Go Fish Again

The blaze ignited in a deep fryer filled with tempura oil. It was after hours at Go Fish, a sushi and grill restaurant on Ojai’s main drag, and the flames raged unabated.

“It took firefighters 15 minutes to control the fire,” owner Raymond Chang said, “but the damage had already been done.”

Since his business was gutted Feb. 9, Chang has worked to get the restaurant up and running again. The reopening is planned for today, but any last-minute glitches could postpone it until after the Fourth of July.

The new Go Fish will have nearly the same interior decor. “We used to have reddish paint in the serving area, and we changed it to blue,” Chang said. “Other than that, everything is the same.”

Chang has not planned a splashy grand reopening, opting instead to give his new serving staff time to become acclimated.

For the most part, the menu also returns as it was, although there is no longer cooking at the tabletop. The lunch menu features some new combination choices.

As for Chang, the cook, he joked that he is feeling a little anxious about returning to his kitchen duties after a four-month layoff.

“I hope I haven’t forgotten everything,” he said. “I need to practice.”

DETAILS

Go Fish is at 469 E. Ojai Ave., Ojai. Lunch hours: Mon.-Fri, 11:30 a.m. to 1:30 p.m.. Dinner hours: daily, 5:30-9 p.m. Call 640-0540.

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Summer School: Do you feel like you are always preparing the same meals? Want to broaden your culinary knowledge or pick up a few unique ideas for entertaining dinner guests.

Consider enrolling in one or all of the “International Basics” courses offered through Westlake Culinary Institute’s “Let’s Get Cookin”’ series. The courses are geared toward all experience levels--you don’t need any culinary prowess to take part.

The first installment of the four-part series will be held Thursday and features “Old World European Cuisine.” Among dishes participants will learn to prepare are sweet-and-sour stuffed cabbage appetizers, beef Stroganoff and a Viennese dessert.

Instructors Phyllis Vaccarelli and JoAnn Hecht will guide students through the making of a complete meal during each session, including appetizers, salads, entrees and desserts. The emphasis in on the practical.

“A lot of the stuff we do will be new to the students,” Hecht said, “but these are dishes that you would definitely prepare again and again.”

Each course will have a morning and evening session--either of which can be attended--lasting three hours.

The rest of the schedule:

* July 13--”Mysteries of the Middle East,” the cuisines of Morocco, Tunisia, Greece and Turkey. Students will work with filo dough, a spice called harissa, pomegranate molasses, sumac, preserved lemons, dried fruits and nuts.

* July 20--”Latin Traditions,” dishes from Cuba, Mexico, Central and South America. Demonstrations will include traditional tamales and empanadas. Students will work with chilies, plantains, black beans and other staples of Latin American cuisine.

* July 27--”Cuisines of Asia,” regional foods of Vietnam, India, Thailand and Malaysia. Demonstrations include how to use and roast whole spices, curry dishes, flatbread, wrappers, noodles, broths and vegetables.

DETAILS

The first installment of the “International Basics” cooking series at the Westlake Culinary Institute will be held Thursday. Cost: $200 for the four-part series; individual classes, $55. The institute is at 4643 Lakeview Canyon Road, Westlake Village. For more information or to register, call (818) 991-3940. Internet: https://www.letsgetcookin.com.

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Winemaker: Westlake Village Inn will pour selections by Chateau St. Jean winery of Sonoma County during a special event dinner July 11. Chef Ray Swanson and his staff will prepare a multi-course meal that will include a discussion of the food and wine pairings.

The menu:

* Passed hors d’oeuvres--chive-goat cheese mousse on Parmesan crisp; charred yellowtail tuna with sweet soy and sesame; oven-dried plum tomato with Buffalo mozzarella and oregano-infused olive oil on crostini; grilled lamb with essence of orange and mint; 1998 Le Petit Etoile Fume Blanc.

* Appetizer--Maine lobster blintz served in lobster jus and butter braised artichoke hearts; 1997 Robert Young Vineyard Chardonnay.

* Salad--sampler of chilled endive; roasted shallot and tomato confit; pecorino, basil and toasted pine nuts; mango, avocado and cilantro; 1997 Sonoma Pinot Noir.

* Entree--seared veal tenderloin medallion with golden chanterelle and veal stock reduction sauce; 1996 Cinq Cepages Cabernet Sauvignon.

* Dessert--apricot granita; 1995 Belle Terre Vineyard Late Harvest Riesling.

DETAILS

Westlake Village Inn will present a winemaker dinner July 11, featuring the wares of Chateau St. Jean. The evening will begin at 7. Cost: $75, tax and gratuity not included. The inn is at 31943 Agoura Road, Westlake Village. For more information or reservations, call (818) 889-1662 or (800) 535-9978.

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.