Sow Smart

Getting ready to play in the dirt this spring? The Plant Good Seed Company (plantgoodseed.com) offers a large assortment of certified organic vegetable, flower, and herb seeds, including improved rare and heirloom varieties.

“Connecting plants and people, that’s really what it’s about for me,” says co-founder and owner Quin Shakrawhose business offers hundreds of unique seeds sourced from farmland they steward in Ojai.

“I believe we’re making some really unique agricultural contributions to this region,” says Shakra, who started the business as an organic farm in 2011 but soon realized that there wasn’t a garden-based, small-scale organic seed company in the area. “It turned out that we had stumbled upon a niche that nobody else was covering here,” he says.

The seeds can be purchased seasonally at Ojai Certified Farmers’ Market and many retail stores throughout the 805 area as well as from the company’s website, which also provides free, charmingly illustrated seasonal planting calendars designed to aid customers’ planting and planning decisions for every crop in the catalog.

805 Living Spring 2020Click here to read this story as it appeared in 805 Living magazine 805 Living Pulse April 2020

Putting Homes in Good Hands

GreatBuildz from 805 Living Spring 2020

Looking to facilitate good experiences among homeowners who embark on remodels, Jon Grispul and Paul Dashevsky (at left,) co‑founded GreatBuildz concierge service. Photos: Kitchen by Langoworks Photography; Co-Founders courtesy of GreatBuildz.

Homeowners looking for trusted professionals to help with a home repair or renovation may be interested to hear that a new online service can lead the way.

After renovating and flipping more than 350 homes, local real estate investor Paul Dashevsky was looking for his next project when he came to a realization. “The most brutal part of my own experience doing hundreds of remodels was working with contractors,” says Dashevsky “and I did this professionally. I started doing my homework and realized it must be really hard for the homeowner that does this every 10 years.”

This prompted him to co-found GreatBuildz (greatbuildz.com), an online concierge service connecting homeowners with home-repair and-improvement professionals.

“The best experiences come from a referral,” says co-founder Jon Grispul, Dashevsky’s nephew. “People typically start online. What we do is take this a few steps further.”

Free to homeowners, GreatBuildz currently provides services in Los Angeles County, the Conejo Valley, and parts of Ventura County, using a 10-step vetting process that includes interviews, background and reference checks, and verification of contractor licenses. Once homeowners submit project information, a GreatBuildz concierge reaches out to learn more about their renovation needs and then matches them with up to three approved contractors available in the area. The concierge stays involved throughout the project because, Grispul says, “We always want to ensure the contractor is doing the work promised and that our clients are fully satisfied.”

805 Living Spring 2020Click here to read this story as it appeared in 805 Living magazine 805 Living Pulse April 2020

Hotel Chefs Dish

Opening spread 805 Living Hotel Chefs Dish March 2020Creators of the farE served at 10 prestigious area resorts share their best new menu items, observations on industry trends, favorite local ingredients, and go-to eats made by other chefs.

By Leslie Dinaberg

Great chefs love great food. So who better qualified to share their insights on the 805 dining scene than top chefs at local resorts? With their insider intel on what’s new in Central Coast restaurants right now, crave-worthy dishes from their own kitchens and other chefs, as well as their favorite local ingredients, here’s what 10 area hotel chefs say is trending in the 805.

EXECUTIVE CHEF JOHAN DENIZOT

Belmond El Encanto, Santa Barbara

What’s trending on the 805 restaurant scene right now? Upscale Mexican cuisine. At least three new Mexican restaurants opened between last year and this year.

Of your latest dishes, which is your favorite? Our vegan ramen. It’s comfort food that pleases everyone.

What is your current go-to dish by another chef? The veggie burger at the Goat Tree restaurant [hotelcalifornian.com] in Santa Barbara’s Hotel Californian is very tasty, my to-go dish for lunch.

What other 805-area chef is doing particularly creative, interesting things with food? Chef Yoichi Kawabata at the Japanese restaurant Yoichi’s [yoichis.com] in Santa Barbara, for clean flavors and clean presentations.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? There are too many to list, but one in particular is the finger lime caviar. It’s fun to use and fits many dishes—from raw fish to desserts—with its bright and bold flavor.

Second spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF EDWARD RUIZ

The Gardens of Avila, Sycamore Mineral Springs Resort & Spa, San Luis Obispo, sycamoresprings.com

What is your current go-to dish by another chef? My go-to dish is always a steak, medium rare. My favorite steak place is The Hitching Post II [hitchingpost2.com] in Buellton. I remember having one on my birthday. It was a 32-ounce rib eye grilled over oak.

What other 805-area chef is doing particularly creative, interesting things with food? Chef Brian Collins at Ember in Arroyo Grande. He does farm-to-table and the menu changes every month. It’s a really good experience from the service to the food.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? I’m very lucky to have a one-acre garden that we harvest a lot of our ingredients from, including melons, cucumbers, radishes, heirloom tomatoes, beets, greens, herbs, and edible flowers. We have a full-time farmer on-site—Haley Trengove—who is super helpful and really knowledgeable. That is something most restaurants in the area don’t have, and it sets us apart.

EXECUTIVE CHEF MATT JOHNSON

San Ysidro Ranch, Montecito, sanysidroranch.com

What’s trending on the 805 restaurant scene right now? Microbrews are popping up everywhere, which has food trucks coming to serve small plates, whether they’re taco, wood-fired pizza, or barbecue trucks. Also with more and more vegans and gluten-free diners, a lot of restaurants are going in that direction with healthier and lighter dishes. There are so many different options now in the 805 compared to 10 years ago when it was mainly tacos, Italian food, and cafés.

Of your latest dishes, which is your favorite? One of our dishes at Stonehouse restaurant is Local Spiny Lobster with gnocchi, romanesco, speck ham, and Meyer lemon emulsion. The lobster is from Santa Cruz Island and the Meyer lemons that make up the sauce are from our gardens at San Ysidro Ranch.

What is your current go-to dish by another chef? One of my favorite dishes is at Kitanoya Ramen & Sushi [805-382-1222] in Oxnard. It’s the Fried Chicken Ramen with crispy garlic, pickled egg, and spicy miso, along with a side of their house-made kimchi. It is my comfort dish on a cold evening; it’s so good.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? My favorite ingredient right now is definitely Meyer lemons from our property. We also have beehives on the property that make our honey. It’s got flavors of rosemary and lavender.

EXECUTIVE CHEF RICHARD PFAFF

Lido, Dolphin Bay Resort & Spa, Pismo Beach, thedolphinbay.com

What’s trending on the 805 restaurant scene right now? Not just in the 805 but countrywide, diners have moved to either a plant-based diet or have chosen to omit gluten and carbs from their diets. We here at Lido make an effort to accommodate diners with a host of different diets. Recently we released a house-made vegan burger consisting of edamame, shiitake mushrooms, garbanzo beans, and hominy, which is very popular. We also appeal to gluten-free diners who frequent our resort. I am most proud of this, considering 80 percent of our menu is gluten-free or has the option to be prepared that way, everything from our crab cakes and French fries all the way to our garbanzo bean flour–breaded fritto misto appetizer.

What is your current go-to dish by another chef? Oh, hands down the pork belly and abalone dish by chef Brian Collins at Ember [emberwoodfire.com] in Arroyo Grande. I usually am off on Mondays when they are closed, but every time I visit Ember that is my go-to dish!

What other 805-area chef is doing particularly creative, interesting things with food? Nicola Allegretto at Mistura [misturarestaurants.com] in San Luis Obispo. Mistura stands out because of the lack of Peruvian food represented here in the 805. With fun, eclectic flavors and beautiful presentation, it’s just a fun and interesting place all around.

Third spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF TRAVIS WATSON

Blackbird, Hotel Californian, Santa Barbara, hotelcalifornian.com

Of your latest dishes, which is your favorite? My favorite dish on the Blackbird menu right now is our Prime New York Steak. It is a grass-fed, all-natural product that is aged for at least 33 days. It’s so tender and delicious by itself, but we accompany it with heirloom carrot variations, caramelized cipollini onions, chimichurri, and a smoked–blue cheese bread pudding. The preparation is beautiful and over-the-top delicious!

What is your current go-to dish by another chef? The buttermilk fried quail from chef Jason Paluska at The Lark [thelarksb.com] in Santa Barbara. It is spectacular, and I love that he took such a classic approach to a great ingredient.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? One of the best things about living and cooking in Santa Barbara is the access to great seafood. Right now we are getting the best spiny lobsters I can remember. At Hotel Californian we have great relationships within our local fishing community and are able to get fresh lobsters right off the boat. It doesn’t get any fresher than that! Forging those partnerships means that Hotel Californian will always be able to source the best product in the area. I have such respect for the fishermen and farmers who are passionate about sustainability and being stewards of our natural resources.

EXECUTIVE CHEF MICHAEL PATRIA

Four Seasons Resort The Biltmore Santa Barbara, fourseasons.com/santabarbara

Of your latest dishes, which is your favorite? We just introduced a new dish to the Bella Vista menu which is, to me, Santa Barbara on a plate! Santa Barbara Uni with cauliflower panna cotta, smoked crême fraîche, trout roe, finger lime, and sea grass. This dish is not only absolutely gorgeous but also packed with flavor.

What are your current go-to dishes by other chefs? In Santa Barbara, The Tia Juana [spanish octopus and wild white shrimp] tacos at Corazon Cocina [corazoncocinasb.com] from chef Ramon Velazquez. I crave these weekly! The Ceviche Verde at Santo Mescal Restaurante [santomezcalsb.com] from executive chef Ricardo Garcia. The Tri Tip at Barbareño [barbareno.com] by executive chef Julian Martinez is seriously one of the most tender and flavorful pieces of meat in town. Of course I am pretty new to town, so I’m still exploring.

What other 805-area chef is doing particularly creative, interesting things with food? I would have to say chef Yoichi Kawabata from Yoichi’s [yoichis.com] in Santa Barbara. The kaiseki is steeped in tradition but packed full of creativity. His attention to detail is amazing. And his use of micro-seasonal Japanese ingredients is inspirational.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? The amazingly fresh local seafood. Coming from Atlanta, which is minimally three to four hours from the ocean, I find it pretty fantastic being able to work with seafood that is literally only a couple hours out of the water.

EXECUTIVE CHEF JOSE FERNANDEZ

Four Seasons Hotel Westlake Village, fourseasons.com/westlakevillage

What’s trending on the 805 restaurant scene right now? What I see now is more attention to flavors, how you can take the best avocado, the best cabbage, or the best carrot to the next level.

Of your latest dishes, which is your favorite? Our whole California avocado with Santa Barbara pistachios and seaweed. I think this dish really symbolizes what our restaurant, the region, and the farmers are all about: putting vegetables on the front seat of the plate. The dish has such an interesting story, it is so simple yet so complex and delicious, especially in peak seasons when we get the avocados from Apricot Lane Farms [apricotlanefarms.com].

What is your current go-to dish by another chef? Lately I have been in Tyger Tyger [tygertygersb.com] in Santa Barbara more than once. I love what Daniel Palaima has done in that space—best Crispy Chicken Wings and Crispy Brussels Sprouts.

What other 805-area chef is doing particularly creative, interesting things with food? Collin Crannell from Moody Roster [moodyroosterwlv.com] in Westlake Village is super creative in the way he prepares the dishes and incorporates seasonal ingredients into the mix.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? From this particular area, so many: fresh avocados, strawberries, Santa Barbara spot prawns, pistachios, citrus, and the list continues.

Fourth spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF LISA BIONDI

Westlake Village Inn, westlakevillageinn.com

What’s trending on the 805 restaurant scene right now? Trending in the 805 and the restaurant scene in general are regional foods that highlight a specific cuisine and serving more vegetable-centered items.

Of your latest dishes, which are your favorites? Mediterraneo’s Roasted Cauliflower Bagna Cauda, which is roasted and bathed with a garlic anchovy sauce that has such umami-rich flavors. Salatim, because it offers a different, healthy way to start your meal with vegetables that are marinated and turned into dips and spreads, and our grilled Whole Branzino.

What other 805-area chef is doing particularly creative, interesting things with food? Executive chef Peter Lee at Loquita [loquitasb.com] in Santa Barbara is doing fantastic fresh Spanish small plates with a lot of seafood and vegetables.

EXECUTIVE CHEF JUSTIN PICARD

Allegretto Vineyard Resort, Paso Robles, allegrettoresort.com

Of your latest dishes, which is your favorite? An example of old made new is the Burgundy Braised Boneless Beef Short Ribs. I have rejuvenated and improved a perennial favorite. These were on the menu the entire five years [I was] at Roberts Restaurant & Wine Bar [now closed]. It’s like reuniting with an old friend, old faithful. It starts off right, using prime grade steak, heavily marbled and thick-cut, lots of fresh herbs picked right here on the Allegretto property, fistfuls of toasted spices, gallons of burgundy, and three hours of slow cooking—and that’s just the beginning.

Brian Terrizzi and his crew at Etto [ettopastificio.com] pasta help to take this dish to the next level with their great pappardelle noodles, which I get fresh every few days. A luxurious sherry cream sauce with oak-roasted oyster and cremini mushrooms coats everything. Rustic, rough-chopped parsley, lemon, and green onion gremolata brighten the palate. The surprise for this dish, which I discovered while snacking in the kitchen late one night, is that the carrots used in the braising of the beef become so delicious. They get their own groove on and just melt in your mouth, so yes, they go on the dish, too.

What is your current go-to dish by another chef? Larb ga—Thai chicken salad—is my perennial favorite morning, noon, and night. Extra fish sauce, extra lime, extra cilantro, and brown rice. In Paso Robles, Basil Thai [805-238-9945] and Thai Classic [805-226-9032] always hook me up.

What 805-area ingredients have contributed the most to the elevation of your culinary creations? Tomatoes! Paso Robles tomatoes are the best I’ve ever had. Vanessa Harris from Heart of Paso Produce [heartofpasoproduce.com] and Zina Engel of Loo Loo Farms [looloofarms.com] have blessed me with an unlimited abundance of simply amazing fruit, when the season happens. Harris had plus or minus 180 tomato varieties growing. That means they start early and stay late in the season, and the diversity of color and flavor is mind-blowing. Also plum-basil balsamic vinegar and extra-virgin olive oil from Chaparral Gardens [chaparralgardens.com] in Atascadero, sea salt, basil, real mozzarella di buffalo, and pink peppercorns.

CHEF DE CUISINE ANDREW FOSKEY

Olivella at Ojai Valley Inn, ojaivalleyinn.com

What’s trending on the 805 restaurant scene right now? Simplicity. Looking around at what other chefs and restaurants are doing throughout Ventura County, I feel they all kind of echo this philosophy of simplicity, and that food doesn’t need to be so far out of the box. It should just taste delicious and make diners feel warm and satisfied.

Of your latest dishes, which is your favorite? I do have a soft spot for our pan-roasted lamb loin. Beside the fact that it tastes yummy, what makes this dish special is the skill and patience required to execute it consistently. It all starts with the sauce, making a proper lamb jus, simmering it down with marsala, roasted lemons, aromatics, and proper seasoning. The sauce must be just right, balanced between sweet and savory, playing off the flavors of ground espresso seasoning on the lamb loin. Every component on the plate must be done with 100 percent thought and focus, from beginning to end. The result showcases balanced flavors in what I would consider a very simple and restrained dish.

What is your current go-to dish by another chef? The Lamb Korma at The Taj Cafe [thetajcafeventura.com] in downtown Ventura is without a doubt my go-to dish. It is just simply delicious!

What other 805-area chef is doing particularly creative, interesting things with food? What Ted and Yong Kim of Seoul Sausage Co. [seoulsausage.com] are doing at The Annex in the Collection at RiverPark in Oxnard is some of the most thoughtful and creative food in the county. It is flat‑out soul-satisfying and delicious.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? The largest contribution that the local farming community has provided us at Olivella is the bounty of fruits that are being showcased year-round. Whether it’s persimmons, pixies, lemons, limes, strawberries, or melons, they all give us an opportunity to elevate our food and add unique flavors and textures.

805 Living Cover, March 2020.Click here to read this story as it appeared in 805 Living magazine 805 Living March 2020 Hotel Chefs Dish

Menu Mergers

805 Living March 2020, Menu Mergers story by Leslie Dinaberg.

805 Living March 2020, Menu Mergers story by Leslie Dinaberg.

Crazy culinary mash-ups can sometimes turn out to be pure gold. Here are three such surprisingly delicious creations in the 805.

The Homemade Breakfast Lasagna at Ventura’s Immigrant Son Caffe (facebook.com/immigrantsoncaffe) quickly attracted a following after the restaurant opened on January 1. The traditional strips of pasta are layered with spinach and prosciutto cotto in a béchamel marinara and topped with a fried egg.

“All of our dishes come from a long line of family traditions and recipes that are incredibly special to us personally,” says Matt Coulter, who co-owns the restaurant with Alessandro Tromba. “Growing up in the family business, Alessandro knew that if he could create [a restaurant with] the warm feelings of home and bring that atmosphere to downtown Ventura, it would be a special place for so many friends and family to create lifelong memories.”

History also plays a role in the Reuben Egg Roll at Lovejoy’s Pickle Room (threepickles.com) cocktail lounge in downtown Santa Barbara. The hybrid dish was created to honor Jimmy’s Oriental Gardens, the Chinese restaurant that previously occupied the space and was a favorite of the Lovejoy family, founders of the Pickle Room and Three Pickles Subs & Sandwiches, which now share the historic landmark building.

In what owner Clay Lovejoy calls “a great conversation starter,” the classic ingredients for a Reuben sandwich (hot pastrami, sauerkraut, Russian Dressing and Swiss cheese) are wrapped in eggroll skin and deep fried.

Why put a waffle on a plate when it can be served on a stick? Inspired by Mexico’s mangos and other treats on sticks, “Don” Francisco Lara decided to go vertical with his Don Waffly waffle on a stick (instagram/donwaffly), making it from scratch and dipping it in milk chocolate, white chocolate, matcha-flavored white chocolate, or cajeta (Mexican caramel sauce) before sprinkling it with toppings like shredded coconut, crushed Oreo cookies, Fruity Pebbles cereal, chopped almonds, or sprinkles. The waffle sticks are available at Dolce Vita (805-746-5009) in the Oxnard Transit Center and can be ordered for on-site catering.

Lara’s son Javier says he and his father plan to expand the offerings to include savory varieties and add a food truck to the mix.        —Leslie Dinaberg

805 Living Cover, March 2020.Click here to read this story as it appeared in 805 Living magazine, (805 Living Pulse March 2020).

Pretty Persian Pastries

Pretty Persian Pastries, from 805 Living, Winter 2020.

For something sweet and special to share with loved ones this Valentine’s Day, check out Simi Valley–based ZoZo Baking Studio (zozobaking.com), where owner and pastry chef Fariba Nafissi brings international flavors to the 805. The heart-shaped kolompeh is a “traditional pastry that has no added sugar, and it’s naturally sweetened by dates,” says Nafissi. “Guided by an international palate, I use traditional Persian baking techniques to create interesting flavors.”

Each pastry is pressed with a handmade walnut-wood stamp, then carefully crimped. Her kolompeh comes in a strawberry-pistachio flavor, blueberry-almond, and the original, saffron-infused date. All of Nafissi’s treats can be purchased directly from the bakery or ordered online to be shipped. She also offers recipes and baking classes.

Photo courtesy ZoZo Baking Studio.

Photo courtesy ZoZo Baking Studio.

Photo courtesy ZoZo Baking Studio.

Photo courtesy ZoZo Baking Studio.

This story was originally published in the Winter 2020 issue of 805 Living Magazine. Click  here  to read the story as it appeared in 805 Living. 805 Living Pulse Winter 2020

Faces in the Crowd: Michael Christie

Faces In the Crowd: Michael Christie, photo by Gary Moss. This story appeared in 805 Living, December 2019.

Faces In the Crowd: Michael Christie, photo by Gary Moss. This story appeared in 805 Living, December 2019.

THE NEW MUSIC DIRECTOR OF NEW WEST SYMPHONY BRINGS HIS GRAMMY AWARD–WINNING TALENT TO THE VENTURA COUNTY ENSEMBLE’S 25TH SEASON.

After winning the 2019 Best Opera Recording Grammy Award for The (R)evolution of Steve JobsNew West Symphony’s (newwestsymphony.org) new music director Michael Christie is bringing his own kind of (r)evolution to the West Coast.

“We threw a lot at the audience,” Christie says of his first concerts in his new role with the Thousand Oaks–based symphony this past October. “Our concert format is slightly tweaked,” he says, “and we had our new venue [Rancho Campana Performing Arts Center in Camarillo], so people had a fair amount to take in.”

Patrons were treated to a Gershwin concerto, Corigliano’s “Salute” with kazoos, and a “Scheherazade” performance that Los Angeles Times critic Mark Swed praised as, “supplying far and away the most spectacular playing from what should no longer be considered a regional symphony.”

“The biggest difference,” says Christie, “is that we are using intermission as an opportunity for people to experience some new things if they choose.” This includes a question-and-answer session with the guest artist and an entr’acte. Up next is the global celebration of Beethoven’s 250th birthday on January 25 and 26, featuring the Eroica Trio, whom Christie calls, “three very vibrant, genius women who are just amazing [with] the energy that they bring.”

Christie has led top orchestras all over the world and served as music director for Minnesota Opera, The Phoenix Symphony, and the Brooklyn Philharmonic (now defunct). He now lives part-time in Ventura County, while his wife, Alexis, who is a physician, and their two children are in Minneapolis.

Much of the life of a musician-conductor is spent on the road, says Christie, a trumpeter, who first conducted when his middle school band director let him give it a try back in Buffalo, New York. “I was never sure how one became a conductor,” he says. “I just knew I wanted to know more about it. People were very generous with their time and always willing to answer questions.”

In February he’ll pay it forward with a one-month teaching and conducting stint at Indiana University. Christie is eager to communicate with students about the duties of an American music director, which he says, “are very specific to our particular situation of creating artistic vision and raising lots of money. It’s very particular to our country. I feel a great sense of responsibility for helping to convey that information, having lived it for the last 25 years. It’s fun to be asked to help the next generation start to figure that out.

“We [music directors] are the face of the organization in many ways,” Christie says. “We should be viewed by our audience as open, friendly, fun, and adventurous but also sensible, engaging, and concerned for our community, what it’s going through, and what it’s aspiring to be. And none of those words really say Mozart or Gershwin,” he says, laughing. “It’s all kind of wrapped together.”

Leslie Dinaberg

805 Living cover Dec. 2019Click here to read this story as it appeared in 805 Living magazine, December 2019 805 Living Faces in the Crowd Dec 2019

GLAM FOR THE HOLIDAYS (OR ANY DAY)

Showbiz ties run in the family of The Starlet Studio owner Ashley Ann Harris, granddaughter of 1940s–era dancer and background actor Marilyn L. Rieses. This story appeared in 805 Living, December 2019.

Showbiz ties run in the family of The Starlet Studio owner Ashley Ann Harris, granddaughter of 1940s–era dancer and background actor Marilyn L. Riess. This story appeared in 805 Living, December 2019.

The golden age of Hollywood glamour is alive and well at celebrity-makeup artist Ashley Ann Harris’ new The Starlet Studio (thestarletstudio.com) in Westlake Village. Taking inspiration from her grandmother Marilyn L. Riess—a dancer and background actor who appeared in films starring Gene Kelly and Frank Sinatra—Harris says, “The studio was designed to emulate a starlet’s dressing room, but with a modern twist. It is a lush, old Hollywood atmosphere, where you can escape from the everyday and feel like a star with your own personal makeup artist in your private dressing room.”

Harris, who has worked with Brooke Shields, Anna Kendrick, and Hilary Duff, among others, says, “Just like your favorite celebrity getting ready for a red carpet event, you can now enjoy personalized makeup services.” Book early to glam up for the season’s holiday celebrations.

Leslie Dinaberg

Click here to read this story as it appeared in 805 Living magazine, December 2019 805 Living Pulse Dec 2019.

805 Living cover Dec. 2019

A Sculptor’s Tribute

Photo by Gary Moss, 805 Living Magazine.

Before creating his full-size sculptures in tribute to the victims of last year’s mass
shooting at Thousand Oaks’ Borderline Bar & Grill, Ali Alinejad perfected his
designs with these miniature prototypes. Photo by Gary Moss, 805 Living Magazine.

The grieving process continues for the 12 people who lost their lives in the mass shooting at the Borderline Bar & Grill in Thousand Oaks on November 7, 2018.

“There was so much emotion and so much grief in this community after this happened, people didn’t have a place to go,” says Thousand Oaks–based sculptor Ali Alinejad. “Creating that place is what inspired me,” he says of the ceramic memorials he sculpted to honor each of the victims.

With the support of the community, Alinejad built an 8- to 12-foot totem for each victim, stacking the letters of their first names, which he sculpted from clay, and inscribing special memories on the back. The colorful, joyful sculptures are currently displayed throughout Alinejad’s neighborhood, which is also home to his business, Clay Studio + Gallery (claystudioandgallery.com). He hopes to find a permanent home for the sculptures and to create a memorial with benches that can be used as a site for contemplation.

For more information, visit the project’s GoFundMe page: gofundme.com/f/sculpure-memorial-for-the-12-victims-at-borderline.      —Leslie Dinaberg

805 Living Magazine, November 2019.

805 Living Magazine, November 2019.

Click here to read this story as it appeared in 805 Living magazine, November 2019 805 Living Magazine November 2019.

Roses in November

805 Living Roses in November

Macchiato Roses photo by Debbie Kline, Florabundance. Courtesy 805 Living Magazine.

During the fall, roses in warm earthy colors are in high demand. Among the newest additions to this palette are Macchiato roses. The color of blushing cheeks, these beauties are available locally at Florabundance (florabundance.com), a wholesale flower supplier in Carpinteria.

“Growers in the flower world are working on new varieties all the time,” says Florabundance buyer Debbie Kline, who suggests a few options to consider in an arrangement of Macchiato roses for the Thanksgiving table. “I personally like to see the brown tones mixed with burgundies and even blushes or peach; natural elements with texture always bring interest, too, like bronze Amaranthus, burgundy Scabiosa, and chocolate lace flowers.

“The process for creating new, natural varieties is actually quite fascinating,” Kline says, “and anticipating future trends is tricky. [Growers] also work on producing new colors and varieties that are stronger and more productive to grow.” —Leslie Dinaberg

805 Living Magazine, November 2019.

805 Living Magazine, November 2019.

Click here to read this story as it appeared in 805 Living magazine, November 2019 805 Living Magazine November 2019.

PIECE OFFERING

Piecework story, 805 Living Magazine, October 2019.

The humble jigsaw puzzle has been given a modern makeover thanks to Piecework (pieceworkpuzzles.com) co-founders Rachel Hochhauser and Jena Wolfe. Hochhauser, who was born and raised in Santa Barbara, discovered her love of the meditative qualities of puzzles when she was rained in during a visit to Yosemite. Soon the pair, who are partners at Major, a creative agency specializing in brand strategy and design, began working on puzzles as a way to unplug and unwind, but they were dissatisfied with the selection available.

“We decided to start Piecework because we wanted to bring thoughtful curation and design to an activity we really loved doing and to show people how much pleasure can be found in a puzzle,” says Hochhauser.  —Leslie Dinaberg

805 Living Magazine, October 2019.

Click here to read this story as it appeared in 805 Living magazine, October 2019 805 Living Pulse Oct 2019