Ventura Blvd Magazine - Holiday 2015

Create new family traditions in a land where

holiday cheer includes poolside sunsets,

cozy starlit fire pits, and gingerbread sand castles.

R E SO R T | G O L F | D I N I N G | S PAFor a list of holiday events visit Terranea.com/Traditions.

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JOHN PIZZARELLIDear Mr. Sinatra,

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ON VIEW AT THE SKIRBALL NOVEmBER 19, 2015FEBRuARy 21, 2016

A PAth APPeArS: ActIoNS for A better world ANd ItS relAted ProGrAMS At the SKIrbAll culturAl ceNter Are MAde PoSSIble IN PArt by GeNerouS SuPPort froM:

MedIA SPoNSor: 89.3 KPCC FM

A new exhibition inspired by Nicholas D. Kristof and Sheryl WuDunns bestselling book, where you can take practical steps to bring about social change

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The Angell FoundationNeal BaerThe California Wellness FoundationEdna McConnell Clark FoundationJoan and Jerry Doren

Suzanne Lerner/Michael Stars FoundationThe Eileen Harris Norton FoundationSidhu-Singh Family Foundation Phoebe Snow FoundationDick Wolf

Doctor, I just feel like my face is starting to look tired and I want to do something about it, but I am afraid to look like those women with big lips and cheeks, you know, like the ones on the Housewives TV shows. I came to see you because you treated my friend who looks great, you cant tell that she has had anything done, she looks natural!

Natural facial rejuvenation demands natural artistic vision creating proportions, light, shadows, and highlights that are pleasing. When we look at others or ourselves, our brains are wired to analyze the proportions of a face in milliseconds, the blink of an eye! If those proportions are off we immediately conclude that the face looks funny and unnatural.

Over 500 years ago Leonardo da Vinci defined the proper proportions of the face. There is a Divine Ratio that defines beauty. Da Vinci found that a simple mathematic ratio of 1 to 1.618 was found both in nature, exquisite architecture, and in beautiful faces. Did you know that, as your face ages the distance between the inner corners of your eyes never changes? By using that distance, the rest of the features of the face can be restored to beautiful youthful natural proportions. For instance, the width of your lower lip should be equal to the distance between your eyes. Your lower lip height

should be 1.618 times larger than your upper lip height. More than lines or wrinkles, sagging is the 4 letter

word of the dreaded consequences of aging. From age 25 on, our facial bones lose volume resulting in less support of the overlying skin and soft tissues. Fortunately today we have the tools on our painters palate to restore our patients natural divine facial ratios.

At your initial consultation, we ask you to bring a photo of yourself when you were 25-30 years old. We analyze your face with artistic vision and then give you a blueprint for rejuvenation. Fillers, neurotoxins, non-invasive devices, skin care products, and surgery are the tools that we use to rejuvenate faces of all ages for both men and women.

Doctor, what is the cost of your treatment? Our patients come to our practice for a great natural result. You do not pay for a syringe of filler, or units of Botox, but rather for the extensive training, skill, expertise, care, and artistic vision and natural results provided by Dr. Persky and Dr. Sunder. We are grateful as facial plastic surgeons for the privilege of helping our patients achieve their aesthetic goals. We look forward to meeting you at the time of your complimentary facial analysis.

Facial Analysis... The Art & Science of Natural Beauty

Simplicity is the ultimate sophistication. Leonardo da Vinci

818-501-FACECALL TODAY TO SCHEDULE YOUR COMPLIMENTARY FACIAL ANALYSIS

16311 VENTURA BOULEVARD SUITE 600 ENCINO CA, 91436 WWW.DRPERSKY.COM

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Doctor, I just feel like my face is starting to look tired and I want to do something about it, but I am afraid to look like those women with big lips and cheeks, you know, like the ones on the Housewives TV shows. I came to see you because you treated my friend who looks great, you cant tell that she has had anything done, she looks natural!

Natural facial rejuvenation demands natural artistic vision creating proportions, light, shadows, and highlights that are pleasing. When we look at others or ourselves, our brains are wired to analyze the proportions of a face in milliseconds, the blink of an eye! If those proportions are off we immediately conclude that the face looks funny and unnatural.

Over 500 years ago Leonardo da Vinci defined the proper proportions of the face. There is a Divine Ratio that defines beauty. Da Vinci found that a simple mathematic ratio of 1 to 1.618 was found both in nature, exquisite architecture, and in beautiful faces. Did you know that, as your face ages the distance between the inner corners of your eyes never changes? By using that distance, the rest of the features of the face can be restored to beautiful youthful natural proportions. For instance, the width of your lower lip should be equal to the distance between your eyes. Your lower lip height

should be 1.618 times larger than your upper lip height. More than lines or wrinkles, sagging is the 4 letter

word of the dreaded consequences of aging. From age 25 on, our facial bones lose volume resulting in less support of the overlying skin and soft tissues. Fortunately today we have the tools on our painters palate to restore our patients natural divine facial ratios.

At your initial consultation, we ask you to bring a photo of yourself when you were 25-30 years old. We analyze your face with artistic vision and then give you a blueprint for rejuvenation. Fillers, neurotoxins, non-invasive devices, skin care products, and surgery are the tools that we use to rejuvenate faces of all ages for both men and women.

Doctor, what is the cost of your treatment? Our patients come to our practice for a great natural result. You do not pay for a syringe of filler, or units of Botox, but rather for the extensive training, skill, expertise, care, and artistic vision and natural results provided by Dr. Persky and Dr. Sunder. We are grateful as facial plastic surgeons for the privilege of helping our patients achieve their aesthetic goals. We look forward to meeting you at the time of your complimentary facial analysis.

Facial Analysis... The Art & Science of Natural Beauty

Simplicity is the ultimate sophistication. Leonardo da Vinci

818-501-FACECALL TODAY TO SCHEDULE YOUR COMPLIMENTARY FACIAL ANALYSIS

16311 VENTURA BOULEVARD SUITE 600 ENCINO CA, 91436 WWW.DRPERSKY.COM

Where We Live

18 Q & ALeeza Gibbons

20 Great IdeaSafe Ducky

23 Wellness ReportThe doctor is in

24 Pit StopsFootball viewing

25 Friendly CompetitionChili

The Sauce

38 Seasonal Spices Recipes & decor

41 Delicious Debuts 2015 best opens

44 Classic Comeback Formans Tavern

46 Turkey Time Season & smoke

And Then Some...

79 Real EstateSpectacular local listings

98 Last WordTree trials & tribulations

HOLIDAY 2015

Cover byPhotographer Shane ODonnell; featuring Shelly and Aidan Greenfield in their Studio City dining room

Features

54 Big Fish Small PondChef Phillip Frankland Lee takes on Encino with Scratch|Bar & Kitchen.

61 Full CircleThe remarkable, nearly 50-year friendship of two showbiz vets.

66 Going DutchThe stunning result when a couple of real estate pros focus on their own home.

74 Time Travel to CubaThe heartfelt recollections of a father as he takes his daughter on one last trip before she heads to college.

26 DatebookFun stuff to do

28 MediaStudio City stroll

30 SEENFaces spotted

48 Gift GuideEditors picks

66

44

54

38

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EDITORIAL

Editorial Director | Darren Elms

Copy Editors | Diane Garrett, Laura Watts

Graphic Designers | Elena Lacey, Christine Georgiades

VBs The Sauce eNewsletter Editor | Diane Haithman

CONTRIBUTORS

Jim Calio, Victoria Clayton, Heather David, Michael Goldman,

Susan McMartin, Kara Mickelson, Karen Silver, Karen Young

PHOTOGRAPHERS

Tracy Breshears, Melissa Bring, Matthew Cooke, Tracy Gitnick,

Shane ODonnell, John Stahl, Lu Tapp

GROUP PUBLISHER

Jared Sayers

ADVERTISING

Senior Account Executive | Dale Tiffany | 310-663-4609 | [email protected]

Senior Account Executive | Robin Sanders | 818-427-2050 | [email protected]

Account Executive | Derek Poole | 310-266-3846 | [email protected]

Erika Carrion | 310-897-2424 | [email protected]

Susan Steel | 310-401-1979 | [email protected]

Victoria Vande Vegte | 310-401-1986 | [email protected]

MARKETING & OPERATIONS

Director of Marketing | Cherice Tatum

Marketing Manager | Savannah Johnson

Social Media Manager | Danielle Price

Operations Manager | Allison Jeackjuntra

Business & Financial Consultant | Karina Aguiar

No part of this periodical may be reproduced in any form or by any means without prior written consent from Moon Tide Media, LLC. Any and all submissions to this or any Moon Tide Media, LLC publication

become the property of Moon Tide Media, LLC and may be used in any media. We reserve the right to edit.

TO OUR READERS Ventura Blvd magazine welcomes your feedback to our magazine and stories. Please send your letters to: Reader Response Department, Ventura Blvd Magazine, PO Box 3760,

Manhattan Beach, CA 90266. Please include your name and address and email address. Letters may be published. We reserve the right to edit.

SUBSCRIPTIONS Subscribe by email: [email protected] or phone: 310-376-7800. Subscriptions are $29 per year.

58 11th Street Hermosa Beach, CA 90254Tel 310-376-7800 Fax 310-376-0200

MoonTideMedia.com OurVenturaBlvd.com

EDITOR-IN-CHIEF

Linda GrassoART DIRECTOR

Michelle Villas

Charles C. Koones Todd Klawin

MANAGING PARTNERS

14 VENTURA BLVD, HOLIDAY 2015 ourventurablvd.com

Meet the finest Real Estate professionals in theValley

REAL ESTATE& MORTGAGE

COMING IN FEBRUARY

hat a whirlwind putting together this issue wasfrom racing around town selecting my favorite holiday gifts (see Editors Picks Gift Guide on page 48) to watching Phillip Frankland Lee stuff and grill a gigantic, whole salmon seasoned with schwarma (a spice Id never even heard of) on a hearth at his

new Scratch|Bar & Kitchen restaurant in Encino (page 54). One of my favorite parts of the magazine is the home feature in each issue. As an archi-tecture and interior design buff, there is something almost thrilling about being able to go inside someone elses home. The experience offers such insight into the residentsfrom furnishings to color palette to tchotchke, you get to know a person on a new, more inti-mate level.

In this issue we get a peek inside the well-crafted Pennsylvania Dutch farmhouse-style home of Jeffrey and Shelly Greenfield. Both former career CPAs, they are now in the business of building and restoring homes in ways that reek of authenticity. When they moved into their Longridge Estates house, it had awesome bones; it was built by a master craftsman. So putting their stamp on it, as youll see in our colorful, eight-page feature (page 66), was really about enhancing what was already there and making it work for their family.

I learned a lot of things from this storyhow the painstaking and expensive process of grey-washing cabinetry can bring out the natural grain in wood, how bold out of the box choices (like combining metals such as brass and iron in kitchen cabinetry hardware) can add interest, and how integrating ones heritage with accessories and accents can warm and enhance a space. When Shelly lit the menorah with her son, Aidan, we knew we had our cover.

As you gather round the table with loved ones and enjoy your own holiday traditions, whether here in the Valley or elsewhere, we hope your celebrations are truly wonderful.

Happy Holidays,

W

EDITORS LETTER | LINDA GRASSO

P.S. Got an interesting story idea? Email me at [email protected].

Decking The Halls

THE SHERI AND ROY P. DISNEY CENTER FOR INTEGRATIVE MEDICINE AT THE DISNEY FAMILY CANCER CENTER

Ora Karp Gordon, MD, MSMedical Director,

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A WORLD OF ANSWERS.

One in three Americans will develop cancer in their lifetime and at least 10 percent of these cancers are hereditary. For Dr. Ora Karp Gordon, knowledge is power. As the Medical Director of Integrative Medicine and Cancer Genetics and Prevention Program at the Roy & Patricia Disney Family Cancer Center, Dr. Gordon and her team know that blending the best of traditional and complementary medicine can provide a world of answers. 181 S. Buena Vista Street, Burbank, CA 91505

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Calabasas Style December.indd 1 10/28/15 2:20 PM

WHERE WE LIVE

Mitten MixerThe Studio City Residents Associations Winter Family Festival will be held on December 13, 1 to 4 p.m. The playground of 70 tons of snow with slides, snowball fights and snowman building attracts thousands to Beeman Park each year. For more fun events this holiday season go to page 26.

PHOTOGRAPHED BY TRACY GITNICK

WHERE WE LIVE | Q&A


Her Biggest Story

Leeza Gibbons talks about her Valley-based nonprofit, what

she did with her cash prize from The Apprentice and her views

on Trump mid-stump.

PHOTOGRAPHED BY LU TAPP

Q&A | WHERE WE LIVE

ourventurablvd.com HOLIDAY 2015, VENTURA BLVD 19

When Leeza Gibbons mom was diagnosed with Alzheimers disease, the music to my life stopped. The TV personality, who first gained fame on Entertainment Tonight, has devoted her life to preventing that from hap-pening to others. She established Leezas Care Connection to provide comprehensive, free services for people caring for a loved one with the disease. The nonprofit operates out of Providence St. Josephs Medical Center in Burbank.

In a candid one-on-one with editor-in-chief Linda Grasso, Leeza talks about her main mission and how she proved this past year that nice girls can finish first.

First Id like to know a bit about your mom and her journey.

My mom was the coolest. She was my best traveling companion dur-ing my years at ET. We noticed her behavior change in her late 50s. We thought she may have just been drink-ing too much. We know now that she was probably self-medicating with wine (a fairly common occurrence). Her mother had the disease so I guess we should have suspectedm but we just didnt want to face the reality that we were losing her. She was officially diagnosed at 63.

At one point, you vowed to your mother to do something for people suffering from AD.

She said, Honey youve been a reporter for decades. Now this is your

story. Dont hide it. Tell it and make it count. Leezas Care Connection is the answer to that promise.

Share a bit about how your orga-nization helps caregivers.

We help them navigate this difficult path and begin to answer the question: Now what? It doesnt matter how much education or money you have; this cold reality affects everyone pretty much the same. We help caregivers keep moving forward with a focus on whats left instead of whats lost. Its imperative that those who offer care take their oxygen first. Our aim is to empower family members to feel more competent and confident about what they have to do.

As I know from my familys own experience with AD, there is also a lot of guilt.

Guilt is a caregivers constant com-panion. I used to feel guilty when I felt happy, guilty that I couldnt make it better, guilty that I couldnt move back home. Especially in the end, I wished for it to all be over for mom.

Compassion Fatigue is a real condi-tion that can take up to 10 years off the lives of caregivers. Thats why we have created a safe, supportive place where you can use tools like Zumba classes to Empowerment Support Groups to help caregivers.

Share more about how you help caregivers at LCC.

We meet caregivers wherever they are in the journey. Maybe they just want advice on what to do next, how to get along with family members or a list of other free services offered by the city or state. Or perhaps they need to be nour-ished through our classes and lectures.

Better care for the caregiver translates to better care for the care receiver.

It seems like there is an increas-ing awareness about AD.

Yes! People are beginning to under-stand that this is more than just forgetting peoples names and where you put your car keys.

Still Alice and the Glen Campbell film helped. Now we need to turn up the heat on federal funding, which is shamefully behind the budgets for other diseases. It is bankrupting fami-lies; the cost of caring for an Alzhei-emers patient is extremely high.

You won The Apprentice last sea-son. What was that experience like for you?

Tough, challenging but also great fun and meaningful. They say it was the meanest season ever. I didnt see it that way. I dont mess with mean, and I can usually drop the drama and cut the crazy too. (As a fan of the show, though, I do often find those aspects of the program compelling!) But this was my year to stand for those who face a disease with courage and grace, like my mom, and those who show up to care for them, like my dad. That was my prizetelling THAT story.

How much money did you win for LCC?

Over $700,000! I took that money back home to where I grew up in Columbia, South Carolina, and opened a Leezas Care Connection in the neighborhood.

Finally, in reflecting on your experiences with Trumpwhat are you thinking as you watch him campaigning?

Whether his politics are your cup of tea or not, he has changed the game and the conversation. There is nothing about him or his life that trends toward playing small, and I think that kind of boldness is inspir-ing people. People in both parties are taking this journey and asking new and different kinds of questions. Like him as a candidate or not, you have to like that. l

People are beginning to understand that this is MORE THAN JUST FORGETTING peoples names and where you put your car keys.

WHERE WE LIVE | GREAT IDEA


Its early in the morning at the Juvenile Shop on Ventura Boule-vard in Sherman Oaks. A young pregnant woman approaches Joshua Kasteler, who is standing next to a shelf of kids toys. She asks him to test a small package containing cloth covers for a childs seat belt. Joshua takes the package, presses a hand-

held X-ray machine to it, and in a few seconds he gets a readout. Its OK, he tells the expectant mom. Its got some toxins, but

theyrenot above the allowable level.Josh, 40, is the entrepreneur behind Safe Ducky, a company aimed

at assessing the chemical components in childrens products. Using a couple of high-tech tools, he screens toys and other itemsevery-thing from blankets to kiddie silverwarefor toxins that exceed government-mandated safety levels.

The idea morphed out of his years in Asia working as a chemical engineer. He saw how easily toxins could pass through the manufac-turing process and get into products, especially kids toys. Some of those toys end up in retail shops in the U.S., where unwitting parents buy them.

The Sherman Oaks resident says he has removed hundreds of items from store shelves in and around Los Angeles. Among them:

I found a button on an item of kids clothing that had nine times the allowable level of lead, he says. Its something that a baby could put in its mouth or that could touch its skin.

Here in the Valley, Joshua has worked with Lindas Toys in Encino and the Juvenile Shop in Sherman Oaks. When a toxic product has been identified, it is removed from the store. Then he goes back to the manufacturer to see if it can solve the problem. Once all the toys in the store have been deemed safe, that stores name gets posted on the Safe Ducky website as a guide for parents.

Ive been here for 35 years, says Juvenile Shop owner Lauren Logan. When Joshua came to me with his plan to test, I thought it was a good idea. I want to know. In the business we are in, we want what is safe for babies.

Joshua recently expanded the business to include house calls.I have to wonder about the toxins I was exposed to growing up

in LA in the 70s and the impact it had on my health, he says. If we can help reduce the exposure to toxic chemicals for the current generation of kids, that will be a great thing.

To learn more about Safe Ducky, go to safeducky.com. l

Playing It Safe

As he makes his way down the Boulevard, Joshua Kasteler is not playing around.

WRITTEN BY JIM CALIO | PHOTOGRAPHED BY SHANE ODONNELL

WELLNESS | WHERE WE LIVE


Q:Q:

Q:From juices to soups, there seems to be a never-ending supply of cleanses. Any merit to these? Everyone from Beyonce to the mailman seems to be cleanse-happy. According to Ron Bahar, MD, an Encino-based gastroen-terologist, cleanses are popular simply because the term cleanse just sounds good. Who doesnt want to feel cleaner? But cleanses are simply a fad. Cleanses are universally void of long-term

efficacy, says Dr. Bahar.If you lose a few pounds on a cleanse, it will be at the expense of lean body mass or hydration rather than fat. And you almost

always gain back whatever you lost. But most important, according to Dr. Bahar, is that theres no medical necessity to cleanse your body. That function is completed by the bodys normal physiol-ogy, free of charge. The only way to shed pounds for real is to eat sensibly

and exercise.

We hope you are enjoying Ventura Blvds health column, where we ask doctors and health pros your questions. If you have a pressingor aching, itching, burningquestion, please drop us a line at [email protected].

Im a bit apprehensive about getting my kids into sports. Anything I can do to lessen the chances of injury?Matthew Bernstein, DC, a chiropractor at Elite Sports Medicine in Woodland Hills, sees about 10 kids a day with sports injuries. Theres one sport that stands out as notorious for injury: cheerleading. Seri-ously. Cheerleading is extremely demanding on the body because of the tumbling and stunting, says Dr. Bernstein. Plus it seems that too many of the coaches and athletesunlike, say, footballdont seem to be adequately aware of injury risk. That said, Dr. Bernstein admits any sport can lead to injury, especially when athletes are young and still growing. Using wraps or braces without consulting your doctor, however, is a horrible idea. If you brace a healthy joint without cause, youll actually weaken it, warns Dr. Bernstein. The best way to prevent injury is something called proprioceptive training, which improves peoples ability to sense where body parts are without looking. People with better proprioception have the strength, flexibility and balance needed to make minute adjustments that help prevent injury. Rocker boards, balance discs or kinesthetic balls all help. Kids actually like them, and many manufacturers have created products and games that make proprioceptive training fun.

The documentary The Widowmaker, which discusses the controversy over the coronary calcium scan, was powerful. Should I get one?

So you want to get a noninvasive test that runs less than $200 (with doctor referral) and has proven to be effective in getting people to live healthier? Makes sense. A coronary calcium scan is one of the most important tests available. It can save more lives than we save using angioplasty or bypass surgery, because preven-tion is always more important than treatment, says Dr. Daniel Berman, chief of cardiac imaging and nuclear cardiology at Cedars-Sinai. Dr. Berman says anyone at increased risk for heart attack should consider a scan (overweight, smoke, elevated cholesterol or a family history of heart disease). He also recommends the scan for men 45+ and women 55 and older. Coronary calcium scans (heart scans) measure the amount of calcium in the walls of your coronary arteries, which supply your heart with blood. Elevated calcium levels indicate a higher likeli-hood of developing coronary artery disease. Lifestyle changes and sometimes even drugs can lower risk.

Whats Up Doc?

The cleansing craze, the benefits of coronary calcium scans and a way to prevent kids sports injuries

WRITTEN BY VICTORIA CLAYTON | ILLUSTRATED BY CHRISTINE GEORGIADES


WHERE WE LIVE | PIT STOPS

1/2AD

HOLIDAY GIFTS | CATERING | WWW.JOANSONTHIRD.COM

THIRD STREET8350 WEST THIRD STREET

LOS ANGELES, CA 90048323.655.2285

STUDIO CITY12059 VENTURA PLACESTUDIO CITY, CA 91604818.201.3900

BEST SINGLES SPOT Downtown JohnnysWith 11 screens (two are pull-down) visible from virtually every seat, this spacious eatery (formerly the people-watching empo-rium Mad Bulls Tavern) is an excellent spot to tune in. Cozy up in a booth, sit at the large bar or near the patio. (The front of the eatery rolls up like a garage.) On NFL Sundays, take advan-tage of the special: any burger with fries or side salad, $10; NFL Sunday ticket games. 14649 Ventura Blvd., Sherman Oaks

BEST APPETIZERS Roccos TavernNosh on Italian comfort foot while hooting and hollering at this East Coast-inspired tavern with an ample number of big screens and a pleasant everyone knows your name atmosphere. On days of big rival and play-off games, get there early as seats go quickly. Try the popular sizzling shrimp appetizer; NFL Sun-day ticket games. 12514 Ventura Blvd., Studio City

BEST FOR KIDS Fresh Brothers PizzaIf youve got to take the kids for a lunch run but dont want to miss tube time, head to this pizza joint tucked in a small strip mall. Twenty-two LCD screens dot virtually every bit of wall space. While the kids scarf down slices, you can stay in your gridiron daze (eight draft beers as well as wine served). Gluten-free and vegan pizzas and farm-fresh salads.16060 Ventura Blvd., Encino

3 great spots for cheering your favorite football team on to victory

Fan Fare

FRIENDLY COMPETITION | WHERE WE LIVE


BLUE DOG BEER TAVERNALL AMERICAN BEEF CHILIThis hot spot is loved for its expansive menu of artisanal beers, killer burgers and laid-back, friendly vibe. LB: Traditional, hearty, and I liked that it was meatier. Great taste and the perfect thickness. Could have used more beans. JG: Good, basic chili. I like that there is a little grease along the top and that it has a meaty creaminess. DJ: Simple with only a few ingredients, mainly ground beef. Enjoyed the thick and floury consistency. 4524 Saugus Ave., Sherman Oaks, 818-990-2583, bluedogbeertavern.com

AVERAGE SCORE: 7.9

2

MENDOCINO FARMSVEGAN CHILI Its called a Sandwich Market, but the artisan menu for locally owned Mendocino Farms includes chili made with soyrizo.LB: Smells delicious. More soup-like in consistency. Like the smoky flavor. Very good for vegetarian. Wish it were a bit thicker.JG: Peppery with a kick. Vegetarian with a meaty taste to it. Not thick enough, but it would go well with a grilled cheese.DJ: Wouldnt have guessed it was made with soyrizo! Nice amount of spice and heat. A bit too soupy. Definitely need bread to make it more satisfying. 14141 Ventura Blvd., Sherman Oaks, 818-205-9744, mendocinofarms.com

AVERAGE SCORE: 7.3

3

CRAVE CAFVEGETARIAN CHILIThis bustling caf, open 24 hours a day, always seems to have a sidewalk crowd. Maybe stick to the sandwiches?LB: I like the thickness of this chili. Its a little bland and gravy-like. Its OK. Not my favorite. JG: This has a blander flavor and is a bit greasy. Its a bit chewy and could use some kick. DJ: This has a saucy, chewy consistency. My least favorite of the bunch.14504 Ventura Blvd., Sherman Oaks, 818-990-7888, cravecafeshermanoaks.com

AVERAGE SCORE: 2.8

4

GRANVILLE CAFSMOKED CHILI Granville prides itself on providing the wholesome, organic ingredients. Who would have every known they make a kick-ass chili? The vegetarian, gluten-free version includes black and white beans, mushrooms, eggplant and tofu.LB: Love the avocado and onion garnish. Feels light and healthy, yet it is filling and really tasty. JG: Outstanding presentation. Colorful and interesting with diverse ingredients. Chunky consistency. Didnt love the onion rings.DJ: A colorful, south-of-the-border medley. Love the onion rings on top! Great consistency. Hearty and very much a meal. 12345 Ventura Blvd., Studio City, 818-506-7050, granvillecafe.com

AVERAGE SCORE: 8.5

1WINNER!

When the weather chills, theres nothing better than a zesty bowl of chili. We searched high and low to determine the most delicious chili in the Valley. Our distinguished judgesall chili loversrated the various bowls on a scale of 1 to 10.

Gettin ChiliDiscovering the Valleys tastiest bowl WRITTEN BY KAREN SILVER

PHOTOGRAPHED BY TRACY GITNICK

JASON GREENSPANEmergency Room Regional Director

LORI BRILLEROwner, the Grapevine Agency

D.J. JUNGWriter (with daugher Violet)

GRANVILLE CAFS SMOKED CHILI

WHERE WE LIVE | DATEBOOK


Holiday FestivitiesAmericana at Brand

Come see one of the tallest Christmas trees on the West Coast, experience twice

nightly snowfall, meet Santa without waiting in line and enjoy yuletide carols. americanaatbrand.com

Sinatra: An American IconGrammy Museum at LA Live

This exhibit traces 100 years of Sinatra legacy, from Hoboken

through superstardom. Artifacts from the Sinatra familys personal collection, including photos, mementos and rare correspondence. Through February 15. grammymuseum.org

Reindeer RompLA Zoo

See real reindeer and enjoy a flurry of seasonal festivities and yuletide

flourishes, plus visits from Santa. Runs through January 3. Free parking. lazoo.org

Going on NowOf Cottages and Castles: The Art of California FaienceVessels, sculptures and items from the companys most prestigious projectthe tiles for William Randolph Hearsts palatial San Simeon. Through April 3. pmcaonline.org

December1Isabele AllendeThe Japanese LoverThe best-selling author of The House of the Spirits and Daughter of Fortune discusses her latest book. skirball.org

3Cash on Delivery A British farce that tells the story of a man who has pocketed thousands of pounds

through fraudulent DSS claims and the mayhem that ensues. elportaltheatrecom

8Petersen Automotive MuseumNow encased in an eye-catching metal, rib-bon-like shell, the museum re-opens after a $125 million dollar renovation. Attractions include driving simulators, touch screens and video displays in 25 galleries. petersen.org

11Santa Claus Is Comin to MotownThe Troubadour Theater Companypresents the parody of this holiday classic. Through January 17. falcontheatre.com

That Lovin FeelinA musical biography chronicling the

Righteous Brothers life story and featuring the duos memorable songs. Through Janu-ary 24. therepgroup.com

12John Pizzarelli: Dear Mr. SinatraGuitarist and singer John Pizzarelli, who opened for the legendary crooner, performs songs from his album dedicated to Sina-tra.Accompanied by Cheyenne Jackson and Monica Mancini. valleyperformingartscenter.org

15Woven Gold: Tapestries of Louis XIVThe colorful and glittering hand-woven tapestries of Louis XIV (reigned 16431715), culled from within his palaces. Through May 1. getty.org

START SPREADIN THE NEWS

ALL ABOARD The trolley at Americana at Brand

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California Summer Dance IntensiveInternationally Recognized Faculty July 11 - August 5 2016

Los Angeles Ballet Academy 16422 Ventura Blvd Encino CA 91436 818 382 2500 www.laballet.com

INTERNATIONALTO BE CONFIRMED

GUESTFACULTYSan Francisco - Feb 20th Check the website:www.laballet.comfor locations and times.

Las Vegas - Feb 21stLos Angeles - March 6th

Auditions

Join LABA's outstanding summer intensive environment. International ballet faculty, LA's top contemporary dance instructors. Limited class size. Personal attention, housing and eld trips available. Beautiful Encino location, excellent supervision for young dancers. Return to dance in the fall improved and in top physical shape.

Summer Dance Intensive July 11 - August 5 2016

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Preschool Dance, & Adult Fitness.

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Classes available nowLimited SpaceCall for an evaluation

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OPEN SOON

WOODLAND HILLS6344 Topanga Canyon Boulevard

#JOEYWoodlandHills

www.JOEYRESTAURANTS.com

WHERE WE LIVE | MEDIA


When knee problems forced TV producer Paul Haddad to give up running, he discovered a love of walking.

Around the same time, I got a pedometer.I began to obsess over

getting in my 10,000 steps a daynot so much to get in shape, but to stay in shape. And thus was born the idea for his new book, 10,000 Steps a Day in L.A.

Included in the books 52 walks is Pauls favorite Val-ley walk: Shades of Mayfield, a loop of Studio City.

Ispent much of my youth along the Boulevard in

Studio City and can chart decades of change.One thing I like about it now is thatthis section of the Valley is still clinging on to older landmarks while still managing to modernizethe best of both worlds, says Paul.

I also like this walk because its a loop (as opposed to an up-and-back) and it has shortcuts for walkers in case they dont want to do the entire 10,000 steps.And it has a few Easter egg type surprises for people who may not realize there are lesser-known aspects to Studio City like the walk of fame plaques outside CBS Radford ... or the rattlesnake sculpture by the LA River. l

1 LITTLE BROWN CHURCH IN THE VALLEY

Where Ronald Reagan married Nancy Davis in 1952. Doors are open 24/7.

2 WEDDINGTON GOLF AND TENNIS A six decade-old driving range and par 3 nine-hole. Swill a milkshake in the caf.

3 CBS STUDIO CENTERBuilt in 1928 by a silent movie producer, it is the inspiration for the name Studio City. Sidewalk plaques memorialize famous productions.

4 DU-PARS RESTAURANT & BAKERY One of the few remaining places where you can still get an all-rhubarb pie.

5 PROSPECTOR TODIRECTOR MURAL Charts LA history in four different vignettes. One of dozens that painter Millard Sheets created in the mid-20th century.

6 CARNEYSA hot dog and hamburger joint housed in an old yellow Union Pacific passenger train.

7 THE SPORTSMENS LODGE It began as a trout-filled fishing hole in the 1880s, but during Hollywoods Golden Age emerged as a celebrity sanctuary.

8 VALLEYHEART GREENWAYEnjoy whimsical works by local artists at this park along the LA River. The riv-erbank has been landscaped with native plants and trees, restoring it to its pre-urbanization state.

Take an inspired journey through Studio City

PAULS SHADES OF MAYFIELD WALK

Walk This Way

Park near the intersection of Coldwater Canyon Avenue and Moorpark Street, next to the Little Brown Church in the Valley.

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WHERE WE LIVE | SEEN


Flower PowerThe social scene was in full bloom at a party Ventura Blvd co-hosted to celebrate the opening of Fleurish at The Village at Westfield Topanga. Fleurish co-owners and Valley residents Allyson Arons and Amy Marella (the acclaimed florist behind Hidden Gardens on the Westside) greeted guests and shared the how-to on their unique DIY flower bar concept. Guests nibbled on delicious eats by Lemonade and Susie Cakes and sipped a special basil and mint cocktail with Roxx vodka created just for the event.

Fleurish owners Amy Marella and Allyson Arons

Claudine Fisher and Melissa Young

Maryann Gueramian and Ashley Roeder

Jodi Lewis, Jane Lewis, Diane Winer, Carrie Friedman

Roxy Monroy, Laura Ayala, Charna PeruGuest having fun at the flower bar

Marcie Luis and Dana Delena

Anna Raven, Kiersten Anderson, Kayla Kilpatrick

Ariel Johns and Whitney Lader

SEEN | WHERE WE LIVE


Open TableLauren Bush hosted a Feed Sup-per at the Nathan Turner Ameri-can Style store at The Village at Westfield Topanga. The CEO, cre-ative director and co-founder of Feed Projects was surrounded by friends in fashion, interior design and showbiz.

Armie Hammer, Elizabeth Chambers, Lauren Bush

Rachel Roy, Nathan Turner, Cio Soler

Theirry Vivier and Clare Vivier

Molly Unger and Larry Green

Larry Green, Armie Hammer, Matti Leshem, Elizabeth Chambers, Nathan Turner

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www.lemonadela.com @lemonadela #lemonadela

12401 Ventura Blvd. Studio City, CA 91604

Open Daily: 11am 9pm

Let us prepare your holiday party! Our catering team is excited to hear from you!

Visit any Lemonade location or [email protected]

Pavement PoundingExercise enthusiasts converged at the 18th annual LA Cancer Challenge, a 5K/10K walk and run that benefits pancreatic cancer research. The event is sponsored by the nonprofit Hirshberg Foundation.

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Phil Kent addresses the crowd.



Allison Miller and Bryan Miller

Denise Dador

Michael Muhney



4524 Saugus Avenue, Sherman Oaks, CA 91403 818-990-2583 | bluedogbeertavern.com

Your Local Scene for Lunch, Happy Hour, Dinner,and now Weekend Breakfast!

Holiday Magic

Place Where Everybody Knows Your Name

Craft Beer Harvest

4524 Saugus Avenue, Sherman Oaks, CA 91403 818-990-2583 | bluedogbeertavern.com

Place Where Everybody Knows Your Name

Your Local Scene for Lunch, Happy Hour, and now Weekend Breakfast!

Maria Castaneda, Dr. Anthony Cardillo, Samantha Nay, Joelle Ramos, William Van NollDixie Canyon Elementary Singers

Street ScapesThe Sherman Oaks Chamber of Commerce hosted its 25th annual Sherman Oaks Street Fair on Ventura Boulevard. With more than 200 vendors, displays and exhibits, the event attracted an estimated 100,000 people.

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Jose Ramirez, Josh Lasker, Ethan Drigotas, Diego Hernandez

Pedro Manrique, Vicki Nussbaum, Emma Daly, Alice Roth

Discover inventive ways to add seasonal spices to food, home and decor on the next page ...

Spice Whirls

THE SAUCE

YES, PLEASE! Waffles, infused with berries and seasoned with vanilla and cinnamon, add a holiday twist to a traditional dish.


THE SAUCE

ANISE & CINNAMON SPICE WREATHAromatic star anise wreaths look and smell enticing and also make lovely hostess gifts.

Supplies:1 6-inch mini grapevine wreath frame1 to 1 cups whole star anise2 whole cinnamon sticksjuniper berries, peppercorns and/or whole allspice (20 cloves) mini pinecones, two per wreathhot glue gun with glue sticks or fast-drying, multipurpose, clear-drying gluetweezersoptional: ribbon, dark wood stain, mini paintbrush

Line up four star anise pieces to create four even quadrants on the wreath. Glue pieces of star anise, one at a time, until each section is filled. Add cinnamon sticks in one quadrant and then add additional spices in the opposite quadrant to create asym-metrical balance. Cover any visible glue with juniper berries, allspice and cloves and paint with wood stain. Add a pretty silk or organza ribbon.

Seasoned Greetings A handpickedblend of aromas and flavors to spice upholiday gatherings.

WRITTEN AND PHOTOGRAPHED BY KARA MICKELSON

Jack Frost may not exactly be nipping at our nose, nor do we break out long, heavy coats. But here in SoCal we do embrace the more subtle seasonal weather changes and everything else that comes with winter. The smell of cinnamon, pine, vanilla, clove and

nutmegscents that color the air and fill our homes with warmth and nostalgia. Here are a few holiday creationssome traditional, others unexpectedto spice up your season.

FIRESIDE CHAT Shake and pour over single rock ice cubes: 3 ounces Licor 43 Cuarentra Y Tres, 1/2 ounce mezcal, a single whole star anise and an orange peel with an embedded clove stud.

CUSTOM CRAFTED Glycerin soaps are wonderful infused with winter spices. These were crafted from recipes provided by Klean Spa in Burbank.


THE SAUCE

Gingerbread and eggnog are the quintessen-tial holiday spice blends. Combine them with chocolate, and the result is pure decadence!

Gingerbread Spice Mix1 tablespoons ground ginger1 tablespoons ground cinnamon teaspoon ground cloves teaspoon ground allspice teaspoon ground vanilla powder or pastepinch kosher salt18 teaspoon ground white pepper18 teaspoon ground black pepper

Ramekin PrepButter inside ramekins, dust with sugar. Tap out excess sugar and chill

Base13 cup plus 1 tablespoon all-purpose flour2 ounces unsalted butter113 cup dark chocolate chips (62% cocoa), room temp or slightly melted8 fluid ounces whole milk13 cup granulated sugar4 large egg yolks1 tablespoon unsulfured molasses

Souffl 6 large egg whites, room temp pinch cream of tartar

Preheat oven to 400. Combine ginger-bread spices and reserve. Slowly whisk the flour into melted butter makinga blonde roux paste. Cook 3 to 4 minutes without browning. Remove from heat and add choco-late chips to a warm (not hot) mixture. Stir until fully combined.

Scald milk by bringing to a near boil and remove from heat.In a separate bowl, beat yolks with sugar until fluffy and pale.Slowly add a small amount of hot milk to the egg mixture and then combine the two mixtures; the idea is to prevent yolks from scrambling. Combine with roux, spices and molasses. Reserve. Can be made a day in advance. Warm over a double broiler until batter stirs easily.

Whip egg whites in a clean bowl on medium until frothy. Add cream of tartar and whip until stiff peaks form. Whip of the meringue into the souffl batter until mixed throughout.Carefully fold in the rest of the meringue.

Transfer batter to a piping bag.Pipe into prepared ramekins with a circular motion. Make sure the top 18-inch of the inside rim of the ramekin is clean.Smoothe top of souf-fl with a wet finger or back of a wet spoon.

Turn oven temp down to 375 after the first 3 minutes. Bake souffls on a sheet tray on the middle rack of the oven until they rise 1 inch above rim, 12 to 15 minutes. Serve immediately with Crme Anglaise and vanilla bean ice cream or whipped cream.

Note: Oven temps may vary.Place souffls away from hot spots and resist opening the oven door till they have risen. If the souffl is not done inside, turn the oven up 25 and reheat till they rise and are cooked thru.

Eggnog Crme Anglaise:1 vanilla bean, cut open, beans scraped out teaspoon freshly ground nutmeg16 fluid ounces whole milk2 ounces sugar, divided4 large egg yolks2 tablespoons brandy

Scald milk mixture and reserve. Whisk egg yolks and sugar. Temper egg mixture with warm milk mixture. Heat until nappe, or mixture coats the back of a spoon. Strain sauce and cool over an ice bath.

Add brandy to cooled mixture. Cover with plastic wrap and store in refrigerator for up to two days.

CHOCOLATE GINGERBREAD SOUFFL WITH EGGNOG CRME ANGLAISEMakes 6 (4-ounce) souffls


OPEN DAILY 4PM-12AMDinner | Aperitivo | Catering

19100 Ventura Blvd. Ste. N | Tarzana, CA 91356 818 .708 .7081 | www.peasantwinebistro.com

Come early. Stay late.

BOOK NOW FOR HOLIDAYS

Event Catering Private Events Private Parties

The Destination For Valley Foodies.

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Straight to the source to reveal

Valley food trends!

DINE-IN, TAKE-OUT, CATERING OR DELIVERY(818) 849-5341

STORE HOURS11:00 AM - 9:00 PM Monday - Saturday

DELIVERY AVAILABLE11:00 AM - 9:00 PM Daily

4344 WOODMAN AVE., SHERMAN OAKS, CA 91423

WWW.GOLDIESROTISSERIE.COM

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mortons.com/woodlandhills

Warner Center6250 Canoga Ave | Woodland Hills, CA 91367 | 818-703-7272


THE SAUCE

AUGUSTINE This cozy vintage-style wine bar with a sophisticated European vibe opened in Sherman Oaks, adding an exciting entry to the Valley landscape with a staggering selection of 75 rotating wines by the glass.

Significance: Its owned by Dustin Lancaster and Matthew Kaner (the pair behind the popular hipster spot Bar Covell in Los Feliz), in addition to Valley resident/musician David Gibbs. Plus, no wine bar in LA matches its

wine list, with vintage bottles more than

100 years old. augustine

winebar.com

MARADENTRO A new-school Mexican seafood place, this Studio City restaurant has a breezy atmosphere offering a lighter twist to traditional Mexican offerings, while the cocktail program creatively plays with mezcal and tequila.

Significance: This is the second Studio City restaurant for Jesse Gomez and chef-partner Jose Acevedo, who opened the third branch of their Los Angeles restaurant, Mercado, last year. maradentrorestaurant.com

CHEESEMONGERS This truly authentic Sherman Oaks shop specializesin cut-to-order artisan and farmstead cheeses, cured meats and cheese-centric sand-wiches. It also offers a collection of handmade and local crackers, jams, olives, chocolates, oils, nuts and other accompaniments.

Significance: Owners Kia Burton and ChazChris-tianson stock a carefully curated collection of domestic and global products unlike any other in the Valleyand they happily educate their customers with tastings and classes. cheesemongersof-shermanoaks.com

THE BELLWETHER Diners at this modern, eclectic Studio City restaurant can enjoy an open kitchen and patio sitting along with family-style sharing. Seasonal ingredients cultivate flavors from Italy, Thailand, the Middle East and moreplus an elevated cocktail menu to boot.

Significance: Fathers Office veterans executive chef Ted Hopson (a Top Chef Masters alum) and beverage director Ann-Marie Verdi made their debut jump to the Valley from the Santa Monica and Culver City Fathers Office locations with an upscale neighborhood restaurant where families are welcome. thebellwetherla.com

SWEET ROSE CREAMERY This small-batch ice cream shop opened in Studio Citys Tujunga Village, the local chains fifth location and the first in the Valley. Housed in a vintage country cottage with patio seating, the shop scoops ice cream made from scratch with organic, seasonal ingredients sourced from local farmers markets.

Significance: Its part of the acclaimed Rustic Canyon family of Westside restaurants owned by Josh Loeb and wife Zoe Nathan. sweetrosecreamery.com

A look back at the best Valley restaurant openings of 2015WRITTEN BY KAREN YOUNG

Delicious Debuts


Tiffanys Torcher Hot Sauce

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A Surprisingly Versatile Selection Of Sauces. Hand Crafted. Clean. Natural. No MSG or

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44 VENTURA BLVD, JULY 2015 ourventurablvd.com

THE SAUCE

The old Lucys 51 location has undergone quite a transition with the arrival of Formans Tavern, owned by the same restaurant group (ACME) behind Laurel Tavern and The Local Peasant.

Lucys 51, occupying the space since 2006, served up live jazz and martinis (specialty: key lime) in a dark-lit, kitschy-cool bar complete with

leopard print seating and a constellation of light-up frogs hopping across the ceiling. In creating a rustic atmosphere for its signature elevated pub food, Formans bor-

rows the look of an East Coast hunting lodge, with taxidermy and historic photos on forest green walls and a friendly communal table in the center as one seating choice.

While Formans looks East Coast, the restaurant carries with it a long and storied West Coast history. First, its named after General Charles Forman, founder of Toluca Lake. And from the 1950s to the 1980s, the location was home to the Money Tree, notable for serving drinks to Hollywood celebs including Dean Martin, W.C. Fields, Liza Minnelli and Frank Sinatra.

Before that the location, which the Toluca Lake Chamber of Commerce tells us was owned from the 1930s to the 1980s by Moe Howard of Three Stooges fame, most likely housed the Toluca Hut restaurant, a name later changed to Pat and Kennys Lamp Post in honor of the couple running it.

Formans Tavern joins Toluca Lakes bustling Riverside Drive restaurant scene, bringing a modern vibe along with a storied past.

WRITTEN BY DIANE HAITHMAN

Comeback ofa Classic

BLACK AND WHITE Family photos include Hattie (Pat) and Kenny Stieroff, owners of Toluca Hutlater renamed Pat and Kennys Lamp Postat the location from the early 1940s to 1950.

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THE SAUCE

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While the timeline remains sketchy, rela-tives of the Stieroffs say the couple probably operated the restaurants from the early 1940s to 1950. Pat was also known as Hattie, and she, like Kenny, was born in 1908. Fun fact about Kenny: Prior to entering the restaurant business, he was a professional roller skater who skated in the Roller Derby and managed the Hollywood Roller Bowl at Sunset and Bronson boulevards.

But back to the present: Formans opened in late August and is winning raves for its house-ground burgers. Executive chef Nick Coe employs an 801-pound smoker and tosses the meat patties on a woodfired grill; that smoker also helps produce some mighty tasty chicken wings. Creative appetizers include short rib carpaccio, roast marrowbones and the very sticky spicy-bacon caramel popcorn.

Formans also serves small-batch whiskeys and specialty cocktails including a sophisti-cated old fashioned with Old Forester bour-bon, Averna, Benedictine and cherry bitters, and a pineapple spicy margarita with a ring of chili pepper, which at todays gastropubs seems to be the new alternative to salt. l

10149 Riverside Drive, Toluca Lake. Noon to 1 a.m. daily. 818-760-6900.

DIVINE BEGINNINGS Ahi ceviche with avocado garnish


THE SAUCE

Impress Thanksgiving guests with a perfectly seasoned and cooked bird.

Sultan of Smoke

So youve mastered the art of creating a crispy skin, and youve done the fancy mushroom gravy. Alex Benes, a French Culinary Institute-trained chef, mans the kitchen at Wood Ranch BBQ & Grill in Agoura Hills. Here he shares his recipe for the ultimate Thanksgiving turkey rub, as well as some tips for uniformly moist meat.

Wood Ranch BBQ & Grills Thanksgiving Turkey Rub

Ingredients2 teaspoons kosher salt1 teaspoon freshly ground black pepper2 teaspoon dried thyme2 teaspoon dried rosemary1 teaspoon dried sage1/2 teaspoon garlic powder

PrepareMix all the ingredients in a bowl. Rub the cavity of the turkey with the seasonings. Lift

the skin of the turkey (wherever possible) and rub the meat, especially the breasts, with the

spices. Brush the entire exterior of the bird with olive oil and lemon, and then lightly apply the rub to

the outside.

CookRoast a 12- to 14-pound turkey at about 325. It takes about three hours for the bird to fully cook and reach 165. Use a thermometer to monitor

when turkey hits that internal temperature. If you are smoking the bird, you can go low and slow at about 250, but 325 works well too.

TipThe breast meat of the turkeythe white meat

has less fat than the dark meat and cooks faster. Get the whole bird to cook more evenly and keep the breast

meat moist by putting an ice pack on the breast just before you put the turkey in the oven. Leave the ice pack on for 15 to 30 minutes. This will chill the breast meat, causing it to take longer to cook.

ILLUSTRATED BY CHRISTINE GEORGIADES

THE SAUCE | WHERE WE LIVE

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ourventurablvd.com JULY 2015, VENTURA BLVD 47

HOW I SMOKEIt looks a bit foreignboth throwback and futuristicbut the Big Green Egg is the tool many food connoisseurs use to smoke meat. TV chef Jeffrey Saad owns one. When I first got it, I loaded up the beautiful, random-shaped chunks of charred woodno briquettes in these babies!and stoked it up to 800+, he says. I gathered the family around and slid my perfectly risen pizza dough topped with goodies onto the pizza stone (a terrific optional insert). I opened it up three minutes later, and there was a pile of ashes! Got that out of my system. Now I nail a perfect, Naples-style bub-bly crust every time (at 650).

He continues, I love the Egg for slow-roasted pork butttakes about 8 hours. It is also great for serious restaurant-style seared steaks. I put 2-inch thick N.Y. or rib eyes on, and they get a beautiful, deep golden1/3-inch salt-and-pepper crust on the outside while maintaining a perfect, juicy medium rare center.

Jeffrey recommends the largest size Egg because it has more surface area to cook on. I can have the lump coal stacked on one side to achieve two levels of heat, he says. Veggies can cook on the cooler side while the steak is char-ring on the hotter side.

Ventura Blvd editor-in-chief Linda Grasso shares some of her favorite holiday gifts this season.

This tasteful Italian-made box, which can be mono-grammed, is a charming accessory for a side table or a bedroom bureau.

Italian-made keepsake box; $98 or $108 personalized

Editors Picks2015 13812 Ventura Blvd.

Sherman Oaks818-995-5799presenceinvitationsandgifts.com

The Village at Westfield Topanga6320 Topanga Canyon Blvd. Woodland Hills818-703-6200

Presence

Manya Jewelers

Andrei Duman has visited more than 70 countries to photograph some of the worlds most stunning, remote locations. One of them is this moss-covered lava field in Southern Iceland, captured in Andreis photographic print Green Hills.

A limited edi-tion Fujiflex Crystal Archive acrylic print, contemporary frameless presentation; $1,100 to $4,700

The Village at Westfield Topanga6316 Topanga Blvd. Woodland Hills818-610-1289andreidumangallery.com

Andrei Duman Gallery There is such a terrific

collection at Manyafrom fine jewelry to hip, edgy pieces to one-of-a-kind designsmany of which are created by the couple that owns the boutique. As you can see, I adore rose gold. It lends a certain sophistication to jewelry, whether an elegant diamond ring or a handsome Swiss watch.

18-karat rose gold ring with 1.92-karat diamonds; $16,060rose gold watch with blue face by Edox; $1,295

See page 51 for more information.



Gift List

PHOTOGRAPHED BY MATTHEW COOKE

Editors Picks Gift List

There is nothing that warms me up like a pair of Uggs. I love coming home and diving into my sweats and Uggsit automatically puts me in relax mode. Im drawn to the classic color of this pair, and the

wooden buttons give it a fun, sporty vibe.

Bailey Button Triplett in Chestnut (also comes in black); $219

4810 Whitsett Ave. Valley Village818-769-6977valsurf.com

Val Surf

310-871-4208stanleysilver.com

Stanley Silver

The Valley-based artist Stanley Silver embodies Cali-fornia lifestyle and culturefrom his pieces depicting iconic northern California surf spots (three are on display at San Francisco 49ers Levis Stadium) to those that capture the passion of athletes. This piece, Bear Flag Revolt, showcases Stanleys unique way of using oil paint to achieve captivating texture and layering. The more you look, the more you see.

Limited edition Giclee print on canvas with an edition size of 60. 32 x 48 x 2; $1,500

3951 Laurelgrove Ave. Studio Cityoaksandmeadows.com 818-505-8834

Strategically placed, Buddhas can be inspiring accents for home or garden. This teal ceramic one can add a dash of

color to a room or a sense of whimsy tucked in

flowerbeds.

Teal ceramic Buddha; $66

Oaks and Meadows

Blue is my favorite color, so I am immediately drawn to ginger jars. This particular one, a modern take on the Ming style, is hand-painted with a graceful plum blossom motif.

Blue & white ginger jar with lid, 11 diameter, 11 high; $199

339 N Beverly Drive Beverly Hills310-274-9127williams-sonoma.com

Williams- Sonoma



OAKS & MEADOWSInspirational Gifts for The Home and Soul

Oaks and Meadows | 818-505-8834 | 3951 Laurelgrove Avenue, Studio City | www.OaksandMeadows.com











4810 WHITSETT AVE VALLEY VILLAGE

818.769.6977

3055 E. THOUSAND OAKS BLVD THOUSAND OAKS

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Big Fish


He is the only contestant to win three of Food Networks reality show competitions. And he competes again in

this seasons Top Chef. But Phillip Frankland Lees biggest challenge may lie in Encino, where he is opening what he

believes will be a world-class restaurant.WRITTEN BY KAREN YOUNG | PHOTOGRAPHED BY LU TAPP

Small Pond

Big Fish


Big Fish Small Pond

A lot of chefs and restaurant buddies have told me Im crazy and should be scared to open in Encino, he says. Although I may be a bit crazy [ha-ha!], Im definitely not scared.

At 28, Phillip is fast becoming one of the most recognized chefs in the countryand he can thank his TV career for that. He will be a cheftestant on this seasons Top Chef, which premieres on Bravo in December. He has also appeared on and won Food Networks Chopped,Cutthroat KitchenandGuysGrocery Games.

But behind the notoriety lies a serious pedigree. The bearded, tattooed culinary master is at the forefront of a generation of young chefs putting a personal stamp on innovative yet accessible cuisine. Among his accolades: He has been named in the Top 10 for Best Young Chef in America by San Pellegrino and as one of Zagats 30-under-30. And hes worked in prominent kitchens, including Los Angeles Hatfields and Providence.

Scratch|Bar & Kitchen, as it will now be called, marks Phillips second business venture in the Valley. His first, The Gadarene Swine, which opened just over a year ago, is an ambitious, creative, plant-based restaurant in Studio City. The Los Angeles Eater website listed it in The Essential 38 Los Angeles Restaurants, and it just received its first Zagat rating of 25 (rare for a new restaurant).

Chef Phillip, who recently moved with his wife and business part-ner/pastry chef, Margarita, to Sherman Oaks from West Hollywood, says he spent months looking all over Los Angeles for a location. His choice may surprise some.

Scratch|Bar, slated to open December 1 (Open Table began taking reservations in November), will occupy a second-floor space in a three-story, two-tone mini-mall on the Boulevard anchored by California Pizza Kitchen and Larsens Steakhouse. The location, which has a carousel out front, has experienced its share of problems over the past decade, including revolving tenants and an escalator that is often out of service.

Phillip admits the rents in Encino were a factor in his decision. I could get a much better deal here. Rents are a fraction of what they are in Studio City, he says.

Nostalgia helped seal the deal. I grew upfrequentingthis shopping center with my parents and riding the carousel out front as a child and then it wasnt until seeing this littlespace that I fell in love, he says. It lent itselfharmoniously to theconcept I was aiming toward.

He continues, Both my sets of parents still live in the Valley, and a lot of my guests at Swine live in and around Encino. It would be dumb of me to think anything in life is a sure shot, but I do like my odds and believe the demographic in and around Encino will support a concept such as this.

Phillip says the Scratch|Bar concept was inspired by local sushi bars. When I grew up in the Valley, I went to sushi bars all the time.

There will be no waiters; cooks will take orders. I want to take away the middle-man, he explains. The cook will come out and ask what you feel like eating just like when you go home or to your grandmas house and they ask what you want to eat.

The only source of heat will come from a wood-burning oven with an open hearth that occupies the kitchen half of the restaurant. Twenty seats will line the concrete-topped bar facing the hearth; high tables (so everyone can see the cooks) will dot the rest of the small space. An adjacent area on one side of the eatery is allocated for cocktails.

The menu will include an eclectic selection of meat and fish, vegeta-bles and starches. The cook will ask about ingredient preferences and offer various methods of preparation. Also offered: seven- to 25-course

Iwant to put my hometown on the dining map, Chef Phillip Frankland Lee emphati-cally states, when asked why he shuttered his high-end Scratch Bar restaurant in Beverly Hills and instead is opening in the Valley. But the well-known TV chef isnt opting for the Valleys restaurant rowthe well-populated stretch between Studio City and Sherman Oaks. He has taken out a lease in Encino.

TO THE GILLS Phillip stuffs a salmon with fennel and lemon before grilling.


Big Fish Small Pond

tasting menus, as well as beer, wine and specialty cocktails. And as she does at The Gadarene Swine, Margarita will create desserts.

Phillips #2, or chef de cuisine, at Scratch|Bar will be Jonathan Portela, who hails from the Michelin-starred Junoon restaurant in Manhattan. All ingredients will be made from scratch, including house-cured charcuterie and hand-pressed olive oil. Produce and meat will be sourced locally.

Its all about naturalism for me. I want beef to taste like beef and cauliflower to taste like cauliflower. I dont like to cover every-thing up with thick sauces and tons of spices. I want to celebrate the ingredient.

The question is whether a visionary chef like Phillip can lead the way in this suburb not regaled for fine diningor really dining at all. The fact that the restaurant scene has not yet pushed into this enclave,

VIEW FROM HERE Phillip and Margarita on the balcony outside their new restaurant. The couple, who met at Portola Middle School in Tarzana, came up with the Scratch|Bar concept together.

I grew upfrequentingthis shopping center with my parents and riding the carousel out front as a child and then it wasnt until

seeing this little space that I fell in love. It lent itselfharmoniously to theconcept I was aiming toward.


Big Fish Small Pond

just west of the 405, is somewhat puzzling since home prices in Encino have risen 10% in the last year compared to lower numbers in Studio City and Sherman Oaks.

Mark Stipkovich, VP of sales for Lawyers Title, explains that the price increase in Encino is generally due to investor flippers who are driving up the market by dropping mega-mansions.

He continues that although sales have risen, Encino buyers are generally older. And while there are first-time homebuyers in Encino, sales prices are generally in the $1.2 million-plus range, which eliminates much of the young population.

First-time buyers often come from the Westside seeking more value for their money and are looking in the $700,000 to $900,000 range theres much more inventory in Sherman Oaks and Studio City, which tends to be newer, updated and just more hip than Encino.

Still Mark believes that restau-rants can prosper in Encino. If a good restaurant is built, itll pull various age demographics from all over the Valley and Los Ange-les, and other restaurants may follow kind of like if he builds it, they will come, he quips.

John Aaroe Realtor Alan Taylor concurs with Mark but adds that it is difficult to find adequate res-taurant space in Encino because of the way Ventura Boulevard is developed west of the 405Its a tough stretch due to a lack of low-rise buildings, street-front space and parking.

Rickey Gelb has lived in and around Encino for nearly 60 yearsand with his company, The Gelb Group, owns buildings and leases properties through-out the Valley, many which have housed restaurants. He says he has seen countless restaurants in Encino seem to take off in the first six months and then fall to zero due to raising prices, food incon-sistency and poor service.

Reflecting on the lack of street-front space, Rickey says, Res-taurants in the Valley very rarely do well on the second floor. The exceptions that I can remember are Larsens, CPK and Taj Mahal. He adds: Unless Scratch|Bar has something unique and has some type of following, it will be a rough road.

Rafael Dumas, the chef/owner of the now shuttered Karma Bistro in Encino (Scratch|Bar is now located in that spot), still owns the four-year-old Karma Lounge in Koreatown. He says he did his due diligence researching what kind of restaurant would be unique. With a menu that consisted of small plates with a global influence, he received excellent reviews.

But after 15 months and a new baby, he felt that he couldnt keep battling uphill. He recalls an older crowd of people stuck in their ways as one negative. Still he believes Phillip will have a head start

because of the press he receives and his notoriety.Kevin Khalili, CEO of the team behind Coral Tree Caf and Red

Room Food & Wine Bar in Encino, says theyve discovered many Encino residents commute outside the Valley for work and therefore tend to eat dinner on the Westside after work, due to proximity and rush hour. The group nonetheless has found success in Encino due to brisk daytime business and take-out orders at Coral Tree, as well as a good evening crowd at Red Room.

The casual chain eatery Islands, however, moved from Encino to Sherman Oaks last year. Market-ing director Amanda Cameron says the lease was up and the new development met all their criteria, plus it has free parking. She explains both towns are terrific to do business in, but the Sher-man Oaks area has much more residential living within walking distance.

Before the Scratch|Bar announcement, there were encouraging signs of possible growth. Sweeneys Ale House, from barman/restaurateur Ryan Sweeney, set up shop in Encino. He also owns The Woodman in Sherman Oaks, as well as eight other gastropubs and bars.

General manager Dustin Seavey says, There was a big hole, as far as where people could come eat and drink at night in Encino, so they decided to take a risk. So far, so good. He says Sweeneys brings in a good evening crowd that ranges from ages 30 to 50s in the early evening and 20s to 30s later on.

Another recent opening: Sweet Lady Jane in the Encino Market-place. CEO Daniel Mafrice says they chose Encino because they had a strong Valley customer base that had fueled the original Melrose location for 27 years. We specifically chose the Caruso-

owned property for the easy access to other Valley communities, ample parking and the vast amount of outdoor patio seating.

Du-Pars took over the space occupied by John OGroats, which owner Paul Tyler closed after five years to concentrate on his familys original West LA location of 30+ years.

It was only natural for us to come back to Encino, explains Du-Pars owner, Biff Naylor, since Du-Pars had been located at Petit Ave-nue and Ventura Boulevard for 30 years. Now West Valley customers are stopping in Encino instead of driving to Studio City. Were happy to be hereweve carved out a niche with a high-end, old school style and it works.

Despite the trail of comings and goings, Phillip remains stalwart in his belief that he can make a difference. I believe in our concept, and I believe in the city that I grew up in. The Valley never had great restaurants while I was growing up, andits very important to me to be a part of the solution, not the problem. l


Big Fish Small Pond

KEY INGREDIENT A kale salad with salmon, cucumber and tomato. Well just take something like a large whole salmon, stuff it and then grill it on the hearth. Then well create various dishes with it, like this salad, says Chef Phillip, explaining how Scratch|Bar will work.


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A nearly 50-year friendship between director Mark Cendrowski and actor/comedian Dave Coulier

survives and thrives in the Valley. WRITTEN BY MICHAEL GOLDMAN | PHOTOGRAPHED BY MELISSA BRING

FULL CIRCLEFULL CIRCLE


Full Circle

For example, after revealing their secret handshakethey slide two fingers together whilst saying, give me some skithey giggle upon realizing the handshakes origins have disappeared into the haze of their relationships early years.

I dont really know how give me some ski started, admits Dave, a standup comedian and actor who starred for years as Uncle Joey Gladstone on the ABC sitcom Full House (19871995). He is currently reprising the role for the upcoming Netflix sequel, Fuller House, set to debut in early 2016. The expression was give me some skin,

he muses, but Marks last name is Cendrowski, so I guess

Instead of a whole hand, it was half a hand, and the fingers look like skis, offers Mark, a highly-regarded TV director who is now the primary helmer on CBS huge hit Big Bang Theory. (He also recently directed the first two episodes of Fuller House and was stage manager on the original show during its second season.) Mark quickly gives up on his explanation when it dawns on him he and Dave really cant explain it. The handshake has always been there, just like their friendship.

The men, both 56, are understandably proud of their

successes in Hollywood, their families and good fortune in life. But they are equally proudper-haps even more proudof their enduring bond. And the truth is, their professional success is

directly interwoven with the friend-ships trajectory. At its core, its a relationship that hasnt changed much since they first started palling around together as third-graders at St. Isaac Jogues Catholic Elementary School in St. Clair, Michigan.

We always kind of knew each other, says Dave, who lives in the hills of Encino. We played hockey as kids, and St. Clair is such a small town, a hockey community, and everybody knows everybody in that little world. We played hockey against each other when we were squirts, and Little League baseball.

By third grade they grew close, drawn together by the same interests that still keep them together. In school, Dave quickly noticed that Mark could draw stuff. That told me this kid had a sense of humor.

By fourth grade they were close to inseparable, and although they didnt realize it at the time, the nature of their shenanigans would begin pushing them onto parallel paths that would eventually direct them into their respective careersDave in front of the camera and Mark behind it.

We started doing song parodies, Mark remembers. Hey Jude was Hey Poothings like that, like they were doing in Mad Maga-zine, making fun of things. We said, We could do that.

Pretty soon they realized that what Mark calls comic sensibilities was an obsession with both of them. It certainly wasnt a love of sci-ence or math, he says as Dave nods in agreement. It was more about fooling around, trying to get other kids to laugh. The whole key was that Dave was the class clown through grade school, and I was the instigator, the one behind scenes saying, Do this, do an impression of the teacher.

Daves skills as an impressionist began percolating during this era. He admits that doing something funny, getting a reaction was the daily agenda for both of them through middle school and on

s Mark Cendrowski and Dave Coulier usher you into Marks cozy Studio City living room, ostensibly to discuss their almost half-

century friendship, it doesnt take long to realize that the two Michigan transplants and sitcom vet-erans enjoy reminiscing primarily because it gives them a chance to crack each other up.

A

IN THE SPOTLIGHT Dave and Mark performing at an Ann Arbor comedy show in 1981. Top right: the two doing a sketch during a high school comedy show in 1977. Dave is on the left; Mark is on the right. Marks brother, Dwight, is in the middle.


Full Circle

into their all-boys Catholic high school. During that era, they also made a series of 8mm movies using Marks fathers camera, which Dave starred in and Mark directed.

But eventually the two became best known around their community for staging a series of fundraising events for their school in the form of variety shows featuring Daves standup comedy and Marks writing and direction. That came about after their school principal wisely decided to put Daves propensity for publicly making fun of him to some higher purpose.

I could do a pretty dead-on impression of the principal in high school, so he pulled me aside one day and said [in the principals voice], I know you do this impression of me, David. Why dont you get that Cendrowski fellow you are always clowning around with and do something for our fall drive?

They did, and the resulting ticket sales from their shows blew them away. Those events essentially were the start of my standup career, Dave explains. Before that I was get-ting up on picnic tables in somebodys back-yard, doing impressions of coaches at hockey banquets, or telling stories in the cafeteria.

A lightbulb went off for us, thinking, Hey, we could make money doing this stuff, Mark adds.

And that is where their paths, ever so temporarily, diverged. Mark headed off to the University of Michigan to study film and TV production, while Coulier moved to LA to test the waters as a standup comedian.

After graduation Mark migrated to Los Angeles, moving in with Dave in Studio City for about five years. They formed a comedy team with another friend called The Shibbletops, worked standup and wrote jokes together, and teamed up on a syndicated radio series called Cartoons of Our Lives, which was a soap opera featuring cartoon characters. All the while, both guys were having some successgetting decent gigsin their respective fields.

Then Full House struck. Dave was cast on the show while, unbeknownst to him, Mark was turned down for a stage manager job because produc-ers worried he was too friendly with Dave and Bob Saget, another standup comedian whom Mark knew. For the shows second season, they finally hired Mark.

I had no idea, Dave remembers. I showed up for work one day, and hes there and says, Im your new stage manager. I was like, OK. But it wasnt really weird. I was already used to him yelling at me anyway. Actually, it was funwe had

In grade school, any good day was a day when we could get Elizabeth Cololuca to SPIT MILK OUT HER NOSE. Not much has changed in that respect.


Full Circle

a good time.[Co-stars] Dave and Bob Saget and

John Stamos are still good friends, and they were then, Mark recalls. They were fooling around all the time. Techni-cally, my job was to try and keep them in line, and it was kind of hard because I wanted to have fun too, and screw around. I tried to crack the whip a little bit on them. But it wasnt any different than back when we were doing high school shows and in college, to be honest.

In fact, Uncle Joeys signature line on the showCut it outcame from Mark.

I told him I was going to steal it, D

Ventura Blvd Magazine - Holiday 2015

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