Orange Coast magazine - March 2021

UC IRVINE ALUM ‘Top Chef ’ winner makes big impact

M A R C H 2 02 1 O N E Y E A R O F C O V I D-19 /

ONE YEAR OF

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AI T TO

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WHERE ARE WE NOW?

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PETER KELLER'S 30 YEARS AT BOWERS MUSEUM

COVID-19

/ 'TOP CHEF' WINNER AND UCI ALUM

 THE FUTURE OF THE ARTS  TAKEOUT GOES UPSCALE MARCH 2021 $5.95

 OUTDOOR FITNESS JOY  SHIFTS TO THE ECONOMY  OUR NEW VOCABULARY ... AND MORE!

The new chapter of healthcare begins here At UCI Health, we don’t just practice medicine, we create it. Now we are writing the next chapter for healthcare in Orange County. With UCI Medical Center Irvine-Newport, UCI Health will bring our patients unparalleled expertise, leading-edge treatments and the finest evidence-based care that only an academic medical system can offer.

The 800,000-square-foot medical campus will be anchored by a state-of-the-art hospital, which will offer 24-hour emergency care and personalized cancer treatments, including hundreds of clinical trials by our NCI-designated comprehensive cancer center. Our world-renowned experts will also deliver exceptional care in other specialties, such as digestive diseases, neurosciences and orthopaedics, all powered by the University of California. We stop at nothing to build a healthier tomorrow.

Learn more at ucihealth.org/irvine-newport

NCI Designated Comprehensive Cancer Center

1227 SURFLINE Corona del Mar 1227Surfline.com $4,695,000 Completely rebuilt, remodeled and reconfigured single level home with expansive water views throughout the main living spaces and exterior entertaining areas.

With high-end fixtures and finishes, walls of glass and soaring ceilings highlighting every room, the open floor plan supplies 3 bedrooms and 2.5 baths.

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The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations.

Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estate agents are independent contractor sales associates, not employees. ©2021 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. (22644093)

When you organize your home, everything finds its place in the story of your life.

And every space we custom design with you makes room for what will happen next.

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MARCH 78

COMMUNIT Y IN THE TIME OF COVID-19

One year after stay-at-home orders were first issued, we provide a look at where we are now. The past year has forced us to take stock, innovate, and reassess everything we do. We asked entrepreneurs, educators, fitness professionals, arts and nonprofits leaders, health care workers, an economist, and readers for their thoughts.

96

“(As a new mom), it was really special to do a sweet baby shower picnic for someone who wasn’t going to be able to celebrate but ended up just having a small intimate gathering instead.”

—L AUREN RIVARD, FOUNDER OF THE PICNIC COLLECTIVE AND THE PICNIC SHOPPE IN COSTA MESA

CROWNING GLORY

UC Irvine alum Melissa King is the latest winner of “Top Chef All-Stars,” Bravo’s culinary competition show. King is the quintessential entrepreneurial chef and uses her platform to partner with nonprofits supporting minority communities.

BY MICHELLE PAGARAN

98

BRINGING THE WORLD’S TREASURES FOR 30 YEARS

Peter Keller has led Bowers Museum for three decades, and he says he’s just getting started.

BY ANASTACIA GRENDA

Illustration by Andrew Hart

8 ORA NGE CO A ST • March 2021

PHOTOGRAPH COURTESY OF THE PICNIC COLLECTIVE

O N T HE COV ER

P E AC E O F M I N D I S O N LY A P H O N E C A L L AWAY. Concerned about COVID-19 and your child? Our 24/7 Helpline provides the important health information you need right now. Pediatric Nurses are available anytime day or night to answer questions you have about COVID-19 and your child’s health. And our pediatric primary care and specialty care offices are open 8AM to 5PM, Monday through Friday to book an in-person or telehealth visit with a CHOC physician.

1- 8 4 4 - G E T- C H O C

©2021 Children’s Hospital of Orange County. All rights reserved.

MARCH 56

14 21

EDITOR’S LET TER PEOPLE & PL ACES A verdant field in Irvine

34

S T Y L E TA L K Small-batch, eco-friendly clothing from Mesa

62

FOOD TRENDS Shop market essentials from these local restaurants.

73

MY O.C .

Scary moments and small joys abound at a senior living community rocked by COVID-19.

FIRST PERSON Navigating beauty routines during a pandemic

22

’HOODS Fresh and distinctive finds in Lake Forest

36

FINDS Welcome spring with floral prints.

24

PERFECT G E TAWAY Discover the rugged grandeur of the Oregon Coast.

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ON THE MARKET A San Juan Capistano property has a pathway lined with garden spaces.

76

C U LT U R E P H I L E Kim Stanley Robinson’s latest sci-fi novel explores the future challenges of climate change.

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SOURCED Style your home in Pantone’s colors of the year.

118

DINING GUIDE Many of our 200-plus restaurant reviews

55

FOOD & DRINK Delectable dishes and bold drinks combine at Chato’s Bar and Grill in Santa Ana.

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60

5 QUESTIONS WITH ...

Co-founder of Taylor Made Cuisine in Irvine

PERSON OF INTEREST Taylor Hamby of Orange gives historic clothing a new life through her online business, Sputnik’s Vintage.

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O.C . E VENT S Classical and jazz concerts, festivals, and more

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ST YLE & HOME The mouth-blown glass flare candleholder designed by Hay

10 O RA NGE CO AST • March 2021

124 WEB EXT R A S

Cathy Thomas prepares coconut cake, rich with ample sour cream, white wine, and, of course, shredded coconut. orangecoast.com /cathythomas For the latest on what’s happening in Orange County, head to our homepage. orangecoast.com Discover Open Road Candy Co. in Fullerton. orangecoast.com /openroad

@ORANGECOASTMAG

photographs by E M I LY J . D AV I S

OREGON COAST PHOTOGRAPH BY JEFFREY S. ROVNER

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MARCH

SPECIAL ADVERTISING SECTIONS IN THIS ISSUE

Celebrate safely! Irish flu shots available (50ml to 750ml)

41

Design + Decor

42-52

Spotlights

63

Orange County Restaurant Week

64-68

Restaurant Listings

69

Map

103

Health & Wellness/ Senior Living

104-105

Newport Children’s

106-107

Belmont Village

108

Tackle Your 20’s

109

Concierge Podiatry & Spa

110

Take Charge In Your 30’s

111

Kareem Abraham / Lifetime Smiles of OC

112

Feel Fine In Your 40’s

113

A Perfect Fit California Skin Institute

113-114

Fit In Your 50’s

114

60-Something And Beyond

115

Age Well Senior Services Syrentis Clinical Research

116

Resource Guide

Hi-Time Wine Cellars

250 Ogle Street • Costa Mesa, CA 92627 949.650.8463 • hitimewine.net

We are open Monday-Saturday from 9am to 7pm and Sunday from 10am to 6pm. Face masks required.

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12 Ora nge C o a st • March 2021

EXPLORE

Bar Louie Casa Del Sol Cocina Mexicana Coming Soon J Zhou Oriental Cuisine Lucille’s Bar-B-Que Luna Rossa Ristorante Prego Mediterranean RA Sushi Bar Red Robin Gourmet Burgers Thai Bamboo Bistro The Winery Restaurant The Yellow Chilli Union Market Tustin Utopia Euro Caffe

TheDistrictTL.com @DistrictTustin

@TheDistrictTustin

EASY ACCESS OFF TUSTIN RANCH ROAD, NEAR BARRANCA IN TUSTIN Photo: Australian Lamb Chops at Prego Mediterranean

EDITOR’S LETTER

A

little look behind the scenes at Orange Coast: Publishing our magazine over the past year has been interesting, challenging, rewarding, restorative, demanding, and sometimes just weird. People ask, “How do you do it every month? How much can there be to cover with so many things closed?” My first reaction last March was similar: How do we put together a lifestyle magazine when there’s no lifestyle?

I couldn’t have been more wrong. There’s no shortage of wonderful stories to tell, and that’s true this year perhaps more than any other. I’m not sure we’ve ever had more engaging covers or more worthwhile subjects. The county’s creative types cooked up ways to reinvent themselves, and the community shared a spirit of cooperation. We can’t gather with hundreds of people in a theater for a live performance? Then we’ll devise an outdoor venue with space between people for a concert, event, or class. The gyms are all closed? We’ll work out with fitness instructors in parks and in parking lots. And will we ever go to an office to work again?

This month’s cover story highlights restaurateurs, educators, artists, health professionals, and others who exemplified fresh thinking and embraced new strategies to thrive (Page 78).

We talk to an economist to see what’s in store for the coming year, and readers tell us about the things they can’t wait to do again. Plus, we look at words added to our vocabulary: Zoom fatigue, social distancing—quarantini, anyone?

As we mark one year of pandemic life, there is much to mourn: thousands of loved ones lost, businesses forced to close, economic devastation, and the longing for shared experiences. But there are reasons for hope.

We have learned and innovated. We rejoice in simple pleasures. We recognize the things we cherish most about O.C., and how excited we will be to get back to them. This month, we honor and celebrate it all.

MS. AL AN GIBBONS

E D I T O R-I N- C H I E F

A G I B B O N S @ O R A N G E C O A S T.C O M

M Y F AV O R I T E T H I N G S I N T H I S I S S U E The Oregon coast seems like the perfect place to unwind and get away from crowds.

It’s inspiring to see so many restaurants putting together boxes of staples for customers.

Melissa King is an amazing presence and role model for many up-and-coming chefs.

PA G E 24

PA G E 62

PA G E 96

14 ORA NGE CO AST • March 2021

I envy the people who can rock vintage clothing like Taylor Hamby.

PA G E 124

illustration by M A R T H A N A P I E R

E D I T O R-I N - C H I E F Alan Gibbons

A S S O C I AT E P U B L I S H E R Caitlin Cullen ccullen@orangecoast.com

DESIGN DIRECTOR Andrew Hart

EXECUTIVE VICE PRESIDENT Linda Wallis Goldstein lgoldstein@orangecoast.com

SENIOR EDITOR Astgik Khatchatryan

ACCOUNT DIRECTORS Randy Bilsley, rbilsley@orangecoast.com Edward Estrada, eestrada@orangecoast.com Dionna Harris, dharris@orangecoast.com Richard Lockhart, rlockhart@orangecoast.com

D I G I TA L M E D I A E D I T O R Michelle Pagaran ST YLE & HOME EDITOR Chelsea Raineri

HEAD OF EXPERIENTIAL MARKETING Traci Takeda, ttakeda@orangecoast.com

DINING CRITIC Gretchen Kurz

D I G I TA L D I R E C T O R Ping Tsai, ptsai@orangecoast.com

PHOTOGRAPHER Emily J. Davis

PRODUCTION DIRECTOR Denise Philbert, dphilbert@lamag.com

EVENTS EDITOR Robin Jones

P R O D U C T I O N C O O R D I N AT O R Mallory Young, myoung@lamag.com

COPY EDITOR Shayna Sobol

ADVERTISING ART DIRECTOR Sheila Ramezani, sramezani@lamag.com

EDITORIAL INTERNS Crystal Chang, Hannah Dilanchyan, Brett Super

S A L E S A N D M A R K E T I N G C O O R D I N AT O R Julianne Quirong, jquirong@lamag.com

CONTRIBUTING WRITERS Benjamin Epstein, Anastacia Grenda, Suzanne Hawley, Anika Ljung, Greg Nagel, Marrie K. Stone, Valerie Takahama, Cathy Thomas, Barbara Neal Varma

COMMUNIT Y LIAISON EMERITUS Gloria Zigner

N AT I O N A L S A L E S O F F I C E S

CONTRIBUTING ARTISTS Rachel Idzerda, Martha Napier, Pete Ryan

NEW YORK Cynthia Donaher, cynthia@donahermedia.com

ORANGE COAST MAGAZINE LLC 5900 Wilshire Blvd., 10th floor Los Angeles, CA 90036 949-862-1133, orangecoast.com

WEST COAST Shana Wong, 808-386-0872, shanawong@me.com H AWA I I : D E S T I N AT I O N M A R K E T I N G Debbie Anderson, 808-739-2200 MIDWEST & TEXAS: CS MEDIA Cheryl Schuldt, 847-251-3483, fax: 847-589-8491

HOUR MEDIA CEO Stefan Wanczyk PRESIDENT John Balardo

SUBSCRIPTION SERVICES 866-660-6247 12 print issues $14.99 orangecoast.com/subscribe C H A R I TA B L E E V E N T S SUBMISSIONS orangecoast.com/ submit-a-charitable-event/

16 ORA NGE C O AST • March 2021

SOUTHEAST Whitney Dick, wdick@atlantamagazine.com

Orange Coast ad_Mar2021.pdf 1 1/28/2021 4:29:30 PM

Start here.

Create a kitchen that’s uniquely yours. The Sub-Zero, Wolf, and Cove showroom has everything you need in one place: informative consultants, inspiring chefs, innovative designs, and interactive products.

SCHEDULE A SHOWROOM APPOINTMENT 657.269.5874 655 Anton Boulevard | Costa Mesa, CA 92626 www.subzero-wolf.com Hours: Monday - Friday 9a.m. to 5p.m., Saturdays 10a.m. to 3p.m.

THERE IS REASON TO BE HOPEFUL ABOUT CANCER BREAKTHROUGHS IN 2021

BY EDWARD KIM, M.D., M.B.A., PHYSICIANINCHIEF, CITY OF HOPE ORANGE COUNTY A recent report from the American Cancer Society finds that death rates from cancer have dropped by the biggest single-year decline on record – encouraging news for us all. But one cancer death is one too many; we must keep pushing for breakthroughs.

Edward Kim, M.D., M.B.A.

How to go from good news to great?

I’m betting on City of Hope to lead the way. Here’s why: • City of Hope is a nationally recognized cancer specialty hospital. It’s powered by more than 1,000 highly specialized clinicians and scientists committed to providing safe and expert cancer care.

COH P-AD - Orange Coast 03-Mar 2021 - Advertorial_FINAL-.indd 1

• We improve upon today’s treatments and push to break new ground. While many of our patients receive well-known treatments such as chemotherapy, we finetune and improve these practices.

• We redefine health care delivery. City of Hope’s expansion into Orange County will put our extraordinary science, research and care squarely in the community we serve.

I describe these capabilities because I believe they have the power to profoundly change the way we treat and eventually eradicate cancer – and that’s welcome news for everyone.

2/5/21 4:46 PM

CITY OF LEADERS Powered by more than 1,000 physicians and scientists whose expertise benefits 100 million people around the world each year, City of Hope is solely focused on treating and curing cancer. Now, this lifesaving care is available for you, your family, your neighbors, and all your friends…right here in Orange County.

COMPREHENSIVE CANCER CENTER OPENING IN IRVINE IN 2022

COH P-AD - Orange Coast 03-Mar 2021 - CITY OF LEADERS - Kim_FINAL-.indd 1

Edward Kim, M.D., M.B.A., Senior Vice President, Vice Physician-in-Chief and Orange County Physician-in-Chief

© 2021 City of Hope

Discover safe and expert care at City of Hope Newport Beach.

CityofHope.org/OC or (949) 763-2204

2/5/21 4:49 PM

NEWEST • FRIENDLIEST • SAFEST morongocasinoresort.com/playsafe

PEOPLE

PLACES

IN PL AIN SIGHT  T H E S C E N E A verdant field in Irvine  G E T T I N G T H E R E Access the path from Quail Hill Trailhead.  E X P L O R E R C R E D I T Mick Gow @micktographer  B E H I N D T H E S H O T “ It’s difficult to imagine a view this lush right next to the 405 in Irvine, but it’s one of the most accessible views in O.C. that feels like a scene from ‘The Sound of Music,’ ” Gow says.

“It was taken in early spring, right as the grass was at its peak. The magical light and whimsical clouds were the stars of the show.”

33°39'13.2"N 117°46'55.2"W

March 2021 • OR A NGE C OAST 21

PEOPLE

PLACES ’ H O O D S

SOMETHING DIFFERENT Find fresh flavors and distinctive diversions at these spots just off the main drag in LAKE FOREST. by Robin Jones

Ú G O O D TO KN OW

From raspberry madeleines to French almond cakes and sandwich breads, all baked goods at Brio Brio Bakery are naturally leavened.

FA M’ S KITCHE N

B R I O B R I O B A KE RY

Out of a tiny storefront in a strip mall tucked behind a car wash, this new restaurant turns out Asian comfort food, including fried rice, garlic noodles, and chicken wings. The menu contains a few surprises, most notably the saltado shaken fries.

A twist on a traditional Peruvian dish, it consists of steamed rice or garlic noodles topped with steak fries, red onion, aji chili sauce, and either tofu, shrimp, or filet mignon. 23591

The pastries in the case at this new Japanese bakery change daily, but you can expect to see at least one type of buttery, flaky brioche; lemon, orange, chocolate, and matcha are all in the rotation. Other out-ofthe-box options include hojicha madeleines, flavored with tea and coated in white chocolate, and matcha financier loaves.

Tea lattes and sandwiches on fresh-baked bread round out the menu. 22681 LAKE

ROCKFIELD BLVD., 949-328-9779

FOREST DRIVE, 949-317-0290

B R E ACH E S C A PE G A ME S The team behind the Escape Bus, a yellow school bus that was transformed into a mobile escape room, hosts another game here at the brick-andmortar location: “Secrets in Suburbia,” a one-hour puzzle for up to 10 players in which someone in your group is the prime suspect in a murder mystery.

When the Escape Bus isn’t at a private party, it’s available for groups to try to solve “Firewall,” a game staged on board.

Reservations are required. 22661

VATI C A N S TU D I O S Among those in the know, this tattoo studio is counted as one of the best in Orange County.

Owner Franco Vescovi, who has worked on celebrities and created designs for clothing companies and rock bands, leads a team of nine artists who are known for doing large-scale body art. Fittingly, the waiting room looks more like an art gallery, with paintings covering the ceiling and walls. 22622 LAMBERT ST., 949-916-7537

LAMBERT ST., 949-716-6233

22 ORA NGE CO AST • March 2021

photograph by E M I LY J . D AV I S

MANNY STELLINO 20 20 F E AT UR E D SALE S

1824 W. OCEANFRONT Newport Beach | $17,500,000 | Represented Buyer

1820 W. WEST OCEANFRONT

1820 E. WEST OCEANFRONT

Newport Beach | $5,395,000 | Represented Buyer

Newport Beach | $5,095,000 | Represented Buyer

445 FULLERTON AVENUE

302 KINGS ROAD

Newport Beach | $1,800,000 | Represented Buyer

Newport Beach | $1,445,000 | Represented Buyer and Seller

MANNY STELLINO 949 874 1580 MSTELLINO@VILLAREALESTATE.COM DRE No. 00912924

PEOPLE

PLACES

P E R F E C T

G E T A W A Y

O R E G O N COA S T

Discover the haunting majesty of this seaside escape. by Marrie K. Stone

24 ORA NGE CO AST • March 2021

MARVELOUS MICROBREWS

Oregon’s brewery scene began in 1852 when Henry Saxer founded Liberty Brewery in Portland.

Today, the state is home to more than 200 breweries and brewpubs. Sip a stout while watching cargo ships and fishing vessels navigate the Columbia River in historic Astoria. Check out Fort George Brewery, known for its local and organic ingredients, or the Buoy Beer Company, featuring handcrafted seasonal and one-batch brews.

U P S C A L E PA M P E R I N G

Nature meets nurture on the sands of Cannon Beach at the Stephanie Inn. This 41-room resort ($299 and up) features unobstructed views of the Pacific and Haystack Rock, Jacuzzis and fireplaces in every room, and an Aveda spa. Enjoy the evening wine gathering in the oceanfront library or a complimentary nightcap. A chef’s plated breakfast is included in your stay.

ABOVE Lighthouses and rocky cliffs line the coast of Oregon.

PHOTOGRAPH BY JEFFREY S. ROVNER

A

ny beach lover will tell you not all coasts are created equal.

Though they share an ocean, there’s little comparison between Southern California’s sun-kissed surf culture and the rugged grandeur of the Oregon Coast.

Nestled within the 363 miles of shoreline are fishing villages, artistic enclaves, dense forests, and pristine stretches of sand.

Foodies flock for the fresh seafood and microbreweries. Outdoorsy types come for the kayaking, hiking, and tide pools. Artists absorb inspiration.

A D V E R T I S E M E NT

UPCOMING EVENTS: Celebration of Resilience May 22 This unique fundraising evening features fabulous food, unique dining settings on our beautiful campus, and entertainment. This event and virtual auction companion supports our ocean education programs. Reserve your table- this event will sell out! oceaninstitute.org ----------------------

Summer Camp 2021 June 7 - August 6 Dive into summer fun with small groups and big experiences!

OUR STORY

Our Summer Camps focus on ocean education and experiences for campers of all ages. Before and after care are available for flexibility and busy schedules.

Ocean Institute has been a community icon for over 40 years. Our generous donors have enabled us to provide lifechanging experiences on the water and in our labs to approximately 100,000 visitors annually. Underserved students, 20% of our field trip visitors, are fully subsidized through our Adopt-A-Class (AAC) program. Last year was different. Our model changed as COVID restrictions necessitated creativity, speed, pivots, and passion to fulfill our mission.

oceaninstitute.org/summer-camp ----------------------

Whale and Marine Life Tours Saturdays and Sundays Join us for an interactive, unique, and educational whale watching experience! All our trips explore the ocean for whales, dolphins, and sea lions while supporting Ocean Institute programs that educate the next generation. Our cruises are safe and fun for the entire family and everyone will learn something new about our oceans and the life within.

Through the unyielding support from the community, we created and are delivering our inspiring programs in new ways. Our Virtual Field Trips (please scan code!) bring our labs and coastal environment into classrooms and AAC ensures access to all. Our strength is our community. We are your Ocean Institute.

Please support us in thriving through this unprecedented time.

oceaninstitute.org/cruises-and-sails

MISSION

WHY DONATE

Using the ocean as our classroom, we inspire children to learn.

Despite COVID, Ocean Institute provided inspiring learning experiences to thousands of underserved students this year. Your support TODAY will continue this essential enrichment.

24200 Dana Point Harbor Drive, Dana Point, CA 92629 P. 949.496.2274 | oceaninstitute.org

PEOPLE

PLACES T I P

F R O M

A

L O C A L

“Walk Newport’s Historic Bayfront and explore the funky shops. Don’t miss visiting the sea lions hanging out on the docks or the largest commercial crab fishing fleet in Oregon. Guests can walk right up to these huge vessels. It’s extraordinary.”

—JOLENE LEAVITT, ASSISTANT MANAGER

LEFT Pelican Brewery boasts a beachfront location and killer views.

RIGHT A section of the Samuel H. Boardman State Scenic Corridor beckons.

S AV O R Y B R E A K FA S T S

On your way south, stop in Manzanita where a little spot called Yolk opened in 2018.

Known for delicious egg dishes— don’t miss the corned beef hash ($16) and cheesy shrimp and grits ($18)—Yolk’s fare is oh-so-sweet.

SCENIC WONDERS

For those preferring to absorb Oregon’s beauty from the car, a 40-mile picturesque drive through the Three Capes—Cape Kiwanda, Cape Lookout, and Cape Meares—will offer a visual sampling of coastal highlights.

Between Tillamook (home of the famous cheese factory) and Pacific City, visitors can experience hang gliding, clamming, crabbing, the giant Octopus Tree, countless hikes, and stunning views. Stop for a drink at Pelican Brewery in Cape Kiwanda, the only beachfront pub in the Northwest. Check out Bayocean, once the “Atlantic City of the West,” rendered a midcentury

M AR K YOU R C ALE NDAR Created by Icon Fair from the Noun Project

ghost town by tidal erosions. Total drive time is about two hours, but allow plenty of time for stops.

WOOD MEETS SAND

The Neskowin Ghost Forest, north of Lincoln City, is one of the most iconic of more than 30 such “forests” in the Pacific Northwest.

Formed from the remnants of a 2,000-year-old Sitka spruce forest destroyed by an earthquake in 1700 and entombed in a landslide, the preserved stumps emerged from their watery grave in the winter of 1997 during a series of violent storms. They’re best viewed at low tide (January through March). On moody days, with the right ground fog, it’s a photographer’s delight.

L I T E R A R Y PA R A D I S E

Nestled in the heart of Newport with stunning views of the Yaquina Head Lighthouse and Nye beach, the Sylvia Beach Hotel is a literature lover’s haven. What it lacks in technology—there are

no TVs or Wi-Fi—it makes up for in books. Each of its 21 authorthemed rooms pays homage to a literary icon: from Shakespeare to Seuss. The “Classic” rooms ($265) are perched above the cliff and feature fireplaces and balconies, while the midpriced “Best Sellers” ($160) have ocean views. Breakfast is included, and the Table of Contents Restaurant serves seasonal, locally sourced fare, family-style.

SOUTHERN VIEWS

Near the California border, between Brookings and Gold Beach, where the weather is reliably warmer, Samuel H. Boardman State Scenic Corridor offers a 12-mile stretch of ocean and allows visitors to walk 27 miles of the Oregon Coast Trail. Adventure seekers can expect secluded beaches, craggy bluffs, and endless rewarding views. Pick a trailhead and explore. Don’t miss Arch Rock and Natural Bridges Viewpoint for great photos.

March 20 through 28: Oregon Whale Watching Week. This month is the beginning of the great gray whale migration along Oregon’s shoreline. Trained volunteers are stationed at 24 locations to guide shoreline visitors. Book a boat tour in Depoe Bay or Cape Perpetua for an up-close experience.

26 O RA NGE CO A ST • March 2021

P E L I C A N B R E W E R Y P H O T O G R A P H C O U R T E S Y O F P E L I C A N B R E W E R Y; C O A S TA L P H O T O G R A P H B Y K A R T S E N W I N E G E A R T

AT THE SYLVIA BEACH HOTEL

PEOPLE

PLACES

C U L T U R E P H I L E

HOT TOPIC

Acclaimed science fiction writer and El Modena High School alum explores the challenges ahead as humanity combats global warming. by Valerie Takahama

K

im Stanley Robinson’s “The Ministry for the Future,” his 20th book, opens in 2025 when the United Nations forms a new climatechange committee in charge of advocating for the rights of future generations. Then a weeklong heat wave strikes India and kills 20 million people. Alarming yet optimistic, the novel is “a must-read for anyone worried about the future of the planet,” according to Publishers Weekly.

agricultural space. It was orange groves and lemon groves and avocado groves, and there were really beautiful, gigantic eucalyptus windbreaks to stop the Santa Ana winds from knocking down the trees.

Through my childhood and teenage years, 5 acres of trees per day, every day for 10 years, were torn out. I could see that.

It was part of what turned me into a science fiction writer— just the feeling of fast change when cities replace country.

THE NOVEL’S TONE: HOPEFUL OR GRIM?  I was hoping to describe a best-case scenario that was still believable. It seems to me that we aren’t doing the right things yet, and getting on track to do the right things will be a wrenching experience. We’re in for a chaotic decade. If the forces in favor of the biosphere win, then we have a very good-looking prospect going forward. If the defenders of the biosphere lose, then we’re headed for a mass extinction 28 ORA NGE C O AST • March 2021

event. So the stakes are really high.

WRITING DURING THE PANDEMIC  It made it easier than ever.

Especially since my boys grew up, I basically just work every day. I stopped taking weekends off to be with family, and I just work seven days a week because I live in Davis and there’s nothing else to do. If I lived in Orange County, I would be bodysurfing in Newport Beach every day, and I would have half as many books. And with the pandemic, it killed my travel. Truly, I have one hour of exercise, one hour of gardening, and then I’ve got nothing. So I write.

STRUCTURING THE NOVEL

 Because what I wanted to

do was describe the next 30 years, globally, I had a problem on my hands immediately. It’s not what the novel typically does; it’s way more diffuse. So I needed a different (storytelling) method, and I began to hunt around for it. The crucial discovery for me was the eyewitness account. It’s a genre,

and I read a dozen collections of eyewitness accounts: What was it like in spring 1945 in Germany or in the Armenian march out of Turkey? These are fascinating because people tell their stories differently than a novelist writes a scene. I started with the eyewitness accounts, and I started to think this novel is like what my mom used to say: “Take your castor oil.” You

realize the novel is going to be about climate change and scraping through the next 30 years, and it sounds awful.

What I realized was the fun in this book is the play of forms.

When you start a chapter, what kind of thing are you going to be reading? So that was part of the game of it. It’s more fun for me to write it and for readers to read.

PHOTOGRAPH BY SEAN CURTIN; COVER IMAGE COURTESY OF HACHET TE BOOK GROUP

GROWING UP IN 1960s-ERA O.C.

 I grew up when it was an

Photography by: Chad Mellon

g ae tanoi nc . c om 714.536.6942 CUSTOM INSTALLATION & REFINISHING FAMILY OWNED SINCE 1955

Orange County Estate by: Patterson Custom Homes

PEOPLE

PLACES N O T E : THE EVENTS LISTED HERE WERE SCHEDULED AS OF PRESS TIME IN EARLY FEBRUARY. RESTRICTIONS FOR GATHERINGS CAN CHANGE SUDDENLY, SO PLEASE CHECK BEFORE MAKING PL ANS TO ENSURE YOUR IN-PERSON EVENT IS HAPPENING.

THROUGH MARCH 20 “THE BL ACK INDEX”

For this exhibit, artists Dennis Delgado, Alicia Henry, Kenyatta A.C. Hinkle, Titus Kaphar, Whitfield Lovell, and Lava Thomas created unexpected and unconventional depictions of Black subjects through drawings, performance art, prints, sculptures, and digital art that challenge traditional methods of portraiture. All of the works will be available for viewing through a virtual tour, and all related performances and lectures will be prerecorded and shared through the college’s website. Claire Trevor School of the Arts, UC Irvine, 949-824-2787, arts. uci.edu/boxoffice

Classical and jazz concerts, festivals, and more by Robin Jones

VIRTUAL EVENTS IN MARCH

MARCH 2 SMETANA TRIO

Originally founded in 1934, this piano trio has long been recognized as the top chamber ensemble from the Czech Republic. The current group—with Jan Talich on violin, Jan Pálenícek on cello, and Jitka Cechová on piano—has performed across the world and recorded 11 albums. The musicians will perform works by Beethoven, Dvorák, and Novák.

Philharmonic Society of Orange County, 949553-2422, philharmonicsociety.org MARCH 3 UCI JAZZ CONCERT – WINTER 2021

Undergraduate students in UC Irvine’s music department will perform as soloists and in small groups in this virtual jazz concert.

Announced and conducted by Kei Akagi, a professor in the department and acclaimed jazz pianist and composer, the show will be livestreamed via the school’s website. Claire 30 ORA NGE CO AST • March 2021

Trevor School of the Arts, UC Irvine, 949-8242787, arts.uci.edu/boxoffice MARCH 4 GEORGE LI

A classical pianist who has been performing in concert halls since he was 10, Li has played in venues ranging from the White House to Carnegie Hall. After he received the silver medal at the 2015 International Tchaikovsky Competition, he began performing with philharmonics around the world, including a stint as the soloist in the Russian National Orchestra’s 2019 U.S. tour. He’ll play compositions by Beethoven and Chopin in this virtual concert. Philharmonic Society of Orange County, 949-553-2422, philharmonicsociety.org MARCH 5 AMY THYST KIAH

Kiah, a singer-songwriter, has a sound that’s inspired by bluegrass, Celtic music, alterna-

MARCH 10 MIOLINA: UNISONUS

This violin duo, composed of Mioi Takeda and Lynn Bechtold, has given concerts and participated in music festivals across the globe and released a debut album in 2018. In this virtual performance, they’ll play new works from Jean-Baptiste Favory and UC Irvine professor Mari Kimura, as well as a piece Bechtold composed. Claire Trevor School of the Arts, UC Irvine, 949-824-2787, arts.uci.edu/boxoffice MARCH 14 HERSHEY FELDER: PUCCINI – LIVE FROM FLORENCE

Felder continues his series of one-man shows performed live from Italy with this exploration of the life of Italian opera composer Giacomo Puccini, taking a close look at how the women in his life influenced the ones he created for the stage. The show will include music from Puccini’s most famous operas: “La Bohème,” “Tosca,” and “Turandot.” Laguna Playhouse, Laguna Beach, 949-497-2787, lagunaplayhouse.com MARCH 20 SUBTERRANEAN GHOSTS: INDIA’S VANISHING STEPWELLS

Journalist Victoria Lautman will introduce viewers to the stepwells of India in this live

PHOTOGRAPH COURTESY OF ROGER’S GARDENS

DON’T MISS IN MARCH

A L I C I A H E N R Y, “A N A L O G O U S I I I , ” 2 020 . A C R Y L I C , T H R E A D, YA R N , D Y E D L E AT H E R . C O U R T E S Y O F T H E A R T I S T

E V E N T S

tive rock, folk, country, and blues and calls her genre-bending style “Southern Gothic alt-country blues.” A member of Our Native Daughters, which received a Grammy nomination in 2019, Kiah will play and participate in a Q&A discussion about her music and its multicultural influences in this livestreamed performance. Musco Center for the Arts, 714997-6812, muscocenter.org

PEOPLE Zoom lecture. The subterranean structures were built for more than a millennium to harvest water, but became obsolete in the 1800s.

Lautman documented the stepwells for her book, “The Vanishing Stepwells of India,” and will discuss the history and current state of the structures. Bowers Museum, 714-567-3600, bowers.org MARCH 21 YEFIM BRONFMAN, PIANO

Six-time Grammy Award nominee Bronfman will perform Debussy’s “Suite bergamasque” and Beethoven’s Piano Sonata Nos. 7 and 23 in this virtual concert. The classical pianist regularly performs with symphonies around the world and won a Grammy for his recording of Bartók’s three piano concertos with conductor Esa-Pekka Salonen and the Los Angeles Philharmonic. Philharmonic Society of Orange County, 949-553-2422, philharmonicsociety.org MARCH 28 SPRING EQUINOX FESTIVAL

The virtual festival celebrating the first day of spring and all it symbolizes—rebirth, growth, and fresh starts—will feature dance and music performances, art projects, and a recipe.

The event will be livestreamed on the Bowers’ Facebook page starting at 11 a.m. Bowers Museum, 714-567-3600, bowers.org

IN-PERSON EVENTS

THROUGH MARCH 7 TOMATOMANIA!

More than 200 varieties of heirloom and hybrid tomato seedling plants, along with many types of peppers, will be available at this ninth annual event. Tomato experts will participate in livestreamed talks and Q&As to give advice on how to get the most out of your plants. Roger’s Gardens, 2301 San Joaquin Hills Road, Corona del Mar, 949640-5800, rogersgardens.com

MARCH 31 DRAGONFLY PL AQUE MOSAIC CL ASS

Get outdoors and let your creative instincts flow with instructor David Jarvinen from The Mosaic Guys, as he leads a five-hour class working with porcelain and glass tiles at Sherman Library & Gardens. Class size is limited, participants must wear a mask, and all supplies are included (members, $115; nonmembers, $125). Sherman Library & Gardens, 2647 E. Coast Highway, Corona del Mar, 949673-2261, thesherman.org

Chance Theater, chancetheater.com The theater continues to host its regular series of “Chance Cyber Chats,” in which actors, directors, producers, and dramaturges who’ve worked with the theater lead panel discussions.

The theater’s video series, “Chance Encounters” and “Some Good News O.C.,” continue as well.

PHOTOGRAPH COURTESY OF ROGER’S GARDENS

A L I C I A H E N R Y, “A N A L O G O U S I I I , ” 2 020 . A C R Y L I C , T H R E A D, YA R N , D Y E D L E AT H E R . C O U R T E S Y O F T H E A R T I S T

ONGOING ONLINE

Casa Romantica Cultural Center and Gardens, casaromantica.org The center’s website features videos of recent gallery installations and several “Casa Kids” activities for home, from virtual story time to instructions on how to make a fairy garden and ideas for art projects.

Laguna Art Museum, lagunaartmuseum.org Together with Laguna Beach Live!, the museum features concerts in the galleries that it livestreams through its website. Recordings of past shows are available for viewing at lagunabeachlive.squarespace.com.

Laguna Playhouse, lagunaplayhouse.com The playhouse regularly presents video on demand of plays, musicals, and radio plays.

Past offerings have included “The Outsiders” and “The Gin Game.”

Musco Center for the Arts, muscocenter.org Musco launched its spring lineup of livestreamed conversations with performers,

PLACES

playwrights, choreographers, and scholars of the arts in January.

Orange County Museum of Art, ocma.art Virtual exhibits feature video art and photo galleries. The “In the Studio” video series provides behind-the-scenes looks at the home studios of artists like Alexandra Grant, Marsia Alexander-Clark, and Kyungmi Shin.

Pacific Symphony, pacificsymphony.org The website hosts a collection of videos of past performances. Concertmaster Dennis Kim continues to host weekly “Symphony Mixers,” extended online chats with musicians, composers, directors, and other insiders.

Soka Performing Arts Center, soka.edu The center began hosting a series of virtual concerts this spring and also began offering videos of full performances that took place in the concert hall.

South Coast Repertory, scr.org The theater’s #Commissioned video series, featuring actors interviewing South Coast Repertory-commissioned playwrights, delves into the process of writing and developing a play. Playwrights interviewed include Lauren Yee and Kemp Powers, who co-wrote Disney/ Pixar’s “Soul” and recently saw his play “One Night in Miami” adapted into a movie.

— ONGOING IN-PERSON E VE N T S —

City National Grove of Anaheim, citynationalgroveofanaheim.com Drive-In OC concerts featuring DJs, bands, and comedians continue. Every car can listen to the show via the PA system or the FM radio; meal kits, snacks, beer, wine, cocktails, and soda are available for purchase and are delivered to your car. Recent past performers have included Tribal Seeds, Dirtybird, and Gareth Emery.

The Frida Cinema, thefridacinema.org The cinema’s ongoing “Pop-Up Drive-In” series offers drive-in movie screenings of classic and popular movies—everything from “Taxi Driver” to a “Kill Bill” double feature—in venues across O.C., including the Zion Lutheran Church and School in Anaheim and the Mess Hall in Tustin.

Segerstrom Center for the Arts, scfta.org Outdoor movies return to Argyros Plaza on March 5. Bring your blankets and a picnic, and enjoy the films Fridays and Saturdays at 6:30 p.m. This month’s lineup includes “Hidden Figures,” “The Lego Movie,” “Roman Holiday,” and “Hello, Dolly!”

O NL INE!

For up-to-date listings, go to orangecoast.com/events

March 2021 • OR A NGE COAST 31

IRVINE 8650 Research Dr | 949.585.9191 LOS ANGELES 420 N. La Brea Ave | 323.634.0909 Atlanta | Dallas | Houston | Irvine | Los Angeles Call 877.881.9191 to connect with the store near you or visit cantoni.com/stores cantoni.com | @cantonidesign

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B E I L LU M I N AT E D THE FIND The mouth-blown glass flare candleholder designed by Hay ($25) GOOD TO KNOW Pantone’s colors of the year—Ultimate Gray and Illuminating—represent strength and positivity for 2021. Turn to page 40 for more ways to decorate your home with these colors. WHERE Hay’s location at SOCO or online at hay.com

March 2021 • OR A NGE COAST 33

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S T Y L E

T A L K

W I T H . . .

MESA

The Costa Mesa-based company creates small-batch, eco-friendly clothing. by Chelsea Raineri

A

ndrea David had a vision for a brand that would be sustainable and ethical. She began Mesa in 2019 with a line of gender-neutral basics, including sweatpants, shirts, and hoodies. “I think a lot of people have become more aware of sustainability the past couple of years,” David says. “They are moving toward shopping small and supporting brands made with intentionality.”

How did you start Mesa?  In the beginning of 2019, I wrote down brands that I really wanted to work for, artists I was passionate about, and other interests. I realized I wanted to create the brand that I wanted to work for, which encompassed a passion for a holistic lifestyle that focused on exercise, health, wellness, and sustainability, as well as creativity and culture.

How is the line sustainable and ethical?  I looked for suppliers and people who shared the same values I had and a very clear transparency chain.

I landed on doing sweatpants, crewnecks, hoodies, and cotton T-shirts that are all unisex sizing, and all the fabric is WRAP certified, which is a nonprofit that promotes ethical and safe manufacturing. The T-shirts are Supima cotton, which is sustainable and super soft.

Why the name Mesa?  A lot of people ask if it’s because it’s from Costa Mesa—that played a part, but it wasn’t the main focus.

When I was in college, I studied biological sciences and Spanish, so culture and language is something that really interests me. I wanted it to be a word that was preferably not English but still familiar (enough that people knew what it meant). I wanted this to be an inclusive place; I wanted this to be a place that represents hard work, determination, conversation, and community.

I think that the imagery of a table in general was always powerful to me in terms of peacemaking, justice,

34 ORA NGE C O AST • March 2021

photographs by E M I LY J . D AV I S

Sweats and T-shirts from Mesa

and conversation—(all these things) happen over a table. I thought of mesa and I was like, “I think this is it.” I’m hoping most people know it means table.

Tell us about expanding into athleticwear.  Basics is what I started out with, but I knew I wanted to do more athleticwear and I knew I wanted to design that myself. I wanted to create a bike short that wasn’t too long or too short. I found a pattern maker in Huntington Beach, and she helped me develop the bike short style that I really like. The material for the bike short is a regenerated nylon from Italy where they turn recycled plastic into nylon.

How did you choose the palette?  I didn’t want the colors to be too minimal because I think color represents approachability. I wanted to keep it simple with a touch of color, because I think that’s also a value with cutting down what we’re buying and making it so you can wear (the pieces) with the rest of your wardrobe for a long time. One day, it would be cool if someone got to pass down their faded heavyweight cotton Mesa crewneck.

A team. A family. An assist with everything that matters.

That’s the Power of WE. Imagine life with a complete support system.

It’s like an extended family working together and making things easier. Meals, prescriptions, personalized care, even a hobby or two, all taken care of—with smiles at every turn.

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themesafit.com March 2021 • OR A NGE C OAST 35

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F I N D S

FLOWER POWER Welcome spring with floral prints.

by Chelsea Raineri

3

4

5

Liberty floral canvas bucket hat, $530, Gucci, South Coast Plaza, 714-557-9600

1

Noir/multi Tuileries printed column dress with puff sleeves, $2,895, Monique Lhuillier, South Coast Plaza, 714-241-4432

2

36 ORA NGE CO A ST • March 2021

Kate Spade floral medley silk twill hair tie, $48, Nordstrom, South Coast Plaza, 714-549-8300

3

Lizzie Fortunato Still Life floral drop earrings, $265, Intermix, South Coast Plaza, 714-754-7895

4

Serif Tory sneaker, $248, Tory Burch, South Coast Plaza, 714-689-0450

5

The Lovestruck pleated mini dress, $850, Zimmermann, South Coast Plaza, 949-274-7514

6

MODEL PHOTOGRAPH BY JACK JEFFRIES FOR CHRISTIAN OTH STUDIO

6

THE SANDPIPER LUXURY LEATHER 1/3” DOUBLE NARROW STRAPS SINGLE LAYER ARCH DISTRESSED LUXURY LEATHER UNIQUELY DISTRESSED SURFACES ANILINA WAX FINISHING PROCESS INCREASED SOFTNESS WAXED EDGES NYLON TOE PIECE BOX X TOE CONSTRUCTION BONDED NYLON THREAD TRIPLE GLUED NON-SLIP RAINBOW® BOTTOM ORIGINAL RAINBOW® WOVEN LABEL LIFETIME RAINBOW® GUARANTEE

REPAIR • REUSE • RECYCLE Our commitment doesn’t end when you leave the store. Since 1974, we have repaired and reused over 400,000 sandals that are donated to needy feet around the world. Our goal is to help those in need and stop broken sandals from going to a landfill and polluting our oceans.

WWW.RAINBOWSANDALS.COM

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FRESH FROM THE GARDEN $3.39 million San Juan Capistrano

WISDOM FROM

a seed-to-table chef

Amol Agarwal is the executive chef at JW Marriott, Anaheim Resort, where he uses fresh herbs, fruits, and vegetables from the on-site garden. Agarwal shares ways to cook with produce from your garden.

EASY HERBS …

Basil, rosemary, thyme, and mint can be used in so many ways, and they are low-maintenance herbs.

You don’t have to grow them again—herbs like cilantro you have to replant them or reseed them, but those four you don’t have to. Once you plant them, all you have to do is keep trimming them and they will keep growing.

38 ORA NGE C O AST • March 2021

FRESH COCKTAILS …

We also have strawberries, jalapenos, and lavender. The way I’m using these fruits and herbs is not only for food but also for our beverage program. For someone at home, if they want to make mojitos, there’s nothing better than fresh mint or basil. You can use lavender flowers and leave them in vodka, and in two days, it picks up the aroma and a little bit of the nice, sweet flavor. You can do the same thing with jalapenos.

GARDEN MEALS …

We have some orange (trees), and I made orange marmalade that we use for our avocado toast. I also make pesto, tomato sauce, and salad dressing. I use our fresh strawberries for salads and to go with our chocolate soufflé. I use a little bit of jalapeno in our fresh herb mix that we use for roasting our chicken, and we put a little bit in our meatballs to add a little spice. We also use the herbs for our Parmesan truffle fries.

P R O P E R T Y P H O T O G R A P H S B Y D AV I D G U E T T L E R A N D T Y L E R B O W M A N ; H E A D S H O T C O U R T E S Y O F J .W. M A R R I O T T A N A H E I M R E S O R T

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Local Find!

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OPPOSITES ATTRACT

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Decorate your home with Pantone’s colors of the year—Ultimate Gray and Illuminating. by Chelsea Raineri

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&Tradition Benjamin Hubert Spinning Light BH2, $499, Vertigo Home, Laguna Beach, 949-494-7547

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Amado chair, $640, Tidelli Outdoor Living, Newport Coast, 949715-0604

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40 ORA NGE CO AST • March 2021

Pacific outdoor ottoman, $320, House of Morrison, Costa Mesa, 949-612-8070

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20-inch Jersey interknit mustard pillow, $80, CB2, South Coast Plaza, 949-308-7100

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Don’t Leave Me side table, $175, Hay, Costa Mesa, 714-462-4055

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Nelson ceramic clock, $470, Design Within Reach, Costa Mesa, 714-427-0628

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S P O N S O R E D C ONT E NT

DESIGN DECOR A GUIDE TO OUTSTANDING LOCAL DESIGN AND DÉCOR ACROSS A VARIETY OF ARCHITECTURAL STYLES

March 2021 • Or a nge Coast 41

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CANTONI

INTRODUCING THE MATTEO SECTIONAL Ideal for those who love a clean, simple look, the Italian made Matteo Sectional's rigorous and linear forms create the ultimate contemporary and minimalistic design while the "pulled" stitching on the seat cushions creates an attractive visual element.

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DMAR INTERIORS Dmar Interiors designs thoughtful spaces from concept to completion. Starting with our client’s goals, we pay respect to the Architecture on hand, then add our California Modern twist.

Our “3T Rule” leads the way in every design to create an aesthetic that is Tasteful, Tailored and Timeless.

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CALIFORNIA CLOSETS With more people working and studying from home than ever before, custom built home offices are increasingly popular.

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SUB-ZERO, WOLF, AND COVE If a kitchen remodel is on your to-do list this year, start here at our Sub-Zero, Wolf, and Cove showroom.

Schedule an appointment with one of our informative consultants, test drive our appliances, and make your dream kitchen a reality.

Sub-Zero, Wolf, and Cove Showroom, 657.269.5874 subzerosoccal.com/costamesa

GAETANO HARDWOOD FLOORS, INC. We are going for a mixed rustic/modern theme in these floating boxed stair treads. Using stainless mounting pins, glass railing and rustic hickory treads these stairs are heading to four different levels. Discover the possibilities with Gaetano Hardwood Floors, Inc.

Photo Credit: Chad Mellon

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VERGOLA The VERGOLA® opening and closing roof system gives you control over your environment.

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100 % of our profits goes towards the financial support of our sister organization , Furnishing Hope, a non-profit whose programs provide home furnishings and supplies for families as they transition into independent living. Our dedicated staff consists of a network of community volunteers and employees – all working to contribute to a better future for the communities where we serve, work and live.

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TOTO has developed the world’s first zerogravity bathtub in which bathers experience total weightlessness. Zero Dimension is an extraordinarily calming, tension-free bathing experience, Zero Dimension tub retail $19,269.

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FOOD

DRINK

N Y S T E A K TACO THE DISH New York steak with crispy cheese, salsa roja, avocado pipicha salsa, Hatch chile ragout, and Mexican herbs THE DETAILS The house-made tortilla is infused with guajillo paste. THE PRICE $7 THE PL ACE Chato’s Bar and Grill in Santa Ana TURN THE PAGE for our review.

photograph by E M I LY J . D AV I S

March 2021 • OR A NGE C OAST 55

PHOTOGRAPH BY TKTK

56 O RA NGE CO AST • March 2021

photograph by E M I LY J . D AV I S

FOOD

M A I N

DRINK

C O U R S E

C H AT O ’ S B A R A N D G R I L L Delectable dishes and bold drinks combine for a winning result in Santa Ana. by Gretchen Kurz

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PHOTOGRAPH BY TKTK

hy would anyone open a restaurant during this pandemic? Are the founders of Chato’s Bar and Grill crazy? Probably. Chato’s has that degree of unhinged bravado it takes to go against odds that would make sane folks blanch. Local operators Christopher Pham and Joey Sanchez have faith in the future, and it fuels the most distinctive Mexican newbie since Tustin’s Chaak launched in 2018.

Open since October, Chato’s has a familiar Santa Ana address: 400 N. Broadway has been home to three previous chef-centric eateries in the past seven years. Michoacán native Sergio Ortega is executive chef. His menu is tightly tailored to include comfort favorites and the unexpected from a notoriously small kitchen.

It’s a malleable seasonal lineup unlike the broad, mostly fixed offerings at his previous posts at Descanso, AnQi, and Raya.

Perfect weather allowed Sunday brunch on the sidewalk patio for a first visit. These quarters didn’t exist pre-COVID-19, but tables are chock-full and we snag the remaining high top in the far reaches. As I’m wondering if our location will make us invisible, a waiter appears, returning in a flash with drinks. My perfectly fine Bloody Mary is outshone by the Saigon Lychee with dry ice vapors wafting out of a glass bubble. Despite the showmanship, the fruity vodka cocktail is truly balanced, refreshing. Ruby pomegranate seeds glint like jewels on the zesty pepita-studded guacamole that dis-

appears aboard terrific fresh chips.

Sweet peppers and grilled onions add juicy dimension to chorizo hash beneath fried eggs that arrive still hot, thanks to our waiter’s hustle.

That lean and mean chorizo is by Santa Ana’s beloved Aurora’s. The aromatic corn tortillas are made here, with a touch of guajillo paste for an ocher tint. Tangy-sweet pork al pastor makes chilaquiles extra special, though chicken is another option. Seemingly endless orders of flan-battered French toast with guava jam pour from the kitchen. Ortega reports it’s a recipe he has been tweaking for eight years. Steak and egg tacos are the other brunch-only dish.

Selected appetizers, tacos, and desserts also appear at dinner.

When permitted, dinner indoors is when you can enjoy the retooled dining room and bar. Bright graphics and flat-screen TVs are the noticeable additions. At press time, the unfussy space was off-limits, but when 100

½

400 N. Broadway Santa Ana 714-852-3256 chatosbarandgrill .com 5 BEST DISHES

Hamachi ceviche

Elote tatemado (roast corn)

NY steak taco

Corundas

French toast PRICE RANGE Brunch, $10 to $17; Dinner, $9 to $23; $127 tomahawk steak FYI Chato’s is named after co-founder Joey Sanchez’s grandfather.

LEFT Clockwise from top: Corundas, grilled quail, hamachi ceviche, and elote tatemado RIGHT Guero chile taco with shrimp photographs by E M I LY J . D AV I S

March 2021 • OR A NGE COAST 57

FOOD

DRINK percent capacity returns, it can hold 76.

Banquettes and bar stools are the best seats for watching the open kitchen action, which is like witnessing a miracle when you see how the crew produces so much from such a tiny galley.

After dark is the time to explore bold flavors and the culinary character that sets Chato’s apart. Start with a modern margarita, say the Avalon with cucumberinfused Pueblo Viejo tequila, cilantro syrup, and floral St-Germain. Ortega predicts new cocktails ahead, but let’s hope this one remains. Sweet potato blue corn taquitos are a perfect bar snack, rich and crunchy tangling with bright citrus slaw and salty cotija crumbles. Elote tatemado challenges your favorite roast corn. Charred and off the cob, the sweet kernels counter notes of carbon in burnt chili aioli, chile negro ash, and sultry heat from Hatch chile ragout. Tart lime and pungent epazote bring notes that shout Mexico. The fla-

vors are complicated and wonderful.

Like so many of Ortega’s dishes, its colors are Kodachrome bright.

Sunset-hued hamachi ceviche is sized to share and stars sushi-grade slices of yellowtail baptized with yellow peppers, pineapple, jicama, mango, and red onion for the freshest, almost tropical ceviche to grace a tortilla chip.

A gallery of tacos includes every style and filling you could want, but these are not humble street tacos. Most are knifeand-fork affairs. The NY steak taco isn’t chopped, it’s a slab of rich beef dressed with crispy cheese and salsa roja. Guero chile arrives as a whole fresh chile brimming with sweet shrimp plus spicy lychee slaw, splayed over a corn tortilla. The roasted chicken taco eats like a mini meal of pulled seasoned meat, mashers, caramelized onions, and queso fresco garnished with, what else, a potato chip.

Of the large platos, corundas are rea-

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son enough to visit, as you won’t find them elsewhere, and Ortega’s take on the Michoacán dish is illumining. The deconstructed tamales rely on a base of heavenly steamed masa, feather light and fragrant. Intense red salsa and simmered green Hatch chiles bring juicy heat answered by silky coconut crema.

This proud carnivore never missed the meat filling typical of conventional tamales. Tender pork ribs painted with citrus-agave is the call when craving animal protein—think sophisticated carnitas. Two pounds of Prime beef in a Tomahawk cut paired with colossal tiger shrimp wants to be shared by diners who might be less devoted to Mexican cuisine.

Stay tuned for updates on the rollout of lunch, happy hour, and new beverage offerings. But don’t wait long. Daring newcomers deserve timely support.

Follow the lead of Chato’s and go for it.

Tonight.

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DRINK 5

Q U E S T I O N S

W I T H …

TAYLOR DECOSTA

The Orange resident is the co-founder of Taylor Made Cuisine, a chef-driven meal delivery and catering service based in Irvine. by Michelle Pagaran HOW HAS TAYLOR MADE CUISINE GROWN SINCE ITS L AUNCH? When COVID-19 hit, we pretty much doubled our business. There was this dire need to get healthy meals delivered, especially for our customers with family members (who are high-risk). I felt so great that we were able to hire to meet the demand, because people in the food industry were losing jobs left and right.

WHAT WERE YOU DOING BEFORE? I was a private chef here in O.C. and worked for athletes and celebrities.

HOW DO PEOPLE CUSTOMIZE THEIR MEALS? Any time you purchase a meal plan, you can put in any allergies and restrictions as well as items that you’re not a fan of.

You can also shop online and pick and choose items (a la carte).

YOUR MOST POPUL AR ITEMS? Skirt steak with chimichurri, almond chicken, and our paleo line of donuts.

WHAT ARE YOU LOOKING FORWARD TO POST-PANDEMIC? I would love to get back to event catering.

That is something that really sparks our creative side.

MADE IN ORANGE COUNTY

Fullerton

O P E N R O A D C A N D Y C O. specializes in handcrafted, Belgian chocolate-covered roasted almonds and toffee. Inspired by her love of the outdoors, founder Anne Osgood donates a portion of profits to the National Park Foundation and the Santa Monica Mountains Fund. $13 to $32 at Made Coffee and Frame Coffee in Fullerton, Blue Scoop Creamery in Yorba Linda, and Colony Wine Merchant in Anaheim. openroadcandy.com

60 ORA NGE C O AST • March 2021

D E C O S TA P H O T O G R A P H B Y J A Z M Y N G R E E N ; T O F F E E P H O T O G R A P H C O U R T E S Y O F O P E N R O A D C A N D Y C O.

FOOD

PRESENTED BY

BENEFITTING

Enter your pet into Orange Coast magazine’s premiere PetFest cutest pet contest, and your pet could win their very own photo shoot and be featured in the July issue!

A portion of entry proceeds will benefit Barks of Love.

Entry Fee: $25 Submission Dates: February 11 – March 10, 2021 Online Voting: March 11 – April 8, 2021

PetFestOC.com

FOOD

DRINK F O O D

T R E N D S

TO MARKET, TO MARK E T

FARMHOUSE AT ROGER’S GARDENS owner-chef Rich

Mead goes to Santa Monica Farmers Market every Wednesday; he returns to put together Farmers Market Produce Boxes ($60) for curbside pickup after 4 p.m.

Inside might be lettuces from Coleman Farms, Chantenay carrots from Weiser Farms, Persian cucumbers from Rosewood Farms, and lots more. Order by 8 p.m. on Monday. A daily Curbside Market offers pickled vegetables, quarts of soup, and Shaner Farms chicken eggs. 2301 SAN JOAQUIN HILLS ROAD, CORONA DEL MAR, 949640-1415, FARMHOUSE .ROGERSGARDENS.COM

62 ORA NGE CO AST • March 2021

When the pandemic first shut down restaurants a year ago, WATER GRILL SOUTH COAST PL AZA began to offer its own distributors’ fresh seafood, produce, and meats in a weekly farmers market format. More recently, when outdoor dining was banned, the market expanded to Tuesday, Thursday, and Saturday from 9 a.m. to 3 p.m.

The selection includes wild Alaskan halibut, Maryland soft-shell crabs, live Maine lobster, and Wagyu steaks.

3300 BRISTOL ST., COSTA MESA, 949-208-7060, WATERGRILL.COM

With dine-in prohibited mere months after the launch of GL ASSPAR , chef-owner Rob Wilson converted its raw bar to a seafood market. Freshcaught fare from Superior Seafood—such as salmon, branzino, and scallops—is offered at “better-thansupermarket” prices. Also available: fresh-baked FKN bread and in-house pastries. In January, the market moved to an online format. Order two days in advance; pick up Wednesday through Sunday from 2 to 6 p.m. 24961 DANA POINT

Capital Butcher, the online market at South Coast Plaza’s THE CAPITAL GRILLE , offers Grille Boxes featuring dry-aged steaks for cooking at home. Consider four 18-ounce bone-in New York strips ($140) or a filet-andlobster-tail surf-and-turf box for four ($170); six 8-ounce burger patties from artisanal purveyor Pat LaFrieda with brioche rolls ($50); and/or lobster mac ’n’ cheese serving four to six ($45). Single steaks available, too. Pickup Monday through Saturday, noon to 8 p.m. 3333 BRISTOL

HARBOR DRIVE, DANA POINT,

ST., COSTA MESA, 714-432-1140,

949-240-6243, GLASSPAR.COM

THECAPITALGRILLE.COM

PHOTOGRAPH COURTESY OF ROGER’S GARDENS

Necessity is the mother of invention—and restaurants are superior places to shop for seafood, meat, produce, and other staples. by Benjamin Epstein

S P O N S O R E D CONT E NT

MARCH 7 - 13, 2021 | ONLY 7 DAYS!

TASTE, EXPLORE & ENJOY

THOUGHTFULLY CRAFTED MENUS, COCKTAILS & WINE SPECIALS!

D

n i e in

t u o e k a or T

March 2021 • Or a nge Coast 63

SPON SORED C ON TEN T

March 7 - 13, 2021

PARTICIPATING RESTAURANTS ANAHEIM Anaheim White House 887 S. Anaheim Blvd., 714-772-1381 anaheimwhitehouse.com Mothers Market & Kitchen 5759 E Santa Ana Canyon Rd., 714-974-6667 mothersmarket.com The RANCH Restaurant & Saloon 1025 E Ball Rd #101A, 714-817-4200 theranch.com/restaurant URBANA Mexican Gastronomy 440 S. Anaheim Blvd., 714-502-0255 urbanaanaheim.com --------------------------------------

BREA Brunos Italian Kitchen 210 W. Birch St., 714-257-1000 brunosbrea.com Cedar Creek Inn 20 Pointe Dr, 714-255-5600 cedarcreekbrea.com ChaCha’s Kitchen 110 W. Birch St., #7, 714-255-1040 chachaslatinkitchen.com Gyu-Kaku 120 S Brea Blvd. Unit 1, 714-671-9378 gyu-kaku.com Jimmy’s Famous American Tavern 3325 E. Imperial Hwy., 714-733-1310 j-fat.com/locations/brea Mothers Market & Kitchen 413 S. Associated Rd., 714-990-6667 mothersmarket.com --------------------------------------

CORONA DEL MAR Five Crowns & SideDoor 3801 E. Coast Hwy., 949-760-0331 lawrysonline.com/five-crown Mayur Cuisine of India 2931 East Coast Hwy., 949-675-6622 mayuroc.com Tackle Box 3029 E. Shore Ave., 949-723-0502 tackleboxoc.com

64 Ora nge C oast • March 2021

The Bungalow Restaurant 2441 E. Coast Hwy., 949-673-6585 thebungalowrestaurant.com

Mothers Market & Kitchen 1890 Newport Blvd., 949-631-4741 mothersmarket.com

The Quiet Woman 3224 E. Coast Hwy., 949-640-7440 quietwoman.com --------------------------------------

Seasons 52 3333 Bristol St. #2802, 714-437-5252 seasons52.com

COSTA MESA Casablanca The Restaurant 1976 Newport Blvd., 949-423-7990 restaurant-casablanca.com Cafe Sevilla 1870 Harbor Blvd., 949-688-1555 cafesevilla.com Descanos Restaurant 1555 Adams Ave. #103, 714-486-3798 descansorestaurant.com Fishbonz Seafood Grill 350 E 17th St #2, 949-269-7812 fishbonzgrill.com Great Mex Grill - Mesa Verde 1525 Mesa Verde Dr. E #117, 714-241-1120 greatmexgrill.com Greenleaf Kitchen & Cocktails at 17th Street 234 E. 17th St. #100, 949-200-3950 greenleafchopshop.com Greenleaf Kitchen & Cocktails at SOCO 3321 Hyland Ave. #C, 714-862-2480 greenleafchopshop.com Habana 2930 Bristol St., 714-556-0176 restauranthabana.com

Terrace by Mix Mix 3333 Bear St. #316, 657-231-6447 terracebymixmix.com The Crack Shack 196 E 17th St, 949-383-5040 crackshack.com The Harper 1618 Ohms Way, 323-254-4103 theharperoc.com --------------------------------------

DANA POINT Glasspar Seafood 24961 Dana Point Harbor Dr., 949-240-6243 glasspar.com Jimmy’s Famous American Tavern 25001 Dana Point Harbor Dr., 949-388-8900 j-fat.com/locations/dana-point Salt Creek Grille 32802 Pacific Coast Highway, 949-661-7799 saltcreekgrille.com/dana-point --------------------------------------

FOOTHILL RANCH MAMÓN Hillside Eatery 26676 Portola Pkwy D, 949-305-8552 mamonrestaurants.com

Paella. Tapas. Gypsy Music.

AN authentic spanish experience since 1987!

Now Open!

Costa Costa Mesa Mesa || (949) (949) 688-1555 688-1555 || 1870 1870 Harbor Harbor Blvd.

Blvd.

Long Long Beach Beach || San San Diego Diego || CafeSevilla.com CafeSevilla.com

SPON SORED C ON TEN T

March 7 - 13, 2021

PARTICIPATING RESTAURANTS FOUNTAIN VALLEY Cambalache Argentine & Italian Cuisine 8780 Warner Ave., 714-375-3305 cambalachegrill.com --------------------------------------

FULLERTON Khan Saab Desi Craft Kitchen 229 E Commonwealth Ave. #A, 714-853-1081 khansaaboc.com --------------------------------------

GARDEN GROVE NOVA Kitchen & Bar 12361 Chapman Ave., 714-696-0888 novaoc.com

Mothers Market & Kitchen 19770 Beach Blvd., 714-963-6667 mothersmarket.com

Curry Up Now 922 Spectrum, 949-932-0153 curryupnow.com

Old Crow Smokehouse 21022 Pacific Coast Hwy., 714-536-0381 oldcrowsmokehouse.com

Famous Dave’s BBQ 13122 Jamboree Rd., 714-462-9179 famousdaves.com/Irvine

Pita Feast 6846 Edinger Ave., 714-375-2082 pitafeast.com

Eureka!

4143 Campus Dr., 949-596-8881 eurekarestaurantgroup.com

--------------------------------------

IRVINE Andrei’s Conscious Cuisine & Cocktails 2607 Main St., 949-387-8887 andreisrestaurant.com

Habana 708 Spectrum Center Dr., 949-419-0100 restauranthabana.com II Fornaio 18051 Von Karman Ave., 949-261-1444 ilfornaio.com/irvine

HUNTINGTON BEACH

Angelina’s Pizzeria Napoletana 8573 Irvine Center Dr, 949-536-5200 angelinaspizzeria.com

Mothers Market & Kitchen 2963 Michelson Dr., 949-752-6667 mothersmarket.com

Eureka!

7631 Edinger Ave., 714-230-3955 eurekarestaurantgroup.com

Cha Cha’s Latin Kitchen 13126 Jamboree Rd., 714-408-7819 chachaslatinkitchen.com

O Fine Japanese Cuisine 6731 Quail Hill Pkwy., 949-748-1896 ofinejapanesecuisine.com

Gyu-Kaku 7862 Warner Ave. #109., 714-842-8333 gyu-kaku.com

CUCINA enoteca 31 Fortune Drive, 949-861-2222 urbankitchengroup.com

Paul Martin’s American Grill 534 Spectrum Center Dr., 949-453-1144 paulmartinsamericangrill.com --------------------------------------

--------------------------------------

LAGUNA BEACH Nirvana Grille 303 Broadway Ste. 101, 949-497-0027 nirvanagrille.com O Fine Japanese Cuisine 30872 Coast Hwy., 949-715-5551 ofinejapanesecuisine.com Roux Creole Cuisine 860 Glenneyre St., 949-715-3707 rouxlaguna.com Sapphire 1200 S. Coast Hwy. #101, 949-715-9888 sapphirelaguna.com Skyloft 422 S. Coast Hwy., 949-715-1550 skyloftoc.com Starfish 30832 S. Coast Hwy., 949-715-9200, starfishlaguna.com

66 Ora nge C o ast • March 2021

S P O N S O R E D CONT E NT

March 7 - 13, 2021

PARTICIPATING RESTAURANTS LAGUNA HILLS

LAKE FOREST

Ironwood 25250 La Paz Rd., 949-446-8772 ironwoodlagunahills.com

Brü Grill & Market 23730 El Toro Rd., 949-305-5757 brugrill.com

Villa Roma Argentine & Italian Cuisine 25254 La Paz Road, #B, 949-454-8585 villaromarest.com --------------------------------------

LAGUNA NIGUEL Chelas Mexican Kitchen 29975 Alicia Pkwy., 949-542-4606 chelasmexicangrill.com --------------------------------------

LAGUNA WOODS Mothers Market & Kitchen 24165 Paseo de Valencia, 949-768-6667 mothersmarket.com

--------------------------------------

MISSION VIEJO Hatam Restaurant 25800 Jeronimo Rd., #402, 949-768-0122 myhatam.com Piccolino Ristorante 28719 Los Alisos Blvd., 949-380-7261 piccolinomv.com

NEWPORT BEACH Bosscat Kitchen & Libations 4647 MacArthur Blvd., 949-333-0917 bosscatkitchen-newport.com

Canaletto 545 Newport Center Dr., 949-640-0900 ilfornaio.com/canalettonewportbeach Cappy’s Cafe 5930 West Coast Hwy., 949-646-4202 cappyscafe.com CUCINA enoteca 951 Newport Center Dr., 949-706-1416 Great Maple 1133 Newport Center Dr., 949-706-8282 thegreatmaple.com Lighthouse Café 1600 W. Balboa Blvd., 949-933-1001 lighthousenb.com Olea, Cellar. Craft. Cook.

2001 Westcliff Dr., #100, 949-287-6807 oleanewportbeach.com

PICCOLINO

OLD WORLD FOOD, NEW WORLD AMBIENCE

Salvatore Faso opened Piccolino Ristorante in 2007. Born to Sicilian immigrants in Chicago raised in the kitchens local cuisine. The goal was simple: combine his lifelong experiences accumulated in the restaurants of Chicago, preparation and Sicilian cuisine philosophy. His passion for the Canyons and its surrounding communities landed him in Mission Viejo. White table clothes and candlelit dining await your visit!

Piccolino Ristorante 29719 Los Alisos Blvd Mission Viejo, Ca 92692 949 380-7261 piccolinomv.com

SPON SORED C ON TEN T

March 7 - 13, 2021

PARTICIPATING RESTAURANTS Pandor Artisan Bakery and Cafe 1126 Irvine Ave., 949-209-5099 pandorbakery.com Rockin Baja Lobster 2104 W Oceanfront, 949-723-0606 rockinbaja.com/newport-beach Sushi Roku 327 Newport Center Dr., 949-706-3622 sushiroku.com Ten Asian Bistro 327 Newport Center Dr., 949-660-1010 tenbistrooc.coom The Beachcomber Cafe 15 Crystal Cove, 949-376-6900 thebeachcombercafe.com Woody’s Wharf 2318 Newport Blvd., 949-675-0474 woodyswharf.com Zinqué 3446 Via Oporto, 949-612-7259 lezinque.com --------------------------------------

ORANGE Pandor Artisan Bakery and Cafe 106 N Glassell St., 714-912-4007 pandorbakery.com Prime Cut Café 1547 W. Katella Ave., 714-532-4300 primecutcafe.com The Wall 80 Plaza Square, 714-988-7700 thewall.beer --------------------------------------

PLACENTIA Market Fresh Grill Café 221 W Orangethorpe Ave., 714-528-1977 marketfreshgrillcafe.com --------------------------------------

SAN CLEMENTE Flights and Irons Urban Kitchen 376 Camino De Estrella, 949-388-3991 flightsandirons.com Iva Lee’s 555 North El Camino Real #E, 949-361-2855 ivalees.com

68 Ora nge C o ast • March 2021

Vine Restaurant & Bar 211 N. El Camino Real, 949-361-2079 vinesanclemente.com --------------------------------------

SAN JUAN CAPISTRANO Cedar Creek Inn 26860 Ortega Hwy., 949-240-2229 cedarcreeksjc.com El Café Real 31692 El Camino Real, 949-503-5700 innatthemissinsjc.com Rancho Capistrano Winery 26755 Verdugo St., 949-481-6682 ranchocapwinery.com Sundried Tomato Café 31781 Camino Capistrano, 949-661-1167 sundriedtomatocafe.com The Tea House on Los Rios 31731 Los Rios St., 949-443-3914 theteahouseonlosrios.com Ysidora Restaurant and Lounge 31692 El Camino Real, 949-503-5700 innatthemissinsjc.com --------------------------------------

SANTA ANA Avila’s El Ranchito 2201 E First St., 714-547-9129 avilaselranchito.com/santa-ana Chapter One: The Modern Local 227 N. Broadway, 714-352-2225 chapteronetml.com El Mercado Modern Cuisine 301 N Spurgeon St., 714-338-2446 mercadomodern.com Mix Mix Kitchen Bar 300 N. Main St. 714-836-5158 mixmixkitchenbar.com Mothers Market & Kitchen 151 E Memory Ln., 714-542-6667 mothersmarket.com --------------------------------------

SEAL BEACH 320 Main Restaurant 320 Main St., 562-799-6246 320mainsealbeach.com

TUSTIN Gyu-Kaku 14181 Newport Ave., 714-731-1719 gyu-kaku.com Lucille’s Smokehouse Bar-B-Que 2550 Park Ave., 714-259-1227 lucillesbbq.com Prego Mediterranean 2409 Park Ave., 949-553-1333 pregooc.com RA Sushi 2401 Park Ave., 714-566-1700 rasushi.com/locations/tustin-ca Rich Elixirs 434 El Camino, 949-445-0102 richelixirs.com Stowaway Tiki 2705 2493, Park Ave., Suite #27, 657-208-2088 stowawaytiki.com The Halal Guys 2883 Park Ave., 714-371-7801 thehalalguys.com The Winery Restaurant & Wine Bar 2647 Park Ave., 714-258-7600 thewineryrestaurant.net The Yellow Chilli 2463 Park Ave., 714-389-5280 theyellowchillitustin.com Utopia European Caffe 2489 Park Ave., 714-352-5789 utopiacaffe.com

S P O N S O R E D CONT E NT

March 7 - 13, 2021

LA HABRA

5

BREA

RESTAURANT KEY YORBA LINDA

PLACENTIA

FULLERTON 91

ANAHEIM HILLS

91

605 CYPRESS

BUENA PARK

ANAHEIM

5

55 241

STANTON

ORANGE

57

LOS ALAMITOS

GARDEN GROVE

22

22

261 LITTLE SAIGON

5

WESTMINSTER

405

SANTA ANA

TUSTIN

241

HUNTINGTON HARBOUR

55

HUNTINGTON BEACH

FOUNTAIN VALLEY

COSTA MESA



IRVINE

COSTA MESA 73

241

405

NEWPORT BEACH

Cafe Sevilla 1870 Harbor Blvd., 949-688-1555 cafesevilla.com

 Greenleaf Kitchen & Cocktails - 17th St. 234 E. 17th St., Ste. 100, 949-200-3950 greenleafchopshop.com

MISSION VIEJO

73 BALBOA

1

5

CORONA DEL MAR

LAGUNA HILLS

 Greenleaf Kitchen & Cocktails - SOCO

3321 Hyland Ave., Ste. C, 714-862-2480 greenleafchopshop.com

MISSION VIEJO

 Piccolino 28719 Los Aliso Blvd., 949-380-7261 piccolinomv.com

TUSTIN

 The District at Tustin Legacy 2437 Park Ave., 714-259-9090 thedistricttl.com

For more information, visit ocrestaurantweek.com

RANCHO SANTA MARGARITA

LAKE FOREST

73

133

LAGUNA BEACH

LAGUNA NIGUEL 1

DANA POINT

SAN JUAN CAPISTRANO

SAN CLEMENTE

March 2021 • Or a nge Coast 69

T a s t e , E x p l o r e & E n j oy L i f e

Dine in & Takeout Special Event Menus

March 7-13

One Week Only! Special menus only available during OC Restaurant Week

Search Participating Restaurants and menus at OCRestaurantWeek.com

CRAWL

Your Margarita Adventure Awaits Margarita Crawl is an event for Margarita lovers to Taste, Explore & Enjoy

Margaritas & Bites

March 21 – 27, 2021 For participating restaurants and margarita menus visit:

MargaritaCrawl.com

PR

E S E N T E D BY

MY O.C.

Behind the Covid Curtain Scary moments and small joys abound at a senior living community rocked by the pandemic.

by Suzanne Hawley

I

live at a retirement community in Anaheim, a few miles south of Knott’s Berry Farm. When COVID-19 struck last spring, our happy village turned into a ghost town for the elderly. The lockdown was swift and emphatic: No one could leave the facility, and no visitors could enter. Drop-offs for residents were accepted by gloved and masked person-

illustration by P E T E R YA N

nel from behind the glass doors.

The 100-plus residents were confined to our rooms as the cheerful gatherings in our dining hall became a thing of the past. Three times a day, servers brought Styrofoam containers in rolling ovens to our doors.

The severity of the situation was reflected in protective clothing as servers, medical technicians, caregivers, and housekeepers were sometimes unrecognizable. Elaborate face shields were worn over masks; cloth replaced hair nets; bare hands were swathed in plastic. Our devoted staff members’ voices were muffled, only eyes peering out.

Overnight, it was like being dropped in an alien land. The only socializing occasions were chance encounters in public areas, including a regimen of distasteful nose swabbing. By osmosis, we could tell our ranks were thinning. The very elderly and infirmed were conspicuously absent. In keeping with federal guidelines and good taste, we didn’t press for information about who had migrated to hospitals, skilled nursing homes, or worse.

On July 21st, I turned 75; surprisingly, it was one of the best birthdays of my life. I live here because of a pronounced bipolar disorder that responds kindly to a low-key life and effective psychotropic medication. But before that big day, I was feeling rather washed up. I received an intercom message to come to the lobby. Standing outside the glass doors, there was a cohort of family and friends, burgeoned with flowers, gift bags, birthday cake, and cards. We March 2021 • OR A NGE COAST 73

MY O.C. couldn’t talk, but we waved madly and I found it difficult to hold back the tears.

I wasn’t the only one who got living proof we were loved by those who came to shower us with attention for a few emotional moments. Could this be true? The news media cast us as piranhas in a petri dish, but that did not deter many who missed our smiles, hugs, and laughter in spite of our wheelchairs, walkers, and an occasional oxygen tank.

B E F O R E T H E C O R O N AV I R U S , one of our greatest joys was riding in the white, orange, and blue Orange County Transportation Authority minivans where, for less than $4, we could go anywhere in the county. Go we did: shopping, hair salons, restaurants, and, of course, to see medical personnel. How we missed seeing our favorite drivers rolling out the ramp behind the glass doors to take us aboard.

As the months ticked by in 2020— demic and, glory of glories, we could March, April, May … September, Octo- resume gathering in the dining hall. ber—I discovered that cabin fever is a Staff members took our temperatures real illness. I longed for human con- and splashed our hands with sanitizer tact, and when a staff member came before we found a seat, two to a table in for meals, medicine, cleaning, etc., with Plexiglass partitions. The mood I found myself taking up too much was jovial—our favorite songs from the time on their appointed rounds. Then ’50s and ’60s rang out, and servers and something miraculous happened: staff danced through the aisles.

These people became the most importAt the time, it appeared it didn’t matant aspect of my life. I observed their ter what was going on outside those steady and quiet selflessness, and I glass doors. What was important was fell in love with each and every one that we had staff members who truly of them. My room was their stage and loved us, and we had one another. they each had a starring role in my life. “What? Me worry? COVID-19 tried its I discovered what I was learning was hand, and we won.” End of story! a profound sense of gratitude. As the months in isolation wore on, my greatest joy was observing and acknowledg- BUT THEN, A FEW DAYS AFTER A ing those who cared for me day in and raucous Thanksgiving feast, a nurse came day out. COVID-19 was turning into a to my room. “You tested positive for the virus,” he said stoically. My head reeled at subtle, but remarkable, teacher.

In mid-October, a wonderful thing the news that I was among the thousands happened. It seemed we licked the infected by the thing we’d dreaded. He most contagious aspects of the pan- told me to pack lightly. “You’ll be going to

Do what you can to shop local first.

# open for businessOC

Every dollar you spend locally will help open doors of local businesses and support jobs in our community.

Share how you are safely open for business using the hashtag #OpenForBusinessOC and tag @orangecoastmag for your chance to be reposted.

Shop safely. Follow our local health guidelines and respect others around you.

74 O RA NGE CO A ST • March 2021

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a skilled nursing home this afternoon.” I had been experiencing a severe headache and other symptoms, but it was still hard to believe I had the virus.

I was among a battalion of residents delivered to a concourse with singleperson nursing stations as far as the eye could see. It was cold—meat-locker cold—to keep the spread of the virus down. Three patients were wedged into a tiny room, privatized by curtains.

My symptoms grew worse. Dehydrated, I was attached to a pole with a saline drip and unable to move for four days. My primary care physician was in touch by video, and she assured me I’d be back at my home in a month if a state employee confirmed my prognosis. It was the hardest month of my life.

Finally, on Christmas Eve, a balmy, breezy night, I stepped back into our lobby, taking in the most beautiful Christmas tree I’d ever seen. I soon discovered that our village had fared poorly during December, with a skeleton crew, exhausted workers, and residents locked down tight. Once again, meals came to the door, snapped shut as refuse was left in the hall. The encouraging news was that our residents would be done with the two-step vaccination process by the end of February.

Amazingly, as we reach the one-year anniversary of COVID-19, one striking image from the nursing home stays with me. Spending long hours propped up in a hospital bed, looking out the windows next to me, I thrilled to a sight barely discernible among a group of old cottonwood trees. There, fluttering just for me, was a faded American flag. The words of a song I learned as a child came flooding back: “O beautiful for spacious skies … for amber waves of grain … for purple mountain majesties above the fruited plain.”

Because I carry that melody in my heart, I truly hope those who have suffered have found some peace. It was a rough time for me and many others, but I experienced an outpouring of love. I believe better times are ahead, a new tomorrow marked by gratitude.

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March 2021 • OR A NGE COAST 75

FIRST PERSON

Beauty in a Pandemic Could hair extensions make up for having to hide my smile? by Barbara Neal Varma

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esperate to feel attractive while wearing a mask, I made a decision.

With my smile hidden, I figured that left only my eyes and hair to make a lasting impression. I considered fake eyelashes, but worried they’d cause my sensitive eyes to turn red, completing the Hannibal Lecter effect. Glamming up my naturally thin locks with hair extensions seemed the better way to go.

76 ORA NGE CO A ST • March 2021

My stylist was all in, finding silky swaths of real hair that not only matched the honey brown color she’d used on me for years but also added a few highlights for good measure. I opted for the tape-on style, reputed to be gentle yet robust enough to withstand even the strongest Santa Ana winds. When the salons were allowed to open again in the fall, I was one of her first clients allowed inside after passing the no-fever test at the door.

It all felt so Hollywood. Sitting in the salon chair, watching my everyday ’do get transformed into a thick, bouncy style I prayed I’d be able to repeat at home. Hey, this was as close to cheerleader status as I was going to get: I wanted to make it last.

I floated out on a cloud of hairspray that fine day, certain my clever mask misdirection was complete.

Of course, with great hair comes great responsibility—and a surprising amount of maintenance, I soon found out. The once-mundane task of washing my hair was now like trying to navigate an obstacle course.

One wrong move and ow! my fingers would snag an extension along with any surrounding strands it had become attached to. And don’t get me started on how much time the added hair needed to dry, making me long for the blow-and-go ease of my morning routine before the upgrade.

Still, I soldiered on, telling myself a few false starts were to be expected.

Not to mention the precious lunch money I’d invested—funds my husband and I could’ve better used to stock up on toilet paper or support a local business hard hit by the pandemic.

Plus, I was more than a little illustration by R A C H E L I D Z E R D A

FIRST PERSON

CAN YOU IMAGINE

A WORLD WITHOUT TIGERS? NEITHER CAN WE. HELP US SAVE THE LAST 3,200 TIGERS IN THE WILD. DONATE TO PANTHERA.ORG.

© STEVE WINTER/NATIONAL GEOGRAPHIC

embarrassed. How could I complain Las Vegas’s continued economic strugwhen it had been my so-called bright gles. Either way, my glittery hometown idea in the first place? came to mind as I climbed out of the I couldn’t. So get a grip, I told myself. car, triggering one of those “Remember Turn on the ol’ curling iron, add some who you are” Mufasa moments from extra minutes to the morning ablutions, “The Lion King,” because all life lessons and enjoy the big-hair buzz while it lead back to Disney. lasted.

So who was I? A Vegas girl! Born and It lasted less than two weeks. Twelve bred in the catwalk capital of the West, days, to be exact, before I begged my tall by age 12, and destined to be a showstylist to take them off, take them all girl were it not for the fact I was too shy off. And not just for reasons already to wear even a swimsuit in public. stated, or even the sobering discovery I realized in that hot-flash moment that my husband could no longer run that my self-confidence had run a lithis fingers through my hair. tle thin of late, too. I’ve had to be so careful for so long—treading lightly, OF COURSE, looking both ways before I crossed the virus-laden street—that I’d forgotten WITH GREAT HAIR how to step boldly into the day.

COMES GREAT And so I sauntered, not walked, not RESPONSIBILIT Y— shuffled, toward the pet store, keepAND A SURPRISING ing a smooth, hip-swinging gait to not upset my elaborate, if imaginary, showAMOUNT OF stopping headdress.

I was about halfway across when I MAINTENANCE, I heard it: a classic singsong wolf whisSOON FOUND OUT. tle from days of old. I almost stopped Blame instead my depleted energy to look around but didn’t, figuring it and patience worn thin after a total was probably some jokester making (pardon my language) poop fest of a fun of me and my wayward hips so out year. Before all this started, I’d been a of place in a family-friendly shopping good sport about the cost and incon- center. And even if it were for real … it venience of beauty. Now, I didn’t have was probably not for me.

Then again, why not? the stomach for it. Gone were the days Because one thing 2020 has taught us, of high heels and Spanx. Health and safety, comfort and care: These were I would argue, is that anything can hapmy new idols. Home-cooked meals pen, often before breakfast. It occurred and sunset walks with my husband, my to me I’d become so focused on what I had to work with above the mask, I’d newfound treasures.

Which made what happened in forgotten what was below it: the tall, the PetSmart parking lot a few days curvy, comfort-food-fed rest of me.

I smiled to myself, my only option post-extensions more interesting.

I’d driven there to get treats for our these days, and completed my somekitties, Ginger and Mary Ann. Before might-say drunken approach to leaving the safety bubble of my car, I PetSmart without further incident.

The next day, a friend commented took one last look in the rearview mirror. Mask on? Check. Nose covered? on Zoom how good the extensions still Check. The braces-fixed smile Mom looked. I didn’t correct her, preferring and Dad had paid a small ransom for to think my new and improved attitude hidden from view? *sigh* Check-check. was the enhancement she believed she Maybe it was that random thought saw. Turns out in our bid to be too sexy about my parents. Or maybe it was for our masks, it’s not the locks, ladies; the article I’d read that morning about it’s the swagger. Spread the word.

March 2021 • OR A NGE C OAST 77

78 O R A N G E C O A S T • March 2021

C OM M U N I T Y IN THE TIME OF COVID-19

The past year of pandemic life has stolen many things from us. But we’ve also been forced to take stock, innovate, and reassess everything we do. What’s working? What will we never do again? How have we made Orange County better in challenging times? Where do we go from here? We asked entrepreneurs, educators, fitness professionals, arts and nonprofits leaders, health care workers, an economist, and readers for their thoughts. One year after stay-at-home orders were first issued, here’s a look at where we are now.

Written by CRYSTAL CHANG, HANNAH DIL ANCHYAN, AL AN GIBBONS, ASTGIK KHATCHATRYAN, ANIK A L JUNG, GREG NAGEL , MICHELLE PAGARAN, CHELSEA RAINERI, BRETT SUPER, AND VALERIE TAK AHAMA

March 2021 • O R A N G E C O A S T 79

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ourmet food made from the best ingredients and prepared specifically for takeout seems like the ideal strategy for a pandemic. But that wasn’t chef Jonathan Blackford’s original plan early in 2020. The former executive chef at A Restaurant and CdM and his investor were looking for an 8,000-square-foot space to open a new restaurant, but then things started to shut down in the spring. Even after restrictions eased a bit, Blackford called his partner. “I need to be honest with you,” he said. “I don’t really feel comfortable putting $5 million into a restaurant right now.” His investor was relieved, and they decided to wait.

As months of at-home meals went by, Blackford and his wife, Kristi, were less than impressed by what was offered.

“Other people must need help, too,” Kristi recalls telling her husband. “Your talent is way too good. So many people just slapped the food they do in a box. Food needs a little more care.”

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They wanted to do an upscale to-go dinner. They found space in Costa Mesa, included a market and a grab-and-go case, and Fork and Knife opened in October.

It’s not a restaurant, as there will never be a time when customers eat on the property—pandemic or not. But for anyone looking for fine dining at home or just tired of the same old meals, Fork and Knife has filled a giant need. “We live in Southern California, and people have beautiful homes,” Kristi says. “Why go out to eat? Going to pick something up that is a fine-dining experience and not having to do the cleanup and the prep work is great!

I didn’t think this idea would be just for COVID-19 timing.”

The market carries jams, preserves, sauces, and much more. Made-to-order sandwiches are available at lunch, and the bakery items, ready-made salads, pastas, and side dishes provide a gourmet option for folks short on time.

“There are a lot of single people who are just getting off work,” Jonathan says.

“They say, ‘You have no idea how nice it is to just come in and grab dinner, heat it up, and it’s done.’ We get a lot of nurses and construction workers. We’re filling a need that people are really excited about.”

That excitement originates with the chef. “The fun thing for me was figuring out how to make dishes good in a to-go box,” he says. “We roast the chicken at 200 degrees, let it cool, take it off the bone, then char it on the grill. That way, when it’s reheated, it retains all the moisture. The biggest challenge is trying to go from cold to hot and maintain the quality.”

Kristi chimes in: “Isn’t it so magical that someone thinks about all that for you?”

“Even when we do the hot pickup menu,” Jon continues, “we have everything labeled with sauces to dress and garnish. We want to give people the best experience.”

As far as post-pandemic plans, the duo wants to open more outlets, including one in South County. “I love the concept, and we’ve been blessed with customers who say, ‘You guys are filling a gap,’ ” Jonathan says.

Kristi summarizes the notion perfectly in relaying how she came up with the name: “All you need are a fork and knife.”

PHOTOGRAPH COURTESY OF SHERMAN LIBRARY AND GARDENS

FORK AND KNIFE STANDS OUT IN CHALLENGING TIMES FOR ITS DEVOTION TO WHAT THE COMMUNITY NEEDS.

PHOTOGRAPH COURTESY OF FORK AND KNIFE

A Fresh Take on Takeout

Safe Garden Gatherings SHERMAN LIBRARY AND GARDENS EXECUTIVE DIRECTOR SCOTT LAFLEUR SHARES LESSONS FROM THE PANDEMIC.

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PHOTOGRAPH COURTESY OF SHERMAN LIBRARY AND GARDENS

PHOTOGRAPH COURTESY OF FORK AND KNIFE

SEIZING THE MOMENT

hat are you most proud of?

Our staff. When we closed in March, absolutely no one wanted to stay home.

The way everyone pivoted to keep going and keep the plants alive was great. We took turns coming in a couple of days a week, and I think it helped people to come in and get a mental break.

We reinvented ourselves. We took the time to think about all of our events and how we could do them safely. The virtual garden tour was one of our most successful tours we’ve ever had. … I think people appreciated that we tried to do something and didn’t just cancel it. We put the garden party in August, and we figured out how to do that. We broke everyone into groups of 50 to spend an hour in the garden. For some people, especially our volunteers, that was the first time they’d gotten out of the house to do anything.

The same thing with our Eerie Evenings event. We learned from the garden party and found a way to do it safely. Then we parlayed that into our Nights of 1000 Lights event. We were outside, we did timed ticketing, we limited the admissions, we made people social distance. People were so thankful it was some little bit of holiday that they were able to do again.

Were there any surprises?

We’ve seen more young people coming to the gardens. I think they’re finding the simpler things to do. There’s an overload on screens. Just looking at plants and the scavenger hunts in the garden are the biggest things around. That’s been a lot of fun.

What will you keep doing in the postCOVID-19 era?

Timed ticketing for our events. We’ll

definitely keep that going. We got lots of positive feedback as people said they were glad not to be bombarded with a large crowd. The other thing we’ll continue to do is the virtual part of the garden tour.

We’re going to do only virtual in May this year. But after that, we’ll definitely do both (in-person and virtual).

Anything you’d do differently?

I wish we’d never closed those two months in the beginning. There were some botanic gardens that never closed. People needed to have a place to go and be safe. Being

outside, being in the fresh air, being in the sunlight—it’s a health and wellness sort of thing. Another thing we learned was that no one wants to walk in a one-way direction. They just CANNOT do it!

What are you most looking forward to post-pandemic?

Get-togethers. Staff potlucks. Just socializing in the garden: to meet friends here, have a glass of wine, and walk around and socialize. I feel like our worlds have shrunk. I’m looking forward to making new friends and meeting new members.

March 2021 • O R A N G E C O A S T 81

Celebrating Outdoors “Our

business probably multiplied 10 times since COVID-19 struck since we’re one of the few businesses that were lucky to still operate. We’ve done a lot of outdoor celebrations where we’re going to our client’s backyards and setting up different things like movie nights and virtual events. (As a new mom), it was really special to do a sweet baby shower picnic for someone who wasn’t going to be able to celebrate but ended up just having a small intimate gathering instead. We’ve also done picnics for couples who would’ve had to postpone their wedding but instead had a ceremony, got married, and did a picnic as a celebration. One of our goals is to make our picnics more accessible, so we launched a shop in Costa Mesa where we offer grab-and-go picnics and sell a lot of the things we use to style our tables and our picnics. We also have a little flower shop and balloon bar.”

—LAUREN RIVARD

FOUNDER OF THE PICNIC COLLECTIVE AND THE PICNIC SHOPPE IN COSTA MESA

82 O R A N G E C O A S T • March 2021

PHOTOGRAPH COURTESY OF THE PICNIC COLLECTIVE

SEIZING THE MOMENT

PHOTOGRAPH COURTESY OF THE PICNIC COLLECTIVE

SCHOOLS

VOICES IN EDUCATION AMANDA PERONTO, social studies teacher at Valadez Middle School in Placentia, expounds virtual education at a Title I school.

How have your students handled remote and hybrid learning?

Last year, most of them were struggling immensely. But now ... kids are resilient.

The students are working so hard. They’ve adapted like the teachers have adapted.

They are rock stars. They are working hard to be the best that they can.

How have Title I schools, in particular, been affected during the pandemic?

We still distribute food for our students.

The parents can come to the school and pick up food for them. The hardest thing for our students has been the lack of technology in their homes. In addition to giving every student a Chromebook, we gave every household Wi-Fi hot spots. Most students did not have Wi-Fi in their homes.

What has been the greatest challenge of teaching virtually?

Supporting students with English-language learning and students who have special needs. In the classroom, I can do a lot of one-on-one time with the kids. When I’m on a Zoom call, it’s more challenging to give one-on-one instruction.

What has been the brightest spot for you?

It is the same joy I get when I’m teaching in person. Seeing their faces, hearing their responses. I can hear them laugh! When I pop on the Zoom call and say, “Hi kids, how are you doing?” they have these big bright smiles that I get to see. The excitement about learning ... it’s always been my joy to see kids excited to learn.

KARISHMA SHRISTI MUTHUKUMAR, a cognitive science major at UC Irvine, organized students to submit essays, photography, and poetry about life in quarantine in “Patience and Pandemic.”

How did the project come about?

It actually started out as a thing called the Patient Project. It focused on what it meant to be a patient, and the goal was to alleviate anxiety and promote community in a setting that can otherwise feel alienating. Before COVID-19, we planned to have undergraduates stationed at the hospital to chat and interact with patients in waiting rooms. After hospitals became overrun, we realized we really couldn’t volunteer there. At the same time, everyone more or less had that waiting room feeling. So we made the move from patients to patience. It began as a summer project, but when we got more than 165 submissions, we moved to publish.

What do you hope readers will take away?

I guess it’s really just in the title: patience.

I hope people read this and feel a sense of strength and a sense of patience. As an undergraduate now it has a lot to do with Zoom classes and what feels like a 2D college experience. But working together with other students and creating this journal has been a really special experience. It has given a meaning to the quarantine and provided a really good creative outlet.

Anything else in the pipeline?

We are planning to extend the print journal by creating a community journal, which would be much more interactive. We are hoping that having an interactive website open to anyone will make it more of a conversation and more of a community.

Sculptor and Laguna College of Art and Design instructor BRITTANY RYAN discusses her experience teaching art remotely.

How do you do your job remotely?

We’ve employed crazy tactics. For sculptures especially, the materials are complex and specific. What we’re doing is (making) elaborate supply kits to hand out to each student. I’ve also developed around 30 instructional videos for each student. I do Zoom calls to critique each of them. I’ve made a whole video on how to properly photograph their projects. I’ve realized that’s often the biggest hurdle— getting students to take proper photos.

Sometimes, you just want to dive into their room and see it in real life.

Do you feel like you’re able to connect with your students?

I do miss the high that I get seeing my students in person because I am an extrovert. The happy chemicals aren’t there anymore when it comes to teaching online. It’s always great, though, at the end of the semester when the students come drop off their stuff; they scream, “Oh my gosh! I’m finally seeing you in person!”

Are students ever frustrated with the challenges of studying art this way?

Our experience is probably really (similar).

If they’re feeling disconnected, so are we. We all want to be together in the classroom. They want a certain college experience, and we love to provide that.

We’re teachers not because we hate it; we’re teachers because we love it.

March 2021 • O R A N G E C O A S T 83

What’s Next?

AMIHAI GLAZER, UC IRVINE PROFESSOR OF ECONOMICS, EMERITUS, AND AUTHOR OF A TEXTBOOK ON PRICE THEORY, LOOKS AT O.C.’S PANDEMIC ECONOMY AND RECOVERY.

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hat can we look forward to this summer?

There’s a good chance that a large swath of the population—maybe half, maybe more—will be vaccinated by then, and that should make a huge difference. We could look at where the (economic) decline was worst: air travel, local retail, going to a store, restaurants. I don’t think they’ll go up to the level before the pandemic, but some things that have declined greatly probably will improve. Housing is another possibility.

People are tired of their old furniture or drapes in their houses and may want to remodel or buy a bigger house. One can imagine that taking off.

What have economists found about consumer spending overall during the pandemic?

There has been study of whether the

84 O R A N G E C O A S T • March 2021

fall in local businesses, say restaurants and local retail, is due to government lockdowns or because people on their own, even before lockdown happened, were reluctant to go shopping. The evidence is pretty strong it’s the behavior of consumers.

Including in California, people stopped going to restaurants before the governor imposed restrictions. (The studies were) looking at mobility data from cellphones, another one looks at credit card transactions. When did they fall? The evidence is it was largely consumer behavior.

Once people feel safe again, will we see costs rise? Could a place like Disneyland double its admission price?

Often, firms are reluctant to increase prices. Clearly that happened with the great toilet paper shortage. There was a shortage rather than an increase in price. Sometimes firms prefer long lines

rather than to hike prices—take Apple with its iPhones. It purposely kept the price lower than what demand was. We know that because of prices on eBay for the iPhone, and there were long lines and lots of publicity. So one can easily imagine that Disneyland may limit entry rather than charge $200 for a visit. (That would) encourage people not to be fearful to come and show that there are tens of thousands of people who want to come.

Will airlines and hotels hike their prices?

With airlines, they got large federal bailouts twice. I think that if they increase prices and see big profits, there will be political backlash. Another factor is business travel will probably decline because firms have figured out that they might not need as much business travel. They’ve learned to use Zoom. So that will reduce demand for airlines and

Photograph by EMILY J. DAVIS

Getting the Shots REACTIONS FROM THE FIRST TO RECEIVE VACCINES DR. AMÉRICA BRACHO CEO of Latino Health Access

ASHLEY TOWERS registered nurse

Side Eff ects: Arm soreness “My mom died two weeks ago. She was my great friend. She’s in Venezuela. I’ll get my second dose, wait the two weeks, and then go to Venezuela because finally I can do it. She was 88, so I was hesitant to travel because I didn’t want to infect (her), and I didn’t want to get infected traveling. From the work aspect, our team is in the streets. We are the ones who do a lot of the outreach, and we host the testing sites in many low-income areas that have been super impacted. ...

We can serve our community being more at ease. I have a son who is a physician at Hoag that I wasn’t able to see (in person). He had COVID-19 and then got the vaccine, and we actually were able to see each other.”

Side Eff ects: Arm soreness, tired, chills, body aches, sore lymph node “Sitting in the room to get the shot, everyone was so euphoric. A lot of us (health care workers) go into work and don’t think of ourselves; we always put our patients’ health before our own. If they’re really sick and you have to rush into the room and put on all the proper equipment ... there’s always that chance that you were so consumed with getting to your patient quick enough that for some reason you are exposed. Now that I’ve gotten the second shot, that level of comfort has greatly increased.”

HALEY BULLER research supervisor

hotels. When something is shut down, people learn how to substitute. Once it’s reopened, they continue to use what they learned.

Will people be more thoughtful about spending locally?

I haven’t seen evidence of people behaving that way. My belief is that Orange County has many more chain stores than individually owned ones, so I think there will be less caring about the local businesses. Orange County is such a large metropolitan area. If I’m in a small city and there’s only one Italian restaurant, then I may want to keep it in business because if that one Italian restaurant goes out of business, then I have no Italian restaurant. But we’re a huge metropolitan area. If my favorite Italian restaurant closes down, there are 50 others within a half-hour drive.

Symptoms: Arm soreness “I was prett y relieved, but also I feel kind of guilty because my parents haven’t gotten it. On paper, I should be the last person to get it, health and age wise. I’m happier to go outside and feel more free, but I still wear a mask, still distance. The information I’m getting at my hospital is that they don’t have enough data yet to show that you’re not (still possibly) a carrier.”

EMMA LOWERISON registered nurse Symptoms: Arm soreness, body aches, night sweats, fatigue, headache, swollen lymph node “I’m not really changing my life as far as distancing goes because I know that we still are unsure if it gives you full immunity or if you can still pass the virus if you’re exposed. But I feel a sense of relief and peace knowing that we’re headed in the right direction, especially for health care workers that probably will continue to be fighting this for a long while. And just hope for all of humanity, really.”

KARA YATABE veterinarian Side Eff ects: Arm soreness, local swelling, and redness at injection site “It’s a weight off my shoulders. We are considered essential workers, so we stayed open the entire time. ... California amended the list of what’s considered health care workers and providers, so veterinarians became part of that list.

Because of that, now veterinarians and the staff are able to get vaccinated, which I think is important because we’re still coming in contact with the animals, which can carry the virus on them.”

MARIAN EDMONDS registered nurse Symptoms: Fatigue, arm soreness, body aches, headache “The biggest impact for me is at work because of the constant exposure, and for us it’s more than just the patients; all of our co-workers are getting sick.

We had so many employees that were out with COVID-19, and we’re getting emails every day saying, ‘You’ve come into contact with a positive health care worker.’ I think I’ll feel better once my parents (get shots) because then I’ll feel like we at least can feel safe about seeing each other again. Even if your symptoms are worse than what I experienced, it’s well worth sacrificing 24 to 48 hours of feeling crumby to have antibodies for an extended period of time.”

March 2021 • O R A N G E C O A S T 85

DINING

A TEAM TO LEAN ON

“We’re a rare case where ownership is thinking long term and planning for after this pandemic. So we’re making some really cool adjustments to the existing spaces and kind of repurposing them. We have the speakeasy at CdM that could be utilized really well for private parties, which we’ve always done but kind of reaching people who want small, intimate dinner parties. We have such great options for that within A and CdM and are really excited about the new restaurant that’s going to open in the fall.”

86 O R A N G E C O A S T • March 2021

PAIGE server at A Restaurant

GRACE server at CdM Restaurant

“One of the many silver linings to living through this pandemic has been the opening of so many outdoor dining spaces. Both A and CdM’s new patios are so beautiful, and that’s just one way we’ve adapted to the times. I was lucky enough to finally get a job at A. With the patio opening, they needed a new server, and a serving position doesn’t open often at A. Most of the staff has been working there for many years—another reason why it really feels like one big family.”

“We used CdM Restaurant as a meeting place to participate in a Black Lives Matter peaceful protest in June. We really saw the community come together in such a positive way, and we were proud to use the restaurant and the platform we have to support that important cause.”

MEGAN server, assistant manager, and social media director at CdM Restaurant “Our dad and McG (business partner Joseph McGinty Nichol) have gone above and beyond to ensure all of the employees know they’re just as important or more important as each guest that walks through the door. They really took care of everyone and made sure we all got through these tough times. It’s their leadership and support that encourages us all to build for the future and continue our father’s legacy.”

PHOTOGRAPH COURTESY OF DOUGH EXCHANGE/PLAYGROUND

MADISON server and social media director at A Restaurant, events coordinator for all

PHOTOGRAPH BY CAILEND ROBBINS/WYLD HONEY PHOTOGRAPHY

Madison Harris, Megan and Grace Otterbein, and Paige Prelesnik—all daughters of restaurateur Jordan Otterbein—work together at A Restaurant and CdM Restaurant. They share thoughts about how the pandemic shifted their work.

One trend we hope continues post-pandemic is grab-and-go cocktails.

We talked to Jarred Dooley, director of libations at Dough Exchange/ Playground, bartender Inga Tantisalidchai of Olea Newport Beach, and Strong Water owners Ying Chang-Adamson and Robert Adamson about their takeout programs.

PHOTOGRAPH COURTESY OF DOUGH EXCHANGE/PLAYGROUND

PHOTOGRAPH BY CAILEND ROBBINS/WYLD HONEY PHOTOGRAPHY

COCKTAILS TO GO

INGA TANTISALIDCHAI Olea

YING CHANG-ADAMSON Strong Water

JARRED DOOLEY Dough Exchange/Playground

When designing cocktails to go, I work closely with our chef to use ingredients we already have in-house. … Finding cost-effective ways to still produce unique cocktails has allowed us to offer our guests a takeout experience … without having to do all the work. Guests have told me that even though they lack the showmanship of the bar, the quality of the drinks brings them back for more. At Olea, we have lowered the price of our specialty cocktails from our menu to $11!

Besides trying to figure out how to bring hospitality and our concept into your home, we found the extras were what makes it special—garnishes, straws, and the right ice, all in an easy-to-use format.

We wanted a simple program so the guest just had to add ice to their favorite tiki mug and enjoy.

One of our liquor reps came around with a crowler machine (single-can seamer) and let us borrow it for a week. After the first day, we purchased one. We’ve canned all of our cocktails since! The range in can sizes that we’re able to work with allows us to package cocktails in a much more reasonable size and price. This frees us up to get creative ... we didn’t feel like we had any boundaries. What really brought the program together was an ambitious 12-pack cocktail series named after ’80s rock songs. Seeing a cocktail named Easy Lover, Just Like Heaven, or Kickstart My Heart immediately translates into the song running through your head and all of the memories that go alongside it.

ROBERT ADAMSON Strongwater We’ve seen so many wonderful social media tags of folks in the safety of their home, thrilled with their selections, and we’re ecstatic to be a part of that. Now, we are a “tiki to go” restaurant!

March 2021 • O R A N G E C O A S T 87

You can watch videos from “The Covid Monologues” at breathoffire.org.

Art and Remembrance

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I couldn’t help it. I had to contribute. I didn’t know him personally, but he was a legend. He was a master of indigenous music at El Teatro Campesino (in Northern California). He was somebody who gave of himself. His gift was his music, and he shared it and brought comfort to people. He was not a rich person, but he did what he could to help people. He passed away on Thanksgiving, and he was just 66.

The first video was your own monologue about Noé Yoacoatl Montoya. Can you tell us about him?

I wasn’t planning to do one myself, but when Noé died,

Why do you believe this project is so important?

The collaboration between a writer and actor, there’s a real magic to it. And there’s something about a monologue when someone is talking directly to you; it helps people connect and listen to the story. It’s important to me that we not pass people by. The numbers are getting so huge, but every number is an individual, and the least we can do is remember them.

hat’s the premise behind the project?

I noticed early on in the pandemic that we never really saw much about the deaths in the media. Visibility is important, and putting faces and names to the numbers. So I decided to do what I do best and organize playwrights and ask people to send in monologues honoring people who died from COVID-19. And I got a great response from around the country and even from other countries. We had actors volunteer their time to perform the monologues on video as well. They’re about three to 10 minutes long and people from all walks of life.

88 O R A N G E C O A S T • March 2021

Photograph by EMILY J. DAVIS

PHOTOGRAPH BY JOESAN DICHE

DIANA BURBANO, LITERARY DIRECTOR OF BREATH OF FIRE LATINA THEATER ENSEMBLE, DISCUSSES THE SANTA ANA-BASED GROUP’S “COVID MONOLOGUES” PROJECT.

Voices in the Arts THE SHOWS GO ON. FARRELL HIRSCH Muckenthaler executive director

CASEY REITZ Segerstrom Center for the Arts president

“I don’t think it would be smart to go back to the way things always were.

People are so used to having so many modalities. ... We were one of the first cultural organizations in Southern California to launch comprehensive virtual programming. We had a brand-new sub website up by March 22. In 2021, we’re planning to livestream a lot more. I think we have a greater understanding of how to bring in audiences. We’ll have more take-home kits and on-demand videos, for performances or arts education. We’ve always used a cellphone audio tour, and that helps because people are already sanitizing their own devices. We have a new tour, and we’ll continue to enhance that with more interactive exhibits.”

“Aside from the bravery it takes to volunteer at one of the few live events in the state this year, our staff had to learn new skill sets concerning COVID-19 safety. Every single aspect of our routine was upended, from the way we sold tickets to the way audiences were placed to the way the restrooms were cared for. It was like relearning how to play baseball with a square ball. We take great pride in knowing we were able to do that safely, and legally, when it was most needed and most scarce. The 2021 season starts soon, and it’s a spectacular thank-you to our community for supporting what we have done this year. “

“I was really proud that we were able to reopen and play by the rules. We reopened the Argyros Plaza in the fall, and we got eight performances in. We didn’t have any problems with people feeling unsafe. When there’s something we’re allowed to do, we do it. This staff has done an amazing job at taking the pandemic seriously and keeping people safe (while) staying good-humored.

We’ve had to do it kind of on our own.

The state hasn’t given us any guidelines about reopening. I think we’ve learned to be flexible. … We learned a lot about our value to the community. People reach out all the time telling us how much they can’t wait for the Center to reopen. That was validating to be reminded that what we do impacts people.”

PHOTOGRAPH BY JOESAN DICHE

AMY BEHRENS Casa Romantica executive director

March 2021 • O R A N G E C O A S T 89

PHOTOGRAPHY BY BRANDON BIBBINS

90 O R A N G E C O A S T • March 2021

PHOTOGRAPHY BY BRANDON BIBBINS

FITNESS

RIDING IT OUT NICOLE MOORE OPENED FLOW RYDE, AN INDOOR-OUTDOOR CYCLING STUDIO WITH A FOCUS ON INCLUSIVITY.

H

ow did you get into fitness?

I made a career change about 20 years ago after being a busy mom to two young children. I wanted to feel better about my body and get healthy again. I became certified and started developing my own workouts related to helping other women, especially moms, get back in shape.

What inspired you to open Flow Ryde?

I think I had an interest as a Black woman to open up a space that I could call my own and lends itself to people who look like me to feel included and to be celebrated. Flow Ryde really is my heart, and it’s me expressing my love and affection for people, from all walks of life and diverse backgrounds.

I want everyone to feel like this is a space for them.

What kind of music inspires you the most?

Because of my age, I’m from the generation where hip-hop was created.

That’s probably where I get most of my inspiration.

What has navigating the pandemic been like?

During the shutdown, a lot of fitness was closing, but I really felt that health, wellness, and exercise are essential.

We’re important, and we need to be

here. So I think just knowing that I wanted to be of service in that way kept me going. We realize and recognize why the rules are there and to us, it’s a small ask in order to help stop or at least slow the spread of the virus. Our space at Substance Fitness (in Los Alamitos) lends itself to being an indoor-outdoor studio. Because it’s industrial, the back door rolls up, and we have an alley so we can roll the bikes outside and space them 6 feet apart. On days when it might be sunny, we have them under canopies. All of our bikes are completely sanitized before and after every single ride. Everyone who comes to the studio is required to wear a mask. We do a temperature check and contactless sanitizer at check-in.

Has Flow Ryde become more than spin?

Prior to opening, there was this social and civic engagement with the Black Lives Matter marches. I held a couple of (virtual) benefit rides during the summer, and I raised more than $6,000 for various equality and justice organizations. I also use my platform for education. One of my riders participated in the Bakers Against Racism campaign, and I encouraged my riders to buy her sweets and Flow Ryde matched the dollars. Our whole mission statement is: “It’s the music. It’s the mood. It’s a movement.” It’s a movement around mobilizing and lending ourselves to conversations about causes that are really important to us.

“When

we started CAZ, we wanted to do something that had a twopronged approach. We wanted to help people get moving and make a workout experience that was fun and something that you wanted to do instead of something you have to do, and we wanted to partner with nonprofits that were health-focused. (In January), we gave back to MaxLove Project, a local nonprofit helping kids with cancer on their diet. ... The more attendance we have, the more we give back. Last July, we basically moved our entire operation to the rooftop of our parking garage.

People have loved it. I think people have realized that life is short and because of that, everyone is working out more, living a little bit of a healthier lifestyle, and is more appreciative of one another.”

—ZAC WALKER

CO-FOUNDER OF CAZ TRAINING CLUB IN NEWPORT BEACH

“We

shut down voluntarily about five days before the state shut everything down. We immediately pivoted to free livestreaming classes on Facebook and Instagram. We just wanted to keep our community together.

We never reopened our brick-and-mortar, but we did pivot to classes in the park and a residency at Segerstrom Center for the Arts. We started a GoFundMe for us to build an 800-foot semipermanent yoga deck at Orange Plaza with a beautiful platform, canopy, lights, decorations, and potted plants. A flood of people came through, supported, and even helped us build it.”

—ERNIE SCHUERMAN

CO-OWNER OF SUNSPARK YOGA IN ORANGE

“During

this time, a lot of us have been isolated. Having that feeling of community and having a mutual experience is really good for mental health.”

—STACY SCHUERMAN

CO-OWNER OF SUNSPARK YOGA

March 2021 • O R A N G E C O A S T 91

RATHER THAN POSTPONING NUPTIALS UNTIL AFTER THE PANDEMIC, COUPLES AND VENUES REIMAGINED A DREAM WEDDING.

Tell us about the livestream service.

Now a lot of companies have come up with ways to offer this service.

The livestream company we use has a multi-camera setup in order to get all the angles. They run a slideshow half an hour prior to the ceremony so guests who attended virtually are able to watch that and feel included in the celebration. The livestreaming has become common now.

Even when things open up and people do bigger weddings, maybe they’ll want to share with family outside of the country or people who can’t travel. It’s just a great way for them to feel like they’re there, and having the multi-camera helps to see all the expressions. I actually think it’s a better seat.

Do you think micro weddings will continue after the pandemic?

I do. The festivities and energy of a big wedding is amazing, but I think people are seeing the value of just having their closest friends and loved ones around them. I think they’re realizing that having a huge wedding, as fun as that may be … I think the pandemic has caused us all to see the most important things and celebrate with the most important people.

NELLIE MUN owner of RSVP Event Space

ny, but because we were all doing what we loved again.

ow did you start planning small weddings?

To do a micro wedding, even though the guest count is small, you still have to have all the different elements. We are an indoor event space, so we put together an all-inclusive package. We provided the photographer, the livestream company, the florist, the cake, and toasting flutes for the couple. The first micro wedding we did was in June. We offered it at a very low price because we were hoping people would just book it. We had the perfect couple take advantage of that. We asked them to wear masks as they came in, and we asked the guests and vendors to as well. We also had hand sanitizer stations. All of the vendors were in tears, not just from the emotion of the ceremo-

How have restrictions affected your venue?

We had a couple more micro weddings planned in November. We had two more ceremonies booked on the same day at different times. Five days before the weddings, the new shutdown order came in that we couldn’t have indoor ceremonies. We don’t have an outdoor space, but a couple of doors down, our neighbor who has an escape room has a little patio space. I asked him if it would be OK if we rented his space, and he said yes. Because it’s exposed to the parking lot and the alley, we had to rent privacy screens, and the florist had to adjust because she was planning on putting these climbing vines on the brick wall, so instead she created a stunning backdrop on the screens. Somehow, we made it work. The clients were

H

92 O R A N G E C O A S T • March 2021

PHOTOGRAPHS BY ERIN J SALDANA

Micro Weddings

very gracious and flexible; they wanted to have their wedding on that day rather than postpone it again.

PHOTOGRAPHS BY ERIN J SALDANA

“We

got the phone call two weeks before our wedding that our entire country was going into lockdown. We decided to reschedule for Nov. 21. By November … we said, let’s just not go through with this. We were at a point in our life where I found out I was pregnant, and we’d been together for 10 years, so we decided to elope. We went to a park in San Clemente, got dressed up, our good friends took our photos for us, and their dad married us. After our elopement in December, we were seriously so happy. We were more in love than ever and so excited to move on with the next chapter of our life. It makes you think twice about what a wedding is truly about, and that’s the commitment of two people’s love for one another—that’s it. Nothing else. Not the flower arrangements, the fancy venue, the expensive food, the three-tier cake, or anything else. No matter what way you have a wedding, it’s still going to be special.”

JORDAN MOORE, COSTA MESA

What is the first thing you will do post-pandemic? sundayessentials

sincerely_kikimarie

My family and I want to throw a huge, collective birthday celebration for every single one of us since we couldn’t celebrate properly also, a road trip up the CA coast with my best friend

Roaming South Coast Plaza after lunch at Quattro and a glass of wine!

Lord help me!

dymeksfreedomplumbing Host our Neighborhood Block Party!

We live in a great neighborhood where we enjoy spending time together and this has been a tough year! janis.cohen.35

“We

were originally planning on having about 150 guests at the Ace Hotel in Palm Springs, but then the pandemic hit.

We (ended up getting) married at my husband’s parents’ backyard in Newport Beach. We had 10 people there total; it was really nice that it was intimate around one dinner table. We told everyone they weren’t allowed to talk about politics or coronavirus, and they followed the rule. My husband and I have both said that we wouldn’t change it if we could, just because it really put an emphasis on the importance of why you’d get married in the first place. It just put into perspective what intimate moments are created with a smaller group, especially with people who are just those core people that are the closest to you. It was very special the way that it all came together.”

JONATHAN BREWER-SWEET, COSTA MESA

Play mahjong with my friends ktimes2 Go see my grandkids and while I’m there... go to the gym!!! mintvalue Ride Space Mountain at @disneyland and consume inordinate amounts of theme park food nataleeburdick Take the kids to Knott’s. Go out with my girls. And have a date night with hubby! jessesandss Definitely gonna call my friends to play some laser-tag! iloveempanadasoc

meandthem2 Concert!!! @observatoryoc @hobanaheim nicholseastin_marcella Dance the night away, under the disco light of the moon and the bright shining lights of the stars. itssandrar An evening of dining INSIDE A GORGEOUS, expensive restaurant charcutie_chicks Hop on a plane and fly to a VERY tropical and warm place with my family and enjoy sun, sand, snorkel, and sunsets. paulagatesre International travel beginning in Ireland lisamb14 Celebrate all the missed birthday and anniversaries with family and friends.

A girls trip to Napa with my BFF! yogayeo42 I am not sure that I will live long enough to see the end of the pandemic.

Go to the movies and hug my favorite people!!!!!

March 2021 • O R A N G E C O A S T 93

Who Helps the Helpers?

A

s grocery store shelves were emptied in the early days of the pandemic, Orange County Animal Allies faced an unexpected problem.

The organization, formerly known as the Orange County SPCA, had long been supplying food banks with pet food through its No Empty Bowls program.

“Most of our donations are from overstock, directly from the warehouse,” says executive director Kevin Marlin. “The food shortages meant that we suddenly weren’t getting any donations. And in the meantime, the demand for food was skyrocketing.”

For weeks, Marlin found himself on an endless scavenger hunt, driving to one store after another in search of pet food.

“We’re used to getting pet food by the thousands of pounds, and I’d go into a grocery store and they would only let me buy a single bag,” he recalls with a laugh.

Though the supply issue self-corrected soon enough, the pandemic continued to affect the nonprofit. Spay and neuter services were shut down around the county, leading to a backlog and the looming possibility of a population boom.

Therapy dog visits were brought to a halt at just the time they were most needed.

Elsewhere, nonprofits shifted their programs to address new concerns. Big Brothers Big Sisters of Orange County

KEVIN MARLIN Orange County Animal Allies

94 O R A N G E C O A S T • March 2021

and the Inland Empire had to pause one of its mentorship models, that between high school and elementary students in an after-school setting.

“The majority of our families are hourly frontline workers,” CEO Sloane Keane says.

“They already had so much on their plate.

We couldn’t ask them to supervise virtual visits between their elementary school child and a high school student. So a new program was born out of necessity.”

The organization paired the high school students, who were now facing increased rates of anxiety and depression, with firstgeneration college students.

“These kids have really absorbed the impact of COVID,” Keane says. “Many have gotten part-time jobs or taken on the responsibility of childcare. After speaking with them, we found the biggest obstacle to them being successful was the emotional piece—someone to talk to about registering for classes and getting financial aid. The ABCs of navigating college.”

“Basic needs such as health care, food, and emergency housing continue to grow for most of our vulnerable residents, while the nonprofits who serve them face significant revenue shortfalls and loss of volunteers,” says Tammy Tumbling, chief operating officer and executive vice president of Orange County Community Foundation. “It’s been rough. But we’ve been helping the community shift to a virtual world. I think a fundraising muscle has really been strengthened.”

One major source of aid for many local nonprofits has been the Orange County Community Foundation, which partnered with St. Joseph Community Partnership Fund, Charitable Ventures, and OC Grantmakers to launch the Orange County Community Resilience Fund last March.

By June, the fund had raised $4.3 million, which was distributed to 164 organizations serving the county.

OC Animal Allies has focused its attention on virtual pet therapy visits as well as keeping pets out of shelters by providing emergency medical services to low-income residents.

“We’ve done some online fundraising, and we’ve got a fairly loyal group of supporters,” Marlin says. “But we’re really hoping things get back to normal soon so we can move forward and get back to having in-person community events.”

The silver lining for Keane has been the collaboration that has happened between leaders in the nonprofit community and the increased volunteer interest in BBBS. “No one can move the needle alone. In the darkest hour, we had people reaching out wanting to help others, and that’s so cool.”

Tumbling adds, “There’s ample reason to believe that O.C.’s nonprofit sector will survive and thrive beyond the pandemic.

But that vision depends on all of us.”

SLOANE KEANE Big Brothers Big Sisters

TAMMY TUMBLING Orange County Community Foundation

MARLIN PHOTOGRAPH COURTESY OF ORANGE COUNTY ANIMAL ALLIES; KEANE PHOTOGRAPH COURTESY OF BIG BROTHERS BIG SISTERS; TUMBLING PHOTOGRAPH COURTESY OF ORANGE COUNTY COMMUNITY FOUNDATION

LOCAL NONPROFITS HAVE BEEN RESILIENT DESPITE DECREASED REVENUE AND THE COMMUNITY’S INCREASED NEED FOR ASSISTANCE.

BASIC BUZZWORDS TUMBLING PHOTOGRAPH COURTESY OF ORANGE COUNTY COMMUNITY FOUNDATION

STEPHEN MEXAL, PROFESSOR AND DEPARTMENT CHAIR OF ENGLISH, COMPARATIVE LITERATURE, AND LINGUISTICS AT CAL STATE FULLERTON DISCUSSES HOW COVID-19 HAS AFFECTED OUR LANGUAGE.

H

ow has the pandemic changed our language?

It has created more opportunities for linguistic play, which are the kind of fun expressions that no one expects to hang around very long. People might talk about a quarantini for a cocktail, or use the vaguely romantic-sounding abbreviation ’rona. It’s going to be interesting to see which, if any, terms are going to leave a lasting imprint on our language.

Which of these new terms is likely to stick around?

Specialized terms from academic fields leap to the front of the public tongue when they’re timely and useful. Phrases like “flatten the curve” and “social

distancing” are terms that epidemiologists and public health experts have used for years but have just now entered common language. But terms that tend to stick around after a large-scale incident are the new ones that originate in the moment rather than academic terms that were around beforehand.

How might our future use of language be affected?

I’m interested to see whether or not our behavior is changed so much that it gets reflected in the language.

Right now, we might say “I’m working remote” or “I’m going to meet someone for a virtual drink.” In the future, it might not be immediately clear when we say “I’m going to work” or “I’m going to school” if we’re talking about getting into a car or going on a laptop.

VO C A B U L A RY FROM A PA ND E MIC E R A

Covidiot Zoom fatigue quaranteam bubble doomscrolling quarantini germ pod the Before Times ’rona maskne super-spreader Blursday contact tracing social distancing flatten the curve essential workers pod PPE unprecedented second wave Zumped Zoombie maskhole WFH virtual background coronials the new normal Covidivorce isolate lockdown asymptomatic Photograph by EMILY J. DAVIS

March 2021 • O R A N G E C O A S T 95

PHOTOGRAPH BY SUSAN YEE @ENPOINTE

CROWNING GLORY S N A P S H O T

UC Irvine alum Melissa King is the latest winner of “Top Chef All-Stars,” Bravo’s culinary competition show. King is the quintessential entrepreneurial chef and uses her platform to partner with nonprofits supporting minority communities. by Michelle Pagaran

PHOTOGRAPH BY SUSAN YEE @ENPOINTE

King showcased the flavors of her Chinese American upbringing as well as her training in fine dining and Michelin-starred restaurants during her time on the show. “I grew up on fairly homestyle Cantonese dishes: steamed whole fish, Chinese bone broth, sauteed bok choy. … We always had steamed rice in the rice cooker. Growing up in the San Gabriel Valley, I would go to dim sum every Sunday with grandma, and boba shops were everywhere.”

Before graduating at the top of her class at the Culinary Institute of America in New York, King studied cognitive science at UC Irvine.

“My sister and her now-husband were going to Irvine at the time as well, so we are an Anteater family. I remember I just spent all my time cooking and cooking for my roommates and my friends. And that became the thing that brought us all together. That’s where I found my community was through food and even just through going out to eat in O.C. There were just so many amazing Asian restaurants and flavors, boba shops, Korean barbecue—all that stuff is down there.”

Having competed in a previous season of “Top Chef,” King’s journey to being crowned the Season 17 all-star winner was also one of growing her self-confidence. “I kind of went

As an Asian American queer woman, I hope winning ‘Top Chef All-Stars’ and my success can be an example to my communities that we can achieve anything we set our hearts (on).

through this whole transformative experience with ‘Top Chef: Boston,’ where I was really finding myself as a chef and finding my voice. Fast-forward five years later on all-stars, I think you see a different person competing. You really see the person I’ve grown into and matured into today.”

King has modeled for a Levi’s Pride campaign and collaborated with Sidecar Doughnuts in Costa Mesa to create a flavor for Pride Month. After also being crowned her latest season’s Fan Favorite, King donated all $10,000 of the prize money to Black Visions Collective, Asian Americans for Equality, Asian Youth Center, and The Trevor Project. “I look at myself as a triple minority in that I’m Asian American, female, and queer.

Each of those charities that I specifically targeted just felt really close to me.”

The downtime during the pandemic inspired King to start hosting virtual cooking classes, with proceeds going to nonprofits. She also juggles a variety of projects, from her own line of small-batch sauces to developing Humphry Slocombe ice cream flavors, including one inspired by Hong Kong milk tea. “I found inspiration to create avenues where I could teach people and continue to spread my knowledge of food, and I noticed everyone had to become a home chef overnight. It was really a way for me to just help people cook better at home and give back where I can.”

TA KE HER CL A SS!

For her virtual cooking webinars and online shop, visit chefmelissaking.com.

March 2021 • OR A NGE COAST 97

photographs by EMILY J. DAVIS unless noted

98 O R A N G E C O A S T • March 2021

SHOWCASING THE WORLD’S TREASURES FOR YEARS Peter Keller has led Bowers Museum for three decades, and says he’s just getting started.

by ANASTACIA GRENDA photograph by EMILY J. DAVIS March 2021 • O R A N G E C O A S T 99

Terra Cotta I & II, 2008

ost profiles start with an anecdote about their subject, a story that helps illuminate and illustrate who they are. But in the case of Peter Keller, who has traveled the world in his 30 years as the president of Bowers Museum, it’s impossible to narrow down the stories to one.

100 O R A N G E C O A S T • March 2021

We could go with the time he enjoyed the view of Mexico City while atop the dome of the historic pilgrimage site Basilica of Our Lady of Guadalupe while working on the “Virgin of Guadalupe: Images in Colonial Mexico” exhibit. (“I’ve been on roofs in lots of places,” he says.)

Or there’s his story about trying to write condition reports on artifacts for the show, “Secret World of the Forbidden City: Splendors from China’s Imperial Palace.” The former Imperial Library didn’t have power or heating, and there wasn’t enough light to see properly, so Keller took the precious objects outside to examine them on tables set up in the snow.

We could ask for a story from someone who knows him, but everyone has at least one Peter Keller

“PETER IS A TRUE CULTURAL ART EXPERT. WITH HIS LEADERSHIP AND EXPERIENCE, WE HAVE BROUGHT AMAZING EXHIBITS FROM ALL AROUND THE WORLD TO ORANGE COUNTY.” —Anne Shih

Pieces from the exhibit “Tibet: Treasures From the Roof of the World”

adventure to share. Local philanthropist and honorary Bowers board member Dee Dee Anderson mentions camels in the Sahara Desert, a Niger River ride, and ladies of the night in Tibet, although she says those stories are better shared in person. Ed Roski Jr., a Bowers honorary board member who met Keller when he was the deputy director of the Natural History Museum of Los Angeles County, recalls one of their trips as members of The Explorers Club, journeying up the Sepik River in Papua New Guinea “on a raft made of two dugout canoes and a tarp cover, exploring untouched villages as far as we could go.” Anne Shih, chairwoman of Bowers’ board of governors and cultural ambassador, has traveled to China with

Keller more than 100 times in the past 25 years; that alone could fill several articles.

So perhaps it’s best to focus on an anecdote that takes place closer to home: “We placed a vinyl linoleum floor over our historic tile for one of our exhibits, and when it was over, we had to remove the flooring,” says Victoria Gerard, the vice president of programs and collections at Bowers.

“I have a photo of Peter down on the floor, scraping off the vinyl. He’s not the kind of leader who doesn’t participate in what needs to get done.”

BRINGING THE WORLD TO O.C.

Under Keller’s leadership, Bowers exhibits have focused on everything from Fabergé gems to Chuck Jones

Xian, China 2008

doodles to Beethoven’s handwritten scores. But it’s the major international exhibits that have established the museum’s reputation.

“He has transformed it into a nationally recognized institution of the arts that reflects the unique culture and values of our Santa Ana community,” says Vicente Sarmiento, the mayor of Santa Ana (which owns the museum’s building and land). “Bowers has helped enhance the local arts experience by bringing world-famous exhibits that enrich and inspire our residents in Santa Ana, and visitors throughout the county.”

Keller developed his global perspective during a career that started with a volunteer role at the (Continued on page 123) Smithsonian March 2021 • O R A N G E C O A S T 101

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S P O N S O R E D CONT E NT

A GUIDE TO HEALTH & WELLNESS

THRIVING Through the Ages

Looking and feeling your best is achievable no matter what your age. And, while eating right, exercising and managing stress are essential, prioritizing self-care, staying current on wellness exams, and maintaining a positive attitude are also essential. In this special section, we outline a decade-by-decade approach to help you achieve vibrant health and vitality during every stage of life.

March 2021 • Or a nge Coast 103

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aring for children takes a special commitment. Serving Orange County for more than 45 years, Newport Children’s Medical Group provides coverage from newborn, primary care to hospital and intensive care.

Our offices strictly enforce infection control. All staff wear PPE at all times.

Masks and Temperature screening are required.

NCMG offers 7-days-a-week office hours. When it comes to your child’s health, there is no substitute for experience.

Our NCMG team are all board certified in pediatrics. Specialists with additional training in pediatric pulmonary & critical care, concussion management COVID Infections and respiratory problems.

For the past 30 years Dr. Reda has served Los Angeles and Orange Counties in the fields of pediatrics, pulmonary and critical care. His extensive experience with critically ill children has helped him make early diagnoses and ensured better outcomes for his patients. He was selected by his peers as one of the “Best Doctors of America.” He was also selected as one of the “Best Doctors in CA,” as featured in Los Angeles magazine for the past 12 years. He was voted by his peers in the Orange County Medical Association as one of the top doctors in his field, as seen in Orange Coast magazine for the past 14 years. Every year, Dr. Reda participates in multiple international meetings to ensure the best care for his patients. He served on the faculty of UC Irvine, USC, UCLA, and as medical director of PICU at Fountain Valley Regional Hospital for 15 years.

NCMG offers pulmonary function testing, BMR caloric measurement, and in-house lab testing, among others. Exercise CPET helps evaluate endurance and exercise intolerance.

“We don’t only provide high-quality care, we most importantly care,” says Dr. Reda.

NCMG was voted best pediatric practice in Southern California, as seen on KCOP-TV Channel 13’s “Best of L.A.” TV show.

-

Guarantee same day sick visit via Telemedicine Covid testing: Safe Drive-up, same day results guarantee Minimal wait time, by appointment only Safe Outdoor evaluations for sick visits Telemedicine consultation seven days a week All sick patients are required to be screened via Telemedicine Open 7 days a week including after hours and most holidays 24/7 on-call board certified specialist response Most insurance accepted including PPO, HMO & Covered California.

Hospital Affiliations: Hoag, Hoag Irvine, Saddleback Memorial, Mission Hospital & Fountain Valley Regional Hospital & Orange Coast Memorial

Fashion Island Office 1401 Avocado St., Ste. 802 Newport Beach 949-644-0970

Laguna Beach Office 31862 Coast Hwy., Ste. 302 Laguna Beach 949-499-4538

Irvine Office 16300 Sand Canyon, Ste. 488 Irvine 949-655-8880

Alexander Tu, MD,FAAP - Trained at Georgetown, B.C. in Pediatrics - Special interest in Newborns, International Health and fluent in Mandarin - Honored as Top Pediatrician award 2020 Frances Duda, MD, FAAP - Trained at USC, special interest in adolescents and ADHD - Extensive experience serving OC over 40 years Valerie Sheppard, MD,FAAP - Trained and served as chief resident at Loma Linda University - Board certified in Pediatrics - Honored as one of the Top Doctors OCMA, 2021 Glenn Katz, MD, FAAP - Trained at Miami Children’s Hospital Florida - Extensive experience serving OC over 40 years Elsa Fernandez, MD,FAAP - Served the community for more than 40 years and as Professor of Pediatrics at UCI Johanna Rodriguez, MD,FAAP - Trained at the university of Puerto Rico, B.C. in Pediatrics - Special interest in newborns, adolescents & inpatient care - Honored as one of the Top Doctors OCMA 2021 Taylor Duffin, MD, FAAP - Served as Chief resident & faculty at Wake Forest University Baptist, NC Medical Center - Special interest includes adolescent care and Long acting reversible contraception (LARC) William Holm, MD, FAAP - Trained at USC & UCLA - Board Certified in Pediatrics and Pediatrics and Pediatric Endocrinology - Served OC & LA for over 30 years Sandra Kellum, MD, FAAP - Trained & served on the faculty at St. Joseph Children Hospital, New York, college, NJ - Special interest in newborn and adolescent care

Costa Mesa Office 1640 Newport Blvd., Ste. 210 Costa Mesa 949-642-7332

Mission Office 26800 Crown Valley Pkwy., Ste. 510 Mission Viejo 949-364-8700

ADVE RT I SE ME N T

Get Strong, Stay Strong!

Exercise Tips for Seniors Staying home to stay safe during the COVID-19 pandemic doesn’t have to mean staying still. It’s more important than ever to get moving so that our bodies are as strong and flexible as possible. Research has shown that regular aerobic and strength exercises can reduce the risk of falls, maintain healthy muscles and joints, and help reduce blood pressure. In these stressful times, exercise can also help reduce symptoms of anxiety and depression. At Belmont Village Senior Living, physical activity is part of our Whole Brain Fitness programming.

We know exercise does more than strengthen our bodies—it’s an essential element for keeping our brains healthy. Here are some tips we give our residents to keep their minds and bodies active that can be adapted at home.

Encourage daily activity!

At Belmont Village, many residents participate in hallway activities that allow for social distancing, but it all starts with a little encouragement from our staff. Daily reminders from

caregivers, friends and family to participate in physical activities at home can go a long way. During your phone calls or video chats, make a point to ask about your loved one’s physical activity level, and if it is low, provide them with a few of these ideas to help stimulate the brain and body.

Take advantage of virtual fitness.

From chair yoga to aerobics, there are more online fitness videos to choose from than ever before and many have are specifically designed for seniors.

Look for videos created by your local YMCA or senior center. Residents at Belmont Village were provided with instructional videos from their favorite tai chi instructor, an activity that is great for whole body health.

Build your strength.

When we think of exercise videos, many of us think of aerobics and leg warmers. While aerobics are important and should be practiced daily, don’t forget to incorporate strength training into your at-home exercise routine. Strength training doesn’t have to involve lifting heavy

weights. Many can be done while sitting down, using bodyweight or objects you can find around your home, such as water bottles.

Get creative with games.

The pandemic has taught many families to get creative with what they have at home. One fun activity for residents at Belmont Village has been kickball bowling. This activity can be replicated at home with a toy ball and plastic cups, and it’s fun for the entire family.

We know exercise does more than strengthen our bodies—it's an essential element for keeping our brains healthy.

Go for a walk.

If it is permitted in your area, take advantage of nice weather to enjoy time in the sun. Remember to avoid groups and maintain social distance when walking. Walking is a great way to reduce restlessness and can even improve your mood. If your loved one must stay indoors, walking around the house and marching in place can help increase daily step counts.

Maintain dexterity through arts and crafts.

Seniors with limited mobility can stay active through arts and crafts, which can help maintain dexterity and cognitive abilities. From knitting to painting, seniors can stay active doing something they enjoy and engage their creativity.

At Belmont Village, residents experience unparalleled hospitality in Assisted Living and award-winning Memory Care for Alzheimer’s and dementia in a safe, secure environment. Residents have everything they need at their fingertips—from 24/7 on-site nurses, a salon, chef-prepared meals and concierge services. To learn more, visit belmontvillage.com/losangeles.

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A LIFE WELL LIVED. A LIFE WELL EARNED. Since 1998, Belmont Village has safely delivered an unparalleled senior living experience for thousands of families. Collaborations with experts from the nation’s top healthcare institutions and universities, including UCLA and USC, have established our national leadership in demonstrably effective cognitive health and wellness programs. Combining the highest levels of hospitality and care, our communities make life worth living.

Learn more at BelmontVillage.com/LosAngeles

an

g

nce SABRE SPRINGS

The Community Built for Life.® Medication management with licensed nurse on-site 24/7 | Circle of Friends® award-winning memory care Dedicated Alzheimer’s care | Physical therapy, rehabilitation and fitness | Nationally-recognized, highly trained staff

t ©2021 Belmont Village, L.P. | RCFE 306005563, 197608468, 197608466, 197608467, 198601646, 565802433, 197608291, 197609518, 306005563

A GUIDE TO HEALTH & WELLNESS

TACKLE YOUR 20S LIKE A BOSS

s a young adult, time and youth are on your side. Establishing healthy habits now in an investment in your future that will pay big dividends down the line.

Practice skin protection. Signs of sun damage include skin discoloration (brown spots, red spots), wrinkles, rough skin, and potentially pre-cancerous and cancerous lesions. California Skin Institute recommends you see one of their boardcertified dermatologists for a full-body skin check. Learn more at californiaskininstitute.com Limit screen time. Taking a break from social media and other online activities can reduce stress, lower blood pressure and improve your sleep. Make it a practice to turn off your device at least an hour before bed and use the time to meditate, crack open a book or begin keeping a journal.

Eat your vegetables. Your mom wasn’t wrong. The green stuff really is good for you and whether you toss some fresh kale into your morning smoothie or simply replace the side of fries with a salad, your body will thank you.

108 Ora nge C oast • March 2021

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S P O N S O R E D CONT E NT

PAINCUR

TM

A NEW NON-SURGICAL TREATMENT FOR THE LOWER BACK & HIP

by Rita Goldberg

Lynn Doyle was ready to have a hip replacement. She did not think there was another alternative to remediating the discomfort that kept her from enjoying her bike rides and other physical activities that were part of her beloved routine.

Staci Johnson tried everything to alleviate the pain from the sciatica that had been troubling her for 13 years. William Manrow had eight back surgeries but still complained of sciatica and uncomfortable stiffness in his legs. These patients and many more are no longer feeling pain and discomfort thanks to a newly developed treatment administered by Dr. Ivar Roth, Hoag Hospital’s highly accredited Founding Chairman of Podiatric Surgery.

The treatment, trademarked as PainCur™ , entails several injections of an FDA approved drug. Alleviation of pain is almost immediate and long lasting or permanent, according to patient testimonials.

Part acupuncture, derived from wisdom of the ages, part state-of-the-art medical technology, using an advanced drug, and part intuitive medical knowledge, derived from Dr. Roth’s vast experience and expertise in his specialty field, this new treatment is viewed as a revolutionary and long awaited alternative to other forms of pain mitigation that can be addictive, invasive or cause unwanted side effects.

“I am delighted with the results of this breakthrough treatment. There is a neurological connection that exits between the foot and other parts of the

body, including the hip, back and sciatic region. I have been able to identify the exact location on the foot where the base of the nerve can receive treatment that extends all the way up the leg and into the hip and back,” explains Dr. Roth as he conveys the methodology of this newly developed protocol.

“As a foot specialist I have worked with so many patients seeking to restore the quality of life that comes with pain free mobility. Being able to offer a revolutionary and highly sophisticated treatment option that works is truly gratifying.”

Visit www.SciatiCur.com today!

While reducing dependance on pain medications has been a significant benefit for patient Bill Manrow, of Corona del Mar, he is especially delighted with the improvement in his quality of life since undergoing the PainCur™ treatment.

“My pain was so severe that I could not sit for more than two minutes,” says Manrow, who, after treatment, got much welcome relief from his debilitating discomfort. “The improvement of my condition is remarkable. I recently took a road trip along the coast and was able to comfortably sit in the car for hours at a time. I can now enjoy many of my favorite activities including skiing and scuba diving.”

So far, 100 percent of Dr. Roth’s patients have claimed significant improvement of their pain after completion of the PainCur™ protocol. “I knew this had the potential to relieve pain, but even I was surprised that it has been successful on every single patient I have injected,” says Dr. Roth, whose office staff has extensively interviewed each patient to determine the treatment’s efficacy.

Ivar E. Roth DPM / MPH is a foot and ankle surgeon certified by the American Board of Foot & Ankle Surgery, practicing in Newport Beach, CA for 35 years Concierge Podiatry & Spa 495 Old Newport Boulevard, Suite 300 Newport Beach, CA 92663 (949) 650-1147

A GUIDE TO HEALTH & WELLNESS

SPON SORED C ON TEN T

TAKE CHARGE IN YOUR 30S

F

or many of us the third decade is a busy one, juggling career, kids and social priorities. In the middle of the madness, make sure you take time to take care of you.

Choose a better bra. At A Perfect Fit Fine Lingerie, brafitting experts will assure you the most comfortable bra while also showing you the healthiest way to wear it.

Pamper your feet. Rainbow® Sandals are created by hand, using specially formulated glue to keep the layers together and the straps in place. Personally crafted with various densities of sponge rubber that mold to your feet, these supremely comfortable sandals will quickly become your go-to favorites.

The reputation of making quality and comfortable sandals being passed from customer to customer is how Rainbow® has grown to be the popular sandal they are today. Learn more at Rainbowsandals.com Achieve your dream of starting a family with HRC Fertility – who has been dedicated to working with aspiring parents to achieve their dream of building a family since 1988. Their Fertility Specialists provide world-class and compassionate care in state-of-the-art facilities, while creating fertility packages that not only make your dreams accessible but offer comprehensive care. Please visit havingbabies.com or call 1-866-HRC-4IVF to learn about our nine convenient locations including Newport Beach, Fullerton, Laguna Beach and Oceanside.

Prioritize parenting. Kids are kids. Even during a pandemic.

They need well checks and timely vaccinations to stay healthy, and specialty care to manage chronic conditions like asthma and diabetes. And parents need peace of mind knowing their children have access to safe, quality care. That’s why CHOC has implemented new safety measure and created new resources, including 1-844-GET-CHOC, a free, 24/7 nurse helpline.

CHOC’s defenders of childhood will stop at nothing to keep kids happy and healthy. Learn more at choc.org 110 Ora nge C o ast • March 2021

ADVERTISEMENT

2021

TOP DENTIST

Kareem Abraham, DDS, FAGD, MAGD LifeTime Smiles of OC

D

r. Kareem Abraham loves making people smile. As a dentist, he educates his patients about their oral health.

LifeTime Smiles of OC, his modernized, state-of-the-art practice located in Santa Ana, was established in 1979 by Dr. Carl Smetko. Today, Dr. Abraham provides comprehensive and advanced dental treatments using conservative yet innovative technology and techniques. Without question, he is passionate about educating his patients regarding their oral health, as well as how to keep their teeth and smile vibrant and strong for years to come. In a nutshell, Dr. Abraham loves helping people!

“I enjoy getting to know each of my patients and learning about their lives,” he says. “Hearing about a person’s hobbies, interests and lifestyle gives me insight into dental care options that will work for their specific situation.”

Dr. Abraham takes a personalized approach to dental care with each patient. Whether he is offering advanced preventive care, restorative work, conservative cosmetic dentistry or complex aesthetic care, his attention is always attuned to patient’s unique needs and goals. With a practice that specializes in providing general, restorative, cosmetic, and periodontal dental treatments, as well as several sleep dentistry options, Dr. Abraham treats patients of all ages. For those wanting to enhance the aesthetic appearance of their smiles, Dr. Abraham offers smile makeovers, dental bonding, veneers, teeth whitening, and Invisalign. As a part of restorative dentistry, he performs fullmouth reconstruction, tooth extractions, root canal therapy, and the placement of dental implants. Additionally, Dr. Abraham provides treatment for periodontal disease and offers oral appliance therapy as a part of sleep/breathing disorders treatment plans.

Throughout his 15-plus year career, Dr. Abraham has developed a special interest in helping people with sleep apnea and TMJ problems that led him to pursue and complete a part-time residency at the UCLA School of Dentistry in the specialty area of Dental Sleep Medicine and Orofacial Pain and TMJ Dysfunction.

The treatment option is an oral appliance therapy. Based on specific circumstances, oral appliance therapy can be the ultimate solution for managing snoring and sleep apnea.

A perfectionist by nature, Dr. Abraham continually challenges himself to stay current with the latest technology, training and trends in dentistry to provide the best treatment. Currently, Dr. Abraham has research published through the University of Minnesota Dental School regarding an improved bonding strength for fi llings. “For me dentistry is the perfect combination of art and science. I’m passionate about using those two approaches in helping my patients attain and maintain a dazzling and healthy smile.”

714-660-7804 / lifetimesmilesoc.com 720 N. Tustin Ave., Ste. 102 Santa Ana, CA 92705

CERTIFICATIONS Mastership from The Academy of General Dentistry ( MAGD ) Fellowship from The Academy of General Dentistry ( FAGD ) Certification for Dental Laser from The Academy of Laser Dentistry Post Graduate Certificate in Contemporary Conservative Esthetic Dentistry, University of Minnesota Mini- Residency in Dental Sleep Medicine, UCLA Memberships The American Dental Association The Academy of General Dentistry The American Academy of Cosmetic Dentistry American Academy of Dental Sleep Medicine Academy of Clinical Sleep Disorders Disciplines Spear Dental Study Club

Newport Beach Dental Study Club Seattle Dental Study Club The California Dental Association The Orange County Dental Society The Minnesota Dental Association

MEMBERSHIPS The American Dental Association The Academy of General Dentistry The American Academy of Cosmetic Dentistry American Academy of Dental Sleep Medicine Academy of Clinical Sleep Disorders Disciplines Spear Dental Study Club Newport Beach Dental Study Club Seattle Dental Study Club The California Dental Association The Orange County Dental Society The Minnesota Dental Association

A GUIDE TO HEALTH & WELLNESS

SPON SORED C ON TEN T

s you embrace mid-life, be sure to maintain good eating and exercise habits and prioritize routine physicals.

FEEL FINE IN YOUR 40’S

Schedule your annual physical. As Orange County’s only academic health system, UCI Health delivers life-saving medicine, groundbreaking research and breakthrough innovations to meet our region’s toughest health challenges. Our experts have led the way in infection prevention and community education during the current pandemic, while our patients continue to receive outstanding primary and specialty care from many of the nation’s top physicians. We are the fi rst to bring such leading-edge treatments as bone marrow and islet-cell transplantation, life-sustaining heart procedures and the most early-phase clinical trials to Orange County residents. At UCI Health, our dedication to a brighter, healthier tomorrow can be seen in our commitment to open a $1 billion hospital and medical center in Irvine. We promise to stop at nothing to help you and your families live your best lives. Learn more at ucihealth.org Practice positivity. Read something inspirational each day and incorporate personal affi rmations into your daily routine.

Live pain free. Concierge Podiatry & Spa has partnered with Teryn Clarke, MD - Neurology specialist from Newport Beach to bring you Dr. Roth’s exclusive PainCur treatment for neck, shoulder, back, hip, and knee pain. It’s better than any prescription medication you’re taking right now and the best part is, the initial consultation and fi rst treatment are FREE. Call 949-650-1147 to make your appointment today and start living your life pain-free with PainCur. View testimonials on SciatiCur.com

112 Ora nge C o ast • March 2021

S P O N S O R E D CONT E NT

A GUIDE TO HEALTH & WELLNESS FOR THE FINEST FIT IN BRAS

FIT IN YOUR 50’S

U

se this milestone birthday to push past your personal limits. Train for triathlon, take a solo road trip, publish that first novel. Make your fifth decade matter.

Voted BEST LINGERIE by Also seen on The Doctor Show • Specializing in Bra Fittings • Nursing Bras Available • Elegant Sleepwear • Bridal Foundation & Bridal Registry • Sizes from AA to K • Sports Bras

We are taking appointments during this difficult time

Enderle Center

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17300 E. 17th St., Ste. A, Tustin

714-665-5994

aperfectfitonline.com TUES-SAT 11:00 am - 6:00 pm GIFT CARDS AVAILABLE

Cultivate creativity. Paint, write, garden, cook, sew, redecorate a room–you might discover a new passion!

Pursue top-notch health care. As Orange County’s only academic health system, UCI Health delivers life-saving medicine, groundbreaking research and breakthrough innovations to meet our region’s toughest health challenges. Their experts have led the way in infection prevention and community education during the current pandemic, while their patients continue to receive outstanding primary and specialty care from many of the nation’s top physicians. UCI Health was the first to bring such leading-edge treatments as bone marrow and islet-cell transplantation, life-sustaining heart procedures and the most early-phase clinical trials to Orange County residents.

At UCI Health, their dedication to a brighter, healthier tomorrow can be seen in their commitment to open a $1 billion hospital and medical center in Irvine. They promise to stop at nothing to help you and your families live your best lives. Learn more at ucihealth.org March 2021 • Or a nge Coast 113

A GUIDE TO HEALTH & WELLNESS

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Protect your smile. LifeTime Smiles of OC provides exceptional dental care to patients of all ages. Dr. Kareem Abraham and his experienced team offer cosmetic, general, periodontal, and restorative dental procedures, as well as sleep dentistry for those who prefer it. Their state-of-the-art facility in Santa Ana is designed with patient comfort in mind and boasts innovative, advanced diagnostic testing and treatment options. With attention to detail and a dedication to providing enhanced results, Dr. Abraham works with each patient to offer a customized approach sure to keep you smiling. Learn more at lifetimesmilesoc.com

Consider a total-care community.

60SOMETHING AND BEYOND

T

he golden years have never looked brighter. Discover new hobbies, explore volunteer opportunities and pursue personal passions.

You may also consider an adultliving community that offers abundant amenities and wellcurated conveniences for this season of life.

114 Ora nge C o ast • March 2021

Guided by university experts, Belmont Village Senior Living features a signature blend of hospitality and amenities combined with premier programs for health and wellness including the awardwinning Circle of Friends for mild to moderate memory loss. Residents enjoy an unparalleled dining experience, onsite fitness and therapy services, a robust calendar of activities, and support of a licensed nurse and well-trained staff onsite 24/7. To learn more, visit belmontvillage.com/LosAngeles

Walk this way. Studies show a brisk daily walk can help you maintain a healthy weight, strengthen muscles and bones, improve coordination and even boost your mood.

Explore the possibilities. Senior Resource Group offers retirement living with beautiful communities featuring distinctively designed residences, a host of convenient and supportive services and amenities, and a dedicated, professional staff available to meet your needs, 24 hours a day. Learn more: srgseniorliving.com

AFFORDABLE RESTAURANT-QUALITY MEALS

DELIVERED SAFELY TO YOUR DOOR. SIGN UP TODAY & SAVE! South OC + Irvine: myagewell.org 949.382.6099

Central + North OC: mealsonwheelsoc.org 714.823.3294

A GUIDE TO HEALTH & WELLNESS

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RESOURCE GUIDE A Perfect Fit Enderle Center 17300 E. 17th St., Ste. A Tustin, CA 92780 (714) 665-5994 aperfectfitonline.com -------------------Age Well Senior Services 23101 Lake Forest Dr., Ste. 325 Lake Forest, CA 92630 (949) 855-8033 myagewell.org -------------------Belmont Village Senior Living 300 Freedom Ln. Aliso Viejo, CA 9265 (949) 643-1050 belmontvillage.com -------------------California Skin Institute 475 S. State College Blvd.

Brea, CA 92821 (714) 332-6522 caskin.com -------------------CHOC choc.org Main Campus – Orange 1201 W. La Veta Ave. Orange, CA 92868 (714) 997-3000 Mission Hospital 27700 Medical Ctr. Rd., 5th Fl. Mission Viejo, CA 92691 (949) 364-1400 -------------------Concierge Podiatry & Spa 495 Old Newport Blvd. Ste. 300 Newport Beach, CA 92663 (949) 650-1147 conciergepodiatryspa.com -------------------HRC Fertility 1-866-HRC-4IVF havingbabies.com 500 Superior Ave., Ste. 210 Newport Beach, CA 92663 1950 Sunnycrest Dr., Ste. 2400 Fullerton, CA 92835 23961 Calle de la Magdalena Ste. 503 Laguna Hills, CA 92653

116 Ora nge C o ast • March 2021

LifeTime Smiles of OC 720 N. Tustin Ave., Ste. 102 Santa Ana, CA 92705 (714) 660-7804 lifetimesmilesoc.com -------------------MOWOC 1200 N Knollwood Circle Anaheim, CA 92801 (714) 220-0224 mealsonwheelsoc.org -------------------Newport Children’s Medical Group newportchildrens.com Costa Mesa Office 1640 Newport Blvd., Ste. 210 Costa Mesa, CA 92627 (949) 642-7332 Fashion Island Office 1401 Avocado St., Ste. 802 Newport Beach, CA 92660 (949) 644-0970 Irvine Office 16300 Sand Canyon Rd., Ste. 488 Irvine, CA 92618 (949) 655-8880 Laguna Beach Office 31862 Coast Highway, Ste. 302 Laguna Beach, CA 92651 (949) 499-4538 Mission Office 26800 Crown Valley Pkwy., Ste. 510 Mission Viejo, CA 92691 (949) 364-8700 -------------------SRG Senior Living srgseniorliving.com

Independent & Assisted Living Memory Care La Vida At Mission Viejo 7783 Center Dr. Mission Viejo, CA 92692 (949) 625-1533 Las Palmas 4962 Calle Aragon Laguna Woods, CA 92637 (949) 382-1144

Independent & Assisted Living The Regency 24441 Calle Sonora Laguna Woods, CA 92637 (949) 441-4177

The Wellington 24903 Moulton Pkwy.

Laguna Woods, CA 92653 (949) 377-0292 -------------------Rainbow Sandals Various location around Southern California rainbowsandals.com -------------------Syrentis Clinical Research 1401 N. Tustin Ave., Ste. 130 Santa Ana, CA 92705 (714) 542-3008 syrentis.com -------------------UCI ucihealth.org UCI Medical Center 101 The City Drive South Orange, CA 92868 (714) 456-7809 UCI Health Gottschalk Medical Plaza 1 Medical Plaza Drive Irvine, CA 92697 (949) 824-8600 UCI Health outpatient services 1640 Newport Blvd.

Costa Mesa, CA 92627 (714) 456-7720 UCI Health — Newport Beach 2161 San Joaquin Hills Road Newport Beach, CA 92660 UCI Health — Tustin 1451 Irvine Blvd.

Tustin, CA 92780 (714) 838-8878 UCI Health — Orange Main Street 293 S. Main St., Ste. 200 Orange, CA 92868 (714) 838-8848 UCI Health — Yorba Linda 18637 Yorba Linda Blvd.

Yorba Linda, CA 92886 (714) 790-8600

THANK YOU,

ORANGE COUNTY

Orange Coast magazine supports our medical community, nonprofits, retail and hospitality professionals, grocery industry, teachers, and mail and delivery services. To all of our neighbors on the front lines, you are our heroes.

WITH GRATITUDE

DINING GUIDE NOTE FROM THE EDITOR

AS OF PRESS TIME IN EARLY FEBRUARY, RESTAURANTS WERE PERMITTED TO SERVE DINERS OUTDOORS OR OFFER TAKEOUT MEALS. RULES CHANGE OFTEN: PLEASE USE THIS GUIDE AS A STARTING POINT, THEN CALL THE RESTAURANT TO LEARN ABOUT RESTRICTIONS AND RESERVATIONS. DESCRIPTIONS HERE ARE MOSTLY BASED ON DINING BEFORE SOCIAL DISTANCING. AR

CH 20 2 1

M

CORONA DEL MAR

DINING GUIDE ORANGE COUNT Y’S DEFINITIVE SOURCE F O R R E S TAU R A N T N E W S & M I N I R E V I E W S P R I C I N G $$$ $50 and up $$ Less than $50 $ Mostly less than $25 Denotes Critic’s Choice restaurant

ANAHEIM

ANAHEIM HILLS

POKINOMETRY Downtown Anaheim’s build-a-poke-bowl canteen is busy for three reasons: The food is delectable, cheap, and made your way. All the elements of delicious Hawaiian poke are assembled based on what you choose. Pick from cubed raw fish, white or brown rice, fresh onions, cucumber, avocado, mild to incendiary sauces, and vibrant garnishes of smelt roe, sesame seeds, nori, pickled ginger, and wasabi.

Parking is problematic, so go off-hours, or pay for a spot in the Wells Fargo garage off West Broadway. 184 S. Harbor Blvd., 657-208-3488. No alcohol. $

ROSINE’S MEDITERRANEAN RESTAURANT This neighborhood darling includes a 20-seat bar, complete with a full liquor license and a clutch of specialty cocktails. Fragrant rotisserie chickens are always popular, though the menu now offers winebraised lamb shanks, and Pacific ono skewers. A sizable roster of gluten-free choices anchors a spin-off menu. 721 S. Weir Canyon Road, 714-283-5141. $$

THE RANCH RESTAURANT & SALOON Oozing top-notch ambition, The Ranch packs some big guns—executive chef Michael Rossi and his brother David, pastry chef. The large venue also includes an upscale saloon and dance hall, sited in the six-story headquarters of Extron Electronics. The whopping (mostly) seasonal American fare is a mashup of down-home and uptown.

1025 E. Ball Road, 714-817-4200. $$$ URBANA This colorful latecomer to the Anaheim Packing House brings vibrancy and a cool cantina attitude to a food hall that really needed a good taco and mezcal cocktail. Executive chef Ernie Alvarado’s short menu of savvy street food changes often, and you can’t go wrong with his daily specials. Cozy surroundings offer a choice of ambience—festive or sultry. 440 S. Anaheim Blvd., 714-502-0255. $$

BRE A CHA CHA’S L ATIN KITCHEN This cool hang with a wraparound sidewalk patio is Birch Street Promenade’s most enduring dining success. Helmed by industry vets Don Myers and Peter Serantoni, the menu of modern Mexican fare is boosted by a wood-burning oven and new dishes that blur some borders. 110 W. Birch St., 714-255-1040.

See Irvine location. $$ OLD BREA CHOP HOUSE Finally, North County’s fine diners can skip the trek south to splurge on old-school steakhouse dinners. Longtime Morton’s veteran Tony Fasulo breaks away, polishing the classy formula to a high sheen. Expect deluxe beef, say a Tomahawk chop or a strapping Delmonico, boosted with first-class seafood and cosseting service.

Marinated skirt steak is the sleeper call. Cozy yet utterly contemporary, the venue includes a bar with charcuterie platters and an alluring happy hour. 180 S. Brea Blvd., 714-592-3122. Dinner only. $$$

FARMHOUSE AT ROGER’S GARDENS This beguiling patio is chef-owner Rich Mead’s busiest enterprise yet, an inspired collaboration between a farmer’s dream chef and O.C.’s iconic outdoor lifestyle retailer. The restaurant-gazebo seats 120 with rustic style, making this the fresh favorite for dates and celebrations. Mead’s seasonal menu shifts often to reflect his passion for local family farms and ranches. 2301 San Joaquin Hills Road, 949-640-1415. $$$ FIVE CROWNS O.C.’s beloved, vine-covered, fine-dining landmark of 1965 stays current thanks to a refreshed menu by executive chef Alejandra Padilla (formerly with Hillstone and Patina groups). Foodies thrill to foie gras brûlée and roast goose with wild grains, but sumptuous feasts of prime rib retain a hallowed spot on the carte at this Lawry’s-owned institution.

As always, service is polished and accommodating.

Leave room for the righteous sundae made with C.C. Brown’s hot fudge, an old Hollywood marvel. 3801 E. Coast Highway, 949-760-0331. Dinner only. $$$ PIROZZI With this coast-hugging venue, supreme charmer Alessandro Pirozzi stays close to the fans who keep his restaurants perpetually packed. The expansive menu includes his greatest hits, plus items inspired by an olive-wood-burning Acunto oven from Naples, which at 900 degrees makes his good pizzas even better. Don’t miss the site-specific items: speckwrapped quail, and burrata salad. 2929 E. Coast Highway, 949-675-2932. Dinner only. $$$

COSTA MESA [

SEE ALSO SOUTH COAST METRO

]

2145 Santa Ana native and Pizzeria Ortica veteran Eduardo Salcedo brings an artisan mindset and Japanese aesthetic to this Neapolitan-style pizza joint in a cleverly repurposed auto shop. Aromas of almond-wood fire whet the appetite for his finely crafted pies and imaginative toasts on house-baked shokupan, Japan’s beloved breakfast loaf. Sit under umbrellas on the patio to enjoy bresaola and burrata salad with pickled fennel or hyper-tender octopus with diced potato, charred scallions, and squid ink mayo. At the daily 3 to 6 p.m. happy hour, try wagyu corndogs dipped in honey-vinegar, and select pizzas. 2145 Placentia Ave., 949-873-5853. Beer and wine. Weekend brunch. $$ DESCANSO Descanso’s novel twist is the elevation of the taquero to center stage. Inspired by the dynamic street foods of Mexico City, owner Rob Arellano

OUR CRITERIA Restaurants are reviewed by our dining critics and staff and have no relationship to advertising in Orange Coast.

Listings are updated regularly. We do not accept free meals; visits are anonymous. Price classifications are based on a typical three‑course dinner (appetizer, entree, dessert) for one person. Alan Gibbons edits this listing. You can reach her at agibbons@orangecoast.com.

118 O RA NGE C O AST • March 2021

seats diners right at the plancha grill to watch their tacos sizzled with pizazz. The kitchen oversees an inventive lineup of 11 tacos and non-taco delights that include a gooey choriqueso verde starter or the terrific aguachile of yellowtail. Happy hour is particularly tempting if you can get to the place midweek, from 3 to 6 p.m. 1555 Adams Ave., 714486-3798. $$ IZAKAYA HACHI A handsome, modern izakaya from the owners of Manpuku, Hachi is a boisterous, convivial gem.

The charcoal-grilled skewers shine, including the chicken meatball and chicken thigh. Expect a little bit of everything here: gloriously marbled beef, fresh oysters, composed salads, fried chicken, and pressed sushi. 3033 Bristol St., 657-231-6566. Dinner only. $ OLD VINE KITCHEN & BAR Popular for its brunch-type fare in a town rife with competing options, this charming nook has upgraded with a new space and bar program.

Foodies rave about urbane dishes, many with an Italian accent. Think barbecue pork omelet by day, seasonal tasting menu by night. Chef-owner Mark McDonald likes to pair his dinners with interesting wine flights from the world over. 2937 Bristol St., 714-545-1411. $$

DANA POINT GLASSPAR Glasspar launched as a classic seafooder, oyster bar, and tap room. Veteran top toque and local Rob Wilson helms his dream retool of the old Mahe site, paused for dining but open for supporting the community with ultra-fresh goods and his five-star tips for serving seafood at home. A tight focus on top-shelf drinks is sure to be much appreciated once groups gather within toasting distance. 24961 Dana Point Harbor Drive, 949-240-624. $$$

FOUNTAIN VALLE Y THE RECESS ROOM This city’s first gastropub exists because five childhood pals needed a local haunt for gathering after their weekly basketball game. Food and booze enjoy equal amounts of love. Expect ace craft cocktails, plus lots of rich, shareable noshes by executive chef Nikko Marquez. Think octopus with toasted quinoa for contrast, luscious pork cheeks confit, and lime-yuzu panna cotta. 18380 Brookhurst St., 714-377-0398. Closed Monday. $$$

FULLERTON KHAN SAAB DESI CRAFT KITCHEN This halal bistro serves flavorful kabobs, curries, and street snacks alongside wood-fired wagyu steaks. Creator and executive chef Imran Ali Mookhi applies a Michelin mindset acquired after years in fine-dining kitchens. Khan Saab has the best stocked alcohol-free bar in O.C. 229 E. Commonwealth Ave., 714-853-1081. $$

GARDEN GROVE NOVA KITCHEN & BAR This glamorous sleeper is a terrific dinner choice for distinctive fare that nods to Japan, Korea, and China. The handsome 35-seat lanai covered patio is

photograph by E M I LY J . D AV I S

Gracie’s Creek beef tortellini at Porch & Swing

beyond fine. Executive chef Abel Vargas oversees a sizeable menu that also includes showy sushi and top shelf cocktails. Do consider the tuna tartare, corn tempura, or coriander-braised short rib. Genteel service. 12361 Chapman Ave., 714-696-0888. $$$

HUNTINGTON BE ACH RITTER’S STEAM KETTLE COOKING Chef-partner Michael Ritter and crew chose the gentrifying heart of this big beach town to launch a second unit of this unique shop. Follow the aromas to the Cajun-Creole magic made in steam-heated steel caldrons that cook seductive versions of gumbo and chowder. Don’t miss the legendary pan roast, a heady concoction of various shellfish bubbling in a rich sauce of cream, tomato, and secret spices—by far the best-selling dish. 180 Fifth St., 714536-7733. See Santa Ana location. $$

IRVINE ANDREI’S CONSCIOUS CUISINE & COCKTAILS Irvine’s ever-slicker business zone is a good home for this classy, top-floor, New American choice for power diners, office pals, and couples. Modern craft cocktails enhance a menu that blends California ingredients with global flavors. Top toque Porfiro Gomez’s menu retains favorites such as the beef spring rolls, watermelon salad, and Duroc pork T-bone. Happy hour is a standout in a crowded field. 2607 Main St., 949-387-8887. Saturday brunch.

Closed Sunday. $$ BISTANGO A longtime airport-area mainstay, Bistango has remained surprisingly contemporary, with creative dishes such as sweet, soulful garlic soup, and black truffle ravioli. It’s also a classy venue for live music, and its rotating art collection adds to the air of urban sophistication. 19100 Von Karman Ave., 949-752-5222. Closed Sunday. $$$

CHA CHA’S L ATIN KITCHEN This addition to the restaurant family owned by industry vets Don Myers and Peter Serantoni is an inviting casa with a menu of modern Mexican fare boosted by commendable new dishes that blur some borders—sopes, empanadas, aguachile, and pozole to name a few. The indoor-meets-outdoor patio by designer Thomas Schoos is a fine upgrade of the Brea flagship. 13126 Jamboree Road, 714-4087819. Sunday brunch. See Brea location. $$ PORCH & SWING This delightful new indie serves a “taste of Charleston” starring original riffs on American classics by chef Justin Werner and cocktails by Andrew Parish.

Must-try dishes include roasted pork jowl over grits, amazing creamless creamed corn, and gorgeous salads. House-baked breads are a strength, too.

The patio is lovely. 2010 Main St., 949-418-7988. $$ PUESTO

San Diego’s high-profile taqueria has two Irvine options for O.C. fans. Delectable tacos are the main event, elevated by crispy griddled Oaxacan cheese, and tortillas made by hand from organic, non-GMO, blue corn masa. The cheese is especially brilliant on vegetarian tacos. Always ask about the monthly taco special. The Park Place center location’s indoor-meets-outdoor venue is intimate and color-splashed, thanks to original works by street artist Chor Boogie. Large groups gather at the Los Olivos Marketplace location, so expect some noise on top of the energetic soundtrack. Park Place, 3311 Michelson Drive, 949-608-7272; Los Olivos Marketplace, 8577 Irvine Center Drive, 949-608-9990. $$ TACO ROSA With agave-sweetened margaritas, daily aguas frescas, and house-made churros, these flagships of the Taco Mesa chain take fresh Mex to the max. Try the Oaxacan enchiladas. 13792 Jamboree Road, 714-5056080. See Newport Beach location. $$

March 2021 • OR A NGE C OAST 119

DINING GUIDE WINEWORKS FOR EVERYONE This near-hidden pocket bistro is a top choice for wine-centric cuisine in South County. A retooled menu by chef David Shofner, who also helms the kitchen at Dublin 4 next door, brims with seasonal California fare that flatters a wine list of West Coast and international bottles. Must-haves include sausage flatbread, and a killer cheese plate.

26342 Oso Parkway, 949-582-0026. Beer and wine.

Dinner only. Closed Monday. $$$

LAGUNA BE ACH ALESSÁ BY CHEF PIROZZI This village center magnet for robust Italian fare by chef-owner Alessandro Pirozzi boasts a bar featuring primo versions of burrata, scamorza, and other cheese delights, as well as elite cured meats from Italy and up-and-coming domestic producers.

234 Forest Ave., 949-497-8222. $$ DRIFTWOOD KITCHEN With its gorgeous seaside panorama, this place perfectly illustrates the food-versus-view gamble.

Prudent choices on chef Rainer Schwarz’s seasonal menu include whole fried fish, an unusual entree pairing of butcher steak-pork belly, and tarts by pastry chef Rene Baez. Craft cocktails and brunch items also are good bets. 619 Sleepy Hollow Lane, 949-715-7700. $$

N E W P ORT B E AC H A&O KITCHEN + BAR Expect all the usual share plates: battered fries, shishito peppers, bacon-wrapped dates, plus several hearty plates including a worthy Kobe burger with bacon mayo on a cheddar-bacon bun. Bold, neonautical decor plays off the “anchors and oceans” theme and brings the bay view to life. The water’sedge patio is inviting for sunset drinks or gathering ’round the fire pit. Balboa Bay Resort, 1221 W. Coast Highway, 949-630-4285. $$

LUMBERYARD Veteran local restaurateur Cary Redfearn brought new life to this downtown landmark with a welcoming bar and comfort classics such as meatloaf and chicken potpie that lure tourists and villagers alike. 384 Forest Ave., 949-715-3900. $$ NICK’S Perched on Laguna’s prime stretch of Coast Highway, this inviting, urbane bar and grill lures grown-ups who prefer to skip the surfer grub scene in favor of tasty cocktails and a compact all-day menu of comfort classics with modern twists. Ace bets include the steakhouse salad and blackened halibut sandwich. Softly lit and cushily appointed, the open-air space boasts a sidewalk patio. Sociable service is notably polished. 440 S. Coast Highway, 949-3768595. No corkage fee. See San Clemente location. $$ OLIVER’S OSTERIA Wedged into an oddball canyon retail center, this tidy shop is chef-owner Erik De Marchi’s all-out defense of faithful fare inspired by his home turf of Italy’s Emilia-Romana region. Pastas are wondrous, but do wait to hear the daily specials that can include juicy lamb chops or crepes (crespelle) with porcini mushrooms in truffle-perfumed béchamel.

Oliver? He’s De Marchi’s first child, born on opening day. 853 Laguna Canyon Road, 949-715-0261. $$$

Cocktails at Fable & Spirit

IRONWOOD The team behind Vine in San Clemente notches another hit with this welcoming dinner house in a zone with scant options. Executive chef Jared Cook’s modern, seasonal menu roams from delicate to hearty, but all dishes showcase his knack for upping the crave factor. Examples: chicken schnitzel with mushrooms, Zinfandel-braised lamb shank with mint yogurt. Terrific cocktails shift with the seasons. 25250 La Paz Road, 949-446-8772. $$$

LAGUNA NIGUEL

SAPPHIRE CELL AR CRAFT COOK The latest incarnation of Laguna Beach’s historic Coast Highway venue is much better than it has to be, given its bulletproof location. Upmarket, innovative American cuisine by executive chef Jared Cook includes irresistible weekend brunch waffles and Benedicts, classy lunch salads, and dinners that star fresh oysters and a splendid ribeye. On-site pantry for beach eats. 1200 South Coast Highway, 949-715-9888. $$$

HENDRIX Teeming with natural light and coastal breezes, Hendrix swaggers into Laguna Niguel with a place that promises something for everyone in this option-lean suburb. It’s from the group behind Laguna Beach’s The Deck and Driftwood Kitchen, and partner Austrian-born Rainer Schwarz is executive chef. A showpiece rotisserie roasts plump chickens, porchetta, and lamb while basting potatoes in the catch bin with juices from the meats. Irresistible small plates include prosciutto fritters, Brussels sprouts with Marcona almonds, and chickenfontina flatbread. 32431 Golden Lantern, 949-2481912. Weekend brunch. $$

LAGUNA HILLS

MISSION VIEJO

BREAK OF DAWN Fine-dining chef Dee Nguyen never looked back when he escaped five-star kitchens to create this daytime diner serving wildly creative comfort fare with Asian inflections. Whether sweet—French toast crème brûlée with Mexican chocolate—or savory— Hawaiian sausage with fried eggs, scallions, green papaya, and rice—the result is spellbinding. 24291 Avenida De La Carlota, 949-587-9418. Closed Monday and Tuesday. $$

DUBLIN 4 GASTROPUB Publicans Darren and Jean Coyle welcome a varied crowd to this chipper modern pub, designed to rival Dublin’s finest. Executive chef David Shofner applies fine-dining cred and scratch cooking to a menu of new and old-school fare that sparkles. Don’tmiss items include premium cottage pies, a killer lamb burger, and anything with house-cured meats.

Upscale pricing and dapper surroundings prove this is not your frat brother’s Irish pub. 26342 Oso Parkway, 949-582-0026. $$$

120 ORA NGE CO AST • March 2021

BAYSIDE Classy Bayside remains a go-to choice on many fronts. Nightly happy hour stars a winning small-plates menu that keeps the bar hopping. Rotating artwork keeps the dining room ever fresh for re-laxed meals of debonair American fare. Long favored by the coastal set for jazzy brunches, insiders stop in Friday night for a legendary jam session in the bar. Prix fixe menus are a strength here. 900 Bayside Drive, 949-721-1222.

Live music nightly. Sunday brunch. $$$ BELLO BY SANDRO NARDONE Previously of upmarket pizzeria Angelina’s, Sandro Nardone flies solo with this molto moderno Italiano overhaul of a sprawling spot. Nardone’s style is urbane, so expect no lasagna here. Instead, look for distinctive creations such as mortadella mousse canoli with liquid pineapple mustard. Crispy octopus with Calabrian vinaigrette is another crowd favorite. Cocktails show imagination, and the wine list has some rare gems. Coming soon, Nardone’s take on hip patio brunching. 1200 Bison Ave., 949520-7191. $$$ FABLE & SPIRIT From the family behind Dublin 4 BEST NEW RESTAURANT comes this lush addition to the area 2020 across from Lido Marina Village. But don’t assume this is an Irish pub that mimics the other. This plush room features inventive fare that’s a mashup of American and Irish. Here you start with Hares Looking at You, a cocktail starring Wheatley vodka and carrot juice, move on to the refined beet agnolotti with chèvre foam, or share a woodfired duck confit pizetta. Yes, the fish and chips are superior, but so is the rabbit fricassee. 3441 Via Lido, 949-409-9913. $$$ LIDO BOTTLE WORKS This handsome waterfront venue sounds like a liquor store, but it’s a sleeper of a full-service restaurant hiding in the swanky Lido Marina Village development. Hyper-seasonal and prettily plated, notable creations include Dory Fleet catches of the day, opulent Iberico secreto pork, a solid burger, and one glorious chocolate mousse. 3408 Via Oporto, 949-529-2784. $$

photograph by E M I LY J . D AV I S

OLEA CELL AR CRAFT COOK Eastside’s dapper dinner house is the latest offering from the polished crew behind sister restaurants Ironwood and Vine, a homegrown hospitality group. Fans of chef Jared Cook will recognize some familiar dishes from his sibling shops, but there are exclusives here, too. We’re mad for the opulent duck liver terrine with bacon and bourbon, and those fine oysters baked with blue crab in tarragon butter. Add great cocktails and 50 notable wines by the glass. 2001 Westcliff Drive, Newport Beach, 949-287-6807. Dinner nightly. $$$ SHOREBIRD Hidden inside the Vue Newport enclave, Shorebird is invisible until you enter the airy split-level space dominated by its waterfront view. Expect contemporary American fare plus familiar side detours for sushi and tacos. Best bets include Duroc pork chop, lump crab cakes, and avocado fries. 2220 Newport Blvd., 949-287-6627. $$$ SUSHI ROKU The sixth location of this Cal-Japanese concept makes a huge impression with striking decor and vibrant cuisine. If the dining room’s busier than the sushi bar, blame the thoughtfully designed and executed menu, notably dishes such as fluke kumquat sashimi, blue crab tartare, Prime ribeye Japonais, and the deconstructed s’mores. The creative sushi deserves a night all its own, and the bar and patio offer their own vibes. Look for scores of noodles, salads, and bento boxes at lunch, and sakes. 327 Newport Center Drive, 949-706-3622. $$$ TACO ROSA With agave-sweetened margaritas and house-made churros, these flagships of the Taco Mesa chain take fresh Mex to the max. 2632 San Miguel Road, 949720-0980. See Irvine location. $$ TAVERN HOUSE KITCHEN + BAR David Wilhelm, the county’s restaurant laureate, returns to Newport Beach with this fetching and welcome rehab of a waterside venue. Menus read like a playlist of Wilhelm’s champion recipes tweaked for 2020. Stand out new dishes for dinner and weekend brunch include red snapper Veracruzana, Buddha bowls, sirloin meatballs, and fried chicken with malted waffles. Look for a natty pre-sunset happy hour on weekdays. 333 Bayside Drive, 949-673-8464. Sunday brunch. $$ THE WINERY RESTAURANT & WINE BAR The snazzy venue overlooks the yacht and Duffy boat traffic in Newport Harbor, flaunting its waterfront charms with 180-degree views from two floors plus a cigar patio. The space sizzles with bonhomie— and diners who love their surf, turf, wine, and VIP treatment. Expect cosseting service from partners JC Clow, William Lewis, and executive chef Yvon Goetz.

Best bets include Goetz’s signature Alsatian “pizza” and the Colorado buffalo carpaccio. 3131 W. Coast Highway, 949-999-6622. See Tustin location. $$$

NE WPORT COAST THE BEACHCOMBER The surf’s-edge view might be better than the food, but the drinks and eats are good enough to keep this iconic spot packed with beachgoers. Stick with basics such as grilled artichokes, lobster club, and stuffed salmon. Executive chef Carlos Olivera oversees the breakfast, lunch, and dinner menus.

15 Crystal Cove, 949-376-6900. $$$

MARCHÉ MODERNE The finest French bistro south of BEST NEW RESTAURANT Beverly Hills is reborn in coastal digs 2018 that express a fresh chapter for the redoubtable Florent and Amelia Marneau. Added space and oversize windows let the outdoors into a room that oozes grace and sophistication. Beloved dishes such as Spanish octopus with chorizo return to the dinner menu alongside new creations from the open kitchen—think crispy suckling pigs and beans, a three-day cassoulet. Amelia’s new desserts include ravishing Napoleons served weekends only.

7862 E. Pacific Coast Highway, 714-434-7900. Dinner nightly, Sunday brunch. $$$ MASTRO’S OCEAN CLUB O.C.’s flashiest hipsters gather here to be nursed like they’re bleeding cash. And they are. Megamartinis, obese lobsters, and Bible-thick steaks don’t come cheap, but this dramatic setting does offer the ocean view and suave service worthy of its position as our finest castle of cholesterol consumption.

Thursdays are famed for singles action that approaches tournament level. 8112 E. Coast Highway, 949-376-6990. See South Coast Metro location. $$$

ORANGE GABBI’S MEXICAN KITCHEN Gabbi Patrick grew up working in her family’s Mexican restaurants, then studied at the Greystone Culinary Academy in Napa. The menu reveals her formal training as it embraces her family’s background. With items such as gorditas al pastor (masa cakes with Kurobuta pork belly and a pineapple-onion relish), Patrick’s plates celebrate simple, honest flavors. 141 S. Glassell St., 714-6333038. $$ HAVEN CRAFT KITCHEN + BAR A serious contender in the gastropub category, this popular storefront in Old Towne lures a mixed crowd of brew fanatics and foodies, thanks to a rich roster of esoteric suds and polished pub grub from chef Craig Brady. New dishes: a braised lamb pappardelle and coriander roasted baby carrots.

Lunch and early dinner are options for bypassing the deafening din that rises with the crowd. 190 S. Glassell St., 714-221-0680. $$

SAN CLEMENTE BRICK The menu of authentic, seasonal cuisine says Italy, but the unfussy setting and beach-casual regulars make for a solid California vibe at this trattoria by chef-owner David Pratt. Thin-crust pizzas from the wood-fired Valoriani oven are composed with care, but don’t miss the house-made pastas and seasonal salads. Amazing meatballs, too. 216 N. El Camino Real, 949-429-1199. Closed Monday. $$ NICK’S On a prime stretch of vintage Avenida del Mar, this inviting bar and grill is just urbane enough to lure grown-ups who prefer to skip the surfer grub scene in favor of crackerjack cocktails and a compact all-day menu of comfort classics with a modern twist. Ace bets include the steakhouse salad and blackened fish sandwich. And there’s a sidewalk patio with fireplace. Sociable service is notably polished. 213 Avenida del Mar, 949-481-2200. No corkage fee. See Laguna Beach location. $$

SOUTH OF NICK’S From the festive boxes of Chiclets at the reception station to scores of fine-sipping tequilas at the roomy bar, this beach burg shop from the team behind Nick’s is all about hospitality and scratch cooking. Cocktails are special, so are desserts, but don’t miss the feel-good dishes such as mini-sopes, sea bass in poblano cream, and pork chile verde. 110 N. El Camino Real, 949-481-4545. No corkage fee.

Second location (not reviewed) in Laguna Beach at 540 S. Coast Hwy., 949-376-8595. $$ VINE A decor revamp of the cozy dining room and a menu overhaul add up to impressive new heights, because owner Russ Bendel Jr. wisely gives sauce monster and executive chef Jared Cook full reign over the kitchen. Look for killer duck wings and nightly specials that tend to sell out. A garden out back only sweetens this beach burg gem. 211 N. El Camino Real, 949-361-2079. Dinner only. $$$

SAN JUAN C APISTRANO MAYFIELD Modern, hyper-seasonal California fare meets the timeless food ways of the Middle East at this ingenious newcomer. Breezy two-story digs include a pretty quartz bar for leading-edge cocktails. Do try fried eggplant, lamb meatballs, and shareable dips. By day, look for indulgent brunch dishes. 31761 Camino Capistrano, 949-218-5140. $$$ RAMOS HOUSE CAFÉ A sweet adobe hiding in the historic Los Rios district, Ramos House Café turns out some of South County’s most delectable daytime fare. Contemporary and clever American breakfasts and lunches (brunch on weekends) have a distinct Southern accent that fits the rustic, alfresco setting with passing trains as soundtrack. Look for ethereal biscuits and crab hash. And don’t miss the killer bloody mary. 31752 Los Rios St., 949-443-1342. Closed Wednesday. $$

SANTA ANA [

SEE ALSO SOUTH COAST METRO

]

BENCHMARK Quirky but capable, this Santa Ana newcomer goes all-in for alfresco, luring diners with a tree-shaded setting on a vintage residential street. The modest menu of American bistro dishes is just big enough to have wide appeal. Happy hour and weekend brunch have a backyard party vibe. Dinner surprises with upmarket dishes, say a lovely bavette steak atop celery root purée. 601 E. Santa Ana Blvd., 714480-0225. $$ CHATO’S BAR AND GRILL This intrepid Mexican canteen offers less NEW familiar dishes—corundas, roast quail— alongside comfort favorites such as ceviche and chilaquiles. Michoacán native Sergio Ortega, previously of Descanso, is executive chef. Inaugural meals include dinner nightly and Sunday brunch.

Commendable cocktails. 400 N. Broadway, 714852-3256. $$ MIX MIX KITCHEN BAR DTSA got a major dining upgrade BEST NEW RESTAURANT with this winner from chef-owner 2017 Ross Pangilinan. A veteran of highend dining, his major culinary chops rule the day but not the tab at his breakout venue with zero pretension and multicourse meals packed

March 2021 • OR A NGE COAST 121

DINING GUIDE with finesse. Think prosciutto toast with quince honey, and seared foie gras with al pastor spices and charred pineapple. Spiffy craft cocktails, too.

300 N. Main St., 714-836-5158. Dinner only. Closed Monday. $$$

at South Coast Plaza. This venue has wine and beer and is open daily with ample free parking. Fans love the three-course lunch for $20, but weekend brunch with its mimosa cart beguiles, and dinner offers the best prix fixe in the center. Don’t-miss dishes include Asian ribs, hamachi crudo, and pork cheek adobo. 3333 Bear St., 657-231-6447. $$

SE AL BE ACH

TUSTIN

320 MAIN Seal Beach’s dark-but-cheerful indie venue boasts a long-respected cocktail program, and new chef James Miller complements those craft cocktails with a menu of rich, high-flavor fare. Think bone marrow Wellington, and for brunch, fried chicken Benedict.

Fun day-of-the-week specials include Tiki Tuesday and Wine and Whiskey Wednesday. 320 Main St., 562-799-6246. Weekend brunch. Closed Monday. $$

CENTRO STORICO Old Town Tustin’s new kid on the old block transforms a vintage building into a spaghetteria and bar, plus a back-pocket cafe. Artisan, fresh-daily pasta is the latest effort from the Pozzuoli family behind Centro, the excellent micro pizzeria next door. Signature dishes include casarecce capperi e olive, bucatini aglione, and grilled porterhouse for two. Full bar. 405 El Camino Real, 714-258-8817. $$

MAHÉ Mahé is a hot spot for locals. Entertainment and a lively bar are the backdrops for sushi, steaks, and seafood. The inventive rolls, such as the salmon bomb, will make you a regular. 1400 Pacific Coast Highway, 562-431-3022. Dinner only. $$$

SOUTH COAST ME TRO

CHAAK

Crescent Farm duck breast at Knife Pleat

ANQI

Tight focus on the fare makes dining at this South Coast Plaza hot spot better than ever.

Executive chef Ron Lee makes delicious harmony with matriarch master chef Helene An’s spicy beef tacos and roasted New Zealand lamb rack, as well as her fabled roast crab (Tuesday only). Zen chic decor turns heads. Try Sunday brunch for a more kickback experience, or snag a padded stool at the adjacent noodle bar. 3333 Bristol St., 714-557-5679. $$$ CRUDO AT THE HALL GLOBAL EATERY Upscale yet low key, full service Crudo gets a bit lost amid The Hall’s wonderland of casual offerings, but do search out the latest menu from Amar Santana.

It stars seasonal riffs on crudos exploding with worldly flavors plus endless choices from the raw bar, charcuterie list, and don’t-miss intricate cocktails by bar star Michael Rooney. Patio seating recommended. 3333 Bristol St., 714-515-5544. $$ DARYA Don’t let the chandeliers and acres of marble deceive—this convivial Persian dining room isn’t staid or formal. It’s de facto party central for the county’s Persian expats, their kin, and others who enjoy superb renditions of Middle Eastern kebobs, rice dishes, and classics. Efficient service and huge portions make this a good choice for groups. 3800 South Plaza Drive, 714-557-6600. $$ HAMAMORI Sushi master artist James Hamamori applies persuasive talent to this dazzler of a sushi bar. Son Jim is now behind the bar, too, but this heavenly venue also shows off non-sushi dishes such as uni floating in edamame puree, Kobe rissole, and misomarinated lamb chops. Omakase is truly top-notch.

3333 Bear St., 714-850-0880. $$$

DINING NEWS Follow our food-and-dining coverage at orangecoast.com.

122 ORA NGE CO AST • March 2021

KNIFE PLEAT Knife Pleat replaces long-gone Marché Moderne in the penthouse of South Coast Plaza. The radically transformed 80-seat setting is a clear signal that this French arrival is wholly apart from its predecessor. Chef Tony Esnault and partner Yassmin Sarmadi are new to O.C. though acclaimed in Los Angeles, and in the case of Esnault, covered in Michelin star dust after years with mentor Alain Ducasse. Esnault is a disciple of the seasons; his style is light, graceful, and precise as revealed by escargot ravioli in broth, his famous legumes de saison, or the ultrarefined cassoulet. Don’t skip Germain Biotteau’s indulgent desserts. 3333 Bristol St., Costa Mesa, 714-266-3388. Sunday tea. $$$ MASTRO’S STEAKHOUSE Be prepared for gargantuan portions, with drinks to match. Mastro’s offers Prime steaks, wet-aged for 28 days. A hand-cut, 33-ounce chef’s ribeye, and a 48-ounce, double-cut porterhouse will tame the manliest appetite. Retro sides include twicebaked potato, and creamed spinach. 633 Anton Blvd., 714-546-7405. See Newport Coast location.

Dinner only. $$$ RITTER’S STEAM KETTLE COOKING Chef-partner Mike Ritter and crew create CajunCreole magic in 12 steam-heated steel caldrons that cook seductive versions of gumbo, chowder, and the legendary pan poast—a heady concoction of various shellfish bubbling in a rich sauce of cream, tomato, and secret spices, topped with a dome of perfect jasmine rice—that’s by far the best-selling dish. And don’t miss the mean po’ boy sandwich.

1421 W. MacArthur Blvd., 714-850-1380. Beer and wine.

See Huntington Beach location. $$ TERRACE BY MIX MIX Canny chef-owner Ross Pangilinan leverages the success of his original Mix Mix Kitchen Bar in downtown Santa Ana with this minimalist aerie overlooking the stylish Bridge of Gardens skywalk

Gabbi and Ed Patrick of Gabbi’s Kitchen chose Old Town to show off the county’s most sophisticated take on the regional fare of Mexico’s wondrous Yucatan Peninsula, naming their new location after the Mayan rain god. The dazzling space features a retractable roof and sliding Roman shades to lovely effect. Must-have dishes include sikil pec, a roasted pumpkin seed dip, as well as cochinita pibil and carne cruda. A 16-seat bar invites lingering over elaborate cocktails or a glass from an uncommonly diverse wine list. 215 El Camino Real, 657-699-3019. $$$ THE WINERY RESTAURANT & WINE BAR The O.C. power crowd doesn’t care that this isn’t a winery, but a huge, handsome restaurant that attracts disciples of steak, wine, and cigars. They’re exactly the folks you’d expect would follow partners JC Clow and William Lewis from their previous gig at Morton’s, with executive chef Yvon Goetz in tow.

Best bets include Goetz’s signature Alsatian “pizza” and the Colorado buffalo carpaccio. 2647 Park Ave., 714-258-7600. See Newport Beach location. $$$ THE YELLOW CHILLI The Yellow Chilli is another franchise by Sanjeev Kapoor, India’s mega-celebrity chef. Knowledgeable servers help navigate the options. Don’t miss Sham Savera, one of Kapoor’s most famous creations: open-face spinach dumplings filled with fresh white paneer that float in silky tomato gravy spiked with garlic, cardamom, and mace. The 100-seat site on The District’s main drag is modern and stylish. 2463 Park Ave., 714-389-5280. $$

YORBA LINDA BLUE AGAVE Southwestern favorites, from tamales to carnitas, and mole enchiladas in generous portions keep regulars coming back. Try the Puerto Nuevo tostada with shrimp, mahi-mahi, sour cream, and raspberries in a pumpkin seed-citrus dressing.

18601 Yorba Linda Blvd., 714-970-5095. $$ THE WILD ARTICHOKE Chef-owner James D’Aquila and his winsome crew raise the culinary bar at this teensy, modest storefront. Expect skillful, gourmet incarnations of comfort fare, such as pasta Bolognese. Desserts are few but mighty. 4973 Yorba Ranch Road, 714-7779646. Beer and wine. $$

photograph by E M I LY J . D AV I S

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and included “just about every position you could hold in the museum world.” When he arrived at Bowers in 1991, the museum was about to reopen after being closed for three years. It had added 65,000 square feet of exhibit space. Keller had to figure out how to fill that space.

“One of the things I got into at the Natural History Museum was taking a more global view and focusing on quality—bringing the world’s greatest treasures to the people of Southern California,” he says. “I went after the idea of partnering with the great museums of the world, and that’s been our focus.”

Since the museum reopened in 1992, it has hosted more than 150 special exhibits (and added on another 30,000 square feet in 2007). Those exhibits have spanned the globe: “Egyptian Treasures from the British Museum,” “Sacred Gold: Pre-Hispanic Art of Colombia,” “Gods & Gifts: Vatican Ethnological Collection,” and “The Holy Land: David Roberts, Dead Sea Scrolls, House of David Inscription,” to name a few.

But Bowers is perhaps best known for its Asian-themed exhibits. Keller credits Shih for her instrumental role.

“I had been trying to get a Taiwanese jade exhibit and failed three times,” he says. “She came on our board and asked if she could do anything to help.

I told her, ‘Get me the jade exhibit.’

She got it two years later, and it became our first traveling show.”

The duo has since teamed to bring major shows to Orange County.

“Terra Cotta Warriors: Guardians

Keller with part of the exhibit “Secrets of the Silk Road,” 2010

of China’s First Emperor” drew visitors from all 50 states and spawned a sequel. Almost 200 sacred artifacts were displayed in “Tibet: Treasures From the Roof of the World.” “Secrets of the Silk Road” included three Caucasian mummies that had been found in western China.

“Peter is a true cultural art expert.

With his leadership and experience, we have brought amazing exhibits from all around the world to Orange County,” says Shih, noting that Bowers has received the highest national recognition from the American Alliance of Museums. “I respect him tremendously and learned a lot from him.”

Adds Anderson, “He encourages those around him to learn a little bit more, to roll with the punches a little bit more, and to know you have a little bit more to offer than you think.”

A PEOPLE PERSON

While Keller relishes the globetrotting nature of his job, the people he meets are more important to him than the places he has been. Someone who’d rather talk than text, Keller has enjoyed beers in the pub with the keeper of antiquities at The British Museum, discussed history with the director of the Museum of the Terra

Cotta Warriors, and combed through the Vatican archives with the director of its Ethnological Museum.

“It’s all about developing relationships and friendships,” Keller says.

“Once you’re friends, anything can happen, and that’s what makes the job fun for me.”

However, it’s difficult to maintain those interpersonal connections during a pandemic that prohibits travel. COVID-19 also shut down the museum to visitors, so Keller and his team pivoted to digital presentations of programs at Bowers and its Kidseum two blocks away. He hopes Bowers reopens before its two current exhibits have to move on.

But even a pandemic won’t stop Keller from setting goals for the future. He talks about putting another addition on the museum. He’s working on potential future exhibits with the Royal Geographical Society and the Vatican; he’d also like to do another show on gemstones, a passion that dates back to his Ph.D. in geology. And he can’t wait to travel again and rekindle his relationships around the world. It sounds like a full slate for someone who has been on the job as long as he has. As Keller puts it, “I always say it’s just been my first 30 years.”

March 2021 • O R A N G E C O A S T 123

O F

I N T E R E S T

LOST AND FOUND Taylor Hamby of Orange gives historic clothing a new life through her online business, Sputnik’s Vintage. by Astgik Khatchatryan

Is there an era you specialize in?

When I started, around 2013, I was drawn to the Victorian era. There was a time when steampunk was really popular, and I started going to these whimsical events and getting costumes together. Corsets, black lace bustles, big skirts, and metal gears. Now I’m focused on the period from the end of WWII to around the death of President Kennedy. That great midcentury, baby boom time period.

Who are your clients?

A lot of professional swing dancers and burlesque artists love wearing our clothing for performances. And a lot of people will wear our clothing as part of their daily attire. There are also some 124 ORA NGE CO A ST • March 2021

big events normally each year, such as Viva Las Vegas, which is an O.C.-based business but takes place in Las Vegas with vintage fashions. And recently I’ve been selling a lot of nontraditional wedding dresses—gorgeous, embellished, one-of-a-kind gowns but not your traditional white lace.

Why is it important to preserve these fashions?

I’m really passionate about historic preservation. Clothes are inherently ephemeral; they’re meant to be worn for a short period of time and discarded.

But these pieces have survived wars and transcended time to serve as time capsules of years gone by, and they’re worth saving.

I love finding garments in precarious positions and bringing them back to life. I also donate a percentage of sales to The National Trust for Historic Preservation, which helps buildings that are in danger of being bulldozed or are falling into disrepair.

There’s nothing more fun to me than getting dressed up in vintage clothing and (going) to the historic places where they may have been worn.

SEE MO RE!

Shop at sputniksvintage.com.

photograph by E M I LY J . D AV I S

Vol. 47 Issue 3 ORANGE COAST (ISSN 02790483 and USPS 360-630) and ORANGECOAST.COM are published monthly by Orange Coast Magazine LLC, 5900 Wilshire Blvd., 10th Floor, Los Angeles, CA 90036. 949-862-1133. Copyright 2021 by Orange Coast Magazine LLC. All rights reserved. Reproduction in whole or part without written permission is prohibited. Not responsible for unsolicited material. All manuscripts, artwork, and photographs must be accompanied by a stamped, self-addressed envelope. Periodical U.S. postage paid at Los Angeles, CA and additional entry offices. Subscription rates in continental U.S. $15 for 12 months. Canada, one year only $81; international, one year only $111. POSTMASTER: Send address changes to Orange Coast, 1965 E. Avis Drive, Madison Heights, MI 48071. If the Postal Service alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year.

P E R S O N

A LEADER IN SHAPING THE CALIFORNIA WORKFORCE “I was so impressed by the caliber of the professors at Long Beach State.

They offered real-world case studies and such valuable guidance. That’s what has stayed with me: the strength of the education and the university’s connections to industry.

Since graduating, I have had the pleasure of hiring CSULB graduates and can confirm first-hand the university’s continued academic excellence.”

Laurie Sicaeros ’93 COO, MemorialCare Medical Foundation SVP, Physician Integration

csulb.edu/explore

FROM THE MOUNTAINS TO THE SEA With a Kalamazoo outdoor kitchen nothing will prevent you from really living it up outdoors. Kalamazoo grills are renowned for their quality, performance and beauty, but that’s only part of the story.

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