Local Events  Feature Food & Drink 3

The Greater Conejo Valley Chamber of Commerce’s 7th Annual Taste of Conejo (Oct. 1) and Senior Concerns’ The Ultimate Dining Experience (Sept. 26) are two annual events featuring delicious food and drinks from local restaurants and wineries/breweries. We highlight a few of them here.

Los Agaves Halibut Ceviche

Ingredients

1 lb halibut

1 whole tomato

1/2 purple onion

1/2 bunch of cilantro

shredded carrot

jalapeno

dash of oregano

2 cups lime juice

salt to taste

shredded lettuce

guacamole

tortilla chips

Directions

Cut halibut into bite-size pieces. “Rest” fish in lime juice for 12 hours. Add salt to taste. Chop and shred veggies. Mix veggies and fish together. Serve over shredded lettuce guacamole. Add a handful of tortilla chips. Eat to your heart’s desire — delicioso!

Los Agaves Restaurant 30750 Russell Ranch Road, Westlake 

Twisted Oak Tavern Signature Glazed Pork Belly Bites

(Served with two craft beers by its in-house brewery, The LAB Brewing Co.)

Directions

Soak a 2 lb cut of pork belly in brine for 24 hours.

Once brined, cut the pork belly into bite-sized pieces, and then fry upon order (10-12 pieces per order) for 3-4 minutes, or until each bite is fully cooked.

Once cooked, glaze the pork belly bites with a mixture of soy sauce and dark brown sugar. For the mixture, use as much dark brown sugar to taste, more for a sweeter taste, and less for saltier.

Place the bites on a bed of toasted sesame aioli, top with sesame seeds, and garnish with pickled honeydew melon and micro-celery.

Twisted Oak Tavern 30105 Agoura Road, Agoura Hills

Mouthful Eatery Blue Cheese Mac with Bacon

Ingredients

4 ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

4 ounces blue cheese

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

½ cup bread crumbs

½ cup potato chips (Crushed)

2 tablespoons freshly chopped basil leaves

Directions

Preheat oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Heat the milk in a small saucepan, but don’t boil it. Melt butter in a medium pot; add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook 1-2 mins. more, until thickened and smooth. Turn off heat, add the Gruyere, blue cheese, 1 t salt, pepper and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into a gratin dish.

Combine bread crumbs with potato chips and season with salt. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 25 to 30 minutes until the sauce is bubbly and the macaroni is browned on the top.

Mouthful Eatery 2626 E Thousand Oaks Blvd, Thousand Oaks

Geppino’s Sicilian Kitchen Bruschetta

Geppino’s Bruschetta was paired with Sunland Vintage Winery’s Tre Ragazzi NV at Ultimate Dining.

Dice the following ingredients:
4 oz Roma tomatoes
1 oz red onion
1 Tbsp fresh basilThe Greater Conejo Valley Chamber of Commerce’s 7th Annual Taste of Conejo (Oct. 1) and Senior Concerns’ The Ultimate Dining Experience (Sept. 26) are two annual events featuring delicious food and drinks from local restaurants and wineries/breweries. We highlight a few of them here.
0.5 oz peeled garlic cloves

Combine these in a bowl and add 2 oz balsamic vinaigrette and 1/4 tsp salt & pepper.
Dice 4 oz fresh mozzarella (set aside)
. Cut 6 slices of a baguette and toast. Top slices with a little bruschetta mix, mozzarella and a drizzle of balsamic glaze!

Geppino’s Sicilian Kitchen 3316 E Thousand Oaks Blvd., Thousand Oaks

Sunland Vintage Winery Tre Ragazzi NV

California

Three different wines are combined to produce Sunland Vintage Winery’s signature Italian varietal blend. The combination of the three results in a very smooth wine with a delicate finish, that is quite complex. The plummy character comes from the Barbera, the vanilla notes from the Sangiovese, and the rich, chewy, deep and long-lasting flavors come from the Nebbiolo.

Sunland Vintage Winery 1321 E Thousand Oaks Blvd #108, Thousand Oaks