EAT/DRINK Edition
Lauren MARIN HELPING US MAKE LA OUR FAMILY IA
TEAM
the
ASHLEY HICKSON COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping found LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.
MIKE TODD SMITH MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach with his Mother and in Rancho Santa Fe with his Father. An avid surfer and snowboarder from the age of 5, Mike has put his energy into his career with LOCALE. Before his days with the publication, he spent his youth graduating from Laguna Beach High School and then onto graduating from the University of Arizona. After college, Mike helped create ECCO Restaurant and then later a custom golf car company, LUXE. In 2012, Mike found his passion with working with LOCALE and building a home in San Diego.
KRISTAL DOCTER EDITOR IN CHIEF A writer transformed by the beatnik’s before her, Kristal Docter headed West after earning a degree in Creative Writing. Her career has been driven by diversification as a newspaper editor-in-chief, copy editor, corporate advertising professional, stylist, non-profit marketing maven and brand contributor. Throughout her cultured journey, Kristal continued asserting an appetite for all things linguistic, and is now Editor in Chief. She is also the creator of independent writing company VergeINK. A vocab vixen, Kristal prefers a pen and paper, is an eternal book whore, live music lover, casual culinary artist, conch diver and will always be a farm-girl at heart.
REILLY KAVANAUGH
Hello, Los Angeles. I am sorry if I am still blinking as I write this. It's just the whole "bright lights, big city" thing, you know? We started this little magazine in our Costa Mesa garage only four years ago, delivering all 20,000 copies from the back of my Jetta. Our goal now is the same as it was then: show people how to "Live like a Local.” Our mission is to uncover culture that exists all around us, underline what is amazing about where we live and share information about what is great within our neighborhoods. In 2012, we had the choice of heading North or South for our second location. I admit that the name "LA" alone was intimidating enough to make the decision to head to San Diego an easy one. So, here we are…four years later, over 500,000 copies of LOCALE in print and entering our third market—LA. We have worked very hard to make this issue as authentic as possible. We produced over 80 photo shoots, visited countless businesses and endured hours and hours of traffic. I would like to thank you for picking up the first copy of LOCALE Los Angeles. We hope you enjoy it. "Try to learn to breathe deeply, really to taste food when you eat, and when you sleep, really to sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive. You will be dead soon enough.” - Ernest Hemmingway
ERIK HALE PUBLISHER 2 |
| MAY 2014
DESIGNER With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs. She’s a girly tomboy who simultaneously dresses like a fashionista and struts her stuff at the firing range with the accuracy of a sharp shooter. Reilly is also a CrossFit fanatic and is allergic to almost everything.
ERIN PRICE SALES AND MARKETING COORDINATOR Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.
JASON KOSKY SALES AND MARKETING Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. The first sales/ marketing position he ever held was with a company his father started in his home. That was the beginning to a long list of successful sales positions in his life, which Jason attributes to his late father. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”
ANDRE MATAELE SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past three years. After finishing college he pursued his passion to travel, surf and more importantly, embrace the culture and people in the countries he visited. He was fortunate enough to spend time in Bali, Thailand, the Caribbean and Puerto Rico. He feels his experiences have molded him into the person he is, and never takes his opportunities for granted. His position at Locale in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends and meeting new people.
the CONTRIBUTORS MAY 2014
WRITERS
HOLLY CLINARD Known around OC as Holly in Heels, Holly Clinard is smitten with shoes and addicted to style! Holly has earned the enviable reputation as a leading shoe blogger with her own blog, www. hollyinheels.com. When she’s not sorting through her floor-to-ceiling heel closet, she’s sipping coffee, traveling the world, and listening to 90s music (sometimes all at once). Follow @ hollyinheels on Twitter!
ED HALEY Ed Haley currently writes for www.Screenpicks.com, doing entertainment and film reviews and has been on the Hollywood film critic circuit for several years. A native of California residing in Orange County for most of his adult life, Ed finds satisfaction in moonlighting as an unsuccessful writer while also co-owning a small real estate investment firm.
MICHELLE SLIEFF Michelle Slieff is a local. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, probably because it’s more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry her whole life. She’s combined her two passions of food and writing and is a freelance foodie. If she’s not at the table next to you in your favorite restaurant, then she’s out cycling in the city or hiking in the forest.
4 |
| MAY 2014
PHOTOS
NATALIE HOLTZ
JUSTIN EVANS
Natalie Holtz is a writer living in San Diego. She received her BA in English Literature from the University of Colorado at Boulder in 2010. A word sleuth and book junkie, she prefers paper over e-books and loves few things more than surfing four to five-foot waves. You can follow her projects in process on her blog: www.thesurferstokeproject.com.
Justin Evans is a writer who lives in Los Angeles and studies at Otis College. He has previously written for The Point Magazine (www.thepointmag.com/author/ justinevans) and Times Literary Supplement. In his spare time, he frets about the end of human civilization as we know it.
JENNIFER LE
Her card will tell you to “Eat My Words,” and her articles will demand it. Minerva Thai loves to write and her site, www.muchadoaboutfooding. com, is a potluck of her own original recipes, perspective on restaurants, and adventures at culinary events. Curiosity about food stirs her creativity which she enjoys sharing. Connect on Facebook at Much Ado About Fooding.
When she’s not being a college student five days a week, Jennifer can be found in one of three places: at home, the beach or a Starbucks! She considers herself to be a humanitarian, Pinterest addict and a writer by hobby. Traveling is one of Jennifer’s favorite things to do; her travel journal is her most prized possession.
NANCY VILLERE Nancy Villere has been a professional photographer for 18 years. Her passion for photography lies in the discovery of another human being. She is currently uncovering her purpose as a photographer through her studio work at Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and self-confidence women experience after their sessions. www.crushphotostudios.com
MINERVA THAI
LEE YATES
LINDSAY DELONG
Lee Yates is a graduate of the University of California, Irvine, where he studied Psychology and Social Behavior. He is a member at the Center for Unconventional Security Affairs, acting as both a communications coordinator and a research associate. He has dabbled in various sectors of profession, such as a radio DJ, a behavioral clinic intern and a habitat restoration volunteer. Lee likes to play music and write short stories.
When Sendak’s Wild Things dream, they voyage to Lindsay’s life. Lindsay has become a regular fixture in faraway places, whether at the world’s largest Redhead Festival in the Netherlands or at a sheikh’s palace in Abu Dhabi, eating pheasants. Holding it down physically in Long Beach, and digitally via well-trafficked blogs, she is first and foremost a journalist—always watching with a keen eye. www.iLikeLindsay.com
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 dove into the commercial world of photography. Jeff has photographed celebs, musicians and gold medal athletes all over the world. He writes and directs music videos; and is also working on a feature film, projected to be out in 2014. www.JeffFarsaiPhotography.com
ADAM GENTRY Adam is a Southern-California native, a photographer and an entrepreneur. He is passionate about profiling interesting people whether they are a breakthrough artist, a fledgling stylist or simply someone with a compelling story to tell. www.gentryimages.com
the CONTRIBUTORS MAY 2014
DHRUMIL DESAI
MATT DOHENY
AMANDA PROUDFIT
Dhrumil Desai is a fashion and beauty photographer who focuses on creating sophisticated photos. His images develop a relationship between the viewer and the photo by having a strong character present. He created a series of photographs taken from the window seat of an airplane, which won him an award in the Fine Arts category in the 2nd National Photo Awards held by the Government of India’s Ministry of Information and Broadcasting. www.dhrumildesai.me
Matt Doheny strives for visual excellence and creativity through the lens in which he sees the world. His journey has taken him to many places. With a lifelong passion for music (he has been playing guitar for as long as he has been shooting photos), Matt Doheny says, “Music and photography are like my two hands, always with me and on my mind.” www.mattdoheny.com
Amanda Proudfit’s passion for photography began in a beginning film class in high school. From there a love for both analog and digital photography grew. She finds joy in many types of photography, whether it is landscapes or portraits, lifestyle or wedding shoots, any chance she can take to get behind the camera always makes her happy. www.proudfitphotography.com
LA-based photographer Jordana Sheara is definitely what you would call the outgoing type. Her work leans towards the ethereal and is known for her playful use of light and shadow. After receiving a BFA from Art Center College of Design, she spends her time shooting, eating chilis and dreaming up her next travel plans. www.jordanasheara.com
ANH NGUYEN
FELICIDAD DE LUCAS
Anh Nguyen is a photographic and cinematographer artist who specializes in creative lifestyle portraits, weddings and action photography. His clients range from the NBA to modeling agencies. Anh grew up in Dallas and has taken a new turn by currently residing in Southern California, where he plans to continue his imaginative efforts with his art. www.anhstudio.com
Felicidad De Lucas is passionate about art and adventure. She was raised in the busy streets of Madrid, Spain, but spent most of her childhood traveling. She has studied Mass Communications, Advertising and Marketing in Spain and at UCI. You’ll find her photographing, doing art work or traveling whenever possible. She specializes in Fashion but also loves Portrait, Lifestyle and Documentary. www.felicidaddelucas.com
Justin Swindle is an Orange County native and a graduate of Brooks Institute of Photography in Santa Barbara. While his focus is in commercial portraiture, celebrity editorial, fashion and advertising photography, he believes his ability to capture true emotion and beauty in any subject is portrayed in his work. www.justinswindle.com
FRANK ISHMAN Born in Connecticut and raised in Southern California, Photographer Frank Ishman received his education and training at Morehouse College and the Art Institute of Atlanta. Frank has lived and worked around the world in locations like London, India, New Zealand and throughout the United States, and has recently moved from Brooklyn, New York back home to the Los Angeles area. www.frankishman.com
JORDANA SHEARA
JUSTIN SWINDLE
RICH LANDER ANGELICA BONGIOANNI SIERRA PRESCOTT Sierra Prescott is a lifestyle fashion photographer, born and raised in Los Angeles, CA. People are her passion, so she photographs them for a living. Working or not, you’ll never see her without a smile on her face. www.sierraprescott.com
6 |
| MAY 2014
Angelica Bongioanni is a freelance photographer and graphic designer based in San Diego. When she’s not making photographs, you can usually find her at the beach enjoying the rays and surf, cutting a rug, experimenting in the kitchen or off on an adventure with friends. Keep up with her work at www. angelicabongioanni.com and follow her on Instagram @abongioanni
DUC DUONG Duc Duong does not like to write about himself, especially in the third person. He’d rather be shooting a wedding, getting the perfect portrait shot or salivating over food through his lens. Learn more about Duc at www.duc-duong.com. (Pro tip: Give him peanut butter, and he’ll be your best friend.)
Rich Lander is a Wedding and Portrait photographer based in Southern California. He loves working with people and getting the opportunity to tell their story through a visual medium. He also has a really, really big sweet tooth! www.chardphoto.com
HELLO
STYLISTS
our name is
HELLO
LOCALE LOCALE our name is
SHANNON O’NEIL BRITTANY HART Brittany Hart is a wardrobe stylist and fashion blogger based in OC who strives to keep fashion fun and attainable for each of her clients. She specializes in editorial, advertising, and look book styling. When she isn’t busy styling shoots she runs a site called www.thefashiondrug. com, which profiles the latest fashion trends, designer collections and eye candy obsessions. www.brittanyhart.com
Shannon O’Neil of Cargo Creative is a freelance prop and event stylist and visual merchandiser. She has moved up and down the California coast, pursuing her education, work opportunities and exploring the beauty the coast has to offer. Now, returning home to her native Laguna Beach, Shannon is doing a variety of freelance projects and gathering inspiration for her work through travel, nature and music. www.cargo-creative.com
DISTRIBUTION
WE ARE WE ARE NEW
TO LOS ANGELES! NEW TO LOS ANGELES! Let us know what you think at...
STYLE BY F.E.A Francisco, Eddie and Alex Barragan are three freelance fashion stylists from Orange County who collectively form Style by f.e.a. Working as a team, the Barragan brothers give clients the unique experience of having three creative minds working as one. Apart from being fascinated by all things fashion, the brothers have a genuine interest in helping others look and feel their best. www.stylebyfea.com
Locale Magazine RICK RAMIREZ When racks run out, Rick runs in.
Let us know what you think at... @ localemagazine
Locale Magazine @ localemagazine
Curious about becoming a CONTRIBUTOR?
@ localemagazine
Our Editorial Team is always seeking fresh and creative talent to fill our pages. Send us your best work at info@localemagazine.com
or check us out at... @ localemagazine www.LocaleMagazine.com or check us out at... www.LocaleMagazine.com
NAZY MEKNAT Nazy Meknat is a style expert who has been in the fashion industry for many years. She has a degree in Fashion from FIDM and a successful business as a wardrobe stylist. She also works as a fashion stylist on editorial and promotional shoots as well as wardrobe styling and costumer for short films and music videos. www.stylebynaz.com
LOCALEMagazine.com For the best new restaurants, the latest local fashion or an exclusive scoop on the hottest neighborhood events. Check out LOCALEMagazine.com for your daily dose of localized insider tips and trends.
WWW.LOCALEMAGAZINE.COM LOS ANGELES | ORANGE COUNTY | SAN DIEGO
WWW.LOCALEMAGAZINE.COM LOS ANGELES | ORANGE COUNTY | SAN DIEGO
LOCALE MAGAZINE
Contents MAY 2014
NATIVE KNOWLEDGE
14
THIS EDITION: Eat/Drink
Monday through Sunday, By Locals
MEALS DECONSTRUCTED
52
Chop. Chop.
Piecing Together One of Our Favorite Salads at PITFIRE PIZZA
EAT EXPERT
21
Bon Appétit
An Intimate Interview with Celebrity Chef Brian Malarkey: Father, Chimp Wrestler and Cowboy at Heart
36
PANORAMA
A Plethora of Chefs
LA’s Hottest Hangouts Dazzle with Inspiring Décor and Beachside Beauty
DRINK EXPERT EAT FEATURE
27
Raw Bars and Tartares
These Succulent Seafood Selections Represent the Raw Deal 8 |
| MAY 2014
42
VS. THE TASTEBUD TAKEDOWN
Open Your Mouth Presenting Our Picks for LA’s Best Bites
56
Water of Life
Scotland-born Mitch Bechard Spreads the Word on Whisky as Glenfiddich’s Western Ambassador
LOCALE MAGAZINE
Contents MAY 2014
SHOP
128 FEATURE
We Run LA 96 THAT'S WHAT SHE SAID 62 COVER GIRL STYLE
It's All Relative
Art Attack
Holly in Heels Conquers Local Art and Libations in LA
Lauren Marin Talks Television, Tequila and Familia
Channel Your Inner Track Star and Try These LA Trails
HOME
DO 106 DO EXPERTS
Dude.
Five of our Favorites from the Male Species
118 ESCAPE
MexiGo
Daytrippin’, Border crossing, Mezcal and Art
142 HOME EXPERT
Million Dollar, Baby
Home is Where the Heart Is for This Unstoppable Reality TV Real Estate Duo
69 SHOP EXPERT
Animal Instinct
Toree Arntz Designs for a Hearty Cause 147 SETTING THE TABLE
If These Walls Could Talk
74 FASHION SPREAD
The Historical Tam O’Shanter Offers a Throwback Setting for Chef Kalenderian’s Soul-Satisfying Pub Fare
Food vs. Fashion
The Battle of Your Senses
86 LOCALE LOOKS
See You at the Pool
Get Inspired for Summer (and the gym) With These Easy-to-Replicate Ensembles That Will Keep You Looking Stylish from Beach to Bar
10 |
| MAY 2014
124 FIRST TIMERS GUIDE
Free Fallin’
First Timer’s Guide to Skydiving
150 SU CASA
Byrd is the Word
Echo Beach's Chase "Big Bird" Wilson Builds His Nest from Recycled Materials
All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner. LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com COVER Model: Lauren Marin Photography By: Jeff Farsai, www.JeffFarsaiPhotography.com Styled By: Style by f.e.a., www.stylebyfea.com Makeup & Hair By: Noel Sweeny of Hey Saylor Cosmetics, www.heysaylorcosmetics.com Dress Provided By: Emily Daccarett, www.emilydaccarett.com Car Provided By: Classic Mustang Rentals, www.classicmustangrentals.com IT'S ALL RELATIVE Model: Lauren Marin Photography By: Jeff Farsai, www.JeffFarsaiPhotography.com Styled By: Style by f.e.a., www.stylebyfea.com Makeup & Hair By: Noel Sweeny of Hey Saylor Cosmetics, www.heysaylorcosmetics.com Clothing Provided By: Emily Daccarett, www.emilydaccarett.com Giorgio Armani Sunglasses Provided By: Sunglass Hut, www.sunglasshut.com Car Provided By: Classic Mustang Rentals, www.classicmustangrentals.com
COVER MODEL
Lauren MARIN I’m a Cali girl, born and raised in Orange County, and I grew up in a beautiful little city called Surfside. Growing up in Surfside gave me the best childhood I could have ever imagined—house on the beach, living in my bikini 24 hours/7 days a week and a tan that lasted all year around. The best part was that I got to experience it all with my best friends who also happen to be my sisters, Jennifer, Jackie and Catherine. And, I can’t forget my parents, Bill and Lori. Both of my parents are from Mexico and raised us four girls with four very different personalities; us Marins never live a dull moment, and with my dad being in the tequila business and surrounded by five Check out our Cover Girl Profile on page 62.
drama queens, my family and I got approached to film a docu-soap called “Tequila Sisters.” It’s about my sisters and I trying to deal with my parents’ strict rules and us taking over the family business and starting our very own Tequila label called Estileto. Even though I do have my own aspirations and career goals—like acting, which I am very passionate about—it has always been a dream of mine to go into business with my dad; and, if you’re a tequila drinker like I am, then you will love Estileto. It is a premium tequila that we are marketing towards women and is truly an amazing sipping tequila. Cheers—to health, success and so much love! -LM
NATIVE KNOWLEDGE By Locals for Locals // Where to be Monday-Sunday Shannon Funk
PHOTO BY: Baldermar Fierro
Founder/CEO, xPose PR www.xPosePR.com MONDAY: I might be one of the only people to love Monday mornings. Maybe it’s because my first stop is always The Daily Dose Café in the Arts District in Downtown. I get my fuel in the form of their White Juice (fresh coconut and coconut water, raw almond and almond water, banana, dates, raw honey) and the house made granola. Grab a seat on their secret garden patio! So Instagram-worthy! www.DailyDoseInc.com
TUESDAY: I’ve tried more variations of yoga than I care to admit, but recently, I ‘ve been addicted to Ariel Yoga. I hit Up Flying Yoga on my way home from work for an hour of being suspended in/hanging upside down from a fabric hammock. I get a really great workout while fulfilling my longtime dream of wanting to join the circus. Win, win! www.UpFlyingYoga.com
WEDNESDAY: Date night at
L’Assiette for steak frites and the best wine list in LA.
This French brassiere only does one dish, and they do it right. The best part, once you’re finished with your first serving, they bring around a second serving to ensure fresh steak & hot crispy fries for the entire duration of your meal. It’s so delicious—I could go for thirds! www.LassietteSteakFrites.com THURSDAY: By Thursday, I usually need a major break. My go-to for some R&R is Wi Spa in Koreatown. It’s open 24 hours, has five different sauna rooms and you can get scrubbed from head-to-toe for $30. Stop by the café for some delicious authentic Korean food! www.WiSpaUSA.com
FRIDAY: After a long week at the xPose PR showroom, I’m thirsty and ready for a cocktail! My first stop to kick off the weekend is the rooftop bar at the new Ace Hotel. With beautiful views of downtown and perfectly poured drinks, why not stay all night? The rooms are cozy and fabulously decorated. Be sure to check out the beautiful Ace Theater (United Artists Theater), built in 1927. www.AceHotel.com/losangeles SATURDAY: I wait all year for “Saturday’s off the 405.” From May-September the Getty Museum offers FREE outdoor concerts. I can’t think of a better way to spend a summer evening than watching the sun set over the beautiful limestone while listening to live music and sipping wine. www.Getty.edu SUNDAY: There are a lot of great hikes in LA, but my favorite is Will Rogers in Pacific Palisades. I head to inspiration point for a good sweat and one of my favorite views of LA. If you come at the right time, you can catch a game of polo being played on the fields below. My next stop is always the Santa Monica Farmer’s Market to stock up on local produce for the week. www.parks.ca.gov | www.SMgov.net/farmersmarket
14 |
| MAY 2014
Jeff Wagner
Go to Urban Golf Performance for a golf lesson. This place has a cool, indoor, hi-tech lab/coach setting. -JEFF WAGNER
JEFF WAGNER AGENCY OWNER MONDAY: 7am morning hike at Runyon Canyon followed up by a stop at Food Lab for freshly pressed juice before heading into the office. www.laparks.org | www.foodlab-la.com
TUESDAY: Work out at Equinox West Hollywood— usually a chest/tricep day—head to work, meet with a client in Downtown Santa Monica; then go to Urban Golf Performance for a golf lesson. This place has a cool, indoor, hi-tech lab/coach setting. www.equinox.com | www.urbangolfperformance.com www.downtownsantamonica.com
WEDNESDAY: Skip the gym and hike. Take my dog for walk at Holmby Park, followed by work. I’ll have a meeting at Rare by Drai’s around 3pm, and then, it’s movie night at AMC Century City. www.amctheatres.com www.laparks.org | www.rarebydrais.com
THURSDAY: Many Thursday’s are spent in Las Vegas working with clients at Caesars Palace. I try to fly home the same day, but usually get into a good dinner at Nobu or Rao’s. www.visitlasvegas.com | www.raosvegas.com www.noburestaurant.com
FRIDAY: This is the day to work remotely. I usually find a quiet spot on the UCLA Campus or at the gardens at the Montage Beverly Hills, followed with lunch at Nate & Al’s. Then, it’s off to my Friday golf lesson back at Urban Golf Performance. I try to slip in time for a beer at Smith House. www.ucla.edu | www.urbangolfperformance.com www.montagebeverlyhills.com | www.natenal.com www.smithhouse.com
SATURDAY: I never know what this day will bring— beach, hike, kids’ soccer games or maybe nothing at all… sometimes you need to not have a schedule! SUNDAY: Back to the hike—try to hit somewhere in the Santa Monica Mountains—breakfast at Coral Tree Café in Brentwood, and if time, hit a few balls at Rancho Park Driving Range. Dinner at home! www.coraltreecafe.com www.trails.com | www.golf.lacity.org
NATIVE KNOWLEDGE By Locals for Locals // Where to be Monday-Sunday Shaelen Burroughs
unknownlab / Creative MONDAY: Mangia!!! Scopa is the bee’s knees. The restaurant is like an open, airy Italian Market with a beautifully lit bar that stretches all the way to the ceiling…it’s lovely. If you are looking for delicious, authentic Italian food and exquisitely crafted cocktails... Scopa is for you! www.scopaitalianroots.com TUESDAY: Prohibition, What? The Townhouse—a legendary, local watering hole established in 1915—is the oldest bar in Venice and one of the oldest bars in the Los Angeles area. During the prohibition era, owners said “Eff your laws government!” and kept the bar running underground while above a grocery store covered the illegal activity…pretty bad ass. www.townhousevenice.com
WEDNESDAY: Ya better “werk.” Boo—the gym! I switch up my workout routine by trekking up and down the Santa Monica Stairs to keep myself motivated. Peoplewatching here is highly entertaining. THURSDAY: Shore Bar. My friends throw a weekly event here called “Red Tide,” which hosts a plethora of ambitious go-getters, creatives and all-around good people. Good vibes only. www.shorebarsm.com FRIDAY: Let’s boogie. Hollywood has a bad wrap for their club scene…and, rightfully so. But Sound doesn’t even exist on the same level as your typical “Hollywood Club.” People here aren’t poppin’ bottles or flashing their bling blang. The people are there for the music, which is perfectly curated and is the pioneering force behind emerging dance music. Respect.
Ryan Birtcher
Lineage Interactive/ Music, President MONDAY: Show up at Lineage Interactive bright and early to build digital platforms and create content for all of your favorite athletes and musicians.
www. soundnightclub.com
SATURDAY: More Dancing? Okay! My friends at Gotta Dance Dirty and Rolling Tuff help throw one heck of a night in probably one of the coolest venues this town has to offer—the old stock exchange building in Downtown Los Angeles. Always guaranteed good acts, some pumping bass and FUN. www.exchangela.com SUNDAY: Brick & Mortar. Gigantic Bloody Mary Bar. Need I say more? www.brickandmortar-brg.com
www.lineageinteractive.com
Brick & Mortar. Gigantic Bloody Mary Bar. Need I say more? -SHAELEN BURROUGHS
TUESDAY: The only way to do Taco Tuesday is at Beach Mex, the South Bay’s best Mexican food. Don’t forget to say hi to Scot & Kim Nicol—by far the coolest restaurateurs in Los Angeles! www.beachmex.com WEDNESDAY: Grub like you’re in Buenos Aires at my favorite restaurant in Studio City, LA LA’s Grill, to decompress after hump-day. Inside Scoop: Although known for its beef, I go with the Salmon Pampas almost every time www.lalasgrill.com THURSDAY: In my opinion, the historic core in Downtown LA is one of the best places to spend a random night in Southern California. Start at Spring St. Bar—I’d be surprised if you’ll even want to leave. www.springstla.com
FRIDAY: Everyone in Los Angeles knows about Sugar Fish. It’s the best sushi in the city—TRUST ME. Something New: Try the Snapper. www.sugarfishsushi.com
SATURDAY: Usually I’ll leave my friends’ house off of Rose Ave in Venice with intentions of going to the beach but rarely make it past VBW for some great appetizers, beer and wine. www.venicebeachwines.com SUNDAY: : Farm Shop brunches are my favorite way to start a lazy Sunday on the Westside. I don’t typically like French toast, but it’s the only way to go here! www.farmshopca.com
16 |
| MAY 2014
Photography by: Angelica Bongioanni
eat
/drink
May 2014
21 EAT EXPERT Celebrity Chef Brian Malarkey Talks About His Transition from LJ to LA with Herringbone West Hollywood
27 EAT FEATURE Celebrating the Bounty of LA’s Freshest Seafood Selections from Sushi to Ceviches
36 PANORAMA LA’s Hottest Hangouts Dazzle with Inspiring Décor and Beachside Beauty
42 VS. BEST BITE Our Resident Foodie Seeks Out the Best Forkful of Flavor She Can Find for This Tastebud Takedown
52 MEALS DECONSTRUCTED Pitfire Pizza Encourages Salad Lovers to Leave the Prep Work to the Professionals
27
EAT FEATURE Raw Bars & Tartares
56 DRINK EXPERT A Spirited Scot and Glenfiddich’s Western Ambassador Shows Us that Whisky is Reaching New Heights
HINOKI & THE BIRD 10 W. Century Dr, Los Angeles 90067 310.552.1200 www.hinokiandthebird.com
19
MAY 2014
EAT EXPERT RT
EAT EXPE
P A PÉTIT N O B AN INTIMATE INTERVIEW WITH CELEBRITY CHEF BRIAN MALARKEY: FATHER, CHIMP WRESTLER AND COWBOY AT HEART
WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: JUSTIN SWINDLE
HERRINGBONE WEST HOLLYWOOD The Mondrian, 8440 Sunset Blvd (323.848.6000 | www.herringboneeats.com | www.brianmalarkey.com) Twitter | Instagram: @HerringboneEats | MAY 2014 | 21
THE EXPERT BRIAN MALARKEY Executive Chef and Restaurateur: Herringbone, Seasucker, Green Acre, Campine
Future Profession: Horse Trainer
“It’s not just about the food.
It’s about everything—the laughter, the energy, the comfort of the chair, the style, the setting, the music, the cocktails, the style. The most important thing to come away from a meal with is great memories and great conversation. All I am doing is facilitating your memories; although, I’m going to give you great food, too.” -Brian Malarkey, Chef/Partner, Herringbone West Hollywood
t’s a typical morning in West Hollywood. Our vehicle is valeted while the groupies stare, wondering if we’re anyone of relative importance. Escorted through the glass doors into the legendary (like many of the establishments along this storied strip) Mondrian Hotel, I spot Actor Ron Livingston, known for playing the lead in ‘90s movies like “Office Space” and “Swingers.” He’s casually sipping coffee with colleagues, likely discussing his next big project. Everyone looks important. Everyone probably is important. I instantly realize that this was a superbly fitting choice for our subject’s newest restaurant. This place has a history, a story—always buzzing with celebs, and that’s exactly where we think Brian Malarkey should be. We can’t think of anyone better to revitalize the former Asia de Cuba space than a fellow celebrity—a culinary celebrity— who has his own page of Filmography on IMDb. His face is recognizable from his time as a contestant on BRAVO’s “Top Chef,” a mentor on the first season of ABC’s “The Taste,” with guest appearances on the “TODAY Show,” “Trip Flip,” “Top Chef Masters,” “The Real Housewives of Orange County,” and the TV series “Anna & Kristina’s Grocery Bag.” He’s even been a catalogue model in a former life. But, we’re not here to talk about Brian Malarkey’s TV time—although, we’d love to hear the gossip on why he wasn’t invited back to Season 2 of “The Taste.” We’re guessing it’s because they knew he’d take the win again. We’re here to give you an insider’s look, a more intimate view into who this Renaissance man really is. If you’ve never had the pleasure of meeting Brian Malarkey, brace yourself for something special. Despite his recent fame, Malarkey remains a genuinely warm and animated personality. He’s a dynamo, and his excitement for life is nothing but infectious. We’ve met before, so he greets me with a bear hug. As we relax into conversation, this respected restaurateur turns giddy at the mention of his kids, and I expect he’ll soon transform into a real live cartoon character. He’s a proud papa, eager to show me pictures of his kids from his iPhone, next to a photo of the 265 sunny-side-up quail egg appetizers he recently served at the Sundance Film Festival. He’s established this balance between his two loves—his family and his food— that we truly admire, and after you learn more about this selfproclaimed, future pirate, we expect you will, too. Q: When did you know you wanted to be a chef, and how did you begin the empire you’ve so quickly built? Brian Malarkey: Through failing at other professions. (laughs) I studied business in college, because that’s what my stepfather and father did. I spent more time perusing bars in Portland than going to school. So, I moved to Santa Barbara City College— where all good flunkouts go—where I got into doing history and 22 |
| MAY 2014
theatre arts. My father came down to watch me in a community play, and after the show, my father (who enjoyed his Hennessey a lot, and thus said exactly what was on his mind) told me I might want to consider another profession. So, there went my acting career, but the whole time I had always been cooking for friends and family. So he said, “You love cooking so much—why don’t you go to culinary school?” So at 20, I went to culinary school. My very first restaurant job was down here at Citrus on Melrose. I lived in Santa Monica, and I remember driving the slow way to work so I could cruise down Sunset Boulevard just to drive through the windy road really, really fast from here to Bel Air. Q: So you’re coming back to your restaurant roots—where it all started. BM: It’s so crazy; it’s completely full circle. Q: Do you think that your past life in theatre plays into your role as animated restaurateur? It seems that you’re personality really comes out in your concepts—it’s like glimpsing the different facets of Brian Malarkey. BM: Absolutely. Without the theatre of it, what would the culinary world be? The culinary world is very much like the fashion world—trends repeat themselves. For a while, we got super rustic with food, and now we’re getting prettier again. If we were doing this interview at Searsucker, I’d be wearing a plaid shirt with a Searsucker vest. Q: You seem to be taking over Southern US (San Diego, LA, Austin and Scottsdale) with your wittily named and extremely popular restaurants from your Fabric of Social Dining brand. Tell me about some of your concepts. Which of your concepts is most challenging? Do you have a favorite? BM: We’ve really fine-tuned ourselves and realized that the small, neighborhood restaurants really weren’t for us. So, we’re focusing on opening more of the big, fun, lively venues with the expansion of the Herringbone and Searsucker brands. They’re the ones that seem to be really reaching a lot of people and resonating well. With Searsucker, she is completely playful and does what she wants to do—she has a big attitude—whereas Herringbone is a little more mature with respectful foods that are a little more specific and dialed in. This Herringbone location is even a little more sophisticated than our first. What’s really great is that we’re really able to touch all generations. Q: How did you choose the Mondrian here in West Hollywood as the location for your second Herringbone? BM: It was more about them choosing us. James Brennan, my partner, is always instrumental in the expansion and location. This was one of his favorite places in the world. He used to come to Asia de Cuba with his wife Lauren. I didn’t specifically know Asia de Cuba, but I knew and loved the nostalgia here and wanted to be a part of it. It was iconic but had become a little
“One of my proudest moments ever was when my brothers and I went to the Breeder’s Cup Race, and we were staying at the Mondrian. We’d had a lot of cocktails, so we were feeling good. We got back to the room at like 12:30am, and I said, “Oh my God—let’s order room service—it’s my food!” (laughs) And, we ordered the menu! That was a little touch of magic.” -Brian Malarkey
“I think my seafood focus really stems from summering on the Oregon Coast in Gerhard, Oregon. My dad had a place down there, which was also where James Beard used to summer. He stayed right next to my grandmother, and they actually cooked together.” -Brian Malarkey
bit stagnant, so now we opened it all up and you can see all the way through to the view. It feels so good at night. Q: Describe Herringbone’s style of food. What does the statement “Fish Meats Field” represent? BM: It’s eclectic American. We take a lot of classics and have fun with them—like the shrimp cocktail and pair it with a different kind of cocktail sauce; we serve our ceviche with the head on; we do an Oscar and a lobster thermador. The “Fish Meats Field” is really us having as much fun attempting to do as many twisted surf and turf dishes as we can. We have a lamb and smoked trout tartar on the menu, as well as a clam and bone marrow flat bread. We’ve never been defined by a style—we let the building talk to us. The menu is even about the building. The food here is really starting to develop into the Mondrian. We’re also doing things like room service and banquets and pool service, as well as a taco bar for the Sky Bar. Q: If I were a first-time diner at Herringbone, what would you recommend I order? BM: Anthony Sinsay, our chef de cuisine, proposed doing carne asada fries, and wanted to call the dish SD & LA. And I thought, why not? We’ve had several reviews come out about the food, and these carne asada fries have been said to be the best thing on the menu. Another review pointed out that we have carne asada fries on the menu next to caviar, and that’s pretty fun. Whereas Searsucker likes butter, Herringbone likes olive oil—it’s us growing up.
Q: After eating at some of your restaurants, I get the sense that your food is very seafood centric. Where does that stem from—perhaps your time at the Oceanaire? BM: I really learned a lot about seafood at the Oceanaire, because we had so many different varieties, getting to learn how to properly butcher the fish, learning the sustainability and the seasons, but I think it all really stems from summering on the Oregon Coast in Gerhard, Oregon. My dad had a place down there, which was also where James Beard used to summer. He stayed right next to my grandmother, and they actually cooked together. We would get live dungy crabs, take them home, dip the pot in the ocean, build drift log fires, boil the water right there, and cook it on the beach, and just let the crab run down your chin. Q: Speaking of kids, you have three-year-old twins, Sailor Elizabeth and Miles James, and a five-yearold son, Huntington O’Neil—who I got to meet at our last interview. BM: Hunter is in kindergarten, and he just ran four-and-a-half miles in 40 minutes in a jog-a-thon yesterday! He just got a 75-mile ribbon the other day! He’s the fastest kid in the world. I’m gonna have to get this one a Nike sponsorship. Prefontaine! (laughs) I don’t know if he’s Prefontaine or Forest Gump, though…I’m still trying to figure that out. Q: Do your kids like to cook with you? BM: My favorite part of growing up was hanging out and cooking with my family. So with my kids, we do
Seafood Sundays every Sunday. Point Loma Seafood is right down the street, so we hop in the golf cart, and we cruise down there and get dungy crabs or local lobsters. The other day, my three-year-old said, “Daddy when you get home, can you get us some clams?” They love shrimp and scallops—everything. It’s weird. We start about 4pm on Sundays, and the good thing is that the trash gets picked up on Monday mornings. (laughs) Q: Do your kids watch Daddy on TV? BM: We have “The Taste” trophy at home, and not a week goes by that they don’t take it off the shelf and say, “Daddy, you won ‘The Taste!’” Q: You mentored the chef that won Season 1 of ABC’s “The Taste.” Would you do another TV show? BM: They have shot London and the second season of “The Taste.” It was really, really fun, and I would have liked to have the opportunity to try and go back and win it again—pretty positive I would have (laughs)— but it was a stepping-stone either way. I am actively pursuing shows. I’m flying out tomorrow morning to go shoot a seven-day tour of Texas for Men’s Journal. And, Herringbone will be represented at the Kentucky Derby on the first Saturday of May. Q: Do you watch cooking shows, and if so, what are a couple of your favorites? BM: I used to watch a lot of cooking shows. I still want to do that show where it’s just the camera and me—you know, the Rachael Ray, the Bobby Flay— just cooking. I like the shows where you get the story | MAY 2014 | 23
a little bit more. I like to watch shows like “Restaurant: Impossible.” I’ve also tuned into Guy’s “Diners, Drive-ins and Dives,” because I get to learn about a neighborhood—a different community. There’s a definite lack of culturally relevant cooking shows, I think. I’d like to know a little bit more about the chefs and the ingredients. Everything is just so five seconds now, five seconds now. It’s like the MTV generation is watching cooking shows now. Q: I think that’s because they are. Tell us something your fans might learn about you if you had your own cooking show. BM: I think that they’re learning. I am a cowboy. I was raised on a ranch in Oregon. Q: Wait—is that where the idea for Burlap came from? BM: That’s exactly where Burlap came from! That’s actually where Searsucker came from, too—my love of horse racing. Something else you might not know—my mom has a chimpanzee sanctuary in Bend, Oregon. There’s a left turn for you. (laughs) We always had weird pets like raccoons and skunks growing up. Now, I have eight brother and sister chimpanzees. My Mom rescues the chimps from exploitation in Hollywood. You can support her cause at www.Chimps-inc.org
& Commerce, because they’re always doing something really fun. And, of course, I come to Herringbone for LA’s best lounge party of the summer. Q: If you hadn’t made a career out of food, what would you be doing? BM: I would consider a couple of options: I could be a grade-B actor, a horse trainer of race horses like Charles Whittingham, or my good friend Mike Mitchell who is a horse trainer in Santa Anita. I still think I will retire one day, and be a horse trainer. Win the Kentucky Derby, you know, just small little goals. I could be a pirate—a happy pirate—just leave and live on a boat. Right now, if I could do anything in the world, it would be load my family up on a boat, and explore the world and fish off the back of the boat the whole time. We get one shot at this life, and I want to see it all. Let’s go check out the Mediterranean for a while or Southeast Asia or Australia, New Zealand, you know—over and out. I mean, I have a big ego and I like the spotlight, but man, put me on a boat with a fishing pole and my family… I get inspired when my son says things like, “Daddy, what if there was no work and no school? We could go fishing every day!” We like to go fishing around San Diego on our days off. Yesterday, during the football game, he said, “Daddy, the twins are sleeping. Let’s go fishing!” So, we jumped in the golf cart and went fishing.
Q: Do you have a favorite chimp sibling? BM: I’m a Topo fan. He was our first chimp. After the chimps are around five years old, they can get really mean and aggressive, so you’re not supposed to go in their cages. Topo is 40-years-old now, but every time I go home, I still jump in the cage and wrestle him. All I have to say is “Topo—Brian’s home,” and he gets really excited. (makes remarkably realistic monkey noises) Q: If you were stranded on an island, what would you like your last meal to be? BM: I’m out there like Tom Hanks in “Cast Away”—I’m not going to have a last meal. I’m going to be the Tarzan of the ocean, fishing, getting crabs and lobsters, hook up with a mermaid if I have to. I’ll evolve into a sea-going creature. Q: Of course you would! What’s the best part about your job? BM: That everyday is a new day and the fact that I love my job and that we get to play with food. I was on KTLA this morning, and they asked me, “How do you keep opening restaurants with so much energy?” When you do something you love, it’s just fun. I throw a party every night. That’s what I do. I provide people with a place to enjoy, eat, drink and form memories. Q: What has been your proudest moment as a chef and restaurateur? BM: There have been some huge highlights. We cooked the 2013 James Beard Foundation Book, Broadcast & Journalism Awards at Gotham Hall for 550 of the most influential people in the culinary world—out of the coatroom. That kind of takes every Top Chef challenge and makes it tame. We shipped 1800 pounds of product for the event, and we essentially had to cook in hot boxes. It was operation no chance to succeed. But, one of my proudest moments ever was when my brothers and I recently stayed at the Mondrian. We’d had a lot of cocktails, so we were feeling good. We got back to the room at like 12:30am, and I said, “Oh my God—let’s order room service—it’s my food!” (laughs) And, we ordered the menu! That was a little touch of magic. Q: What fellow chef or food critics were you most nervous to cook for, and why? BM: I think it’s more of an excited energy, not a nervous energy. On “Top Chef” there were a lot of talented people. Tom Colicchio was obviously one of the biggest. He was the head judge and he’s eaten all this amazing food and has won so many James Beard Awards. I had Ming Tsai in my restaurant Searsucker one time, and I was a little nervous about that. We gave him this tongue and cheek dish, which was beef cheek and veal tongue. He said it was one of the best dishes he’d had in years, so that was very exciting. Then, we had Gordon Ramsay in for dinner one night, and that was fun. The restaurant was packed, and I walked up to him and said, “Hey Chef—do you think you can you save the place?” (laughs) And, in his very frank British accent, he said, “F@*k you.” Q: Okay—I have to ask: How do you come up with the ideas for your print ads? The one where you’re sitting on a donkey backwards cracks me up every time I see it. BM: (laughs) Yeah that was Bex Brands. We did a Christmas Story ad, and I thought it was hilarious, but some people think it’s too silly. The name of my restaurant is Searsucker—the word “suck” is in the middle of it. We like to laugh at ourselves. We have fun. We’ve done some silly things. The thing is, when people walk into our restaurants, we don’t want them to feel tight. It’s just food—have fun! I can’t stand those chefs that say, “Oh, you must eat the dish this way,” or (with a French accent, naturally) “be quiet in the dining room so others can focus on the food.” It’s not just about the food. It’s about everything—the laughter, the energy, the comfort of the chair, the style, the setting, the music, the cocktails, the style. The most important thing to come away from a meal with is great memories and great conversation. All I am doing is facilitating your memories; although, I’m going to give you great food, too. Q: What are some of your favorite restaurants to dine at in Southern California— other than your own, of course? BM: I love some of the restaurants up here—I always hit Gjelina when I’m in town, I’ve been stopping and getting drinks at Eveleigh on Sunset, I love Mario’s Mozza down the street. In San Diego, I love to go have drinks at places like Craft 24 |
| MAY 2014
“When you do something you love, it’s just fun. I throw a party every night. That’s what I do. I provide people with a place to enjoy, eat, drink and form memories.” -Brian Malarkey, Chef/Partner, Herringbone West Hollywood
THE REVIVAL OF
RAW BARS & TARTARES These Succulent Seafood Selections Represent the Raw Deal
WRITTEN BY: JUSTIN EVANS | PHOTOGRAPHY BY: ANGELICA BONGIOANNI Twenty-first century people like to think that we’re innovators. We’re always after the next, big, new, better thing. We live in the iAge. Whole lifestyles will be obsolete by the time I finish writing this sentence (yes: that’s the sound of the rare two billed beard-blogger going extinct). But really, how many discoveries or inventions have changed the course of human history in any fundamental way? I can count three. Things definitely got a lot better after we finally learned how to really use electricity. Before that, there were no smart phones or computers. There weren’t even refrigerators, really. What about before electricity? Agriculture was another big change. People got to quit hunting and gathering, for better or worse. We get to eat bread (and say what you will, bread is glorious). And even earlier, our hunting,
gathering ancestors made the big discovery: fire. It keeps us warm (okay, not such a big deal in California, but have some sympathy for your great grandparents over in England or Korea or South Dakota), lets us boil water, and, of course, means we can cook food. The ability to cook food was so important that my Anthropology 101 professors used to say that the difference between civilized and uncivilized people came down to whether they cooked their food or not: cooked food is civilized. Raw food—the kind of thing you can get without fire, or even without agriculture—that is deeply, deeply uncivilized. Basically, only animals would eat raw food. Well, they used to say that. Now, we know better. If you want to experience the wave of the civilized future—the revival of food’s roots—go raw.
SUGARFISH 600 W. 7th St Los Angeles, 90017 213.627.3000 www.sugarfishsushi.com
| MAY 2014 | 27
S
SUGARFISH 600 W. 7th St, Los Angeles, 90017 213.627.3000 www.sugarfishsushi.com
Sushi certainly isn’t the next big innovation: it was introduced to Japan (surely one of the most civilized nations) in the eighth century. America cottoned on sometime in the 1960s, but for some reason, they decided to use avocado rather than fish. Behold, the California Roll! Well, there’s a lot more to sushi than that, and the chefs at Sugarfish are here to give us a taste of traditional Tokyo-style sushi. At Sugarfish you get a more budget friendly chance to see what all the fuss was about at Kazunori Nozawa’s exclusive Studio City restaurant Sushi Nozawa, which closed in 2012. At the downtown Sugarfish, Kazunori’s son, chef Tom Nozawa, has inherited his father’s skills, and added some of his own. Inside, the light bulbs bubble towards the ceiling and the walls ripple like a koi pond’s surface, but the walls are metal, and concrete pillars remind you that you’re still in the city. It’s like a fishbowl, but seen from the perspective of a fish: it’s comfortable and homey. You, like a fish, feel slightly superior to the poor beings walking past outside your window. And there’s the promise of all the food you can eat. The simplicity of the interior
NATIVE KNOWLEDGE Sugarfish stresses tradition, which means passing it on to the next generation as well as collecting it from the previous one. So the menu is built around sustainable fishing practices, and they don’t serve Bluefin tuna, which is on Greenpeace’s Red List.
28 |
| MAY 2014
reflects that of the food. Chef Tom chooses the fish by hand each day, and lets the ingredients in all the dishes stand on their own: the rice is warmer than you might be used to from Edo style sushi, and more flavorful; the ponzu sauce is delicate; and otherwise there’s nothing to distract you from the fish, which melts in your mouth like sugar melts in a happy toddler’s hand. Despite the high quality of the food, there’s none of the flash you might expect from a sushi restaurant. The kitchen is tucked out of sight, so the staff can focus on getting the food right rather than putting on a show. There’s no stress when it comes to ordering, either, since the staff know what’s freshest and most flavorful on that day. Let the experts guide you: order from the traditional ‘trust me’ menus, and you’ll get the day’s best food, perfectly prepared. As a special bonus, unlike a sticky fingered toddler, you’ll feel good, and good about yourself, once you’ve finished your sashimi, crab hand roll and bottle of Superdry sake by Sushi Nozawa. After all, you’ve just taken part in a ceremony that stretches back across centuries. What could possibly be more civilized?
Let the experts guide you: order from the traditional ‘trust me’ menus, and you’ll get the day’s best food, perfectly prepared.
T
THE HUNGRY CAT 1535 Vine St, Los Angeles, 90028 323.462.2155 www.thehungrycat.com
Well, maybe you’re less Samurai, more Stringer Bell. Or maybe you just prefer your seafood from the East Coast rather than the Far East. For you, my friend, there’s The Hungry Cat, hidden away off Vine Street in Hollywood, and with another branch in Santa Monica. Chef David Lentz grew up in Maryland, and his restaurant will remind you of meals from your Chesapeake Bay childhood, when family and friends gathered around a brown-papered table to share a pile of fresh seafood, happily licking your fingers to make sure you got everything from the day you could—even if, like me, your only experience of Maryland is the complete DVD box set of “The Wire.” The focus here is on approachable, seasonal food, bought from locals whenever possible. On the day of our visit, they offered Chesapeake Bay, Cape Cod Petite and Kusshi oysters, as well as Hamachi topped with Brussels sprouts leaves, peanuts and a gentle aji amarillo sauce. The cocktails draw rave reviews even from other chefs. They change with the seasons just as the food does, and the liquor is artisanal—but even with all those alterations, the Greyhound remains a reliable favorite. So grab one of those and a seat by the raw bar, where you can watch the chefs prepare your food with a glass of wine, just as you’d sit at a friend’s kitchen bar and watch them. Of course, if your friends are like mine, they probably don’t have two or three in-house smoked and cured fish for you to nibble at while they’re preparing your lobster. They might not pickle their own vegetables each season. I bet your friends don’t even make their own merguez. I think we need new friends, chef friends, perhaps chef friends who’ve taken in two stray black greengray eyed cats that eat as much as working dogs and have figured out how to open refrigerator doors? Portraits of the original hungry cats dot the walls— Lentz says he opened the restaurant mainly to keep them fed—but they won’t show up to steal from your plate (although, they could work out how to do it, if they wanted to).
R
ROCK’N FISH 120 Manhattan Beach Blvd Manhattan Beach, 90266 310.379.9900 www.rocknfishrestaurants.com
Once you’ve had all that dessert, of course, you might want a meal, too; luckily, since 2000, there’s been a branch of Michael Zislis’s Rock’N Fish just around the corner at Manhattan Beach. The high ceilings, dark wood and booth seating remind me of a comfortable pub, the kind of place you could stay inside all night. At Rock’N Fish you’d spend most of your time admiring the plethora of liquor displayed on the dangerously high shelves behind the bar. Provided you order with enough cunning, the nimble staff need a ladder to make even basic well drinks, though the house specialty, which requires no ladder, is the Navy Grog, spiced rum with tropical juice. If you prefer the grape, they’ve just streamlined the wine list to focus on Californian wines, Italian Pinto Grigio, Australian Shiraz and the odd South African Syrah. I was sad to hear that patrons can no longer pose on the bar’s ladder for photos. General Manager Gerry Martel refused to confirm that a drunken tragedy lay behind this draconian law. Once you’re done admiring the drinks list, you can take time to try Chef Shaun Dry’s variants on all kinds of American regional cuisine. The menu is huge, and changes often, but keeps a strong core of favorites like the San Francisco Cioppino and a Maui Style Ahi Tuna Poke. He focuses on fresh, seasonal ingredients, getting the best taste without sacrificing affordability, so Rock’N Fish could be your new neighborhood place: you know what you’ll get every time, and every time it’ll be good food served by staff who are having a great time.
NATIVE KNOWLEDGE If FwD was a haircut, it’d be the high-art mullet staffed by laid-back party people who are all business when it comes to their world-class food.
F
FISHING WITH DYNAMITE 1148 Manhattan Ave, Manhattan Beach 90266 310.893.6299 www.eatfwd.com
Another East Coast seafood option is Fishing with Dynamite, which opened in April 2013; Chef David and the incredibly friendly staff add West Coast flair to the East Coast staples. What could be easier than a great seafood restaurant in Manhattan Beach? The oysters are set out on view (for our visit, a range from Maine, Virginia, Washington and Prince Edward Island), but they were less interesting than the quirky art, all taken from the chef’s private collection and hung by the man himself—a cook and an amateur curator? And just as impressive are the glorious, semi ‘70s-style, locally sourced floor tiles and matching trivets. If FwD was a haircut, it’d be the high-art mullet (wait, bear with me), staffed by laid-back party people who are all business when it comes to their worldclass food. Favorites on the rotating menu include Gulf Coast Po’ boys, black miso cod and crab cakes; we tried the Hamachi with avocado, radish, serrano and shiso in a light ponzu sauce, which was perfect, but, yawn, you expected that. The surprises come with 1) the wine list, which 30 |
| MAY 2014
features enough old reliables that nobody could be intimidated, but adds in enough odd twists (Slovenian Pinto Grigio? Who knew?) to satisfy the oenophiles; 2) the wide range of draft beers, ten of the things, from pilsner through saison to stout; and 3) the glorious, knee-dissolving desserts. I ask you, reader, no, I order you, to dog-ear this page. Now, drive to Manhattan Beach, request and then consume the pretzel and chocolate bread pudding; scrape the last of the salted caramel sauce off the plate with your finger or tongue if need be, lick up the last drips of the house made ice cream like a starving dog, and then return to the magazine. Are you back? Remember, it was I who told you about that. You’re welcome. The key-lime pie is just as good. Disclaimer: Fishing with Dynamite strongly opposes actually fishing with dynamite. They support the use of responsible fisheries. Please leave fishing with dynamite to explosives experts who are certified by the EPA.
He focuses on fresh, seasonal ingredients, getting the best taste without sacrificing affordability, so Rock’N Fish could be your new neighborhood place: you know what you’ll get every time, and every time it’ll be good food served by staff who are having a great time.
B
BLUE PLATE OYSTERETTE 1355 Ocean Ave, Santa Monica, 90401 310.576.3474 www.blueplatesantamonica.com
Okay, all that American stuff is fine, but the rest of the world knows its seafood as well. Luckily, if you’re looking for Olde European charm, the West side has a pair of great French style bistros. As a special bonus, neither of them add a gratuitous ‘e’ to the end of their words. Blue Plate Oysterette (that’s a legit ‘e’—I swear) opened in Santa Monica in 2009. It’s a cute little place with some outdoor seating, with blankets to cushion your bum or, in the unlikely event of a chill, warm your lap. The interior is French/East Coast, combining tin ceiling and what feels like maritime lamp lighting. BPO’s small size means you might have to wait, and the exceedingly impatient should plan for a weekday trip. But most people will enjoy the wait as much as the meal—grab a drink, take a seat and watch the ocean, or just cross the road for a short walk along the shore. They’ll call when your table is ready. Once you get settled, you’ll see that the most impressive thing about BPO’s menu is its range. It brings raw in three European languages— oysters from Washington, Maine and Virginia; barramundi ceviche; scallops crudo with macerated blackberries, kiwifruit and prosecco. If you’re tired of the old world, prepare yourself for chef Paolo’s influence. He’s worked his way up from the line to head chef, and has added a little Peruvian influence with Paiche from the amazon and the seafood tower of lobster, oysters, clams, mussels, prawns, crab claw and scallops, from Piura, naturally, the last of which are served in a slightly sweet soy mirin sauce. If you think you’ve spotted a hole in the menu, expect to see it filled: they even fly in clams from Maine for their authentically East Coast steamers. If you want to wash all that worldly food down, you’re in luck, too. The wine list is as diverse as the menu, and if you need to drive, they offer most selections by the glass. Wine list watchers might have seen restaurants offer bottles of Txakolina and Picpoul de Pinet, but not many offer them by the glass. And despite all of this fanciness, the staff are some of the most pleasant people you’ll see working in a kitchen.
Blue Plate Oysterette is a cute little place with some outdoor seating, with blankets to cushion your bum or, in the unlikely event of a chill, warm your lap.
NATIVE KNOWLEDGE You can’t go wrong with summer in Santa Monica, but chef Paolo recommends an early evening outdoor table in winter as the best time and place: not only will you get the perfect West Coast sunset, but it’s harvest season for mussels, oysters, sea urchin and more.
32 |
| MAY 2014
S
NATIVE KNOWLEDGE
SALT AIR BEACH BISTRO
Salt Air Beach Bistro uses fortified wines, locally sourced bitters and house made syrups for all their cocktails, so although you can find old favorites on the menu, they’ll all have a fascinating twist.
1616 Abbott Kinney Blvd, Venice, 90291 310.396.9333 www.saltairvenice.com
Salt Air Beach Bistro opened on Abbott Kinney Blvd in Venice in 2013 after a simple thought: Venice is a beach town, Abbott Kinney is a major food and shopping street. Why not serve great seafood on Abbott Kinney? SABB is indeed a bit like a bistro, a bit like a brasserie, and it’s certainly a bit beachy; outside might be hot and filled with stressful thoughts of your job or any of the other million things that can and will exhaust you, while inside is a holiday from the entire world: sky lights, soft white walls and ceiling, a huge wall mirror and a glassed in kitchen so you can see the oysters of the day (e.g., Blue Point from Long Island, Barnstable from Cape Cod) lying on a bed of ice. SABB whispers, “welcome, take a seat,” and brings you a High Ball on ice: cardamaro, lime, house-made ginger beer and forbidden bitters from LA’s own Miracle Mile Bitters Co. Then, it puts on your favorite music. It’s like a massage for everything other than your body, before you even take a bite. Once you’ve calmed down enough to eat, you’ll be pleased to learn that Chef Greg trained with Jean-Georges Vongerichten, among others. He recommends the whole fish preparations, eaten family style—for instance, the panseared black bass or the deep fried red snapper—and to go along with it, the mushroom toast or root vegetable salad. Alternatively, just double up on the fried with salty, puffy, charming Fish Skin Chips. Between the fantastic food and neighborly atmosphere, SABB has built up a great base of return customers. You should become one.
SABB whispers, “welcome, take a seat,” and brings you a High Ball on ice: cardamaro, lime, housemade ginger beer and forbidden bitters from LA’s own Miracle Mile Bitters Co. Then, it puts on your favorite music. It’s like a massage for everything other than your body, before you even take a bite.
H HINOKI & THE BIRD 10 W. Century Dr, Los Angeles 90067 310.552.1200 www.hinokiandthebird.com
34 |
| MAY 2014
So you’ve been to all those restaurants, in search of taste and aroma—you've been around the world already. But there’s probably one place that just keeps on pulling you back... Wait, now we’re in the plot of the story behind Hinoki & the Bird: the bird flies around the world looking to try new foods; it flies to Vietnam and Korea and Thailand and as far as California, but it always returns to its favorite Hinoki (cypress) tree, which has a smell like no other. Hinoki-the-restaurant fits that description, too; surrounded by hotels and anonymous architecture, you enter by an invisible door, which teleports you away from the far too common concrete madness of Southern California into a calm, sleek enchantment, unfinished wood walls, a high wood-beam ceiling and a glass fourth wall that leads onto a patio straight out of a fairy tale. Chef Kuniko and David Myes opened Hinoki in December 2013. They’d grown a bit tired of the fine dining at their previous restaurant, Sona, but not of the standards that they’d set there, so at Hinoki you get all the service and style, with a much more laid back feel. The focus is Asian influenced meals made from Californian produce, where available, and the dishes are simple: they have few ingredients, but the few are put together in a perfect ratio. It’s the kind of thing only the best chefs can pull off, because when you’re serving snapper with nothing more than a bit of grapefruit, crispy rice and a blossom, anyone can tell if something goes wrong. Of course, nothing goes wrong, and
visitors have been filling both the indoor and patio areas ever since opening night, demanding lobster rolls, marinated tuna with lemongrass salad, chili crab toast, beef tartar and the hinoki-scented black cod. This year, Hinoki will introduce a range of new noodle dishes, particularly on the lunch menu, including ramen with a veal short rib and ginger broth—but since the bird has flown around the world in search of flavor, and since everyone has their own version of noodles, things could get even more adventurous. The cocktails match the food perfectly: consultant Sammy Ross has put together a list of simple but difficult to perfect drinks, like the Gordon’s Cup with Szechuan pepper, the Griffith Park Swizzle, and the fascinating Nakatomi Plaza, with choya plum wine, yamakai and fresh pressed green apple. There’s also a great selection of wine; you get a choice of producers from the big European districts by the glass and a wider range on the bottle list (Norman Cidre, anyone?). So take a break, dear reader, from our constant innovation— sometimes Vorsprung is less important than quality, and Technik can do more harm than good. There’s always something worth doing without the latest gadgets, even if those gadgets are, say, stoves or agriculture. Civilized people have always understood that, no matter which continent they live on; all of them have some version of raw food that’s worth a try.
At Hinoki the dishes are simple: they have few ingredients, but the few are put together in a perfect ratio. It’s the kind of thing only the best chefs can pull off, because when you’re serving snapper with nothing more than a bit of grapefruit, crispy rice and a blossom, anyone can tell if something goes wrong.
NATIVE KNOWLEDGE For this year’s experiment, chef Kuniko will be pickling vegetables in koji, a rice culture.
HINOKI & THE BIRD 10 W. Century Dr Los Angeles 90067 310.552.1200 www.hinokiandthebird.com | MAY 2014 | 35
TASTING KITCHEN 1633 Abbot Kinney Blvd Venice, CA 90291 310.392.6644 www.thetastingkitchen.com
PHOTOGRAPHY BY: DHRUMIL DESAI
36 |
| MAY 2014
"It was like a dance floor where you get tapped on the shoulder and you’re out. Then, some new person comes in and starts dancing.”
A PLETHORA OF CHEFS
| MAY 2014 | 37
"Michael's has been around for over 35 years, and for good reason. The freshly inspired food and gorgeous garden patio make this a real Santa Monica gem.”
"Duke’s Malibu is truly a beachfront destination where our guests enjoy fresh coastal cooking in honor of the great Duke Kahanamoku.”
38 |
| MAY 2014
MICHAEL’S SANTA MONICA 1147 3rd St Santa Monica, CA 90403 310.451.0843 www.michaelssantamonica.com
DUKE’S MALIBU 21150 Pacific Coast Hwy Malibu, CA 90265 310.317.0777 www.dukesmalibu.com
| MAY 2014 | 39
THE STRAND HOUSE 117 Manhattan Beach Blvd Manhattan Beach, CA 90266 310.545.7470 www.thestrandhousemb.com
WARWICK 6507 W Sunset Blvd Los Angeles, CA 90028 323.460.6667 www.warwickla.com
40 |
| MAY 2014
"Down at the beach, overlooking the Pacific Ocean, The Strand House rises elegantly and iconically above the breakers.�
"One of the things that really made this club great back in the day was its amazing venue right on Sunset. So I started thinking: what if it had the style and ambiance of a European lounge with a proper cocktail program, music, premier hospitality in a great space that’s not just another place following the trends?" -Jeffrey Best, Partner, Restaurateur and Events Impresario, Warwick
| MAY 2014 | 41
vs the TASTEBUD TAKEDOWN
SUPERBA 533 Rose Ave Los Angeles, CA 90291 310.399.6400 | www.superbasnackbar.com
42 |
| MAY 2014
open
your mouth Presenting Our Picks for LA’s Best Bites
WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHY BY: AMANDA PROUDFIT
W
hat is our definition of the “best bite?” It’s that perfect balance of flavors, combining acidity, sweetness, salt, heat and a touch of zing to create that best-thing-you’ve-ever-tasted-in-your-life occasion. It’s that moment when you’re posting a picture to Instagram so people believe what you’re talking about when you tell them how amazing it was. It can also be the inaudible sound of pleasure exhaled after that initial taste—that visceral juncture where you take a second to really appreciate all the hard work and attention to detail that went into creating the dish of which you just took the best bite ever. With the abundant array of quality cuisine that LA has to offer, we attempted our quest for locating the “best bites” along the coast. Each restaurant we ventured to offers amazing quality and seasonal cuisines that are light years beyond what we’ve ever ventured to try. We believe you will encounter the same experience— perfection. Whether you’re into classy caviar plates or unconventional comfort food, there truly is something for every palate.
Check out our picks and decide which location to visit for your next “best bite.” | MAY 2014 | 43
Lobster Bolognese by Chef
Josiah Citrin (Serves 6)
Ingredients: • 3—11/4 pound live Maine lobsters, cooked, claws and bodies shelled, cut into small dice BOLOGNESE SAUCE • 1 medium sweet onion, cut into small dice • 3 cloves garlic, cut in half, germ removed • 1 tablespoon unsalted butter • 3 pounds vine-ripe tomatoes, peeled and seeded • 1/2 cup chardonnay, reduced to 1/4 cup • 1/2 cup Lobster Stock • 1/2 cup Chicken Stock • 1/2 cup Veal Jus • Sea salt to taste PASTA • 8 ounces fresh capellini • 1 cup Mushroom Stock • 1 cup truffle juice • 1/4 cup cream • 2 ounces unsalted butter, cut into a small dice • 2 ounces Brown Butter • Black truffle oil • Sea salt and freshly ground white pepper to taste • A few drops freshly squeezed lemon juice BROWN BUTTER (makes 3 cups) • 1 1/2 pounds unsalted butter
Directions:
best bite:
Put the butter in a 3-quart pot. Melt the butter over high heat and bring to a boil (about 15 minutes). Skim off the milk solids that float to the top. Continue cooking for approximately 1 hour. The butter should be dark brown and have a nutty aroma, and the bottom of the pot should be black.
EGG CAVIAR Mélisse 1104 Wilshire Blvd Santa Monica, CA 90401 310.395.0881 | www.melisse.com
Winner: Best Bite Be prepared for an elegant and mature evening at this Michelin starred restaurant, featuring traditional French cuisine. Not only is the presentation of the egg caviar breathtaking, but so is the amount of flavor that Chef Josiah Citrin is able to pack into this tiny vessel. Inside this little present features a soft poached egg with lemonchive crème fraiche, American Osetra caviar, served with a pastry for dipping. And to our surprise, the delicacy that is required to execute this dish can also be seen elsewhere throughout the menu. The Lobster Bolognese with fresh capellini, basil and brown butter truffle froth was to die for as well. One of those inaudible sounds I mentioned came out of me. It’s that moment when you know you’ve found the best bite. I would compare this
NATIVE KNOWLEDGE: Mélisse was named after the lemon balm herb that’s indigenous to the Mediterranean.
44 |
| MAY 2014
restaurant to an art gallery. It felt like works on exhibition were presented to me on the white linen tablecloths. Fortunately, the rules here are different; you’re encouraged to touch your food. Don’t bother with the menu either. Just ask Chef Josiah to take care of you, and you’ll receive the most enjoyable eating experience you’ve ever had—promise. Make sure to grab a copy of his cookbook, In Pursuit of Excellence, so you can attempt to recreate some of his beautiful recipes at home.
Strain through a cheesecloth-lined chinois into a shallow dish. Let it cool at room temperature for about 1 hour. Chill in the refrigerator until solid. Cut into small dice and store in a freezer bag in the freezer until needed. LOBSTER BEURRE MONTE • 1/2 cup Lobster Stock • 8 ounces unsalted butter cut into small dice • Sea salt and Espelette pepper to taste • A few drops freshly squeezed lemon juice TO FINISH • 3 tablespoons Brunoise Vegetables • 2 ounces black Perigord truffles, crushed with a fork and finely chopped (optional) • 6 opal basil leaves, cut into small dice • 6 sweet basil leaves, cut into small dice • 2 tablespoons fruity extra virgin olive oil • Sea salt and freshly ground black pepper to taste BOLOGNESE SAUCE Combine the onion, garlic and butter in a pot. Set over medium heat and season lightly with sea salt. Cook the onions until they are soft and translucent (about 5 to 7 minutes). Add the tomatoes and heat through,
season lightly with sea salt and when the tomatoes are hot, add the chardonnay, bring to a boil, then reduce the heat to low. Cook on low, (stirring often and being careful not to let the sauce burn on the bottom), until all the liquid has evaporated and the sauce is thick (about 45 minutes). Pass the sauce through a food mill into a stainless steel bowl then set that bowl over a bowl of ice and stir to cool. BROWN BUTTER TRUFFLE FROTH In a deep pot over medium heat, reduce the Mushroom Stock by half. Add the truffle juice and reduce by a quarter. Add the cream and bring the mixture to a boil. Remove from the heat and add the butter, Brown Butter and truffle oil while blending with an immersion blender until frothy. Season to taste with sea salt, white pepper and a few drops of freshly squeezed lemon juice. Keep warm in the pot. LOBSTER BEURRE MONTE Reduce the lobster stock until only 1 tablespoon remains. Remove from the heat and gradually whisk in the butter a little at a time until emulsified. Season with sea salt, Espelette pepper and few drops of freshly squeezed lemon juice. Keep warm. TO SERVE Bring a pot of blanching water (1 tablespoon of salt per quart of water) to a boil. Divide the Bolognese Sauce into two pans (it’s easier to mix and plate using two plans). Add the Brunoise Vegetables and chopped black truffles (if using) to the Bolognese Sauce and heat on medium heat. Add the Lobster Beurre Monte to each pan. Add the lobster and heat until just hot, but not overdone. Cook the pasta for 1 1/2 minutes in the boiling water and divide it into the two Lobster Bolognese pots. Add the chopped basil and extra virgin olive oil. Season to taste. If it’s too dry, add a little more Lobster Beurre Monte. Spin the pasta around a meat fork and lay it down the center of six heated plates. Spoon the Lobster Bolognese in a line over the pasta. Blend the Brown Butter Truffle Froth with an immersion blender until frothy. Spoon the froth over the pasta and serve.
best bite:
pacu ribs
Q&A with Chef/Owner Ricardo Zarate Q: My excitement to try your food was fostered alone by the name and the idea of Japanese flavors in Peruvian cuisine. I never would have thought of that! Can you elaborate on how that idea came about? RZ: Peru has one of the largest Japanese communities outside of Japan, and part of my culinary training was in Japanese cuisine, so there is definitely that influence in all of my food. Paiche is a Peruvian izakaya, and the menu is inspired by both my heritage and my Japanese style of training. Q: I’ve seen pictures of men that were practically bench-pressing these large fish, called Paiche. Can you talk about what you do with this fish in your restaurant? RZ: Yes, Paiche can grow to be 600 pounds! It is truly an amazing fish, and my goal in naming the restaurant was to help raise awareness of it, help keep it sustainable and bring it in front of a mainstream audience. It is a prehistoric creature that was on the brink of extinction because it is an air-breather, so it is very easy to catch when it comes to the surface of the water. The ingenuity of the Peruvian people helped to save it, and now it is farmed sustainably. I prepare the Paiche in several different ways throughout the menu—marinated in anticucho miso and grilled for
46 |
| MAY 2014
the Paiche Lettuce Wrap; raw in the Tiradito, which is the word for Peruvian sashimi—I then top it with aji amarillo lemon vinaigrette, tamari and serve it over sweet potato mousse; and in the Seco De Paiche, which is an Amazonian fish stew cooked in cilantro beer sauce. Q: For our “Best Bite” focus, we are here to taste the PACU Ribs. Without giving away your secrets, can you explain what makes these so amazing? RZ: Pacu is a relative to the piranha. It’s not found on menus often, so it’s an exciting thing to order. For this dish, the key is grilling it over binchotan charcoal, which sears the outside well without interfering with the delicate flesh underneath. Also, we use an anticucho miso marinade, which brings a lot of flavor to the fish along with the braising I do prior to grilling it. Q: What is your favorite toy in the kitchen right now? RZ: I like to sear some of my tiradito dishes with a light blaze from a torch. It adds a slight smoky flavor that I just love, and it doesn’t overwhelm the delicate seafood in a way that grilling would. It’s a perfect blend of cooked and raw. Q: Would you mind tooting your horn a little and talking about your James Beard Award Foundation experience? Are any of the dishes you prepared available on the menu? RZ: Cooking at the James Beard House was a privilege and an incredible experience for me. My goal is to one day win that award, and I’ve been nominated twice, so I loved every moment of it. I prepared a Blue Prawn Tartar for that dinner, which is not on the menu at
Paiche but shares the same flavor profile as the Blue Prawn Ceviche. Q: I always get a little excited when I see pickles on the menu. I feel like there’s a story behind this. What sparked the decision to add these? RZ: Pickles are my favorite thing to eat in Peru and are an important part of the diet there. My mom used to make them for our family, so I put them on the menu, because I love them so much. Q: My good friend is from Lima, Peru. What would you suggest for someone who is looking for a little taste of home? RZ: I would suggest choosing dishes with “Aji Amarillo” and “Rocoto” integrated into them. Both are staple ingredients in Peruvian cooking, and I love using them throughout the menus at all of my restaurants. Also, there are thousands of different varieties of quinoa in Peru, so at Paiche you have to try either the Quinoa con Alverjitas or Ensalada de Quinoa, which is topped with crispy fried quinoa bits. Q: How would you suggest putting an end to this great meal? Dessert or one of those digestives listed on the cocktail menu? RV: Chicha Raspadilla. It’s a shaved ice made from the juice of purple corn, and it’s topped with tangerine sorbet and cubes of frozen apple and pineapple. This dessert isn’t too heavy, so it is a good ending to a full meal. Or, you could just have a shot of Pisco!
best bite:
cheddar bacon biscuits
Paiche
MB Post
13488 Maxella Ave Marina del Rey, CA 90292 310.893.6100 | www.paichela.com
1142 Manhattan Ave Manhattan Beach, CA 90266 310.545.5405 | www.eatmbpost.com
Attention fellow foodies, bring your friends here if you want to impress with your knowledge and appreciation of worldly cuisine. In case you didn’t know, Paiche is a prehistoric Amazonian fish that is featured throughout this Marina del Rey location’s menu. Paiche encompasses Japanese and Peruvian flavors into a fusion of cuisine that brings a powerhouse duo of strong flavors to each and every dish. Apparently Peru has one of the largest Japanese communities outside of Japan. We decided to try their Pacu Ribs, which delivered a delicate fish seared to perfection with an anticucho miso marinade that is packed with flavor. To complement the dish, try Paiche’s Pisco Sour, which is a traditional Peruvian cocktail. Try dining at one of the “chef’s tables” for dinner and a show.
MB Post brings soul to the beach with their playful artisanal menu featuring shared plates, crafted cocktails and small production wines. The cheddar bacon buttermilk biscuits with maple butter are a must try here! These biscuits are flaky, fluffy and fabulous. I loved the gooeyness of the cheddar cheese and the touch of salt added from the bacon. They’re topped off with a sweet, delicious butter. These biscuits are the ultimate comfort food and superior to any other biscuits I’ve ever tasted. And no wonder they taste like home—they were inspired by coowner Chef David’s mother who used to make biscuits for him growing up. Comfort food
Paiche
NATIVE KNOWLEDGE:
Try this off-menu item: 10 oz. Wagyu hanger steak topped with uni butter. Think surf and turf!
encompasses MB Post as a whole, providing each dish with a story and nostalgia behind its fruition onto the menu. Even the design of the restaurant has a story, honoring the fact that the building used to be a Post Office. Chef David is a Michelin starred, well-traveled, soulful person. His inspired conceptualization effortlessly translates into the types of dishes that are available at his restaurant. The places that the chefs have visited or recipes that have been passed down through their families influence a lot of the items on the menu. With this said, whatever you decide to order, just start with the biscuits and work your way down the list of classic fare. The hand written menu changes regularly, but don’t worry, the biscuits are here to stay.
MB Post All of their breads are hand crafted and prepared daily in house!
| MAY 2014 | 47
48 |
| MAY 2014
best bite:
clam & mussel pozole
Rustic Canyon 1119 Wilshire Blvd Santa Monica, CA 90401 310.393.7050 | www.rusticcanyonwinebar.com
Imagine plates being passed around the table, enjoying a moment shared with friends and family while talking about what you’re eating—a supper club, if you will. This is the type of environment that Rustic Canyon facilitates; one that you can expect with its interactive dishes and focus on fresh produce sourced from the local farmer’s market. The energy is apparent here. The clam and mussel pozole verde, the dish we were here to taste, is a family favorite, featuring rancho gordo hominy, green garlic, radish and tortilla. Order your favorite beer and get ready to dive right in. Maybe go with a light beer, so you have plenty of room for this house favorite. Rustic Canyon focuses on a seasonal menu so be prepared to see a completely different menu when you return. But don’t worry, Chef will give you a hug and lead you in the right direction. Everything will be ok. Ensuring that they’re serving only what’s in season and conversing with other local chefs is truly the amazing experience that the Chef translates into each and every dish at Rustic Canyon.
NATIVE KNOWLEDGE: Rustic Canyon offers a menu that is constantly changing to keep the local foodies happy.
| MAY 2014 | 49
best bite:
philly cheese steak & the caprese
best bite:
cauliflower t-bone The Bazaar 465 South La Cienega Blvd Beverly Hills, CA 90048 310.246.5555 | www.thebazaar.com
Winner: best atmosphere
Superba 533 Rose Ave Los Angeles, CA 90291 310.399.6400 | www.superbasnackbar.com
Winner: Most Creative This restaurant is a market driven, locally sourced pastaria, featuring small plates. Come from the beach or dress up for dinner. I love how you can tell from the moment you walk in that this is a place to have fun from the interior design (the space alludes to a swimming pool) to the food (have you heard of a T-bone made from vegetables?). This was my first trip to Superba, and I was dying to try out their infamous vegan-friendly Cauliflower T-bone. Over time, this dish has been tweaked and played with, but the dish that remains is amazing. First of all, Superba’s Cauliflower T-bone has great texture, which can be hard to accomplish with vegetables. It features fried capers and olives, which both add a little punch of salt, edible flowers that brighten the dish, and salsa verde for heat. Overall, this dish is extremely balanced with loads of bold flavors. There is also an earthiness to the dish that is distinct but not overpowering. It’s clear that Superba’s chefs are often playing around in the kitchen to come up with these quirky takes on familiar dishes. They even have a play-doh machine for adults, called an extruder, which currently facilitates a variety of pasta options.
We couldn’t fall in love with just one dish here. They have over 80 options on the menu that are all decadently comforting. With that said, we had to focus on our favorites, so we tried two of the dishes that everyone has been talking about: Bazaar’s version of the Philly Cheese Steak and their Caprese. Prepare to have your mind blown! These dishes are contemporary twists on otherwise traditional classics—starting with the Philly, which was so fun to eat. It was familiar yet I felt like I was stepping out of the box at the same time. It featured air bread filled with aged Fiscalini Cheddar espuma, topped with Wagyu beef Carpaccio, onion jam and chives. Don’t worry—they serve you more than one when you order this dish. Try it with a glass of Cream Sherry. The Caprese brought pleasure to the party, too, with its surprising textures and playfulness. The dish features peeled and marinated cherry tomatoes, pesto, air bread croutons, balsamic reduction and show-stopping mozzarella spheres that burst in your mouth. I can’t even begin to describe these silky spheres, because then it would ruin the surprise. You’ll have to try it for yourself, and order a glass of Sauvignon Blanc for a truly amazing experience. When I wasn’t filling my mouth with food, I couldn’t help but admire the interior design. There is so much to look at! And with a variety of rooms in which to dine—each with its own, unique decor—you really could keep coming back and have an entirely different experience each time.
Superba The Bazaar
NATIVE KNOWLEDGE:
50 |
| MAY 2014
Check the specials board for dishes inspired by the chef’s weekly trips to the farmer’s market.
Stay tuned—a large menu change is in the works!
best bite:
sweet potato gnocchi Joe’s Restaurant 1023 Abbot Kinney Blvd Venice, CA 90291 310.587.0700 | www.joesrestaurant.com
Winner: best hospitality Come to Joe’s to experience a part of Abbot Kinney history. This restaurant has been around for over 20 years, providing a high level of quality to seasonal farmer’s market driven cuisine in a casual, beachy, hip scene. There are paintings from local artists displayed among the walls, and the beautiful, natural light coming in through the windows, showcases the art in such a moving way—much like Joe’s morsels of food. Joe’s Restaurant has such a great staff, and it is clear that everyone is having a good time. Welcoming would be a great word to describe this restaurant. Come here and Executive Chef/ Owner Joseph Miller will take care of you, trust me. I suggest visiting with a large party, because you’ll want to try everything on the menu. They have a mixologist, which also equals a great happy hour. They even make their own wine! We were off to a great start, and I knew the food would stand up next to this amazing hospitality. The diver scallop Carpaccio with daikon radish, shiso, compressed Japanese cucumber and ginger cardamom vinaigrette is a great way to start the meal off. It’s light and refreshing with a pop of brightness. Next, try the sweet potato gnocchi, which is served in a brown butter sauce with hedgehog mushrooms, charred broccolini and shaved pecorino. This dish was by far my favorite at this location. The attention to detail was breathtakingly balanced. I didn’t even have time to Instagram it, because it was gone before I could reach for my phone. After you dine, be sure to check out Abbot Kinney and all the cute local shops surrounding this staple.
NATIVE KNOWLEDGE:
Joe’s Resturant Joe’s Restaurant sources produce from local schools and gardens.
best bite:
braised lamb belly Tar & Roses 602 Santa Monica Blvd Santa Monica, CA 90401 310.587.0700 | www.tarandroses.com
Award winning Chef and Owner Andrew Kirschner was the first to put lamb belly on the menu in Santa Monica. The lamb belly dish was conceived by way of response to the pork belly dish that is really popular. General manager Johnnie Jenkins suggests pairing it with an IPA or a glass of Barolo. Tar & Roses is actually a reference to the Nebbiolo grape, which is used to make Barolo wine. I think what really makes this dish unique is the wood burning oven that they use, which imparts a smooth smokiness to the dish. This move is definitely representative of the restaurant’s aesthetic, always thinking outside of the box while bringing modern rustic cuisine to your table. There are five different types of wood they use to offer a variety of flavors: apple, oak, almond, olive and walnut. For the lamb belly, almond wood really elevates the dish and adds a distinct aromatic experience. The braised tender lamb belly is nestled in a bed of greens and complimented with minted apple chutney, making a perfect bite. If the rest of the menu is anything like the lamb belly, then we’ll be back!
Tar & Roses Wow your friends and family by ordering one of their family suppers. Heads up, it must be ordered seven days in advance for a minimum of four people. The goat supper is extremely popular!
| MAY 2014 | 51
PITFIRE PIZZA Mar Vista 12924 Washington Blvd Culver City, CA 90066 For all locations visit: www.pitfirepizza.com
52 |
| MAY 2014
M EA L S
DECONSTRUCTED
Meals
DECONSTRUCTED
CHOP. CHOP. PIECING TOGETHER ONE OF OUR FAVORITE SALADS AT PITFIRE PIZZA WRITTEN BY: MINERVA THAI PHOTOGRAPHY BY: DUC DUONG
IT’S THE PREP WORK THAT WORRIES YOU. DO YOU SLICE, DICE OR CHOP? How much do you really need of that? And yet, each ingredient is distinctive and integral like an instrument in a full-sized, crunchy orchestra. The songs of “Crisp” and “Snap” can only be played as beautifully as they are with the freshest of the fresh and the perfect harmony of carefully conducted pieces. You might be hesitant to shell out entree prices for what is seemingly just lettuce and dressing, but think about how reluctant you often are to make your own at home. With so many parts in play, salads can be quite complicated but well worth it when composed correctly. We have always been supporters of letting ingredients really shine in their true forms and flavors; what better way for them to demonstrate that than raw and ready for consumption? Great salads showcase vegetables’ natural flavors with just the barest of assistance from dressings, and here, we take a look at a great salad from a somewhat unexpected place.
We looked around and admired the work of well-known LA architect Barbara Bestor, a design that won the restaurant both an award from the American Institute of Architects and a James Beard Award nomination for Outstanding Restaurant Design in 2011.
| MAY 2014 | 53
1 3
2
4 7 5
9
11
8
6
10
Ingredients
54 |
1
ROMAINE
4
PROVOLONE
7
CHERRY TOMATOES
10
PEPPERONCINI
2
RADICCHIO
5
ROASTED CORN
8
GARBANZO BEANS
11
OREGANO
3
ICEBERG LETTUCE
6
OLIVES
9
RED ONIONS
| MAY 2014
with the option of adding on Zoe’s Meats salami and pepperoni or grilled chicken.
stylish but practical behemoth of a pizza oven greets you upon entrance. It is where the magic happens for Pitfire Pizza’s Mar Vista location—a kiln befitting of the volume of pizzas that must go in and out on a daily basis as customers flock for good eats. Founded in 1997 by David Sanfield and Paul Hibler, Pitfire Pizza was built on the premise of providing pizza topped with the freshest, seasonal ingredients as well as creating a space to which the community could congregate for a good time. We looked around and admired the work of well-known LA architect Barbara Bestor, a design that won the restaurant both an award from the American Institute of Architects and a James Beard Award nomination for Outstanding Restaurant Design in 2011. However, we weren’t there to talk pizza or paint colors; we wanted to know more about what else Executive Chef Andrew Lakin has up his sleeve.
A
Q: How did you get involved with Pitfire? Andrew Lakin: I met Paul through a mutual acquaintance. We were both interested in dough, the process and fermentation. We talked about how we both wanted to make great pizza and great bread, and here I am now going to all the locations to make sure the food is consistent. We work seasonally, showcasing beautiful product that is in season. For example, in the summer, there are heirloom tomatoes that are perfect. Why use anything else? Q: Can you tell me about the salad we’re deconstructing today? AL: This is the Hand Chopped Salad based on the Brown Derby Chopped Salad, which has a story of how the first chef chopped it all on marble in the back to keep everything cool. Paul put this on the very first Pitfire menu. It has a lot of great ingredients—Romaine, iceberg lettuce, radicchio, garbanzo beans, cherry tomatoes, red onions, Provolone, roasted corn, pepperoncini and olives with the option of adding on Zoe’s Meats salami and pepperoni or grilled chicken. Then, the oregano brings it all out. We break a little bit of oregano right into the salad at the last minute for its oils. The dressing is made in-house from red wine vinaigrette, oregano, a small amount of mustard and some garlic.
Our pepperoni and Genoa salumi are from Zoe’s Meats in Northern California.
Q: How often do you get your produce in for your menu of salads? AL: Mar Vista is the second busiest restaurant for Pitfire Pizza. It’s easy to maintain freshness here because of that. Within an hour of the produce showing up, a large chunk of it is already gone; by the time we have processed it, people have ordered it. It rarely hits the walk-in refrigerator. It is delivered every day and sometimes, a second delivery is needed. We go through four or more cases of Romaine in a day, three cases of chicken and 40 pounds of steak for the steak salad and panini. In just over 10 days, we can usually get through 1,800 kale salads and 1,500 chopped salads company-wide. Q: Do you source locally? AL: With our volume, it’s too difficult to go to farmer’s markets ourselves, but we work with LA Specialty to source from local farmers that
"
we’re happy with (our favorites). We seek out those people who think the same way as we do and find a relationship with them instead of buying from 50 different people. We look for the best from the guy who is on the same page as us. You get a sense of community that way. Our pepperoni and Genoa salumi are from Zoe’s Meats in Northern California. They are a local artisan company that does not use nitrites and only has hormone-free pork. We know the owner, George, who comes down often. We talk about product a lot, and it builds a sense of community where you know both the customer who eats the product and where it comes from. It’s good to know everyone involved. George even came up with a special salumi just for us that is peppery and garlicky—we use that on the Sausage Party pizza. It’s just nice to have that kind of relationship with the purveyor where they create something exclusively for you. Q: Fantastic! Just curious, how early do the staff arrive in for prep work? AL: The first person gets in at 7am, but most stores open between 6-7am. They receive product, open doors and turn everything on— the wood ovens take a few hours to get ready and the dough takes a few hours to get to the right temperature. Q: And lastly, is there variation in the menu? I want to know where else I can get this amazing salad. AL: Oh, no. It’s a fascinating concept where each store is tailored to the surrounding community, but the menu is the same. If you order our Margherita pizza, it’ll look the same in all seven locations, but the restaurants are very different. Community is very important to the company. What you love in Mar Vista won’t be the same as what you love in North Hollywood. Noho is very artistic and the patio there showcases local bands and musicians who also wait tables, whereas Mar Vista has a huge amount of children and young families. We’ll do pizza-making parties here and are the go-to for soccer and Little League teams. The vibe will vary depending on where you are and so will the design.
The dressing is made in-house from red wine vinaigrette, oregano, a small amount of mustard and some garlic.
"
| MAY 2014 | 55
WRITTEN BY: KRISTAL DOCTER | PHOTOGRAPHY BY: NANCY VILLERE
THE EXPERT MITCH BECHARD Glenfiddich, Western Ambassador
Favorite Whisky: Glenfiddich 15-year
W
hether you’re a connoisseur of whisky or not, there’s no denying the quality and craft that goes into the world’s most awarded single malt whisky—Glenfiddich. Our region’s Glenfiddich Whisky Ambassador, Mitch Bechard, not only hails from the country of this whisky’s birth, but he has also cultivated an intoxicating (both physically and mentally) affinity for this spirit. Bechard declared to us that one of the reasons he has become so fond of this particular liquor is that “there is a lot of romanticism behind Scotch whisky.” The experience of discovering how to drink Glenfiddich in new and different ways has this whisky taking on a more modern personality. “Whisky used to be seen as an old man’s drink, but the average age of my tasting participants are now ages 30-35 and about 40 percent female,” Bechard explained. So grab a trendier version of that old, plaid smoking jacket while we sniff, then sip, our way through these contemporary whisky cocktails. After all, we wouldn’t want to miss out on enjoying one of the five new whiskeys Glenfiddich releases worldwide each year.
Q: What exactly does the profession of whisky ambassador entail? Mitch Bechard: Throughout the western US, including California, the Pacific Northwest, Hawaii, Colorado, Arizona and Nevada, I entertain and educate people on the most awarded single malt scotch whisky in the world, Glenfiddich. Most of my time is spent doing presentations and tastings on the brand to both new and mature Scotch whisky drinkers. I also work closely with hotels, bars and restaurants to ensure that the staff is comfortable with talking about the scotch category to their customers. Q: You’re from Scotland. What is it about Glenfiddich whisky that made you move to an entirely new country to represent it? MB: At the time, I was working for the largest drinks company in the world. Glenfiddich was always a whisky for which I had great admiration. Being a Scot, to see a distillery that is completely independent and family owned is a rarity in this day and age and something that I now have great pride in telling people. So, when the opportunity came to represent the brand in the USA and to be based in California, I jumped at the chance and have never looked back. Working for Glenfiddich gives me a lot of freedom to be creative with the brand and open people’s minds to the ever growing category that is Scotch whisky. Q: You mentioned that Glenfiddich derives from a family-owned distillery, William Grant & Sons, which I read has been around for more than 125 years. Can you tell us how that history is reflected in the Scotch whisky product you promote today? MB: William Grant had a dream to create the best dram in the valley. To do this, he used the family savings and started work on building the Glenfiddich distillery with the help of his seven sons, two daughters and one stonemason. Christmas day of 1887 saw the first drop of Glenfiddich run through the stills. To this day, the distillery is still completely owned by the Grant family, making it one of a handful of family run distilleries still left in Scotland. Glenfiddich is made in a handcrafted manner with all the production, aging, bottling and cask-making done at the distillery, something that the family insists on to this day. Q: So, whisky is kind of in your blood then, being from Scotland and all. Has your own personal heritage contributed to your success in the scotch industry? MB: My father was a captain in the merchant Navy, so I found myself aboard ships at a very early age, and by the time I was five years old, I had circumnavigated the globe by sea. So looking back, I do not have any deep set roots in the Scotch whisky industry. My passion for it has been something that has been cultivated within. I think being from Scotland and in the industry for the past eight years does give authenticity to someone in a role such as mine, and I consider myself very fortunate to be surrounded by a group of fantastic people in the scotch industry that have taught me and continue to teach me a great deal. 56 |
| MAY 2014
< MITCH BECHARD
water of life SCOTLAND-BORN MITCH BECHARD SPREADS THE WORD ON WHISKY AS GLENFIDDICH’S WESTERN AMBASSADOR
| MAY 2014 | 57
FACT The Glenfiddich distillery continues to release 600 bottles per year of its 40-year aged whisky, of which each bottle contains liquid remnants of the first batch, created back on July 3, 1925.
Q: So you transitioned from seafarer to whisky ambassador; what was it about whisky that “reeled” you in? MB: I was in the hospitality industry for 15 years prior to finding my passion for Scotch whisky; so messing about with bottles behind the bar was a small hobby of mine. I remember when I started working in the industry I always enjoyed the interaction with people along with giving them a great experience in my establishment. I have worked in hotels, nightclubs, bars and restaurants with the emphasis on the managerial side of things towards the end of my career. The other great thing about the hospitality industry is the ease of which to take your skills to other countries, which is something I took advantage of by working throughout Europe and Australia. Q: Tell us about one of your more adventurous moments as a whisky ambassador. MB: The great thing about my job is that something different happens every day. There have been many great events that I have done in the past, but there is a particular week that stands out for me. This started with a trip to drive a NASCAR (no Glenfiddich was involved here, I might add); I then jumped on a plane for Aspen where I took to the slopes for some snowboarding, during which I stopped in on a few accounts to do staff training, followed by a great event in the evening. I then hopped on a plane to New York where we had exclusive use of Liberty Island, on which we hosted an event to celebrate 125 years of Glenfiddich being family owned under the shadow of lady liberty. We auctioned a bottle of 55-year-old Glenfiddich, Janet Sheed Roberts, for Adrian Grenier’s charity, Shift. The bottle raised $94,000, which was a great end to the most action packed week I have had in any job!
A “DRAM” IS HOW MUCH WHISKY YOU WOULD BE GIVEN UPON ENTERING SOMEONE’S HOUSE IN SCOTLAND. THE AMOUNT GIVEN DETERMINES HOW WELCOME YOU WERE IN THE HOUSE. THERE IS NO SET AMOUNT FOR THE AMOUNT OF LIQUID, BUT IT GIVES GOOD REASON TO BE EXTRA NICE TO ALL US SCOTS OUT THERE.
-Mitch Bechard, Glenfiddich Ambassador
Q: In what other ways do you get to represent the brand? MB: I often get invited to radio shows/podcasts, mostly to do live Glenfiddich tastings and talk about my job. My most recent interview was on a trip to Alaska where the interviewer brought in some Elk and Moose meat for me to try, which was interesting. Q: What’s your favorite way to drink/mix Glenfiddich? MB: For me, it is all about the mood I am in and the conditions. If I am sitting outside on a beautiful summer day in Southern California, then Glenfiddich 12-year with a few ice cubes dropped in is perfect. If I am back in Scotland in the middle of winter, then the Glenfiddich 21year is a great warmer. We experiment with a lot of whisky cocktails, something that some people don’t take to in a positive way, but I always say to drink scotch whatever way you enjoy it. Q: What food do you find pairs best with Glenfiddich? MB: Scotch whisky is very versatile when it comes to food pairing, and whisky dinners are something I do a lot of. My favorite pairing is with chocolate. Glenfiddich pairings with a good quality chocolate is a great marriage. In the past, I have worked with chocolatiers such as Julie Pech in Denver (aka the chocolate therapist), who has made bespoke pairings to each expression of Glenfiddich. Q: What’s the best part about your job? MB: The interaction I get with so many people on a week-to-week basis and also giving someone that Eureka moment on Scotch whisky. I often have people come up to me after my tastings saying they thought they did not like Scotch whisky and that the tasting has really opened their eyes to a new drink. I love the fact that I can go out and educate and share my experiences on the category and consider myself very lucky that I get to work in an industry that I am very passionate about.
QUICK Q&A
Q: How many bottles of Glenfiddich are bottled per day? MB: Bottling is hard to quantify per day as it will vary. Glenfiddich is one of the largest single malt distilleries in Scotland with the annual output able to reach 12 million liters (3.17 million gallons). Q: What is your favorite age of Glenfiddich and why? MB: Glenfiddich 15, because it is incredibly smooth and rich with notes of raisin and dried fruit, a very drinkable and approachable dram. Q: If someone is just getting into whisky, which Glenfiddich would you recommend, and why? MB: Glenfiddich 12-year is a great starting point as it is light and delicate, plus, it’s the world’s most awarded single malt. Q: What countries is Glenfiddich distributed in? MB: Being the first single malt to be readily available in
58 |
| MAY 2014
the world, Glenfiddich is now available in 120 countries. Q: You said that the US is the top-consuming country of Glenfiddich–by how much? MB: Scotch whisky sales in the US are by far the highest. Year to date figures for June 2013 show US sales at $391 Million (+29 percent), with the next country being France at $198.8 million. Q: How many bottles of Glenfiddich do you have in your own private stock? MB: I have a few nice ones, including a 1974 vintage that I was personally involved in selecting along with my fellow ambassadors from around the world. This is also my year of birth, which makes it extra special. Q: Who made your kilt, and how often do you wear it as the Western Scotch Ambassador? MB: I have an old school friend, Howie Nicholsby, who started up a great company in Edinburgh called 21st
Century Kilts. On my last trip back, Howie measured me up for this one, which is made from denim. He is now renowned worldwide for his contemporary style to kilt design, experimenting with the likes of tweed, denim and even leather. www.21stcenturykilts.com Q: What are some of your favorite whisky bars in Southern California that carry Glenfiddich? MB: The great thing about Scotch whisky is that it is now getting a real hold on back bars around the country, and Southern California is no exception to that. There are too many to mention here, but Seven Grand down in San Diego is doing an amazing job in not only having a huge selection but also educating their members with great tasting sessions on a weekly basis. In Orange County, the guys down at Mastro’s Ocean Club in Newport Beach also do a great job and have an extensive Glenfiddich selection that includes our very rare and exclusive Glenfiddich 50-year at $1,300 a dram.
Photography by: Felicidad De Lucas
shop
May 2014
62 COVER MODEL FASHION SPREAD Surfside’s Most Stylish Beach Babe Lauren Marin Talks About Being the Star of TVGN’s “Tequila Sisters”
69 SHOP EXPERT Think about Making a Fashion Forward Impact with Fauxtale’s Animalistic Designs
74 SPRING FASHION SPREAD Matching Our Favorite Springtime Styles with the Area’s Most Artful Dishes
86 LOCALE LOOKS Take a Dip in these Posh Pools or Just Get a Tan in This Season’s Hottest Swimwear
96 THAT’S WHAT SHE SAID
69
Rediscover LA’s Art Scene with a Guided Tour from Fashion Blogger Holly in Heels
SHOP EXPERT Animal Instinct
61
MAY 2014
NAME: Lauren Marin CREDENTIALS: Star of TVGN’s “Tequila Sisters” FAVORITE DESIGNER: Balmain
TWITTER | INSTAGRAM: @Lauren_Marin and @Tequila_Sisters
62 |
| MAY 2014
Clothing Provided By: Emily Daccarett, www.emilydaccarett.com | Giorgio Armani Sunglasses Provided By: Sunglass Hut, www.sunglasshut.com | Car Provided By: Classic Mustang Rentals, www.classicmustangrentals.com
It's all relative
Reality Tv Star Lauren Marin talks Television, Tequila and Familia
WRITTEN BY: KRISTAL DOCTER | PHOTOGRAPHY BY: JEFF FARSAI STYLED BY: STYLE BY F.E.A MAKEUP & HAIR BY: NOEL SWEENY OF HEY SAYLOR COSMETICS Car Provided By: Classic Mustang Rentals, www.classicmustangrentals.com
| MAY 2014 | 63
Let me introduce you to what I’m convinced will become your next reality TV obsession. It’s TVGN’s “Tequila Sisters,” and it’s definitely TiVo-worthy.
Y
ou’ll want to record first runs and repeats of this hot new show, because it’s continuous entertainment inside the home of this first-generation Mexican-American familia. The family is famous for tequila, for God’s sake— what more could you ask for in a captivating primetime TV show! Just imagine the sagas surrounding this spirit-focused family. And, at the heart of it all, is Daddy Bill Marin’s little girl and “favorite” of four blonde bombshell sisters, Lauren Marin, our LA cover girl. This 25-year-old Surfside-native is the essence of the So Cal beach gal and perfect for encapsulating the soul of the laid-back lifestyle vibe on our LA Summer cover. She’s a workout-aholic, a surfer, a model, a director, an actress (keep your eyes out for her first feature film, a psychological thriller called “Chimera,” releasing soon); she’s a tequila heiress who is debuting a fresh sipping tequila this summer called Estileto, and gentlemen—she is single! Lauren Marin admits that their recent family fame from the show hasn’t changed their lives much yet. She refers to the “Tequila Sisters” tapings more as family therapy than anything else and wants viewers to know that the Marins are a truly down-to-earth kind of household… down to earth in the sense that Daddy Marin still keeps close tabs on all of his girls, encouraging them to remain residents in the family home at the age of 25. A single viewing of TVGN’s “Tequila Sisters” will reveal that this house is full of a few proud, female personalities and one protective papa who would do anything for his girls. But, despite the strict upbringing, Lauren Marin says she’s ready to spread her wings and take on the world as a model, actress, stuntwoman, dancer…whichever comes first. Our cover girl is ready to do it all. Q: Did you ever think that your family might become famous from your Dad’s success in the Tequila industry? Lauren Marin: No, It’s something that just happened. We got approached to do this reality show, and we had always been approached before, too, when we were kids, but we weren’t into it. This time, it was just the right time—the right situation. So, we decided to do it, thinking it could be a fun experience. We thought it would be fun to get to work together as a family. Q: You mention that your family is close anyway—talk about how tight-knit you are. LM: My parents are from Mexico, and they brought us up with a very strict upbringing, so we couldn’t do a lot of things. And even though our parents wouldn’t let us do sleepovers or anything like that, there was just something
64 |
| MAY 2014
about being home together. We love being around each other. We fight and bicker, but, really, we get along so well. Q: How did your parents meet? LM: My parents met in the states, and my mom was a bartender, so, my dad was getting himself a little drink, and my mom was waiting on him, and that’s kind of how they hit it off. He kept coming back to her bar, trying to put some game to her, and finally she fell for it. My dad is very charming. Every restaurant we went to when we were younger, he makes friends with the table next to us, the waiter—everyone just remembers him. He’s so charismatic. I hope I can leave something behind for everyone to remember like that. Q: And how did your dad come to be in the Tequila business? LM: He started on his own. He had a partner down in Mexico, and they were self-made. They just built this wonderful company on their own. Q: Does your Dad ever feel outnumbered by all you girls? LM: Oh gosh, yes! He has no chance in winning any argument with any of us. He tries, but he knows he’s not going to win. He’s got five women around him with five different personalities, and we’re all such strong women, and we’re all stubborn. We’ll fight over anything—the sky being blue, and he’ll challenge, “No, it’s this color.” He will lose. Q: I hear that he is very protective of his girls— particularly you since you’re his “favorite.” Tell me something you girls did growing up to stretch the rules a little. LM: I tried everything. I would try to negotiate with him to go sleep over at friends’ houses. I always knew what the answer would be, but I always tried. There was no budging with him. I am guilty of sneaking out of the house probably twice, but you know what, it was not fun. I would get to the party, and I was just so paranoid, and I would have had a heart attack if my dad found out. I just had anxiety and wanted to go home. My dad was so scary growing up. If we were five minutes late, we were being yelled at. But everyday as an adult, I thank him for that. Q: Talk to me about your new show on TVGN. Has it been fun to shoot? Has your life changed in any way? LM: It’s been a great experience for us. While we’re shooting, the producers encourage us to be very honest and say what we mean, so it was almost like therapy for us—very therapeutic. At the end of the day, this is our work, this is our job, and to be honest with each other and to
| MAY 2014 | 65
work with our family. I couldn’t ask for anything more. I feel like nothing much has changed. We’re still the same people—we’re very down to earth. You do grow—to be honest and be yourself on camera in front of strangers. I think it gives you confidence. It’s a very fun family show. I think it’s very entertaining.
Q: Is there anything that’s happened since airing the “Tequila Sisters” that has been a huge surprise to you? LM: I have to say, we’ve gotten a lot of great feedback from social media. I haven’t been recognized on the streets yet or anything. It’s funny—actually, my dad was recognized before us, which was shocking. It’s supposed to be about us! (laughs)
Q: Watching your show, makes me want me to have sisters, to be honest. So, let’s talk about you, Lauren Marin—you’re 25, and you list your current occupation as Actor and Director. Tell me more about what plans you have for your career outside of the success of the “Tequila Sisters.” LM: When I was younger, I did a couple commercials and some acting, so it was something that I’ve always wanted to do. I used to come to LA and do auditions. After I graduated, I started auditioning a lot, and that’s when I did commercials. Then, I took some time off to travel. I LOVE to travel over anything. But when I got back, I wanted to get back into acting really badly. I did a movie; my sister’s boyfriend is actually in the movie industry, so we did a movie together, and that really motivated me to get back out there, putting a team behind me, and hopefully this will take off. The movie is called “Chimera.” We finished about a year ago, but we still have some reshoots
Q: Where are some of your favorite spots to eat, shop and hangout in Southern California? LM: I love trying new restaurants. I’m a big food person, I love going to restaurants and having the chef bring out his favorite thing to make. My family has always been like that. There’s this amazing restaurant in Marina Del Rey, called Paiche— it’s Peruvian and Japanese. It’s so different, but it’s amazing. They have amazing cocktails, and the atmosphere is so fun— they play great music. I love a great experience while having dinner. For shopping, I’d have to say South Coast Plaza and Fashion Island, because I grew up there. Also, Robertson Blvd in LA—you can’t go wrong on that street. Q: What are some of your favorite Spring and Summer wardrobe pieces that you’re shopping for? LM: I love wearing long dresses in the summer. I just love the feel of it on you, when it’s flowing in the wind—you just
GROWING UP, my dad always put us first—all the little things, like opening the door for us, letting us order before him, and just making us feel like we were number one. I definitely look for that in a partner. to do. It was such a great experience. It is a psychological thriller—it was so fun. I got to do my own stunts. It was hard, but that’s what I love about it—it was very challenging, and I love that challenge. Q: Where did your travels take you during your time off, and what was your favorite place? LM: I went to Europe, went to London, Italy, Switzerland, Germany, Spain. I also went to Australia and Indonesia. I’d have to say my favorite place to travel would be Italy. I love the culture over there—it’s very close to being in Mexico. It feels very homey to me over there. The beaches are gorgeous. I enjoy being places that are so different that you don’t really get to experience all the time, too. Indonesia, for example, was such a culture shock to me, just the way they live—it’s such another world. I enjoy seeing that, too. There’s so many more places that I want to visit. Q: So tell me about your love life…I watched your sister Jen try to hook you up at the club on Episode 7. Are you taken now, and what do you look for in a partner? LM: I am single now, and out of all my sisters, I have been single. I had a serious relationship when I was younger, and all my sisters were single. And now, the tables have turned. Everyone tries to set me up with whom they think I should be with, which is nice and fun, but I find myself to be pretty picky when it comes to finding a partner. It’s hard. People say, just go out and have fun and have an experience, but I can’t just go out with someone I’m not really in to. I look for certain things, obviously, but I feel like it’s just that chemistry—I feel like when you know, you know. I do look for manners, though. There is just something about a gentleman and his mannerisms that is such a turn-on to me. Growing up, my dad always put us first—all the little things, like opening the door for us, letting us order before him, and just making us feel like we were number one. I definitely look for that in a partner.
66 |
| MAY 2014
feel so summery. I love wearing shorts with a nice, loose top, too. Those styles really yell summer is here. My style is very sophisticated, and I like to mix a little sexy here and there, so with a maxi, I feel sexy but sophisticated. Q: Can you share some of your secrets for staying in such great shape? And do your sisters keep you motivated to stay in shape? It’s seems like a house of hot girls might get a little competitive… LM: I love working out and being active. My diet is pretty much all about balance. I love eating amazing food, so I keep track of what I eat, so I’ll go work extra hard in the gym if I eat more. I love doing cardio and weights. Actually, last night, I tried soul cycling for the first time, which was amazing. I’m addicted now. I love trying new things. I think it’s good to switch up your workout and take different classes. I enjoy pilates once in a while. My sisters and I spend weekends together; we’ll make a trip to the gym, and teach each other different workouts that we learn, because we all have different trainers. It’s funny, when we’re in the gym; we’re all trying to one-up each other. It’s very motivating and fun. Q: You are very active. Do you have a favorite activity? LM: I love to dance. I used to dance a lot when I was younger. After high school, I stopped dancing, but got back into it a couple years ago. That’s something that I truly, truly enjoy doing—dancing. I love the whole choreographed dance moves and everything, and it’s such a great workout, too. You just feel good afterwards. Q: What’s something you’d really like your fans to know about you? LM: I would love people just to know, even though my Dad gave us this great life and they might think we’re spoiled from watching the show that we’re really very hard working, and we’re humble. I hope people get that we’re good people, and we’re very down to earth.
| MAY 2014 | 67
SHOP EXPERT
RT
SHOP EXPE
ANIMAL Instinct TOREE ARNTZ DESIGNS FOR A HEARTY CAUSE
WRITTEN BY: JENNIFER LE PHOTOGRAPHY BY: FELICIDAD DE LUCAS
FAUXTALE DESIGN (www.fauxtaledesign.com) | MAY 2014 | 69
THE EXPERT TOREE ARNTZ Designer/Owner Fauxtale Designs
Current Animal Obsession: Raccoons
I
f there’s anyone that understands the notion of living life unrehearsed, it’s an artist. And in this case, we’re not just talking about your usual fashion designer. This artist is an avid animal lover who has made a full-time job of fashioning feathers and other animal-based products into couture clothing with her brand Fauxtale Design. Fauxtale Design is where clothing and the natural world coincide. Founded in Los Angeles in 2010, this women’s wear clothing line has generated buzz from all herds of spectators. It might be because these couture pieces really are every girl’s dream, but it’s not just that—behind this wearable women’s line is an initiative that’s very close to the heart. Toree Arntz, the mastermind behind this operation, has been rescuing animals since she was a child. Hailing from Santa Barbara, Arntz launched the start of her career as a fine artist, studying at the Art Center College of Design. Her works were showcased at art walks and galleries. Not too long after, this lifelong passion presented more windows of opportunity. It all started at age 19, when Arntz developed a keen interest for exotic animals, collecting anything from feathers, quills, teeth, hair—“all of which are naturally molted like we shed our hair,” she explains. The materials she began to accumulate from the animals became the source of her inspiration for her meticulously made clothing line. Arntz incorporates these carefully curated materials into her works, transforming them into wearable pieces that have become her line of clothing, jewelry, headdresses and costumes. One would never guess that one piece might take years to collect materials for and complete. We got a chance to visit the Fauxtale headquarters, a tranquil studio in Los Angeles. Think beautiful headpieces aligning the shelves on walls, clothes everywhere, sketches on desks, and add some country music softly playing in the background—all these tidbits accumulate to what Arntz refers to as her “sanctuary, where the magic takes place.” Fauxtale Designs is not just every girl’s destination stop for trendy fashion pieces. Like their mission statement mentions, “Each piece is handmade with the same approach, care and intuition as an oil painting. Fauxtale tells the folklore of this planet’s natural muses, inspiring its hosts to adorn themselves and weave their own tale.” We spoke with Arntz, and inquired just a bit more about this hearty cause…
How did you get involved with animals? Toree Arntz: I started working with animals when I was 19. That’s how the two got intertwined. I started collected feathers and quills and started incorporating them into my work. This was the first something (shows us extravagant-looking bodysuit) that involved some of the materials I collected. I was in Boston for three months with a porcupine named Henry. These are all of Henry’s quills. I was a porcupine one year for Halloween. (laughs) Q: Where do you get the materials for your clothing line? TA: All the materials I use are either found or recycled. I like to stay animal sensitive and sustainable. I operate by a very native morale. Every piece of the animal is used. All of the bones you see used—the animals died naturally. I get a lot of those in Texas. All the porcupine quills are shed naturally. A lot of the feathers are naturally molted, as well. I just find stuff along the way. I use a lot of nature: pods, acorns and pinecones. A lot of the pieces are personal like that skull right there was found by a friend of ours that was driving across the country, and found it on the side of the road. Every piece is very special and has a story. Q: What lead you to choose fashion as a career? TA: I didn’t mean to get into fashion, but I received one of those letters that you write to yourself from high school. I couldn’t believe it. I had written the letter when I was a junior, and I finally got my ten-year letter. It asked what did you want to be when you grow up? I had answered, designer. I always knew I was an artist, but I didn’t know it would take that form. It was just natural. I
70 |
| MAY 2014
Think beautiful headpieces aligning the shelves on walls, clothes everywhere, sketches on desks, and add some country music softly playing in the background— all these tidbits accumulate to what Arntz refers to as her “sanctuary, where the magic takes place.”
| MAY 2014 | 71
“Each piece is handmade with the same approach, care and intuition as an oil painting. Fauxtale tells the folklore of this planet’'s natural muses, inspiring its hosts to adorn themselves and weave their own tale.”
AD
just started making stuff for myself, and creating Halloween costumes. People would see it and ask me to do something for them. We got our stuff on some celebrities, and then we decided to do a wearable line, like cleaner women’s wear. I started doing gallery work, so it took a full circle. I did my first gallery show, doing my installation pieces for London last year. Ever since then, I’ve gotten more shows—two this year, one in April in Argentina, and another one in New York, which is fun for me. That was my original passion: to do galleries and art just for the sake of art. It’s interesting it came around that way. I don’t like to fit myself into any kind of box. I just like to create things. I don’t necessarily have to do clothing or fashion. It’s whatever shape it takes. Q: How did the idea of Fauxtale come to be? What’s the inspiration behind it? TA: My inspiration is my animals; it always has been with everything. I’ve worked with animals for a long time. The name itself was a play on folktale. I’ve always been inspired by different tribes, traditions, the stories they tell, and how they always involve animals. From the very beginning of time, wearable art, art in general, always comes back to nature. That’s where it originated, from Papua New Guinea to Native Americans. They’ve always taken nature, using paint of the Earth. A lot of their stories involve animals. A lot of my materials that I use are faux. Each collection I do is somehow jumping off of some story I heard, whether from here, Africa or South America. I’m fascinated by people’s cultures. I always end up making my own story based on that. It’s usually just a starting point for me. It depends what animal I’m working with at the moment. Right now, I have three raccoons that I’ve been fostering. I’m with them five days a week. They’re definitely a huge inspiration for me right now. They live at the Los Angeles National Forest. Q: Can you describe your typical workday? TA: Lately, I’ve been waking up at 5:30am. I wake up, and I go see my raccoons first thing in the morning. I get back at 9 or 10am. Sometimes, I clean my space. I like to have a clean space when I work, and I’ll write lists prioritizing what I need to do. It just depends. Everyday is so different. It just depends where I’m at in my design cycle. It’s usually intensive—sometimes, 16-18 hours a day is spent designing new concepts. After that, I usually do a shoot, and I have sales 72 |
| MAY 2014
stages where I have to travel to New York to meet with buyers. I don’t follow trends. I do a lot of outreach for animals. There are 450 animals on the property where my raccoons are. It’s a balance for me. It’s therapeutic to be around animals. It’s a very expensive therapy, but it’s impossible to not be happy up there. Q: How would you describe your own personal style? TA: I spend about 85 percent of my life in sweatpants, because I’m always working. The only reason I’m wearing jeans right now is because I was with my animals earlier, and sometimes they like to climb my legs, but I would say that my line represents myself. The rare times I go out, I wear my own stuff. Q: Is it ever hard to let go of one of your pieces? TA: It’s hard, but I’ve learned to let go, because it’s also rejuvenating. You sell a piece, and it gives you the tool and the means to make new things. You can’t let them sit around too long either. They’re like life forms of their own. They need to go off and have their own weird lives, and be appreciated by other people. If it sits too long in my studio, it feels inactive and dead. Movement is good. Change is good. I’ve learned to embrace it, but it was hard. Q: How do you balance the craziness that is work, along with having a social life? TA: I don’t really have a social life. All my friends are artists, too. They blend in with my work. My best friend is a designer, too. Our version of a social night out is she will come over here and drink wine, and we will think of new ideas. A night out for me is just adding wine into the equation. I just really love what I do a lot. This is my sanctuary. This is where I want to be all the time. Q: Do you see your brand going in a different direction in the future? TA: I’d like to grow. I want to do more wearable stuff. I’d like to do shows. I want to eventually make everything: shoes, glasses, goggles, hats and gowns. I just recently made my first gown, which I wore to a ball in London. I want to do furniture. I’d love to do a fine jewelry line. I’d love to do performance art and galleries. Everything. Q: What advice would you give to other aspiring artists and designers? TA: A lot of my designer friends that are new are sometimes apprehensive to put their stuff out there,
because it’s not perfect yet, or they compare themselves to other people. My advice is to always just completely throw yourself into it, and put yourself out there, because as an artist, you will always get better. It’s never going to be perfect, and that’s just the nature of who we are. That should never be a reason to hold you back. We are always evolving. Allow your work to take shape, too. Q: Do you have any favorite brands? TA: There are a lot of different designers that I love, but I do not try to emulate them. If anything, I try not to look at their work, because I love it so much. Alexander McQueen is amazing. I love him, but I love him so much that I can’t look at his stuff, because it hurts me—it’s so beautiful. I don’t want to subconsciously do something similar. He did amazing things. It’s ridiculous. He used a lot of natural materials, as well. Q: Name three essential pieces every girl needs in her closet? TA: Underwear is nice…a good pair of jeans and a good pair of boots. Q: What’s usually playing on your computer while you’re working? TA: I love country music. As of right now, I’ve been listening to the soundtrack from “O Brother, Where Art Thou?” Q: Finish this sentence: When I’m not at work, I’m… TA: I’m at the sanctuary with my animals. Q: Any last words? TA: I’d like for people to know about my sources. I want people to be conscious of the environment and our fellow creatures, which we cohabitate with. It is just so easy to take that extra time to make sure what you’re buying is sensitive to the environment and to animals. That’s really my main mission. It’s really important to me. Everything I do honors this planet. FAUXTALE DESIGN www.fauxtaledesign.com All pieces are custom, made-to-order. To place an order: sales@fauxtaledesign.com Purchase her pieces at these stores: Roseark West Hollywood (www.roseark.com) Anastasia Boutique Laguna Beach (www.anastasiaboutique.com)
DER ICH LAN H Y B Y: R P A R G O N D PHOT LEX TRA I | FOO IR BY: A IL DESA A M H U om R & c H t. P n D MAKEU H Y B Y: freshtale HART | TOGRAP , www.re Y y O c N H n A P e T g N IT A B Y: B R Talent FASHIO ReFresh STYLED L E A H Y, A N IO F : MODEL
THE LAB 2930 Bristol Street Costa Mesa, CA 92626 714.966.6661 www.thelab.com
74 |
| MAY 2014
| MAY 2014 | 75
Dress by Lovers + Friends (Laurenly, www.laurenly.net) $126 Fringe Kimono by Coveted (Love & Whiskey, www.loveandwhiskey.com) $64 Rings by Raptor (Love & Whiskey, www.loveandwhiskey.com) $55-$350 Necklace by Drifter (The Hidden Jewel, www.hiddenjewelCA.com) $120 Bracelets by St. Eve (The Hidden Jewel, www.hiddenjewelCA.com) $54 each
76 |
| MAY 2014
THE TRIPEL | SOCIAL LUBRICATION 333 Culver Blvd Playa Del Rey, CA 90293 310.821.0333 www.thetripel.com | MAY 2014 | 77
Dress by Analili (Sadie Slick, www.sadieslick.com) $225 Clutch by J.J. Winters (Sadie Slick, www.sadieslick.com) $85 Ring by Krysia Renau (Sadie Slick, www.sadieslick.com) $310 Boots by Dolce Vita (Laurenly, www.laurenly.net) $172
78 |
| MAY 2014
EAST BOROUGH | FRAICHE VIETNAMESE 9810 W Washington Blvd Culver City, CA 90232 310.596.8266 www.east-borough.com | MAY 2014 | 79
Top by Woodleigh (Sadie Slick, www.sadieslick.com) $101 Jeans by Wildfox (Laurenly, www.laurenly.net) $164 Necklace by Lili Claspe (Love & Whiskey, www.loveandwhiskey.com) $184 Ring by Raptor (Love & Whiskey, www.loveandwhiskey.com) $350 Clutch by Cleobella (Hidden Jewel, www.hiddenjewelca.com) $96 Shoes by Matisse (Hidden Jewel, www.hiddenjewelca.com) $167
80 |
| MAY 2014
CHIANINA STEAKHOUSE 5716 E 2nd St Long Beach, CA 90803 562.434.2333 www.chianina.com | MAY 2014 | 81
Hat by Lovely Bird (The Hidden Jewel, www.hiddenjewelCA.com) $129 Belt by Cowboy belt (The Hidden Jewel, www.hiddenjewelCA.com) $98 Bracelets by St. Eve (The Hidden Jewel, www.hiddenjewelCA.com) $54 each Sweater by Knot Sisters (Laurenly, www.laurenly.net) $84 Skirt by Free People (Laurenly, www.laurenly.net) $98 Boots by Dolce Vita (Laurenly, www.laurenly.net) $172 Rings by Raptor (Love & Whiskey, www.loveandwhiskey.com) $55-$350
82 |
| MAY 2014
CAFE RĂ&#x2013;CKENWAGNER 1168 S Barrington Ave Los Angeles, CA 90049 www.rockenwagner.com
| MAY 2014 | 83
Top by Knot Sister (Laurenly, www.laurenly.net) $72 Jeans by M2F Brand Denims (Laurenly, www.laurenly.net) $118 Clutch by Cleobella (Hidden Jewel, www.hiddenjewelca.com) $103 Shoes by Matisse (Hidden Jewel, www.hiddenjewelca.com) $167 Earrings by Agate (The Hidden Jewel, www.hiddenjewelca.com) $115 Rings by Krystia Renau (Sadie Slick, www.sadieslick.com) $290 & $310
84 |
| MAY 2014
ROK SUSHI KITCHEN 1200 Hermosa Ave Hermosa Beach, CA 90254 310.798.4765 www.roksushikitchen.com
| MAY 2014 | 85
SHADE 1221 N Valley Drive Manhattan Beach, CA 90266 www.shadehotel.com
86 |
| MAY 2014
Locale Looks See You At The Pool! Get inspired with these easy-to-replicate ensembles that will keep you looking stylish from beach to bar
WRITTEN BY: LINDSAY DELONG | PHOTOGRAPHY BY: FRANK ISHMAN | STYLED BY: NAZY MEKNAT MODELS: Christy Turner and William MacDonald of Milk Studios, www.milkstudios.com MEN’S APPAREL PROVIDED BY: Tavik Swimwear, www.tavik.com WOMEN’S APPAREL PROVIDED BY: Canyon Beachwear, www.canyonbeachwear.com ACCESSORIES PROVIED BY: Heather Hawkins, www.shophh.com & Rose Gonzales, www.rosegonzales.com
{
}
California is known for its beaches, but those are just half the fun. LA’s pools are trendy, stylish and the place to see and be seen. You already know the infamous destinations to take a dip—Chateau Marmont, The Roosevelt, The Standard—if pools could talk you’d drown in the history of these beloved LA staples. But there are always more waters to part, more stories to chronicle, and much, much more mischief to be made. So when the tide comes up, we’ll see you at the pool.
| MAY 2014 | 87
For the men, get funky with Tavik Swimwearâ&#x20AC;&#x2122;s Prowler shorts. Side pockets are perfect for carrying that room key you always seem to lose, or, of course, the business card of that big shot executive you just fraternized with.
88 |
| MAY 2014
Hollywood Holiday WHERE? Loews-Hollywood 1755 North Highland Avenue Hollywood, CA 90028 www.loewshotels.com Located at the famed intersection of Hollywood and Highland, right smack dab in the heart of the Entertainment Capital of the World, Lowes-Hollywood really is in the midst of it all. Adjacent to the Dolby Theatre, home of the Academy Awards, you’re afforded easy access to everything Tinseltown, so don’t be surprised if you run into a celebrity or two. The rooftop pool has panoramic views of the city, and takes full advantage of them with glass walls so as not to obstruct any famed sight or star spotting. Cabanas are free, and first come first serve, so get there early; the pool opens with the sunrise at 6am. When you’re feeling thirsty, head to the Wolfgang Puck-catered pool bar where cocktails are made any way you like them. A relaxing haven right above the nuttiness of the streets below, the hotel is popular with both locals and awestruck out-of-towners. It’s also very kid and pet-friendly, so grab the pups and head to the pool!
WEAR (Get these looks!) It’s Hollywood, and in Hollywood it’s imperative that you stick out. The hot pink Triple Threat Push-Up Top and Slasher Cinch bottoms with orange detail by B Swim will give you that pop. A white cover-up will show off your sunkissed dark tan and can even serve as a makeshift dress for a trip down the boulevard. You can be assured there will be women dressed in much, much less. For the men get funky with Tavik Swimwear’s Prowler shorts. A jungle-type print in an array of blues, black, and yellow will have you fitting right in with the maze that is Hollywood. Side pockets are perfect for carrying that room key you always seem to lose, or, of course, the business card of that big shot executive you just fraternized with.
| MAY 2014 | 89
Absolute Luxe WHERE? Shade 1221 N Valley Drive Manhattan Beach, CA 90266 www.shadehotel.com Going for a swim just got swankier. The Skydeck at Shade, Manhattan Beaches’ upscale boutique hotel, screams ritzy. The 38-room hotspot is already a local-favorite and a perfect beachside getaway for folks near and far. The intimate “relaxation pool” is more “steamy Jacuzzi” than anything. Perfect for adults who want to loaf around all day on plush cushions, dangling their feet in warm water with a stiff cocktail glued to their lips; not so perfect for screaming, bellyflopping kidlets—unless of course they’re trained in assisting the bartender while he adds yet another shot of 10-year-old bourbon to your Manhattan. The pool bar has a vast array of specialty drinks including Moscow Mules and pitchers of Shade Sangria. Or if you’re really feelin’ fancy, have them pull a bottle of Cristal or Dom Perignon from the Vault. That’ll get ya on point for the evening’s poolside festivities…because when the sun goes down it’s a whole new party.
WEAR (Get these looks!) Since you plan on lazing the day away go with the most comfortable option. Ladies, you’re on a Californian rooftop so go with the bright colors of a Melissa Odabash bikini. The purple and yellow of the Greek suit compliments the sky’s blue and the colors will pop against the concrete background of the roof’s walls. A bandeau top makes sure there’s absolutely nothing between you and the perfect tan, and a ruffle completes the look by adding a cute and playful feel. For the dudes, throw on the Mercy Blue boardshorts by Tavik Swimwear and you’re golden—the modern, classic look will have you feeling laid back and will keep the attention on your lady, cause you know she likes it. For nighttime fun, trade in the pool garb for some snazz. A long, sexy cocktail dress and sandals for the gals, and a casual button-up shirt, a little unbuttoned, with a slim pair of rolled-up slacks for the boy. Prepare for strong drinks and a pretty crowd. 90 |
| MAY 2014
Going for a swim just got swankier. The Skydeck at Shade, Manhattan Beachesâ&#x20AC;&#x2122; upscale boutique hotel, screams ritzy.
| MAY 2014 | 91
The low cutouts and tied-together cinched sides make it an extremely sexy suit that makes a statement.
92 |
| MAY 2014
Flashback Fantasy WHERE? Terranea 100 Terranea Way Rancho Palos Verdes, CA 90275 www.terranea.com If options are what you want, Terranea is the place for you. The location of many Hollywood films and TV shows, (“The Bachelor,” “I Love Lucy,” “Pirates of the Caribbean,” “Pearl Harbor”) the estate boasts 102 acres of secluded paradise, complete with an award-winning golf course, a state-of-the-art spa and three ocean-view pools. The Resort Pool is a gigantic 5,000 square-foot fun zone for the whole family. The 140-foot Peninsula Plunge waterslide will have you screaming the whole way down only to be met with a mountain of activities like poolside crafts, s’mores roasts and family fun nights. Poolside cabanas are available for purchase and come with a 22inch flat screen TV just in case you need a quick reality show fix. The Spa Pool is located in the 50,000 square-foot area of the resort dedicated to all things tranquil. Follow a lap in the 25-meter pool with a rejuvenating massage. Visit the steam room, take a yoga class or work out in the expansive gym. At the adults-only Cielo Point Pool, open from Memorial Day to Labor Day, the atmosphere is chic. The water temperature is set to a perfect wading degree. Order a Strawberry Shag and Crispy Tuna Tacos at the full service bar. Take in the view and breath in the ocean air, then down it with a glass of Veuve Clicquot, because the bar is stocked with that too.
WEAR (Get these looks!) You’re going to want to keep it classy while you hobnob at one of California’s classiest resorts, and there’s no better way than in a Klein blue Brena Maillot, Vitamin A onepiece. The low cutouts and tied-together cinched sides make it an extremely sexy suit that makes a statement. A gold wrap is a perfect finishing piece and will add so much elegance your champagne will be jealous. For the boo, a vibrant, striped pair of boardshorts like the Mojave by Tavik Swimwear should do the trick. Simple and hasslefree is key on this pristine getaway.
| MAY 2014 | 93
Channel Your Inner Celeb WHERE? W Los Angeles—Westwood 930 Hilgard Ave Los Angeles, CA 90024 www.wlosangeles.com Why Vegas when you can party at the WET pool deck at the W Los Angeles—Westwood? Designed by celebrity designer, Thom Filicia of “Queer Eye for the Straight Guy,” WET is known for its artsy, fun style and its summertime Sunday pool parties. DJ’s, dancing, mingling with the cool kids and drinks, drinks, and did I mention, drinks?! Order a Cucumber Cooler at Hook Up, the pool bar inside a converted, refashioned Airstream, or snack on a Backyard Burger delivered right to you by your favorite pool boy. The private cabanas are available to reserve and look like uber-hip-mini-huts, complete with chandeliers and giant funky mirrors on the walls. The pool is lined with chaise lounge chairs, gas fire pits, and plenty of oversized beds, perfect for curling up with a bright pillow and doing what you do best—chill. Events like outdoor movie screenings, poolside Pilates, or winter wonderland chateaus are seasonal, so depending on the month, you are in for a completely different poolside experience.
WEAR (Get these looks!) As soon as you waltz into the W, you’re younger, sexier and much more badass. A snakeskin bikini by Vitamin A is clutch. An underwire Sophia Bustier top in python will earn you the attention you deserve. An Ava Corset Hipster bottom gives you the California Cut coverage you want for an afternoon of dancing. Pair it with a bright kimono and you’ll be set into the evening hours. For the men, a light green pair of Nightswim trunks by Tavik Swimwear will have you feeling sporty whether you decide to bust a move or two in front of the DJ setup or cannonball into the pool, mid-party, because you know you want to.
94 |
| MAY 2014
Designed by celebrity designer, Thom Filicia of â&#x20AC;&#x153;Queer Eye for the Straight Guy,â&#x20AC;? WET is known for its artsy, fun style and its summertime Sunday pool parties.
| MAY 2014 | 95
! THAT’S WHAT SHE SAID An Irreverent Retail Column
HOLLY IN HEELS CONQUERS LOCAL ART AND LIBATIONS IN LA WRITTEN BY: HOLLY CLINARD | PHOTOGRAPHY BY: MATT DOHENY
i think
>>>>>>>>>>>>>>>>>>
art is everywhere in Los Angeles. I see it in the details and the colors of the street graffiti, the giant billboards, the thrift store sunglasses and messy hair of the girl walking down Melrose. I even see it in the vintage champagne coupes that I drink my hand-shaken cocktail from. I see art. So, when I ventured out for a weekend of exploring a few of Los Angeles’ finest local galleries and great cocktail spots, I discovered just how delightful it truly is to sip and see my way through artsy LA.
96 |
| MAY 2014
GALLERY 1988 (EAST) 7308 Melrose Ave Los Angeles, California www.nineteeneightyeight.com
WARDROBE Provided By: LOVE & WHISKEY 2967 Michelson Drive, Irvine, CA 92612 (949.660.5659, www.loveandwhiskey.com) | MAY 2014 | 97
98 |
| MAY 2014
>>>>>>>>>>>>>>>
DAY 1
<<<<<<<<<<<<<<<
REALISM realism in the arts may be generally defined as the attempt to represent subject matter truthfully, without artificiality and avoiding artistic conventions, implausible, exotic and supernatural elements.
Sip >> Rush Street
9546 W Washington Boulevard, Culver City, California www.rushstreetculvercity.com
Only a year before Thinkspace moved into its Culver City Art District address, a Chicago-inspired, multi-level restaurant and lounge moved into town just down the street. I just had a feeling that Rush Street would be the perfect spot to wash down the young and risky art I had just browsed, with one of their famous strawberry fields martinis (or anything else on the seasonal libations list). The open-air feeling at Rush Street is what initially drew me in—the high ceilings and the natural wood rafters, the colorful contemporary paintings bolted to the brick walls—all the backdrop to delicious food and drink. As I checked out the artsy scene at Rush Street, I perused the two bars, two lounges and two patio decks, before I finally cozied up to the 36-foot concrete bar for a drink. Did you know this is literally the longest bar in Culver City? Well, now you do. Serving up [hangover] brunch, lunch and dinner, the menu here is comprised of scrumptious New American Cuisine. Executive Check Dave Northrup rotates the grub seasonally, bringing the ultimate in freshness year-round. I found out that Rush Street used to be a Washington Boulevard sign shop before owner Brian McKeaney gave it a complete makeover and rebuild—there’s a story with every spot it LA, isn’t there? With a sports scene on flat screens, a poppin’ music lounge and home to private launches, parties and film shoots, Rush Street brings around-the-clock fun and realism to the word “scene.” I figured this was the perfect venue to show off some of my own cool, colorful style (and of course my pink pumps!).
This is literally the longest bar in Culver City
See >> Thinkspace 6009 Washington Boulevard, Culver City, California www.thinkspacegallery.com My adventure began in Culver City. I kept hearing about a gallery called Thinkspace on Washington. For such a tiny storefront with an unassuming silver sign stuck to the front of this little spot housing so much creativity, I learned that it’s the home sweet home to something BIG: an emerging art scene. Packed full of pop culture, design and street art, Thinkspace gives real estate and hip, hip hoorays to the upand-coming talent in this community. Through the riskiness and innovation amongst the art curated here, it is clear to see that this Los Angeles-founded gallery is passionate about emerging creativity. I see it in the pencil, painting, photorealism and overall expression as my heels touch the ground, browsing the exhibit this month. Thinkspace started in 2005, and relocated to the Culver City Art District in 2009. They have curated shows at global venues like Above Second Gallery in Hong Kong and Spoke Art in San Fran, and have even consulted for large installations at businesses, restaurants and retail shops. As a gallery that is host to newly surfacing artists, and always looking to take on fresh projects in or outside of their Culver City space, it’s clear they’ll continue to be an instrument for talent, for dreamers and for visionaries. | MAY 2014 | 99
>>>>>>>>>>>>>>>
DAY 2
<<<<<<<<<<<<<<<
MODERNISM modernism, in general, includes the activities and creations of those who felt that traditional forms of art, architecture, literature, religious faith, social organization and activities of daily life were becoming outdated in the new economic, social, and political environment of an emerging fully industrialized world.
See >> Gallery 1988 (East) 7308 Melrose Avenue, Los Angeles, California www.nineteeneightyeight.com
Day two of my delicious art hop through LA had me changing outfits and switching gears to explore Melrose Avenue, in the heart of the city. So I threw on my little (geometric) black dress, a little red lipstick, some leather studded kicks and headed out. At my first stop on Melrose, I can immediately tell you one thing: I heart Gallery 1988. Seriously you guys, GO! Since it’s opening in 2004 by California natives Katie Cromwell and Jensen Karp, Gallery 1988 has rapidly grown to become one of the world’s most press-worthy art galleries of its day. Global pubs like US Weekly, The LA Times, CNN, MSNBC.com and The Washington Post have all paid tribute to Gallery 1988 for their eccentric exhibits and unprecedented partnerships in making popculture-themed artwork come alive. Inside their EAST location (WEST location is West of La Brea, also on Melrose) I found a not-your-mama’s generation type of art gallery. Don’t expect oil paintings and champagne here, but rather humorously thoughtful art and Pabst (in a wonderful sort of way!). Probably the most approachable, funky-fun art gallery I’ve ever stepped into, these guys are on a mission to show affordable artwork that 20-somethings and 30-somethings can afford. We are talking prices like $10-30, and that alone set Gallery 1988 apart for me. Too many times I adore art in a gallery, but don’t even think about hanging it in my own home, simply because of the price tag. But here, it’s different: even an everyday gal like yours truly can afford to hang a few of these creations on my at-home walls. But don’t let that accessible style fool you— Gallery 1988 works with the big dogs, including the curation of limited edition posters and promotional campaigns for “Breaking Bad,” “LOST,” and “Fringe.” Show openings at their white-walled and simple Melrose Avenue galleries have even hosted thousands of locals and celebs that are all supporters of what this special spot brings to the young generation of art lovers in LA. Pour me a Pabst, I’m ready to buy a new pop of art!
Sip >> The Village Idiot
7383 Melrose Avenue, Los Angeles, California www.villageidiotla.com
I had so much to reflect on after browsing Gallery 1988, feeling immersed in my own experience of all of this good color, texture and style that I saw on the walls there. As I deliberated over which little piece of art I would purchase to hang in my own casita, I dashed down Melrose to a corner spot called The Village Idiot. Now here come the intelligence puns...ready? The Village Idiot is anything but dumb when it comes to food and drink. General manager and another LA native, Pete Crowner, is the brains behind the operation, and heavily involved in the wine, beer and liquor selection on the menu at The Village Idiot. Beer, burgers, Bloody Mary’s, and soccer were a’flowing as I took a seat in a cushy leather booth that faced hopping Melrose Ave. All around me were the Idiot’s dark walls, washed brick and patterned wallpaper, giving off a relaxed neighborhood tavern vibe (much like the vibe at Gallery 1988). This is the kind of place that I could sit at for hours, chat with the witty English bartender and enjoy a sunny day in LA. The cider is cold and the fish and chips are hot, so there’s really no going wrong for me. Meanwhile, I ended up marking up my social calendar with the pub’s events on tap, too: the World Cup, Kentucky Derby, New Years Eve bash, even Election night are all celebrated over friends, family and food here. 100 |
| MAY 2014
Donâ&#x20AC;&#x2122;t expect oil paintings and champagne here, but rather humorously thoughtful art and Pabst in a wonderful sort of way!
| MAY 2014 | 101
>> 102 |
| MAY 2014
>>>>>>>>>>>>>>>
DAY 3
<<<<<<<<<<<<<<<
IMPRESSIONISM
characteristics include relatively small, thin, yet visible brush strokes, open composition, emphasis on accurate depiction of light in its changing qualities, ordinary subject matter, inclusion of movement as a crucial element of human perception and experience and unusual visual angles.
Sip >> The Church Key
8730 W Sunset Boulevard, West Hollywood, California www.thechurchkeyla.com
The Church Key is new to town as of fall 2013, and literally right next door to my Prism art gallery stop. So, I figured it would be an ideal location to scope out the new kid on this Sunset Boulevard block. And I’m so glad I did! Through the golden doors at the entrance is an open, warm and welcoming eatery, just in time for dinner (the only meal served at The Church Key). Here Steven Fretz, Executive Chef and world traveler, makes his usual modern American fare—dishes like pig ear Cheetos, tuna tartare with pomegranate, pistachios and Greek yogurt, just to name a few. Fretz started his Los Angeles career as Executive Chef of XIV, won a few awards for his fine food work, and then landed in his new home of The Church Key LA. The flavors on the menu aren’t the only things that make this locale different—the eclectic decor, the Pan Amuniformed staff and the list of groundbreaking cocktails add to the character, too. If you love the memory of downing otter pops as a kid, you’ll no
See >> Prism
8746 W Sunset Boulevard, West Hollywood, California www.prismla.com
There’s a lot to see on West Sunset Boulevard, so I tossed up my hair, threw on some wedges, and made my way down to a building that definitely caught my eye. The silver, curvy structure that lives beneath the shadows of oversized billboards on Sunset was a welcoming destination. Prism gallery was next on my list of stops—an art gallery and cultural center founded by artist and photographer PC Valmorbida. This imaginative two-
Find >>
doubt adore the menu of their cocktailed-up liquid nitrogen otter pops as a grownup! Sex on the beach or apple martini are just a couple of the fresh frozen otter pop flavors, and they really hit the spot. Ask your Pan Am gal to pull out her “church key” (there’s the namesake!) and crack open a canned Negroni to sip on if that’s what’s calling your name. On this sunny day, I was in the mood for dim sum, so I had the true experience of the fresh dim sum cart that rolled around to my corner table. I was given a cool little passport, got a few stamps, and I explored the dim sum menu in front of me. Ok, and the decor: countryside-inspired wooden tables and mismatched place settings all around; oversized Mad Men-esque crystal chandeliers and low-leveled leather fainting couches out in front, too. Every detail at every turn—including the single word stamped silverware—made it special. Los Angeles meets San Fran, with a touch of retro, and a full graffiti art bathroom? Nothing like it in LA!
story space, with a three-level roof is planted in pretty West Hollywood. The building itself was designed by LA-based PATTERNS Architects and expresses simple beauty amidst the busyness of the Los Angeles streets and stoplights. As I opened the tall glass doors to the gallery, I walked into the echoed rooms and hallways full of simply framed masterpieces. The exhibit this season boasted beautifully saturated paintings, done dotby-dot with a special mechanism to create a large-scale static textured canvas. With a changing exhibit almost every month, art on these walls always embodies that young, non-conventional culture of Los Angeles—a standard held high by Valmorbida. Photography, sculpture and paintings can all be admired and appreciated at Prism gallery—the inspiration in this light, bright gallery is dreamy and endless.
more of Holly’s whimsical adventures on her blog, Holly in Heels. www.hollyinheels.com | MAY 2014 | 103
do
May 2014
106 DO EXPERTS Let Our Top 5 “Movers and Shakers” Motivate the Next Move in Your Career
118 ESCAPE Take a Tour through the Real Tijuana with Turista Libre
124 FIRST TIMER’S GUIDE When it Comes to Our Bucket List, The Sky is the Limit
128 FEATURE We Channeled Our Inner Track Star to Find LA’s Trendiest Running Trails
124 FIRST TIMERS GUIDE Free Fallin'
SKYDIVE SAN DIEGO, INC. 619.216.8416 www.skydivesandiego.com
105
MAY 2014
Dude.
FIVE OF OUR FAVORITES FROM THE MALE SPECIES
DO EXPERT DO EXPERT
106 |
| MAY 2014
WRITTEN BY: ERIK HALE PHOTOGRAPHY BY: ADAM GENTRY
E
ven though there are billions upon billions of stars in the night sky, very few shine brightly enough to be detected by the naked eye. The brightest stars—whether by proximity or size—hide, overshadow and disguise the beauty of stars nearby that deserve the same attention. In a large city the size of Los Angeles, this same phenomenon happens with people. There are people you should know more about. These people shine very brightly in their own space and time. We found five such people. And, not just people—dudes. I don’t mean dude’s in the vernacular of Sean Penn (Spicoli) in “Fast Times at
Ridgemont High” or Ashton Kutcher (Jesse Montgomery III) in “Dude, Where’s My Car,” but rather the way it was first intended in the late 1800s. It was considered a compliment, referring to how one dressed (or rather appeared); to be pulled together; to have the appearance of having “it” together. Our focus in this interview, which taps entrepreneurs, a disc jockey/music director and a former television personality, is to shine a light on personalities that we feel should be gravitating into your consciousness and are deserving of our collective attention. We hope you enjoy this first installment of our spotlight series as we get “all duded up.”
| MAY 2014 | 107
SOCK IT TO YA
Q:
How was Stance the brand born? Aaron Hennings: It started with the concept, and the concept came from two people—Jeff Kearl and Rick Alden (founder of Skull Candy). The genesis was those two getting together as entrepreneurs and looking for another opportunity. The beginning of 2009 was when their wheels started tinkering for what they were going to do next. The biggest traction for Stance was analyzing potential in different categories. They wanted to play in a category that could be taken global, one that they felt was being neglected. So, they put creative, ingenuity, focus and branding behind it. Rick was the one who said the word “socks.” Jeff was ready to be a CEO again of a startup, so Stance was born. Q: How and when did you get involved with the brand? AH: I am actually Jeff’s neighbor, so our kids went to pre-school together, and I met him through the carpool, believe it or not. I was there picking up his daughter, and we became friends. I was Art Director at Billabong at the time and had been for nine years. He took a look at my resume and thought I might be a match for the creative piece at Stance. So, I became partner and co-founder at the beginning. By the end of 2009, all the plans and funding were in place. Q: Can you tell us about the behind the scenes of getting the product to the shelves? AH: First it was getting the concept pitch deck together for the financing. Then, we had the product to the market by August/September 2010. I got to set up our first display rack in Huntington Beach at Huntington Surf & Sport (HSS), which is a great account. That came because we had a pre-existing relationship with them and the product was right. The thing that Stance didn’t have to deal with is that we didn’t have to displace any competition. We came up with this merchandising tower, and it worked. Q: Tell us a little about your position at Stance—the sock brand that is “dedicated to the spirit of individuality.” AH: My title is VP of Creative, so it primarily focuses on product. There is a lot of brand building, strategy, visual, position, updating and maintain the look and feel with the photography, setting up catalogues and websites, and setting up the creative face of the brand. I run the design and creative departments. We create product, advertising and in-store merchandising solutions. I work with a great team and guide all brand related projects. I spend quite a bit of time looking to the future and positioning Stance for the next three to five years.
as I can—where is the brand going, which categories are we going into, which marketplaces do we need to become authentic in… We are 100 percent dedicated to socks. There are no brand extensions into other categories, and that is important to our success. This gives us an advantage to become the category leader. I also spend my time running the design staff and the merchandisers and making sure the creative is presented properly. Q: What’s the most important part about your job? AH: I believe in the art first, the product first, the creative first. I know when to put the art hat on and just blow some minds. To keep consumers and retailers excited, you have to come with the new, the bold and the fresh. It’s about presenting the right persona. This product is authentically us. We want to make sure this thing has longevity. Q: Where is Stance at now in terms of success? AH: Last year was a breakthrough year in revenue, organization and acceptance of the brand. We always want to capture and keep that startup mentality. Q: It sounds like the success of Stance was a mixture of everything falling into place. Do you have any advice to those up and coming entrepreneurs looking to start their own businesses? AH: The two most important things are team and category market opportunity. It is a combo of experience, professionalism and expertise combined with a market opportunity that is right. When you get the right team and opportunity presented, people are more willing to take that leap of faith, and then it kind of snowballs. Q: Where can Stance socks be purchased? Any plans to expand the line? AH: Stance socks can be purchased at key specialty retailers and some of the better, major accounts. The line has been growing since day one, and we have expanded into a women’s collection, kids collection, and we have a whole performance sport division coming. We’ve got snowboarding, golf and moto divisions coming, so I’m looking forward to that kind of stuff. It becomes a construction and sourcing situation. As we grow, we’ve got a big international initiative this year, too. Right now we’re in 25 countries internationally on some level. My job is to let the brand translate internationally.
Q: Who decides on sock designs? Do you collaborate with any artists? AH: I decide on the designs for the socks, along with the merchandise and design team, to make final decisions on all the sock designs. I look at the product more like a piece of equipment—the technical side of it. We have to blend some art in, mix fashion in with the function. And yes, we have quite a few artist collaborations on the way. We work with a talented group of Punks & Poets to bring their creativity to life on socks. Q: What are you currently focusing on in your role as VP of Creative? AH: I’m trying to think as forward in the future 108 |
| MAY 2014
INTERVIEW BY: ADAM GENTRY
We are 100 percent dedicated to socks. There are no brand extensions into other categories, and that is important to our success. This gives us an advantage to become the category leader.
NAME: Aaron Hennings COMPANY: Stance Socks TITLE: Co-founder | VP of Creative PHOTO LOCATION: Stance HQ
STANCE HQ 193 Avenida La Pata San Clemente, CA 92672 949.391.9030 www.stance.com | MAY 2014 | 109
PLEASURE SEEKER
Q:
Where did you grow up, and what made you move to LA? Max Hodges: I grew up in Santa Cruz, California, surfing and skating and enjoying that great place. I moved to LA after high school, thinking hair metal was alive and well on the strip, but boy, was I wrong. So, I moved back to Santa Cruz, traveled, moved to New York for a bit—NY rules!—moved back to LA when my brother (who still lived here) gave me the news that he was going to be a father. Q: You were formerly the Clips and Clearance Producer for TMZ. How did your career in television start? MH: My brother was a production coordinator at Victory Studios and gave me an entry-level job as a runner. I worked on a lot of different things during my time at that job. In fact, I was the prop boy for the “Ellen DeGeneres Show” pilot. I vividly remembered thinking, “This show is going nowhere…” WRONG! (laughs) I learned a lot. I learned how to get around LA, found the South Bay (I’m sure I’d die in this city without the South Bay). So, I worked my way up from being a runner and took a job working for a tiny website Harvey Levin founded. I started as a PA. Harvey grew that website into what is now TMZ—which I’m pretty sure is the first website to successfully turn into a TV show. That guy knows news, man! He is a brilliant man, and he works 17 hours a day. I learned so much working there. Harvey Levin is the embodiment of “there is no such thing as no.” You just had to figure it out and do it. Q: After eight years with TMZ, you decided to leave. What have you been doing? MH: I stayed at TMZ for a long time, and as fun as the show looks, news is really a hard and stressful industry in which to be. News is gnarly—it’s just a lot of work. I wasn’t surfing enough, and I was dying at my desk. It was just time for me to go. Q: So one thing I can say after hanging out with you a few times, is that even though you’ve had your own amount of a celebrity, you’re still just like one of the guys. MH: I’m no better than anyone else. My biggest problem with leaving TMZ wasn’t the money or anything else, it was that I knew I had fans, and I was making them laugh, and that’s what bums me out. Q: What’s the biggest piece of news you ever broke? MH: It’s a team effort—it’s a newsroom, but clips clearance was very instrumental in the Michael Jackson death. We kind of got the ball rolling on that, and we beat every other media source by an hour. You have to break original stories. Q: So, you’re out, you break a story, and you run into that person when you’re out. Is that awkward? MH: One time we did something on Suge Knight about him going bankrupt and all this stuff. One night, I’m at Mel’s Diner, and I saw him, and I was like—oh crap. So he goes to the bathroom, and I follow him over there, because I wanted to see if things were cool. I’m not the final editor. I was so stupid, trying to tell him in the bathroom. And he said, “Why don’t you wait outside, so I can take a pee.” And then, everything was cool, and he invited
110 |
| MAY 2014
me over to his table. Most people get it. I’m not a tattletale. Q: Van Halen or Van Hagar and why? MH: Are you kidding me, bro?! Van Halen for life—there’s no Van Halen without David Lee Roth. Q: What’s your favorite album? MH: That’s like trying to pick your favorite kid… I love “Dance the Night Away.” Ever since the day I heard it, I love that song—one of my favorite songs ever. Q: What’s your perfect day? MH: Wake up “on” my girlfriend, spooning. Honestly, I love the stock market, so I wake up at 6am everyday and do my trades—I’d make a bunch of money on my perfect day. Go surf. The perfect day is really unplanned. Q: It seems like no matter what you’ve wanted to do, you’ve been successful at it. MH: I’ve never really wanted to do anything. I’ve always just taken opportunity where I’ve found it. I’ve never planned. Q: Is there a long-term goal? MH: It’s like John Lennon says, “Life is what happens when you’re busy making plans.” I say that all the time. So, I’m not big on plans. Q: Do you have aspirations? MH: I want to make my mom proud. She asked me specifically not to do porn, so I guess I can’t do that. Q: Do you have any new projects in the works? MH: I sure do, and I’m ready for anything fun that comes along! I also try to get in the water whenever it’s best. Q: Do you have any friends you want to give a shout out to? MH: Eddie De Rosa, my best friend, and I, we’re going to start up an e-commerce business downtown. He’s one of the reasons I got my job at TMZ, because we started a blog back in the day. I like being behind the scenes more, we have a lot of great ideas in sales and finance. But, I am in the midst of doing a few other projects for other shows, because you might as well take advantage of it while it’s there, you know?
I’ve never really wanted to do anything. I’ve always just taken opportunity where I’ve found it. I’ve never planned.
NAME: Max Hodges COMPANY: Former TMZ Clips and Clearance Producer TITLE: Changes Daily PHOTO LOCATION: Manhattan Beach
| MAY 2014 | 111
I was part of a team that traveled around the world doing design competitions. I went to the most amazing places, like deserted islands, master planning for huge, mixed-use urban design projects.
NAME: Jonnie Sax COMPANY: JammyPack TITLE: Founder | President PHOTO LOCATION: Venice beach
112 |
| MAY 2014
Q:
Tell me about your background. How did the idea of JammyPack originate? Jonnie Sax: I was an architect by trade, originally from Denver. My team and I won the Great Park Design Competition in Newport Beach, which spawned us starting a satellite office in here. After our office closed, I started meeting with networking groups, which gathered down on the beach. We would bring speakers down to the sand, like our iHome rechargeable speakers, but the battery life was just terrible; plus, it was like bringing a small piece of furniture to the beach. I was wondering why there was no such thing as portable speakers? So, I started thinking about the idea. And at the time, the 80s were coming back—everyone was wearing fanny packs and neon, so we decided to put stereos in fanny packs and call them JammyPacks. We had the idea, the website— everything, but couldn’t find someone here to profitably make the actual product. In October of that same year, I entered another design competition out of LA for a project in China, and ended up winning that, too. The project was so large that I ended up moving to China, and while I was there, that’s when I got it done. The same city where Apple was made is where I had the prototypes of the JammyPack made. We sold the first 100 at Coachella and the next 300 at Pacific Festival in Newport Beach, and from there, it just blew up. It just kind of happened organically. Q: So, you rolled out the JammyPack brand at Coachella—how did that go? JS: We were hoping that if this thing took off, we wouldn’t have to go back to work—back to architecture. And we knew, as we approached festival season that 70-80 percent of people at music festivals like Coachella were wearing fanny packs. I knew what was going on and got it done. From there, we grew into backpacks, two different types of bike packs and coolers. We do collaborations with all different types of brands. Q: Where can I get a JammyPack? JS: If you click the store locator on our website, you’ll see all the stores we’re in. We’re sold all over the country, because it crosses over so many demographics. Around here, you can find us at BRIGADE and Spring Street MAC in LA, Beehive in Manhattan Beach, Titanic in Venice, STADE & CO in Costa Mesa and Hobie in Laguna, San Clemente and Dana Point. We’re in a lot of action sports and surf and skate shops, but you can also find JammyPacks in electronic stores like Best Buy. We’re testing in Tilly’s right now, and we’ll be in REI this summer.
JAMMYPACK Venice Beach, CA 949.423.6077 www.jammypack.com Twitter: @goJammyPackGo Facebook: JammyPack
Q: Discuss your marketing strategies and plan to make JammyPack an industry leader. Do you have any competition now? JS: No. Burgman made a bag with speakers in it, but they are like bread and butter. What makes us so unique is that we have the patent for the removable speaker phase, which is the whole point. You can remove them and use them for your laptop or point them anywhere you want. They’re also USB-powered, so one of the cords plugs into a charger, which can also recharge your phone. Marketing the JammyPacks has been word of mouth. We’re blessed, because it’s music and relevant to action sports. If a kid is at an event snowboarding or skiing and there are 200 people in a lift line waiting, and one dude is playing music, then, everyone wants one. Or, if you’re leaving a music festival and having music still playing at the end of a concert—that’s the best part. We’ve been really lucky to have all the help from our friends and the collaborations we do. We piggyback on other companies’ marketing. For example, if we do a Quiksilver or Roxy bag, they put them in their stores and do social media promotions, which in turn, is us. We’re bridging the gap between action sports and music. Q: What kind of growth has the company experienced since its inception in 2009? JS: We do all the trade shows now, which is like eight a year, from MAGIC in Vegas to Tannex in Dallas and the Snow Show in Denver. That’s what’s getting us into all of these retail locations rather than just keeping it local. Controlling the
BORN TO BE LOUD brand is really hard with econ only. We do more than double in sales every year. Q: You talked about being able to quit your day job with the inception of JammyPack. Are you fulfilling what your hope was or are you pushing it just as hard as ever? JS: Oh yeah—just as hard as ever, there’s still that drive. It’s just different terms now. Instead of being 8am-8pm and having to be there for the sake of being there; now if I want to go play soccer or surf, I can do that, and I’ll do my work at night. It’s more time consuming with all of the shows now. There are no weekends off. For example, I did 17 cities from October through December, but it’s fun. We get paid to market—where most people pay to attend the events we’re at, we set up and sell JammyPacks. Q: As you mentioned, JammyPack has collaborated with an impressive list of vendors and brands. Talk about the importance of these collaborations (like your partnership with Insomniac). JS: The collaborations are important, because they validated us in the very beginning. One of our most successful collabs was with a brand called Mishka. They made our pack cool with that harder edge crowd. The fact that Mishka was doing it, was cool. We do between four to six collabs per year, with brands like Icelantic Skis who puts on a huge music festival per year, Insomniac who did their own custom JammyPack. Their JammyPack was sick—they did like 600 black ostrich JammyPacks. And then, we get wholesale for all of that. We’re able to do this because we’re from Southern California. Q: Tell us something your fans might not know about the illustrious Jonnie Sax. JS: I have my private pilot’s license. Prior to architecture school, I was pre-med, and prior to that, I was going into the military— the Air Force Academy to be a fighter pilot. So, I got my pilot’s license at age 16, and through that, I learned not to go into the Air Force Academy. So, I switched up to pre-med, and got to school where I was looking through the catalogue and found the school of architecture and urban design and switched right then and there. The architecture world was great. I was part of a team that traveled around the world doing design competitions. I went to the most amazing places, like deserted islands, master planning for huge, mixed-use urban design projects. Q: What was the craziest place you ever traveled to during your career in architecture? JS: The wildest trip ever was to this place called the Great Inagua Island. It is the largest uninhabited island that is an ecological preserve where Morton Salt first landed and created their salt flats along with a community there. Salt used to be the biggest commodity in the world—like gold. When they had enough salt, they left this little community there. It also hosts like 75,000 Western Flamingos. So, we flew a private jet there on the runway that the US built as a security station during the War on Drugs. It is the main point from Cuba, being only 30 miles away, so they put this entire infrastructure there to prevent drug trafficking. So, literally, on the sides of the beaches, there were bundles of marijuana everywhere! The whole island was covered with these big black bales of weed from the early 90s. I was there for three weeks, living with the people in their little homes and listening to what their needs were; it was awesome. That project also had a socioeconomic impact. It was really cool to help them. We created this really slick urban plan for them. Q: I bet you wished you had a JammyPack with you on that trip. What would you have listened to on your JammyPack? JS: Everything—literally from Jay Z to the Black Keys. I’m all over the board. My number one right now is Alt-J. I also like Lorde and Cut Copy. Q: One final question: Which JammyPack is your favorite? JS: The new one—Tropicamo. It’s camo, but it’s got Hawaiian black flowers on it and palm trees. It’s the coolest thing ever. I love it. Our most popular print is Earth Aztec. And we’re really excited about the Doc Kit and having the Bike Packs back. You can get 15 percent off when you use the promo code LOCALE. INTERVIEW BY: KRISTAL DOCTER | MAY 2014 | 113
MAKING WAVES
Q:
Tell us about your extensive background in music. How did you decide to make music your career? Jason Bentley: I grew up in Santa Monica and always had a natural inclination towards culture, music and art. I wasn’t really a jock or one of “the cool people” in the quad. I was always the alternative. At the same time, I really had a fascination for radio as a medium. Even at a young age, I loved radio for some reason. I had a mock radio station that I made in my room when I was 12 or 13. I would record songs off the radio and record my voice. So, I felt like it was an inevitability for me. In high school, I was the guy who read the daily bulletin on the PA system. I really was always drawn to it. Those currents eventually culminated through college and into my professional career into what I’m doing now. Q: Tell us about some of the bands that sparked your initial interest in the world of radio. JB: Growing up, it was a pretty straight ahead classic rock upbringing, with bands like The Who and Led Zeppelin. The Who is an all-time favorite. They were doing things differently with their mod style in the 60s and their sense of imagination with rock operas like “Tommy” and “Quadrophenia,” I just loved. It was something that really resonated with me, because it was like a fashion forward and music forward attitude. But, it wasn’t until I discovered house music in 1988 while backpacking in Europe that I was totally blown away by this new sound that was taking root. For me, that was completely alternative, and I loved the energy and sense of unity and community that it instilled. From that point on, I just completely wanted to be a DJ and play house music. So, I started by playing dance music on college radio here in LA at Loyola Marymount University’s KXLU. Q: Discuss some of your career experience highlights like working on blockbuster movies like “Tron: Legacy” and “The Matrix.” JB: Being on the radio in LA has its benefits, and one of them is that you’re playing radio for a lot of influential people in the entertainment world, so I’ve gotten some great opportunities out of that, including relationships with directors like Joe Kosinski who did “Tron” and also, more recently, I did a movie with Tom Cruise. I also worked with the Wachowskis of “The Matrix” for about three years on all three films. It’s really about relationships. I don’t actively look for music supervision work, because my plate is pretty full with the radio station, but I do believe in people. I believe in artists, and I stand by them. So if there is a relationship I want to serve, I am always available. Also, becoming Music Director five years ago was certainly an honor. I had been at the radio station for 15 years, and I never assumed that I would get that role. It was a great evolution for me, because I was able to expand from the dance music emphasis and the house and the trip hop in order to promote more music, like folk and rock. What I like is it’s a constant challenge. You’re always meeting new artists and trying to understand them and interview them and also brainstorm interesting ways to promote their material. For me, it’s this brilliant blank slate where I can express creative ideas. Like, let’s do Beck here at this studio, an evening, invite-only thing, and let’s make it exclusive and we’ll record the whole thing for broadcast later. There are just a variety of different outlets for me to channel ideas, and that’s pretty inspiring. Q: How do you maintain composure during your interviews with some of the most amazing musicians on the planet? JB: They’re usually on tour, so you can ask them about the tour and highlights at various shows along the way. Some artists are just dysfunctional, and
that’s fine. You can still admire them and appreciate them for that even though they might not be a great interview. They’re just going to prefer that people understand them through the lense of their music, and that’s cool, too. So, you’ve got to kind of detect that ahead of time. Yesterday, I had an interview with a band called KINS, and I like their music a lot, but I could feel right away that they were not talkative. Their music actually has the feeling that they’re very cerebral, sort of like Radiohead, recorded in a basement, barely looking at each other sort of thing, but I managed to get a pretty solid interview out of them, but I seriously had to keep digging. And then, there are bands like Silversun Pickups who I would ask one question, and they’d just take it from there. It was like the Silversun Pickups Variety Hour. So, it’s a mixed bag, but my rule of thumb is to be gracious, welcoming and everything else will fall into place. Q: In your 20 years on air, who were you able to meet that had you a little star struck? JB: I don’t mind that nervous feeling; it kind of makes you feel like you care and you’re alive. Last year, I interviewed Depeche Mode in front of 800 people in a convention hall. I was so nervous, but everything went great. The success is when you feel like you pulled it off. There are other artists like Nick Cade & the Bad Seeds who is an artist who is a pretty intimidating figure. Going into it, I was really freaking out, but, I realized that that sense of creative tension is a good thing and can ultimately result in your best work. Q: Much of the music you curate could be found on college radio stations. How do you relate to the younger demographic when you are now 43? JB: I think the music keeps you young. Going out and being a part of the music scene, and being openminded and inquisitive helps me to keep in touch with that same feeling of being in a record store… which actually shows my age, because there are no record stores. (laughs) That feeling of being excited about music, there’s just something sure about that. And, I’m still really involved in the festival and dance music world, and so, whether it’s playing Coachella or being involved with the EDC in Vegas, it keeps you feeling young and alive. Q: How do you prepare for a big performance like playing at Coachella in the new Yuma tent last year? JB: That was a really unique situation. It was the inaugural year of new tents. They started this stage called Yuma, which was meant as an answer to the overblown, massive Sahara dance tent. That kind of turned into a giant frat party, and they wanted to do something more thoughtful, music that you could feel as opposed to more of a spectacle. So, they asked me to play in there, and that was a real honor. I chose music that had real warmth to it—music that wasn’t about the sensational drop, the next big car alarm sound. It was more like let’s take people on a journey, and know that we’re going to be in an environment where the lights are turned down low and it’s more about facing the speaker as opposed to facing a giant LED screen. So, in terms of preparation, it’s getting a sense of where you’re playing and what kind of idea you want to put out there.
To be there was just amazing, and that’s pretty much a legendary performance, and I feel like it completely changed the game. Q: Since the Grammy's only recently started rewarding EDM acts, whom do you feel should receive a lifetime achievement award from that genre? JB: There are all of these giants of the 90s era, which was such a huge stretch in that music, so Prodigy, Orbital, Underworld, Moby, these are all artists that both in terms of commercial and critical success, really deserve to be acknowledged. Also, when you’ve been involved in the scene for so long, I’m hearing a lot of sounds coming back into fashion from that era. So, maybe there will be some recognition. That’s definitely one of my missions, which is to help cement the legacy of this music. I think it’s the most significant movement of our generation. Q: Wow—that’s a bold statement. Why do you feel that EDM has so powerfully influenced our generation? JB: Because it’s about completely reimagining the experience of music. It’s not about a seated concert hall and having a ticket and staying out of the aisles and staying orderly. It’s about full-spectrum sound experience and being totally proactive. It’s an adventure. It’s movement that’s socializing, it’s expressive, it’s kinetic, it’s everything. The early days of the rave scene and further back to disco and soul, we really didn’t have the technology, but now, we’ve built these massive temples of sound, and I think the experience becomes so much more profound. It’s really reset the format; it’s reimagined what rock spent 50 years building. The biggest music promoters in the world are betting on the experience of dance music now. There’s also been a rise of music festivals in general. There is such a sense of identity—people dress up in a certain way, people tattoo themselves, they’re passionate about this gathering. There’s something very human about festivals. There’s sort of this primitive need, but it wasn’t being fulfilled by rock and roll; and, it sort of came up from the grass roots, and that’s why I describe it as the most significant movement of our generation. There is a new understanding of what people are talking about. The Beatles was their revolution, and EDM is our revolution. Q: What projects do you have planned for 2014? JB: I’m working on an EDM exhibit with the Grammy Museum to launch in the spring of 2015. Our summer season will be busy again with all kinds of events. We do a series in July at the Hammer in Westwood—I just love it, it’s a free event in a great space with an open courtyard. I look at it project by project. It’s never a dull moment. Q: Where can we find you hanging out when you’re not DJing on our favorite radio station? JB: I prefer Venice and Abbott Kinney, but I will also give a nod to Downtown, which has grown so much and is awesome for food and different venues. The Ace, in particular, just opened, and they have a great theatre next door. My hood is Venice, though, and I like to have cocktails at Scopa on West Washington. It’s an Italian restaurant, and they have a terrific bar scene as well.
Q: I’m assuming you’re a faithful Coachella goer. What’s the best Coachella performance you’ve ever seen? JB: I’ll have to go with Daft Punk in 2006. This was their big reveal of both of them as robots and the pyramid that they played on. Prior to that, they had sort of fallen out of sight. So, to be there, when the curtain parted… I really think that was the birth of what we call EDM today, because EDM is so much about the stage and the spectacle and the lights, and really, that Daft Punk performance is the first time someone brought a huge stage show to the dance tent. INTERVIEW BY: KRISTAL DOCTER
114 |
| MAY 2014
NAME: Jason Bentley COMPANY: KCRW TITLE: Music Director PHOTO LOCATION: KCRW Studio, Santa Monica College
Even at a young age, I loved radio for some reason. I had a mock radio station that I made in my room when I was 12 or 13. I would record songs off the radio and record my voice. So, I felt like it was an inevitability for me. | MAY 2014 | 115
Derek Wilson >
Zach Powers >
NAME: Brendan Sindell COMPANY: House Beer TITLE: President PHOTO LOCATION: SHOREbar
HOUSE BREWING CO. P.O. Box 5756 Santa Monica, CA 90409 www.housebeer.us
116 |
| MAY 2014
I thought, why don’t we combine the quality aspect of these craft beers and the drinkability of Coors Lite? It’s also a lifestyle, we’re conveying our lifestyle as guys who are coming from the California Coast, and I think this beer relates to that.
Q:
BAND OF BREWERS
House Beer is a pretty clever name. Is it kind of like house wine? Brendan Sindell: Exactly. There are a lot of connotations to the name—a house, a home, it’s something very familiar. It’s the kind of name where it feels like it’s been around a long time. It stands out. Q: It’s genius—I love it. It’s a similar idea to that of what I’d name my band if I had one. We’d be called Very Special Guest. So, who is the genesis behind House Beer? BS: Growing up in LA and attending UCSB would probably be the sole reason why I had the vision to start House Beer in the first place. We all grew up drinking Coors Lite out of habit, because it was easy to drink. Now there is an influx of fantastic micro brews, but they either make you too full or too drunk and they’re not cheap. So, I thought, why don’t we combine the quality aspect of these craft beers and the drinkability of Coors Lite? It’s also a lifestyle, we’re conveying our lifestyle as guys who are coming from the California Coast, and I think this beer relates to that. Q: How did you officially make the brand and vision come to life? BS: Google. We started researching. We knew no one in the industry, but we just started talking to people, and it opened doors. We got really lucky, but it didn’t happen overnight. From perfecting the packaging, to getting all the proper licenses, and most importantly, to creating the right tasting beer, was a process.
< Keegan Gibbs
Q: That’s really what interested me in you guys, because I can relate. The discovery of a new business is a fun process. So, what did you do after you decided to make this into a business—did you contact a brewer? BS: You can’t be intimidated by the task. You just have to keep going. First, we met these awardwinning brewers (over 50 awards, both local and national) through a friend. We had a meeting, and they started dropping this hardcore beer knowledge. They were younger guys, too, and it just all clicked. Q: How is the House Beer Team significant to this truly unique beer brand? BS: I founded House Beer, but I brought on my older brother Derek Wilson and Keegan Gibbs who were both co-founders with me right from the get go. I get over eager sometimes and Derek is really the one who tells me to pump the breaks and slow down; he wants everything to be right. Keegan comes from a creative background and is in charge of all our marketing. He is a photographer by background and currently works with RVCA as well. We also have our brewers, who I mentioned—Ryan Boring and Craig Shapland—who develop all our formulas and oversee the brewing. We are so lucky to have met them; we wouldn’t be where we are today without them. Ryan and Craig are home brewers who reside in LA as well. I met our sole employee Zach Powers in college, and during the early stages, I always bounced ideas off of him. I thought he represented our brand, and he got what we were trying to do when it was still just an idea and other people thought I was crazy. I knew he would be a perfect fit, so now he is in charge of all our sales. House Beer may have been my idea, but as a brand and as a company, it wouldn’t have been possible without anyone I mentioned. It is definitely a team effort, and I think we have a great team to really do something special. I’m pretty excited about the future and what may come of it.
and we won best overall American Lager. We knew we were ready to launch after that. Q: How did you get the beer into your fan’s hands? BS: First, we had to convince a brewery to brew our beer. That was a year process in itself. We had to get a license and cleared by the TTB (Tax and Trade Bureau). Then, we sent Zach out in the van. He’s going door to door and giving people our story, giving people free beer and spreading the word. We know that we can’t compete with the Big Guys, and we aren’t trying to play them at their game. We know we have a great product, so if we just keep getting it out there for people to try, we are hopeful that word will spread and it will catch on. I mean, the sole reason we are doing this piece is because of word of mouth and social media. Q: So, how much beer did you guys make? BS: We brew 250 barrels at a time or roughly 60,000 beers. We have now done this twice. The first brew was in November 2013, and the second brew was in February 2014. Q: Are you going to stick to just the one version of your beer—no light? BS: We have other ideas, but we’re just waiting for the right time. Q: Where do you see your company going? BS: Right now, our goal is being LA’s beer. We made this product specifically for Southern California, and we’d like for it to be a household name here. But, why not spread to another city where it’s relevant? I think it would fit well in New York City, too. Q: Where can House Beer be purchased? Any plans to work with the big name retailers? BS: We launched at the end of 2013 and are already in 45 accounts. Our furthest northern account is in the North end of Malibu at Duke’s in Malibu, and we have accounts all the way down into Newport Beach. We have a “locator” on our website that is constantly updated and shows the location closest to whoever is visiting the site. We are currently in talks to work with some big name retailers. We are definitely treading lightly, though, the last thing we want to do is put our product in an account that we know wouldn’t sell because our audience doesn’t shop there. Q: I see that House Beer is a proud member of the One Percent For the Planet. What was your motivation for joining such an organization? BS: When I first learned of One Percent For the Planet, it was a no-brainer to join the organization. I think this probably has to do with growing up on the beach and in the water or maybe all the Heal The Bay beach clean ups I had to do as a kid (thanks, Mom). I can’t pinpoint exactly what motivated me to do this, other than it is ingrained in who I am, and it’s the right thing to do. There is too much greed in today’s world, and a lot of the time, it’s the environment that is taking the toll. At the end of the day, it’s only one percent. Everyone at House Beer is proud to be a part of such a great cause.
Q: So how many versions of brew did you go through before you found the one? BS: Six. Then, we put it into the Maltose Falcons Mayfaire Competition with 600 other contestants, | MAY 2014 | 117
MexiGo DAYTRIPPIN’, BORDER CROSSING, MEZCAL AND ART WRITTEN & PHOTOGRAPHED BY: ERIK HALE
118 |
| MAY 2014
Y
ou may wonder what made me want to venture to a place so many are anxious to escape? Was there something to all of the warnings that made me curious or tempted to check it out for myself? I would not classify myself as a thrill seeker. I’m adventurous but certainly not a risk taker. I would gladly visit India, but I wouldn’t dance with a cobra. I would love to visit Africa, just not the “Blood Diamond” or “Blackhawk Down” versions Hollywood has shown me. My girlfriend and I drove through Tijuana last December at midnight after a fun weekend at the Hotel San Nicolas in Ensenada. I did not feel safe at all while we got lost looking for the border crossing. We would have made for hilarious you’re-on-hidden-camera TV as we navigated unsuccessfully through a very dark part of town. “Babe! Don’t slow down,” my girlfriend yelled. “I know, F#%* these stop signs,” I agreed in chorus. You would have thought we were being hunted down by members of the Tijuana Cartel instead of cruising solo (in circles) through quiet, empty streets without a soul caring about our existence. So, what would make me feel safe? What compelling sites could I hope to see that would make the reward worth the risk? I searched the web for something unique, but I still wanted to experience Tijuana in the same way I made LOCALE, “Like a Local.” I decided to place our fate in the hands of a thirty-year-old ex-patriot and former journalist that had taken up residence in Tijuana six years ago. Derrik Chinn is the owner of the self proclaimed “Rad Tijuana Touring” company called Turista Libre that promises atypical trips to museums, markets, concerts, sporting events, parks, breweries, wineries, gastronomic gems, architectural delights and other cultural hotspots in Tijuana. Perfect. I had found my Tijuana sherpa. The day of our trip approached, and we followed Derrik’s instructions the best we could. We left our home and just kept driving south, exiting at the last possible exit, finding the closest long-term parking lot and waited for him to pick us up. Normally you would exit, then head over the bridge, find a parking lot and wait at the McDonalds for the person holding the Turista Libre sign or take the trolley to the very last stop (San Ysidro) and do the same. We found our pay lot, took our ticket and found a space for our 2012 model car. I only point out the year of our vehicle, because it was easily a half-decade newer than any of the other 300 cars we had parked among. Maybe I was just stereotyping what I was about to see. Maybe this close together, countries that had stood shoulder to shoulder for so long, started to look like each other and take on the other’s attributes naturally. All my visual influences, however, like this parking lot’s trash-strewn spaces, the pedicabs, signs in Spanish and the towering Mexican flag waving high nearby, made me feel that we were already South of the border.
Private Guided Tour provided by: TURISTA LIBRE, www.TuristaLibre.com | MAY 2014 | 119
“Beep, beep.” Derrik had pulled up to the right of us, undetected, as I stood gawking. We made our introductions, asked about his career at the UT and found out about the weekly excursions that had become daily excursions. We asked about his reasoning, his motivation to not only call Tijuana home but also spend all of his time giving tours of the area. It was so hard to get your head around someone wanting to live in Tijuana. We weren’t there yet. We hadn’t even crossed the border, but I had obviously made decisions about the city. He was going to have to convince me as to why he had chosen to live here. Luckily for me, he was patient. Maybe he was predisposed to patience, maybe he had answered the questions so many times they were now commonplace and no longer off-putting. Whatever the case, he found a way to avoid many of our barbs. He just kept driving, determined. He had proved people’s ideas of this city wrong before. He seemed confident that this trip would do it again. The towering sign, stretching across six lanes of traffic, make it obvious that the people here do not hold any of my preconceived notions about their country. The red, white and green sign spelling Mexico in eightfoot letters show how proud they must be. The fact that 80,000 people from countries around the globe transplant here annually tell a different story as well. There must be something here. Our very first stop gave me reason to pause, and to plan a return visit.
We drove through streets making rapid lefts and rights. It felt like switchbacks in some mountain pass. I was instantly grateful for Derrik. I think it would be impossible to navigate these streets without his experience. We made our way through a residential neighborhood and parked along a curb on an empty street. We put our valuables in the trunk of his car, made sure our windows were up and the doors were locked, and then made our way a few blocks by foot through the Gabilondo neighborhood (where the old bull ring once stood) to a large restaurant, El Tio Pepe. It was time for lunch, and we were in for a treat. Derrik politely took charge of the ordering once he realized that my stammering tenth grade Spanish was not capable of ordering our lunch. Our server disappeared and returned minutes later with a table full of hot food and cold Modelo’s. The food he ordered was the same for all three of us. Plastic sandwich holders, full of manufactured holes had been made into bowls by being wrapped in plastic bags. These little boats contained a large roll stuffed with seasoned pork that was literally floating in sauce, threatening to overflow. Pickled onions, cilantro and hot sauce were served on the side as suggested toppings. We indulged in all of them. The torta ahogada is a sandwich in name only. If I had happened to stop for even a sip of my beer between bites I feared I might be eating my sandwich as a soup (although, it would be an awesome soup). I love wet burritos. It had never dawned on me to eat my sandwich the same way. I had learned something already.
I was digging Mexico. We waddled back to the car, wiping our faces and loosening our belts. Derrik again began with the series of lefts and rights that made me feel like we were being tailed. We parked in front of a warehouse and went through our lockdown procedure again.
We exited the light and entered a dark warehouse to the sounds of Depeche Mode’s “Enjoy the Silence.” It was much quieter in here. The city’s noises were blocked out. Our eyes started to adjust to our rustic yet modern surroundings. We were in a craft beer lounge. BCB’s interior decorations, beer selection and ambience would be right at home in the Gaslamp or Hollywood. This might not seem peculiar, but don’t forget… we’re in Tijuana. There is a beer duopoly in Mexico. Probably the reason you see so many Corona, Tecate and Dos Equis signs when you travel anywhere in Mexico. The beer distributors—not the government—are in charge of alcohol licenses for bars. You must generally only carry the brands that grant the licensed products. BCB walks a fine line, and by doing so, provide options where few previously existed. We are greeted warmly and have the opportunity to try several locally brewed drafts. After sampling, we decided on Tijuna Bufadora and the Filibustera. They were both wonderful choices. The tours that Turista Libre conducts are generally much more planned out than this one. Our excursion felt more like an old Army buddy showing me around his hometown, randomly stopping in at places he frequents. The tours they normally conduct have themes. When you find the person at the Mickey D’s, after parking your car or disembarking the trolley on the other side of the border, you are escorted to a school bus on the Mexican side. You may be transported to El Vergel waterpark for a day of sliding and splashing or to a Tijuana Toro’s baseball game or even a culinary adventure, tasting tacos from different barrios deep within the city. Our trip, however random it felt, still needed to fulfill a purpose. Derrik has not quite yet converted his passion project into his full time career. When he is not busy escorting his groups of adventure seekers around his adopted city, he spends his time teaching at a local school. He has a full schedule. Intermixed with our series of seemingly arbitrary stops are locations he is scouting for an upcoming street art tour. Street art is pervasive in Tijuana. It covers buildings, walls, overpasses, home interiors and galleries. A form of expression often frowned upon in our beige-washed suburbias. Here, it appears to be lauded. Today we are in search of pieces by PANCA (Paola Villa Senor) a 26-year-old visionary whose art can be found beautifully curated in street ‘museums’ across the city. Her pieces are geometrical and trippy. They are whimsical, geometric designs portraying faces with oversized features and multiple orifices. They are extremely colorful and original and therefore become easy to identify. I find myself believing I am now a connoisseur. I start pointing out her work to our guide. He smiles when I do this, as I am only right about half of the time. It is mid afternoon, the interior of the car is sweltering and hot wind is blowing through our rolled-down windows, carrying in bus exhaust and the heat of the city. I have killed the battery on my camera, and my internal battery is flashing red. I need a recharge. Derrik can tell I am wilting. He makes a quick left and asks me if an ice cream would help. I am about to agree when I look up and see us heading for Dairy Queen. “No, I’m fine. Let’s keep going.” I suggest against my better judgment. I really wanted to keep this trip authentic to the local culture. “I think you will really like this place,” Derrik answers
120 |
| MAY 2014
hel
o an
back. I am relieved as we turn right into a shopping center, away from Dairy Queen, and park. We walk across the lot and into a local ice cream shop called Tepoznieves. They offer over a hundred flavors of ice cream. Tequila with lime or fig and mango with chile are just a few. I settle on a scoop of coconut and a second o mexic scoop of pineapple with chile. They hand us ad little tiny spoons, and we head out to the patio to cool off and enjoy our tiny treats. A little breeze cut across the patio and cooled my outside while the ice cream cooled the inside. Here was another reason to come back. There have been several days since my return from this trip that I had wished I could replace one of the Dairy Queens on this side of the border with a Tepoznieves. Instead of satiating my hunger, the ice cream seemed to revitalize it. It had only been about three hours since lunch, but I was hungry again. I wasn’t alone. When Derrik recommended we go for a taco, my girlfriend and I provided a gutteral “yes” at the same time. Jinx.
| MAY 2014 | 121
Derrik ordered all of us a Samurai taco. It seemed appropriate, as the meat was being mesquite grilled in front of us by a Teppanyaki chef using an old Weber BBQ instead of a grill
We climbed back into the car and drove to La Cacho district. The restaurant we were looking for was in a sort of taco alley. Six individually owned taco shops, billowing smoke, offering curbside stools and packed from end to end, stuffed and crowded into a half block of real estate. Each restaurant looked the same to me, but Derrik said Tacos Los Paisas was his favorite (it had also recently made Anthony Bourdainâ&#x20AC;&#x2122;s list of favorite TJ eateries), so we followed his lead. It was the middle of the afternoon, but the place was still busy. We each grabbed a Strawberry Fanta out of the dining room fridge and made our way to the inside counter. We were greeted with a plate of smoky red salsa and fire roasted green and yellow peppers. Derrik ordered all of us a Samurai taco. It seemed appropriate, as the meat was being mesquite grilled in front of us by a Teppanyaki chef using an old Weber BBQ instead of a grill. The taco was a tostada inside of a tortilla, topped with barbecued pork, fresh cut onions and a creamy avocado sauce. The first bite was heavenly. I tore through the rest of the taco. Maybe it was all one giant bite with fits of chewing mixed in. It was instantly evident that tacos like this were the reason we had a proliferation of taco joints in the US. They were all trying to achieve this level of authenticity. Yet another reason to return. If you are married or have a significant other, you know this next part to be true. You cannot leave the house on an adventure and do fun boy stuff all day without balancing out the gender scales by adding some girl stuff 122 |
| MAY 2014
in the mix, too. Girl stuff generally means shopping. My girl was in need of a big floppy hat and shoes. It was getting late in the day, and she was convinced that she was not going to have a chance to find these items. Derrik suggested we shop here, in TJ. Even though she was in the back seat, I could feel my girlfriend’s eyes roll. And honestly, I was on the same page. The places we had seen so far surely couldn’t offer the selection or styles needed to dress up, but Derrik had not been wrong all day. Even so, for the first time I can recall, I had to quite literally drag my girlfriend into a mall to shop. I just may have joined her in her little shopping excursion, but you cannot force me to write about it. Suffice it to say, this mall (bizarrely) looked like every other mall I had been in. The mall boasted stores with American names, international products and busy women pushing strollers and hefting giant bags (presumably full of shoes, hats and purses) out to their SUV’s. She found a hat and shoes (Steve Madden’s) at our very first stop. Derrik had saved me and proved us wrong again. Thank you. We piled back into the car and headed for the border. After driving a few blocks, Derrik suggested one last stop if we were up for it. “No more shopping,” I laughed. “No, not shopping,” he replied. And then one magical word rolled out: “Mezcal.”
“In!” was our instant reply. We headed to the one part of TJ that I wasn’t that excited to tour. The part with which everyone seems to associate the city—Avendida Revolucion, the grimy collection of strip clubs, bars and prostitution. He promised me the place would be worth the diversion. Still? Really? Ok... The streets here looked nothing like the shopping mall we had just left. It was the first time all day that I felt Derrik was rolling the dice when he parked his car. He almost seemed doubtful it would be there when we returned.
In the hour or so we sat at the bar, we sipped Mezcal straight (firewater), tried it as a Pina Colada cocktail, as a Cremas de Mezcal (yummy) and nibbled on roasted grasshoppers for an appetizer.
We made our way through the stained streets, past men loitering outside of seedy dark bars to what looked like the opening to an office building. Behind two sturdy glass commercial doors was a reception area whose couch, table and lamps reminded me of my late grandmother’s living room. Behind the faux wall was La Mezcalera. A super hip, local traffic-focused Mezcal bar. We plopped down in the main bar and perused the menu. This bar was opened on La Sexta in 2009 as an opposition to the rowdy bars we had just walked past. They were succeeding in their opposition. In the hour or so we sat at the bar, we sipped Mezcal straight (firewater), tried it as a Pina Colada cocktail, as a Cremas de Mezcal (yummy) and nibbled on roasted grasshoppers for an appetizer. As I sat at the bar, a lemon resting on the napkin that also held my last few grasshoppers, my head a little foggy from my drink, I realized how far from the US I felt right then. We were only a few miles away but it felt like hundreds, thousands maybe. I was on a vacation. Mexico was not scary. It was an adventure an hour from home. As we said our goodbyes and started walking across the border, I promised Derrik I’d return for one of his tours. After this local-guided, insider experience of TJ, I will definitely keep that promise.
| MAY 2014 | 123
TIMERS GUIDE
WRITTEN BY: NATALIE HOLTZ PHOTOGRAPHY BY: ADAM GENTRY
AT
9,000 feet above sea level, I am wondering why anyone skydives. Oh sure, the views below us are beautiful—so beautiful I just threw up in my mouth. My instructor, Fernando, turns to me and says that the adrenaline doesn’t even affect him anymore. I want to punch him. “How nice for you, Fernando,” I think sarcastically, wishing I was born without adrenal glands. I know you can tell, just by looking at me, that I am a big risk taker. I skydived recently (yeah, I know, awesome), and I went with Skydive San Diego because, quite simply, they are the best. Founded in 1986, Skydive San Diego is the region’s only full-service parachute center. With 15 USPA-certified instructors and over 100,000 jumps between them, you feel safe with Skydive San Diego strapped to your back. Skydive San Diego hosts the newest, safest and largest jumpships in the skydiving industry—airplanes that take up over 20 loads of skydivers a day. If you are interested in learning to do solo skydives, their Accelerated Freefall training program is one of the best in the world. They even host a training program for Navy Seals. Reassuring, right? Skydive San Diego’s manager, Blake Robinson, calls the center “The Boogie Drop Zone,” because everyone there is just having a lot of fun. Many skydivers hang out on the grounds all day, and it is easy to understand why. There are plenty of picnic benches shaded by trees and freestanding canopies; the surrounding area is beautiful, and they even have food—great food. Grab some barbecue, a coffee, a cinnamon roll, whatever you fancy at The Lemon Drop Café, Skydive San Diego’s onsite food truck/ restaurant. Most importantly, Skydive San Diego’s instructors are easy on the eyes. I’m just saying. Now, there are three most important skydiving rules. Number one, do not drink alcohol beforehand. Number two, do not drink alcohol beforehand. Number three, pay attention during skydiving school. We are almost to the dropping point, and I cannot (for the life of me—ha!) remember what to do if the reserve parachute fails. The engine is roaring, and the cameraman is asking me, “Are you sure you want to do this?” What kind of question is that? No, I am not sure I want to do this. I am sure I am about to fall 13,000 feet to my death. If I do land safely, the first thing I am doing is getting my adrenal glands removed.
SKYDIVING RULE #1: If you remember only one thing from skydiving school, remember what you are supposed to do if both parachutes fail. Not that this ever happens, of course. It only happens with one in every one in one million skydives—don’t worry, I Googled it beforehand. “Where do you like to surf? How long have you been surfing? What part of town are you from?” A barrage of questions leaves Fernando’s mouth so quickly; it is like question/answer PingPong. Brilliant tactic—he is distracting me—probably because all the color has left my face. Then he says, “Sit on my lap.” I look at him surprised—I thought we were best friends. “Fernando, we hardly know each other. At least buy me dinner first,” and I know what you’re thinking. The answer is: yes, it was a little awkward. I did that put all your weight in your thighs and feet maneuver. 124 |
| MAY 2014
Fallin’
A FIRST TIMER’S GUIDE TO SKYDIVING
SKYDIVE SAN DIEGO, INC. 13531 Otay Lakes Road Jamul, CA 91935 800.FREE.FALL (in California) 619.216.8416 www.skydivesandiego.com | MAY 2014 | 125
#2
SKYDIVING RULE #2:
Be at your fighting weight when you skydive. You will have to sit on a stranger’s lap. Not that this made me feel better, but parachuting has been around for almost a thousand years. Chinese drawings of parachutes date all the way back to the 1100s. In 1495, Leonardo Da Vinci designed a pyramid-shaped, wooden-framed parachute that daredevil Adrian Nicholas tested out in the year 2000. Da Vinci’s design worked, proving it to be (in retrospect) the first working parachute. Skydiving, however, did not take off as a sport until after World War II. With an abundance of surplus parachutes and former soldiers with the courage to jump, that’s when skydiving really became a hobby. The first commercial skydiving centers opened in the mid1950s, and around the same time, Raymond Young coined the term “skydiver.” Fun fact, after the release of Point Break in 1991, skydiving showed a huge surge in popularity. A fellow skydiver crawls to the airplane’s garagestyle metal door, and throws it open. There it is: my imminent death. I look around at the other skydivers. One climbed Mt. Everest without oxygen. The next jumped off cliffs in squirrel suits and ate raw eggs for breakfast. This is what I imagine, anyway. Each diver gives me a fist pump before walking to the door, as I counter with my very best James Bond face. “Oh, we are jumping out of an airplane? I wish I didn’t have to do it tandem, ha ha ha.” I am calm, cool, collected. Still, I get a few “Are you okays?” so I am not sure how convincing I was.
SKYDIVING RULE #3: Go with the eighty-two-year-old ladies checking it off the bucket list. Board the plane full of eighteen year olds rebelling against their parents on their birthdays. Just be braver than one person on the plane, and you are golden. Watching other people falling out of an airplane is freaky no matter how much you are expecting it. They disappear, and you are left in shock thinking, “What happened to them? Where did they go?” Then you remember, “Oh yeah, they are skydiving.” And finally, you remember you are expected to do the same. I tell ya,
if they didn’t strap you to someone, no one would ever skydive. Everybody would just change his or her minds. When we get to the door, I remember I promised to meet a friend for lunch. Poor scheduling on my part, but shoot, I just couldn’t jump. I explain this to Fernando, but he tells me, “If that’s the case, the quickest way down is to jump.” I didn’t sign a contract; I don’t have to do this. Fernando pulls my head back against his shoulder. I tilt it back down. He pulls it back again. I am already doing this wrong, but there is no turning back now. Out the door we go, and I don’t know where I am. I can feel my lips flapping against my face as I wail like a banshee. After I rupture Fernando’s eardrum, I eventually stop screaming and listen. The WHOOOSH sound was not the sound I had expected. Where was the epic guitar solo? I thought free falling sounded like “Eye of the Tiger” or complete silence. When your inner ear can tell you are moving, you get that stomach dropping feeling. This feeling is one of the chief reasons many people steer clear from skydiving. What these people should know is a few seconds into the jump, that stomach-dropping feeling goes away. When you reach the peak terminal velocity (90 miles per hour), you are falling so fast, your inner ear cannot sense you are moving. So, a few seconds into the drop, that feeling of falling is replaced with a feeling that you aren’t moving at all. This is where you get comfy. I spread my arms wide, push my belly button out and make my body like a banana. I remember some things from skydiving school, just not the important, lifesaving things. The free fall lasts for about two minutes, while the parachute ride lasts about seven minutes. The camera guy is right below me doing a “Stick your tongue out” gesture, and I oblige. I imagine that these photos, this video, will be incredibly flattering. I throw a couple hang looses, and discover my repertoire of hand movements is pretty limited. When you are falling, you feel compelled to look at the ground, thinking you will inevitably crash into it in a few minutes. The color of the Sierra Madre Mountains, the blue and green outlines of the lakes below, is indescribably beautiful. FERNANDO POINTS OUT TIJUANA TO THE SOUTH AND CATALINA ISLAND 80 MILES TO THE NORTH. TO THE EAST, I CAN SEE BIG BEAR AND THE SALTON SEA. I CAN SEE THE OCEAN GLITTERING IN FRONT OF ME—THE COAST STRETCHING ALL THE WAY DOWN TO ENSENADA.
126 |
| MAY 2014
Fernando pulls the shoot at an altitude of 5,000 feet. We whiplash upwards as we counter the force of the fall. He whispers into my ear, “Look how beautiful it is,” and I think maybe we should move in together. He points out Tijuana to the South and Catalina Island 80 miles to the North. To the East, I can see Big Bear and the Salton Sea. I can see the ocean glittering in front of me—the coast stretching all the way down to Ensenada. It occurs to me then that there are millions of people below us, but that no one knows we were here. You feel so small, and everything else— all the details of your life—fall away. You can’t beat that feeling. I refer to Patrick Swayze in Point Break on this one, “It’s 100 percent pure adrenaline. Other guys snort for it, jab a vein for it, but all you gotta do is jump.” The skyscrapers of downtown are wrapped in gray mist and reined in by a miniature Coronado Bridge. Rivers and trails run rampant over the brown of the Sierra Madres, and I cannot tell where the drop zone is. We are too high up. Fernando says, “Life is too short. You have to enjoy every day.” Grounded guy. Who knew Buddha was a skydiving instructor? The thing about skydiving is it allows you to experience life at a distance. It puts things in perspective. It makes you wonder at the world, and if we get too caught up in the day to day, we can forget to do that. In that way, skydiving can act as a reminder of sorts. Fernando pulls the handles (in the industry, they are called “toggles”) of the parachute taking us left and right. I tell him to take care of me here, because this was the part I am most afraid of: the landing. My Mom decided to tell me, that morning, about her good friend who broke both her ankles skydiving by landing the wrong way. Thanks for that, Mom. We gained speed. Fernando tells me to lift my legs as high as I can straight out in front of me. I make a mental note to buy a yoga membership. We come to almost a complete stop, and touch down easy—so much better than the ankle-breaking landing I expected. I highfive the camera guy inches from my face, and take off my harness quickly. I hurry off the field because I have business to attend to—like arranging my heliskiing trip and signing up for “Fear Factor”. I was on top of the world that Monday, a feeling that lasted well into my week. Why skydive? I think we need to remember the adventurers inside ourselves. When we pay attention to them, we get to the heart of what life is about. What better way to be adventurous than jumping out of an airplane?
TERMS
1100 Origination of Chinese drawings of parachutes
FLAT FLYING: Freefall orientation primarily belly to earth CANOPY: Skydiver talk for “parachute” DROP ZONE: Common slang for skydiving center 1495
FREESTYLE: A type of skydiving characterized by acrobatic individual flying
Leonardo Da Vinci invents pyramidshaped parachute
1797 Andre Jacques Garnerin makes a parachute jump from a hot air balloon approximately 2,000 feet above Paris
1908 Leo Stevens and Floyd Smith claim the invention of the first self-contained parachute
1914 Tiny Broadwick becomes the first woman to make a freefall jump from an airplane
1920 The modern fold up parachute with a ripcord was patented
1922 First emergency bailout of an airplane
1925 Early experiments with stable, extended freefall began
1940 First US Army Airborne Test Platoon, the forerunner of the US Parachute Troops
1957 First commercial skydiving schools appear
1991 “Point Break” comes out, and skydiving sees a huge rise in popularity
| MAY 2014 | 127
128 |
| MAY 2014
ry Th
ner our In
Track
nd T Star a
ails
A Tr ese L
nel Y
Chan
WRITTEN BY: LINDSAY DELONG | PHOTOGRAPHY BY: SIERRA PRESCOTT MODEL: NICOLE SANDOVAL, ReFresh Talent Agency, www.refreshtalent.com
LA
is not a city that slacks off. LA likes to look good. We have the Kardashians. We have the Real Housewives. And then, in a swirl of yellow and purple, there’s the always-dapper Kobe. While some might rely on their wallets or their surgeons to get the look they’ve always wanted, others take a cue from our local athletes. Now, more than ever, Angelenos are lacing up their running shoes and hitting the trails with a vengeance. Due to our spectacular year-round weather, the sweaty gym is often bested for a run under the sun. With the expanding popularity of organized races like the LA Marathon (go ahead, put it on your bucket list), running groups like AREC in Long Beach and L.A. Leggers in Santa Monica as well as fun runs like
the Warrior Dash and the Color Run, we have catapulted running into a social activity. One that health-conscious LA is guiltlessly eating up because this meal doesn’t come with empty calories, only a sense of accomplishment and a hot bod. So you! The one on your couch! Put down that microbrew, turn off the “Rich Kids of Beverly Hills” rerun, and join us as we run through some of the best spots in LA to burn some calories. Or if you really don’t want to put the beer down, there’s a running group for that too—The Hash House Harriers. You actually run with beer. Every week, all over LA and OC. It’s a real thing, I promise.
| MAY 2014 | 129
AS
DR
TR
DR
SOL
AR D
R
JA
LM
IA
AL
You swear the girl who just passed you is a model. You’re positive the guy doing shirtless jumping jacks has a role in Leo’s new movie. This is the Hollywood Hills, and one of Tinseltown’s favorite workout spots. 130 |
| MAY 2014
NICHOLS CANY
ON RD
TREBEK OPEN SPACE
WATTLES GARDEN PARK
Runyon Canyon LENGTH: Hikes range from short to long.
DIFFICULTY: Varies from Novice to Expert, depending on what hike you choose.
GA EN HU
CA
The Canyon’s 160 acres boasts room for quite a lot of different hikes to explore. Runyon Canyon Road is easy, the Star Trail is medium and the Hero Trail is difficult. Try a new one every day. There’s probably a different celebrity on each one.
VD
BL W
AND DR
MULHOLL
PERK: On the drive back down the hill, get lost in the streets off Mulholland Drive. You’ll run into driveways that look like they’re dropping into 90-degree angles, houses that look like they’re being held up by one brick, and if you can find them, the homes of Sylvester Stallone, Paris Hilton and Mr. Timberlake. This could actually be fairly easy considering there’s a multitude of StarLine Tour buses to follow. They’ll lead the way to your favorite celeb, guaranteed, or your money back!
P
ark your car in the small parking lot at the Northern Entrance, 7300 Mulholland Drive. A white Lamborghini speeds past you going way too fast. A Range Rover carrying a family with children gets out. The mom is wearing Lululemon. The dad is ripped. The dogs are leash-less. You enter the gate and start hiking. People are running by you, walking by you, and some are already sprinting after dogs.
AN
NC
YO
RUN
The conversations you overhear are typical to LA, and to LA only. There’s talk of failed auditions, of new pilots set to air and lots and lots of sure-to-be-milliondollar ideas in the works. You swear the girl who just passed you is a model. You’re positive the guy doing shirtless jumping jacks has a role in Leo’s new movie. This is the Hollywood Hills, and one of Tinseltown’s favorite workout spots.
D
NR
YO
As you reach the tip of the trail you look out onto a spectacular view of Los Angeles, atop another trail is a view of the ocean, and atop another, you’re looking right smack into some pretty awesome rich-people backyards. Your dog is in seventh heaven, as he hasn’t even come close to conquering the 90 acres of leash-free wandering to be had—roams complete with drinking bowls and poop bags. Dogs really do leave this place happier.
ST DR
OUTPO
RUNYON CANYON PARK
You silently thank Mr. Runyon who envisioned a paradise for the land when he acquired it in 1919. A place where his wife could ride her horses and he could go hunting unscathed by the tempting lures of LA. In the subsequent years, the land passed through the hands of a number of owners who all had big and expensive plans to develop it, before a fire in 1972 sent those ideas up in flames. In 1984, the park was once again realized for what a great expanse of untouched land that it is, and purchased for use as a city park by the City of Los Angeles where it now lives on as the get-fit-epicenter for all our young Hollywood starlets and their pups.
CLOTHING PROVIDED BY: Southern Californian companies, SPF Addict and NEVA.
HILLSIDE AVE
FRANKLIN AVE
HOLLYWOOD BLVD
SPF Addict engages cutting edge technology to create workout apparel that uses organic fibers to block the sun. When sunscreen isn’t enough or has been rubbed off by an extra grueling workout, these garments will provide protection from those super sneaky cancer waves. With a UPF protection level of 50, 98 percent of UV rays are blocked. Among the first of their kind, these fabrics will keep you safe and have you looking and feeling stylish as you get your daily dose of Vitamin D, compliments of California. www.spfaddict.com The people behind NEVA want to see a change. The new company works with ladies in South Asia who hand embroider BE THE CHANGE on each NEVA garment. These seamstresses are then paid 10 times the amount of their typical wage, creating better lives for their entire families. Currently limited to a small but superb selection of fitness wear for active females, the line hopes to expand soon, spreading inspiration and change to both the women in South Asia, as well as the women here. www.nevawear.com
| MAY 2014 | 131
ERO AVE N BLVD
REDONDO AVE
AVE ITOS
E OCEA
JUNI P
LENGTH: One-way: 6 miles. Round-trip: 12 miles.
E 7TH ST
ALA M
Long Beach Bike Path
LONG BEACH
E
O AV
NIET
DIFFICULTY: Novice to difficult, depending on how hard you push. The beauty of this run is that you can make it your own. If you’re training for that marathon or solving an elaborate math equation that needs time to mull over, perhaps you’ll be inclined to run the entire stretch. But if it’s offseason and you’ve been Hash House Harrier-ing a bit too much, feel free to stop for a distraction along the way. Take a walk down the pier, stop for a bite at Belmont Brewing Company, or create a sand angel on the shore. The terrain is flat, just make sure to stay in the pedestrian lane or you will find yourself facefirst on the beach, and not just because you’re a tired sand angel.
PERK: During the summer months, hop on The AquaLink water taxi for five dollars from The Queen Mary, Belmont Pier or the Aquarium of the Pacific and have the 68-foot catamaran ferry you back to Alamitos Bay, or vice versa. There’s no better way to cool off than to introduce your sweaty face to that brisk ocean breeze. Brrrr…
T
his long stretch of bike path weaves from Belmont Shore’s Alamitos Bay, or “Horny Corner” as the locals have called it for decades, to Downtown’s Shoreline Village Marina. The path has sand on both sides, so it’s easy to imagine you’re actually running through the middle of the beach…oh wait, you are. You share the route with plenty of other runners, as well as bikers, skaters and rollerbladers. There are public restrooms every half-mile, complete with water fountains to keep you hydrated. As you trek along you see the windsurfers of Granada Beach, the hounds of Dog Beach, and the boats of Shoreline Village. You’ll pass plenty of beach volleyball courts where the locals are often quite happy to put you in the lineup! You trade off running on the pathway and the actual sand as a way to work those lazy butt muscles. And, as if that’s not enough, you find yourself sprinting up the many 60-step staircases that line the route, connecting it with Ocean Boulevard. The path eventually veers south and you run parallel with The Queen Mary. You stop and enjoy the view, soak in the history of the legendary and well-traveled English ocean liner that retired in Long Beach in 1967, then take a deep breath, turn around and run back. If you want to add another two miles once back at Alamitos Bay, continue along the sidewalk until you get to a wooden walkway, which takes you to the end of the Long Beach Peninsula. Your feet will like the feel of the softer wood panels as you gaze at multi-million dollar mansions to your left and beautiful ocean to your right.
132 |
| MAY 2014
During the summer months, hop on The AquaLink water taxi for five dollars from The Queen Mary, Belmont Pier or the Aquarium of the Pacific and have the 68foot catamaran ferry you back to Alamitos Bay, or vice versa. Thereâ&#x20AC;&#x2122;s no better way to cool off than to introduce your sweaty face to that brisk ocean breeze.
SEAL BEACH
| MAY 2014 | 133
This one contains all the ingredients for the most fun run ever! But heed caution, because not only does Venice have the bikers, skaters and bladers of a typical beach path, it also has those peopleâ&#x20AC;&#x201D;with hardly any clothes onâ&#x20AC;&#x201D;that, without a doubt, really, really need to talk to you.
134 |
| MAY 2014
Santa Monica to Venice Beach Coastal Trail
VD
CO
BL
SANTA MONICA
PI
LI
N
PK
N
D LV
CO
LN
B
BL
VD
A CE
O
LENGTH: One-Way: 3 miles. Round-trip: 6 miles.
E
SE
AV
RO
DIFFICULTY: Novice. C PA IC IF AV E
VENICE BEACH
VD
NI
CE
N
VE
BL
VD
O
N
GT
N HI
BL
This one contains all the ingredients for the most fun run ever! Have a good time with it. Start off by getting your heart rate up stat with a ride on the historic Santa Monica Roller Coaster on the pier. Things will only get zanier once you get to Venice. But heed caution, because not only does Venice have the bikers, skaters and bladers of a typical beach path, it also has those people—with hardly any clothes on—that, without a doubt, really, really need to talk to you.
AS
W
PERK: If you feel your workout needs something more, pump some iron with the big boys at Muscle Beach Venice. A day pass will run you $10, a seven-day pass (doesn’t need to be consecutive) is $50, and a pass for the remainder of the year costs $200. You’ll undoubtedly have to deal with tourists stopping by to take photos, and your spotter will probably be a tanned, oiled up ex-Mister Universe contestant. But hey, the attention keeps you going and you’re getting swoll at one of the most notorious gyms in the world.
Y
ou start jogging south on the boardwalk as you leave the Santa Monica Pier. A barefoot surfer will cross your path on his way to the water, a cheery blonde will bike past on a beach cruiser tooting her little horn, there won’t be trash on the ground, people will be wearing clothes—well, California’s version of clothes at least. As you head towards Venice on the park-lined coastal trail you will weave through areas of golden sand, palm trees, green grass, and then, when life just seems too perfect, you will start seeing the signs for henna tattoos. The Segways will come next, then graffiti. Before you know it you will be right smack dab in the heart of Venice. A skate park will divide you from the sea; you’ll meet lots of offers for “free” music, recommendations for “the best ‘doctor’ in town,” and places for cheap pizza. Stop and indulge. Reflect. It’s the land of Jim Morrison’s “LA Woman” and the legendary Suicidal Tendencies. The land of countless lost souls across America who have come to LA for a new life and have found solace in the grittiness that is Venice. Continue your run until you hit Washington Boulevard, have a snack at The Venice Whaler, and ponder over everything you just saw while you decide if you’ll be taking the same way back.
| MAY 2014 | 135
Murphy’s Ranch LENGTH: Round-trip: 3.85 miles, with a 325-foot elevation gain.
DIFFICULTY: Novice to intermediate, depending on how you choose to handle the stairs. The steps are steep and seemingly never-ending, so be vigilant when descending and save some energy for the way back up. There’s lots of room for exploring once in the canyon and it’s easy to get lost, so make sure to head home before it gets dark. Mobile phones don’t get reception at the bottom, so unless you’re well versed in smoke signals, be sure to employ the OBS (Old-school Buddy System).
PERK: While at the graffiti-covered shack, walk around to the backside where you’ll find the roof only about four feet off the ground. If you walk up the side hill, the roof is only a short hop, and up you go. Walk towards the edge of the building for a different perspective of the canyon. Then throw your camera to someone below, because this is definitely going to be your new profile pic, for sure.
A
s you drive through Pacific Palisades in the Santa Monica Mountains, you’ll take note of the gigantic houses surrounding you. This is definitely the swanky part of town. You’ll reflect back to childhood, about how these mansions kind of look like the Fresh Prince of Bel Air pad. And then, whilst keeping a partial eye out for Will Smith, you realize, oh! that one is the Fresh Prince of Bel Air pad! You’ll continue to weave up windy streets until you end at the intersection of Casale Road and Capri Drive. Feelin’ all pumped, feelin’ all Big Willie Style. Park your car on the residential street, and walk up Sullivan Ridge Fire Road towards the entrance of Topanga State Park. The pavement will lead to a wide dirt road with the occasional biker flying down, or inching up. Exactly one mile from where you started is a run-down chain link fence. You find the gap in the railing and walk through where you are immediately met with an endless-looking staircase leading to who knows what. You decide to find out, and begin the descent into Rustic Canyon. As you clamber down the 512 steps, you think of the history of the canyon. Murphy’s Ranch was built in the ‘30s as a refuge by Nazi sympathizers who spent more than $4 million on it. The ranch was envisioned to serve as a safe haven for the impending doom that was sure to happen when America fell to the Nazis. When that failed to happen, US authorities raided and closed the camp down, arresting the leaders for espionage. Throughout the ‘60s and ‘70s, however, artists redeemed the soul of the Ranch when they stumbled upon its ruins and transformed what was left into their own private colony. In mocking contrast to the original, sinister purpose of the valley, free love, art, and music prevailed until the Mandeville Canyon Fire of 1978. Now, the canyon is once again abandoned, with the exception of you and all the other workout nuts around, clamoring down the steps, ready to explore the graffiticovered remnants, the graffiti-covered shelters, and yes, the graffiti-covered steps. Always. More. Steps. Once you’ve made it down, turn left to follow the wide dirt path where you run straight into the sort of history you didn’t read about in your 10th grade History book. A shack that used to house diesel fuel, a power station, machine shed and a multitude of paths that used to serve as grounds for military drills, all in preparation for the ultimate Nazi takedown of America. To leave the canyon, either return the way you came, or take another set of stairs located next to the main shack. You take the latter, and hike the stairs until you reach the road coming down from Sullivan Ridge Fire Road. Turn left to follow the lane until you reach a stone gate that was once the grand entrance in its heyday. Climb through the crumbling stone wall and turn right to trudge the 1.6 miles back to the start, a little more cultured, a little more American, and a little more, dare we say, jiggy wit it? 136 |
| MAY 2014
W
ILL
RO
GE
RS
TR
AI
L
OLD R AN CH RD
ALTA
LE
SA
CA
MURA
RD
RD
FI
L MA
DR
A
Murphy’s Ranch was built in the ‘30s as a refuge by Nazi sympathizers who spent more than $4 million on it. The ranch was envisioned to serve as a safe haven for the impending doom that was sure to happen when America fell to the Nazis. | MAY 2014 | 137
Check Out Upcoming Races
May 10, Pomona Run or Dye LA, 5K Prepare to dye! By the end of this run you will be sweating in colors. Dance through color stations lining the race where you will be shot with a rainbow of different dye. Afterwards stop by the Dye Festival, where you can throw your own pack of color into the air, splattering everyone around you with even more brightness and fun. www.runordye.com May 17, Calabasas XTERRA Malibu Creek Trail Run, 6K, 22K Join the adventures of the Malibu Adventure Games at Malibu Creek State Park. The trail runs are part of a series of challenges including mountain bike races and rock climbing. Conquer the infamous Bulldog trail while overlooking some of the best scenery in Malibu. But watch your footing, as trail runs aren’t for the newbie! www.malibuadventuregames.com
N HOB ART BL
VD
May 24, Temecula Rock-N-Glow 5K, 5K No need for a nightlight, this nighttime run will be bright enough. Runners covered in glow-in-the-dark loot run through a course lined with speakers blaring dance tunes. Once you’re done, dance the night away at the Glow Party, complete with local DJ’s, food and drink specials, and yes, glowing beach balls. www.rocknglow5k.com May 26, Laguna Hills Laguna Hills Memorial Day Half Marathon, Kids run, 5K, 10K, Half Marathon With a run for every fitness level, this is a race the whole family will enjoy. The 16th annual event, whose partial proceeds benefit the Marine Corps Dark Horse Battalion, is a great and fun way to spend Memorial Day. Continue the patriotism by rounding the day out with a hamburger and good ol’ American Budweiser. www.lagunahillshalfmarathon.com May 31, Camp Pendleton World Famous Mud Run, 1K, 5K, 10K See what you’re really made of by combating militaristic obstacles straight from the training grounds of real marines. Scale wooden barriers, crawl through tubes, climb planks, and of course, roll around to your heart’s desire in mud. Continue your soldierly training with your new comrades at the after party. And don’t even bother to change, the muddier you are, the more they like ya! www.worldfamousmudrun.com 138 |
| MAY 2014
Stop by a little cabin restaurant in the woods called The Trails with lines out the door. The food, you’ve heard, is delicious and perfectly on par with the homey atmosphere that comes with being just off the beaten path.
Griffith Park LENGTH: 53 miles of trails to discover. This could take a while…
DIFFICULTY: Ranges from Novice to Expert, depending on what hike you choose and how hard you exert yourself. Run, jump, yoga…there is no limit on what you can do here. Hang from a tree. Lift rocks. Jump over a riverbank. What’s that I hear? The time is nigh for hill sprints!
RM
VE ON
PERK: After the run, stretch out your tired limbs on the perfectly manicured lawn in front of the Observatory. Fan out at the Hollywood sign in the distance and then take a walk through the exhibit. Admission is free, and there’s always something new to learn about space. Explain to me the Black Hole again?
AN
TC N
YO RD
EDG
COMMONWELTH AVE
HILLHURST AVE
D FRANKLIN AVE
VERMONT AVE
ST
BLV
NT
ONA
EMO
WIN LVD
ELIZ B
LOS F
ROOSEVELT MUNICIPAL GOLF COURSE
Y
ou’ve decided to make a day of it. You park at the bottom of Fern Dell Drive off of Los Feliz. You start hiking up. There’s a wooden walkway, a rustic bridge and massive amounts of trails.
You stop by a little cabin restaurant in the woods called The Trails with lines out the door. The food, you’ve heard, is delicious and perfectly on par with the homey atmosphere that comes with being just off the beaten path. You’re only a few short minutes away from the hustle of the city and traffic, but it feels just enough to send your worries spiraling into the great void. You find a picnic table in a shady area surrounded by trees and eat your healthy lunch. As you eat, listen to birds chirp and watch a steady stream of joggers getting their workout in. There are so many options—53 miles of trails to explore. What once was an Ostrich farm owned and operated by Colonel Griffith J. Griffith in 1882 has become one of LA’s most popular attractions. Sometimes referred to as the Central Park of LA, you can get lost for days in the 4,310 acres of wilderness in the Los Feliz neighborhood. It’s home to the Greek Theatre, a 5,870 seat amphitheater that’s hosted everyone from Neil Diamond to Jack Johnson to Russell Brand in the movie, “Get Him to the Greek.” It’s also home to the Griffith Observatory, which sits at the top and offers unparalleled views of the Hollywood sign, the Pacific Ocean and downtown LA. Continue up and find a trail to take. You see someone doing pull-ups from a tree branch, squats on a dirt embankment and yoga in a mound of woodchips. You smile to yourself. This is beautiful weather. This is beautiful people. And this is healthy livin’.
This is the heart of LA. And you run this town. | MAY 2014 | 139
Photography by: Anh Nguyen
home
May 2014
142 HOME EXPERT LA’s Million Dollar Listing Bros Band Together to Become So Cal’s Most Recognized Real Estate Duo
147 SETTING THE TABLE Historical Tam O’Shanter Presents Modern Twists on Rustic Pub Fare
150 SU CASA Byrd Development Takes Off with a Resourcefully Designed Dwelling in Culver City
150 SU CASA Byrd is the Word
BYRD DEVELOPMENT 1801 Ave of the Stars Los Angeles, CA 90067
141
MAY 2014
MILLION dollar, baby HOME IS WHERE THE HEART IS FOR THIS UNSTOPPABLE REALITY TV REAL ESTATE DUO WRITTEN BY: ED HALEY | PHOTOGRAPHY BY: JEFF FARSAI
THE EXPERTS MATT & JOSH ALTMAN Real Estate Agents + Stars of “Million Dollar Listings LA”
WES PINKSTON Agent to the Altman Brothers MOST SIZABLE SALE: $20.1M
Or maybe we should say,
“Home is where the millions are...” at least that’s what can be said of Josh and Matt Altman of BRAVO’s hit show “Million Dollar Listings Los Angeles.” To date, the super duo has closed over 200 million dollars in real estate, and the numbers aren’t stopping anytime soon. You might think that having a hit reality television show puts everything on “easy street,” and over the past seven years it could be a fact that the Altman brothers’ lives and current careers have become legendary due to the their time in the spotlight; yet, amongst all of that glitz and glamour there has been a long road of hard work, dedication and, well…a lot of heart. Having the hit reality show is a product of that hard work and there wouldn’t be a reality show otherwise. Just ask any serious realtor and they’ll tell you the same. It’s very hard, sometimes impossible to secure that kind of high-end clientele. Million dollar listings don’t walk into your office or Google-search you. These types of clientele usually go to the realtors that can make things happen fast and are typically found through the industry network and referrals… unless you’re just lucky, which can happen in dreamland from time to time; but, whether it’s hard work, luck or a little of both, as far as the Altman brothers are concerned, it’s all business. We got to sit down with this dominant duo and their rock star agent Wes Pinkston, high up in the Hollywood hills at one of their amazing new million dollar listings to get the low down on what’s driving them. THE ALTMAN BROTHERS 250 N Canon, Beverly Hills, CA 90210 (www.TheAltmanBrothers.com) Facebook: TheAltmanBrothers Instagram | Twitter: @thejoshaltman | @ themattaltman | @thewespinkston Beverly Hills: 310.691.5946 | San Francisco: 415.494.7820 New York: 646.504.1276 | Miami: 786.563.3457 Josh Altman BRE# - 01764587 | Matt Altman BRE# - 01874316 Wes Pinkston BRE# - 01869131
142 |
| MAY 2014
JOSH ALTMAN >
WES PINKSTON >
< MATT ALTMAN
PHOTO SHOOT LOCATION 7820 Electra Dr Los Angeles, CA 90046
| MAY 2014 | 143
Q: Things have been a rollercoaster ride in the real estate industry and not everyone is sharing the same type of success you guys have had— where’s the motivation come from? Matt Altman: We have been super fortunate—without a doubt, but we aren’t just selling real estate. What we’re selling is a lifestyle. Josh Altman: We will get you the house, the car, the watch, the suit and anything else tailored to fit the type of lifestyle you’re looking for. Q: Care to elaborate on the particulars of the lifestyle you’re selling? MA: We get a lot of clients from all over the world, looking for the dream or fantasy, and we want to give them all of it. All of our clients receive exclusive access to our concierge service, giving them access to our global network of everything from hiring contractors or movers, all the way to buying a car or getting tickets to concerts or special events. Bottom line, we LOVE what we do in every aspect and servicing our clients from beginning to end. Q: Do you deal exclusively with high-end clients? JA: Absolutely not. Obviously high-end luxury is a huge focus with us, but we will deal with all types of clientele and sell anything, anytime, anywhere in the world…homes, commercial properties, land—you name it. Q: How did you get started in real estate? MA: We’re from Boston. Josh moved out here to flip investment properties. JA: One thing led to another, and I started networking and making bigger real estate deals happen. MA: I was working as an agent for a big talent agency and things started to just come together with the both of us. Q: Is that when “Million Dollar Listings” came knocking? MA: Exactly. We were killing it with the high-end properties, and they wanted to cast us. Q: How has the show affected business and your personal lives? JA: Things have been great. I met my fiancée on the show, but with business, it has always been with the same level of professionalism. Q: Speaking of which, congratulations on the engagement! How realistic was the proposal shown in that episode? JA: Absolutely real. Q: How about all of the drama on the show—I know you guys say it’s all professional, but judging from a few episodes that I have seen, I’m sure some of the cast members may disagree with you on that? MA: The show is 100 percent real. My brother met his beautiful fiancée on the show and is the luckiest guy in the world, because she is amazing. Everything from our business dealings with our clients to the arguments and frustrations with the other cast members—it’s all real. We do not fake anything. Q: Are there ever any disagreements from clients about how they are represented on the show? MA: We won’t force anyone to be on the show. If you don’t like it or aren’t comfortable, then it’s not going to happen. JA: We are all about the best interest of all our clients and definitely won’t go back on that professionalism for television ratings.
We get a lot of clients from all over the world, looking for the dream or fantasy, and we want to give them all of it. All of our clients receive exclusive access to our concierge service, giving them access to our global network of everything from hiring contractors or movers, all the way to buying a car or getting tickets to concerts or special events. -Matt Altman, Real Estate Agent, The Altman Brothers
144 |
| MAY 2014
Q: Do you ever do business with the gang from “Million Dollar Listing New York?” JA: We certainly have given them some business. We will do business anywhere, including there and with them if needed. Q: What is your prediction on where the real estate market is headed? Good or bad? MA: Out here in LA, it’s a different monster than most other places, same with Orange County. We do deals all over the world, but obviously our backyard is here in LA and Orange County. Living here is always in high demand, and since space here is greatly limited, Los Angeles will more than likely always be a great market for selling real estate. JA: We get a lot of overseas and New York buyers out here because they see what they can get for their money. The lifestyle out here is a huge attraction for them and considerably cheap. Doing so, especially right now, has been driving the market up because for many of them, investing here is a safer bet than putting their money in investments in their own country. The high-end market is just going up and up, especially here in LA because when buyers are seeing $100 million dollar deals happening over in New York, buying a $20 million dollar home here in LA is a steal. Q: What do you hate about the real estate industry? I mean, it sounds like you guys are always busy and always working. Doesn’t this get in the way of your personal lives? MA: We love every aspect. There is no down time for us. We can do that when we retire. Q: What would you recommend to anyone looking to get started in real estate? MA: Network like crazy. It’s a lot about making and building relationships. We also have a great team. Everyone here possesses a vital integral piece within our business. Q: What do you guys do out here in LA besides work? MA: We are always working. Q: No after-work happy hours or hot spots to recommend to anyone new to LA? MA: It depends on the person asking. There are millions of great restaurants and bars out here tailored for whom you are and what you’re about. The Ivy or the Robertson are great for families, and if you’re single, maybe Boa or RivaBella. We cater to everything. Fortunately for us, we are always working and Josh spends a lot of time with Heather and his two dogs. He also does a lot of charity and sporting events. Josh is a huge speaker and does a lot of public speaking events all around the world, which has been a huge part of our business this year. Another thing that is so great about our careers is the ability to be able to go to these events that cater to our extracurricular interests and allow us to work at the same time. Q: Last question. What other careers do you see yourself doing besides real estate? JA: Absolutely nothing. We love this business, and we love LA. MA: I have to agree. Being able to make money doing this just makes it that much better.
"
We will get you the house, the car, the watch, the suit and anything else tailored to fit the type of lifestyle youâ&#x20AC;&#x2122;re looking for."
- Josh Altman, Real Estate Agent, The Altman Brothers
| MAY 2014 | 145
If
a l W l s e s e h T Could Ta
lk
The Historical Tam O’Shanter Offers a Throwback Setting for Chef Kalenderian’s Soul-Satisfying Pub Fare WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHY BY: JORDANA SHEARA STYLED BY: SHANNON O’NEIL
TAM O’SHANTER RESTAURANT 2980 Los Feliz Boulevard, Los Angeles, CA 90039 (323.664.0228 | www.lawrysonline.com/tam-oshanter) | MAY 2014 | 147
NATIVE KNOWLEDGE: When you visit Tam O’Shanter, make sure you ask to see Disney’s favorite booth to discover a little history.
M
ake yourself comfortable while you enjoy rustic pub grub with a mildly modern twist at Los Angeles’s historical Tam O’Shanter restaurant. This 92-year-old landmark is still owned and operated by the original family, offering a blend of American and European cuisine. Walt Disney himself frequented this location back in the day! It’s even believed that Snow White’s house was inspired by this building— talk about a storied past. Today, generations of families visit to experience what they’ve become accustomed to at Tam O’Shanter—quality and warmth. Executive Chef Mark Kalenderian gained his culinary training in Las Vegas, working alongside chef notables such as Alain Ducasse, Emeril and David Burke. At Tam O’Shanter, Chef Kalenderian represents a rustic approach to classic dishes prepared with superior products and techniques. So, come in and experience some warm Scottish charm in this unique environment, which offers an array of timeless treasures to stare at while you dive into their delicious food. We’re setting the table in style with this throwback setting.
Tam O’Shanter Knows Their
CHEESE
Tete De Moine, Switzerland Chimay Brewery’s cheese Gorgonzola Dolce, Italy Noord Hollander, Netherlands
Nutty and aromatic, this one is intense! This one is semi soft and malty, and go figure, it pairs great with beer. It’s described as sweet and mild with a creamy blue tanginess. This firm and tart sheep’s milk cheese has a mild acidity.
Applewood-smoked Cheddar, Offering a smoky flavor produced Wisconsin with a paprika rub.
Menu MAIN ENTRÉE Oven-roasted Organic Mary’s Chicken + Creamy Yukon Gold Potatoes, + Caramelized Onions + Sautéed beets + Crunchy + Tuscan Kale with a natural reduction (Served family-style) SIDE DISHES Roasted Baby Carrots with sweet vinegar and sea salt + Accompanied by Cheese and Charcuterie boards
“Save the foams and finicky stuff, I’d rather cook to be full than to enter an art gallery installation. Give me a well thought-out cheese and charcuterie plate and some small plates, and I’m content.” -MARK KALENDERIAN, EXECUTIVE CHEF, TAM O’SHANTER 148 |
| MAY 2014
SU CASA
Our sneak peak inside gorgeous local homes
BYRD IS THE WORD Echo Beach’s Chase “Big Bird” Wilson Builds His Nest From Recycled Materials WRITTEN BY: LEE YATES | PHOTOGRAPHY BY: ANH NGUYEN
BYRD DEVELOPMENT 1801 Ave of the Stars Los Angeles, CA 90067
150 |
| MAY 2014
With the diversified BYRD DEVELOPMENT being a space of both work and play, Wilson finds it easier to keep his dynamic life balanced and in check. â&#x20AC;&#x153;Things just happened very organically. It seemed like the next natural step was to move up here and build the connections I needed to, along with this place, while still being close to the beach and my current connections down South.â&#x20AC;?
| MAY 2014 | 151
he city of angels has a rich history fueled by purpose. Fast-forwarding from a start-up settlement to a kingdom of stardom, LA has had the fortune of inhabiting the most driven denizens of the western world. Within one decade in particular, the 1960s saw the bright and glimmering faces of Brian Wilson and Steve McQueen bathe under the spotlight of Tinseltown and the California sun. And although the time and place itself have changed, LA’s dream to dare hasn’t died out yet. Adjacent to the vital vein of Ballona Creek and amongst the industrial landscape of Culver City’s Blackwelder Street, a new hip and happenin’ haven for Angelenos has been founded with that very purpose, or repurpose for that matter. One word: Byrd. (Cue needle drop on a 1963 Thrashmen record) “A-well-a everybody's heard about the Byrd...(record skips) “Don't you know about the Byrd? Well, everybody knows that the Byrd is the word!” Over the course of approximately three months, a business by the name of Byrd and its fine line of hairdo products flew the coop from their nest in Newport Beach and settled into a new perch on the outskirts of Culver City. The Byrd flock is led by professional surfer and “Big Bird” of Echo Beach—Chase Wilson. The aquatic athlete has been in the hairstyling trade since 2012 and has been spreading his 152 |
| MAY 2014
wings wider and wider ever since. With a product store in Newport, a partnering craft brewery in San Diego and a new home in the heart of LA’s vast expansion, the Byrd brand has totally taken off, flying with the slick, surfer lifestyle. And it seems slick is what southern California wants. From tide to sidewalk surfers, many sun-drenched, SoCal socialites need the occasional whip of pomade to keep their salt-infused hair durably stable. And with a daily assault of waves, rays and babes, both the past and present LA man has got to keep the waves of his cowlick slick.
WILSON SAID, “It may be an industrial area, but on the weekends there’s no one around. We have this huge space to ourselves compared to the compact high-rises downtown. So it’s definitely a unique, free-thinking environment, which is what we like.”
The tour of Wilson’s downtown compound begins with a trek down Blackwelder’s dirt and asphalt-paved road. At the end of the bend, the Byrd Development blends naturally within the street’s man-made environment with some of its fully exposed and wired walls. Chase and his team of constant companions continue to build upon their manufactured paradise, but always have a free hand to open their doors for you. Your first steps will be through Byrd’s main workspace and offices. Meticulously scattered are the many designs and products in the works. Each potential item hosts an etched image of Byrd’s other big bird, with its bright lightning streaks of yellow and bold, black outlines. As you make your way to the backdoor of the business building, you are introduced further to their fly, D.I.Y. philosophy. Wilson said, “It may be an industrial area, but on the weekends there’s no one around. We have this huge space to ourselves compared to the compact high-
rises downtown. So it’s definitely a unique, free-thinking environment, which is what we like.” With a design comes purpose, and with redesign comes repurpose. And when it came to Wilson and his band of Byrd brothers, redesigning his dad’s quaint patch of square footage hatched a whole lot more than just some new ideas and a new base of operations, but a new lease on life as well—actually, a new and old lease on life. Unique to the Byrd base is a collection of recycled, reused and repurposed materials. The outdoor patio acts as a portal to the classic world from which Wilson and his flock draws their inspiration. California’s rockin’ and surfing sensations of the early sixties washed the world with the style of dapper deans conquering both surf and turf with their handcrafted boards and horse-powered wheels. Spoken like the revolution they fueled, their style evoked a feeling that could only be described as “cool,” or as Byrd prefers, “slick.” Across the development lies a different set of dispersed items. Wooden, hand-nailed planters populate the patio, along with bohemian-like benches and a melded rack of antler-like branches with worn and weather wetsuits strung upon it. A fair amount of Byrd’s variety of inhabiting furniture is collected by the surrounding neighborhood of local builders, which even includes Wilson’s own father. “The tee-pee used to belong to Mariah Carey,” Chase points out. Even if notcompletely recycled, everything at Byrd is reused in some way. Like literal sticks and twigs brought to spruce a nest into a house and that house into a home, Wilson and friends have assorted a set of repurposed furnishings that intertwine a level of natural authenticity to its industrially fabricated skin. Towering over the
TOWERING OVER THE NEST’S FORTIFYING FENCES REST THE MAIN COURSE OF ITS REUSED SPREAD. ATOP TWO, PARALLEL AND 20-FOOT-LONG SHIPPING CONTAINERS SIT AN ADDITIONAL TWO, PERPENDICULAR AND 40-FOOT-LONG CONTAINERS THAT CULMINATE TOGETHER AS THE DOMESTIC SIDE OF THE DEVELOPMENT. | MAY 2014 | 153
Over the course of approximately three months, a business by the name of Byrd and its fine line of hairdo products flew the coop from their nest in Newport Beach and settled into a new perch on the outskirts of Culver City.
nest’s fortifying fences rest the main course of its reused spread. Atop two, parallel and 20-foot-long shipping containers sit an additional two, perpendicular and 40-footlong containers that culminate together as the domestic side of the development. Stained glass and additional metal sheets layer the welded walls of the curated crates. “We got them from a buddy of ours at Long Beach harbor. It’s all repurposed. You can buy them brand new or watertight. So you can see they’re a little used and beat up, but it kind of gives a little bit of character to it, too.”
set up in our shop giving complimentary haircuts and we even had a live band play. We love bringing everyone together for just a good time.”
Chase both examines and admires their just-finished deck that leads into their wide and open living room, complete with cardboard chairs and woven rugs. At each end sit a pair of winding staircases that lead to the second floor bedrooms, each displaying a uniquely brooding personality within the confines of their containers. The pièce de résistance of this cargo conjunction is a room solely dedicated to the hair care that gave the start-up its first big waves. Described as their showroom of sorts for various clients, the official Byrdhouse barbershop is the focal point for their new local event, “Slick Saturdays,” held on the second Saturday of every month. Describing the event he explains, “Yeah it is exciting. It’s kind of a big party that we all have, you know, with house-made beer, cocktails, sponsors, clients and friends. At our first one, we had a good turnout. It was about 150 people. We had two barbers
Wilson’s partnering brewery in San Diego is the Saint Archer Brewing Co. Saint Archer understands that the craft beer experience happens where art and science meet. Their company was founded on a unique strain of creative talent, including: World-class brewers, artists and musicians, professional surfers, skateboarders and snowboarders.
154 |
| MAY 2014
Along with his dad, the birds of a feather flying together with Chase also include his best friends and business partners, Scott Wilson and John Hechtkopf. Aside from having a few extra hands to manufacture more manmade decor and decorations, Scott carefully crafts Byrd’s classically slick image product by product while John records the vintage age Byrd is reinventing with a vengeance.
Other amenities include some designated closet space, a wide open range for storage, and a big, blue-tiled bathroom with an added washer and dryer that keeps each Byrd-bachelor’s feathers fresh for each new day at work next door. And with that little slice of life lies the core of Wilson’s way of soaring day to day. Becoming an adult these days requires a lot more preoccupations to devote your time to. Whether you’re a surfer who is also a business owner and also a part-time builder, or any other combination of miscellaneous masteries, the modern
man’s identity can be stretched in a whole mess of directions. With the diversified Byrd Development being a space of both work and play, Wilson finds it easier to keep his dynamic life balanced and in check. “Things just happened very organically. It seemed like the next natural step was to move up here and build the connections I needed to, along with this place, while still being close to the beach and my current connections down South.” And while Chase’s diversified life of a multifaceted professional surfer may be a bit unique, peers and younger ones alike can all relate to exploring a range of roles in one’s road to self-discovery. Given that, Byrd’s beautiful new nest crosses coupling realms and purposeful reasons into one plotted spot. Regardless if the purpose is business, building, bumming it, or barbering it, Wilson’s birdie business is leading the rise of the city’s downtown revitalization through its expanding arts district connections. “The area of Culver City is turning around. If you go downtown there are a lot of cool restaurants, art galleries, you name it. I think it’s a pretty central part of LA, and not just geographically. Things are happening,” says Wilson. With such a wave of resurgence barreling through the asphalt canals of LA’s heavydriven dominion, news of Byrd’s Culver City oasis is spreading quickly. Swing by a second, slick, 60s Saturday and see for yourself why Byrd is really the word.
Byrd’s beautiful new nest crosses coupling realms and purposeful reasons into one plotted spot. Regardless if the purpose is business, building, bumming it, or barbering it, Wilson’s birdie business is leading the rise of the city’s downtown revitalization through its expanding arts district connections. | MAY 2014 | 155
thank YOU
TO OUR PARTNERS Anheuser-Busch Audi Beverly Hills Breathe Legal Broughton Hotels Dr. Sanjay Grover Duke’s Malibu El Cholo Hyatt Regency K1 Speed Racing Karl Strauss Brewing Company Laurenly Clothing Boutique Loews Coronado Bay Resort Long Beach Towne Center Miller Coors Rancho Bernardo Inn Surf & Sand RA Sushi Roosevelt Lofts Superba Snack Bar Techspace The Grand Del Mar Wahoo’s Fish Taco Warren Christopher Flooring Westime William Grant & Sons
156 |
| MAY 2014