Each fall I look forward to attending Taste of Conejo at the Four Seasons Hotel in Westlake Village. Presented by the Greater Conejo Valley Chamber of Commerce, the annual event is a terrific opportunity to sample food and beverages from area restaurants, wineries and bakeries.

Between 1,300 and 1,400 guests attended this year’s Sept. 27 fundraiser.

About 70 food and beverage vendors filled the elegant Grand Ballroom and adjoining tented patio with tasting stations draped in white tablecloths and flourishes of autumn decor. Choices included sandwiches, sushi, cupcakes, cannolis, ale and zinfandel. W ith commemorative wine glass and tasting tray in hand, guests went from table to table and sampled foods both casual and elegant. Participating restaurants included Mastro’s Steakhouse, Zin Bistro Americana, Secret Garden, Casa Escobar, Wolf Creek Restaurant and Brewing Company, Italia Deli, Jersey Mike’s Subs and Fresh Brothers. C antara Cellars, Wades Wines, Vom Fass, Ladyface Alehouse and Brasserie, and Ventura Limoncello Company were just a few of the beverage vendors keeping glasses filled.

DELICIOUS SPREAD—Ventura resident Amy Albertson chooses a sample of the Sheraton Agoura Hills cuisine during Taste of Conejo, an event highlighting local restaurants and wineries, on Sept. 27 at the Four Seasons Hotel in Westlake Village. For the second year in a row the event was a huge draw. IRIS SMOOT/Acorn Newspapers Everyone seemed to save room for dessert. Tempting confections were created by Sweet Arleen’s, Champagne French Bakery Cafe, Nothing Bundt Cakes, Valley Bakery, Missy’s Cupcakes and others.

Live music and a center stage runway fashion show provided the evening’s entertainment. Onlookers watched community leaders model fall and holiday fashions from local retailers Tommy Bahama, Twyla K, Dressbarn and Jack’s Shoes of Westlake.

As Tommy Bahama showcased its fall denim collection for men and women, Debbie Mac- Donald, the company’s Southern California regional manager, commented on the energy and enthusiasm throughout the ballroom.

“Tommy Bahama never misses a good party, and this is a good party,” she said with a laugh. “Not all taste events have a fashion segment. This is great.”

Vendors mingled with guests, introducing them to their craft, cuisine, cooking style and food philosophy. Hampton’s restaurant and the Health and Longevity Institute, both located at the Four Seasons, demonstrated their commitment to the preservation of fruit and vegetable varieties by displaying bushel baskets filled with heirloom fruit.

A small card with the identity and origin of the fruit was placed beside each basket. Some of the rare apples came from tree seedlings in New York that dated back to the 1820s.

Using produce from the hotel’s garden and local organic farms, chef Alexander Porter prepared seasonal heirloom melon gazpacho with toasted pumpkin seed, cucumber crostini with smoked salmon mousse and smoked bean salad on a crispy wonton.

The Health and Longevity Institute served bites of flavorful pumpkin bread and offered copies of the recipe, which uses whole wheat flour and less sugar and oil than traditional pumpkin breads.

Thousand Oaks resident Sergio Weisskirch was happy to see one of his longtime favorite Calabasas restaurants, Saddle Peak Lodge, participating in the festivities.

He praised the restaurant for its large selection of game entrees and was not disappointed when he tasted the elk tenderloin with vanilla butternut puree and brandied cherry prepared and served by chef Sean Soszynski.

“Excellent,” Weisskirch said after taking a bite.

Barry Fogel, general manager of Nate ’n Al of Beverly Hills Delicatessen in Thousand Oaks, was so taken with the maple bacon bread pudding prepared by Sweet Arleen’s of Westlake Village that he had a second bite-size piece (he wasn’t the only one having seconds).

Accolades were given to the Chamber for putting on the memorable event.

Kelli Lighthizer, the group’s director of community relations and events, praised the team of professionals at the Four Seasons and the generosity of vendors, retailers, and business and service organizations. She was thrilled so many people came to support the Chamber and event participants.

Perhaps that’s what makes Taste of Conejo such a success: the wonderful collaboration of and support from members of our own community.

You may contact Patti Feddersen at pattifeddersen@gmail.com.