gO! 2013
pOST REALItY SHOW ASHLEY WANTS TO EMpOWEr LOCAL YOUTH ASHLEY ZARLIN
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BOUTIQUE FURS
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HOLD HOLD HOLD THE THE THE DATE! DATE! DATE! Pacific Symphony presents
Wavelength Festival of Music August 22-25, 2013 at Pacific Amphitheater Tickets go on sale May 15, 2013. Wavelengthfestival.org
THE
TEAM
ERIK HALE Lead singer
When our first issue debuted in 2010, there were two things that people kept asking me. The first was: why were we making a magazine when print was dying? The second question was always: where would we continue to find such original content?
ASHLEY HICKSON
Kristal Docter
Mike Todd Smith
Sound engineer
The Spoons
back up vocals
Born and raised in New Jersey, Ashley Hickson had made yearly visits to her family in sunny Southern California, quickly realizing that there wasn’t anywhere else she would rather live. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping create LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the downto-earth, innovative magazine. For advertising, marketing, accounting, and to find out where Erik is, call LOCALE Magazine and Ashley will answer all of your questions.
Three years later, I look back and realize that if I would have stopped to answer their questions or accepted their concerns we would not be here today.
A writer transformed by the beatnik’s before her, Kristal Docter headed West after earning a degree in Creative Writing from Southwest Minnesota State University. Her career has been driven by diversification as a newspaper editor-in-chief, copy editor, corporate advertising professional, stylist, non-profit marketing maven and brand contributor to a venture capital firm. Throughout her cultured journey, Kristal continued asserting an appetite for all things linguistic, and has become an influential voice at LOCALE as their foodie and now Editor in Chief. She is the creator of independent writing company VergeINK and a blogger who embraces bizarre personalities. A vocab vixen and grammar guru, Kristal prefers a pen and paper to a computer, is an eternal book whore, live music lover, casual culinary artist, conch diver, and will always be a farm-girl at heart.
Mike is a California local to the fullest. Growing up his time was split between being raised in Laguna Beach with his Mother and spending weekends with his Father in Del Mar. By living in both the OC and SD, Mike acquired an early love for beach living. Attending the University of Arizona, Mike made a living by starting an event production company while getting his degree. He took this knowledge with him after he graduated and moved back to Laguna to pursue multiple careers. After working in real estate, Mike ended up partnering with two good friends to open ECCO Restaurant in Costa Mesa. From there, he moved to Palm Desert and started another company with his family, LUXE Electric Cars. After three years in the desert, LOCALE called and Mike answered. When not on the streets spreading the LOCALE love, you can find him surfing in Cardiff or out on the town with friends.
Print has gone from being read its last rights to being desired and routinely acquired. Local news sources (magazines, newspapers and websites) are being acquired across the country by media moguls. They must know something everyone else doesn’t. When I think about content now, I worry most about how we can cram all of the amazing stories and ideas we have into our confining 200 pages. The sheer mountain of editorial available on local businesses has pushed more and more stories onto our website. I now realize that it would be impossible to exhaust our editorial resources. “I believe that [news]papers delivering comprehensive and reliable information to tightlybound communities and having a sensible Internet strategy will remain viable for a long time.” ~Warren Buffet
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AMY HOOD, Jennifer Hood and Julie Mack Boyce percussion
Amy, Jen and Julie are the graphic designers that make up Hoodzpah Art + Graphics. The three mildly tortured creatives based out of Newport Beach, CA revel in sending messages through brazen, bold, unapologetic graphics and art. Amy is a tiny blonde who loves a good laugh, great tattoos, Kobe Bryant and only the best rock n’ roll. Jen is the other half of the Hood twin duo and enjoys reading smelling an issue of Esquire on the beach, attempting to hustle pool to no avail, or singing a pitchy rendition of Blondie’s “Heart of Glass” at the local karaoke bar. Julie is a tall nerdy drink of water with a rubber face and a knack for knitting. For more on Hoodzpah, visit them online at www.wegothoodzpah.com.
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A Fresh Dining Mix The District at Tustin Legacy
Aloha Hawaiian BBQ
Juice It Up
Auld Dubliner Irish Pub
Lucille’s Smokehouse Bar-B-Que
Ben & Jerry’s Bluewater Grill Seafood Restaurant
Luna Rossa Ristorante Mobtown Pizza
Rocky Mountain Chocolate Factory Sharky’s Woodfired Mexican Grill Subway Thai Bamboo Bistro
Capriotti’s Sandwich Shop
Native Foods Cafe
Chick-fil-A
Nothing Bundt Cakes
Visit us online for a
Daphne’s California Greek
Panera Bread
The Winery Restaurant & Wine Bar
complete store listing
Five Guys Burgers and Fries
Peet’s Coffee & Tea
Whole Foods Market
thedistricttl.com
Happy Harbor Restaurant Coming Soon
Pei Wei Asian Diner
In-N-Out JT Schmid’s Restaurant & Brewery
The Flame Broiler
Pinkberry RA Sushi Red Robin Gourmet Burgers
located on the northwest corner of jamboree & barranca in tustin
THE
CONTRI BUTORS
EDITORS
amount of caffeine consumption, Renee also finds time to produce video lookbooks for fashion brands. If you have some time to kill, check out what she’s up to at hangershortage.com
HOLLY CLINARD FASHION EDITOR
Otherwise known around OC as Holly in Heels, Holly is smitten with shoes and addicted to style! Born and raised a true California girl, Holly lives and breathes the fashion trends that make the west coast a world-leader in style. Holly has earned the enviable reputation as a leading women’s shoe blogger; she has her own blog, www. hollyinheels.com, that has a loyal following and an international audience. Holly also writes regular fashion columns for several lifestyle print and online publications. When not sorting through her floor-toceiling heel closet at home, Holly loves to sip good coffee, travel the world, and listen to 90’s music (sometimes all at once). What more could a girl want? Follow Holly on Twitter @hollyinheels.
Sophie Mae Sophie Mae is a Fashion and Event Stylist based in Orange County, California. She specializes in wardrobe and special event styling. Her clients range from business professionals who are simply too busy to shop to those who just want to revamp their wardrobe. Sophie offers several personal shopping and styling services to suit every lifestyle and budget. Website: sophiemaestyle.com Twitter: @sophiemaestyle
Brittney Billszar
the discovery of another human being. Her client’s energy and excitement gives her energy! Their images are a co-creation! She is currently uncovering her purpose as a photographer through her studio, Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and self-confidence women experience after their boudoir sessions and she feels honored to contribute to their process. Nancy loves LOCALE and their commitment to expand awareness of our local passionate business owners! www.crushphotostudios.com.
ANDREW ABAJIAN Andrew Abajian is a West Coast based editorial, fine art wedding, and lifestyle photographer/director. With a passion for editorial and romance it seems that Andrew translates simplistic beauty into his work. Using natural light and daily surroundings to capture moments, you’ll find that when working with him that any opportunity can become a piece of art. You can view more of his work at AndrewAbajian.com and contact him for booking at info@ andrewabajian.com
then, Jeff has photographed countless celebrities, musicians and gold medal athletes all over the world. He recently started writing and directing music videos. Additionally, he is working on a feature film which is projected to finish by the end of 2011. For more info check out his site: www.JeffFarsaiPhotography.com
Dhrumil Desai LOVINLIFE MULTIMEDIA Most things unachieved have yet to be attempted in the mind of Antonio Pullano, Director of Photography for LovinLife Multimedia. From Niagra Falls, Canada, this trilingual, MBA graduate, provides worldwide creative services as a Producer/ Director/Cameraman. He has been published by CASIO America, G-Shock, The Associated Press, Nylon Fashion, CBS, Fuel TV, Transworld, Crow Bar, and OCCF CrossFit. A resident of Newport Beach, live music, the outdoors, international cuisine, and flying RC Helicopters tops his list of activities. For your upcoming fashion, sports action, new product, wedding, or corporate marketing campaign, choose www. lovinlife.ca.
ERIN ROSE BELAIR LIFESTYLE EDITOR
Erin Rose Blacque Belair is a writer living happily in Newport Beach. She received a Bachelors of Arts in English with a creative writing emphasis from the University of California Irvine in the spring of 2010. She has since then spent her time traveling the world, reading endlessly, and writing constantly. You can catch all of her adventures and works in progress at www.roseblacque.com. She loves iced tea and her black cat Belladonna.
WRITERS
Dominique Rocker
Jennifer Le
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A curly headed lady that finds herself in a constant state of creation. A creative lifestyle and wedding photographer that possesses the ability to see the beauty in everything. Check her work out at www.jenavievebelair.com
PHOTOS
Eyes like a shutter. Mind like a lens. Whether it’s on a rooftop in Manhattan, a runway in Tokyo, a charity Gala in Beverly Hills, a luxury hotel on the Newport Coast or a living room in Laguna Beach, Nikki Thornton lives by the credo that every photo should convey mood, energy, emotion. As principle of Nikki Monroe Photography in Newport Beach with eleven years of experience, Nikki lives to capture the essence of life on camera. She believes photography is a universal way for us all to connect.
jeff farsai
Renee Rogers Renee is a Fashion Designer and FIDM grad currently living in OC. She also runs a little site called Hanger Shortage where she profiles up and coming artists and designers. Thanks to an obscene
nikki thornton JENAVIEVE BELAIR LIFESTYLE PHOTOGRAPHER
nancy villere Nancy Villere has been a professional photographer for 18 years. She loves to push her limits for creativity. Her passion for photography lies in
Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in photography and visual communication, he quickly dove into the commercial world of photography. Since
and advertising photography. He has been published with clients of all sizes and industries. Chris is energized by creating impactful images for clients. Use of light, composition, space and storytelling all play a part in the process. Portfolio at CCIMAGES.com. 310-500-9075
Matt Doheny
WEB
lauren pawell web management & it
Lauren Pawell is the founder of Bixa Media, a digital marketing agency focused on developing an effective and profitable online presence for local companies. She thrives on helping clients grow their businesses by developing customer-specific digital media strategies and then implementing revenue-generating online platforms. Lauren has a diverse background: an OC native who has spent extensive time living and working abroad in Spain, England, France, and Belgium. When not creating groundbreaking marketing plans and awesome websites, she can be found traveling, dancing, exploring Orange County or attempting to learn a new language. www.bixamedia.com
DISTRIBUTION
Rick Ramirez When racks run out, Rick runs in.
Chris Chavira Southern California photographer Chris Chavira regularly shoots corporate, portrait, entertainment
TURN UP YOUR LIFE.
Luxury Leasing from THE $1,700’s ENERGY AND STYLE ARE WHAT DEFINE THE RESIDENCES AT BELLA TERRA. The most anticipated BRAND NEW apartment community in Huntington Beach. Embrace an unrivaled level of sophistication featuring modern convenience and exquisite design. Life loves energy, and energy gathers here. CALL US AT 877-745-1139 OR VISIT THERESIDENCESATBELLATERRA.COM
MULTI MEDIA ART & EVENT VENUE 891 Laguna Canyon Road Laguna Beach, CA 92651 949.376.1555 ext. 106 dora@seven-degrees.com Visit www.seven-degrees.com for more information.
速
WEDDINGS PRIVATE PARTIES RECEPTIONS CORPORATE EVENTS BENEFIT GALAS CATERING
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RAISE YOUR GLASS RESPONSIBLY ©2013 Band of Brewers Company, Fort Worth, Texas
SUBJECT: ORANGE COUNTY INSTRUCTOR: YOU
= 8 /1 0
NAME:
80%
t. Effo o better! d o o G an d You c
P UBLISHE R SP R IN G / 20 13
TEST # 2
1. How many issues have you published in Orange County?
2. 160 + 42 + 14 + 28 + 75 + 280 =
ERIK HA LE
12
C
The number of hotel rooms we are in!
599
C
3. If you have 14,140 Facebook fans, 1,801 Instagram followers and 1,500 Twitter friends, what will you most likely post? A picture of my lunch... #DUH
4. How many Hot Dogs can you eat in one day?
10
C
C
5. How many seconds since you last “checked” your phone? A. 10 C. 30
C
B. 20 D. What? I didn’t hear you. I was checking my phone.
6. How many locations is LOCALE delivered to? A. 50 C. 100
B. 75 D. Never Enough!
C
7. Orange County is your favorite market. A. True
B. False
C. T I E!
P a r t ia l
Credit
8. How many local businesses are inside this issue? A. 50 C. 100
B. 75 D. We can always have more.
C
9. Are there more bands, restaurants or entrepreneurs featured in this issue? a ? Aren’t they all types of entrepreneurs? A ns we ri ng a ? wi th 10. On a scale of 1-10, how proud are you to be making your 12th magazine in Orange County?
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COVER FEATURE
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PETAL PUSHER
53 For more on culture, entertainment, food, style and design in Orange County, visit us online at www.LocaleMagazine.com
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158 166 88 69
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185 66 EAT
SHOP
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TOO MUCH OF A GOOD THING The Brains Behind So Cal’s Bacon Burger Phenomenon Says “No Way”
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44
VS. THE CULINARY THROWDOWN Hot Diggity Dog
SHOP EXPERT: GOOD VIBES Jesse Westgaard and Butch McIntosh Open Up about the Story behind Gooch
92
LOCALE LOOKS Checking In OC’s Best Hotels and Resorts Get Styled
53
SLICE OF HEAVEN Peeking into Orange County’s Pizzerias
103
62
STARTING FROM SCRATCH ARC Helps Us Divide and Conquer Their Favorite Dish
DON’T CAVE Watches, Cars and Clothes That Will Force You Out of Your Man Cave This Spring
116
TIE ONE ON Uncovering Orange County’s Summer Swim Trends
DRINK 66
DRINK EXPERT: JOHNNY KRESIMIR, JR. The Unpretentious Philosophies Of A Rock And Roll Whisky Bar, Johnny’s Saloon
125
THAT’S WHAT SHE SAID: GONE COUNTRY Dressing, Dancing, Talking and Living like a True Country Girl
69
GUIDE TO CERVEZA Paying Tribute at the Altar of Beer in the Holy City of all that is Brew-worthy
132
COVER FASHION FEATURE Petal Pusher
78
PANORAMA Ocean-View Dining Destinations in Orange County
36
NATIVE KNOWLEDGE By Locals, For Locals
146
THE TIME CLIMB OF OUR LIVES You Only Swim Once
DO
152
FIRST TIMER’S GUIDE: LOOKING FOR LOVE In All the Right Places
158
OUR FINE FEATHERED FRIENDS A Guide to the Ducks
166
DRAWN TOGETHER A Blank Canvas, a Pencil and a Whole ‘Lotta Hope
172
SELF STARTER Orange County’s Top-Ranked Entrepreneurs Share Their Secrets to Success
185
THE NEW LIST 2013 The Votes Are In. The People Have Chosen. Five Amazing Musicians from Orange County
HOME 198
HOME EXPERT: DIANA SURFAS Fully Equipped
148
SETTING THE TABLE Rolling Greens Nursery And Wildfl ower Linen Spring into a Baroque Fantasy
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Located off the 405 Freeway & Harbor Blvd. exit 3303-3323 Hyland Avenue Costa Mesa, CA SouthCoastCollection.com VISIT OUR NEW WEBSITE COMING SOON! 949.760.9150 BURNHAM USA: A Burnham-Ward project
DESIGN.DECOR.FOOD.FASHION
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Come Discover SoCal’s NEW Culinary Destination….
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All rights reserved © 2013, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in a retrieval system or transmitted in any forms or by any means without the express written prior permission of the copyright owner. LOCALE Magazine ph: 949-436-8910 | fax: 949-682-4807 info@localemagazine.com Cover: Photographer: Nancy Villere of Crush Photo Studios Model: Ashley Zarlin Hair & Make Up: Noel Sweeny of Hey Saylor Cosmetics Stylists: Ashley Hickson & Kristal Docter Clothing Provided by: The Hidden Jewel & Antonia Shoes Jewelry Provided by: Lili Claspe Location: Café Jardin at Sherman Library and Gardens Petal Pusher (Fashion Spread): Photographer: Nancy Villere of Crush Photo Studios Model: Ashley Zarlin Hair & Make Up: Noel Sweeny of Hey Saylor Cosmetics Stylists: Ashley Hickson & Kristal Docter Clothing Provided by: Quiksilver, The Hidden Jewel, Lala Boutique Jewelry Provided by: Rope the Moon, Lili Claspe Jewelry Bedding Provided by: Everett Stunz Location: Café Jardin at Sherman Library and Gardens Men’s Fashion Feature Models: Justin James Jeffrey Coleman Agency: Refresh Talent Agency Website: www.refreshtalent.com Location: Center Street Anaheim Watches Provided by: Traditional Jewelers, Watch Connection Cars Provided by: McLaren Newport Beach, Eurocar Clothing & Shoes Provided by: The Good Californian Haberdashery and Heart&Sole Locale Looks: Photographer: Dhrumil Desai Stylist: Sophie Mae Hair & Make Up: Elisa Wilson, Instagram @Lisak_ Locations: The Shorebreak Hotel, Hyatt Regency Resort & Spa, Pacific Edge Hotel, Casa del Camino, Blue Lantern Inn Clothing Provided By: SEED People’s Market, Plug, The Blue Eyed Girl, Fringe by Dali Models listed in order from left to right. Agency: Refresh Talent Agency Website: www.refreshtalent.com
The Shorebreak Hotel Allison Kaufman Marc White Agency: Refresh Talent www.refreshtalent.com
Pacific Edge Haley Sapp Beth Osgood Agency: Refresh Talent www.refreshtalent.com
Hyatt Regency Resort & Spa Joey Wheeler Alyssa Gelrud Agency: Refresh Talent www.refreshtalent.com
Casa del Camino Priscilla Zamora Joshua Nicks Agency: Refresh Talent www.refreshtalent.com
Blue Lantern Inn Tyler Garrison April Rand Thank you to Refresh Talent Agency for providing the models in Locale Looks!
Cover Model: Ashley Zarlin Featured in the pioneering seasons of The Real Housewives franchise, Ashley Zarlin and her blended family have been a part of the reality TV culture for quite some time. After leaving the show, she has remained an inspirational figure in the ever-evolving world of social media. Still attending red carpet events and interviews, she is also considered a leading fashion muse to many. Zarlin is a resident of Huntington Beach where she works as a marketing manager for a commercial development company. When she is not hard at work or tending to her future dreams, she enjoys horseback riding, beach volleyball, pilates, ballet and spending quality time with her large family. One of her passions is volunteering as a mentor to Youth Outreach programs in her local community of Orange County. Zarlin hopes to one day start her own non-profit organization. Ashley stands firm in the belief that if we want our Country to prosper, we have to take the time to invest in our youth. “I am passionate about people and positive thinking, giving our future generations the ability to achieve more in life. My ethos is: if there is someone out there doing wonderful things, in any particular field, then given the right tools and environment, any of us can replicate that success.” – Ashley Zarlin
facebook.com/peroniusa
E V I N AT E G D E L W O N K • BY
LOCAL R O F , S LOCAL
S •
ROUG N DAY T H O M E B O WHERE T
MONA SHAH-ANDERSON Owner - Moxxe PR
MONDAY: Early-morning Happy Hour at Blackmarket Bakery in Costa Mesa. Start your week off with delicious scones, croissants and muffins - all $1 off from 6:30 am - 8:30 am. Oh, and they serve Kean Coffee, so you can start your week properly caffeinated. www.blackmarketbakery.com TUESDAY: Taco & Tequila Tuesdays at SOL Cocina in Newport Beach. Where else can you get Chef Deb's incredible carnitas street tacos for $1.50?! This is a great place to see and be seen, overlooking the Balboa Marina. Tip: get a group of friends and rent a Duffy boat; then, stop by for some dockside dining - they deliver tacos and margs to your boat! www.solcocina.com WEDNESDAY: Mid-week time-out at 118 Degrees in Costa Mesa. Take a moment to regroup with juices and foods that are 100 percent plant-based, raw and vegan! Chef Jenny Ross knows how to tempt your senses without any dairy, soy, meat or wheat. Her foods are high in enzymes, vitamins and minerals! Tip: if you're in need of a longer detox, she offers programs and meal service! www.118degrees.com THURSDAY: Late-night "dinner and a movie" at taco asylum in Costa Mesa. Every Thursday at 9 pm, you can save $2 on craft beers on tap or in the can, and $1 off any of this restaurant's global tacos. We're talking about olive oil-poached rabbit, lobster/pancetta, and pork belly tacos! Tip: try the combo plate with three tacos and two sides. You won't be sorry! www.tacoasylum.com FRIDAY: End of the week "Crush Hour" at The Winery Restaurant & Wine Bar! Come unwind in this stylish wine bar and restaurant, which features a special "Crush Hour" (happy hour) every Friday night from 3:30-6:30 pm and 9-11 pm. You'll be hard-pressed to find a Friday night Happy Hour that delivers so much in such a great space! www.thewineryrestaurant.net SATURDAY: Hash and Eggs Gourmet Waffle Sandwiches at Bruxie in Old Towne Orange. Yes, waffle sandwiches. You can only get Bruxie's Hash and Eggs special on the weekends, but you have to come early - it's only served in the early mornings, starting at 8 am. Tip: don't be afraid of a line and don't forget to order something sweet, like their real Wisconsin frozen custard sundaes or shakes! www.bruxie.com
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Owner - the Crow Bar and Kitchen, crowBURGERkitchen
Owner - Pirate Coast Paddle Company MONDAY: Cure for the Monday Blues with an early morning surf at Blackies, followed by a warm cup of coffee and Surfer’s burrito at Alta Coffee Shop. www.altacoffeewareshop.com TUESDAY: There are two things I love about Tuesday’s: Food Trucks and Bowling. Every Tuesday Night is OC Din Din-A GoGo at Irvine Lanes. Lots of Food trucks and $3.50 games with $3 shoe rentals. WEDNESDAY: Grab lunch at “Burger Wednesday” at Almond Surf Shop in Newport Beach. End hump day right by watching the Sunset at Inspiration Point in Corona Del Mar. Then, head over to the Side Door for great food and libations ... a sure way to carry you through the week. www.almondsurfboards.com | www.beachcalifornia.com/inspirationpoint-corona-delmar.html | www.sidedoorcdm.com/site THURSDAY: Why drive to dinner when you can paddle? Rent some paddle boards at Pirate Coast Paddle Co, and take a sunset paddle to dinner at SOL Cocina. They have a dock where you can leave your boards while you dine. It’s hard to beat their Baja style fish tacos, and they have a featured Tequila each Thursday night at half-off the normal price. www.piratecoastpaddle.com | www.solcocina.com FRIDAY: Kick off the weekend at The Bruery Tasting room. If you love great craft beer, this place is the spot! www.thebruery.com/tastingroom/index.html SATURDAY: Grab some sandwiches at Gallo’s Italian deli for dinner and picnic at Heisler Park in Laguna Beach. Heilser Park is a beautiful park above the beach in Laguna. It’s filled with green lawns, benches, gazebos and iconic views, ideal for a romantic picnic date. www.gallositaliandelis.com SUNDAY: It’s Sunday SUP Day @ Pirate Coast Paddle Company. Grab a few friends and head over to Pirate Coast beach for some Stand Up Paddling. Don’t forget to pack a lunch, it’s a great place to hang out on the beach for the day. End the weekend right at Mariners Sunday Night Chapel service at 7 pm, a unique worship experience you’re sure to enjoy. www.piratecoastpaddle.com | www.marinerschurch.org
IN O C
STEVE GEARY
TIM LUKEI
MONDAY: The work week gets started between stops at our two locations I’ll try to find time to visit SOCO/OC Mix to shop at Surfas to pick up some San Marzano’s and Rustichella d’Abruzzo to make a kick-butt dinner that night. Or I’ll wind it all down with an easy supper at one of my new favorite places, ARC enjoying the fine food from Noah Blom. www.culinarydistrict.com | www.arcrestaurant.com TUESDAY: A full workday ahead, but there’s always time for a morning run along the beach in CDM. After work, then over to Equinox for a great training sesh, and, if it’s Tuesday, it’s time for tacos! Choices abound, but enjoy the sophistication of SOL Cocina. Ok, there may be a marg or two in the mix!! www.equinox.com | www.solcocina.com WEDNESDAY: Hump day is sometimes referred to as “I’m on a boat Wednesday.” Renting a Duffy Electric Boat is the perfect way to enjoy the day or evening with friends while cruising Newport Bay. If we don’t get some provisions from the Eat Crow world, we’ll stop by A Market for some great picnic items. www.duffyofnewportbeach.com | www.arestaurantnb.com THURSDAY: Can’t miss a Thursday night at the Crow Bar and Kitchen where DJ’s always bring eclectic sounds and fresh beats while you can enjoy food and drink specials from 10 pm ‘til closing. www.thecrowbarcdm.com FRIDAY: This day means a loooong lunch with my buddies Craig Medici and Antony Adel at Pizzeria Mozza, talking about business and life in general. Then, it’s off to an Angel’s game or to the movies to see what’s new at the New Port Theatre in CDM. Bring some wine and choose a comfy couch, and it’s almost like home, except for the REALLY big screen. www.naturalambiance.net | www.reactionmg.com www.pizzeriamozza.com www.losangelesangels.lmb.com | www.portnewport.com SATURDAY: Usually means a getaway, like San Diego, spending the day poolside at the Hard Rock Hotel catching up on reading the new edition of LOCALE SD. Dinner later at Searsucker, and it’s a perfect day. www.hardrockhotelsd.com www.localemagazine.com/locations/sandiego www.searsucker.com SUNDAY: Back home for another day of poolside pleasure, but on Sunday Funday it’s the Resort at Pelican Hill and a cabana at the Coliseum Pool with friends drinking pitchers of Lava Flows; then, enjoying another amazing sunset along the Cali coastline. www.pelicanhill.com
SUNDAY: Sunday Supper at LUCCA in Irvine. These are only held the second Sunday of the month, but Chef Cathy Pavlos takes you on a three-hour culinary adventure that's pretty hard to beat. Be sure to reserve early - these have been known to sell out fast. www.luccacafe.com
SOL Cocina
Y H S U N DA
Rinse and repeat…
Almond Fine Surfing Boards
Equinox
JEFF VAN VLECK
KRISTEN HINMAN
Owner - WALK PROJECT Fashion Show Director
Partner - GROFF HINMAN MONDAY: To jump start my week, I like to "Take Flight" at Bistango in Irvine. Their rotating menu of flights ranging from wines and beers to scotches and tequilas allows you to get acquainted with various spirits, and boy can I use some high flying after a long start of the work week. Throw in some exquisite food pairings and it’s a match made in heaven. www.Bistango.com TUESDAY: My husband plays in a soccer league on Tuesday after work, so our "go-to," post-game spot is Stonefire Grill. It's perfect for groups, and they can take us anytime. There's something for everyone, too. I usually go for the lemon garlic salmon while the guys dig into BBQ Tri Tip and Ribs. Their pizza is waaaay underrated, and the fresh, homemade garlic bread sticks come with the meal. I'm currently obsessed with their new Golden State Kale salad. www.StonefireGrill.com WEDNESDAY: I'm usually on the go, either meeting clients or covering interviews and photo sessions, so when I need to grab something quick in the OC, Zov's Marketplace in Tustin never disappoints. I can grab a salad and sandwich and be on my way … though I usually linger at the decadent display of pastries, cakes, cookies and other treats so long that I run late for my next appointment! www.Zovs.com THURSDAY: Can't wait for my college friend to drive down for the weekend, but before she arrives, I have to look as refreshed and rejuvenated as possible, and that means heading to CosmetiCare in Newport Beach for an Illuminize Peel. An hour later I'm back on the road and ready to party. www.CosmetiCare.com FRIDAY: It’s Friday night in Newport Beach, and everything is closing up early. That can only mean one thing, head to Bayside for "All that Jazz." Starting at 10:30 pm every Friday, the best jazz musicians in town jam ‘til the wee hours, and Bayside's new latenight menu and specialty cocktails make for a perfect ending of a usually hectic week. www.BaysideRestaurant.com SATURDAY: After a long day of shopping at South Coast Plaza, I head over to the new Enoteca Lounge at Antonello for a quick bite. Usually I've missed lunch, and it's too early for dinner, so I dine on lamb lollipops or flatbread pizzas along with a glass of wine (they've got some hard-to-find offerings that I like to explore). www.Antonello.com SUNDAY: There is no better place to be in the spring than on the water in Newport Beach, and Sunday brunch at Newport Dunes' Back Bay Bistro is one of the best kept secrets in town; though I don't know how much longer that will remain true as it was rated "best in the country" by Open Table users. With my fill of crab legs, omelets and Bloody Mary's, it's an ideal way to cap a weekend. www.BackBayBistroNewportBeach.com
MONDAY: Hating Mondays? Golf. Grab a sunrise tee time at Costa Mesa Country Club and get ready for a gnarly work week! Shoot Mesa Linda if you want a good short game or if you want to go big, hit Los Lagos. After, go across the street to Nick’s Pizza and grab an evil slice of pizza while cursing your game of golf. After you get some work done, go to The Golden Dragon. Over 30 years of great service and some mean Orange Peel Shrimp! www.costamesacountryclub.com | www.nickspizzapasta.com | www. cmgoldendragon.com TUESDAY: Oh dios su Taco Tuesday otra vez! Comience en El Toro Bravo! Sin duda la mejor comida mexicana en Costa Mesa! Comience en El Ranchito en Newport Beach temprano para evitar las multitudes. Después de obtener suficiente comida ir a Blue Beet. Los fans de DEVO bienvenida! - Google translate if needed www.eltorobravo.net | www.avilaselranchito.com | www.thebluebeet. com WEDNESDAY: Almost done with the week! Lunch: Grab some Argentine Empanadas off Baker and Harbor. Eat outside to be engulfed with the fragrance of fresh flowers. Dinner: Since it opened on Valentine's Day in 1962, La Cave has been the perfect start and end to any night. They bring a meat cart to your table! Stay for some Jazz and stiff drinks. Reservations and hipster attire required. www.empanadasplace.com | www.acaverestaurant.com THURSDAY: So close you can taste it! Make reservations at 8 for Hous of Pizza, a Costa Mesa local since 1981. Plan on going early to check out the local shops. With "$20 in my pocket" Dee Lux always has some fun stuff. Port of Sound Records has Costa Mesa's largest vinyl collection second to Noise Noise Noise Records. Head over to Partrick's Pub after for some good people. All Estancia/Mesa/Browns fans are welcome. www.hausofpizza.net | www.mydeelux.com www.portofsoundrecords.com www.yelp.com/biz/patricks-pub-costa-mesa FRIDAY: "All work no play makes Homer something something." -The Simpsons -Start at Kitsch -Eat at Mesa-reservation required -Frolic at Detroit www.kitschbar.com | www.mesacostamesa.com | www.detroitbar. com SATURDAY: The early bird gets the worm! Put on your walking shoes and head to the OC Market Place for everything. Always haggle the prices. Don't leave until you walk the jerky isle! The next spot is hard to find. A lonely door opens up to a unique restaurant. Sushi Sho is as good as it gets! Reservations required. Head to The Harp for a pint and live music after. www.ocmarketplace.com | www.yelp.com/biz/sushi-sho-japaneserestaurant-costa-mesa | www.harpinn.com SUNDAY: Go big or go home! Park in the structure and grab a counter seat at The Sugar Shack HB. You will wait for an hour to be seated, so watch the counter and own it! Drive up PCH to Golden West and follow it to the second oldest disc golf course in the world. Sundays are packed so plan on doing nothing but throwing some discs with friends. Go home order pizza and sleep... www.hbsugarshack.com | www.yelp.com/biz/huntington-beach-discgolf-course-huntington-beach
“Fashion is not something that exists in dresses only. Fashion is in the sky, in the street, fashion has to do with ideas, the way we live, what is happening.” -CoCo Chanel
Zovs
MIKE MURPHY
Kitsch Bar
VP of Sales & Marketing - FYASKO
MONDAY: I start every Monday doing a Jacks Surf Shop loop to check my FYASKO product on the shelf and say hey Gomi, Sammy and Tommy Shaw!! I always end up at 54th street for a surf with my little Matemigo Jared fisher. The waves there suck and Monday is always super crowded. Please take my word for it and don't show up. www.jackssurfboards.com TUESDAY: Mexican soccer league in Laguna Nigel at the sports complex. The field is turf, and it's big! Game times start at 9 pm. My best friend Josh and I are 12 years removed from playing soccer at Vanguard University, but we still love the game. We literally show up at 8:55 pm, suit up quick, and use the first 10 minutes of the game to warm up … often the game starts before our shoes are tied. It's rather humbling playing against young fit kids, but us old fellas show well and have placed first or second in the league the last two years. www.lagunaniguel-danapoint.patch.com WEDNESDAY: I have taken my 92-year-old grandfather FAST EDDIE Murphy to dinner every Wednesday for the last three years! We hit a few spots routinely, but our fave is the Steer Inn – $13.85 for the house steak with baked potato and a salad. The meat isn't always pretty, but it's tasty and tender. The place has character with deep booths, cheap beer, sawdust on the floor and the same rustic cowboy decor for the last 40 years, but we don't care. Angel the waiter has our order memorized, and it’s all smiles and good times there! 714-639-2434 THURSDAY: This is my second fave night of the week next to dinner with grandpa. My wife and I recently joined a young married couple life group through Rock Harbor Church in Huntington Beach. It is a great time for fellowship. Anybody looking for some deep, lasting relationships and good community, this is the spot! www.huntingtonbeach.rockharbor.org FRIDAY: Sunset scooter ride! From our home in downtown HB, we love to ride our "50cc Hog" up to our favorite look-out spot over the Bolsa Chica wetlands, followed by dinner at Naples Rib Company in Long Beach. All of the meat there is scary good, You really can't go wrong with anything on the menu. Ask for GUERRO or Carlita in the bar – those two pour with a heavy hand! If you can't make it up to Long Beach, they also have a recently remodeled one in Costa Mesa that is just as good! www.ribcompany.com SATURDAY: Dog beach in HB! Sunny and I love taking our pug Jojo fat boy Murphy to run around as we walk the beach. Then, we find a surf somewhere from south-side HB to Blackies! We also just got a California Parks parking pass, and Sunny and I love the hour hiking up the south ridge at El Morro State Park and watching the sunset over Catalina with a blanket and a bottle of wine. Makes us feel like we are on vacation! www.dogbeach.org | www.crystalcovestatepark.com SUNDAY: Church!! We double down on church service: Sunday at Rock Harbor HB and Sunday night at Our Lady of Mount Carmel (OLMC) where we teach the ninth and tenth grade confirmation for an hour after mass. Pick your palace, both faith communities are rad places. If you want to get plugged into OLMC, give the church a call and ask for John Bruscia. He is a great man and well connected! www.olmc.net
El Morro State Park
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Locally-Sourced & Sustainably-Grown Cuisine
Lunch • Dinner • Events Happy Hour Monday - Saturday 2607 Main Street • Irvine, CA 92614 • 949.387.8887 info@andreisrestaurant.com • www.andreisrestaurant.com
2013 Wine Dinner Calender ALL WINE DINNERS START AT 6:30PM
May
Justin, Friday, May 10th
June
Cakebread, Friday, June 14th
July
Trefethen, Thursday, July 18th
August
Chateau Montelena, Friday, August 16th
September
Martin Ray Winery, Thursday, September 19th
October
Silver Oak, Thursday, October 17th
Complimentary round-trip transportation with our Custom Mercedes Sprinter, vans or limo’s for 8 or more people . BASED ON AVAILABILITY, PLEASE CALL FOR DETAILS.
PRIX FIXE MENU
3-COURSE MENU - $39 VISIT OUR WEBSITE FOR MENU SELECTIONS.
P. 949.673.2100 • 21OCEANFRONT.COM • 2100 WEST OCEANFRONT, NEWPORT BEACH, CA 92663
EAT
E AT E X P E R T
OF A G O O D T H I N G
THE BRAINS BEHIND SO CAL’S Bacon Burger Phenomenon SAYS “NO WAY” WRITTEN BY: KrIStAL DOCtEr PHOTOGRAPHY BY: NANCY vILLErE Of CruSH pHOtO StuDIOS
A
pioneer in re-designing one of America’s favorite foods, the hamburger, restaurateur and culinary innovator Scott Slater is the brains behind the 50-percent-bacon/50percent-beef hamburger. His fervor for food has followed him to 26 different places around the country where he’s gathered the insight and motivation to open his most successful venture, Slater’s 50/50. As the third most reviewed restaurant in Orange County and with five stores across Southern California, Slater’s 50/50 is the busiest burger place around – even at 4 pm in the afternoon! Their behemoth burgers have been featured nationally on shows like the Discovery Channel’s united states of Bacon and on the Travel Channel. Founded in 2009 in Anaheim Hills, Slater’s 50/50 carries the largest selection of craft, domestic and imported tap brews in Orange County, and quite possibly boasts the biggest and best collection of burger condiment combos. At Slater’s, you can either order one of their own Burgers By Design (available in three sizes) or build your own with a choice of four fresh breads (delivered daily from an artisan bakery in Santa Monica), 12 cheeses and more than 30 toppings! This truly adventurous American eatery remains the most crowded burger joint in Orange County, and we consulted with the Slater’s 50/50 founder to find out why. q: I read that you started a hot dog stand business when you were 23. How did you decide to transition from hot dogs to hamburgers? Why not stick with hot dogs? Scott Slater: Yeah, I started the stands with a buddy of mine out of college. In 2008, I graduated to burgers. I’m an entrepreneur, so I was ready to grow and move on. I quickly came up with a concept, menu and opened up the first Slater’s 50/50. I picked up my keys to the place on May 3 and opened on June 3. I took a loan out to pay for that first payroll, and ever since then, we’ve been in the black and growing. q: So tell me about Slater’s 50/50 and the concept that has received so much national acclaim? SS: I tried to think of a place that I would want to go. I love hamburgers and bacon, and it’s fun
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and easy to be creative with bacon. We have this word in which we use to refer to our food: “excesstacy,” meaning a lot of things in excess that feel and taste good. We have big burgers with big flavors. Why have 20 beers on tap when you can have 101 on tap? Why have 10 TVs when you can have 28 TVs? q: How did you come up with the idea to put 50 percent ground bacon into your otherwise beef burgers? SS: I’ve been doing these burgers for quite some time at San Diego tailgates, so the bacon came out of one of these Sunday morning parties. I knew I wanted to cook bacon, but you can’t really grill strips of bacon, so I had them grind up pork belly and make burgers out of that. I liked the name 50/50 and added a little beef for integrity. Last year, we featured the 100 percent bacon burger in July, which got us some national press. Then, I just started to get creative with other things like incorporating top ramen, crumbled Cheez-Its on top of our Mac ‘n Cheese and Pop Rocks on milkshakes. We really want to be about selection and choice. Design your own burger and your own experience. It’s not an intimidating atmosphere, but at the same time, you can be adventurous. You can sit up at the bar and take shots or watch the game or sit in a booth with your family. You have a restaurant experience for everyone, even for the beer geeks and East County flat-billed dude-bros. That’s our secret to success. We fill up 5,500 square feet of restaurant every day. I may be a food snob, but that doesn’t mean I have to make things just for foodies. We’re like the gateway restaurant for foodies. q: Is bacon still as hot as it was when you opened your first restaurant? Have you made any additions to your menus since you opened four years ago? SS: Bacon will never cool down. The better burger is hot now, and burgers are always evolving. I think bacon is going to get bigger and more creative, and I think we’re going to be seeing bacon as not just a breakfast food – there’s so much more you can do with it. It’s the best flavor you can put on your tongue, in my opinion. I
don’t ever see it minimizing in popularity. It’s Americana. It’s a whole other world we’re just getting in to. In terms of our menu, we have made tons of additions. We have a new menu every six months. I’m not willing to sacrifice. I can’t sit still. I can’t stop thinking about new ideas. I’m always innovating; always trying to be dynamic and ahead of the curve. We recently came up with Baked Potato Mac ‘N Cheese, which is comprised of alfredo sauce, sour cream, bacon and green onions with a parmesan panko crust. q: I see that you always have a different Burger of the Month on your menu. Can you tell me about some of your favorites? SS: The Burger of the Month forces us to be more creative. We create a new, marketable, greattasting burger every single month. We have people visit us religiously every month just to try the new burger. One of my favorites is our Pizza Burger. I think it’s literally the best thing we make. It’s a 50 percent Italian sausage and 50 percent beef patty with fried mozzarella sticks, parmesan and marinara sauce. It tastes like pizza. We have also had a Drunken Steak Sandwich, infused with Irish booze, Jameson-sautéed veggies and blue cheese in celebration of St. Patrick’s Day. We did a 100 percent ground bratwurst with sour kraut and a green apple topping with spicy mustard. Our Hangover Burger was also popular – it was a bloody mary flavored burger with Worcestershire, Tabasco, an olive and blue cheese tapenade and a vodka-tomato sauce on a bacon pretzel bun with a celery stalk stuck in it. That was a fun one. q: Are the five Slater’s 50/50 locations similar – any differences or characteristics unique to each? SS: One thing that makes them all distinctive is their terrible locales. With each of them, I’ve taken over a defunct building, and I’ve had tons of people telling me that I’ll go out of business because of the location. Now, I always look for locations that are awful, have a Big Lot or ACE Hardware next to them, and magically, it works! The atmosphere and energy is the same at all
SLATER’S 50/50 LOCAtIONS IN ANAHEIM HILLS, HuNtINgtON BEACH AND LAKE fOrESt. fOr MOrE INfO, vISIt WWW.SLAtErS5050.COM
“I COMMISSIONED A SIX-FOOT LONG STATUE OF A BURGER IN SAN DIEGO … I KIND OF LIKE TO OVERDO IT A BIT.” -SCOTT SLATER of our stores, but each one has its own personality. Our Anaheim Hills location is a bit cavernous, our Huntington Beach location is open with the bar in the center surrounded by gorgeous landscaping, our San Diego spot is in the old decommissioned military base (it actually used to be a bowling alley), our Pasadena location is in old town off of Colorado with exposed brick and really high ceilings, and here in Lake Forest, we kind of combined all the personalities into one, adding a huge bar and a photo booth just for fun. q: If someone has one chance to check out your restaurant – what would you recommend they order? SS: Starting with the appetizer, you have to get the Vampire dip, and the sweet potato fries with pumpkin sauce is a close second. Moving on to the entrée, I would recommend the Peanut Butter and Jealousy Burger, which is my favorite. If you save room for dessert, I like our Coco Karma, a fresh baked short bread cookie, kind of like a Samoa, with ice cream on it. And you can wash it all down with our Scuplin IPA from San Diego or one of our IPA Cocktails. I prefer #2 with Aperol, lemon juice, Racer 5 IPA and Amaretto. q: What is your proudest moment as a restaurateur, and why? SS: When we got featured on the Travel Channel – that was pretty neat. That was the turning point for us. I would also have to say that our first anniversary was one of those moments with so many regular customers at the bar, everyone getting buzzed and eating our food, really boosted my spirits. Friends and family night is also one of my faves, because the place fills up with people who care about you and you get to show off something you created.
“BACON WILL NEVER COOL DOWN. IT’S AMERICANA.” -SCOTT SLATER
q: Who is the coolest person you’ve ever cooked for? SS: Kristy Swanson, DeadMau5, Miguel Cotto the boxer, David Archuleta from American Idol and tons of Angels, Dodgers and Ducks. q: How do you intend to keep your food interesting and fresh amidst the dynamic food scene? SS: I go out to eat all the time. Places like Searsucker in San Diego inspire me. Forward-
thinking restaurants are inspiring, and I know that’s what I need to do. I subscribe to all of the restaurant magazines. I like food, simple food, and I’m always thinking and trying to make things better. Not just because I enjoy it, but because I know the necessity of it. I want part of our concept to be forever successful. From the very beginning, I designed my restaurants to be a place that I want to eat. q: What’s the key to a perfect burger? SS: Besides the meat, it’s the person who is ordering the burger, because they get to design it themselves and choose from so many different options. q: If you hadn’t made a career out of serving craft beer and gourmet burgers, what would you be doing? SS: I’d be trying to sell craft beer and gourmet burgers. (laughs) q: tell us something your patrons might not know about you. SS: I’m pretty transparent. I have a great group of friends, and I enjoy the drink. I’ve just gotten into golf, so I have a little love affair with that right now. I absolutely love wine. When I go out to a restaurant, I rarely order beer. I love beer, and when I’m here, I drink beer, but when I go out, I like a glass of wine. I’ve been working since I was 14, other than my sophomore year of college when I took pictures at the entrance of Sea World, but other than that, I’ve always been in the restaurant industry doing everything from being a dishwasher, line cook, manager, server, busser, doing delivery, catering and bartending. q: If you’re not eating burgers at Slater’s, what local restaurant do you like to visit? SS: I love Playground, Haven Gastropub, Crowbar, Buddha’s Feast, Chapter One – forward thinking restaurants. q: Does Scott Slater have any other ventures in the near or distant future? SS: I’m going to go as far as I can go with our brand. It has some great legs – nationwide potential. I also have other concepts in the bank, and I’m excited to get those things off the ground.
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EAT
CULINARY THROWDOWN
WRITTEN BY: ErIN rOSE BELAIr PHOTOGRAPHY BY: JENAvIEvE BELAIr
The Hot Dog is an American classic. This elusive little bugger has a contested history in Europe, dating back to the 1600s. Believe it or not, hot dogs were even mentioned as far back as Homer’s Odyssey in the Ninth Century B.C.! So, in good, old American fashion, we took the hot dog and made it our own over time. Today, hot dogs have become synonymous with baseball game grub, snack food for kids and carts on the corners of busy city streets. However, out here on the West Coast, we like to fancy things up a bit and have taken the hot dog to soaring new heights. We ventured around Orange County to find the most mouth watering, wacky wieners, visiting some old favorites that have stood the test of time and all the new kids on the block who are dreaming up newfangled creative dogs. Here’s what we discovered in our search for the county’s best dogs.
LinX 238 W. Chapman avenue orange, Ca 92866 714-744-doGs www.linxdogs.com
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Dogzilla note: this is a Food truck – check their website, twitter and Facebook pages for where/when they’ll be stopping next! Irvine, Ca 92606 714-805-8857 www.dogzillahotdogs.com We caught up with Dogzilla on a Thursday at the OC Fair Grounds in Costa Mesa, and these dogs live up to their name and claim: “not your typical wiener.” No, not typical at all, and that’s what we love about Dogzilla. This brainchild was birthed from an Asian food background, which is reflected in some of its topping choices like yakisoba noodles, homemade teriyaki sauce and fired eggs. All of their dogs are served up on a triple Hawaiian roll bun. Trust us, the dogs aboard this truck are unlike any other. Dogzilla is giving classic American street food a whole new attitude. They use only the best when it comes to meats and toppings. “For our original Dogzilla, we use an all-beef frank. We also have a Spicy Cajun
Link, which is pork. The Habanero link is pork in a pork casing. The Chicken Andouille is poultry in a pork casing. We get our meat-based links exclusively from Masterlink in Fullerton,” Said Son Thai, owner of Dogzilla. They also offer a soy-based, vegetarian option! We love their commitment to pushing the taste bud boundaries and fearless exploration of new and exciting ways to deliver a tried and tested favorite. I thought it best to try out the title track at the spot: The Dogzilla. Son Thai steered me in a slightly different direction, though. He recommended I try his favorite version of the Dogzilla instead, the Secret Menu Spicy Dogzilla, which is a dog not listed on the posted menu! This monstrous creation was so spectacular that I’m craving another one two days later. The all-beef frank is topped with avocado, grilled onions, homemade Japanese mayo, homemade teriyaki sauce, furikake and bacon bits. (What is furikake? It’s a Japanese seasoning with sesame seeds, dried seaweed, a little sugar and a little sea salt.) Holy Dogzilla! Yes, Please! This was a flavor and texture explosion and a must try on my list. Who would have thought that this truck was actually started on a dare between friends? Ha! Look who’s laughing now!
pHOtO BY tHANH LAI
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Bud’s Famous Hot Dogs 1717 n El Camino real san Clemente, Ca 92672 949-228-1468 www.budsfamoushotdogs.com I’m going to lead my description of Bud’s Famous Hot Dogs with a very important piece of information: they deliver! Yes, delivery of hot dogs is here. I had a hard time finding this little spot in San Clemente. No wonder, it’s tucked away in the backside of Knuckleheads, a bar that you have to be 21+ to get into, and therefore, get to these hot dogs. It was like searching for the Holy Grail of hot dogs, and by George, I found it! Bud’s has been open for four years and has become a local favorite. Fear not, if you are under 21, Buds does take-out orders, too. Their 100-percent beef hot dogs are made fresh to order. Bud himself fixed me up a Chili Dog with his homemade Coney Island Chili and it was ahhh-mazing! My personal favorite was his ultra classic take on the Chicago Dog which he dressed with a neon green relish, sliced tomatoes, a big dill pickle, raw white onions, sports peppers and celery salt. Another local favorite is the California Dog, topped with avocado, sprouts and carrots. To be honest, you can’t go wrong with your order here. Everything is carefully overseen by Bud himself and delivered with the highest quality ingredients and style. They also offer Brats, sausages and chicken apple sausage. These aren’t your supermarket-style dogs; you can only get these from Bud himself. So go find him, try his dogs and thank me later.
Pee Wee’s Famous Hot Dogs and Hamburgers 5942 Edinger avenue, #104, huntington Beach, Ca 92649 714-846-3100 www.peeweesfamous.com Famous hot dogs? I had never heard of such a thing. I walked into Pee Wee’s with my expectations set pretty darn high after reading about their honor in the hot dog community. This little spot in Huntington, not far from the 405, is a bit off-the-beaten-path but well worth the discovery. Decorated with a classic Huntington Beach look of skateboards and surf memorabilia while smelling like the state fair, I had a good feeling instantly upon arrival. Pee Wee’s serves up some of the most creative dogs I saw on my journey.
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Using only high quality ingredients and serving an assortment of dogs: polish, sausage, spicy and chicken – all from Matterns Deli in Orange, and they are proud of their product. Their traditional “hot dog” is a Hoffy Dog with a natural casing, giving it that classic Coney Island snap when you bite into it. They wrap their dogs in two strips of high quality bacon, and then, they deep-fry them. Yes, deepfried, bacon-wrapped hot dogs. I had “Da Bowl,” a perfect polish dog in a Kings Hawaiian bun, served with spicy mustard, grilled pineapple and mango relish. The dog was a bit spicy with fresh yet classic flavors that sung in perfect harmony with the sweetness of the pineapple and relish. The spicy mustard really brought it home. While you’re there you also have to try an order of their sweet potato tater tots! Amazing!
FRESH • ORGANIC • HOMEMADE Napolitan style Pizzas & regional Pastas In a Los Angeles Time Review, S. Irene Virbila said:
Berkeley Dog 4249 Campus drive Irvine, Ca 92612 949-387-2111 www.berkeleydogs.com Berkeley Dog is any college kid’s dream come true. Located next to the UC Irvine campus, this place is constantly bustling with students, teachers and locals who know a good thing when they taste it. This spot feels like a college hangout (because it is) with the brick walls and school spirit flair to match the vibe. They’ve only been open for a year and half, but have gained tons of fans in this small window of time. They serve German Franks with lamb casing and a Kobe frank with no casing. They also have expanded their menu to include Rattlesnake, Duck & Bacon and Crocodile dogs! They are super popular, selling out all the time, so we recommend heading over there just to get your hands on one. We decided to try their most popular dog: The Bacon Hash Dog. I hadn’t seen anything else like this on my journey, and I thought it was the perfect combination of meals. In college where breakfast sometimes fuses with lunch or even dinner, the Bacon Hash Dog is there to cover all your bases. The high quality dog is covered in crunchy hash browns and bacon bits. It smells, tastes and looks amazing. We recommend, no matter what you order, to get a side of their chipotle sauce, too, because it makes everything that much better!
“Delicious Naples Style pies and pastas at Il Dolce.” 1902 HARBOR BOULEVARD COSTA MESA, CA 92627 WWW.ILDOLCEOC.COM | 949.200.9107 FACEBOOK.COM/ILDOLCE
IL DOLCE WAS AWARDED WITH THE FOOD’S HIGHEST HONOR OF GOLDEN FOODIE AWARDS 2012 FOR
Best Pizza in Orange County
WI
Jerry’s Wood Fired Dogs 2276 E 17th street santa ana, Ca 92705 714-245-0200 www.jerrysdogs.com Walking into Jerry’s, your mouth will instantly start to water as the air is filled with savory, smoky wood-fired goodness. All of their dogs are cooked on a grill over an open Redwood fire flame. I love the vibe in Jerry’s. It’s super casual but tasteful and good-timey. They serve ice-cold beer and have buckets of peanuts on every table. It’s the kind of place you could take a date or the entire family. Everyone is welcome. New Jerry’s locations have been popping up all over and you can now find them at John Wayne airport! They will be having their ten-year anniversary of their first location this August. Jerry’s Dogs are 100 percent beef and skinless, besides the signature dog, which hosts a natural casing for that classic snap. All of their hot dogs and sausages are made specifically for Jerry’s in their own recipe of perfection, created by Jerry himself. You can order up a favorite creation or you can move on down the line and create your own by topping it with any of the 30+ toppings they offer as well as a slew of tasty sauces. My personal favorite was the Cleveland stadium mustard, which is a tad spicy like a Dijon but more vinegary like yellow mustard, and it has a fresh taste to it like no mustard I have ever known. We thought it would be appropriate if we tried the OC Dog. The hot dog itself was amazing and you can really taste the wood-fired difference. It makes the flavors a little more cohesive. It was topped with crunchy lettuce, cucumbers, tomatoes, feta cheese, sliced avocado and a creamy ranch dressing. It was the perfect afternoon meal, like a salad and a hotdog had a baby. I loved it. While you’re there, be sure to order up some Hot Potato Chips, part French fry-part potato chip with just a little bit of spice. This creation is the perfect side to any one of their hot dogs.
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LinX 238 W. Chapman avenue orange, Ca 92866 714-744-doGs www.linxdogs.com
NNER
best
WEINER
LinX is the newest of the new hot dog establishments we found. They opened their doors in February 2013 to rave reviews from those frequenting the Orange Circle. LinX has it all. They nailed their marketing and aesthetics with a super trendy logo to match their industrial brick interior, artisanal light bulbs and stools that I debated stealing so I could have them in my apartment. Their franks and sausages are all locally sourced (from farmers who are practicing humane and sustainable farming), steamed in beer and griddled to perfection, all in natural casings. You can choose from a plump variety: Frankfurter, Knackwurst, Nuernberger Bratwurst, Smoked Cheddar Bratwurst, Sicilian, Spicy Polish Kielbasa, Free-Range Chicken Florentine and a Vegan option! Oh my! Chef Scott Brandon gathers their toppings from local farmers markets and changes the menu to reflect the seasonality of the desired ingredients. Something I really love about this place is that they pickle their own toppings, including tomatoes, radishes, pickles and a shelf lined with the newest items waiting to be tested. They are committed to quality and carry craft beers, cane sugar sodas and homemade sweet tea. While I tried several (and I do mean several dogs) at this spot, my personal favorite was the Beer Brat: Neurnberger bratwurst, bacon-apple kraut, beer mustard in a pretzel roll. The flavors all stood out but didn’t battle each other for center stage. The excitement doesn’t stop there. They also make over a dozen house-made sauces that include an exceptional array of flavor enhancers. Yes, the best. While you will have to go in and try them for yourself to truly understand what I mean, my favorite was the curry ketchup and the blue cheese-bacon aioli. Get an order of fries while you’re in there too. Game, match and set.
Eat Authentic
Serving our family recipes since 1966
11 Locations in Orange County & LA County to serve you www.AvilasElRanchito.com
PCH Dogs 3438 E Chapman avenue orange, Ca 92869 714-744-1415 This spot is our throwback classic. You don’t find gems like this anymore. Sitting humbly on the side of a rather busy street is a red, white and yellow hut with an inviting sign that reads “PCH Dogs” for Pacific Coast Hot Dogs. This spot has a Coney Island state fair feel. You walk up to the counter, order and hang out at their classic red picnic tables. The whole vibe really brought me back to summers in the Midwest, and I loved it. All of their hot dogs are steamed just like the carts in New York, and PCH Dogs is proud to represent the rich history of the classic hot dog. No tricks here, no frills or fancy attire for these dogs. They have a rather short but delicious menu that never goes wrong. They are known for their Original Chili Dog and Chicago Dog. I opted for the Chicago dog. I just couldn’t resist the classic and fresh toppings: tomato, onion, pickles, relish, chili peppers and celery salt. I added some optional ketchup and mustard for a straight up classic done right. Keep on keeping’ on, Pacific Coast Hot Dogs!
HAPPY HOUR
M O N D AY - F R I D AY, 3 - 6
$6 Wine by the glass $4 Bottled beer $5 Well Rocks Drinks $7 Mai Tais $7 Rocks Margaritas $8 Bites 627 SLEEPY HOLLOW LANE, LAGUNA BEACH, CA 92651 949.494.6700 RESTRICTIONS APPLY.
the quiet woman
3224 pacific coast highway
cdm
640.7440
www.quietwoman.com
SLICE of W
hen I first uprooted myself from the Midwest and made my way out to the sunny shores of California, I landed here in Orange County and subsequently never left. When I arrived here, I worked in a pizza shop. I was the delivery girl, and in time, a pizza maker. Today, I can still say that it was one of my most favorite jobs ever. There was something so special about the artful construction, the mindful watch of the dough, the bustling environment and the smell of that oven... I love me a good pizza pie and have been known to whip up one or two in my own kitchen. With the recent buzz of pizza kitchens popping up all over the map again, I set out to pay a visit to the finest and freshest pizzerias around, selecting the tastiest, gooiest, most creative pizzas in the county, which you absolutely need to try!
WRITTEN BY: ErIN rOSE BELAIr PHOTOGRAPHY BY: JENAvIEvE BELAIr & ErIK HALE
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R ANC E’S
1420 Baker Street, Suite B Costa Mesa, CA 92626 714-708-2143 www.rancespizza.com
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RANCE’s is hands down the best Chicago-style pizza around. We might as well have stepped through the doorway into a Chicago pizzeria! RANCE’s is new to town, opening only in late 2012, but they have seen a great deal of success. On any given night of the week, the place fills up with hungry folks and take-out orders galore! The fun, casual and family-friendly vibe invites you to kick back and stay a while. Try any one of their select craft beers from Chicago’s favorite Goose Island Brewery (one of the only spots in Orange County to serve these!) while you wait for your pizza. I met with Rance himself as he fixed me up a pie or two and showed me the ropes on what it means to be “Chicago Style.” Well, what it means is deliciousness. Their signature stuffed pizza is created in a two-inch deep pan filled with only the highest quality ingredients and cheese. Then, another thin layer of dough is placed on top to seal in the flavors, and is then covered in his secret tomato sauce before being placed in the oven. The result is an American classic gourmet pizza created right here in the states and perfected over time. Rance also makes a “Pan Pizza” which uses even thicker and richer dough, covered in ingredients, cheese and sauce before being placed in the oven. When their pizzas come out of the oven, they have RANCE’s signature caramelized crust! This crispy, crunchy, cooked-cheese crust is reason enough to check them out. I had never had a pizza like this before, and I must admit I’m hooked. RANCE’s other pie style is a thin crust pizza which looks more like a “normal” pizza but still packs all the punch of his killer sauce, fresh ingredients and Wisconsin-made mozzarella cheese. If you know a thing or two about cheese, then you know Wisconsin is the big league of cheese and RANCE means business by making this selection. The pizzas do take quite awhile to cook, close to 45 minutes to an hour, so be sure to budget some time when you come in. If you are running against the clock and don’t have the time to wait, order a take and bake! RANCE puts together your Chicago style pizza, using all of their famed fixings, and hands it over to you to take it home and bake it at your leisure. It sure beats ordering delivery or frozen pizza. On the weekends, call in your order ahead of time and RANCE’s will get it started for you while you’re on the way.
Pitfire Pizza in Costa Mesa
E PIZZ P I T F I R St 3 E 17th
A
35 627 sa, C A 92 Costa Me 33 -63 949 -313 izza.com p re fi it .p w w
Pitfire pizza opened recently on one of the most up-and-coming streets in Costa Mesa: 17th Street. This ultra hip and super satisfying pizza place has been springing up in locations all over Southern California, and we are tickled pink to now have a Pitfire Pizza to call our own. Pitfire prides itself on being the social and dining hub of every community in which it lands. This “anti-chain” is designed with the neighborhood’s personality in mind and no two are exactly alike (there are seven in total). They like to work with celebrated architects who perhaps have never built a restaurant before, resulting in “out of the box,” super creative designs. LAbased architect Anthony Agriam designed the Costa Mesa location. They did a wonderful job of knitting Costa Mesa into the space and energy. At the core of this business are incredibly talented artisanal pizza makers. They have spent 15 years honing the craft of everything they do down to the way they handle their mother dough. Pitfire has a philosophy when it comes to creating its signature pies: less is more. Every pizza is carefully constructed with choice items to bring out the flavors and theme. They don’t just pile on the toppings and smother it in cheese so you can’t taste what is what. The whole idea is to appreciate everything from the dough to the sauce to the Brussels sprouts on top. And the dough … it’s more than something that serves as a platform for the ingredients. Pitfire sources all those creative ingredients as locally as possible from farmers’ markets, and they even use a local cheese maker. So, the pizza you’re getting is the best and freshest possible. When we stopped by, they fixed us up a Buratta Pie. It was beautiful and green, and most importantly, delicious. I loved its not so round shape, which reminded me that the beauty of a pizza lies in its rustic imperfections. The Burrata Pie is comprised of burrata cheese, caramelized onions, hazelnuts, fresh wild arugula and a light pesto drizzle. The combination of the fresh arugula and the sweet kick of the hazelnuts, off-set by the soft burrata cheese, was nothing short of genius. Pitfire is so much more than just a pizza place, it’s a community place for enjoying amazing pizza, and I can’t encourage you enough to come in and have a seat! Note: Look for Pitfire Pizza’s very own speakeasy, dubbed Pie Society, coming soon!
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IL DOLC E
1902 Harbor Blvd Costa Mesa, CA 92627 z949-200-9107 www.ildolceoc.com
UR BA N PIE
Location: The Road, Your next party, So Cal Breweries www.facebook.com/urbanpieoc
Q U AT T R
Inside Sou O C A F F E th 3333 Brist Coast Plaza ol Street, Suite 120 Costa Mes 1 a, C A 926 26 714 -754 -0 30 0 w w w.quat trocaffe.co m
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Sitting proudly on the corner of Harbor and 19th street in Costa Mesa is Il Dolce; an Italian-Argentine restaurant known for their pizza, winning best pizza at the OC Foodie Awards this past year! The interior is warm, filled with the smell of burning almond wood in their wood-fired oven. As owner Roberto Bigne greets guests from behind the counter, he stays busy pulling and throwing their homemade dough into not-so-perfectly round pizzas. Il Dolce is a little slice of heaven. Everything is made from scratch: the dough (with flour imported from Italy), the San Marzano tomato sauce and even the mozzarella. Yes, the mozzarella is made by Bigne and his wife right here in the shop. It is a time-consuming, but very rewarding, three to four day process called “fiore di latte,” which means mozzarella made from cow’s milk. Most mozzarella is made from buffalo milk at a much lower cost, but they cut no corners here at Il Dolce. The pizzas come out of the oven piping hot with fluffy, billowy edges and a thin center. The ingredients are colorful, sparse and collect near the center: the perfect Naples-style pizza. We had the pleasure of trying the traditional Margherita pizza and experiencing the classic purity of all their homemade ingredients. The perfect dough, the San Marzano tomato sauce, the fiore di latte is then topped with fresh basil, bringing all the flavors together. Il Dolce serves an authentic slice of Italy.
I am totally over the moon for what Jason Winters is doing with Urban Pie. Jason tows a huge mobile Valoriani pizza oven behind his car to private parties, events, breweries festivals and really anywhere you want to hire him to be, he will be. Genius! Winters will even be heading out to Coachella this year to serve up pies for the trendy masses all weekend long. Winters is somewhat of a pizza scientist; he’s incredibly involved, working with precision every single step of the way. His magic starts with a twenty-two-year-old rye starter which he feeds daily and uses to make all of his dough. Winters explains that the perfect dough is science and art coming together. He taught me all about the way it raises and how you know a good batch from a bad one as well as how higher water content in his dough keeps it from burning in his oven while they cook for only one minute! He also taught me my new favorite pizza buzz word: “leoparding,” which is the black spotting on the crust of a pizza, a sure sign you have a developed dough which has been perfectly fermented. Winters makes his own sauce from imported Italian tomatoes which he runs through a salad spinner to remove any excess water so that his pizzas keep from losing all their structure. He gathers his ingredients from local farmers’ markets, meticulously picking them all out and dressing every vegetable, sausage and spice to use for the perfect combinations. That is, I think, his strongest suit. These pizzas are works of art! In fact, these pizzas were the most creative pizzas we came across. We tried three different creations – two of which he had never made before – and I got to be the honorary test subject. My personal favorite was the Sunny Side Up, composed of green garlic, spring onion, porcini (mushrooms), pea shoots, panna (unsweetened whip cream), mozzarella, pecorino sardo (a firm Italian cheese made from sheep’s milk), guanicale (Italian bacon prepared of pig’s cheek) and a farm fresh organic egg in the center. Ah! I died! I had never had a pizza with so many rich and complex flavors. In the end, I was blown away by what he was able to come up with. These are the most fun and unique pizzas, and I love that he doesn’t take himself too seriously, naming his pizzas things like “Cheese’s Christ” and “Every Day I’m Brusslin’.” Love!
Tucked away inside South Coast Plaza is Quattro Caffe. This fancy little Italian spot serves a hearty lunch and fans keep coming back for more at dinner time, too. There are many things they do right – their pizza being one of them. Quattro Caffe also has an extensive menu of sandwiches, pastas and desserts which is worth checking out. The walls are covered in black and white photography, mostly of old Italian movies and Sofia Loren. Their staff makes you feel genuinely important, giving the whole place a true European kind of feeling. In the back of the restaurant stands the wood-fired pizza oven, cooking up personal sized pizzas all day long: 12-inch, thin crust, six slices of deliciousness. They import their mozzarella from Italy and make their own dough and sauce for a real authentic taste. Their menu is northern Italian inspired where the food is meant to keep you warm and happy. I like to watch them construct the pizzas, perfectly placing every topping across the dough. This secret gem inside South Coast plaza is perfect after a shopping spree, on a rainy day or really any time at all! For lunch we had the Quattro Stagioni: fresh tomato sauce, imported mozzarella, prosciutto, artichokes, mushrooms and kalamata olives. I was so in love with their prosciutto that I also ordered the Prosciutto e Arugula which is dressed in their fresh tomato sauce and imported mozzarella, then covered in prosciutto and fresh chopped arugula. If I had the appetite, I could have just kept going down the list, ordering and sampling every single pizza Quattro Caffe has to offer. They are just that good!
ITA N N E A P O L Highway st oa 42 S. C
315 51 ch, C A 926 Laguna Bea 31 5 949 -499 -4 guna.com w w w.neala
This newly established pizzeria on PCH in sunny Laguna Beach is here to stay. After opening their doors in November 2012, they have seen wild success, which is no surprise after experiencing this place for myself. The space is adorable with white-tiled walls, fresh wooden tables and concrete floors. They have mastered the art of fresh and chic marketing with a classic, country home feel. But it’s not all frills and bells around here; they mean serious business with their pizza. Their pride and joy brick oven from Naples, Italy is gorgeously tiled in red by a local artist and burns at a scorching 900 degrees, filled with Napa valley olive wood that smells heavenly. At NEApolitan they have a firm belief in using only fresh and local produce, all organic from Alegria Farms and Melissa’s Produce here in Orange County. They make their own dough, using a double-zero (“00”) flour from Italy which is ultra fine, making it light and airy so when you eat their pizza, you aren’t bogged down all day. It’s perfect! They make their sauce from imported San Marzano tomatoes, picked at the base of Mount Vesuvius. Their pizzas range from classics to fun and funky new combinations that will keep you coming back for more. I tried the Speck Pizza, a favorite among the staff. This gorgeous pie was covered in goat cheese, fresh mozzarella, provolone, Fontana, fresh seasonal herbs and smoke-cured Berkshire pig prosciutto. After it is cooked to perfection, it is topped with an organic salad of baby arugula and shaved Grana Padano; and finally, it’s topped with a perfectly cooked sunny-side-up, organic brown egg. Is your mouth watering yet? Little fact lesson: Grana Padano is a parmesan cheese which has been created by monks since the 11th century and fetches a pretty penny for its perfect taste. This new spot is a must try whether you live nearby or not, make the trip over and have yourself a nice lunch. They also offer an extensive and delicious menu, including items other than pizza.
Pizzeria Mozza in newport Beach
PI ZZ ER IA M O ZZ A
800 West Coast Hw y Newport Beach, CA 92663 949-945 -1126 ww w.pizzeriamozza.c om
PIEOL OGY
516 North State College Blvd Fullerton, CA 92831 714-447-4064 www.pieology.com
“Making the World Better One Pizza at a Time” Is the motto at Fullerton’s Pieology. The staff here is upbeat and friendly and takes pride in their work. The space itself is hip and fun with open windows and whitewashed wood, accenting the metal decor. It feels like the coolest pizza shop ever. Pieology has been open for two years near the Cal State Fullerton campus and has recently opened a second location at the Irvine Spectrum. They are also looking forward to expanding to Granada Hills and Northridge. The people behind Pieology must be doing something right! These kickass “Kustom pizzas” (yes, Kustom with a “K”) are to die for. Their thin-crust pizzas cook in less than five minutes and are produced by you: personal pizzas designed by you for you. They also have a slew of great recipes you can reference when deciding on what topping combos taste the best together. The interactive pizza idea makes Pieology a favorite spot for everyone. Once they open, there is a line out the door! Everyone from college students to local business goers and families come in to enjoy their pizza. They cooked me up a local favorite: the BBQ chicken pizza with cilantro, onions and mozzarella with BBQ sauce drizzled over the top. A few of their pizzas are made in the same fashion (with the sauce over the top) to give it more flavor. They also make gluten-free dough, and if you can’t do dairy, no worries, make one without cheese and they are still just as delicious.
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Pizzeria Mozza, located on PCH in Newport Beach, is one of three locations – the other two are in Los Angeles and Singapore. Singapore? Sound random? It’s not. Singapore is a bustling metropolis of foodie heaven, and Mozza knows what’s up. The restaurant is centered around a huge, wood-burning pizza oven and prep station where several chefs slice, dice and create the pizza of your dreams. The warm oven and buzz of conversation from their busy lunch crowd makes the rather large space feel close and intimate. They have table seating, bar-top seating and an adorable, vine-covered patio if you care to take your meal al fresco. Chef Emily Corliss met with me on a sunny afternoon and crafted a few pizzas while we talked ingredients, strategy and sustainability. Mozza prides itself on finding the freshest ingredients available from local farmers’ markets. Thirty percent of their menu changes throughout the year as different items pass in and out of seasonality. One of the pizzas we tried was topped with wild nettles, salami from Seattle and Cacio di Roma and burrata. It was a delight- salty and spicy and a great creative display of how choosing the right ingredients can really make the pizza. Mozza makes their own sauce fresh daily with the best ripe tomatoes and a very light seasoning, resulting in a “pure” sauce. The dough recipe, created by Nancy Silverton who is a long-time celebrated chef and culinary star, spent years perfecting Mozza’s pizza dough, and I must say – she nailed it. The dough is made fresh at La Brea Bakery (which she also created), and is then delivered to the two California locations. I also love that Mozza is extremely dedicated to sustainability. They work with a company whose sole purpose is to keep them abreast on ways to stay green. They do everything they can from using solar panels to recycling their grease into hand soap. I appreciate a company that not only delivers quality products but also pays mind to their carbon footprint while doing it.
23 years of excellence. only the highest quality ingredients through responsible sourcing & practices, using only local organic farms & sustainable sheries.
brunch. lunch. dinner. happy hour. private events. champagne brunch saturday & sunday 11am-3pm lunch & dinner daily happy hour monday-friday 3-7pm late night hours thursday-saturday 714.979.2400 www.scottsrestaurantandbar.com 3300 bristol st., costa mesa ca 92626
COMING SOON: Second Location in Newport Beach!
“Restaurant of the Year”
for 2012 by the Orange County Business Journal
“Restaurateurs of the Year” for 2012 by Southern California Restaurant Writers “Best Restaurant” for 2012 by Riviera Magazine
Located at the District (at Jamboree & Barranca Pkwy.) | 2647 Park Ave. | Tustin, CA 92782
Please call for reservations 714.258.7600 | www.thewineryrestaurant.net
EAT
MEALS
THE DISH: DUCK. $15
DECONSTRUCTED
DECONSTRUCT IT:
A PINCH OF SEA SALT
STARTING SCRATCH
FRESH SPRIGS OF THYME
ARC helps us divide and conquer their favorite dish
Top Duck with APRICOT JAM and freshly shaved SPRING GARLIC.
The campfire smell can be caught in the air as soon as you turn off of Hyland, luring patrons into South Coast Collection’s (SOCO) latest, buzz-worthy culinary creation, ARC, open from 11 am to 11 pm every day for late lunches and delinquent dinners, too. Opened on February 8, 2013 by local restaurateur Noah Blom and his fiancé Marin Howarth, ARC’s approach to cooking everything from appetizers to dessert goes back to basics, utilizing only a wood-burning oven – the sole heat source and cooking apparatus in this “classic American roast-house.”
Stone fruit glaze. FRESH CURRANTS to enhance the flavor and color.
“We think everything tastes a bit better with a little char,” Howarth said. “We want our food to be simple and rustic and natural, but we’re taking it to a more refined place with our wood-burning oven.” And, although you may leave this swanky setting with a little lingering aroma of smoked food, ARC (the Old English word for “fire”) and its approach to single-medium cooking, is the root of this “labor of love.” The idea of traditional butchery and fired food is truly the heart of Blom’s newest kitchen, and the simplicity within that combination is intriguing; also, you’ll find after a visit to this 20s-throwback steakhouse, very mysterious. Beginning with the vague menu, offering modestly labeled dishes such as Pork and Casserole, Blom has created a purlieu which Orange County has never before seen or experienced. And this is why we chose ARC as LOCALE’s first pick for our distinctive, new food feature: MEALS DECONSTRUCTED. We find fantastic, must-try food throughout the county, sharing not only what to order, but what goes into the dishes you’re ordering, so you can attempt your own versions at home or just use the info to impress your friends with your profound knowledge of local food. Without hesitation, Blom chose the Duck dish to present in its whole and deconstructed format, which is also my favorite after dining at ARC on several occasions. Because everything at ARC arrives seasonally in its purest form, the Duck you have two months from now may be slightly different than the duck we’re describing here, but the flavor profiles and lovely, charred essence remain the same. In terms of the deconstruction of the duck itself, Blom credits his finesse in butchery to generations of experience, starting with his grandfather who he refers to as “the biggest man in the world.” Inside ARC, the butchering is visible behind the bar, and it’s quite an art to behold. Blom explains that if you start to feel like you’re using any force when butchering, then you’re doing it wrong – the knife should do all the work. We watched as his butchering skills very quickly broke down the entire duck for our dish.
WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHED BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS
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DUCK FAT and more duck fat (Blom claims this is healthy fat once rendered down, but who cares it’s delicious!)
THE DUCK, submerged and cooked in duck fat and house-made duckbone stock, lemon, garlic and thyme. CRISPY DUCK SKIN, chopped and sprinkled over top.
WHOLE ROASTED HEAD OF GARLIC
FIRED-WHOLE LEMONS
MICRO RADISH SPROUTS to finish the dish.
BRUSSELS SPROUTS, also smartly cooked in duck fat.
BON APETIT! ARC 3321 Hyland Avenue Costa Mesa, CA 92626 (949) 500-5561 www.arcrestaurant.com
ARC has a Secret Menu. This menu allows the chefs at ARC to play and to have the ability to constantly butcher fresh meat for a very small amount of “daily specials.” The Secret Menu is always posted with marker on the window behind the kitchen.
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l™ Drop In. Have Fun. Eat Wel SOUTH COAST PLAZA. FASHION ISLAND. IRVINE SPECTRUM CALIFORNIA - COLORADO - HAWAII - NEBRASKA - NEVADA - TEXAS - WAHOOS.COM Special Events Catering and Party Packs available.
DRINK
DRINK EXPERT
THE UNPRETENTIOUS PHILOSOPHIES OF A ROCK AND ROLL WHISKY BAR WRITTEN BY: DOMINIQUE ROCKER | PHOTOGRAPHY BY: CHRIS CHAVIRA
F
rom raising money for veterans in need to bearing witness to girls throwing bras over the bar, there is only one place in Orange County where you can partake in these non-stop shenanigans: Johnny’s Saloon, the “unpretentious rock and roll whiskey bar,” located in Huntington Beach, California.
Johnny’s Saloon, originally opened in 1982 in Hemet, California, where the crowd was mostly made up of retirement community residents, was originally created by Johnny Kresimir, Sr. as a “cool bar, country western, rock and roll, prime rib and ‘that Cheer’s’ vibe,” said Johnny Kresimir, Jr. The original Johnny’s was famous for its prime rib, which unfortunately is not the case at the current Huntington Beach location. Still, Johnny’s sons are carrying on other old traditions and creating new ones with the saloon. Johnny’s Saloon in Huntington Beach opened in 2003 and has since become a popular rock ‘n’ roll hangout for many in Orange County.
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Memorabilia like an old Johnny’s flag boasting their once-famous prime rib along with posters of punk rock legacies like the Ramones deck the walls, and above the bar hang hundred of women’s bras. Outside, sitting pretty, is a Sailor Jerry hot rod, built by Brian Mackey of Mackey’s Hot Rods. Built for the second time, the car is a 1934 model with Sailor Jerry flash and a beer tap as the shifter. It has a big horsepower motor, revs loudly when driven (and it does get driven everywhere) and is covered in artwork designed by Sailor Jerry. Of course, the main attraction of Johnny’s Saloon is the drinks. Famous for their whiskey (Johnny’s carries nearly 200 different brands) as well as customized drinks like the S.O.S., Johnny’s provides quality service. Alongside a staff of bartenders, Johnny will take the traditions he learned from “60-year-old women bartenders that could bartend an entire shift and never ash their cigarette” and serve customers himself simply because it’s what he loves.
Q: Your bar boasts almost 200 different kinds of whiskey. Which would you recommend? JOHNNY KRESIMIR: We have about 150 whiskeys right now, but by the end of March we will have about 181. As far as whiskeys are concerned, I would recommend the Knapp, an Irish whiskey liquor. It’s 100 proof, but it’s got a hazelnut butterscotch flavor. If you’re not really a whiskey drinker, you would like it because it’s got a lot of flavor to it. Most of the people that come in here that like whiskey already know what they want, so for somebody that hasn’t, I try to go with the more mellow whiskey flavors to start.
my dad. You could tell they were genuinely sad when he passed on, and they all remained loyal to the bar. After that, we started the slogan, “Thank a veteran for your freedom” for those guys. When we started this bar in 2003, in the middle of the Iraq war, it kind of took on a new life for the current veterans, the kids in the current war.
Q: Tell me about the events you host in remembrance and in thanks to those veterans for their service. JK: Through all of our customers, we can always find a veteran in need, so what we like to do is just raise money for that veteran instead of giving the money to a larger charity. That way, our customers can feel a better connection to Q: Your bar also has an ‘Own Your Own Whiskey’ deal. it. For example, this guy did five or six tours and he had a Tell us a little about that promotion? three-year-old that was terminally ill. He and his wife needed JK: Yeah, it started with a Jameson 18-year, which we gas money to get to the hospital and back, which was far were selling it by the bottle. The customer purchased the from their house, and they wanted to take that child and whiskey, and then locked up the box with a lock and key. their other child to Disneyland. So we had a big party, told The customer would keep the key, so anytime they wanted everyone about it through social media, and people came to come in, they would give the key to the bartender, and out. We raised over $1,500 in cash, handed it directly to the bartender would pour their whiskey bottle. It’s kind of them, as well as countless gas cards. That’s how we support a cool thing to have your own whiskey bottle, you get the veterans, number one. Number two, we have a business magic there. Then, it grew to include any whiskey bottle the where thousands of people walk through customer wants. It’s custom boxing; the the doors and see our websites and customer can decorate their boxes. We do social media, so we thought to attach a custom pricing as well, so there’s no one RECI PE : message that makes people think about price for it. If someone wants a certain something we care about would be cool. bottle of Scotch, we’ll find out the price, ICED RU M talk to that person individually, and work SAILOR JE RRY SP Q: So aside from being the owner, SQUIRT SODA something out. you still like to bartend, I hear. What E LIM OF SLICE would you say is your favorite drink to Q: Other than whiskey, what would be make? your second drink of choice? JK: To tell you the truth, it’s our S.O.S. Other than that, our JK: Sailor Jerry spiced rum. That’s our big Iggy Pop. It’s Envinta vodka, Island Blue Pucker, Sweet and seller. We do a lot of different things with it, and it’s one of Sour Seven-Up and a splash of cranberry. I like making that those universal liqueurs that both guys and gals love. We one because everybody loves it. I’ve never had anyone not make one drink, it’s called the S.O.S., and it’s Sailor, Squirt like it. It’s sweet, but strong, and it’s my go-to shot. Actually, and a squeeze of lime. It’s so popular that we actually had to all of our staff, that’s the first shot we’ll go to if somebody add it to our soda gun. See, the girls like the S.O.S because doesn’t know what they want. it tastes good, and the guys love it because it tastes good, but it’s also got that punch at 92 proof, whereas Captain Q: I have to ask … what’s the story behind all the bras? Morgan’s is like 73 proof. The S.O.S. has got that punch and JK: Oh, you know girls and their bra tricks. They usually do that flavor; and then for us as bartenders, Sailor Jerry really the whole unsnap and it comes out the bottom of their shirt. supports us with all the “Thank a veteran for your freedom” We don’t even encourage it, I mean, sometimes we do for stuff. We’re actually the biggest Sailor Jerry seller in Orange some fundraisers, but it’s usually a group of girls who are County. encouraging their friends. Or, we had one girl do it when her husband came back from the war. She brought him here, Q: How did your connection with Sailor Jerry come and they both wrote on the bra and put it up, so when they about? come back they can see it and laugh about it. JK: When we first opened this location, one of our employees said, “You know, it’d be cool to have a wallpaper that looked like tattoo flash;” so, we got a bunch of Sailor Jerry tattoo JOHNNY’S SALOON flash and we made an entire wall that was just Sailor Jerry 17428 Beach Blvd Huntington Beach, CA 92647 tattoo flash. And then, when the Sailor Jerry rum came out, www.johnnyssaloon.com | 714-848-0676 we tasted it and were like, “Wow, this is good too,” and ever since then, it’s been good.
. JOHNNY’S S.O.S
Q: Your bar is also very involved in supporting the troops, and I hear that started with your father. Why is your connection with American Veterans so important to Johnny’s Saloon?
JK: That’s right, it started with my father, and the story really is that my father was an immigrant from Croatia. He was growing up in Yugoslavia, and it was a communist country, and he and his family had a horrible life. So he came here, you know, the American Dream, and he instilled in my brother and I to be thankful for the freedom. I would always say as a kid, “Let’s go eat, dad, I’m starving!” And he’d say, “You’re not starving, you’re hungry,” he reminded me, because he and his family actually grew up starving. So he instilled in us to be thankful for the freedom that we have from a very young age. It was just second nature to us. Then when he passed away and I took over his bar in Hemet, the bar was filled with Vietnam veterans, Korea veterans, guys that stormed the beach at Normandy, even World War II veterans. There were so many veterans there and they all loved
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I
n the archives of The New York Public Library, lies a handwritten note, encased in element-proof glass and perhaps guarded by armed security, if not just a librarian or archivalist with an attitude. “To make Small Beer” it says scrawled out at the top. What follows is a recipe from one of America’s early home brewers: the future first president of the United States, George Washington. America’s love affair with beer is long and storied. The Virginia colonists brewed it using corn, breweries were some of the first colonial businesses formed and it is believed that the first non-
native American birth in the New World happened in a brewhouse in New Amsterdam (fittingly, the boy grew up to become a brewer). Here in Orange County, we continue the American tradition of gathering for meaningful conversation, laughs, and a little bit of hell raisin’ around a good pint of beer. A toast to the drink of choice of our forefathers, and to the local brewers and establishments who keep the beer flowing. COMPILED BY: AMY HOOD, JENNIFER HOOD AND THE LOCALE EDITORS
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DRINK
“I have this theory that no beer should cost more than minimum wage.” -Evan Price, Noble Ale Works Brew Master
Noble Ale Works ANAHEIM’S THREE BREWGES Noble Ale Works is tucked in a business park situated perfectly between Angel’s Stadium and the Honda Center. Pull in to the microbrewery and tasting room parking lot on any given weekend night and you’ll see crowds pouring out from their cozy, rustic tasting room, buzzing from the food trucks back to the bar to juggle corn dogs and a glass of Big Wig IPA, the crowd favorite when it comes to Noble offerings. Evan Price is the golden boy behind the brewing, supported by his band of brothers: Jerry Kolbly (yes two “L”s - come on Jerry, what was your tribe thinking?), the owner; and Brad Kominek, Evan’s right hand brewer. Noble Ale’s Three Brewges are a wisecracking bunch. Which is good. You want people with a sense of humor and lust for life in control of your next batch of beer. “We don’t want to take ourselves too seriously and run ourselves into the ground,” says Evan. “That’s how you get burned out.” Evan, who used to be the head brewer at Taps (he was a part of their “Brewpub Group of the Year” win at the 2011 Great American Brew Festival), started at Noble in late 2011 and has taken everything from their philosophy to their procedures and recipes to the next level. “I don’t think anything’s ever finished,” he says. “The evolution, the constant search for perfection is what it’s all about. We consider ourselves a progressive brewery.” Evan and the team pride themselves on brewing whatever they feel like, and embracing creative whims. “We’re really excited about brewing some spring and summer beers, beers that people won’t expect: light and easy to drink but still impactful, and some fruit beers too.” Last year Evan teamed up with friend Jeff Duggan, owner of Portola Coffee, to create a golden milk stout with coffee called Naughty Sauce, which was served on nitro so it poured almost like a latte. Naughty Sauce was hugely popular and came and went faster than either Jeff or Evan imagined it would. This is the kind of creativity that Evan hopes to exert more of in the future. 1621 S. Sinclair St. Ste B Anaheim, CA 92806 714-634-BREW
From left to right: Evan Price, Brad Kominek and Jerry Kolbly of Noble Ale Works
A H A NG OV E R R E M E DY COU RT E S Y O F S CI ENC E According to a British-led study, there might be a scientifically provable hangover cure: bacon. The protein in bacon breaks down into amino acids, organic compounds responsible for
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strength, repair and rebuilding inside your body (and Lord knows we need all of that after a long night at the local tavern). The amino acids help boost neurotransmitters, the chemicals in your brain that help you think and function.
increase your metabolism, helping you deal with the after-effects of overindulgence. So food will often help you feel better.” Elin, who lead the study, was surprised to find that simply smelling bacon cooking started the healing process.
Elin Roberts, of Newcastle University’s Centre for Life says, “Food doesn’t soak up the alcohol but it does
So there you have it, just one more reason to adore bacon.
A P E RS O N A L H A NG OV E R R E M E DY A large bowl of authentic Japanese ramen from Shin Sen Gumi off Brookhurst and the 405. That and a shot of Fernet Branca. - Evan Price Brew Master, Noble Ale Works
Piz z a Port
L e f t Coa s t B re wing Co.
A SAN DIEGO STAPLE IN SAN CLEMENTE One of the sister locations of the original Pizza Port in Solana Beach, you can count on the San Clemente location to provide the same amazing craft beer, down to earth atmosphere and uniquely delicious pizza concoctions. The two story San Clemente location has plenty of TVs to catch the game on, about a dozen each of housemade brews and guest beers on tap and a great patio area. A great spot for the beer enthusiast with a family, the interior includes the occasional arcade game and extra long, community dining style wooden picnic tables. Ryan Fields is the head brewer at this South County location (so you know who to thank when you take your first sip of the Doheny Double IPA - the 2004 Great American Beer Festival Gold Medal winner). Note to newcomers, you can find parking by driving to the back of the building where you can access rooftop parking and then walk down to the brewery and restaurant. 301 North El Camino Real San Clemente, CA 92672 949-940-0005 www.pizzaport.com
A n a h eim Bre wing A PIECE OF HISTORY RESURRECTED Barbara and Greg Gerovac have been brewers for over 20 years. When they decided to pool their experience and passion into a brewery of their own in their new hometown of Anaheim. “We didn’t dream, we planned,” says Barbara. The couple found an old tray from the original Anaheim Brewery that dated back to 1870. The original brewery never reopened after Prohibition shut it down - that is, until the Gerovacs found out about it and decided to resurrect the company, the name of which was never trademarked. “We took all the best things that we had learned from breweries we had worked at, determined to avoid the worst things about the breweries we had worked at,” says Barbara. When planning Anaheim Brewery, the Gerovacs researched to find the gap in the local brewing industry that they could fill. “What’s no one doing, we asked ourselves,” explains Barbara. “No one was doing just easy drinking beers.”
SURFTOWN BREWERS
The Bruery ORANGE COUNTY’S IN DEMAND BREWER’S In the past five years, The Bruery in Placentia has seen double the growth if not more every year. It’s a production brewery in high demand. The huge growth made founder Patrick Rue and his team step back and reassess some things. “This year we’re slowing things down and getting back to our homebrewing roots,” says Tyler King, the senior director of brewing operations. This explains the closing of The Bruery Provisions, their bottle shop and beer bar in Old Towne Orange, CA. The Rues and crew wanted to simplify their operation, and just focus on the beer. Part of that refocus is a new fermentation room at their Placentia brewery with seven new 60 barrel fermenters that increase The Bruery’s production capacity by 130 percent. Another is the new tasting room at the brewery, which opened in July 2012. Probably one of the nicest in Orange County, the new, rustic-meets-industrial styled tasting room seats about 100 people, offers up to 40 different beers on draft and keeps a full selection of hand-crafted bottled beer from The Bruery available to-go. The room looks through paned glass at a new 93 gallon pilot system on which Patrick, Tyler and the team will test out new recipes and experimental batches of beer - test beer that we Orange Countians will happily consume as willing guinea pigs. The Bruery is renowned for its successes in experimental and Belgian beers. “One of the cool things about The Bruery is that we don’t have a flagship line of beers to promote. We will probably brew 100 different beers this year. Usually when you work at a distribution brewery or brewpub, you brew the same stuff everyday. We brew a new beer every week.” Young, and wild and free is literally the sentiment that permeates this place. It’s a brewery that thrives on the eclectic and unexpected, and to amazing reception from patrons. To stay ahead of the pack on what’s new at The Bruery, look into becoming a member of The Bruery’s Preservation Society, a quarterly beer club. Each quarter members receive a package of three different, exclusive and limited release beers, all hand selected by The Bruery and sold at a 10 percent discount. 715 Dunn Way | Placentia, CA 92870 | 714-996-MALT | www.thebruery.com
Taps Fish House & Brewery
“Like session beers?” I ask.
WHERE TRADITION REIGNS KING
Barbara hesitates, “I don’t even like to call them that because it’s too beer nerdy, “ she says. “We don’t want beers that you have to be a connoisseur to understand or appreciate. We want them to be accessible, and easy to enjoy on a nice afternoon ... Regular beer for regular people.”
One of the oldest breweries in Orange County (dating all the way back to 1999! Yes, the scene is fairly young) is Taps Fish House & Brewery, a brewery and restaurant owned by Joe Manzella with locations in Brea and Corona. Victor Novak, the brew master at Taps, is one of the most highly regarded figures in the local brewing scene. “I grew up in SoCal,” Victor tells me, “but I gained my experience and training while living in Philadelphia. East Coast breweries have always been more apt to brew traditional styles.” He ticks them off, “Helles, Pils, Alt, Vienna Lager, it goes on. Southern Californians, on the other hand, have always prided themselves on doing things their own way. Places like The Bruery and Noble Ale Works are perfect examples. Our region’s style is a nice amalgam of old and new. At Taps we brew a lot of traditional lagers and ales, but also get to play with a number of coffee-infused (our Neo Colonial Stout and Imperial Balinese Stout), barrel-aged (our Remy and Hillbilly), and hybrid beers (our Freyr and White IPA) to keep things fresh and interesting. My goal in virtually all of our beers is to have balance. Yes, it has become a marketing cliché, but it is what we strive A P E RS O N A L for. It’s what makes an IPA great and a Pils a true joy to H A NG OV E R R E M E DY drink.” Its this great beer mixed with a great atmosphere and amazing food that makes Taps a destination for Three aspirin and a 32 beer lovers and foodies alike. If you’re in Brea, be sure ounce Grape Gatorade to stop by and try their Cream Ale, a light, smooth and before bed. delicious beer that is one of their most popular. If not - Victor Novak the Cream Ale, their IPA is second most popular. Brew Master, Taps Fish House & Brewery 101 E Imperial Hwy | Brea, CA 92821 714-257-0101 | www.tapsfishhouse.com
When I ask Barbara if Anaheim has plans of growing, she responds quaintly: “We’re focused on being local. Every time you travel all you see is the same stores and chains everywhere. The way I see it, if you want Anaheim beer, you have got to come to Anaheim.” Well said, Barbara! 336 S Anaheim Blvd Anaheim, CA 92805 714-780-1888 The www.anaheimbrew.com
The second brewery on our list in the seaside town of San Clemente, Left Coast Brewing Co. is keeping quite busy. Between their draft and bottle distribution across the Western United States, their role producing eight full time beers for Oggi’s Pizza & Brewing Company (Left Coast’s owner, George Hadjis, is co-founder of the Oggi’s chain with his brother John) and the recent opening of their new tasting room in February 2013, there’s been little time to kick back. It’s been that way since the start. When Left Coast began in 2004, they produced more than 3500 barrels of beer in their first year. The brewery mainly produces their four flagships: Una Más amber lager, Trestles India pale ale, Hop Juice double India pale ale, Voo Doo American stout and Asylum Belgian triple ale. Drive up the coast to Talega to check out the new Tasting Room, where you can sample 12 Left Coast brews on tap and likely catch a food truck for some grub too. 1245 Puerta Del Sol San Clemente, CA 92673 949-218-3964 www.leftcoastbrewing.com
B oot l egg er’s B re w ery THE FULLERTON FAVE “A college town with a great downtown - it just seemed like a good fit,” explains Aaron Barkenhagen, the Fullertonite who started Bootlegger’s from a business plan he wrote while attending Cal State Fullerton. Five years later and Aaron, who is also head brewer, is opening a new tasting room downtown, brewing 7,000 barrels of beer a year (half of that being distributed to Orange County), and employing 27 people at Bootlegger’s. CSUF should more than thank him for his gold plated college to career success story. “To me, making beer is a lot like cooking,” says Aaron. “Once you understand how to cook, you can start making things differently - changing things around but sticking to the basic rules.” Aaron likes to experiment with new beers, and has three other brewers helping him invent new recipes, which he will then test at his new tasting room, which features a pilot brewery. “The beer we brew at the tasting room will only be available there. It will be our R&D section of Bootlegger’s.” The tasting room features a long bar looking into the pilot brewing room, a large outdoor patio, an outdoor pool table, giant jenga (as good as it sounds) and 40 draft handles, the vacancies of which are quickly being filled by new beers. “A lot of breweries will pick a certain style or vein to focus on, but we try to stay focused on what the local market wants. So we have a lot of different styles that appeal to different people.” The brews have proven successful. Bootlegger’s has a hugely loyal local fanbase. Meet the devotees, try your hand at the giant Jenga and sample Bootlegger’s beer at the new tasting room in downtown Fullerton. Bootlegger’s Brewery Tasting Room 130 S. Highland Ave Fullerton, CA 92832 714-871-BEER www.bootleggersbrewery.com
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A N A B RIDG E D DIRECTORY o f gre at PL ace s to dRInk
HAVEN GASTROPUB AND PROVISIONS 190 S Glassell St. | Orange, CA 92866 714-221-0680 | www.havengastropub.com Haven Gastropub and neighboring Provisions (formerly known as Bruery Provisions and owned by The Bruery) in Orange are two of the best spots for craft beer in Orange County. Upon it’s opening in 2010 it was voted the best new gastropub by Draft Magazine. Their gourmet take on pub comfort food is only rivaled by their extensive beer list (featuring tap brews and bottles). Haven now brews their own beer on-site from their Pasadena location and we couldn’t be more thrilled. Stop by Haven for a great night out or walk a little further down the street and pick up your own gourmet ingredients at Provisions and cook at home. Whichever you choose, don’t forget the beer.
CLASS OF 47 209 Palm St | Newport Beach, CA 92661 949-675-5774 Open from 9 am to 2 am, this Newport dive is the unofficial official bar of the Newport fishermen. The bar counter is elbow to elbow regulars donning their respective Newport Landing and Davey’s Locker hoodies and tees, swapping big fish tails and laughs. ‘47 owner, Pat, is in there almost every night hanging out with the bar-goers he calls friends. Although he’s been making significant changes and improvements to the loveable old dive, you can still find former patron, John Wayne’s memorabilia covering the walls. Stop in, grab a beer and some grub (from the newly opened Ohana House next door), put some Social D on the jukebox and challenge the local pool sharks to a game. Just be ready to buy a round when you lose.
CHAPTER ONE: THE MODERN LOCAL 227 N Broadway | Santa Ana, CA 92701 714-352-2225 | www.chapteronetml.com This spot is located in the heart of Downtown
Santa Ana and features a turn of the century style decor. The vibe is bright and welcoming. They have themed nights weekly (like Sinatra Sundays), daily live music, and feature craft cocktails and local and organic food on their menu. If you like gastropubs, you gotta give this place a try!
ROOFTOP LOUNGE 1289 S Coast Hwy | Laguna Beach, CA 92651 949-497-2446 www.rooftoplagunabeach.com This place is top 10 for best views at Happy Hour in OC. As the name infers, this bar sits atop the La Casa del Camino Hotel (also home to K’ya Bistro) and boasts 360 views of Laguna (although on a clear day it feels like you can see all the way from SC to LA). Great place to take visitors to enjoy tapas and mojitos with a view.
RUDY’S 3110 Newport Blvd. Newport Beach, CA 92663 949-723-0293 | www.rudyspubandgrill.com On game day you want to be here. With multiple locations, our favorite is the Newport branch which features a retractable roof which turns the whole place into a patio. This place is packed on the weekends with 20 and 30-somethings (literally and mentally) out for a good time. And did we mention they have a parking lot? On the peninsula that’s an extra +10 points.
CROW BAR 2325 East Coast Hwy. Corona Del Mar, CA 92625 949-675-0070 | www.crowbarcdm.com What this spot lacks in size it makes up for in food, tap selection and desserts. The menu features unique gastropub style comfort food. Fish & Chips, burgers, charcuterie, flatbreads, duck fat fries, an overwhelming number of beer options (bottle and tap) and desserts...oh the desserts. Come hungry. Visit their little brother location, Crow Burger, on the peninsula.
BEACHWOOD BBQ 131 Main St. | Seal Beach, CA
562-493-4500 | www.beachwoodbbq.com Tucked away in sleepy Seal Beach, it’s hard to tell if this place is better known for it’s BBQ or it’s original brewed beer (the brewery is located at their LB location). Brewmaster Julian Shrago is the mad scientist behind Beachwood’s brewery, which offers everything from Pale Ales to Scotch Ales to IPAs. Forget about your summer crash diet and grab a cold brew and a rack of ribs.
MEMPHIS 201 N Broadway | Santa Ana, CA 92701 714-564-1064 | www.memphiscafe.com Southern style, classic American comfort food and cocktails with a unique contemporary twist. The Memphis Group has two locations, both with prime locations (Downtown Santa Ana and The Lab in Costa Mesa) and both with lots of live weekly entertainment like “Dinner with Dave,” a FREE family-style dinner with a new menu every time and live music. Yeah... amazing. Another must-experience is The King’s Inn on Tuesdays featuring Americana/ folk/bluegrass/blues music. This place has got southern hospitality and entertaining down.
THE PIKE BAR & FISH GRILL 1836 E 4th St. | Long Beach, CA 90802 562-437-4453 | www.pikelongbeach.com We know this place is TECHNICALLY in Long Beach, but it’s worth the drive. It’s a favorite spot among locals, probably because they serve their full menu till midnight, have some of the best micro-brews in the U.S. and have live entertainment daily. The vibe is great: Fishermens Joint meets retro Americana bar meets biker hangout meets hipster magnet. And the jukebox is choc full of amazing tunes. All in all, it’s got everything you need for a great night with great friends!
THE CONTINENTAL ROOM 115 W Santa Fe Ave. | Fullerton, CA 92832 714-469-1879 www.thecontinentalroomfullerton.com This place has got history. Established in 1925. They serve stiff cheap drinks and have tons of entertainment throughout the week. Djs and Live Bands grace the stage and what the dance floor lacks in size it makes up for in the energy of the patrons. Not too packed with college kids doing Yager Bombs, which is always a plus, and has a nice lounge/speakeasy vibe with the plush burgandy booths and damask walls.
JOHNNY’S SALOON 17428 Beach Blvd. Huntington Beach, CA 92647
714-848-0676 | www.johnnyssaloon.com Your friendly, Huntington, neighborhood, punk rock, dive bar. These guys boast the “best jukebox” in OC, full of tunes ranging from Johnny Cash to The Clash and every country and punk song in between. They refer to themselves as a twisted version of Cheers, where everyone helps you forget your name. No pretensions here from this tattooed rock n’ roll crowd, despite their impressive stock of over 140 whiskeys and 100 bottled beers. They say it best: “We’ve been singin’ n’ smokin’ n’ drinkin to a ‘Boy Named Sue’ since 1982... So if you don’t like stiff drinks and Johnny Cash, don’t let the door hit you on the ass!”
SELMA’S CHICAGO PIZZERIA & TAP ROOM 30461 Avenida De Las Flores Rancho Santa Margarita, CA 92688 949-709-8165 www.selmaschicagopizzeria.com For beer lovers east of the 5, there’s Selma’s. They’ve got three locations, one in Ladera Ranch and one in Rancho Santa Margarita (the other in San Clemente). This is one of the few places that you can bring the family and still enjoy one of the great beers on tap (they have a rotating list of 20 on tap, plus 5 staples always on tap).
MUTT LYNCH’S 2300 W Oceanfront Newport Beach, CA 92663 949-675-1556 | www.muttlynchs.com What would an OC bar list be without including the Newport Pier, one of Orange County’s most scenic pub crawl runs. When it comes to low-key, beach-side bars, this is one of our favorites. On the weekends this place is packed with half clothed patrons just looking to have a genuinely good time with a giant schooner. This dive has been in the Newport area since 76, and has become a welcome place for anyone to pull up on a bike and grab a huge plate of food and a cold beer after a long hard day at the beach. While you’re there, you have to take the afternoon and hit the strip. Blackies By The Sea, next door, is another local staple for an ice cold beer. And Cassidy’s up the street boasts the best grilled cheese around and a TRUE dive experience.
THE RIDERS CLUB 1701 N El Camino Real San Clemente, CA 92672 949.388.3758 | www.ridersclubcafe.com The San Clemente Restaurant scene keeps getting better and better and this place is a prime example. Not only are the burgers
G E N E R A L R U L E S FO R
DRINKING 1 Do stop and savor. 2 Do ask for guidance from the bartender on what to order if he/she isn’t busy. If they are busy, know what you want and get on with it.
7 Overcompensate for the fact that you will have no sense of personal space as you drink more and more. You’re probably talking an inch from that person’s face. 8 Do remember to sign your tab.
3 Never whistle or holler at the bartender.
9 Do leave with some dignity and motorskills.
4 Chugging is for frat rats.
10 When at a dive bar, do embrace the country music.
5 If you notice yourself slurring, this means you are unintelligible to everyone else.
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6 Don’t lay your head on the bar or tabletop.
| GO! 2013 Issue
DEBUNKED Some people assume that darker beers have a higher alcohol content and lighter ones a lower. The truth? A beer’s color has nothing to do with its strength. The color depends on the type of grain it was made from.
ANTHILL PUB AND GRILLE C-215 C Student Center Irvine, CA 92697 949-824-3050 www.theanthillpub.com We know! We were shocked when we learned UCI had a pub on campus. Even more shocked when we learned how serious these guys were about craft beer. Their tagline, “If you’ve seen a commercial for it, we don’t have it” says it all. They’re into unique, hard to find brews from local breweries. With 30 beers on tap, they take beer seriously and they love educating their patrons about it. But they’re not all serious, you can find weekly entertainment from live music to comedy here too. Just remember, no chugging allowed.
SWALLOWS INN 31786 Camino Capistrano San Juan Capistrano, CA 92675 949-493-3188 www.swallowsinn.com This is the quintessential honky tonk. It’s not just a cowboy-themed bar, it’s patrons are still real life San Juan Capistrano cowboys. Boots, hats and spurs abound, and it’s a wonderful break from the usual OC bar scene. They have live country music acts weekly, shuffleboard, and a dance floor. It’s a fun place where all ages and types go to unwind and get a little rowdy after a hard day’s work.
BEER DRINKING TEMPERATURES
The Beer Pyramid
To save you from buying a beer at a bar that you might not like, here is a simple guide to the flavors associated with certain kinds of beer. Figure out which flavor notes you are drawn to and order along the lines of the beers associated for a nice time and no dollars wasted the next time you go out. Note: Knowing what you like should never stop you from branching out and trying other things!
CHARACTERISTICS
TRY ORDERING › Scottish Ale › Robust Porters › Baltic Porters › Most Stouts
Baked Goods, Graham Crackers, Whoppers, Chocolate, Coffee
More Malt
More Yeast
More Hops
SWEET
FLAVOR
CHARACTERISTICS Fruits and Spices like Banana and Clove
CHARACTERISTICS
R
12926 Main St. Garden Grove, California 92840 714-537-7471 www.theglobeoc.com Located in downtown Garden Grove you will find the Globe, a “dine bar” dedicated to specifically to Belgian craft beers. You won’t find snooty hipsters here. Belgian-born owner, Pauwels, is often found behind the bar and is more than happy to help you choose from one of the many brews on their list. They hold free tastings with famous brewers like the Cofounders of Vanberg & DeWulf Importers. These friendly folks just love beer and people. Join them on every 3rd Wednesdays for the “Bottle Share” event where “beer aficionados, craft beer luvers, cicerones, home brewers, guests and fans, bring their favorite beer to share with friends and try new ones with new friends.”
BITT E
THE GLOBE
Colder Beer is Not Better Beer
Know Your Beer Flavors
CY SPI
absolutely delicious and fresh, they have quite an impressive list of craft beers (on tap and in bottles) to wash them down. After a heavy surf sesh this is the perfect spot to replenish and refuel. Just high quality food and drink in a mellow, friendly environment. It’s a local favorite for good reason.
TRY ORDERING › German Wheat Beer › Barley Tart Witbier › Sour Beer › Banana and Clove
Herbs and Plants, Grass, Citrus, Licorice
TRY ORDERING › Pale Ale › India Pale Ale
Driven Hefeweizen
“In wine there is wisdom, in beer there is Freedom, in water there is bacteria.” - Benjamin Franklin
Beer & Politics
You can’t judge a beer by its color, but you might be able to judge a person’s politics by their beer preference. Scarborough Research found that according to 200,000 interviews with American adults, what someone drinks seems to parallel how they vote, and even how often they vote.
TURKS 34683 Golden Lantern St. Dana Point, CA 92629 949-496-9028 Overlooking the Dana Point Harbor you will find Turks. The decor and back story of this place are straight out of a movie - literally: Copper Bar Tops, Aquarium ceilings (yes, you read that right), walls covered in vintage Hollywood movie stills and photos of Orange County before it was developed, and an owner who was once an award-winning strong man and wrestler (he fought against the likes of Gorgeous George), 1946’s reigning Mr. Los Angeles, and a Hollywood movie extra. Turk Varteresian has since passed his namesake bar on to his daughter, but the 6’ 4” founder can still be caught frequenting his old spot and he is more than happy to shame you in an armwrestling match.
Our obsession with ice cold beer in America might be great for the commercials (what’s sexier than ice bits cascading down a beer bottle sitting in a bucket of ice?), but it’s not optimal for drinking many kinds of beers, especially finely crafted beers. Extremely cold beer will numb your tastebuds to much of the flavor of beer; malt flavors recede and hop bitterness intensifies to harsh levels. Get all the goodness and flavor that brewers intended out of your craft beer by drinking lager beers at around 48°F and ales at “cellar temperature,” around 55°F.
Democrat
Bi-Partisan
Republican
Interestingly, drinkers of microbrews have one of the highest voter turnouts according to the study. Sierra Nevada drinkers have the highest voter turnout by far.
A CASE AGAINST DRINKING STRAIGHT FROM There’s nothing wrong with beer sold in beer cans, but there is much wrong with drinking beer straight from a beer can if you want to fully enjoy the beer flavor. Pour canned beer into a glass for max enjoyment. Most of what we perceive as taste actually comes from our sense of smell. If you drink straight from the can, or even the bottle for that matter, you can’t smell what you are drinking as well. You’re losing three-quarters of the total beer experience.
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TRY TH E S E LOCA L
No b l e A l e Works’ Crow d Pl e a s er: B I G W H I G I PA
According to the guys at Noble, they literally can’t make this stuff fast enough. “Our distributors keep running out but we just can’t keep up.” So when you see it, join the cool club before it’s gone and get a glass. Haven describes it as “a medium bodied and blooming with hop driven layers of tangerine, honey and rosemary that come together well in the big, resinous, bitter finish.”
A n e w s e a s on a l b e er at A n a h eim B re w ery:
CO N R A D ’ S KÖ L S C H “Conrad’s Kölsch is a celebration of Anaheim Brewery’ early owner and brewmaster, Friedrich Conrad,” says Barbara Gerovac, owner and brewer at Anaheim
Did you know that THE KNOTHOLE CLUB at Angels Stadium serves local craft beers? Just another reason to take yourself out to the ballpark for a dog, some brews and hopefully a great game.
Brewery. “It is styled after the ales brewed in Köln (Cologne), Germany. Our Kölsch is a lightly fruity ale with a bright yellow appearance and pleasant hop bitterness.”
B o ot l egg er’s B re w ery ’s Fa n Favo rit e : KNUCKLE S A N DW I C H Headbrewer and owner of Bootlegger’s, Aaron Barkenhagen, describes the beer as “A very well balanced double IPA, 10 percent alcohol, and real malty, which balances the dry hoppy taste.” Word gets around on this rotating release so don’t miss it when it comes around.
Th e B ru ery ’s S e a s on a l Re l e a s e : SAISON DE LENTE
Bruery’s Spring Saison is “light blonde in color with a fresh hoppiness and a wild and rustic Brettanomyces character,” according to The Bruery team. “Lighter in color and alcohol than our Saison Rue, yet equally complex in its own way. Perfect for warmer weather and Spring celebrations.” The beer is very dry with a floral, barnyard character.
TA PS’ S e a s on a l Re l e a s e : R E M Y “We’re pretty excited to be releasing a few of our barrel-aged beers in bottles this spring,” says Victor Novak, brew master at Taps Fish House & Brewery. “Remy is our Imperial Russian Stout aged for seven months in Heaven Hill Bourbon barrels. It has flavors of coconut and vanilla and won a Silver Medal at the 2010 Great American Beer Festival.”
How to Taste Beer Q: For us plebes who don’t know the art of beer tasting, can you give us some pointers? Is it the same “sniff and swirl” routine as with wine tasting?
Making small talk. Pretending to be busy on your phone.
CLASSIC
“May your glass be ever full, May the roof over your head be always strong, And may you be in heaven, Half an hour before the devil knows you’re dead.” Old Irish Saying
“Everybody’s got to believe in something. I believe I’ll have another beer.” W.C. Fields
LD: Basically, yes. After years of wine tasting, I judge aromatics the same; although it’s a completely different set of identifiers, especially in blind tasting. An important addition to the “sniff and swirl” as you out it, would be this:
Starting to feel more confident. You’re looking, smirking or talking to strangers you find attractive. TIPSY “A round on me” and “I love you” starts getting thrown around. Your pool playing is getting better. You’re texting old flames.
PUNCH DRUNK
Green Flash Odyssey Chris Rock routines are being recited. Oversharing about your finances, job hunt and exes commences. “Because I Got High” gets put on the jukebox and you’re singing, laughing and back-slapping bar-goers with knowing looks.
TRASHED
Take 3 sips of a beer before you determine whether you like it or plan to grade it for a review. 1
The first sip cleanses the palate (think of the carbonation like little scrubbing bubbles).
2
By the second sip, you start to convert your palate to the beer at hand.
3
By the third sip, you can get a full assessment of flavor, including malt and hop profiles, bitterness, body and finish.
Always stick to the same type of glass for tasting consistency. I sample and review almost every beer in a tulip glass. It’s perfect for focusing aromas, and puts every beer on a level playing field, especially when you’re tasting multiple beers of the same style.
A TULIP GLASS
You’re jumping on tables, impersonating Will Ferrell, impersonating Ian Anderson, mumble humming “Aqualung” and attempting to light your beer bottle flute on fire. Instagram is backed up with your dimly lit photos of blurry people with laser eyes. Over. And over.
BLACKED OUT
T H I R D S H I F T:
REDD’S:
MillerCoors recently widely released Third Shift Amber Lager, which won a gold medal at the 2010 Great American Beer Festival. The series of award-winning beers is brewed by a band of brewers whose love of beer and passion for brewing doesn’t stop when the day shift is over. The malty amber brew is currently available at select bars and retailers nationwide. www.thirdshiftbrewing.com/
A unique new ale has emerged: Redd’s Apple Ale is an apple flavored golden ale that’s great for people who don’t have a palate for rich or bitter beers. Crisp like an apple. Brewed like an ale. “Redd’s Apple Ale will inspire beer drinkers to branch out for its refreshing, just right, sweet taste,” says Redd’s. www.reddsapple.com/
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BUZZED
HUMOROUS
ON THE NATIONAL STAGE
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M e a suring YOUR Intoxication* SOBER
Available through May, The
F R O M L A U RI E D E L K , B e e r E x p e r t at L u m b e rya r d Tav e r n & G ri l l w w w. l u m b e rya r d tav e r n a n d g ri l l .c o m
From “I’ll have another” to “You’ve had enough”
You’ve passed out - hopefully on your own, or a familiar couch and not in the bushes or in a strange basement. *If this sequence happens to you regularly for weeks or months at a time, please call a hotline.
"The New Look of Elegant Tradition" has arrived at The Hobbit! The Hobbit offers a truly elegant and romantic dining experience, making it the perfect atmosphere for any special occasion. Enjoy The Hobbit’s award winning wine cellar and seven-course prix-fixe unique dining experience! Book your reservation today on-line or by phone.
2932 East Chapman Avenue | Orange, CA 92869 714-997-1972 | hobbitrestaurant.com Dinner available Wednesday through Sunday by reservation only, starting at 7PM. Private parties available by special arrangement Mondays & Tuesdays.
the little woman gourmet to go 11 - 5
tuesday - saturday 3238 pch cdm 640.0551 www.quietwoman.com
First Class Waterfront Resort and Marina Experience the Best of Newport Beach
• Unique Resort Accommodations • Pristine Marina & Guest Slips • Premier Waterfront Dining
• A Mile of Private Beach & Sunsets • Exclusive Activities & Boat Rentals • Full Service Boat Launch
• Near to Pelican Hill Golf Club, Fashion Island, and Corona Del Mar • Adjacent to Back Bay Nature Preserve NewportDunes.com 1131 Back Bay Drive Newport Beach, CA 92660 For Reservations: 1-800-765-7661 Marina Office: 949-729-1100
DRINK
PANO O C E A N -V I E W D I N I N G D E S T I N AT I O N S I N O R A N G E CO U N T Y WRITTEN BY: BrIttNEY BILLSzAr | PHOTOGRAPHY BY: NIKKI tHOrNtON
E
ven though we rarely give a thought to its value because of its abundance, the comfort we feel in the presence of large bodies of water is ancient and tied to our very basic dependence upon it. A magic force tugs at our souls to find it. Whether dipping our toes in a pool, splashing through the surf or nursing a margarita as the sun falls behind the ocean, we are at ease around water. If you spend your days confined to a cubicle, loosen your tie and make your way to that large body of water that is our backyard. Hop into one of our favorite ocean-view restaurants in Orange County, pull up a west-facing stool and order something served in a frosty glass. Enjoy the 180 degree view and 360 degrees of freedom.
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RAMA DUKE ’S HUNTINGTON BEACH 317 Pacific Coast Highway Huntington Beach, CA 92648 714-374-6446 www.dukeshuntington.com The View: Duke’s is located in the heart of Huntington Beach, stealing ocean-front views and a glimpse of the pier just far enough away from the famous bustling street to the east to enjoy an afternoon of casual coastal dining. Huntington Beach exudes beach-style living and culture, and Duke’s is one of this community’s essential establishments. The Food: The menu at Duke’s combines traditional Hawaiian seasonings and flavors to compliment their uniquely designed seafood dishes, like crispy coconut shrimp or crab and Macnut wontons.
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PE LICAN GRILL The Resort at Pelican Hill 22701 South Pelican Hill Road Newport Beach, CA 92657 949-467-6800 www.pelicanhill.com/Dining_Pelican_Grill The View: Pelican Grill overlooks the Pacific Ocean, and its outdoor patio seating allows guests to enjoy the pastel sunsets against the silhouette of Catalina Island. The coastal ambiance creates a relaxing environment for guests for indulging in luxurious local cuisine. The Food: Pelican Grill’s menu is diverse, satisfying multiple cultural cravings. The food ranges from Italian delights such as fennel sausage pizza and spaghetti pomodoro to fresh seafood such as Chilean sea bass and soy and honey-glazed salmon. Photo courtesy Pelican hill resort
ROOFTOP LOUNGE 1289 South Coast Highway Laguna Beach, CA 92651 949-497-2446 www.rooftoplagunabeach.com The View: Boasting possibly the best beachside view in Laguna, Rooftop Lounge has become a local favorite ever since its debut on the TV series laguna Beach. Rooftop Lounge is literally located on the rooftop of the historical La Casa Del Camino hotel. This open-air spot is the ideal location for watching summer sunsets while sipping on umbrella drinks or for getting a tan during a business luncheon (we love to multitask!). The Food: Rooftop Lounge delivers exquisitely prepared California cuisine for lunch and afternoon snacking as well as breakfast on Saturdays and Sundays until 11:30 am. Their Petite Sandwich Platters are an excellent offering at only $10, including a choice of a variety of savory salads. Our favorite combo is the Seared Ahi Sandwich with white bean salad – the perfect daytime meal to enjoy on the rooftop of this sunny, Southern California joint. Get there between 3 pm and 5 pm on Monday through Friday and enjoy half off mojitos, wines, beers and well drinks!
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THE FISHERMANS RESTAUR ANT 611 Avenida Victoria San Clemente, CA 92672 949-498-6390 www.thefishermansrestaurant.com The View: Located on the San Clemente Pier, overlooking the crashing waves against the seashore, Fishermans Restaurant remains the dining spot for South County locals. The restaurant has been voted the winner of san Clemente times’ People’s Choice Awards, serving up a great happy hour, oyster bar and specializing in local seafood. The Food: Fishermans represents the quintessential seafood experience in South Orange County. The seafood dishes like the Alaskan king crab, clams and calamari are seasoned and prepared with customized ingredients to enhance not only the flavors of the food but every customer’s experience.
L AS BRISAS 361 Cliff Drive Laguna Beach, CA 92651 949-497-5434 www.lasbrisaslagunabeach.com The View: Las Brisas is centrally located in beautiful Laguna Beach and is the place to take out-of-towners looking for that breathtaking California view. It boasts plenty of outdoor patio seating and is situated within walking distance of the coastal shores. The Food: The classically Mexican-inspired seafood dishes such as seafood enchiladas, spicy tuna nachos and halibut tomatillo add a unique flare to favorites while utilizing local produce.
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SPL ASHES Surf & Sand Resort 1555 South Coast Highway Laguna Beach, CA 92651 949-376-2779 www.surfandsandresort.com/cusine The View: Tucked away inside the Surf and Sand Resort, Splashes is a sophisticated yet casual dining experience atop the aqua blue ocean front. Every seat in this restaurant offers an extraordinary panoramic view of the Pacific. In addition to being one of Laguna’s dining destinations, it also features one of the best spas in the county, the Aquaterra Spa. The Food: Splashes serves its guests everything from Nutella pancakes and lobster omelets during breakfast to paella for two for romantic dining on the beach.
STONE HILL TAVE RN St. Regis™ Monarch Beach 1 Monarch Beach Resort North Dana Point, CA 92629 949-234-3200 www.stregismb.com The View: Located along the crystal blue coastlines in Dana Point, this resort offers a serene atmosphere and incredible attention to detail from the white adobe archways to the ocean-front golf-course and eclectic dining experiences. The Food: Michael Mina’s award-winning restaurant incorporates elegant twists on classic American cuisine. The customized menu features seasonal seafood, including habanero-infused ahi tuna, Cape Cod scallops and much more. Stonehill Tavern showcases an extensive selection of wines and handcrafted cocktails to compliment any appetizer, entree or dessert.
Photo courtesy the st. regis Monarch Beach
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Celebrate Love Engagement parties. Bridal showers. Rehearsal dinners. Planning your big day means planning a series of events you’ll cherish for a lifetime. Why not make each of them remarkable in every way? At The Cannery, world-class service, spellbinding views and impeccable culinary creations promise to make any pre-wedding celebration nothing less than ordinary. Contact Stevie Cruz for more information at (949) 677-2115 scruz@cannerynewport.com. Image courtesy of Meghan Wiesman Photography.
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THE CANNERY Seafood of the Pacif ic
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3010 Lafayette Rd. Newport Beach, CA 92663 (949) 566-0060 cannerynewport.com
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LATE NIGHT BITES, MUSIC & RENDEZVOUS EVERY FRIDAY FROM 10:00PM - 2:00AM
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aguna Beach natives Jesse Westgaard and Butch McIntosh have set out to fill a void in the action sports “surf, snow and flow” industry by building a brand that encompasses the philosophy of positive mental attitude and good vibes. Defining Gooch as ‘being the best,’ they go through great lengths to make that statement by creating only quality goods while featuring local artists’ designs. I sat down and chatted with these two down-to-earth guys at their office in Laguna where they’re only 200 steps away from the beach. They opened up about the story behind Gooch, their beginnings and what the future holds for this Southern California grassroots brand.
WRITTEN & PHOTOGRAPHED BY: RENEE ROGERS
Q: When did you start your clothing line? BUTCH MCINTOSH (on the left) & JESSE WESTGAARD (on the right): We incorporated on April Fool’s Day of last year. Part of the deal is to have fun doing it and not take ourselves too seriously, but be serious about making high quality things.
Q: What’s the story behind you two joining forces to make Gooch happen? BM: Besides being friends forever, we’ve been tossing around doing something with the word ‘Gooch’ for a long time now; and, some pieces of the puzzle fell together at the right time, and we just looked at each other and said, “this is the time, let’s do something with this.”
JW: Yeah, and we’ve been saying the word ‘Gooch’ in Laguna for 20 years at least with a whole different meaning than what a lot of people think it means. Gooch has always been a word to describe something that’s cool or awesome. It’s definitely a feeling or a way to be in a positive definition - we’re all about good vibes. We’ve being seeing an opening for a new brand to come in and saw the opportunity to bring back a grassroots feel to the industry. Q: Where is Gooch manufactured? JW & BM: We source from a couple different places, but everything we’ve sourced so far has been manufactured here in California.
Q: Do both of you design the graphics? JW & BM: Not all of the graphics - we both have designed some of the graphics and for our first run, we found a couple pieces of art and got in contact with the artists and licensed it. For this line, we’re working strictly with artists that we know, and we have a ‘featured artist’ kind of deal which allows the artist to be featured in every shirt tag.
Q: Where can Gooch be purchased? JW & BM: First and foremost we have a website, goochapparel.com, and you can also buy directly off our Facebook page. Locally here in Laguna Beach, we’re carried in two stores - Laguna Surf and Sport and Hobie Sport, and we couldn’t ask for two better stores to get into in our hometown. You can also find our gear in Stade Co. in South Coast Plaza.
Q: What are some of your favorite local haunts … surf spots, restaurants? JW & BM: There are a lot of good spots in town. Anybody that’s not from around here who wants to find some good surf, Newport Beach is always great [laughs]. Restaurants? Javier’s, San Shi Go, and you can find us a lot at Sandpiper on the weekends.
Q: What’s next for the brand? JW & BM: This year, we’re going to do two solid collections, a Spring/ Summer and Fall/Winter. We’re going to have some hoodies and new designs in t-shirts and hats, and we would also like to get a couple girls products in there. We eventually want to encompass the whole spectrum. For Winter, we definitely want to have a more complete line with outerwear and pants. Each line we want to be growing and expanding with new items and progressing forward.
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Find out more about the guys and their line at goochapparel.com
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m a r k p a t t e r s o n sold nationally
Crafted locally in our Corona Del Mar studio
3425 East Coast HigHway . Corona DEl Mar . Ca 92625 . 949 612 8505 Monday-Friday: 10-5, saturday: 9-3
www.markpatterson.com
laurenly 142 N Glassell St. Orange, Ca 92866 714.538.SHOP
4900 E 2nd St. Long Beach, Ca 90803 562.343.SHOP (7467) laurenly.net
facebook.com/laurenlyboutique instagram @laurenly_boutique
SHOP
WHERE? Shorebreak Hotel 500 Pacific Coast Hwy Huntington Beach, CA 92648 www.shorebreakhotel.com
W E A R (Get these looks) Seed People’s Market The CAMP 2937 Bristol Street, c101 Costa Mesa, CA 92626 www.seedpeoplesmarket.com
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LOCALE LOOKS soorrttss e s R e R d n d an Hootteellss a H T S T E S B E OCC’’ss B O
D
ressing for a vacation has become somewhat of a lost art form. Most of us trade our heels for flip-flops and our wrap dresses for cut-offs when we want to get away. And while I don’t believe you should have to sacrifice comfort for style, there is something to be said about staying stylish even while you’re relaxing. This is especially true if you happen to be staying at some of the chicest hotels in Orange County. Checking in at these locales will inspire you to dress up a bit while planning your next vacation! LOCALE drove up and down the coast to find the best, most stylish resorts and hotels from Laguna to Huntington Beach. We also sought out some of the most fashion-forward boutiques in the Sophie Mae is a Fashion and Event area, so packing for your upcoming summer getStylist based in Orange County, California. She specializes in wardrobe away will be a breeze. We’ll talk about the hottest and special event styling. Her clients fashion trends for Spring/Summer 2013 and where range from business professionals who are simply too busy to shop to those who just want to revamp their wardrobe. Sophie offers several personal shopping and styling services to suit every lifestyle and budget. sophiemaestyle.com @sophiemaestyle
to be seen locally while wearing them.
WRITTEN BY: SOPHIE MAE PHOTOGRAPHY BY: DHRUMIL DESAI HAIR & MAKEUP: ELISA K. WILSON, FOLLOW HER ON INSTAGRAM @LISAK_
Th e S h o re b rea k H o te l | S e e d Pe o p l e's M ar ket Our first spot was the hip Shorebreak Hotel in Huntington Beach. This is the “it” spot for surfers and beach goers alike. Only a block away from HB’s world-famous Main Street, it is perfectly positioned between the best shopping and dining spots around. The hotel has a true, laid-back ambiance with surfinspired artwork and modern decor. This is the perfect spot for those of you who want to feel like you’re getting away while still being close enough to all the local haunts.
Nothing quite says “surf’s up” like a flowy top or a bikini top. Seed People’s Market is Located in the CAMP in Costa Mesa. It’s the very first “green” department store that features both handmade items and sustainable men’s and women’s clothing. They carry outfitter brands like Quicksilver Patagonia and Woolrich along with eco-friendly cosmetics and yoga gear. I put together these looks from Seed because they are both relaxed and on trend. The tangerine silk shorts can take you from day to night, and I love the idea of a sheer top thrown over a tribal print bathing suit for an effortless feel.
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WHERE? Hyatt Regency Resort & Spa 21500 Pacific Coast Hwy Huntington Beach, CA 92648 www.huntingtonbeach.hyatt.com
W E A R (Get these looks) Plug Clothing 711 S Coast Hwy Laguna Beach, CA 92651 949-793-4020 Seed People’s Market The CAMP 2937 Bristol Street, c101 Costa Mesa, CA 92626 www.seedpeoplesmarket.com
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laura matthews designs 322 Marine Avenue Balboa Island, Newport Beach
Open 10-5 Everyday lauramatthewsdesigns.com
Hyat t Regency Resor t and Spa Pl u g Cl o t hi n g The next hotel on our list was just about a mile away at the Hyatt Regency Resort and Spa. From the moment you pull up to the valet, you feel as if you’ve been transported to a Hawaiian paradise. Its Spanish-inspired architecture and stunning ocean views create the ideal atmosphere for relaxation and rejuvenation. The Hyatt is known for its five star suites and unprecedented guest service. This hotel is a great option for a relaxing weekend get-away or muchneeded day at the spa.
Plug boutique is located on the famous Pacific Coast Highway in Laguna Beach. Owner and FIDM grad, Wendy Domingo, opened the shop in 2006. She has since been providing Orange County with some of the best beach style items from bikinis to maxi dresses. This lightweight floral top looks very fresh for spring and works great with a dark wash pair of jeans. Add some style to your weekend wear by accessorizing with bold jewelry and a funky hat.
WHERE? Pacific Edge Hotel 647 S Coast Hwy Laguna Beach, CA 92651 www.pacificedgehotel.jdvhotels.com
W E A R (Get these looks) Fringe by Dali 7151 Yorktown Avenue, 106 Huntington Beach, CA 92648 www.fringebydali.com
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Pacif ic Edge H ote l F r in ge by D a l i Next, we headed up the Coast to sunny Laguna Beach to visit the Pacific Edge Hotel. This hidden jewel sits right on the ocean and features coastline cabanas decked out with old-school surf photos and eclectic furnishings. While you’re sipping one of their famous hot pink mojitos by the sea, you can also enjoy some of the best eats in Orange County at The Deck or The Beach House restaurants.
The Pacific Edge Hotel is the ideal location for a girls' weekend. That’s why I’ve chosen these casually chic looks from the Fringe by Dali boutique in Huntington Beach. This little gem of a shop features boho designs and one-ofa-kind jewels for the modern OC girl. This chevron stripe maxi with turquoise cuff is the epitome of beach glam. You can also sport white denim with a pop color top and fuchsia clutch if you plan to go out on the town.
New SpringArrivals at Taim Boutique!
Patterson J Kincaid, Maison Scotch, Rachel Pally, Press, Dolce Vita, Mavi, Stacia, Daniel Rainn, Raven Denim, and much more. Located across the street from the Pottery Place.
define yourself, refine your style 1259 south coast highway laguna beach, ca 92651
p: f:
949.715.4200 949.715.4201
www.taimboutique.com
C as a de l Ca min o | B l u e E yed G i r l Casa del Camino in Laguna Beach has been frequented by Hollywood's elite since its opening in 1929. The hotel is reminiscent of an Italian villa by the ocean. Most known for their stylish Rooftop Lounge, Case del Camino also features “Surf Suites” custom designed by some of the hottest names in the surf industry. These suites are part of their Case Surf Project, and you can choose to stay in one of the ten suites created by brands like Roxy, Billabong, Rip Curl and Lost. Whether you’re getting your tan on the beach or taking in the views on the rooftop deck, you’re sure to love your stay at the boutique hotel. Every stylish California girl loves discovering new items at The Blue Eyed Girl boutique in Laguna Beach. Right across the street from Casa del Camino, the store is always stocked with the most coveted designers around. You’ll find romantic boho designs of Free People and contemporary looks from Joie. These colored cut-off shorts are super cool with a lacy top and hippyesque accessories. You can rock this look on or off the beach and still look undeniably fashion forward!
WHERE? Casa del Camino 1289 S Coast Hwy Laguna Beach, CA 92651 www.lacasadelcamino.com
W E A R (Get these looks) The Blue Eyed Girl 1200 S Coast Hwy Laguna Beach, CA 92651 www.shopblueeyedgirl.com Seed People’s Market The CAMP 2937 Bristol Street, c101 Costa Mesa, CA 92626 www.seedpeoplesmarket.com
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B l u e La n te r n I n n | F r i n ge by D a l i The last stop on our list was the Blue Lantern Inn in Dana Point. This cozy inn combines Nantucket styling and ambience with all the modern conveniences any hotel guest would desire. The view of the Dana Point Harbor looks like a scene from a painting. Guests can enjoy afternoon wine and hors d’oeuvres while they take in the incredible views of the sunset. If you’re looking for a modern hotel, yet shabby chic getaway, the Blue Lantern Inn is the perfect hotel for you.
WHERE? Blue Lantern Inn 34343 Street of the Blue Lantern Dana Point, CA 92629 www.bluelanterninn.com
W E A R (Get these looks) Fringe by Dali 7151 Yorktown Avenue, 106 Huntington Beach, CA 92648 www.fringebydali.com Seed People’s Market The CAMP 2937 Bristol Street, c101 Costa Mesa, CA 92626 www.seedpeoplesmarket.com
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If you’re ready to do some sightseeing, this black romper from the Fringe by Dali boutique is the way to go. Wear it with a pair of embellished sandals for bike riding or your favorite heels for a night out. Add a 1970s vibe with a printed scarf and gold jewelry to complete the look.
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WATCHES, CARS AND CLOTHES THAT WILL FORCE YOU OUT OF YOUR MAN CAVE THIS SPR ING. PHOTOGRAPHY BY: CHrIS CHAvIrA
MalE ModEls ProvIdEd BY rEFrEsh talEnt aGEnCY thank You For ProvIdInG loCatIons & transPortatIon
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Clothing & Shoes Provided by: The GOOD Californian Haberdashery Heart&Sole thegoodanaheim.com Watch Provided by: Watch Connection watchconnection.com Car Provided by Eurocar eurocaroc.com
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Clothing & Shoes Provided by: The GOOD Californian Haberdashery Heart&Sole thegoodanaheim.com Rolex Watch Provided by: Traditional Jewelers}traditionaljewelers.com Car Provided by McLaren Newport Beach mclarennb.com
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Clothing & Shoes Provided By: The Good Californian Haberdashery Heart&Sole Thegoodanaheim.Com Watch Provided By: Watch Connection Watchconnection.Com
Heart & Sole 173 W Center Street Promenade Anaheim, CA 92805, 714-808-0939
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Clothing & Shoes Provided By: The Good Californian Haberdashery Heart&Sole Thegoodanaheim.Com Watch Provided By: Watch Connection Watchconnection.Com
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BArBEEr 165 Center Street Promenade Anaheim, CA 92805 714-533-2727
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Clothing & Shoes Provided By: The Good Californian Haberdashery Heart&Sole Thegoodanaheim.Com Rolex Watch Provided by: Traditional Jewelers traditionaljewelers.com
BArBEEr 165 Center Street Promenade Anaheim, CA 92805 714-533-2727
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Cvstos Jetliner (Left) Retail 9900.00 Unique automatic transparent (skeleton) movement. Rubber strap Water resistant to 100m
rolex Datejust II (Right) Retail $7,150 41mm stainless steel. Water resistant to 100m
Bell & ross Br01-94 Commando Chronograph (Left) Retail 6900.00 Limited edition and numbered. Rubber strap
Baume & Mercier Capeland Chronograph (Right) Retail 4350.00 Automatic movement Water resistant to 100m Navy Blue Alligator strap
rolex Cosmograph Daytona (Left) Retail $28,800 40mm 18K rose gold Water resistant to 100m
2013 McLaren 12C Coupe (Right) MclarenNB.com 1-888-905-5474
Two great stores under one roof. Why shop anywhere else?
INTRODUCING A FAB NEW FASHION COLLABORATION
Join us for a Grand Opening Party April 25th 6PM - 9PM 1686 Tustin Avenue | Costa Mesa, CA 92627 (949) 574-2160 facebook.com/TheHiddenJewelCA
facebook.com/AntoniaShoes
SHOP
TY’ N U E CO S G N R A TREN D O G IN IM R E W V S O R UNC SUMME
» HERE’S A SELECTION OF OUR FAVORITE DESIGNS FROM THE HOTTEST BRANDS IN THE BIZ TO SHOW YOU HOW TO ROCK THE LATEST LOOKS TO SUIT YOUR SUMMER STYLE. WRITTEN BY: SOPHIE MAE PHOTOGRAPHY BY: ANDREW ABAJIAN MODEL: BRYANA HOLLY HAIR AND MAKEUP: LINDSAY O’BRIAN JEWELRY PROVIDED BY: HEATHER PULLIS DESIGNS AND LAURA MATTHEWS SWIMWEAR PROVIDED BY: RAJ MANUFACTURING
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S
Location: The Camp 2937 Bristol Street Costa Mesa, CA 92626 714-966-6661 thecampsite.com Swimsuit: Ella Moss, www.ellamoss.com
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TRIBAL Tribal prints are super versatile, because they look great in black and white or in the brighter colors of the season.
Swimsuit: Ella Moss, www.ellamoss.com Location: The Camp 2937 Bristol Street Costa Mesa, CA 92626 714-966-6661 thecampsite.com
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SURF This “wetsuit� inspired one-piece is very Bond Girl meets Charlie's Angels. This swimsuit style provides a bit more coverage than your typical bikini, but is also undeniably seductive with the flirty zipper detail.
Swimsuit: "Malibu" by Next Location: The Camp 2937 Bristol Street Costa Mesa, CA 92626 714-966-6661 thecampsite.com
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BRIGHT Look for bold corals and electric blues for a fashion forward feel or add neon-colored accessories to a black swimsuit to make them pop.
Swimsuit: Athena, www.athenaswim.com Location: The LAB 2930 Bristol Street Costa Mesa, CA 92626 714-966-6661 www.thelab.com
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FRINGE Another look that we’re seeing everywhere from bikinis to chic one-pieces. This trend has a 1970’s feel, which is sexy and playful at the same time.
Swimsuit: Luxe, www.luxebylisavogel.com Sweatshirt: Aviation (located at the LAB) Location: The LAB 2930 Bristol Street Costa Mesa, CA 92626 714-966-6661 www.thelab.com
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! TH AT’ S W HAT SH E SA I D An irreverent retail column loosely based on real life experiences
WRITTEN BY: ERIN ROSE BELAIR PHOTOGRAPHY BY: JENAVIEVE BELAIR
T
There is something undeniably sexy about down-home country culture. Fix me up a sweet tea and fried chicken, blast some Patsy Cline, find me a man with a belt buckle the size of Texas, a hat to match and call me Belle. I got my sights set on a country styled summer and ain’t stoppin’ short of the Mason Dixie Line. Everywhere we turn Country music is topping the charts, cowboy boots are in (or in my opinion never left), Pinterest is covered with rustic-chic, farm-inspired decor and good old-fashioned chivalry is back. I searched every nook and cranny of this town to give you the how-to’s on pulling off a countrified make-over.
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INDOOR KART RACING
ARRIVE & DRIVE
ADULTS AND JUNIORS 48” AND UP
PROFESSIONALLY DESIGNED TRACKS
WALK THE WALK, HOW TO DRESS THE PART We’re not saying you should go overboard and walk around town looking like Dolly Parton. We’re still in Orange County, after all. We’re shooting for more of a cool, classic look that mixes current styles with particular country flair. When it comes to the right duds, there a few must-haves you should add to your arsenal of country apparel, and we found the best spots to score those pieces. For starters, get yourself a pair of cowboy boots, and fast. Not only are they beyond adorable, but they will also make you feel like kicking ass and taking names. A new pair can fetch a pretty penny, so I recommend keeping your eyes peeled and scouring flea markets, garage sales and vintage stores. When you find that perfect pair – you’ll know. It’s a very Cinderella-sequel moment. If boots are a bit too much for you, then opt for a trendy pair of suede or leather ankle boots, which will still get the job done. The next step is your outfitting your derriere, and we love a nice pair of highwaisted jeans. Levi’s if you want to go ultra traditional or score a cute pair at American Apparel. They make the perfect high-waist jean in nearly every color. Too hot for jeans? You can pair your new boots with any adorable dress and you’ve got an outfit. You can also rock a pair of daisy dukes with those shit-kickers and let the men drool. Pair your bottoms with any burnout t-shirt you fancy for an easy outfit, then top it with anything button down with a collar – long sleeves, no sleeves or short sleeves – for a real down-home look. Or make the look more polished by unbuttoning the last few buttons and tie the shirt up at your waist line. Add some extra accessories, like a handkerchief in your hair or around your neck, a bolo tie and tons of fringe! Presto! Countrified. If you want to go big, get yourself a cowboy hat and hit the town.
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Open since 1949, this is where you are going to find some muy authentico country gear from special-order Levi’s, supplies for the range, outdoor apparel and everything in between. It’s a one-stop shop for the serious country goer. 1750 Newport Blvd. | Costa Mesa, CA 92627 949-645-3400 | www.grantboys.com
WESTERLY This swanky boutique in Corona Del Mar hosts a wide variety of trendy items, with California and USA-made selections by brands like Stateside and Maiden California, as well as international luxury labels like Elizabeth and James, Veda and Rag + Bone. You will find the perfect patterned tops, dresses and embroidered bag here with just the right amount of country style. Score! 2912 E. Coast Highway | Corona Del Mar, CA 949-313-7111
THIS TOWN IS BIG ENOUGH FOR THE BOTH OF US REDUX RITUAL
THE RANCH RESTAURANT & SALOON
This online oasis is a cross between your cool older sister’s closet and a music video shoot. This is where you will find those oncein-a-lifetime items like the perfect fringe vest you’ll keep forever: pieces that can turn any outfit into The Outfit. Find your flair.
The Ranch is our number one pick for the place to frequent once you’ve Gone Country! This high-class Saloon hosts live country dancing every night of the week with moves from the West Coast Swing to line dancing Thursdays as well as every kind of two steppin’ you could imagine in between. They take pride in their ambiance and state-of-the-art facilities, hosting live bands every Friday and Saturday night with lines out the door and reservations filling up the books. Get all gussied up and come on in! They take their dress and dancing seriously and adhere to admirably set rules to keep everyone in line, if you will. You can order a culinary masterpiece of a meal inside the Saloon with classic favorites like succulent Colorado rack of lamb along with California signature items like grilled yellow tail tacos! With the highest Zagat rating in their category in Orange County, it’s hard to beat! They have a full bar with fun and creative cocktails, my personal favorite being the Sage Brush made with Hangar One Mandarin Blossom Vodka muddled with fresh sage, lemon juice and a splash of orange juice with a touch of agave. I had two, and then I got out on the dance floor and learned how to line dance. Best night ever! Word on the street is the Ranch has the prettiest women in Orange County, and I have to say by the looks of things, it’s true. Pretty girls still love some Shania Twain!
www.reduxritual.com
THRIFT STORES & FLEA MARKETS Hit up your local discount spots and garage sales to score secret duds and used cowboy boots for a fraction of the cost!
1025 E Ball Rd | Anaheim, California 92805 | 714-687-6336 | www.theranch.com
SADDLE RANCH CHOP HOUSE Also set to open in the OC this month is our very own Saddle Ranch inside the newly remodeled, “The Triangle” in Costa Mesa. Their “rock-meets-country” concept has been a long-time favorite in LA and is a sure fire bet to be a good time with your friends. Head over to Saddle Ranch and try your skills on their mechanical bull. Order up some home-style cooking. Have a shot of whiskey, and enjoy their down-home hospitality. It’s an all-around good time, and we here at LOCALE are happy to welcome them to town! 1870 Harbor Boulevard, Costa Mesa, CA | 818-788-2239 | www.thesaddleranch.com
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TURN IT UP! A MUSIC GUIDE TO THE PERFECT COUNTRY PLAYLIST The whole country look, the feel, the dancing, the food … they all have one common thread: music. Country is not country without country music. It is one of the largest selling genres in the record industry. There is nothing better than a feel-good country song blasting out the windows of your car while you sing your heart out. We hit a few record stores, picked up some country classic albums and downloaded all the new hits. Here’s a list we complied with our country-loving Hood sisters. This is our playlist of must-have country songs, perfect for any spring ho-down.
SONGS Tammy Wynette “Womanhood” (album) Gene Autry - “Back In the Saddle Again” Dolly Parton - “Jolene” Patsy Cline - “I Fall To Pieces” “I’ve Got Your Picture She’s Got You” “Crazy” “Walkin After Midnight” Florida Georgia Line- “Cruise” The Weary Boys- “Jumpin’ Jolie” (album) The Zac Brown Band- “Chicken Fried” The Band Perry- “Better Dig Two” Merle Haggard- “Mema Tried” Johnny Cash- “Everything he has ever done” Whiskey Town- “Faithless” (album) Caitlin Jemma- “Wild Woman”
RECORD STORES CREME TANGERINE
(shown here)
This local’s favorite is an adorable 1957 Kenskill Trailer, lined with records sitting outside Urban Outfitters at the LAB in Costa Mesa. They buy, sell and trade new and used vinyl, tapes and local artists at ridiculously awesome prices. 2930 Bristol St. | Costa Mesa, CA 92626 714-932-0552 | www.cremetangerinerecords.com
PORT OF SOUND Port of sound is probably the best selection of vinyl around. I have found some of my favorite records here. 1500 Adams Ave #102 | Costa Mesa, CA 92626 714444-2337 | www.portofsoundrecords.com
PEPPERLAND MUSIC Real music stores do still exist! It is so much more than records here: guitars, banjos, harmonicas, music books and more! 850 N Tustin St. | Orange, CA 92867 714-639-0909 | www.pepperlandmusic.com
TALK THE TALK, A SHORT LESSON ON COUNTRY LINGO darn tootin’: an expression of agreement fixin’ to: getting ready/ preparing kinfolk: family get up with: to get together reckon: suppose, to guess sugar: affectionate talk y’all: a contraction of you+all young’uns: young people honkey tonk: a bar, perhaps where country music is played live for folks to dance granny-slappin’ good: (so good, it makes you want to slap your granny) – very good, -usually delicious gussied up: cleaned up and dressed very nicely 128 |
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CREME TANGERINE 2930 Bristol St. | Costa Mesa, CA 92626 714-932-0552 | www.cremetangerinerecords.com
HOW TO MAKE SWEET TEA
(with a cocktail option!)
Sweet Tea is a southern staple, and we think it’s just plain silly that we don’t know a lick about it. So here is our no-fail recipe for a perfect batch of sweet tea: Step One: Buy tea bags. For a gallon of real Southern sweet tea you’ll need six to eight single cup tea bags.
of water, continually stirring so you don’t burn the sugar. Stir until the water is clear. (Desired sugar can be played with depending on taste.)
Step Two: Bring 3-4 cups of water to a low boil. DO NOT put the tea bags in to boil the water. It will turn your tea bitter or explode the bags (trust me!). Remove from heat, place tea bags in the water, and cover for 10-15 minutes. The longer you steep the stronger the tea, but over steeping will cause it to be bitter.
Step Four: Mix tea and simple syrup in a pitcher, and then add enough water to make a full gallon. Taste test and add more sugar if needed. Cover and let stand until tea reaches room temp.
Step Three: Cook up some simple syrup by dissolving two or more cups of sugar in three cups
Step Five (optional): Use as a mixer for a damn fine sweet tea cocktail by adding vodka, fresh mint, lemon and a dash of bitters. Step Six: Serve over ice with lemons and enjoy!
Rooted in Love Weddings & Events info@rootedinloveweddings.com www.rootedinloveweddings.com 714.329.2982
styling & makeup: v. taglione / photog: d.quinn
Gorgeous (gor’-jes)
1. The quality of being brilliant, magnificent, attractive, beautiful, dazzling, & lovely. 2. Being all of the above, all the time, Everyday...
1808 Newport Boulevard Costa Mesa, CA 92627 949.307.2602 Facebook.com/Hey.Gorgeous.Boutique Instagram.com/HeyGorgeousBoutique
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SHOP BIkInI ProvIdEd BY: quIKSILvEr quiksilver.com CovEr uP & BEddInG ProvIdEd BY: LALA 1145 S Coast Highway, Laguna Beach, CA 92651 949-464-9220 JEWElrY ProvIdEd BY: LILI CLASpE JEWELrY liliclaspe.com
L A T E P R E H S PU
S UDIO T S TO PHO H S U F CR O E tE r ER tICS DOC SME N VILL r CO A r LI StAL Y I z O r C L Y K N & AY H LE EY S SO N L: AS Y: NA Of H H I CK B ODE Y Y N M E Y E L SH WE APH EL S IST: A OGR P: NO ST YL T U E O MAK PH AI R & H
ClothInG ProvIdEd BY: HIDDEN JEWEL BOutIquE 1686 Tustin Avenue, Costa Mesa, CA 92627 949-574-2160 hiddenjewelca.com JEWElrY ProvIdEd BY: LILI CLASpE JEWELrY liliclaspe.com
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ClothInG ProvIdEd BY: HIDDEN JEWEL BOutIquE 1686 Tustin Avenue, Costa Mesa, CA 92627 949-574-2160 hiddenjewelca.com JEWElrY ProvIdEd BY: LILI CLASpE JEWELrY liliclaspe.com loCatIon: CAfÉ JArDIN At SHErMAN LIBrArY AND gArDENS 2647 East Coast Hwy, Corona Del Mar, CA 92625 949-673-0033 slgardens.org/cafe_jardin
ClothInG ProvIdEd BY: HIDDEN JEWEL BOutIquE 1686 Tustin Avenue, Costa Mesa, CA 92627 949-574-2160 hiddenjewelca.com JEWElrY ProvIdEd BY: LILI CLASpE JEWELrY liliclaspe.com BEddInG ProvIdEd BY: EvErEtt StuNz 7616 Girard Ave La Jolla, CA 92037 858-459-3305
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DO ESCAPE
The Time of
CLIMB Our Lives YOU ONLY SWIM ONCE
e could finally see the top of the cliff, yet still held little hope of making it there alive. While maintaining my grip on the mudcovered root that was my handle and forcing weight and strength into my digits to burrow into the loose footing that was my perch, I looked back to check on my girlfriend. I was literally surprised to find her still there every time I checked. She was one hell of a climber.
W
We arrived on the Emerald Island four nights earlier to lei greetings and limousine rides. We wanted a vacation that allowed us to experience the luxury, pampering and delicacies we heard this island could offer mixed with action, adventure and local experiences. We were getting everything we had hoped for and more. Our first two nights were spent at The Grand Hyatt in Poipu. The entrance to the resort was a roofless arch that perfectly framed the Pacific along with our expectations with what was possible on this getaway. We settled into our room, I into a bed so comfortable that I am still considering purchasing it, and my girlfriend into the restroom to freshen up for dinner. Dinner the first night was at Tidepools. We were feeling the tropical spirit of the island and wore our leis to dinner. As we enjoyed the first of several Tai Chi’s (a pineapple garnished coconut rum infused Mai Tai) in this restaurant encircled by a koi-filled pond, we began to plan our adventures. We wanted to hike, we wanted to try new foods, and we wanted to get away and slow down. We lingered over our dinner, sucked our Tai Chi’s dry, and enjoyed the tropical breezes and the pleasant essence of our Plumeria-stitched necklaces. This was going to be the perfect escape. Why hadn’t we prepared better for this hike? Wasn’t I a veteran? Hadn’t I learned anything about preparation? We were overconfident. We had let our sense for adventure and our house manager’s explanation of the hike overwhelm our common sense. We had started this trek in shorts with little water, no map, no food and no cell phones. Rookies. No sense complaining. It would be tough to eat now anyway. My girlfriend had asked for the granola bar she thought I packed after we left the waterfall. After a fourhour hike, followed by our two-hours-and-counting ascent, I was feeling as if that granola bar could have been the energy source we needed to propel ourselves up the last fifty feet of this bramble bush-covered cliff. We didn’t
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have it though. I needed to stop thinking about it and concentrate. I was hungry. Why couldn’t we be back at Tortilla Republic gorging on table-side guacamole? Our second day on the island was so amazing. We woke up at six a.m. and made our way through very dark streets to the port town of Eleele, about 20 minutes away. We had made plans to see the Napali Coast from one of Captain Andy’s 55’ catamarans. We boarded the beautiful ship at sunrise and were snorkeling with turtles an hour later. The seas were a little rough as we neared the point, but soon mellowed as we came to a rest in front of the Napali coast. A mountain range, now blocking out the sky in front of us, had somehow “snuck” up on us. This coastline has been showcased in movies for eight decades, recognizable in movies like King Kong and Jurassic Park. Our trip back was smooth but long, and my girlfriend and I both fell asleep and missed lunch. By the time we disembarked, made the return drive to Poipu and were freshened up, it was time for dinner... I can’t ever remember being hungrier.
“We had started this trek in shorts with little water, no map, no food and no cell phones. Rookies.”
We both love Mexican food. We ate Mexican food on our trip to San Francisco, we ate it in Portland, even in Houston, and we wanted it tonight. We checked some websites and then checked with the front desk. All recommendations pointed toward Tortilla Republic. It was only about a mile walk, but we decided to drive. Tortilla Republic is located within the Shops at KukuiÐula about a mile away from the Hyatt and was easy to find. We were greeted warmly and escorted to the second floor or “grill.” The restaurant has another location in Los Angeles, which we could easily imagine while sitting in this very hip and upscale venue, replete with tall carved wood doors from Mexico, underlit bars and leather chairs. This was definitely not your traditional red vinyl booth, cheddar cheese smothering everything, Cali-Mex joint. This was modern Mexican in an island setting with forever views of the Pacific. We each ordered a
PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / RON GARNETT
WRITTEN BY: ERIK HALE
We had started this hike with the best intentions. We really wanted to go hiking and exploring on our vacation and leaving our B&B for the “secret falls” sounded perfect. The house manager gave us some basic directions, and we started down the very steep hillside. Within 30 minutes, we had reached the bottom of the cliff and proceeded to forge the shallow river that stood between us and the falls. We took note of our surroundings and place of crossing, took a swig of water and headed out to find the falls. We could feel the mist of the falls before we saw them. We stopped and then realized that without the sound of our heavy steps and breathing, the roar of the falls was loud and prominent. We approached slowly, heads turned up, searching the rock faceure of the cliff for the top, careful of our footing on the mist and moss-covered stones. Then it happened. The trees parted as we entered into nature’s grand courtyard. A semicircle of jagged rock hundreds of feet high, a crisp, greenish blue pond and a cascading
shower of spring water leaping drop by drop in tandem to their demise. It was exactly what we had been dreaming of. Did we want to go in? It was unseasonably chilly out; and it might make for a less comfortable walk home. But, I wanted to go anyway. I asked my girlfriend if she would go in if she knew it would be her last chance before she died (a little YOLO logic). She concurred. We stripped down to our suits, waded into the waist-deep, mid-sixty-degree water, holding our breath before plunging head first and swimming to the base of the falls for a resplendent shower. We took our time taking it all in, dressed, took a last look and decided to head back up the hill. I thought back to that moment several times during our ascent of the cliff during our attempt to return home. Would that be my last waterfall bath? It was our third night in Poipu, and we were really itching to see other parts of the island. When we made our reservations we selected a hotel that we thought was different than the Hyatt. Something modern. Something young. We chose the Koa Kea. We didn’t realize it was only miles down the road. The change, however, was welcomed. The room at the new property was perfect for us. A smaller, renovated hotel with modern styling and a wonderful restaurant built-in would be our home for the night. Our sliding door opened to an ocean view and a giant lawn. Being on the ground floor gave our room an indooroutdoor feel, making it seem much larger. We settled in for an afternoon nap, snuggled under the duvet and fell asleep with the sounds of softly clashing surf. We woke at dusk, and for the first time in days, we weren’t hungry at all. We went on a walk, filled up on adult beverages and
PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / RON DAHLQUIST
margarita, hers the Hydration (Sauza Blue Silver, Triple Sec, Fresh Lime, Sweet Coconut Water) and mine the Thai (Sauza Blue Reposado, Muddled Kaffir Lime Leaves, Cream of Coconut). We also ordered the Tacos de Jicama (thinly sliced jicama “tortillas,” shrimp, chipotle mayo, cilantro, avocado, roasted corn salsa) and the Guacamole Tableside (avocado, Serrano, tomato, onion, cilantro, lime, house-made tortilla chips, salsa de mesa). We finished by splitting the Enchilada Suiza; and by splitting, I mean our pants, which were literally unbuttoning themselves. The food was so amazing we had trouble putting down our forks. We considered taking a walk around the center and returning for more. Maybe breakfast.
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turned in early. Seemed like the norm in Kauai. Ten p.m. is the new 2 a.m. We woke early, ready to start our new adventure in Kapaa. Before we left, we gorged on Mac Nut Waffles at Red Salt (the upscale restaurant within Koa Kea) before renting a Ford Escape hybrid from the front counter and headed for our B&B. We traveled across the island, past the airport and turned up a road that paralleled the Waimea River, just this side of Kapaa. The road was winding, thin and breathtaking. It took us past marshes, majestic mountains and the spectacular Opaekaa Falls. Our B&B had a view of the secret falls from the pool decking. Our room was all windows, perched above the jungle floor like a treehouse. We dropped our bags and headed towards the north shore to find giant waves and private hidden beaches. We made it to Waimea, grabbed a late lunch of fresh Acai bowls from a roadside stand, and then started the hour-long drive home. We headed home, showered, changed and drove to the community college in Lihue to watch Matt Kearney perform his acoustically-powered vocal acrobatics and comedic “hippy” rap. It was a great experience that made us feel more local than Haole. The way up looked even steeper than the walk down had been. I told myself first and my girlfriend second that this was an illusion. “It was easier to go uphill,” I said. She nodded in agreement. I wasn’t about to admit it wasn’t feeling easier. I looked back ensuring my waypoints. We were on the right “path.” The house was just a few thousand feet straight above us. I could get us back. I told my girlfriend that this should be easy. I think I jinxed us. The hill was steep and kept getting steeper. Recent rains had eroded what were once footings as we found ourselves crisscrossing the hillside looking for trees to hold onto, to secure our positions. The higher we climbed, the steeper the ascent, the more we had to take
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a less direct line, the more off “path” we found ourselves. My unit’s motto in the Army was “Always Forward,” and my motto today was the same. It was getting late, and we were losing light fast in this canyon. We were now halfway up and had a decision to make. We were told by the house manager to look for a tall Royal palm. We looked up. There were no trees taller than the ones we held on to. We could not make out the ridge line from where we were much less the trees resting on top of them. He had warned us of a steep gorge to the left of the property on our return, so we continued right. This was our mistake. Our continued back and forth pattern had resulted in much more right than left in our trail. We chose right again, which was wrong. We were now headed for the steepest part of the mountain and a point of no return. Do you tell your girlfriend you are scared? You, the one with all the experience, the one leading this march. I chose not to. I led with a false confidence. “We will be fine,” I found myself repeating. “We are going to make it,” I added for effect. I was however unsure and became more so with every maneuver forward. The area ahead just kept getting steeper. We now had to grip roots, limbs and branches to pull our body weight forward. Looking down (or back) had stopped being an option. It was too much too look at. I kept imagining slipping and then the ensuing mountainside tumble, crashing into trees on my way to the riverbed. I changed modes without realizing it. I was in a survival mode. One that wanted this to end. Solution focused. Every move was important to our survival. We had also entered an area infested with mosquitos. There were hundreds of the little bloodsuckers circling our sweaty bodies, and we couldn’t let go of our handholds to slap at them. We had to move fast. I just kept thinking that future pain was favorable to current pain and put the pests out of my mind. We climbed/crawled up the perilously steep cliff another hundred
PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / TOR JOHNSON
“Do you tell your girlfriend you are scared? ... I chose not to. I led with a false confidence ... I kept imagining slipping and then the ensuing mountainside tumble ...”
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or so feet. Looking upwards our path was blocked. “Shit!” What would we do now? There were bushes and brambles towering ahead with no visual place to pass. Down was not an option. “Always Forward” came into my mind in the bravado-tuned voice of my military youth. I was going to have to get mean. I screamed. My girlfriend asked what I was doing. I knew I was psyching myself up. We were not going around. We were going through. That’s when I spotted the light coming through the bushes. Finally, the top of the ridge. Maybe fifty feet left. Could we make it up a sheer cliff covered in bramble with our tired muscles and pest-bite riddled limbs? We didn’t have a choice. That is when our luck turned in our favor for the first time since we started up. The homeowner of the yard we were beneath had cut a very tall palm tree down at some point in the last few years and never retrieved it. It acted as a bridge above the bushes. It was very steep, but it gave us a way out. All we needed to do was scale this fifty foot palm tree and we would be home free. The angle was now so steep it was as if the tree had never been cut down. It was nearly vertical. We pulled ourselves up that tree and to safety using every last bit of our grit and determination, ignoring the cuts, the bites and the sharp needles embedded in our skin. We pulled ourselves into a nicely manicured backyard, 300 yards down from the original path from our B&B and with no fanfare or welcoming committee. We stood up, hugged each other and walked through the back yard, to the street and back to our home. We went to dinner in Poipu that night at a cute pizza place called Pizetta. I downed a pitcher of beer, a plate of appetizers and eight pieces of pizza. We talked non-stop about our near death encounter. We learned a lesson that day. When you have the chance, drink your margarita, finish your guacamole, buy that expensive bed and swim under the waterfall. You never know when it will be your last. The Grand Hyatt Kauai Resort & Spa 1571 Poipu Rd, Koloa, HI 96756 808-742-1234 kauai.hyatt.com
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LOOK IN G FOR IN ALL THE RIGHT PL ACES An adventure in speed dating WRITTEN BY: ERIN ROSE BELAIR PHOTOGRAPHY BY: JENAVIEVE BELAIR
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Y
ou’re on a mission and you’re wishin’ someone could cure your lonely condition.”
-Young MC, Bust A Move I know it sounds silly, but I think Young MC has a point. At the heart of all the booty shaking and rhyme making is a true message to get your single butt out there and “bust a move.” The last time I actually dated was when MySpace was still cool. The entire field feels foreign to me. I have no game. First piece of advice: there is no way you are going to meet someone unless you put yourself out there. So, after sifting through a pile of fears and apprehensions about my singledom, I found one question at the root of everything: Where do you meet someone? It used to be as easy as walking through the quad and interrupting a game of touch football. I would end up with a whole pocket of numbers. But those days have come and gone, and every time I go out to the bars, I feel like the night is over before it gets started. I am looking for more than a one-night stand. I am looking for real love. I know it’s out there. I’ve seen it, and more importantly, I am in a place where I know I deserve it. So this story is for all you single ladies and gents out there. I started my dating mission/research project/ search for love the same way I start any project in my life: I made a list. The list consisted of two columns: places I could look and what I was looking for. Second piece of advice: expand your horizons. I put on a cute outfit and visited the locations in Column A, places to look for a date: The grocery store. Even at Whole Foods people are dressed shabbily, running errands
and it’s nearly impossible to tell who is single and who isn’t. Overall, it felt like a waste of time, and I ended up buying a lot of stuff from the bulk isle. The library. No one wanted to talk to me, weird? The beach. Most of the people were in larger groups, and I found it really intimidating to just walk up and start talking out of nowhere. Others were working out, and it was hard to strike up a conversation with a guy mid stride as he passed me on the boardwalk. The Bar. I gave this another shot just for research. My findings were similar. While there were guys to talk to, and I even got hit on twice, no one there was seriously looking for someone to share more than a night with. My next step was to check out all the online dating sites. I have several friends that have found relationships but also a lot of weirdos on these sights. I built my profile and started browsing. I kept fact checking all the guys against my list of notable features I wanted in a mate from column B. There was something wrong with this. The superficial nature of online dating had me dismissing guys based solely on their profile picture or because of bad grammar in their bio. I wasn’t getting anywhere. Truth is, I don’t have time to cycle through profiles and give up every Friday night to a somewhat blind date. I knew there had to be a more efficient way of doing this.
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Short of standing on a street corner holding a sign that said Single, I was out of ideas ... until I started reading about speed dating. Speed Dating. Does this really exist? Do people really go? Where is it? How does it work? These questions all flooded my mind, and I knew the time had come. I had to find out for all of you out there asking the same questions. After poking around on the Internet, I found a few credible companies that were holding events in the coming weeks. I decided to go with Cloud 9 speed dating because they had the most Google hits and held several events every month in San Diego, Orange County and Los Angeles. Excited, apprehensive, I signed up. I found myself to be a bit nervous, mostly skeptical, and underneath it all, hopeful. I spent extra time getting ready, tried on three outfits, and decked myself out in my good luck pieces from Moon Metal Jewelry. The event lasted two hours and held in an adorable art studio. My first note upon arrival was that I wished I had picked an event at a bar. There were no drinks. I could have used a glass of wine. The room was lined with tables and chairs, cheesy table covers and shiny mints. I felt like I had walked into an episode of Blind date. As people began to arrive and gather, I introduced myself to the other girls and was surprised to learn that nearly everyone was there for their first time. I felt a connection with these women and a sense of pride for the effort I was putting forward. These are the rules: women stay put while the men rotate seats every five minutes. No last names. Keep an open mind. Have fun. You are given a “score card” where you write down everyone’s name you meet and circle yes or no. At the end, you turn in your card, and if both parties choose to have further contact, you receive each other’s email. I won’t recount the exact details of every conversation I had that night. A lady doesn’t kiss and tell. But I will tell you a few. Jeremy was computer engineer who lived downtown and had come speed dating on the recommendation of a friend. He said with work being so busy and successful there is no time to meet women. Jeremy liked my smile. Jeremy spoke with his hands and was far shorter than any man I had previously considered dating. But he made me laugh and his height didn’t matter anymore. Then there was, Kevin, a local college student who spoke faster than I could follow, wore a hemp necklace and tried to guess my sign. He told me we had kindred energy and that he would like to take me out for beers some time. Hans was a soft-spoken German who had blonde hair like a child and a sweet demeanor to his voice. He had come to Orange County to work on his new novel. I was smitten with all three. What it really came down to by the end of the night was chance: the happenchance of being together in this place at this time. When would I have ever met any of these people? Our lives would have never crossed paths. And to be honest, judging by that stupid list “of must have qualities” I wrote at the start of this project, I probably wouldn’t have given some of these great guys a shot. What if you are looking in all the wrong places for all the wrong things? What I think speed dating does is lift the veil of superstition and apprehension in dating. It forces us to step outside our comfort zone and sit there, albeit for only five minutes, with a complete stranger who whether you know it or not, very well may be the love of your life. There is something inherently exciting and terrifying about putting yourself out there like this. When the evening began our host rang the bell for the first time signaling the event had started and he told all of us, “Congratulations, the hardest part was walking through that door tonight.” He was right. I found myself telling these strangers the most interesting qualities about myself. Surprised by the things I wanted to share and what my qualifying life adjectives would be in a five-minute or less conversation. I enjoyed the sobering and truthful aspect of my evening of speed dating. I trusted myself and the connections I made. The experience was well worth the $30 ticket. And, I just may have a second date in the works; and, if that doesn’t work, I just might try this whole thing again. *All names have been changed to protect the privacy of the individual.
Cloud 9 Speed Dating In Orange County, San Diego, Los Angeles & San Francisco www.cloud9speeddating.com
THERE’S AN APP FOR THAT The app to help you plan the perfect date...
So once you score yourself a date, you must download this app: Details Matter . This app is designed to share dating ideas. Genius! Never again will your hands sweat while wondering where in the world you’re going to take her. Never again will you sit in the car asking each other back and forth, “well, where should we go?” Whether it’s your first date or your five hundredth, this app will be your new BFF. With real time access to relevant ideas and deals near you, there is never a shortage of adventures from which to choose. You can search with keywords, price limits and locations. Then, when you find something you love, go back to the app and share with other daters in your area. Available for IPhone and Androids, download now! www.detailsmatterapp.com
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DO
Our Fine Feathered Friends:
W
ith mere days till the post season and a firm stake at the top of the runnings (next to those pesky Blackhawks), it’s hard not to feel nostalgic as an Anaheim Ducks fan. This year could very likely end up mirroring the 2007 season when the Anaheim Ducks won the playoffs and brought the Stanley Cup home to Orange County. This year the Ducks hold their best record in franchise history (even better than the record held by the championship 2007 team),
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and if they keep playing like they are, all the tea leaves and Voodoo and black magic in the world (never mind a Blackhawk or two) couldn’t stop them from capturing the Stanley Cup once again. With great expectations in the air, we thought we would take you on a tour behind the ice and chants and collective arm flapping. In the following pages, join us as we get inside Bobby Ryan’s head, find out what Teemu gets into when he’s off the ice, meet the announcers, chat up the Power Players, and learn insider tips from die hard fans. COMPILED BY: JENNIfEr & AMY HOOD & NAtASHA NIEzgODA PHOTOGRAPHY BY: JEff fArSAI
WHAT’S IN A NAME A PRONUNCIATION GUIDE FRANCOIS BEAUCHEMIN Boh - sheh - MEH (the “n” is silent.) BRUCE BOUDREAU Boo - DROH ANDREW COGLIANO Cog - lee - ANNE - oh EMERSON ETEM EAT - um VIKTOR FASTH FAHst RYAN GETZLAF GETS - loff JONAS HILLER YO - nus Hill - er SAKU KOIVU SACK - oo KOY - voo SCOTT NIEDERMAYER NEED- er - MY - er
BY THE NUMBERS Number of seats in the Honda Center: Largest attendance at a Ducks game at the Honda Center at 102.5% capacity vs. the Chicago Blackhawks on March 20th:
Number of medals the Ducks players combined to win in the 2010 Olympics. The most of any team in the NHL, and tied for the most ever by an NHL team, the others being the 1998 Pittsburg Penquins and the 2002 Detroit Red Wings.
THE QUACK HEARD ‘ROUND THE WORLD
The year Disney’s “The Mighty Ducks” was released by Disney grossing $51 million at the box office. Disney founded the NHL team with the name based on the movie the following year.
The franchise record for most Goals in a Season held by Teemu Selanne
13
The franchise record for longest home winning streak made this year.
TEEMU SELANNE TAY - moo seh - LAH - nee
BRAD STAUBITZ STAW - bits
1992
Year the Ducks became the first California team to win the Stanley Cup Finals. They became the first west coast team to win the Cup since the 1925 Victoria Cougars.
LUCA SBISA SBEE - zuh
SHELDON SOURAY SOO - ray
17,174 17,610
2007
KYLE PALMIERI Paul - MARE - ee (Think Peter, Paul, and Mary.)
WWWWWWWWWWWW WWWWWWWWWWWW WWWWWWWWWWWW WWWWWWWWWWWW
48
The franchise record for most wins in a season held by the 06-07 Stanley Cup Championship team.
THE ANAHEIM DUCKS BY COUNTRY
1
1
3
6
1
11
Switzerland
Finland
Sweden
United States*
Italy
Canada
* ETEM IS FROM RIGHT HERE IN LONG BEACH.
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DID YOU KNOW... Ryan’s worst fear is: bridges.
[FIG. 1]
[FIG. 2]
9 BOBBY RYAN
NO.
POSITION: RIGHT WING | HEIGHT: 6’ 2” | WEIGHT: 200 LBS | BORN: 3/17/87 BIRTHPLACE: CHERRY HILL, NJ | CURRENT RESIDENCE: NEWPORT BEACH, CA [FIG. 3]
AWARDS: Stanley Cup (2007 w/Ducks), Olympic Silver Medal
q: Who is your favorite opponent to compete against? BOBBY rYAN: Anze Kopitar [FIG. 1] from the Los Angeles Kings. He always brings his ‘A’ game, and he’s fun to challenge yourself against.
q: If you could receive a compliment from anybody in the league, whose would mean the most to you? Br: Teemu Selanne [FIG. 2]. I’m obviously biased, but he’s the oldest in the league and probably one of the most well respected.
q: Why are hockey players obsessed with golf? Br: I think golf requires everything from power to finesse and thinking. And it’s a relaxing social competition, which is different from what we normally do. Also, you can drink while playing it.
q: If you started a band, what would you call yourselves? Br: Joffrey Lupul (former teammate in Anaheim), and I had a band a few years ago. We were called “Humiliation for a
Q
Good Cause.”
q: What was your last internet search? Be honest. Br: Haha, last thing I googled were Julianne Hough [FIG. 3] images!
q: Is there a specific charity you support? Why did you gravitate toward this particular organization? Br: Boys and Girls Club of Anaheim. I have a friend who has done a lot of work for them in raising money. I have been working with them for a few years now.
[FIG. 4]
q: Outside of your teammates, which current NHL players do you admire most? Br: I admire Pavel Datsyuk (Detroit Red Wings) [FIG. 4] the most. He’s the most talented player in the league. q: favorite show in your Dvr queue right now? Br: My favorite show in my DVR right now is shameless.
William H. Macy [FIG. 5] is the perfect actor for his part.
[FIG. 5]
A
FAMILY DYNAMICS: Since you know all your teammates’ personalities pretty well, give us the rundown on the Ducks team dynamics...
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THE JOKESTER: Brad Staubitz He’s got the best one-liners in the league.
THE GU Y YOU BRING HOME TO THE PARENTS: Cam fowler I have a feeling Cam could fool a few parents!
THE MOMMA’S BOY:
THE ALPHA MALE:
Luca Sbisa
Sheldon Souray Despite the way he dresses!
THE SOFT Y: Corey perry Hands down. He loves his mix tapes!
8 TEEMU SELANNE
NO.
POSITION: RIGHT WING | HEIGHT: 6’ 0” | WEIGHT: 196 LBS | BORN: 7/3/1970 BIRTHPLACE: HELSINKI, FINLAND | CURRENT RESIDENCE: NEWPORT BEACH, CA
AWARDS: Calder Memorial Trophy, Maurice “Rocket” Richard Trophy, Bill Masterton Trophy, Stanley Cup (2007 w/Ducks), Olympic Silver Medal, Olympic Bronze Medal RECORD BREAKING MACHINE Winter Olympic Games All-Time Points Leader (37 in 2010) NHL Single-Season Record For Goals By A Rookie (76 In 1992–93) NHL Single-Season Record For Points By A Rookie (132 In 1992–93) NHL Calendar Month Record For Most Goals (20 In March 1993) And more records in the Ducks franchise than you can count.
q: Has the condensed season been rough? tEEMu SELANNE: Not really. The schedule is tough but it’s fun. It’s good to be back.
q: What did you do in the off-season while you were waiting on the lock-out? tS: I did a lot of golfing. Spent a lot of time with family. q: Did you travel at all? tS: Actually I don’t travel much. We travel so much during the year that it’s just nice to stay home. I really enjoy it.
q: What are your favorite things to do in Orange County in your down time? tS: We love going to Laguna Beach. And there are so many activities. It’s a special place. q: Have you tried surfing yet?
Bruce Boudreau Suited up for our Q&A, Coach Boudreau means business. He’s poised, stern, and yet complimentary. There’s an obvious pride for his team, but a discipline not to brag. Our guess, he wants to keep their focus and after exchanging a few questions, it seems that this focus is the winning element for our Anaheim Ducks.
q: Hi sir, so it looks like you’ll be working closely with getzlaf for another eight years?
POSITION: HEAD COACH | BORN: 1/9/1955 BIRTHPLACE: TORONTO, ON, CANADA CURRENT RESIDENCE: ANAHEIM HILLS, CA
COACH BOuDrEAu: Yes. Ryan is synonymous with Anaheim. And to get a big, number-one center, which is so tough to do in the NHL, let alone one as talented as he is, locked on for eight years is something that our ownership did a fabulous job at.
tS: Oh yeah. A couple times. It’s hard! q: You guys have one of the best records in the NHL right now. How are you building on that for the post-season? tS: Well, we’re trying to build the momentum up for the playoffs. Obviously, there’s still a long way to go, but, so far so good. Everything is on the right track. q: What’s it like having one of your former teammates, Scotty Niedermeyer, as your Assistant Coach now? tS: It’s fun. Scotty is a great guy. Obviously he can help so many young guys with all his years of experience. It’s always great when the old great players stay in the game like that.
DID YOU KNOW... Teemu taught kindergarten for three years in Finland before he joined the NHL. Was voted “Sexiest Man Alive” by Finnish magazine “Eeva.” Has a twin brother.
q: Sheldon Souray is a powerhouse. It seems like no one wants to get in his way?
CB: Well nobody wants to get in his way. Even our guys don’t want to get in his way! He’s been known to have one of the hardest shots in the NHL and he keeps proving that.
q: Has the mentality of the team changed this season? Do you think the shortened and tighter season has led to a new winning momentum? CB: We treat each game as it’s own. We never sit and talk about the number of wins we’ve had over one particular team. We just get out there and do what we planned to do. Sometimes luck plays a part, but mainly we’re focused this year.
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E of the D UC OIC V KS e h T
Phil Hulett POSITION: PUBLIC ADDRESSER
q: Do you practice prior to every game? pH: Yes, we always rehearse first. It’s like putting on a
“
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big TV show or stage show. We rehearse the lighting and the sound and what goes up on the video feed. Then we rehearse queues. q: How many years have you been PAing for the Ducks? pH: Since 1997. I’m well over 650 games. q: So you know these players pretty well. Who’s your favorite player? pH: Of course, Teemu Selanne! q: Who’s had the most difficult name to pronounce? pH: This year has been pretty easy. But at first, when Viktor Fasth showed up, I was calling him FAST. And on opening night I called him that! Typically, I have a whole routine especially with the visiting teams. I write them all out phonetically. I go upstairs and meet with the visiting team’s play-by-play announcers and read the names out loud. When I screw up, they correct me. My philosophy is that when these players visit, they usually have some sort of entourage or family traveling with them. And I would hate to say somebody’s name wrong if mom was in the audience! q: Are you friends with the players? pH: Just like the Power Players, I am no allowed to fraternize with the players. That was a joke! I think they avoid me. Ha! No, we talk and see each other at various events. But they have their own lives and schedules, as do I. q: So you have the best seat and have watched all the games. What do you think the Ducks need to do to defeat the Blackhawks for the number one position? pH: Good seat, indeed! I think they need to keep doing what they are doing! I have a feeling the Blackhawks will fall in the charts. They can’t keep it up forever. The Ducks have had an amazing start. The best start they have ever had. They’re playing faster. The young guys are raising the tempo of the game. We have three and a half strong lines; whereas, in the past, we have had two strong lines. Bruce Boudreau is doing an amazing job! They are obviously responding to his style, since he’s had the team for this full season. q: So the announcer gig drew you into hockey. Do you live for the sport now? pH: Yes. Absolutely! And two out of my three daughters do as well. q: Do your daughters ask you for things? [wink wink] pH: Like dates… yes! They find a few of the players rather attractive. But I won’t name names [as he coughs them under his breath]. But I’ll be honest. Guys can judge guys, and the Ducks have one of the prettiest teams. Those California boys from Sweden and Finland! Haha!
I’ll be honest... The ducks have one of the prettiest teams. ”
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q: Within this short season, there’s got to be a play that stands out above the rest? SC: Cogliano had a three-goal night over in Phoenix. DAN WOOD: I was going to say Cogliano’s goal in Chicago that tried up the game, in which the Ducks ultimately won! SC: Yes, that game against Chicago ended in a shoot-out and we beat them on the road. I’d have to agree with Dan. That goal by Cogliano set us up to go into overtime and then a shoot-out. DW: It was a late goal too in the third period. So without that goal, we would have lost that night. SC: Yes, it was the best win of the season thus far. And it’s built a momentum toward securing a spot in the playoffs. Right now, we are the second best team in the league point-wise.
THE PLAY BY Radio PLAY Ducks STEVE CARROLL | PLAY-BY-PLAY RADIO ANNOUNCER DAN WOOD | RADIO COLOR ANALYST The play-by-play radio broadcasting room is no bigger than Harry Potter’s closet. But I will say, the four men who invited us into their little haven couldn’t have been more inviting. From shooting the breeze to giving me pointers on winning Fantasy Hockey, Steve Carroll and Dan Wood are two class act gentlemen in this sporting arena.
q: So Steve, I hear congratulations are in order! 1000 broadcasted games with the Ducks!
StEvE CArrOLL: Yeah! I’ve been with the Ducks for 13 years. It was nice. They threw a party for me. I had my wife here. I’m so used to being up in this announcer booth, so it was a different experience to be down on the ice with all the lights.
q: Are you ecstatic to see getzlaf for another eight years? SC: Oh yeah! That’s a guy the organization has to sign, because he’s one of the top players not only here but in the league. He’s a main staple of the organization. He was apart of our Stanley Cup championship team in 2007. And his position, Center, is hard to come by; especially one that can play physical and score numerous goals. And now Corey Perry is all signed up, so the team is looking good! q: the camaraderie this year seems to be outstanding, even with the new additions. Do you agree? DW: I don’t know if it has to do with the shorter season, but they really have meshed well. Who knows what came first, chemistry or winning, but we have both! They do seem to get along very well and a lot of that can be accredited to the coaching staff. SC: One thing we have been able to do this year is that most of the players we acquired during the off-season have contributed. Dan Winnik our forward, three defensemen Bryan Allen, Sheldon Souray and Ben Lovejoy, and then our goaltender Viktor Fasth – everybody that we brought in here has contributed in some way. And that is unusual! That’s one of the reasons we’re winning. Typically, players need time to get comfortable and used to their teammates. But this group has a certain chemistry.
A Few Words From The Fans... The Lifer
Greg McDevitt 5-YEAr SEASON tICKEt HOLDEr & LIfELONg fAN Q: How long have you been a season ticket holder? GREG MCDEVITT: Five years - after 2007. Q: So you missed the year of the Stanley Cup victory? GM: I boycotted the lockout. And of course it’s the year they win! Q: Have you always been a Ducks fan? GM: Since they existed. I have always lived in Orange County and I’ve been a hockey fan since I was 9-years-old. I remember my dad watching hockey games on the downstairs TV and I would watch them through the crack of my bedroom door. You see hockey was on too late at night for a nine-year-old. Q: Favorite game moment? GM: Bobby Ryan’s goal last year against Nashville. I think it was game five or six. He schooled everyone! It was right in front of us [seated in section 215]. He put everyone’s jaw on the ice. It was the best goal of the season, by far, bar none. And he ended up winning an award for it. Q: Favorite player? GM: Hands down, Teemu Selanne.
The Guy In The Know
Tom Roussel grAND MAStEr DuCKS WAtCHEr • Pet Peeve: Don’t wear a jersey if it’s not for one of the two teams playing that night. Just because you have a jersey doesn’t mean you wear it. I could see why you would wear a Suns jersey if we play Phoenix, but why are you wearing a Calgary jersey, what are you doing? Kids are exluded of course. But adults, you should know better. • Pre-Gaming: Noble Ale Works. Look for a guy with a Titleist hat playing cornhole. He’s there every time, and he’ll probably smoke you. The more beer he drinks the better he gets. But you can grab some beers before the game, park for free, and then walk over. It’s less than a mile. • Life saver: Sharks fans just can’t be trusted…. Stay safe, GO DUCKS! • Things I Must Have to Watch Ducks: 1. Sunflower Seeds. 2. Icy Beverage. 3. Lucky signed Teemu Jersey. 4. Tickets. Oviously.
“It’s 200 of the most beautiful girls in Orange County on the ice. I swear to God. You look around and you’re like, ‘This is not happening,’” says Anaheim Ducks Power Player Ashley Abate about trying out for the esteemed and coveted position as a Ducks’ Girl. And seriously, they are beautiful. Stunning. Fit to a T. And most of all, charming. But what does it take to become a Power Player? We asked Britnei and Ashley:
How to Be A Power Play Girl • You must make it past three rounds of tryouts. First is the skate around. If you make that cut you then move on to an interview to test knowledge of hockey and personality. If you make that cut, then you are called back for another interview. And then, the final test: you must try on the uniform. • “It’s all about confidence. If you can skate that definitely helps. They play music to ease the stress. Wild Wing is there and you get to interact with him. He’s dancing around and encouraging us to have fun. But, as soon as you get off the ice, they make a cut.” • Skating isn’t a must, but most of the girls can. One Power Play Girl a three-time-awardwinning Hong Kong Champ and future Olympic competitor and a couple of the girls play hockey regularly. • Physical fitness is a huge part of the position. “We do cardio, strength and resistance training. A lot of planks and V-ups and a lot of isometrics.” • Not only are these ladies responsible for boosting audience morale during a home game, but they’re also responsible for keeping commercials on queue. Our lady Power Players are on a strict, 90-second time schedule to clean, clear and shovel the ice from the rink. If one of them fails to meet this deadline, the are actually fined!
She's Cold As Ice
YOUR POWER PLAY GIRLS
But even with all the stress, they love it and keep coming back. Why? “I’ve grown up with hockey,” says Britnei Miller. “My brother plays. I genuinely love hockey. The Ducks have always been my favorite team. It isn’t just a ‘cool’ job; it’s about being apart of the sport you love.” So who’s on the Power Players’ crush radar? It isn’t Bobby Ryan or Luca Sbisa. It’s Wild Wing! He’s their number one supporter and main man, and he loves all the attention. When guys are acting out of line with the Power Players, it’s Wing to the rescue. Another thing in his favor, he smells of Axe, which makes sense since he’s practically a professional hugger with all the love he gets from the fans and Power Players.
DID YOU KNOW... Originally, Disney owned the Ducks. Disney had an internal ‘no beard, no mustache’ policy for all their employees, which included Ducks players. There had to be an exception made for the Ducks because of the new NHL player tradition of growing playoff beards for good luck. The Zamboni goes 9 miles per hour.
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Don’t miss a minute of the Ducks wild ride to the playoffs! Get your tix online at ducks.nhl.com. Tickets start at $16.
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A blank canvas,
Pictured L to R: Maaike Mulholland and Ruby Desimone
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a pencil and a whole ‘lotta hope WRITTEN BY: HOLLY CLINArD | PHOTOGRAPHY BY: MAtt DOHENY
ust off Orange County’s 57 Freeway is the college campus of Cal State Fullerton, where professors are volunteering their time to instruct a special class of students. Down the echoed hallways of the Fine Arts building corridor, and past the vintage lockers is a classroom filled with talented students enrolled in the Ryman Arts Program. ››
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The Ryman Arts program is unique. There is literally nothing like it in Southern California. Their motto is “Teaching young artists. Transforming lives.” The program specifically works with teens as a preprofessional program, driving high school students of all ages into furthering their goals in the arts industries. Classes via Ryman primarily focus on teaching foundational skills of drawing and painting— an opportunity most high schoolers never get unless they are privately taught. It comes at a needy time in our school districts, too, as arts and creative programs are being cut due to budgetary reasons. But a dying art no more, skills of drawing, painting and fine arts are bolstered through the rigorous curriculum at Ryman Arts. The Orange County chapter of Ryman meets regularly at Cal State Fullerton, while the Los Angeles-based program meets at the renowned Otis College of Art & Design. Admission to Ryman is free and based on merit—students can apply and enter the program at any time in their high school career. They go through a comprehensive application process, most of them the best artists in their high school class. Funneling in from nearly 130 communities from Orange County, these students come from all walks of life. From the biggest, most prestigious high school in the county, to the littleknown, poorly funded school, this program is a true melting pot of future artists. Once admitted, costs are covered completely for instruction, professional art supplies and frequent field trips to places like the Bowers Museum, thanks to donors and supporters of Ryman Arts. This, too, encourages students from all household incomes and all walks of life to be able to meet in a common place around a common passion of theirs: art. Approximately 60 of these high school-aged students packed the Cal State Fullerton classroom on this particular Saturday. Between the four, triangle-decorated walls, sat curious teens, itching to learn from the instructor up front. Today’s topic: what do you want to be when you grow up? As the career packet of materials was passed around, the instructor asked the students to take a minute and pick five occupations on the list that peaked their curiosity. After a few minutes of golden silence, students began to raise their hands, announcing their choices: “Taxidermist” “Art Therapist” “Lithographer” and “Glass Blower” were all named. Amongst the raised hands, you could almost hear the chatter of the students’ brains as they scanned the pages of careers in the arts, which they hoped might be their future, too. The instructor said, “Start to imagine the possibilities and explore the combination of interests that you might already have.” After all, the arts industry is the fourth largest sector in our regional area for jobs—and the curious questions and intellectual minds that dwell inside of a classroom are where it can all begin. Diane Brigham, Executive Director of Ryman Arts, and instructor on this day at the Cal State Fullerton campus, is no stranger to the arts industry. After an extensive career background in education and experience as head of education at The Getty Museum, Brigham has landed as the brains behind the operation at Ryman Arts. In her role (and she has a few!) Brigham ensures that students in the Ryman Arts program receive the foundation skills of art, college and career planning. She is also instituting the direction of the arts programs here and determines a long-range strategy for what Ryman will continue to do for students. Alongside Diane Brigham and other instructors in the Ryman Arts program is a board of 16 members. The board is active, very active—and it shows. Chuck Fry, vice president of the board of directors for Ryman, explains that the board’s active role is primarily in the guidance and oversight of the program, as well as casting the vision for the longterm. And this board of directors is legit, a diverse group made up of pros within the arts, business leaders and even alums of the Ryman Arts program— all volunteers. If you haven’t heard of Ryman Arts
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until now, you’ll be shocked to hear that they’ve been around for 20 years. They’ve been hiding out in the busy streets of LA and are finally making their way down the 405 to Orange County. The Ryman Arts program has a goal to grow from 300 students to 600 students in the coming months. Parents get involved here in the community as well— many of them entering their young artist teen as an understandably skeptical mom or dad, they come alongside their student during the course of the program with several ways to engage—orientation, volunteering in the office, attending classes and more. As they get acclimated to the curriculum which their son or daughter is being immersed in, they are learning, too. Several students expressed that when they told their mom or dad, “I want to be an artist someday,” the reaction was often “you have to be really good at that to be successful” or “why don’t you pick a career that would make you more money.” But Ryman opens up that state of mind too—just by exposing each parent to the amount of opportunity out there in arts industry careers, as well as showing them the raw talent of their child when they have the opportunity to be mentored and encouraged; it’s a formula for success and education for both parent and child. A lot of these students are first generation for college, adding to the need for education and guidance for these parents. Parents who eventually see the process that Ryman takes their child through—the solid career coaching, college application reminders, transfer expectations when a community college is the first step for the student— and the outcomes have always blown parents away. The faculty at Ryman expresses an understanding of how difficult it can be for a student at this stage, this time of their lives, to feel like they are lost in a group – especially if that student is labeled as an “artsy” type or don’t fit in at their mainstream, public high school. These types of students might even be different types of learners, pick up curriculum at a varied pace or in a way that is unlike the rest of their classmates. One faculty member said with clarity that at Ryman “they are not just the weird kid in the back of the classroom,” but they have a place to belong amongst the Ryman Arts students. Each student finds their place, fits in with others and their interests, and finds a common ground because of their artistic passions. It’s easy to see that this vital connection is the lifeline in making these students into confident, encouraged and poised teens that are ready to learn at their full potential. One Ryman alum even described his experience as “life saving” – as he was about to go down a bad road, a generous administrator at his school referred him to Ryman Arts, and it literally turned his life around. A positive impact is exactly what many of these students need in their lives, and it’s clear that they get it from the first time they walk into a classroom. When you walk you walk in that classroom on a weekend, and any weekend during a Ryman program, you’ll quickly see the holistic approach and impact that resides inside. From the foundations in drawing to the career coaching to the field trips, art shows and networking opportunities, “students learn selfconfidence, self-discipline. There is homework each week,” says Executive Director, Diane Brigham. These teens learn and truly earn confidence in working toward a goal. They each end up with a college plan by the time they graduate from the program. Last year, 100 percent of Ryman’s graduates went onto college – an amazing feat, considering over half of them did not even consider college as a possibility upon entering the program. To graduate from Ryman Arts, students complete three semesters and process at a celebratory graduation ceremony with their work on exhibit at The California African American Museum (CAAM). From start to finish, it’s a grand occasion with grand results. Alums of the program have not only gone onto universities and art programs that they never would
Now that you have the full scoop on this amazing, colorful, inspiring, often lifechanging program that’s happening right here in our county, you might be asking: how can I get connected? Here’s how…
GET THE WORD OUT AND
If you are a talented student, or have one who keeps surfacing in your mind as you read the details of this great program, the answer is easy: apply. Applications are accepted twice a year, every year—the fall deadline is June 7th; the spring deadline is December. Students grades nine through 12 can apply, and the final selection is made by a committee which reviews the candidate’s drawings, essay and application; studying all of these elements in search of both talent and motivation. APPLY AT ryman.org/futurestudents
THE ARTS & THESE STUDENTS Over the past 20 years of its existence, Ryman Arts has educated more than 4,500 teens and provided outreach activities to thousands more students from inner-city schools. With the expansion from meeting only in Los Angeles, to their newest location in our very own Orange County, Ryman is now meeting that growing demand for classes at two campuses, so that number will only grow. Based on the number of quality students they have to turn away each and every year, as well as the decreasing arts programs in public schools all over, the fundamental need for growth within this great arts program is as clear as a realist painting. If you think about it, expansion of an outstanding network of students like this only expands “the pipeline of young talent to fuel Southern California’s essential economy.” The goal for Ryman Arts’ expansion over the next three years is to raise $1.5 million in order to do a few things: • Grow the new Orange County site that meets at California State University, Fullerton while continuing to serve students at Otis College of Art & Design in LA. • Double the number of students served each year, expanding from 300 students to 600 students. • Expand Ryman’s outreach program to minority students in impoverished neighborhoods throughout the region. • Ensure the sustainability of Ryman arts for generations to come. • Serve more talented, aspiring artists from six counties across Southern California, transforming lives and equipping future creative industry leaders.
CONTRIBUTE ONLINE ryman.org/HowToHelp
NOW
AT
ach student finds their place, fits in with others and their interests, and finds a common ground because of their artistic passions. It’s easy to see that this vital connection is the lifeline in making these students into confident, encouraged and poised teens that are ready to learn at their full potential.
Chuck fry, Vice President of the Board of Directors for Ryman
have dreamed of before, but they also end up in professions in a wide variety of fields—graphic design, architecture, entertainment, fine art, fashion and the list goes on. The program’s big “college day” event every year is a coveted day in every college-bound kid’s mind, where around 23 art schools from all over the United States come to Ryman Arts to recruit the talent they find in these teens. A highly recruited group of students, their futures are being unfolded day by day. One of Ryman’s alums, a young lady who had a great passion for two things: art and science, loved to study the natural sciences, which had intrigued her for as long as she could remember. But another subject that this particular student absorbed easily and quickly was art. She entered the Ryman program in high school—her future a complete mystery to her. But after three semesters of training and Drawing by Iris Huang
young artists. Transforming lives. Admission to Ryman is free and based on merit—students can apply and enter the program at any time in their high school career.
Diane Brigham, Executive Director of Ryman Arts
guidance, she got the great opportunity to be mentored, then intern and eventually work as a natural sciences artist, creating renderings of animals and artifacts, going on digs with archaeologists and advising scientists on structure and shape of the specimens they’re studying. This Ryman alum’s work can now be seen in one of Los Angeles’ most popular science museums. Another student, a young man, entered the Ryman program with an already rough teenage life and rocky, emotional past. His upbringing was immersed in gangs, violence and tension, but after making connections and meeting encouragement, purpose and meaning at this very program, this once troublebound boy is now a grown design firm owner, a man who now gives back, now serving on the board of directors for the Ryman Arts program. It all started at Ryman, a blank canvas, a pencil and a whole ‘lotta hope.
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AT VANGUARD UNIVERSITY, WE’VE GOT THE PERFECT MIX — UNBEATABLE ACADEMIC TRAINING, WORLD-CLASS ARTS AND ENTERTAINMENT PROGRAMS, A BEAUTIFUL CAMPUS AND A STRONG SPIRITUAL FOUNDATION. We believe learning goes beyond the classroom and happens in the context of relationships with faculty and other students. Our professors serve as mentors inside and outside the classroom, giving students the knowledge they need and the wisdom to apply it in the real world. Visit vanguard.edu and see why at Vanguard University, we go beyond the classroom, beyond scholarship, beyond the expected. At Vanguard, your story matters.
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THE
Entrepreneur SEARCH 2013
JEFF YOKOYAMA (AKA YOKI) » Yoki’s Shop
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PRESENTS
Starter ORANGE COUNTY’s Top-Ranked Entrepreneurs Share Their Secrets to
INTERVIEWS BY: KrIStAL DOCtEr PHOTOGRAPHY BY: ANtONIO puLLANO
q: How long have you been in your role as creative entrepreneur and clothing designer, and what do those roles consist of? YOKI: I have been in the creative entrepreneur role since I started my first clothing line back in 1980. The clothing line was called MAUI and Sons, and I was 24 years old. Back in the 80s, my role as “creative entrepreneur” was to go surfing as much as I could, hang out and make and design cool surf clothes!
q: Can you take us through a typical work day in the life of Yoki? JY: Get to Yokishop at 8 am, jump right into designing and making new product along with being the pattern maker, cutter, sewer Sergio, fill our store “Yokishop” with fresh new product ... it’s sort of like the bakery concept: make fresh daily, sell to the neighborhood and tastemakers from around the world; then, wake up the next day to make all new stuff again.
q: What influenced you to choose your career path? JY: Early on (1978), I was a hair dresser at a salon in Newport Beach. This was at the beginning of the “full-service salon concept” with over 50 employees and valet parking. I met tons of the “who’s-who” in Newport Beach. By being around these people, I recognized that they all had kids about my age (20-25), and these kids were all looking for something “cool.” New Wave was happening in music, Vidal Sassoon was happening in haircuts, fashion was changing to “anything-goes,” and beach, surf, sun was the place to be! I didn’t know it at the time, but that was the beginning of my fashion design career.
q: How do you hope to change or impact your industry? JY: About eight years ago, I decided to change the way I “design, make and sell.” By “designing different,” I design from left-over fabrics found in downtown LA and from old beach towels and sweatshirts that are being discarded at the local Goodwill. By “making different,” we make clothes daily, locally at Yokishop in Newport Beach, California. By “selling different,” we sell daily and directly to the end-user.
q: Why do you think you were chosen as one of Orange County’s top 5 Entrepreneurs to Watch? JY: Good question … in recent years, by design, I have stayed away from the spotlight and focused on conservation, preservation, renewable resources and anything and everything altruist. I guess the world at present is looking for entrepreneurs that have a new approach or a new business model that will incorporate all of the above. q: for our aspiring entrepreneurs, what one
Top 3
proudest career accomplishments 1 Getting into the fashion market at the age of 24 Working in the fashion 2 market for over 38 years
piece of valuable advice would you give them? Still working in the 3 fashion world at 58 JY: Forty years ago, when I graduated from high school, I told my mom and dad that I was years old going to move to Hawaii and look for “WARM WATER.” I moved to Hawaii and surfed, worked and ended up living there for three years, some of the best times of my life. My advice: always look for the “WARM WATER” in all you do!
q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why?
JY: Phil Knight of NIKE to hear his thoughts on the future growth of NIKE. q: When you’re not changing the world at work, you are …? JY: With my family. q: Where is your favorite Orange County hangout? JY: Hakata Ramen “Shin-Sen Gumi.” I love Ramen! www.yokishop.com
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JASON SEIVERT 360 Virtual Visions q: How long have you been in your role as owner of 360 virtual visions, and what does that role consist of? JASON SEIvErt: I’ve been here since I started the company a few years ago. When the company began, I was a tireless workhorse doing all the shooting, editing, marketing, web design, graphic work, writing, SEO, sales, customer service, etc. Now, thank God, we’ve grown to the point where I can delegate much of those tasks to our team members and get some muchneeded sleep at night.
q: Can you take us through a typical work day in the life of Jason Seivert?
JS: Wow, that’s a loaded question. Keep in mind, that through this all, I’m still a full-time college student at San Diego State University, so my schedule is packed with early mornings, late nights, studying, running daily operations, administrative work, pursuing new business opportunities, expanding our company, and, of course, the much-needed glass of wine at the end of the night to wind down.
q: What influenced you to choose your career path? JS: I’ve always had a passion for photography, but let’s face it; it’s extremely competitive and not exactly a lucrative business niche. I was actually looking to buy a house when I moved to San Diego for college. Through our tireless search, I kept seeing these “360 Virtual Tours” of homes that were tiny, pixilated, low quality and extremely un-user friendly. So, long story short, I decided to use my photography knowledge and help from VPiX (an amazing software company) to develop some of the highest quality tours in the industry.
q: How do you hope to change or impact your industry? JS: It may seem a bit ambitious, but we want to take 360 Virtual Tours a standard for any business or home. Right now, when you go to a company website or Real Estate listing, you almost always see pictures of the restaurant, home, hotel or golf course, because it is standard. We would like it to be standard for them to have 360 Virtual Tours. It’s the evolution of pictures, so why not?
q: Why do you think you were chosen as one of Orange County’s top 5 Entrepreneurs to Watch? JS: Because I’m awesome! All kidding aside, I believe
my generation has lost a lot of the drive, motivation and dedication that our previous generations had. So, I think it must have been refreshing for people to see someone young, working so hard to attack his dreams with no excuses.
q: for our aspiring entrepreneurs, what one piece of valuable advice would you give them? JS: Like NIKE says, “Just do it!” I know it sounds cliché, but I’ve heard of so many amazing ideas over the years, but without action, they remain ideas. Actions truly speak louder than words, so if you believe in something – do it! The rewards are more amazing than anything you can imagine. q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why?
JS: Without hesitation, it would be Richard Branson (Founder of Virgin Group and over 400 other companies). He is the embodiment of everything an entrepreneur should be. His “work hard, play hard” attitude is remarkable, because he never lets a second go to waste and works harder than anyone, but also has more fun than anyone at the same time. He’s taught me to live by his motto: “Don’t live life to work hard, work hard to live life!”
q: When you’re not changing the world at work, you are …? KE: My only obsession is photography (and the Lakers). Other than that, I try to “diversify my portfolio.” I enjoy sports, music, hiking, snowboarding, traveling, climbing, church, bible study, surfing, camping, and occasionally, grabbing a drink with friends. True fulfillment comes from working with a non-profit called Lives of Promise, who help individual families get back on their feet while recovering from life-altering circumstances; it’s really something special to be involved with.
q: Where is your favorite Orange County hangout? KE: My house! There are a ton of places I absolutely love in Orange County – Laguna Beach, Mission Viejo Lake and any canyon (I love nature); but nothing is better than coming home and enjoying good company. www.360virtualvisions.com
Top 3
proudest career accomplishments 1 I started “Custom Shine Auto Detailing” at age 13 with $175 and some elbow grease. While everyone else my age was playing video games and going to the movies, I went door-to-door, passing out flyers after school and spent weekends detailing cars. I made a lot of money and developed the “eat what you kill” attitude that has propelled me to where I am today. 2 At age 18, I failed miserably in my second venture, “OC Pressure Washing.” I learned more from failing at this than anything else in my life. I believe everyone needs to fail once before they can truly succeed! 3 Taking the leap of faith (and financial risk) to start 360 Virtual Visions as a young college student a few years ago. Now, every day is filled with mystery and reward, and I love it!
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RYAN MOORE Restaurateur at MI CASA
Top 3
proudest career accomplishments 1 Remodeling the Burro Room (bar) at our Costa Mesa store in early 2011. We completely gutted and upgraded the bar in four days. The city of Costa Mesa was awesome to work with. 2 Opening Rancho Santa Margarita in May of 2012. I knew what I wanted to do in 2010 when I took over operations, but I didn’t envision my second store coming so quickly. 3 Being a Golden Foodie nominee for “Best Service” in 2012.
q: How long have you been in your role as restaurateur at MI CASA Costa Mesa and rancho Santa Margarita, and what does that role consist of? rYAN MOOrE: I started working in the family business after college, in 2000. I learned how to run a restaurant from my father and uncle. In 2010, my dad retired, and I took over all operations of the restaurant. I am fairly hands-on and wear many hats. I can do everything from the kitchen to the front of the house.
q: Can you take us through a typical work day in the life of ryan Moore?
rM: I’m kind of an anomaly in this business – I’m an early riser. I usually get to one of the stores by 8 am to review numbers (sales, labor, inventory, etc….) from the prior day. I’ll go over invoices, meet with my opening managers and assist with line checks and opening of the restaurant. If I have any meetings with vendors or potential vendors, they’re usually in the early afternoon. I then either head to the other store for dinner or stay put. I love this business, and in order to be successful, you have to put in the hours. My average day is 10-12 hours.
q: What influenced you to choose your career path? rM: To be honest, I swore growing up that I’d never go into the family business. After college, I didn’t have a clear path. So, I gave it a shot, and over the course of a few years, fell in love with it.
q: How do you hope to change or impact your industry? rM: I don’t plan to change or impact the restaurant industry. For me, it’s all about our guests and what my family started 40+ years ago. I want to continue the tradition of serving Sonoran-style Mexican food in a setting that is as comfortable and laid-back as your own home with a good staff that treats you like family. Essentially, I want to have six to eight MI CASA’s that feel like “mom and pops.” If in a few years, I can look at my restaurants and feel like each one has a part of the “original MI CASA on 17th” in regards to service and overall feel, I’ll be a very content man.
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q: Why do you think you were chosen as one of Orange County’s top 5 Entrepreneurs to Watch? rM: I honestly don’t know. I was humbled and honored to even be named in the same breath as the other nominees. q: for our aspiring entrepreneurs, what one piece of valuable advice would you give them?
rM: Most importantly, find something you love to do and do it better than the guy next door. Secondly, don’t be afraid to make mistakes as they are truly going to be your greatest lessons.
q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why? rM: Harry Snyder – founder of In and Out. He took a very simple concept and, in my opinion, does the quick-service burger concept as good as anyone out there. Every one of their stores puts service and consistency at the front. I would love to be able to take just a little of his knowledge and apply it to my concept as we grow.
q: When you’re not changing the world at work, you are …?
rM: I love Dodger baseball and Laker basketball. I also enjoy, although I don’t get to play as often as I’d like, golfing. Same can be said about playing poker. I’ll have plenty of time for that later on down the line.
q: Where is your favorite Orange County hangout?
rM: Since opening the new restaurant, I don’t have much free time. When I do find time to get away, I enjoy spending it with friends and family, going on hikes in Laguna Canyon, golfing, BBQ’ing and grabbing a bite to eat and catching a movie at the Irvine Spectrum or Fashion Island. www.micasa1.com
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KEVIN ELLIOTT Code Four Media
q: How long have you been in your role as owner of Code four Media, and what does that role consist of?
KEvIN ELLIOtt: I started Code Four on February 1, 2007. For the first few years, my day-to-day role was focused on the execution of projects and making sure that our fulfillment was excellent – which meant working 24-hour days, sleeping in my truck and building sign frames in my driveway on a Saturday. Today, my role has matured and expanded to overseeing our entire operation as CEO, which includes working closely with our teams, visiting all of our offices and working hard to bring onboard new and exciting clientele for our growing organization.
q: Can you take us through a typical work day in the life of Kevin Elliott?
KE: For me, every waking moment is a “work day.” With a large focus of our business being “event” driven, many of our staff work all week in order to work all weekend. Our business is fast-paced and 24/7, so much of my time is spent both in the office and on the road. My typical day consists of meetings in Hollywood, Downtown LA and ending with a late night back in the OC office, catching up on correspondence with my staff and customers.
Top 3
proudest career accomplishments 1 The first, second and third proudest accomplishments for me all relate to seeing Code Four grow and become a self-supporting entity, powered by people who have grown along with the company. Without a strong team backing me up, Code Four would not be what it is today.
q: What influenced you to choose your career path? KE: I really fell into this career, but I suppose I was destined for it. In high school, as a member of ASB, I was in charge of “media,” which essentially consisted of setting up sound systems and planning pep rallies. I never thought much of it, but look where I am now! The factors that draw me to this line of work are: 1) the diversity in the disciplines needed to succeed; 2) the ability to work with cutting-edge technology; 3) the constantly changing venues and locations, and most importantly, the opportunity it affords me to meet new people every day.
q: How do you hope to change or impact your industry? KE: This is a hard question to answer … not because I don’t have a vision of how I hope to change and impact specific industries, but more simply, because Code Four Media is comprised of a diverse set of products and services that would be considered “innovative” across a multitude of industries. Therein, lies the key, that our business unites (creative, graphics, events, video & audio) are all pushing the envelope in each of their respective verticals. In order to deliver “impact” we focus first on being a customer-centered business with a true emphasis on service and innovation through creativity and design. Our second focus is on the integration of our business units by leveraging technology and cross-training our staff in order to provide our clients with the top-quality results they’ve come to expect.
q: Why do you think you were chosen as one of Orange County’s top 5 Entrepreneurs to Watch? KE: I believe I was chosen due to my team’s involvement and creative influence over many of the large events that happen in Orange County. It also helps that many of my family and friends rallied in support and put me over the top. Thanks guys! q: for our aspiring entrepreneurs, what one piece of valuable advice would you give them? KE: Success as an entrepreneur is hard and comes at a price. Only invest time in what you love to do, and then, go for it! q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why?
KE: I’d choose President Lincoln as his leadership and communication-style was something that has always inspired me.
q: When you’re not changing the world at work, you are …? KE: Is this a trick question? I’m an entrepreneur, remember? We’re always working – even when we’re not! But when I do have some down time, I’m usually spending it with family, my pets and the love of my life, Jane.
q: Where is your favorite Orange County hangout? KE: I’m a try-new-places kind of guy. I try not to fall into any trendy traps, but instead blaze my own trail. If the weather’s right, you can usually find me next to the water somewhere. www.code4mg.com
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CARRIE WILLIAMS AND CRISTEN STAPP Owners of Kitchen Table Marketing + PR q: How long have you been in your roles as owners of Kitchen table Marketing + pr, and what do your roles consist of? CArrIE WILLIAMS: We established Kitchen Table Marketing + PR in December 2011; and, since we’re a small, lean boutique firm, and because we want to see, touch and feel everything when it comes to our clients’ businesses, being the owners of the firm entail everything from developing high-level marketing and PR strategies to clearing tables at client events.
CrIStEN StApp: Although we started this firm in 2011, Carrie and I have worked together for about four years. In my role at Kitchen Table Marketing (KTM), I manage account relations, media pitching, social media for our clients, day-to-day client relations/interactions, draft pitches, media coverage tracking, brainstorm with Carrie on brand development and unique pitch angles to make sure our clients get placed strategically in the media outlets that will get them the most traction.
q: Can you take us through a typical work day in the life of Carrie Williams and Cristen Stapp?
CW: One of the best things about what we do in our business is that every day is different. We love that there is no “typical day,” because it keeps our lives exciting, challenging, and keeps the creative and strategic juices flowing!
CS: A typical work day for me starts at about 6:30 am, checking my email from my bed. Then, answering/sending emails at my kitchen table from 7 am until about 8:30 am when I get to our office in the Cannery Village (31st street). Once I get into the office, Carrie and I usually break our day out into how we are going to service different clients. What I love most about my job is that not one day is the same. One morning, I could be prepping for a Good Day LA segment, and the next day, I could be developing a new website for a commercial real estate company. Most days, however, I draft pitches and do a ton of media outreach. If I am not sending pitches to media, I am following up with them with a new angle to get them interested. Usually we have a client meeting per day – new business or touch base with existing client. Our emailing to clients, media and each other lasts well in the evening. What I think we are known for is our timely replies and getting media the info they want as soon as possible. My biggest fear is that I am going to miss out on an opportunity for a client or that the writer will go to the next best restaurant, hotel, store, etc. – but we’ll never let that happen.
q: What influenced you to choose your career path? CW: I originally wanted to be a broadcast journalist, but the reality of having nearly no control over where I’d live during the first decade (or more) of my career as I moved up from small to bigger TV news markets soon hit me, and I decided that my training in journalism was the best preparation I could have for PR. Also, my mom was an advertising copywriter and a PR prop and my dad was a Madison Ave ad man, so they were definitely an influence. Marketing and PR is in my DNA!
CS: My career path basically belongs to Carrie Williams. I was so lucky to have met her right when I graduated college. I got my first job out of college at Coast Magazine when Carrie was editing Coast Kids Magazine. She and I hit it off immediately – she would come in to the office and check her mail from time to time, and I thought she was hilarious, cool and someone I should get to know. After I transferred from Coast to the OC Register, Carrie contacted me to join her marketing team at a new Commercial Real Estate company. I took a chance on a completely unknown industry, because I knew Carrie was on the pulse of everything and wouldn’t steer me down the wrong path. She has been my mentor through my entire working career and everything I know I owe to her. She works harder than anyone I have ever met, yet still is the best mother to her two girls and wife to her husband of almost 20 years. I feel lucky everyday that I get to have her as my partner at KTM and that I am learning the best skills in the marketing/PR industry from a 20+ year veteran of Forbes 500 PR companies. When Carrier was approached in December 2011 to pitch St. Regis Monarch Beach for their PR needs, she knew we would win the account, and when we did, that’s when KTM was born. She has confidence, courage, intelligence, and is funnier than anyone I’ve ever met. Basically, this is my love letter to Carrie Williams and how she has helped my career.
q: How do you hope to change or impact your industry? CW: When it comes to PR, I’d like to impact our industry in a couple of ways. First, I’d like to continue to see PR become more strategic – synching up PR efforts with overall brand and marketing objectives and not losing sight of those objectives in a quest to get just “any coverage.” Not all press is good press. Second, I’d like to see PR people establish better relationships with media, not only appreciating what an important role the media play for us, our clients, our world – but also being more respectful of the media and their processes, demands and understanding of what truly makes a good story …
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and only pitching good stories!
CS: By making PR/Marketing available to local businesses that need to get the word out in their own backyards about their business. We really treat each client we take on as a part of the KTM family and work hard to make sure that we get them results. I hope we are also seen as nice, friendly and genuine business women who have the best interest of the clients in mind every day.
q: Why do you think you were chosen as one of Orange County’s top 5 Entrepreneurs to Watch?
CW: We were so thrilled to be in the impressive pool of finalists! It was an honor and came as a total surprise to us. We had no idea that a client had nominated us. I think we were chosen because we have a lot of support locally (and beyond) for doing good work and for caring deeply about Carrie’s our work, our clients, our colleagues and our community.
CS: I think we were chosen because we are two women in business that are helping impact other local businesses in Orange County. Carrie and I are both from Newport Beach, so it is really great to have all of the local ties. I think people will “watch” our company because we are just getting started; and, we are going to grow and transform the look/feel of businesses through our branding, marketing and PR efforts.
q: for our aspiring entrepreneurs, what one piece of valuable advice would you give them? CW: Never be afraid to be honest – with yourself, with colleagues, and especially, with clients. Honesty is the shortest path to success.
CS: Something my dad told me when I got my first job at CDM Florist in high school – be proactive – not reactive. That means not asking what else you can do, but making yourself useful and irreplaceable at whatever job you are in. I also think people in their 20s need to work all hours – weekends, on vacations, etc. You are never going to get to where you want to be without putting in the time and effort. Nine-to-five doesn’t exist anymore, and I think being willing to give your all at times will make you very successful. q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why? CW: I’d have lunch with Katie Tamony, former editor-in-chief of sunset Magazine. Her remake of that magazine was so compelling, and to me, revived a favorite publication that had gone stale. I’d love to talk to her about that process – and pick her brain on media and marketing trends today.
q: When you’re not changing the world at work, you are …?
CW: Spending time with my family.
3 proudest career
accomplishments 1 I’m proud to have enjoyed a successful career in a field I love that allows me to have a balanced life (most of the time) where I can volunteer at my children’s schools, be there for carpool, homework and all of it. That was of paramount importance to me when I began my career – a decade before kids! 2 Founding KTM is definitely a huge accomplishment – and one that I’m proud of. To launch in the midst of a recession and to be successful right out of the gate – is an impressive achievement. 3 I’m proud to practice my craft in a way that truly benefits my clients. We go above and beyond for every client, every day, to deliver the industry’s best value on so many levels – strategy, creativity, innovation, expertise, results and an unwavering passion and commitment to our clients and their success. I firmly believe that no one does it better than we do.
CS: Spending time with my family – my husband Aaron and our pug Gary. You’ll see us taking him on walks all over Newport. We also love trying new restaurants and old favorites like Nick’s in Laguna Beach and Eat Chow in Costa Mesa.
q: Where is your favorite Orange County hangout? CW: I love Balboa Island. Growing up in Newport Beach, Balboa Island has always had a special magic for me. I love walking around the islands (both of them), taking in the views, and I love shopping on Marine Avenue. I want to live there when I retire! CS: The walking path right above the Montage in Laguna Beach is my favorite Orange County hangout. My husband proposed to me there while we were walking our pug one hot summer day in July, and it will always have a special place in my heart. Not to mention, it has a gorgeous view and great beach.
»
Cristen’s 3
proudest career
accomplishments 1 Securing the St. Regis Monarch Beach account. We were up against 10 other agencies – mostly all huge, LA-based PR firms, and we were able to win the account. We stayed positive and confident throughout the entire process, and we were able to answer every question they threw our way and came out on top. 2 Recently, we had an amazing turnout and media coverage garnered from the Love & Whiskey Grand Opening. It was really great to see such a talented husband/wife team – Sarah and Mike Dowdell – grow their business. We were able to get coverage in the LA Times and every local magazine. It felt really good knowing that all of our hard work was going to benefit their store and help their dream of making their second and largest location in Irvine a huge success. 3 Another career accomplishment would have to be being chosen as one of Orange County’s Top 5 Entrepreneurs to watch. I am so happy for our little firm that has gone from one to more than 15 clients in just a little over a year. We took a risk starting this business, but it has proven to be the best choice I have ever made. I have learned so much in such a short amount of time, and met some of the most innovative people in Orange County. I am thrilled to get the word out through this nomination about our firm and help more people in OC grow their businesses!
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»
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SCOTT RUSSO Lead Singer, Unwritten Law
NEW LIST THE VOTES ARE IN. THE PEOPLE HAVE CHOSEN... SPONSORED BY
PHOTOS TAKEN AT
SCOTT RUSSO. PHOTO BY CHRIS CHAVIRA
1640 Pomona Avenue Costa Mesa CA, 92627 www.boathousecollective.com
INTERVIEWS BY: SCOTT RUSSO OF UNWRITTEN LAW PHOTOGRAPHY BY: ANDREW JAMES ABAJIAN
“Without music, life would be a mistake.” Friedrich Nietzsche Maybe it’s the weather – the perfect combination of 70-degree days and relatively low humidity could be to blame. Maybe it’s the surroundings – a rebellion they’ve formed due to an abundance of matching houses and strip malls. Whatever the cause, the bands that are coming out of Orange County have become some of the largest musical acts from the last two decades. Bands like No Doubt, Sublime and Social Distortion were started or can be traced back to Orange County. We reached out to LOCALE Magazine’s
fan base via web and social media to determine who they believe are the next names to be added to that stellar list. After receiving over 10,000 votes, the winners were chosen and interviewed by Unwritten Law’s Lead Singer Scott Russo who led his own band on national tours while topping the charts with songs like “Seeing Red” and “Save Me.” Russo asked our Top 5 up-and-coming bands where they got their start and where they are heading. We hope you find a new favorite band. We did. | GO! 2013 Issue | 185
MOONSVILLE COLLECTIVE FORMED IN: SUMMER 2011
Drew Martin: Percussion Seth Richardson: Double Bass Dan Richardson: Dobro/slide/guitar/vocals/ songwriter Bill Bell: Fiddle Ryan Welch: Vocals/guitar/mandolin/songwriter Corey Adams: Vocal/tenor banjo/guitar/mouth harp/songwriter
MC: Some of us are retired, some of us work for the city of Irvine, and some of us make do by working independently in the arts; photography, painting, hired musicians, etc.
SOUNDS LIKE: String band country music.
Q: What cities do each of you hail from and now claim as home? MC: Half of us live in Orange County and the other half in LA County. Claim? We’re not rappers.
Q: Short and sweet. What other bands have you played with in the past? Moonsville Collective: We’ve had the privilege of sharing the stage with The White Buffalo, Donavon Frankenreiter, Restaurant, The Get Down Boys, Jeremiah Red, Robert John and the Wreck, Nicole Vaughn and Preachers Sons. Q: Do any of you have regular day jobs?
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Q: When you are thinking about the future, what thought surfaces more, success or failure?
MC: As of now, we all feel pretty good about the future.
Q: How did you come up with your band name? It seems like they might all be taken by now.
MC: There is a cemetery in Indiana called Moonsville Cemetery. Seth’s great aunt is buried there. He had this portrait of her that we’d just
stare at. Something about it grabbed us and hasn’t let go.
Q: What are the smallest and largest crowds you’ve ever played in front of? MC: Least amount of people/animals: we played in the parking lot of the San Diego Zoo, and it was just us and one giraffe sticking her head over the fence to listen. Most amount of people: we opened for The White Buffalo in Santa Ana. I’m not sure of the head count but it looked like a lot of people. It could have just been the lighting though… Q: Which modern-day band and classic band do you most admire or emulate? MC: The Richardson Family Band (aka Yo Pitzy Jug Band). Dan and his brothers Dave and Jonas have been playing music for six decades, making them both a classic and modern band.
We watch them play, and it’s effortless and timeless. A million songs people may never hear. We’re fortunate to have Dan (and his brothers on a rare occasion) in our band, and get a first-hand glimpse into the real stories, lifestyle and spirit of Old Time music (or folk, or country or Americana or whatever pop word it is being called today).
Q: What song can you shred on Guitar Hero? MC: Seriously, I only played that video game once, and I think it was in the 90s.
Q: Which singer do you pretend to be in the shower? MC: Wes Dickens, Robert John Burrison. Q: Where can we find you playing in Orange County? MC: We play everywhere
Q: Where do you eat locally when your show is over?
MC: If it’s cheap and greasy, you might find us there. Q: If we ran into you in Orange County when you’re not performing, where would we most likely be? MC: If we’re not playing in Orange County or LA, we often travel north to play with Uncle Jonas and the crew in Los Osos.
Q: What is your dream venue? MC: A large venue filled with Senior Citizens, Army Veterans and toddlers. We find the former to buy the most CD’s and tell the best stories, while the latter dance and smile like nobody’s watching.
Q: Who is your favorite band to come out of Orange County? MC: The John Wilkes Kissing Booth. Q: What is your favorite Unwritten Law song? MC: I remember that album Oz Factor, “The Legend of Johnny and Sarah” was a good tune.
Q: Your single favorite lyric you have ever heard is? MC: “She always looked good but we knew she was tired,” written by Brandon Pfaff from The Preacher’s Sons. Q: I write better when I am drunk: True or False? MC: We’ve never seen you drunk. moonsvillecollective.com info@moonsvillecollective.com
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MICHAEL SOLTANI
FORMED AS: STILOPRODUCTIONS
Michale Soltani DJ
SOUNDS LIKE: House and 80s Mash-ups Q: Short and sweet. What other bands have you played with in the past?
MICHAEL SOLTANI: I’ve played for Dr Dre, Da
Q: What song can you shred on Guitar Hero? MS: “Paranoid.” Q: Which singer do you pretend to be in the shower?
MS: Stone Temple Pilots. Q: Where can we find you playing in Orange County?
Brat, Dennis Rodman, Dog Pound, I opened for Spazmatics, Tommy Lee, Z Trip, LMFAO, Dj Dan, Ferry Corsten, Nadia Ali, David Alvarado, Swedish Egil, Bad Boy Bill, Miguel Migs, Bob Sinclair, Christopher Lawrence, Doc Martin, Steve Loria, Beej, Scooter and Level, Micro, Tony Stewert.
I’ll hit Miguel’s on 17th street.
Q: What city do you hail from and now claim
Q: If we ran into you in Orange County when
as home? MS: Tehran, Maryland, Daytona Beach, Anaheim Hills, and now Newport Beach.
Q: How did you come up with your DJ name? It seems like they might all be taken by now. MS: My friend Sara Sharif came up with the name STILO like 15 years ago. It means “style” in French and Spanish.
Q: What are the smallest and largest crowds you’ve ever DJ’d in front of?
MS: Smallest – Woody’s. Largest – the Playhouse and Vanguard in LA.
MS: Sutra, Ten, Posch, Sharkeez, Sunday Funday boat party’s on Catch 22.
Q: Where do you eat locally when your set is over?
MS: I’m trying not to eat after gigs. If I have to,
you’re not performing, where would we most likely be? MS: At the Beach.
Q: What is your dream venue? MS: The old iLounge. Q: Who is your favorite artist to come out of Orange County?
MS: Mickey Avalon. Q: Your single favorite lyric you have ever heard is?
MS: “Everybody Wang Chung Tonight!”
Q: Which modern-day artist or classic artist do you most admire or emulate?
MS: Michael Jackson
www.facebook.com/michael.soltani djmikesoltani.com
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KARATE IN THE GARAGE
what thought surfaces more, success or failure? KARATE IN THE GARAGE: Success by way of many failures.
FORMED IN: 2012.
Q: Do any of you have regular day jobs? BRIAN: Head of warranties and repairs at OC
Q: When you are thinking about the future,
based sunglass company Kaenon Polarized. Brian Chapman Lead guitar/backing vocals Tahlena Chikami Lead vocals/rhythm guitar Sam Hall Bass Brandon Lowentrout Drums
It seems like they might all be taken by now.
KARATE IN THE GARAGE: Not ours. We may or may not have gotten it from a super awesome Will Ferrell movie. Can you guess which one? Hint: John Stamos.
Landscape.
Q: What are the smallest and largest crowds you’ve ever played in front of? KARATE IN THE GARAGE: Smallest: Comic Hero University (comic book store) with eight people. Largest: The Whisky A Go Go with approximately 100 peeps.
happiness.
Q: What cities do each of you hail from and
Q: Which modern-day band and classic band
Q: Short and sweet. What other bands have
now claim as home? BRIAN: Huntington Beach,
TAHLENA CHIKAMI: For the classics: Sam
SAM: Head cashier at Barnes and Noble. BRANDON: Kung Fu instructor in training/ family gardener. TAHLENA: Administrative assistant at S&K
SOUNDS LIKE: Panda bears having sex...and
you played with in the past? SAM HALL: I was in a couple bands, but we didn’t have a name.
SAM: Huntington Beach
BRIAN CHAPMAN: Esoteric, Dragged Below,
TAHLENA: Cypress.
Cliff Drive.
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We all claim HB now.
Q: How did you come up with your band name?
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BRANDON: Westminster
do you most admire or emulate? is a total Led Zeppelin guy. Brian is all about Metallica, and Brandon is into Hendrix. I love The Who! Modern Day: Brandon really digs Alkaline Trio. Sam is inspired by Mars Volta and Flea. Brian is really inspired by Sam Hall ... and maybe Tom Morello. As for me, Jack White probably
Q: If we ran into you in Orange County when you’re not performing, where would we most likely be? KARATE IN THE GARAGE: Rehearsing at Backline in Garden Grove or out at shows. We often go see other bands together. We just hit up Musink, and it was pretty awesome.
BRIAN: “This world is what we can give,” by Pain of Salvation.
I’ve been pretending to be Pink a lot. She’s kick ass! Sometimes Lena Horne.
Q: What is your dream venue? KARATE IN THE GARAGE: The Hollywood
Q: I write better when I am drunk: True or False? KARATE IN THE GARAGE: False. We are all
Bowl ... opening for Earth, Wind and Fire.
Q: Where can we find you playing in Orange County? KARATE IN THE GARAGE: We hit up the Tiki Bar, Chain Reaction, Malones.
Q: Who is your favorite band to come out of Orange County? KARATE IN THE GARAGE: So many! Avenged Seven Fold, Sublime, Reel Big Fish, Saosin, No Doubt…
useless when we’re drunk. Most of us can’t even play our instruments drunk. Does this count as writing? Cause we’re pretty drunk ... just kidding.
has to be my guitar idol. I’ve been jamming a lot of White Stripes stuff lately.
Q: What song can you shred on Guitar Hero? SAM: Oh, easy! I was the master of anything on expert level ... and I’m not even exaggerating.”
Q: Which singer do you pretend to be in the shower?
TAHLENA: James Brown. Just kidding ... lately
Q: Where do you eat locally when your show is over?
KARATE IN THE GARAGE: The Harbor House, and Tahlena loves Dell Taco chili cheese fries!
Q: What is your favorite Unwritten Law song? KARATE IN THE GARAGE: “Rescue Me.”
BRANDON: “When safe is just a state of mind,” by Motion City Soundtrack.
TAHLENA: “In the state of mind, it’s my own private suicide,” by Green Day.
www.karateinthegarage.com www.facebook.com/karateinthegarageband @KarateITGarage
Q: Your single favorite lyric you have ever heard is? SAM: “If you want peace, prepare for war,” by Children of Bodom.
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CHEROKEE FADE FORMED IN: 2011
Erin Rose- Vocals Kevin Elliot- Vocals/guitar
SOUNDS LIKE: Leonard Cohen and Stevie Nicks had an accidental love child in the early 90s.
Q: Short and sweet. What other bands have you played with in the past?
Mesa. We actually live on the same street he was born on, and I grew up in Minneapolis. I still call it home, even though I have lived here for nine years.
Q: Where can we find you playing in Orange
Q: How did you come up with your band name?
Q: Where do you eat locally when your show is
It seems like they might all be taken by now. CF: Back home in Minneapolis, a “Cherokee Fade” is when you leave, particularly a party, without saying goodbye to anyone. There’s a good video made about us from a friend, Steven Preston, which tells our story. You should watch it on YouTube.
Q: What are the smallest and largest crowds
ERIN ROSE: Ha-ha. Cherokee Fade. I believe in
you’ve ever played in front of?
love at first sight and sound.
CF: The smallest crowd we have ever played in
KEVIN ELLIOT: 5star, Vocoderchorus, Hello Evening, Raised Under Reagan, Califictorious, The Pricks, Snakebit Drifters, Cherokee Fade, and I’m sure others I’ve forgotten.
front of happens on a daily basis in our living room with our piano and two cats. They’re our biggest fans. Huge fans! The biggest show we’ve played? Probably, somewhere on the road: Salt Lake City at The Garage, for sure.
Q: Do either of you have regular day jobs? CHEROKEE FADE: Kevin works a graveyard
Q: Which modern-day band and classic band do
shift doing home milk delivery – he’s a milk man; and I’m a freelance writer and waitress on my good days.
Q: When you are thinking about the future, what thought surfaces more, success or failure? CF: Success. Everyone’s idea of success is very different. If we can stay together and keep on writing music which we are proud of, then, I consider that a success.
Q: What cities do each of you hail from and now claim as home?
CF: Kevin was born and raised here in Costa
you most admire or emulate?
CF: Oranger, Fleetwood Mac, Leonard Cohen, Nisan Pererra and The Weary Boys are a huge influence on us. In fact, we’re putting one of their songs on our new record: “Creek Don’t Rise,” due out soon.
Q: What song can you shred on Guitar Hero? CF: Ha. None. I have never been very good with video games and Kevin likes arcade games.
County?
CF: The Kings Inn at Memphis Cafe in Costa Mesa, for sure. over?
CF: We eat before we play; otherwise the whiskey goes to my head. Memphis feeds us. We love it there.
Q: If we ran into you in Orange County when you’re not performing, where would we most likely be? CF: In our new garden or Kean Coffee.
Q: What is your dream venue? CF: Red Rocks and the Troubadour, circa 1970. Q: Who is your favorite band to come out of Orange County?
CF: 1134. Q: What is your favorite Unwritten Law song? CF: “Save Me.” Q: Your single favorite lyric you have ever heard is?
CF: “I’d rather not loose you tonight if I could lose you the next day,” by Nisan Pererra.
Q: I write better when I am drunk: True or False? CF: False. That would be a nightmare. I have a frightening grip on my language, and I’m a lousy drunk.
Q: Which singer do you pretend to be in the shower?
CF: Tim Willis for both of us.
cherokeefade.bandcamp.com
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BENEATH THE BURIED FORMED IN: 2009
Management: Secret Chief Culture Kevin Beatty – Vocals Danny Taylor – Guitar Ian Molina – Guitar Brian Cabral – Bass Josh Covarrubias - Drums
SOUNDS LIKE: Heavy, fast, melodic hard
rock/metal. Aggressive, energetic vocals, dissonant harmonized guitars, pounding bass and thunderous drums. IAN – “Sounds like magic”
BRIAN – “Awesome” DANNY – “A roundhouse kick to the face” Q: Short and sweet. What other bands have you played with in the past? BENEATH THE BURIED: Steel Panther, Bleeding Through, A Static Lullaby, Railroad to Alaska, Omaha, UnDvided, Fiction Reform, Anna Vexa, Snakepit Drifters and many more local bands around Orange County. Q: Do any of you have regular day jobs? KEVIN: Bar Manager at OC Sports Grill DANNY: Team Sports Manager for Dicks Sporting Goods IAN: Tilly’s BRIAN: Motorcycle Technician JOSH: Shipping and Receiving at JC Penny
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Q: When you are thinking about the future, what thought surfaces more, success or failure? KEVIN: Success, I am a glass half-full guy. DANNY: Definitely success. If you look back at where we started, we’ve already come such a long way. We have faced adversity and challenges and had to overcome obstacles. As long as we continue to create and write music that we love, and leave it all out on the stage when we play, then I think we will continue to find success. You are only going to get out of it what you put into it, and we do this because we love it. IAN: Success is the only thing that we are going to settle for. BRIAN: Success all day. You have to stay positive. Q: What cities do each of you hail from and now claim as home? KEVIN: Orange and Orange County. DANNY: I’ve moved around a lot. I’ve lived in Florida, New Jersey, Canada, Arizona, Washington, and now, I live here in Newport Beach. So I guess if I had to pick, just Orange County. IAN: I’ve moved around a lot, too, but I’ve been calling Huntington Beach home for the last 10 years. BRIAN: Orange County. JOSH: Tustin. Q: How did you come up with your band
name? It seems like they might all be taken by now. BB: We wanted something that sounded like a horror movie. Kevin came up with the name at the place where the most important thinking takes place: while on the toilet.
Q: What are the smallest and largest crowds you’ve ever played in front of? BENEATH THE BURIED: The smallest crowd we’ve played in front of was probably three people at a pizza parlor right by the Glass House. The most we ever played for was 900+ at the House of Blues in Anaheim. Q: Which modern-day band and classic band do you most admire or emulate? KEVIN: New band is Avenged Sevenfold. Old band is Pantera. DANNY: New band would be Thrice, Avenged Sevenfold, Slipknot, Asking Alexandria Old band would be Led Zepplin, Pink Floyd, Pantera, Guns N Roses. and Metallica. IAN: New band is Avenged Sevenfold and old band is Metallica BRIAN: New band is Lamb of God, and old band is Metallica, like the first four albums – not the new crap. JOSH: August Burns Red. Q: What song can you shred on Guitar Hero? KEVIN: Freebird, Duh.
DANNY: A little Clapton Sunshine of your Love. IAN: It’s between the Cliffs of Dover by Eric Johnson and My Curse by Killswitch Engage both on Guitar Hero 3. I used to love playing those. BRIAN: Boston’s More than a Feeling. Q: Which singer do you pretend to be in the shower? KEVIN: Corey Taylor of Slipknot. DANNY: Tim McIlrath of Rise Against. His lyrics are always stuck in my head. IAN: As of right now, Josh Gilbert from As I Lay Dying; his clean vocals on Awakened are amazing. BRIAN: Don’t really listen to music or sing in the shower, there’s too much work to be done.
Q: Where can we find you playing in Orange County? BB: You can find us playing every Tuesday night at La Cave in Newport Beach/Costa Mesa or at the Constellation Room or the House of Blues.
Q: Who is your favorite band to come out of Orange County? KEVIN: Avenged Sevenfold. DANNY: Thrice and Avenged Sevenfold. IAN: Social Distortion. BRIAN: Rage Against the Machine.
document to decay, set to capture just enough of life to catalogue the things we throw away.” IAN: “Die by my hand, I creep across the land, Killing first born man.” BRIAN: “St. Peter turns, greets with empty eyes, then turns and locks the gate.”
Q: What is your favorite Unwritten Law song? KEVIN: “Rejection’s Cold.” DANNY: “Hellborn.” IAN: “Save Me.”
Q: I write better when I am drunk: True or False? KEVIN: False, but everything sounds better when you’re drunk. DANNY: False, I can never remember anything I write. IAN: True. BRIAN: False. It’s hard enough to play drunk let alone write drunk.
Q: Your single favorite lyric you have ever heard is? KEVIN: “Respect, Walk.” DANNY: “and they taste like dead cathedrals that are crumbling beneath a weight, ten thousand jaded tourists who’ve traded in their hearts and hands for disposable cameras, set to
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Q: Where do you eat locally when your show is over? KEVIN: Flame Broiler. DANNY: Café Rio or Banzai Bowl are both pretty delicious, but Al’s New York Café might make the greatest pizza I’ve ever tasted down here. It’s unbelievable. IAN: I drink after the show. BRIAN: Whatever the closest drive-thru is. Q: If we ran into you in Orange County when you’re not performing, where would we most likely be? KEVIN: The movie theatre. DANNY: Mutt Lynch’s for their schooners of beer. IAN: Downtown Huntington Beach. BRIAN: Playing pool at a bar. Q: What is your dream venue? KEVIN: Soma in San Diego. IAN: I’ve always wanted to play on the roof a building somewhere in front of thousands of people. Ha-ha! DANNY: I have to agree with Ian on this one, a rooftop would be pretty bad-ass. But if that didn’t work, I would say the famous Fox theatre in northern California. BRIAN: HUGE.
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DIANA SURFAS SHOWS US HER CULINARY COLLECTION
WRITTEN BY: KrIStAL DOCtEr | PHOTOGRAPHED BY: NANCY vILLErE Of CruSH pHOtO StuDIOS
iana Surfas isn’t just the owner and face of Surfas Culinary District. She is the reason that this restaurant supply conglomerate has become accessible to cooks of every degree. Although her father-inlaw began the business back in 1937 as a commercial-only supply store, Diana had the idea to extend a welcome to the at-home chefs who might also like to try the new tools and tricks of the restaurant trade. So, she secretly opened the doors 36 years ago to any customer who wanted to come in, inviting them to see the new store. Three generations later, the Surfas brand has become one of the biggest in the business. “My father-in-law didn’t want the chefs shopping next to the Susie Home-makers of the world, but I did. On Saturdays, I would sneak out and put balloons on the door, and before I knew what happened, the public started wandering in! I tried to help people as best as I could. My mother is a wonderful cook and I had that desire and pleasure of good food from her, but I never expected that I’d be involved in the food business at all. It’s a surprise to me! And so what happened after I invited the public into the store was that the chefs loved the fact that they were shopping next to
q: We’re taking this tour today in order to share with our readers what an amazing resource the Surfas Culinary District can be for those who love to cook and for our amazing local chefs. How can Surfas’ tools and products translate into the home for our amateur chefs and food lovers? DIANA SurfAS: I use the products, and I don’t even consider myself a cook! I always enjoy having these items available to me. I married into the family 36 years ago, and I’ve used these items and felt that the general public would enjoy having these items in their homes, too. q: How many locations do you have? DS: We have our original location, which is in Culver City. Then, we have a little storefront in Hot Springs, Arkansas, which captures a more regional feel to what we do. And our plans are to develop a distribution center in that part of the country at some point and time.
q: there is so much more here than I even expected. It’s like culinary heaven. I’m a home cook and I can’t wait to see everything. Where do you even start? DS: Starting at the front, we have a Cheese Cave (an affinage), which is where young cheeses are aged by temperature control. Those items are not for sale. We have the fellas in the epicurean center develop the cheese in the affinage and taste it, and when it gets to its optimum age, that’s when they pull it out for sale. To my knowledge, this is the only affinage in Southern California, so it’s very unique. Our chefs have a tremendous knowledge
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people they could help while the home-cook customers were thrilled to have advice from an expert,” Surfas said. Nearly four decades later, Surfas Culinary District has transitioned from a commercial-only restaurant supply house to carrying sought-after products for home cooks, too. It has become known as one of the country’s largest, specialty food and restaurant supply stores. Surfas has it all form the end product, which can be ordered in the café to the ingredients and the knowledge in the epicurean area to the commercial staff who actually design and build restaurants, all encompassed in this one building, rightfully honing the name of “Culinary District.” So what makes Surfas Culinary District so special amongst other leading restaurant supply stores? After an enlightening two-hour tour which included trading cooking tips and ingredient secrets, we discovered it’s most certainly because of the personal attention given to each and every detail within the Surfas stores. Diana Surfas guided us through aisle after aisle of hand-picked products, revealing a connection to every single jar, bag and can upon the shelves. She concedes that every item is “something special.”
and tremendous passion for what they’re doing. They seek out unique, seasonal cheeses from small producers. We also bake our bread here as well as have it available par-baked, so you can take it home, and bake it in your own oven. Bread is a very big part of serving a wonderful meal.
buy without tasting. We try to represent different parts of the world with all of our selections. I really like to have things that are fine but also affordable. We also have some of our own brands. We have a huge variety and like to keep things very cuttingedge and very new when we’re sourcing.
q: I noticed you have a bar on one end of the store, too. Can you tell me about how that fits into the Culinary District? DS: It’s a wine and cheese bar at the end of the epicurean center, and it has a menu incorporating a selection of our cheeses and charcuteries, paired with some of our wines. In the afternoons, it’s a very popular meeting place. It’s a great place to meet after work, too. We also give you accompanying items to go with the cheese. When you’re tasting cheese that’s so unique, you really want to have the right flavors to go with it. And in this area is our catering bar. We prepare everything here, including kimchi, olives, a variety of peppers, pickles, grilled artichokes – items that all lend themselves as accessories for parties. The items change out periodically and can be used as accompaniments or ingredients.
q: If I’m a shopper coming in for the first time, I
q: Can you take me through a couple of your favorite aisles in the store? It seems there is no end to the products you market. DS: Sure. What we do is kind of cover the whole gamut from wine and beverages, cookbooks, tools to presentation, which is really important, with the boards and the marble pieces. We have a tasting table with oils and vinegars, so people can have a chance to try things they wouldn’t want to
might be a little intimidated by all of my choices for things like olive oil and vinegar. How do I find just what I’m looking for? DS: We have a staff that is very interested and passionate in food. This is not a grocery store. We are a supply house for restaurants, driven by flavors, not by labels. We might have a number of products by one manufacturer, but there are many times when we’ll have 25 or 30 labels and only carry one of them, because we only carry what we like. We also have a unique categorizing system – we organize by flavor profile, not by manufacturer. So, if I want cherry flavor for a sauce, I don’t have to look all over for the cherry options, they’re all in one location.
q: Is there a certain section of the store that’s more suited for home cooks to shop? DS: We have a lot of options for people who really want to fine-tune their cooking. I really feel like people who love to cook at home, need to think about better ingredients, and you can do that with anything. All of this came from a customer saying, “Do you know where to get…” So, I always have maybe 25 or 30 items that I’m looking for at any given time to give the customers everything they could want.
q: take me through one of your most interesting aisles. DS: Here is the spice aisle. The spices are so important, because many people are into ethnic foods today. Cooks want authentic flavors which they might have tried when they were traveling. For example, here is a pre-measured salt imported from Italy, which is used for your pasta water. We have our own taco mixes. We found that the common marketplace spices were inconsistent. We do not sell any irradiated herbs and spices under our label. It’s important to know what’s going into your products. Our buyers actually drove this sensibility. We try to put information out for people, too. We have signs in every aisle with descriptions. q: Is there anything you’re particularly proud of?
DS: One of the epicurean fellas studied in Italy, and he does all of our pasta making. He blends his own flour, uses our powders to make really interesting flavored and colored pastas. I’m also proud of our beans, which we source from all over the country. We have an heirloom pasta which was lost in the 20s, but there is a man who has now brought this back to commercial use, and it’s a beautiful pasta. We also carry a lot of unique, gluten-free options. I like our special, hand-picked peaches and pears. They all come from small producers again. We also carry the blue-foot chicken from France. Our sausages are all carefully selected and interesting, too. We have all-ready panko, soft-shelled crabs, so all you have to do is cook them. These are some of the tricks of the trade that the caterers use.
And here is my claim to fame – people think I can bake pies, but I can’t! I use our pie crusts. Our pie filling is the other trick to my pie baking, I open this jar and pour it in the crust, and it’s a pie! We have award-winning pizza dough, which we’re always out of. I’m so excited about our fruit nibs, which are a new product, too. You can use them if you make chocolate, or you can put it on baked goods or in breads or in rolls or granola or trail mixes, these are ready to go and so tasty.
q: How do you come up with the Surfas brand products? DS: We have a team of people. I think we’re the most customer-driven store that exists. Whatever they want, we come up with. q: And finally, tell me about one of your very favorite products in the store? DS: I like our serving dishes. I use our trays and boards in different shapes for coffee service to make it a little more special. I always feel that the best presentation is on a simple white plate or platter. I also have to note how much I love Stubby’s BBQ sauce, which I grew up with because it’s from my hometown in Arkansas. It’s a sweet, rich, wonderful traditional BBQ sauce. We did blind tastings with our sauces a few years ago, and this wound up being everybody’s favorite. I love BBQ. I love all of the Luxardo products, too. I think I can pick something that is my favorite from just about every shelf. www.culinarydistrict.com
tHE EXpErt NAME: DIANA SURFAS tItLE: OWNER OF SURFAS CULINARY DISTRICT
OrIgINALLY frOM: HOT SPRINGS, ARKANSAS
MOrE... Surfas Culinary District has also recently expanded into offering cooking classes and demonstrations in their own kitchen. Stacy Horn, the Culinary Events Manager and Chef Instructor, began teaching classes in March incorporating useful cooking ingredients like spices, balsamic vinegars and even risottos, which can all be purchased within the store, including the utensils with which she cooks.
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ROLLING GREENS NURSERY AND WILDFLOWER LINEN BLEND NATURE & FABRICS TO COMPOSE A WHIMSY TABLESCAPE BY: KrIStAL DOCtEr PHOTOGRAPHY BY: ANtONIO puLLANO Of LOvIN’ LIfE MuLtIMEDIA
For our Spring issue, we have put together the perfect collaboration for a statement-making table top which any fantastical hostess will covet. We have connected two of our favorite home décor stores from Costa Mesa’s hot spot for shopping and eating, South Coast Collection (SOCO), including Rolling Greens Nursery and Wildflower Linen. These local boutiques fused a few of their show pieces to create a whimsical flower fantasy table, inspiring shoppers to utilize artificial foliage, to layer fun fabric after fun fabric and to mix mis-matched seating in order to set the table for your very own version of an elegant garden party. All of the products ornamenting our Spring tablescape can be purchased at these locations.
TABLETOP PROCUREMENT DETAILS rOLLINg grEENS NurSErY’S
WILDfLOWEr LINEN’S
STYLED BY
STYLED BY
ANgELA HICKS & MEgAN SvEuM
WILDfLOWEr LINEN prESIDENt YOuNgSONg MArtIN
Castille chandelier: $1,485 Vintage iron urn: $1,750 for a pair Hand-carved and painted wooden candlesticks: $179, $225, $390 Hand-made cathedral candles: 4” x 3” for $18, 3” x 9 Д for $32.25 Vintage silverware sets, silver-plated set of 5 mixed pieces: $39.50 Napkin Rings crafted from vintage silverware: $7 Votives: $11.75 - $13.75 • Mixed artificial flowers: $5.75-$23 Laurier, engraved glass dinner plate: $27.50 Vaux-le-Vicomte dinner plate: $28.50 Vaux-le-Vicomte dessert plate: $16.50 Laurier, engraved goblet: $16.50 Carved roses goblet: $16.50 Carved roses whiskey glass: $16.50
Table Linens Underlay: Homestead Cappuccino Overlay: Russian Linen Khaki Runner: Curly Willow Organic Runner Napkins: Homestead Cappuccino Napkin Rings: Pearl Napkin Ring Chair: Gold Chiavari Chair Chair Cover: Burlap Chiavari Chair Back with Curly Willow Organic Chiavari Chair Cap Chair Pad Cover: Russian Linen Khaki
rOLLINg grEENS NurSErY 3315-A HYLAND AvENuE • COStA MESA, CA 92626 (714) 444-4025 WWW.rOLLINggrEENSNurSErY.COM 202 |
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WILDfLOWEr LINEN INC 3321 HYLAND AvENuE COStA MESA, CA 92626 (714) 241-1628 WWW.WILDfLOWErLINENS.COM
“We work so organically at Rolling Greens whether our baristas are designing an arrangement or we are re-merchandising our stores. Our inspiration for this tabletop look came from the product mix we had at hand and the beautiful linens Wildflower Linen provided. A lot of what we do at Rolling Greens is very rustic with an elegant touch. I think combining those two trends produces a very beautiful balance. I believe this look would be beautiful for a wedding or an elegant dinner party. To recreate this look choose muted linens and add the pop of color with the flowers or arrangements you choose. You can also mimic this look with our newest line of dishes and glassware and top it off with vintage silverware sets.” ~ Rolling Greens Nursery Tablescape stylists
“I was inspired by the beauty of nature’s natural settings. Following that, I wanted to translate my inspiration and capture the quintessential California lifestyle.” ~ Wildflower Linen President and Tablescape Stylist Youngsong Martin | GO! 2013 Issue | 203
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