Los Angeles November 2014

SHOP

Edition

Vanessa GIOVACCHINI & Marylouise PELS IT’S THEIR UNIVERSE AT ANDAZ WEST HOLLYWOOD

TEAM

the

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

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

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

ERIN PRICE, SALES AND MARKETING COORDINATOR

Is your soul like mine? Do you keep it in a box?

Does it rattle a cup across the inside of your ribs, begging to be released? My soul wants to explore.

It absolutely despises television, computers and offices. It loves airplanes, new restaurants, music and learning. It loves travel, dancing, meeting new people and adventures.

This magazine was always intended to be a soul release; a key to its freedom. We explore restaurants you haven't tried, places you want to visit and interview people from whom you can gain perspective and knowledge. We want to give your soul hope—hope that a world exists beyond those hollow keyboard strokes, outside of chain restaurants and your circle of friends.

I took offense to comments made to me several times recently. People kept telling me that I looked tired. I would rub away my wrinkles, check my face in the mirror and reluctantly agree with them, chalking the bags and wrinkles up to working too hard.

I won't apologize for them anymore. I have earned them. Each wrinkle was earned. Each dark circle came from a night out, exploring, living, allowing my soul to drag me around, doing its bidding. I say push away from your desk, uncork that bottle, map trips to far away destinations, eat your dessert and dance your ass off.

Stop catching up on "your shows" and stop trying to get a good night’s sleep. If you are tired of looking tired, just wait…the mortuary will make sure you look rested and peaceful.

Enjoy our suggestions.

ERIK HALE PUBLISHER

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Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

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

ANDRE MATAELE, SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past three years. After finishing college he was fortunate enough to live abroad in different countries such as Bali, Thailand, Puerto Rico, and the Dominican Republic. He feels his experiences have molded him into the person he is, and never takes his opportunities for granted. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.

ALEXA ERICKSON, PRINT EDITOR Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion. An eclectic soul, you can find her anywhere from the city to the beach, hitting up art shows, music events or staying active with surfing, yoga and hiking.

MICHELLE SLIEFF, WEB EDITOR Michelle is a local of Southern California's coastal cities. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, but that's probably because it's more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry professionally for the last ten years, and unprofessionally her whole life. She received her BA in Creative Writing from CSULB and is currently working on her Master's degree in Poetry. 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.

RICK RAMIREZ, DISTRIBUTION Rick is a California native, and has lived in Orange County all of his life. He loves the OC lifestyle and all it has to offer. 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. Rick also loves to travel, and Hawaii is his perfect "paradise found."

the CONTRIBUTORS NOVEMBER 2014

WRITERS

MATILDA BRESS BAILEY MEYERS www.baileymeyers.com TW @BaileyMeyers

VANESSA EBEL

DHRUMIL DESAI

DARRYL GARCIA

www.OfBeautyAndGrace.com IG @ofbeautyandgrace TW @ofbeautyandgrace

www.dhrumildesai.me IG @desaidhrumil FB /DhrumilSDesaiPhotography TW @DhrumilDesai

IG @photo_guru FB /darrylgarciasphotography

FASHION STYLISTS

PHOTOGRAPHERS KATIE WATFORD

JODILYN OTTOBRE

LIANNE WHEELOCK

www.naturalistaliving.com

MATT DOHENY

www.lanphotography.com IG @lan_photography

FRANCISCO, EDDIE AND ALEX BARRAGAN STYLE BY F.E.A

www.mattdoheny.com

www.stylebyfea.com | www. iloveyouwhenidonthateyou.com IG @stylebyfea

ALONDRA MERAZ

IG @ala0387 TW @afton_brooke

JESSIE DAX-SETKUS www.cargocollective.com/ jessiedaxsetkus

PATRICK MARTIN FRANK ISHMAN www.frankishman.com

www.patrickmartinphoto.com IG @patrick.martin_photo

BRITTANY HART www.thefashiondrug.com www.brittanyhart.com IG @bhart

KYLE ANDERSON

JENNIFER LE www.jenniferdle.com

ADAM GENTRY www.gentryimages.com

KARL GARRISON www.karlgarrison.com IG @karlgphoto TW @karlgphoto

ED HALEY BRIANNA ROMANO www.downtoyourskivvies.com IG @briannabanawna FB /briannanaromano TW @dtysgirls

CHRISTINE LYNN WILLIAMSON COREY WILSON

www.Spring-Social.com

IG @corey_wilson

ALEX THOMPSON www.alexthompsonphoto.com IG @alexthompsonphoto

BETHANY CANNON TW @OhOkayBethany

BEAUTY STYLISTS

GENESIS GONZALEZ TASO PAPADAKIS

www.genesisgonzalez123. wordpress.com

JORDANA SHEARA

JOE CANNON www.theventurersphotobook. tumblr.com

BRETT SCHORR www.brettschorr.com IG @bretts TW @brettschorr

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BRIE LEACH

www.tasophoto.com

for MAKE UP FOR EVER

www.jordanasheara.com IG @jordanasheara

www.briedoesmakeup.com IG @briedoesmakeup FB /briedoesmakeup

BRANDON LAMBERT

*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about

AMANDA PROUDFIT www.proudfitphotography.com IG @amandaproudfit

NICOLE FERA

www.brandonlambertphoto.com

LOCALE MAGAZINE

Contents NOVEMBER 2014

THIS ISSUE: Shop

THAT’S WHAT SHE SAID

94

87

FASHION SPREAD

Take a Bite Out of Prime

Universal Appeal

Uncovering the POSSO Universe of DJ and Designer Duo Marylouise Pels and Vanessa Giovacchini

Browsing the Bars, the Bookstores and the Boutiques of Three of LA's Coolest Neighborhoods

GUIDE

SHOP EXPERTS

57

Seams Easy

Learning the Road to Success of These Innovative Style Mavens and Designers 10 |

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66

LOCALE LOOKS

Layer Lair

Stand Out From the Hustle and Bustle With These Fierce Fall Looks at Three Unique City Sites

105

The Merrymakers

Take Full Advantage of the Holiday Season With Our Ultimate Guide to Preparing for and Enjoying the Festivities

LOCALE MAGAZINE

Contents NOVEMBER 2014

16 NATIVE KNOWLEDGE

146 FIRST TIMER’S GUIDE

Monday Through Sunday, by Locals

Taste the Rainbow

Covered in Colors at the “Happiest 5k on the Planet”

EAT/DRINK

HOME 44 DRINK FEATURE

Brews Clues

Our Guide to Delicious Local Food and Beer Pairings in Los Angeles 22 EAT EXPERT

The Pasta Lab

DO

Mastering the Art of Handmade, Chef Evan Funke Brings Italian Cuisine Back to the Basics

152 HOME EXPERT

Birds of a Feather

Sister-Agents Leyla Blumenfeld and Marisa Zanuck Are Helping to Habitat Nests All Over Beverly Hills

130 DO EXPERT 26 EAT FEATURE

Don’t Play With Your Food

Our Picks for the Best in Interactive Dining

Let There be Light

Not Your Average Yogi, Guru Jagat Upgrades Your Operating System Through Kundalini Yoga 156 SETTING THE TABLE

Keeping it Saucy

Sensationally Modern Decor and Dining, Red O Los Angeles Celebrates Traditional Mexican Cuisine With a Contemporary Flare

134 DO FEATURE 36 MEALS DECONSTRUCTED

Beautifully Bohemian

Between the Seams

Raise the Roof for this Modern Take on French Bistro Cuisine

Povertees Takes on the Issue of Homelessness in Downtown LA One Relationship at a Time

40 DRINK EXPERT

140 ESCAPE

Ice, Ice Baby

Vegas, Well Done

Drink Connoisseur Julian Cox Gives Classic Cocktails a Reviving Twist 12 |

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How to Act Like a Kid but be Treated Like an Adult

162 SU CASA

Lock it up and Throw Away the Key

Designer Lisa Adams Reinvents the Closet Space With Sophistication, Organization and Functionality

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: Corey Wilson Models: Marylouise Pels and Vanessa Giovacchini of POSSO, www.possouniverse.com Styled By: Samantha Burkhart, www.samanthaburkhart.com Makeup & Hair By: Brie Leach for MAKE UP FOR EVER, www.briedoesmakeup.com Location: Andaz West Hollywood, www.westhollywood.andaz.com Clothing Provided By: VANESSA: Bathing suit - Out Incorporated, www.outincorporated.com Jacket - Palace Costume, www.palacecostume.com MARYLOUISE: One piece - Zimmermann, www.net-a-porter.com Shirt - NastyGal, www.nastygal.com Accessories Provided By: VANESSA: Necklace & bracelet- Pluma, www.forzieri.com Earrings - Matthew Campbell Laurenza, www.mcldesign.net Rings - Maison Martin Margiela, www.maisonmartinmargiela.com MARYLOUISE: Collar - The Stockroom, www.stockroom.com Earrings - Givenchy, www.givenchy.com Bracelet - Matthew Campbell Laurenza, www.mcldesign.net Ring - Nissa Jewelry, www.nissajewelry.com

Making THE ISSUE

For the first time in LOCALE history, we’re proud to present not one, but two beautiful women on our cover, featuring POSSO, the creative powerhouse of lifelong friends Marylouise Pels and Vanessa Giovacchini. Conceptualized by the cover models themselves, the shoot took place at the Andaz West Hollywood. Photographer Corey Wilson, makeup artist Brie Leach, stylist Samantha Burkhart and POSSO all worked together to create this phenomenal cover.

Photographer Corey Wilson used Nikon camera gear including a Nikon 35mm, 50mm and 70-200mm lenses as well as Profoto strobes. His vision for the shoot was to spend the day hanging out with Vanessa and Marylouise. He wanted it to be very relaxed with positive energy throughout as the day unfolded. Corey was appreciative that he was granted 100 percent creative freedom so that he could shoot whatever he chose, including shooting on the rooftop of the Andaz.

For stylist Samantha Burkhart, who frequently collaborates with POSSO as their stylist and creative director, the inspiration for the fashion direction came from the Andaz hotel, which has an incredibly rich rock and roll history as the notorious Sunset Strip Riot House. Samantha and POSSO envisioned 80s biker babes and grungy leather mixing with a strong, glamorous, modern woman who owns her sexuality. Samantha mixed a lot of amazing archival vintage pieces with designer threads like Anthony Vaccarello for Versus.

Makeup artist Brie Leach for MAKE UP FOR EVER wanted to give POSSO makeup applications that spoke to them, so step-by-step, she asked them their preferences and made it very personal to them. Their overall looks ended up being very similar, with only subtle changes. Marylouise is an eyeliner girl, so Brie wanted to focus on giving her a very high fashion, thick straight angle of liner, using Laura Mercier's Creme Eye Liner in black, while Vanessa is more of a mid-century girl who wanted a curved wing.

Marylouise loves "when 80s meets 90s,” so Brie opted to keep her hair straight and tease it up really big. Vanessa likes the more romantic look with a 50s vibe.

You can find an exclusive interview with our cover models and DJ duo POSSO in this issue’s feature story. PG. 94

NATIVE K N O W L E D G E

By Locals for Locals // Where to be Monday-Sunday

“

I’m obsessed with juices from The Source.

They are super fresh and always give me the energy to get through the day.”

BRYANNE LAWLESS Managing Partner, BLND Public Relations On Monday mornings my first stop is always Two Guns Espresso in Manhattan Beach to grab a Flat White. It’s definitely a Monday morning necessity, especially since my next stop is Crossfit Horsepower in Hermosa. This facility is brand new and is simply GORGEOUS. www.twogunsespresso.com www.crossfithorsepower.com M

Tuesdays are usually super busy with the overflow of Monday’s craziness. I’m obsessed with juices from The Source. They are super fresh and always give me the energy to get through the day.

After work, I love to head to Mediterraneo on the pier for their infamous Tapas Tuesdays featuring two for one tapas that are too good to miss. www.thesourcecafehb.com | www.themedhb.com T

By Wednesday I’m already exhausted and need a little pick-me-up to get through the week. I get my boost at HALE Pilates in Redondo Beach where they have classes that mix TRX training with traditional Pilates, and it literally is one of the hardest workouts in the South Bay. www.halepilates.com W

Thursday means date night! Whether it’s with a group of friends or someone special, I love going to Little Sister in Manhattan Beach. The food is amazing, and the atmosphere is perfect. My sweet tooth usually gets the best of me so I’ll stop into Cake Bake Shop after for some amazing cookies or their infamous cake pops. www.littlesistermb.com | www.cakebakeshop.com T

Every Friday night Hermosa Local hosts an event at Dia De Campo in Hermosa Beach. I’ll usually head here with my girls after work for a drink, but wind up leaving after 11pm due to a couple extra margaritas. No harm, no foul. The atmosphere is one of my favorites on the beach, and the crowd is the best I’ve found in Hermosa. www.hermosalocal.com | www.diadecampohb.com F

Saturday mornings are made for freshly squeezed orange juice and avocado toast on the patio of Gum Tree Café. After breakfast, I’ll usually head down to the beach to lay out and tan for awhile. My secret for laying out? I just discovered the Sand Cloud towel – a lightweight towel that has a small pillow built in and is easy to shove in your bag and leave. www.gumtreela.com | www.sandcloudapparel.com S

Sundays are for football, friends and good food.

I head to one of my favorite places, Abigaile, for brunch and then up to the rooftop at Ocean Bar and Lounge to watch the game. I love it because it’s the perfect blend of class, atmosphere, and fun. www.abigailerestaurant.com www.oceanbarhermosa.com S

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DEBBIE GOLDBERG Co-Founder & Chief Marketing Officer, Fresh Brothers During the school year, I love to pick up dinner from Grow, the cutest little market in the South Bay. Their fresh cut meats and fish are always delicious, and their seasonal produce and fruit are always a part of any meal we eat at home. I do enjoy visiting the store, but they also offer home delivery! www.growdelivers.com M

Tuesdays in Manhattan Beach rock. One of my absolute favorite things to do is to visit the Manhattan Beach Farmers Market. If you go, check out the bolanis! And, it’s Taco Tuesday at two of our family’s go-to restaurants in Manhattan Beach – OB’s and FishBar. The chicken tacos at OB’s are HUGE and really yummy. And, the lobster tacos at FishBar are heavenly. www.fishbarmb.com | www.obsmb.com www.bolaniandsauce.com www.downtownmanhattanbeach.com T

Wednesday means it’s time for Kids Club at Fresh Brothers Redondo Beach, from 12-2pm. Kids can get their faces painted, get a tattoo and create art with pizza dough. They play while you eat. It’s free and fun! www.FreshBrothers.com W

Rock & Brews in El Segundo is a super fun spot to take the kids and even the dogs. We enjoy dining outside and their diverse beer and wine menu. www.rockandbrews.com T

We feel really blessed that our kids get to grow up in Manhattan Beach. Our kids have grown to love the ocean and surfing thanks to Camp Surf. The surf instructors are incredible, and they offer group surfing classes on Friday afternoons down in El Porto. www.campsurf.com F

On Saturday evenings, we like to walk to Downtown Manhattan Beach at dusk and then have dinner at Petros. We have a lot of incredible dining options around town, but this is our go-to spot for an amazing meal. My husband, Adam, craves the Roast Chicken and I dream about Petros Horiatiki Salad. www.petrosrestaurant.com S

On Sundays, we try to hit the beach for as long as possible! At some point in the day, the kids inevitably ask to visit The Creamery, for their homemade Cream’which. www.mbcreamery.com S

“

Our kids have grown to love the ocean and surfing thanks to Camp Surf.”

NATIVE K N O W L E D G E

By Locals for Locals // Where to be Monday-Sunday

LOREN PIRETRA On Premise Specialist, Red Bull Soul Cycle is the answer to all of life’s questions, and for me it was love at first ride. Bring your own spin shoes for the most soulful work-out-dance-party or borrow a complimentary pair during your first class and $3 for each thereafter. www.soul-cycle.com M

Nikki’s Venice Beach for $5 all you can eat tacos.

Because the SoCal mantra is to “Live every day like it’s Taco Tuesday.” www.nikkivenice.com T

“

Soul Cycle is the answer to all of life’s questions, and for me it was love at first ride.”

SELYNA ARCIAGA Community Relations Coordinator, Duke's Malibu & Performance Manager, Island Inspirations Beach runs are by far the best after a long day of emails! My run: Ocean View Park to Santa Monica Pier paired with online inspired toning, hearing and smelling the ocean breeze, running toward sunset. www.toneitup.com www.blogilates.com M

On Wednesdays we drink pink. Let’s be honest, juicing is a delicate art, and l was impressed to find out that not all juices in LA involve kale—like #14 The Coco Rosey with coconut water, watermelon and rose water. www.juiceservedhere.com

I LOVE Downtown! Little Tokyo to Olvera Street, Downtown is the prime example of our rich, cultural mixing pot of a city. Fashion District = shopping goldmine and don’t dare leave without a bacon-wrapped Dirty Dog! www.downtownla.com | www.fashiondistrict.org

Ride bikes down to the free Twilight Concerts at the Santa Monica Pier every Thursday night from 7pm – 10pm followed by a bite at 800 Degrees in SaMo, because let’s face it...pizza > everything. www.santamonicapier.org/twilightconcerts www.800degreespizza.com

The Boiling Crab—no pretense, finger-licking, bib-wearing, Cajun-style seafood. Try a side of steaming white rice, a pound of crawfish seasoned with The Whole Sha-bang...the name says it all. www.theboilingcrab.com

W

T

By Friday it’s time to spend the happiest hour of the day at High Rooftop Lounge in Venice, one of the Westside’s only outdoor rooftop locations with a stunning view of the coastline, which will make for your most Insta-worthy post of the week. www.highvenice.com F

If it involves wine and the great outdoors, count me in. All summer long you can find me parking it in the park for Cinespia’s Saturday night films at Hollywood Forever Cemetery. Pro tip: Arrive early and BYOB (wine, beer, or bubbly). www.cinespia.org S

Shopping at the best vintage consignment shop on this side of the 405, The Closet Trading Company on Main Street. SaMo allows you to peep their list of designers and keep up to date with new arrivals by following @TheClosetTradingCo. www.theclosetsb.net S

T

W

The bf and I have withdrawals if we don’t visit these Santa Monica gems a few times a month.

Gilbert’s El Indio has THE best Mexican food on the planet and gets a gold star for their quirky décor and feel-good vibes of a family-run restaurant.

Finn McCool’s serves as our watering hole. It’s your neighborhood Irish pub—strong drinks and great company. www.finnmccoolsirishpub.com www.gilbertselindio.net T

Aloooooha! You’ll catch me shaking my hips (literally) in the Barefoot Bar at Duke’s for Polynesian dancing from 5-7pm. The cardio calls for some serious grub after. My usual is Poke Tacos, Wings of Fire and a couple $5 Mai Tais. Then we’re off to Zanzibar for The Goods...hip hop, soul and reggae to keep us dancing all night long! www.dukesmalibu.com | www.island-inspirations.net F

After a long day of shows, you gotta have some late night eats on your radar. My family has been going to Sanam Luang in North Hollywood for years—it never fails to fulfill my Thai food craving.

S

As a hula dancer, I’m always looking for new ways to stay in shape. The CX Worx class at 24 Hour Fitness Santa Monica burns my abs for days! I cool off at Brian’s Shave Ice with my usual, Li Hing Mui, POG, Tiger’s Blood and Dole Whip. YUM! www.24hourfitness.com | www.shaveicela.com S

“

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You’ll catch me shaking my hips (literally) in the Barefoot Bar at Duke’s for Polynesian dancing.”

PHOTO BY: Karl Garrison

eat /drink

Nov. Month 0A 1 4R Y2 E

22 EAT EXPERT Pasta Purist Evan Funke Rolls Out the Dough for Handmade Creations at Bucato Restaurant

26 EAT FEATURE Touring the Tastes of Asian Cuisine at Four Interactive Dining Locations Throughout Los Angeles

36 MEALS DECONSTRUCTED Melt in Your Mouth Family-Style Eats at Bo-Beau Kitchen + Roof Tap

40 DRINK EXPERT Master Mixologist Julian Cox Creates Topnotch Cocktail Creations With Custom Cut Ice Blocks

26

EAT FEATURE Don’t Play With Your Food

44 DRINK FEATURE Breaking Out the Best in Beer and Food Pairings for the Ultimate Dining Experience

GENWA KOREAN BBQ 170 N La Cienega Blvd Beverly Hills, CA 90211 310.854.0046 www.genwakoreanbbq.com

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NOVEMBER 2014

THE

^OabO LAB

MASTERING THE ART OF HANDMADE, CHEF EVAN FUNKE BRINGS ITALIAN CUISINE BACK TO THE BASICS

WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: MATT DOHENY

THE EXPERT EVAN FUNKE Executive Chef and Owner at Bucato Restaurant

Known For: Making Pasta 100 Percent by Hand

P

assionate is an understatement when describing chef Evan Funke. From teaching all of his pasta chefs the ancient art of handmade, to knowing the soil content of his locally sourced produce, Funke refuses to be average. After spending several years at Wolfgang Puck Catering, Funke studied abroad in Italy and shifted his whole outlook, learning the art of handmade pasta and shining a shimmering spotlight on it at Bucato Restaurant in Los Angeles. Currently, Bucato is the only restaurant in the entire country that makes pasta 100 percent by hand: No rollers and no hand cranks.

Disenchanted with the direction in which LA eateries were headed, Funke introduced Bucato to historic Culver City.

“The whole purpose of this restaurant is fundamentally and elementally driven. I felt that the status quo lacked in numerous ways,” said Funke. Instead of the fancy techniques and liquid nitrogen used by others, Bucato focuses on the basics.

Accountability is ingrained in the walls of the establishment— literally. The Culver City gem features a 20-foot butcher knife outline of California. Various knives in the middle represent the local farmers and growers that provide Bucato with their produce and proteins. Everything is done in-house from butchering to baking, putting simplicity back on the map. More than cooks, these chefs are virtuosos of a disappearing art form and dinner at Bucato is a rare opportunity to experience a masterpiece.

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“Italian food to me is not about a certain dish. It’s not about pizza or spaghetti; it’s about an approach to life, vitality and radiance.”

—EVAN FUNKE, Executive Chef and Owner at Bucato Restaurant

BUCATO RESTAURANT 3280 Helms Ave Culver City, CA 90034 310.876.0286 www.bucato.la | NOVEMBER 2014 | 23

“Here at Bucato, we source locally, and do various things to remain sustainable, such as burning almond wood, but we are always looking to do more and hit that target.”

Q: Tell us about the vision behind Bucato?

Evan Funke: We wanted to present an eating house, where everything is hand crafted, and everything has a thinking process behind it. Hot steel, wood fire, good cooks, good water, good wine, good ingredients, good soil and that’s it.

Q: What is Italian food to you?

EF: Italian food to me is not about a certain dish. It’s not about pizza or spaghetti; it’s about an approach to life, vitality and radiance.

That’s all there is to it. It’s about cooking seasonally, cooking what’s around you and supporting the people who support you.

Q: Talk to us about sustainability.

EF: Sustainability is a constantly moving target. You never get there; you are always chasing it. Here at Bucato, we source locally, and do various things to remain sustainable, such as burning almond wood, but we are always looking to do more and hit that target.

Q: How did your schooling impact Bucato?

EF: I spent seven years at Wolfgang Puck, which included heavy training with French style cooking, but as soon as I set foot in Italy, and fell in love with the Italian approach to food, all of that went out the window. The Italians are funny; they would never do anything to food that keeps them from having a good time. The approach boiled down to the idea that if you nurture the soil in which the food is grown, you won’t have to do anything else to it, and that blew my mind because I had spent that last seven years manipulating food.

Q: Can you really taste the difference in handmade pasta?

EF: Absolutely. It’s like eating pound cake versus ciabatta. When you hand-make dough, you get these beautiful air pockets that make the dough light and airy, but when you squeeze it through rollers, you lose all of that, making the dough dense. By hand rolling, you distribute those air pockets making the entirety light and airy.

Q: Do you make all the pasta yourself?

EF: We teach at this restaurant. We feel it is our responsibility to give our knowledge to the people who work so hard for us. Our apprentices will be able to move on from this experience with skills that maybe 10 people in this country have, maybe. I am one of them, and the other woman who works here, Nadia Israwi, is one of those 10 as well.

Q: Is most of the pasta in Italy 100 percent handmade?

EF: Handmade pasta is an age-old craft, but, unfortunately, in Italy, this craft is only done by the great-grandmothers...not even the grandmothers because there is such an onslaught of convenient food. It is killing handmade food, and it is horrendous.

“We teach at this restaurant. We feel it is our responsibility to give our knowledge to the people who work so hard for us. Our apprentices will be able to move on from this experience with skills that maybe 10 people in this country have.”

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Q: Can you talk about a particular type of pasta?

EF: One of the oldest pasta shapes is rolled on a knitting needle.

So essentially, we take a thick snake of dough, place the knitting needle over the top, pinch to seal it and then repeat for every single piece. That means if every customer gets 12 pieces, my pasta maker has to do that 12 times just for you. The reason we feel so strongly about both our pasta and our no photo rule is because we believe that people should pay the proper respect for it and all the work that goes into it.

Q: Does Bucato honor traditional Italian cuisine?

EF: This is a California restaurant with an Italian approach. Yes, we honor the art of Italian cooking, but that does not dictate what we make or how we sauce it. We focus more on the Italian method than the specifics of what’s on the plate.

BOILING POINT 15488 S Western Ave, Ste 112 Gardena, CA 90247 310.225.5533 www.bpgroupusa.com

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H T I W Y LA cks ur Pi

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et your tastebuds ready. We scoured the city and beyond to find some of the best interactive dining experiences in the greater Los Angeles area. Let go of your expectations of a confined dining experience and prepare your palates. Introducing the spiciest, the sweetest, the sauciest and the boldest in Mongolian, Taiwanese, Japanese and Korean cuisines, we offer you four places to cook your own food, utilizing unique ingredients. From raw egg yolks used for dipping to fermented tofu to saketinis, thinly cut raw meats and delectably refreshing treats, these places are sure to entice.

WRITTEN BY: ED HALEY | PHOTOGRAPHED BY: KARL GARRISON

| NOVEMBER 2014 | 27

LITTLE SHEEP MONGOLIAN HOT POT 2575 Pacific Coast Hwy Torrance, CA 90505 310.517.9605 www.littlesheephotpot.com

If you’re looking for some great soup, the Little Sheep in Torrance has got the right attitude. They mean business when it comes to whipping up some serious “hot pots” as they call it, to fit any personality type, and the way they do it starts with the sauce. The sauce bar is a must, as it has pretty much every kind of sauce recipe you can think of to mix and scoop, then bring back to your table. We recommend the sesame oil, garlic peanut sauce…at maybe a medium spice kick. We also suggest you try the Half and Half Hot Pot with a mix of pork or beef meats, which your waiter will bring to your table frozen and raw on a plate. They will

also bring you some bok choy and seaweed knots to toss into your hot pot with your chosen meats, which should now be boiling off the hot plate on your table. The great thing about the Half and Half Hot Pot is that it is split into two halves with one side being spicier than the other, giving you the best of both worlds. Once everything is tossed in, you can almost immediately start spooning it out into side bowls of rice, or noodles, and enjoy! Don’t forget to use your sauce for dipping! Cool it all down with their Passion Fruit Iced Tea. Also, try the Shrimp Balls and end with a dessert, like the Yam Mochi with red bean filling.

The great thing about the Half and Half Hot Pot is that it is split into two halves with one side being spicier than the other, giving you the best of both worlds.

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GENWA KOREAN BBQ 170 N La Cienega Blvd Beverly Hills, CA 90211 310.854.0046 www.genwakoreanbbq.com

Sitting in LA’s most popular restaurant night spots, Genwa Korean BBQ rises above its competition, having been voted the number one Korean BBQ restaurant in LA several times over. Owner Jay Kwon says, “There are a lot of Korean BBQ places that have popped up over the years, but we feel we went above and beyond in terms of quality and ambiance, especially when it comes to keeping things Korean. A lot of places you will see combine different cultures, like Korean with Chinese.”

Given the location, it was a necessity to say the least, but Jay Kwon and the Genwa experience is pulling it off. The second LA location in Beverly Hills, the restaurant has been open for almost two years and has been stealing all the action. The style of the restaurant is five star but maintains a traditional Korean flare. One of the key things about this place is the dining set up. Most Korean BBQ restaurants have the smoke filtering ducts placed over the dining tables, making loud noises and obstructing the panoramic views of the dining area. Not here. The systems are placed under the actual tables and with zero noise and smoke, clientele can hang out, chat and cook their dishes on the table grill. It’s perfect for large groups or dates, and if you need a private room—they have it. Just be sure to go there hungry.

The staff is friendly and very helpful. They will wait on you hand and foot to keep all the scattered little plates full on your table. They will also be sure that your meats are being cooked properly. If you are a first timer, go with the Bulgogi and Prime Galbi. The menu has a lot to offer, so the only problem is what to pick. We also suggest ordering the Sizzling Bibim-Bap. It’s rice, egg with beef and vegetables brought out “sizzling” in a stone pot, which your server will mix right at your table. It’s a perfect side dish to go with your main courses.

The restaurant prides themselves on making sure that all the food is carefully prepared and of the highest quality. Enjoy!

The style of the restaurant is five star but maintains a traditional Korean flare. | NOVEMBER 2014 | 31

BOILING POINT 15488 S Western Ave, Ste 112 Gardena, CA 90247 310.225.5533 www.bpgroupusa.com

As the weather gets colder, hot soups get popular and none the better than the Boiling Point in Gardena. This corporate chain has got some of the best pots of soup a customer can get their spoons into. If you happen to be in the area, drop in and give it a try and don’t let the long line discourage you. The turnover is fast, so busy customers can get in quick, sit and be eating right away. If you do drop in, don’t be afraid to ask what’s good. Restaurant Manager Grace Chin says, “We have several items on our menu that are tailored to all types of clientele. If you want nonspicy to spicy, or seafood, meat or vegetarian— it’s all here.” Once you pick what you want, the soups are brought out on the restaurant’s very own custom made cook pot. The flame gets lit, and the soups start boiling. “All of our soups are pre-cooked right before we bring it out, so you

can literally begin eating it right away,” says Chin. “You don’t have to wait for it to boil.” As far as what is recommended to order, you can’t go wrong with either of the two most popular soups, the House Special Hot Soup which comes with a fermented tofu they call “stinky tofu” or the Beef Hot Soup. As far as how the tofu is fermented don’t expect an answer. It’s an old Asian secret, but all the soups can be picked from no spice to super spice, measured by four chili peppers on the menu. However, another popular soup, the Taiwanese Spicy Hot Soup, only comes in one temperature, that is “flaming spicy” only. “This soup is probably the most popular in the winter months,” says Chin. “It has all the combos from seafood to different meats, along with tofu, Asian mushrooms and a variety of other veggies.” But, it’s spicy hot, so proceed with caution!

As far as what is recommended to order, you can’t go wrong with either of the two most popular soups, the House Special Hot Soup which comes with a fermented tofu they call “stinky tofu” or the Beef Hot Soup.

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YOJIE JAPANESE FONDUE 501 W Olympic Blvd, Ste 102 Los Angeles, CA 90015 213.988.8808 www.yojie.com

Right next to the famed Staples Center in Downtown LA, Yojie Japanese Fondue opened in 2010 and has brought back the traditional way of enjoying fondue, or as owner Mendrick Leelin puts it “The art of dipping.” Leelin explains,“We wanted to bring back the traditional Japanese old school style of fondue.” Whatever they are doing, it’s working and customers might drop in just to have the thirst-quenching Green Tea Arnold Palmer—perfect for the summer months. However, their happy hour works just the same and if you’re on that special date, drop in, order an interesting Lychee Saketini, which is a sake-martini, kick back, relax and enjoy some old-style fondue. Make sure to ask for the “traditional” set up. The two most popular fondues, recommended by the staff, will be the Prime Rib and Salmon entrees, but you can’t stop there. Next will be to order the type of

broth, which in our case is the “Sukiyaki,” a soy-based broth used traditionally. Your server will bring this out in a hot pot and place on your table’s hot plate, along with a raw egg in a dipping bowl. You might recall an episode of Rocky Balboa sucking down raw egg yolk before he hit the ring, but this isn’t exactly what you will be using it for. Here, it’s used for dipping, and once your Prime Rib and Salmon are brought out raw and finely thin cut on plates, you will dip them in the boiling broth for mere seconds and then immediately dip into the yolk, literally melting in your mouth.

You haven’t tried fondue this style anywhere— maybe not even in Japan these days. Follow it up with Yojie’s signature dessert, Green Tea Chocolate Fondue, because it doesn’t matter how full you are. Try it and you won’t regret.

The two most popular fondues, recommended by the staff, will be the Prime Rib and Salmon entrees, but you can’t stop there. Next will be to order the type of broth, which in our case is the “Sukiyaki,” a soy-based broth used traditionally.

| NOVEMBER 2014 | 33

BO-BEAU KITCHEN + ROOF TAP 144 Pine Ave Long Beach, CA 90802 562.983.0056 www.cohnrestaurants.com/bobeaukitchenrooftap

HEAVY CREAM

WATER CHICKEN FRICASSEE Ingredients: 1 chicken breast (skin on) ½ cup champagne ½ cup chicken stock 2 tablespoons whole grain mustard 2 tablespoons heavy cream 1 tablespoon butter Olive oil Salt and pepper

PARMESAN CHEESE

Directions: Preheat oven to 375 degrees.

Heat a stainless steel pan on medium to high heat with olive oil.

Season chicken with salt and pepper and place skin side down on a hot skillet.

Once skin is crispy, and chicken is easy to lift up, flip over in the pan (skin side up).

Add chicken stock, butter, champagne and place in oven at 375 degrees.

Cook for about 20 minutes or until fully cooked.

Once chicken is cooked, place the pan on the stovetop and add whole grain mustard and cream.

Reduce until sauce is thick (about five minutes).

Eat and enjoy!

BUTTER WHOLE EGGS

TARRAGON DUMPLINGS Ingredients: 5 cups (20 ounces) whole milk 5 cups (20 ounces) water 2 pounds cubed butter ½ tablespoon cayenne ½ cup finely chopped tarragon leaves 3 tablespoons salt 9 cups (10 ounces) all-purpose flour 36 whole eggs, blended 2 cups parmesan cheese

TARRAGON LEAVES

Directions: STEP 1 In a saucepan, bring milk, water, butter and salt to a boil. Add in flour all at once and stir vigorously until ingredients come together in one single mass of dough and are a rather smooth paste. Continue cooking on medium heat until there becomes a trail on the bottom of the pan, and you achieve large smooth surfaces on the dough with just a few deep cracks (“rhino skin,” D Bar chefs call it).

SALT & PEPPER

SALT TARRAGON DUMPLINGS

STEP 2 At this point transfer dough to kitchen aid mixer and mix with paddle and begin mixing.

STEP 3 Start adding eggs very slowly until each addition is fully absorbed, and paste is smooth. Continue mixing until dough creates a “bird’s beak” when you lift paddle from dough. You can add the tarragon, cayenne and parmesan now.

STEP 4 Using a black scoop, blanch in slowly boiling water until they float.

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BROCCOLINI

CHAMPAGNE

CHICKEN BREAST

MEALS

DECONSTRUCTED

Meals

DECONSTRUCTED

B

eautifully ohemian

Raise the Roof for this Modern Take on French Bistro Cuisine

WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHED BY: PATRICK MARTIN

magine the comforts of dining at home without the mess to clean up afterwards. Throw in a couple waitstaff and a private chef, and it lands you at Bo-Beau Kitchen + Roof Tap. Executive Chef Katherine Humphus dishes up comfort to her guests one plate at a time, no matter what your dietary concerns are. They say the way to a person’s heart is through his or her stomach. Bo-Beau is the new neighborhood hangout, no matter what occasion. Dine in for a romantic evening on the first floor of this two-story restaurant or get flighty with friends on their second-story, open-air beer garden. This traditional French bistro offers modern twists throughout to keep the concept contemporary. This little gem, located in Downtown Long Beach, is new to the LA scene and is kicking things up with fun menu items like beet burgers.

ALL-PURPOSE FLOUR CAYENNE

WHOLE GRAIN MUSTARD

Do you ever find yourself sitting in a restaurant, chewing on the mostdecadent bite of food, and think to yourself, “How did they make this?”

We met up with Chef Kat at Bo-Beau where she deconstructed one of their popular dishes, the Chicken Fricassee, to the point where we felt like we could even go home and try to make it for ourselves! The Chicken Fricassee is an airline cut chicken that is pan seared and slow braised, served with a creamy sauce that’s prepared with the chicken resting in the pan for even more infused flavors. It’s paired with crunchy broccolini from LA Specialty Produce, probably the best produce company ever, and the most amazing tarragon and cayenne dumplings that made me feel like I was floating on air with each bite.

Bo-Beau Kitchen + Roof Tap is the third location of the Bo-Beau French bistro concept. What’s Bo-Beau you ask? Essentially, it’s a made-up word, but it stems from the terms “beautiful” and “bohemian.” You are free to interpret it as you like, but, thanks to Chef Kat, it has also come to mean a place where family can come together and enjoy large portions of amazing food that makes you feel like every day should be a cheat day. Bo-Beau started in San Diego’s Ocean Beach, with a second location in La Mesa. Now it’s come to LA County in the LBC. Chef Kat might be new to Long Beach, but the restaurant concept is tried and true.

Welcome her with open arms, as if she is family.

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“Our portions are Q: What’s your favorite toy in the kitchen?

KH: We have a Wood Stone pizza oven which is pretty huge so if you cool. I went to this training course, which I didn’t think I come with a lot of really needed because I had been using one at one of our people you can try other restaurant locations for fours years, but it was in different things.”

Washington, and I was excited for a free trip. We get there - Executive for this all-day training seminar at this beautiful open test Chef Katherine kitchen with food everywhere, and this guy Frank starts Humphus talking to us for about an hour with weird metaphors about purple alligators. I’m starting to get cranky, so I interrupt Frank and ask him if we are going to cook today. He starts cooking immediately and puts out 50 different dishes of food out of a pizza oven in about an hour. It was the most incredible thing! He made Dutch babies, chocolate souffle, omelets...you can do anything in that oven, and everyone that attended the training was blown away. It was pretty much the coolest day of my life. Frank’s the man! Ever since that training, I have a new appreciation for the Wood Stone pizza oven.

INTERVIEW WITH KATHERINE HUMPHUS, Executive Chef at Bo-Beau Kitchen + Roof Tap Q: Congrats on your new restaurant! Can you talk about the concept?

Katherine Humphus: Bo-Beau Kitchen is a French bistro, and there’re three versions of that. The location in San Diego is very homey and quaint in Ocean Beach. It has a farmhouse, cottage feel to it. The La Mesa location, which is Bo-Beau Kitchen + Garden, has a huge outdoor patio with a kid’s play area. It’s very family-oriented. This location, Bo-Beau Kitchen + Roof Tap, offers two different dining experiences, one downstairs that is more of an intimate romantic dining experience, and one upstairs that is more of an openspace beer garden. We offer 50 beers on tap.

Q: Would you say that all three of the locations embody that “French bistro” concept even though they are different?

KH: Totally! All three locations have similar menu items and are almost identical with the exception of about four items. All three locations provide a casual French bistro dining experience with a modern twist.

Q: Favorite tool in the kitchen?

KH: I love a rubber spatula. I was going to culinary school in Paris, and I found this lime green spatula and it had a metal hollow handle. I found it at the Monoprix, which is the Target of Paris, and I loved it. It was my thing—everyone knew it was mine in class. It scraped the bowl well which is what I look for in a spatula.

It was flexible when it needed to be and firm when it needed to be, and so it was the perfect rubber spatula. Fast forward to me working at WD-50 in New York and my rubber spatula, after so much use, had started to break. It had cracked. One day I was scraping out a blender, and Wylie Dufresne walked by and saw that it was starting to crack. He thought I had blended the spatula in the blender with the sauce, and I explained to him that it had just had a rough life and was old. He decided to throw it away, and my heart sank. It was like my blankie. It had some serious memories attached to it. I forgave him for it. It was time.

Q: What inspires you when you’re conceptualizing new menu items?

KH: I like pictures a lot, so if I flip through a cookbook and I see a photo I like, I’ll decide I want to make that. I might not even read the recipe; I will just go off of the picture. We have a Shredded Beet Patty Melt on the menu, and I was flipping through this Persian cookbook and saw this beet burger that looked so pretty and I felt inspired to create something for our menu. It’s hard for me to explain what inspires me. When I worked at WD-50, I asked someone how they come up with stuff and how they pair. I didn’t get it. He told me he had a chart in his head that is sort of like a grid. The first grid is protein, starch, vegetables and sauce. Inside that grid is another grid: texture, color, blah blah blah. Inside that grid is salty, sweet, umami, bitter and savory. He broke it down for me, and it stuck! I draw out grids for a menu special and create dishes from that. It’s a tool I use when training my chefs.

Q: What does Bo-Beau mean?

KH: It’s a made up name. It’s bohemian, beautiful and social dining experience.

To me, Bo-Beau means a neighborhood dining space. It’s for people who want to celebrate their cousin’s birthday; that’s what it is to me. You know your favorite bartender is going to be there, and they’re going to chat you up. We have a lot of community dining areas as well.

Q: What style of cuisine can guests expect when they dine?

KH: Traditional French bistro cuisine with a modern twist.

Q: What dish have you prepared for us today? And is there a story behind it?

KH: It is the Chicken Fricassee, which means it is cooked in an oven, cut into pieces and braised. What we do is we have an eight ounce airline chicken breast, and we sear it, skin side down, then flip it over and add chicken stock and champagne, and of course butter! Then we put the whole skillet into the oven and let it braise for 20 minutes. After you pull it out you make a pan sauce with the chicken still in the liquid. You add cream and whole grain mustard and reduce it till it’s thick and so delicious you can’t stand it. We serve it with Broccolini and Tarragon Dumplings.

The dumplings are made out of the same dough that you would use to make eclairs.

It has parmesan cheese with a little bit of cayenne and tarragon. They’re airy and light and not your traditional dumpling. It’s one of the few items that has been on the original menu since we opened. I always recommend it for first timers.

Q: Why Long Beach?

KH: We’ve been looking at Long Beach for close to eight years. The Cohn Restaurant Group originally wanted to do a strip club steak place, which is a grill-your-ownsteak concept, but the Bo-Beau concept was doing well in San Diego, so we decided to bring it here. They saw Long Beach as an opportunity to bring something new to its culinary scene.

Q: We like to do something we call Native Knowledge. What piece of information could you provide to our readers that they might not already know about this place?

KH: You have to try the Crispy Brussels Sprouts, duh! Also, some people might look at our menu and not see a lot of vegetarian or vegan options but that doesn’t mean we can’t make something for you. Just say you like X, Y and Z, make me something, and we will do it. Another suggestion would be to come with six people; it’s a magic number, and that way you can try a bunch of stuff and not get full. Our portions are huge so if you come with a lot of people you can try different things.

WHAT’S BO-BEAU YOU ASK? Essentially, it’s a made-up word, but it stems from the terms “beautiful” and “bohemian.” You are free to interpret it as you like, but, thanks to Chef Kat, it has also come to mean a place where family can come together and enjoy large portions of amazing food.

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| NOVEMBER 2014

Ice, Ice Baby

Drink Connoisseur Julian Cox Gives Classic Cocktails a Reviving Twist

WRITTEN BY: JODILYN OTTOBRE PHOTOGRAPHED BY: ALEX THOMPSON

THE EXPERT JULIAN COX Award Winning Master Mixologist, Co-Owner of Brilliantshine

Go-To Party Cocktail: The East Side

A

n exquisite cocktail is like an exceptional meal. Both cause you to let out a deep sigh after consumption and comfort the soul. While each offers your palate a sense of pacifying euphoria, there is something more pleasurable about taking your first taste of that impeccably made drink. Is it the lingering taste the first sip leaves on your lips, the unique blend of ingredients that you can’t quite recreate at home, or the way a drink can emulate our mood on any given night? Whatever it is, mixologist Julian Cox knows how to serve up a drink that will make you appreciate the art of mixing and turn you into a cocktail aficionado. Only by the masterful technique of a culinary virtuoso may one experience the feeling of utter satisfaction and enjoyment from a hand-crafted cocktail.

Julian’s culinary approach to mixing is taking us back to what cocktails used to be: a finely crafted art. It’s not about making things complicated by adding pre-made blends and artificially made syrups; it’s about balance, understanding how different alcohols and flavors play off one another and honoring freshness.

By taking into consideration what ingredients are in season, Julian’s creating herbal-infused cocktails to complement what nature has to offer. Mainstream drink concoctions are not welcomed behind this mix master’s bar. Julian’s making the old new again by combing time-honored techniques with his own personal touch. Known for transforming the bar programs at some of the best restaurants in Los Angeles, including Rivera, Sotto, Picca, Playa, Short Order, Bestia, Petty Cash and Circa, and now co-owning his own establishment, Brilliantshine in Santa Monica, Julian proves his passion for mastering the art of mixology is relentless and his cocktail innovations are endless.

“I AM LUCKY

TO WORK WITH THE BEST BARTENDER FAMILY IN THE WORLD AND THEY MAKE THE HARDEST SHIFTS WORTH IT.”

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| NOVEMBER 2014

"I use

small producers and love to visit distilleries to see where our spirits come from. I think responsibly grown ingredients and handcrafted spirits are more interesting than run-of-the-mill branding and produce from Monsanto.�

BRILLIANTSHINE 522 Wilshire Blvd Santa Monica, CA 90401 310.451.0045 www.thebrilliantshine.com

| NOVEMBER 2014 | 41

JULIAN COX’S

Irish Coffee Recipe:

4-oz coffee

1 1/2-oz Irish whiskey

(I use Paddy or Redbreast)

2-tsp Demerara sugar syrup (2:1 sugar to water)

Heavy cream

Stir coffee, whiskey and sugar syrup together. Lightly hand-whip heavy cream with a little sugar, pour one layer on top of the coffee and enjoy!

Q: How did your bartending journey begin and in what ways has your previous experience led you to holding the title of Master Mixologist?

Julian Cox: In 2005, I moved to LA and worked downtown as a morning bartender at California Pizza Kitchen. At that time, there was really nothing in the downtown area, so it made for a really busy environment to learn in. I then opened Roy’s Restaurant in Downtown LA, where I had to be a server for a year before bartending. I developed a mindset that I would be a great bartender there and worked hard to earn a spot. Later, I won my first national drink contest in 2006 at Roy’s. That was only the beginning for me.

Q: What draws you to creating innovative cocktails and why have you chosen to stray from traditional mixing methods and ingredients?

JC: I would beg to say that I am trying to bring the old traditions back into cocktails. Many of the programs that I run focus on classic cocktails. People may say that the drinks are cutting edge, but we are essentially bringing back the old ways of making great cocktails dating back hundreds of years. That being said, new techniques and processes can improve the taste of drinks. Too many drinks out there are both too sweet and sour. There is no bitter, salty or umami. These things can take a simple drink to a new level. We try to use both old recipes and new techniques.

Q: Can you tell us a little more about your artisanto-glass menu?

JC: I use small producers and love to visit distilleries to see where our spirits come from. I think responsibly grown ingredients and handcrafted spirits are more interesting than run-of-the-mill branding and produce from Monsanto. I also think that people can taste quality and authenticity. It makes me happy to help expose people to great wines, spirits and liquors.

Q: What’s this I hear about custom ice cubes?

JC: Ice is to bartenders what fire is to a chef. You wouldn’t set up a kitchen for a chef where he has to cook over a Bunsen burner. It’s a shame that many operators choose ice machines that produce small cubes or wet ice.

We “farm” ice, cut custom blocks and utilize machines that produce bigger cubes so we can better control the dilution and temperature of our cocktails.

Q: There’s something alluring about consuming custom-made cocktails with unique names and exotic ingredients. Why do you think people are drawn to these unusual mixes?

JC: When naming my cocktails, it’s important for me to distinguish a style and culture of fun. In 2008, 42 |

| NOVEMBER 2014

“AS FAR AS THE INGREDIENTS GO,

I LOVE TO TRY NEW THINGS. IF SOMETHING IS IN SEASON WE CAN PICKLE IT, DEHYDRATE IT, CANDY IT AND TORCH IT. THESE APPROACHES CAN CHANGE THE TEXTURE AND FLAVOR OF A DRINK IN WAYS MOST PEOPLE WOULD NOT EXPECT.”

people were just getting into craft cocktails in LA, and the craft bar scene in America was pretty serious with rules on the walls, speakeasies, etc. I wanted to make people laugh and then order a drink. Pop culture and slight humor made cocktails less scary for new customers to order. It took away the pretension that still haunts various craft cocktail bars. As far as the ingredients go, I love to try new things. If something is in season we can pickle it, dehydrate it, candy it and torch it. These approaches can change the texture and flavor of a drink in ways most people would not expect. The flavor combinations with the carefully chosen spirits make unique ingredients work. People are excited to see how it plays out. Heston Blumenthal proved this with his white chocolate and caviar dish years ago at The Fat Duck Restaurant.

Q: What inspires you and the craft behind your avant-garde concoctions?

JC: The many great chefs and bartenders around the world. When I eat, I get inspired. I feel lucky to have worked with some incredible chefs and bartenders in my time here in LA. Q: What is the most seductive cocktail Brilliantshine will be serving? How is it made and what words would you use to best describe it?

JC: It’s a glowing drink. I am using a few different clarification techniques to make it work. It will taste like a vodka piña colada but be clear, and it glows! I’m pretty excited.

Q: You’ve just been nominated by a friend to serve a large party with a no-fail cocktail. What’s your spin on a classic drink that never fails as a people-pleaser?

JC: The East Side cocktail is a no-fail for me. It’s gin, lime, mint, cucumber and sugar shaken and strained into a cocktail glass. Even though it’s gin, it converts

people who prefer vodka like no other drink I know.

It’s a great party drink.

Q: I don’t think many people consider what it’s like working behind a bustling bar. Can you give us a little insight from the perspective of a mix-master in high demand?

JC: A restaurant bar is very similar to being on the line in a kitchen, except you are like a host because the bar is usually the first place where people come to wait. In our restaurants, bartenders are required to sell food and have the same menu knowledge requirements as a server. You have to be able to make drinks for the whole restaurant while serving, greeting and taking drink orders for those who are waiting for a table. It’s a hard job. Some people don’t put themselves in the shoes of others. Some guests don’t even value service and can be insulting or damaging to the natural rhythm of the restaurant.

It’s our job as hosts and operators to use these kinds of situations as opportunities to bring out the best in ourselves.

Q: What can you always count on to raise your spirits after a long night behind the bar?

JC: Usually, the bartenders that I work with. I am lucky to work with the best bartender family in the world and they make the hardest shifts worth it.

Q: Could you recommend some essential tools that every aspiring mixologist should have behind their cocktail bar?

JC: Large ice cube trays, a mixing glass, jiggers (first and foremost for measuring) and bitters because it’s like salt and pepper for cocktails. Lastly, a hand juicer to freshly squeeze juice. It’s always important to use fresh juice.

VENICE ALE HOUSE 2 Rose Ave Venice, CA 90291 310.314.8253 www.venicealehouse.com

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| NOVEMBER 2014

brews clues OUR GUIDE TO DELICIOUS LOCAL FOOD AND BEER PAIRINGS IN LOS ANGELES

WRITTEN BY: JOE CANNON | PHOTOGRAPHED BY: BRANDON LAMBERT

w

ith the craft beer boom currently on the uprise throughout California, it can sometimes be difficult to shuffle through a beer selection without closing your eyes and landing a finger on some random brew with a witty title. Luckily, we’re here to help with eight of some of the best beer pairings throughout Los Angeles. From beachside hotspots to spicy taquerias, casual foodies and serious diners will find no shortage of delicious fare in these local hotspots. Each establishment offers up a unique pairing, embodying their own spirit in relation to their surroundings.

We ventured our way through town, sipping and tasting all that Los Angeles has to offer. From lighter to darker brews, we’re featuring a variety of food/beer pairings that are both exciting and delicious. Each beer featured in this piece has been specially chosen to complement their respective flavors, working in unison to fill you up with that familiar nourishing buzz. Let’s get to it. | NOVEMBER 2014 | 45

Simmzy's 229 Manhattan Beach Blvd Manhattan Beach, CA 90266 310.546.1201 www.simmzys.com

What feels like a cross between a 1951 Ford Woody Wagon and an old lifeguard station, Simmzy’s flagship location in Manhattan Beach epitomizes the Southern California surfer vibe, boasting an impressive Californian beer selection. The burger is made with Simmzy’s famous “chow chow” onions, which are made with paprika and red wine and are caramelized, then smoked to add a depth of flavor rarely seen in a burger. The meat itself is juicy and brings out the hoppiness of the Hop Tanker. The hops in the beer are nicely focalized with the burger’s savory texture, and the heartiness of the cheddar and the garlic aioli. The restaurant is a stone’s throw from the Manhattan Beach pier, and people venturing by will get a whiff of the wood fire grills in the back. The flames in which the burger is grilled will escape through the kitchen door and fill the restaurant with a scent that leaves you wanting more, even after you’ve downed the burger.

+

THE PAIRING

SIMMZY’S BURGER + EL SEGUNDO BREWERY HOP TANKER DOUBLE I.P.A.

Petty Cash Taquería 7360 Beverly Blvd Los Angeles, CA 90036 323.933.5300 www.pettycashtaqueria.com

Follow the mural of the old woman on the front of the building. What you’ll find inside is a wonderfully colorful dining room with long tables and a bar where food and drinks are prepared right in front of you. In plain view of anyone who walks through the doors is the mark of any true taquería: A towering heap of pork coated in shades of orange and red hung together with a pineapple draped over it.

Even before he cooks up something for us, Chef de Cuisine Fabian Gallardo is deep into a Mexican molcajete, grinding spices and herbs and other flavors together. Everything is done with care. The design, meant to meet Tijuana with East LA in the 1980s, puts diners into the mindset of a classic Mexican taqueria with a modern LA feel. The Aguachile is spicy and features flavors of tomato and radish, dipped in with fresh prawns. The Al Pastor Tacos are quintessential Mexican cuisine, both sweet and savory, and made with handmade tortillas.

Paired with the Chupacabra, a craft beer made by Cerveza Cucapá in Tijuana, it’s almost nostalgic how down-home and traditional this pairing is. It’s simple, and a go-to in the Mexican culinary canon.

PAIRING #1 +

AGUACHILE WITH ONE DOZEN PRAWNS + EEL RIVER ORGANIC AMBER AL

PAIRING #2

AL PASTOR TACOS + CERVEZA CUCAPÁ CHUPACABRA

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It’s beautifully tender as the meat is prepared daily from dry aged beef. The King Harbor Saison offers a refreshing crispness that highlights the saltiness of the pretzel bun.

The Strand House 117 Manhattan Beach Blvd Manhattan Beach, CA 90266 310.545.7470 www.thestrandhousemb.com

Boldness comes with the sole burger on a menu—any restaurant that lays its cards down with their featured hamburger. In this case, something must be said for The Strand House’s Prime Dry Aged Burger. It’s the only one on the menu, and after tasting the incredibly simplistic approach to it, you realize that no prospective burger would be able to match it. It’s beautifully tender as the meat is prepared daily from dry aged beef. The King Harbor Saison offers a refreshing crispness that highlights the saltiness of the pretzel bun. Executive Chef Greg Hozinsky describes the cooking process, saying, “Instead of grilling over gas, we grill everything over almond wood which gives the burger a deeper depth of flavor with a beautiful smokiness. The pretzel

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THE PAIRING

bun gives it a different salty texture that goes perfectly with the saison.” Sharing the plate are frites that go through a three-day preparation period. “They’re double blanched,” Hozinsky explains. “Then we toss them in corn starch, lay them out, and freeze them, then the next day they’re fried in beef tallow. The result is this pillowy inside with an extra crispy outside.” And the result of the ambiance that is tastefully designed with a “beach modern” feel, overlooking the Manhattan Beach Pier and the horizon that cuts into the Pacific, is sublime. Be sure to arrive in time for the sunset, whose time is printed right onto the menu.

PRIME DRY AGED BURGER + KING HARBOR BREWING CO. CALIFORNIA SAISON

| NOVEMBER 2014

THE EXPERT:

KEVIN MICHAELS, Owner Q: How did Killer Shrimp come about?

Kevin Michaels: It’s a family business that we’ve had for 27 years. We started across the street and were there on Washington for 20 years. What we did originally was we only served that one shrimp dish. We poured it over either a pasta or white steamed rice, and we served it with a sweet potato pecan pie which was made in-house.

Q: How was the recipe developed?

KM: My dad’s a famous musician, Lee Michaels, who played organ with Hendrix and people of that era. He would go on tour and bring back food and cook it for the family, so this was a dish that he brought back at some point. Over the years, it evolved into a thing where he would cook it for groups of people at the house. When my brother and I were around 15, we started passing out flyers in the neighborhood and had a little mobile deal where we would sell the food around the neighborhood. Then there were a few nights where we would have a little pop-up restaurant next to my dad’s studio art loft. People were raving about this dish. At some point, my dad said he was going to open a restaurant with only one thing on the menu, but people wouldn’t rent to him because they thought he was crazy. We finally opened on the second floor of a strip mall, and there were lines out the door from day one.

Q: How long have you been at this location?

KM: Three years. Seven years ago we got our 20-year leases, and we closed the restaurants down for three years. At that point, my dad was done, and I took over the business. I relaunched here and then opened in Santa Barbara. We’re opening in Hermosa Beach and Studio City. We always talked about what Killer Shrimp would be if we evolved into a real restaurant in a great location, so I spent three years looking for a location, and this popped up. Nine months later we opened the Killer Cafe next door. There we incorporated Killer Shrimp and Grits, Killer Shrimp Benedict, Killer Shrimp Omelet—with all your breakfast standards.

Killer Shrimp 4211 Admiralty Way Marina del Rey, CA 90292 310.578.2293 www.killershrimp.com

The Killer Shrimp family tradition is still being had in Marina del Rey. After 27 years, locals are still trying to figure out what the shrimp recipe is, but to no avail.

The recipe originated from the travels of musician Lee Michaels, who played with Jimi Hendrix, coming back from the road with a recipe that is still paying dividends today. His son, Kevin Michaels, is at the helm of the place, and they are still keeping the secret close to heart. When we asked about the dish, Kevin explained, "The dish itself is a complete secret. The guys in the back have all the ingredients, but the spices are packed in a room in the back. Only me, my dad and one other person have access to it."

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THE PAIRING

The place boasts incredible views of the marina that sits at the foot of the restaurant. Guests can enjoy the outside deck while peeling apart the succulent shrimp (order them already peeled if you can’t handle shrimp eyes staring back at you). The broth that comes with it tastes of the sea and is helped by the lightness of the Kona Longboard Lager. The richness of the shrimp with the tanginess of the beer is sublime. Listen to the boats rubbing against the dock or the classic rock playing from the house, and sit in complete seafood bliss as you enjoy a local tradition 27 years in the making.

THE ORIGINAL KILLER SHRIMP + KONA LONGBOARD LAGER

Q: Talk us through this secretive dish.

KM: Basically, they come with a small container and add it to the ingredients. The rest of our ingredients are fresh. Our shrimp are wild Mexican white shrimp which are caught right where the Sea of Cortez dumps into the Pacific.

The broth that comes with it tastes of the sea and is helped by the lightness of the Kona Longboard Lager. The richness of the shrimp with the tanginess of the beer is sublime. | NOVEMBER 2014 | 49

Beer Belly

THE EXPERTS:

532 S Western Ave Los Angeles, CA 90020 213.387.2337 www.beerbellyla.com

JIMMY HAN, Owner WES LIEBERHER, Executive Chef Q: How did you come up with the idea of opening this place?

Jimmy Han: I grew up in Koreatown, and as I was getting into beer, I knew that Koreatown needed better beer. So I decided to open up a small craft beer bar with my wife.

We were toying with the idea in 2008 when there was the recession, and we thought about a wine bar or champagne bar but people weren't spending money like they used to, and I was drinking a lot of craft beer at home. The more I got into the craft beer community, went to breweries, met different brewers, it was a no-brainer. The reason we really did this was for the people in the craft beer community. They could be a doctor or jobless, but everyone seems to come together for some good beer and to shoot the shit. Craft beer really does bring some good people together.

Q: Let's talk about the art and design of the place. Who’s the artist who did all the painting work?

JH: That’s my friend from back in the day, Yoshi. When I opened up, it was all about the creativity including the brewers who were doing so many different things stylistically.

Q: How do you go about finding the beers you feature?

JH: Drinking a lot. The best part is experimenting, trying new stuff, and finding what you like. It's about the discovery process and having fun with your food and beer.

Q: How did you come up with the Death by Duck?

Wes Lieberher: I’ve had duck fat fries before so I wanted to take it to the next level. So, I added the duck chicharrones, then I added the duck confit. I started in French food where I typically paired duck with raspberry, so I made the raspberry mustard.

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Shameless gluttony has been going strong in Koreatown, including the establishment Beer Belly, a casual beer den that personifies the LA art, beer and food scene. Open until 1am on Friday and Saturday, Beer Belly supplies late night munchies to overachieving night owls hellbent on one last calorie-filled hurrah before their diet “tomorrow.” Situated in the middle of a parking lot, the outside of the restaurant is mixed between rich colors and a straight black with “Beer Belly” painted right on the side. The Death by Duck consists of duck fat fries, duck skin cracklins and duck confit, and pairs well with a hoppy I.P.A., in this case Nelson I.P.A. from Alpine Beer Co., which cuts through the richness of the fries creating a sort of drug-induced euphoria. Surprising among the dish is the raspberry mustard, which I imagine would make little sense during a late-night munchie trip. Either way, it’s delicious. The taps are changed daily—when one beer runs out, a different beer is put in. The ambitiousness of the menu is what makes Beer Belly so unique and special. It’s approachable even for anyone who may not favor beer so much (for some reason), or may not know much about beer. With only 12 taps, you're not burdened into choosing from a beer list as big as, say, a conventional wine list. It’s fun, and different and will hit the spot, no matter how late into the night you show up.

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THE PAIRING

DEATH BY DUCK + ALPINE BEER CO. NELSON IPA

The Death by Duck consists of duck fat fries, duck skin cracklins and duck confit, and pairs well with a hoppy I.P.A., in this case Nelson I.P.A. from Alpine Beer Co., which cuts through the richness of the fries creating a sort of drug-induced euphoria.

Rock'N Fish Restaurant 120 Manhattan Beach Blvd Manhattan Beach, CA 90266 310.379.9900 www.rocknfishrestaurants.com

Paying homage to classic fish markets up and down the West Coast, Rock’N Fish opens its patio doors to spectacular views of the Pacific, while passersby are welcomed to a delicious view of the meal you’re eating. With the salty air flowing through the restaurant, you can never go wrong with fresh clams. A play on salty and sweet, the Rock’N Steamers are made with tender Manila clams sourced from Washington and cooked in wine with andouille sausage. Executive Chef Shaun Dry explains, “Since most Hefs are served with lemon or citrus, the lemon in the Widmer contrasts the dish and brings out a tanginess that complements the sweetness of the clams.” Rock’N Fish features everything a diner needs in

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THE PAIRING

a quintessential local beach spot. On the patio, everything is open and bright with the serene sounds of waves less than 200 yards away. The inside has a throwback, classic feel to it with the dark wood of the bar, the painted mermaids on the walls and the specials written on a chalkboard in various colors. The dish itself is just as bright on the outside, with tender clams, and a spicy kick from the andouille sausage.

The garlic cheese toast bodes well when all is left is the broth that’s ready to be soaked up and washed down by the beer.

With the salty air flowing through the restaurant, you can never go wrong with fresh clams. A play on salty and sweet, the Rock’N Steamers are made with tender Manila clams sourced from Washington and cooked in wine with andouille sausage.

ROCK’N STEAMERS + WIDMER HEFEWEIZEN

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Hot’s Kitchen 844 Hermosa Ave Hermosa Beach, CA 90254 310.318.2939 www.hotskitchen.com

With a room that feels like your neighbor’s souped-up garage, Hot’s Kitchen is the go-to place in Hermosa to hang out. Even your pompous foodie friends will love it! Multiple TVs with the game on, rock played across the house, people at the communal tables sharing tacos and beer, and an all-encompassing array of dishes that seem to be tailor-made for beer pairings. On the walls are retired taps that serve as mementos until they are featured again. The connected room features a collage by renowned photographer, Bo Bridges, with images that put you in the right mind of summer. What’s great about these items is that they are all perfectly suited to be paired with beer. The Shaky Beef Salad has a nice

fresh feel to it with a spicy kick that is helped by the crispy head of Unibroue’s La Fin du Monde. The Pretzel Loaves are served with homemade butter pickles and beer cheese. The saltiness of the loaves is sublime with the 24th Street’s hoppy bitterness.

The tacos are in a league of their own as the perfect beer combination with the varietals of flavors from the soft/crunchy texture of the shishito, the slight spiciness of the shrimp and the perfect balance of savory and spicy in the adobo pork. Each beer in the selection is often shifted out for new or returning beers, so there won’t ever be a shortage of variety in both the menu and the beer list.

PAIRING #1

PRETZEL LOAVES + STRAND BREWING 24TH STREET PALE ALE

PAIRING #2

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CRISPY SHRIMP, FRIED SHISHITO AND ADOBO PORK TACOS + BALLAST POINT SCULPIN I.P.A.

PAIRING #3

SHAKY BEEF SALAD + UNIBROUE BREWERY LA FIN DU MONDE

The Shaky Beef Salad has a nice fresh feel to it with a spicy kick that is helped by the crispy head of Unibroue’s La Fin du Monde.

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THE EXPERT:

THOMAS ELLIOTT, Co-Owner Q: Talk us through the creative direction of the restaurant.

Thomas Elliott: My motto is, “Know where your food comes from.” If you know where it comes from, you gotta start off knowing what it is. Nothing in here makes you go, what is that? It’s all very simple and basic. So how do you make something simple and basic, yet really exciting to eat, you know?

Q: The mussels included?

TE: Yes. The other thing is that everything has to be organic and sustainable and local whenever possible. The only thing that’s not local here are the coconuts, which come from Thailand, but we’re looking for a Mexican source because it’s closer. The requirement from me for the mussels is that they have to be as local as possible, so we get Carlsbad mussels that are sustainable. What people don’t know about mussels is that they actually improve the water environment that they’re in, so they’re beneficial to sea life, and they help rid the ocean of dead zones in the ocean where we’re polluting sections of the water. Mussels help reverse and clean the water around them, so mussels are good for you and the environment.

Venice Ale House 2 Rose Ave Venice, CA 90291 310.314.8253 www.venicealehouse.com

Situated right on the Venice Beach boardwalk, the Venice Ale House epitomizes Venice Beach’s artistic, free spirit aura with a mixed crowd of people taking in the sun on the patio. Outside, the soundtrack is typical of Venice Beach: A man in a poncho plays Hendrix covers to an amateurish degree not 10 steps from the patio. From inside, old Daft Punk plays, blocking out the bustle of the street. If Simmzy’s in Manhattan Beach is reminiscent of the Southern California surfer vibe, The Venice Ale House channels LA's skateboarding heritage that made neighborhoods like Venice Beach and Santa Monica beloved among locals. Across the walls are skate decks that have been cut up and designed into swimming fish. The Ale House promotes sustainability and local sources, which means the mussels are right from Carlsbad. El Segundo’s White Dog adds to the lightness of the mussels and refreshes your palate, while the bitterness of the Manzanita Pale Ale helps the richness of the avocado, aioli and tuna. The tuna itself is seared quickly on both sides leaving the cut soft and fresh in the middle.

Q: How many ingredients are in the dish?

TE: It’s our take on a traditional recipe called Mussels Sauvignon, which means the recipe comes from Sauvignon, France, and we use the white wine in that dish. I had one of the greatest compliments ever from a woman from that area who said that these mussels are every bit as good as, if not better than, the mussels from Sauvignon. So, it’s just a recipe I worked on while spending time in Alaska and fishing there. You can harvest mussels there, and I honed that recipe there over the years. It’s about balancing the flavors and the herbs and the sea salt—getting everything right in the dish.

Q: Talk us through the Ahi Tuna Sandwich.

TE: Again, it’s keeping it organic and traditional. The whole secret is ahi-grade yellowfin tuna. We don’t use bluefin because they’re 90 percent extinct. The yellowfin comes from Mexico, Hawaii and Fiji. It’s all about a great piece of fish, and any sushi chef will tell you that. We don’t skimp on our ingredients at all.

PAIRING #1 +

CARLSBAD MUSSELS SAUVIGNON + EL SEGUNDO WHITE DOG

PAIRING #2

SESAME CRUSTED AHI TUNA SANDWICH + MANZANITA PALE ALE

El Segundo’s White Dog adds to the lightness of the mussels and refreshes your palate, while the bitterness of the Manzanita Pale Ale helps the richness of the avocado, aioli and tuna. | NOVEMBER 2014 | 53

PHOTO BY: Dhrumil Desai

shop

Nov. 2014

57 SHOP EXPERTS From the Ground up, These Style Specialists Tell Us the Stories Behind Building Their Brands

66 LOCALE LOOKS We Hit up Three Unique LA Locations to Showcase Our Favorite FashionForward Fall Finds

87 THAT’S WHAT SHE SAID Exploring the Terrain of Three LA Neighborhoods to Find Where to Eat, Drink and Shop

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105 HOLIDAY GUIDE

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LOCALE LOOKS Layer Lair

ANGEL CITY BREWERY 216 S Alameda St Los Angeles, CA 90012 213.622.1261 www.angelcitybrewery.com

Presenting Our Extensive Guide of Gifts, Tricks and Picks for the Best in This Season’s Food, Drink, Fashion and Decoration

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NOVEMBER 2014

s m ea SEasy LEARNING THE ROAD TO SUCCESS OF THESE INNOVATIVE STYLE MAVENS AND DESIGNERS WRITTEN BY: GENESIS GONZALEZ PHOTOGRAPHED BY: ADAM GENTRY

| NOVEMBER 2014 | 57

My brothers and I have always been into the elements of what embodies the street wear and fashion brands today— everything from hip hop to breakdancing to certain things like skateboarding and graffiti. We’ve all been heavily apart of that growing up, so it only made sense for us to get together and form the brand.”

OMAR SAKR CREATIVE DIRECTOR, CIVIL CLOTHING

DUSTIN SAKR SALES MANAGER, CIVIL CLOTHING

CIVIL CLOTHING 310.686.1397 www.civilclothing.com

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CIVIL ENGINEERING When we are young, we find ourselves asking the question, what do we want to be when we grow up?

For most, it would be a doctor, astronaut, or even an actor. But for some, aspiring to take a true passion, and even a hobby into a thriving and fun career is an exciting journey to live for. For these brothers, turning their everyday joys of surfing, skateboarding and listening to music was the beginning of what would become a successful clothing brand known as Civil Clothing. Omar Sakr, along with his brothers Michael and Dustin found themselves enamored with all things creative and decided to take their unique love for fashion and create a brand based on the simple mantra of “Celebrate the Difference.”

Fashion affords a unique opportunity to be creative, have fun and express an individual style all our own. At Civil Clothing, fashion represents more than just great style, but the freedom to be creative and appreciate all differences. For Omar, Civil is about embracing a community.

Omar and his brothers have only just begun when it comes to creating their community brand of Civil Clothing. The journey has had its challenges and rewards, but with some brotherly support and creative passion, the brand remains focused and more driven to pave their way in the fashion industry and inspire other designers to find their true passion for creating.

Q: How does it feel to be a co-founder of a popular and trending clothing company?

Omar Sakr: It feels amazing! Every day we feel blessed, especially for myself that I can work with my brothers.

It is a family business, so being able to have a creative outlet that we can actually make into a profession is more than I could have ever asked for.

Q: How did the partnership come together and how is the dynamic?

OS: I was working in the industry doing a lot of design work for other brands in the action sports and street wear industry in the earlier 2000s. My brothers and I have always been into the elements of what embodies the street wear and fashion brands today—everything from hip hop to breakdancing to certain things like skateboarding and graffiti. We’ve all been heavily apart of that growing up, so it only made sense for us to get together and form the brand.

I do the creative design direction, and my brother Michael, who is basically our brand manager, runs the business aspect of everything, and my brother Dustin is our sales manager. Everyone does their part extremely well.

MICHAEL SAKR OPERATING MANAGER, CIVIL CLOTHING

Q: Creating a label can be both exciting and challenging. Did you have expectations going into it?

OS: We always push ourselves to do the best we can. We didn’t have set expectations of where we would be as far as a time frame. Being able to lean on each other was a big help and as far as where we are at today, we feel like we’ve made some really great strides to get to where we are at with branding and development of collections season after season.

We feel that we’ve come a long way from where we started, but we also know we have a long way to go.

to graffiti—but I think what sets us apart as a brand is the fact that we are about the “different.”

Everyone’s individual attributes come together to build community, which sets a civilization. We just try to push that as hard as we can and let people know that everyone is different in their own way. We support that whether it’s your cultural multiplicities or religion or sexual orientation. This brand includes everybody. It allows everyone to be themselves and who they are.

Q: In three words, how would you describe the brand’s style?

OS: Minimalistic. Athletic. Chic.

Q: What is the one staple piece everyone should have in their closet?

OS: A definite staple piece should always be your black or white tee.

Q: Civil Clothing designs both male and female fashions, but which is easiest to design?

OS: For me personally, being a design director and being a male, it’s a lot easier to design for men. But it’s a lot more fun to design for women. For me, women take more when it comes to fashion. They’re willing to try something new, whereas men are a little more reserved when it comes to trying something a little different. We’re always trying to push something a little different. We always have our staple pieces that are timeless classics that we put our twist on, but we always try to put something new into the mix.

Q: What advice do you have for aspiring designers looking to create their own label?

OS: The best advice I can give is to stay true to your original vision, even if the marketplace is going in a certain direction. If you feel strongly about what you’re doing, in time it will come back around. But if you’re doing something that is true to the brand, you can basically carve your own lane, and people will get it. You have to put in the time, and sometimes you have to trade in everything else you’re doing in your life for this one goal. It’s almost like giving up a lot of things that you see other people doing who have the typical 9-5 job—giving up the extra freedom to put in the work because you know you’re building something big, and you know you want to get to a certain point.

Like anything, you have to put work into it.

Q: How do you define success in the fashion industry?

OS: Anyone can define success in their own way, but for us, we define success by being able to get our point across. The lifestyle that we live, people are understanding that and like I said, we can make a living off of it. We’re not asking for everything, but if people are out there and they understand what the message of “Celebrate the Difference” is...that is super successful in our eyes.

Q: How does the brand stay current with the trends?

OS: We just try to follow our passion and what we’ve been doing and what we’ve known growing up— taking influences from both our childhood and our young adulthood. And, what we feel can implement our style with the lifestyle we live. We all surf, we are all athletic; we all play sports, and we are all heavily into music, so we take pieces of that and hope people can agree with us and help trend fashion.

Q: How would you define Civil Clothing?

OS: A street wear label with all the elements that pushes that subculture of everything, from sports

“It is a family business, so being able to have a creative outlet that we can actually make into a profession is more than I could have ever asked for.” | NOVEMBER 2014 | 59

I think the brand is what it is because it’s something I love and something I take a lot of pride in. At this point, I can’t really call it a job because it’s become my life.”

ANDREW POTASH CO-OWNER & CREATIVE DIRECTOR, THE AMPAL CREATIVE

THE AMPAL CREATIVE www.theampalcreative.com

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SIZE MATTERS California has its perks when it comes to inspiring the creativity and unique style of many designers. With beautiful beaches, vibrant lifestyles and all around perfect weather, those looking to create and take their passion to the next level are offered a sunny state filled with plentiful amounts of inspiration. A native Californian, Andrew Potash was inspired to bring to life his creative side, which runs in the family, and call attention to the unique and vibrant colors and patterns that fashion is and can be.

For Potash, his passion for style came in a perfect fit to top any outfit.

Potash is the co-owner and creative director at The Ampal Creative, a growing and ever popular hat brand that prides itself on creating the perfect fit for any size. Designed specifically in LA, the brand continues to make a name for itself as it grows not only in an array of designs from vintage to floral, but to its popularity overseas. To create and design this brand has become close to his heart, and every product has seen its fair share of time and dedication.

I even know that. But because of it, I think people recognize it as being pretty authentic, and because it’s so close to me, it shows in the product and the pride I take in it. Even my dad wears the hats and his friends love them, and they’re in their 60s.

Q: How has the brand grown since the launch in 2007?

AP: In the beginning, I was making 50 hats. I would go to the fabric store and see something I liked and buy a few yards of fabric and use it. Now, I’m at the fabric store, and if I see something I like, I have to buy it on the spot, and hope that we will have enough to make a run of hats. I’m working with a really good sales team; our distributor in Japan is great, and our sales rep, Greg, is doing a great job. We’re

The Ampal Creative prides itself on creating a product that can be appreciated and enjoyed by many. It is a hat brand that gives a unique style to any outfit. For Potash, starting out with 50 hats has turned into a true passion for creating sophistication in the accessories arena.

This is just the beginning for Potash, however, as he is motivated to grow this brand further, learn from past mistakes and maintain the right fit and style for everyone.

Q: What makes designing in LA so unique?

Andrew Potash: I think it’s one of the only places that you can do it.

We not only design it here, but almost all of our headwear is made in LA, including all of our patches and labels. I get all of the fabric within probably five miles of Downtown LA. If I were in New York, I would dread carrying rolls of fabric through the subway; it just seems like such a nightmare. Out here it’s really convenient, and I’m happy I can help support and keep this industry alive in California. We’re actually trying to expand beyond hats and become a full accessories company.

I’ve been trying to keep it close to LA, at least everything made in the US still. I love going to the factory and watching my product get made. The fact that it’s so close, any problems that we ever have I can be up there within an hour, and the problem can be solved that day.

Q: With so many designs and patterns, where does the inspiration come from in designing?

AP: I think our designs are inspired in part by my past and upbringing in California, but also by a lot of vintage stuff. Sometimes we create our own prints, but there’s something about a lot of the vintage prints that are perfectly imperfect and even with our patches a lot of times I base them off of old vintage ones I’ll find somewhere. A lot of times there’s something about it that if I were to design it myself I’d try to make it look perfect, but with these vintage ones there are cute imperfections in them whose quirkiness has an element to it that I really appreciate.

A big influence also would be my parents and my grandparents. Both my parents are very creative people, and grew up doing art projects, and even my grandpa would always build stuff. He was up the street and was always fixing things. He built his fishing boat in his garage. It’s kind of that DIY mentality that I think translates to where I am now.

Q: When it comes to designing a hat brand, are there some challenges to overcome?

AP: Especially starting out there were huge challenges. If you’re starting with t-shirts, you can count and depend on your t-shirt sticking and wearing well; you just have to worry about what you’re going to make the graphics look like, but the hat you have to both make look and fit well. In making sure the constructions were right, we had issues at the beginning with that. We’ve gotten to the point where it flows pretty smoothly now, but there are definitely a lot more challenges with the hat from a startup perspective. I’ve been doing so many hats, and worked for other people doing hats, so I can see the elements that need to go into it and kind of figure out how it’s all going to work together on a hat shape. One of the reasons I started Ampal was to get back to the fit size. It was around 2007 or 2008 that the market barely had any hats. Everyone was doing flex fit hats or limited fitted hats, but even those were really small sizes. I have a big head, and most of the other hats didn’t fit. I wanted to make not only a hat that looked good but also one that offered bigger sizes for someone with a bigger head and be able to find something that is cool. It’s been a challenge I enjoy.

Q: What do you think makes the brand so popular among consumers?

AP: I really don’t chase the trends. I make what I want to make, and I never put out anything I personally wouldn’t wear. When we put it out, there’s passion behind it and a story behind it. It’s put out for a reason, not just to fill out a category. As I said, I hold it too close to myself, and

I really don’t chase the trends. I make what I want to make, and I never put out anything I personally wouldn’t wear. When we put it out, there’s passion behind it and a story behind it. slowly and surely expanding across the US. Overseas, Japan has been a really good growth opportunity for us. It definitely was one of my goals in the beginning to sell to Japan. I’m half Japanese myself, but that wasn’t the direct reason. I’ve always really appreciated the brands that come from Japan and the attention to detail and heavy attention to what the backstory of a brand really is. This summer, we did two hats just for Ron Herman Japan, and I never thought I would be able to do that. It’s really something I’m proud of. I’m hoping to keep the growth going. We’re starting to grow in Korea, Singapore and Australia. The next areas are Europe and Canada. I’ve never wanted to blow Ampal out, but I think there is room for us to expand both domestically and internationally; however I don’t ever want to compromise the quality of the brand for the sake of expansion.

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

AP: There are just so many things. I occasionally get emails and letters from people thanking me for the hats and for putting a good quality product on the market. I even got one from a girlfriend once thanking me for making her boyfriend look good in the hats. Just things like that; where people actually take the time to write in not knowing if it’s even going to me, but writing to a company; it’s the fact that they would make that effort. When I’m browsing through Instagram or anything like that, I’m always happy to see people posting it and sharing it. The other thing I’ve really enjoyed and gotten a lot out of is the people I’ve met and where the company has taken me along the way. I’ve gotten to work with some really cool people and do some really cool traveling to Japan, Australia, Bali and Europe.

Q: What is the best advice you’ve received while working in the fashion industry?

AP: Do it because you love it! I don’t do it for the money. There are definitely aspects of it that I don’t enjoy, but I’ve met amazing people through this, gotten to travel, and I think if I ever didn’t do it because I loved it, it would show. I think the brand is what it is because it’s something I love and something I take a lot of pride in. At this point, I can’t really call it a job because it’s become my life.

Q: In three words, how would you describe your style?

AP: Quality. California. Casual.

Q: Lastly, if you weren’t designing hats today, what else would you like to do?

AP: I don’t know what I would be doing if I weren’t doing this. I’d try to do something creative; I don’t want to work in an office, I’ve done that.

I like the freedom of working independently.

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VERONICA WELCH PRESIDENT & CO-FOUNDER, STYLE FASHION WEEK

STYLE FASHION WEEK www.stylefashionweek.com

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CATWALK QUEEN Los Angeles is best known for its Hollywood trademark of A-list talent, glamorous red carpets, and of course, Beverly Hills housewives. However, the city of angels is also known as a fashion powerhouse. Veronica Welch has turned the lights and camera of Hollywood to the catwalk with Style Fashion Week. Recognized as the official LA Fashion Week, the event brings attention to the world of high fashion, aspiring designers, and a once in a lifetime occasion thought only to be experienced in The Big Apple.

LA is home to great talent and creative individuals with a passion for all things style.

For Veronica, there were no limits or boundaries to where fashion could be enjoyed and respected. It was about creating an opportunity where a diverse group of designers, models, students of fashion, and fashion lovers could come together and just have fun. Each season gets bigger and better and with the help of a stylish city filled with big dreams and even bigger talent, Style Fashion Week continues to outshine itself each season.

Q: What was the motivation behind creating Style Fashion Week in LA? Veronica Welch: The motivation was to create a platform for designers and brands to showcase on. I feel like obviously New York has their fashion week, Milan has their fashion week and Paris has theirs. There are so many great fashions around the world, so how could Los Angeles, which is the hub of fashion and entertainment, not have a platform for designers and brands to showcase on? It didn’t make sense to me. This is just a few years after Mercedes stopped doing shows in LA, so I decided that I wanted to be the person that brought it all back and that created something for the industry.

Q: How do you top each year’s production of Style Fashion Week?

VW: That is the challenge. That is the goal every year, within each year too. You have a week of designer shows; you have a week of designers, a week of just thousands of people. How do you keep people coming back for more? I think we’d all admit that after you’ve seen a few fashion shows, it’s really not that exciting, so how do you create the entertainment? How do you create everything around it to keep people wanting to come back? That is our goal. So every year it differs from the designers, the energy, the showcasing, the different performances and the music elements. I think everything varies from season to season to keep people on their toes.

Q: Every event takes teamwork. How do you maintain team morale and creativity?

VW: Honestly, it’s really about creating a team that is loyal and passionate about what we’re doing. So, if I think about what each person is wanting to get out of it, and put them in a position where they can learn to become better at something, that fulfills an ultimate greater goal for themselves as well as the team. It keeps people working hard and enables them to put forth all of their love and their passion to create something extremely powerful.

in doing all of the PR and marketing for them. We work together with their showrooms, inviting buyers; we work with them in inviting guests. It’s really everything from A-Z. We make it very, very easy. I would say one of the things that deters designers from ever showing is that they feel like it’s so much work, like it’s so overwhelming.

We help to hold their hand through the entire process so that it’s a great experience, and they come back again for more.

Q: What makes LA fashion so unique?

VW: It’s beautiful. It’s very happy, sunny and has a great energy. I would say the lifestyle of Southern California is very much reflected in what we build for fashion week.

People come in a good mood, ready to enjoy themselves, to network and spend time together and to be entertained with these different shows. It’s very different from New York, because a lot of time in New York shows you rush through all the traffic to go see a fashion show for the last 15 minutes, and you rush out to go see another.

It seems like a very stressful ambience. Whereas ours, you come, you spend time together, we have an open bar, and we have live music. We have incredible fashion designers; we have celebrities, and we have media, so it’s an overall experience.

Q: Where would you like to see Style Fashion Week in the next five years?

VW: I would love to see it as a globally respected fashion hub or fashion mecca. I think Los Angeles is definitely well on its way. it’s been so funny, because now after four years you should see how many emails we get on a daily basis from local, national, and international designers that want to be a part of what we’re building.

Q: With all the events you’ve overseen, what has been your favorite moment?

VW: There have been so many along the way. Our first season was just incredible because of how it all came together. I remember starting out in the back of my friend’s office with four volunteers, but it was a huge success! On year two, when we were outgrowing our first venue, and we had to move to LA Live, that was huge. We’ve been there now for two years, and we’re already completely outgrowing that. Also, having the mayor come do our opening ceremony last season was a huge blessing. Just listening to the mayor say all these incredible things about what we built to change the industry, and what we’re doing for the city of Los Angeles in fashion was exciting.

Q: What would you say to those looking to achieve their goals as you achieved yours?

VW: Go for it! Whatever it is you want to become in life, whatever it is that you dream of doing, just do it. We are all capable of accomplishing anything and everything we dream to be if we allow ourselves to do it.

Q: How do you overcome challenges that arise at Style Fashion Week as well as other events?

VW: I mean, we have to deal with it. The best thing is to take everything for what it is. We try to minimize the drama, and if there’s an issue, it’s really just to talk through it and to find a solution. I don’t believe in excuses, and so that means there has to be a solution for everything that we do.

Q: Can you share with us what it’s like to work with the designers during Style Fashion Week?

VW: Once they sign up with us, we basically walk them through the entire process from start to finish of their show. The one thing that we do provide is the very turnkey solution for designers to showcase. We provide everything that they need from the production, to front of house, to back of house, to dresses. We help them set up their castings, and we work together with their PR teams

“I would say the lifestyle of Southern California is very much reflected in what we build for fashion week. People come in a good mood, ready to enjoy themselves, to network and spend time together and to be entertained with these different shows.” | NOVEMBER 2014 | 63

FREENOTE CLOTH 31681 Camino Capistrano, Ste 103 San Juan Capistrano, CA 92675 949.481.5460 www.freenotecloth.com

MATT BRODRICK CO-FOUNDER, FREENOTE CLOTH

ANDREW BRODRICK CO-FOUNDER, FREENOTE CLOTH

FREENOTE CLOTH 31681 Camino Capistrano Ste 103 San Juan Capistrano, CA 92675 949.481.5460 www.freenotecloth.com 64 |

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BRAND OF BROTHERS If you look at the clothes in your closet, do you know where all of your items were made and by whom? Not many of us do. This gap in connection between clothing and consumer begs the question: where is fashion heading? There is always a new trend, a new designer and a new boutique that is the latest “it” factor. Whereas apparel used to be made to withstand, today it is often made simply to sell, making it hard to trust the quality of the clothing.

Q: Tell us how you came up with the name Freenote Cloth?

MB: My brother and I wanted a name that was recognizable and easy to pronounce. One of the influences I had was Blue Note Records, an old jazz recording studio in Detroit. Andrew had the idea [for the words] “free” and “noteworthy.” You can’t deny the name is very American and, since we make all of our stuff in America, it made sense.

Harping on the necessity for timeless, well-made apparel, brothers Matt and Andrew Brodrick have created a classic American menswear brand that is both practical and comfortable as well as stylish. Founded in 2013, Freenote Cloth is manufactured exclusively in the United States. You can trust both the durability and the authenticity of this all-American brand.

Q: What is an interesting fact about denim that most people might not know?

AB: Raw denim is built not to be washed. If you want to break in your jeans, the authentic way to make your own wear patterns is to not wash them. It’s like breaking in a new pair of gloves that you want to conform to your hands.

The majority of our denim is raw, but we definitely have a mix of washed denim as well.

Q: How does Freenote Cloth differ from other men’s fashion brands?

Matt Brodrick: One thing that Andrew and I believe in is using the very best Q: Who is an American icon that you look to for style inspiration? ingredients and building it the way it used to be built. The price points are higher, AB: The fictional character of Rocky Balboa in his younger days. He was the but our jeans will last you as long as the fit is still in style. We people’s champ and didn’t play dress-up. He wore beat up have an in-house pattern maker, so all of our fits are custom black pants and a black sweatshirt. We don’t want to make We’re not trying to be a to us. They’re 100 percent selvedge denim using classic denim a product that feels like we are playing dress-up, or looks modern, prim and proper men’s weaving techniques. like we are in the railroad days. The guts of our brand are line. A little more rock and roll, wearable product.

Andrew Brodrick: Matt and I can also be ourselves in this a little more dusty, we want to industry. We are a little more rough around the edges. We’re Q: What type of consumer are you gearing your brand towards? be more transparent to who we not trying to be a modern, prim and proper men’s line. A little AB: There are two parts. You don’t have to be a wealthy person are and what we believe in. more rock and roll, a little more dusty, we want to be more to buy our product, and you just have to embrace the idea transparent to who we are and what we believe in. Having that that less is more—quality over quantity. What’s the difference grittiness makes us different than other menswear brands. It’s nothing against between buying one pair of our jeans that will last you for a few years versus five them. We aren’t saying it’s our way or the highway; we just want to stay true to pairs of jeans that cost $60 each? who Matt and I are.

Of course we are also tapped into the wealthy customers that can afford as many Q: Tell us about your choices of fabrics for shirts. wardrobes as many seasons as they like, but we want it to be affordable for MB: Japanese fabrics are supplying the best in the men’s contemporary world. like-minded individuals. It’s a great thing to own less. It’s less stress and less From the dye they use to the time of day that they actually color the fabrics, it’s possession, and I think that’s something nice to tap into. meticulously done. We went to a fabric show and found the best plaids, the best Q: Name three local shops where Freenote Cloth can be purchased? prints and the nicest chambrays. High-end brands like Ralph Lauren’s Double RL AB: Look for us at Lone Flag in Del Mar, North Menswear in Laguna Beach and and J.Crew use them for their nice collections. Some of our custom buttons on Orn Hansen in Long Beach. our shirts are made out of real bone and horn. They have characteristics that you WRITTEN BY: KATIE WATFORD | PHOTOGRAPHED BY: LIANNE WHEELOCK can’t get from plastic. Everything we use is the nicest we can find.

Layer Lair Stand Out From the Hustle and Bustle With These Fierce Fall Looks at Three Unique City Sites

WRITTEN BY: BAILEY MEYERS PHOTOGRAPHED BY: DHRUMIL DESAI STYLED BY: BRITTANY HART HAIR & MAKEUP BY: JENNIFER GONZALEZ MODEL: Ricky Medina of ReFresh Talent Agency, www.refreshtalent.com

We scoured Los Angeles for the coolest urban-chic hangouts and wound up hunting for treasure at vintage warehouse Urban Americana, tasting beer at Angel City Brewery, and sleeping under the stars at the Hollywood Roosevelt hotel. Pairing edgy, rockstar looks from Hip’tique, Laurenly Boutique, Kimberly’s Collection and Black Swan Clothing with classically vintage pieces from Urban Americana, we bring you the best and the boldest of the LA scene.

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HOLLYWOOD ROOSEVELT 7000 Hollywood Blvd Los Angeles, CA 90028 323.466.7000 www.thompsonhotels.com | NOVEMBER 2014 | 67

Freshly renovated and loaded with delicious craft brews, Angel City Brewery is our new go-to for a pint (or three). Surrounded by the Arts District’s distinctly eclectic murals and lined by an awesome variety of carefully partnered food trucks (the schedule for which is available on the brewery’s website), Angel City Brewery is like an adult wonderland.

Whether you want to sample one of their meticulously curated beer flights, take a tour of the facilities or settle in for a rousing game of Jenga, Angel City Brewery has something for everyone.

ANGEL CITY BREWERY 216 S Alameda St Los Angeles, CA 90012 213.622.1261 www.angelcitybrewery.com

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CLOTHING PROVIDED BY: Top, Sweater, Clutch & Heels Kimberly’s Collection www.shopkimberlys.com Skirt Laurenly Boutique www.laurenly.com | NOVEMBER 2014 | 69

ANGEL CITY BREWERY 216 S Alameda St Los Angeles, CA 90012 213.622.1261 www.angelcitybrewery.com

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CLOTHING PROVIDED BY: Top, Sweater, Clutch & Heels Kimberly’s Collection www.shopkimberlys.com Skirt Laurenly Boutique www.laurenly.com | NOVEMBER 2014 | 71

ANGEL CITY BREWERY 216 S Alameda St Los Angeles, CA 90012 213.622.1261 www.angelcitybrewery.com

CLOTHING PROVIDED BY: Beaded Jacket & Heels Kimberly’s Collection www.shopkimberlys.com Flannel Shirt Hip’tique www.hiptique.com Jeans Laurenly Boutique www.laurenly.com

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HOLLYWOOD ROOSEVELT 7000 Hollywood Blvd Los Angeles, CA 90028 323.466.7000 www.thompsonhotels.com

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CLOTHING PROVIDED BY: Jacket, Skirt & Clutch Hip’tique www.hiptique.com Blouse & Heels Kimberly’s Collection www.shopkimberlys.com | NOVEMBER 2014 | 75

HOLLYWOOD ROOSEVELT 7000 Hollywood Blvd Los Angeles, CA 90028 323.466.7000 www.thompsonhotels.com

CLOTHING PROVIDED BY: Jacket, Skirt & Clutch Hip’tique www.hiptique.com Blouse & Heels Kimberly’s Collection www.shopkimberlys.com

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HOLLYWOOD ROOSEVELT 7000 Hollywood Blvd Los Angeles, CA 90028 323.466.7000 www.thompsonhotels.com

Mid-century meets modern at the Hollywood Roosevelt, a glamorous (but never overdone) hotspot in the heart of Tinseltown. Originally opened in 1927, the gorgeous hotel has a ton of interesting history—it was the site of the very first Academy Awards, which it uses to color its thoroughly modern makeover; an all-over renovation that brings classic glitz and gloss to the 21st century. Whether you’re staying the night or just visiting one of their raucously fun pool parties, the Hollywood Roosevelt is sure to enchant.

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CLOTHING PROVIDED BY: Jacket, Skirt & Clutch Hip’tique www.hiptique.com Blouse & Heels Kimberly’s Collection www.shopkimberlys.com | NOVEMBER 2014 | 79

CLOTHING PROVIDED BY: Kimono Black Swan Clothing www.blackswan.clothing Top & Pants Hip’tique www.hiptique.com Ring & Bracelets Laurenly Boutique www.laurenly.com Heels Kimberly’s Collection www.shopkimberlys.com Vintage Necklaces Urban Americana www.urbanamericana.com

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URBAN AMERICANA 1345 Coronado Ave Long Beach, CA 90804 562.494.7300 www.urbanamericana.com

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Nestled among Mexican restaurants and auto shops, just blocks from the Pacific Coast Highway, is the biggest treasure chest we’ve ever seen. Urban Americana is a massive, 16,000-square-foot warehouse space, stuffed (but never claustrophobic) with a gorgeous variety of antique furniture, clothing and curios. Redecorate your home, replace your wardrobe, or just get lost exploring the cavernous space.

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CLOTHING PROVIDED BY: Dress, Jacket, Clutch & Heels Kimberly’s Collection www.shopkimberlys.com Bracelet Laurenly Boutique www.laurenly.com

URBAN AMERICANA 1345 Coronado Ave Long Beach, CA 90804 562.494.7300 www.urbanamericana.com

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CLOTHING PROVIDED BY: Dress, Jacket, Clutch & Heels Kimberly’s Collection www.shopkimberlys.com Bracelet Laurenly Boutique www.laurenly.com

URBAN AMERICANA 1345 Coronado Ave Long Beach, CA 90804 562.494.7300 www.urbanamericana.com

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!

THAT’S WHAT SHE SAID

a e k Ta SPECIAL EDITION NEIGHBORHOODS

F O OUT

E M PRI

THE B A R S, E H UES T SING OUTIQ B W E O H R B AND T EST COOL TORES S 'S K A L O F BO REE O ODS OF TH ORHO B H NEIG

BRÜ HAUS 11831 Wilshire Blvd Los Angeles, CA 90025 310.473.2337 www.bruhauspub.com

WRITTEN BY: BAILEY MEYERS PHOTOGRAPHED BY: LIANNE WHEELOCK STYLED BY: STYLE BY F.E.A MODEL: TASHA COURTNEY of Brand Model & Talent Agency, www.brandtalent.net | NOVEMBER 2014 | 87

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BRÜ HAUS 11831 Wilshire Blvd Los Angeles, CA 90025 310.473.2337 www.bruhauspub.com

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We counted over 30 brews on tap at this trendy hotspot, and that’s not including the seemingly endless selection of bottled beers.

CLOTHING PROVIDED BY: Black knit Estell Boutique www.estellboutique.com Leather look leggings Express www.express.com

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1. BRÜ HAUS 11831 Wilshire Blvd, Los Angeles, CA 90025 310.473.2337 | www.bruhauspub.com

We always appreciate a decent beer selection when we go out. At BRÜ HAUS, though, the beer selection is more than decent—it’s straightup magical. We counted over 30 brews on tap at this trendy hotspot, and that’s not including the seemingly endless selection of bottled beers. We sat on the patio and soaked up the sun with our choices, helpfully suggested to us by our waiter. BRÜ HAUS is an ideal spot for anyone from the casual beer-drinker to the craft brew aficionado.

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NATIVE KNOWLEDGE: Most of the beers are German or Belgian, but BRÜ HAUS also rotates in a variety of American craft brews.

SWEET CRUSH ICE BAR 11753 San Vicente Blvd, Los Angeles, CA 90049 310.820.0607 | www.sweet-crush.com

Stop in for a treat at this tasty spot. We tried the Earl Grey Sweet Crush—totally delicious.

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RAG & BONE 11715 San Vicente Blvd, Los Angeles, CA 90049 310.820.0754 | www.rag-bone.com

The Brentwood extension of the New York men’s and women’s clothing retailer offers all of the same amazing clothes without the NYC attitude from the salespeople.

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BLACK MARKET 2023 Sawtelle Blvd, Los Angeles, CA 90025 310.966.1555 | www.blackmarketla.com

An urban-chic treasure trove, Black Market is your go-to for edgy-cool clothes, accessories and knickknacks.

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Q’S BILLIARD CLUB 11835 Wilshire Blvd, Los Angeles, CA 90025 310.477.7550 | www.qsbilliardclub.com

A good bar with good billiards that makes us wonder why all bars don’t have pool tables. Grab a pint and a pal and square off in this downtown dive.

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BAR TOSCANA 11633 San Vicente Blvd, Los Angeles, CA 90049 310.826.0028 | www.bartoscana.com

What’s that you say? Authentic Italian pizza in the heart of Brentwood?

And they’ve got incredible cocktails? Where do we sign up?

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PAUL’S UNIQUE CREATIONS 11773 Santa Monica Blvd, Los Angeles, CA 90025 310.479.4154

Paul isn’t kidding about his unique creations. His flower arrangements are beautiful and are sure to stand out from other cookie-cutter bouquets.

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SUSHI SASABUNE 11917 Wilshire Blvd, Los Angeles, CA 90049 310.478.3596 | www.sushisasabune.tumblr.com

Fresh, authentic sushi. If you’re feeling adventurous, try their “Omakase” meal—the chef picks what he wants to serve you, and it’s always incredible.

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LADY CHOCOLATT CAFE 12008 Wilshire Blvd, Los Angeles, CA 90025 310.442.2245 | www.chocolatt.com

This is a delicious Belgian chocolate cafe. Sip rich, house-made hot chocolate and read a book from their lounge area, or grab an assortment of truffles to go.

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8 ESPRESSOS 11901 Santa Monica Blvd, Los Angeles, CA 90025 310.479.4533 | www.8espressos.com

A great place to grab a specialty latte, pull up a chair, and enjoy the free wi-fi. Work on your screenplay or sip an espresso on your lunch break.

CULVER city PUBLIC SCHOOL 310 9411 Culver Blvd, Culver City, CA 90232 310.558.0421 | www.publicschool310.com

Let’s get this out of the way first: Public School 310 is not actually a school. It is, in fact, an awesome, super-cool restaurant with vaguely education-themed decor (microscopes, globes and textbooks line the walls). The dim lighting and raucous atmosphere make Public School 310 a great hangout, and the delicious food and drink is an added bonus. We munched on Bacon Cheddar Tots, sipped on Melonators, and walked away full and happy.

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NATIVE KNOWLEDGE: Be sure to snag a reservation for the dinner rush! This spot gets popular—and crowded.

ATTIRE LOS ANGELES 5879 Washington Blvd , Culver City, CA 90232 310.287.2333 | www.attirelosangeles.com

One of the really spectacular things about Attire Los Angeles is its exemplary customer service. The moment we walked into the store, we were offered a beverage. The staff is beyond friendly, and very helpful. We’re definitely going back. It doesn’t hurt that the clothes were also incredibly cute!

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CONSERVATORY FOR COFFEE, TEA & COCOA 10117 Washington Blvd, Culver City, CA 90232 310.558.0436 | www.conservatorycoffeeandtea.com

This is coffee and tea for the discerning palate. We sipped a Mexican Mocha and could taste every perfectly chosen spice.

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BLIND BARBER 10797 Washington Blvd, Culver City, CA 90232 310.841.6679 | www.blindbarber.com

If you’re in the mood for something with an old-school feel, check out Blind Barber, a combination barber shop and speakeasy.

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SURFAS CULINARY DISTRICT 8777 Washington Blvd, Culver City, CA 90232 310.559.4770 | www.surfasonline.com

Surfas is a one-stop shop for any chef, from the home cook to the professional. Their selection and their knowledgeable staff make it hard to leave empty-handed.

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ARCANA: BOOKS ON THE ARTS 8675 Washington Blvd, Culver City, CA 90232 310.458.1499 | www.arcanabooks.com

Spend a day lost in the pages of the books in this awe-inspiring collection, housed in the most modern bookstore we’ve ever seen.

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THE WALLACE 3833 Main St, Culver City, CA 90232 310.202.6400 | www.thewallacela.com

For a unique and unforgettable meal, be sure to swing by The Wallace, where you can chow down on jarred Chicken Liver Mousse and Roasted Bone Marrow. Wash it all down with one of their many expertly crafted cocktails.

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ANONYMOUS LA CLOTHING CO. 3305 Motor Ave, Los Angeles, CA 90034 310.876.1148 | www.anonymousla.com

A casual, upscale clothing store with a rockabilly vibe and a wide selection of men’s and women’s clothing and accessories.

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COPENHAGEN PASTRY 11113 Washington Blvd, Culver City, CA 90232 310.839.8900 | www.copenhagenpastry.com

Tempt your sweet tooth in an authentic Danish bakery with the most melt-in-your-mouth treats this side of the Atlantic Ocean.

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LUNDEEN’S 9726 Washington Blvd, Culver City, CA 90232 310.842.8400 | www.lundeensgifts.com

Find unusual, wacky gifts for everyone in your life—yourself included—at this fun and quirky novelty store.

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The dim lighting and raucous atmosphere make Public School 310 a great hangout, and the delicious food and drink is an added bonus.

CLOTHING PROVIDED BY: Denim shirt jacket & Floral print dress Hip'tique www.hiptique.com Black hat Wasteland www.shopwasteland.com

PUBLIC SCHOOL 310 9411 Culver Blvd Culver City, CA 90232 310.558.0421 www.publicschool310.com

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BODEGA WINE BAR 814 Broadway, Santa Monica, CA 90401 310.394.3504 | www.bodegawinebar.com

Bodega Wine Bar is a rare gem: an unpretentious wine bar that offers a better vino selection than any snooty wine bar we’ve ever been to. Bodega has a casual, fun atmosphere and plenty of shareable food—perfect for a night out with friends. The music’s good, the conversation’s good, the staff is friendly and helpful and the wine... oh, the wine is amazing. (If wine isn’t your speed, they also have a great beer and cocktail selection. But, come on—it’s a wine bar!)

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NATIVE KNOWLEDGE: Pair your drink of choice with the Bacon Wrapped Medjool Dates for a sweet and salty finish.

ESTELL BOUTIQUE 908 Montana Ave, Santa Monica, CA 90403 310.395.1506 | www.estellboutique.com

Estell offers an expansive selection of sophisticated clothes for the modern gal from a wide variety of independent retailers. The pieces are gorgeous and unique, and are sure to stand out from standard mass-produced fare.

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WASTELAND 1330 4th St, Santa Monica, CA 90401 310.395.2620 | www.shopwasteland.com

Wasteland, as it happens, is anything but. The store, originally from Berkeley, operates like a higher-end Buffalo Exchange, selling a combination of new pieces and vintage finds. We loved Wasteland’s punk rock, cool-girl aesthetic, and adored their expertly curated selection.

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BARKOWSKI 2819 Pico Blvd, Santa Monica, CA 90405 310.998.0069 | www.barkowski.com

A quality, hipster bar (in the best way possible). The walls are, of course, peppered with Bukowski quotes, so bring your reading glasses.

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BRAT 1938 14th St, Santa Monica, CA 90404 310.452.2480 | www.bratstore.com

The selection at Brat manages to be both top-notch and affordable.

No wonder it was voted Most Loved Independent Business!

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TO WAG FOR 1123 Montana Ave, Santa Monica, CA 90403 310.656.9663 | www.towagfor.com

Local, high-quality goods for the discerning pet owner. To Wag For offers that cute boutique feel…for Fluffy!

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GOGA 2710 Main St, Santa Monica, CA 90405 843.209.4848 | www.shopgoga.com

GOGA, owned by Project Runway’s Gordana Gehlhausen, is absolutely brimming with the designer’s beautiful, handmade pieces, bright with the prints Gordana is known for.

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THE BLUES JEAN BAR 1409 Montana Ave, Santa Monica, CA 90403 310.393.4100 | www.thebluesjeanbar.com

An amazing concept. Slide up to the literal bar and order up a pair of jeans. Denim shopping without the hassle? Yes, please!

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HENNESSEY + INGALLS BOOKSTORE 214 Wilshire Blvd, Santa Monica, CA 90401 310.458.9074 | www.hennesseyingalls-hub.com

Swing by the largest independent bookstore in the US and get lost in the shelves. Be sure to check out the extensive art and architecture sections!

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HIP’TIQUE 2727 Main St, Santa Monica, CA 90405 310.399.6106 | www.hiptique.com

Hip’tique is an impeccably decorated store that carries gorgeous, impossibly chic clothes. It’s an East Coast transplant, and there’s an obvious edge to their offerings. The pieces have clean lines and bold patterns, yet still remain refreshingly girly and feminine.

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CLOTHING PROVIDED BY: Maxi dress Estell Boutique www.estellboutique.com Hat & leather jacket Wasteland www.shopwasteland.com

w Bodega has a casual, fun atmosphere and plenty of shareable food—perfect for a night out with friends.

BODEGA WINE BAR 814 Broadway Santa Monica, CA 90401 310.394.3504 www.bodegawinebar.com | NOVEMBER 2014 | 93

Universal

APPEAL UNCOVERING THE POSSO UNIVERSE OF DJ AND DESIGNER DUO MARYLOUISE PELS AND VANESSA GIOVACCHINI

WRITTEN BY: KYLE ANDERSON PHOTOGRAPHED BY: COREY WILSON STYLED BY: SAMANTHA BURKHART MAKEUP & HAIR BY: BRIE LEACH FOR MAKE UP FOR EVER PHOTO SHOOT LOCATION: ANDAZ WEST HOLLYWOOD

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ANDAZ WEST HOLLYWOOD 8401 Sunset Blvd West Hollywood, CA 90069 323.656.1234 www.westhollywood.andaz.com

MARYLOUISE APPAREL PROVIDED BY: Versus www.Net-A-Porter.com ACCESSORIES PROVIDED BY: Choker Pluma www.pluma-italia.com Rings Amanda Marmer www.amandamarmer.com VANESSA APPAREL PROVIDED BY: The Kooples www.nordstrom.com ACCESSORIES PROVIDED BY: Bangle, earrings & rings Matthew Campbell Laurenza www.mcldesign.net Belt The Way We Wore www.thewaywewore.com | NOVEMBER 2014 | 95

MARYLOUISE APPAREL PROVIDED BY: Sweatpants The Kooples www.nordstrom.com Heels Shoe Cult www.nastygal.com Bralette Out Incorporated www.outincorporated.com ACCESSORIES PROVIDED BY: Ring Matthew Campbell Laurenza www.mcldesign.net Earrings Givenchy www.givenchy.com

VANESSA APPAREL PROVIDED BY: One-piece The Ruby www.the-ruby.com Shorts Neiman Marcus www.neimanmarcus.com Heels Shoe Cult www.nastygal.com ACCESSORIES PROVIDED BY: Bracelets Matthew Campbell Laurenza www.mcldesign.net

“We think a lot of fashion is way too serious. Real style is about taking risks to project who you want to be with your own attitude. To us, that’s what LA style is all about. It’s not about who you're wearing; it’s about what you're wearing. The only who you should be wearing is yourself.”

— MARYLOUISE PELS

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T

here is a fantastically trendy duo with the ones and twos at their fingertips who also designs leather accessories that have been worn by the likes of Rihanna, Katy Perry and the Beckhams.

I’m talking about the women of POSSO.

These dynamic DJing designers show no signs of slowing down and gave me a look inside of what they refer to as “POSSO Universe.” Marylouise Pels and Vanessa Giovacchini have been besties since high school. Both women come from very creative backgrounds that got the ball rolling into what has become this amazing world of DJing at festivals like EDC in Vegas and Ultra in Miami, and designing a line with Volcom. They’ve been designing clothes since the age of 15 and got their start DJing in 2008. They're also weekly contributors to Style.com, where you can read their candid view on fashion, music and traveling. In terms of their music style, they fall under the EDM category. And though electronic dance music seems to be the norm these days, these girls were playing at clubs when the genre was still underground and mostly referred to as techno. In 2007, they reinvented "spats," which are leather covers to go over your shoes and were popular in menswear in the late 19th and early 20th century. Successfully selling their line to celebrities, they found a market and filled it while being unique in designing something that hadn’t been around for about 100 years. POSSO means “I can” in Italian, and is their mantra as hardworking individuals who live for inspiring others by doing what they love.

Q: It is so very cool that both of you stem from these sort of classic creative hobbies, playing piano and writing poetry. When did that start for you?

Marylouise Pels: My aunt, who is still one of my favorite people on the planet, was an incredible piano player, and when I was little I was obsessed with her and wanted to do everything she did. When I was four, she taught me how to play Beethoven and from then on I was classically trained and took lessons through high school.

Vanessa Giovacchini: Growing up, I was always reading and writing (probably the worst emo poems ever), but at my college, I got really into poetry and took the course every semester. At Whittier College (where the mascot is ironically the Poets) they had a really cool program with a few professors that lived on campus. Every Tuesday my poetry professor would host a poetry reading at his house where a well-known poet would come, and we would all go out to dinner or make dinner and then they would give a reading. It was cool to have poetry be such an alive part of my life when today, poetry's rockstar moment in culture has passed. I didn't really know what I was going to do with all that poetry study at the time, but I am so thankful for it now when we are writing music.

Q: Can you tell me how you got your start up in the DJ world?

MP: We’ve been DJing together since 2008, when there were basically five music blogs and electronic music was still pretty underground. Of course, there was Daft Punk that sparked the whole thing, and then acts like Justice, Mstrkrft and Simian Mobile Disco started playing smaller clubs in LA. It was a really exciting time in the scene because no one knew how to categorize what was happening in dance music. Most DJs back then weren’t producing; then the shift happened to producers becoming DJs. We started writing our own music in 2010 on the piano, and a lot of it had a dramatic modern cabaret flare and blues based vocals. We’ve sung, and played keys live at festivals before, and when our new music comes out we will be focusing on touring our music live.

Q: Describe your first experience playing live as a DJ duo. Where was it and how long ago?

VG: Hyde in West Hollywood in 2008. It was a scene-y spot, really small with good vibes, and for some

reason they let us play whatever we wanted, which at the time was a mix of classic house, obscure disco and funk—stuff from Calvin Harris’ first album, and electro/ blog house.

Q: Describe your sound in three words.

MP: Aggressive. Uplifting. Dramatic.

Q: Who are some of your musical inspirations?

VG: In high school, we had a deep Led Zeppelin obsession along with all classic rock and Chicago blues guys (we’re from a small country town in Northern California). Wanda Jackson, Tom Petty, Pink Floyd, Stevie Nicks and Bob Dylan are all musical inspirations for us. On the dance side, more recently we’re into Mercer, Don Diablo, Arty, Hard Rock Sofa, Calvin Harris, Firebeatz and Brass Knuckles.

Q: What advice can you give to DJs in this highly competitive field who are starting out and trying to get their name out there?

MP: People write us about this on Facebook a lot.

We like to simplify it like this: Number one, know who you are and what you want to say through your music. Number two, don’t try and replicate your favorite producer—work hard on defining your sound. Number three, don’t care what other people think and speak your truth and be genuine with your use of social media.

Q: You’re on tour right now with destinations like Indonesia and China. How has it been so far? What has been the most amazing thing you’ve seen?

VG: We’re writing you from Singapore right now. We have a few days off here. We just wrapped up three shows through mainland China and are headed out to Jakarta, Hong Kong, Taipei and Saigon. The day we arrived in China, student protests began in Hong Kong against the government. There is no access to google in China, or YouTube, Twitter or Facebook unless you can afford to pay for access to a proxy server. They are allotted Instagram though, but because of the protests, the government shut down Instagram access because they don't want people sharing images from the protest. We live in a place where we can dress how we want, say what we want and share it with the world on social media. There are places in the world where that right doesn’t exist, so being cut off from that really put things in perspective for us. We like to connect with our fans. They’re like our family, so it was really emotionally stifling.

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VANESSA APPAREL PROVIDED BY: Jacket Palace Costume www.palacecostume.com T-shirt Kelly Cole www.kellycole.com Jeans One Teaspoon Awesome Baggies www.Nastygal.com Heels Versace www.versace.com ACCESSORIES PROVIDED BY: Necklace Yakira Rona www.yakirarona.com Belt Hermes www.hermes.com Sunglasses Wildfox Sun Eyewear www.wildfoxsun.com MARYLOUISE APPAREL PROVIDED BY: Jacket DKNY www.dkny.com Dress Nasty Gal www.nastygal.com Black stockings Wolford www.wolford.com Boots Steve Madden www.stevemadden.com ACCESSORIES PROVIDED BY: Necklace The Ruby www.the-ruby.com Earrings Givenchy www.givenchy.com Sunglasses Wildfox Sun Eyewear www.wildfoxsun.com

“Our style is aggressive and has a point of view; we aren’t into trends. We kind of just play off of each other’s style and love finding weird vintage pieces.”

— MARYLOUISE PELS

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“We also believe in doing things that scare you. We write music every day and everything about making music is scary. It exposes you; it makes you admit things you aren’t proud of. It also allows you to explore the person you want to become.”

— VANESSA GIOVACCHINI

Our music that’s about to come out is about owning our power as humans and as women and working hard to get what we want in life, so having that experience and seeing how women are treated over here really added some good fuel to the fire.

Q: When did the idea of designing clothes come about and how did that dream become tangible?

MP: We started designing clothes together when we were 15. We lived in our own little world and for the most part, we still do. We don’t really go shopping that much and if we do it’s vintage or Nasty Gal. Our style is aggressive and has a point of view; we aren’t into trends. We kind of just play off of each other’s style and love finding weird vintage pieces. In 2007, we started a line of spats which are leather shoe covers that go over your shoes. Rihanna wore them for her Grammy performance of "Umbrella," Katy Perry wore our belts on her first world tour, and Victoria and David Beckham bought matching spats from us—that was a highlight. Lady Gaga also wore them. For us, design is about two things: introducing a new idea and promoting versatility. Accessories for your shoes interested us because it was unchartered territory (spats were popular in menswear in the late 19th/ early 20th century) and in our collection for Volcom, we focused on sexy basics with classic silhouettes and pieces that could be worn multiple ways.

Q: Do you have a favorite item of clothing that you have designed?

VG: We did this vintage inspired open seam long wrap cardigan for our Volcom capsule collection that could be worn multiple ways and also converted into a wrap dress.

Q: Do you have any clothing designers or eras of style that inspire your own clothing designs?

MP: We are both obsessed with Versace and feel really inspired by early/mid-90s fashion design when supermodels reigned. Fashion then was charged with sexual power, but it was also fun and playful. We think a lot of fashion is way too serious. Real style is about taking risks to project who you want to be with your own attitude and doing your hair and makeup the way in which you feel your swaggiest. It’s more about what you’re projecting rather than the label you’re wearing.

To us, that’s what LA style is all about. It’s not about who you're wearing; it’s about what you're wearing. The only who you should be wearing is yourself.

Q: What was your favorite part about collaborating with Volcom?

VG: We absolutely love everyone that works at Volcom and connected with them right off the bat. The brand and the people that work there all have the same mentality that we do about fashion...fashion shouldn't be taken so seriously! They have a punk rock irreverence that is very genuine, and they are very true to their roots.

Q: Can we look forward to any future collaborations with them or someone else?

MP: Yes, yes yes! We love collaborating, but ya’ll are just going to have to wait and see what we got up our sleeves…

Q: I read that leather is your thing. How would you describe your style?

VG: In one word: Aggressive.

Q: Is your merch being sold anywhere right now?

What stores?

MP: Online on our Facebook page there’s a link to our

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merch. We will have new merch out by early 2015 that we’re really excited about.

Q: What is your favorite thing about what you do?

VG: Waking up every day and knowing our purpose. For a long time, we didn’t know. We also believe in doing things that scare you. We write music every day and everything about making music is scary. It exposes you; it makes you admit things you aren’t proud of. It also allows you to explore the person you want to become.

Some days it comes easy and some days it doesn’t, but the fight to get it out is the most exciting addiction in the world. There’s no other art as far as we’re concerned that hits you in the heart like music, and it’s something that everyone can connect to on a universal level when it’s done right.

Q: I saw that you’re contributing writers for Style.com.

What don’t you do? Tell us a bit about that.

MP: We are honored to be a part of the Style.com fam and love the open platform we have to express our views and opinions as well as new designers we love and want to showcase. We also include new music we love, travel tips and food. It’s a genuine glimpse into the POSSO Universe.

Q: Talk about how you came to name yourselves POSSO. VG: When we started POSSO we wanted a name that was catchy, sexy and positive. We spent our early years always scheming on our dreams, so the name didn't come overnight. We are both Italian and lived in Florence for a time, so when we happened upon the word POSSO, somewhat out of context years later, it had that synergistic "click." POSSO means "I can" in Italian and everything we have sought out to create under POSSO from design to music we want to infuse with a positive affirmation. We believe that working hard and fighting for your creative point of view is the only way to inspire other people. At the end of the day inspiring people through doing what you love is the only thing that really matters, and it’s the only thing that lasts. We think that EDM has the most potential to spread this idea.

Q: What is your one staple clothing item you must take with you when you travel?

MP: My Nasty Gal leather jacket that I lost last week in China. I was sober too; an ultimate fail. Blame it on the jetlag...there will always be more leather though.

VG: I'm addicted to tying button down shirts around my waist when I fly. I always have to pack a bunch. I left my favorite one, a silk fake-Versace-esque-Vegas-queen-ofhearts one (yes all that), at home though, because I would wear it every day if I could and I don't want it to die.

Q: What was the most exciting thing that happened for POSSO this past year?

MP: The most exciting thing that happened was getting new management and a new agent. We’re really jazzed about our new managers Super Music Group and our agent Denise at AM Only who get us 100 percent and are also some of the coolest, hardest working humans we know.

Q: What can we look forward to seeing from you two in 2015?

VG: MUSIC, MUSIC AND MORE MUSIC. Keep up on our SoundCloud, www.soundcloud.com/posso.

MARYLOUISE APPAREL PROVIDED BY: Jacket BALENCIAGA www.barneys.com Top Zimmermann www.zimmermannwear.com Shorts Sass & Bide www.shopbop.com Collar The Stockroom www.stockroom.com ACCESSORIES PROVIDED BY: Rings Amanda Marmer www.amandamarmer.com Matthew Campbell Laurenza www.mcldesign.net VANESSA APPAREL PROVIDED BY: Shirt Versus + Anthony Vaccarello www.Net-A-Porter.com Bra Neiman Marcus www.neimanmarcus.com Leggings The Way We Wore www.thewaywewore.com ACCESSORIES PROVIDED BY: Earrings Givenchy www.givenchy.com Bracelets Matthew Campbell Laurenza www.mcldesign.net

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“POSSO means ‘I can’ in Italian and everything we have sought out to create under POSSO from design to music we want to infuse with a positive affirmation. We believe that working hard and fighting for your creative point of view is the only way to inspire other people.”

— VANESSA GIOVACCHINI

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VANESSA APPAREL PROVIDED BY: One-piece The Ruby www.the-ruby.com Shorts Neiman Marcus www.neimanmarcus.com Heels Shoe Cult www.nastygal.com ACCESSORIES PROVIDED BY: Bracelets Matthew Campbell Laurenza www.mcldesign.net MARYLOUISE APPAREL PROVIDED BY: Sweatpants The Kooples www.nordstrom.com Heels Shoe Cult www.nastygal.com Bralette Out Incorporated www.outincorporated.com ACCESSORIES PROVIDED BY: Ring Matthew Campbell Laurenza www.mcldesign.net Earrings Givenchy www.givenchy.com | NOVEMBER 2014 | 103

HOLIDAY GUIDE

the

MERRYMAKERS

WESTIME $10,500

TAKE FULL ADVANTAGE OF THE HOLIDAY SEASON WITH OUR ULTIMATE GUIDE TO PREPARING FOR AND ENJOYING THE FESTIVITIES Tis the time of year to decorate your home and wardrobe in festive fun. Feeling overwhelmed with all there is to do? Don’t stress. We’ve got the cocktail recipes, the catering services, where to host your holiday event, the home decor tips, the makeup tricks, the fashion finds and the gift essentials. Turn up the tunes with our picks for holiday music as you plan your perfect party, cozy up on the couch with the best in classic and comedic movies after wrapping up the gifts or throw on your party outfit and hit up Los Angeles’ endless events. With so much to do, let your seasonal spirit overtake you!

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eat/ drink

at your FRONT DOOR

LET THE FOOD COME TO YOU WITH CREATIVE CATERING COMPANIES AND RESTAURANTS

FOOD. It is a conversation piece; a work of art and the perfect balance on our palates. It warms the heart and soul, and even brings people together for the holidays. It can be hard to make, harder to master, and close to impossible to conquer for a crowd on top of the hustle and bustle of the holidays. We all wish we could be Martha Stewart flawlessly whipping together a five-star meal while effortlessly setting the perfect table-scape, but some years it isn’t realistic. You can still be the host(ess) with the most(est), have masterfully crafted food and

stay at home. What better town is there than Los Angeles? It has some truly special holiday hot spots worthy of coming to your front door to throw the ultimate festive celebration. Chefs skillfully present masterfully crafted cuisine that you, the party enthusiast, hand select to make your festivities nothing short of perfection, and leave your guests wanting more. Create a conversation, make your guests salivate, and most importantly, take the stress of cooking off of your plate and enjoy the flavors of the season.

CAROUSEL RESTAURANT 5112 Hollywood Blvd #107 Los Angeles, CA 90027 323.660.8060 304 N Brand Blvd Glendale, CA 91203 818.246.7775 | www.carouselrestaurant.com

Sugar and spice make the holidays nice. Sometimes we get tired of the same old turkey with all the fixings. Bold and memorable flavors hailing from the Middle East and Lebanon are what Carousel specializes in. Meza, the Lebanese term for appetizer, is a quintessential element to their cuisine featuring both hot and cold dishes purposely served in a small form allowing guests to sample a large variety of items. Offering over 60 meza items, Carousel features anything from the familiar tabouleh, hummus and falafel to more traditional dishes passed down through generations. When you think Middle Eastern cuisine, you cannot help but think of their delicious Shish Kebabs. Chicken, Filet and Lula (Beef Kafta) Kebabs are delicately seasoned and broiled to a tender, juicy perfection and are a musthave item on their holiday menu. First-timers who have never stepped foot in a Middle Eastern restaurant will be pleased to know that the friendly staff is more than happy to guide you through their amazing and extensive menu to make your holiday feast perfect for everyone. Kick your holidays up a notch at Carousel.

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SEED KITCHEN 1604 Pacific Ave Venice, CA 90291 301.396.1604 | www.seedkitchen.com

Clean eating is synonymous with A-list Hollywood— celebrities flock to it. With Seed Kitchen’s offerings of fresh, organic, vegan and macrobiotic cuisine, it is no surprise that the glamorous people love their health conscious delicacies. Winter bowls are a favorite during the holiday season, packing a flavorful punch of kale, kabocha squash, sweet potatoes and a Seed Kitchen original house-made seitan with rosemary gravy served on brown rice with an option of mango salsa. Other fresh selections include Miso Godden Ramen and Madonna’s Coconut Mousse. Keeping with Seed Kitchen’s earthy cooking, their holiday meals are festively plated using what other than nature. A perfect poinsettia will make any dish a holiday classic. Seed Kitchen will take on any large gathering including a creative holiday extravaganza held on a cruise ship holding over 1,300 guests with a vast amount being vegan. The perfect tea will also be paired with your meal, and Groundwork’s coffee is also available inhouse to whip up a dreamy latte within seconds.

Follow the A-list and have a clean, fresh holiday meal, made by Seed Kitchen.

SMALL WONDERS CATERING 111 W Ocean Blvd #400 Long Beach, CA 90802 562.495.7876 | www.smallwondersepd.com

24 CARROTS 17851 Sky Park Cir, Ste F Irvine, CA 92614 800.717.1545 | www.24carrots.com

Creative, fresh, whimsical and delectable, 24 Carrots appeases the palate and personality of every client because customization is the pinnacle of their perfection. Their main goal at every holiday event is to give the ultimate flexibility to design your meal to either match your family’s traditions or to create a unique and memorable holiday catered to your own preferences. Homemade flavors send guests merrily down memory lane to their mothers’ kitchens and the small bites make it feasible to give everything a taste. Variety is unlimited as the menu is remarkably extensive as well as inventive—

mini pot pie stations with flakey, golden crusts and savory flavors such as Chicken and Leek and Garden Vegetable are perfect for holiday cocktail parties. Want a signature drink? No problem.

Cocktails such as the playful Grinch-tini will give your party an extra level of holiday cheer. Boasting over 60 different types of mini desserts, 24 Carrots takes their sweets very seriously, offering tasty treats including: Mini Peanut Butter and Jelly with bacon tarts, Mini Chocolate Pot de Crème and Mini Nutella Cheesecakes—just to name a few. If you are looking for a contemporary take on classic home cooking, look no further because 24 Carrots has you covered.

Tradition is a word that people have typically associated with the holidays—sitting around a communal table while eating a delicious homemade dinner. Nowadays things have changed; glamorous holiday parties are the norm and thinking outside of the box is to be expected…while keeping tradition in mind especially when it comes to the anticipated holiday meal. Small Wonders Catering fails to disappoint, as their mantra is “The more unique or challenging a theme or event, the better.” Farm-totable foods highlight the best and healthiest cuisine that California has to offer. Stuffed Acorn Squash with leeks, cornmeal, dried fruits, candied walnuts and maple glaze and Roasted Apple and Cranberry Hushpuppies are holiday favorites, while the Sweet and Savory Meatballs put smiles on guests' faces time after time. House Special Wassel, a hot mulled cider, is a family recipe passed down from generations and offered for your festivities warming the souls of you and your loved ones. Reinvent holiday classics, and think outside of the box with Small Wonders Catering this holiday season.

WRITTEN BY: JESSIE DAX-SETKUS

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eat/ drink

Stay for THE SOIREE

TAKE YOUR PARTY TO ONE OF THESE FABULOUS VENUES FOR A STRESS-FREE AND DELICIOUS EVENING

“City sidewalks, busy sidewalks, dressed in holiday style. In the air, there's a feeling of Christmas. Children laughing, people passing, meeting smile after smile. And on every street corner you'll hear…silver bells, silver bells. It’s Christmas time in the city.” This is a classic, heart-warming song by Bing Crosby and Carol Richards, full of happiness—it expresses the warmth, fun and seemingly stress-free holiday season. We want to believe it, and in a way we try our best to buy into the lack of pressure attributed to this time of year— but we are all inevitably driven to our wit’s end throughout the holidays. Living in Los Angeles doesn’t make it any easier. Sure, city life is great, but as we all know it takes at least half an hour to get anywhere. Planning a party can

be daunting, especially when you are living in a trendy neighborhood with not-so-spacious living accommodations. Regardless, some people are natural hosts and provide their homes as venues, making endless amounts of food, and stocking a full bar to appease the crowd. It’s a lot of cooking. It’s a lot of clean up. It’s a lot of parking to find. It’s a lot of…work. Dedicated hosts and hostesses deserve a break—you can still host the perfect party at a venue outside of your home. We have found the chicest, the most fun and the most memorable locations in the City of Angels to host your holiday soirée. So relax and venture to a location that will accommodate your loved ones and you, the party perfectionist. This year, enjoy the feeling of Christmas.

BARSHA 917 N Sepulveda Blvd Manhattan Beach, CA 90266 310.318.9080 | www.barshawines.com

Warmth is key during the holiday season. Gathering together with family and friends in an intimate atmosphere complete with delicious wine in hand is a great way to be close to loved ones during the coziest time of year. Barsha is both comforting and inviting. Pops of color and international memorabilia give a feeling of worldliness and blend flawlessly with the timeless wood spread throughout the wine bar. Parties are personalized to the host’s needs, and the space can be modified to fit up to 150 loved ones (as well as a spectacular wine bottle Christmas tree). Specialty flights of wine are lovingly selected and served throughout the holiday season, including two whites intended to pair with appetizers and two red wines intended for main dishes. Hosts can match their music to the wine and small bites for their intimate celebration or bring in low-key acoustic style music. Having strong ties to their community is something Barsha prides themselves on as they host a plethora of events for non-profits, adding to the compassion and love that radiates from the building. Bring some extra love to your holidays—warm up your celebration at Barsha.

Þ Parties are personalized to the host’s needs, and the space can be modified to fit up to 150 loved ones.

MARINA CITY CLUB 4333 Admiralty Way Marina del Ray, CA 90292 310.822.0611 | www.marinacityclubevents.com

Lights, camera, action! Los Angeles is known for the glitz and glamour of Hollywood—the '20s were the beginning of the Golden Age, and there were exquisite parties to prove it. The Marina City Club commemorates those glamorous times by having the perfect vintage Gatsby theme throughout. Floor-to-ceiling windows overlook the breathtaking marina, creating the perfect ambiance for a classy cocktail hour. Complete with a 360 bar with amber pendant lights and a grand kidney-shaped dance floor—this venue would make any partygoer feel like a Hollywood starlet. The menu is elegant and fit for the A-list: gorgonzola mashed potatoes, grilled broccolini with almonds, chicken with champagne sauce and delectable slices of beef tenderloin with truffles are just a few options to dine on. The holiday events are known to have beautiful greenery, twinkle lights and nutcrackers adorning the gorgeous space that accommodates up to 300 friends or family members. Come to Marina City Club to bring a bit of classic Hollywood twinkle to your holiday celebration.

Þ Menus are a collaboration between hosts and critically acclaimed Chef Neal Fraser to make the perfect holiday feast.

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VIBIANA 214 S Main St Los Angeles, CA 90012 213.626.1507 | www.vibiana.com

A lot of people forget that the holidays center around and stem from religion.

Through the years, we have accumulated many different holiday traditions; one would be attending Christmas Mass. Vibiana opened its doors as the city’s first Archdiocese Catholic Cathedral but underwent a beautiful metamorphosis transforming it into the stunning, contemporary, fullservice event facility it is today without compromising any of its beautiful architectural style. Entertainment is something that has no ceiling at Vibiana—everything ranging from a 30-piece band to a gospel choir, to Katy Perry, has performed for the masses. And when we say masses, we aren't figurative; they have a max capacity of 800 guests! Menus are a collaboration between hosts and critically acclaimed Chef Neal Fraser to make the perfect holiday feast. Because of Vibiana’s “wow-factor,” very little décor is required to make guests’ jaws drop, but decorators are still brought in for an extra “pop” if needed. They’ve even transformed their location to a Mexico City-themed holiday event complete with art from contemporary Mexican artists, a tequila tasting station, live mariachi band, tropical florals, a custom Mexican buffet, and ceiling gobo patterns based on a street layout in Mexico City. Take the holidays back to their humble beginnings…with a major, contemporary, chic twist. Say “halleluiah!” at Vibiana.

WRITTEN BY: JESSIE DAX-SETKUS

raise your glass Say Cheers This Holiday Season With the Best in Hearty Beers and Crafty Cocktails

AN INTERVIEW WITH JAMIE FLOYD, FOUNDING BREWER AND CO-OWNER OF NINKASI BREWING COMPANY

Q: Tell us about Ninkasi Brewing and your position at the company.

Jamie Floyd: Ninkasi Brewing Company is located in Eugene, Oregon. Our core goal is to perpetuate better living by supporting the cultural aspects of our society and strengthening community relations and by making great beer. I am the founding brewer and part owner of the company.

Q: Where can we find your beers here in California?

JF: We are just now really entering the Southern California market. We are not in major chains until the fall with the exception of Whole Foods, BevMo and Total Wine.

Q: What is your most popular beer that you sell?

JF: Our best selling beer is Total Domination IPA.

Q: What would be your top three holiday beers of choice?

JF: 1. Sleigh’r is our winter seasonal. It is a rich and malty Double Dark Alt Ale with some nice roast hints up front and a smooth and warming finish in the beer. Most people think of us as a hoppy brewery, and we love our hops but we also love malt and this is a great example of smooth and elegant malt flavors.

2. Celebration Ale | Sierra Nevada This is a great mix of hoppy and malty. This classic winter seasonal has a little of everything in it with rich caramel flavors and a lovely hop finish. 3. N’Ice Chouffe | Brasserie d’Achouffe Belgian Christmas beers have been a long tradition. This beer has intense malt offerings with spicy yeast character. These goblet worthy beers make for a special serving, especially at family dinners.

Q: How many different types of beer does Ninkasi Q: Can you provide some beer/food pairings to try offer? Are there any limited editions? during the holiday season?

JF: We make somewhere around 40 JF: 1. For Sleigh’r, I suggest beef, lamb, “Sleigh’r is our winter different beers in a year. These draftseasonal. It is a rich duck, steamed shellfish, blue cheese and only beers are very limited small batch and malty Double Dark cheddar type cheeses, chocolate torte Alt Ale with some nice beers that are released throughout each and hazelnut shortbread. 2. Celebration roast hints upfront and year. Our barrel-aging program also puts Ale goes great with chicken, duck, goose, a smooth and warming out small amounts of unique beers aged roasted turkey with dressing, Parmigianofinish in the beer.” in many different types of barrels from Reggiano and Manchego cheeses and —Jamie Floyd wine to bourbon to gin and other spirits. caramel torte. 3. N’ice Chouffe goes with We also release a very limited bottling of game, lamb, meatballs, salmon, oysters, Critical Hit, our barley wine. We will begin to release mussels, Gorgonzola, custards and holiday cookies. some other limited release bottles now so keep an eye Q: What ingredients go into your brews? out for them.

JF: GMOs in beer are a big media hit right now.

Q: Tell us about your love for hops and how that Barley is not a GMO product. We do not use anything reflects in your beers?

GMO in our beers. We use a centrifuge to clarify our JF: I have always loved hops. Living in the beer with no filter media. With the exception of the Willamette Valley, I have seen hops grow as long as occasional milk stout, all of our beers are vegan. We I have been brewing. This brings me closer to the source the highest quality hops and malt we can find. ingredient than maybe folks who brew in non-hop Q: How do you give back to both the community growing regions. I have continued throughout my brewing years to experiment with new hops as well and the environment?

JF: Our core goal is to perpetuate better living. We as with new techniques. seek this through making beer and community Q: The holidays are coming up, and that means lots partnerships. On the beer side, we constantly look of parties and get-togethers. What advice would for ways to be more efficient and use fewer resources you give to host a good celebration? to make more beer. Our newest expansion features JF: Holidays are special moments, so I suggest three buildings that we are working on getting LEED making the beer special too. Festive glassware is key certification. We now get to build to suit in a way that to enjoying these hearty beers. You want to let them is better for the environment. For example, our new warm up and express themselves. Leave the bottles boilers in the production hall use 40 percent less out for the guests to look at. Winter beer labels tend to energy to create the same BTUs. Working with the be super creative and have a higher level of design to environment rather than against it is not only good them than year round beers. Make sure to toast your for the planet but good business practice too. guests and share good stories while drinking the beers.

WRITTEN BY: BRETT SCHORR

NINKASI BREWING COMPANY 514.344.2739 | www.ninkasibrewing.com

PHOTOGRAPHED BY: DARRYL GARCIA

This Oregon-based brewing company derived their name based on the Sumerian goddess of fermentation, Ninkasi. The Sumerians valued beer in communities for the social connectivity it brought to the people. In the current culture, times haven’t changed because we still love to socialize together while having an ice-cold beer. Founding brewer and co-owner of Ninkasi Brewing Company, Jamie Floyd, shared with us his personal love for hoppy brews and ways we can cherish culture and community this holiday season with beer and food pairings, family and friends.

Surrounded in history and old Hollywood glamour, The Georgian Hotel is a part of the Historical Hotels of America. The Georgian features a colorful Art Deco design that was built in 1933 along the Santa Monica coast. The Veranda Restaurant has indoor and outdoor seating with a magnificent view off of Ocean Avenue with seasonal drinks to match the temperature.

Whether we are experiencing a warm California winter, or it happens to drop below 70 degrees, they have the perfect holiday cocktails for you.

Bask in the sun while you sip on the luscious Spiced Brandied Apple, a chilled beverage shaken over ice with holiday flavors of cinnamon and apples, garnished with an apple slice and served in a champagne flute. If you missed the daylight, the Rummy Hot Chocolate is perfect for a brisk evening on the patio. It’s their version of spiked hot chocolate that will warm you from the inside out with Myers's Original Dark Rum and warm, rich chocolate. The Rummy Hot Chocolate is topped with whipped cream and drizzled with chocolate sauce. If you can’t decide what you're in the mood for, leave it up to the weather or you can always enjoy both cocktails back-to-back for extra holiday cheer! Before leaving The Georgian Hotel, be sure to wander through the lobby for art and vintage photos of Santa Monica’s past.

If you missed the daylight, the Rummy Hot Chocolate is perfect for a brisk evening on the patio.

RUMMY HOT CHOCOLATE: • 1 ½ ounces Myers's Original Dark Rum • 6 ounces prepared hot chocolate • Stir and serve in a mug • Top with whipped cream • Drizzle with chocolate sauce

SPICED BRANDIED APPLE: • 1 ½ ounces brandy • 4 ounces apple juice • Dash of cinnamon • Splash of simple syrup • Shake in cocktail shaker • Strain into champagne flute, half-filled with ice

THE VERANDA RESTAURANT - The Georgian Hotel 1415 Ocean Ave Santa Monica, CA 90401 800.617.1529 www.georgianhotel.com/the-veranda-restaurant

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Let Go From HEAD TO TOE TAKE TIME TO RENEW YOU WITH OUR PICKS FOR THE BEST IN SPA-LIDAY SPECIALS Holiday activities entail spending time with loved ones, buying and giving gifts, and indulging in savory food. However, we often spend a vast amount of time so focused on making others happy that we forget about the most important person of all: ourselves! This winter, take a breather, and gift yourself with rejuvenation

from head to toe at one of the finest spas in Los Angeles. Choose from an array of treatments ranging from massages, facials, wraps, manicures, pedicures and more. Going to a spa allows time for restoration, as well as mind, body, and spirit renewal. Take a deep breath, and prepare to relax.

SPA MONTAGE BEVERLY HILLS 225 N Canon Dr Beverly Hills, CA 90210 310.860.7840 www.montagehotels.com/spamontage/beverlyhills If you're in need of some serious R & R, Spa Montage Beverly Hills offers a special Holiday Season Renewal package. Benefits of this package include healing and reviving with earthy minerals and organic ginger oil.

The package includes a full body exfoliation, back, neck and shoulder massage, and a luxurious pressure point scalp massage. of Los Angeles. This sanctuary has seven treatment rooms, The Enclave, which is a 570-plus square foot private suite, and a separate nail suite. Hotel Bel-Air Spa accommodates to all of your relaxation needs, and offers warmed towels, heated massage tables and even personalized music selection for its guests.

MASSAGE ENVY SPA 30 Los Angeles West, South, and East locations www.massageenvy.com Massage Envy Spa is the leading provider of therapeutic massage sessions in the United States and refers to itself not as a treat, but as regular maintenance and lifestyle. Massage Envy Spa provides real health benefits to its customers helping one achieve mind and body balance through massage. Be on the lookout for their holiday package this season to help relieve the stress of the holidays for yourself and a friend.

CIEL SPA AT SLS HOTEL BEVERLY HILLS 465 S La Cienega Blvd Los Angeles, CA 90048 310.246.5560 | www.cielatsls.com Best known for its fabulous Couple's Suite, guests can enjoy side-by-side massages, as well as music therapy and oversized soak tubs. Having recently launched their Energy Lift technology with LING facials and body treatments, you can help rid the body of toxins and feel your best.

TRILOGY SPA 451 Manhattan Beach Blvd Manhattan Beach, CA 90266 310.760.0044 | www.trilogyspa.com Trilogy Spa's award-winning spa services are not to miss. The Lehua Honey Drench Escape treatment has been named "LA's Best Body Treatment," by LA Magazine. This special treatment includes a sea salt exfoliation, as well as a scalp massage and steam under their "rainbar," a full-on tropical treatment perfect for the holidays!

HOTEL BEL-AIR SPA BY LA PRAIRIE 701 Stone Canyon Rd Los Angeles, CA 90077 310.909.1681 | www.dorchestercollection.com Escape the bustling city by heading to Hotel Bel-Air Spa by La Prairie; a location tucked away in the canyons

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THE SPA AT TERRANEA 100 Terranea Way Rancho Palos Verdes, CA 90275 310.265.2800 | www.terranea.com The Spa at Terranea radiates the ultimate tranquil Mediterranean ambiance. This holiday season, you'll be turning heads after experiencing their Holiday Glow from Head to Toe package. This package comes with a collection of treatments, which include a Crystal Quartz Body Scrub, a 90-minute Nature's Lift facial and a Pacific Breeze manicure and pedicure.

BURKE WILLIAMS SANTA MONICA 1358 4th St Santa Monica, CA 90401 310.587.3366 www.burkewilliamsspa.com Burke Williams takes “spa experience” to the next level with nine locations in California offering massage, body wraps, Brazilian wax, facials, manicures, pedicures and more. Be sure to try their signature massage, The Burke Williams Massage, which is a custom massage experience that includes signature oils, and Chinese herbs in the oils to polish the skin and help you stay glowing during the holidays.

THE RAVEN SPA 2910 Rowena Ave Silver Lake, CA 90039 323.644.0240

ONE THE SPA AT SHUTTERS ON THE BEACH 1 Pico Blvd Los Angeles, CA 90035 310.587.1712 www.shuttersonthebeach.com/spas-santa-monica ONE the Spa at Shutters on the Beach is truly a tranquil destination, where one can visit to achieve serenity of the skin and soul. Inspired by the romantic era of the 1930s, the facility is built to encompass the vibes of sand and sea. The spa features six treatment rooms, as well as a separate room for manicures and pedicures.

DTOX DAY SPA 3206 Los Feliz Blvd Los Angeles, CA 90039 323.665.3869 | www.dtoxdayspa.com Dtox Day Spa is famously known for its massages and facials, where results have been said to be healing, as well as promising. Although not too far from the city, this oasis is sure to distract you from the hustle and bustle of Los Angeles. Whether you're in dire need of glowing skin or a purifying body wrap, Dtox Day Spa prioritizes your health and wellness needs.

THE LOUNGE SPA 4130 Sepulveda Blvd, Ste C Culver City, CA 90230 310.398.1498 | www.theloungespa.com The Lounge Spa has become the epitome of relaxation and cool. With an ultra, hip atmosphere, The Lounge Spa provides excellent massage, skincare and nail services, as refreshing as the menu of cocktail drinks which each service is named after. With an intimate lounge atmosphere with day spa amenities, LA is home to the trendiest clubs.

However, unlike those exclusive places, one doesn’t have to know anyone to get into The Lounge Spa. The red velvet ropes are open to everyone—unless they are fully booked.

Fabulous “Spa-liday” Packages and specially wrapped gift certificates for anyone on your gift list will be available.

208 Pier Ave Santa Monica, CA 90405 310.399.4747 | www.theravenspa.com The Raven Spa is a world class spa that specializes in Thai massage, where the professionals are trained in Thailand, and firmly believe in the art of massage.

The Rock Star treatment is a fan favorite. The package includes a lavender salt scrub, a one hour Thai massage and a wonderful half hour massage on the head, neck and face, which will undoubtedly leave you feeling like a rockstar!

WRITTEN BY: JENNIFER LE

get a holiday glow with Bronzed Bunny Spa & Boutique

As winter is readily approaching, there’s less sunlight, but at Bronzed Bunny, you can achieve a glow year-round. In 2011, Jeni White founded an organic airbrush and sugar spa, Bronzed Bunny Spa & Boutique, to help others achieve a bronzed tan look without the damaging UV rays. Jeni firmly believes that an airbrush tan is the best accessory, which is why Bronzed Bunny offers deals throughout the year. Every first-time client gets $5 and every client receives $5 off for every referral. Their most popular package is called The Valley Girl, which includes a bare naked bikini and an airbrush tan, allowing one to enjoy the best of both worlds. Bronzed Bunny is geared towards both women and men. The “MANdatory” is a popular pick amongst the gentlemen. Jeni spills that her clientele come to enjoy their drinks more than anything! Bronzed Bunny offers champagne, fresh guava juice, or botanical vodka before your service—and cold PBRs for the men!

Tips from Owner Jeni White:

WRITTEN BY: JENNIFER LE

While tanning beds and UV rays are damaging to the skin, you can achieve a natural fading brown tan at Bronzed Bunny, where we use only the highest quality eco-certified DHA—the active ingredient that mixes your body’s chemistry to a natural color.

BRONZED BUNNY SPA & BOUTIQUE 12315 Ventura Blvd Studio City, CA 91604 818.416.8770 | www.bronzedbunny.com

Offered at Bronzed Bunny, a mixture of a sugar scrub and airbrush tan is a great combination for achieving a flawless tan if you want a sexy look for a party, to shed 10 pounds, or surprise your man for the holiday season.

JENI WHITE OWNER OF BRONZED BUNNY SPA & BOUTIQUE

A tan lasts longer when it’s handled with care.

Bronzed Bunny offers organic quality products that are long-lasting.

Exfoliating prior to a scrub helps with skin rejuvenation.

Extra Info:

Bronzed Bunny is also known for allowing their clients to have an experience in extreme style.

They sell jewelry, swimwear, and sunglasses in the boutique—all of which would make great gifts for the holidays!

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Put Your Best Face Forward Feel Fabulous:

HOLIDAY HAIR AND MAKEUP TRICKS AND TIPS FROM NOEL SWEENY OF HEY SAYLOR COSMETICS

HEY SAYLOR COSMETICS 949.439.5762 www.heysaylorcosmetics.com

AN INTERVIEW WITH TONY SILLA, CO-OWNER AND HEAD ESTHETICIAN OF FACE PLACE With the holiday season upon us, the invites to parties and celebrations will start piling up. While friends and family gather and reunite, taking photos will undoubtedly be on the to-do list. Glowing skin will not only have you looking red-carpet ready, but will have others turning heads.

Having been in operation for over 40 years, Face Place is the expert and must-stop destination to help you achieve healthy and ravishing skin.

FACE PLACE 8701 Santa Monica Blvd West Hollywood, CA 90069 310.855.1150 www.faceplace.com

Q: Can you tell us about Face Place, and how the idea came about?

Tony Silla: Face Place has been successfully operating in Los Angeles for over 40 years. Our signature treatment was first introduced in 1972 by Ernie Benson, the original founder of Face Place. Mr. Benson wanted to provide a facial that was geared primarily to results with a focus on extractions and cleaning the skin. No one was doing this at the time, and still nobody does as thorough a cleaning as we do at Face Place. When skilled extractions are combined with galvanic current, the result is improved skin tone, firmness, fewer lines and a clearer complexion. We (Paul Rogers and myself) acquired the Face Place in 1997 and continue the company’s commitment to the skin care philosophy that has been so successful since its opening.

Q: What services does Face Place offer?

TS: The Face Place’s West Hollywood location offers its signature facial treatment, which is excellent for all skin types, medical aesthetics including Botox, filler, IPL treatments and laser hair removal, waxing services for men and women through Stark Waxing Studio at Face Place and relaxing reflexology during your facial treatment.

Q: Do you find a lot of people coming in more so during the holiday season?

TS: During the holiday season, we do see an increase in the frequency with which our clients schedule their facial treatments. It’s the time of year when we get together with family and friends that we may not have seen for some time. In this instance, we especially want to put our best face forward.

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Q: Does Face Place provide any holiday specials?

TS: During the holidays, for Locale readers only, we will be including one Collagen Elastin Treatment and one Ultimate Face Shield with their first treatment.

Q: Any tips on how we can keep our skin looking radiant for the holidays?

TS: The best advice we can give is to keep your skin hydrated.

Add a serum to your skin regime. Apply Face Place Hydrating Serum under your moisturizer, and your skin will remain radiant not only for the holidays, but all year round!

Q: What is the clientele like at Face Place?

TS: Our clientele represents those who are concerned about maintaining healthy, clear, glowing skin. That may be a 14-year-old who wants to clear up an acne problem, a 35-year-old who wants to keep their skin’s smooth, youthful complexion or a 65-year-old who has been a client for years and is now sending in their children and grandchildren. Our clients are both male and female, all ages and from all walks of life.

Q: How has Face Place evolved over the past 40-plus years?

TS: We have stayed true to what works; the signature treatment that was offered at our opening in 1972 is the same treatment we offer today. Equally important has been the development and evolution of our line of facial products targeted to meet the needs of both men and women.

Q: How would you describe the vibe of Face Place?

TS: Face Place has a very informal, comfortable atmosphere.

We treat all our clients as part of the Face Place family.

This one’s for the rebels, the frolickers, the fierce, flirty and the feminine! Like their mission statement, Hey Saylor Cosmetics is “An ode to every woman who believes in herself and knows how to get what she wants.” Noel Sweeny is a self-taught makeup artist and creator of Hey Saylor Cosmetics, who is passionate about one purpose: making women feel beautiful. Each individual product is meticulously formulated to help all women achieve an effortless and natural look for every occasion.

Tips and Tricks: Turn heads with Hey Saylor Cosmetics’ popular red lip stain, Rendezvous for Two, paired with a black dress for a bold and daring look this holiday season.

Using a primer as a solid base prior to applying makeup helps it last longer. Add the Age-Erasing Face Primer, Baby’s Butt, onto your list of products to try!

A gold shimmer eyeshadow and black eyeliner is a popular and elegant look to pair with red lips for the holidays that’ll make you look picture-perfect for the camera.

Use a translucent powder to prevent makeup from creasing.

Make the eyes pop with Hey Saylor Cosmetics’ Stay Put Gel Eye Liner in Star Struck that you can choose to apply for a smoky, or subtle look.

A nude soft pink lip paired with a smoky eye is a great color combination for the holidays.

Achieve a holiday glow with Hey Saylor Cosmetics’ Face Shimmer in Animal or Pour Some Sugar on Me – both of which can be applied to eyes, lips, or cheeks!

WRITTEN BY: JENNIFER LE

shop

SEASON'S SPREE

TALKING SHOP WITH CHRISTINE BERARDI, OWNER OF HIP’TIQUE WRITTEN BY: ALONDRA MERAZ

HIP’TIQUE 2727 Main St, Santa Monica, CA 90405 310.399.6106 | www.hiptique.com

Hip’tique is your one stop destination for women’s and men’s fashion, lifestyle, home and other gifts, and is the perfect place to hang out and converse with newfound friends. Christine Berardi, the owner and buyer of Hip’tique spoke to us about her unique store, gave us gift ideas and inspiration for the holidays, and told us the latest trends

that are expected this year. Hip’tique is not your ordinary clothing store. It takes shopping to a whole new level, offering exceptional customer service and ensuring that you will have a relaxed shopping experience that will make you feel truly welcome all year round.

“Main Street Santa Monica hosts a light-up night the first week of December every year. All the local businesses stay open until very late, and most have cocktails and of course, there is caroling.”

— ­Christine Berardi, Owner of Hip’tique in-store, a celebrity spray specialist to spray tan our customers for half the Q: Can you tell us about some of the pieces your boutique carries during the price. Getting sprayed by Jade is the best spray tan you will ever receive. She holiday season? has been spray-tanning Rihanna for the past few years and she is amazing!

Christine Berardi: Hip’tique has become known as the go-to shop to get the perfect going out or event outfit. During the holidays, we try to have the perfect Q: What are your personal favorite items to gift? dress, jumper or sexy top for every occasion. Printed neoprene dresses by Clover CB: I always like to give something that I personally love. When men come in Canyon fit every body type and fit any age perfectly. Parker jumpsuits fit better and start going back and forth on items such as jewelry or clothing, I always than most other designers. A pair of coated denim by Habitual or Current ask them which one THEY love the most. Typically someone you love will love Elliott and sexy camis make the effortless beach look continue on it just as much as you do. into the holiday season. The best holiday outfit is one that makes Q: Which holiday gifts can be a universal present to anyone? you look effortless, like you did not try too hard.

"During the CB: I have owned boutiques for over 10 years now and during the holidays, we try to Q: What are the most popular gift items? entire time we have sold this great “universal gift” that is called have the perfect CB: We have gorgeous Liebeskind leather bags and even more TableTopics. They make the perfect hostess gift, instead of a bottle dress, jumper or unique clutches. We also have fabulous wallets by Cleobella and sexy top for every of wine or even better along with one. These conversation starters cuffs designed by Giles & Brother that resemble a horse huff or occasion." range from topics such as ‘Not Your Mom’s Dinner Party’ to ‘Do It nail heads that are under a $100. We also have gorgeous cashmere -CHRISTINE Yourself Therapy.’ sweaters by several designers such as Alice & Olivia and Duffy.

BERARDI Q: What holiday trends do you foresee this year?

Rails flannels are also a huge gift item for women. Men are begging CB: Floral patterns, jewelry toned clothing and lots and lots of for the designer to make one for them this year! For men, we have great flannels, dress shirts, sweaters and plenty of cool accessories from Deus. jumpers. I think we are starting to successfully turn around the myth that these sexy jumpers are no longer man repellers!

Q: Do you host holiday events at the boutique?

Q: What is something you have not done, but would like to see your boutique CB: Main Street Santa Monica hosts a light-up night the first week of December every year. All the local businesses stay open until very late, and most have carry during the holidays?

CB: We decided these past few years to continue selling swim all year long. So cocktails and of course, there is caroling. It is a great time for all the local businesses to come together with the residents. We personally also host several many people travel and go away during the holidays that we saw a need for it and trunk shows in December to celebrate the holidays, and we help you get ready decided to highlight swim all the way throughout the New Year and beyond. We for all of your parties and events. The first Wednesday of each month we host, are indeed in one of the most popular beaches in Southern California!

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The Dos and Don'ts of Holiday Fashion AN INTERVIEW WITH LAUREN MILLER OF LAURENLY BOUTIQUE

Lauren Miller from one of Orange County’s most fashion forward boutiques, Laurenly, shares her tips and tricks on how to make you and your loved ones shine brightly this holiday season!

Q: What would you give to your most stylish friends?

Lauren Miller: You can’t EVER go wrong with jewelry. If you are a true fashionista, you will be able to change any look with a single piece of jewelry. It’s a must for any girl. We say pile on the arm candy as much as you like, add that extra layered necklace and definitely stack a few more rings! The more the merrier.

Q: What tips could you offer us for dressing for holiday parties and events?

LM: A ‘Laurenly girl’ never minds a little sparkle. Our go-to would be a fab sequin maxi and a sassy little crop top. Velvet is another great option for New Year’s Eve. A velvet mini dress gives the perfect edge for any girl.

Q: Name three dos and don’ts of holiday dressing.

LM: 1. Add a little sparkle.

2. Always keep it classy.

3. Remember that your handbag is part of the outfit, so let it add the perfect touch with a little nude clutch.

Don’t…

1. Don’t overkill it on the sparkle.

2. Don’t underdress.We always say if anything… overdress!

3. Don’t be afraid to mix and match metals, fabrics and patterns.

Q: What color or print will be popular for this holiday season?

LM: Velvet! It’s going to be hot this holiday season and we cannot wait!

Q: Are there any new silhouettes we can expect to see?

LM: Pantsuits. Specifically, those with a low back. They add a glamorous and sexy edge. High waisted skirts with matching crop tops in prints, sequins, or solids are on trend silhouettes for the season as well.

Q: What would your advice be for accessorizing an already sparkly dress or sweater?

LM: Let the sparkle do the talking. There is a way to add a little arm candy to any outfit but, again, don’t over do it. Keep it simple! Choose a couple sleek gold bangles or stacking rings. If you really need to pump it up, try a statement ring that keeps the extra bling on your hands while not taking away from the dress.

LAURENLY BOUTIQUE 4900 E 2nd St, Long Beach, CA 90803 562.343.7467 | www.laurenly.com

BEAUTY ON THE GO

Top Picks for beauty supply gifts WRITTEN BY: JENNIFER LE

WRITTEN BY: VANESSA EBEL PHOTO BY: RENEE ROGERS

Do…

Dr. Sanjay Grover's

BEAUTIQ 844.232.8847 www.beautiq.it

THE CENTER FOR AESTHETIC PLASTIC SURGERY 9201 Sunset Blvd, Ste 500 Los Angeles, CA 90069 310.276.4526 www.doctorgrover.com

As a Stanford-trained, board-certified plastic surgeon with over 20 years of surgical experience, whose patients range from top athletes, entertainers, business executives and diplomats to physicians from around the world, Dr. Sanjay Grover is the renowned expert when it comes to all things beauty. Dr. Grover provides each of his patients with both personalized attention and surgical excellence. His well-appointed and state-of-the-art facility includes a fully-appointed MedSpa offering Exilis Elite™, Vanquish™, VelaShape III™, Ultherapy®, CoolSculpting®, IPL/Fotofacial RF Pro®, eMatrix Sublative™, CO2 Skin Resurfacing, injectable treatments such as Botox®, Restylane®, Juvederm®, Sculptra® and Voluma® and an extensive array of skincare options.

Dr. Grover’s MedSpa carries only the most innovative and effective skincare lines exclusively available through skin health professionals. Dr. Grover’s top picks for gifting during the holiday season to ensure your skin stays healthy and glowing include: Teoxane/RHA™ Serum: This Fundamental Revitalizing Concentrate contains Resilient Hyaluronic Acid which is the highest concentration of hyaluronic acid available anywhere in the United States. The moisturizing power of RHA™, paired with a patented combination of powerful antioxidants, visibly brightens and revitalizes skin while reducing the appearance of skin fatigue.

ZO Skin Health/Brightenex™: This skin brightener and correcting cream is bioengineered to target all three stages of skin discoloration. It is formulated to, and is highly-effective in, evening skin tone and treating hyperpigmentation.

Founder and CEO of Beautiq, Roger Sanchez, gives us the rundown on his company and holiday specials to take advantage of this season.

"Beautiq is known for being the most convenient beauty service money can buy—only one click away. It's a mobile app that allows clients to book hair, makeup, or waxing services delivered straight to their door without the hassle of traffic, parking, or waiting. Beautiq sends a carefully curated stylist with all of the tools and products to complete your custom look. Glam-out like celebrities in the comfort of your own home, office or hotel room! Holiday specials include Blowout & Full Face BOGO! Treat yourself and a loved one to a day of pampering this holiday season."

MyBody Skincare/Future is Bright™: MyBody’s products mimic how the body repairs, defends and heals itself in order to reclaim its balance. This lotion provides a level of comfort and protection for dry or aging skin to help it feel instantly rejuvenated. It can provide your skin with incredible softness while helping to diminish the unsightliness of wrinkles and other damage that is a result of aging.

PURCHASE November 20th - December 24th. Limit of one per client.

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55 ITEM

+

gift guide

2 WAVERLY $38

1

PHOTOGRAPHED BY: BRIANNA ROMANO

WESTIME $42,900

3

HIP’TIQUE $368

MADE IN EARTH $650

4

5

MADE IN EARTH $390

7

HOWL $180

6 HOWL $90

HOWL $50

8

WESTIME $14,200

11

MADE IN EARTH $390 10

9 HIP’TIQUE $168

1, 9. HIP’TIQUE - www.hiptique.com, 2. WAVERLY - www.waverlyboutique.com, 3, 5, 10. MADE IN EARTH - wwww.mieusa.com, 4, 11. WESTIME - www.westime.com, 6, 7, 8. HOWL - www.handleonlywithlove.com

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12

WAVERLY $62 LAURENLY $158 14

13 WAVERLY $43

MADE IN EARTH $750 16

15

ESPIONAGE $200

19

MADE IN EARTH $250

WESTIME $6,700

17

18

LAURENLY $348

WAVERLY $55

20

22

CHAVEZ FOR CHARITY $11.99

23

MADE IN EARTH $625

21 MADE IN EARTH $625

12, 13, 22. WAVERLY - www.waverlyboutique.com, 14, 17. LAURENLY - www.laurenly.com, 15, 16, 21, 23. MADE IN EARTH - www.mieusa.com, 18. WESTIME - www.westime.com, 19. ESPIONAGE - www.espionagela.com, 20. CHAVEZ FOR CHARITY - www.chavezforcharity.com | NOVEMBER 2014 | 117

TODD HEIM PROJECTS $300

HIP’TIQUE $40

24

25 TENOVERSIX $30 26

HIP’TIQUE $9.95 each 27

INCIPIO $99.99 28 INCIPIO $49.99 29

30 TENOVERSIX $250

32 HIP’TIQUE $14.95

33

WHOLE FOODS MARKET $2 each

31 HIP’TIQUE $18.95

24. TODD HEIM PROJECTS - www.toddheimprojects.com, 25, 27, 31, 32. HIP’TIQUE - www.hiptique.com, 26, 30. TENOVERSIX - www.shop.tenover6.com, 28, 29. INCIPIO - www.incipio.com, 33. WHOLE FOODS MARKET - www.wholefoodsmarket.com

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HIP’TIQUE $26 34

TENOVERSIX $80

35

36 TENOVERSIX $50

38

TENOVERSIX $60

SAND CLOUD APPAREL 39 $29.95

37 HIP’TIQUE $9.95

42

TENOVERSIX $198

TENOVERSIX $60 41 40 TENOVERSIX $173

44

ESPIONAGE $175

43 RUFF TIES $20-$48

34, 36, 38, 40, 41, 42. TENOVERSIX - www.shop.tenover6.com, 35, 37. HIP’TIQUE - www.hiptique.com, 39. SAND CLOUD APPAREL - www.sandcloudapparel.com, 43. RUFF TIES - www.ruffties.com, 44. ESPIONAGE - www.espionagela.com | NOVEMBER 2014 | 119

BISON $125 46

45

HIP’TIQUE $260

MISSING LINK TIES $60

47

49 INCIPIO $34.99

WESTIME $29,800 48

51

WHOLE FOODS MARKET $17.99

50 WESTIME $10,500

52

WESTIME $7,600

HIP’TIQUE $210

53

56

MISSING LINK TIES $90 each 54

55 HIP’TIQUE $48.50

MISSING LINK TIES $60

57 BISON $65

45, 55, 56. MISSING LINK TIES- www.missinglinkties.com, 46, 57. BISON - www.bisonmade.com, 47, 52, 54. HIP’TIQUE - www.hiptique.com, 48, 50, 53. WESTIME - www.westime.com, 49. INCIPIO - www.incipio.com, 51. WHOLE FOODS MARKET - www.wholefoodsmarket.com

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Ready, set...relax! Plan your holiday retreat with the Moorea Escape Package, which includes international airfare from Los Angeles, five nights at the Hilton Moorea Lagoon Resort & Spa and breakfast served daily, all for $2,495 per person!

Moorea, known as the "Magical Island" and one of the 118 islands of Tahiti, is just under an eight hour direct flight from Los Angeles, so pack your bags and prepare to jet set this holiday season with the ideal travel package to a tropical paradise.

866.584.2336 | www.Tahiti.com | NOVEMBER 2014 | 121

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SECRET SHOPPER HOTEL GURU, CRAIG WRIGHT, LIVES LIFE UNDERCOVER WHILE TROTTING THE GLOBE WRITTEN BY: ALEXA ERICKSON PHOTOGRAPHED BY: KARL GARRISON

Maybe this ability to not compare is Craig’s way of balancing his career, which revolves entirely around judging the conditions and standards of hotels. At 26 years young, he serves as a Quality Assurance Consultant for one of the world’s largest hospitality brands, jet setting from one establishment to the next, one city to the next and one country to the next. Easily defined by a suitcase and a plane ticket, Craig’s home base in Miami is a mere crash pad for days between travel. Living life undercover, Craig pretends to be a hotel guest, utilizing the amenities of the establishment in order to rate them based on a checklist of standard operating procedures. Did the room service come in a timely manner?

Did the bartender take his drink order under five minutes from when he sat down? Upon check-in, was he offered to participate in their loyalty program?

Craig can tell you anything you’d like to know about hotel standards—what makes a superior hotel and whose succeeding or failing. Whether he’s tucked away in a Bora Bora water bungalow, cruising the coast of Spain or climbing a snow-covered mountain in the Swiss Alps, he’s undoubtedly in-between evaluating hotels. Taking a break West Coast style, I sat down with Craig to crack the mystery of his profession and gain some insight on what to look for in hotel hospitality.

Q: How would you define your role as a Quality Assurance Consultant?

Craig Wright: I measure brand standards and levels of service. There are two main parts: Inspection, in which I evaluate the hotels cleanliness and conditions and Consultation, where I make recommendations from observations and experience with best practices.

Q: How did you get into this job? Has this always been your passion?

CW: I have a Master’s Degree in Hospitality Management. Yes, hospitality has always been my passion. I love to entertain and show my guests a great time.

Q: Give us a run-through of how things work. From check-in to check-out.

CW: I check in like a normal guest and run the gamut of services as any guest would. I order room service, sit at the bar, use the facilities and interact with as many staff members as I can. The only thing different from a normal

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Q: What are some of the standards you look for? What is the most commonly made mistake?

CW: Each hotel has 64 pages of standards that include a variety of things, from depth markers in the pool, distraction patterns on glass to the lights being dimmed in the afternoon to reflect the time of day. At breakfast, the most commonly made mistake is servers not greeting you with both coffee and orange juice in hand.

Q: How often do you travel? What are some of the amazing places you’ve had the pleasure of visiting?

CW: I fly two or three times each week. Sometimes it’s a three hour flight, sometimes it’s a 20 hour flight. I recently had a trip overseas with a series of flights exceeding eight hours. Airplanes are never glamorous and this is the hardest part of the job. I’ve had the wonderful opportunity to visit some amazing places. Places like Vieques, Mauritius, St. Martin and the Middle East come to mind when I think of cool places I’ve been, but it’s some of the less glitzy destinations that have surprised me the most. Believe it or not, Chattanooga, Tennessee was one of my favorite destinations. There were several local markets selling local produce, awesome rooftop bars and even a Ben & Jerry’s.

Q: When you’re on “location” but not working, what do you do? There’s a lot to see in new places!

CW: My tourist philosophy is to walk fast and see lots. I have a good sense of direction and I like to know the various parts of town. This is helpful if I return to the city and also very useful in conversation. It’s always great to reminisce about my travels.

Q: Do you have any suggestions for hotel guests? What should they be looking for when they check into a hotel?

CW: Duvets. Ask for a fresh duvet. Most hotels don’t wash them after each stay.

Q: You spend an excessive amount of time on airplanes. Do you have any suggestions for traveling this holiday season?

CW: Use Clorox Disinfecting Wipes! While they do try (time willing) to clean the planes after each flight, they are not sterilized. And don’t forget to wipe down your rental car. Since I started using Clorox Wipes, I’ve reduced the amount I’ve been sick.

Q: When you’re not traveling like crazy, where are you and what are you doing?

CW: Naples, Florida, at my grandma’s house. It’s nice to see my family and be around something consistent. I usually hang by the pool and relax. All the travel makes my mind race, so when I’m off, I try not to stress.

Q: Do you see yourself continuing at this pace for a long time?

CW: My schedule is crazy and I am rarely home. It is hard and it is exhausting.

But at the end of the day, I chose my field because I love to travel. It is my passion. I couldn’t imagine sitting in a cubical or at a desk 40 hours a week. I feel blessed to be able to do what I love. It’s the most important thing.

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

Check out the tree lighting at The Grove. Each year, the holiday tree at The Grove grows bigger and brighter, and this year will be no exception. Standing at about 100 feet tall and adorned with over 15,000 lights and 10,000 ornaments, this tree is sure to provide a little Christmas cheer as you combat the crowds trying to check everything off your list.

THE GROVE 189 The Grove Dr, Los Angeles, CA 90036 323.900.8080 | www.thegrovela.com

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Q: How many hotels pass?

CW: About half of the hotels pass and must get reinspected. We hold the highest standards and each hotel is expected to meet them.

Q: Do the employees ever try to bribe you out of failing them?

CW: Oh yes. I am bribed with a variety of things, including upgrades to swanky suites, but, of course, I cannot accept these offers.

Craig Wright stood speechless as he peered over the edge of the cliffside lookout point in Laguna Beach, admiring the vastness of the shimmering Pacific Ocean. Grabbing his phone quickly, he snapped several photos, shaking his head in disbelief that such a view existed. An international entrepreneur whose career takes him to some of the most exotic places in the world, he was humbled by the beauty of Southern California. And in retrospect, I sat back thinking: This is what makes people happy. If you choose not to score the landscapes of your travels, you’re free to love them equally.

Holiday Activities: 1

guest is that I have a checklist of standard operating procedures. These brand standards are important in order to provide a consistent experience from one hotel to the next. I stay at the hotel for 24 hours. Upon check-out, I reveal my identity, at which point the staff’s mouths drop in shock. Once the jig is up, I meet with management to run-through my checklist.

2 You can go your own way… and see Fleetwood Mac at The Forum! Catch the “Landslide” band take on the re-vamped landmark venue on Saturday, November 29th. www.ticketmaster.com

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By far the largest “Candy Cane Lane” in Southern California, each year residents of Woodland Hills transform eight blocks of their neighborhood into an opulent display of colorful lights. You and your family can walk or drive (with your headlights dimmed) through the streets to enjoy the bright displays of festive residential lights.

Lubao Ave and Oxnard St Woodland Hills, CA 91367 www.woodlandhillscc.net/candy_cane_lane

Holiday Events:

Living life undercover, Craig pretends to be a hotel guest, utilizing the amenities of the establishment in order to rate them based on a checklist of standard operating procedures.

WRITTEN BY: CHRISTINE LYNN WILLIAMSON Celebrate a traditional Italian-American Christmas Eve dinner with the Feast of Seven Fishes at Ray’s and Stark Bar, a seven-course dinner highlighting seafood offerings.

LACMA 5905 Wilshire Blvd Los Angeles, CA 90036 323.857.6180 www.patinagroup.com

Shop the Renegade Craft Fair! This hip, traveling craft fair heads back to Downtown LA December 13th and 14th. Market hours are from 10am – 5pm both Saturday and Sunday.

Grand Park 200 N Grand Ave Los Angeles, CA 90012 213.972.8080 www.renegadecraft.com/ losangeles

Ring in the New Year with KCRW! Each year, KCRW throws the grandest of all New Year’s Eve parties with world-renowned DJs and special performances at the Viceroy in Santa Monica.

Purchase tickets early; this event sells out every year. www.kcrw.com

Visit an awesome street party! Shop everything from jewelry and apparel to home décor during the walkable West 3rd Street Holiday Party. www.west3rdstreet.com Enjoy your Thanksgiving dinner at Saddle Peak Lodge. Nestled deep in the hills of Malibu, this rustic and legendary restaurant has been a place of enchantment for over 100 years. Chow down on traditional holiday favorites mixed with exotic dishes at this popular prix-fixe Turkey Day destination.

Saddle Peak Lodge 419 Cold Canyon Rd Calabasas, CA 91302 818.222.3888 www.saddlepeaklodge.com

On December 20th and 21st, the Los Angeles Ballet will charm and thrill its audiences with Tchaikovsky’s Christmas classic, The Nutcracker.

Artistic Directors Thordal Christensen and Colleen Neary bring Clara’s journey to life for audience members of all ages.

Royce Hall 340 Royce Dr Los Angeles, CA 90095 310.825.4401 cap.ucla.edu

CRAIG WRIGHT, Quality Assurance Consultant

Have Thanksgiving Brunch at L’Ermitage Beverly Hills!

Feast on everything from a turkey-carving station to a caviar bar at this exclusive brunch.

L'Ermitage Beverly Hills 9291 Burton Way Beverly Hills, California 90210 310.278.3344 www.lermitagebh.com

Every holiday season, Hollywood celebrates with The Hollywood Christmas Parade. Get in the spirit with celebrity hosts, floats and musical performances. The parade will take place on November 30th. Bring the whole family! www.thehollywood christmasparade.org

HOTEL LAGUNA 425 S Coast Hwy, Laguna Beach, CA 92651 949.494.1151 www.hotellaguna.com

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Check out the Holiday Lights at The Getty Center.

Enjoy a stroll through the Central Garden’s beautiful display of lights, or sip on a hot cider as you wander the stained glass exhibition. It’s an Instagrammer’s paradise. Free admission.

THE GETTY CENTER 1200 Getty Center Dr, Los Angeles, CA 90049 310.440.7300 | www.getty.edu

5 Come to the Reindeer Romp at The LA Zoo! Get in the holiday spirit by seeing Santa and all of his real reindeers!

Enjoy fun holiday crafts, like antler building. Later, you and your little ones can give “presents” (wrapped-up treats) to the animals, and watch them enjoy a Christmas morning of their own. Starts late November through December.

THE LA ZOO 5333 Zoo Dr, Los Angeles, CA 90027 323.644.4200 | www.lazoo.org

Sail away at the Marina del Rey 52nd Boat Parade.

Enjoy fireworks and music.

Pro tip: For a scenic view on land, watch the parade from Burton Chace Park. The festivities start Saturday, December 13th.

310.670.7130 www.mdrboatparade.org

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6 LA KINGS Holiday Ice Rink at Nokia Plaza is a great way to spend a chilly winter evening. For the perfect date night, book the Supper and Skating deal, which includes a prix-fixe dinner at a variety of delicious restaurants. Skate rentals and skating admission for only $30 per person.

LA LIVE 800 W Olympic Blvd, Los Angeles, CA 90015 866.548.3452 | www.lalive.com

Have an old-school skate night at Downtown On Ice. Visit the most popular ice rink in the heart of DTLA. The rink is open November through January.

PERSHING SQUARE 532 S Olive St, Los Angeles, CA 90013 213.847.4970 www.pershingsquareicerink.com | NOVEMBER 2014 | 123

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Holiday MUSIC PLAYLIST 1

VARIOUS ARTISTS, THE ULTIMATE MOTOWN CHRISTMAS COLLECTION “Santa Claus Is Coming To Town”

MY MORNING JACKET

a home for the HOLIDAYS AN INTERVIEW WITH SCOTT JUSSILA, RETAIL MARKET MANAGER FOR ROOM & BOARD, SOUTH COAST PLAZA VILLAGE WRITTEN BY: NICOLE FERA Every year, the holiday season seems to creep up faster and faster, which can cause those last few days leading up to feel chaotic and stressful. With all the baking, cooking, cleaning, shopping and planning that needs to be done, the last thing you want to have to do is worry about your home not being holiday ready. This time of year is a chance for all of your family and friends to come over to your warm, inviting, holiday-ready home and admire all of the hard work that goes into the season. To make things easier for you this year, our friends at Room and Board have supplied some holiday tricks and tips so that you can be sure to have the home that all of your friends and family adore (and secretly envy you for) this holiday season!

2

“I’ll Be Home For Christmas”

3

“Christmas At The Zoo”

“During the holidays, the two most important things to have are an inviting living or family room and a guest room that is ready for friends and family.”

— Scott Jussila, Retail Market Manager

4

THE KINKS “Father Christmas”

5

“Hallelujah”

Q: Can you tell us a little bit about your company?

Scott Jussila: To us, modern means taking the best of the past and reinterpreting it for life today. We design our unique furnishings in this spirit, creating items of exceptional quality you’ll be proud to have in your home.The timeless quality of our designs is due in great part to the natural materials with which they’re made: wood, steel, cotton, granite—natural materials that stand the test of time both physically and aesthetically. More than 90 percent of our assortment is American-made.

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7

THE FLAMING LIPS

JEFF BUCKLEY

DESTINY’S CHILD “8 Days Of Christmas”

TLC “Sleigh Ride”

Q: When would you say is the best time to score some holiday pieces for your home?

SJ: It’s no secret that the holidays are a busy time for everyone and preparations seem to start earlier each year! Getting a head start on decor and gift shopping will allow you to enjoy your home for the entire holiday season. Starting in October, Room & Board will showcase its new collection of accessories that are ideal for home decor and gifting.

Q: Are there any color schemes, patterns or specific looks that bring on the holiday spirit?

Q: Do you carry any holiday specific items?

SJ: The holidays aren’t just about red and SJ: For those looking for a more traditional green anymore. Adding an unexpected punch holiday feel, you can’t go wrong with classic of color makes your holiday decor festive yet prints like herringbone or plaid. Room & Board sophisticated. Using your current decor as offers a collection of washable wool inspiration, bring in fun accents in throw blankets that are perfect oranges, blues, or purples to really for sprucing up a living room or make your space pop. Room & Board Starting in October, guest bedroom at the holidays, or has fabulous choices in all hues!

Room & Board will showcase its throughout fall and winter.

Q: What are the best pieces to help new collection of

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MARIAH CAREY “All I Want For Christmas Is You”

PAUL MCCARTNEY “Wonderful Christmas Time”

ELTON JOHN “Step Into Christmas”

Also, Frank Sinatra’s entire album, The Christmas Collection is a must-have for anyone’s holiday music collection, featuring classics like “I’ve Got My Love To Keep Me Warm” , “The Little Drummer Boy” and “White Christmas” WRITTEN BY: CHRISTINE LYNN WILLIAMSON

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Q: Do you have any holiday gifts keep things organized throughout accessories that available from your shop? the holiday season? are ideal for home SJ: Room & Board is the perfect SJ: Room & Board has a whole decor and gifting. place to buy one-of-a-kind hostess assortment of items that makes and holiday gifts. Some of our organization stylish. A sleek tray favorites include our handblown glass vases and on your coffee table is perfect for corralling TV cozy alpaca wool throw blankets that come in a remotes and other loose ends, and our modern variety of colors. ply magazine stand will keep all your favorite Q: What tips do you have for designing or magazines and catalogs just an arm’s length away. decorating the perfect home for the holidays?

SJ: During the holidays, the two most important things to have are an inviting living or family room and a guest room that is ready for friends and family. It doesn’t take much to freshen up a space. Adding new bedding, a comfy throw and fresh flowers in a beautiful vase instantly makes a room welcoming.

ROOM & BOARD 8707 Washington Blvd, Culver City, CA 90232 310.736.9100 | www.roomandboard.com

Q: Any customer favorites for the holidays?

SJ: Right now, customers love adding our accessories to their home during the holidays.

Whether it’s a bold accent pillow, gold steel tray, or a plaid throw. They are all easy ways to add some new colors and design to your home during the holidays!

home

Top Flicks: CLASSICS & COMEDIES A CHARLIE BROWN CHRISTMAS: Still the cutest Christmas classic ever.

a happy HOSTESS PLAN YOUR PERFECT PARTY WITH THESE SIMPLE TIPS FROM 24 CARROTS WRITTEN BY: NICOLE FERA

INTERVIEW WITH ARPI TOROSYAN, CREATIVE DIRECTOR OF 24 CARROTS Although the holidays are one of the most exciting, energetic and heartfelt times of the year, they can also make you want to pull your hair out with all of the stress and anxiety that comes along with them. So, how can you avoid all of the meltdowns and freak-outs on your loved ones this holiday season? It’s easy. Thanks to our friend, Arpi Torosyan, Creative Director of 24 Carrots, you’ll be ahead of the game this time around and able to pull off the perfect, stress-free get together for all of your family members and friends to enjoy and praise you about the rest of the year.

ELF: Fun for the whole family. Can they please make a sequel already?

BAD SANTA: For when the kids are in bed and you’re drinking some hot buttered rum.

THE NIGHTMARE BEFORE CHRISTMAS: Tim Burton’s enchanting holiday classic.

THE FAMILY STONE: For when you’re over watching Love Actually.

RUDOLPH, THE RED-NOSED REINDEER: Because Christmas isn’t complete without watching some ’60s stop-motion animation.

THE SANTA CLAUSE: Tim Allen’s improvised Santa Claus performance has been warming our hearts since 1994.

HOME ALONE: Macaulay Culkin may be busy these days, rocking out in his band and wearing Ryan Gosling t-shirts, but we will always remember him as that adorable 8-year-old boy, fearlessly defending his home with the best booby traps ever.

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

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24 CARROTS CATERING & EVENTS 17851 Sky Park Cir, Ste F, Irvine, CA 92614 800.717.1545 | www.24carrots.com

Q: So Arpi, tell me a little bit about 24 Carrots and how you guys can help our readers have their best season to date!

Arpi Torosyan: Well, first off let me begin by telling your readers what 24 Carrots is all about. Our company is the most sought-after Orange County catering and events company in Southern California. We offer unbelievably delicious food, unsurpassed personalized service and a genuine passion for helping people create unforgettable memories together.

Q: Being in this industry, I’m sure the holidays are some of if not the busiest times of the year. What makes you stand out during these times to all of your customers in the past and future to come?

AT: I think our creative staff and talented partners continually push for imaginative new ideas, making us one of the top trendsetters in the catering and events industry.

Our friendly team’s refusal to compromise on quality means you’ll get the attention you deserve and your guests will get an experience they won’t be able to stop talking about.

That’s what we pride our company on.

Q: It sounds like you have plenty of experience with making sure that your clients have the smoothest experiences during those chaotic weeks. What tips or tricks can you give to our readers at home for these upcoming holidays?

AT: Well, as we all know the holidays are the perfect time to host parties, cook your favorite meals and make special memories with friends and family. While it’s everyone’s favorite time of the year, the holidays also come with a lot of stress; decorating and cooking for 12-plus is not easy!

The best way to tackle hosting is organization and prepping ahead of time. I would say that is the biggest trick that anyone can use.

Be Prepared Ahead of Time. Additional Tips and Tricks From Arpi Torosyan of 24 Carrots.

SET YOUR TABLE EARLY:

Your table can be set days, or even a week ahead of time. I always suggest investing in nice linen and chargers that you can leave on your table the entire season. This is a real time saver, especially in between holidays.

LINEN NAPKINS ARE KEY:

Linen napkins can also bring in a special touch to your table and add a layer of contrast, color and décor. A napkin treatment is an added little detail that will wow your guests, but doesn’t take a lot of time or money. Tie your napkins with twine and cranberries, top with pine cones, or add a fun fruit or vegetable that goes along with your menu/theme (artichokes, for example). I always like to make place cards for guests and prop on the table with cinnamon sticks.

CHOOSE MEALS THAT YOU CAN PREP AND

PLATTER IN ADVANCE: Getting most of the food you plan to serve prepared early ensures that you have little to do when guests arrive. This will save anyone the stress of having to play host, entertainer and personal chef all at the same time.

HORS’ D’OEUVRES CAN BE A LIFESAVER: It’s important to platter some hors d’oeuvres so your guests can enjoy drinks and small bites while you are putting the finishing touches on your main dishes. This keeps people happy, busy and out of your way while you finish up your soufflé or sprinkle those last seasonings on your mashed potatoes. Our favorites are a cheese and charcuterie platter, and Mediterranean spreads such as hummus, baba ghanoush and olive tapenade—all served with crackers and a fresh baguette. These hors d’oeuvres are great because they can be store bought and will look great as long as they are transferred onto slate, wood boards and mini decorative bowls.

AVOID TIME-CONSUMING ENTREES:

For example, a prime rib roast can be marinated ahead of time, put in the oven and taken out and served when your guests are ready for dinner. Gourmet comfort foods such as mac and cheese can be set in a pot with the boiled macaroni, sauce mixed in and ready to be cooked as guests are enjoying hors d’oeuvres. It is important to note that you should always stay away from risotto-like labor-intensive meals when serving a large group.

The Best Apps

wrap it up

TO HELP YOU NAVIGATE THE HOLIDAY

SHOPPING SEASON:

Become a Wrap Superstar With These Local Shops Top Tips for Gift Wrapping WRITTEN BY: BETHANY CANNON

TWEAK, THE ORIGINAL GIFTERY 8384 Beverly Blvd Los Angeles, CA 90048 323.653.6531 www.bestgiftstoreever.com PAPER SOURCE 175 S Fairfax Ave Los Angeles, CA 90048 323.934.4791 www.papersource.com CORDIALLY INVITED 5513 W Pico Blvd Los Angeles, CA 90019 323.931.0200 www.partypaperwrap.com SOOLIP @ PACIFIC DESIGN CENTER 8687 Melrose Ave, Ste G-154 West Hollywood, CA 90069 310.360.0545 www.soolip.com IT'S A WRAP 12237 Wilshire Blvd Los Angeles, CA 90025 310.820.1322 www.itsawrapgifts.com

Tweak, The Original Giftery

1.

Invest in a weighted tape dispenser because it only requires one hand to remove the tape.

2.

Make gift-wrapping less tedious by throwing a wrap party! Invite friends over to drink wine and wrap presents.

Have each friend bring wrapping paper that everyone can share.

Paper Source

3.

Set up a gift-wrapping table at hip height in order to avoid neck and back strain.

4.

To spice up the bow, add embellishments such as feathers and bells.

Cordially Invited

5.

Always choose gift-wrap over gift-bags.

6.

For those awkwardly shaped presents, use patterned tissue layered inside of cellophane instead of traditional wrapping paper.

7.

When traveling, be sure to use tulle for the bow as it is easy to re-fluff when it is smashed.

Soolip

8.

Pick out great papers and ribbons—something that is wrapped beautifully has to be good!

It's a Wrap

9.

Use double-sided tape for seamless edges.

10.

Satin ribbon makes for beautiful hand-made bows.

LETTERS TO SANTA CLAUS – For your little ones that are still believers, this app lets your kids send a letter to Santa, and he sends one back! Available on the App Store. (Free)

EVERNOTE – Evernote is incredible any time of the year, but it will come in handy to keep you seriously organized during the hectic holiday season. Download it on your computer and your mobile device, sync them, and never forget anything ever again. (Free)

EPICURIOUS – This foodiefavorite app is filled with the best holiday recipes, and has a built-in shopping list, making it easy to gather ingredients to nail a killer holiday dinner party. (Free)

RETAILMENOT – The RetailMeNot Coupons app makes it easy to save in-store with thousands of coupons at the places you love to shop. It also has GPS & Push notifications that alert you when you’re near a store with a deal. Available on the App Store and Google Play.

(Free)

AMAZON.COM & AMAZON PRIME – Not only does Amazon stock everything in the universe for the best prices, they offer two-day delivery on any product they stock with Amazon Prime Membership. Shop on your phone, anywhere, anytime, and say goodbye to lastminute shopping anxiety attacks. (Free)

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

This holiday season present your family and friends with gifts that are special inside and out. Follow these 10 tips from local gift-wrap stores to ensure your gifts will wow—even before they are opened. What are you waiting for? Go grab your wrapping paper, ribbon and tape, and before you know it, you’ll be a wrap superstar!

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PHOTO BY: Taso Papadakis

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Nov. 2014

130 DO EXPERT Guru Jagat Brings a Fresh Face to the Ancient Practice of Kundalini Yoga

134 DO FEATURE Stylizing Sustenance, Povertees Brings Hope to the Homeless Community in Downtown Los Angeles

140 ESCAPE Adventuring to the World’s Greatest Adult Playground for a Weekend of Ultimate Mayhem

146 FIRST TIMER’S GUIDE Running Through Colors at the Most Upbeat Paint Race Around

134 DO FEATURE Between the Seams

POVERTEES www.povertees.com

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let there be

light

Not Your Average Yogi, Guru Jagat Upgrades Your Operating System Through Kundalini Yoga

WRITTEN BY: ALEXA ERICKSON PHOTOGRAPHED BY: JORDANA SHEARA

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RA MA INSTITUTE 304 Lincoln Blvd Venice, CA 90291 310.664.3700 www.ramayogainstitute.com

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THE EXPERT GURU JAGAT Founder of Ra Ma Institute for Applied Yogic Science and Technology

Favorite Pose: Sat Kriya

Having never met Guru Jagat before, somehow sitting down with her for the first time made me feel like I was catching up with an old friend. She was finishing my sentences, leaning over to touch my hand as she laughed candidly, admitting that she knew more about me than I did myself. But that’s just her energy. She’s timeless, all-knowing and connective. Draped in a white frock with hair flowing freely and oversized sunglasses that she announces Beyonce owns as well, she’s not your typical “guru.”

The founder of Venice Beach’s Ra Ma Institute for Applied Yogic Science and Technology, she’s one of the youngest senior Kundalini instructors in the world. Having begun her yogic journey in her early 20s in New York, she traveled to an ashram in New Mexico to learn from Yogi Bhajan, known for introducing Kundalini Yoga to the US. She eventually found herself at Yoga West in LA, where she taught for 10 years before opening up Ra Ma Institute.

With an unassuming frontage on the corner of Lincoln and Rose, Ra Ma offers a mystical atmosphere upon entrance. The studio, layered in levels of white, boasts a beautiful boutique complete with clothing, jewelry, yoga mats, books and freshly made hot tea.

Behind a massive sliding wooden door to the left of the boutique is where the real mysticism unfolds, however. An open concept sacred space, the room is light, blocking the busyness of the boulevard with rice paper while a large portrait of Yogi Bhajan hangs powerfully on the wall. Perhaps the most stunning aspect of the room is the altar. Strung with lights and prayer flags, a sheepskin rug lies in the center while a 60-inch gong originally made for Van Halen creates an essential backdrop.

Having also developed a private clientele including an array of celebrities she refers to as “The Crew,” her following proves wide and varied and yet somehow seems to have only just begun. Providing a fresh face to the ancient practice of Kundalini, which incorporates physical exercise, meditation, breath work and chanting, Guru Jagat refers to this style of yoga as a “technology.” In addition to her studio, she has launched Ra Ma TV, which offers live streaming classes, yogic health, beauty and nutrition tips and more as well as Ra Ma Records, which consists of modern mantra music with indie rock and electronica beats.

Guru Jagat has created an environment for energy; for self-exploration. Witty, approachable and in love with her sheepskin scrunchy that she jokes makes her life complete, she’s worth the buzz that’s been stirred.

“That’s what’s unique about Ra Ma. That’s why we call the institute ‘applied.’ You can choose what to apply as per your lifestyle. It’s a completely different way of teaching.”

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“If you’re feeling negative, put on some white, add some light. You’ll feel better.”

“Add Kundalini Yoga

to anything in your life and you’ll feel better, look better, look younger and make different choices. It’s not a religious trip where you can do this, and you can’t do that. That is not the way that teachings were meant to be.” it, I was going to download the role of a model. I play a lot of roles. I am a CEO, and we opened that record label so now I’m a record producer, which I’m actually quite good at!

Q: Tell me more about Ra Ma Records.

GJ: We’re combining mantra and popular music to create something new; something more inviting. People are sick of the vulgar music. We’re expanding Ra Ma, and we’re going to have a whole nightlife situation there called Club Ra Ma—no alcohol, no drugs.

Q: How did the idea to open Ra Ma come to be?

Guru Jagat: I was given the whole thing…the name, the business plan, the way it was supposed to look, where it was supposed to be on the planet— everything—in a series of meditations from Yogi Bhajan. Eight years after he passed, he said to me in this really deep voice, “Ra Ma Institute for Applied Yogic Science and Technology.” And I was like huh? I had never heard those words before. He said it to me three times.

Q: Would you say you’re offering a new approach to Kundalini Yoga than what is out there?

GJ: What’s unique about Ra Ma is that I’m young. I’m outside of any kind of typical structure. Why don’t people want to deal with spiritual people? Because they can be annoying. They preach. That’s what’s unique about Ra Ma. That’s why we call the institute “applied.” You can choose what to apply as per your lifestyle. It’s a completely different way of teaching.

We’re not on that religious trip, or some post-religious trip. You can be spiritually engaged and a regular person. It’s not a Cartier bracelet. It’s not a new Porsche. It’s a lifestyle.

Q: Would you consider yourself to have certain rules or restrictions that you abide by in order to commit fully to a Kundalini lifestyle? I know that many practitioners wear white, wear a turban, don’t cut their hair, don’t drink, etc.

GJ: There are no restrictions. For instance, wearing white. It’s not required. Do whatever you want. I don’t wear white every day. I mean, I do when I’m teaching but not in my off hours. But it brightens you. If you’re feeling negative, put on some Q: How did you go from there? I mean that “There’s so much idea turned into the most gorgeous studio self-consciousness white, add some light. You’ll feel better. Hair is energy—that’s why I don’t cut it. Those in this world.

I have ever seen! Tell me about what went People are so who are interested in collecting energy may into designing this space both on a physical worried about want to try this. But you can cut your hair. and spiritual level.

GJ: There’s so much self-consciousness in what others think Do whatever you want. Do what makes you of them and how feel better. Add Kundalini Yoga to anything this world. People are so worried about what they look. We call others think of them and how they look. this self-reference in your life and you’ll feel better, look better, look younger and make different choices.

We call this self-reference opposed to selfopposed to selfIt’s not a religious trip where you can do reverence. And that’s what we are interested reverence. And this, and you can’t do that. That is not the in—moving from that self-reference to selfthat’s what we way that teachings were meant to be. So, in are interested reverence. We are perfect just how we are. in—moving from terms of restrictions? No. I don’t consider And I put that into practice in the creation of Ra Ma and all the things I’ve done since that self-reference my lifestyle a series of restrictions. I follow to self-reverence. a yogic lifestyle. I’m vegetarian, I get up at I’ve opened it. Instead of being self-conscious We are perfect certain hours, there’re certain ways I engage about my idea to create this and whether just how we are. or not it would succeed, I was like, alright, And I put that into in relationships. The reason I do that? It’s not because of religion, but because I have let’s just do this. I mean, I’ve always been practice in the a level of sensitivity because of my spiritual an entrepreneur, but you know, It’s like the creation of Ra Ma internet. We can actually download programs and all the things practice. There are things that I don’t do, or apps on how to do something you’ve never I’ve done since I’ve such as drinking, because of this. It’s opened it.” been too long. Why do I wear head covers? done before. It’s possible. And in 100 years, There’s a technology in terms of when I we’re going to know more about it. And that’s teach, I cover my head because it creates an electric what geniuses do; they download. So, essentially, turbine. That’s actually what the word turban is that’s what I did. It all came together through a prayer, my passion, my hard work and my drive. from..turbine. It’s a power source. We don’t wear head covers because of religion; we wear them because it’s You should have seen this space before. There was a source of energy. It’s all very misunderstood. nothing, so I downloaded the technology to become a general contractor. I designed the whole place. I Q: Let’s talk about “The Crew.” You mentioned some went to Orange County to pull out cedar planks for pretty big names. Do you believe they are interested the door from an old shipyard. I curated the whole in your teachings as a current trend to try or because boutique. I just did it. I’m a fashionista. they genuinely want to practice this lifestyle?

Q: What else have you “downloaded”?

GJ: Well, when I chose to step up and do photo shoots, I decided that rather than being self-conscious about

GJ: Everybody wants more. And everybody is a little baby, and everyone wants their mommy to feed them a spoonful of spiritual energy. I see everyone like my

child in that sense. Everyone wants to feel better and do good. We call it basic goodness. I want to help others attain that. I don’t hold judgements. I’m working on this pilot called Beverly Hills Buddhas (that’s the working title), which will raise the question: How in this land of luxury do we teach this practice without making it a trend? It’s an important question right now. There’re two sides of it. Some people are devoid of the spiritual aspect, and others are deep in it.

Q: What is your favorite yoga pose?

GJ: Right now it’s Sat Kriya—a major metabolic booster. It not only tones your core but gets you impeccably centered and most importantly, promotes security. You know the biggest beauty booster?

Security. Sat Kriya just gets you into your core and makes you feel amazing—lifts your self-esteem.

Q: Where can you be found when you’re not at the studio?

GJ: Intelligentsia. I love their coffee, and they have great people watching. I also love to hang out in a good bookstore. I’m also really busy managing my hectic dating schedule (laughs).

Q: Are you being facetious or do you actually have time to date?

GJ: I’m single for the first time in my life. I was married for 11 years and then had a boyfriend right after that and have now been single for the first time in a long time. It’s been so much fun. My friends and I sort of joke about me dating because it’s not like Guru Jagat can just get on Tinder (laughs). But in all seriousness, it’s been a great spiritual practice to be in this new place. I don’t need someone who is into yoga necessarily. I’m enough Kundalini for everyone.

The men I’m dating have to have a “thing” like I do, though—something that they’re passionate about.

I’m really into motorcycle guys.

Q: Do you have any advice you want to give to our readers? I know security is very important to you.

GJ: I don’t want to be cliche, but remember this: Shallow breath, shallow thoughts, shallow nerves, shallow life. Deep breath, deep thoughts, deep nerves, deep life. It’s a simple equation. If you feel like something is missing in your life, the deeper you breathe, the more oxygen you’re providing for yourself, which is simply vitality. And also, turning self-reference into self-reverence, because every time you think about a moment of self-reference, like “This is who I am, this is who I’m not,” well, that stuff will drive you crazy. We are in the hot bed of comparative consciousness. And this is where Kundalini comes in. Because the deeper you breathe, the more energy you have, and that energy gives you the ability to not want to live your life in that negative place, and that’s joy. One thing I feel grateful for every day of my life is that I have freedom from my neurosis and from the plague that is literally killing people, which is the plight of them not realizing that they have a choice not to believe everything their mind says. The mind is a computer. You can program it any way you so choose. People get caught in one program and cannot get out their entire lives. They hold onto one thought.

Yogi Bhajan said, “One thought can ruin a whole life.”

That’s a scary thought, but that’s a true thought.

Don’t think of yourself as worthless or inferior. What Kundalini Yoga does is it gives enough energy and awareness to know that you can just change the channel, you can just change that program.

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POVERTEES www.povertees.com

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the Seams

POVERTEES TAKES ON THE ISSUE OF HOMELESSNESS IN DOWNTOWN LA ONE RELATIONSHIP AT A TIME WRITTEN BY: JOE CANNON | PHOTOGRAPHED BY: TASO PAPADAKIS

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t HUGHIE HUGHES TYLER PATTERSON q

p KIRSTEN POHLE

p ALYSSA GOZUN

p LOUIS

AS A CITY THAT IS INFAMOUS FOR ITS LACK OF ONE CENTRAL DISTRICT, with different “centers” spanning from Long Beach to Ventura, Los Angeles has been going through a massive renovation in its downtown quarter. Redevelopment projects that span out from LA’s main highrises have been in the constant presence of cranes and fenced-off construction sites for the past few years. What has been emerging are high-end boutiques, posh cafes and bars, studio lofts with rent costs that rival Manhattan or London’s West End. With whispers of gentrification across the internet, key questions are raised regarding the issues that come with the territory of Downtown LA’s newest label as “America’s Next Great City” (as labeled by GQ Magazine in January 2014). Downtown’s shift to the up-and-coming epicenter of our predominantly single center-less city has focalized the issue of homelessness in the downtown area. In July, The LA Times reported that Los Angeles “remains second to New york as the region with the most homeless residents” in the United States, an increase of 16 percent since 2011. As the city’s face is in constant evolution, there are those still adamant of keeping the soul of the city humble.

Out from a small house on the east side of Los Angeles, Tyler Patterson and Hughie Hughes run Povertees, a clothing line that has been helping build relationships with the homeless community in Downtown LA. Their clothes feature stylized pockets that are hand sewn onto men and women’s tee shirts, tank tops and hoodies. 20 percent of their proceeds are donated to help the homeless in Downtown LA,

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10 percent to provisions and 10 percent to the Midnight Mission’s emergency bed program. In keeping to their spirit as a clothing line, Patterson and Hughes represent a growing number of Angelenos who are becoming more involved in walking among those who are less fortunate. The company’s spirit is fundamentally based in the ambitions of the up-and-coming generation bent on helping others and dealing with complex issues.

With a vastly negative public perception of the homeless community that has plagued the city for decades, there is solace to be had with Povertees’ efforts to bring awareness and attention to the homeless issue that has been all but blocked out by redevelopment plans.

Projects like the Povertees Community Art Collective, which showcases the work of local artists and gives people a chance to be active without the sole donation of money, have put their clothing line in the right direction not only for the clothing line, but the downtown community in its entirety.

I sat down with Hughes and Patterson to open up about perception, community outreach and the changing city. During the discussion, we refer to an article by Ed Leibowitz called “Reinventing Skid Row: When Hipsters Met the Homeless, and Made a New Downtown L.A.” You can find the piece at www.politico.com.

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Q: Why tackle the issue of poverty and homelessness in Downtown Los Angeles?

Tyler Patterson: When I was a freshman in college, pretty naively I think, I thought about the issue of homelessness, since I grew up in LA County. I was just trying to figure out something that I could do, and I knew, even at that time, you can’t just throw money at the problem. I didn’t have any money to throw anyway, so I decided that I wanted to go down there and meet some people and see what they would say we could do to help out. I wanted to learn from them and not just come in and make them do something they did not want to do, or come in as some kind of outsider. I wanted to feel like an insider in their community and go from there. So basically, the first day, we took some sack lunches and walked around—again really naively. We didn’t know anything about what was going on.

Q: Where did you first go?

TP: The Fashion District. We ended up going to the exact same place where we walked through alleyways passing out food, which was a really warm reception.

Obviously, since there was free food, everybody was happy. The first guy we ever met, named Larry, who we still talk to today, was great and warm and so nice. Over the last seven years, he kept sharing with us. He said, “I don’t care if you bring anything to us. What I really care about is our relationship and having someone to talk to and having somebody that treats me with respect.” From the get-go, that is the exact response we’ve gotten from all the people we’ve been close with.

Q: How did you two meet?

Hughie Hughes: We met at Hope University. At the time, I was heavily involved in some ATLAS youth groups in Orange County. I had heard about what he was doing and I thought that was cool, but I was super busy with ATLAS. Then, prior to leaving for an internship in India for six months, I had three months to make use of my time. So, I started hanging out with him more and he started teaching me how to sew a little bit. We started making pockets and product with some other friends, and then it got to the point where Tyler and I became more involved with what Povertees was doing. We were driving up a couple times per week where we would leave at

four in the morning from Orange County and get up to LA to take our friends to rehab programs and the DMV to get ID cards so they could get into a housing or rehab program. Then we’d take them to breakfast and be back in time for class at 8am. We would make more product at night. Around that time, I realized that I really enjoyed it. Even though it was tiring and difficult, it was something that I could gel with. I appreciated the heart behind it and the sense of belongingness and community and friendship. When I went to India, I brainstormed ideas about Povertees. I came back, and wanted to be more involved. It went from there.

Q: Do you guys primarily work within the Los Angeles Fashion District?

TP: Yes. We’ve gone to the same exact place from the beginning. It’s on the fringe of Skid Row. The thing is, though, they’ve been kicking people out of that area for a few years. So it’s really dwindled.

When we first started going there, there were a good amount of people, and we were creating kind of a big community and they’ve kicked almost everyone out at this point. Now, it’s only our close people, and they don’t sleep there, they’re just around during the day and they go somewhere else to sleep. We’re at a crossroads right now where we’re really working closely with several people rather than a large number of people. We try to focus on the quality of relationship as opposed to the quantity. We’ve also transitioned more to working towards housing and working with different groups and missions.

Q: Do you know why they’re kicking people out?

TP: They’re building things. They haven’t built anything in our area yet, it’s just a massive construction zone.

HH: And as a result, Skid Row has become overimpacted again. Something I have been reading (and I don’t know the numbers on this one yet), but they are doing a lot of renovations of historical buildings in Downtown that are being turned into initiative housing for the homeless community.

Q: One of the things I’ve noticed in researching different blogs and articles about the downtown area is the perception of the area as the up-andcoming center for LA, if there was a center. I read about redevelopment projects a little weirdly because it seems as though there is that aesthetic

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“

PART OF WHY WE DO WHAT WE’RE TRYING TO DO IS THAT NONE OF US REALLY HAVE A CHOICE ABOUT OUR DIRECT RELATIONSHIP WITH OUR FAMILIES OR PARENTS OR ENVIRONMENT—ALL OF THESE THINGS REALLY DO SHAPE YOU AND YOU DON’T HAVE TOO MUCH CONTROL OVER THAT, FRANKLY. BASICALLY, WE’RE TRYING TO USE RELATIONSHIPS TO AFFECT PEOPLE IN A POSITIVE WAY.” -Tyler Patterson

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“

I HAVE THIS INCREDIBLE OPPORTUNITY TO WALK ALONGSIDE SOMEBODY THROUGH THEIR STRUGGLE, SUCCESS, AND CELEBRATION. IF THAT MEANS HELPING A HANDFUL OF PEOPLE, IT’S BETTER THAN DOING NOTHING AT ALL.” -Hughie Hughes xxxxxxxxxxxxxxxxxxxxxxxxx

judgment, while completely leaving out issues like the homeless community that have always been there.

TP: It’s the ultimate gentrification. The article totally encapsulated the issue. There really is a perception shift outside of the homeless community about how downtown is “coming up.” GQ named it one of the best “up-and-coming” areas in the nation. Some people are asking the question about what that means for the people who are currently homeless, especially as housing costs rise. Redevelopment is going to eliminate cheap housing which already isn’t cheap enough for people, and it’s going to become a huge issue. If we only paid as much attention to the profit that’s going to come from that as we would to the negative side, maybe some headway could be made.

Q: Are you convinced?

TP: Absolutely not. I have little hope for that based on my view of how that works.

Q: In talking about gentrification in Downtown, what do your friends think about what’s happening?

TP: They don’t really know what to do. It’s almost like they aren’t allowed to have a strong opinion. Obviously their opinion is negative—and most people would feel helpless about it. I think we need a cultural shift that is larger than Downtown, larger than anything that we currently have.

HH: I remember I had one conversation with somebody after we found out that they’d been kicked off of the street. They said “Yeah, they’re just moving us again.”

It seems that they’re almost used to it.

Q: You mentioned earlier about not having an answer as to why you guys are here. Do you have an answer?

TP: I think I have an answer for both of us to tie into our mission. Part of why we do what we’re trying to do is that none of us really have a choice about our direct relationship with our families or parents or environment—all of these things really do shape you and you don’t have too much control over that, frankly. Basically, we’re trying to use relationships to affect people in a positive way. The whole reason we’ve been wanting to do that is just the realization in itself.

Q: What do you think needs to happen? Because, again, you can only pump so much money into things.

TP: I thought the article really hit it on the head with getting people into cheap housing and using as much of our resources as we can. We also need to cut down 138 |

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the bureaucratic mess and everyone knows it. At the end of the article, it was saying that we need adequate funding in general.

Q: Of course we need adequate funding but adequate action, too.

TP: Exactly. We can’t really just keep pushing people into an area and write them off. It’s unethical.

Q: How have you two changed since 2007?

TP: I have a definite appreciation for the complexity of socioeconomic issues—the homeless issue specifically.

I think it’s so easy to just assume that the city doesn’t care at all about homeless people, or it’s easy to say all homeless people are the same. It’s really not black and white. These issues are really complex and messy. The only way to alleviate them is by first appreciating the complexity of the issue. I feel humbled to be working with this issue for seven years.

HH: Especially for me in this last year, it’s been a lot of learning and growing and, for me, a lot of screwing up and figuring it out and learning from that. As far as homelessness goes, one of the things that I’ve realized and accepted more is that you can’t just have treatment without community. When we begin to couple treatment with social support and with community, it can add so much to that. It can enable these people to have a greater chance for success.

When I was 18, I’d say I was very idealistic. I felt that I needed to change the world, but I’ve accepted the fact that I’m not going to do that. At the same time, I have this incredible opportunity to walk alongside somebody through their struggle, success, and celebration. If that means helping a handful of people, it’s better than doing nothing at all.

Q: When presenting to elementary schools, what are some of the questions you get during those presentations? Because, as children, I’m wondering what they’re thinking when they hear or talk about the homeless community.

HH: I’ll be the first one to admit that when I started working alongside Tyler and the team and working with homeless people, I think I had a lot of negative pre-dispositions towards them. Once I started talking to them I began realizing that they have or had families of their own, or a pretty good mid-level management job. That’s one of the coolest things about talking to these kids—I tell them some of their stories. It’s like I know this person and this is what he loves or doesn’t

like; it’s similar interest to them. A lot of times they ask things like “Are all of them mentally ill?” or “Are they all drug addicts?” Typical things like that—questions I had too before we started working with them and researching more. What I can share with the kids are the real numbers and stories and it’s significantly different from what we thought. It’s cool to see their eyes open up. Tyler and I are always very specific of our rhetoric. We don’t usually say “We’re working with the homeless today.” We say, “We’re working with our friends on the streets.”

Q: You have a video on your website that showcases your work with your friends. Tell me about the friends you work with.

TP: That video is funny because there was no planning for it. It was one day, just the normal passing out of food for a holiday. That’s how it goes a lot of the time, especially when we have had bigger groups. We treat them like friends, which means we make fun of them and they make fun of us and it goes back and forth. It’s been good times, and they love it. They get upset when we miss a week.

Q: Talk me through the pockets themselves. How did you guys get into creating the pockets for tee shirts?

TP: The pocket idea was a simple way because we knew we were going to be working out of a dorm at first. I was thinking about what we could be doing ourselves, and it seemed easy enough. And really, it’s not that easy, and it took a while to get used to, but that was it.

Q: What about the designs?

TP: Our most recent line was to promote the Art Collective, which were famous art pieces, so we didn’t design those. Our new line, coming this fall, is called, “By the Community, For the Community.” The designs come straight from the Art Collective.

Q: How has the expansion been going?

TP: Our focus right now is in LA. We’ve talked to people in San Francisco and San Diego, and we want campus reps there to allow us to be more informed about the specific context of, say, the San Francisco homeless community versus San Diego versus LA—they’re all so different. So we’re not going to rush that expansion.

HH: Our current goal right now is to continue talks, without naming any names, with a certain group

FOR THE COMPLEXITY OF SOCIOECONOMIC ISSUES—THE HOMELESS ISSUE SPECIFICALLY. I THINK IT’S SO EASY TO JUST ASSUME THAT THE CITY DOESN’T CARE AT ALL ABOUT HOMELESS PEOPLE, OR IT’S EASY TO SAY ALL HOMELESS PEOPLE ARE THE SAME. IT’S REALLY NOT BLACK AND WHITE. THESE ISSUES ARE REALLY COMPLEX AND MESSY." from Downtown where we can eventually employ some of their formally homeless individuals. That’s been one of our major goals from the beginning. If we can create an opportunity where we meet them on the streets, become friends with them and trust each other, help them get into rehab and get clean, then after, if we can eventually employ them, then they can offer that to somebody else, which is great.

We also want to bring on a few other people to expand the team so that we can do more things. The people that do help us out are incredible, and we wouldn’t be able to pull off some things without them.

Q: Other than buying a shirt, how else can I be involved with Povertees?

TP: There are two big ways. One is the Community Art Collective. We need artists who are skilled and really want to be involved. The other thing that really helps us is something called Pocket Parties. We bring a ton of pockets and a ton of clothes, and different

community groups will throw it for us. It’s great to see a different community come together with us to contribute to the community we’ve been working with.

HH: Whenever people ask us about how to help, we tell them to help us throw a Pocket Party. Get your school or fraternity, or sorority, or community to help us out.

TP: When I was growing up (not to talk negatively about other non-profits), getting involved often ended up with donating money. That was frustrating to me because I knew a lot of people who wanted to help, and I didn’t have any money and I wanted to help. It was overwhelming to the point where it would make me jaded. But money is a necessity for non-profits. It’s not just them trying to steal money from kids. It’s also necessary for them. But we’re really trying to structure it in a way where we create opportunities that don’t involve donating money, like the Community Art Collective and helping with event planning.

HH: When we speak at events, we tell people that

we’d love for them to help be a part of Povertees. Our slogan is Life Sewn Together, and we want you to join us in that. But we leave it with: At the end of the day, you’re in this community and if you feel the necessity to reach out to the poor in your neighborhood not with us, then do it. We’ve started to throw some events with local colleges, groups and churches, and it’s been exciting for them because they’ve seen their kids ask how they can help the poor in Fullerton or Orange, and how to help the homeless and get to know them. Success for us is to get other people open to the idea of walking alongside somebody less fortunate than themselves. | NOVEMBER 2014 | 139

DRAI'S BEACH CLUB • NIGHTCLUB AT THE CROMWELL 3595 Las Vegas Blvd S Las Vegas, NV 89109 702.777.3800 www.draislv.com THE CROMWELL 3595 Las Vegas Blvd S Las Vegas, NV 89109 702.407.6000 www.thecromwell.com

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VEGAS,

Well Done HOW TO ACT LIKE A KID BUT BE TREATED LIKE AN ADULT

WRITTEN BY: ERIK HALE PHOTOGRAPHED BY: ERIK KABIK

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“On ne peut désirer ce qu'on ne connaît pas.”

You cannot desire what you do not know.

Anticipation can easily exceed reality, and it often does.

The idea of almost any travel destination and the hope of what might be causes me great joy. I have always loved leaving my house. If you tell me we are going somewhere or doing something, I get extremely excited. I will start to imagine what it will be like, what I will do. I create a virtual reality of the trip, and that version of me that is vacationing is always having an amazing time.

Positive thinking and emotive projection has not always served me well. I can plan the most amazing trip, making sure to check every detail, rechecking dates, reading reviews and checking photo galleries. I set my expectations so high that when even the smallest thing goes wrong, my mental fabrication begins to unwind, and the fun begins to ooze out from between the seams. Very few things, much less vacations, can ever hold up to the scrutiny of my expectations.

Las Vegas has ALWAYS been this way for me.

I remember my first trip to Las Vegas very well. I was 16 years old and feeling very grown up. My parents suggested Las Vegas for a family vacation.

I am sure they told us what every parent tells their kid (and themselves) when they reveal that their summer vacation plans involve the world's largest adult playground. “There is so much for kids to do 142 |

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there,” they say enthusiastically. Then they pause as anyone searching for a rational explanation in this argument would do before coming up with, “There’s a pool, and Circus Circus has a lot of games. We can check out the Hoover Dam and they have amazing buffets.” My 14-year-old brother was impressed; he had bought their sales pitch. I didn’t buy it, but that didn’t matter. The only thing I heard was that I was going to Vegas. This would be my coming of age party. They actually thought I was old enough for Vegas! I was so pumped. I bragged to all of my friends, got a haircut, talked my mom into some new Nikes and readied for adulthood. I was smiling for the entire five-hour drive. When we saw the lights approaching, I slipped into a euphoric coma.

had dropped off my nightstand and onto the floor. I leaned off the bed, picked it up and saw that I had 38 missed messages. There are only a handful of reasons to wake up to that many missed messages: when someone you know is in an accident, a week after you break up with a crazy girlfriend or when you get stuck in the black hole that is a GROUP TEXT.

Let me tell you how that trip went. I ate a late night $1.99 biscuits and gravy dinner at Gold Coast, took a picture in front of a million dollars at Binion’s and babysat my brother. I was chasing him across the threadbare red carpet, from game to game at Circus Circus, listening to the carnies spew lies about games of chance where we might win a fugly stuffed animal.

Vegas. Blah.

I scrolled through the growing list of texts. “I’m in,” said one friend. “Me too,” said the next, then similar echoed responses, then dumb jokes, then gentle razzing then dirty jokes and then, “I can’t go. Can someone take me off of this group text?”

FAST FORWARD 26 years. And several LAS VEGAS trips later.

I woke up to a cell phone “binging” so many times it

“Noooooooooo,” I bellowed. “Not a group text.” A friend of mine had moved to Australia and was planning a trip to the states to celebrate his 30th birthday and of course he wanted to meet in Vegas.

Certain things MUST happen in Vegas: your 21st birthday celebration, your 30th birthday, bachelorette parties and Nicolas Cage movies.

“No!” came the in unison yet delayed response (over the course of an additional dozen or so texts). “You cannot leave a group text, sorry.” We were going for Memorial Day Weekend. Yes! This trip would be different. I wasn’t going with my parents; I was going to meet up with my crazy group

PHOTO BY: ERIK HALE

“This trip would be different. I wasn’t going with my parents; I was going to meet up with my crazy group of friends. There was no little brother to babysit; I was taking my girlfriend, and if I partied the way I planned to, she would have to babysit me.” of friends. There was no little brother to babysit; I was taking my girlfriend, and if I partied the way I planned to, she would have to babysit me. Just like when I was 16, I got a haircut and bought a new pair of shoes. This time we weren’t staying at the Circus Circus and I would not be eating $1.99 biscuits and gravy.

Time to find a hotel. I scrolled through the usual suspects and all of the usual apps.

NOPE. NOPE. MAYBE. Then I landed on something new. I checked the photos, rolled over, showed my girlfriend, and she flipped. “We are staying there?” she almost screamed.

I reconfirmed to make sure everything was correct and then pushed OK. And with that, my old friend, “Anticipation” sauntered into my head.

We were going to Vegas, and we were staying at The Cromwell, a remarkably beautiful stone, recently set in the center of the Crown on the Las Vegas Strip. No more ugly red carpets and uncomfortable beds.

I was going to be LIVING THE LIFE I deserved…at least for the weekend.

The drive into Las Vegas is always fun for me. I let my friend, “Anticipation” take the wheel, raise my hands and scream “Vegas!” every 40 miles or so. The miles always fly by on this end of the journey. The conversation between my girlfriend and I is frenetic.

We talk about what we will do, where we have to go

and relive tales of trips in the past. I am pretty sure the trip from Los Angeles to Las Vegas takes about 45 minutes. I might be a little off on my estimate, but that's how fast it seems. By contrast, I once sat in the backseat of a truck on a trip home from Vegas that took approximately three and a half days.

Our excitement grew as we crested the last hill and saw the city outline. It continued as we passed billboards, resorts and other cars (we were flying along in the fast lane).

We were here. THE CROMWELL was gorgeous. Everything about it was sexy. The windows were framed by black Parisian-style awnings. The windows of GIADA DE LAURENTIIS' new restaurant reflected the sun into our eyes, which caused us both to look up. What was that? Perched precariously atop The Cromwell was the glass lined, palm tree topped, sparkling, three story mega club, Drai’s.

This weekend was going to be amazing!

We entered the lobby and looked for the front desk, which wasn’t the typical experience you would expect. We were greeted warmly and directed to a lobby desk. This was check in? The man behind the counter stood up, shook our hand and offered us a seat. Behind him sat beautifully detailed dark wood cabinetry filled with volumes of books. They gave us our room number, called over more staff and escorted us to our room—one of only 188 rooms and suites.

We exited the elevator, made aware of the fresh selection of teas and coffees every morning available on every floor, and made our way down the dimly lit hallway, towards our room. This was more of a Parisian apartment, with its luxe, buttoned-down leather couch, distressed coffee-colored plank floors, black and white mini subway tiles (spelling out French-English quotes), amazing surrealistic photos by Deborah Anderson and as I stop to look out the window; the Eiffel Tower (or at least a pale imitation of one).

So far my expectations were WINNING. It looked like we would be staying on the strip literally but not figuratively. We had somehow been transported. I was in a room that I didn’t want to leave. But we did. Just a quick two hours to allow my girlfriend to primp in front of the in-room showgirl makeup mirror and we were out the door. Wow, that was fast.

I left the room with the intent of regularly uttering one of my TOP FIVE SENTENCES. “Just charge it to the room.” It was like having a mini American Express Black Card.

“First spot we hit it was the liquor store, I finally got all that alcohol I can't afford…”

—Sublime, April 29, 1992 As we stepped into the 40,000-square-foot casino, the doorman guarding the elevators said, “Hello, Mr. Hale.”

“Shit.” I looked over my shoulder fast. My dad had come after all.

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We were lucky enough to score a cabana on the far side of the pool. When I say cabana, I don’t mean a palapa covering a hammock like you might find in the Dominican Republic. I mean a luxurious indoor/outdoor condo replete with flat screen TV, private bathroom with shower, misters, comfy couches, optional mini pools and bottle service. We posted up, ordered a few bottles and did what most every couple does nowadays when they arrive some place cool. We took a selfie. Or was it an ussie? When we looked at the photo, we realized we had just been photo-bombed by a couple thousand people!

The lobby was full. What surprised me most was that the number of people in bathing suits headed for the rooftop of Drai’s Beach Club far exceeded the number of people there to gamble. I liked this. Gambling was something better done at night in my opinion.

It was 107 degrees out, there was a rooftop pool (on the Las Vegas Strip) and some famous person pushing buttons—errr—DJ-ing to a crowd of thousands, splashing about in pools and downing cold cocktails. Gambling could wait.

PHOTO BY: ERIK HALE

No dad back there. He was talking to me. I composed myself and said something like “Good Day to you sir.” What a dork.

THE WORST THING IN THE WORLD? Losing your friends in Vegas.

We rode the elevator to the top floor (using the fast pass line since we were hotel guests) and exited into a hallway that led out to an amazing site. We were on the second floor of the day club looking down on everything, the frolicking in the pool, the DJ, the fourstory tall perfectly placed palm trees and out onto the strip 11 stories below. Jaw-dropping for sure. Victor Drai had taken time to consider how every detail would be perceived by the guest. He had designed this club it seemed, first and foremost, to put the club goers' jaws directly onto the sparkling white floors. The entry alone was Instagram worthy.

THE BEST THING IN THE WORLD? Finding your friends in Vegas.

Here they came. All 11-teen-thousand of them. It was like being kindly crushed by a stampede of high-five waving animals. My first bottle of vodka was finished before I gave the last of my friends a hug. The music was blaring, shirts were off and more vodka was on the way. This was going to be fun.

“WHAT SURPRISED ME MOST WAS THAT THE NUMBER OF PEOPLE IN BATHING SUITS HEADED FOR THE ROOFTOP OF DRAI’S BEACH CLUB FAR EXCEEDED THE NUMBER OF PEOPLE THERE TO GAMBLE. I LIKED THIS.”

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Do not leave the property for your entire stay. Your friends might try to coerce you, but there is plenty to do without using the exit door.

Eat and drink out of the mini bar.

This is Vegas, not a vacation with the kids. That's what mini bars are for.

Do not try and pack 24 people into an elevator, or try to take 18 guys into a club.

Stop into Bound, the luxe lobby bar, every chance you get (we did) for one of famed mixologist Salvatore Calabrese’s breakfast martinis. A stomach soothing mix of gin and orange marmalade.

Go to dinner at Giada and enjoy an amazing view of the Fountains of Bellagio and the towers at Caesars Palace. This is Food Network Star Giada De Laurentiis' new restaurant, and it offers al fresco dining on the terrace or amazing views inside near the automatic retracting windows. Make sure to try EVERYTHING...it is all amazing!

Get dressed up and go to Drai’s Nightclub. Do not wear a t-shirt like I did.

They were nice enough to let us in (maybe because we had a table), but I would suggest taking your styling cues from Victor. He looked great.

Check out the chandelier in your room.

Each room has a different one.

Do stay an extra day and eat room service and watch movies in their comfy beds.

Don’t go to bed early.

Take a taxi using RideLinQ instead: www. ridelinq.com

DO NOT STAY OR PLAY ANYWHERE ELSE.

PHOTO BY: ERIK HALE

Hey, 16 year old me! What do you think of Vegas now?

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PHOTO BY: ERIK HALE

DO YOU KNOW WHAT HAPPENED NEXT? YOU DON'T? WANT ME TO TELL YOU? I’m not sure I recall the critical details. I would love to share more, but there are rules about sharing these secrets. I will make a list for you though; a list you can try on your next trip to the desert.

TIMER’S GUIDE

Covered in Colors at the “Happiest 5k on the Planet” 146 |

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“In the midst of my triumphant ‘WOOOOYEAAHHHH!’ my mouth was directly targeted and successfully hit, bringing a whole new meaning to the phrase ‘Taste the rainbow.’”

WRITTEN BY: JESSIE DAX-SETKUS PHOTOGRAPHY PROVIDED BY: FLO-FOTO

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ainbows. Everyone loves them. As a child, they came to me during Saturday morning cartoons when I’d watch The Care Bears, a rainbow-infused show I dreamt about long after the segment ended. I longed for Funshine, Love-a-Lot and even Grumpy Bear to swoop down from the clouds, invite me into their cloud car and take me away to Care Bear Village. I wanted to ride over the rainbow and then glide down it like a playground slide (The Care Bears did it so naturally that it became an essential item on my to-do list). Unfortunately, my dream never came to be. I guess there were other six year olds picked to ride to Care-a-Lot Castle.

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any years later, however, after having pushed the idea of experiencing a rainbow beyond the sight of its brilliant colors in the sky completely out of my brain, I suddenly found myself being pummeled, walloped, bushwhacked, spattered and pelted by them.

The Color Run was something I had heard legendary tales about. Founded in January 2012, the self-proclaimed “Happiest 5k on the Planet,” broke ground in Phoenix, Arizona and reprised in 50 other American cities that year. Founder Travis Snyder claims that he received inspiration from both Disney’s World of Color and India’s Holi Festival, a Hindu festival signifying victory over evil, the meeting of others, the repairing of ruptured relationships and the simple enjoyment of play and laughter. People grab handfuls of color and throw them at one another—proving to be a messy, but fun-loving day.

When I was recruited for the Color Run, I was beyond excited to get bombarded with color, enlisting my best friend, brother and sister to join in on the fun. Ready to run, I showed up decked out in my Color Run shirt, aviator sunglass, Color Run bangles and gnarly headband. After dancing to some blood pumping music, we were off, the wind whipping through our hair, our legs galloping off the ground, the music blasting into the heavens, screaming Europe’s “The Final Countdown” until it was nothing but a faint whisper behind us. Then it happened. The first color zone appeared and we were so excited that we vigorously began picking up speed to experience maximum velocity while being hammered with fistfuls of yellow-dyed cornstarch. This is when I realized I had made an enormous mistake.

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Color Run

MUST-DOS

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Register online

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Pick up Color Run gear before the event day. It will save you time and stress the day of the run…you will thank me later.

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Wear white and your Color Run gear when showing up.

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Show up an hour before your start time—parking is a beast and a TON of people are psyched to get their color on!

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Plan to get obliterated in color…it’s more fun to try to get pummeled by it…and there’s no avoiding it.

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Make up inventive ways to get colorful—it really is hilarious.

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Grab a bag of color at the end of the run and have a color fight; you will feel like you are seven again…and it is awesome.

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Partake in the various food trucks available and dance to the live music. Chances are there will be a few more color fights.

A Colorful History 2012 Runners Get Colorful! The first Color Run event is held in Phoenix, Arizona with 6,000 participants. By the end of the year, The Color Run is held in 50 different North American locations and has over 600,000 participants.

The Color Run’s primary goal is to bring people together to run in the “Happiest 5k on the Planet.”

2013

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Color Run RULE #1: If there is nothing else you remember from this entire experience, remember this…do NOT forget to close your mouth while running through the color zones. I know you are caught in the heat of the moment and all, but don’t make this rookie snafu…it’s bad news.

In the midst of my triumphant “WOOOOYEAAHHHH!” my mouth was directly targeted and successfully hit, bringing a whole new meaning to the phrase “Taste the rainbow.” After coughing up a few clouds of yellow dust, we were off to get loaded with my absolute favorite color: pink. Blondie’s “One Way Or Another” blared on the speakers, taunting me with the lyrics, “I’m gonna getcha, getcha, getcha, getcha.” And as I ran faster in a flurry of excitement, I found myself inadvertently tearing through a row of high-fivers.

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Color Run RULE #2: The bigger spectacle you make of yourself, the more the color throwers will target you. They live for this.

Colors Fly Internationally! Over 170 events in 30 plus countries are held across North America, South America, Europe and Australia with plans to expand into Asia and the Middle East.

2014 Colors Meet Kaleidoscope! The Color Run introduces its Kaleidoscope Tour, which gives runners a limited edition Kaleidoscope gear bag/race kit. The run is packed with kaleidoscope adventure including killer photo ops, gnarly tunnels to run through and a kaleidoscope themed party at the end of the run.

Where Does the Happiness Come From?

THE COLOR RUN WAS INSPIRED BY: -Holi: A colorful festival held around the Vernal Equinox in India celebrating the triumph of good over evil. People throw handfuls of color on each other with the intention of nothing other than laughter and happiness.

-World of Color: A nighttime show in Disney’s After making it through the endless train of high-fives, I gleefully raised my arms above my head, slowing my pace to become fully enveloped in the parade of pink…and enveloped I was. The color throwers decided that I was making the biggest production out of this color zone, obliterating me with pink powder. Accepting this fate, I grabbed my brother’s arms and threw them in the air, equally putting him on display for an endless pounding of pink. The four of us repeated this behavior through the blue zone, getting demolished with blue pigment.

We then headed for the final color zone, purple, where we made the biggest scene of all.

3 The Color Run has now expanded to over 30 countries in North and South America, Europe, Asia and Australia and holds over 170 events annually.

The Color Run gives back to the community by donating to Global Citizen, a non-profit dedicated to ending world poverty by the year 2030.

FOR ALL EVENTS, VISIT: www.thecolorrun.com

California Adventure complete with large, colorful water fountains, LED lights, mist screen, lasers, projections of classic Disney movies, music and fire nozzles—makes “The Happiest Place on Earth” even happier.

Perks of the Party: WHAT DO YOU GET FOR YOUR MONEY? -Swag Bag: You’ll receive a t-shirt, tricolor headband, sling bag, colorful bangles, color packets and temporary tattoos!

Color Run RULE #3:

-Gourmet Food Trucks: They cost a little extra but

When it comes to color, there are no regulations. As long as you are not doing anything dangerous, you are in the clear. Insane behavior is encouraged.

-Extra Color Bags: They don’t call it “The Happiest

“Why don’t we make purple ‘snow’ angels?” my sister encouraged.

This idea was not only well received by our posse, but by many other groups running in. We flopped to the ground, rolling around as if we were suddenly seven again. The rest of the runners quickly followed suit and a chorus of laughter broke out as we lay covered in layers of cornstarch. I guess they call it the “Happiest 5k on the Planet” for a reason!

We eventually collected our composure, continuing on to the home stretch. Sprinting forward, we triumphantly passed through the vibrantly hued finish line, getting handed our own bag of color.

Dancing and singing to the music, everyone began throwing handfuls of color at each other, leading to an epic color fight. It was pure madness! After all that blood-pumping craziness…we worked up an appetite. Food trucks lined the after party. From a grilled cheese truck to burgers, homemade popsicles, barbecue grub and more. We pigged out…hardcore. And sure, it costs a little extra, but they’re gourmet food trucks, so it was worth it!

After the exhaustion of excitement and activity settled in, we walked back to the car with gigantic smiles across our faces. Needless to say, if you are looking to add some color to your life—this is the place for you. I’m sure Funshine and the gang were smiling down, happy that I had finally gotten to experience my long awaited childhood dream.

they didn’t skimp with what they brought to the table.

5k on the Planet” for nothing! It is a constant color fight war zone during the post-run festivities.

-Free Concert: Not too worn-out from the run to dance? Burn extra calories to some colorful music.

-Surprise Gifts: Look alive! Color ambassadors throw Color Run paraphernalia such as hats, frisbees, etc. You could catch some pretty sweet gear if you are in the right place (and willing to fight off the crowd)!

Color by Numbers 5: Kilometers the run extends 0: The number of people timing the race 4: Amount of Color Zones per run 80: Local and national charities The Color Run has donated to since 2012 3 MILLION-PLUS: Amount of money raised for charitable organizations 30-PLUS: Countries that have hosted Color Runs 134: Events held in the USA in 2014 (with potential for more)

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PHOTO BY: Matt Doheny

home

Nov. 2014

152 HOME EXPERT Leyla Blumenfeld and Marisa Zanuck Dominate the LA Landscape Selling for Nest Seekers International

156 SETTING THE TABLE A Culinary Hit, Red O Restaurant Plates Perfection With Their Contemporary Take on Traditional Mexican Cuisine

162 SU CASA Your Dream Closet Awaits You With Lisa Adams’ Customized Designs

162 LA CLOSET DESIGN 10599 Wilshire Blvd, Ste 511 Los Angeles, CA 90024 310.289.1311 www.laclosetdesign.com

SU CASA Lock it up and Throw Away the Key

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“Buyers really need to know exactly what they’re looking for.

It’s also important to know what neighborhood you’ll enjoy and want to live in.”

—MARISA ZANUCK, Regional Managing Director

w “People should always buy in the best neighborhood, even if it’s the smallest house. Neighborhoods are key.”

—LEYLA BLUMENFELD, Real Estate Sales Person

NEST SEEKERS INTERNATIONAL 271 North Canon Dr Beverly Hills, CA 90210 310.278.8861 www.nestseekers.com

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BIRDS OF A FEATHER Sister-Agents Leyla Blumenfeld and Marisa Zanuck Are Helping to Habitat Nests All Over Beverly Hills

WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: FRANK ISHMAN

THE EXPERTS LEYLA BLUMENFELD Real Estate Sales Person

MARISA ZANUCK Regional Managing Director

Favorite Neighborhood to Sell in:

Leyla Blumenfeld: The Beverly Hills Post Office area Marisa Zanuck: Wherever the business takes her

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ess than 10 years ago, some of the most famous and successful real estate agents opened offices in the most profitable and beautiful places around the globe. Today, the star-filled firm is called Nest Seekers. Typically, you see real estate agents faces on bus benches, shopping cart advertisements and billboards, however Nest Seekers is not a typical brokerage company. Their agents are constantly featured on CNBC, BBC, Bloomberg, and real estate reality shows.

Being a world famous real estate company, it’s no surprise that two of Nest Seeker’s top Beverly Hills agents have ties to Hollywood royalty. Sisters Leyla Blumenfeld and Marisa Zanuck joined together in 2009 and have been running the LA market ever since. Both women grew up in “the 90210” and can provide an insider's perspective into the subtle differences between neighborhoods and the hidden values of the greater Los Angeles area.

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Zanuck (married to producer Dean Zanuck, son of Richard and grandson of Darryl F. Zanuck of 20th Century Fox fame), was a cast member of Bravo’s “Real Housewives of Beverly Hills,” but is more houseseller than house-wife. Over the past 14 years, she has sold properties to the A-list and the average family alike. Zanuck has always had a passion for high-end homes (check out her first sold properties), but sells to both young homeowners as well as business executives. Over the past decade or so, Zanuck has become one of the top referred agents in the place to be, Beverly Hills. Her sister Leyla has over 15 years of experience as a realtor and is a dominate force in the marketplace. Known for her out-of-thebox techniques in finding the perfect home, Blumenfeld is one of Nest Seekers most valuable agents.

Blumenfeld’s mantra is “No deal too small, no dream too large.” Together these sisters are unstoppable.

With almost two decades of experience, jaw dropping looks and a lifelong commitment to the city, it is no surprise that Zanuck and Blumenfeld stay on top of the LA real estate market.

Q: LA has such diverse neighborhoods. Which is your favorite to sell in?

Marisa Zanuck: I like making my clients happy. I go where the business takes me. If they want the Hills, I take them to the Hills. If they want tree-lined streets, I take them there. I don’t have one specific neighborhood that is my favorite.

“The key is making sure both the buyer and seller are happy. You aren’t just working for the buyer. You are working for the seller too.”

—LEYLA BLUMENFELD, Real Estate Sales Person 154 |

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Leyla Blumenfeld: The Beverly Hills Post Office area. I love the neighborhood for many reasons: It’s perfect for families, is a pretty area, and you can leave your house and be at arm’s reach to some of the best places.

Q: Many joke that LA has no seasons. Is that a plus or minus for potential buyers?

MZ: I definitely feel that LA having no seasons is a plus for

buyers. People come from all over the world to California to buy houses because of the weather. Who wouldn’t want to live in sunny weather all the time?

LB: I believe that no matter what the weather is, rain or shine, people are looking for houses.

Q: What’s the key to “sealing the deal” ?

MZ: The number one key to “sealing the deal” is price. Getting my client the price they are looking for.

LB: The key is making sure both the buyer and seller are happy.

You aren’t just working for the buyer. You are working for the seller too. Everybody has to be happy for a deal to be sealed.

Q: Did being born and bred in LA make you want to become an agent?

“I definitely feel that LA having no seasons is a plus for buyers. People come from all over the world to California to buy houses because of the weather.”

—MARISA ZANUCK, Regional Managing Director

BOTH WOMEN GREW UP IN “THE 90210” AND CAN PROVIDE AN INSIDER'S PERSPECTIVE INTO THE SUBTLE DIFFERENCES BETWEEN NEIGHBORHOODS AND THE HIDDEN VALUES OF THE GREATER LOS ANGELES AREA. MZ: Growing up in LA, I do know all the neighborhoods like the back of my hand.

This has been my playground for years and still is.

Q: Do you mostly cater to families or singles?

MZ: People of all walks of life, no particular family type.

LB: Yes, because I know the neighborhoods in-and-out and I know where to place buyers to make them happy.

LB: Singles are attracted to me and I like to cater to them.

Q: What’s the first thing you look for in a property?

MZ: How well it’s priced in accordance with the market as well as location and neighborhoods.

LB: It’s all relative. It all depends on their needs and what they’re looking for.

Q: Can you give readers and potential homebuyers a tip?

MZ: Buyers really need to know exactly what they’re looking for. It’s also important to know what neighborhood you’ll enjoy and want to live in. Pick a neighborhood, the type of home you’re looking for, and convey all of that to your real estate agent.

LB: People should always buy in the best neighborhood, even if it’s the smallest house. Neighborhoods are key. It’s better to get a small house in a great neighborhood than a big house in the wrong neighborhood.

Q: What was the first property you ever sold?

MZ: A Venice house to Eric Clapton.

LB: A condo in West Hollywood for an eligible bachelor.

Q: What makes LA the perfect place to live?

MZ: Undoubtedly the weather. I can go to the beach with my kids in the winter!

LB: That’s a loaded question. There’re so many factors: weather, location, people, neighborhoods, food, etc.

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

MZ: Finding people the house of their dreams. I love the art of making and completing a deal.

LB: Putting someone in a home that makes them happy. That smile after someone purchased a home is incredible.

Q: Name one stereotype about LA that is “totally like so true” and one that is definitely not.

LB: One stereotype that definitely is true about Los Angeles is that we are very health conscious here. Working out and being fit is definitely a priority for us Angelenos. A stereotype that is not true I feel is that we are not all laid back individuals as people think. There is definitely a very strong work ethic here and it depends on the person.

Q: Are there any trends or new features that are popular with your customers right now?

MZ: A new trend right now in real estate is development. A lot of clients are either doing remodels or wanting to get into flipping houses!

Q: Would you advise young people to seek a life in the real estate business?

LB: Life in the real estate business is tricky. It depends on the individual to become successful. If you are a self starter, ambitious and ready to work seven days a week, then real estate could be a good fit.

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RED O RESTAURANT 8155 Melrose Ave Los Angeles, CA 90046 323.655.5009 www.redorestaurant.com

“What we’re doing at Red O is trying to stay as traditional as possible, while swinging a bit towards modern Mexican.”

—JUSTIN HAEFLER, Chef de Cuisine

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Keeping it Sensationally Modern Decor and Dining, Red O Los Angeles Celebrates Traditional Mexican Cuisine With a Contemporary Flare

WRITTEN BY: JOE CANNON PHOTOGRAPHED BY: AMANDA PROUDFIT

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ettle into your choice of a lavish couch on the patio or the elegant open-air atrium of Red O Restaurant Los Angeles. With a menu designed around the creative direction of award-winning chef Rick Bayless, Red O transforms traditional Mexican cuisine into sensational modern dishes. Chef de Cuisine Justin Haefler and Director of Wine and Spirits Dan Oliver work to complement the spices of Mexican inspired steak and seafood, with a vast selection of wines and cocktails. Inspiration for the menu stems primarily from dishes that feature ingredients that are largely sourced straight from Mexico. Under the direction set forth by Bayless himself, Haefler and Oliver make cultural preservation by way of the cuisine paramount.

Set amidst the bustle of Melrose Avenue, Red O celebrates the spices, sauces and ambiance of Mexico.

Winner of multiple awards by the James Beard Foundation, Rick Bayless has spent his career bringing Mexican cuisine to the US with restaurants in Chicago, and with the consultation of Red O Restaurant both in Los Angeles and Orange County. Red O Los Angeles opened in 2010 to astounding reviews and accolades (Esquire named it among America’s best new restaurants that year). Justin Haefler opened the Red O Newport Beach location after working at Cha Cha’s Latin Kitchen in Brea. Since then, he now leads the kitchen at the Red O Los Angeles location, and he and his team have been working closely under

“One thing you have to be more conscious of is the combination of the alcohol content with the spice level in some of the dishes. Certain wines with higher alcohol content will intensify the heat.”

—DAN OLIVER, Director of Wine and Spirits | NOVEMBER 2014 | 157

the direction of Bayless through weekly meetings held primarily through video conferences. Dan Oliver brings his expertise on wine and wine pairings to Red O as the new Director of Wine and Spirits. Oliver helped develop a deep list of wines that pair well with Mexican food—something that is traditionally unheard of. Part of the experience here is being able to appreciate the soul of Mexican cuisine with new interpretations that highlight primary Mexican flavors. The restaurant boasts a high-level standard on the sauces used to add to the plate, or marinate a steak. From classic molés handled with painstaking care, to the guajillo chimichurri that kicks you in the palate as it’s paired with the seasonal halibut dish, Red O brings out the best of Mexico’s top culinary hits among a beautiful open air room and patio, with Spanish music invoking the ambience of a five-star Mexican resort.

The table is set with a showcase of Red O’s featured dishes. The Fresh Oysters and Ceviche Platter is perfect for sharing with the rest of your party. The Carne Asada Brava is packed with flavor as it’s been marinated for over 24 hours and grilled to perfect tenderness. On the side, the Mexican Street Corn is shaved down and is a throwback to classic Mexican elotes. To drink, the Casa Blanca Margarita is served up and will help refresh your palate amidst the Los Angeles heat. Standing alone as one of the most versatile wines on the wine list is a Spanish Coto de Imaz Rioja, which will bring the spices from each dish full circle.

Interview With DAN OLIVER, Director of Wine and Spirits Q: Mexican food isn't normally paired with wine. How would I go about choosing a wine for this menu?

Dan Oliver: In the long run, to each their own preference.

If what you want is a big bold Cabernet, there’s nothing wrong with pairing that with anything you want—that’s your flavor profile. One thing you have to be more conscious of is the combination of the alcohol content with the spice level in some of the dishes. Certain wines with higher alcohol content will intensify the heat. Yes, we offer Mexican cuisine, but putting this much effort into the sauces for our dishes, it does lend very well to pairing with wine. And people have been quite surprised.

Q: For after dinner, let’s assume I just had the Carne Asada Brava for my meal, would you recommend something to sip on or a cocktail, or is that preferential?

DO: It’s preferential. Perhaps in the wintertime—a rich extra añejo that leans toward an aged whiskey or cognac might be suited to the event. It depends on the mindset you’re in. It also depends on what you’re eating for dessert as well. So, if you're having something light, go ahead and have a margarita or a José Cuervo Reserva de la Familia, which is known for that rich after-dinner sipping tequila.

Q: What are some of the special cocktails featured here?

DO: The Alacran is our spicy margarita. It’s made with

Sauza Hornitos Reposado Tequila, VeeV Acai Spirit, O3 Orange Liqueur, house-made limonada and serrano syrup. Then, we have a skinny margarita that keeps with the calorie-conscious trend, which is made with Tierras Organic Blanco Tequila, Organic Agave Nectar, and fresh squeezed lime juice. Our traditional margarita comes with an oversized shaker, shaken tableside and poured into a coupe glass.

Q: What did Bayless mention in terms of the direction of the beverage menu?

DO: Not as much. The wine and cocktail list is under our control. In terms of a dish, our chef is working side-byside with Bayless. We see what works and what doesn’t, and see what goes from there. When it comes to the food aspect, we use him as a resource. We're constantly in communication with him. When it comes to the cocktails, we have more reign to do what we want and what we see fit. We strive to see what fits within the trends of Southern California. From time to time, we have video conferences where he’ll talk about an aspect of the cuisine and how it relates to the wine list, and how they view it down in Mexico, so we have some context to how this cuisine is perceived in its home country.

“When it comes to the cocktails, we have more reign to do what we want and what we see fit. We strive to see what fits within the trends of Southern California.”

—DAN OLIVER, Director of Wine and Spirits

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feat ur e d ME N U

Interview With JUSTIN HAEFLER, Chef de Cuisine

Fresh Oysters and Ceviche Platter One dozen oysters & accompaniments, classic albacore ceviche & tropical tuna ceviche

spent a few days making and only for special occasions. It’s not something traditionally seen in restaurants. Knowing the history behind it makes us value the sauce.

Alaskan Halibut Grilled Alaskan halibut, white bean puree, yellow corn esquites, guajillo chimichurri

8-oz Filet Mignon Wood grilled filet, chipotle crema, cotija mashed Yukon Gold potatoes, grilled knob onions

Q: With the large Mexican community in Los Angeles, and with evolving culinary trends like Asian/Mexican fusion, how much of the different food cultures affect the menu here, or do they at all?

Justin Haefler: What we’re doing at Red O is trying to stay as traditional as possible, while swinging a bit towards modern Mexican inspired steak and seafood.

Q: What has been the creative direction for Red O's menu?

JH: Bayless wants the sauce to be the highlight of the plate. He wants to stay within tradition of Mexican cuisine. We do a Google hangout once a week with Rick when he’s not out of the country.

The last one I went to was about molés where I asked him about the importance of the sauce.

He said that the great thing about molés, in learning the history about it, it was something that the mom or the grandmother of the family

Surf and Turf 8-oz filet, grilled lobster tail, Tajín butter

Carne Asada Brava Wood grilled prime New York strip, roasted tomato salsa huevona, sweet corn tamales, grilled knob onions

Red Chile Kale Lollipop kale, guajillo chile sauce, local potatoes, añejo cheese

Mexican Street Corn Deconstructed with cotija, serrano-cilantro crema

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Q: Regarding the food, how do your employees help with your inspiration of the food and its presentation in the restaurant?

JH: When we were doing menu development for Red O Newport, we had sous chefs, Armando and Sergio. Armando is from Veracruz, and they’re strong in seafood, use the plantain rice and use cooking methods like wrapping fish in banana leaves. All this stuff was really cool because I got to talk to coworkers about their cultures. My new sous chef, Hugo, is from Oaxaca. That’s why I was watching that video about Oaxaca. He came to me and said, "This is where I’m from, and this is where this food is from.” And that was awesome. I know my family on my mother’s side migrated from Germany, and then migrated to Virginia, then to Michigan—and that’s it. That’s all I know. I can’t tell you what my ‘traditional’ food was. We’re so disconnected from our family, our original cultures and traditions. Unless you’re Native American, we all came from somewhere else. The fact that my coworkers can tell you what city they’re from and what traditions they have in their culture and their families, and what foods were around in their village—that’s amazing.

“Bayless wants the sauce to be the highlight of the plate. He wants to stay within tradition of Mexican cuisine.”

—JUSTIN HAEFLER, Chef de Cuisine

& LOCK IT UP & LOCK IT UP SU CASA

sneak peek inside gorgeous local homes THOur RO W AWAY THE KEY

THRO W AWAY THE KEY Designer Lisa Adams Reinvents the Closet Space With Sophistication, Organization and Functionality

W

WRITTEN BY: GENESIS GONZALEZ PHOTOGRAPHED BY: MATT DOHENY

hat do you do when you have it all? Designer handbags, luxurious dresses, suits, ties, endless scarves—and let’s not forget the shoes (oh, the shoes!), a beautiful pair for every day. The answer is simple. As Carrie Bradshaw would say: All you need is a really big closet. Every great label and member of fashion royalty deserves a space all its own. From Christian Louboutin to Dior, Alexander McQueen to Chanel, a sophisticated space filled with ease and functionality makes a closet a room to be admired. LA closet designer Lisa Adams knows the beauty of a truly great closet, from the inside and out. She has been invited to countless closets and has seen the good, the bad, and the downright unorganized. With her creative passion for all things sophisticated, she has created new and exciting rooms, turning something once thought to be just for storage into a space for relaxation and ultimate luxury. For Lisa, no handbag or shoe is left unturned when it comes to putting things in order and reinventing the beauty and sophistication that is the closet.

Originally from Honolulu, Hawaii Lisa first pursued a more scientific route, earning a Master’s Degree in Chemistry from the University of California, Berkeley. Her passion for research and education led her to earn an MBA from Southern California’s Pepperdine University. With an itch for a little more creativity, Lisa followed a new passion in design. She admired the flourishing and growing popularity of well-designed kitchens and asked herself, “Is there another room to explore?” This curiosity was discovered through the simple act of organization when it came to the closet. Lisa was determined to bring to life a room that could be more than just hanging clothes; it could display true art, beauty, and all things that are cherished by an individual. Lisa finds a true joy in her role as a closet designer. Each closet is a unique opportunity for a sophisticated and beautiful room.

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“It’s about figuring out different solutions and different options for people and making sure that it works for the client.”

LA CLOSET DESIGN 10599 Wilshire Blvd, Ste 511 Los Angeles, CA 90024 310.289.1311 www.laclosetdesign.com

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Most recently, Lisa had the privilege of redesigning actress Jaime King’s closet. A smaller, more intimate closet provided a new challenge for Lisa as she strived to take a claustrophobic closet filled with an abundance of designer clothing and create a space that evoked the perfect balance of happiness and sophistication fit for a Hollywood actress. For Lisa, the first step in the design process begins by meeting her clients, taking the time to ask questions and understand who they are. It is important to factfind as Lisa notes and takes inventory of what is around and begins to study what is needed to make a truly unique space. Visuals are important when it comes to sharing her design images with the client. In order to convey her vision, Lisa will hang inspiration images, put fabrics on the wall, and prepare samples for the client to see, touch, and hopefully be inspired by. As with every client, Lisa wanted to create a space King could call her own.

To create the illusion of space, Lisa lined the walls with mirrors. She adorned the closet with glossy mahogany accents—in particular, Lisa’s u-shaped mahogany rods—to accent the mid-century white closet and emphasize its own beauty. The actress was overjoyed with the finished project and, in fact, was brought to tears.

There are no limits or boundaries to the creativity and passion that is designer Lisa Adams. With a little touch of order, a hint of luxury and all things sophisticated, Lisa creates the ultimate space for everyone.

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“You go into the space, and you just don’t judge, but take it all in because everybody is different, and everybody has their different value of money, and everybody collects different things. It’s just so cool to see.”

Q: When you first step into a client’s closet, what comes to mind? Are you calculating what needs to go where or what has to go?

Lisa Adams: That can sometimes be very overwhelming. Even though I’m in a space that is completely cluttered and needs help, I really start by just asking a lot of questions—finding out from the client what they care about and what their buttons are. From there, that’s where we go. For some people, getting rid of the stuff and that purging process is entirely difficult and for some it’s really easy. I think it’s just fact-finding and asking a lot of questions, so I start off every project that way.

Q: It’s not always easy for clients to visualize the design. How do you reassure them of the positive and creative changes?

LA: That’s a good question. I think a lot of people do have a hard time visualizing, saying, “I still don’t understand what this is going to look like.”

Not only will we do the drawings so that they really get a 3D feel of it, but we also spend time in the space—marking it, lining it up, putting inspiration images on the wall and putting materials on the wall. I want to make sure they understand exactly, because I think whenever I hear people tell me they’re confused, I think it’s all stemming from them not being able to visualize it. I try to get them involved in the process so that they can stay excited and so they can know what they are getting.

Q: Has there been a time where a client requested something out of the ordinary? If so, were you able to incorporate it into your design?

LA: I feel there have been times when we can and times when we can’t. I’ve done stripper poles that initially sounds like the craziest idea and will ruin the design, but it’s just taking that idea and still doing it in a very creative and beautiful way. I feel if it’s going to junk it up, I will be the first to say that’s not a great idea, but still take time to process it, research it and figure out if we can incorporate it. If we can’t, it’s my responsibility to say, “I don’t think this is going to work.”

Q: What inspired you to pursue such a creative and unique career?

LA: You know, I think early on I realized that the left brain is really good. I’m good at math and good at science—this is what I want to do. It wasn’t until I went into the sciences that I realized I needed more people interaction. I think I needed a little bit more creativeness in what I was doing. That prompted me to get my MBA. From there I thought I would be able to marry the business and the science but I think there was still something lacking. I got the opportunity to work in a design firm, and I was on the operation side and saw at that time kitchens were flourishing. It was all the rage. We’d get the occasional call asking, “Do you do closets?” and at that moment, I thought, “I want to do this, so I’m going to study this.” I wanted to do it at a level that hadn’t been done before.

Q: What do you strive for when it comes to your designs?

LA: I think that the client wants to be in the space. When they first see it, it evokes an emotion that just beats their expectations. I believe I am a hard driver, so I feel like, not only am I trying to meet their expectations, but mine too. I think luxury, and I think closets…it needs to bring about that emotion whether you cry or whether you scream because you can’t believe it. That makes me feel good. I think at the end of the day that says a job well done.

Q: How do you incorporate luxury and sophistication into any closet?

LA: To me, luxury is creating that emotion, and I think you can speak to luxury as a purchase—such as leather and different elements like that, where you touch and feel it. I think it’s also the feeling when you go into a luxury boutique or when you go into a luxury car—you smell and you feel. I think it’s also lighting. When you go into a high-end boutique, it’s well-lit. You can see everything. It’s not cluttered. I think editing and purging are also very important, so you’re not at the end of the day with a new closet jamming everything in.

Q: You have designed closets that are high-tech and environmentally conscious. What would a high-tech closet incorporate?

LA: I would say anything where technology improves the lives for my clients.

So, whether that is inputting things into an iPad where they’ve got a catalog of their clothes, whether it’s turning on the lights a certain way—anything that really enhances or improves the lifestyle in the closet space. Whether that is a pop-up safe that comes up electronically or automatic wardrobe lifts that pull the clothes down, I think all of those things really help my clients.

Q: How do you challenge yourself as a designer to stay current and on top of trends?

LA: First and foremost, I love it. I don’t know if I feel like it’s my obligation. It’s just fun. When the right project comes to you, you think, that’s it. To make every project so unique, so special for that particular client…I think that’s why our design process takes a while. It’s not just churning out a design in one day; it’s really looking, researching, trying to figure out what would be best for the client and then presenting them with new options and different materials.

Q: How do you overcome challenges during the design process?

LA: Every project has its own challenge, whether it’s the room itself, during the demo process or the construction process—you always kind of uncover.

Inevitably, there’s always something that comes up, or with the client, where there might be a challenge. They either can’t see it or don’t want something.

You kind of just go through that. You have to plug away; you have to make sure you get through it. It’s about figuring out different solutions and different options for people and making sure that it works for the client.

Q: With all of your designs, has there been one that you’re proudest of?

LA: It would be the three-story client. I mean that just blew my mind away. I didn’t ever think that was possible. Every floor had its own island. The third floor was the casual clothing, shoes and accessories.

The second floor was tailored clothing and had its own island with tailored shoes and tailored bags.

Then the first floor would be kind of seasonal. It had a jewelry safe. It was mind-blowing because of the level of detail. It took a lot of hard work but at the end of the day, it was just beautiful.

“When the right project comes to you, you think, that’s it. ”

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Q: What do you feel is the most exciting and fun part of your job?

LA: It’s the people, it’s improving their lives, it’s the fashion element, and it’s the design. That combination makes it fun. Meeting the different people and seeing what they have. It’s such an intimate space, too, so

getting to be involved at that intimate level with the client, you know that’s a privilege. Everybody is so unique. Everybody has their own collectables. You go into the space, and you just don’t judge, but take it all in because everybody is different, and everybody has their different value of money, and everybody collects different things. It’s just so cool to see.

Q: How would you describe your own closet’s style?

LA: It’s a modern style that’s organized with feminine touches. But my style changes and evolves because I appreciate different styles. Mine right now has suede and platinum touches and a jean bar. I love purses and shoes so those are displayed as well.

Q: What has been the best advice you’ve received as a designer?

LA: I would say not to stay in the box; always be thinking outside of it. Also, to not judge people. I think that’s really important—to really go in and be open-minded, to listen to what the clients are saying and to be able to deliver these spaces.

Q: Who would be your dream client to work with?

LA: I would say Kobe Bryant or Sarah Jessica Parker.

I feel like there is this idea of Sarah Jessica Parker, and I would love to go in and see if that’s for real.

But I also think she has beautiful things so I would want to be able to kind of display it and make her closet beautiful.

Q: Do you believe organization in one area, such as a closet, can make for a more organized lifestyle?

LA: Absolutely. I think it helps people. I think it makes them feel good, and it empowers them. For us, the closet is really the first place you start your day off in, and I think a lot of clients feel completely overwhelmed, underwhelmed and just stressed in their closet if it’s not done properly. But if it’s organized, if things have a place, they can set outfits the night before.

Q: Do you have any advice and tips for anyone looking to add a little more space in their closets without taking on a full renovation?

LA: I would say add lighting. There are lighted rods I sell on my website. I think adding base and crown molding always finishes a closet, so if it stops short of the ceiling, I would take it to the top because that already looks like it’s a custom closet. Pull out

hooks—I love those—so that when you pack, you have these little valet hooks throughout your closet.

It just makes getting dressed easier. What else? I think hangers—everyone says it, but it just makes a world of difference just to be consistent with hangers.

Whatever one you want to use just make sure you’re using all of them instead of some dry cleaning hangers, or some plastic hangers. Getting consistent with that already improves the look of the closet.

Q: Where would you like to see LA Closet Design in the next five years?

LA: I love what I do now, so I think it’s just continuing to do these closets for people—and maybe pushing myself. When I started seven years ago, I wasn’t doing three-story closets. I want everybody to wake up in the morning and just feel organized and uncluttered and happy in their closet space, so I think ultimately that’s my goal.

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