Ventana Monthly July/August 2019

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THE FOOD& DRINK ISSUE

JULY / AUGUST 2019

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CONTENTS

ventana

VOL.13 NO. 6

JULY / AUGUST 2019

FE ATUR E S editor’s note

6 New Adventures in Local Dining

conversation 12 For Good Measure

A conversation with Hozy’s resident wine manager, Neil Conway.

profile 28 Recipe for Success

Local chefs cook their way to the top at Casa Pacifica food festival.

cover story 38 History Straight Up

Jared Krupp brings vintage cocktail culture to life at 1901 Speakeasy.

VIKTOR BUDNIK

about town 48 Farmhouse Fresh

Nancy Silverton leads the food parade at Ojai Valley Inn’s latest endeavor.

D E PAR TME NTS community

8 Wine, Brew and K9 Crew Underwood Family Farms

shopping

short list

10 The Gift of Good Taste 58

38

Inspired objects to appeal to chefs, epicures and those who entertain at home.

A preview of local happenings

COVER: Jared Krupp of 1901 Speakeasy.

Photo by Viktor Budnik

SPECIAL ADVERTISING SECTIONS Home and Garden 33 Health & Beauty

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Real Estate

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Ideal Homes

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EDITOR’S NOTE

VIKTOR BUDNIK

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NEW ADVENTURES IN LOCAL DINING

B

ring your appetite this month, because we’re serving up a tasty Food and Beverage issue for July/ August! Yes, we’ve gotten away from the Food and Wine theme, because it felt too limiting, especially with beer, cider and cocktail culture enjoying such a vibrant renaissance. There’s plenty of room in this area for the grape and the grain (not to mention all the other wonderful foods available here), and we’ve happily embraced both.

And just to clarify: Yes, Ventana Monthly still loves wine! So does Neil Conway, a Ventura-based wine expert who has played a large role in making Hozy’s Grill in Santa Paula a top destination for oenophiles. Conway shared some thoughts on wine, food, the evolving palate and more in a fascinating Conversation.

Like Hozy’s, La Dolce Vita, a charming Italian restaurant in Oxnard’s historic Heritage Square, is a lovely spot for a nice glass of wine. For something stronger, head downstairs to its newly remodeled lounge, 1901 Speakeasy. As the name suggests, an era gone by is definitely the driving narrative here, and Jared Krupp, the man behind the handsomely refurnished bar (who looks like a throwback to the Roaring Twenties himself), will be happy to serve you some classic cocktails that hearken back to Prohibition. He shares these vintage recipes — some with a more modern twist — in our Cover Story.

The hottest news coming out of Ojai these days is the Farmhouse at Ojai Valley Inn. This culinary and event space takes food tourism to a new level, with a wide variety of cooking classes offered by people who aren’t just experts in their fields, but are some of the most recognizable names among today’s famous foodies.

Suzanne Tracht (Jar), Mary Sue Milliken (Border Grill) and even Phil Rosenthal (Somebody Feed Phil) have all popped in. Much of the Farmhouse’s prestige comes via Culinary Ambassador Nancy Silverton, founder of La Brea Bakery. We’re lucky she’s gracing our county with her presence and prowess (and fantastic connections), and she talks about what she’s got cooking in Ojai in About Town.

This month we also turn a spotlight on two local chefs who’ve been bringing some sizzle of their own.

Chefs Abdu Romero of Slate Bistro and Julia San Bartolome of Sweet Arleen’s took top honors in the Yummie Culinary Competition at this year’s Casa Pacifica Angels Wine, Food and Brew Festival. We find out why they built careers in the kitchen in Profile.

Top chefs, wine and wisdom, brushes with fame, time travel in a glass . . . in Ventura County, every dish tells a story — and every meal is an opportunity for adventure. That’s what’s on our menu this month, at least, and we hope you’ll find it as delectable as we do.

– Nancy D. Lackey Shaffer nancy@ventanamonthly.com

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EDITOR IN CHIEF Nancy D. Lackey Shaffer ART DIRECTOR T Christian Gapen CONTRIBUTORS Viktor Budnik T Christian Gapen Chris O’Neal Leslie A. Westbrook GRAPHIC DESIGNERS Bret Hooper Vicki Linares SALES MANAGER Warren Barrett ACCOUNT EXECUTIVES Jon Cabreros Caitlynn Hoehn Barbara Kroon CIRCULATION Tori Behar HUMAN RESOURCES Andrea Baker BUSINESS MANAGER Linda Lam ACCOUNTING Yiyang Wang PUBLISHER David Comden

CONTACT US

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COMMUNITY

1 WINE, BREW AND K9 CREW UNDERWOOD FAMILY FARMS

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n June 30, Underwood Family Farms in Moorpark hosted the fourth annual Wine, Brew and K9 Crew event. Guests enjoyed local beer and wine, a barbecue lunch and live demonstrations that showed off the skill and training of the Ventura County Sheriff’s K9 Unit. The stars of the show, of course, were the dogs themselves: Truly humans’ best friends.

Proceeds benefited the VCSD K9 unit.

1. Back row: Deputy Borja and Cameron Maina from the Ventura County Sheriff’s Explorers Program. Front row: Explorers Fatema Nava, Melissa Mendez, Emily Almwick and Faith Riggs. 2. K9 Dino. 3. Deputy Victor Holmes.

4. Deputy Brian Dent with K9 Fritz.

PHOTOS BY CORY RUBRIGHT AND UNDERWOOD FAMILY FARMS

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ISSUE: JULY/AUG 2019

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10896 Telegraph Rd Ventura, CA 93003 phone (805) 659-5588 LiveParklands.com

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Date:_______________________________

THE GIFT OF GOOD TASTE

Get cooking with a selection of inspired objects to appeal to chefs, epicures and those who entertain at home.

Berard Olive Wood Cheese/Butter Board

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Perfectly dressed greens, every time. This handy spray bottle delivers a consistent, fine mist of oil and vinegar (or any other liquid ingredients) to your food. Adjustable dial allows you to select the ratio.

Mess-free dripless spout.

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Chill these stone coasters for 30 minutes in the freezer or refrigerator to help keep beverages ice cold in the summer heat. A 2.5 inch diameter indentation will fit most standard 12 oz. bottles. Handmade from reclaimed New Hampshire granite with a handsome wood and aluminum caddy for storage, display and transport. Each coaster measures 3.88 in. square x 1.25 in. high. $68.

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ISSUE: JULY/AUG 2019

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WORLD OF WINE: Neil Conway helped establish Hozy’s wine cellar, featuring nearly 400 bottles of wines from around the world. Wine Spectator bestowed an Award for Excellence on the restaurant and its impressive collection in 2016.

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MEASURE

A conversation with Hozy’s resident wine manager, Neil Conway.

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CONVERSATION

FOR GOOD

BY CHRIS O’NEAL | PHOTOS BY T CHRISTIAN GAPEN

eil Conway wants you to love wine as much as he does. As a salesman for Southern Wine & Spirits and the resident wine guru at Santa Paula’s Hozy’s Grill, Conway and Hozy’s owners Gary Holzapfel and his son Michael have meticulously crafted a wine list to pair with the restaurant’s eclectic menu.

In 2016, Hozy’s won the Wine Spectator’s Best of Award for Excellence for its cellar of nearly 400 bottles. Every Wednesday night, Conway and the Holzapfels sit down to taste and reflect on new wines for the restaurant.

“People love to share their stories about wine,” said Conway. “Once a bottle opens, the fun begins.”

Ventana Monthly: Tell me about how you got into the wine business.

Neil Conway: I worked from the ground floor up. I started as a driver for Wine & Spirits Wholesaler in Colorado. I delivered wine and spirits to the western slope of Colorado, most of the ski areas. I’d be four days on the road, delivering 400-600 cases. Winter was especially challenging. I wanted to break into sales so I started learning about what I was delivering. I bought books, I asked customers, I attended wine tastings until I was hired as a salesman with a company that was our competitor. I spent a year in a territory (Aspen) until the company I had worked for as a driver hired me back as a salesman! I had to prove myself in sales before they would consider that a driver could be a salesman.

How have tastes changed since you began?

Wine consumers have gone from in-the-box wines that were inexpensive to spending as much money as they did on bag-in-the-box wines on four-liter bottles to the same money on a 750ml of white zinfandel back in the day! Varietal wines (chardonnay, cabernet, etc.) became more popular and once people tasted better quality wines they couldn’t go back to lesser quality. I’ve seen people go from Blue Nun, Lancers, Riunite to visiting local wineries tasting wines, drinking chardonnay, merlot, cabernet, white zinfandel. Today, the concept of bag-in-the-box wine is back with better quality, fresher and more cost effective, as it keeps longer on the shelf. But people’s pallets have progressed. We know more about what we are consuming, telling stories about wineries and winemakers. I’ve seen the wine industry explode since I arrived in California in 1984, in the Central Coast.

People love to share their stories about wine; once a bottle opens the fun begins. The beer industry (craft beer) is going through the same renaissance, to an extent.

What drew you to Hozy’s?

Hozy’s was a new customer in Ventura, they had a location on Telegraph and Victoria. I called on them to try and develop business. I remember Gary, the owner, and I talking about his plan to have one of the best wine lists in Ventura County. He and his son Mike were very passionate about wine in general and it was a great opportunity for me and the brands I represented to put an awardwinning Wine Spectator Wine List together!

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You called Hozy’s cellar a “living thing” in our 2009 interview — how has it evolved?

The list is older and more mature now. Yes, the list is getting older, there are lots of older vintage wines that are ready to drink that still have pricing back to 2009. You can get a tremendous deal on 10-year-old Napa cabs, blends and French wines. We always try and drink older vintages but the problem with that is that you can’t replace them. I’d rather sell them or drink them than to let them go bad.

We love Napa cabs. Oregon, Russian River and French pinot noir – we love Italian Super Tuscans like Antinori Tignanello, we love Barbaresco! Our tastes have evolved from lighter, stylistic wines to big, bold Napa wines back to more balanced, classic characteristic wines. The wine list being a “living thing” means it consistently needs attention. Krissy Flores is the curator; she works hard to make sure she has inventory, pricing and the correct placements on the list.

What’s a classic dinner pairing you’d recommend to a first time visitor?

Jakolof Bay oysters and a New Zealand sauvignon blanc; potato chips and chardonnay; abalone and Chamisal unoaked chardonnay or Olivier Leflaive Puligny Montrachet; flat iron steak and a robust Mondavi Napa cabernet sauvignon.

How do you determine what should be on the wine list?

We look at the menu in categories and develop each category by flavor profiles, from light and dry to mediumbodied to more full-bodied. We look at appellation and if a specific appellation is represented, and we look at price.

How and why it would fit, does it fill a void or is the wine the same flavor profile as what we already have.

SPIN THE BOTTLE: Conway with a sampling of the many fine wines in Hozy’s awardwinning collection.

What’s your go-to bottle?

I am very fortunate that the owners of Hozy’s love to taste wine. We open some of the world’s best wines and experience their flavors and stories. I have a lot of favorites, for many reasons. I always read labels and I look for things like “Estate Bottled,” appellations like Russian River, Napa Valley, Bien Nacido Vineyards. I look for French wines and Italian wines with great pedigree. We would like to expand those categories but we don’t see great movement, especially French. Italian wines move fairly well and are very food-friendly. By the way, I’m a huge Robert Mondavi, Napa Valley fan. Robert Mondavi has done more for the California wine industry than most, especially Opus One. Is Santa Paula a wine town?

It is now! v HOZY’S GRILL 1760 East Lemonwood Drive, Santa Paula 805.525.1068 www.hozysgrill.com.

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Eat fresh and healthy

Enjoy fine Greek and Mediterranean dining in a casual atmosphere.

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AUTHENTIC ROTISSERIE STEAKS AND LAMB CHOPS SEAFOOD GYROS BEER WINE CATERING PRIVATE ROOM ONLINE GROCERY - SOON!

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Client: Ventura Harbor Village

2632 E. Main St. | Ventura | 805.648.4200

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ISS

ZZZZZZZZZZZZZZZ

1901 Speakeasy

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CRAFT COCKTAILS

NO PASSWORD NEEDED Experience the classics and our history as you explore the craft cocktails that fueled Prohibition’s secret drinking — the Speakeasy.

Intimate, friendly and serving crafted cocktails that feature house made liquors.

Live weekend entertainment sets the mood.

Hungry for more than bar fare? Our bartender will make your dinner reservation upstairs in the La Dolce Vita restaurant! Then, come back down for a night cap. Ah, The Sweet Life.

1901Speakeasy.com Heritage Square u 740 South B Street u Oxnard CA 93030 u (805) 486-6878

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Special Offers to Shop, Dine & Play All Day! Visitors Booth & Activites Noon - 3pm Steel Drummer | Free Scavenger Hunt For Kids Send a postcard to a friend

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MEYER LEMON PISTACHIO PASTA LA DOLCE VITA 1901 740 SOUTH B ST. | OXNARD | 805.486.6878

Epitomizing the best of “the sweet life,” La Dolce Vita’s Meyer Lemon Pistachio Pasta is tossed with shaved Parmigiano-Reggiano, pistachios and a touch of cream, on a bed of sautéed red chard.

Organic, local and fresh this pasta is perfect for summer.

CALI CROISSANT

FRESH & FABULOUS CAFÉ 221 W. 5TH ST. | OXNARD | 805.486.4547 The Cali Croissant is one of the first breakfast dishes we ever developed and with the crispy croissant, savory pesto mayo, ripe avocado and perfectly fried eggs we believe that makes this one of the earliest and tastiest avocado toasts in existence.

GARLIC BAKED CLAMS

BROPHY BROS. 1559 SPINNAKER DR. | VENTURA | 805.639.0865 Served for over 30 years, our GBC’s have proven to be a local favorite. We use fresh little neck clams, topped with a mixture of Sherry Wine, Garlic, Horseradish, Whole Grain Mustard, Parmesan Cheese, Breadcrumbs and Bacon, then bake them to perfection.

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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 n 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.

Serving The Best Mexican Food and Margaritas Since 1982

F I N E

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L I V I N G I N V E N T U R A V E N T U R A C O U N T Y

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Client: Danny’s Client: Danny’s DeliDeli

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You will have “1st Proof”, Proof”, and Proof”. we receive OXNARD VENTURA CAMARILLO SIMI“Final VALLEY PleasePlease checkcheck this proof over carefully and indicate all corrections clearly.

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1601 S.1st Victoria E.off Main St. PROOF 86 E.(APPROVED)” Daily Dr. 590 E.and Lossign Angeles Ave. AD WILL RUN RUN AS IS.ASIfIS. thisIfproof meetsmeets your approval on the check2753 off “FINAL PROOF (APPROVED)” box, date theatbottom.

805-985-1340

La Dolce Vita 1901

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RESTAURANT

CATERING

805-643-2700 805-389-9922

805-306-9933

We’re Not Just Making a Meal Date:_________ We’re Making Your Day!Signature: ____

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

SPEAKEASY

TASTE THE SWEET LIFE Michelle Kenney, Owner and Executive Chef, creates a beautiful atmosphere in an extraordinary restaurant.

Nestled in Heritage Square, housed in the original McGrath craftsman is La Dolce Vita.

Rustic Tuscan decor inside and southern California-style patio dining outside set the experience.

Kenney has updated her Italian-Mediterranean family recipes, infused them with today’s best products and created an exciting menu.

Dine-in, order out, cater your next event and visit our 1901 Speakeasy downstairs for Prohibition-era craft cocktails, bar bites and weekend entertainment.

LaDolceVita1901.com Heritage Square u 740 South B Street u Oxnard CA 93030 u (805) 486-6878

D $PNF &OKPZ 0VS 1JFT Try."%& '3&4) %"*-: Our Delicious Pies

MADE FRESH DAILY!

3263Telegraph TELEGRAPHRD. RD.]| (805)289-9200 (805)289-9200 3263 18

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Date:________ NOTICE: PLEASE FAX THIS PROOF NOTICE: PLEASE FAX THIS PROOF TOTODate:___________

THE SEASONAL MARKET SALAD PARADISE PANTRY 222 E. MAIN ST. | VENTURA | 805.641.9440

Created each season by Chef Kelly and sourced from local farms and the Ventura farmers markets. Served with house made tomato tarragon dressing, topped with Greek sheep milk feta and roasted rosemary walnuts. A customer favorite all year.

SIGNATURE HOUSE PIZZA

FRATELLI’S PIZZA & BREW 1559 SPINNAKER DR. #100 | VENTURA | 805.639.0866 With all the toppings on this pizza, there is something everyone will enjoy! On top of a hand stretched Sicilian style crust, with homemade tomato sauce and mozzarella, we pile on a generous serving of Pepperoni, Salami, Sausage, Olives, Red and Green Peppers, and Red Onion.

SALMON ON A PLANK

THE GREEK 1583 SPINNAKER DRIVE, SUITE 101 | VENTURA | 805.650.5350 Fresh Scottish salmon charbroiled and moved to a small skillet with about a half-inch of water onto an individual cedar plank. Finished in a hot oven about five minutes, brushed with a special teriyaki glaze.

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seasonal creations are our specialty

Celebrating 45 Years of Good Eating!

A place for people who love a great breakfast!

Home of the complimentary Swedish pancake.

(With purchase of breakfast)

Locally Sourced . Chef Inspired Seasonal Creations Vibrant Ambiance . Winemaker Events . Dinner Specials Wine Tasting . Artisan Market . Cheese + Charcuterie Visit ParadisePantry.com for our always fresh daily specials.

805 641 9440 • 222 East Main Street • Ventura California 93001 20

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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

NEWARI CHOILA

HIMALAYA 35 W. MAIN ST. | VENTURA | 805.643.0795 720 E. THOUSAND OAKS BLVD. | THOUSAND OAKS | 805.409.1041 Tandoori grilled tender pieces of chicken breast, marinated with fresh ginger, garlic & Himalayan spices, and served with basmati rice.

HUEVOS RANCHEROS DELUXE BG’S CAFE 428 SOUTH A ST. | OXNARD | 805.487.0700

A fried tortilla is topped with refried beans, eggs, our house roasted red salsa, a blend of cheddar and jack cheese, red onion and avocado!

HUEVOS DIVORCIADOS

TAQUERIA CUERNAVACA 1117 VENTURA AVE. | VENTURA | 805.653.8052 Come and try our delicious breakfast platters!

Huevos divorciados is just one of the many delicious options you can choose from. Two perfectly cooked over-easy eggs served on top of two fried tortillas and topped with green and red salsa. Try that and so much more at Taqueria Cuernavaca!

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ADPROOF WILL RUN AS IS. If box, this proof meets approval on the 1stISSUE: proof, check off “FINAL PROOF (APPROVED)” box, date and sign at the bottom. eets your approval on the 1st proof, check off “FINAL (APPROVED)” date and signyour at the bottom.

JULY/AUG 2019

Recetas B de mi Mama

The FreshesT seaFood in VenTura

Come visit the crew at

Bunsen Ave. Client:2894 Fresh & Fabulous

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Live Latin Jazz

AD PROOF

Unit B, Ventura Ad Executive: Warren Barrett (805) 648-2244 Friday & Saturday starting at 5:00 p.m.

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C O U N T Y

m o n t h l y

101 FREEWAY

OPEN: Mon - Fri 11 - 6 • Sat & Sun 11 - 4

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ISSUE: JULY/AUG 2019

805-628-3419 | 839 E. Front St., Ventura |

PROUDLY SERVING

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Beyond Burgers, Mary’s Organic Chicken, wild caught salmon, vegan, vegetarian, and gluten free items!

Gourmet Burgers Panini ~ Salads ~ Soups Kid’s Menu ~ Full Breakfast Espresso ~ Craft Beer & Wine ~ Patio Seating Catering ____________ 221 West 5th Street Downtown Oxnard (805) 486-4547 myfreshandfabulous.com 22

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Photo by Cali Godley

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

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cheese + wine + more are our specialty

AD PROOF Ad Executive: Warren Barrett

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

ISSUE: JULY/AUG 2019

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Date:_______________________________ Signature: __________________________

Locally Sourced . Chef Inspired Seasonal Creations Vibrant Ambiance . Winemaker Events . Dinner Specials Wine Tasting . Artisan Market . Cheese + Charcuterie Visit ParadisePantry.com for our always fresh daily specials.

805 641 9440 • 222 East Main Street • Ventura California 93001 J U LY / A U G U S T 2 0 1 9

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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.

PROHIBITION STYLE DRINKS S C O T C H TA S T I N G | D I N N E R PA I R I N G

E L E G A N T F O O D O P T I O N S F O R YO U R P R I VAT E PA RT Y O RClient: C O R PAndria’s O R AT E E V E N T F I N E

L I V I N G

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C O U N T Y

Come Meet Your Wine Makers Janis and Marlow Barger Tasting room open Sat & Sun 12-5pm

Photo by Ute Van Dam

CAMARILLO’S BEST HIDDEN SECRET

m o n t h l y

Ad Executive: Warren Ba

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3520 Arundell Circle #107, Ventura • (805) 218-9932

Vietnamese Cuisine

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• Vegan and Vegetarian Options

Freshest Seafood Available Date:________

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• Full Craft Cocktail Bar

a

Famous Fish & Chips

Homemade Clam Chowder

• Open 7 Days A Week

Open for Lunch & Dinner 7 Days a Week 350 N. Lantana St., Ste #7, Camarillo (805) 482-9993 • phobasilmint.com

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

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NOTICE: PLEASE FAX THIS PROOF TO

Date:________

RICE VERMICELLI COMBO

BASIL & MINT VIETNAMESE CAFÉ 350 N. LANTANA ST. SUITE #7 | CAMARILLO | 805.482.9993 Grilled beef, grilled shrimp, egg roll. Lettuce, cucumber, mint, and bean sprouts, with house pickled carrots, roasted peanuts and fried onions.

Pair any of our refreshing summertime dinners with our signature craft cocktails. Come in today and enjoy the finest Vietnamese Cuisine in Ventura County.

DULCE DE PLATANO

CAPRICCIO 298 E. MAIN ST. | VENTURA | 805.643.1025 Vanilla ice cream joins layers of puff pastry in this decadent dessert topped with raspberry and chocolate sauce, finished with a caramelized sweet banana cream.

HOT HONEY PIZZA

TOPPERS PIZZA PLACE VENTURA | OXNARD | CHANNEL ISLANDS HARBOR | CAMARILLO THOUSAND OAKS | SIMI VALLEY | SANTA CLARITA | 805.385.4444 The Hot Honey original creation has a creamy garlic sauce and is topped with salami, red onion, fresh jalapenos, bacon pieces and is then completed with a honey drizzle, making it savory, sweet and so tasty!

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SUNDAY, JUNE 2ND, 2019

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 26th Annual Casa Pacifica Angels Wine, Food & Brew Festival.

All proceeds from the Festival went towards the $4.1 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. For more information about Casa Pacifica’s programs and services, please visit www.casapacifica.org.

OUR SPONSORS Hosts Conico Oil/MacValley Oil Co. Mission Produce Nevers, Palazzo, Packard, Wildermuth & Wynner, PC SDI Industries Trans-Pro Logistics The Van Huisen Family The Zarley Family Audio Visual Production Darvik Productions HZ Main Events Champagne • $15,000 Ventura Rental Party & Events Burgundy • $10,000 PODS Bill & Jewell Gerald Powell/Roz Warner, M.D. & Michael Hogan, M.D. Union Bank Cabernet Sauvignon • $7,500 AAA Propane Service, Inc. Susan & Ken Bauer BB&H Benefit Designs Beach Cowdrey Jenkins, LLP

Boskovich Farms, Inc. Bruce Barrios Productions Chivaroli and Associates Insurance Services Chuy & Sons, Inc. Collin Family Trust Compulink Healthcare Solutions Barbara & Michael Coulson DEX Eriksson Tile & Stone, Inc. Five Star Bookkeeping Harrison Industries Ito Bros. Farms Jade, Inc. John Cole Marketing Lisa West & David Jaffe Melanie & Steve Higashi Monarch Photography Montecito Bank & Trust Palay & Hefelfinger, APC Premier Event Productions Procter & Gamble Sandy & Bill Puchlevic Susan Wolf & Marcus Ryle Santa Rosa Berry Farms Santa Rosa Transplant Silent Springs, LLC SoCal IP Law Group, LLP Summit Pool & Spas

Merlot • $5,000 The Annex Food Hall at The Collection at RiverPark Fence Factory Rentals The Growing Company Jaks Marketing Group Rabobank Santa Ynez Band of Chumash Indians United Agencies Insurance, Inc. Pinot Noir • $2,500 Dr. Paul W. Baker California Resources Corporation Coastal Psychotherapy Community Memorial Health System In the Mix Events Omega Technologies Pacific Western Bank Resource MFG Select Workforce Specialists Skating Plus Ventura Signs & Screen Printing Wood Ranch Hotel Courtyard by Marriott, Camarillo

Brewery Competition

WINNER Firestone Walker Brewing Company HONORABLE MENTIONS Figueroa Mountain Brewing Co. MadeWest Brewing Company

SAVORY WINNERS 1st - Chef Abdu Romero Slate Bistro & Craft Bar

2nd - Chef Jeff Downey 3rd -

SWEET WINNERS 1st - Chef Julia San Bartolome Sweet arleen’s

2nd - Chef Anastashia Chavez

the Saticoy Club

Chef Alex Castillo

twenty88 Bistro

3rd -

the 2686 Kitchen & Ojai Beverage Co.

Chef Alex Montoya Fluid State Beer Garden

www.casapacifica.org • 805.445.7800

Chardonnay • $1,500 Andorra Apartments Atria Senior Living California Giant Berry Crestview Capital Management CyberCopy DK Electrical Contractors, Inc. Engage GSMS The Hopps Group at Morgan Stanley Lee & Associates Oakmont of Camarillo June & Clay Paschen Michelle & Greg Paschen PMA The Rehder Family Ric Rossini Star of CA Media Acorn Camarillo Calabasas Style Coupons AND MORE Cumulus Media Edible Ojai Gold Coast Broadcasting Inside North Ranch KEYT 3 The Kim Pagano Show Live 805 with Tom & Jenn Marketing Maven Pacific Coast Business Times Society Magazine Ventura County Reporter/ Ventana Monthly Ventura County Star Westlake Magazine/ West Luxury

Join Us Next Year! June 7th • 2020 RESTAURANTS • CATERERS • BAKERIES • SPECIALTY FOOD SHOPS The 2686 Kitchen 805 Bar & Grilled Cheese/ The Copa Cubana Ameci Pizza Kitchen Atria Senior Living Austen’s at The Pierpont Inn Barrelhouse 101 BJ’s Restaurant and Brewery Beach House Fish Blvd Brgr Co. Boozy Jerky Bread Basket Cake Company Brendan’s Irish Pub & Restaurant Brophy Brothers Camarillo Cupcake Clearwater at Riverpark

Cocoa Rome Chocolate Company Copper Blues/Levity Live Da Hickory House DJ’s California Catering El Rey Cantina Embassy Suites Mandalay Beach Resort Esther’s Sweet SinSations Bakery Figueroa Mountain Brewing Co. Firestone Walker Brewing Co. Fluid State Beer Garden Freda’s Woodfired Kitchen Gnarly Jerky Institution Ale

WINERIES 14 Hands Winery Ascension Cellars BABE Bacana Sangria Cantara Cellars Chateau Ste. Michelle Winery Chloe Wine Collection Clos des Amis Wines Concannon Vineyard Constellation Brands Dreaming Tree Wines Domaine Ste. Michelle DV8 Cellars Ferrari Carano Vineyards & Winery Giessinger Winery Hayes Ranch Winery Honey Bubbles Imagery Estate Winery Jettlynn Winery J.Wilkes Wines Magnavino Cellars Mother’s Retreat Wines Old Creek Ranch Winery The Painted Cabernet Rodney Strong Vineyards Riboli Family of San Antonio Winery River Ridge Golf Club Rotta Winery Sam’s Saticoy Liquor San Antonio Winery Scarlett Belle Cruises Smashberry Wine Strey Cellars Summerland Winery

Topa Mountain Winery Trader Joe’s Village Commons MarketThe Beer Cave Village Greens Market Vinemark Cellars Wente Family Estates Wild Horse Winery & Vineyards

J. Wolf Catering & BBQ Jinky’s Cafe Larsen’s Grill Las Posas Country Club Lassens Natural Foods & Vitamins Lavva Lazy Dog Restaurant Limon y Sal Los Agaves Luna Grill Mouthful Eatery Nothing Bundt Cakes Oil & Vinegar Ojai Beverage Company Old Town Cafe

PokeCeviche Ragamuffin Coffee Roasters River Ridge Golf Club Rumfish y Vino The Saticoy Club Seoul Sausage SLATE Bistro & Craft Bar Social Tap Spencer Makenzie’s Fish Company STACKED Sub Zero Ice Cream & Yogurt Sugar Lab Bake Shop Sweet Arleen’s Thousand Oaks Acorn Company Trader Joe’s

Twenty88 Bistro Twisted Oak Tavern and Brewery Urban Plates Village Commons Market Village Greens Market vomFASS Water’s Edge Restaurant and Bar Waterside Restaurant Wedgewood Weddings Winchesters Grill & Saloon Wood Ranch BBQ & Grill

WINERIES • BREWERIES • AND MORE!

WINERIES & VINEYARDS PRESENTED BY: Constellation Brands Dreaming Tree Wines Miller Family Wine Company Sam’s Saticoy Liquor San Antonio Winery Southern Wine & Spirits The Wine Group Village Commons Market Village Greens Market BREWERIES, IMPORT BEERS, SPECIALTY & SOFT DRINKS 14 Cannons Brewing Co. 8th Devil Distributing Advanced Water & Coffee Solutions Anna’s Cider Backwards Distilling Company Bang Barrelhouse 101 BJ’s Restaurant and Brewery Bohemia Bon & Viv Bottle & Pint

Bubble Bliss Calidad Beer Casa Agria Specialty Ales Concrete Jungle Brewing Project Cutler’s Artisan Spirits Dos Equis XX Lager Elysian Enegren Brewing Co. Ferndell Coffee Roasters Figueroa Mountain Brewing Co. Firestone Walker Brewing Co. Five Threads Brewing Company Flat Fish Brewing Company Founders Brewing Co. Four Peaks Brewing Co. Golden Road Brewing The Great British Trading Company Guinness Institution Ale Island Brewing Company Jarritos Kona Leashless Brewing Lori’s Original Lemonade M.Special Brewing Company MadeWest Brewing Company Michelob Nestle Pure Life Newcastle Brown Ale Ojai Beverage Company Ojai Valley Brewery Poseidon Brewing Co. Ragamuffin Coffee Roasters

Red Tandem Brewery Rincon Brewery Sam’s Saticoy Liquor Seaward Brewing Sierra Nevada Brewing Company SLO Brew Smooch Beverages Smirnoff Seltzer Sofee Beverage Sparkling Ice Teavana Tecate Third Window Brewing Co. Topa Topa Brewing Co. True Water Solutions Twisted Oak Tavern and Brewery Ventura Coast Brewing Company Ventura Spirits Co. Village Commons MarketThe Beer Cave Village Greens Market Winchesters Grill & Saloon Yerba Mate VIP LOUNGE Anheuser-Busch Belgium Beer Garden Hoegaarden Leffe Stella Artois Stella Artois Cidre Stella Artois Spritzer AVA The Tap Bike California Giant Berry The Cave

Conejo Photobooth In the Mix Events Magnavino Cellars Marie Shannon’s Confections Mission Produce Plated Events by Chef Jason Rocks & Drams Sound Effect Tito’s Handmade Vodka Wonder Wall MASTRO’S STEAKHOUSE VIP ENTRANCE California Giant Berry Domaine Ste. Michelle Mastro’s Steakhouse VIP SPONSOR CABANAS Badoit Sparkling Water Castle Rock Winery Evian Jam Cellars Kim Crawford Wines Mastro’s Steakhouse - Water Sparkling Ice St. Killian- Carlsberg, Crabbie’s Lemonade, Crabbie’s Raspberry, 1664 Blanc, Kronenbourg MORE FUN STUFF A Total Diva Designs Jordan Music Entertainment Sound Effect (VIP) Spanish Guitar Entertainment Wells Fargo Stagecoach Wonder Wall

Thanks to photographer Trinity Wheeler for donating the use of her images for this ad.

VISIT

www.cpwinefoodbrewfest.com FOR POST EVENT INFORMATION.

RECIPE FOR

SUCCESS Local chefs cook their way to the top at Casa Pacifica food festival.

T

BY NANCY D. LACKEY SHAFFER | PHOTOS BY T CHRISTIAN GAPEN he Casa Pacifica Angles Wine, Food and Brew Festival, which just celebrated its 26th anniversary on June 2, is one of the biggest events of the year in Ventura County — for good reason. First and foremost, it is a major fundraiser for the Casa Pacifica Centers for Children and Families, which serve the abused and neglected in Santa Barbara and Ventura counties. And delightfully, the focus is on one of Ventura County’s greatest assets: it’s incredible culinary offerings, made possible (in part) by the bounty produced by local farms. Every year, the festival features dozens of food and beverage offerings — wines, beers, ciders, spirits and other liquid refreshment; alluring appetizers; hearty sandwiches and entrees; and decadent desserts. It’s an all-day feast, complete with music and dancing, and hundreds of people turn out every year — in recent years, to the campus of California State University, Channel Islands — to see, be seen, gnosh in style and make merry.

Participating in the Casa Pacifica food fest is a badge of honor for local chefs. Some put their creativity and talents to the test by competing in the Yummie Culinary Competition. Over a dozen chefs compete to be named Top Chef in the Sweet and Savory categories, and this month, we are proud to feature the 2019 Yummie Top Chefs whose culinary excellence put them over the top.

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PROFILE CAKE WALK: Chef Julia San Bartolome’s award-winning Mexican Hot Leche Cake, infused with tequila and served with a jalapeno and lime cream and cinnamon-sugar crunch, all drenched with a rich milk sauce.

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GOING COCONUTS Chef Abdu Romero, Slate Bistro

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he pig and the octopus put up a fight, but it was the coconut that won the day. Chef Abdu Romero, Slate Bistro’s executive chef since it opened in October 2018, got creative with his Hawaiian-influenced entree to win the Yummies Savory competition.

Coconut shrimp was served over purple Okinawan potato mashed with ginger and coconut cream, with pineapple (for a touch of acid), Thai chilies (for a little heat) and scallions (for freshness). The dish was finished off with a coconut water coulis, and served to judges in a coconut shell.

“I wanted people to see that I used the whole ingredient,” Romero says. “Just use everything. Use it and transform it.”

Second place went to a Mediterranean octopus dish, rich with garlic, Kalamata olives and feta cheese, courtesy of Chef Jeff Downey from The Saticoy Club. Twenty88 Chef Alex Castillo’s third-place entry featured plantain cake, chicharron and fruit-glazed pork belly.

But the freshness of the coconut, and the myriad ways in which Romero put it to use, impressed the judges, propelling the first-time Casa Pacifica competitor to the top spot.

Romero, however, is not one to rest on his laurels . . . or at all: He went straight to Slate after the festival, and started working the line. “They needed my help,” he says matter-of-factly. “You jump in there, even if it’s your day off.”

That energy and work ethic seem to be family traits. His parents, now living in Oxnard, are originally from Michoacan, and were “chasing the American dream” all over the West Coast as migrant farmworkers, who picked everything from Oxnard strawberries to Washington cherries and apples. Romero often lived with his grandparents while his parents traveled for work.

As a student at Pacifica High School in Oxnard, he first thought he’d become a mechanic. But after running the kitchen at the local Chuck E. Cheese as well as the line at Red Lobster, Romero realized that “being in the kitchen comes naturally to me.” So he shifted course.

“I went to culinary school and never looked back.”

He trained at the Kitchen Academy in Los Angeles (later purchased by Le Cordon Bleu and then closed in 2017) while working at the Tower Club in Oxnard under Chef Karl Holst (now at North Ranch Country Club).

“I did whatever the chef told me. I was just ambitious — and very cocky,” Romero recalls with a laugh. “I’d wake up at 3 a.m. [to go to school], I’d get off by noon and have to get to the Tower Club at 3 p.m. and worked until 10 p.m. It builds character.”

As an up-and-coming chef, Romero worked a number of jobs, some simultaneously: North Ranch and Spanish Hills country clubs, Bistro 33, catering for Google and even as a personal chef — notably for Will Smith for about two years.

In early 2017, he took a break from Ventura County . . . but not the kitchen. He spent a three-month sabbatical cooking his way across Central and South America. The experience was transformative.

“I came back more inspired than when I left,” he recalls. “I need-

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ed that cultural aspect. It opened my eyes to the food in Guatemala.

Peruvian food —some of the best ceviche I’ve ever had! I found a love of plantains I never had before. It was a blessing.”

Romero remembers one chef in particular, Señora Pu, owner/ chef of La Cocina de la Señora Pu in Guatemala City, who taught him about Mayan cuisine. A rabbit dish he had there inspired him to create a special dish at Slate, Pollo Pepian, made with pumpkin seed

mole, squash, roasted chilies and tomatoes. “Every note is just very, very delicious,” he explains. “So simple, but so, so good.”

Romero’s time at Slate has been rewarding and educational.

He’s learned about running a restaurant, the front of house, staffing, finances, even developing the skills of other young chefs. “You’re a chef, you’re a psychologist, you’re a mentor,” he says of the restaurant industry. But eventually, Romero intends to open his own establishment, and his vision for it is clear.

“Encanto,” he says of the name. “It’s a pleasure, an enchantment.

Small, simple, tapas-style plates. Nothing elaborate. Simple food that people love to eat.”

In the meantime, he’ll continue to enchant customers at Slate.

SLATE BISTRO AND CRAFT BAR 4850 Santa Rosa Road, Camarillo 805.388.9888 theslatebistro.com

SWEET HEAT

Chef Julia San Bartolome, Sweet Arleen’s

C

hef Julia San Bartolome beat out Anastashia Chavez of 2686 Kitchen and Alex Montoya of Fluid State Beer Garden to take home top honors in the dessert category. Her winning entry: a Mexican Hot Leche Cake, infused with tequila and served with a jalapeno and lime cream and cinnamon-sugar crunch, all drenched with a rich milk sauce. It was a wonderful combination of heat and sweet, soft and crispy, complex and yet accessible. It proved

a solid adversary, despite stiff competition from a luscious Lemon Verbena Cheesecake (Chavez) and a chocolate-dipped Bourbon Butterscotch Oolong Frozen Custard (Montoya).

“My passion . . . is to design and do R&D on desserts,” San Bartolome says. “There are things I look for as building blocks.

Something familiar, texture, tongue-in-cheek and a sweet-savory thing — jalapenos make it ‘hot.’ ” Her cake hit all of these elements, with a big plus: It involved audience participation, as judges got to drizzle the hot leche over their own cake samples.

“At Casa Pacifica, I wanted to give the judges a chance to do something interactive,” she explains. “When you have a captive audience, it’s an opportunity to be playful — give them something to remember.”

This year was San Bartolome’s second time competing at the Yummies; she placed second in 2018. She’s maintained Sweet Arleen’s reputation for excellence since taking over the beloved Westlake institution in 2017. It’s also where she got her start.

“In 2009, when Sweet Arleen’s was built, I was the first person hired,” she recalls.

As executive pastry chef, San Bartolome helped bring the shop fame through the Food Network hit Cupcake Wars, where Sweet Arleen’s (founded by Arleen Scavone) took home first place three times.

San Bartolome is as local as it comes: She was born and raised in Oxnard, and attended school in Ventura (she went to high school at St. Bonaventure). She’s the family’s first professional baker, but says that, “Our family is very food-focused. Food is the center of our gatherings. Everyone cooks a lot.” Her grandmother used to make wedding cakes for friends and family, and San Bartolome recalls helping her decorate.

Santa Barbara City College was her first stop after high school, where she did a two-year culinary program that included fine dining, pastries and wine tasting. Then it was off to San Francisco’s California Culinary Academy, where San Bartolome specialized in baking and pastries. After whipping up some solid experience at Sweet Arleen’s, she took a break from baking for a few years (“I felt like there wasn’t the sort of diversity I craved in my day to day work”) to study other aspects of the food industry. For a while, she worked at Chef’s Warehouse, an international specialty food distributor with a location in the City of Industry.

When Scavone decided to put Sweet Arleen’s on the market to move to the East Coast, her former star baker was the first person she called. It was serendipitous timing: San Bartolome was recovering from a broken sternum, which made dealing with L.A.’s commuter culture especially unpleasant. Moving back to Ventura, to be closer to family, raise her two young daughters and spend less time on the road, sounded like an excellent plan. San Bartolome, with the help of her parents, took over ownership of Sweet Arleen’s in 2017.

“I relearned things with a very different perspective,” the pastry chef says. “I’ve been able to make adjustments and updates. We’ve expanded our menu — it’s now a mix of things. And sometimes I’ll take on cake orders; I can pick and choose where to put my creativity.”

Owning a bakery is not an easy job, by any means, but it’s a fulfilling one, and San Bartolome has enjoyed being close to her roots, and getting rewoven back into the fabric of her community.

She’s found friendship and camaraderie with other local pastry chefs, including Ali Kenis (nee Davis) of Sugar Lab Bake Shop, Deb Dawson of Desserts to Die For, Antastashia Chavez of 2686 Kitchen (who took second place in this year’s Yummies), and Alex Montoya of Fluid State (third place). The chefs frequently work together on other local events, including the From Field to Fork fundraisers, and came together in late 2017 to bring homebaked pastries to Thomas Fire evacuees at the Ventura County Fairgrounds.

“We are genuinely close and happy for each other,” San Bartolome says of her friendly competitors. “We’re really rooting for each other.”

SWEET ARLEEN’S 960 S. Westlake Blvd., Westlake Village 805.373.7373 www.sweetarleens.com

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Choosing the best contractor

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ost people who are getting ready to do a remodel, add a room, build an entire new home or outdoor living area are aware they can’t get something for nothing! Also, once they start to realize the potential perils of simply selecting the lowest bidder (who may be here today, but gone tomorrow or who left something out of their bid) they should start looking for guidance and here are a few things that might help: 1. Try and get at least 5 bids and, then, discard the lowest and highest bids.

2. Compare the three remaining contractors’ bids by reviewing their websites for content, helpful attitude and photos of recent jobs.

3. Next, call each contractor’s references (hopefully, at least three) and ask them the exact same questions, such as: A. Did the contractor keep you advised about how the job was proceeding and what was next?

B. Did the contractor point out any potential problems in design that could be fixed easily during the foundation or framing stages?

C. Did the contractor listen to concerns, if you had any, that you presented during the on-site progress reviews?

D. Did the contractor respond to your phone calls and questions, if you had any, after the job was completed?

E. Would you hire the same contractor again for a similar job?

F. Would you recommend the same contractor to your family or friends for a similar job? contractor you would like to give them a call to find out if they are still interested in the project.

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Home&GardenShowcase Why Choose Shutters?

MONOLITHIC S L A B P O R C E L A I N TA K E S O V E R

S

hutters have been the most elegant, yet practical way to cover your interior windows and doors. More than just a window covering, shutters are an expression of your good decorating taste, and have been the fashion choice of interior designers and stylists for decades. They never seem to go out of fashion, and in fact, their popularity has been increasing.

Increase Your Home’s Value Shutters count as a permanent fixture, or improvement, to your home. This means that when an appraisal is done on your property your shutters will be used to increase the value of your home. Blinds and draperies are considered a temporary item and do not add this value to your appraisal.

Types of Shutters Shutters can be made in a variety of shapes and almost any size. Woodcraft Shutters has sold shutters for windows, sliding and French doors, arched and raked top windows, octagon and round windows, oval windows and semi-circle windows.

Shutters for rounded windows can have a fan shaped shutter treatment, or an arch top with operable horizontal louvers.

Wood vs. Synthetic Shutters Woodcraft Shutters sells both wood and “poly” (or extruded compressed foam) shutters. We do not sell vinyl or compressed fiberboard (or MDF) shutters, which are inferior products.

“Poly”, or extruded compressed foam, is a solid, paintable product, often made in the United States. It most resembles wood, cuts like wood, and can be used in very high moisture areas like in showers or above sinks. Woodcraft Shutters does sell this poly product for these kinds of applications—the panels are made in California.

Unfortunately poly shutters, being made from petroleum products, are actually more costly than hardwood shutters.

So why purchase wood shutters? They are more durable than MDF or vinyl shutters. They can be made into much wider panels than any of the alternatives, enhancing your views and light. And they are less costly than poly shutters. They also insulate better (being solid wood) than other shutters and are truly a natural and sustainable product for your home.

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HISTORY

STRAIGHT UP Jared Krupp brings vintage cocktail culture to life at 1901 Speakeasy.

I

BY NANCY D. LACKEY SHAFFER | PHOTOS BY VIKTOR BUDNIK n the middle of Oxnard’s charming Heritage Square is a well-loved Italian restaurant called La Dolce Vita, owned by Michelle and Greg Kenney and operated out of the historic Laurent/McGrath House since 2006. The multilevel Colonial Revival home is a popular spot for elegant lunches, special-occasion dinners, monthly cooking classes and more. And, it has a fun little “secret”: the newly opened 1901 Speakeasy.

No password is required — although it may take you a moment to locate it, as it is “hidden” away somewhat in the basement. The dark, private, atmospheric spot (formerly LDV Lounge) has all the feel of an illicit hideaway, making it perfect for a Prohibition Era theme. The lighting is low, the decor is dark, and behind the bar you’ll find manager Jared Krupp in his vest and driving cap, looking like an old-time tavern proprietor.

Which is suitable, as 1901 Speakeasy specializes in vintage cocktails.

Krupp is an art teacher by education and training (some of his work is on 1901 Speakeasy’s walls), but he put himself through school tending bar and working in the restaurant industry. He met the Kenneys when he and his wife were having dinner at La Dolce Vita, and the restauranteurs were chatting with customers. Krupp was intrigued when he learned that they had plans to remodel.

“The minute I started walking down the stairs, it was a no-brainer: This would make a perfect speakeasy,” he recalls thinking. “I literally came on board about two weeks later.

And we tore the place up.”

He helped oversee the basement’s transformation into an elegant throwback to the early 20th century — which fit the location, as the Laurent/McGrath house was built in 1901. Remodeling took three months, and while construction was underway, Krupp immersed himself in Prohibition Era cocktail culture.

“I did a lot of research and watched every documentary that was out,” he says.

One thing he learned: Illegally produced liquor was usually made with quantity, not quality, in mind . . . and it showed. “A lot of the cocktails were invented to mask the taste of the liquor, rather than enhance it.” Libations evolved as tastes became more sophisticated . . . and the ingredients improved.

Michelle Kenney and Krupp worked together — reading, researching, tasting — to develop classic cocktails that stayed true to their roots, but had a bit of polish for the modern palate.

“I really looked at old menus and saw what were the most popular drinks,” he says.

“I wanted to make it simple enough to make it more pure.” And, unlike the bathtub hooch of decades past, in Krupp’s recipes, “It’s the quality of the ingredients and the simplicity of the drinks that make them so cool. We want the flavors to shine. We don’t want to lose the essence of the high-end liquors that we’re using.”

The 1901 Speakeasy menu is a step back in history. And for those interested in a little culinary time travel, he has shared some of his favorite old-school recipes. v 1901 SPEAKEASY AT LA DOLCE VITA 740 South B Street, Oxnard 805.486.6878 www.1901speakeasy.com

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COVER STORY RAISING THE BAR: Bartender Jared Krupp has elevated vintage cocktails — once made with homegrown, poorly regulated, inferior “hooch” — using locally sourced produce, fresh juices, house-infused spirits and other quality ingredients.

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SOUTHSIDE

Based on a recipe developed by a gangster on Chicago’s Southside, who used mint, lime and sugar to disguise the taste of his low-quality, homemade “hooch.”

8-10 mint leaves 1 1⁄2 oz. gin 1⁄2 oz. lime juice 1⁄2 oz. simple syrup Muddle mint leaves and lime juice in a shaker. Add gin, simple syrup and ice. Shake well and double strain into a chilled coupe glass. Garnish with lime and mint and serve.

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HEMINGWAY DAIQUIRI

A traditional daiquiri features just gin, lime and sugar or simple syrup.

But to craft a libation worthy of the Nobel Prize-winning author, a more complex concoction is called for, with sweet notes of maraschino liqueur and the tartness of grapefruit.

1 1⁄2 oz. white rum 1⁄2 oz. maraschino liqueur 1⁄2 oz. grapefruit juice 1⁄2 oz. lime juice, 1⁄2 oz. simple syrup Pour all ingredients into a shaker filled 2/3 with ice and shake well.

Krupp prefers to strain it into a chilled coupe, but it can also be served over ice. Either way, garnish with a wheel of lime or with an orange and a maraschino cherry, as shown here.

BOULEVARDIER

According to Krupp, the boulevardier is ascribed to Erskine Gwynne, an American writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932. Similar to the Negroni, but made with whiskey instead of gin, it is starting to regain popularity.

1 1/2 oz. whiskey 1 oz. Campari 1 oz. sweet vermouth Shake well in a shaker filled 2/3 with ice and strain into a chilled coupe or martini glass.

SAZERAC

Many claims are made about this historic drink. It is thought to be the first known American cocktail, predates the Civil War, was possibly developed by apothecary Antoine Peychaud, may have originally been served in a cup designed for eggs called a coquetier (from which the word “cocktail” originated) and the original spirit was cognac. Some of these notions are disputed. What most can agree on is that it was widely served in the Sazerac Bar in New Orleans and gets its distinctive licorice flavor from absinthe.

1 1⁄2 oz. whiskey 1⁄2 oz. simple syrup 2 dashes Peychauds bitters Absinthe rinse Pour a bit of absinthe into a chilled coupe glass and discard. Place the whiskey, syrup and bitters in a shaker filled 2/3 with ice and shake well.

Strain into the coupe and garnish with a lemon twist.

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GIN RICKEY

Lobbyist Joe Rickey is rumored to be the inspiration behind this lime-laced highball, originally made with bourbon.

1 1⁄2 oz. gin 1⁄2 oz. lime juice Club soda Pour all ingredients into a tall highball glass and garnish with lime.

MARY PICKFORD

A fruity drink whipped up (so they say) for the silent movie star while she was vacationing in Havana.

1 1⁄2 oz. white rum 1⁄2 oz. pineapple juice 1⁄2 oz. maraschino liqueur 3 dashes grenadine Shake well in a shaker filled 2/3 with ice and strain into a chilled coupe glass. Garnish with an orange wheel and maraschino cherry.

WARD EIGHT

According to Krupp, a Boston bartender came up with this whiskey drink on an election night in the late 19th century, when a Gilded Age politician who had rigged Boston’s Ward Eight voting district won his seat on the Massachusetts State Legislature.

1 oz. whiskey 1⁄2 oz. lime juice 1⁄2 oz. simple syrup 1⁄2 oz. orange juice 1⁄2 oz. maraschino liqueur 2 dashes grenadine Place all ingredients into an ice-filled shaker and shake well. Strain into chilled coupe glass and garnish with an orange wheel and a maraschino cherry.

FRENCH 75

BEES KNEES

The highest compliment that could be paid in the Roaring Twenties was to call someone or something “the bee’s knees.” Honey is suitably employed in this smooth, fragrant drink; Krupp’s top pick is Bennett’s Honey Farm in Fillmore.

2 oz. gin 1⁄2 oz. lemon juice 1 1⁄2 oz. honey Pour all ingredients into a shaker filled 2/3 full with ice, and shake well.

Strain into chilled coupe glass, and garnish with a lemon twist.

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The canon de 75 modele 1897 — aka French 75 — is widely regarded as the first modern artillery piece. The formidable weapon gained fame during World War I, and was honored with this summery drink made with gin (a Prohibition Era staple) and the most French of all beverages, champagne. Any dry sparkling wine, however, will do.

1 oz. gin 1⁄2 oz. simple syrup 1⁄2 oz. lemon juice Champagne or other sparkling wine Shake gin, syrup and lemon juice in a shaker 2/3 filled with ice and strain into a champagne glass. Top with champagne, garnish with a lemon twist and serve.

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JULY/AUG 2019 S P E C I A L A DV E RTI S I N G S E C TI ON

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Health&BeautySpotlight

Q&A with Sunny Smiles Dr. Sunil Ilapogu also known as “Dr. Sunny.”

When should I take my child to the dentist for the first time?

First tooth = First visit. Both the American Academy of Pediatric Dentistry and American Academy Pediatrics agree that you should bring your child to the dentist after their first tooth erupts, and most certainly by the time they’ve reached a year old. Recent studies have shown that cavities are occurring earlier, and many children have had at least one cavity by the time they’re four years old, and some children have them by the age of 2. In order to prevent this from happening to your child, it’s important that you bring them to our office as early as possible.

When should we begin using toothpaste and how much should we use?

You should choose your child’s first toothpaste at the same time as you choose their first toothbrush. Once the first teeth erupt, however you should begin using a small amount of fluoridated toothpaste. There are a number of infant formula toothpastes available at your local supermarket or drugstore today, or you can ask your dentist to recommend one.

Go easy on the toothpaste!

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It is important that you avoid using too much toothpaste in order to minimize swallowing early on. When your child is still an infant, a small “smear” of toothpaste on the toothbrush will be plenty to properly clean the teeth and gums. Once your child is starting to become used to spitting, a small amount about the size of a pea should be enough to keep your child’s teeth healthy. It will be important that you continue to help your child brush their teeth, and remind them to spit out and not swallow their toothpaste after brushing.

How Often Should I Brush My Teeth?

Brushing your teeth is essential for your dental health. Not only that, but brushing your teeth regularly can help improve your overall health as well. It is important that you follow the American Dental Association’s recommendation of brushing a minimum of two times a day for two minutes. This will help to keep both your teeth and your gums healthy.

Do Children Need to Floss?

Yes! Flossing should be a part of your child’s daily dental hygiene routine as well. As soon as your child has two teeth that touch, you should begin to floss their teeth in order to keep both their teeth and gums healthy. You should continue helping your child floss until they are around age 10 or 11, as their manual dexterity usually isn’t developed enough to floss on their own until this time.

SUNNY SMILES 2100 Solar Drive #201 , Oxnard 805-436-0280 789 S Victoria Ave #204, Ventura 805-644-5516 www.sunnysmilesdental.com J U LY / A U G U S T 2 0 1 9

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Executive: Barbara Kroon (805) 648-2244 Complementary AdConsultation 1801 Solar Drive, Suite 150 | Oxnard, CA 93030 (805) 983-1999 Before

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Cosmetic & Family Dentistry Allen J. Levesque, DDS

Welcomes You to our gentle and anxiety free Dental Practice Complimentary NOTICE: PLEASE FAX THIS PROOF TO (805) 648-2245 ASAP

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(805) 658-1588 Allen J. Levesque, DDS

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Health&BeautySpotlight

Neurotris is Here!!!

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Microblading is the artistic technique of tattooing individual hair strokes with a handheld tool called a microblade. Unlike traditional tattooing, which uses a machine, microblading artists hand draw each hair to match the color and coarseness of your eyebrows. The result? Gorgeous, natural looking eyebrows.

How long does it last?

Microbladed eyebrows last 1 to 2 years for most people, before it usually needs a touch up.

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Most clients report little or no pain! I use a topical anesthetic before the procedure to numb the affected area.

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It usually takes 2 hours, with most www.coastalskincare.net of the time spent going over colors and drawing eyebrow shapes. The microblading portion lasts 30-45 minutes.

How should I prepare for my appointment? proof my is to check for accuracy and is not Before your appointment, I highlyThis encourage clients to check out my Instagram to show of reproduction. and “shop” for eyebrows on my intended feed. Eyebrows come inquality many shapes and styles, from feathered to bold, arched to straight. I will work with you to customize your best brows. In the week before your appointment, I recommend avoiding blood thinners, aspirin, alcohol or using retinol creams. Please do not tweeze or wax your eyebrows for a minimum of 6wks before your scheduled appointment. Also PLEASE come to your appointment with foundation and mascara on, and no eyeshadow or eyeliner.

Date:_________ Reclaim Feminine Health Signature: ____ with Votiva!

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A non-surgical, quick and safe solution for various health concerns.

When should I get a touch up? How much is it?

A complimentary touch up is between 4-8 weeks of your appointment. After that, I charge a fee.

Who is ineligible for microblading?

Microblading is not recommended for those with oily skin or large pores. If that’s you, you may want a shading or combination shading and microblading technique.

I also do not provide microblading for people: under 18 years old, pregnant or nursing, if you have diabetes, glaucoma, skin diseases such as Shingles, psoriasis or eczema on the area of treatment, allergies to makeup, Keloid disorder, HIV/Hepatitis, skin cancer, hemophilia, or if you’re taking skin medications like ro-accutaine and steroids.

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Does microblading work on all skin tones and skin types?

Yes! Microblading works on all skin tones and colors. Check out my Instagram feed. If you have very oily skin, large pores, Keloid disorder, we do not recommend microblading.

Niki can be found at Y2 Nail Bar in Camarillo. 714.425.2688 www.nikimetz.com

Sis Pattamakom, MD

Kenesha Colson Physician Assistant

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FARMHOUSE FRESH

Nancy Silverton leads the food parade at Ojai Valley Inn’s latest endeavor.

M

BY LESLIE A. WESTBROOK

ozza restaurant maven, cookbook author and James Beard Award-winning chef (2016) Nancy Silverton is turning up the heat in the massive kitchen of The Farmhouse, the new culinary arts and special events center that debuted at the Ojai Valley Inn this past spring.

The 20,000-square-foot events center features a modern-rustic barn-like structure with an awesome demonstration kitchen with all the bells, whistles and tools needed to put on a cooking show. It also has lovely outdoor areas and organic demonstration gardens and even a redwood table built with the help of students from the Ojai Valley School from trees scorched by the Thomas Fire.

Silverton holds forth along with the Ojai Valley Inn’s team of talented in-house chefs and mixologists as well as local purveyors, including Ojai Olive Oil’s Philip Asquith; Adam Tolmach of the Ojai Vineyard and Tomatomania’s Scott Daigre, who is tending over the organic demonstration garden.

Silverton is perhaps best known as the queen of dough. She launched La Brea Bakery and Campanile in her native Los Angeles and has continued her reign in the food world as the owner of the award-winning Osteria Mozza and Pizzeria Mozza. Now the Ojai Valley Inn’s Farmhouse Culinary Ambassador, she is rising to the occasion.

Food author/editor Ruth Reichl visits in September to sign her latest book during a lunch featuring her recipes. Silverton will also help Dario Cecchini butcher half a cow that will be used in events over the November 23-24 “Art of Butchering” session. Other upcoming classes include “Cooking with Truffles” and a class on making grilled cheese sandwiches with Silverton.

There are several other events planned in the coming months.

How did the culinary groundbreaker get involved with the Ojai Valley Inn? “The Inn approached me and said they were building a culinary center — it was very vague. I went up to Ojai blindly. I didn’t know what that exactly meant, whether they wanted me to consult or come up and cook or work with the existing restaurants,” she recalled. 8

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ABOUT TOWN HIT PARADE: A star-studded lineup of chefs have helped create sizzle at the Farmhouse. From left: Suzanne Tracht (chef/owner, Jar), Lissa Doumani (co-chef/owner, Terra), Nancy Silverton, Hiro Sone (co-chef/owner, Terra), Elizabeth Hong (executive chef, Osteria Mozza), Karen and Quinn Hatfield (chefs/owners, The Sycamore Kitchen and Odys + Penelope), Mary Sue Milliken (co-chef/owner Border Grill Restaurants and Food Trucks).

Photo courtesty of Ojai Valley Inn

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ABOVE: The Farmhouse features open courtyards and large, flexible interior spaces.

Guests cook on Viking appliances in a large kitchen that has been designed with culinary demonstrations in mind. INSET: Culinary Ambassador Nancy Silverton.

Photos courtesy of Ojai Valley Inn

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She drove up from L.A., toured the site and the ambitious and expansive plans exceeded her expectations. Plus, they put her up for the night — she’d only been to the Inn once before, for a wedding.

Understandably, she fell in love with Shangri-La. “The goal of the program is to help the Ojai Valley Inn become a culinary destination and put The Farmhouse on the map. The only other place of this kind is Blackberry Farm (and they do terrific job) in Tennessee. I could see how much support Ojai was giving me and participating chefs,” she said. “It’s a wonderful treat for them to come up and stay three nights at the Inn and have some spa treatments. Most events around the country are charitable — this has a lot of benefits!

Plus it’s so close to L.A. and there are no airports involved, no time change, it’s very doable.”

She’s bringing in “local chefs” this first year and, if all goes well (so far, so good, many classes are sold out), she hopes to bring in chefs from further afield next year.

In April, Silverton conducted “Eat Like Phil Rosenthal and Nancy Silverton’s Friends Behind The Flame,” an event and demonstration with pals Suzanne Tracht of Jar, The Border Grill’s Mary Sue Milliken, Karen Hatfield from The Sycamore Kitchen and Lissa Doumani and Hiro Sone from the now-shuttered Terra in St. Helena.

Over a recent June weekend, Silverton “Celebrated Pasta” with a Saturday lunch demo the day before a family-style Sunday pasta dinner with pastaman/Felix chef Evan Funke, who has a handmade pasta book coming out in September.

“Evan hand-rolled all of his pasta with a long wooden pin. We made a collaborative lunch with pasta appetizers and an Indian spice chicken salad.

He made three courses of pasta, Osteria Mozza made one and the hotel did dessert for the dinner!”

Silverton continued enthusiastically.

“I curated seven two-day events — lunch and dinner or two dinners so people can come for the

weekend and do both! For our welcome event, “Lunch with Phil Rosenthal,” we showed clips from one of his shows we did in Italy and the hotel cooked a lunch inspired by different foods that Phil ate on the program.” Best known as the creator of the TV sitcom Everybody Loves Raymond, you can see Rosenthal eating around the globe on his Netflix program, Somebody Feed Phil.

Five more Silverton events are planned, including a hands-on mozzarella stretching workshop with demonstration of complimentary sauces and the aforementioned grilled cheese sandwich lunch with an Osteria Pizzeria menu utilizing the Farmhouse’s outdoor ovens.

Silverton has an impressive career by any measure, and yet seems to find the greatest satisfaction in those she has helped along the way. “I am most proud of the amount of people I’ve mentored and what they have gone on to do.”

And what of her own culinary heroes?

“In today’s world? Jose Andres, Ruth Reichl and Alice Waters. . . . I’ve tried to be as much like Alice as I can, both in the food that I cook and the way I choose my ingredients and the thought and the importance of how we choose to eat the foods that we eat. She is a huge hero and Wolfgang Puck was a huge mentor.”

Her ideal dinner party would more than likely take place at her vacation home in the Umbrian hilltop town of Panicale, on the outskirts of Perugia.

“Whoever is around whenever I decide to have a party are, hopefully, the lucky ones! I never plan a party around who I want at it. For the most part, when I am in the mood to have a party — mainly in Italy — it could be 20 or 75, which includes the entire village!”

One can dream to be in Umbria when the cook is in residence and the hosting urge strikes. Closer to home, hit one of her events at The Farmhouse and partake in the party.

“I love taking the back roads on the drive from L.A.” she concluded. Other advantages? Silverton can invite her foodie friends to enjoy the valley as she basks in her temporary digs while in residence.

“They put me up in a beautiful villa that sleeps 10 and has an outdoor kitchen and gorgeous pool.

It really is a vacation for me in the beautiful Ojai Valley!”

Silverton succinctly wrapped up our chat with just two words when asked her advice on life lessons learned in the kitchen: “Work hard!” v THE FARMHOUSE AT OJAI VALLEY INN 905 Country Club Road, Ojai 855.697.8780 www.ojaivalleyinn.com/farmhouse

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SVN I Rich Investment Estate Partners ISSUE: JULY-AUGUST 2019

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There is a bedroom and bathroom on the 54

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main level, as well as a powder room. On the second floor is the luxurious master suite with breathtaking views. It features wall to wall glass windows, his and her bathrooms, a fireplace, vaulted ceilings and a viewing balcony. Additionally, there are two ensuite bedrooms, a study, and a laundry room on the second level. Enjoy the outdoors on the wonderful deck overlooking the water, with a ramp leading to your boat dock. Amenities on the deck include a firepit and built-in barbecue. The big ocean is accessible for your sailing

| J U LY / A U G U S T 2 0 1 9

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Spacious living room with large picture window framing the Channel Islands and Pacific Ocean.

Liberal use of premium Calacatta Gold Marble on the Kitchen Island, bathrooms, and laundry work space. Countless restored Spanish Revival light fixtures throughout. Views of the ocean from each of the upstairs bedrooms. Park-like yard with numerous terraces for enjoying classic Southern

California outdoor entertainment. Private dining patio accessorized with DCS rotisserie BBQ and wood-burning pizza oven. Several varieties of citrus dot the hillside landscape. This home has Old World charm and is a short distance to beaches, schools, downtown shopping and restaurants. For additional information, please contact Bob Ridgway, Comden|Ridgway|Barosso Group - Keller Williams West Ventura County, 805-320-1811.

BEDROOMS:

3

BATHROOMS:

2

PRICE:

$1,625,000

EXPERIENCE THE FRED EVANS TEAM

Fred Evans and his team have been in the top 1 % of all RE/MAX agents in the U.S for over 20 years . See Fred Sell ! He Sells Well!

ST D JU TE S LI

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

Call Tori Pearson (805)216-2060 for information.

LISTED AT $2,500,000 WWW.WESTRIDGEOFSEAMONRANCH.COM

DESIRABLE VENTURA HEIGHTS. Panoramic ocean, island, city & hillside views. Private courtyard w/ views. Classic dream kitchen w/ granite counters & stainless steel appliances. Featuring 2 BR, 2 ½ BA & 2265 sq. ft. Hardwood floors. Open balcony which offers gorgeous views. Private backyard w/ spa.

WWW.2360HYLAND.COM LISTED FOR $1,695,000

RS G IN FFE K TA UP O CK BA

DESIRABLE SKYLINE ESTATES. Located as the last house at the top of the hill w/ over 2/3 of an acre lot. With commanding views of the ocean, islands, city & more, this contemporary style remodeled home features 4 BR, 2 ½ BA home. The back yard includes an in-ground spa & large entertainment area.

WWW.5575TOPATOPA.COM $1,575,000

ST D JU TE S LI

FILLMORE 6 ACRE AVOCADO RANCH. TWO HOUSES. Main residence w/ 3 BR & 3 BA. House #2 is a 2 BR & 1 BA. Additional 2400 sq. ft. workshop & horse stalls. Approx. 600 income producing avocado trees. Gross income of over $85,000 in 2018.

WWW.3521SYCAMORE.COM ALL THIS FOR $1,375,000

VENTURA’S DESIRABLE CAVANAUGH PARK. Built in the 1950s w/ 3 BR & 2 BA. Approx. 2300 sq. ft. Refinished hardwood floors.

Ocean views. Alley access & R.V. parking. Guest quarters w/ separate entrance.

WWW.325CAROL.COM PRICE REDUCED TO $879,500.

240 DEGREE PANORAMIC OCEAN, ISLAND AND CITY LIGHTS VIEW LOT IN VENTURA. High above downtown Ventura on a private street of about five homes. Over a quarter acre lot. Utilities in the street. Now is your chance to secure a spectacular view lot in the city.

WWW.FREDEVANS.COM OFFERED AT $795,000

OAK VIEW GEODISC DOME ON 2 LEGAL LOTS. Fully renovated.

Featuring 3 BR, 2 ½ BA w/ approx. 1745 sq. ft. Double lot w/ approx.

12,500 sq. ft. Subdivide for a 2nd house, or an artist studio.

LISTED FOR $679,000 WWW.65APRICOT.COM

DOWNTOWN VENTURA VIEW CONDOMINIUM. This ocean and island & city view property has 2 BR, 2 BA. Highly upgraded end unit and rarely lived in, used as a get-away home for owner. Private, gated laundry in unit. Close to beach, restaurants and Botanical Gardens.

WWW.FREDEVANS.COM LISTED FOR $649,000

SOUGHT AFTER MID-TOWN VENTURA CAMINO RANCHO TRACT. Featuring 3 BR, 1 BA & built in 1953. Almost 1200 sq. ft. Lot approx.

6760 sq. ft. Hardwood floors under carpet. Thousands of dollars of mature palm trees. Possible R.V. parking. Newer roof. Close to shops, schools and everything. Bike path to the beach & Marina.

WWW.563JOANNE.COM LISTED FOR $640,000

VENTURA ONDULANDO LOT. Spectacular views of the City, Ocean, islands & farmlands. Highly sought after and desirable neighborhood.

Certified building pad. Grading & soils clearance. Private location.

Flat over 1/3 acre lot.

WWW.FREDEVANS.COM REDUCED TO $499,000

VACANT & BUILDABLE HARD TO FIND OCEAN & ISLAND VIEW LOT. Heart of Ventura with .84 acres. Avocado trees included. Soil & geological completed. Gas & power at the street. Views of ocean & mountains.

WWW.FREDEVANS.COM ONLY $449,000.

DESIRABLE ORCHARD LANE TERRACE, OXNARD. This 3 BR + 2 BA condo floorplan rarely goes on the market. Built in 1973 w/ approx. 1242 sq. ft. It has been recently updated. Vinyl plank flooring & carpet. Inside laundry. HOA includes community pool & spa, landscaped grounds, sewer, trash, & optional RV Parking. Close to The Collection, shopping, restaurants & freeway access!

PRICED AT $355,000 WWW.FREDEVANS.COM

Fred Evans-Bringing a world of Real Estate knowledge & experience to Ventura County. Over 2900 families served

NOW IN OUR 34TH YEAR!!

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

Moving in? Moving out? Moving up?

I can help you with that!

VENTANA HOME SALES INDEX presented by Harris Mortgage

➡

Ad Executive: Barbara Kroon

➡

AD SOLD PROOF AVERAGE PRICE HOMES (805) 648-2244

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

ISSUE: JULY/AUG 2019

+7.1%

Adela Trainor

-2.4%

JUNE 2018 VS. 2019 TREND

DRE # 01985025

CAMARILLO

Cell: 805.701.7694 AdelATrAinor@bhhscAl.com @TeAmTrAinor12

87 $656,300

# HOMES SOLD AVERAGE PRICE

10 $425,800

10 $461,200

# HOMES SOLD AVERAGE PRICE

49 $794,800

47 $805,900

# HOMES SOLD AVERAGE PRICE

42 $701,900

38 $695,000

18

16 $1,110,600

FILLMORE

NEWBURY PARK

Mark & Bonny Goetz www.GoetzYourHome.com

MOORPARK

Ventura County & Santa Barbara County HOME Ad Executive:

OJAI

# HOMES SOLD AVERAGE PRICE

$1,079,800 AD PROOF

OXNARD GOETZ YOUR Warren Barrett (805) 648-2244 Date:_______________________________ # HOMES SOLD 114 NOTICE: PLEASE THIS PROOF TO y and indicate all corrections clearly.

You will FAX have a “1st Proof”, “2nd Proof”, and “Final Proof”.

If we receive no proof after the 1st or 2nd Proofs, REAL ESTATE AVERAGE PRICE $619,700 d is not meets your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date andSignature: sign at the bottom.

ISSUE: JULY/AUG 2019 __________________________ (805) 648-2245 ASAP Bonnykgoetz@gmail.com.

(805) 886-5543 PORT HUENEME tion.

tes

not .

Just Listed by BAHURA & ASSOCIATES 390-392 Coronado Street, Ventura

JUNE ‘19

91 $691,600

# HOMES SOLD AVERAGE PRICE

©2019 Berkshire Hathaway HomeServices California Properties is a member of the franchise system of BHH Affiliates LLC.

JUNE ‘18

138 $546,800

# HOMES SOLD AVERAGE PRICE

25 $384,400

28 $401,300

# HOMES SOLD AVERAGE PRICE

12 $555,500

11 $453,200

SANTA PAULA

SIMI VALLEY Charming Duplex in coveted Midtown. # HOMES SOLD 144 158 Ride your bike to the beach, walk to local restaurants…

AVERAGE PRICE $663,100 $624,500 Client: Harris Mortgage Ad Executive: Caitlynn Hoehn Circa 1929 Spanish style architecture, hardwood floors, THOUSAND OAKS arched entry, coved ceilings. Loads and loads of vintage style…

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 aft F I N E

L I V I N G

I N

V E N T U R A

C O U N T Y

m o n t h l y

AD WILL RUN AS IS. If this proof meets your approval on the 1st proof, check off “FINAL PROOF (APPROVED)” box, date and # HOMES SOLD 97 96sign at the bottom. ISSUE: JU

Offered at: $729,000.

AVERAGE PRICE VENTURA

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

# HOMES SOLD AVERAGE VENTURA PRICE

$765,400

$825,800

87 $666,800

109 $590,900

Date:_______________________________ TOTAL # OF SALES 689

738

Ventana Monthly Home Sales Index is presented each month as part of the real estate section.

Signature: __________________________ The figures are sourced from sales reported to MLS for the period of 6/1/19 to 6/30/19.

Ventana Monthly Home Sales Index © Ventana Monthly, 2019.

Committed to providing you the rate and service you deserve!

“We are local, experienced, and value-driven!

It would be our honor to assist you in your mortgage needs.”

Brian Harris Loan Originator CalBRE# 1943043 NMLS# 1119934

56

|

ventana

|

CALL TODAY 805.827.4612 www.harrismortgage.net

J U LY / A U G U S T 2 0 1 9

NOTICE: PLEASE FAX THIS PROOF TO

Date:_______________________________

Ariel Palmieri

Juliet Esquibias

CalDRE #01501968

CalDRE #01831073

Karen Stein

CalDRE #01505059 REALTOR®

REALTORS®

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

ArielandKaren.com JulietReviews.com

JulietReviews.com ArielandKaren.com

5348 Rincon Beach Park Dr., Ventura Breathtaking Views of the Pacific Ocean & Channel Islands!

Breakers Way, Mussel Shoals, Ventura Unobstructed Ocean Views!

2461 Jamestown Court, Mandalay Bay, Oxnard Multiple Boat Docks for Water Leisure!

Coastal elegance combines with spectacular views in this contemporary home. With 50 feet of ocean frontage, the seascape is breathtaking. The Seacliff Beach Colony is a gated enclave of 49 homes tucked on the coast halfway between Ventura and Montecito. 4 Bedroom + 6 Baths - 3,971 SF Listed for $4,900,000

Little Rincon is a coastal hideaway north of Solimar and south of Carpinteria. This quintessential beach home has an oversized oceanfront deck, dramatic views from the master, family room, dining room and kitchen, and an oceanfront rec room. 2,050 SF. 3+3. Listed for $2,000,000

West and North corner location provides an oversized boat dock easement with multiple docks. Light-filled home with many upgrades and more than 200 feet of dock space.

4 bedrooms + 3 baths – 2,192 SF Listed for $1,795,000

OUT OF AREA GEM

5311 Beachcomber St., Mandalay Shores, Oxnard Every day is a vacation at this beach getaway!

1860 N. College Circle, Long Beach Gorgeous Home on Tree-Lined Street!

3794 Via Pacifica Walk, Oxnard Well-Located Single Story Home!

Gorgeous, custom-built beach home a half-block to the sand. This is a spacious property with multiple areas to entertain, relax, work and play!

4 bedrooms + 4 baths – 3,280 SF Listed for $1,350,000

Unique custom home in exclusive neighborhood.

Hardwood floors, stone fireplace, newer A/C! Close to CSU Long Beach, restaurants, shops, and minutes to the water.

3 bedrooms, 2.5 baths, 1,687 SF Listed for $829,900

Single-story living in a super location close to the beach, harbor, dining and retail. Extremely light attached home with private 2-car garage, two outdoor patios and 3 bedrooms. Community offers pool, spa and tennis. 1,385 SF Listed for $485,000

IN ESCROW

918 Colina Vista, Ondulando Neighborhood, Ventura 14,600 SF buildable lot!

201 S. Ventura Rd., #15 - Anacapa View, Port Hueneme Remodeled townhome one block from the beach!

5436 Reef Way, Mandalay Shores, Oxnard Coastal chic living with incredible views!

This land backs up to the open space and tranquility of a lush barranca. The site includes eligibility for Certificate membership to the Ondulando Club. Listed for $385,000

Stunning new kitchen, including all new stainless kitchen and laundry appliances. Amenities include pool, spa, tennis and sport courts.

2 bedrooms + 2 baths – 967 SF Listed for $315,000

With approximately 3,100 square feet, this 4 bedroom, 3 full bath and 1 partial bath home offers whitewater views and island views. Extensively remodeled, the style is coastal chic. Smart home features for entertainment, security and convenience, and a roof deck with forever views. Listed for $1,650,000

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

Ariel Palmieri

Karen Stein

SHORT LIST BLUE/ORANGE

Through July 28 | Ventura In a London psychiatric hospital, an enigmatic patient claims to be the son of an African dictator. As the story unfolds, the tale becomes unnervingly plausible. The play has been described as an incendiary tale of race, madness and a Darwinian power struggle at the heart of a dying National Health Service.

Presented by Beacon Theater Company. Show dates Fridays and Saturdays at 8 p.m. and Sundays at 2 p.m. through July 28. Tickets: $22. Namba, 47 S. Oak St., Ventura. For more information, visit www.beacontheatercompany.com.

LITTLE SHOP OF HORRORS

July 25 – Aug 11 | Moorpark The deviously delicious Broadway and Hollywood hit has devoured the hearts of theatre goers for over 30 years. This tongue-in-cheek performance will feature a series of increasingly large versions of Audrey II, the man-eating-plant that will be “fed” as the show progresses. This musical-comedy kicks off Moorpark College’s Summer 2019 season. $15-20.

Moorpark College Performing Arts Center, 7075 Campus Road, Moorpark. For more information, visit www.moorparkcollege.edu.

OXNARD SALSA FESTIVAL

July 27-28 | Oxnard It’s time again to get muy caliente with all things chili when the Oxnard Salsa Festival returns this summer. Expect hot Latin sounds, exotic dancing and spicy culinary flavors whilst celebrating all things pepper. Live salsa bands, salsa dance lessons, a tasting tent with dozens of different varieties of salsa and hot sauces, a salsa recipe challenge and more. Salsa lovers of Ventura County and beyond: Do not miss out! Admission is free, main stage seating is $5. Plaza Park, between Fifth and B streets in historic downtown Oxnard. For more information, visit www.oxnardsalsafestival.com.

VENTURA COUNTY FAIR

July 31 – Aug. 11 | Ventura Come one, come all to the country fair with ocean air. This annual festival features classic carnival rides, carnival treats, games, shows and more, with free entertainment practically every night. This year’s lineup includes Styx, Martina McBride, Melissa Etheridge, Collective Soul and more. Admission $9-12.

Ventura County Fairgrounds, 10 W. Harbor Blvd., Ventura. For more information, visit www.venturacountyfair.org.

PACIFIC FESTIVAL BALLET PRESENTS WIZARD OF OZ

Aug. 2 | Thousand Oaks Join Dorothy, Scarecrow, Tin Man and Lion as they journey to the Emerald City and be a part of their adventure as they confront the Wicked Witch and discover there is no place like home. Performed by the Pacific Festival Ballet, the resident company of the Thousand Oaks Civic Arts Plaza. Tickets: $26. Thousand Oaks Civic Arts Plaza, Scherr Forum, 2100 E. Thousand Oaks Blvd., Thousand Oaks. For more information, visit www.civicartsplaza.com.

CHOWDERFEST

Aug. 4 | Oxnard Chowderfest is an annual collaborative fundraiser hosted by the Channel Islands Maritime Museum, International Order of the Blue Gavel and local Yacht Clubs featuring local restaurants giving their best in the Chowder Cook-off. Clam, corn, Manhattan, potato, and veggie chowders are well represented at this chowder championship, bread bowl not included! As if that isn’t enough, festival goers can procure wine, a variety of side dishes and live blues music as well as free admission to the museum. Proceeds support the Channel Islands Maritime Museum, a nonprofit which celebrates “Five Centuries of Art

5 8 | v e n t a n a | J U LY / A U G U S T 2 0 1 9

that Sails” and gives back to the community. Tickets: $25 presale, $30 at door. Channel Islands Maritime Museum, 3900 Bluefin Circle, Oxnard. For more information, visit www.cimmvc.org/events/chowderfest.

JULY 27 - 28

OXNARD

PHIL SALAZAR AND THE KIN FOLK

Aug. 10 | Santa Paula Phil Salazar and the Kin Folk return for the Santa Paula Theater Center’s concert series. The band is a group of friends that have been recording and performing a unique mix of traditional music with rock, blues, country, jazz, Irish, pop and bluegrass for 33 years, guaranteed to have your toes tapping. Tickets: $20. Doors open at 7 pm with the concert beginning at 7:30 p.m. Santa Paula Theater Center, 125 S. 7th St., Santa Paula.

For more information, visit www.santapaulatheatercenter. org.

WILD AND SCENIC FILM FESTIVAL

Aug. 17 | Ventura The Wild and Scenic Film Festival is where activism gets inspired. Hosted by the Ventura Land Trust, the 10th annual event will feature short films dedicated to the beauty and bounty of our natural world. 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, 2575 Vista Del Mar Drive, Ventura. For more information, visit www.venturalandtrust.org.

JULY 31 - AUG. 11

VENTURA

ALL IN THE FAMILY

Aug. 24-25 | Ventura Barbara Epstein directs this show featuring Valeri Perri, who made her professional stage debut as Eva Peron in the Broadway National Tour of Evita. In this cabaret, she is joined by her talented twin sons Benny and Jack Lipson, multiinstrumentalists and vocalists who have shared the stage with such luminaries as Josh Groban, Darren Criss and Wynton Marsalis. In between showstoppers, the trio shares humorous and revealing personal stories about their experiences onstage and at home. Tickets: $35-55. Saturday show time 8 p.m., Sunday 2 p.m. Rubicon Theatre Company, 1006 E. Main St., Ventura. For more information, visit www.rubicontheatre.org.

ANTHROPOCENE KELP FOREST

Through Aug. 26 | Oxnard Emma Akmakdjian’s mixed-media artworks trace the troubled relationship of human and environment through material byproducts of industrial processes. Emma creates art in conversation with scientists and members of diverse community groups, such as botanists of the Hualapai Indian Tribe. Her woven sculptures combine ancestral weaving practices with found industrial materials such as nylon commercial fishing rope, and her sculptures consider the symbiotic influence of society and nature. The interconnected web of life is made apparent through repurposing pollution, plastics and overfishing debris. Observations and data collections of coastal populations, development, plastics, global ocean economies and native cultures are visualized through her art. Museum admission: $3-7. Channel Islands Maritime Museum, 3900 Bluefin Circle, Oxnard. For more information, visit www.cimmvc.org.

ON THE HORIZON

OXNARD JAZZ FESTIVAL

Sept. 14 | Oxnard Oxnard Jazz Festival is back with an amazing lineup of jazz, soul and Latin rock artists and an eclectic calendar of not-tobe-missed shows. The fourth annual festival will feature jazz superstar Keiko Matsui, Rose Royce, West Coast Jam and many more, with host Tom Brown. Tickets: $18-102. Oxnard Beach Park, 1601 Harbor Blvd., Oxnard. For more information, visit www.oxnardjazzfestival.com.

THROUGH AUG. 26

OXNARD

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

LIFE’S A BEACH! BETTER CALL BLAKE!

YOUR BEACH HOME BUNGALOW DREAM COME TRUE!

1-level beach home, just 1 lot & steps from the sand, with ocean, islands, breakwater & beach views, on a rarely offered, oversized, 6638+/- SF lot! This beach cottage offers 3BR, 2BA with 1724+/- SF. Centrally located between Malibu & Santa Barbara, Ventura is ranked as a top city in the U.S. So, if you love strolls on the beach, gorgeous sunsets or simply relaxing, Pierpont living & this lovely beach cottage is your dream come true!

Offered at $1,697,000. Visit: www.1005Woodstock.com

JUST LISTED! BETTER CALL BLAKE!

SPANISH CUTIE IN DESIRED MID-TOWN, VENTURA!

Rare and absolutely charming, 1926, midtown Ventura, Spanish casita boasts 3BR, 2BA with 1364 SF! Original hardwood floors, coffered ceiling, archways, wood-cased windows, French doors! Living room, formal dining room, cheerful breakfast room, plus cozy sunroom! Vintage kitchen & indoor laundry! Master bedroom with en suite bath! Period features thru-out! All this plus, walking distance to shops, restaurants and the beach!

Offered at $745,000 VISIT: www.BlakeMashburn.com

JUST LISTED! BETTER CALL BLAKE!

WOOD RANCH TOWNHOME WITH LAKE VIEWS!

Upgraded townhome in prestigious Wood Ranch! 2 master-suites, 2.5 baths. Overlooks Wood Ranch Golf Course with VIEWS of the lake, golf green & natural open space! Light n’ bright & lovingly updated! Too many improvements to mention here - MUST SEE! Located within walking distance to the golf course, hiking & mountain bike trails, with close proximity to the Ronald Reagan Library, dining, shopping & MORE! Offered at $499,900 VISIT: www.BlakeMashburn.com

BEACH BARGAIN! BETTER CALL BLAKE!

CHARMING, RUSTIC, 70’S BEACH HOME!

4BR + sleeping loft, 3BA, 2741+/- SF. Soaring, beamed ceilings, sky-lites, wood floors! Spacious master with fireplace & walk-in closet! Optional granny suite/private office with separate entry! HUGE, private roof-top deck, plus beach~inspired rear yard of reclaimed wood, saltillo tile, sectional seating, fire-pit, bubbling spa, outdoor shower, bar & BBQ! Peek-aboo ocean view, views of the unspoiled dunes, mountain views! Park, harbor & beach all within walking distance with walkway straight to the sand & ocean! PRICED RIGHT! $925,000. Visit: www.1445Harbor.com

JUST LISTED! BETTER CALL BLAKE!

TROPICAL MID-TOWN MAGICAL!

Move in ready 3BR bungalow with 1222+/- SF. Tropical landscape, pavered driveway, covered front porch with bubbling fountain! Open concept living & dining areas with faux~wood floors! Chef’s kitchen! Remodeled bath!

Newer roof, exterior stucco, dual pane windows, paneled doors, forced air furnace, ceiling fans, 200 amp electrical main, grounded electrical outlets, copper plumbing, expansive laundry/mud room with separate entry, newer paint in & out! Offered at $659,900. VISIT: www.BlakeMashburn.com

COMING SOON! BETTER CALL BLAKE!

4 BEDROOMS, 2 BATHS IN DESIRED FREMONT SQUARE!

Boasting almost 1600 SF on 1-level, this mid-century home is situated in desired North Oxnard, on a large 6621+/- SF lot! Hardwood floors in the large living/dining area with wood-burning fireplace! Vintage kitchen with interior laundry, plus sunny breakfast room! 2 of 4 bedrooms are en suite with shared Jack & Jill full-bath!

Fenced rear yard, covered patio, attached 2-car garage, MORE! Offered at $499,900. VISIT: www.BlakeMashburn.com

CALL TODAY!

805-856-9350

CalB.R.E. #01065624

www.BlakeMashburn.com

Ms. Lori Stern Licensed Assistant

If your property is currently listed for sale, please disregard this information; it is not our intent to solicit your listing; we cooperate with all area brokers. Restrictions apply - Better call Blake.

Summer Sale 10-50% OFF select items

including estate and Lynn’s custom pieces in stock

John Muscarella Master Jeweler

805.642.5500 For more information please visit our website

www.LynnsJewelry.com

4572 Telephone Road, #906, Ventura, CA 93003 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.