Savor a taste of Ojai at home or give the gift of the valley’s local flavors with the Taste of Ojai Collection box. Includes A Taste of Ojai by Chef Robin Goldstein, The Farmhouse branded G.K.P. apron, OJAI wine tote, Ojai Valley Inn branded Corkcicle travel mug, and a Bumble Bee Seed Pop, as well as locally produced honey, olive oil from Ojai Organics, and Ojai Habanero Jelly. This curated Taste of Ojai collection comes in a custom Ojai Valley Inn wood box that is made with FSC-certified materials. For every box purchased, the maker plants a tree through the non-profit Trees for the Future.
Pascale Beale is a remarkable person & if you don’t know about her YOU SHOULD!
She is a 9X cookbook author, food photographer & stylist.
Born in England, spent her summers in France. Great cook, baker & friend-
Her books are full of great recipes & photos & make a perfect gift-
I bought them ALL!
Pascale sells Ojai Habanero Apricot Jam in her gift sets & singles online!
Check out her online shop HERE
Her fabulous cookbooks are HERE
March Cocktail 6 oz Ventura Spirits “Haymaker” Vodka 2 oz fresh lime juice -save rind to moisten glass rims 1-2 T Ojai Jalapeño Jelly 10-20 fresh mint leaves Ice Sugar -for glass rims __________ 1 can of “Langers” organic ginger sparkling water __________ Fresh mint Edible flower __________ 1. Juice limes 2. Moisten glass rims, then run through sugar 3. In a cocktail shaker: combine ingredients except bubbly water 4. Use a knife or muddler to incorporate Jelly & mint 5. Shake vigorously for about 30 seconds 6. Pour into sugar rimmed cocktail glasses & top off with “Langers” organic ginger sparkling water, or your favorite 7. Garnish with mint & an edible flower -I used homegrown arugula flowers
I tried to call ahead but didn’t get through. Turns out you need to add a “1”
to the number listed on YELP- here’s the correct way to dial from the USA: 011-51-1-612 157-1625 Ok, so my hope was to bake for free & learn lots from the legendary Marcus Spahr,
so I just showed up, apron in tow.
Instead we had lunch, talked & then did business at his digs in the charming,
quaint little town of El Triunfo, Baja CA Sur.
Marcus is a self taught baker & has baked every day for 21 years.
He even built his mesquite wood-fire ovens for his Caffe.
Before Caffe El Triunfo there was Caffe Todos Santos, over on the west coast of Baja.
From start to finish Marcus’ bread fermentation process takes 24 hours to make.
His method develops more complex & mildly acidic flavors, which give his breads
a natural sweetness & nut-like character.
If you haven’t had the pleasure of a meal in his pizzeria or bakery, I highly recommend that you include an afternoon in El Triunfo for your next trip.
It’s really the best of two worlds: authentic Mexican charm & artisan pastries…
& it shouldn’t be missed! PS while supplies last, FIND Ojai Jelly at Caffe El Triunfo
Do your kids have the lunch box blues?
Try adding a little Ojai Jelly to their PB&J-
OR add peanut butter or almond butter to the crease of a few
sticks of celery, then add a side of Ojai Jelly for a fun