Newport Beach Lifestyle March 2014

Newport Beach march 2014

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Unchained In search of one-of-a-kind restaurants

Pears It’s what’s for dinner Finding Penang Malaysia’s hidden Pearl Face Forward Simple tricks to help revitalize skin

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Editor's Letter

Food Frenzy Food is life. We obviously need food to sustain life. But, it’s so much more.

march 2014 publisher

Randy Harding | RHarding@LifestylePubs.com

In the past decade, the art of making delicious food has become a national pastime. Flip through the channels on television and you find an abundance of cooking shows—most are just as addictive as the reality shows, and they earn top ratings. What is it about these shows that are so appealing? I believe the chefs provide inspiration and confidence to the home cook. They prove creating beautiful food is not really that daunting (at least they make it look that way). Chefs like Rachael Ray, Mario Batali and Giada De Laurentiis have become celebrities, not to mention household names.

editor

Lysa Christopher | LChristopher@LifestylePubs.com

contributing writers Kimberly Brockhoff-Faris , Heidi Darby, Megan Harvey

contributing photographers Deirdre Palladino copy editor Mary Nesfield

Pinterest, food blogs and websites like Allrecipes.com and FoodNetwork.com have become global inspirations for the home cook and aspiring chef alike. Today, becoming a chef is a highly sought-after career. We even have entire television networks dedicated to, wait for it, FOOD! Few can argue the food revolution is big business, and that it’s here to stay.

The other day I received an invitation to attend a baby shower. It stated very clearly that lunch would be served. That started me thinking; in every stage of life we celebrate with food. Our first birthday is all about cake. If you’ve ever planned a wedding, one of the major concerns is what will be served for dinner or lunch, and let’s not forget Thanksgiving. The list of occasions where food is present is endless.

One of my favorite childhood memories is waking up early on Saturday mornings and making pancakes with my dad. He was always so patient and the master of making anything we did together fun. My dad also happens to be a very good cook.

His secret to creating great-tasting pancakes is to add a few drops of vanilla to the batter. I distinctly remember not being able to wait to eat the pancakes we created together, and I’d steal sips of his coffee when his back was turned.

Big business or favorite memory, food serves as the backdrop to our lives. If you don’t like to cook but enjoy a great meal, visit one of many small restaurants in Newport that haven’t been swallowed by large chains. Here you can sit, enjoy delicious food and support a family-owned establishment. This month we dedicate NBL to the little restaurants and bars that make our community unique.

National Brands Account Manager Karinna Zarate

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corporate team chief executive officer | Steven Schowengerdt chief sales officer | Matthew Perry chief financial officer | DeLand Shore national editor | Lisa Cooke Harrison director of marketing | Brad Broockerd national art director | Carrie Julian advertising director | Mike Baugher production director | Christina Sandberg regional art director | Sara Minor ad coordinator | Cyndi Vreeland national copy editor | Kendra Mathewson executive assistant | Lori Cunningham senior web developer | Lynn Owens it director | Randy Aufderheide

If all this talk about food has your head spinning, I’ll leave you with one more thought to ponder: Do vegetarians eat animal crackers?

by Community ™

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.

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March 2014

Departments 8

Around Town

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What's Cooking?

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Healthy Lifestyle

30 Lifestyle Calendar 34

Parting Thoughts

18 Unchained Melody

It’s a restaurant not a gastro pub.

22 Penang

Travel to the Pearl of the Orient.

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FORBES GIVES PELICAN HILL FIVE STARS The Resort at Pelican Hill, and its spa, have earned five star ratings by Forbes Travel Guide.

Pelican Hill Resort is the first and only five-star property in Newport Beach and is among only 97 hotels and resorts worldwide to earn the top Forbes Five Star Award this year. The Spa at Pelican Hill earned its fifth consecutive Five Star Award and remains the only Five Star spa in Newport Beach.

“Our priority remains delivering gracious, thoughtful and personalized service to our guests from near and far,” says Giuseppe Lama, managing director of Pelican Hill. “The passionate, professional and dedicated staff of Pelican Hill and The Spa at Pelican Hill continually strives to uphold Forbes Travel Guide’s rigorous Five-Star standards, which have been the global hospitality industry’s gold standard for more than 55 years.”

Forbes Travel Guide has a team of expert inspectors who anonymously evaluate properties against up to 800 rigorous and objective standards, in an effort to provide travels the insight to make better-informed travel and leisure decisions.

TEACHER DRESS CODE? “Should teachers have a dress code?” It’s the question of the hour in our community, so we asked our readers on Facebook, and you answered. Here’s what you had to say about this hot topic: 17.5% - Yes, too sloppy 3.7% - Yes, too provocative 52% - Yes, if the students are held accountable the teachers

should be held accountable, too 19% – No, they’re fine 7.6% – No, they have to deal with our kids

NEWPORT IS SMOKIN’ All but three cities in Orange County flunked in the eyes of the American Lung Association when it comes to tobacco-control policies, according to an annual report released by the organization.

Laguna Hills, Laguna Woods and Santa Ana received overall C grades on the report card issued by the anti-tobacco organization. Laguna Hills 8 Newport Beach Lifestyle | March 2014

and Laguna Woods received A grades for reducing second-hand smoke outdoors, and Santa Ana received an A grade for reducing the sales of tobacco products, but overall they were judged mediocre.

Thirty-one other cities, including Newport Beach, received overall grades of F. “Despite making great strides in reducing smoking rates in America, there is still much work to be done here in Orange County,’’ says Dr. Afif El-Hasan, a board member of the American Lung Association in California’s governing board. “Tobacco use remains the leading cause of preventable death and illness in the U.S. We must renew our commitment to stopping tobacco from robbing another generation of their health.”

The report did not specifically grade cities on e-cigarettes, but the association wants municipal leaders to consider them in the same way as regular cigarettes.

“Unfortunately, very little is known about the health effects of e-cigarettes, but it is important to note it is a tobacco product and thus should be regulated like one,” says Kimberly Amazeen, vice president of programs and advocacy for the association in California.

“It’s kind of the Wild, Wild West of e-cigarette manufacturers taking a lesson out of Big Tobacco’s playbook,” says Amazeen, referring to the use of celebrities to endorse the product as well as offering “candy flavored” e-cigarettes to appeal to youths.

PASSWORD PROTECTION 101 SplashData recently released a list of the 25 most commonly stolen passwords of 2013. The top five are: • 123456 • password • 12345678 • qwerty (this is the first six keys on the top letter row of a keyboard) • abc123 According to PC World, weaker passwords are more susceptible to brute-force attacks, where hackers attempt to access accounts through rapid guessing. And when encrypted passwords are stolen, weaker ones are the first to fall to increasingly sophisticated cracking software.

The real trick, is to create a safe password that you can remember.

Here's how: 1. Strengthen: Norton by Symantec suggests on their web page to create a strong password use upper and lower case characters along with numbers, punctuation marks or other symbols; and make your passwords long.

2. Avoid: Microsoft’s ‘Safety and Security’ web page suggests not using dictionary words in any language. Also avoid words spelled backwards, common misspellings, abbreviations, common letter-to-symbol conversions (example: changing ‘to’ to ‘2’), personal information that could be guessed or easily discovered.

3. Create: Don’t be discouraged. Even with all of these conditions, it’s possible to make a secure password that you can remember.

our success with the Krispy Kreme brand, our outstanding system-leading same store sales growth and our confidence in the small factory shop model,” says Glickman.

The new shops will stick with the “small factory” design, and will feature drive-through windows.

DOUGHNUT LOVE Doughnut lovers rejoice. Krispy Kreme announced recently that it will open 20 more shops across Southern California over the next seven years.

“We are thrilled to be growing our business in Southern California,” says Roger Glickman, CEO of franchise owner Great Circle Family Foods, which already operates 11 Krispy Kreme shops in Southern California.

“This commitment for an additional 20 stores is a reflection of

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To share your news, email LChristopher@LifestylePubs.com.

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What's Cooking?

Simple Weeknight Suppers with Pears “H

ectic family schedules don’t have to get in the way of serving up tasty and healthy weeknight dinners,” explains Ellie Krieger, leading nutrition expert, television star and author of Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less.

Krieger notes that pairing the unique sweetness of healthy, fresh pears with savory proteins like pork or chicken makes for a satisfying supper that can be made in a snap.

“Pears are a perfect pick for weeknight dinners,” says Krieger. “Their distinctive flavor goes well in savory main dishes that are simple to make and will be enjoyed by the whole family.”

Krieger’s recipe for Pork Chops with Pears in Port Wine Sauce from her new Weeknight Wonders cookbook will help add variety to the weeknight dinner routine, as will these other suppertime recipes that feature juicy pears.

For more great recipe ideas, visit USAPears.org.

Pork Chops with Pears in Port Wine Sauce

Makes 4 Servings

• 3 large firm-ripe USA Pears, such as Bartlett or Anjou • Cooking spray • 4 1/2-pound center-cut bone-in pork loin chops (about 3/4 inch thick) • ¼ teaspoon salt • 1/2 teaspoon freshly ground black pepper • 3/4 cup low-sodium chicken broth • 3/4 cup tawny port wine • 1 tablespoon Dijon mustard Peel and core the pears, then slice them into 1/2-inch-thick slices.

Spray a large nonstick skillet with cooking spray and preheat over me12 Newport Beach Lifestyle | March 2014

dium-high heat. Add the pears and cook, stirring once or twice, until warmed and slightly softened but they still retain their shape, 5 to 8 minutes. Transfer the pears to a plate.

Season the pork chops with the salt and pepper. Spray the skillet with cooking spray again, then add the pork chops and cook until just slightly blush in the center, 4 to 5 minutes per side. Transfer to a second plate and cover to keep warm.

Add the broth and port to the skillet, raise the heat to high, and cook until the liquid is reduced by about half, 5 to 6 minutes. Stir in the mustard and whisk until dissolved, then return the pears to the pan and stir to combine.

Spoon the sauce over the chops and serve.

Check the Neck for Ripeness Pears are best enjoyed at the peak of ripeness. The best way to judge whether a fresh pear is ripe, sweet and juicy is to “check the neck:” Press the neck, or stem end, of the pear with your thumb, and if it yields to gentle pressure it is ripe and ready to eat.

To ripen your pears at home, keep them at room temperature.

Display these beautiful fruits in a decorative bowl as you wait for them to ripen.

To slow ripening, simply put the pears in the refrigerator.

Asian Style Lettuce Wraps with Chicken and Crunchy Pears

Makes 4 servings

• 1 tablespoon cornstarch • 2 tablespoons peanut oil • 1 tablespoon minced garlic • 1 1/2 tablespoons grated gingerroot • 6 scallions, thinly sliced, green and white parts separated • 1 pound ground chicken, dark meat • 1 tablespoon chili sauce • 2 tablespoons hoisin sauce • 2 tablespoons soy sauce • 1 large USA Pear, such as Red Anjou or Bosc, cored and cut in matchsticks • Toasted sesame oil to taste • 12 large tender lettuce leaves, such as bib, butter or red leaf • Cilantro sprigs In small bowl, mix cornstarch with 3 tablespoons water to form smooth paste and set aside.

Warm peanut oil in skillet or wok over medium high heat. Add garlic, ginger and white parts of scallion and stir-fry until fragrant, 2 to 3 min-

utes. Add chicken and cook, stirring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.

Add chili sauce, hoisin, and soy sauce, stirring to combine and evenly distribute ingredients.

Add reserved cornstarch slurry and stir until sauce is clear. Finish with reserved scallion greens, pear matchsticks, and a splash of sesame oil.

To serve, place heaping tablespoon of filling in middle of lettuce leaf with few cilantro leaves,

if desired. Wrap lettuce around contents, pick up with hands and eat.

Crispy Chicken Cutlets with Pears, Shallots and Wilted Spinach

Makes 4 servings

• 4 small boneless, skinless chicken breasts • Salt and freshly ground black pepper • 1/4 cup all-purpose flour • 1/4 cup extra virgin olive oil, divided • 3 tablespoons unsalted butter, divided continued >

March 2014 | Newport Beach Lifestyle 13

What's Cooking?

(continued)

• 2 shallots, thinly sliced • 2 large USA Pears, peeled, cored and cut in 1/2-inch dice • Juice of 1 lemon • 1 teaspoon Dijon mustard • 3/4 cup chicken or vegetable stock • 4 teaspoons finely chopped fresh thyme (about 4 sprigs) • 2 tablespoons coarsely chopped flat leaf parsley • 2 cloves garlic, thinly sliced • 1 1/4 pounds fresh spinach, trimmed, washed and dried Place each chicken breast between 2 sheets of plastic wrap. Using heavy skillet or mallet, pound breasts to 1/4-inch thickness. Season both sides with salt and freshly ground black pepper and lightly coat with dusting of flour.

Place 1 tablespoon each of olive oil and butter in large skillet over medium high heat. When butter begins to foam, add two chicken breasts and sauté one side until golden brown, 2 to 3 minutes. Turn chicken breasts over and sauté other side until cooked through, 2 to 3 minutes. Transfer chicken to plate, raise heat to medium high and repeat with another tablespoon each of olive oil and butter and other 2 chicken breasts.

Add shallots and pears to pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes. Add lemon juice, mustard, chicken stock and any juices on plate and deglaze pan, scraping

to loosen any brown bits on bottom with wooden spoon. Simmer until sauce reduces by half, about 4 minutes. Add chopped thyme and parsley, and gradually stir in remaining butter until just melted.

For spinach, add remaining olive oil and sliced garlic to large sauté pan.

Warm oil over high heat. When very hot, and before garlic has color, add spinach and cook, stirring constantly for about 2 minutes or until spinach is bright green and slightly wilted. Season to taste with salt and freshly ground black pepper.

To serve, divide spinach between four plates, placing a mound on each.

Top spinach with cutlet and spoon shallot and pear sauce over top.

Recipe adapted and reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Weeknight Wonders by Ellie Krieger. Copyright 2013.

All rights reserved.

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Unchained Melody It’s a restaurant not a gastro pub.

Article Lysa Christopher | Photography Kimberley Brockhoff-Faris and Deirdre Palladino

18 Newport Beach Lifestyle | March 2014

T

he food service industry is big business, restaurants in particular. Indisputably, Newport Beach appears to be a mecca for new restaurants. These chic establishments open faster than wrapped presents being torn open by eager children on their birthdays. At Fashion Island alone, several major restaurants have opened within the last two years—enough to make your head spin.

National chains have gobbled up mom-and-pop businesses in Newport Beach to the point of no return. However, this is to be expected. The little beach town has grown up, and it’s only natural that the face and culture of the city change, too.

Still, I can remember walking into any local restaurant and being greeted by a friendly face. Many times the greeter was also the owner who was seating patrons. Extravagant interiors were non-existent and family-style restaurants ruled the land. Back in the day, establishments such as Five Crowns and Ruben E. Lee were the restaurants where people went to celebrate a special occasion.

The good news is that non-chain establishments still exist in Newport Beach. These small, unique, one-off eateries and bars have a personality all their own, and an unexpected menu to match. Many have survived the test of time while others are fresh concepts that just feel like they’ve been around forever.

Stylized and trendy or tried and true—there’s room for both.

Today, however, we salute the establishments that have maintained a local customer base by embracing community, friendship and hard work.

SABATINO’S

There’s one word synonymous with Sabatino’s: sausage. Started by the Sabatino family in Sicily in 1864, this sausage is blended with a special goat-milk cheese from Sicily. The natural moisture from the cheese makes this lean meat juicy and flavorful. It’s incredible, and it’s common to see patrons waiting in line to order it, mild or spicy, from the take-out counter.

Unless you already know where Sabatino’s is, finding it could be a challenge, but that’s what adds to its charm. With its hidden location in the old shipyard area of Lido, longtime fans have tried to keep this restaurant a local secret. But word of the exceptional food keeps drawing new worshippers of the homemade sausage and other family recipes that have been made with tasteful care for years.

The covered outdoor patio is perfect for an early dinner during the summer or for gathering with friends and family.

Seating is also available inside the restaurant, and there’s a take-out counter as well. No matter where you sit, the food will take center stage. Breakfast, lunch and dinner is

Sabatino’s

served, but the dinner menu is the most popular. A fresh prosciutto melon salad is a wonderful complement to any of their mouthwatering entrees. Try the baked mostaccioli with sweet sausage or scampi dello chef with succulent shrimp sautéed in garlic.

The warm environment and friendly staff at Sabatino’s is the reason local residents have dined here year after year. For exceptional Italian food served in a one-of-a-kind setting, Sabatino’s is the place.

LA CAVE

Long before cell phones, there was La Cave. The doors first opened on Valentine’s Day in 1962, and La Cave has maintained its reign as a premiere dinner club ever since.

La Cave is charming. It’s safe to say the interior and some of the staff haven’t changed since the restaurant first opened. A modest entrance literally leads you downstairs where you are transported back in time. A dark, cave-like room with oversized red booths line the perimeter, and a nostalgic bar stands in the main dining room. Legends like John Wayne and Buddy Ebsen were just a few of the famous locals to grace La Cave. It was common-place to see Jose Feliciano seated at the bar when he finished a set at his supper club down the street.

If you venture back through the restaurant, you’ll find continued >

March 2014 | Newport Beach Lifestyle 19

Unchained melody

(continued)

VILLAGE INN

another room with a smaller bar, a stage and tables. This is the night club. It’s small but attracts fun acts like Phil Shane (who recently moved back to Memphis) and other popular local bands.

Don’t be fooled. At the heart of La Cave is excellent food.

If you’re looking for a vegan or vegetarian plate, run. It’s all about meat, potatoes and delicious seafood. All of the dinners include their famous garlic cheese bread which is a meal in itself. La Cave is an absolute gem.

WILMA’S PATIO RESTAURANT

When Maurice and Wilma Staudinger went looking for carpet for their new home, little did they know on that ordinary day in 1975 that they would come back as owners of a new

restaurant. Ironically, that’s exactly what happened. However, this couple wasn’t new to the business; they had owned an A&W Root Beer in Lake Tahoe some years before. What was new for the Staudingers was owning a restaurant on fabled Balboa Island.

Wilma’s had a simple start, but it’s the delicious food and genuine family atmosphere that keeps this delightful restaurant going year after year. Breakfast, lunch and dinner is served, but breakfast is the fan favorite. Home of the Balboa Belly Bombers—mini Boule that’s hollowed out and stuffed with a favorite egg mixture like ham and cheddar and served with fresh fruit and crisp hash browns. In a league of its own, Wilma’s is known for its regulars who have graced the restaurant from day one. Many who live on the island still visit the restaurant every morning to get their “fix.” Often they sit in the same place every day, year after year—a real testament.

20 Newport Beach Lifestyle | March 2014

Village Inn or VI as the locals lovingly refer to it, is located across the street from Wilma’s Patio Restaurant on Balboa Island.

Commonly known as the only restaurant with a sizeable bar on the island, the VI has seen a few changes over the years.

Most recent is the fresh spin Owners Dan and Jessica Miller put on the menu. Their impressive resumes read more like classic literature, and include venues like Montage, Mozambique and more; clearly the Millers are no strangers to hospitality. Executive Chef Victor Sandoval rounds out the team, and together they have made dramatic changes to their food, and to the Village Inn in general.

Village Inn has three menus (breakfast, lunch and dinner), in addition to a special children’s menu. After a long morning bike ride, it’s fun to stop at the VI for the popular VI Skillet which includes spinach, mushrooms, onions, peppers, corn, black olives and feta cheese. In the evening, after a prime rib feast, a stroll around the island is the perfect complement to a delicious meal.

There is one thing for certain, Village Inn is reminiscent of Cheers in the simple fact that “everybody knows your name.”

BARS MUTT LYNCH’S

Mutt’s fulfills the three requirements of a good time: food, friends and beer. In the late 1970s, the owners had a “big idea” to combine delicious pizza with 32-ounce beers (known as schooners). This simple concept helped grow the sleepy bar into what would later become an energetic bar and restaurant. Patrons of

Through the years, the one element that’s helped to build Mutt’s appeal is the casual and friendly ambiance and the unparalleled location. Look out the large windows and you can see waves crashing just mere feet away.

WILD GOOSE TAVERN

(The new kid on the block) The Wild Goose Tavern in Costa Mesa is a hybrid, much like the Prius—it’s small and stands out—but it’s a lot less annoying.

Formerly the home of the Little Knight, long-time fans were quite skeptical when this waterfowl first landed. Slowly, Wild Goose Tavern, “The Goose” as locals call it, eventually won the hearts of even the staunchest Knight fans.

Although it looks like a funky lodge nestled in the backwoods of Arkansas, the food is legit. Not to be missed is the Cilantro Caprese Burger with fried mozzarella, cilantro chimichurri, oven-dried tomatoes and garlic aioli—one of the most delicious burgers ever to be found in a bar. They also have an upscale selection of sausage, including boar and Cajun swamp which is not typical of a standard watering hole.

A small and friendly environment, Wild Goose has real personality (not to mention excellent people watching). The service is good and the bartenders are always on point. The only drawback is this is NOT a family-friendly restaurant.

Mutt’s enjoyed the large beers and home-style food so much that the menu expanded in the 1990s to also include salads, sandwiches, wraps, artisan pizzas and fish & chips. What started as a friendly house of libations has sustained itself by offering great food and a shockingly expansive menu.

Today, Mutt’s breakfast is rounding the corner to legendary status. Selections like Chilaquiles con Huevos and Florentine Benedict are just a few of their popular items. In fact, the breakfast menu is so extensive, it would take pages to list every item.

It’s not uncommon to see families riding their bikes to Mutt’s for breakfast and lunch. Yes, families. The split-level establishment is bar up top and pseudo restaurant during the day. Word of caution; it’s not advisable to wheel your kids into Mutt Lynch’s in the evening when the bar is in full swing.

March 2014 | Newport Beach Lifestyle 21

georgetown, penang Experience Malaysia’s Local Flavor Article and Photography Colin Roohan

22 Newport Beach Lifestyle | March 2014

I

t’s dusk and the air is warm. Another rickshaw driver slowly pedals by flashing a modest grin from beneath his conical hat. I politely decline his offer for a ride, so he weaves his way into the densely crowded street then disappears. Georgetown is overflowing with pedestrians: families and friends meeting at restaurants and salesman assembling at the closest pub. I’m caught in the moment trying to figure out what makes this island tick when my contemplative state is put on hold by a piping hot chocolate and

The array of cuisine is appetizing, the scenery is stunning, and the local psyche is seemingly trapped in a state of bliss. banana crepe. This is Georgetown, Penang.

The array of cuisine is appetizing, the scenery is stunning and the local psyche is seemingly trapped in a state of bliss.

One glance at a map will prove Penang’s geological location as an invaluable shipping and trading post that connects Asia with the Middle East and Europe. The Portuguese were the first European power to colonialize the area in the early 1500s, followed by the Dutch around 1641. Finally, the British negotiated a deal with the Dutch which would lead to its British acquisition in 1786. Most importantly, the British would settle their first outpost on Penang Island, Georgetown.

Georgetown became an important stop for British vessels making a voyage from China to India, and through time, migrant laborers and slave laborers were brought to Georgetown, leaving the British responsible for radically changing the area’s racial makeup. Much of Malaysian tourism is focused on pristine beachfronts or exotic jungle retreats, but Georgetown (and Penang) has retained an old-world charm, which makes traveling here extremely alluring. Visitors will experience the island’s diversity which is a delightfully integrated mix of mainly Malay, Chinese and Indian cultures.

Since the 1500s, before British colonization, Chinese immigrants traveled to Penang, so it shouldn’t be a surprise that the majority of the population on Penang identify themselves as having Chinese lineage. In fact, Penang is the only majority-Chinese state in Malaysia. The cityscape of Georgetown is dotted with “clan-houses” which are equal parts neighborhood activity center and house of worship, typically shared by people having similar ancestry, dialect or beliefs. The clan houses, decorated in ornate fashion, look more like Taiwanese martial-art-blockbuster movie sets with faces of dragons, intricately painted murals, and Chinese or Buddhist scriptures all accompanied by a comforting haze of incense-smoke.

Diversity is so palpable in Georgetown, you may question whether you are in

Malaysia. This sensation is likely experienced in the area known as Little India.

Brightly colored mounds of saffron and turmeric line the sidewalk, which leads to bubbling vats of curry or dhal, and while the blaring Bollywood soundtrack impairs your hearing, your eyes are covered in a veil of undulating saris. Little India is bursting with so much life that the building facades in the area are textured and cracked, failing to keep up with its inhabitants grueling pace of life. A true highlight of my trip was being waved over by a young man operating a tandoori grill. He gave an interesting demonstration on how efficiently he prepares tandooris, even allowing me to sample a couple of piping hot garlic naan.

Showing hospitality is a virtue Malaysians exemplify—Penangites smile and greet everyone, trying wholeheartedly to give visitors a positive impression of their island.

On the northwest edge of Georgetown are the Burmese Buddhist and Thai Buddhist temples where a surplus of smiles can be found. Monks clad in orange robes roam the grounds and are always keen to visit with foreigners. The Thai temple houses a 180 foot, gold-plated, reclining Buddha. The statue represents Buddha at his death while the slight smile on his face shows his peace and detachment from the world. These two temples are very accommodating but removing hats and shoes before entering any hall is appreciated. And while these temples are pretty lenient, covering your shoulders and legs, if possible, is encouraged. These are only a few customs on a long list, but humility and respect speak volumes to any audience.

A trip to Georgetown isn’t complete without eating at a hawker stall. A hawker stall is akin to the North American food truck, only less mobile. Stalls with a line are usually an indication of their freshness and better quality, but for those afraid of street food, try the New World Park, a hawker-style food court inside a modern shopping mall. The prices may be a little higher, but in Malaysia everything is fairly cheap.

Laksa, a spicy noodle-soup that comes in several varieties is absolutely phenomenal.

The regional favorite, Penang Laksa, is a little sour with freshly cooked fish and seafood, and one bowl simply isn’t enough. Look for satay stalls for a quick and filling snack. You will notice them by their vendors working furiously, rapidly fanning grill flames to ensure these little meat kebabs are perfectly cooked.

The meat options are usually chicken, mutton or beef, and served with a variety of dipping sauces. These are only two popular options but with the variety of dishes this island serves, try them all—especially when food can cost as low as $1 a plate.

The “gross domestic happiness” of Penang could be correlated to the island’s breadth of outstanding food, but that would certainly pigeonhole its other attractive qualities; the warmth of its people, their acceptance of other cultures and religions, the strong ties to community and family, and easy-going pace of life.

March 2014 | Newport Beach Lifestyle 23

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Healthy Lifestyle

Spring Clean Your Skincare Routine D

epending on your skin type, winter months usually call for heavier skin care products (cream cleansers, creams versus lotions, moisturizing masks), but as the weather warms, it can be helpful to transition into lighter products. Give your skin a break and opt for light products that provide a deep clean and add radiance as well as protection.

Add a Cleansing Makeup Remover

Warm weather makes our skin more prone to breakouts, which means we need to take extra care in ensuring our faces are squeaky clean. Adding a step into our routine that removes all makeup before we cleanse (instead of just the makeup on our eyes) will give us a truly clean experience (bonus if the makeup remover also

26 Newport Beach Lifestyle | March 2014

removes dirt and impurities!). Try Merle Norman Cleansing Water Makeup Remover ($20, Merle Norman Studios, MerleNorman.com), which uses Micellar Water to dissolve makeup, dirt and impurities before cleansing.

Switch to a Gel Cleanser

The addition of sun and sweat on your face requires a cleanser that’s able to cut through such warm weather delights without drying out your skin. Often the rich textured “winter” cleansers leave skin well nourished, but aren’t able to remove the environmental effects of warm weather like a gel cleanser can. Try DECLÉOR Aroma Cleanse Fresh Purifying Gel ($27, DecleorUSA.com) to leave the skin clean, hydrated and radiant.

Change the Vitamins in your Serum

Many people reach for a Vitamin A-based serum in the winter—and for good reason! Vitamin A is one of anti-aging’s most celebrated ingredients. But the catch is that it makes your skin more sensitive to UV rays. During the warmer months, swap out your serum for a Vitamin C-base variety with antioxidants— which will fight signs of premature aging caused by the drying effect of the sun and other environmental damage. Try ASAP Skin Products Super C Serum ($89, SkinStore.com) to boost collagen production, eliminate redness and encourage skin healing.

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Healthy Lifestyle

Easy Ways to Eat Like an Athlete I

t is common to pair an exercise routine with a plan to cut calories and improve eating habits. While this good old fashioned approach to getting in shape is a smart and healthy one, it’s important that your new diet provides adequate nutrition to fuel your exercise.

Food is your body’s energy source, and giving yourself a boost of energy before your workout is a sound strategy for powering your workout. Afterward, you will have depleted a good portion of your energy reserves, so it’s important to refuel post-workout, as well.

While your doctor or a nutritionist can help you determine your body’s exact needs based on your physical activity level, age and body type, you can get started keeping these tips in mind: * Create an eating plan that incorporates carbohydrates and protein, as well as fat in moderation. Carbohydrates are what the body converts into glucose, which in turn, muscles use for energy. Protein slows the absorption of carbs, prolonging your body’s access to the energy they provide. Your body needs moderate amounts of fat, too, which can be found in a wide range of low-fat foods such as milk and lean meats. Aim to incorporate each of these food categories into every meal. * Timing when you eat will affect how much energy you have to exercise. A small snack before you get started may give you the power you need for a successful workout. * Before beginning a workout, start with a warm-up. Rather than static stretches (holding a stretch for a period of time), which can actually have an adverse effect on your muscles, incorporate a dynamic stretching routine with more movement to get blood flowing,

28 Newport Beach Lifestyle | March 2014

increase muscle temperature and kick-start your nervous system. * While working out, and throughout the day, stay hydrated. Aim for at least 8 glasses of water a day, and more if your workouts are strenuous or lengthy. Also avoid caffeine, which may give you a short-term boost but actually dehydrates your body. * Within one hour of finishing your workout, refuel your muscles with a dairy-based protein beverage. Milk contains high-quality protein and essential amino acids that can be particularly beneficial in building and maintaining muscle mass when combined with exercise.

Several recent studies suggest low-fat milk after exercise can help increase lean muscle.

“Milk is an excellent source of natural protein,” said Blake Atkinson, director of brand management for Shamrock Farms. “For people looking to build and tone lean muscle, a smart addition to their post-workout nutrition is a beverage that contains calcium, vitamin D and potassium, all of which are essential nutrients naturally found in milk.”

One example is the new Rockin’ Refuel Lean Recovery, a protein beverage made with 100 percent real milk has the recommended 2:1 carb to protein ratio for muscle recovery. The beverage offers 17 grams of high quality protein with no sugar added.

Just as you need to give your car gas to make it go, your body needs fuel to perform its best, especially when you’re starting a new fitness program. Proper nutrition will give you the energy you need to create new healthy, active habits to last all year long.

For additional tips to help you manage nutrition along with your new fitness routine, visit www. rockinrefuel.com.

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WITH BOARD CERTIFIED PLASTIC SURGEONS AT O R A N G E C O U N T Y P L A S T I C S U R G E R Y Dr. Bunkis and Dr. Forsberg are Board Certified Plastic Surgeons in Newport Beach.

With the start of the New Year, getting fit is on the minds of many people. The doctors will answer a question with before and after photos from actual patients.

JURIS BUNKIS, M.D., F.A.C.S. & CLAY FORSBERG, M.D.

Why is your specialty called “Plastic” Surgery, and what is a “Plastic” Surgeon?

—Manny T. from San Juan Capistrano

(Actual patient of Dr. Forsberg): 74 year old female before and after facelift, microfat grafting, and fractional resurfacing around the mouth.

This is an interesting question. The name of our specialty was derived from the Greek word “plastikos”, which means to shape or to form. Plastic Surgery, by definition, is surgery to repair, restore, or improve lost, injured, aged, defective, or misshapen body parts. What the lay person usually perceives as plastic surgery is usually related to cosmetic surgery. This is an integral part of the Plastic Surgery specialty, and some plastic surgeons specialize in cosmetic surgery, but others may specialize in other branches of the specialty such as taking care of birth defects, reconstructing body parts or repairing large holes resulting from cancer, surgery or trauma, taking care of burn victims or doing hand surgery!

It is true that implants are used for breasts, chins and other body parts, but most plastic surgical procedures rely on a reshaping or repositioning of your own tissues to achieve the desired result.

Many are surprised to learn by definition, a plastic surgeon is one who does plastic surgery. But much confusion exists today because many physicians who call themselves plastic or cosmetic surgeons have not been trained in plastic surgery residencies, and indeed, some are not even surgeons! The American Board of Plastic Surgery is the only board recognized by the American Board of Medical Specialties to certify a surgeon in plastic surgery of the face and entire body. Many doctors doing “plastic surgery” are indeed Board Certified but in specialties such as Otolaryngology (Ears Nose and Throat) or in Internal Medical special-

ties such as Dermatology. And because they do not have the training to be called Board Certified Plastic Surgeons, many have joined “Boards” which are not recognized by the American Board of Medical Specialists.

Becoming a Board Certified Plastic Surgeon requires prerequisite training, a recognized plastic surgery residency, and successfully passing the rigorous examinations presented by the Board. There are two main forms of plastic surgery training, a two to three year residency following three to five years of prerequisite training, or an “integrated” six to seven year program in which the resident learns about a variety of surgical specialties but the entire time, the focus is on plastic surgery. Dr. Forsberg did an integrated program at Wake Forest University and thereafter successfully completed his written and oral examinations to become a Board Certified Plastic Surgeon. Dr. Bunkis did a complete general surgery residency (with board certification in general surgery) at Columbia University in New York, followed by a plastic surgery residency at Harvard University in Massachusetts, board certification in plastic surgery, and a full time teaching position at the University of California, San Francisco, before venturing into private practice. Most people who drive a Mercedes do not take their vehicle to a Toyota mechanic for service. Likewise, if you are considering Plastic Surgery, we would suggest that you make sure the surgeon you are considering is indeed a plastic surgeon!

If you are considering seeing a particular surgeon, you can always check the American Board of Plastic Surgery web site to see if your surgeon is Board Certified in Plastic Surgery – go ahead and give it a try and you’ll be amazed at how many doctors who represent themselves as plastic surgeons are indeed not plastic surgeons!

Here in California, we do primarily aesthetic surgery and the occasional reconstruction for a mastectomy defect, skin cancer, trauma, etc.. But we have operated for years in Africa, South America and Guatemala doing pro bono volunteer work. Here are examples of the two extremes of plastic surgery, yet with the same goal of making someone look better and feel better about themselves.

(Actual patient of Dr. Bunkis in Guatemala): Lady in her 30’s with a cleft lip and after repair.

You may contact Orange County Plastic Surgery at (949) 8889700 or by email at info@ocps.com to schedule a consultation.

Our office and state of the art surgery center are located at 4501 Birch Street in Newport Beach.

WWW.ORANGECOUNTYPLASTICSURGERY.COM Telephone: (949) 888-9700 | Email: info@ocps.com | Address: 4501 Birch Street, Newport Beach, CABeach 92660 | Newport March 2014 Lifestyle

29

Lifestyle Calendar

March

MARCH 3 COMMUNITY CAMPFIRE AND STORYTELLING ENVIRONMENTAL NATURE CENTER

Join Community Outreach Coordinator Sama Wareh for a community campfire and storytelling session. After eating s’mores and enjoying storytelling and games around the campfire, embark on a night hike. $6 guest ($5 for members). The event starts at 7pm.

Register at encenter.org

MARCH 5 SEA TALES NEWPORT HARBOR NAUTICAL MUSEUM

MARCH 1-2 & 8-9 FESTIVAL OF THE WHALES DANA POINT HARBOR

The 43rd annual Dana Point Festival of Whales celebrates the return of the once-endangered California Gray Whale. In addition to whale watching,the festival includes a kick-off parade, sand sculpting, musical entertainment, art exhibits, pancake breakfast, kids crafts, classic car exhibits, plus much more. 888.440.4309.

MARCH 1-2 SWINGIT TRAPEZE OC FAIR & EVENT CENTER PACIFIC AMPHITHEATRE

SwingIt Trapeze LLC offers two-hour classes for anyone interested in learning flying trapeze and aerial acrobatics. Classes are held three times a day Wednesday-Sunday and are open to all ages from beginners to advanced artists. 877.979.4644.

MARCH 2-8 OC COCKTAIL WEEK PARTICIPATING RESTAURANTS

The inaugural OC Cocktail Week is a week-long celebration. happening. You can enjoy cocktails and perfectly paired appetizers at participating restaurants.

Menus are priced at $20.14. Cocktail Week participants are listed on the website. Search menus along with bios of local bar tenders. Some restaurants will be offering live demos, recipes and more. OC Cocktail Week is happens right after OC Restaurant Week. occocktailweek.com.

30 Newport Beach Lifestyle | March 2014

Join us for story-time, songs and play as we discover the wonders of the sea. Our interactive early childhood program (ages 3-5) presented in the Sea of Adventure exhibit includes crafts, touch tanks, and a gallery tour. Call for reservations. First and third Wednesday of each month. 949.675.8915

MARCH 14 & 16 EASTBLUFF ELEMENTARY TALENT SHOW EASTBLUFF ELEMENTARY

It’s a really big show! Join the talented kids of Eastbluff Elementary School as they sing, dance and act their way into the hearts of the community. Directed by Beth Carter. Tickets available before and after school. No tickets will be sold on the day of the preformances.

Tickets range from $6-$20. 949.515.5920.

Lifestyle Calendar

MARCH 22 BOOT CAMP FOR NEW DADS HOAG HOAPITAL

Boot Camp for New Dads is a men-only workshop for guys expecting their first baby. Veteran Dads (and their babies) address Rookie Dad concerns and questions by sharing how they navigated the first months of parenthood. This is a great way for dads-to-be to get their questions answered and concerns addressed as well as some hands on time with real babies. Topics include: Supporting new mom, Troubleshooting crying babies, Parenting as a team, Work/life balance, Maintaining your relationship and more. Men will leave confident they can be great dads and excited to meet their baby. Includes Crash Course for Dads-to-Be book. You do not have to deliver at or have insurance with Hoag to attend. Register online at: tiny.cc/OCbootcamp

MARCH 22 516TH ANNUAL SWALLOWS DAY PARADE & MERCADO SAN JUAN CAPISTRANO

The Parade takes place in down-town San Juan Capistrano. This is the nation’s largest non-motorized parade. It is totally organized and presented by the San Juan Capistrano Fiesta Association. Arrive early; most street closures are by 10 a.m. The parade begins promptly at 11 a.m. The Mercado is a Street Fair and Market Place where you can dine, dance, play and shop. Listen and dance to the music of Working Cowboy Band, a traditional country music band. 949.493.1976.

MARCH 23 WELLS FARGO TABLE FOR TEN THE GRAND CALIFORNIAN DISNEY

“Wells Fargo’s Table for Ten, Presented by Disneyland Resort” Benefiting Illumination Foundation. At the 2014 Table for Ten, top chefs will create awe-inspiring cuisine fit for royalty. Each course will be exquisitely paired with fine wines and five-star, white glove service.

The evening will also include an indulgent cocktail reception, where

guests can mingle with the chefs, as well as bid on live and silent auctions for the “Best of Our Chefs” dining experiences, luxury goods, and vacation packages to some of the world’s finest resorts.

Tickets for the Wells Fargo’s Table for Ten, Presented by Disneyland Resort are on sale now and can be purchased individually or as a group. To purchase tickets or sponsor a table, contact Katie Rootlieb atkrootlieb@ifhomeless.org.

MARCH 28-APRIL 14 BUBBLEFEST DISCOVERY SCIENCE CENTER

Don’t miss the return of Orange County’s most astounding spring break bubble spectacular! This year’s Bubblefest will be the biggest and most impressive outdoor festival in the Center’s history with an inflatable play zone, water spheres, interactive science zones and more. Plus, be sure to catch the Mega Bubblefest Laser Show, featuring world-renowned Bubble Artist Deni Yang direct from New York City. discoverycube.org.

MARCH 29 DANCING FOR TOMORROW’S STARS THE GROVE IN ANAHEIM

You’re invited to the Assistance League of Newport-Mesa’s 7th Annual “Dancing for Tomorrow’s Stars” fundraising gala. This elegant evening of dinner and dancing – which pairs community leaders with professional ballroom dancers will celebrate the Assistance League of Newport-Mesa’s 73 years of philanthropic services to children in the community. The Honorary Chair for this year’s event is Stephanie Argyros. Celebrity dancers this year include Lisa Heil, Marisa Wayne, Lauren Kear and Brad Davidson. Judges include Michelle Pulfrey, Paul Hodgins and Alfredo Molina with Bob Miller and Jillian Barberie Reynolds as emcees for the evening. The cost is $200 per person and tickets are available through the Assistance League of Newport-Mesa. The event starts at 6 p.m. alnm.org.

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Parting Thoughts

You Say Potato, I Say Love at First Bite Words Denise Snodell

O

ne day, when you least expect it, you might walk into a fine dining establishment and fall in love. It happened to me.

There I was, expecting a nice meal, good company and nothing more. The usual suspects were present: Favorite people and all the trappings of a place where you don’t have to struggle with greasy fingers and a ketchup packet. After a dainty glass of wine and some conversation, I found before me a plate of artfully arranged tenderloin medallions, sprigs of pencil-thin asparagus and what looked like ordinary scalloped potatoes. I took one nonchalant taste of the latter dish, and KAPOW, there was no turning back.

People. These were no ordinary scalloped potatoes.

Let me say here and now, I can’t believe I’m devoting an entire column to a potato experience. I don’t consider myself a foodie, especially when family life gets busy. Sometimes, as the dinner hour approaches, my expletive rolodex spins out of control. I say to myself, “Blankety blank. Why does everybody in this house get hungry every single evening? I just fed them yesterday.”

Most of the time, I’m all about short cuts and freezer diving: “Hey guys, what’ll it be? Stouffer’s tartare, or Mrs. Paul’s au poivre?”

But then one day, out of nowhere, I find myself swooning over spuds. Unbelievable.

Despite it all, even a Zagat rube like me can tell the difference between extruded taters mixed with cream of chicken soup and recently unearthed Yukon Gold baked to a subtle al dente perfection in…what? What exactly were the magical ingredients?

I had to know. I just had to know the chef’s secret. All conversations swirling around me turned to background noise. I took more 34 Newport Beach Lifestyle | March 2014

bites. The dish was heavenly. I knew if I could confirm the cheeses involved, my cooking repertoire would take a new direction. Was that Swiss I tasted? Probably. But I knew there was more, much more than one cheese.

It was time to break a rule and go full-out CSI. Love can do that to a person. My husband has always had a thing for potatoes, and suddenly, apparently, I did too. I had to make this dish at home.

They say a way to a man’s heart is through his stomach. In this case, cholesterol would clearly be en route to my guy’s ticker as well, but still.

I flagged down the waiter and whispered, “Would you mind asking the chef what cheeses he used in the scalloped potatoes?”

There might have been a flinch in the waiter’s face, but I didn’t care. My oven back home was already pre-heating in my mind. I was going to make this dish.

The waiter kindly, discretely reported back to me, “Swiss and parmesan.” Then, he took off like a thief in the night. I suppose at this point you’d like a special scalloped potato recipe. You are, after all, holding a lifestyle magazine in your hands and patiently tolerating this odd tale of passion. Here it is: Simply Google “scalloped potato/Swiss/parmesan.” That’s it. If you can momentarily block out your cardiologist’s face, you’ll find some nice choices.

I picked one that also included heavy cream and garlic. Worked like a charm.

Funny. I’ve always known the French call potatoes “pommes de terre,” which translates to “apples of the earth.” But now I understand why.

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Cannot be combined with any other offer. No cash value.

Limit one per patient.

OUR COMMITMENT TO EXCELLENCE WILL MAKE YOU SMILE! Dr. Peter T. Smrecek attends more than 100 hours of continuing education in the latest dental technologies each year. This commitment to excellence has earned him a Mastership in the Academy of General Dentistry, an honor that only 1% of the Dentists in the United States achieve, making him one of the top dentists in Orange County, and the nation. With more than 500 hours of advanced study on Orthodontics/Orthopedics, Dr. Smrecek offers uncommon expertise in tooth arrangement, jaw alignment, and facial balance. He has also completed more than 350 hours of post doctoral training in restorative and reconstructive techniques at the L.D. Pankey Institute for Advanced Dental education and another 150 hours at the Misch International Implant Institute.

Fillings • Veneers • Bonding • Bleaching • Crown & Bridge • Implants • Invisalign®

Dr. Peter T. Smrecek, D.D.S., Inc. It's never too late to have a beautiful smile.

1401 Avocado Avenue, Suite 806, Newport Beach, CA 92660

(949) 759-8606 | www.petersmrecekdds.com