By Allison Costa

Ventura Limoncello

Lemon in the front, sweet in the middle, alcohol in the back. That’s how business owner James Carling describes the taste of his handcrafted, all-natural Ventura Limoncello. Carling and his wife, Manuela Zaretti-Carling, have been making their own limoncello for 10 years, following Manuela’s grandmother’s recipe. But with all the raves they received from friends and family who partook, three years ago they decided to take the leap and officially made it their business in February 2008.

This complex lemon liqueur originates from the Amalfi Coast in Italy but is now being made right here in our backyard, in a small facility on Palma Drive in Ventura. After two thorough baths, the justpicked lemons from Petty Ranch and Limoneira are hand-peeled to ensure that only the vibrant yellow skin (not the bitter white pith) is removed. These thick pieces of curved peel are then steeped in pure grain alcohol for a set period of time. The liquid is then strained and filtered, and mixed with a mixture of sugar and water. From the time the lemons are picked to the when the yellow liqueur is poured into their signature longneck bottles, the whole process takes four to six weeks. The result is a thick, syrupy liquid that is ready to be served ice cold as an after-dinner drink, turned into decadent cocktails, worked into a savory recipe or drizzled over vanilla ice cream.

A number of local chefs are finding fun and creative ways to use Ventura Limoncello, including a mussels dish at Restaurant Brooks, vinaigrette at the Crowne Plaza and ginger lemon cream wontons at Epiphany Restaurant in Santa Barbara.

Ventura Limoncello comes in 100ml, 375ml and 750ml bottles. Store it in your freezer and it will keep indefinitely. But with so many wonderful uses, it probably won’tlast that long. Ventura Limoncello is available in 150 locations in Southern California, including the Wine Castle in Ventura and Ojai Beverage Company. To find the one closest to you or to find recipes, visit venturalimoncello.com

Cajun Kitchen Café

In November 2007, the Cajun Kitchen Café sauntered into downtown Ventura as a hospitable home for those seeking a good old breakfast meeting place or those craving an authentic Cajun meal. Upon entering this family-owned restaurant on the corner of Palm and Main, diners are greeted by friendly staff, subtle nods to the French Quarter in the form of ornate chandeliers and funky jazz music and tables adorned with hot sauces galore.

The extensive menu offers something for everyone, and the food is solid and generous— whether you want a classic breakfast of eggs and bacon or you want to go Cajun and indulge in spicy jambalaya or a hearty seafood gumbo. While they are known for their breakfasts, at lunchtime they pack the house and serve show stoppers like Po Boys, blackened catfish and red beans and rice. Many of their specialty dishes come with sweet cornbread or fluffy biscuits.

Cajun Kitchen Café: 301 E. Main St., Ventura;
805-643-7701.

Local Butchers

It seems that the notion of the neighborhood butcher has joined the likes of black and white televisions and corded phones as a relic of the past. But maybe it shouldn’t. We know from shopping at our local farmers’ market that food seems to taste better when you have a relationship with the person you buy it from, or if you know a bit about where it comes from. But if you’re like me, you might not always extend this thinking to your meat and poultry. Or maybe it seems like too much to make an extra stop at the butcher when tackling a long list of errands.

But what if you bought your meat from someone who knows that your husband’s favorite comfort food is pot roast, someone you can run to when you have last-minute dinner guests, or someone who will metaphorically hold your hand through cooking your first beef tenderloin? Imagine getting custom cuts of meat along with a warm smile and a silly hello to your kids from the man in white behind the counter?

I’m not suggesting you have to go straight to the farm or buy only grass-fed beef and free-range poultry. But what if every once in a while we each made an effort to support a local butcher shop? Try it. It might change how you cook and shop, it might make your food taste better, or it might just make you happy to have a new friend in your butcher.

If you’re ready and willing to build a relationship with a butcher, here are a few ideas:

Frank’s Market:
Since the 1920s, the Rea family has been providing top-notch service, great steaks, tri-tip and filets. Need a little help cooking your Christmas roast? They’ll give you simple instructions and even hand-write them on the paper wrapper.
3049 E. Main St.,
Ventura; 805-643-4259.

Four Brothers Meat Market:
While most people come in for marinated carne asada, you can also pop in to pick up produce, groceries, pork, beef, chicken, Mexican specialty items and even a piñata for your next party.
2126 E. Thompson Blvd., Ventura; 805-
648-7186.

Westridge Market:
This gourmet market carries only hormone-free and antibiotic-free beef, and also free-range chickens.
802 E. Ojai Ave., Ojai; 805-646-
2762.

Laird’s Butcher Shop:
A Santa Paula institution for the past 25 years, Laird’s carries whole hams, homemade sausage, freshcut bacon, homemade beef jerky, stuffed chicken breasts. All of their steaks are aged 14 days or more.
574 W. Main St., Santa Paula; 805-
525-3517.

Lassen’s Natural Foods:
While you may not think of Lassen’s when it comes to buying your meat, this is the place to go if you’re looking for grass-fed beef. They carry Eel River grass-fed roasts, stew beef and New York strip steaks. They also carry Creekstone vegetarian-fed tri-tip, ground beef and stir-fry meat. 4071 E. Main St., Ventura; 805-644-6990.

Treasure Beach and Café

After being closed for a short stint, Treasure Beach and Café has reopened under the guidance of a new chef, Ken Calascione. Named for owner Mary Goldberg’s favorite place in Jamaica, Treasure Beach is still a neighborhood restaurant that serves simple, fresh food that is made to order.

What Calascione brings to the restaurant is a true talent for decadent pastas, a passion for soups and attention to detail. The menu boasts a small selection of salads like the orange and fennel salad with basil and lemon vinaigrette. There are pastas like spaghetti nero (dyed black from the ink of cuttlefish) with calamari, and heartier fare like pan-seared flatiron steak.

On a recent visit, the specials were awe inspiring, making for a tough decision. There was cabbage soup with pancetta, a traditional Italian salad of shrimp and white beans, and lasagna Bolognese made with homemade sausage. I opted for the roasted chicken breast. As I waited, I sat sipping tea in the crisp white dining room, enjoying the natural light pouring in the expansive front windows. I couldn’t help but notice that all the customers seem to know Mary and one another; and I overheard plenty of customers raving about their food. “This hummus is unbelievable,” one regular exclaimed.

The chicken arrived steaming hot from the oven, complete with brown and crisp herb-rubbed skin. The meat was moist and infused with the flavors of rosemary and lemon. It was served with a simple potato salad enhanced by the crunch of cucumbers and sautéed greens packed with the flavor of garlic and olive oil.

When asked why she opened a restaurant after a whole career in the entertainment industry, Mary explained, “Life is so hard, I want to offer people a place of comfort.” Well, not only has she provided a place of comfort, but this restaurant is truly a breath of fresh air.

Treasure Beach and Café: 928 E. Ojai Ave.; 805-640-0611.

Osteria Monte Grappa

In the former home of the World Flavor Café sits a new little restaurant with a big presence. Opened in October by husband-and-wife team Stefano and Tammi Bernardi, it is a true family restaurant. Translated from Italian, osteria means rustic family restaurant, and that is what the Bernardis are striving for. Though you won’t find happy meals or paper placemats that double as coloring books, you will find a kids’ menu and staff that are welcoming to diners of all ages. Whether you come for lunch or dinner, with children or without, Osteria Monte Grappa will do right by you. Sit inside in the tiny dining room or dine outside to take in the views and a bit of people watching.

The menu is based roughly on the cuisine of Northern Italy, with the addition of a few seafood dishes. They utilize local produce plus meats, cheeses and some desserts imported from Italy. The menu offers something for everyone— whether you’re in the mood for hearty rack of lamb or a thin-crusted margherita pizza. There is the insalata chiozotta, a beet salad with radicchio arugula and feta in a balsamic vinaigrette that is packed with freshness and well-paired flavors. The fettucine ai bisi di borso is a generous bowl of tender pasta full of fresh peas tossed in a cream sauce. Other dishes guaranteed to get your attention are the linguine con vongole, made with clams, white wine and garlic; and the polenta y osei, quail stewed with prosciutto, sage, mushrooms and wine, served over polenta. Rustic dishes like these are one of Chef Caesar Bello’s strong suits.

Osteria Monte Grappa: 205 N. Signal St., Ojai; 805-640-6767

Gypsy Tea Goes Biodynamic

While some of us have just wrapped our heads around the whole concept of organic, Ojai resident Zhena Muzyka, founder of Zhena’s Gypsy Tea, is taking things to the next level with her biodynamic teas.

What is biodynamic, you might ask? Well, as one of her staff members describes it, “It’s like organic on steroids.” According to their website, “The biodynamic process is the highest form of sustainable farming ... and leaves one of the smallest carbon footprints of any agricultural method.” These tea plants are grown in rich, black and biodiverse soil in Sri Lanka and southern India, and the process yields plants that are higher in nutritional content than other plants. In addition to making better teas, biodynamic farming is
also better for the land, reversing soil damage faster than a typical organic process.

Lest you think these teas are all about the process they are made from, they are truly unique and the flavors unmatchable. In addition to the biodynamic tealeaves, they add in organic fruits, flavors and essential oils. The blueberry vanilla tea hits you first with a true blueberry flavor, and the overall flavor rivals that of fresh blueberry muffins straight from the oven. The caramelized pear is sweet and pungent. Mango ginger and kiwi peach are among the other biodynamic flavors. Looking to the future, Muzyka hopes to create her very own Ojai tea blend—made with Meyer lemon peel, Pixie tangerine peel, and hibiscus and lemongrass grown in her own backyard—to sell at the Ojai Farmers’ Market. Further exemplifying the environmental and social conscience of this company, all of their teas are fair trade and organic.

Zhena’s Gypsy tea is available at Westridge Market, Rainbow Bridge, Lassen’s and Cost Plus World Market; gypsytea.com.

Allison Costa is a seasoned cook, restaurant enthusiast and lover of all things food, cooking and eating. She works as a freelance writer and restaurant critic for the VC Reporter. She lives in Ventura with her family. Check out her blog venturafoodhappenings.com.