Page 1

SE P T E M BE R 2017

FOOD &WINE


When not just any house will do...

We Bring You Home. BHHSCALHOMES.COM THOUSAND OAKS

WESTLAKE VILLAGE

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CAMARILLO

©2017 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

MOORPARK


888.375.2360 www.MBZThousandOaks.com In the Thousand Oaks Auto Mall


©2017 California Closet Company, Inc. All rights reserved. Each franchise independently owned and operated. CA750526

Experience the before and after

SANTA BAR BAR A WEST H O LLYWO O D

STU D I O C ITY WESTLAK E VI LLAG E

SANTA M O N I CA - Coming Soon


See more stories #CCBeforeAfter

californiaclosets.com 8 0 0 . 2 74 . 6 7 5 4


Discover Olivella — the all new signature restaurant at the authentically reimagined Ojai Valley Inn & Spa. It’s a true culinary achievement where valley-to-table cuisine comes alive with an adventurous California take on Italian gourmet. And, it has recently been honored as the only 4 star restaurant between LA and Northern California. Reserve your favorite table today.

855.318.5781 OjaiResort.com

©2017 Ojai Valley Inn & Spa


drink in the light

lightsculptures The functionality of lighting with the intrinsic qualities of art give your room something to say. Handmade by artist Timothy J. Ferrie Studio: 31200 La Baya, Suite 305 Westlake Village, CA 91362 Email: tjferrie@me.com 805/276-5655 www.tjferrie.com


fall in love with the

31943 Agoura Road | Westlake Village, CA | 91361 | westlakevillageinn.com | 818.889.0230


W I L L I A M H E N R Y. C O M WEST 9528 S. Santa Monica Blvd. · Beverly Hills (310) 470-9063

DAVID ORGELL 262 North Rodeo Drive · Beverly Hills (310) 273-0399

MICHIKO JEWELRY DESIGN 228 Main Street · Seal Beach (562) 431-3237


Contents SEPTEMBER 2017 • FOOD & WINE

FEATURES 88

A Perpetual Notion

At Apricot Lane Farms biodiversity is key to healthful, delicious food. By Joan Tapper Photographs by Gary Moss

96

The Word on Wine

Popping the cork on the Central Coast sipping scene.

COVER: © DARREN MUIR/STOCKSY UNITED; THIS PAGE: GARY MOSS

By Shauna Burke Photographs by Gary Moss

10

SEPTEMBER 2017 / 805LIVING.COM


THE DAY-DATE 40 The international symbol of performance and success, reinterpreted with a modernized design and a new-generation mechanical movement. It doesn’t just tell time. It tells history.

OYSTER PERPETUAL DAY-DATE 40 IN PLATINUM

rolex

oyster perpetual and day-date are ® trademarks.


Contents SEPTEMBER 2017 • FOOD & WINE

68

56

DEPARTMENTS Pulse

37 Tracking the Beat of the 805

Finds

47 Purple Passion Prepare guests for the royal treatment with aubergine entertaining essentials. By Jennie Nunn

52 Mixed Greens Borrow shades of spring to tend to your fall wardrobe. By Frances Ryan

54 Modern Mules

Slide into the shoe of the moment. By Frances Ryan

56 Travel By Erin Rottman

Insider By Heidi Dvorak

60 Local Events & Family Fun 62 Hot Ticket 64 Show Your Support 67 Worth a Drive 67 Give Back

12

SEPTEMBER 2017 / 805LIVING.COM

68 Mind Body Soul By Elizabeth Turner

Arts & Culture 72 Fish Tales

Archaeologist Brian Fagan’s new book traces our interaction with the bounty of the oceans. By Joan Tapper Photographs by Gary Moss

Faces in the Crowd 76 Phillip Frankland Lee

Good Deeds

82 Girl Scouts of California’s Central Coast, Music Academy of the West, and Paw Works of Camarillo Text and photographs by Mark Langton

Taste

104 FOOD: A Fine Kettle of Fish

Bouillabaisse and cioppino call for fresh-from-the-net seafood this fall. Our catch of the day includes recipes from two local eateries. By Jaime Lewis

Upgrades

78 Lakeside Living

With maximized views, a partyfriendly kitchen, and multiple conversation areas indoors and out, this home is designed for entertaining. By Nancy Ransohoff Photographs by Gary Moss

Down by the Bay The quiet bayside town of Los Osos near Central Coast wine country steps up with a new dining spot. By Victoria Woodard Harvey Photographs by Gary Moss

116 Dining Guide

P.S. Sketchpad

136 The Secret Lives of

Food and Wine (another in an ongoing series)

By Greg Clarke

108 WINE: Come Together Wine makes the cocktail in these splendid new sippers. By Shauna Burke

and Margarita Kallas-Lee A culinary couple dishes out their fare at the Montecito Inn. By Nancy Ransohoff

112 DINING OUT:

In Every Issue

20 Editor’s Note 26 Masthead 30 Behind the Scenes

Visit Us Online! 805living.com Instagram, Facebook, Twitter, and Pinterest keyword: 805Living Check out the free digital version of 805 Living on our website and on issuu.com. It’s smartphone and tablet compatible. Become an 805 Living Insider! Sign up to receive “The Insider,” our free mid-month newsletter that provides additional suggestions for local events and activities, last-minute getaway ideas, and little extras—like food and wine tips—to help you get through the month. Insiders will also receive special offers, contest news, event invitations, and more. Subscribe at 805living.com.

112: GARY MOSS; 56: ERIC WOLFINGER; 68: © ALAN SHAPIRO/STOCKSY UNITED

112

47


Some resorts have a beautiful view. Ours has thousands.

Introducing Celebrity Edge, a revolutionary new ship designed to leave the future behind. With spectacular two-story Edge Villas, featuring panoramic views, personal butler service, direct access to the exclusive sundeck and pool, as well as private dining and the concierge lounge. Celebrity Edge stands apart from anything else at sea. Bookings now open. Availability limited. 1-800-CELEBRITY | celebritycruises.com/edge | Call your travel agent

All images of Celebrity Edgesm are artistic renderings based on current development concepts, which are subject to change without notice. Celebrity Edge and Edge are trademarks of Celebrity Cruises. Š2017 Celebrity Cruises. Ships' registry: Malta and Ecuador.


VISIT TASTE RELAX Jerry Lohr helped pioneer Paso Robles Wine Country. For 25 years, our J. Lohr Paso Robles Wine Center has been an iconic, “must stop” for visitors. Warm hospitality. Fun, never stuffy wine education. And, of course, award-winning vintages – many, like our Gesture Rhône-style releases available only here, “at the source.” Stop by and see why J. Lohr is Paso Robles. 6169 Airport Road (Off Hwy 46 East) | 805.239.8900 Tasting Daily 10am - 5pm


Morgan Stanley Congratulates: Barry Garapedian

Seth Haye

—Financial Times

—On Wall Street

2017 Top 400 Advisors in America

2017 Top 40 Under 40

The Oaks Group at Morgan Stanley | 805-494-0215

FRONT, LEFT: Seth Haye: Executive Director, Financial Advisor; Barry Garapedian: Managing Director–Wealth Management, Financial Advisor; Gregory Givvin: Senior Vice President, Financial Advisor; BACK, LEFT: Anna Quirino-Miranda: Client Service Associate; Carlos Garcia, Financial Advisor; Elisa Decker: Assistant Vice President, Relationship Manager; Stephanie Hartmire: Senior Registered Service Associate; Clint Spivey: Relationship Manager; Lanelle Morin: Client Service Associate

©2017 Morgan Stanley Smith Barney LLC. Member SIPC

CRC# 1797263 5/17

The Financial Times Top 400 Financial Advisors is an independent listing produced annually by the Financial Times (March, 2017). The FT 400 is based on data gathered from advisors, broker-dealer home offices, regulatory disclosures and the FT's research. The listing reflects each advisor's status in six primary areas: assets under management, asset growth, compliance record, experience and online accessibility. The award does not evaluate the quality of services provided to clients. The rating may not be representative of any one client's experience and is not indicative of the Financial Advisor's future performance. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to The Financial Times in exchange for the rating. On Wall Street's Top 40 Under 40 asks brokerage firms to nominate their top young brokers. Of those nominated, On Wall Street bases its rankings on quantitative and qualitative criteria. Financial Advisors are ranked by their annual trailing-12 month production (as of Sept 30, 2014). The rating is not indicative of the advisor's future performance. Neither Morgan Stanley Smith Barney LLC nor its financial advisors pay a fee to On Wall Street in exchange for the rating.


explore the splendor of

EUROPE ON AN AMAWATERWAYS WINE CRUISE


A DV E R T I S E M E N T

E

urope is truly a wine enthusiast’s paradise. And what better way to drink up the splendor of renowned and historic vineyards than sailing through them on a luxury river cruise? Austria’s UNESCO-designated Wachau Valley; France’s celebrated Bordeaux area and equally distinguished Côtes du Rhône region; Portugal’s Douro Valley; and Germany’s breathtaking Rheingau and Moselle regions—all yield way to exceptional epicurean adventures. AmaWaterways Wine Cruises will enliven your senses as you savor the beauty of legendary vineyards and indulge in local vintages like Hermitage, Riesling, Gewürztraminer and Port.

THE WONDERFUL WORLD OF WINE Nothing can turn an occasion into a celebration, spark a conversation, and elevate a meal from ordinary to elegant quite like wine. Kristin Karst, Executive Vice President & Co-Owner of AmaWaterways embraces this philosophy, and that’s why AmaWaterways has curated a celebrated collection of Wine Cruises designed to provide palate-pleasing adventures.

A PERSONAL WINE HOST

A Palate-PLEASING JOURNEY

Qualified industry experts who enthusiastically share their passion of wine will join you on your journey. Always insightful, they’ll lead you through interactive discussions and wine tastings. You’ll also have fun learning how to tantalize your taste buds at a food and wine pairing dinner designed to heighten the dynamic relationship between the two. Rosemary-crusted lamb? A clear match for Châteauneuf-du-Pape. Oysters on the half shell? Try a Loire Valley white. Rich chocolate cake? Port is in order.

As a member of La Chaîne des Rôtisseurs, the exclusive international culinary society, AmaWaterways excels in offering exquisite, locally-inspired cuisine—ensuring an authentically delicious experience. Relish a variety of dining choices, including The Chef's Table. Watch as your chef prepares a true tasting menu paired with carefully selected wines reflective of the places you visit. Throughout your journey, indulge in unlimited distinctive wine and beer served during lunch and dinner.

AUTHENTIC ENCOUNTERS

SAIL ON THE HIGHEST RATED SHIPS IN EUROPE

Add to the rich tapestry of local culture with authentic encounters. Walk with vintners through the same fields their ancestors toiled. Learn the differences between a Moselle Riesling from Germany and an Alsatian Riesling from France. Get an in-depth understanding of the nuances between Bordeaux’s Left Bank and Right Bank wines. Or go underground to taste Franconia’s wine at one of the world’s most beautiful wine cellars beneath the UNESCO Würzburg Residenz Palace.

With a variety of dining options, shore excursions and onboard amenities, you’ll always have the luxury of choosing how to enjoy your time—and the luxury of an unforgettable river cruise with AmaWaterways. Cheers to that! For more information, contact your Travel Agent, call our river cruise specialists at (888) 626-1439 or visit www.AmaWaterways.com

LEADING THE WAY IN RIVER CRUISING

Proudly located in Calabasas


SAN YSIDRO RANCH

More awards than any other hotel/resort in the United States.

#1 Favorite Leisure Hotel Anywhere in the world ... Forbes #1 Resort in the United States ... Travel + Leisure #1 Top 20 U.S. Hideaways ... Andrew Harper #1 America’s 100 Best Wine Restaurants ... Wine Enthusiast #1 Top 20 Food + Wine Resorts ... Andrew Harper #1 Most Romantic Restaurant ... Santa Barbara News-Press #1 Diner’s Choice ... Open Table Grand Award - Stonehouse Restaurant ... Wine Spectator Hall of Fame Award ... TripAdvisor 900 SAN YSIDRO LANE, SANTA BARBARA, CA 805-565-1700


Editor’s Note

Back to Basics WITHOUT GOOGLING IT, IN WHAT COUNTRY WAS MARGARINE INVENTED? I CAN ONLY ASSUME THAT MANY OF YOU PROBABLY ANSWERED THE GOOD OL’ USA, JUST LIKE I DID. THE SURPRISING TRUTH IS THAT IT WAS invented in France. Curious, since the French are fabled for using copious amounts of butter in their cuisine and regard the ingredient with the highest esteem. In the mid-1800s, Napoleon III challenged his countrymen to develop a cheap alternative to butter as a reaction to diminishing supplies of fats and oils in Western Europe. A pharmacist and chemist named Hippolyte Mège-Mouriès developed the concoction and patented it in 1869. Incidentally, when he tried to market the butter alternative, he found little success. This was France, after all. So why am I rambling on about butter and margarine? It stems from my recent introduction to a cookbook called Back to Butter: A Traditional Foods Cookbook written by Molly Chester. The title of her cookbook intrigued me, and upon further exploration, I learned about her philosophy of valuing unprocessed, natural ingredients as a way to achieve better health, which seems pretty darn logical to me. Molly values the traditional foods used by our ancestors, and she and her husband, John, put that belief into practice at their organic, biodynamic farm in Moorpark. In early August, photographer Gary Moss and I spent the day at the Chester’s enterprise to capture images for our story about Apricot Lane Farms (see page 88). In anticipation of our shoot, I decided to try the recipes we planned to feature. In respect to the cookbook author, I sourced the majority of the ingredients from the local farmers’ market and spent the day in the kitchen cooking. I felt so good about what I was making because everything was so incredibly fresh and healthful and delicious. By the time we got to the farm to see where it all begins, I was already convinced that getting back to basics is the only way to go. In culinary parlance, this issue has strong undertones of doing just that—but not totally. After all, what one does in one’s own kitchen is one’s choice, and this is no time to further provoke a divided nation. But with all due respect to Monsieur Mège‑Mouriès, I’ll be sticking with butter. Enjoy the issue!

Lynne Andujar edit@805living.com

20

SEPTEMBER 2017 / 805LIVING.COM

GARY MOSS

Editor in Chief & Publisher


Beauty. Warmth. Comfort. (It’s what we do best.)

I N T ERIOR D ESIG N | R EM AR KAB LE R ESO URC ES

Left to right: Kristen Love, Genaro Lagdameo, Karen Shoener, Marcella Van Huisen, Carla Padour

960 South Westlake Blvd., Suite #6, Westlake Village (805) 418-1890 www.InteriorDesignWestlake.com


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EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

edit@805living.com CREATIVE DIRECTOR

Bernard Scharf MANAGING EDITOR

Kathy Tomlinson DESIGNER

Sophie Patenaude PHOTO EDITOR

Gary Moss

photo@805living.com SENIOR EDITOR

Heidi Dvorak CONTRIBUTING EDITORS

Mark Langton (Philanthropic Events), Jennie Nunn (Shopping), Erin Rottman  (Travel), Frances Ryan (Fashion, Interior Design) CONTRIBUTING COLUMNIST

Jaime Lewis CONTRIBUTING WRITERS

Ryan Brown, Shauna Burke, Victoria Woodard Harvey, Grace Jidoun, Nancy Ransohoff, Joan Tapper, Elizabeth Turner CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITORS

Gaylen Ducker Grody, Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

Anthony Head © 2017 3Digit Media, LLC. All rights reserved.

805 Living and The Armchair Oenophile are registered trademarks. All rights reserved.

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805 LIVING, SEPTEMBER 2017


inspire

design

build

Introducing John Richard

2520 Thousand Oaks Blvd. Thousand Oaks, CA 91362 805-497-3222 | TheSofaGuy.com

design studio


Behind the Scenes

Now that college is over, do I have to let go? Boomers and Millennials are redefining the ties that bind parent and child in profound ways. Together they’re creating a new model for how families support each other. Our research shows that 74% of Boomers want to help out their kids well beyond college. That affects how each generation thinks about money. For some of life’s questions, you’re not alone. Together we can find an answer. Stephen W. Davis, CIMA® Senior Vice President– Wealth Management

Whether it’s apricot dressing, wine cocktails, or French caramels, it’s a challenge to keep up with culinary trends—although this issue meets and exceeds. For a few more, our featured contributors share their favorites from up and down the Central Coast. Shauna Burke “I love to see bartenders using fresh herbs, spices, and savory ingredients,” says contributing writer Shauna Burke (“The Word on Wine,” page 96, and Taste/ Wine, page 108). “Somerset in Santa Barbara has some of my favorite examples of this, including Ortega’s Revenge, which is made with tequila, smoked citrus, arugula, Thai chile, and wild elderflower.” Burke is the author of Meatless Musings and the editor in chief of Edible LA.

Ryan Brown Contributing writer Ryan Brown (Pulse, page 37) likes locally sourced meat and produce. “It allows me to experience the distinctive flavors of the 805 area,” says Brown. “I feel lucky to live in a place that shows its personality through such a wide variety of foods.” His short story, “Of Modest Material,” appears in the 11th volume of the Pomona Valley Review.

The Davis Group UBS Financial Services Inc. 3011 Townsgate Road, Suite 300 Westlake Village, CA 91361 805-367-3680 844-892-2438

ubs.com/team/davisgroup

CIMA® is a registered certification mark of the Investment Management Consultants Association® in the United States of America and worldwide. © UBS 2017. All rights reserved. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. CJ-UBS-1598456022

Victoria Woodard Harvey “Wine flights are good for exploring, and just the name makes me think I’m boarding a plane to someplace fun,” says contributing writer Victoria Woodard Harvey (Pulse, page 37, Dining Out, page 112). “Tastings in the Funk Zone’s hidden little oasis at Les Marchands in Santa Barbara are always a pleasure.” Woodard Harvey’s work appears in Ceramics Monthly.


NOW SELLING BRAND NEW HOMES ON VENTURA’S WESTSIDE 3 EXCEPTIONAL NEW HOME NEIGHBORHOODS/ 3 COMMUNITY PARKS ALONDRA Stylish Townhomes Up to 2,045 Sq. Ft. and 4 Bedrooms From the Mid $400,000s

LADERA Single-Family Homes Up to 2,604 Sq. Ft. and 5 Bedrooms From the Mid $500,000s BARCELO Single-Family Homes Up to 2,971 Sq. Ft. and 5 Bedrooms From the Low $600,000s COMMUNITY PARK

ALONDRA RENDERING

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Discover Solana Heights, a brand new residential community only 2 miles from Ventura’s downtown and close to shopping and dining, the Pacific Coast and local freeways. Call today to schedule your personal tour. 204 Chickasaw Street | Ventura, CA 93001 | 805-665-6085 | SolanaHeights@CalAtl.com | SolanaHeights.com

Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his or her own evaluation of useable area. Completion and/or move-in dates are estimated. Plans to build out this neighborhood as proposed are subject to change without notice. The estimated completion date of the community park is Fall 2017. The date of actual completion could substantially differ from the estimated date. Prices, plans and terms are effective on the date of publication and subject to change without notice. Depictions of homes or other features are artist conceptions. This community is part of Maintenance Assessment District #23, which provides funding for streetlights on public streets and alleys, drainage improvements, sewer improvements, street and alley improvements, and parks and park facilities for all District residents. CalAtlantic Group, Inc. California Real Estate License No. 01138346. 8/17


Behind the Scenes Our featured experts are right in step with new food and wine concepts. Here are their favorites. “I’m a fan of the iced matcha latte from Prospect Coffee [Roasters] in Ventura.” —Lori A. Stern

(Pulse, page 37) owner of Lori Food + Cakes Santa Barbara

“I love seeing more quality shared-plate options on menus like those at Finney’s Crafthouse in Westlake Village.” —Trevor Nare

(Taste/Wine, page 108) bar manager and sommelier of Q Sushi Westlake Village

“Young chefs, progressive restaurateurs, and fresh concepts like Barbareño doing creative things in Santa Barbara.”

“Wines made with wild yeast fermentation. Ampelos Winery makes delicious pinot noir using this method.”

—Justin Chao

(Pulse, page 37) founder and chef of Le Bon Garçon caramels Moorpark

STERN: STUDIO ARNA; FRANKLAND: JAKOB LAYMAN; CHAO: AMBER CANTERBURY

—Phillip Frankland

(Faces in the Crowd, page 76) chef and co-owner of Frankland’s Crab & Co. Montecito


Proud to join you at the table

W E L L S FA R G O P R I VAT E B A N K

We’re proud to stand with you to support 805 Living. Learning about what’s important to you is at the center of our conversations. Together, we’ll create a financial plan that aligns with your vision of the future.

Wealth Planning Investments

To start a new kind of conversation, contact your local Wells Fargo Private Bank office:

Private Banking Trust Services

Wells Fargo Wealth Management 2829 Townsgate Rd., Ste. 215 Westlake Village, CA 91361 805-777-8375

Insurance

Wells Fargo Wealth Management 118 E. Carrillo St. Santa Barbara, CA 93101 805-564-2876

wellsfargoprivatebank.com Wells Fargo Private Bank provides products and services through Wells Fargo Bank, N.A., the banking affiliate of Wells Fargo & Company, and its various affiliates and subsidiaries. Investment products and services are offered through Wells Fargo Advisors. Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, member SIPC, a registered broker-dealer and separate non-bank affiliate of Wells Fargo & Company. Trust services available through banking and trust affiliates in addition to non-affiliated companies of Wells Fargo & Company. Insurance products are available through insurance subsidiaries of Wells Fargo & Company and are underwritten by non-affiliated Insurance Companies. Not available in all states. © 2017 Wells Fargo Bank N.A. Member FDIC. NMLSR ID 399801 IHA-4771602


Beautiful Country Estate On Park-Like Grounds In North Ranch 4172 Oak Place Drive, Westlake Village Of all the neighborhoods in the Conejo Valley, the former CEO of Realtor.com and his wife selected Oak Place Drive in the highly coveted North Ranch community as their home. Come and see why! This carefully designed architectural masterpiece of approx. 7,000 sq. ft. shows magnificently scaled rooms. It is serenely situated on a park-like lot with mature trees, varied plantings and the level of privacy that most luxury buyers seek in Southern California. This preeminent property has been owned and deeply appreciated by only two fortunate families since its premiere location on Oak Place Drive was selected for construction some 23 years ago.

Offered at $2,750,000 - www.4172OakPlace.com

Sigi & Pam 818.879.2999 Luxury CollectionSM Specialists sigiandpam@sigiandpam.com www.sigiandpam.com Sigi CalBRE # 00589771 / Pam CalBRE # 00669728

Associate Brokers. Š2017 Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.Ž Equal Housing Opportunity.


Elegant Contemporary Mediterranean Style Home in North Ranch 4289 Coachman Circle, Westlake Village A custom, contemporary Mediterranean hilltop estate offers panoramic mountain and city light views south toward Malibu and north toward the mountains beyond Simi Valley. Situated on a cul-de-sac in the hills of North Ranch, the entertainer’s yard includes a custom pool, spa, waterfall and nearby tiled barbeque center. The high quality features and fixtures throughout offer a highly functional floor plan and delightful architectural elements. These include the custom ceiling structures adding additional reflected lighting and spaciousness, as well as custom designed windows to maximize the views of the region and mountains beyond.

Offered at $2,995,000 - www.4289Coachman.com

Sigi & Pam 818.879.2999 Luxury CollectionSM Specialists sigiandpam@sigiandpam.com www.sigiandpam.com Sigi CalBRE # 00589771 / Pam CalBRE # 00669728

Associate Brokers. ©2017 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.


a

Bar Ricon at Whole Foods Market

General Chow (Opening Soon)

Maria’s Italian Kitchen

Copper Blues Rock Pub & Kitchen

Kabuki Japanese Restaurant

Panera Bread Red Robin

EMC Seafood

Larsen’s Grill Sabra Fish Grill

Five Guys Burgers & Fries

Los Agaves Mexican Restaurant

GEN Korean BBQ House

Luna Grill

Located off Hwy 101 at Oxnard Blvd

Settebello Pizzeria Napoletana Yard House TheCollectionRP.com 805-988-7527


Pulse

T R AC K I N G T H E B E AT O F T H E 8 0 5

GARY MOSS

FROM STEM TO STERN: EDIBLE ART

If the food looks too good to eat, it may be the creation of Santa Barbara caterer Lori Stern. The owner of Lori Food + Cakes (loriastern. com) is a private chef and an artist, and her combined talents taste 50 shades of scrumptious. “I’ve always painted,” says Stern. “We had a garden when I was growing up, and I would always arrange the flowers. When I started cooking, I wanted to make things beautiful.” She often chooses colorful ingredients that reflect her aesthetics, such as red, orange, or purple cactus fruit, candy-cane beets, purple

potatoes, orange salmon roe, or deep-green pesto to complement starters and mains, like garbanzo fritters, Moroccan chicken, and halibut in grape leaves. Desserts are visual masterpieces. “In Santa Barbara, I have access to the best edible flowers in the world,” she says, “so when I make cookies, each is a different piece of art with a different flavor.” Those not fortunate enough to be at an event that showcases Stern’s culinary delights can enroll in her private cooking classes. —Heidi Dvorak 805LIVING.COM / SEPTEMBER 2017

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SWEET SENSATIONS Pastry chef Justin Chao makes French-style caramels that take the melt-in-your-mouth candy to a new level. A Westlake Village native, Chao trained at the Michelinrated Restaurant Le Meurice Alain Ducasse in Paris, where he fell in love with French caramel. He now makes his velvety Le Bon Garçon (lebongarcon. com) caramels in small batches at a manufacturing facility in Moorpark. What sets these mouthwatering morsels apart is Chao’s attention to detail, along with lots of time and effort. “I use copper pots,” he says. “They conduct heat better and give it a really nice tender texture. We stir constantly, cook it slowly, and use fresh butter and cream. To get a perfect balance we add the cream at different temperatures during the cooking process.” (Check out the video on his website to see how he makes the candies.) The luxuriously buttery confections have made appearances at the Cannes Film Festival, the Golden Globes, the

Screen Actors Guild Awards, and the White House Correspondents’ Association Dinner and have been featured in Oprah’s Favorite Things. Regular flavors include Classic Sea Salt, Lemonade, and Honey Lavender, and the September flavor of the month is Spiced Cider. Chao’s Le Bon Garçon Caramel Gold Club is a monthly subscription box that includes four ounces of the flavor of the month, four ounces of Classic Sea Salt Caramels, and a surprise sample. The caramels are also available for purchase at the Le Bon Garçon shop in Moorpark on Fridays and Saturdays from noon to 5 p.m., by appointment through the website, at Little Blue Boutique in Calabasas, and at Babcock Winery & Vineyards’ tasting room in Lompoc. Chao provides recipes that call for his candies on his company website, such as the ones that follow for adults-only hot cider and salty-sweet caramel sauce.

HOT CARAMEL APPLE CIDER Makes 2 servings 6–8 Le Bon Garçon Spiced Cider Caramels, about 2 ounces 2½ cups apple juice 1 ounce Jack Daniel’s whiskey Place caramels in microwave-safe bowl with ¼ cup apple juice. Microwave for 90 seconds. Stir mixture until caramel dissolves. Heat remaining apple juice in a second microwave-safe bowl in the microwave or in a small heavy saucepan on the stove. Add hot apple juice and whiskey to caramel mixture and stir to combine. Serve in mugs.

SALTED CARAMEL SAUCE

Carpinteria’s narrow valley between the ocean and the mountains nurtures mild temperatures, and local Pete Overgaag capitalizes on that climate with Pete’s Living Greens (facebook.com/staysfresherlonger), a lettuce-farming business his family started 47 years ago that is now employee-owned. The company’s newest innovation, Living Strips, takes freshness to a new level by packaging lettuce varieties like spring mix and sweet butter blend still attached to their roots in a recyclable plastic container designed to serve as a mini greenhouse. Grown hydroponically in greenhouses, the lettuces require 86 percent less water than those farmed conventionally, and the packaging allows consumers to pluck leaves as needed. “When you go to use it,” Overgaag says, “it’s as if you’ve just walked to your garden and cut some off.” Look for Living Strips at Gelson’s, Whole Foods, Sprouts, Ralphs, Safeway, Vons, Albertsons, and Bristol Farms markets. —Erin Rottman

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In microwave-safe bowl, microwave caramels and cream together for 30 seconds (or until caramels are fully melted), then stir until the mixture becomes the consistency of a thick sauce. Mix in sweetened condensed milk. Pour over your favorite pastry or use as a dipping sauce for apples. —Nancy Ransohoff CHAO: AMBER CANTERBURY

SALAD TAKES ROOT

Makes 1 serving 4 pieces Le Bon Garçon Sea Salt Caramels, about 1 ounce 1 tablespoon heavy cream 1 tablespoon sweetened condensed milk


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A TASTIER WINE TASTING

Cured and Cultivated (curedandcultivated. com) is enhancing the wine-tasting experience at Central Coast tasting rooms. The Paso Robles charcuterie service is the driving force behind some unusual and delectable meat-and-wine pairings that have recently arrived on the scene. “I noticed no one else provided this kind of service and thought this was a great niche,” says owner Anatoly Vorontsov. Born in Russia, Vorontsov grew up helping his mother cure meat for the winter and later worked at a European deli, where he learned about a broad spectrum of meats and sausages—a knowledge base that he says he is constantly expanding by searching out new types. He uses this knowledge to run the business with his wife, Katherine, a Texas native who began her wine-industry career in France and now works for Halter Ranch Vineyard in Paso Robles. Together, the couple assembles assortments from more than 50 types of domestically cured Eastern European–style meats, including Polish kielbasa, Hungarian karaj, and Russian salami made with cognac, as well as some Western European–style varieties (German, Spanish, and Italian), all of which they taste and catalog, citing flavor notes, texture, and appearance. They put their data to use working with wineries to create customized wine and meat flights, ready-to-serve charcuterie platters, and tasting-room deli-case offerings. —Grace Jidoun

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Pulse

Q&A: JOSE FERNANDEZ

EXECUTIVE CHEF OF FOUR SEASONS HOTEL WESTLAKE VILLAGE Executive chef Jose Fernandez came on board at Four Seasons Hotel Westlake Village (fourseasons.com/ westlakevillage) in March. He oversees all culinary programs and still finds time to get out to the hotel’s organic vegetable garden to snip some fresh herbs. Here, he lauds the advantages of being a chef in the 805.

With a charming new approach, Lavenderwood Farm (lavender woodfarm.com) in Thousand Oaks is making yoga more fun than ever. The micro dairy focuses on agricultural education for youths and offers yoga classes in which baby dairy goats frolic between mats, hop onto bowed backs, and kiss tranquil faces. “I invite people to goat yoga because it’s a safe place to start,” says instructor Meridith Lana. “The goats just add the smile to the practice.” Lavenderwood Farm is part of a 4-H program and uses money raised through goat yoga to provide therapeutic classes to children with special needs, women and children in refuges, and veterans’ communities. The farm also offers goat cheese– making classes. “We teach you a skill set that you can use in your own kitchen,” says owner Danette —Ryan Brown McReynolds.

How would you describe your culinary style? My cooking style is very approachable, fresh, and modern. Menus highlight clean Mediterranean flavors infused with coastal California influences to bring guests bright and flavorful dishes. I want to take things to the next level and

What inspires you in your cooking? We are super-lucky to be so close to great produce and to be able to build relationships with local farmers. This access influences everything we have on the menu and inspires me to put vegetables first, focusing more on produce. I’m also inspired every day by my hardworking team. You have worked in kitchens in Europe and around the U.S. How does the location of Four Seasons Hotel Westlake

Village influence your menu and cooking? The location makes me want to use everything the area offers, from produce to wine and beer. For example, I sometimes use Ladyface Ale’s Chesebro IPA in a sauce for crispy chicken. What do you like best about overseeing the culinary programs at Four Seasons Hotel Westlake Village? I’ve worked so many years in basement kitchens and highrises, I’m happy to be able to walk out the door into the sunshine and pick vegetables from our own garden. Stay tuned for details on a new hotel restaurant slated to open next year. —Interview by Nancy Ransohoff

OLIVER’S TWIST

A new eatery is on the horizon in Montecito. Oliver’s (oliversofmontecito.com), a casual-chic restaurant featuring plant-based cuisine, is the latest venture of cellphone pioneer Craig McCaw and will showcase the talents of chef Matthew Kenney, a James Beard Foundation–award nominee, cookbook author, and vegan guru known for his blend of culinary art and ultimate nutrition at his restaurants in London, Bahrain, New York City, and Beverly Hills, Culver City, and Venice, California. Kenney’s commitment to crafting delightfully flavorful and healthful fare is evident in the innovative menu options he has planned for Oliver’s, like hearts of palm ceviche with local citrus and a zucchini flatbread decked with arugula pesto, peaches, caramelized onions, and zucchini blossoms. Dishes such as his wild mushroom tostada topped with cilantro-cabbage slaw, jalapeño guacamole, and salsa verde and his stuffed heirloom zucchini with black bean puree, smashed avocado, and toasted pumpkin seeds promise to elevate traditional cuisines of the world to new heights. He will also mingle coconut-carrot noodles with roasted baby bok choy in an Asian-inspired coconut-miso broth spiked with basil-lemongrass pesto. In Kenney’s hands, the pickings of the fields aren’t just nutritious sustenance, they’re coveted foodie indulgences that aim to change the way the world eats. Oliver’s doors are slated to open this month.  —Victoria Woodard Harvey

A hircine participant shares a mat with singer-songwriter Kimberly Dawn.

FERNANDEZ: COURTESY OF FOUR SEASONS HOTEL WESTLAKE VILLAGE; RENDERING: COURTESY OF OLIVER’S

YOGA WITH THE KIDS

do something different with the presentation or flavor. I like to take dishes from my Spanish heritage and give them a modern twist.


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DESTINATION: LOMPOC WINE COUNTRY

»TASTE NEW FLAVORS IN LOMPOC VALLEY. Wine

harvest season is a lovely time of year to plan a getaway to the Central Coast. Less than two hours north of Ventura, you’ll find the perfect pairing of world-class wines mixed with local flavors and rural charm in Lompoc Valley. Lompoc’s bountiful wine region is home to 30 wineries and tasting rooms. With Pinot Noir as the star of the show, you’ll also find incredible Chardonnay, Grenache, Rosé of Pinot Noir, Sauvignon Blanc, Syrah, Viognier and other cool climate wines from the flavorful grapes grown locally in the Sta. Rita Hills region.

EAT

LOMPOC WINE GHETTO A GREAT PLACE to start tasting is in the Lompoc Wine Ghetto. This

ONE OF THE BEST restaurants in Lompoc is Scratch Kitchen, featuring farm-to-table cuisine, seasonal specialties, local wines and craft beers. Another popular place is family-owned and operated Sissy’s Uptown Café, with gourmet offerings and an impressive wine cellar of more than 300 local wines. Be sure to save room for dessert—Sissy’s homemade pies are legendary! Prefer pub food and patio dining after a day of siteseeing? Then Lompoc Hoptions Taproom & Eatery—a second location by Solvang Brewing Company—is a must try. The lagers, ales, pilsners, and stouts are all brewed on the premises, and menu options include specialty starters, artisan pizzas, gourmet burgers, and signature entrees.

STAY YOU’LL WANT plenty of time

to taste and explore all that Lompoc has to offer, so plan to stay a night or two. Lompoc has 11 hotels/motels to welcome you, with a new full-service Hilton Garden Inn slated to open fall 2017.

EXPLORE Home to La Purisima Mission State Historic Park—the most authentically restored mission in California—Lompoc also boasts an impressive collection of colorful murals and historic sites in Old Town, as well as exciting outdoor pursuits like skydiving, golf, and back road cycling.

STA. RITA HILLS VINEYARDS FOR A BIG SIP of true wine country ambience, head to the Sta. Rita

Hills on the outskirts of Lompoc, where you’ll find inspiring vineyard vistas around every bend. Pick up a picnic in town (we recommend Central Coast Specialty Foods) and head east on Highway 246 to picturesque Babcock Winery & Vineyards, Dierberg-Star Lane Winery, Foley Estates Vineyard & Winery, and Melville Vineyards & Winery. Or go south to Santa Rosa Road for a tasting and tour at Sanford Winery, where the first Pinot vines were planted in this region more than 40 years ago.

»VISIT EXPLORELOMPOC.COM TO PLAN YOUR GETAWAY.

PHOTOS BY BOTTLE BRANDING FOR EXPLORE LOMPOC

collection of 20 small production wineries and tasting rooms is in an off-the-beaten-track industrial park location. But don’t let the name, or the non-descript façades fool you. Inside are passionate winemakers, offering wines as distinctive and bold as their personalities. It’s easy to park in one place, and stroll to four or five tasting rooms in an afternoon. Nearby in midtown Lompoc you’ll find a few more gems, including the highly acclaimed Brewer-Clifton and Longoria wineries.


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A DV E R T I S E M E N T

Top Tools for Top Chefs With quality ingredients and the proper tools, home chefs can create their own signature dishes on par with the pros.

Wagyu Beef Tatak Tataki is a classic Japanese technique for searing meat over high heat, then adding pungent, traditional flavors with a soy-based marinade. The advance preparation makes it a great dish for entertaining. The cut of beef here is a rib-eye cap, the tender, boneless section that wraps around the “eye” of a traditional rib-eye steak. It has a long history with top chefs for its rich flavor and the melt-in-yourmouth tenderness of beef tenderloin.

“I find that creating a dish often requires conjuring ‘flavor memories’ that go way back to a favorite meal I ate growing up, or a special travel experience, or in the case of this tataki beef preparation, to a technique I learned early in my career.” —Chef John Cox

2 cups soy sauce 1 cup brown sugar 2 oranges, juice and rind 2 tablespoons fresh ginger, finely grated 2 tablespoons shallots, finely grated 1 jalapeño pepper, thinly sliced 1 pound Wagyu beef, rib-eye cap (silver skin removed) Assorted herbs, such as mint, cilantro, and basil, leaves only Heat the Big Green Egg to 600°F with a lively bed of coals. In a bowl combine the soy sauce, brown sugar, orange juice and rinds, ginger, shallots, and jalapeño, and set aside. Place the rib-eye cap on the white-hot grate. Grill with lid open, about 3 minutes per side to get charred grill marks. Remove the rib-eye cap from the grill and place it into the bowl of soy sauce–based marinade. Marinate and refrigerate for 12 to 24 hours. With a sharp knife, cut meat across the grain into very thin slices. Top the beef slices with a large spoonful of the soy-sauce marinade and garnish with a generous handful of fresh herbs. Serve at room temperature.

Cooking Tip The grilling method here uses high heat to sear the steak for a caramelized, smokeflavored exterior while preserving the rare temperature of the steak’s tender center. Another method for traditional tataki calls for plunging seared, pre-marinated meat into an ice-water bath to stop the cooking process. With the simple method here (no ice needed), the steak is marinated after the char-grilling step for a deeper, more complex flavor profile.

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hen it comes to creating signature dishes, professional chef John Cox draws upon a wide range of cooking techniques and traditions he has picked up during his decades of experience. At his latest venture, The Bear and Star restaurant in the Santa Ynez Valley, he uses quality ingredients from the historic 700-acre Parker family ranch and relies on highly versatile kitchen tools that lend themselves to his quick, inventive decisions. “I love the spontaneity of creating dishes with the ingredients at hand, while constantly evolving my culinary repertoire,” says Cox. He believes that working with the best tools available elevates every chef’s cooking experience and uses the Big Green Egg for its versatility to slow smoke meats or vegetables, evenly bake pizzas, and grill at high heat for results that are always steak-house delicious. “Whether you are talking about a handcrafted chef’s knife or a Big Green Egg,” he says, “the proper tools make cooking both more efficient and enjoyable.”

Barbeques Galore Barbecues Galore is proud to be the largest authorized Big Green Egg dealer in Southern California. Stop by and ask our EGGsperts about The Ultimate Cooking Experience. Agoura Hills 28501 Canwood St., 818-483-7850 Simi Valley 1263 Simi Town Ctr. Way, 805-526-1592 West LA 11021 W. Pico Blvd., 310-914-9693 www.bbqgalore.com


Finds S H O P P I N G / S T Y L E / T R AV E L

Purple Passion Prepare guests for the royal treatment with aubergine entertaining essentials. By Jennie Nunn

Joe Cariati “Dusk� flask petite decanter ($575); Cabana Home, Santa Barbara, cabanahome.com. 805LIVING.COM / SEPTEMBER 2017

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Finds

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2 3 1. Normann Copenhagen pizza wheel ($18); The Copenhagen House, Solvang, thecopenhagenhouse.com. 2. Bamboo beaded placemat ($12); Sur La Table at The Promenade at Westlake, Westlake Village, Santa Barbara, and The Village at Topanga, Woodland Hills; surlatable.com.

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3. Slivered geode coaster ($14); Anthropologie at The Oaks, Thousand Oaks, Santa Barbara, and Westfield Topanga, Canoga Park; anthropologie.com. 4. Staub “Cocotte” Dutch oven with pineapple knob ($200); Williams-Sonoma at The Oaks, Thousand Oaks, Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; williams-sonoma.com. 5. Handwoven antique-indigo rug textile pillow by Kymberley Fraser ($315); A Beautiful Mess Home, Agoura Hills, abeautifulmesshome.com. 6. “Melange” napkins ($25 for a set of two); Fold, Santa Barbara, foldsantabarbara.com.

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7. “Cleo” bowl ($60); Z Gallerie at The Village at Topanga, Woodland Hills, zgallerie.com. 8. AGA dual-control electric cast-iron range with three ovens (price upon request); Universal Appliance and Kitchen Center, Calabasas, uakc.com.  To view more, visit our Pinterest page, keyword: 805Living.

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Finds Style By Frances Ryan

3 1 2

Mixed Greens

Borrow shades of spring to tend to your fall wardrobe. 1. “Sylvie” floral jacquard bag ($2,890); Gucci at Westfield Topanga, Canoga Park, gucci.com. 2. Suede miniskirt ($70); Zara at The Oaks, Thousand Oaks, and Westfield Topanga, Canoga Park; zara.com.

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3. Rolex “Oyster Perpetual Day-Date 36 mm” watch in yellow gold and diamonds (price upon request); Silverhorn, Santa Barbara, silverhorn.com. 4. “Bell-sleeve Daisylace” dress ($188); J.Crew at The Oaks, Thousand Oaks, and Westfield Topanga, Canoga Park; jcrew.com. 5. Rib-knit sweater ($50); H&M at The Collection at RiverPark, Oxnard, Ventura, Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; hm.com.

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6. Saint Laurent “Amber” velvet ankle-strap sandals ($795); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com. 7. Hat Attack “XL Glam Velour in Forest” ($184); Sharon Segal and Nina Segal The Closet at The Promenade at Westlake, Westlake Village, facebook.com/ theclosetbysharonsegal. 8. Twenty-four-carat Australian chrysoprase ring set in 18-karat yellow gold ($9,500); Silverhorn, Santa Barbara, silverhorn.com. 9. Pleated skirt ($70); H&M at The Collection at RiverPark, Oxnard, Ventura, Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; hm.com. 

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To view more, visit our Pinterest page, keyword: 805Living.

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Now Selling Brand New Homes in the Foothills of Santa Barbara County

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No view is promised. Views may also be altered by subsequent development, construction and landscaping growth. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his or her own evaluation of useable area. Plans to build out this neighborhood as proposed are subject to change without notice. The estimated completion date of the community clubhouse and pool is summer 2017. The date of actual completion could substantially differ from the estimated date. Prices, plans and terms are effective on the date of publication and subject to change without notice. Depictions of homes or other features are artist conceptions. Hardscape, landscape and other items shown may be decorator suggestions that are not included in the purchase price and availability may vary. CalAtlantic Group, Inc. California Real Estate License No. 01138346. 8/17


Finds Style By Frances Ryan

Modern Mules Slide into the shoe of the moment.

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7 1. Rag & Bone “Savoy” metallic mules ($375); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com. 2. Mr. & Mrs. Italy fur-lined felt mules ($490); Barneys New York, Beverly Hills, barneys.com. 3. “Sidney” backless loafers ($358); Tory Burch at Westfield Topanga, Canoga Park, toryburch.com. 4. Gucci “Candy Crystal Embellished” mules ($980); Neiman Marcus at Westfield Topanga, neimanmarcus.com.

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5. “Elora” slides ($378); Tory Burch at Westfield Topanga, Canoga Park, toryburch.com. 6. Prada “Suede Kiltie-Fringed Flat Mule” loafers ($750); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com. 7. Sarto by Franco Sarto “Palmer II” fur slides ($109); Nordstrom at The Oaks, Thousand Oaks, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com.  To view more, visit our Pinterest page, keyword: 805Living.


Finds Travel By Erin Rottman

GOLFING-OPTIONAL AT PEBBLE BEACH

Fairway One, the recent addition to The Lodge at Pebble Beach, offers a new experience for close-knit groups: cottages with four guest rooms connected to a spacious living room, a bar, and an outdoor terrace.

JAPANESE

SENSIBILITY IN HEALDSBURG At SingleThread in Healdsburg, chef Kyle Connaughton designs 11-course meals while his wife, Katina, nurtures future ingredients at the on-site five-acre farm.

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hile working as a chef in Japan, Kyle Connaughton developed a meticulous attention to detail, a reverence for seasonal ingredients, and his own interpretation of traditional Japanese cuisine, all of which he brings to SingleThread farm, restaurant, and inn (singlethreadfarms. com; from $800), his Healdsburg collaboration with his wife, Katina. “There’s a real appreciation for all of those things in Japan that you don’t really find at that level anywhere in the world,” he says. Kyle runs the kitchen at the restaurant, which won a 2017 James Beard Foundation Award for Outstanding Restaurant Design. Katina tends the farm, which supplies produce for the restaurant by way of an heirloom fruit orchard, olive trees, beehives, and a garden in which kamo-nasu eggplant and shishigatani kabocha squash grow beside more common vegetables. The inn has five guest rooms with bathrooms featuring high-tech

Japanese toilets. Simple wood floors, ceilings, and furnishings are accented with paper lanterns and earthenware vases created by the eighth-generation master potters from Iga, Japan, who also make SingleThread tableware. Although the restaurant is not Japanese in the strict sense, its interior design and food preparations and presentations reflect the country’s aesthetic. Influenced by Japan’s kaiseki tradition, dinner is an 11-course meal customized in advance for each guest. It begins in the rooftop gardens and continues indoors amid hand-woven screens and lanterninspired light fixtures. The inventive menus are driven by seasonal ingredients. “If you came here four different times in the year, you’d have four entirely different experiences,” Kyle says. “When you dine with us, we want you to feel like this is today and everything you have that night encapsulates that day, that moment in the season here in Sonoma.”

FAIRWAY ONE EXTERIOR AND INTERIOR: COURTESY OF PEBBLE BEACH RESORTS; THE CONNAUGHTONS: ERIC WOLFINGER

A convenient base from which to explore Monterey, Carmel-by-the-Sea, and Point Lobos State Natural Reserve, The Lodge at Pebble Beach is not just for golfers, especially since recent renovations brought about expanded ocean views and the addition of Fairway One (pebblebeach. com/accommodations/fairway-one; from $915), a collection of 30 oversize rooms and two fourbedroom cottages overlooking Pebble Beach Golf Links. The new complex is particularly appropriate for wedding parties, small group events, and couples looking for more private space. “It’s close enough to walk to the lodge and restaurants, yet you’re a little bit removed, so there’s a sense of privacy,” says David Stivers, executive vice president of Pebble Beach Resorts. Fairway One rooms are 660 square feet with picture windows and terraces; four-bedroom cottages have 1,000-square-foot living rooms with 17-foot-high wood-beam ceilings, wet bars, and wood-burning stone fireplaces. The Year-Round Stay & Play package (from $3,945) includes three nights’ accommodations and three rounds of golf.


Finds Travel

DINING ON THE EDGE

Chef Cornelius Gallagher prepares to wow food enthusiasts aboard the Celebrity Edge with culinary delights. High atop the ship above the bridge, the luxurious Iconic Suite is flanked by panoramic views.

(from $950 per week), an epicurean-focused vessel that will make its maiden voyage in December 2018 from Fort Lauderdale, Florida, to the Eastern Caribbean. One dish in the works, for instance, layers Santa Barbara sea urchin, Alaskan king crab, lemon sea salt, spicy honeydew melon, and sashimi-grade fluke in a glass cone. Celebrity Edge is slated to offer formal and informal dining experiences, but Gallagher is especially excited about its Eden restaurant featuring live entertainment and three stories of windows overlooking the ocean. Another highlight is the Magic Carpet, an open-air dining and entertainment platform that moves up and down the side of the ship to provide access from different decks. The 2,918-passenger vessel offers accommodations with panoramic views, private terraces, and plunge pools.

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Guests of Beach Trail Cottage, the recently acquired fourth building at Mendocino’s eight-acre Glendeven Inn, enjoy ocean views as well as access to the inn’s private wine bar.

MORE IN MENDOCINO The nearby property had been in the same family for four generations, so when John Dixon, owner of Glendeven Inn Mendocino (glendeven.com) in Little River, got the opportunity to purchase the Beach Trail Cottage close to his inn’s main building, he jumped on it. “I never thought the family would ever give up this house,” Dixon says. “It’s our turn to take care of it.” Restored over the summer, the two-bedroom, one-bath cottage ($320 per night) overlooks the ocean and has a full kitchen and in-floor heating. It sits on a trail leading to the sandy, crescent-shaped Van Damme State Park beach and provides a different kind of vacation feel than the inn’s 10 other rooms. Guests have access to Glendeven’s private wine bar, stocked with wines from growers who either don’t have tasting rooms or are off the beaten track. For samplings outside the eight-acre property, the inn organizes customized winery and vineyard tours of the Anderson Valley. “We use the connections we have,” Dixon says, “to offer behind-the-scenes opportunities.” 

HOT TIP The Mexican state of Yucatán was

once home to the Olmec and the Maya, whose pre-Hispanic culinary influences live on. To learn to make Yucatecan specialties like tikin xic, a fresh fish dish flavored with annatto paste, white vinegar, and sour oranges, or crispy corn cake in caramel and tamarind sauce, head to Quintana Roo and sign up for the new cooking classes at Grand Velas Riviera Maya (rivieramaya.grandvelas. com; $40 per person). Chef Humberto May Tamay of the hotel’s Chaka Restaurant teaches traditional techniques, and foodies are rewarded with a three-course meal and recipes to take home.

CHEF AND ICONIC SUITE: COURTESY OF CELEBRITY EDGE

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hen Michelin-star chef Cornelius Gallagher talks about people who have influenced his work, he lists artists before chefs— people like British sculptor and photographer Andy Goldsworthy, who creates site-specific, ephemeral installations in nature, and Spanish surrealist painter Salvador Dalí. When putting together food, Gallagher says, he aims to “create an experience that’s sensory, visual, immersive, fun, and delicious.” As associate vice president of food and beverage operations for Celebrity Cruises (celebrity cruises.com), Gallagher is designing mini works of culinary art for the cruise line’s new ship, Celebrity Edge


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our trip to Santa Barbara will not be complete without knowing what Ronald Reagan accomplished while he lived here. The Reagan Ranch Center, in the heart of downtown Santa Barbara, on lower State Street, features original Reagan Ranch artifacts paired with state-of-the-art, interactive, multimedia exhibits that highlight the history of Ronald Reagan’s quarter-century at Rancho del Cielo and the lasting accomplishments of his presidency. More than six hours of dynamic multimedia content is contained in exhibits that provide access to exclusive speeches, interviews, radio addresses, and original video presentations. The galleries also feature a number of unique artifacts of Ronald Reagan’s time in Santa Barbara, including the Reagan family Bible and the table where he signed into law the largest tax cut in American history.

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Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

Tennis pro Sofia Kenin

September 23

September 28–October 1

PILOT’S DISCRETION: AERIAL PHOTOS BY BILL DEWEY

LIVE FROM LAUREL CANYON: SONGS & STORIES OF AMERICAN FOLK ROCK

FLAMENCO ARTS FESTIVAL

Santa Paula Art Museum. A Santa Barbara pilot and professional photographer captures extraordinary images from the cockpit of his Cessna 172. Check out the dizzying views of the California landscape, a video interview with the photographer, and in-flight footage of him at work; santapaulaartmuseum.org. September 9

September 24

OXNARD JAZZ FESTIVAL

CHAMBER ON THE MOUNTAIN SEASON OPENER

Oxnard locations. Groove to jazz, Latin, soul, blues, and R&B at venues all over town. Performers include Adam Hawley, Gerald Albright, Evelyn Champagne King, Malo Anthology, and others; oxnardjazzfestival.com.

9/24–10/1

Here’s an Idea: Watch birds. They evoke a sense of wonderment, of peace, of unimaginable adventure. See what they call forth in you on a stroll with others seeking to observe nature at the MALIBU LAGOON WALKS. Santa Monica Bay Audubon Society docents conduct informative tours, where it is possible to see anywhere from 40 to 75 species, depending on the month. The docents provide their expert insight but also talk about the history of the Chumash tribe, ranchers, and even surfers. Walks take place on the fourth Sunday of every month and cater to beginning birders, seasoned bird lovers, and those who are just contemplating the universe. Bring binocs; smbasblog.com.

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Thousand Oaks Civic Arts Plaza. Don some love beads and bell-bottoms and have a righteous time at a concert honoring the 50th anniversary of the Summer of Love. Musicians Brian Chartrand and Kip Fox join world-class performers as they pay tribute to the era; civicartsplaza.com.

Logan House, Ojai. The flute, piano, and harp take center stage as world-renowned musicians Jill Felber, Dianne Frazer, and Heidi Lehwalder perform selections from their repertoire; chamberon themountain.com.

Santa Barbara locations. Get those castanets ready: The folkloric tradition of Spain is showcased in all its glory with music and dance performances. Artists and experts also gather for workshops, a film presentation, and an afterparty; flamencoarts.org. September 29 TIM ALLEN

Chumash Casino Resort, Santa Ynez. Known to audiences for his roles in Home Improvement and Last Man Standing, this comedian’s stage act is a bit of a departure from what’s on the tube; nevertheless, it’s hysterically funny; chumashcasino.com.

Family Fun September 7–10

September 22–24

October 6–7

OJAI STORYTELLING FESTIVAL

LOS ALAMOS VALLEY OLD DAYS

TOPA TOPA FOLK FEST

Libbey Bowl and the Ojai Art Center. Once upon a time, there was a special event that involved the telling of enchanting stories about different cultures, personal quests, wild adventures, facts, and fantasy. Find out about this rare art form; ojaistoryfest.org.

Downtown Los Alamos. The town honors its western heritage for the 71st year with The Greatest Little Small Town Parade, a peddler’s mart, a chili cook-off, a car show, local bands, a tri-tip barbeque and beer garden, the Old Days Stampede 5K run-walk, and a kids zone; losalamosvalleyolddays.com.

Libbey Bowl, Ojai. The whole family can lend an ear to live music when Lucinda Williams, Shooter Jennings, Lissie, and others bring out the best of Americana, folk, and country rock. Proceeds benefit the Turning Point Foundation in Ventura; topatopafolkfest.com.

September 14–17

September 24–October 1

SIMI VALLEY DAYS

CENTRAL COAST PRO TENNIS OPEN

October 6–8

Simi Valley Town Center. Show support for local organizations at this festive fundraiser with a parade, a carnival, games, live music, contests, and loads of fun food. Special days offer free admission to special-needs kids, police, and military members; svdays.com.

Templeton Tennis Ranch. This is the first U.S. Tennis Association women’s $60,000 pro-circuit competition in San Luis Obispo County, but there’s something for everyone: children’s days, a pro-am event, public clinics, and even a wildcard invitational that gives locals an opportunity to enter; ttrprotennis.com.

CALIFORNIA AVOCADO FESTIVAL

Linden Avenue and 6th Street, Carpinteria. Since more avocados are grown in California than anywhere else in the country, it’s a natural that this fruit fete takes place here. Have a field day dipping into a vat of guac, listening to 70 music acts, checking out the expo tent, and entering avocado-centric contests; avofest.com. >

FROM TOP: KSZP LEMONS AND CELERY, 2014, BILL DEWEY; RALPH GOEHRING, COURTESY OF THE UNITED STATES TENNIS ASSOCIATION

THROUGH 10/15

Through October 15


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Book your seats now for these upcoming events. SEPTEMBER Through September 17: It don’t mean a thing if it ain’t got that swing, and this musical revue sets out to prove it: THE ALL NIGHT STRUT! is an homage to American popular music of the 1930s and 1940s, showcasing songs like “Minnie the Moocher,” “I’ll Be Seeing You,” ”Fascinating Rhythm,” and “As Time Goes By”; San Luis Obispo Repertory Theatre, slorep.org. Through September 20: Leave the flyswatter at home, because at BUGS … OUTSIDE THE BOX, the insects tower in size. No microscope is needed at this science exhibition for a view of these giant bug sculptures; Santa Barbara Museum of Natural History, sbnature.org. Through November 5: Bowers of flowers that bloom in the spring may or may not be captured in this exhibit featuring the work of 55 contemporarytraditional artists from the California Art Club. See what GOLDEN STATE SPLENDOR captures in terms of personal interpretations of California’s landscapes, seascapes, deserts, neighborhoods, and architecture—some iconic, others less well known; Santa Paula Art Museum, santapaulaartmuseum.org. September 10, 15: The Camerata Pacifica music ensemble opens its 28th season with works by PROKOFIEV, SHOSTAKOVICH, AND HARBISON.

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The program spotlights Prokofiev’s Sonata for Flute and Piano in D Major, Shostakovich’s Piano Trio No. 2 in E Minor, and String Trio by Pulitzer Prize–winner John Harbison; Temple Beth Torah, Ventura, and Music Academy of the West, Santa Barbara, cameratapacifica.org. September 13–October 1: Intensely cerebral, INCOGNITO, by British playwright Nick Payne, interweaves mind-challenging stories that examine why people make the choices they do. Four actors play 21 characters in this fictional tale centered on the autopsy of Albert Einstein; Rubicon Theatre, Ventura, rubicontheatre.org. September 14–17: Since when did Tupperware become so on-trend? Not until Dixie, who up and left her chilluns’ behind in an Alabama trailer park, became a Tupperware “lady” (played by a man). Her story is the subject of DIXIE’S TUPPERWARE PARTY, described as “Not Your Mother’s Tupperware Party.” She’s naughty, rowdy, and represents the voice of all repressed housewives. Audience members could nab some Tupperware freebies at the show (Watch out for flying pitchers!), hear some heartfelt stories, and have a rollicking good time; Thousand Oaks Civic Arts Plaza, civicartsplaza.com. September 15–17: Danish heritage rings proud at the 81st annual celebration of SOLVANG DANISH DAYS. This year’s theme is How Sweet It


Is! Fittingly, an aebleskiver breakfast helps kick off the festivities, followed by Danish-inspired activities, including traditional dances, eating contests, parades, an artisans’ marketplace, a living history festival, storytelling, and Old World handcrafting demonstrations; downtown Solvang locations, solvangdanishdays.org. September 15–October 1: The 53rd season of the Pacific Conservatory Theatre concludes with FENCES, August Wilson’s Pulitzer– and Tony Award–winning masterpiece. Popularized by the recent movie starring Denzel Washington, the story of former Negro League baseball hero and garbage collector Troy Maxson is all the more compelling when performed onstage, as it was originally intended to be seen; Marian Theatre, Santa Maria, pcpa.org. September 17–December 31: Themes of love, desire, memory, and time are interpreted in the exhibition VALESKA SOARES: ANY MOMENT NOW, which showcases 49 artworks, consisting of installation, sculpture, photography, and video, dating from the early 1990s to the present. The artist uses collected and found objects, such as carpets, books, light fixtures, antique stools, mirrors, portrait paintings, and flowers; Santa Barbara Museum of Art, sbma.net. September 23: Vocalist, harmonica virtuoso, and pianist CORKY SIEGEL is accompanied by guitarist MATTHEW SANTOS for an evening of smooth blues; Four Friends Gallery, Thousand Oaks, brogdenbaypresents.com. September 24: A stage show featuring Celtic, Scottish Highland, early California rancho, California mission, and Spanish music marks summer’s end and the start of autumn in EQUINOX: A CONCERT IN CELEBRATION OF THE CHANGING SEASONS. The theatrical production is

performed by the Santa Barbara Revels, a group that highlights cultural traditions; The Presidio Chapel, Santa Barbara, santabarbararevels.org. September 24: Have a wheel good time supporting the Nipomo Food Basket and Nipomo High School athletics at AUTOMOTIVE CONCOURS AT MONARCH DUNES. Spend the day enjoying food and wine while checking out classic cars and vendor booths. Evening events feature live entertainment, dinner, dancing, and awards; Monarch Dunes Golf Club and the Monarch Club, Nipomo, monarchdunes.com. September 28: With a musical style compared to the Beach Boys, THE SHINS appear as part of the band’s world tour, singing tunes from their latest album, Heartworms. Members are vocalist James Mercer, Yuuki Matthews on bass, Jon Sortland on drums, Mark Watrous on guitar and keyboards, Casey Foubert on guitar, and Patti King on keyboards. Day Wave opens the show; Vina Robles Amphitheatre, Paso Robles, vinaroblesamphitheatre.com. September 30, October 1: Antiques and vintage treasures come together in an array of furniture, jewelry, clothing, accessories, home and garden >

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Insider décor, and collectibles at THREE SPECKLED HENS ANTIQUES AND OLD STUFF SHOW. The displays serve as a stunning exhibition in which wares are cleverly arranged to impress; Paso Robles Event Center, threespeckledhens.com.

OCTOBER October 14–15, 21–22: More than 200 visual artists allow visitors into their workspaces for public viewing during the OPEN STUDIOS ART TOUR. It’s a chance to see finished pieces and works-in-progress in wood, glass, ceramic, metal, paintings, and fiber art. Many artists stage live demonstrations, and all works on the tour are available for purchase. Download a map from the website and plan out a route; San Luis Obispo County locations, artsobispo.org. October 15, 20: The chamber ensemble CAMERATA PACIFICA presents Carl Vine’s Inner

World, William Kraft’s Encounters V, Osvaldo Golijov’s Mariel, Mendelssohn’s Songs Without Words, and David Bruce’s The Consolation of Rain. Featured performers include cellist Ani Aznavoorian, oboist Nicholas Daniel, harpist Bridget Kibbey, and percussionist Svet Stoyanov; Temple Beth Torah, Ventura, and Music Academy of the West, Santa Barbara, cameratapacifica.org. October 17: UCSB Arts & Lectures presents the San Francisco–based ODC/Dance company in the Santa Barbara premiere of BOULDERS AND BONES. This multimedia performance is inspired by an Andy Goldsworthy art installation and set to a live electro-acoustic score composed by cellist Zoë Keating; Granada Theatre, Santa Barbara, artsandlectures.ucsb.edu.

House-Made, Tri-Color Fettuccini Sous Vide Egg | Broccolini Stems | Spring Garlic | Caviar Paired with Herzog 2014 Russian River Valley Chardonnay

October 18: With 27 wins, she’s the most-awarded female artist in Grammy history. He’s a top artist in the United States and the United Kingdom. Together, multiplatinum vocalists ALISON KRAUSS & DAVID GRAY perform from a variety of music genres: roots, pop, rock, country, and classical in this show, which is part of their national tour; Santa Barbara Bowl, sbbowl.com. October 20: Hey, hey, he’s a believer when it comes to keeping the Monkees’ hits alive. Join original band member and drummer MICKY DOLENZ as he sings hits such as “Last Train to Clarksville,” “Pleasant Valley Sunday,” and “Steppin’ Stone”; The Canyon, Agoura Hills, canyonclub.net.

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Fun and fundraising go handin-hand at these local events. SEPTEMBER Through September 28: Little did the Bard of Avon know that his prose would inspire works of art. SHAKESPEARE: A CELEBRATION is an exhibit of paintings and prints that relate to


Shakespeare’s life and plays including Twelfth Night, Hamlet, Macbeth, Romeo and Juliet, A Midsummer Night’s Dream, The Merchant of Venice, The Tempest, The Winter’s Tale, and Antony and Cleopatra. The works, created by members of the British Royal Watercolour Society and the Royal Society of PainterPrintmakers, are available for purchase and a portion of the proceeds benefit the gallery; Kwan Fong Gallery of Art and Culture, Cal Lutheran University, Thousand Oaks, callutheran.edu. September 9–10: Hear the stories of those who have received grief support after losing their life partners at the LOVE & LOSS PROJECT, a documentary for the stage written by Claytie Mason, a Hospice of the Conejo volunteer. The play—a collaboration between the Nebunele Theatre and the hospice—draws from transcripts of interviews conducted by Mason and incorporates music, dance, poetry, and storytelling. Proceeds benefit the hospice; Cal Lutheran University, PreusBrandt Forum, Thousand Oaks, nebunele.com.

Coming Soon to Santa Barbara!

September 23: Attend the SOUTHEAST VENTURA COUNTY YMCA JOEL AND FRANCES McCREA MEMORIAL AWARD GALA to thank and honor Doug and Penny Yarrow for their efforts to bring Triunfo YMCA to Westlake Village. The evening features gourmet cuisine, a live band, and silent and live auctions. Proceeds benefit the Southeast Ventura County YMCA programs and services in Conejo Valley, Simi Valley, Moorpark, Westlake Village, Agoura Hills, Oak Park, and Santa Rosa Valley; Four Seasons Hotel Westlake Village, sevymca.org. September 23: It may be no surprise that the Santa Barbara County Horticultural Society is having a PLANT SALE. But word has it that specialty growers and master gardeners are on hand to divulge secrets about what makes their thumbs green when it comes to exotics, natives, bromeliads, succulents, grasses, annuals, perennials, and cacti. Proceeds benefit the Santa Barbara County Horticultural Society Scholarship Program; Trinity Evangelical Lutheran Church, Santa Barbara, sbchs.org.

OCTOBER October 1: Find out what it feels like to be a police officer by facing re-creations of crime and emergency scenarios at FUN WITH THE FORCE, a fundraiser for the Santa Barbara Police Foundation. A Force Option simulator, SWAT team, and K9 program provide informative demonstrations. On the lighter side are officer meet-and-greets, live entertainment, dancing, silent and live auctions, dinner, and an awards ceremony; Bella Vista Ranch, Summerland, santabarbarapolicefoundation.com. October 7: Enjoy the ocean breezes while strolling on the eighth longest ocean pier in California at PIER UNDER THE STARS. The nonprofit fundraiser, sponsored by Pier Into the Future, aims to keep the historic Ventura Pier, originally built in 1872, standing strong. The >

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Insider seaside gala features food and wine tastings from local top-notch caterers and restaurants; Ventura Pier, pierintothefuture.org. October 7: Get in gear for a bicycle ride that tests strength and endurance at the WESTLAKE VILLAGE CENTURY. Choose from 40- and 100mile courses through the Santa Monica Mountains as well as a 15-mile ride through Westlake Village and Agoura Hills in support of the Juvenile Diabetes Research Foundation and wounded veterans through Wired Athletes. Lunch and libations follow as well as a health expo with more than 30 booths offering giveaways and sources on how to stay fit and live well; The Stonehaus, Westlake Village Inn, westlakevillagecentury.com.



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October 13: The Kiwanis Club of Conejo Valley Foundation pulls out all the stops at CONEJO UNCORKED, a wine and gourmet food festival that showcases regional cuisine and drinks. Activities include a silent auction, prizes, and giveaways, all in the name of raising money for kids in the community; The Gardens at Los Robles Greens, Thousand Oaks, conejouncorked.com.

October 13: Wearing the right lingerie can make going to bed (or just cavorting around the house) a real game changer, so feast those come-hither eyes on the latest styles at LES BOUDOIRS CHARITY FASHION SHOW. Aldabella Winery and Les Boudoirs Boutique serve as party hosts for this preview featuring designs by Lise Charmel, Simone Perele, Chantelle, Christine Gowns, Bordelle, Maison Lejaby, and Samantha Chang, with jewelry by Elizabeth Genetti and hair and makeup by Salon Nuvo. Guests can look forward to Aldabella wines, light bites, a raffle, and live music. Proceeds benefit Interface Children & Family Services. Call ahead for reservations as space is limited; Aldabella Winery, Westlake Village, icfs.org. October 14: Hat and flats are the recommended garden party attire for dinner and dancing at the TABLE OF LIFE GALA, which honors actor Jeff Bridges for his work to end childhood hunger. Proceeds benefit Foodbank of Santa Barbara County’s nutrition programs; Jim and Stephanie Sokolove’s Montecito estate, foodbanksbc.org. October 21: Take a seat at the STAND UP FOR KIDS GALA DINNER & AUCTION to support the Boys & Girls Clubs of Greater Conejo Valley. Highlights include a silent and live auction, gourmet dining, entertainment, and dancing. The event honors Bob and Audrey Byers. Proceeds benefit quality programs for children at nine local Boys and Girls Clubs, sport leagues, and summer camps; Four Seasons Hotel Westlake Village, bgcconejo.org.

October 25: Relish a simple meal of soup poured into an artfully crafted handmade bowl, then take home the bowl as a reminder of the purpose behind SANTA MARIA EMPTY BOWLS 2017: to feed the hungry in the Santa Maria community. Sponsored by Foodbank of Santa Barbara County, the fundraiser also is raffling off a selection of


wines, restaurant and entertainment certificates, and jewelry; Santa Maria Fairpark, foodbanksbc.org.

Worth a Drive Venture just outside the 805 for these choice events.

Through November 27: In honor of his 80th birthday, selected works of the British artist who painted A Bigger Splash, Beverly Hills Housewife, and more than a few pool bottoms are exhibited in HAPPY BIRTHDAY, MR. HOCKNEY. On view are David Hockney’s drawn and photographic selfportraits created over the past six decades from the 1950s to 2012 as well as Polaroid composites and photo collages, including Pearblossom Hwy., 11–18th April 1986 #2; J. Paul Getty Museum, Los Angeles, getty.edu. September 15–17: It’s an adult-themed happening: KAABOO DEL MAR is a three-day entertainment extravaganza showcasing live music, comedy, gourmet cuisine by top chefs, art, spa and beauty treatments, and libations. Performers include Smash Mouth, Jackson Browne, the Red Hot Chili Peppers, Garbage, Pink, Ice Cube, Tom Petty & the Heartbreakers, Eric Burdon and the Animals, Alanis Morissette, Patton Oswalt, Arsenio Hall, David Spade, and others; Del Mar Fairgrounds, kaaboodelmar.com.

Photos courtesy of Olio e Limone and Kevin Steele / kevsteele.com

Give Back

Whatever your interests, there’s a volunteer opportunity just right for you.

Photos courtesy of Olio Crudo Bar and Gary Moss /garymossphotography.com

Interested in getting hands-on experience in the field of health care? DOCTORS WITHOUT WALLS— SANTA BARBARA STREET MEDICINE serves those in need of medical assistance who are often living in impoverished environments or without shelter. Volunteering for this nonprofit organization that’s been delivering care to the Santa Barbara community since 2005 affords nonprofessionals the opportunity to learn from clinicians about the field of underserved medicine and rewards professionals in terms of helping those in need. Volunteer positions are available for health-care students and non-medical professionals, such as scribes, logisticians, outreach workers, companion caregivers, and communications providers; professional volunteer positions are available for physicians, nurse practitioners, and physician assistants. Students must be at least 18 years of age and commit to working at a minimum of two clinics per month for one year; sbdww.org.  If you would like to submit your event or organization for possible inclusion in Insider, please email the information and a contact number/email to insider@805living.com. Please submit your request no later than 14 weeks prior to the issue in which you’d like the information to appear.

Photo courtesy of Olio Pizzeria® and Alessio Morello/AFM Video Productions Photo courtesy of Olio Pizzeria® and Kevin Steele / kevsteele.com

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FERMENTATION CELEBRATION

Discover the fabulous flavors and bellyfriendly benefits of fermented foods at the seventh annual Santa Barbara Fermentation Festival (sbfermentationfestival.com) on September 10. The all-day extravaganza at Goleta’s Rancho La Patera & Stow House features miso, yogurt, distilled drinks, and other fermented foods and beverages from local purveyors, plus experts discussing the health-giving properties of probiotic fare.

By Elizabeth Turner

Luxury Wellness Weekend Looking to kick off the fall season with more healthful habits? The new Signature Retreat at the California Health & Longevity Institute at Four Seasons Hotel Westlake Village (fourseasons.com/westlakevillage) combines nine immersive wellness workshops with fitness experiences, feel-good meals, and daily meditation, in one long, luxurious, all-inclusive weekend. Designed for up to 20 individuals, each four-day,

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three-night retreat starts with a personal metabolic assessment. Then, Mediterranean-style meals are tailored to each participant’s metabolism. “We don’t offer diet food, and we don’t do calorie restrictions,” says executive director of the institute Michelle Punj. “We do three cooking demonstrations during the retreat, so we’re not just feeding you, we’re giving you the tools to be able to continue this lifestyle when you go home.” Other food-focused workshops help participants understand the psychology of stress and cravings, plus how to successfully walk past chocolate. The July, August, and November retreats sold out quickly. Visit the hotel’s website for details on upcoming sessions (from $2,997) September 14 to 17 and October 5 to 8.

Besides their eye-popping appearance, why are deep purple varieties of fruits and vegetables such a hot commodity these days? In a word: anthocyanins, a class of flavonoids that have become famous because studies have shown that they may reduce blood pressure levels and inflammation. Deep blue and red produce has anthocyanins, too, and the deeper the color, the richer the anthocyanin content. Recent deep-purple sightings: Cherokee tomatoes and haricots verts at McGrath Family Farms Roadside market (mcgrathfamilyfarm.com) in Camarillo, bell peppers and Concord grapes at the Thursday Thousand Oaks Farmers’ Market (vccfarmersmarkets.com/thousandoaks), and fresh-blackberry-filled pastries from Marcie’s Pies at farmers’ markets up and down the coast.

FROM TOP: BOTTLE BRANDING; COURTESY OF CALIFORNIA HEALTH & LONGEVITY INSTITUTE; © ALAN SHAPIRO/STOCKSY UNITED

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A cousin of ginger and a staple spice in Indian cuisine, turmeric has achieved so-called superfood status in recent years, thanks to the natural anti-inflammatory and mood-boosting properties of its active ingredient, curcumin. But last January, a review of scientific literature found that the hype might be overblown due to a dearth of well-designed studies. Still, there’s no denying the soul-soothing powers of a good Indian curry. And those golden turmeric lattes at tea and juice bars make a nice, earthy alternative to the autumn onslaught of sugary pumpkinspice drinks. Try one at The Healing Tree (healingtreestore.com) in Thousand Oaks.  70

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© SYNERGEE/ISTOCK.COM

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Arts & Culture By Joan Tapper Photographs By Gary Moss

F

Fish Tales Archaeologist Brian Fagan’s new book traces our interaction with the bounty of the oceans.

rom the first paragraph of his preface to Fishing: How the Sea Fed Civilization (Yale University Press, 2017), Brian Fagan makes it clear that he’s not a fisherman. It wasn’t the lure of big game fish or the subtle joys of casting for trout that attracted him to his subject. What interested the noted archaeologist and Santa Barbara–based author was that no one had taken a truly broad approach to this corner of human prehistory and history. “Fishing is the only one of the primordial ways of obtaining food that is still widely used,” Fagan says. “It’s a basic way of getting food, and to my knowledge no one has ever written about its history in a global way.” As a lifelong sailor, Fagan has an unusual perspective. “Fishing is about opportunism and observation,” he says. “Fishermen have to know the habits of fish and understand the environment.” As someone who used to sail without recent technical advances, Fagan knows how to read waves, wind, and weather—things that are of great importance to fishermen. He drew on those abilities and his talent for bringing the past alive to produce an astonishingly wide-ranging exploration of how fishing has contributed to the movements of people and the rise of cultures around the world. Born in England in 1936, Fagan began his career as a specialist in African anthropology and archaeology, but when he came to teach at UC Santa Barbara in 1967, he embraced a more general approach. Lacking an introductory archaeology textbook for his course, he wrote one, then went on to publish more than 50 books on popular subjects, including Egyptology, the settlement of the Americas, a history of seafaring, and several works on ancient climate change. Now a distinguished emeritus professor of anthropology at UC Santa Barbara, he continues to lecture as an independent scholar. Catch of the Day When he started writing Fishing, Fagan says, he had no idea just how ancient fishing was. But it turns out fishing for one’s dinner is almost >

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Arts & Culture “We still see fish in markets,” Fagan says, “so we don’t realize the seriousness of the depletion of the seas.” as old as humanity. Early peoples from Africa to Europe to Southeast Asia learned to read the signs that fish or shellfish were in a certain place at a certain time and then figured out how to catch or harvest them. Incredibly, today’s researchers are now able to identify exactly which fish these ancient people ate from studying the tiny, fragile fish bones left behind. Still, it was only after the end of the last Ice Age, about 15,000 years ago, that fishing began to take on wider importance. Fagan details cultures in the Baltic, Japan, the Pacific Northwest, Florida, and Oceania, among others, before moving on to the development of great civilizations that depended on fish to feed thousands of workers—for example, those who built the pyramids, the Roman Empire, and the temple complexes of Angkor in what is now Cambodia. “All preindustrial civilizations depended on the labor of thousands of anonymous workers who relied in part on rations that were handed out,” he says. “Near the pyramids there’s a place to process fish. They had contracts; it was big business!” Over time, fishing expanded to a huge commercial scale, as fishermen learned to preserve fish through salting or brining and then roamed farther across the oceans in pursuit of their catch. By the 19th century, as ships and crews became more sophisticated, efficient, and rapacious, fishing stocks dwindled and sometimes completely disappeared. Sturgeon, tuna, and salmon, to name just a few, have been dangerously affected. “We still see fish in markets,” Fagan says, “so we don’t realize the seriousness of the depletion of the seas.” Fishing for a Solution For those who point to the promise of fish farming, Fagan has words of caution. He notes that the practice goes back thousands of years: The Chinese were raising carp by 3200 B.C.; Romans in the first century A.D. had fishponds as did 16th-century Europeans. But such early fish farming encountered environmental problems or simply went out of fashion and were then discontinued. Today almost half of the fish consumed by humans is farmed, but that may not be enough. “Fish are sensitive to changes in water temperature and so on,” Fagan says, “although this sensitivity is little understood.” Fagan says ensuring plentiful fish populations for the future requires more steps toward their preservation and prudent consumption now. “Fish will always be a commercial product,” he says. “Fish will be on the table. The problem is promiscuous fishing. There’s a lot of money involved. If fisheries are to survive, we need to create fishing reserves and encourage the eating of sustainable fish. “Fishing is integrally tied in with human history,” he says. “Fish swim; they move. And humans follow them. There’s an intricate dance between humans and the natural world that goes way back. And you cannot understand our history unless you look at it from a global perspective.” 


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Faces in the Crowd By Nancy Ransohoff

Phillip Frankland Lee & Margarita Kallas-Lee

ope you’re hungry. Chef Phillip Frankland Lee and pastry chef Margarita Kallas-Lee are bringing their talents, energy, and passion for scratch cooking to Montecito. Opening the second outpost of Frankland’s Crab & Co. (the original is in Encino) in the historic Montecito Inn is a dream come true for the couple. “We’ve always absolutely loved the area,” says Kallas-Lee. Lee seconds that and notes that the eatery’s easy-breezy style and fast-casual concept is “a perfect fit for Montecito and Santa 76

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Barbara.” Billed as a modern American shell shack, Frankland’s is a West Coast take on a Northeast seafood tradition, with a menu ranging from lower-cost dishes like fried clams and chowder to higher-end fare such as Maine lobster, flown in fresh throughout the week. And for dessert? Margarita’s Homemade Iced Cream, a separate outlet occupying a portion of the inn’s former Montecito Cafe and bar space, will serve Kallas-Lee’s homemade confections. “I’ll be making all the ice creams, cones, and sprinkles from scratch with all-natural ingredients,” says

JAKOB LAYMAN

A culinary couple dishes out their fare at the Montecito Inn.


“The focus overall is on Central Coast ingredients,” says Lee, “from the seafood and meats to the produce, beer, and wine.” Kallas-Lee. Look for creative combos like a triple-crème Camembert ice cream with sourdough breadcrumbs, wild honey, and lavender sprinkles in a sourdough waffle cone. Dining venues at the inn will also include The Monarch, a casual restaurant-bar-lounge serving breakfast, lunch, and dinner. “The focus overall is on Central Coast ingredients,” says Lee, “from the seafood and meats to the produce, beer, and wine.” A fourth option, Lee’s Silver Bough, will be a fine-dining, 16-seat tasting bar overlooking the kitchen, where guests can sit and watch chefs prepare a multicourse seasonal tasting menu. Lee’s team will also handle room service for the hotel. Lee has accomplished a lot in a short time. He and his wife also helm Scratch Bar & Kitchen and Woodley Proper, both in Encino. Lee previously did stints at Hatfield’s and Providence in Los Angeles as well as at the acclaimed Alinea in Chicago. S.Pellegrino named him a Best Young Chef 2015 finalist, and he was listed in Zagat’s 30 Under 30 in 2014. Los Angeles Times restaurant critic Jonathan Gold included Scratch Bar & Kitchen in his “101 Best Restaurants” list in 2016. In his spare time, Lee has competed on Food Network’s Chopped and Bravo’s Top Chef. Kallas-Lee will design and oversee all the dessert and bread offerings at the Montecito Inn. Known for her innovative treats, she was a 2016 semifinalist for Eater Young Guns and was named to Zagat’s 30 Under 30 list the same year. The two are indeed a dynamic duo.  Editor’s note: As of press time, Frankland’s Crab & Co. is scheduled to open in mid-September, with all four venues open by the end of the year. Visit scratchrestaurants.com.

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Upgrades A Control4 smart-home system allows the homeowners to stream music and control solar shades.

A large earth-tone granite island contains a second sink.

Barstools swivel to encourage conversation between areas within the great room.

Lakeside Living

With maximized views, a party-friendly kitchen, and multiple conversation areas indoors and out, this home is designed for entertaining. By Nancy Ransohoff Photographs by Gary Moss

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W A double oven and a six-burner stove make it easy to prepare party quantities.

hen it comes to homes, location is key. So when the owners of a lakeside Westlake Village residence finished raising their family, they decided to stay put and renovate. They loved the spot, so their goals for a complete rebuild included maximizing the lake views in an updated space that would also showcase their contemporary art collection. Another goal was to share it all. “They love to entertain and have family and friends over to enjoy the views and the lake,” says Karen Shoener, CID, ASID, president of Designs of the Interior (interiordesignwestlake.com) in Westlake Village, who oversaw the new design. The easy flow of the open-concept 3,735-square-foot contemporary house, completed in 2016, combines with specific design features to make it an entertainer’s dream. “The homeowner loves to cook,” says the designer of the project, Carla Padour, a certified interior designer at Designs of the Interior. “And since everyone always hangs out in the kitchen, we put hydraulic swivel barstools at the island so people can sit comfortably, have a glass of wine, and also talk with people at the dining table and in the living areas.” The large earthtone granite island contains a second sink to help facilitate food preparation and cleanup. Padour’s design also incorporates party-ready amenities, such as a double oven, a six-burner stove, and a built-in temperature-controlled wine niche designed and built by Cellar Masters (cellarmastersinc.com) of Newbury Park. A Control4 smart-home system allows the homeowners to stream music through built-in speakers and to control automated solar shades (recessed to prevent obstruction of views) and lighting from a touch panel on the wall or with their iPads or iPhones. “The homeowners are delighted with the way the house flows for entertaining,” says Padour. “One of the things they enjoy the most is the large great room where groups can mingle and there are smaller conversation areas. Each area touches the other, and the furniture, including swivel chairs, is situated to lend itself to 805LIVING.COM / SEPTEMBER 2017

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Upgrades

Continuous travertine flooring links the great room to the outdoor space.

“The homeowners are delighted with the way the house flows for entertaining,” says Padour. that. The chairs can also swivel to look over the lake.” The contemporary design brings the outside in with an expanse of windows and sliding glass doors that lead to the landscaped back patio. A soothing neutral color

A stack-stone limestone wall meets a quartzite backsplash in the dynamic powder room.

palette of off-white, gray, and earth tones in the kitchen and living areas is punctuated with a pop of blue in an area rug echoing the color of the lake. “The blue rug is another way of bringing the outdoors in,” says Shoener. The same tongue-and-groove wood plank ceiling that spans both the great room and the kitchen extends out to the patio, along with the travertine stone floor, creating an inviting outdoor room with heaters in the ceiling for comfortable year-round gettogethers. “It was important to the homeowners that the house really flow well to the outside,” says Padour. A gas grill and cooktop, a cozy fire pit, a hot tub, and a sculptured-stone water feature complete the outdoor space, which leads to the water, where a private dock provides opportunities for scenic boat rides on the lake. 


A tongue-andgroove wood plank ceiling extends outdoors to cover the patio.

A wall of glass makes the most of the lakeside scenery.

Demure neutral hues inside give the views outside their due.

A striking blue area rug mirrors the surface of the water. 805LIVING.COM / SEPTEMBER 2017

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Good Deeds By Mark Langton

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Music Academy of the West

In celebration of its 70th anniversary, the Music Academy of the West (musicacademy.org) hosted a gala and concert in May that featured two pianists, Musical America 2017 Artist of the Year Yuja Wang and Hollywood Bowl Hall of Fame member Jean-Yves Thibaudet. The event commemorated the academy’s recent designation by Steinway & Sons as an All-Steinway School, through which the academy received 55 Steinway pianos and committed to a facility and maintenance endowment to ensure the designation in perpetuity. Proceeds from the event support the academy’s scholarship program, which brings 140 international fellows to the Miraflores-estate campus in Santa Barbara each summer to participate in an eight-week summer school and festival. The academy produces more than 200 classical events each year at this and other venues throughout Santa Barbara.

Photographs by Mark Langton

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1. Hyon Chough, Maurice Singer 2. Jon Bishop, Seymore and Shirley Lehrer, Scott Reed 3. Gretchen Roberts, Gavin English 4. Patrick Posey, Gabriel Tanguay 5. Karen Dreyfus, Glenn Dicterow, Linda and Peter Beuret 6. Bob Weinman, Sarah Stretz 7. Ernie Getto, Marge Cafarelli, Warren Staley 8. Ruth and David Green, Anne Towbes 9. Maryan Schall, Janey Campbell, Janet Garufus 10. Frank and Lida Light Blue


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Good Deeds

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Girl Scouts of California’s Central Coast

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1. Tammie Helmuth, Jody Skenderian 2. Debbie Holler, Jacque McKinley 3. Tammy Gentry, Mina Lajevardi 4. Lori Riis-Vestergaard, Dana Walter 5. Lynne Andujar, Steven Ortman 6. Bonnie Hodge, Meghan Lopez 7. Kim Jensen 8. Amanda Handy, Zubi Olin, Marcy Reed 9. Linda Le Brock, Donna McNeely, Tim Hagel, Claudia Bill-de la Peña, Geoff Dean, Jacqui Irwin 10. Brandy Vanderbeck, Gerry Ruiz 11. Teta and Ryan Van Ommeren, Jay Hutchison, Laurie Dillabough, Pamela Moreno 12. Janisha Tye, Cindy Rivezzo, Mini Samaniego

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The Girl Scouts of California’s Central Coast (girlscoutsccc.org) held its annual Fork It Over fundraiser in August to benefit the Girl Scout Leadership Experience. This is the framework that defines girls’ roles in scouting and is based on three core activities: discovering who they are and what they value, connecting with others, and taking action to make the world a better place. The event was held at the Palm Garden Hotel in Newbury Park and featured a food competition among regional chefs preparing sweet treats and savory appetizers with Girl Scout cookies as an ingredient. Blvd Brgr Co. in Camarillo (sweet), and BJ’s Restaurant & Brewhouse in Westlake Village (savory), took home the Judge’s Choice wins.

Photographs by Mark Langton


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Good Deeds Paw Works

In May, Paw Works (pawworks.org) of Camarillo held its second annual Golf Classic Tournamutt fundraiser at North Ranch Country Club in Westlake Village. Participants were greeted with breakfast, lunch, and dinner, and, true to the event’s theme, It’s 5 o’clock Somewhere, cocktails were available. Paw Works is an animal rescue, educational, and advocacy organization that finds permanent homes for abandoned animals from multiple counties in Southern California. When the organization was founded in 2014, one of its primary goals was to help Ventura County adopt a no-kill shelter policy. Within a month that mission was accomplished.

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Photographs by Mark Langton

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A PERPETUAL NOTION

At Apricot Lane Farms biodiversity is key to healthful, delicious food. BY JOAN TAPPER PHOTOGRAPHS BY GARY MOSS 88

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“Everything here has a symbiotic relationship,” says John Chester, co-owner with his wife, Molly (both top right), of Apricot Lane Farms.

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THE BUCOLIC ENTRANCE road to Apricot

Lane Farms (apricotlanefarms.com) leads up a lane lined with, yes, thriving apricot trees. The green hills and pastures of the 214-acre property lie within a rural landscape in Moorpark. These physical attributes, however, barely hint at the complexity of this organic, biodynamic farm or the body- and soul-nourishing philosophy behind the enterprise.

From the Ground Up

John Chester, who owns Apricot Lane Farms with his wife, Molly, says that the place is all about the soil, which forms the basis for regenerative farming, that is, the capacity to create a self-contained ecosystem interwoven with diversity, in which everything is grown with a purpose. Indeed, the animals, plants, land, and people here are closely intertwined in ways that were only a “pipe dream,” in Molly’s words, a decade ago. At that point, the couple lived in

Los Angeles, where John was making documentary films and Molly was a private chef. They’d met in 2003 at a TV convention in New Orleans and were hardly seasoned farmers. Molly, who grew up in suburbia in western Pennsylvania, lived in Atlanta. John was pursuing his career in Baltimore. But after they connected and moved to the West Coast, Molly’s increasing interest in healthy, traditional foods led her to explore the source of that nourishment. As she and John began visiting organic farms, the idea for a new way of life took shape. And when an opportunity arose to make the dream real, they seized it. They bought Apricot Lane Farms in 2011. “We could tell it was something special,” says Molly. “It was a horse farm with rotational pastures. The land was in need of TLC, but it had all the elements. There were orchards with avocados and lemons. It had a pond and infrastructure [barns and other buildings]. Our vision was biodynamic from the beginning. It’s more than organic. The principles are very practical, but it’s a whole lifestyle.” The Chesters did have a bit of experience to draw on. “I had some vivid memories of an uncle’s farm in Pennsylvania, where my grandmother lived. And John had worked on a family farm in Maryland. He could drive a tractor,” says Molly, “but he didn’t know anything about these kinds of farms.”

Win-Win Strategies

Working with Alan York, a consultant on biodynamics who became a mentor

Molly makes use of the farm’s seasonal fruits and vegetables to feed the team that helps produce them.

and close friend, the couple began the transformation of the property. They set up a fertility center (a large vermicomposting—think worm poop— operation that produces nutrient-rich compost), identified 75 especially flavorful fruit varieties to plant in a block of land the Chesters call the Fruit Basket, and stocked the farm with animals that had particularly useful characteristics. “Everything here has a symbiotic relationship,” John says. The 20 cows, which include a couple of Brown Swiss, a few Akaushi (Wagyu), and broad-horned, shaggy Scottish Highland cattle, are moved among the 20 pastures to graze on the grass and provide manure. The 80 adorable black-faced Dorper sheep— raised for meat and also used to graze the cover crops—were chosen after John encountered them on a filming assignment in South Africa. “Things that do well in South Africa tend to do well in California,” Molly says, adding that these sheep shed their coats, which generally eliminates the need for shearing. The 30 Red Wattle pigs are a historical and endangered breed— rare, but beloved by chefs. There are guinea hens, a large flock of Khaki Campbell ducks that keeps down the snail population in the orchards, and 1,000 chickens—a mix of Rhode Island Red, Barred Plymouth Rocks, Blue Andalusian, and Cream Legbar, among others—that break up the manure in the pastures and provide an array of colorful eggs for sale. At night, the birds roost securely in mobile coops that are wheeled to a different spot every few days to keep their grazed pickings plentiful. On sentry duty against coyotes and other predators are several Great Pyrenees dogs, whose puppies—named for herbs like basil and sage—grow into their guard chores.

Work in Progress

It takes a lot to keep all this running smoothly. At the height of the season there are more than 50 workers, including permanent team leaders and members, interns, and volunteers from Worldwide Opportunities on Organic Farms, who come for three-month stints. John oversees livestock, agricultural operations, and labor and still writes and produces films that heartwarmingly tell the farm’s story. Molly is involved with the fruit, the product lines, and the garden— “We have two acres of vegetables,” she >


FANCY FIGS Serves 2 to 4 “This recipe was created to make use of seasonal produce to feed our team,” says Molly, referring to the group of World Wide Opportunities on Organic Farms volunteers, apprentices, and rotating staff who enjoy eight meals a week from the Chester’s barn kitchen. All the fig varieties grown at the farm are used to make this dish, including White Genoa, Improved Brown Turkey, Flanders, Violette de Bordeaux, and Black Mission, but the last two are her favorites, Molly says. 1 cup mascarpone cheese 4 soft Medjool dates, pitted and coarsely chopped 2 dashes ground cinnamon 1 dash ground nutmeg 1 pinch lemon zest 10 figs, cut in half (stem to bottom) Raw honey, to drizzle

In a small bowl, beat mascarpone cheese using an electric mixer, until the cheese looks like thick whipped cream, approximately 20 to 30 seconds. Add dates, cinnamon, nutmeg, and lemon zest. Mix on medium speed to combine. Scoop approximately 1 tablespoon of cheese mixture onto the center of each fig half. Place figs on a serving platter and drizzle with raw honey.


CARROT GINGER SOUP WITH COCONUT MILK

Molly Chester recommends using homemade chicken stock to make this wholesome potage its most flavorful, but commercial chicken bone broths are a convenient substitute. She says a handheld immersion blender may be used to puree the base, but she prefers the creamier texture that results from using a standard blender. Serves 4 to 6 1 tablespoon ghee, coconut oil, or butter 1 cup diced yellow onion 1 tablespoon minced fresh ginger 1 tablespoon minced garlic (about 3 cloves) 5 cups homemade chicken stock 10 orange carrots, unpeeled, cut into ½-inch-round slices (about 7 cups) 1½ teaspoons sea salt, plus more to taste ½ cup unsweetened organic classic coconut milk, plus more for garnish Pepitas for garnish

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In a large stockpot over medium heat, melt ghee until it glistens, about 1 minute. Add onion and sauté until softened, about 5 minutes. Stir in ginger and garlic and sauté until garlic is fragrant, about 1 minute. Add chicken stock, carrots, and sea salt. Bring to a boil and then reduce to a simmer. Cover and continue simmering for 20 minutes. Turn off heat and remove lid. Allow soup to cool for 10 minutes. Puree in batches in blender, covering the lid of the blender with a tea towel before turning it on to avoid hot liquid splattering out of the top. Rinse stockpot and return soup to it. Stir in coconut milk. Season to taste as necessary. Serve soup warm with a bit of coconut milk swirled in and pepitas sprinkled on top.


A typical day at Apricot Lane Farms (clockwise from top, left): Working dogs herd the sheep to a grazing site, Molly harvests garlic chives from the garden, the Heritage breed Red Wattle–Berkshire pigs stay cool in the dappled sunlight, and Charlie Saavin from Worldwide Opportunities on Organic Farms lends a hand sorting and packing fruit. 805LIVING.COM / SEPTEMBER 2017

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says—as well as administrative tasks and troubleshooting. And she and John have a 2-year-old son, Beauden. “We have amazing people,” says Molly. “We have systems in place, and the farm is scaled to do what we do, but we run it like a family farm in every choice. The care and depth of care is phenomenal.” A drive around reveals the results. Native California plants abound at the pond, where the sounds of bird life fill the air. Animals graze lazily in the pastures. In the Fruit Basket, the stone fruit is finishing up, while colorful pomegranates and ripening figs hint at future bounty. Flowers and grasses sprout between the trees, unusual in conventional orchards but important for holding in moisture and cycling in nutrients to enrich the soil. Beehives abut the garden, where neat rows of produce edge mounds of fragrant rosemary and other herbs. As harvests have increased, the farm continues to evolve, with plans to bring its fruit, meat, and produce to more farmers’ markets in Ventura County and to add bourbon lemon marmalade, avocado oil, and fruit butters to the offerings.

Reaping the Rewards

There have been challenges along the way, including the drought. But water conservation was aided by biodynamic practices of cover cropping (keeping soil covered with plant life to hold in moisture and maintain fertility, among other things), and the orchards were planned topographically to capture runoff and counter erosion. As for lessons absorbed, Molly says, “Other than the sheer learning of skills, we had to evolve as human beings, become better communicators, and figure out our priorities.” “Farming teaches me how incredibly intelligent nature is,” says John. “You learn to be patient and observant and provide the ingredients, then to step back. We’re lucky to manage an ecosystem.” Their feelings of satisfaction have been enormous. “I’m very proud of the creativity of the Fruit Basket,” says Molly. “Something’s always coming into season. It’s pleasing to the eye, and at our heart, we’re artists. “I didn’t understand how being rooted to something would change me,” she says. “When you fall in love with the land, it presumes you care for it. It changes you.”  94

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SALMON SALAD NIÇOISE

This recipe calls for scattering salad ingredients over a bed of mixed greens, but alternatively, Molly prefers to arrange them on a large serving platter so that diners can choose from them. Apricot jam gives the dressing its bright sweetness. Look for one that is 100 percent fruit to avoid added sugar. The salmon marinade recipe calls for ghee, which has a higher cooking threshold than butter and won’t burn at the high temperatures called for in this recipe. Molly accompanies this dish with neatly sliced sourdough bread and a small bowl of cubed butter. “John and I use manna bread, an unleavened sproutedgrain bread that can be found at Whole Foods or most health food stores,” she says. “We [also] like authentic sourdough bread.” Serves 4 TANGY APRICOT DRESSING 3 tablespoons apricot jam 2 tablespoons lemon juice (about 1 lemon) 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar ¼ teaspoon sea salt ⅛ teaspoon fresh cracked pepper 7 tablespoons extra-virgin olive oil SALMON MARINADE 2 tablespoons whole grain mustard 3 tablespoons melted ghee 2 tablespoons fresh lemon juice ½ teaspoon lemon zest 2 cloves garlic, minced 1 teaspoon sea salt ½ teaspoon fresh cracked pepper SALAD 1 pound salmon with skin 4 eggs 1 small red onion, thinly sliced or shaved 12 small red potatoes, scrubbed ½ pound green beans, trimmed 2 tablespoons extra-virgin olive oil, or more 4 cups mixed greens, rinsed and dried well 1 pint grape tomatoes, rinsed ¼ cup caper berries or olives 2 tablespoons small capers

For apricot dressing: Combine first six ingredients in a small bowl. Slowly stream in the olive oil with a whisk until combined. Set dressing aside. For marinade: In another small bowl combine all ingredients and set aside. For salmon: Preheat oven to 500˚F. Line a rimmed baking sheet with parchment paper. Rinse salmon and remove bones using kitchen tweezers. Place the salmon on lined baking sheet. Pour marinade over the salmon, rubbing it in slightly. Coat the salmon as thickly as possible. Place in oven and bake until opaque and just flakey, about 13 to 15 minutes. Remove from oven and cool. Remove the skin, and break salmon into big chunks. Set salmon aside. Place eggs in a saucepan with enough water to cover by at least 1 inch. Bring to a boil. Cover saucepan and remove from heat. Set aside and allow eggs to continue cooking in hot water for 13 minutes. Pour off water and replace it with cold water. Once eggs are slightly cool, peel off shells under cool running water. Slice eggs in half and set aside. Place potatoes in a stockpot with very salty water and bring to a boil. Cook until al dente, about 10 minutes. Add green beans to saucepan with potatoes. Cook an additional 4 minutes or until green beans are al dente. Drain. Rinse potatoes and green beans in very cold water until cool. Set aside green beans and transfer potatoes to large bowl. Toss potatoes with 2 tablespoons olive oil (or more) to coat, and season with salt and pepper. Set aside. Place mixed greens in a large serving bowl. Scatter red onion, potatoes, green beans, grape tomatoes, salmon chunks, egg halves, caper berries, and capers over greens. Serve with dressing on the side.

Recipes adapted with permission from Molly Chester’s blog at organicspark.com.


TASTE, TOUR, AND COOK

Apricot Lane Farms products are sold at the Thousand Oaks Farmers’ Market and at Erewhon Markets in Los Angeles. The farm will be open to visitors on Ventura County Farm Day, November 4. Molly’s cookbook, Back to Butter: A Traditional Foods Cookbook, written with her mother, Sandy Schrecengost, is available on the farm website.

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POPPING THE CORK ON THE CENTRAL COAST SIPPING SCENE. BY SHAUNA BURKE PHOTOGRAPHS BY GARY MOSS

The Central Coast wine community is growing—and that doesn’t just mean more grapevines are being planted and more wine is being produced. It means there are more venues at which to try new wines and more immersive experiences being developed for adventurous oenophiles. It means that after being overlooked for too long, more local wines are appearing on local restaurant wine lists. And it means that today’s Central Coast winemakers are producing wines to meet world-class standards, wines that are better adapted to consumers’ changing tastes and that are more foodfriendly while also being bold and innovative. So, what’s the word on wine? If we’re talking Central Coast wines, the word is delicious. All that’s left to do is find a favorite, perhaps at one of the following locations, each an influential part of the growing Central Coast wine community. Chalkboard art illustrates local AVAs at the new Story of Soil tasting room in Los Olivos.

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Story of Soil’s Brady Fiechter and Jessica Gasca (below) pour samples of their smallbatch varietal wines.

Tasting Room Tidings Brady Fiechter and Jessica Gasca, owners and winemakers at the new Story of Soil (storyofsoilwine.com) tasting room in Los Olivos, specialize in small-batch varietal wines, for which farming is the focus. “We believe that if we produce what we love to drink ourselves, that will be enough,” says Fiechter. “We are very passionate and love to answer questions from our tasters, so we also have a private back room, available by appointment, where we offer more educational and one-on-one tastings for any group size.” Four Seasons Resort The Biltmore Santa Barbara (fourseasons.com/ santabarbara) has partnered with Sunstone Winery to create two wines for the resort’s 90th anniversary: Biltmore, a 2014 merlot, and 1927, a reserve blend of 60 percent merlot, 25 percent cabernet sauvignon, and 15 percent cabernet

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franc, named for the year the resort first opened. Potek Winery (potek.com) in Santa Barbara recently added an exclusive menu of quick bites from nearby Wildwood Kitchen to its tasting room offerings. Smoked mussels marinated in garlic, herbs, and oil are paired with samplings of Potek’s chardonnay, and Coppa ham with watermelon, pico de gallo, and queso fresco is married with tastes of the winery’s Blanc de Noirs sparkling wine. Guillaume and Solène Fabre, owners of Clos Solène (clossolene.com), are pouring at their new estate in Paso Robles by appointment only. “Guillaume and Solène’s goal is truly to have an estate winery and eventually be able to use estate fruit to make their wines,” says tasting room manager Roxanne Malkie. At their Tin City tasting room they will soon be pouring wines under their new brand, Benom.

Bernard and Jonathan Rosenson, proprietors of Buellton’s Coquelicot Estate Vineyard (coquelicotwines. com) and its tasting room in Los Olivos, also own First & Oak restaurant at the Mirabelle Inn in Solvang as well as the restaurant’s food truck, First & Oak Kitchen. Recently the father-son team has begun parking the food truck outside the tasting room on weekends, where it complements wine-tasting and bocce in the garden with their farm-fresh cuisine, including traditional sweet and savory crepes. Their goal: To offer a real French experience. “[Bernard] is from France and grew up going to the parks in Paris where he would eat from crepe carts and watch them being made right in front of his eyes,” says Jonathan. “He really wanted to bring that experience here for visitors to enjoy along with our French wines.” The truck is available to cater special events.


A Somm in the Kitchen

Ian Adamo pairs wines with a menu of affordable small plates at his intimate restaurant, Somm’s Kitchen.

Somm’s Kitchen (sommskitchen.com), a small restaurant that opened earlier this year in downtown Paso Robles, is a very personal operation for co-owner and sommelier Ian Adamo, who dreamed of opening a restaurant and wine bar that “feels as if customers are walking into my home,” he says. The concept behind this eatery, with just 14 seats at its curved counter, is to “showcase high-end small plates at affordable prices and offer both a local and international wine pairing for each dish,” Adamo says. Behind the counter each night, he serves charcuterie, pours wine, and chats with customers, often educating them about particular vintages. The curve of the counter is meant to create a more social and convivial atmosphere, which ultimately leads to customers feeling comfortable talking with one another. Adamo’s goal is for his customers to be “in control of their meals,” he says, choosing how many plates, how much to spend, and how many wine pairings, if any, to try. “There are no rules here,” he says, “and I want people to know that they can come in to do the whole production with all the plates and all the pairings or they can simply sit and enjoy one glass of wine or one small plate and be done.” Any wine on the menu is also available for purchase by the bottle, so customers can come in for a wine flight or tasting and purchase what they love. After extensive travel throughout Europe visiting some of the world’s best restaurants along with more humble spots, Adamo was inspired to settle in Paso Robles and replicate the laidback vibe he witnessed while “still offering amazing food and world-class wines,” he says. Some of the most popular dishes on his menu are European tapas, like smoked duck with cherries, foie gras torchon poached in sauternes and served with orange oil, and a simple Tortilla Española, a type of Spanish omelet. Adamo’s favorite wines, he says, “pair perfectly with the food you’re eating.” For any dish, he offers both a local and an international wine option depending on what the customer is interested in at the time. Ultimately, Adamo believes that he is “filling a void in the Paso Robles restaurant scene,” he says, by offering such a comfortable, intimate environment where people can gather to enjoy great food, a glass of wine, and maybe even learn a thing or two about their favorite sips.


By the Glass Consumers appear to have become less inclined to order an entire bottle of wine when dining out, and restaurants have responded by focusing on and curating by-the-glass menus. “Most of our business is wines by the glass,” says Barry Prescott, general manager of Mad & Vin (thelandsby.com) at The Landsby hotel in Solvang. Since the hotel is surrounded by beautiful wine country, he says, “much of our menu is locally driven, with most examples from Santa Barbara County and a few from up north in Paso Robles.” New technologies are aiding in the shift, making it possible for restaurants to offer more by-the-glass options. Wine kegs and custom-wine dispensing and preservation systems keep wines fresh for much longer than ever before, allowing restaurants to keep costs down while popping a wider variety of wine bottles for their customers. Some restaurants lack the space for a larger wine dispensing system. Il Cortile Ristorante (ilcortileristorante.com) and La Cosecha Bar + Restaurant (lacosechabr.com), both in Paso Robles, have turned to the Coravin system, a unique tool that accesses wine from the bottle without pulling the cork. “Using the Coravin gives us the opportunity to offer high-end wines that we otherwise wouldn’t be able to afford to pour by the glass,” says Carole MacDonal, co-owner of both restaurants. MacDonal says, “Space, more than anything,” was a huge consideration in choosing Coravin. “In such small restaurants, we just don’t have room for a big wine dispensing system, so this has been an amazing tool for us.” Now serving from exceptional wines-by-the-glass menus are: The Lark, Santa Barbara thelarksb.com With a focus on unique and extraordinary wines ($12 to $19) from around the globe, this list showcases some of the 805 region’s best. Mad & Vin, Solvang thelandsby.com Predominantly regional, the wine menu ($10 to $14) boasts an excellent variety of pinot noir to choose from among other local favorites.

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Il Cortile Ristorante, Paso Robles ilcortileristorante.com About 40 wines by the glass ($10 to $15) include unique Italian varieties, like sparkling wine from Franciacorta and local Paso favorites, all inspired by executive chef Santos MacDonal’s traditional Italian cuisine. Ojai Valley Inn & Spa ojairesort.com An expertly curated selection of mostly California wines, this collection ($14 to $30) includes a few international gems. Wine tastings take place once a month at the Wallace Neff Heritage Bar.

Robert Hall Winery offers barrel tastings on tours of its cavernous wine cave.


Sipping and Spelunking Temperatures along the Central Coast often stay quite high through early autumn. When wine tasting, one way to beat the heat is to participate in tastings within a winery’s wine cave or cavern. The primary purpose of the caves is “to keep the temperature and humidity stable while wine is maturing in barrel,” says Scott Holt, tasting room supervisor at Eberle Winery (eberlewinery.com) in Paso Robles. Eberle’s caves span 17,000 square feet, and the winery offers a unique calendar of

events that take place within them, including dinners and concerts. Caves at the nearby Halter Ranch Vineyard (halterranch.com) cover 20,000 square feet and do double duty as a setting for wine-club pickup parties, tours, and special tastings. According to general manager Skylar Stuck, the Winery & Cave Tour is offered daily and includes a visit to the state-of-the-art winery and the caves, where visitors learn about the art of viticulture.

Other caves to explore: Cottonwood Canyon Vineyard & Winery, Santa Maria cottonwoodcanyon.com Guided tours offer wine tasting, including barrel tasting, in which wine samples are taken directly from barrels. Robert Hall Winery, Paso Robles roberthallwinery.com Cavern tours include barrel tastings.

Star Lane Vineyard, Santa Barbara starlanevineyard.com Caves are opened to club members only at a special event once a year. Sunstone Vineyards & Winery, Santa Ynez sunstonewinery.com This vineyard offers private tastings for small groups inside its cave and at a library within the cave. Also inside is a lounge called “La Cav,” which is open to members on weekends.

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Guests of Chronic Cellars tasting room in Paso Robles enjoy a casual game at the outdoor pool table.

VARIETAL SPOTLIGHT

Cabernet Franc

Getting Down to Earth Recent trends point to a path back to wine’s humble rootstock and toward an escape from pretension and snobbery. It’s about time. Wine doesn’t need to be fussy, which is why many consumers are reconsidering big, heavy cabernet sauvignons in favor of lighter red blends that don’t require much aging. Over the years, particularly in California, alcohol content in wine has been creeping up, due to consumer demand for certain wine styles. But now consumers and even winemakers are realizing that high alcohol content may throw off a wine’s balance, mask its unique characteristics, and make imbibers tipsy before their entrée arrives. Lower-alcohol wines allow diners to keep their taste buds intact throughout a meal. Since many recent trends seem to show that consumers want wine to be more approachable, wine tasting rooms are choosing to be more laidback. Some ramp up the fun factor with activities like bocce, lawn bowling, and pool tables. A few tasting experiences to enjoy now: Bianchi Winery and Tasting Room in Paso Robles features a koi pond,

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an indoor fireplace, and a bocce court; bianchiwine.com. Chronic Cellars in Paso Robles has an outdoor pool table, a horseshoe pit, a cornhole board, and a lawn for picnics; chroniccellars.com. Coquelicot Estate Vineyard in Los Olivos provides a bocce court, a cornhole board and other games, and a relaxing outdoor garden where an artisan shop offers leather goods and accessories; coquelicotwines.com. Four Sisters Ranch Vineyards & Winery in San Miguel offers lawn bowling, bocce courts, horseshoes, and a lawn for picnics; foursistersranch.com. Peacock Cellars in Arroyo Grande offers shopping for antiques and farmstand fruits and vegetables; peacockcellars.com. Robert Hall Winery in Paso Robles hosts bocce on traditional Old World–style courts made with crushed oyster shells as well as wine cave tours; roberthallwinery.com.

There is something magical about enjoying an underappreciated varietal. Cabernet franc, while certainly not new, is underrated but aiming to win the hearts of wine drinkers everywhere. It is perhaps best known as a popular blending wine in Bordeaux and as a parent of the cabernet sauvignon grape (cabernet sauvignon is a cross between cabernet franc and sauvignon blanc). When cabernet franc is purchased as a stand-alone varietal, it boasts great acidity and usually less tannin than cabernet sauvignon. It is also known for its ability to pair well with a wide variety of foods, including roasted meats, goat’s milk cheese, fresh and dried herbs, and savory vegetable dishes, thanks to its natural acidity. One wonderful example of local cabernet franc is the product of Jeremy Weintraub, winemaker at Adelaida Vineyards & Winery (adelaida.com) in Paso Robles. “Cabernet franc from the Adelaida District differs markedly from examples found in other parts of Paso Robles, let alone other parts of California and France,” he says. “First, the acidity is noticeably higher in our cabernet franc than even just down the road, largely because our soil pH is so high and our nights are so cool. Second, unlike in France, we can consistently and dependably ripen our fruit every year due to the abundant sunshine.” Also try examples of this single varietal from these local wineries: Buttonwood Farm Winery & Vineyard 2014 Cabernet Franc, Santa Ynez Valley, $28, buttonwoodwinery.com Carr Vineyards & Winery 2014 Cabernet Franc, Santa Ynez Valley, $35, carrwinery.com Chateau Margene 2013 Cabernet Franc Margene Signature Series, Creston District and Paso Robles Estrella District, $62, chateaumargene.com Malibu Rocky Oaks Estate Vineyards NV Cabernet Franc, Malibu Coast, $28, maliburockyoaks.com 

Cabernet franc grapes on the vine.


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Taste FOOD / WINE / DINING OUT

A Fine Kettle of Fish By Jaime Lewis

T

BOUILLABAISSE Growing up in England and spending time in Spain and France, chef Moez Megji developed a soft spot for this stew and put it on The Gallery Restaurant’s menu when the Westlake Village eatery opened in 2015. He seasons his house-made halibut stock with fresh fennel, leeks, and saffron and thickens the base with a panko-based rouille. “Traditionally, bouillabaisse only contains fish,” Megji says, “but we’re in California, so I use whatever fresh seafood I can get.” For this recipe, he suggests 12 littleneck clams, 12 Prince Edward Island mussels (debearded and scrubbed), ½ pound of fish fillets cut into 1-inch strips, and 12 large peeled and deveined shrimp.

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Makes 6–8 servings ROUILLE ½ cup panko bread crumbs ¼ cup jarred sweet roasted red peppers ½ teaspoon dried parsley ½ cup olive oil BOUILLABAISSE ¼ cup olive oil 2 celery stalks, julienned 1 small onion, sliced 1 carrot, julienned 2 leeks, white and pale green parts only, julienned 1 fennel bulb, fronds removed, julienned 1 tablespoon chopped garlic ½ teaspoon fennel seeds >

© DARREN MUIR/STOCKSY UNITED

Bouillabaisse and cioppino call for fresh-from-the-net seafood this fall. Our catch of the day includes recipes from two local eateries.

he aromas and flavors of bouillabaisse and cioppino conjure a sense of a working port city—like so many on the Central Coast—in ways few other dishes can. Originating in Marseilles, France, some say as early as 600 B.C., bouillabaisse derives its name from the Provençal bouillon abaissé, literally “broth lowered,” which is likely in reference to fishermen cooking down their catch in pots of seawater. A traditional bouillabaisse includes Provençal flavors—tomatoes, saffron, fennel, garlic, herbs, and white wine—in a fish-based broth, but the dish invites adaptation. Chef and owner Moez Megji of The Gallery Restaurant (thegallerywestlake.com) in Westlake Village accepts the invitation, featuring whichever fresh, local seafood is available for the bouillabaisse on his menu. Cioppino, on the other hand, is a term adapted from the Genoese il ciuppin, meaning “little soup.” The decidedly New World dish was popularized by Northern Italian immigrants who settled near the port of San Francisco near the turn of the 20th century. The broth is distinctly tomato-based and spiked with herbs, like parsley and basil, as well as plenty of regional seafood. The cioppino at Tre Lune (trelunesb.com) in Montecito is a prime example of this Northern California style. Ready to test the waters by cooking up a pot of delicately flavored bouillabaisse or tomatoey cioppino? The Gallery Restaurant and Tre Lune have graciously shared the recipes for their versions here.


Historically, the main ingredients in seafood stews have varied, depending on fishermen’s luck of the day. What distinguishes regional traditions, such as those of France and Italy, are seasonings and the basis for the broth.

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Taste Food ½ teaspoon dried tarragon ½ teaspoon dried basil 2 bay leaves 1 cup dry white wine, such as chardonnay 2 whole tomatoes, seeded and chopped or 4 ounces canned tomatoes, smashed with the back of a spoon, with juice 2 tablespoons tomato sauce 3 quarts fish stock Pinch saffron 4 pounds fresh seafood To make rouille: Preheat oven to 375°F. In a medium bowl, combine panko, red peppers, parsley, and olive oil. Transfer to a rimmed baking sheet and bake 15 minutes until panko is slightly toasted. Remove from oven, and set aside. To make bouillabaisse: Pour olive oil into a large Dutch oven or stockpot and set over medium-low heat. Add celery, onion, carrot, leeks, and fennel and sauté until softened, about 10 minutes. Add garlic, fennel seeds, tarragon, basil, bay leaves, and white wine. Bring to a simmer and cook for 5 minutes. Add tomatoes, tomato sauce, fish stock, and saffron and bring to a boil. Then reduce heat and simmer for 30 minutes. Stir in rouille. Simmer for an additional 15 minutes. Submerge your choice of seafood in the broth, and simmer until any shells open and any shrimp and fish are opaque. (Shellfish requires more cooking time, so add it first. Clams and mussels should simmer 8 to 9 minutes, until shells open; shrimp and fish should simmer 4 to 5 minutes until both turn opaque.) Ladle into shallow bowls and serve.

CIOPPINO (ZUPPA DI PESCE) “The secret is in the ingredients,” says Soemi Caramel, general manager of Montecito’s Tre Lune, of the cioppino served there. “Fresh fish and good tomatoes make good zuppa.” The broth for Tre Lune’s elegant stew is based on from-scratch marinara made from San Marzano tomatoes. “Our inspiration was the Amalfi Coast—sitting on a terrace watching the fish being caught below,” says Caramel, who is from Venice—another city with a knack for seafood. “This is a dish that reminds you of that kind of place.” This recipe calls for adding shrimp and prawns with their shells and tails intact. Caramel encourages people to use their fingers to remove the shellfish from the shells when eating this stew. Serves 4 ½ cup extra-virgin olive oil, plus more for drizzling on bread 2 whole jarred Calabrian chile peppers 4 cloves garlic, chopped ½ cup dry white wine 2 cups marinara sauce

FISH BOWLS

MORE TAKES ON SEAFOOD STEW • In fall and winter, French-trained executive chef André Averseng makes cioppino at Paso Terra (pasoterra.com) in Paso Robles. • The cioppino from Rosa’s Ristorante Italiano (rosasrestaurant.com) in Pismo Beach won first place at Santa Barbara’s 12th Annual Bouillabaisse Festival in the cioppino division in 2005. • Chef and owner Budi Kazali puts an Asian twist on the bouillabaisse he serves at The Gathering Table in the Ballard Inn (ballardinn.com) by adding kaffir lime, lemongrass, cilantro, and chiles to the broth. • Bouillabaisse made with six different kinds of seafood is on the dinner menu at Kanaloa Seafood Market and Kitchen (kanaloaseafood.com) in Santa Barbara. • The cioppino at Rustico Ristorante Italiano (tuscany-restaurant.com) in Westlake Village has a spicy kick.

2 cups fish stock 8 ounces each of tuna, salmon, and halibut, diced medium 4 whole medium shrimp, unpeeled, tails intact 4 whole large shrimp or prawns, unpeeled, tails intact 1 cup small black mussels with shells, debearded, scrubbed 1 cup littleneck clams with shells, scrubbed 1 cup calamari, bodies cleaned and sliced into rings 1 small bunch Italian parsley leaves, chopped Sea salt and crushed black pepper to taste 4 slices ciabatta bread 1 whole garlic clove, cut in half Heat a heavy large saucepan over medium heat. Add olive oil, chile peppers, and chopped garlic. Sauté until garlic is golden, but not brown, about 1 minute. Add wine, marinara sauce, and fish stock. Simmer for 10 minutes. Add fish, medium shrimp, large shrimp or prawns, mussels, clams, and calamari. Stir in chopped parsley, reserving 1 tablespoon for the grilled bread. Simmer over medium heat until shells open and shrimp and fish are opaque, about 10 minutes. Remove from heat and let rest for 10 minutes. Meanwhile, grill both sides of ciabatta slices on an outdoor grill or indoor grill pan. Rub one side of each slice with cut garlic clove, drizzle with olive oil, and sprinkle with reserved parsley. Ladle cioppino into shallow bowls and serve with ciabatta. 


A DV E R T I S E M E N T

SWIRL, SIP, SAVOR A TASTE OF LOS OLIVOS FINEST

LARNER WINERY

BLAIR FOX CELLARS

COMMUNITY CRAFT

Since 1999, tradition and passion have guided the meticulous farming on our family run, organically certified estate vineyard in the Ballard Canyon AVA offering limited annual productions of handcrafted wines.

An ultra-boutique winery focusing on small lot, hand-crafted Rhône varietals from our organic estate vineyard in Los Olivos. The tasting room boasts a rustic, warm and hospitable style, which lends itself to a truly exceptional wine tasting experience.

Offering wine tasting, more than 30 wines by the glass, draft and bottled beers, uncommon ciders and sours, plus a unique selection of retail wines from boutique local producers and exotic international wines. OPEN LATE!

2900 Grand Ave., at the flagpole

2902 San Marcos Ave., Suite B

2446 Alamo Pintado Ave., Suite C

CRAWFORD FAMILY WINES

STORY OF SOIL WINERY storyofsoilwine.com

BARBIERI WINE COMPANY barbieriwines.com

Crawford Family Wines embraces the “garagiste” style of winemaking by producing tiny lots of Pinot Noir, Chardonnay, and Syrah that provide a glimpse into the unique Sta. Rita Hills vineyards they come from.

This highly anticipated, smallproduction winery has finally opened its doors. Jessica, one of the few female winemakers in Santa Barbara County, and husband Brady focus on producing single-vineyard, singlevarietal, high quality wines of distinction.

Barbieri Wine Company focuses on handcrafted small production Rhône varietals made by Master Sommelier Paolo Barbieri. Our tasting room offers a variety of wines and carries artisanal cheese, fresh baguettes, and locally made salami.

2364 Alamo Pintado Ave.

2369 Alamo Pintado Ave.

larnerwine.com

V I N E YA R D

&

blairfoxcellars.com

communitycraftlo.com

W I N E R Y

crawfordfamilywines.com

2477 Alamo Pintado Ave.


Taste Wine By Shauna Burke

Come Together Wine makes the cocktail in these splendid new sippers.

B

ars all over the world generally have separate menus for wines and cocktails, as if the two somehow don’t belong together. On the contrary, wine can be the perfect addition to any cocktail shaker and can help bring different spirits, fruits, and flavors together into one harmonious drink. Here, local bartenders share five wine cocktail recipes, perfect for using leftover wine or simply demonstrating how home bartenders can get more creative with a favorite vino.

FIZZY LIBBEY Nuances of honey, lemon, and aromatic rosemary add a unique flair to this easy-tomake effervescent cocktail. The team at the Wallace Neff Heritage Bar, located at Ojai Valley Inn & Spa (ojairesort.com), named it, in part, to honor Ojai founder Edward Drummond Libbey. To make the honey syrup, combine 2 parts honey and 1 part water in a small saucepan over mediumlow heat until it comes to a simmer, then remove it from the heat and let it cool. It can be refrigerated for up to one week. Makes 1 cocktail 1 small scoop (1–1½ ounces) lemon sorbet 1 ounce honey syrup Fresh rosemary sprig 5 ounces Domaine Carneros Brut by Taittinger Scoop lemon sorbet into a coupe glass. Pour honey syrup over sorbet. Garnish with rosemary. Pour sparkling wine over all and serve immediately.

SAN YSIDRO DAIQUIRI A fortified wine, like port, sherry, or vermouth, is a wine to which a distilled spirit (usually brandy) has been added to raise the alcohol content and also work as a sort of preservative. Franco De Bartolo, director of restaurants at San Ysidro Ranch (sanysidroranch.com) in Santa Barbara, uses sherry to reinvent the classic daiquiri for The Stonehouse restaurant and, as he puts it, “bring a little bit of Andalusian sunshine to the beautiful American Riviera.” He garnishes the drink with a dried citrus wheel and a rosemary sprig from the hotel’s garden. Makes 1 cocktail Ice 2 ounces Zaya Gran Reserva 12 Year rum ¾ ounce fresh lime juice ½ ounce simple syrup ¼ ounce Alvear Pedro Ximénez de Añada sherry Dried citrus wheel, for garnish Fresh rosemary sprig, for garnish

San Ysidro Daiquiri

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In a shaker, combine ice, rum, lime juice, and simple syrup, and shake hard for about 15 seconds. Using a fine mesh sieve, strain into a coupe glass. Float sherry on top by slowly pouring it over the back of a spoon. Garnish with a dried citrus wheel and a rosemary sprig. >


MARGERUM WINE COMPANY margerumwines.com

HAPPY CANYON VINEYARD happycanyonvineyard.com

JAMIE SLONE WINES jamieslonewines.com TM

Flagship Tasting Room: 813 Anacapa St. Reserve Tasting Room: 32 El Paseo; 805-845-8435

CEBADA VINEYARDS cebadawine.com E S T A T E

G R O W N

CEBADA

8 E. De La Guerra St. 805-451-2570; 714-448-9908

30 El Paseo, 805-232-3549

23 E. De La Guerra St., 805-560-6555

Santa Barbara’s Premier Wine Tasting Experience!

GRASSINI FAMILY VINEYARDS grassinifamilyvineyards.com

Located in the Heart of Downtown Santa Barbara’s Historic Presidio Neighborhood. presidiowineries.com

24 El Paseo, 805-897-3366

SILVER WINES silverwines.com

STANDING SUN, THE BODEGA standingsunwines.com

AU BON CLIMAT WINERY aubonclimat.com

31 El Paseo, 805-963-3052

15 E. De La Guerra St. 805-691-9413

813 Anacapa St., #5B 805-963-7999


Taste Wine STONEHAUS FROSÉ Frosé, a sort of rosé wine slushy, has made its way onto cocktail menus around the globe. Tim Desmond, wine manager and sommelier of The Stonehaus at Westlake Village Inn (the-stonehaus.com), shares his easy-tomake, home-friendly version, an impressive choice for entertaining. Featuring sparkling rosé, it is available at the restaurant’s outside bar on Thursdays through Sundays. Serves 6–8 1 bottle Campo Viejo Cava Brut Rosé 2 ounces Absolut Apeach vodka 2 ounces simple syrup 1 cup crushed ice Fresh mint sprigs Pour rosé into a 13x9-inch glass baking dish and place in freezer until wine is almost solid (it won’t freeze solid due to the alcohol), at least 6 hours. Remove from freezer. Using a fork, scrape almost-frozen rosé to form icy crystals. Transfer to a blender. Add vodka, simple syrup, and crushed ice. Blend on high until smooth and slushy. Pour into wine glasses, garnish with mint sprigs, and serve immediately.

PASSION THYME MARTINI For this crisp, zesty martini, Trevor Nare, bar manager and sommelier at Q Sushi (qsushi.com) in Westlake Village, balances the acidity of passion fruit with the herbaceous sweetness of fresh thyme and adds dry riesling to help bind everything together. If you can’t find prepared passion fruit puree, you can simply slice two passion fruits in half and scoop out the soft meat (seeds and all) with a spoon. Makes 1 cocktail 1 tablespoon sugar (for rimming glass) Ice 2 ounces premium vodka ¾ ounce passion fruit purée ½ ounce agave nectar ½ ounce fresh lemon juice ¼ ounce dry riesling  4 small fresh thyme sprigs Chill a martini glass in advance. When ready to make the cocktail, pour sugar into a shallow dish and dip half of the chilled rim into it. To a shaker, add ice, vodka, passion fruit purée, agave nectar, lemon juice, riesling, and 3 thyme sprigs, and shake until cold. Strain into prepared glass and garnish with remaining thyme sprig.

1110 Faraday Street

Santa Ynez, Ca 805.691.9794 www.sykitchen.com

BODEGA PUNCH Dominique Gonzales, bar manager of Granada Hotel & Bistro

(granadahotelandbistro.com) in San Luis Obispo, created this beautifully aromatic cocktail featuring a local spirit, a local wine, and local bitters. It makes a wonderful nightcap, preferably enjoyed while sitting outside under the stars. Makes 1 cocktail Ice 1½ ounces Big Sur Gin from Calwise Spirits Co. ½ ounce Provoca Tempranillo cordial (recipe follows) ½ ounce fresh lemon juice 6 drops rose and pink peppercorn bitters from SLO Bitter Co. ¾ ounce Fever-Tree tonic water Pink peppercorn, for garnish Combine ice, gin, cordial, lemon juice, and bitters in a shaker. Shake until cold and strain into a wine glass. Top with tonic water and garnish with pink peppercorn.

PROVOCA TEMPRANILLO CORDIAL This recipe from Gonzales makes enough cordial for about 20 servings of Bodega Punch. 8 ounces Provoca Tempranillo red wine 1 cup granulated sugar Zest and juice of 1 grapefruit In a medium saucepan combine all ingredients and simmer over medium heat for about 20 minutes, stirring occasionally. Strain through a fine mesh sieve set over a medium bowl. Let cool until ready to use. Cordial can be refrigerated in an airtight container for up to one week.

STRAWBERRY BREEZE John Vinnedge, general manager of Café Firenze (cafefirenze.net) in Moorpark, pairs a local late-harvest viognier with fresh strawberries and orange-flavored vodka to create a fresh and citrusy cocktail that’s perfect for daytime sipping. Makes 1 cocktail 2 fresh strawberries 1 ounce Stolpman Vineyards Late Harvest Viognier 1 ounce Absolut Mandarin vodka Ice Orange slice, for garnish Place strawberries in a shaker and muddle. Add viognier and vodka. Fill shaker with ice and shake well. Fill a rocks glass with ice. Strain cocktail into glass and garnish with an orange slice. 


Opportunity rarely knocks twice.

Oaks Christian School is one of the top independent private schools in the nation with 100% of our graduates attending college. With individualized learning paths, our highly qualified teachers inspire students grades 5-12 by going beyond the textbook to provide real-world experience. Learn more about our school by joining us at one of our upcoming admissions events. Admissions Information Night

Wednesday, September 27 7:00 - 9:00 p.m.

or

Admissions Open House

Visit our website at www.oakschristian.org or call us directly at 818.824.9492.

Sunday, November 5 1:00 - 4:00 p.m.

We are Oaks Christian Preparing Minds for Leadership and Hearts for Service 31749 La Tienda Drive, Westlake Village, CA 91362


Taste Dining Out By Victoria Woodard Harvey Photographs by Gary Moss

Down by the Bay

A

The quiet bayside town of Los Osos near Central Coast wine country steps up with a new dining spot.

n outdoor fire pit calls for latenight mingling, and inviting wood plank tables propose dining alfresco on the patio. An indoor bar bustles, and an open kitchen sends out plates of local Grassy Bar oysters, charcuterie, and smoked fish with avocado mousse and pickled onions. Blue Heron (blueheronbaywood.com) is packed as the courteous waitstaff delivers entrées of braised short ribs, roasted chicken in lemon pan jus with creamy polenta, and the day’s dock-fresh fish. Fine wines hail from as close as Paso Robles and as far as Tasmania (the source of a sparkling rosé), and the draft beers alone take up a half page of a three-page libations list. Located along the shores of Morro Bay in the sleepy Central Coast hamlet of Los Osos, the restaurant recently opened its doors on the sprawling property of the Back Bay Inn. Executive chef Thomas Drahos’ menu of contemporary coastal cuisine offers imaginative dishes with global influences and seasonal, sustainably sourced ingredients from top purveyors and the five-acre organic farm of Bill Lee, one of the restaurant’s five owners. The dining experience is unexpected in this small bayside town that prides itself on its quiet way of life, and it’s a great opportunity for locals, for overnight guests taking in the tranquility at the 25-room inn, and for diners opting to escape Morro Bay’s embarcadero tourist scene a few miles to the north. “This spot has something special that keeps bringing you back,” says Lee, a Los Osos resident since 2002. “Everybody here loves this bay and is all about preserving its unique magnificence.” Lee shows his respect for the area by collaborating with local business owners and donating land for a community farm nearby where neighbors can trade their own produce. He is known to greet guests on the public boardwalk near the Back Bay Inn, giving directions to his favorite hikes at nearby Montaña de Oro State Park, El Moro Elfin Forest, and Hazards surf

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spot. Maybe it’s the aloha spirit he brings from once living in Kilauea, Kauai. He is also instinctively savvy in selecting a team for his restaurant, which is changing the culinary landscape of Los Osos. And even a recalcitrant resident would agree that the upgrade is for the better. Key to the team is chef Drahos, who grew up on a 55-acre farm in Lockwood and brings experience from restaurants >


Blue Heron takes off (clockwise from opposite): Executive chef Thomas Drahos starts with sustainably sourced ingredients, such as fresh yellowtail. The composition of dishes like pan-seared scallops atop celeriac puree with purple potatoes, heirloom squash, and crispy sage changes with the daily harvest. Part of the Back Bay Inn, the restaurant is fronted by a welcoming garden of native plants. Inside, the cool ocean-blue dining room is trimmed with striking white accents and warmed with modern wood furnishings. John Richardson and chef Drahos peruse available produce at Bill Lee’s farm.


Taste Dining Out

Chef Drahos ladles one of his sumptuous sauces onto wild salmon skewers.

The menu at Blue Heron rides the line between playful and familiar, with a notable painterly quality in the presentation of dishes. in Napa Valley and at Paso Robles’ Vina Robles Winery. “It was serendipitous to meet Bill just when I was looking for a place to develop my creativity and hang my hat,” Drahos says. Besides the restaurant’s staff of two dozen, other members of the team include John Richardson, affectionately called “Farmer John,” who is formerly of Mendocino County and lives, along with two dozen chickens, on Lee’s seaside farm and orchard property. The menu at Blue Heron rides the line between playful and familiar with a notable painterly quality in the presentation of dishes, such as the diver scallops, perfectly seared and served atop a celeriac puree with dabs of pesto sauce and a toothy crunch of chopped, toasted hazelnuts. On one day, the catch was a thick fillet of yellowtail with skin crisped, presented on a pair of earthy, green lentil cakes with yellow beans, bok choy, and heirloom tomatoes atop a kaffir limescented beurre blanc. Already a house favorite, the Tomato Galette “hot bit,” or appetizer, is a flaky pastry (frozen butter is grated into the dough for extra lightness) with a mild Big Rock Blue cheese from Central Coast Creamery, served with paper-thin onion and tomato crisps made in the restaurant’s own dehydrator. The transformation of the farm’s bounty into these savory, flavorful chips is a telling example of Drahos’ inventiveness and curiosity with food science, and the results are delicious. Another dish not to miss from the short, well-conceived menu is the Blue Heron Chowder with small mussels, clams, 114

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whole shrimp, tender white fish, and potato in a light, succulent cream base. It’s a bowlful of yumminess that truly captures the feeling of the bay view, especially when accompanied by Tatomer Wine’s Meeresboden, a dry, white, food-friendly grüner veltliner from Santa Barbara County, one of several wines available by the glass. For dessert lovers, the Basque cake, filled with pastry cream and raspberry preserves and accompanied by vanilla ice cream made with eggs from the farm, is simple and satisfying. Like the menu, the design of the dining space calls attention to the best the area has to offer. The interior contrasts a deep shade of ocean blue on the walls with bonewhite driftwood chandeliers, sea coral accents above the stone fireplace, and leather banquettes. The wood flooring highlights copper-topped tables set with simple utensils and substantial ceramic plates made by Atascadero artist Heidi Petersen in a Modernist style, a perfect background for the chef’s visually elaborate dishes. It’s rare to find such a beautiful, scenic destination where young families stroll with babies as the oyster truck pulls up, old-timers walk to the Back Bay Café on the property for morning coffee and pastries, and a blend of locals and visitors enjoy fine cuisine together, all in one cozy place. While future plans include Sunday brunch, the inherent, provincial charm that Lee recognized in this bayside oasis is more than likely to remain. Now is a good time to catch a part of his dream in the making. 


experience The inspiration. The craft. The fire. lunch, dinner & Weekend brunch haPPy hour | 7 days a Week | 3-7Pm (saTurday, 3-6Pm)

enjoy The grill Prime rib dinner eVery sunday 24 oz Prime Rib served with creamed spinach, au jus and Yorkshire Pudding popover.

The Promenade at WesTlake Village 120 e. Promenade Way | 805.418.1760 | Thegrill.com You’re invited for a taste on us. Join our InsIdeR LoYaLtY CLub & earn rewards every time you dine. Join at theGrill.com.


The Guide W H E R E TO E AT N OW

Our aim is to inform you of restaurants with great food that you might not have experienced yet. The guide is arranged not by cuisine type, but by style of restaurant. “Fine Dining” choices have an elegant atmosphere and very professional service. Restaurants included under the “Foodie” heading are heralded for their wonderful chef-driven cuisine, regardless of atmosphere. “A Good Bet” listings are just that—solid, casual, and delicious. The “Fun, Fun, Fun” category brings you spots geared toward a good time. New listings will appear in The Guide in every issue. Please send any comments and suggestions to edit@805living.com. ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here through Open Table.

Fine Dining

These restaurants have a skilled kitchen team, a lovely dining room, and great service. ANGEL OAK 8301 Hollister Ave. Santa Barbara, 877-783-6067 angeloaksb.com Steaks and Seafood Entrées $31–$65 or Market Price

Great Views, Romantic Located on the grounds of Bacara Resort & Spa, Angel Oak takes full advantage of its perch above the Santa Barbara County coastline and of the talents of its French-born executive chef, Vincent Lesage. The menu is modern steak house with a seafood twist. Starters include foie gras torchon with strawberry chutney, a seafood tower, and Dungeness crab cakes accented by local citrus sabayon. Main-course options include steamed halibut with pea-verbena puree, grass-fed New Zealand rack of lamb with house-made harissa, and certified Kobe beef ordered by the ounce. Desserts by the resort’s pastry chef, Brooke Martin, include new takes on Baked Alaska and other classics. Branden Bidwell, a familiar face on the region’s wine

Locals rule every Thursday night at First & Oak (firstandoak.com), the finedining restaurant inside Solvang’s Mirabelle Inn. Available from 5:30 p.m., the Locals’ Market Dinner created by executive chef Steven Snook features a four-course $40 menu that changes each week. Wine pairings by sommelier Jonathan Rosenson are available for an additional $20. 116

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scene, is both general manager and sommelier, overseeing the restaurant’s 12,000-bottle cellar. In the sleek dining room, floor-to-ceiling windows offer panoramic views of the ocean, echoed by the blue Amazonite quartz of the 25-seat bar.

ARTISAN 843 12th St. Paso Robles, 805-237-8084 artisanpasorobles.com New American; Entrées $14–$31

Vegetables from the restaurant’s own farm, sustainably raised meats, and an award-winning chef combine to form a temple of gastronomy in the heart of 805 wine country. Chef and co-owner Chris Kobayashi prepares seasonal food for daily dinners, and weekend brunches. An afternoon menu of small plates, wood-fired pizzas, and drink specials is available daily at the bar. Chris’ wife, Shandi, matches excellent wines to her husband’s cuisine.

BELLA VISTA IN THE FOUR SEASONS RESORT The Biltmore Santa Barbara 1260 Channel Drive Santa Barbara, 805-969-2261 fourseasons.com/santabarbara/dining.html Californian and Italian Entrées and Sunday Brunch $20–$75

Great Views Named for its sweeping views of lawn, ocean, and sky, Bella Vista has a slightly Italian bent thanks to executive chef Marco Fossati. He uses local fish and organic farmers’ market produce, handmade pastas, and herbs from the chef’s garden at the resort to create such dishes as prime bistecca tagliata with salsa verde and crispy potatoes. Weekly specials include a Seafood at Sunset menu of shucked oysters and barbecued shrimp. (At the adjacent Ty Lounge, Fossati’s Mussel Madness Tuesdays menu features the shellfish prepared six ways and presented in cast-iron bowls from 3 p.m. to 10 p.m.) The wine list offers local and international labels. Afternoon tea is served on Saturdays from 2 p.m. to 4 p.m. and requires reservations; call 805-565-8237.

BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $28–$48 Great Views, Romantic

The luxe Belmond El Encanto hotel perches atop its seven-acre hilltop property with sweeping city and ocean views. Settle in on the spacious terrace or in the elegant dining room and linger over artfully presented California coastal cuisine crafted by executive chef Johan Denizot. Local ingredients shine, including herbs from the chef’s garden and cheese made from the milk of Ellie, the resort’s cow. The seasonal menu features appetizers such as halibut sashimi and mains like king crab leg in lobster-chili broth and classic New York steak with a choice of sides. The wine list includes Santa Barbara County gems and globetrotting labels. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea (reservations highly recommended) is served Monday through Saturday. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.

CA’ DARIO 37 E. Victoria St. Santa Barbara, 805-884-9419 cadario.net Italian; Entrées $15–$32

At the corner of Victoria and Anacapa streets, Ca’ Dario is somewhat off the Santa Barbara tourist path. That doesn’t mean it isn’t jammed with people twirling forks laden with al dente pastas sauced in Bolognese, or tomatoes with olives and capers, or smoked salmon with peas and tomato and cream. The Ravioli al Burro e Salvia is a fine example of a spinach-ricotta ravioli sauced in browned butter and crispy sage leaves. Steaks, lamb chops, and breaded chicken breast are quite filling. There’s a fresh fish special daily and sometimes a wonderful seafood risotto. Wines from Italy and the Central Coast line the walls.

CELLO RISTORANTE & BAR 2700 Buena Vista Drive Paso Robles, 805-369-2500 allegrettovineyardresort.com Italian and Mediterranean; Entrées $12–$49

Romantic Within the Allegretto Vineyard Resort, Cello showcases much of what lifelong forager and executive chef Eric Olson finds in dishes like foraged mushroom risotto, scallop salad, and acorn-oatmeal cookies. This upscale Italian restaurant also serves steaks, flatbreads, and seasonally inspired dishes composed of ingredients from local, sustainably operated farms, ranches, and fisheries. A serene covered patio with a boccie court and large iron fire bowls encourages eating breakfast, lunch, small plates, and dinner outdoors beside the substantial kitchen garden. Cello also boasts a strong garden cocktail menu and a wine list that includes a handful of impossible-to-get bottles.

FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining Californian and Japanese; Entrées and Sunday Brunch $15–$72

Trained at Michelin-starred restaurants in his native Spain, executive chef Jose Fernandez brings a refined farm-and-ocean-to-table approach to the resort’s


The Dining Guide elegant dining rooms. At Hampton’s, posh furnishings and waterfall views are backdrops for a Champagne brunch buffet with live jazz on Sundays. The more casual Lobby Lounge features waterfall views with breakfast, lunch, and dinner and a Sustainable Living Menu. Located near the lobby, Stir is open daily from 6 a.m. with a grab-and-go menu of baked-on-site pastries and savory options to go with cold-brewed coffee, gelato, and other treats. With its fire pits and urban vibe, The Lookout is a sophisticated outdoor spot to start the evening with a cocktail and a small plate or two. Open Fridays through Sundays, The Tasting Room features California labels and a menu of wine-friendly nibbles. Sushi fans will want to visit Onyx, which gets its own write-up in the Foodie section of this guide. Valet parking is $7 with validation; selfparking is free for up to four hours with validation.

At the new Funk Zone Patio at Shalhoob Meat Co. (shalhoob.com) in Santa Barbara, the “do not poke bottom of beer” sign at the order counter offers advice worth heeding. The outdoor restaurant is one of the first spots in the 805 to install Bottoms Up, a beer-dispensing system that fills pint glasses from, well, the bottom up. Local craft brews on tap are kept in place thanks to a magnet-and-metal-ring combo that seals the hole at the bottom of your glass—but only if you resist the urge to go poking around to see how it all works. For that, wait till after you’ve emptied your glass the traditional way. GIANNFRANCO’S TRATTORIA 666 Linden Ave. Carpinteria, 805-684-0720 Italian; Entrées $13–$28

Great Patio The family of owners welcomes you here with open arms. In good weather, opt for a seat on the back patio with its garden setting. Some customers always start dinner with a glass of wine and the calamari appetizer, which comes with perfectly grilled baby squid and shrimp next to a crock of slightly spicy dipping sauce. It’s a great idea. Salads are also quite nice and take advantage of the local growers. The pastas are lightly sauced and there’s a daily fresh risotto. Meats include grass-fed free-range lamb chops and rib-eye steaks as well as farm-raised chicken. Giannfranco’s is open for lunch and dinner Wednesday through Monday.

THE GRILL ON THE ALLEY 120 E. Promenade Way Westlake Village, 805-418-1760 thegrill.com American; Entrées $11–$59

Saturday & Sunday Brunch Steaks and chops are legendary here and at the original Grill on the Alley in Beverly Hills, the ultimate power-lunch spot. At this location, whether out on

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the patio or in the dining room and bar, diners enjoy American comfort food with international flair. Sushi is available at lunch and dinner, and the menu’s friendly reminder that “any turf can surf” is an invitation to order jumbo prawns and other seafood with your filet mignon or dry-aged New York strip. Weekend brunch offers avocado toast, Niman Ranch slab bacon and eggs, and $15 bottomless mimosas and Bloody Marys. Happy hour is daily from 3 p.m. to 7 p.m., when you can make a meal of the specially priced lollipop chicken wings, spicy tuna rolls, and wood-fired cheeseburger bites offered with cocktails, draft beers, and wines by the glass.

HOLDREN’S STEAKS & SEAFOOD 1714-A Newbury Road Newbury Park, 805-498-1314 and 512 State St. Santa Barbara, 805-965-3363 holdrens.com Steak House; Entrées $23–$49 (more for surf‑and-turf combos)

Romantic, Sunday Brunch The décor is sophisticated enough for business, while the lighting is low enough for romance. Comfy seating and friendly servers encourage lingering. Appetizers, like the bacon-wrapped prawns stuffed with feta cheese and jalapeño, are hearty enough to be main courses. Steaks are marbled, tender, and seasoned right. The signature Cowboy Cut is huge and sits atop a pile of spicy onion strings. All steaks come with sauce, a side dish, and a choice of soup or salad. Both locations are open for lunch on Monday through Friday; happy hour runs daily at both, on the patio and in the bar, from 4 p.m. to 6 p.m. The Newbury Park location serves a Sunday brunch menu of omelets, Tiki Toast, and more from 10 a.m. to 2 p.m. All meals are served inside or out on the patio at both locations.

IL CORTILE RISTORANTE 608 12th Street Paso Robles, 805-226-0300 ilcortileristorante.com Italian; Entrées $18–$34

Il cortile is Italian for “the courtyard.” At this upscale restaurant at the edge of downtown Paso, the courtyard invites diners to breathe in beautiful evenings. A more intimate experience awaits inside, where diners find what the owners call contemporary Old World styling. Northern and Southern Italian dishes are the heart of executive chef and co-owner Santos MacDonal’s seasonal menu. Along with caldi (hot) and freddi (cold) antipasti, there is a section of the menu dedicated to mozzarella. Pasta, ravioli, and gnocchi have fresh, inspired flavors, hallmarks of being housemade. Secondi (main courses) cover beef, lamb, and seafood; osso bucco is particularly nice. The restaurant has a small bar area and a wine list that raises a glass to California’s Central Coast and Italy.

LUCERNE RESTAURANT 868 Arneill Road Camarillo, 805-383-5777 lucernerestaurant.com Italian; Entrées $14–$22 Romantic

This family-owned restaurant offers white-tablecloth service (for lunch and dinner) where you’d least expect it: a strip-mall space next to Kmart. Tables are decorated with fresh flowers, and warm, heartshaped focaccia bread is in the breadbasket that arrives while you peruse the menu. Options include salads, seafood, and veal; pastas are mix-and-match: Choose a shape and a sauce to go with it. (Fettuccini is especially good with the Lucerne, made with chicken, capers, mushrooms, feta cheese, and sundried tomatoes.) Several $10 traditional Italian specials are available Tuesdays through Fridays at lunch from

11 a.m. to 2:30 p.m. Save room for the house-made ricotta and chocolate chip cannoli, dusted with powdered sugar. The wine list focuses on Italy and California with an emphasis on labels from the 805. Check the restaurant’s Facebook page for news of monthly wine dinners.

LUCKY’S 1279 Coast Village Road Montecito, 805-565-7540 luckys-steakhouse.com Steak House; Entrées $16–$69

Saturday & Sunday Brunch Black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls of this upscale steak house in Montecito. The plates and napkins are monogrammed, the patio is tented and heated for year-round enjoyment, and the bar opens an hour before dinner service begins. Steaks can be dressed with seven different sauces, there are eight versions of potato side dishes, and the onion rings should have their own Facebook Fan Page.

MEDITERRANEO 32037 Agoura Road Westlake Village, 818-889-9105 med-rest.com Mediterranean; Entrées $11–$105 (to share)

Great View, Kid-Friendly (breakfast and lunch), Sunday Brunch Serving breakfast, lunch, and dinner daily, Mediterraneo provides plenty of dining options for locals and guests of the Westlake Village Inn, where it is located. Executive chef Lisa Biondi showcases local, seasonal ingredients in starters such as Kurobuta pork belly with crispy white polenta and apple agrodolce, Italy’s answer to sweet-and-sour sauce. Entrées include an array of flatbreads, swordfish with sautéed rapini, Niman Ranch double-cut pork chops and oven-roasted carrots with rosemary garlic potatoes, and an 18-ounce free-range veal chop Milanese. The à la carte Sunday brunch choices range from light to decadent. Happy hour, on weekdays from 4 p.m. to 7 p.m., features live music, a $5 menu, and thematic food-and-drink specials (think Mozzarella Mondays and Truffle Tuesdays). Worth a splurge: classic and craft cocktails filtered through the imagination of mixologist and food and beverage manager Jacopo Falleni. Patios offer views of the lake or vineyard; a private room is available for special events.

UPDATE MR. CHOW 3835 Cross Creek Road, Suite 18A Malibu, 310-456-7600 mrchow.com Chinese; Family-style service $60–$80 per person; à la carte service available

Romantic Located in the Malibu Country Mart, this Mr. Chow location shares a menu and sense of showmanship with its famous older brother in Beverly Hills. (Both offer hand-pulled noodle demonstrations.) Décor is minimalist, putting the cuisine in sharp focus. Favorite dishes include honey-glazed prawns with walnuts, enlivened with dabs of spicy chili sauce from the small pots found on each table. A threecourse Beijing Duck dinner ($78 per person) is among the prix-fixe, family-style dining options, which tend to be less spendy than going à la carte. A small-bites menu is available in the bar, where the cocktails change with the seasons.

NOBU 22706 Pacific Coast Highway Malibu, 310-317-9140 noburestaurants.com Japanese with Peruvian Influences; Entrées $8–$46, Omakase Menu $100–$150


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A shared dining experience featuring artisanal & seasonal ingredients, celebrating the central coast.

Serving authentic Spanish food including hot and cold tapas, wood-fire grilled seafood and meat, and seasonal paella.

A European-styled bistro, wine bar and retail shop led by a world-class team of certified sommeliers.

2016 Santa Barbara’s 12 Best Places to Eat – Thrillist.com

10 Best New Restaurants for 2017 – USA Today

100 Best Wine Bars in America – Wine Enthusiast

S U N D AY B R U N C H 1 1 A M – 2 P M

BRUNCH WEEKENDS 11AM–3PM

DINNER TUE–SUN 5PM

D I N N E R D A I LY 5 P M

D I N N E R D A I LY 5 P M

131 ANACAPA STREET / 805 -284-0370

1 3 7 A N A C A PA S T R E E T / 8 0 5 - 2 8 4 - 0 3 5 8

131 A N A C A PA S T. S T E. B / 8 0 5 - 2 8 4 - 0 3 8 0

THELARKSB.COM

LO Q U I TA S B . C O M

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The Dining Guide The stars love to come to Nobu Matsuhisa’s restaurant for its sushi bar and Peruvian-influenced Japanese cuisine as well as the omakase (chef’s choice menus) and other high-budget treats. The rest of us might need to check our bank accounts before ordering the lobster shiitake salad with spicy lemon dressing (nearing the $50 mark at lunch and dinner). The ocean views available from nearly every seat are priceless—and a little easier to squeeze into the budget during breakfast and brunch service on Fridays through Sundays from 9 a.m. to 3 p.m., when selections range from Jidori chicken and waffles ($24) to the caviar “hot pot” of steamed eggs topped with crème fraîche, crispy mushrooms, and caviar ($21).

THE RANCH HOUSE 102 Besant Road Ojai, 805-646-2360 theranchhouse.com Farm-to-table Prix fixe $45 for three courses, $55 for five

Competitive Pricing

Extensive Showroom

Over 30 years of experience you can trust

(805) 449 - 2840

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Romantic The Ranch House is much changed from the early 1950s, when it was founded as a pay-what-you-can vegetarian restaurant by Alan and Helen Hooker. But its sense of magic remains: A stream runs through the property, spilling into a koi pond with a bridge that leads to the gardens. Tables draped in white linens are tucked behind stands of bamboo throughout the garden and arranged on a sheltered patio strung with twinkle lights. (The table nearest the pond is a prime spot for marriage proposals.) The current menu channels the Hookers (who added meat to the menu in the 1960s) with prix-fixe dinners that continue to showcase local produce, some of it from the on-site herb garden. Don’t miss the braised pork belly appetizer, which might come with a sweet pineapple poppy sauce one season and other accompaniments the next. The wine list offers 600 imported and domestic labels. A note about the address: The Ranch House is located where South Lomita Avenue meets Besant Road, prompting Yelp and other online sources to place it at 500 S. Lomita Ave.

SABOR COCINA MEXICANA 2200 E. Thousand Oaks Blvd. Thousand Oaks, 805-497-2457 saborcocinamexicana.com Mexican; Entrées $14–$24

Romantic, Sunday Brunch It’s flashy and fancy—not your usual Mexican cocina. Eat in the bar area where huge margaritas are being blended, or on the front patio while people watching, or in the main dining room with the massive chandeliers strung with red glass hearts. Chef-owner Leticia Hansen turns out beautifully plated entrées like chicken enchiladas with Oaxacan cheese and cochinita pibil, which is pork in achiote sauce. Her partner and husband, Mark Hansen, makes sure the dining areas are running smoothly.

DISCOVER

L A R E I NA

We value the all-girls’ school advantage. Learn about our nurturing, spirit-filled environment. Meet our confident, capable, and compassionate students. Experience firsthand how La Reina is leading the way!

OPEN HOUSE

SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1700 sanysidroranch.com American; Entrées $18­–$56 at Plow & Angel; $38–$63 at The Stonehouse; Sunday brunch $75

TUESDAY TOURS 9:00 A.M. - 11:00 A.M.

SUNDAY, OCTOBER 29, 2017 11:00 A.M. - 2:00 P.M.

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La Reina High School & Middle School

A Catholic College Preparatory School for young women grades 6-12 sponsored by the Sisters of Notre Dame since 1964

For more information: 805.495.6494, ext. 1008 106 W. Janss Road, Thousand Oaks, CA 91360 Accredited by WCEA/WASC

La Reina admits students of any creed, race, color, national and/or ethnic group to all rights, privileges, programs and activities at the school.

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Great View, Romantic, Sunday Brunch The five-star treatment at this historic resort starts the minute you turn onto the long drive lined with olive trees and lavender; it continues as you are greeted by a valet who whisks away your car from the circular entrance to its two restaurants, both overseen by executive chef Matthew Johnson. At Plow & Angel, the menu and setting are in keeping with a wellappointed tavern. Thick stone walls and a fireplace create a cozy space for enjoying barrel-aged cocktails and a menu of grilled flatbreads, beer-battered halibut and chips, and grilled New York steak with cognac peppercorn sauce. Upstairs, The Stonehouse


dining room gleams with copper and burnished wood and has a sheltered terrace with views of Montecito. Seating is also available on outdoor patios below, furnished with a fireplace and fountain and flanked by loquat trees. At lunch, served Mondays through Saturdays, the rightfully famous BLTA is made with house-smoked bacon and Little Gem lettuce grown on the premises. A three-course market menu also emphasizes local ingredients. Served from 6 p.m. daily, the dinner menu includes house-made fettuccine with speck ham and carrot nage and Steak Diane prepared in the classic style—flambéed tableside. The list of wines and spirits is varied and deep. (Stonehouse is just one of 88 restaurants worldwide to earn the 2016 Grand Award from Wine Spectator.) Sunday brunch from 10 a.m. to 2 p.m. includes starters, entrées, desserts, and free-flowing Laurent-Perrier Brut Champagne. At $75, it’s a steal.

SUZANNE’S CUISINE 502 W. Ojai Ave. Ojai, 805-640-1961 suzannescuisine.com New American; Entrées $15–$28

Romantic Travelers to Ojai make Suzanne’s a part of their itinerary so they can explore what she’s up to in any given season. Relying heavily on the produce around her, Suzanne Roll turns out lunch and dinner dishes that are interesting and handcrafted. Breads for the sandwiches are made by a local bakery; soups change daily. You might see a rainbow trout grilled with rosemary and lemon or a stuffed Cornish game hen with an apricot-marsala sauce. The atmosphere is casual with seats on the back patio next to the garden and a most pleasant gurgling fountain and outdoor fireplace. For cooler weather, there’s also an enclosed patio. Note: The restaurant is closed on Tuesdays.

TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS 3201 Camino del Sol Oxnard, 805-983-1560 tierrasuratherzog.com New American; Entrées $16–$58 Wine-Tasting Menu $70

Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia, who’s also a fan of local, seasonal fare, maintains the Mediterranean vibe of the menu. Marinated olives, lamb bacon, and corn tortillas are made in-house. Tapas feature beet salad as well as pastrami and corned beef tongue. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with kale and sous vide oyster mushrooms. Desserts are elegantly plated variations on sorbets and flourless chocolate cake. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may need to pinch themselves as a reminder that they’re at a kosher restaurant in an Oxnard industrial park. On Fridays, only lunch is served. The restaurant is closed on Saturdays in observance of the Sabbath.

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UPDATE TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian Entrées $18–$36; market price for some seafood Sunday Brunch Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

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JILL KAUFMAN CalBRE# 01855802


The Dining Guide TUSCANY IL RISTORANTE 968 S. Westlake Blvd. Westlake Village, 805-495-2768 Italian; Entrées $18–$32

Romantic Village dwellers pack this beautiful space for its warm, friendly service and top-notch food. The menu is small, but the nightly specials are worth investigating. High rollers and celebs consider this their neighborhood boîte. Others come just for special occasions. The lobster and shrimp martini salad has hearts of palm, avocado, and pink grapefruit segments; the baby greens salad has shaved fennel and toasted pine nuts; the whole Dover sole is topped with a lemon-chervil sauce; and the chicken breast comes under a sundried tomato pesto.

Foodie Cuisine that shines

regardless of décor, service, ambience, or even views.

Experience

Kitá Wines Kitá, “Our Valley Oak” in the Chumash native language of Samala, embodies the spirit of the Santa Ynez Valley that carries the voice of the vineyard to the bottle.

kitawines.com Private Tastings Available By Appointment 300 N. 12t Street Unit 1A Lompoc CA 93436 805.819.1372

UPDATE AROHA NEW ZEALAND CUISINE & BAR 30990 Russell Ranch Road, Unit C Westlake Village, 805-405-5054 aroharestaurant.com New Zealand fare Entrées $26–$45

Kid-Friendly, Romantic, Sunday Brunch The spirit of aroha—a Maori word meaning “love”—is alive and well at this restaurant owned by husband-andwife Gwithyen and Justine Thomas. She handles marketing and social media, and as executive chef and a native of Auckland, he oversees the menu of beautifully plated cuisine from New Zealand and the Pacific Rim. Some artisanal products are flown in thrice weekly. New Zealand Ora King salmon is served with burnt orange sauce; lamb is paired with smoked purple potatoes and grape-mint salsa. A cloudlike Pavlova is among the desserts. A separate children’s menu is available. Sunday brunch from 10 a.m. to 2:30 p.m. features breakfast and lunch fare, such as ricotta pancakes and a venison short-rib sandwich with hand-cut potato chips. Drinks include nonalcoholic sparklers, and beer, wine, and spirits from New Zealand. The bar menu of small bites (lump crab cakes, crispy pork belly) and “main grub” (fish and chips, steak and cheese pie) is available Tuesdays through Sundays from 4 p.m. to 9:30 p.m. Happy hour runs Tuesdays through Fridays and Sundays from 4 p.m. to 7 p.m.; specials include $5 beers and wines by the glass and a $7 cocktail.

AZU 457 E. Ojai Ave. Ojai, 805-640-7987 azuojai.com Mediterranean-Californian,

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Gastropub Tapas and bar snacks $5–$16, Entrées $9–$32

Weekend Brunch A long, dark-wood bar dominates the front room at this popular lunch, dinner, and tapas spot, creating the perfect setting for the Ojai Valley Brewery taproom. Small-batch ales and lagers made with local botanicals by Jeremy Haffner, the son-in-law of owner and chef Laurel Moore, are available by the pint, tasting flight, and take-home growler. Pair them with gastropub fare such as tacos, flatbreads, and poutine topped with braised beef and salsa roja. Lunch and dinner options include falafel chiles rellenos, and a vegan paella of white beans, peas, cauliflower, broccolini, and artichoke hearts. Blueberry-lemon pancakes and croquette eggs Benedict with preserved lemon hollandaise are on the weekend brunch menu served from 9 a.m. to 2 p.m. Additional seating is available on the sidewalk, in the brick-lined dining room, and—in warmer months—on a sheltered, ivy-covered back patio.

UPDATE BARBAREÑO 205 W. Canon Perdido St. Santa Barbara, 805-963-9591 barbareno.com Californian; Entrées $18–$29

This restaurant highlights ingredients from the Central Coast in menus that feature a few changes monthly. Head chef Justin Snyder focused on pastry in his previous culinary lives, evident from the carefully composed salads, tartares, and desserts that emerge from the kitchen. Recurring favorites include starters like avocado roulade made with hamachi crudo and coconut-oolong milk, and cheeky Eggamuffins featuring buttermilk blini stacked with Seascape cheese, speck, and shavings of salt-cured egg yolk. Hope Ranch Mussels with fennel and mustard broth and slow-cooked Wagyu tri tip are also available, along with an extensive inventory of local beers and a wine list that recently garnered a Wine Spectator award of excellence.

NEW THE BEAR AND STAR 2860 Grand Ave. Los Olivos, 805-686-1359 thebearandstar.com American; Entrées $14–$28

Weekend Brunch It’s an experience unlike anything else in the 805. Located at the Fess Parker Wine Country Inn, this restaurant, named for the motifs on the California and Texas state flags, sources much of its beef, poultry, and produce from the 714-acre Parker family ranch (a mere 7 miles away) to create what chef and partner John Cox calls “refined ranch cuisine.” The wood-smoked traditions of both states are represented in menu offerings that have included cured Wagyu Carpaccio topped with shavings of cured emu egg, stuffed local quail with molasses gastrique, grilled catfish with charred lemon dressing, and, for dessert, a chess pie to make Cox’s Lone Star–state brethren proud. Breakfast, lunch, and dinner


are served daily. Brunch on Saturdays and Sundays (get the Sunday cinnamon rolls) from 10:30 a.m. to 2:30 p.m. features an à la carte menu with specialty cocktails. Grab a seat on the front porch and watch the people (and the occasional horse) go by.

BELL STREET FARM EATERY & MARKET 406 Bell St. Los Alamos, 805-344-4609 bellstreetfarm.com American; Entrées $10–$15

Kid-Friendly Farm-to-fork dining goes country chic at this spot in Santa Barbara County wine country. The tables are covered with butcher paper—the better to catch spills from glasses of regional wines while giving kids a canvas for crayon masterpieces. The deceptively simple menu features soups, salads, and sandwiches made with local produce, Cowgirl Creamery cheeses, and artisanal meats. Prepared on a rotisserie visible from the order counter, free-range chicken from Santa Clarita’s Huntsinger Ranch stars in the tamarind chickensalad sandwich served with house-pickled veggies. Assemble-your-own picnic baskets are available; ask about after-hours dinners with local vintners.

BIG SKY CAFE 1121 Broad St. San Luis Obispo, 805-545-5401 bigskycafe.com Eclectic; Entrées $14–$25

A comfortable artist and foodie hangout, Big Sky serves fresh market cuisine with a Southern inclination for breakfast, lunch, and dinner, along with a list of 20 local wines by the glass. Chef and owner Greg Holt prepares two types of soup (one vegetarian) from scratch daily and fish specials like wild-caught salmon in an ancho chili glaze made of harissa, brown sugar, and balsamic vinegar or Thai catfish with tofu. Among the breakfast highlights are beignets and huevos rancheros; lunchtime offerings include a turkey burger with sweet potato fries and buttermilk-fried chicken salad with peppered walnuts and beets. In summer, market vegetables become gazpacho and green chiliflecked cornbread mini-muffins are perfect for dunking.

ROOM ADDITIONS KITCHEN & BATHROOM REMODELING

BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 bobswellbread.com European; Pastries and Breads $1.50–$20, Entrées $7–$13

Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust breads follow soon after. Special daily breads include pain aux lardons (Saturdays and Sundays), and gluten-free Centennial Loaf (Mondays). The on-site café serves breakfast and lunch (think avocado toast tartine, croque monsieur sandwiches, and grilled bread with pâté and onion-bacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and house-made butter. Check the Facebook page for details about monthly meet-the-winemakers gatherings that include foodand-wine pairings.

NEW BOTTLEST WINERY BAR & BISTRO 35 Industrial Way Buellton, 805-686-4742 bottlestbistro.com Californian Entrées $21–$33, Small Plates $13–$28

Located adjacent to Terravant Wine Company at the end of Industrial Way, Bottlest is inspired both by the neighborhood’s status as a foodie magnet

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The Dining Guide and by the custom wine-blending and bottling program. Executive chef Owen Hanavan, formerly at Babareño in Santa Barbara, uses locally sourced meats, seafood, and produce in carefully composed small plates (bite-size lamb meatballs with mint, poached yellowtail with rice crackers) and entrées (16-spice pork shoulder, catch-of-the-day with creamy potatoes) served on dishes of varying shapes and sizes. Lunch and bar menus are more casual, focusing on salads, sandwiches, and pizzas. Local beers and creative cocktails are featured with 52 wines on tap for self-service using a card that tracks your choices. Most are from Terravant’s customcrush facility, visible through a window in the dining room. A few are library selections sourced from other wineries in the region, giving diners a chance to try rare, cellared wines by the glass.

BOUCHON 9 W. Victoria St. Santa Barbara, 805-730-1160 bouchonsantabarbara.com Wine Country Cuisine; Entrées $26–$38

Romantic Bouchon celebrates the local, from its carefully curated wine list to the craftspeople overseeing the successful remodeling of the garden patio at the front entrance. Executive chef Greg Murphy follows suit, using farmers’ market ingredients in dishes like panroasted local white fish with wilted dandelion greens or a soup featuring white carrots from Tutti Frutti Farms. (Murphy’s Foodie Stroll menu includes a tour of the Tuesday farmers’ market followed by a threecourse meal with wine for $95 per person.) Add the gracious presence of proprietor Mitchell Sjerven and you have the ingredients for the first Santa Barbaraarea restaurant in a decade to earn the AAA Four Diamond award for excellence.

Wine Tasting | Open Daily 11am - 5pm www.biddleranch.com | 805.543.2399 2050 Biddle Ranch Road, San Luis Obispo, CA

EMBER RESTAURANT 1200 E. Grand Ave. Arroyo Grande, 805-474-7700 emberwoodfire.com California-Mediterranean; Small Plates $10–$17, Pizzas $18–$20, Entrées $23–$32

Named for the wood fires used to cook the restaurant’s seasonal and farm-fresh dishes, Ember is the project of executive chef Brian Collins, an Arroyo Grande native who shares skills he honed at Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos with his hometown. The menu, like the beer and wine list, is locally focused, changes monthly, and includes rustic specialties such as crispy kale and house-made fennel sausage pizza, Jidori chicken alongside a wedge of grilled polenta and farmers’ market veggies, and grilled rib eye served over roasted potatoes and topped with a decadent garlic confit and avocado chimichurri.

FARMER AND THE COOK 339 W. El Roblar Drive Ojai, 805-640-9608 farmerandcook.com Vegetarian; Entrées $6–$14

THOUSAND OAKS

Distinctive Residential Settings | Chef-Prepared Dining and Bistro Premier Health and Wellness Programs | Award-Winning Memory Care Professionally Supervised Therapy and Rehabilitation Services

The Community Built for Life.® 805-496-9301 • belmontvillage.com © 2017 Belmont Village, L.P. | RCFE Lic. 565802433

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Kid-Friendly Steve Sprinkel is the farmer and wife Olivia Chase is the cook at this combination café, bakery, market, and community center in the Meiners Oaks area of the Ojai Valley. A soup-and-salad bar offers fresh, organic fare for those on the go. The daily menu of vegetarian Mexican dishes like Swiss chard enchiladas and huaraches topped with grilled veggies, Feta, and Jack cheeses, and salsa roja can be made vegan with the substitution of a house-made cashew “cheese.” Gluten-free and raw foods are also available. On Friday and Saturday nights, the weekend farm café menu features dishes inspired by what Chase has harvested from the couple’s farm less than 3 miles away.


FINCH & FORK 31 W. Carrillo St. Santa Barbara, 805-879-9100 finchandforkrestaurant.com American; Entrées $10–$35

Weekend Brunch Located in the Kimpton Canary Hotel, the restaurant has its own entrance at Chapala and Carrillo streets. The vibe in the dining room is sophisticated but comfortable, words that also describe the locally sourced menu by executive chef James Siao. Creative starters, flatbreads, salads, and entreés change with the seasons for lunch, dinner, and weekend brunch. The latter, served from 8 a.m. to 2:30 p.m. on Saturdays and Sundays, even has its own cocktail menu. The daily specials menu offers Siao’s famous buttermilk fried chicken on Tuesdays and a new pork dish every Thursday. The happy hour menu is so good they offer it twice a day on Mondays through Fridays: Early Bird is from 4 p.m. to 6 p.m. and Night Flight is from 9 p.m. to 10 p.m. Both feature drinks and snacks starting at $3. Go ahead and splurge on the $8 S&P wings, tossed in a sweet chili glaze and served with pickled celery.

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FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com California French Small Plates $8–$19, Entrées $34–$38

Named for its address, this restaurant inside the newly renovated Mirabelle Inn is a showcase for the talents of British-born executive chef Steven Snook, a veteran of the Michelin Star–rated kitchens of Gordon Ramsay. Snook marries classic and molecular gastronomy techniques with local ingredients, creating a small plates–focused menu that changes with the seasons. Artful platings of butternut squash soup poured over brown-butter sage tortellini as well as sous vide carrots with a 63-degree (Celsius) egg echo the drama of the Belle Époque–inspired dining room. For spring, heirloom tomato consommé is ramped up with vegetables and preserved lemon and a spring wedge salad showcases baby gem lettuce, topping it with green goddess dressing, fresh herbs, and pistachios. (Outdoor patio seating is also available.) Co-owner, sommelier, and general manager Jonathan Rosenson oversees the wine list, which includes selections from his family’s Coquelicot Estate Vineyard, also in Solvang, along with other Santa Barbara County labels. France, Italy, Germany, and New Zealand are represented, too. Call for news about winemaker dinners.

30819 E. THOUSAND OAKS BLVD., WESTLAKE VILLAGE, CA 91362 Located in the TJ Maxx Shopping Center

FOREMOST WINE CO. 570 Higuera St. San Luis Obispo, 805-439-3410 foremostslo.com American, Eclectic Small Plates $8–$16, Entrées $18–$35

In the heart of San Luis Obispo, this combination restaurant, wine bar and lounge, and burrata bar offers a metro-rustic vibe and globe-trotting wine list. Chef Julie Simon’s menu pairs worldly flavors with ingredients sourced closed to home. Dishes include hoisin-braised duck leg and seared albacore with coconut-milk farro. The burrata bar serves several combos, like the Bee Keeper, pairing the creamy cheese with shards of chewy honeycomb, stone fruit or berries, fresh rosemary, and sea salt–roasted almonds. Sunday brunch from 10 a.m. to 2 p.m. features chilaquiles with smoked chilies, tomatillo salsa, crispy potato tacos, and avocado toast with seaweed butter. Happy hour on Tuesdays through Saturdays from 4 p.m. to 6:30 p.m. includes $5 by-the-glass wine specials, a $5 to $7 happy hour menu, and draft beers.

GRANADA BISTRO 1126 Morro St. San Luis Obispo, 805-544-9110 granadahotelandbistro.com Californian, French-Asian 805LIVING.COM / SEPTEMBER 2017

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The Dining Guide Entrées $14–$29

Romantic, Sunday Brunch Connected to the 17-room Granada Hotel, the bistro is both intimate and big-city urban, combining exposed brick walls with velvet upholstery and an eclectic art collection. (Check out the sculptural “tree” on the patio.) Executive chef Kenny Bigwood’s seasonal menus start with creative small plates, sides, and cheese and charcuterie selections. Don’tmiss entrées include cherry cola–braised ribs at dinner, Cuban panini, and a chef’s selection bento box at lunch, and eggs Benedict made with corn bread, bacon, and chipotle hollandaise during Sunday brunch. The wine list focuses on small-production labels from around the world. Cocktails often include locally foraged ingredients like lavender, rosemary, and pink peppercorns.

INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $6–$20

To find this destination restaurant on Buellton’s aptly named Industrial Way, drive past the Central Coast Water Authority office and look for a building painted with floating sausages, carrots, and wine glasses. At night, a neon “Eats” sign points to the front door. Inside, you’ll find imported cheeses, house-cured meats, and locally sourced dishes by New West Catering owner and executive chef Jeff Olsson, making his debut as restaurateur. Frequent changes to the menu are noted by pull-down rolls of butcher paper behind the deli counter. Wood-fire pizzas can be simple (rosemary with Parmesan) or adventurous (crispy pig’s ear salad with sriracha and an egg cracked on top). “Not Pizza” selections include veal sweetbreads with arugula and a beef tongue pastrami Reuben. Press Gang Cellars is among the local labels with wines on tap.

KITCHENETTE 105 S. Main St. Templeton, 805-400-1006 kitchenettetempleton.com New American; Entrées $6–$12

With its gleaming subway tiles and order-at-the-counter service, Kitchenette is the faster, more casual version of Artisan, its dinner-oriented sister site in nearby Paso Robles. As co-owner and executive chef of both restaurants, Chris Kobayashi shows that his dedication to creative local fare isn’t limited to the evening: The menus span breakfast and lunch from 7 a.m. to 2 p.m. on weekdays, and from 8 a.m. to 2 p.m. on Saturdays and Sundays. Breakfast dishes include house-made granolas, cinnamon brioche French toast, and yellow corn grits with linguica, braised kale, and a softpoached egg. At lunch, a turkey bánh mì with country pâté and the Kitchenette Cheeseburger with special sauce (and your choice of one or two patties) are the stars. Desserts include homey ice-cream sundaes and seasonal pies along with Kobayashi’s signature Churros and Chocolate. Vegan, vegetarian, and gluten-free options are clearly marked on the menu. Beverages include fresh-squeezed juices and local beer and wine on tap. The outdoor patio is pet-friendly.

NEW LA COSECHA MODERN COCINA 450 E. Harbor Blvd. Ventura, 805-652-5151 lacosecharestaurant.com Mexican; Entrées $13–$23

Located inside the Crowne Plaza Ventura Beach hotel, this casually upscale restaurant is named for “the harvest” in Spanish. The menu by executive chef Luis Martinez, a native of Jalisco, marries authentic Mexican flavors with contemporary cooking techniques and locally grown produce. Shareable plates include shrimp and octopus ceviche as well as barbacoa beef taquitos with avocado-tomatillo

salsa. House specialties include chicken tinga enchiladas and grilled salmon marinated in orange and achiote and served with tequila butter. Thematic specials are available throughout the week: On Margarita Mondays, the featured drink is $6.

The name was meant to be a surfing reference, but, yes, wellbehaved dogs are welcome on the patio at Leashless Brewing (leashlessbrewing.com) in downtown Ventura. Certified organic, the city’s newest brewery also offers a selection of glutenreduced beers, like a Belgian chocolate stout aged on coconut. The visiting Blue Light Food Truck prepares several glutenfree dishes for on-site dining.

THE LARK 131 Anacapa St. Santa Barbara, 805-284-0370 thelarksb.com New American; Entrées $18–$42

Santa Barbara’s Funk Zone takes flight with The Lark, named for the Pullman train that once made overnight runs between Los Angeles and San Francisco. The past is present in the restaurant’s setting, a former fish market remodeled to include exposed brick walls, subway tile, a communal table atop vintage radiators, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. Deviled eggs with jalapeño and crispy pancetta are popular starters to shared plates of roasted chicken served with blackpepper grits and black garlic-glazed lamb shank, depending on the season. Craft brews and wines by the glass extend the artisanal spirit into the bar. Desserts by pastry chef Jeff Haines include honey cremeux with spice-roasted strawberries, pistachio crumble, lemon curd, and smoked vanilla ice cream.

LES MARCHANDS WINE BAR & MERCHANT 131 Anacapa St., Suite B Santa Barbara, 805-284-0380 lesmarchandswine.com European; Small Plates $8–$16; Entrées $18–$30

Weekend Brunch The vibe is Parisian bistro, but selections at this combination wine bar, restaurant, and retail shop in Santa Barbara’s Funk Zone give equal opportunity to the United States and other countries. The by-theglass wine selection is well-rounded, craft beer is available on draft and in bottles, and the cocktails showcase vintage and contemporary recipes. The menu by executive chef Weston Richards includes charcuterie, cheese platters, and artisanal toasts made with bread from the neighboring Helena Avenue Bakery (you’re also welcome to bring in a pizza from the nearby Lucky Penny). Dinner is served daily from 5 p.m. Monday Night Chicken & Waffles features Richards’ lemon-brined fried chicken and sourdough waffles with house-made butter and hot sauce. Brunch on Saturdays and Sundays from 10 a.m. to 2 p.m. offers dishes such as shakshuka (a Middle Eastern poached-egg dish) and tres leches French toast.


LIDO RESTAURANT Dolphin Bay Resort & Spa 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com Californian; Entrées $18–$44; Chef’s tasting menu $65 or $100 with wine pairings

Great View, Weekend Brunch It’s obvious that executive chef Jacob Moss is a Central Coast native. He uses the resort’s gorgeous beachside setting as the backdrop for dishes featuring local, seasonal ingredients. Morro Bay oysters are served on the half shell with tequila-lime vinaigrette; while Cayucos abalone might be paired with roasted butternut squash and maple vinaigrette one season and marinated nectarines and blueberry beurre blanc the next. Steaks, roasted lamb with cauliflower puree and balsamic spheres, and pizzas topped with leeks, bacon, and a fresh-cracked egg are also available. Desserts by Brandi McClellan-Toback range from the semi-virtuous (Windrose Farms apple pie on snickerdoodle crust) to the sinful (Chocolate Indulgence cupcakes filled with marshmallow fluff).

MAD & VIN 1576 Mission Drive Solvang, 805-688-3121 thelandsby.com Eclectic; Entrées $16–$34

This restaurant located inside one of Solvang’s newest hotels is named for the Danish words for “food” and “wine.” You won’t find a single aebleskiver in the sleek but comfy dining room, but Mad & Vin still pays homage to Solvang’s heritage with a cheese fondue starter of melted Gruyère and fontina touched with brandy and the Nordic Caesar salad of local greens, white shrimp, and warm cheese croutons. At dinner, the lamb porterhouse with mint chimichurri and seafood hot pot, paired with selections from the primarily Santa Barbara County wine list, are not to be missed. Open from 4 p.m. on weekdays and from noon on Saturdays and Sundays, the bar is a Scandinavian-chic spot to meet friends for cocktails, like The Countess (think vodka, bloodorange shrub, and rhubarb bitters) and for bites that range from small, such as herbed olives, to large, like a rib-eye burger that also appears on the dinner menu.

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MOUTHFUL EATERY 2626 E. Thousand Oaks Blvd. Thousand Oaks, 805-777-9222 mouthfuleatery.com Peruvian, Californian; Entrées $9–$14

Kid-Friendly Don’t let the multicolored chalkboard menu or the solarpowered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of house-roasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru. Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel. The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.

OJAI VALLEY INN & SPA 905 Country Club Road Ojai, 805-646-1111 ojairesort.com Various cuisines Entrées $11–$60; Saturday Buffet Brunch $29; Sunday Bluegrass Brunch $49

The resort’s beautiful setting can be enjoyed by hotel guests and others who simply want to patronize the restaurants. As the fine-dining flagship, Olivella and Vine features California cuisine with a Northern Italian twist 805LIVING.COM / SEPTEMBER 2017

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The Dining Guide Enjoy Expansive Views, Picnic Areas, Bocce Ball and Award-Winning Wines

In the heart of the Edna Valley

OPEN DAILY 10:00am - 5:00pm 805.269.8200 ¬ 5828 Orcutt Road, San Luis Obispo, CA nivenfamilywines.com/taste Reservations required for 8 or more

that comes courtesy of chef de cuisine Andrea Rodella. Beautifully plated dishes are served in dining spaces that include a private wine room as well as a veranda overlooking the first and final holes of the property’s world-class golf course. Olivella also offers a four-course prix fixe menu, available with or without paired wines, and hosts monthly winemaker dinners. Start the evening with small bites and craft cocktails, both made with local ingredients as often as possible, in the Wallace Neff Heritage Bar, located in the resort’s original golf clubhouse and named for the architect who set the inn’s Spanish Revival tone. Other dining options include the tranquil Spa Café in Spa Ojai, where light breakfast and spa lunch are served inside or on the spa’s poolside terrace. The Oak is famous for its casual but attentive lunch service on a shaded patio overlooking the 10th hole. It also serves breakfast and dinner and two styles of brunch: buffet on Saturdays from 8 a.m. to 1 p.m. and bottomless champagne with live bluegrass music on Sundays from 9:30 a.m. to 2 p.m. Indigo Pool & Bar offers salads, sandwiches, and adult libations served poolside and in cabanas. The Pixie Café is located at the family-friendly Pixie Pool. Jimmy’s Pub offers a menu of pizzas, burgers, microbrews, and barrel-aged cocktails. Next door, Libbey’s Market + Boutique is the place to go for a quick sandwich and a scoop of McConnell’s ice cream.

OLIO E LIMONE RISTORANTE AND OLIO CRUDO BAR 11 W. Victoria St., Suites 17-18 Santa Barbara 805-899-2699, Ext. 1 olicucina.com Italian; Entrées $18–$41; Crudo Bar $12–$25

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello treat their restaurants in downtown Santa Barbara like the gems they are: No ingredient is too good to employ. The organic extra-virgin olive oil from a grove near Alberto’s home village in Italy is so popular, patrons buy bottles of it for their own use. At the Ristorante, salads are fresh and the pastas and sauces are house-made. Standouts include gnocchi alla Riviera, which combines spinachand-ricotta dumplings with fresh tomato sauce. With its glass shelves and glowing marble walls, the crudo bar is a jewel-box showcase for carefully executed dishes. Thinly sliced pieces of raw fish are accented with simple but excellent olio e limone (olive oil and lemon) and sometimes a bit more: Try the Atlantic Bluefin tuna belly with ginger vinaigrette and wasabi shoots for a meaningful experience. Selected appetizers, beers, cocktails, proseccos, and wines by the glass are half-price during happy hour service available Sundays through Thursdays from 5 p.m. to 7 p.m.

ONYX AT FOUR SEASONS HOTEL WESTLAKE VILLAGE Two Dole Drive Westlake Village, 818-575-3000 onyxrestaurant.com Japanese; Entrées $15–$45 Romantic, Great View

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A master at sushi, chef Masa Shimakawa also serves modern Japanese fare inspired by his training in Japan and influences from Thailand, China, and beyond. Cocktails and sake flights are available to pair with artfully prepared crab-and-smoked salmon rolls and with such dishes as roasted black cod and beef sirloin grilled in hoba leaves. Dinner is served Mondays through Saturdays at the sushi bar on the patio overlooking the resort’s waterfall and in the stylish dining room decorated with saltwater aquariums and the restaurant’s titular stone.

PARADISE PANTRY 218 and 222 E. Main St. Ventura, 805-641-9440 paradisepantry.com Rustic; Entrées $9–$22

Sunday Brunch This combination café, wine shop, and cheese store occupies adjoining storefronts in Ventura’s historic downtown. Both spaces feature original brick walls and delightfully creaky wood floors. While 218 E. Main St. is devoted to wine sales and cheese and charcuterie displays, 222 offers wine tasting and soups, salads, cheese plates, and pâté samplers. Panini-style sandwiches include the Italiano, packed with arugula and truffle cheese and wrapped in prosciutto. (That’s right: The meat is on the outside.) Named for chef and co-owner Kelly Briglio, Kel’s Killer Mac is made with a new over-the-top combination of ingredients each week. (Gluten-free options are available.) Typically scheduled once a month, Sunday brunch features such dishes as Kel’s crab cakes with Meyer lemon crème fraîche, and French toast made with cinnamon brioche. Join the email list for news of upcoming pop-up appearances by visiting chefs and winemakers.

PAUL MARTIN’S AMERICAN GRILL 100 S. Westlake Blvd. Westlake Village, 805-373-9300 paulmartinsamericangrill.com American; Entrées $13–$36

Romantic, Saturday & Sunday Brunch The farm-to-table movement never looked as elegant as it does at this bistro-style restaurant, which also has locations in Irvine, Roseville, El Segundo, San Mateo, and Mountain View. Tortillas and infused vodkas are just two of the items made in-house to augment the menu showcasing organic produce and artisanal ingredients. The kale Caesar salad features wild white anchovies, mesquite-grilled salmon is served with a chilled salad of quinoa and bulgur wheat, and natural meats are used for burgers, steaks, chops, and “brick” chicken (flattened and cooked evenly under the weight of a brick). Weekend brunch service starts with freshly baked millet drop biscuits and honey butter before moving on to your choice of entrée. Threecourse dinner specials include prime rib on Sundays and fried chicken on Tuesdays.Available daily from 3 p.m. to 7 p.m., the Taste of Paul Martin’s menu offers small plates, burgers, and signature cocktails from $5 to $13.


In Agoura Hills, the semi-hidden corner of a strip mall is coming out of its shell thanks to Hatch Café & Market (instagram.com/ hatcheatery). The restaurant serves seasonal dishes made by chef Isaiah Seay—who also operates L.A. Roots Catering—in a casual but cute dining room that features order-at-thecounter service, baked goods with gluten-free options, and shelves stocked with Sqirl jams and other take-home foodie treats. Just look for the striped umbrella and potted palms out front. UPDATE Q SUSHI & KIEU HOANG WINE LOUNGE 30770 Russell Ranch Road, Unit A Westlake Village, 818-540-3231 qsushi.com Japanese; Sushi and Sashimi $5–$24; Shared Plates $5–$24; Entrées $11–$20

This restaurant at the Shoppes at Westlake Village feels worlds away, thanks to its blend of traditional techniques, modern comforts, and one showstopper of a chandelier fashioned from found tree branches. Surrounded by a sushi counter of Carrara marble, the open kitchen equipped with a robata grill also produces sushi, sashimi, and special rolls showcasing delectable cuts of Scottish salmon, Hawaiian amberjack, and more. (Don’t miss the sashimi pizza, dotted with flower petals and miso beet cream.) The beverage list includes wines from Europe, the Central Coast, and, as promised, Napa Valley’s Kieu Hoang Winery. Beer, hot and cold sake, and craft cocktails are also featured. Happy hour on Tuesdays through Sundays from 4 p.m. to 6 p.m. offers specially priced drinks and appetizers.

UPDATE SADDLE PEAK LODGE 419 Cold Canyon Road Calabasas, 818-222-3888 saddlepeaklodge.com New American; Small plates $15–$23; Entrées $36–$58; Chef’s Tasting Menu $145 for nine courses

Romantic, Sunday Brunch Chairs woven from willow branches and game trophies hanging high on walls made of stone and wood speak to the rustic nature of this multistory restaurant nestled in the hills of Malibu. Executive chef Adam Horton is back and overseeing menus that are both elegant and stick-to-your-ribs: Small-plate options include Peruvian marinated

quail, while composed entrées include seabass with house-made pasta and New Zealand lamb rack with smoked miso potatoes. The Chef’s Game Trio offers a diner’s choice of emu, elk, or buffalo with sides. On Mondays through Wednesdays, the three-course Supper Menu is $39 per person. The outdoor patio is a spectacular place for brunch.

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SIDES HARDWARE AND SHOES, A BROTHERS RESTAURANT 2375 Alamo Pintado Ave. Los Olivos, 805-688-4820 sidesrestaurant.com American; Entrées $14–$35

Brothers Jeff and Matt Nichols named their restaurant after a business that occupied the building in the early 1900s. The country-store vibe appears in the decorative tin ceiling and menu items like the Hammered Pig, a lunch dish of pork tenderloin that has been pounded thin, breaded, deep-fried, then served in a salad of arugula, pecans, and Parmesan or as part of a sandwich with apple-mustard seed slaw. Lunch options also include fish tacos, sandwiches, and an array of burgers. You can’t go wrong with the ever-changing chef’s burger by chef de cuisine Michael Cherney, who also lets loose with a new Taco Tuesday menu available at lunch and dinner each week. Dinner fare takes on an international flair: A banh mi-inspired appetizer pairs miso-cured bacon with steamed buns, mussels are served in coconut broth and red curry, and lamb sirloin comes with goat cheese gnocchi and maitake mushrooms. Desserts by pastry chef Stephanie Jackson are homey yet elegantly plated. Local wines are available by the glass and in carafes, supplementing the full bar.

SLY’S 686 Linden Ave. Carpinteria, 805-684-6666 slysonline.com American; Entrées $12–$55

Saturday & Sunday Brunch Sort of casual, sort of stylish, this Carpinteria gem is a must-visit. With its Vespa hanging over the bar, glass-wall wine room, and polished wood accents, it’s great for formal occasions. But the service is super-friendly and most of the patrons are comfortably dressed, so there’s nothing stuffy about an evening here, either. Chef and owner James Sly has been cooking for more than 40 years, and his cuisine tastes like it. You really can’t go wrong with anything on this American menu of steaks and seafood, but the abalone is a real treat. Unlike most chophouses, Sly’s offers a list of pastas as well as sandwiches and small cuts of steak for those who don’t have a huge appetite. Desserts are wonderful, too. Sly’s is open for lunch Monday through Friday, dinner nightly, and lunch and brunch on Saturday and Sunday.

NEW THE SPOON TRADE 295 West Grand Ave. Grover Beach, 805-904-6773 thespoontrade.com American; Entrées $15–$32

Great Patio, Sunday Brunch The Spoon Trade serves what chef Jacob Town calls “elevated comfort food” in a bright and comfortable neighborhood

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The Dining Guide

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hangout. Classic dishes (think: fried chicken, pasta, and upside-down cakes) are reimagined with of-the-moment flavors and local ingredients alongside a progressive beer and wine list.

UPDATE S.Y. KITCHEN 1110 Faraday St. Santa Ynez, 805-691-9794 sykitchen.com Italian; Entrées $17–$37

Located on a quiet side street in Santa Ynez, this cozy spot is an oasis of craft cocktails and rustic Italian fare in wine and tri-tip country. Executive chef Luca Crestanelli lets his native Italian roots show in house-made pastas such as wild mushroom pappardelle and a warm octopus salad with olives, potatoes, and cherry tomatoes. A lunch menu of salads, pastas, and oak-grilled meats and seafood is served daily. Also originally from Italy, mixologist and bar manager Alberto Battaglini makes his own bitters and stashes away dried fruits and herbs in glass jars that double as décor. The wine list features local and Italian labels. Available Mondays through Thursdays from 4 p.m. to 5:30 p.m., the Aperitivo menu offers special pricing on beer, wine, cocktails, and light bites.

UPDATE THOMAS HILL ORGANICS 1313 Park St. San Luis Obispo, 805-226-5888 858 Monterey St. San Luis Obispo, 805-457-1616 thomashillorganics.com Wine Country Cuisine Entrées $13–$40

Sunday Brunch Opened in 2009, the original Paso Robles restaurant feels a little bit country, with its exposed brick and barn-door décor. The sister site is part of the Chinatown project in downtown San Luis Obispo, where its sleek, second-floor dining room and lounge are joined by a wraparound patio. Both locations serve farm-to-table cuisine created by executive corporate chef Kurt Metzger, under the direction of owner and founding chef Debbie Thomas, at lunch, brunch, and dinner. The San Luis Obispo site also offers farm-to-bar cocktails in addition to local beer and wine.

TRE LUNE 1151 Coast Village Road Montecito, 805-969-2646 trelunesb.com Italian; Entrées $18–$37

Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s and Bucatini in Santa Barbara—and it shows. The walls are dressed in blackand-white photos of celebrities from yesteryear, the floors are Old World wood, and the tables are covered in white linen. Teeny tiny chairs mounted high on the wall bear brass plates engraved with the names of regular patrons. A ring-shaped, rolled pizzabread appetizer is stuffed with smoked mozzarella and braised radicchio. It’s crispy outside and delicious inside.

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Pizzas from the stone oven can be topped with roasted eggplant, spicy sausage, or mushrooms and truffle oil. The wide selection of pastas are available in half or full portions. Veal scaloppine, rack of lamb, chicken Marsala, and even a cheeseburger round out the menu and support the extensive Italian wine list.

UPDATE WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 winecask.com Wine Country Cuisine Entrées $24–$38; Chef’s tasting menu $75 for five courses, $95 for eight courses

Romantic Founded in 1981, the Wine Cask reinvents itself every time executive chef Brandon Cogan goes to the farmers’ market in Santa Barbara. Local ingredients inform dishes at every turn, especially in the tasting menus that change weekly and sometimes nightly but almost always feature Santa Barbara County labels in the optional wine pairings. The regular dinner menu is a mix of seasonal mains and classical mains, the latter a collection of longtime favorites like wild mushroom risotto and pan-roasted local white sea bass. Desserts echo the elegant simplicity of the restaurant itself (bread pudding with bourbon–salted caramel sauce is a standout). California wines are the focus of the international wine list. Co-owner and vintner Doug Margerum also has one tasting room adjoining the restaurant, and a second, devoted to reserve wines, located elsewhere in the same complex.

A Good Bet Not too fancy, not too

expensive, and a good experience all around. AL MULINO EATALIAN BAKERY & BAR 3709 E. Thousand Oaks Blvd. Westlake Village, 805-379-0016 almulino.net Italian; Entrées $8–$40

This café in the Paseo Marketplace offers an authentic Italian experience throughout the day, starting with cups of espresso in the morning and ending with flutes of prosecco at night. In between, diners will find fresh salads dotted with ingredients like berries and goat cheese, sandwiches stacked with meats and cheeses imported from Italy, and on Mondays through Saturdays from 5 p.m., Neapolitan-style pizzas from the café’s brick oven, visible through a window next to the bar. Dinner specials might be handmade pumpkin tortellini one night and shrimp with arugula and cannellini beans the next. Gelato and pastries are from Carrara Pastries,


another Italian-owned business in the 805. Happy hour specials are available at the bar on Mondays through Fridays from 5 p.m. to 8 p.m.

BLUE TABLE 28912 Roadside Drive Agoura Hills, 818-597-2583 bluetable.net International; Entrées $8–$15

Live Music A few blue tables provide seating for outside dining at this charming deli with high-quality Italian eats for lunch and dinner. The indigo theme continues inside, where blue-wash wooden tables are topped with bouquets of fresh flowers. Different salads rotate through the deli case, and the list of sandwiches is written on a blackboard. (The proscuitto and burrata panini is not to be missed.) Pizzas, soups, cookies, and all other items here are made fresh daily. A small freezer carries pastas and sauces for home use, but anything on the menu can be taken to go. You’ll want to stay for dinner, available daily from around 6 p.m. The menu of comfort-food classics includes eggplant Parmesan and spaghetti with organic ground turkey meatballs. Local musicians are featured on Wednesdays from 7 p.m. to 9 p.m.

BOLLYWOOD INDIAN RESTAURANT #3 860 Hampshire Road Westlake Village, 805-777-7100 bollywood3.net Indian; Entrées $10–$15

Fresh vegetables are used in the curries, masalas, and kormas at this casual Indian restaurant. Chicken, lamb, fish, and shrimp are prepared a variety of ways: in the tandoori oven, with coconut-milk sauces, and in spicy vindaloos. Naan comes topped with garlic, basil, cilantro, and onions, or stuffed with cheese or potatoes. Beer and wine are on offer, along with excellent yogurt drinks like mango lassi and Indian spiced tea.

BRENT’S DELI 2799 Townsgate Road Westlake Village, 805-557-1882 brentsdeli.com Deli; Entrées $6–$20

Kid-Friendly For amazingly good Reuben sandwiches on rye bread piled high with pastrami or corned beef, sauerkraut, and Thousand Island dressing, you can’t beat this slick deli. The booths are cushy and roomy, leaving space for your tummy to expand as you down a four-layer slice of chocolate cake or a plate full of stuffed cabbage rolls. A separate bar also offers the full menu. The patio out back allows for even more seating. A counter up front expedites take-out orders. Brent’s Deli is open for breakfast, lunch, and dinner daily.

ELADIO’S RESTAURANT & BAR 1 State St. Santa Barbara, 805-963-4466 harborviewinnsb.com American; Entrées $12–$25

Great View, Saturday & Sunday Brunch It’s tough to beat the view of the wharf and the ocean from the open,

spacious patio with a fountain in the middle. Eladio’s whips up breakfast, lunch, and dinner daily for guests of the Harbor View Inn and anyone else who stops in. Morning staples include vanilla-dipped brioche French toast, crab cake Benedict, and smoked salmon scramble made with locally smoked fish. New England clam chowder, cheeseburgers, ahi salad with mango salsa, and fish-and-chips in a Firestone Walker Brewing Co. Double Barrel Ale batter show up at lunchtime. Pasta, steaks, and fresh fish round out the dinner menu. Happy hour specials are available daily from 3 p.m. to 7 p.m.

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FINNEY’S CRAFTHOUSE & KITCHEN 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 finneyscrafthouse.com American; Entrées $10–$25

Kid-Friendly The “craft beer spoken here” neon sign at the back of the dining room doesn’t quite say it all at this casual but polished gastropub owned by Greg Finefrock, a local whose childhood nickname inspired the restaurant’s moniker. In addition to the 30 brews on tap, you’ll find craft cocktails, California wines by the glass and bottle, and a fun atmosphere and menu that has something for everyone. Shareable appetizers include gluten-free buffalo cauliflower tossed in yuzu sauce and chicken-andwaffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun. Other options include tacos, salads, and flatbread pizzas (don’t miss the prosciutto and grilled pineapple combo). Families and other groups will gravitate to the communal tables available inside and on the patio. Seating is first-come, first-served at the copper bar.

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FOOD HARMONICS 254 E. Ojai Ave. Ojai, 805-798-9253 foodharmonicsojai.com Gluten-Free; Entrées $7–$16

Ojai’s historic Arcade is the setting for this light-filled café specializing in gluten-free fare. There’s something for almost every diet, including vegan and paleo. Highlights include a raw vegan pizza that tends to sell out early in the day, the vegetarian sundara dosa with egg and sliced avocado tucked into a crepe-like wrapper, and the bison burger accompanied by greens and sweet potatoes. Bison bone broth is available with optional add-ons like ghee and seaweed. Beverages include beer, wine, and turmeric matcha lattes.

HARVEST KITCHEN & BAR AT HYATT WESTLAKE PLAZA 880 S. Westlake Blvd. Westlake Village, 805-557-4710 westlake.regency.hyatt.com Californian; Entrées $11–$29

Kid-Friendly Open for breakfast, lunch, and dinner daily, Harvest welcomes hotel guests and the public alike. The dining rooms are sleek and comfortable with natural light, and patio and garden views. Locally sourced and seasonal ingredients shine in executive chef 805LIVING.COM / SEPTEMBER 2017

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The Dining Guide Daniel Buss’ house-made potato gnocchi with sautéed kale and English peas, roasted jalapeño and chicken flatbread, and the Chef’s Daily Catch with vegetables. The For Kids by Kids children’s menu features dishes created by Haile Thomas, host of the YouTube series Plant-Powered Haile. Furnished with fire pits and lounges, the outdoor patio is the perfect place to sample $5 cocktails and food specials during happy hours from 4 p.m. to 7 p.m. daily.

HIMALAYA 35 W. Main St. Ventura, 805-643-0795 and 720 E. Thousand Oaks Blvd. Thousand Oaks, 805-409-1041 himalayacuisine.com Nepalese, Indian, Tibetan; Entrées $8–$32

Live Entertainment Adventurous eaters will delight in dishes such as the Sherpa curry goat and chef specials featuring yak meat. Even the pizzas and burritos on the fusion-food portion of the menu are on the exotic side, since they’re made with naan and chapati from the tandoori oven. Vegetarian selections include bhindi masala, which is okra cooked with tomatoes and Indian spices. Feeling nimble? Try sitting cross-legged at one of the low tables set on a raised platform. The Ventura location serves beer and wine; the Thousand Oaks site has a full bar. Both offer a belly dance show about once a month.

JANE 1311 State St. Santa Barbara, 805-962-1311 and 6940 Marketplace Dr. Goleta, 805-770-5388 janeatthemarketplace.com janerestaurantsb.com Eclectic; Entrées $9–$25

Lots of interesting salads, sandwiches, and burgers are set down at lunchtime on small wooden and marble tables in this cute spot on State Street from the family that owns the Montecito Cafe. Jane is the name of the owner (Jane Chapman) and her grandmother (Jane Moody), whose pictures adorn the high walls. The loft seating and upstairs patio are cool and a bit secluded compared to the downstairs tables, which are always packed in the afternoon. The eclectic dinner menu offers pastas, steaks, and grilled duck breast. For dessert, the soft-serve ice cream is a fun choice, as is the coconut cake.

LINN’S RESTAURANT 2277 Main St. Cambria, 805-927-0371 linnsfruitbin.com American; Entrées $10–$34

Kid-Friendly What started as a farm stand is now a family-owned business that includes a restaurant, a gift shop, a café that specializes in freshly baked fruit pies, and the original farm stand, for those on a sentimental journey. No visit to Cambria is complete without at least one breakfast, lunch, or dinner spent at the combination bakery and restaurant, located in the seaside town’s historic East Village. Berries are a recurring theme on the menu, appearing in fruit-filled scones, glasses of olallieberry lemonade, and the raspberry-orangecranberry sauce served with roasted Shelton Farm chicken. Executive chef Matt Beckett is as skilled at whipping up comfort food classics (think beef Stroganoff and chicken potpie) as he is with gluten-free options and dishes featuring grass-fed beef from Hearst Ranch.

LOS AGAVES RESTAURANT 600 N. Milpas St. Santa Barbara, 805-564-2626 and 2911 De la Vina St. Santa Barbara, 805-682-2600 and 7024 Market Place Drive

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Come for Sunday Burger Night, stay in the Airbnb cottage near the new back-patio garden. That’s just one of the ways to experience Pico at The Los Alamos General Store (losalamosgeneralstore.com), a combination restaurant, wine bar, and carefully curated retail shop in the charming Santa Barbara County town of Los Alamos. Start the weekend early with Uncorked Thursdays, when corkage fees are waived, and Blind Fridays, when, starting at 5 p.m., four mystery wines and plenty of wine talk are offered for a mere $10 per person.

Goleta, 805-968-4000 and 30750 Russell Ranch Road, Suite G Westlake Village, 818-874-0779 los-agaves.com Mexican; Entrées $9–$17

Launched in Santa Barbara in 2008, this family-owned and operated group of restaurants has clearly struck a chord: Its original location is No. 16 on Yelp’s list of Top 100 Places to Eat in the U.S. for 2016. The mix of authentic Mexican cuisine with casual but attentive orderat-the-counter service can now be found at four sites in and around the 805. Each offers the same menu of house-made tortillas, ceviche, salads, and burritos filled with all manner of seafood, poultry, or beef. Signature dishes include chiles Norteños, made with two poblano chilies stuffed with shrimp and Oaxaca cheese, and the show-stopping Land and Sea molcajete, a bubbling-hot mixture of meat and seafood with house-made salsa, avocado, chorizo, grilled onion, and nopal, served in a three-legged bowl carved from volcanic rock. Los Agaves restaurants in Santa Barbara and Goleta serve beer and wine as well as agave margaritas and micheladas. The newest spot at The Shoppes at Westlake Village has a full bar that offers top-shelf tequilas and drink specials. Diners who sit at the bar can order food there, too.

MARMALADE CAFE 4783 Commons Way Calabasas, 818-225-9092 and 3894 Cross Creek Road Malibu, 310-317-4242 and 3825 State St. Santa Barbara, 805-682-5246 and 140 Promenade Way Westlake Village, 805-370-1331 marmaladecafe.com American; Entrées $10–$22

Salads, sandwiches, soups and waistline-friendly half-orders of pasta are lunchtime mainstays at this chain known for its cozy, French-country décor. But chef Aaron Johns also showcases fresh produce and California ingredients in newer dishes like the Petaluma chicken potpie, served upside-down in a bowl of flaky puff pastry. Happy hour deals are especially sweet, with half-price appetizers (think Maryland crab cakes), $5 well drinks, and glasses of premium wines available for $9 to $12 from 3 p.m. to 7 p.m. daily and 9 p.m. to 11 p.m. on Fridays and Saturdays. Or take advantage of the free corkage and half-off pricing on all bottles during Wine Down Wednesdays from 4 p.m.


MERSEA’S 3985 Avila Beach Drive Avila Beach, 805-548-2290 merseas.com Seafood; Entrées $8–$15

Great View, Kid-Friendly Located on the Harford Pier, this modern take on a casual seafood restaurant offers a lot of sightseeing bang for the buck. Indoor tables are placed near tall windows, and outdoor seating includes a row of colorful bar-stools at a counter that doubles as the pier’s railing for a stretch. (Look down: You just might spy an otter frolicking in the kelp.) The menu includes burgers, hot dogs, and veggie burritos, but seafood is the star at this spot operated by members of the family behind Dorn’s Original Breakers Café in Morro Bay and Duckie’s Chowder House in Cayucos. Highlights include a crab melt sandwich with avocado, chowders of both the Manhattan and New England variety, and daily specials like garlic fries topped with blackened shrimp, blue cheese, and avocado. Decorated with whimsical octopus pendant lamps, the bar serves beer, wine, and cocktails.

NÎROJ KURDISH CUISINE 30313 Canwood St. Agoura Hills, 818-889-7888 nirojcuisine.com Middle Eastern; Entrées $17–$26

Romantic, Live Entertainment Dishes from the Levant, a region that stretches from Turkey to Egypt along the Mediterranean Sea, are featured in this unexpected jewel of a restaurant located in Reyes Adobe Plaza. Familiar items such as dolma, hummus, falafel, and baklava (served warm, by the way) are joined by those specific to the Kurdish people and culture, localized by the use of produce from area farms. Vegan soups include nîsk, a puree of red lentils with sundried mint and spices. Lahmajun pairs ground beef and lamb with tomatoes, onions, and chopped chili peppers atop thin-crust bread. Seating is at a glasstiled bar or at round copper tables in a dining room decorated with colorful textiles and ornate metal lanterns. Beverages include Turkish and Kurdish coffees plus wines from Turkey, Lebanon, Argentina, and California. Belly dancers perform on Friday and Saturday evenings.

POOKIE’S THAI CUISINE 900 Hampshire Road Westlake Village, 805-381-0094 Thai; Entrées $7–$13

Kid-Friendly Downstairs in the Water Court Plaza office complex, owner Pookie creates delicious Thai dishes for lunch and dinner daily. Lunch specials are a steal at $7 to $8 each. She also has a wide selection of interesting salads like the Outrageous Beef Salad with a spicy lime dressing and the protein-rich Yam Yai salad with shrimp, chicken, egg, and peanuts in a sweet-andsour dressing. Noodle dishes are generously sized and include the classic pad Thai and the interesting Hi Yo Silver with fried noodles, shrimp, and bean sprouts. Curries, vegetarian options, and fish dishes (such as the crispy sole with tamarind and chili sauce) give diners lots of great choices not found elsewhere.

PUBLIC SCHOOL 805 120 Promenade Way, Suite A Westlake Village, 805-379-3909 psontap.com American; Entrées $8–$28

Saturday & Sunday Brunch Named for the area code and the goal of offering guests “an education in the art of food and beer,” this gastropub makes the most of its schoolyard theme. Baseball mitts decorate one wall and happy hour is known as “recess.” (It’s also known as a bargain: Meal-worthy bites are just $4 to $6 from 4 p.m. to 7 p.m. on Mondays through Fridays). More than 40 craft beers, most on rotating taps, are available to pair with executive chef Phil Kastel’s inventive fare. He earns extra credit for adding crispy fried capers to an appetizer of salmon “pastrami” carpaccio. Burgers, salads, and woodfired flatbreads are lunch and dinner options; fried Jidori chicken and waffles are on the breakfast menu, available from 10 a.m. on Saturdays and Sundays. Organize your own field trips to Public School 612 in downtown Los Angeles and Public School 310 in Culver City.

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THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches & Platters $10–$17

Dog-Friendly, Great Views, Kid‑Friendly, Romantic Patterned after an Italian enoteca, the aptly named Stonehaus starts each day as a coffeehouse, serving kale-berry smoothies along with baked goods, wraps, and breakfast sandwiches from Lisa Biondi, executive chef at the adjacent Mediterraneo at the Westlake Village Inn. It switches to wine bar mode in the afternoons and evenings, when the menu includes charcuterie and crostini platters, salads, panini, and desserts. The outdoor pizza oven is fired up nightly (check website for hours). Wine flights are arranged by regions, varietals, and themes. Patios overlook the waterfall and the working vineyard, which is open for picnicking on Stonehaus fare (check website for information about seasonal tastings and festivals). The picnic tables and bocce ball court are family friendly, and visiting canines get a water fountain of their own near the courtyard fireplace.

SUSHI PLANET 951 S. Westlake Blvd., Suite 114 Thousand Oaks, 805-379-9844 sushiplanet.net Japanese; Entrées $7 and up Prices vary for sushi, sashimi, and premium rolls.

Tempura, bento boxes, udon, and sashimi are on the menu. But what this local chain is really known for is its colorful and creatively named rolls. The Saint Valentine consists of crab salad, avocado, tuna, salmon, and shrimp rolled in soy paper to form a teardrop shape; they’re served in pairs, which resemble hearts. Some of the simplest preparations are also the best: You can’t go wrong with tuna tataki, a beautifully plated dish of seared tuna cut into thin pieces and topped with slivers of jalapeño; baby spinach leaves and a sweet ponzu sauce help cut the considerable heat. Beer and wine are available.

AcuraOfThousandOaks.com

3945 Auto Mall Dr. Thousand Oaks, CA 91362 (805) 371-5800

Ojai Studio Artists Tour October 13 - 16, 2017 60 Open Studios FRIDAY • OCTOBER 13th Pre-Tour Preview 7 - 9PM Ojai Art Center FREE to the public OCTOBER 14th - 16th 3 Days of Open Studios Saturday • Sunday • Monday 10AM - 5PM daily SATURDAY • OCTOBER 14th “French Twist Gala Reception” 7 - 9PM Ojai Art Center SUNDAY • OCTOBER 15th Topa Mountain Winery 5 - 7PM Wine Social discounted online tickets

www.805ojaistudioartists.org 805LIVING.COM / SEPTEMBER 2017

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The Dining Guide TOSCANOVA 4799 Commons Way, Suite A Calabasas, 818-225-0499 calabasas.toscanova.com Italian; Entrées $15–$44

Garden View, Romantic Like its sister site at the Westfield Century City shopping mall, this restaurant at the Commons at Calabasas re-creates the feel of a Tuscan getaway without the airfare. In Calabasas, diners have the option of lounging around a patio fire pit or sitting at a table overlooking a garden that is a draw for barefoot children at play on the grass. On the menu set by owner and founding chef Agostino Sciandri is a section devoted just to mozzarella (burrata with sautéed eggplant, anyone?) as well as a pizza topped with seasonal truffles, house-made pappardelle with wild mushrooms, and grilled sliced filet mignon with baby arugula and shaved Parmesan. Lunch adds sandwiches and flatbread pizza to the mix. The bar is the place to be on Tuesdays from 5 p.m. to 7 p.m., when your first order of the featured beverage is 5 cents.

Farm to Table for More Than 20 Years BREAKFAST, LUNCH & DINNER SERVED DAILY 20 LOCAL WINES BY THE GLASS

bigskycafe.com 805-545-5401 1121 Broad Street, San Luis Obispo

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Fun, Fun, Fun Look to these eateries for

festive food, an upbeat atmosphere, and a good time. ANDRIA’S SEAFOOD RESTAURANT& MARKET 1449 Spinnaker Drive Ventura, 805-654-0546 andriasseafood.com Seafood; Entrées $8–$24

Kid-Friendly No visit to Ventura Harbor—or to Ventura, period—is complete without a stop at Andria’s, a locals’ favorite since 1982. On weekends, the fast-moving line to order can stretch out onto the restaurant’s front patio. Additional seating includes indoor dining rooms decorated with vintage photos and fishing gear, and a protected patio with a view of the docks. Charbroiled fresh catch of the day dinners come with rice pilaf, bread, and a choice of salads. Some items are available in stir-fry dishes. But deep-fried is the preferred method of preparation for everything from onion rings (served in a towering stack) to halibut and chips, oysters and chips, popcorn shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.

BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394 bogies-bar.com Spanish-California Small Plates and Entrées $4–$15

Great Views, Live Music Surrounded by greenery and water, this bar on the grounds of the Westlake Village Inn is a gorgeous place to get your groove on: Live music and/or club nights are scheduled nearly every night of the week. On the patio, wicker chaise lounges are arranged in semiprivate groupings around fire pits and a bar counter looks onto the dance floor through roll-up doors. Inside, bronze curtains and silver wall sconces shimmer in the mood-setting darkness. (Some areas are available by reservation.) It all adds up to a great backdrop for a menu that includes happy hour specials like $3 draft beers, $5 glasses of wine, and dinner-and-drink duos ($10–$14) on Mondays through Fridays from 5 pm. to 7 p.m. Spanish

influences are evident in dishes like paella and crispy patatas bravas with Fresno chilies and garlic aioli.

CAFÉ HABANA 3939 Cross Creek Road Malibu, 310-317-0300 cafehabana.com Pan-Latin; Entrées $9–$25

Sunday Brunch Café Habana isn’t limited to Cuban food or cocktails. Dishes represent all of Latin culture, from South American ceviches to Mexican grilled corn and huevos rancheros to Cuban pulled-pork sandwiches. Owner Sean Meenan is an eco-warrior while partner Rande Gerber brings in the celebs and keeps the nightlife hopping. The food is good, the cocktails are great, and the coconut flan is out of this world.

THE CAVE AT VENTURA WINE COMPANY 4435 McGrath St., Suites 301-303 Ventura, 805-642-9449 venturawineco.com International; Small Plates $3–$18; Salads and Sandwiches $7–$11

Saturday Brunch Patrons at The Cave conduct their own tastings via Enomatic machines, which dispense 1-, 3- and 5-ounce pours at the push of a button. Executive chef Alex Montoya’s creative, wine-friendly menu of shareable small plates changes on the first Tuesday of each month. Look for combinations like prosciutto-wrapped pork chops with apricot-cashew stuffing and Arctic char with sinigang broth and tomato concasse, plus an assortment of pizzas, burgers, and desserts. (Save room for one of Montoya’s award-winning frozen custards.) For the best acoustics, nab a table in the Barrel Room decorated with dozens of glass balls hanging from the ceiling. It’s also available for private events.

THE COPA CUBANA 1575 Spinnaker Drive, Suite 103 Ventura, 805-642-9463 805copa.com Cuban; Entrées $12–$18

Great Views, Live Music This lively spot in Ventura Harbor Village may inspire you to book a flight to Cuba. Owner Andres Fernandez runs it and the neighboring 805 Bar & Grilled Cheese out of the same kitchen (the two eateries share a phone number), but the Copa Cubana maintains its identity with a separate menu that includes a classic Cubano sandwich, the hash-like picadillo topped with fried eggs, and lechón asado, which is roasted pork served with black beans and yucca marinated in garlic. The dog-friendly patio, with views of nearby

Plastic is the last straw at Alcazar Tapas Bar (alcazartapasbar.com) in Santa Barbara. Already a longtime participant in the city’s commercial composting program, the smallplates restaurant now serves its craft cocktails without straws by default or with colorfully striped paper straws by request. The “100-percent mermaid friendly” sippers look especially festive when ordered with Alcazar’s Ginspiration Point, voted the Official Drink of Santa Barbara for 2017.


boat docks, is an especially fine place to sip a piña colada on a lazy afternoon. Live entertainment is scheduled most days, with an emphasis on Latin jazz.

fresh fish. The wine selection from the shop (available to diners) has more than 400 labels and specializes in picks from California’s Central Coast. Now that’s fun.

DUKE’S MALIBU 21150 Pacific Coast Highway Malibu, 310-317-0777 dukesmalibu.com Seafood; Entrées $14–$45

OLIO PIZZERIA 11 W. Victoria St., Suite 21 Santa Barbara, 805-899-2699, Ext. 2 oliocucina.com Italian; Small and Shared Plates $5–$19; Entrées $15–$21

Great Views, Sunday Brunch Gorgeous ocean views are maximized in the dining rooms and bars of this large, Hawaiian-themed seafood and steak house, which in summer 2016 marked its 20th anniversary with updates to the décor and menu. Swinging chairs and a life-size bronze statue of surfing legend Duke Kahanamoku greet diners before they step through the front doors and into an interior filled with wood screens, glass mosaic tiles, and chairs sporting surfboard stripes. New dishes presented by chef Eric BosRau showcase regional ingredients in beautiful platings. Fresh fish is available in a variety of preparations, including Parmesan-herb crusted with lemon, capers, and macadamia nuts. Longtime Duke’s fans, take note: Your favorite coconut shrimp dish is back as coconut shrimp croquettes. Kimo’s Original Hula Pie remains as advertised. A Sunday brunch buffet is served from 10 a.m. to 2 p.m. Visit the Barefoot Bar for breakfast items (think loco moco and banana and macadamia nut pancakes) from 10 a.m. to noon on Saturdays and Sundays. Poké tacos, fish and chips, and pulled-pork sandwiches are served daily.

FLOUR HOUSE 690 Higuera St. San Luis Obispo, 805-544-5282 flourhouseslo.com Italian; Starters $10–$20; Pizzas $14–$18; Pasta $15–$23

With its sleek interior, dynamic menu, and portrait of Sophia Loren, Flour House isn’t just a pizzeria; it’s a love song to Italy. Co-owner and Salerno native Alberto Russo works magic with imported flour and a Stefano Ferrara pizza oven, the gold standard for traditional pizza napoletana. Simple and flavorful, each pizza emerges blistered and soft, with just a few toppings. Favorite pies include the Queen Margherita with San Marzano tomato sauce and buffalo mozzarella and the Nordista with pesto, mushrooms, speck, and fontina. Don’t miss co-owner Gessica Russo’s house-made pastas or the weekday night aperitivo hour from 3 p.m. to 5:30 p.m., featuring cocktails such as the classic Negroni and Aperol Spritz as well as beer and wine, served with a complimentary plate of small bites.

LADYFACE ALEHOUSE & BRASSERIE 29281 Agoura Road Agoura Hills, 818-477-4566 ladyfaceale.com French, Belgian, and American; Entrées $8–$17

A brewpub with a Belgian accent, Ladyface delivers top-notch beers from brewmaster David Griffiths and an elegant menu that includes moules frites (mussels and fries), ale-brined chicken, and chocolate porter cake. Ale-pairing suggestions are printed on the menu. A communal table lends to the convivial atmosphere as do the beer floats made with local ice cream. Growlers (reusable half-gallon glass jugs) filled with Ladyface ales are available for takeout.

LOS OLIVOS WINE MERCHANT & CAFÉ 2879 Grand Ave. Los Olivos, 805-688-7265 losolivoscafe.com Wine Country; Entrées $12–$29

This retail wine shop adjoins an all-day café with seating indoors by the stone fireplace and outside on the wisteria-covered patio. Cheese plates and olives are small bites perfect for pairing with wines at the bar. Salads, sandwiches, burgers, pasta, and pizza comprise the lunch menu. At night choices get a little fancier with pot roast, lamb shank, pasta, chicken, steak, and

This combination Italian pizzeria and enoteca is brought to you by the owners of Olio e Limone Ristorante, the more formal eatery located next door. The Victoria Court setting includes a long bar with a peekaboo view of the pizza oven, plus small tables. Menu offerings include chicken, fish, and beef entrees, as well as pasta, antipasti, salads, cured meats, cheeses, vegetables, and house-made dolci. The pizzas, with thin, chewy crusts, are individually sized and topped with excellent ingredients—sautéed rapini, spicy salami, cremini mushrooms, and black truffles among them. Lunch or brunch is served daily from 11:30 a.m. to 3:30 p.m. and the dinner menu is available daily from 11:30 a.m. until 10 p.m. Wines from California and Italy are available by the glass, carafe, half liter, and bottle.

PLATA TAQUERIA & CANTINA 28914 Roadside Drive, Suite 10 Agoura Hills, 818-735-9982 plataagoura.com Mexican; Entrées $14–$26

Plata means “silver” in Spanish—and a good time in the Whizin Market Square. The menu at this taqueria is homey but elevated: House-made tortillas and mix-andmatch trios of soft tacos are featured, the latter with a choice of veggies or eight types of protein, including ahi tuna and short ribs. Spa Nachos are made with roasted cauliflower and crispy kale; guacamole is available in three variations, including tradicional and ranchero, made with bacon and roasted pumpkin seeds. Other standouts include chamorro de cordero, a chilemarinated lamb shank served with spinach tamales, and pollo con Elvia’s mole, named for chef Elvia Saldivar, who is co-owner with her husband. Nearly a dozen specialty margaritas star on the cocktails list. Pull up a colorfully upholstered stool at the copper-topped bar to enjoy $7 margaritas and other drink and food specials during daily happy hour from 3 p.m. to 6 p.m.

Jack’s Bistro

Famous Bagels & Catering www.bagelnet.com santa barbara 53 S Milpas St. (805) 564 – 4331 M – F 6am – 4pm | Sat – Sun 7am – 3pm

carpinteria 5050 Carpinteria Ave. (805) 566 – 1558 M – F 6:30am – 3pm | Sat – Sun 7am – 3pm Justen, Director of Catering justencater@cox.net (805) 319 – 0155 | (805) 566 – 1558 x4

TAVERNA TONY 23410 Civic Center Way Malibu, 310-317-9667 tavernatony.com Greek; Entrées $13–$37

This huge space at the northeast corner of the Malibu Country Mart is almost never closed and never empty. There’s always fun to be had: If the classical guitarists aren’t playing, the waiters might be singing, or the owner, Tony Koursaris, might be telling stories at one of the tables. Every meal starts with Greek-style country bread and house-made dip. The roast baby lamb is a specialty of the house for good reasons: The meat is garlicky and mostly tender with some crispy bites. The accompanying potatoes are roasted with lemon juice and the carrots are cooked with dill. Greek coffee is a perfect end here.

TRATTORIA FARFALLA 160 Promenade Way Westlake Village, 805-497-2283 farfallawestlakevillage.com Italian; Entrées $13–$30

The dark and sexy environs evoke both romance and fun, aided by a classical guitarist playing in the lounge area on Friday and Saturday nights. Excellent Italian fare from chef-owner Santino Coccia includes an extensive list of cheeses and a full-blown fresh mozzarella bar. Salads are created as either starters or main courses. The pasta list is long and has many interesting choices. Pizza, plus seafood like cioppino and branzino, and plenty of meats will satisfy most appetites. 

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p a t iopr i nc e s s de s i g n .c om 805LIVING.COM / SEPTEMBER 2017

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805 Living September 2017  
805 Living September 2017