Great work, Great clients We love design
August Design Studio has a simple principle We love what we do and it shows. Founded
of creating great work, for great clients. by creative director, Nicola Augustson,
Every project is tailored to meet our client’s August Design specializes in editorial and
Augustdesignstudio specific goals and exceed their expectations, gift guide/catalog design. We also have
by creating fresh, smart design solutions which experience in collateral design, branding/
set our clients apart from the competition. identity systems, packaging design and just
We do all this while meeting deadlines—and about anything else in-between. In fact, we
with a great attitude! are always up for a new challenge!
We love design, and believe it should be
beautiful, informative, organized and clean
with a little room for wit and humor.
Take A peek
The following pages contain a few samples
of our editorial and gift guide/catalog work.
If you have any questions about the work you
see or about our studio, don’t hesitate to call.
As president of DesignworksUSA, Kloos oversees the compa-
ny’s day-to-day tasks and defines its overall working structure.
She assists in the creative work, too. “Not in every single project. I
have a very good team of directors who are running the individual
design studios here,” she says. “But I try to be involved in many
projects because it’s pure fun. Pure delight. But I don’t like to be
micromanaged, and I don’t want to micromanage.”
That would be impossible anyway. At any given time, over fifty
different projects, both grand and small, might be floating around
DesignworksUSA at several different stages of completion. Not
everything will come to market right away, either. Sometimes
development won’t be completed for years, so working with other
products and companies, Kloos believes, keeps her teams’ thinking
flexible for longer terms.
The various concepts behind design are elastic, too—and they’re
pervasive. Everything manmade is man-designed, and so master-
ing design as a business pursuit means, say, finding ways for all
sorts of technology to fit into one sleek package like a cell phone;
or getting an engine to squeeze another two miles from a gallon of
gasoline. Individual designers have their own approaches, but
for Kloos, there are definite core principles: Great design
has deep and lasting impact. It delivers responsible
solutions. It improves the clutter of life.
“We dive deep into the brand we are working
for. All the projects we do are of a complex nature,
and we study the framework of the product,
including consumer behavior,” says Kloos. “Great
design to me is not giving a momentary solution. It’s
appealing right now, sure, but the trick is to have that
appeal last for quite a long time. We never try to deliver
solutions that are right for just the moment—but rather
a solution that doesn’t leave the client worried about
From Newbury Park, Verena Kloos Drives The Future of Innovation. the future. It’s amazing to me which products make it is young, not quite so long in the tooth as other German cities Of course, there was the odd job or two and a few milestones
around the globe. The cars we do for BMW definitely since it was essentially created in the 1930s to build what would reached in-between Wolfsburg and Newbury Park. Kloos took
deliver. They have global appeal.” be Volkswagen’s first factory. (Because Adolf Hitler and the Nazi her design degree from the University of Art in Braunschweig and
The lion’s share of work for BMW by DesignworksUSA party were directly involved in the creation of Wolfsburg, the city’s put it to use for several leading auto manufacturers. By 1992, Kloos
it is not quite as long a road from northern germany to southern California as you might and its other offices include strategic automotive design, infamous beginnings sometimes overshadow its importance in was design director for Volkswagen in Simi Valley. Following
think. Verena Kloos, president of designworksUsA, in newbury Park, can serve as proof of exterior design for existing lines, and new product lines. automotive history.) In Wolfsburg, Kloos’ mother had a talent for a return to Wolfsburg for Volkswagen, she went to work for
When working on concepts for the future, Kloos says her tailoring and design; her father was a businessman. Kloos says this DaimlerChrysler in Renningen and Sindelfingen, Germany. Just
that. since 2004 she’s presided over this innovative and influential studio specializing in teams may come up with ten different design ideas for rather personal form of cross-fertilization—one side creative, one prior to joining DesignworksUSA, she worked in Como, Italy,
product development and automotive design. Kloos has bridged the gap not only from her the very early stages of a new car model. After assessing side business—still helps her today. responsible for developing passenger car interior concepts for
native Wolfsburg, germany, to newbury Park, but has sent out emissaries—in the forms various practical, financial, and physical aspects, they “I think it was a good mix for me. I started sketching and draw- Mercedes-Benz. Kloos has been commended for her work on the
may proceed with more work on five of those ideas. ing from early on. It was always a good excuse to escape from fam- popular European micro car, and has been recognized as one of the
of pioneering design work—to the rest of the world. That number gets narrowed down to three, and then ily duties,” she says—and just a hint of a young schoolgirl escapes “100 Leading Women in the North American Auto Industry” by
two until a new model hits the showroom floor—the with Kloos’ laughter at this particular memory. “But I did not want the Automotive News.
winner, if you will, of the automotive design version to work in the car industry. It was so clear to me because I had She attributes much of this success to having fully embraced
of American Idol. grown up in those surroundings. But after a university field trip to car-loving California, and more importantly paying attention to
Early on there were signs that Kloos would end the Volkswagen design studios, I was amazed at how complex and the needs of Southern California’s car-dependent culture. “This
up in this business and have such a great impact on how versatile car design work was. So I did my internship there, is an automotive design capital all on its own. Many of the big car
By Anthony heAd automotive issues. Her hometown of Wolfsburg wrote my thesis, and here I am 21 years later.” companies understand that they have to be here to develop ideas
805 Living June 07 BMW DesignWorks profile
THE FILMMAKER THE BAND
T e s T Yo u r r efl e x
T h o u s a n d oa k s
In that musical territory known as alter-
native rock, somewhere in the middle
ground between U2 and The Killers, lies
EtHAn kuPErbErg Test Your Reflex. The young band (young
Ag Our A Hills both because they’ve only been playing
together for three years and because no
One wonders if Woody Allen started out member is over 20) is currently at work
like this. Making movies about the pet on their first CD, due out on the RCA
hamster at age 7, filming self-conscious label this summer.
documentaries about the cutting of his
hair at 15, and moving on to writing and Back in the beginning, before they start-
directing a musical comedy filmed largely ed performing at Hollywood clubs like
on his own Agoura High School campus the Troubadour, the Key Club, and the
at 16, Ethan Kuperberg seems to have Roxy, Test Your Reflex found a devoted
his life story plotted out. The next scene? audience close to home at the Thousand
Possibly the prestigious film school at Oaks Teen Center, which served as its
NYU’s Tisch, or maybe the highly respect- rehearsal space for the first year. In fact,
ed film programs at USC or UCLA. But the band says that the sound system
that’s over a year away. For now the high there is so good and the kids and turn-
school junior is taking honors and AP out so amazing that they still try to play
classes, and serving as class treasurer and there once a month or so.
The arTs are flourishing in our corner of the school’s loftily titled commissioner of
television production. “I really just film
the announcements,” he says. Currently
O Ak P Ark The music Test Your Reflex plays is charged
with pulsing rhythm along with an under-
The 805. Take The seven examples on The fol- busy with a feature-length idea, Kuperberg
writes scripts and works on movie ideas
as often as he can. A Trip to the
When Allan Hunt was asked to direct the Thousand Oaks Civic Arts Plaza Countrywide
Performing Arts Center’s very first show back in 1994, he found the drive from Sherman
current of sensual romanticism. Take these
lyrics from “Thinking of You”: “I’d like to
be in a room just you and me, we’ll talk
lowing pages as jusT a few of The names
Oaks a pleasant one. The show was the Music Man and besides his fee, Hunt got his
Barbershop won top awards at both the very own commemorative brick for his efforts. He’s been been driving up the 101 ever our eyes to sleep /Each night we kiss, your
Method Fest independent film festival in since. With 18 shows at the Scherr Forum Theatre plus a growing list of directorial hands upon my fingertips.” Lyrics like that
Calabasas as well as the Thousand Oaks and looks like theirs could account for the
and faces of friends and neighbors ThaT
gigs at the Kingsmen Shakespeare Festival, we count the former star of Voyage to
Teen Video Festival. His most recent film, the Bottom of the Sea and countless television shows as an honorary citizen. Known large number of females posting messag-
the quirky musical comedy Anthony in for “concept productions,” Hunt set the award-winning Comedy of Errors in a circus, es on the band’s blog on www.MySpace.
the Key of B, has already garnered high com. Curious? Would-be fans can find
illuminaTe The very besT The arTs can offer.
circa 1910. He’s also moved the Merry Wives of Windsor into swinging London in the
praise and is up for awards at several 1960s and staged the Taming of the Shrew with a saloon-singing Kate and a bounty- the guys eating tortilla soup most every
festivals. In the meantime, the film has hunting Petruchio. One thing Hunt doesn’t touch is the words. “Leaving the text intact Wednesday at the Agoura Deli. Mothers,
already received the Grand Festival but moving the production out of doublet and hose into a different time frame makes hold on to your daughters.
Award in the Young Producer catego- it much more accessible,” he says. And that’s especially true for young people, which
ry at the Berkeley Film Festival, the might be why he was asked to stay on after doing a workshop at Oak Park High School from left to right: sal Cortez (drums and
Teen Filmmaker Award at Ojai, and was in 1999. Hunt got his teaching credential in 2000, and now heads the department, background vocals), ryan levine (lead vocals,
among the 200 films out of 3,000 entries teaching five classes a day as well as directing the school’s three annual productions, guitars, keyboard), agustin sanchez (bass
selected to screen at this year’s Santa one of which is often Shakespearean. He might just prove the axiom “All the world’s a and background vocals), r.C. (lead guitar),
Barbara International Film Festival. Not andrew ampaya (piano, keyboard and back-
stage … ”. Even here in the 805.
a gifted 13-year-old whose violin sings when she puts bow to string. bad for a first act. ground vocals).
here are seven sides to the arts, and our local rising stars a seasoned actor and director dedicated to his craft and passionate
who are shining Brightly in each. about passing along that zeal to the next generation. a promising,
fresh-faced filmmaker with a head full of hair and just as many great
ideas. a local band on the verge of releasing its first cd. a driven young
ballerina whose need to dance will surely take her far from home. a THE MUSICAL PRODIGY
successful writer who, after passing through other places, has come to THE PAINTER
call the 805 home. and finally, an accomplished painter who at just 30
is producing portraits of breathtaking beauty, and whose ultimate con-
tribution to the world of the arts is only beginning to be felt.
Taken together, as a whole, this talented group represents the richness
our own lives take on when we recognize, nurture, and support art-
ists—especially when we find them in our own backyard.
oak p ark
Don’t get her wrong—Jennifer Liu likes
the same music your average 13-year-old
might: Coldplay, The Calling, Jason Mraz.
It’s just that she loves Itzhak Perlman,
Sarah Chang, and Hilary Hahn. Liu’s Jeremy Lipking was 24 when he sold his first paintings. Fetching $500 each for a couple
voice, light and bubbly, takes on an extra of watercolor landscapes, Lipking thought he was rich. That was 1999. Resolving to
jolt of exuberance when she describes seriously pursue his art, Lipking took a look at pricey Cal Arts in Valencia and Art
Hahn’s clear, crisp playing of the violin. Center in Pasadena but in the end opted to continue studying at the much more
And while Liu loves hanging out with her affordable California Art Institute in Westlake Village.. He’d taken classes there with
friends, going to movies, and browsing DC Comics master Glen Orbik, the man he credits with schooling him in the art of
Urban Outfitters, it’s not that easy when figure drawing—a skill Lipking hadn’t thought you could actually learn. Lipking took it
violin practice takes from three to five from there, studying masters like Sargent and Sorolla on his own, getting together a
hours every day. Of course, Liu is hard- group of fellow artists to go in on the cost of hiring a live model to paint.
ly your average 13-year-old. New West
Symphony director Boris Brott says that Just seven years later, his paintings, many of which are luminous near-nude portraits,
the remarkably gifted Discovery Artist has go for as much as $25,000 and hang in the homes of the rich and famous. This past
the potential to become a concert artist February he had a painting banned from the Masters of the American West show at
of the highest quality. the Autry for being “too sexy.” Movie producer Joel Silver commissioned Lipking to
paint his wife and child. Envious? For 40 grand, you too can have your spouse and
This February, Liu flew to Philadelphia to child immortalized.
audition at the Curtis Institute of Music,
one of the finest music conservatories in
the world. Out of 1,000 applicants, she
By sim carter was among the 75 musicians selected
to audition. Liu was still eagerly awaiting
their decision at press time. Would she
PhotograPhs By gary moss seriously leave home to live at the con- above left: Lipking’s wife, Danielle is a frequent
model. While best known for his ethereal paintings
servatory? “If I was seriously accepted?!”
of the human figure. above right: Lipking’s land-
she asks. Clearly she thinks the question scapes are equally compelling, owing to the art-
is absurd. “Of course!” she squeals. In ist’s rare capacity to capture the changing light.
her voice, there is youth, enthusiasm, above: “Lost in Thought” is a striking example
passion, and not one trace of doubt. of Lipking’s extraordinary skill in recreating the
model’s seemingly transparent garment.
805 Living April 06 arts in the 805
“I have worked with Elayne for a number of years, and she’s a real
benefit to the community,” says Julia Osborn Gourley, chairperson
of the Conejo Open Space Foundation. “She’s a coordinator for
our Trails Education Days. She con-
ceived of the idea and launched it. But
initially she had no funding, so on her Elayne Haggan Vice President, Conejo Open Space Foundation
own she solicited the funds to finance
the whole thing.”
Elayne’s program is open to all fifth graders in the Conejo
Valley School District, and it instills the concept that the open
spaces belong to everyone. “We are creating ways to pass on this
knowledge to our children,” says Elayne. “It’s incredibly reward-
ing to spend a day on the trails with the kids, and see them go
away with eyes as big as saucers. Many write us letters of thanks
afterwards.” The program, now in its 15th year, has hosted over
Elayne says there are about 15,000 acres of open space in the
Conejo Valley, and it takes a lot of work to keep it beautiful—and
a lot of education to inspire future protectors.
Elayne remembers moving into her Thousand Oaks home 23
years ago when fires raced through the valley. She says there is a need
to marshal the volunteers for important trail repair after the recent
flames, but she remains optimistic for the future. This Thanksgiving,
for example, she plans to have old friends over for turkey and then, she
says, “With any luck we’ll be able to go for a hike.”
Our first-ever 805 Living giving Back awards saLute the individuaLs whO wOrk tO
make Our cOmmunity a Better pLace tO Live. From the Editors of 805 Living Photographs by Gary Moss Gloria Hamblin is the co-founder and program director of Ride
On, a unique organization that teaches horseback riding to chil-
dren and adults with physical and mental disabilities. “Growing
up, my mom was a rehab nurse, and I have lots of experience with
people with disabilities,” says Gloria, who has a degree in recre-
Recent natural disasters, like the hurricanes along the Gulf Coast and the earthquake in Pakistan, bring out the best ational therapy and has worked with children and
in people. Money is raised for victims and their families, and financial aid is sent across the country or around the Gloria Hamblin adults with physical, developmental, and emotional
problems for 30 years. “I have always loved horses, so
world—even though we don’t know the names of those we are helping. It’s also important that we don’t overlook the Program Director, Ride On putting the two of those passions together proved to
people in our own neighborhoods that have been dealt a tough hand. We may not know their names, either, but we can be a perfect fit.”
see their faces every day as we go to work, or take our kids to school, or just drive down Thousand Oaks Boulevard to Ride On’s brand of therapeutic horsemanship offers hippo-
therapy, which involves a licensed physical, speech, or occupa-
go out to dinner. There is need close to home, and fortunately there are people who want to do something about it. tional therapist, as well as therapeutic riding, which emphasizes
It seemed like November—a time of Thanksgiving—was the perfect month to honor just a few of those people. recreation and riding skills. “Horses help people cope in very
Our first 805 Living Giving Back Awards is just our small way of recognizing the people who truly make a difference special ways, and I love to be able to provide that opportunity for
people who can’t afford their own horse or have access to a more “The first time I walked through the grand opening of one of our projects, I saw the faces of not only everyone involved, but also those
in the lives of others—it’s our way of saying “thank you.” Of course, we knew that the hardest part of this project expensive stable,” Gloria says. people who would be benefiting from the space,” says Lorraine Alderette, a volunteer with HomeAid Los Angeles/ Ventura. “It was
wasn’t going to be finding the right people to feature—it was going to be narrowing down the list from literally As program director, she ensures the programs they have are overwhelming, but my first thought was that I just haven’t done enough. Ever since then, I’ve just been really focused to bring in more
hundreds of choices to just eight. And indeed, each of these incredibly generous individuals begged to have someone interesting, and that the instructors are highly qualified. She also builders and do more for the people of this community.”
praises her family members, who have been involved with Ride HomeAid LA/Ventura is part of a national organization that
“more deserving” take their place. On from the beginning. “My husband Bryan is our co-founder helps homeless families by providing building and renovation
We know, however, that the following people have done more than their fair share of giving back. They have and executive director, and I have a daughter who helps out as Volunteer, HomeAid Los Angeles/Ventura expertise as well as donating labor and materials for shelters for
given time and energy to support incredibly worthwhile organizations that bring much-needed help, education, and one of my instructors whenever she’s home from college.” She’s the temporarily homeless. Lorraine heads up local committees for
also quick to point out the tremendous efforts of her staff and finding sponsorships and raising funds. One of her biggest fundraisers is Project Playhouse, which auctions off custom-designed
resources to our own community. They all roll up their sleeves to make a difference. And, in turn, they have contrib- notes, “We always need volunteers. Without volunteers, we could and constructed children’s playhouses.
uted to all of our lives by making our community such a wonderful place to live. never do this job.” “I first got involved through Project Playhouse in Orange County,” says Lorraine. “But we decided that if we built the
playhouses in our area then we could use those funds for our own communities, which is how and why HomeAid LA/Ventura
began.” She worked on the first Project Playhouse auction at the Oaks Shopping Center and is now focused on raising money
for new facilities, such the recently opened RAIN Shelter.
805 Living November 05 Giving Back—Maggie award nominee
Taylor likes to work with a soft spectrum of
French gray, unbleached white, indigo blue,
and cocoa brown. These colors become a
room’s canvas, upon which she adorns and
embellishes with found objects, personal col-
lections, and mementos from her travels. She
likens this natural palette to having a classic
wardrobe that one updates with a few key ac-
Curator of Collections
cessories. “I like to keep the foundation really
neutral and avoid falling into trends,” she ex-
Designing with Feeling.
plains, then “you can build with layers, acces-
sorize with new pieces, and change an entire
space with throws, pillows, and plants.” When Taylor created Botanik in 1999, she
Taylor selects furnishings made from renovated side-by-side beach cottages (a turn-
reclaimed or unfinished wood (think sun- of-the-century Victorian cottage and a 1920s Opposite: Elegaant and easy table setting
bleached driftwood, reclaimed elm, or weath- beach bungalow) to house what was originally using plants and natural elements create
ered timber). Exotic accents, such as side tables, her floral design and wedding business. Over a graceful feeling. Above: Use scupltural
benches, and picture frames, hail from Indo- time, especially in the past five years, Botanik plants to create a unique place setting.
nesia, India, Portugal, Morocco, and France. has grown into a retail “resource for design-
Upholstered pieces are cloaked in soft, neutral ers, collectors, and plant enthusiasts” reflecting
cotton, vintage linens, or hand-printed textiles. Taylor’s eclectic interests. Nature-inspired fur-
“I like to blend patterns, textures, shapes— nishings, pottery and glass, textiles, artwork,
layers. I take inspiration from my travels and lighting, and gifts are displayed side-by-side
from all these different countries,” she says. with flowers and plants. The floral shop has
Elements of nature are embellishments, become a thriving landscape design studio and
A Summerland boutique owner designs creative vignettes inspired by nature too: Rustic branches, lush foliage, swelling
buds, and delicate blooms represent the ever-
specialty plant nursery. (Taylor has a degree in
environmental horticulture from Cal Poly at
By Debra Prinzing Photographs by Gary Moss changing seasons. “I find beauty in cutting San Luis Obispo.)
naked gray branches of liquidambar trees and The mood here is straightforward, easy,
in the beauty of their structure as they fill up a simple, and uncontrived. Each design decision
container,” she says. reveals another facet of the narrative. As style
Graceful sprays of flowers are ever-pres- director and buyer, Taylor selects everything
ent in Taylor’s rooms, displayed one bloom from reproduction botanical prints and bud
Living with Nature,
color at a time. “It changes the atmosphere. vases to pillows and mirrors with the spirit of
I might use all white orchids; or create a dif- a curator. She asks only that a piece is beauti-
ferent mood with all chartreuse flowers,” she ful, unusual, made with integrity, and above
suggests. This philosophy is just as appealing all, functional.
with other singular blossoms: pink-flowering “We’re telling a story and it has to feel cohe-
Prunus branches, daffodils from the farmers’ sive with the cottages and the setting,” Taylor
market, California wildflowers, or summer says. The overall feeling she aims for is relaxed
roses in sunset hues. and unpretentious. She likes spaces to have
welcoming atmospheres, perfect for the owner
to feel like coming home from a walk on the
beach, brushing the sand off her bare feet, and
emptying her pockets of bits of broken pottery,
colored glass, shells, and driftwood. Ideally,
such displays, whether on a tray, or windowsill,
or patio table, should immediately transport
someone to the ocean’s edge.
Natural Design Ideas from Erin Taylor
Use living plants in unusual ways: inches in diameter). The preserving technique
Botanik is known for its stunning succulent ensures that the foliage doesn’t fade. Yet the
displays that look lush and vibrant even on dry, material looks better than living boxwood on
hot summer days. The alluring tapestry-like a dark, covered veranda or indoors. “Use them
succulents, clustered in a spectrum of blue- where everything else dies for you,” Taylor sug-
gray, green, gold, and purple hues, spill from gests. “You can even spritz them now and then
Botanik’s bowls, trays, troughs, and saucers. to keep the material from drying out.”
Erin Taylor has an affinity for sea, sand, and sky.
When she has to trim back the plants,
Taylor saves the clipped Echeveria rosettes to Borrow from nature and bring it indoors:
decorate her tabletops. They can thrive out I love finishes from nature, rather than some-
of water and soil for a considerable period of thing that has a high lacquer,” Taylor says. “I
time. (In fact, the cuttings may soon develop design not so much by bringing an unexpected
hair-like roots so they can be replanted). plant indoors but by selecting the textures and
“I use them as napkin embellishments or materials you’d find in nature.” Whether it’s a
It’s a fitting design philosophy, given that she has spent the past decade as proprietor of Botanik in Sum- for place card holders,” she says. “You can also trestle table fashioned with elm planks salvaged
from a riverbed or textile block prints created
merland, a pair of home and garden boutiques just a seashell’s toss away from the ocean’s edge. insert place cards in camellias, gardenias, a
with natural indigo dyes, Taylor seeks authen-
little pile of rose petals, or a slice of fruit from
Taylor’s interior and exterior designs are natural and organic, and they reflect the textures, patterns, the garden.” ticity. Against all these grounded, rough, and
organic materials, she juxtaposes small gem-
silhouettes, and finishes of her coastal California lifestyle. “The more rustic, unfinished, and minimally Clip a single stem for dramatic impact: like accents. “Delicate, feminine shapes balance
processed, the better,” she insists. “The palette that inspires me is weathered teak and driftwood.” Coming from a noted floral designer, it’s the rustic,” she says.
refreshing to hear that humble sprigs and
Taylor favors displaying such eclectic elements—like the timeworn treasures you discover washed sprays—and even lone flowers—have a role Botanik is located at 2329 Lillie Ave., Summer-
up on the beach—as a way to enliven any space. These pieces, with a sun-washed, slightly distressed in decorating our homes. To show off fresh- land, 805-565-3831; www.botanikinc.com.
picked blooms, Taylor arranges them in a
patina, are made more beautiful by her understated way of combining them. cluster of petite, hand-blown vases. “This is a
little collection that can sit on a night stand or
as a vignette. You can add a few stems from
the garden or make little posies to display,”
she says. Each vessel is only a few inches in
size. But when several are grouped together,
they can serve the same purpose as a more
substantial floral arrangement.
Make a bold statement by repeating
Botanik’s beach cottages are intimate in scale,
805 Living April 09 designing with nature so every design decision has to carry its own
weight and more. Taylor decorates using geo-
metric forms in different sizes, repeating them
for drama. Spheres, globes, and orbs are par-
Use touches of blue in fabrics and nature to ticularly appealing.
create a realxing casual beach cottage feel. Rounded plant forms, such as clipped balls
Bring the indoors in with blue flowers and
of boxwood, myrtle, or other evergreen shrubs,
sculptural plants such as agave.
are paired with non-plant orbs, such as stone,
concrete, or wicker balls. A recent find—pre-
served boxwood in the classic sphere shape—is
appealing for its durability (they measure 8 to 14
0pp0site page: before you head out to the winieries, pick up a picnic lunch at el rancho market (top right):
christine forsythe (bottom right), manager of the ballard inn, tends to even the smallest details: the salmon
salad nicoise at los olivos cafe (bottom left) goes perfectly with a glass of local wine: you’ll know you’ve
reached wine country when you see the rowz of gorgeous grapvines (top left)
the new Wine Cask restaurant (2860 Grand Ave., Los Olivos; 805-688- Dinner (served Wednesday through Sunday) includes such dishes
7788) at Fess Parker’s Wine Country Inn & Spa is an outpost of the as sautéed Alaskan halibut with roasted potatoes and ginger-tomato
Santa Barbara original. This fine-dining spot features Hawaiian puree; grilled rack of lamb with crispy sesame noodle cake and
ahi carpaccio and crisp Dungeness crab cakes, among other dishes. sautéed pea tendrils; and grilled filet mignon with garlic mashed
Let’s not forget that America’s favorite food is pizza, and even on potatoes and mushroom Madeira sauce.
the road we must satisfy that craving. Pizza Shack (3521 Numancia Forsythe also says she likes the way the inn’s look, including the
St., Santa Ynez; 805-688-6070) gets the job done. interiors of the 15 rooms, has been updated for more savvy travel-
ers. The next project is on the landscaping front, which includes
UP CloSe: loS olivoS Cafe. When you first bite into the dish extending the porch to allow al fresco dining in the summer.
simply named “Portobello,” you realize how humble the chef at Los The Ballard Inn is located at 2436 Baseline Ave. in Ballard; call
Olivos Cafe really is. If I were writing the menu, I would have called 805-688-7770 or visit www.ballardinn.com.
this creation “I Can Now Pass Away from this Earth with a Smile on
My Face,” or something like that. The dish is a delicate puff pastry attRaCtionS. You know exactly what you’re going to see when
filled with layers of roasted portobello mushroom, pecan pâté, and you arrive at ostrich land (www.ostrichland.com) in Buellton: Big
Gruyère cheese, surrounded by lightly sautéed spinach and drizzled birds. The same can be said of the Quicksilver miniature horse Ranch
with port syrup. It’s not so much food as it is a culinary manifesto. (1555 Alamo Pintado Road; 805-686-4002 or www.syv.com/qsminis/)
It’s just one of executive chef Nat Ely’s many delicious California- in Solvang: Little horses. But if you want to see the sights of the
Mediterranean specialties. There’s also a nice selection of salads, whole valley—expected and unexpected—the best way is probably
sandwiches, and pastas, along with hearty selections like eggplant by air with Windhaven Glider Rides (www.gliderrides.com).
Parmigiana, chicken piccata, and Kobe flatiron steak, all served in
a cozy bistro setting. UP CloSe: ClaiRmont faRmS. About five years ago, Glenn and
Sam Marmorstein opened the Los Olivos Cafe in 1995 and it has Meryl Tanz decided that the thoroughbred horses they were raising near
been a shining epicurean star of the valley ever since. He features a the tiny town of Los Olivos weren’t taking up enough of their time and
great choice of local wines, but for a real treat, pair lunch or dinner energy—and certainly not enough of their land. So in came the lavender and
with Marmorstein’s excellent house pinot noir. Clairmont Farms had a whole new look and fragrance.
Los Olivos Cafe is located at 2879 Grand Ave. in Los Olivos; call “People love to come by and see our purple fields flowering,”
805-688-7265 or visit www.losolivoscafe.com. says Glenn as he fires up an old copper distillation machine. He’s got
two of these in his front yard, and he keeps them running constantly for
aCCommodationS. Even though the Santa Ynez Valley is such a couple of reasons: For one thing, the aroma is very enticing for
a short drive away that you could stay for dinner and still get back visitors; and more importantly, he’s got a lot of lavender to distill
home before the late news is over, spending the night in the hills is a into essential oil.
quiet, relaxing treat. There are a number of great places to escape to, “We have about five acres of lavender, which is about 12,000
from tiny bed-and-breakfasts to large, contemporary hotels. the Santa plants, and it’s all organically grown,” says Glenn. The flowering
Ynez inn (www.santaynezinn.com) is a boutique hotel that combines plant’s reputation as a healing herb for cuts and burns has been
Victorian charm with local hospitality and modern amenities. After a documented for generations. But just stepping out of the car and
tough day of wine-tasting, their Jacuzzi tubs and fireplaces are soothing breathing in the refreshing bouquet is as much an antidote to modern-
comfort. the alisal Guest Ranch & Resort (www.alisal.com) is cer- day stress as anything in the medicine cabinet.
tainly the place for golfers, with two 18-hole courses. It also features In addition to the Grosso lavender plants out front, Clairmont
horseback riding trails and a private spring-fed lake. offers a full line of lavender-oil-based skin-care products. With their
newly planted organic herb garden, Clairmont Farms will soon be
UP CloSe: the BallaRd inn. Christine Forsythe has been at producing bundles of culinary Herbes de Provence. They still have
The Ballard Inn for more than ten years. As general manager, she’s seen those beautiful horses, too.
the place change hands a couple of times, but says the newest owners, Here’s a tip: Although Clairmont Farms is open nearly every day of
Budi and Chris Kazali, are her dreams come true. “They came in the year, a great time to visit is mid-June through mid-July, when the
and really took the inn to the next level, especially the dining.” purple flowers are in full bloom.
The dining room is Budi’s territory. He’s the executive chef and Clairmont Farms is located at 2480 Roblar Ave. in Los Olivos; call
has been winning accolades for his contemporary Asian fusion cuisine. 805-688-7505 or visit www.clairmontfarms.com.
In decades past, visitors to the santa Ynez Valley were
greeted with basically brushland. sure, it was some of the most
beautiful brushland in california—a picture-book scene of rolling
hills dotted with great old oak trees, rugged canyons cut by running
streams, and jagged lines of mountains covering the horizon—but
the area was definitely something of a fixer-upper.
today, that same valley, just an hour north of santa Barbara,
retains most of its beautiful bucolic splendor, with some key new
developments. For one thing, some of that brushland has been
some of the most beautiful brushland in
replaced by grapevines, and the area is being cultivated as one of California—a piCture-book sCene of rolling
hills dotted with great old oak trees...
california’s most exciting wine-producing regions. and, obviously,
with the prospect of pinot noir, chardonnay, syrah, and other vari-
etals that compete deliciously with other wine destinations, there’s
also great dining, hotels, and other attractions for visitors.
By Anthony heAd photogrAphs By gAry moss
805 Living may 06 santa Ynez travel feature
In the US, “sushi” has become the
catch-all word for what is actually
several kinds of fish preparation—
including boiling, searing, baking, and
sautéing—in addition to serving it raw.
Understanding the entire process of
making sushi is an important part of
appreciating the myriad subtle tastes
and textures, not only for the diner, but
also the Itamae-San (expert chef). As
with other chefs, you don’t become a
uch like a live musical sushi expert overnight. Sushi chefs must Different fish have varying
performance, sushi is an understand which qualities to look for degrees of oil (fat) content. You
art form that is thor- in the wide variety of fish that is com- should begin your meal with a
M oughly enjoyable—if monly served as sushi (on top of hand- fish that has less oil, such as tuna
only fleetingly. Each experience is formed rice balls), sashimi (slices of fish or halibut, and save the fish with
seldom exactly the same as the one by itself or with vegetables), maki-sushi higher oil content, such as yellow-
before it, and the artist—the sushi (rolled with rice and other ingredients tail or salmon, for the end of the
chef—is constantly striving to improve inside a large piece of pressed, dried meal. Starting off with a fish with
his skills in hopes that his audience— seaweed), and chirashi (a variety of too much oil overwhelms your pal-
the hungry diners—will be moved fish, seafood, and vegetables on a bed ate and you might not be able to
and inspired. of rice in a bowl). It takes many years of appreciate the subtleties of lighter
Even though the roots of sushi go training to learn how to choose the best fish and other flavors that accom-
back to a seventh-century Southeast fish and prepare it to be both attractive pany them. Of course, nowadays,
Asian food storage process that and flavorful. The chef must also anything goes, but if you
involved using salt and rice to pre- know which sauces and con- really want the
serve fish, sushi as we know it today diments to use to enhance essence of sushi
really didn’t begin until the early 1800s.
the flavor and appear- (opposite): A small, culture, ask
Seaside vendors in Edo (the ancient ance. Sushi preparation hand-formed ball of rice is the chef to
name for Tokyo), Japan introduced is considered an art encircled with dried seaweed serve you in
the practice of slicing small pieces of form not only because (nori) and topped with salmon roe. the traditional
raw fish and other seafood and serv- of the beautiful pre- It has a briny flavor and smooth
ing it with rice seasoned with vinegar. sentation of fish and If you’ve
texture, which matches
People would line up for this quick vegetables, but because never tried sushi
perfectly with the crunchy
snack, prompting some historians to sushi chefs are continually because you’d
call sushi the world’s first fast food. creating new and unusual rather have a tooth
Not until the 1970s did sushi res- flavor combinations for their pulled without anesthe-
taurants really begin to flourish in patrons. I am constantly enthralled sia than eat raw fish, then I
America, and that’s when I first with the dexterity of the chefs’ knife- doubt there’s anything that I could
encountered it. As a college student handling skills, deftly slicing and dic- say to convince you. However,
back then, I was on a tight budget and ing as well as any chef you’ll see on the if you’re the least bit adventur-
always on the lookout for free food. Food Network. And there are so many ous (think back on foods that you
(I eagerly attended as many frater- variations of fish and sauces that I am never used to eat, but do now—
nity rush parties as possible for this guaranteed a unique dining experience mine was avocado), your courage
very reason.) When a friend suggested every time. will be rewarded. And if you’ve
sushi (“Raw fish, it’s really good,” he Speaking of the dining experience, only tried sushi rolls, take the next
assured me), my thought process went many people don’t realize that there is step, starting with tuna or shrimp
Sushi Ko at The Lakes in Thousand Oaks (above and opposite) is a showcase of Japanese artistry—from the imported
from ignorance to skepticism—until a preferred sequence (somewhat like sushi (the shrimp is boiled, so it’s
artwork to the magnificently prepared sushi and maki (rolls) to the delicately grilled kushiyaki—morsels of fish, chicken,
beef, and vegetables in delectable sauces.
he offered to pay. courses) when ordering sushi. To truly sort of a variation on a shrimp
After one order I was hooked, and appreciate the traditional style of sushi, cocktail). If the texture of sushi
that began a fascination with a tradition you should be somewhat familiar with turns you off, try an appetizer with
that’s as much form as it is function. this sequence. cooked fish, or request that the fish
used in making sushi—without the At Ori Sushi in
raw part). Sushi Agoura (5015 Cornell Thousand Oaks,
Road, Agoura Hills; 818-991-0245)
you can have your
recently redecorated, bringing their
choice of dining at
the sushi bar or in
bar and dining area up to speed with the restaurant’s been set in front of you or with the
their diverse and innovative menu. spacious dining tips on the edge of the soy sauce cup,
With an exceptional sushi selection, room. An atrium and parallel to the edge of the bar. And
coupled with extraordinary appetizers
with a Japanese passing food to another person with
such as a spicy fried calamari roll, it’s
garden adds a
your chopsticks is perhaps the most
no wonder there’s a crowd for both In addition to discourteous faux pas—it’s associated
lunch and dinner just about any day sushi and their with a funeral ritual.
of the week. (The wait can sometimes traditional lunch Only place a small amount of wasabi
be a little long, but believe me, it’s
and dinner menus, (spicy horseradish) in the cup at the
worth it.) The Conejo Valley’s most
Ori features sever- edge of the soy sauce, letting it melt
al different types into the sauce. Dumping a huge ball
creative sushi chef has to be Austin of premium sake of wasabi into your soy only creates
Choi of Yomama (140 W. Hillcrest (rice wine) and a soupy mess that will drown out any
Drive., Suite 118, Thousand Oaks; 805- offers a specially
flavors the chef creates.
496-9102, and his hip dining area and
Raw fish has a light, pleasant taste
sushi bar reflect his outgoing and that is meant to be enjoyed with very lit-
humorous personality. His distinc- tle seasoning. If you choose to dip your
tive—almost whimsical—rolls are not sushi into the soy sauce-wasabi mix-
only unique, they’re so big they could ture, do so by holding the fish and rice
be mistaken for a main course. The
upside down and dipping the end of the
other sushi bars in the conejo valley
spacious granite bar that encircles the
fish in the soy so that the rice doesn’t
More than likely there’s a sushi bar within a mile or two of your home. We’re
SuShi continueS to evolve preparation area perfectly suits the
SuShI eTIqueTTe soak up the soy. Gari (pickled ginger)
extremely fortunate to have so many bars to choose from, so if you don’t like one
chefs’ showmanship and lets patrons
Every culture has certain idiosyncra- is a refreshing way to cleanse the pal-
place, try another. Interestingly, sushi bars are much like neighborhood watering sies that go along with the dining experi- ate, but it is not intended to be used as
even after 1300 yearS. see the action from a variety of angles.
holes—they’ll remember your favorite orders and treat you like family (but they ence, and eating sushi has several that a condiment to be added to the sushi.
The ambience is lively, thanks in part
won’t call out your name when you walk through the door). Keep in mind that are akin to the proverbial “don’t ask for Sushi pieces are meant to be consumed
to the large flat-screen TV above the
sushi is subjective—my advice is to try several bars and see which one you like best. ketchup in a French restaurant.” Common in one bite. If you absolutely must eat
bar, which continuously and comiclly
Here are a few more that I’m particularly fond of:
sense should dictate your behavior in the piece in two bites, hold onto the
flashes the sushi menu—and of course a
By Mark Langton PhotograPhs By gary Moss most cases. With sushi, there are a few half-bite without putting it back on the
clip of Jay Leno poking fun at the restau- Genki Sushi Sushi Yusho simple customs that, if followed, will plate, then finish at your own pace.
rant’s name on The Tonight Show. 5790-A Lindero Canyon Road 2365 Michael Drive
make you look like a sushi regular and It is impolite to ask for a bowl of rice
Westlake Village Newbury Park
that will be appreciated by—and show at the sushi bar. If you want extra rice
respect for—the chef and his staff. with your fish, try an order of chirashi,
which is fish and vegetables in a bowl
Under new management, they have upgrad- One of the newest bars in the area, this
A sushi bar’s atmosphere can range
from quiet and genteel to boisterous. or box on a bed of rice.
ed both their interior and menu—making offers a good selection and skilled chefs Err to the side of politeness whenever When ordering drinks and other non-
for a very pleasant experience. who know their sushi. you enter any Japanese restaurant and sushi menu items, ask your server, not
sit at the bar. When first being seated, the chef. Doing otherwise would be
The Landing Grill and Sushi Bar Umi Sushi greet the chef behind the bar and give a akin to walking into the kitchen of a res-
32123 W. Lindero Canyon Road 30189 Thousand Oaks Blvd. slight bow. Generally speaking, it’s bad taurant and asking the chef for a Coke.
Westlake Village Westlake Village form to raise your voice above normal It is a compliment to eat everything
818-706-8887 818-706-7772 conversation level. edible that is served to you with a sushi
An eclectic menu means you can have more This spot offers very good quality fish and Sushi is meant to be eaten with the order, which might include shredded dai-
than just sushi. the largest variety of rolls in the area.
fingers, but it’s okay to eat any of the kon (radish), mint leaves, and cucumber.
food served to you with chopsticks The sushi bar experience is so special
Sushi Oaks Yamato Restaurant
(and for sashimi, it’s a must). However, because it is dynamic and flows with
the pace of the chef. If you request mul-
2160 Newbury Road 28700 Roadside Drive
even this simple utensil has a few
rules: When breaking your chopsticks tiple orders of sushi all at once, you’ll
Newbury Park Agoura Hills apart for use, rubbing them together risk looking like a glutton, not to men-
805-498-5518 818-706-7711 like you’re trying to start a fire is a sign tion getting very slow service. If you’re
This unassuming little bar has a full din- A full sushi bar plus teppanyaki cuisine of rudeness—it’s as if you’re suggest- really hungry and want a lot of food
yomama’s master chef and owner austin choi (top) holds court at his contemporary restaurant and bar in thousand ner menu and creative rolls and appetizers; make Yamato a crowd pleaser. ing their utensils are inferior. When at one time, sit at a table and place
oaks. the menu features traditional sushi as well as trendy takes on rolls and appetizers. Newbury Park locals know that the take- not using them, place your chopsticks your sushi order and anything else you
out service is exceptionally accommodating. on the small ceramic plate that has desire with the server.
805 Living march 06 sushi feature
For now Torrey is merrily splitting his time d’Abondance cow’s milk from France. A
between the original Carmel store and the chef’s favorite is the Spanish Cabrales Blue—
newer State Street location. The Cheese Shop at this year’s Pebble Beach Food & Wine
is like a giant picnic basket come to life with event it was one of the most requested. Other
regional fromage from provincial France to classics from around the world abound, from
Paso Robles—and accoutrements like Spanish Great Britain to Greece, but France probably
almonds, olives, artisan jams, and gourmet gets the most mileage. The best seller is always
crackers. A wall of wine encompassing mostly Brie. “We have sold more Brie that any other
California producers anchors the other half cheese,” says Torrey.
of the shop. You can choose from cow’s milk, triple
The massive central counter holds gems, crème, blue, goat’s milk, and sheep’s milk.
such as Emmentaler from Switzerland. “This According to Torrey, “Every country makes
is the granddaddy of all “holey” cheeses,” says cow, goat, and sheep’s milk. We have even
“Some people Say Torrey. His enthusiasm is palpable as he sheds tasted yak’s milk from Tibet.” (The store
they don’t like off slivers of his favorites from the 11-pound is not stocking that particular brand at the
goat cheeSe. never half-wheels for his customers to try. A Havarti moment.) Every state from America also
from Denmark is described as “simple, fun, seems to be represented. In Maui, Hawaii,
Say you don’t like tasty, creamy, and mild.” “This is a European there is the Surfing Goat Dairy. Even in
Something. my staple, a butter cheese that is good in the morn- Alaska, someone is making cheese curds
ing and can stay on the table all day long,” he called “squeaky cheese.” Torrey feels the
Staff and i will Slip
says, explaining that it’s a common practice in best domestic producer right now is Michael
it in on you—got European homes. Gingrich from Upland Farms in Dodgeville,
your goat,” New in the shop is the Benny. “This is Wisconsin. The Pleasant Ride Reserve is
Elton John’s favorite cheese,” jokes Torrey raw milk, washed rind, cow’s cheese—only
(a reference to his hit song “Benny and The made from spring and summer milk and
Jets.”) The Benning is a young Dutch Gouda with a characteristic of a young Gruyère.
made from goat’s milk. “Some people say they Another domestic favorite is a raw milk,
don’t like goat cheese. Never say you don’t like sheep cheese from Walland, Tennessee, called
something. My staff and I will slip it in on “Singing Brook,” which has a flavor profile of
you—got your goat,” laughs Torrey. a Toscana Pecorino and is made by Christian
One of hottest imports is the 18-month Holbrook of Blackberry Farm.
old Amsterdam gouda—and Torrey proudly Just outside of Paso Robles in Santa
sports the namesake apron while behind the Margarita, Christine and Jim McGuire of
counter. It’s an extra-old cheese aged to per- Rinconada Farms produce a cheese composed
The ArT of Cheese
fection. Cave-aged Gruyère from Switzerland of two-thirds raw sheep’s milk and one-third
is also extremely popular, as is the Tome goat’s milk. The Chaparral has been compared
savoring the Dairy Best froM Purveyors anD ProDuCers in the 805
to Italian farm cheese, but is an original-
recipe, raw milk semi-hard product. The La 805 Cheese shops: 805 Cheese Makers:
Ponza Gold is 100-percent sheep’s milk, aged
The Cheese Shop Rinconada Farms
three months, and has a flavor close to British
811-G State St. 4680 W. Pozo Road
Cheshire. It also pairs well with syrah.
Santa Barbara Santa Margarita
According to Christine McGuire, it all
805-884-9463 Contact: Christine and Tim McGuire
boils down to a goat. “Sadie Kendal of Kendal
Farms in Atascadero gave me my first goat. I www.rinconadadairy.com
started milking and really enjoyed making C’est Cheese
cheese. Sadie was the pioneer goat cheese 825 Santa Barbara St. Healthy Family Farms
maker in this country.” Kendal is now mak- Santa Barbara 6780 Wheeler Canyon
ing crème fraiche, which The Cheese Shop 805-965-0318 Santa Paula
also sells. www.cestcheese.com Contact: Sharon Palmer
It has become increasingly popular for Small family run business offering a wide 805-421-3301
cheese enthusiasts to see just how the product selection of imported and domestic chees- Produces fresh organic goat cheese, some-
is made first hand. You can actually stay on the es, wines, and picnic baskets to order. times infused with fresh herbs from the
McGuire’s farm in a cottage-style apartment in farm. Palmer sells her goat cheese, chevre,
the barn, or the fiesta room in the house and Blue Table feta, cheddar, and mozzarella at farmers
help feed the animals. 4774 Park Granada markets in Ventura, Ojai, Santa Barbara,
Cheese is only half the equation here, Calabasas Carpenteria, and Thousand Oaks.
though, and wine has been a natural partner 818-222-5195
for centuries. For wine pairing in general, one www.bluetablecalabasas.com Soledad Goats
of Torrey’s favorite recommendations is the Features a walk-in cheese closet with 6501 Backus Road
Kracher dessert wine from Austria. “It’s all international brands. Mojave
about the tangy fruit in the wine with the salt- Contact: Carol and Julian Pierce
iness of the cheese,” he explains. “Served with 661-824-4514
“It’s a cheese shop, cheesy jokes are all allowed. If you thought it was going to be good walnuts and dried fruits, the elixir of the sweet The goats are raised in Mojave, but the
cheeses are made in the 805. Out of the
humor, I’d be selling ice-cream,” This lighthearted comment comes from Kent Torrey, wine and depths of the apricot and peach cre-
ates almost a crème brulée quality with the drinkS Should be
25 different varieties they make, the plain
goat or the lemon and lavender are both
the self-imposed “big cheese” and owner of The Cheese Shop in Santa Barbara. saltiness of the cheese—it compliments the
taste.” A late-harvest riesling, such as the paired with Strong, award winning and distinctive.
Jokes aside, it’s hard to find a more knowledgeable cheese impresario and wine lover 2002 Eitelsbacher Karthauserhofberg Berberg
Auslese, is especially favorable with cheese
flavorful cheeSe, and
mild with mild. it’S all
than Torrey. After all, he is the C.E.O. or Cheese Eating Oenophile. from the Netherlands, such as the Benning
goat, or Midnight Blue by Cyprus Grove. about ‘are we having
Earthy truffle cheese from Italy, like a fun yet?”
Boschetto Tartufo, marries well with a big
By Carole Dixon PhotograPhs By gary Moss red like cabernet sauvignon. Torrey is partial
to the Stagecoach Cabernet from Napa, with
French vanilla ice-cream characteristics. “It’s
all about volumes,” says Torrey. “Strong fla-
vorful drinks should be paired with strong,
flavorful cheese, and mild with mild. It’s all
about ‘are we having fun yet?’ And if we’re
not, then I didn’t do my job. “There are no
805 Living September 08 art of cheese wrong answers. The marriage of flavors in
everyone’s mouth is different, and that is the
beauty of it. Well maybe there are a few rules.
Always serve your cheese at room temperature.
It’s crucial to the flavor.”
Jasmine & Michael
Jasmine & Michael
� �Jasmine & Michael RothbarD
Four Seasons Biltmore Hotel, Santa Barbara
Clockwise, from left: Jasmine, serene
and happy before the wedding; Michael’s
shoes from Zegna await their entrance;
even Oscar gets the bridal treatment, in
a rhinestone collar and leash made by
the bride; the groom’s suite at the Four
Seasons Resort; Jasmine redesigned her
Vera Wang dress to show off her back:
“I wanted to feel elegant and sexy;”the
bridal bouquet: “I’m partial to white roses
because that’s what Michael always brings
home to me;” the wedding ceremony;
Michael happily awaits his bride under a
Four huppah of white roses, hydrangeas, Santa Barbara
Seasons Biltmore Hotel,
ivy, fresh herbs, and rope.
Four Seasons Biltmore Hotel, Santa Barbara
asmine and Michael share a love of horses. They play polo and Jasmine competes in hunter jump-
ers, so naturally a bit of an equine theme ran through their wedding day. Held at the Four Seasons
Biltmore Hotel in Santa Barbara, the celebration included two large horse heads on display at their
sweetheart table, and an elegant horse-head pendant in Michael’s boutonniere.
“There was also some rope twirled in with the fresh flowers and white roses on the huppah,” says Jasmine.
“During the ceremony I walked around Michael three times as a symbol of our marriage—but the huppah
was tight and I really had to squeeze around him to make my circles. It was so sweet.”
The couple exchanged vows on the hotel’s manicured lawn in front of about 90 guests and two dogs—
Panda, an Aussie, and Oscar, a Yorkie—both wearing rhinestone collars and satin leashes made by the bride.
As the waves broke gently onto Butterfly Beach and a pair of seabirds flew above the wedding site, everyone
moved inside for the reception.
Invitations: The Stationery
Collection; 805-969-3414 or
Wedding Coordinator: Scott
Corridan, Corridan & Company
Design Studios; 805-565-9770 or
Jasmine & Michael Wedding Location: Four
Seasons Resort, The Biltmore Santa
Barbara; 805-969-2261 or www.
Messina; 310-779-9151 or
Floral Design: Corridan &
Company Design Studios; 805-565-
9770 or www.corridanandco.com
Wedding Cake: Montecito
Confections, Santa Barbara;
Rentals: Classic Party Rentals,
Photographs by Elizabeth Messina Carpinteria, 805-566-3566, or
Santa Barbara, 805-563-3800, or
com; Designer 8 Event Furniture
Rental, Santa Barbara, 800-709-
7007 or www.designer8furnitur-
erental.com; Corridan & Company
Design Studios, 805-565-9770 or
Four Seasons Biltmore Hotel, Santa Barbara
Wedding Dress Designer: Vera
805 weddings real weddings The happy couple celebrates at
their sweetheart table. Opposite
page, left to right: The first
The handsome Spanish Colonial resort provided various locations to congregate, including the dining
room, dance floor, and a humidor lounge with couches and tables on the terrace for guests to smoke cigars
Ermenegildo Zegna Boutique,
headymoments as a married and drink cognac. And the highlight of the evening’s festivities was surely the Flamenco dancers. Beverly Hills; 310-247-8827
couple: “We were falling in love or www.zegna.com
all over again;” Michael shows Jasmine says she knew exactly how she wanted the day to feel for her guests: “I really wanted the ceremo-
off his new ring; a tight cluster ny to be simple and intimate, but have a little touch of excitement at the reception. More than anything,
of white roses decorates the I wanted people to have fun. I remember everything about the day and I recall being so happy that it all Hairstylist: Andrea Ridgell,
cake table; white horseheads on
the sweetheart table tie in to came together just right.” Mishay Salon & Spa; 805-563-6700
the theme; the El Mar room at Their wedding planner, Scott Corridan, appeared on the HGTV show Design Star, but Jasmine says he
the Four Seasons: “I loved the Makeup Artist: Diane Trudeau;
dramatic fireplace and Spanish brought more than just design cache. “Scott and I ride together. We also worked together on an event for
accents—and that it opened up the Dream Foundation where I saw his wonderful work firsthand. So I asked him to do my wedding. I really 805-896-4986 or
to a lounge area that overlooks didn’t give him much direction, and he embellished the day with so many personal touches.” firstname.lastname@example.org
the ocean,” says Jasmine.
Carrie and Andrew Purcell
Carrie and Andrew Purcell
Letter Perfect Stationery, Santa Barbara; 805-969-7998
Cold Spring Tavern, Santa Barbara; 805-967-0066
Kelly Clark, Event of the Season, Santa Barbara;
805-705-9727 or www.sbeventcoordinators.com
Matt Mills, Santa Barbara; 805-689-6026
Jose Villa, Solvang; 805-688-8654
sauce; and three kinds of grilled pizzas. The Purcells also served DJ Bill Dup, Santa Barbara; email@example.com
three local wines: Alma Rosa Pinot Gris, Babcock Pinot Noir, and Floral Design
Stolpman Poetry in Red. Renae’s Bouquet, Santa Barbara; 805-691-1660
“Everybody told us that the day was a unique time, a lot of fun, or www.renaesbouquet.com
and very ‘us.’ We had about 140 guests and we were really excited
that many people who we expected to take off after we cut the Wedding Cake
cake stayed well past midnight,” says Carrie. Decadence Wedding Cakes, Santa Ynez; 805-344-4077
Her advice to those just beginning the process of planning or www.decadenceweddingcakes.com
a wedding is to simply have faith that it gets easier as time goes Caterer
oak savanna vineyard by. “The hardest part of planning is the beginning-and those Kim Schiffer, Fresh Foods Catering, Santa Barbara;
santa ynez valley are the big things,” Carrie says, who chose the date of the wed- 805-687-7535 or firstname.lastname@example.org
ding based on the photographer’s availability. “The rest—those
Photographs by Jose Villa little details which make it so special—are so much fun to envi-
Ventura Rental Center, Ventura; 805-644-4496
sion and make happen.”
Wedding Night Accommodations
Bacara Resort & Spa, Santa Barbara; 805-968-0100
Wedding Dress Designer
Peter Langner, www.peterlangner.com; M Bride Salon,
La Jolla, 858-551-1718 or mbrideaslon.com
Mercedes Trump, Beautiful Boutique,
Santa Barbara; 805-687-7433
Hickey Freeman, available at Garys, Newport Beach,
949-759-1622; or at Nordstrom, Santa Barbara,
805-564-8770; or at Patrick James, San Luis Obispo,
805-549-9593; or at www.hickeyfreeman.com
Opposite page, from top: A candy buffet included J.Crew, Thousand Oaks, 805-230-2697; Santa Barbara,
Lemonheads, Tootsie Pops, caramels, and Smarties for
guests to take home as a favor; the couple cut all the 805-563-0373; or www.jcrew.com
Carrie and Andrew on a post-ceremony vineyard stroll. Opposite twigs for the table assignments, from Felix Doolittle
page, from top: the bride’s niece, Emma Tinkham, displays potted (www.felixdoolittle.com); guests dined at long tables: “I
succulents that served as table decor and a take-home reminder; blue wanted it to be casual and intimate and feel like a real Hairstylist
sky and yellow grasses set a natural ambiance; the couple’s personality dinner table,” Carrie says. Darin Jon Studio, Santa Barbara; 805-962-1884
shows in their distinctive choice of footwear; Andrew holds the bride’s This page: Andrew’s aunt donated birch logs from
bouquet of lady slipper orchids and white sweet pea. her Colorado woodpile that Andrew and a friend built
into a cupcake-serving “landscape.”
805 weddings real weddings
If you have a pet, it’s likely you already have
a personal veterinarian. But just like with
human doctors, specialization is now hap-
pening in the pet world.
The “integrative” approach to veterinary
medicine utilizes both modern and ancient
practices so that your furry (or smooth) ZOO KNEW?
friend gets the most comprehensive treatment It’s been nearly 40 years since JungleLand manent animal residents, including such rare
possible. At the Holistic Veterinary Center in Thousand Oaks closed its gates. Located and unusual species as Taj the Bengal tiger
in Calabasas (4937 Las Virgenes Road; 818- where the Thousand Oaks Civic Arts Plaza and Walter the Water Buffalo. Students work
880-0838 or www.holistic-vet-center.com), now stands, it started as Goebel’s Lion hands-on with a wide variety of animals
rehabilitative techniques such as chiropractic, Farm in 1927, and was an animal training and mammals, and graduates of the Exotic
massage, Chinese medicine, and acupunc- center for the Hollywood studios. As more Animal Training and Management (EATM)
ture are used to help speed post-surgery people came to the area, Goebel created an program are working all over the world,
healing and promote general wellness. animal-themed amusement park and zoo, not only as trainers for the television and
Bird and reptile veterinary care is very entertaining thousands in the 1940s and 50s movie industries and theme parks, but also
specific, and we’re fortunate to have a spe- with tram rides through natural habitats, in the fields of conservation and zoology.
cialist in the field right in Westlake Village. wild animal shows, even elephant rides. America’s Teaching Zoo is open to the public
In addition to general dog and cat medicine When the gates closed in 1968, a group every weekend from 11 a.m. to 5 p.m., with
and surgery, the Animal and Bird Wellness of the park’s out-of-work trainers created animal shows on the hour from noon to 3 p.m.,
Center (2806 Townsgate Road #C; 805-497- Animal Actors of Hollywood, the first of and you won’t want to miss the carnivore
4900 or www.animalandbirdwellness.com) its kind in the country. Animal Actors of feeding demonstration at 4 p.m. Admission
special- izes in birds, small mammals, Hollywood, still located in Thousand Oaks is $5 for adults, and $4 for children and
and reptiles, using the most (805-495-2122 or www.animalactors.net), seniors. There’s also an animal adoption
current—and ancient— has provided and trained animals—every- program, which lets you contribute to the
techniques available. thing from elephants to ferrets, dachshunds zoo to help with maintenance and upkeep.
If you were a cat, wouldn’t to vultures—for over 400 movies, televi- If you’re looking for an EATM gradu-
you want to go to a doctor who sion shows, and commercials. They also do ate to train your pet or care for your animal
sees nothing but your special events, such as demonstrations for while you are away, call Tracie Gephart
feline friends? Just schools and other community functions. of Fur, Feathers, and Scales (805-416-3174
think: no dogs in the America’s Teaching Zoo at Moorpark or www.furfeathersandscales.com). Many
waiting room! The College (7075 Campus Road; 805-378-1441 pet-sitters won’t handle exotics, but Tracie
Cat Doctor (760 E. or www.moorparkcollege.edu/zoo), the only does it all-she’s even certified in handling
Thousand Oaks one of its kind in the US, has over 200 per- venomous snakes and lizards.
1678 or www.
com) is one such Do you love your dogs, but hate cleaning up the yard
SO MANY MICE, SO LITTLE TIME: vet, and their award- after them? For a reasonable weekly fee-$100 gets you
Bump, a Westlake Village-based mixed breed winning state-of-the-art facility in Thousand
feline and the coolest cat we know, is sitting three visits a week-Backyard Doodies (818-378-4983, 805-
Oaks has been providing compassion-
pretty amid alpaca mice toys from George. ate cat care for over 10 years. They also
551-2853, or www.backyarddoodies.com) comes to your
have a selection of cute kitty items such as home and takes the waste away. They’ll also take care of
greeting cards, ceramics, and a selection of your horse droppings, and they offer other services such
carriers, collars, and toys. as dog park field trips.
Snapshots of your pets are all well and good, but to truly capture the essence of your pet’s
personality (and yours), then you need a bona fide pet photographer. Mark Asher, a pet
photographer who splits his time between Thousand Oaks and Ashland, Oregon, will gladly
sit your pet down for a personal shoot (818-519-2866 or www.markjasher.com). He has also
just released an adorable collection of dog shots in his book Bark & Ride-A Tail—Wagging
By Mark Langton Photographs by Gary Moss Adventure. The whimsical theme shows such clever set-up shots as a bloodhound behind
the wheel of a police cruiser (get it, bloodhound, police?), as well as plenty of dogs with the
wind in their fur as they motor down the road. GO FISH: August, a fantail goldfish from PetSmart in
For the ultimate indulgence, consider actor-turned-photographer Jim Dratfield (212-245- Westlake Village, enjoyed swimming laps for our photo
0914 or www.petography.com). Before discovering his hidden talents behind the lens, shoot in a colorful fishbowl. She now enjoys a permanent
Dratfield performed in front of the camera on the series St. Elsewhere. Called the Annie residence in a pond in Westlake Village.
Leibowitz of pet photographers, Dratfield travels the country for his clients and specializes
in black and white and sepia-tone portraits to create more than just a photo, but a work of
art. At $1,000 a session, he’s not cheap, but the results are worth it.
When someone asks me if my wife and I have kids, I say no, just a dog
and a cat—which for many of us is the same thing as having children.
They’re as much a part of our family as any child could be, and we’d do anything to
keep them happy and healthy. These days it’s easier than ever, with all kinds of HORSIN’ AROUND
If you love horses but can’t (or don’t want Hogan Family Foundation, the 22-acre
products and professional services for every type of pet. DOG CARE
to) own one, you can get involved with ranch is dedicated solely to two horse-relat-
a couple of volunteer organizations that ed programs: 15 Hands Rescue Sanctuary
Whether it’s just for the day,
let you interact with horses while provid- and the St. Francis Rangers. The rescue/
or a longer stay, doggie day-
ing therapy and education to special needs sanctuary provides shelter for abandoned,
RUMOR HAS IT! This month’s cover model, Rumor, a Parson children and adults. Founded in 1994, Ride neglected, and abused horses in Ventura
care centers and spas are
becoming more and more
Russell terrier, is also a rising star in the canine world. At just On, a non-profit organization in Newbury
Park (401 Ronel Court; 805-375-9078 or
County, and the St. Francis Rangers pro-
gram introduces horsemanship to children
popular. Way more than
just a kennel, these facilities
6 months old. she has already won a “Best in BReed” award and www.rideon.org), teaches horseback riding who may not otherwise be able to afford
boast everything from padded
to children and adults with physical and equestrian involvement. The public is wel-
will happily perform her “stay” trick for a Vienna sausage. mental disabilities. Called Equine Assisted come to observe riding lessons and tour the
play surfaces to stress-relieving
massage sessions. Locally, All Dogs Rule!
Psychotherapy (EAP) and utilizing the col- stables, and volunteers are needed on an
day camp and sleep-over is a cage-free dog
laborative efforts of a licensed therapist and ongoing basis.
camp nestled among 18 acres of orange
a horse professional, horses are used as a
groves in Fillmore (818-612-9600). A con-
tool for emotional growth and learning.
verted barn has two-inch-thick rubber
Volunteers are vital to the program to help
flooring with cedar shavings, the outside
with grooming and tacking of horses, walk-
area is always supervised, and there’s plenty
ing beside disabled riders with poor bal-
of shade. Additional services include exer-
805 Living august 06 pets feature ance, or to lead and exercise horses. No pre-
vious experience with horses or people with
cise and play sessions, obedience training,
and grooming. Pick-up and delivery is also
disabilities is necessary; volunteers must be
available. But the dog mecca has to be LA
at least 14 years old. Ride On also offers
Dogworks in Los Angeles (323-461-5151 or
able-bodied lessons for volunteers and the
www.ladogworks.com), which offers an
general public. Visitors are welcome.
enclosed, air-conditioned play area with
The St. Francis Rangers (named after
antimicrobial K9Grass, sleeping quarters with
St. Francis of Assisi, the patron saint of
feather bed mattresses and a widescreen
animals) have recently completed their new
plasma TV, aroma and hydro therapy, mas-
facility in Newbury Park (805-480-3039 or
sage, grooming, and even a 24-hour home
www.stfrancisrangers.org). Funded by the
pick-up and delivery service.
805 Living August 08 cool kids
Eye of the tiger (shark):
Number 4, Tim Hutten This page: Number 10 for Team USA,
from Seal Beach (opposite Brian Alexander from Cambria, prepares
page), and the rest of Team to fire a shot into the goal at a recent
USA (this page) train at Cal scrimmage. Opposite page: Water polo is
Lutheran University while a grueling sport with as much action going
looking ahead to their medal on above the water’s surface as below.
chances in Beijing.
against seriously strong competition from
around the world.
Which is why on June 1 at Oaks Christian
School, just three days after losing to Croatia,
and with Team USA down by two goals
against the same squad at halftime, Schroeder
knew it was a defining moment for the team:
“Going into the locker room I told them that I
still thought we were playing good and I felt
like it was going to start clicking for us.”
It did—but not without a fight. Water polo
is a grueling sport with players constantly
treading water, swimming the length of the
pool, and always struggling for position. Never
allowed to touch the sides or bottom of the
pool, players must battle the other team with
as much brutal contact going on above the
water’s surface as below. Control of the ball is
critical, as is the strength to suddenly launch
out of the water and fire a shot into the net.
Team USA not only connected for seven goals,
but also held up defensively to eventually win
8–5 in front of the sellout home crowd. “With
each goal you could see it in their eyes that the
confidence was there. We had to get it into our
GoinG for the Gold
minds that we can beat anyone on any given
day,” says Schroeder.
He admits that they’ll need more than
confidence going into Beijing. “We have tried Until July 26 practices are open to the
to get the team back to the fundamentals. Passing, using the legs public: Mondays and Wednesdays 7 to
effectively in the water—the little things that add up to whether we
win or lose. Having said that, I think the most important thing for 9:30 p.m. at Oaks Christian School;
this team is the mental aspect.” Which makes the victory against Tuesdays and Thursdays from 6 to
number one Croatia all the more important. 8 p.m. at Cal Lutheran University.
After three exhibition matches with Australia (Team USA won Opening ceremonies for the Olympics
one match), the team played in Italy at the World League Super
Final in late June before training with Hungary, which won are August 8. The men’s team takes on
Olympic gold in 2004. its first opponent, China, on August
Now back home in Westlake Village for the team’s final prepa- 10. Team USA needs to finish the first
The uS waTer polo Team’S queST rations, Schroeder emphasizes how much the local community has
meant to his players. The well-attended games and practices, and
round in the top three of its bracket in
To bring home olympic gold. especially the many local families who have hosted players in their
homes, will have an impact on these Olympic hopefuls. “It’s been
order to advance to the medal round.
For more information on the team’s
by anthony head photographs by gary moss
great for the guys to see the community get behind them,” he says. schedule and roster of players go to
“I know it’s going to help them do well in Beijing.” www.usawaterpolo.org.
805 Living JULY 08 usa water polo
“I have a student who came to me when she was 9, and she cried every
Gus Gates time she came in. She thought everything was so scary. Now five years
“I’ve noticed with our students who are reaching the age where they usually start later, she’s a confident young lady, and her parents are ecstatic. To me
going through emotional changes, is that they seem more self-confident and less that is everything, that is the reason I do this.”
affected by external peer pressure.”
Martial arts not only give youngsters a sense of self-worth,
they can give adults skills that carry over into everyday situations,
including the workplace, says Kurtis Fujita of Tiger Crane Kung
Fu in Simi Valley. He adds, “When you’re able to understand yourself
better, be more aware of yourself, then you are able to relate to others
Martial arts in today’s society are among the few activities that better because you can see yourself in them.” Fujita was first drawn
will get you in shape—both of mind and body—while teaching you to martial arts like many others, from watching Bruce Lee movies.
a valuable and practical skill: that of self-defense. That includes the He looked at a lot of different styles, but when he saw kung fu, which
ability to walk away from a confrontation, says Esau McKnight of utilizes lithe and graceful movements from the animal world, he
Esau McKnight Karate in Newbury Park. “I tell my young stu- knew he had found the right discipline. He says that martial arts
dents that fighting is the last resort,” says McKnight. “If you can let him see himself in a different way. “You have to give up a lot of
walk away, you have shown self-control.” McKnight, who says he your ego and your preconceived notions of who you are when you
was a “little fat kid who always got picked on,” wanted to learn practice the martial arts,” he says. “It’s an ongoing process.”
how to box, but his father refused. “I turned to martial arts, and I’m Don’t ask me explain (and I advise not trying to understand) all
so glad I did,” he says. McKnight, along with his brother Don, were the different versions of martial arts these days. Over 75 years ago
so enamored of their newfound skills that they progressed quickly, martial arts masters began blending different styles, fine-tuning
competing—and winning—in local and national tournaments. the movements to create personalized “forms”—choreographed
They even formed their own demonstration team, The McKnight routines—which are the foundation of any martial art. While there
Brothers: Brothers of the Martial Arts, touring the US with their are organizations that stay true to the traditional styles, nowadays
high-energy shows. McKnight also encourages children and adults just about any instructor you find is teaching some variation of one
who participate in other sports to try martial arts to improve their of the original martial arts, bringing their own nuances of style and
flexibility, strength, and stamina. practical application to the mat.
Martial arts teach both inner and
outer strength to students of all ages. Esau McKnight
“Through martial arts, children gain self-esteem, confidence, and empowerment of self.”
By Mark Langton PhotograPhs By gary Moss
“I believe the martial arts reveal people, especially kids, to who they are and
what they can become, both good and bad.”
exciting. But what exactly is this intriguing activity? Is it sport? Is it
art? Most participants will tell you it is both, and so much more.
I’ll admit that prior to researching this article my knowledge
of the martial arts extended about as far as a trailer for a Bruce
Lee movie. After speaking with several local martial arts masters,
I have a new appreciation of these often-misunderstood forms of
self-defense, as well as their modern-day applications.
Those fight scenes from the Bruce Lee movies do have a histor-
ically correct ring to them. Starting in China over 2,000 years ago,
martial arts styles were passed from masters to students in a less
than scholarly way; to become a master instructor (and therefore
be able to open a school), one would need to take on challengers to
prove his proficiency, in some cases having to fight literally to the
death. This practice was eventually outlawed by the early 1900s
and in its place, institutions were formed and organized tourna-
ments were created.
Fast forward to today. Martial arts for the most part have
evolved into a tradition of passing time-honored skills from
teacher to student, along with a focus on self-awareness through
perseverance. Most instructors strive to create a sense of family
within the teaching environment, not just for youngsters, but for
all participants. “We call our studio a village and our concept is
For some, the term “martial arts” conjures up images of rows of that you grow at your own rate. We’re always here to encourage
youngsters performing thrust punches and screaming hi-yah! And you, no matter if you come once a week or four times a week. It’s a
there’s good reason: The Asian culture has long known the benefits journey. It depends on how much growth you want in your self, in
of martial arts in building character, discipline, and self-confidence, your life,” says Gus Gates, a local martial arts teacher. Gates focuses
starting kids out at an early age and making it a part of daily life. on a type of kung fu that he has developed, which he calls “the art
And it’s no secret that martial arts have been instrumental in con- of village fighting,” a more practical form of self-defense that loses
ditioning America’s youth to be more self-confident and disciplined none of the tradition of the original style. Perhaps his motivation
in every aspect of life. Yet with roots in street fighting and battle, stemmed from his first experiences with the martial arts, which
the martial arts can mistakenly be interpreted as a violent pursuit. he sought for self-defense when he was only in his teens. Growing
I’d argue they’re no more violent than, say, football. In fact, today up in East Palo Alto in northern California, Gates says he needed
the emphasis in martial arts is not on winning, but on mastering something just to survive. “Most people don’t think of Palo Alto
something that is difficult both physically and mentally-and gaining as having a bad side, but East Palo Alto when I was growing up
a sense of satisfaction from achieving a goal. was pretty bad,” he says. His studio in Agoura Hills features fit-
There is something mysterious and alluring about the martial ness training as well as kung fu, and his clientele is predominantly
arts. The grace, power, and precision are as hypnotic as they are female, ranging in age from pre-teens to over 60.
805 Living september 06 martial arts
Good food and good beer When I arrived in San Luis Obispo, the Downtown Brewing
keep things hopping at the
Anacapa Brewing Company Company sparked my curiosity. The last time I’d stopped in to
on Main Street in Ventura. this upstairs brewpub, a few years back, it was called the SLO
Brewing Company. Now it belongs to the Downtown family of
brewpubs, also located in Paso Robles and Santa Barbara. This one Beer Types
still occupies good downtown real estate, and it looks much the
same as always: an open floor plan and a tin roof with skylights. Can you tell a bock from a brown ale? If not, use this beer guide to
The amber ale here is dark and aromatic with a bit of carbonated help navigate a brewpub menu. Note: there are many more specialty
bite at the back of the throat. The blueberry ale is still around from styles, categories, and Franken-beer creations out there. Don’t be shy
the old days. No, it’s not blue in color with huge fruit flavor. It’s about asking for more information.
subtle and most pronounced on the finish.
Most of the places I’ve mentioned have a refreshing lack of the Amber—Usually a mouth-filling type of malty, fruit-forward
usual bric-a-brac and beer posters you see in bars. Exposed brick pale ale; amber refers to the typical light-golden color, but they come
and ductwork are kind of the standard brewpub dress code since in a range of hues.
they don’t clash with the tanks. But there’s one place in Nipomo
that’s a treasure trove of plain old stuff. The Santa Maria Brewing Blonde—A light-golden ale with refreshing flavors and aromas.
Company is on a short street near the junction of the 101 and the Blondes are usually easy on the alcohol level.
166, and the small inside holds lots of curios and—hell, let’s just
call it content—for the eyes to wander over. There’s a telephone Bock—These come in varying degrees
booth, a moose head (naturally), countless military patches, and I of strength and color, but the classic bock
think that’s a bomb hanging from the ceiling. More stuff is waiting is darker, lusty, and full-bodied with a
AnAcApA Brewing co. FireStone wALker
on the Spanish-tile floor for a new home on the walls. There’s not a heady aroma.
472 e. Main St. tAprooM
lot of seating, but either the old barber chair or futon will do fine. Ventura 620 McMurry road
When I walked in and announced, “I’ll have a blonde,” I have Brown Ale—Running the gamut
to admit I was disappointed by the lack of response from the guys from light brown to dark copper, these
sitting at the bar. Finally the burly man behind the bar poured me beers are usually mellow and flavorful
a pint and proceeded to rattle off one “dumb blonde” joke after quaffers.
BJ’S reStAurAnt And
another, like he was programmed with them. The jokes? Eh. The BrewhouSe SAntA BArBArA Brewing
Pale Ale—A well-hopped everyday
Craft brewers put the “gold” in Golden State. beer? Excellent. Honey-blonde ale is terrifically refreshing, espe- 3955 e. thousand oaks Blvd. coMpAny
kind of beer with pronounced bitterness.
cially when the temperatures reach the 90s. westlake Village 501 State St.
Great for sipping on their own, but their
By Anthony Head Photographs by Gary Moss Turns out the burly man was owner Dan Hilker. He and his busi- 805-497-9393 Santa Barbara
ness partner Gary Ford built the brewery by hand, tanks in back and strong characteristics make most pale ales
the barroom up front, then opened Santa Maria Brewing Company great food-pairing beers.
The Gold Rush was at least partly responsible for our state’s great beer- in 1999. It’s technically not a brewpub because they don’t serve food, the BrewhouSe
brewing tradition. In 1849, the Adam Schuppert Brewery opened in San unless you count the packaged chips and nuts, but you can bring in India Pale Ale (IPA)—A popular
229 w. Montecito St. SAntA MAriA Brewing co.
sub-category of pale ale, IPAs are typically
Francisco as California’s first official brewery, quenching the thirsts of some barbecue from the deli next door. Hilker doesn’t seem to mind. Santa Barbara 112 cuyama Lane
Hilker, a retired cop, told me that as long as customers are well- lighter in color and usually slightly higher
hopeful gold miners passing through. Although few forty-niners actually 805-884-4664 nipomo
in alcohol—and still robust.
struck it rich, the thirsty ones found their way back to Schuppert’s for behaved he’s got few objections to what’s going on. In fact, when I was www.thebrewhousesb.com 805-349-2090
another pint of liquid gold before heading home. there, he pulled his Harley-Davidson inside and began polishing the www.santamariabrew.com
chrome. Like his beer, the bike is a labor of love. If the honey-blonde Pilsner—Often light-bodied, these
downtown Brewing co.
ale is an example of his work, I’ll bet his bike runs pretty damn good. yellow beers are typically dry, pleasantly
1119 garden St.
bitter, and great with food.
San Luis obispo
Porter—No matter how dark or light,
red highlights shine through in porters.
Because of their deep flavors, porters are
often brewed when cold weather makes
Hilker, a retired cop, told me its way to town.
that as long as customers
Red—A loosely categorized beer that tends to be medium-bodied
are well-behaved he’s got few
with toasty flavors.
objections to what’s going on.
Dan Hilker Stout—Dark and lovely, stouts are as close to food as beers get.
Rich, thick, and damn near chewy, stouts are made for satisfaction.
Wheat Beer—Often called Hefeweizen, wheat beers are light
opposite page: The distinctive bottle of Santa Maria Brewing in color with fruity aromas and a fizzy tingle. It’s hard to find a more
Company; owner Dan Hiker draws a beer from a familiar- refreshing, thirst-quenching ale for the summer.
looking tap. Background image: Beer coasters, Scrabble
tiles, and other odds an ends make up the brewery’s decor.
805 Living MARCH 08 brew pubs
ALL shINed up: ThIs bIke prOudLy
dIspLAys ITs AusTIN, TexAs-bAsed
pedIGree (ThIs pAGe). eAsy
rIder: dAys speNT AT The rOCk
sTOre Are dAys speNT reLAxING
(OppOsITe pAGe). sOMeTIMes,
ThOuGh, IT’s hArd TO LeAVe
The MOTOrCyCLe TO GO eAT.
Where man and machine come together.
BY ANTHONY HEAD PHOTOgrAPHs BY gArY MOss
Since 1961, the Rock Store has been a popular hangout for motorcyclists
from all over Southern California. Nestled in the heart of the Santa Monica Mountains, this café
and country store sits quietly alongside a serpentine road—but when the rolling thunder of choppers Rock Store
and touring bikes echo off the canyon walls, it becomes very clear that motorcycle culture is alive 30354 Mulholland Highway
Harley-DaviDson, Ducati, and well in this tiny hamlet of Cornell. Cornell, CA 91301
KawasaKi, BMw, triuMpH— The Rock Store is mainly a weekend destination, where two-wheeled enthusiasts meet up, 818-889-1311
naMe a Motorcycle BranD chow down, and check in with owners Vern and Ed Savko. Although some world-famous faces www.rock-store.com
anD cHances are you’ll
see it representeD at tHe
(like Jay Leno and Arnold Schwarzenegger) make occasional appearances, the real stars here are
rocK store eacH weeKenD. the bikes. Harley-Davidsons, BMWs, Triumphs, Indians—they all roar through the area, proudly
shined up for this rustic mountain showroom.
805 Living photo editor Gary Moss joined the crowds for a day at the Rock Store and captured
the colorful majesty of the machines and the camaraderie of the riders.
76 J U N E 2 0 0 8 805 LIVING.COM
805 Living june 08 rock store
holiday 08 gift guide
This page: Swarovski crystal jeweled starfish by Cloutier ($150-$485) from Fred’s Fine Cleaning Center, 706
Lindero Canyon Road #734, Oak Park; 818-706-3733. Opposite page, from top to bottom: 18-karat white gold
four-row stacked ring with four fancy yellow radiant-cut diamonds and round brilliant-cut diamonds ($4,950)
from Polacheck’s Jewelers at The Lakes at Thousand Oaks, 2200 Thousand Oaks Blvd., Thousand Oaks;
805-230-2790, or at The Commons at Calabasas, 4719 Commons Way, Calabasas; 818-225-0600. Simon G. rib-
bon pattern tri-color ring with white, pink, and yellow diamonds ($2,560) from Moyen & Co. Jewellers, 2806-A
Townsgate Road, Westlake Village; 818-707-1230. Three-carat diamond right hand ring ($3,595) from Golden
Image Jewelers, 215 N. Moorpark Road Suite E, Thousand Oaks; 805-446-2733.
This page: Fusion hand-blown art glass vase ($299) from Garrett Interiors & Fine Gifts, 31149 Via Colinas Suite
606, Westlake Village; 818-991-3487. Opposite page, clockwise from top left: Mor Fig and Olive soaps ($8 each)
and Illume Roasting Chestnuts candle ($18) from Anthropologie at The Oaks Shopping Center, Thousand Oaks;
805-230-2900. E. Dean Designs French trays ($67-$93) from À La Maison, 31143 Via Colinas Suite 508, Westlake
Village; 818-338-3301. Beaded purse ($30) from Xina Handbags (kiosk) at The Oaks Shopping Center, Thousand
Oaks; phone 805-497-2777. Gooby cashmere dog sweater ($43) and Chowbones dog collars ($86 each) from
PawZessions Pet Boutique and Barkery, 2989 E. Thousand Oaks Blvd., Thousand Oaks; 805-449-3205.
These great local finds
are guaranteed to make Opposite page: Chinese pillow boxes (starting at $39) from Pacific Rim Home, 31139 Via Colinas #203, Westlake
Village; 818-338-3386. This page, clockwise from top left: Tizo enameled and jeweled coasters ($140 for a set of four)
the Season Bright. from Artagraphix, 2806 Townsgate Road, Westlake Village; 805-496-4900. Umano Beads symbolizing “Prosperity”
($89) and “Protection” ($119) from Pacific Rim Home (see above). Decorative tabletop Manor Keys ($22 each) from
Photographs by Gary Moss Merritts Unique Furnishings, 966 Westlake Blvd. #8; 805-494-8688. Marco Bicego 18-karat yellow gold multi-strand
Produced by Lynne Andujar necklace ($3,925) from Polacheck’s Jewelers at The Lakes at Thousand Oaks, 2200 Thousand Oaks Blvd., Thousand
Oaks; 805-230-2790, or at The Commons at Calabasas, 4719 Commons Way, Calabasas; 818-225-0600.
holiday 05 gift guide
Clockwise from top: Bedat No. 3 ladies stainless steel watch with pavé bezel and chocolate brown
crocodile strap ($5,150) from Dejaun Jewlers at The Oaks Shopping Center, 424 W. Hillcrest Drive,
Thousand Oaks (805-495-1425), or 3845 E. Thousand Oaks Blvd., Westlake Village (805-373-
1002). Philip Stein Teslar stainless steel watch with full-cut 1.24-total carat weight diamond bezel and
pavé dial ($2,600) from Van Gundy & Sons, 77 Daily Drive, Camarillo; 805-642-2855. Carl F.
Bucherer stainless case with diamond bezel, mother of pearl dial, and blue crocodile strap ($5,900) from
Polacheck’s Jewelers at The Lakes, 2200 Thousand Oaks Blvd., Thousand Oaks (805-230-0035), or
at The Commons at Calabasas, 4719 Commons Way (818-225-0600).
Discover a sea of precious gems and baubles From left to right: Simon G. 18-karat white and rose gold, 1.14-carat diamond oval
drop earrings ($3,400) from Moyen and Co. Jewellers, 2806-A Townsgate Road,
this Holiday Season Westlake Village; 805-494-8114. Platinum and 18-karat yellow gold diamond ear-
rings with radiant cut center ($7,400) and 18-karat white gold and 3.48-carat diamond
chandelier earrings from Polacheck’s Jewelers at The Lakes, 2200 Thousand Oaks
Clockwise from top: 18-karat white gold with 3.97-carat yellow beryl and .21-carat diamond ring
($1,995) from Polacheck’s Jewelers at The Lakes, 2200 Thousand Oaks Blvd., Thousand Oaks
(805-230-0035), or at The Commons at Calabasas, 4719 Commons Way (818-225-0600). 14-carat
Blvd., Thousand Oaks (805-230-0035), or at The Commons at Calabasas, 4719 fancy-cut round prasiolite and .39-carat diamond ring ($1,280) from Moyen and Co. Jewellers, 2806-A
Commons Way (818-225-0600). Doran Isaak 18-karat white gold and .63-carat Townsgate Road, Westlake Village; 805-494-8114. 18-karat rose gold with 14-carat salmon tourma-
diamond earrings ($6,300) from Moyen and Co. Jewellers (see above). Piero Milano line and .75-carat ring ($6,250) from Polacheck’s Jewelers (see above). Favero18-karat white gold and
18-karate white gold and 3.01-carat diamond earrings ($8,820) from Dejaun Jewelers .23-carat diamond and 2.85-carat citrine ring ($2,460) from Dejaun Jewelers at The Oaks Shopping
at The Oaks Shopping Center, 424 W. Hillcrest Drive, Thousand Oaks (805-495- Center, 424 W. Hillcrest Drive, Thousand Oaks (805-495-1425), or 3845 E. Thousand Oaks Blvd.,
produced by lynne andujar photographs by gary moss 1425), or 3845 E. Thousand Oaks Blvd., Westlake Village (805-373-1002). Westlake Village (805-373-1002). 18-karat white gold with 19.95-carat oblong aqua and .45-carat
diamond ring ($8,425) from Moyen & Co. Jewellers (see above).
holiday 06 jewelry guide
‘Tis The season
to spread peace, love, and joy.
and giving a few gifts always adds to the holiday cheer.
here, a potpourri of great gifts ideas for you and yours.
Produced by lynne andujar | PhoTograPhs by gary Moss
holiday 06 gift guide
geMS MaKe MAKE IT
gReat giftS UNIQUE
This page | Ceramic bird house ($26) designed by Rae Dunn
aND Sweet for Magenta from Upstairs at Pierre Lafond, 516 San Ysidro
Road, Montecito; 805-565-1502. Opposite page clockwise
holiDay from top | Brunton Echo 10x25 waterproof compact bin-
oculars ($110) from Borealis, 275 N. Moorpark Road, Suite
C, Thousand Oaks; 805-777-4810. Curio dessert plate ($12)
from Anthropologie at The Oaks Shopping Center, 502 W.
Hillcrest Drive, Thousand Oaks; 805-230-2900. Silhouettes
and More beveled glass ornaments by Janice Blough ($24
each) from Cabana Home, 111 Santa Barbara Street, Santa
Barbara; 805-962-0200. Floral embossed leather billfold
by Paul 13 ($120) from Upstairs at Pierre Lafond, 516
San Ysidro Road, Montecito; 805-565-1502. Edward
Mirell Texture series keychain ($162) from Golden
PHOTOGRAPHED BY gary moss This page from top to bottom: Natural Image Jewelers, 215 North Moorpark Road,
Thousand Oaks; 805-446-2733. Mercury glass
PRODUCED BY lynne andujar purple spinel ring with diamonds in 18- votives ($12 each) from Cabana Home,
karat yellow gold and platinum ($12,500) 111 Santa Barbara Street, Santa Barbara;
and round pink sapphire ring with sap- 805-962-0200. Porcelain Wood- pecker
and Nightingale ($20 each) from
phires and diamonds ($9,500) available Anthropologie at The Oaks
at Silverhorn, 1155 Coast Village Road, Shopping Center, 502 W.
Montecito; 805-969-0442. Kunzite, Hillcrest Drive, Thousand
pink sapphire, and diamond ring ($7,800) Oaks; 805-230-2900.
available at Malibu Rock Star, 3835
Cross Creek Road, Malibu; 310-456-
7374. Opposite page: Denise James
morganite, multicolored tourmaline, and
keshi pearl necklace ($800) available at
Malibu Colony Company, 3835 Cross
Creek Road, Malibu; 310-317-0177.
holiday 07 jewerly guide
holiday 08 jewelry guide
would you Like to see more?
Contact Nicola directly—we look forward
to bringing our unique style to your
August Design Studio is located in
San Juan Capistrano, California.