Ventana Monthly | July-August, 2018

THE FOOD

& DRINK ISSUE

SUPER SUMMER SIPS

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STANDARD U.S. POSTAGE

JULY - AUGUST 2018

SHAKE UP THE BOUNTY OF THE COUNTY WITH THESE CRAFTY COCKTAILS

OLD CREEK RANCH WINERY Everything old is new again

APRICOT LANE FARMS Recipes from the land

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700 E. MAIN ST., VENTURA, CA 93001

Local baker rises to the occasion in Paris

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We’ve MOVED! Come see our NEW Location!! ƒor

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888.801.8952

Roylin Downs Proprietor

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Roylin@trystology.com FOR LOVE www.trystology .net & PASSION EST. 2009

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Open Daily 11-6

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CONTENTS

We’ve MOVED! Come see our NEW Location!!

ventana VOL.12 NO. 6

JULY - AUGUST 2018

FE ATUR E S editor’s note

6 Savor the Season

about town 10 Everything Old is New Again

A renovated Old Creek Ranch Winery reopens.

table talk 24 Rising to the Occasion

An American baker in Paris.

cover story 35 Magic in a Glass

Celebrate summer with handcrafted cocktails.

profile 45 Nourished by the Land

Molly and John Chester of Apricot Lane Farms.

Open Daily 11-6 Fri/Sat 10-8

Owner, Roylin Downs Owner, Roylin Downs

Photo by Fancy Free Photography Photo by Fancy Free Photography

Sensual Products: We-Vibe, Jimmyjane, Je Joue, Womanizer, Hot Octopuss Pulse, Lelo, Njoy, Uberlube, Pjur, Sliquid

T CHRISTIAN GAPEN

D E PAR TME NTS

community 8 Mamma Mia – It’s a Party!

Topa Mountain Winery

s

Main Street 434 E Main Ste B

California

rom F r e Ent ehind B

Oak Street

Check us out FuPinterest F Check us on: outFacebook on : F YouTube u u Twitter

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Santa Clara Street

JULY - AUGUST 2018

short list

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54 A preview of local happenings COVER: Ryes & Shine Swizzle. Recipe on page 36.

Photo by T Christian Gapen.

Restoration and Aspiration Alley

434E. E.Main Main Street, Street, Ste 434 SteB, B,Ventura VenturaCA CA www.trystology.com www.trystology.comFu 888-801-8952 888-801-8952 4

SPECIAL ADVERTISING SECTIONS Food and Wine

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Home & Garden

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Health & Beauty

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Real Estate

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Wine, Brew & Food Festival Sunday, July 29th, 1 - 4 pm

fin’ Safar r u S

Premier Sponsor

i

Camarillo Ranch

Boards & Barrels

Wine Auction Gala

Charity Event

Saturday, July 28th, 4:30 - 9:30 pm

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California dreamIn’

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Beach Boys Tribute Band AD PROOF

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Champagne, Client: Coastal Softub Wine & Brew, Delectable

Dinner, Live & Silent Wine & Event Auction

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• Made In America • Luxury Spas in Showroom • 5 Spa Brands • 65 Spa Models • Swim Spas

Date:_______________________________ Signature: __________________________

SUMMER SPA SALE HAPPENING NOW! Hours: M-F 10-6 • Sat 9-5

805-654-9000 6019 Olivas Park Dr. Suite A., Ventura • www.spa-warehouse.com J U LY — A U G U S T 2 0 1 8

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Date:_______________________________

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EDITOR’S NOTE

ventana

T CHRISTIAN GAPEN

SAVOR THE SEASON

S

trawberries, tomatoes, plums, melons, zucchini . . .. These fruits and vegetables are as synonymous with summer as sunshine and swimsuits, and here in Ventura County, we get some of the best.

It’s a delicious time of year to be thinking with our stomachs, and the reason why our July/August issue is our annual celebration of food and drink. In these pages we take a culinary journey around the county (and beyond, in one instance) to get a taste of the amazing flavors beckoning from field, vine and branch.

Many a good meal begins at cocktail hour, and so we feature some wonderful drink recipes this month. We asked Ventura-based bartender Sara Beckton to shake up some magic in a glass, putting the bounty of the county to work in a collection of libations that are perfect for summer sipping.

If you prefer to uncork your summer celebrations, you might consider a trip up the 33 to Old Creek Ranch Winery. The winery has a lot of history, sitting as it does on land that was once part of a Spanish land grant. It’s changed hands a number of times, and the most recent owners spent three years renovating the place. The “new” Old Creek Ranch Winery reopened in April, with beautiful grounds and a stylish new tasting room.

In Moorpark you’ll find Apricot Lane Farms, the

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home of Molly and John Chester, who left Los Angeles for a life closer to nature. Their 200-plus acres are home to a variety of farm animals as well as avocado, lemon and stone fruit orchards. What the biodynamic farm produces feeds both body and creative spirit, as personal chef Molly relishes the opportunity to create delicious and healthy recipes from her homegrown ingredients — some of which she was kind enough to share with us.

Jarrett Chambers, executive baker of Ventura’s Café Ficelle, went to Paris in May to take part in La Fête du Pain, the prestigious baking festival and competition where the country’s top boulangers battle it out for the distinction of making the best baguette. For the first time, the United States sent a delegation to these “French Baking Olympics,” and Chambers and his cohorts got to strut their stuff in the big tent near Notre Dame, rising to the occasion to feed and entertain the crowd. He shares his experiences there, and talks about his love of bread and baking in a conversation that’s sure to whet the appetite.

I hope all the stories herein will do the same. We’re not just celebrating food, after all. We’re celebrating our food: the people who grow and prepare it, the culture that informs it, the way it brings us together. It nourishes us, body and soul, so dig in!

– Nancy D. Lackey Shaffer nancy@ventanamonthly.com

EDITOR IN CHIEF Nancy D. Lackey Shaffer ART DIRECTOR T Christian Gapen CONTRIBUTORS T Christian Gapen Michael Moore Chris O’Neal Mark Storer Leslie A. Westbrook GRAPHIC DESIGNERS Bret Hooper Vicki Linares SALES MANAGER Warren Barrett ACCOUNT EXECUTIVES Jon Cabreros Barbara Kroon Diane Newman Kelly Spargur Dave Stephens CIRCULATION Tori Behar HUMAN RESOURCES Andrea Baker BUSINESS MANAGER Linda Lam ACCOUNTING Yiyang Wang PUBLISHER David Comden

CONTACT US

ADVERTISING sales@ventanamonthly.com EDITORIAL nancy@ventanamonthly.com PHONE 805.648.2244 FAX 805.648.2245 MAILING ADDRESS 700 East Main Street Ventura, CA 93001 Ventana Monthly is direct mailed to 25,000 select homeowners and distributed at over 600 business locations each month.

Total circulation is 33,000. ©2018 Southland Publishing, Inc. All rights reserved.

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6/27/18 6:36 PM

COMMUNITY

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MAMMA MIA — IT’S A PARTY TOPA MOUNTAIN WINERY The Ojai Valley Community Hospital Foundation held a fundraiser on Saturday, June 16, at Ojai’s Topa Mountain Winery. The Italianthemed event, which was chaired by OVCH Foundation Guild members Deborah and Craig Edwards, included dinner, a silent auction, live music by Frank Sinatra impersonator Danny DeLurgio, photos in front of a Venetian gondola backdrop and more. Guests were joined by local firefighters from Station 22 in Ojai, who were honored for their efforts during the Thomas Fire. The event raised over $30,000, which will be used for improvements to the hospital and its Continuing Care Center.

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1. Guests sip wine as they await a multi-course Italian feast. 2. Renee Law and Linda Law. 3. Dr. James and Robyn Halverson and Deborah and Craig Edwards.

4. Larry and Pat Hartman and Celeste Matesevac.

5. Dancing under the stars.

PHOTOS BY TIMOTHY TEAGUE

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Date:_______________________________

EVERYTHING

OLD IS NEW AGAIN Old Creek Ranch Winery gets a new owner… and a new lease on life.

BY LESLIE A. WESTBROOK | PHOTOS BY MICHAEL MOORE

“If I knew then what I know now,”

laughs Andy Holguin, patriarch and new owner (with his family) of the historic 850-acre Old Creek Ranch and Winery, “I probably wouldn’t have bought this place. It’s the only rural traditional winery in Ventura County.”

With new buildings, a 1,600-square-foot indoor tasting room (opening soon), lovely outdoor sipping areas and refurbished roads so costly that Holguin notes he “could have bought a Bentley!” the native Californian — who grew up in a large Hispanic family in Pico Rivera and always wanted a ranch — chose quite a retirement project.

The setting in the tranquil valley is idyllic. Sycamore trees and pergolas provide shade; new landscaping includes white roses, Matilija poppies and wild sage. There are a dozen seating areas under trees and trellises, making this a superb place to meet friends and bring a picnic. Old farm equipment and a couple of 1950s Ford trucks add to the “old ranch” ambience. Benches are made from wood recycled from an old barn that was torn down; the original tasting room is now an office.

The ranch was originally part of a historic 22,000-acre Spanish land grant in early California. In the late 1800s, an Italian by the name of Antonio Riva purchased the ranch and built a winery, which was in operation until the early 1940s. The Maitland family purchased the property in 1976, made award-winning wines and sold the ranch in 2015 to the Holguin family.

Being a “gentleman vintner and farmer” and raising a herd of 24 cattle is a new adventure for Holguin, the former head of a consulting firm for petroleum site assessments and remediation who sold his company in 2012.

“I needed a project,” he told me as we sat in the shade. “We opened on }}

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ABOUT TOWN

ABOVE: After three years of renovations, the “new� Old Creek Ranch Winery offers refurbished roads, new buildings, outdoor tasting stations and native vegetation through which winding paths meander.

LEFT: Pinot gris, cabernet franc and chardonnay are among the 10 wines currently available for on-site purchase. More will be offered once recently planted vineyards mature and a production facility is up and running.

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April 7 and I was scared at the beginning, but it’s been quite rewarding. I had no desire to be a winemaker or open a winery, but here I am!”

He did want a ranch — and now considers the winery a plus.

What Holguin does enjoy is design, architecture and construction — and the property reflects that. In fact, Holguin spent 15 years remodeling the family’s Sulphur Mountain, Missionstyle home located 9 miles away, where he lives with his wife, Jane, who is the “social media maven” and in charge of the produce stand that sells locally made crafts as well as produce from the ranch’s organic orchards, including peaches, plums and persimmons.

Wooden outdoor tasting stations, with refrigeration for the white wines, are being utilized until the tasting room, with its lovely tile mural depicting Matilija Canyon (made by RTK Studios of Ojai) and a painting of the ranch by Ojai artist Jeff Sojka, opens. Parking has been reconfigured to take advantage of tree shade — hence, the expensive new roads.

In the meantime, vineyards within view are being planted with albariño, viognier, pinot gris and sauvignon blanc grapes.

Up the hill, grenache, petite sirah, syrah, sangiovese and tempranillo will be planted in the future. Grapes are now sourced from Santa Barbara and San Luis Obispo Counties and the wine is made elsewhere, but that will change when the winemaking production facility is complete and new grapes come to fruition.

The Holguins’ daughter, Marie (office manager), and her husband, Frans van Leeuwen (ranch manager), live on the ranch just next to a new outdoor kitchen with an Argentinian barbecue and pizza oven. The couple met in Bergamo, Italy, at Montessori school training and married just a year ago.

Both gave up teaching careers to oversee the ranch and wine business, with Frans leaving his native Netherlands for new adventures in the West.

“Living at the ranch fits perfectly — it’s something new and fun,” says Marie, who also has a fun new puppy named Vlinder (butterfly in Dutch).

Winemaker Jeremy Leffert, Marie notes, is “crafting something special.”

Leffert is also winemaker at Tooth and Nail Winery in Paso Robles and was the winemaker for Hearst Ranch Winery (20092014).

The Holguins encourage visitors to bring their own picnic, but Domino’s pizza is also available. (Marie is working on getting Ojai Pizza to deliver.) There’s a game area with cornhole and play space for kids. Plans are in the works for a playground.

The family hopes to offer a wedding and private event venue in the future. But in the meantime, “pop-up” events with food

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trucks and acoustic music add to the ambience of this great afternoon destination.

Wine production has doubled under the Holguins’ leadership. Old Creek Ranch’s previous owner produced up to 1,500 cases a year. Now the winery produces 2,500-3,000 cases. Even so, wines are sold only on site, with no shipping, and you won’t find Old Creek Ranch on any restaurant menus. But wine club members enjoy a “cash and carry” option that includes a 30 percent discount during special sales.

“It’s been a very interesting project and incredible dealing with all the regulations,” admits Holguin, “from property issues, riverbeds, the cattle, orchards, farming and the winery. There are liquor license issues, county and state regulations. It’s amazing how much work it is dealing with regulatory aspects in Southern California and fighting with the government. But luckily I had the background for this!”

Currently, the dog-friendly tasting venue is open only on weekends. That will hopefully become five days a week soon (check the webpage). Ten wines are offered right now, with wine flights going for $15-20 and bottles in the $45 range — with the occasional deal for $25. Most of the winery’s current vintages date from 2015, but there are 54 in the library inherited from the

previous owner.

“I am never bored here and I enjoy mingling with the guests,” says Andy Holguin of his post-retirement project.

“Everybody wants to talk to the owner!” v OLD CREEK RANCH WINERY 10024 Old Creek Road, Ventura (805) 649-4132 www.oldcreekranch.com

FACING PAGE: The winery’s rural setting and oldfashioned design create the perfect ambience for a grape-stomping party.

LEFT: Guests can enjoy wine and a picnic on comfortable seating (some made from wood salvaged from the old barn) set among trees and native plants.

ABOVE: Owner Andy Holguin (right) with daughter Marie, son-in-law Frans van Leeuwen and playful pup Vlinder.

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ndicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no proof after the 1st or 2nd Proofs, our approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom.

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G reek M editerrane an C uisine

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VENTURA COUNTY DINING

805 BAR AND GRILL

1575 SPINNAKER DRIVE | VENTURA HARBOR | 805.642.9463 The 805 Bar & Grilled Cheese is home to crunchy crostini’s lined with melting cheeses, specialty meats, and love notes written in pesto.

• Authentic • Beer & Wine Rotisserie • Catering AD PROOF • Steaks & • Party Room Lamb Chops for Client: Fresh & Fabulous Ad| VENTURA Executive: Warren Barrett (805) 648-2244 1449 SPINNAKER DRIVE HARBOR | 805.654.0546 • Seafood Any Occasion Please check this proof over carefully and indicate all corrections clearly.

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JULY/AUGUST 2018 seafood available!

2632 E. Main St., Ventura • 805.648.4200

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ANDRIA’S SEAFOOD RESTAURANT AND FISH MARKET

stephensmarketandgrill.com

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Gourmet Burgers Panini • Salads • Soups Kids’ Menu • Tea Parties Espresso • Beer & Wine Patio Seating ____________ 221 West 5th Street Downtown Oxnard (805) 486-4547 myfreshandfabulous.com 14

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Proudly serving Double R Ranch sustainably raised beef, Beyond Burgers, Mary’s Organic Chicken and natural sodas.

Vegan, vegetarian items and gluten free bread available.

Client: Yolandas

Ad Executive: Warren

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BROPHY BROS. SEAFOOD RESTAURANT & CLAM BAR 1559 SPINNAKER DR. | VENTURA HARBOR | 805.639.0865

Fun, lively atmosphere with beautiful views of the mountains and harbor. Choose your spot - sit at the full length bar facing the view and the clam bar, grab a window and lean in or sit at a table either inside or out.

CATERING SERVICES AVAILABLE

CLIFF HOUSE INN & SHOALS RESTAURANT Client: La Dolce Vita

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AD PROOF

AdYOLANDASMEXICANCAFE.COM Executive: Warren Barrett

6602 OLD PACIFIC COAST HWY | ON THE RINCON | 805.652.1381

(805) 648-2244

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Restaurant!

1601 S. Victoria Ave.

805-985-1340

2753 E. Main St.

86 E. Daily Dr.

805-643-2700 805-389-9922

590 E. Los Angeles Ave.

805-306-9933

Enjoy the Sweet Life!

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Authentic Italian and Mediterranean fusion cuisine, featuring made-from-scratch dishes using locally sourced produce.

Gourmet Burgers • 16 Beers on Draft Specialty Cocktails • Weekend Entertainment

805.486.6878

740 South B Street Heritage Square Oxnard www.theldv.com J U LY - A U G U S T 2 0 1 8 |

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VENTURA COUNTY DINING

VENTURA’S PREMIER FRENCH BAKERY & CAFÉ FRESH & FABULOUS CAFÉ 221 W. FIFTH ST. | OXNARD | 805.486.4547

Fresh & Fabulous Cafe serves a full breakfast, gourmet burgers, panini, salads, quiche, soup and baked goods in Centennial Plaza in Downtown Oxnard.

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LA DOLCE VITA

740 S. B ST. | OXNARD | 805.486.6878

Ad Executive: Warren Barre

Please check this proof over carefully and indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no Our Italian cuisineoff is a“FINAL feast for the eyes as(APPROVED)” well as the palate, withdate authentic AD WILL RUN AS IS. If this proof meets your approval on and theMediterranean 1st proof, check PROOF box, and favorites sign at to the bottom. IS

tempt your senses.

Freshest Seafood Available

Famous Fish & Chips BOULANGERIE & PATISSERIE

Breakfast • Lunch • Bakery Tuesday through Sunday 6 am – 6 pm

Join us daily for happy hour from 4 pm – 6 pm 805-941-3444 |CafeFicelle.com 390 SOUTH MILLS ROAD, VENTURA 16

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Homemade Clam Chowder

OPEN FOR LUNCH & DINNER 7 DAYS A WEEK

VENTURA HARBOR VILLAGE (805) 654-8228 www.andriasseafood.com

YOLANDA’S MEXICAN CAFÉ

Celebrating 44 Years of Good Eating!

VENTURA | 805.643.2700 | OXNARD | CAMARILLO | SIMI VALLEY Yolanda’s Mexican Café is your fun, festive, casual neighborhood Mexican restaurant in Ventura County.

Experience a taste of tradition and enjoy from a wide selection of Yolanda’s award winning margaritas!

STEPHEN’S MARKET & GRILL 2632 E. MAIN STREET | VENTURA | 805.648.4200

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and indicate Welcome all corrections clearly. have “1stisProof”, Proof”, and in “Final If we receive no proof after the 1st or 2nd Proofs, to Stephen’s MarketYou & Grillwill where our afamily proud to “2nd bring you the freshest Greek Proof”. and eets your approval on thecuisine 1st proof, check “FINAL Mediterranean to Ventura, ouroff home town. PROOF (APPROVED)” box, date and sign at the bottom. ISSUE: JULY/AUGUST 2018

EAT. DRINK. EAT MORE.

Oven-baked pizzas, sandwiches and salads, using made-from-scratch recipes. Specialty cocktails and hand-crafted brews.

(805) 639-0866 Ventura Harbor

The place for people who really, truly love a great breakfast, even for lunch!

Home of the complimentary Swedish pancake.

(With purchase of breakfast)

Camarillo 92 Daily Drive 805-987-4497

Ventura 4020 E. Main St. 805-642-3190

Thousand Oaks 1542 Moorpark Rd. 805-497-1711

Simi Valley 2955 Cochran St. 805-527-0055

Valencia 27560 Newhall Ranch Rd. 661-702-8664

www.EGGSNTHINGS.net

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Ad Executive: Warren Barrett

(805) 648-2244

all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no proof after the 1st or 2nd Proofs, proval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom. ISSUE: JULY/AUGUST 2018

VENTURA COUNTY DINING

FRATTELLI’S

1559 SPINNAKER DR. #100 | VENTURA HARBOR | 805.639.0866 Oven-baked pizzas, sandwiches and salads, using made-from-scratch recipes. Specialty cocktails and hand-crafted brews.

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Explore the World’s Finest Oils, Vinegars, Spirits and Client: Brophy Bros.

Executive: Warren Barrett (805) 648-2244 14 S. CALIFORNIA ST.Ad | VENTURA | 805.653.WINE Wines at vomFASS — a Unique Shopping Experience!

Please_check_this_proof_over_carefully_and_indicate_all_corrections_clearly.__You_will_have_a_“1st_Proof”,_“2nd_Proof”,_and_“Final_Proof”.__If_we_receive_no_proof_after_the_1st_or_2nd_Proofs,_ Experience local and international wines and beers in a relaxed and friendly atmosphere. ad WIll ruN as Is.__If_this_proof_meets_your_approval_on_the_1st_proof,_check_off_“FInal_ProoF_(aPProveD)”_box,_date_and_sign_at_the_bottom.

We have a Sommelier on duty to assist you.

451 E. Main St. • Downtown Ventura • (805) 641-1900 • vomfassventura.com

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Date:_______________________________ Signature: __________________________

IssuE: july / Aug 2017

Please check this proof over carefully and indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receiv AD WILL RUN AS IS. If this proof meets your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom

TASTE 6 WINES, RED OR WHITE

WINE WARS VOM FASS

451 E. MAIN ST. | VENTURA | 805.641.1900 Look, Taste, Enjoy! Gourmet fruit vinegars, exquisite oils, exotic liqueurs, and fine rare spirits, all sampled and sold straight from the cask!

JULY FRANCE vs. CALIFORNIA

AUGUST SPAIN vs. CALIFORNIA

Sommeliers or Certified Wine Specialists on site

CAFÉ FICELLE Client: Cuernavaca Taqueria

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Ad Executive: Diane Newman

390 S. MILLS RD., SUITE B | VENTURA | 805.941.3444

(805) 648-2244

Please check this proof over carefully and indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no proof after the 1st or 2nd Proofs, Café Ficelle a haven the simplicity delicious cuisine and of friends andoff family.

AD WILL RUNisAS IS. to If enjoy this proof meetsofyour approval on the thecompany 1st proof, check “FINAL PROOF14 (APPROVED)” box, date sign at the Ventura bottom. • ISSUE: 2018 S. California St,, and Downtown (805) JULY/AUGUST 653-9463

www.vinturatastingroom.com

Do Yourself A FAVOR... visit CUERNAVACA TAQUERIA For the best in central Mexican Food This proof is to check for accuracy and is not intended to show quality of reproduction.

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Whether a special occassion or daily dining.

Table Service & Favorite Beverage

805-653-8052 10:00 a.m. to 8:30 p.m., Closed Tuesdays

1117 N. Ventura Ave Ventura Carne Asada

www.cuernavacataqueria.com

Tacos

Also Located at 1801 “A” Ventura Blvd., Oxnard and 201 W. Carillo St., Santa Barbara J U LY - A U G U S T 2 0 1 8 |

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d indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no proof after the 1st or 2nd Proofs, ts your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom. ISSUE: JULY/AUGUST 2018

VENTURA COUNTY DINING

CHANNEL ISLANDS CHOWDERFEST 3900 BLUEFIN CIR. | OXNARD |805.984.6260

On Sunday, July 22, the CI Maritime Museum presents the 4th annual Chowderfest featuring local restaurants competing for the honor of “Best Seafood Chowder”.

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CAMARILLO | SIMI VALLEY | THOUSAND OAKS |Barbara VALENCIA | VENTURA Ad Executive: Kroon

Client: Bennett’s Honey Farm

AD PROOF (805) 648-2244

Please check this proof over carefully and indicate all corrections clearly. You will have a “1st Proof”, “2ndand Proof”, and “Final we receive no proof 1sttheorfreshest 2nd Proofs, Our breakfast lunch restaurants are aProof”. top choiceIfamong locals wanting highafter qualitythe foodAD WILL RUN AS IS. If this proof meets your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at theservers bottom.

ISSUE: 2018 ingredients, a great atmosphere, pleasant and friendly and a very popularJULY/AUGUST menu.

Taste Nature’s Candy at Our Tasting Room!

NOTICE: PLEASE FAX THIS PROOF TO Date:_______________________________ Come Visit Our Honey Store __________________________ off the 126 in Fillmore Signature: (805) 648-2245 ASAP Open 7 Days A Week We offer FREE HONEY TASTING of Over 12 Varieties!

Store Hours Mon. - Fri. 8am - 4:30pm Sat. & Sun. 9am - 5pm Shop Our E-Store at www.bennetthoney.com

Bennett’s Honey Farm 3176 Honey Lane, Fillmore 20

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805.521.1375

ds

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Not Your Ordinary Cup of Joe CUERNAVACA TAQUERIA

1117 N. VENTURA AVE. | VENTURA | 805.653.8052 | 1801 “A” VENTURA BLVD. | OXNARD | 805.981.4111 Come have a taste of central Mexico. Sample the traditions from this “city of eternal spring”, a favorite vacation spot not unlike Ventura.

TONY’S PIZZARIA

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Over 60 varieties of coffee and 50 varieties of tea!

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Client: Toppers PizzaAd Executive: Barbara Kroon 186 E. THOMPSON BLVD. | VENTURA | 805.643.8425

(805) 648-2244

Sat. & Sun. 7am-6pm

Ad Executive: Diane Newm

323 E. Matilija St. #105, Ojai • 805-646-3138 javaandjoeojai.com

this proof over carefully indicate all If corrections Youafter will the have “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive n ully and indicate all corrections clearly. You willPlease have acheck “1st Proof”, “2nd Proof”, andand “Final Proof”. we receiveclearly. no proof 1sta or 2nd Proofs, of the only in the countycheck whereoff you can orderPROOF pizza by slice. pizzameets shack and has been AD“FINAL WILL RUN ASthe IS. If This thislittle proof your approval the 1st proof, off “FINAL PROOF (APPROVED)” box, date and sign at the bottom. I f meets your One approval on places the 1st proof, (APPROVED)” box, date sign at theon bottom.

ISSUE:check JULY/AUGUST 2018

around for ages, and most surfers will tell you it’s the best pizza in town.

This proof is to check for accuracy and is not intended to show quality of reproduction.

Born & Date:_____ Baked inSignature: Ventura County!

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VENTURA • OXNARD • CHANNEL ISLANDS HARBOR CAMARILLO • THOUSAND OAKS SIMI VALLEY • SANTA CLARITA

Take home a “HOT HONEY” Creamy Garlic Sauce topped with: • Salami • Red Onion • Fresh Jalapenos • Bacon Pieces • and a Honey Drizzle

Recent Awards: VC Star • Readers’ Choice “Winner - Pizza”: Every year from 2000 to 2018 Ventura County Reporter • Best of Ventura County “1st Place”: 2008 to 2017 SCV Signal • Best of SCV “Best Pizza”: 2014 to 2018

Call (805)385•4444

Fast delivery! • One phone number for all locations • Limited delivery area & menu J U LY - A U G U S T 2 0 1 8 |

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Date:__________

Ad Executive: Barbara Kroon

(805) 648-2244

nd indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no proof after the 1st or 2nd Proofs, ts your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom. ISSUE: JULY/AUGUST 2018

VENTURA COUNTY DINING

------ W I N E R,

Now Open Fridays v Saturdays v Sundays Sip v Savor v Repeat

'

1 ooL Old �reek Rd. Ventura, CA 93001 I

BOCCALI VINEYARD & WINERY 3277 E. OJAI AVE. | OJAI| 805.669.8688

Boccali Vineyards & Winery is an award winning family owned and operated winery located in Ojai, featuring wines are made from 100% estate grown grapes.

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Client: Tony’s Pizzaria

BENNETT’SAdHONEY FARM Executive: Diane Newman 3176 HONEY LANE | FILLMORE | 805.521.1375

AD PROOF (805) 648-2244

Please check this proof over carefully and indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no proof after the 1st or 2nd Proofs, At the(APPROVED)” Bennett’s Honeybox, Farm Tasting Room, youat canthe sample over a dozen varietiesJULY/AUGUST of the sweet treat and2018 purAD WILL RUN AS IS. If this proof meets your approval on the 1st proof, check off “FINAL PROOF date and sign bottom.

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chase honey, bee pollen, beeswax candles and a full line of organic skin care.

Experience A Ventura Tradition

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Date:_______________________________ Signature: __________________________

Now with HAWAIIAN

186 East Thompson Blvd, Surfer’s Point, Ventura TonysPizzaria.net • 805-643-8425 22

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Date:_______________________________

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Voted #1 Most Romantic Restaurant

JAVA & JOE

323 E. MATILIJA ST. #105 | OJAI | 805.646.3138 Java & Joe is a small coffee house and coffee, tea and gift retailer located in charming downtown Ojai, California.

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Client: 805 Bar - Copa Cubana

Ad Executive: Warren

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OLD CREEK RANCH WINERY

10024 OLD CREEK ROAD | VENTURA | 805.649.4132 Open Fridays, Saturdays & Sundays - you are invited to bring a picnic and enjoy premium wines while relaxing at the Ranch in the picturesque Ojai Valley.

CUBAN BRUNCH

on the

WATER

Every Sat. and Sun. - 1pm NOTICE: PLEASE FAX THIS10am PROOF TO Date:____ AD PROOF This proof is to805 check for & accuracy andCheese is not Client: Bar Grilled Ad Executive: Warre Signature (805) 648-2245 ASAP intended to show quality of reproduction.

Ad Executive: Warren Barrett (805) 648-2244 Please check this proof over carefully and indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we recei F I N E

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WILL “2nd RUN Proof”, AS IS. and If this proofProof”. meets your onproof the 1st proof, check off “FINAL and indicate all corrections clearly. You will have a “1st Proof”, “Final If we approval receive no after the 1st or 2nd Proofs, PROOF (APPROVED)” box, date and sign at the bottom. eets your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom. ISSUE: JULY/AUGUST 2018

THE RANCH HOUSE

102 BESANT ROAD | OJAI | 805.646.2360 The ultimate in romance… hidden away in the beautiful Ojai Valley. For over 60 years The Ranch House is a gourmet rest

It’s Always Tea Time

1575 Spinnaker Drive, Ventura Harbor 805-642-9463 • 805Copa.com

This Ain’t Your Mama’s Grilled Cheese!

Loose and Boxed Teas Over 65 Varieties English, Scottish, Irish & South African Goods 673 E. Main Street, Downtown Ventura This proof is• to check for accuracy and is not 805-643-5832 rosieleeimports.com intended to show quality of reproduction.

CAPRESE

Mozzarella, basil pesto & tomato grilled on olive loaf bread

Date:_____ NOTICE: PLEASE 1575 FAXSpinnaker THIS PROOF TO Harbor Drive, Ventura 805-642-9463 (805) 648-2245 ASAP • 805Copa.com Signature: J U LY - A U G U S T 2 0 1 8 |

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RISING TO THE OCCASION Ventura baker Jarrett Chambers represents the U.S. at La Fête du Pain in Paris.

BY CHRIS O’NEAL

J

arrett Chambers is reimagining American food culture, one baguette at a time.

As the executive baker at Ventura’s Café Ficelle, Chambers brings a very French attitude to the kitchen, and brought home with him more aspects of French food culture when he represented the United States at the Parisian baking competition known as La Fête du Pain (Celebration of Bread) in May. Chambers was part of a 24-member team working over five days under the canopy of a 12,000-square-foot tent erected near the Cathédral Notre-Dame de Paris, rubbing elbows with icons of the industry.

Ventana: How did baking become a part of your life?

My father-in-law literally mailed me a bag of flour, salt, yeast and some directions out of a book. Being science-minded, it all made sense. So I made it and had a great loaf of bread.

The next week, when I tried to make some more, I noticed that temperature change was affecting the dough. On a more humid day, the dough was wet and I couldn’t even handle it. On a hot day, it was proofing up real fast. Every day became like a science lab to me. It was fun to make bread and then, in the end, you have a great outcome.

bakers who competed among themselves for the best baguette.

We were pumping out 400-plus baguettes a day, plus sourdoughs and bagels and flax seed rye, tons and tons of breads, working among these guys that were competing.

Did it ignite something within you when [Café Ficelle Executive Chef and Owner] Bryan Scofield sent you the ingredients?

I was always interested. My grandmother was a baker. Over the summers, we would go stay at her home [in Texas]. She had a commercial kitchen in her home where she would do cakes and buttercreams. I never did bread, however, but you could say I was infatuated with it.

What were your most memorable moments?

There were a couple. First, when you walk in at 6 a.m., there’s about 75 other bakers inside. Hardly any speak English, and I don’t speak French, but they all say, “Bonjour, comment ça va,” good morning, how are you? That’s just a common courtesy whether they know you or not. One thing that was really cool, their perception of the U.S. is that we make hamburger buns, we line-dance and we dress like cowboys.

Tell us a little bit about La Fête du Pain event.

The way that I understood it was that it was an international competition, but that wasn’t so much the case at all. When we got there, we found out that there were 30 or 40 professional

Take us through a typical day at the competition.

The USA had three teams. Each [team of eight] would go five days each. I was on the final stretch. We did five 12-hour days, 6 a.m. to 6 p.m. It was a big production. There were different groups of bakers baking, there were French bakers, old retired bakers.

As we all do.

They did this big dinner where they came out dressed as John Wayne line dancing, showing respect to us. They were thrilled with us. The president of Le Syndicat des Boulangers}}

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TABLE TALK

AN AMERICAN IN PARIS: CafĂŠ Ficelle Executive Chef Jarrett Chambers kept the loaves coming at the prestigious French baking festival and competition.

Photos courtesy of Jarrett Chambers

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Pâtissiers du Grand Paris, he said, “Hats off to you guys.

The stuff you’re doing is amazing.” Also, there’s a guy named Jeffrey Hamelman, the corporate baker for King Arthur Flour, probably the most recognized baker in the U.S. At 6 a.m., we’re sitting at a table across from each other, shaping baguettes. Money can’t buy that type of experience.

Was the bread you made sold?

It was being sold, and it was crazy how much we were selling. We would think, OK, we’re stocked up for a few hours, and then you’d turn and look and they’d say, “We’ll need more in 30 minutes.”

Culturally, France and the U.S. seem so far apart when it comes to cuisine.

Everything they do looks like a million bucks. They really look at the details. They take the time to do things right. You might call it the hard way. They’re not going to open a can of something, they’ll make it fresh. In the U.S., with few exceptions in the bakery world, as they go to high production, you have breads coming out of the mixture and are in the oven within an hour. The dough doesn’t have time to develop, the gluten within the flour doesn’t have time to relax or have time to become more digestible. People eat this stuff and say it doesn’t sit well — it’s no wonder. They’re taking a process and, well, it’s like trying to microwave a chicken. It’s not going to come out pretty. Whether it’s pastry or baking, they do it all the way it’s supposed to be.

Would you say that locals have accepted Café Ficelle’s slow-food style?

We’re coming up on one year of being open and I think back to last June, there were people who would come in and say, “What do you mean by you’re sold out? Can’t you go to the freezer and grab more?” No, we’re making orders the day before. Our bread is a twoday, three-day process. Our pastries, we start the mix three days before the bake. People went from, “Go grab some from the freezer” to “Hey, we’re going to call and preorder,” so they’re adjusting.

We set up the café to be a theater-style bakery and coffee bar because we want people to watch. If you look back right now, three people are sitting at the bar, talking to our baker, Isaias. They’re learning and they’re seeing how the stuff is supposed to be made. v CAFÉ FICELLE 390 South Mills Road, Ventura 805.941.3444 www.cafeficelle.com

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roof meets your approval on the 1st proof, check offAD “FINAL (APPROVED)” box, date sign at the bottom.

WILLPROOF RUN AS IS. If this proof meetsand your approval on the 1st proof, check off “FINAL ISSUE: MAY 2018 PROOF (APPROVED)” box, date and sign at the bottom

Lodging, Just For Cats!

I am for the child who has attended eight schools in four years. Because she’s in foster care. Because her birth mother, debilitated by mental illness, neglected her. That is the child I am for. And because I am, she will be half as likely to languish in foster care, and that much more likely to find a safe, permanent home. I am a volunteer child Advocate.

I AM YOU. Court Appointed Special Advocates (CASA) of Ventura County Become a Volunteer Advocate

Informational Sessions:

Thursday, July 26, 6:30-8:00pm in Thousand Oaks Thursday, August 30, 6:30-8:00pm in Simi Valley Thursday, September 27, 6:30-8:00pm in Camarillo Thursday, October 18, 6:30-8:00pm in Simi Valley F I N E

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805-389-3120

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If weall receive no proof afterYou thewill 1sthave or 2nd Proofs, (805) You 207-8600 www.casaofventuracounty.org

AD WILL RUN AS IS. box, If thisdate proof meets approval on theISSUE: 1st proof,JULY/AUGUST check off “FINAL 2018 PROOF (APPROVED)” box, date and sign at the bottom. IS meets your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” and signyour at the bottom.

cy and is not oduction.

To make a donation, visit our website.

kittylandresort.com

Your Donation Saves Lives!

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Great Selection of Merchandise • Jewelry • Books • Clothing • DVDs • Furniture • CDs

S.P.A.R.C. Second Chance Store Sunday-Wednesday 10am-6pm Thursday - Saturday 10am-9pm

374 E. Main St., Ventura • 805-648-8915 PET ADOPTIONS Santa Paula Animal Rescue Center Saturday 12 - 5pm

Second Chance Store Downtown

705 E. Santa Barbara St. Santa Paula, CA 93060

805-525-8609

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Date:_______

Thank You! Casa Pacifica Centers for Children & Families would like to recognize and thank the Casa Pacifica Angels; the Wine, Food & Brew Festival Committee; CSU Channel Islands; and all the sponsors, businesses, individuals, volunteers, Amigos, and our Board of Directors for their invaluable support of the 25th Anniversary Casa Pacifica Angels Wine, Food & Brew Festival.

All proceeds from the 25th Anniversary Festival went towards the $3.2 million Casa Pacifica needs to raise this year in private donations.

As part of its public/private partnership, Casa Pacifica must raise between 10% - 12% of its budget to fill-the-gap between funding received through government contracts and the actual costs of providing our wide variety of high quality programs and services to the most vulnerable children and youth (and their families) in our community. If you would like more information about Casa Pacifica, please visit our website at www.casapacifica.org.

OUR SPONSORS Hosts Conico Oil/MacValley Oil Co. Mission Produce Nevers, Palazzo, Packard, Wildermuth & Wynner, PC The Van Huisen Family The Zarley Family

Burgundy • $10,000 Holthouse Carlin & Van Trigt, LLP PODS Bill and Jewell Gerald Powell / Roz Warner, M.D. & Michael Hogan, M.D.

Bruce Barrios Productions Chivaroli and Associates Insurance Services Collin Family Trust Barbara & Michael Coulson Del Sol Harvesting Inc. DEX Eriksson Tile & Stone, Inc. Five Star Bookkeeping/ Melanie & Steve Higashi Harrison Industries Ito Bros. Farms/Silent Springs Lisa West & David Jaffe John Cole Marketing Monarch Photography Montecito Bank & Trust Pacific Western Bank Palay & Hefelfinger, APC Premier Event Productions Procter & Gamble Sandy & Bill Puchlevic Santa Rosa Berry Farms Santa Rosa Transplant SDI Industries Trans-Pro Logistics Susan Wolf & Marcus Ryle Stefanie & Timothy Wennes Woodworth/Elson

Cabernet Sauvignon • $7,500 AAA Propane Service Inc. Susan & Ken Bauer BB&H Benefit Designs Boskovich Farms Inc.

Merlot • $5,000 ASTRALCOM Beach Cowdrey Jenkins, LLP Compulink Business Systems Jaks Marketing Group

VIP Lounge Presented By Wells Fargo Audio & Visual Production Darvik Productions HZ Main Events ULTRA VIP Experience Sponsored By Union Bank Champagne • $15,000 Ventura Rental Party & Events

Heidi & Mike Whitcomb Rabobank The Collection at RiverPark United Agencies Insurance, Inc. Pinot Noir • $2,500 Dr. Paul W. Baker IV California Resources Corporation Comstock Homes Conejo Pools DK Electrical Contractors, Inc. Fence Factory Rentals Natural Green Construction & Landscape New-Indy, Containerboard New Urban West, Inc. Select Staffing Skating Plus The Growing Company U.S. Trust, Bank of America Private Wealth Management Ventura Signs & Screen Printing Visit Camarillo Westerlay Orchids Wood Ranch Chardonnay • $1,500 360 Group International Andorra Apartments Atria Senior Living California Giant Berry Community Memorial Health Systems CyberCopy Fuzion! By Frances Elson

YUMMIE CULINARY COMPETITION WINNERS

GSMS In the Mix Events JIMS Machining Lee & Associates Neiman Marcus Topanga Omega Technologies Pacific Patio Pacifica Institute of Cosmetic & Reconstructive Surgery June & Clay Paschen Michelle & Greg Paschen PMA Star of CA The Hopps Group at Morgan Stanley Venco Western Hotel/Shuttle Courtyard by Marriott, Camarillo Roadrunner Shuttle & Limousine Service Media Sponsors Acorn Camarillo Calabasas Style Coupons AND MORE Cumulus Media – 100.7 KHAY, 95.1 KBBY, 106.3 SPIN FM, 103.3 The Vibe, 1450AM Sports Radio Edible Ojai Gold Coast Broadcasting, LLC - 95.9 FM, 105.5 FM, 104.7 FM, 1590 AM, 1400 AM, 1520 AM KEYT 3 Live 805 with Tom Marketing Maven Ojai Quarterly Pacific Coast Business Times Presenting Magazine Society Magazine Ventura County Reporter/Ventana Monthly Ventura County Star Westlake Magazine/West Luxury

Brewery Competition

BEST IN FEST BREWERY COMPETITION WINNER

Topa Topa Brewing Co. HONORABLE MENTIONS Institution Ale Company MadeWest Brewing Co.

SAVORY 1st - Chef Alex Castillo Twenty88 2nd - Chef Becky Blosser Barrelhouse 101 3rd - Chef Ricardo T. Carreto Rhumb Line Restaurant

SWEET 1st - Chef Amanda Pritchett Ragamuffin Coffee Roasters 2nd - Chef Julia San Bartolome Sweet Arleen’s 3rd - Chef Becky Blosser Barrelhouse 101

www.casapacifica.org • 805.445.7800

J o i n u s n e x t y e a r ! S u n d a y, J u n e 2 n d • 2 0 1 9 RESTAURANTS • CATERERS • BAKERIES • SPECIALTY FOOD SHOPS 805 Bar & Grilled Cheese Austen's at The Pierpont Inn Barrelhouse 101 BJ's Restaurant & Brewery Blvd Brgr Co. Bread Basket Cake Company Brendan's Irish Pub & Restaurant Brophy Bros.

Cafe Ficelle Casa Pacifica's Culinary Program Cherry Hills Market Clean Break Foods Cocoa Rome Chocolate Company Copper Blues/Levity Live DJ's California Catering El Rey Cantina

Embassy Suites Mandalay Beach Resort Esther's Sweet SinSations Bakery Ex Voto Chocolates and Confections Fresh Brothers Gnarly Jerky Godiva Himalaya J Wolf Catering & BBQ Jinky's Café Larsen's Grill Oxnard Las Posas Country Club Lassens Natural Foods & Vitamins Lazy Dog Restaurant Luna Grill

WINERIES 14 Hands Winery Alma Rosa Winery & Vineyards Ascension Cellars Atria Senior Living Cantara Cellars Cass Vineyard & Winery Cavit Collection Charles Krug Chateau Ste. Michelle CK Mondavi Clos des Amis Wines Concannon Vineyard Constellation Brands DV8 Cellars Ferrari-Carano Vineyards and Winery Fiftyrow/Smokescreen Giessinger Winery Goldschmidt Vineyards Hayes Ranch J. Wilkes Winery Kalyra Winery Magnavino Cellars Old Creek Ranch Winery Palm Bay Pantess Cellars Pear Valley Estate Wine Red Diamond Winery River Ridge Golf Club Saved Wines Smashberry Wines Stone Pine Estate/ Sagebrush Annie's Strey Cellars The Chloe Collection The Rodney Strong Winery The Wine Group Topa Mountain Winery Turn Key Wine Brands Vanderpump Rosé

Ventura Spirits Co. Village Commons Market VinTura Tasting Room Wente Vineyards Wild Horse Winery and Vineyards

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COVER STORY

FLUID IMAGINATION: Ventura bartender Sara Beckton-Leon concocts the perfect pour in her Bell Arts studio.

MAGIC IN A GLASS

Shake up some summer refreshment with these handcrafted cocktails.

BY SARA BECKTON-LEON PHOTOS BY T CHRISTIAN GAPEN PHOTO STYLING BY GINA COWDEN

S

ara Beckton-Leon knows her booze. As a bartender for 10 years, the last four in Ventura County, she has spent a long time contemplating the blend, balance, complexity and preparation that synthesize a great cocktail. The Oxnard native also takes her tools of the trade seriously: When she’s not tending to customers at Fluid State, she’s in her Bell Arts Factory studio designing her own line of barware, available at her Etsy shop, ParlorRoomGoods. Beckton-Leon put her sorcery with a shaker to work for Ventana Monthly, mixing up magic in a glass using locally sourced ingredients that celebrate this warmest and sunniest of seasons . . . and providing sensational sipping options for every hour of the day. Let the party begin! }}

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CAMPARI SAFARI If you have never heard of a Negroni, get with it. It is Italy’s most famous cocktail: herbaceous, bitter, sweet. This version, however, is a little lighter and more palatable with the addition of lemon, and made nice and frosty in the blender. Perfect as an aperitivo.

TIP: Pre-mix your liquid ingredients and chill so the ice doesn’t turn soupy.

Blending ice dilutes more than the average cocktail, so amplify your sweet and tart to retain flavor in the finished drink.

3 oz. gin (such as Plymouth Navy Strength) 2 oz. Campari (can substitute Bruto Americano or Gran Classico) 2 oz. sweet vermouth (such as Dolin or Carpano Antica) 3 oz. fresh lemon juice 1 oz. simple syrup 1-2 fresh strawberries Add gin, Campari and sweet vermouth to a jar or bottle and put in the freezer for at least an hour. (It won’t freeze due to the high alcohol content.) Add gin mixture, lemon juice, simple syrup and strawberries to a blender. Add enough crushed ice to just cover the liquid. Blend until smooth but not soupy. Pour into wine goblets and garnish with lemon twist.

Makes 2 servings.

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I CARRIED A WATERMELON BREAKFAST FRESCA This everything-but-the-kitchen-sink drink takes its inspiration from the summer garden. You can find all of these ingredients at your local farmers market. Ask for “second” tomatoes, which are more ripe, less expensive, and do not need to be pretty since they are going in the blender. Nearly any spirit works here. For a bright, neutral option, try a citrus vodka. Gin, such as Ventura Spirits Wilder, will make for a more herbaceous libation.

My favorite: 0.5 oz. Del Maguey Vida mezcal combined with 1 oz. silver tequila.

1.5 oz. spirit of choice 4 oz. Tomato-Watermelon Agua Fresca (recipe below) 3 basil leaves 2-3 slices serrano pepper Muddle basil and serrano in mixing tin. Add spirits and agua fresca. Top with ice, shake and pour into a mason jar rimmed with salt. (Hawaiian black lava salt makes a dramatic presentation.)

Garnish with a speared serrano, watermelon cube and basil leaf.

TOMATO-WATERMELON AGUA FRESCA Second-quality heirloom tomatoes Watermelon Lime juice Simple syrup (1:1 sugar:water blend) Water Add roughly equal amounts of tomato and watermelon to a blender. Blend until smooth. Strain mixture into a clean pitcher and discard the solids.

For every 8 oz. of tomato-watermelon juice, add 3 oz. of lime juice, 2 oz. of simple syrup and 1 oz. of water

RYES & SHINE SWIZZLE For the beauty-loving imbiber.

This brunch-ready cocktail is intense, yet crisp and refreshing, as well as absolutely beautiful. Using crushed ice allows the drink to stay frosty and dilute slowly. Don’t be put off by the vinegar! Shrubs, or drinking vinegars, were used as the first soda bases and provide an amazing way to preserve fruit in a sweet and tart fashion.

1 oz. rye whiskey (Bulleit Rye or Rittenhouse Rye are good choices) 0.5 oz. mango balsamic vinegar (available at Vom Fass) 0.25 oz. mint simple syrup 1.5 oz. dry sparkling wine 6 dashes Peychaud’s Bitters Pour rye, vinegar and simple syrup into mixing tin. Add ice, shake and strain into tall Collins glass.

Pour sparkling wine over whiskey mixture. Pack glass with crushed ice and top with generous amount of bitters. Garnish with a bouquet of fresh mint. Serve with a straw and a swizzle stick — this cocktail was designed to be consumed from the bottom up.

A PUNCH TO KILL THE PAIN This is a riff on the painkiller, a classic tiki cocktail that takes the flavors of tropical summer and makes them deliciously transparent.

1 pineapple, cubed 6 oz. coconut water 4 oz. fresh orange juice 2 oz. fresh lime juice Zest of 1 orange 1/3 cup granulated sugar 1 teaspoon fresh grated nutmeg 2 broken cinnamon sticks 8 oz. spiced rum 8 oz. aged rum 4 oz. velvet falernum 10 oz. scalded milk

MILK PUNCH An afternoon drink to bring out your inner scientist. Milk punch (not to be confused with New Orleans milk and brandy punch) is popping up on bar menus across the country. A culinary cousin to consommé, this milk-clarified concoction dates back to the 1600s and offers infinite possibilities. It’s great for making large batch cocktails that keep for a very long time — up to a year in some cases. The milk clarification actually preserves the punch and leaves behind a silky, delicious, crystalclear liquid. Preparation is easy but requires a few days for the flavors to mature and meld.

Place pineapple, orange zest, sugar, nutmeg and cinnamon sticks in a large container with a tight-fitting lid. Muddle ingredients together. Top with coconut milk, orange juice, rums and falernum. Cover and let sit overnight. Next day strain out the solids, add the lime juice and scalded milk. The milk will curdle and separate. Cover again and let sit overnight in refrigerator. Next day, strain mixture through a sieve lined with cheesecloth. DO NOT press milk solids to extract more liquid.

You can pass the punch through the milk solids a second time to filter it again. To serve, pour over a large ice cube and garnish with fresh grated nutmeg. Makes 1.25 liters.

Store in a clean jar and keep in the refrigerator. Enjoy and see how it changes and develops over the months.

CARIBBEAN FOG MILK PUNCH London Fog meets the tropics.

Another variation of milk punch made with Earl Grey tea, lemon, orange, spices and rum.

Zest of 3 lemons Zest of 1 orange 15 cardamom pods, broken with a heavy spoon 2 star anise, broken with a heavy spoon 2/3 cup granulated sugar 14 oz. spiced rum (such as Humboldt Organic Spiced Rum) 2 oz. Benedictine 2 oz. velvet falernum 24 oz. strong brewed Earl Grey tea 6 oz. fresh lemon juice 12 oz. scalded milk Place zest, cardamom, star anise and sugar in a large container with a tight-fitting lid. Muddle ingredients together. Add rum, Benedictine, falernum, tea and lemon juice. Cover and allow to marinate overnight.

Next day, strain out solids. Then add the scalded milk to rum and tea mixture. Milk will curdle and separate.

Cover and allow to sit in refrigerator overnight. Strain mixture through a sieve lined with cheesecloth. DO NOT press solids to extract liquid.

Re-strain to clarify more. Discard solids and store clarified punch in a clean bottle in the refrigerator. Gets better over time. To serve, pour over a large ice cube with an orange twist and star anise. Makes 1.5 liters.

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FERNET FIZZ Fernet is kind of a service-industry thing. More bitter and herbaceous than the average amaro, fernet may be difficult for the layperson to “get.� It is, however, a spirit beloved and admired by chefs, bartenders, San Franciscans, Italians and, most of all, Argentines. Bitter but beautiful, the Fernet Fizz makes an excellent after-dinner drink.

1 oz. Fernet Branca 1 oz. Cynar 70 0.5 oz. fresh lemon juice 0.5 oz. honey syrup (1:1 honey:hot water) 1 egg white Fresh sage, for garnish In a mixing tin, add all ingredients and shake without ice for a minute or two to fully incorporate the egg white. Add ice and shake for another 16 seconds. Strain into a rocks or old fashioned glass over an ice sphere, or straight up in a coupe or martini glass. Garnish with a bouquet of smacked sage.

SARA BECKTON-LEON @Parlor_Room_Goods www.ParlorRoomGoods.Etsy.com

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SARA’S TIPS FOR BUILDING A BETTER BAR Start with good ingredients

Have the right tools

Good cocktails are made from good ingredients. Quality spirits does not mean top of the line (in fact, I usually discourage using topof-the-line ingredients for mixing drinks) but cheap, poor-quality options are best avoided.

Please use fresh juices, fruit, herbs and spices! In Southern California we have a bounty of wonderful fruit and citrus available year round, so do your taste buds a service. Bottled juice has no soul. Also, go organic if you are using peels.

Trust your palate

You do not necessarily need an arsenal of bar tools to make drinks. If you have a sturdy wooden spoon, you also have a muddler. We muddle to press ingredients to extract oils and flavors. DO NOT PULVERIZE! A mixing tin is essential. You can use an ordinary pint glass as the top. They are technically called Boston shakers, but I have used the bottom part of a cobbler shaker (the threepart shaker you find in every store but never behind a bar) with a pint glass to mix drinks in as well.

Feel free to adjust measurements and ingredients. To mix drinks is to be quasiscientific and curious. Ask yourself what you like about it or what you wish it had more of.

Is it too strong or too sweet? Cocktail making is about balance; don’t be a stickler. If it tastes good, you are doing something right.

Other necessities: Hawthorne strainer (with the coil) Hand juice press Vegetable peeler Sharp knife Micro plane Jigger or measuring device Bar spoon

Ice is an important ingredient

BUYING GUIDE Ventura County Certified Farmers Market Locations all around the county vccfarmersmarkets.com Fresh herbs (Sara likes Baltazar Herb Farm), fruit, citrus, honey and more. Second-quality produce is cheaper and ideal for smashing and blending.

Freshness counts for ice, too. I always use filtered water and I don’t let it sit in my freezer forever. I use standard ice trays, as well as big and small ice trays and sphere molds. Store ice in a container with a lid so it does not absorb the rest of the flavors of the freezer. Marketpurchased bag ice is OK for blended drinks, but to avoid watering your drinks down, use cube ice.

For perfect crushed ice, do it by hand.

Place ice in a canvas bag (such as a Lewis bag, which is designed for the purpose) and smash with a mallet. If you don’t have a bag, use a dish towel and give it some good whacks.

Those of you who are lucky enough to have a crushed-ice maker built into your freezer . . . congratulations.

Make your own syrups Simple syrup is so easy to make, there’s no reason to buy it off the shelf. Equal parts sugar and water, put it in a pot, heat it up — boom.

Flavor with herbs or spices, if desired, by throwing ingredients in after sugar is dissolved — turn off the heat and steep for 20 minutes or so. To make honey syrup, simply dissolve the honey in hot water. Homemade syrups will last about one month in the refrigerator.

SpiceTopia 576 E. Main St., Ventura 805.628.3267 or spice-topia.com Great for salts, sugars and teas.

Vom Fass 451 E. Main St., Ventura 805.641.1900 or ventura.vomfassusa.com Flavored vinegars, oils and liqueurs LIQUOR PURVEYORS Ojai Beverage Company 655 E. Ojai Ave., Ojai 805.646.1700 or www.ojaibevco.com Santa Cruz Market 1947 E. Main St., Ventura 805.643.7810 or www.venturasantacruzmarket.com Total Wine and More 394 N. Moorpark Road, Thousand Oaks 805.494.0108

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CULTURE

NOURISHED BY THE LAND

Molly and John Chester find success, sustenance and serenity at Apricot Lane Farms.

BY MARK STORER

O

n the Apricot Lane Farms’ website, there are several short films made by John Chester, who owns the farm with his wife, Molly. John is an Emmy Awardwinning filmmaker by trade, but he has turned his attention to creating a family farm in Moorpark on 214 acres. The films are engaging, heart wrenching at times, and a nod to the creativity it takes to create a diverse, dynamic farm in an area with little rainfall. But it’s also a window into a world willed into existence by the Chesters.

Molly, a former personal chef from Los Angeles, and John bought the horse property in 2011 and began the sometimes delicate process of regenerating the soil through composting, aeration, soil amendment and hard work. Now it’s home to orchards, crops and livestock ranging from chickens to sheep and pigs to cattle.

“My husband says all the time that he can’t believe we chose the desert to do this,” said Molly. “Unfortunately, there really aren’t a lot of small farms in this region, and so this is something that was really magical to us. I love the climate here and it’s exactly where I would want to be.” Molly said that John wishes there were more rain, but he’s very happy with the location and what }} the couple have now created.

PASTORAL PARADISE: Set on 200+ beautiful acres in Moorpark, Apricot Lane is home to several farm animals — chickens, sheep, cattle, pigs and more — and their human caretakers, Molly and John Chester, here with son Beauden.

All Photos Courtesy of Apricot Lane Farms

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ANIMAL PLANET: Filmmaker John Chester is also the farm manager and heads up the Holistic Livestock Program, where he shows the utmost care in tending to his flock of many species, which includes Emma, a Red Wattle pig that gave birth to 17 piglets on the farm, and Wesley, a handsome Scottish Highland bull. Apricot Lane’s pond came about as a native restoration project, and now serves as habitat for night herons, egrets, coots and mallard ducks.

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“It really came from this search for nutrient-dense food to support my perspective in the kitchen, which is a focus on maximizing the nutrition for the human body,” said Molly. “It’s a traditional foods approach, kind of hearkening back to a time when people didn’t have the modern conveniences we have today.” The farm has achieved certification as both organic and biodynamic, which means that as nearly as possible, the farm supplies everything it needs for itself to produce both crops and livestock.

Predominantly orchards with 20 pastures of various sizes, two acres of gardens and the Chesters’ home, Apricot Lane Farms runs with the help of 60 full- and parttime employees, apprentices and volunteers maintaining a dynamic flow of complex systems, including composting, gardening, orchards, livestock and others. “We have a culinary program here at the farm and we feed our staff each day,” Molly said. “My office is right off the kitchen, so I’m in and out all day long and I’m involved with the creation of some items along with our kitchen staff.” The Chesters sell produce directly, mostly to farmers markets in the area.

The kitchen’s latest creation is a bourbon-lemon marmalade that will soon go to market. “We use only natural sugars and there was this sort of brown color to the marmalade and we thought, why not just go with that and add bourbon.”

Molly had been working as a private chef and had clients with particular diets — some based on their own preferences, some by doctor’s recommendation. “John and I would visit these farms on weekends to look at produce to make the food, and John and I began to look into farming after seeing all the kinds of foods we wanted to use.” The Chesters worked with a partner, and together they began the search for a

small property to farm. “It all came together April 12, 2011,” Molly said.

John oversees the soil, agricultural and livestock program while Molly works with the orchards at every level as well as the culinary program. “We’re developing an intense amount of infrastructure,” said Molly. “Our goal is that the farm will run in the black, so we can say that the farm is working at the level we want. We don’t use any chemicals or synthetic materials so, yes, our risk costs are high, but it’s a small enough farm that it allows us to be more efficient at each level.”

Being a full-time farmer hasn’t taken John away from filmmaking altogether. He has shot several short films about the farm and now has enough footage to produce a feature film. He’s in the process of making it now. In addition, the Chesters have since added to their family with the birth of their son, now 3 years old.

Molly said that the first meal she and her family ate that included beef raised at the farm was a revelation. “The cow we harvested had a name; and in some ways, it was very hard to accept,” she said. “But it’s the cycle of life, and what you realize is that this is how it was meant to be; and when you step into it and accept it, the experience is more deeply enriched when you get it from very close by.”

When she lived in Los Angeles, Molly used to want a backyard with a lemon tree. “We kind of overshot that,” she said. “But the reality is that you’re walking outside of your house to pick your food and bring it right in the house. It’s so empowering and romantic and so delicious. It’s deeply fulfilling and nourishing. I feel so blessed and so fortunate to have created this life for our family.” v APRICOT LANE FARMS 10700 Broadway Road, Moorpark (805) 523-4444 www.apricotlanefarms.com }}

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Apricot Lane Farms Lemonade

Sorta Raw Kale Salad

Kefir Strawberry Ice

“Living on a farm with over 30 acres of lemon trees encourages one to acquire a killer lemonade recipe!” Molly exclaims. This concoction is as simple as it gets — just lemon juice, honey and water — and deliciously refreshing to the last drop. By using a blender instead of heat to quickly emulsify the lemon and the honey, the beneficial enzymes and delicate nature of the unpasteurized raw honey are preserved.

“We enjoy toasting the macadamia nuts for flavor, which prevents this salad from officially being ‘raw.’ Regardless, it’s refreshing and energizing,” says Molly.

According to Molly, this healthy take on ice cream “hits all the marks — great use of excess summer strawberries, probiotic-rich with the use of kefir and lightly sweet with raw enzyme-rich honey.” Nutritious and delicious, it should appeal to kids and grown-ups alike.

1 cup raw honey 1 cup freshly squeezed lemon juice 6 cups water In a blender, combine the honey and lemon juice. Blend on high for 30 seconds. Add water and pulse to combine. Refrigerate until chilled, then serve over ice.

Makes 8 cups

1 bunch kale, rinsed, chopped and thoroughly dried 1/4 cup chiffonade basil * 1/2 cup toasted macadamia nuts, chopped 1/4 - 1/3 cup lemon juice, to taste 2 tablespoons extra virgin olive oil 1/4 teaspoon sea salt, or to taste 1/8 teaspoon black pepper In a large bowl, toss kale, basil and macadamia nuts to combine.

In a small bowl, whisk together lemon juice, olive oil, sea salt and pepper. Pour over kale and toss to combine.

Refrigerate for 1 hour before serving.

Note: *Chiffonade is simply thinly sliced ribbons. To achieve this, line up several leaves of basil into a small stack. Tightly roll the basil lengthwise to form a long cigarette shape and slice, forming long ribbons. Begin with 1/4 cup, and add to taste.

Cumin Lamb Burgers with Caramelized Onion Mayonnaise John and Molly’s first animals on the farm were nine Dorper sheep. Today, Apricot Lane Farms is home to close to 100 at any given time, who enjoy wideopen pastures full of grass on which to roam. All animals are humanely raised with no growth hormones or antibiotics — resulting in happy animals and healthy, delicious meat. Molly’s lamb burger recipe is designed to let the flavors of the farm’s pasture-raised lamb, and other fresh, quality ingredients, sing.

1 tablespoon butter 2 cups ¼-inch diced yellow onions (approx.

1 large) 1-1/2 teaspons plus a pinch sea salt, divided 3/4 teaspoon plus a pinch fresh cracked pepper, divided 48

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1 tablespoon minced garlic (approx. 3 cloves) 1 pound grass-fed ground lamb 1 tablespoon plus 1 teaspoon Dijon mustard, divided 1 pasturized egg yolk 3 teaspoons fresh-squeezed lemon juice, divided Pinch of lemon zest 2 teaspoons cumin 1 tablespoon ghee 1/2 cup mayonnaise Pinch of powdered green stevia or 1 teaspoon of raw honey Sliced tomato, for garnish Sliced avocado, for garnish In a large sauté pan over medium heat, melt butter until foaming. Add onion, 1/2 teaspoon sea salt and 1/4

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5 cups whole frozen strawberries 2 cups raw plain kefir ¼ cup raw honey Juice of 1 lemon Combine all ingredients into a high-speed blender.

Use a spatula to scrape down the sides and encourage the mixture together, when necessary.

The consistency should be like soft-serve ice cream.

If it is too loose, like a smoothie, add more strawberries, as the texture will depend on the size of the strawberries used.

Pour into a glass container.

Freeze to desired texture. If completely frozen, allow the dessert to sit at room temperature for 10 minutes before scooping.

teaspoon pepper. Slowly sauté for 20 minutes, stirring occasionally; onions will have softened and caramelized.

Add 1 tablespoon garlic, stirring for 1 minute; garlic will be fragrant.

Turn off heat. Remove 2 tablespoons of onion mixture and set aside in a small bowl for the Caramelized Onion Mayonnaise.

In a medium bowl, combine remaining onion mixture, ground lamb, 1 tablespoon Dijon mustard, egg yolk, 2 teaspoons lemon juice, pinch lemon zest, cumin, 1 teaspoon sea salt and 1/2 teaspoon pepper. Using clean hands, gently mix. Avoid over-mixing, which can toughen the burgers.

Divide the meat into three equal discs. Flatten each disc to about 1 inch around the edges and ¾ inch in the center. Making the center of the burger

slightly thinner than the edges prevents the burger from puffing up in the center.

Heat a cast-iron skillet or heavybottomed sauté pan to medium-high heat. Add ghee and heat until fully melted. Tilt pan to cover bottom with ghee. Set the burgers into the hot pan, and immediately turn the heat down to medium. Allow burgers to cook for 3 minutes on each side for medium. Let rest for 5 minutes.

In the small bowl reserved for the Caramelized Onion Mayonnaise, add mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and a pinch each of powdered green stevia, sea salt and pepper. Stir well with a spoon.

Top burgers with tomato, mayonnnaise and avocado.

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$910,000

EXPERIENCE THE FRED EVANS TEAM Fred and his team have been the Top 100 RE/MAX team in the U.S., 16 years in a row. Out of over 60,000 agents in the U.S.

VENTURA’S PREMIERE PIERPONT BEACH FRONT HOME. This amazing panoramic view home was built in 2002 w/ approx. 85 ft of beach frontage. This beautiful tri-level features 3 BR + 3 full BA. It is designed in the classic Cape Cod style with cedar shingle exterior and white trim. A dreamy kitchen with a spacious 12 x 4 foot Carrera Marble center island and with professional grade appliances. Its prime location offers no neighbors on either side. Plenty of extra parking.

NOW OFFERED AT $3,995,000 WWW.1085DRIFTWOOD.COM

FABULOUSLY CRAFTED VENTURA PIERPONT BAY BEACH HOME. Quality construction built in 2006, 5 BR + 5 BA, 3,300 sq. ft. Lower level Guest quarters w/ separate entrance & private patio. Ocean views from 2nd & 3rd floors, upper level balconies, & roof top deck. Previously licensed & permitted as a vacation income property. Lowest cost per sq ft Beach house in Pierpont Bay. LISTED FOR $1,475,000 WWW.2245PIERPONT.COM

THE WEST RIDGE OF SEAMONT RANCH, VENTURA. Build your dream home on this rare approx. 2.41 ocean-view acres overlooking Ventura with amazing Channel Islands & panoramic Pacific coastline views.

LISTED AT $2,500,000 WWW.WESTRIDGEOFSEAMONTRANCH.COM Call Tori Pearson (805) 216-2060 for information.

VENTURA HEIGHTS VIEW HOME. Commanding 180 degrees of panoramic ocean, island and city light views. Featuring 4 BR, 3 BA this includes separate guest quarters with its own entrance on lower level. Approximately 2528 sq. ft. Built in 1974. Over 10,000 sq. ft. lot.

WWW.FREDEVANS.COM LISTED FOR $1,300,000

SANTA PAULA HIGHLANDS, CUSTOM MEDITERRANEAN VILLA. Wonderful estate built in 2000 w/ approx. 4000 sq. ft . Amazing 270 degree views of valley, mountain, & ocean. 3 BR & 4 BA. Guest quarters. Private elevator. Oversized garage. Quality throughout.

WWW.405MONTEVISTA.COM LISTED FOR $1,200,000

VENTURA HEIGHTS VIEW HOME. 80 degrees of panoramic ocean, island & city light views. Featuring 2 BR, 1 BA, dining room, & fireplace in living room. Hardwood floors. Large hillside lot of approx.

8000 sq ft w/ room to expand. Priced to sell.

WWW.2155SUNSET.COM NEW PRICE AT $975,000

POPULAR STONEHEDGE PARK IN VENTURA. This picture perfect home features 4 BR, 3 BA. Built in 1992 w/ approx. 2577 sq. ft. Lovingly renovated & upgraded w/ drought tolerant landscaping in front. High ceilings. Central air. Chef kitchen w/ granite, stone tile and stainless steel appliances.

Downstairs bedroom w/ adjoining bath. Loft. Renovated master bath.

LISTED FOR $820,000.

WWW.40SANBERNARDINO.COM

VENTURA SEAVIEW HILLS PHASE II. Panoramic coastline, ocean, island & city lights views. End unit condo. Boasting 2 BR + 2.5 BA. Spacious living room w/ views & fireplace. Views from bedrooms Approx. 1616 sq ft. Pool, spa & clubhouse. Above downtown Ventura.

WWW.808SUMMIT.COM LISTED FOR $759,000

Fred Evans - Bringing a world of Real Estate knowledge & experience to Ventura County. Now in our 33rd year with over 2900 families served.

Over 33 Years!

RE/MAX Gold Coast Realtors

www.fredevans.com www.global.remax.com Translated in over 42 languages.

For Virtual Tour Scan Here

Buying or Selling? Call The Fred Evans Team: 805.339.3502

DRE Lic. # 00893591

ISSUE: JULY/AUGUST 2018

➡

meets your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom.

NO GIMMICKS! Bill Robinson

For information on my exclusive Guarantee Sale Program, order a Free Report by calling:

DRE#01102802

Each office is independently owned and operated.

➡

Your Home SOLD in Under VENTANA HOME SALES INDEX AD PROOF 60 Days or I’ll Pay You Ad Executive: Barbara Kroon (805) 648-2244 y and indicate all corrections clearly. You will$ have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no proof after the 1st or 2nd Proofs, HOMES SOLD AVERAGE PRICE 2,500 CASH

+3.8%

-22.3%

(805) 258-1646

JUNE 2017 VS. 2018 TREND

CAMARILLO

JUNE ‘17

# HOMES SOLD AVERAGE PRICE

JUNE ‘18

115 $627,100

89 $692,000

19 $511,300

10 $425,800

58 $752,000

49 $794,800

FILLMORE

# HOMES SOLD AVERAGE PRICE NEWBURY PARK

# HOMES SOLD AVERAGE PRICE MOORPARK

n Bourguet

Ad Executive: Jon Cabreros

AD PROOF

(805) 648-2244

# proof HOMES nd indicate all corrections clearly. You will have a “1st Proof”, “2nd Proof”, and “Final Proof”. If we receive no afterSOLD the 1st or 2nd Proofs, AD 50 AVERAGE PRICE $699,100 our approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom. ISSUE: JULY/AUGUST 2018 Date:_______________________________ s not OJAI n.

NOTICE: PLEASE FAX THIS PROOF TO (805) 648-2245 ASAP

nd is not ction.

Signature: __________________________ # HOMES SOLD 24 AVERAGE PRICE

42 $701,900

$1,102,300

18 $1,079,800

154 $594,900

114 $619,700

22 $353,900

26 $386,600

18 $513,900

12 $555,500

OXNARD

# HOMES SOLD AVERAGE PRICE PORT HUENEME

# HOMES SOLD AVERAGE PRICE SANTA PAULA

NOTICE: PLEASE FAX THIS PROOF TO (805) 648-2245 ASAP

# HOMES SOLD AVERAGE PRICE

Date:_______________________________ SIMI VALLEY

Signature: __________________________ # HOMES SOLD AVERAGE PRICE

Hollywood Beach Jewel 117LaBrea.com 117 La Brea Street, Oxnard | 3 BED, 2 BATH, 1,366 sq. ft.

# HOMES SOLD AVERAGE PRICE

Channel Islands Brokerage, 3600 S Harbor Blvd, Suite 112B, Oxnard

116 $754,000

95 $766,900

117 $587,000

86 $669,100

878

682

VENTURA

# HOMES SOLD AVERAGE PRICE

805.844.4949 | DRE: 01890827 damian.bourguet@sothebyshomes.com damianbourguet.com

141 $666,400

THOUSAND OAKS

Hollywood Beach views of the ocean and steps to the sand! This well-appointed three bedroom and two bathrooms home is an entertainer’s delight, perfect weekend sanctuary, or even full-time residence. South facing and ideally located on one of the widest street on Hollywood Beach providing plenty of all day sunshine and permanent unobstructed ocean views. Offered at $1,149,000

Damian Bourguet

185 $589,500

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 6/1/18 to 6/30/18.

Ventana Monthly Home Sales Index © Ventana Monthly, 2018.

Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks used with permission. Operated by Sotheby’s International Realty, Inc. Real estate agents affiliated with Sotheby’s International Realty, Inc. are independent contractor sales associates and are not employees of Sotheby’s International Realty, Inc. SIR DRE License Number: 899496

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NOTICE: PLEASE FAX THIS PROOF TO

Date:_______________________________

Ariel Palmieri Calre #01501968

Karen Stein Calre #01505059

Exceptional real estate throughout West Ventura County: • Camarillo • Oxnard • Channel Islands Harbor and beach areas • Ventura • Oak View/Ojai

REALTORS®

We are an award-winning mother and daughter real estate team. We love working with buyers and helping our clients find the homes of their dreams. Our extensive marketing strategies bring maximum exposure and top dollar offers to our listings. Please contact us today to discuss your real estate goals.

ArielandKaren.com 1435 Marine Way, Mandalay Shores

128 Santa Ana Avenue, Hollywood Beach

Classic A-frame with superior ocean and island views and a beachside deck for entertaining.

This home sits on one of the largest lots at the beach and is on a quiet street. There is a private courtyard and a three-car garage.

Strong vacation rental history.

Upper deck is great for dolphin and whale watching. 3 bedrooms + 2 bathrooms. $3,150,000

New construction on the Southern end of Hollywood Beach. The home offers sweeping water views. The first level has a spacious bedroom with en suite bath; there’s an impressive great room for cooking, dining and entertaining on the second level (superb views) and 3 additional bedrooms, including the master suite, on the third floor.

The light-filled gourmet kitchen is an entertainer’s dream. $1,299,000

Coming Soon in East Ventura

454 Las Palomas Drive, Port Hueneme

Executive home ideal for an entertainer. Stunning kitchen opens to great room. Gorgeous dining room. Highly upgraded throughout. 5+3.5, with a full bed and bath downstairs. Nearly 3300 square feet! Newly landscaped backyard. Side courtyard patio too! Interest list now forming!

Call today. $890,000

108 Los Robles, Hollywood Beach

3+2. Ocean, island, beach and harbor views from this renovated home just three lots back from the oceanfront.

Roof deck, plus view balcony off second floor great room.

New kitchen appliances, new flooring and fresh interior and exterior paint. Fabulous Hollywood Beach location between the sand and the Channel Islands Harbor.

$1,075,000

3 + 2.5 townhome with attached 2-car garage. Very bright with large deck off master and spacious patio courtyard entry. Association has pool and tennis. Recently upgraded tubs and enclosures, new paint and lovely bamboostyle flooring. $452,000

332 Laurel Court, Silver Strand Beach Hollywood By The Sea

3+3. Newer contemporary home with permanent water views from dining and family room, view balcony and roof deck. Soaring ceiling in great room, and a fireplace for those cooler coastal evenings. First floor has two bedrooms and a bathroom, making it a great guest suite with potential for a separate entrance.

Call for price.

www.ArielandKaren.com (805) 746-2070 • (805) 824-2004 Ariel Palmieri Calre #01501968

Karen Stein Calre #01505059

SHORT LIST VENTURA MUSIC FESTIVAL

July 12 – 22 | Ventura The Ventura Music Festival is in its 24th iteration featuring headliners performing across the city. The international sensation Pink Martini kicks off the mixed-genre festival, which also features “Gypsy Jazz” from the John Jorgenson Quintet; a cool, playful “rockabilly mambo” mix from Spanish guitar sensation Twanguero; dazzling chamber music from Trio Céleste; a jazz-classical Leonard Bernstein showstopper from Akropolis; a Frida Kahlo performance by vocalist/songwriter Perla Batalla; duets from Malashock Dance; and an exhilarating free public concert from Jarabe Mexicano. Ticket prices and locations vary. For more information, visit www.venturamusicfestival.org.

SURF RODEO MUSIC AND SURF FESTIVAL

July 14 – 15 | Ventura Enjoy surf culture at this annual festival celebrating our beachside community. Over 30 bands, dozens of surf competitions, entertaining games and contests, a beachfront street fair and beer garden on the sand will be hosted as well as the festival favorite, the bikini cowgirl contest, plus a cornhole tournament, mechanical bull riding contest and the Kids Corral. Tickets $37-200. 1050 S. Seaward Ave., Ventura. For more information, visit www.surfrodeo.org.

33 VARIATIONS

Through July 15 | Ojai Playwright Moises Kaufman (The Laramie Project) richly captures the depths of Beethoven’s passion by juxtaposing the composer’s struggle with deafness against those of musicologist Dr. Katherine Brandt (portrayed by Tracey Williams), who is dealing with her own physical ailments.

The performance is described as a “phantasmagoria of sights and sounds” with eye-popping visual images accompanied by Beethoven’s music, performed by classical pianist Aaron Embry. Tickets: $10-20. Ojai Art Center Theater, 113 S. Montgomery St., Ojai. For more information, visit www.ojaiACT.org.

A TRIBUTE TO DAVID MIRISCH

July 15 – Aug. 18 | Ventura For more than five decades, Hollywood publicist and Westlake Village resident David Mirisch has been connecting celebrities and athletes with more than 2,500 charity fundraising events, helping to raise over $35 million dollars for nonprofits. Now, the Museum of Ventura County will host an exhibit of photographs, awards and memorabilia from Mirisch’s work featuring well-known personalities from movies, music and sports, including Muhammad Ali, Farrah Fawcett, Peter Sellers, Wilt Chamberlain, Frank Sinatra and more. The exhibit will be open on Wednesdays and Saturdays and by appointment. Museum of Ventura County, 100 E. Main St., Ventura. For more information, visit www.venturamuseum.org.

25TH ANNUAL OXNARD SALSA FESTIVAL

July 28 – 29 | Oxnard It’s time again to get muy caliente when the Oxnard Salsa Festival returns this summer. Expect hot Latin sounds, exotic dancing and spicy culinary flavors at this celebration of all things pepper. Live salsa bands, salsa dance lessons, a tasting tent with dozens of different varieties of salsa and hot sauces and a salsa recipe challenge, plus salsas for sale by a wide variety of vendors. Plaza Park, between Fifth and B streets in historic downtown Oxnard. For more information, visit www.oxnardsalsafestival.com.

HUMANITY’S PLACE IN THE NATURAL WORLD RETREAT

July 31 – Aug. 3 Do we belong to the world, are we wholly made of the

5 4 | v e n t a n a | J U LY - A U G U S T 2 0 1 8

world, or are we a part of it and also alien to it? What is our responsibility to the world? Are we stewards? Explore these questions and our relationship to the natural world through the lenses of science, philosophy, psychology and stewardship over four days of seminars, lectures, nature walks, astronomy and panels. $800. The Ojai Retreat, 160 Besant Road, Ojai. For more information, visit www. theagorafoundation.org.

JULY 12 - 22

VENTURA

JULY 14 - 15

VENTURA

VENTURA COUNTY FAIR

Aug. 1 – 12 | Ventura Come one, come all to the country fair with ocean air. This annual festival features classic carnival rides, carnival treats (don’t miss the deep-fried Oreos!), games, shows and more, with free entertainment practically every night. This year’s lineup includes UB40, Plain White T’s, LeAnn Rimes, Sublime with Rome, Franki Valli and the Four Seasons and more. Entry $9-12. Ventura County Fairgrounds, 10 W. Harbor Blvd., Ventura. For more information, visit www. venturacountyfair.org.

KINGSMEN SHAKESPEARE FESTIVAL

Through Aug. 5 | Thousand Oaks Prepare thyself, theatre aficionado, for the 22nd season of one of the most popular outdoor theatrical events in Ventura County. The Kingsmen Shakespeare Festival, put on by the Kingsmen Shakespeare Company, will this year feature William Shakespeare’s The Two Noble Kinsmen (July 6-8 and 13-15) and Othello (July 20-22, 27-29 and Aug. 3-5).

General admission tickets $15-25. Preshow entertainment begins at 5:30 p.m., shows at 8 p.m. California Lutheran University, 60 W. Olsen Road, Thousand Oaks. For more information, visit www.KingsmenShakespeare.org.

NINTH ANNUAL WILD AND SCENIC FILM FESTIVAL

Aug. 18 | Ventura The Wild and Scenic Film Festival is where activism gets inspired. Hosted by the Ventura Land Trust, this ninth annual event will feature short films dedicated to the beauty and bounty of our natural world. For the first time, the festival will be held outdoors under the stars and will also include live music, food trucks, raffles and much more. Tickets $5-25.

Ventura County Credit Union Headquarters, 2575 Vista Del Mar Drive, Ventura. For more information, visit www. venturalandtrust.org.

SECOND ANNUAL ART WALK AT THE SHORES

Aug. 25 | Oxnard Local artists at the Shores, Hollywood Beach and Silver Strand will be participating in the Art Walk, and you’ll have a chance to show off your art or be inspired by the creativity of your talented neighbors as well. With over 30 artists, the day promises creative fun and community-building as neighbors rub elbows while perusing work created next door. 10 a.m.-5 p.m. The Shores, Oxnard. For more information, visit www.artwalkoxnardshores.com.

ON THE HORIZON CALIFORNIA BEER FESTIVAL

Sept. 15 – 16 | Ventura Get pumped for a weekend of beer-centric activities culminating in the county’s largest festival of all things beer in downtown Ventura! Saturday brings a one-of-a-kind country music festival known as Boots and Brews, a family-friendly event featuring food, beer and live entertainment. On Sunday, the main event kicks off from noon to 5 p.m. featuring 85 craft beers on tap, food vendors and live music by hip-hop legends Sir Mix-a-Lot and Tone Loc. Tickets $29-129. Plaza Park, downtown Ventura. For more information, visit www.californiabeerfestival.com/ventura.

JUL 28 - 29

OXNARD

THINKING OF SELLING YOUR WEST VENTURA COUNTY HOME?

BETTER CALL BLAKE!

LIVE THE VENTURA LIFESTYLE!

IMPROVED PRICE!

Imagine a lifestyle where you and the kids can simply walk to the Key’s own private beach, boat launch & sports courts, as well as Pierpont Beach, shopping & restaurants, where you never even have to take the car out! This Ventura Keys coastal contemporary home was recently re-built from the studs in, and now boasts a casually elegant vibe, with a well-conceived 3000+/- square feet, 4 bedrooms, separate office, and 3.5 bathrooms! The living room features soaring ceilings!

The great-room opens to the massive Chef’s kitchen! And the whole house flows wide-open through collapsing glass-doors to the private lanai and patio! Upon inspection, you’ll appreciate the high-end finishes & quality construction through-out! www.1310Beachmont.com Offered at $1,595,000. For a private viewing, Better Call Blake! 805-368-0202.

SIMPLY MAGICAL!

NEW OFFERING!

MODERN MASTERPIECE!

Listen to the sounds of nature while enjoying spectacular views of the Ventura hillsides, ocean, islands & city lights! This gated estate affords 5,000+/- square feet of modern architecture, with 4 bedrooms, a separate office, 4.5 bathrooms all on more than 1/2 an acre of flat, usable land! Plus, enjoy all your adult living on 1-floor with NO stairs! Imagine the kid’s excitement as they watch the cows from the ranch lands come right down to the rear fence to feed & MOO! This home is SO special with its spacious, yet welcoming living areas! Soaring ceilings! 2-story windows!

Massive fireplace! French doors to numerous outdoor living areas! Chef’s kitchen! HUGE master-suite! 7-car garage!

Quality constructed in 2010. www.4775Foothill.com Offered at $1,650,000. For a private viewing, Better Call Blake! 805-368-0202.

LOCATION! LOCATION! LOCATION!

Ideally located in Central Ventura with walking distance to shops, eateries, coffee houses & the Ventura Government Center! This beautiful, newer constructed, ground-level, 1-story home offers 2 bedrooms & 2 full-baths with NO stairs! Upon entering, you’ll immediately feel at home, noting the open floor plan, myriad windows, wonderful natural light & peaceful views to the tree-canopied walking path & greenbelt! You’re sure to love the updated granite & stainless-steel kitchen! Updated master-bath! Faux-wood & tile floors! 2-car garage! Full laundry hook-ups! Low HOA fees. www.BlakeMashburn.com Offered at $419,000.

For a private viewing, Better Call Blake! 805-368-0202.

COMING SOON! CALL NOW!

AFFORDABLE 3 BEDROOM!

What a great opportunity to earn some sweat-equity while enjoying owning your own Ventura town-home! This “cosmeticfixer” offers almost 1,300 square feet of living space on 2 floors with 3 bedrooms, 2.5 bathrooms, living room, dining area, and kitchen that opens to the rear yard/patio! Large, 2-car garage with full-laundry hook-ups! Bring your paintbrush and imagination & FIRE your landlord! Call for price! www.BlakeMashburn.com. For a private viewing, Better Call Blake! 805-368-0202.

805-368-0202

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

Your #1 Choice for Ventura County Real Estate... since 1990!

Ms. Lori Stern Licensed Assistant

Into the Light

This beautiful tanzanite was hidden in a box for years.

We designed a Love Knot ring with Celtic influence that the customer loves.

Let us create new memories with you!

John Muscarella Master Jeweler For more information please visit our website

www.LynnsJewelry.com

4572 Telephone Road, #906 Ventura, CA 93003

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.