately 5BD/7.5BA Resort-style yrd. Home Theater and 8-10 car garage.

4028 Alta Mesa Drive Studio City, $1,849,000

FOUR NEW EAST COAST STYLE HOMES. Bet 50006000 sqft. Modern & fresh, yet classic

FOR SALE

Minutes to Mulholland! Gated oasis has 2 story LR, upgraded kitchen & grassy yrd

FOR SALE

Andrew’s Featured Communities

ENCINO

SHERMAN OAKS

TOLUCA LAKE

VALLEY VILLAGE

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 ©2016 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. CalBRE 00941825

Private Mortgage Banking

Success is in the details

As a top-performing Private Mortgage Banker, John provides a full-service approach to your home mortgage transactions, and can help simplify complex financial arrangements. In John’s 20 years of experience, he has earned his spot as the #2 Private Mortgage Banker at Wells Fargo. Backed by the strength of the nation’s leading retail mortgage lender, you can count on John for: • Simplicity – a single point of contact throughout the entire transaction • Innovative – options to leverage today’s low interest rates • Accommodating – jumbo financing up to $6 million with higher loan amounts available for qualified applicants • Options – financing available for primary residences, secondary residences, and investment properties • Peace of mind – you can feel confident that you’re working with a team of professionals who have experience with self employed customers and complicated income structures

#1 Customer Satisfaction scores in Wells Fargo #2 Private Mortgage Banker in Wells Fargo Information is accurate as of date of printing and subject to change without notice. Wells Fargo Home Mortgage is a division of Wells Fargo Bank, N.A. © 2012 Wells Fargo Bank, N.A. All rights reserved. NMLSR ID 399801 AS1414679 Expires 2/2016

John Musso Private Mortgage Banker 15760 Ventura Blvd Suite 1060, Encino, CA 91436 Office: 818-380-3322 Direct: 818-518-1008 john.musso@wellsfargo.com NMLSR ID 448606 “John Musso is a smart, creative, effective, and ethical Private Mortgage Banker, a combination that’s almost impossible to find. I highly recommend him.” – John Stewart, CEO of Rilan Investments

LAST WORD

Tradition of Good Taste Ventura Blvd magazine and VB’s The Sauce writer Joshua Lurie expounds on the joys and surprises of nibbling his way across the Valley. Written by Joshua Lurie | Illustrated by Christine Georgiades

y first missions to the San Fernando Valley were for meat. I would flip through my dog-eared Zagat guide and fixate on Brent’s Deli and Dr. Hogly Wogly’s Tyler Texas BBQ, two well-known comfort food emporiums. Basically my Valley dining knowledge revolved around the Roscoe Boulevard exit off the 405, home to the menacingly massive Anheuser-Busch brewery. Heading west, I’d end up at Brent’s for pastrami. Turn east and I’d find myself in the good Dr.’s dining room for ribs and hot links. Almost 20 years later, I’m a veteran food writer who’s learned that the Valley spans over 224 square miles, allowing for endless culinary exploration and exciting moments of discovery that are by no means limited to sliced meat. I’m reluctant to give much credit to my ex, but in 2005 she lived in Sherman Oaks near the strip of Van Nuys Boulevard car dealerships. This spot wasn’t exactly ground zero for food fireworks, but the central location did allow for easy recon in neighborhoods like Reseda, Tarzana, Encino, Van Nuys and North Hollywood. I soon discovered that the Valley has some of LA’s best Middle Eastern, Thai and Japanese food, to name just three types of cuisine. My belief in the Valley as a true dining destination started solidifying after immersing myself in international flavors—whether it was anta kali kebab at the late Middle Eastern restaurant Mihran’s in Tarzana, sawagani (tiny deep-fried river crabs) at Kazu Sushi in Studio City or delectable pork satay at Wat Thai Temple’s weekend food market in North Hollywood. Of course the success of the Valley’s food scene isn’t just built on

102

VENTURA BLVD, SUMMER 2016

strip mall hole-in-the-walls or limited-edition eats. Bill’s Burgers serves quintessential California hamburgers amidst Van Nuys auto body shops. Bill Elwell has manned the same well-seasoned grill since 1965, inducing endless burger euphoria. The black pastrami Reuben at Brent’s Deli contends with Langer’s pastrami on rye for LA’s best sandwich. The Valley also has a wealth of hot dog spots and plenty of old-school Italian deli fare. When I seek edible Americana, the Valley’s often top of mind. I was initially drawn to the area’s international food splendor (and still am) and am now heartened by the arrival of major culinary talents. From Ludo Lefebvre to C.J. Jacobson and Antonia Lofaso, these highprofile chefs have all embraced the Valley, and apparently some of their friends are now circling Ventura Boulevard. I know that plenty of other food writers aren’t willing to drive “over the hill,” and where other people see a barrier to entry, I see opportunity. I’ll gladly look past the sea of PR-backed, “chef-driven” restaurants on the city side of Mulholland to connect with more anonymous places in the (818). The area’s become a go-to for my restaurant coverage and continues to surprise in ways that other parts of LA rarely do at this point. The Valley provides seemingly endless chances to learn about bold new flavors, which is what I crave to experience and share with readers who have a similar sense of adventure and appreciation for great food. l Sign up for VB's The Sauce weekly email blast at ourventurablvd.com/ Eat-Drink (and never wonder where to eat out locally again).

ourventurablvd.com

Harriet & Andrew Ranked in the top 20 of all Berkshire Hathaway Agents nationwide.

15531 Del Gado Drive Sherman Oaks $2,050,000 Rustic Elegance Meets Shabby Chic Farnhouse

16939 Otsego St. Encino $1,149,000 Secluded Amestoy Estates Traditional With Pool

Results That Move You! Harrietâ&#x20AC;&#x2122;s & Andrewâ&#x20AC;&#x2122;s 2016 Sales Hidden Hills. (Confidential) 16745 Bosque Drive, Encino 19425 Shirley Court, Tarzana 16266 Bertella Drive, Encino 16401 Garvin Drive, Encino 15605 Woodvale Road, Encino 4921 Avenida Oriente, Tarzana 3401 White Rose Way, Encino 145 S. Avon Street, Burbank 4745 Yarmouth Ave, Encino 17437 Tarzana Street, Encino 4411 Alfarena Place, Tarzana (Off Market) 3522 Stonewood Drive, Sherman Oaks 4820 Gaviota Ave., Encino

$9,000,000 $2,797,000 $2,610,000* $2,413,000 $2,225,000 $2,103,000 $2,035,000 $1,827,500 $1,795,000 $1,650,000 $1,577,780 $1,495,000 $1,425,000 $1,360,000

14632 Valley Vista, Sherman Oaks 22623 Califa Street, Woodland Hills 4649 Louise Ave, Encino 3849 Scadlock Lane, Sherman Oaks 4720 Park Encino Lane, #320, Encino 17403 Sumiya Drive, Encino 4960 Stern Ave., Sherman Oaks 5128 Libbit Ave., Encino (Off Market) 4601 Saloma Ave, Sherman Oaks 10648 Woodbridge Ave., Toluca Lake 5433 Tampa Ave., Tarzana 5301 Balboa Blvd. #P4, Encino (Off Market)

$1,275,000* $1,260,000 $1,211,650 $1,205,000 $1,180,000 $1,105,000 $1,075,000 $827,500* $765,000 $725,000 $699,000 $285,000*

*Represented Both Buyer(s) and Seller(s)

HarrietCameron.com 818-380-2151 BRE#675971

AndrewSpitz.com 818-817-4284 BRE#924610

2016 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be vafified by broker or MLS. CalBRE 01317331

A WORLD OF ANSWERS.

THE SHERI AND ROY P. DISNEY CENTER FOR INTEGRATIVE MEDICINE AT THE DISNEY FAMILY CANCER CENTER

Ora Karp Gordon, MD, MS Medical Director, Integrative Medicine & Cancer Genetics and Prevention Program

One in three Americans will develop cancer in their lifetime and at least 10 percent of these cancers are hereditary. For Dr. Ora Karp Gordon, knowledge is power. As the Medical Director of Integrative Medicine and Cancer Genetics and Prevention Program at the Roy & Patricia Disney Family Cancer Center, Dr. Gordon and her team know that blending the best of traditional and complementary medicine can provide a world of answers.

181 S. Buena Vista Street, Burbank, CA 91505 1-888-HEALING | providence.org/saintjoseph