Blogs

One of the best places in the region to see dazzling architecture is in downtown Oxnard. At Heritage Square, you'll see a collection of Victorian-style houses that were moved here from other parts of Oxnard about 20 years ago, and restored by the city and private owners. The setting is spectacular - gardens, fountains and brick walkways. You can stroll around at your leisure, or take a guided docent tour on Saturdays and Sundays.

Just a few blocks away, the Henry T. Oxnard National Register Historic District is a must-see collection of early 20^th century bungalows. You can drive down the wide, tree-lined streets, or park and walk. The District begins at the corner of Fifth and "F" Streets - and it features more than 100 houses to see!

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I never had Brazilian food before, but I'd been reading a lot of great reviews about the new restaurant at Channel Islands Harbor, Moqueca Brazilian Cuisine. So when a business associate invited me for lunch (her treat!), I jumped at the chance. We shared the Moqueca de Camarao (jumbo shrimp moqueca).  The dish came sizzling in a "moqueca" (clay pot) with rice on the side. The flavor of the sauce was unlike anything I'd never taste before, and the shrimps were cooked to perfection.  It was absolutely delicious, and I would definitely recommend it.

Do you have a favorite Oxnard restaurant you would recommend?

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Whale watching season is here! Off the coast of Oxnard, you can see magnificent gray and humpback whales migrating.  Learn more about the animals that inhabit the channel off the coast of Oxnard through the Channel Islands National Marine Sanctuary. 

Have you been whale watching lately? What did you see?

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I recently took a cooking class at La Dolce Vita in downtown Oxnard.  I enjoyed the outdoor setting -- the class took place on the porch of the restaurant  -- and thought the price was very reasonable (it included wine and the meal we prepared). Classes are offered monthy. 

The hands-on, casual approach of owner /chef Michelle Kinney made for a fun and relaxing afternoon. Themed for the upcoming holiday season, the menu featured roasted chicken with gravy; fig and prosciutto stuffing; caramelized onions with thyme & sage; butternut squash bread pudding; and for dessert - a "to die for" apple cake with toffee crust.  Most enjoyable was the camaraderie of the group as we worked together to prepare the meal --sipping wine, sharing cooking tips, and discussing favorite kitchen gadgets. 

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