Ice King’s Reign

Italian Ice King in Thousand Oaks seems to be getting more New York by the minute. It’s already a destination that East Coast natives can fondly compare to an honest-to-goodness Italian ice joint, and proprietor Doug Fain has expanded his product line to include other sentimental favorites: a line of kosher knishes and several flavors of gelato.

The knish--a weighty pocket of dough stuffed with potato--is not new to Southern California. However, Fain can claim a distinctive connection to the delis of New York. “I ship them in from a guy in New York who has been making them there for years,” he said. “They’re a big hit with transplanted New Yorkers nostalgic for a taste of home.”

There are spinach, broccoli, kasha and potato knishes, plus a squared cheese version.

However, Fain considers his most important development at Italian Ice King to be a new line of Italian ice cream, a.k.a. gelato. Fain said he imported special ice cream-making equipment from Italy to make the desserts himself. Note: gelato does not contain as much air as its American counterpart and therefore features a denser, creamier texture. Fain said his recipes also have 33% less butterfat than regular ice cream.

Gelato flavors available are chocolate, vanilla, chocolate chip, mint chocolate, hazelnut, green tea, white chocolate and Jack Daniels butter pecan. Watch for new concoctions in the near future.

DETAILS

Italian Ice King is at 2687 Thousand Oaks Blvd., two blocks west of Hampshire Road, in Thousand Oaks. Daily, noon-8 p.m. Call 379-4425.

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Chef Jimmy Doctolero at Rosarito Beach Cafe in Ventura will prepare and host a wine-tasting dinner on Monday.

The four-course menu and wine pairings are: stuffed wild mushroom crepe, sprinkled with truffle oil, paired with Pinot Noir, Morgan Winery; crispy watercress and pine nuts salad, paired with Gevurztraminer, Babcock Vineyards; braised shank of lamb on soft polenta, served with root vegetables, paired with Cabernet Sauvignon, Deloach; and poached D’anjou pears with warm chocolate sauce, paired with a 20-year-old port, Sandeman.

Seating for the dinner will be at 6:30 p.m. The prix fixe is $50, gratuity not included. The restaurant is at 692 E. Main St., Ventura. For more information or reservations, call 653-7343.

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Leeward Winery’s annual holiday open house will take on added significance this year--a 20th anniversary celebration.

During the weekend-long event, proprietors Chuck Brigham and Chuck Gardner will offer visitors a chance to taste and compare current releases, along with barrel samples of the 1998 Napa Valley Merlot. The wines will be paired with culinary goodies prepared by Capistrano’s Restaurant at the Mandalay Beach Resort.

The event is free. Hours: Saturday and Sunday, 10 a.m. to 4 p.m. The winery is at 2784 Johnson Drive in Ventura. For more information, call 656-5054.

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Count 71 Palm Restaurant in Ventura among the worldwide celebrants to fete the arrival of Beaujolais Nouveau 1999, an annual ritual to observe the new wines from France’s Beaujolais region.

On Thursday the restaurant will offer a special three-course dinner, which will include one glass of Beaujolais Nouveau 1999 by Georges Duboeuf.

The courses: choose from a butcher plate or salad Lyonnaise; coq au vin or grilled salmon Bearnaise; warm apple tart with vanilla ice cream and caramel sauce.

Cost: $32 per person, not including tax or tip. The restaurant is at 71 N. Palm St. For more information or reservations, call 653-7222.

FYI

Le Rendez-vous in Newbury Park and Cafe Provencal in Thousand Oaks will also hold annual Beaujolais Nouveau special tasting and dinner events on Thursday. For more information, you can reach Le Rendez-vous at 498-1019 and Cafe Provencal at 496-7121.

Rodney Bosch writes about the restaurant scene in Ventura County and outlying points. He can be reached at 653-7572, fax 653-7576 or by e-mail at: rodney.bosch@latimes.com.