Arroyo Monthly January 2011 by Southland Publishing

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G R E A T E R

P A S A D E N A

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ARROYO VOLUME 7 ~ NUMBER 1

M O N T H LY

22 BEAUTY 10 TURNING BACK TIME So-called acupuncture facelifts are designed to freshen one’s appearance without surgery. –By Kirk Silsbee

HEALTH AND FITNESS 19 BURNING DOWN THE HOUSE As the driving force behind Equilibrium Pilates Studio, Annabelle Rosemurgy strikes a balance between fitness, work and life. –By Brenda Rees

22 LEADER OF THE PACK Brent Foes’ racing bikes, handmade in Pasadena, help set the industry standard. –By Noela Hueso

26 YOU ARE WHAT YOU EAT A diet rich in plant-based food is key to preventing cancer. –By Brenda Rees

DEPARTMENTS 9 FESTIVITIES USC’s Thornton School of Music and Levitt Pavilion Pasadena 31 KITCHEN CONFESSIONS A delicious solution to all your bunny woes 39 DINING The Royce at The Langham Huntington, Pasadena takes a bow. 47 THE LIST Kenton Nelson speaks, “Cavalia” comes to town, Taiwanese puppets and more ABOUT THE COVER: The new Foes Hydro bike navigates rocky terrain in Moab, Utah. Photo courtesy of Foes Racing.

ARROYO ~ JANUARY 2011 ~ 5

EDITOR’S NOTE

AH, JANUARY. YOU’VE DRUNK PICKLE JUICE OR BURIED yourself to the neck in moist river sand or whatever your people do to cure a hangover. And now it’s time for the real headache — fitting into last summer’s jeans. Well, fear not. Arroyoland is full of folks ready and willing to give you a hand. Take Brent Foes, the founder of Foes Racing bikes, which are handmade in Pasadena. Noela Hueso, Arroyo Monthly’s sportif correspondent, sat down with the trim mountain biker to learn how serendipity stepped in to make him an industry innovator and leader. Brenda Rees, who is fearless in her pursuit of the facts, donned her no-nonsense spandex to sweat through a new generation of Pilates exercises at Glendale’s Equilibrium Pilates Studio. Leading the class was Annabelle Rosemurgy, who demonstrated horse vaulting — performing gymnastics on horseback — at the 1996 Summer Olympics. As Rees discovered, Rosemurgy brings her quest for excellence to her butt-kicking classes. Of course, you aren’t only what you do — you are what you eat. And if you’re smart, you’ll eat a diet of mostly fruits and vegetables. Rees investigated what plant foods researchers are — and aren’t — currently looking at as possible tools to help lower your cancer risk and boost overall health. She also offers suggestions for learning how to make your own better choices. Okay, health, shmealth. How about good old vanity? Kirk Silsbee went under the needle to find out whether so-called acupuncture facelifts, which don’t involve surgery, actually do the job. Thinking about looking and feeling better in 2011 yourself? Start by just turning the page. — Irene Lacher

ARROYO MONTHLY Altadena, Arcadia, Eagle Rock, Glendale, La Cañada Flintridge, La Crescenta, Montrose, Sierra Madre, Pasadena, San Marino and South Pasadena

EDITOR IN CHIEF Irene Lacher PRODUCTION MANAGER Yvonne Guerrero ART DIRECTOR Joel Vendette JUNIOR DESIGNER Eisen Nepomuceno WEB DESIGNER Carla Marroquin COPY EDITOR John Seeley CONTRIBUTORS Leslie Bilderback, Michael Burr, Michael Cervin, Scarlet Cheng, André Coleman, Mandalit del Barco, Patt Diroll, Gary Dretzka, Jenn Garbee, Lynne Heffley, Noela Hueso, Katie Klapper, Ilsa Setziol, Kirk Silsbee, John Sollenberger, Nancy Spiller, Bradley Tuck PHOTOGRAPHERS Johnny Buzzerio, Teri Lyn Fisher, Gabriel Goldberg, C.M. Hardt, Melissa Valladares ADVERTISING DIRECTOR Dina Stegon ACCOUNT EXECUTIVES Fred Bankston, Carolyn Johansen, Leslie Lamm, Alison Standish, Cynthia Vazquez ADVERTISING DESIGNER Carla Marroquin VP OF FINANCE Michael Nagami HUMAN RESOURCES MANAGER Andrea Baker

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6 ~ JANUARY 2011 ~ ARROYO

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FESTIVITIES

1. David Bohnett and Tom Gregory

USC Thornton School of Music Dean Robert Cutietta of Pasadena presided over a festive celebration of the season

2. James Conlon, Jennifer Ringo, Niki Nikias, USC President C. L. Max Nikias, Carol Henry and Warner Henry

and the school at the 24th annual Charles Dickens Dinner at The Millenium Biltmore Hotel in downtown L.A. After being greeted by carolers in Victorian dress, supporters converged on the Crystal Room for a varied menu of student performances and a dinner of sea bass and filet of beef. Honorees

were philanthropists David C. Bohnett and John C.

4. Warner Henry, David Bohnett and Carol Henry

Herklotz and L.A. Opera Music Director James Conlon, whose praises were sung — or rather spoken — by faculty

BACKGROUND: Dean Robert Cutietta, Marybeth Cutietta, James Conlon, Jennifer Ringo, David Bohnett, Valerie Sugar and Ronald Sugar

member and star baritone Rod Gilfry, among others. The benefit’s supporters included Suzanna Guzman, Gayle and Edward Roski, Michelle and Roger Engemann, Carol and Warner Henry and Alice and Joe Coulombe. “What tonight is really about,” Cutietta told the black-tie crowd,

3. Ronald Sugar, Valerie Sugar, Gayle Roski and Edward Roski

“[is] hearing performances by the next generation of musicians and ensuring future generations will have music just like we do.” 1. David and C.J. Whitcomb, Levitt's executive director, with Mayor Bill Bogaard and Nancy Davis 2. Honoree C.J. Floraline Stevens and Darrell Brooke, board president

PHOTOS: Steve Cohn Photography (USC); James Park (Levitt Pavillion)

BACKGROUND: Guests bidding on live auction items

Some 300 supporters of The Levitt Pavilion Pasadena converged on the city’s historic Masonic Temple on Nov. 7 for the entertainment venue’s seventh annual gala, themed “The Golden Age of Hollywood, where The Friends of The Levitt Pavilion honored board member Floraline Stevens and the Mijares family. Guests bid on 65 silent auction and 15 live auction items to help fund the Levitt’s ninth season of 50 free summer concerts. 1

ARROYO ~ JANUARY 2011 ~ 9

BEAUTY

TURNING BACK TIME SO-CALLED ACUPUNCTURE FACELIFTS ARE DESIGNED TO FRESHEN ONE’S APPEARANCE WITHOUT SURGICAL INTERVENTION. BY KIRK SILSBEE

Says accredited Burbank acupuncturist Charles Yarborough, who has performed acupuncture facelifts for six years, “The baby boomers are redefining how to age. Many of them are working longer and they realize that it’s a youth market out there. I see professional women, 40 and older, but some men too. They want to look good for their social life and jobs.” My own journey started out somewhat serendipitously. A torn tendon sent me to a specialist who recommended surgery but first sent me to a physical therapist. Two months of rigorous training saved me from the surgeon’s knife, yet I still had residual pain and weakness in my arm. My wife suggested I consult her acupuncturist. Dr. Cathryn Hu was trained in acupuncture and herbology in China and the U.S. and is board certified by the National Committee of Certification for Acupuncture and Oriental Medicine. In private practice for more than 25 years in America, she’s also a Clinical Research Facilities Committee member at the UC Irvine Center for the Study of Complementary Medicine. At her Advanced Acupuncture office in Arcadia, Dr. Hu exam10 ~ JANUARY 2011 ~ ARROYO

ined me thoroughly and then pronounced: “I think we can heal your tendons.” No one had offered that kind of hope to me before. She inserted fine needles in and around my shoulder. Occasionally one would burn, which Dr. Hu explained was indicating a problem area. Small clamps were attached to those needles, stimulating them with electrical current. Regular visits have allowed me to resume physically demanding activity. I learned that some of Dr. Hu’s patients come to her for ongoing facial rejuvenation treatments. Not exclusively actors and actresses who need to parade down the red carpet, many clients simply want to look and feel their very best. But acupuncturists who minister to boomers and beyond usually shy away from the term “nonsurgical facelift.” “It’s borderline misrepresentation,” says Yarborough. “If you define a facelift as cutting and pulling back, then acupuncture does none of that.” New York City acupuncturist and trainer Elizabeth Wakefield (with whom Yarborough studied), also eschews the label. “It’s false advertising,” she says. “I never use the term ‘cosmetic’ either, because if my patients are willing to do the work, I’ll show them lifestyle changes to make.” How does acupuncture help? Chinese medicine seeks a free flow of energy, increased blood circulation, adequate secretion of bodily fluids and improved overall health as a means to facial rejuvenation. In China, Dr. Hu provided restorative facial therapy to actresses. “I took a two-year elective training for facial rejuvenation,” she says. “We had a contract with a motion picture company to work on actresses whose skin had been damaged by harsh stage makeup.” My wife treated me to Dr. Hu’s facial procedure, which she tailors to the specific skin and needs of each client. First Dr. Hu examined me, then did a computer skin analysis and a check of my body’s condition. A weak or uneven pulse, dry skin, cold hands and feet can all indicate internal problems. Hormonal imbalances may leave scars, varied pigmentation, acne and wrinkles. As Dr. Hu explained, properly placed acupuncture needles can stimulate blood flow to nourish the facial area and speed collagen production. “With acupuncture and acupressure stimulus,” she said, “we release the qi (pronounced chee) or energy to increase collagen production. It brings blood flow and plumps up the skin.” Wakefield, whose Chi-Akra office is in Manhattan, says, “As we age, our skin loses its collagen integrity. Positive microtrauma to the face brings blood to the skin.” First, Dr. Hu targeted my wrinkles by drawing up loose skin and inserting needles into the affected areas. She then placed magnetic patches on my face for

“WITH ACUPUNCTURE AND ACUPRESSURE STIMULUS. WE RELEASE THE QI OR ENERGY TO INCREASE COLLAGEN PRODUCTION. IT BRINGS BLOOD FLOW AND PLUMPS UP THE SKIN.” –DR. CATHRYN HU

PHOTO: ©iStockphoto.com/Elena Ray

WITH MY ROUGH-HEWN VENEER, I WOULD NEVER BE MISTAKEN FOR A METROSEXUAL. YET THERE I WAS RECENTLY, UNDERGOING AN ACUPUNCTURE FACIAL REJUVENATION PROCEDURE. AFTER ALL, IS THERE AN ADULT OVER 30 WHO HASN’T LOOKED IN THE MIRROR AND WISHED FOR AN IMPROVEMENT? NO SURPRISE THEN THAT NONSURGICAL “FACELIFTS,” LIKE MY ACUPUNCTURE PROCEDURE, ARE GAINING CURRENCY IN A WORLD WITH SUPERMARKET TABLOIDS FULL OF CAUTIONARY TALES OF PLASTIC SURGERY GONE AWRY. AND WHAT I EXPERIENCED –– AND LEARNED –– IS THAT THOUGH THE CLOCK CAN’T BE TURNED BACK, IT CAN RUN FORWARD IN OUR FAVOR.

about 10 minutes, producing a mild tingling sensation. Low-level electrical stimulation to flabby facial muscles caused my muscle fibers to contract; Dr. Hu said the exercise toned problem spots. She applied a Pearl Whitening mask (it uses the powder of real pearls, minerals, amino acids and proteins) over a gauze mesh for 15 minutes to refresh and hydrate my skin. As it dried, she massaged my stressed-out facial muscles by hand to boost circulation. She then peeled off the mask and continued to rev up my circulation by applying acupressure through a warm compress. She again hydrated my face with a mister filled with a customized vitamin-enriched solution of herbal toner and collagen gel. Dr. Hu then scrubbed my face with a tailored mix of organic enzymes and exfoliants, gently massaging the contours of my face to lift away dead skin. She applied a deep-cleansing solution enhanced with Vitamin C and other antioxidants to the skin on my neck and upper chest, to tighten it and balance the PH factor. Then she ran a naturally cool jade roller around my eyes to reduce puffiness and minimize wrinkles, following that with acupressure around my head and neck, to speed absorption of lotions and solutions and stimulate blood flow. As a finishing touch, she applied SPF 28 sunscreen made with green tea, another potent antioxidant. I felt very relaxed, yet my skin tingled and glowed, and my facial creases appeared to be reduced. The process lasted an hour and cost $125. My wife was ecstatic and I was a better-looking version of my usual self. AM ARROYO ~ JANUARY 2011 ~ 11

BEAUTY

TURNING BACK TIME SO-CALLED ACUPUNCTURE FACELIFTS ARE DESIGNED TO FRESHEN ONE’S APPEARANCE WITHOUT SURGICAL INTERVENTION. BY KIRK SILSBEE

“WITH ACUPUNCTURE AND ACUPRESSURE STIMULUS. WE RELEASE THE QI OR ENERGY TO INCREASE COLLAGEN PRODUCTION. IT BRINGS BLOOD FLOW AND PLUMPS UP THE SKIN.” –DR. CATHRYN HU

PHOTO: ©iStockphoto.com/Elena Ray

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—CONTINUED FROM PAGE 13

overseen projects from Pasadena to Beijing, was honored with an American Institute of Architects award and seen its designs showcased in a wide array of publications including Architectural Digest, L.A. Architecture, the LA Times and Kitchen Trends. “Each type of space we treat a little bit differently,” Coane continues. “Yet it should all flow seamlessly and naturally, both functionally and aesthetically.” Of course, ‘sculpting’ a home into a treasure trove of memories doesn’t just happen. Most of us need a fair amount of help to transform our vision of a dream home into a reality. What should we look for in an architect as we begin the design process? “An architect should be able to take your desires and synthesize them into a vision that takes those wants and needs to a higher level – both beautifully and functionally,” says Houston. “On the practical side, the architect you select should be someone you have a common ground with, whose values and vision you share to the point where you’re comfortable in expressing yourself openly and honestly. You should be in sync with one another.” For Nott, a good architect must do more than listen to your needs. “Look for an architect with a long track record and experience with the local city and building departments,” he advises. “Review the style of work the architect specializes in – be it Craftsman, Colonial, Spanish or Modern.” An architect should also be a bit of a magician, with the ability to conjure up a new idea or two. These “nice surprises,” says James Coane, should wholly exceed a client’s expectations…and then some. “I always enjoy it when clients discover during construction great things we created that they may not have been anticipating,” Coane continues. “Perhaps we capture a great view they didn’t know they would have. Or we introduce special lighting or ceiling shapes or moulding details that completely captivate them.” Rodriguez sounds a more cautionary note, however. “In an economy where you only get one shot at your investment, you want to make sure you have the most capable and experienced person on your team. Architects are only as good as the last project they worked on,” she says. “Did it get built within budget as it was designed or did the client have to regrettably compromise their vision? The last thing you want is to work with an architect who designs beautiful structures that are completely unbuildable due to a complete disconnect between what it actually costs to build it. “ Yet tacking a construction project is not for the faint-hearted. As anyone who’s ever embarked upon an adventure in any kind of architectural wonderland is well aware, stressful moments are as inevitable a part of the process as hammers, nails, noise and dust. But stress can be lessened, our team of experts agrees. “Compile a complete set of architectural plans that covers all the desired work,” Nott advises. “Try to spell out as many interior details and finishes as you can, early on. Make sure your contractor provides you with a complete construction and payment schedule. Eliminate as many surprises as possible.” —CONTINUED ON PAGE 17 | ADVERTISEMENT |

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One way to do this, adds Rodriguez, is to hire a firm like HartmanBaldwin that specializes in providing clients with backup. “Hiring an all-inclusive architecture, construction and interior design firm can minimize, if not eliminate, the unnecessary stress of overrun schedules, budgets, poor service and quality,” she points out. Also, perspective is important. Focus on the finished product rather than on what went wrong. Remind yourself that, as the 1929 Tin Pan Alley song proclaims, happy days will be here again. “I encourage clients to remember that remodeling your own house is really a unique and glamorous thing,” says Coane. “After all, very few people get to create their own space in life. When the project is all done and it turns out great, who’s going to remember a few stressful days in the past? They’re easily forgotten.” Fortunately, what many Pasadena area residents have never forgotten is to revere our community’s architectural heritage. The San Gabriel Valley – in fact, all of Los Angeles – boasts an impressive array of historic properties by architects ranging from Wallace Neff and Paul Williams to Frank Lloyd Wright. But is it possible to respect a home’s architectural integrity and still make it compatible with the needs of those inhabiting it today? “Architecture is a marriage of art and science,” explains Houston. “Our job is to synthesize the client’s needs into a plan that focuses on both aesthetics and practicality. Yet the period and style of character homes often dictates that new technology be introduced but concealed in those homes, because you want to maintain character. In modern buildings, technology can be more openly expressed.” —CONTINUED ON PAGE 37

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HEALTH AND FITNESS

BURNING DOWN THE HOUSE AS THE DRIVING FORCE BEHIND EQUILIBRIUM PILATES STUDIO, ANNABELLE ROSEMURGY STRIKES A BALANCE BETWEEN FITNESS, WORK AND LIFE.

PHOTOS: Courtesy of Annabelle Rosemurgy

BY BRENDA REES

STEPPING INTO ANNABELLE ROSEMURGY’S EQUILIBRIUM PILATES STUDIO ON GLENDALE’S BUSY BRAND BOULEVARD, I KNEW MY REAR WAS GOING TO BE IN BIG TROUBLE. THIS WAS NOT YOUR EVERYDAY PILATES STUDIO. INSTEAD OF THE USUAL PILATES APPARATUS YOU WOULD TYPICALLY FIND –– BARRELS, TOWERS, CADILLACS –– THIS SPACIOUS ROOM WAS FILLED WITH PROFORMERS, A SOUPEDUP VERSION OF THE CLASSICAL REFORMER THAT HIT THE EXERCISE SCENE ABOUT TWO YEARS AGO; ONLY A HANDFUL OF STUDIOS IN THE LOS ANGELES AREA POSSESS ONE. PILATES SPX CLASSES (A COMBINATION OF PILATES AND WEIGHT TRAINING WITH A CARDIO CHASER) ARE ON TAP DAILY AT THIS ONEYEAR-OLD FITNESS STUDIO. —CONTINUED ON PAGE 20

Annabelle Rosemurgy corrects a Pilates student’s form.

ARROYO ~ JANUARY 2011 ~ 19

HEALTH AND FITNESS

Clockwise from top: Annabelle Rosemurgy is cheerful but determined; Rosemurgy demonstrates horse vaulting in her “glory days”; Rosemurgy’s Glendale studio; the fitness guru performing a handstand on horseback

—CONTINUED FROM PAGE 19

Bright and cheery but with a determined I-am-going-to-make-you-sweatthrough-your-Lycra look on her face, Rosemurgy welcomed us students to this advanced class of Systeme Dynamique –– a full-throttle, butt-kicking, fastpaced series of ProFormer exercises. I wondered just how effective these bad boys are, and how much my glutes and abs would ache the next day? Luckily, Rosemurgy gave me a ProFormer near one of her trainers so I could mimic the correct moves (sort of). Once the throbbing music was cranked, we were off, sweating and straining. Rosemurgy shouted out encouragement, carefully corrected our positions and glanced at a stopwatch to count down between exercises. Bless her athletic soul, she showed no mercy. And by the time the 55-minute class was over, we were exhausted but exhilarated. Indeed, we were in post-exercise Nirvana, having made our peace with the fact that all that grunting, struggling and flexing made us feel really, really good. That fitness high is what keeps Rosemurgy, 31, going here at her Glendale studio and forging ahead with her new Miracle Mile location slated to open this month. An athlete in her youth in Northern California –– she was a gymnast who demonstrated horse vaulting at the 1996 Summer Olympics in Atlanta –– Rosemurgy views physical exercise as a holistic endeavor that must be stimulating and fun to be effective. And her students agree. “She’s awesome, and when I’m here taking her class, I feel like I’m going to a personal trainer –– except this is so much more affordable,” says Glendale student Lacey Martin, 28, who has attended for six months. Rosemurgy offers two basic ProFormer group classes –– the beginner SPX Extreme and the Systeme Dynamique –– along with individual lessons. The ProFormer builds on the stretch and strength training of the typical Pilates reformer but adds levels of variable resistance. “You work on the ProFormer with slow controlled positions that maximize moves and lengthen muscles,” says Rosemurgy. “It’s the next step in Pilates, because we incorporate weight training, which means a powerful workout with every move you make.” In addition to the ProFormers, she’s bringing in MegaFormers, the next generation version, with a larger carriage that can accommodate Rosemurgy’s bigger clients. “I train pro athletes and some of them are just huge human beings who couldn’t fit in a regular reformer,” she says. “The MegaFormer offers better range of motion for all moves. It’s an all-around fitness machine.” Rosemurgy is also incorporating RealRyder spinning bikes; these hightech roadsters mimic the real deal, offering steering and leaning that help approximate the feel of an actual road. 20 ~ JANUARY 2011 ~ ARROYO

HOW TO MAKE RESOLUTIONS A REALITY Before opening Equilibrium (eqglendale.com), Rosemurgy taught ProFormer classes at another local studio. She decided to open her own so she could work in a space that reflects her character and personality –– straightforward and inspiring. “I wanted to create a place to work out where I would want to work out; someplace that would challenge me but that would also be safe and effective,” she says. “I have a pet peeve about gyms because they can be distracting. You’re right next to each other working out so you can feel someone else’s sweat on you. Nope, not for me. I wanted a place with space.” Not surprisingly, fitness has been a lifelong pursuit for Rosemurgy. As a kid growing up in Somona, she fell in love with horses even though her family lived nowhere near a farm, ranch or stable; she recalls begging her parents for riding lessons for years, until they relented when she was in fourth grade. Her instructor suggested she try out for the riding school’s horse vaulting team (vaulting involves performing gymnastic and dance positions atop a moving horse). She did, and when she turned 10, she started competing on a national level. It wasn’t just Rosemurgy who loved the ring and spotlight of vaulting –– her younger sister, Lea, took to the sport as well. Even now, Annabelle loves showing photos from her “glory days” and shakes her head at her crazy colorful spandex show outfits. “Do you know who my biggest competitor was? My sister, Lea! Let me tell you how ruthless we were to each other if one of us won and the other took second place –– which happened a lot. We sometimes didn’t talk to each other for weeks,” she says with a laugh. “Now she’s my best friend.” A high point in Rosemurgy’s vaulting career was joining a team of seasoned vaulters who demonstrated the sport at the 1996 Summer Olympics in Atlanta. At the time, the status of horse vaulting was in question; it was being considered as an official Olympic sport, a position it never attained. Afterward, Rosemurgy continued to train and compete with peers at local horse shows and other outdoor events. She still loves horses (she seriously considered going to veterinary school) and her early memories of training, rehearsing, winning and losing helped lead her to a life dedicated to fitness and competition. “I still am competitive, but today my biggest challenger is myself,” she says. “What I learned from my days training I still keep with me today and teach to my students. There are three key things to be successful: focus, dedication and a desire to make it happen. I like seeing other people succeed and those victories just thrill me. They make me want to strive for the next level.” AM

Perhaps you want to drop that spare tire, conquer your sweet tooth or find a way off the exercise plateau. Annabelle Rosemurgy of Glendale’s Equilibrium Pilates Studio offers these tips: 1.

2. 3.

“The first thing I tell my clients is to start a food journal. It’s a good snapshot of what you are doing during the day. Write it all down — how much you eat, sleep, eat or drink and what time you did it. You might be thinking everything is okay, but then you realize that three days out of the week you didn’t have breakfast and you didn’t eat your first meal until 2 p.m. Something isn’t working here. “Make sure you are putting food in your body every three hours. You need that constant source of energy to keep going. “If you want to break a habit, start small. Don’t say, ‘I’m going to give up meat, sugar, etc.’ You are setting yourself up for failure. Set yourself up for success in the long run with realistic goals. Maybe it’s just cutting out soda –– start with whatever is your biggest red flag. “Always carry a snack around, because you’re going to get stuck somewhere and you will need it. I carry a bag of small apples in my car and I love kids’ Cliff Bars, especially the honey graham ones. “With exercise, I think many people find it hard to take time out for themselves. Be realistic. Make sure your goal is achievable. If you work 14 hours a day, don’t say ‘Oh, I’m going to run five days a week.’ Start exercising on the weekends, and then work up. “If you’re not an exerciser, give yourself time to find what works for you. Don’t think you have to start Jan. 1. Try a yoga class, Pilates, whatever. See if you like it first before you dive into it. Plus remember, as we get older, our bodies change and we might need something new to challenge us. Sometimes you need to shake it up. “For those on an exercise plateau, I suggest some kind of cross-training, doing it with a buddy if possible. Maybe you’ll need to add a yoga class for flexibility, which will help you during your cardio workouts. “Finally, I suggest you track your progress. Sure, we often can have a bad day, but look at the overall picture. When you see a bit of movement on the scale, the jeans feeling not as tight as before, that will encourage you to keep it up. Give yourself time to see and live those successes.” — Brenda Rees

ARROYO ~ JANUARY 2011 ~ 21

HEALTH AND FITNESS A rider soars on Foes’ new Hydro bike in Moab, Utah.

LEADER OF THE BRENT FOES’ RACING BIKES, HANDMADE IN PASADENA, HELP SET THE INDUSTRY STANDARD FOR COMFORT AND QUALITY. BY NOELA HUESO

PHOTO: Courtesy of Foes Racing

When Brent Foes started getting calls from Japan in the middle of the night back in June 1992, he knew he was onto something. The previous summer, his wife’s brother had shown him a picture of the latest downhill mountain bike design, which featured a bit more suspension on it — giving its user a more comfortable ride over rough terrain. Foes, a third-generation Pasadenan who designed and built off-road trucks for Ford and Nissan, decided to take the idea a step farther. He set out to modify his own 26-inch mountain bike by putting much more suspension on it.

22 ~ JANUARY 2011 ~ ARROYO

Working in his garage, the trim, goateed Foes, 56, tore apart his bike and adjusted it to allow for 6 inches of wheel travel — the distance of the suspension’s up-and-down movement — at a time when 2½ inches was the norm in the adrenaline-charged sport of downhill bike racing. What became his Long Travel System (LTS) was a novel idea that had its skeptics — “Back then everybody thought I was crazy,” Foes says — but others, like the two guys he encountered while test riding his new bike in the San Gabriel Mountains, were intrigued. They happened to be doing a test run of some bikes, too, for Mountain Bike Action magazine, and they asked if they could take a picture of his new prototype. Months later, when he starting receiving those calls from Japan, Foes realized that the magazine guys had published his bike’s photo and his contact information in their buyer’s guide. “I told [the Japanese], ‘Well, I’m not manufacturing bikes, that was my own personal bike,’ but they didn’t quite understand,” Foes says. “They figured, it’s in the buyer’s guide; they wanted to order some.” Just like that, the seeds of a new business were sown. The following year, Foes introduced his LTS frames at the Interbike International Bicycle Expo, the largest bike industry trade show in North America, and was quickly recognized for his innovation. Today, the 6-inch wheeltravel suspension is the industry norm. And thanks to Foes’ resourcefulness, his company, Foes Racing, has become a leader in the field, setting the standard for quality American-made downhill bikes. “Brent Foes brought his outsider’s perspective to mountain biking early on [with] cutting-edge technology borrowed from off-road racing trucks that’s transformed the thinking on mountain bike suspension,” says James Huang, technical editor at Cyclingnews.com and BikeRadar.com. “Nearly 20 years later, it’s funny how closely a lot of modern bikes now reflect some of those original philosophies. Even to this day, Foes’ bikes still fall at or near the top of many riders’ wish lists.” —CONTINUED ON PAGE 24

ARROYO ~ JANUARY 2011 ~ 23

HEALTH AND FITNESS A rider soars on Foes’ new Hydro bike in Moab, Utah.

LEADER OF THE BRENT FOES’ RACING BIKES, HANDMADE IN PASADENA, HELP SET THE INDUSTRY STANDARD FOR COMFORT AND QUALITY. BY NOELA HUESO

PHOTO: Courtesy of Foes Racing

22 ~ JANUARY 2011 ~ ARROYO

ARROYO ~ JANUARY 2011 ~ 23

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The company’s seven downhill models — in three different sizes — are made from a light, aircraft-quality aluminum alloy. His latest and most extreme bike, the Hydro, has 8½ inches of wheel travel. “Anything more than that is a little bit too much,” Foes says of the suspension. “When you start increasing the travel of a bicycle, it has to be higher off the ground so you don’t lose stability and control. If you have 12 inches of travel and you bottom the thing out, you’re going to put your feet right in the ground. The main thing is having good control of the wheel, which comes down to a good shock absorber.” A complete bike kit retails for $4,800, with the frame alone selling for $2,399 to $3,099, depending on which shocks are chosen (the Hydro accommodates shocks made by other manufacturers in addition to Foes’ own hi-tech versions, made by in-house expert Charlie Curnutt Jr.). Despite the potential for sticker shock, Foes says the price is fair. “All the other bikes — most of them are made in Taiwan — are selling for the same price,” he notes. “For the amount of work that goes into these things, we should be selling them for a lot more, but we try to be competitive and we’re always pushing American-made products. Ninety-nine percent of the companies are selling bikes that are all mass-produced overseas,” he continues. “I’ll never have my bikes made overseas. I’d just as soon do something else.” Foes, who has always had a knack for designing and creating things — a collapsible camera cart for the motion picture industry is one of his current side projects — works in his Sierra Madre Boulevard factory alongside his staff of eight as they construct every shock, part and frame that go into their bikes, which are distributed worldwide. His only “child” — his faithful Boxer, Kuma — oversees the proceedings and sounds the alarm whenever delivery guys approach. Foes Racing’s other products include a 23-pound cross-country bike, a 26pound light-duty trail bike with five inches of travel, a more aggressive trail bike with seven inches of travel and the B-29 Bomber, which was designed to meet the increasing demand for 29-inch wheel bikes. “A larger diameter wheel is going to go over a bump better than a smaller wheel,” Foes says. He expanded his bike arsenal further last year to include the Pasadena, a responsive lightweight 27-speed commuter bike that comes in two colors with either an aluminum ($1,799) or carbon ($2,199) frame. Custom finishes are also available. According to Foes, many bike manufacturers

PHOTOS: Courtesy of Foes Racing

—CONTINUED FROM PAGE 23

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GO! Downhill bike racing is a sport dominated by young males — the average age is about 28 to 30 — but young women are hitting the trails, too. “[Former professional downhill mountain biker] Missy Giove rode for me on one of my teams and we won quite a few national championships with her in 2001 and 2002,” Foes says. What makes a good downhill rider? A good sense of balance is crucial. “If you’re getting on for the first time, you have to slowly work your way up to it. You don’t want to be putting your brakes on going into a corner ’cause you’ll slide out,” he says. “The best way is to ride with someone who has already ridden so they can give you some pointers.” And don’t forget the right safety gear, which must include knee, elbow and head protection. Though local bikers lost a riding mecca in 2005 when Snow Summit Mountain Resort in Big Bear Lake closed its downhill mountain bike racing trails (due, in part, to a lawsuit from an injured rider), the riding scene has always included a bevy of trails cleared by the U.S. Forest Service in the nearby San Gabriel Mountains. Race organizers, such as Fontana’s Southridge Racing Co., stage a series of events throughout the year, and now there’s talk of a bike park that might be built by 2012 close to the Ranch at Elizabeth Lake near Valencia. — Noela Hueso

come out with new models of existing bikes every year in an effort to stay competitive. Foes Racing doesn’t. “We fine-tune things annually, but we usually make some major changes about every three years,” he says. “Customers spend a lot of money on these things. They don’t want to buy something one year and have it be obsolete the next. Other companies will change things just so that they have something different to sell. I’m not into that. If I’m going to make a change, it’s going to be something that’s worth it.” Of course, the weakened economy has slowed down sales in recent months, but Foes sees brighter days ahead for the business. “A lot of people who have these bikes actually have more money in their bikes than they have in their cars,” he says. “It’s a form of recreation and exercise. I don’t think people are going to [completely] cut that out [of their budgets]. Business is starting to turn around. We have distributors worldwide. If I was just reliant on the U.S., it might be a different situation. Fortunately, there’s always somebody in the world looking for a bike. We’ve got 30 frames going to Indonesia next week.” AM Foes Racing bikes (foesracing.com) are sold locally at Pasadena Cyclery, Velo Bicycles and InCycle. ARROYO ~ JANUARY 2011 ~ 25

HEALTH AND FITNESS

You Are What You Eat AND A DIET RICH IN PLANT-BASED FOODS IS KEY TO PREVENTING CANCER. BY BRENDA REES

ARCADIA MOM JONIE TSUJI WAS STUNNED WHEN SHE WAS DIAGNOSED WITH BREAST CANCER IN 2009. HER FAMILY HAD NO HISTORY OF THE DISEASE AND SHE’D BEEN TRYING TO LIVE A HEALTHY LIFESTYLE. “I DIDN’T THINK MY DIET WAS BAD,” SHE SAYS. “I ATE FRUITS AND VEGETABLES, LIMITED MY RED MEAT. WHY DID THIS HAPPEN TO ME?” Tsuji, like many people who survive cancer, decided she needed to change her diet. After all, it’s one way to wrest control over a body that has been so out-of-control. “To be honest, I don’t know if diet was a part of me getting cancer, but I wanted to do everything I could to make sure I was on the right path,” says the parent of two young boys. Tsuji bought books on cancer-fighting diets, read up on the Internet about the latest nutritional findings and eventually enrolled in a four-week “How Foods Fight Cancer” cooking class offered at Pasadena’s Cancer Support Community (formally The Wellness Community). The class was the most eyeopening experience of all, she says, because there she realized that foods — especially plant foods — were the key to not only surviving but also preventing cancer. “What is taught in that class would work for anyone, not just cancer survivors,” she says. “People with high blood pressure, high cholesterol, people who want to prevent diabetes. All of us. It’s smart eating that makes sense.” Indeed, much of the research on nutrition and cancer centers on plant foods with phytochemicals, great antioxidants that may foil cancerous growth. The media loves to tout such exotic foods as black rice, purple sweet potatoes

26 ~ JANUARY 2011 ~ ARROYO

and red açai berries as superfoods that will save us all. But eater, beware. “There are no such things as cancer-fighting foods,” says Shiuan Chen, director of Tumor Cell Biology at City of Hope in Duarte. “There are foods you can eat that can have some effect in preventing or helping patients survive cancer. Foods cannot be used as a drug to treat cancer. Any food that claims to treat cancer…don’t believe it.” Chen is currently researching three plant-based foods that have been shown to be effective in keeping cancer growth at bay: grapes, button mushrooms and red wine. He’s looking closely at these foods because they suppress aromatase (an enzyme involved in the production of estrogen), which can encourage the spread of certain cancers, especially those of the breast and prostate. Mushrooms have long been associated with health; studies in Korea and China show that people who eat more of the fungus have a lower incidence of breast cancer, Chen says. In his lab, Chen purified and concocted superconcentrated versions of mushrooms (1,000 times more potent than a typical one), which were studied to determine whether they could impact prostate cancer in men; results are now being analyzed. Grapes and red wine are also under the microscope because of their ability to suppress aromatase; in grapes, it’s mainly the seeds that contain the highest concentration of phytochemicals. Again, Chen will be overseeing how superconcentrations of these chemicals act on cancerous cells, which may lead to further clinical trials. Chen is also interested in seeing what other researchers are discovering about blueberries, raspberries and pomegranates, but he’s quick to note that his studies — or any others — shouldn’t be taken as advice to eat just one food or, in the case of red wine, to start drinking. —CONTINUED ON PAGE 28

AMBROSIA Makes about 4 cups/servings 2 oranges, peeled and chopped 2 cups pineapple chunks 1 banana, sliced ¼ cup shredded coconut 2 to 4 tablespoons dried cranberries 1 tablespoon orange juice concentrate ½ teaspoon almond extract 1 tablespoon water Place oranges, pineapple, banana, coconut and cranberries in a medium bowl. In a small bowl, mix orange juice concentrate, almond extract and water. Pour over fruit and toss to mix. Stored in a covered container in the refrigerator, leftovers (without bananas) will keep for up to 2 days.

EASY BEAN SALAD This colorful fruit salad can be made up to a day in advance if you add the banana just before serving. Fruit-sweetened desserts not only satisfy a sweet tooth, but they’re full of healthy antioxidant-rich foods. This is one case where you’re better off opting for dessert. Healthy Eating By The Numbers (Per Serving): Calories: 188 Fat: 2.4 grams Saturated fat: 1.9 grams Calories from fat: 11.5 percent Cholesterol: 0 milligrams Protein: 1.8 grams Carbohydrates: 43.3 grams Sugar: 35.3 grams Fiber: 3.9 grams Sodium: 17 milligrams Calcium: 49 milligrams Iron: .7 milligrams Vitamin C: 61.5 milligrams Beta-carotene: 88 micrograms Vitamin E: .3 milligrams

Makes about 10 cups/servings ½ cup low-fat or fat-free Italian salad dressing 1 can (15 ounces) kidney beans, drained and rinsed, or 1½ cups cooked kidney beans 1 can (15 ounces) pinto beans, drained and rinsed, or 1½ cups cooked pinto beans 1 can (15 ounces) black-eyed peas, drained and rinsed, or 1½ cups cooked peas 1 10-ounce package frozen lima beans (preferably Fordhook lima beans), thawed completely, or 1½ cups cooked lima beans, or 1½ cups cooked green soybeans (shelled edamame) 1 cup frozen corn, thawed completely, or cooked fresh corn, chilled 1 large red bell pepper, seeded and diced ½ medium red onion, diced 1 teaspoon salt, or to taste 1 teaspoon black pepper, or to taste Toss all ingredients together. Serve cold or at room temperature. Stored in a covered container in the refrigerator, leftovers will keep for up to 3 days.

This salad has tons of fiber to help move carcinogens and excess cholesterol and hormones out of your body, improving overall health. Healthy Eating By The Numbers (Per Serving): Calories: 183 Fat: 3 grams Saturated fat: .5 grams Calories from fat: 14.6 percent Cholesterol: 0 milligrams Protein: 9.9 grams Carbohydrates: 31 grams Sugar: 2.9 grams Fiber: 8 grams Sodium: 539 milligrams Calcium: 43 milligrams Iron: 2.7 milligrams Vitamin C: 36.7 milligrams Beta-carotene: 311 micrograms Vitamin E: .8 milligrams

LOW-FAT GUACAMOLE

ROASTED RED PEPPER HUMMUS

Makes 2½ cups (10 servings)

Makes about 2 cups (8 servings)

1 cup drained and rinsed canned green peas or 1 cup fresh or frozen green peas 1 ripe avocado ½ cup mild salsa 1 garlic clove, minced or pressed (about 1 teaspoon) 1 green onion, thinly sliced (optional) 3 tablespoons fresh lemon juice, or to taste ½ teaspoon ground cumin 1 tablespoon minced fresh cilantro (optional) ¼ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste 1. If using fresh or frozen peas, blanch peas by placing them in boiling water for 2 minutes to soften. Drain peas and immediately shock with cold water to prevent further cooking. Place in either a mixing bowl or food processor. 2. Cut the avocado in half from stem to bottom. Remove the pit and use a spoon to scoop out the inside. For a chunky guacamole, mash avocado and peas together with a potato masher or fork. If a creamy texture is desired, use a food processor. 3. Mix in salsa, garlic, green onion (if using), lemon juice, cumin and cilantro (if using). Add salt and black pepper to taste. Guacamole is best when consumed on the same day. To prevent leftover guacamole from turning brown, cover it with plastic wrap in the refrigerator; it will keep for up to one day.

The peas in this guacamole help to lower the fat content and are rich in cancer-fighting fiber. (Fiber helps your body rid itself of excess cholesterol and cancer-causing compounds, which are otherwise reabsorbed back into your bloodstream.) Even with the peas, this guacamole derives a good portion of its calories from fat. However, the total fat grams and calories are still quite low and, when eaten with baked chips and as part of a low-fat, plantbased diet, overall fat intake will be within the recommended range.

Healthy Eating By The Numbers (Per Serving): Calories: 45 Fat: 2.7 grams Saturated fat: .4 grams Calories from fat: 53.5 percent Cholesterol: 0 mg Protein: 1.3 grams Carbohydrates: 4.9 grams Sugar: 1.3 grams Fiber: 2.1 grams Sodium: 227 milligrams Calcium: 12 milligrams Iron: .5 milligrams Vitamin C: .5 milligrams Beta-carotene: 118 micrograms Vitamin E: .5 milligrams

1 15-ounce can garbanzo beans, or 1½ cups of cooked garbanzo beans 1 tablespoon tahini (sesame seed butter) 1/4 cup lemon juice 3 green onions, sliced 1 tablespoon pressed or minced garlic (about 3 cloves) 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 cup roasted red peppers, packed in water If using canned garbanzo beans, drain them, reserving liquid, and rinse beans. Place all ingredients, except reserved bean liquid, in food processor or blender and process until smooth. Add reserved bean liquid — or if using cooked beans, water or vegetable broth — as needed for a smoother consistency. Stored in a covered container in the refrigerator, leftovers will keep for up to three days. Keep whole wheat pita or veggies on hand for a quick meal or snack.

Spread hummus on whole-wheat pita bread or serve as a dip for vegetables. This version is lower in fat than most commercial varieties, which is important for reducing hormone-related cancer risk and keeping your immune system operating smoothly.

Healthy Eating By The Numbers (Per Serving): Calories: 80 Fat: 2.1 grams Saturated fat: .3 grams Calories from fat: 23.3 percent Cholesterol: 0 milligrams Protein: 3.9 grams Carbohydrates: 12.5 grams Sugar: 1.4 grams Fiber: 2.8 grams Sodium: 32 milligrams Calcium: 36 milligrams Iron: 1.6 milligrams Vitamin C: 23.5 milligrams Beta-carotene: 299 micrograms Vitamin E: .4 milligrams Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D.

ARROYO ~ JANUARY 2011 ~ 27

HEALTH AND FITNESS

“The main thing is to get the harmful foods out of your diet and that “In general, most people need to diversify and eat more fruits and vegetamostly means animal protein. We want people to eat plants and starches. And bles,” he says. “Mix it up and know that each one has something powerful in it think about spices,” says Oakland. “In America, we think spice is just salt and that can help keep you healthy.” pepper. There are cinnamon, cloves Getting people to jump on the and turmeric, all with nutritional fruits-and-veggies bandwagon is the value and studies showing their projob of Leah Kurihara, oncology dietitective nature.” cian at Huntington Hospital Cancer Oakland’s biggest challenge is to Center, who for 30 years has shepclear up the misconceptions about soherded people through cancer diagcalled cancer superfoods. “There is so nosis, treatment and aftercare. She much misinformation out there and also counsels people who are fighting it’s so easy for people to get confused,” the regret of less-than-healthy eating. she says. “Atkins told us that carbs “People want to blame their diet for were bad for us, but that’s simply not their cancer, but honestly, there’s no the case. If collard greens and broccoli way to prove that,” she says. “[People had councils with marketing dolsay] ‘I ate this and I got cancer.’ That lars…I’d be out of business.” may not be the case, but diet has an In her class, Oakland offers influence on you, so let’s get you on cooking demonstrations, recipe swaps better terms with food right now.” and even an alternative milk samRather than suggest specific canpling which really changes people’s cer-fighting foods, Kurihara stresses a perception of what milk is supposed wide range of foods. She notes that to taste like. “What I love is when one day a food can be heralded as people say, ‘I hate fill-in-the-blank’ helpful but later deemed otherwise. and then I make something with that in it, and they discover that, hey, this “Look at what we have learned about soy and breast cancer — not the best is pretty good,” she says citing her easy bean salad and fruit ambrosia. thing to be advocating for older women.” (Recent studies have shown She also claims that she can create a that excessive soy may contribute to smoothie with kale — yes, kale — breast cancer in older women; the that’s delicious. For Oakland’s students, includjury is still out on its effects when consumed by children.) ing Tsuji, changing to a new way of eating can be slow going, but the “Basically a cancer-prevention diet is a healthy diet that can apply to results are encouraging. “I dropped a all of us,” Kurihara continues. “Avoid lot of weight and I feel so much betprocessed foods, sugary energy drinks ter,” she says. Still, there are temptaand dense foods. Cut back on red tions out there, especially when her meat and don’t rely on supplements. family goes out to eat and orders tritip and macaroni and cheese. “I had There is no evidence that they can prevent cancer.” the most wonderful portobello mushSome nutritionists go further, room burger and years ago I wouldn’t Joseph Gonzales, a staff dietician for The Cancer Project, recommends people daily eat a “Power Plate” of four main food groups: fruits, vegetables, whole have dreamed of ordering that,” she advocating veganism. Among them is grains and legumes/beans. “Nature is trying to tell us something with foods that Kate Oakland, who has been teaching says. “Sure, there are days I get frushave a deep color like red, orange and green,” he says. “Colorful foods are the “Foods that Fight Cancer” classes trated and I do miss certain foods, right things to eat for cancer prevention.” around Southern California for six but I’m taking care of myself and my In addition to these foods listed above, Gonzales also reminds people not to forget about herbs, spices and nuts. “So much good research has been done about family. I’m learning to make every years. Her course follows guidelines the antioxidant capacity of cloves, oregano and cinnamon, not to mention turmeric,” laid down by the Cancer Project, a probite count.” AM he says. “Really, anything that will stain your skin is a good bet to include.” gram of Physicians for Responsible Nuts and seeds are equally important because of their essential fatty acids. But keep intake to a minimum, he warns. “There’s a reason why those shells are Medicine based in Washington, D.C., The next “How Food Fights Cancer” so hard to get off,” he explains. “We aren’t supposed to eat that many of them. class is scheduled for Feb. 9 at the who advocate that people eat from Just enough of them.” Pasadena Cancer Support Community four main food groups: fruits, vegetaCenter, 200 E. Del Mar Blvd. The bles, whole grains and legumes and class runs from 1:30 to 3:30 p.m. For information and reservations, call Jill Searle at beans. No dairy or meat because of their fat content; not even seafood, because of (626) 796-1083. possible exposure to the neurotoxins known as PCBs.

—CONTINUED FROM PAGE 26

A SPECTRUM OF HEALTHY EATING

28 ~ JANUARY 2011 ~ ARROYO

0% Makes 6 servings 10 ounces chopped fresh spinach 1 cup berries or grapes, or 10 strawberries, sliced 1 can (10 ounces) mandarin or clementine oranges or grapefruit sections, drained and rinsed, or 1 1/3 cups of fresh fruit 1 tablespoon sunflower seeds 1 tablespoon unsalted Brazil nuts, chopped ¼ cup fat-free raspberry vinaigrette Toss ingredients with dressing and serve. This delicious colorful salad should be eaten immediately.

Brazil nuts provide crunch and selenium — a potent cancer-fighting antioxidant. Just one Brazil nut per day supplies your daily requirement of selenium.

Healthy Eating By The Numbers (Per Serving): Calories: 62 Fat: 2 grams fat Saturated fat: .3 grams Calories from fat: 29.4 percent Cholesterol: 0 mg Protein: 2.3 grams Carboyhydrates: 10.1 grams Sugar: 5.4 grams Fiber: 2.4 grams Sodium: 61 milligrams Calcium: 59 milligrams Iron: 1.7 milligrams Vitamin C: 36.7 milligrams Beta-carotene: 2,746 micrograms Vitamin E: 1.7 milligrams

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GARBANZO BURGERS Makes 6 patties/servings 2 tablespoons sesame seeds 1 small onion, finely chopped (about ½ cup) 1 small carrot, finely chopped (about ½ cup) 1 celery stalk, finely chopped (about ½ cup) 1 garlic clove, minced or pressed 1 can (15 ounces) garbanzo beans, drained and rinsed, or 1½ cups cooked garbanzo beans ½ cup cooked bulgur or brown rice 1 tablespoon soy sauce 1½ teaspoons curry powder 1 teaspoon ground cumin ½ teaspoon ground coriander or cardamom 1/8 teaspoon cayenne pepper, or to taste ½ teaspoon salt ¼ cup potato flour Vegetable oil spray 1. Toast sesame seeds in a dry skillet until they begin to pop and become fragrant. Grind in a food processor or blender, then transfer to a mixing bowl. Add onion, carrot, celery and garlic. 2. Chop beans in a food processor, using an on/off pulsing action, or by hand using a potato masher. Leave some chunks. Add to vegetable mixture, along with bulgur or brown rice, soy sauce, curry powder, cumin, coriander, cayenne and salt. Mix thoroughly. 3. Stir in enough potato flour to form stiff dough. Knead for 30 seconds, and then form into 6 patties. 4. Lightly spray a non-stick skillet with vegetable oil spray. Cook patties over medium heat for about 2 minutes until the first side is lightly browned, and then flip and cook the second side for another 2 minutes until lightly browned. Enjoy these burgers hot from the skillet. Stored in a covered container in the refrigerator, leftover Garbanzo Burgers will keep for up to 3 days.

These tasty golden patties are made with garbanzo beans, also known as chickpeas. Garbanzo beans have a delicious nutty taste and texture and are a great source of protein. You can use canned or dried beans for this recipe. The advantage of canned is that you can assemble them quickly if you use a food processor for chopping. Serve the burgers on whole-grain buns with all the fixings.

Healthy Eating By The Numbers (Per Serving): Calories: 130 Fat: 3.2 grams Saturated fat: .4 grams Calories from fat: 22.5 percent Cholesterol: 0 milligrams Protein: 6 grams Carbohydrates: 20.7 grams Sugar: 1.3 grams Fiber: 4.9 grams Sodium: 430 milligrams Calcium: 45 milligrams Iron: 2.3 milligrams Vitamin C: 2.2 milligrams Beta-carotene: 683 micrograms Vitamin E: .4 milligrams

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KITCHEN CONFESSIONS

Wascally Wabbit DON'T GET HOPPIN' MAD IF A RABBIT CHEWS THROUGH YOUR PHONE CORD; GET EVEN WITH THIS DELICIOUS SOLUTION TO ALL YOUR BUNNY WOES. BY LESLIE BILDERBACK | PHOTOS BY TERI LYN FISHER

Lately I have been accused of being anti-animal because of my propensity for, and appreciation of, all things meaty. But let me just state for the record that I am a fan of animals. I have been a pet owner all my life and am currently the slave of two huge and happy dogs. Just because I like the taste of meat does not mean I hate animals. I love animals. Sure, I can’t help

placed in an oxygen tent by the vet. This treatment was a success and, full of new vim and vigor, Sandy staged his escape from the vet in the middle of the night and

imagining how they might taste and how they could best be

ran off into the hills to be with his rabbit relatives. I was always proud of that rabbit, until a couple years ago, when I learned the horrible truth. (Moms are liars.)

prepared, but doesn't everyone do that? An animal's cuteness

In college, my roommate had a pet rabbit she trained to use the toilet. This was great at parties, but sadly the creature liked to chew on phone cords (yes,

does not prevent me from also enjoying it on my fork. There is

kids, in the olden days phones had cords), which made it hard to call home to ask for more money.

no Disney artist alive who can render an animal so cute that I

Nowadays I live near a lot of open space, and I frequently see little cottontails hopping away from me on my morning run. I think of them not as rabbits, but as

would not like to see it braised in white wine.

coyote chow. There are hundreds of them, and I am confident that if coyotes ever

Case in point: bunnies.

disappeared, we would be deluged. Once in a while, in the middle of the night, the

Yes, bunnies are very cute, but they can also be mean. They’re wild animals,

neighborhood coyotes join together in a chorus of high-pitched howling. I imagine

for heaven’s sake. People started keeping them as pets during the Industrial

them coming down the street in a pack, like the Jets, facing off with the bunny

Revolution because they wanted a reminder of their rural roots when they moved

Sharks in a woodsy rumble for turf.

into the cities. A little furry piece of nature in a cage filled the bill. I can only assume the rabbits still resent us for this. I admit that I am guilty of rabbit husbandry. As a kid I had a rabbit named

Rabbit overpopulation is a serious problem in Australia, where there are no coyotes or other natural predators. Severe erosion and the loss of plant species are a direct result of the bunnies eating everything. (Crikey!) The University of

Shoey. (Because it was the same color as a pair of my shoes. Don’t judge me.)

Victoria in British Columbia has a rabbit problem too. They have so many rabbits

That damn beast bit hard and liked to dig. It tried to escape several times and,

that the school started to trap and euthanize them because they were a tripping

thankfully, finally got away with it. Shoey was replaced by Sandy. (Yes, he was the

danger. Activists successfully stopped the practice, and now the school is trap-

color of sand. I was 6, so cut me some slack.) Sandy got ill and apparently was

—CONTINUED ON PAGE 32 ARROYO ~ JANUARY 2011 ~ 31

KITCHEN CONFESSIONS

LAPIN À LA CHASSEUR (HUNTER’S RABBIT) INGREDIENTS 1 large rabbit or hare, cut in pieces 2 cups dry white wine ¼ cup dried porcini mushrooms ½ cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon black pepper 2 tablespoons unsalted butter

2 tablespoons olive oil 3 shallots, chopped 2 cups crimini mushrooms, quartered Kosher salt and pepper, to taste 2 additional cups white wine 2 sprigs fresh thyme

METHOD 1. Combine rabbit and wine in a Ziploc bag and marinate in the refrigerator for 8 to 24 hours. (The longer, the better.) Place dried mushrooms in a small bowl, cover with cold water and set aside to soak as well. 2. Rinse marinated rabbit and pat dry. Discard marinade. Combine flour, salt and pepper, and dredge rabbit pieces, coating thoroughly. Heat butter and oil in a large, high-sided skillet over high heat. Add rabbit pieces and brown on all sides. Adjust heat as necessary to keep from burning. Remove browned rabbit and set aside. 3. Add shallots to the hot skillet and cook, stirring, until golden. Add crimini mushrooms, salt and pepper, and cook, stirring until they begin to brown. Add remaining wine, thyme and dried mushrooms and their water; stir, scraping the bottom of the pan to release any cooked-on bits. Return rabbit to pan and bring liquid to a boil. (Liquid should cover rabbit halfway. Add water if more liquid is needed.) Reduce heat to a very low simmer, cover tightly and cook (braise) for 1 hour. Check periodically to keep temperature low and ensure liquid has not all evaporated. 4. Rabbit is ready when meat is tender and falls easily off the bone. Serve over rice or noodles with roasted carrots and crusty French bread.

—CONTINUED FROM PAGE 31

young fryers are tender and can be cooked just as you would a chicken (grilled,

ping, neutering and relocating them to wildlife sanctuaries. (Your tuition dollars at

fried, sautéed or baked). The older roasters will benefit from the more traditional

work.) Some ingenious students (the ones that I would be hanging out with) have

rabbit-cooking methods of marinating and braising or stewing. When purchasing a

apparently taken to trapping and eating the bunnies, for which I give kudos. It sure

rabbit, you’ll have to buy a whole one. Butchers don’t split hares.

beats my college diet of top ramen, soft-serve FroYo and generic light beer. If you are inclined to hunt and eat wild rabbits (which you can legally do all

Mr. McGregor, Peter Rabbit's foil, had the right idea. It’s time to stop thinking of rabbits as cute and furry and start thinking of them as dinner. They are far from snug-

year in California), you'll be happy to learn that The Joy of Cooking has handy dia-

gly. They are menacing. Okay, Thumper was cute, but he was the only one. Bugs was

grams and detailed instructions for gutting, skinning and cooking rabbits and

overly aggressive, Roger Rabbit was annoying and Winnie the Pooh’s Rabbit was intol-

hares, with delightful passages such as “don gloves to avoid possible tularemia

erant and rude. Harvey sent poor Jimmy Stewart to the loony bin, and there was that

infection.” Thanks for the tip, Rombauers!

rabbit that attacked President Carter. If you read books in the 1970s you know that

Rabbit is considered game meat, as is everything that was once wild and traditionally hunted. In classic rabbit dishes you will find much marinating and slow, moist cooking. This tenderizes the tough wild meat and leaches out some of the

Watership Down is documented proof of the cruel and devious nature of bunnies. And let’s not forget the Playboy bunny. What does that tell you about rabbits? Cute, indeed! You know, carrots are pretty cute too, but there are not many people who

gaminess. But today’s rabbits are farmed for consumption and are much milder in

would refuse crudités on the basis of looks. Fire up the oven, boys. The bunnies

flavor. (Wild rabbits are constantly hopping around, so their muscles are more

are going down! AM

developed and therefore a bit tougher. Farmed rabbits just sit around all day watching TV and updating their Facebook status: “Don't worry, be hoppy.”)

Leslie Bilderback is a certified master baker and chef, a cookbook author and lead

Rabbits are available from better butchers as fryers (young bunnies, under 12

pastry instructor at École de Cuisine in Pasadena. A South Pasadena resident,

weeks old and about 1 to 3 pounds) and roasters (any rabbit older and larger). The

Bilderback teaches her techniques online at culinarymasterclass.com.

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—CONTINUED FROM PAGE 17

“Protected or Landmark homes warrant special attention,” adds Nott. “We match the home’s exterior appearance as much as possible. But, on the inside, we address people’s changing needs of today. Most people want a historic home with a high tech interior, including large kitchens, baths and closets.” HartmanBaldwin likens the process to restoring a priceless and precious work of art. “It is absolutely critical to understand the original author’s intent,” Rodriguez insists. “For example, before we began a major restoration of the Greene and Greene home in Claremont last year, we scoured every book and drawing we could get our hands on that discussed Greene and Greene homes. Any time you are integrating modern day amenities into a vintage home, you are balancing preservation theory with practical modern technological needs. As with everything, it’s a balance.” And where does the ‘green’ movement fit into this balance? Sometimes uneasily, architects admit. “Clients ask for green building but when they get the added cost they tell us to just go with what works,” says Nott. “The green movement can only survive on government subsides. Therefore building green is an indirect tax on those who choose not to build green. The good news for the environment is

“Your home is a sculpture of you, built out of bricks and sticks.” –Jeff Nott

that buildings are always becoming more efficient. Efficiencies in heating and cooling and lighting are always improving. Reflective roofs are the new hot item. They can keep your home much cooler in the summers.” For Houston, re-use of resources and ongoing research about new materials often play a key role in the design process. “We have LEED-certified consultants, and we’re

PHOTO: ©Alexander Vertikoff/HartmanBaldwin Design/Build

always concerned about ecological footprint,” Houston says. “We look for a proper balance of glazes, insulation, thermal mass materials, concrete floors, passive and solar heating and cooling.” “There are many great recycling programs around now, much more than there were 10 years ago,” Coane adds. “Not only are there great opportunities in demolition programs now, that recycle so much more material than they used to, but these programs also offer impressive tax incentives for the clients.” Nor do those of us who own an upscale vintage home need to feel left out. “All it takes to ‘green’ architecturally significant homes is some foresight, architectural sensitivity and a balance of preservation and innovative measures that dramatically improve the comfort, health and energy-efficiency of the home,” says Rodriguez. —CONTINUED ON PAGE 38 | ADVERTISEMENT |

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DINING

The Royce Takes a Bow WITH CHEF DAVID FÉAU AT THE HELM, THE LANGHAM HUNTINGTON, PASADENA’S NEWLY REJUVENATED RESTAURANT IS STILL A DESTINATION. BY BRADLEY TUCK

THE FIRST TIME I CAME TO THE LANGHAM HUNTINGTON, PASADENA WAS IN LATE 2008. MY DINNER DATE AND I PULLED UP OUTSIDE A MAGNIFICENT BUILDING ON OAK KNOLL ROAD. “THIS LOOKS LIKE IT,” HE SAID. WE PEERED OUT OF THE CAR WINDOW LOOKING FOR AN ENTRANCE. IT DAWNED ON US AFTER A FEW MINUTES THAT WE WERE LOITERING OUTSIDE ONE OF THE GRAND OLD PATRICIAN MANSIONS IN THE VICINITY OF THE LANGHAM. SENSING THAT A CALL TO ARMED GUARDS WAS PROBABLY ONLY MOMENTS AWAY, HE FIRED UP THE MERCEDES BIO-DIESEL AND HIT THE GAS, LEAVING THE FAMILIAR SMELL OF OLD COOKING OIL TO MINGLE WITH THE AUTUMNAL FIREPLACE SMOKE OF THE WELL-TO-DO. When we got to the real Langham, we had a table inside the kitchen, a prep table where we enjoyed an incredibly memorable meal in the

PHOTOS: Courtesy of The Langham Huntington, Pasadena

capable hands of the charismatic Chef Craig Strong. Strong managed to garner a Michelin star for The Dining Room during his tenure,

The Royce The Langham Huntington, Pasadena 1401 S. Oak Knoll Ave. Pasadena (626) 585-6218 roycela.com Tuesday through Saturday, 6 to 9:30 p.m.

before moving on to Studio at the Montage Laguna Beach. After Strong, Michael Voltaggio took up the knives, and during his one-year stint won Bravo TV’s Top Chef: Las Vegas. Voltaggio had come from the

TOP: Chef de Cuisine David Féau BOTTOM: Beef and turnip

kitchen at L.A.’s Bazaar, and his bold, irreverent cuisine seemed somewhat at odds with the sedate ambiance of The Dining Room at The Langham. Voltaggio left in

of place in New York or London’s Mayfair. There’s a lot of white — walls, furniture,

July and is in the process of setting up his own restaurant in West Hollywood.

teeth. There are also a lot of shiny surfaces, with a polished chrome trim on shiny

The Dining Room has itself gone through an intriguing metamorphosis, and

glass walls surrounding two wine rooms. It could look terribly dated, but Atlanta-

under the new chef de cuisine, David Féau, has emerged as The Royce, named

based restaurant design firm The Johnson Studio has pulled it off very well, and the

after The Huntington Hotel’s erstwhile owner-manager, Stephen W. Royce. Gone is

effect is quite stunning. It’s polished, refined, elegant and actually very comfortable.

the country club atmosphere, and in its place is a restaurant that wouldn’t look out

—CONTINUED ON PAGE 41 ARROYO ~ JANUARY 2011 ~ 39

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DINING

—CONTINUED FROM PAGE 39

The lighting is brighter than one might prefer while eating dinner, but it actually makes the place feel fresh and relaxed. There’s no need to ask for a flashlight to better see the menu here, a real peeve of mine. Chef Féau has an impressive resumé, and while the décor has lept forward in its chicness quotient, his selection in some ways harkens back to the style of Craig Strong. In a recent interview, he said of his cooking, “It’s straightforward flavor. There is no molecular. Molecular is over.” Féau came from The Patina Group, and before that he’d cooked at Lutèce in New York and its Vegas incarnation; he also worked under Guy Savoy in Paris. So it’s no surprise that an amuse bouche that came out first consisted of a small glass of artichoke soup, one of Savoy’s most famous dishes and quite possibly one of the most delicious things I’ve ever tasted. Alongside it

TOP: The Royce’s light new space BOTTOM: Cod citrus

was a tiny skewer with a small cube of foie gras and a grape. I asked to try a suitable wine and was given a Demeter Zoltan “Szerelem” Dry Furmint, Tokaji, 2007. It

perfectly flaky and flavorful, and it contrasted beautifully with the blob of squash purée

was a perfect match, with the minerality of the Hungarian wine balancing the sweet-

lurking in that tangy broth. I used to work in a fish shop where we sold dried bonito, so

ness and richness of the foie gras. Artichoke makes any wine paired with it taste

I could smell the bonito flakes in the broth. It took me back more than 20 years. That’s

sweeter, so it’s a tough match. This was a consummate pairing.

not something that often happens with a bowl of broth. A small piece of seared New

My fellow diner and I opted for The Royce Menu Tasting. It’s five courses and $85, without wine pairings. Paired with wines, it’s $135. The first course was tuna belly with argan oil ravigote, green apple and a 62°

York steak was next, with a sweet spiny lobster tail, braised scarlet turnips and marrow bone. Quite flawless. I smeared the marrow on the steak morsels, and everything dissolved on my tongue. Maybe the teeth could just be removed? If all my food were this

quail egg. Argan oil is something you certainly don’t see on a lot of menus. It has a

tender, it would certainly be an option. This course was paired with an incredibly fra-

distinctive flavor, nutty. Primarily it pops up in Moroccan cuisine, where it is used as

grant 2004 Rioja, “JME” Bodegas Muriel. Plummy fruit, lively and young.

a dressing or as a dip for breads. The quail egg in this case had been cooked sous

A trio of petit fours arrived, and I thought perhaps that was dessert, so I was feel-

vide at a low temperature, so that the yolk just held together until popped with a

ing somewhat disgruntled. But a moment later, under my nose was a “variation of

fork to coat the tuna belly. It was a little like a very delicate steak tartare, though the

chocolate textures.” “Wow” moments are few and far between when dining, if one is

tuna was in a little cube and not chopped up. Good start.

realistic. But here was a chocolate sorbet of such dark intensity, it was almost over-

The next item on the menu was a lobster with pomegranate, but for some rea-

powering. It came with some dessicated chocolate of a lower cacao content, so a

son an item on the California Garden Menu Tasting was substituted: porcini and

touch sweeter, and a chocolate “spaghetti” that was almost citrus-tangy. This was like

chestnut casserole “au four” with parsley and Kosui pear. Clearly a paean to autum-

the cannon shots at the end of the 1812 Overture. My dining companion had a similar

nal produce, the oven-baked porcini and chestnuts were not as robust in flavor as

revelation with a ball of molten chocolate that had been dropped into liquid nitrogen

one might expect. I was a little confused and felt that it might have been more suc-

and frozen to a crisp. Maybe Voltaggio left a gadget or two behind when he moved

cessful had the nuts been puréed. They were a little tough to swallow. But maybe I

out? The dessert was paired with a lovely soft, sweet Banyuls, Domaine du Mas Blanc.

just didn’t get it. (Or maybe I need new dentures.) The broth in which they bathed

The wine’s cherry notes turned the chocolate into a sensory Black Forest gâteau.

was earthy and fragrant, though, as a porcini broth should be. The Chatham cod, squid ink spaghetti, autumn greens with romano squash and citrus dashi broth more than made up for matters. The fish was as one should expect,

The Royce is definitely a destination restaurant. Nobody is going to stumble in off the street, that’s for sure. But it’s proof that in life, sometimes it isn’t about the journey. AM ARROYO ~ JANUARY 2011 ~ 41

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Out of the Ordinary Dining – Way Out PARTY PALACE FOR DIM-SUMMERS AND THE DISCRIMINATING BY DAN O’HERON Not only do they serve elaborately prepared, golden roasted and audibly crackling Peking duck, but the menu includes baked live crab in a satiny wrap of lotus lily leaf, plus expensive delicacies like braised shark fin’s soup — a protein-rich bowl so popular and tasty that the shark becomes more an endangered species than the tropical swimmer. And for the centerpiece of a banquet in a private room, a party-giver might order a fullbodied roast pig with garland of flowers circling its head. Indeed, Lunasia is a unique place where guests can procure all the positive food indulgences that discriminating Chinese tastes can imagine. And the ambiance is avidly enjoyed by the fussiest people In fact, by request, a host, velvet mallet in hand, will hammer a gong to announce a party’s entrance to a capacious dining room, which presents a crisp contrast of golden decoration against white linen. The gong’s sound, even after ceasing its throb, should reverberate in the imagination and enhance the atmosphere being conjured – that of dining in an emperor’s house. LUNASIA CHINESE CUISINE While the scene of that laurelled pig in a banquet room might give dining room guests grandiose ideas, many will 500 W. Main St., Alhambra begin their own royal feasts — or dine completely and (626) 308-3222 sumptuously — on Lunasia’s classic dim sum. The cerelunasiachinesecuisine.com mony includes a splendid array of steamed, baked, deepBeer & wine fried, sauteed or poached knickknack noshes of everything from dumplings to duck tongues, plus desserts like exquisitely rich, custardy "durian" cake. They don’t push dim sum carts around this room waiting for someone to "clap" for a look-see. Instead, as in a modern palace, after guests list their preferences on an order form, waiters swiftly bring items directly from kitchen to table. In this way, nothing sits on a cart, losing its fresh flavor and warmth. ■

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With 12 tables, an intimate bar crannied in a room marked with family-and-friend memorabilia, and a romantic classical guitarist on weekends, owners Chez & Sherri create the experience of a cozy café in Italy.

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DINERS’ FAVORITES

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Altadena Stables Altadena Stables is a full-service facility and offers a safe and friendly environment for your riding enjoyment. Boarded horses are attended to 24/7 by experienced caretakers who live on the property. The location is next to the Arroyo and its beautiful forest trails. Instruction is provided on reliable stable horses by two professional horsewomen and trainers, who offer lessons, camps, clinics and groups for riders of all ages and skill levels. altadenastables.blogspot.com Drucker School of Management The Drucker School of Management in Claremont offers a world-class graduate management education through our MBA, Executive MBA, Financial Engineering, and Arts Management degree programs. Our programs infuse Peter Drucker’s principle of management as a liberal art along with our core strengths in strategy and leadership. We offer individualized, flexible course scheduling, an innovative curriculum focusing on values-based management, and the opportunity to learn from world-renowned faculty. To learn more, visit us at drucker.cgu.edu.

Grades 1-8 Meetings: Jan. 8, 2011 at 9:00 am

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EDUCATION&ENRICHMENT —CONTINUED FROM PAGE 43

Gooden School The Gooden School is an independent co-educational kindergarten – eighth grade school located in Sierra Madre. Founded in 1975, the school provides a classical education within a nurturing environment. The educational program includes language arts, mathematics, social studies and science, Spanish and Latin (grades six-eight). All students participate in instrumental and visual arts instruction and physical education. Team sports are offered after school. The school is affiliated with the Episcopal Church and all religions are respected within a welcoming, inclusive community. goodenschool.org High Point Academy Summer is particularly exciting because of the wide range of classes this year. We will be offering a number of enrichment classes including mock trial, woodworking, water games, computer games, movie making, and cinematography. Sports include golf, bowling, basketball and volleyball. Arts and crafts will include painting, jewelry making, and mini-soldier painting. We have expanded the options for incoming kindergarteners this summer as well. Call (626) 798-8989 or visit highpointacademy.org. PARENT TODDLER PROGRAM

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Justine Sherman & Associates, Inc. Justine Sherman & Associates is a nonpublic agency serving the speech-language, orofacial myology, and educational needs of young toddlers through adults. We strive to provide our clients with exceptional therapy and support so that they may achieve their greatest potential. Call (626) 355-1729 or visit justineshermanslp.com. Maranatha High School Maranatha, a college preparatory Christian high school, offers an educational experience where individual talents are celebrated and nurtured. The school’s athletic program boasts 44 competitive teams in 18 sports and features state-of-the-art facilities. Performing arts students showcase their talents on stage at the renowned Ambassador Auditorium.

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Open House Saturday, January 8, 2011 Orientation 9:00am - 9:30am Classrooms open 9:30am - 11:00am

San Marino Academy With very little advertising and news about the academy traveling primarily through “wordof-mouth,” San Marino Academy has quietly become known as one of the most well established tutoring centers in the San Gabriel Valley. We offer English, math, science and AP courses. We have a great history of teachers and staff members who offer the best assistance to our customers. Come by with friends and family and receive more information of what our academy offers! (626) 432-6668 ■

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ARROYO

RESOURCE GUIDE HEALTH & BEAUTY CHRISTINE WON, M.D. What is Concierge Medicine? It’s a type of practice that allows you to spend 30 minutes for office visits (rather than 8 minutes in a traditional practice). You’ll be treated like a person instead of a number. We’ll focus on preventive care to maintain your good health through a comprehensive annual physical that includes extensive blood tests, EKG, metabolic test and much more. Call us for info and how to join at (626) 793-8455.

DR. MARILYN MEHLMAUER Having smooth, youthful skin is the first step to feeling great about your appearance. Dr. Marilyn Mehlmauer offers a wide variety of solutions for any problem areas on your face. Whether you have lines, wrinkles or acne, we have a remedy to restore the elasticity and refine the appearance of your skin. Visit us and explore our facial rejuvenation treatment options. Call and schedule your consultation today, (626) 585-9474.

ARCHITECTS JAMES COANE & ASSOCIATES Since 1994, James V. Coane, has specialized in: custom residences, estates, historic renovations and expansions, residential and apartment interiors, multi-family residential, corporate interiors, retail and small commercial building design. American Institute of Architects award winners, and named Best Architect by Pasadena Weekly, their projects have been in Architectural Digest and other magazines and used as locations for filming and fashion shoots. Well-versed in historical and modern architecture and design and known for attention to detail on all projects. Visit jvca.com or call (626) 584-6922.

HARTMANBALDWIN DESIGN/BUILD HartmanBaldwin Design/Build is a fully integrated Architecture, Construction and Interior Design Company specializing in upscale remodels, additions, historic restorations and new custom homes for highly discerning individuals that are passionate about their home and lifestyle. We pride ourselves in being chosen by clients who look for a full service firm that will provide them with outstanding design services, cutting-edge materials and products, quality construction that is sustainable and energy-efficient, as well as a relationship that goes beyond the duration of a project. Call 626.486.0510 to schedule your complimentary design consultation. HartmanBaldwin.com.

Pasadena. Tom Nott received his Bachelor of Architecture at USC, and has worked for decades on major projects. His work includes projects including for the 1984 Los Angeles Olympics, the L.A.Subway and countless commercial parks. Jeff began in the field at age 12, attended UCLA and UCSB and has built custom homes with distinguished designers in Beverly Hills and Bel-Air. Together they have completed over 130 projects in South Pasadena alone. Nott and Associates provides complete design through construction services, fulfilling your vision and appreciating your budget. Visit NOTTASSOCIATES.com or call (626) 403-0844.

BUILDERS & REMODELERS DAN MIKOLASKO CONSTRUCTION (DMC) A family owned & operated company and a member of the BBB. We are committed to making your home improvement dreams a reality. Remodeling your home is one of the most important decisions you will make. We maintain a standard of excellence in our workmanship, customer service and professionalism. We guarantee that we will do the job right the first time and we won't be satisfied until you're satisfied. Visit our website at dmchomeimprovements.com (626)338-0244

ROMANI CONSTRUCTION & DEVELOPMENT Whether your dream home is traditional or modern, a mansion or a cottage, Romani Construction will work with you from design to completion. Since 1984, Jim Romani has worked to create a reputation of excellence in building custom homes, with the added personal touch of being on-site daily to ensure a smooth process. Call for a complimentary consultation or brochure (626) 442-2292, find us on facebook, or visit romaniconstruction.com

INTERIOR DESIGNERS CYNTHIA BENNETT Cynthia Bennett & Associates has been a celebrated design and build firm for almost 30 years. They specialize in innovative kitchen and bath design, general construction, historical renovation, project management and interior design. With all areas of residential design and construction being taken care of by Cynthia Bennett and Associates, Inc., each detail will be thought of and coordinated. Call for a consultation at (626) 799-9701.

MARK HOUSTON ASSOCIATES, INC. Mark Houston Associates Inc. provides residential planning and design services in San Gabriel Valley, San Fernando Valley, Los Angeles and surrounding areas. With Mark Houston Associates Inc. you are an integral part of the design process. We work with you to create a residential environment that expresses your personality, values and vision. This collaboration begins with discerning your needs and flows through to the completion of construction. Call (626) 357-7858

NOTT & ASSOCIATES The “Design/Build” team of Tom and Jeffrey Nott specializes in custom homes in

46 ~ JANUARY 2011 ~ ARROYO

INTERIOR SPACES AMERICAN WINDOW COMPANY Since 1999, American Window Company has supplied builders, general contractors and homeowners with a wide variety of door and window options. We can enhance the current style of your home or help you create an entirely new look. We offer the very best manufacturers’ products. They are beautiful, efficient, affordable, dependable and long-lasting. We want to be the door and window replacement supplier for the life of your home. 803 N. Glendora Blvd.,in Covina. 909967-4043 americanwindowcompany.com

MAUDE WOODS

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Stepping into Maude Woods: Artful Living, shoppers may feel they’ve entered someone’s beautiful home. Owner Carrie Davich mixes new upscale furnishings with vintage and renovated second-hand treasures. Within this “home” shoppers can find a unique hostess gift for $25, a $5,000 table and a variety of beautiful items in between. 55 E. Holly St., Pasadena. Call (626) 577-3400 or visit maudewoods.com

Today’s hottest outdoor trend is the outdoor living room ... a favorite for hotels & resorts for years and now available for residential settings. Why go to an expensive resort for the weekend when you can turn your back yard into one? Invest in something that will bring comfort and style for the long run! Teak Warehouse boasts over 16 varied collections of deep seating, offering teak and wicker at the best prices in California. 133 E. Maple Ave., Monrovia. Call (626) 305-8325 or visit teakwarehouse.com

MODERN LIGHTING Modern Lighting has been serving Southern California's lighting needs since 1946. With all types of fixtures in every price range, you’ll find what you want. If not, we do custom design. We have stocks of light bulbs to compliment your fixture and we continually watch the marketplace for the best buys. Our staff has decades of lighting experience.. Feel free to contact us if our service is what you are looking for: call (626) 286-3262.

MORTGAGE LENDERS WELLS FARGO The Patsy Grant Team at Wells Fargo Home Financing meets your needs. Because your home is one of your biggest investments, it's important to ensure that your mortgage fits you. This is our specialty — helping you find mortgage solutions that meet your current situation while complementing your long-term financial goals. We will help you determine what mortgage options work for you, guide you through the loan process and answer your questions. Patsy: (626) 577-3721; Jim: (626) 577-3703

OUTDOOR LIVING GARDEN VIEW LANDSCAPE Specializing in landscaping, nurseries and pools, Garden View Inc. can take you from a design idea to a finished, detail-oriented garden. Garden View & their clientele are recipients of 60 awards from the California Landscape Contractors Association. The intent of the company is to provide high-quality interrelated outdoor services. The synergy between having their own designer/project managers, in-house crews, their own large nursery, and being a licensed pool builder provides for efficiency, competitive pricing, quality and schedule control. Call (626) 303-4043.

MOTHER MAGNOLIA A private residential landscape design and construction firm operating here since 1999, Mother Magnolia’s passion is creating an outdoor space for you to enjoy. Your outdoor space should be your refuge, a place with power to rejuvenate. Our reliable and dedicated in-house designers, experienced masons, irrigation specialists, and landscape technicians will make your landscape vision a reality. Or, if you have a design prepared, we will provide construction bids. Fully bonded and insured, 3-time winner of HGTV’s “Landscaper’s Challenge,” and a member of the California Landscape Contractors’ Association, Angie's List, and the Better Business Bureau. Call (626) 296-2617, or visit mothermagnolia.com.

REAL ESTATE LIN VLACICH-SOTHEBY’S Lin Vlacich of Sotheby’s, a 25-year veteran in the real estate profession, is known for her reputation and success as a leader in the San Gabriel Valley brokerage community, as well as for high professional ethics, superior negotiating skills, innovative marketing plans and extensive knowledge of real estate sales. Committed to excellence in representing buyers and sellers throughout Pasadena, San Marino, South Pasadena and the surrounding communities. Call (626) 688-6464 or (626) 396-3975 or email vlacichs@aol.com

JEWELRY, ARTS AND ANTIQUES ARNOLD’S FINE JEWELRY Celebrating their 100th year in Pasadena are inviting shoppers to help blow out the birthday candles. On Dec. 10 from 5:00 – 7:00 p.m., third generation gemologist and jewelry design expert Bruce Arnold and his knowledgeable staff will be raffling off a string of 100 Pearls, one for each year in the crown city. Entries may be taken in the store starting Nov. 2 through Dec. 10. One per household only. Wine and hors d’oeuvres will be served. 350 Lake Ave., Pasadena. (626) 795-8647 arnoldsfinejewelry.com.

FANCY THAT! Fancy That’s! window displays “I remember that!” and the fabulous Winter Wonderland made for an exciting, one-of-a-kind holiday shopping experience. Owners Paula and Jim English have more surprises planned for 2011 so be sure to stop by often as they work their magic – for gifts, home accents and unique seasonal décor this is the shopping destination. Fancy That! 2575 and 2537 Mission St. San Marino 626 403 2577 – Monday–Friday 10 ‘til 6 and Saturday 10 ‘til 5 fancythat.us.com

JOHN MORAN AUCTIONEERS A full-service auction house for over 40 years, John Moran Auctioneers is internationally recognized as a leader in sales of exceptional antiques, fine art, jewelry and eclectic estate items. In addition to monthly Estate Auctions, Moran’s conducts tri-annual California and American Art auctions featuring top 19th and 20th century Impressionist and Western artists. Clients value Moran’s for expertise and dedication to top-quality personalized service. For information about consigning, purchasing at auction, estate services, appraisals, and free walk-in Valuation Days, please call (626) 793-1833 or visit johnmoran.com.

A SELECTIVE PREVIEW OF UPCOMING EVENTS

THE

LIST COMPILED BY JOHN SOLLENBERGER

MAESTRO MESTER BACK WITH MOZART Jan. 8 — Jorge Mester, music director of the Louisville Symphony and Naples Philharmonic and former music director of the Pasadena Symphony, returns to town for one night to conduct the Pasadena Master Chorale’s 7:30 p.m. performance of “Life of Mozart” at the First Congregational Church. This intimate musical and theatrical celebration of Mozart, developed and staged by chorale Artistic Director Jeffrey Bernstein, features his Requiem and two works from the last year of his life: the overture from La Clemenza di Tito and “Ave Verum Corpus.” Actor Dan Selon will read excerpts from Mozart’s letters and writings. Tickets cost $25. The First Congregational Church is located at 464 E. Walnut St., Pasadena. Call (626) 208-0009 for information. Tickets are available at pasadenamasterchorale.org, from chorale members and at the door.

PHOTOS: Courtesy of Pasadena Tournament of Roses; courtesy of Berry-Hill Galleries, New York (Victor Dubreuil, The Cross of Gold); Donald Songster (Sylvia)

ETHNIC HISTORY AND TAXING EXHIBITION AT THE HUNTINGTON The Huntington Library, Art Collections and Botanical Gardens offers thought-provoking activities this month: Jan. 10 — Columbia University Professor of History Mae Ngai speaks at 7:30 p.m. about her recent book, The Lucky Ones: One Family and the Extraordinary Invention of Chinese America. She chronicles three generations of a ChineseAmerican family whose members, including immigrant brokers and interpreters, both protested and profited from Chinese exclusion. Admission is free; no reservations are required. Jan. 25 — Yale history Professor David W. Blight, the Rogers Distinguished Fellow at The Huntington and author of Frederick Douglass: A Life, lectures at 7:30 p.m. In “Several Lives in One: The Problem of Autobiography in Writing the Biography of Frederick Douglass,” he discusses the 19th-century African-American leader’s three autobiographies, which both reveal and cloak various elements of his life. Admission is free; no reservations required. Jan. 29 — The late 1800s were known as the Gilded Age in this country, but a new exhibition of American paintings and works on paper shows the tarnish beneath the gilt. “Taxing Visions: Financial Episodes in Late 19th-Century American Art” (pictured) opens today, featuring 27 provocative paintings and seven works on paper, from 31 collections. The works reflect the financial panics and job losses that occurred from the Reconstruction period through the Gilded Age and early Progressive Era. The works, in styles from traditional academic to proto-modernist Impressionism and Tonalism, portray people from every region of the country and income level, from robber barons to homeless children selling newspapers. “Taxing Visions” continues through May 30. The Huntington Library, Art Collections and Botanical Gardens is located at 1151 Oxford Rd., San Marino. Call (626) 405-2100 or visit huntington.org.

LOVE TRIANGLE WITH LEASH Jan. 14 — A humorous tale of love, marriage, jealousy, dogs and a mid-life crisis opens today at the Sierra Madre Playhouse. Sylvia, a 1995 play by A.R. Gurney, directed by Gita Donovan, tells the story of an empty-nest couple in a big city and a love triangle involving their poodle. An opening night gala starts at 7:15 p.m. with a Champagne reception and light buffet. The curtain rises at 8 p.m. Fridays and Saturdays and 2:30 p.m. Sundays (dark on Jan. 16) through Feb. 19. Admission costs $20 for adults, $17 for seniors and students and $12 for children 12 and under. The Sierra Madre Playhouse is located at 87 W. Sierra Madre Blvd., Sierra Madre. Call (626) 355-4318 for reservations.

TOURNAMENT OF ROSES REDUX Jan. 1 and 2 — After the glorious Tournament of Roses Parade floats make their way down Colorado Boulevard on New Year’s Day, you can see them close up at the annual Showcase of Floats on Sierra Madre and Washington boulevards. Hours are 1 to 5 p.m. Saturday and 9 a.m. to 5 p.m. Sunday for general admission; 7 to 9 a.m. Sunday is reserved for senior citizens and disabled visitors. Pasadena parkand-ride shuttles leave from the Rose Bowl, Arroyo Boulevard and Seco Street, Parking Lot H; Pasadena City College, 1570 E. Colorado Blvd.; and the Community Education Center, 3035 E. Foothill Blvd. Tickets cost $10 for general admission; children 5 and under are admitted free. Shuttle tickets cost $3 round-trip (free for children 5 and younger). Visit tournamentofroses.com for information. For tickets, call Sharp Seating at (626) 795-4171 or visit sharpseating.com.

A CLASSICAL EAGLE ROCK EVENING Jan. 15 — Santa Cecilia Orchestra presents “Natasha Marin and SCO Friends” at 8 p.m. at the Center for the Arts in Eagle Rock. The concert features guest pianist Marin in performance with violinist Yi-Huan Zhao, the associate concertmaster, and cellist Beth ParkZhao. The orchestra will perform works by Chopin, Rachmaninov, Beethoven, Piazzolla, Schumann and Mendelssohn. Tickets cost $20, $12 for youth. The Center for the Arts, Eagle Rock, is located at 2225 Colorado Blvd. Call (323) 2593011 or visit scorchestra.org for tickets.

GAMBLE HOUSE LECTURES This month’s Friends of the Gamble House art lectures take place at the Art Center College of Design’s Ahmanson Auditorium: Jan. 15 — Pasadena resident Erika Esau, lecturer at the Australian National University and co-author of Blue Guide Australia, speaks on the Australian Arts and Crafts movement at 4 p.m. Tickets cost $12 for general admission (free for members). Jan. 29 — In “Art, Architecture and California Culture: The Works of Kenton Nelson” at 1 p.m., the Pasadena artist discusses his work. His inspirations include American scene painting, regionalism and the work of the Great Depression’s WPA artists. Nelson takes symbols identified with California, such as swimming pools, stylized images of women and exquisite suburban gardens, and creates American landscape works and figurative painting with a contemporary feel. A tour of his studio follows the lecture. General admission costs $12 (free for members). The tour costs $20 ($15 for members). The Art Center College of Design is located at 1700 Lida St., Pasadena. Call (626) 7933334, ext. 52, or visit gamblehouse.org for tickets and reservations, which are required. —CONTINUED ON PAGE 48 ARROYO ~ JANUARY 2011 ~ 47

SADDLE UP FOR EQUESTRIAN EXTRAVAGANZA Jan. 19 — The grand spectacle “Cavalia,” created by Normand Latourelle, a co-founder of Canada’s Cirque du Soleil, opens at 8 p.m. under the White Big Top in downtown Burbank. The production, now nearly twice the size it was during its first L.A. run (2004), features 50 magnificent horses from around the world, including nine unbridled Arabians under the hand of Sylvia Zerbini. The multimedia extravaganza includes 33 performers –– including riders, aerialists, acrobats and dancers –– plus live music on a 160-foot stage. The show continues on varying days through Jan. 30. Regular tickets cost $69 to $139; also available are Horse Lovers’ and VIP Rendez-Vous Packages, with post-show stable tours, cocktail and dinner receptions and a gift. The White Big Top is located at 777 N. Front St., Burbank. Call (866) 999-8111 or visit cavalia.net.

WRITTEN IN CALIFORNIA Jan. 20 — The Pasadena Museum of California Art continues its “Written in California” series of author discussions with a 7 p.m. talk by Samantha Peale (pictured), author of the novel The American Painter Emma Dial. The book highlights the plight of young artists locked in the captivity of assistantships and their struggles to showcase their talent. Museum galleries are open at 6 p.m.; admission to the reading and galleries is free. The Pasadena Museum of California Art is located at 490 E. Union St., Pasadena. Call (626) 568-3665 or visit pmcaonline.org.

NOISES OFF AT A NOISE WITHIN Jan. 21 through Jan. 30 — The classical repertory theater company A Noise Within presents the British farce Noises Off by Michael Frayn at 8 p.m., continuing through Jan. 30 for 10 performances. Company co-founders and co-Artistic Directors Geoff Elliott and Julia Rodriguez-Elliott co-direct the tale of an under-rehearsed and overworked theater troupe, bumbling toward the premiere of a new play, with chaotic consequences. The curtain goes up at 8 p.m. Fridays, 2 and 8 p.m. Saturdays and 2 and 7 p.m. Sundays. Tickets cost $46 for Friday and Saturday evening and Sunday matinee performances, $42 for Sunday evenings and Saturday matinees. A Noise Within is located at 234 S. Brand Blvd., Glendale. Call (818) 240-0910 or visit anoisewithin.org for tickets and information.

BRUSHING UP AT THE NORTON SIMON The Norton Simon Museum offers a pair of evening painting classes this month; both run from 6:30 to 8:30 p.m.: 48 ~ JANUARY 2011 ~ ARROYO

Jan. 21 — “The Dutch Perspective” examines the then-revolutionary formulas for portraying space used by painters of the Northern Renaissance, such as Jan van der Heyden and Hendrick van Steenwijck the Younger, who mastered line drawing in onepoint and two-point perspective. Jan. 28 — “The Real and Imaginary” explores the interplay between space, detail, color and symbolism that defines the context or attitude of certain paintings, by focusing on identifying and using those relationships to assign a setting or place to the student’s own work. The Norton Simon Museum is located at 411 W. Colorado Blvd., Pasadena. Call (626) 449-6840 or visit nortonsimon.org.

ROMANCE AMBASSADOR Jan. 22 — In “Romantic Dvořák” at the Ambassador Auditorium, the Pasadena Symphony presents Britten’s humorous “Soirées Musicales,” Elgar’s romantic “Enigma Variations” and Dvořák’s Cello Concerto in B minor. The guest conductor is Tito Munoz; the featured cellist is Narek Hakhnazaryan (pictured). Performances begin at 2 and 8 p.m. Tickets cost $30 to $80, $10 for children under 14. The Ambassador Auditorium is located at 131 S. St. John Ave., Pasadena. Call (626) 793-7172 or visit pasadenasymphony-pops.org.

LACO HIGHLIGHTS HAYDN, GOES FOR BAROQUE The Los Angeles Chamber Orchestra (LACO) offers three concerts this month: Jan. 22 and 23 — “Haydn’s Drum Roll,” a pair of concerts at Glendale’s Alex Theatre and UCLA’s Royce Hall, features works by Haydn, Lutoslawski and Mozart. The Saturday concert starts at 8 p.m. at the Alex and repeats at 7 p.m. Sunday at UCLA. Ignat Solzhenitsyn is the conductor and piano soloist. Tickets cost $18 to $100. Jan. 27 — The orchestra presents the second of its “Baroque Conversations” at 7 p.m. at Zipper Concert Hall, the Colburn School in Los Angeles. The program includes works by Handel, Boismortier, Telemann, Bach and Vivaldi. Tickets cost $45. The Alex Theatre is located at 216 N. Brand Blvd., Glendale. Zipper Concert Hall is located at 200 S. Grand Ave., Los Angeles. Call (213) 622-7001, ext. 215, or visit laco.org.

MYTHS AND MUSIC IN A HISTORIC PLACE Jan. 23 — The Da Camera Society continues its “Chamber Music in Historic Sites” series with a performance by the Calefax Reed Quintet at the historic Bradbury Building in downtown Los Angeles. The program ranges from mythologically inspired works with “Syrinx” by Debussy and Britten’s “Pan” to Arvo Pärt’s mystical “Summa and Arbos” and the intricacy of Bach’s Goldberg Variations excerpts. Performances are at 2 and 4 p.m. Tickets cost $39 and $43. The Bradbury Building is located at 304 S. Broadway, Los Angeles. Call (213) 477-2929 or visit dacamera.org. —CONTINUED ON PAGE 50

PHOTOS: Fre´de´ric Che´hu (“Cavalia”); David Zaugh (Samantha Peale); courtesy of Pasadena POPS (Narek Hakhnazaryan)

—CONTINUED FROM PAGE 47

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A SELECTIVE PREVIEW OF UPCOMING EVENTS

THE

LIST

—CONTINUED FROM PAGE 48

BRAZILIAN BODIES BOUNCE AT MUSIC CENTER Jan. 28, 29 and 30 — The trailblazing Brazilian dance company Grupo Corpo comes to the Dorothy Chandler Pavilion as part of the Glorya Kaufman Presents Dance at the Music Center series. The company, whose name means “body group,” blends minimalism and rootsy modernity with pop and urban sounds. Works include “ÍMÃ,” with music by +2, and “Parabelo,” with music by Tom Zé and Zé Miguel Wisnik. Performances, both choreographed by Rodrigo Pederneiras, start at 7:30 p.m. Friday and Saturday and 2 p.m. Sunday. Tickets cost $25 to $105. The Dorothy Chandler Pavilion is located at 135 N. Grand Ave., Los Angeles. Call (213) 972-0711 or visit musiccenter.org.

Jan. 29 — Southwest Chamber Music showcases a who’s who of avant-garde composers at the Armory Center for the Arts. The 8 p.m. concert juxtaposes the stochastic geometry of Iannis Xenakis (pictured) against the lyrical minimalism of Phillip Glass, with Anne Le Baron’s artistry holding the middle ground. The concert features Xenakis’s “Theraps,” Glass’ “Songs and Poems” and Le Baron’s “Hsing.” Featured performers are double bassist Tom Peters, harpist Alison Bjorkedal and cellist Peter Jacobson. Tickets cost $10 to $38. The Armory Center for the Arts is located at 145 N. Raymond Ave., Pasadena. Call (800) 726-7147 or visit swmusic.org.

CLEAN COMIC OPENS CELEBRITY SERIES Jan. 30 — The San Marino Celebrity Series opens its 43rd season with a visit from Adam Christing (pictured) of Hollywood’s Magic Castle, who performs comedy, magic and improvisation, with heavy doses of audience interaction. He founded the group Clean Comedians and compiled the book Comedy Comes Clean: A Hilarious Collection of Jokes, Quotes and One-Liners. The 4 p.m. event at Embassy Suites in Arcadia is sponsored by the San Marino Guild of the Huntington Hospital; proceeds benefit the hospital’s Pediatric Intensive Care Unit. Tickets to the four-event series cost $75; single tickets are $30. Embassy Suites is located at 211 E. Huntington Dr., Arcadia. Call (626) 441-1465.

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Jan. 30 — Music Director Grant Gershon conducts the Los Angeles Master Chorale in “London Bridges,” an all-British program at 7 p.m. at Walt Disney Concert Hall. The program celebrates England’s grand choral tradition, renowned for resonant sound and rich harmonic elements and overtones. Included are John Tavener’s “Song for Athene,” which was performed at Princess Diana’s funeral, as well as Elizabethan composer William Byrd’s Four-Part Mass in D, Britten’s “Missa Brevis” and “Hymn to St. Cecilia” and Vaughan Williams’ “Five English Folk Songs.” Tickets cost $19 to $124; student rush seats cost $10. The Walt Disney Concert Hall is located at 111 S. Grand Ave., Los Angeles. Call (213) 972-7282 or visit lamc.org. AM

PHOTOS: Jose Luiz Pederneiras (Grupo Corpo); Miche`le Daniel (Iannis Xenakis); Mjmgroup (Adam Christing); Lee Salem (Los Angeles Master Chorale)

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