Los Angeles May 2015

STYLE/BEAUTY

Edition

JUST JOSHIN’

Chloe HURST

EXTENDS FESTIVAL FASHION YEAR LONG

AT JOSHUA TREE NATIONAL PARK

TEAM

the

Where do we grow from here?

It is a question most appropriately asked in the spring. It is when most things grow, blossom and metamorphosis. How appropriate is the word? Spring is something containing energy—something coiled, harnessing something kinetic, implying that what is about to happen is so ready to happen it must be restrained until the time is right. It is the flower shooting through the earth, the butterfly exploding out of the cocoon. LOCALE has reached the spring of our existence, and we are ready to spread our wings.

So, where do we grow? We grow geographically, we grow our content, we grow our digital reach, we grow our staff, we grow our office size, and we grow our vision of everything we can be.

We posted 1,500 stories online in 2014 and plan on doubling that output this year. We are seeing 200,000 visitors a month to our website, and we forecast that number doubling as well.

Our staff has grown from two to 15 over the past 5 years, and by necessity, that number will swell.

ASHLEY HICKSON, COO/CO-FOUNDER

In this Style & Beauty issue, we hope you recognize our growth.

In the production of our first issue some 5 years ago, many of the photos were taken by a very amateur photographer ... me. This issue will hopefully show you the growth we have experienced in our ability to cover fashion—easily the most difficult editorial discipline.

I hope you enjoy the pages we have curated. I hope that our growth spurt is so massive you can see us gaining measured steps in each issue.

ERIK HALE PUBLISHER

ALEXA ERICKSON, PRINT EDITOR

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 joined forces with Erik to create LOCALE Magazine. Known 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.

Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion.

MIKE TODD SMITH, MARKET MANAGER

MICHELLE SLIEFF, WEB EDITOR

Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating the University of Arizona, Mike helped build ECCO Restaurant and then later a custom golf car company, LUXE. Mike found his true passion within LOCALE and now wakes up inspired everyday.

Michelle is a local of Southern California's coastal cities. She received her BA in Creative Writing from CSULB. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.

REILLY KAVANAUGH, DESIGNER

RICK RAMIREZ, DISTRIBUTION

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.

Rick is a California native, and has lived in Orange County all of his life. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions. He further expresses his connection with nature artistically, through his unique watercolor paintings. Among his many other interests are cooking, history and music.

ERIN PRICE, SALES AND MARKETING COORDINATOR

SEAN STANFIELD, INTERACTIVE MANAGER

Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. 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.

A Northern California native, Sean made SoCal his home for college in San Diego before establishing a successful marketing firm in Pasadena. He eventually returned to NorCal and worked for the country’s largest media groups like CBS, NBC, and Disney. His second tour in SoCal began as Interactive Manager for LOCALE, where he creates hyper-focused digital solutions for our partners.

JASON KOSKY, MARKET MANAGER

BRIANNA ROMANO, EVENT COORDINATOR

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. 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, MARKET MANAGER Born and raised in Hawaii, Andre has made Southern California his home for the past four years. 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 or in the water.

2 |

I am most hopeful that we continue to grow in your hearts and minds—that we will become the unconscious decision for all things local, wherever you are.

| MAY 2015

Brianna is California native with an eclectic taste in fashion, music, and activities. After graduating with a degree in Fashion and Textiles, she became a jack of all trades, juggling multiple jobs from fashion stylist and makeup artist to professional organizer. After interning for LOCALE, she finally decided to plant her feet in a place where she can utilize all her talents. She loves traveling, making dinner for friends, a good beer, and taking Instagram photos of her dog George.

the CONTRIBUTORS M A Y 2 01 5

PHOTOGRAPHERS

WRITERS

JESSICA GOMES www.thenakedbohemian.com IG @jessicalynngomes FB /JessicaLynnGomes TW @itsjessgomes

JESSIE DAX-SETKUS

JENNA RAE KUHNS

www.cargocollective.com/ jessiedaxsetkus

IG @jenna_rae_photography

CHRISTOPHER MCDONALD TW @MrChristopherMD

ADAM GENTRY www.gentryimages.com

JENNIFER DEAN TASO PAPADAKIS www.tasophoto.com

www.ivyandstonephotography.com IG @ivyandstone FB /ivyandstonephotography

www.tailoredtantrums.com IG @tailoredtantrums FB /TailoredTantrums TW @Tailoredtantrum

www.iLikeLindsay.com

KATIE NELSON

JOE CANNON

REBECCA ARAOZ TAILORED TANTRUMS

LINDSAY DELONG

www.theventurersphotobook. tumblr.com

JILLI JOFFE www.justjilli.com IG @imjustjilli FB /jilli.joffe TW @imjustjilli

www.katienelsonjournalist.com IG @katienjourno FB /katie.nelson.7505 TW @katienjourno

AMANDA PROUDFIT www.proudfitphotography.com IG @amandaproudfit

CURTIS KIM www.kimcurtisphotography.com IG @kimcurtisphotography

STACY ELLEN www.stacyellen.com IG @stacyellenstylist FB /stacyellen.inc TW @stacyelleninc

FELICIDAD DE LUCAS ERICA STOLMAN GENESIS GONZALEZ www.genesisgonzalez123. wordpress.com

www.fashionlush.com IG @_fashionlush_ FB /fashionlushblog TW @fashionlushblog

www.felicidaddelucas.com IG @felicidad FB /felicidadphotoart

NATALIE GUZY

BEAUTY STYLISTS

www.natalieguzyphotography.com IG @nat_guzy

TIFFANI PEREZ ALEX THOMPSON KIM CONLAN

TAYLOR SIMMONS

www.portofsoundrecords.com IG @portofsoundrecords FB /portofsound TW @portofsoundoc

www.simmonsview.wordpress.com

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| MAY 2015

www.TaraSimonPhotography.com IG @tarasimonphoto

FASHION STYLISTS

ROXANA BARHAGHI MARY MCNULTY

www.alexthompsonphoto.com IG @alexthompsonphoto FB /AlexThompsonPhoto

TARA SIMON

www.tiffaniperezmakeup.com IG @_visionsofbeauty

IG @Roxanaivy FB /RoxanaBarhaghi

MICHELLE KIM www.michellekimphoto.com www.michellekimweddings.com IG @michellekimphoto @michellekimweddings FB /michkimphoto TW @michkimphoto

TY SEVERE www.tysevere.com IG @severety TW @tysevere *FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about

LOCALE MAGAZINE

Contents MAY 2015

THIS ISSUE: Style/Beauty

STYLE + BEAUTY EXPERTS

37

78

A Piece of Work

From Dream to Reality, These Style and Beauty Experts Built Their Own Brands in the City of Angels

FASHION SPREAD

Electric Native

Spread Your Wings for a Desert Escape to Joshua Tree

THAT’S WHAT SHE SAID

100

Street Chic

From Fashion Finds to Food Fixes, Erica Stolman Blogs Her Way Through Beverly Boulevard and Beyond 6 |

| MAY 2015

46

STYLE FEATURE LOCALE LOOKS

Laps of Luxury

Sink or Swim at These Three Las Vegas Pools

71

Click and Mortar

The Web’s Success Stories Come to Their Own Store Near You

LOCALE MAGAZINE

Contents MAY 2015

12 NATIVE KNOWLEDGE Monday Through Sunday, by Locals

GO/DO

HOME/AWAY

110 DO EXPERT

128 HOME EXPERT

Seeing Stars

Sittin’ Pretty

EAT/DRINK

18 EAT EXPERT

Shake, Rattle and Roll

Creative Cuisine From the Soul, Chef Alex Eusebio Breaks All the Rules and Brings New Light to Latin-Inspired Food at Cascabel

From the Ground Up, Sports Fanatic Carie Goldberg Discusses Her Journey From Fan to Managing the Pros Herself

Bringing Mid-Century Modern Design to the Present

134 ESCAPE

Fantasy Island 24 MEALS DECONSTRUCTED

Broth Boss

Stepping Up Your Healthy Snack Game Has Never Tasted So Superb

116 DO FEATURE

Pause for the Applause

Taking a Time Out With Grouplove’s Lead Man Christian Zucconi

Bali: A Guide to Our Favorite Indonesian Island 146 AWAY EXPERT

Confidence Man

An Estate of Elegance, Escape Your Reality at The Peninsula Beverly Hills

28 DRINK EXPERT

122 FIRST TIMER’S GUIDE

152 SETTING THE TABLE

The Sake Samurai

Cage Fight

A Place to Call Rome

Master Sake Sommelier Yuji Matsumoto Fills Your Cup With Creative Libations 8 |

| MAY 2015

A First Timer’s Guide to Cage Diving With Great White Sharks

A Sultry Supper at Aventine’s Homey, Social Trattoria Awaits

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

LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Felicidad De Lucas, www.felicidaddelucas.com Model: Chloe Hurst of Wilhelmina Models, www.wilhelmina.com Styled By: Rebecca Araoz, www.tailoredtantrums.com Makeup & Hair By: Tiffani Perez, www.tiffaniperezmakeup.com Location: Joshua Tree Retreat Center, www.jtrcc.org Black Body Suit Provided By: Gypsum, www.gypsumstyle.com White Kaftan Provided By: Jen’s Pirate Booty, www.jenspiratebooty.com Jewelry Provided By: La Weez Jewelry, Instagram: @laweezjewelry Rings Provided By: The Hidden Jewel, www.shophiddenjewel.com

Making THE ISSUE

In collaboration with the first ever Electric Native Festival, we escaped the urban culture of Southern California and headed to the desert. Settling into the Joshua Tree Retreat Center, our creative and inspired team of photographer Felicidad De Lucas, beauty stylist Tiffani Perez and wardrobe stylist Rebecca Araoz worked with model Chloe Hurst to create this beautifully bohemian cover shot.

Photographer Felicidad De Lucas was happy to shoot in such a unique and inspiring location. Felicidad believes that the most important part of any film or photo production is that all the members of the creative team personally connect with each other and have a safe, creative space to be themselves and express their ideas while working professionally towards a beautiful final product. She shot most of the images in available sunlight with 5D MIII and a couple different lenses. After sunset, she used a strobe and soft box as well.

Beauty stylist Tiffani Perez was inspired by the concept and its influences. She felt that it was any Coachella-lovers paradise, so the makeup and hair had to be just as fitting. Classic braids and waves were left unkept. Washes of peach and burgundy were blown out around the eyes, perfectly complementing the sun-kissed skin. Her key to achieving this “no makeup” makeup look was MAC Cosmetics Face & Body Foundation as well as their Mineralize Skinfinish in Soft & Gentle and Give Me Sun. Wardrobe stylist Rebecca Araoz from Tailored Tantrums chose boho-inspired brands like Stone Cold Fox and Pirate Booty to create a relaxed aesthetic. Each model was individually paired with layered jewelry in a variety of length, stones and metals. She finished each look with a romantic element of lace, flowers and feathers.

Chloe Hurst is an England-born Australian currently acting and modeling in LA. After moving to NYC to be in campaigns for Barneys New York and Nars Cosmetics, and to perform in shows such as “Guys And Dolls,” “A Chorus Line,” and “CanCan,” Chloe relocated to LA to pursue a career in film and television. She has most recently finished filming “The Nice Guys” with Ryan Gosling and Russell Crowe.

BY LOCALS FOR LOCALS // Where to be Monday - Sunday

“

Reservation at République because it’s date night, and that will make momma happy. It’s the best new restaurant in town!”

JASON BRIGGS CEO, Jacob Davis USA

BUNNY BEDI Owner & Designer, Made In Earth

It’s catch up day. I get a coffee and breakfast taco at Market Cafe to start the day. Lunch is at New Moon. Their Chinese chicken salad is the best in downtown. I’m cutting out early and heading to Pure Health to see my friend Dr. Jill for a chiropractic adjustment. www.marketrestaurants.com

Long haul flight from Melbourne to LAX! First stop, my favorite breakfast cafe, Zinque. I get my “usual” egg sandwich with avocado and Sriracha on the side to give me the ‘fire’ I need to get through the week (and the jet lag) and a good coffee, of course. I love this spot for its casual attitude and free WiFi! www.lezinque.com

M

www.purehealthbh.com | www.newmoonrestaurants.com

Running late, so I grab Pressed Juicery’s Brazil Nut to help me through my liquid breakfast.

I’m meeting with a PR agency in Hollywood, so I get a late lunch at Bulan (best Vegan Thai food) before stopping off at Target to pick up The Honest Company diapers for my 6-month-old twin girls.

Home early to feed girls and cook dinner.

T

www.pressedjuicery.com | www.bulanthai.com

M

After a day of working with my team at the gallery, I finish off the night with a dine-inmovie at the AMC drive-in in Marina Del Rey. T

www.amctheatres.com/food-and-drink/dine-in

Mid-week cocktails with associates at Scopa.

The West Side cocktail with a side of oysters is my go-to. www.scopaitalianroots.com W

Hump day on the Westside! I have an early morning at TriFit for 30 laps in the pool and a workout. I grab a quick coffee at Dogtown and then head back out to downtown for QC on production, fitting, and correcting washes in the laundry. The coffee is keeping a spring in my step until I get to Modo Yoga for a flow class. www.dogtowncoffee.com

Thursdays are busy at work, wrapping up our marketing plans for the week ahead, so I like to go to my home away from home, The Tasting Kitchen. Chicken wings and a Braveheart cocktail seems to do the trick every time!

www.los-angeles.modoyoga.com | www.trifitla.com

This is usually my busiest day of the week, selecting pieces with stylists for photo shoots that take place on the weekend. Tonight I make a special journey to Beverly Boulevard (thanks to Uber) and hit Terrine for a cocktail. If Ryan’s working the bar, it’s his choice! I usually stick to my neighborhood of Venice, but this place is so worth the effort. www.terrinela.com

W

Early start. Girls woke up at 5am. Two bottles down, and a quick hand off to mommy as I run out the door. I’m meeting with VP of Sales at LA Chapter restaurant at Ace Hotel. Finally, a real sit-down breakfast. Eventually, I’m back out to the Westside for marketing meetings at Gjelina on Abbot Kinney.

T

T

www.thetastingkitchen.com

F

www.gjelina.com | www.acehotel.com/losangeles/lachapter

Early morning back alley stop off at Sycamore F Kitchen for Stumptown Coffee. I need to call and make a reservation at République because it’s date night, and that will make momma happy. It is the best new restaurant in town! I love that it’s walking distance from my house. www.thesycamorekitchen.com | www.republiquela.com

I go for a walk with the girls in the stroller over to La Brea Bakery for coffee and the Sunshine Twist—my one weekend guilty pleasure. I keep walking to work off breakfast, checking out our product at America Rag, and looking for a new pair of shoes. New shoes? Negative. Story of my life.

S

www.labreabakery.com | www.amrag.com

Sleeping in and dreaming of brunch. I call my S friend Janelle to make a reservation at Laurel Hardware. It’s probably my favorite restaurant in LA—all local and fresh. The Chicken and Biscuit and Gavrons Boogle is a guarantee for an early afternoon nappy. I’m going to need a jog to work off brunch! www.laurelhardware.com

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| MAY 2015

I start late, but I finish late. I grab a quick pizza slice at GTA on my way to The Otheroom to catch up with my mates. It’s a great spot for the locals to get together with a fantastic ambience and tunes. www.gjelinatakeaway.com | www.theotheroom.net S

Day of rest? Not for me! LA is my second home so when I’m here, there’s no rest for the wicked! It’s straight back to work at the gallery, but today it’s fun stuff, designing new pieces for upcoming collections. To finish off the week, I like to head to Hal’s for live jazz music. The perfect end to another busy week. www.halsbarandgrill.com S

“

I like to go to my home away from home, the Tasting Kitchen. Chicken wings and a Braveheart cocktail seems to do the trick every time!”

PHOTOS - Pressed Juicery: Corey Critser, Dogtown Coffee: Nancy Villere, The Tasting Kitchen: Dhrumil Desai, Terrine: Ryan Tanaka

Native Knowledge

Native Knowledge

BY LOCALS FOR LOCALS // Where to be Monday - Sunday

“

My business partner, Heather, and I stop by Orchard Flats Juicery on Montana Avenue for some coldpressed goodness to recharge our systems.”

ALANA LITTLER Partner, Clover PR and Co-Founder, Clover Cloth Nothing gets me in my groove for the week ahead better than Lisa Florine’s Monday class at Bhakti Yoga Shala—a boutique, donation-based studio with lots of soul. Check out her Friday Astrology Yoga flow class for more heat and some intuitive insight. www.bhaktiyogashala.com M

Running two businesses, I don’t always dedicate the time I should to my guitar. The answer? Tuesday group lessons for a refresh with the lovely Cheryl Saunders at McCabe’s Guitar Shop—a Santa Monica institution where rock stars drop in on the regular. www.mccabes.com T

For a mid-week refresh, my business partner, Heather, and I stop by Orchard Flats Juicery on Montana Avenue for some cold-pressed goodness to recharge our systems, offering locally pressed and the best flavor profiles we’ve ever tasted!

W

www.orchardflats.com

By Thursday, a little vino is usually in order.

That’s when I head over to Simon’s Market on Rose in Venice. It’s a one-stop shop for craft provisions like locally made wine, artisan cheeses and jams at reasonable prices.

T

www.simonsmarket.com

The Clover team likes to roll away the stress of the week with our girl, Lauren Roxburgh.

Dubbed The Body Whisperer by her loyal celeb following, Lauren gets us realigned and bikini ready in a snap. www.laurenroxburgh.com F

Saturday hikes at Will Rogers State Park are a staple in my weekend routine. Polo fields, horses and beautiful views are just what I need to get reconnected to nature. If it’s early enough … you may just spot some deer too.

S

www.parks.ca.gov/willrogers

The Brentwood Farmers Market is my one stop shop to restock with locally grown produce, fresh-caught fish and snacks. Stop by Wanda Gale Design for a gorgeous, handmade jewelry gift or the Bolani stand for the most delish snack you’ve ever tasted.

S

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I head over to Simon’s Market on Rose in Venice. It’s a one-stop shop for craft provisions like locally made wine, artisan cheeses and jams at reasonable prices.”

| MAY 2015

HOLLY RIDDEL Founder & Creator, 0.2 Fragrance Kicking off my Monday with meditations surrounded by beautiful scenery at the SelfRealization Fellowship Lake Shrine is my favorite way start the week ahead.

M

www.lakeshrine.org

Tuesday mornings you can find me browsing the colorful fruit and vegetable stands at the Downtown Manhattan Beach Farmers Market.

Cooking seasonal meals in my kitchen is one of my favorite ways to unwind.

T

www.downtownmanhattanbeach.com

A mid-week workout is exactly what I need to rebalance and reset by the time Wednesday rolls around. Easton Gym has incredible trainers and classes that kick my butt and leave me feeling amazing.

W

www.eastongymco.com

Abbot Kinney is one of the most iconic streets on the west side for good reason! Between shopping, stunning art galleries, and delicious food (ahem, Gjelina), it’s always a great time.

T

www.abbotkinneyonline.com | www.gjelina.com

Friday evenings are best spent welcoming the weekend with open arms. I love hanging out on 18th Street in Manhattan Beach. It’s my favorite walk street—there’s always a great neighbor nearby to catch the sunset with.

F

Love & Salt opened recently, and it’s already become a Saturday night dinner staple. My favorite seat in the house is at the kitchen counter watching Chef Rebecca work her magic.

S

www.loveandsaltla.com

Sundays were made for football, and North End in Hermosa Beach is a great place to kick back with beer and friends to watch the Steelers bring their game. Of course, it always adds a little pep to my Sunday step when they bring home a win!

S

www.northendbar.com

“

You can find me browsing the colorful fruit and vegetable stands at the Downtown Manhattan Beach Farmers Market. Cooking seasonal meals in my kitchen is one of my favorite ways to unwind.”

PHOTO BY: Jennnifer Dean

eat /drink

May 2015

18 EAT EXPERT Stepping Into Chef Alex Eusebio’s Newest Venture, Cascabel, for a Twist on Classic Latin-Inspired Cuisine

24 MEALS DECONSTRUCTED Rounding Up the Ramen Recipe for a Zesty Take on a Simple Dish

28 DRINK EXPERT Talking Sake Shop With Master Sake Sommelier Yuji Matsumoto

18

EAT EXPERT Shake, Rattle and Roll

CASCABEL RESTAURANT 10717 Riverside Dr Toluca Lake, CA 91602 818.927.4210 www.cascabelrestaurant.com

17

MAY 2015

Shake, Rattle

and Roll

Creative Cuisine From the Soul, CHEF ALEX EUSEBIO Breaks All the Rules and Brings New Light to LatinInspired Food at Cascabel

WRITTEN BY: CHRISTOPHER MCDONALD PHOTOGRAPHED BY: JENNIFER DEAN

THE EXPERT ALEX EUSEBIO Co-Owner of Cascabel and Sweetsalt Food Shop

Guilty Pleasure: The New York Jets

I

t’s been five rewarding years since Alex Eusebio and wife, Sara Mann, opened up Toluca Lake’s picnic-style sandwich and bakery café, Sweetsalt Food Shop. Now the season five “Top Chef” alum has introduced a second eatery to the San Fernando Valley neighborhood, the Latin, seafood-infused Cascabel. The eatery sits on the western edge of Toluca Lake, which is home to many famous faces like Steve Carell, 50 Cent, Miley Cyrus, Jennifer Love Hewitt and the Bob Hope Estate. Cascabel boasts an eclectic menu where you can satisfy your palate with Fried Chicken Tacos, Duck Confit Tacos, Short Rib Mole and Smoked Bacon Guacamole. But the accentuation is on their coastal Mexican cuisine, which includes Crab & Shrimp Enchiladas, Salmon Crudo, and fresh ceviche that is to die for.

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| MAY 2015

“I think the most important parts of

our lives happen around the table. Anyone you talk to in the culinary world will tell you the same thing—the reason you cook is to touch people.”

—ALEX EUSEBIO

CASCABEL RESTAURANT 10717 Riverside Dr Toluca Lake, CA 91602 818.927.4210 www.cascabelrestaurant.com | MAY 2015 | 19

Deserted Island Essentials: 1.

ALCOHOL

2.

MATCHES

3.

A KNIFE

4.

A GOOD LOOKING WOMAN

Top Three Favorite Dishes: 1.

PLANTAINS

2.

FRIED EGGS

3.

SALAMI

NATIVE KNOWLEDGE: The day after the 9/11 attacks, Alex and four other cooks from his restaurant went to a restaurant down the street from Ground Zero and served firemen, policemen and rescue workers.

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| MAY 2015

T

he rustic tavern has a deliberate home-style feel reminiscent of a Mazatlan home. The walls echo a Spanish-style church with stained-glass windows that cast a warm aura of iridescence. Square wooden tables are spread evenly across the dining area, eliminating the encroachment of neighboring parties, yet the tables are easily slapped together for a communal feel. A back room takes the comfort a step further with its loveseats and oil painting portraits of generic Mexican citizens of all walks of life. Separating the dining rooms is a modern bar with an assortment of wine, rum, and other fine liquors. The finishing touch is a wall-to-wall drawing of a charcoal cascabel, which means “rattlesnake,” that you might initially miss because of its expansive spread throughout the restaurant.

We sat down with Alex, who explained how he craftily developed a concoctive cuisine from his mainland Spanish origins, Dominican Republic upbringing and Mexican travels. He also candidly opened up about working with family, his somewhat extemporaneous style of creating recipes and preparing food, and why 9/11 almost kept him from a successful culinary career.

Q: Toluca Lake is well-known for being one of the rare “community” neighborhoods of Los Angeles. Why’d you choose this location to open two restaurants?

Alex Eusebio: I love The Valley. I think it has a lot of cool things to offer. I’ve always thought about going downtown—to Santa Monica or Hollywood—but at the end of the day, The Valley is home. I’m a believer of making your best at home. It’s natural.

Q: What can you tell me about the atmosphere you’ve chosen for Cascabel?

AE: This looks like my house. We came in here and fell in love with the décor, and were like, “You know what? Let’s make our home open to the public.” We had no marketing plan or business plan.

We just went for it. I’m from back east, and here the restaurant scene is very stale. It’s awesome, but every restaurant looks the same. We are trying to be the complete opposite. We want to be who we are.

Q: Tell me about your upbringing and how it influenced your menu choices?

AE: I’m from the Dominican Republic. My wife took me to Mexico, and I realized it’s the same culture of the Caribbean. When you’re Latin, you’re Latin. It’s different cultures, but let’s not paint it a different color. Me being from a very poor background in the Dominican Republic is the same thing as someone being poor from Mexico. We have the same attributes—trying to get clean water, wearing kicks instead of Nikes, but also enjoying what we have. We enjoy the natural beauty of our country. We have the same fresh fish, the same ingredients, and the same cooking style. That plus my background influenced my cuisine here. It comes from the soul. I don’t have to do a lot of research because it comes naturally.

Q: What item on your menu would you most recommend to first-timers?

AE: A ceviche is my personal favorite because it’s a delicate dish, and we have several options. It’s a little different than going to

own chef hat; I still have a picture of me in that chef hat from when I was a little sushi. You’re going to want to start with that here to prep your palate. Also, kid. Back then, when you’re so young, and someone touches your life, it guides everyone’s favorite is fried chicken. I had a restaurant a couple years ago that had my recipe for fried chicken on the menu, and people loved it, so I said, “Let’s you to who you want to be, so that was my first love for it. Then came college, and I had one guy come to me and say, “Hey, you want to get the put this in a taco. Instead of having just a chicken taco, let’s push ladies? Learn to cook.” After that, I went home and asked my mom the envelope a little bit—make it comfortable, approachable and to teach me how to cook. good.” People love the Fried Chicken Tacos. It’s been one of our staples. If you want to taste my flavor, the mole is very unique, as a ‘Coastal Mexican’ Q: So your mom taught you to cook? and it’s very me. restaurant, but I realized AE: Worst teacher ever. I asked her how to make rice and beans,

“We started out

Q: What can you tell me about the rest of your team?

AE: When creating a restaurant, I take a family approach, so I call on friends and past employees. It’s important in this business to create a family environment; combining people who respect and work well with each other usually leads to something wonderful.

My team consists of the cooks that I had at Sweetsalt and people I’ve worked with for 10 years at other places. Because our business plan is bringing our home to you, we bring the people around us to you, the customer.

it wasn’t for me. We went from a ‘Coastal Mexican’ restaurant to whatever the hell I wanted to cook with a Mexican twist, which is great, because now I get to play with duck, lamb, pheasant and many other things.”

for example. She’s like “Well, you take water, you take rice, a little bit of salt, and put it on the stove.” That’s how I first learned to cook, followed by others influencing my creativity. Fortunately and, unfortunately, that’s how I cook now.

Q: Would say you create recipes on the fly?

AE: When Sara and I first met, she would see little papers and napkins around the house of food drawings. Now, I’ve become savvy. Instead of looking up recipes, I take pictures of food. We started out as a ‘Coastal Mexican’ restaurant, but I realized it wasn’t for me. We went from a ‘Coastal Mexican’ restaurant to Q: When did you know a career in culinary arts was your calling?

—ALEX EUSEBIO whatever the hell I wanted to cook with a Mexican twist, which is AE: I was a financial analyst before I became a chef. It was a stale great, because now I get to play with duck, lamb, pheasant and life in New York. I was working in the World Trade Center, and many other things. What makes me different from a lot of other people is I always I quit literally two weeks before 9/11 happened. I worked on the 39th floor for cook on a whim. Today’s menu might be different next week; I always evolve.

Lehman Brothers.

Q: Would you say becoming a chef saved your life?

AE: Basically, because I could have been in the building somewhere. But you know when I truly knew it was my calling? My uncle, who passed away, would always bring me to his house, and he would cook while I watched. He gave me my

Q: Do your improvised and creative recipes always work?

AE: I’ve made some bad dishes before. I remember making chai potatoes with a chocolate caramel sauce. I mean seriously, it was gross. You hit some; you miss some. | MAY 2015 | 21

Q: Is there a cookbook in your future?

AE: That’s always been a goal of mine. It would be a children’s picture book with all drawings. No, but seriously, a cookbook is a long-term goal of mine. I just don’t want it to suck. As long as you keep cooking or presenting yourself from your past to now, you’re fine.

Q: Can you provide advice to anyone seeking your career?

AE: Your mentor should be a chef you respect. Do everything he tells you to.

The problem with today is the internet creates instant chefs, but they don’t know the process to get there. Everything is readily available. If you want a recipe, it’s at your fingertips. It’s instant gratification. It takes time to be a chef.

I don’t call anybody a chef. If you go to culinary school and graduate, to me, you’re not a chef. You’re just a cook who has a degree on how to flip a fish. To be a chef, you have to have certain years of experience, and you have to have people follow you.

Q: Do you have any guilty pleasures?

AE: Eating after work is a guilty pleasure. When you leave a restaurant after midnight, the last thing you want to eat is something that you cooked—so it’s fast food. But I’m going to go with The New York Jets. THAT’S a guilty pleasure.

Q: Do you believe the popular saying “food can fix anything” is true or false?

AE: True. I’ve seen break-ups at our tables, but then they eat and they leave together. I think the most important parts of our lives happen around the table. Anyone you talk to in the culinary world will tell you the same thing—the reason you cook is to touch people.

EAL S

Meals

STRUCTED

DECONSTRUCTED

BROTH BOSS STEPPING UP YOUR HEALTHY SNACK GAME HAS NEVER TASTED SO SUPERB

WRITTEN BY: JOE CANNON PHOTOGRAPHED BY: AMANDA PROUDFIT

AT ROSE AND DIMMICK IN VENICE BEACH IS A SEEMINGLY LOW-KEY, unassuming box with windows and a patio. The facade is much similar to that of a toolshed— metallically blank and void of any outlandish or extravagant features. It is inside Superba Snack Bar, however, where the story changes. There is a beautiful mural designed à la Keith Haring opposite a wall of sheet metal, communal benches, pancho-backed booths, and an open kitchen with the mise en place right at the apex of the bar. All of it culminates the tools of the culinary trade to provide a free space for creativity and execution; a free-game concept in a space where seemingly anything goes, with a monumental result.

Cue a savory poached egg, sambal, pickled maitake mushrooms, pickled daikon, pickled mustard greens, and what you’re left with is a harmonious dish whose only other surprise, other than the taste, is that something so simple didn’t even enter your radar until now.

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| MAY 2015

What remains consistent in the dish, and in the restaurant, is placing the spotlight on the produce and the alchemy behind making it.

SUPERBA SNACK BAR 533 Rose Ave Venice, CA 90291 310.399.6400 www.superbasnackbar.com | MAY 2015 | 25

Porcini Ramen Broth Recipe

PICKLED DAIKON

SCALLIONS

INGREDIENTS g g g g g g g g g g g g

Spaghettini noodles Porcini broth Poached egg Sambal Pickled maitake mushrooms Pickled daikon Pickled mustard greens Scallions Sea salt (not shown) Espelette (not shown) Toasted nori Blossoms

TOASTED NORI

PORCINI BROTH (YIELDS ENOUGH BROTH FOR SIX BOWLS OF RAMEN) g g g g g g g g g g g g g

1/4 cup canola oil 1/2 pound ginger 6 shallots 10 garlic cloves 30 ounces mirin 1/2 pound dried porcini mushrooms 1 3-foot long piece of kombu 32 cups hot water 1/4 cup Sriracha 2 tablespoons red miso paste 1/4 cup black vinegar 1/8 cup tamari Salt to taste

POACHED EGG

METHOD: g In a separate container, steep the mushrooms, kombu, and water together for at least an hour. Set aside until later. Next, rough chop the ginger, shallots, and garlic. Put a large stockpot on the stove on mediumhigh heat. Add the aromatics and cook until they begin to caramelize. Add the mirin and cook on high heat until it begins to reduce and caramelize. It will start to thicken, and turn a sticky brown color. Now, add the mushroom water to the pot and bring to a boil.

Reduce to a simmer and cook for 30 minutes. Strain and season with Sriracha, miso paste, black vinegar, tamari, and salt.

PICKLING LIQUID: g 2 cups rice vinegar g 2 cups water g 2 tablespoons salt g 2 tablespoons sugar g Bring to a boil and pour over vegetables. The pickling liquid can be reused.

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RED VEIN SORREL

S

SALAD BURNET

uperba was started in 2012 by Paul Hibler, of Pitfire Pizza and American Gonzo Food Corporation fame, as a place where the right materials and freedom are granted to whomever is willing to take it. Today, the reigns are heralded by Executive Chef Bryan Lee Weaver who has stepped up to create a menu that isn’t as random as it is inventive. “Part of what I really like about this place,” he says, “is that we don’t have any parameters on what style we do. As long as we’re highlighting the produce, we create dishes around that.” Unrestricted by any specific form, Weaver is known to whip out all the stops when concerning the comfort in comfort food. BBQ Shrimp & Grits, a Burrata plate and Smoked Bucatini Carbonara are only a few local favorites on the menu.

The dish in question for this piece, however, is the Ramen Porcini Broth which, from the offset, seems like just the usual bowl of noodles found cold and forgotten on a college student’s end table. It seems basic, but is not. The greeting of tangy vinegar and spicy garlic red sauce (the fancy version: Sriracha) offsets the earthy back end from the mushrooms. Cue a savory poached egg, sambal, pickled maitake mushrooms, pickled daikon, pickled mustard greens, and what you’re left with is a harmonious dish whose only other surprise, other than the taste, is that

PICKLED MAITAKE MUSHROOMS

something so simple didn’t even enter your radar until now. The pickled greens only add more spice to the broth (flavor spice, not heat spice), and in turn, they combine with the spongy noodles, and you’re suddenly wondering how it could be so hard to feed children vegetables. It’s only after the strangely satisfying feeling of cutting through the poached egg that I am reminded all is right with the world, as long as eggs are involved. The combination of top-level ingredients that speak for themselves is all it takes.

Taken from a previous recipe that included pork, Bryan wanted a produce-based broth that works well with pickled items. Bryan explains that the recipe is a “take on Japanese dashi broth. You start with ginger, garlic, and shallots, and you make a separate stock of seaweed and porcini, then add the stock to the aromatics and let it simmer for a while. With the dried mushroom, there’s instant flavor. You don’t have to do much to it. There’s a nice element of flavor, too, with the caramelized aromatics.”

Pair it with an Agostino Pavia Babera d’Asti Moliss 2011 from Agliano Terme, Italy, and the entire meal solidifies whatever simplistic philosophy you can associate it with.

It’s up to you. What remains consistent in the dish, and in the restaurant, is placing the spotlight on the produce and the alchemy behind making it.

PORCINI BROTH

BLOSSOMS

“

Part of what I really like about this place is that we don’t have any parameters on what style we do. As long as we’re highlighting the produce, we create dishes around that.

”

— EXECUTIVE CHEF BRYAN LEE WEAVER

PICKLED MUSTARD GREENS

SAMBAL SPAGHETTINI NOODLES

Q: Who are some of the purveyors you supply from?

Bryan Weaver: We get a lot of our produce from Eclectic Acres, but some of the things we’re using today in this dish are from Santa Monica Farmers Market. The Mar Vista Market on Sundays is a good one, too. I also buy from Flora Bella Farm, Life’s a Choke, Coleman’s, and I really love Weiser Family Farms. Alex Weiser always has unique things. Right now, I really dig his honeydew radishes.

INTERVIEW WITH EXECUTIVE CHEF

BRYAN LEE WEAVER

“

Q: I saw a good amount of cookbooks on a shelf towards the bathroom. Any cookbook favorites?

BW: I’m a fiend for cookbooks. I keep them at the restaurant, so my cooks have a library of sorts to check out. My all-time favorite book about food is “On Food and Cooking” by Harold McGee. My current favorite is “Relae” by Christian Puglisi.

One of my cooks just worked at Relae in Copenhagen and turned me on to him. There are recipes, but the interesting part of the book is more about his philosophy of food. I also really love Sean Brock’s book “Heritage.”

Q: Where do you like to eat or drink on your day off?

Any recommendations for readers?

BW: I am always eating out. Pretty much any chance I get. My favorite spots are: Night + Market, Bar Ama, Plan Check, and I like the pork cutlet sandwiches from the deli inside Mitsuwa, called Guisados.

Q: How often are you testing dishes? Changing the menu?

BW: We are constantly trying new techniques and testing out new dishes. We have a kitchen meeting with all of my cooks every 2 weeks to talk about food and get the creative juices flowing. I usually change something on the menu every 2 weeks.

Q: Anything interesting that we should be expecting for the summer menu?

BW: The summer menu is always fun. I love corn. We do a dish with a Thai green curry, corn, seared scallops, and crispy shallots that people go nuts for.

WE ARE CONSTANTLY TRYING NEW TECHNIQUES AND TESTING OUT NEW DISHES.

”

| MAY 2015 | 27

Samurai MASTER SAKE SOMMELIER YUJI MATSUMOTO FILLS YOUR CUP WITH CREATIVE LIBATIONS

WRITTEN BY: MARY MCNULTY PHOTOGRAPHED BY: ALEX THOMPSON

THE EXPERT YUJI MATSUMOTO Master Sake Sommelier and Beverage Manager for Kabuki Restaurants, Inc.

Must Try Cocktail Creation: Tokyo Mojito—Matsumoto’s twist on the classic mojito

ew individuals have shown the love for a restaurant and beverage career as Yuji Matsumoto. An impeccable professional, from his attire to the method in which he displays and pours sake, Matsumoto oversees many aspects of the Kabuki Japanese Restaurant chain as Master Sake Sommelier and Beverage Manager.

Located throughout the West (California, Nevada, and Arizona), all beverage decisions of the 17 restaurants are in Matsumoto’s extremely capable hands.

Kabuki has concentrated its efforts in the Southern California area with 13 restaurants located as far south as Irvine and as far north as Valencia. The Hollywood location is in the crazy heart of the city on Sunset and Vine, and offers a thriving atmosphere amongst calm lighting and relaxed furnishings, which provide an excellent backdrop for a wonderful meal and glass of sake.

Highlighting this lovely atmosphere is Matsumoto’s respect for his Japanese culture, especially the food. Born in Kobe, Japan, Matsumoto was the first Master Sake Sommelier in North America, first earning the honor of Sake Sommelier in 2004 and then receiving the title of Master Sake Sommelier in 2008. Indeed, no easy task.

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| MAY 2015

KABUKI JAPANESE RESTAURANT 1545 N Vine St Hollywood, CA 90028 323.464.6003 For other locations, please visit: www.kabukirestaurants.com

“For a Master Sake Sommelier, you need a recommendation.

You submit your resume. Once they determine you have the experience and are qualified, then you go to Japan for a skill test and presentation.�

| MAY 2015 | 29

Matsumoto is obviously one of the leading experts in the world when evaluating sake. His Master Sake Sommelier title speaks volumes, but as the commercial says, “But wait! There’s more!” Matsumoto was named in 2011 as Sake Samurai (Sake Ambassador) from the Japan Sake Brewers Association Junior Council. In 2012, he became the official Panel Chairman for the International Wine Challenge, London Sake Division.

to the grapes in wine, there must be a prime location for growing this specialty. One of the most popular rice used for premium sake is from Hyogo Prefecture, the same place where Kobe beef is from.

Q: What exactly is sake?

Yuji Matsumoto: Sake is a fermented alcohol made from rice, just like beer and wine. It is in the same category.

Q: Does sake come in various flavors? What are some of the most popular flavors?

YM: In the United States, I would say the unfiltered sweet ones like citrus and coconut are extremely popular.

Q: What are the key ingredients to making sake?

YM: The water is very important since it makes up 80 percent of the sake. You have to have a good source of spring water. We do not use tap water. Despite technology, you cannot make good spring water.

Sake is a balance of everything. How you process the rice, how you soak the rice, how you steam the rice, and the natural spring water used are the most important factors.

Q: Since it is in the same category as wine, does sake need to age?

YM: Not necessarily. Most sake should be consumed within 6 months to a year after bottling. There are, however, high priced aged sakes.

Q: Is there a specific rice used in sake?

YM: The rice, which is used for most premium sake in Japan, is only for sake. It is called sake rice. Since the rice in sake is comparable

Q: Other than in Japan, what other areas produce good sake?

YM: California makes good sake. It’s the technology and also the rice.

It has improved. The water is good. They can make a competitive product for a lesser price compared to in Japan.

Q: How do you know when to warm the sake, and how do you know to what temperature?

YM: If the sake is floral, fruity, or sweet, chilling is better. If it is dry and a bit earthy, warm it up. It’s like white and red wine.

Q: How does one become a Master Sake Sommelier?

YM: First you have to become a regular Sommelier. That begins with a knowledge test, and 2 to 3 years of experience. For a Master Sake Sommelier, you need a recommendation. You submit your resume.

Once they determine you have the experience and are qualified, then you go to Japan for a skill test and presentation.

Q: Wow! You have to take the test in Japan?

YM: Yes, the test took two days to complete!

Q: What changes have you experienced during your career?

YM: In the United States, the explosion of infused flavors. In Japan, I think the younger generation is starting to drink more sake. Even though sake is the national beverage, only in recent years has it become popular among younger generations.

are great places to discover new sakes. I also host events throughout the year; one of my favorites is our Sake Tour, which we do twice a year. The tour takes place in the spring and fall at select Kabuki Restaurant locations; guests are treated to sake samples and food pairings, plus a chance to interact with professionals!

Q: How do you determine which sake to select?

YM: I carefully select sakes that best complement our food, offering both traditional and contemporary options to our guests.

Q: What do you suggest as far as sake pairings?

YM: If the sake is bold, or earthy, go with a rich dish such as beef, lamb and chocolate. If enjoying a light and fruity sake, pair with seafood, sushi and sashimi.

Q: What is the day-to-day routine?

YM: On a normal day, I visit our restaurants, train employees on how to make cocktails, and serve sake and beer. I monitor our inventory and take meetings with vendors. I also attend sake trade shows; they

Q: Can you tell us about some of the sake rituals?

YM: You never pour sake for yourself. Someone will pour for you, and you will pour for them. During events such as New Year’s Eve and weddings, toasts in Japan are made with sake, not Champagne!

PHOTO BY: Taso Papadakis

style

/beauty

May 2015

37 STYLE + BEAUTY EXPERTS Four Beauty and Style Experts Tell Us How They Have Maintained Their Authentic Brands Within a City of Flux

46 LOCALE LOOKS Find Your Next Favorite Place to Take a Dip at These Three Las Vegas Pools

71 STYLE FEATURE From Online to Brick and Mortar, These Highly Sought After Retail Destinations Come to a Store Near You

78 FASHION SPREAD Fringe, Flowers and Feathers Unite on a Desert Escape to Joshua Tree

100 THAT’S WHAT SHE SAID

46

LOCALE LOOKS Laps of Luxury

WET REPUBLIC MGM GRAND 3799 S Las Vegas Blvd Las Vegas, NV 89109 702.891.3715 www.wetrepublic.com

Spending the Day in LA, Life and Style Blogger Erica Stolman Scours the Streets of Los Angeles for Her New Favorite Specialty Shop

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MAY 2015

A PIECE OF

work

FROM DREAM TO REALITY, THESE STYLE AND BEAUTY EXPERTS BUILT THEIR OWN BRANDS IN THE CITY OF ANGELS

v

JENI WHITE Founder and Owner of Bronzed Bunny Spa and Boutique

v

ALEX RANDAZZO Founder and Designer of L.OR.D.S

Title: A Piece of Work Subtitle: From Dream to Reality, These Style and Beauty Experts Built Their Own Brands in the City of Angels

v

v

JAVIER VASSALLO

SHIVA ROSE

Founder and Creative Director of Vassallo

Founder and Curator of The Local Rose

WRITTEN BY: TAYLOR SIMMONS | PHOTOGRAPHED BY: CURTIS KIM healthy and strong. These contradictions make it difficult for creators to meet all the guidelines. However, Shiva Rose, Jeni White, Alex Randazzo, and Javier Vassallo are four names that are embracing change and growing as beauty entrepreneurs.

They each capture the Los Angeles ideals: elegant, natural, local, international, organic, glamorous. Though they are four very different designers and creators, they have one thing in common: authenticity. They believe in their brands and are not compromising. They are passionate about their ideas and want to share them. In the end, it is impossible to create a brand that is attractive to everyone. If there is one lesson we can learn from these experts, it is to work hard and be unwavering in your ideals, yet flexible and open to growth. v

C

hange is a scary endeavor. It forces us to leave comfort zones. It forces us to work hard and create. There are byproducts of change. Growth. Personally, professionally, artistically, intellectually—change brings growth. The beauty industry is an ever-changing industry. From beauty products to high heels to spray tans, the creators within the industry must be flexible, otherwise they will be left behind in the past while style and beauty move forward to the future. There are some places where it does not move quickly. It is a slow growth.

Gradual and peaceful. However, Los Angeles is not one of those places. This city is known for its fast pace and innovative culture. It is a place of beauty and healthy living. Combining the two is not always easy. It is a city with contradictions.

Local yet international. Funky yet elegant. Thin and tanned yet

| MAY 2015 | 37

BOSS BUNNY THE EXPERT: Jeni White JOB TITLE: Founder and Owner of Bronzed Bunny Spa and Boutique The beach is a crowded place. In the summertime Q: Can you tell me the story behind your name? in LA, you are lucky if you can find a place to lay JW: It’s funny. I wish I could have a better down your towel on the soft, warm sand. However, explanation. But I love bunnies. I don’t mean the it is necessary. We are a city of sun tans and blonde white fuzzy ones. I mean Playboy bunnies. I love hair. We are a city of manicures and leg waxes. We everything that has to do with the Playboy bunny. are also a city of healthy living, organic food, and I love feeling sexy. I love looking and feeling your exercise. We are obsessed with what we look like best. You look at those Playboy bunnies in the and what we feel like. The two are correlated. If we magazines, and it just makes you want to put look great, we’ll probably feel pretty good, and if we makeup on. It makes you want to have a spray feel good and healthy, we will see a better looking tan. It makes you want to get your legs waxed. It person in the mirror. And so we oil our bodies and makes you want to do all these things to look as lay out in our bikinis to get those perfect tans. glamorous as they do. So I took Playboy bunny and However, our healthy living practices deem this made it Bronzed Bunny. ritual archaic and self harming. Why sunbathe for Q: How does the success feel? hours, when you can get a much healthier, natural JW: It feels good. There’s nothing better than looking spray tan in 15 minutes? Jeni White, the standing in line in a Starbucks or a café, and owner and founder of Bronzed Bunny Spa and hearing somebody talking about my business.

Boutique, has found a way to combine That brings tears to my eyes. It is the our tan and health-obsessed culture in “Everyone has coolest feeling in the world. They might a complementary way. She has created a these perceptions not know who I am, and that’s fine, but of tanning salons, solution that gives a natural bronze with they came into one of my salons and they all organic ingredients. Along with her but you can’t really had an experience with one of my girls, define us that solution, she gives a spa with a unique, and they got to feel what it feels like to be way. You need to glamorous atmosphere, so that Bronzed a bronzed bunny, and they are talking experience it. We Bunny is your only option for a healthy about it with their friends and that is the caution our clients tan and fun experience. with a sign, telling ultimate success for me. them it is highly Q: How did you come to the decision Q: Where do you see the future taking addictive.” to open the spa? your business?

Jeni White: I loved getting airbrush —Jeni White JW: The future is taking us to more tanned, but there was always something locations. They are already in the works.

I hated about the experience—whether it was the And getting our brand not only across the US, girl that was doing it or the solution they used … but selling products wholesale in other countries. or the 1990s tanning salon vibe. There was always If you’re on vacation in Australia, you’re going to something I didn’t like, and you know exactly what be able to find a salon that has a Bronzed Bunny I am talking about. I set out to create the perfect product in it—worldwide domination for all things experience. Not only in a spray tan experience, but tanning and sugaring. a whole salon/spa experience.

Q: What is your favorite part about working in Q: What makes your spa different from others? the beauty industry?

JW: Really, the best way to describe that is when JW: The people and my girls. Watching my girls you open the door. We are very “boutique.” It’s very interacting with the clients is really rewarding. It kitschy. It’s very eclectic inside. We’re not your keeps me up on my game. Overall, I love everything average spa. And then on top of that, we offer all about it. I love that we can make somebody feel so services that are organic. They are all naturally awesome in 15 minutes. based and have organic ingredients, from our Q: How has the spa had an influence on your life facials to our sugar hair removal. It’s so natural you can eat it. It’s hard to find a good, organic tan. goals and passions?

JW: It has just driven me to keep working harder Q: How did you find out about the innovative and harder. I would have never thought 5 years techniques that you now use? ago that I would have not one spa but two. Every JW: I wouldn’t say ‘find out.’ There was a lot of trial year I am doing something more and more than and error. There are many techniques that we came I have ever done before that I didn’t think was a up with that are now spreading, probably through possibility. Having the first one, it kept opening people who have come to us and experienced us. doors and made me want to work my ass off. The Imitation is the biggest form of flattery. There have sky is the limit. been things that we put on our menu that we like, but we didn’t love, and so those things came off Q: Would you prefer a natural tan or a spray tan?

JW: Definitely a spray tan, but for lots of reasons. our menu. Creating our menu took a really long time. I am a consumer. I am a spa goer. I love all I was a sun tanner at one point. I used to have the time and the skin to be able to go out and things girly and pampering. I wanted to provide lay in the sun for a few hours. I don’t have that something that I would go spend money on. luxury anymore. And then there is sun damage Q: What about Los Angeles inspires you? and wrinkles. Laying out isn’t a great option for me JW: A lot. LA is so fast paced. Things are just anymore. Sun is really good for you. You just need constantly moving and turning. It makes me to do it in small amounts, with sunscreen. Nobody want to do more. It makes me constantly want to really does it that way anymore. Everybody abuses improve my brand. For example, we just redid our it. Spray tans aren’t permanent—they wash off— entire website. We had a pretty good website. We but what we can do in 15 minutes would take used to get compliments on it. But, being in LA, hours of laying out with oil in the sun. you have to compete with these new businesses that are opening and these new ideas. LA really drives me to just be better. Improve and update.

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| MAY 2015

NATIVE KNOWLEDGE: Three celebrities Jeni White admires for their perfect bronzed skin are Jennifer Lopez, Cameron Diaz and Kim Kardashian.

BRONZED BUNNY 12315 Ventura Blvd Los Angeles, CA 91604 818.416.8770 www.bronzedbunny.com

“There’s nothing better than standing in line in a Starbucks or a café, and hearing somebody talking about my business. That brings tears to my eyes. It is the coolest feeling in the world.”

—JENI WHITE | MAY 2015 | 39

“I don’t want to say that I copy things, but I think every introductory designer takes things that they like and pieces them together.”

—ALEX RANDAZZO

CAPTAIN COMFORT THE EXPERT: Alex Randazzo JOB TITLE: Founder and Designer of L.OR.D.S CLOTHES. Those of us who are not creators of garments see self-expression, beauty and chicness. They are blouses, dresses and suits. We all have our favorite brand or dress or tie. However, we rarely think about the process of making them. We don’t think about the stitch or the fabric or the buttons. The details are lost on the eyes of most of us. We see a sweatshirt. We don’t see a piece of art that is resilient and feels like butter to the touch. Alex Randazzo is an expert in these details. He has infused his clothing with quirky additions that many would miss. His passion for his new brand, Live or Die Syndicate (L.OR.D.S) is apparent in his message behind the brand. His brand stands for a group of people who are living life to the fullest. That is exactly what he is doing. At age 25, all he sees is clothing. He walks outside and garments surround him—in buildings, in people, in nature. His ability to translate that inspiration into an unwavering brand with insight and power well beyond his years is something that will never be taken away from him.

Q: Can you explain your line for me?

Alex Randazzo: When I first created the concept, I kind of had an idea of what it means metaphorically. Live or Die Syndicate was this idea where these mysterious people weren’t—were waiting to die. It’s a spin on follow your dreams. My graphic designer discovered that it was L.OR.D.S. And we went with that. The design kind of reflects what lords might wear—a lot of black and white, and drapey.

Q: What inspired you to become a fashion designer?

AR: When I was 12 or 13, my mom started dating the owner of American Rag. He got me interested. He was taking me to all the vintage warehouses. I was in the store four or five times a week. I was looking at what brands were coming in and what brands were going out. He really gave me a lot of insight. I mean, I was always obsessed with clothes. I started drawing clothes at 13. It was elementary, but it was the start.

Q: Where do you see it going in the future?

AR: I know right now all I have is kind of sweat clothes. I want to delve into higher fashion stuff. I am doing this really cool long button down, a coat with this sublimation print inside, and then a really cool pair of sweat pants.

Q: How do you stay current with all the trends?

AR: I am always looking at my favorite designers—their fashion shows, their latest collections, their first collections, and what made them famous. I keep a pretty close eye on what’s going on. I don’t want to say that I copy things, but I think every introductory designer takes things that they like and pieces them together.

“The sweatshirts I make I use a double knit, which is the same on both sides.

It’s not the typical sweatshirt material.

It’s really resilient.

It has this drapey effect. It feels like butter on your skin.”

—Alex Randazzo

Q: What kind of clientele does your brand attract?

AR: Someone who likes to dress interestingly. Someone who appreciates the small details in their clothes … the stuff that most other people wouldn’t notice. Somebody who appreciates good fabric. For example, the sweatshirts I make I use a double knit, which is the same on both sides. It’s not the typical sweatshirt material. It’s really resilient. It has this drapey effect. It feels like butter on your skin.

Q: What is your favorite piece that you have designed?

AR: Definitely the sleeveless vest. It’s the first novelty item I have created. The other stuff I have created, you could say is pretty standard right now. The vest and the shorts are different.

Q: When you design a garment, what is the process like?

AR: I think what I want to design first. I nail down whether it’s going to be a coat or a T-shirt or a sweatshirt, and then I look at 100 different garments and pick all the details I want from those in my own garments. Then, I piece them together into my own jacket. I’ll add a few more things.

L.OR.D.S www.liveordiesyndicate.com

NATIVE KNOWLEDGE: Every aspect of Alex Randazzo’s brand is local. Even the fabric is made here in LA!

Q: What would you tell somebody who wants to pursue a career in fashion?

AR: If somebody has a real passion, then I would say don’t ever give up. Be patient through all the little nitty gritty stuff that they don’t teach you about in design school.

Q: Has LA been a big inspiration?

AR: I studied here and grew up here. Everything that I have learned has been a product of Los Angeles. All my friends dress really well. If I am watching a movie, then I look at the costumes first. The costumes in “Boardwalk Empire” are amazing. Have you ever seen “The Fifth Element”? Jean Paul Gaultier designed all of the costumes in that movie. That is my dream. Well, that is one of my dreams—extreme costumes like that for a movie.

Q: What are some spots in LA that you get inspiration from?

AR: Honestly, just walking around downtown. If you just walk five or six blocks, you could start at Skid Row, and then The Fashion District and then The Jewelry District. You just see so many different kinds of people—different kinds of outfits and clothes and stores. Just walking around there is inspiring. I am an incredibly visual person. All I see is clothing when I go out. That’s all my brain reads—clothes.

| MAY 2015 | 41

BACK TO THE BASICS THE EXPERT: Shiva Rose JOB TITLE: Founder and Curator of The Local Rose We all want to feel beautiful. Beauty leads to confidence. Confidence leads to dreams coming true and falling in love with yourself and others. There is a difference between confidence and arrogance. We all have our different ways to feel beautiful, whether it is “putting your face on” before you go out, going for a good run, taking a hot bubble bath, exfoliating, getting a tan (whether it be sun or spray), putting on some red lipstick, putting on a good pair of heels or an elegant outfit. These routines have more of a hold on us than we realize.

What happens if you don’t put your face on, or take that daily bubble bath, or exfoliate the daily grime out of your pores? Confidence is a fragile thing and can sometimes be lost. That is why these practices in beauty become habitual. However, we tend to look at what these do to us in the long run. They make us feel good now, so we continue to do them. Shiva Rose has become a name associated with healthy beauty. One where ingredients from the kitchen can help you get beauty now and maintain beauty in the future. Elegant and natural, she personifies her own brand within herself and talks a great deal about saving our earth, as well as ourselves.

Q: Could you give a brief summary of your brand and how you got started with it?

Shiva Rose: About 5 years ago, my life took a complete turn. I was an actress, married, but I wasn’t fulfilled in my life. So, once the divorce happened, it was sort of a catalyst for changing my life. I just wanted to get back to nature and the earth and what I had as a child. We grew up in the countryside. I felt such a responsibility to help our planet. That led to reviewing a lot of beauty products. We’re so conscious about what we put into our body in regards to food, but beauty products can be just as toxic. So, I really wanted to create a brand that would be loving to women and the earth. The natural lifestyle is becoming more mainstream.

“LA, right now, has a really exciting energy. I think it’s at a peak. Things get started from here and then they get filtered out into the world. It’s kind of like a melting pot vortex of synergy, where things are getting created, from natural foods to beauty products and health and wellness.”

Q: Did your upbringing influence your product in any way?

SR: Yes. I grew up in Iran for 10 years. Iranian women take a lot of pride in their beauty. Rose oil is a powerful part of that culture, and now it is here too. My grandmother was named Rose. I am named after her. Roses have been following me my entire life. Rose gardens.

I drink rose water. It elevates you. It’s an amazing plant. And now it’s my last name.

Q: Did you see a difference between the perceived beauty in Iran versus in the United States?

SR: I know there are a lot of great Iranian techniques. Bathing in milk. Using rose. Using honey. Those traditional things they did in their culture are now becoming more common here. It helped me develop the idea behind natural beauty products.

Q: Who was your biggest influence in creating the brand?

SR: Probably my readers. I want to give them something that is readable. Also, my daughters. I think about what they put on their skin. I want to make sure it’s not going to hurt them. I try to make it a meditative situation while making the products, and think about the fact that this is going to go to someone, and I want them to enjoy it. I want it to be perfect.

—Shiva Rose

Q: How would you define your brand?

SR: I would say that there are incredibly pure ingredients, but it’s still glamorous and chic. I am an earth person, and yet I like the finer things in life, so let’s say natural yet glamorous.

Q: What motivated you to begin The Local Rose?

SR: It was about sharing the love of nature and helping our planet and people asking for recipes … just sort of transitioning into this life. I wanted to not be so much about the acting business and Hollywood, and more about holistic living and nature.

Q: Why LA? SR: It’s my home. There have been many times when I feel tired of LA, and I want to move to Kauai. LA, right now, has a really exciting energy. I think it’s at a peak. Things get started from here and then they get filtered out into the world. It’s kind of like a melting pot vortex of synergy, where things are getting created, from natural foods to beauty products and health and wellness.

Q: What kind of person are you gearing your product towards?

SR: I think women who want to have non-toxic products that actually work and are elevated. A lot of the natural companies, you don’t know where their oils are from. People who really want to know about what they’re putting on their bodies. Let’s say high quality yet natural women.

Q: What has been the most rewarding aspect of your career?

SR: I tell people, it’s kind of like creating something in the dark, and not knowing how it’s going to turn out. It’s going by your intuition and not really knowing how people will respond. It warms my heart when I see people posting about it on Instagram or writing about it in the press or people sending me emails.

Q: Where do you see your brand going in the next few years?

SR: I’m at this crossroads. I am working with someone who wants to see it at Barneys and the bigger stores in the world. While I want that, I still feel a connection to women who don’t go to Barneys and can’t make that price point. I am kind of trying to figure that out right now.

Maybe I will go bigger and then make a smaller line. I see it reaching women on all levels.

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NATIVE KNOWLEDGE: Shiva Rose likes to support local vintage shops to keep up her vintage style. Tavin Boutique and Hidden Treasures are just a couple that she frequents.

THE LOCAL ROSE www.thelocalrose.com

“I really wanted to create a brand that would be loving to women and the earth. The natural lifestyle is becoming more mainstream.”

—SHIVA ROSE | MAY 2015 | 43

A BRIGHT IDEA THE EXPERT: Javier Vassallo JOB TITLE: Founder and Creative Director of Vassallo Trends and styles differ in every country—French chic, Japanese quirky street style, Latin color, and African prints. As technology creates more convenient travel, these trends are becoming more apparent in US fashion. Learning new techniques and the increase in competition in the fashion industry has forced designers to think outside of the box, or rather outside of the United States. The US is known as the melting pot of the world. Within that melting pot, LA is one of the most diverse cities. People from all walks of life can come and find their place in this city of extremes. To match the variety in the city’s population, fashion designers must fuse cultures together and innovate. Javier Vassallo has fused cultures gracefully. Being raised in Puerto Rico, and then living in cities such as Paris, Chicago, Washington D.C., New York, and now Los Angeles, he takes his life experience of cultural extremes and infuses them into his clothing like a piece of art. He is ardent about his work. His ability to take Latin flair and mix it with a classic European look is astonishing, and he continues to impress the city with his art.

Q: Can you talk a little about your experience studying fashion design?

Javier Vassallo: That was a great time in my life. To study the architecture of clothes— how different materials react to different constructions, drapes, or ways of cutting the material—was fascinating to me. You could take a flat piece of fabric and turn it into a magnificent, three dimensional piece.

Q: How would you describe your own personal style?

JV: Classic, with a twist.

“I have been fortunate enough to live in different places during my life. People are so different in their way of dressing and carrying themselves in every city, state, coast, and continent that it informs how I design.”

—Javier Vassallo

Q: How and when did you become interested in designing?

JV: Growing up, my mother used to sew. There were Vogue patterns, the little pincushions that look like tomatoes, mannequins, as well as high fashion magazines, all strewn around her sewing studio. I guess that is when it all started. It wasn’t until later though, that I thought I could have a career designing.

Q: Who are your five favorite designers?

JV: Madame Grès, Claire McCardell, Coco Chanel, Cristóbal Balenciaga, and Riccardo Tisci.

Q: What one item of clothing should everybody have in his or her closet?

JV: A Cashmere sweater or cardigan.

Q: Who is a typical consumer of your clothing?

JV: She is a woman who doesn’t follow trends, but loves fashion.

Multifaceted and modern, she delves into the different roles and styles that fit her mood. She has a West Coast, East Coast vibe about her that allows her to seamlessly move from casual chic to refined elegance.

Q: What is your favorite article of clothing?

JV: A Jil Sander shearling jacket and a Band of Outsiders corduroy suit.

Q: How does your internationality influence your designs?

JV: In a big way. I have been fortunate enough to live in different places during my life.

People are so different in their way of dressing and carrying themselves in every city, state, coast, and continent that it informs how I design.

Q: What would you tell an aspiring fashion designer?

JV: It’s tough out there, so have patience and faith.

Q: What obstacles did you have to overcome to get where you are?

JV: I face obstacles every day! They haven’t stopped.

Q: What do you enjoy about designing in LA? JV: The weather. I design outside in my courtyard.

Q: What kind of future do you hope for your line?

JV: A bright one!

Q: What did you learn from working with Vera Wang?

JV: What women want to wear.

Q: How would you describe the use of color in your collection?

JV: Being Latin, color is very important. I love to use color but I do not have a favorite one. It changes all the time.

Q: How do you fuel your creativity?

JV: Walking, going out, and seeing people out in the streets and restaurants, music, movies, and art.

Q: How do you feel about your success?

JV: I don’t feel I have achieved success! I’m getting there, but I’m not quite there yet.

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NATIVE KNOWLEDGE: Javier Vassallo’s clothing can be found at GEMMA in Beverly Hills.

JAVIER VASSALLO www.vassallortw.com

“Being Latin, color is very important. I love to use color but I do not have a favorite one. It changes all the time.”

—JAVIER VASSALLO

GARDEN OF THE GODS POOL OASIS CAESARS PALACE 3570 S Las Vegas Blvd Las Vegas, NV 89109 702.731.7280 www.caesars.com

SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com JEWELRY PROVIDED BY: JNB www.jnbstyle.com EYEWEAR PROVIDED BY: Vestal www.vestalwatch.com

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Luxury LA P S O F

SINK OR SWIM AT THESE THREE LAS VEGAS POOLS Featuring Brittany McGowan, MISS NEVADA USA 2015

WRITTEN & STYLED BY: JILLI JOFFE PHOTOGRAPHED BY: TASO PAPADAKIS

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SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com JEWELRY PROVIDED BY: JNB www.jnbstyle.com EYEWEAR PROVIDED BY: Vestal www.vestalwatch.com

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WHEN IN ROME… GARDEN OF THE GODS POOL OASIS CAESARS PALACE 3570 S Las Vegas Blvd Las Vegas, NV 89109 702.731.7280 www.caesars.com

Where Vegas is concerned, it doesn’t get much more elegant or serene than the aptly named Garden of the Gods Pool Oasis at Caesars Palace.

With its collection of different pools for all your lounging needs and opulent white columns reminiscent of ancient Rome, you might even feel like you went to heaven, so dress the part and let your inner goddess come out. Allwhite swimwear and flowy cover-ups will help you play the part while staying on-point, just don’t get too used to living like one of the classics. Sooner or later, you’ll have to come back down to Earth! | MAY 2015 | 49

SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com JEWELRY PROVIDED BY: JNB www.jnbstyle.com EYEWEAR PROVIDED BY: Vestal www.vestalwatch.com

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GARDEN OF THE GODS POOL OASIS CAESARS PALACE 3570 S Las Vegas Blvd Las Vegas, NV 89109 702.731.7280 www.caesars.com | MAY 2015 | 51

With its collection of different pools for all your lounging needs and opulent white columns reminiscent of ancient Rome, you might even feel like you died and went to heaven, so dress the part and let your inner goddess come out.

GARDEN OF THE GODS POOL OASIS CAESARS PALACE 3570 S Las Vegas Blvd Las Vegas, NV 89109 702.731.7280 www.caesars.com SWIMWEAR PROVIDED BY: San Lorenzo Bikinis www.sanlorenzobikinis.com COVERUP PROVIDED BY: Gypsy Soul www.gypsysouldesigns.com JEWELRY PROVIDED BY: JNB www.jnbstyle.com

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SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com

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VIEW FROM THE TOP DRAI’S BEACH CLUB THE CROMWELL 3595 S Las Vegas Blvd Las Vegas, NV 89109 702.777.3800 www.draislv.com

Drai’s Beach Club is a newcomer on the Vegas pool party scene, but it’s already made a big impression with pool partiers. With exciting nightclub live shows by award-winning artists like The Weeknd and Chromeo, and performances by upand-coming DJs like Adventure Club and MAKJ, there’s something for everyone to love.

And as the only rooftop beach club in Vegas, Drai’s can also boast unrivaled panoramic views of the iconic Vegas Strip. At a beach club this impressive, you’ll want to dress the part.

You can never go wrong with a classic black bikini. Adding some chain detail to the mix elevates the look to Vegas party status. | MAY 2015 | 55

DRAI’S BEACH CLUB THE CROMWELL 3595 S Las Vegas Blvd Las Vegas, NV 89109 702.777.3800 www.draislv.com

SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com COVERUP PROVIDED BY: UNIF www.unifclothing.com

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At a beach club this impressive, you’ll want to dress the part. You can never go wrong with a classic black bikini. Adding some chain detail to the mix elevates the look to Vegas party status.

| MAY 2015 | 57

DRAI’S BEACH CLUB THE CROMWELL 3595 S Las Vegas Blvd Las Vegas, NV 89109 702.777.3800 www.draislv.com SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com

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DRAI’S BEACH CLUB THE CROMWELL 3595 S Las Vegas Blvd Las Vegas, NV 89109 702.777.3800 www.draislv.com SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com EYEWEAR PROVIDED BY: Vestal www.vestalwatch.com

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SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com JEWELRY PROVIDED BY: JNB www.jnbstyle.com EYEWEAR PROVIDED BY: Vestal www.vestalwatch.com

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LIFE OF THE POOL PARTY WET REPUBLIC MGM GRAND 3799 S Las Vegas Blvd Las Vegas, NV 89109 702.891.3715 www.wetrepublic.com

The newly renovated Wet Republic at MGM Grand embodies Vegas pool partying at its fistpumping finest. With performances by some of the biggest electronic music DJs in the world, including Calvin Harris, Tiesto and Steve Aoki, Wet Republic is the place to be if you’re looking for a good time. Keep in mind that at a party this hot, you’ll need an outfit to match. Go for swimwear in exciting shades like red and gold.

After all, this is Vegas!

Then finish off the look with some sexy body jewelry; belly chains and anklets feel really fresh and on-trend this season. | MAY 2015 | 63

WET REPUBLIC MGM GRAND 3799 S Las Vegas Blvd Las Vegas, NV 89109 702.891.3715 www.wetrepublic.com SWIMWEAR PROVIDED BY: Sauvage Swimwear www.sauvagewear.com

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WET REPUBLIC MGM GRAND 3799 S Las Vegas Blvd Las Vegas, NV 89109 702.891.3715 www.wetrepublic.com

SWIMWEAR PROVIDED BY: San Lorenzo Bikinis www.sanlorenzobikinis.com JEWELRY PROVIDED BY: JNB www.jnbstyle.com

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Keep in mind that at a party this hot, you’ll need an outfit to match. Go for swimwear in exciting shades like red and gold.

After all, this is Vegas!

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WET REPUBLIC MGM GRAND 3799 S Las Vegas Blvd Las Vegas, NV 89109 702.891.3715 www.wetrepublic.com

SWIMWEAR PROVIDED BY: San Lorenzo Bikinis www.sanlorenzobikinis.com JEWELRY PROVIDED BY: JNB www.jnbstyle.com

| MAY 2015 | 69

THE WEB’S SUCCESS STORIES COME TO THEIR OWN STORE NEAR YOU

WRITTEN BY: LINDSAY DELONG PHOTOGRAPHED BY: JENNA RAE KUHNS

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nline shopping will be the death of us all. From Amazon to eBay, it sucks you in and doesn’t spit you back out until your wallet is as skinny as that model you’re staring at on the computer right now. You know, the one wearing that hat/bikini/floor-length kimono you just have to possess.

With a simple impulse click, you now own it. You type in your credit card info and voila! It’s in the mail.

Online shopping is as easy, and as lovely, as that.

The following companies know better than anyone about building a brand online—everything from creating brand awareness to implementing advertising tactics to placement in another company’s retail stores. They have each become successful in their own way via the mazes of the interweb and are now killing it in real life too with brick and mortars of their very own.

WILDFOX 8710 Sunset Blvd West Hollywood, CA 90069 310.855.9030 www.wildfox.com

By taking the aesthetic of their brand and creating actual storefronts, these businesses are now able to focus more on their appeal, bringing with it even bigger and better things to come—things you can, of course, buy online or, right smack there at the counter, saving on shipping 100 percent.

Either way, your wallet is always going to be lacking the green (you have a shopping problem—admit it), but at least you can keep lean walking around your favorite store in the flesh. You have to … or that bikini in your mailbox is never going to fit! | MAY 2015 | 71

W Ildfox

CEO JIMMY SOMMERS

realized the importance of being in stores and having merchandise immediately available to consumers but says, “We took our time going brick and mortar. We wanted everything to be perfect, including choosing a location as iconic as the Sunset Strip.”

NATIVE KNOWLEDGE: The brand pretty much screams everything Paris Hilton, who is the unofficial poster sovereign for the brand (her Insta feed is chock-full of her posing in Wildfox merch.) In the early days, photos of the brand’s famous friends like Hilton and Alessandra Ambrosio in Wildfox gear played an integral part in the brand gaining publicity.

FUN FACT: Famous for its ‘clothes that tell a story,’ Kimberley Gordon, Wildfox Co-Founder and Creative Director says, “Inspiration comes from all sorts of places, mostly movies, music, and books, but also I’ll try to feel whatever is trending and incorporate all of those ideas.”

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WILDFOX 8710 Sunset Blvd West Hollywood, CA 90069 310.855.9030 www.wildfox.com

Walking into the life-sized dollhouse, there are plenty of chandeliers, gold chests, shag rugs, and plush white chairs that are perfect for the boyfriend to lounge on while you get that credit cardio in.

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ruise Sunset Boulevard and you won’t miss the Wildfox flagship store, nestled all cozily in Sunset Plaza (with an actual parking lot in the back)—a rare feat on this fabled strip). It’s a baby pink palace complete with a pint-sized princess balcony and a bucking white unicorn on the fortress rooftop. It’s where Barbie wishes she lived (mostly Beach Barbie, but any of them would be stoked).

Since the brand’s birth in 2007, Wildfox has been a celebrity favorite. Everyone from Lana Del Rey to Beyoncé to the littlest Kardashian has been seen in their signature oversized comfy sweaters. Co-founders Kimberley Gordon and Emily Faulstich were inspired to create a vintage-y brand with dreamlike qualities.

Through the creation of a sample line and participation in trade shows, the brand went from idea to reality. The quality and feel of the garments mixed with the playfulness and personality of the clothes gave the lifestyle brand staying power that has since launched Wildfox onto a globally recognized platform—all without a physical storefront.

After 7 years of success through both their website and through popular distributors like Kitson and Neiman Marcus, the brand realized it was time to open a shop of their own. The Los Angeles storefront was opened in October of

2014. CEO Jimmy Sommers realized the importance of being in stores and having merchandise immediately available to consumers but says, “We took our time going brick and mortar. We wanted everything to be perfect, including choosing a location as iconic as the Sunset Strip.”

And perfect it is. Walking into the life-sized dollhouse, there are plenty of chandeliers, gold chests, shag rugs, and plush white chairs that are perfect for the boyfriend to lounge on while you get that credit cardio in. There’s a sunglass wall, an intimates section, and dressing rooms covered in metallic wallpaper featuring hundreds of photos taken from previous seasons. The mannequins sport floral crowns, platform ballerina slippers sprinkle the floor, and an outside private patio adorned with foliage and plastic flamingos is a perfect place for said boyfriend to go get a breath of fresh air as bae pushes the time limits, sneaking in just one more flashback to the dressing room.

Sommers says, “With the arrival of our flagship store, we’re able to focus more on our look and have fun with our merchandising, playing into each collection’s theme. The shoppers can experience our campaigns and lookbooks come to life.”

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B onobos guideshop

BONOBOS GUIDESHOP LA 101 South La Brea Ave Los Angeles, CA 90036 323.954.6800 www.bonobos.com/guideshop

CEO ANDY DUNN

explains, “We invented the Guideshop because of our commitment to delivering great service, and what we learned is that for half of the people, they have to try before they buy.”

NATIVE KNOWLEDGE: Guideshops were an accident! “We actually never envisioned for them. We were trying to sell more shirts, and we made the decision to build a direct sales force as an experiment.

We put two fitting rooms in our lobby to train sales reps.

We never thought it would become a re-imagination of the retail store,” says Dunn.

FUN FACT: In typical online fashion, the La Brea location has a dressing room-sized “Selfie Cam” where said handsome chap can take a full-body pic in his new fancy fashions and send it to whomever he believes likes to receive fullbody selfies of himself. I’m sure he knows. Keep it SFW boys! Always SFW.

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BONOBOS GUIDESHOP SD 4545 La Jolla Village Dr San Diego, CA 92122 858.226.1373 BONOBOS GUIDESHOP OC Fashion Island 1057 Newport Center Dr Newport Beach, CA 92660 949.230.9695

For the complete Guideshop experience, a customer can schedule an hour-long appointment where a “Ninja” will walk him through a custom fitting, where the stylish expert will help the lad find just what he needs, to truly be, the dapper gent he knows he has tucked up somewhere inside that baggy shirt.

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n easel outside urges you to come on in and try what’s on today’s menu: Cold-pressed Chinos, Locally Sourced Denim, and Artisinally Crafted Suits.

Walk in, and you’re greeted with not just a sales guy in a snappy suit, but a “Ninja” in thee snappiest suit. Welcome to Bonobos Guideshop, a groomshop for men where the salesmen are called Ninjas, and you are greeted with a cold, icy beverage as you look at (and try on) some nice looking man gear. Located on La Brea Avenue in LA, it’s in good company next to Sugarfish, a swanky sushi joint and directly across the street from good ol’ Stussy.

The largest clothing brand ever built on the web in the US, the idea for Bonobos was born when two regular dudes, Andy Dunn and Brian Spaly, were hiking in Colombia, talking about pants—pants that fit well, specifically; pants for guys that like to look good but don’t want to spend hours upon days hunting for them; pants for guys who like to hunt for other things besides pants; and perhaps, most importantly, pants for guys who do not love to shop.

Spaly had a knack for making a good fitting pair of slacks, one with a curved waistband that adapts to the waist’s shape. This waistband would eventually become the staple to a Bonobos pant. What Dunn brought to the table was a desire to reinvent the common pant, and to do it online. “We thought we could deliver great service and great clothing together if we were digitally native,” says Dunn, who is now CEO. The friends bought a domain name, recruited some fellow Stanford Business School classmates including Erik Allebest, a talented e-commerce genius and

a couple angel investors, Joel Peterson and Andy Rachleff, and launched their website aimed at making the best fitting menswear in the world. In just 8 years, they have reinvented their industry, launching a successful brand online that has expanded into an entire line not just of the pants that made them famous, but also suits, casual and dress shirts, and even a collection of bathing suits.

These are all sold online, or for the customer who wants to test before he clicks, at one of the Guideshops located throughout the country. The first flagship location was in New York, and now everywhere from Boston to Dallas to right here in SoCal (Los Angeles, Orange County, and San Diego) has them.

CEO Andy Dunn explains, “We invented the Guideshop because of our commitment to delivering great service, and what we learned is that for half of the people, they have to try before they buy.” The Guideshop was formed to be a sort of “personalized shopping experience.”

For the complete Guideshop experience, a customer can schedule an hour-long appointment where a “Ninja” will walk him through a custom fitting, where the stylish expert will help the lad find just what he needs, to truly be, the dapper gent he knows he has tucked up somewhere inside that baggy shirt. Upon completion of the session, he’ll be sent home, and his threads will be shipped to his home or work free of charge, leaving him with no pesky shopping bags to lug around, freeing those hard working hands up for more beers, or maybe some flowers for the lady. Wait, scratch that, you’re the one about to look all Jon Hamm. She should get you flowers. | MAY 2015 | 75

U rban Decay

BRINGING THE AESTHETIC

URBAN DECAY 401 Newport Center Dr Newport Beach, CA 92660 949.644.6550 www.urbandecay.com

of the online store into a physical space was obviously a fun project for the brand. Blend edgy, feminine, and cool with a sea of purple and you have a 1,000 square-foot mecca of heaven for the makeup connoisseur.

NATIVE KNOWLEDGE: Urban Decay was a pioneer in the makeup industry. “Although it was a pretty simple concept, I like to think it made the industry look at color cosmetics differently,” says Zomnir.

FUN FACT: The giant California bear hanging in the Fashion Island flagship store is made up entirely of crushed eyeshadow palette. The standard Naked Palette averages around 54 bucks a pop and that thang took A LOT of palette. Now, that’s one expensive grizzly!

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Zomnir made the decision to open the first ever flagship store in Fashion Island in late 2014. “It felt like the right time.

It makes sense for us to understand what the freestanding model would look like as we expand internationally,” she says.

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“I think beauty with an edge is being willing to tell your story (whatever it might be today) through your makeup. Some days I am a Little League mom. Other times, I fancy myself a dangerous vixen!”

—WENDE ZOMNIR

hese days if you want to wear orange lipstick and have blue nails, you do.

It ain’t no thing. You can color your lips with a shade called “F-Bomb,” and you can paint your nails with “Chaos” or “Addiction” polish. You can tint your lashes with “Perversion” mascara and smear “Dare” shadow on your lids. Alas, it wasn’t always like this, young child.

a-changin’ and business for the revolutionary company is booming, to say the least. This is why Zomnir made the decision to open the first ever flagship store in Fashion Island in late 2014. “It felt like the right time. It makes sense for us to understand what the freestanding model would look like as we expand internationally,” she says.

“The cosmetics department in the mid ’90s was a sea of pink, beige and red. If you wanted color, you had to go to the drug store, and back then the quality of the lines with edgy colors was low,” says Urban Decay Co-Founder Wende Zomnir. Wanting punkier colors and not knowing where to find them, she brought it upon herself to create them.

In 1996, driven by a desire to make “beauty with an edge,” Zomnir launched a line of 10 lipsticks and 12 nail polishes with the tagline, “Does Pink Make You Puke?”

The chosen location was Newport’s Fashion Island, just 10 minutes from Urban Decay’s corporate offices. Bringing the aesthetic of the online store into a physical space was obviously a fun project for the brand. Blend edgy, feminine, and cool with a sea of purple and you have a 1,000 square-foot mecca of heaven for the makeup connoisseur. A huge video wall, six stations with expert artists there to snazz up your look, and even a bathroom plastered with photos of the UD family’s animal friends. The brand’s vibe is there, right smack in your pretty face. They have an interactive photo booth too, so swipe some “Shame” on your lips and pucker up for the cam. Urban Decay is about fun, and you, quirky little lady, know how to have it.

Since then, Urban Decay has become much more than a place for the bad bitch to get her war paint. The brand has soared to global status and is sold at seemingly every Sephora, Ulta or Macy’s you can find. Major makeup brands are copying their style, and everyone and their mama wants black lipstick now. Times are

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NATIV WRITTEN BY: ALEXA ERICKSON PHOTOGRAPHED BY: FELICIDAD DE LUCAS STYLED BY: REBECCA ARAOZ HAIR & MAKEUP BY: TIFFANI PEREZ MODELS: CHLOE HURST, KATHERINE LAPRELL, PIPER KENNEDY, YENNY GARCIA & CHRISTIAN RIOS OF WILHELMINA MODELS, www.wilhelmina.com

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Summer festival season is all about freedom of expression, style and creativity.

The Joshua Tree desert is just the place to dance to the beat of your own drum and let your freak feathers fly.

ELECTRIC NATIVE MUSIC & LIFESTYLE FESTIVAL: Electric Native is the newest festival happening in Southern California. Created by Malibu native Matt Diamond, the festival features all of your favorite summer customs: music, mixed drinks and microbrews, yoga, wellness, camping and fashion. Just in arm's reach of the greater Los Angeles area, the 3-day festival in Joshua Tree offers the feel of a retreat getaway, along with the entertainment of an allinclusive music festival.

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!

THAT’S WHAT SHE SAID An Irreverent Retail Column

Street

CHIC

From FASHION FINDS to FOOD FIXES, Erica Stolman of Fashionlush Blogs Her Way Through Beverly Boulevard and Beyond

WRITTEN BY: ERICA STOLMAN PHOTOGRAPHED BY: ADAM GENTRY STYLED BY: ERICA STOLMAN & JILLI JOFFE HAIR BY: TERESA TRAN MAKEUP BY: VALEN REYES

L

ike most people, the daily grind can often get the best of me.

Constant emails to answer, photos to edit, must-have blog-worthy fashion hunts, and the barrage of normal stressors take their toll.

There just comes those times when you need a break, and for me, the time is now!

Luckily, Los Angeles is just a quick drive up the 405 and the perfect destination for an eventful “daycation,” a day to disconnect, decompress and hit the reset button. Plus, it’s the best place for some retail therapy.

It’s just what the doctor ordered.

I call a friend who lives in the city and ask her if she wants to meet up for some fun. We make plans for a happy hour date at a new place she’s been dying to try, Stir Market. Now I have the whole day to explore the city and hit up some of my favorite go-to food and shopping destinations in West Hollywood. Lucky me!

I wake up before the sun, hit up the Starbucks drive-thru for my ritualistic dirty chai, and I’m on the road. Thanks to the nice little coffee buzz and my Ed Sheeran Spotify playlist, the drive is a breeze with very little traffic. That’s certainly a first! The day is already off to a great start.

Once arriving in the city and navigating the busy streets, I immediately feel the creative energy and excitement all around me, or is that the espresso speaking? Either way, the change of pace from my lazy little beach town is extremely refreshing, and I am ready to take Los Angeles by storm!

Per usual, the Southern California weather is pure perfection, and I feel my smile growing wider by the second as I think about all that lies ahead. Not even the excessive honking or crazy driving, which is often rather frightening, can kill this mood.

The coffee is beginning to wear off, and since I’ve got a long day ahead, I am in need of a boost, so I’m off to get my daily juice fix, because the day can’t really begin without it.

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PANTS PROVIDED BY: Nasty Gal www.nastygal.com DUSTER PROVIDED BY: Forever 21 www.forever21.com HANDPIECE AND NECKLACES PROVIDED BY: New Stone Age www.newstoneagela.com

WANT MORE FROM ERICA STOLMAN? Check out her life and style blog at: www.fashionlush.com

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TOP PROVIDED BY: Forever 21 www.forever21.com JEANS PROVIDED BY: ASOS www.asos.com

are far from sparse in the West Hollywood area. Finding the best one can be tough, so my advice to you would be to head straight to the BEVERLY HILLS JUICE CLUB.

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BEVERLY HILLS JUICE 8382 Beverly Blvd Los Angeles, CA 90048 323.655.8300 www.beverlyhillsjuice.com

With the juice craze taking over and Los Angeles being the mecca of devoted followers, juice bars are far from sparse in the West Hollywood area. Finding the best one can be tough, so my advice to you would be to head straight to the Beverly Hills Juice. Raw since 1975, they are the original Los Angeles juice source and a favorite of locals and celebs alike.

The juice bar is small and adorable, decorated with signs such as “GMO-free zone,” “cell phones kindly not allowed,” and two small neon signs in the window being the only marketing. The juice doesn’t need a lot, as it really sells itself! It is hard to decide what to order, that’s how alluring the menu is. Served by a hip older man in a “swag” hat ... well, it just doesn’t get better than this. Don’t be starstruck if somewhere in the line forming around the corner (because there is no room in the small venue to hold all the people vying for juice) is Jake Gyllenhaal loading up on a variety of products. He has been known to visit on the reg!

My drinks of choice to get the day going? The Green Genie, a killer combo of celery, parsley, spinach, kale, romaine, apple, ginger, lemon, and my daily energy boost—the spicy and delicious organic ginger shot.

Get ready for the kick!

TWEAK, THE ORIGINAL GIFTERY 8384 Beverly Blvd Los Angeles, CA 90048 323.653.6531 www.bestgiftstoreever.com

After I grab my drinks, I check out the next door, Tweak, The Original Giftery, the self-proclaimed “best gift store ever.” Need to take some juice home?

They have an awesome reusable cooler bag called the PackIt, which is also great for trips to the farmers market when you aren’t headed right home, or in my case, making the drive back to San Diego with juice for the next few days. They also have a great selection of cards, eco-friendly toys and knick knacks, coffee table books, and chic, fashion-forward coloring books for adults. I definitely grab one of those for my coffee table—colored pencils sold separately!

NEW STONE AGE 8407 West 3rd St Los Angeles, CA 90048 323.658.5969 www.newstoneagela.com

When it comes to shopping in the Los Angeles area, we all know trendy shops are a dime a dozen.

I much prefer finding the “hidden gems” and New Stone Age is most definitely one of them.

New Stone Age is an eclectic “closet of curiosities.” This is your one stop shop for all things eccentric and one-of-a-kind. This quaint boutique never ceases to amaze me with their abundance of fabulous finds. From fine jewelry to unique kitchen accessories to quirky antique gifts, such as hand stamped brothel “love” coins, chances are slim you will be leaving here empty-handed.

is an eclectic “closet of curiosities.” This quaint boutique never ceases to amaze me with their abundance of fabulous finds. This time around, I became quite smitten with their stunning selection of dainty Pavé pieces.

This time around, I became quite smitten with their stunning selection of dainty Pavé pieces. The delicate serpent necklace and the skull necklace with diamond eyes were just a couple of my lush-worthy favorites, especially when layered together!

*Fashion credits on opening page

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is complete without a stop at the holy grail of all things vintage, The Way We Wore. Whether it be the bottom floor with fabulous clothes organized by decade or the top floor with its vintage designer archives, step aside, because I’m on a mission.

DRESS PROVIDED BY: Forever 21 www.forever21.com

ice cream bars, cupcakes in a cone, and old fashioned soda creams and banana splits are just a few of the things luring me in!

KIMONO, PURSE & FOX FUR STOLE PROVIDED BY: The Way We Wore www.thewaywewore.com DRESS PROVIDED BY: Forever 21 www.forever21.com

Joan’s on Third for their next level house-made burrata, prosciutto, and basil appetizer. Oh my yum. I am one happy camper right about now!

JOAN’S ON THIRD 8350 West 3rd St Los Angeles, CA 90048 323.655.2285 www.joansonthird.com

To hold me over until my 5 o’clock happy hour engagement, I head over to Joan’s on Third for their next level house-made burrata, prosciutto, and basil appetizer. Oh my yum. I am one happy camper right about now!

The cafeteria style set-up, healthy on-the-go options, and public house style seating makes Joan’s on Third the “it” spot to grab a quick bite. They also have fine cheeses, candies, and charcuterie items that make for great, quick gifts for last minute dinner parties.

PRO TIP: If you’re wearing great shoes, the black and white honeycomb floor pattern by the deli case makes for a great #shoefie backdrop!! Just sayin’.

Now, my sweet tooth is calling...

MILK 7290 Beverly Blvd Los Angeles, CA 90036 323.939.6455 www.themilkshop.com

When on “daycation,” all rules go out the window, and there is no way I am hitting up Los Angeles without a quick visit to MILK. Check out the view into the kitchen (biggest blender I’ve ever seen!) to get the inside scoop on these awesome creations. Handmade ice cream bars, cupcakes in a cone, and old fashioned soda creams and banana splits are just a few of the things luring me in!

Voted as one of the best ice cream shops in the United States and home to the best ice cream macaron cookie sandwiches, you can’t possibly resist getting your hands on one of these massive creations. With choices like red velvet, salted caramel, Thai tea, and grasshopper, the only decision to be made is which one to choose.

Good luck with that one! As for me, the red velvet macaron flavor took the cake—literally. It’s the Ladurée of the ice cream world!

Food, check. Dessert, check. More shopping, here I come.

Next stop, vintage heaven!

THE WAY WE WORE 334 South La Brea Ave Los Angeles, CA 90036 323. 937.0878 www.thewaywewore.com

Nothing like the thrill of the find! No day in Los Angeles is complete without a stop at the holy grail of all things vintage, The Way We Wore.

Whether it be the bottom floor with fabulous clothes organized by decade or the top floor with its vintage designer archives, step aside, because I’m on a mission. I take this level of vintage shopping very seriously.

Everything in the store is hand picked by the owner, a vintage aficionado with 30 years in the business. Since they opened in 2004, The Way We Wore has become the go-to spot for all of Tinseltown’s vintage needs. With gowns by Dior, Herrera, Versace, and de la Renta, to name a few, it’s no surprise big name stars such as Dita Von Teese visit regularly.

It’s one score after another when browsing the racks at TWWW. First, I stumble upon a black lace kimono from the roaring ’20s in flawless condition. Next, I come across a chic purple fox shawl straight out of the ’80s that once tried on, became my new furry pet as I shopped. Lastly, I locked eyes with the most to-die-for Moschino leather handbag with a gold hanger clasp from the ’90s.

I swear I could actually hear it quietly whispering my name asking me to take it home! Clearly, I was born in the wrong era.

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this upscale market is a great stop for deli items, specialty foods, artisan bakery items, and a coffee or glass of wine on your way home.

JUMPER PROVIDED BY:Â Missguided www.missguidedus.com PURSE PROVIDED BY: Jackson and Hyde www.jacksonhyde.com HANDPIECE PROVIDED BY: JNB Style www.jnbstyle.com SWEATER PROVIDED BY: Helmut Lang www.helmutlang.com

Vegan queso, fresh pesto, kale popcorn, and moon cheese are a few of the things that catch my eye!

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| MAY 2015

STIR MARKET 7475 Beverly Blvd Los Angeles, CA 90036 323.879.8283 www.stirmarket.com

The clock strikes 5 o’clock, and we all know what that means … happy hour is upon us, and the Stir Market is in sight! Just opened last year, this upscale market is a great stop for deli items, specialty foods, artisan bakery items, and a coffee or glass of wine on your way home. It’s a cool industrial space with good vibes and even better eats. A major Los Angeles selling point is that this market has its own parking lot! I score a spot and head in to meet my friend.

While waiting for her, I browse the store before sitting down with my iPad and a glass of rosé. Everything I see, I want!

Vegan queso, fresh pesto, kale popcorn, and moon cheese are a few of the things that catch my eye! When my friend arrives (held up by standard Los Angeles traffic), I put down the iPad and fill her in on my jam-packed day of adventure!

We sip on our refreshing glasses of pink bubbly and nosh on the Fairfax Veg flatbread with quinoa croquettes while playing a long overdue game of catch up.

After lingering over a relaxing meal, we mosey on over to the cafe and order up two lattes. We marvel at the “latte art,” post the typical Instagram of our beverages with the hashtag #coffeeporn, finish up our drinks, and sadly bid adieu.

The traffic may be all cleared up by now, but I am not quite ready to leave the City of Angels. Two more stops before I can officially call it a day.

CROSSROADS TRADING CO. 7409 Melrose Ave Los Angeles, CA 90046 323.782.8100 www.crossroadstrading.com

It’s back to more thrifting, because what can I say, I’m addicted. I’ve got very little time until closing, but I just can’t bear the thought of leaving town without a trip to Crossroads Trading Company! It must be fate, because almost immediately, a parking spot opens up curbside and there is already 30 minutes left on the meter! Score. Let’s do this.

It’s like a supermarket sweep, fashion edition! As I very quickly browse the racks, I see an amazing pair of ankle boots with cowboy-like embroidery out of the corner of my eye. I briskly speed walk over to find out that not only are they barely worn AND my size, but they are also half off!

I make my way to the register, check out, and get to the car one minute before the meter runs out. If that whole situation isn’t the perfect example of serendipity, I don’t know what is!

SOCKERBIT 7922 West 3rd St Los Angeles, CA 90048 323.951.0402 www.sockerbit.com

Last stop, Sockerbit, the IKEA of candy stores. Since I spent 10 days in Scandinavia this past summer, I am feeling quite nostalgic surrounded by all these yummy treats and the iconic Swedish decor, a.k.a. all white everything!

NATIVE KNOWLEDGE: Have a sweet tooth? Head to Stir Market, where Co-Founder Bryan Libit’s mom frequents the kitchen to bake her Babka in Chocolate and Berry flavors.

Regulars snatch them up whenever they’re available.

I’ve already had enough sugar for the year and don’t want to crash on the 2-hour drive home, so this is purely a to-go order! I get two bags, his and hers style. One full of chocolate for me and the other a colorful combination of sour sweets for the boyfriend. He will be thrilled, as he too has a sweet tooth that won’t quit.

PRO TIP: Be sure to try the salty licorice. It’s a traditional Nordic candy that will really trick your taste buds.

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PHOTO PROVIDED BY: Anna Lee Photography

go /do

May 2015

110 DO EXPERT Carie Goldberg Discusses Her Progression Into the Sports and Entertainment Management Industry, and Her Bold Step of Starting Her Own Firm

116 DO FEATURE Christian Zucconi of the Indie-Rock Band Grouplove Sits Down and Opens Up About His Journey Into the Spotlight

122 FIRST TIMER’S GUIDE A Behind the Scenes Look of a Brave Man’s Jump Into Shark-Filled Waters

116

DO FEATURE Pause for the Applause

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MAY 2015

Seeing STARS From the Ground Up, Sports Fanatic Carie Goldberg Discusses Her Journey From Fan to Managing the Pros Herself

WRITTEN BY: KIM CONLAN PHOTOGRAPHED BY: MICHELLE KIM

THE EXPERT CARIE GOLDBERG Principal and Founder of Gold Standard Sports

Since: 2008

a bright and beautiful day in Manhattan Beach, I met with local Carie Goldberg, founder of the boutique sports and entertainment marketing and management firm of Gold Standard Sports. We met right where Manhattan Beach Boulevard turns into the Pacific Ocean at the pier—a main hotspot with all of the essentials for true California living, with a great selection of casual to high-class dining, boutique shopping, and a pristine beach buzzing with surfers, runners, cyclists, volleyball players and beauties basking in the sun. For Goldberg, this particular portion of South Beach perfectly exemplifies the active lifestyle that she and her clients have chosen. Whether they are involved in soccer, dance, modeling, sports broadcasting, or competitive marathons, each client Goldberg represents, like Cobi Jones of the LA Galaxy and Anna Trebunskaya of Dancing With the Stars, all share something in common: they have chosen to lead careers based around health and wellness.

On

For Goldberg, her task is to serve as a fulcrum for the individuals, companies, not-for-profits, and organizations she works for and with to generate positive career opportunities for her clients. We sat down at a nearby outdoor patio to discuss Goldberg’s roots in the Major League Soccer organization in its infancy, her progression into the sports and entertainment management industry, and her bold step of starting her own firm during an extremely difficult economic time. Gold Standard Sports is currently progressing into its seventh year, proving that— as Goldberg will attest to—sometimes bigger isn’t always better, and success is reliant on building a strong relationship with your client, and is, of course, all about the hustle.

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GOLD STANDARD SPORTS www.goldstandardsports.com

“Having worked at MLS, and then working for SportsNet, I realized that my former boss, Richard Motzkin, really was an amazing mentor. I quickly learned what I needed versus what I wanted, and I started Gold Standard Sports.�

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Q: Where and how did you grow up?

Carie Goldberg: I grew up in Tenafly, New Jersey, right outside of New York City. It’s about 6 miles from Manhattan, so I grew up with more of the New York flavor versus the Philly flavor, and we loved to make that distinction. I was sort of the quintessential bridgeand-tunnel kid, going into the city on the weekends. It was amazing going to the theater and museums, but I think the linking factor for my family has always been sports. It’s how we’ve always bonded.

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country, said to me, “What would it take to get you to move to LA?” I scratched my head a little bit and said, “Not too much.” At the time, the guy I was dating was working for the LA Galaxy, and my whole life had been in the New York City area. It wasn’t a hard decision outside of leaving my family, but that is what airplanes are for. I joke that a boy and a job brought me to LA. The boy is gone, the initial job is gone, but the education that I learned having worked for my old boss for 8 and a half years was the best practical knowledge I ever got. I joke that it basically saved me $150,000 in law school, because Motzkin really taught me the art of negotiation, drafting contracts, and also understanding being an agent isn’t Q: Do you have an athletic family?

“I’m not going to just about negotiations. It’s truly about interpersonal CG: I have an athletic family more on the fan side. I would tell someone how communication and having passion. say out of my brother and me, I was more of the athlete, to score a goal Q: What was your role at Major League Soccer (MLS)? but my brother was the most amazing coach. We came from the 18-yard CG: The internship only lasted for maybe 6 weeks. I from a family where sports was a very prominent factor box, but I am going ended up working in the player personnel department, for us, so to this day I still watch the Giants games over to tell them how working on the draft and on the combine, helping the the phone with my dad on whatever night the game is on. to—and help guide coaches identify a lot of the top young soccer players in Q: That sounds like a good beginning! How did you end them—through this country. At the time, it was called Nike Project 40, up in LA? endorsements, which has now transitioned into Generation Adidas. I CG: It was about a boy and about a job, neither of which marketing and PR. also worked on the PR side of things, and soccer hadn’t are in my life anymore. I worked at Major League Soccer I’m going to help really yet grabbed a foothold in the U.S. yet, so it was right out of college, and I didn’t play soccer. It was always guide them off of very much an uphill battle to make these guys and this my favorite sport to watch, and it was very much a part the field, or out of league relevant. It was about telling a story, in hopes that of my family. My brother worked on the World Cup in the ballroom.” people weren’t waiting for the story to end. But, clearly, ’94, and basically said to me when I graduated, “I can’t the league started in ’96, and it’s now 2015, and this get you a job, but I’m going to give you my World Cup rolodex.” I league’s story is still really just beginning. It’s amazing because I’ve took an unpaid internship with Major League Soccer right out of been able to work with some of the top female athletes as well, so college. My parents were so upset with me. They were like, “You had it wasn’t just about what the men’s game has done, but what the an offer at NFL and MLB to be a receptionist.” Instead, I took an women’s game is doing as well. unpaid internship because I had to be a bit more forward thinking Q: After MLS, what was your next step? about what it could become. I took the internship, and after 6 CG: My next step was getting on a plane on March 6th, 2000 and weeks, I was offered a full-time job at MLS. The league was still moving to Los Angeles and working for Richard Motzkin, and the in its infancy—it had only finished its second season. I was split company at the time was SportsNet. My job was to build the brand between two different departments: player personnel and PR, and I of the athletes off the field. So, it was working on the endorsement loved it and feel like I started at the right time. I was at the league deals, the marketing opportunities, non-traditional PR, more for about 3 years, and then a gentleman by the name of Richard lifestyle-type PR, appearances, and making these players relevant Motzkin, who is basically like the preeminent soccer agent in this

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in the sports landscape, and in the traditional entertainment landscape. I loved it, and it has been so much fun.

Q: Would you say it’s like being a life coach in a way?

CG: No, not a life coach at all. I mean, we take on that role of being a big sister often because these guys and girls become a part of your life. I’ve been at the hospital when babies have been born. I’ve been at weddings. I’ve been at parts of divorces—I’ve been there at such integral parts of people’s lives. At the same time, there were players that, when my mom passed away, were in the synagogue, and I looked out and saw them sitting at the service for my mom’s funeral. So, it’s not a life coach at all, but you do take on the role of managing what they’re doing off the field. I’m not going to tell someone how to score a goal from the 18-yard box, but I am going to tell them how to—and help guide them—through endorsements, marketing and PR. I’m going to help guide them off of the field, or out of the ballroom because I also work with folks from Dancing With the Stars.

Q: When did you decide you wanted to branch out and form Gold Standard Sports?

CG: I did not have an ‘ah-ha’ moment, I had an ‘oh shit’ moment—I lost my job when the economy tanked in 2008. The country was in an economic downfall, and we weren’t just in a recession, it was plummeting. I applied for jobs at all of the big sports marketing and entertainment firms, and I couldn’t get a job. So, I went home to New Jersey for a week. I cried on my mom and dad’s shoulders, and literally laid in my mom’s bed with her, and she said, “This is not who I raised my daughter to be. Start your own business.”

When I took a step back, I realized I really had been given the best practical education. Having worked at MLS, and then working for SportsNet—which had been acquired a year and a half prior by a big agency called Wasserman Media Group—I realized that my former boss, Richard Motzkin, really was an amazing mentor. I quickly learned what I needed versus what I wanted, and I started Gold Standard Sports.

PAUSE FOR THE

APPLAUSE Taking a Time Out With GROUPLOVE’S Lead Man

CHRISTIAN ZUCCONI WRITTEN BY: ALEXA ERICKSON PHOTOS PROVIDED BY: ANNA LEE PHOTOGRAPHY

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GROUPLOVE www.grouplovemusic.com

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“NORMALLY I’M REALLY QUIET AND RESERVED, BUT ON STAGE I LET THE ANIMAL OUT.”

–CHRISTIAN ZUCCONI

W

alking into the quaint coffee shop in Silver Lake called Muddy Paw, I scour the back patio for a young man in an oversized T-shirt, skinny jeans and blue hair, or maybe pink hair … some vibrant color he is known for. But, to my surprise, I look up to the sound of my own name as a bearded gentleman with short, black hair peeking out beneath a green beanie approaches me. “Christian?” I reply, hesitantly. As he nods his head yes and we make our way to a table, I am shocked that the grunge-worthy digs of Grouplove’s lead vocalist and guitarist, Christian Zucconi, seems more normal folk than I had imagined.

Since their debut album in 2011, I have been thoroughly intrigued by this American indie-rock band with a flair for the dramatic. The lyrics to their second hit single, “Tongue Tied” creep into my head as I fluster to form words to begin our interview. How ironic, I think.

A New York Native who has been musically passionate and involved since a young age, Zucconi helped form the post-hardcore band Aloke in 2004. The

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band released one live album and three EPs. Having moderate success, but never quite breaking the barriers and achieving international notoriety, they disbanded in 2009, but Zucconi’s time finally came through a dedicated fan of Aloke, Hannah Hooper.

Inviting Zucconi on a whimsical, spur of the moment trip to an island in Greece to attend an enigmatic musical commune, the trip would become a magical connection between not only her and now boyfriend Zucconi, but also between a group of talented musicians. Grouplove formed in 2009 by Christian, Hannah (vocals, keyboards), Sean Gadd (bass, vocals), Andrew Wessen (guitar, vocals) and Ryan Rabin (drums).

Since then, Grouplove has gone on to achieve major acclaim in the music industry. Two albums, four intensive years of touring, a new band member and a continuously growing fan base, the catchy, cosmic tunes flowing out of Grouplove has everyone hooked.

Their energy on stage is infectious, creating a freeing feeling to simply escape from yourself—moved by the power of music. Creating and performing from

a place of infinite dedication to their craft, we must wait patiently as the band takes a lengthy hiatus in preparation for greater things to come.

I sat down with Zucconi to discuss his journey from a struggling musician to an integral part of the formation and success of Grouplove.

Q: Before Grouplove, where did your musical background come from? Did you grow up in a family of musicians?

Christian Zucconi: I did and I didn’t. My mom is a great singer and an incredible actress, but she had to bury those dreams to raise my brother and me as a single mom. I know my grandparents on both sides played instruments, and my dad’s mom sang on the radio when she first came to New York City from Italy, so it’s definitely in there.

Q: Was there an “aha” moment when your parents realized music was the thing that you were really good at?

CZ: When I was very young, like 2 or 3, I would make my mom and brother leave the living room. I’d shut the doors and blast Billy Joel. I had this Mickey Mouse

“IT’S REWARDING THAT I GET TO GO AND PUT MY SOUL OUT ON STAGE EVERY NIGHT WITH THE LOVE OF MY LIFE, AND MY BEST FRIENDS. IT’S REALLY AMAZING, ESPECIALLY FOR ALL OF US WHO’VE BEEN IN THE GAME FOR SO LONG.”

guitar, and I would be jumping from the couch to the floor and back up. My mom kind of knew then. I actually don’t remember that, but that’s what she tells me. But I do remember always being moved by music starting at a very young age. I started taking piano lessons as a kid and writing all my own songs. I never wanted to study; I just wanted to write.

Q: Would you call your rise in the industry tough? Where were you 10 years ago as opposed to where you are now?

CZ: I’ve been playing in bands for many years. I put my first band together in middle school, and knew then it was what I wanted to do. I stuck with it because it’s the only thing that really makes me feel alive. As for the industry, it’s an unpredictable thing I don’t think about.

Q: Before Grouplove, there was Aloke. It’s a totally different vibe than Grouplove, but I have a feeling you brought some of that with you. What are the similarities and differences?

CZ: In Aloke, we all grew up together in the same town, so we share the same musical background. We all have the same influences: Nirvana, Fugazi, The Pixies. In Grouplove, what separates us is that every member grew up in different parts of the country/world so we all have completely different life experiences, backgrounds and musical influences. I brought that real, passionate East Coast

headbanging “screamy-ness” to Grouplove. That’s an innate part of who I am.

Q: Was that something you always wanted to do—the headbanging “screamy-ness”?

CZ: I’ve just always done it, yeah. It’s just how I move. It’s not put on; it just happens. Normally I’m really quiet and reserved, but on stage I let the animal out. Aloke was more of a post-hardcore, post-punk kind of band. The thing with Aloke was, we were always writing so much so our sound kept changing. We would play a show every few weeks, and it would be like 10 new songs, so we kept evolving which was awesome, but never repeated songs for our fans to connect to. I’m excited that Aloke is going to finally release a record later this year that we did with Steve Albini in 2007. It’s an incredible album.

Q: Enter Grouplove. How did that happen?

CZ: The story of Grouplove is a surreal one—the more I try to explain it, the more it doesn’t make sense, but I’ll try anyway.

I met Hannah at Aloke shows. We really hit it off. There was an undeniable magic between us, so when she invited me to join her at an artist commune in Crete, Greece, I decided to get out of New York for the summer and see what happened. The artist residency was run by Andrew Wessen’s older brother and his

A LOOK INSIDE the Artist Residency: ¢ Wondering about this magical place that brought the members of Grouplove together? Zucconi says, “The artist residency provided basic food and lodging for artists and gave us the ability to escape the city life and make art without stressing about rent and work and so on.” While there, Zucconi wrote about 22 songs and Hannah made about 15 large paintings.

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“ONCE THE BAND STARTED TOURING, WE HAD A SLOW, NATURAL PROGRESSION, SO IT WAS HARD TO NOTICE A BREAKTHROUGH MOMENT. EVEN TODAY, IT’S HARD TO REALIZE EVERYTHING THAT’S HAPPENED. IT’S HARD TO SOAK IT IN, BUT IT’S BEEN A VERY HUMBLING AND ENCOURAGING JOURNEY.”

friend Tasos. Simultaneously, Aloke fell apart.

Our drummer left, and I was away, so when we got home 10 weeks later, Hannah and I started singing together. It’s hard to believe now, but Hannah was super shy and nervous about singing with me. But regardless, we played shows with the Aloke bass player and our friend Jimmy tap dancing as the percussion. It was fun and experimental and a nice transition after Aloke. We played shows for about a year playing older Aloke songs and new ones we were writing. Sean, who we met in Greece, decided to come out to NYC—he actually opened up some of our shows there. We decided it would be a lot of fun to head out to LA to meet up with everyone from Greece and get the group back together. Hannah and I had all these songs ready to go, and it just so happened Ryan, who was interested in producing, was like, “Why don’t you come over to my house. What you guys got?” And we recorded our songs. That’s what became the EP.

Q: Were you nervous? I know you’ve been performing for so long, but as your first time with this group?

CZ: It was kind of remarkable because I’d been performing for so long but was never getting the turnout I’d hoped for. But Grouplove’s first show sold out, so it was very exciting for all of us. We had all been in bands for years, and we had never really gotten that response.

Q: And that’s why you guys call yourselves the “accidental band,” right?

CZ: Right. When we were recording these songs, we were just doing it for fun ... as friends. We had no idea or expectation that this would become a thing.

Q: What musicians and bands have you guys had the most fun touring with?

CZ: We’ve been lucky to have met a lot of great people on the road. The members of Manchester Orchestra are probably our closest friends that we’ve met. But Cage the Elephant, Alt-J, Young the Giant, Portugal, The Man, Foster the People are all homies. We’ve been lucky to meet all these great artists and musicians out there on the road. There is a unique bond from

Q: Where did you guys play your first show?

CZ: We played our first show at El Cid, which is right up the street from here, in Silver Lake. It’s a Mexican restaurant.

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Q: Did you guys have a breakthrough moment for Grouplove, when you guys realized you really had something special—something long term going on?

CZ: I think the breakthrough moment was making the EP. It came together so effortlessly, and we were friends first with no expectations. Once the band started touring, we had a slow, natural progression, so it was hard to notice a breakthrough moment. Even today, it’s hard to realize everything that’s happened.

It’s hard to soak it in, but it’s been a very humbling and encouraging journey.

living on the road together and understanding the unique lifestyle that we all share.

Q: It seems like you guys really didn’t stop touring from the moment of your first album to your sophomore album, and then you recently just stopped! Did you have any moments where you just wanted to go home and sleep for days, or were you on a high of success?

CZ: Yeah, it was like a high. And we wanted to ride it for as long as it made sense, which is now about 4 years. We’ve just hit that moment now where we want to be home and relax and recharge our creative batteries, but it was such an unforgettable experience.

And it happened progressively; we took each step. It’s not like we went from playing El Cid to The Greek in a year. It was step by step, which is a great, organic way to do it. It was very rewarding in that way, too— just to put in the work and see the results.

Q: What was the craziest thing that happened during a show?

CZ: We played this wild set in Australia, and I somehow jumped off the stage onto a rising hot air balloon. It was pretty out there ... a spur of the moment type of thing.

Q: Where does your inspiration for music videos come from? In one, you’re about to be hung, and the one with Kim Jong-Un is interesting because it’s like he’s reimagining how music could possibly make a change for the better. Where do these ideas come from?

“WE’RE JUST RECHARGING AND TAKING THE LAST 4 YEARS IN. BUT WE’LL BE BACK BEFORE YOU KNOW IT. THIS THIRD ALBUM IS GONNA BE MAGIC.” –CHRISTIAN ZUCCONI

CZ: We were so busy with the trajectory of the band taking off that we really put our trust and collaboration with these directors that came into play in the beginning.

The first few videos we did were all done by Jordan Bahat, who was an old friend of Ryan’s. He did all the videos for the first album. It was fun to stick with one director, and really evolve together. The next album, we worked with Cameron Duddy. He did all the videos as well. He’s just a really creative dude. He did “I’m With You,” the Kim JongUn video, “Ways to Go,” and “Shark Attack.”

Q: Does it have anything to do with the actual essence of the song, or do you think you leave it open to interpretation?

CZ: It’s all up for interpretation: the lyrics, the meaning, the videos … we never want to define our songs. We always help out with ideas for the video, but a lot of the initial ideas and concepts come from these talented directors.

Q: What has been the most challenging thing about being a professional musician?

CZ: Taking it on as a full-time job. It’s a lot more work than I think people realize, especially for a singer. Hannah and I really have to be careful with our voices, because we go so hard each night, so it’s challenging to still enjoy yourself and take in all the rare experiences you get from being on the road all the time and making sure you can perform your absolute best each night.

Q: What about the most rewarding thing?

CZ: It’s rewarding that I get to go and put my soul out on stage every night with the love of my life and my best friends. It’s really amazing, especially for all of us who’ve been in the game for so long. This isn’t our first rodeo, so it’s really nice that it finally paid off after all these years of hard work.

Q: When you’re not making music, you are…?

CZ: I’m listening to music, drinking coffee, eating all the time, reading books, taking long baths, and constantly writing new songs. I just can’t help myself. I don’t really know how to relax. This is the first time I can take some “me” time in years, so it’s nice to have some quiet time to get to know myself off the road again.

Q: What about your musical inspirations? Who do you look up to?

CZ: My mom and dad first, because they sacrificed a lot for me to become who I am. Musically, Radiohead, Thom Yorke and Neil Young are all big inspirations. I started playing guitar because of Kurt Cobain. Newer bands like Alt-J, Manchester Orchestra and Portugal.

The Man are also peers that are inspiring bands because they’re always pushing the envelope. Nicky, our manager, is also a great source of inspiration because he brings an energy to the table that keeps me motivated. It’s all about being around good, creative and positive people, you know? Oh and Hannah, but that’s a given.

Q: Living in LA, what’s your go-to spot?

CZ: There’re so many different places! We come here, to The Muddy Paw, a lot. It’s quiet, which I like. There’s a French place in Echo Park that’s new to us called Taix. This old school neighbor of mine has been going there forever. I love the bar room because it’s nice and cozy with a fireplace. It reminds me of the East Coast.

And of course Casita del Campo, which has really great Mexican food and the best chips I’ve ever had. Ever.

Q: What’s your favorite song to play?

CZ: It changes a lot, but on the last tour it was actually a cover of “Baba O’Riley” by The Who. We played it almost every night with Portugal. The Man. It’s a lot of fun to share the stage with other artists that you respect. But for a Grouplove song, I really love playing “Borderlines and Aliens” and definitely “Ways to Go” because live, it just goes off. Chills.

Q: Having recorded and toured in 2013 and continued to tour in 2014, you guys are now on a lengthy hiatus. Do you know for how long?

CZ: Just until we’re ready. There’s no rush right now.

Q: Would you say 2015 has anything big for you guys or are you letting everything resonate?

CZ: We’re just recharging and taking the last 4 years in. But we’ll be back before you know it. This third album is gonna be magic.

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ISLANDER CHARTERS 2838 Garrison St San Diego, CA 92106 619.224.4388 www.islander-charters.com

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TIMER’S GUIDE

Fight A FIRST TIMER’S GUIDE TO CAGE DIVING WITH GREAT WHITE SHARKS

WRITTEN BY: MICHELLE SLIEFF PHOTOS PROVIDED BY: MANOLO MENDIETA

W

hen I think about diving with sharks,

I think of the term “shark sugar” by Rob Dyrdek, “Shark Week” on Discovery and the movie “Jaws.” I think about how our bodies can even produce enough adrenaline to sustain oneself in that type of experience. It’s not like skydiving, where you jump out of the plane and then you’re done. This experience is like a time release capsule of adrenaline. During your trip, you go on multiple dives for days.

Divers describe it as an hour in, hour out, experience. When you decide that jumping out of planes just isn’t cutting it anymore, shark diving might be your next best bet. Lucky for us, we have the opportunity available right here in the beautiful San Diego Harbor.

My brother was flying in from Kansas to go on the adventure of a lifetime (cage diving) and the journalist in me had to sit him down and find out what it takes to make the trip like this happen. He left me feeling pretty convinced that if you live by the ocean, you should pretty much be able to check this activity off of your bucket list.

“DON’T GET OUT OF THE CAGE…EVER!

Be aware at all times of your surroundings in the cage and let the other divers know when you see a shark no matter how far away or how well you can see it.” | MAY 2015 | 123

“It’s always a different experience every time I go in the water whether it is in the Caribbean or an old lead mine in Missouri. Being that close to something that powerful and majestic was and is one of the most amazing experiences I’ve had the pleasure of doing since I started diving.”

Island Charters All-Inclusive Pricing: z $3,195

Included in Every Island Charters Trip: z Four-star meals, snacks and appetizers prepared by a professional chef z All beverages including beer and wine z Air conditioned stateroom accommodations z Mexican tourist visas z Guadalupe Island Biosphere permits z Wetsuits, masks, weights and all related shark cage diving gear

Why Island Charters? z They are the only full-service white shark diving company at Guadalupe Island and offer a personalized experience, leading each shark diving expedition themselves. z You can trust the crew!

They are federally licensed mariners by the United States Coast Guard with a combined experience of over 40 years at Guadalupe Island. z Safety guaranteed: Island Charters has a 100 percent undisputed white shark cage diving safety record! That means no accidents and no incidents. z You can trust the equipment! Island Charters owns the boat, the business, and the shark cages. They offer a fully licensed and annually inspected vessel certified and safeguarded by the United States Coast Guard. z They’re local! Straight out of San Diego, this company has decades of experience in Baja California’s waters, ensuring that you will be guided by the best.

Q: So you’ve gotten to that point in your life where you think jumping in a cage and going underwater to watch great white sharks is a good idea. Can you walk us through that?

Lance Slieff: I always had a horrible fear of the ocean prior to becoming a scuba diver. Once I went in the water for the first time, I was hooked. When I saw my first shark in 2011, I knew I would have to see one of the world’s most amazing apex predators in their natural environment—this involved jumping in a cage.

It’s always a different experience every time I go in the water whether it is in the Caribbean or an old lead mine in Missouri.

Being that close to something that powerful and majestic was and is one of the most amazing experiences I’ve had the pleasure of doing since I started diving.

Q: How does one prepare mentally for this activity?

LS: I would have to say the hardest part about preparing for this was the waiting for the date of our trip to finally arrive. My friends and I booked our trip six months prior to our actual departure. I am kind of a thrill seeker, so I didn’t prepare for it mentally.

Q: I heard that the cage lets off an electric current that attracts the shark to the cage. Did your captain tell you any horror stories on the way to the diving location?

LS: I don’t know what their policy is about backing out, but why in the world would you want to? There is a $500 deposit to reserve your reservation, and the remainder of the trip cost is due 30 days before departure. No horror stories. The charter I went with, Islander Charters out of San Diego, has an accident-free record for the 10-plus years they have been running charters.

Q: What kind of equipment do you need to make this happen?

LS: The only thing I brought from my already fully stocked dive kit was my personal mask. Divers are particular about their masks since they usually have to shop around a bit to find one that fits their face correctly. If you have a 7mm wetsuit with a hood, gloves, and boots, then by all means bring it. You would think that sitting in a cage for an hour at a time in the water that is 75 degrees doesn’t sound bad, but you’re just standing there, and it will get cold after a while. Bringing your wetsuit is not necessary though, they provide you with all that equipment on the boat as part of the trip cost, but your own mask is a must.

Q: What charter did you decide to take and why?

LS: The captain’s name was Jason. We went to Guadalupe Island with Islander Charters out of San Diego. We chose them because they had a great safety record, and that is pretty important when you’re deciding to go cage dive with great white sharks.

Q: How was the food and what did you eat?

LS: The food was amazing! Our cook on board, Bri, was such a sweetheart and her food was something to remember. Coming from a military background, I can’t possibly stress enough how important food is to your morale when you’re on a boat out at sea for an extended period. She served plated meals that were gorgeous. She would have some fresh fruit smoothies in the morning and something like fresh guacamole and chips in the afternoon. She went above and beyond with everything she served. There were a couple vegetarians on board as well, and she accommodated their needs. She prepared all types of foods, from pulled pork sandwiches to a Bahamian curry-style chicken.

I don’t think there is anything that Bri couldn’t cook and make it amazing. The boat can’t run without a crew, and we had a great crew, but when it comes to a cook, she was top notch!

Q: How was the crew? Did you feel like you were in good hands?

LS: The crew was amazing in every way. They worked like a welloiled machine. They all knew their role whether we were under way or on anchor. If there were divers in the water, then you knew they were all watching and caring for your utmost safety while still keeping it very fun. They all worked together to make sure that the sharks were there for you to view—after all, that’s why we wanted to go in the first place! When we weren’t diving, the crew all switched into hospitality mode and became great servers during our meals. They were clearing our plates, refilling drinks, and each took their turn helping in the kitchen doing dishes and assisting Bri. Q: How long was your trip?

LS: We were able to board the boat on a Friday at 8pm. We were greeted with a cocktail hour where we were able to mingle with the other divers and get to know one another. We got underway at 10pm and sailed to Ensenada, Mexico to clear customs. By the way, you will need a current passport to make this trip. We

All diving gear is provided, but if you like your own stuff, by all means, bring it—you want to be as comfortable as you can.

You do not have to be a certified diver to go in the cage. The dive master on the boat provides a class to any first timers, and it only takes about 10 minutes.

Pack light! Shorts, shirts, a light coat or windbreaker and flip flops are all you really need to bring with you. There is limited room in your stateroom on the boat, so don’t overdo it.

Leave your leftovers at home and taste the talent of the chef onboard, providing three plated meals a day, as well as appetizers and a morning and afternoon snack.

An underwater camera is a must, be it a GoPro or just a digital camera for stills.

When you’re in the cage, make sure to be aware at all times of your surroundings. Keep others in-the-know of shark sites, regardless of its proximity to you.

When you hear the phrase, “Shark here, port side…shark!” stop what you’re doing and run to the port side.

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“We went to Guadalupe Island with Islander Charters out of San Diego. We chose them because they had a great safety record, and that is pretty important when you’re deciding to go cage dive with great white sharks.”

arrived at Guadalupe Island Sunday morning at 7am and were in the water by 8am doing our first dive.

Q: What was the most amazing thing that happened on your trip?

LS: Simply…my first view of a great white shark coming out of the distant blue. I’ll never forget it.

Q: How big were the sharks?

LS: They ranged from 13 feet to 17 feet in length. The larger of them, the 17-foot female, resembled a large van coming down the side of the boat.

Q: Can you talk about the shark database and what happens if you come across a shark that isn’t registered?

LS: We saw a 14-foot male shark on our second day of diving.

He hung around the boat all day and gave us a pretty good show. There is a database that is managed by a woman named Linda. She gives an external hard drive to our dive master Jimi at the beginning of the season. With the help from the divers, they look through their pictures and video at the end of each day and identify the sharks they see on their dives. After our second day of diving, we all gathered in the galley after dinner and started looking in the book that is put out each year with all of the documented sharks in the Pacific. We were looking for the two sharks we saw that day. The first one we found was named Paul Walker. The actor was a big advocate for the study and preservation of the species. The other shark we saw was not documented in the book! We put the best couple shots of the shark’s left and right sides in the storage drive and requested to name the shark Hasselhoff. One of my friends that went with me on this trip, according to the other divers, bared a striking resemblance to the actor David Hasselhoff. We will all, hopefully, hear something back soon, once the season is over at Guadalupe, and the drive is returned to Linda. Once she can confirm that it is indeed a new shark, she will document it and name it.

Q: If it was only up to you to name a shark, what would you name it and why?

LS: I would name it Islander, after an amazing experience I had on the boat with a top notch crew and captain. It would only seem fitting to name it after them.

Q: How many times in total did you get to dive on your trip?

LS: I did a total of about 14 hours in the cage. One hour at a time, and then an hour on the deck watching the show from topside before gearing back up and doing it all over again. The dive operations ran from 7am till 5pm day one and two, and on the third day we had to stop around 2:30pm to get underway and back to San Diego.

Q: What are some safety tips for diving with sharks?

LS: Don’t get out of the cage…EVER! Be aware at all times of your surroundings in the cage and let the other divers know when you see a shark no matter how far away or how well you can see it. If you should find yourself outside the cage in the water, drop your 40 pounds of weight strapped around your waist, so you don’t sink to the bottom like a stone. Then, of course, get the hell out of the water.

Q: You are an avid diver. Do you prefer cage diving or open waters? What are the differences between the two, aside from the obvious?

LS: They are too different to compare. Cage diving is a rush from start to finish, granted you have to have good visibility to get the whole experience. Scuba diving is different all in itself. It’s technical; you have to pay attention to so much more, like your air supply and depth. With cage diving, you get in and get out.

The cage doesn’t move, and you have an unlimited supply of air.

Being able to relax and float in the current or explore a coral reef when doing scuba is totally different.

z The boat is an 88-foot vessel that can sleep 32 passengers. z They only book it for 16 divers for comfort and ease of rotation in and out of the cages when diving. z Each stateroom can sleep from two to four people depending on the size. z Each room has AC and a small sink for hygiene purposes. z The boat has two heads (bathrooms) with showers in the back part of the lower O1 level. z The boat has a water maker on board, so water rationing is not an issue. The hot water in the showers is always plentiful, which is especially useful after a day spent diving in and out of the salt water.

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PHOTO BY: Amanda Proudfit

home

/away

May 2015

128 HOME EXPERT Design-Duo Henry and Lesa Jara Bring a Fresh Focus to MidCentury Modern Furniture

134 ESCAPE Escaping The States for an Island Time Getaway

146 AWAY EXPERT A Gorgeous Getaway in the City of Angels, The Peninsula Beverly Hills is a Step Above the Rest

152 SETTING THE TABLE Cozying Up at Aventine Hollywood for an Authentic Italian Dining Experience With an American Twist

128 HOME EXPERT Sittin' Pretty

CASARA MODERN 17421 Nichols St, Unit A Huntington Beach, CA 92647 714.317.9342 www.casaramodern.com

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Sittin’ PRETTY

Bringing Mid-Century Modern Design to the Present

WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHED BY: AMANDA PROUDFIT PHOTOSHOOT LOCATION: EICHLER HOME BY BRYAN ROSS PILLOWS PROVIDED BY: ARNGE DESIGN

THE EXPERT HENRY JARA & LESA JARA Owners of Casara Modern

Designer Inspirations: Florence Knoll, Milo Baughman, Paul McCobb and John Keal

S

cholars and museums worldwide view Mid-Century modern as a significant design movement that took place from 1933-1965. Mid-Century architecture maintained the goal of bringing the outdoors indoors in America’s post-war suburbs. The homes feature open spaces with large glass windows and outdoor patio spaces in the middle of the building. Joseph Eichler was instrumental in bringing this Mid-Century modern architecture to California neighborhoods. Eichler homes still exist today, and we invite you to stop in for a tour. Located just off the 55 and Katella, we discovered one of these historic neighborhoods. We took a peek inside and found Casara Modern, who brought us back to a time of simple entertainment, hanging out on the couch and talking with friends.

Henry and Lesa Jara are the owners of Casara Modern, a MidCentury focused furniture manufacturer. This local family business provides one of the most comfortable couches you will ever sit on that actually looks like a couch and not an oversized pillow. The design features a very clean and straightforward asthetic. I want to say these are the kinds of couches you don’t let your pets on because they are just so rad, but the fabric is removable and easily cleaned, so scratch that.

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“The outdoors inspire me with the limitless textural opportunities that nature has available to us. Our customers also inspire us. It makes us realize that what we make, people appreciate.”

—LESA JARA

CASARA MODERN 17421 Nichols St, Unit A Huntington Beach, CA 92647 714.317.9342 www.casaramodern.com | MAY 2015 | 129

“EVERY EDGE HAS TO BE SANDED BY HAND. WE HAND STAIN AND HAND GLOSS EACH PIECE AS WELL.” —HENRY JARA

HENRY and LESA gave us a tour of what it would look like to live in this period. Pillows with bold colors and fun textures accent couches with long, clean lines. With the open space as our backdrop for an inviting conversation, we decided to take a seat.

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Q: How did your love for furniture start?

Henry Jara: It started with some inspiration through friends that had a gorgeous Mid-Century house, outfitted with MidCentury furniture that looked sharp. At the time, we didn’t know much about Mid-Century—that was about 15 years ago, where it all started. We were immediately drawn to the lines of the furniture and the lines of the house—it all went together seamlessly. It took us back to a period that was more ‘kick-back and relax.’ My daughter Alexandra began collecting retro furniture and Mid-Century furniture that I helped her buy. I would go surfing in the morning and hit up garage sales on the way there or the way back and help her build her collection. After about a year of doing that, my daughter decided that she wanted to sell at Long Beach Veterans Stadium Flea Market. Within the first 30 minutes of arriving, our products were selling like you wouldn’t believe. That was my first spark where I realized that I could turn this love of furniture into a business.

Q: Were you aware at the time of how popular the demand was for Mid-Century furniture?

HJ: No, I wasn’t aware.

Lesa Jara: I think it was really just beginning to take off at that time. You could also purchase the furniture at extremely affordable prices. Today, it’s becoming harder to get, and you have to search to find these pieces. The

lack of product availability is what drove us to start making reproductions of the furniture.

Q: Are you surprised the demand has lasted this long and do you think it will continue?

HJ: I’m not surprised because I think there are a lot of people like me who get inspired by the furniture, the style and the decor in the house. The younger crowd seems to be more artistic, and they’re jumping on the bandwagon with a strong eye for design.

LJ: We look at our furniture as art. Even though the demand has lasted, our clientele has changed slightly since the beginning. At first it was young couples looking to fill a loft space and over time it has transitioned into people in the entertainment industry.

Q: I think it’s really neat that Casara Modern is a family run business. It’s a different dynamic when compared to a corporate environment. How is it working with family?

LJ: (laughs) It’s not easy, but it works. That’s another thing that brought us into this business. Prior to this, we spent 20 years in corporate America. We moved on from that world, took a hobby and turned it into a business that would support us, and it has been a bonus. It’s not easy, but we all have something to bring to the table. Our kids also help us out which is great. We keep each other in check as far as the business goes and if you were to describe it, really you

Q: What is your favorite material to work with?

HJ: Wood. I hand pick all of the wood for all my pieces. I visit the lumber yard and find the pieces that attract me. It has to be smooth with not too many knots; some are okay as long as it’s something that I can work with and gives the wood character. Teak and Walnut are my favorite types of wood but if I were to make everything out of those two types, then the prices of the furniture would be much higher. That Q: Bringing us back to the beginning, what was the first piece of furniture that you built and can you kind of talk us through type of wood is scarce and very costly. For this reason, we’ve chosen Alder, which is in the Birch family and is a hardwood. that process?

LJ: My favorite material is fabric. I like textures and HJ: The first piece of furniture I constructed was a Native color. Not everyone wants bold colors that I love, so we classic daybed. I had so many clients that wanted Knowledge: have to have something for everybody. We tend to look that kind of furniture and trying to find a vintage at textures that are reminiscent of the period such as a piece out there was slim to none. They were hard Let your creative ideas nice, bright, bold tweed. We also look for fabrics that will to get and so I decided I was going to make them. come to life by looking hold up against the wear and tear of children and pets.

Before I started, I did a lot of research because I into custom order We realize that although our furniture works as art it wanted to do it properly. options that Casara also has to be livable. All of our cushions are zippered so Modern offers.

Q: What would you say are the differences the fabric can be removed and dry cleaned. We have a between actually getting your hands on a vintage lot of people who will also order extra sets of slip covers piece in comparison to purchasing the reproduction piece that so they can change the look of their living rooms seasonally. you provide?

Q: What’s your favorite tool to work with while you’re building HJ: The vintage piece is going to have some wear and tear a piece of furniture? depending on how they used it in their home. With a new piece, HJ: I would say the table saw. You’re getting a big piece of wood, you know you’re getting something that is completely new and and you’re turning it into something completely different—this is made out of solid wood. We use high-density foam in our sofas, so the start of your project. it’s going to last a very long time. could say that I’m the analyzer and Henry is an artist. I take care of the marketing, look at the numbers and do that end of it, and Henry is more of the builder behind the product. We complement each other and bring a dynamic duo to the table. A husband and wife team can be tough, but we’ve been married for almost 30 years, and we know each other’s strengths and weaknesses.

What is Urban Americana?

Urban Americana (UA) is an eclectic space full of treasures, trinkets, home furnishings and more. UA takes you back in time to the finer things in life.

Expect a unique shopping experience as you explore a vast array of time periods.

You’ll come for the Casara Modern show room and you might also end up with a rad succulent from their garden, retro sunglasses that remind you of the kind your mother wore and so much more!

| MAY 2015 | 131

“At the end of the day, we always suggest that you do what you want with your style and make the living space your own.”

—LESA JARA

Tips on how to pick out the perfect piece of furniture: Construction The materials they are using Look at how the colors will play off of the existing space you are working with.

Think about size and work with a tape measure.

Sit in the furniture. Open the doors. Check out every part of the piece and make sure you understand it before you purchase.

132 |

| MAY 2015

Q: How long does the process take to build one of your couches?

HJ: The basic classic daybed could be done in about three days where some of the other sofas that have more wood take longer.

Every edge has to be sanded by hand. We hand stain and hand gloss each piece as well. When you work with wood, the weather is also a factor on how long the project will take.

Q: I know you also make more furniture pieces than what’s listed on your website. What types of custom orders have you done in the past?

HJ: We’ve done a custom order for the artist Shag. He showed up at our warehouse one day with a picture and said, “Can you make this for me?” It was a ’50s style table where you could slide a daybed underneath. There were other intricate points to the project as well, so we sat down and talked fabric as we drew up a plan for him. Other people have approached me with custom jobs, and sometimes I won’t take them if they don’t fall into the Mid-Century field. Another custom piece that I made was a king size bed with floating night stands. I’ve also done outdoor furniture that is a whole different process with the glossing. That order takes much longer than our other furniture because of the drying process.

Q: Where can people find your furniture?

HJ: They can find it on our website at www.casaramodern.com,

and we also have a showroom in Long Beach at Urban Americana.

We are at the Rose Bowl Flea Market at space HH77. You can find us there on the second Sunday of every month. At the Rose Bowl, we also carry vintage pieces that are available for purchase.

Q: How do you suggest people incorporate their Mid-Century buy with other more modern pieces that they might have in their living spaces?

LJ: One or two great pieces of art with one of our couches creates a foundation that you can build off of and incorporate modern pieces seamlessly. At the end of the day, we always suggest that you do what you want with your style and make the living space your own.

Q: Do you think the reproductions will last 100 years just like the originals from back in the day?

HJ: Yes, because we make all of our furniture from solid Alder wood and the joint system that we use to put it together makes it stronger.

LJ: We certainly make everything with that in mind. We believe our furniture is built to last a lifetime. Even with true Mid-Century vintage pieces, a lot of them need to be restored. Either the wood is nicked or the couch needs to be reupholstered or the foam needs to be replaced. Those are all cosmetic and underneath all of that you will still have a solid foundation. We offer maintenance

“THE COMBINATION OF THE FABRIC AND THE WOOD REALLY COMES TOGETHER AND BECOMES A PIECE OF ART. I ALSO LOVE LIVE EDGES ON WOOD; IT INSPIRES ME TO WORK WITH THE MATERIAL.” —HENRY JARA

services as well. We can help you replace the foam or purchase new covers.

This is something you won’t have to think about for at least 15 years down the line.

Q: What would you say is the most important component to building a solid piece of furniture?

HJ: The most important component is the wood. The thickness and quality are important. From there, the joints keep it strong and stable. The support beams are also another important strength component.

Q: Where do you see your business 10 years from now?

LJ: Well, of course we want to grow, but we do not want to become a conveyor belt system where we have a warehouse filled with 500 sofas lined up. We want to continue to be able to take on custom projects.

HJ: I still want to be able to be creative and come up with new products.

Q: Will it continue to be couches and ottomans primarily, or will you add additional lines?

HJ: We have some new ideas in the works, mostly decor pieces that go along with the sofas, chairs and tables that we already make.

LJ: We want to incorporate local artists and come up with a line that really pushes the element of furniture as art and have artwork on the fabrics. We are in the very early stages of this. We are also thinking about smaller tables that work with the couches.

Q: What designers inspire you?

LJ: As far as upholstered pieces go, we really like the lines of Milo Baughman.

We like the simple lines but also the artistic lines. We like Paul McCobb and John Keal’s designs for Brown Saltman. Adrian Pearsall has a great daybed; he is known for big, long couches. Most of them aren’t your typical Danish designers but more of your modern American designers.

Q: Aside from the designers, what else inspires you when you’re coming up with new creative projects?

HJ: I like the vibrant colors from the Mid-Century period. The combination of the fabric and the wood comes together and becomes a piece of art. I also love live edges on wood; it inspires me to work with the material.

LJ: The outdoors inspire me with the limitless textural opportunities that nature has available to us. Our customers also inspire us. It makes us realize that what we make, people appreciate.

The Mulia, Mulia Resort and Villas

PHOTO PROVIDED BY: The Mulia, Mulia Resort and Villas

| MAY 2015

134 |

antasy F ESCAPE

ISLAND

BALI: A GUIDE TO OUR FAVORITE INDONESIAN ISLAND WRITTEN & PHOTOGRAPHED BY: ERIK HALE

“Don’t talk about heaven if you’ve never been to Bali.”

If everything you know about Bali came from a Julia Roberts movie, you might be missing out on some of the best reasons to venture to this island paradise. In my opinion, if you are trying to find yourself, you could skip India and Italy and spend your entire holiday in Bali eating, praying and loving.

This is not an all-inclusive guide. This is a big island. We are just hoping that our experience tempts you into making your own adventure.

WHAT YOU SHOULD KNOW: Bali, a tropical island in Indonesia between Java and Lombok, is populated by nearly four million people. There are several ways to travel to Bali, through Australia, China, the Philippines, Singapore, and Thailand. Bali is 16 hours ahead of PST, and the typical flight— or combination of flights—generally takes about one full day.

Temperatures are mostly warm every day, with highs in the 80s

— ­ TOBA BETA

and 90s all year long. The exchange rate is favorable, and you can exchange money (always at different rates so be careful) on most any street corner. You can easily get away with board shorts, T-shirts, bikinis and flip flops for almost any occasion. If you speak Balinese, Indonesian, Chinese or English, you can communicate—as most locals are at least trilingual. Unlike Indonesia as a whole, which is primarily Muslim, about 85 percent of Balinese are Hindu. There are thousands of temples (pura) on the island of all sizes that are beautiful to visit and so plentiful you feel you see them in every direction you look. Renting a car is probably not necessary. You can get almost anywhere you need to be in a cab for a few bucks, or just hire a driver for the day. The main mode of transport is the bevy of scooters that zoom past you on sidewalks, shoulders and medians. Rent one of these at your own risk.

| MAY 2015 | 135

The Mulia, Mulia Resort and Villas

Our view was 180 degrees of Indian Ocean from our luxurious patio furniture or from the tub through floor-to-ceiling windows.

LUXURY RESORT The Mulia, Mulia Resort and Villas

From the minute you arrive here, you realize that you are at a world class resort. There are multiples of staff, but you do not feel overwhelmed by them. You can see the Balinese culture in the ethnic uniforms, and the perpetual bowing, but it comes across completely genuine. It is in these details that you begin to understand the dichotomy that is The Mulia, Mulia Resort and Villas. This mega resort boasts eight phenomenal restaurants, acres of white beaches, and glorious Instagram worthy framing at your every turn. The twist is that the resort is in Bali. It is so decadent that even with available private car service, you could be easily tempted to never explore a square inch outside of this property, and have an amazing

vacation as well as a social media account that is the envy of all of your co-workers. The rooms are modern in decoration, aesthetically as well as technologically, down to multi-functional toilets. Our view was 180 degrees of Indian Ocean from our luxurious patio furniture or from the tub through floor-to-ceiling windows. During our trip, we ate from their wonderful buffet for hours at a time, sipped drinks poolside from coconuts under majestic statues, ingested gold and caviar, and were massaged into oblivion. This resort sets a standard in luxury that very few resorts in the world could meet.

ÂŤ HONORABLE MENTIONS: 1. The Chedi Club & 2. Ayana Resort 136 |

| MAY 2015

PHOTOS PROVIDED BY: The Mulia, Mulia Resort and Villas

INTERVIEW WITH

ADAM BARDETTA Director of Operations at THE MULIA, MULIA RESORT & VILLAS

Q: Where are you from?

Adam Bardetta: I’m from Sydney, Australia.

Q: Why do you love Bali?

AB: Bali is the ideal destination, as there is such a diverse array of experiences available to you. There really is something to do for just about everyone— beautiful beaches, stunning mountains, glorious rice fields, and adventurous experiences such as rafting, trekking, fishing, diving, surfing, and so much more.

But, more than that, the Balinese people offer such a rich depth of art and culture.

Q: How is The Mulia, Mulia Resort & Villas different from the other luxury resorts we will find in Bali?

AB: The property offers three different experiences.

The Mulia is a boutique all-suite resort with 111 suites. Mulia Resort has 526 accommodations, including lagoon pool rooms and suites and Mulia Villas are nestled on the hills of Nusa Dua with private gardens and views of the Indian Ocean, offering total privacy and relaxation.

Q: With so many beautiful offerings, what feature on the property is the most photographed?

AB: The Balinese ladies statue at The Oasis Pool of The Mulia.

Q: With so many amazing options to dine on property, where do you eat and what is your favorite dish?

AB: Now that’s a challenging question. It’s like asking which of my children do I like most! Each of our restaurants offers such a wonderfully different experience that I always look forward to each of them. I enjoy Japanese at Edogin on the teppanyaki table, Soleil’s seafood on the beach, Table 8’s very authentic Chinese dishes, and the vast array of cuisines at Café … how do I choose?!

Q: What is the largest suite you offer, and what are some of the amenities?

AB: The Marquess Suite at The Mulia is designed with an exquisite taste of luxury; a 2 bedroom suite with exquisitely designed oversized bedrooms, plush bedding with 1,000 thread count linen, luxurious living rooms, and a dining area equipped with a high-tech entertainment system. The suite is completed with a jacuzzi on the patio for guests to enjoy the impeccable view of the beach and ocean, delicate bed runner, superb custom made carpets with a different design for every type of suite, and custom ordered furniture.

Q: What is the largest villa?

AB: It is the Mulia Mansion at Mulia Villas, consisting of 6 bedrooms with a 24-hour private butler. The villa has an extra large outdoor hydrotherapy swimming pool facing to the hillside and ocean, comfortable beds with luxurious, custom-designed, unparalleled comfort, a spacious patio with an outdoor tropical garden, and a pavilion with a sofa and dining area.

There are two separate and spacious nanny rooms with a shower and toilet, a designated area for the billiard room, a designated home theater area, and a spacious family room on the first floor connected to the indoor living room on the second story.

Q: How do the villas and resort differ?

AB: The beauty of Mulia Villas is it is very much a small boutique villa property that offers incredibly personalized service and privacy. Each villa comes with your own private pool and tropical garden, as well as a butler who will look after all your needs. You can hide away in this very relaxing environment whilst having access to all of the wonderful Mulia Resort facilities should you wish. You have the best of both worlds!

Q: What activity do you recommend the most to your guests?

AB: They must do the Sunday brunch at Soleil.

It is to die for! And don’t forget to stop at Sky Bar afterward for a post brunch cocktail!

7 BEACHES

we love 1

Padang Padang Beach

2 Nyang Nyang Beach

3 Nusa Dua Beach

4 Pristine Beach:

Q: What is the coolest amenity offered by the resort in your opinion?

AB: For me, the coolest amenities are always the ones that are personalized to that guest. For example, we once had a guest visit from Germany, and we knew they were football fans and Germany had just won the World Cup, so our very artistic butler team shaped the World Cup trophy and the word “champions” in white stones on the lawn of the guest’s villa on arrival. They cried with joy!

There is a reef about 500 yards off-shore, which creates the perfect turquoise swimming pool in between. It is ideal for swimming, paddle

Q: What is the most outlandish request that you have fulfilled?

AB: We had a guest once who insisted on purchasing a very specific and expensive luxury watch for his partner’s birthday, which was in two days and he had to have it. The problem was, this brand of watch was simply not available in Bali.

After many phone calls, we were able to source an agent in Singapore, who personally flew to Bali with the product and delivered it to the guest just in time for their special occasion!

Kuta Beach

boarding, and pictures.

5

6 Dreamland Beach

7

Balangan Beach

| MAY 2015 | 137

INTERVIEW WITH

BETET MERTA “DA GUY”

BEACH BUNGALOW

Professional Surfer KUTA, BALI Q: Why do you love Bali?

Betet Merta: It is paradise.

The Oberoi

Q: What do you do on an average day?

BM: Surf good waves, then watch the sunset while drinking beer on the beach.

Set on the beach, rooms are spread over acres of natural, tropical gardens with tall eucalyptus and blossoming frangipani trees. You are greeted with a lei and a refreshing fruit-infused drink, as well as a cool cloth to wipe your neck. Don’t miss the afternoon tea as it is quite impressive—a large spread with cookies, cakes and a variety of teas.

Relax in the shade of a frangipani, and watch the ocean while you listen to the relaxing sounds of the xylophone. We suggest taking all of this beauty in with a specially packed picnic lunch on the grass next to the pool.

Q: Who are some of your famous visitors that come to surf?

BM: The boys from Metallica.

Q: If it’s my first time, what one thing should I make sure to do while there?

BM: Surf!

«

Q: What do you make sure to do every week?

BM: Surf and hang out with friends pretty much.

HONORABLE MENTIONS: 1. St. Regis & 2. The Samaya

Q: Tell me about traffic there. What is it like to get around? Do you use a scooter?

BM: Traffic is too crazy. I just ride my scooter everywhere I go—easy for me!

Q: When you are finished surfing, where do you get your grinds?

BM: I like The Balcony Restaurant in Kuta.

Q: What is your favorite local food, and where do you get it?

BM: Warung made in Seminyak.

Q: How has Bali changed in the last 10 years?

BM: It is so crazy. So many people from around the world live in Bali now. It is getting expensive, too!

Q: Best place to go out at night?

BM: I go out in Kuta every day, and Seminyak on the weekend.

Q: Best beach?

BM: Kuta, Uluwatu, Keramas, Dreamland Beach or Canggu.

10 MUST-DO’S FOR YOUR FIRST TIME IN

Bali:

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| MAY 2015

rt Staere! h

1 CAMP

out on a day bed at Potato Head Beach Club ($50 first come first served).

FEED

DRINK

at one of the warungs on the beach in Seminyak at sunset.

2

the monkeys at the Ubud Monkey Forest.

3

4 VISIT

the Pura Tanah Lot temple.

5 PAY

to watch the Kecak dancers at Uluwatu Temple.

PHOTOS PROVIDED BY: The Oberoi

The Oberoi

Relax in the shade of a frangipani, and watch the ocean while you listen to the relaxing sounds of the xylophone.

DRINK

BUY

a Bintang T-shirt (do not wear it until you get home).

6

8

7 RENT

a scooter (or don’t if you value your life).

kopi luwak coffee (cat poop coffee).

DRIVE

9

10 STEP

into an ice room at The Mulia, Mulia.

through the rice fields and find one of the many waterfalls.

Until next time Bali...

| MAY 2015 | 139

INTERVIEW WITH

IMAN LUBIS

Director of Public Relations at KOMANEKA RESORTS UBUD, BALI Q: Why do you love Bali?

Iman Lubis: I love the culture, environment, tranquility, ambience and atmosphere of Bali.

Q: How long have you lived there?

IL: It’s been one year already!

Q: How is Ubud different than other parts of the island?

IL: Ubud is one of the famous tourism destinations in Bali. And with unique cultures and active Hindu rituals from the local community, it really is special.

Q: How many photos per year do you think are taken of your gorgeous pool?

IL: I’ve never counted, but it is a lot. I’ve seen so many photos of our main pool posted on TripAdvisor, Instagram and also tagged to our Komaneka Facebook page.

Q: With so many options for places to stay on the island, why do you think the Komaneka at Bisma is so popular?

IL: Komaneka is just like a home—your home address in Ubud. The hotel is surrounded by natural beauty, and the staff always responds promptly to every guest’s needs.

Q: What is your favorite spa package that you offer?

IL: My favorite spa package is Bisma Royal Package and can only be taken in Komaneka Bisma because it is a signature of Komaneka Bisma. It is a three-hour, unique treatment using a fruit body mask and wrap with banana leaf, and then finished with milk bath.

Q: Other than visiting the monkey forest (that is a short walk away), what do you advise your guests that they MUST try while in Ubud?

IL: The guests could also visit the temple, see the local wood carving, watch the dance performance daily while in Ubud, try elephant riding, and try water sports such as rafting, which is very famous.

Komaneka at Bisma (one of two Komaneka properties in Ubud) is placed perfectly for you and a guest to experience the jungle without being lost in it.

Q: What is your favorite local dish?

IL: My favorite dish is nasi campur (mixed rice served with a traditional vegetable called jukut urap (vegetable with grated coconut), chicken, sate lilit, and sambal goreng.

Q: When you don’t eat at the resort, where is your favorite place to eat?

IL: Warung Lada is a small place to eat with Batavian beautiful style, and serves Balinese and Indonesian food.

Q: Where would your dream vacation away from Bali be?

IL: I wish that I could go to South Africa to do a safari tour.

140 |

| MAY 2015

Komaneka at Bisma

YOU’RE IN BALI.

Act like it.

4 1

SPA SERVICES YOU WILL LOVE MORE THAN NASI GORENG:

ICE FOUNTAIN ROOM AT THE MULIA SPA THE MULIA, MULIA RESORT AND VILLAS

The Mulia Spa is world class. There are 20 treatment rooms, and a private “Wellness Suite” that contains so much to do you wish you could stay all day. Outdoors you will find a hydro tonic pool with both hot and cold sides. Inside, there is a wood sauna that emits eucalyptus fragrance and a steam room with “emotional showers.”

One of the best parts of our trip to Bali was bouncing between the steam room and the Ice Fountain room. The Ice Fountain room literally had ice chips being produced and piled on the ground. We had so much fun changing our body temperature by rotating between the two rooms (which we had entirely to ourselves). It was also fun to change the colors of the chromatherapy light to different “chakra cleansing” colors. After multiple trips to the ice room, we began to become more and more brave. We started with only dipping our feet in the ice, but by the end, we were smearing it all over our bodies. What a contrast to the hot and often muggy Bali weather.

COUNTRY CASA Komaneka at Bisma

Just far enough from the main strip to be surrounded by rice fields, but close enough to safely walk downtown at night, the Komaneka at Bisma (one of two Komaneka properties in Ubud) is placed perfectly for you and a guest to experience the jungle without being lost in it. The staff is welcoming (even performing a traditional dance during our stay) from the moment you check in until you begrudgingly leave. Our room was spacious and comfortable, but the human touches of rose petals left on the bed, nightly love poems left bedside, and gifts during checkout made this resort truly feel like a second home we couldn’t wait to return to.

«

UBUD OPTIONS: 1. The Chedi Club 2. Viceroy Bali

2

COUPLE’S MASSAGE AT KOMANEKA AT BISMA SPA

3

FISH BATH

Walk down the circular staircase from the top floor of the resort as it carries you down three flights, past the main pool, through vines and frangipani trees, arriving at the spa that sits beside a semi-circular jade-green second pool.

You are greeted warmly and given tea, and left momentarily to gaze at the jungle. You and your partner are then escorted along a path that turns into boulders spaced across a pond.

You cross the path, carefully, turn right and are asked to remove your shoes and enter in the slippers they provide. The room you enter is only walled on three sides. When you both walk to the exposed wall, you will see that the entire cottage is positioned precipitously on a canyon wall directly above a rushing river. The sound of the water is soothing throughout your treatment. The treatment begins with a shower, then you return to the main room for a joint foot scrub, then climb under towels where you will both be massaged for over two hours. After the massage, you are scrubbed heavily with fragrant salts, shower again, and are finally escorted to a giant tub big enough for two that is filled with tea bags, rose petals and frangipani flowers.

The tub is designed so that you sit facing each other directly against the open wall of the cottage above the river. At the end of the three-hour session, you shower, walk back across the stone path to the room where your journey begins, and are greeted with teas and cookies. Wish you were there? I do.

You can find fish baths on the sidewalks of Bali. They are 100-gallon tanks filled with tiny flesh eating fish with benches built around the outside. The idea of allowing fish to chew away at your epidermis might sound strange, but these guys are here to help! Getting your feet in the water is the hardest part … mentally at least. Before you can submerge your feet, hundreds have already latched on. Once your feet are completely immersed, you can no longer see your legs! Ten minutes of bonding, and you start to appreciate their hard work. Twenty minutes, and you have softer feet than you’ve had in years. Thanks little dudes. Coolest fish ever.

4

THE FOUR HAND MASSAGE

You can basically afford this treatment every day of your trip on any budget. The four hand massage is a massage by two people at the same time. The massage quality will vary according to who you call, but for about $22 for a full hour, it is hard to get something you won’t think is a value. Ask your host for a referral, and have the massage therapist come to your room or villa.

| MAY 2015 | 141

Bali Ethnic Villa

We exited our taxi and were immediately greeted by a man in a long, traditional robe standing outside a walled compound. When you book your stay online, you often find that the property owners are actually professional trick photographers that somehow make their shoddy 200-square-foot apartments look like Irish country manors. As we stood outside the tenfoot gate of the Bali Ethnic Villa, I was prepared for something similar. There was no way this property could be as beautiful as it was online. Our host bowed, welcomed us, and opened the gate for us to enter. We stopped just inside the gate, which gave me the opportunity to ask which cottage was ours.

His English wasn’t perfect, but it was obvious by his smirk that he had heard this misconception before.

“Well, all of this is yours,” he said confidently. Was I on Fantasy Island? We were standing at the entrance to two acres of manicured gardens, koi ponds, Javanese huts, and a pool bigger than at any resort I have stayed in my life. “It’s all ours?” I wondered aloud. It was all ours. It took an hour to take the tour. There were three houses (four private bedrooms), each with private baths and outdoor showers and tubs. There was an open-air living room, pool room, kitchen and dining room, and movie room all individually housed.

There were six staff members on call to your every wish. We sent them out for fast food and bintangs, they made ice tea and brought us ice water. They made breakfast every morning, and picked up your dirty socks and sent them to the laundry before they even hit the floor. You wish that everyone you knew could be there with you. You will need proof you were here. Nobody will believe you.

«

HONORABLE MENTIONS: 1. Luna 2 Private Hotel 2. The Edge

142 |

| MAY 2015

PHOTOS PROVIDED BY: Bali Ethnic Villa

ROOM FOR ALL OF YOUR FRIENDS AND FAMILY

Bali Ethnic Villa

Was I on Fantasy Island? We were standing at the entrance to two acres of manicured gardens, koi ponds, Javanese huts, and a pool bigger than at any resort I have stayed in my life.

6 BREAKFAST SPOTS

in Bali

AND WHAT WE ORDERED: SISTERFIELDS

« Toad in the Hole:

A pan fried brioche and egg with sautéed mushrooms, finished with truffle oil and thyme.

CAFE AT THE MULIA, MULIA RESORT AND VILLAS « Everything:

Try everything at this most opulent buffet. Try the pizza, Chinese dim sum and noodles, Japanese sushi, Indian, Indonesian, and of course a lot of desserts. There is an entire room dedicated to dessert complete with an ice cream bar.

THE PORCH CAFE

« Jezza Recovery Breakfast:

A little grease to line the stomach. A toasted bacon and egg sandwich with BBQ sauce.

CAFE MOKA

« Petit Dejeuner Parisien:

A glass of fruit juice, two breakfast cakes, a basket of bread, butter and jam, and a cup of coffee.

DEUS CAFE AT DEUS EX MACHINA « Breakfast burrito:

A must read: “HOTEL K”:

Rules about drugs: Don’t even think about buying or taking any kind of drug in Bali. Check out this book (one of several) that tells of the deplorable conditions anyone caught having, taking or buying drugs faces.

Standard fare. Cool peeps.

BREAKFAST MADE IN YOUR VILLA:

Nearly every villa offers chef services.

Waking up in the morning to banana pancakes, sizzling bacon, and fresh squeezed juice was oh so amazing.

| MAY 2015 | 143

6

They offer one, two and three bedroom villas all with private yards, beautiful pools, and full villa amenities at a fraction of the cost you might expect to pay for a stand-alone villa, and with services you might find at a resort.

destinations

WORTH GOING OUT OF YOUR WAY FOR:

1

AMED:

This is a small community on the northeast side of the island. Small beaches and nice people will give you an idea of what Bali was like 30 years ago.

2

BANJAR:

The hot springs in this tiny village are worth the drive.

3

SIDEMEN:

Hire a driver and get lost on dirt roads.

There are great views of the volcano.

4

TELUK TERIMA:

Have your rental car blessed at the entrance of a footpath to Jayaprana’s grave.

5

LOMBOK:

Take a ferry ride across or jump on a fast boat to this slowed down destination just a few hours away.

Take a slower boat from there to the Gili Islands.

6

MOUNT AGUNG:

There are plenty of tours that will take you up Bali’s holy mountain (err, volcano). You leave at 2am, hike to the top, and have breakfast at sunrise.

BRINGING THE FAMILY OR TRYING TO MAKE ONE The Villas Bali

Staying in a villa will give your family the Bali feel but can often come at a much higher price tag. The Villas Bali, comprised of 50 private villas located in the heart of Seminyak, is a great option for honeymooners and families.

They offer one, two and three bedroom villas all with private yards, beautiful pools, and full villa amenities at a fraction of the cost you might expect to pay for a stand-alone villa,

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and with services you might find at a resort. Each villa has satellite TV, sound systems, a refrigerator, and a daily maid (and mosquito fogging) service. They also offer private chefs to make breakfast, bartenders to make drinks for your team, and a full suckling pig BBQ in your backyard.

The location is ideal for shopping and dining. Your villa is a five-minute walk from the center of Seminyak.

HONORABLE MENTIONS: 1. Komaneka at Bisma & 2. The Oberoi

PHOTOS PROVIDED BY: The Villas Bali

10

RESTAURANTS TO SATISFY

every craving.

DINNER IS SERVED:

1

LA FAVELA

2

THE BISTROT

This eclectic restaurant offers both indoor and outdoor seating options, but any seat in the house will be fantastic. Traipse down a darkened outdoor corridor across a bridge before being transported into a restaurant meets a 1950s version of “Pirates of the Caribbean.” They have nearly over-decorated this massive space with hidden gems everywhere. There are walled off rooms fully decorated with antique clocks, speakers and furniture. The staff dresses in skinny ties and Chucks. You will love this spot.

This two-story glass building is illuminated by soft lighting, drawing you in from the street to this chic eatery in Seminyak. It would probably be more at home on a side street in Brooklyn. This eatery is slightly more upscale than some of the others on this list, but as with most places, you can still get away with Chucks or “slippahs.” Sit upstairs if you can, and order sangria. It comes in a bowl large enough for three normal people (or me).

3

LACALACA

The first of two locations in Bali, this place will feel a little like Southern California if you have had too many fried rice dishes.

Beautifully decorated, great crab meat quesadillas, strong Mamacita margaritas and live music. Most days, you can find the Aussie owner and probably talk him into taking shots with you.

4

CUCA

5

KU DE TA

This is a must visit, offering creative food that is an awesome alternative to the tons of fried noodles you have been eating. You might want to try this for lunch as it is expensive compared to everything else you will eat. LA prices for LA food.

Get here in the late afternoon to get a seat. This is a great place to see the sunset.

Sit back in one of the red lounge chairs facing the ocean, and vibe to mellow house music over the speakers while sipping on the giant Love Potion #9 shared cocktail and watching the sun dip into the Indian Ocean.

6

EDOGIN AT THE MULIA, MULIA RESORT AND VILLAS

Edogin was an amazing experience. The staff dressed in beautiful yukata robes, and the walls were lined with cherry blossom trees.

Walk in to a grandiose display of sushi, sashimi and oysters. The teppanyaki buffet offered something to satisfy every taste. Stop by the ice cream table before you leave.

The Villas Bali

7

MADE’S WARUNG

8

MOZAIC

9

MOTEL MEXICOLA

Go to Made’s when you first arrive. You will get to try all of the foods that are local to Bali without spending a fortune. This is a great introduction to Balinese culture, and you may even catch a Ramayana floor show. You will also most likely be surrounded by more professional surfers than tourists.

Enter this candlelit garden with hours to spare. This upscale meal in the Ubud countryside will be one of the best meals you have on vacation. Choose from one of two six-course tasting menus—such a treat.

Come here to party. There are bright colors, vivid tiles, and shrines everywhere. The food is good, and the atmosphere is great. Stay late and make your villa manager wonder why you came home partying at 3am.

BAR AT AYANA RESORT AND SPA 10 ROCK Arrive early and take the cable car down the cliff to this gorgeous sea side bar and

restaurant. It is perched high above the crashing surf, and delivers the best sunset views on the island. Lather on plenty of sunscreen, order a Rock My World, and use your AmEx the way it was meant to be.

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THE PENINSULA BEVERLY HILLS 9882 S Santa Monica Blvd Beverly Hills, CA 90212 310.551.2888 www.beverlyhills.peninsula.com

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CONFIDENCE MAN

An Estate of Elegance, Escape Your Reality at The Peninsula Beverly Hills

WRITTEN BY: JESSIE DAX-SETKUS PHOTOS PROVIDED BY: THE PENINSULA BEVERLY HILLS

THE EXPERT OFFER NISSENBAUM Managing Director, The Peninsula Beverly Hills

The Peninsula’s Trademark: The staff's warm, personal service and attention to detail

S

ophistication is a word that’s widely used. We typically associate it with opulence, luxury and extravagance, but when you dig a little deeper, you see that being sophisticated really means having character, ideas or tastes as a result of education or worldly experience. We all know someone that fits this persona—they are what we commonly call “The Joneses.” In this case, his name is Offer Nissenbaum.

Los Angeles is a city that is known for its lavish lifestyle. People travel far and wide to be a part of Tinseltown, and to (hopefully) rub elbows with the silver screen elite. However, while you are temporarily living the Hollywood dream, you need a place to stay to complete this A-list lifestyle. Located mere minutes from Hollywood and Santa Monica, The Peninsula Beverly Hills screams sophistication, and Nissenbaum, the managing director, is your guide to luxury. He is what one would consider a citizen of the world. Hailing from Israel and making a home in Canada and New York City has opened his eyes to many forms of deluxe lifestyles. This worldly expertise is the very heart of The Peninsula.

We have a 70 percent return rate, which means that seven out of 10 guests will return for another stay. We believe that this speaks volumes about the hotel.

| MAY 2015 | 147

“There are several luxury hotels in the area that are lovely, but what I believe sets us apart is the warm, personal attention our guests receive, in addition to the aspect of complete and utter privacy.”

Afternoon tea and a delicious dim sum menu are nods to The Peninsula’s international beginnings in Shanghai, and exclusive cabana spa treatments, sunshine-filled lobbies, and tropical gardens tie the California lifestyle into this old world charm. Looking for something truly luxurious? Nissenbaum and his phenomenal staff have all of the answers to keep every guest happy because, as he says, “Anything is possible at The Peninsula Beverly Hills.” If you’re looking to vacation like a VIP, The Peninsula Beverly Hills is the place for you, and Nissenbaum makes you the star.

Native Knowledge:

Q: You aren’t a California native. What inspired you to make the move to the West Coast?

ON: I have actually had the pleasure of calling many communities

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Q: Clearly there is a lot of competition in Beverly Hills. How does The Peninsula stay ahead of the curve?

ON: I believe that The Peninsula Beverly Hills is a very special place for many reasons. There are several luxury hotels in the area that are lovely, but what I believe sets us apart is the warm, personal attention our guests receive, in addition to the aspect of complete and utter privacy. We are able to retain an exceptional team who are focused on merciless hospitality—they will do whatever it takes to ensure his/her contentment. We create that culture with a “management” style that empowers our associates to express their opinions and share their ideas, so they directly contribute to The Peninsula guest experience.

Q: Speaking of location, you are located at the corner of Wilshire Boulevard and Santa Monica Boulevard. How do you use this prime location to your advantage?

ON: Our location is so incredibly central. It is just steps away from Rodeo Drive and Century City, and just minutes away from Hollywood or Santa Monica. Though we are in the middle of the city, the hotel is situated in a lush, exquisite residential neighborhood, and has a very intimate feel.

HEADSHOT BY: RYAN FORBES

The Peninsula was number one in luxury, even in its early days.

In 1928, The Peninsula Hong Kong opened its doors and still holds several world records for placing the largest single orders for fleets of Rolls-Royce cars in the world.

Q: Tell me about your start in the hospitality business. What drew you in?

Offer Nissenbaum: Originally, I was inspired by my uncle, Michael Schweiger, a retired hotel manager who was associated with many iconic properties. I would visit him as a kid, and he would be quick to show me the real behind-the-scenes work of a hotel operation that supports the glamorous exterior. I was quickly engaged by the emphasis on service and dynamic elements that make a successful hotel. It was a natural decision for me to study hospitality management. In particular, I became intrigued by the high standards of the luxury segment, which appealed to my competitive nature to exceed expectations. I’ve always enjoyed creating atmospheres that are warm and set people at ease.

my home. I was born and raised in Israel and spent my teen years in Canada. I began my career in New York at the Helmsley Park Lane Hotel followed by the Doral Tuscany. I’ve also held positions that have taken me from Miami to Vancouver. However, I must say that now my family and I very much consider Los Angeles to be home.

Must Have Cocktail Speckled JALAPENO MARGARITA RECIPE: INGREDIENTS: 1 ½ oz. Patron Anejo 2 oz. sweet & sour 1 oz. Cointreau ½ oz. Rose's Lime Splash of orange juice 2 slices of jalapeno 1 shishito pepper

RECIPE: • Combine Rose's Lime, orange juice and jalapeno slices into a mixing tin and muddle contents.

• Add Patron, Cointreau, sweet and sour and ice.

• Shake and strain into rocks glass filled with ice. Add a slice of jalapeño and a mixing stick to the cocktail.

• Garnish rim with a shishito pepper.

“Our Speckled Jalapeno Margarita is a summertime favorite with all of our guests.”

— Offer Nissenbaum

Q: The Peninsula Hotels started in Shanghai. Is there a nod to this anywhere within your hotel?

ON: The Peninsula is Asia’s oldest luxury hotel brand, and we are proud to incorporate touches that reflect that heritage throughout our property in Beverly Hills. You will find touches of Shanghai in our afternoon tea, The Peninsula Spa, in our dim sum menu, and, of course, in our annual Chinese New Year celebration.

Q: How would you explain the hotel’s ambiance?

ON: It is sophisticated, elegant and serene. With the sunshine-filled interiors and surrounding tropical gardens, the hotel retains an original aesthetic of classic elegance and intimate comfort in a setting evocative of a glamorous Beverly Hills estate.

Q: I read your dining is truly “inspired.” Can you explain where the inspiration for your restaurants comes from?

ON: We are extremely proud of The Belvedere, which is the only AAA Five Diamond-rated restaurant in Los Angeles for 20 consecutive years. Our guests absolutely love the California, farm-to-table cuisine of Executive Chef David Codney. Whether it’s seared scallops and poached lobster or the most comforting chicken soup, there are very few places in LA where you are not overwhelmed by acoustics and noise from other tables. Privacy and true luxury.

Q: What’s your favorite menu item?

ON: I have so many favorites, but if I have to choose one, it would be the smoked salmon pancake.

cutting-edge, pampering spa and fine dining cuisine.

We offer a unique, flexible 24-hour check-in policy, which means that a guest can check in at any time of the day or night and depart any time they wish.

Q: As the only AAA Five Diamond and Forbes Five All guests enjoy complimentary luxury Star-rated hotel in Southern California, vehicle service throughout Beverly Hills what standards do you hold The Peninsula “With the sunshineand Century City in the hotel’s Rolls-Royce filled interiors Beverly Hills to?

Ghost, based on availability. We are the ON: We continue to hold ourselves to the and surrounding only hotel in Southern California to have highest standards. Our philosophy is quite tropical gardens, a dedicated staff of airport concierges at simple: never rest on the laurels of your the hotel retains an Los Angeles International Airport who ease achievements, and always maintain humility. original aesthetic guests’ arrivals and departures. To me, that Q: Other than those amazing awards, of classic elegance convenience is what luxury is all about. and intimate what would you say is The Peninsula’s comfort in a setting Q: I have to ask ... do you get a lot of trademark or claim to fame? celebrities dropping by? evocative of a ON: No question: our staff. Our trademark ON: The Peninsula Beverly Hills is a home glamorous Beverly really is all about their warm, personal away from home for many high-profile Hills estate.” service and attention to detail. We have individuals in the entertainment, business — Offer a 70 percent return rate, which means and political sectors; many of them happen Nissenbaum that seven out of 10 guests will return for to be dignitaries and celebrities. What they another stay. We believe that this speaks love the most about The Peninsula is that we never volumes about the hotel. reveal their names, nor do we tell their stories. That Q: What do you think makes a luxury hotel? element of privacy and confidentiality is one of the ON: Luxury begins at the surface with gorgeous reasons they come back again and again. surroundings and impeccable service, but it’s the innumerable little details and conveniences that truly contribute to a luxurious experience, like a

A PLACE TO CALL

ROME

A Sultry Supper at Aventine’s Homey, Social Trattoria Awaits

WRITTEN BY: KATIE NELSON PHOTOGRAPHED BY: NATALIE GUZY STYLED BY: TY SEVERE

Where Cahuenga Boulevard and Selma Avenue meet, one block down from the famed Hollywood Boulevard, sits an up-and-coming Italian restaurant with its roots divided between the Old Country and a family-owned eatery in San Francisco. Cozily styled with a touch of Gothic inspiration, Aventine Hollywood, open for only 2 years, has already made a seamless transition from its flagship location in San Francisco to the noisy streets of Tinseltown.

Warm lights and a richly carved wooden bar immediately greet patrons upon arrival inside a single door. A fashionably faded American flag adorns the wall beside the bar, a not-so-subtle homage to its dual citizenship. Further back, the compact dining room is plastered with archaic maps of Rome and other Italian cities, along with a large cabinet filled with fine wines and rustic pottery. Vintage serving dishes, pans and other cooking relics cover the little space not taken up by the maps and paintings, and real wax candles supplement the light provided by a circular chandelier in the center of the room. Past the dining room is a covered patio with its own bar and a mixture of wooden tables and pristine leather couches. Trees draped with white lights creep up through the worn floors, providing a soft and romantic setting for dinner and late-night drinks, as the restaurant is open until 2am on Friday and Saturday. In the evenings, Aventine screens the 1955 film “The Rose Tattoo” outside. The movie tells the story of an Italian-American woman who falls in love with an Italian truck driver.

It is a fitting description of Aventine Hollywood, itself a marriage between old and new, Italian and American.

“The compact dining room is plastered with archaic maps of Rome and other Italian cities, along with a large cabinet filled with fine wines and rustic pottery.”

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PHOTO PROVIDED BY: AVENTINE HOLLYWOOD

AVENTINE HOLLYWOOD 1607 N Cahuenga Blvd Hollywood, CA 90028 323.500.0969 www.aventinehollywood.com | MAY 2015 | 153

MENU SELECTIONS:

Aventino: Meatball stuffed with Mozzarella, basil pesto, golden raisins, soft polenta

Interview With General Manager MAURIZIO LA ROSA Q: Explain some of the dishes we will be seeing.

Maurizio La Rosa: The Aventino meatball is the chef’s grandmother’s recipe. There is just one giant meatball stuffed with mozzarella cheese, slow-braised, and it comes with soft polenta on the bottom and ragout de raisins. It’s kind of moist and has a different flavor than other meatballs. For the lamb chops, he uses grains and a little bit of mint. The tiramisu is an original recipe. I’m very proud of it because it’s my own recipe.

This way was invented in Italy, using mascarpone cheese, not sugar. We soak it in the espresso and top it with flour. Yummy! I can eat like 10 of those a day.

Q: What makes Aventine different from other Italian restaurants in the area?

ML: We use simple ingredients—everything is old-fashioned and homemade.

Q: What about Hollywood appeals to an Italian restaurant?

ML: There are a lot of things going on. Actually, Cahuenga used to be the busiest and most famous street in the ’30s and ’40s. Nobody remembers Cahuenga anymore, so they just revamped the hotels and everything.

They actually approached us, chose the space, and we thought it was great. Here we are.

Q: Where do you see the restaurant going in the next few years?

ML: We just opened another location in Glen Ellen, and we are about to open another one in Santa Monica.

Paccheri: Jumbo tube pasta, basil pesto, Blue Lake greens, red potatoes, micro basil

Q: Do you have a favorite dish that you serve at the restaurant?

ML: All the pasta is homemade and is amazing. Someone came in the other day and said, “Finally, al dente pasta!” because everyone else overcooks it. Any pasta dish is great.

Q: Does Aventine have any specialty drinks?

ML: Our most popular specialty cocktail is the Some Like it Hot. This is a spicy margarita made with jalapeños, cilantro, lemon, blood orange and lime juice. Another popular drink at Aventine is our Rose Tattoo. We named this drink after the black and white movie we play on our back patio. It has gin, Rosatello Rosso, St. Germain, lemon juice and simple syrup.

Q: What is the most popular dish at Aventine?

ML: That’s a hard one! Definitely our homemade pasta dishes like the Ravioli Rossi, which is short rib ravioli, and all our wood-burning homemade pizzas along with the whole grilled European sea bass that is deboned at the table.

Scottadito: Grilled lamb chops, kumquat confit, fingerling potato chips, balsamic mint reduction

“Cozily styled with a touch of Gothic inspiration, Aventine Hollywood, open for only 2 years, has already made a seamless transition from its flagship location in San Francisco to the noisy streets of Tinseltown.”

WHAT IS A TRATTORIA?

Tiramisu: Mascarpone, amaretti, espresso

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Aventine Hollywood markets itself as a trattoria. This Italian word dates back to the early 1800s and refers to an eatery that serves simple, local cuisine at relatively low prices. A more familiar Italian nomenclature, ristorante, is traditionally used to describe a fancier, more expensive dining experience. While Aventine’s upscale menu and prices are more on par with a ristorante, its faded brick interior offset by rich red walls is a nod to its homey beginnings as a trattoria.

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