Orange County October 2011 by Locale Magazine

REALITY TV STAR

KARI GIBSON

Medal Heavy San Francisco World Spirits Competition 2011

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Seasonal American Cuisine Serving Lunch & Dinner

Serving Breakfast and Lunch 6:30AM to 7:00PM

Personal Wine Lockers Owner’s Lounge/Private Room Social Hour 3-7PM

Marketplace Charcuterie & Cheese Bar Coffee, Wine & spirits

Full Outside Catering

Desserts & Gifts

If walls could talk! Celebrating 85 years... Executive Chef Jonathan Blackford

Executive Chef Shelly Register

3334 West Coast Highway • Newport Beach, CA 92663 949.650.6505 restaurantnb.com facebook.com/arestaurantnb • twitter.com/arestaurantnb

CAROL KLEIN FINE JEWELRY

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CHINO HILLS

Eat Authentic Erik Hale Uncle Erik “Everyone thinks of changing the world, but no one thinks of changing himself.” -Leo Tolstoy

AVILA'S EL

40 years on this rock. Married and divorced. Fought wars on two continents. Danced on four. Two great kids. Generations of friends. Live in paradise. Doing what I love. Doing what I love. Doing what I love. -Erik Hale RANCHITO

Shown: Logo Concepts_5 JSR • 06/27/06

Michael Zschoche Clean Up Michael Zschoche takes “jack of all trades” literally. Michael is a world traveler, photographer, race car driver, vintage motorcycle rider, entrepreneur and foodie. His former ventures included the lifestyle store, Zschoche and Michael Zschoche Gallery on Balboa Island. Currently he shares his visionary prowess through his branding and advertising firm, Nzsch and as Art Director of LOCALE Magazine. Michael’s eclectic style and interests have led him to the creation, delivery and management of interactive, print and outdoor communications for an equally diverse client base. He has had the great fortune of working in a multitude of dynamic industries not limited to: mega-yacht, art, law, engineering, tug boat, music, film, retail, adult, pet, internet infrastructure, clothing and periodical.

Melissa Lunt Designer Extraordinaire Coming from a nomadic family, Melissa Lunt has spent equal amounts of her life in Northern California, Florida and Hawaii. Currently a resident of South Laguna Beach, Melissa embodies the soul of the Southern California lifestyle with a passion for creativity. She practices yoga, is an avid reader and does not believe in microwaves. As Art Director of the boutique advertising and branding firm, Nzsch, she has participated in developing successful brands and campaigns for a diverse clientele.

Serving our family recepies since 1966

12 Locations in Orange County & LA County to serve you www.AvilasElRanchito.com

Ashley Hickson Chaos Manager Born and raised in New Jersey, Ashley Hickson had made yearly visits to her family in sunny Southern California, quickly realizing that there wasn’t anywhere else she would rather live. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping create 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 all that has been accomplished in it’s first year. Ashley looks forward to many years with the down-to-earth, innovative magazine. For advertising, marketing, accounting, and to find out where Erik is, call Locale Magazine and Ashley will answer all of your questions.

A Fresh Dining Mix The District at Tustin Legacy

Aloha Hawaiian BBQ

Juice It Up

RA Sushi

Auld Dubliner Irish Pub

Lucille’s Smokehouse Bar-B-Que

Rocky Mountain Chocolate Factory

Marmalade Café

Sharky’s Woodfired Mexican Grill

Ben & Jerry’s Bluewater Grill Seafood Restaurant

VisiT us onLine For A coMpLeTe sTore LisTing

TheDisTricTTL.coM

Native Foods Café

Thai Bamboo Bistro

Bowlmor Lanes

Nothing Bundt Cakes

Chaparosa Grill

Pablos

The Winery Restaurant & Wine Bar

Chick-fil-A

Panera Bread

Whole Foods Market

Daphne’s Greek Cafe

Peet’s Coffee & Tea

Five Guys Burgers and Fries

Pei Wei Asian Diner

In-N-Out

Pinkberry

JT Schmid’s Restaurant & Brewery

Quiznos

LocATeD on The norThwesT corner oF jAMboree & bArrAncA in TusTin

Nancy Villere Nancy Villere has been a professional photographer for 18 years, who loves to always push her limits for creativity. Her passion for photography lies in the discovery of another human being. Her client’s energy and excitement gives her energy! Their images are a co-creation! She is currently uncovering her purpose as a photographer through her studio, Crush Photo Studios, crushphotostudios. com. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and self-confidence women experience after their boudoir sessions and she feels honored to contribute to their process. Nancy loves LOCALE and the commitment to expand awareness of our local passionate business owners!

Jen Hood

Creative Dining

I am Jen Hood, an artist and designer, a sponge of culture, a piano man, a sieve of word and song. I’m a rolling stone, a product of manifest destiny, a one-time creative director, an avid bath taker, a reader, a writer, a doodler, a “miner of truth and delusion”, but partial to love and hope. I seek the beauty and “crazy” that shines on.

Nicky Vallee

Elegant Event Venue

Nicky Vallee is a musician, writer, wine blogger and public relations professional. For more than a decade, Nicky worked as a television news reporter, most recently as a general assignment reporter for the CBS affiliate in Palm Springs, where she covered a variety of stories, including the devastating and deadly Sawtooth and Esperanza wildfires. In her spare time, she enjoys collecting vintage pop culture memorabilia, hiking, wine tasting, cooking, reading and traveling.

Geoff Ragatz

Gourmet Catering Happy Hour is Even Happier When it’s Free

Happy Hour 3-7 p.m M-F Jazz Guitar Thurs & Fri 5:30-7pm Sat 6-9pm 2607 Main Street • Irvine, CA • 92614 949.387.8887 www.andreisrestaurant.com

Born and raised in Laguna ~ University of Oregon Journalism Graduate -- who loves to see the Ducks Kick SC’s ASS ~ beauty , fashion , lifestyle, destination and sports for advertising and editorial clients for over 15 years ~ recent work past month: Worldwide Ad Campaign for Zimmer Medical, a destination travel feature for The Surfers Journal on behalf of Tahiti Tourism and an ad campaign for Ramanav Diamonds ~ looking forward to a spring trip fly fishing through Patagonia, the south swell season and my reps changing of the music industry as we know it - top secret - but when it happens the game has just begun ~ ragatzphoto.com

Chris Chavira Southern California photographer Chris Chavira 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. Use of light, composition, space and storytelling all play a part in the process.

Jeff Farsai Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in photography and visual communication, he quickly dove into the commercial world of photography. Since then, Jeff has photographed countless celebrities, musicians and gold medal athletes all over the world. He recently started writing and directing music videos. Additionally, he is working on a feature film which is projected to finish by the end of 2011. For more info check out his site: www.JeffFarsaiPhotography.com.

Jenavieve Belair Jenavieve Belair is a girl who looks at the world through a lens, whether it be a fisheye, wide angle, or macro, her camera is always by her side. She lives in Newport Beach with her two sisters and cat Bill. She began taking photos at a young age with disposable cameras and over the years her camera collection has grown along with her portfolio. She lives by three words her mother always said, “dare to be.”

Erin Rose Belair Erin Rose Blacque Belair is a writer living happily in Newport Beach. She received a Bachelors of Arts in English with a creative writing emphasis from the University of California Irvine in the spring of 2010. She has since then spent her time traveling the world, reading endlessly, and writing constantly. You can catch all of her adventures and works in progress on her blog roseblacque.blogspot.com. She loves iced tea and her black cat Belladonna.

Kristal Docter A writer transformed by the beatnik’s before her, Kristal Docter headed west after earning a BA in Literature and Creative Writing with a journalism concentration from Southwest Minnesota State University. Her career has been driven by diversification as a newspaper editor-in-chief, copy editor, corporate advertising professional, non-profit marketing maven and brand contributor to a venture capital firm. Throughout her journey, Kristal continued asserting an appetite for all things linguistic, and now contributes a fresh voice as LOCALE’s foodie. She is the creator of independent writing company VergeINK and a blogger who embraces bizarre personalities www. mysocalledocdlife.com. A vocab vixen and grammar guru, Kristal’s pick from her trusty Webster’s is serendipity. She prefers a pen and paper to a computer, is an eternal book whore, live music lover, casual culinary artist, conch diver, and will always be a farm-girl at heart.

Ralph Polumbo Born and raised a Jersey boy, Ralph Palumbo’s artistic and thoughtful photography manifests glimpses of a Manhattan-esque edge, revealing a dramatic and unique eye for his acclaimed editorial spreads. After graduating from the Germain School of Photography, New York City, Ralph relocated in 1996 to share his artistry with Southern California. Ralph launched Ralph Palumbo Photography, shooting for magazines, red carpets, concerts, model portfolios, portraits, advertisements, weddings and events. He recently earned nine honorable mentions at the International Photography Awards, a competition showcasing work from 103 countries across the globe. He is currently crafting two composition pieces that involve use of his old medium format film camera. When he’s not snapping subjects, Ralph cruises up and down the coast to beach bike in Huntington, mountain bike in Wood Canyons Park or to spend the day CD sifting at Hollywood’s Amoeba Records. For more from the Ralph Palumbo Photography portfolio, visit www.ralphpalumbo.com.

MULTI MEDIA ART & EVENT VENUE 891 Laguna Canyon Road Laguna Beach, CA 92651 949.376.1555 ext. 106 dora@seven-degrees.com Visit www.seven-degrees.com for more information.

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WEDDINGS PRIVATE PARTIES RECEPTIONS CORPORATE EVENTS BENEFIT GALAS CATERING

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BREA MALL

DEL AMO FASHION CENTER

THE SHOPS AT MISSION VIEJO

Nordstrom, bebe, Coach, Michael Kors, True Religion Brand Jeans Located at the Orange Freeway (57) at Imperial Highway (90) Shopping Line 714.990.2732

Macy’s, Anthropologie, Coach, H&M, Urban Outfitters, XXI Forever Located west of the 405 Freeway and on Hawthorne Blvd. Shopping Line 310.542.8525

Nordstrom, BCBGeneration, Coach, Swarovski, True Religion Brand Jeans, Zara Located at the intersection of I-5 and Crown Valley Parkway Shopping Line 949.364.1771

your resource for home financing solutions At Bank of America, we are committed to responsible lending, and it is our goal to help you get the home financing you need. With extensive years of industry experience, the Irvine Park Plaza branch offers home financing solutions designed to help qualified homebuyers become successful homeowners, including: • Purchase or refinance loans • Jumbo mortgages • Competitive pricing

• Local mortgage experts • Personal service

to purchase or refinance with confidence, contact the irvine Park Plaza branch today.

irvine Park Plaza branch 1 Park Plaza, Suite 500 Irvine, CA 92614 949.474.3295

Bank of America, N.A., Member FDIC. Equal Housing Lender © 2011 Bank of America Corporation. Credit and collateral are subject to approval. Terms and conditions apply. This is not a commitment to lend. Programs, rates, terms and conditions are subject to change without notice. 110105B 03-2011 ARO6S024 (Rev. 06-2011) 22

3930 S. Bristol St. Ste 204, Santa Ana, CA 92704 across from the South Coast Plaza

714.549.1493 â&#x20AC;˘ JaclynsBridal.com

ARE YOU READY FOR SOME FOOTBALL?

COMFORT FOODS & FIREPLACES The perfect remedy for cold Winter nights.

We tell you where you should be tossing them back and grubbing during the season.

DATE NIGHT We answer the age old question of “Where should we go?”

ENTREPRENEURIAL SPIRIT

Q&A with Mike Ivey

VS: JUST DESSERTS

LOCALE LOOKS Our stylized version of what to wear when you step out of your house.

A 20,000 calorie, belt busting battle of our favorite local desserts.

POSCH SPICE Q&A with Jimmy Z from the newly opened Posch Restaurant

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PACIFIC STANDARD TIME Five photographers and one model take us on a tour of California, without leaving Noguchi Gardens.

ELACOL: OC VS. LA Who looks better at breakfast.

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THAT’S WHAT SHE SAID She’s back and she’s sassy, this time telling you what to wear to the Newport Beach Christmas Boat Parade.

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SHOW STOPPER OCFA winner Coral Castillo dishes on fashion. Photo by sanDy little 25

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NATIVE KNOWLEDGE

LITTLE CAPTURES BIG SURF

Don’t schedule anything until you check here.

Q&A with surf photographer Clark Little.

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KROCHET KIDS Founder Kohl Crecelius builds a global empire for good.

THE NEW LIST LOCAL DJs, rock bands, and crooners you should add to your playlist.

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GROW YOUR OWN Local restaurants that are truly garden to table.

171 allensWorth

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GIVERS Allow us to introduce you to a brand new way of doing business that is sweeping Orange County.

IT’S A GOOD THING We caught up with Laguna Niguel’s Aloe Blacc at The Detroit Bar.

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JUST LET GO A first-timer’s guide to zip-lining.

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WILL IT MAKE YOU MOVE? Bringing music to the county.

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THE WILD ONES They take corners down Laguna’s steepest streets faster than your car, and they dont even have brakes.

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DON’T TRY THIS AT HOME Amazing photos of 4 amazing alternative local athletes.

All rights reserved © 2011, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in a retrieval system or transmitted in any forms or by any means without the express written prior permission of the copyright owner.

LAGUNA BEACH

SOUTH COAST PLAZA

IRVINE SPECTRUM

LOCALE Magazine 2043 Westcliff Dr. #204 | Newport Beach, CA 92660 ph: 949-436-8910 | fax: 949-682-4807 | info@localemagazine.com to contact the Uncle: erik@localemagazine.com to submit events: info@localemagazine.com to advertise: ashley@localemagazine.com to subscribe: home@localemagazine.com Cover: Hair: Joseph Chase of Argyle Salon and Spa Makeup: Lynn Simpson of Lynnsmakeupart.com Clothes: A’maree’s Jewelry: Carol Klein Fine Jewelers

Kari Gibson is a model/actress from the small town of Celina, OH who currently lives in Los Angeles. She has appeared in many runway shows such as Guess, Rock and Republic, Bebe, Ed Hardy, and Beadhead. She also made her first appearance on the big screen in 2010 as she was featured in the movie Date Night with stars Tina Fey and Steve Carell. She has graced Cosmopolitan, Glamour, Mens Health, Lucky, and Seventeen magazines for Mizuno, Syrup swimwear, MAC cosmetics, and Hawaiian Tropic sunscreen ads. Kari’s latest and greatest adventure was recently starring in ABC’s latest reality hit “Expedition Impossible” where her and her two teammates crossed over 400 miles on foot in a month. The season just recently ended. Kari starred in every episode, getting third in the finale. She was the only girl to complete the entire Expedition.

Pacific Standard Time (Fashion spread): Photographers: Nancy Villere of Crush Photo Studios, Tony Florez, Jonah Gilmore, Andrew Abajian, Chris Chavira of CC Images Model: Kari Gibson Hair & Makeup: Lynn Simpson of Lynnsmakeupart.com Clothes, Shoes & Jewelry: Novecento Boutique Locale Looks: Photographer: Jonah Gilmore of Rocket Science Studios, nouveauxchic.com Locations: Surf & Sand Resort, 7 Degrees, Rooftop Lounge, OC Mart Mix Stylist for Surf & Sand: Erin Cole and Lynne Simpson Stylist for OC Mart: Jim Olarte Although every effort has been made to ensure the accuracy of the information contained in this publication, the publication cannot accept liability for errors or omissions. Sincerely, Uncle Erik

ROXY.COM

WHERE COMMUNITY CONGREGATES

SOCO

IS OHSO LOCALE! COSTA MESA, CA

DESIGN SHOWROOMS CREATIVE STUDIOS BOUTIQUES Located off the 405 Freeway at the Harbor Boulevard off ramp in Costa Mesa 3303 - 3323 Hyland Avenue 949.760.9150 www.SouthCoastCollection.com BURNHAM USA: A Burnham-Ward Project 30

Andrei’s Conscious Cuisine & Cocktails: Andrei’s Signature Carrot Cake 2607 Main Street, Irvine, CA 92614 (949) 387-8887 | andreisrestaurant.com

by Kristal Docter (in collaboration With eriK hale) PhotograPhy by eriK hale

Andrei’s Conscious Cuisine and Cocktails occupies the second floor of one of Irvine’s most impressive marble buildings, and the beauty reaches into every detail of its interior as well as its philanthropic derivation. This luxurious modern lounge and dining space was constructed in 2009 as a dedication to owner Natalia Olenicoff’s late brother Andrei whose foundation receives 100% of the restaurant’s profits for research in finding a cure for vision impairment and degenerative eye diseases. Complementary to its cause, Andrei’s décor with grand windows and projection screens showing moving nature scenes extends a bright and energetic feel to the space. And continuing the “conscious” commitment in its menu, Executive Chef Yves Fournier serves only the most sustainable, natural and organically grown food. After sinking my teeth into Andrei’s Signature Carrot Cake, I admit, I didn’t care where the contents of this scrumptious cake came from, but it was hard not to notice the quality and care that went into creating this confection’s components. With the addition of spices, a pomegranate glaze and a decorative walnut brittle, Andrei’s Signature Carrot Cake is the cherry on top of this honorable culinary concept. Native Knowledge: For a budget-friendly way to enjoy a bottle of wine paired with your dessert, visit Andrei’s on a Tuesday evening when they allow free corkage.

ith a box of Betty Crocker® cake mix, sugar, eggs, a little festive food coloring and some edible sprinkles, anyone can bake a satisfactory cake. Pour the sticky and sweet gooey batter into a pan, and voila – heaven on a plate! An appetizing dessert isn’t hard to accomplish at home, but delicate pastries and the finest fondants are realizing a realm beyond just any average baker’s reach. Desserts are no longer “just desserts.” Using fascinating techniques and imagination, chefs are creating works of art in today’s pastry kitchens that are almost too pretty to eat (but that didn’t stop us from eating every last morsel). On our tour to find you the best treats, we explored cakes that simulated miniature play lands, the most beautiful s’more with graceful chocolate tuiles and old favorites paired with strawberry champagne (yes, there is a dessert which requires you to first take a palate cleansing sip of champagne – pure genius). With the increasing popularity of designer desserts and sparkling specialty shops showcasing artful confections in display cases, the final course is beginning to make the statement it deserves. So stop eating your entire entrée, and start saving room so you can say yes when the server delivers the dessert menu. On our recent sampling of sweets, we found that Orange County’s offerings are worth waiting until the end of the meal.

saPPhire laguna: banana Fosters’ breaD PuDDing

Blue Frog Bakery: Coconut-Pineapple Cake 136 S Glassell St, Orange, CA 92866 (714) 538-3764 www.bluefrogdesserts.com Antique shopping aside there are many reasons (many culinary reasons) to visit the circle in Old Town Orange. There are hip gastropubs, BBQ joints and an entire restaurant devoted to finding out what can be stuffed into a waffle. The Blue Frog Cafe is not trying to be hip or innovative. They want to serve food that reminds you of small towns and picnics. They hand make all of their pastries, desserts and sandwiches, and it shows. The Blue Frog has been open for six years and drawn a very loyal local clientele. Whether it had opened next to Watson’s Drug at the beginning of the century, was a place for Chapman co-eds to meet in the ‘60s or inset into Old Town’s current “cool” climate, the Blue Frog is a perfect fit. We were lucky enough to try our piece of cake only hours after it was completed. This cake was a meal. A triple-layer yellow cake with Bavarian cream and fresh chopped pineapple stuffed between each layer, all seemingly rolled in coconut, was over seven inches tall. Sitting on the patio, even in the indirect summer sun, we were instantly refreshed when we reached the cool center of this wonderful treat. Native Knowledge: Try their new location (also on Glassel), similarly named the Blue Frog Cafe, for a Pig Frog Burger (1/3 pound Angus burger with bacon, fried egg, cheddar, avocado and crispy onions).

Christopher Garren’s Let Them Eat Cake: Cinnamon Roll 3321 Hyland Ave. Ste. J&H, Costa Mesa, CA 92626 (714) 445-0189 | www.christophergarrens.com Remaining one of the best kept secrets in Orange County, Christopher Garren’s Let Them Eat Cake is a concept born from one of the shop’s most curiously constructed cakes: an amusing and brilliant representation of Steampunk style. With volumes of Treasure Island playfully hiding the shop’s offering of loose-leaf teas and mini globes of the world set atop each of the tables, this unconventional bakery doubles as a library for a pastry chef. Within “Christopher Garren’s Library,” you can browse an entire shelf of books on how to make chocolate or how to decorate a cake. It is like a trip to a wonderfully whimsical museum – corners and display cases exhibiting the intricate, artful one-of-a-kind creations dreamed up by Christopher Russom, owner of this unusual bakery. He started baking out of necessity when he was eight years old and soon learned to allow his imagination to flow into his food. You may have seen his ingenious edibles featured on the Food Network or WETV’s “Amazing Wedding Cakes”, but we were here to sample from Chris’s selection of beautiful baked goods which are available daily. Christopher Garren’s Let Them Eat Cake serves up coffee cake, cookies and croissants, but the sweet treat which made us “ooh and ah” was the giant Cinnamon Roll. Baked upside down in a light bath of butter and brown sugar and topped with a cream cheese frosting, the balance of sweet and savory in this heavenly dessert might make you want to eat breakfast for every meal. Native Knowledge: For perfect taste bud harmony, cleanse your palate with a shot of homemade muddled raspberry lemonade between devouring Christopher Garren’s delectables, because his beautiful displays will make you want to sample everything.

Antonello Ristorante: Torte della Nonna (Grandma’s Cake) 3800 Plaza Dr, Santa Ana, CA 92704 (714) 751-7153 | www.antonello.com Antonello Ristorante is nestled inside a village. Not a hillside village in Tuscany (where this cottage-inspired restaurant would just as easily reside), but rather South Coast Village in Santa Ana in the shadow of the monument to consumerism that is South Coast Plaza. For over a quarter of a century, this charming Italian restaurant has played host to heads of state, Presidents and celebrities. Photographs of Lionel Richie, Arnold Schwarzenegger, Bill Clinton and Shaq line the hallways and staircase. The restaurant is unassuming from the outside, yet warm and memorable once you enter. High ceilings guarded by wood beams, staircases to private rooms, and chandeliers that provide just the right amount of light enhance this very intimate setting. When we arrive, we are escorted to the kitchen where the exact process of the dessert is revealed to us (sponge cake soaked in Orange Liqueur, espresso, mascarpone mousse and roasted pistachios). We sit at the bar, watch Futbol (not football) and enjoy a recipe handed down over generations along with the company of the bar man. The cake is light, sweet (but not overly), layered with goodness and topped with the salty pistachios. It is easy to see why this recipe and this restaurant have passed the test of time. Native Knowledge: They have a bevy of wonderful wine lockers. Each one is personalized with your own wine list. How fun would it be to send a friend in for dinner and tell them to pick a bottle from your private collection?

Sol Grill: Good for yer SOL Brownie 110 McFadden Pl., Newport Beach, Ca 92663 | 949-723-4105 | www.solgrill.com The Newport Peninsula is not devoid of treasures, but if you are not a regular, they can be difficult to find. Wedged in between tourist centric bars and t-shirt and boogie board rental shops is one of the cutest (if not “the” cutest) restaurants in Orange County. Sol Grill is the restaurant you wished your best friend owned. Misty, the owner for the past nine years, is also hostess, waitress, bartender, hug-giver and cruise director. It is only big enough for the most intimate of gatherings. The interior sparkles like an antique jewel box. The burgundy walls come alive as the flickering lights from the candles and chandeliers bounce light across the exquisite room. When we arrived we sat at the bar and were treated to the “Good for yer SOL Brownie,” a spiraling concoction of warm brownie (light enough to be called cake), topped with vanilla ice cream, walnuts, whipped cream, strawberries, chocolate and caramel sauce. It was a dessert that would easily serve four and we nearly finished it after a complete day of eating dessert. Yeah, it was that good. Native Knowledge: Make it a family date night. On Thursday’s during “Kids and Corks,” kids (10 and under) eat free and there is no corkage fee.

Tradition by Pascal: Warm Apple Tarte Tatin 1000 Bristol Street North, Newport Beach, CA 92660 | (949) 263-9400 | www.pascalnpb.com Seating ourselves on the charming patio just outside Tradition by Pascal, Chef and Owner Pascal Olhats, who has been satisfying Orange County with his exquisite French fare since 1988, started us off with an assortment of his famous macaroons. “They are just like us – crispy on the outside but soft on the inside,” Pascal teased. Crispy or soft, I’m eager to taste Pascal’s sweets, because the refinement of a French chef produces the most perfectly elegant desserts. One of several Pascal restaurants in Newport Beach, this polished establishment is no exception, showcasing the finesse of a very fine chef. It is classically furnished with touches of modernity, much like the piece de resistance of desserts which we savored bite by bite. The Warm Apple Tarte Tatin by Pascal is truly a unique experience of the new world meeting the old. Plated alongside a shot glass filled with fresh muddled strawberries and champagne and topped with a slice of white chocolate, this rustic apple tart will play a melodic tune on your taste buds from the flawless juxtaposition of flavors. Beginning with a mini bite of the white chocolate with toasted fennel seeds inside, I then move my way to a sip of the strawberry champagne and top off the experience with a bite of pure bliss: the soft and fluffy rustic apple tart. Pascal’s original concept included pistachios instead of toasted fennel seeds, but while calculating the components of this dessert, he ate the pistachios. Realizing he had to choose another item to melt into the chocolate, he tried the fennel seeds, and my palate is happy he did. The addition of this earthy, herbaceous surprise makes this a very close runner up for one of the best desserts I have ever had. Native Knowledge: Need to satisfy that sweet tooth in a hurry? Stop by Pascal Epicerie next door for a take away box of Pascal’s magnificent macaroons.

Rock’N Fish: Kona Pie 422 South Coast Highway, Laguna Beach, CA 92651 | (949) 497-3113 | www.rocknfishLB.com Rock’N Fish in Laguna Beach isn’t hard to find. In fact, you can take the bus and just tell the driver to drop you off at the fish-shaped bench across the street. With roots in Manhattan Beach since 2000, Rock’N Fish has finally made its way to Orange County. Stocking Laguna Beach with the most beers on tap in the city, Rock’N Fish’s classical New Orleans mood meshes curiously with the peak-a-boo sea views of Laguna Beach. To enhance this connection, Rock’N Fish’s walls are adorned with colorful mermaid mosaics and sea sculptures which give life to the warm woods and walls of iron. Serving generous portions of New Orleans-influenced fare to fit its distinguished style, we opted for a creative dessert with a beach background after being mesmerized by the views from this second-floor space. Executive Chef Robert Navarro dished up a Rock’N Fish original called Kona Pie. The menu says this sweet treat serves two, but we decided it could probably sufficiently serve six. Kona Pie consists of three layers of ice cream (coffee, vanilla and chocolate) which form the appearance of a cake. And making this dessert even more crave-worthy, the Kona Pie is topped with chopped Oreos, Butterfingers, English toffee and amazing almonds which have been baked slowly with a coating of egg whites and sugar to take this indulgence a little further on our taste scale. Sinful! Native Knowledge: You’re in for a pleasant surprise if you visit Rock’N Fish on a Friday and Saturday night. Their acoustic house band Three Man Weave’s lead singer is Carlos Santana’s nephew. 32

Sapphire Laguna: Banana Fosters’ Bread Pudding

ALLISON ROOT

1200 South Coast Highway # 101, Laguna Beach, CA 92651 (949) 715-9888 | www.sapphirellc.com If you take equal parts view and ambiance, add in a generous helping of local flair and ingredients and allow Chef Azmin Ghahreman to mix in his creativity in generous portions, you will have a very special fusion. We have visited Sapphire Laguna before and it only whetted our appetite for a return visit. We were warmly greeted by both the staff and interior of this cozy restaurant. With the choice of outside, fireside, ocean view seating or the quaint interior, we chose the latter and were not disappointed. There is so much charm in the interior of the restaurant. The flower vases and chandeliers are blown glass pieces of art that come from the genius that is John Barber’s Laguna Canyon studio. We took up residence near the kitchen where we were overwhelmed with smells and entranced by the movement in the open kitchen. We must tell you that they served us three desserts and it was nearly impossible to rank one ahead of the others. The bread pudding was served to us overflowing out of a quart sized mason jar. An intoxicating combination of cinnamon brioche, caramel, dark rum, dolce de leche gelato, candied pecans and bananas was served warm with a sundae spoon, appropriate for reaching the bottom of the jar. Native Knowledge: Parking in Laguna Beach can drive us away from our favorite establishments. Park in the garage behind Sapphire for free. Just grab a coin for the valet out of the little dish at the hostess stand.

K’ya Bistro: Peanut Butter Crunch Bar 1287 South Coast Highway, Laguna Beach, CA 92651 (949) 376-9718 | www.kyabistro.com

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Simplistic in its setting and its shareplate-style food, K’ya Bistro has turned its focus to its customers – honing in on creating a neighborhood bistro for locals and inquisitive visitors to gather for good food. The animated atmosphere and historical backdrop is what brings life to this kitschy café, and the food speaks for itself. Usually I put down one too many petite burgers or snack on K’ya’s Mediterranean Dips all night, so I’ve honestly never made it to dessert on any of my visits, but this trip was made to investigate K’ya’s offering of sweets. Appropriately seated below the chalkboard of dessert specials, I munched on my first K’ya dessert: their Peanut Butter Crunch Bar. Consistent with its theme of tasty and simplistic, the Peanut Butter Crunch Bar is the perfect end to any night at the bar. It’s essentially a home-made candy bar made with milk chocolate, peanuts, of pretzels and a drizzle of caramel glaze. It’s easy to pick up with your fingers and I recommend savoring it with one of Kya’s satisfying ports. Native Knowledge: Live in Inland OC, and don’t want to make the journey to the beach? You can also sample K’ya’s snacks from their Street Fare location inside Anaheim’s Hotel Ménage or their walk-up deli at the side of the restaurant for gourmet to go.

Zov’s Bistro: S’mores Bomb 17440 17th St, Ste A, Tustin, CA 92780 | (714) 838-8855 | www.zovs.com Graham Cracker. Chocolate Bar. Marshmallow. Simple, right? It might be the first dessert that most of us tried. Most assuredly it was one of the first desserts that most of us tried to make. If they had built a traditional S’more we probably wouldn’t have been so giddy about our visit with Zov Karamardian at her bistro in Tustin. Zov, a published author of two cookbooks, brought three incredible desserts to our table. She brought us homemade cobbler, homemade donuts and the S’mores Bomb that looked like it was made in a chocolate laboratory. Boasting 25,000 square feet at this location alone, we were led to believe that a chocolate lab hidden somewhere in the back was not entirely implausible. Having over a quarter of a century of experience at this location has given her plenty of time to perfect the craft that is dessert. We were amazed by the complexity and beauty of the aptly named S’mores Bomb. Native Knowledge: Want to learn how to make some of Zov’s standout desserts at home? Pick up her latest cookbook: Simply Zov. One of her dessert recipes offers a pictorial step-by-step on how to roll dough for Choreg, a soft, traditionally Armenian sweet loaf.

Photo: LovinLife Multimedia

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And the winners are...

Ambiance Andrei’s Conscious Cuisine & Cocktails If you’re looking for a fresh atmosphere with designer touches but want to make a casual entrance, Andrei’s Conscious Cuisine & Cocktails’ stellar space has accomplished just that. From the moment you walk into the building when you’re greeted by a 30-foot waterfall, we felt the generosity which has been poured into every corner of this place. From the soft, velvet booths in the lounge to the hand-crafted sculptures placed throughout, the design of Andrei’s was thoughtfully and elegantly planned. After tasting their delicious desserts (including the cheerful Delicieuse Ice Cream & Sorbet Mini Cones), I had to come back for a cocktail at their marble bar. Seated facing the wall of retractable windows, I forgot that I was in Irvine. With sublime views of giant palms that seem to reach into the modern building and give it a hug and the addition of an acoustic guitar player, strumming at just the right pitch, I can easily see Andrei’s remaining an essential Orange County venue for years to come. Native Knowledge: Looking for the perfect place to host your next party? Andrei’s Conscious Cuisine & Cocktails has reserved the entire first floor for special events where they can accommodate up to 300 of your closest friends.

Hospitality

Rock ‘N Fish There was no discussion necessary when choosing the winner for hospitality in our VS. Dessert challenge. Operating Partner Jim Donegan “loves to talk about food and wine,” so he spreads around his affection for Rock’N Fish’s offerings to each and every table every night of the week. Executive Chef Robert Navarro shares in Donegan’s fervor for food by creating unique specials within each course to keep his diners on their toes, including flat iron steak with fried-tempura asparagus. With plenty of unique eats to choose from on a nightly basis, and a team that is as proud of their food as they are their hospitality, it’s hard not to add this to the list of amazing new restaurants in Laguna Beach’s hot dining scene. Native Knowledge: Continuing to impress us with superior service, the Rock’N Fish staff presented us with one of their famous appetizers. An artichoke which had been grilled over American Red Oak was delivered to our table with pride, and after scooping out the tender hearts and slowly dipping each into the house-made aioli, I understood why they were famous for this dish. You can try it for yourself and get $5 off this appetizer during happy hour (Monday – Friday from 3 pm-6 pm).

Taste

Sapphire Laguna They started with an air light pastry, countered with the bread pudding and finished us off with an uppercut, a deconstructed Snicker’s bar. We have held six VS. contests and after nearly six dozen meals together, our team knows when someone really likes something. Each dessert that was placed in front of us drew “oooooohs” while each bite summoned “mmmmms.” Heads nodded in acknowledgement before words were uttered. As we made our way through this caloric smorgasbord it became evident that we were not merely trying to determine an overall winner but also had to place each of their marvelous desserts. In our waistline conscious society it is not unusual to be asked, “anything else?” when dinner is completed as if you were buying gum at a convenience store. Dessert has become an afterthought. I am guilty of stuffing myself on bread or chips and not allowing myself the indulgence of dessert. I wave away that waiter with the often refrained “not another bite, I’m stuffed” before even reviewing the menu. I would ask you to try eating dessert before dinner at Sapphire Laguna, or just skip dinner altogether.

Native Knowledge: There is a coveted set of bar seats that are slightly elevated and perpendicular to the bar. You can’t see a TV or your dining partner but you will have an incredible view of PCH and the Pacific as you dine/drink.

Zov’s Bistro Zov’s was one of our last stops. We had eaten dozens of desserts by the time we plopped our tired and overworked glucose-laden extremities into the chairs on their comfy patio. We sat there waiting, glassy-eyed and semi-comatose, for our next round of desserts. However, when Zov reached our table with what resembled a chocolate Pokémon, I sat up in my chair and noticed my fellow taster doing the same. What was this? Rich dark chocolate, a recently roasted housemade marshmallow, a swooping tail of chocolate tuile, attached to the globe of chocolate, on a plate that was decorated with pools of white chocolate. She had our attention. This was the S’mores Bomb. As with all things beautiful (especially food), it feels awkward cutting into something so beautiful and obviously painstakingly constructed. With a touch of remorse I let my now sun-warmed knife melt through the exterior of the dessert and was rewarded with the perfect bite. My bite was all encompassing as far as this dish was concerned. I tasted the harder chocolate shell, the creamy chocolate mousse, the marshmallow center and finally the graham cracker crust that remained hidden. I say hidden because until the sugary richness of the chocolate and marshmallow subsided I hadn’t realized it existed. It made its presence known by lingering in my mouth, refusing to dissolve until it had been recognized. Zov’s will linger with you in much the same way. You need to recognize...this dessert is the bomb.

Appearance

Native Knowledge: Not in the mood for the complete dining experience. Stop into one of the 3 area Zov’s Cafés and pick from an amazing selection of goodies.

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FIREPLACES

COMFORT FOODS &

by Kristal Docter

Photography by Ralph Palumbo

location: the cannery

ike slipping on your favorite worn hoodie after a surf or an extra large Snuggie™ with room for two, comfort food can sooth the soul and spark memories of the smells only Grandma’s kitchen can create. Pair that fantastic reminiscent food with a charming setting, and you might not notice the wintery season approaching. Beginning with familiar flavors of homemade goodness, today’s culinary artists are transcending tradition by playing with new ingredients and creating exciting combinations. Comfort food is changing to reflect our more adventurous appetites, and my exploration of our county’s glorified, gluttonous offerings made me laugh, cry and squeal with pleasure. Orange County’s comfort food style stretches from curry-flavored crispy fried chicken on fluffy waffles to spicy swordfish with kicks of Thai chile, and finishes like creamy flambéed cakes served with scoops of housemade pecan ice cream. Yum! Is your mouth watering yet? I give to you the most comforting locales in our cozy county by the sea.

Memphis at the Santora refinement to original ideas and transforms those ideas into more palatable dishes for the Orange County eater. Seated in a circular leather booth topped with ‘70s-style, printed upholstery, we feasted on humble food that still challenges the senses with distinctive flavorings, like hints of what reminded me of curry in Chef Diego’s Chicken and Waffles. Unique gravy made with a union of real maple syrup, bacon, and butter, sprinkled with crispy cabbage and a hazelnut green bean salad, all atop the flaky fried chicken and savory waffle, somehow created a finish with fenugreek character. The taste was so surprising that I all but licked my plate clean trying to figure out what it was. This dish is the epitome of contemporary comfort food, made with super simple, fresh ingredients elevated by fascinating flavor combinations. But maybe you’re in the mood for something a little lighter . . . or at least smaller? Try Memphis’ Shrimp and Grits, prawns served whole with the heads, so buttery and soft that they melt in your mouth, and wrapped with in-house smoked Tasso (only the tastiest bacon your palate can image). The creamy green chile grits with pickled okra made by a local master canner could be a meal of their own for veggie lovers. Look for Memphis’ scrumptious soul food at the debut of OC Beer Week 2011. Allowing its ‘50s-era design to determine the direction of the food, Memphis has been “serving up soul” every day since its Costa Mesa doors opened in 1995. Memphis at the Santora opened in 2002 to provide a playground for Executive Chef and Co-Owner of The Memphis Group, Diego Velasco. With a mix of mod in the shape of the popcorn seats, industrial touches like the tin partition and little surprises including the giant lite-brite-

like art affixed above the open-concept kitchen, Memphis at the Santora’s soulful spirit radiates the space with energy while delivering exciting, modernized comfort food. Bringing the comforting “cookery” of America to the urbanites of Orange County, Chef Diego uses Memphis at the Santora as a dynamic staging ground to create dishes for Orange County’s grass roots foodies, hipsters and social bees. Chef Diego applies a combination of

Native Knowledge: The “cigaresque” Spanishstyle Santora building was once a fried chicken house for ladies who lunch back in the ‘20s. Staying true to the locale’s roots, Memphis is still serving fried chicken as well as their mouthwatering meatloaf. Stop by on Thursday evenings and get 50% off these two soul-warming specialties. 201 North Broadway, Santa Ana, CA 92701 (714) 564-1064 | www.memphiscafe.com

SideDoor “Have found a key that unlocks for ye a night’s keep of good food and cheer.” Written in script in the middle of the authentically British establishment amongst the antiques, this proclamation sets forth the tone for the locally famous Five Crown’s newest addition, SideDoor. Offering a more casual, lively atmosphere, SideDoor is an intimate neighborhood gastropub. With a new menu printed daily to reflect the season’s most interesting food, Executive Chef (and the fourth generation of his family to cook within these walls) Ryan Wilson has taken SideDoor’s food through a metamorphosis towards a more progressive dining experience. “It’s a great place to come in for a beer and move through a meat and cheese plate,” Chef Ryan said. He keeps the menu lively and energetic by handpicking ingredients from the three to four local farmers markets he visits each week. Inspired by Chef Ryan’s knowledge of divine ingredients, I was ready to make my way through one of his fresh Cheese and Charcuterie plates. The SideDoor is becoming famous for its Charcuterie program, and it commences in the middle of the pub’s dining space. Expertly selecting and slicing the contents of my plate, Chef Ryan educated me on his picks. The plate was a beautiful balance of textures and flavors, with standouts like the cow’s milk

triple cream called Constant Bliss (it exceeded bliss in my opinion), a velvety cheese with notes of mushroom; and Rosette De Lyon, a French garlic sausage served with stone ground mustard and garnishments of handpicked seasonal peaches and house-made jams. The charcuterie plate is an amazing place to start, but I urge you not to end your experience there, even if you’re stomach says you are satisfied. The Wilson family has also spent four generations owning a prime rib company, and the SideDoor’s Prime Rib Sandwich definitely lives up to the industry affiliation. Six ounces of certified Angus prime rib, thickly cut and perfectly cooked, are enveloped by Orange County’s famous C’est Si Bon Bakery’s baguettes. Deliciously dear to my heart, SideDoor holds the key to my comfort food craving.

Native Knowledge: The Wilson family not only attracts food lovers, but apparently the nearly 90-year-old building they own attracts the supernatural, too. Many over the years have spotted a woman in white upstairs, and paranormal investigators have validated the ghostly spirit’s presence. Settle on a stool for an evening at SideDoor, and you may see her too. 3801 East Coast HWY, Corona del mar, CA 92625 (949) 717-4322 | www.sidedoorcdm.com

Port Restaurant & Bar With elements of worldly flair, Port Restaurant & Bar was reinvented and engineered by owner Ali Zadeh to fulfill the space’s potential as a neighborhood gathering place. Meandering through the expansive eatery, I feel like I’m getting an education in culture. The walls are decorated with Persian painter Reza Sepahdari’s art, the restaurant’s layout reminds me of hard-to-find hangouts in Rome, and the exuberant vibe feels very European. Dishing up a continental menu with Mediterranean and Middle Eastern character, Port provides a sense of sophisticated comfort for those of us who love to travel, and a visionary representation for those who would like to encounter another country, right here in Orange County. Producing a plethora of flavor profiles, the smiling servers spoke passionately about the food. A Mediterranean entrée and a favorite of the house is the Chicken Breast Kabob Plate with a mixed rice of lentils, raisins, and dates, grilled tomato, and tzatziki sauce. However, my favorite plate took me to Italy. Port’s Gnocchi is made with homemade pesto, morel mushrooms, and sun dried tomatoes, all traditional toppings for a gorgeous gnocchi; but Port’s Gnocchi is exceptional because of its crispy texture (it’s sautéed!). This dish can be ordered as an entrée with chicken or shrimp, or as a starter with the basics. Another cozy classic is their gourmet pizza. The topping choices are unusual and endless.

Native Knowledge: Port is a place for foodies, but specifically foodies who love music. Port features an eclectic live music series seven nights a week, including OC Music Award winners, up-and-coming artists and local favorites. Come early and grab a table in the open-air patio for front row seats. 440 Heliotrope Ave., CDM, CA 92625 (949) 723-9687 | www.portcdm.com

Rusty Pelican A staple in Newport for 39 years, Rusty Pelican has the “upscale-casual” concept down. Pull in off PCH for a quiet place to watch the boats go by while enjoying the catch of the day. With a focus on fresh, Rusty Pelican’s succulent seafood is not the only item that is delivered daily. Their garlic bread is delivered daily and sometimes arrives twice a day through the backdoor from C’est Si Bon Bakery across the street. The best way to try the famous bread is to cozy up in the corner by the pelicanembellished fireplace with a steaming bowl of Rusty Pelican’s mussels. With the addition of Pernod in the traditional white wine and herb broth, this earthy anise flavor adds an exotic twist to the overall taste of the mussels, and the garlic bread is like the cherry on top. If it’s a delectable piece of fish you’re searching for, try this season’s Swordfish Firepot. The sauce is hoisinbased with chiles and garlic, creating a perfectly balanced liquid in which to poach the shrimp that finish off this warming winter-time dish.

Native Knowledge: Make your reservation now to secure a table at Newport’s best location to watch the Holiday Boat Parade. In addition to the amazing view, Rusty Pelican offers a preset menu for the annual festivities. 2735 West Coast HWY, Newport Beach, CA 92663 (949) 642-3431 | www.rustypelican.com

The Porch Tucked away in the Cannery Village is The Porch, so hidden that over 50% of their customers walk or ride their bike to get there. Although its location might lend itself to exclusivity, The Porch will leave an impression that is anything but exclusive. This hideaway is so welcoming, it wraps its warmth around you before you’re through the door. Decorated with plush and familiar touches that will remind you of entering someone’s home, The Porch features a large bar at center-stage, with cozy nooks here and there for more intimate conversation. The back “porch” is perfect for private parties or sharing local gossip with friends after work. The menu itself is “built to be better than what your grandmother would make . . . better than homemade,” said Owner Christine Overstreet. She was right – Chef Pablo’s eclectic all American food is approachable and pleasurable to the palate. With a chili that rivals Chasen’s Hollywoodfamous version, and a Rustic Apple Tart that will remind you of your childhood, The Porch will make you miss Christmas dinner at Grandma’s. The chili is made with large short ribs and meant to be hearty. This chili reaches the ultimate “wow” factor with fresh toppings and house-made tortilla chips for chunk-style scooping. Everything on the Porch’s menu is made to be shared for those intimate, impromptu gatherings. I’ll meet you at The Porch!

Native Knowledge: Come in for happy hour Monday – Friday from 4:30 pm - 6 pm for Sunset Appetizers when you can order mini versions of their divine chili, pulled pork sliders, flat breads, Mac & Cheese and fish tacos for only $6! And bring your laptop, because The Porch always offers free wireless for those of us who can’t get away from work or want to make those last-minute fantasy football picks. 508 29th Street, Newport Beach, CA 92663 (949) 673-1600 | www.meetattheporch.com

The Cannery

The Lumberyard

“The Cannery is a poem . . . a quality of light . . . a tone, a habit, a nostalgia, a dream . . .” – Steinbeck. A quote by one of California’s literary giants is printed inside The Cannery’s menu. Witness to nearly 90 years of fishing activity in Newport’s harbor, the Cannery building and its crew are the area’s experts when it comes to serving scrumptious seafood. Illuminated by jellyfish light sculptures and a firepit dining table, the Jellyfish Lounge has become the hotspot for hungry locals. Its eclectic menu, covering Japanese, Mediterranean, Mexican and California cuisines, make choosing your meal fun – like a trip across the globe of food. Although seafood may not be considered a comfort food to everyone, it is a home-cooked staple in Japanese and California cuisines, and once you try Jack’s Bouillabaisse, you will completely understand its ability to warm you from the inside out. A rustic iron pot is filled with King Crab, whole prawns, clams, mussels, the daily catch and large pieces of juicy lobster that can be added for only $9.50. Slurp up the roasted tomato and saffron broth with a spoon or a crusty piece of bread. For $33, this enormous pot is the best way

When Cary Redfearn sold the 22-year-old Oysters in Corona del Mar, many of us mourned the thought of living without Chef Armando Ortega’s fantastic food. Luckily the Oysters team was only moving to a slightly more southern location at the original home of the Laguna Lumber Company (Laguna’s longest running business operated for 73 years). Appropriately named Lumberyard, with a refined, architecturally lodge-like feel, and drawing upon the historical aspect of the building, traditional American fare fills the menu’s pages. “We wanted to create a restaurant that was an everyday restaurant where families are welcome, but the adults still feel like they’re at an adult restaurant. Our cuisine is very approachable. It doesn’t get more comforting than chicken pot pie and meatloaf,” Redfearn said. So without hesitation, I ordered the Chicken Pot Pie and the Lumberyard Meatloaf. Even after being pre-warned of the “wow” factor that their Chicken Pot Pie delivers, I still couldn’t hold

to sample all of the seafood at The Cannery. If you’re looking for a more traditional dish with refined touches, try Chef Felix Salcedo’s version of Sous-Vide Prime Short Ribs. Set atop a bed of creamed sweet white corn and root vegetables, these melt-inyour-mouth ribs are sweet and juicy, thanks to the addition of port wine.

Native Knowledge:

Do not miss The Cannery’s event series of the year; The Cannery Hot Stove League. Every year beginning in November and running through February, owner and area restaurateur Ron Salisbury hosts this four-part charitable program to benefit Reviving Baseball in Inner Cities (RBI) and the Angels Foundation. The program, gives baseball fans the opportunity to meet and speak with some of baseball’s luminaries like Troy Percival, Reggie Jackson, Rod Carew, John Lackey and Eddie Murray. The series includes four intimate dinners for the ultimate baseball fan, so make your reservation ahead of time.

3010 Lafayette Ave, Newport Beach, CA 92663 (949) 566-0060 | www.cannerynewport.com

back my burst of joy at the sight of the pretty porcelain casserole with filling oozing down the sides. And the smell! The light crust smelled like freshly baked pizza dough, and it tasted like heaven. The Lumberyard Meatloaf was just as impressive, with more depth and flavor than most meatloaves, likely due to the addition of red wine and smoky bacon. Everything is better with a little bacon! And the Lumberyard also has a great basic burger of which they sell 1,500 – 2,000 per month. Now that’s a lot of comfort food.

Native

Knowledge: Looking for a local deal? If you visit the Lumberyard for lunch Monday – Friday (even during the summer months) ask for the Locals Only Menu. Choose from an exclusive variety of their tastiest menu items for only $10!

384 Forest Ave, Laguna Beach, CA 92651 (949) 715-3900 | www.lblumberyard.com

Mesa Mesa is where Orange County’s sophisticated late-night crowd swarms for chic cocktails and stylish, yet soothing food. Since its opening, Mesa has undergone several modifications, which General Manager and boutique property developer Peter Jaisel said is due to the fact that they wanted “the people of the community to dictate what the space should be. People’s tastes and perceptions were changing with the recession; people were looking for value, but they still wanted to escape.” Keeping the flow of the impressive space loungy and relaxed, Mesa added moveable seating, with cushy corduroy ottomans and leather booths under the retractable roof, for comfy conversation under the stars. Architectural cabanas line the dining area and boast large screen TVs in each to simulate dinner parties at home. “We want people to spend an entire evening here. Start with a cocktail at the lovely bar, move to a cabana for a lovely meal, and two hours later, head to the open-air atrium for socializing. It is magnetic for people. I love to see people meeting each other and finding out about the cool people in OC,” Jaisel said. Test your networking skills and try one of Mesa’s market-fresh flatbreads – a menu item that many gravitate towards due to its amazing value and the fact that it comes straight out of their own wood-burning oven. Pick your favorite toppings and pair it with a beer for under $20. My personal favorite is Mesa’s Heirloom Apple Salad, because it reminds me of my childhood apple tree. The Pink Lady apples are playfully layered with a five-year-aged Gouda, slivered celery, Marcona almonds and tarragon for a licorice-like punch; so earthy and rustic. And don’t forget, Mesa is open and serving food until 1 am, so you can get your groove on and your chow on into the wee hours of the morning.

Native Knowledge:

Every night from 6 pm – 8 pm, foodies with a curfew (or kids) can sample Mesa’s famous artisanal flatbreads, paired with beer or wine for the extraordinary price of $20! And the exclusive three-course menu changes every week, so the flavors are always in.

725 Baker Street, Costa Mesa, CA 92626 (714) 557-6700 | www.mesacostamesa.com

Wildﬁsh Seafood Grille With drama and design, the enormous bar takes center-stage in Eddie V’s more modern restaurant concept, Wildfish Seafood Grille. With one of the most happening happy hours in Orange County, it’s a good thing Wildfish has several seats to fill, offering the warmth of the fire on their outdoor patio, and cool blue mood lighting around the bar. Cooking “food that you crave” is Wildfish’s specialty, and what’s more craveable when you live in Southern California than a taco? Wildfish intensifies the traditional taco by stuffing it with thick juicy chunks of Maine lobster, wrapped in homemade tortillas with avocado, cotija cheese, and cool sweet corn pico de gallo, which makes this mouthful taste like the sea on a plate. To top off the luxuriousness of the lobster, I dare you to try the adventurous tableside flambéed Pineapple Upsidedown Cake (which gives Mastro’s Butter Cake a run for its money). Beginning with a sweet, yellow cake, the center is filled with gooey cream cheese, topped with candied pineapple, pineapple-flavored caramel, and homemade butter pecan ice cream, all lit on fire in front of your eyes and sizzled to perfection. If this dessert sounds like something to savor for special occasions, then pair it with one of Wildfish’s 12 Signature Cocktails of Christmas. Beginning 12 days before Christmas, Wildfish pours creative concoctions like the Pumpkin Pie Martini, The Angry Elf, and the Gingerbread Cookie Martini, priced at the happy hour deal of $6.

Native Knowledge: You won’t find any frozen fish here. Wildfish Seafood Grille has only one small freezer used for storing ice cream, espresso, and plates. All of their seafood is flown in fresh daily from all three coasts. 1370 Bison Ave., Newport Beach, CA 92660|(949) 720-9925|www.eddiev.com

Posch Restaurant Named after the family’s youngest son, Pasha Parvin, Posch Restaurant is 30-year restaurateur Jimmy Z’s Photo by chris chaVira oF cc images newest creation. An enormous venue that allows Jimmy Z to express his culinary point of view, Posch invites its visitors to flow from room to room, beginning with cocktails in the Chandelier Room, appetizers in the Venetian Blue Room, and finally, dinner in the Wine Cellar. With multiple fireplaces, ethnic art pieces, and textural finishes on the walls, Posch is a superb place to cozy up for family feasting or throwing festive parties, and the food is just as energetic and diverse. All of the dishes have hints of Jimmy Z’s Persian heritage, but the items range from spaghetti bolognaise to whole Idaho trout. After a gracious tour from the owner and his wife, I sat down to explore the multifarious menu. Beginning with a taste of Persia, I had to try Jimmy Z’s signature Salad Shirazi, a beautiful blend of cucumbers, heirloom tomatoes, sweet onions, kalamata olives, dried herbs, and a drizzle of lemon vinaigrette – my palate was ready to be nourished with the best lamb I have ever, ever eaten! Posch’s 10-ounce Charbroiled Colorado Rack of Lamb was not plated as an overwhelming rack of meat. Each lollipop of lamb was peacefully placed on top of saffron rice and cognac barberries, topped with a black currant sauce. So succulent and simple, Posch’s lamb is something I will go back for when I need to soothe my soul. If pasta sounds like a palate-pleaser to you, I also recommend the popular Blackened Chicken Fettuccini Alfredo, with a light and creamy garlic and wine sauce, and just enough spice to Native Knowledge: Wondering what the artful dusting of spices is on your make it interesting. Or, sit in the Red Room by one of the many fireplaces and plate? Posch adds Sumac to every dish. The spice originates from dark purple berries that grow wild throughout the Middle East. The berries are then dried make your way through Posch’s starters. You just might stay all night. and crushed into a powder to add a salty flavor to the food, as well as serving as a natural aid for digestion. 18912 MacArthur Blvd, Irvine, CA 92612 | (949) 833-1900 | www.poschrestaurant.com

dine

drink

play

the quiet woman

3224 pacific coast highway

cdm

640.7440

www.quietwoman.com 46

IDEA STARTER FOR AN INDIAN SUMMER SOIREE AT RANCHO LAS LOMAS

What: Imagine being seated at a long, fully dressed table, laden with roses, mercury glass candles, olive branches and rosemary, all set under a grand old apple tree while listening to a classical guitar weaving sound through the leaves. Now … add to the romance of this beautiful setting, a celebrity guest chef series that will spotlight many unique chefs preparing their famous recipes, all highlighted by perfectly selected wine. This will be a delicious and tasty new special event series focusing on food, wine and good friends.

Why: Rancho Las Lomas is nationally known for handling larger special events of up to 750 people. The facility has now added new smaller spaces for use that will quaintly hold up to 50 guests. Today’s event will showcase the endless possibilities for rehearsal and corporate dinners, small weddings, writer’s workshops, retreats and many unique affairs. Who: Jeannie Lawrence, owner Rancho Las Lomas, Kris Kirk, Executive Chef ECCO restaurant, Leza Kirk, Pastry Chef, ECCO restaurant, Brett Lawrence, Partner ECCO Restaurant. Vendors: Ambiance Design, by Shawn Adams. Signature Rentals Where: Rancho Las Lomas, 19191 Lawrence Canyon, Silverado, CA 92676 Contact: Jeannie Lawrence, 949.888.3080 | Brett Lawrence, 949.307.6268 PHOTO BY COREY WILSON

s By Julie Brow Chef: Kris Kirk, ECCO

APPETIZERS Sangria Fig Pizza with arugula & goat cheese Prosciutto wrapped melon with EVOO Arancinis with marinara sauce

DINNER 1st course Torii Mor Pinot Grigio, Williamette Valley Oregon Breadsticks with salsa verde Heirloom tomato salad Watermelon, burrata, sweet onion, basil, balsamic vinaigrette

2nd course Mont Eden, Wolff Chardonay, Santa Cruz Mountains

Brow Bar The only bar you walk out of, looking and feeling great, without a hangover!

Local white seabass Caponata marinated veggies with eggplant, tomatoes, olives, capers, pine nuts

3rd course Torii Mor Pinot Noir, Williamette Valley Oregon Chianti braised grass-fed beef shortribs Corn salad with zucchini, cannellini beans, cherry tomatoes, Italian parsley

Call Julie to book your appointment today. Walk-ins are welcome Tuesday - Saturday

4th course Gruet Sparkling Rose, New Mexico Lemon & blackberry meringue torte Meyer lemon curd, warm blackberry sauce, sweet cream Coffee served with: Zeppole- mini ricotta doughnuts Chocolate almond biscotti

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POSCH SPICE MASTERING THE ART OF PERSIAN-AMERICAN CUISINE

A pioneer in blending Persian and American cuisines, Jimmy Z (his Farsi name is Jamshid Parvin) has been entertaining notables, professors and the people of Orange County for more than 30 years. After leaving his home of Persia just before the fall of the Shah, Jimmy came to Southern California to acquire his MBA from our very own Chapman University. Discovering that no firms at the time were interested in hiring someone of his heritage, Jimmy Z boldly opened his inaugural eatery at South Coast Plaza – Forty Carrots & Victoria’s Bake Shop. With an education in business management and a refined, yet exotic palate, Jimmy Z’s first venture quickly became a favorite, and he was positioned as the head of the Restaurant Board of Directors of South Coast Plaza by Henry Segerstrom – setting the stage for a flourishing culinary career. “There is no one like him in Orange County. It’s taken him 30 years to express that. He is a CEO, an entrepreneur, a restaurateur, and an executive chef with his MBA. He is a mentor to his staff and is extremely patient and kind . . . he has produced millionaires from his staff over the years,” Jimmy Z’s wife and business partner Suzette Parvin said. Jimmy Z’s current culinary concept, Posch, is sure to take his followers to new worlds. Posch Restaurant fills the entirety of one of the only French buildings in Orange County, and Jimmy Z is concentrating on preserving its historical reputation. The space was once a favorite hangout for John Wayne, who spent many nights inside Posch’s walls, eating and drinking and throwing parties. “The building attracted me, and I hope I can get it back to its original integrity again,” Jimmy Z said. Like a fine art museum, the multitude of rooms have been transformed into more modern representations of the elaborate character of Jimmy Z’s cultural background. From the walls to the furniture, to the light fixtures to the floors, gilded 18 karat gold has been appliquéd to impress Orange County’s “posh.” Posch also features a rotating exhibit of Persian artists throughout. With a love for throwing parties and a “feeling that it was right,” Jimmy Z has brought his international vision, yet again, to a fresh venue here in Orange County. 51

by Kristal Docter PhotograPhy by chris chaVira oF cc images

You have been opening upscale restaurants in Orange County for 30 years, including Forty Carrots and Garden Bistro in South Coast Plaza, Jimmy Z Grill in Irvine and now Posch. How did you decide to devote your life to becoming such a successful restaurateur? “I actually never thought I’d be in the food business. I came here [from Persia] to finish my MBA degree at Chapman University. When my father told us not to come back, because the war had started, I decided to stay. I thought to myself, ‘ I have the management skills, the palate and the hospitality background – why not combine them together and open my own restaurant?’”

Which of your Orange County restaurants is the closest manifestation of you, both as a culinary artist and entrepreneur?

What is your favorite thing to eat? Jimmy Z laughs heartily. “I am actually a very simple eater. Feta cheese and a French baguette with basil and a glass of wine – I can fill up on that the whole day. I love simple food; food that people know what they’re eating.”

You’ve been named in every major Orange County magazine throughout your career. How do you continue to reinvent yourself and keep the customers coming through your doors? “It is a big challenge, but the key is management and creativity. I have to be creative and develop something that the public likes. Personally, there are foods that I put on the table that I don’t enjoy eating, but people like it. I put out things that people respond to.”

“I learned the most from Forty Carrots. Running a business at South Coast Plaza taught me a lot. I was one of the youngest tenants at the time. I really enjoyed working with Henry Segerstrom and was sad to say goodbye after 20 years. I will never forget him walking us to our car to say goodbye.”

LOCALE Magazine focuses on reminding its locals to explore all that OC has to offer. What is it about Orange County that has inspired you to build your brand in this community?

After you left South Coast Plaza, you opened Jimmy Z Grill, which spoke more to your Persian roots in terms of the flavors. With Posch Restaurant, you have kept some of those influences but expanded the menu to reflect a broader range of cuisine. How do you plan your menus?

Will you be hosting any special events at Posch that your followers can look forward to?

“A chef has to have a palate that is developed from childhood, and I owe that to my mom. It comes from tasting and exploring myself, and bringing herbs into the food as needed. I write all of my own recipes and follow the trends of the newest spices. I am always learning and filtering and refining my dishes.”

“It’s the nature of love. I have been involved with many local American, Persian, and Jewish foundations, local charities, as well as many of the county’s oﬃcials. It is a blessing to give to this community.”

“I plan to host a special dinner in the kitchen. I will have tables and chairs in the kitchen where there is room for me to be with my guests and cook for them, and customize a menu based on their liking and how much they want to spend. I’m also thinking about bottling our sauces and dressings.”

Can we expect to see any other business ventures from you in the future? With a smile on his face, Jimmy Z answers: “Posch is the baby right now, and well . . . we’ll see what the future will tell.”

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Football season has arrived,

and with it comes the guttural,

primal urge to scarf down food and drink like a Dionysian on sabbatical. While Orange County isn’t home to an NFL team, it is home to a wealth of sports bars and restaurants where

one

can

relish

the

maniacal violence of football with blissful abandon. Good food and drink reign. From classic American staples like cheeseburgers and pizza, to seafood by the ocean, to Mexican food and tequila shots, Orange County offers what die-hard football fans will surely enjoy: food and refreshments with an environment to reinforce the good times already underway.

by enriQue aValos

house oF big Fish anD ice colD beer | laguna beach

Slater’s 50/50

Are you hungry? I mean, really, REALLY hungry? Then come to Slater’s 50/50 where they have burgers the size of a human head. They’ll stack your burger as high as you want, and as for booze, they have dozens of beers on tap, but that isn’t all: ask the bartender to fix you a Guinness milkshake (yeah, that’s right). That isn’t enough you say?

Native Knowledge: Ask the bartender for a bacon Bloody Mary.

8082 Adams Avenue, Huntington Beach, CA 92646 Sunday-Saturday: 11am-130am, 714-594-5730 www.slaters5050.com

Mutt Lynch’s

Looking for a party that’s already started? Then, Mutt Lynch’s is the place to hit for all you crashers. You’ll be able to hear the music pounding from a block away. Once inside, you’ll be swallowed into an ocean of humanity. Navigating through the crowd, you’ll be able to discern a spot to watch the game with your newfound friends. Food-wise, they’ve got you covered: Mutt Lynch’s has burgers, dogs, sliders, sandwiches, wraps, tacos, plus a decent selection of beer.

Native Knowledge: Though Mutt Lynch’s is right on the beach, there is a dress code: Guys, wear a shirt; Girls, cover that bikini bottom.

2300 West Oceanfront, Newport Beach, CA 92663 Monday-Thursday, Sunday 7am-12am; Friday-Saturday 7am-2am, 949-675-1556, www.muttlynchs.com

Avila’s El Ranchito

Want a classic Mexican vibe? This place has it. It’s as authentic as you’re going to get without having to head south of the border or drive up to Santa Ana’s taquerías (which I do recommend doing). When at Avila’s make sure to have the chingolingas—it’s a pastry filled with all the good stuff.

Native Knowledge: Avila’s El Ranchito is family-owned.

2800 Newport Blvd., Newport Beach, CA 92663 Open Mon-Thu 10:30am-9pm; Fri-Sat 11am-12am; Sun 12pm-8pm, 949-675-6855, www.avilaselranchito.com

Lazy Dog Café

For a more laidback feel, go to the Lazy Dog Café. The Westminster location is gynormous. Giant portraits of pooches line the walls, which adds to the homey mystique and compliments the already mellow warmth of the joint. As for food, they offer a mean-looking bleu burger, but you may also want to try a pizza from their brick-oven.

Native Knowledge: Ask the bartender for a Wastey-Face (The drink is named after a local punk band). It’ll get you there.

16310 Beach Blvd., Westminster, CA 92663 Sunday-Wednesday 11am-10pm; Thursday-Saturday 11am-11pm, 714-500-1140, www.lazydogcafe.com

Heroes

This is Fullerton’s answer to Mutt Lynch’s. Walk in and find yourself in a mass of people. If possible, make an early reservation because you can expect to wait if you don’t. Inside, walls full of random objects will barrage your eyes: everything from mounted deer and buffalo, to hanging bicycles and mannequins. Regardless, have Heroes’ Black and Bleu Burger.

Native Knowledge: The ﬁrst Friday of every month is Downtown Fullerton’s Art Walk. Have dinner at Heroes and then take a stroll down to Hibbleton Gallery.

125 W Santa Fe Ave, Fullerton, CA 92832 Hours of Operation: Open Mon-Thu 11am-1am; Fri-Sun 11am-2am, 714-738-4356, www.heroesrestaurant.com

Rudy’s Pub & Grill

Steelhead Brewing Company

Rudy’s brings a true fan feel with its retractable roof and Astroturf. These features are unique (haven’t been to another place like it) and reinforce the fact that you’re here to enjoy some gridiron action. When I visited, there was a barbecue happening outside. Have a brew and order the BBQ burger.

Native Knowledge: Rudy’s has DJs playing on the weekends. Come in for the game and stay for the latenight action.

3110 Newport Boulevard, Newport Beach, CA 92663 11am-2am; Weekends 7am-2am, 949-723-0293

House of Big Fish

Want a view of the ocean while you grub? This second story restaurant provides an epic view of the Pacific. House of Fish also offers fresh fish—just ask which fish has come in that day from their suppliers. Additionally, House of Big Fish distinguishes itself from other places with a progressive happy hour. Come in at 2:30pm and pay $2.30; come in at 3:30pm and pay $3.30; et cetera. Happy hour ends at 6:30pm.

Native Knowledge: Parking can be an issue if you don’t want to pay $15. Find some metered parking a few blocks down and enjoy the walk.

Native Knowledge: Steelhead Brewing Company sits across the street from UCI, so this is the ideal place to watch Anteater games, too. 540 South Coast Highway #200, Laguna Beach, CA 92651 Weekdays 11am-11pm; Weekends 10am-11pm 949-715-4500, www.houseofbigfish.com

Oggi’s Pizza & Brewing Company

4175 Campus Drive, Irvine, CA 92612 1130am-11pm, 949-856-2227 www.steelheadbrewery.com

There’s plenty to choose from on this menu, but if you’re going to choose just one item, try one of their specialty pizzas. Even then, you’re presented with more options. Everything is mouthwatering. The Heavyweight gives you a mound of meat, while the Lighting keeps it simple with pepperoni and sausage. Either way, have a brew and enjoy the game.

Native Knowledge: Make a friendly bet with your buddies on the correct pronunciation of Oggi’s.

23641 Via Linda, Mission Viejo, CA 92691 Open Daily 11am-10pm, 949-458-7883, www.oggis.com

Yard House

The Yard House is the biggest name on the list, and it also has the most TVs. Chances are they’ll have the Big Game on, as well as several other big games. Bring your friends and have some classic sliders (they also have veggie sliders, so bring your vegetarian friends, too!). If you want a smooth drink that’ll get you mellow fast, ask for the Delirium Tremens.

Native Knowledge: The Irvine Improv is right across the street from the Yard House. Add a bit of humor to your night and check out an act after the game.

Steelhead not only offers freshly brewed beer, but the bartenders will also tell you how fresh the beer is and when it was brewed. Just walk in and you can view the updated info on the Brewer’s Schedule. If that’s not enough, Steelhead has a wood-fire oven that prepares your pie just the way you want it. TVs line the inside-perimeter so you never miss any football action.

71 Fortune Drive, Irvine, CA 92618 Open Monday-Thursday, Sunday 11am-12am; FridaySaturday 11am-1am, 949-753-9373 www.yardhouse.com

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Katsuya | laguna beach

by Blythe Hill Photography by Ralph Palumbo

Commonwealth Lounge & Grill Katsuya

112 E. Commonwealth Ave., Fullerton, CA 92832 fullerton.commonwealthlounge.com | (714) 525-8888

Date: Rekindle the flame Drink: Try the Russian Mule

858 S. Coast Hwy, Laguna Beach, CA 92651 www.sbe.com/katsuya/laguna-beach (949) 793-4030

(Russian Standard vodka, fresh lime and mint, and crisp ginger beer) and the Melon Martini

Date: First date Drink: The Burning Mandarin

This sultry lounge keeps the lights turned low and the style high. With an ornate tin ceiling and black and white film playing on the large screen T.V. behind the bar, you’ll feel the hip quotient rise—its atmosphere is a rare mix of sexy and classy, and is the perfect place to reignite the romantic connection between busy or stagnant lovers. Go for the drinks, but try the Ahi Tuna Tower while you’re there—chunks of fresh tuna and cucumber towered high atop avocado and served with wonton chips. Also try the baked brie—a wheel of brie cheese covered in puff pastry and baked with apricot preserves, served with crackers and grapes. Live entertainment and DJs can be enjoyed every night, and Happy Hour is daily from 4-7 pm. Monday night is Locals Night (half off your bill), and Thursday night is Ladies Night, so every night is a good night to hit Commonwealth Lounge.

Native Knowledge: Commonwealth Lounge supports the local community by carrying local beers like Bootlegger’s, Stone, Ballast, Lost Abbey, Bear Republic, Oskar Blues, and more.

Mi Casa Mexican Restaurant & Bar 296 E. 17th Street, Costa Mesa, CA 92627 www.micasa1.com | (949) 645-7626

Date: Family date night Drink: House Margarita or the Prickly Pear (Patron Silver tequila, Prickly Pear cactus juice, and lime) Once deemed “the House of Cheese,” Mi Casa provides the perfect laid-back, come-as-you-are setting, perfect for dinner after work or a birthday celebration. There’s a local vibe (the sort of “Cheers” type vibe, “where everybody knows your name”) to Mi Casa that’s hard to come by. Open since 1972, and operated exclusively by three generations of the Moore family, Mi Casa has community engrained in its core. Old signs from its founding are displayed throughout the restaurant and add to the place’s nostalgic feel. Come for Happy Hour (M-F, 3-6pm), Taco Tuesday ($1 tacos, $3 beers, $4 well drinks), or to enjoy the full menu any other time (I recommend the Grilled Mahi Tacos).

Native Knowledge: Try a Partida ‘Original’ Skinny Margarita; you’ll be consuming less than half the calories of a standard margarita and supporting the local economy—the owner of Partida tequila lives locally in OC!

(Absolut Mandarin vodka, handcrushed Serrano chili, fresh lemon and orange juice, with a splash of cranberry) or the Watermelon Cucumber Mojito (white rum, crushed seedless watermelon, English cucumbers, fresh mint and freshly squeezed lime juice) Katsuya offers a beachy posh atmosphere—its walls are filled with silver gilded mirrors and large, close-up shots of geisha imagery. With white chairs and tables, the restaurant gives off a warm and sexy vibe. Offering both indoor and outdoor patio seating, Katsuya is the perfect place to meet for a lunch date or even a first date. Try the Creamy Rock Shrimp and the Baked Crab Hand Roll as starters, followed by the Miso Marinated Black Cod.

Native Knowledge: Katsuya is based in L.A. (with four successful branches), but the newest location in OC will set its focus locally. Stay tuned for the exclusive OC cocktail, coming soon.

The Deck at Pacific Edge Hotel 647 South Coast Hwy, Laguna Beach, CA 92651 www.pacificedgehotel.com/dining_deck.aspx (949) 494-6700

Date: Five year anniversary date Drink: The Lemon Basil (fresh muddled basil, Absolut Citron, fresh lemon, cracked pepper); and the Laguna Mojito (mint, lime, prickly pear, and Bacardi Limon). The Pure Joy and the Blueberry Martini are also delightful. The Deck is one of the very few restaurants in Laguna Beach (and even all of Orange County) where the seating is as close to the beach as you can get without being on the beach. The atmosphere is beachinspired, upscale casual—picture yourself on a beach cottage deck— and you’ll get the feeling that the “somebodies” of OC mingle here. Portions are great for sharing: try the Garbage Salad (Kalamata olives, garbanzo beans, lettuce, cucumber, tomato, red onion, mozzarella, bacon, and salami), the Ahi & Crab Stack (crab, mango, avocado, and tuna with mango coulis and wasabi aioli), and the salmon (tempura sea beans, Hoisin sauce, and a generous portion of salmon atop noodles). For dessert, try the Chocolate Explosion Cake. The Deck is the perfect place for a first date: arrive an hour before sunset and score major brownie points.

Native Knowledge: Locals Only specials on Monday-Thursdays from 2:30-5pm,$5 well drinks, $4 beers, $8 select entrees.

A Restaurant The Crow Burger Kitchen

Eva’s Caribbean Kitchen

107 Newport Blvd, Newport Beach, CA 92663 (949) 673-2747 | www.crowburgerkitchen.com

Date: Blind date Drink: Fox Pear Cider, and Black

31732 South Coast Hwy, Laguna Beach, CA 92651 www.evascaribbeankitchen.com | (949) 499-6311

Market IPA

Date: Double date Drink: Eva’s Rum Punch (JM

Pinot Provence

Rhum Blanc, cinnamon, cloves, ginger, with a fresh mango wedge); Brown Sugar (12 year old rum, sweet and sour, squeeze of lime); and, the Key Lime Pie Martini (the ingredients are a close-kept secret!)

686 Anton Blvd., Costa Mesa, CA 92626 www.patinagroup.com/restaurant.php?restaurants_ id=25 (714) 444-5900

A hidden gem in South Laguna, Eva’s is a cozy little spot nestled behind a cluster of large hedges on PCH. If you didn’t know it was there, you might miss it, but it is definitely worth finding! Eva, along with a small staff, works the kitchen and brings savory, island dishes to the tables. The restaurant transports you from Laguna to the tropics, which makes it the perfect dinner getaway. With over 365 different rums in house to try, come ready to take your taste buds to paradise. Try the Punani Shrimp (jumbo shrimp seasoned and breaded with coconut, served with mango chutney), the Crab Cakes, and the Bananas Flambé.

Native Knowledge: Since Eva herself shops daily to select only the best and freshest meats and fish, you really can’t go wrong ordering any of the entrees.

Date: Anniversary Date Drink: The Provencal

Martini (Chambord, vodka, and St. Germaine, with cucumber and orange) The south of France comes to you at this Provencal style restaurant. Visit Pinot Provence and soak up the quiet, slow-paced atmosphere and gourmet cuisine curated by the young and talented Chef Jason Petrie. The menu changes seasonally, with small adjustments made weekly depending on ingredient availability. In true French fashion, you’ll enjoy multiple small courses that blend flavors and textures in delicious and innovative ways. Pinot Provence provides the perfect setting to celebrate an anniversary or perhaps even to pop the question. Order something with truffles and Chef Jason will come out and grate them over your dish himself.

Native

Knowledge:

Pinot Provence was voted “Best French Restaurant in Orange County” by MyFoxLA.com, perhaps due in part to Chef Jason’s menu of locally sourced ingredients.

A spin-off restaurant of The Crow Bar in Corona Del Mar, The Crow Burger Kitchen is like the hip, younger brother—with the same family of well-crafted burgers and beers offered at a lower price, in a more casual environment. This open air gastropub has plenty to boast about in spite of its small size and relative newness to the Newport scene: try the Duck Fat Fries with house made ketchup (and add truffle aioli for 50 cents), the Grilled Green Bean “Fries” with olive tapenade, and choose from any of their long list of burgers. All the beef is naturally certified Angus/ Prime beef, and it’s all ground daily, in-house, never frozen, and made to order. Only natural, free-range, and humanely raised meat is used, which gives you the peace of mind to enjoy a burger as healthy as it is tasty. Try the Classic Burger (butter lettuce, vine ripe tomato, sweet onion, 10,000 Island dressing, on a buttermilk bun. Save room for the Strawberry brioche frozen custard—you’ll be glad you did.

Native Knowledge: The Crow Burger Kitchen offers hard-tofind wines and craft beers from microbreweries on tap, like Craftsman (Pasadena), Firestone Walker (Paso Robles), and Black Market (Temecula).

3334 Pacific Coast Hwy, Newport Beach, CA 92663 (949) 650-6505 | www.arestaurantnb.com

Date: Happy hour date Drink: The Watermelon Skip (Ketel Citroen, muddled watermelon, Tahitian Pilsher); the Violet Ray Mojito (Cruzan Citrus, muddled blackberries and mint), and the Salty Pear (Grey Goose Pear, St. Germain with a salted rim) The dark wood walls and ceiling, coupled with the low lighting and rustic hanging lanterns, give guests of A Restaurant the feeling that they’re at a hip, underground lounge. The leather stools and booths and the intimate dining room add a layer of posh refinement that make it feel less like a bunker and more like an upscale cellar. Without its steady clientele of Newport businessmen and nightlife, A Restaurant might feel like a time warp back to the burlesque or speakeasy days. Try the Spicy Yellow Fin Tuna (crispy eggplant tempura base, chili aioli, with a sweet soy glaze), the Watermelon Salad (watermelon, heirloom cherry tomatoes, mint, basil, crispy cippolini onions, and champagne vinegar), and the Bella Capra Goat Cheese (goat cheese from France aged in Sherry barrels and then stuffed in piquillo peppers with watercress and 58-year-old amontillado vinegar). If you like calamari—or even if you don’t—you must try A Restaurant’s Calamari (crisp calamari, ginger, garlic, with sweet and sour chili glaze).

Native Knowledge: Everything is made in-house, with fresh, locally sourced ingredients. The restaurant uses fewer ingredients to ensure the freshest flavors; their motto is, “let the food speak for itself,” and, at A Restaurant, it certainly does. The wine list is seasonal, so be sure to ask your server for pairing suggestions.

BLUE EYED GIRL

BLUE EYED GIRL The Hobbit 1021 STATE STREET • 805.845.9154 2932 E. Chapman Avenue, www.shopblueeyedgirl.com Orange, CA 92869 www.hobbitrestaurant.com | (714) 997-1972

Clae’s Ovation

Date: 25 year anniversary date Drink: The Aviation (lemon juice,

425 South Coast Highway, Laguna Beach, CA 92651 www.claesrestaurant.com | (949) 376-9283

maraschino liqueur, and gin)

Bailey 44 Goddis Gypsy 05 Hudson J Brand Jeffrey Campbell Johnny Was Michael Stars Odd Molly Rails Velvet William Rast Laguna Beach Old Pottery Place 1200 S. Coast Highway, #106 Laguna Beach, CA 92651 949-715-4646

The Hobbit offers a truly unique dining experience; dinner begins at 6pm nightly inside this 1930s home-turned-restaurant, and you’ll move up and down flights of stairs between courses (cocktails are served at the bar up the stairs, while champagne and gourmet hors d’oeuvres are served in the wine cellar, to give you a glimpse). The Hobbit serves twelve tables nightly, which guarantees an intimate experience. The ambience is luscious and cozy, and just the right setting to enjoy the seven exquisite courses that are included in each prix fixe dinner. The Hobbit’s unique structure allows for a sense of community to build among guests as the night progresses; during “intermission,” you can wander about the house, meet the kitchen staff or mingle with other guests.

Date: Meet the Parents date Drink: Claes-ic Martini (Grey Goose La Poire vodka, Cointreau, OJ, star anise); Rainforest Lemonade (Veev Acai liquor, vodka, lemonade, splash of cranberry); and, the Espresso Martini (vanilla vodka, crème de cacao dark, Bailey’s, espresso). Also, check out the wine menu— Gypsy 05 it’s over thirty pages!

Hoss Clae’s provides the jazzy, casualyet-upscale backdrop that is Desigual perfect for a classy date. For starters, the restaurant boasts an incredible view of Main Beach Hale Bob (call in advance and reserve the cornerTwin-Set table that has the best view in the house). The place is quiet, calm, Was and serene, which Johnny makes it a great place to get to know a special someone, meet William Rast their parents, or celebrate an anniversary. Try the scallops— PRVCY denim they’re known for them—and their lobster spring rolls, served Jeffery withCampbell vanilla crème fraiche. For Native Knowledge: Mike dessert, you must try the jalapeno and Debra Phillipi, the current lime sorbet—it will surprise and owner/operator duo, told me delight your taste buds! how Mike’s parents started the restaurant in 1972—with a goal Native Knowledge: for a different European dining From Clae’s Ovation, you can experience and a sense of watch the dolphins at sunset—an community: “What would you undoubtedly romantic end to call a place where you sit around any evening. and eat for four hours?” Mike recalled the founders’ question, “Well, hobbits do that.” The rest, as they say, is history.

ShopBlueEyedGirl.com Facebook.com/ShopBlueEyedGirl

1021 STATE STREET • 805.845.9154 www.shopblueeyedgirl.com San Juan Capistrano • San Clemente • Santa Barbara

Nirvana Grille 303 Broadway Street, Laguna Beach, CA 92651 www.nirvanagrille.com | (949) 497-0027

The Quiet Woman Restaurant and Bar 3224 E Coast Hwy, Corona Del Mar, CA 92625 www.quietwoman.com | (949) 640-7440

Date: Birthday date Drink: Sugar Dog Martini (Ketel One, fresh squeezed grapefruit juice, fresh lime and agave nectar with a sugar rim); and, the Skinny Margarita (Cazadores Blanco, agave nectar, and fresh lime—less than 200 calories). The round, black leather booths in this intimate and swanky restaurant will make you feel like a VIP in no time. The crowd gets younger and the music gets louder as the night progresses, making The Quiet Woman a pretty hip place to be on any given night. Try the Sashimi Napoleon (Ahi sashimi and tartare layered with crunchy wontons and wasabi soy and eggplant), the Summer Ravioli (spinach, artichoke, and ricotta with parmesan lemon cream and roasted tomato), and the cheesecake for dessert. Live music starts at 9:30pm, making it a great place to celebrate a birthday or hang with friends.

Native Knowledge: The Quiet Woman has been a favorite spot of locals since 1965; in a county where not much is older or more lasting than that, fortysix years of booming business makes The Quiet Woman a cultural gem you simply must visit.

Date: 10 year anniversary date Drink: Wine by the glass, bottle, and half bottle—try the “Villa Maria” Sauvignon Blanc (New Zealand), with ripe, soft nectarine and pear notes and a generous finish; the Rodney Strong sustainably grown Pinot Noir (Russian River Valley, CA), with white pepper and herbal notes and a hint of sour cherry candy. Tucked inside a fairly nondescript building in downtown Laguna is a gem: Nirvana Grille. It’s quiet and jazzy, and the perfect spot to meet up for a nice-but-informal dinner, or first date. Try the Corn and Cream (grilled fresh corn from the cob sautéed with cotija cheese, crème fraiche, chili aioli, and cilantro), the Blue Cheese Thyme French Fries (thin cut fries with blue cheese, thyme, and paprika, served with basil aioli and Dijon mustard), and the Pistachio Crusted Alaskan Black Cod (served atop caramelized leek mashed Yukon gold potatoes with asparagus in lemon oil and beurre blanc). For dessert, I recommend the Strawberry and Rhubarb Sorbet, the housemade Goat Cheese Maple Ice Cream, and the housebaked Blueberry Pie.

Native Knowledge: Nirvana Grille was named as having one of the ‘Great Chefs of Orange County’ for the celebration of Food and Wine at the Balboa Bay Club, one of the ‘Top 10 Chef’s in Orange County Under 40,’ and was cover-featured by OC Metro. Executive Chef Lindsay Smith-Rosales, is dedicated to healthy organic ingredients that delight and engage the senses.

There is an entire song that has intertwined itself into pop culture over five decades which is dedicated to a specific alcoholic beverage. Probably more telling in our love affair with this elixir is that the only word in this song (appearing everywhere from Pee Wee Herman’s bar dancing scene to a Cheech and Chong Movie) is “Tequila.” Tequila is not merely the name of a spirit, but also the name of the city in Mexico where the nectar of the Blue Agave plant has been extracted, fermented, and bottled for more than 300 years. It also happened to be where Mike Ivey decided to take his family vacation. It is natural to want to bring home a souvenir, but it is unusual to turn that souvenir into abusiness venture. Mike Ivey has been happily running a media company in Orange County for more than two decades. While on that fateful south-of-the-border vacation, Mike decided to find out where his margaritas were made, and took a tour of a local tequila factory. The curiosity led to an interest which spawned a needed education, and eventually a fledgling tequila company, now fighting for market share amongst some of the largest corporations in the world.

by blythe hill PhotograPhy by chris chaVira oF cc images

Mike Ivey of Agave Underground Was it easy to start a tequila company?

What are you passionate about?

What is the signiﬁcance of the skull on the top?

“No. It started with a lot of paperwork! A lot of time (about three years) went into learning laws and preparing the paperwork, making sure we were in accordance with the strict rules and regulations of the ABC (Alcohol Beverage Control), as well as Mexico’s laws in manufacturing tequila and then distributing in the U.S.”

“My family. I have the greatest wife and three children a guy could ask for. I help coach my son’s baseball team, which I love. I also like classic cars, scuba diving and a good authentic Mexican street taco.”

“It represents the pina part of the agave plant, which is where the tequila comes from. The Mohawk signifies the leaves of the plant.”

Where can we ﬁnd your Underground Agave? “Today, we have a great foundation and our product is being sold in more than 40 bars and restaurants in OC, L.A., San Diego and the Inland Empire – as well as a growing presence on the internet (our website, Facebook and Twitter).”

What makes work fun? “Employing a group of people who absolutely love what they do, and being able to walk into an office everyday where people are excited and motivated about something that started as a simple idea.”

Where do you like to spend your downtime? “I love the Beachcomber in Crystal Cove, the patio at Charlie’s Chile on a Sunday afternoon, and bike riding along the boardwalk from Newport to Huntington Pier.”

Is tequila your favorite drink? “Without any hesitation, yes! It always was, even before we created this brand.”

What is your favorite drink to make with your tequila? “The Cantarito – which is Agave Underground Silver, fresh squeezed lime juice, fresh squeezed grapefruit juice, a little bit of sea salt, topped with some Fresca and chili pepper, shaken and then served on the rocks!”

What one moment made you feel like you were going to make it? “We haven’t made it yet, we have only just begun. I feel like that every day, because every day is just one more step toward being bigger and better than the day before.”

Deal Announcement

Represented Suffolk Roel • Relocation of corporate headquarters to Irvine Towers, Irvine, California • 16,141 square feet of ofﬁce space • Net savings of $2,000,000 dollars over 9 years

Whether you are looking to renegotiate or renew your lease, relocate, expand or contract your ofﬁce, our team is ready and committed to helping you make smarter, faster decisions, while maximizing market leverage, reducing your

Deal Announcement

Represented Succession Capital Alliance • Relocation of their corporate headquarters in MacArthur Court, Newport Beach, California • 4,708 square feet of ofﬁce space

costs and freeing your valuable time.

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o 949.798.5659 c 949.300.1057 scott@bridgecommercialproperties.com CA Broker #00950979 25 Years of Experience Specializing in Ofﬁce Properties Tenant Representation

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Scott is a true professional in the commercial real estate business. He provided excellent leadership in our effort to find and negotiate office space, that concluded with an economically advantageous deal for CompPartners at Jamboree Center. I would definitely work with him again!”

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The Lucky Lonely David Bennett: Keys, Vox, Michael Bedard: Drums, Vox, Warren Ellison: Guitar Costa Mesa, CA Sounds like: Do we get a thousand words to describe it?! Sounds like Rock.. Sexy vocals, riffy guitars and block rockin' drums! Where you play live: We'll be playing an awesome benefit for Coalition Duchenne at The Galaxy Theater on 11-11-11. Check out TheLuckyLonely.com for upcoming shows. Where we can find your music: You can pick up our self-titled EP on iTunes as well as on our website, TheLuckyLonely.com. Someday we want to play: We HAVE to go to South Africa and play for Warren's folks for one thing! The Wiltern, The Greek, The Hollywood Bowl, San Diego Sports Arena. Your favorite artist: The Stepkids, Colin Smith, Mutemath, Club 0f The Suns, Young The Giant (0r The Jakes to people around Costa/Newport), Adele and The Foos are all killing it. 72

Ugly Paint Adam Cease/Lead Vocal/guitar, Hayden Kalianov/guitar/vocals, Jacob Sloan/Lead guitar/vocals, Jake Bernstein/bass, Jaehun Chung/ keyboards, Matthew Swedo/drums Laguna Niguel, CA Sounds like: No one else. We are breaking boundaries! Really! We like all genres of music but don't espouse to be encompassed by any of them. Where you play live?: JDRF Walk for a Cure November 6th, University of California Irvine. We can find your music: www.uglypaint.net Someday we want to play: Any place where there is a sick crowd that wants to hear our music. Verizon Amphitheatre would be cool! Your favorite artist?: Blink 182, Green Day, Reel Big Fish, Yellowcard, A Day to Remember, SUM 41, National the top of that list.

Sex Panther Ryan Fontana and Aaron Cool using Pioneer CDJ-2000's Hollywood, CA Sounds like: Dirty, sexy, house music or Avicii meets Chuckie. Where you play live: Wednesdays at Nikki Beach, Las Vegas. Weekends at Roxbury or Supperclub in Hollywood. We can find your music: Facebook.com/SexPantherDJs Someday we want to play: Electric Daisy Carnival & Sensation White! Your favorite artist: We admire artists that are not only talented DJ's but amazing performers. Boys Noize is at the top of that list.

Allensworth Anthony Gonzales/vocals/percussion, Paul Clark/keys/ woodwinds, Johnny Balderay/vocals/bass, Tom Plumb/ drums, Jamie Allensworth/vocals/guitar. Huntington Beach, CA Sounds like: War meets Wilco and had a baby they name Beck!! Where you play live: We have a residency at Commonwealth Newport beach every other Sunday!! We can find your music: Allensworthmusic.com, Allensworth facebook fan page, iTunes, Nimbit, Reverbnation, CDbaby Someday we want to play: Probably Red Rocks Colorado or in the Rongbuk Monastery (Highest Monastery in the world next to Mount Everest). Weâ&#x20AC;&#x2122;d have to break the Tibetan Buddhist vow of silence!! Your favorite artist: Too many to narrow down to one, but one of my favorite bands currently is Wilco. 76

Micah Brown Singer/songwriter/guitarist Dana Point, CA Sounds like: My brand of music is what I like to call California soul-folk. Where you play live: I’ll be touring the country and playing festivals, follow me on Facebook to see a fall schedule of shows. We can find your music: Download my music on iTunes or contact 17th Street Records in Costa Mesa for info on where to find a hard copy. Someday I want to play: I haven’t done much traveling as of yet, and my plan is for my music to take me around the world. Your favorite artist: Some days it’s the Beatles, some days it’s The Rolling Stones.

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What do locals wear to breakfast?

Written by shannon funK & Christina tran photography by nanCy villere of Crush photo studios (oC) & Christina tran (la)

Amy, 44, Newport Beach unday brunch attire: bed head and a variation of last night’s jammies or a perfectly polished ensemble? Walk of shame or walk of fame? That is the question! The dolls of xPose PR have once again hit the streets of OC and LA to dish on what our fashionistas and fashionistos are wearing to grab some Sunday AM grub. We rolled out of bed on a sunny OC morning to check out the scene at Costa Mesa’s most delectable brunch spot, Eat Chow. With (only) a 45-minute wait, we put our name on the list and began our investigating. I was excited to enjoy brunch on a Sunday morning in my old stomping grounds of OC, sans the typical two-hour wait for my party of three (boyfriend, dog and me). To our surprise, we found no victim of bed head and no lingering smell of last night’s cocktail of choice! Look and learn Locale lovers…

Nate & Laura, 28 & 25, Newport Beach A couple that plays together, stays together. We absolutely adore how Nate and Laura play off of each other’s wardrobe. With Laura in her black Nordstrom shirt and Nate in his black American Apparel tee, and with both in the same brand name jeans, these two lovebirds are a match made in Levis heaven. Laura completed her outﬁt with Havana sandals, a Steve Madden bag and Urban Outﬁtters sunnies, while her partner in crime is wearing Vans shoes and Von Zipper sunglasses. If these two get any cuter, we might have to have them for lunch.

We know what you’re thinking: Halle Berry was just spotted grabbing breakfast! With that pixie-perfect coif, the Ray-Ban sunglasses, and those sexy legs in her red Hurley shorts, Amy looks divinely Halle-esque. Satisfying that daily ﬁx of morning coffee, this Newport native does brunch the casual OC way by pairing a staple black handbag with a simple-yet-sophisticated J.Crew sweater. She may not have won the Academy Award for Best Actress, but she deﬁnitely wins our award for Best Dressed.

Gamble, 35, Huntington Beach Gamble knows that you can’t go to your local morning eatery without the right company, which is why he brought his best friend and best accessory to breakfast: his dog, Penny Lane. But more than just an animal lover, Gamble seems to be a fashion expert as well. The man is wearing the perfect brunch attire: Polo Ralph Lauren shirt, H&M black twill pants, and Gourmet shoes. Looking sophisticated for that morning date, he’s got Penny Lane wrapped around his finger. Literally.

Sunday brunch two weekends in a row? Can’t complain. After all, brunch is much more of a social movement than a meal, hence the term Sunday Funday. On this Sunday morning, the dolls ended up only a couple blocks from our downtown LA showroom at one of our favorite spots for brunch…or linner (lunch/dinner), LA Café. With the temperatures starting to drop (by five degrees) and the fall/ winter wardrobes in full effect, we were eager to see what our LA locals were workin’ with…

Christine, 23, DTLA (or for everyone who doesn’t live there, Downtown Los Angeles) Don’t be fooled by her small frame. This petite cutie definitely stood out from the morning crowd in her 5” Jeffrey Campbell Lita boots. And though she’s wearing black on black on black, Christine’s ensemble is surprisingly lively and light, partly due to her Lani lace shorts which she coupled with a see-through Hedo top and a red vintage bag. This fashion intern makes eating out look chic. No calorie counting for this one!

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Harley, 30, Hyland Park Curt, 30, Echo Park

Orange County’s

On break from shooting a short ﬁlm, these fellas decided to grab a quick bite to eat at Café L.A., where we couldn’t help but notice their grungy-yeteffortlessly cool style. Harley (featured left) paired his plain white Viscose tee with beaten up Levis jeans and thrift shop sunglasses. Curt complimented his buddy’s laid-back approach with Clark shoes, Levis denim and a Joy Division tank he found in Little Tokyo. Whether they’re working on set or working on their meals, these rock stars are the sheer epitome of cool.

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Shannon, 25, Beverly Hills As someone who grew up in Orange County and now lives in Los Angeles, this fashionista, publicist, and writer mixes OC casual with L.A. chic. Shannon’s H&M sandals and Joes Jeans are dressed up by her Marc Jacobs blouse and Hermes belt. To add a pop of color, she’s wearing the Ayana Designs Isabelle Necklace. This natural beauty and blonde bombshell looks as inspiring picking up brunch as she does picking up new clients for xPose PR. Can you say, “Check, please!?”

Thanks DTLA-er’s for not letting us down! Although no stench of last night’s party, we did catch a couple bed headers. Still debating on whether or not this look was deliberate.

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Note to self: don’t forget Levi’s skinny denim and v-neck tee for your next brunch outing! This seems to be the Sunday morning uniform for both OC and LA And to our two bare legged beauties, thanks for the inspiration to squeeze in some squats before next Sunday. Perhaps the only thing that distinguishes one brunchgoer from another is the decision to have a Bloody Mary versus a mimosa. (For the record, I’m a mimosa girl.) Looks like the Sunday morning walk of shame is on the outs. A huge thanks to our super stylish walk of famers!

Photography by: Dominic Petruzzi

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UNWIND WITH A LITTLE “ME” TIME AT PACIFIC WATERS SPA Pacific Waters Spa fuses a Mediterranean feel with inspirations from the Pacific waters off the Southern California coast. This 20,000 square foot oasis - reminiscent of a warm, elegant Spanish estate - is the ultimate retreat for body and soul. Valid through December 30, 2011, buy one full priced 60 minute service and receive a second service of equal or lesser value for 50% off. Also, receive a 20% discount on our signature line of Kimberly Parry Organics spa products. For more information or spa reservations call 714-845-4772 or visit huntingtonbeach.hyatt.com. Hyatt. You’re More Than Welcome.

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Oh my goodness, it’s holiday time! My favorite time of year (and probably yours too) where it’s time to save up those pennies you’ve been earnin’ all year long and go out for every woman’s favorite pastime—SHOPPING! I feel like we were just playin’ in the sun and sand all summer, taking big touristy vacations—or staycations for that matter—and sporting the best in sunshine-y Southern California fashion. Now the time has come to throw on your best OC version of winter wear and get out there for giftgiving, shopping, and catching up with loved ones. Time to uncover the great spots in So Cal that you have yet to drop in on, and show your local shop owners some love. Maybe even sprinkle around a little bit of holiday cheer while you’re at it! So hop on board this winter wonderland ride for yet another tour through Locale’s top eat, shop, and hang spots. by holly Clinard photography by Jonah gilmore; roCKet sCienCe studios WWW.nouveauXChiC.Com

Face it, you’re a local at it’s finest. Now get out and enjoy your surroundings in style! You can follow Holly on her chic fashion blog: www.hollyinheels.com Holly in Heels smitten with shoes, addicted to style.

hat better time of year to tie the knot than the wintertime? I mean, really—the weather in town is perfect, the atmosphere is poppin’ with red and green galore, and your east coast family is just about dying to break away from their snow-blown surroundings. Out of the many, many spots in OC for your wedding bells to ring, Surf & Sand is topping the charts with their A-list beachfront property in the heart of Laguna Beach. There isn’t a lovelier spot for you to say your ‘I-do’s’ than this luxurious oceanfront resort, built in 1948 and still standing as a getaway cornerstone in the community. Until I got to know the place better, I had no idea that it is one of only ﬁve truly oceanfront properties in the great state of California, each room with its own private balcony that opens straight up to the ocean and one stunning view. Although built in the 40s, Surf & Sand got a major makeover in 2011, refreshing the guest rooms, suites, pool deck, lobby, spa (hellooooo massage!) and restaurant. Might be why they earned a spot on Travel + Leisure’s prestigious “World’s Best” list for the ﬁrst time ever. Yep, it’s pretty much the best. If you close your eyes and picture yourself walking down that center aisle to the absolute perfect beach wedding on the cool sands of Laguna Beach, you’re imagining your dream wedding here. Weddings can be held on lovely land or sandy shores, and party hard afterwards with an absolute epic reception in the ballroom on site. Food, drinks, friends, family— what better day could one bride and groom ask for? And after all of that wedding madness is over,

you’ll for sure wanna sneak away and find the Aquaterra Spa on site—a numero uno perfecto place for your post-wedding relaxation. Ahhhhh, deep breath! You ready to get hitched, or what?! Just to add to the perfection of your white wedding day, Erin Cole Couture Bridal is dressing every dashing bride these days. A tucked away little spot on 17th Street in Costa Mesa, Miss Erin Cole has impeccably identified the elegance of every girl’s wedding day dream. This is no everyday high-end gown shop—you will get the very best in customer service and care when you set foot in this ultra white and posh one-room salon. Erin Cole uses her crazyamazing design expertise to buy the most gorgeous wedding gowns around. Names you’ll know that inspire glamour, like Vera Wang, Oscar De La Renta, Judd Waddell, and Monique LHuillier. I think one of the stand-out reasons why Erin Cole Couture Bridal is amongst the best bridal boutiques in all of California is because Erin has her very own line of bridal accessories. Insanely elegant veils, gem-encrusted hair combs and clips, necklaces, earrings, and everything you can imagine to add that extra sparkle is all made and designed by hand. I personally don’t know of any bridal boutique like this one—every piece on the shelves in this Costa Mesa landmark is a piece I want in my own jewelry box to pass onto my children and grandchildren, all in the name of love and fine bridal fashion! So head to that neighborhood 17th Street Promenade and let any of the bridal consultants at Miss Cole’s one-of-a-kind shop fix you up to be one blushing bride.

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Surf & Sand Resort 1555 South Coast Highway, Laguna Beach, CA (949) 497-4477 surfandsandresort.com Erin Cole Couture Bridal 298 E 17th St # D, Costa Mesa, CA (949) 642-5552 erincole.com

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[seven-degrees] 891 Laguna Canyon Road, Laguna Beach, CA (949) 376-1555 seven-degrees.com Aris on the Coast 1155 North Coast Highway, Laguna Beach, CA (949) 497-8300 arisonthecoast.com

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h. My. Lord. If it wasn’t enough that almost every member of your oh-so lovely family is in town for the holidays, and you’re spending your spare time doing gift-shopping and meal cooking for all of these winter events—there’s a company holiday party on your calendar too! Oh shoot, look out…this crazy season is about to get even crazier. Aside from the long week and business that’s got your mind cluttered with details and to-do’s, life is beginning to get to be too much to handle, and it’s time to take a break! Good thing you’re at seven-degrees in the gorgeous cliffs of Laguna Beach for this company gig, where you can step away from the madness for 5 minutes and take a breather! Head to the top ﬂoor of this Laguna Canyon venue, and you’ll catch that peaceful vibe you’ve been looking for all December long. Look around at the 25,000 square foot facility and its award-winning architecture and you’ll be able to see the beauty in more than just your martini (more olives, please). Have you guys been to this place? I mean, seriously—elegance! Modern as all get out, this event venue is home to artist events, media parties, launch parties, fundraisers, and even top-tier weddings. The gorgeously striking hillside terrace is the hot spot for cocktail receptions and wedding ceremonies, and quite possibly your ﬁveminute heavenly escape from the holiday craze. Let’s be real here, you’re in Laguna’s lap of luxury tonight, so why not take a knee! All dressed up and someplace to go tonight (whew!)—Aris on the Coast is just down the street from seven-degrees in Laguna Beach. This Coast Highway

boutique is just steps away from the stunning Crescent Bay scenic spot, and named a true lifestyle boutique. Aris on the Coast carries not only hot highend apparel and jewelry, but home furnishings and fragrance items too! When I stopped in this cute little joint, I couldn’t help but notice the simplicity of the place—no mess, no clutter, just the on-sale goods of the day, layered over the white walls and vaulted insides. I adore the black & white art all along the shelves, adding a sense of peace as you shop and browse. Let the awesome staff at Aris dress you from head to toe for any holiday party, in their gorgeously stylish threads that have a true beach-y cool spin on them. And oooh man, the accessories at Aris are to die for. They are well-known throughout the county for their standout necklaces, rings, and sunglasses that will get you noticed, even in a sea of fashionistas this winter. Owner Trey Russell has a truly unique story to tell—his home away from home of a boutique is just in front of his chic, two-story garden-inspired apartment. Trey pulls his ultra modern “less is more” mantra into every element of his surroundings—home & boutique—you’ll ﬁnd your once-lost Zen in this oneof-a-kind shop. Grab a cup of tea, Pellegrino, or even a cappuccino that Aris always offers customers as they shop (can’t beat that!), or if you so choose to swing by on a Saturday, you’ll ﬁnd a mimosa quickly put in your hand as you browse the store and garden in the back. Hard to believe that this location used to be home to a Volkswagen dealership in the 1950s, but easy to believe that you’ll be whisked away to a simpler time in life, which is what we all need, let’s face it.

WINNER of OC HOTLIST BEST WOMENS BOUTIQUE! We range in spectrum from glamour girl chic to hippie boho babe... here’s a taste of our favorite lines...

Blank Denim  Olive Olivia  Chaser  Lush  Wildfox  Indah  Jens Pirate Booty  Audrey  LaMade  Costa Blanca  Urban Behavior  Three Green Hearts  Lucca Couture  snatch’n’feathers  One Teaspoon  For Love and Lemons Celebrity Endorsed brands along with up and coming boutique brands, at prices so unbelievably AFFORDABLE you wouldn’t believe us if we told you... so come in for yourself and see what the hype is all about....

NEW LOCATION Opening November 2011 28251 Crown Valley Pkwy Laguna Niguel, CA 92677 Check out our Facebook page for more info & how to RSVP to the

GRAND OPENING PARTY sponsored by WILDFOX COUTURE & VITAMIN WATER Like us at Facebook.com/LunaBoutiqueHuntingtonBeach

to see our “New Arrivals” posted weekly! 19680 Beach Boulevard, Huntington Beach, CA 92648 714.962.9749

The OC Mart Mix 3313 Hyland Avenue, Costa Mesa, CA theocmartmix.com Macalistaire at 1850 3313 Hyland Avenue, Costa Mesa, CA macalistaire1850.com Portola Coffee Lab 3313 Hyland Avenue, Costa Mesa, CA portolacoffee.com

styled by Jim Olarte

ith all of the awesome locations to hit up and check out in OC, it’s hard to say that you’ve seen something 100 percent, and truly original. But one-of-a-kind is genuinely found at The OC Mart Mix, just off the 405 and Harbor in Costa Mesa. A new sort of concept that Southern California has taken on, owners Russell & Andrea Young, Bryan Ward, and Scott Burnham have created a diamond in the rough. Bryan and Scott, who own the So Co Collection development (the shopping center where you’ll find the OC Mart Mix), had this concept in mind and decided to bravely take it on. Joined by the Youngs, they are quite the foursome of ingenuity and creativity! You may have heard the buzz around Facebook, Twitter, and other social media channels about “the mix” – but it’s honest to goodness one of my top favorite places to hang, grab a coffee, shop around, and experience true community in this big Southern California land. The owners describe the OC Mart Mix as a combo of the Ferry Building in San Francisco, Fred Segal, mixed with a touch of the Brentwood Country Mart. The raw atmosphere of an open marketplace is brought to life, right in your OC backyard! This open marketplace look is just what makes this locale an affordable area for retailers to showcase their business, with a small footprint, low overhead, and tons of visitor traffic. The OC Mart Mix is still a rookie—opening date was May 15th—but you’d never know it since almost all of the pop-up shops inside are at capacity. A rotating kitchen (new chef and restaurant concepts every month!), a fashion camp, jewelry & apparel shops, paper goods, a denim bar, and even a shoe boutique are just some of the retailers in this uber-unique area. Fashion shows, weddings, launch parties, and private parties are a few of the newer uses for the space—something to keep in mind for your next holiday bash! Among the wood-paneled walls and the shabby-chic clothiers in this space is one of the spots that will dress you best— Macalistaire at 1850. You may recognize the name of this boutique—they are an offshoot of a Laguna Beach location. A crazy-colorful and cozy little piece of land, Macalistaire at the Mix brings out the vintage in us all. Treasure troves of tiny lapel pins, gold jewels, buttons, and trinkets galore, and of course clothes, handbags and even art. You never know what you’re going to end up with here, but you’re guaranteed to find unmistakably striking wearables and wants from times of old. From fur to sequins, this has Jackie O and Kate Middleton written all over it! In fact, the gorgeously gold rings that my tiny fingers found when I walked inside looked like something my fashionforward grandmother would have worn— classic and timeless, and worth every penny! I discovered that every one of their vintage

for sale finds are collected and curated from flea markets along the sunny West Coast. Rachiel Macalistaire, the lucky-duck owner of this space and a Laguna resident herself, has a passion and natural flair for vintage. Her view that “choosing vintage means choosing individuality” is a view that’s shared by many, keeping her customer base strong as can be. It’s nice to catch a compliment on a piece of jewelry or a winter coat, and know that no one else in all of OC is sportin’ the same thing, right? You are uniquely YOU, so why not wear that on the outside too? As you work up your shoppers-delight appetite, make sure to swing by the silver + lime coffee stop in the middle of the OC Mart Mix. Follow your nose to the aromas that will immediately draw you into Portola Coffee Lab—coffee that will literally change your life. Ever since my first sip at this coffee spot that truly is a lab (baristas in lab coats, with beakers and bulbs everywhere!), I’m certain that any coffee or tea lover will fall head over heels for this place. Walk up to the counter and order anything from a single origin espresso, to a Tanzanian or Brazilian brew, an 8+-hour-brewed Kyoto iced coffee, or even a delish caffe mocha—created with real chocolate ganache. Nummm. And when I say “brew” I don’t mean just any brew. Oh no no, these guys are serious about coffee, and any of the amazingly friendly coffeegeek baristas at Portola will be happy to guide you through their decadent menu. In fact, if you’re lucky, you’ll get to meet local husband-wife owners Jeff and Christa Duggan, who often work the coffee counters at Portola and share their knowledge and passion for coffee with customers, firsthand. Love that! Any of the rare coffee beans that Portola roasts in-house can be brewed to perfection in three different ways—hario, trifecta, or siphon methods. And quite possibly the most valuable item in the entire shopping center here (or in the city of Costa Mesa for that matter) is Portola Coffee Lab’s espresso machine, affectionately named “the Slayer”. No joke, that’s the name! The game-changing Slayer espresso machine is one of 10 in the U.S. and known by coffee enthusiasts and espresso sippers alike for its rare ability to adjust pressure as you’re pulling a shot, while allowing water to spend a bit more time with the grounds. This, in turn, gives the end product the purest, most delicious taste possible—espresso made to taste the way it should (espresso shots served on a silver platter, I might add—ooo la la!). Believe me when I say that Portola is legit—rave reviews have gone up on the wires for this place since its mid-May opening. That’s why I’m never surprised when I see the oh-so-cool plug-in bar at Portola Coffee Lab filled to the brim with bloggers, writers, freelancers, shoppers and friendly faces alike, all sipping on their fave brew or espresso drink and joining a coffee community at its best. 104

ut of all of the sunsets your pretty lil’ eyes have seen, none of them compare to the ones you catch while sippin’ on drinks and munchin’ bites at The Rooftop Lounge in Laguna Beach (yes, Laguna…again!). Head to the roof of the La Casa del Camino Hotel and you’ll find yourself gazing at a full-on panoramic ocean view where sea meets sky (and you meet Mojito!). This is the absolute best spot to find yourself an excuse to meet your lady loves tonight for some long overdue hangin’. Climb those stairs to the rooftop of dreams and catch up on the latest. I, personally, have been meaning to meet my besties here for quite some time just to check out the scene. Sample small bites at The Rooftop Lounge and I promise that you won’t regret sippin’ on the signature fresh fruit mojito or the delish margaritas. Even wine and beer at this place are on the menu to kick off a night of fun and beauty. Aren’t you just jumpin’ for joy that you live in a great place like Orange County where you can spend your winter months enjoying the outdoors—scarf and cocktail in hand—and not look back? The Rooftop Lounge is not just a spot for hanging with the ladies, oh no no, it’s more than that! It’s a fine venue for private parties, weddings, corporate events, and so much more. If you find yourself looking for something to do from 3-5pm on Monday through Friday of that busy winter week, head to this Laguna lovely for half-off those world-famous mojitos, beer, wine and well drinks alike. Recent rankings include its listing on the “Best Rooftop Bars in Los Angeles” and the “10 Views Not to Miss in Laguna Beach” lists – they even hit “Chef of the Year” last year for Chef Craig Cannole’s fab-oo food creations. All of that to say that you can fully count on this well-known Laguna lounge to fill your evening with fun, and make it a night out with the gals like none other! Of course you are always wanting to look your best around your gal pals— and Laguna loungin’ calls for Laguna threads this time around. 11th Moon is the South Coast Highway spot that’ll have you dressed to the nines this fine sunset evening. The outstanding Boho-chic style of 11th Moon had me swooning as soon as I stepped foot into their south county doors. So much to look at, so little time! This boutique is where to find your designer threads for the holiday season—or any season for that matter. Best basics for your closet, flowy tops, and designer denim for your nights out, 11th Moon does their stylish buying from throughout the U.S., Europe, and even 105

Australia. Labels like VPL, Parker Blue, American Vintage, Siwy Denim, and even Rachel Comey’s famous line of apparel and shoes are amongst the favorites here—all purchased for their gorgeous design and fine quality of fabrication. Oh yep you caught me, I did mention shoes in there! It’s hard to find a solid boutique in this town with a great line of shoes, but God bless ‘em, they nailed it! And if clothes and shoes weren’t enough for your little shopoholic eyes, then grab a handbag and maybe some accessories too. You’ll be pleased to know that most of the jewels are designed in store by shop owner, Virginia Cooke. Both Virginia and co-owner Gillian Munro have invested their hearts and souls into the boutique since it’s opening in December 2009. Another something special about 11th Moon?—they offer personal wardrobe and outfit styling, and fully pride themselves on maintaining that ultra close connection with each and every one of their customers. Well, you know all of those holiday parties and girlfriend get-togethers this season will fill your calendar quickly, so head on into 11th Moon and stock up on what to wear now! Hop in your ride and head up the freeway just a few beautiful coastal miles and you’ll find one charming little neighborhood boutique, Luna Boutique. Trendy beyond trend (without the scary price tag), you’ll be madly amazed by the selection in this store! So many hot-hot-hot threads to hit the town in, I couldn’t believe my eyes when I saw that most of the sassy dresses I picked up were $30-40! Somebody watch my credit card—it might be trying to escape all of the swiping action it’ll be taking on in Luna Boutique! The girls who work the counters of Luna are nothing short of amazing, ready to help any customer that comes their way. Honestly ladies, there is something for every body type, and every style in this shop—that’s what I loved about it! Nothing stuck up or pretentious, only real-deal styles at approachable prices. Um, and please don’t let me forget to tell you about all of the dazzling shoes and accessories at Luna! They sure know how to pick ‘em—everything from watches to necklaces, boots to platforms—it’s no small wonder that Luna was voted “Best Women’s Boutique” in the 2011 OC HOTLIST. Yep, and an honorable mention for their high rankings on that OC HOTLIST for Best “Vintage and Consignment Clothing” and Best in “Beachwear,” too. Topping the charts and dressing the best, I know I’ve uncovered a gem when I hear sweet rankings like that.

Rooftop Lounge 1289 South Coast Highway, Laguna Beach, CA (949) 497-2446 rooftoplagunabeach.com 11th Moon 1259 South Coast Highway, Laguna Beach, CA (949) 715-3254 11thmoon.com Luna Boutique 19680 Beach Boulevard, Huntington Beach, CA (714) 962-9749 facebook.com/lunaboutiquehuntingtonbeach

Sweetaz Boutique

www.shopsweetaz.com www.sweetazusa.com

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Pamper yourself and pamper your pooch with our new pet boutique featuring designer dog clothes, dog collars, treats and more! 200 Main Street, #113 Huntington Beach California 92648 Ph 714.374.1331 sweetazgear@yahoo.com

haute cakes caffe live like you’re on vacation...

Nourishing the Neighborhood Since 1990

bakery • breakfast • lunch • catering hours of operation : m-f 7-5 • sat 7-3 • sun 8-2 1807 westcliff drive, newport beach, ca 92660 www.hautecakescaffe.com 949-642-4114 phone orders welcome

MENTION THIS AD AND RECEIVE 10% OFF 1 REGULAR PRICED ITEM! 3 6 9 E a s t 1 7 t h S t re e t , # 1 6 Costa Mesa, CA 92627 tulumislandboutique.com 949.548.0025

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1808 Newport Boulevard | Costa Mesa, CA 92627 949.307.2602 | Facebook.com/Hey.Gorgeous.Boutique

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The Hidden Jewel Womenâ&#x20AC;&#x2122;s Fashion ~ Accessories ~ Gifts ~ Home Decor

Bernardo Footwear, Charlotte Tarantola, Crown Jewel, David Lerner, House of Harlow, Lodis, Free People, Michelle Jonas, Twisted Heart, Tylie Malibu, Veronica M & more 1686 Tustin Avenue Costa Mesa, CA 92627 (949) 574-2160 hiddenjewelca.com facebook.com/thehiddenjewel

Best Boutique of OC 2011 Winner

Solutions to your Skinny Jeans

120 STYLES OF JEANS ALL SIZES ALL RISES 1719 WESTCLIFF DRIVE, NEWPORT BEACH, CA 92660 949.650.0479 • SOLUTIONSDENIM.COM

“LIGHT ME UP”

THAT’S WHAT

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SHE SAID

LAYER Feminine basics + colorful cardigan + vibrant, sexy sheer maxi pleated skirt

CANDY CANE STRIPES When are stripes not a good idea? Pair with tights to keep warm.

WARM + SEXY HEEL BOOTS by Seychelles, a brand carried at Blue Eyed Girl.

CAPE COATS Be on the look out for fabulous winter capes. Vintage elegance + warmth!

GEMS Rich, sturdy jewelry in deep jewel tones.

LEATHER JACKET Mix it up with a fitted hooded number like this one by Free People, a brand carried at Lilikoi

IF YOU’RE WATCHING FROM

Outdoors

CORDS The perfect winter pant.

LAYER Easy basics + warm screened sweatshirts like this one by Chaser or a jean shirt like this one by Quicksilver

FUR Yes. Faux. Yes.

LEATHER JACKET Yes, I’m listing this again. Leather jackets are always a great statement! Plus they’re warm!

KNIT BEANIE Cute + warm + a good cause! KrochetKids.org

COLOR + TEXTURE Embrace rich colors in cashmere and wool!

PATTERN Spice up a winter look with fun patterns reminiscent of arctic aboriginal tribes!

ICE Rough hewn gem studs are stunning + easy.

CLUTCH Pack light for the show. Try a cute clutch by Moda Viajando, carried at Lilikoi and Pretty In Pink

BOOTS Comfort meets style + more fur!

RESTAURANTS YOU CAN SEE THE PARADE FROM: ALONG PACIFIC COAST HIGHWAY: • Rusty Pelican rustypelican.com • 2735 W. Coast Hwy • Billy’s at the Beach 949.722.1100 • 2751 W. Coast Hwy

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• Chart House chart-house.com • 2801 W. Coast Hwy • Villa Nova Restaurant villanovarestaurant.com • 3131 W. Coast Hwy • First Cabin Restaurant at Balboa Bay Club balboabayclub.com • 1221 West Coast Hwy

ON BALBOA ISLAND: • Harborside Restaurant harborside-pavilion.com • 400 Main Street • Newport Landing Restaurant 949.675.2373 • 503 E. Edgewater Ave.

TWICE THE STYLE

ORANGE S

SANTA ANA

Pretty in Pink

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405 FW Y

H PC

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Sweet Az COSTA MESA

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Uptown Girl

Lilikoi

WY 5F

HUNTINGTON BEACH

CONSIGNMENT

WHY PAY RETAIL?

WY BOTTLENECK OF DOOM

CORONA DEL MAR

WY 5F

H PC

Blue Eyed Girl LAGUNA BEACH

MISSION VIEJO

Taryn Michelle LAGUNA NIGUEL

H PC DANA POINT

We’ve raided the best closets in Orange County to save you thousands on the finest designer brands

STAY BEAUTIFUL, LADIES.

Missoni • 3.1 Philip Lim • Current Elliot • Roberto Cavalli • Jimmy Choo • Chanel • Diane Von Furstenburg • Balenciaga • Valentino • Prada • Gucci • Tory Burch • Vince • Elizabeth and James • Chloe • Manolo Blahnik • Louis Vuitton • Christian Louboutin 369 East 17th Street | Costa Mesa, CA 949-642-1844 | Hours: Mon - Fri 10-6 Sat 10-5 | Sun 12-4

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1835 Newport Blvd., C143 Costa Mesa, CA 949.631.3303 317 Marine Avenue, Newport Beach, CA 949.675.3313 crushclothing.us facebook.com/crushclothingboutique 116

SHOW STOPPER

Student Design winner Coral Castillo

by blythe hill photography by Chris Chavira of CC images

What inspired you to create this collection? “Napoleon had a mistress named Virginia who commissioned a set of self-portraits for a series she called the ‘Game of Madness.’ The portraits showed Virginia wearing extravagant costumes for balls or theater, and portrayed her as virginal, coquettish, or seductress. She approached fashion in a way that was dramatic but playful, and it inspired this collection.”

What inspired you to enter the fashion industry? “My mom was a dressmaker. When I was ten or eleven, I was secretly making holes in all her fabric, making my own designs. We were living in Mexico, and she made dresses—it was her job. She told me, ‘Fashion is not a career. It’s too much work. Study books.’ She tried to convince me to go off and make money by studying books, but I always loved sewing. She was trying to protect me, but I did it anyway.”

Who are your favorite designers? “Balenciaga from the 1940s and ‘50s, 1950s Christian Dior, Chanel, Alexander McQueen…a lot of them, and I’m always changing my mind.”

Tell us about your win at the OCFA competition in May.

Coral Castillo came to Orange County just over a year ago, but she’s already turning heads on the OC fashion scene. Castillo was named the winner of the inaugural Orange County Fashion Association’s (OCFA) OC Fashion Week Spring 2011 Student Design Competition. Her collection featured an array of stunning pieces that are structured, yet feminine and although entirely done in black, somehow ethereal and light. Coral’s designs show a love for texture and layers—dramatic shapes and draping portray a playful relationship with light and opacity. 117

“Winning the competition was very exciting! It’s given me a lot of opportunities, like meeting Maria Conchita Alonso, and landing an internship with Rey Aquino, who I love. The best thing was all the compliments I received from people at the end—I love hearing people say they love what I create.”

What’s your vision for your work, and where do you see it heading? “First, I want to work for a company and gain experience and then launch my own brand. I would eventually like to design evening gowns for celebrities.”

What are you most proud of? “My ﬁrst fashion show in San Francisco—just seeing my dress on the runway—was heaven. I spent ﬁve years dreaming up that dress, years of collecting the materials—it was heaven to see it on the runway.”

Candace Paige on Balboa

324 Marine Avenue, Newport Beach, CA 92662 949.673.5707 | shopcandacepaige.com

One Year Anniversary Celebration

analili

Saturday, October 15th, 2011 | 10:00 - 6:00 Join us for a day of great music, food, and margaritas. Shop through our incredible sidewalk sale and in-store sale, with a storewide special discount.

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Voted “Restaurant of the Year” for two consecutive years, by the OC Concierge Association

R&B Saturdays

Smooth Jazz Sundays

Groove into your weekend with live R&B and contemporary Smooth Jazz performances with SoCal’s top artists Located at the District (at Jamboree & Barranca Pkwy.) | 2647 Park Ave. | Tustin, CA 92782

Please call for reservations 714.258.7600 | www.thewineryrestaurant.net

ready for fall? allen allen • free people • quiksilver • goddis • vince • splendid home & • garden

1724 tustin (@ 17th) - costa mesa 949.650.5858 m-f: 11am-5pm • sat: 10am-5pm facebook.com/luluboutiqueandgallery

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PACIFIC STANDARD TIME IS AN UNPRECEDENTED COLLABORATION

CULTURAL

INSTITUTIONS

ACROSS SOUTHERN CALIFORNIA COMING TOGETHER TO CELEBRATE THE BIRTH OF THE L.A. ART SCENE. BEGINNING OCTOBER 2011, OVER 60 CULTURAL INSTITUTIONS WILL MAKE THEIR CONTRIBUTIONS TO THIS REGION-WIDE INITIATIVE ENCOMPASSING EVERY MAJOR L.A. ART MOVEMENT FROM 1945 TO 1980. CELEBRATE THE ERA THAT CONTINUES TO INSPIRE THE WORLD.

ONE

ARTIST

WHOSE

LEGACY

INSPIRE IS ISAMU NOGUCHI.

CONTINUES

SITUATED BETWEEN

TWO OFFICE TOWERS AT SOUTH COAST PLAZA TOWN CENTER IN COSTA MESA IS NOGUCHI’S CALIFORNIA

SCENARIO(1980-1982),

1.6

ACRE

METAPHORICAL ABSTRACTION OF CALIFORNIA’S NATURAL

RESOURCES.

COMPRISED

TREES,

PLANTS, WATER, AND SCULPTURE, THE GARDEN IS A SPACE FILLED WITH BEAUTY AND TRANQUILITY. WHEN

COMMISSIONED

DEVELOPER

AND

PHILANTHROPIST HENRY T. SEGERSTROM, ISAMU NOGUCHI OFFERED A PLAN THAT CHALLENGED EVERYONE’S NOTIONS OF A GARDEN.

WE ARE

PROUD TO HAVE NOGUCHI'S CALIFORNIA SCENARIO SERVING AS THE STUNNING VISUAL BACKDROP TO THIS ISSUE'S FASHION SHOWCASE.

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photo by andreW abaJian

all Clothes, shoes and JeWelry provided by noveCento boutiQue 8002 e Coast hWy, neWport Coast, 949-715-1700, noveCentofashion.Com loCation: noguChi gardens

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photos by chris chavira of cc images

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photo by Nancy Villere of Crush Photo Studios 126

photos by tony florez 127

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photo by jonah gilmore

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by stephen bramuCCi

photo by marK orgill

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“It’s not like that,” Bryn says.

LBDR may not have a lead dog, Ozan is ge but Evren nerally the guy who ge first. Where ts downhill as most of his fr primarily in California, Ev iends have skated ren has trav Canada, Aus tralia, France eled to and German In 2009, in y for races. Australia, he was crowne World Cham d Junior pion. But Evren’s not what yo u’d expect fr who’s had so om someone much succes s so quickly to skating la (he came ter than the other guys, started). He’ they got him s not arroga nt. He’s not He is probab in your face. ly one of the ten most po you will ever lite people meet. When I ask Wex’s m Wexell to de om, Dora scribe Evren, she tells a st ory:

“I was driving so uth on PCH into La guna, down that hill that leads toward Main Beach, in the middle of th e day, with heavy tr affic— and Evren comes streaking past me on his skateboard in the ot her lane. So I yell ou t my window, ‘Evren wha t are you doing!’ an d he turns completely to ward me and says, ‘Sorry, sorry, I’m so sorry,’ he just keeps apolog izing. And finally I’m just like, ‘Okay, okay, ju st pay attention to the road .’” She laughs an d shrugs at once. “But th you gotta lo at’s Evren, ve him.” When I as k him abou t his mild humility, Ev -mannered ren, who is also an aw Native Amer ard-winning ican flautist, says: “Going is humbling downhill just on its ow n. When yo pushing your u’re really limits, it’s lik e you’re flyin concrete ke g. But the eps you hum ble.” Ozan is refe rencing a strin g of recent in shoulders ha juries—his ve the habit of dislocatin presses his g when he hands into the ground drifting slid on the long es that have , become a move of do signature wnhillers. Lately, he’s motorcycles been riding instead. He’ s also attend school—but ing flight he makes it clear that sk first love. ating is his “It’s still as im portant as ev er to me,” he “In fact, beca explains. use of my sh oulders, I ha out new way ve to figure s to do thin gs…which ca even more fu n make it n.” Although Ev ren is spon sored by th company in e biggest downhill (Sec tor 9), he do to give muc esn’t seem h thought to the business sport. side of the

y own m h s u p o t “I skate can,” fast as I possibly as o g to , s it lim out with my

a way to hang we he says, “and as to this together, in e m ca l al e W friends. I’m not worried . er th o ch ea t h really taug stuff.” about all the other fact s and the

photo by Stephen Bramucci

I get that it freaks people out— believe me, it’s my son: it freaks me out too...

d shoulder s e dislocate of the guy Besides th them each , e sh se ra I r ad ve f ro that whene from some stage o for up ng ng ha ri r is recove more majo been one there has cops. he T crew. the LBDR d skating an the sport, f o in n o nd ti p ha ince gone Since the lice have rally ith the po s just natu d ar o eb trouble w at sk g ous. in rv d ri ne le y p s extremel hand. Peo er ak m tely w le la p ake ort com seem to m le wed the sp la ub o ut tr o e e th nc Norway o In Laguna d e. ye ad no ec an d h a t year, wit for nearly l and ci in the pas un d co te la ty ca has es g to the ci complainin A complete neighbors gulations. re er ct stri ll with more g hi in y d an an n dem proposed o lly driveways ia it st in o ban was grade. M nt ce er p ethan a thre . exceed that l met on City Counci orters ch ea B a un pp Lag d their su When the skaters an struck l an ca b lo d e, se the issu The propo . se er of as nt m ce e en unty at th turned out aring ially in a co he ec lic p ub es p e— a nerv try. The l sports indus rston Middle Schoo the action hu T ’s R at D LB ld f he l o had to be Virtually al oke town hall. parents sp r ei th f instead of o w ke, fe o a sp en ey ev th riders and rt. When o ut sp o e ab th end y talked up to def points. The analogies to ng ro st e they mad and drew r of helmets e elderly fo the value lled out th ca so ea of al y id e he T th s. at er th bike rid esting skills, sugg Maybe the their driving is a two way street. s did at ess” the skater “recklessn thing that t chance y an rt an o ll p most im ng was ki ti ee m l writing ci f o un ors had the city co an neighb idering -b ns ro o p C r . ei ks that th ectful pun sp re arating is p d se sensibility them off as d an e vilized ag ci of ate was the chasm e whole deb th , es d si the two ibly polite. and incred of out in front exell, spoke ks W ea fr ra o it D , at m th . “I get Wex’s mo an b ks e ea th fr t it ains ’s my son, the city ag doing ieve me, it el m b hi — le ut o nd people if I can ha ’s taking a . And yet, me out too and that he le come st er d un le to eop it, if I’m ab n’t other p risk, why ca calculated h it?” to grips wit Not t happen. te ban didn’ ro w e l th ci , d un d, the co In the en ea st lls In hi n t. ai leas wed cert exactly, at that outla y of an ce M an in s. rd on other up an o ed in the restrictions were includ d Park and made lls hi t pes an ee st ce s la a’ P Lagun —Nyes I cious few ed. When ar sp e er ban, a pre w — s em em th se ong one Avenue am e LBDR skaters, no ions th act regulat ex e speak with th t ha w re su completely ncerned. ticularly co are. Or par

photo by Mark Orgill

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t the “We’ s i ska . “we’ll just ys banned his,” wex sa it over

if you skate skate it once and move on— to call the cops and and over, someone is going we’ll get hassled.”

and his friends mean that Wex The restrictions r afield—hills the fur s plore spot have started to ex me on their na l people about or for LBDR that they don’t tel me ho be s ay will alw ed out. videos. Laguna sh pu be to e not about though, and they’r ole life,” Bryn these hills my wh “I’ve been skating u the truth, l new—and to tel yo says. “The rules are ch.” mu m the t ou ab ught I haven’t really tho reason,” Wex ls are here for a “I mean, these hil . says with a smirk plistic or it t seem overly sim Wex’s point migh essentially ’s he : ibly complex ht to the might be incred rig ch aters have as mu Still, fear asserting that sk e. els ne yo hills as an ability to Laguna’s famed he —t ulations looms of even tighter reg rt of what pa is s od rho bo neigh skate their own place. gether in the first brought LBDR to fight it again,” n it again, we’ll “If they try to ba ve fun in the ha ould be able to Wex says. “We sh city we live in.” er Riders are guna Beach Dang Although the La al crews like loc r ge un even yo the precursors to y aren’t the the s, h Alpha Grom the Laguna Beac y’s hills. In cit the wn do cket first skaters to ro oup to dub even the first gr fact, they aren’t on goes to the R.” That distincti themselves “LBD e the Danger Lik . ers wnhill Rid Laguna Beach Do ir own world the hill Riders had Riders, the Down the course er ov o, wh r, Golte champion—Mark dboarding ee sp ery ev n literally h, Golter of his career, wo ac Be win. In Laguna l skating prize there was to hil wn do of r godfathe ation of is viewed as the arn inc rn ip to the mode and his mentorsh le. ab alu LBDR has been inv irlwind, I’ll tell ve started a wh “Those guys ha en there’s this ys, “All of a sudd you that.” He sa be reckoned to ce for a ’re n. They movement in tow t.” or best in the sp with—some of the ex says. “He eat to us,” W “Mark’s been gr about.” tly what we’re all understands exac r fire, LBDR Laguna was unde When skating in their shared g rin ide ns co d r an needed a mento nger Riders Da the d , Golter an taste in acronyms tch. made a perfect ma lter explains, been retired,” Go “I had actually from afar. Then eye on the sport “but keeping my ren and what Ev t ou ab ling me people started tel and a few of ex I met him and W he was doing, so ur, the word to on nt we ren ce Ev the guys. Then on u’ve ridden yo ce on ick—because spread pretty qu seems flat. rest of the world whatever Laguna’s hills the in t or sp the ed to help Since then I’ve tri ways I can.” already rising old son Skyler is Golter’s five-year l. Bryn’s 13 world of downhil to stardom in the g a name kin ma o als is Rodger year-old brother so young all , ys the LBDR bo ans in a for himself, and ter ve y vv sa me beco themselves, have r. ge un yo g and getting sport that is youn

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Photo by stePhen braMuc ci

“I try to help them the way Mark helped us,” Bryn says of the younger Laguna skaters. “They’ve grown up watching us skate, so they’ll listen to us when we tell them what’s what.” Like Golter, who now manages a skate team, LBDR’s skaters want to make a life in downhill. When Evren talks about earning money as a pilot he quickly emphasizes how he’d be able to take longer skating trips because of it. Wex is starting his own company, Out of Order, with a dream of being able to bring his friends into the fold. No one wants to even think of the day when jobs, kids and lack of free time might pull them apart. Bryn draws an analogy to surfers who started companies that allowed them to spread their passions into the world. His thought is echoed amongst the group.

“This is a lifestyle for us,” Evr n says lat r. “We want o shar it.”

I’m waiting in the middle of a hill, at a bend in the road, with my camera poised when Wex and Alex come screaming past me on another run. Just hanging around with them for a few days, I’ve started to understand their technique: the long, controlled slides to slow down or turn, the deep tucks to hold speed. My favorite move is when the guys spread their arms, increasing their wind resistance, slowing themselves down. This is how they look as they come around my curve—two friends, flying downhill, shoulder to shoulder, arms open wide. A straightaway stretches out in front of them and with it, the promise of more speed. In the split second before they tuck into race position, it looks like they are grabbing the sky, holding it tight, hanging desperately onto this single exhilarating moment. Hoping to make it last.

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he Paris of North America: an island populated by 3.9 million predominantly French speakers. It all seems so far away, especially in contrast to the five hours of driving through the rural countryside that makes up most of New England. My boyfriend and I were at the end of a three-week-long vacation along the East Coast. We had saved Montreal for last, because we wanted something different and bigger than the cute, small-town B&B's with house-labeled maple syrup and cute octogenarian owner/operators we had experienced so far. We wanted to experience a city, a city that has very few modern rivals (especially from the West Coast). Montreal is to Orange County what Monopoly is to checkers: a bigger game with a lot more pieces. We navigated the first loop of the city by car as we tried to set guide points for our later adventures. The cars navigation does come with a French option but after deploying "Francois" we quickly became lost, realizing our two combined years of French was more appropriate for ordering bread than finding monuments.

We found our hotel, dropped our bags, and hustled to our tour guide Annique, apologizing for our tardiness. She was very sweet, made us feel at ease, and then began the tour as if we had arrived on time, promising to show us the Montreal she loved. We began on the outskirts of the city at Mont Royal (Montreal's main public park), the peak of which is the city’s highest point. Annique began telling us about the history and architecture we could spot from this elevated vantage point. She also explained that, "Montreal holds the Guinness World Record for having the most retail headquarters in the world." Let's get down off this mountain. I need some retail therapy!

Hotel Nelligan After our tour and before my favorite activity when visiting big cities – shopping! – we stopped back by our hotel to freshen up. Our room was fantastic. It was a corner room, which boasted 180-degree views, lavishly appointed with stone and brick walls. There was a rooftop deck with a dreamy cocktail menu and skyscraper views. It was very romantic, in a chic city way, which was exactly what we needed. I guess you could say I am a little high maintenance when on vacation. The staff was fantastic and met all of our expectations. They have a 5-star TripAdvisor review in their future. Now it was time to shop. We shopped at the Complexe Les Ailes, we sipped Americano coffees on our strategic breaks and worked up such an appetite that we could not even bear the thought of hauling our mountain of bags back to our hotel without some carbohydrates to steady us. One word quickly replaced “shop” as my mantra (and that rarely happens) “food.”

Photography & story by Jennifer McLaughlin

la BaNQUiSe

We were told repeatedly and with great fervor that the one "must cheat on your diet" food we could not leave Montreal without trying was poutine. Poutine is a classic Canadian dish consisting of mounds of french fries, steaming thick gravy and a mountain of cheese curds. We were starving. We wanted poutine. We started asking the locals (in our broken French) where we could find the best poutine. There didn't seem to be much competition as everyone pointed us to La Banquise. When we arrived, we found out why they are so popular. They offer poutine in 24 different varieties including Mexican, pizza and chicken sausage. And there was a line out the door. We tried the traditional poutine (approximately 3 gallons worth) and it was amazing. We unbuttoned our pants, grabbed our bags and began our limp home to the hotel. I hope to see a food truck that serves poutine back home very soon. We arrived back in our brick-lined sanctuary, tied back those blackout curtains that every great hotel seems to boast and took a much needed rest.

oliVe & goURMaNDo FRESH • ORGANIC • HOMEMADE Napolitan style Pizzas & regional Pastas In a Los Angeles Time Review, S. Irene Virbila said:

“Delicious Naples Style pies and pastas at Il Dolce.” 1902 HARBOR BOULEVARD COSTA MESA, CA 92627 WWW.ILDOLCEOC.COM | 949.200.9107 FACEBOOK.COM/ILDOLCE

I am always amazed at the elasticity of the human stomach. What was so full and round only hours earlier was now growling. It seemed to want something sweet. Annique – to the rescue! She recommended a bakery around the corner from our hotel. First, because their pastries are so good you will lick every last crumb off your plate; and second, to experience a thriving business that was created out of love. Owners Dyan Solomon and Éric Girard fell in love while working the bread ovens at an upscale restaurant before going out on their own. They managed to do this, next to a bread oven, without even speaking the same language. We shared an Apple Danish with Cinnamon and Sugar that was flaky, light and warm. Our sweet tooths were satisfied and as we headed back to our hotel, I felt like our sense of adventure had been as well.

DYaN aND eRiC'S loVe StoRY iN MoNtReal WaS VeRY SiMilaR to oURS. eVeN tHoUgH We DiD Not SPeaK tHe SaMe laNgUage, i WaS ReallY gRoWiNg to loVe MoNtReal. 139

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The Ultimate Romantic Getaway

Treat yourself or someone special to a night at Doryman’s Oceanfront Inn. Relax, unwind and feel like you are a world away...

Overnight Dinner Package Package incluDes: One night stay in an oceanfront room Bottle of champagne upon arrival $120 Gift Certificate good towards dinner at 21 Oceanfront Continental breakfast for two Overnight parking Call for current package rates GIFT CERTIFICATE MUST BE USED THE NIGHT OF STAY • PRICES DO NOT INCLUDE TAX OR GRATUITY RATES ARE BASED ON AVAILABILITY • PRICES ARE SUBJECT TO CHANGE • CALL FOR BLACKOUT DATES

2102 WEST OCEANFRONT, NEWPORT BEACH, CA 92663 • 949.675.7300 • WWW.DORYMANSINN.COM

Great for a date and your tastebuds. Check out this hip, candlelit restaurant with your significant other. Starfish

30832 S Pacifc Coast Hwy | Laguna Beach, CA 92651 (949) 715-9200 | www.starfshlaguna.com

Take advantage of After Hours at Chapter One: The Modern Local. Great food. Hip vibe. Great prices. 227 N Broadway | Santa Ana, CA 92701 (714) 352-2225 | chapteronetml.com

Start your week off right with a 10 mile run around the Back Bay in Newport Beach.

Crystal Cove Beach Cottages: Plan ahead. Pick a date for next Summer’s vacation and make a reservation for the cutest cottages on the coast (must book 7 months in advance)

Hey. Don’t tell anyone but the tourists are gone. Take a walk in Downtown HB, the boardwalk in Newport, Avenida Del Mar in SC or Forrest in Laguna. We are alone.

Shop Balboa Island. A rare hidden gem and great place to grab unique Christmas gifts.

You and the wifey deserve a night out. Try a beer flight and a baked brie bowl at The Twisted Vine.

35 Crystal Cove | Newport Beach, CA 92657 (949) 497-2096 | www.crystalcovebeachcottages.com

Eat some upscale sushi. A beautiful renovation and fantastic interpretation of the Katsuya in Brentwood opens in Laguna Beach.

858 S Coast Hwy | Laguna Beach, CA 92651 (949) 793-4030 | www.sbe.com/katsuya/laguna-beach

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Girls Night Out. Round up the ladies for wine tasting and cooking class at The WIne Artist. 21064 Bake Pkwy | Lake Forest, CA 92630 (949) 297-3656 | www.TheWineArtist.com

Get cleared for take off in this super cool flight simulator at Flightdeck Air Combat Center. Play all day in the arcades and amusement parks. 1650 S Sinclair St | Anaheim, CA 92806 (714) 937-1511 | www.ﬂightdeck1.com

127 W Commonwealth Ave | Fullerton, CA 92832 (714) 871-1200 | www.twistedvinewines.com

Regency South Coast Village: Go independent. Take a break from the blockbusters and watch a smaller movie at a smaller theatre.

Loakal Red. Only served in Orange County. Awesome brew. The Bruery Provisions 143 N Glassell | Orange, CA 92866 (714) 997-2337 | www.brueryprovisions.com

2930 Bristol St, A101B | Costa Mesa, CA 92626 (714) 557-1861 | www.commissarylounge.com

Spoil your inner child with a Root Beer Float (made with sassafras ice cream) at Stonehill Tavern. Anything Chef Michael Mina makes will most likely put a smile on your face.

Put on your skinny jeans and descend into the darkness that is La Cave for their super hipster night. Justin Beiber played a surprise show there this year.

Seasons Greetings. The Disneyland Holiday Celebration (including snow) will get you ready for the holiday season.

Take advantage of $1 Taco Thursday while shopping over 50 specialty boutiques at the OC Mart Mix.

Get your tail in shape before the New Year with Kelly at Core Reform Pilates.

210 Marine Ave, Unit A | Newport Beach, CA 92662 (949) 566-9380 | oliveoilandbeyond.com

1561 W Sunﬂower Ave | Santa Ana, CA 92704 (714) 557-5701 | www.regencymovies.com

Great stop to pre-party. Order a Catalina Wine Mixer at the Commissary Lounge.

Shots, shots, shots!!! But not what you are thinking. Try some amazing olive oil and balsamic vinegars at Olive Oil and Beyond.

1 Monarch Beach Resort, St. Regis Dana Point CA 92629 (949) 234-3318 | www.michaelmina.net

Start a tradition and take the family to “It’s a Wonderful Life” at the Lido Theatre. 3459 Via Lido, Newport Beach, CA 92663 (949) 673-8350

1313 S Harbor Blvd | Anaheim, CA 92802 (714) 781-4000 | www.disneyland.com

313 Hyland Ave, Ste C | South Coast Collection Costa Mesa, CA 92626

1695 Irvine Ave | Costa Mesa, CA 92627 (949) 646-7944 | www.lacaverestaurant.com

1058 Irvine Ave | Newport Beach, CA 92660 (949) 646-8600 | www.corereform.com

Eat sushi with the locals, overlooking the Newport Harbor and try the tempura ice cream at Buddha’s Favorite.

Come for a drink but stay for Flashback Heart Attack (80’s cover band) So much fun at Royal Hawaiin.

Mario Batali brings Italy to Newport Beach with the opening of his third Pizzeria Mozza. A must try.

Fish Friday will never be fancy here but the selection and people are awesome at Dry Dock Fish Co.

Get creative with your toppings and build your own pizza at Pieology.

Grab a cabana at Laguna Beach’s best new view: The Deck on Laguna.

Gather up the sports fans in your life and visit the Newport Sports Museum. Free admission for hours of browsing.

Take the Balboa Ferry back and forth a few times for the best view of the Newport Boat Parade.

Break up your dinner and a movie date night with a real live show at Irvine Barclay Theatre.

It’s a wrap. Try the hummus or an egg salad wrap at The Hot Lunch Lady.

Wake up early, pay the extra $5 and shop the Long Beach Antique Flea Market at Veterans Stadium. Bring your walking shoes.

Use our Football Bars guide to settle in and watch a game. I suggest the bar at Avila’s El Ranchito in Newport with the windows open.

Test drive the new Mercedes C Coupe at Fletcher Jones Motorcars

Take the whole family to TK Burger. Sit on the patio and enjoy the ice in the drinks, the fries and their amazing burgers; then cross the street and take advantage of the beach.

634 Lido Park Dr, Newport Beach, CA 92663 (949) 723-4203 | www.buddhasfavorite.com

647 S Coast Hwy | Laguna Beach, CA 92651 (949) 494-6700 | www.deckonlaguna.com

331 N Coast Hwy | Laguna Beach, CA 92651 (949) 494-8001 | www.royalhawaiianlaguna.com

100 Newport Center Dr. | Newport Beach, CA 92660 (949) 721-9333

Enjoy free art. Visit the OCMA (Orange County Museum of Art) the second Sunday of every month and get in for free. 850 San Clemente Dr | Newport Beach, CA 92663 (949) 759-1122 | www.ocma.net

4901 E Conant St | Long Beach, CA 90808 (323) 655-5703 | www.longbeachantiquemarket.com

800 W Coast Hwy | Newport Beach, CA 92663 www.mozzarestaurantgroup.com

410 S Bayfront | Newport Beach, CA 92662 (949) 673-1070 | www.balboaislandferry.com

2800 Newport Blvd | Newport Beach, CA 92663 (949) 675-6855 | www.avilaselranchito.com

1015 E Commonwealth Ave | Fullerton, CA 92831 (714) 879-6067 | www.drydockfsh.com

4242 Campus Dr | Irvine, CA 92612 (949) 854-4646 | www.thebarclay.org

3300 Jamboree Rd. | Newport Beach, Ca 949-718-3000 | www.fjmercedes.com

516 N State College Blvd | Fullerton, CA 92831 (714) 447-4064 | www.pieology.com

31115 Rancho Viejo Rd, Ste 2 San Juan Capistrano, CA 92675 (949) 218-4300 | www.thehotlunchlady.com

110 Pacifc Coast Hwy | Huntington Beach, CA 92648 (714) 960-3238 | www.tkburgers.com

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"The New Look of Elegant Tradition" has arrived at The Hobbit! The Hobbit offers a truly elegant and romantic dining experience, making it the perfect atmosphere for any special occasion. Enjoy The Hobbitâ&#x20AC;&#x2122;s award winning wine cellar and seven-course prix-fixe unique dining experience! Book your reservation today on-line or by phone.

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givers by erin rose belair pHotoGrapHy by JenaVieVe belair

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In early August, the mornings were hot and bright, reminding me from the moment I woke up that summer was in full swing, but I didn’t spend those precious late summer days lounging on the beach this year. I spent them at coffee shops across Orange County, meeting with altruistic visionaries in our community. I decided to spend my summer in the pursuit of knowledge rather than the pursuit of rays. The people I met over cappuccinos and

lattes would not only change how I felt about spending money, they would also teach me the value of making a difference. I was to meet with representatives of four new companies and organizations that have been created with one fundamental goal in mind: to give back. Iced coffee in hand, I sat at an outdoor table at Alta Coffee in Newport Beach, intently listening to Kurt Narmore as he spoke about giving, all while trying to ignore his classic California boy smile. My intention to listen waned, and I found myself adrift in contemplation. Giving. The

opposite of taking. And community, my community, my generation, making strides to offset wrongs, undo damage, and create hope in our country and in places around the world. Every single one of my new friends asked me very seriously what “giving” meant to me. What would the world look like if we all got up tomorrow and decided to give just a little more?

Hand Me Ups I grew up in a family of three girls, so I was used to wearing the slightly faded, patched, and ill-fitting garments that my older sisters had outgrown. I was always appreciative of the things we had, and never asked for much, but it was difficult to contain my excitement when I received that rare ‘nothing brand’ outfit for school. I still remember that feeling of a new pair of faded Chic jeans in the third grade. It sounds materialistic, and I suppose it is, but there is a lot of self-worth and personality tied into our clothes. It is with this inspiration of outer identity along with a positive message of achievement that Kurt Narmore started Hand Me Ups. Hand Me Ups, an entirely nonprofit organization, sprung into existence earlier this year with events in east county San Diego and Orange County, both in association with The Boys and Girls Club of America.

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So how does Hand Me Ups work? Step One: Hand Me Ups partners with influential clothing companies like American Apparel, Warriors of Radness, Volcom, Freshjive, Ezekiel, and Krma. These companies donate their new overstocked clothing. The faded and patched has been replaced by the hip and cool in this new matrix of giving. Step Two: Hand Me Ups utilizes established local organizations like The Boys and Girls Club of America and Eagle Rock Yacht Club to distribute the clothes to children in need. Step Three: Watch the kids smile, and change their tomorrow.

Hand Me Ups’ mission is greater than clothing. The organization preaches empowerment, and provides motivation to a generation by holding events hosted by relevant and trendsetting mentors like Ford Archibold and Kyle Kennely, and by providing music from uber hip Gantez Warrior. The idea is to give the kids the tools and motivation to aspire, to achieve more. As Hand Me Ups continues to grow, move forward, and take ground both locally and globally, the Hand Me Ups crew is passionate about expanding their reach by teaming up with other companies, organizations, and individuals who want to be involved in making a difference. To learn more about Hand Me Ups and how you can play your part in seeing the lives of countless kids changed, visit Handmeups.org. The avenues of involvement are endless, from donations to volunteering. Hand Me Ups makes the process easy, so find your place and get on board.

Step Four: Change the world.

Freewaters

More people die every year from exposure to dirty water than from every type of violence combined. Did that get your attention? It sure got ours. That simple fact inspired Eli Mar Mar and Martin Kim to create Freewaters. Freewaters is an innovative sandal company that is operated on a simple mission: to provide clean drinking water in Western Kenya. For every pair of sandals purchased, one person receives clean drinking water for an entire year. When Eli and Martin started Freewaters in 2009, they knew they wanted giving to be the foundation of their business. Four months before their first shoe was sold and shipped in December of 2010, they used their seed money to build the first of many fresh water wells in Kenya. Project Freewaters has recently completed a fifth well and is moving forward with plans for more. Every well is built by hand without the benefit of drills or heavy machinery, which allows the wells to be built for a fraction of the cost. This frugality in turn allows them to do more, and give more. Locals are 148

taught and employed to drill and maintain the wells, so that when the project moves to the next site, their efforts are not abandoned and left to fall apart. Visit projectfreewaters.org to view a map of the sites and see firsthand the smiling faces and lives that are being changed. While talking with the Freewaters founders, I found their outlook on giving to be the most inspiring. When I asked Jeff, V.P of Sales, about his experience working with Freewaters he said, “A whole world of incredible people and companies has really opened up to us. It’s amazing what people choose to do. This is people helping people. There is no corner on that market, and it’s not something that should ever be cornered.” Freewaters sandals can be found at Jacks in Huntington Beach on Main Street, at zappos.com, Seed Peoples Market in Costa Mesa, and on their website, freewaters.com. The next time you need some new sandals/slippers/slaps/ flip-flops, check out a pair of Freewaters. They are really comfortable and

Give Prints

Cristina Robeck was driving home from Santa Barbara when she snapped a photograph that would inevitably change the trajectory of her life, and the lives of many to follow. It was on this drive that she conceptualized Give Prints. The seed had been planted during a conversation with photographer Aaron Young, who told her passionately that he hoped to one day give back through his work in some way. They shared the belief that images could deeply affect people, and are proving daily to be right about that hunch.

Collaborative World

Outside Kean Coffee in Newport Beach, I sat across the table looking at Tyler Carroll and Dave Goodman of Collaborative World and listened to them describe their intelligent, charitable business. Collaborative World is taking the idea of giving, and merging it with business as a “co-profit” or 50/50 company. This means in the simplest terms that they give away half of what they make. “We only wanted to keep as much as we were willing to give away. At the end of every season, straight off the top, before Tyler and I get a dime, we cover our costs, cut it in half, and give it away,” explained Goodman. They are able to do this through the sale of a full clothing line; t-shirts, hats, woven fabrics, jackets, and dresses, all coming this spring. The clothes are amazing, incredibly soft, and artistically innovative. You can buy the line online at thecwmovement.com, or at any of the many events they throw and participate in across Orange County via their pop up shop. When starting Collaborative World, they considered forming their own nonprofit to benefit causes ranging from fresh water to battered women, but realized they did not want to compete for the nonprofit dollars. Why not just help the nonprofits that were already established? They decided to become a giver. Their mission is to be a resource, a helping hand, and a megaphone for the

Give Prints is another 50/50 company that donates fifty percent of its profits as unrestricted funds to charities such as Walking on Water, Cru, Enlace, The International Princess Project, Discover the Journey, and CHOC hospital. With no pay, they use the other fifty percent to stay in business.

nonprofits that they focus on every season. They truly become partners with the charities. They work alongside the charity and learn what is important to them, becoming true partners in the cause. They are currently partnered with Krochet Kids, Someone Cares Soup Kitchen, My Broken Palace, and Living the Dream Foundation, and distribute the first 50% of their profits evenly among these organizations. Give Prints is an online company that gets you in touch with thirteen incredible photographers who donate their art to the cause. It is Robeck’s hope that this avenue will provide these artists the recognition and the attention they deserve. Go online, browse their gallery, select a size, and within days your piece will be shipped straight to you. That morning over coffee, Robeck told me something that really registered and encapsulated the message of giving. ‘‘I have enough,’’ Robeck said. I stopped for a moment to think about what she meant, and as it sunk in, I realized that this simple statement was the message. There is enough. Business isn’t just for profit. It can be an avenue to make a real impact on people’s lives. There is enough money in business to give.

I sat there thinking about all the things I had recently bought. I quickly added up in my head what a world it would be if every one of those pairs of jean shorts or crop tops or records helped someone other than my growing closet. Robeck is right. We are going to continue to consume, seemingly at an expansive rate, so make it count and purchase something from a company that gives back. Give Prints is running on the fuel of love right now, and they are

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Goodman and Carroll both have day jobs, and Collaborative World could not exist without the support of their team and the community around them. Collaborative World is changing the way the business world looks at business, and the way we look at charity. Take their message of giving and think of what this could mean for you. How could you give more today? They are setting the bar high and challenging us to use whatever it is we’re passionate about, get involved and give back. “If the rest of the for-profit world would consider doing this, the work the nonprofits could do would be out of this world,” Carroll said.

“Be the change you want to see in the world.” Ghandi.

open to all the help they can get. Please visit their website giveprints.com for all prints, events, volunteer opportunities, and questions you may have. They are listening. You have a computer, you can make time, and you can do something to help. Contact one, any, or all of these movements to start making a difference with them. There is strength in numbers, and there is beauty in giving.

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tanding at the top of Avalon, readying to jump off a precarious platform into an unknown abyss while lightly tethered to my conveyance, was a microcosm of my actual life. This leap into Descanso Canyon seemed to mirror exactly the emotions I was experiencing. Armed with encouragement from my sister Jenavieve, a safety helmet, and a whole lot of faith, I took a step off the seemingly safe and stable platform, trusting that despite my fears, I would make it across this chasm and safely to the other side, arriving in better shape than when I departed. I am writing this seven days shy of my twenty-fifth birthday, in the midst of what I can safely call a quarter life crisis. The foundation of my life has been uprooted and cast aside. “This” thing I am going

through has me sad, terrified, liberated, and on the good days, excited about what comes next. It’s like a cocktail of amplified emotions I used to only feign in my writings. More than anything though, I have to tell you “this” hurts. I know that I am not alone. I know that at some point “this” happens to everyone, and that for reasons unbeknownst to me, “this” had to happen. I am learning that the only way to move forward from the place I am holding myself is to just let go. The world has a funny way of throwing things in your path. Erik, the Locale boss man, called me up and said, “I have a story if you’re brave enough.” I looked around the ruins and realized that with not much left to lose, I was in a place to take on anything. A few days later I found myself in the dark of early morning with my sister and photographer Jenavieve at the Long Beach Harbor, waiting to board the Cat Jet for an express ride to Catalina. If you have never been to Catalina, I cannot express to you the urgency in which you must make it a priority to go. I have never felt so far away and been so close to home at the same time.

Catalina holds treasures and adventures, hikes and trails, waters and wonderment. All you need to decide is what to try first. I had been sent on a particular mission, the Catalina Zip Line Eco Tour, in which you are fastened into a harness, hooked onto a cable, and then jump off a platform, soaring past tree branches and over 300 foot drops through Descanso Canyon. I was quiet and hopeful that there was something waiting for me that I couldn’t find on the mainland. Jenavieve and I made the walk to Descanso Beach, as the early morning light was changing the colors of the water in the harbor. Zip-lining was originally crafted by photographers and scientists working in the rain forest and needing a more practical way to follow the animals through the tops of the trees. Someone then realized how fun it was, and the now popular tourist adventure has spread like wildfire around the world. Like many things in life, it’s all about location. The most magical aspect of this zip tour is going from the tiptop of Avalon down to the beach. The views from

JUST LET GO S GUIDE FIRST TIMER G TO ZIP-LININ

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by erin rose belair pHotoGrapHy by JenaVieVe belair

the line are unlike anything you could find elsewhere. After a brief jeep ride we arrived at the first launching pad which was perched precariously on top of this mountain roughly 400 feet above sea level. The line extended almost beyond visibility, as I could only see the destination platform by squinting. Now they strapped us into a harness with ties and carabineers and all sorts of safety gadgets that made us look far from sexy. I could see nervousness in my sister’s face as she watched girl after girl take that giant, brave step off the platform into nothingness, trusting our instructor’s fastening ability, and then go flying across the canyon at speeds of up

remember how this feels, remember how free you can be if you only let go to 45 mph. She was afraid. My fear of heights should have been a factor also, but I couldn’t find the fear. I looked over the edge of the platform at the beckoning unknown, and when it was my turn I didn’t think twice. I took three large steps and ran off the end of the platform. I never looked back. When I arrived at the second platform, a bond had been formed amongst our tour group, walls had been broken down, and high fives were given all around. The common sentiment, “This is seriously awesome,” was shared with glowing smiles. The second line was the granddaddy of the whole adventure, a span of more than 1,110 feet of cable, taking close to thirty seconds to traverse. I know that sounds like a quick slice of life, but never have thirty seconds done more for me, ever. The course careens you between five platforms as you descend back to the sea. Each line has its own view, and because of the angle of descent and length, also has its own unique feel. As I got ready to depart platform number two, the words that the instructor had told me before leaving the first platform came echoing back: “Take a confident step forward and hold on tight.” I took this as a message, a sign, a mantra to carry forward with me through my entire life. Now with more confidence I approached the starting position on platform two, I took a deep clear breath, I stepped off the platform, and I left the rest of the world behind. I was flying through the air, hanging from my harness tied to

a wide cable, watching my small shadow glide across the treetops. I smiled so big it hurt my ears. I laughed out loud, and I felt for the first time in a long time, free. It is on the second line that the ocean comes into view, the perfect moment to take a mental photograph. As I snapped mine I thought to myself, remember how this feels, remember how free you can be if you only let go. As I came in for my landing on the third platform, everyone was getting ready for the next jump. Those that were apprehensive in the start were now among those clamoring to get to the front of the line. On each platform the guides take a few moments to teach you about the wildlife of Catalina Island. We learned about everything from wild buffalo to eagles and the non-indigenous plant life. The third jump is more of a rollercoaster than the other two and launches you through the canyon at faster speeds than ever before. By this time everyone had their zipping down and we were looking like seasoned “zippers.”

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As you descend toward the sea, the lines get shorter and the style in which you zip becomes more relaxed. On the first few lines you ride in a “cannonball” with your knees tucked close to your chest for aerodynamics. On the last few lines though, you can let your body go, you can turn around and wave to everyone, you can face the sea, you can throw your head back, and you can watch this crazy, silly world pass quickly beneath you. The tour takes about two hours, and once we were on the ground I was ready to go again. I kept thanking our guides while trying to express to them how much this meant to me and how badly I needed it. There is something to be said about facing your fears, and there is even more to be said about how ridiculously fun it is to fly through the air, fears and crisis in tow, or not. There was even an eighty-year-old couple zipping with us! You are never too old, and if you are too young you can zip tandem with a partner. I was perusing the website after I had returned home and it explains, “This incredible experience will forever change your idea of what a tour should be.” They are right, but I immediately thought to myself, “That tour forever changed my idea of what I should be.” There really is something for everyone, waiting in that space of complete surrender as you fly through the air. All you can hear is your own laughter and the wind whipping by your ears. My life hadn’t changed by the time I got back down to the beach, but I certainly had, and that’s a far better start than I could have ever asked for. This course truly offers something other adventures do not, and I think it is worth making the trip to Catalina just to do this. The tour is open year round, and even in the summer months costs less than $110 dollars. Reservations are highly recommended because the tour gets booked up on a daily basis. Go to visitcatalinaisland.com for more information, reservations, and other adventures.

They will last for three to four weeks!

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Little Captures An interview with photographer Clark Little ive years ago, Clark arrived home to a new piece of photography his wife had bought. He asked how much she had spent, and a much larger number rolled off her tongue than what he had expected. He looked at the picture and decided he could get her a picture just like that for a lot less money. He bought a point and shoot camera and a little waterproof housing and began photographing the shore break at the North Shore near his home in Hawaii. Clark was employed in a botanical garden for the previous 17 years, taking care of 27 acres of tropical plants from all over the world. His little snapshots turned into a career (he reluctantly quit the garden three years ago to focus on his photography), and that career landed him a gallery in Laguna Beach and a trip to the Smithsonian for an exhibit of his work. “It is funny where life will take you if allow it,” Clark told me. “I would not be sitting here with you today if my wife had not brought home that overpriced picture.”

Clark Little awarded the 2010 Oceans Photography Award at the Smithsonian National Museum of Natural History, Washington DC (May 2011) Address: 550 South Coast Hwy,Unit 4 | Laguna Beach, CA 92651 (949) 715-6897 | www.clarklittlephotography.com

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by Erik Hale Photography by sandy little

Big Surf When did you realize this was going to take off? “I sent 20 images to a media company in the UK. They pitched my images to The Sun and The Herald newspapers. I had no idea what to expect. I woke up the next morning to 700 emails. A few days later, various outlets in the U.S. caught on. I was getting calls from ‘The Today Show,’ ‘Good Morning America’ and ‘Inside Edition.’ The next thing you know, I’m taking a limo in 17 degree weather in New York City and end up sitting in front of five cameras with Diane Sawyer.”

What camera do you shoot with? “I’m all about Nikon. I started with the D200, then D300, and now D300s or D3. I have just started using flash in the evening after the sun drops. When you flash into the high clouds, the colors are translucent. We get pink skies and blue waves.”

When you are out and about at your old haunts do you now see guys doing what you are doing? “Guaranteed. I used to go to the beach and have it all to myself. I loved being at the shore break. Here it is four years later, and there are guys everywhere setting up housings here and dropping in there. I still have my zone, and when the waves are big it weeds most of the others out.”

What is your guilty pleasure?

“I usually make an appearance there a few times per quarter.”

same high from being in the water with photography as I do with surfing. If I can get one cherry shot in a session, I am stoked. The most I have ever got in a session is about five.”I’d rather be hanging out with a turtle or several turtles by myself shooting surf.

Have you ever been rolled while taking pictures and think, “this is it, I’m not coming back up?”

How has your prior knowledge of the ocean from surfing the shore break helped your photography?

“Two Eggo waffles and a cup of coffee. Scratch the Eggos....I will pound a donut.”

How often are you in Laguna Beach at your gallery?

“When the sets roll in, you might have to hold your breath eight times for 15 seconds at a time. You come up for a breath and think “I didn’t get anything and I have to go back down. I got caught inside once, and I didn’t think I would ever get another breath. I had pushed it a little hard, and I remember the family rushing through my mind. Mother Nature is gnarly, and takes lives all of the time. You have to respect her.”

Do you get lucky with some of the images you capture? “Guaranteed. Sometimes I think the tube’s not going to break, so I just hold up the camera and I am like ’Whoa, how did I capture that?’”

How many clicks do you take to get “that” photo? “It is hard to say. There are days when I go out and shoot 700-800 raws [raw images] and come home with nothing. You can’t stop going out though. I get the

“You are going to be involved in some heavy moments. You need to know when to go under. You need to know when the sun is dropping, and know the spots to go so you will know where that crip thing is going to be...in other words, that nice perfect tube.”

Do you only shoot in perfect conditions? “When you have that passion to be out there for a long time, that’s when the magic happens. If you say ‘Oh shine it,’ it’s cloudy out so I’m not going to be out, you won’t capture that shot.”

Who are some names we might know that have helped you in this journey? “Kelly Slater and Jack Johnson are my ‘bros’ and have been really helpful in my career. They came to an event and signed my latest book for five hours. I really appreciate them going the extra mile. I’m stoked to have the support of these dudes.”

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Talking to Kohl Crecelius about how heâ&#x20AC;&#x2122;s saving the world one hat and two crochet needles at a time

by Jennifer hood PhotograPhy by chris chaVira of cc iMages

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Kohl's favorit Krochet Kids products? “The Helm” and “5207.5” hats. Where you’re 75% sure to run into Kohl, Travis and Stewart? Taco Tuesday at Cafe Rio in Costa Mesa. Where Kohl and the guys have their board meetings? On their surfboards at 52nd Street in Newport Beach. Learn more about Krochet Kids, browse their merchandise (hats, scarves and tees), and find out about their holiday “Give the Gift of Love” campaign at www.krochetkids.org.

omewhere in Africa, a woman named Lawach Beatrice has just opened up a general store selling everyday staples and necessities. It might seem like a small sort of accomplishment – but that’s only if you don’t know the context of her story. Beatrice lives in a government camp for internally displaced persons (IDP) in northern Uganda. Horrific civil unrest between the Ugandan government and a rebel group called the Lord’s Resistance Army (LRA) has plagued the area since the early 80s. The conflict has become Africa’s longest running war. Children were abducted by the LRA to populate their armies, and villages and cities were being brutally attacked and pillaged. Nearly two million people, about 80 percent of northern Uganda’s population, were displaced because of the civil war. Most were forced to move into government IDP camps like Beatrice for their supposed protection from the rebels. Nearly 20 years later, the camps are over-crowded, riddled with social problems, have staggering morbidity and mortality rates, and are poorly secured from attacks, abductions and crime. The camps have been the undoing of the northern Ugandan people’s economy and social structure. The government is relied upon for every basic necessity (food, water, medicine), but the financially drained

government can barely sustain its people because of the conflict raging inside its borders. Most Ugandans who were forced into these camps are now completely government dependent, uneducated, unemployed, and have lost the dignity of making their own way in their world. So how did Beatrice escape the circle of dependency and poverty? It’s an unlikely genesis tracing back to three high school boys and a rather surprising hobby: crocheting. The story ends like this: said boys bring crocheting to the broken area of northern Uganda where they revive a sense of empowerment among the women, teaching them to make hats to be sold in the United States, the profits of which return to the women, helping them rise above poverty. Kohl Crecelius was one of those shaggy haired high school students. Today, he is the CEO of Krochet Kids, the non-profit based in Newport Beach that is taking empowering skill sets to the women of northern Uganda. Kohl and I talked in the warehouse he and his two founding partners just bought and moved into. It’s a wide-open space currently filled with homemade fair games for a Krochet Kids event at the Irvine Spectrum the following day. Hand-painted banners line the floors, and hodge-podge desks (garage sale acquisitions perhaps) uphold brand new iMacs and an occasional sewing machine. The seven Krochet Kids employees and a slew

of interns sit at the dotted stations, working excitedly. “It started in High School,” Kohl explained. “My brother came home from college where he had learned to crochet. To me, anything he did was cool, so I asked him to teach me. We were really into skiing and snowboarding, so crocheting beanies was right up our alley. To tell you the truth, we got the crochet fever,” laughs Kohl. “I taught my friends Travis Hartanov and Stewart Ramsey, and we all just kept making them. We had way too many so we started selling them to our friends at school.” The demand for the hats was huge. The boys saved up and finally spent the earnings from their hats as any high school students would on a sweet ride to prom... in a hot air balloon. A local newspaper in their hometown of Spokane, Washington wrote a story on the charade, dubbing the three fellas the “Krochet Kids.” That year was the spark that would soon set a fire ablaze. The following summer Kohl, Travis and Stewart went their separate ways, fractioning off to colleges in Seattle and Orange County. They kept in touch, thoughand they traveled. They were shocked at the great need they encountered in the world, specifically in northern Uganda. “We had questions of what we could do to

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help,” said Kohl. “We had such big questions, and felt so insignificant. How could we help break this cycle of dependency that these people were suffering from? Our answer was to go back to this craft we had learned.” Crocheting had been a great way to make money in high school for the boys, so why couldn’t they teach the trade to others, and help them create business revenue from it? By the time they were out of college, Kohl, Travis and Stewart had fleshed out the idea, ironed out the wrinkles, and created a sustainable non-profit around the concept. They called it Krochet Kids International.

created retail partnerships with large action sports retailers like Volcom. Last year they sold $527,924 in products, 87 percent of which went back to the women in Krochet Kids programs, benefiting them and their families. The learning experience isn’t a one-way street. This team of “kids” has learned so much from the amazing northern Ugandan women in their program. “There’s this perception of people in

by Bing didn’t hurt. Aired during the X-games, it won them a lot of attention. Aired during the season premiere of Glee Project, the onslaught of web traffic crashed their server. Thanks Gleeks! And in August, Krochet Kids began expansion into poverty-stricken areas in Peru. Kohl hopes that the business model of Krochet Kids garners as much attention and support as the hats and the women involved in the program.

Today, Krochet Kids has 122 northern Ugandan women in its crocheting program. Not only have they been taught to make the hats (the sales of which profit them directly), but they have learned how to save and invest in their own business dreams. This is a part of the Krochet Kids model. Kohl and the team don’t want crocheting to be the final answer to poverty for women, just the gateway to opportunity. The women are encouraged and trained to save their money, to then invest in their own business dreams and goals. Success stories like Beatrice’s pour in all the time. Every day, empowered women regain a sense of dignity and purpose. Recently, one woman earned enough profit to send her kids to school. Another woman named Teddy was able to begin goat herding as a result of her saved income and business training with the Krochet Kids program. These are huge accomplishments in light of the poverty surrounding these women. For example, Beatrice’s small store has created commerce apart from the government. The cycle of dependency is already being broken, and a new social and economic infrastructure is slowly beginning. “These kinds of stories are exactly what we want,” says Kohl, smiling with a mixture of pride and humility at the thought of these women’s triumphs because of this program. “Our umbrella is ‘empowerment.’ We want them to move beyond crocheting, ultimately.” But it does start with crocheting, and you can do a lot with a crocheted hat. The Krochet Kids’ motto is “Buy a hat, change lives,” and the people behind the motto definitely mean it. Kohl is as bright eyed and optimistic as they come. It’s refreshing. He beams as he speaks of all the women and their accomplishments. He’s a champion for their cause. With the help of his team, Krochet Kids has

poverty – that they are in the situation they’re in because they are incapable,” explained Kohl. “There’s also this belief that they are so different from us, but neither of these things are true. These are people just like us. They have dreams and aspirations just like us, but they just haven’t had the opportunity. What is so incredible about them is the joy and the love of life and of family that they have despite it all. You look at the photos we take of these women and their families, and they are so alive! These are people who have every reason to be sad but they aren’t. They don’t deserve pity, they deserve neighbors who can help empower them.” It’s easy to be that kind of neighbor, as easy as buying a hat. Every hat is handmade and handsigned by the woman who made it. After you buy your hat, you can go online to KrochetKids. org, look up the woman’s profile, and write her a thank you note. The thank you notes are printed out, translated, and delivered to the women by the “kids” when they visit. Krochet Kids has picked up some insane speed in recent months. A national ad campaign paid for

He sees the future of “aid” as throwing away the typical notion of just giving money as a hand out (which only continues the dependency), and taking up a sustainable model that proactively reverses poverty by leveraging business. “It’s a model that does more,” said Kohl, “and one that can be easily replicated to help more people.” If Kohl knows anything, he knows how to help people. “Our story serves as an example of how anyone can use even the most random of skills to make a difference,” said Kohl. “We all come from a faith background, so we have this deep conviction to love others more than ourselves,” he continued. “Still today, what dictates a lot of our program and decisions is that goal to love people. I can’t imagine doing anything else than what I’m doing right now. There’s no one else I’d rather do it with either,” he said, referring to his two buddies and co-partners, Stewart and Travis. “People might laugh at the idea of boys sewing, or crocheting or whatever, but who cares? Everyone has unique talents that can be used to help someone else. Why not leverage your talents to reach out and help?”

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what was the first step you took when you decided to start pacific festival? Building a team, securing a brand identity and finding a venue.

where was the event held this year? This was the year we wanted to grow into the vision of our festival. We held it at Lake Irvine. The first event at Costa Mesa was more of a launch party than a festival.

what is the next step in the progression of your event? We would like to add a few more fans. We grew by 400% this year. We are not planning on doing that again. We want to develop an even better line up and focus on the amenities for all of the festival goers. What differentiates a dream from reality? The fine line between sleep and waking is so blurred that the human mind cannot grasp the exact moment of the separation. It is part of the human condition to dream. We dream while we are both asleep and while awake. If you have ever had a dream, an idea or a passion that has dominated both your conscious and subconscious thoughts you can probably comprehend, to some degree, what Mike Tunney and Justin Ruiz are experiencing as they navigate the complications of building their music festival. The “fine” line that blurs boundaries in the dream world can become miles wide in reality. There are music acts to coerce, facilities to ready and fans to hype. They want to promote their event (Pacific Festival) as the destination for both world famous music acts and worldwide fans. They also want to give local Southern California fans a place, close to home, where they can enjoy the biggest acts in the world. In only their second year they are experiencing a dramatic growth spurt. The duo held their second annual event this Summer on the shores of Lake Irvine and grew the events attendance by 400% over the event they held only one year earlier at Triangle Square in Costa Mesa. They added closing acts, Snoop Dogg and Cut Copy, both of which possess a global appeal. They added food trucks, concessions, burning man reminiscent stages and 10,000 fans. Are you excited to see what they produce next year? We are.

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Let’s say it is 2012 and the third pacific festival has just ended. what would make it successful in your eyes? We had higher attendance and our amenities provided everyone a better experience.

what was your biggest failure this year? Staffing and having more time to manage the event. Now that we have been through the ringer it has helped us see what improvements we could make for next year.

when did you enjoy pacific festival the most? The day after. When we were finally starting to load things out. When things started to decompress we were able to sit on a golf cart, next to the lake and enjoy a beer.

how do you determine who you will have at the festival next year? It is more about who we think the area will want. We are not stuck to one sound, genre or aesthetic. The litmus test for us is entertainment. Is it going to be entertaining.

what is the checklist when you are adding talent to your festival? Will it make you move? Will it make you dance? Whether you are a rock star, DJ or rapper we want music that keeps them smiling and dancing. We want them to forget they have been dancing for five hours.

as a fan who were you most stoked to see? Fred Falke, Tori y moi, Cut Copy and Snoop.

what would you like to add next year? We want to support all creative expression. We are trying to catch up with our own vision. We want it to be a cultural event. We have big plans for art and art activations.

what defines success for you? At then end of the day we want to be publishers of great content and great culture. We also want to engage the local creatives in our community.

Grow Your Own! by Nicky Vallee Photography by Nicky Vallee/various

OC Restaurant Gardens Plant the Seeds of a Delicious Trend

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pHoto by antonio pUllano loVinliFemUltimedia/pUllano donaldson’s Farm | beaCHFire Grill

Park Avenue Steaks & Chops There’s not a lot of waste with this award-winning agricultural wonderland, lovingly maintained by the talented Kathryn Agresto, who with Executive Chef/ Managing Partner David Slay, has created a memorable garden-to-table experience for diners. With 2,000 feet of in-ground growing and 14 raised beds, the pair cultivate three varieties of eggplants, five types of peppers, three varieties of heirloom carrots, and dozens of flowers for pollination. They also grow Meyer lemons, kumquats, figs, and fifteen styles of heirloom tomatoes. Pumpkins and squash go directly into Park Avenue’s delectable pumpkin ravioli, while wild Italian broccoli is served with peppered olive oil and toasted garlic slivers. Park Avenue snared blue ribbons for its heirloom tomatoes and eggplants at the 2011 Orange County Fair. “Our philosophy is understated, and our restaurant is classy and elegant, but simple,” explained Slay. “My style of cooking is fresh and straightforward, and I don’t use powders or foam. You’re tasting the vegetable itself, which isn’t distracted by anything other than its natural flavor. Our garden is a focal point of the restaurant, and it’s like Disneyland here when we’re open for business. It is truly the enchanted garden.” Native Knowledge: A third generation restauranteur, Slay recently opened Il Garage, an Italian bistro that overlooks the garden at Park Avenue. Guests can take a tour while they dine al fresco. 11200 Beach Boulevard, Stanton | 714.901.4400 | www.parkavedining.com

Studio at Montage

Call it a trend or a fad, but the fact remains: restaurant gardens are popping up all over the country, and Southern California is a recognized forerunner in the movement toward sustainable and organic growing. We think Joni Mitchell had it right, with her impassioned plea in the iconic, late ‘60s hit song ‘Woodstock,’ “We’ve got to get ourselves back to the garden.” Once you read about the blood, sweat, and tears that have gone into making these local restaurant gardens thrive, we think you’ll agree.

“It isn’t just about dinner. It’s pHoto by Karyn millet about making memories.” That is what Executive Chef Craig Strong wants his guests to remember as they tour the seaside garden at the Studio at Montage Laguna Beach. With a thousand square feet of planting, and five raised beds that change seasonally, Strong has been known to turn out some knock-yoursocks-off seasonal fare for the acclaimed Studio, like his Lamb Wellington with Braised Turnip Greens, Pumpkin Lobster Bisque with Lobster Spring Roll, and Lemon Verbena Ice Cream with Lacquered Peach. Mint and jalapenos are cultivated for cocktails, and gardener Kathy Agresto (who also heads up the garden at Park Avenue) grows medicinal herbs such as chamomile, rose geranium, lavender, sage, and mint for the resort’s spa. She has planted tomatoes, chives, basil, shallots, green onion, and marigolds, which attract bees for cross pollination. There are also Valencia orange trees, a Fuji apple tree, trellised blackberries, and planter boxes of fingerling potatoes. White Alyssum helps keep pests away, making this a truly organic planter’s paradise. “We had a little girl come in who we let pick her own basil for her pasta,” Strong recounts. “Kids get involved in the process of growing, and we are reintroducing them to where their food comes from. Our lives are so busy and we forget that slowing down to appreciate the beauty of nature and life is what it’s all about.” Native Knowledge: Grab some vino to pair with that delicious garden fare. Studio features a massive 2,200 bottle collection, so take your time. 30801 South Coast Highway, Laguna Beach | 949.715.6420 | www.studiolagunabeach.com

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Beachfire, San Clemente

Haven Gastropub

Photo by Antonio Pullano LovinLifeMultimedia/Pullano

Owner Dave Donaldson has dedicated half an acre of his own property, situated a few miles off of The Ortega Highway, to a garden that services his three restaurants. “We are able to have a net zero impact here, because we don’t use fertilizer. Our horses, chickens, and goats do the work for us, and we compost the manure,” he explained.

Daniels’ garden is full of rosemary, thyme, oregano, and basil, used in everything from Margaritas and flatbreads to marinara sauce.

Donaldson has avocado, grapefruit, lemon, and orange trees, and is growing squash, sugar snap peas, zucchini, cucumbers, tomatoes, bell peppers, corn, Opal basil, parsley, sage, mint, rosemary, and thyme. “My garden will never produce all of the vegetables we need for our dishes, but the menu lists what’s fresh and what’s coming in that day,” he says. “We’ve had to retrain our service staff because we run so many specials. I am inspired like I have never been.”

“We go through a pound of each herb every day,” he said. “My favorite menu item that utilizes them is our fries. We cut them here on site, and there is a long process to make sure that what ends up on our tables tastes better than what you get anywhere else. The fries are served with a house made ketchup, and that dish truly defines our restaurant.”

Donaldson’s wife and two daughters help tend the garden, and his 15-year-old has already expressed an interest in majoring in agriculture. His next project is to grow grapes for winemaking purposes.

Standout cocktails include a Manhattan-style drink with maraschino cherries made in house, muddled with thyme, and mixed with rye whiskey. There is also the Pimm’s Cup with fresh mint, and The Green Monk, made with Hayman’s Old Tom Gin, Green Chartreuse, fresh cucumber, and sage.

“This is something I have wanted to do for a long time,” he says. “So many places are growing their own gardens now, but they tend to be small in scale. I realized I have an opportunity to sell our produce at places like the San Clemente Farmers Market. That is what makes it fun for me.”

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By his own admission, Executive Chef/Partner Greg Daniels grows “a ton of herbs.”

“I think it’s fantastic, and more sustainable,” explained Daniels. “You are more in touch with the ingredients you use, and our customers see a value in that. They smell our fresh herbs as they walk up to the restaurant, and it’s important as Chefs that we care about what we put into their food.”

Native Knowledge: Produce from Donaldson’s garden is used at all three of his eateries: San Clemente Beachfire, Ladera Ranch Beachfire, and Irons in the Fire, which is situated on the historic San Clemente Golf Course.

Native Knowledge: Haven Gastropub recently partnered with Portola Coffee Lab in Costa Mesa, so the restaurant is now serving customers fresh French Press coffee in addition to its garden delights.

For information on all three establishments and Beachfire Catering, visit www.beachfire.com

190 South Glassell Street, Old Town Orange | 714.221.0680 | www.havengastropub.com

Café Jardin

Old Vine Cafe

Situated in the beautiful Sherman Library and Gardens in Corona del Mar, Café Jardin is a favorite spot for both locals and visitors looking to tour its beauty. “Taking a walk through this magnificent example of Mother Nature is part of the whole experience,” said Executive Chef/owner Pascal Olhats. “Especially for the first time, when you see what is going on there, people just marvel at it.” The property also boasts cactus and rose gardens. Olhats harvests fresh chives, parsley, pineapple sage, lavender and rosemary, which he uses in the restaurant’s Fettuccine with shredded chicken, oven roasted tomato, and corn. He uses fresh sage for a Beurre Blanc sauce atop striped bass, and thyme in a Béarnaise sauce for Scottish salmon. “Herbs bring happiness, and their fragrant oils create a sense of wellness,” he smiles. “I’ve been cooking with herbs all my life, and I can’t stay away.”

It is truly a family affair at this Costa Mesa establishment. Owner Brandon McDonald grows much of the restaurant’s produce and herbs at his Irvine home, while his brother Mark serves it all up as Executive Chef. McDonald grows Thai basil, parsley, tarragon, sage, tomatoes, chilies, lettuce, corn, Japanese cucumber, and lettuce. “There are so many fake organics being sold out there, and they’re not the real deal,” he said. “Fresh, raw ingredients look terrific on the plate, and we have so much fun coming up with exciting new dishes for our guests.” Standout menu items include Caprese of Mozzarella Burrata and Duck Ravioli in Brown Butter and Sage. “I love telling people that I grew the tomatoes they’re eating,” said McDonald. “There are so many stories behind our food.”

Native Knowledge: Admission to the garden is free for children under 12, and free to the general public on Mondays.

Native Knowledge: The McDonald brothers have partnered with various community-supported agriculture programs, and often participate in local festivals and events.

2647 East Pacific Coast Highway, Corona del Mar | 949.673.2261 | www.slgardens.org

2937 Bristol Street, Suite A-102, Costa Mesa | 714.545.1411 | www.oldvinecafe.com

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It’s a Good Thing South County Native Aloe Blacc is Tearing Up the Charts

by Erik Hale Photography by Nancy Villere of crush photo studios Detroit Bar | costa mesa

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look dashing is a package you might expect to come from Miami, Chicago, or New York. Aloe Blacc and his catchy pop-soul chart topping hit “I Need a Dollar” (you can hear it as the opening to the HBO series ‘How to Make it in America’) have unexpectedly sprung from the tiled roofs of Laguna Hills. As with most chart toppers Aloe made a long journey before arriving in front of us at the Detroit Bar in May as the cool, suave, and genre busting talent we witnessed. A packed house swooned as Aloe controlled the crowd with expertise. He has toured behind his breakthrough single across Europe, where ‘Dollar’ has topped the charts in some countries. The video for “I Need a Dollar” has already garnered more than 15 million views on YouTube. *This son of Orange County was born to Panamanian parents in 1979 and at the age of 16, debuted with the group Emanon.

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Martial Arts Makeover

when did you discover you had a musical talent? At seven or eight I started participating in plays at my local community center. I took trumpet lessons when I was nine. I also started writing rap songs when I was that age. I used to listen to Biz Markee, EPMD and LL Cool J on KDAY.

how did you get involved in emanon? I met DJ Exile from San Juan Capistrano when I was 15. We put together a mix tape with six or seven songs. We would sell the tapes at the B Boy Summit. We mixed, mastered, recorded and did all of our artwork for our mix tapes. Everything was homegrown. We were high school kids making cassettes.

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what benefit did you get out of making music? We liked to do it. We weren’t into video games, sports, or drugs. We just wanted to make hip hop.

was it tougher for people to accept you coming from orange County? We had to be hungrier then. Now, talent comes from everywhere.

how did you cross over from hip-hop to what you are producing now? I grew up listening to all kinds of music. As a trumpet player I was playing orchestral symphonic music, and my parents are from Panama so I grew up listening to all kinds of Spanish music.

Did you switch your style to make more money or have you just matured as an artist? I’m just growing. This is a step in my progression. In my debut album “Shine Through” I experimented with a lot of different genres. This “Good Things” album is just a focus on one specific genre. My goal is to tell stories that are important for people to hear. These are important stories that inform people in terms of political ideas or philosophies, social, cultural, and ethnic ideas. I like to think I am telling the stories that should be told in order to educate folks.

what advice would you give a kid from orange County that wants to be successful? Be honest. Honesty is the best form of art. Don’t do it for fame or money. Do it for fun.

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I started skim boarding at the age of seven. The toughest thing to learn in my sport is how to catch waves. The farthest from So Cal I have traveled for my sport are the countries of Chile and Taiwan. I train 15-20 hours per week. The equipment I use is my skim board, board shorts,

Paulo Prietto 28 years old

Skimboarding

wetsuit (if necessary), wax, and grip. The best thing about my sport is the sensation of walking on water.

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AT HOME Photography by Jeff Farsai

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The equipment I use is a mouth piice, knee pads, MMA gloves, boxing gloves, head gear (head protection) shin guards, wrestling shoes, and a protective cup. The best part of my sport is traveling and meeting new, cool people from all around the world and teaching, especially the kids.

I started this sport at the age of five. The toughest thing to learn in this sport is how to punch while getting punched. The farthest from So Cal I have traveled for my sport is Maui, Hawaii, Vancouver British Columbia, and North Carolina. I train roughly 30 hours per week for my sport.

Nick Moghaddam 28 years old

Professional MMA Fighter 175

34 years old

FMX

I started competing in this sport when I was 20 years old. The toughest trick to learn is the 360 spin. The farthest I have traveled for my sport is Japan. I spend 15-20 hours a week riding and training. My weapon of choice is a Honda CRF 450. The best part of my sport is being able to do what I love, travel the world, and be a light for the kingdom of God!

Ronnie Faisst AKA: â&#x20AC;&#x153;Faisstâ&#x20AC;?

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I started participating in this sport at age 34. The toughest thing to learn in my sport is how to slide the truck around the corners without rolling it over. I have rolled three times in my career. The farthest from So Cal I have traveled for my sport is Cabo, San Lucas, Mexico. Itâ&#x20AC;&#x2122;s

Heidi Steele 40 years old

Off Road Racing 177

to keep you safe? A helmet, AlpineStars fireproof race suit, gloves, shoes, and a neck restraint. The best parts about my sport is being a member of our Desert Assassins team, the adventure in Baja, and competing in the same sport as my husband.

difficult to practice racing. In order to be safe, you need a regulated race area, so most of my race practice is achieved during the actual races themselves. However, I spend a lot of time taking spin classes and cycling in order to get in a good cardio workout in each week. What do you wear

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