Orange County July 2014

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Edition

Brittany MCGOWAN ALL HATS ON DECK PREPPING FOR DEL MAR’S OPENING DAY

THE DECK ON LAGUNA BEACH

TEAM

the

ASHLEY HICKSON, COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping found LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.

MIKE TODD SMITH, MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach with his Mother and in Rancho Santa Fe with his Father. An avid surfer and snowboarder from the age of 5, Mike has put his energy into his career with LOCALE. Before his days with the publication, he spent his youth graduating from Laguna Beach High School and then onto graduating from the University of Arizona. After college, Mike helped create ECCO Restaurant and then later a custom golf car company, LUXE. In 2012, Mike found his passion with working with LOCALE and building a home in San Diego.

KRISTAL DOCTER, EDITOR IN CHIEF A writer transformed by the beatnik’s before her, Kristal Docter headed West after earning a degree in Creative Writing. Her career has been driven by diversification as a newspaper editor-in-chief, copy editor, corporate advertising professional, stylist, non-profit marketing maven and brand contributor. Throughout her cultured journey, Kristal continued asserting an appetite for all things linguistic, and is now Editor in Chief. She is also the creator of independent writing company VergeINK. A vocab vixen, Kristal prefers a pen and paper, is an eternal book whore, live music lover, casual culinary artist, conch diver and will always be a farm-girl at heart.

REILLY KAVANAUGH, DESIGNER With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs. She’s a girly tomboy who simultaneously dresses like a fashionista and struts her stuff at the firing range with the accuracy of a sharp shooter. Reilly is also a CrossFit fanatic and is allergic to almost everything.

ERIN PRICE, SALES AND MARKETING COORDINATOR And think of the summers of the past Adjust the base and let the alpine blast Pop in my CD and let me run a rhyme And put your car on cruise and lay back ‘Cause this is summertime “Summertime” By: DJ Jazzy Jeff and The Fresh Prince Summer is water balloons, birthday cake, chlorine bleached hair and flip flops. It is sand in your sheets, sunburns, late bedtimes and push-up pops. I personally wait for it all year long and enter a state of physical mourning when it passes. The long days give us extra time to take hikes and explore new restaurants, to take road trips and jump off cliffs—literally.

For our fifth Orange County summer, we have turned our focus to everything that makes summer great. You can flip through these pages to find our comprehensive guide to summer (99 Things and a Pitch is One), our guide to the Del Mar racing season and the Road Trip Guide that will provide miles of inspiration.

In May, we made our entry into the Los Angeles market. We now cover coastal California from Malibu to Mexico. I would like to invite you to join over 1,000 people daily to find out more about Southern California on LocaleMagazine.com.

We hope this issue ends up as a worn, ragged, dogeared, faded and sand filled companion along your summer adventure.

ERIK HALE PUBLISHER 12 |

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Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs.

Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

JASON KOSKY, SALES AND MARKETING Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. The first sales/ marketing position he ever held was with a company his father started in his home. That was the beginning to a long list of successful sales positions in his life, which Jason attributes to his late father. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

ANDRE MATAELE, SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past three years. After finishing college he pursued his passion to travel, surf and more importantly, embrace the culture and people in the countries he visited. He was fortunate enough to spend time in Bali, Thailand, the Caribbean and Puerto Rico. He feels his experiences have molded him into the person he is, and never takes his opportunities for granted. His position at Locale in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends and meeting new people.

ALEXA ERICKSON, PRINT EDITOR Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa has a constant desire for adventure that leads to meeting new people, gaining new experiences and provides for endless things to write about. She enjoys surfing, yoga, hiking, beach cruising, traveling, live music, art shows and has an annoying obsession with cats.

the CONTRIBUTORS JULY 2014

WRITERS

MICHELLE SLIEFF, WEB EDITOR Michelle Slieff is a local. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, probably because it’s more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry her whole life.

She’s combined her two passions of food and writing and is a freelance foodie. If she’s not at the table next to you in your favorite restaurant, then she’s out cycling in the city or hiking in the forest.

NATALIE HOLTZ Natalie Holtz is a writer living in San Diego. She received her BA in English Literature from the University of Colorado at Boulder in 2010. A word sleuth and book junkie, she prefers paper over e-books and loves few things more than surfing four to five-foot waves. You can follow her projects in process on her blog: www.thesurferstokeproject.com

MATILDA BRESS Matilda Bress was born, and is still being raised, on Balboa Island. At only 16 years old, she is just beginning her journalistic pilgrimage and hopes to continue her passion in college. A junior at Corona del Mar High School, she enjoys studying till the break of dawn, politics, waterpolo and her Instagram.

KARLY SHIMAMOTO Karly is a lover of all the beauty and diversity that Orange County has to offer. She graduated from UC Irvine with a BA in English and despite the struggles that burden any liberal arts major, she has a passion for words that

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convinces her writing will always be a worthwhile pursuit.

GRETCHEN HACKMANN Gretchen Hackmann is the founder of Nubry.com—San Diego’s #1 fashion, beauty, health and lifestyle blog—holding a BS in Business Administration from Babson College. Her expertise lies in digital marketing, branding, and online strategy. Gretchen has a PhD in Style, is a Mrs., and is referred to as the Martha Stewart of Plants by those who know her home cooking. @nubry

BRITT HACKMANN Britt Hackmann is the founder of Nubry. com—San Diego’s #1 fashion, beauty, health and lifestyle blog—holding an MBA and BS in Business Administration from Babson College. Her expertise is in retailing management and marketing analytics. Britt can be spotted on the SD Polo fields or Aspen’s Ajax. @nubry

CHRISTINE WILLIAMSON A Californian girl, Christine spends time vacillating between the deserts in Palm Springs, the city of Los Angeles and the beaches of the OC. Christine is the founder of Spring Social, which focuses on social media and marketing for restaurants. www.Spring-Social.com

JESSIE SETKUS Jessie Setkus is a resident of Southern Orange County and a graduate of California State University Fullerton. She is a freelance writer with an advertising background and experience in social media, public relations, column writing, copywriting and blogging. She also has a passion for non-profit organizations, is a world traveler, a food fanatic and a hedgehog enthusiast.

ED HALEY Ed Haley currently writes for www.Screenpicks.com, doing entertainment and film reviews and has been on the Hollywood film critic circuit for several years. A native of California residing in Orange County for most of his adult life, Ed finds satisfaction in moonlighting as an unsuccessful writer while also co-owning a small real estate investment firm.

LINDSAY DELONG Lindsay has become a regular fixture in far-away places, whether at the world’s largest Redhead Festival in the Netherlands or at a Sheikh’s Palace in Abu Dhabi, eating pheasants. Holding it down physically in Long Beach, she is first and foremost a journalist—always watching with a keen eye. www.iLikeLindsay.com

EMILY VILLANUEVA Emily Villanueva is sensitive, superstitious, slightly scatterbrained and far too forthcoming. She is a wandering wordsmith who spends 90 percent of her time (and paychecks) on food.

When she’s not busy stuffing her face, she’s stuffing her head with delicious literature, music and art, because brain food is important too, kids.

BRETT SCHORR Brett Schorr is a journalist, web and graphic designer and Broadcast Journalism student at Cal State University Fullerton. Brett is a native to Southern California, where he has lived all of his life. Outside of his creative talents, Brett has a strong passion for live music, coffee, Disneyland and all things local. www.brettschorr.com

MINERVA THAI Minerva loves to write and her site, muchadoaboutfooding.com, is a potluck of her own original recipes, perspective on restaurants and adventures at culinary events. Curiosity about food stirs her creativity, which she enjoys sharing.

JENNIFER LE When she’s not being a college student five days a week, Jennifer can be found in one of three places: at home, the beach or a Starbucks! She considers herself to be a humanitarian, Pinterest addict and a writer by hobby. Traveling is one of Jennifer’s favorite things to do; her travel journal is her most prized possession.

PHOTOGRAPHERS

NANCY VILLERE Nancy has been a professional photographer for 18 years. Her passion for photography lies in the discovery of another human being. She is currently uncovering her purpose as a photographer through her studio work at Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. www.crushphotostudios.com

FRANK ISHMAN Frank received his education and training at Morehouse College and the Art Institute of Atlanta. He has lived and worked around the world in locations like London, India, New Zealand and throughout the United States and has recently moved from Brooklyn, New York back home to the Los Angeles area. www.frankishman.com

the CONTRIBUTORS JULY 2014

specializing in wedding, lifestyle and landscape photography. She holds two masters degrees and works with adolescents using her unique skillset for phototherapy. In her free time, you’ll find her shooting medium format film as a way to keep it old school. www.arimophoto.com JUSTIN SWINDLE Justin is an Orange County native and a graduate of Brooks Institute of Photography. His focus is in commercial portraiture, celebrity editorial, fashion and advertising photography. www.justinswindle.com ADAM GENTRY Adam is a Southern-California native, a photographer and an entrepreneur. He is passionate about profiling interesting people whether they are a breakthrough artist, a fledgling stylist or simply someone with a compelling story to tell. www.gentryimages.com DUC DUONG Duc doesn’t like to write about himself, especially in the third person. He’d rather be shooting a wedding, getting the perfect portrait shot or salivating over food through his lens. Learn more about Duc at www.duc-duong.com.

MICHAEL WESLEY Michael is a San Diego based lifestyle photographer. With travel in 26 countries, a die-hard love for the ocean and an appetite for adventure, this California surfer is always on the hunt for capturing the coastal lifestyle that he is so lucky to live. www.bluewesley.com

SIERRA PRESCOTT Sierra Prescott is a lifestyle fashion photographer, born and raised in Los Angeles, CA. People are her passion, so she photographs them for a living.

Working or not, you’ll never see her without a smile on her face. www.sierraprescott.com

ARIANE MOSHAYEDI Ariane is a natural light photographer

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JEFF FARSAI Jeff specializes in editorial, celebrity, fashion, sports and wedding photography.

Jeff has photographed countless celebs, musicians and gold medal athletes all over the world. He recently started writing and directing music videos. www.JeffFarsaiPhotography.com

MATT DOHENY Matt strives for visual excellence and creativity through the lens in which he sees the world. His journey has taken him to many places. With a lifelong passion for music, Matt says, “Music and photography are like my two hands, always with me and on my mind.” www.mattdoheny.com

AMANDA PROUDFIT Amanda’s passion for photography began in a beginning film class in high school. From there a love for both analog and digital photography grew. She finds joy in many types of photography and any chance she can take to get behind the camera always makes her happy. www.proudfitphotography.com

ANGELICA BONGIOANNI Angelica is a freelance photographer based in San Diego. When she’s not making photographs, you can usually find her at the beach, cutting a rug, experimenting in the kitchen or off on an adventure with her friends. Keep up with her work at www.angelicabongioanni.com and follow her on Instagram @abongioanni

STYLE BY F.E.A Francisco, Eddie and Alex Barragan are three freelance fashion stylists from Orange County who collectively form Style by F.E.A. Apart from being fascinated by all things fashion, the brothers have a genuine interest in helping others look and feel their best. www.stylebyfea.com

PATRICK MARTIN Patrick is an editorial and lifestyle photographer who strives to be the best at everything he does. With creativity and ambition, he uses his determination to produce unique portraits that show the better side of people. www.patrickmartinphoto.com

SHILOH MCKASSON Shiloh is a stylist, designer and yoga instructor living in Corona del Mar. She recently launched Shiloh Style Group, which helps clients rejuvenate looks that bring their style to life. www.shilohstyle.com

CHRIS CHAVIRA Chris, a Southern California based photographer, regularly shoots corporate, portrait, entertainment and advertising photography. He has been published with clients of all sizes and industries. Chris is energized by creating impactful images for clients. www.ccimages.com

STYLISTS

BRITTANY HART Brittany Hart is a wardrobe stylist and fashion blogger based in OC who strives to keep fashion fun and attainable for each of her clients. When she isn’t busy styling shoots she runs a site called www.thefashiondrug.com, which profiles the latest fashion trends, designer collections and eye candy obsessions. www.brittanyhart.com

SHANNON O’NEIL Shannon, of Cargo Creative, is a freelance prop and event stylist and visual merchandiser. She has moved up and down the California coast, pursuing her education and work opportunities. Now residing in her native Laguna Beach, Shannon is doing a variety of freelance projects. www.cargo-creative.com

DISTRIBUTION

RICK RAMIREZ When racks run out, Rick runs in.

LOCALE MAGAZINE

Contents JULY 2014

THIS ISSUE: Do

138

FIRST TIMER'S GUIDE SUMMER TO-DO

99 Things and a Pitch is One

A Mixed Bag of Events and Activities to Keep Your Summer Full of Fun

DO EXPERT

187 Dude.

Six of Our Favorites From the Male Species 32 |

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160

154

A Soar Subject

First Timer's Guide to Paragliding

GUIDE

The Ultimate Road Trip Guide

A Directory for Summer Sightseeing in Our Backyard

LOCALE MAGAZINE

Contents JULY 2014

EAT/DRINK

99 DRINK EXPERT

The Art of Mixing it Up 48 EAT EXPERT

The Source of All Things

Huntington Beach Native Cathy Pavlos Takes Us Back to Our Roots

Cocktailware Curator and Master Mixologist Gabrielle Dion Shows Orange County Connoisseurs Her Secrets in Her New Storefront

INSERT THAT’S WHAT SHE SAID

The Nubry Duo Does Opening Day in Del Mar Racktrack Fashion is All the Rage

SHOP 109 SHOP EXPERT

HOME

Market Maven

San Fran’s Ferry Building Inspires Andrea Young to Open Union Market Tustin

54 VS. BEST BITE

Open Your Mouth

Presenting Our Picks for Orange County’s “Best Bites” 204 HOME EXPERT 114 FASHION SPREAD

They Had a Bright Future

The Vibrant Y-3 Shines Against a Less Colorful Tomorrow

Make Yourself at Home

Visual Expert Gregory Roberts Invites You to Design Your Dream Home With Room & Board’s American-Made Furnishings

73 EAT FEATURE

TV Dinners

Tube Sensations Fill These Pages 127 LOCALE LOOKS 92 MEALS DECONSTRUCTED

Chop. Chop.

Piecing Together One of Our Favorite Salads at PITFIRE PIZZA 38 |

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Pick Me Up at Seven

Take a Laid Back Approach to Getting Dressed Up With These Cool, SoCal Date Night Looks

210 SETTING THE TABLE

Backyard BBQ

Beach Pit BBQ Brings Finger Lickin’ Good Food to Orange County

All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Adam Gentry, www.gentryimages.com Model: Brittany McGowan of CESD Talent Agency, www.cesdtalent.com Styled By: Style by F.E.A, www.stylebyfea.com Hair and Makeup By: Brie Leach for MAKE UP FOR EVER, www.briedoesmakeup.com Location: The Deck, 627 Sleepy Hollow Ln, Laguna Beach, CA 92651, www.deckonlaguna.com Dress Provided By: Taim Boutique, www.taimboutique.com Jewelry Provided By: Traditional Jewelers, www.traditionaljewelers.com THE GUIDE TO THE DEL MAR RACES INSERT Photographed By: Matt Doheny, www.mattdoheny.com Written & Styled By: Gretchen and Britt Hackmann, www.nubry.com Photo Shoot Location: L’Auberge Del Mar, www.laubergedelmar.com Car Provided By: Bobileff Motorcar Company, www.bobileff.com Hats Provided By: Carol Bader of Del Mar Hat Co, www.delmarhat.com Jewelry Provided By: LFR Designs, www.lfrdesigns.com Clothing Provided By: COVER: Torn By Ronny Kobo, www.tornbyronnykobo.com PAGE 3: BCBG, www.bcbg.com PAGE 5: Gretchen (left): Donna Mizani, www.donnamizani.com Britt (right): Herve Leger, www.herveleger.com PAGE 7: Gretchen (left): Torn By Ronny Kobo, www.tornbyronnykobo.com Britt (right): BCBG, www.bcbg.com PAGE 10: Dresses & Belt by Wolford from Maggie B, www.maggiebclothing.com PAGE 15: Gretchen (left): BCBG, www.bcbg.com Britt (right): RVN, www.rvnnyc.com Location: The Deck, 627 Sleepy Hollow Ln, Laguna Beach, CA 92651, www.deckonlaguna.com Black Dress Provided By: Blue Eyed Girl, www.blueeyedgirlboutique.com

COVER MODEL

Brittany MCGOWAN Brittany McGowan, a former Miss Malibu USA, is currently pursuing her career as an actress and a model in Los Angeles and New York. She was first discovered at the age of 16 by Wilhelmina Models and has been working ever since! Originally from Southern California, Brittany now resides in Southern Highlands, Nevada.

Brittany has had the opportunity to work with many recognizable brands including Skechers, Nike, LA Fitness, Conair, Target and Coca-Cola. While she is excited to say that Locale Magazine is her first “cover shoot,” Brittany has graced the pages of Nationalist Magazine, Ammo Magazine, Teen Prom Magazine and Seventeen Magazine!

Although she has success in front of the camera, Brittany’s true passion lies in her passion for filmmaking. Her love for directing and interest in cinematography was ignited after she watched Orson Welles’ Citizen Kane in a film class. Since then she has worked for Film Independent for several years as a volunteer, as well as worked side-by-side with the producers as an intern for the LA Film Festival and the annual Spirit Awards. Brittany will also be competing in the Miss Nevada USA Pageant this year in hopes to one day make it to the Miss USA stage!

PHOTO BY: Amanda Proudfit

eat

/drink

July 2014

48 EAT EXPERT Locally-Loved Chef Cathy Pavlos Opens Her Second Neighborhood Eatery, Provenance, Featuring an Impressive Patio Garden

54 VS. BEST BITE Our Resident Foodie Seeks Out the Best Forkful of Flavor He Can Find for This Tastebud Takedown

73 EAT FEATURE Presenting Local Chefs That Have Experienced 15 Minutes of Fame on Our Favorite Food Channels

92 MEALS DECONSTRUCTED Pitfire Pizza Encourages Salad Lovers to Leave the Prep Work to the Professionals

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VS. BEST BITE Open Your Mouth

99 DRINK EXPERT Bartending Consultant Gabrielle Dion Gives Us the Details on Her New Cocktail Shop

THE RANCH 1025 E Ball Rd Anaheim, CA 92805 714.817.4200 www.theranch.com

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EAT EXPERT RT

EAT EXPE

T H E SOU RCE

Things of All

Huntington Beach Native Cathy Pavlos Takes Us Back to Our Roots WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: PATRICK MARTIN

THE EXPERT CATHY PAVLOS Owner/Executive Chef, LUCCA Café & Provenance

Other Occupation: Rabbit Raiser

N

estled in a small Newport Beach neighborhood shopping center there is a gateway to Napa and Sonoma Valley. No kidding.

Executive Chef Cathy Pavlos has created a glimpse into the wineries and farmhouses that pepper these Northern Californian cuisine hotspots. The open-floor-plan restaurant, Provenance, features an outdoor patio that has a 1,300-square-foot garden, which gives Pavlos her ingredients as well as her inspiration for the ever-changing menu. This sustainably conscious establishment is all about the awareness and love of their products and practices. “The name of our restaurant means to trace the object back to its source, and that influences everything we do,” Pavlos said.

Pavlos, who was “born and bred in Orange County,” is focusing her efforts on the small things, “The small things are what we did in the ‘50s and the ‘60s, and they went away, but now they are coming back.” Let me be clear though, nothing about Pavlos’ new eatery is miniscule in its impact on the planet or in the community. Provenance has used reclaimed materials to build their restaurant, sources their proteins from humane farms and gets the rest of their ingredients from small local farmers. When asked about her commitment to the environment, Pavlos said, “There is this ‘L-A-T-T-E’ culture that people are interested in: Local, Authentic, Traceable, Trusted and Ethical, and that is our demographic here. That’s what we are and that’s what we will always be.”

“There is this ‘L-A-T-T-E’ culture that people are interested in: Local, Authentic, Traceable, Trusted and Ethical, and that is our demographic here. That’s what we are and that’s what we will always be.”

Pavlos’ father used to be a commercial farmer, so she is big on her greens (and purples, reds and yellows). “Farm-to-table has become such a cliché, because everybody is using it. You know it has become overused when you see a commercial for Little Caesars, and they even talk about farmto-table. We don’t even mention it here, because I honestly think people expect their food to be fresh now.” Her expansive in-house garden doubles as entertainment as well. “We will have chefs harvest, wash and prep vegetables at a sink out on the dining patio in the sun, and I have a feeling all my prep cooks will be fighting for that station,” Pavlos said laughing.

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E SOU RCE H T

“I grew up in Huntington Beach where my father was a farmer and I raised market rabbits.”

PROVENANCE 2531 Eastbluff Dr Newport Beach, CA 92660 949.718.0477 www.provenanceoc.com

CHEF CATHY’S OTHER OC RESTAURANT LUCCA CAFÉ 6507 Quail Hill Pkwy Irvine, CA 92603 949.725.1773 www.luccacafe.com | JULY 2014 | 49

“

In my kitchen, nothing goes to waste.”

Q: Did you design the garden at Provenance?

Cathy Pavlos: I have three key people who I have been working with: Kathy Agresto who is with Native Soil Gardens and Christine van Rooy and her husband of VANROOY design. I created the garden with Kathy and worked on the interior design with the van Rooys.

Q: Can you tell me about your culinary education?

CP: I actually didn’t attend culinary school; I went to a bootcamp at the Culinary Institute of America (CIA) in Napa. The reason I did a bootcamp was because I already had two bachelor’s degrees, a master’s and a PhD, so I didn’t want to go back to school (laughs). I ended up at the CIA in Greystone, came back, took a job as a dishwasher, then worked my way up to Opening Chef.

Q: What about your non-professional background?

CP: I am from Orange County, born at St. Joseph Hospital, and I grew up in Huntington Beach where my father was a farmer and I raised market rabbits.

California has really given birth to this culture of fresh and local.

Q: Talk to me about the decor.

CP: Napa and Sonoma are so very different, so we had to make a distinction if we were going to go traditional farmhouse or contemporary, and we went with contemporary. There are also some kitschy touches. For instance, the “The hostess hostess station is my grandmother’s stove, which is the one I learned to station is my cook on. Mostly we tried to keep the design as refined and open as we could.

Q: Tell me about your massive wine collection here at Provenance.

CP: My family is Italian, so wine is just a food group. It is a very important part of cuisine, and Napa Valley’s food pairs perfectly with wine.

Q: What type of cuisine do you feature?

CP: The menu is based in Napa and Sonoma Valley, which all stems from Italian and French food. At this restaurant, we start with Italy and France, and then play with Asian and Latin flavors.

grandmother’s stove, which is the one I learned to cook on.”

Q: What’s on your drink menu?

CP: Our bar is just an extension of the kitchen and our bartenders are “barchefs.” A lot of the mixers will be prepared in the kitchen, and we have a whole list of vintage cocktails that were popular 100 years ago that we are bringing back. Also, we have six infused spirits that we will be doing in addition to our four handcrafted Italian sodas. That means that you can add a shot to any soda, so you can get our house made root beer with a shot of our cinnamon stick bourbon.

Q: What is the most interesting ingredient growing in the garden right now?

CP: Well, we have a lot of interesting things being grown right now. Probably my favorite thing is something that most people would yawn at...green garlic. It has a much milder flavor when you add it to vegetables as opposed to the bulb.

Q: What changes will you be making for your summer menu?

CP: Our summer menu is completely different due to what’s in season. We will have eggplant, peppers, zucchinis and great tomatoes; really everything that is the abundance of summer. For instance, this spring, none of our sandwiches had tomatoes, because they don’t taste that great in that season. However, this summer, we are having tomato confit, roasted tomatoes and torched tomatoes and our sandwiches will be stuffed with great heirloom tomatoes from our garden.

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Q: Besides the incredible garden, what’s your favorite part of Provenance?

CP: I have a gorgeous half-a-million-dollar kitchen! It’s designed as a Euro-suite kitchen, and I have two of them. I have two Combi ovens imported from Germany, (which cook with convection and steam), French planchas and a Turbo Chef from Europe (which uses microwave, infrared and induction)—it’s really a culinary lab. We have so many different pieces of equipment, and they are geared for today’s technology. So, we are moving backwards with the garden, and moving ultra-forward with the types of technology we have in the kitchen.

Q: How has Provenance helped Mother Earth?

CP: We will be composting from the garden, and we used reclaimed wood to build the garden. In my kitchen nothing goes to waste. Everything we have has no hormones, no preservatives, no antibiotics and most of the proteins we get were raised humanely or cage-free. I grew up raising market lambs and rabbits, so humanely-raised products are a big deal.

Q: You spoke earlier of “small things.” Can you name some?

CP: I think selecting the right ingredients is huge. For example, when you are shopping for peaches, you want to make sure that the stem is still attached, because if it isn’t, that means someone carelessly ripped the peach and didn’t delicately snip it. Just the attention to details like that make a big difference.

vs the TASTEBUD TAKEDOWN

SCOTT’S RESTAURANT & BAR 3300 Bristol St Costa Mesa, CA 92626 714.979.2400 www.scottsrestaurantandbar.com

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open

your mouth Presenting Our Picks for OC’s Best Bites WRITTEN BY: BRETT SCHORR PHOTOGRAPHED BY: AMANDA PROUDFIT

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hat is our definition of the “best bite?” It’s that perfect balance of flavors, combining acidity, sweetness, salt, heat and a touch of zing to create that best-thing-you’ve-ever-tasted-in-your-life occasion.

It’s that moment when you’re posting a picture to Instagram so people believe what you’re talking about when you tell them how amazing it was. It can also be the inaudible sound of pleasure exhaled after that initial taste—that visceral juncture where you take a second to really appreciate all the hard work and attention to detail that went into creating the dish of which you just took the best bite ever.

Hold on tight, because we are about to uncover Orange County’s “best bites” for the summer season. These exotic foods are strikingly unusual and strange in appearance (in the best possible way). From pig face cold cuts, frothy green snails, a mojito-inspired shrimp cocktail and raw beef tartare, we found the most unique bites for our umami seekers. Step away from the routine of your everyday ordering habits and into a realm of adventure as we share with you these bites.

Crispy, tender, light and refreshing, they will hit the spot…or make you go “mmm.” | JULY 2014 | 55

best bite:

best bite:

Sea Bass

roasted Turkey club

Bruxie Costa Mesa 279 E 17th St Costa Mesa, CA 92627 949.877.3015 | www.bruxie.com (with 6 other locations)

Winner: best price point Whether it’s sweet or savory you’re craving, Bruxie has a waffle sandwich that will tickle your taste buds in just the right way. Their crispy waffles are made with Brussels batter, a recipe from Belgium. Unlike most waffles we have in the United States, Bruxie’s waffles are not heavy and sweet but light and airy.

The waffle is reminiscent of fresh baked bread and has only 250 calories. Some sandwiches I got to wrap my mouth around included the sweet Lemon Cream & Berries, which has a bright tart taste and is made from lemons and topped with black berries, raspberries

and blue berries. It is “berry” good. Another waffle treat we tried was the Roasted Turkey Club Sandwich. Stacked with roasted turkey breast, applewood bacon, Gruyere cheese, avocado, tomatoes, romaine lettuce and pesto aioli, this modern take on a club is simply satisfying. Can I have all my sandwiches served on waffles from now on? If I had to make a decision between the sweet Lemon Cream & Berries or the savory Roasted Turkey Club, I wouldn’t be able to choose. Bruxie offers a wide variety of sandwiches. Wash down your waffle sandwiches with a pure cane soda or the even more tempting soda floats.

The Creamsicle Float has Wisconsin frozen custard mixed with pure cane orange soda, which will bring back childhood memories in a flash. USA Today rated this float in their Top 15 and we agree.

Sandy’s Beach Grill 315 Pacific Coast Hwy Huntington Beach, CA 92648 714.374.7273 | www.sandyshb.com

Winner: Best view With a great menu and location for people watching on the Huntington Beach coastline, Sandy’s is the perfect place to get a bite to eat. The restaurant offers dining inside and outside, just a few steps away from the sand in Huntington Beach. Sandy’s is a part of the T S Restaurant family from California and Hawaii who also own Duke’s (located above Sandy’s Restaurant). The staff at Sandy’s served us one of their signature dishes: Sea Bass with pecan crust, shrimp couscous and red pepper butter. Scrumptious and hearty, the sea bass was the perfect catch on this beautiful summer day. Everything Sandy’s serves is from local California sources and the seafood is sustainably caught. Every first Friday of the month, Sandy’s features a local craft brewery and prepares different appetizers to be paired with the brews. For $30, five beer samples and all-you-can-eat appetizers are included.

Sandy’s Bruxie

NATIVE KNOWLEDGE:

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Bruxie is open for breakfast. Try the basil pesto Green Eggs and Ham. Dr. Seuss would approve.

Sandy’s supports the local volleyball community. Not only can you watch the games from your table, but they also supply the nets for the volleyball courts.

best bite:

Fish Tacos

Taco Maria 3313 Hyland Ave Costa Mesa, CA 92626 714.538.8444 | www.tacomaria.com

Winner: Best food art After serving us their crispy, beer-battered black cod fish tacos, Executive Chef and Owner Carlos Salgado sat down with us to explain the restaurant’s vision and vibe at Taco Maria’s flagship.

Q: How do you find inspiration for menu items?

Carlos Salgado: Course to course, a dish may come from a memory growing up, and by the time it gets to the menu, it might be a foundation of a fond food memory.

Try the Four-course Prix Fixe meal for an opportunity to taste a wide variety of menu items within the realm of contemporary Mexican cuisine.

NATIVE KNOWLEDGE:

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Q: How did you get your start as a chef?

CS: I grew up in a restaurant family. We have had a little taqueria in the city of Orange for over 25 years. I worked there as a kid but never took it too seriously. I went to culinary school and found great internships with like-minded people that pushed me into the right direction.

Years later, when I moved to San Francisco, I got to enjoy the city and really began to cook and explore the farmers markets in the Bay Area. It became easy to fall into cooking due to my surroundings and all the exciting things that I was around. From there, I decided to cook professionally and didn’t turn back.

Q: Tell us about the history of Taco Maria.

CS: It started as a food truck at the SoCo Farmers’ Market. That’s how we became friends with this community—like our friends at Portola and We Olive. They were all returning customers.

Q: What’s the menu like?

CS: Taco Maria has a strange menu that many people don’t understand. After trying the menu, people are really turned onto the idea and get to experience the whole spectrum of Mexican food—not just tacos, burritos and enchiladas. We wanted to extend the love of Mexican food by showing people what else is out there.

Q: Tell us about the wine pairings that Taco Maria offers.

CS: One of my best friends, Tomas, who lives in San Francisco, helped us with the wine-pairing menu. We are not focused on recognizable French or Italian wines, but look for eccentric values and flavor profiles that go really well with what we are doing. Sometimes, we also pair beer or sake with our courses. We try to find things that are uniquely delicious and appropriate for our wine menu without trying to fit into a particular category. When we are matching wine with the meals, we are looking for something clean and delicious that compliments the food.

best bite:

MeatBalls Mama D’s 3012 Newport Blvd Newport Beach, CA 92663 949.675.6262 | www.mamadsnewport.com

Winner: BEST SERVICE The slogan “When you’re here, you’re family” couldn’t be more true than when you dine with the servers over at Mama D’s. You will be welcomed warmly and when you come back for more, they will remember you by name. Here at Mama D’s they are known for their great service. From the kitchen to the table, meals are cooked with love and brought to you with a smile. They served us their hearty meatballs for our Best Bite Challenge, and they are literally the size of tennis balls. They easily break apart with a spoon and melt in your mouth. A combination of beef and pork go into the meatballs with herbs, spices and the rest is a part of the secret recipe. They will also go out of their way for you here at Mama D’s. Recently, a guest ordered a cappuccino with their meal, but there isn’t an espresso machine to be found in the kitchen. No machine, no problem. The server had his tables covered while he went across the street to get his guest a hot cup of espresso.

It’s the kind hearts and warm food that will keep this restaurant packed with guests. But onto the food. We tasted the Kelsey’s Capri, a penne dish with Roma tomatoes, buffalo mozzarella and veggies. All noodles are cooked “al dente,” an Italian phrase meaning tender to the tooth. From the noodles, meatballs and the friends I made at Mama D’s, I’ll be sure to bring family and friends back to share more food memories. When it’s time to pay, they even serve you warm cookies! If you have leftovers, be prepared to get a to-go box from your server with a fun name assigned to your meal.

NATIVE KNOWLEDGE: They won’t say no! Have a special request or want something out of the ordinary?

Chances are they can get it for you. Just ask.

best bite:

Wagyu Beef TARTARE Selanne Steak Tavern 1464 S Coast Hwy Laguna Beach, CA 92651 949.715.9881 | www.selannesteaktavern.com

Winner: Best Bite Located in Laguna Beach is a beautiful contemporary steak house opened by a five-time Olympian hockey player, Teemu Selanne, and co-founder Kevin Pratt. The formal steak house offers many different settings for dining from the more casual sports tavern to the wine library. Chef Joshua Severson served us some of the best this steak tavern has to offer. We started with his specialty dish: Wagyu Beef Tartare composed of finely, hand-chopped Wagyu beef topped with a raw quail egg. You’d think you’d have to be an adventurous eater to enjoy this raw dish, but don’t be scared, the flavor is bold but exquisite. From there, we moved on to the massive mouth-watering tomahawk chop steak. The truffle marrow butter and smoked mushrooms added to the rich flavors of this fine cut of meat. Just one bite into this steak, and I was in heaven. Pair it with an impressive glass of Hundred Acre from Napa Valley. Selanne is a great place to celebrate anniversaries, bring the whole family or just escape for a memorable meal on the weekend. If you want to get a table, reservations are recommended.

NATIVE KNOWLEDGE: Be sure to ask for the chef’s secret menu, you won’t be able to find it anywhere else!

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best bite:

Marinated Hanger Steak

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SeaLegs Wine Bar 21022 Beach Blvd Huntington Beach, CA 92648 714.536.5700 | www.sealegswine.com

Winner: best ambiance Swirl your glass of wine, raise it towards the light and watch for the legs of the wine to drip down your glass. The name SeaLegs originated from the legs you see in your wine combined with the beach city that surrounds this exquisitely decorated space. The

ambience of the wine bar is cozy and eclectic, and offers a Hamptons-style charm with a wine cellar that is home to over 2,000 unique bottles. Pair one of their wines with the Marinated Hanger Steak, which just melts in your mouth. It’s tender, seasoned just right and served with fried fingerling potatoes, mini glazed and roasted Brussels sprouts and pickled onion. Fine wine, bubbles, beer, food and chocolate make for an enjoyable night out on the town at SeaLegs Wine Bar.

NATIVE KNOWLEDGE: Made for lovers of bubbles, they offer a Sunday Champagne Brunch, starting at 11am.

best bite:

Escargot

The Ranch 1025 E Ball Rd Anaheim, CA 92805 714.817.4200 | www.theranch.com

Winner: most passion The Ranch in Anaheim is truly a farm-to-table restaurant.

Every morning, produce is picked fresh from their twoacre farm in the foothills of Santa Ana and later will be served to you on your table. Chef Michael Rossi shared not only his most popular dishes but also his passion for food and everything he crafts by hand for the menu at The Ranch. Chef Rossi served us two appetizers, the Ceviche Trilogy and Escargot. You’re going to need your passport as you travel around the world with these

dishes. The ceviche starts you off in America with the Lobster and Mango. Next, we jet set to Thailand for the Crab & Coconut Curry. Then, it’s off to Mexico for a Mexican cocktail with tomatoes and chili. Take a sip of the seasonal citrus and herb vodka beverage and you will be ready for round two of the appetizers offered, which take us to France for a serving of escargot. The green garlic foam sauce surrounds hazelnut-filled shells on a bed of spatzle and mushrooms. The Ranch is the perfect place to experience escargot if you’re new to the snail scene. After your meal, mosey on over to The Saloon— attached to The Ranch—for line dancing and drinks. It will be a rootin’ tootin’ good time!

NATIVE KNOWLEDGE: Order the buttered popcorn ice cream! If you close your eyes, you might momentarily think you’re in the movie theatre. Desserts here are innovative and fun.

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best bite:

“Mojito” Shrimp Cocktail SHOR American Seafood Grill Hyatt Regency Newport Beach 1107 Jamboree Rd Newport Beach, CA 92660 949.729.1234 | www.newportbeach.hyatt.com

Winner: MOST INNOVATIVE SHOR is a seafood-based restaurant attached to the Hyatt in Newport Beach. The innovative chefs at SHOR have created the perfect summer bite. It’s their take on Shrimp Cocktail and is what happens when a shrimp cocktail meets a mojito for a beautiful mash up. The shrimp are served with a pleasant rum avocado puree.

The dish offers the same flavor profile as a mojito with a carbonated lemon lime air that is representative of the club soda in the cocktail.

Just as you would muddle mint in your drink, the dish is served with mint leaves and a dab of Sriracha. The chefs here at SHOR have playful and innovative dishes that your eyes and taste buds will both equally appreciate.

NATIVE KNOWLEDGE: The chefs from the SHOR recently relocated from Florida to revamp and inspire the menu here in California.

best bite:

porchetta di Testa Haven Gastropub 190 S Glassell St Orange, CA 92866 714.221.0680 | www.havengastropub.com

Winner: MOST EXOTIC Inspired by a chef in San Francisco, Haven served us the Porchetta di Testa. The final dish is a roulade of a hog’s head, a fancy way to say it’s a pig’s head rolled up and served like deli meat. The process is pretty intensive and gives the chefs a challenging mission of deboning the pig’s entire head. In the center of the pig mask is the tongue of the pig, then everything from ear, cheek, head and neck get in the mix. The pig mask is cooked slowly at low temperatures to ensure that every part is tender and herbs, rosemary, chili flakes and lemon zest are added. Served along with the Porchetta di Testa is a light, lemon-shallot vinaigrette with shaved pecorino and a light bodied Pistol Whip’d beer from Noble Ale Works in Anaheim. This is a very exotic yet light summer dish.

NATIVE KNOWLEDGE: Grab a beer. Hard to find, unique beers make their way into the taps at Haven.

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best bite:

cioppino san francisco style Scott’s Restaurant & Bar 3300 Bristol St Costa Mesa, CA 92626 714.979.2400 | www.scottsrestaurantandbar.com

Winner: best dessert The Cioppino is a San Francisco style dish made with a tomato, garlic and chili broth that binds the mixture of seafood together. Almost everything in the ocean is thrown into this fisherman’s stew; from mussels, clams, calamari, scallops, lobster, shrimp and fresh fish. This

is a hearty bowl of great comfort food that is delicious to slurp in every season. For a comforting dinner, Scott’s has you covered. Scott’s also has you covered when it comes to delicate desserts. Three years ago, they created cheesecake-stuffed beignets, and they have been a favorite amongst customers ever since. Imagine a cream puff filled with cheesecake surrounded by strawberries, almonds, caramel sauce and powdered sugar. Every culture can appreciate these delightfully stuffed beignets. We promise you’ll become truly addicted to these heavenly treats.

NATIVE KNOWLEDGE: Scott’s is a San Francisco style restaurant with a passion and dedication to quality food.

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Tv s r e n n i D s

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Page e s e h lT ns Fil o i t a s en

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WRITTEN BY: CHRISTINE LYNN WILLIAMSON PHOTOGRAPHED BY: JEFF FARSAI

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Chef: Ashley Santo Domingo Restaurant: 24 Carrots Catering Show: Top Chef Season 9

“I’m a creative person, always looking for what’s next. I read a lot and love going out to eat for research.”

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Pure Gold

24

Carrots has become Southern California’s number one resource for catering high-caliber special events. This January, their innovative team appointed the vibrant ASHLEY SANTO DOMINGO as Executive Chef. Ashley competed on Season 9 of Bravo’s “Top Chef,” and was nominated for the James Beard’s Rising Star Chef in the Pacific Northwest in 2008. She graces Orange County with ample excitement and makes a great addition to this stellar culinary team.

Q: You’re originally from Seattle where you became a rising star chef and hometown name during your appearance on “Top Chef: Texas.” What do you love about Seattle?

ASHLEY SANTO DOMINGO: Oh my gosh—Seattle is so awesome. I do miss it a little bit, especially the variety of seasons we have there and all of the different harvests we get; the local vegetables, the mushrooms, and of course, all of the fish. I love cooking fish.

Q: You’re young but very accomplished; did you always know you wanted to be a chef?

ASD: Growing up, my dad was a chef, so I think that had a lot of influence on me. At the age of 16, I started looking at culinary schools when I started to think about where I wanted to go to college. Once I started culinary school I was in love, and that was it.

Q: Favorite restaurant in Seattle?

ASD: I would say Joule. I was a sous chef there for a couple of years, and Rachel Yang was by far the best chef I’ve ever worked for. It’s amazing; it’s super different. It’s like Korean-French, so it’s very traditional, real cooking, but then crazy, out-there flavors.

Q: 24 Carrots has become one of the most sought after catering companies in Southern California. What brought you to 24 Carrots?

ASD: Just doing research, and knowing I wanted to find somewhere to call home. When I found 24 Carrots online, looking at their Pinterest page and photos of their pictureperfect events, it seemed like a really good opportunity for me to come here. I loved the style and the establishment.

Just looking at it I knew I wanted to come here.

Q: What do you love about Southern California?

ASD: Being from rainy Seattle, I can’t complain about the weather here. I also love being right next to the water and everything we can get from the ocean.

Q: Tell me about your experience on “Top Chef: Texas.”

ASD: It was an amazing experience, and so well worth it, but it was also very intense and stressful. You always have the feelings of I coulda-woulda-shoulda, but I really feel like I represented myself well. The dish I ended up going home for was a very rustic Filipino dish, and I think the judges had never really had much experience with eating Filipino food, and maybe that’s where I went wrong. But over all, I was like, “My Grandma would have loved this!”

So, I was still proud of my dish and I have no regrets.

Q: What’s your favorite way to spend a day in the OC (outside of the kitchen)?

ASD: Going to the beach. I’m very active. I love being outdoors, going for a jog, taking my dogs out. I have a Pomeranian and a Pom-Chi.

Q: Where do you find new inspirations?

ASD: It’s hard, but I’m a creative person, always looking for what’s next. I read a lot and love going out to eat for research.

Q: What’s your favorite meal to eat out in Orange County?

ASD: I’ve been really into Korean BBQ. You really can’t go wrong with it, and we really have an abundance of great Korean BBQ here.

Q: I love Korean BBQ, too. Do you ever go to Shik Do Rak in Irvine?

ASD: Yes! Oh my gosh I go there all of the time.

Q: What meal do you most enjoy cooking at home?

ASD: I love cooking at home. It’s hard to say what I cook the most because it depends on the season. I love grilling, but comfort foods are my favorite, and taking that comfort food and making it my own.

Q: What are your favorite types of events to cater and why?

ASD: The social events and the weddings are always the most fun. We get to create such a memorable experience for our guests, and we really go all out for them. We get wonderful requests from brides…they always want something new and something crazy, so they provide a ton of inspiration, and I really get to be creative and have a lot fun.

Q: What is your most memorable event catered so far with 24 Carrots?

ASD: We did a recent pop-up dinner where I cooked for everyone. The pop-ups are a monthly thing where we create a restaurant-like environment inside different locations.

Some of them are first-come first-served, and we’ll send out teasers to get our guests excited, and then we’ll give out the location right before the event and create a lot of energy for everyone. It’s really fun. We’re throwing the popup dinners all around Orange County this summer. It’s a really great experience that everyone should try! Look out for them on our social media.

Q: Any upcoming events on the calendar for 2014 that you’re looking forward to?

ASD: I’m always looking forward to the next huge wedding, or what famous person I might be cooking for.

But we’ve got to keep those a secret!

Q: Would you go on reality TV again?

ASD: Definitely! I would love to do a cooking show. I love being interactive and teaching people how to cook. We’re starting to do culinary classes at 24 Carrots that I’m also really excited about.

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Playing With Fire

O

pened to incredible acclaim in 2013, ARC received a Golden Foodie Award for “Best New Restaurant,” and soon after, Executive Chef NOAH BLOM was named “Chef of the Year” by the Orange County Register. Despite these wins, there’s no slowing down for Chef Noah and his visionary team at ARC. Dedicated to local food and focused on a flame, ARC continues to enlighten us by providing an honest demonstration of back-to-the-basics in their kitchen. Chef Noah appeared on “Chopped” and is currently planning his third Orange County restaurant, Ash. Q: Congratulations on all of your success with ARC. You started working in the hospitality industry at the age of 14 at The Ritz. What was your position in the kitchen at that age and how did it transform you into the chef you are today?

NOAH BLOM: I washed dishes, I ran food and I was a prep cook. I learned to make classic soups and sauces, how to run food, and how to get screamed at (laughs), so it was a really well-rounded experience for me, because it was getting dirty in the back, and it was being refined when I had to go out onto the dining room floor. I’ll never forget, it was my fourth or fifth week into it, and I dropped food at a table, and Hans (the founder) was standing next to me and the people asked if they could get some extra dressing, and I said “no problem,” and the look on his face—he pulled me off the floor, and he said, “You know, it’s never a problem. So why would it be ‘no problem?’

Make sure your words are immaculate.” I didn’t always know I wanted to be a chef, I was just enamored with food and wanted to get people together. But Hans made the business so amazing and showed me all the ways the business could go.

Q: What is your favorite way to unwind after a busy dinner service?

NB: We have tea and cookies every night.

Q: You butcher your own meat. When did you learn how to do that and how important is that in your process?

NB: I’ve been butchering for as long as I can remember.

My grandfather was a butcher, and he had a meat company in San Diego called the Sun Meat Company. He showed me how to sharpen knives, too. When I was in culinary school up in San Francisco, I was the apprentice to Butcher Bob who gave me a greater understanding of the whole animal and the history of butchery and things like that. It’s an old culture and something that I think is very spiritual.

Q: Would you do another cooking competition or a reality show?

NB: Yeah, I guess as long as the show is right. We have been approached by a lot of different types of shows, but it just has to be right. I enjoyed the pressure of the competition.

Q: How do you think your cooking style has evolved since you started?

NB: I think I’ve been cooking so long now that I have no directed style anymore. I have things I love on a personal level, but every restaurant we do is more guided towards, well, what is the restaurant? What do the people want?

Q: What’s your current food muse?

NB: Tacos and duck. The duck taco is my favorite thing on the menu right now.

Q: Where is your favorite place to travel?

NB: Southern France, Northern Spain and Northern Italy.

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Q: Tell us about your experience on “Chopped.”

NB: It was really fun. We went out to New York, and it was pretty interesting. I screwed up. We’ve always been in the business of breaking the rules. I always want to let the product speak for itself, so when I was starting to cook, I was like, “Oh awesome—it’s a bacon episode! I can use bacon in every component of my dish.” I was super amped on my dish, but then as I was looking down the line, I realized that mine was substantially larger. It’s a very different style out there. You’re like, “Oh shit, small dishes, small food.”

Q: Any regrets about that pork chop “appetizer?”

NB: No. I mean if anything, it’s exactly who I am. I’ve always had a problem following any type of rule, but I think it’s helped me become a better chef in my career. I have the ability to learn how to do something correctly. I have a lot of technique drilled in me, but my philosophies have changed a lot too since I was a young chef.

Q: How did “Dirty. Sexy. Happiness.” come about?

NB: It has become our tagline here. When we opened this restaurant, Marín (my fiancé and Managing Partner) and I started saying in the beginning that we’re dirty and we’re sexy, and that creates happiness. Being sexy is a little bit dirty. No one likes the prim and proper. If you ever sit at the bar and listen to the line cooks, they’ll be like, “Is it sexy? Make it sexy.” Fire definitely holds that sexiness, too. Fire is dirty.

Q: There are whispers of a new restaurant opening in Newport Beach. Can you tell us anything about it?

NB: Yes, the concept is there. The name is Ash. It could be a ways out, though. We’re not looking to just pop things open. It’s important to have the right landlords and the right space.

ARC FOOD & LIBATIONS 3321 Hyland Ave Costa Mesa, CA 92626 949.500.5561 www.arcrestaurant.com

Chef: Noah Blom Restaurant: ARC Food & Libations Show: Chopped

“I was the apprentice to Butcher Bob who gave me a greater understanding of the whole animal and the history of butchery and things like that. It’s an old culture and something that I think is very spiritual.”

Title Role

B

orn in the Dominican Republic and raised in Queens, AMAR SANTANA received a full scholarship to the Culinary Institute of America upon graduating high school. In 2007, he was selected as Executive Chef of Charlie Palmer’s first Southern California restaurant, Charlie Palmer. In 2011, his culinary dreams came to life with his namesake restaurant, Broadway by Amar Santana. Rapidly, Broadway has become one of the most well received restaurants in Orange County. Night after night, Chef Amar brings together creative flavors and artfully prepared plates in his hip and entertaining Laguna Beach venue.

Q: You have an amazing story and have accomplished so much before the age of 30. What drives you?

AMAR SANTANA: Just a passion for cooking, which started back in high school. Just like any other kid, I had a dream; I didn’t know I was going to be a chef. When I arrived to the United States, I told my family, “I’m going to do something, and I’m going to be good at it and be successful.”

Q: What was your inspiration behind opening Broadway?

AS: Ever since I started working in a kitchen in New York, I used to tell all of my friends that when I open my own place, I am going to call it Broadway. And they looked at me and laughed—they thought it was stupid—like, we live in New York—why do you want to call it Broadway? I chose the name, because when you go to a Broadway show, there are people there that sit down and just enjoy the show. I had this vision a while back; I wanted the kitchen to be the main “stage” of the restaurant, the main focus, and that’s how Broadway came along.

Q: On your episode of “Knife Fight,” you made a squid ink risotto with sea urchin. The competing chef was talking big talk, and was upset that you used the same ingredient as him. But you won. How did it feel?

AS: It felt good—especially when we both did the same dish and mine was better than his. I was making risotto against an Italian guy, and I am not Italian. I think what set my risotto apart from his was that I took the pig’s ear with the gelatinous and crunchy texture of it, and I folded it into the risotto and I added lime to it to make it lighter and balance the whole dish. He just went heavy; Italian cheese, butter and squid ink.

Q: Your menu changes almost daily, how do you come up with so many new dishes?

AS: By seasons and good ingredients. I’m not a big fan of local stuff. You know people have this misunderstanding, they think because it’s local that it’s good, and I disagree with that. I use the best ingredients possible, I don’t care if they are local or not.

Q: Would you go on a cooking show again?

AS: It’s something I would like to do, but I want to do the right cooking show. They called me to do “Chopped.” I was going to do it, but it was a conflict; it was right after I filmed “Knife Fight,” so they didn’t want to bring me in because it was too close. They also contacted me to do “Cut Throat Kitchen,” but it wasn’t really what I wanted to do.

Q: What’s your favorite summer ingredient?

AS: My favorite thing to use in the summertime is tomato.

They’re so flexible. You can use them as an appetizer, a main course or you could do a tomato dessert…there are so many things you can do with tomatoes.

Q: How was your experience on NBC’s “America’s Next Great Restaurant?”

AS: That was a lot of fun. It was a big production and took about a month of filming. We made it all the way to the finals. It was such a great experience, and I was sad that the show didn’t get that much praise; we thought it was going to because it was NBC with Bobby Flay. It was a good cast, but the editing of the show wasn’t put together very well. But, I learned a lot. I learned how to be on TV. The first day I was shaking, and then after that, I was like okay, no problem.

Q: Broadway’s bar is just as admired as the food. Tell us about your cocktail menu.

AS: We do classic cocktails, and we also do our original Broadway cocktails.

Q: Where is your favorite place to travel?

AS: San Francisco for food and New York because that’s where I’m from.

Q: Which city has the best food scene?

AS: I go to San Francisco more now because it’s closer, but I’d say San Francisco and New York are neck-and-neck.

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Q: What chefs do you admire?

AS: I still look up to Charlie Palmer. I was raised with him.

I also have a bunch of friends in the industry that I look up to like Michael Voltaggio at Ink in Los Angeles, Dee Nguyen from Break of Dawn, Eric Samaniego from Little Sparrow and Carlos Salgado from Taco Maria.

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Q: What’s your choice for favorite food show?

AS: Anthony Bourdain’s “No Reservations.”

Q: What do you unwind with after a busy dinner service?

AS: I usually drink a nice glass of scotch—Laphroaig.

BROADWAY BY AMAR SANTANA 328 Glenneyre St Laguna Beach, CA 92651 949.715.8234 www.broadwaybyamarsantana.com

Chef: Amar Santana Restaurant: Broadway by Amar Santana Shows: Knife Fight & America’s Next Great Restaurant

“I chose the name, because when you go to a Broadway show, there are people there that sit down and just enjoy the show. I had this vision a while back; I wanted the kitchen to be the main ‘stage’ of the restaurant, the main focus, and that’s how Broadway came along.”

“The tattoo of the jar of mayo is real. I’ve

become obsessed with condiments in general, so I’ve got the mustard and ketchup, too.”

Chef: Andrew Gruel Restaurant: SlapFish Shows: The Endless Feast, Food Truck Face Off & On The Rocks

SLAPFISH 19696 Beach Blvd Huntington Beach, CA 92648 714.963.3900 www.slapfishrestaurant.com

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Slap Happy

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eeting Chef ANDREW GRUEL is like meeting your new best friend. Not only does this ambitious chef create simple-yet-sexy sustainable seafood, his joyfulness, incredible sense of humor and very down to earth attitude make you feel right at home in his award winning food truck turned internationally franchised restaurant, SlapFish. We talked about cooking shows, expansion and condiment-addiction over boatloads of fresh and comforting seafood dishes in his original Huntington Beach location.

Q: You have been appearing on television for quite sometime now. Tell us about your first food show experience.

ANDREW GRUEL: The first time was in 2007 for an international PBS show that went to BBC. It was called “The Endless Feast.” It was a full production, one-hour show.

Q: You are on the committee at the Aquarium of the Pacific. Can you tell us more about your involvement?

AG: Four or five years ago, I started a non-profit program there, focusing on sustainable seafood and ocean conservation, taking a look at how our dining experiences affect the ocean—a concept that helped inspire SlapFish.

Q: How do you feel about being on television?

AG: For SlapFish, the spin the networks are taking with me is the “chef-preneur,” which is interesting and exciting, and it’s really helping take our brand to the next level.

Q: What was the hardest part about going from a food truck to a brick-and-mortar establishment?

AG: The hardest thing is actually the size. You become so used to doing everything in small scale that immediately with all the space I was like, oh, okay great, we can do this huge menu—without thinking of the logistics. So…we bit off a little more than we could chew when we first opened, trying to do too much. We had to backpedal and downsize everything we were trying to do, back to the food truck style.

The customers liked us for that food truck feel, so we decided not to go full service.

Q: You’re also very into making YouTube videos. I saw your “How to Make Mayonnaise” video, which I watched because I have a sickening love affair with mayonnaise myself. My only question about that— is the tattoo of the jar of mayo real?

AG: The tattoo of the jar of mayo is real. I’ve become obsessed with condiments in general, so I’ve got the mustard and ketchup, too (laughs).

Q: Tell me about the show that you’re currently in production on.

AG: About a year ago, I shot a pilot for a Food Network show called “Food Truck Face Off,” which is like a mix between “Shark Tank” meets “Top Chef” meets “The Great Food Truck Race.” The idea behind the show is about teams who pitch their business ideas to run a food truck for various concepts. The first half of the show, we’re on a panel where we assess the business opportunity, and for the second half of the show, we’re in the field where they actually battle on two food trucks. At the end of each episode, the winner gets a food truck to operate for a year.

So that’s why it’s called “Food Truck Face Off,” and now I am a resident judge on the show. We shot 13 episodes, which will premier in July 2014 on The Food Network.

Q: What has been your best food show experience so far?

AG: An episode of the show called “On The Rocks.”

It’s like a bar show where they come in and revamp your restaurant. I was the culinary consultant on the show to come in and fix the restaurant and redo all of their recipes. Their kitchen crew was totally nuts. I almost walked off the show, because there was a fight in the kitchen on the last day and some guy tried to attack me, it was just absolutely crazy.

But it turned out to be very good for us in the end.

It was a good experience.

Q: Congratulations on scaling your business with multiple new locations in California, including the Laguna Beach location, which opened this year. Last year, you also signed a deal to franchise SlapFish in the Middle East—how did those locations in the Middle East come about?

AG: We were in the process of trying to franchise in the US, but there were a lot of regulations and hoops we had to jump through. While our brokers were dealing with this, they had a contact from the Middle East come to them and ask if they had any seafood concepts, and we were the only seafood concept in their portfolio at that time, so they asked if we would be interested in the Middle East. We thought, what a great opportunity to pressure test the franchise model in an outside market. The first location will open in June 2014 in Dubai.

Q: What inspires your menu items?

AG: Just good American comfort food. We have a culinary formula that we use that’s a three-step building process. Step one: you pick your dish, a dish everybody is comfortable with and everybody knows.

Step two: isolate the ingredients to minimize and make it simple. Step three: make it unique and make it your own.

Q: Name one must-try dish for any SlapFish first-timer.

AG: The Lobster Roll! We really encourage people to just come pick them up and take them to the beach and fully enjoy the seafood experience.

“My favorite meal

is sushi, because it’s not cooked. I cook all day, everyday, so to have something that’s not cooked, unadulterated and just a pure expression of an ingredient is amazing.”

Chef: Joe Youkhan Restaurant: The Tasting Spoon Shows: Chopped & Eat St.

THE TASTING SPOON 949.357.7020 www.chefjoeyoukhanstastingspoon.com Facebook: ChefJoeYoukhansTastingSpoon Twitter: @ChefJoeYoukhan

Loving Spoonful

IF

you’re in pursuit of mouth-watering comfort food, be on the lookout for Chef JOE YOUKHAN’S food truck, The Tasting Spoon. After a three-year long stint as Executive Chef at the Ritz-Carlton, Laguna Niguel, and four years as Executive Chef at Chat Noir in Costa Mesa, Chef Joe decided to work for himself, fulfilling his dream in creating his culinary company, The Tasting Spoon, in 2010. We met with him in Newport Coast to talk about his epic journey, and how it felt to become a “Chopped” Champion.

Q: You started cooking as a child with your father. Tell us about your dad and what types of dishes the two of you cooked together.

JOE YOUKHAN: My dad has been a huge inspiration for me. He’s been cooking since before I was born, so everything I know of him is being a chef. He’s always cooked in Italian restaurants, so what I know is really old school Italian-American—everything with sauce and cheese on it, you know, the tasty stuff.

Q: When did you move from New York to Orange County, and what do you enjoy most about California?

JY: I moved from New York to Orange County when I was a sophomore in high school. I love everything about California—amazing weather and everybody is super chill.

Q: Can you tell us about the inspiration behind The Tasting Spoon truck?

JY: Rustic Italian cuisine always spoke to me as far as really great comfort food that everybody enjoys, including myself. I’ve always gravitated towards that, and I thought people would appreciate that out on the streets.

Q: Before your success on “Chopped,” The Tasting Spoon was featured on “Eat St.” Did that shake up business?

JY: Yeah, “Eat St.” was a huge feature for us that focused on the truck and what we were doing. It definitely showed everyone on a large scale that we were serious, doing everything from scratch, that we’re committed to very high quality food and service.

Q: The recipe for your Pizza Bianca was chosen for the “Eat St.” Cookbook. Any plans to do a full cookbook of your own?

JY: Absolutely. I would love to. One of my projects on my list is doing a cookbook. Seeing recipes like the Pizza Bianca in the “Eat St.” cookbook definitely motivates me.

FOOD PHOTO PROVIDED BY CHRISTOPHER TODD STUDIOS

Q: I’ve read that you’re a black belt in Eagle-Claw Kung Fu. Is this true and what is Eagle-Claw Kung Fu? It sounds awesome.

JY: Exactly, right? It’s craziness. It’s an old school, Shaolin-style Kung Fu. I’m also an ex-wrestler, and I currently train in Brazilian ju-jitsu where I’m a second stripe purple belt.

Q: You say The Tasting Spoon is Italian with influences from all over. Is there one country you are especially gravitational towards?

JY: Yeah, we like to call ourselves global comfort, because we do food that invokes that sense of grandma’s cooking, where you’re comfortable and being taken care of, but we’re using ingredients and techniques from all over the globe. Outside of Italy, I would say that Spain, Peru and France are where we pull a lot of influence.

Q: What’s the most popular menu item on the truck?

JY: That’s a hard one; there are a lot of great dishes. I would say one that’s really popular right now is our Lobster, Crab and Brie Panini. We do that on brioche, and it has Calabria chili aioli, green onions and cilantro.

Q: Do you have any recommendations for eating off the truck during summer?

JY: Our Peruvian style ceviche. My sous chef is Peruvian, so he brings a lot of influence to the menu along with the ceviche. I look forward to every summer when it gets hot.

Q: How important is using social media for your business?

JY: Social media is huge for our business. We do a tremendous amount of marketing and advertising through Facebook, Twitter, Instagram and our website.

It’s essential for what we do.

Q: What’s your favorite meal in Orange County?

JY: My favorite meal is sushi, because it’s not cooked. I cook all day, everyday, so to have something that’s not cooked, unadulterated and just a pure expression of an ingredient is amazing.

Q: Your business does a lot of catering events. What’s your most memorable catering experience?

JY: Right when we started, we did a 14-course wedding dinner in Emerald Bay for 150 people right out of the truck.

Q: So, congratulations on winning “Chopped!” What was that experience like?

JY: “Chopped” was nothing short of being completely amazing. I’m a huge “Chopped” fan and a huge Food Network fan, so to be at the Food Network, in Manhattan, on the set, to see judges that I know and respect, hearing Ted Allen’s voice—the voice I normally hear on TV—to be there doing it, it was surreal. When it’s go time and you open up those baskets and you don’t know the ingredients, you don’t even know the judges when you start, so I was thinking—am I going to make it through this? Right when I opened the basket I felt confident and like I would walk away with a victory. It was the most amazing culinary experience of my life so far.

Q: Any plans on scaling The Tasting Spoon with more trucks or opening a permanent space?

JY: Yeah, absolutely. The Tasting Spoon to me is a culinary company. We never want to limit ourselves to saying, “We’re just a truck or a restaurant or a catering company.” I think the natural progression is to go brickand-mortar and have a home base. Also, the fact that I love so many different cuisines, I’d love to launch different trucks with different concepts.

| JULY 2014 | 85

“I will say again, that the people I get

to work with inspire me to want to do other things. Working with Keith at RED O Newport and Efren on Melrose has opened up my world to doing other things.”

Chef: Rick Bayless Restaurant: Red O Shows: Top Chef Masters & Mexico­—One Plate at a Time

86 |

| JULY 2014

PHOTO BY: © Paul Elledge

RED O 143 Newport Center Dr Newport Beach, CA 92660 949.718.0300 www.redorestaurant.com

Less is More

R

ed O was one of the first long-awaited restaurants set to help revive the dining scene at Fashion Island. Since opening last November, the steam has not settled and it remains a well-known hot spot in Newport Beach. Known for authentic regional Mexican cuisine, and a surplus of specialty tequilas (their tequila wall has become a selfie-hot-spot on Instagram) RICK BAYLESS of Chicago has been welcomed to Orange County with open arms, and continues to favorably fill our stomachs.

Q: Congratulations on all of your success with Red O Newport Beach. Are there any plans to open another restaurant in Orange County in the future?

RICK BAYLESS: Not currently. We really want to get established with our flagship place at Fashion Island.

Q: What do you love most about Orange County?

RB: The people. When I arrived, the first thing someone said to me was, “We are so glad you are here!” and that is the best welcome!

Q: You started with PBS over two decades ago. What do you love about PBS and how have they helped shape your culinary career?

RB: I like the educational aspect and that I am allowed to travel and not be in a studio. It’s like I am still teaching classes but now it’s on TV. Q: You’re on season 9 of “Mexico—One Plate at a Time. ”Tell us the focus of this season and what it’s all about.

RB: We are actually starting season 10! It will focus all on Mexico City.

Q: What was it like to win “Top Chef Masters?”

RB: Amazing, exhausting, thrilling. I couldn’t believe it.

Q: If you were to open a non-Mexican cuisine restaurant, which cuisine would you choose?

RB: I love Thai cuisine—it has a lot of spices that are fun to work with.

Q: What are your favorite places to travel?

RB: The next place I will go! I just got back from Brazil and it was amazing!

Q: What inspires you to create new restaurant concepts?

RB: I will say again, that the people I get to work with inspire me to want to do other things. Working with Keith at RED O Newport and Efren on Melrose has opened up my world to doing other things.

Q: What is your favorite summer cocktail?

RB: That’s tough because I try different things all the time—you can’t go wrong with a hand-shaken margarita.

Q: Must have menu item at Red O Newport Beach?

RB: Those guys would kill me if I picked out one thing! The menu is always changing and growing. It’s exciting. Come in more than once and try it all. They are working hard and I am thrilled with the outcome!

PHOTO BY: Adam Gentry

PITFIRE PIZZA - COSTA MESA 353 E 17th St Costa Mesa, CA 92627 949.313.6333 PHOTO SHOOT LOCATION: MAR VISTA 12924 Washington Blvd Culver City, CA 90066 424.835.4088 For all locations visit: www.pitfirepizza.com

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| JULY 2014

M EA L S

DECONSTRUCTED

Meals

DECONSTRUCTED

CHOP. CHOP. PIECING TOGETHER ONE OF OUR FAVORITE SALADS AT PITFIRE PIZZA WRITTEN BY: MINERVA THAI PHOTOGRAPHED BY: DUC DUONG

IT’S THE PREP WORK THAT WORRIES YOU. DO YOU SLICE, DICE OR CHOP? How much do you really need of that? And yet, each ingredient is distinctive and integral like an instrument in a full-sized, crunchy orchestra. The songs of “Crisp” and “Snap” can only be played as beautifully as they are with the freshest of the fresh and the perfect harmony of carefully conducted pieces.

You might be hesitant to shell out entree prices for what is seemingly just lettuce and dressing, but think about how reluctant you often are to make your own at home. With so many parts in play, salads can be quite complicated but well worth it when composed correctly.

We have always been supporters of letting ingredients really shine in their true forms and flavors; what better way for them to demonstrate that than raw and ready for consumption? Great salads showcase vegetables’ natural flavors with just the barest of assistance from dressings, and here, we take a look at a great salad from a somewhat unexpected place.

We looked around and admired the work of well-known LA architect Barbara Bestor, a design that won the restaurant both an award from the American Institute of Architects and a James Beard Award nomination for Outstanding Restaurant Design in 2011.

| JULY 2014 | 93

1 3

2

4 7 5

9

11

8

6

10

Ingredients

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1

ROMAINE

4

PROVOLONE

7

CHERRY TOMATOES

10

PEPPERONCINI

2

RADICCHIO

5

ROASTED CORN

8

GARBANZO BEANS

11

OREGANO

3

ICEBERG LETTUCE

6

OLIVES

9

RED ONIONS

| JULY 2014

with the option of adding on Zoe’s Meats salami and pepperoni or grilled chicken.

stylish but practical behemoth of a pizza oven greets you upon entrance. It is where the magic happens for Pitfire Pizza’s Mar Vista location—a kiln befitting of the volume of pizzas that must go in and out on a daily basis as customers flock for good eats. Founded in 1997 by David Sanfield and Paul Hibler, Pitfire Pizza was built on the premise of providing pizza topped with the freshest, seasonal ingredients as well as creating a space to which the community could congregate for a good time. We looked around and admired the work of well-known LA architect Barbara Bestor, a design that won the restaurant both an award from the American Institute of Architects and a James Beard Award nomination for Outstanding Restaurant Design in 2011. However, we weren’t there to talk pizza or paint colors; we wanted to know more about what else Executive Chef Andrew Lakin has up his sleeve.

A

Q: How did you get involved with Pitfire?

Andrew Lakin: I met Paul through a mutual acquaintance. We were both interested in dough, the process and fermentation. We talked about how we both wanted to make great pizza and great bread, and here I am now going to all the locations to make sure the food is consistent. We work seasonally, showcasing beautiful products that are in season. For example, in the summer, there are heirloom tomatoes that are perfect.

Why use anything else?

Q: Can you tell me about the salad we’re deconstructing today?

AL: This is the Hand Chopped Salad based on the Brown Derby Chopped Salad, which has a story of how the first chef chopped it all on marble in the back to keep everything cool. Paul put this on the very first Pitfire menu. It has a lot of great ingredients—Romaine, iceberg lettuce, radicchio, garbanzo beans, cherry tomatoes, red onions, Provolone, roasted corn, pepperoncini and olives with the option of adding on Zoe’s Meats salami and pepperoni or grilled chicken.

Then, the oregano brings it all out. We break a little bit of oregano right into the salad at the last minute for its oils. The dressing is made in-house from red wine vinaigrette, oregano, a small amount of mustard and some garlic.

Our pepperoni and Genoa salami are from Zoe’s Meats in Northern California.

Q: How often do you get your produce in for your menu of salads?

AL: Mar Vista is the second busiest restaurant for Pitfire Pizza. It’s easy to maintain freshness here because of that. Within an hour of the produce showing up, a large chunk of it is already gone; by the time we have processed it, people have ordered it. It rarely hits the walk-in refrigerator.

It is delivered everyday and sometimes, a second delivery is needed. We go through four or more cases of Romaine in a day, three cases of chicken and 40 pounds of steak for the steak salad and panini. In just over 10 days, we can usually get through 1,800 kale salads and 1,500 chopped salads company-wide.

Q: Do you source locally?

AL: With our volume, it’s too difficult to go to farmers markets ourselves, but we work with LA Specialty to source from local farmers that

"

we’re happy with (our favorites). We seek out those people who think the same way as we do and find a relationship with them instead of buying from 50 different people. We look for the best from the guy who is on the same page as us. You get a sense of community that way.

Our pepperoni and Genoa salami are from Zoe’s Meats in Northern California. They are a local artisan company that does not use nitrites and only has hormone-free pork. We know the owner, George, who comes down often. We talk about product a lot, and it builds a sense of community where you know both the customer who eats the product and where it comes from.

It’s good to know everyone involved. George even came up with a special salami just for us that is peppery and garlicky—we use that on the Sausage Party pizza. It’s just nice to have that kind of relationship with the purveyor where they create something exclusively for you.

Q: Fantastic! Just curious, how early do the staff arrive for prep work?

AL: The first person gets in at 7am, but most stores open between 6-7am. They receive product, open doors and turn everything on— the wood ovens take a few hours to get ready and the dough takes a few hours to get to the right temperature.

Q: And lastly, is there variation in the menu?

I want to know where else I can get this amazing salad.

AL: Oh, no. It’s a fascinating concept where each store is tailored to the surrounding community, but the menu is the same. If you order our Margherita pizza, it’ll look the same in all seven locations, but the restaurants are very different. Community is very important to the company. What you love in Mar Vista won’t be the same as what you love in North Hollywood. NoHo is very artistic and the patio there showcases local bands and musicians who also wait tables, whereas Mar Vista has a huge amount of children and young families.

We’ll do pizza-making parties here and are the go-to for soccer and Little League teams. The vibe will vary depending on where you are and so will the design.

The dressing is made in-house from red wine vinaigrette, oregano, a small amount of mustard and some garlic.

"

| JULY 2014 | 95

AD

Cocktailware Curator and Master Mixologist Gabrielle Dion Shows Orange County Connoisseurs Her Secrets in Her New Storefront

WRITTEN BY: ED HALEY PHOTOGRAPHED BY: NANCY VILLERE

THE EXPERT GABRIELLE DION Owner/Creator, The Mixing Glass

Deathbed Drink: The Chartreuse Swizzle

E

veryone should have a home bar; yet, although it may seem easy to run down to the local liquor store and throw some things together, to truly do things right, you need to ask a pro. We’ve sought out that pro for you. No need to look any further than Orange County’s own master of mixology, Gabrielle Dion. Considered by many to be one of the best bartenders in Orange County, she is sharing her talents with the public with the opening of her personal cocktail hive called The Mixing Glass in Costa Mesa’s trendy OC Mix. The store is an absolute playground for any cocktail dreamer looking to build his/her own worthwhile bar or simply those wanting to learn how to make that crafty drink. Think Sur La Table for the bar world. After a few minutes of hanging out with Gabrielle in her shop full of wall-to-wall bar tools and ingredients, she will immediately get you excited about all of the details that go into the craft of cocktail making. Dion’s new shop—draped with every type of glassware imaginable as well as creative shapes for ice cubes to serve with your swanky drinks and an entire ode-to-bitters wall—shows off her obsession with the world of craft cocktail making.

“I feel like a good bartender should be able to make anyone enjoy any type of spirit.”

Q: So, you were a bartender before all of this?

Gabrielle Dion: Yes! And, I still am. I’m more of a consultant these days and will train and assist bar establishments with getting their ideas and menu off the ground.

THE MIXING GLASS 3313 Hyland Ave, Ste A-6 Costa Mesa, CA 92626 714.975.9952 www.themixingglassshop.com | JULY 2014 | 99

Q: Kind of like a hired gun?

GD: Pretty much. I will train their staff based on the menu and give a lot of oversight on how they should do things based on their concepts and seasonality. I helped with the Blind Pig in Rancho Santa Margarita, and then, I’ve been doing Broadway for a while now as well as Charlie Palmer before that.

Q: And how did you decide to make your next step The Mixing Glass?

GD: This all started because of a sheer necessity for myself, actually, and not being able to get any of this stuff locally. Things like the bitters that are hard to find and to actually have to even purchase an expensive bottle of bitters without knowing what you’re getting or how they taste.

Q: So your store offers bitters tastings?

GD: Yes, we offer a variety of up to around 70 different flavors and growing. Bitters are huge for us, as well as all the different bar tools and things that you see in here. I really wanted to make it easy for the average person to be able to come to one place and get a “hands on” experience with anything that they might be looking for.

Q: Do you cater only to the average home bar dreamer?

GD: We are about 25 percent bartenders and industry types with the other 75 percent being the average consumer for personal use. We give discounts all the time to anyone in the industry looking to provide their establishment with products and tools.

“I really wanted to make it easy for the average person to be able to come to one place and get a ‘hands on’ experience with anything that they might be looking for.”

Q: It does seem like a Sur La Table for bar wannabes.

GD: About 10 years ago, you would maybe go buy a cookbook to try and mimic a recipe from your favorite restaurant. Then, you would go home and realize your knives weren’t good enough or you didn’t have the right tools. Enter Sur La Table, where now you can find everything you need as well as get training on how to actually prepare that favorite recipe.

Why not have this for a bar? That’s the concept behind The Mixing Glass. People these days are also very interested in what ingredients go into that certain cocktail and even how healthy it is. These are the things we will teach you here.

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Q: Does The Mixing Glass offer classes for anyone interested in learning recipes?

GD: Yes! We offer a great beginner class called Bar Mechanics 101 that is based on the proper techniques of the building blocks of cocktail making. Then, we have classes that will go into more detail on making seasonal recipes and more in depth ingredients.

Q: How do you feel about the recent emergence of the “craft cocktail” trend that has been going on? I feel the vodka staple has definitely faded.

GD: It’s awesome! As you can see, I get very excited about the craft, and I also do feel that the flavored vodka will more than likely become less and less popular even though makers are still churning them out. My favorite flavored vodka is gin.

Q: How can interested customers find more information on all of this?

GD: We have a website at www.themixingglassshop.com.

Q: A lot of people don’t know this about gin. I personally have a hard time with gin, and I’m not a huge vodka person. I feel a lot of people are trying really hard to move away from the vodka phase.

GD: I feel like a good bartender should be able to make anyone enjoy any type of spirit. You have to know your audience. I’m not going to take a customer who has never had a whisky drink and make them an Old Fashioned. I would make them something simpler like the classic Gold Rush that is a little easier and approachable for them to gradually get into.

Q: Last question: what’s your favorite cocktail?

GD: Easy. The Chartreuse Swizzle invented by Marco Dionysos.

| JULY 2014

Q: How much further are you looking to take the business?

GD: We would love to expand and have locations in other cities.

Q: Ok, seriously last question: what’s one of your favorite local watering holes?

GD: 320 Main in Seal Beach. They do drinks classically and really know what they are doing.

PHOTO BY: Frank Ishman

shop

July 2014

109 SHOP EXPERT Former Microsoft Professional and Paper House Owner, Andrea Young Opens Union Market Tustin

114 SUMMER FASHION SPREAD Cutting Edge Clothing, Y-3 Offers Classic Clothes With a Hip Twist

127 LOCALE LOOKS We Solve Your Date Night Dilemma by Discovering Fun Alternatives to Your Average Evening Rendezvous

INSERT THAT’S WHAT SHE SAID

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SUMMER FASHION SPREAD They Had a Bright Future

NUBRY Offers Opening Day Fashion Tips, After Party Pointers and Betting Advice in Our Annual Guide to the Del Mar Races

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JULY 2014

market San Fran’s Ferry Building Inspires Andrea Young to Open Union Market Tustin WRITTEN BY: JENNIFER LE PHOTOGRAPHED BY: ADAM GENTRY

THE EXPERT ANDREA YOUNG Owner/Operator, Union Market Tustin

Also Opened: OC MIX

“S

he’s my theatre girl. She’s playing Annie in ‘Annie’ right now. My husband and I spend a lot of time supporting her passion,” she enthuses while whipping out her iPhone to show me a picture of her daughter. She not only deserves a “Mom of the Year” award for being an outstanding (not to mention fabulous) full-time mom, she is also a business-minded woman with a few projects up her sleeve.

She’s worked for Microsoft for several years. She’s even created her own business, The Paper House, which was up and running for 10 years in Newport Beach. Meet Andrea Young, the woman orchestrating the works behind Union Market Tustin, alongside her husband, Russell. It’s the latest project that’s about to take the county by whirlwind. “All under one roof” is the concept formulated from Young’s inspiration, the Ferry Building based in San Francisco, which sparked the idea for Union Market Tustin. “It’s the San Francisco Ferry Building of Orange County,” she tells us.

This marketplace is where a mixture of eateries, boutiques and retailers align to create what sounds like the perfect shopping experience for customers—all under one roof. Shopping made convenient and easy, and we couldn’t be happier! Young fills us in on the latest.

“It’s all under one roof. It’s a great environment where you can go get wine, buy a pillow, taste some olive oil and grab some cheese—it’s an experience.”

Facebook: Union Market Tustin | Instagram: @unionmarkettustin www.unionmarkettustin.com PHOTO SHOOT LOCATION: Ornate Home on Balboa Island 327 Marine Ave, Newport Beach, CA 92662 | JULY 2014 | 109

Q: What were you doing prior to opening The OC Mix and Union Market Tustin?

Andrea Young: I owned a retail store named The Paper House where I sold highend invitations, stationery and gifts. I had that for 10 years in Newport Beach.

That was my inspiration for this entire concept. What happened was the market dropped, and I was paying $8,000 in rent. I wanted to build a space for all the stores to go to and have affordable rent and smaller square footage.

leasing. We design together; we mostly do everything together, but that doesn’t mean we don’t bicker.

Q: What was the creative thinking process behind Union Market Tustin?

AY: I wanted to create a space where Newport moms could shop, but so could their moms and so could everyone! It’s all under one roof. It’s a great environment where you can go get wine, buy a pillow, taste some olive oil and grab some cheese—it’s an experience. I wanted to give those people the opportunity to have a great space to be in.

Q: What advice would you give to new business owners?

AY: The owner-operated businesses are great, because the passion is there. When the owners are present, they make it happen. Our whole concept was to have owner-operated stores. For example, one of our tenants, Leonard Chan, works in every single one of his restaurants. He owns Rolling Boil, Hatch, Taco Bandito and Grain & Vine. He works in all of them; it’s amazing!

Q: What do you think is the target audience for Union Market Tustin?

AY: Our audience really ranges. For example, my mom is 70, and she loves cruising around Union Market or The OC Mix because there’s stuff for her there.

Then, there’s the young mom who needs to buy baby clothes or the hipster that needs to hang out and have coffee. It really hits everybody!

Q: What are your favorite go-to places to shop?

AY: I love all the stores of our projects. I’m working, but I’m shopping all the time.

I’m shopping as I’m working. I buy from all of them; I eat at all the restaurants. We support them completely—100 percent.

Q: You mentioned that the Ferry Building is the source of your inspiration. Can you elaborate more on that?

AY: One of my favorite places to go is the Ferry Building in San Francisco.

That’s where my inspiration comes from: small stores, gourmet food and a great atmosphere. It’s a building where all the ferries land; the ferries come and go to take workers to work. I lived there for 10 years. The building was gorgeous and was converted into this beautiful destination place. There was a farmers market five days a week, great restaurants and wine tastings. That was my inspiration. I wanted to build a “Ferry Building” here in Orange County. It’s a killer, beautiful, ornate building. It’s amazing. You walk down and there are stores on each side.

We have the same idea, but they are all food. Mine is a mixture.

Q: What kinds of stores are opening at the Union Market Tustin?

AY: What’s different at Union Market is we are going to have huge restaurants.

We have Rolling Boil, Taco Bandito, Hatch, The Kroft and Kettlebar, and we have a cool wine bar, Grain & Vine. Unlike The OC Mix, it’s a lot more food-oriented.

I have a whole gourmet food section. We will have about 10 boutiques: clothing, jewelry, home decor and stationery.

Q: What is your favorite part of being an owner?

AY: It’s the tenants and meeting the people. It’s completely based on their passion for their business and them as a person. It’s totally the feel and the vibe of the person, and how they fit into our place.

Q: Any shopping tips for the aspiring fashionista?

AY: I would say don’t let people talk you into something that you know does not look good. It happens all the time, don’t you think?

Q: What three essential pieces do you think every girl should have in her closet?

AY: Good shoes, a good belt and a bracelet!

Q: What’s next for your career?

AY: We are working on projects in many other cities. We plan on opening five more within the next two years.

Q: Lastly, can you give us a glimpse into what your typical workday is like?

AY: I get up and get my daughter ready for school. We have set meetings almost everyday. We have design meetings in the morning, so we go over any questions or changes. Around mid-day, I meet with Cindy Avila about all our tenants. We place them on our layout. We walk the site to make sure they’re building it correctly. All day long, I’m Facebook’ing and Instagram’ing, because I know what I want to put out there for Union Market Tustin. We usually have a group lunch with all our employees. In the afternoon, I send out contracts, then pick my daughter up from school, make dinner and have a cocktail! (laughs)

Q: How do you and your husband, Russell, divide up the workload? Does he manage one aspect, and you, another?

AY: He scouts out our properties, helps with construction and design. I do all the

“There’s the young mom who needs to buy baby clothes or the hipster that needs to hang out and have coffee. It really hits everybody!”

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FUTURE THE VIBRANT Y-3 SHINES AGAINST A LESS COLORFUL TOMORROW

PHOTOGRAPHED BY: FRANK ISHMAN | STYLED BY: BRITTANY HART HAIR & MAKEUP BY: BRIE LEACH, MAKE UP FOR EVER MODELS: Ariana Lamour, Lauren Rhorer & Ryan Irby of BRAND Model & Talent Agency, www.brandtalent.net CLOTHING PROVIDED BY: Y-3 La Jolla 7852 Girard Ave, La Jolla, CA 92101 858.551.9911 | www.y-3.com

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PHOTO LOCATION: Pirate Coast Paddle, www.piratecoastpaddle.com, WOMEN’S APPAREL PROVIDED BY: House of Au+ORA, www.au-ora.com, WOMEN’S ACCESSORIES PROVIDED BY: West of Camden, www.westofcamden.com, MEN’S APPAREL PROVIDED BY: Scouts Honor, www.facebook.com/scoutshonorshop, MEN’S ACCESSORIES PROVIDED BY: Pirate Coast Paddle Company, www.piratecoastpaddle.com

Locale Looks Pick Me Up at Seven!

TAKE A LAID BACK APPROACH TO GETTING DRESSED UP WITH THESE COOL, SOCAL DATE NIGHT LOOKS WRITTEN BY: KRISTAL DOCTER | PHOTOGRAPHED BY: JUSTIN SWINDLE | STYLED BY::SHILOH MCKASSON MODELS: James Ingram and Taylor Nen of BRAND Model & Talent Agency, www.brandtalent.net

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Date night can mean a movie and an exquisite meal…most of us would be perfectly content with that idea. A great night out is truly about spending quality time with your sweetie, right? Or, you might try changing it up to make your next nighttime rendezvous a little more exciting with a few unique options offered right here in the OC. We don’t want your summer lovin’ to get stuffy, so we’ve planned your next date for you. We found interactive cocktails, coasting around the Back Bay or tapping a one-of-a-kind cask—you decide.

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‘O Sole Mio WHERE? Il Dolce 1902 Harbor Blvd Costa Mesa, CA 92627 www.ildolceoc.com We love this little, family-run Italian eatery. Nothing in Orange County comes closer to our favorite pizzerias lining the piazzas of Rome, so why wouldn’t this be on our list for fun date nights? Il Dolce has been consistently voted for serving the best pizza pie in Orange County, and we agree! Owners/husband and wife team Roberto Bignes and Fernanda Masuero make everything inhouse, from the pizza dough to the Mozzarella. And if you call ahead, Roberto might even take you and your date in the kitchen to show you how it’s done. Take the freshly fired pizza to go for a late night snack, so you and your honey can try the pasta. Order whatever Roberto has on special that day. We love the Penne Arrabiata with Calabrian Pepperoncini paired with Prosecco for her and Peroni for him.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Coral Tank by: Taim Boutique 1259 S Coast Hwy Laguna Beach, CA 92651 www.taimboutique.com Gold Skirt by: Blue Eyed Girl 1200 S Coast Hwy #106 Laguna Beach, CA 92651 www.shopblueeyedgirl.com WOMEN’S ACCESSORIES PROVIDED BY: Taim Boutique MEN’S APPAREL PROVIDED BY: Scouts Honor 6226 Irvine Blvd Irvine, CA 92620 www.facebook.com/scoutshonorshop

If you’re going to learn to make pizza, pull your hair back and pop on some earrings for sparkle. Keep it truly Italian, ladies, with a fitted, striped mini and a feminine top with a bold pop of color. Add a statement ring, which can be shown off while delicately sipping your Champagne. He won’t be able to resist you in this figure-flattering ensemble. An updated plaid button-up for him matches her sultry sophistication. And guys, we always love you in a great pair of dark, dressed-up jeans.

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Nothing

in Orange County comes closer to our favorite pizzerias lining the piazzas of Rome, so why wouldn’t this be on our list for fun date nights?

The

more grown up you can still enjoy consuming beer from a keg, but how about a cask (aka mini keg) filled with creative craft brews like Hot Tamale Red Trolley?

He’ll Want to Tap This...

WHERE? KARL STRAUSS BREWING COMPANY 901 S Coast Dr Costa Mesa, CA 92626 www.karlstrauss.com

Thursday nights are no longer for college keg parties, but not to worry. The more grown up you can still enjoy consuming beer from a keg, but how about a cask (aka mini keg) filled with creative craft brews like Hot Tamale Red Trolley? Every Thursday, starting at 5pm, Costa Mesa’s Karl Strauss Brewing Company taps a truly unique mini keg and passes around samples for everyone. Because they add different ingredients to each cask, you’ll get a taste of a brand new, exclusive brew each week! Check the cask calendar for specific flavor pairings. We recommend cozying up with your boo in a booth with their signature Big Beer Burger to share which goes perfectly with their Mosaic Wheat Ale. All of the ingredients, which compose the Big Beer Burger, contain variations of Karl Strauss’ specialty beers, including being basted with Karl Strauss Amber and topped with Red Trolley Ale onions and IPA mushrooms. We’re certain your boy will thank you for this date night option.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Kimono & Shirt by: West of Camden 3409 E Coast Hwy Corona Del Mar, CA 92625 www.westofcamden.com Jeans by: Taim Boutique 1259 S Coast Hwy Laguna Beach, CA 92651 www.taimboutique.com WOMEN’S ACCESSORIES PROVIDED BY: West of Camden MEN’S APPAREL PROVIDED BY: North Menswear 380 Glenneyre St Laguna Beach, CA 92651 www.northmenswear.com Socks by: Scouts Honor 6226 Irvine Blvd Irvine, CA 92620 www.facebook.com/scoutshonorshop

Since you’ll be sharing beers and burgers with your boy, keep your look casual but pretty—it is a date after all. Ladies, pick a kitschy dolman tee and a pair of Mavi Jeans with a more sophisticated, ‘70s-style wash. Add some femininity by topping off your ensemble with a soft, lace kimono, because we want all eyes on you, and this statement piece will make that happen. Accessorize with a simple but beautiful gold necklace by Rope the Moon for that special touch. And guys, we like to know that you put in a little extra effort for us when you’re taking us out for a night on the town, too, so pay attention to the details. Every guy (and girl) should have a chambray shirt in his closet, but how about a red chambray shirt

by Taylor Stitch? Throw on your good jeans and add a little quirk by finishing off your look with a pair of fun socks by Richer Poorer. The two of you will be the coolest pair in the crowd. | JULY 2014 | 131

Absinthe Minded WHERE? MESA 725 Baker St Costa Mesa, CA 92626 www.mesacostamesa.com This once obscure lounge has now become the spot for swanky socializing and classy cocktails for the “it” crowd. MESA—celebrating its five-year anniversary—even draws the cool kids down from LA for their eclectic DJ sets and super fun Sunday brunch parties. The impressive retractable roof and sexy setting will surely score points in the area of romance. The staff here will even accommodate extra touches like putting rose petals on the table and greeting you and your date with an apéritif if you call ahead. We recommend reserving a cabana on a Wednesday evening (between 7:30pm and 10:30pm) for live jazz from the Todd Oliver Trio and the tableside absinthe cart, which is also unique to this lounge. MESA has mastered the art of presentation with this beautiful piece, and for only $12 per person, why wouldn’t you try it? After a few sips from the absinthe fountain, relax into the booth for that intimate moment she’s been waiting for all night. Is it getting hot in here? Make it even hotter with a steaming side order of mussels, which are delectable and fun to eat with your fingers.

Reservations stop at 10:30pm, and open seating begins after 11pm.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Top by: West of Camden Lindsey Wright 3409 E Coast Hwy Corona Del Mar, CA 92625 www.westofcamden.com Bra by: Blue Eyed Girl 1200 S Coast Hwy #106 Laguna Beach, CA 92651 www.shopblueeyedgirl.com WOMEN’S ACCESSORIES PROVIDED BY: West of Camden MEN’S APPAREL PROVIDED BY: Dark Long-sleeved shirt by: North Menswear 380 Glenneyre St Laguna Beach, CA 92651 www.northmenswear.com Pants by: Scouts Honor 6226 Irvine Blvd Irvine, CA 92620 www.facebook.com/scoutshonorshop MEN’S ACCESSORIES PROVIDED BY: West of Camden

The setting at MESA is super sexy, but why stop there? Attract your man’s attention with a cropped, see-through top over an elegant, floral-printed bralette from Free People. Make your legs look a mile long with tomato red, high waisted pants and accessorize thoughtfully with a cute clutch.

With this steamy look and a few sips of his favorite absinthe, he won’t be able to take his eyes off you. Guys, keep your cool in tan chinos and a quality dark shirt, and don’t be afraid to make accessories the star of your outfit. Try piling on a few masculine beaded bracelets from Rope the Moon.

Only a real man can pull these off.

The

setting at MESA is super sexy, but why stop there? Attract your man’s attention with a cropped, see-through top over an elegant, floral-printed bralette from Free People.

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One-Night Stand WHERE? Pirate Coast Paddle 1131 Back Bay Dr Newport Beach, CA 92660 www.piratecoastpaddle.com What better way to get to know someone than by sharing the experience of an activity-oriented date…especially for first dates? It’s a great way to interact and be yourself.

Take advantage of the beautiful coastal views that surround our residences and try stand up paddleboarding.

You don’t have to be an athlete to get up, and what girl doesn’t dream of drifting through the bay while holding hands with her honey? SUP’ing can be truly serene if you go during dusk when nature is at its finest—plus, it’s a great workout! Pirate Coast Paddle located off of Back Bay Drive has taken stand up paddleboarding even further for those truly seeking an enchanting experience. By adding waterproof LED lighting to the bottom of the boards, SUP’ers can now paddle at night! Pirate Coast Paddle’s SUP Glow Night Tours are offered at $30 per person.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: House of Au+ORA www.au-ora.com WOMEN’S ACCESSORIES PROVIDED BY: West of Camden 3409 E Coast Hwy Corona Del Mar, CA 92625 www.westofcamden.com MEN’S APPAREL PROVIDED BY: Scouts Honor 6226 Irvine Blvd.

Irvine, CA 92620 www.facebook.com/scoutshonorshop MEN’S ACCESSORIES PROVIDED BY: Pirate Coast Paddle Company 1131 Back Bay Dr Newport Beach, CA 92660 www.piratecoastpaddle.com

When you’re on the water, you don’t need much for clothing, but that still doesn’t mean that you shouldn’t stand out. Ladies, bring it with a brightly colored bikini top and printed bottoms from House of Au+ORA, and if you don’t think you’ll fall in, feel free to add a few neon bracelets by Cruciani. This vivid swimwear palette will assure that he will notice you even in the still of the night.

For the men, keep it classic and masculine with a pair of Quiksilver boardshorts, and a flat-billed hat is always hot.

Don’t worry about bringing your own, because Pirate Coast Paddle sells them for $10. Packing a hoodie is a good idea, too. Wrap your girl in it after your above-water adventure with a quick cuddle on the sand before calling it a night.

This

vivid swimwear palette will assure that he will notice you even in the still of the night.

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PHOTO BY: Jeff Farsai

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July 2014

138 TO-DO LIST Outdoor Movies, Art Parties and Unconventional Eating Are Just a Few of the Items We’ve Included on Our Thrilling Three-City Summer To-Do List

154 FIRST TIMER’S GUIDE Go Ahead and Jump! Our Bravest Writer Channels Chuck Norris Before Gliding Over San Diego

160 GUIDE From an Insider’s Guide to Playlists That Will Please Everyone, Let Us Be Your Personalized “Lonely Planet” for Your Summer Road Trip

187 DO EXPERTS

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Let These Six Orange County Dudes Motivate the Next Move in Your Career

DUDE. Six of Our Favorites From the Male Species

Professional Skateboarder Greg Lutzka

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NEWPORT DUNES 1131 Back Bay Dr Newport Beach, CA 92660 949.729.3863 www.newportdunes.com

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99 LOCALE MAGAZINE Summer To-Do Guide

things and a pitch is one A MIXED BAG OF EVENTS AND ACTIVITIES TO KEEP YOUR SUMMER FULL OF FUN

WRITTEN BY: ALEXA ERICKSON & EMILY VILLANUEVA PHOTOGRAPHED BY: ANGELICA BONGIOANNI STYLED BY: STYLE BY F.E.A MODELS: Jennifer Hawkins & Sam Haiden of BRAND Model and Talent Agency, www.brandtalent.net | JULY 2014 | 139

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stunning and sophisticated rooftop bar at West Hollywood’s Mondrian Hotel, Skybar offers an unmatched 360 degree view of the city. The 700 square foot bar is an open-air canopy covered in ivy that hosts a swanky poolside hangout. Open until 2am, you can enjoy the sunshine by day and the panoramic view of the city lights by night. morganshotelgroup.com

Orange County is often overshadowed by its glitzier neighbor, Los Angeles when it comes to the live music scene, but it is not to be underestimated. Come here to check out a truly eclectic array of bands, from the aforementioned indie darlings to husky-voiced folk singers to rappers like Schoolboy Q. observatoryoc.com

One of the best markets in Orange County is the Dory Fleet Fish Market right next to Newport Beach Pier.

Get to know the fishermen who can be found hauling in the catch of the day and filleting it on spot. doryfleet.com

TAKE IN THE CITY VIEWS AT SKYBAR: The

ROCK OUT AT FYF: This

SHOP

bite-sized festival packs the indie/rock music punch of Coachella into one chaotic, end-of-summer bash. The festival, which has majorly matured from its DIY, Echo Park roots, is also one of the most affordable in the circuit, at $99 for a weekend pass. fyffest.com

GET A PITAYA BOWL AT JUICE KABOOSE: The

acai bowl has already made a name for itself in the wellness world, but what about the pitaya bowl?

Dragonfruit, chock full of beautifying Omega-3s, is slated to be the next big health craze and La Jolla’s Juice Kaboose will be at the forefront. juicekaboose.com

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ENJOY FREE CONCERTS AT SANTA MONICA PIER: A favorite summer

tradition in Los Angeles, the Santa Monica pier hosts free concerts throughout the summer every Thursday night from 7-10pm. Known as the Twilight Series, the concerts range from classical to contemporary.

Bring food, wine, blankets, snag a spot and enjoy the show with the stunning sunset on the horizon of the Santa Monica mountains. santamonicapier.org

Grab a Snack at Crystal Cove’s Shake Shack

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ENTERTAINMENT

GET FISHY AT DORY FLEET FISH MARKET:

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CATCH A BAND AT THE OBSERVATORY:

Looking for a post-hike treat? Orange County’s popular, old-fashionedstyle diner, Ruby’s, has a quaint location in Newport Coast’s Crystal Cove.

Always packed, The Shake Shack, nestled cliffside and overlooking the ocean, has a scrumptious shake called the Monkey Flip. Peanut butter, bananas, chocolate and dates make up the tasty treat that you can enjoy while taking in the beautiful views. rubys.com

RELAX

MUSIC

11 Get Stylish with Ruby Mint Towels Sick of toting around the same old, boring beach towel? Amp up your style with the bold, playful and always unique designs of Ruby Mint’s signature beach towels. Meant to withstand the harsh effects of the sun, sand and ocean, these towels will not only serve as a stylish accessory, but will stay with you for multiple seasons. ruby-mint.com

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TOUR A MICROBREWERY:

VISIT THE VISIONARY SALK INSTITUTE: The

Summer is beer season and San Diego is a beer city, so why not celebrate both by touring our 50 plus microbreweries? Visit the grandfathers of the scene— Karl Strauss, Stone, Mission, Coronado, Ballast Point, AleSmith—or check out the newer kids on the block like Societe, Lost Abbey, Modern Times, Pizza Port and Hess Brewing, a tiny new nanobrewery. If you can’t choose one, sign up for a tour with Brewery Tours of San Diego for an all-day, multiple-stop, brew-crawl complete with lunch, transportation and free swag. brewerytoursofsandiego.com

non-profit scientific research institute founded

by Polio vaccine developer John Salk ranks among the top independent institutions in the country for disease research and life sciences and is on the National Register of Historic Places.

It has even seen five of its scientists win Nobel prizes. salk.edu

VIEWS

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from ages 7 to 12 can learn the game of baseball at the Youth Baseball Camp offered by the Los Angeles Dodgers Foundation. The four day long camp is taught by members of the Dodgers Major League coaching staff and Dodgers alumni, as well as exciting special guest appearances by current Dodger players.

The campers learn about hitting, fielding, base running and how to throw that game-winning pitch! losangeles.dodgers.mlb.com

An ode to their love of surf and food, Wahoo’s creators and brothers Wing, Ed and Mingo opened their restaurant’s doors in 1988, creating a diverse menu inspired by Mexican, Brazilian and Asian cuisine with a Hawaiian, northshore vibe. Known for their fish tacos, Wahoo’s is a local favorite. Come in and try their newest item, the Citrus Slaw Taco, filled with cheese and topped with a slaw mix made of cabbage, cilantro, onions, carrots, lime juice and secret spices. wahoos.com

LEARN TO PITCH AT DODGERS YOUTH BASEBALL CAMP AT DODGER STADIUM: Kids

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DEVOUR A DISH AT WAHOO’S FISH TACO:

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LET OUT A LAUGH AT UPRIGHT CITIZENS BRIGADE THEATER:

Amy Poehler, Aubrey Plaza, the “Broad City” gals, Rob Cordry and Donald Glover are just a handful of the talented alumni of the improv and sketch group, Upright Citizens Brigade.

The company, which has trained practically every major comedy star in the last few decades, hosts shows at its LA Theater all the time, so catch a show, tickle your funny bone and get to know the next big Comedy Central stars before they become viral sensations. ucbtheatre.com

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UNWIND AT SURF & SAND RESORT:

The crashing waves at Surf & Sand Resort are a soothing sensory overload.

Resembling a sun-washed Mediterranean village, the resort is both a quaint and stunning shoreline stay.

Stylish cabanas, comfortable chaise lounges, a scenic tile mural made by a local artist and a poolside bar make up the beachfront pool area. The resort’s signature restaurant, Splashes, pulls from both California and Mediterranean flavors to prepare topnotch dishes to guests and locals. surfandsandresort.com

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TASTE TAPAS AT IZAKAYA MASA: Has

anyone ever noticed how the best food places often have the weirdest hours? It’s like the owners know their food is so good that people will wait. They must follow this tenet at Izakaya Masa, a hidden Mission Hills gem that is only open from 6pm to 1am. Its unassuming exterior is easy to overlook, but its classic Japanese tapas-style fare is impossible to forget. izakayamasa.com

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WATCH A FLICK AT THE STONE BREW SUMMER MOVIES: Stone World

Bistro & Gardens breaks out the 12-foot screen every summer for Stone Movie nights. Every Wednesday people bring their blankets and lawn chairs for a night of crowd-pleasing cinema and beer, and this year’s schedule is full of cult hits like “The Big Lebowski,” “Fight Club,” and “Fast Times at Ridgemont High.” stoneworldbistro.com/ movies

#13 - PHOTO COURTESY OF SURF AND SAND RESORT

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SWIMWEAR PROVIDED BY: Next (available at Swimspot) www.swimspot.com, SUNGLASSES PROVIDED BY: Sunglass Hut, www.sunglasshut.com

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Take a Cruise with Pedego Electric Bikes Capable of speeds up to 20 miles per hour, the ability to travel 20-30 miles on a single charge and a quiet motor, Pedego Electric Bikes are next level. Conceived in 2007, Pedego

has created a line of electric bikes that combine style and function to provide an alternative form of transportation. pedegoelectricbikes.com

food frenzy

18 SIP A DRINK AT MOHAWK BEND: The food at Echo Park’s Mohawk Bend is to die for, but the crafted cocktails could probably raise the dead. The 100-yearold Vaudeville theaterturned-gastropub is a Sunset Blvd mainstay that boasts limited edition, liquid worksof-art from mixologist Lauren Reyes. Take her barrel-aged Brave Bull, a 28-day-old mixture of IXA Organic Silver Tequila, house-made coffee liqueur and chile de arbol, or her classic Phuket, made of Bummer and Lazarus Gin, cilantro, lime juice, Thai chili and a lemongrass twist. mohawk.la

19 DINE AT THE WINERY RESTAURANT AND BAR: Overlooking the marina off of PCH, the Winery, a sister to The District location, just opened its doors! Partners JC Clow, William Lewis and Chef Yvon Goetz have already begun a buzz surrounding the new restaurant. Pairing contemporary California cuisine in a sophisticated yet hip and lively environment, The Winery provides an avant-garde dining experience. thewineryrestaurant.net

20 FEAST AT QUEENSTOWN PUBLIC HOUSE: Queenstown Public House in Little Italy is whimsically decorated by MichaelSoriano of Vin de Syrah fame (the place looks as if an Outback Steakhouse fell down the wonderland rabbit hole, complete with upside down sheep hanging from the ceiling). But even more whimsical is the menu, a hodgepodge of interesting dishes using staple kiwi ingredients. Chow down on their unconventional, interesting fare like the Bare Lil Lamb Burger (lamb patty, blue cheese, mint jelly, beetroot). queenstownpublichouse.com | JULY 2014 | 143

Get that budding athlete of the family to spend a week with some true basketball champions! Join the 2014 NAIA Men’s Basketball National Champions for their annual youth camp this summer.

Coming off of their record-breaking national win, the Vanguard University Lions basketball team is offering all-star coaching to kids from all across Orange County. This co-ed camp is for ages 5-13, running two weeks in June and July and is not your typical camp experience. vanguardlions.com

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Central Park is to NYC, Grand Park is to LA. The urban heart of city stretches from the Music Center to City Hall and is a playground that brightly reflects the vibrancy, dynamism and diversity of Los Angeles. Take a leisurely stroll, pack a lunch, people watch, wade in the membrane pool or attend a lunchtime yoga session or concert series at this civic gathering place for all. grandparkla.org

tourist trap, but it’s stayed popular for all these years with good reason. If you’re a local, rediscover why Seaport Village is so popular; if you’re a visitor, go to see the various shops, restaurants and sculptures of this harbor hamlet. seaportvillage.com

GET DYNAMIC AT GRAND PARK: What

21 Eat Brunch at Cody’s La Jolla The cute little yellow cottage with the white picket fence is a mere 20-second stroll from La Jolla Cove, so it already has unbeatable views. But even more unbeatable is their brunch food fare like their legendary French toast (which is served all day). They also stock a good amount of local craft beers and breakfast cocktails—but beware, this place is always crowded, so make reservations. codyslj.com

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VOLUNTEER WITH SO SAY WE ALL: You don’t

have to be a quote-unquote writer to get involved with literary arts nonprofit So Say We All. The multimedia, McSweeneyesque organization puts on a variety of truly awesome and interactive happenings—from creative writing workshops (Greenroom Writing Workshop) to open-mic storytelling (Long Story Short) to sketch comedy (New Best Thing)—and has even published a collection or two showcasing San Diego’s literary community. sosayweallonline.com

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ENJOY THE ENTERTAINMENT AT SEGERSTROM CENTER FOR THE ARTS: A tastefully modern

architectural complex located in Costa Mesa, this center presents a large range of national and international productions of music, dance and theatre. With state-of-theart facilities, it’s sure to keep you captivated with productions of ballet and dance, jazz and cabaret, classical music performed by chamber orchestras and ensembles and national tours of top Broadway plays. scfta.org

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GET HIPPIE AT THE CAMP: This outdoor

mall offers up more of a “hippie” atmosphere.

Step inside SEED People’s Market for handmade recycled clothing and accessories, Organic Design

by Aggelige for succulent and cacti arrangements and The Studio for jewelry handcrafted from lampwork glass beads and fine silver. The center is filled with food fare, including gourmet vegan restaurant Native Foods and 118 Degrees for “living food” amongst an artful setting. thecampsite.com

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VISIT HYATT REGENCY HUNTINGTON BEACH RESORT AND SPA:

Overlooking the Pacific Ocean in Surf City, the Hyatt Regency stands out with its Spanish-inspired architecture. Relax at the hotel’s lagoon-style pool with landscaped sun decks and exquisite ocean views. Locals love the live entertainment offered at the hotel’s cozy Red Chair Lounge and Pete’s Sunset Grille, while many enjoy the casual poolside cuisine at Mankota’s Grill. huntingtonbeach.hyatt.com

FIND YOUR ZEN AT GRIFFITH PARK:

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For a more peaceful, meditative workout, try light day hiking, moonlight hiking or yoga in Los Feliz’s expansive Griffith Park. laparks.org

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DISCOVER SEAPORT VILLAGE: It may be a

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GET TRENDY AT LAURENLY BOUTIQUE:

A contemporary boutique located in Old Towne Orange, Laurenly Clothing Boutique is amongst the many fun stores to check out on the Orange Circle. Owned

by Lauren Miller, the shop carries trendy pieces both from well-known designers and unique, new lines waiting for you to discover them. laurenly.com

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FIND AN EVENT AT HOLLYWOOD FOREVER CEMETERY: If the idea

of being in the middle of a cemetery freaks you out, you’ve obviously never experienced the eerie beauty and fascinating history of the Hollywood Forever Cemetery, where the stars went to rest and the non-famous still flock for regular community events, music shows in the Masonic Lodge and film screenings via Cinespia. hollywoodforever.com

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GRAB A SANDWICH AT BOARD & BREW:

This Yelp-adored eatery, go-to lunch spot for, well, pretty much everyone in the North County, makes damn good sandwiches.

Sandwich shops are a dime a dozen, but quality sandwich shops that don’t use any processed meats are a needle in a haystack.

Quality is the key word at Board & Brew, where they cook their own roast beef and chicken every night and use local artisan bread and only the freshest veggies. Two more locations are to come! boardandbrew.com

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DIVE IN AT WHISTLE STOP BAR: Every night is

different at Whistle Stop, the South Park dive bar that has become famous for its bi-monthly Booty Bassment nights where nostalgic Generation Y’ers boogie down to old-school hip-hop. The little-bar-thatcould may be diminutive in size but definitely not in style with its rotating themes and activities.

Whistle Stop is where the cool AND cultured go for a cheap drink and some eclectic entertainment. whistlestopbar.com

GET WET AT SURF CAMP: If you take a quick glance around the beach cities of Orange County, you’ll notice the constant sea of surfers. Quiksilver and Roxy Surf Camps, owned and operated by Erik Nelsen, a native of Laguna Beach with a passion for the sport, provides a fun, safe and positive way to learn how to surf. eriknelsensurf.com

#25 - PHOTO COURTESY OF VANGUARD, #27 - PHOTO COURTESY OF THE HYATT REGENCY HUNTINGTON BEACH RESORT AND SPA #31 - PHOTO BY ANH NGUYEN

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Get Sporty at Vanguard

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BROWSE SANTA ANA’S ARTISTS VILLAGE:

Acclaimed artists color the city of Santa Ana with their artwork, taking over eight blocks of the Downtown Historic District of Santa Ana and providing the city with a district full of galleries, museums, theaters and restaurants. Come for First Saturday’s Artwalk and be sure to visit the local eateries, including Chapter One: The Modern Local, a gastropub serving local produce and seasonal fare. santaanaartsdistrict.com

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DISCOVER LITTLE SAIGON’S AUTHENTIC ASIAN CUISINE: Southern

California is home to some of the most well established VietnameseAmerican communities in the US, with Little Saigon in Orange County coming in as the largest. Of the many cultural attributes of the district, the Vietnamese cuisine is the sampling to snack on. Check out Hue Oi in Fountain Valley for their Bun Bo Hue (a traditional soup, filled with beef tender shank, pig’s leg pork quiche and cooked blood pudding, from the Vietnamese city of Hue). littlesaigonnow.com

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TAKE IT ALL IN AT VANS US OPEN OF SURFING:

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Bikini clad babes and world-class surfers take over Huntington Beach each year for the US Open of Surfing, a weeklong surfing competition. The city turns into a promotional party hosting free, live music by local and internationally known talents, BMX and skateboard demos and a beachside contest village overflowing with active venues providing contests, giveaways and freebies. usopenofsurfing.com

Delight your Tastebuds with Dk Donuts Not your average donut, this one of a kind shop in Santa Monica offers up the most unique treats for your tastebuds. Family-owned and operated for 32 years, the shop uses gourmet ingredients to create drool-worthy eats.

Try a Maple Bacon Bliss or a croissant

TRY AN EASY HIKE AT OTAY MOUNTAIN TRUCK TRAIL: This 15mile adventure trail in Chula Vista with international views provides sights of Mexico from the top of the mountain. alltrails.com

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and donut hybrid known to DK as the “Double Decker O-nut.” You can also pick from a variety of other menu items, like the Omelet Burrito. Open 24 hours, there’s always an opportunity to try it out. dksdonuts.com

GET SWEATY WITH A MEDIUM HIKE AT TORREY PINES STATE RESERVE: The reserve has multiple trails and—pardon the cliché—but absolutely spectacular scenery. torreypine.org

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GET ARTSY AT LACMA:

Go for the urban lights installation, the Film Independent Series (which often hosts Q&A’s with actors and directors), and the modern yet accessible art. lacma.org

PUSH YOURSELF WITH A HARD HIKE AT POTATO CHIP ROCK: Anyone with an Instagram

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has probably seen a picture of sweaty hikers posing proudly on the thin jutting rock formation at the peak of Poway’s Mount Woodson Trail that is the ultimate photo op. alltrails.com

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to sharpen your cooking techniques and learn a new recipe or two is to take a cooking class.

For the hungry, hungry, hipsters, the urban kitchen Hipcooks, offers a huge variety of ethnic cuisine and tongue-in-cheek classes like the Don’t Cry For Me, Argentina and the My Big Fat Greek Cooking Class, while Harvard Cookin’ Girl, helmed by Harvard MBA Bibi Kasrai weaves storytelling, history and travel into her healthy cooking courses. sandiego.hipcooks.com harvardcookingirl.com

Cinema was one of the first food truck and film gatherings to pop up, and is still jam-packed every summer. Past events include Totally '80s Double Feature Night and The Lost Boys’ 25th Anniversary Special. Grab a blanket and head over to Exposition Park for dinner and a movie with hundreds of other pop culture fans. streetfoodcinema.com

FIND YOUR INNER CHEF WITH COOKING CLASSES: A fun way

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STROLL HUNTINGTON BEACH PIER: At the

center of Huntington Beach’s surf culture, the municipal pier sits on the city’s 3.5-mile shoreline at the end of Main Street.

Known to be one of the longest piers on the West Coast, the pier offers ocean lovers a multi-purpose platform. Fishermen and surf spectators frequent the pier, while Ruby’s Diner, located at the end of it, offers locals and tourists a family-friendly environment for food and sunset views. huntingtonbeachca.gov

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STROLL THROUGH A FARMERS MARKET:

43 Spend the Day at Newport Dunes A 110-acre active waterfront resort and marina, Newport Dunes provides a multifaceted environment to enjoy. Located at the entrance to the Back Bay Nature Preserve and the Newport Bay Conservancy, the resort has an RV Park and a mile of beach with a water park and a playground. Sailboat, pedal boat and electric boat rentals are also available. Family entertainment and activities include volleyball, movies on the beach, campfires and more. Enjoy a panoramic view of the Back Bay while sipping on signature cocktails and enjoying fine dining cuisine at the Back Bay Bistro. newportdunes.com

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GET UPSCALE AT THE OC MIX: This swanky

indoor-outdoor shopping destination is located within Costa Mesa’s interior design center, SoCo. Home to locally owned boutiques and specialty food spots, there are a variety of unique venues to peruse.

The Portola Coffee Lab is among one of the most popular places to visit— known for their high-quality coffee roasts. Eva’s Trunk and Denim Bar and Lili Claspe Jewelry are a couple of the retail shops that offer unique items, sure to catch your eye. Make sure to come on Saturdays for the farmers market, providing food stands that offer delicious eats like ceviche, sweet and spicy jellies, baked goods and more. shoptheocmix.com

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WATCH A CULT CLASSIC AT CINEMA UNDER THE STARS: If

you’re looking for a twist on the movie-watching experience, head to Mission Hills for Cinema Under The Stars, where they play classic films during the summer/fall seasons. The open-air theater has a 20-foot screen with HD projection and surround sound, zero gravity recliners, loveseat cabanas and a snack bar. topspresents.com

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FILL YOUR TUMMY AT TACO ASYLUM: Does an

olive oil-poached rabbit taco with roasted celery root and pickled mustard seed sound absolutely crazy to you? If it does sound crazy, you should probably check yourself into an asylum— Taco Asylum, that is. Tucked quietly inside The CAMP in Costa Mesa, this asylum lifted the lowly taco out of its street-food origins and into the realm of the creative gourmand. tacoasylum.com

There is no more quintessential California activity than the farmers market, and San Diego has some of the best. The biggest ones, though, are the Hillcrest Farmers Market with its 100 plus vendors and Downtown’s Little Italy Mercato.

Both make for the ideal weekend morning grazing on food and shopping for unique wares. hillcrestfarmersmarket.com littleitalysd.com/mercato

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CATCH A SUMMER SHOW AT A LIVE MUSIC VENUE: The Casbah is

practically an old-world institution, having hosted bands like Nirvana and The Smashing Pumpkins in the past. Come here for the history. House of Blues San Diego is part of the famed HOB family, yet the stage is small enough to feel intimate. Come here for literally every type of music.

Belly Up is the laidback Solana Beach venue that has live music every night.

Come here for the beachy, party atmosphere. bellyup.com casbahmusic.com houseofblues.com/sandiego

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BOOK A STAY AT THE CATAMARAN RESORT HOTEL AND SPA: If you’re visiting San Diego from out of town, you’ve

got a lot of accommodation options—Gaslamp, La Jolla, Del Mar, etc. But may we suggest the Catamaran Resort Hotel and Spa on Mission Blvd—a kitschy, retro tropical resort that makes you feel like you’re in “Blue Hawaii,” with its own private little stretch of sand in Mission Bay. catamaranresort.com

VENTURE TO LESSER KNOWN BEACHES Step away from the overrun beaches and explore some of the quieter sandy stretches.

For the fearless and uninhibited, Black’s Beach is the largest nude beach in the country. No Surf Beach in Point Loma is a lovely little area that has less of a Californian and more of a Northwestern, Portland/Seattle kind of beauty with its jutting cliffs and tide pools. And don’t overlook Marine Street Beach, a quiet and low-key shore that rests between two rock reef points, or Windansea, a stretch of coastline in Bird Rock. sandiego.org/beaches

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SOAK UP THE SUNSET AT SANDY’S BEACH GRILL: A location worthy

of five stars all on its own, Sandy’s offers lovely ocean views 20 feet from the sand and the Huntington Beach Pier. With both indoor and outdoor seating, the restaurant provides a killer sunset happy hour everyday of the week. sandyshb.com

SAUNTER THROUGH THE STREET FOOD CINEMA: Street Food

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GET HIPSTER AT THE LAB: If you’re looking for

a unique alternative to the traditional mall setting, check out The LAB in Costa Mesa for an eclectic mix of fashion and food. The LAB, which stands for “Little American Business,” has an array of retail stores, including Urban Outfitters, thrift shop Buffalo Exchange and Japanese owned and themed clothing and accessory store, Popkiller. For good eats, check out the Gypsy Den for healthy soups, salads and sandwiches, Habana for Cuban cuisine and Zipangu for sushi. thelab.com

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DROP BY CEDROS DESIGN DISTRICT: If

Etsy were brought to life, it would probably look a lot like the Cedros Avenue Design District. Walking through the two and a half block area in chic Solana Beach is like strolling down a European side street with its quaint charm, enchanting aesthetic and bevy of boutiques, galleries, antique shops and restaurants. Begin your day with brunch at Claire’s on Cedros, and then, hit up Bixby and Ball for that new living room centerpiece. cedrosavenue.com

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DRESS YOUR FEET AT GYM STANDARD: The

former manager of Blends (San Diego’s go-to sneaker shop) and participant in the prestigious design program WK12, Edwin Negado has finally opened up his own shop of impeccably curated goods that somehow all fit together: international zines, cerebral ceramic pieces, locally constructed clothing and accessories, footwear (of course) and even his own line of beanies. gymstandard.com

#47 - PHOTO BY: DHRUMIL DESAI, #50 - PHOTO COURTESY OF THE CATAMARAN RESORT HOTEL AND SPA

SWIMWEAR PROVIDED BY: Next (available at Swimspot) www.swimspot.com, SUNGLASSES PROVIDED BY: Sunglass Hut, www.sunglasshut.com

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GET ACTIVE AT OC GREAT PARK: Setting a

Channel your inner NASCAR driver and speed through the track at K1, an indoor karting center that’s perfect for a family day or first date. Maneuver around hairpin turns on the electric go-karts and burn rubber, easy rider. k1speed.com/san-diego

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many beautiful cities that stretch along the coast of California, Dana Point is best for whale watching.

If you want to watch the majestic creatures from sea, hop aboard an excursion complete with expert captains and certified naturalists. danapointwhalewatching.com

lovers flock to Hardfest Summer Music Festival every year to experience the best in electronic dance music. Past acts include Skrillex, Chromeo, Ratatat, James Murphy and Zedd.

This is more of an outdoor rave than the typical music festival to be honest, so neon apparel and finger lights are welcome. hardfest.com

amongst friends since 2011, this yoga studio promotes and practices an ego-free community with a wide selection of yoga asanas.

You can take a heated or unheated class, fast or slow, aerobic or gentle, spiritual or physical in one of the two large yoga rooms provided. rayoga.com

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TRY NEW EATS AT POMEGRANATE RESTAURANT: Eat

in Eastern Europe via University Heights’ Pomegranate Restaurant, which serves RussianGeorgian classics like Khachapuri (Georgian cheese pie), Pelmeni (Siberian meat dumplings) and Shashlik, a skewered charcoal roasted meat dish that is said to have “saved the Yalta Accords between Stalin, Churchill and Roosevelt in 1944.” pomegranatesd.com

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EAT, DRINK AND SHOP AT GRAND CENTRAL MARKET: Celebrating the

many cuisines and cultures that Los Angeles has to offer, the historic Grand Central Market, tucked away in Downtown Los Angeles, is a 30,000 square foot arcade filled with food and retail vendors. Try some ethnic food, take a seat and people watch, or discover a new artist, chef or musician at one of the market’s many events. grandcentralmarket.com

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RAGE AT HARD: EDM

63 MAKE A COLD SNAP COSMO Enjoy this refreshing and summery cocktail from scratch.

INGREDIENTS: Reyka Vodka-1.5 ounce • Solerno blood orange liqueur-1 ounce • Blood orange juice .5-1 ounce • Fresh lime simple syrup .5-1 ounce • Garnish: Blood orange slice Combine all ingredients in a pint glass. Pack full with ice. Shake vigorously 20 times. Strain into a frozen ice glass or chilled martini glass. Garnish with a fresh blood orange slice on top of the ice.

foot sports lounge is a family-friendly environment where you can bowl, drink and eat! Twenty-six big-screen LCD TV’s, 10 beautiful bowling lanes, a large and eclectic food menu, 40 beers on draft and specialty cocktails make up the tavern. Come in to watch a game, plan an event with the Tavern + Bowl events team, partake in happy hour Monday through Friday from 3-7pm or grab a lane! tavernbowl.com

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Get Speedy at K1 Speed

FEEL MAJESTIC WITH DANA POINT WHALE WATCHING: Among the

ROLL INTO TAVERN + BOWL: The 14,500-square-

FIND YOUR BREATH AT RA YOGA: Owned

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TASTE ACAI AT BANZAI BOWLS: Banzai Bowls

prides itself on being the “Original Acai Cafe,” providing all natural smoothies, juices and of course, acai bowls composed with acai smoothie and tantalizing toppings such as: coconut shavings, bananas, strawberries and crunchy granola. It’s pure, refreshing and aesthetically pleasing.

With locations in Costa Mesa, Laguna Beach and Huntington Beach, it’s a must try. facebook.com/banzaibowls

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FEEL MAGICAL AT DISNEYLAND: A family-

friendly environment with something for everyone, you can shop, eat, ride and play at this magical kingdom known as the “Happiest place on Earth!”

Check out fireworks, parades and shows. Catch a concert at the House of Blues. Hop on favorite rides like Space Mountain and indulge in delectable dining experiences. disneyland.disney.go.com

new standard for parks, the 1,300-acre metropolitan park of Irvine provides its visitors with an array of activities. The Great Park Balloon takes guests 400 feet above the landscape in a hot air balloon, offering a 360-degree view that spans 40 miles. Take advantage of the walking/biking paths along the two-mile-long canyon and make sure to come for the free concerts, dances, movies on the lawn and other exciting events. ocgp.org

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CHECK THE ECLECTIC SCENE IN BARRIO LOGAN: Barrio Logan, the

predominantly Hispanic enclave tucked under the mural-covered entrance of the Coronado Bridge, has become a bonafide arts district and location for under-the-radar restaurants, cutting-edge artists’ collectives and grassroots organizations like Glashaus and The Roots Factory, and a new place to check out an exhibition, performance or jam session. theglashaus.com therootsfactory.com

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EXPERIENCE THE PASSAGE RIDE: A group

bicycle ride that meets every Wednesday around 8:30pm beginning at 3rd and New Hampshire.

The Passage Ride takes cyclists on a 20-35 mile cruise throughout the city, spontaneously stopping at various points of interest.

You might find yourself climbing off-road hills to a beautiful view, or perhaps stopping for a full-moon picnic. With a refusal to give ride descriptions, the trip is an unraveling of fun from beginning to end. thepassageride.com

71 Get on the Water with Pirate Coast Paddle An adventure company in Newport Beach, Pirate Coast Paddle offers rentals, lessons, events, kids camps and excursions under the Pirate Coast Team, a positive and diversified mix of athletes all experienced with the outdoors, youth, teaching and water safety. Try the Sup Glow Night Tour, a guided group tour held on the weekends equipped with LED lighting, or Paddle and Popcorn, a sunset paddle followed by a family movie on the beach. piratecoastpaddle.com

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GET CELESTIAL AT GRIFFITH OBSERVATORY: This is

the best seat in the house for the annual Perseid Meteor Shower (which is expected to happen on August 12th of this year).

There is no better place to be than the astronomy monument, which houses a planetarium, theatre, solar telescopes for public use and one of the most stellar views of Los Angeles, especially for these special celestial nights. griffithobs.org

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REJUVENATE AT MASSAGE ENVY SPA:

Professional massage therapists provide a stressfree and rejuvenating experience at Massage Envy Spa. With over 1200 clinics nationwide, Orange County is home to 25 locations.

Customize your massage session, choosing from a variety of therapeutic types including Trigger Point Therapy, Swedish Massage, Deep Tissue Massage, Sports Massage, Prenatal and more.

MassageEnvy.com

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SNAG A VIEW AT THE GETTY: Go for the

classicism, the art history, the architecture and panoramic views. getty.edu

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SHOP AT HOBIE SURF SHOP: Check out the wide

selection of clothing, shoes and surf accessories at any of the six Hobie Surf Shop locations scattered along the coast of Orange County. The historical shop, an extension of waterman Hobie Alter’s love for inventing and experimenting, opened its doors in 1954 in Dana Point. Purchase a handcrafted WaterHawk Mini BodyBoard from the shop and test it out at one of the many stellar breaks this summer! hobiesurfshop.com

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CHECK OUT EVENTS AT MOCA: Go for the

avant-garde, the urban, the experimental and the special events. moca.org

SWIMWEAR PROVIDED BY: Next (available at Swimspot) www.swimspot.com, SUNGLASSES PROVIDED BY: Sunglass Hut, www.sunglasshut.com | #63 - PHOTO COURTESY OF REYKA VODKA

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MEET THE SEA CREATURES AT LONG BEACH AQUARIUM OF THE PACIFIC: Along with

three main galleries that explore the major regions of the Pacific Ocean, there are fascinating outdoor exhibits, including the Shark Lagoon.

You can also participate in a meet and greet with the Magellanic Penguins! aquariumofpacific.org

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TAKE IN THE VIEWS AT MOUNT SOLEDAD: It’s a

long and winding road up to Mount Soledad, but a definite must just to see its looming 360 views and the controversial Mount Soledad Cross. Extra credit if you can find the mysterious “Munchkin Houses.” soledadmemorial.com

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GET THE INS AND OUTS AT THE ANGEL STADIUM TOUR: Love

going to baseball games at the Angel Stadium in Anaheim? Always wanted to know what it was like to be in the dugout? Lucky for you the stadium offers ballpark tours that explore normally restricted areas, like the Angels dugout, the Visitors Clubhouse, the Angel Stadium Press Box, dugout suits, the Umpire’s quarters and more. losangeles.angels.mlb.com

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TAKE A BITE AT M&M DONUTS: Donuts and croissants.

Beyoncé and Jay Z. Some partnerships are just obviously meant to be, while others can come as more of an unexpected (yet harmonious) surprise. The blueberry donuts from M&M Donut Shop fall under the latter category, as most wouldn’t think to marry a blueberry muffin and a glazed donut together, but oh, are the results glorious. Like a hot, fried, sugar-glazed blueberry muffin, these things are heavenly. facebook.com/mmdonuts

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BLAST OFF WITH JETPACK: Located in

Newport Harbor, Jetpack America is an action packed water infused experience you have to try.

Using the Jetlev R200, a water-propelled jetpack, and utilizing the Certified Flight Instructors, you will learn the ropes quickly and be up and flying before you know it. jetpackamerica.com

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COOL OFF WITH CHRONIC SMOOTHIES:

What started as a small smoothie place almost 15 years ago is now a crazy popular snack-shack that serves the trifecta of summer foods: smoothies, sandwiches and acai bowls. Try their super fresh acai bowls with strawberries, blueberries, bananas and coconut or their namesake smoothies like the Sweic’s Delight (blueberries, dates, banana and pineapple). theblazingrill.com

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GET WILD AT SAN DIEGO ZOO ROAR & SNORE SAFARI: We don’t

know how much actual snoring happens during the Roar & Snore Safari, but we’re confident that there is a wild amount of roaring—from both the animals AND the humans.

The overnight outing at the world famous San Diego Zoo allows people to camp overnight in the park like a real African safari. sdzsafaripark.org

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INDULGE AT MASHTI MALONE: Most Angelenos

will agree that Mashti Malone is one of the best ice cream shops in LA. For over 30 years, the little hole-in-the-wall has been serving exotic ice cream in unforgettable flavors from the owners’ native Iran.

Get a Mashti (the Persian version of an ice cream sandwich that uses two thin wafers) with a scoop of Rosewater Saffron. mashtimalone.com

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Close and easy access to Mexico is one of the biggest things about San Diego, where you can cross the Tijuana border from Chula Vista. But before you do, check out the killer deals at San Ysidro’s Las Americas Outlets, the last exit before crossing. premiumoutlets.com/ lasamericas

APPLAUD THE PERFORMERS AT THE OLD GLOBE THEATER:

Wherefore art thou thespians? Hast thou flocked to the renowned Old Globe Theater for a good old-fashioned stage production inside the beautiful Balboa Park? The Old Globe runs a variety of plays all year round, but we recommend that you check out the West Coast premiere of “Vanya and Sonia and Masha and Spike” (running till June 22 in all theaters). theoldglobe.org

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88 DISCOVER ECHO PARK AVENUE: If you’re looking for a unique gift or just want to shop somewhere other than The Grove, check out these shops: Otherwild, opened by graphic designers Marisa SuarezOrozco and Rachel Berks and a favorite style maven, Tavi Gevinson, where they sell otherworldly wares, artisan trinkets and craft workshops. echoparknow.com

89 FIND NEW THREADS AT TAIM BOUTIQUE: Named after the Irish word for “I am,” Taim Boutique, owned

by Kendra Pearce, sits in the seaside community of Laguna Beach. A women’s clothing and accessory shop, the boutique features well-known brands and an eclectic collection of flattering jeans, accessories and stylish tops. taimboutique.com

90 BECOME BOHO WITH BLUE EYED GIRL: Laguna

DAY TRIP TO MEXICO:

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Style Staples

87 Spend the Day at Yamashiro’s Farmers Market Most farmers markets in Southern California take place in unused parking lots or cornered off city streets, but the Yamashiro Farmers Market occurs in a food market in a pagoda paradise perched atop the Hollywood Hills. The hazy twilight backdrop of LA lends a sprawling city view to this Thursday evening event, by far the most gorgeously located farmers market with vendors weaved in and around the Japanese gardens and architecture. yamashirohollywood.com

Beach, Laguna Niguel and San Juan Capistrano are home to the adorable boutique known as Blue Eyed Girl. Denim, intimates, shoes and accessories are among the many items you’ll find at the BOHOchic shop. Featuring designers’ brands ranging from Los Angeles to Europe as well as original emerging brands, this hip boutique has it all. shopblueeyedgirl.comv

91 SNAG A SUIT FROM SIEMPRE GOLDEN BIKINIS: Look and feel good with Siempre Golden Bikinis, a swimwear line with a heart of gold.

Created by Sophia Kim, the whimsical Brazilian bikini company (think ruffled bottoms and friendshipbracelet-style woven tops) donates to the oceansaving Surfrider Foundation for every bikini purchased. siempregolden.com

Suck Back a Leinenkugel’s Summer Shandy Miller Coors—THE MOST REFRESHING FLAVOR UNDER THE SUN A Shandy is a lemonade-flavored beer, a European favorite during the warm summer months. The light, crisp lemonade flavor is a great way to quench your thirst for something new this summer. Each batch is carefully brewed with the finest wheat, and malted barley from the Red River Valley. Then our brewmasters mix in a touch of lemonade flavor to create the perfect summer refresher. millercoors.com

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DISCOVER FREE MUSEUM TUESDAYS AT BALBOA PARK:

Inject a little culture into your mid-week slump by visiting Balboa Park where select museums offer free admission every Tuesday.

History buffs will love the Museum of Man and Natural History Museum while art enthusiasts have plenty of options. However, we suggest the lesser-known Museum of Photographic Arts for their photography exhibitions and thoughtprovoking film screenings. balboapark.org

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WATCH THE SUNSET AT SUNSET CLIFFS:

Descending rays at dusk and sherbet-color streaked skies never get old, and there is literally no place more jaw-droppingly stunning, breathtakingly beautiful, and every cheesy adverb-laden phrase used to describe a sunset than the eponymous Sunset Cliffs in Point Loma. Words just don’t do it justice, so take the equally gorgeous drive to witness it for yourself.

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SMELL THE FLOWERS AT HUNTINGTON LIBRARY, ART COLLECTIONS & BOTANICAL GARDENS:

The Huntington Library & Botanical Gardens is like a mini-Versailles for Angelenos. The library and art collections are impressive, but it’s the 120acre Botanical Gardens that attract most people like bees to sweet honey, with its lush greenery and exotic gardens (many of which have served as filming locations for big Hollywood movies). huntington.org

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JOIN THE SPORTING CLUB: Everybody knows

the importance of keeping that beach body fit, and there’s no better place to do so than the Sporting Club, a luxury gym with state-of-the-art equipment, spa, café, junior Olympic swimming pool and every type of fitness class you’ve ever wanted to take: cardio, conditioning, yoga, spinning, dance, Pilates, Gravity Training System and more. thesportingclub.com

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SOCIALIZE AT ART MUSEUM PARTIES:

Museum decorum usually requires one to be on their best behavior (no touching!), but cool sundown series like the San Diego Museum of Art’s “Culture & Cocktails” and the Museum of Contemporary Art San Diego’s “Thursday Night Thing” let people experience art in a whole new way. sdmart.org mcasd.org

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RECLINE AND RELAX AT CINEPOLIS: Day-

old popcorn and creaky, scratchy seats are fine for most movie-going experiences, but if you’re feeling a little more indulgent, head over to a Cinepolis. Cinepolis is like the Egyptian cotton sheets of movie theaters: you don’t need it, but you definitely want it, and why not? Italian leather recliners, a call button for seat-side service, gourmet entrees and bottled wine are a decadent treat for the cinephile. cinepolisusa.com

#92 - PHOTO COURTESY OF MILLER COORS

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Throw a Backyard BBQ A topnotch, full service butcher shop and specialty market, The Butchery, with locations in Costa Mesa and Brea, offers the highest quality meats available that will undoubtedly entice your taste buds. Designed and operated by local food lovers Robert Hagopian and

Q: Your shop was formerly The Meat House. Besides the name, what other changes can we expect to find?

Brian Smith: We have always been locally owned and operated, and are now independent of any franchise.

We have the same staff and are continuing to offer the same popular meats and products that have always been sourced by us. Many of our products change with the season and we are looking forward to bringing in new items as we move into the summer grilling season.

Q: What must-have items do you suggest visitors of the market try?

BS: If you've never been to our store, we'd recommend

Brian Smith, the shop offers premium, all natural meats skillfully hand cut to order and delectable accoutrements, from fine wines and cheeses to marinades and more. We talked to Brian Smith and gained some insight on their new market as well as some valuable suggestions.

our Steak Tips—a must try. The house and the maple bourbon marinades are the most popular. Our Burgundy Pepper Tri-Tip, a new item, is becoming a big hit, too.

For non-marinated meats we highly recommend the American Kobe Tri-Tip. Some fun cuts that are harder to find are hanger steak, skirt steak or our cut to order, dry-aged prime steaks.

Q: Do you have any recommendations for purchasing meats for summer picnics and BBQs? BS: For summer picnics and grilling, we recommend our all-natural Steak Tips and marinated chicken, the tri-tip, local sausages (try the Italian with goat cheese), big city

red hot dogs out of Chicago and we have all-natural burger patties ground in-house and ready to grill. We also have a large selection of hand-cut artisan cheeses and charcuterie, craft beers and wines to round out your meal. We want to be your go-to butcher if we aren't already; there are lots of items we carry but can't fit in our case, and we are happy to special order anything for you as well...just ask, you'd be surprised what we've brought in for our customers. butcherymeats.com

THE BUTCHERY COSTA MESA 103 E 17th St Costa Mesa, CA 92626 949.548.6328 BREA 415 S Associated Rd Brea, CA 92821 714.529.6328 PHOTO BY: NANCY VILLERE

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www.butcherymeats.com

TORREY PINES GLIDERPORT 2800 Torrey Pines Scenic Dr La Jolla, CA 92037 858.452.9858 www.flytorrey.com

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TIMER’S GUIDE

WRITTEN BY: NATALIE HOLTZ | PHOTOGRAPHED BY: SIERRA PRESCOTT

As

the brightly colored U’s dip and soar, I am fairly certain my life is about to end.

Oh sure, paragliding is the closest you can get to flying. It’s also the closest you can get to suicide, but no one talks about that. I mean, come on. You’re jumping off a cliff and hoping you fly. Once I see that grassy ledge, I can’t get Third Eye Blind’s “Jumper” out of my head. So, there’s that.

Leonardo Da Vinci said, “Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, and there you will always long to return.” I skydived recently and wholeheartedly agree. Still, as Billy, my paragliding instructor, goes over the how-tos of jumping off the cliff, I think, “Yep, this definitely is the most stupid thing I’ve ever done.” Not the water balloon launcher at the police station thing, not that fiasco at the sorority with the ambulance. This.

Let’s be clear. I went paragliding, not hang gliding, and I went tandem, because I am not Chuck Norris.

With hang gliding (one of the oldest forms of free flight), the pilot flies a light, non-motorized hang glider while his or her body is suspended from the airframe by a harness. The pilot’s control is exercised by shifting their body weight against the bar of the aircraft.

In contrast, all you need for paragliding is a parachute and a seated harness. Ninety-nine

Cost: Tips/Hints:

percent of the tandem flights done at Torrey Pines Gliderport are paragliding tandems. Some say that the lying down position of hang gliding is more exhilarating, but paragliding wings are capable of many of the same aerial acrobatics as hang gliders, plus a few more. Most importantly, paragliding is a little easier to pick up than hang gliding is.

Paragliding’s portability and simplicity also makes it considerably easier for jumpers to access soaring sites. In 2011, there were 5,000 paragliding pilots in the United States, and the sport is rapidly increasing in popularity. The sport is most popular in Europe, particularly in France.

While Billy secures my harness, I try my hardest not to pee my pants. I catch my image in a glassy door.

It’s super flattering. I look like a half caterpillar, half hermit crab. I am carrying my soon-to-be seat on my rear end, and it basically looks like a giant diaper.

Even our very lovely photographer calls it such. I can’t really walk, so I waddle closer to the ledge that Third Eye Blind is wishing I would step back from.

Billy tells me that when he lifts the parachute, I should, “Run forward, no matter how much resistance comes from behind.” I do as I am told, and the result is a cartoon-style, running-in-place movement that persists until we float off the ground.

I am relieved. I don’t have to actually run off the cliff. I don’t think my psyche could handle that.

Tandem Paragliding: $150 | Tandem Hang Gliding: $200

Unlike skydiving, after only about 5-10 minutes of paperwork, you’ll be ready for flight. There is a brief run through just before take off, but there are no videos to watch, no lengthy trainings to go through. We like-y.

Do I need to say it? Wear sneakers, not high heels. And do bring a jacket. | JULY 2014 | 155

Definitions » Ram Air

» Paragliding

[ram] noun air1 [air]: refers to the principle of using airflow created by a moving object for power

par·a·glid·ing [par-uh-glahy-ding] noun: a sport resembling hang gliding, in which a person jumps from an aircraft or high place wearing a wide, rectangular, steerable parachute

» Sail Plane sail·plane [seyl-pleyn] noun: a very light glider that can be lifted by an upward current of air

» Hang Gliding noun: the sport of launching oneself from a cliff or a steep incline and soaring through the air by means of a hang glider

» Powered Paragliding pow·ered [pou-erd] par·a·glid·ing [par-uh-glahyding] noun: the flying of paragliders with a small engine attached

» Speed Riding [speed] rid·ing1 [rahy-ding] noun: a sport of flying paragliders of reduced size These wings have increased speed, though they are not normally capable of soaring flight. The sport involves taking off on skis or on foot and swooping rapidly down in close proximity to the slope, even periodically touching it if skis are used.

T

e

imelin

1936

Aviator Woody Brown makes the first launch and landing off the Torrey Pines cliffs.

1940

Soaring halts when the property becomes the US Army’s Camp Callen.

1947

After Torrey returns to flying activity, the first annual Pacific Coast MidWinter Soaring Championship is held.

EARLY 1960s Paragliding takes a leap forward when Pierre Lemoigne is successful in cutting slots in the round parachute canopy to allow for more air to flow through the canopy.

1962

Englishman Walter Newmark modifies Lemoigne’s design to the chute so it could be towed aloft.

1964

Domina Jalbert invents a square canopy called the Ram Air Para Foil.

1970s

The sport of paragliding takes off. The popularity arises when pilots in Mieussy, France successfully launch the wing by running down the hillsides of the Alps.

1979

Andre Bohn and Gerard Bosson introduce paragliding at the World Hang Gliding Championships. It is then that paragliding schools begin opening up around the world.

1990

The Torrey Pines Soaring Council approves paragliding.

1992

The National Soaring Museum of the Soaring Society of America recognizes the Torrey Pines Gliderport as a National Landmark.

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Upon arrival at the Gliderport, you may have to wait for the wind (in the industry they call it ram air) to pick up. This is a non-issue, because we would hang out here even if we weren’t paragliding. There are eats at the Cliff Hanger Cafe, a menu which boasts everything from more upscale pesto chicken sandwiches to ice cream bars. For the caffeine-addicts among us, there’s java, so grab a coffee, some lawn, or a picnic bench and drink up the seascape. San Diego scenery always spoils us, but these views truly give the best ones a run for their money.

We float away from Torrey Pines Gliderport, and I don’t know what I expected, but what I get is a scene out of “The Neverending Story.” We are sliding by cliffs so closely, and so slowly! I am convinced this is how Bastien felt riding Falcor, and Billy is basically (extremely graciously) being Falcor right now. I am giving him a lot of “Faster, fasters!!” and “Higher, highers!!” I have rewound 15 years in age, and I am now 11. When I ask, “Do you do any tricks?” he says, “Why, yes. Would you like to do some?” Would I ever. Which brings me to...

1

Rule Number One of Paragliding:

Ask your instructor to do tricks. Depending on his or her level of experience, he or she might not be able to do tricks, so call in advance and ask for an instructor who can do tricks, you daredevil, you.

The Torrey Pines cliffs have featured soaring aircraft since the 1930s. The site has been so important to aviation that many people call Torrey Pines Gliderport the “Kitty Hawk of the West.” Many famous aviators earned their wings here. On February 24, 1930, Charles Lindbergh used the lift from Torrey Pines to fly a sail plane all the way from Mt. Soledad along the coast to Del Mar, establishing a new distance record. During World War II, the Gliderport was transformed into the US Army Camp Callan, an anti-aircraft artillery training facility. Torrey Pines Gliderport has been the location of several national and international soaring records since 1946, and it’s listed on both the California and National Registers of Historic Places. Today, it’s a home for sail planes, paragliding and hang gliding, but a rich aeronautical history lies just behind that.

Paragliding is dream-like. I’ve skydived and bungee jumped, so I was expecting a similar experience. Paragliding is like neither. Rather, it’s like—and cue the Lebowski voice on this one: it’s like riding a lazy river in the sky, man. Your senses aren’t overwhelmed like they are in skydiving. There are no loud noises, no WHOOSHING. You are sitting comfy, so you really just float along, taking it all in.

Rides can last up to 25 minutes but average around 20. The trip could last longer or shorter depending on weather conditions. Come during the hours of 1pm to 3pm, 1pm being the prime time to fly. Fall and winter boast the best wind, but Billy says his favorite time to fly is in the spring and summer. In the spring and summer, the Gliderport is open all day from 9am to 5pm and sometimes even later.

As we fly closely over a 150 million dollar mansion, Billy points out its topiary filled with exotic birds and its Hearst Castle-style swimming pool. We watch beach goers climb up sandy steps from Black’s Beach. Someone had written, “I love you!” in huge, block lettering in the sand. We did loops around the cliffs, and circled back toward the Torrey Pines Golf Course where a foursome putted peacefully.

Two crows played a game with a rock, one throwing it up in the air and the other catching it. Bodies scattered around the edges of the cliffs, many lying down, watching us and waving. As we passed other paragliders in the air, Billy gave a lot of happy “Yews! And "Hey, Matt/Mike/Suzy!”

Then, Billy asked me a question that threatened to ruin not just my day, but also my life. “Do you have your cell phone? You should take a picture.” Billy and I are having our first fight, and it’s bad. No, Billy. I do not have my cell phone, because I did not know that was an option! Extreme sports and cell phones never mix, and I had just assumed they weren’t allowed on this ride. Which brings me to...

2

3

Rule Number Two: Bring your cell phone with you. If you don’t own a cell phone, borrow a bystander’s.

Paragliding Rule Number Three:

Wear a jacket with a zipper pocket. These are the Holy Grail of Instagram photos.

Billy and I make up when he says we can drop down and get my phone if I want. I decide to enjoy the moment and let my Instagram account suffer. Also, if you so desire, photos and video are available through Torrey Pines Gliderport.

It’s time to land, and I am genuinely sad. Zoo, shmoo. Sea World, smeaworld.

This is the coolest thing I have ever done in San Diego, and since I am a born and bred San Diegan, that’s kind of saying something. Billy tells me to put my arms straight out in front of me, which makes sense. My arms are there to help me not break my face. “You’ve got to run when we land,” he says urgently. I hate this part.

“Okay, got it,” I try to say bravely, though I am the total opposite. The run is a little scary, but it’s over in a second, and we made it. I survived, and I am the happiest of happy campers. What are you waiting for? Go get your glide on!

I M AT E T L U E H T

p i r T d a Ro

e d i Gu

WRITTEN BY: LINDSAY DELONG PHOTOGRAPHED BY: MICHAEL WESLEY STYLED BY: BRITTANY HART MODELS: SOFIA VESPE & KARA CURRAN of BRAND Model & Talent Agency, www.brandtalent.net CLOTHING PROVIDED BY: LAURENLY BOUTIQUE, www.laurenly.com HEADPIECES PROVIDED BY: WHAT A BETTY, www.whatabetty.com LUGGAGE PROVIDED BY: S. MCKELLAR, www.smckellar.com CAR PROVIDED BY: MASERATI OF NEWPORT BEACH, 1000 West Coast Hwy, Newport Beach, CA 92663 www.maseratiofnewportbeach.com | 866.567.8445

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Refund those expensive plane tickets, leave the passport at home and ditch the foreign formalities.

The destination this year is home. For the entire rest of the world, California is the place to be, and we are fortunate enough to live here.

There’s plenty to explore right in our own backyards; whether you reside in San Diego, Orange County or Los Angeles, you’re never very far from adventure. So let’s round up the crew, gas up the tank, and prepare for some Sunshine State road trippin’.

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“Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails.

Explore. Dream. Discover.”

–MARK TWAIN

ac ur B

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Road Trips Summer is primetime for a long haul. The days are long, the weather is perfect, and the kids are out of school. The car is in the driveway, Google Maps is at your fingertips, and the keys are—hmmm…Must. Find. The. Keys…

10 Essentials Road trip

Don’t Leave Home Without Them!

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4

5

6

7

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10

1. RADAR DETECTORS—They may be expensive, but you’ll be thanking your lucky stars when you see the CHP pull over that other guy who was speeding in the fast lane.

2. CANDY—Simply put, sometimes it’s the only thing that will pull you through.

3. JUMPER CABLES—You swear it wasn’t you that left the light on… AGAIN!

4. HEADPHONES—Give them to the kids, wire them up to something interesting, and what’s that sound?

Nothing? Breathe a long sigh of relief.

5. WATER AND SNACKS—For when the cavities are telling you to take a break from the candy.

1 Mini Road Trips

6. SUNBLOCK—Even though you’re technically not outside, the sun’s rays still penetrate through the window and will leave you looking like a tomato if you’re not protected.

Only have time for a speedy overnight voyage? Want an easy jaunt that’s close by? Take your pick from these world-class mini-excursions that will have you feeling replenished and adventurous without being too far away from home.

7. HATS—Same deal as the sunscreen—protect your face so you don’t look like a rotten grape when you’re older.

8. NAPKINS/TOILET PAPER—The chocolate’s going to melt and the soda’s going to spill, so it’s always best to be prepared with plenty to soak it all up. And bring toilet paper because you know the truck stop is going to have just run out.

9. SPARE KEYS—It’s bound to happen. They fell out of your pocket. You left them on the table. You’re positive you just had them!

10. CAR CHARGERS—Face it, without a phone, you’re completely lost.

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FOR THE HISTORIAN: D o w n t o w n S a n ta B a r b a r a Go back in time at the intimate 18-room Villa Rosa Inn (www.villarosainnsb.com) built in 1931. The cozy Spanish-style bed and breakfast, just 84-steps from the beach, will have you feeling like a well-versed old timer. Visit the Santa Barbara County Courthouse (www. santabarbaracourthouse.com) for a history lesson and a panoramic view from the Observation Tower. For dinner, try Arnoldi’s Café (www.arnoldis.com), one of the oldest restaurants in town where the maple banquet floor has hosted numerous orchestras and dancers since the ‘40s.

DT SANTA BARBARA - PHOTOGRAPHY BY: JAY SINCLAIR, BIG SUR (ALL THREE) - PHOTOGRAPHY COURTESY OF HEARST CASTLE®/CALIFORNIA STATE PARKS

BEST ROAD TRIP MOVIES The Blues Brothers, 1980 National Lampoon’s Vacation, 1983 Lost in America, 1985 Thelma & Louise, 1991 Natural Born Killers, 1994 Road Trip, 2000 Almost Famous, 2000 Y Tu Mamá También, 2002 The Motorcycle Diaries, 2004 Little Miss Sunshine, 2006

BEST ROAD TRIP MOVIES FEATURING JACK NICHOLSON The Bucket List, 2007 About Schmidt, 2002 Easy Rider, 1969 The Last Detail, 1973 Hells Angels On Wheels, 1967

BIG SUR Just past San Luis Obispo, about four hours from LA, veer off the 101, and go back in time at the Hearst Castle (www.hearstcastle.org). The inspiration behind the “Xanadu” mansion of Orson Welles’ Citizen Kane, an invitation was once highly coveted by Hollywood’s A-Listers, who when summoned, would often fly up from Tinseltown in private jets and land at the estate’s airfield. Take the guided Grand Rooms Tour and imagine partying with the likes of Charlie Chaplin, Bob Hope and Winston Churchill. Continue along Highway 1 and prepare for the most scenic drive of your life. Winding roads hugging steep seaside cliffs on one side with lush greenery on the other. Restaurants are sparse along the coast, so Lucia Lodge (www.lucialodge.com) will be a welcoming site for your tummy. Order Grilled Marinated Artichokes, (which come from nearby Castroville, the artichoke capital of the world) while you sit on the deck taking in the fresh ocean air. Continue the trek, refueled and ready to go, and yes, it’s okay to stop at every single turnout for just one more photo.

Once you’ve finally made it through the photoshoot that is Highway 1, check in to your Yurt at the Treebones Resort (www.treebonesresort.com). All the perks of camping in a tent with the luxuries of a cabin—we’re talking French doors, pinewood floors, and electricity...oh, and a sky dome so you can view the stars from the comfort of your queen-sized bed! The Yurt will have you at one with nature, comfy style. If the resort’s outdoor sushi bar isn’t cutting it for ya, head to Nepenthe (www.nepenthebigsur.com) for an Ambrosia Burger, open for lunch 365 days a year.

The family-run business has been around since 1949 and is full of folktales and loved ones that live to tell them. Once you’re full and ready for more adventure, take a hiking tour with Central Coast Outdoors (www.centralcoastoutdoors. com). Distances range from four to five miles and include waterfalls, beaches and Redwoods—literally, the size of houses.

| JULY 2014 | 163

Roadside Adventure Armed with your smart phone in hand, take your road trip to the next level. These apps pretty much do everything for you. Just sit back, relax and press the pedal to the metal.

SPOTIFY—No need to burn a ton of CDs, virtually any song is right at your fingertips. An endless assortment of your favorite jams, all navigated by the best DJ ever…you! (App is free/ Premium Service $9.99 a month) GASBUDDY—This little guy will keep you trudging along. As your gauge hits “E” yet again, he’ll make sure to find you the cheapest gas station around.

(Free)

GREENMETER—Have a lead foot? Learn how to get the best fuel consumption out of your whip with real-time readouts breaking down acceleration, aerodynamic drag and engine power. ($5.99) IEXIT INTERSTATE EXIT GUIDE— Should you or shouldn’t you get off at the next exit? Find out everything you need to know about the upcoming stop before making that always-crucial decision. ($1.99 on Apple products, free on Android)

AUDIBLE—Get that book finished while you drive! There’s no better way to pass the time than to have a soothing voice read you a spellbinding tale. (App is free/Most books cost between $20-$30) WAZE—Outsmart your morning commute! Get real-time traffic and road info from other drivers traveling the exact same streets. See where the traffic jams, the road closures, the accidents, and even the police are, all while zipping to work much faster than your colleagues. (Free) YELP—Read reviews about where to eat, where to sleep, where to replace that blown out tire. And then, once you’re happy with the spectacular service you’ve received, write a review of your own. (Free)

INTERVIEW WITH

Brian Holwerda of Blackout Party www.blackoutpartymusic.com It’s safe to say a road trip with San Diego’s Blackout Party would probably not be boring. The boys travel the coast touring, getting into mischief and trading off whom gets shotgun. Here, the band talks sleeping arrangements, snacks, what towns are the craziest, and what they most want to bring on their next go-around.

Q: What do you do to fight boredom?

BH: It can get boring out there, but it's also kind of peaceful. We usually have these cycles where we will be dead quiet for a while then everyone starts cracking jokes and cutting up. When we're feeling rowdy, we will usually listen to stand-up comedy on Pandora, Bill Burr or Katt Williams. I personally like to listen to a ton of podcasts—my favorite is called "Hardcore History," by Dan Carlin.

Q: Where are you living?

Brian Holwerda: I just moved from Ocean Beach to Normal Heights in San Diego. Love it, there is walking/ biking distance to tons of cool stuff and good bars. I just wish they had a dog park in my neighborhood.

Q: What do you eat?

BH: Ugh, road food. I try to eat pretty healthy usually, so it can be a shock to the system out there. I've found a good balance of beef jerky, coffee, trail mix, sunflower seeds and peppermint tea that keeps me feeling all right. Recently, we had four flavors of sunflower seeds in rotation at once, which was pretty fun. Pro tip to the readers out there: always check the expiration date on yogurt at the gas station.

Q: What cool stuff has happened to the band lately?

BH: We've been busy recording. We went to Nashville to track 11 songs at Southern Ground, which is Zac Brown's studio and record label. They were the nicest people ever. The food was amazing, and we wish we could hang out there everyday.

Right now, we are deep into mixing. We'll be releasing a limited run of seven inch vinyl as a single in June, then a full album this summer.

Q: Where do you like to stay?

BH: We've definitely slept in folks' yards, in and out of tents, in the van or put six guys in one motel room. There was a stretch where we were playing these outdoor campout festivals with Sector 9 and Iron and Resin last summer, and it was great to get to wake up in the woods instead of a motel.

Hoth, our drummer is the most talented at sleeping anywhere. He even slept under a desk one time.

Q: How often are you touring?

BH: We've had some good shows lately out of town and a few weird ones. Last time, we went up to SF to play with our friends Dogcatcher, at Bottom of the Hill, so we just did a short run there and back. Surprisingly, San Luis Obispo is an insane town to play. The first time I ever saw someone throw up in the crowd during our set was there—very bizarre night.

Q: Favorite venues?

BH: Our favorite venue in San Diego is the Casbah.

It's like a second home to us, and Tim Mays, the owner, is kind of like the Obi-Wan Kenobi of the San Diego scene. Porter and everyone that works there are like extended family in a way. I don't know what SD would do without Tim and the Casbah crew.

Other than that, the Belly Up Tavern always sounds great; we've had a few fun shows there, too.

Q: What do you drive when you’re on the road?

BH: We all travel together in a van, usually one rented from a friend. We used Transfer's van and Heavy Guilt's van the last few times. The longest straight shot we pulled was to SXSW in Austin last year. I'm a tall guy, so I get all crunchy sitting for five minutes, let alone 22 hours. Next trip, we need to bring a chiropractor or something.

Q: Shotgun or backseat?

BH: Everyone usually prefers shotgun, but middle bench against the window isn't bad. Back bench is rough on us tall guys, but we keep a pretty fair rotation so everyone takes their turn back there.

In LA and OC we've played some interesting bars.

The Echo is cool and we've had some really fun shows at the Pike in Long Beach, which is a very cool spot with good people. Next tour, I'm excited to do a Blind Blind Tiger session and hopefully play Satellite and/or Constellation Room. Probably our favorite LA shows so far have been a few different warehouse art shows with our Dethkills friends. LA is also where the famous "Sharpie Incident of 2012" took place. But, enough about that…

2 Mini Road Trips FOR THE KIDLETS: P a l m S p r i n g s

TRAPSTER— Avoid that ticket!

Find out just where those speed traps and sneaky speeding cameras are. (Free)

ROADSIDE AMERICA—Be aware of what you’re close to. You don’t want to miss a butterfly farm or a dinosaur cave! Explore all those offbeat roadside oddities you’re bound to pass through. ($2.99) PRICELINE NEGOTIATOR—The easiest way to book a cheap hotel room. You’ll get the “Best Price Guaranteed” or they’ll refund you the difference…if not, take it up with William Shatner. (Free) 164 |

| JULY 2014

Turn the AC on high, prepare for heat, and drive along Highway 111 until you reach your desert oasis. First things first, you’re going to want to cool the children off. Take them straight to Wet ‘n’ Wild (www.wetnwildpalmsprings. com) where they can fight giant waves in the Rip Tide Reef wave pool while you float the day away in the Sunset River.

After they have properly worn themselves out check in at The Saguaro (www.thesaguaro.com), and bask in the bright architecture inspired by the vivid indigenous flowers. Get ready in your poolside room, then take the Palm Springs Aeriel Tramway (www.pstramway.com) up the mountain for a family dinner at Peaks Restaurant or Pines Café, both located at the top of the peak.

PALM SPRINGS (BOTH) - PHOTOGRAPHY COURTESY OF PALM SPRINGS BUREAU OF TOURISM

Best Apps for your

MAMMOTH LAKES It’s time to trade in SoCal’s beaches for some NorCal adventure. The six to sevenhour trek to mountain town will be void of any coast but rich in California’s other prized landscapes. Stop in the tiny town of Lone Pine and delve into the Wild West’s past by paying a visit to The Beverly and Jim Rodgers Museum of Lone Pine Film History (www.lonepinefilmhistorymuseum.org). Over 700 filmmakers have made the Eastern Sierra Nevadas the backdrop for their Hollywood Westerns, and the museum plays host to an extensive collection of historic memorabilia. About an hour before you hit Mammoth, make a body-fuel stop in Bishop and stock up on some jerky at Mahogany Smoked Meats (www.smokedmeats.com)—rated by the LA Times as the “undisputed jerky champ.” Fish, beef, turkey, pork or elk jerky, it doesn’t matter what you get, you’re embarking on mountain territory now, and it’s time you start eating like a mountain man should.

Stuff You Should NEVER Do On A Road Trip 1.

2.

3.

4.

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Flip off a cop

Pass a rest stop when you only “kind of” have to pee

Take more than two kids on a trip

Leave without snacks

| JULY 2014

5.

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Check in at The Westin Monache Resort (www.westinmammoth.com). The gorgeous resort is in the center of all the fun and just steps away from the village.

Forgot your hiking shoes at home? Fear not, the hotel has teamed up with New Balance and will deliver all the workout gear you desire straight to your hotel room for a fee. Gear up and head out the door for a day trip along the John Muir Trail to see the wonder that is Devil’s Postpile National Monument (www.nps.gov). A steep cliff of columnar basalt, the phenomenon was created by lava flow sometime around, oh, 100,000 years ago. After a hike and a half, replenish your body with the best steak in town at The Mogul Restaurant (www.themogul.com), which is hands down the locals’ favorite. Order the Porterhouse Steak, and yes, you will take a side of Gorgonzola butter, thank you very much.

By now, you know what to do on a road trip, but there are some things that you should never, ever do, and for the sake of common sense, here are some of them:

Eat fast food for breakfast, lunch AND dinner

9.

Let your phone die

Ignore that pesky gas gauge

10.

Think you can go just a little bit further as your eyes are drooping and sheep are appearing

Follow the game plan—spontaneity is half the fun

Not wear sunscreen if you’re sitting in the sun

MAMMOTH LAKES (WESTIN BOTH) - PHOTOGRAPHY COURTESY OF THE WESTIN MONACHE RESORT, MAMMOTH, MAMMOTH LAKES (BEEF JERKY) - PHOTOGRAPHY COURTESY OF MAHOGANY SMOKED MEATS

Gear up and head out the door for a day trip along the John Muir Trail to see the wonder that is Devil’s Postpile National Monument.

Along the roughly four to five hour trek to Havasu stop and say hello to owner Ken at The Desert Bar and Nellie E. Saloon (www.thedesertbar.com) in Parker. The bar is situated on an old copper mining camp and still has lots of old trinkets to meander through including a well and an aged fire truck.

Nell the Cat hangs out, along with plenty of locals playing horseshoes and listening to live music. Only open on the weekends, it’s a great place to stop for a quick lunch and a brew and will have you eyeing corners for a glimpse of something shiny. Continue the journey until Buckskin Mountain State Park (www.azstateparks.com) where you stop for a hike through the mountains and a quick dip in the river. Sign the kids up for the Junior Ranger program and feel proud as they are sworn in by a park ranger and given a prized button, pledging to do their part to preserve the beauty of the park. Ah! Invaluable life lessons!

Stay at the London Bridge Resort (www.londonbridgeresort. com) and check up on that infamous London Bridge

3 Mini Road Trips FOR THE PART-FISH: Pismo Beach 168 |

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everyone keeps singing about. Built in 1831 in England, the Thames River proved to be quite a match for the flimsy passage. In 1962 however, Robert McCulloch, Founder of Lake Havasu, purchased it and shipped it, brick by brick, to America where it was vigilantly put back together in Havasu where it now sits proudly…and much more sturdily. March across it a couple times just to make sure, then walk down the street to Shugrues (www.shugrueslakehavasu. com), where fine dining meets casual atmosphere. You can share a rare bottle of a fancy Bordeaux from their extensive wine list, while eating Ruby Red Ahi and watching that beautiful Arizona sunset over the Bridgewater Channel.

Have a peaceful night, because tomorrow is boat day! You’re going to rent a boat from Desert Sun Water Sports (www. desertsunwatersports.com) and pay your respects to your 21-year-old-self and to all the Havasu must-sees, including the Sandbar and Copper Canyon cliff jumping.

Take a small detour and turn your car onto the beach. Pismo State Beach (www. slostateparks.com) is the only beach in California where you are actually allowed to drive your car on the sand. Get out and hunt for sand dollars before checking in at The Cliffs Resort (www.cliffsresort.com). Take a dip in the pool overlooking the ocean, then trek along a private cliff trail back to the sea for more fun. To wind down, and for even more water, head to the Sycamore Mineral Springs, just a short drive away in Avila Beach and marinate in the open-air Hillside Mineral Spring Tub (www.sycamoresprings.com). After all that soaking you’ll be very hungry and want to relax at Ventana Grill (www.ventanagrill.com). The dining room sits on a coastal bluff providing unparalleled views of the ocean blue. Order the Diver Scallops and Prawns and douse it with a fine tequila from their vast selection.

LAKE HAVASU (BRIDGE NIGHT) - PHOTOGRAPHY COURTESY OF LONDON BRIDGE RESORT, LAKE HAVASU (FOOD/DINING) - PHOTOGRAPHY COURTESY OF SHUGRUE'S RESTAURANT & BAR, PISMO BEACH - PHOTOGRAPHY COURTESY OF PISMO BEACH CONFERENCE & VISITORS BUREAU

LAKE HAVASU

Officer Jose Barrios California Highway Patrol jobarrios@chp.ca.gov

Q: What should a person immediately do when being pulled over by a cop?

Jose Barrios: If you can determine that the vehicle behind you is displaying a red light and/or sounding a siren and is clearly marked as a police vehicle (i.e. black and white with identifying insignia on the driver and passenger door panels), pull to the right and stop in a safe location.

While infrequent, there are legitimate traffic stops conducted by unmarked local, state and/or federal agencies. While types of vehicles can vary, in these cases you would still see at least one solid red light, a siren as necessary, in addition to the law enforcement officer displaying distinctively marked clothing, a badge or other credentials. Once the officer positively identifies his/her self, comply with their requests.

If visibility is limited due to darkness or weather conditions and you are unable to clearly determine that the vehicle behind you is a legitimate police vehicle, do the following:

>> Turn on your emergency flashers and acknowledge that you see and will yield to the red light. >> Continue driving at a reduced rate of speed until you can safely stop in a well-lighted, public location—preferably where other people are present. >> Stay in your vehicle and wait for the officer to approach and issue additional instructions.

If you are contacted by someone who you believe is impersonating an officer, request to see their identification/badge. You do not need to open your window to see a badge or ID. You should also see a uniform, their duty belt and see/hear their police radio.

If you’re still unsure, and an officer requests your license, registration and proof of insurance, roll down your window just an inch to supply the officer with the requested documents. Use common sense; if you’re suspicious, call 911 on your cell phone to alert authorities.

Q: What are the most common mistakes you see drivers making on the road?

JB: From my experience, speeding, hand held cell phone use, not paying attention to the rules on the roadway and distracted driving are very common mistakes.

Safe operation of a vehicle requires motorists to pay attention to their driving, other vehicles around them and changing road conditions. Always drive defensively— you can’t if your mind is averted elsewhere!

Reckless and distracted driving is the number one killer of teens in America.

Focus on the road ahead and get to where you are going safely.

Q: What is the first step a person should do when getting into an accident?

JB: “Clear the Way”—Moving to the shoulder or off the freeway after a minor, non-injury traffic collision is not only the safest thing to do, it’s the law (CVC 20002, CVC 23113).

Mini Road Trips FOR THE WINOS: Old Town Temecula Stroll along Main Street with your fellow wine aficionado while you browse through the farmers market and peek into the picturesque boutiques. Order a Rack of Lamb and bottle of Moet & Chandon Nectar Imperial at the upscale Baily’s (www. oldtowndining.com) along Front Street. Stop in for a wine flight while you listen to live music at Lorimar Loft (www. lorimarwinery.com). Then make your way to the rustic yet chic vibe of Temecula Creek Inn for the 27-hole championship golf course or an in-room massage (www.temeculacreekinn.com).

But fear not, there will be no stopping now, the Temecula House of Wine is located inside the hotel and exclusively offers local wines (www.temeculahouseofwine.com).

Clearing the roadway after a minor, noninjury collision can help to free the flow of traffic, which will potentially expedite the arrival of an officer on scene. Moving your vehicle to a safe location limits exposure to dangerous situations such as being involved in another collision or being hit on the roadway as a pedestrian.

Removing your vehicle from the collision scene, as long as there are no injuries to any of the involved parties, is not illegal and will not affect the investigation of the collision. Physical evidence, statements by all parties involved and witness statements are used to establish circumstances leading to the collision.

Q: When should a person call 1.800.TELLCHP? JB: The CHP has designated 1.800.TELL. CHP as the number that shall serve as the point of contact for the public to access the CHP for non-emergency purposes (e.g., accident reports, tow questions, CHP office locations, vehicle theft tips, community outreach programs).

Q: What should we do if we encounter a drunk driver?

JB: If you see a drunk driver on the road, call 911. The public can use the emergency number to report and help the CHP identify drunk drivers before it is too late.

Q: Any tips in general before embarking on a long road trip?

JB: Even a well-maintained vehicle can break down. Have an emergency supply kit in every vehicle. (See AAA guide)

What should be in our

emergency kit?

BASIC ROADSIDE EMERGENCY KIT CHECKLIST: 1. Auto Club/AAA Membership Card (in your wallet)

2. Blanket 3. Cell phone and car charger 4. Disposable camera in glove box or cell phone with camera to photograph crash damage

5. Extra prescribed medications, First Aid kit

6. Food 7. Tire pressure gauge 8. Fire extinguisher, flares, warning triangles or reflectors

9. Flashlight with extra batteries 10. Jack for tire changing

11. Jumper cables 12. Paper towels 13. Pencil/pen and notebook 14. Quart of oil and gallon of coolant (specific to your vehicle)

15. Reflective sun shade 16. Rags and towels 17. Umbrella 18. Enough water for everyone in the car (at least a couple of gallon jugs for a long road trip)

19. Copies of legal papers (Passport, Driver’s License, etc.) securely located, and separate from your wallet

playlists

put these in your ipod 170 |

“Ride”—Lana Del Rey

“Born to Run”—Bruce Springsteen

“Another Travelin’ Song”—Bright Eyes

“Keep the Car Running”—Arcade Fire

“California”—Phantom Planet

“Born to be Wild”—Steppenwolf

“Stickshifts and Safetybelts”—Cake

“Autobahn”—Kraftwerk

“Fast Car”—Tracy Chapman

“I’ve Been Everywhere”—Johnny Cash

“Little Red Corvette”—Prince

“Daylight”—Matt & Kim

“Road Trippin’”—Red Hot Chili Peppers

“Life in the Fast Lane”—The Eagles

“Riding With the King”—B.B. King & Eric Clapton

“West Coast”—Coconut Records

“Drive My Car”—The Beatles

“Home”—Edward Sharpe & the Magnetic Zeros

“Interstate Love Song”—Stone Temple Pilots

“We Gotta Get Out of This Place”— The Animals

“I’m Gonna Be (500 Miles)”— The Proclaimers

“We Are Young”—fun.

“Going Up the Country”—Canned Heat

| JULY 2014

OLD TOWN TEMECULA - PHOTOGRAPHY COURTESY OF TEMECULA CREEK INN, OTT (BOTTOM) - PHOTOGRAPHY COURTESY OF LORIMAR VINEYARDS AND WINERY

INTERVIEW WITH

4

Q: How can we avoid making these errors?

JB: Driving is a complex task, requiring a motorist’s full attention. Anything that diverts the driver’s eyes or attention from the roadway, even for one or two seconds could result in tragedy. The bottom line, whatever the distraction, “It’s not worth it!”

INTERVIEW WITH

Chrissy Powers and Megan Page of The Kindred Street www.thekindredstreet.com

LAS VEGAS

The Kindred Street's Guide to Road Tripping with Babies and Kiddos!

Road trips are tons of fun! Road trips with babies and kids...eh that's a different story.

But we highly recommend traveling and going fun places with your kids so here are our thoughts, tips and tricks.

Q: Where do you like to road trip?

Chrissy Powers: Once you become a parent, driving to Trader Joe's can seem like a road trip, but we love going the distance and planning day trips with our boys. We love making trips to the San Diego Zoo, Botanic Gardens, San Clemente, Balboa Park, Julian and even Santa Cruz. Megan and I actually packed our boys up in one car and drove to South Coast Plaza to meet one of our icons Susan Peterson, entrepreneur and moccasin maker. It was CRAZY but so daring and worth it and the boys had the best time on the carousal in the mall.

Q: What vehicle do you take on trips?

CP: Megan drives her Mercedes SUV, and I drive a Toyota Sequoia—both fully coated in cheerio dust and goldfish crackers. An RV trip is on the to-do list for sure and sometimes we dream of driving a VW bus up the California coast.

Q: How do you keep the little ones occupied?

CP: This is most tricky. Entertaining a child comes and goes in stretches. The goal of a parent on a road trip is to find that thing that distracts for the longest period of time. We have found that the almighty iPad works wonders—download a few good movies, games and apps, and it should provide you some distance. We love coloring books. We use an empty DVD case and put paper on one side and tape a few pens and crayons to the other. Also stickers, any favorite board book, and small toys from the dollar store are always win-win.

Q: Any fun driving games you all play?

CP: Since our boys are on the younger side most of our games consist of simply pointing out trucks, tractors, garbage cans or any type of construction on the roadside.

That is always a hit. Growing up, the ABC game where you find the alphabet on signs or license plates was a favorite.

Listening to music can turn into a game or dance party as well. Orrin, Megan's son, favors Daft Punk, and Waylon, my son, likes Led Zeppelin.

Q: How long do you tend to go before making a pit stop?

CP: I would say two hours max unless you have a sleeping child. If your child is sleeping, just go with it—drive as far and as long as you can, savoring every little bit of the quiet.

Q: What snacks do you bring?

CP: Snacks are big entertainment when driving or road tripping with kids. Fruit snacks, goldfish crackers, dried mango, raisins, fruit leathers and Inner Peas from Trader Joe's. And if you're in a bind, just go for it and break out the candy—Dum Dums and M&M's are sometimes the only thing that will work.

Q: What has been your favorite road trip as a family?

CP: My favorite road trip so far would probably be our trips to Santa Cruz, because we always have the best time with family and friends, which makes the rough times on the road so worth it. Megan’s favorite was a trip to Julian for the annual Apple Days Festival. They rented a charming guesthouse and spent the weekend window shopping and stuffing their faces with apple pie. Heaven.

detours Worth Taking Half the fun of a road trip is stopping to see the weirdness that is CALIFORNIA. From a brightly painted desert mountain to a sunglass-wearing Santa Claus, you don’t truly know your state until you’ve visited the oddities that make it unique. SO PULL OVER, THIS IS A DETOUR WORTH TAKING…

172 |

| JULY 2014

Cabazon Dinosaurs

Monopoly in the Park

Claude Bell, a former Knott’s Berry Farm sculptor, started construction on Dinny the Apatosaurus in 1964.

Taking 11 years and over $250,000 to complete, the 150-foot long, and 45-foot high dinosaur sets the stage for another dino named Rex, a 65-foot tall Tyrannosaurus Rex. 50800 Seminole Dr, Cabazon, CA 92230

Stock up on your “Get Out Of Jail Free” cards, because this game is about to get intense.

Welcome to the largest Monopoly game in the world. The board measures in at 930 square feet and players roll gigantic dice while wearing token shaped hats that simulate the original game pieces. Located in Downtown San Jose’s Discovery Meadow, take the 101 to the 82 toward San Carlos Street. Park Place here you come!

180 Woz Way, San Jose, CA 95101

…And after a cool down like that, it’s crucial to shake things back up in Sin City!

You’ve already seen the strip like a zillion times so you choose Red Rock Casino and Resort (www.redrock.sclv.com). Head to the resort's own bowling alley, Red Rock Lanes, and knock a few pins down before heading out to explore a different side of Vegas. Hoover Dam Tour Company (www.hooverdamtourcompany.com) offers the “BEST DAM TOURS IN TOWN!” Choose between an airplane, helicopter, boat or SUV tour and explore the historical dam that impounds Lake Mead. After a massive history lesson, catch a cab to Fremont Street and discover old Las Vegas.

Check out the 75,000-gallon tropical fish tank at the Chart House in the Golden Nugget (www.goldennugget.com) while you dine on Alaskan King Crab and Coconut Crunchy Shrimp. Then go gamble—it is Vegas after all. Although, let’s skip the part with the monkey this time. The aliens could still be watching.

LAS VEGAS - PHOTOGRAPHY COURTESY OF LAS VEGAS NEW BUREAU

You’re headed to Vegas to get weird, so you might as well start early. Head through Joshua Tree and stop for a bite at Pappy & Harriet’s Pioneertown Palace (www. pappyandharriets.com). Start with a platter of Nachos Von Rabbit, then bite into a Catfish Sandwich. Stay into the evening to catch a show with a popular indie band like Rufus Wainwright in the site's small music venue. Eventually continue along about 20 miles north of J-Tree to the even tinier town of Landers for an out-of-this-world experience at The Integratron (www.integratron.com). In 1954 the 38-foot high, 55-foot diameter dome was created by a man named George Van Tassel who was merely following instructions provided to him from visitors from Venus. Built on an intersection of powerful geomagnetic forces that create a spike in the earth’s magnetic field, the hut offers its visitors “Sound Baths” where you can take a nap in a sound sphere, resulting in utter peace, amplified awareness and absolute relaxation.

World’s Tallest Thermometer In the small town of Baker, home to less than 800 people resides a 134-foot tall thermometer. The temperature gauge was built in honor of the highest recorded temperature in Fahrenheit ever recorded in the US on July 10, 1913 in nearby Death Valley.

72155 Baker Blvd, Baker, CA 92309

Giant Santa Claus You better be good, because he’s still watching!

Or, at least behave whilst cruising through Oxnard, home to an 18-foot tall Santa Claus.

He sits peacefully (and jollily), overlooking the freeway, casually wearing sunglasses during the summer months. You’ll find him off the Santa Clara exit if you’re going north, and the Rice Road exit if headed south off Highway 101.

2801 East Ventura Blvd, Oxnard, CA 93036

Salvation Mountain A vast clay mountain brightens up the massive desert bordering the Salton Sea. Painted every color of the rainbow and adorned with positive messages in every nook, the words “God is Love” sit in the center surrounded by flowers, suns, waterfalls and religious scripture. Creator Leonard Knight called the 50-foot high, 150foot breadth piece of art his gift to the world.

Beal Rd, Niland, CA 92257 | JULY 2014 | 173

road trip food It’s a fact. At some point along your trek you’re going to be driving along counting yellow lines, when BAM! you’re hit smack in the kisser by a snack attack. It’s going to take everything you have not to pull over at the nearest gas station and fill up on a Slurpee and bag of sour gummy worms. But that’s not going to curb your hunger. It might satiate it for an exit or two, but in an hour you’re going to be rolling through a drive-thru, paying for a greasy hamburger while you loosen your belt strap. What’s more, is sudden sugar rushes cause your body to fatigue, and when you’re driving, you don’t want to crash, figuratively and literally. Here are some ways to get your fix a bit healthier.

Healthy Snacks vs. Junk Food CRUNCHY

THIRSTY

SWEETS

BARS

DIPPING

DAIRY

PROTEIN

trail mix

chips

fruit juice

soda

Fruit

candy

Energy bars

chocolate bars

hummus and peanut butter

high-fat dressings

low-fat yogurt

ice cream

turkey sandwich

fast food hamburger

5 Mini Road Trips FOR THE SWEETHEARTS: Lake Arrowhead Village Cruise the windy Highway 18 up the San Bernardino Mountains and into the clouds for a weekend getaway to remember. Check in at the Lake Arrowhead Resort & Spa (www.lakearrowheadresort.com), and head to the resort's private beach where you can roast marshmallows as the sun disappears. When you’ve said goodbye to the majestic hues of a Lake Arrowhead sunset, meander over to the village (www. thelakearrowheadvillage.com) where you can catch a free live concert on the main stage. The Summer Concert Series boasts 37 bands, including Aerotrain (a tribute to Aerosmith) and The PettyBreakers (self explanatory). Once you’re hungry, head to the cozy and romantic Grill at Antlers Inn (www.thegrillatantlersinn.com), where you order Macademian Crusted White Seabass. A rustic log cabin complete with real fireplaces will have you cozied up to your sweetie, far, far away from city life.

INTERVIEW WITH

Marie Montgomery Nordhues of Corporate Communications Automobile Club of Southern California 714.885.2320 Q: What type of navigational system do you recommend?

Marie Nordhues: Whatever system you use, the most important thing is that your PASSENGER should operate it and change it if necessary. I just got back from a road trip with my daughter to New Orleans, and I speak from first-hand experience. If you are on a solo road trip, program your system before you leave and make sure the voice directions are activated. If you need to change something, pull OFF the highway to a safe place.

The AAA app has a great navigational system with options for turn-by-turn directions and will also show you nearby gas stations with recent prices, give you the ability to book AAA Diamondrated hotels right from the app with your AAA discount, and also show you all the interesting attractions along your route just like the original AAA TripTiks.

Q: What are the common mistakes people make before going on a long journey?

MN: Not getting their car checked by a mechanic or doing it themselves before leaving. In the summer, and particularly during days when the temperature is over 90 degrees, AAA emergency calls for road trip breakdowns will skyrocket. Many of these breakdowns could have been prevented if the driver had gotten the car checked ahead of time. Another common mistake is not planning for enough activities on the road, especially with kids.

Luckily, these days many people have cell phones that can provide entertainment, but you may want to consider a DVD player for the passengers or books on tape.

Q: Any tips for handling traffic jams and road rage?

MN: It’s always a good idea to try to plan your trip to avoid traffic.

If you’re not traveling on a holiday weekend or a Friday, you can probably leave either before or after “rush hour” to avoid traffic. If you are in a traffic jam and the passengers are getting cranky, try to play a license plate game or “I Spy” to pass the time. You can also pull off the road to a restaurant for a break until it gets better.

Road rage is something that still happens, and extreme cases often make the news, but it is unusual and rare, fortunately. If someone seems to be furiously trying to engage you on the road, DON’T respond. Try to pull off an exit and go to a public place like a shopping center.

Q: Any tips for getting out of a ticket?

MN: Haha! Well prevention is the best cure, as we know. A good rule of thumb to avoid getting pulled over is to really observe the speed limit when driving through smaller towns on your route, even if you’re on the highway. Arizona does have speed cameras placed on highways that can send you a ticket in the mail (although it has cut back on them some), so be careful traveling through there. My personal strategy is always to be super polite and apologetic. It can’t hurt!

Q: How can AAA help me?

MN: So many ways! I mentioned the AAA app, which is free. Not only does it have map and navigation services, you can also use it to contact roadside assistance if you need it. It also shows you where to get AAA discounts near you and incorporates all the travel information you would find in paper TripTiks and TourBooks.

We also have a number of other travel planning tools: • Fuelcostcalculator.aaa.com—A great gas budgeting tool that members and non-members can use.

• Paper maps and paper TripTiks—These can be great tools for planning your road trip as well as navigation, because everyone in the family can look at them together and figure out what they want to see and do.

• TourBooks—This AAA member benefit is a complete paperback guide to any given geographic area in the US. It provides an overview of what to see and do in each area, as well as complete listings of AAA Diamond-rated lodgings (with average room rates) and restaurants.

• Travel planning—We can book hotels, travel packages, rental cars, cruises, flights and more at AAA.com, at any AAA branch, or by calling 888.874.7222.

174 |

| JULY 2014

LAKE ARROWHEAD - PHOTOGRAPHY COURTESY OF LAKE ARROWHEAD RESORT, BRABUS - PHOTOGRAPHY COURTESY OF BRABUS

luxe trux

OFF ROAD Prowess MEETS VALET Stunner BECAUSE YOU’RE ABOUT TO SPEND A CONSIDERABLE AMOUNT OF TIME IN YOUR RIDE CRUISING THROUGHOUT SOUTHERN CALIFORNIA AND BEYOND, WHY NOT GO THE EXTRA MILE AND COMPLETELY PIMP IT OUT? BRABUS in Irvine is the place to trust. An LED Blinker for your G Wagon? Check! A mini-Mac in the center divider? Got it. Monoblock S Titanium rims for your brand new Mercedes C 63? Way ahead of ya!

Don’t just trust your car to get you there, make your car stand out. She’s been a good girl; she deserves a present. Give her some more horsepower. Maybe she’ll get ya there faster!

BRABUS 949.229.1700 | Brabus-usa.com | info@brabus-usa.com

| JULY 2014 | 175

1.

Car Games

2.

SLUG BUG

I SPY

3.

THE HOUSE ON THE HILL

INTERVIEW WITH

4.

JOHNNY WENT ON A PICNIC

5.

99 BOTTLES OF BEER ON THE WALL

tire. These are tires that are, or have been, factory installed by the car manufacturer on the production line. They are recommended replacement tires.

Chris Spartalis Service Manager of Audi Beverly Hills 8833 Wilshire Blvd Beverly Hills, CA 90211 424.281.5600 | www.audibeverlyhills.com Q: How can I prepare my car for a summer road trip?

Chris Spartalis: Have your car inspected and make sure all factory-recommended maintenance services have been performed. It is suggested that you have your tires, fluid levels, brakes, suspension, drivetrain, belts, hoses, wiper blades, windshield washers, heater, air conditioning and lights checked before going on a road trip.

Q: What are the best tire brands and types for the various road conditions (desert, beach, mountains) I might experience?

CS: Tires are an extremely important component of your car; your tires are the only thing between your vehicle and the road. Selecting the right tires for your vehicle is a critical decision. Your safety, as well as your vehicle’s performance, will be determined by this choice. Tires affect acceleration, steering stability, traction, noise, braking, cornering, comfort, load-carrying capacity, fuel economy and the overall handling of your vehicle. It’s best to consult with your owner’s manual as far as brands of tires for various road conditions, and specific vehicle models. Car manufactures have conducted exhaustive testing to determine what tires work best on their vehicles.

Q: What are the types of tires available?

CS: All-Season tires are designated the best all-around tire. They are a balance between performance, traction under wet conditions, noise reduction and mileage.

Touring tires feature enhanced performance blended with excellent ride quality.

Performance tires are designed for high speed and aggressive driving, as they offer maximum road contact. They feature a softer rubber compound that improves cornering and increases traction, as well as lower profiles in order to reduce sidewall flex under stress. They can tend to wear more quickly than the other types of tires, due to their performance orientation.

Q: What is other important tire terminology to note?

CS: OEM (Original-Equipment-Manufacturer)= Manufacturer-recommended

OEA (Original-Equipment-Alternative)= Tires that meet the same size, load index, and speed ratings as OEM tires, but have not been factory installed by the car manufacturer.

Q: What Audi is best for a road trip?

CS: This is a difficult question! All Audi models have their strengths, and I believe there is an Audi made for just about every preference. The AllNew Audi A3 is an exciting new addition to the Audi line, offering modern technology and high performance in a nimble package, which will be available in spring 2014. The Audi A4 is an excellent performer as well. It's responsive and fun to drive, in a nicely sized configuration. The larger Audi A6 and A7 models are a pleasure to drive—they have great road manners and performance when you need it and they drive like a dream. The flagship Audi A8 is the ultimate driving experience, and is the zenith of Audi engineering.

Q: Are there any convertibles that you recommend?

CS: Both the Audi A5 and S5 Cabriolets offer refined styling with high performance, while the Audi R8 Spyder Convertible would be the finest performance supercar for the ultimate road trip experience!

Q: If I wanted to tow a boat or a trailer what is best?

CS: The Audi Q5 and Q7 are great choices for towing. Both models have excellent drivetrain options and towing packages.

Q: What’s the difference between a winter and summer blend of fuel, and should I avoid and/or use ethanol?

CS: Summer grade fuel is designed to burn cleaner than winter grade fuel. This means that it produces less smog and releases less toxic air pollutants, but it is also more expensive. This is due to the refineries having to shut down before changing over to summer fuel and the more expensive ingredients that summer fuels contain.

Ethanol fuels can absorb a lot of water and separate from gasoline by dropping to the bottom of the tank. This water-ethanol solution may cause corrosion and damage to fuel systems and engines. As with other items, it is always best to read the recommendations in your owner’s manual for specific requirements and recommendations for your vehicle.

Model Behavior Take one of these hot new models on your road trip and you will enjoy it so much more.

2014 Mercedes Benz CLA250

178 |

2014 Maserati Ghibli

2014 Audi A3

2015 Porsche Macan S

From $29, 900 208 hp MPG up to 26 City/ 38 Hwy

From $66,900 345 hp MPG 15 city / 25 Hwy

From 26,115 170 hp MPG 24 City / 33 Hwy

FLETCHER JONES MOTORCARS

MASERATI OF NEWPORT BEACH

AUDI MISSION VIEJO

POWER PORSCHE

3300 Jamboree Dr Newport Beach, CA 92660 949.718.3000 www.fjmercedes.com

1100 West Coast Hwy Newport Beach, CA 92663 949.734.7342 www.maseratiofnewportbeach.com

28451 Marguerite Pkwy Mission Viejo, CA 92692 949.218.5050 www.audimv.com

445 Pacific Coast Hwy Newport Beach, CA 92660 949.673.0900 www.newport-beach.porschedealer.com

| JULY 2014

From $49,900 340 hp MPG TBD

6.

It doesn’t matter if you’re traveling with kids or not, no one likes being bored. In order to avoid the inevitable “Are we there yet?” you’re going to want to be stocked with a bunch of activities. These tried and true car games are great ways to pass the time and will have you feeling (and acting) like a kid again.

20 QUESTIONS

7.

THE ALPHABET GAME

8.

NAME THAT TUNE

9.

For a complete description of car games visit WWW.LOCALEMAGAZINE.COM

LICENSE PLATE GAME

10.

THUMB WRESTLING

motorcycle rules Quick Glimpse at Motorcycle Rules If you’re going to be cruising the open road on the ol’ hog, be sure to brush up on some basic motorcycle rules. Laws tend to vary by state, so read through to make sure you’re not breaking any simple ones.

1.

Use a headlight in the daytime if your vehicle was manufactured during or after 1978.

2.

If your hands are more than six inches above your shoulders when sitting you look cool, but your handlebars are too high.

3. A muffler IS required.

4.…So is a helmet.

5. Only split lanes if you don’t exceed 10 miles per hour faster

than the cars you’re traveling between. And those said cars have to be going less than 30 miles per hour.

ENSENADA - PHOTOGRAPHY COURTESY OF HOTEL CORAL, MALIBU - PHOTO COURTESY OF R7 MEDIA

ENSENADA 50 minutes south of San Diego you’ll pass through Puerto Nuevo, the self-described “Lobster Capital of Baja.” If you’re a seafood lover it’s a crime not to stop at La Casa de la Langosta (www.casadelalangosta.com) for some muy grande crustaceans caught mere hours ago. The beautifully presented and delicious delicacies won’t leave you missing that Tex-Mex you’re so used to. Continue towards Rosarito and stop in for a production at the Rosarito Theatre (www.rosaritotheatre.com), Mexico’s answer to Broadway. Entertaining the community since 1980, the plays change every few months and this summer's scheduled “A Bench in the Sun” won’t disappoint.

About an hour past Rosarito you’ll arrive in Ensenada, popular among tourists and cruise ships alike. Known for its active water sports scene, the city’s famous La Bufadora is also

known for its dynamic water hijinks. One of the largest blowholes in North America, air is trapped in a cave as the waves approach, then released as the water recedes to create a massive 100-foot spout of agua accompanied by a roaring boom. Just missed it as you walk up? No biggie. It happens about once a minute.

Stay at Hotel Coral (www.hotelcoral.com), where you’ll get bed and breakfast hospitality despite being at a large hotel. Sitting on a marina full of potential boating and fishing adventures and also offering wine tours to various local vineyards, you’ll probably spend most of the day by the luxurious pool debating on what to do next. But in the meantime, indulge in a glass of vino blanco over some Ceviche de Pescado at Muelle3 (www.muelletres.com). There’s no rush, you’ll just stay another day…or two.

6 Mini Road Trips FOR THE OUTDOORSY: Malibu When hanging out in the ‘Bu, it’s best to do it in nature. Rent a board at Malibu Surf Shack (www. malibusurfshack.com) and brush up on your surf skills at Surfrider Beach, one of the world’s most famous surf breaks. Stroll along Zuma Beach and reminisce of its famous Baywatch days. Order Banana Bread French Toast at Malibu Café (www.themalibucafe. com) and eat it on a couch in the garden under a chandelier-adorned tree. Follow up with a glass of wine at Malibu Wines (www.malibuwines.com), which is just up the road and features wine-barrel tables in the “tasting room” (a big wide lawn). Keep the vibe outside with some camping at Malibu Creek State Park (www.malibucreekstatepark.org), home to every kind of outdoor adventure you can imagine.

THE BEAUTIFULLY PRESENTED AND DELICIOUS DELICACIES WON’T LEAVE YOU MISSING THAT TEX-MEX YOU’RE SO USED TO.

| JULY 2014 | 179

road trip to

los angeles

The state’s most populous city and globally recognized as one of the most famous in the world, the City of Angels has something for everyone. While one in six people work in the creative industry, towns like Silverlake, Long Beach, Hollywood and Venice play home to a diverse group of people—a group who may have nothing in common, except for their love of this crazy town we call LA.

distance to several local tattoo parlors, the “Ink n Stay” package features accommodation, a $100 tattoo voucher, lotion, an ice pack, and a bottle of tequila. Cap it all off at the High Rooftop Lounge and you’ll feel like a true Venice Beach-ian.

LA (FATHERS OFFICE) - PHOTOGRAPHY COURTESY OF BALTZ & COMPANY, INC, LA (LACMA) - PHOTOGRAPHED BY: WELDON BREWSTER, LA (HOTEL ERWIN) - PHOTOGRAPHY COURTESY OF HOTEL ERWIN, LA (MOMENT HOTEL) - PHOTOGRAPHY COURTESY OF BROUGHTON HOTELS

eat Open 24 hours a day, 7 days a week since 1924, The Original Pantry is as Old Hollywood as it gets.

It has served many a movie star and been featured in numerous films and television shows. Owned by former LA Mayor, Richard Riordan, he likes to boast that it’s never been without a customer.

Order Beef Tenderloin at 5am or French toast for dinner, just make sure you bring cash, cause they’re still old fashioned like that.

1697 Pacific Ave, Venice Beach, CA 90291 310.452.1111 | www.hotelerwin.com

Set on Hollywood’s Guitar Row, The Moment Hotel is just steps away from the famed Sunset Blvd attractions. The affordable boutique hotel prides itself on its sleek and modern architecture and its Roofdeck, a 2,000-square-foot bar that’s known for its heavy pours and cosmopolitan vibe.

877 South Figueroa St, Los Angeles, CA 90017 213.972.9279 | www.pantrycafe.com

Tired of the same old food in Koreatown? Try a Philly Cheesesteak! Brought to you by the same owner of the nearby and very popular Beer Belly, Whiz is home to a variety of lip-smacking Philly food-like Balls o’ Bacon and Sweet & Spicy Basil Wings. If you can’t smell it, just look for the huge black and white mural covering the entire sidewall… but you’ll probably smell it.

3901 W 6th St, Los Angeles, CA 90020 213.249.9449

magicians in the world. You have to be invited by a member to attend, or if you have a background in magic you can become a member by performing a 10-minute magic show to a panel of magicians. Not at all magic? Become a member yourself… if you meet the strict criteria and pay the hefty fee. Magic doesn’t come cheap, but boy is it worth it… POW! 7001 Franklin Ave, Los Angeles, CA 90028 323.851.3313 | www.magiccastle.com

The largest museum of its kind in the western United States, the Los Angeles County Museum of Art (LACMA) boasts over 120,000 pieces of art. The most popular being Chris Burden’s Urban Light, an exhibition made up of 202 castiron street lamps collected from around LA and repaired to working order—always a perfect photo op. Tickets are $15 for adults and $10 for students.

7370 Sunset Blvd, Los Angeles, CA 90046 323.822.5030 | www.themomenthotel.com

Occupying the historic United Artists building in Downtown LA, the Ace Hotel is one of the leading patriots in helping Downtown LA get its groove back. Dine at the resident restaurant called LA Chapter, which features some of the same iconic dishes as its Brooklyn counterpart.

Kick back at the sunny rooftop pool with a cocktail while you admire a panoramic view of the up-and-coming downtown.

929 South Broadway, Los Angeles, CA 90015 213.623.3233 | www.acehotel.com

5905 Wilshire Blvd, Los Angeles, CA 90036 323.857.6000 | www.lacma.org

A gastropub run by Top Chef Sang Yoon, Father’s Office is famous for its Office Burger, which Esquire Magazine named one of the best burgers in the world. Pair it with one (or two) of the 36 rotating craft beers on tap, and you have a lunch your father would be proud of. Also, visit the location at 3229 Helms Avenue.

stay A hip and diverse place to vacation, Hotel Erwin is a unique blend of exploration and fun. Walking

1018 Montana Ave, Santa Monica, CA 90403 310.736.2224 | www.fathersoffice.com

do Yeehaw! Find that inner cowboy and go on a Sunset Dinner Ride on horseback to a Mexican restaurant with Griffith Park Horse Rentals—a Western adventure perfect for date night. The evening lasts three hours and the cost is $75 a person (if you’re under 200 pounds; more pounds is $125). Just want a quick ride through the park on horseback? An hour session will cost you $25.

Dixie, Star and Ed are waiting.

480 West Riverside Dr, Burbank, CA 91506 818.840.8401 | www.griffithparkhorserental.com

Attend a show at the prestigious Magic Castle.

The Victorian mansion was built in 1908, and is now a haunt of some of the most talented

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san diego eat The secret’s out; for homemade authentic Peruvian cuisine stop in at Cafe Secret. From Empanadas Peruanas to Filet Mignon a lo Pobre (for breakfast!) this quaint mom-and-pop shop run by a couple who wanted to bring their sweet childhood memories from Peru to San Diego, has made quite a name for itself amongst locals and tourists alike. Be sure to call ahead to reserve a table, especially on live music nights!

1140 Camino Del Mar, Del Mar, CA 92014 858.792.0821 | www.cafesecret.com

Recipients of the 2014 Diner’s Choice awards for Best Ambiance, Best Service, and Most Booked, Jake’s Del Mar is no stranger to cleaning up the San Diego award circuit. Sitting right on the beach, the sunsets are second to none, and the selection of seafood (and land food) is vast. Also, it’s basically a crime to leave without trying their famous Hula Pie, so dig right in. Mahalo!

1660 Coast Blvd, Del Mar, CA 92014 858.755.2002 | www.jakesdelmar.com

The front page of their website features Jesus eating a cheeseburger… you know this place is going to be fun. Welcome to Neighborhood, home of 27 craft microbrews on tap, delicious comfort food (Jalapeno Mac and Cheese anyone?) and lots and lots of new friends. Downtown, crowded and open late, you’re just asking for a good time.

777 G St, San Diego, CA 92101 619.446.0002 | www.neighborhoodsd.com

It’s easy to keep it classy in San Diego. Home to beautiful weather, spectacular beaches and no traffic…well, less traffic than LA, San Diego has something for everyone. There are the artisans of Hillcrest and North Park, the beauty of Point Loma and Coronado, the surf of Carlsbad and Encinitas and the glamour of Del Mar and La Jolla. San Diegans are proud of where they live, and for good reason.

do Breathing new life into downtown’s club scene, the new AD Nightclub blends a church theme with modern-cathedral elements into a dark and sexy space. Booming electronic dance music and dancers exhibiting “live art” complete this 4,000-square-foot club, bringing theatrics and excitement to the higher-end “believers.”

420 E St, San Diego, CA 92101 www.adnightclub.com

Educate yourself about all things Padres with a Petco Park Tour. Trips are offered two times daily, seven days a week and run $12 for adults/$8 for kids under 12. The 80-minute excursion includes a mile and a half of walking, stair climbing and

dugout dwelling. Visit the Press Box, the Bullpen and get fancy real quick in a Private Luxury Suite.

100 Park Blvd, San Diego, CA 92101 619.795.5000 | www.padres.com

1,200 acres of lush scenery, gardens, walking paths, museums and theatres make up the beauty that is Balboa Park. Visit the Air & Space Museum, ride the carousel, listen to the sounds of the Organ Pavilion, catch a production at the Old Globe Theatre or simply have a picnic and take a nap in the Japanese Friendship Garden. And when you’re done, why don’t you pay a visit to the San Diego Zoo? The Park is home to that too… I’m telling you, you’re never leaving.

1549 El Prado, San Diego, CA 92101 619.239.0512 | www.balboapark.org

stay Take the Coronado Bay Bridge to Coronado and explore the quaint beach town with an island feel.

Stay at Loews Coronado Bay Resort and bask in breathtaking ocean views, spa escapes and even gourmet room service for your cat or dog, prepared with love by their award-winning chef.

4000 Loews Coronado Bay Rd, San Diego, CA 92118 619.424.4000 | www.loewshotels.com

Surrounded by Mission Bay on one side and Pacific Beach on the other, The Catamaran Resort combines the perfect blend of the bay’s beachy activities and PB’s beachy debaucheries. The Catamaran Spa is often referred to as San Diego’s Best Spa and features a waterfront therapy pool and world-class amenities.

3999 Mission Blvd, San Diego, CA 92109 858.488.1081 | www.catamaranresort.com

A half-hour up the coast is L’Auberge Del Mar, a destination hotel ranked among the top in the world by Condé Nast. Connected to the beach by a private footpath, the hotel features exquisite dining options and lavish accommodations by Barclay Butera.

1540 Camino Del Mar, Del Mar, CA 92014 858.259.1515 | www.laubergedelmar.com

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JAKE’S DEL MAR - PHOTOGRAPHED BY: MICHAEL WESLEY, PADRES - PHOTOGRAPHED BY: JOANNE DIBONA, LOEWS CORNADO BAY RESORT- PHOTOGRAPHY COURTESY OF LOEWS CORONADO BAY RESORT

road trip to

DO EXPERT DO EXPERT

Dude.

SIX OF OUR FAVORITES FROM THE MALE SPECIES

WRITTEN BY: KRISTAL DOCTER, ALEXA ERICKSON, NATALIE HOLTZ & JESSIE SETKUS PHOTOGRAPHED BY: ADAM GENTRY & JEFF FARSAI

E

ven though there are billions upon billions of stars in the night sky, very few shine brightly enough to be detected by the naked eye. The brightest stars—whether by proximity or size—hide, overshadow and disguise the beauty of stars nearby that deserve the same attention. In a large area the size of Orange County, this same phenomenon holds true. There are people you should know more about. These people shine very brightly in their own space and time. We found five such people. And, not just people—dudes. I don’t mean “dudes” in the vernacular of Sean Penn (Spicoli) in “Fast Times at Ridgemont

High” or Ashton Kutcher (Jesse Montgomery III) in “Dude, Where’s My Car?” but rather the way it was first intended in the late 1800s.

It was considered a compliment, referring to how one dressed (or rather appeared); to be pulled together; to have the appearance of having “it” together. Our focus in this interview, which taps entrepreneurs, a skateboarder and an attorney, is to shine a light on personalities that we feel should be gravitating into your consciousness and are deserving of our collective attention. We hope you enjoy this first installment of our spotlight series as we get “all duded up.”

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“When you live in your strengths, creativity skyrockets. Mediocre is not good enough—it actually repels me, good does not survive; only excellent survives the test of time.”

NAME: Larry Broughton COMPANY: Broughton Hotels TITLE: President & CEO

BROUGHTON HOTELS 2400 E Katella Ave, Ste 300 Anaheim, CA 92806 www.broughtonhotels.com

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THE SUITE LIFE Perfection. It’s the undeniable pursuit of excellence. The Greeks call it “arête.” This noble quest sometimes seems to be forgotten because of things such as money, fame, notoriety, pride…the list goes on. So often companies overlook the important things: community, relationships, creativity and authenticity as a means of success, but not at Broughton Hotels. While the world was being torn from its pedestal and successful businesses ceased to be after the recession hit its hardest, Broughton not only survived…it thrived. Why? Behind every successful business there is an influentially sublime figurehead, a person with the “third eye,” the one who ultimately makes their vision come to life—this man is Larry Broughton.

Larry has built his dream from the ground up by creating this luxury, boutique chain of hotels that are located in both Southern California as well as Chicago. What makes Broughton different from every other hotel chain is the experience it offers to their hotel guests. “No” does not fall into their vocabulary and their friendly staff will call you by your first name. (Gone is the stuffy “Mr. and Mrs.” Lingo.) Talk about feeling right at home. Larry believes that customer service is a dying art in our time, so he carefully selects those who are the absolute cream of the crop to represent him and his fabulous chain to take care of his clients. Yes, I said clients because everyone that walks through Broughton’s doors isn’t just a customer, they are much more than that; they help build the community at Broughton.

Anyone can take a vacation to Santa Barbara and wake up feeling like they are in another place, but Broughton prides themselves on soaking up the culture they are in and letting it shine through. If you are in Santa Barbara, you are in Santa Barbara, you came here for a reason and everything around you should be celebrating that! All of Larry’s hotels are masterfully crafted to give his guests the ultimate experience, and have them walking out of the doors excited to return. Broughton Hotels are a creative, relaxing and luxurious way to spend your well deserved time off; if you want a home away from home, then this is the experience for you.

Q:

Tell me about your humble beginnings; what started Broughton Hotels?

Larry Broughton: (laughs) Where do I begin? I was in the military for nine years, paid my way through school; I did some martial arts as well at the time. I was a pretty busy guy, but I came out to Southern California, and once I got a taste of it, I knew I had to be here. Eventually, I got a job in a dive hotel and worked the graveyard shift…I really grew to love the industry.

Q: Ok Larry, let’s not downplay your back-story. You were a Green Beret, you are a black belt, a successful hotel entrepreneur, a motivational speaker and also a bestselling author. Tell me about being an author.

LB: I am actually dyslexic, and I have found that the more I write, the clearer my thoughts become. I have also always wanted to write a book, and once I put my mind to something, I will always succeed in what I do. I currently have two books out: “Victory,” which is a book of entrepreneurial success strategies and “Flashpoints,” which is about compartmentalizing your life. Did I also mention I like to teach?

Q: Wow, I think Dos Equis should look into hiring you as the Most Interesting Man in the World, but out of all of these facets, why did you choose to zero in on the hotel business?

LB: Everything I love is integrated together! Branding, team building, marketing, service—it is all there. Not only that, but we are building communities; the hotel business is a very intimate business. People are entrusting us to keep them safe, to feed them, to provide them with what they need. Overall, it is a great calling to serve others; it is an honor to make them feel welcome and to make their stay memorable.

Q: After doing some reading, I realized you opened your first hotel during the worst two-and-a-half-year period in the hospitality industry since the Great Depression. Why this specific time? How did you make it through it?

LB: Well, I definitely didn’t choose it, that’s for sure. In the late ‘90s the hotel business was booming, and I took a risk; you can’t win big if you don’t risk big…it was awful timing. 911 happened, SARS, you name it and it happened. I realized you couldn’t be a lone wolf; you have to know when it is time to ask for help. I found coaches, mentors, anyone who would jump in to help. I was scared, I am going to be honest, but I knew we could get through this and we did. We thrived. We won Ernst & Young Entrepreneur of the Year.

Q: You have hotels throughout Southern California and Chicago, are there any plans to expand into any other areas?

LB: Definitely. We are looking into Georgia, Texas, Washington and New Mexico. Nothing is set in stone yet, but these are some promising prospects.

Q: Broughton screams luxury. What amenities do your hotels have that make your guests feel like they are living the high-life?

LB: That is a great question. Every luxury hotel has the exquisite bath amenities and spa services, but our hotels know how people feel from a human perspective. The hotel business is all about relationships; customers are transactional, but clients are long-term relationships. Again, we are in the hospitality industry, and, quite frankly, a lot of hoteliers forget we are supposed to be…hospitable. Where does this start? It starts with the attitude we portray. When you walk up to the front desk, typically that person is called a front desk clerk. I don’t know about you, but I don’t want to be clerked. I want to be hosted—it is more endearing. Therefore, they are called Guest Services Hosts; that is the attitude we want, that’s how we want to treat people. We can have all the gold and marble we want around a hotel, but if you are treated like garbage it isn’t luxury.

Q: I would have to agree, the experience really is everything. What would you say is Broughton’s claim to fame?

LB: We are authentic. Our motto is, “Authentic people delivering creative solutions.” We do not get wrapped up in all the corporate bureaucracy. I would say our claim to fame is that we continue to grow, we take pride in excellence, and we are very approachable and authentic. What you see is what you get at Broughton Hotels. Also, when you live in your strengths, creativity skyrockets. Mediocre is not good enough—it actually repels me, good does not survive; only excellent survives the test of time.

Q: You pride yourselves on being a boutique organization. Explain why this brings you so much pride?

LB: If you stay in nameless, soulless branded hotels out there, you don’t know if you are waking up in Bangkok, Boise or Baton Rouge, because it is just the same product and design as everybody else. What I love about the boutique industry is that it celebrates the location and the community where the hotel sits. People are looking for experiential stays. If you stay in our hotel in Santa Barbara, The Spanish Garden Inn, it celebrates Santa Barbara and its Spanish Mediterranean architecture. It’s warm and inviting. The Georgian in Santa Monica is an Art Deco building; everything about it celebrates that era as well.

Q: Which hotel would you say is your most creative property?

LB: That is like asking me who my favorite child is (laughs). I would have to say the Sportsmen’s Lodge in Studio City if I must pick. We are just finishing up an amazing renovation. It has been an icon in the valley for years; celebrities fish in the trout ponds and have the fish prepared for their meals. Many people in Southern California have some kind of connection to that hotel. I am really excited to say we have brought in experts for design, food and beverage, the rebranding, etcetera, to give the property a breath of fresh air, and I am excited to complete the renovation.

Q: How does it feel to be featured on “Hotel Impossible” as an expert hotelier brought in to help fix a failing hotel?

LB: It was exciting—not as much being on television though. Anthony Melchiorri has never called a hotel operator to come in and help him fix a business; he has always done it himself. He has brought in marketing people, designers, even food and beverage people, but never hotel operators.

Anthony told me he called industry experts such as the California Lodging Association and told them he needed an expert hotelier to help him on this renovation and every expert’s top of mind was Broughton Hotels. I was beyond honored. We didn’t push and shove to get on TV, we were chosen.

It’s humbling.

Q: Now is your time to brag it up. What are some of your proudest accomplishments at Broughton Hotels?

LB: We have received many awards, and they are fantastic, believe me, but they are not my proudest accomplishments. My proudest accomplishment is creating opportunities for people that don’t fit elsewhere. We tend to attract the black sheep of the industry; they care a little more and go that extra mile. It brings me joy. I am proud of the team for getting through this recession; we have all taken our bruises and we continued to dedicate ourselves to our core values. The payoff is putting another half dozen hotels to our portfolio within the next year. We never gave up. We never quit.

Q: Impressive. What is the future for Broughton Hotels?

LB: I don’t really know other than it will be bright. I never have a welldefined strategic plan; I know a general direction that we are going, and I will keep us on track. George Patton said, “A good plan executed today is better than a perfect plan executed next week.” That’s the rule I live by.

WRITTEN BY: Jessie Setkus PHOTOGRAPHED BY: Jeff Farsai | JULY 2014 | 189

HIGH ON LIFE Many years ago, a man sat under an apple tree shading him from the hot sun; he was then pummeled over the head by a falling fruit.

Becoming obsessed with the force that caused this occurrence, he later famously claimed, “What goes up must come down.” Sir Isaac was infatuated by this seemingly simple statement, as was the rest of mankind. We have attempted time and time again to manipulate this faceless prankster we all call gravity. Some of us are more skilled than others in the gravity realm (I am not one of them), but a select few have successfully tamed this beast and molded it into their ally, making it a spectacle that is nothing other than the true meaning of awesome.

Enter Greg Lutzka—the first time Greg opened his science book I’m sure his first response to the word “gravity” was nothing more than a chuckle as he conquered this behemoth at the young age of nine.

Watching this Pro Skateboarder is not only watching an athlete perfect their sport, but it is also an artist mastering their craft. Time seems to slow as each effortless motion is exquisitely executed, and the impossible seems to be…very reachable. You have to pinch yourself to make sure what you’re gawking at is, in fact, actually happening... don’t forget to snap your jaw back into place.

After making his pilgrimage from the Midwest to Southern California, what some call the “Mecca of the action sports world,” he was destined for greatness. This talent doesn’t just happen overnight. Lutzka is known to be one of the hardest working skaters in the industry. Now designing his own clothing line, he sets out to take the world by storm once again as an entrepreneur. This laid-back guy is taking life one day at a time, living it up as he goes. Although all of the sponsors, the experience on the silver screen, the famous friends, awards and notoriety are nothing short of fantastic, Lutzka does not skate for those reasons. His undying love, passion and, most importantly, the fun he has when gliding on his board are the things that keep him coming back for more.

Q:

You’re a Midwest boy, huh? What was it that brought you out to Southern California?

Greg Lutzka: What brought me out this way was skateboarding. I grew up on skates—I was on skates when I was two, actually. In high school, I played ice hockey, so I was always active. I started skateboarding at age nine and was sponsored by age 15. By 16 I was traveling the world and won my first pro contest when I was 17. I was riding for some pretty big brands like Volcom and Oakley at the time—they wanted me to move out here, so I did. It was a dream I always had, and I just went for it.

Q: When did you know that skating was your destiny?

GL: It started out as something on the side, because my teammates on my hockey team did it, too. Three years later, I ended up quitting hockey, because I loved skating so much—it’s all I wanted to do all day. I didn’t plan on becoming pro or jumping into this lifestyle, it all just kind of fell into place. I realized I was going to become pro when I started getting sponsored. I had people like Rodney Mullen and Tony Hawk backing me, and I really didn’t know how to take it. I felt like I was just a kid that loved to skate. I’m honestly just happy to be able to make a living on something I love to do.

Q: Tell me about the clothing line you are starting.

GL: Two of my sponsors gave me the idea. They said, “You’re at the point in your career where you can really start something.” I figured it could be a cool opportunity—it’s a really good next step. It’s more of a hobby. I don’t expect it to take off like Volcom or anything…of course it would be awesome if it did. Skating is still my priority.

Q: I have to admit, I am pretty envious, because I have a hard enough time staying balanced while walking let alone throwing a board and wheels into the mix. What would you say was the most complicated trick you have ever attempted…and did you land it?

GL: At the Maloof Cup—the first year they had it in Orange County—I did a front-side 360 kick flip to nose blunt, which I have only done once in my entire career. I landed it, and I won the best trick. I haven’t done it since, but that was awesome. I want to do it again…but it has to be at the right time.

Q: You are a two time gold medalist at the X Games. Tell me about that experience.

GL: I don’t want to say winning doesn’t really matter to me because it does, but it isn’t all about winning to me. The experience of traveling and living my dream means more to me. Winning makes companies want to sponsor you, that’s for sure, and that’s super cool. It was pretty awesome though; I’m not going to lie.

Q: You’re never bored of boarding? In your spare time you like to snowboard? Do you also compete in snowboarding?

GL: That’s more of a hobby. My friends and I go snowboarding to escape and relax. I love skateboarding, it’s my life, but sometimes you just need time away from it. I also play guitar—sometimes you just need that break so you can come back and do more awesome work.

Q: Does being “goofy footed” bring any advantages or disadvantages to your skating?

GL: No, not at all. It’s just like being a left or right-handed batter in baseball. Whatever is more comfortable for you is what you go with.

Q: Movies, music videos and commercials…you know I am going to ask you about your experience with show biz. How was it?

GL: When I was younger, I had some opportunities to be in a couple movies and music videos, and some of the musicians and actors I had honestly never heard of. Jonah Hill for example, he was just up and coming at the time; I worked hand in hand with him on the movie “Accepted.” Lil’ Wayne and I have become really good friends; we just relate to each other on a lot of things—especially skateboarding. I like working with people who love their career whether it’s movies, music, you name it—it’s cool to see other people’s passions.

Q: What advice would you give to young skaters just starting to ollie?

GL: Skateboarding is all about having fun and having fun with your friends; it’s always been that way, and it’ll always be that way. I think that is number one. Some kids just want to get sponsored and become a pro skater, but most of the pros didn’t ever look at it that way. They just did it because they loved it, got really good at it and opportunities just came from that. Number one, to me, is just enjoying skateboarding because you love it.

Q: Greg, you have accomplished so much in your skating career; you won the Maloof Money Cup, multiple Dew Tours, the Tampa Pro…a skater’s dream…three times over. You are the man who has it all, but I know it still isn’t enough…what’s next?

GL: Of course progressing on my skateboarding, the same thing I have been doing for years now. To be honest though, another love of mine is real estate; I have been investing some time in that realm lately. I think when my skateboarding career comes to a close that is the direction I might take. It’s a pretty cool market. Then, of course, getting my business off the ground. It’s something I have always wanted to do. I also want to continue to be a good role model. Finally, just enjoy life— people don’t realize how important that is.

Q: You have the reputation of being one of the hardest working skaters in the industry—explain why.

GL: Everyone has a reputation, and I guess I just enjoy working hard.

It’s something Rodney (Mullen) told me back when I was 18. He said, “You’re crazy, you are crazy on your board and your crazy hard work pays off.” That just kind of stuck with me. The thing is, it’s not really work to me; I think that’s the difference—I enjoy what I do. You also have to keep your goal high…that’s important.

Q: What would you say is your trademark trick?

GL: The 270 nose blunt. Throughout the years I have innovated it. You don’t see a whole lot of people doing that trick—I put a ton of combos together using that trick in particular that not a lot of people do. A lot of people say it’s a hard trick, but it just kind of comes to me naturally.

It’s a fun trick to do.

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WRITTEN BY: Jessie Setkus PHOTOGRAPHED BY: Jeff Farsai

Facebook: Greg Lutzka “I had people like Rodney Mullen and Tony Hawk backing me, and I really Twitter: www.twitter.com/#!/GregLutzka Instagram: www.instagram.com/greglutzka didn’t know how to take it. I felt like I was just a kid that lovedwww.greglutzka.com to skate.”

NAME: Greg Lutzka TITLE: Professional Skateboarder

Facebook: Greg Lutzka Twitter: www.twitter.com/GregLutzka Instagram: www.instagram.com/greglutzka www.greglutzka.com | JULY 2014 | 191

“I’m compelled by the human drama that I see unfold everyday. You’re dealing with people’s lives, which can be very intense, but at the same time, when you’re able to affect positive change in someone’s life, it’s beyond rewarding.”

NAME: Scott C. Thomas, Esq. COMPANY: Law Office of Scott C. Thomas TITLE: Attorney—Criminal Defense LAW OFFICE OF SCOTT C. THOMAS 1851 E 1st St, Ste 840 Santa Ana, Ca 92705 949.945.2085 www.scottcthomaslaw.com

Facebook: LawOfficeOfScottCThomas Twitter: @ScottCThomasLaw

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Q:

LAYING DOWN THE LAW

What is your background and where did you obtain your law degree?

Scott Thomas: I obtained my Bachelor’s Degree at UC Santa Barbara and majored in Political Science. I earned my JD at Chapman University School of Law and stayed on to get my Master’s—my LL.M—in Trial Advocacy, to further hone my trial skills. After I graduated, I went to work at Orange County’s DA office for just under a year. After that, I went into private practice with another firm before starting my own practice a little under two years ago.

Q: Is law something you knew you always wanted to do?

ST: I have always been passionate about the government and the rights of the accused, and I’ve always been interested in how the police interact with the public. I think it’s important to provide a check on governmental authority. I grew up with the mindset that you should always question authority, and more often than not, the government is a bully, so practicing criminal defense allows me to provide that check on governmental authority and governmental abuse. At the end of the day, it’s not my position to judge my clients or what they are accused of doing.

It’s very clinical—you look at what the allegations are, what the possible defenses are and apply the facts. It’s not my place to pass judgment on people, but it is my place to protect the rights of my clients.

Q: What made you decide to open your own practice?

ST: I felt confident enough in my skills that I was able to provide the quality of representation that I would want to receive if I were in my clients’ shoes. I felt that I had become proficient enough after working in the DA’s office. I had learned a lot from the partners I worked for at the private firm, and I eventually reached a point where I felt like I should be doing this for myself; then, it all kind of fell into place. I got my first client who was able to provide some of the seed money I needed, and I was able to lease a new space at a good rate. It was very serendipitous in how it all worked out. I would stress the importance of maintaining contacts, because you never know who you’re going to need in the future. I had a great network.

Q: Tell me about why you chose criminal law as your focus.

ST: It has always captivated my attention. I’m compelled by the human drama that I see unfold everyday. You’re dealing with people’s lives, which can be very intense, but at the same time, when you’re able to affect positive change in someone’s life, it’s beyond rewarding. My experiences have been invaluable and the fact that I’m a little bit younger helps me to empathize with, and relate to, my 20 to 30 something clientele. It helps disarm people and develop trust, which leads to an effective attorney-client relationship; once that relationship is established, I’m able to steer my clients into making the right decisions, which leads to the best possible disposition of their case, given the facts.

Q: Why should a client choose Scott C. Thomas over other law firms in Orange County?

ST: I think it’s a combination of things: I’m young and energetic and some people can see that as a liability, but I see that as my greatest asset given that I’m very passionate and enthusiastic about what I do. It allows me to go that extra mile for my clients. I like to walk clients through the whole process so that they play an active roll in their case. For me, it’s all about putting that personal touch on it. I really do care about my clients and I don’t view them as transactions. Even if my clients are never going to need me again, I view it as a formation of a long-term relationship, because I understand how important

of a role I’m going to play in their lives. Some of my clients’ cases have been closed for a year, but I still check in with them to see how they’re doing.

Also, I think the insight that I obtained after working in the DA’s office, gives me an upper hand.

I understand the politics of how the office works and how to navigate through that.

Q: What is the most interesting case you’ve ever been involved with?

ST: I was helping work a trial for a medical marijuana collective—it was crazy. We were trying to assert an affirmative defense, and the judge—who was in his late 80s, early 90s—was, to say the least, not very defense friendly. Essentially, he denied us the defense without even looking at our moving papers.

We ended up filing a writ with the District Court of Appeal that forced the judge to allow us to present the defense. While the jury was deliberating, the judge sent a letter to the DA’s office commending the prosecutor on what a great job she had done while the case was still active! Suffice to say, that raised some serious issues that ultimately led to a mistrial.

Q: Tell us about some of your more typical cases?

ST: Most of my clients aren’t “criminals;” they’re first time DUIs or college kids getting caught with drugs. However, I’ve also handled cases that involve more serious and complex accusations of criminal conduct.

Q: Can you take us through a typical workday in the life of Orange County’s hottest criminal lawyer?

ST: I get up, go straight to court and stay in court until I finish all my cases. Sometimes I start out my day in Murrieta and finish up in Fullerton before noon. It’s a lot of driving. Take a quick lunch, do some research, write some motions, and the rest of the day is client meetings.

Q: You mention traveling throughout SoCal for your clients. What geographic regions do you cover?

ST: LA, OC, Riverside, San Bernardino and San Diego.

Q: Describe your personal defense style.

ST: It’s all about knowing who your audience is; for example, if I am negotiating a case with a DA, I’m always aware of not only who the individual DA I’m talking to is, but also what office he or she may work for, and the politics that come with that office. I always treat opposing counsel as a colleague rather than the enemy; if they are receptive, that’s wonderful, and I’ll most likely be able to get a favorable disposition on the case. If not, then I have to slowly ratchet up the pressure. All too often, I see attorneys start off on the wrong foot by coming at the DA assigned to their case with all guns blazing; I’ve learned you catch more flies with honey, and if that fails, then it is appropriate to really start getting aggressive. In the end, it’s all about discretion.

Q: How do you find your clients or do they find you?

ST: Most of them find me. The majority are referrals from previous clients who I did a good job for.

Q: What do you like to do in your downtime or don’t you ever take a day off?

ST: I surf, go to the beach, hike, hang out with my dog, wife and my friends.

Q: What’s the best part about your job?

ST: The best thing is when you do your job and you make the criminal justice system do its job and a just outcome ensues.

WRITTEN BY: Kristal Docter PHOTOGRAPHED BY: Adam Gentry

| JULY 2014 | 193

SPACE TRAVELER

Helping companies thrive with unique workspace environments, Vic Memenas, C.E.O. of TechSpace since 2011, has a strong passion for the innovative and forward thinking company.

Traveling regularly between East and West Coast, he works to stay completely connected with each space. Originally from Birmingham, Michigan, Vic moved to Orange County during the DotCom Era, seeking adventure and the dreams of the internetdriven “New Economy.” A family man, avid golfer and beach lover, he now resides in Laguna Niguel.

Q:

Can you tell us about the position you hold as C.E.O of TechSpace?

Vic Memenas: As CEO of TechSpace I am incredibly blessed to run an organization focused on bringing a great experience to our local business communities. We are extremely customer-focused, providing unique environments for companies to flourish. Our office campuses are creatively charged spaces that, through the spirit of community, bring together some of the best and brightest companies in tech, marketing and finance, amongst others. It’s been great fun expanding our offering in OC, San Francisco and NYC while interacting with our client companies and assisting them in achieving their dreams.

Q: TechSpace currently has locations in California and New York. How many are there altogether?

VM: We have eight locations total. We recently opened TechSpace San Francisco, which has been enthusiastically received. The space filled in record time with incredible startups and cutting edge tech companies. We open NYC Flatiron on June 2nd. The space is amazing—perhaps our most unique to date.

Q: How does each location differ? And is there an overall theme that connects each space?

VM: Each site is unique to its geographic environment. The common theme is creatively designed offices and areas that are high-energy, collaborative spaces that promote inspiring ideas, worker productivity and a great sense of community between employees and companies. All of this is delivered with a superior technology platform and no long term commitments.

Q: Do you oversee all of these spaces, and if so, do you travel a lot?

VM: I do and I travel quite a bit. I love visiting our great locations and meeting with our employees and client companies. It’s the only way to truly understand the markets we are in. I am always looking for new opportunities to improve and grow our business.

Q: Pick a destination: OC, LA or NYC. What’s your favorite thing to do there? What about favorite place to dine?

VM: That’s a tough one! We are in such great places. I love everything NYC, SF and LA have to offer, but it’s always best to come home to Orange County. I love the outdoors, so given our great weather, you’ll find me on the golf course or at the beach.

Best restaurant? I’d have to say Studio at the Montage, but I’ll take an In-N-Out anyday!

Q: Tell us about the importance of a physical space in correlation with company culture.

VM: I feel it is incredibly important. The space you choose for your office space must reinforce your vision of company culture in order to provide your employees the opportunity to be successful.

We attempt to provide a platform from which a business owner can develop and build his or her own culture—typically one that promotes collaboration, communication and productivity.

Q: What is the most interesting feature TechSpace offers?

VM: Aside from the cool build outs and great tech services, I’d really have to say the community. Surrounding yourself with likeminded people, being able to easily interact with not only your employees but others who are creating and growing businesses is intoxicating. It’s inspiring to be in the middle of all this action.

Q: When you’re not overseeing TechSpace, what are you doing for fun?

VM: I love sports. I’m quite competitive and that comes out on the golf course. I have three kids so I spend much of my time at their games and practices. As a family our free time is spent at the beach. Doesn’t get much better than that.

WRITTEN BY: Alexa Erickson PHOTOGRAPHED BY: Adam Gentry

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“Surrounding yourself with like-minded people and being able to easily interact with not only your employees but others who are creating and growing businesses is intoxicating.”

NAME: Vic Memenas COMPANY: TechSpace TITLE: C.E.O.

TECHSPACE 3420 Bristol St Costa Mesa, CA 92626 877.700.7006 www.techspace.com | JULY 2014 | 195

ELEMENTALLY SPEAKING

Q:

What does your role consist of as Founder and President of Element?

Johnny Schillereff: Vision is my responsibility, but I also drill down to micro details. There is not a single pair of pants, t-shirt or shoelace that I haven’t seen. I graduated from the Art Institute of Atlanta, and I studied Visual Communications, so that’s my background. I am an artist and a designer and everyday I am doing design, creative and marketing.

Q: This has been a time of change for Element, what with the opening of your innovative Orange County location, The Branch, and the hiring of Travis Ford as Vice President/ General Manager. You’ve called this a renewal of the brand, or a “reforestation.” What else is changing at Element?

JS: We’re zeroing in on key categories that we believe have defined our brand over the years. Those categories are fleece, denim and backpacks, which is also the skater’s uniform; and then, of course, skateboards. We are not making a bunch of trinkets and things that don’t make sense to the brand. We’re going to zero in on the products for which we are known.

Lately, we like to say, ‘Bigger, better, fewer.’

Q: Tell us about The Branch.

JS: The skateboard industry is a bit dusty, a bit stale and this building feels like a starting over. I came to Costa Mesa scouring for places to work, and RVCA already had a place around the corner, and Pat (Tenore) and I are really good friends. My goal with this facility is to one: show the industry what Element stands for, and two: get back to what this industry was built upon. There are no offices, no cubicles and no one is better than anyone else. We have pool tables, skate parks and dogs in the office, because it’s been proven to increase joy. We wanted to get back to our roots. The whole space is a community space.

Q: How did you come up with the Element concept?

JS: The seed of Element was born in my mind when I lived in New York. I was a huge hip hop guy, but I also loved the outdoors. I was into hip hop, and the whole native tongues thing came out with the Jungle Brothers, A Tribe Called Quest, De La Soul…all these amazing conscious hip hop groups. At the same time, I liked to hike, camp, look at the stars and skate in the cities and in the hoods.

So, when that evolution of conscious hip hop came out, I was like, “That’s the path. There it is.” These dudes got dreads, they rhyme, they wear Jordans, but they talk about consciousness and how to be a better person. So when I had the opportunity to do Element that became the architecture: street, consciousness, earth, skateboarding.

Also, the definition of ‘element’ is that it is one of the four substances that compose the physical universe: wind, water, fire, earth. Everything in front of us is an element and an element endures. When I say endure, to me, it also means classic everything. The greatest brands on Earth are made to endure. Apple is made to endure. Levi’s is made to endure.

Nike is made to endure. Their brands, their philosophy, their consistent look. They have that discipline to not have a kneejerk reaction to trends, and that has always been our goal here. Just to be whom we are constantly. Everybody who acts as his/her natural self is timeless.

Q: I heard this story recently about a CEO whom, when he was getting his business off the ground, had to look in between his couch cushions for change to buy something to eat. He had no money left at all. Did you have any times like that when you first started out?

JS: Oh yeah. My classic story is that when I was in high school, I got kicked out of my house. I was straight-up homeless.

I was living downtown in an abandoned apartment, and I funneled electricity into the apartment from the business downstairs. I had a hot plate and a space heater. I literally had no money at all. I would couch surf and live in people’s closets. I was listening to a Lil’ Wayne song this morning, and he said he “came from the mud,” and I feel like that. I came from the mud. I remember that like it was yesterday. Lying in a bed when it was 20 degrees below zero, walking around the house and thinking, “There are not enough blankets. If I 196 |

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don’t get myself covered, I will literally freeze to death.” I will never forget laying under a pile of clothes several feet high just to keep from freezing. That is another reason I like hip hop so much. The depth of those lyrics, sort of that struggle, I can relate to that. I had to borrow money, I sold everything I owned… all that kind of stuff.

Q: Tell me about the first year.

JS: Element was driven originally by design. In the beginning, I was just a design nut, and there were two sides of the industry at the time. It was like California, bubble gum, shakabra, OP, Gotcha, very happy, colorful, neon. I always call it “The Bubblegum.” And then, the other side was this gritty, hardcore, punk rock. It was so gnarly, and I don’t want to say negative, because skating is awesome, but it was just gritty. Element was this complete antithesis of all things happening at the time. We were tree-hugging, messagedriven, design-driven, and simple. Nothing busy. Everything was about being classic—standing the test of time.

Q: If you could have lunch with any prominent figure, either alive or dead, who would it be and why?

JS: Bob Marley. I’d have a lot of questions to ask that guy.

Q: How did you come up with the tree logo for Element?

JS: Someone told me a story when I was a kid about how when these massive forest fires take place, everything burns down to the ground. Every animal, every tree is just leveled, and the one thing that is left standing is the tree. Like a massive Sequoia that’s burned all the way to the top, but at the very top there’s a little green going on up there, and it survives natural disasters and beyond. And I thought, “That’s my life.” I thought that we would be that tree and branch out and grow, even if we’re tarred and burned on the bottom and we’re still standing in that forest.

Q: Do you have any advice for aspiring entrepreneurs?

JS: Don’t give up sounds so lame. It’s very typical. But, I think it’s just fight. Just be feisty and fight, and don’t mess around. Don’t cave in. Stand up and speak your mind. Never stop believing, but I think also it’s to listen. Some of the greatest leaders that I’ve met, I’ve been so disappointed, because all they do is they talk and don’t listen. They think they’re always right. Be vulnerable, because you’re not always right.

Q: When you’re not working, you are?

JS: Working.

Q: What’s something on your “Before I Die” List?

JS: It sounds so common, but I want to make the world a better place than what it was before I came into it. I just want to know my footprint had some sort of meaning in the world.

Q: Is there a particular mantra or book that has stayed with you?

JS: There’s a book called “The Way of the Peaceful Warrior.”

I read it, and it really changed my life. It talks about how to fight, and be fearless, but the title says it all. Maintaining that balance of opposites. It’s about a kid who goes through life and has a great mentor and learns the power of balance.

WRITTEN BY: Natalie Holtz PHOTOGRAPHED BY: Adam Gentry

“Element was this complete antithesis of all things happening at the time. We were tree-hugging, message-driven, design-driven, and simple.”

NAME: Johnny Schillereff COMPANY: Element Skateboards TITLE: Founder/President

ELEMENT SKATEBOARDS, INC. 121 Waterworks Wy, Ste 100 Irvine, Ca 92618 www.elementbrand.com | JULY 2014 | 197

A PERFECT PALETTE Red, orange, yellow, green, blue, indigo, and violet; they are the foundation of our color palette. We grow up with these colors, become familiar with them and associate them with feelings. Passionate red is closely associated with anger, soothing blue is linked with calm and serenity, and playful yellow is related to warmth and caring. Most people can look at these colors and appreciate them for exactly what they are…colors. Some can pair them together to create a fashion statement or can use the emotions linked with them to generate a message for the masses. A very select few can manipulate these colors to give the world what people can’t initially see—a work of art.

While the majority wonders how Orange County artist Steven Quartly can sit for hours on end painting what seems to be the same four inches of palette without any sense of boredom—he won’t notice anything around him other than what he is intensely focused on. Dedication, precision and passion all course through his veins. Wanderlust has consumed him. He marvels at the details that surround him. Sometimes it requires as many as three separate trips to a specific location to truly absorb the scene—he always finds new twists and turns to add to previous pieces. His commitment always pays off; Steven’s work is elegant, beautiful, strong and romantic. It takes you away to distant lands, distant memories, and perhaps even distant times. Every brush stroke is layered with emotion, and every composition is individually created with its own unique personality.

Steven has given the world over 30 years of beauty, and not a day goes by where he is not thankful to be living his dream. With exquisite art comes great sacrifice, and although this father of four never puts his family second, he most certainly does not schedule himself a plethora of down time. This is the life he loves—he couldn’t imagine it any other way. I invite you to keep an eye out for this local’s art in surrounding galleries, absorb all of the feelings Steven has so delicately placed on display. You will be enchanted.

Q:

I know you are a painter, but there are so many different types of painters. Describe what you do.

Steven Quartly: Well to be specific, my style is Impressionistic, or should I say Post-Impressionistic. It focuses on the light; it is landscapes, seascapes, city scenes and still lifes. It is done a little bit more contemporary, though, because I do bring in a palette knife; I work with really thin and thick glazes and with multiple layers. I come back in with the palette knife and scrape off layers to show what’s underneath…and then, I’ll add more layers. I’m constantly thinking about motion—It’s fun.

Q: You started painting at the age of nine, not a whole lot of kids are diving into fine arts at that age. How did you get introduced to painting?

SQ: (laughs) Yeah, not super popular with kids at that age, but my parents were extremely supportive of music and the arts. One year, as a Christmas gift, they gave me three weeks worth of semi-private lessons to study with an art teacher. It’s really funny, they somehow convinced my teacher to allow a child to be part of the program—all of the other students were middle-aged adults. I loved it! As a matter of fact, I loved it so much I ended up studying with her for 10 years. What kid goes to art class after school for three hours every Wednesday and actually enjoys it? I did.

Q: So clearly in college you were studying Fine Arts and painting, right?

SQ: Actually, not entirely—I went to school for Graphic Design and minored in Fine Art. The passion was always there, though. I was still taking all the courses I could as far as painting goes. I was actually asked to paint a mural in the University’s Library Solarium. Cool project.

Q: You have been painting your heart out for over 30 years; how do you keep your ideas fresh and exciting?

SQ: Every Monday morning I am excited to get up and paint for the next show. Some of the shows I attend are themed shows; for instance, one coming up is a Napa-themed show. I will go up to Napa and do a bunch of “on location” paintings and scout out a bunch of different scenes. Then, I will put together eight to 10 original oils for that show. At any given time I can be working on anywhere from 10 to 15 paintings simultaneously, but that is how I work. Not everyone likes to work this way. In my opinion, it’s just like a writer who has multiple deadlines…I like to keep myself busy.

Q: Wow, I can relate to that. Where do you find your inspiration?

SQ: All of the beautiful locations I have traveled to. An example is the third time we visited the town Fiesole—which is just outside of Florence. I brought my easel and painted a different version of the same location I painted twice previously. There will always be something there that I missed before. Another example is going up to Napa; I have my favorite wineries I like to stay at but there’s

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always something a little different I notice every time. Ultimately, my underlying theme is romance; that’s what I want to communicate to people. That’s what I try to find in these locations.

Q: DIY, one of my personal favorite networks, called you to display your paintings on their show, “Hot List Kitchens & Baths.” Tell me about that experience.

SQ: That was a super cool experience. They approached me to do paintings on a super high-end, contemporary vanity. The vanity cost about $30,000!

But it also had my original work on it. It’s very humbling.

Q: I am quoting you when I say, “For me, every painting is a song.”

Explain what that quote means.

SQ: I’m going to get a little deep thinking with you on this one. You’re putting your whole heart on the canvas, and it’s there for people to critique, to hear and to see. If you want to write a good song, you have to write a good chorus, you can’t just write something that sounds the same all over the place. It has to have a hook—it has to grab people. It is the exact same scenario with a painting. You have to give them a reason to look.

Q: Speaking of songs, you are also an accomplished guitarist…talent just flows through your veins. Did you teach yourself? Any other hidden artistic abilities?

SQ: I learned how to play guitar at 15 and started writing my own music as well. When my wife and I decided to get married, I was actually in a band at the time—we even had a bit of a following in Orange County. I hit a bit of a crossroads; it was either art or music. My wife was the push that got me to fully pursue art; she was a schoolteacher, but she decided to fully dedicate her career to help me achieve my dream. She got me into all of the galleries. However, music, like art, has always been a continued passion of mine. I still play guitar and write music when I can. As for any other artistic abilities…no way, I don’t have the time for any more!

Q: What do you want people to feel when they experience your art?

SQ: I would hope that they are intrigued by the quality and the amount of work that goes into each piece. Even more than that, I hope it moves them to an emotion they weren’t feeling before they looked at it. I think art can make people feel strong happiness or it can disgust them—mine is supposed to make them feel romance and excitement. I really want it to be powerful.

Q: You have several upcoming exhibits scheduled. Does that ever get daunting, or is it something you just absolutely love to do?

SQ: To be completely candid, it can be daunting…it is very hard work. I just got off a plane, I’m running to see my family, shoveling food in my mouth, sprinting to the studio, painting for hours on end, I have to take my kids to soccer practice, and while all this is happening, I am preparing for my next show. Oh, then I have private commissions on top of that I am always working on—those are private buyers. It’s stressful. It’s a labor of love though—it is awesome, tough work.

Q: After so many years of putting your heart and soul into a work of art, when someone decides it is perfect for their home and purchases it, do you still get the same sense of excitement as when you first started out?

SQ: That feeling never goes away. In fact, the other day in Key West I met with people that ended up buying seven of my paintings. They just came down to have dinner and hang out, then BOOM—they fell in love with the paintings. I almost broke into tears because I’m thinking, “Wow, you don’t have to keep buying my work,” but they just loved it. That is the ultimate compliment.

Q: Your work truly is exquisite. How will the talented Steven Quartly continue to beautify the world in the future?

SQ: The sky is the limit in this business. You never know whom you are going to meet in the art world or where the opportunities are going to lead. I was lucky enough to meet a kid at the Atlanta Health Care Hospital. He’s a cancer patient, and he wants to be an artist. We did this really cool charity called Pure Imagination; they brought me in, and I was able to give his mom a painting; then, we sat down and painted together. It was the coolest experience. I want to get more into that—it was extremely rewarding. As far as painting, I want to know that at the end of my career, whether I’m painting Spain, France, Downtown Florence or even the California coastline, that you know it’s my work. If people can’t copy you—you know you’re doing something good.

WRITTEN BY: Jessie Setkus PHOTOGRAPHED BY: Adam Gentry

QUARTLY FINE ART 714.235.1374 www.quartly.com Facebook: Quartly Fine Art Twitter: @quartlyfineart Instagram: @quartlyfineart

NAME: Steven Quartly COMPANY: Quartly Fine Art TITLE: Artist

“You’re putting your whole heart on the canvas, and it’s there for people to critique, to hear and to see.” | JULY 2014 | 199

PHOTO BY: Ari Moshayedi

home

July 2014

204 HOME EXPERT Design Your Ideal Home With Room & Board’s Modern Decor

210 SETTING THE TABLE Summertime Favorite Beach Pit BBQ Inspires Your Next Backyard Party With a Picnic Perfect Tablescape

210 SETTING THE TABLE Backyard BBQ

BEACH PIT BBQ 1676 Tustin Ave Costa Mesa, CA 92627 949.645.7427 www.beachpitbbq.com

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Room & Board’s philosophy is a timeless design. It’s eclectic and built with love over time.

ROOM & BOARD FURNITURE 1661 W Sunflower Ave Santa Ana, CA 92704 714.549.5995 www.roomandboard.com

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M A K E YO U R S E L F AT

HOME VISUAL EXPERT GREGORY ROBERTS INVITES YOU TO DESIGN YOUR DREAM HOME WITH ROOM & BOARD’S AMERICAN-MADE FURNISHINGS

WRITTEN BY: JENNIFER LE PHOTOGRAPHED BY: CHRIS CHAVIRA

THE EXPERT GREGORY ROBERTS Visual Associate, Room & Board

Favorite Furnishing: Callan Chair

H

e’s the visionary behind the company that’s known for bringing your dream home to life. From the kitchen table to the accent pillows that could potentially be resting in your master bedroom, Room & Board delivers timeless and quality designs in home decor to help customize your home to its utmost potential. Known for its Americanmade and natural home furnishings, Room & Board takes “dream home” to the next level. Their showroom is a walk through Wonderland where every piece is meticulously and strategically placed to a tee.

Needless to say, we had many questions for the man behind this magic. His name is Gregory Roberts, and he initially started in a sales position at Room & Board and transitioned into the Visual Associate role only six months later. He plays make-believe for a living, and turns his vision into a reality: working with different types of aesthetics everyday with furniture ranging from Mid-Century modern to transitional to traditional. He works with furniture and gets excited about it.

Q: How did you get introduced to Room & Board?

Gregory Roberts: I grew up in the Central Valley in a town called Stockton and was always looking to venture out. We moved to San Francisco, which is where I was introduced to Room & Board. A mutual friend of ours had a beautiful place, and he was like, “Have you been to Room & Board? You have to go!” It’s a really great showroom. The people are amazing.

We acquired a few things here and there. We would just take a weekend walk and end up there. It’s such a cool vibe. It’s a warm and welcoming space. It’s just how they represent their room settings, their furniture and their products in a way that you just want to come in and hang out.

“It’s all about nesting. The most important thing you can have is a space you can call home and to have it be exactly what you want it to be.”

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“WHEN YOU GO HOME, YOU’RE THERE TO REJUVENATE AND REENERGIZE. IF THAT IS, IN ANY WAY OR SHAPE ACCOMPLISHED, IT’S COMPLETELY SATISFYING TO ME.” Q: You are the Visual Associate here. What does that mean exactly?

GR: At the start of each year when we have our new assortment, it’s gathering the information of everything that’s new. I travel to Minnesota once a year in the fall, and I get to see all of the new product that is coming out. From there, I come back with that information and basically plan the entire showroom here, which is about 35-36,000 square feet. We just start with the front entry.

It’s an important place to start, because we want to make sure we put our best foot forward for our customers. Then, we customize our showroom to speak to our customers.

Q: What do your duties include?

GR: It’s the entire floor planning. It’s a one-night deal. We set up the entire showroom. Everything that is old leaves overnight, and everything that’s new comes in. The next day, I show up with my visual team. We put all the frames on the wall, accessorize all the pillows, decorative and cocktail table books.

We add those layers within the space of accessories that help capture that warmth. That’s how I start each year. Everyday is a new day here. Everyday has its challenges, and there is something new to do. It always keeps you busy.

Q: What atmosphere does Room & Board strive to bring to its customers?

GR: It’s all about nesting. We all work very hard. It’s a busy world. The most important thing you can have is a space you can call home and to have it be exactly what you want it to be. That’s where our showroom, as much as we want to be inspirational, sets the bar. We really do try to make the space exciting yet attainable.

It’s something our customers can walk into, and feel like, “Okay, I want to call this home. This is me to the tee. This is how I want my space to look.” Room & Board’s philosophy is a timeless design. It’s eclectic and built with love over time.

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Q: Where do you get your inspiration?

GR: When I work with the customers, and just get a feel/vibe of the person (who they are, and how they live), that definitely plays one part, but I’ve always loved photos and seeing people’s spaces. I’m a huge fan of architecture. Once I see a space and know who I’m designing for, it’s so much fun. I get an excitement, and feel I can get a relationship growing with that customer.

Q: What’s the most rewarding part about your job?

GR: You get to play make-believe, and create a space that you envision in your head. It’s so rewarding when you put all that effort in, and then you get back on the floor, working with the customer, and they say, “This room speaks to me. This is what I am. This is what I want.”

Q: What’s the most difficult part of your job?

GR: We are a business at the end of the day. I am always gathering feedback from the customers to see what they love and don’t love within a specific room.

If we see that something’s not performing, then we do make adjustments in the showroom. For the most part, we do try to preserve our showroom aesthetics throughout the year. At the end of the year, it’s those rooms that you loved, but now that piece is leaving.

It’s letting go of those spaces I grew to love. It’s like, “No, I don’t want it to go!”

Q: What’s been your proudest moment so far in your career?

GR: One, is realizing this is who I am. I am a designer.

I love furniture, and creating spaces for customers to fall in love with and feel at home with. That’s been a huge accomplishment in my eyes. Hearing what they need and coming up with a simple plan for them to furnish their home. Working with those customers when they get their delivery, then call or come in saying: “I’m so in love with this place! I love this. I love that.” It’s the excitement people have, which I feel

like you should have. When you go home, you’re there to rejuvenate and reenergize. If that is, in any way or shape accomplished, it’s completely satisfying to me.

Q: What pieces or trends are most popular here at Room & Board?

GR: At Room & Board, we want to embrace the trends, but we don’t want to jump all the way. We really are thoughtful with the trends and gather a few. Right now, not specific to 2014, saturation of color is really big—golds, brasses, even black. I definitely think the more unique pieces like the Aidan chair or the Soren Lounge chair is reflective of today’s trends. It’s not something you see everyday. It has this “wow” factor to it. That’s where people usually start. They start with that one exciting piece and just fall in love with Room & Board, what we stand for and who we are.

The Callan chair is a beautiful chair. It’s one of the more unique pieces that you won’t see everywhere else. That’s the common thread on the furniture that does the best: something that’s unique.

Q: Any advice as to how one can personalize his or her space?

GR: Know that there are not any rules. Designing a space is intimidating to a lot of people. You just need to keep it simple, and realize: “This is my home.” If it works for you, then you’ve done a great job. Do what’s comfortable for you, and just really live in a space and make sure it’s customized for you.

Q: What does the inside of your home look like?

GR: It is probably really similar to Room & Board. (laughs) I definitely lean more on the pure modern look, but I try to add those elements: different colors and wallpapers and small, little trinkets throughout.

I like the minimal and clean look, so it’s not full of pieces, but I make sure the pieces that are there have meaning. It is clean, simple, a modern feel, but inviting. It’s home-y.

BEACH PIT BBQ 1676 Tustin Ave Costa Mesa, CA 92627 949.645.7427 www.beachpitbbq.com

Picnic-style benches are neatly scattered outside of the red, shack-like restaurant, offering an open-concept front dining area. It feels like your backyard, but smells way better.

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| JULY 2014

BEACH PIT BBQ BRINGS FINGER-LICKIN’ GOOD FOOD TO ORANGE COUNTY WRITTEN BY: ALEXA ERICKSON | PHOTOGRAPHED BY: ARI MOSHAYEDI STYLED BY: SHANNON O’NEIL

Tim DeCinces, owner of the Beach Pit BBQ in Costa Mesa, spent eight years playing minor league baseball before opening up his own Deep South-inspired restaurant. Traveling from city to city, DeCinces made sure to try all of the local cuisines while on the road. When he eventually retired and returned to his hometown of Newport Beach, he found himself missing the finger-lickin’ foods of authentic Southern-style grub. With a clear underrepresentation of Southern food in California, it made sense for DeCinces to introduce it. In 2005, Beach Pit BBQ was born.

You can smell the savory flavors of slow-cooked, hickory and pecan woodinfused meats from the parking lot of Beach Pit. The smell is irresistible and mouth-watering; luring you in. But before you even enter the restaurant, you are greeted with the feeling of a good old-fashioned family picnic. Walking through a white picket fence along a brick pathway, you feel comfortable— welcomed. Picnic-style benches are neatly scattered outside of the red, shacklike restaurant, offering an open-concept front dining area. It feels like your backyard, but smells way better.

Walking into the restaurant is as equally inviting. The walls are lined with framed photos of DeCinces favorite visited BBQ joints, baseball paraphernalia and team pictures of local high school sports teams. The seating is limited yet cozy (but don’t forget about the “backyard” seating). A wooden ceiling above you, a wooden floor beneath you; there is nothing chain-like about this shack. It is simple and small-town inspired. A fast-casual style joint, the menu is written on chalk behind the counter. DeCinces and Chef Jon Morris make you feel just as at home as the environment they provide. When they have a moment to spare, you can find them chatting up customers— getting to know them and suggesting menu favorites to try.

The meat is cooked over a 12-hour time period in their customized smokers—never touching a flame. You can get your pulled pork, turkey breast, beef brisket, smoked sausage or pulled chicken traditional style (on a plate or sandwich with homemade sides), or California-style (in a wrap, on a salad or on top of nachos). They serve tall-can PBRs in a brown bag, homemade blueberry lemonade and make their banana pudding from scratch daily. If a laid-back, authentic BBQ joint is your thing, then Beach Pit BBQ is a must.

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Beach Pit BBQ

MENU STARTERS & BASKETS FOR SHARING Burnt Ends (dinner only, while they last...)

Fried Okra (served with BBQ ranch dipping sauce) Fried Pickles (served with BBQ ranch dipping sauce) Smoked Hot Wings • Chili Cheese Fries • Nachos

SANDWICHES “North Carolina Style,” a scoop of our homemade coleslaw on top Big Love (pork and sausage) Timmy’s Texas Toast (pulled pork or beef brisket) Sliders (choose any 3)

PLATES One Cut Meat (6oz) • Two Cut Meats (10oz) • Three Cut Meats (15oz)

ON THE BONE, PLEASE! Quarter Chicken • Half Chicken • Whole Chicken St. Louis Spare Rib: Half Rack or Full Rack

SALADS The Salad (your choice of pulled chicken, pork or turkey breast) Caesar di South (your choice of pulled chicken, pork or turkey breast) The Wedge (your choice of pulled chicken, pork or turkey breast) Salad Wrap (any salad with your choice meat + 1 side)

Q&A WITH OWNER TIM DECINCES AND GENERAL MANAGER/EXECUTIVE CHEF JON MORRIS

*Avocado on anything

FURTHER SOUTH Two Tacos (your choice of meat) • Smoked Veggie & Turkey Burrito Border Town Breakfast Burrito • The Dirty South *Add homemade guacamole

SIDES Blueberry Cornbread • Jalapeno Cheddar Cornbread • BBQ Baked Beans • Potato Salad Mac and Cheese • Dinner Salad • Caesar Salad • French Fries • Sweet Potato Fries Collard Greens • Coleslaw • Green Beans

DRINKS Soda/Iced Tea • House Made Blueberry Lemonade • Bottled Water Minute Maid • Juice • Milk • Beer & Wine

DESSERTS Homemade Banana Pudding

Q: How did the name “Beach Pit BBQ” originate?

Tim DeCinces: Beach Pit BBQ came about as one of my favorite restaurants when I played in Mobile, called the Brick Pit. We thought being in California that the Beach Pit was a nice ode to the real Pit BBQ and to California, which was our theme— Southern BBQ, Cali-style.

Q: Where did the idea to open your restaurant come from?

Jon Morris: Our kids were in pre-school together, so Tim and I saw each other a lot. I was fresh out of culinary school, and, as Tim and I began talking more, we just sort of figured it out. He was a foodie with a business mind, and I was a chef. It all came together from there.

Q: What made you decide to give up your baseball career and open a restaurant?

TD: I gave it up because nobody was willing to pay me to do it anymore (laughs). No seriously, I think I could have hung on for a little bit, but it is such a tough life unless you are making the big bucks. I just felt like there was more opportunity for me in business than baseball at that point and the longer you wait the harder it is to enter “the real world.” Also, my oldest daughter had just turned two and we had our second child, so I didn’t want to miss all that for a couple grand a month to play baseball.

Q: Why Southern Cuisine?

TD: When I settled back into Orange County after ending my baseball career, I realized how underrepresented authentic BBQstyle food was, and it just made sense to open up my own place and introduce people to the real deal with a California twist.

Q: What is your favorite dish on the menu?

JM: Burnt Ends! Hands down. They pack a lot of flavor into one bite. They sell out everyday.

TD: I love our pork ribs. They’re different in that they are a St. Louis spare rib and not California’s typical baby back ribs— meaning, they are meatier and way more tender.

Q: Describe Beach Pit BBQ in three words.

TD: Southern BBQ, Cali-Style.

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thank YOU

TO OUR PARTNERS

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