Ventana monthly July-August 2022 by Times Media Group

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QUEEN OF THE CONE KODI BERG OF OJAI ICE CREAM TONY’S PIZZARIA PIER CITY CIDER S A N TA PA U L A C R A F T H O U S E

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CONTENTS

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VOL.16 NO. 6

JULY/AUGUST 2022

FEA TU R ES Editor’s Note

6 Tradition With a Twist

About Town 8 Fermenting Local Pier City Cider adds to Ventura’s growing cider reputation.

Cover Story 18 Joy by the Scoop Ojai Ice Cream serves up great taste and decades-old tradition.

Conversation 23 Fools Rush In Taking the leap from garagiste to Trois le Fou Winery.

Food 29 Good Food, Good Vibes Flavor, family and fun at Tony’s Pizzaria.

Profile 35 Craft Culture

PHOTO BY VIKTOR BUDNIK

The Santa Paula Craft House gastropub experience.

DEPARTMENTS SHORT LIST 38

18 4

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A preview of coming attractions

COVER STORY: Kodi Kitchen Berg serves up scoops with a smile at Ojai Ice Cream. Photo by Viktor Budnik

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EDITOR’S NOTE

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EDITOR IN CHIEF Nancy D. Lackey Shaffer

Photo by Viktor Budnik

TRADITION WITH A TWIST

here’s so much history wrapped up in our 2022 Food and Drink issue! We didn’t plan it that way; it’s purely a happy accident. But as I read the stories, it strikes me that there’s a certain regard for tradition to be found in all the food and beverage purveyors being featuring this month. On our cover is Kodi Kitchen Berg, a native of Ojai who loved visiting Ojai Ice Cream as a kid, and worked at the parlor when she was in high school. One day in 2021, bringing her own family in for some cold, creamy confections, she learned that her former bosses were going to retire and sell the business. Before long, the Bergs had taken over ownership and the one-time teen scooper found herself running the Downtown Ojai institution…and delighting a new generation of customers with familiar favorites (and some specialty concoctions as well). Opening in 1959, Tony’s Pizzaria quickly established itself as a fixture in Downtown Ventura, famous for its handmade pies as well as its beloved founder, Johnny “Tony” Barrios. When he died in 2013, his sons, Bruce and Tony Jr., took up the pizza peel. They have continued to follow Tony’s own recipe for success — delicious pizza and fantastic customer service — but added a few

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touches of their own, such as a remodeled outdoor patio. Tony’s has always been one of the best places in town for a drink and a slice. Now it’s a popular hangout for family and friends, too. Hard cider has a long and storied history in the United States. It is experiencing a renaissance locally thanks to new enterprises such as Pier City Cider, owned by Gary and Karen Stewart of Ventura’s Four Brix Winery. Up the road, the even newer Trois le Fou Winery is specializing in varietals from the great French wine regions of Rhone and Bordeaux…albeit with grapes sourced from Paso Robles. And then there’s Santa Paula’s newest gastropub, the Craft House, where “mom and pop quality” and a lack of pretension meet upscale bar food…in a building filled with Santa Paula heritage. In the culinary world, as in anything else, there’s wisdom to be gained from studying history. And while an unwavering commitment to tradition can stifle progress, using the tried and true as a foundation for the new and innovative frequently yields delicious results. If it’s not broke, you don’t necessarily need to “fix” it…but you can still play with the recipe.

– Nancy D. Lackey Shaffer nancy@ventanamonthly.com

CONTRIBUTORS Viktor Budnik Vince Burns Madeline Nathaus Mike Nelson Alex Wilson GRAPHIC DESIGNERS Nathalie Proulx ASSOCIATE PUBLISHER Warren Barrett ACCOUNT EXECUTIVE Barbara Kroon

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ABOUT TOWN

FERMENTING LOCAL Pier City Cider adds to Ventura County’s growing cider reputation.

BY VINCE BURNS | PHOTOS BY VIKTOR BUDNIK

entura County is putting itself on the map for craft cidermaking thanks to the efforts of several local fermentation pioneers. One of the newest is the husband-and-wife team behind Pier City Cider. Karen and Gary Stewart created the cider business, a subset of their Four Brix Winery operation, in 2019 to provide a thirst-quenching compliment to wine and an alternative to beer during long working hours at the winery. And why not? A couple of flavorful and cold glasses of their Mango Chili Lime cider could keep any team well hydrated and refreshed during long bottling and cleaning days. And for the gluten intolerant, it’s also a win.

C I D E R H I STO RY As Gens X, Y and Z discover the joys of alternative fermentations, the drinking landscape has exploded with hard (=alcoholic) cider following on from the high-end wine, micro beer and kombucha booms. In the case of cider, it’s more of a reemergence since early European Americans were practically raised on apples, either liquid or actual, both for healthy nourishment and (perhaps) for a modest buzz. In Colonial New England, for example, drinking water was never a sure thing, sanitation-wise, but hard or fresh cider was reliably safe from nasty microbes. And with thousands of apple orchards in New England and the Midwest, early Americans had apples aplenty. Cider was simply an efficient way of storing the surplus harvest in the same way that beer is just grain in liquid form. The numbers are impressive. Early Americans could really put away the stuff: In the late 18th century, per capita cider consumption in Massachusetts exceeded a barrel (35 gallons) annually, a staggering quantity. Early photographs depicted entire rural families jointly drinking cider from a barrel with long straws.

LO C A L C I D E R Locally, a long-time county tradition of cidermaking is hard to discern in our own history. Our climate is more conducive to citrus and Continued on page 10

PIER CITY cidermaker Gary Stewart with Mango Chili-Lime and Persimmon Lavender ciders. 8

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GULP AND GRAZE Pier City’s Mango Chili-Lime Cider with a nibble-ready platter of sausage bites, cheese and pickles.

would go great with food,” says Gary. These two identities — winemaker and gourmet flavor master — power Pier City’s ciders. On the day I visited: Sour Apple, (Moscow) Mule, Tamarind Ice, Blackberry and Mango Chili Lime ciders were all on offer. No sulfites, all organic, and oozing freshness both in the apples and from the added flavors.

WINE SY N E RG I E S

grapes than apples, and droughts can wreck apple orchards. Still, there are some traces of bygone Ventura County cider to be found. For example, those of us of a certain age will remember Rancho Arnaz’s fresh-pressed cider on Highway 33 (a sign remains), although it closed long ago. Fast forward to the present and Pier City joins two other cider “peers” in the area, Camarillo Cider House and Anna’s Cider in Santa Paula.

L I B AT I O N I N S P I R AT I O N What makes the Pier City Cider operation different from other cidermakers? Two things: a synergy with Four Brix’s winemaking business and the creation of flavored ciders influenced by modern craft bar culture and some of our local Central Coast traditions. How does that work in practice? Pier City’s cider offerings often echo top-shelf bar drinks. The cocktail flavors, including grapefruit, persimmon, lime, mint, ginger and other ingredients, are all added by cidermaker Gary to his base cider to create refreshing — but less powerful — alternatives to stiff mojitos, greyhounds and Moscow mules. “We wanted something that didn’t compete with our wine and that

SEASONAL SENSATION Blackberry and Persimmon Lavender ciders are currently available, but the lineup changes with the season, availability and the cidermaker’s own inspiration.

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Once new wine is safely in oak and aging, the vats and other fermentation equipment at a standard winery sit fallow gathering dust until the next fall’s harvest. A creative entrepreneur might ponder other uses for all this high-priced stainless steel. Such was Gary Stewart’s reasoning. Although apples are also picked in the fall, modern techniques can keep the pressed juice fresh tasting and cold for long periods. So once his Four Brix wine is in oak, Gary can put on his cidermaker’s hat and order

Continued on page 14

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hen we experience increased market volatility, one of the most asked questions we hear is, “Should I keep contributing to my 401k?” The short answer is yes, but let us explain why. By contributing to your 401k with every pay check, you automatically take advantage of an investing strategy called Dollar Cost Averaging. Here’s how it works: every two weeks (or at any regular interval), you invest a set amount of money, regardless of how the stock market is performing. The beauty of this approach is that when the markets are down, and prices are low, you are able to purchase more shares for your money. Conversely, when markets are up and prices are high, you buy fewer shares. Consider a hypothetical example. Let’s say you invest $100 the first day of every month for six months into a fund whose value fluctuates wildly month to month: from $10 per share to $5, to $6, back to $5, to $8, and then back to $10. With dollar-cost averaging over this six-month period, you invest a total of $600 dollars and purchase just a tad over 89 shares, for an average cost of $6.73/ share and an ending value of about $892. If, instead, you had invested the entire $600 at the beginning of the six months, you’d have only purchased 60 shares, with a much higher average cost of $10/share, that would continue to be worth just $600 at the end of the six months. Of course, the results will vary depending on the real numbers. In our example, if the fund had continued to decline, with dollar-cost averaging, you’d have purchased even more shares over the six months. On the other hand, if the fund had continued to go up every month, you’d have been better off investing all of your money at once instead of spreading it out. While the road can be rocky (particularly over the short term), over longer periods of time the stock market tends to rise. In this way, dollar-cost averaging is not a guarantee of the biggest profit or absolute protection against a loss, but it is a great way to stay the course during a volatile market.

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GARY STEWART talks cider in the barrel room of Four Brix Winery, Pier City’s “partner” in fermentation.

up some hyper-fresh apple juice for delivery to his cidery and start creating. With nature so eager to turn apple juice into slightly alcoholic hard cider (you may have had this happen inadvertently in your fridge), basic cidermaking is much easier than brewing beer: no temperature-controlled mashing of grains or boiling wort with hops. To create the backbone cider for his creations, Gary describes the process as similar to making white wine. Once the proprietary raw, unfiltered, fresh apple juice is delivered in 4,000-liter increments to Ventura, Gary immediately cools it down and lets it settle to remove the detritus of the orchard. Next champagne yeast is added to convert all that apple sweetness to an alcohol level of about 7 percent. Gary now has a neutral hard cider ready for (in his words) “playing with.” A blank slate, so to speak. Now the fun really begins, as he mixes in herbs, spices and other natural flavors to create Pier City’s unique tastes. Think vermouth, persimmon, lavender and many more flavors. The now-infused ciders burst with flavor and freshness. The alcohol stays in the 7 percent range from the original base cider. Depending on the flavor profile he’s shooting for, Gary may “back-sweeten” the final product to boost drinkability.

T H E C I D E RY AT E A ST M A N AV E N U E We sampled the Tamarind Ice and Mango Chili Lime ciders and found them off the charts in terms of flavor, freshness and overall taste, all with a nice champagne-like carbonation mouth tickle. A few sips in, we understood Gary’s vision behind his new approach to hard cider with flavors familiar to cocktail connoisseurs.

COOL CUSTOMER Chuck Evans enjoys a refreshment at the winery/cidery.

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FRESH AND FRUITY Ciders currently on offer at Pier City include Sour Apple, Tamarind Ice, Blackberry, Persimmon Lavender and Mango Chili-Lime.

Together, Gary and Karen manage their cider and wine business, with Karen running marketing, communications, events and much else while Gary sticks to the production side. And if the wine, cider and restaurant business isn’t enough to keep him busy, Gary also helps run a family-owned roofing business in Burbank. Like every restaurateur and fellow-traveler during COVID, Karen and Gary had to get creative and throw out the business rulebook to stay afloat during the darkest days of the pandemic. They did deliveries to keep the business going and credit a loyal crew of customers on both the wine and cider side for keeping the ship afloat. To enjoy in person, the Four Brix/Pier City tasting room is on Eastman Avenue (off Telephone). It’s spotless, with gleaming stainless steel Italian fermenters doing their work and dozens upon dozens of oak barrels filled to the brim with Four Brix wines, definitely a fantasy space for any wine or cider lover! Hours are noon to 4 p.m. Friday, Saturday and Sunday, with the space also available for private events. Complementing the fermented refreshments: gourmet pizza, cheeses and other treats, all perfect for pairings with the cider or wine. So don’t be shy about sampling local cider. Now that we know that early Americans polished off 35+ gallons of hard cider annually, it’s clearly time for local apple-lovers to get busy! v

Pier City Cider at Four Brix Winery

2290 Eastman Avenue, #110, Ventura 805.256.6006 piercitycider.com

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JOY BY THE SCOO

Ojai Ice Cream serves up great taste, decades-old tradition and happiness with a smile.

BY MIKE NELSON | PHOTOS BY VIKTOR BUDNIK

t makes sense that once you’ve established a fitness product business successful enough to find its way into high-end retailers like Saks Fifth Avenue, your next logical entrepreneurial step is to buy and operate an ice cream shop. Doesn’t it? It does if you’re Kodi Berg, founder of EQUIPT fitness products and, for the past year, co-owner of Ojai Ice Cream, a downtown institution where, as a Nordhoff High School student, she filled many a cone and cup, never imagining she’d one day be running the place. But for this high energy business owner and product creator — and former model and actress — combining the sweat with the sweet, as it were, makes perfect sense. “Even though the fitness and ice cream businesses are separate,” she says, “I think there is a similar ethos: Don’t overthink things, just go with it and enjoy it. For working out, just move the body. For ice

cream, just savor it.” And there are many who have savored the sweets offered at Ojai Ice Cream, now in its fifth decade. That includes families who bring their youngsters (as Kodi’s parents once brought her) into the shop to sample an array of homemade flavors, many infused with locally produced ingredients. Indeed, the “local” aspect of Ojai Ice Cream — and not just the ice cream itself — is what drew Kodi and her husband, film producer Jon Berg (Elf, Wonder Woman, Aquaman), to become store owners in May 2021. “We love it because of the social and community aspect,” says Kodi. “Ojai is such a tight-knit community where people know and care for each other. One of the most fun parts of being in the store is when someone comes in and says, ‘I remember going camping with you,’ or when former neighbors stop in to say hi.” “It’s a joyous place to be — the store and the community,” adds Jon, a skilled chef who makes nearly half the store’s ice cream supply himself using a traditional Italian ice cream machine. “The people in Ojai are so down-to-earth and have such a wonderful spirit. In Hollywood, you have a lot of egos, frequent disappointments and maybe the occasional success — and it can be trying. But at the ice cream store, people come and they’re already smiling, already in a good mood, anticipating what they’re going to have. Then they get their cone or cup, you add a few extra sprinkles, and they’re thrilled. Who wouldn’t want to be in a place where there is so much happiness?”

KODI BERG returned to her roots when she took over ownership of Ojai Ice Cream in 2021.

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COVER STORY

FROSTY FUN Akyra Wachter (left) and Emmy Wilde cool off with cups and cones.

A FA M I LY O P E R AT I O N

Happy is indeed the vibe conveyed at Ojai Ice Cream, and why not? Beyond the array of tempting ice cream and candy is the presence and spirit of a true family enterprise involving three generations — and not by accident. “Before Jon and I bought the shop,” Kodi says, “we sat down with the kids, right on the floor of the store, and said, ‘If we do this, everyone has a role, everyone participates.’ The kids, of course, were super-excited — I mean, Mom and Dad were going to own an ice cream store, right? What kid wouldn’t love that?” Which is why, in addition to Kodi at the counter and Jon in back making the ice cream, it’s not uncommon to find 17-year-old Miles, 14-year-old Teddy and 5-year-old Lola in the store on a regular basis, welcoming, serving and thanking happy customers.

“Lola stands with me at the register and is our greeter,” says the proud mom. “She must say hi, look people in the eyes and say thank you for coming. She also has mastered the art of tasting the birthday cake ice cream and loves to ‘organize’ the candy on the shelves.” Miles and Teddy both “love to scoop,” and Teddy recently started the store’s TikTok account “and had a blast” making videos. A niece also works in the store, while Kodi’s mom Kathi makes the fudge, and “is always here,” says Kodi, “helping with scheduling and ordering supplies.” More recently, film producer-director-screenwriter Will Gluck (Easy A, Peter Rabbit), his wife Trista Gladden and their two daughters — close friends of the Bergs and fellow lovers of Ojai — became part of the family as full business partners, right down to the scooping. “We like to keep everyone involved,” says Kodi, “not just working but also helping to decide what candy to sell and what merchandise to create, and Continued on page 20

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contributing to our ultimate goal of making sure everyone who comes in have not only good ice cream but a really fun time.”

“A R E A L J OY ”

TAKE A BITE OUT OF SUMMER Denise Ruiz enjoys a mint chip ice cream sandwich.

A native of small-town Wyoming, Kodi moved with her family to Ojai when she was 4, which meant a lot of trips over the years to Ojai Ice Cream. As a high schooler, she was one of hundreds of teens who worked in the shop during the three decades that Doug and Donna Rydbeck owned the place. “Kodi was a real joy, probably one of my top five favorite employees,” smiles now-retired Doug Rydbeck (a.k.a. “Scoop Doug,” as nicknamed by the Berg children). “She had an outgoing personality, a lot of energy and was great with the customers. It didn’t surprise me that she had success in modeling and acting.” Kodi started modeling in high school, continuing that work while she attended San Diego State University for two years as a communications major. Then she turned to acting, landing parts in feature films, guest appearances on primetime series, and a six-month role as Dr. Maggie Wurth on General Hospital. In 2011, she met future husband Jon, married him in 2015 and found a delightful new role as “bonus mom” to Teddy and Miles. After giving birth to daughter Lola, Kodi launched her fitness product line, EQUIPT, which “took off ” in 2019, and is now in Saks, Pottery Barn and, “hopefully soon, at Ojai Valley Inn,” says Kodi. After establishing a second home in Ojai, the Berg family made regular family trips to Ojai Ice Cream, where they learned Kodi’s former boss planned to sell and retire. “Kodi’s love for working at the store, the fact that she had a lot of happy memories, and her strong connection to Ojai told me she was a good candidate to take over the shop,” says Rydbeck. His former employee admits she was “caught by surprise” by the offer. “But the more we looked at it,” she says, smiling, “the more we liked the idea.” The sale and transition were “very easy,” says Rydbeck, “no problems at all. And they’ve got the shop under control very nicely.”

M A I N TA I N I N G A T R A D I T I O N Indeed, just over a year after taking over, the Bergs have put their own stamp (or scoop) on Ojai Ice Cream, stressing locally-supplied fresh fruits and flavorings from area farms

SAVOR THE FLAVOR Ojai Ice Cream delights customers with its many options, made with fresh, local fruits and flavorings and organic dairy products.

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DIGGING IN Koby Wachter and Everett Wilde with their delectable Ojai Ice Cream treats.

and orchards, and organic dairy products from Straus Family Creamery in Petaluma and Challenge Dairy in Ventura. Jon — who comes in at least once a week to make “50 gallons or so” of ice cream — has “redesigned” the shop’s lavender ice cream as “honey lavender,” using organic lavender buds. He also puts (among other ingredients) real black cherries and high-quality chocolate into his other tasty concoctions. “We’ve tried to up our game,” he says, “and we are working with an L.A. chef to develop more recipes. And we still offer the old faithfuls like rainbow sorbet and bubble gum.” The former owner isn’t the least bothered by the changes made by the new owners. “They’re doing their own thing,” says Rydbeck, “bringing on new flavors and combinations, but they’re also keeping traditional flavors, as well as the fudge, the waffle cones and the large scoops that make people ask, ‘Are you sure that’s just a single?’” What’s most important, he says, is that the Bergs have maintained the tradition of Ojai Ice Cream as a family and community staple. “For Kodi and her family,” he says, “Ojai Ice Cream is a family deal, and as down-home Ojai people they’ve really taken that to heart.” Not that the Bergs aren’t looking to expand their reach. Soon, Island Packers (co-owned by Kodi’s dad, Mark Connally) will be carrying Ojai Ice Cream on board its fleet, and Jon — who fondly recalls “the high quality small-batch dairies” and mom-and-pop stores that produced and sold delicious ice cream on the East Coast — envisions someday

selling “a variety of regional flavors here, like East Coast or Oregonian ice creams.” But rest assured: the Bergs will always keep the “Ojai” in Ojai Ice Cream, simply because they love and appreciate their community which continues to support the institution, and then some. “Recently,” says Kodi, “we had an issue with our point-of-sale system where I just couldn’t get it to work. So I posted a message on social media, and almost immediately I had people responding with help and instructions on what to do. And right away, it seemed, our problem was fixed.” “It’s those kinds of moments — like seeing a child’s face light up when you put an extra Gummi Bear on her ice cream — that make me so happy to be back in a place that means so much to the community. We’ve been gifted this really unique opportunity to bring unadulterated joy to people’s lives, and that’s a happy tradition we want to maintain.” v

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CONVERSATION

FOOLS RUSH IN Three wine lovers discuss taking the leap from garagiste to professional with Trois le Fou.

BY NANCY D. LACKEY SHAFFER

n April 1, 2022 — April Fool’s Day — a trio of winemakers welcomed the public in to their brand-new tasting room, where they uncorked their first vintage. Aptly named Trois le Fou, which roughly translates to “the three fools,” the winery was founded by Paul Douville (of Manhattan Beach), Tim Germaine and Alan Wharton (both of Camarillo), who, despite what the name might imply, went into the business with no delusions about the work and investment necessary to start a winemaking enterprise. But these guys are crazy for wine, and their enthusiasm and skill (they’ve been home winemakers for years) are already starting to pay off. Trois le Fou made a big splash at the Ojai Wine Festival in June and the Los Angeles Garagiste Festival in July, and is already building a reputation for well-crafted Bordeaux and Rhone varietals. Indeed, the boutique winery showcases surprising finesse for a fresh-off-the-vine label. Ventana Monthly had a chance to talk to Douville, Germaine and Wharton about their love of wine, making the move from casual consumer to producer, local response and more. VENTANA MONTHLY: Where are guys you from originally? PAUL DOUVILLE: I was born in St Paul, Minnesota, but raised in Lincoln, Nebraska.

ALAN WHARTON: I grew up in New Braunfels, Texas, which is about halfway between San Antoino and Austin. TIM GERMAINE: Born and raised in Connecticut. What brought you to Southern California? DOUVILLE: My father, who worked at IBM, was transferred to SoCal when I was in high school in 1978. WHARTON: I was transferred to Ventura in 1984 by a company in the oil industry. GERMAINE: Came to California in the early ’80s to attend college and never went back, mostly because of the weather and the beautiful settings. How did the three of you get to know each other? DOUVILLE: We all met about 30 years ago working in the semiconductor industry. Tim and I became personal friends early on, so we got to know each other well. Alan and I worked for the same company in the ’90s. WHARTON: I met Tim while in distribution. He was/is a representative of a chip manufacturer that I supported as an application engineer. It’s a relatively small community where we’ve been crossing paths for 30+ years. When did you first start developing a taste for wine? DOUVILLE: When I was dating my wife, Julie. Her parents would host a Sunday night family dinner and served wine. Initially, I only drank beer, but over time I would taste and really enjoyed it. We then started to visit Napa, Sonoma and Santa Barbara County. I proposed to Julie in Napa and we got married in Yountville. About 15 years ago we discovered Paso Robles and my appreciation for Rhone style wines took off.

Continued on page 24

FOOLS FOR WINE Paul Douville, Alan Wharton and Tim Germaine of Trois le Fou Winery in Ventura.

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WHARTON: After moving to Ventura, my wife and I began traveling to Santa Ynez in the mid-’80s with some friends who introduced us to the wine tasting experience. Soon, we would be taking other friends there, [as well as] Edna Valley, Napa, Sonoma, Temecula, Paso Robles and other wine regions of California. It wasn’t long before my wife and I were members of 12 to 15 California wineries. GERMAINE: I worked as a waiter during college and developed an interest in wine then. I thought the paring of wine with food was an exciting area of interest. Two of you are avid home winemakers. How did your wines evolve? DOUVILLE: One of my closest friends that I met in college was making wine with his father in Palo Alto. He thought it would be a good idea for us to make wine to help maintain our friendship. I knew Tim would be interested as well, so I asked him to join us, which was in 1995. We eventually moved the operation down to Southern California and started sourcing a half to a ton of grapes from Central California. At that point it was just Tim and I. We mostly made a barrel of merlot, cabernet or syrah. GERMAINE: We made Rhone and Bordeaux wines but on a smaller scale. All our friends loved what we made so we always thought it would be great to do it on a larger scale someday. What inspired you to make the move from garagiste to professional winery? DOUVILLE: Once Alan joined us, he put the idea in play. WHARTON: Paul knew I was an avid wine person. He and Tim asked me to join them in making a barrel of wine. While I was assisting them bottle their 2016 syrah, I noted the wine was made the way I preferred. It was fabulous! I made mention of that, and asked if they’d ever considered, or would consider, opening a winery. After a few gentile nudges, and quite a bit of wine . . . Here we are. GERMAINE: When we realized Alan was also interested in making wine and brought valuable assets to the equation, it was apparent this was a perfect opportunity. Have you been influenced by other winemakers? Who do you admire, and why? WHARTON: Yes, in my travels to Paso Robles, my wife and I began making friends with several winemakers and wineries. I would say there are several, but Bob Tillman of Alta Colina, Bob Dunning of Dunning Vineyards, and Patti Bello of B&E Vineyards were the most influential. Their wine and backstories are very inspiring to me personally. GERMAINE: I admire the ones that grow the grapes as well as make the wine, like Bob Tillman of Alta Colina. Those people control all the aspects of wine making from seedlings to finished, aged wine ready to serve. To me all wine makers are interesting. Making wine is a fairly basic process. You just need to follow a few basic principles but if you ask 10 different wine makers on how to make a good wine you will get 10 different answers. When did you first start Trois le Fou? DOUVILLE: The company was formed 2018, with our first public release of our 2019 vintages and the opening of our tasting room on April Fool’s Day, 2022. Tell us a little about the role each of you plays. DOUVILLE: We all are involved in the winemaking process and decisions,

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| JULY/AUGUST 2022

but Tim is our official winemaker, Alan manages the facility/operations and I head the sales and marketing. What were the biggest challenges in those early days? DOUVILLE: Scaling from a barrel to roughly 18 barrels. This required all new equipment and a facility. Being self-funded, this was also a challenge. WHARTON: Money being the largest. Then came the transport and handling of the grapes at harvest. Finally, we needed a building, which so happens my wife and I own the building we are located in. We renovated the 1,100 square feet we are in, as we were making the wine. We had to move barrels and equipment around during the construction. How did you decide on Ventura as your base of operations? WHARTON: The building played a large role, and Ventura’s climate is very conducive for making wine. Tim and I live in the area, which makes the wine making much easier. You bottled and sold your first release this year. What was your first wine available for purchase? DOUVILLE: 2018 merlot and zinfandel, but it was on a small scale and we only offered it to family and friends. Our first public release is our 2019, which consists of cabernet, merlot, syrah, grenache, mourvèdre and petite syrah. How has the response been so far? DOUVILLE: We have received very positive feedback from events we have poured at thus far. WHARTON: Overwhelmingly wonderful. We are very fortunate to have a growing list of Club Lunatic members. We are still very much “unknown,” since we’ve only been open three months. What’s a typical day or week like for each of you? DOUVILLE: It will change depending on the time of the year. Right now, it is just manning the tasting room on the weekends and topping off our 2020 and 2021 barrels through the summer. But soon harvest will be here and it will be quite active with multiple trips to Paso Robles to pick up grapes, fermentation, press and rackings for the 2022 vintage. Not to mention bottling up our 2020 in December. WHARTON: During harvest, I make several turn-around trips to Paso to pick up grapes and/or drop off bins for yet-to-be harvested grapes. Most of the time this occurs in the very early morning hours while the grapes are cool, and traffic light. We have to punch down the cap four times a day during fermentation. We each take turns; I usually get the 10 p.m. shift. After fermentation, we

BARRELS OF FUN The boutique winery’s barrel/tasting room officially opened to the public on April Fool’s Day 2022.

press the grapes. This activity starts in early September and rotates through each varietal, which ripens at different times. It ends when we’ve pressed off everything. During this time, I will be up early, and to bed late. For the rest of the activities — barreling, topping, bottling, and selling — we can manage most if not all tasks on the weekend. Our tasting room is open on Saturdays and Sundays from 12 p.m. to 4 p.m. (last pouring, so maybe 5:30 p.m.?) and we rotate coverage for that as well. GERMAINE: Mostly its slow and easy— except for harvest time when we get the call from the growers that the sugar levels have reached the ideal levels and the grapes need to be picked ASAP. That’s when the 12-hour days start. After harvest, the grapes need to be fermented very soon after. That takes approximately two weeks, then it’s on to the pressing, then racking, and by end of November we get a little break. But not that long, because by then the previous vintage needs to be bottled. What’s been the biggest challenge so far with Trois le Fou? DOUVILLE: As any new company, it’s getting the word out that we are in Ventura and open for tasting. We have been active at festivals, like Ojai Wine Festival, Garagiste Festival and Taste of Camarillo, to mention a few. We also plan to be in local establishments and will need to increase our print media efforts. WHARTON: At present, being new, getting our name out and people in to try our wines. We have several campaigns like festivals, mailers, social media and magazines. What do you find most rewarding about being in the wine business? DOUVILLE: Creating a product from start to finish which others can enjoy and appreciate. WHARTON: First and foremost, the smiles and reactions of those tasting/buying our wine. Next, the wine industry is a very tight group, even for the large wineries. We all help each other. If we can help other wineries, we do. Last but certainly not least, it gives you a sense of accomplishment. Knowing you created a wonderful product that many friends and family can enjoy. GERMAINE: The ability to take grapes from the vine and turn them into a wonderful, complex and pleasing finished wine. That coupled with the very positive comments and accolades we have been getting from our customers. Wine making is an art and if you can please people with your art that is a wonderful and very satisfying feeling. What are some future plans in store for Trois le Fou? WHARTON: Our current business plan is to make roughly 500 cases per year, for the next few years. We still need equipment. We need to stay focused on

making the best wine possible. We hope to start adding white wines to the portfolio, but that will depend on several factors. Our winery is very small, so expansion if and when business warrants will be interesting. Do you imagine that your children will be involved in this at some point? DOUVILLE: That would be great, but at this point, I see my kids as more influencers. WHARTON: In a way, they already are. Our daughter Heather lives in Kentucky and shares her wine with friends. Our son Rylan lives in Melbourne, Australia, and does the same. They enjoy wine and someday may choose to join us. GERMAINE: I’m sure they will be at least drinking it. My son already requested it for his wedding. What are your hopes for Trois le Fou in 5-10 years? How about long term? DOUVILLE: My hope is that we could create a destination for locals and tourists. Our location in Ventura on Market Street is well suited for wineries and breweries in close proximity. It would be great if we could help create a Santa Barbara “Funk Zone,” Lompoc “Wine Ghetto” or Paso Robles “Tin City” in the city of Ventura. WHARTON: We plan to work hard at making the best wines for the Ventura area. We have excellent competitors/friends in the area, so we’ll need to stay on our toes! Long term, we hope to expand sales to other parts of the country. GERMAINE: We hope to be double in size and doing this full time . . . with a wall full of awards! Anything else about Trois le Fou you’d like to share? DOUVILLE: I would like to let your readers know that Trois le Fou brings the quality of Paso Robles wines to Ventura without having to travel to Paso. We look forward to sharing our wines with you in our tasting room and seeing you at the next festival. WHARTON: The name states we are the three fools, and for wine, to be sure. The best thing we can share is the wine itself. GERMAINE: Our goal is to consistently produce the highest quality wines available. We can do that because we are small and we have the ability to monitor, measure, adjust, pamper and massage each individual barrel of wine as it goes through the developmental process. We will never release a substandard or just okay product. v

Trois le Fou Winery

4522 Market Street, Suite B, Ventura 805.701.7973 troislefou.com

Saturdays and Sundays, 12-4 p.m. Tastings by appointment preferred, but walk-ins are welcome.

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$20 Billion V

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FOOD

GOOD FOOD,

GOOD VIBES Flavor, fun and family have kept Tony’s Pizzaria a beloved community institution for over 60 years.

BY ALEX WILSON | PHOTOS BY VIKTOR BUDNIK

ony’s Pizzaria in Downtown Ventura has been a local institution since Johnny “Tony” Barrios established the restaurant in 1959. Barrios had Ventura roots growing deep, stretching back to Chumash ancestors as well as the Ortega family that built Ventura historical landmark Ortega Adobe during the rancho era before California was even part of the United States. He himself grew up in Downtown Ventura, raised in a home just four doors down from

the beloved Thompson Boulevard pizzeria – one of the city’s first. He joined the U.S. Army at the age of 18 and became friends with a New Jersey native. That friend helped shape Barrios’s destiny by teaching him to make the type of pizza popular on the East Coast at the time. Pizza, and enjoying the company of people he served it to, became a focus of his life upon returning to his home-

Continued on page 30

NEXT GENERATION Tony’s Pizzaria is now run by sons Bruce Barrios (center) and Tony Jr. and their crew, who have turned the humble joint into a local hot spot. Photo submitted

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BRUCE BARRIOS (left) and Abel Nava have carried on the Barrios family tradition of great pizza and stellar customer service. Photo by Viktor Budnik

town after earning a Bronze Star in World War II. At the time of Tony’s passing nearly a decade ago at age 87, the pizza joint was popular with locals for a quick slice after catching waves or walking the beach at nearby Surfer’s Point. But the venerable, open-air restaurant is brighter and more festive than ever before, now that his sons Bruce and Tony Jr. own the establishment. The family has big plans for the lot behind the restaurant, purchased from the city of Ventura a few years back, which will mean more space for diners to spread out and an enhanced capacity for live music and dancing.

RECIPE FOR SUCCESS Bruce Barrios said the original location of Tony’s Pizzaria was about two blocks away on Figueroa Street near Mission San Buenaventura, and was an immediate hit. In fact, according to Barrios, the current location at the corner of Thompson Boulevard and Figueroa Street wasn’t built for pizza at all — it was a hamburger stand. When that building came up for sale in 1964, Tony Barrios saw the potential and moved Tony’s Pizzaria to its new home, where it’s been serving customers ever since. For young people back in those early days, cruising colorful, souped-up cars was a popular weekend pastime, Barrios explained. “On Main Street they used to cruise every Friday and Saturday night. And it was Tony’s Pizzaria where you did the turnaround.

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| JULY/AUGUST 2022

“HE REALLY CARED ABOUT PEOPLE,” says manager Abel Nava of founder Johnny “Tony” Barrios (above left), who loved people...and his community...as much as pizza. Photo submitted That’s why so many locals have so many great memories of Tony’s, because they were eating at Tony’s in the ’60’s and ’70’s and bringing their families. They grew up with the taste of Tony’s.” Even though everyone enjoyed the pizza, it was his dad who was especially beloved. “I get stories all the time about wonderful things my father did for people in the community,” said Barrios, including a time his dad bought a horse for a girl who had always wanted one. “My dad was very generous. If somebody said they were a little short and got paid on Friday he would be more than happy to front them pizza knowing they would return and pay it. That was just a community thing.” Tony’s Pizzaria manager Abel Nava has fond memories of working alongside

the founder. “He was a one-of-a-kind person. He really cared about people. He was always happy. He liked to live life to the fullest. He liked taking care of people. Feeding them, giving them good pizza,” Nava recalled. “He had a lot of charisma so he was always talking to people, asking how they were, how they’d been.” Nava said he loves carrying on the tradition. “We try to do how Tony Sr. taught us. Just good customer service and good pizza.”

G O O D F O O D, G O O D V I B E S Besides the good vibes served up at Tony’s, Nava said the quality of the food is what keeps people coming back for more. “We try to be as fresh as possible. We purchase good-quality cheese and we make everything pretty much every day,” he said. When asked about the special ingredients and preparation that make the pizza so delicious, Nava declined to reveal the magic. “I’m not sure I can tell you that, to be honest . . . I can’t really expose the secret.” One thing Nava could say about making pizza is that it’s enjoyable. “It’s fun. I like using my hands, and I like working with

Continued on page 32

FRESH IS BEST Handmade dough and other fresh ingredients have helped make Tony’s pizza a local favorite since 1959. Photo by Viktor Budnik

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DRINK AND A SLICE: a classic Tony’s combo. Photo by Viktor Budnik

people. I enjoy being at the pizza shop and being the manager and teaching all these young guys to be good employees and good people. I like cooking, so it’s always fun to make dough and food for other people.” Nava added that a big part of the success is the atmosphere. “Tony’s Pizzaria has a really good vibe and it all started with Tony. And when Bruce took over the business he continued that positive, good vibe. We try to make our customers feel like they’re family and that’s the main goal. That’s why people come here and keep coming, because they have a great time. We socialize with our customers. They know us and we know them,” Nava explained. Barrios said he’s inspired by his dad’s legacy to continue keeping the business community focused. “Ventura Missionary School just hosted an eighth grade graduation; we’ve done that for a few years for them,” Barrios said by example. “So they bring their entire eighth grade class, take over the entire patio and host their lunch.” Barrios loves hearing people’s stories about their memories growing up with Tony’s. “There’s a lot of history here. A lot of people have memories of coming here on their first dates. I’ve had brides come here on their wedding day . . . So everybody in the community has some kind of Tony’s story.”

A-PEELING PROSPECT A pepperoni and sausage pizza ready for the oven. Photo by Viktor Budnik

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LIGHT BRIGHT Festive lanterns and lights have polished up Tony’s patio. Photo submitted

T R A N S F O R M AT I O N T E M P E R E D BY T R A D I T I O N

Much like his father, Bruce Barrios loves talking to people and sharing good times. That’s not surprising since he established himself as one of Ventura County’s most popular wedding and club DJs over the course of several decades, leading up to him taking ownership of Tony’s Pizzaria. While there had already been live music played on the patio for many years, usually on holidays like Independence Day and Labor Day, there was never as much live entertainment as there is now. Barrios said the expanded entertainment offerings are a hit with their customers. “I think they love it by the response we’re getting. We have a beach party on Sunday with bands. It’s standing room only. People bring their

lawn chairs. We have reggae night on Thursdays.” In the last few years the patio area has gone through a dramatic transformation. Picnic tables set on bare, black asphalt never seemed out of place, but now the ground is lined with stamped cement, and some high-top tables have little gas fireplaces in them. New lighting that hangs from palm and banana trees casts a magical glow over diners in the evening hours. Games including cornhole and Giant Jenga are enjoyed by both kids and adults. But even bigger changes are in store now that the lot sitting between the pizzeria and the 101 freeway is owned by the family. It’s currently used for parking, but will undergo its own transformation in coming months, Barrios said. The patio will double in size and there will be a new stage for bands. Changes to establishments as historic as Tony’s often come as an unwelcome shock for longtime customers. But as the current generation continues to revive the joint, Nava said that most people appreciate the changes they’re seeing so far. “People like what Bruce has been doing to the business with the light fixtures outside, the new patio and the music. So it’s been positive, really positive,” he said. Barrios added that even with the changes, they want to maintain the vibe that matches Ventura so well. “We are so not pretentious. We are very casual. We don’t have any valet parking. It’s just Ventura. It’s what people grew up with. We’re a beach community. The surf community has been our biggest supporters. We just hosted the West Coast Board Riders award ceremony after a recent surf contest.” The business also gives back to local charities with monthly benefits including Food Share, Casa Pacifica and the Ventura Police Department’s K9 unit, Barrios said.

BRIGHT FUTURE

Exact plans for the 12,000-square-foot lot behind the restaurant are coming into focus, Barrios said. He envisions expanding the current patio to the edge of the property line and building a stage in the middle. “I’ve already ordered a palapa roof for the stage and then we’re going to mirror what we have seating-wise, with a dance floor in the middle. So we will really become a local music venue,” he explained. “So in addition to great pizza and salads and our original menu, we’ll have wonderful local talent. I’m very excited to share that with the community. It’s already been wonderful.” Plans are also in the works to illuminate the brightly painted sign on the street corner with neon lights which will be installed in coming months. Barrios noted that his dad would have loved to see all the improvements being made and the continued focus on the community. “I wish my dad were here because he loved people. And I could just see him smiling and talking to everybody because that was his thing,” Barrios said. “He loved seeing people having a good time.” v

Tony’s Pizzaria

186 East Thompson Boulevard, Ventura 805.643.8425 www.tonyspizzaria.net

11 a.m.-9 p.m. Mondays, Tuesdays, Wednesdays 11 a.m.-10 p.m. Thursdays and Sundays 11 a.m.-11 p.m. Fridays and Saturdays

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CO N

ST R

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1065 Horizon Drive | Ventura |

This fabulous Upper Clearpoint 4+3.5 NEW CONSTRUCTION in over 2800sf with a coveted 3 car garage! Ocean and city light views can be yours from inside and out! It’s almost complete, so buy now to choose your remaining kitchen/bath finishes, as well as landscape options.

MISSION STYLE OJAI POOL HOME

Your own private “Mini Hacienda”. 4 Bedrooms- one of which is a lock-off w/ kitchenette, 3 full Baths, pool & hot tub, finished “She Shed”, and a 2 car garage! 425 CRUZERO STREET, OJAI $ 1,149,000

• • • • •

Kitchen & Bathroom Upgrades Plumbing & Electrical Appliance Purchasing & Installation Flooring, Painting, Moving, Storage, Junk Hauling Landscaping, Staging & Curb Appeal Enhancements

Owe NOTHING until closing, with no hidden fees or charges!

Visit RealVitalize.com or CONTACT US and “LET’S GET YOU MOVING!”

www.721HighPoint.com ST

INTRODUCING REALVITALIZE! The RealVitalize program let’s you make upgrades to prep your home for sale.

ST I

425 Cruzero Street

CLEARPOINT VIEW HOME!

Wow! Enjoy unobstructed views of the Ocean, Islands and City Lights from this well maintained 4+2 Clearpoint Home! Breathtaking views from the owners suite also! 721 HIGH POINT DR, VENTURA SOLD FOR $1,232,000

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Realty are independent contractor sales associates, not employees. ©2022 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

PROFILE

CRAFT CULTURE T

Santa Paula Craft House brings the gastropub experience back to downtown. BY MADELINE NATHAUS | PHOTOS BY VIKTOR BUDNIK

he highly anticipated Santa Paula Craft House officially opened for business June 1, and the team said they hope the new restaurant is a place Santa Paula can be proud of with their “genuine hospitality” and “sense of community.” “In a small community like Santa Paula, we get the opportunity to provide community within community,” said Jake Hildebrand, operating partner of the Craft House. “A new kind of dining experience in the community, a place to celebrate anniversaries, graduations, birthdays, everything.” Located at 932 East Main Street in Santa Paula, the Craft House is favorably placed in the middle of downtown Main Street with the

Odd Fellows clock tower peaking over the building from just down the street. Nestled beside three vintage shops in a row and sports bar The Draft at Mupu Grill, the Craft House aims to fit into the nostalgic feel of the town with a mix of modernity. “Most of all we just want to continue to evolve, continue to hold ourselves to a higher standard and to enjoy the process,” Hildebrand said. “COVID was such a reality check for so many, and we just feel so fortunate to be back doing what we love, serving happy guests.”

H O M AG E TO H I STO RY When entering the Craft House, a large, illuminated marquee welcomes you to “Eat, Drink,” and “Be Happy.” The open concept and large windows invite in an abundance of natural light. One of the bars faces a long, open window towards the street, allowing patrons to people-watch and enjoy the fresh air. The space possesses a modern industrial feel, marrying aspects of the old building with the newer renovations. The original floor, brick

Continued on page 36

DRINKS AND EATS Bartender Jose Adrian Berber (left) and Chef Erik Dandee are responsible for the Santa Paula Craft House creations that help customers eat, drink and be happy.

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CRAFT HOUSE CREW Caiden Roof, Gerardo Barrientos and Carlos Garibay keep the food coming.

walls and tin ceiling remain but have been enhanced for a freshened and brighter look. “We wanted to take what was already there and just make it nicer and better,” said Brendan Searls, creative consultant of the Craft House. The walls of the restaurant feature embellishments paying homage to the historical significance of the building. In a past life, part of the building was a barber shop and the other part was a billiard hall. In reminiscence of this, a barber’s pole hangs above one of the booths and billiard balls are built into the apertures connecting the rooms in the front of the restaurant. Photography of old-time and present-day Santa Paula by local photographer John Nichols adorns the walls in the main dining area and old city signs hang in various spots throughout the building. A lightbox with

MARISSA GONZALEZ

CHEF ERIK DANDEE

a picture of a Limoneira hot air balloon brightens almost the entire wall to the right side of the bar, a contribution to one of the largest employers in Santa Paula. The Craft House pays tribute to the Santa Paula Airport as well, with vintage biplane models hanging from the ceiling and a replica of a mural from the airport filling the wall opposite the bar. “Reimagining the space came along quickly due to such an amazing structure to begin with,” Hildebrand said.

C A S U A L W I T H A N U P S C A L E T W I ST The restaurant serves what they call “approachable” and “elevated comfort casual” food. The menu offers craft house and pub style food with

BARTENDER JOSE ADRIAN BERBER

a twist. Chef Erik Dandee works with the founding partners to create a unique array of classically inspired appetizers, burgers, sandwiches, salads and pizzas. A crowd favorite, the short rib grilled cheese has exciting flavors with the added Fresno chili and chipotle aioli. The drink menu also features classics with a twist. Signature cocktails include the smoking Harvest Fog made with Ciroc Peach Vodka, strawberries and lemon served over dry ice FILET MIGNON (top) with roasted vegetables, garlic mashed and the Up All Night made with medium roast potatoes and red wine reduction. espresso, Absolut vanilla, Baileys and Kahlua in a martini glass. CRAFT HOUSE CLASSIC BURGER (right) All beers on tap are locally sourced within 100 miles of Santa Paula from breweries like Firestone Walker, Topa Topa and Institution, to name a few. The wine menu, though “We all agreed very modest, has popular options of reds and whites. quickly after visiting that Need something nonalcoholic? Mocktails available include lavender it was the right location, lemonade and the Strawberry Wild with agave and lemon-lime soda. the paperwork process was “We try to not take ourselves too seriously, while at the same time expedient,” said Hildebrand. meeting and exceeding the guests expectations in all aspects of their expeWith Santa Paula on rience,” Hildebrand said. the rise, Hildebrand and Hill, who are also partners at the 1865 Craft The Craft House team said they hope their restaurant attracts all peoHouse and Kitchen in San Luis Obispo along with Hildebrand’s wife ple of every age, ethnicity and background to feel welcome to join together Melody, decided to take on the Santa Paula Craft House project. They saw and connect. They encourage patrons to come in whenever for whatever, an opportunity to build upon the sense of community that Garman’s had whether that be for a full meal, happy hour, the late night menu or just a initially created. From here, the project came to fruition in less than a year. quick appetizer and drink after work. While the Craft House is waiting until it’s a bit more established to “We want you to feel like the whole space is there so that people can host any truly large events, it is open to reservations for special occasions. be comfortable and enjoy themselves,” Searls said. The restaurant recently booked a group of 50 people for a 60th birthday party this summer. “We want to become an integral part of the community and a place where people can come and celebrate and enjoy each other,” Searls said. The Santa Paula Craft House began to come together in October “We want it to be a vibrant piece of what we consider to be an upcoming, of 2021 when cofounder Brian Hill was registering his car nearby and really cool part of California.” v noticed the building, which at the time was vacant. Formerly inhabiting the space was Garman’s Irish Pub, which closed in May 2020 after 10 years of business amidst some of the strictest of Ventura County’s Santa Paula Craft House COVID shutdowns. 932 East Main Street, Santa Paula Hill reached out to Searls, who has prior experience in the Irish pub 805.229.7756 business as a partner for establishments like Dargan’s and Brendan’s. He info@spcrafthouse.com also happened to be friends with former owner Clint Garman. Searls www.spcrafthouse.com worked with Garman to speak with the landlord and get the ball rolling on the new restaurant. The Santa Paula Craft House is open six days a

RETURN OF THE PUB

week from 3 p.m. to 9 p.m. on Mondays, Wednesdays and Thursdays; 3 p.m. to 10 p.m. on Fridays, 11 a.m. to 10 p.m. on Saturdays and 11 a.m. to 9 p.m. on Sundays. Closed on Tuesdays.

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SHORT LIST VENTURA MUSIC FESTIVAL

VENTURA MUSIC FESTIVAL

July 27 – Aug. 7 | Ventura The 27th season of the Ventura Music Festival has the theme of “Onward!” in celebration of its return to form and hopes for the future. The always-new, always-exciting lineup includes African rhythm and vocal group Adaawe, which will offer a free pre-season concert on July 27 in Ventura’s Mission Park. The festival proper opens on Friday, July 29, with We Banjo 3. Other highlights of the first weekend (July 29-31) include Django Festival Allstars and pianist Sean Chen, while sax sextet the Moanin’ Frogs, vocalist Veronica Swift and chamber choir The Crossing enliven the second weekend (Aug. 5-7). All performances except Adaawe take place at the Ventura College Performing Arts Center, 4700 Loma Vista Road, Ventura. For tickets, full schedule and more information, visit venturamusicfestival.org.

JULY 27 – AUG. 7

GRATEFUL SHRED BENEFIT FOR THE LAND CONSERVANCY July 30-31 | Ojai Grateful Shred Industries is proud to be partnering with the Ojai Valley Land Conservancy for a two-night benefit concert in unbelievable Ojai, California. A portion of all ticket proceeds will benefit the Land Conservancy’s work to protect and restore open space, wildlife habitat, watersheds and views of the Ojai Valley for current and future generations. The weekend will feature two full days of music from Ojai local and area artists with two gigantic headlining sets from Shred each night plus food, drink, Vendor’s Row and, of course, a real good time had by all. Gates will open at 2 p.m. on Saturday, July 30, and 1 p.m. on Sunday, July 31. Tickets range from $33 to $350. Libbey Bowl, 210 South Signal Street, Ojai. Tickets and more information available at ovlc.org/shred/.

JAKE SHIMABUKURO

BONSAI TOUR AT VENTURA BOTANICAL GARDENS AUG. 6

Aug. 4 | Ojai Over the past two decades, Jake Shimabukuro has proved that there isn’t a style of music that he can’t play. While versatility for any musician is impressive, what’s remarkable about Jake’s transcendent skills is how he explores his seemingly limitless vocabulary — whether it’s jazz, rock, blues, bluegrass, folk or even classical — on perhaps the unlikeliest of instruments: the ‘ukulele. Responding to the urgent calls of his fervent imagination, Jake has taken the ‘ukulele to points previously thought impossible, and in the process he’s reinvented the applications for his this tiny, heretofore underappreciated four-string instrument, causing many to call him “the Jimi Hendrix of the ‘ukulele.” Doors open at 5 p.m. $39-$79. Libbey Bowl, 210 South Signal Street, Ojai. For more information, visit libbeybowl.org.

BONSAI TOUR AT VENTURA BOTANICAL GARDENS Aug. 6 | Ventura View some of our members’ beautiful bonsai creations and learn how to create your own. Plants suitable for bonsai will be available for purchase in our gift shop, and there will be a demonstration lecture at noon. This event is free for members, non-members are $7. You are welcome to explore the gardens before or after viewing the exhibit. Event takes place 10 a.m. to 5 p.m. Ventura Botanical Gardens, 567 Poli Street, Ventura, 805.232.3113, venturabotanicalgardens.com.

KINGSMEN SHAKESPEARE FESTIVAL Through Aug. 7 | Thousand Oaks The Kingsmen Shakespeare Company, the professional theater company of California Lutheran University, continues its 25th festival with the tragedy of Macbeth. This Scottish tale of ambition, fate, betrayal and guilt features unforgettable characters like the duplicitous Macbeth, the scheming Lady Macbeth, the weird sisters with their disconcerting prophecies and more. Performances July 23-24, July 28-31 and Aug. 5-7 on the lawn of Kingsmen Park. All performances start at 8 p.m. $15-$110. California Lutheran University, 60 West Olson Road, Thousand Oaks, 805.492.2411, www.kingsmenshakespeare.org.

LOBBY HERO

KINGSMEN SHAKESPEARE FESTIVAL THROUGH AUG. 7

Through Aug. 7 | Oxnard When Jeff, a charming young security guard, is drawn into a local murder investigation, loyalties are strained to the breaking point. Jeff’s tightly wound supervisor is called to bear witness in a criminal trial involving his troubled brother. Meanwhile, an attractive rookie cop finds she must stand up to her seasoned but morally suspect partner. Truth, honor and duty becomes elusive, and justice proves costly in this comedic and insightful drama. $10-$20. The Elite Theatre Company, 2731 Victoria Avenue, Oxnard, www.theelite.org.

OJAI PLAYWRIGHTS CONFERENCE NEW WORKS FESTIVAL Aug. 7-14 | Ojai Playwrights and plays set to be part of the OPC’s 25th Anniversary New Works Festival include Vivian Barnes, Bill Cain, Jahna Ferron-Smith, Peter Kim George, Stephen Adly Guirgis, Matthew Paul Olmos, Michael Shayan, Zakiya Young and Anna Ziegler. Playwrights will participate in play development workshops with actors, directors, dramaturges and OPC’s artistic staff, culminating in public presentations. Writers in Residence Zora Howard and Lyndsey Bourne will take part in a non-public play development process. In addition to the New Works Festival plays, OPC is presenting special events at the Zalk Theater. Festival passes are $300; individual event tickets are $30. For full plays, venues, full schedule and more information, visit www.ojaiplays.org.

HIGH STREET ARTS CENTER SUMMER CONCERT SERIES

Photo by Brian Stethem/CLU

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Aug. 12 – Sept. 3 | Moorpark Starting in mid-August, the High Street Arts Center becomes the hottest music venue in the county with a series of music events every Friday and Saturday night through the first weekend in September. Aug. 12-13, it’s tributes to Bryan Adams (Cuts Like a Knife) and Billy Joel (Billy Nation), respectively; followed by the Chicago Tribute Experience and Raymond Michael’s Elvis act Aug. 26-27. The concert series wraps up Sept. 2-3 with Friday’s the Heart of Rock and Roll (tribute to Huey Lewis and the News) and Saturday’s Fortunate Son (CCR). All shows start at 7:30 p.m. $35. High Street Arts Center, 45 East High Street, Moorpark, 805.529.8700, highstreetartscenter.com.

HOMES Ideal Homes ideal

7255 LA CUMBRE CIRCLE, VENTURA

Spectacular Clearpoint Lot. Build your own custom ocean and valley view home in the desirable community of Clearpoint. This lot is situated at the end of a small quiet culde-sac with views of the Oxnard plain through to the Conejo Grade from the back as well as views of the

snow on the Topa Topa’s in winter. Overlooks the popular Harmon Canyon recreational area. Enjoy partial ocean views and beautiful sunsets from the front of the lot. One of the few lots left in Clearpoint. Build your dream home! Contact Eric & Janet Baucom with Coastlands

Group at 805-795-2001 BEDROOMS:

Any

BATHROOMS:

Any

SQ FT:

Any

PRICE:

$540,000

with separate dual vanities, walk in shower, and a luxury air bathtub! Presented by Derek Berthold & Laurie Rutledge, Coldwell Banker Realty. Visit VenturaRE.com today! 805.869.8005.

2027 SHADOW CREEK DRIVE, VICTORIA ESTATES - OXNARD

Resort-style living in this golf course view home in Victoria Estates. Original owners have meticulously upgraded and maintained the executive-style property. Offering incredible views of the River Ridge Golf Club’s Victoria Lakes course, this delightful home offers a completely detached casita, which makes a terrific guest suite, in-law quarters, or home gym. The outdoor fireplace in the central courtyard between the home and casita is a striking feature - a conversation place to relax for fireside chats, coffee or happy hour. The gourmet-style kitchen has features for any home chef, including a warming, proofing and roasting drawer and many newer appliances. A ‘butler’s pantry’ with wine fridge leads to the dining room, which is beside the formal living room. The kitchen and large family room with fireplace over-

look the pretty backyard and golf course. Downstairs, there is also a bedroom used as a home office, and a full bathroom. Up the beautiful ironwork staircase is a large loft, which could be an upstairs family room, the primary suite, and two additional bedrooms that share a bath. Sweeping views of the golf course can be seen from throughout the upstairs on the west side of the home. The detached casita has an en suite bath. Both the main residence and the casita have air-conditioning. Custom window treatments are present throughout the home. A large garage has room for two vehicles side-by-side, plus a third tandem area for an additional vehicle or storage. Victoria Estates is a guard-gated community with amenities including a sparkling pool and spa overlooking the golf course, a fitness center, and parks. Beautifully

maintained grounds make neighborhood walks a pleasure. The central location of the community is incredible for access to multiple golf courses and beaches, two harbors, retail, dining and entertainment at The Collection, and the hiking, art, music and culinary offerings of Ventura. All of these destinations are within 10 miles from the home (some as close as 2 miles). Move in today, entertain tonight! Contact Ariel Palmieri, Coldwell Banker Global Luxury 805-746-2070

BEDROOMS:

BATHROOMS:

DETACHED CASITA: 1+1 PRICE:

$1,300,000

234 BARNARD WAY, VENTURA

9437 SANTA MARIA ST, VENTURA

RESORT STYLE LIVING IN VENTURA’S BANANA BELT! Wow! This rare open layout with a custom kitchen and a large principal en-suite bedroom featuring a sitting area, dual closets and a spa bath

Your Guide To Luxury Living Throughout Ventura County

BEDROOMS:

BATHROOMS:

SQ FT:

1,854

PRICE:

$895,000

Ideally situated in the ultra-desirable Hobson Heights hillside enclave of seaside Ventura, California, and with arguably one of the best Ventura addresses, this mesmerizing Mediterranean-style villa boasts sparkling ocean, islands, and landmark, city lights, and sunset views! This newer, quality constructed home boasts attention to detail and high-end finishes and offers nearly 3,100 sq. ft. of casually elegant living space, with a wonderful, free-flowing floor plan that is both spacious and comfortable and exudes an Old World charm. A bubbling fountain and meticulous gardens beckon you to enter the large, formal foyer that leads to the home’s cheerful living area with its bold n’ beautiful open beamed ceilings, handsome fireplace, surroundsound system, and French doors to the lovely rear yard, and covered patio with coastal views! The casual & cozy den, with its custom built-ins and French doors to an al fresco dining area, is a great place to relax, watch TV or read a book. The formal dining room offers loads of built-ins, and with its walls of

glass, it brings the outdoors in! The Chef’s kitchen is a joy, with doubleovens, a gas cooktop, a built-in refrigerator, Limestone counters, a center island, white cabinetry, and a lighted pantry. This home lends itself to the indoor-outdoor lifestyle we so enjoy here in Ventura with our year-round Mediterranean climate! Upstairs, the oversized primary suite has a romantic fireplace and a fantastic, spa-like bathroom with dual vanities, a separate shower and spa tub, plus a large walk-in closet! The primary bedroom, as well as the two secondary bedrooms, enjoy ample closet space, as well as their own viewing balconies! Additional features include a loft area, office, and interior laundry room, including a washer, dryer & utility sink, an attached 2-car garage, fire suppression system & MORE! The well-manicured rear yard is your own oasis with its built-in BBQ island, outdoor fireplace, playful fountain, a covered and lighted patio, plus a lawn area for the kids & pets to enjoy! Sun-

sets, ocean, islands, landmarks, and city lights views are yours to behold in the privacy of your own villa and gardens! This amazing property is located on a quiet, meandering street... again, some say the very best in town... with estatelike homes as your neighbors, while being within easy access of Downtown Ventura with its myriad shops, restaurants, theaters, and active nightlife or, jump on your bike for an E-Z ride to Ventura’s uncrowded beaches!

BETTER CALL BLAKE! BLAKE MASHBURN, 805-368-0202.

BEDROOMS:

BATHROOMS:

SQ FT:

3,095

PRICE:

$1,895,000

SHORT LIST BOOTS AND BREWS COUNTRY MUSIC FESTIVAL

WILD AND SCENIC FILM FESTIVAL

AUG. 20 | VENTURA Love craft beer, country music and fun in the sun? Then Boots and Brews is your ticket to a great time! The beloved music festival is back, bringing Cole Swindell, Eddie Montgomery (of Montgomery Gentry) and Raelynn to the stage, along with good drinks, an array of food vendors, a special lounge for VIP guests, daybeds, cabanas and more. Grab your cowboy hats, dancing boots and some friends and come on down to Surfer’s Point Live at the Ventura County Fairgrounds for Boots and Brews! Tickets: $59-$7,500; Parking: $20-$40. 10 West Harbor Boulevard, Ventura, www.bootsandbrews.com.

AUG. 20

WILD AND SCENIC FILM FESTIVAL Aug. 20 | Ventura The Wild and Scenic Film Festival inspires environmental activism and a love for nature through film. Wild and Scenic shares an urgent call to action, encouraging festival-goers to learn more about what they can do to save our threatened planet. The film festival raises funds that help Ventura Land Trust protect and conserve Ventura County’s open spaces. This year, the film festival will be offered as a live or virtual experience. The live event features food, drinks and a raffle of items from local businesses. Screenings 5-10 p.m. outside on the grounds of the Ventura County Credit Union. $5-$125. 2575 Vista Del Mar Drive, Ventura, www.venturalandtrust.org.

JOSEPH AND THE AMAZING TECHNICOLOR DREAMCOAT

Still from The Fog of Big Sur

ELVIS COSTELLO AND THE IMPOSTERS AUG. 28

Through Aug. 21 | Simi Valley Produced by Actors’ Repertory Theatre of Simi. One of the most enduring shows of all time, Tim Rice and Andrew Lloyd Webber’s Joseph and the Amazing Technicolor Dreamcoat is the irresistible family musical about the trials and triumphs of Joseph, Israel’s favorite son. This magical, musical reimagining of the Biblical story of Joseph, his eleven brothers, and the coat of many colors features many unforgettable songs, including “Go Go Go Joseph,” “Any Dream Will Do,” and “Close Every Door.” An inspiring, entertaining and magical tour de force. $20-$28. 3050 Los Angeles Avenue, Simi Valley, 805.583.7900, www.svvac.org.

ELVIS COSTELLO AND THE IMPOSTERS Aug. 28 | Thousand Oaks TOArts and Live Nation present this English musical powerhouse whose singing, songwriting and producing career spans more than four decades. Elvis Costello boasts more than 30 albums, a Grammy Award and induction into the Rock and Roll and Songwriters’ Halls of Fame. Costello and his band, The Imposters, will perform songs from the January 2022 album The Boy Named If. Nick Lowe and Los Straitjackets will open the show. Don’t miss this opportunity to see the musician Rolling Stone magazine named as one of its 100 Greatest Artists of All Time! $49.50-$179.50. Bank of America Performing Arts Center, 2100 East Thousand Oaks Boulevard, Thousand Oaks, 805.449.2787, bapacthousandoaks.com.

HIROKO YOSHIMOTO: NEW WORKS

HIROKO YOSHIMOTO: NEW WORKS THROUGH NOV. 6

Through Nov. 6 | Santa Paula An exhibition of 40 new artworks that represent the Ventura artist’s continued work on her long-running “Biodiversity“ series. The exhibit also features “Impending Storms,” a large-scale installation designed by Blue Marble Art Collective, a group that includes Yoshimoto and artists Katherine Chang Liu, W. Scott Miles and Tori Tasch. Kay Zetlmaier’s Geomorphic: The Living Earth will also be on exhibit through Sept. 11. Santa Paula Art Museum, 117 North 10th Street, Santa Paula, 805.525.5554, www.santapaulaartmuseum.org.

ON THE HORIZON CONVENE AND CONNECT WITH COMMUNITY Sept. 1-4 | Ojai As we slowly return back to something resembling normal life, it is we who need to be the driving force in this reawakening, so that we may come out the other side of a tragic few years and enter a new — better — world. Throughout this workshop, you will be able to learn, soak up the energy, and connect with like-minded friends in a sprawling, beautiful, outdoor space. Enjoy an Olympic-size pool on premises, the pristine valley, walk the forest, have a wonderful time outdoors with your friends…All while learning, healing, and coming away with powerful, life-changing knowledge and an experience to remember. Workshop, room and board: $1,500 single occupancy, $2,775 double occupancy. Zimmer Retreat Center, Ojai. For more information, visit deborahking.com/events/convene-and-connect-with-community-retreat.

THE CURIOUS INCIDENT OF THE DOG IN THE NIGHT-TIME

Sept. 2-24 | Thousand Oaks Fifteen-year-old Christopher has an extraordinary brain: He is exceptional at mathematics but ill-equipped to interpret everyday life. He has never ventured alone beyond the end of his road, he detests being touched, and he distrusts strangers. Now it is seven minutes after midnight, and Christopher stands beside his neighbor’s dead dog, Wellington, who has been speared with a garden fork. Finding himself under suspicion, Christopher is determined to solve the mystery of who murdered Wellington, and he carefully records each fact of the crime. But his detective work, forbidden by his father, takes him on a thrilling journey that upturns his world. Rated R for language. Conejo Players Theatre, 351 South Moorpark Road, Thousand Oaks, 805.495.3715, conejoplayers.org. 40

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ENJOY THE MOMENT, SAVOR THE DAY. I N D E P E N D E N T L I V I N G AT I T S F I N E S T Cypress Place ensures that life here is exciting, from well-designed apartment homes to delicious dining and enriching activity offerings. Maintenance-free living allows you to spend your time how you wish – set free from the task of daily chores and empowered to live extraordinarily.

Independent Living 1-Bedroom Apartments Only $2,995 per month Independent Living only. Subject to availability. See management for details. Exp 8/31/2022 Exp Date 7/31/2022

Cypress Place Call Today to Learn More!

805-416-8793

www.cypressplaceseniorliving.com 1200 Cypress Point Lane | Ventura, CA 93003 A MERIDIAN SENIOR LIVING COMMUNITY

JUST LISTED!

234 BARNARD WAY, VENTURA 3 BEDS | 3 BATHS | 3,095 SQFT

OFFERED AT $1,895,000 IN ESCROW!

8242 CAMP CHAFFEE ROAD, VENTURA 3 BED | 2 BATH | 1,118 SF

OFFERED AT $1,295,000

VOTED BEST RETIREMENT COMMUNITY Y 2020 & 2021! 

Lic # 567609978

IN ESCROW

514 KAILAS STREET, VENTURA 4 BEDS | 3 BATHS | 1,762 SF

OFFERED AT $1,250,000 SOLD & WE CAN SELL YOURS, TOO!

638 VIA ARROYO, VENTURA 4 BED | 3 BATH | 2,110 SF

SOLD AT $1,364,000

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Help Support the Humanitarian Effort for the People Of Ukraine

Property For Sale

The war in Ukraine has displaced millions of Ukrainian families who have fled to surrounding countries in order to escape the violence put upon them. Some of you have families, including some of our own, that have been directly affected by this horrible atrocity. With that said, the COMDEN|RIDGWAY|BAROSSO GROUP will donate a portion of each real estate sale, to be distributed to the World Central Kitchen. The WCK has been instrumental in feeding countless refugees from many different humanitarian events, including the support of the families that were displaced during the Thomas Fire.

VING OUR ER

CRB 20

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M M U NI T

Y EA

RS OF

If you have been thinking now is the time to buy or sell a home, or if you would like a FREE Market Analysis on your home, please give us a call. We hope you will join us in this great cause!

Tina Comden 805-218-5926

Historic Downtown Santa Paula, 2-unit business storefront featuring nearly 2,000 sqft of office space and 6 offstreet parking spots, just north of famed “Main Street USA.”

CalDRE# 01060428

Bob Ridgway 805-320-1811

$550,000 Call Bob Ridgway 805-320-1811

805.351.3500

*Some limitations may apply. Purchase or sale must close escrow by December 31, 2022.

Albert Barasso 805-901-3654

Welcome Home Exceptional Real Estate within Ventura, Santa Barbara & Los Angeles counties!

Juliet Esquibias Ariel Palmieri ArielandKaren.com CalDRE #01831073

Karen Stein

CalDRE #01501968

IN ESCROW

CalDRE #01505059

Sara Carlson SearchVChomes.com JulietReviews.com CalDRE #02177285

FOR SALE

2027 Shadow Creek, Victoria Estates, Oxnard Gated community! Executive-style home on the golf course with stunning views and a detached 1+1 casita. More than 3000 total square feet between the 4+3 main residence and the casita. Outdoor fireplace in courtyard. Open gourmet-style kitchen. Oversized garage. Community features pool, spa and gym. Listed for $1,300,000. HOA $160/month.

SALE PENDING

380 N. Brent Street, Ventura Sought-after Midtown location between Loma Vista and Poli. 1920s Spanish-style bungalow. Interior features include hardwood floors, coved ceilings, built-ins, a lovely fireplace and an updated kitchen. There are 2 bedrooms, 2 bathrooms, and approximately 1,100 sq ft of living space. The large backyard is home to the detached garage and an additional shed perfect for an office, art studio, or reading nook. Listed for $899,000.

SOLD

1142 Norwood Court, Scandia Pines, Ventura Single-story and fully-detached home in Scandia Pines development. Incredible and spacious yard offers room to garden, play and plenty of privacy. 3 bedrooms, 2 bathrooms plus an oversized bonus room with its own access to yard. Garden home with two-car garage. Community features pool, spa and tennis! Sold for $615,000.

SALE PENDING

3700 Dean Drive, #1305, Ventura - In Escrow Renovated single-story ground floor unit with no steps. 2+2 with spacious patio garden and beautiful wood-like flooring throughout. Newer cabinets, stone counters, updated kitchen and baths, newer windows, smooth ceilings and newer stainless kitchen appliances too. Stackable washer/dryer. Serene color scheme provides a neutral palette for a variety of decorating styles. The community has lush gardens and a beautiful pool area. 2+2 with approx. 1169 sq ft. Sold for $485,000.

SOLD

3757 Ocean Drive, Hollywood Beach Represented the Buyers! More than 3900 SF oceanfront modern beach home built in 2007. Three levels with incredible ocean frontage. 4 bedrooms and 4 baths. Spectacular views of the ocean, Channel Islands and sunsets. Listed for $4,795,000. Sold for $4,700,000

2823 Seahorse Avenue, Ventura West-facing Ventura Keys boat dock home with approximately 35’ boat dock! Beautiful 4 + 3 with gorgeous kitchen overlooking the channel. Incredible outdoor space including a spacious side yard and courtyard in addition to the waterfront decks. Listed for $2,250,000.

79 Hackberry Drive, Ventura Turn-key home in West Ventura’s Magnolia Mobile and Manufactured Home Park. Open floorplan has high ceilings, an abundance of light, stylish flooring, and plenty of space to entertain. With approximately 1,512 sq ft of living space, the home has 3 bedrooms and 2 bathrooms. The chef’s kitchen has a large island, newer stainless-steel appliances, a generous pantry, 2-vehicle carport and drought-tolerant turf. Listed for $369,000.

SOLD

1369 Beachmont Street, Ventura Keys Art Deco custom waterfront home with both harbor and ocean views, as well as views of the Topa Topas. Incredible design by Ventura architect Larry Rasmussen, who worked in collaboration with the owner to create an Art Deco masterpiece. The boat dock can accommodate a sailboat or other water toys. Listed for $3,200,000. Sold for $3,725,000.

2327 Martinique Lane, The Colony, Oxnard Single-story condo with ATTACHED direct-access garage. Approximately 1,369 SF. 2+2 + den with open concept kitchen, dining and family room. Community includes pools, spas, gym, racquetball, tennis, pickleball...all across the road from the beach. Listed and sold for $795,000.

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