Oxnard

Oxnard’s Classic New Small Town Salsa Festival July 29-30

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(Gerry Furth-Sides)  The 24th Annual Oxnard Salsa Festival mixes up hot Latin sounds and exotic dancing with spicy culinary flavors and children’s activities.  The event has all the old-fashioned summertime fun of a class small town. The festival, July 29 and 30, is produced by a dedicated civic team to celebrate the town and flavors of salsa.
Festival-goers are treated to live salsa and Latin jazz bands, salsa dance lessons, a tasting tent with dozens of different varieties of salsa and hot sauces and a salsa recipe challenge.
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(Photo courtesy of the SALSA FESTIVAL)

The excitement all takes place at historic Plaza Park, Fifth and “B” streets in historic downtown Oxnard from 11:00 a.m. to 7:00 p.m. both days. 
 

SALSA FESTIVAL

(Photo courtesy of the SALSA FESTIVAL)

We at LocalFoodEater have been a part of the pre-event as judges for the professional chef salsa competition for years //localfoodeater.com/salsa-festival-heads-five-sizzling-ethnic-experiences-oxnard/

                    The VIP party at Heritage Square after judging
The two days also feature a vendor marketplace, international cuisine, and a kids zone. Presented by the Oxnard Downtowners, the festival attracts salsa lovers from throughout southern California. 
Festival admission and parking are free. Main stage seating is available for $5. For festival information, call 8055354060, email info@oxnardsalsafestival.com  or visit www.oxnardsalsafestival.com and on Facebook.
Oxnard is a marvelous place to get away even for one day, and the area has enough history and activities to last weeks. It was an “insiders” celebrity hideaway so special that they named one area, “Hollywood Beach.”

24th Annual Oxnard Salsa Festival  

Celebrating Salsa – The Food, the Music & Dance! July 29-30, 2017 
Plaza Park, 500 S  (between B and C St), Oxnard, CA 93030
11:00 a.m. to 7:00 p.m. 
Free Admission and Parking

International Food at Mandalay Beach Hotel & Resort

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Embassy Suites Mandalay Bay Hotel & Resort

(Gerry Furth-Sides) The former agricultural center of the west coast is home to the  all grown up Embassy Suites Mandalay Beach Hotel & Resort still inspires the nostalgia and longing of Kipling’s soldier for the old Mandalay, in this case updating  the original smaller form with a new resort extraordinare, the sole all-suite hotel in Southern California to sit on the glorious open natural beach.

Day or night, the road to this Mandalay Is convenient and easy to drive, a few miles west of Oxnard’s center, Plaza Park.  The spotlit driveway lined with palm trees is impressive as any Scottsdale resort.  The front faces east with an impressive Spanish cathedral look; the back gently faces the Pacific Ocean, no fence except the natural dunes.  The laid back atmosphere is touched here and there with guests on their way to planning or attending weddings, business conferences, a pool party, renting biking or just plain relaxing on a bench out back.  And at day’s end, the best bed with the best view awaits.

 

Bed with the Best view in the world

View from Bed and the Deck Outside

Coast Grill’s superb server, Jacob, confirmed that we indeed were at the very same Embassy Suites Mandalay Beach Hotel that had the Sunday morning “all you can eat seafood events.”  (My husband always teased that I would be blackballed because I ate so much shrimp, uni, crab; it was heaven.) Otherwise the current grounds are hardly recognizable with a new, free-form giant swimming pool, two spas, tennis courts and enough waterfalls so that you can hear the soothing, sound of rushing water almost everywhere you walk on the property.   The conceptual design intention for the update was “to keep the integrity of the picturesque original layout, while adding a sense of luxury to the space for both residents and visitors alike.”  The designers far and away succeeded fulfilling their goal, at the same time  creating an ambience of a far away destination set in an easily accessible oceanfront location.

The magnificent back beachfront scene, tranquil and restorative, changing hourly with the light, alone fulflls this mission.  While the rugged dunes stand guard and conceal from view the beachfront ocean waves and swimmers, the walkway between dunes and hotel resort carry very pleased runners, walkers (with and without dogs) and bikers somehow transforms  a shared congenial experience.

 

Coastal Grill Restaurant

The new Coastal Grill restaurant, set against the dramatic beachfront captures both the spiffy feel of a white tablecloth eatery and casual dining.  High ceilings and multiple areas equip it to easily handle group dining parties while maintaining an intimate feeling. Views from sides of windows provide spectacular views of the Pacific.  Guests can also opt to dine by poolside or beachfront from11 a.m. to 10 p.m. daily.

Breakfast, buffet style or cooked to order, is served from 6 am to 10, compliments of Embassy Suites Mandalay Beach Hotel.  The most accomodating grill cooks wear a huge smile from 6 a.m. on at the breakfast grill station, even saying aloud they couldn’t be more pleased to make every guest happy.

Before dinner, a  complimentary two-hour Manager’s Reception was prepared for guests at the casual snack bar the large pool, offers very simple appetizers and two wines or drinks served up smartly by a candid, friendly bartender.  It’s a clever way to get guests to mingle at the little tables nearby.  The evening I started a conversation with witty couple, Maranda and Steve, Maranda turned out to know all about the spirits after working the quirky job of secret shopper at Trader Joe’s to make sure young customers showed ID.

Next came dinner in the Coastal Grill.  American fare is featured, with clean, fresh presentations, quality meats, grilled poultry, fresh fish caught from the local waters. There is a spin on classics, such the signature Cheese Burger consisting of a special blend of short rib, tri tip and New York steak with White Cheddar on a brioche bun

The young, local server, Jacob, has to be ranked one of the top five servers my last two decades of guidebook writing.  He has the intelligence and capability of keeping tables of one, two and 20 happy.  Jake’s knowledge of the food and spirits has a depth way beyond his years, and he knows his way around all the flavorful local craft beers on tap, and fine wines by the bottle or by the glass.

Jacob guided the way through a sampler meal, starting with a lobster Bisque, creamy and rich, and just enough of it in a small bowl, accompanied by a light Pinot Grigio (Tamas Estates, California). The Spinach & Artichoke Dip with Grilled Pita Chips and Shaved Regianno, had the twist of Tomato & Onion.

 

Lobster Bisque

Spinach & Artichoke Dip

The Top Sirloin, 9 oz. Prime, local Harris Ranch, served with perfectly cooked small Roasted Potatoes and beautiful haricot vert was perfection.  The accompanying Cabernet Sauvignon (14 Hands, Washington) brought out even more of the flavor.

 

A Warm Caramel Slide Dessert finished up the meal, along with a promise to walk an mile the next day. The blonde brownie with Fosselman’s vanilla ice cream and whipped cream was pure decadence, made even more self-indulgent with a side taste of the kitchen’s homemade hot fudge, and a Macallan scotch.

 

The resort contains 250 two-room suites in subtle neutrals with the most glorious firm beds. Each guest suite is divided into private bedroom/bath and living area with its own sofa bed, armchair, well-lit dining/work table, 1/2 bath, hair dryers, MP3 clock radio, two televisions, two dual-line phones, high-speed Internet access, a wet bar, mini-refrigerator, microwave oven, and an iron and ironing board.

 

Sweet Suite

The list of additional onsite amenities includes two whirlpools, a basic workout room, lighted tennis courts, business center and Wheel Run Rentals.  Sports and touring activities are available only a few miles away, including surfing, kayaking and tours of the spectacular Channel Island by way of boat.

Embassy Suites Hotels, a Hilton property, earned the Parents magazine’s 10 Best Hotel Chains for Families.  Special hotel packages are offered during the year.  For more information, please visit www.embassysuites.com.

The Embassy Suites Hotel grew up into a resort. And maybe that’s why the longing for it as soon as you leave has grown along with it.

Moqueca Restaurant Brings Brazil to Oxnard

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53cc41e8fb7a833c8f04144bab8867ef(Gerry Furth-Sides) Brazilian Moqueca Restaurant in Oxnard honors its namesake dish, moqueca, with with no less than eight of the original clay pot  versions, lovingly prepared from family recipes at this lively, spacious, glassed-in restaurant overlooking the water.  It begins by sipping Caipirinha, while purusing a descriptive full-color menu designed by the Reis son, Rodrigo.  Other gold-worthy items on the menu at Moqueca include Caldo Verde soup, Quibes, and versions of the famous Caipirinha cocktails made with cachaca (Brazilian brandy)and spicy Malagueta.

A famous regional specialty of Espirito Santo, the tiny Brazilian state along the country’s southeastern coast, Moquecas are cooked at high temperatures and carefully presented in handcrafted black clay pots.  The family travels back to the area for new pots and recipes every year.

They arrive steaming with seafood and fish in a reduction of tomato sauce that is brightly flavored with cilantro, coconut milk, limes, onion, garlic, olive oil and urucum.

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Here owner welcoming Gloria Reis presents the most luxurious version, made to order, Moqueca de Lagos Com Camarao, lobster tails Moquette with large shrimp.

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Moqueca Capixaba, makes such a popular star out of this regional cuisine. The black bowl looks very Asian in its rustic yet refined appearance. Lobster tails with shell on, perfectly cooked local shrimp and fish bobbed up throughout the rustic pot, as solid as prow of a ship ($36) There are single, double and triple portions but two bowls are substantial enough for three people, especially with the rice.

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Plantains star in the vegetarian version of the dish, and there are many vegetarian dishes on the menu to choose from as well, including soups and salads, including several with mixed greens. IMG_9808The Caldo Verde Soup is rich with pureed potatoes and collard greens cooked with bacon and sausageIMG_9804

The spice highlighting the dishes is  “urucum” (shown below), rich in proteins, iron, calcium and vitamins. It comes highly recommended scientifically as treatment for high cholesterol, hypertension, digestive and skin problems. The Cosmetic Industry also uses the “urucum” to produce beauty and tanning products. Espirito Santo-style moquecas with this ingredient reflect the Portuguese side of Brazilian cooking rather than the more African-influenced ones.

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Caipirinha, national drink of brazil, starts the meal. It originated in Brazil and is a common Carnaval drink.  The main ingredient is cachaca, a Brazilian brandy made from sugar cane.  Here hospitable server-manager, Bonnie, serves it alongside a variation,  caipifrutas. 

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Caipifrutas, a variation of caipirinha prepared with vodka (instead of the usual cachaca), Sky Vodka, limes and sugar.

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To go with the drink, complimentary bowls of Beringela, pureed eggplant, arrive on the table to spread on  toasted French bread. Malagueta, Brazil’s favorite “hot” pepper, also arrives in oil, ready to raise the heat in any of the dishes to individual taste.

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Three family favorites are among the aperitifs (appetizers), including our favorites, Quibes (yes, it is related to the middle eastern Kibbeh), made of minced beer and crushed bulgur wheat mixed with mint leaves and green onions.  It is deep fried and served with a honey mustard sauce.

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Capa Santa Granada adds an oven-baked element to lightly seasoned scallops in a half shell crusted with parmesan cheese.

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Casquinha de Caranguejo has a western appeal.  The crab meat is cooked moqueca style in its own little pot, mixed with cream cheese, then crusted with parmesan and oven-baked.

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Another rich aperitivos to share is the Coxinhas, chicken filled turnovers, and moved to the deep-fried category.  It is served with the traditional malagueta sauce.IMG_9802

Channel Islands Harbor in Oxnard has always been “gold” with its billions of dollars worth of boats bobbing in the sparkling water. These days, authentic Brazilian, Moqueca Restaurant, gifts diners overlooking it with a gold medal worthy experience.

The menu (artwork by the Sarcinelli family) is a travel story of the food, the ingredients in the food and the pots is beautifully introduced and described in words and glorious color pictures even on the takeout version.

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Moqueca Restaurant, 3550 S. Harbor Blvd., No. 201 (upstairs in the Emporium Marine Landing), Oxnard, (805) 204-0970,
//www.moquecarestaurant.com/

 

Oxnard Salsa Festival 2016 Anchors Five Ethnic Town Hits

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(Gerry Furth-Sides) A visit to Oxnard is like stepping back into time (think Ray Bradbury’s book, Dandelion Wine, and American Graffiti) .   Our five reasons why: the Salsa Festival, the Farmer’s Markets, Moqueca, the Maritime Museum and 27 Mexican restaurants.

The competition remains a wonderful, small town, second-generation family affair.  Let’s start  with this year’s professional competition judging, which took place back at La Dolce Vita Restaurant in quaint Heritage Square.  The painted “woodie” wagon on the shirt below says it all.

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La Dolce Vita was current owner Michelle Kelley’s mom, who hosted the competition for years.   Sister, Cathy Moreno, who handles the catering, put on the VIP party afterward.

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Cathy previously owned the Kitchen, which put Oxnard on the food map a few years ago with a spot on “Diners, Drive-ins and Dives” on the Food Network with Guy Fieri. 

IMG_9862Both local professional chefs and amateur salsa makers compete for top honors in the ‘2016 Great Oxnard Salsa Challenge’ during the 23rd Annual Oxnard Salsa Festival, which takes place July 30 & 31 at Plaza Park in downtown Oxnard.  The Professional Division Winners were:

  • Best Red  – BG’s Café
  • Best Green – La Veros
  • Best Specialty/Fruit- La Dolce Vita
  • Best Hot – Vallarta Market
  • Best Medium – BG’s Cafe
  • Best Mild – La Veros
  • Judge’s Choice – BG’s Cafe
  • People’s Choice – BG’s Cafe

The professional division of the salsa competition introduces the first “taste” of festival excitement for this summer’s Salsa Festival in Oxnard.   Food writers, bloggers and professionals judged the entries in a blind tasting.  Guests at the VIP party afterward who included the director plus participants who put the festival together also had a vote for “favorite.”  Below is the “cool” cake of the winner of the “hot” division.

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Because of the heat, the judging was on the outside veranda, with bags of Mission tortilla chips and little tubs of sour cream on each table along with great big tubs of beers nearby. Mild, Medium and Hot, red and green and specialty (such as fruit)  were the categories judged with a winner for best specialty and best overall.

This always brings to mind that Salsa is the Spanish term for “sauce,” although in English-speaking countries usually refers to the sauces typical of Mexican cuisine, particularly those used as dips.   The entrants are more and more of a surprise as the years go around with very liquidy and very textured “salsas,” along with new specialties.

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On the festival week-end, 40 non-professional cooks got into the action with an annual recipe contest dubbed The Great Oxnard Salsa Challenge for first place category winners and a ‘best of the best.’

The award-winning, expanded event features Southern California’s electrifying salsa and Latin bands plus salsa dance performances and non-stop salsa dancing, marketplace shopping, a fiery Salsa Tasting Tent, international foods, and an expanded Kids Korner with Tortilla Art first created in 2014 with real tortillas provided courtesy of Mission Foods. This year, a mechanical jet ride, inflatables, a giant maze and slides were added to interactive games in the parking lot, along with a climbing wall for older kids. Festival admission and parking are free. www.oxnardsalsafestival.com

The Oxnard Downtowners Festival producers are locals, not corporate event planners, who somehow maintain the town’s homespun qualities amidst their ever growing multi-faceted event, a quality that distinguishes it from the rest of the endless, international salsa circuit. The theme is simply “celebrating everything salsa — the music, the food and the dance.”  Below Jim Martin’s aerial photo.

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The Festival Marketplace Food & Shopping features a wide assortment of international foods and shopping opportunities in the Festival Marketplace, filled with close to 150 food, craft, gourmet sauce and retail exhibitors.

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Inside the big-top Salsa Tasting Tent, the Festival showcased 22 different exhibitors dished up close to 60,000 samples of all six categories of salsas by local restaurants, gourmet salsa purveyors, specialty grocers and Mexican markets and gourmet salsa vendors. (photo credit Z Studios)

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Located just 60 miles north of Los Angeles and 30 miles south of Santa Barbara, Oxnard Salsa Festival is accessible by train, car, or bus. The Oxnard Transportation Center is conveniently located just three short blocks from the Plaza Park festivities. For Festival information, visit www.oxnardsalsafestival.com

The coastal location makes for an ideal year round getaway with beach, bike riding at the harbor, sport fishing, golf and  the Dallas Cowboys Training Camp and the Channel Islands nearby. For information, please visit www.visitoxnard.com.

The 23rd Annual Oxnard Salsa Festival is presented by the Oxnard Downtowners, and sponsored by Gold Coast Broadcasting, Bud Light, Mission Foods, Ford, Pepsi, Premier America Credit Union, Ventura County Star, and many other generous community partners.

For Festival information, call 805-535-4060, 800-2-Oxnard, or visit www.oxnardsalsafestival.com