Ventana Monthly - December 2019 by Times Media Group

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Just Desserts 

Recipes to make the holidays even sweeter

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CONTENTS

ventana VOL.13 NO. 10

DECEMBER 2019

FE ATUR E S editor’s note

Sweetness and Light

travel 12 Bring on the Bubbly! Ringing in the New Year with a deeper appreciaton for the pinot noir grape.

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about town 20 Ticket to Adventure The Fillmore and Western Railway recreates the excitement and enchantment of train travel.

cover story 28 Just Desserts Make the most wonderful time of the year even sweeter with these decadent recipes.

conversation 38 The hand that rocked “the cradle of the New Civilization” Ojai historian Craig Walker reflects on the life, legacy and impact of Krishnamurti.

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EDITOR’S NOTE

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PHOTO COURTESY OF THE FILLMORE AND WESTERN RAILWAY

SWEETNESS AND LIGHT

n a windy day in October, I had the December issue and desserts on my mind. In one of those moments of kismet, up pops an email from Alison Kenis of Ventura’s Sugar Lab Bake Shop. She was wondering what I (by which she meant Ventana Monthly) was doing for the holidays, and if I’d be open to a collaboration. If you had the opportunity to work with one of Ventura County’s best pastry chefs, wouldn’t you? Naturally, I jumped at the chance and said yes. It’s become tradition around here to celebrate the season with a recipe feature, and with more than a little help from Kenis and her friends — Anastashia Chavez, Deb Dawson and Julia San Bartolome — we’ve got a stellar lineup of treats that will get you through the holidays and beyond. A super-easy and delicious quick bread, an impress-your-guests cake, some chocolatey confections, even a few cocktails . . . It’s a rich tapestry of flavors and sugary delights that will definitely add more sweetness to the most wonderful time of the year. That’s not all we’ve got cooking in December. Our Travel feature this month focuses on a grapepicking excursion in Sonoma County, where writer Leslie Westbrook developed a new appreciation for a varietal that’s never been her favorite. Join her on her

journey (beautifully illustrated by artist Jackie Clark Mancuso) as she uncorks some thoughts regarding pinot noir. And speaking of journeys . . . we explore the history and romance of train travel in About Town, where the delightful Fillmore and Western Railway takes center stage. Founded in 1967, it became a staple of the entertainment industry, housing the “movie trains” used by MGM, Paramount and 20th Century Fox and becoming a popular location for films and television. Seabiscuit, Water for Elephants and Westworld are among the many productions featuring the locomotives and rails of the Fillmore and Western. The rest of us can get in on the action by enjoying one of the many excursions the company offers in the Heritage Valley — several of which are designed specifically for Christmas merrymaking. If you’re looking for the thrill of train travel, head over to Fillmore and hop aboard! I hope this issue has given you some new ways to celebrate with family, friends and loved ones, and perhaps even a fresh perspective on the food, wine and entertainment available here in Ventura County. Wishing you and yours a deliciously sweet holiday season, filled with ample amounts of joy and light. – Nancy D. Lackey Shaffer nancy@ventanamonthly.com

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EDITOR IN CHIEF Nancy D. Lackey Shaffer CONTRIBUTORS Viktor Budnik Emily Dodi Jackie Clark Mancuso Chris O’Neal Mark Storer Leslie Westbrook GRAPHIC DESIGNERS Bret Hooper Vicki Linares SALES MANAGER Warren Barrett ACCOUNT EXECUTIVES Jon Cabreros Caitlynn Hoehn Barbara Kroon

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2 On Nov. 16, the Ojai Art Center celebrated the 80th year since its founding in 1939. Guests gathered to snack, sip libations, dance to the funk rock of the Dianne Miller Band and share memories. In attendance were many artists, actors, writers, directors and theatre professionals who call Ojai home, and came out to celebrate the centerâ&#x20AC;&#x2122;s eight decades as a mecca for the arts. A festive evening of art, song, laughter (and cake) was had by all. www.ojaiartcenter.org Photos by Stephen Adams

3 1. Revelers dancing at the celebration. 2. Christian McAteer and Wilder Arlon. 3. Guests shared their memories of the Ojai Art Center on colorful slips of paper, which will be used to create a collective exhibit. 4. Ilona Saari and husband Richard Camp, theater director of Ojai ACT. 5. Shayne Bourbon and David Friel. 6. A festive cake marked the occasion. 7. The Dianne Miller Band.

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BRING ON THE BUBBLY!

Ringing in the New Year with a deeper appreciation for the pinot noir grape. STORY BY LESLIE A. WESTBROOK ILLUSTRATIONS BY JACKIE CLARK MANCUSO

recently developed a new appreciation for the wine in my glass after briefly harvesting grapes in bucolic Sonoma. I traveled north to make peace with the pinot noir grape, as I am one of the few people on the planet who is not particularly enamored with its wine. But lo and behold, the pinot grape is (along with chardonnay) one of the grapes used for sparkling wines in California — which I do enjoy. Bubbly varietals from pinot-driven winery Gloria Ferrer are especially tasty. I had the opportunity to participate in the harvest and pick grapes at one of the Sonoma County vintner’s noteworthy California vineyards a few years ago.

HARVESTED 2016 Wine making is a process that requires both patience and cooperation from Mother Nature, among other things. Harvest time had arrived two and a half weeks earlier than average, due to mild weather in mid-September 2016. My fellow winemaking colleagues (sommeliers, restaurant owners and wine buyers from across the U.S.) and I headed out pre-dawn to the vineyards of Ferrer Winery’s Circle Bar B Ranch on the south end of Sonoma and western end of the Carneros appellation that bridges Napa and Sonoma counties. We watched the sunrise before we were each carefully handed a very sharp grape-cutting knife, gloves and instructions. I chose a row of the vineyard’s Los Diablos block to work and began the task at hand: filling a plastic bucket with the grapes, one cluster at a time. The small black, juicy grapes tasted deliciously sweet and the juice soaked my glove by the time I’d finished picking. My harvesting time was brief, but this physically taxing work is not for the faint of heart: Imagine laboring for eight or more hours, day after day and often into the night, during harvest season. After breakfast in the field, and an amazingly deft grafting demonstration by Albert Robledo who honed his “old school” skills as a young man practicing on willow trees, we left the fields and rode to the Gloria Ferrer Winery, where we tasted a new release with a view across the valley. Then, we observed our grapes begin their journey towards a finished product. The morning’s pickings were dumped into a huge de-stemming and pressing machine. The pulp was then pumped into a large vat to begin the fermentation process. Time, aided by winemaker Steve “The Grape Listener” Urberg, who strives for “elegance, balance and texture” — the noteworthy ingredients of a good pinot

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— would tell if our efforts paid off. A tour of the winery ensued, including a viewing of a smidgen of Gloria Ferrer’s vast champagne flute collection. Some 2,000 are in Barcelona, from where the Ferrer family hails. I intend to investigate on my next sojourn to one of my favorite European cities. Bubbly and enthusiastic winemaker Urberg explained the wine making process over a tasting, sharing his proprietary regard for a block of very old, special vines. “Don’t judge a wine by looking at a grapevine. A nasty looking, older, ugly vine can make a beautiful wine!” he noted.

UNCORKED 2019 Just this past spring, it was time to uncork and sip the pinot noir wine made from the grapes we picked. Will understanding and relating to the grape, combined with my sense of the terroir and the people behind it, seduce me? I shared a bottle with a wine connoisseur friend, Daniel. We took the bottle to a great new Italian restaurant and popped the cork. Did the wine possess “elegance, balance and structure”? We noted lots of berries and pepper. The winemaker tasting notes confirmed our impressions: black pepper, brown spice, blackberry and cherry, with earth and cedar full mouthfeel and a touch of tasty oak in the background, with a bright finish. Daniel noted it should age nicely. “Give it five years,” he said. I will save a bottle and wait to savor the

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DECEMBER 2019

“2016 Hands On Harvest” pinot noir (of which only 25 cases were produced) fate willing in 2024. But I will probably try it again in 2021 as well.

OTHER EXCELLENT OPTIONS Truth be told, I’m still not a die-hard convert to pinot noir wines. But no worries: Gloria Ferrer makes terrific, affordable sparking wines, too. In fact, the winery has won over 500 gold medals and fifty 90+ ratings in the past five years. I’m a big fan of Gloria Ferrer NV Sonoma Brut Sparkling (Sonoma County) Méthode Champenoise, made from mostly pinot grapes with an addition of 8.8 chardonnay (92 points from Wine Enthusiast). I recently opened a bottle to celebrated Daniel’s latest CD release (he’s also a composer), with him deeming it “Excellent!” If you like pale pink bubbly, Gloria Ferrer NV Méthode Champenoise Blanc de Noirs Sparkling (Carneros) is a blend of 92 pinot and 8 percent chardonnay (90 points). I certainly have a great excuse to celebrate and show off “my wine” and share it with good friends who are pinot noir aficionados. Just give me a little time to age with my wine. I’ll get there, slowly but surely, bottle by bottle, year by year. In the meantime, I plan to pop a bottle of Gloria Ferrar NV Sonoma Brut to bring in 2020 — and maybe even pop the pink one too!

MAMMA TANINO’S RISTORANTE Chef owner Gaetano, who can be found in the kitchen, previously worked at Rex and Valentino’s in L.A. 500 West Napa Street, Sonoma 707.933.8826 www.mammataninos.com FARMHOUSE INN AND RESTAURANT The upscale Farmhouse Inn has sumptuous, charming cottages, a small spa and pool and an award-winning, Michelin-star restaurant. Look for off-season specials. 7871 River Road, Forestville 800.464.6642 www.farmhouseinn.com ABOUT ILLUSTRATOR JACKIE MANCUSO Jackie Clark Mancuso is a painter and the author and illustrator of the Paris-Chien Adventures, a picture book series about Hudson, an American dog living in Paris. The books have been praised by Kirkus Reviews and Publishers Weekly for their humor and originality, featured in museum bookstores to introduce children to art, and singled out by librarians and teachers for their positive role models and educational value in early language learning. Like many children’s classics, the books are as much appreciated by adults as by children. www.jackiemancuso.com @jackieclarkmancuso

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TICKET TO THE FILLMORE AND WESTERN RAILWAY RECREATES THE EXCITEMENT

BY MARK STORER

rains are an American myth. With the stature of Arthurian legend, trains resonate

now (mostly in the minds of people of a certain age) with the allure of a bygone era that was luxurious, quiet and sleek. With the exception of certain commuter lines, traveling the U.S. by rail today is perhaps the slowest way to get just about anywhere. Trains, nevertheless, carry an innate sense of beauty and a memory that flickers just out of reach, like Gatsby’s dream.

But the dream can often resurrect beauty itself and art does, on occasion, imitate life.

Privately run railways have always maintained popularity even in the face of Amtrak’s downsizing of the once-great vision of rail travel. The Grand Canyon Railway, the

Skunk Train in Northern California, the Strasburg Rail Road in Pennsylvania and, of course, Ventura County’s own Fillmore and Western Railway. ROMANCE OF THE RAILS

Thirty miles of track on land leased from the Ventura County Transportation

Commission is the habitat for four diesel engines, one 1913 Baldwin steam engine

(converted to oil by the Fillmore and Western), a series of Pullman passenger cars and a few converted flatbed cars.

Tourists have been coming for years to ride the seasonal Halloween Pumpkin

Liner and the various Christmas-themed trains as well as dining and theater trains

and other short journeys through Heritage Valley on the rails between Piru and Santa Paula. Hollywood has been taking note since the 1970s: More than 800 movies, television shows, commercials, photography shoots and videos have been filmed using the Fillmore and Western Railway, including most recently Water for Elephants, Westworld and The Good Place.

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DECEMBER 2019

ABOUT TOWN

O ADVENTURE AND ENCHANTMENT OF TRAIN TRAVEL.

REVELRY ON RAILS The season is always bright at the Fillmore and Western, where locomotives and train cars trimmed in their festive best take passengers on an adventure inspired by The Polar Express or to a jolly Holiday Village and Christmas tree farm. Photo courtesy of the Fillmore and Western Railway.

DECEMBER 2019

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All Aboard for the Holidays — and Beyond! The Fillmore and Western offers numerous opportunities for festive adventures by rail, all year long. Polar Express Train Ride ™ The classic children’s story and animated feature come alive through this immersive experience complete with dancing waiters serving hot chocolate, elves, a live reading of the book and a visit from Santa himself. $55-$75; through Dec. 29. Sugar Plum Express Departing from the historic Santa Paula Depot, guests will enjoy a short train ride to the Holiday Village, where they can select a pre-cut tree from the Christmas tree farm (attendants will load it onto the train for the journey home), walk through an enchanting Winter Wonderland, take a photo with Santa and more. $10-$20; through Dec. 22. New Year’s Eve Dinner Party Ring in 2020 in old-school elegance aboard a vintage passenger train. Mingle with characters from the Golden Age of Hollywood while enjoying a gourmet dinner, dancing and — of course — a champagne toast at midnight. Ages 21+; $110; Dec. 31, 8 p.m. Murder Mystery Trains By day or night, enjoy a train ride, food and some hilarious sleuthing, hosted by a professional cast of actors. Themes include the Wild West, Viva Las Vegas and more. $40-$90; year-round. Weekend Scenic Trains A family-friendly rail journey through the Heritage Valley with two fun stops along the way. $12-$26; available on select Saturdays and Sundays throughout the year. Fillmore and Western Railway Co. 364 Main St., Fillmore | 805.524.2546 | www.fwry.com

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DECEMBER 2019

On a recent trip on the Pumpkin Liner to its pumpkin patch, haunted house and Halloween playground, the train rolled, at times slowly, on a 45-minute trip. The day was hot and out the window were the dried skeletons of trees with leaves clinging to the last bits of life. The agricultural fields that used to rely on these rails for distribution glistened with sprinkler water in the distance. I sat across from my father and stepmother. I grew up in the Midwest, a place that railroads built — and rail-fever is real in my family. Dad drove three hours to join me, just for a chance to ride the Fillmore and Western. “You wouldn’t know it, but these cars used to travel up to 90 miles per hour,” said Dan Phipps, a retired architect and volunteer brakeman. “I’ve been working on the train here for 10 years. They tell me what to do and I do it.” People like Phipps have been with the company for years. “I love it. It makes for a great weekend,” he said. Josh Carsman came on board recently, lending his considerable IT experience to building a new, more dynamic website and marketing the Fillmore and Western more effectively. “I grew up with trains and I was excited to be part of this. My dad worked on the trains at Griffith Park when I was young and I want to be part of the magic, like Walt Disney used to say,” Carsman said. “These cars bring back memories to all of these people who work here and our riders, too. Everyone has a passion for what they’re doing.”

Carsman’s job as director of marketing, events and public relations is no mean feat. The railway survived lawsuits by both the city of Fillmore and the VCTC. Just resolved last year, the suits swallowed up untold sums of revenue and about seven years of time as the VCTC alleged, among other things, that the tracks were not being maintained to appropriate standards. But the suit was settled and the railway continues to operate through a settlement with the VCTC through at least 2021. “It was a frivolous lawsuit,” said David Wilkinson, owner of the Fillmore and Western Railway with his wife, Tresa. “But it did its damage. There are a lot of people who still think we’re out of business. But we hands-down prevailed in the suit and the first thing I did was hire Josh.” FROM HOLLYWOOD TO HOLIDAYS Wilkinson, who bought the railway in 1996 from Short Line Enterprises, said that the railway never died in Hollywood. Those lean years taught him to be more flexible. “We learned how to rehabilitate these Pullman cars from the 1920s and transport them by truck to distant locations.” That made the company more indispensable for film productions. Movie producers would truck railway cars as far as Tennessee and Texas for on-location shots. The railway exists along what used to be the main line between San Francisco and Los Angeles in the

1880s. Fillmore itself is named after J.A. Fillmore, a superintendent with the Union Pacific Railroad. “In 1919, they dug those tunnels in Chatsworth and rerouted trains in 1921,” said Wilkinson. “This became a secondary line, but it still ran trains from L.A. to Saugus and L.A. to Oxnard, very important lines for agriculture in this area. We are riding on history, here.” Among the more exciting rides offered in October is the Zombie Hunter Train, recently created by Carsman. For $35, patrons board cars with paintball guns mounted on window platforms. “The zombies are out in the field and the train slows and you get to fire at them,” Carsman said. The attraction has proven to be one of the more popular ones. “It’s creative and I’m proud of that.” As Christmas approaches, the railway becomes a beehive of activity with its Polar Express, Sugar Plum Express, Holiday Village and Christmas tree trains as well as a New Year’s Eve dinner train. The Haunted Pumpkin Patch has been converted to Santa’s Village. “It takes us about two or three weeks to turn it over,” Carsman said. “It becomes our Winter Wonderland with Santa’s house and a woodworker who makes wooden toys for the kids. You can buy a pre-cut Christmas tree and we’ll load it on the train for you to take back and bring home.” He thinks of the railway as a giant canvas on which to spread ideas. “I’m constantly working to improve and enhance it with more. I’ll do whatever it takes, I’ll pull out every resource to make it shine like it deserves.” ROLLING INTO THE FUTURE Southern California’s rail history is indeed rich, dating back to the 19th century, but as Los Angeles and surrounding areas grew, the car was king and rail lost ground. “You don’t

see this in SoCal much,” Carsman said. “It’s a real throwback. That’s sort of the rewarding part of it all.” “It’s got a long, rich and proud history,” added Wilkinson. “We’ve got one of the best collections of rolling stock in the country and we’re versatile. I think the place has a great future and will be here a long time.”

But there are risks, Wilkinson admitted. “The rail line being owned by the government brings instability. One individual can say or do something that causes problems and it shouldn’t be that way.” At 71, Wilkinson is thinking about the future as well. “I’ve got a good team of 28 employees and we rely on them. My son likes being

around it and is interested in it,” he said. “There’s something about a railroad, there’s some excitement that people love to be around.” Staff and volunteers are working to make the railway indispensable. But between the city, the VCTC and a lease that runs out in 2021, “the future is unknown,” admitted Wilkinson.

For now, the trains are rolling, more popular than ever, and revenue is increasing — critical if the railway is to continue. But like that dream of yesterday, the train rolls on into that uncertain future, certain only that it has a schedule to keep and passengers V to make happy. ■

Odd Fellows 12th Annual Model Christmas Train PHOTOS BY WES EASLEY

Growing up in the Midwest, model railroading is part of my earliest childhood memories. In a house with a basement, we kids had room to do any number of creative (and destructive) things that got us out of our parents’ sight and mind. Wes Easley, a past Grand of the Santa Paula Odd Fellows Post 414, started putting together a Christmas model railroad for his family. He never intended that it would be the beginning of what is now a much-anticipated community event. The Annual Christmas Train Display draws thousands of visitors each year to the Odd Fellows’ historic clock tower in Downtown Santa Paula. “Trains are big, comforting pioneers,” Easley said. “It’s helped make the country what it is today and it still holds that kind of glamour.” In 2008, Easley built a 1/29 scale model of the historic Santa Paula railroad depot. “It started sort of low key and over time, we’ve grown it to three or four times its original size,” he said. “We run about 20 trains at a time on it when we’re going. . . . It takes about six weeks to put it all together.” The G scale trains are operated by four of the 25 Odd Fellows members at any one time. Various landscapes form the backdrops, with themed decorations around the holidays. The Odd Fellows ask for a donation of $4 for adults and $2 for children ages 5-12, which will in turn be used for philanthropic causes chosen each year by the group. “It’s something pretty special to watch kids come in and really enjoy it,” Easley said. The Odd Fellows Model Christmas trains will run this year through Dec. 29 on Fridays from 4 p.m. to 8 p.m. and on Saturdays and Sundays from 3 p.m. to 7 p.m. www.facebook.com/spoddfellows

DECEMBER 2019

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just desserts

Make the most wonderful time of the year even sweeter with these decadent recipes.

INTRO BY NANCY D. LACKEY SHAFFER PHOTOS BY VIKTOR BUDNIK

he holidays simply aren’t complete without something sweet. And while we’d never thumb our noses at a good, traditional pumpkin pie, we knew our local chefs could come up with other options that celebrated the season while offering something a little bit different. From the effortlessly easy to the spectacularly elegant, there’s something for every taste and skill level here. So roll up your sleeves, grab the butter, flour and sugar and head into the kitchen to bake up some delicious decadence!

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| DECEMBER 2019

Chef Alison Kenis Sugar Lab Bake Shop 5936 Telegraph Road, Ventura, 805.765.4292, www.sugarlabbakeshop.com This dreamy cake from Sugar Lab’s owner and pastry chef extraordinaire Alison Kenis is sure to be a showstopper on any holiday table. More involved and time consuming than your typical dessert, it’s true — but for those who like a challenge, the results are worth it. Winter white with a sparkling finish (thanks to sanding sugar) and decorated with white roses, green leaves and red berries (all made from buttercream, of course), it’s as festive and elegant as the season itself. Note: It’s best to use a standing mixer and kitchen scale for this recipe. If you don’t have a scale, you’ll need to convert many of the quantities (listed by weight) to volume. Most cookbooks have conversion tables, and there are many available online as well. Kenis uses cardboard cake circles and Wilton brand piping tips, both usually available at baking supply and craft stores (such as Michael’s). CHOCOLATE PEPPERMINT CAKE (Makes two 6-inch round cakes) 14.2 ounces granulated sugar 8 ounces cake flour 3 ounces natural cocoa powder 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, room temperature 1 cup milk, room temperature 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 teaspoon peppermint extract 1/2 cup boiling water 1. P reheat oven to 350 degrees. 2. In a mixing bowl, sift together sugar, cake flour, cocoa powder, baking powder, baking soda and salt. Stir well until combined. 3. Set up a standing mixer. With the mixer running, slowly add eggs, milk, vegetable oil, and extracts until combined. Scrape down the sides and bottom of the bowl as needed to ensure the ingredients are well mixed. 4. Slowly add boiling water until mixed. 5. Grease two 6-inch cake pans with butter and dust lightly with flour, or use a cake release. 6. Bake cakes for about 35-45 minutes. Insert a toothpick into the cake to test for doneness. You are looking for the toothpick to be without any wet crumbs. (Some crumbs are okay.) 7. Let cakes cool until the pans are cool enough to handle. This cake has a tendency to stick to the pan, so it’s best to remove while still slightly warm. Carefully remove the cake from the pans and wrap each layer in plastic wrap. 8. Refrigerate the cakes for several hours or overnight. PEPPERMINT MARSHMALLOW BUTTERCREAM FILLING 8 ounces butter, unsalted 1 can (7 ounces) marshmallow fluff 8 ounces powdered sugar, sifted 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1. In a stand mixer with the paddle attachment, mix together butter and

marshmallow fluff. 2. S lowly add powdered sugar and extracts. 3. Once fully combined, mix on medium speed until fluffy, about 3 minutes. SWISS MERINGUE BUTTERCREAM FROSTING 1 pound + 2.9 ounces egg whites (can be fresh or pasteurized) 1 pound + 5.3 ounces granulated sugar Three pinches of salt 3 pounds of butter, room temperature 3 tablespoons vanilla extract. 1. B ring about an inch of water in a saucepan to a simmer. 2. In the bowl of your stand mixer, whisk together eggs whites, sugar and salt. 3. Put bowl on top of the saucepan and whisk constantly until the mixer reaches 160 degrees, when the mixer is warm and the sugar has dissolved. 4. Add bowl to your stand mixer with the whisk attachment. Beat on high until stiff peaks form and the bowl is cool to the touch, about 10 to 12 minutes. 5. Reduce speed to low and add butter slowly to the meringue until incorporated. 6. Switch to the paddle attachment and add in vanilla extract. Mix on low until buttercream is smooth and silky.

COVER STORY

WINTER WONDERLAND CHOCOLATE PEPPERMINT LAYER CAKE

ASSEMBLY OF CAKE 1. Remove plastic wrap from cake. Level cakes using a serrated knife. 2. Cut cakes in half by slicing horizontally. 3. Attach bottom cake layer to a 6-inch cardboard cake circle with a dab of buttercream. Add preferred amount of buttercream between the layers of cake, typically ½ cup per layer for a 6-inch cake. 4. Once all cake layers have been added with buttercream, add a thin crumb coat to set the crumbs. Refrigerate until buttercream is firm. 5. Add final layer of buttercream, about ¼ of an inch around the sides and top. Refrigerate. DECORATING Note: You’ll need clear sanding sugar for the sparkling finish, as well as food coloring to make brown, green and red buttercream. Be sure to keep some of it white, though! 1. Make white buttercream roses. Using a tip 12 and flower nail fitted with a square of parchment paper, pipe a cone of buttercream, about the size of a Hershey’s kiss, onto a piece of parchment paper. With a tip 104, pipe a rose center around the tip of the cone. Then pipe three petals, followed by five petals, and then seven petals. Repeat to create a total of four roses. Set the parchment paper with the buttercream roses in the refrigerator. 2. Remove cake from refrigerator. Add cake to your final cake board or cake plate. Add clear sanding sugar to the sides of the cake. 3. Color a small amount of buttercream brown. Using a tip 233, pipe a circle wreath about ½ inch from the edge of the cake. 4. Add white buttercream roses (from the refrigerator) to the top of the wreath. 5. Color a small amount of buttercream green and use this to add leaves to the roses and the wreath, using a tip 352. 6. Color a small amount of buttercream red. Using a tip 5, pipe round red berries onto the wreath. 7. To add the final decorations to the side of the cake, pipe a ball of white buttercream where the cake meets the cake board. Pipe petals (as in Step 1 above) to create a rose on top of the buttercream, and add green leaves around the petals and some red berries as garnish. 8. Sprinkle clear sanding sugar on top of the wreath to add some sparkle. Continued on page 34 DECEMBER 2019 |

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continued from page 29

CRANBERRY POACHED PEAR QUICK BREAD WITH PECAN CRUMB Chef Anastashia Chavez 2686 Kitchen 2686 Loma Vista Road, Ventura, 805.643.7444, www.the2686.com Anastashia Chavez of 2686 Kitchen in Midtown Ventura loves something simple yet festive for the holidays. “I’m definitely the more rustic, at-home type with a twist,” the pastry chef says. “I generally use colors naturally brought out through ingredients, like the brightness of citrus or the red of a cranberry. My family — especially my grandma and great grandma — has always had certain holiday staples that we bake and have handed down through generations. That’s my go-to!” This sweet quick bread (made without yeast) is filled with seasonal flavors — pears, spice, cranberries, nuts — and very easy to prepare.

22.5 ounces pear purée (see recipe below) 2 cups fresh cranberries tossed in 1 tablespoon flour Pecan crumb topping (see recipe below) 1. P reheat oven to 325 degrees. 2. Grease two 9 inch x 5 inch loaf pans, and dust lightly with flour. 3. In a mixer with a whisk attachment, beat

Chef Julia San Bartolome Sweet Arleen’s 960 South Westlake Blvd., #4, Westlake Village, 805.373.7373, www.sweetarleens.com Sweet Arleen’s owner Julia San Bartolome gained fame as part of the team that took home top honors three times on Food Networks’ Cupcake Wars, but here she ditches cake for a collection of gourmet confections ideal for chocolate lovers and candy cravers of all ages.

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| DECEMBER 2019

PEAR PUREE Poaching Liquid: 1/2 liter sweet wine, such as Vin Santo 1 cup sugar 1 orange, sliced 1 lemon, sliced 1 cinnamon stick 5 whole cloves 1 star anise Bring all poaching liquid ingredients to a boil in a pot and then add the pears. Simmer until the pears are tender, about 20 minutes. Strain the liquid. (It can be reused for more poaching, or pan reduced to a tasty syrup.) Place the fruit on a sheet tray to cool. Once cooled, cube and core the pears, then place into a blender and purée.

the sugars and eggs together for 5 minutes until light and fluffy. 4. Slowly add in the canola oil and vanilla and beat for another 3 minutes until emulsified. 5. Mix in the dry ingredients until combined. Scrape down the sides of the bowl and then add in the pear purée, sour cream and cranberries. Mix until combined.



PEANUT BRITTLE The humble peanut gets star treatment in this concoction. “This is the exact recipe we used on camera for our debut on Food Networks’ Cupcake Wars,” San Bartolome says. The toasted, salty, crunchy combination led us to our first victory and even landed our cupcakes in the hands of celebrities at the LA Film Festival.” 12 ounces salted, roasted whole peanuts 1 cup light corn syrup 1 cup granulated sugar 1/2 ounce unsalted butter 2 tablespooons baking soda 1. Spray a full sheet pan with nonstick spray and set aside. 2. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over mediumhigh heat and bring to a boil, stirring constantly and scraping the sides of the pan with a rubber spatula. Mixture should be

Best served warm. Makes two loaves.

5 pounds Bosc Pears, peeled

Makes two loaves 15 ounces granulated sugar 7.5 ounces dark brown sugar 6 eggs 12 fluid ounces canola oil 1 teaspoon vanilla extract 22.5 ounces all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 12 ounces sour cream

6. D ivide evenly between the prepared loaf pans. 7. Generously top with the pecan crumb topping (see recipe below) and bake for about 45 minutes or until a knife comes out clean. Cool and enjoy!

PECAN CRUMB TOPPING 6 ounces granulated sugar 3 ounces brown sugar 12 ounces flour 1 teaspoon cinnamon 1 cup crushed pecans 6 ounces butter, cubed Mix all dry ingredients in mixer with a paddle attachment and then add in the butter. Mix until crumbly, and set aside.

white and foamy. 3. W hen sugar begins to carmelize, continue to stir to ensure even cooking. 4. O nce the mixture is browning, remove the saucepan from the heat and stir in the butter first, then stir in the baking soda. The mixture will begin to foam up, so mix quickly! 5. P our onto the prepared baking pan. 6. A llow to cool for one hour, then store in an airtight environment. TIPS • Be gentle when mixing, so as to not break up peanuts more than you have to. • Use a rubber spatula to spread the mixture as evenly as possible over the prepared sheet pan. •M ixture will be VERY hot — use caution when handling a fresh batch! •B e sure to store the peanut brittle in an airtight environment IMMEDIATELY once it has cooled.

ALMOND ROCA “Our family has many important holiday traditions, and this is absolutely one of the most special,” San Bartolome says of her chocolate and almond treat. “My mom has been making homemade hard candy every Christmas for over 35 years.” It’s as popular with Sweet Arleen’s customers as it is with family, and can now be found on the holiday menu at the Westlake bakery.

oven until fragrant and slightly darker in color. Once cool, chop them into small pieces. 4. Prepare a container with cool water, for testing when the candy is ready. If you are using a candy thermometer, place it near the cooking area. 5. Place into a heavy saucepan the butter, sugar, water and corn syrup. Turn flame to medium heat and begin to stir. You are go-

Note: As with most homemade candies, it’s wise to use a candy thermometer (readily available at most kitchenware stores). 1-1/2 cups butter (12 ounces) 1-2/3 cups sugar 2 tablespoons corn syrup 2 tablespoons water 1 cup almonds, plus 1/2 cup for garnish 1/2 cup chocolate chips 1. P reheat oven to 200 degrees. 2. Line a half-sheet pan with tin foil and place into warm oven. 3. Toast almonds in the

ing to keep stirring the entire time it cooks, until it reaches hard crack stage. 6. Once it reaches that point (300 degrees F or when a small drip of the mixture falls into the water and becomes immediately hard), pull it off the heat. If it gets too hot, it will not stay solidified. 7. Stir in 1 cup of the almonds, then remove the sheet tray from the oven and pour the hot mixture onto the warm tray. 8. Allow to set on counter for about 5 minutes, then pour chocolate chips on top. 9. Once the chips have melted, you can use a flat spatula to spread the chocolate evenly across the candy. 10. While chocolate is still melted, sprinkle the additional almonds on for garnish. 11. Allow to cool completely and break into bite-size pieces. 12. Store in airtight container and enjoy within a month of making it.

 IRISH CREAM DARK CHOCOLATE TRUFFLES “Biting into a truffle could be my favorite thing ever,” San Bartolome admits. “The smooth texture, paired with the balance of bittersweet chocolate and a strong Irish cream liqueur, is perfect for a holiday celebration.” This recipe is simple and highly adaptable — feel free to substitute another liqueur, such as amarena cherry juice (or omit altogether for a non-alcoholic version).

chocolate until a glossy, smooth ganache is formed. 4. A dd the Irish cream, butter and salt, and stir until well blended and the salt is dissolved. 5. P lace mixture into a refrigerator until chilled and firm. 6. S hape the truffles: Using a small scoop or

spoon, form the mixture into small bite-size balls. Place balls onto a plate with the cocoa powder or other garnish and roll around until lightly coated. To store, keep in an airtight container in refrigerator. Let truffles come to room temperature before serving. Yields about 40 truffles.

1 cup heavy whipping cream 5 tablespoons Bailey’s Irish Cream (okay to substitute heavy cream) 2 tablespoon butter 1 pinch kosher salt 1 pound dark chocolate, chopped (61%-72% is best) Cocoa powder or another garnish (nonpareils, sprinkles, ground coconut, sanding sugar, chopped nuts) for dusting 1. Scald the heavy cream over medium flame until boiling. 2. Pour hot cream over the chocolate and allow to sit for a few minutes; the hot liquid will melt the chocolate. 3. Gently whisk the cream and melted Continued on page 36 DECEMBER 2019 |

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continued from page 35

PUMPKIN PEAR PECAN STRUDEL Chef Deb Dawson Desserts to Die For 805.340.6005, www.dessertstodiefor.org

Move over, pumpkin pie! Deb Dawson — she of the hearse/pastry cart and delectable desserts that are (as the name says) “to die for” — has made the jump from Halloween to Christmas like a flour-dusted Jack Skellington. Good food, of course, is appropriate any time of year, and Dawson’s pumpkin and pear pastry is delicious for breakfast, lunch, dinner . . . or any time in between. 2 cups peeled and diced pears 1 cup pumpkin puree 3/4 cup brown sugar 3/4 cup chopped pecans 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon cloves 12 ounces puff pastry if homemade, or two 8-ounce sheets if store bought Egg wash (one yolk mixed with 2 tablespoons heavy cream)

Cinnamon sugar (1/3 cup sugar, 1 teaspoon cinnamon). 1. P reheat oven to 375 degrees. 2. C ombine first eight ingredients in a bowl and set aside. 3. I f using homemade puff pastry, roll out to a 12 inch x 16 inch rectangle and transfer to a sheet pan. If using store bought, divide filling into two portions and use a baking sheet for each sheet. 4. S poon filling down center of pastry lengthwise, leaving enough room on either side to wrap over. 5. M ake diagonal cuts on either side, one to two inches apart. 6. F old up strips on each side, overlapping slightly on top and press together gently to seal. 7. R epeat, working your way down the strudel. 8. B rush lightly with egg wash, then sprinkle liberally with cinnamon sugar. 9. B ake strudels for 25-30 minutes until a lovely deep golden brown. Best served warm. Makes two strudels.

HOLIDAY COCKTAILS

Anastashia Chavez of 2686 Kitchen is an unabashed fan of a holiday cocktail. “I like a good mulled wine recipe!” she exclaims. So, for those who prefer their desserts in liquid form, she offers up two alcoholic concoctions — one cold, one hot — featuring flavorings and sweetness suitable for winter indulgence.

SPIKED WASSAIL WITH CINNAMON WHIPPED CREAM 1 lemon, sliced 1 orange, sliced 6 whole cloves 2 cinnamon sticks 5 peppercorns 1 gallon apple cider Bourbon (optional) Cinnamon Whipped Cream (recipe follows) 1. In a pot, bring all ingredients except the bourbon to a simmer, and simmer for 45 minutes. 2. Ladle hot wassail into mugs, and, if desired, add 1.5 ounces bourbon to each mug. 3. Top with hefty dollops of whipped cream and serve hot. CINNAMON WHIPPED CREAM 2 cups heavy whipping cream 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/2 cup brown sugar Whip all ingredients together until soft peaks form, and chill until needed.

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| DECEMBER 2019

PEPPERMINT MARTINI Serves 2 Crushed peppermint candies 5 ounces vanilla vodka 2 ounces chocolate liqueur 1 ounce creme de menthe 1/2 ounce peppermint schnapps 1. Rim two martini glasses with crushed peppermints and chill. 2. Pour remaining ingredients into a shaker over ice. 3. Shake until chilled, strain into martini glasses and serve.

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Ojai historian Craig Walker reflects on the life, legacy and impact of Krishnamurti.

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he Ojai Music Festival, the Ranch House restaurant, the Ojai Meadow and other well-known Ojai institutions would most likely not exist if it hadn’t been for Jiddu Krishnamurti, the philosopher and speaker who made Ojai one of his homes for more than 60 years. That’s the conclusion drawn from Legacy: Krishnamurti and Ojai, on exhibit through Jan. 19, 2020, at the Ojai Valley Museum. In celebration of the 50th anniversary of the Ojai-based Krishnamurti Foundation of America (KFA) and the 125th anniversary of Krishnamurti’s birth, Legacy explores Krishnamurti’s impact on the Ojai Valley. It spans from his first visit to his last, and gives insight into the draw he had on so many admirers who followed him here and set up homes and businesses of their own, making Ojai what it is today. The exhibit features photos and personal artifacts on loan from KFA, including personal journals, ceramics by Beatrice Wood, a statue by renowned sculptor Antoine Bourdelle,

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DECEMBER 2019

Photo courtesy of Krishnamurti Foundation of America

By Emily Dodi

even the chair Krishnamurti sat on during his well-known Grove Talks. Legacy presents an intimate look at the philosopher’s life and the lasting affect he had on his beloved adopted hometown. As local historian Craig Walker explains, at the time Krishnamurti first visited Ojai in 1922, he was the “anointed messiah” of Annie Besant’s Theosophical Society.

Besant relocated to Ojai in 1926 upon Krishnamurti’s suggestion and declared it “the cradle of the New Civilization.” Many theosophists and Krishnamurti admirers followed. By the end of the 1920s, however, Krishnamurti had distanced himself from the theosophists and renounced the role of spiritual guru to become a philosopher and speaker instead. Krishnamurti didn’t sever his ties with Ojai, though, and it became one of his speaking centers and residences for more than 60 years. Walker, who helped curate the exhibit, spoke with Ventana Monthly about the man, the exhibit, and, of course, the legacy.

Ventana Monthly: Tell us a little bit about the exhibit. Craig Walker: The exhibit’s committee did a wonderful job. The focus is on how Krishnamurti directly or indirectly impacted the history of the valley. I think it was the writer Mark Lewis who said it’s like the story of It’s a Wonderful Life: If you were never born, how would your town be different? }}

CONVERSATION

THE HAND THAT ROCKED “THE CRADLE OF THE NEW CIVILIZATION”

In what way did Krishnamurti impact Ojai? Some of the things that we see in Ojai, Krishnamurti really had nothing to do with personally, but people were attracted to Ojai because of him. It established a certain atmosphere. Any article you read about Ojai will say it has a spiritual aura going back to Krishnamurti. They’ll mention that, but they don’t really take it any further so [the exhibit] is meant to help people see all the things that are going on in Ojai, from its schools to its environmental protections to the artists who came here, and how life would be different in Ojai if he’d never come. What first brought Krishnamurti to Ojai? In 1922, Krishnamurti was doing a speaking tour in Australia. On the way back, the boat stopped in San Francisco. Krishnamurti was invited by Alfred Warrington, who ran Krotona, a theosophical center in Los Angeles, to come and stay in some cottages in the East End of Ojai. So Krishnamurti and his brother Nitya came and they went up to the East End. It was the middle of July and it was extremely hot. They were miserable that first day but at nighttime there was this cool breeze. They went outside and they saw the sun as it was setting and they just fell in love with Ojai. What happened then? Krishnamurti spoke in Ojai often and set Ojai up as one of his speaking centers. Some years he didn’t come to Ojai at all and then in World War II he just needed a place to hang out during the war and he stayed here for almost nine years. . . . He always kept the same house. Even today the house is still there. It’s now an education and retreat center.

What was it about Ojai that appealed to Krishnamurti? Krishnamurti was a celebrity and there was always a big to-do around him everywhere he went. . . . I think in Ojai he found a place to get away from it all. He and his brother just loved coming here. What’s interesting is the little cottage he stayed in in 1922 became his home. It was his home for 64 years. When he was speaking in India in 1985, he had cancer and things were taking a turn for the worse and he decided he wanted to die in Ojai so they made the effort and came back to Ojai. He passed away here in 1986. Who are some of the people who were inspired to come to Ojai because of him? Many of his admirers came, first to hear him talk or to meet him, and then they settled here. The people who created the Ojai Music Festival and who paved the way for the Ojai Art Center. The founders of the Ranch House restaurant. Others established progressive schools. [Krishnamurti] started Oak Grove himself and he was one of the founders of Besant Hill School . . . When you scratch the surface, there are a lot of people in Ojai who either came directly or indirectly because of Krishnamurti. The Ojai Retreat was part of Krishnamurti’s land. He would hold bonfire talks up there and speak to the people. The ceramicist Beatrice Wood came, too. Beatrice Wood came during his first talk. She was a young actress then. She and her boyfriend, who was an actor named Reginald Pole, put on a version of The Light of Asia, which is the story of the Buddha. She was active in putting the first Krishnamurti talks together. Later, in 1948, she moved to Ojai and started her ceramics studio.

Who is this? (Pointing to a large photograph by Guy Webster, another Ojai local.) This is Igor Stravinsky. He was a close friend. [Krishnamurti] had a lot of friends over the years who were actors and musicians like Charlie Chaplin, Greta Garbo. A lot of writers like Anne Morrow Lindbergh and Arthur Miller. They really counted him as a big influence on their life. What is something that people may not know about Krishnamurti? He liked to watch westerns like Bonanza. He loved reading mysteries. He enjoyed Rex Stout and Agatha Christie. He loved all that stuff. Looking at the exhibit, it really is like It’s a Wonderful Life. Well, when you think of Ojai in the 1920s, there were 3,000 people living in the whole valley. Then between 1927 and 1930 the population went up by a third . . . and I think a lot of those people were theosophists. When you talk to people today, quite a few people will say, “Yeah, my grandmother and grandfather came here because of Krishnamurti.” Walking through the exhibit really gives one the appreciation of how one person’s life really can touch so many V ■ others.

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Legacy: Krishnamurti and Ojai will be on exhibit through Jan. 19, 2020. Ojai Valley Museum 130 West Ojai Avenue 805.640.1390 www.ojaivalleymuseum.org

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Krishnamurti Foundation of America 805.646.2726 kfa.org

DECEMBER 2019

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SHORT LIST GINGERBREAD FEST AT THE SQUARE Dec. 7-29 | Oxnard Whip out the cameras — it’s time to tour Oxnard Heritage Square’s gingerbread neighborhood! Displays of gingerbread homes, holiday lights and the decorated grounds will be sights to behold at this festival. Participants in the gingerbread house decorating competition will display their entries for your perusal. On Friday, Dec. 13, Sip, Taste and Tour in the evening through Christmas Tree Lane in the Henry T. Oxnard Historic District or hop aboard the Holly Trolley to enjoy the festive tour on wheels. Festival is free, while trolley tours and Sip, Taste and Tour are ticketed; prices vary. For more information including locations, visit www.heritagesquareoxnard.com/christmas.html. FOREVER PLAID: PLAID TIDINGS Dec. 11-29 | Ventura Francis, Jinx, Smudge and Sparky have been brought back to Earth to provide a little heavenly harmony in a discordant world in this hilarious and heartwarming new version of the classic stage show. Forever Plaid includes holiday favorites such as “The Dreidel Song,” “Cool Yule,” “Let it Snow,” and “Joy to the World” and a speed-date version of The Ed Sullivan Show featuring the Rockettes, the Chipmunks and the Vienna Boys Choir. Hits from the 1950s will be performed to make your merry bright. Tickets: $39-69. Rubicon Theatre Company, 1006 E. Main St., Ventura. For more information including show times, visit www.rubicontheatre.org. OJAI SHORT FILM FEST Dec. 13-15 | Ojai View the very best the Ojai Valley and beyond has to offer in the form of short films. The weekend will feature awardwinning shorts from around the globe as well as after parties and panels. Tickets: $15-35. Event venues include Sane Living Center, 316 E. Matilija St., and Ojai Retreat and Inn, 160 Besant Road. For more information and a complete schedule of events, visit www.ojaishortfilmfest.com. 43rd ANNUAL VENTURA HARBOR PARADE OF LIGHTS Dec. 13-14 | Ventura Decorated boats and holiday decor kick off this year’s “SEAing is Believing” themed parade, a homage to all things imaginary and magical. Soak up some holiday cheer with shimmering lights, whirling carnival rides, boutique gift shopping, delicious dining and more. Kids’ rides and a carnival will be held 4-9 p.m., and 5-7 p.m. both nights Mr. and Mrs. Claus will wander the harbor spreading good cheer. Cap the night off at 8 p.m. with fireworks (weather permitting). Ventura Harbor Village, 1583 Spinnaker Drive, Ventura, www.VenturaHarborVillage.com. 54th ANNUAL CHANNEL ISLANDS PARADE OF LIGHTS Dec. 14 | Oxnard Play in the snow, meet Santa and partake in children’s activities throughout the day, and stick around for the annual Parade of Lights themed “Musical Notes and Holiday Floats” featuring vessels decorated in holiday bling. Beginning at noon, families can play in real snow falling at the north end of Harbor View Park. Santa will be present and take pictures with families free of charge. Expect music to come alive on the water beginning at 7 p.m. Channel Islands Harbor, 3600 Harbor Blvd., Oxnard, www.channelislandsharbor.org. AUBREY LOGAN: A SASSY CHRISTMAS Dec. 14 | Camarillo Sick and tired of songs about sugar plum fairies and candy canes? Look no further than Aubrey Logan for a sweet reprieve. Logan takes Christmas classics along with a couple of originals and turns them on their ear. Her show, filled with plenty of tug-at-your-heart moments, will

40 | ventana | DECEMBER 2019

be a night full of jazzy versions of well-known and obscure holiday tunes that will leave you celebrating well into the new year. Holiday cocktails will be served in the VIP Coda Lounge. Tickets: $35-55. Showtime at 7:30 p.m. Studio Channel Islands, 2222 E. Ventura Blvd., Camarillo. For more information, visit www.studiochannelislands.org.

DECEMBER 7-29 | OXNARD

THE NUTCRACKER Dec. 14-15 | Oxnard Footworks Youth Ballet presents this classic holiday tale featuring live music from the Footworks Community Orchestra and singers from the Carpe Diem Chorus. The story follows a young girl who befriends a nutcracker that comes to life on Christmas Eve to do battle against the evil Mouse King. Showtime 2 p.m. Tickets: $19-29. Oxnard Performing Arts Center, 800 Hobson Way, Oxnard. For more information, visit www.oakleyballet.com. ELF: THE MUSICAL Dec. 14-29 | Simi Valley Buddy is an orphan who mistakenly crawls into Santa’s bag of gifts and is transported back to the North Pole. Unaware that he is actually human, Buddy’s enormous size and poor toy making abilities cause him to face the truth. With Santa’s permission, Buddy embarks on a journey to New York City to find his birth father, discover his true identity and help New York remember the true meaning of Christmas. This musical, adapted from the hit holiday movie classic starring Will Ferrell, will run Wednesdays through Sundays at various times. Tickets: $20-28. Simi Valley Cultural Arts Center, 3050 Los Angeles Ave., Simi Valley. For more information, visit www.simi-arts.org.

DECEMBER 14 | CAMARILLO

A MAGICAL CIRQUE CHRISTMAS Dec. 29 | Thousand Oaks Get into the spirit of the season with this family-friendly holiday performance that blends magic with acrobatics. The world’s greatest entertainers come together for a spell-binding holiday production from the producers of Broadway’s smash hit The Illusionists. Experience the magic of Christmas with dazzling performers and breathtaking cirque artists from all corners of the world, accompanied by holiday music performed live. Tickets: $46-126. Showtime 7 p.m. Fred Kavli Theatre, Bank of America Performing Arts Center, 2100 E. Thousand Oaks Blvd., Thousand Oaks. For more information, visit www. bapacthousandoaks.com. CHRISTMAS AROUND THE WORLD Through Jan. 5 | Simi Valley Twenty-six exquisitely decorated trees representing the 26 countries that President Ronald Reagan visited while in office will be on display, as well as a White House tree. Of note is the Vatican tree decorated entirely with white ornaments and featuring a life-size white peacock. Another featured tree is an elegant reproduction of President and Mrs. Reagan’s White House tree complete with “Reagan Red” decorations and dozens of hand-blown glass ornaments. While visiting, don’t miss the Egypt’s Lost Cities exhibit featuring relics and artifacts. Tickets: $19.95-29.95. Ronald Reagan Presidential Library and Museum, 40 Presidential Drive, Simi Valley. For more information, visit www.reaganfoundation.org. ON THE HORIZON BRIDAL PREMIERE Jan. 12 | Westlake Village Over 90 wedding professionals will be on hand to assist with all aspects of wedding planning, as well as fashions that feature the latest in wedding attire. Stroll the aisles, sample tasty treats from caterers and bakeries, and be snapped at the photo booth. Plus have a chance to win great prizes through fun casino play. Tickets: $12-15. Hyatt Regency Westlake, 880 S. Westlake Blvd., Westlake Village. For more information, visit www.bridalpremiere.com.

DECEMBER 14-15 | OXNARD

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Adrian Wright 818.939.6415 adrian.wright@compass.com DRE 00935559 Compass is a licensed real estate broker (01991628) in the State of California and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdraw without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. Exact dimensions can be obtained by retaining the services of an architect or engineer. This is not intended to solicit property already listed. Rules & Exclusions apply. Compass offers no guarantee or warranty of results. Subject to additional terms and conditions. Rules & Exclusions apply. Compass offers no guarantee or warranty of results. Subject to additional terms and conditions.

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MODEL PERFECT HOME RESIDENTIAL CARE FACILITY FOR THE ELDERLY 1 of only 8 town-homes in Solana Heights with a spacious mountain and valley view balcony! This pristine 1,987SF home offers 4 bedrooms and 4 bathrooms and is located in a family friendly Ventura neighborhood and is just a short bike ride from the ocean. The huge, separate family room makes for a great entertaining space or 4th en suite bedroom. The kitchen is fully loaded with granite counters and like-new stainless-steel

appliances. The spacious master-suite is equipped with an expansive master-bath that allows for ultimate relaxation thanks to the oversized soaking tub & separate shower! Additional perks include: Large frontporch + solarium patio + huge viewing deck, Interior laundry room

with sink, Attached, 2-car garage with auto-opener, Tankless water-heater, Central A/C and so much more! Better Call Blake! 805-856-9350 BEDROOMS:

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PRICE: $565,000 w/ low HOA fees

SPECTACULAR UNOBSTRUCTED VIEWS OF THE PACIFIC AND THE CHANNEL ISLANDS

Built in 2017, this beautiful custom Cape Cod was thoughtfully designed with entertaining and family gatherings in mind. At approx. 4888 SF, the home has 4 bedrooms and 5.5 baths, with an elevator serving all levels. A media room, game room, office & bonus room offer ample space for work and play, most with views. The great room has a dining area, gorgeous coffered ceiling, fireplace and a wall of glass that opens to a large oceanfront

deck with breathtaking views! The spacious kitchen is a gourmet dream, with quartz countertops, a large center island with 2 dishwashers and a peninsula that seats 8, a Thermador Range, double convection ovens, custom panel fridge, a wet bar & butler’s pantry. The master has amazing views up and down the coast. The master sitting area has a fireplace and a trifold window, which is the ideal vantage-point to see dolphins

playing in the surf or watch shooting stars over the ocean. The master bath includes 2 vanities in separate spaces, 2 walk-in closets, an ocean-view tub and a large ocean-view shower. There are 3 decks total, all with views. The covered rear deck has a built-in Evo for Teppan-style grilling. A true show place! Presented by Ariel Palmieri and Karen Stein, Coldwell Banker Global Luxury. 805-746-2070. BEDROOMS:

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LIVE THE HARBOR LIFE IN THIS TOPOF-THE-WORLD HARBOUR ISLAND TOWNHOME! When you enter into this spacious home you immediately are presented with an expansive living room with fireplace and large picture windows. Next to the living room is a large dining area with direct access to the Gourmet kitchen and den. From here you have access to your private balcony overlooking the Channel

NEW 6 BED ASSISTED LIVING FACILITY Islands Harbor. The southerly facing grand master is accompanied by a large walk-in closet, a comfortable oval tub, and walk-in shower. Home offers a full laundry room and additional pantry storage. This is one of the Harbour Island homes that has elevator access which is close to its own 2 car garage. This is a Must See property!

For additional information contact Bob Ridgway today, Comden/Ridgway/Barosso Group - Keller Williams West Ventura County 805-320-1811. BEDROOMS:

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Oakmont Senior Living introduces the newest assisted living and memory care community in Ventura County. Oakmont of Riverpark is under construction and scheduled to open in the winter of 2019!

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VENTANA HOME SALES INDEX AVERAGE PRICE

➡

HOMES SOLD

➡

Wishing all of our Past, Present and Future Clients a wonderful Holiday Season and a prosperous 2020!

-0.07%

-1.2%

NOVEMBER 2018 VS. 2019 TREND CAMARILLO

# HOMES SOLD AVERAGE PRICE

NOVEMBER ‘18

NOVEMBER ‘19

65 $598,300

76 $736,200

9 $541,400

10 $560,600

35 $742,700

27 $756,400

25 $645,400

30 $785,900

12 $910,900

19 $836,200

99 $625,300

95 $591,700

28 $417,400

23 $375,100

17 $513,000

14 $703,400

107 $651,900

115 $631,100

63 $899,900

64 $1,034,500

80 $704,400

63 $681,200

540

536

FILLMORE

# HOMES SOLD AVERAGE PRICE NEWBURY PARK

# HOMES SOLD AVERAGE PRICE

Bob

Tina

Albert

CalBRE 01060428

CalBRE 00953910

CalBRE 02035904

EXCELLENCE IN REAL ESTATE

ICE R P D CE

MOORPARK

# HOMES SOLD AVERAGE PRICE

1737 Emerald Isle Way Channel Islands Harbor Live the Harbor Life in this top-of-the-world Harbour Island Townhome. Beautiful harbor views. This is a Must See property! 2 Beds - Den/3rd Bedm + 2 Bath 2,164 sq ft.

REDU

1318 Lark Ave., Ventura

Turn-Key 3 & 2 in a quiet neighborhood. This home has it all beautiful Kitchen, Master Bed with en suite bath. In addition, Upgraded Floors, air conditioning & wood burning fireplace. Great access to all conveniences. 3 Beds + 2 Bath 1,284 sq ft.

OJAI

# HOMES SOLD AVERAGE PRICE OXNARD

# HOMES SOLD AVERAGE PRICE PORT HUENEME

Listed for $856,000

# HOMES SOLD AVERAGE PRICE

Contact Bob Ridgway for private viewing. 805-320-1811

SANTA PAULA

SOL

Listed for $669,000 Contact Albert Barosso for more information. 805-901-3654

805-351-3500 1071 S. Seaward Ave., Ventura | 2831 N. Ventura Rd., Oxnard www.CRBrealestate.com

# HOMES SOLD AVERAGE PRICE SIMI VALLEY

# HOMES SOLD AVERAGE PRICE THOUSAND OAKS

# HOMES SOLD AVERAGE PRICE VENTURA

# HOMES SOLD AVERAGE PRICE TOTAL # OF SALES

Ventana Monthly Home Sales Index is presented each month as part of the real estate section. The figures are sourced from sales reported to MLS for the period of 11/1/19 to 11/30/19. Ventana Monthly Home Sales Index © Ventana Monthly, 2019. DECEMBER 2019

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Ariel Palmieri

Juliet Esquibias

CalDRE #01501968

CalDRE #01831073

Karen Stein

CalDRE #01505059 REALTORS®

REALTOR®

To Our Clients, Colleagues and Friends, Thank you for your trust over the years! We are privileged to serve as your real estate professionals. We wish everyone the best throughout the holiday season! ArielandKaren.com JulietReviews.com ArielandKaren.com JulietReviews.com NEW LISTING

NEW LISTING

935 Mandalay Beach Road, Mandalay Shores

1511 Mandalay Beach Road, Mandalay Shores

Spectacular Mandalay Shores Oceanfront! Custom-built in 2017, this home with approx. 4888 SF has breathtaking views of the Pacific Ocean and Channel Islands. There are 4 bedrooms, 5.5 baths, two offices, and an elevator serving all levels. The gourmet kitchen opens to a great room with floor to ceiling windows to maximize the stunning views. Listed for $5,600,000

Mandalay Shores beachfront, AIA award-winning custom modern home. Approx. 4000 SF with great views of the ocean and islands. Located on a large lot on a deep, sandy beach, the main home has 3 bedrooms and 3 bathrooms, plus there is a 1+1 guest unit with separate entrance. Extensively upgraded with exceptional finishes. Listed for $3,895,000

NEW LISTING

2461 Jamestown Court, Mandalay Bay, Oxnard Multiple Boat Docks for Water Leisure! West and North corner location provides an oversized boat dock easement with multiple docks. Light-filled home with many upgrades and more than 200 feet of dock space. 4 bedrooms + 3 baths – 2,192 SF Listed for $1,795,000

NEW PRICE

Breakers Way, Mussel Shoals, Ventura Unobstructed Ocean Views! Little Rincon is a coastal hideaway north of Solimar and south of Carpinteria. This quintessential beach home has an oversized oceanfront deck, dramatic views from the master, family room, dining room and kitchen, and an oceanfront rec room. 2,050 SF. 3+3. Listed for $1,825,000

NEW LISTING

1130 Capri Way, Mandalay Shores

5227 Sealane Way, Mandalay Shores

Across from the sand, this spacious 4 bedroom + bonus room property is on sought-after Capri Way. The gorgeous remodeled kitchen, large deck and private yard with ocean and beach views make this an entertainer’s delight. Approx. 2511 SF. Listed for $2,995,000

Ideal location west of Mandalay Beach Road, on an oversized lot with a 3-car garage, this home has amazing beach and ocean views from the living room and deck! With approx. 2546 SF, the home has 3 bedrooms and 2.5 baths. A private yard includes a hot tub. Only a few lots from the sand. Listed for $1,625,000

NEW LISTING

SOLD

1342 Bayside Circle, Oxnard

1917 American River Way, Ventura

201 S. Ventura Rd., #15-Anacapa View, Port Hueneme

A spectacular designer renovation made this Westport townhome a masterpiece. The gourmet kitchen has beautiful stone counters, fine-crafted cabinetry, a large pantry, and a custom island. Features include 3 bedrooms, 2.5 bathrooms, a fireplace in the living room, 2 terraces, a patio, and attached 2-car garage. HOA is gated with pool and spa. Listed for $679,000

This spacious townhome has approx. 1959 SF with 3 bedrooms and 2.5 baths. The private patio is located off the kitchen and family room for outdoor grilling, and the large loft would make a great office or playroom. Attached 2-car garage. HOA has pool and spa. Listed for $469,000

Stunning new kitchen, including all stainless steel appliances. Amenities include pool, spa, tennis and sports courts. SOLD for $310,000

Exceptional Real Estate Within Ventura, Santa Barbara , & Los Angeles Counties

(805) 616-4040 • (805) 746-2070 • (805) 824-2004 Juliet Esquibias

Ariel Palmieri

Karen Stein

“I NEED IT SOLD YESTERDAY!” BETTER CALL BLAKE!

MODEL PERFECT HOME

ONDULANDO BEAUTY WITH VIEWS

High ceilings, lovely faux-wood floors, huge family room, kitchen with granite & stainless, and expansive master suite. Large front porch, solarium patio and huge viewing deck. A/C and attached 2-car garage.

Main living area with fireplace & loads of windows, with French doors that lead to fenced yard. Gourmet kitchen, spacious master, and den with built-ins opens to raised deck with enchanting gardens. A/C, newer windows & roof.

4BR + 4BA | 1,987 SF | $565,000

BETTER CALL BLAKE!

4BR + 3BA | 2,246 SF | $899,000

805-856-9350

BETTER CALL BLAKE!

805-856-9350

HAPPY HOLIDAYS & A HAPPY, PEACEFUL NEW YEAR! Thank you to all my wonderful clients, family, friends & associates for another great year... my 29th... in real estate!

HOMES SOLD IN 2019... BY BLAKE!

HONESTY • INTEGRITY • COMMITMENT • RESULTS Wendy Russell

CALL TODAY! Everest

805-856-9350

www.BlakeMashburn.com CalB.R.E. #01065624

VP of Mortgage Lending (805) 223-1411 NMLS#390282

Ms. Lori Stern Licensed Associate

Equal Housing Lender. NMLS ID: 390282, LO#: CA-CA-DOC390282 NMLS ID#2611 (Nationwide Mortgage Licensing System www.mnlsconsumeraccess.org) CA-Licensed by the Department of Business Oversight, Division of Corporations under the California Residential Mortgage Lending Act Lie#4130699

Restrictions apply, call for details. All info deemed accurate, but not guaranteed. If your property is currently listed for sale, please disregard our active marketing. DRE# 01065624.

It’s our 49th Annive rsary! Say I Love you with the everlasting gift of jewelry this Holiday season Lynn’s custom design diamond earrings in stock now!

For more information please visit our website

www.LynnsJewelry.com

4572 Telephone Road, #906, Ventura

805.642.5500 All of our custom designs have been made from 100% recycled gold for more than 40 years. Respect for the Earth is not a new idea at Lynn’s.

John Muscarella Master Jeweler

est. 1970 • Ventura, CA