Newport Beach Lifestyle July 2014

Newport Beach july 2014

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red, white & ‘cue

Plan a Healthy 4th of July Barbecue

Pacific Yachting Club Introducing a new kind of membership The Thrill of the Chill Cool ice cream recipes for the 4th of July

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Editor's Letter

The Great Road Trip of 1975 I

t’s summer—possibly the best time of year. No more school projects, homework or deadlines—just long, lazy days and perfect weather. It’s also time for family vacations (cue: screeching break sound).

july 2014 publisher

Randy Harding | RHarding@LifestylePubs.com 714.600.4759

editor

Lysa Christopher | LChristopher@LifestylePubs.com

contributing writers

As a kid, I loved family vacations. However, one stands out above the rest: the great road trip of 1975. I was 13. That was the summer my dad had the splendid idea of driving the family to the Grand Canyon. I’m positive he romanticized the trip in his head—driving across the desert, wind blowing through his thinning hair, freedom, stopping along the way on a whim.

contributing photographers Deirdre Palladino

It started out fine. The family station wagon hummed along extended stretches of highway as I sat in the rear-facing seat with no seatbelt, scrawling out signs for the cars behind us that read, “Help, we’re kidnapped.” We munched on cereal out of a single-serving box and attempted to whistle with crackers stuffed in our mouths. Good times.

Mary Nesfield

Somewhere in Utah however, that all changed. To fully understand what ensued, you’d have to know my family. We’re a loving hybrid between the Costanzas (from the TV show, Seinfeld) and the Griswolds (from the comedy film, Vacation). That said, the unspeakable transpired: a flat tire.

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I’ll spare you the gory details. Let’s just say, long before cell phones a flat tire was a monumental event. As I recall, my mom refused to let us out of the car because she was convinced rattlesnakes and scorpions were circling. My dad had to fix the flat in the blazing heat (I guess my mom really didn’t care about the rattlesnakes and scorpions) and I remember believing we were all going to die in the middle of nowhere. I was a dramatic teen.

chief financial officer | DeLand Shore national editor | Lisa Cooke Harrison director of marketing | Brad Broockerd advertising director | Mike Baugher production director | Christina Sandberg regional art director | Sara Minor

We finally made it to the Grand Canyon. I loved how the canyon seemed to magically transform depending on the time of day. It was glorious. I thought about the Paleo-Indians and how difficult inhabiting the Grand Canyon with no resources must have been for them. I bet they didn’t whine about circling snakes or scorpions or flat tires.

Ironically, as it turns out, that notorious trip is one of my greatest childhood memories. I decided to recreate the same trip with my own kids a few years ago—sans the flat tire and station wagon. Here’s the real twist, my boys still talk about our road trip to the Grand Canyon. I guess some things never change.

Lysa Christopher , Editor LChristopher@LifestylePubs.com

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Newport Beach Lifestyle™ is published monthly by Kingdom Holdings LLC. It is distributed via the US Postal Service to some of Newport Beach’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Kingdom Holdings’ opinions. No portion of this magazine may be reproduced in any form without written consent. Kingdom Holdings does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Newport Beach Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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July 2014

Departments

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Good Times

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Around Town

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Locally Owned

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What's Cooking?

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Parent's Corner

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Page Turners

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Lifestyle Calendar

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Parting Thoughts

20 Red, White & ‘Cue

Create a sizzlin’ healthy barbecue this 4th of July.

24 Unknown Journey

Switzerland at a snail’s pace.

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Around Town Restaurant Openings Around OC

Silly Rabbit We asked, you answered. Here’s what you’re saying about the Rabbit Sculptures located at Civic Plaza in Newport Beach.

Din Tai Fung, the Los Angeles-area restaurant that has built a cult following around its Shanghai-style soup dumplings, is coming to Orange County. The highly popular restaurant is slated to move into an 8,000-square-foot space in South Coast Plaza in August 2014.

Costa Mesa’s Triangle Square shopping complex is slated to be the home of the Mexican culinary concept La Vida Cantina. The restaurant, which will be housed in the former location of El Corazon de Costa Mesa.

Guests will be able to sit on the venue’s massive outdoor patio and enjoy margaritas and other specialty cocktails, or indulge in modern Mexican dishes made with organic ingredients, such as lobster enchiladas served with a poblano cilantro tomatillo sauce.

“It’s a cross between Wickerman and Stonehenge.” Tom L. “I absolutely love it. It’s whimsical, fun, and completely unexpected, and it, along with the Giant Bunny, make me very happy!” Paula T. “Remember the book Animal Farm? That’s what those frightening rabbits look like. Planning to take over the human world.” Mary S. “We’re a beach community, I don’t get it.” Jeff C. “I love art, but that’s a complete waste of money.” Helen B. “It is a wow, weird thing to me. Rabbits aren’t wise and they don’t have conference meetings.

They may be cute but certainly not worthy of such a high place. A silly waste of money.” Linda R. “I am totally embarrassed for our city every time I drive by those ugly bunnies. I’m even more embarrassed that our city spent that kind of money (our tax dollars) on such an item!

Shame on them!” Anonymous

Eureka! the small California-based chain that specializes in hand-packed burgers and artisanal beverages, has come to Orange County. The venue is in Huntington Beach’s Bella Terra shopping center. In addition to burgers, the restaurant features kicked up American cuisine and a beverage program that emphasizes American craft beers, smallbatch whiskeys and specialty cocktails.

Cucina Enoteca will be rolling out a second Orange County location, in Newport Beach’s Fashion Island. The restaurant, whose original OC space can be found at the Irvine Spectrum, is slated to open in the summer 2014. Like the Irvine venue, the new space will be featuring an array of rustic Italian cuisine and an extensive list of wines that may be purchased at retail prices.

New Website Connects Golf Courses to Tourney Planners A new golf course search engine, PlanMyTournament.com, connects golf courses with golf tournament planners. There is no other website like this currently available to serve the $68 billion golf industry.

After a year of planning and website development, PlanMyTournament.com is now available and allows anyone to search for a golf course based on geographic area then displays information about the course including tournament planner information, business details, and golf tournament planner ratings and reviews.

PlanMyTournament.com is focused on providing value for the tournament planner.

Tournament planners with a registered profile can review a golf course, access educational articles and downloadable templates to aid the tournament planning process.

Golf courses can claim their page to add photos and provide specific tournament information to better educate tournament planners about their facilities.

Proposed OC Budget Seeks one Percent Increase in Spending Orange County budget officials recently unveiled a $5.4 billion spending plan for the coming fiscal year, about a 1 percent increase over last year.

12 Newport Beach Lifestyle | July 2014

Officials do not envision any major service cuts or layoffs despite owing the state about $148 million from a past tax dispute.

The county has six years to pay off the tax debt with the bill only being $5 million in the coming fiscal year. The county’s budget officials, however, set aside the money in dispute before it was resolved so they are confident it can be paid off without putting a dent into services.

This fiscal year’s budget projects spending $60.8 million more than the current fiscal year.

Since the economic collapse of 2008, most of the budget discussions have revolved around how many layoffs and service cuts would be needed to get by as well as how much the county would have to dip into its reserves to keep necessary programs running.

Newport Beach Lifestyle is your neighborhood publication. To share your news, email LChristopher@LifestylePubs.com.

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Locally Owned cost of the monthly fee is guaranteed for two years. While still pricey for some, Rodheim says the cost is nowhere near what boat-ownership can be with buying and maintaining a vessel— and then adding slip fees on top of that.

We asked Rodheim a few questions: Q: What are the benefits of club membership vs. fractional ownership or buying your own boat?

A: Club membership is a lot more affordable than owning a boat, or being involved with fractional ownership, because there are no hassles involved. There are no partners to argue with and nothing for members to think about except being on the water. The best part is that members can choose to use any boat in our fleet—it’s not like owning just one. We even have a deluxe 21-foot Duffy for those who feel like cruising around the harbor.

Q: As you acquire more members, will you acquire more boats?

A: With every 10 new members, we intend to add a new vessel to the fleet. All the vessels we acquire will address our members’ needs.

Pacific Yachting Club Membership Has Its Benefits

E

nvision having the use of a luxury powerboat—with a single phone call—with no headache or hassle, no cleaning, no boat slip and no maintenance or the typical stress and expense that goes along with boat-ownership. A pipe dream, you say? No, it’s reality!

Ralph Rodheim, president of Pacific Yachting Club, created a better mousetrap. He has devised a club that allows its members to experience all the joys of boating without the responsibilities of boat-ownership. Pacific Yachting Club is the first of its kind on the West Coast.

“The idea may be new on the West Coast but it’s been around for a while in the eastern states,” Rodheim says.

It’s not the same as fractional ownership. In fact, members do not own the boats. They are members of a private club that takes care of every last detail. The best part is that members have access to every boat in the club’s fleet, not just one.

“You make a reservation, come down to the dock, and the boat is ready for you to use,” Rodheim explains. “When you come back from your trip, you get off the boat and we clean it and take care of it for you.”

Members are required to pay an initial one-time fee for a membership that may be sold after one year. With a membership, the 14 Newport Beach Lifestyle | July 2014

Q: What type of training do you require members to have, and how can you ensure all of your members are safe boat operators?

A: All potential members must successfully complete a practical course on safe boat handling through the School of Sailing and Seamanship at Orange Coast College. In addition, members will receive four hours of onsite instruction aboard the club vessels. We make no exceptions—all members must meet these requirements.

Q: For what length of time can a member use a boat?

A: Each member receives 60 four-hour blocks of time and 20 fourhour “space-available” blocks of time. The space-available blocks are for last-minute trips members would like to take. Members can call at the last minute to see if a boat is available. If one is available, they can take it on the spot.

Q: What’s the exact process for booking time on a boat in the fleet?

A: It’s easy. You pick up the phone and book a date. You can also book online.

Q: Where can members take the boats? Are there any restrictions?

A: Yes, there are restrictions. Members can take them from Point Conception to the Mexican border within a 30-mile range offshore.

Q: How can someone join Pacific Yachting Club?

A: The first step is to call 714.617.3871 or email ralph@pacificyachtingclub. com. I like to talk with all potential members personally, to answer all of their questions.

Contact

pacific yachting club Ralph Rodheim, President 714.617.3871 PacificYachtingClub.com

What's Cooking?

Summertime Sweets Ice Cream, The Thrill of the Chill

Y

ou can turn any summer day into a special occasion with a cool ice cream treat. From classic favorites to innovative new flavors, it only takes a scoop or two to bring out plenty of smiles.

For kids of all ages, summertime is about chilling out, and there’s no better way to enjoy this slowed down pace than with a refreshing, frosty treat. Celebrate birthday parties, holiday gatherings or days that end in “y” with special ice cream concoctions that are destined to create sweet memories.

Celebrate summer

Grab a spoon and dig into these scrumptious recipes, featuring delicious Blue Bunny ice cream flavors. These treats make it easy for everyone to customize to their own sweet preference, whether it’s pairing creamy ice cream with the gooey goodness of freshly-baked chocolate cake, the buttery finish of a flaky pie crust or in a classic, richly adorned parfait.

16 Newport Beach Lifestyle | July 2014

Ice Cream Cupcakes Yield: 18 to 20 cupcakes • Cupcake liners • 1 1/8 cups all-purpose flour • 1/2 cup unsweetened cocoa powder • 1 teaspoon baking soda • 1 teaspoon salt • 1/2 cup butter, softened • 1 cup white sugar • 1 egg • 1 teaspoon vanilla extract • 1 cup brewed coffee • 1 container Blue Bunny Caramel Fudge Brownie Sundae, Vanilla or your favorite flavor • Decorations (such as sprinkles, cupcake skewers, cherries) To make cupcakes, preheat oven to 350°F. Place cupcake liners in cupcake pan. Sift together flour, cocoa, baking soda and salt.

Set aside. In medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated. Fill cupcake liners about 1/3 full to allow for ice cream. Bake for 10 to 15 minutes

or until toothpick inserted comes out clean.

Let cupcakes cool. Using round ice cream scoop, scoop out rounds of ice cream and set on baking sheet in freezer. Once ice cream scoops are frozen, carefully place one into each cupcake and top with fun decorations.

Note: Though the recipe calls for brewed coffee, the cupcakes won’t take on its strong flavor.

Other fun mix-in ideas include pretzels, chocolate candies, marshmallows, graham crackers, fudge sauce or caramel sauce.

Tip:

LAYER UP WITH A TOPPING STATION The sky’s the limit when it comes to the finishing touches of your favorite ice cream treats. Whether you’re indulging in a decadent parfait or simply dishing out a couple of scoops, it’s easy to get everyone involved in a topping soiree.

Peanut Butter Sundae Parfaits Yield: 10 to 12 sundae parfaits • 6 waffle or sugar cones • Chocolate cake or brownies • Chocolate chip cookies • Blue Bunny Peanut Butter Panic Ice Cream • Maraschino cherries, sprinkles or cupcake pompom topper for garnish

Break up waffle cones, chocolate cake or brownies and chocolate chip cookies into bite-size pieces and place in individual containers or cupcake cups. Or use favorite cake or cookie flavors to customize. Layer ice cream, waffle cone pieces, cake pieces and cookie pieces into mini parfait glasses, or any small glass or bowl. Garnish with Maraschino cherry, sprinkles or cupcake pompom topper.

A topping station is the perfect activity for birthday parties or other kid-oriented summer celebrations.

Just make sure the station is easily accessible — at their level — and place each topping in its own special bowl or serving dish along with a spoon.

Also, be sure to label each topping in case anyone has a food allergy, especially when serving nuts and fruits. continued >

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What's Cooking?

(continued)

TASTY TOPPING IDEAS The little ones will have a blast mixing different tastes for the perfect sweet combination. Here are some tasty topping ideas to take your ice cream topping bar to a whole new level: • Colorful sprinkles • Maraschino cherries • Icing • Mini chocolate chips • Gummy bears • Chocolate candies • Strawberry slices • Pineapple chunks • Banana chunks • Chopped pecans, peanuts or almonds • Crushed cookies • Crushed mint candies • Fruit preserves • Whipped cream • Hot fudge or caramel

Mini Ice Cream Pies Yield: 10 mini pies • 2 round pie crusts, thawed • 1 3 1/2-inch round cookie cutter • 10 2- to 3-inch scalloped tart shells • 3 cups chocolate chips • Blue Bunny Bunny Tracks Ice Cream • 1/2 cup chopped peanuts Preheat oven to 425°F. Roll out round pie crusts and use round 3 1/2-inch cookie cutter to cut out circles from pie dough. Round cookie cutter should be slightly larger than top of tart shell. Cut out 5 rounds from each pie

crust. Grease tart shells and place pie dough rounds down into tart shells, carefully pressing dough into scalloped edges and bottom of tart shell. Pierce bottom of tart shell with fork to prevent it from baking too high. Bake tartlet shells for 8 to 9 minutes or until golden brown.

Remove from oven and allow to cool before flipping out onto work surface. Melt chocolate chips in microwave-safe bowl or double broiler. Carefully dip scalloped edges of tart shells into chocolate and flip over to let cool. Scoop mini balls of ice cream into shells. Top with drizzle of warm, melted chocolate chips and garnish with chopped peanuts.

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Red, White & ‘Cue

Grill up some sizzlin’ healthy barbecue this 4th of July.

Article Suzette Zara | Photography Joy Reynolds

W

elcome to grilling season! As summer temperatures start to sizzle, it’s time to fire up the grill and kick up nutrition. Grilling is one of the easiest ways to create a fast, healthy family meal. The grill adds f lavor to food without the use of oil, making it a great way to keep calories low and nutrition high. By using these easy marinades and rubs, you can create amazing grilled meals, perfect for a backyard party or a quick weeknight dinner.

Adding vegetables to the grill boosts the nutritional value of

20 Newport Beach Lifestyle | July 2014

the vegetables. Making your own barbeque sauce by following our simple recipe helps you avoid the unhealthy high fructose corn syrup found in most store varieties. Cornbread, everyone’s favorite side dish, also gets a healthy grilled makeover with our version, which includes nonfat yogurt and egg substitute.

What’s the perfect way to end a great barbeque? With grilled fruit! Easy grilled banana s’mores will satisfy everyone’s craving for dessert while adding potassium and fun to all your summer cookouts.

Easy BBQ Rubbed Ribs Try this simple method of grilling delicious, moist, fall-off-the-bone ribs. You can even cook ribs after the grilling season is over. Simply bake them in the oven at 300° for 2½ hours, and baste during the last 15 minutes with the Healthy BBQ Sauce. The sauce is free of artificial flavors and preservatives. On the grill or in the oven, this recipe uses the time-honored Southern method of cooking “low and slow” to create juicy ribs!

Ingredients:

3 pounds baby back ribs 4 teaspoons paprika 4 teaspoons chili powder 4 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon salt 2 cups Healthy BBQ Sauce (or your favorite brand) Instructions:

1. Combine paprika, chili powder, cumin, garlic powder and salt in a small jar. Cover; shake to mix well.

2. Prepare charcoal grill with briquettes on one side of the barbeque or preheated gas grill. Lightly oil the grate. Once heated, place aluminum foil on lower rack, to absorb drippings and prevent flare-ups.

3. Prepare ribs by removing the outer skin (membrane) from the back of each rib. Using a small knife, slide it between each rib and the skin, snipping off as much skin as possible. Sprinkle rub generously onto both sides of each rib, but be sure to rub gently and lightly, not thoroughly (to prevent overly spiced ribs). Discard any unused spice mixture.

4. Place ribs on top rack of grill (avoid placing over briquettes if using charcoal). Reduce heat to low; close lid. Grill ribs, without lifting lid, for 1 hour.

5. Brush ribs with Healthy BBQ Sauce; grill an additional 5 minutes, or to the desired crispiness. Serve with additional barbeque sauce.

Yield: 6 servings. Nutrition (per 2 ribs with sauce): Calories 210; Fat 17g; Protein 25g; Cost per serving $1.54.

Healthy BBQ Sauce Here’s a healthier alternative to commercial barbeque sauces. It’s free of high fructose corn syrup and artificial preservatives. Any barbeque sauce should be a personal reflection of the cook, so adjust the spices to taste, or add more honey for a sweeter sauce.

Ingredients:

1½ cups tomato sauce ½ cup tomato paste 2/3 cup red wine vinegar 1/3 cup honey ¼ cup unsulfured molasses 2 tablespoons natural hickory liquid smoke 1 teaspoon cayenne pepper 1 teaspoon salt ½ teaspoon coarsely ground pepper ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon chili powder ¼ teaspoon cinnamon Instructions:

Add all ingredients to a large saucepan and stir over low heat.

Simmer for 25 minutes, stirring occasionally. Let sauce cool; store in refrigerator. Brush sauce on during last 10 minutes of grilling.

Try it on grilled chicken, pork or beef.

Yield: About 2¼ cups. Nutrition (per 2T): Calories 43; Fat 0.1g; Protein 0.6g; Cost per serving $0.26.

continued >

red, white & 'cue (continued)

Skinny Grilled Jalapeño Cornbread Good cornbread is practically a requirement of any authentic barbeque! This cornbread cooks quickly on the grill, and it gets a kick of flavor from healthy jalapeño peppers. Calories and fat are kept low when using nonfat yogurt and egg substitute.

Ingredients:

1 cup cornmeal 1 cup flour 1/3 cup sugar (or more, to taste) 1 teaspoon baking soda ½ teaspoon salt 1 cup plain nonfat yogurt ½ cup egg substitute (or 2 eggs) ½ cup jalapeño peppers, chopped (optional) ½ cup whole kernel corn, drained Instructions:

In a large bowl, stir together cornmeal, flour, sugar, baking soda and salt. Add yogurt and eggs. Stir batter to break up large lumps.

Stir in jalapeños and corn. Pour batter into a well-greased 8-inch skillet (thoroughly spray the pan with cooking oil and/or coat it with butter or margarine). Place on center of grill grates and cover grill. Cook for about 55-65 minutes, or until edges are a light golden brown and the center appears set. (Or, bake in oven at 400° for about 20 minutes). Remove from grill, and allow the skillet to rest for about 10 minutes prior to serving. Use knife to remove from pan; edges may stick if not well-greased. Serve warm, with honey as desired.

Yield: 12 servings. Nutrition (per serving): Calories 85; Fat 0.9g; Carbs 16.5; Cost per serving $0.36.

Spicy Grilled Jamaican Chicken with Avocado Cream Dip A savory/sweet marinade of island spices makes this lean grilled chicken irresistible! The recipe gets its name from the combination of popular spices originating in Jamaica; the marinade is also fabulous on grilled pork or whitefish. As an added nutrition bonus, this dish is a great source of Vitamin C and zinc. The Scotch bonnet pepper is very hot, so use caution when handling, or wear gloves; control the level of heat by varying the amount of seeds. Cool the heat with zesty avocado dipping sauce kept low in calories and high in flavor thanks to low-fat sour cream.

Ingredients:

1 medium white onion, diced 1 small bunch scallions, chopped 1 Scotch bonnet pepper, stemmed and seeded (add seeds for heat) 1/3 cup fresh lime juice 1/4 cup extra virgin olive oil 2 tablespoons light brown sugar 1 tablespoon allspice berries 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons fresh thyme leaves 22 Newport Beach Lifestyle | July 2014

1 teaspoon salt 4 chicken breasts, boneless, with skin removed (use thighs or legs, if preferred) Instructions:

1. To prepare the marinade, place all ingredients (except chicken) in blender or food processor. Blend until smooth. Place chicken in a baking dish (use glass, enamel or stainless steel pan; spices will react with a metal pan). Rub two-thirds of the marinade onto top and bottom of chicken breasts. Store remaining marinade in refrigerator, covered. Allow chicken to marinate in refrigerator 2-24 hours.

2. Preheat grill to medium-high heat, with lid closed for a minimum of 15 minutes. Grill chicken, turning frequently and basting with remaining marinade, 30-45 minutes or until thoroughly cooked and nicely browned.

Preheat broiler to high, with rack in upper third of oven. Line broiler pan with foil; spray with cooking oil. Place chicken on pan; broil 10 minutes. Turn chicken; baste with reserved marinade. Broil about 15 additional minutes until thoroughly cooked and nicely browned, and until a thermometer reads 165°F. Serve with grilled vegetables, cornbread and Avocado Cream Dip.

Broiler Alternative:

Avocado Cream Dip 1 large avocado ½ cup low fat sour cream ½ cup reduced fat mayonnaise 1 tablespoon green onion, chopped 1 clove garlic Juice of one lime Salt & pepper, to taste Stir all ingredients together until well-mixed. Serve as a dipping sauce for Spicy Grilled Jamaican Chicken or for grilled veggies.

Yield: 4 servings (1 chicken breast, 2T dip). Nutrition (per serving): Calories 289; Fat 12g; Protein 41g; Cost per serving $3.69.

Grilled Banana S’mores This updated version of the Girl Scout classic is the perfect ending to any barbeque! Melted chocolate, marshmallows and pecans add gooey goodness to grilled bananas for a decadent, yet healthy dessert sure to please kids and adults!

Ingredients:

4 bananas, unpeeled ½ cup semi-sweet chocolate chips ½ cup marshmallows 2 tablespoons chopped pecans Instructions:

Preheat grill to medium heat. Prepare four (12-inch) sheets of heavy duty aluminum foil. Using a sharp knife, cut deeply into each unpeeled banana lengthwise, along inside curve. Do not cut all the way through banana peel. Carefully open the slit peel to form a pocket. Fill pocket with equal amounts of chips, marshmallows and pecans. Place each banana on one piece of foil. Push foil securely around base of banana; seal top, leaving about 2 inches of space at top. Place on grill over medium heat; cover.

Cook 7-10 minutes, until marshmallows soften and chips melt. (note: banana skins will turn dark, this does not affect taste).

Serve warm, with frozen yogurt if desired.

Yield: 4 servings. Nutrition (per serving): Calories 215; Fat 5g; Protein 2g; Cost per serving: $0.88.

Suzette Zara is a food journalist, nutritionist and frequent speaker on low-fat healthy cooking. For more great recipes and nutrition tips, visit her website CookLean.com. suzette@SuzetteZara.com.

Bakery & Cafe

Top Five Healthy BBQ Tips: 1. Marinate Meats. Marinades provide flavor and health benefits. Studies show that spices in marinades create a beneficial antioxidant barrier. Those antioxidants stabilize natural sugars in the meat as it is grilled to help prevent free radicals from damaging cells. The spices with the most beneficial effects are rosemary, sage, thyme and oregano.

2. Choose Lean. Instead of red meats which are high in fat, opt for leaner choices such as chicken, fish or pork. Remove any outer skin to decrease fat content. For hamburgers, try ground sirloin or 93/7 lean beef or ground turkey. For cheeseburgers, try skim milk cheese slices.

3. Kick up the Veggies. A colorful array of vegetables such as red peppers, yellow squash and green zucchini creates a visually appealing meal and provides many healthy nutrients. Plus, shorter cooking time on the grill helps veggies retain more vitamins.

4. Make Homemade Healthy BBQ Sauce. Making your own barbeque sauce is a quick, easy way to make grilling healthier.

Most commercial preparations have undesirable high fructose corn syrup, preservatives and artificial flavors. You can easily create your own, even by starting with a base of organic ketchup or natural tomatoes.

5. Grill Fruit for Dessert. The natural sugars in fruit caramelize when exposed to high heat, making it the perfect sweet ending to a great barbeque. Try tropical fruits like bananas, pineapples and melon, and add feta to grilled watermelon for a unique flavor combination. Stone fruits, like peaches and pears, keep their shape well. Use medium-high heat to grill quickly and avoid mushy fruit. Slightly underripe fruit grills best.

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I

unknown journey Exploring Switzerland at a snail’s pace Article and Photography by Colin Roohan

24 Newport Beach Lifestyle | July 2014

’m sitting on a train, speeding through the Alps. The snowy peaks high above seem unreal when paired with the green patchwork of fields interlaced between the quaint little chalet-filled towns of Ticino, the southernmost canton of Switzerland.

I’m on my way to Gandria, a small village less than a mile from the Swiss-Italian border, only accessible by boat or foot, and I’m more excited by the prospect of this trip than perhaps any other. I learned about Gandria only 48 hours earlier from my Airbnb host, Trudy, a 70-something-yearold Swiss woman who lives near Zurich.

But let’s start at the beginning.

I flew into Zurich, a colossal transition after a week’s stay in Mumbai. The chaotic atmosphere of India was quickly recessing into the depths of my mind as the baggage-claim area in Zurich’s airport grabbed my attention. I found my bag and headed to the airport’s adjoining train station. My next destination was Horgen, an outer lying district of Zurich. Switzerland has a reputation of being an expensive place for travel and all of my pre-trip planning told

me that unless I wanted to skip a meal a day, I would have to use Airbnb to stay in Zurich. After scrolling through the Zurich listings, I came across one that read, “Single Bed Room,” in Horgen.

The price was right and the host didn’t look like a psychopath or an avidly enthusiastic cat owner, so I made my reservation.

The host’s name was Trudy, and after booking the room I received a message with instructions saying she would meet me at the Horgen train station and then led me to her apartment. I was a little nervous, this being my first Airbnb experience, but when this sweet older lady waved emphatically and approached me with a smile, my concerns vanished.

Trudy’s place was tidy and well-decorated. The décor was minimal and functional. She showed me to my room where I set my bags down. I spotted a bookshelf in the corner. It was full of albums with photos from decades past—scenes from Africa, South America, Australia shown almost everywhere. It seemed Trudy was also a traveler, and as we talked I learned she had a son who was in college and an ex-husband who lived nearby. Trudy was in

her 70s, but still worked as a cook in a restaurant for “old people” (her words). As I sat and listened to her numerous travel stories, I found myself thinking, “This is perfect, not only do I have a kind host but I also have a tour guide!” I inquired about Zurich, and Trudy jotted down several areas of the city she thought were great, and with that I had my following day’s agenda planned.

The next morning I left my room and found Trudy sitting quietly on her porch drinking espresso and peering into nearby Lake Zurich. She said, “Good morning,” and offered me coffee. Without too much delay, we reviewed my plans to visit Zurich, and I grabbed my maps and camera bag and left for Horgen Station. I caught the train headed toward Zurich Hauptbahnhof (Zurich Central Station), one of the busiest train stations in the world, which became apparent as I exited the train onto the platform.

The station was full of life: passengers both young and old, artisan bakers filling the air with sweet smells and baristas releasing the aroma of roasted coffee. In an attempt to escape the madness, I ducked into a tourist office near the central station’s exit. The office clerks offered useful information, and informed me of the “must-see” sights in central Zurich.

I was on my way to Old Town Zurich, an area which attempts to preserve the town as it was centuries past. As I walked the narrow winding alleys, which displayed an abundance of Swiss flags, I felt transported back in time. I wandered on throughout the afternoon feeling dwarfed by the grand medieval architecture lost in my make-believe epic of knights and nobleman playing out in my mind.

Eventually, I made my way back to Trudy’s place pleased with the sights of Old Town, and ready to share with her my thoughts and impressions. Earlier that day, we discussed the possibility of cooking a Swiss meal that evening, and Trudy did not disappoint. We headed to the supermarket and purchased a few ingredients. Trudy decided to make rosti, a thick potato pancake to be served alongside a cut of pork smothered in a gravy-like liquid. When we arrived back at the apartment, Trudy poured wine and gave instructions on rosti cooking methods while I looked on from her side salivating over the aromas of sizzling potato and caramelizing pork. Over dinner I asked Trudy what else there was to do in Zurich.

She quickly mentioned her home town of Einsiedeln, not far away. It is home to a scenic monastery, the Benedictine Einsiedeln Abbey. She described how the Abbey is set against a backdrop of mountains and pine forest, and said the town was quiet this time of year. She did not have to work the next day, and was willing to drive me there. The offer was too good to refuse. continued >

July 2014 | Newport Beach Lifestyle 25

unknown Journey (continued)

We hit the road early. I could tell Trudy was excited to be going to her hometown by the way she leaned into the turns in her speedy Subaru. The drive to Einsiedeln was a beautiful one: mountains lingered behind rolling green hills, hiking trails zig-zagged throughout the terrain and an occasional herd of livestock stood grazing.

Einsiedeln was beautiful, complete with cobblestone roads and architecture that rivaled that of Old Town Zurich. We pulled up to the abbey and Trudy dropped me off. She told me to take my time and that she would be reading a book in a nearby café. I had never been to an abbey so I wanted to tour the entire grounds. I walked into the church and quietly took part in a mass already in progress.

The priest’s words echoed off the vaulted ceiling. I followed the signs to the abbey’s lumberyard and horse stables, and even caught a glimpse of riders practicing their riding skills in a vacant barn. I was in awe of this place; it was a memorable first.

After my tour, I found Trudy happily reading her book in a corner of the café. She quickly hopped up and asked about my experience. Her look of approval confirmed my words that described it as an incredible place. She was lucky to have grown up here.

We were on our way back to Horgen when Trudy asked, “Do you want to go to a chocolate factory?” Of course I did. Who wouldn’t?

We pulled into a parking lot adorned with a Lindt sign and parked.

Again, Trudy opted to stay in the car and read her book. “Take as long as you like,” she said. I opened the car door to the smell of Lindt’s signature Lindor balls, my inner monologue screaming, “I love Switzerland!”

That night I again asked for advice, and Trudy told me about a little village close to the Swiss-Italian border that sat beside a picturesque lake.

Trudy said the village, which is situated along sloping hillsides, descends into the water, and is only accessible by foot or boat. I was sold once again.

26 Newport Beach Lifestyle | July 2014

Early the next morning the sky was slightly overcast and a light drizzle was falling, but I still hoped to see Gandria. I made a stop in Lucerne, a mountainous city centrally located in Switzerland, to tour the scenic village and refuel with espresso and freshly baked pastries. With the efficiency of a Swiss clock, I was back on a train and heading toward Lugano, the city with a ferry to Gandria. Lugano in itself was a treat. I stood on a platform to grab a cable-car ride down a few hundred feet.

I felt like I was in Italy. Most people were speaking Italian, their hand gestures were flamboyant, and their sense of style was more chic. Traditional pasta and pizza restaurants were intermixed with high-end fashion boutiques. I found the dock on Lake Lugano and purchased my ticket. Eventually, a small boat with roughly 40 seats sputtered in and picked up a handful of passengers, myself included, and took off. The ride was sluggish, and despite the drizzle I climbed to the top of the boat to enjoy the view from the deck. Seeing Gandria appear out of the haze was impressive. It was hard to believe that a place with this much beauty still exists.

I stepped onto the Gandria dock and immediately sought something to warm me. I wandered the maze of footpaths in astonishment, and after hitting several dead-ends I was able to find a café.

I peeked inside and was helped by an elderly man with a rough exterior. I only know a handful of Italian words, so thankfully my pronunciation of “Buongiorno” and “uno cappucino” were somewhat accurate. The waiter motioned for me to sit by the window overlooking the lake.

I sat watching the mist slowly envelop the slopes surrounding the lake as time slowed to snail’s pace. I took a sip of my cappuccino, crossed my arms over my chest and stretched out my legs. I wished Trudy would have been there at that moment to silently confirm Gandria’s beauty with an approving look.

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Parent's Corner

Seven Dangerous Apps Parents Need to Know About Article Kristin Peaks

I

work in public relations. It’s my job to be on social networking sites, peruse the internet and keep up with the latest apps offered on smartphones. It’s a great job and I love what I do, but during the last couple years, I have learned so much about the dangers of certain smartphone apps. It’s downright scary.

Technology, especially if you’re a little behind the times, can be very deceptive. Your kids may be downloading apps that you think are innocent and just a simple way for them to keep in contact with their buddies, but unfortunately, this isn’t always the case.

To keep your children safe, it’s best that you monitor their phone. Look through their apps, texts and pictures. They may feel that you’re invading their privacy, but let’s be honest… you’re paying the phone bill, so you can do whatever you want. As you monitor your kid’s phone, keep an eye out for these seven apps you may not be aware of, that in my opinion are dangerous:

• Yik Yak – This app is one of the newest and one of the most dangerous. It allows users to post text-only Yaks of up to 200 characters. The messages can be viewed by the 500 Yakkers who are closest to the person who wrote the Yak, as determined by GPS tracking. Users are exposed to – and contributing – sexually explicit content, abusive language and personal attacks so severe that schools are starting to block the app on their Wi-Fi. 28 Newport Beach Lifestyle | July 2014

Although the posts are anonymous, kids start revealing personal information as they get more comfortable with other users.

• SnapChat – This app allows users to send photos that will disappear after 10 seconds. Once the recipient opens the picture, the timer starts. Then it’s gone from both the sender’s phone and the recipient’s phone. However, the recipient can take a screen shot of the photo and share it with others. This app is a concern because it enables kids to feel more comfortable “sexting” with peers.

• KiK Messenger – This private messenger app is coveted by those under 18 for a number of reasons. It allows kids to send private messages that their parents can’t see. There is very little you can do to verify the identity of someone on KiK, which obviously poses the risk of sexual predators chatting with your child. And again, this is an easy tool for sexting.

• Poof – The Poof app allows users to make apps disappear on their phone with one touch. Kids can hide every app they don’t want you to see on their phone. All they have to do is open the app and select the ones they don’t want you to see. The good news about this app is it is no longer available, which isn’t uncommon for these types of continued >

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Parent's Corner

(continued)

apps. But, if it was downloaded before it was deleted from the app store, your child may have it. Keep in mind that apps like this are created and then terminated pretty quickly by Android and Apple stores, but there are similar ones being created constantly. Some other names include: Hidden Apps, App Lock and Hide It Pro. • Omegle – This app has been around since 2008, with video chat added in 2009. When you use Omegle you do not identify yourself through the service – chat participants are only identified as “You” and “Stranger.” You don’t have to register for the app. However, you can connect Omegle to your Facebook account to find chat partners with similar interests. When choosing this feature, an Omegle Facebook app will receive your Facebook “likes” and try to match you with a stranger with similar likes.

• Whisper – This is a meeting app that encourages users to post secrets. You post anonymously, but it displays the area you are posting from. You can search for users posting within a mile from you.

A quick look at the app and you can see that online relationships are forming constantly through this app, but you never know the person behind the computer or phone.

• Down – This application, which used to be called “Bang with Friends,” is connected to Facebook. Users can categorize their

Facebook friends in one of two ways: they can indicate whether or not a friend is someone they’d like to hang with or someone they are “down” to hook up with. The slogan for the app: “The anonymous, simple, fun way to find friends who are down for the night.”

If that alone doesn’t scare you, I don’t know what will!

I know it’s overwhelming to keep up with your kids and their online habits. Just remember to check their phones often, and even more importantly have conversations with them. Discuss the dangers of the apps and make sure they understand the need to keep personal information private.

Please note: You can turn location services, or GPS, off on cell phones by going in to the device settings. This will keep the apps and photos from posting the exact location or whereabouts of the phone user.

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Page Turners

Bridget Jones: Mad About the Boy Written by Helen Fielding Reviewed by Tracy Sullivan

T

he clumsy, confused yet endearing Bridget Jones is back in Helen Fielding’s latest novel Mad About The Boy. When we last saw Jones she was happily engaged to Mark Darcy and enjoying a moderately successful career as a TV reporter. The new book opens with our heroine at a very different point in her life.

Jones is now a 51-year-old widow, navigating the single life as a middle aged mom with no clue about love in the age of electronic devices and online dating. She has two adorable yet precocious young children, and is working as a struggling screenwriter. Four years after Darcy’s death, she reenters the dating field, with the support of her loyal, quirky friends, and babysitting assistance from her former love interest (and children’s godfather) Daniel Cleaver and trusted nanny, Chloe.

Early on in the novel, Jones falls for a 29-year-old man, Roxster, whom she meets via Twitter. Though they are extremely compatible, her family life presents plenty of challenges and roadblocks on her path to romance. Between raising her children and making time to work on her screenplay, she seems unable to manage even the simplest tasks.

At certain points in this book I found Jones’ excessive fumbling and bumbling to be a bit over the top, and thought it detracted 32 Newport Beach Lifestyle | July 2014

from the overall charm of the main character. Fortunately, the humor which Field is so good at appears frequently enough to keep the reader’s interest.

Jones’ diary entries now focus on weight, her number of Twitter followers, texts received from romantic interests and head lice (oddly enough, a LOT of talk about head lice). Though single people may not be able to relate to some of the new situations in which Jones finds herself, parents will definitely understand her predicaments, such as finding a babysitter on short notice and dealing with children’s minor illnesses.

Secondary characters in the story infuse a needed change of pace, and include an uptight, snobbish mother at her children’s school, a strict yet caring schoolmaster and a friendly Bohemian neighbor whom Bridget aspires to befriend. Toward the latter part of the story, these people play much bigger roles in Jones’s life, though to say more might spoil the ending.

Mad About The Boy is chock full of talk about grated cheese, vomiting, sex and flatulence. If you’re looking for a literary classic, this is not the book for you. However, it is a quick, fun, spirited story (albeit a tad long – at 386 pages) with the requisite happy ending. Fans of Bridget Jones and feel-good romances will likely be satisfied.

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Lifestyle Calendar

July

JULY 4

JULY 9-AUG 20

FIREWORK CRUISES

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NEWPORT LANDING

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Newport Landing will have three cruises for the 4th of July including the Firework Spectacular evening cruise. Witness Newport Harbor as it is full of the Spirit of America. For information and reservations: 949.675.0551

Experience living art! The Pageant of the Masters is the Festival of Arts’ crowning jewel and arguably one of the most unique productions in the entire world. It is world-renowned in the artistry and theatrical illusion of living pictures. Each night during the summer season at 8:30 p.m., the Festival of Arts presents this famous attraction. Information and tickets: 949.494.1145.

JULY 11 – AUG 10 ORANGE COUNTY FAIR OC Fairgrounds Costa Mesa

JULY 1 – AUGUST 31 SAWDUST FESTIVAL LAGUNA BEACH

Featuring the fine art and craft of nearly 200 Laguna Beach artists. Art enthusiasts, collectors, and novice artists have come to the Sawdust since the beginning of this festival in 1966. Meet the artists and try your hand at some of the art and craft projects provided. Ticket info: SawustArtFestival.org

JULY 4 INDEPENDENCE DAY ON THE BACK BAY NEWPORT DUNES

Bring the family for a day filled with food, fun and music at Independence Day at the Back Bay, 4th of July Celebration. Spend the day listening to music, eating and enjoying the water at this patriotic all-day festival. As dusk falls, the celebration culminates with a breathtaking firework display. Ticket information and schedule: NewportDunes.com.

JULY 4 AMERICAN LEGION OLD GLORY BOAT PARADE NEWPORT HARBOR

Come witness more than 100 vessels decorated in their patriotic finest in honor of 4th of July. The parade will form at 12:30 p.m. off Collins Island. The Harbor Patrol fire vessel and VIP boat will lead the parade. Admission is free.

34 Newport Beach Lifestyle | July 2014

JULY 4

The annual Orange County Fair will take over the OC Fair grounds starting July 11 and running through August 10. The theme this year is Summer Starts Here (a wink and a nod to the best parts of summer). The fair will be open Wednesday – Friday noon-midnight, Saturday and Sunday 10 a.m. – midnight.

Closed Monday and Tuesday throughout the run of the fair. OcFair.com

SAN JUAN CAPISTRANO 4TH OF JULY CELEBRATION SPORTS PARK ON CAMINO DEL AVION

Festivities begin at 3 p.m. with mechanical rides, bounce houses, activities for the kids, food, exhibits, and a beer garden. A live band will perform live on stage at 6 p.m. While there is no cost to enter the park, tickets for rides and bounce houses may be purchased on site. The evening culminates with a spectacular choreographed fireworks show. Bring the entire family for a day of fun. 949.493.5911

JULY 6 CONCERT ON THE GREEN – ALL BOYS CHOIR NEWPORT BEACH CIVIC CENTER

The City Arts Commission will present three fantastic performances as part of the “Concerts on the Green” series during the summer of 2014. Concerts on the Green will be “on the Green” at the Newport Beach Civic Center, 100 Civic Center Drive, Newport Beach.

Concerts begin at 6 p.m. and end promptly at 7:30 p.m. and are free to the public. Come early with a picnic dinner and don’t forget to bring your blankets and beach chairs.

JULY 19-20 OCEAN FESTIVAL San Clemente Pier

Come enjoy a full weekend of family events; Classic Woody Car Show, Surf and Ocean Art Show, Children’s activities. Annual beach party and concert included. 949.440.6141.

JULY 28-AUGUST 2 JUST PLEIN FUN Balboa Island

Watch as 14 award-winning artists from across the country come to Balboa Island to paint scenes from around the island. The competition starts at sunrise each day and ends at sunset. This unique plein air invitational is a must-see and fun for the whole family. Artists will be stationed all over the island and welcome your visit. Free.

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949.735.9084 treasureHuntEstateservices.com July 2014 | Newport Beach Lifestyle 35

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949-955-9080 www.davidmdavismd.com 36 Newport Beach Lifestyle | July 2014

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Parting Thoughts

The Art of the Picnic Words Rachel C. Murphy

I

’m not sure when I became so enraptured with the concept of the picnic. My childhood memories are flooded with examples of rough-hewn state park picnic tables spread with a red checked vinyl tablecloths topped with my mother’s awesome sandwiches, fruit and Pringles, the chip most conducive to traveling.

This spread of simple foods always seemed like more than it was because it meant that we were traveling. Mom packed coolers for canoe trips on the North Fork of the Current River, day trips to Ha Ha Tonka and the random Sunday drives that we took after church. If there was a picnic, there was fun involved.

Fast forward to adulthood. Today, if you want to completely make my day, tell me that we are going on a picnic. In my travels around the world, I’ve found that dining al fresco is something that the rest of the world does quite a bit of and Americans are missing out. For so many other cultures, taking your relaxation with a bit of a snack in a park is an essential part of their day.

Take, for example, Buenos Aires. On any given day, a city park surrounded by freeways and bordered by buildings is full of people taking a reprieve from their daily lives. While visiting my friend Karen, we would take a thermos of hot water, some empanadas and some yerba maté and enjoy reading in the park with dozens of other couples. It was an oasis of calm in a city that was big and loud and full of life.

Looking around, there were young couples, large families and sometimes, entire construction crews passing around a communal gourd filled with the bitter, herbal brew known as maté. For a few

small moments, everyone in the park was taking a vacation from their day and enjoying the breeze.

In Paris, it is much the same. On our last day there, we joined our friends for a picnic on the lawn of the Eiffel Tower. Everyone brought something to share: cheese, charcuterie, chips, bread and we lounged on the lawn that was dotted with hundreds of other people doing the same thing. There were bachelorette parties, drum circles and street performers, all swirling energy around our blanket full of culinary treasures. The fresh air and pseudo-natural setting made every flavor more acute and each moment worth savoring.

One of my favorite picnic memories is of one that I was able to give my mother for her birthday, which falls in July. As the tables turned, I was able to bring the sandwiches, fancy cheeses, fruit and sparkling lemonade together for a lazy afternoon of enjoying each other’s company, this time as adults. It seemed a fitting gift for someone that taught me to enjoy the time outside and the company of your family.

Today, I try to picnic as much as possible. Often on Sunday afternoons, you’ll find me in the park with a group of friends, taking a tiny mental vacation at end the week. It’s a free for all with food, with everyone contributing something and everyone enjoying time and attention with people that love them. And I still love dining on the rough-hewn picnic tables at national parks with my parents, although the opportunities are fewer and farther between. Because now, as it was then, a picnic means that we are having fun.

July 2014 | Newport Beach Lifestyle 37

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