Turkey - braised, brined, basted or tofu? Potatoes - sweet, mashed or mashed sweet potatoes? Cranberries - jellied, whole, canned or fresh? Dessert - pie, of course pie, but which one, apple, pumpkin, pecan; maybe cheesecake?
It’s Thanksgiving and the possibilities are endless. Every year I spend hours flipping through magazines, cookbooks and my tattered old recipe box reading recipes and deciding if I’m going to keep tradition or break it. And with the inclusion of on-line shopping, for out-of-season, difficult to find ingredients, the sky is the limit. For me, it is very easy to get caught up in the over complication of the celebration. However, there is one very important mainstay to our holiday table that keeps me grounded, where we depend completely on the bounty at hand, our family cornucopia.
Though the cornucopia or “horn of plenty” is one of the most recognized symbols of Thanksgiving, rarely is attention given to its meaning and origin. When I was in high school I learned from an outstanding literature teacher that the Cornucopia came to the American Thanksgiving table via Greek mythology. It is believed that the horn shaped basket is modeled after a goat horn, specifically the goat horn of Amalthea, a goat that watched over the Greek god Zeus when he was a child.
There are several variations of the story, but two versions are most common. Either Zeus broke the horn off of Amalthea and, feeling quite badly about the incident, offered it back to Amalthea promising her abundance. Or the alternative version of the story suggests that, while playing, Amalthea broke her own horn and offered it to Zeus as a sign of reverence. Hence, the basket shaped horn exemplifies reverence and abundance; a perfect representation of our American Thanksgiving.
In early November on our morning walks with our dogs, my husband and I begin picking up acorns and oak leaves. When we get home we tuck them into the empty cornucopia basket. Day by day we add red grape leaves and pinecones scavenged from our early romps. Lemons from our tree, along with persimmons and pomegranates from our neighbors’ trees add to the poupourri of color, fragrance and texture. This year, sheer auburn ribbon, salvaged from an unexpected gift, presented itself for an alluring finishing touch.
Like our perfectly imperfect cornucopia and the family and friends that gather to share the holiday with us, the Thanksgiving meal will come together a little at a time. Everyone, like every dish will add and enhance our celebration creating an opportunity to be reverently thankful for the abundance of bounty, family and friends.
Happy Thanksgiving!
Wednesday, November 24, 2010
Monday, November 8, 2010
Pumpkin Pie
Making a pumpkin pie from scratch isn’t nearly as daunting as one may think, and the earthy, rustic flavor that a fresh pumpkin gives is well worth the extra effort. This is a tried-and-true recipe I’ve enjoyed making many times.
Start with a sugar baby or pie pumpkin.
Wash pumpkin, cut into quarters, remove seeds and stringy stuff.
Peel and chop the pumpkin into cubes, cover with water and bring to a boil, reduce heat to a simmer and cook until fork tender, 12 to 20 minutes.
Drain the water and mash the pumpkin with a potato masher or puree in a food processor.Fresh pumpkin pie(About.com Southern Food)
Ingredients:
½ cup light brown sugar, firmly packed
½ teaspoon salt
1/8 teaspoon cloves
1½ teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1¾ cups fresh cooked pumpkin, pureed or mashed (one 3- to 4-pound sugar baby will yield this amount)
¼ cup light corn syrup
2 eggs slightly beaten
2 tablespoons melted butter
½ cup evaporated milk
½ cup milk, scalded egg white
1 unbaked pie shell (9-inch, recipe follows)
Whipping cream
Preparation:
Mix sugar, salt and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into shell and bake in 375-degree oven for 25 to 35 minutes. A knife should come out clean when inserted in the center. Top with fresh whipped cream.
Pie Crust
(For 9-inch pie; “Heart of the Home Cookbook,” Susan Branch, 1986)
Ingredients:
1½ cups unbleached flour
¾ cup shortening (butter flavor or regular)
¾ teaspoon salt4 or 5 tablespoons ice water
Combine flour, shortening and salt. Using pastry cutter, cut through until dough is in pieces the size of peas. Mixing with fork, slowly add just enough ice water until dough holds together in a ball. Roll out on floured board, place in pie pan, trim and crimp edges.
Patti’s tip: Use a gentle hand while making pie crust. Too much handling of the dough will make it tough instead of flaky.
Note: 1¾ to 2 teaspoons pumpkin pie spice may be substituted for cinnamon, ginger and cloves, but the taste will be slightly different.
2nd note: Shelf life for spices is around six months. Replace last year’s spices to ensure best results.
Start with a sugar baby or pie pumpkin.
Wash pumpkin, cut into quarters, remove seeds and stringy stuff.
Peel and chop the pumpkin into cubes, cover with water and bring to a boil, reduce heat to a simmer and cook until fork tender, 12 to 20 minutes.
Drain the water and mash the pumpkin with a potato masher or puree in a food processor.Fresh pumpkin pie(About.com Southern Food)
Ingredients:
½ cup light brown sugar, firmly packed
½ teaspoon salt
1/8 teaspoon cloves
1½ teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1¾ cups fresh cooked pumpkin, pureed or mashed (one 3- to 4-pound sugar baby will yield this amount)
¼ cup light corn syrup
2 eggs slightly beaten
2 tablespoons melted butter
½ cup evaporated milk
½ cup milk, scalded egg white
1 unbaked pie shell (9-inch, recipe follows)
Whipping cream
Preparation:
Mix sugar, salt and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into shell and bake in 375-degree oven for 25 to 35 minutes. A knife should come out clean when inserted in the center. Top with fresh whipped cream.
Pie Crust
(For 9-inch pie; “Heart of the Home Cookbook,” Susan Branch, 1986)
Ingredients:
1½ cups unbleached flour
¾ cup shortening (butter flavor or regular)
¾ teaspoon salt4 or 5 tablespoons ice water
Combine flour, shortening and salt. Using pastry cutter, cut through until dough is in pieces the size of peas. Mixing with fork, slowly add just enough ice water until dough holds together in a ball. Roll out on floured board, place in pie pan, trim and crimp edges.
Patti’s tip: Use a gentle hand while making pie crust. Too much handling of the dough will make it tough instead of flaky.
Note: 1¾ to 2 teaspoons pumpkin pie spice may be substituted for cinnamon, ginger and cloves, but the taste will be slightly different.
2nd note: Shelf life for spices is around six months. Replace last year’s spices to ensure best results.
Friday, October 29, 2010
A Taste of Conejo
The “2010 Taste of Conejo” held on Tuesday, October 12th at the Westlake Village Four Seasons Hotel was a tasteful triumph. Nearly 1,000 attendees enjoyed the event sponsored by the Greater Conejo Valley Chamber of Commerce.
At the Westlake Village Four Seasons Hotel
(Photos by Maxx Wolfson)
A total of 92 vendors showcased their food, wine, fashion and service expertise. Arriving guests were greeted by chamber members and given a tasting plate, wine glass, beverage card and program. Vendor’s pristine food and beverage stations lined the hotel interior creating a scrumptious trail to a tent filled with more vendors and ending on the outside patio overlooking the waterfall. The Four Seasons Hotel’s own Hampton’s and Onyx restaurants outdid themselves at their station displaying not only their tasty appetizers but also gorgeous seasonal fall décor.
Wine flowed from the twelve beverage stations sponsored by local wineries and wine shops. Vintners poured as guests gathered, with glasses in hand, to swirl, sniff and sip. And while the wine offerings were wonderful, other beverages including a delightful, refreshing Limoncello from the Ventura Limoncello Company and ale from Ladyface Ale Company of Agoura Hills were also sampled.
The food tastings were countless; fresh fruits, specialty cheeses, salads, soups, sandwiches, entrée bites, fondue, sushi, Italian, Mexican and more. The restaurateurs, caterers and food representatives did a phenomenal job preparing and presenting tempting cuisine. The flavorful macaroni and cheese from Bogart’s Bar and Grill in Thousand Oaks tasted like it was right out of the oven; which was quite an accomplishment given the limited space and kitchen access.
Tiers of cupcakes, plates of cake bites, tables of tiramisu were among the many desserts. The Secret Garden in Moorpark wowed many with a crème brule served in a chocolate shell cup. And Mastro’s Steakhouse, known for their steaks and towers of seafood, surprised discerning dessert connoisseurs with their delectable buttercake.
At the Westlake Village Four Seasons Hotel(Photos by Maxx Wolfson)
A total of 92 vendors showcased their food, wine, fashion and service expertise. Arriving guests were greeted by chamber members and given a tasting plate, wine glass, beverage card and program. Vendor’s pristine food and beverage stations lined the hotel interior creating a scrumptious trail to a tent filled with more vendors and ending on the outside patio overlooking the waterfall. The Four Seasons Hotel’s own Hampton’s and Onyx restaurants outdid themselves at their station displaying not only their tasty appetizers but also gorgeous seasonal fall décor.
Wine flowed from the twelve beverage stations sponsored by local wineries and wine shops. Vintners poured as guests gathered, with glasses in hand, to swirl, sniff and sip. And while the wine offerings were wonderful, other beverages including a delightful, refreshing Limoncello from the Ventura Limoncello Company and ale from Ladyface Ale Company of Agoura Hills were also sampled.
The food tastings were countless; fresh fruits, specialty cheeses, salads, soups, sandwiches, entrée bites, fondue, sushi, Italian, Mexican and more. The restaurateurs, caterers and food representatives did a phenomenal job preparing and presenting tempting cuisine. The flavorful macaroni and cheese from Bogart’s Bar and Grill in Thousand Oaks tasted like it was right out of the oven; which was quite an accomplishment given the limited space and kitchen access.
Tiers of cupcakes, plates of cake bites, tables of tiramisu were among the many desserts. The Secret Garden in Moorpark wowed many with a crème brule served in a chocolate shell cup. And Mastro’s Steakhouse, known for their steaks and towers of seafood, surprised discerning dessert connoisseurs with their delectable buttercake.
The Secret Garden (Moorpark)
The live entertainment for the evening opened with the California Lutheran University Honors Ensemble and ended with the very talented jazz vocalist, Jeanne Tatum accompanied by keyboardist, Jim Tauver.
The Director of Community Relations and Events for the Greater Conejo Valley Chamber of Commerce, Kelli Lighthizer, MBA said that the chamber was, “thrilled to be able to bring together the local business community to create an unforgettable evening for residents of the Conejo Valley and beyond.” She added, “Hope you’re looking forward to Taste of Conejo 2011.”
Thursday, October 28, 2010
Vom Fass (and Bruschetta recipe)
I love to be creative with my cooking, always looking for inspiration from outside sources. The newly opened, sleek and inviting Westlake Village Vom Fass provided such an abundance of culinary inspiration I’ve already gone back twice.Vom Fass is a marvelous, unique store specializing in quality artisan-produced oils and vinegars as well as exclusive wines and spirits imported from all over the world. Vom Fass has more than 200 locations worldwide, including five in the U.S.
The store’s slogan is “Look, taste, enjoy.”
Local entrepreneurs Eric Alcorn, Michael Romance and Brad Selby have opened the first California Vom Fass shop.
“We always wanted to move local with this concept,” Romance said. “We wanted to bring something exciting and new. Westlake Village is the perfect demographic for it.”
Vom Fass is German for “from the cask,” and nearly everything in the store may be tasted and compared. Knowledgeable staff members are available to pour customers tiny samplings and are happy to introduce specialties.
If you think olive oil is olive oil, think again. The difference between an extra virgin olive oil from Crete, Greece, and an extra virgin olive oil from Sicily can be significant. Of course, the bottom line is preference, and at Vom Fass you can taste and determine for yourself before buying.
Nut, seed and wellness oils are also available, as are fruit and balsamic vinegars.
Each earthenware or wooden cask is labeled with a small index card that tells about the region where the product originated and offers serving suggestions. On the back of the card is a recipe.
What with sampling, reading the recipe and conversing, creative brainstorming peaks. The opportunities to try something new are endless.
At one point, I was offered a sample of hazelnut olive oil topped with a drop of Waldburg balsam grape vinegar and asked if it reminded me of peanut butter and jelly. It did, and it wasn’t just the power of suggestion.
At the time of purchase, oils and vinegars are poured from the casks into glass bottles of varying shapes and sizes, making it easy to buy only the amount that you need. These bottles may be brought back to the store for refills, which is good not only for the environment but also for your pocketbook.
When I made my visits, the wine and spirits section of the shop was not yet serving samples or selling alcoholic beverages. That department was stylishly designed and will operate in a manner similar to the rest of the store. (Ed. note: Vom Fass' liquor sales and tasting room is now open, offering world class scotches, cognacs, wines and liqueurs).
As I was leaving the shop and perusing the gift sets and custom gift baskets, I said, “Well, my bruschetta will never be the same,” which gave me the idea to do my own blind taste test. Quality ingredients have always been essential to my cooking, but this was an opportunity to take those ingredients to a new level.
The following Saturday night, for a small gathering at my home, I prepared half of my bruschetta using a well-known, name-brand, moderately priced olive oil and balsamic vinegar and the other half with olive oil and balsamic vinegar purchased at Vom Fass. I was the only one who knew which was which.
Everyone agreed both were good. But the difference, though not vast, was apparent—one had a little more complexity and depth of flavor. According to four of the five guests, the winner was the bruschetta made with ingredients from Vom Fass.
Vom Fass is located in the North Ranch Mall, 3815-A Thousand Oaks Blvd., Westlake Village. Store hours are 10 am to 7 pm, Monday through Friday, 11 am to 6 pm Saturday and noon to 5 pm Sunday. (805) 495-9999.
Co-owner Mike Romance samples one of Vom Fass's many cooking oils and vinegars.My "Vom Fass Inspired" Bruschetta
Ingredients: ½ cup extra virgin olive oil
2 large cloves of garlic, minced
5-6 medium heirloom tomatoes, seeded and chopped
1/3 cup fresh basil
2 tablespoons balsamic vinegar of your choice
½ teaspoon kosher salt
½ teaspoon freshly grated ground black pepper
8 slices good Italian, French or sourdough bread from baguette
1 cup grated mozzarella cheese
Freshly grated parmesan cheese
Prepare: In a small bowl combine olive oil and garlic; let stand 20 minutes. In medium bowl combine the tomatoes, onion, basil, balsamic vinegar, salt and pepper and 2 tablespoons of the olive oil/garlic mixture. Stir well to blend. Let stand at room temperature for another 20 minutes.
Preheat oven to broil. Brush both sides of the bread slices with the remaining garlic/oil mixture. Place on baking sheet. Broil 5 inches from heat, turning the slices until each side is lightly toasted. Watch carefully;0 the bread browns quickly.
Spoon the tomato mixture onto each bread slice and top lightly with grated mozzarella cheese. Add a sprinkling of parmesan cheese. Return to oven and broil until cheese is melted and tomato mixture is warmed.
Wednesday, August 11, 2010
"Kitchen Nightmares"
When I first saw the e-mail from the casting producer of “Kitchen Nightmares” I thought someone had turned me into Chef Ramsey. “Well, bring it on,” I thought. I take food and food prep very seriously and think even Chef Ramsey would give my kitchen a thumbs up. In spite of my somewhat cavalier attitude, I was relieved to know that nobody had turned me in and I would not be under kitchen scrutiny from the famous chef.
As I read the e-mail, I learned that Fox’s hit show “Kitchen Nightmares” is, again, coming to Acorn Country to possibly select a local restaurant for an upcoming episode of the reality show that features tough Chef Gordon Ramsey.
For anyone unfamiliar with the show, Chef Ramsey is a hugely successful, world renowned chef from England. Several of his restaurants have been awarded prestigious Michelin stars for excellence. He is also the author of several successful cookbooks and the star of reality shows such as “Hell’s Kitchen” and “Kitchen Nightmares.”
The premise behind “Kitchen Nightmares” is that, at the request of the restaurant owner, Chef Ramsey and his film crew will come in and, according to the press release, “turn one ordinary and empty restaurant into the most popular, sought after venue in town.”
He will critique, every element of the restaurant. And critique he does. While he may mince onions in the kitchen, it seems he never minces words. Often confrontational and explosive, he is more like a drill sergeant making it quickly apparent that he will “accept nothing less than the best when it comes to food, staff and customer service.” The gain of course is the advice and expertise of Chef Ramsey as well as the exposure to national television.
Casting producer, Kristin Curtin said that she was not able to disclose how a restaurant is chosen for the show. However, she did say that restaurants that “fit the bill” often have staff problems, food problems, location problems or personality conflicts; something that Chef Ramsey can fix.
As I read the e-mail, I learned that Fox’s hit show “Kitchen Nightmares” is, again, coming to Acorn Country to possibly select a local restaurant for an upcoming episode of the reality show that features tough Chef Gordon Ramsey.
For anyone unfamiliar with the show, Chef Ramsey is a hugely successful, world renowned chef from England. Several of his restaurants have been awarded prestigious Michelin stars for excellence. He is also the author of several successful cookbooks and the star of reality shows such as “Hell’s Kitchen” and “Kitchen Nightmares.”
The premise behind “Kitchen Nightmares” is that, at the request of the restaurant owner, Chef Ramsey and his film crew will come in and, according to the press release, “turn one ordinary and empty restaurant into the most popular, sought after venue in town.”
He will critique, every element of the restaurant. And critique he does. While he may mince onions in the kitchen, it seems he never minces words. Often confrontational and explosive, he is more like a drill sergeant making it quickly apparent that he will “accept nothing less than the best when it comes to food, staff and customer service.” The gain of course is the advice and expertise of Chef Ramsey as well as the exposure to national television.
Casting producer, Kristin Curtin said that she was not able to disclose how a restaurant is chosen for the show. However, she did say that restaurants that “fit the bill” often have staff problems, food problems, location problems or personality conflicts; something that Chef Ramsey can fix.
Thursday, July 29, 2010
The Grill on the Alley
The first time I went to The Grill On The Alley in the Westlake Village Promenade my husband and I had planned to have a drink, share an appetizer and then go on with our evening. We sipped Chardonnay selected from the Grill’s highly satisfactory wine list and munched on tasty popcorn shrimp with a flavorful Cajun tartar sauce. As we relaxed while sitting at the comfortable outdoor patio, the plan changed. We decided to stay and have dinner. We were glad we did. My petite filet mignon and his charbroiled rib eye steak were prepared to our request. The spinach mashed potatoes were the perfect accompaniment.
On our next visit to the upscale restaurant, again we planned to have a drink and appetizer, this time while meeting friends. Seated in the lively indoor bar, our foursome settled in and ordered our drinks. The Grill is known for the freshly squeezed juices used in their handcrafted martinis, cocktails and classic highballs so my husband decided to “take one for the team,” as they say and, at the suggestion of our server, ordered the wildly popular Ruby Red Lemon Drop Martini made with Absolut Ruby Red Vodka, and a trio of freshly squeezed juices of grapefruit, lemon and lime. It must have been good because lo and behold he ordered a second. Our friend raved about the Black and Blue Mojito that she had ordered.
Soon the debate began over the appetizers. Our table dialogue turned to “should we order the Calamari or seared Ahi Tuna Sashimi? What about the Kobe sliders? The popcorn shrimp was really good the last time we were here. Maybe we should have a peak at the dinner menu. I’m hungrier than I thought. Do you want to stay for dinner? It’s nice and quiet in the dining room. The booths are really comfortable.” It was de-ja vu; we had again been seduced into staying for dinner.
Well reputed for serving the finest USDA prime and aged beef, the Grill menu also has a nice variety of main course and side salads. Several side dishes are offered including the decadent and delicious Mac and Cheese which is blended with cheddar, gruyere and Danish fontina cheeses. The Grill Special Chicken Pot Pie is equally decadent and delicious made with fresh, tender chicken, carrots, onions, peas and mushrooms and topped with a flaky crust.
Fresh fish is brought in six days a week and, if available, the John Dory white fish from New Zealand is my recommendation. Pan sautéed and topped with a light, delicate lemon butter sauce the fish is mild with a moderately firm texture. It was light, delicious and perfect on a warm summer evening.
If by chance you still have room for dessert, The Grill offers comfort food desserts such as a Fruit Cobbler of the Day or a six layer Big Carrot Cake with pecans and cream cheese frosting. On the lighter side Key Lime Pie with a raspberry puree or Seasonal Sorbet or Fresh Seasonal Berries are available.
On par with the well prepared food and drinks was the service. Professionalism abounds at The Grill from the staff and management. The hostess was friendly and accommodating, the cocktail service was prompt and efficient. Our dining room server, Brad was personable and knowledgeable about both food origin and preparation. Additionally, it was nice to see management perusing the dining room and engaging with guests.
The Grill On The Alley is the best of both worlds; upbeat and contemporary yet somewhat “old school”. The décor is clean and uncluttered but also warm and comfortable. Likewise the beverage and dining menus feature classic, timeless American drinks and cuisine as well as updated fare. And the service is reminiscent of successful fine dining establishments of days gone by.
The Grill On The Alley, 120 East Promenade Way, Westlake Village, CA 91362 (805) 418-1760. Open Monday-Thursday, 11:30am – 10:00pm - Friday 11:30am – 10:00pm, Saturday 11:00am – 11:00pm - Sunday 10:00am – 9:30pm.
On our next visit to the upscale restaurant, again we planned to have a drink and appetizer, this time while meeting friends. Seated in the lively indoor bar, our foursome settled in and ordered our drinks. The Grill is known for the freshly squeezed juices used in their handcrafted martinis, cocktails and classic highballs so my husband decided to “take one for the team,” as they say and, at the suggestion of our server, ordered the wildly popular Ruby Red Lemon Drop Martini made with Absolut Ruby Red Vodka, and a trio of freshly squeezed juices of grapefruit, lemon and lime. It must have been good because lo and behold he ordered a second. Our friend raved about the Black and Blue Mojito that she had ordered.
Soon the debate began over the appetizers. Our table dialogue turned to “should we order the Calamari or seared Ahi Tuna Sashimi? What about the Kobe sliders? The popcorn shrimp was really good the last time we were here. Maybe we should have a peak at the dinner menu. I’m hungrier than I thought. Do you want to stay for dinner? It’s nice and quiet in the dining room. The booths are really comfortable.” It was de-ja vu; we had again been seduced into staying for dinner.
Well reputed for serving the finest USDA prime and aged beef, the Grill menu also has a nice variety of main course and side salads. Several side dishes are offered including the decadent and delicious Mac and Cheese which is blended with cheddar, gruyere and Danish fontina cheeses. The Grill Special Chicken Pot Pie is equally decadent and delicious made with fresh, tender chicken, carrots, onions, peas and mushrooms and topped with a flaky crust.
Fresh fish is brought in six days a week and, if available, the John Dory white fish from New Zealand is my recommendation. Pan sautéed and topped with a light, delicate lemon butter sauce the fish is mild with a moderately firm texture. It was light, delicious and perfect on a warm summer evening.
If by chance you still have room for dessert, The Grill offers comfort food desserts such as a Fruit Cobbler of the Day or a six layer Big Carrot Cake with pecans and cream cheese frosting. On the lighter side Key Lime Pie with a raspberry puree or Seasonal Sorbet or Fresh Seasonal Berries are available.
On par with the well prepared food and drinks was the service. Professionalism abounds at The Grill from the staff and management. The hostess was friendly and accommodating, the cocktail service was prompt and efficient. Our dining room server, Brad was personable and knowledgeable about both food origin and preparation. Additionally, it was nice to see management perusing the dining room and engaging with guests.
The Grill On The Alley is the best of both worlds; upbeat and contemporary yet somewhat “old school”. The décor is clean and uncluttered but also warm and comfortable. Likewise the beverage and dining menus feature classic, timeless American drinks and cuisine as well as updated fare. And the service is reminiscent of successful fine dining establishments of days gone by.
The Grill On The Alley, 120 East Promenade Way, Westlake Village, CA 91362 (805) 418-1760. Open Monday-Thursday, 11:30am – 10:00pm - Friday 11:30am – 10:00pm, Saturday 11:00am – 11:00pm - Sunday 10:00am – 9:30pm.
Wednesday, March 24, 2010
Ojai Valley Inn and Spa
Spring break is around the corner, and many of us need exactly that: a chance to regroup, reconnect and rejuvenate. If you’ve been seeking an ideal getaway not far from home, check out the Ojai Valley Inn and Spa, a recipient of the AAA Five Diamond Award for Excellence.
Located in the beautiful Ojai Valley, the sprawling, historic resort originally opened its doors in 1923 as a private country club. Today, after a $90-million renovation that began in spring 2005, the inn features a 31,000-square-foot, state-of-the-art spa, a championship golf course that’s hosted seven PGA tournaments, an Artist Cottage and Apothecary, tennis courts, swimming pools, luxury accommodations and award-winning cuisine.
Paramount to the inn’s philosophy is the promotion of health and well-being. Yoga, tai chi, balance work, massages and facials are offered.
Located in the beautiful Ojai Valley, the sprawling, historic resort originally opened its doors in 1923 as a private country club. Today, after a $90-million renovation that began in spring 2005, the inn features a 31,000-square-foot, state-of-the-art spa, a championship golf course that’s hosted seven PGA tournaments, an Artist Cottage and Apothecary, tennis courts, swimming pools, luxury accommodations and award-winning cuisine.
Paramount to the inn’s philosophy is the promotion of health and well-being. Yoga, tai chi, balance work, massages and facials are offered.
The Ojai Valley Inn and Spa's spa room.Unique to the spa experience is the recent addition of the Kuyam treatment. Used for mind and body relaxation and meditation, the combination of warm wood tones and cobalt blue and white tile make the Kuyam an aesthetically pleasing, soothing chamber used for the self-application of healing clays. A lemongrass-infused moisturizer permeates the air.
The Artists Cottage and Apothecary offers guests the opportunity to sample herbs, many of them grown in the inn’s herb garden, and to create personalized sachets and oils that can be used in the spa and then taken home.
The charming cottage is also the place to embark on a personal journey of self-discovery. Art may be created using a variety of media, including oils, pastels, watercolors, precious metal jewelry and silk scarf painting.
Executive chef Jamie West and his culinary team create delicious food using the seasonal fare of the Ojai Valley orchards, ranches and farms. West calls it "cuisine that is inspired by the bounty and driven by the season, with global influence."
Rosemary, basil, thyme and tarragon are among the herbs harvested daily from the inn’s abundant herb garden and incorporated into the menus of the four restaurants. Local wines as well as wines from 20 countries are featured.
I enjoyed a superb rosemary chicken Cobb salad with public relations manager Veronica Cole at the spa restaurant, Cafe Verde. Cole said the inn’s basic cuisine principle is to offer a variety of fresh, healthy foods to be enjoyed with occasional indulgences.
The Artists Cottage and Apothecary offers guests the opportunity to sample herbs, many of them grown in the inn’s herb garden, and to create personalized sachets and oils that can be used in the spa and then taken home.
The charming cottage is also the place to embark on a personal journey of self-discovery. Art may be created using a variety of media, including oils, pastels, watercolors, precious metal jewelry and silk scarf painting.
Executive chef Jamie West and his culinary team create delicious food using the seasonal fare of the Ojai Valley orchards, ranches and farms. West calls it "cuisine that is inspired by the bounty and driven by the season, with global influence."
Rosemary, basil, thyme and tarragon are among the herbs harvested daily from the inn’s abundant herb garden and incorporated into the menus of the four restaurants. Local wines as well as wines from 20 countries are featured.
I enjoyed a superb rosemary chicken Cobb salad with public relations manager Veronica Cole at the spa restaurant, Cafe Verde. Cole said the inn’s basic cuisine principle is to offer a variety of fresh, healthy foods to be enjoyed with occasional indulgences.
"You could enjoy a smoothie or you could enjoy Kobe beef sliders at Neff Lounge. We offer our guests a choice," she said. "But whatever is prepared, the finest and freshest ingredients are used."
The Ojai Valley Inn and Spa's patio at sunset.As Cole spoke of indulgences, the pastry chef had prepared one of the most delicious, memorable desserts I’ve ever had—profiteroles, small cream puffs filed with a whipped cream and topped with a chocolate ganache. They are served in a cone-shaped glass (think of a martini glass without a stem) that’s placed in a larger glass filled halfway with a thick, rich, decadent vanilla milkshake. Unbelievable!
Without a doubt, that dessert rated a 10 out of 10 times for inventiveness, presentation and taste.
The rooms at the inn are spotless, comfortable and luxurious without being pretentious or fussy. All modern amenities are offered, but the one unique to the inn is its serenity. Rooms afford beautiful views of the surrounding mountains, pathways and gardens. The staff is attentive, friendly and accommodating.
Time spent at the inn can be filled with activity or solitude. It’s worth checking the website www.ojairesort.com for special events, including the Arts and Leisure series, which offers culinary demonstrations, artists in residence, guest speakers and much more.
Those of us in "Acorn Country" are incredibly fortunate to have this gem so close to home. We can enjoy the Ojai Valley Inn and Spa for an overnight getaway or we can have a lovely meal at the inn or a day at the spa. One way or another, we will come home transformed by the gracious charm and serenity of this special retreat.
The Ojai Valley Inn and Spa is at 905 Country Club Road, Ojai. The phone number is (888) 697-8754.
Without a doubt, that dessert rated a 10 out of 10 times for inventiveness, presentation and taste.
The rooms at the inn are spotless, comfortable and luxurious without being pretentious or fussy. All modern amenities are offered, but the one unique to the inn is its serenity. Rooms afford beautiful views of the surrounding mountains, pathways and gardens. The staff is attentive, friendly and accommodating.
Time spent at the inn can be filled with activity or solitude. It’s worth checking the website www.ojairesort.com for special events, including the Arts and Leisure series, which offers culinary demonstrations, artists in residence, guest speakers and much more.
Those of us in "Acorn Country" are incredibly fortunate to have this gem so close to home. We can enjoy the Ojai Valley Inn and Spa for an overnight getaway or we can have a lovely meal at the inn or a day at the spa. One way or another, we will come home transformed by the gracious charm and serenity of this special retreat.
The Ojai Valley Inn and Spa is at 905 Country Club Road, Ojai. The phone number is (888) 697-8754.
Wednesday, February 24, 2010
The Simi Valley Farmers Market
The Simi Valley Mall is the new happening place on Friday afternoons since the opening of the Simi Valley Farmers’ Market. Averaging 45-50 stalls, including vendors of fruits, vegetables, candles, spices, jewelry and tamales, the market is located at the far end of the parking lot from 3pm to 8pm. The market also includes various family special events such as live music, pony rides and face painting. Look for the first of the Goleta and Oxnard strawberries along with an abundance of winter produce perfect for the attached vegetable soup recipe which is perfect this time of year when the weather is varied and unpredictable.
One day it’s cold and my appetite turns to cozy, comfort food and then in the very same week, the temperatures rise and so does my desire to “shed my winter coat” both literally and figuratively (no pun intended...oh, ok pun intended). Not only do I want to take off my bulky sweaters and jackets I also want to take off that extra winter poundage, some of which has been around for more than one season.
I love this vegetable soup recipe because it gives me the best of both worlds. It’s warm, filling and nutritious. It’s comfort food without any of the guilt discomfort. Enjoy the produce at the Farmers’ Market and feel free to play with the recipe adding or subtracting vegetables based on your preference and availability.
Bon Appetite Vegetable Soup
Ingredients
3 Tablespoons good olive oil
4 large carrots peeled, chopped
½ large head green cabbage thinly sliced
1 medium brown onion, chopped or sliced
4 stalks of celery, chopped
2 Tablespoons fresh rosemary
6 cups canned chicken broth or vegetable broth
1 – 28 oz can Italian plum tomatoes
Salt and pepper to taste (I prefer sea salt and freshly ground pepper)
1/3 cup freshly grated Parmesan cheese
(Additional grated Parmesan cheese as needed!)
Instructions
Heat olive oil in heavy pot over medium heat. Add carrots, cabbage, onion, celery and rosemary. Saute’ until tender and beginning to brown, about 10 minutes. Add broth and tomatoes. Simmer for 45 minutes to keep the vegetables crisp/tender. Season soup with salt and pepper and stir in 1/3 cup Parmesan cheese. Ladle into soup bowls and serve with additional cheese if desired. Who wouldn’t desire additional cheese? I’ve never understood that!!!
Note #1: For my birthday this year my son gave me a pair of “onion goggles”. They are terrific. I highly recommend them even though my husband said that I look like I should be riding in the sidecar of a motorcycle when he saw me wearing them and happily chopping onions. Please note that this is not an endorsement and I am not in cahoots with any onion goggle companies. I just think they work great!
Note #2: Though nothing can compare to shopping at your local Farmers’ Market I did hear about a website called foodzie.com where you can order produce, specialty food items and artisanal goodies from nearly 300 growers and food producers across the country.
-- P.F.
Tuesday, February 2, 2010
Recipe For A Successful Fundraiser
Take one lovely January evening, compliments of Mother Nature and add mellow Caribbean music performed by the reggae band Urban Dread at Zin Bistro Americana in Westlake Village. To this have a charming server bring you a tantalizing beverage such as the “Drink of the Night,” the Mango Mojito.
Enjoy the starry night and lakeside viewing while warmed by the glowing fire pit. Or, as an alternative, chose between the lively bar crowd and a cozy indoor table. Take your time and savor the menu selections before deciding on your entree. (I chose the piping hot lobster and crab pot pie, complete golden crust and savory seafood aroma!) Though content and satisfied, ponder the dessert menu. Avoid the temptation; but at the last possible second, cave and order the flaming “Bananas Foster." (I did!) Watch carefully as the skilled table captain swirls the butter and brown sugar before igniting the liqueur. Marvel at the beauty of the melting vanilla bean ice cream integrating with the fragrant bananas. Top the evening off with a soothing beverage. Leave happy knowing that not only did you enjoy a memorable evening, you also helped raise over $5,000 for the American Red Cross for the victims of the Haiti earthquake.
Enjoy the starry night and lakeside viewing while warmed by the glowing fire pit. Or, as an alternative, chose between the lively bar crowd and a cozy indoor table. Take your time and savor the menu selections before deciding on your entree. (I chose the piping hot lobster and crab pot pie, complete golden crust and savory seafood aroma!) Though content and satisfied, ponder the dessert menu. Avoid the temptation; but at the last possible second, cave and order the flaming “Bananas Foster." (I did!) Watch carefully as the skilled table captain swirls the butter and brown sugar before igniting the liqueur. Marvel at the beauty of the melting vanilla bean ice cream integrating with the fragrant bananas. Top the evening off with a soothing beverage. Leave happy knowing that not only did you enjoy a memorable evening, you also helped raise over $5,000 for the American Red Cross for the victims of the Haiti earthquake.
Urban Dread, performing at Zin
This recipe of both fun and caring, was prepared on Thursday, January 28 at the Zin Bistro Americana Restaurant Haiti Relief Fundraiser was a definite success.
Zin Bistro Americana, 32131 Lindero Canyon Road, Westlake Village. (818) 865-0095.
Tuesday, January 26, 2010
Zin fundraiser for Haiti victims
If there is a silver lining to be found in the clouds of the Haiti earthquake, it is in the generous outpouring of goodwill demonstrated by caring people.
This Thursday, January 28, some of those caring people in our community will come together to sponsor a fundraiser to benefit the earthquake victims. Zin Bistro Americana restaurant located at The Landing in Westlake Village will donate 20% of the sales of the day to the American Red Cross of Ventura County.
“We figured if we came together as a team we would be able to make a larger donation to the Red Cross,” managing partner Rouz Yazdanyar said. “We will have a Caribbean Happy Hour, live music and drink specials. The management, staff, and customers are looking forward to it. It will be a nice evening and we’ll raise some money for a very worthwhile cause.”
Reservations are not necessary; however, if you would like to make a reservation, call (818) 865-0095. 32131 Lindero Canyon Road, Westlake Village.
This Thursday, January 28, some of those caring people in our community will come together to sponsor a fundraiser to benefit the earthquake victims. Zin Bistro Americana restaurant located at The Landing in Westlake Village will donate 20% of the sales of the day to the American Red Cross of Ventura County.
“We figured if we came together as a team we would be able to make a larger donation to the Red Cross,” managing partner Rouz Yazdanyar said. “We will have a Caribbean Happy Hour, live music and drink specials. The management, staff, and customers are looking forward to it. It will be a nice evening and we’ll raise some money for a very worthwhile cause.”
Reservations are not necessary; however, if you would like to make a reservation, call (818) 865-0095. 32131 Lindero Canyon Road, Westlake Village.
-- P.F.
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