Food is a main priority in my life and because of that my daily schedule results in lots of food adventures! I call them food adventures because my fiance Evan, who is also a foodie, and I are willing to drive just about any distance to eat really good food. Driving cross country 4 times, I've seen a lot of the country, different ways of living, and of course eaten all different kinds of delicious food. It’s made me appreciate all the fresh, local produce we have here in the 805 as well as made my palette search for the best representation of California.
I've always loved food and lots of it. Food competitions starting in college really made my friends see how much I could eat, pizza in particular, and how I made food the center of everything. Now, I have friends telling me about food adventures they went on and how good it was. It's awesome to know I've become associated with food and have the privilege of writing about it!
TIPS & TIDBITS
The tri-tip is the greatest piece of meat that ever could be tasted. I'm really the meat and bbq sauce loving girl that wouldn't be caught with any vegetables or lettuce ruining my sandwich. Until one day when Evan made sure I tried the tri-tip sandwich from Woody's.......
TIPS & TIDBITS
Wow is all that could be said by both Evan and I when we walked into the Toppers at Channel Islands, also known as Toppers by the Sea. Thundering and lightning, we ran inside to find a huge two story masterpiece with tons of windows to display the amazing view of the harbor. If you've ever eaten at Toppers Pizza Place before, you know each one is single story, has the basic benches, T.V.s, salad bar, etc. Well, Toppers by the Sea is definitely making a statement and redefining your idea of what this popular pizza place should look like. Your mouth will drop just like ours did in awe of what you walk into.
"A corner of France in Thousand Oaks"
As Americans, we have the idea that we need to get our money's worth for just about everything. I am definitely guilty of it, especially when it comes to food. The problem with our nation's idea of "get your money's worth" is that people interpret it as "lots of food to eat for cheap." But what if we had a new interpretation of that phrase? What if we got our money's worth by eating smaller portions with better ingredients? At Chocolatine, that is what they are all about; a sit down eatery providing a menu of home-made quality items with all the personal touches that reflect their French backgrounds.
Tucked away in Old Moorpark, off the beaten path, Carli's Bistro is found with a feel of a beach house; frayed bamboo looking umbrellas contributes to this feel on their outdoor front patio. I love how they have their patio in the front because they are right across the street from the AMTRACK train tracks and can catch that every once in awhile, as well as just be entertained from the people walking by. It's very low key and quaint so you get a feeling of "kick off your shoes and stay awhile" eating in the historic area; being in a rush is not what Old Moorpark is about.
Beginning of October and it's still hot out? Oh yeah! Savor those last cool refreshing drinks before the cold hits, jackets come out of hibernation, and all you can think about is needing warmth. It seems like almost everyone is ready for the change in whether, but not this girl. I'm soaking up the last of the summer heat and pairing it with a boba smoothie!
Have you ever wanted to be "that friend" who introduces some food place or tasty food dish, that everyone gets hooked on and thanks you each time they have it because their life wasn't complete until they tried it? Believe it or not, "that friend" becomes a hero; lives have changed for the better. YOU can be that friend! All you have to say is one word....... boba.
Former leading lady of the corporate chef world, Candace Hilger couldn’t have been happier to leave the confined strict rules and guidelines, to more freedom as Executive Chef at the new restaurant and wine bar, Twenty88. Located in Old Towne Camarillo by owners Vince & Annette Pillard, she is having fun experimenting with what works for her menu and staffing her kitchen with talented, eager, and more importantly, fun people with a passion for cooking.