Locale OC Sum-More 2013

SUM-MORE 2013

T R AC K FAS H I O N SOPHOMORE ATTEMPT GOES Y E ST E RY E A R F O R FIT AND FINISH LEILA THOMAS

oyster perpetual date just

rolex

oyster perpetual and datejust are trademarks.

Save more than money

“Greener” banking options for our planet Now you can reduce waste and improve your impact on the environment when you bank with Wells Fargo.

With paperless options such as Wells Fargo Online®, Wells Fargo Mobile® Banking, Online Statements, Bill Pay, Envelope-Free ATMs, and ATM e-receipts, you have the tools to easier banking and a “greener” planet. Call, click wellsfargo.com/environment, or stop by to start a conversation today.

Printed materials expire on December 31, 2013. © 2013 Wells Fargo Bank, N.A. All rights reserved. Member FDIC. (948283_08685)

Eco-chic in the Modern World.

Industry best 108 MPGe Highway rating. 2013 FIAT 500e MSRP starting at $31,800

Come in or call us at Orange Coast FIAT to reserve yours today.

Meet the all new 2014 FIAT 500L MSRP starting at $19,100.

ocfiat.com | 714-546-4511 2524 Harbor Blvd. Costa Mesa, CA 92626

1775 Newport Boulevard Suite B, Costa Mesa, CA www.winstonsjewelers.com 949.645.9000

Diamond

Liquidation!

UP TO 40% OFF

1775 Newport Boulevard Suite B, Costa Mesa, CA www.winstonsjewelers.com 949.645.9000

THE

TEAM ASHLEY HICKSON

KRISTAL DOCTER

MIKE TODD SMITH

SECRETARIAT

NORTHERN DANCER

SEA BISCUIT

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 down-to-earth, innovative magazine. For advertising, marketing, accounting, and to find out where Erik is, call LOCALE Magazine and Ashley will answer all of your questions.

A 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, blogger, stylist, nonprofit 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. A vocab vixen and grammar guru, Kristal 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.

ERIK HALE

MAN O’ WAR “And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”

– F. Scott Fitzgerald, The Great Gatsby

LOCALE is now entering its 4th Summer as a publication. What a fast ride it has been since the birth of our first issue in Orange County in July of 2010. Like the magazine, I myself am a Summer baby. I am sleepier on winter mornings but springto “like a Pop Tart” once the Summer sun, shining through my bedroom window, becomes my alarm clock. The magazine also seems to come to life each Summer. Our Summer issues are bigger, more creative and exceptionally inventive. This Sum-More issue ( a term invented to describe my desire for more Summer) contains our first foray into an entirely separate mini issue. Our Guide to The Del Mar Thoroughbred Club and the culture that surrounds it is glued inside this edition of LOCALE, near the back. As always, this entire issue was made with love and with you in mind.

8|

| SUM-MORE 2013 Issue

AMY HOOD, JENNIFER HOOD AND JULIE MACK BOYCE CITATION , WAR ADMIRAL, AFFIRMED 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.

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

GIRARD-PERREGAUX CHRONO HAWK Steel case, sapphire case back,

www.girard-perregaux.com

Girard-Perregaux automatic mechanical movement.

Hour, minute, date, chronograph.

THE

CONTRIBUTORS Orange County for most of his ADULT LIFE %D l NDS SATISFACTION IN moonlighting as an unsuccessful writer while also co-owning a small REAL ESTATE INVESTMENT l RM

EDITORS

ERIN ROSE BELAIR LIFESTYLE EDITOR NANCY VILLERE PHOTO EDITOR Nancy Villere has been a professional photographer for 18 years. Her passion for photography lies in the discovery of another human being. Her clients’ energy and excitement gives her energy, making their images a co-creation.

She is currently uncovering her purpose as a photographer through her studio work at Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and selfCONl DENCE WOMEN EXPERIENCE AFTER their sessions. www.crushphotostudios.com

Erin Rose Blacque Belair is a writer living happily in Newport Beach.

She received a Bachelor of Arts in English with a Creative Writing emphasis from the University of California, and has since spent her time traveling the world, reading endlessly and writing constantly.

You can catch all of her works in progress at www.roseblacque.com.

She loves iced tea and her black cat Belladonna.

WRITERS

STYLISTS

DOMINIQUE “NIKKI�

ROCKER

SARA ESCALANTE Ruled by the moon, Sara Escalante is a Sagittarian who wears jewelry like armor and walks with blind optimism in shoes that are way too tall. She loves words because they are not elitist. Ultimately, words are just letters, and there are only 26 of those, and elitism generally occurs after a much higher number – a fact in which she takes great comfort.

Dominique “Nikki� Rocker has resided in Orange County her entire life. Nikki loves concerts and live entertainment, which she puts into action as the Show Coordinator for the Entertainment and Tourism Club at California State University, Fullerton. Nikki is a city girl, avid READER AND CINEl LE WHO ASPIRES TO BE Almost Famous. Her favorite things include tattoos, Harry Potter and the SMELL OF BEACH BONl RE IN HER HAIR

STYLE BY F.E.A. Francisco, Eddie and Alex Barragan are three freelance fashion stylists from Orange County who collectively form Style by F.E.A. Working as a team, the Barragan brothers give clients the unique experience of having three creative minds working as one. Apart from being fascinated by all things fashion, the brothers have a genuine interest in helping others look and feel their best. www.stylebyfea.com

PHOTOS

KARLY SHIMAMOTO SOPHIE MAE

HOLLY CLINARD FASHION EDITOR Known around OC as Holly in Heels, Holly Clinard is smitten with shoes and addicted to style! Holly has earned the enviable reputation as a leading shoe blogger with her own blog, hollyinheels.com. When she’s NOT SORTING THROUGH HER m OOR TO ceiling heel closet, she’s sipping coffee, traveling the world, and listening to 90s music (sometimes all at once). Follow @hollyinheels on Twitter!

Sophie Mae is a Fashion and Event Stylist based in Orange County, California. She specializes in wardrobe and 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. www.sophiemaestyle.com and @sophiemaestyle

Michelle Slieff is a local. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, probably because it’s more available than the Hungarian cuisine she grew up on.

Michelle has been in the restaurant industry her whole life. She’s combined her two passions of food and writing and is a freelance foodie. If she’s not at the table next to you in your favorite restaurant, then she’s out cycling in the city or hiking in the forest.

KORRIE LUKEI, KAELI REED, KELSEY MOREAU OF TRIPLET LIVING

ED HALEY Ed Haley currently writes for Screenpicks.com, doing ENTERTAINMENT AND l LM REVIEWS and has been on the Hollywood l LM CRITIC CIRCUIT FOR SEVERAL YEARS A native of California residing in

12 |

MICHELLE SLIEFF

Karly is a lover of all the beauty and diversity that Orange County has to offer. She graduated from UC Irvine with a BA in English and despite the struggles that burden any liberal arts major she has a passion for words that convinces her writing will always be a worthwhile pursuit.

| SUM-MORE 2013 Issue

Kelsey, Korrie and Kaeli make up the energetic, identical triplet beauty team of ThreeLovesBeauty.com.

They have called Southern California home for over 11 years. When the style enthusiasts are not makingover the women of Orange County, YOU CAN l ND THEM SHARING THEIR expertise on beauty, fashion and of course being triplets on www.TripletLiving.com! Follow the triplets on Instagram @tripletliving

ANDREW ABAJIAN Andrew Abajian is a West Coast based editorial, ďŹ ne art wedding and lifestyle photographer and director. With a passion for editorial and romance, Andrew translates simplistic beauty into his work. Using natural light and daily surroundings to capture moments, you’ll ďŹ nd that when working with him, any opportunity can become a piece of art. www.andrewabajian.com

Part of the versatile TECHART range: the TECHART GrandGT based on the Porsche Panamera and the TECHART Magnum based on the Porsche Cayenne.

Genuine TECHART personalization for your Porsche.

Uncompromising. Available from TECHART USA.

TECHART personalization means nothing less than reflecting your inimitable personality on your Porsche Model. Uncompromising. With passion and dedication. Featuring the comforting security of genuine TECHART premium brand quality, available from TECHART USA. Whether you decide to add your personal character to your Porsche model in terms of exterior design and aerodynamics, interior refinement, wheels or the wide range of technical enhancements and powerful TECHART engine power kits – all genuine TECHART products are made in original equipment quality, backed by warranties and credible certifications that let you enjoy your individuality with peace of mind.

Contact TECHART USA today and learn more about the TECHART personalization options for your Porsche Panamera, Cayenne, 911, Cayman or Boxster.

TECHART in the United States: TECHART USA - German Tuning Corporation 1711 McGaw Avenue, Irvine, CA 92614 Toll free: (888) 510-5738, Fax: (949) 863-1944 info@techart-usa.com, http://www.techart-usa.com

Big Bang Ferrari «Carbon Red Magic».

UNICO column-wheel chronograph movement, 72-hour power reserve.

Entirely manufactured by Hublot. Carbon fi ber case with red crystal and sapphire dial. Rubber strap and black leather, interchangeable by a unique attachment.

Limited edition of 1,000 pieces.

www.hublot.com /

(+ (( & #! ) #( /

facebook.com/hublot

THE

CONTRIBUTORS

JENAVIEVE BELAIR LIFESTYLE PHOTOGRAPHER Jenavieve Belair is a curly-headed lady THAT l NDS HERSELF IN A CONSTANT STATE OF creation. She is a lifestyle and wedding photographer that possesses the ability to see the beauty in everything. www.jenavievebelair.com

DHRUMIL DESAI

TRICIA METEER

Dhrumil Desai is a fashion and beauty photographer who focuses on creating sophisticated, elegant photos. His images highlight the fashion but also develop a relationship between the viewer and the photo by having a strong character present. He created a series of photographs taken from the window seat of an airplane, which won him an award in the Fine Arts category in the 2nd National Photo Awards held by the Government of India’s Ministry of Information and Broadcasting. www.dhrumildesai.me

4RICIA -ETEER SPECIALIZES IN l NE ART AND wedding photography. She lives on a HORSE FARM IN 3AN $IEGO (ER l NE ART work can also be seen in her apparel company, Cowgirls for a Cause where a portion of all proceeds go back to horse and dog rescues in San Diego, CA. Tricia Meteer is also the exclusive wedding photographer for StylishDetails.com. www.equinoxphoto.net

MATT DOHENY

LAUREN PAWELL WEB MANAGEMENT & IT

WEB

LOVINLIFE MULTIMEDIA LovinLife Multimedia is your world travelling, commercial resource for professional photography, video productions and graphic design. Our work has been published by brands including CASIO, G-Shock, The Associated Press, Oakley, Microsoft, CBS, Fuel TV, Transworld and Nylon Fashion Magazine. Director/Producer/ Cameraman Antonio Pullano has CREATED CONTENT IN OVER l VE COUNTRIES For lifestyle and editorial photography, product and service videos and unparalleled event coverage - choose www.lovinlife.ca

Matt Doheny strives for visual excellence and creativity through the lens in which he sees the world. His journey has taken him to many places. With a lifelong passion for music (he has been playing guitar for as long has he has been shooting photos), Matt Doheny says, “Music and photography are like my two hands, always with me and on my mind.�

Lauren Pawell is the founder of Bixa Media, a digital marketing agency focused on developing an effective online presence for local companies.

She helps clients grow their businesses and implements revenue-generating online platforms. Lauren has a diverse background: an OC native who has lived and worked abroad in Spain, England, France and Belgium. When not creating groundbreaking marketing plans and awesome websites, she can be found traveling, dancing or attempting to learn a new language. www.bixamedia.com

DISTRIBUTION JEFF FARSAI Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in photography and visual communication, he quickly dove into the commercial world of photography. Since then, Jeff has photographed countless celebs, musicians and gold medal athletes all over the world. He recently started writing and directing music videos; AND IS ALSO WORKING ON A FEATURE l LM

projected to be out in 2014. www.jefffarsaiphotography.com

ADAM GENTRY Adam is a Southern-California native, a photographer and an entrepreneur. He IS PASSIONATE ABOUT PROl LING INTERESTING people whether they are a break-through ARTIST A m EDGLING STYLIST OR SIMPLY someone with a compelling story to tell. www.gentryimages.com

RICK RAMIREZ When racks run out, Rick runs in.

SORRY IN ADVANCE. Dearest Southern Californians,

It wasn’t a great idea for us to create Adult Swim Saturdays, the only Vegas-style pool scene (without the Vegas drive) that kicks off July 13. We must warn you that your local hangouts will look less appealing compared to a place filled with half-naked hot bodies sipping summer cocktails.

To make matters worse, Dive is a ridiculous dayclub spread out over a trifecta of pools like Stage Dive, the (sometimes crazy) Lazy River and SoCal’s only swim-up bar. If you’re used to sitting quietly on an alcohol-free beach, our killer DJs spinning all day may sound like a bad idea.

Shame on us for allowing three pools and 21 VIP cabanas to combine into one, slightly chaotic dance party pulsing in the heat of Southern California’s summer.

Tsk, Tsk On Us,

P.S. For more on the madness that will dominate your summers, hit us up on Facebook.

DIVEDAYCLUB.COM ADULT SWIM SATURDAYS Must be 21 or older to gamble and attend. Know When to Stop Before You Start.® Gambling Problem? Call 1-800-GAMBLER. Owned by the Rincon Band of Luiseño Indians. Managed by HCAL, LLC. ©2013, Caesars License Company, LLC.

DIVEDAYCLUB.COM ADULT SWIM SATURDAYS

21 VIP Cabanas Lazy River Swim-Up Bar Stage Pool Live DJs All Summer Long

It’s our fault your calendar just got a lot more full.

Adult Swim Saturdays launch July 13.

The Vegas-style pool party without the Vegas drive.

Must be 21 or gamble and attend. Know When To Stop Before You Start.® Gambling Problem? Call 1-800-GAMBLER. Owned by the Rincon Band of Luiseño Indians. Managed by HCAL, LLC. ©2013, Caesars License Company, LLC.

.6-5* .&%*" "35 &7&/5 7&/6& -BHVOB $BOZPO 3PBE -BHVOB #FBDI $" FYU EPSB!TFWFO EFHSFFT DPN

7JTJU XXX TFWFO EFHSFFT DPN GPS NPSF JOGPSNBUJPO

®

8&%%*/(4 13*7"5& 1"35*&4 3&$&15*0/4 $03103"5& &7&/54 #&/&'*5 ("-"4 $"5&3*/(

®

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

6 4

THERE’S ONLY ONE PLACE ON EARTH WHERE THE SUN SHINES, THE PEOPLE SIZZLE AND EVEN THE JOCKEYS ARE HOT.

CHANTAL SUTHERLAND Professional Jockey

acing R

JULY 17 - SEPT. 4 DELMARSCENE.COM

It’s Summer Shandy Season.

Leinenkugel’s® Summer Shandy® is crisp, refreshing wheat beer with natural lemonade flavor which makes it perfect for the sun-drenched days of summer.

So grab a Summer Shandy and Join Us Out Here®.

Join Us Out Here.. ©2013 Jacob Leinenkugel Brewing Co., LLC, Chippewa Falls, WI * Lager

My Perfect Day.

ORA

NGE

COUN

TY

1. Wake upp early. Out of bed like a pop-tart.

2. My OC Fiat is clean and smells like vanilla.

BEEP BEEP.

3. Drive to San Juan Capistrano for a Chai Latte 4.

5.

6.

7.

“I don’t eat pop-tarts. I eat breakfast at Haute Cakes Caffe.” -E at Hidden House Coffee.

Utilize this extra energy to hike Laguna Canyon.

Pick up girlfriend. I let her sleep in. .. . Z Z Z Z #SMART Get our bodies aligned with yoga tone at Renaissance ClubSport in Aliso Viejo.

Pop into Whole Foods for 2 SUJA Fuel, cold-pressed juices.

A

8. Time for grinds.

Pull into Hapa p J’s J for some Hapa Nachos..

9. What time is it?

Hopefully 5 somewhere.

Time for a Coors Light with a view at Avila’s El Ranchito in Laguna Beach.

YUMMY.

10. Catch C t h a homerun ball while sitting in the h Coors C Light Centerfield Bar at the Angels game. Give the ball to the closest little kid.

11. The Crow Bar & Kitchen in CdM for 1. Black Label Burger 2. Cubano for my girlfriend.

12. Drive to Harrah’s, Rincon, hit the jackpot.

13. Massage at The Pacific Waters Spa at the Hyatt Regency HB. 14. A “Salty Pear Martini” at 15. Too many drinks! Call

Restaurant.

Take me somewhere beautiful.

16. Use my jackpot winnings on the Upper Catalina Suite at Surf & Sand. Night night.

By:Erik Hale

publisher/delivery boy

KNOWLEDGE

IS A BEAUTIFUL THING

TAKING COSMETIC SURGERY & MEDICINE TO A HIGHER LEVEL Aesthetic is defined as the art and science of beauty. The Aesthetic Society is the only organization of Board-certified cosmetic plastic surgeons who are solely dedicated to perfecting cosmetic procedures of the face, nose, breast, body and skin. Soon, you will be able to share our trusted knowledge, insights and skills in a new way at SmartBeautyGuide.com: Your Expert Source for Cosmetic Surgery and Medicine.

At last—a site that will empower you to make the most intelligent decisions…and to help guide you towards a more beautiful and natural-looking appearance.

The following Aesthetic Surgeons in the Orange County and Los Angeles areas can help you reach your beauty goals:

Sanjay Grover, MD www.drgrover.com 949.759.9551 inquiry@doctorgrover.com

Daniel C. Mills MD www.danmillsmd.com 949.793.7079 team@danmillsmd.com

Al Aly, MD www.uciplasticsurgery.com 714.456.8726 mdplastic@aol.com

W. Grant Stevens, MD www.marinaplasticsurgery.com 877.298.9915 drstevens@marinaplasticsurgery.com

SMART BEAUTY GUIDE BROUGHT TO YOU BY THE AMERICAN SOCIETY FOR AESTHETIC PLASTIC SURGERY

John Gross, MD www.johngrossmd.com 626.792.1222 team@johngrossmd.com

Steven Teitelbaum, MD www.drteitelbaum.com 310.315.1121 info@drteitelbaum.com

SUM-MORE 2013 ISSUE

50 92 138

112 74

64

122

COVER FEATURE

88

28 |

| SUM-MORE 2013 Issue

PHOTO FINISH

56

42 158 166 102

78

178

144

148 Author & Illustrator Of “Home Bar Basics (And Not-So-Basics)”

EAT 38

NATIVE KNOWLEDGE

By Locals, For Locals

42

TOPLESS Our Favorite Restaurants Shine With Their Tops Down

92

SHOP EXPERT: FASHIONFLUENCER Orange County’s Most Stylish Strut Their Stuff

50

EAT EXPERT: IT’S HIP TO BE SQUARE Talking With Aron Habiger, Executive Chef Of The Crosby

102

LOCALE LOOKS Be It A Night At The Cinema Or A Round Of Pool At The Local Saloon, Dress To Impress With These Local(E) Looks

56

PANORAMA Our Nightlife Edition In Orange Co.

64

VS. FISH TACOS Culinary Throwdown: Go Fish!

74

STARTING FROM SCRATCH Andrei’s Conscious Cuisine Helps Us Divide And Conquer Their Favorite Dish

78

CHILL OUT Exploring Some Of Orange County’s Best Frozen Treats

DRINK 88

DRINK EXPERT: DAVE STOLTE Getting The Tricks Of The Trade From

SHOP

112

122

THAT’S WHAT THREE SAID A Summer Day With The Triplets In Costa Mesa PHOTO FINISH Coming Down The Stretch At Del Mar In Clothes That Turn Heads And Lenses

DO 138

FIRST TIMER’S GUIDE: Welcome to Catalina Island!

144

DO EXPERT: DJ TYLER RUSSELL Making Waves with the KX 95.3 Laguna Beach Founder

148

OMMM AWAY FROM HOME The Pearl In Laguna Shortens Your To-Do List

158

CAMP WONTWANNALEAVE Five Summertime Musts For Every Kid In Orange County

FEATURE 166

POT OF GOLD Jay Longley Defies The Odds To Find Treasure At The End Of His “Rainbow”

HOME 174

HOME EXPERT: KIM SWANKEY Gatehouse Owner Tells Us How To Spice Up A Room

178

SETTING THE TABLE Field Of Dreams

SPECIAL INSERT A GUIDE TO THE DEL MAR THOROUGHBRED CLUB

For more on culture, entertainment, food, style and design in Orange County, visit us online at www.LocaleMagazine.com

| SUM-MORE 2013 Issue | 29

Exceptional classic and exotic automobiles plus an unrivaled collection of racing memorabilia, apparel, and die-cast collectibles.

Come see what sets us apart.

1609 Pomona Ave. Costa Mesa, California 92627 (949) 612-8007 www.beverlyhillsmotorsport.com

Date Night is back!

Reserved seating In-theater dining Reclining leather seats Full bar Gourmet menu Lobby & Lounge

It all starts by selecting your seats in advance, no crowds to beat.

Next, indulge yourself in an intimate pampering experience that will redefine “Dinner and a movie” in a spoiling way.

Live the Luxury Experience, Only at Cinépolis Reserve your seats and check showtimes at:

www.CinepolisUSA.co m Reserve your seats from the comfort of your phone!

Download the Official Cinépolis épolis Luxury Cinemas App today! tod Cinépolis Laguna Niguel 32401 Golden Lantern Laguna Niguel, CA 92677

Cinépolis Rancho Santa Margarita 30632 Santa Margarita Parkway Rancho Santa Margarita, CA 92688

COVER MODEL: LEILA THOMAS $OO ULJKWV UHVHUYHG i WKH HQWLUH FRQWHQWV RI WKLV SXEOLFDWLRQ DUH SURWHFWHG E\ FRS\ULJKW 1R SDUW RI WKLV SXEOLFDWLRQ FDQ EH UHSURGXFHG VWRUHG LQ D UHWULHYDO V\VWHP RU WUDQVPLWWHG LQ DQ\ IRUPV RU E\ DQ\ PHDQV ZLWKRXW WKH H[SUHVV ZULWWHQ SULRU SHUPLVVLRQ RI WKH FRS\ULJKW RZQHU

LOCALE MAGAZINE ph: 949-436-8910 | fax: 949-682-4807 info@localemagazine.com COVER:

Photographer: Nancy Villere of Crush Photo Studios Hair & Make Up: Noel Sweeney of Hey Saylor Cosmetics Stylists: Style by f.e.a Clothing Provided by: Ted Baker, www.tedbaker-london.com Model: Leila Thomas, Agency: No Ties Management, Website: www.notiesmanagement.com

PHOTO FINISH (FASHION SPREAD):

Photographer: Nancy Villere of Crush Photo Studios Hair & Make Up: Noel Sweeney of Hey Saylor Cosmetics and Salina Santoya Stylists: Style by f.e.a Location: Del Mar Thoroughbred Club, 2260 Jimmy Durante Blvd, Del Mar, CA 92014, www.dmtc.com Clothing Provided by: Ted Baker, www.tedbaker-london.com Watches Provided by: Traditional Jewelers, www.traditionaljewelers.com & Watch Connection, www.watchconnection.com Jewelry Provided by: Charles Koll, www.charleskoll.com Models (in order of appearance, Left to Right): Caitlin Calhoun Agency: Refresh Talent Agency Website: www.refreshtalent.com Alex Svensson Agency: Refresh Talent Agency Website: www.refreshtalent.com

This month’s cover girl, Leila Thomas, is an Orange County resident and currently lives in Laguna Beach. Leila is originally from Oahu, HI and Northern California. After graduating from the University of California, Santa Barbara, Leila’s modeling career began in the swim and surf industry as she worked for brands such as Reef, Mikoh and Lolli swim. At the start of this new year, Leila signed with San Diego modeling agency No Ties. Since signing with them, she’s worked with brands such as Tillys, Sketchers and Go Jane. A true ocean lover, chances are you will spot her at the beach coves in Laguna or out in the line-up at Rockpiles or Thalia St.

Jessica Harbour Agency: ZARZAR MODELS Website: www.zarzarmodels.com Joshua Coveleski Agency: Refresh Talent Agency Website: www.refreshtalent.com Westin Chandon Agency: No Ties Management Website: www.notiesmanagement.com Joshua Nicks Agency: Refresh Talent Agency Website: www.refreshtalent.com Katelyn Byrd Agency: No Ties Management Website: www.notiesmanagement.com Tiffany Borland Leila Thomas Agency: No Ties Management Website: www.notiesmanagement.com

LOCALE LOOKS:

Photographer: Antonio Pullano of LovinLife Multimedia Stylist: Style by f.e.a & Sophie Mae Hair & Make Up: Elisa K. Wilson Locations: Cinepolis La Costa, East Village Tavern & Bowl, Saddle Ranch Chop House at the Triangle, Duffy Boats Clothing Provided By: Cedros Soles, My Sister’s

Closet, Westerly, TankFarm Clothing, Hobie Surf Shop Models listed in order from left to right.

Movie Night Forest Fischer Dylan Stallard Agency: Refresh Talent Agency Website: www.refreshtalent.com Don’t Strike Out! Amanda Pacheco Taryn Mcgrath Agency: ZARZAR MODELS Website: www.zarzarmodels.com Giddy Up! Monique Victoria Weingart Mark Morris Ashlee Vingle Agency: Refresh Talent Agency Website: www.refreshtalent.com Faddy Kasbar Sail the Night Away Stacia Stabler Agency: Refresh Talent Agency Website: www.refreshtalent.com Victoria Hall Jessica Andres Thank you to ZARZAR Modeling Agency and Refresh Talent Agency for providing models in Locale Looks.

10 Years And Counting...

Dean Pontikos loves his job. He’s been a sales associate at Fletcher Jones Motorcars, the number one MercedesBenz dealership in the U.S.*, for over 10 years now. He also loves his loyal clients for their enthusiasm for Mercedes-Benz automobiles. They, in turn, appreciate Dean’s passion for the brand, his knowledge of each model and the incredible way he makes their Mercedes-Benz dreams come true.

Next time you’re in the area, stop by Fletcher Jones Motorcars and say hello or give Dean a call at 949-718-3133.

You’ll see why Dean will be doing this for many years to come.

Experience The Fletcher Jones Difference.

Jamboree at the 73

V

949-718-3000

V

fjmercedes.com

* Nu mb e r O n e Cl a i m b a s e d o n MB U S A Ne w a n d P re - O w n e d S a l e s R e s u l t s 1 2 /3 1 /1 2 .

Z-TRIP

BONOBO

JASON BENTLEY

THE AIRBORNE TOXIC EVENT

BONNIE RAITT

Tickets now on sale Wavelengthfestival.org

Pacific Amphitheatre Bonnie Raitt, plus very special guest Keb’ Mo’ – Aug. 22 The Airborne Toxic Event with Pacific Symphony, plus Delta Spirit – Aug. 23 KCRW Presents Z-Trip and Bonobo for an Evening Curated by Jason Bentley with members of Pacific Symphony – Aug. 24 The Dark Side of the Moon: Pink Floyd tribute band Windborne performing the seminal album cover to cover with Pacific Symphony – Aug. 25

Festival of Music Presented by the all-new Mercedes-Benz CLA MEDIA SPONSOR

BOUTIQUE FURS

SHOES

LINGERIE

EVENING

CASUAL WEAR

ACCESSORIES PRIVATE STYLIST available by appointment

Crystal Cove Shopping Center 8002 East Coast Highway Newport Coast, California 92657 Women’s 949.715.1700 www.novecentofashion.com Alex and Malika proprietors

E V I N AT E G D E L W O N K } BY

LOCAL R O F , S LOCAL

JASON BOGLE

Account Development Representative Humanscale MONDAY: After a long and rough day at work, I wash away the case of the Monday’s with one-pound of Poke and an ice cold 0ACIl CO AT "EAR &LAG &ISH #O )F YOU VE GOT A BIT OF AN APPETITE

try and muscle down an Ahi burrito.

WWW BEARm AGl SHCO COM TUESDAY: Boom! Time for Great Mex! Seating is limited, but THAT S NOTHING A COUPLE SOFT TACOS CAN T l X 9OU NEED THREE PEOPLE to be affective at Great Mex: one to order food, the second to scout for seats, and the third to load up at the salsa bar. www.greatmexgrill.com WEDNESDAY: Wine Wednesdays! And Hump Day‌I typically grab a couple of bottles of vino from Hi-Time Wine Cellars and a Ho Sum Salad (to go), break out the board games and get Weird on Wine at the Bogle Homestead. www.hitimewine.net | www.hosumbistro.com THURSDAY: Lately the Observatory has been occupying my Thursday nights. I don’t want to jinx it (knock on wood), but they’ve consistently had incredible musical talent that gets everybody shaking their lady lumps. www.observatoryoc.com FRIDAY: I made it! And tonight the world is my oyster; there are a multitude of text threads that begin to inquire about the evening’s PLANS BUT l RST THINGS l RST (APPY (OUR� !ND WE RE HEADED TO NONE other than The Cannery. Happy Hour starts around 4pm, and it gets a little crowded, so plan to arrive early, lock down a home base and leave the suit coat and tie in the car‌ because it's Business Time! www.cannerynewport.com SATURDAY: Feeling pretty bad about the Laventina’s Pizza I ate AT AM SO IT S PROBABLY A GOOD IDEA TO GET SOME SORT OF PHYSICAL activity accomplished today. So, I join a relatively early group at Ra Yoga and power through a brutal but necessary class. rayoga.com | www.laventinaspizza.com SUNDAY: Wake Up‌head to Rock Harbor Church to wash away my transgressions, say hello to a few friends and hit the beach for the remainder of the day‌It has been one hell of a week! www.rockharbor.org

ALAN FREEMAN Producer - Diamond Productions

MONDAY: Let’s get the week rolling right! Start off by organizing your thoughts with a steaming cuppa java and catch or cut a deal at Starbucks in CDM, Fashion Island or Bristol and Jamboree. Later on it’s off to work, then maybe a session at Div Bar or A’s in Newport.

Late night at the Yard House is great for Happy Hour past 10pm. www.divbar.com | www.yardhouse.com | www.arestaurantnb.com TUESDAY: Tuesdays mean Tacos in Coastal SoCal. The place to connect, in my opinion, is Sol Cocina in Newport, amazing food and

38 |

| SUM-MORE 2013 Issue

S }

ROUG N DAY T H O M E B O WHERE T

crowd. Follow it up with a visit to El Ranchito on the Peninsula for allyou-can-eat tacos n’ such for $5, then late night at Blue Beet for DJ music and long-running fun. Break the Taco pattern with Comedy at the Irvine Improv – get on their mailing list and you’ll get comps and deals every week. Or head Downtown to Huntington Beach Surf City Nights for shopping and mingling every Tuesday, then prowl the DT bars. Or carnivores can savor the “All You Can Eat� Rib Night at Saddle Ranch in Costa Mesa, $20 for Fred Flintstone portions. www.hbdowntown.com | www.solcocina.com | www.avilaselranchito.com www.thebluebeet.com | www.thesaddleranch.com WEDNESDAY: A favorite lunch of excellent Cuban Fare at Bella Cuba by South Coast Plaza is sure to please – the best Restaurante #UBANO IN /# .EWPORT ,ANDING HAS SPECIAL DEALS AND TERRIl C views for Happy Hour and Sunset on Wednesdays. Happy humpy at Costa Mesa’s La Cave downstairs, an old favorite, meets the hipster scene with DJ music. Or head up the 405 to Spaghettini in Seal Beach for wine, pasta and live Jazz. www.bellacuba.com | www.spaghettini.com www.newport-landing.com | www.lacaverestaurant.com THURSDAY: 4IME TO RECHARGE #ATCH A l RST RUN l LM AT THE Starlight Theaters in the Triangle, good deals during the day.

Then prowl The Strand in downtown Huntington Beach for live music, sunset and a gorgeous setting. Later on, Mesa Lounge BY 4HE #AMP HAS TERRIl C FOOD AND CROWD THEN LATE LATE NIGHT IS happening at the Kitsch Bar where the hipsters hang for Thursday Night Sessions. Or Riptide Sushi in Mission Viejo, all you can eat Thursdays for $20 is charged and electric. www.thestrandon5th.com | www.trianglesquarecinemas.com www.mesacostamesa.com | www.kitschbar.com | www.riptidesushi.com FRIDAY: Fridays always seem to pile on the work, prepping for our events on the weekend. If I have time, I’ll catch Happy Hour AT 7ILDl SH THEN HEAD TO 4HIRTY TO MINGLE AND HEAR THE LATEST info on everyone’s weekend plans. Then over to Saddle Ranch in the Triangle, or maybe to the Harp Inn for live ‘80s music from Flashback Heart Attack, dancing and more mingling.

WWW WILDl SHSEAFOODGRILLE COM \ WWW THIRTY NB COM www.thesaddleranch.com | www.harpinn.com SATURDAY: Get up and get at it! Get those put-off chores out of THE WAY l RST THING THEN REWARD YOURSELF WITH A VISIT TO THE 3WAP -EET to purchase a few gotta-have items. Sojourn down to the Swallows Inn for an afternoon of live music and casual fun. Next is The Derby in MV for dueling pianos and dinner with lots of birthday parties and raucous behavior. Or get your Country on at The Ranch in Anaheim for a superb dinner and full-on Country music and dancin’. www.ocmarketplace.com | www.swallowsinn.com | www.derbymv.com www.theranch.com SUNDAY: Had enough yet? Or ready to start over? Take it easy in the morning, then roll over to the House of Blues Gospel Brunch near the MouseHouse. Or dress and dish it at Pelican Hill’s Brunch, OVERLOOKING THE GOLF COURSE AND THE "LUE 0ACIl C TRÊS CHIC ,ATER ON it has to be Woody’s on the Peninsula, boats coming and going and a great Sunday afternoon. The best Sunday Funday weekly wrap-up is at Sharkeez on the Newport Peninsula, SIN – Service Industry Night and Rehab party goes on until late-late. www.houseofblues.com | www.pelicanhill.com www.woodyswharf.com | www.sharkeez.neta

Y H S U N DA

IN O C

KAYLA PRINGLE Medical Aesthetician Contracted OMG OC Aesthetics

MONDAY: The day that rolls around faster than any other day of the week. I work with Sports 1 Marketing (best CEO Dave Meltzer who worked along with real life Jerry Maguire agent Leigh Steinberg).

With my focus representing Hall of Fame Quarterback Warren Moon and generating him more speaking appearances, if anyone wants a True Legend to come speak with you, you now know who to call!

I like to kick off my week healthy and positive with my Daily Bread Devotional along with my favorite Rainforest Acai Smoothie with Almond Milk from our San Clemente Local Hanson's Market. I love to end Mondays with a little tennis action. It’s a great way to get in some exercise and blow off some steam when you’re surrounded by athletes all day. My tennis partner and childhood friend Melissa Kennedy is located in Quail Hill and just great at everything she puts her mind to (also Realtor rated as one of the 21 Unstoppable Real Estate Hotshots). So if you’re in the market for your dream home, she can make your dreams come true. www.sports1marketing.com | www.hansonsmarket.com Life Style Estates Realty & Funding (Irvine) TUESDAY: A pleasant way to begin the day is on the beach trail in San Clemente right along the ocean with my baby girl CoCo, my Shih Tzu puppy. I like to call this paradise. Waves crashing, surfers catching some of the best waves at the local breaks, and it never hurts to take a pit stop off the trail and sit down at Fisherman’s for an appetizer at sunset. And, if you’re looking for the best surfboards out there, my friend Matt Biolos "Mayhem" is known to shape the best of the best Lost Surfboards right here in town. If you need some new trunks it's a must to grab some from the Lost Clothing Local surf shop Catalyst right across from the beach trail OFF 0ICO 4HEN YOU LL DEl NITELY l T IN AS A ,OCAL 9OU MIGHT EVEN CATCH Mayhem in the back shaping a board and Lost Enterprises partner Longtime friend Mike Reola handling business. Then, time to get down to business the rest of the day, seeing patients and dealing with Sports Deals. I like to end my Tuesdays by joining long time friends from the Movement called the Whosoevers (movement of PRAYER AND SUPPORT 3AINTS AND 3INNERS AT #IRCA 3HOES OFl CE IN 3AN #LEMENTE FOR A NICE LITTLE "IBLE STUDY IN A ROOM l LLED WITH ALL the latest and greatest new skateboard footwear trends.

WWW THEl SHERMANSRESTAURANT COM \ WWW CATALYSTSHOP COM www.c1rca.com WEDNESDAY: I can be found up in Newport making my patients look and feel their best, working alongside top Plastic Surgeon Dr. Boris Ackerman in the heart of Newport, off San Miguel. If you need an amazing plastic surgeon, you have the best right here in town. And when it comes to food, it's important to get the proper nutrients to keep your body and skin looking great. What I put into my body really counts these days, so the restaurant True Food across the street is a way to a Wow Wednesday – their food is great, healthy, Gluten-free and yummy for the tummy. Then, I'm back to performing the best, newest, innovative facial services on the market. Age is just a number.

You can look as young as you desire, and I have beauty tips for days in my Aesthetic room. www.doctorackerman.com | www.truefoodkitchen.com THURSDAY: Today is a San Clemente kind of day. A little hot yoga during the week is a must when feeling up for it. Also, a little trip to the San Clemente Talega Day spa doesn't hurt. A facial or massage, well I wish I could say I was receiving the treatment, but I am blessed to be able to give an amazing facial service here for the past nine and a half years. It is a great little hidden gem and a full service

spa. Then, it's time for some yummy healthy grub at the famous little health spot, Captain Mauri’s. The Bombay Melt is to die for and their homemade soup and salads you can never go wrong with. What's LIFE WITHOUT A BONl RE ON THE BEACH TO END THE DAY� )F THE WEATHER PERMITS 4 3TREET "EACH IN 3AN #LEMENTE HAS l REPITS SO END THE DAY with some s’mores and mellow music at sunset and call it a night.

WWW TALEGADAYSPA COM \ #APTAIN -AURIgS 3AN #LEMENTE \ FRIDAY: It’s nice to start the day at Mothers with a fresh smoothie or juice and a gluten-free snack; then, head into OMG OC Aesthetics in Newport. This is the best way to end the week, seeing more patients, making them feel beautiful with a great OMG Customized Facial Treatment and an injection of energy with an amazing B12 shot. This is also the day I treat myself to some anti-aging treatments.

If anyone comes in for a treatment, I’ll give you 20 percent off from me. Then, in between patients, it's time for a quick bite to eat from my favorite Greek food restaurant, Daphne's, for the best gyros in town! So, after a long Friday, it's time to relax with a great movie at the Cinepolis Luxury Cinemas full-service theatre with reclining seats. www.mothersmarket.com | www.omgskin.net | www.daphnesgreekcafe.com | www.cinepolisusa.com SATURDAY: This is always a great day to catch up with friends and family and do something entertaining. One of my favorite places to gather is at Brett’s (my bestie) ranch called Rancho Las Lomas. This is a must check out! It is an incredible family-owned resort and geological garden. To me, it is a mini Never Neverland right here in OC at the top of El Toro. Bengal tigers, zebras, alpacas and all kinds of fun critters call this place home. This place is one of a kind, and if you’re looking to host a private event, you won't want to miss out on this special private venue with a variety of Spanishstyle Casitas and everything else you can think of. I even think it’s a potential wedding reception location for when that day comes.

So after visiting the ranch for a nice little tour, BBQ and fun with friends, why stop the fun when you have the coolest biker bar ever around the corner. The legendary Cooks Corner always has great entertainment. Then, if the crew decides to put on their dancing shoes, Sutra is making it pop again these days. www.rancholaslomas.com | www.cookscorners.com | www.sutraoc.com SUNDAY: Sunday is a day of rest and relaxation and touchdowns!

Kickoff is already back. So a little visit to church, followed by a beautiful hike in Laguna at Crystal Cove and you can’t go wrong.

Then, it’s time for some healthy food. I like to stop off at the Stand Natural Food Restaurant, and then hit up The Deck for Sunset right on the beach with God's amazing nature and friends.

Stand Natural Food Restaurant (Laguna Beach) www.deckonlaguna.com

TIM DECINCES

Broker - HOM Sotheby’s International Real Estate Owner - The Beach Pit BBQ MONDAY: After a big weekend of enjoying life in Newport, gotta’ get a workout in at Pilates Plus. All the instructors are amazing and each class challenges me no matter who is leading, but my favorite instructor is Emily (her classes are so great that I had to marry her!).

The machines are perfect to challenge my body in ways I just can’t do on my own at the gym. Since I’m starting the week on a health kick, I’ll probably hit Greektown Grille for my favorite chopped salad on the planet‌and to see my buddy Jimmy, the second coolest restaurant owner in Newport. www.pilatesplusoc.com | www.greektowngrill.com TUESDAY: While most are taking advantage of Taco Tuesday, I’m shuttling my daughters from activity to activity (Orange County #LUB 6OLLEYBALL FOR THE OLDEST 0ACIl C 3OCCER #LUB OR .EWPORT Mesa softball for my middle, and my youngest does the amazing gymnastics program through the City of Costa Mesa at the Community Center. Ms. Anga, the head gymnastics instructor, is a true gem for the kids to learn from.) My go-to dinner when I’m passing by Harbor Blvd is to pick up a pizza and fresh pasta from Nick’s Pizza for the family. They have really fresh homemade pastas AND THE DOUGH IS AS CLOSE TO .9 m AVOR ) VE FOUND OUT HERE ) USUALLY do take-out from Al’s NY Pizza, my local favorite, but if I’m passing down Harbor, I have to take advantage and hit Nick’s (Roman Cucina is in the rotation too. Those guys are great!) www.costamesaca.gov | www.nickspizzapasta.com www.alsnewyorkcafe.com | www.romancucina.com WEDNESDAY: Wednesday starts with a morning class at Orange Theory. Orange Theory challenges you with interval training that gets your heart rate up and down. It really kick starts your metabolism and CHALLENGES YOUR AEROBIC l TNESS #LASS ROTATES FROM FREE WEIGHTS AND 428 BANDS TO ROWING MACHINES THE BEST TOTAL BODY l TNESS MACHINE

ever made) and a treadmill. Class is a butt kicker and when I’m done, I love to meet Emily for a great healthy breakfast at Haute Cakes if the work schedule will allow. If I’m feeling healthy, I do Mona’s breakfast of egg whites with spinach, oatmeal and fruit, and if I’m feeling like Orange Theory made me completely invincible, I’ll go with the Mexican scramble with chorizo and guacamole. After all the kids’ activities the l RST TWO NIGHTS OF THE WEEK IT IS TIME FOR A NICE PEACEFUL ROMANTIC dinner with my personal Pilates instructor and wife at Onotria. I think Chef Massimo is truly a local treasure and the best Italian Chef outside of Italy (the dude has his own vineyards in Tuscany, so you know he is legit). Everything on the menu is awesome, but believe it or not, I think his wild boar burger with oyster mushrooms on ciabatta is the best burger on the planet. Take that, burger fad joints.

WWW ORANGETHEORYl TNESS COM \ WWW HAUTECAKESCAFFE CO www.onotria.com THURSDAY: Maybe catch up with the boys with a little lunch at either Gulfstream or CafĂŠ R&D. After lunch, we try to walk around for a few minutes to enjoy the scenery and visit our friend “Cookie Emilyâ€? at Baking Betty’s kiosk. It’s kind of like a mini vacation to walk around beautiful Fashion Island for 15 minutes. In the evening, I head to the beach (gotta’ get to the beach one day a week, it’s why we live here!).

If there is a little swell, my buddies and I love to hit up 10th Street FOR SOME LATE AFTERNOON BODY SURl NG EITHER WITH THE KIDS OR WITHOUT Every time I get in the water and look back at our beautiful coast, I ask myself why I don’t do it more often. After working up our appetite with a few waves, we usually hit El Ranchito. Nothing better after some salt water down the hatch, then to back it up with some salty margis and chips and salsa! If there are no waves, a great spot to unwind is the Wine Gallery in CDM. I went to high school with the three partners, and in addition to their amazing wealth of wine knowledge, the place just has a cool vibe and there is always something fun happening, be it a tasting from a vintner that is actually in the restaurant chatting with guests or a game on the TV. www.gulfstream.com | www.hillstone.com/#/restaurants/ cafeRandD/ | www.bakingbettys.com | www.avilaselranchito.com/ corona_del.php | www.cdmwinegallery.com FRIDAY: If the sun is out, is there a better way to start the weekend than with a beer and pulled pork sandwich on the patio of Beach Pit BBQ? (Shameless self-promotion starts now.) Located right here in Costa Mesa, our little house we renovated with a real RUSTED CORRUGATED ROOl NG FROM A SHED WE SALVAGED IN 7ESTMINSTER makes you feel like you are down South‌except for that wonderful ocean breeze that tickles the leaves of our liquid amber trees and makes Friday afternoon feel like Saturday already. For dinner, I think the best restaurant in Orange County is Marche Moderne. Yes, it is in a shopping mall, but Chef Florent makes French food anyone can love. The Brussels sprout and pork belly pizza with burrata cheese is the perfect combination of savory-salty and sweet ’n creamy. The ambiance is as good as the food, and the service staff is always great at recommending an awesome glass of French wine to go with whatever you order. www.beachpitbbq.com | www.marchemoderne.net SATURDAY: There really is nothing that gives me more joy than watching my kids participate in sports. On Saturday mornings, I look forward to being at a soccer or softball tournament and watching Riley who is 10, Paige who is eight or a volleyball tournament for $ELANEY AGE )F A DATE NIGHT IS IN THE BOOKS FOR THE WEEKEND

it is back to the mall for some more great food. South Coast Plaza not only houses the best French Chef around, but Chef James Hamamori completes the triumvirate of local International Chefs (see Massimo for Italian, Florent for French). Hamamori is not just a sushi restaurant, but also an experience of tastes and textures unlike any place in the world (and I’ve even lived in Tokyo!). Don’t even think about touching a menu. When you go “omakaseâ€? style or “chef’s choiceâ€? be sure and share some sake with Chef James and your journey will be unforgettable every time. He likes to cheers you almost as much as he enjoys watching you react to each delicate dish he puts down in front of you. www.hamamorisushibar.com SUNDAY: A round of golf at Strawberry Farms takes you away from whatever went down during the week and gets you ready for the next one. The course is fantastic and can be as tough as you want, depending on what tees you choose to play from. As far as I know, it’s the only public course in OC whose fairways aren’t surrounded by houses on ANY holes. Sunday evenings are for grilling at home, watching one of our favorite family shows or sporting events with the home team. I live in the great neighborhood of Westcliff/Dover Shores and can always l ND A FRIENDLY NEIGHBOR OR MY SISTER AND HER FAMILY WHO LIVE RIGHT AROUND the corner from us to catch up and unwind with. Wash, rinse and repeat. Gotta’ get to Pilates Plus so I can eat some more next week‌ www.strawberryfarmsgolf.com

SARA CLOW CANFIELD

Trainer/Owner - Clow's Fit Personal Training MONDAY: It's Monday morning, time to work off the weekend FUN AND GET THE WEEK STARTED RIGHT WITH AM TEAM TRAINING with Clow's Fit Personal Training at Premier Fitness. A great way to line up your mind and body for the week is a yoga session at YAS on 17th St. They have plenty of yoga and spin options, I go for the 1-hour yoga for athletes, and my husband prefers the spin yoga combo. After a fun weekend, we don't feel like cooking dinner, so we head to Jack's Fusion Sushi on 17th St. Order the Maki Special, any three rolls for about $21 and a tall beer and tall sake for about $7. Make sure to try the cucumber wrapped Hawaiian Roll, it's the best!

WWW CLOWSl T COM \ WWW PREMIERl TNESSPERSONALTRAINING COM WWW GO YAS COM \ *ACKgS &USION 3USHI \ TUESDAY: Tuesdays are always a long day of training with few breaks in the morning. A late breakfast at Pancakes R Us is just WHAT ) NEED TO RECHARGE FOR THE DAY !SK FOR THE l TNESS MENU and try the spinach and egg white omelet and add avocado and broccoli with a country grain pancake on the side. The staff has been there for years and could not be friendlier. My husband lives for taco Tuesday so it's taco take-out from Great Mex. The tacos are excellent, and if you decide to eat there they have great beer specials as well. After dinner, we'll walk off the tacos with the dogs for a sunset walk around Castaways Park. The views of Newport and the Back Bay are unmatched. www.pancakesrus.com | www.greatmexgill.com WEDNESDAY: Our dogs love my mid-morning break on Wednesdays, because that means it's beach time for them. We head down to the River Jetty off PCH at the Newport/Huntington line for some fetch in the sand. Be sure to stay between the rocks since Animal Control may be watching! It's mid-week and we're looking for a happy hour outside with the game on, so we head to Aloha Grill in #OSTA -ESA (APPY HOUR IS PM AND THEY HAVE l SH AND calamari tacos, but my favorite is the chicken teriyaki stir-fry, sauce on the side. Have one of their signature Rainbow cocktails with a rum m OATER TO GET YOU THROUGH THE REST OF THE WEEK www.alohagill.com THURSDAY: One of my favorite mid-week activities is a bike ride around the Back Bay Loop Trail. It's just less than 11 miles and offers great scenery and wildlife in the middle of urban Orange County. It's almost the weekend and we're ready for a cheap night out, so we bike down to Newport Landing for the $1.50 Taco bar. While you wait for your table on the patio, head for the bar and have Michael make you a margarita. Jaime has been serving the tacos for years, make sure to take care of him!

Back Bay Loop Trail | www.newportbeachca.gov | www.newport-landing.com FRIDAY: It's Friday afternoon and I'm looking to log some beach time with a bit of exercise, so I grab a girlfriend and hop on a beach cruiser for a ride up the boardwalk to Fred's in Huntington for a great late lunch with a view. After my hubby gets home after a busy week, we love to wind down with wine tasting at Hi-Times.

Enjoy the tasting of the day or grab a card to sample of whatever is currently on tap. Either way, Todd and the crew will take care you.

Friday is also a great night to enjoy a schooner, the sunset and possibly the best bar food around at Mutt Lynch's. www.fredsmexicancafe.com | www.hitimewine.net | www.muttlynchs.com SATURDAY: It's Saturday morning, time to get the blood m OWING AND CLEAR YOUR MIND SO HEAD DOWN TO 0ADDLE 0OWER ON 15th Street for some stand up paddle boarding on the bay. Jim and Julie will set you up and give you all the instruction you need.

Don't forget to call ahead in the summer! After a great morning workout, it's time for brunch at The Porch and bottomless mimosas. I love the buttermilk pancakes, and against my wishes, MY HUSBAND GOES FOR THE FRIED CHICKEN AND WAFm ES !FTER BRUNCH we'll grab a crew for some beach volleyball or over the line. www.paddlepowerh2o.com | www.meatattheporch.com SUNDAY: A great way to cap off the weekend is on the patio at Back Bay Bistro for their Bottomless Champagne Brunch Buffet.

You can't beat the view of the Back Bay. After brunch, we'll bike across PCH and Balboa Island, cross the Ferry and head to Harborside for anther water view and an afternoon drink at the bar.

Have a Fit Week! www.backbaybistronewportbeach.com | www.harborside-pavilion.com

| SUM-MORE 2013 Issue | 39

Love where you live

Introducing Irvine’s newest Apartment Village )YHUK UL^ YLZVY[ Z[`SL SP]PUN 7YLTPLY SVJH[PVU PU [OL OLHY[ VM 6YHUNL *V\U[` 4PU\[LZ MYVT 0Y]PUL :WLJ[Y\T *LU[LY® VɈLYPUN ^VYSK JSHZZ ZOVWWPUN KPUPUN HUK LU[LY[HPUTLU[ -P]L KPZ[PUJ[ JVTT\UP[PLZ VɈLYPUN ILKYVVTZ HUK [V^UOVTLZ 7YV_PTP[` [V ILH\[PM\S VWLU ZWHJL HUK YLJYLH[PVUHS HJ[P]P[PLZ ,PNO[ WHYRZ V\[KVVY KPUPUN HYLH [OLTLK JS\IYVVTZ Ä[ULZZ JLU[LY ^P[O ZWPU YVVT TVYL

LosOlivosVillage.com 888.997.6570

®

EAT

hile Orange County never really suffers from a shortage of beautiful weather, summer serves to highlight all that is enviable about our little slice of paradise. Summer is the season in which some of Orange County’s best features are realized in spectacular fashion. For starters, there are the cloudless blue skies, uninterrupted sunshine for weeks, sand, surf and amazing people-watching. What better way to celebrate and soak up all this beauty than gathering with good company

around amazing food and drinks in the great outdoors?

We’ve scoped out six restaurants with some of the best outdoor dining spaces around. Whether you’re looking for an intimate date spot or somewhere to enjoy a casual aperitif, these restaurants don’t disappoint in the way of food and drink, and they certainly deliver when it comes to ambience. Kick up your feet, put on your shades, have your drink of choice at the ready and let us guide you to some of Orange County’s loveliest spots to dine alfresco.

WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHY BY: JEFF FARSAI

42 |

| SUM-MORE 2013 Issue

Rutabegorz Rutabegorz, located in historic Old Towne Orange, certainly one of the most charming downtown areas in Southern California, is your one-stop for all things fresh, health-conscious and delicious. Set in a historic building originally built in 1915, Rutabegorz has all the appeal of a well-loved and exquisitely-built home, including beautiful woodwork and indoor furnishings. As Veronica Comeau, the general manager, points out, “It’s comfortable, it’s unique. It’s not like you’re going to a chain restaurant where all the restaurants look the same. It’s like coming into somebody’s house here.” The patio looking out onto Glassell Street is every bit as charming with brick flooring, green umbrellas over each table and a vibe that really makes you feel like you’re relaxing outdoors among friends.

It’s comfortable with absolutely no pretensions.

Each Ruta’s location is unique in both their venue style and their offering of specials, which are informed by each location’s clientele. Ruta’s Orange offers an extensive list of specials that are healthful and full of homemade flavor. Comeau also takes cues from the large gluten-free population in Orange and includes tons of great options for those with modified diets, particularly in the dessert department.

The Super Seed Spinach Salad, one of their many gluten-free entrée options is loaded with black beans, corn, cranberries, chickpeas, a mix of pumpkin, sesame and sunflower seeds, sugar peas, carrots, tomatoes and cumbers and is served with a house-made carrot ginger dressing.

RUTABEGORZ 264 North Glassell St. Orange, CA 92866 714.633.3260 www.rutabegorz.com

The Beachcomber® Café at Crystal Cove

THE BEACHCOMBER® CAFÉ AT CRYSTAL COVE 15 Crystal Cove Newport Beach, CA 92657 949.376.6900 www.thebeachcombercafe.com

Anyone who complains that Orange County lacks any distinctive personality has never been to The Beachcomber. Opened in August 2006 and located on Crystal Cove Beach, steps away from the ocean, The Beachcomber is about as picturesque as you can get.

The patio that comprises 75 percent of the restaurant’s seating, offers a breathtaking view of the water.

We suggest you keep your eyes peeled for dolphin sightings, of which there have been many. The natural wooden chairs and tables and comfy cushioned bench seats add to the casual beach vibe. The restaurant, which is housed in one of the twenty-nine historical Crystal Cove cottages, reflects what Cottage 15 used to originally serve as, a gathering place for locals to hang out and have a good time. General Manager Chris Seevers explained it perfectly when he said, “It takes you back in time. It’s almost like we transport you on vacation, and we’re literally in your backyard.” The Beachcomber isn’t the easiest of places to find, but that just adds to the appeal. Validated parking is available in the Crystal Cove State Park lot across the street, and you can either take a shuttle down to the restaurant for a $1 each way or take a short walk through the canyon.

We recommend trekking it; you’ll pass through some beautiful scenery and through a tunnel with murals covering its sides. For all of the casual and relaxed atmosphere, The Beachcomber’s Executive Chef, Carlos Olivera, is turning out some seriously high-quality food.

Olivera is an expert at fusing Asian flavors with popular entrée items such as Bluefin tuna, creating unexpected and exciting dishes. The Beachcomber is known for their outstanding seafood entrees and fresh approach to coastal Californian cuisine. It’s no wonder that locals keep coming back for more. An ever-present favorite for the summer season are the Ahi Tuna Tacos. Freshly fried wonton taco shells are stuffed with succulent Ahi tuna, pickled cabbage and drizzled with a Sriracha aioli.

If you’re a fan of a good Bloody Mary, then you cannot miss ordering The Beachcomber’s signature Big Bad Bloody Mary. The name says it all; it’s served in a thirtytwo-ounce mason jar and comes fully equipped with a shrimp, crab claw, celery, green bean, carrot and olive garnish. Do yourself a favor and just order one.

| SUM-MORE 2013 Issue | 43

Port

Restaurant & Bar

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

“Delicious Naples Style pies and pastas at Il Dolce.”

1902 HARBOR BOULEVARD COSTA MESA, CA 92627 WWW.ILDOLCEOC.COM | 949.200.9107 FACEBOOK.COM/ILDOLCE

IL DOLCE WAS AWARDED WITH THE FOOD’S HIGHEST HONOR OF GOLDEN FOODIE AWARDS 2012 FOR

Best Pizza in Orange County

Tucked away behind the main drag in a quiet Corona del Mar neighborhood, you’ll find this hidden gem of a restaurant. Owner Ali Zadeh, who has lived in the area himself for thirty years, opened Port in January 2006 and has garnered and maintained a loyal following of patrons who love good food, great entertainment and warm service. You would have never guessed it from his natural grace as a host, but Zadeh formerly worked in the technology industry. He saw Port as a way to share his love for entertaining and serving people amazing global cuisine. Once walking into Port, you’re immediately put at ease; it could be the friendly banter Zadeh is striking up with his guests at the bar, the pleasantly dim lighting or perhaps the glow of the fireplace on the tented patio.

You’re still outdoors but the partial covering over the outdoor dining area lends an intimate feel. Placed front and center is the stage where mostly local musicians (over half of the artists call Corona del Mar High School their alma mater) can be found playing live music seven days a week. Port, open for dinner Monday through Sunday, as well as brunch on the weekends, serves an eclectic mix of European, Persian and Italian cuisine. It’s not necessarily fusion because each type of dish strives to be as authentic as possible. For example, the pasta for the Italian dishes is made in house. The gnocchi, also made in house, has the perfect amount of chew to it and is a hearty, full-flavored dish without being pasty or too heavy. The kebabs and seafood dishes are also standouts that are easily guest favorites. Port’s casual elegance and amazing nightly entertainment begs you to linger for just one more glass of wine, and Zadeh will always make you feel welcome, saying, “We want people to feel comfortable. We never rush people out of here.” When the food and company are this good, I doubt anyone will be running for the door.

PORT RESTAURANT & BAR 440 Heliotrope Ave. Corona del Mar, CA 92625 949.723.9685 www.portcdm.com

HABANA 2930 Bristol St Costa Mesa, CA 92626 714.556.0176 www.thelab.com

&

Established in 1995 by friends Jeffrey Best and Ken Jones, Habana is one of those rare spots that encompass timeless appeal. Located in The Lab (a collection of trendy shops and restaurants) a few blocks down from South Coast Plaza, you wouldn’t think to ďŹ nd such a unique and intimate spot serving up some of the area’s best Latin American-inspired comfort food. There’s no sign over the door, and you’ll probably spot the candlelit patio with its inviting open ďŹ re pit before anything else. Rob Stoffel, Habana’s general manager chocks up the allure to, “Being this neighborhood family spot. The element of discovery of this place is incredible, because people walk into the door and they’re wowed by the atmosphere. We

don’t have a sign over our door or our patio. To some people, I’m sure it’s frustrating and confusing, and to others, there’s an element of excitement to it.â€? With minimal artiďŹ cial lighting, Habana’s patio really comes alive at night, where the glow of the candles and the ďŹ replace set the perfect mood to linger over glass of Tempranillo, one of the Spanish varietals of wine that Habana highlights to complement their mix of Cuban, Caribbean and Spanish dishes like their Paella for Two or their famous Empanadas. Just ask one of the waiters, or even one of the managers, at least one can be found on any given night, to guide you through their list of Latin American wines and eats that can’t be found just anywhere.

| SUM-MORE 2013 Issue | 45

AVILA’S EL RANCHITO 1305 S. Coast Hwy Laguna Beach, CA 92651 949.376.7040 www.avilaselranchito.com

i # / M If there’s one thing to be said of Laguna Beach’s El Ranchito, it’s that owner Michael Avila, the grandson of the restaurant’s namesake, wants you to feel like his restaurant is your own personal hang out. The spot that you can come and call your own, whether you’re out with a group of family and friends or just stopping in solo for a quick drink. His passion for making people feel welcomed and comfortable is quickly translated to the vibe of the patio dining area. It’s like stepping out onto your buddy’s outdoor deck, except with comďŹ er furniture. The multiple gas heaters and ďŹ replace keep you cozy when the ocean breeze picks up and adds to the comfortable, make-yourself-at-home feel. Although El Ranchito is located right on PCH, the surrounding palms and strategically placed planters, make you think more of a tropical getaway than a busy intersection. What really keeps El Ranchito’s loyal following coming back for more are, of course, the food and drinks. Always willing to personalize the restaurant’s menu and accommodate the tastes of his guests, Avila changes up the dishes based on what people want to eat. For example, he recently added an avocado taco entrĂŠe after collaborating with a vegetarian guest, but he always remembers to maintain the integrity of his grandmother’s recipes saying, “It’s not my food, it’s my grandmother’s food. I may have twisted it this way or that way to be creative on my side, but the avors that she brought to the table, that’s what people are coming in for. That just hasn’t changed.â€? To ensure the freshness and quality of their ingredients Avila’s family owns their own produce company that delivers to each El Ranchito location Monday through Saturday. Avila is well aware that to get consistently amazing avor “it’s not just what we spice it up with, it’s also where and how the produce is grown.â€?

If you get the chance, make sure to try Mama Avila’s Soup, a wonderful rendition of chicken tortilla soup and a consistent favorite among diners.

46 |

| SUM-MORE 2013 Issue

SAPPHIRE LAGUNA 1200 S Coast Hwy #101 Laguna Beach, CA 92651 949.715.9888 www.sapphirellc.com

Eat Authentic

0 *

Sapphire’s spacious patio is situated in just the right spot which affords diners a beautiful view of the rolling ocean waves, and, if you come at the right time, a magniďŹ cent, sunset-colored sky streaked with orange and pink. It’s enough to simply sit with one of Sapphire’s specialty cocktails and take in the all the natural beauty, but those that bring their appetites are in for a treat. Executive Chef Azmin Ghahreman opened Sapphire Laguna in 2007 after ďŹ ve years as the executive chef of the illustrious St. Regis Monarch Beach Resort & Spa’s four restaurants in Dana Point. His dream was always to own his own culinary group and he’s worked hard for his success. Ghahreman earned degrees from two well-respected culinary institutions and has served as executive chef at a number of ďŹ ve diamond hotels all over the world. Ask Ghahreman which countries he’s visited and worked in, and he’ll give you a laundry list of exotic destinations.

It’s no surprise that the menu at Sapphire reects that global sensibility executed with precision and careful attention to authenticity. For those looking to relax on the patio with a drink and something to munch on, Sapphire’s Spice Plate menu is perfect. Spice plates are Ghahreman’s fresh twist on the popular small plates fad. Each dish is highlighted by spices that work to tie each component of the plate together. The calamari tacos, with a perfectly fried outer layer and the combination of the tangy coleslaw, spicy mayo and creamy avocado all wrapped in a warm corn tortilla, are particularly mouth watering. Almost everything is prepared in house from hot sauce to salad dressings and Ghahreman points out, “Even the pepper that comes to your table. It’s not ground pepper bought from a store. We pick the peppercorn, we roast them, and we crush them.â€? It’s that true labor of love that extends to the cocktail menu, too. Using fresh ingredients as well as infusing their liquor in house with spices (sometimes grown right in Ghahreman’s garden), it’s clear you won’t be getting a run of the mill margarita at Sapphire. Their version includes the exotic Buddha’s hand fruit, which they turn into a sort of marmalade that imparts a sweet, tangy citrus avor and is a far cry from any massproduced triple sec.

Serving our family recipes since 1966

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

3FTQPOTJCJMJUZ /FWFS 5BTUFE 4P (PPE

Dining

Happy Hour

&WFOUT

.BJO 4USFFU t *SWJOF $" t JOGP!BOESFJTSFTUBVSBOU DPN t XXX BOESFJTSFTUBVSBOU DPN

Locally-Sourced & Sustainably-Grown Cuisine

:LQH 'LQQHU &DOHQGHU (33 >05, +055,9: :;(9; (; ! 74

-XO\ ;YLML[OLU ;O\YZKH` 1\S` [O

$XJXVW *OH[LH\ 4VU[LSLUH -YPKH` (\N\Z[ [O

6HSWHPEHU 4HY[PU 9H` >PULY` ;O\YZKH` :LW[LTILY [O

*VTWSPTLU[HY` YV\UK [YPW [YHUZWVY[H[PVU ^P[O V\Y *\Z[VT 4LYJLKLZ :WYPU[LY ]HUZ VY SPTV»Z MVY VY TVYL WLVWSL )(:,+ 65 (=(03()030;@ 73,(:, *(33 -69 +,;(03:

PRIX FIXE MENU

3-COURSE MENU - $39 VISIT OUR WEBSITE FOR MENU SELECTIONS.

7 à ® 6*,(5-965; *64 à ® >,:; 6*,(5-965; 5,>769; ),(*/ *(

EAT

E AT E X P E R T

This is Aron Habiger WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: ADAM GENTRY

THE EXPERT NAME: ARON HABIGER TITLE: EXECUTIVE CHEF, THE CROSBY AGE: 34 ORIGINALLY FROM: Concrete, Washington (aka Hicksville, according to Chef Aron)

I

f you feel like you missed out on being a part of the cool-kid crowd when you were young, then spend a little time at the Crosby in Santa Ana. Opened five years ago by a group of five guys who met at a pool party in Vegas and discovered they were all from the same area here in Orange County, the Crosby is one of the original establishments (along with Memphis and Gypsy Den) that helped transform downtown Santa Ana into the bustling epicenter of OC for street culture, art and innovative eats.

The Crosby is the type of place that you’ll want to stay at all night, watching the crowds shift from those focused on exploring the food during dinner to bar goers who just want a good cocktail to the music lovers who want to hear the up-and-coming musicians and DJ’s that the Crosby gang procures, and everyone seems to be there to have a genuinely good time. We promise you’ll not be bored – there’s something here for everyone. Let me try to describe a few of the elements that make the Crosby one of our favorite allnight hangouts. Obscure movies are projected on the wall. Breakthrough as well as classic tunes are either spun or performed on the small corner stage.

The flower motif wallpaper – nope, they’re skulls! – will mesmerize even the

50 |

| SUM-MORE 2013 Issue

sober; and, the food and the cocktails are crazy good (not to mention the people watching). But there are a handful of exceptionally cool bars in Santa Ana now, so what keeps this place packed from open to close? We think it’s a combination of all of those things, but in particular, we’ve concluded that its Executive Chef Aron Habiger’s food.

This nerd-at-heart has been cultivating the Crosby’s menu – as well as his skills – since the day the Crosby’s doors opened. Chef Aron Habiger is exactly who you’d hope would be running the kitchen of a hip place like this. His food has always been at the forefront of the foodie scene, and he continues to reinvent his offerings to keep up with what the people want.

Chef Aron himself is artfully tatted and has gauges in his ears but wears a neatly pressed chef’s coat like those he used to admire on the old cooking shows he watched growing up. He is also super humble and adorable, not yet admitting what a feat he’s accomplished with his menu here. Well, we’re here to tell you, Chef Aron Habiger, that your food has created a buzz and that’s why we’ve chosen you as this issue’s Eat Expert.

“I really started

to get into food when I was around 12 years old, watching a lot of cooking shows on the Discovery Channel. There was just something about watching the theatrics of the big mixing bowls, perfectly pressed chef coats and tall totes; there was something very respectful about it. It was like looking at someone in uniform.” – Chef Aron Habiger

Q: At what moment in your life did you realize you wanted to be a chef?

ARON HABIGER: Cooking has been a very slowgrowing thing for me. My mom owned a catering company; and then, I really started to get into food when I was around 12 years old, watching a lot of cooking shows on the Discovery Channel.

I just started exploring and really getting into it. There was just something about watching the theatrics of the big mixing bowls, perfectly pressed chef coats and tall totes; there was something very respectful about it. It was like looking at someone in uniform. I was entranced watching things like taking an egg white turning into meringue. Around the age of 25, I started really experimenting with food, inviting friends over and throwing parties. I finally started cooking professionally about six years ago after graduating from Le Cordon Bleu when I was 29.

Q: Did your education at Le Cordon Bleu influence your style of cooking?

AH: French culinary food is the basis of so much of what we cook with – it encompasses the fundamentals. I spoke to several chefs before I made the decision to actually go to school, and I figured learning these fundamentals was the best route. There were several chefs at school that influenced me while I was there, and I still keep in touch with them. They motivated me and made me think differently; some of their words are still in my head today.

Q: What would you say your cooking style is?

Your food is so bold and beautiful.

AH: I use the best ingredients and just try to heighten them without changing them. Most of my veggies are just simply cooked with garlic, white wine, and lemon and finished with pepper. I try to make things as straight forward as possible, and I like it when food looks clean on a plate. As chefs, we speak the language of food, and we can’t go out there and explain our dishes to every single table, telling them you need to eat this with this or that with that; the plate should say everything for you. It should be as simple as eating the plate and enjoying it – it’s not rocket science.

Q: Explain how the concept of the Crosby came to life amongst you and your friends.

AH: We started out wanting to do something more simple like pizzas and sandwiches to go with the nightlife and the bar element. We were going to LA a lot, and we wanted to have a cool place in OC that didn’t have the pretention of

a huge door fee to get in. We just didn’t see why that shouldn’t be happening here, too. So, we created a really cool dinner atmosphere for multiple types of patrons from 55-year-olds who are just here to eat and out the door by 7 pm to the people who are coming in at 9 pm to have some food and stay for the nightlife.

I think it’s funny that some people have a preconceived notion of us – that we’re the cool hipster hangout, but we’re really like, just come and hang out in your jeans and t-shirts.

Q: Tell me more about the menu you offer at the Crosby. You do some pretty cool stuff with some pretty simple ingredients.

AH: I do like exotic ingredients, but I like things like brussels sprouts and asparagus, too. I’m trying to get the entire menu back to local ingredients indigenous to California. I went on a foraging trip with this guy in the Santa Ana Mountains, and I want to draw more of that into here; getting out into nature more and bringing it into the restaurant. Our plates are always changing, because we always want to give people the best, but we want to give you something straightforward.

Q: So how do you make your food fit into this kind of atmosphere? It seems like it might be difficult to get people to pay attention to the food when there’s such a cool music and bar scene here, but all I hear about is the food!

AH: I think people have become more comfortable with food lately. People also become comfortable with us after we’ve shown them our food, and they trust that our menu’s established. They’ll order something I recommend that they wouldn’t normally get, because they’ve come to know I’ll give them something that they’ll like. To me, that’s so cool. Food has grown a lot in OC in the last five years. I feel like I tried to do some things a little early. We served beef tongue and squid ink gnocchi a couple of years ago, and it didn’t go over very well, but now people are much more responsive. Sometimes I think chefs get too set in their ways, but we have to remember that this is the service industry and people have different tastes that are often changing.

Q: What are some of the dishes you’ve offered that are standouts in your book?

AH: A couple of my personal favorite dishes we’ve had on the menu are the turbo we did a while ago with a spinach puree, grapefruit gel, and crème fraiche. It was plated with sautéed

asparagus in thin strips. The dish was fresh, light and straightforward. My sous chef has come up with some really cool dishes, too. He has a duck ravioli on the menu that’s pretty rad, and a starter which is composed of several different kinds of wild mushrooms sautéed with prosciutto, thyme, pepper, cream and white wine, garnished with arugula, lemon and salt. When my chef friends come in, I always recommend the mushrooms, because it’s simple but you can still really taste what’s going on. Our lamb crusted in smoked rosemary with pumpkin seeds and a luxardo cherry reduction is also a favorite. We also don’t use any nuts here in any of our dishes. We’re totally nut free, because Phil (one of the owners) is allergic. I’ve learned to cook with candied seeds, like in the lamb dish, as an alternative.

Q: If someone has a chance to check out the Summer menu at the Crosby, what should they order?

AH: For a starter, you should try the wings.

We’ve changed them up a bit, making smoked wings that are Filipino inspired. The albacore is always a good go-to, too. It comes in fresh every day, and we break it down and cut it all ourselves. Our North Carolina baby back ribs are great, too. Even our mac and cheese got a makeover. We’ve refined and made changes to 80 percent of our menu for Summer.

Q: The Crosby gang recently opened its second establishment around the corner: The Grilled Cheese Spot. Did you have a hand in putting together that menu, too?

AH: Yes – the recipes are mine. It started with a menu item we used to have here called The Starving Artist, which was a grilled cheese with gruyere on white bread with a tomato shooter on the side – so simple. But, nine times out of ten when people would sit down at a table, you knew at least two people would order that dish. It had a huge following. So, when the space became available around the corner, the Chase family (developers in Santa Ana) approached us and asked if we’d put another concept there, because they liked what we had done for the city with the Crosby. So, we rented the space and the build-your-own grilled cheese idea came to mind. We wanted a walkup spot like in Portland or Frisco – get your food and go kind of thing. We started playing around with different cheeses and talking about the concept. Whenever we’d meet, we’d

| SUM-MORE 2013 Issue | 51

Check out the Crosby’s late night menu from 11 pm to 1 am!

sit down and say, “let’s talk about the Grilled Cheese Spot.” So that was it. We referred to it so much in those meetings as the Grilled Cheese Spot that that became its official name.

Q: So who makes all those gooey grilled cheeses?

AH: Phillip Burden who worked here at the Crosby, started out as a busser, helping me do prep on his downtime, and then eventually came into the kitchen to work with me and became my kitchen manager. He didn’t even know how to hold a knife properly when I started training him, but he’s one of those people who does everything to the best of his ability. He’s been with us for so long, so we offered him the manager position at the Grilled Cheese Spot. He’s usually the little freckly kid you see over there in the tight t-shirt. In the beginning, he and I worked on the menu, designed it, and the other guys tasted it; but, now he’s taken over and coming up with new sandwiches on his own. The recipes are mine, but my hand is pretty light over there now.

Q: What’s the best part about your job?

AH: My friends and I opened this place a few years ago, and what happened to me, is kind of unheard of. I’m living out my dream in this environment, cooking for my family and friends. All of us hang out with each other at work and also when we’re not at work. We even hang out on Sundays together. Being able to work with the people I like and being able to do the food I want is a dream.

I’m surrounded by people who are good at what they do.

Q: What has been your proudest moment as a chef?

AH: I was invited to work with the Le Fooding Event at the MOCA (Museum of Contemporary Art) in LA. The coolest, hippest, dopest spots are involved with this event. I got to work with the chef from Le Chateaubriand in Paris, which is ranked 15th in the world as a restaurant.

He has been a big hero of mine for a couple years now. I got to cook and hang with him for the weekend. I got to meet all my other French chef heroes at the three-day event, too.

Q: Okay, time for the fun FAQs your fans want to know. What’s one cooking tool that you can’t live without?

AH: My French cast iron sauté pans are the best, but I’d have to say my spoons.

I always have spoons with me. My Gray Koontz spoons are a big part of cooking. I use them for presenting ice cream or a sauce on a plate. If I have the wrong kind of spoons on the line, it really pisses me off.

Q: Is there anything that you’re afraid to cook?

AH: I’m always excited to cook something new and different. Lighter proteins, like fish, are always a challenge, though. They’re so easy to overcook, but it’s cool when you nail it perfectly.

Q: If you hadn’t opened the Crosby with your friends, what would you be doing?

52 |

| SUM-MORE 2013 Issue

AH: Before this, I used to drive radioactive medicine around in a truck.

It was f*&^%ing terrible – so, definitely not that. It would probably have to be something in the arts or music. I’m a huge fan of all the music we have come through here. Maybe in my later years, I’ll think about teaching aspiring chefs – nothing too formal, though. We have a lot of people coming into the kitchen with no experience but they really want to learn, so I try to take them under my wing. I love sharing with people what I know if they’re passionate about learning more.

Q: You seem like a pretty behind-thescenes kind of guy. Tell us something your regulars might not know about you.

AH: I’m a pretty big nerd. I totally geek out on documentaries. I could watch documentaries about ancient aliens for days. I’m also really big on trying to get out into nature as much as possible.

My other partners here go surfing, but I really love to camp and be outdoors, get away from the city. I took a vacation last year up to King’s Canyon and stayed out there for a week with no cell phone, no nothing.

Q: What local restaurants do you like to eat at?

AH: I spend quite a bit of time at the Vietnamese restaurants in Westminster.

The places over there are super fresh and super cheap. I love the broken noodle rice dishes and the little shallow teacups with shrimp custard in them.

You can get three sandwiches for $6 at Bahn Mi Saigon.

Q: With two established restaurants, does the Crosby crew have any other ventures in the future?

AH: We’re currently working on a couple of pop-ups, possibly in LA. The chef from Chateau Marmont did a popup here and we’re discussing having me do the same thing there. I’d love to do a purely sustainable concept, too, where I could totally control everything that we bring into the restaurant.

Q: Do you have any advice for our aspiring chefs to be or those just starting a new concept like you guys did five years ago?

AH: Once you find something that you can really hold onto with your heart, you will be able to succeed.

THE CROSBY SANTA ANA 400 N BROADWAY SANTA ANA, CA 92701 714.543.3543 WWW.THISISTHECROSBY.COM HOURS: SUN-THURS: 11 AM – 11 PM; FRI & SAT: 11 AM – 12 AM

THE GRILLED CHEESE SPOT 318 5TH STREET SANTA ANA, CA 92701 714.542.2235 WWW.THEGRILLEDCHEESESPOT.COM HOURS: SUN-WED: 11 AM – 8 PM; THURS-SAT: 11 AM – 11 PM

10 Years And Counting...

Dean Pontikos loves his job. He’s been a sales associate at Fletcher Jones Motorcars, the number one Mercedes-Benz dealership in the U.S.*, for over 10 years now. He also loves his loyal clients for their enthusiasm for Mercedes-Benz automobiles. They, in turn, appreciate Dean’s passion for the brand, his knowledge of each model and the incredible way he makes their Mercedes-Benz dreams come true. Next time you’re in the area, stop by Fletcher Jones Motorcars and say hello or give Dean a call at 949-718-3133. You’ll see why Dean will be doing this for many years to come.

Experience The Fletcher Jones Difference.

Jamboree at the 73

V

949-718-3000

V

fjmercedes.com

*Nu m ber On e Cla im b a se d on MB USA Ne w a nd Pre - Owne d Sa le s R e sults 12/31/12.

EAT

PANO

LAGUNA BEACH ART WALK First Thursdays of Every Month City of Laguna Beach, CA 949.683.6871 www.ямБrstthursdaysartwalk.com

56 |

| SUM-MORE 2013 Issue

CANNONS SEAFOOD GRILL 34344 St. of the Green Lantern Dana Point, CA 92629 949.496.6146

RAMA N I G HTLI FE E D ITI O N PHOTOGRAPHY BY: DHRUMIL DESAI

| SUM-MORE 2013 Issue | 57

THE CONTINENTAL ROOM 115 W Santa Fe Ave Fullerton, CA 92832 714.469.1879 www.thecontinentalroomfullerton.com

58 |

| SUM-MORE 2013 Issue

ORANGE HILL RESTAURANT 6410 E. Chapman Avenue Orange, CA 92869 714.997.2910 www.theorangehillrestaurant.com

| SUM-MORE 2013 Issue | 59

60 |

| SUM-MORE 2013 Issue

SANTA ANA CINCO DE MAYO Historic Downtown Santa Ana, CA

LA CAVE 1695 Irvine Ave Costa Mesa, CA 92627 949.646.7944 www.lacaverestaurant.com

| SUM-MORE 2013 Issue | 61

Combining the best of Mediterranean cuisine with a California f lair.

OVER 50 LOCATIONS IN CALIFORNIA, ARIZONA AND COLORADO VISIT ONE OF OUR 13 ORANGE COUNTY LOCATIONS TODAY Aliso Viejo Brea Costa Mesa Foothill Ranch Fullerton

Huntington Beach Irvine @ Alton Irvine @ Jamboree Lake Forest Newport Beach

Rancho Santa Margarita San Clemente Tustin

www.daphnes.biz

EAT

CULINARY THROWDOWN

WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS

One of the many perks of living in Southern California is the beach, and what pairs better with beach-life than tacos and beer! It’s only natural that tacos have become a part of our weekly diet with Mexico right next door to us. In fact, we locals love tacos so much we even dedicated a whole day of the week to them with Taco Tuesday! Now, when Tuesday rolls around, we get ready for the fiesta with sombreros and mustaches and head out to our favorite Tequileria for amazing tacos, but I wanted to find the best place to get the mother of all tacos: the fish taco. I spent a whole day trekking it through nine locations in search of the best, and here are the results.

Mi Casa 22322 El Paseo Rancho Santa Margarita, CA 92688 949.635.9538 www.MiCasa1.com Long time locals of Costa Mesa are familiar with the jumbo platters of Mexican meals served from this 40-year-old restaurant staple, and now, more of Orange County gets to enjoy Mi Casa’s authentic, generations-old recipes at their second location in Rancho Santa Margarita, opened a little over a year ago. They offer an extended menu here with

64 |

| SUM-MORE 2013 Issue

more available space in the kitchen. Think Ceviche and Seafood enchiladas! Mi Casa offered Senora-style Mahi Mahi fish tacos for this challenge. These tacos pack a punch with their flavors. I loved the combination of spices and its complexity within the taco; I was pleasantly surprised to finally taste a taco with a little heat. These fish tacos are topped with creamy avocado sauce, cabbage, pico de gallo and Queso Fresco.

This spot is conscious of special dietary needs and offers gluten-free options as well.

Come here to add a little spice in your life!

The also have a beautiful outdoor patio at the Rancho Santa Margarita location.

Bull Taco 1527 North El Camino Real San Clemente, CA 92672 949.361.1739 www.BullTaco.com Bull Taco is a fun place to eat, and I loved the interior! The design elements of this restaurant were just as fun as their menu.

They have a modern magazine rack on the wall, an astro-turf seating area and a coinoperated bull for the kiddos. Moving on to their fish tacos, which are always made with the featured fish of the day and topped with Queso Fresco, onions, cilantro, cabbage and Sriracha sour cream, totally won me over. The sour cream combo was like nothing I’d ever tasted. They also have taco Thursdays at this joint, which is appropriate with their againstthe-grain theme they have going on. If you can’t make it to San Clemente, they also offer catering. If you’re taking a trip farther south, then check out the other locations in Oceanside and Cardiff by the Sea.

NATIVE KNOWLEDGE: Come on Thursdays for their inauthentic exotic tacos on their special menu. Think Duck tacos!

| SUM-MORE 2013 Issue | 65

Matador Cantina 111 N. Harbor Blvd Fullerton, CA 92832 714.871.8226 www.TheMatador.com

Slapfish 19696 Beach Blvd.

Huntington Beach, CA 92648 714.963.3900 www.slapfishrestaurant.com I’ve heard great things about this place and after trying a couple of their fish tacos, I now know why. Slapfish started out as a food truck and eventually opened their brick and mortar restaurant in Huntington Beach about a year ago. Their fish tacos are amazing! Owner Chef Andrew promotes sustainable ingredients whenever possible. He’s even paired up with Huntington Beach High School and uses produce that the students farm. As a product of using sustainable produce, the menu changes such as the seasons change. So if you fall in love with an item that’s no longer featured on the menu, just call out for Chef Ruben Jaimes and see if he can still make it for you. Now let’s talk taco, the contenders were a beer-battered fried South Atlantic Hake taco and a seared Mahi Mahi taco. I loved the freshness of toppings and the seasoning on each piece of fish. Each taco was topped with an avocado herb spread, pickled red onions, lemon aioli, radishes, lemon zest and cilantro. Their menu is tons of fun with things like Chowder fries and Lobster dogs just to name a few.

Located in the historical district of downtown Fullerton, this place has charm with its old building and large booths, which seem tiny compared to the longest bar I have ever seen. It’s literally as long as a five-cabin yacht. Come for dinner to enjoy the dimly lit atmosphere. Chef Dave Dennis does Baja justice with his Mahi Mahi fish tacos. He lived in Mexico for four years, and it definitely translates to his food. He serves Baja on a plate, kicked up with quality ingredients. This spot had the best cabbage, which was lightly dressed, adding a touch of acidity to the tacos that was greatly appreciated. He also used Cotija cheese, which was a nice change of pace amongst the others.

NATIVE KNOWLEDGE: If you like spice, then ask for the salsas the cooks eat!

NATIVE KNOWLEDGE: They have a great happy hour with extremely reasonable prices, and they also have some freebies through their social media discounts. Check the media board when you come in.

Taco Nazo 121 South Beach Blvd.

La Habra, CA 90631 562.690.8078 www.TacoNazo.com When I think about fish tacos, the first thing that comes to mind is the style of tacos that Taco Nazo serves. Two corn tortillas topped with hand battered Pollock fish, cabbage, chopped tomato and drizzled with secret sauce. Taco Nazo sets the bar a little bit higher though, especially with the chile they serve on the side, it’s lightly fried (which I never would have guessed) and rolled in their secret spice blend, which has notes of lemon pepper. I could rave on and on about this chile but you should just go in and see for yourself. It’s amazing. This place has a great condiment bar with salsas, radishes, jalapenos as well as my favorite – pickled carrots.

66 |

| SUM-MORE 2013 Issue

the quiet woman

3224 pacific coast highway

cdm

640.7440

www.quietwoman.com

Bear Flag Fish Company 407 31st St Newport Beach, CA 92663 949.673.3474 www.BearFlagFishCo.com The moment you’ve all been waiting for: the winner with the best fish tacos! This place makes me so excited it’s hard to find a way to begin describing how awesome this place is, so I will start from the beginning. Bear Flag Fish Co. was named after the local family boat. I wasn’t able to meet with the owner Thomas, because he was busy on the boat, catching your next meal. Thomas is an avid fisherman who brings fresh fish to Newport Beach. His restaurant displays a case of fresh seafood to choose from at which point you then choose how you want them to make it for you. Whether it’s in a burrito, a bowl, a taco, you get the point. Obviously I went for taco style. I couldn’t decide which to try, so I basically tried them all. They offer Ahi, Albacore, Basa, Halibut, Mahi Mahi, Opah, Salmon, Sea Bass, Swordfish and Wahoo, depending on what’s in season. The Panko crusted fish tacos are really popular here, which are served with Tommy

sauce, pico and fresh cabbage. I loved the concept of this spot. I loved the involvement and sense of community with the importance of where your fish comes from, how the customer chooses how to eat it and the care of their products.

You have the choice of raw, seared, or fully cooked, but never fried.

This is the kind of place where you can literally jump out of the ocean with your board in tow and walk in wearing nothing but board shorts, and they are still down to serve you.

Bear Flag Fish Co. is a refreshing take on healthy choices with the freshest seafood around

NATIVE KNOWLEDGE: Wear sunscreen when you come, because there is usually a line out the door. And if you like a little kick, try the Diablo bowl.

El Patio Café 34226 Doheny Park Rd. Capistrano Beach, CA 92624 949.496.9074 www.ElPatioCafe.com I felt so cozy and warm in this place with its homey vibe. El Patio Café has been a local staple of Capistrano Beach for over 70 years, serving delicious fish tacos and so much more. You can’t miss it with its bright pink exterior. It all started with Lucy selling burritos in a basket at the beach to local surfers.

By the time Lucy opened El Patio, she had a strong following from the surf community. Surfers still frequent this spot today. I could sense its history when I walked in the door. Owner Jack has maintained the integrity in the food, too. The grilled Mahi tacos with toasted pepitas, cabbage, salsa and cheese were delicious. I loved the crunch from the pumpkin seeds. The Baja fried Ensenada-style tacos tasted authentic, but most of all, I loved the crunchy Halibut fish taco. This was the only location that offered a crunchy taco to me during my daylong taco excursion, and it definitely stuck out in a good way. I suggest pairing any of these with a cold Pacifico, which they have on draft.

68 |

| SUM-MORE 2013 Issue

WI

Hapa J’s 2016 South El Camino Real San Clemente, CA 92672 949.276.6657 www.HapaJs.com

NNER WI

best

FISH TACO

Hapa J’s brings something different to the table with their Hawaiian-infused dishes and decor. It’s a Hawaii-meets-Southern California local vibe with other Asian influences. Aside from the food, their die-hard fans do most of their marketing for them, talking up the joint at the laid-back, local bar. The first thing they said was, “You have to come on Tuesdays!”

Hapa J’s dedicates Tuesdays to Tacos, and they are closed most of that day to prep for their nighttime Taco Tuesday regulars, opening from 4:30 p.m. – 9:30 p.m. Come early and

NNER

bestLAS

TORTIL

still expect a line. Aunty Blanca makes fresh corn tortillas from scratch at thiss o ou event. When you get here, y you co with witth must try the Ahi Poke taco seared sesame Ahi Poke, Asian slaw with Yuza vinaigrette and Chipotle aioli. They load their tacos with plenty of fish at a super affordable price of $3.25. You can’t beat it! Pair your taco fare with an almost freezing draft pint of Primo, its Hawaii’s original beer. I seriously could eat tacos every day if I could eat them at Hapa J’s.

This place wins best tortillas, which is pretty important when it’s carrying precious cargo of delicious goodness.

You must come on Tuesdays to experience this local favorite.

Sol Cocina Visit this spot on Fridays for their Crunchy Halibut taco covered in cheese. Best crunchy Fish Taco in my book!

251 E. Pacific Coast Highway Newport Beach, CA 92660 949.675.9800 www.SolCocina.com Come here for a taste of Baja with a great view. Your arrival is an experience in and of itself, whether it’s by driving down PCH, coasting on your paddleboard or showing up in your boat. Sol Cocina offers dockside service, so I recommend picking the latter. Executive Chef Deborah Schneider features authentic Baja flavors in her fish tacos through sustainable means with a contemporary twist. I tried the Ensenada Fish Taco, the Grilled Fish Taco Zarandeado and the Fish Taco Gobernador. All were tasty, so it just depends what mood you’re in to satisfy your craving. During summer, my palate covets those fruity and spicy salsas, so my favorite was the Zarandeado taco, which featured a pineapple-cucumber salsa. Additionally, it featured a secret sauce and a roasted tomato salsa. I’m a sucker for salsas and Chef Deb delivers with over 20 fresh salsas made daily in house.

NATIVE KNOWLEDGE: We can’t wait for SOL’s little sister to open in September!

Solita Tacos & Margaritas will be opening in Huntington Beach’s Bella Terra Center, which will focus specifically on tacos, incorporating an “oakfired, Santa Maria-type grill and smoker” to produce new flavors with the same fresh produce that SOL has become known for.

Taco and Tequila Tuesday is where it’s at.

All Mexican Bottle Beers $3.50 Frozen Margarita $5.50 Skinny Margarita $6.50 Tequila Tasting Flights $12 Naked Guacamole $5.50 Ensenada Fish Tacos $2.50 Grilled Fish Tacos $3.50 | SUM-MORE 2013 Issue | 69

Q&A

INTERVIEW BY: ERIN ROSE BELAIR WITH MINGO, WING AND ED LAM OF WAHOO’S FISH TACOS Q: Why Fish Tacos?

WING LAM: Why Not? (laughs) Q: When did you have your first fish taco?

WL: I had my first fish taco probably when I was fifteen or sixteen years old, probably down in Ensenada.

Q: What is so special about your Mr. Lee’s special sauce?

WL: It’s my dad’s legacy to us, so it keeps the dream alive.

Q: What do you order when you hit one of your Wahoo’s locations?

WL: Well, you’re about to see it. I order fish, rice, beans, with a little Mr. Lee’s sauce on it. (more laughter) Q: What makes the perfect fish taco?

WL: Good, clean Wahoo that’s just simply grilled...and with a little Mr. Lee’s on top.

Q: What are the plans for the future of Wahoo’s?

WL: Just to keep growing as people want us to come to their states.

Just keep expanding and spreading the love.

Q: How does it feel to be called The Godfather of the fish taco?

WL: I think it’s kind of funny.

Q: What are your thoughts on the growing fame of the fish taco?

WL: It’s kind of like having grilled cheese sandwiches and hamburgers now, fish tacos is just the next thing.

Q: When you started this whole thing, did you have any idea how successful it would be?

WL: No, we just wanted to have one place where the brothers, the three of us, could work and go surf, and it turned out to be a lot more work than that.

Q: So what’s your favorite local surf spot?

WL: My favorite is in front of the house on 36th street.

Photo Credit: Adrian Jon Photography

Live Music Dinner Cocktails

Iva Lee’s

Restaurant & Lounge 555 N El Camino Real San Clemente Reserve Your Table & Check Out Music Calendar at: www.ivalees.com 949.361.2855

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

DECONSTRUCTED

STARTING SCRATCH Andrei’s Conscious Cuisine helps us Divide and Conquer their Favorite Dish WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHY BY: ADAM GENTRY

A

ndrei’s Conscious Cuisine & Cocktails is inconspicuously located on the corner of Jamboree and Main in Irvine right in front of a couple tall business buildings and next to the Courtyard by Marriott. Don’t let the casual façade on the outside lead you to believe there is anything less than extraordinary going on in the kitchen. Executive Chef Yves Fournier was born in Paris and is a true international traveler, working in various parts of France, Great Britain, New York and California. He has been with the restaurant since it’s opening and defines Andrei’s as being both health and environmentally conscious, emphasizing the value of the farm-to-table food movement. Needless to say, everything is meticulously put together, with the quality of ingredients and locally grown produce getting particular attention. To showcase Andrei’s fresh take on Californian cuisine, Fournier allowed us to take a peek inside his kitchen and have a first-hand look at what goes into creating a customer favorite, the Warm Octopus Salad.

Fournier starts with a fresh six-pound octopus (it looked like it could have been swimming around just hours ago) that gets cleaned and then braises overnight in a broth with a splash of white wine. It is then seasoned and marinated with ginger, thyme, lemon, coriander, chili flakes, a bay leaf and salt. Fournier shared one of his chef tips with us, telling us that he puts a wine cork in the broth to keep the octopus extremely tender. When an order comes through for the dish, the octopus gets sliced into bite-size pieces and is quickly sautéed in a bit of extra virgin olive oil with some fingerling potatoes, bell peppers, some garlic and paprika to give it a beautiful, rich color. Pieces of oven-crisped chorizo are tossed into the mix to amp up the spice and give it an incredible savory bite. Fournier then plates the salad and adds fresh cilantro leaves and drizzles a house-made Meyer lemon vinaigrette on top.

This dish may just make those who are wary of trying octopus or who’ve only experienced deep fried calamari sing a different tune.

74 |

| SUM-MORE 2013 Issue

Fournier shared

one of his chef tips with us, telling us that he puts a wine cork in the broth to keep the octopus extremely tender.

ANDREI’S CONSCIOUS CUISINE & COCKTAILS 2607 Main St. Irvine, CA 92614 949.387.8887 www.andreisrestaurant.com

THE DISH: Warm Octopus Salad.

DECONSTRUCT IT:

STEP 1

A fresh 6-POUND OCTOPUS, marinated in a broth with WHITE WINE

STEP 2 LEMON

STEP 3

The octopus gets seasoned and marinated again with

THYME

GINGER

SALT

BAY LEAF

For plating, the octopus is sliced and sautéed in OLIVE OIL with FINGERLING POTATOES, BELL PEPPERS, GARLIC and PAPRIKA

CORIANDER

STEP 4

CHILI FLAKES

Topped with CRISPY CHORIZO, CILANTRO and MEYER LEMON VINAIGRETTE

| SUM-MORE 2013 Issue | 75

Celebrate Love ,UNHNLTLU[ WHY[PLZ )YPKHS ZOV^LYZ 9LOLHYZHS KPUULYZ 7SHUUPUN `V\Y IPN KH` TLHUZ WSHUUPUN H ZLYPLZ VM L]LU[Z `V\»SS JOLYPZO MVY H SPML[PTL >O` UV[ THRL LHJO VM [OLT YLTHYRHISL PU L]LY` ^H`& ([ ;OL *HUULY` ^VYSK JSHZZ ZLY]PJL ZWLSSIPUKPUN ]PL^Z HUK PTWLJJHISL J\SPUHY` JYLH[PVUZ WYVTPZL [V THRL HU` WYL ^LKKPUN JLSLIYH[PVU UV[OPUN SLZZ [OHU VYKPUHY` *VU[HJ[ :[L]PL *Y\a MVY TVYL PUMVYTH[PVU H[ ZJY\a'JHUULY`UL^WVY[ JVT 0THNL JV\Y[LZ` VM 4LNOHU >PLZTHU 7OV[VNYHWO`

l

THE CANNERY Seafood of the Pacif ic

l

3HMH`L[[L 9K 5L^WVY[ )LHJO *( JHUULY`UL^WVY[ JVT

EAT

You Might Melt before They Do

T

he sun is shining high across Orange County in the midst of summer, your tan is rockin’, and some cold treats are in order. Plain and simple, it’s hot, and you’d like something to cool you down.

Replace that energy drink with a mid-day “pick-me-up” frozen treat. These treats are sure to keep you pedaling that beach cruiser right into sunset. No matter what city you’re adventuring in, grab a chilly treat and bask in that cooling sensation as you catch the sea mist on your sunkissed skin. Aren’t sure where to get one? We’ve done the grueling work of trying numerous delicious treats for you, and offer suggestions for different types of fancies; whether you’re health-conscious, with your family, re-living your childhood or the hostess with the most-tess, pick one of these places to feature your next frozen indulgence.

WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHY BY: DHRUMIL DESAI MODEL: FAITH @ OTTO MODELS MAKEUP: ALEX TRAN HAIR: MICHAEL BUI STYLIST: RACHEL POLLEN ASSISTANT STYLIST: RAVEN ROBERTS

78 |

| SUM-MORE 2013 Issue

modern pop Modern Pop’s Popsicles are the kind of popsicles you could eat for breakfast… seriously! They are made with fresh fruit and herbs, and when sweetened, they only use agave or honey. I’ll let you in a on a little secret: each one is under 60 calories so don’t hesitate to try more than one! The Mango Mint flavor was my favorite. I loved the texture that the real pieces of mango gave to the treat, and the after-taste of the mint was a nice farewell. Julie and Brad Podolec are creators and co-owners of this scrumptious Popsicle. Their inspiration for this business venture was California and their son, who survived teething by sucking on these healthy pops. These treats are tasty for all ages! Look for Julie on the patio of Pottery Place off PCH and Brooks St. in Laguna with her retrofitted freezer. As Julie puts it, it’s “a new twist on an old classic.” They also offer catering for special events, so check out their website for more info.

Laguna Beach, CA www.themodernpop.com

Marko’s Frozen Treats Marko Petkovic is a one-man show for Marko’s Treats.

You can find him cruising Long Beach on his tricycle, selling traditional ice cream novelties like those from when you were tiny. The Tweety Bird bar was even better than I remembered as a child. This treat had a semi soft texture with fun gumball eyes to eat toward the end. The best part, aside from its nostalgic flavor, was the nostalgic prices with each treat ranging in price from $1 to $3. Marko bikes roughly over twenty miles to bring us ice cream on a hot summer day; he even juggles too! Check out his web site so you can locate him via GPS. On the street you can’t miss him, he wears a different variation of colorful glasses each day, and his bike is topped with a huge umbrella.

Marko is available for private parties and catering.

Did you know he DJ’s, too?

714.723.1455 www.Markostreats.com

Turn your Popsicle into a cocktail with Marko’s Recipes!

Markozi « 2 oz Absolut Mango Vodka « 1.5 Triple Sec « Sweet & Sour Rim the Glass with your choice of Pico Sitos Mexican fruit candy (available at many ice cream trucks).Garnish with mango Popsicle (Also try one with Strawberry!)

Markorita « 2 oz. Tequila « 1.5 Triple Sec « Sweet & Sour Rim the Glass with Limon 7 Mexican candy salt. Then garnish with Lime Popsicle (Be sure to taste the Popsicle as it eventually dissolves, the tequila and salt candy adds great flavor to the Popsicle.)

| SUM-MORE 2013 Issue | 79

RUBY’S DINER LAGUNA BEACH 30622 Coast Highway Laguna Beach, CA 92651 949.497.7829 RUBY’S SHAKE SHACK 7703 E. Coast Hwy. Newport Coast, CA 92657 949.464.0100 www.Rubys.com

Ruby’s Diner and Shake Shack Milkshakes are a staple for hot summers, and the rest of the year, we search for an excuse to get one of these into our hands. Ruby’s Diner is a destination location for families, because it offers something for everyonespecifically within the milkshake family. These sweet shakes come in two sizes: kid size and adult, but word to the wise, adults can get a kid size, too! Shoot for the small if you expect to finish your burger with those endless fries.

With over 20 shake flavors to choose from it can be hard to pick one, so I recommend starting with the Banana Cream Dream, made with fresh bananas and caramel sauce-delish! Ruby’s has so many great locations it’s hard to just mention one. I love the Shake Shack for Sunsets, located in the Crystal Cove Historical District. If you are willing to wait out the line, try the Monkey Flip, which was once a secret off menu item of Shake Shack, but so many people liked it that they decided to add it to the menu. The Monkey Flip Shake is made with dates, chocolate, banana and peanut butter. The Laguna Beach store is another destination location with its classic cars on display out front. Come on Tuesdays, because kids eat free!

80 |

| SUM-MORE 2013 Issue

FARRELL’S 799 The Shops Blvd Mission Viejo, CA 92691 949.364.5411 www.FarrellsUSA.com

Sail into Summer at Taim Boutique!

1HZ 6XPPHU $UULYDOV IURP 0DLVRQ 6FRWFK 3DWWHUVRQ - .LQFDLG 5DFKHO 3DOO\ %HLMD 5DYHQ 'HQLP *RUMDQD )UHVK /DXQGU\ DQG PDQ\ PRUH /RFDWHG DFURVV WKH VWUHHW IURP WKH 3RWWHU\ 3ODFH

Farrell’s Any true ice cream aďŹ cionado already knows about this place, but for the rest of us who haven’t found scoops big enough for us, this is the spot. Your quest ends here with the Pig Trough, and so much more. As you walk through the doors there is a sense of nostalgia, as it should be with a brand dating back to the early ‘60s. Think prohibition bar-turned-ice-cream-parlor, with a contemporary twist for the modern family. I suggest coming for your birthday or ďŹ nd someone who is having their birthday soon and bring them here‌ like now! They put on quite a show for celebrations; seriously, they have over 200 birthday songs! I love this place for the wow factor with their desserts. Sometimes you just need a vessel full of ice cream that weighs more than your child, and Farrell’s does it with a smile. If your best friend doesn’t share your level of enthusiasm for ice cream, that’s ok too, they have healthy options also.

Native Knowledge: Walk into any Farrell’s, say this phrase, and get a free licorice rope: “Farrell’s features fabulous food and fantastic fountain fantasies for frolicking fun-ďŹ lled festive families.â€?

'(),1( <2856(/) 5(),1( <285 67</( 6287+ &2$67 +,*+:$< /$*81$ %($&+ &$

3 )

::: 7$,0%287,48( &20

Bonus

Frozen Treat Stop!

Sprinkles Ice Cream

Sprinkles Cupcakes is a nationally recognized treat, which we couldn’t help but mention, because what you may not know, is that they have ice cream now, too!

Currently there are only two ice cream locations: one in Beverly Hills and the other is right in our back yard in Newport Beach, which opened in April of this year. This is definitely an indulgent treat; their ice cream is low-churned and high in butterfats. This creates a richer ice cream than you’ve probably ever had. They offer twelve flavors that rotate daily. My favorite was the Captain Crunch, but really they were all amazing. Sprinkles Ice Cream partners with their cupcakes and puts a cupcake in your ice cream wherever they see fit. You can have a cupcake ice cream sandwich, cupcake crumbles, Milkshakes with cupcakes in it – it’s everywhere! They even have cookies baked daily.

This stuff is amazing.

Period.

Native Knowledge: Prepare for the line. I showed up fifteen minutes before they opened and there were already twenty people waiting. If you come at night, bring a blanket.

952 Avocado Ave Newport beach, CA 949.718.9400 www.sprinklesicecream.com

82 |

Hula Girl Shave Ice If you haven’t had genuine Hawaiian Shave Ice, then you haven’t lived. True story, because that was me before Kelly Cartter, owner of Hula Girls Shave Ice, introduced me to it. All those years of snow cones with crunchy ice and high fructose corn syrup soup as a child were washed away at the first bite of REAL shave ice. Do your future generations a favor by introducing them to this magical treat early on in life. I had no idea it could taste so amazing! The Tropical Rainbow was my favorite with Guava, Mango and Pina Colada syrups. These syrups are made fresh daily with real fruit extracts. The home-made Macnut Ice Cream on the bottom is a must. Who knew ice could be so soft and fluffy? This is a family-owned

| SUM-MORE 2013 Issue

16556 Bolsa Chica St, Huntington Beach, CA 949.295.0292 www.hulagirlsshaveice.com business that cares about your family’s needs. They offer catering and are super understanding of children with special dietary needs, too. Call in ahead to let them know so they can accommodate your specific needs. Their new location in Huntington Beach is the perfect place to bring the family. The shop is connected to Kirby’s Surf City Pizza which is kind of neat because you can enjoy a beer while watching the game, and the kids get Shave Ice. For round two, try the Hawaiian Sunset. For your Disneyland fanatics, they will also be offering Dole Whip Floats for summer. It’s suggested that you come with an empty stomach, dessert first, dinner second.

IL GELATO 2110 W Oceanfront Newport Beach, CA 949.675.3748 www.ilgelatocaffe.com

il gelato For those scorcher summer days that push 90, even ice cream can be too much. I know this seems ridiculous, but thankfully, we have Italy at our doorstep with Domenico’s (Owner) Gelato in Newport. Italian ice cream has a much lower fat content than your typical American style ice cream, so it bodes well with that beach body you’ve worked so hard on. I thoroughly enjoyed all the different flavors, but my favorite was the Tiramisu; it was rich in flavor, but light in body. The Praline had a really good texture, too. Needless to say, it was refreshing and didn’t bring on a food coma like some desserts do. Their flavors are always changing, so stop by to see what they have today. You can even bring grandpa here with his diabetic needs; they have Gelato options made with Splenda. The options are endless with different flavor combos in your cup. They also have different types of Gelato. Some made with milk, other with yogurt. They also have Sherbet. Each flavor is made in house daily and believe me you can taste the freshness.

Native Knowledge: Walk into Il Gelato with your copy of this sweet mag, and Domenico will offer “buy one get one free” on your next gelato purchase.

DAD’S DONUT AND BAKERY 318 Marine Ave Newport Beach, CA 92662 949.673.8686

Dad’s Donut and Bakery Let us just put the battle to rest right now, come to Dad’s Donuts and Bakery for your Balboa Bar needs. Locals know there are two locations that offer this indulgent delight, but come to this one, because they also have the Hippo Cookie. Balboa Bars are long time icons of Balboa Island, especially in the Summer time. These bars are made from their own select recipe of Vanilla Ice Cream, dipped in fudge, and then rolled around in your choice of topping. Life is full of too many decisions, so I suggest going for the “everything” mix. The sweet and salty combo has a nice crunch as you sink your teeth into that velvety vanilla ice cream. Balboa Bars don’t travel well, so I suggest grabbing some Hippo Cookies for the road, too. They come in fun colors and have the perfect balance of sweetness for any age. I could have eaten one in every color, except my family ate the rest before I could. Darn!

| SUM-MORE 2013 Issue | 83

"The New Look of Elegant Tradition" has arrived at The Hobbit!

The Hobbit offers a truly elegant and romantic dining experience, making it the perfect atmosphere for any special occasion.

Enjoy The Hobbitâ&#x20AC;&#x2122;s award winning wine cellar and seven-course prix-fixe unique dining experience!

Book your reservation today on-line or by phone.

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.

DRINK

THE EXPERT:

DAVE STOLTE Author and Illustrator of “Home Bar Basics (and Not-So-Basics)” Originally From: Huntington Beach, CA Current Residence: Murrieta, CA

CHECK OUT THE BOOK ONLINE AT WWW.HOMEBARBASICS.COM

88 |

| SUM-MORE 2013 Issue

T

WRITTEN BY: ED HALEY PHOTOGRAPHY BY: JEFF FARSAI

Those of you who have gone through the motions of hosting your own party certainly must have incurred the dilemma of not knowing what type of goodies and cocktails to serve. Some of us often decide that the basics are the way to go. Besides, you can’t go wrong with serving things like nachos and beer, right? Or can you? Why not offer something a little more interesting to your guests? Life is about the experience after all.

Cocktail recipe collector, Dave Stolte, the man that knows everything there is to know about making and serving that perfect drink, is also the author of the book that every party thrower or bartender should have in their bar: “Home Bar Basics.” It’s the one manual that anyone interested in cocktail making should own, and yes – it’s indestructible. Just a half hour with Stolte will teach you a lot if you are lucky enough to get him one-on-one. Learning some quick garnishing tips and a few simple recipes can really elevate a party, so we ran through the basics with Stolte and discovered a few things that we want to share.

Q: How did you get interested in the world of creating cocktails?

DAVID STOLTE: I am a designer and illustrator. Making drinks at home was sort of a hobby, and a few years ago, I wanted to find out how to make a good margarita. It pretty much snowballed from there.

Q: How did you go about conducting research?

DS: It’s really been 20 years in the making. When I first got married, it became sort of a ritual at home to try to make a really good drink while making dinner. It was a challenge with the little money that we had at the time, so we were forced to get creative with the basics.

Q: So this began the idea for the book?

DS: When I finally decided to write the book a few years ago, I started consulting with some top bartenders and getting their help on fine-tuning my book for the right measurements and techniques. The “idea” of the book is to show people whom don’t necessarily have access to that world, the ability to make those fine cocktails at home…not to mention much more affordable.

Q: Are you an advocate for the classics?

DS: Pretty much. There are some interesting things going on right now with what we call “Craft Cocktail Movement” where people are making their own syrups or bitters and doing their own spin on classic recipes, bringing in some weird ingredients.

The classics for me have always been perennial drinks that were popular 200 years ago and should still be popular today.

Q: So how do you feel about the “newer” drink concoctions of today?

DS: Well if they taste good, then that’s a good drink. Over the past several years, there has been a lot of focus on this image of bartenders putting a lot of fancy work into this fabulous looking cocktail and not necessarily excelling at serving a tasty fast drink. That’s a problem at a lot of the busier bars and who likes to wait forever? Thankfully, that has shifted these days to where the focus is more about service and taking care of the guest. Great bars understand balance and the craft of the drink, along with service. This also goes for making drinks at home when you’re the host and responsible for making sure everyone is having a good time and being served a great drink. I think we lost that for a while where everyone used to be more social at home and actually made an effort. I would like to see more of that.

Q: What’s a typical cocktail at your house?

DS: We like to change it up seasonally, depending on the

weather. When it’s warm outside we will be drinking a lot of gin or rum, and when it’s cold, we tend to drink more whisky, like an Old Fashioned or a Manhattan. Right now, I would probably be having Margaritas and Mai Tai’s.

Q: Do you have a favorite drink?

DS: Whenever I am at a new bar or something, I am really interested on how they make an Old Fashioned. It’s a really easy drink to mess up. In my book, there are the 12 basic cocktails that should be on any home bar menu.

The back of the book has an extended section on “not so basic” drinks that include more difficult ingredients or techniques.

Q: The book has been a huge success and apparently you are sold out?

DS: Yes, it’s been great, and a second revised edition is set to come out this June, which will have a lot of new recipes and content. At my website, Homebarbasics.com, there are all of the recipes from the book plus more, along with in-depth essays about things like agave spirits - down to picking the best shaker.

Q: So, what’s this about your book being “indestructible?”

DS: I really wanted the book to be accessible to people who may be intimated by making a good drink. By doing so, I also had it made pocket-sized and constructed with synthetic paper, which makes it water and tear resistant.

You could probably go swimming with it.

Q: Wow, it really is indestructible. This is definitely something a lot of bars or even restaurants could use in their establishments.

DS: A lot of bartenders and bar managers have purchased several copies.

Q: What is one important thing that any party host should know?

DS: My advice is to limit the menu down to maybe 1-3 cocktails. If it’s only a dozen or so people, a bowl of whisky punch is a great idea; but definitely keep things manageable.

Q: What’s a great unexpected drink to serve at a party?

DS: Gin. Not a lot of people feel comfortable using gin in any of their recipes, maybe because they had a really bad experience or something, but they should and can. Gin is the original flavored vodka, and with the right ingredients and garnish, a drink like a “Tom Collins” would be difficult to say no to. Speaking of garnish – keeping fresh citrus on hand can compliment most drinks if used properly.

Q: When is a good time to serve bitters?

DS: I love bitters. Bitters are like a spice rack for your home bar. Angostura and Peychaud’s make some of the best; however, there are a lot of great handcrafted bitters that you can find in many places that sell liquor, even grocery stores. Having a great tasting bitter matched with your drink is fantastic and the book will show you how to easily use them. The book will show you how and what to put in your drink along with where to find the ingredients. Things like: how and when to use sweet or dry vermouth? Or which brands are the best to use?

Q: Do you do any special events showcasing some of these recipes?

DS: I definitely do and when the new book comes out, there will be some appearances at some upcoming events. I’m on Facebook, Twitter and Instagram so people can follow and see the announcements when the new book comes out.

Q: What are some of your favorite bars in Orange County?

DS: In the name of research - hitting the bars is part of the job. 320 Main in Seal Beach is at the top of their game or Broadway in Laguna Beach, which is great too. Obviously LA is fantastic, but San Diego has been emerging with a lot of great bars. We have seen a lot of great new progress in the past few years. Hopefully it will continue!

| SUM-MORE 2013 Issue | 89

ENTER A WHOLE

NEW WORLD

OF ART

Experience 200 local artists

Enjoy live entertainment, art demonstrations, classes, and outdoor cafés set in a cool eucalyptus grove.

S P O N S O R E D

B Y:

SCAN CODE TO LEARN MORE:

Open 10-10 Daily June 28 - September 1 935 Laguna Canyon Road, Laguna Beach, CA 92651

(949) 494-3030 | sawdustartfestival.org

Your next point of sale is here, and itâ&#x20AC;&#x2122;s never looked so good.

Whether you have a small boutique or a full service restaurant, we can help.

Call to set up a demonstration on how our iPad POS solutions can simplify your business.

n o i Fash

SHOP

ERT SHOP EXP

S R C E N F L UE

ORANGE COUNTY’S MOST FASHIONABLE TALK SUMMER TRENDS (FOR GUYS AND GALS!)

W

e may not make as much of an impact on a map as Los Angeles or San Francisco, but when it comes to fashion, Orange County has broken the bubble, spreading its multi-cultural, coastal-glam style across the globe. It is home to the internationally acclaimed designer mall mecca that is South Coast Plaza and is the birthplace of trend-setting superstars like Gwen Stefani. Orange County has truly emerged as one of California’s trendiest addresses. We’re not afraid to mix bold and bright or put white on white. We’re the originators of the effortlessly cool ensemble; and, we know how to make an entrance with colorpopping outfits. After polling the people, Orange County has chosen their Final Four Fashionfluencers (aka, OC’s most influential fashion industry peeps), and here they are! In this feature, our county’s chicest will share with you summer trend advice, as well as what you should be wearing to work and where to shop! From up and coming fledgling fashionistas (and fashionistos) with a following to the most seasoned personal shoppers among our coastal communities, these four Orange County stylists are setting trends, equipped and ready to encourage our residents to dress to impress.

PRESENTED BY: WRITTEN BY: KRISTAL DOCTER | PHOTOGRAPHY BY: ANDREW ABAJIAN

92 |

| SUM-MORE 2013 Issue

Trendy with an Edge

Nazy MEKNAT

OWNER/STYLIST OF STYLE BY NAZ Q: When did you start pursuing fashion as a profession and what inspired you to get into this industry?

NAZY MEKNAT: For as long as I remember I’ve had mad love for fashion and the creative process that goes in to design and styling. I went to FIDM, and after graduation, I worked in different areas of fashion, including working with some celebrities in Los Angeles on clothing design. However, I ultimately found my passion in styling and working with everyday people, teachers, lawyers, doctors, executives or stay-at-home moms who needed help finding their style and learning how to dress for their body, shape and lifestyle. After working with some stylists and learning the business side of Fashion Styling, I started my own business - “Style by Naz.” Q: Can you take us through a typical workday in the life as a stylist?

NM: It’s different every day. For first time clients - we meet at their house where I spend some time getting to know them, their lifestyle and their goals for hiring a stylist. The consultation consists of finding the client’s individual style, teaching them how to dress for their shape, body, age, etc. After that, it is time for the closet audit. We then plan to meet another day for the shopping portion. I ask my clients to come with me for this part, so they can learn how to successfully shop for themselves in the future. I also style photo shoots, which is a very different day.

Q: Describe your personal sense of style.

NM: Trendy with just enough edge. I like to play with new trends, but I definitely appreciate the value of a classic and timeless piece, like a blazer or a sheath dress.

Q: What’s a typical workday outfit for you?

NM: Skinny jeans, a blousy top, a pair of killer heels, all brought together with a fitted blazer.

Q: Who is your fashion muse?

NM: I’ve always admired Audrey Hepburn. Her effortless and classic style made her an icon. But I also wouldn’t mind invading Rosie HuntingtonWhitely and Olivia Palermo’s closets.

Q: If you could stock your closet with only your TOP 3 favorite apparel or accessory brands/designers of all time, what/who would they be, and why?

NM: I am not married to one brand or designer.

There are so many great designers out there. I like to mix high and low. I like to wear YSL shoes with a pair of J brand jeans and a Zara top.

Having style is not necessarily about spending a lot of money, it’s about knowing your body and what flatters you most, and it’s also about knowing how to mix and match all the pieces in your closet. Sometimes a handbag from Aldo makes an outfit look up-to-date and modern where a Louis Vuitton bag cannot have the same effect.

Q: What’s one fashion item that you cannot live without, and why?

NM: Fashion jewelry. You can dress up the most basic white T-shirt and a pair of jeans with fashion jewelry.

Q: For our bourgeoning fashionistas, what one piece of valuable advice would you give them?

NM: Dream big and work hard. I used to watch the show What Not To Wear and secretly wish I could one day work with Stacy London, she was and still is my idol. A few years later, I found myself sitting in front of her learning from one of the best stylists in this business and having the honor of being hand picked by her to be one of her stylists for her new styling company. This is a very competitive business, but as long as you stay true to yourself and work with passion, honesty and integrity, you can go far.

“

Having style is not necessarily about spending a lot of money, it’s about knowing your body and what flatters you most and knowing how to mix and match all the pieces in your closet. - NAZY MEKNAT

Q: If you could be one piece of clothing or accessory in your closet, what would you be, and why does that piece represent you?

NM: My black Elizabeth & James blazer. It’s a classic piece with a modern twist and a great fit. It’s a perfect piece to layer over any top and can be paired with jeans or over a dress.

It’s practical and makes anything it’s paired with look amazing.

Q: Name one staple summer wardrobe item that everyone must have.

NM: For this summer, a pair of white pointy-toe heels.

Q: Where is your favorite place in the world to shop, and why?

NM: New York City. There is so much diversity in style and interpretation of what’s chic.

Whatever you want, you can find it in NYC. Whether your taste in style is vintage, trendy and modern, European flavor, or all-American, you can find it here.

Q: Where do you shop in Orange County?

NM: I like the convenience of shopping at department stores like Nordstrom, Barney and Bloomingdales, but I also like Michael Nusskern in Fashion Island. They bring unique pieces from European designers and Intermix in South Coast Plaza.

Q: What’s your favorite current fashion trend?

What’s your least favorite current fashion trend?

NM: My favorite is the graphic black and white – so chic and sophisticated. My least favorite has to be sheen fabric. Anything sheen has to be extremely well made, otherwise it looks cheap.

Q: When you’re not busy styling the world at work, you are...

NM: Traveling. I love to travel the world, see new places, learn about different cultures, try different foods, see other people’s take on fashion in different countries, and of course, do a little shopping, too.

What sh e’s wearing: DRESS. Maje boutique on passeig de gracia, Barcelona SHOES. L.A.M.B from Myhabit.com WATCH. Chanel, South Coast Plaza

JACKET. Guess store on passeig de gracia,

Barcelona

RING. BCBG, Fashion Island

EARRINGS. Express, Fashion Island

SUNGLASSES. Tom Ford, Barneys CO-OP,

South Coast Plaza

PURSE. Stella McCartney, Neiman Marcus,

Fashion Island

HAIR BY. Erica Rae at d’Orsay Hair Salon,

Newport Beach

MAKE UP. Liana Mirzadeh

| SUM-MORE 2013 Issue | 93

What they’re wearing:

Alex Barragan

Francisco Barragan

HEAD TO TOE Zara

HAT. Brixton

Eddie Barragan JACKET. Zara SHIRT. H&M

SHIRT. Faconnable VEST. Vintage

JEANS. H&M

BOOTS. Vintage

JEANS. J Brand SHOES. Zara

94 |

| SUM-MORE 2013 Issue

“

With a shopaholic grandma, a talented seamstress as a great aunt, and another aunt who would send us cashmere for our birthdays, we definitely developed an appreciation for fashion early on.

– STYLE BY F.E.A.

Timeless

Style

BY F.E.A.

FREELANCE FASHION STYLIST BROTHERS KNOWN AS STYLE BY F.E.A.

Q: When did you start pursuing fashion as a profession and what inspired you to get into this industry?

STYLE BY F.E.A.: We officially started working together as Style by f.e.a. about a year ago, but fashion has always been something that we’ve felt passionate about. With a shopaholic grandma, a talented seamstress as a great aunt, and another aunt who would send us cashmere for our birthdays, we definitely developed an appreciation for clothing early on. We also learned early on that clothing made a big difference in the way people looked and felt about themselves. Through helping our friends and family with their style dilemmas, we realized that someday, we would want be part of the fashion industry.

Q: Can you take us through a typical workday in the life as stylists?

F.E.A.: We start off most of our mornings by logging into Women’s Wear Daily (WWD – it’s like the CNN of fashion), followed by checking our email and voicemail. As for the rest of the day, we don’t know if there is such a thing as a “typical day” in the life of a stylist.

Everyday is totally different.

Q: Describe your personal sense of style.

F.E.A.: Our personal style has always been influenced by the concept of time travel. We like putting together outfits that acknowledge the present, give tribute to the past and also look to the future. By doing this, we feel that we can achieve a look that is truly timeless.

Q: If you could stock your closet with only your TOP 3 favorite apparel or accessory brands/designers of all time, what/who would they be, and why?

F.E.A.: The three of us agree on Burberry, John Varvatos and Saint Laurent. We’ve always had a special place for Burberry in our hearts (and closets), because our aunt worked for them for many years; however, it wasn’t until Christopher Bailey became their creative director that we became obsessed with the British fashion house.

Under Bailey’s direction, the once uber preppy brand became more edgy and rock inspired, which we love. We also can’t forget to mention their amazing history (they invented gabardine!).

John Varvatos made our top three list, because his clothing unleashes everyone’s inner rock star/pirate.

We have to admit that when Saint Laurent dropped the Yves, we kinda fell apart, but when we saw Hedi Slimane’s first collection hit the runway, we quickly put ourselves back together and became huge fans. We love the darker, ‘90s grunge vibe it has and the way he mixes leather, suede and knits; it definitely speaks to our inner “haute” mess.

Q: What’s one fashion item that you cannot live without, and why?

F.E.A.: Sunglasses, because we fully support any accessory that prevents wrinkles.

Q: If you could be one piece of clothing or accessory in your closet, what would you be, and why does that piece represent you?

F.E.A.: We feel that we are most represented by our carry-on bags, because we love to travel and we’re always ready for an adventure.

Q: Name one staple summer wardrobe item that everyone must have.

F.E.A.: We’re crazy about sun-bleached denim jackets!

Q: Where is your favorite place in the world to shop, and why?

F.E.A.: San Francisco is one of our favorite places to shop, because it has a very eclectic shopping scene. From high fashion to locally, handcrafted items, all shoppers can find a neighborhood that caters specifically to their shopping needs.

Q: Where do you shop in Orange County?

F.E.A.: South Coast Plaza is one of our favorite places to shop. We will most likely haunt it when we die.

Q: What’s your favorite current fashion trend? What’s your least favorite current fashion trend?

F.E.A.: Our favorite current trend is Spring/Summer leather, because it’s something that isn’t commonly seen. This trend has also challenged many to rethink and rework a material that for a long time has only been used in the colder seasons.

Our least favorite trend is the high-low dress. We don’t hate it; we’re just over it.

Q: When you’re not busy styling the world at work, you are...

F.E.A.: When we’re not busy styling the world, we are most likely driving aimlessly up and down the coast, shopping, spending time with our dog, reading, watching movies or blogging: iloveyouwhenidonthateyou.tumblr.com

| SUM-MORE 2013 Issue | 95

Classic & Trendy

Joann DOAN

SENHOA’S STYLIST CONSULTANT

“

In an industry of ever-changing trends and waves of upcoming talent, it is important to always “be yourself – everyone else is already taken.” -OSCAR WILDE

What sh e’s wearing: DRESS. She + Hem from Luna Boutique in Huntington Beach ACCESSORIES. Necklace, Clutch, Rings and Bracelets

from Luna Boutique in Huntington Beach

SHOES. Forever 21

HAIR AND MAKE-UP ARTIST. Scarlet PhamLe

www.blushbyscarlet.blogspot.com

96 |

| SUM-MORE 2013 Issue

Two great stores under one roof. Why shop anywhere else?

Q: When did you start pursuing fashion as a profession and what inspired you to get into this industry?

JOANN DOAN: What inspired me to get into this industry is the shared passion that I see everyone have for what they do. I started pursing fashion more professionally within the last couple of years. I’ve always been involved on a more casual level with styling and blogging but have taken it up a notch more recently.

Q: Can you take us through a typical workday in the life as a stylist?

JD: Comb through the Senhoa collection for upcoming photo shoots, search for models that will represent the Senhoa brand, prepare outfits (clothing, shoes, etc.) for the shoot, and coordinate with photographers, models and the Senhoa staff to make it all happen. I also reach out to other fashion bloggers in the community to see if they’re interested in coordinating Senhoa jewelry with their outfits and assist in raising awareness for this cause.

Q: Describe your personal sense of style.

JD: I’d have to say that my style gravitates towards a good mix of at-the-moment trends with classic investment pieces.

Effortless, chic and polished is my go-to when dressing for any occasion.

Q: What’s a typical workday outfit for you?

JD: I am a Social Media Manager/Event Coordinator by day, so my typical workday outfit is trendy business casual. I’m in love with printed pants and cuffed pants right now, so you’ll most likely see me in those at my office. I usually pair them with either strapped sandal heels or my Zara pumps.

I top it off with my current faves – my 3.1 Phillip Lim pashli satchel and stacked rings on rings on rings.

Q: Who is your fashion muse?

JD: Nicole Richie for her bohemian-glam inspired looks. Olivia Palermo for the amazing way she mixes prints and colors.

She’s an accessory queen. Kate Moss for her always edgy, cool and casual outfits.

Q: If you could stock your closet with only your TOP 3 favorite apparel or accessory brands/designers of all time, what/who would they be, and why?

JD: 1) Chanel (obvi!) for their classic, timeless and ladylike pieces. 2) Balenciaga because I’m in love with their entire collection. They’re the IT brand for me. 3) Jenny Packham. Her designs are beautifully

created and represent such an effortless elegance.

Q: For our bourgeoning fashionistas, what one piece of valuable advice would you give them?

JD: Take advantage of the time that we’re in right now and give it all you got. We’re in a time where social media prevails as one of the most effective marketing tools to showcase your talent, your style and your personality. No one will be able to appreciate what you have to offer if they have no access to you.

Q: If you could be one piece of clothing or accessory in your closet, what would you be, and why does that piece represent you?

JD: Right now, I’d be my Phillip Lim Satchel.

It’s a versatile bag that goes with any outfit and makes a statement without overpowering the outfit. That’s a close representation of how I am. I’m versatile, can adapt and change with the trends while keeping my own personal twist on things.

Q: Name one staple summer wardrobe item that everyone must have.

JD: Strappy sandal heels! Nude, black, color-blocked – I’ve fallen in love with them all! I can wear them from day to night pretty easily, and although wedges have always been the summer go-to, I’m sticking with these babies this summer.

Q: Where do you shop in Orange County?

JD: Luna Boutique HB is my weakness.

I’m constantly checking to see what they’ve stocked up on! They’re on top of trends but don’t overload on any one particular trend. Furthermore, it’s rare to find a shop where you can find a good range for occasion outfits. I can shop there for almost any occasion. Their inventory is reasonably priced and most importantly, I can see myself styling every single one of their pieces.

Q: What’s your favorite current fashion trend? What’s your least favorite current fashion trend?

JD: I have three favorite current fashion trends that are just about equal: Cut out’s, bold stripes and everything WHITE. I love the classy sex appeal of cut outs (if worn correctly), anything stripes (especially my Beetlejuice-inspired pants) and white anything looks fresh to death.

Least favorite fashion trend: checker printed clothing. It just doesn’t work on me.

1686 Tustin Avenue (just off 17th street)

Costa Mesa, CA 92627 (949) 574-2160 facebook.com/TheHiddenJewelCA facebook.com/AntoniaShoes

Tomboy Chic

Lesl ie CHRISTEN

FOUNDER & STYLIST OF LESLIE CHRISTEN | LIFESTYLING

“

My typical work day in the life as a stylist: Emails, Shopping, Closet Edits, Text Messages, Pulling, Writing my Fashion Columns, Calls to designers, Photo Shoots, Making Lists, Store Visits, Styling, Shopping, Hanging with my boys doing boy stuff; then, rinse and repeat.

-LESLIE CHRISTEN

What sh e’s wearing: VINTAGE KIMONO. Sin is Pretty

in Laguna Beach

SKINNY JEANS. J. Brand TEE. Alexander Wang

GLADIATOR HEELS. Rachel Roy

98 |

| SUM-MORE 2013 Issue

NECKLACES. Wandering Y WATCH. Michael Kors TOTE. Gucci

RING. Vintage Light Sapphire Wedding Ring

Q: When did you start pursuing fashion as a profession and what inspired you to get into this industry?

LESLIE CHRISTEN: I fell in love with fashion officially at age 13, and I remember the exact outfit I was wearing when I declared my love. I was a tomboy growing up, so it might have come as a surprise for some, but I just loved being around clothes and from that point on, I knew what I wanted to do. While attending school for Fashion Marketing with the hopes of going into Fashion PR or Buying, my girlfriend asked me to be in charge of wardrobe for the movies she was producing my life’s path totally changed.

After working with her for several years, I decided to pursue private clients. I started Leslie Christen | LifeStyling 10 years ago.

Q: Can you take us through a typical workday in the life as a stylist?

LC: Emails, Shopping, Closet Edits, Text Messages, Pulling, Writing my Fashion Columns, Calls to designers, Photo Shoots, Making Lists, Store Visits, Styling, Shopping, Hanging with my boys doing boy stuff; then, rinse and repeat.

Q: Describe your personal sense of style.

LC: My style is definitely Classic with an edge, a hint of Tomboy Chic, a bit feminine, fantastic shoes and a coveted bag. I love the juxtaposition of mixing.

Q: What’s a typical workday outfit for you?

LC: I’m either editing a closet or running around shopping, so I have to be somewhat comfortable. Typically you’ll see me in J.Brand Cuffed Slouchy Jeans or Tapered Black J. Crew Pants, Alexander Wang Gray V-neck Tee or Equipment Blouse, A Vintage Dior Blazer, Peep Toe Booties or Snake Skin Pointy Toe Flats, a Celine Bag and my favorite LL.Bean Monogrammed Boat & Tote.

Q: Who is your fashion muse?

LC: Ahh there are too many to list! I am inspired by so many women in my daily life and work, but these stand out: Emmanuelle Alt, Editor-in-chief of Vogue Paris, Victoria Beckham, Dolly Parton, Katherine Hepburn and Charlize Theron.

Q: If you could stock your closet with only your TOP 3 favorite apparel or accessory brands/designers of all time, what/who would they be, and why?

LC: Everything Tom Ford designed for Gucci back in the late ‘90s; I can’t live without my jackets and blazers’ – I plan on I buying many, many more; and, Equipment Blouses, they’re a closet staple!

Q: What’s one fashion item that you cannot live without, and why?

LC: A very big bag to carry all my stuff around. Right now, I’m wearing out both of my much-coveted Black Celine and Cream Gucci totes.

Q: If you could be one piece of clothing or accessory in your closet, what would you be, and why does that piece represent you?

LC: It would definitely be a well-tailored blazer or jacket. I love a third piece, and what’s more classic than that!

Q: Name one staple summer wardrobe item that everyone must have.

LC: White! White jeans, white dress, white blouse, white summer-weight leather jacket, white bathing suit.

Q: Where is your favorite place in the world to shop, and why?

LC: For myself, I love shopping online, and I can’t live with out Net-A-Porter. They have the best selection on one beautiful site.

For my clients and styling photo shoots, I frequently shop and pull from Aris on the Coast, Bardot, Westerly, Laguna Supply.

For vintage designer and accessories, I love Macalistaire at 1850 and all of the designer stores at South Coast Plaza. I get sent a lot of items as well.

Q: What’s your favorite current fashion trend?

LC: I am all about the color blocking black & white trend right now, it’s so versatile and can translate well for the Fall.

Q: When you’re not busy styling the world at work, you are...

LC: With my husband and two boys drinking a margarita by the pool at our house in Palm Desert. Some weeks can get pretty hectic, so any time with my boys is so appreciated.

Coming this Spring, A show revealing the secrets of reaching the American

Hosted by...

Dream

Upcoming Entrepreneurs...

Sid and Bobby Steiner Developers Steiner Ranch

Dr. Brian Mehling

Jennie Huynh

Dr. Jonathan Greenburg

Blue Horizon International

Founder Socialbliss.com

Founder ZYPPAH, Inc.

Caren Lancona Executive Producer & Host

Dorthy Dawn

Cliff Fleming

Merlin Corbin

Lee Ann Canaday

David Wagner

South Coast Helicopters

Owner Sudden Impact

RE/MAX Fine Homes

Founder Drink-A-Palooza

Steve Young

Peter Dunkel

Gary Hecker

Ole Energy Drinks

Founder Dunkel Industries

Top Sound FX Artist

?

It Could Be You and Your Company

Produced by...

Entrepreneur & Host

(949) 777-6772 youtube.com/bsceneagency

SHOP

WHERE? You used to have to go to LA to enjoy the perks of a VIP movie theater experience.

Cinepolis Luxury Cinemas has changed all that. With two new locations in Orange County, Cinepolis offers a full gourmet dining menu, full bar and reserved seating in leather reclining chairs. Forget the popcorn (though they have that, too),

we’ll be enjoying a signature cocktail and a burger this Friday night.

Cinepolis Luxury Cinemas 32401 Golden Lantern Laguna Niguel, CA 92677 www.cinepolisusa.com

WEAR (Get these looks) For a night at the movies, you’ll want to be comfortable while still looking chic. Pairing your favorite jeans with a lightweight leather jacket is easy and fashionable at the same time. Accessorize with a statement necklace, and you’re good to go!

HIS 143 South Cedros Ave., Suite K Solana Beach, CA 92075 www.hismensstore.com

102 |

| SUM-MORE 2013 Issue

Cedros Soles 143 South Cedros Ave., #L Solana Beach, CA 92075 www.cedrossoles.com My Sister’s Closet 8610 Genesee Ave., Suite 200 San Diego, CA 92122 www.mysisterscloset.com STYLED BY: STYLE BY F.E.A.

EMA THE CIN T A T H NIG BE IT A LS Y O U R S K IL E T E S T IN G ID R 8 -S E C O N D ON THAT

RBOR THE HA G N I S I U AT OR CR FFY BO IN A DU S O IMP R E DR E SS T

I

S

n the words of Sublime, “Summertime, and the living is easy.” Once summer arrives in Orange County, we’re ready to grab our surfboards, throw on our bikinis and hit the beach.

If you’re anything like us, you’re always looking for something new and fun to do around town after a long day on the sand.

In our latest LOCALE Looks, we give you a tour of some of OC’s hottest spots; plus, show you some of the latest summer fashion trends to keep you looking cool while you’re there! From a new restaurant where you can ride a mechanical bull and eat tableside cotton candy, to a movie theater with champagne and leather chairs, you’re sure to find a favorite spot or two.

WRITTEN BY: SOPHIE MAE PHOTOGRAPHY BY: ANTONIO PULLANO OF LOVINLIFE MULTIMEDIA

| SUM-MORE 2013 Issue | 103

WHERE? Once you’ve ridden the mechanical bull at Saddle Ranch, head over for some late-night bowling at the brand new Tavern + Bowl at The Triangle. This hip new location is the place to be if you’re looking to watch the game on the big screen, enjoy a killer happy hour or bowl till you drop.

Tavern + Bowl also boasts a gourmet tavern-style menu that features their super tasty “Tavern Wings” and “Strike” pizza.

Tavern + Bowl at the Triangle 1870 Harbor Boulevard Costa Mesa, CA 92627 www.tavernbowl.com

104 |

| SUM-MORE 2013 Issue

WEAR (Get these looks) Get ready to score in some of spring’s printed skinny jeans and loose-fitting tops. They’ll dress up those bowling shoes and still allow you to show off your winning moves in style.

Complete your look with a colored jacket to add structure and girly accessories for a flirty feel.

Cedros Soles 143 South Cedros Ave. #L Solana Beach, CA 92075 www.cedrossoles.com My Sister’s Closet 8610 Genesee Ave., Suite 200 San Diego, CA 92122 www.mysisterscloset.com STYLED BY: STYLE BY F.E.A.

WHERE? When you first arrive at the new Saddle Ranch Chop House in the newly revamped Triangle center in Costa Mesa, you might think you’ve found yourself in a Clint Eastwood flick. Complete with saloon girls, sheriffs and classic rock coming through the speakers, the Saddle Ranch is where rock meets western. Take your friends to enjoy a juicy steak or roast some s’mores by one of the fire pits. You

can even take a spin on Saddle Ranch’s famous mechanical bull that serves as the centerpiece for this truly unique dining experience!

Saddle Ranch Chop House at the Triangle 1870 Harbor Boulevard Costa Mesa, CA 92627 www.thesaddleranch.com

WEAR (Get these looks) Though they may not be very practical for bull riding, fitted skirts with flowy tops are sure to be a few of your wardrobe staples this summer. Pair them with some skyhigh wedges and a colorful clutch for a night out on the town.

Westerly 2908 East Coast Hwy Corona del Mar, CA 92625 www.facebook.com/WesterlyCDM (girls)

TankFarm Clothing 212 Main St. Seal Beach, CA 90740 www.tankfarmclothing.com (guys) HAIR AND MAKEUP BY: ELISA K. WILSON STYLED BY: SOPHIE MAE

| SUM-MORE 2013 Issue | 107

108 |

| SUM-MORE 2013 Issue

INDOOR KART RACING

ARRIVE & DRIVE

ADULTS AND JUNIORS 48” AND UP

WHERE? If you’re looking for the perfect day-date spot or something new to do with a group of friends, we would highly recommend enjoying a leisurely cruise on a Duffy Boat.

You can sightsee along the Newport Beach coast while sipping a glass of wine and jamming to your favorite

tunes. We love the idea of renting one of the Duffy boats for a romantic date for two or for an all-girls trip with your besties.

PROFESSIONALLY DESIGNED TRACKS

The Duffy Boats 2001 West Coast Hwy Newport Beach, CA 91913 www.duffyofnewportbeach.com

WEAR (Get these looks) ADULT AND JUNIOR RACING LEAGUES Bright bikinis and tribal print shorts are great for a day of sunning on the Duffy boats. Don’t be shy to mix-match your bathing suit with different solid colors on the bottom and bold prints on top or visa-versa.

Complete your look by layering

bracelets and islander vibe.

necklaces

Hobie Surf Shop 3140 East Coast Hwy Corona Del Mar, CA 92625 www.Hobie.com

for

an

K1SPEED.com

(888) K1-KARTS AZ - PHOENIX, CA - CARLSBAD . IRVINE ANAHEIM . TORRANCE . ONTARIO SANTA CLARA . SAN FRANCISCO SACRAMENTO, FL - FT. LAUDERDALE IL - BUFFALO GROVE . ADDISON TX - AUSTIN . HOUSTON . SAN ANTONIO DALLAS, WA - SEATTLE

BOUNDLESS  WORLD-CLASS FITNESS CENTER  PERFORMANCE TRAINING  GROUP FITNESS CLASSES

 BASKETBALL & VOLLEYBALL  RESTAURANT, BAR & CAFÉ  YOGA & PILATES

 SOCIAL EVENTS  R SPA DAY SPA  AQUA EXERCISE

WORK OUT FOR FREE* CALL OR CLICK.

*Some restrictions apply. Must be a local resident, firsttime guest, 21 years or older to receive free guest pass.

One per household. ID is required. Expires 9/30/13.

 RESORT POOLS  KID ACTIVITIES  SPORTS LEAGUES

949/502-0121 RENAISSANCECLUBSPORT.COM 50 ENTERPRISE | ALISO VIEJO. CA 92656

SHOP

that’s what three said

Hello, we’re Kelsey, Korrie and Kaeli, identical triplet sisters with a passion for beauty, fashion and fun! We love Orange County, especially in the summertime. The beach is usually the first place we all think of when we imagine summer fun, so we wanted to give you another option – a way to avoid the crowds on the Peninsula, the sandy feet in your car and the cooler filled with leftover soggy sandwiches. With the boom of new businesses, boutiques and bars in the city of Costa Mesa, we thought we’d share what we think is the perfect summer fun-day route in this spirited and cultured city. Join us as we take you to some fabulous restaurants, shops and hidden jewels right here in our own backyard!

WRITTEN BY: KELSEY MOREAU, KORRIE LUKEI, AND KAELI REED OF TRIPLET LIVING PHOTOGRAPHY BY: DHRUMIL DESAI PHOTO ASSISTANT: DANIEL VELAZQUEZ STYLIST: PAULA PARISOTTO

T H AT’S W H AT S H E SA I D An irreverent retail column loosely based on real life experiences

CREDITS:

FLETCHER JONES MOTORCARS 3300 Jamboree Rd Newport Beach, CA 92660 949.718.3000 www.fjmercedes.com

112 |

| SUM-MORE 2013 Issue

Model: Kelsey Hair: Michael Bui Makeup: Alex Tran Model: Korrie Hair: Joseph Frank @ Toni & Guy Academy Makeup: Alex Tran Model: Kaeli Hair: Efrain Ortiz @ Toni & Guy Academy Makeup: Cole Saad

THE NAIL LOUNGE 369 E 17th St #26 Costa Mesa, CA 92627 949.515.5115 www.thenailloungeonline.com

FIG. 1

FIG. 2

Fletcher Jones Mercedes-Benz Pure Barre 234 E. 17th St, Ste. 116. | Costa Mesa, CA 92627 949.230.9131 | www.purebarre.com When the weather warms up in Orange County, you can find the three of us getting our bodies ready for the sand, so we started our day at Pure Barre, Costa Mesa [FIG. 1]. Pure Barre combines all our favorite things: Pilates, ballet and yoga, into one ideal fitness routine that yields fast results! The owner and instructor, Monica, brought out the ballerina in all of us as we were taken through various movements that combined stretching and low impact weights. Each movement was set to the backdrop of a fun, upbeat soundtrack that kept us motivated. We were having so much fun that we didn’t realize how hard she was working us. Let’s just say, we are addicted.

Sidecar Doughnuts 270 E. 17th St., #18 | Costa Mesa, CA 92627 949.887.2910 | www.sidecardoughnuts.com There is nothing like a sweet reward after a fabulous workout! Our treat of choice? Delicious donuts from Sidecar, of course [FIG. 2]! This is not your average donut shop. You immediately feel like part of the family when you walk through the doors at Sidecar Doughnuts. We were greeted with the amazing aroma of hot donuts and coffee and the kindest staff.

Each donut is hand crafted with the freshest ingredients. With the weekly changing menu, there is always something new to try, too. Our favorites are the classic maple bacon, with actual bits of real bacon on top, and the Samoa donut, their take on the popular Girl Scout cookie...amazing! Taking a moment in front of the Sidecar van to eat our doughnuts and sip our cups of the famous Stumptown Coffee Roasters from Portland was such a sweet way to start our day!

3300 Jamboree Rd | Newport Beach, CA 92660 949.718.3000 | www.fjmercedes.com After a quick fashion flip, we were off to Fletcher Jones, Orange County’s premier Mercedes-Benz dealership, for a little car gazing. Nothing accents the perfect outfit like a Mercedes. Fletcher Jones offers the epitome of style, class and sophistication. We were like kids in a candy store as we moved from car to car. Kelsey loved the 2013 C-Class C250 Coupe. Korrie and Kaeli were obsessing over the 2013 E-Class E350 Convertible. Each car was equally fabulous, really. We couldn’t decide who would get to drive home, so we unfortunately left the dealership without a new set of wheels.

Until next time Fletcher Jones…

The Nail Lounge 369 E 17th St #26 | Costa Mesa, CA 92627 949.515.5115 | www.thenailloungeonline.com A day with the girls would be incomplete without a mani/pedi at the Nail Lounge. We felt truly pampered from the minute we walked in the door. The clean, colorful and bright salon welcomed us with cheer and friendliness.

We enjoyed our favorite beverage as we relaxed and chatted with our lovely nail stylists. Each manicure was custom to us, as we were given the choice of different scented paraffin wax treatments and lotions and color combinations that enhanced our individual skin tones. The Nail Lounge mixes custom gel colors, which cannot be found anywhere else. Our hands and feet never looked so good! It was truly an hour of pampering. The chairs are charming and comfortable. The height makes them perfect for even the tiniest patron; Kelsey can’t wait to bring her daughter back here for her first pedicure! We were thrilled to hear The Nail Lounge is opening another location near South Coast Plaza. Be sure to stop in for Mani Monday or Tootise Tuesday for the week’s best deals!

| SUM-MORE 2013 Issue | 113

Hidden Jewel 1686 Tustin Ave | Costa Mesa, CA 92627 949.574.2160 | www.hiddenjewelca.com The shopping began at Hidden Jewel...and this place is just that! You can find this chic fashion oasis tucked just behind Tustin Ave. We felt truly glamorous as we shopped under the chandelier-lined ceiling and lounged on their one-of-a-kind vintage furniture pieces. From the flowing maxi dresses to the unique vintage jewelry, Hidden Jewel is a treasure chest full of whimsical and glamorous essentials for every girl’s wardrobe.

Check out Antonia Shoes at The Hidden Jewel for an even larger selection of bags and shoes! Our shopping trip was made extra special by the shop’s dog, Winnie. Kaeli would have taken her home if she could. We think they may have to change the name from “Hidden” to “Found” Jewel!

TULUM ISLAND BOUTIQUE 369 E. 17th St. Suite 16 Costa Mesa, CA 92627 949.548.0025 www.tulumislandboutique.com

Tulum Island Boutique 369 E. 17th St. Suite 16 | Costa Mesa, CA 92627 949.548.0025 | www.tulumislandboutique.com Next we set our sails to Tulum Island Boutique, a beach-chic fashionista getaway. We felt right at home as we browsed through dresses, shorts, hats and accessories. We loved playing dress up as we hunted for the perfect look. This resort wear store has beautiful clothes that are easy to wear.

Interacting with the friendly and helpful staff made it hard for us to leave, and on our way out, we each scooped up a colorful swimsuit and a dress – the perfect summer uniform.

Doll 270 E 17th St # 5 | Costa Mesa, CA 92627 949.646.5652 | www.shopdolloc.com As every girl can relate, once you buy a new outfit, you want to wear it right away. After a quick change into some newly purchased clothes, we were off to the fabulous Doll Boutique.

We heart Doll! This is one of our go-to shops, whether we need the perfect date-night outfit or a gift for a friend. We had a great time browsing the racks and playing dress up in the bright summer clothes. And nestled in the back left corner of the store is a little room filled with adorable baby gifts and beautiful lingerie. It was surprisingly easy to get lost in the small boutique. We all successfully walked out with something special. Korrie purchased a candle for a friend and a dress for herself. Kaeli couldn’t pass up purchasing a few fragrances, and Kelsey grabbed a dress for later that night.

114 |

| SUM-MORE 2013 Issue

DOLL 270 E 17th St # 5 Costa Mesa, CA 92627 949.646.5652 www.shopdolloc.com

THE HIDDEN JEWEL 1686 Tustin Ave Costa Mesa, CA 92627 949.574.2160 www.hiddenjewelca.com

GreenLeaf Gourmet Chop Shop 234 E 17th St | Costa Mesa, CA 92627 949.200.3950 | www.greenleafchopshop.com Shopping sure works up an appetite, so we headed over to one of our most-visited lunch spots, Greenleaf Gourmet Chop Shop [FIG. 3]. We snuck around to the back of the restaurant to sit at our favorite secret table in the garden. Greenleaf is the perfect place to enjoy delicious food, the outdoors and a little girl talk. We love Greenleaf because everything tastes amazing, and they use only the freshest organic ingredients. The mostly 500-calories-or-less menu changes with each season, so we are always anticipating the new dishes. The food is so delicious, the only challenge is deciding on only one thing to order, so we shared three entrées, and of course, a side of the sweet potato fries with avocado dip. Their plentiful menu of specialty salads is what Greenleaf is known for, so we ordered the Zorra the Great, a take on the traditional Greek salad with the addition of crunchy house-made pita chips and hummus. Our favorite meal was the turkey melt on pretzel bread. It was to-die-for! We fought like we were kids again over who got the last bite. On our way out, we couldn’t resist popping into their gourmet market for a few additional goodies. Try the gluten-free chocolate cookie.

FIG. 3

Nekter Juice Bar 474 E. 17th Street | Costa Mesa, CA 92627 949.642.4473 | www.nekterjuicebar.com After lunch, we headed over to Nekter Juice bar [FIG. 4]. The all-natural, vegan juice bar was the perfect place for much-needed, healthy mid-day refreshment before getting changed for our night at The Triangle. Korrie satisfied her sweet tooth with the Chocolate Dream. Kelsey’s drink of choice was the toxic flush and Kaeli went with our all-time favorite, the Greenie. You really can’t go wrong when ordering. We instantly felt refreshed. We especially love their juice cleanses which come in packs from 1 day to 5 days; a perfect way to get you feeling fresh and fabulous this summer.

FIG. 4

| SUM-MORE 2013 Issue | 115

The Black Knight 1870 Harbor Blvd | Costa Mesa, CA 92627 949.646.2401 | www.blackknightlounge.com

The Triangle 1870 Harbor Blvd | Costa Mesa, CA 92627 949.650.0732 | www.go2triangle.com We ran home and quickly got gussied up in our newly purchased clothes, and then we were ready for our girls’ night out on the town. Triangle Time!

We love the transformation of this Newport Boulevard landmark, the newly renovated, former Triangle Square. With the introduction of so many new restaurants and experiences, it is definitely a one-stop shop for all your entertainment desires. We knew we were in for a good night!

The three of us started the night off right with a trip to the Black Knight, formerly the Little Knight in its old 17th street location. This new hot spot is quickly becoming a local favorite. As we entered the medieval-inspired gastro lounge, we were instantly greeted with a warm welcome from the staff. One of their beautiful waitresses escorted us back to a royal booth where we sipped on delicious cocktails. Their Moscow mule, served in a copper mug, was fit for a king! We felt like three princesses who found their castle as we enjoyed our drinks and a mouthwatering array of appetizers. It’s a great place to hang with friends, have a date night or girls’ night out. Their craft beer selection and flat bread pizzas are incredible. We recommend the goat cheese flat bread and the cheese platter. You will definitely see us back here for a triple date with our husbands very soon.

The Saddle Ranch 1870 Harbor Blvd | Costa Mesa, CA 92627 949.287.4652 | www.thesaddleranch.com/costamesa After dinner, we galloped over to The Saddle Ranch for S’more fun to end our fabulous night! As we entered the western-styled restaurant, the vibe was fun and full of energy, which totally awakened our inner cowgirl.

Making our way outside, we passed the infamous mechanical bull. We knew someone was going to get on it later and took bets on who could stay on the longest. Out on the patio, we ordered a beautiful board of s’more ssentials. As we ended the night roasting marshmallows over the outdoor fire, we reminisced about our incredible day out on the town.

Next time, we are definitely going to try the perfectly pink cotton candy that they pile high and serve out of giant martini glasses. Such a great night and a perfect way to end a fabulous summer day in our city!

THE BLACK KNIGHT 1870 Harbor Blvd Costa Mesa, CA 92627 949.646.2401 www.blackknightlounge.com

116 |

| SUM-MORE 2013 Issue

El Corazón 1870 Harbor Blvd | Costa Mesa, CA 92627 949.612.2349 | www.elcorazoncocina.com After drinks, we sambaed over to El Corazón for some delicious Mexican food, margaritas and flaming desserts. Our friends have been raving about El Corazón, and we couldn’t wait to try the authentic Mexican restaurant for ourselves. Trust us, you will not be disappointed. The ambiance made us feel as if we were transported straight to Cabo San Lucas with the addition of a variety of palms and tropical thatch umbrellas. We began our feast with margaritas the size of our heads (try the Horchata Colada for something different) and found the Trio appetizer to be a perfect treat for triplets, with a combination of three different and equally delicious ceviches. Then, a cart was wheeled over and fresh guacamole was prepared at our table. We tried several dishes, but the standout, which boasted intriguing new flavor combinations, was the Spinach and Sweet Potato Enchiladas with a creamy poblano green sauce. It was sweet and mildly spicy with generous chunks of perfectly prepared sweet potatoes. Skip the side of rice and beans here, try the much more exciting Crispy Brussels Sprouts with bacon chicharron or the Tropical Fruit “Callejero,” a salad of crunchy veggies and fruit. Our dinner came to a climax as Raphael wheeled out another cart and dazzled us with not one, but two fiery desserts!

First, a flaming Mexican coffee with a scoop of vanilla ice cream, followed by “Bananas on Fire.” We’ve never seen bananas look so sexy! They were both delicious. Adios El Corazón!

Interview with time to get our beauty sleep!

Wilbur Smith Principal at Greenlaw Partners, Project Developers of The Triangle

1870 Harbor Blvd Costa Mesa, CA 92627 Q: What intrigued you to purchase The Triangle?

WILBUR SMITH: The Triangle is an A+ real estate location in Newport/Mesa that’s easy to access. The 55 freeway ends at the intersection of 19th Street, so when you exit the freeway you’re right at the project entry.

Q: The Triangle has a new look and vibe, how did you start to envision the new Triangle?

WS: When we acquired the center, we knew we had some challenges, but the core retailers, Yard House, GNC and Sutra, were successful and have remained successful. So, we focused on what made them so successful. They are all destination-oriented – meaning when you leave your house, you are planning to go to that location. We then looked for complementary lifestyle, restaurant and entertainmentoriented tenants to fill out the space. Great examples are the new 24 Hour Fitness, El Corazon de Costa Mesa, Saddle Ranch Chop House, Tavern & Bowl, H20 Sushi and Rock Star Tan. Q: How do you think The Triangle will affect the overall economics of Costa Mesa?

WS: When we’re successful, the City is successful. At the beginning, we had some challenges that gave the center a bad reputation, but we knew that the community wanted us to succeed. The work we’ve done on the design, from the parking and the lighting, and so much more, has really given The Triangle a new life. And, in turn, the city now has a center it can be proud of.

Q: What does the future hold for the Triangle?

WS: It’s important to work with the local community and our city council. We spent time talking with local residents and working to incorporate the council’s ideas on what the community needs. For example, everyone told us that the City needed a bowling alley. So we went in search of a great concept that would fit The Triangle and be a great choice for the community. Tavern + Bowl is a new concept out of San Diego. They’ll open later this year. Also a new sushi restaurant called H2O Sushi just opened last week.

The food is excellent. After that, we’ll have just a few spaces left – so we’re holding out for the right concepts.

Q: All of the restaurants and attractions are so fun and different, how did you select each new addition?

WS: The new tenants all had to be unique destinations.

What’s really exciting for us and for the folks who come to The Triangle is that we attracted great restaurants to the center from Los Angeles and San Diego. We also have Black Knight and Olive Branch Pizza, which are operated by a local entrepreneur who has long done business in Costa Mesa. So there’s a little bit of everything all in one location.

THE SADDLE RANCH 1870 Harbor Blvd Costa Mesa, CA 92627 949.287.4652 www.thesaddleranch.com/costamesa

118 |

| SUM-MORE 2013 Issue

Q: What is something everyone should know about The Triangle?

WS: If you haven’t visited the Triangle lately, then you need to come back. You won’t recognize it. Plus, we made big changes to the parking – adding parking counters – so you know how many spaces are available on each level. We even have a valet service now. It’s all about making sure that you have a great experience.

Q: Have you ridden the bull at The Saddle Ranch? Any tips?

WS: Not yet, but I would suggest riders hold on tight.

Dare Devil tee shirt Available now We also carry Wildfox Kids

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

FINISH Coming down the stretch at Del Mar Thoroughbred Club in clothes meant to turn heads and lenses.

PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS STYLED BY: STYLE BY F.E.A. HAIR & MAKE UP BY: NOEL SWEENEY OF HEY SAYLOR COSMETICS AND SALINA SANTOYA MODELS PROVIDED BY: NO TIES MANAGEMENT, REFRESH TALENT AGENCY & ZARZAR MODELS PHOTOGRAPHED AT: DEL MAR THOROUGHBRED CLUB 2260 Jimmy Durante Blvd | Del Mar, CA 92014 | www.dmtc.com

CLOTHING PROVIDED BY: TED BAKER 3333 Bristol St, Ste 1243, Costa Mesa, CA 92626 www.tedbaker-london.com, JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd, San Diego, CA 92108 www.charleskoll.com

CLOTHING PROVIDED BY: TED BAKER 3333 Bristol St, Ste 1243 Costa Mesa, CA 92626 www.tedbaker-london.com WATCHES PROVIDED BY: WATCH CONNECTION 3033 Bristol St Costa Mesa, CA 92626 www.watchconnection.com & TRADITIONAL JEWELERS 203 Newport Center Dr Newport Beach, CA 92660 www.traditionaljewelers.com JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd San Diego, CA 92108 www.charleskoll.com

CLOTHING PROVIDED BY: TED BAKER 3333 Bristol St, Ste 1243 Costa Mesa, CA 92626 www.tedbaker-london.com WATCHES PROVIDED BY: TRADITIONAL JEWELERS 203 Newport Center Dr Newport Beach, CA 92660 www.traditionaljewelers.com & WATCH CONNECTION 3033 Bristol St Costa Mesa, CA 92626 www.watchconnection.com

CLOTHING PROVIDED BY: TED BAKER 3333 Bristol St, Ste 1243 Costa Mesa, CA 92626 www.tedbaker-london.com WATCHES PROVIDED BY: TRADITIONAL JEWELERS 203 Newport Center Dr Newport Beach, CA 92660 www.traditionaljewelers.com & WATCH CONNECTION 3033 Bristol St Costa Mesa, CA 92626 www.watchconnection.com JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd San Diego, CA 92108 www.charleskoll.com

CLOTHING PROVIDED BY: TED BAKER 3333 Bristol St, Ste 1243 Costa Mesa, CA 92626 www.tedbaker-london.com JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd San Diego, CA 92108 www.charleskoll.com

CLOTHING PROVIDED BY: TED BAKER 3333 Bristol St, Ste 1243 Costa Mesa, CA 92626 www.tedbaker-london.com WATCHES PROVIDED BY: TRADITIONAL JEWELERS 203 Newport Center Dr Newport Beach, CA 92660 www.traditionaljewelers.com & WATCH CONNECTION 3033 Bristol St Costa Mesa, CA 92626 www.watchconnection.com JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd San Diego, CA 92108 www.charleskoll.com

experience more spa for less money

$Q H[FOXVLYH PHPEHUVKLS IURP 3DFL¿ F :DWHUV 6SD LV WKH SHUIHFW ZD\ WR HQVXUH WUXH EDODQFH LQ \RXU OLIH 2XU PHPEHUVKLS SURJUDP KDV D WLHU IRU HYHU\ OLIHVW\OH DQG EXGJHW /HW RXU VWDII RI H[SHUWV KHOS \RX FKRRVH WKH SODQ WKDW LV ULJKW IRU \RX DQG GLVFRYHU D UHQHZHG VHQVH RI ZHOOQHVV )RU PRUH LQIRUPDWLRQ FDOO RU YLVLW SDFL¿ FZDWHUVVSD FRP 3DFL¿ F :DWHUV 6SD Â&#x2021; +\DWW 5HJHQF\ +XQWLQJWRQ %HDFK 5HVRUW DQG 6SD 3DFL¿ F &RDVW +LJKZD\ +XQWLQJWRQ %HDFK &DOLIRUQLD

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.

55 FA IR DRIVE , COSTA ME SA, CA 9 2 6 2 6

vanguard.edu

Westwood | Los Angeles

Aliso Viejo | Orange County

Costa Mesa | Orange County

RESERVE YOUR OFFICE TODAY! BI-COASTAL? Visit our office spaces in New York City!

Chelsea 44 West 28th Street New York, NY 10001 Union Square 41 East 11th Street New York, NY 10003 West Village 95 Morton Street New York, NY 10014

NEW YORK

LOS ANGELES

ORANGE COUNTY

w w w.t e c h s p a c e .c o m

6WRS DUJXLQJ RYHU ZKLFK GLYRUFH DWWRUQH\ JHWV \RXU PRQH\ $/7(51$7,9( ',925&( 62/87,216 SURYLGHV \RX ZLWK RWKHU ZD\V WR VDYH \RXU PRQH\ DQG UHSXWDWLRQ

%$<9,(: &,5&/( 68,7( 1(:3257 %($&+ &$ ::: $/7 ' , 9 2 5& (62/8 7 , 2 16 &20 _

DO

“26 miles across the sea Santa Catalina is a-waitin’ for me” –The Four Preps

138 |

| SUM-MORE 2013 Issue

WRITTEN BY: ERIN ROSE BELAIR PHOTOGRAPHY BY: JENAVIEVE BELAIR

anta Catalina Island has always been a magical and often mysterious place. Located just twenty-six miles off the coast of Orange County, Catalina has a rich history filled with fabulous tales of movie stars, ghosts, love and tragedy. Although it is just a quick boat ride across the sea, I have met countless Orange Counteans that have never been to the wonderful Catalina Island. I remember the first time I set my eyes on the bay of Avalon. My heart skipped a beat and my imagination soared, as I was sure I had found a small town in the French Riviera.

Whatever preconceived notions you have of our little friend across the waters, set them aside, because I am here to tell you my tale of Catalina Island.

To get to the city of Avalon, the Catalina Express charters eight different modern, fast boats out of three different harbors (Dana Point, San Pedro and Long Beach) daily and year round. The trip only took us one hour from port to port. Our boat was clean and fast and felt more like an airplane than a boat. They serve beverages and light snacks inside the cabin and large windows give a gorgeous view as you fly over the water.

Upon arrival, we headed over to CIVR Catalina Island Vacation Rentals to check into our new abode. The staff was quick and helpful and sent us on our way in no time. They hooked us up with a super plush condo in Hamilton Cove with a view that is one of the most beautiful on the island.

Our condo came fully equipped with a kitchen, dining area, two bedrooms and two bathrooms along with a beautiful patio where we could enjoy our morning coffee and an evening glass of wine. The condo also comes with a golf cart to get to and from town or any other adventure you may want to find your way to!

We recommend starting your day by grabbing some coffee at the fabulous C.C Gallagher’s on Crescent Street before making your way over to the museum for a little history and culture lessons. I had always heard wild stories of Catalina: tales of movie stars and baseball teams, fires and a chewing gum Big Wig who owned the whole thing. I had never been able to peace together what and when everything happened. For those of you who are unfamiliar with the history of Catalina, I included a brief time line of all the highlights from this illusive island. (See next page.)

The museum is located on the lower level of the famous Catalina Casino (you really can’t miss it). It holds the island’s wonderful past and treasures and countless photos of the celebrities that once frequented the island.

They change their main exhibit often, and we got a sneak peak at this Summer’s exhibit: The Strange and Mysterious Case of Dr. Glidden. Dr. Ralph Glidden, an amateur archeologist, performed excavations and digs of the island’s interior, leading to the discovery of ancient artifacts and burial sights of the indigenous people of Catalina Island. He later opened a museum of his work on the island, using human bones to decorate the interior. What was real and what was fabricated remains, to this day, a mystery, but the work of Dr. Glidden was highly documented and is now put on display for all of us to see for the very first time. Needless to say, the museum had us hooked, and we loved finally learning the colorful past of Catalina Island. Check out the old photograph of Marilyn Monroe, who back then, was simply Norma Jean.

| SUM-MORE 2013 Issue | 139

Fun FACTS FACTS ÂŤ

he weather was gorgeous, as it always seems to be on the sunny shores of Catalina, so we headed down to Descanso Beach to Descanso Beach Ocean Sports for a priceless adventure. The fabulous staff outďŹ tted us in water-resistant pants and a top to keep us dry. Our guide Scott took us out in a tandem kayak, and we followed him across the glassy waters to Frog Rock and then a bit farther to see over a dozen leopard sharks gliding in the water and under our boats. I had never seen anything like it. I had never done much kayaking before, and although my arms were a bit sore the next day, I found it wildly rewarding. The water was calm, peaceful, and quiet and offered us a spectacular view of the island. Descanso Beach Water Sports offers daily-guided kayak tours as well as stand up paddle and snorkeling rentals. Year round family fun for everyone to enjoy!

â&#x20AC;˘ Catalina Island has 54 miles of Coastline! â&#x20AC;˘ In 1924 a ďŹ lm company brought 14 bison to the Island to make a movie and left them behind.

Today the Catalina Island Conservancy manages the herd and keeps their numbers at about 200.

After our exciting day in the sun, we headed back to our plushy condo in Hamilton Cove. We took a nap in the amazing beds and relaxed as the sun set, lighting up the hillside. After some much needed R&R, we hopped in our golf cart and went to town for dinner. Avalon Grille, located at the hub of Crescent Street in Avalon, was our destination. We got a table near the window and a pear mojito, and we were in business! Avalon Grille serves deliciously fresh Americana dishes with beach grill ďŹ&#x201A;air. The food is some of the best on the island and the service leaves nothing to be desired.

Everyone treated us so great and made us feel very at home. We ordered a tuna tartar special as our appetizer and could not stop raving to our waiter about the freshness and vibrant tastes of the dish. I could have ordered three. For dinner, we shared the halibut special and their ahi tuna entrĂŠe, which was out of this world. Their ďŹ sh was cooked to perfection, not a second too long, and they creatively dressed the plate to bring out the natural ďŹ&#x201A;avors of the dish. The ambiance is so inviting we ended up sitting at dinner for hours talking, laughing and eating. Just when I thought I couldnâ&#x20AC;&#x2122;t take another bite, everyone insisted we try desert.

No one has to ask me twice to eat chocolate! We sampled the ďŹ&#x201A;ourless chocolate cake as well as the cheesecake. I canâ&#x20AC;&#x2122;t say one was better than the other, but they were both ahhhh-mazing! Next time I am back on the island this is my ďŹ rst destination.

â&#x20AC;˘ Actress Marilyn Monroe lived on the Island for a year and a half during WWII when her husband James Dougherty, a lieutenant in the Merchant Marine, was stationed in Avalon.

7000 BC The island was originally settled by the Tongva tribe who called the island Pimugna.

101 101 140 |

| SUM-MORE 2013 Issue

1602 The island received its current name from Spanish explorer SebastiĂĄn VizcaĂ­no who rediscovered the island on the eve of St. Catherineâ&#x20AC;&#x2122;s Day and named it in her honor and thus became Santa Catalina Island.

1542 Spanish explorer Juan RodrĂ­guez Cabrillo l RST SET FOOT ON THE island and claimed it for Spain.

1864 Entire Island is owned by James Lick from Santa Barbra and followed by a brief gold rush.

1887 George Shatto from Michigan buys the island from ,ICK FOR AND IS THE l RST PERSON TO TRY AND develop the island into a resort destination. Shatto created the settlement that would become Avalon AND BUILT THE ISLANDS l RST HOTEL (OTEL -ETROPOLE (IS sister named the small city Avalon after the legend of King Arthur, â&#x20AC;&#x153;Idylls of the King,â&#x20AC;? by Tennyson.

1892 The Banning Brothers bought the island and established the Santa Catalina Island Company to develop it as a resort, and for quite sometime, they were a success.

I woke up early the next morning. I had slept with the doors open over looking the water.

At first, I thought I was dreaming as the sunrise painted the water a dancing crystal mirage before my eyes. I lie there for hours and read my book. I thought I could just stay in this fabulous place forever. I learned later that day just how true that statement could be.

Next on the itinerary was a food tour with the one and only Taste Of Catalina Food Tours. We met on Crescent street and spent the rest of the day wandering the streets doing tastings at different restaurants and sipping on delicious drinks, all the while receiving a fun and informative culture lesson on the one and only Avalon. I cannot press enough how great this tour is to first timers on the island. Finding the right places to eat here can be finicky, and this way, you get introduced to all the local’s favorite spots.

With six of us in our tour group, we were the only nonlocals. As we wandered the streets, everyone told us their story of how they came to or how they were raised here on the island.

Every corner we turned, they knew someone. With every restaurant we went into, they knew everyone working, sometimes even being related to or having dated! I started to see something in the streets and the way of life here that had before just been a matter of charm.

I began to understand how so many people who made their way to the island, never left.

Everywhere we had gone we asked residents, like Scott our kayak guide and our taxi driver and the waiter at Avalon Grille, why or how they came to live here on Santa Catalina. They all had the same response, “I came to visit, and I never left.” It is the kind of place that steals the heart. Time seems to move at a different pace and no one is ever in a hurry.

Catalina has this certain kind of magic to it, and although I had been to this island only once or twice before, I had never really been touched by the island in the special way that I had on this trip. I learning the history and culture of the place or perhaps it was just making some new friends. But when our tour came to a close late in the afternoon, we were all sitting around a table outside C.C Gallagher’s, drinking ginger beer floats and laughing up a storm, and we joked about missing our boat, or the next few, or maybe for always and deep down we both knew we weren’t really joking at all.

Friends

CIVR Catalina Island Vacation Rentals reservations@catalinavacations.com | www.CatalinaVacations.com They will hook you up with a Villa at Hamilton Cove, Cottages and houses in Avalon or Condominiums in Avalon!

Catalina Express www.CatalinaExpress.com | 800.995.4386 for reservations. Leaving from Long Beach, San Pedro and Dana Point daily. Only a one-hour trip on one of any of the 8 fast modern boats Taste Of Catalina Food Tours CatalinaFoodTours.com | 800.979.3370 for reservations Avalon Grille 423 Crescent Ave Avalon, CA 90704 | 310.510.7494 Kayaking at Descanso Beach www.kayakcatalinaisland.com Catalina Island Museum 1 Casino Way Avalon, CA 90704 | 310.510.2414 | www.catalinamuseum.org

1896 The l RST SUCCESSFUL Glass Bottom Boat was launched as a tour.

1915 A great l RE BURNS OVER half of the city of Avalon to the ground.

1898 The Tuna Club is founded on the island- the OLDEST l SHING club in the United States.

1918 Treasure Island was l LMED ON Catalina.

1921 The Chicago Cubs (also owned

by Wrigley) began using the island for spring training.

1919 The Banning Brothers were NEVER ABLE TO RECOVER AFTER THE l RE and were forced to sell the island.

William Wrigley bought the island site unseen and fell madly in love with the place.

1929 The construction of the Catalina Casino.

1930’s The Hollywood era of Catalina. On any given day you could see stars such as Charlie Chaplin, Joan Crawford, Clark Gable, Joe Schenck, Betty Grable, Norma Shearer, Irving Thalberg, Richard Arlen and Johnny Weismuller walking the streets and frolicking in the hotels.

1932 after the death of William Wrigley the island is passed to his son Philip K. Wrigley.

1942-45 the island is closed to tourists and serves as a military training facility.

1972 Catalina Island Conservancy is established to help protect the undeveloped majority of the island.

1975 Philip Wrigley DIED AND DEEDED

acres of the island to the Santa Catalina Island Conservancy and remains undeveloped today.

| SUM-MORE 2013 Issue | 141

First Class Waterfront Resort and Marina Experience the Best of Newport Beach

s 5NIQUE 2ESORT !CCOMMODATIONS s 0RISTINE -ARINA 'UEST 3LIPS s 0REMIER 7ATERFRONT $INING

s ! -ILE OF 0RIVATE "EACH 3UNSETS s %XCLUSIVE !CTIVITIES "OAT 2ENTALS s &ULL 3ERVICE "OAT ,AUNCH

s .EAR TO 0ELICAN (ILL 'OLF #LUB

&ASHION )SLAND AND #ORONA $EL -AR s !DJACENT TO "ACK "AY .ATURE 0RESERVE NewportDunes.com 1131 Back Bay Drive Newport Beach, CA 92660 For Reservations: 1-800-765-7661 Marina OfямБce: 949-729-1100

DO

WRITTEN BY: JENNIFER HOOD PHOTOGRAPHY BY: MATT DOHENY

144 |

| SUM-MORE 2013 Issue

the eyes of Frank Sinatra and the brain of Doogie Howser, and he started KX 93.5, a “Generational Alt Rock” radio station in Laguna Beach, in 2012. Chapman alumnus and Tucson native Tyler Russell’s broadcasting achievement even led the Laguna community to bestow upon him the “Community Hero” award alongside such local legends as the artist Wyland. We dropped in on das Wunder Kid during his morning show at the beachside station to see how the magic happens.

Q: Directors always seem to have that memory of the time they first fell in love with film and knew it was their calling. Is that something you had with radio?

TYLER RUSSELL: I actually wanted to be an actor when I was really little. I was looking for what was going to make me the most money and get me the most fame as a ten year old. I would fly to Los Angeles for auditions. I got a part in a movie that was going to film in Hawaii, and I realized that I didn’t want to leave my friends. So I sat down with my family and decided that I wasn’t going to be an actor anymore. Then, when I was 17, I interned at a radio station in Tucson.

Bobby Rich was a really well known jock at a radio station in San Diego on B100 in the ‘80s, and he works in Tucson now. I interned for him and I thought, this would be a perfect way for me not to have wasted all those years in acting but to do something that a lot of kids my age aren’t looking to do.

Q: You’ve worked at K-EARTH 101, HOT 92.3, and KIIS FM in Los Angeles, along with other radio stations in other cities – you’ve covered a lot of ground and more than a few genres.

What important info did you gather from your time with other stations for use in starting your own station and programming?

TR: What I got from all of my time at other stations was an unfair bitterness towards radio at my young age. I knew that it was what I wanted to do, but all of these corporate stations, all the Clear Channel and CBS stations I worked at, in my opinion weren’t doing it the right way; but, they weren’t going to hear some 20-year-old kid tell them that.

So, I got really jaded by it. You go into a radio station thinking the DJ is picking his own songs all day long, that he’s taking requests and taking phone calls; but that doesn’t exist anymore. A DJ hasn’t picked his own music since 1985 or something. I got my first on-air gig in Palm Springs at a rock station. I was told how long I could talk in an hour, how long I could talk about myself. If a listener called in and requested a song I had to pretend like I would play it. In most cases you’d say, “Oh sure I’ll get that song put on for you,” but you never would, because you weren’t allowed to. Now, I’m not speaking about every station in the world, but all the ones I worked at were run this way. So my dad said, “Why don’t you start a radio station?” And I’m thinking, that’s not going to happen. But, we started browsing around and found this frequency. I knew that I wasn’t going to change the industry, but at least I’d have a stepping-stone to the direction that I think radio should be going.

Q: How would you describe what people get out of the morning show you host here, as well as the station in general?

TR: It’s very music heavy. Our driving force

at the station is playing unsigned and underrated artists that you’re not going to hear on other big stations. But we try to make it fun too. Leo is my intern and co-host. He’s an extremely homosexual Venezuelan model, or wannabe model.

We do a segment called “What is Leo Wearing.” Another one is called “Classic Theater with Tyler and Leo” where we act out little sections from classic plays.

This morning we did The Sound of Music and Leo sang “I Am Sixteen Going on Seventeen,” so it combines stupid fun like that with very serious music; and, I do interviews with guests as well. We’ve had a lot of cool in-studio interviews with bands because we’re the only rock station that’s actually located in Orange County. Block Party was here, Kate Nash, people like that.

Q: With Spotify and Pandora and all the new radio alternatives that are out there and gaining huge popularity, do you feel like the impact of radio is changing as well as how you connect with listeners? In a way, radio is the “print” of audio media.

TR: It is, it definitely is. A lot of people say that audio is dead. That’s why a lot of kids my age don’t go into it. It’s like trying to get a job in print journalism. Pandora and Spotify are very real competition. I once saw a statistic that if Pandora were an LA radio station, it would be ranked number five in listeners, it has that many.

When the internet gets in the car, which is already happening – cars have I Heart Radio in them and Pandora in them – radio almost seems obsolete. So there’s this idea that radio has to change to compete with the internet, which is very hard, because radio hasn’t changed in like one hundred years. The last time radio changed was when television was commercialized in like the 1940s. Radio changed from a story-telling medium, which was all talk, to music. A lot of people think that the answer is to make radio as internet-friendly and onlineaccessible as possible, or having an iPhone app that is interactive for the listeners. But I don’t think that’s enough.

In my opinion, the only thing that makes radio stand out is the human element, the fact that a DJ is still able to be interacted with, that you’re not only getting music, but hopefully entertainment too. What’s odd, is that the corporate stations are taking more and more of that human element out. It should be more about personality, more about custom content.

There’s two schools of thought in this business, the corporate method, which is to make the most money at whatever cost, and the mom and pop method of non-commercial stations like us and like KCRW, who are non-profits that are set up with the goal to highlight music and content that you don’t hear every day.

Q: Top 5 Bands you’re into right now.

TR: One of my favorite bands of all time, which I saw at Coachella this year, is

Tegan and Sara. I love them. Let’s see, oh, Alt-J. Have you heard of them? You need to look them up, they’re great. Next...well, they’re a little commercial, not to sound hipster, but I do like Imagine Dragons a lot. I really like Neil Young, and he has a couple of new things out right now. And the last one, a medium old one – I just want to sound cool is all (laughs jokingly) – The Doors.

Q: You interview a lot of personalities.

Who would be your dream interview?

TR: Hmmm. I’d really like to interview Ryan Seacrest. Well, I don’t really want to interview him, I just want to talk to him. I wanna ask him how he did it, ask him why he sacrificed his entire life for work and if it’s worth it? I’m interested in the man.

I’ve been compared to him. I’m not going to give up my whole life like he did, but I’m curious.

Q: So you must be the ultimate party guest, since you talk for a living.

TR: Honestly, I’m a little shy in public.

In here, I’m confident. I know what I’m doing, but in public I’m just shyer. My parents always criticize me for it, because they think I should always be selling the station when I meet people, but I just can’t do that.

Q: Who’s your hero in broadcast radio?

TR: Jim Lad. Jim Lad was the last free form radio DJ in the world. He was on KLOS during the 10pm to 2am time slot.

He’s been on for like 40 years, and he was the last guy in the world to pick his own music, and KLOS still let him do it, until last year. Tom Petty has a song about him called “The Last DJ.” I’ve read his books, I’m a big fan of him.

Q: You have to be here by 6am in the morning. Any wake-up tips?

TR: Here it is. I woke up to the same iPhone ringtone for so many years, that I got numb to it. So I change it every two weeks now. Also, take a big drink of water when the first alarm goes off, then hit snooze. The water helps get your organs going–I read this online–and then in the next nine minutes of snooze, your body will wake up even though your mind is asleep.

Q: You pretty much have a dream job.

You run your own radio station.

TR: Yea, when I tell people that I run a radio station in Laguna Beach, they always ask, what’s next? And I always think, what else could be better than this? I guess if I wanted to be on a big station and famous, this wouldn’t be the last stop. But I’ve been at stations like that and I created this station because I wanted something different. So I don’t like when people ask me that, because this is indeed where I want to be. It’s a dream come true.

KX 93.5 Listen live online at www.kx935.com Catch Tyler Russell on his morning show from 6am to 10am on weekdays

| SUM-MORE 2013 Issue | 145

FO RS AL E

207 PEARL AVE. BALBOA ISLAND $2,549,000

BEAUTIFUL NEW CONSTRUCTION

By Waterpointe Custom Home Builders This Cape Cod inspired home features the comfortable finishes you have come to expect from Waterpointe. The well thought out, open floor plan is an entertainers delight.

The charming master retreat features a large walk-in closet and a relaxing master bathroom. In addition the third level welcomes you with a bonus room, an inviting rooftop deck and stunning views.

JUST SOLD 200 COLLINS AVE. BALBOA ISLAND $2,550,000

THE C ALACCI GROUP CHRISTOPHER CALACCI

949.433.1424

DRE#01483414

Contact Us Today 949.673.3444 waterpointerealestategroup.com

Garrett Calacci President

LIVE WELL | ALLOW US TO SHOW YOU WHERE

Visit Us 210 Marine Ave. Suite D Balboa Island, CA 92662

Professionally Installed Factory Electronics Rear Cameras Installed Mercedes Bluetooth Kits Factory iPOD Connections and Much More!

Costa Mesa 775 West 17th St., Unit B

Call Shanna at

949.722.0707 and Mention this ad!

www.RoccosAutoTech.com

No need to Cut -----> out this offer!

MENTION LOCALE MAGAZINe to save an additional 10% off any Mercedes Benz Accessory!

EASTERN NEWSSTAND South Coast Plaza

Cabrelli Rollerbags, Travel Essentials and a Large Assortment of Domestic and Foreign Magazines

DO

WRITTEN BY: ERIK HALE PHOTOGRAPHY BY: ANDREW ABAJIAN ow often do you take inventory of your life? If you started writing down every item (ingredients lets call them), how long would the list be? How many things are fighting for your attention? I can make a long list very quickly. The list might be considered impressive. I think it’s embarrassing. It shows little or no resemblance to the list I would have composed during my formative years. It has precious little in common with my life from five years ago. My life is getting busier. I wondered if it was getting better…

Kids, girlfriend, magazine, Brother, Mom, Dad, TV, sports,

new magazine, Facebook, Instagram, website, sales (always selling), eating, emails (mountains of them), drinking, networking, taking pictures, writing stories, grocery shopping, house cleaning, future planning…

I write this list, and then set the computer (one of six wi-fi connected devices in my home) aside to revisit it once I had time to consider my precious list of life ingredients. It takes that half hour of pondering (while watching a Laker’s game and checking Facebook, Instagram and email) to realize some glaring omissions: Me. Where was I on this list? I didn’t exist. I hadn’t mentioned health. I hadn’t mentioned exercise. I hadn’t mentioned grooming. Where had reading disappeared to? I had precious little hobbies. My hobby was checking on everything else.

At some point in the last few

years, I had accepted a position as the middle manager of my own life. I was a highly paid assistant fetching food, weeding through information and making appointments for me.

I needed a change. I needed a break. I needed to reduce the amount of ingredients. I needed to take control of the chatter, trim the fat and clear way through the fog.

My friend Kristi had mentioned her Godmother Katresha’s retreat in Laguna to me for months. “A yoga retreat?” I would ask her sarcastically. “That’s not for me,” I would tell her. No phones and no TV for a week? No way. Throw in hikes, yoga, a weeklong food cleanse? I had already tried this.

Twenty years ago. It was called basic training.

After finishing my inventory review and replaying my own thoughts (no phone, no TV, mediation, hikes, a week away, really away), I realized it was a blessing that she had told me about this. It was exactly what I

“I was a highly paid assistant fetching food, weeding through information and making appointments for me."

148 |

| SUM-MORE 2013 Issue

needed. I picked up the phone and called Katresha.

Katresha’s voice on the other end of the line was like honey.

It was sweet, soothing and seemed to posses precious few “ingredients.” I made a reservation for a month later for my girlfriend and I (it was the only opening they had in the next 2-month period) and began trying to imagine what I had just gotten myself into.

My girlfriend and I spent the weekend prior to our check-in by checking off the items on the packing list Katresha had emailed us: comfortable clothes for two days (they provide onsite laundry), walking shoes and a CamelBak? The required CamelBak is a small backpack with an internal bladder to hold water and a long hose that allows you to hydrate while you hike. This item, we simply skipped. We had been hiking the week before in Laguna Canyon and could not imagine the need for carrying a gallon of water around while on a simple hike. We were obviously having a hard time reconciling the words “yoga” and “retreat” with strenuous hiking and the need for a carry-along water source. We arrived on Sunday (stressed from the drive and the

“He would always appear when I was the furthest away mentally." preparation that always goes into leaving home for a week), and the first thing we did was go on a hike. Luckily for us, they had extra CamelBaks. Lucky us.

Our first hike only gave us a glimpse of what was to come. It was easy for a few reasons. We had full bellies from a big brunch at Crow Bar that morning (tell me that I will be on a cleanse for a week and my natural reaction is to eat as much as possible before it starts), we had arrived a little late and had missed the biggest part of the hike, and lastly, we were full of adrenaline as we had been looking forward to this life-changing week. The six-mile hike was still harder than our typical weekend pre or post brunch outing. About half way through the hike, while trekking straight uphill, we caught up to our group. We walked past them unknowingly (we had not been introduced yet), and for the first of what turned out to be many times, our instructor Geo Moskios appeared at the top of the hill, walking toward us as if

transported here just to meet us. He greeted us with a smile that rested easily on his tanned face. His hair was a mop of grey and curly, shooting off in every direction. He was happy to see us. No mention of our lateness.

We turned together and started down the mountain.

Geo and Katresha Moskios are married and manage every aspect of the program. Katresha is the comforting, health-food making, well wishing Mother. Her every action is to make you more comfortable. Geo is the stern yet kind father that nudges and pushes you to achieve more than you believe is possible.

We returned to the Pearl that evening in a 15-passenger van with the seven women that would be our partners in this weeklong program. The Pearl is

tucked away in Laguna Canyon up a steep, switch-backed driveway, pushed against the mountain among towering trees. The 10 bedroom, woodsided retreat is surrounded by meticulous gardens, running fountains and stonework on the exterior. The interior is more of the same – wood, stone, clean lines and fine linens. Geo and Katresha have done a fine job of transforming this once Hells Angels clubhouse into a place quite suitable for our escape.

We were shown to our private bungalow with it’s own massive deck and pool view. It was perfect. After being weighed and measured (yikes, was that really my waist size?) we went to

bed early. This was going to be a big week, and we would most likely need our rest.

I could spend time telling you about the minute differences that each day held in our weeklong adventure, but I believe that I could give you more insight into the week if I focused on the routine. The daily routine is key to the success of the Pearl’s program. The routine lets you know what to expect. When you are hungry, the schedule lets you know that a meal is soon. When you are tired and sore, it lets you know that an hour of massage is just

THE PEARL LAGUNA 21095 Raquel Rd Laguna Beach, CA 92651 949.715.1674 www.thepearllaguna.com

| SUM-MORE 2013 Issue | 149

around the corner. The routine allows you to stop thinking, stop worrying and stop wondering.

It allows you to turn over what is going to happen to someone else. It is a relief.

LEMON WATER: You are awakened every morning at 6:30 am with a knock on the door. We rouse easily and head downstairs for our morning lemon water. We pour hot water out of a kettle and had a half lemon freshly squeezed. We are told that the drinks will kick-start our digestive system and help to regulate our acidity. Much of our nutrition is based on the idea that our bodies need to have our acidity vs. alkalinity regulated.

The lemon water was one of our favorite things about our stay. It is now months later, and we still have lemon and hot water nearly every morning.

GEO’S POWER YOGA: The Pearl is massive in size. A converted living room serves as our yoga studio. It is always warm with the fire burning in the massive fireplace at the front of the class. Beautiful woven rugs mark out nine evenly spaced places for us to choose from. Geo is waiting for us. I have precious little yoga experience – a total of three Bikram yoga classes nearly three years ago. Erin, my girlfriend, is participating in her very first class. Each class always begins with our very favorite exercise: the “windmill,” which I call the helicopter. You stand comfortably, feet shoulder-width apart, extend your arms away from your side and start to rotate your hips. This motion swings

150 |

| SUM-MORE 2013 Issue

your arms around your body in unison and loosens your back, shoulders, hips, arms and legs in one simple stretch. I love the helicopter. We proceed through a series of stretches, push-ups, movements and poses. Geo is very patient. He takes his time with each of us. He gives encouragement to me, adjusts Erin and works his way around the class helping everyone.

Slowly, surely, throughout the week, we learn to reach a little further, to stretch farther than we think we can. My back pain disappears on Day Three; Erin completes a back bend maneuver called a bridge on Day Four.

Geo’s “Power Yoga” uses his own signature series of postures.

According to Geo, these postures are meant to “wake you up, increase your mobility and energize your day.” Our week of classes made us both want to pursue his “Power Yoga” as part of our workout routine.

BREAKFAST: As yoga winds down, Erin and I look at each other. We love breakfast. We are both secretly hoping for a big bowl of oatmeal or a super-sized smoothie. Even though the rules for the breakfast meal allow us to eat when we are ready, I find that I am racing the other nine participants, including my girlfriend, to the breakfast table. The breakfast is surprisingly small. The meals at breakfast are consistent in size, differ daily in exact contents but usually entail some mixture of poached fruit, goat milk yogurt and almond crumbles.

The plates are beautifully

displayed and the food tastes amazing. All of our meals this week are a combination of fresh fruits, vegetables and organic wholesome foods. Much of the produce is grown in a garden only hundreds of yards from our table. The challenge asked of us is to adapt to the smaller portions; to function until lunch on merely several hundred calories. The taste and presentation of the meals made it easier to adapt. The lack of ingredients does not go unnoticed either.

NATURE HIKE: Every hike began precisely at 9 am. We would pile into the 15-passenger van and drive a few miles to our trail for the day.

It was awe inspiring to someone that has lived in the area for so long to see how much open ground exists inside of Laguna Canyon. Every one of our hikes began with a massive ascent.

Every hike began, without exception, on the ground floor of the canyon. Every trail seemed steeper than the last. Our initial climbs would take us from 800 feet to 1200 feet in elevation within the first 30 minutes to hours of our hike. Erin and I took up a position at the back of the group. We hiked, then rested, then hiked, and then rested. We found ourselves talking less and hiking more. We found ourselves resting more and hiking less. I looked down to realize my hands were acting as pistons pulling my legs up and pushing the alternate one down with each stride. We were really climbing.

At some point, there would be a time when we would reach the

summit of our hike. We would then continue along the ridge, dipping down and trudging up for mile after mile, stopping only to take in the views and suck in oxygen. The hikes were beautiful: Spring flowers over sweeping vistas with far off views of the ocean in one direction, flowering cactus, hundred-year-old oaks and towering mountains in the other. The hikes were designed to be a length and of a nature to be difficult enough to stop you from thinking about your daily chores. These hikes ranged between eight and 12 miles, covered thousands of total feet in elevation and lasted between three and four hours. I found that they were difficult enough to make me not only forget about my Instagram, Facebook and email; I also forgot that we were in Laguna. The art of not thinking of anything has always been unfamiliar to me. Always.

This week I experienced perfect quietness of mind on several occasions. All of these occasions occurred on our hikes. Geo appeared twice to us during our week of hiking. He would always appear when I was the furthest away mentally. I would be concentrating heavily on our ascent, the heat, my hunger or even nothing at all and turn a corner to find Geo sitting on a rock handing out orange slices and encouragement or Geo at the top of a hill as we crested, holding the leash of his bear of a malamute, Oso, handing out figs.

It was an explanation. He was letting us know he understood.

He seemed to know we needed nourishment, both literally and

“The Pearl wants to help us concentrate on every aspect of our health."

figuratively. Geo was teaching us.

FRESH JUICE: We are greeted every day upon returning from our hike by a smiling employee of The Pearl, holding a tray full of glasses containing freshly squeezed juice or freshly flavored water.

The juices are meant to raise our sugar levels, which have dipped on our long hikes. They are refreshing concoctions that included watermelon juice, apple juice and freshly squeezed orange water throughout the week. Once again, the refreshment relies on precious few ingredients.

WEIGHT TRAINING: The last thing you want to do after returning from a three-hour hike is lift weights. But as with everything else at The Pearl, there is calculated logic behind each part of our program. The weight room program focused mostly on our upper body. The idea was to get the blood moving from our large muscle groups that had been used during all of the hiking (our legs) into our upper body. The instructors made the workouts fun, even allowing us to workout in the pool on one exceptionally hot day.

LUNCH: Our lunch – not much different than breakfast – possessed few ingredients and mouthfuls of taste. Erin and I were always ravenous. We finish our plates.

Finish our tea. Then, we spend the time until our massage, plotting how to steal food. We do not follow through, but it was fun to plot.

RELAXING MASSAGE: I have never been much on massages. Erin, however, could not wait to have her massage everyday. I actually found myself dreading the possibility of having someone massage me everyday. I can tell you that the hiking changed my tune. I had not hiked 50 miles in one week since bootcamp, which was over 20 years ago. My lower back was screaming at me, my hamstrings were on fire, and there was a knot in my hip. I was begging for my massage and hoping mine came first as the days went on. Katresha had me figured out perfectly. Day One: a massage that gently massaged and stretched me. Day Two’s massage put me to sleep. By the time I was feeling better on Day Three, she assigned me to Molly. Molly was the tiniest masseuse I have ever seen.

She could not have weighed more than 100 pounds and her hands were small enough that I thought I needed to be careful when we shook hands in greeting. I should not have prejudged Molly. Molly is a Laguna local whose sole profession is massage. I could not have fallen asleep during this hour session if I had been drugged. She dug deep into my back, hamstrings and neck. She stretched out my arms and pushed on my IT bands until I was ready to scream. It was exactly what I needed. I laid down on my yoga mat that night pain free in my middle back for the first time all week. That massage allowed me uninterrupted, pain-free sleep for the first time in months.

FACIAL MASK: The Pearl wants to help us concentrate on every aspect of our health. We are reminded that our skin is our largest organ. Erin and I made our way to the kitchen each day after our massage to locate our tiny bowl of freshly made face mask (by Day Three we are tempted to eat them). The masks are uniquely different everyday. We had masks made up of mangos, avocados and an oatmeal concoction that would have made a nice cookie (please don’t laugh, but I know first hand, because I tasted that one). We both agreed that our faces felt better and looked better after six days of these natural masks.

HEALING BROTH: The broth was something we both began to long for. The span of hours between the end of lunch at 1:30 pm and the beginning of dinner at 7:30 pm caused our stomachs to growl and our attitudes to become a little aggravated. This mixture of reduced vegetables and herbs was healing to us. We were served one mug full of the healing tincture. Suffice it to say, I was hungry enough by the third day that I would turn the cup over my head, allowing every drop to leave the cup and hit my tongue.

FIRESIDE CHAT: Katresha gathered us around the giant stone fireplace like family each evening. She would share with us her amazing story of recovery. How she resurrected herself from a debilitating automobile crash that led to months of recovery. She would

share with us the benefits of her line of oils and creams that are sold as far away as England and as close by as A’marees in Newport Beach. She asked her staff to share recipes with us, to detail the benefits of berries and herbs, to teach. The purpose of the fireside chats was to take time out of our day for the expressed purpose of learning.

It is hard to imagine that our culture mandates eight hours per day of schooling until we are 18, and then never mandates we spend even a single hour learning ever again.

TAI CHI / FLOW YOGA: The nighttime yoga was a sleep aid. Long, slow stretches set to ambient music, crackling fires, cozy incense and candlelight.

The only thing I wanted to do at the conclusion of Flow yoga (and sometimes during) was fall fast asleep. We had an amazing change of pace on Day Three. Tai Chi master Vincent McCullough was that change of pace. A former football coach at Saddleback College, McCullough decided on a different life path.

He has been teaching yoga since 1971 and Tai Chi since 1979. He showed up in our yoga room one night wearing a blue silk top and white flowing pants. He was full of life, comedy at commitment to his chosen path. He showed us an ancient art form gliding effortlessly across the floor with movements that belied his 82 years. He taught us to let go, to ignore the rules, to just be. It was a lesson that stuck with me more than the movements ever would.

| SUM-MORE 2013 Issue | 151

DINNER: Our dinner is not much different than breakfast or lunch. It is something we have a hard time waiting for. It is the part of the day we dream about most and lasts the least amount of time.

It is fresh, healthy, creative, inventive, scrumptious and ďŹ nger-licking (literally) good. The portion size, lack of food and lack of calories have also caused us to focus on other activities.

Eating can no longer be seen as our primary activity. Exercise has taken that roll. Yoga has taken that position. By Day Three, I

152 |

| SUM-MORE 2013 Issue

could subside on so much less.

EVENING TEA: Tea became my crutch. The tea was caffeine free, served in abundance before and after every meal. It was served hot and unsweetened. The ingredients were grown in a tea garden that you could see from the window outside our room. The evening tea was our favorite. It came after our meal, served as our dessert and was always pristinely presented to us. The exact ingredients of each evening tea, which included herbs like lemon grass,

chamomile, goldenseal and sage, were read to us before the tea was served. It was the perfect way to conclude each evening. It also made us both very sleepy.

In one week we were able to rid televisions, telephones, emails, sales, future planning, Instagram, Facebook, The world wide web, caffeine, sugar, processed foods, alcohol, wheat, gluten, meat, stress and pain from our lives. My process of reducing ingredients left me with Family, girlfriend, health and self. One week at the Pearl really can be life changing.

WHAT IS YOUR EXIT STRATEGY?

Our clients plan ahead and always reserve a driver ' 8 , FRVW XS WR LQ Ă&#x20AC;QHV IHHV Q Suspended License for up to 24 Mo. Q Possible jail time and loss of employment Q

With Your Car Our Driver Q Q Q

Our clients donâ&#x20AC;&#x2122;t drink and drive.

I invite you to become one of them.

â&#x20AC;&#x201C; JOSEF WOJTKOW, CEO

We prevent you from getting a D.U.I. By driving you in your car With our skilled and courteous driver

$120 for 3 hrs. (most days) $200 for 5 hrs. (Saturday after 5pm)

949.283.0863 yourcarourdriver.com

Serving Orange County since 2007 Properly Licensed, Workers Compensation, Bonded & Insured by Lloydâ&#x20AC;&#x2122;s of London.

EASTERN NEWSSTAND South Coast Plaza

Cabrelli Rollerbags, Travel Essentials and a Large Assortment of Domestic and Foreign Magazines

The Ultimate Romantic Getaway

Treat yourself or someone special to a night at Dorymanâ&#x20AC;&#x2122;s Oceanfront Inn. Relax, unwind and feel like you are a world away...

Overnight Getaway Package $399

July & August ($349 September through June)

Package Includes: ~ One night stay in an oceanfront room ~ ~ Bottle of champagne upon arrival ~ a *LIW &HUWLÃ&#x20AC;FDWH JRRG WRZDUGV GLQQHU DW 2FHDQIURQW a a &RQWLQHQWDO EUHDNIDVW IRU WZR a ~ Overnight Parking ~ GIFT CERTIFICATE MUST BE USED THE NIGHT OF STAY ~ PRICES DO NOT INCLUDE TAX OR GRATUITY ~ RATES ARE BASED ON AVAILABILITY PACKAGE APPLIES TO SPECIFIC ROOMS, CHECK WITH THE FRONT DESK. ~ EXCLUDES: JULY 4TH AND DECEMBER 31ST

>,:; 6*,(5-965; 5,>769; ),(*/ *( à ® à ® >>> +69@4(5:055 *64

DO

Five summertime musts for every kid in OC. WRITTEN WRI RIITT TTE TEN BY: BY: Y: HOLLY CLINARD PHOTOGRAPHY BY: MATT DOHENY

PADDLE UP! Pirate Coast Paddle Company in Newport Beach is unlike anything else we’ve found in the OC. It’s something you’d find in picturesque Hawaii, but instead it’s right here in the beautiful surroundings of the OC Back Bay. On a regular sunny weekend, you can find the Pirate Coast Paddle Company filled to the brim with adventurers— young and old—ready for rentals, lessons, events and excursions. Locals and tourists from all over come to this spot to enjoy the art of stand up paddleboarding here, along with the fresh air and physical exercise they need to fill up their weekend. No matter why you come out to the Pirate Coast HQ, you’ll leave with a memorable experience of seeing a side of Southern California you’ve never seen before. I think in part that’s because of the scenery, and the other part is the community here. The Pirate Coast Team is a fun mix of outdoorsmen, educators and athletes, all here to give you and your family the best experience on the water possible!

Owners and high school best buds Tim Lukei, Mark Oehlman and Terence Ngo are quite the trio of cool guys, too. One a surfing veteran, one a former pro soccer player and another, a teacher and coach—their combo of teaching, water safety and just plain fun make them a dream team on the water. Pirate Coast Paddle Company’s summer fun for the kiddos includes the Quiksilver Kids Pirate Paddle Camp—an unforgettable 5-day camp and known as one of the most unique and fun kids

158 |

| SUM-MORE 2013 Issue

camps in Orange County. While taking in the summer sun, campers will learn the basics of stand up paddleboarding, each day focusing on a new skill and a new water activity.

Instructors carefully guide each camper to gain balance, control, steering and paddle etiquette (important to learn at a young age!).

Marine education and water safety always come into play as well, giving each camp kid a well-rounded education in being a master paddler. Confidence and skill are at the top of the list of items that the Stand-Up Paddle Camp strives to give campers, and with new moves and tricks acquired each day, along with paddle races, beach challenges, water games, relays, swimming, treasure hunts, and much more, we can almost guarantee that your little paddler will be tuckered out by the end of their day here! There is so much learning, and so much summa’ time fun to be had here at Pirate Coast Paddle Company, that you’ll want to bring your youngsters, and then come back with the entire family for a warm weekend on the water. Only in OC does it get this good!

QUIKSILVER KIDS PIRATE PADDLE CAMP Dates: various weeks, July 1-August 23 (8) Summer sessions, Monday to Friday 9am to 12pm Boys & Girls, ages 7-12 Location: Pirate Coast Beach @ the Newport Dunes, 1131 Back Bay Drive Newport Beach, CA 92660 REGISTER NOW: 714.600.8454 www.piratecoastpaddle.com/kids-camp

QUIKSILVER KIDS PIRATE PADDLE CAMP

TWENTY-SEVEN PLUS YEARS LATER,

and with over 7,000 children taught, Nelsen’s crew of experienced CPR and fi rst aid trained instructors gives kids age s 5-14 a safe and educational environment to learn about the ocean, wave riding, ocean safe ty, environmental activities and eve n some sweet beachside games.

QUIKSILVER AND ROXY SURF CAMP

HIT THE WAVES. If your kiddos are looking for some true OC fun this summer, filled with adventure and excitement— something not everyone in the world can enjoy like us So Cal locals can—then we’ve got just the spot.

Quiksilver and Roxy Surf Camp is happening this June, July and August, right in our Pacific Ocean backyard, a 10-week adventure for soon-to-be legit mini-surfers.

Owned and operated bylife-long surfer, Erik Nelsen, his experience traveling the world on a surfboard is the driving force behind this program. Nelsen started teaching surfing to campers at his father’s Ocean Adventure Program—a kidcentered science and snorkeling experience, in 1986. As Nelsen watched his campers take interest in the ocean, and particularly in surfing, he launched a surf camp of his very own from that inspiration.

From there, the last 14 years of the camp’s existence, Quiksilver and Roxy have graciously hopped on board (no pun intended!) to sponsor the surf camp. Twentyseven plus years later, and with over 7,000 children taught, Nelsen’s crew of experienced CPR and first aid trained instructors gives kids ages 5-14 a safe and educational environment to learn about the ocean, wave riding, ocean safety, environmental activities and even some sweet beachside games. In addition to

that, the goal of the program is to instill a sense of passion for surfing and a sense of true responsibility to where you grow that passion: the ocean. Safe, organized and educational, every-day campers will learn a new lesson about the ocean, coupled with fundamental surf instruction. Mondays are ocean safety, Tuesdays are tides, Wednesdays are waves, and Thursdays are ecology. Fridays are saved for all the fun and celebrating this weeklong program—kids will graduate after a lunchtime ceremony, and parents have the opportunity to watch their kids in action, showing off what they’ve learned all week! Nelsen brags (and rightly so!) on the large permitted beach he conducts his professional program on, where full days are spent in the sun. Not to mention the logistical perk of easy pickup and drop off carpool that so many parents find when they participate in the Quiksilver and Roxy Surf Camp. So, bring out those beach bums of yours and head down to the sand to enjoy the California sun, with an active, healthy new sport for all ages. See you out there!

QUIKSILVER AND ROXY SURF CAMP Dates: June 17-August 30 (10) One-week camps, Monday to Friday 9:30am to 3pm Boys & Girls, ages 5-14 Located in West Newport Beach off of Orange Street REGISTER NOW: 949.464.0077 www.eriknelsensurf.com

| SUM-MORE 2013 Issue | 159

DISCOVERY SCIENCE CENTER

THIS SUMMER’S UPCOMING EVENTS

at Discovery Science Center include a Lego-themed Castle Adventure, and a history , art and science adventure of the great Leonar do Da Vinci with Da Vinci Jr. Adventure Wanted.

DISCOVERING SCIENCE. Dedicated to educating young minds, assisting teachers and increasing public understanding of science, math and technology through interactive exhibits and programs, Discovery Science Center is a nonprofit in Santa Ana that is making their mark. You, no doubt, have driven by the giant cube off of the Golden State Freeway, and your carpool companions have pointed and squealed at the sight from the backseat. It’s impressive from the outside, but even more so when you walk in the doors of Orange County’s Discovery Science Center. With the idea of this science center dating back to 1984 (no sci-fi reference here), the Center originated to teach kids what life was like at the turn of the century in Orange County, in an interactive way, while building a “world class hands-on science center.” Well, those 1980s visions have since come true, and the Science Center has seen hundreds upon thousands of young scientists and creative minds walk through their ever-themed doors to discover new worlds of science, math, Star Wars and Indiana Jones. This summer’s upcoming events at Discovery Science Center include a Lego-themed Castle Adventure, and a history, art and science adventure of the great Leonardo Da Vinci with Da Vinci Jr. Adventure Wanted.

160 |

| SUM-MORE 2013 Issue

Aside from the regular, spectacular learning exhibits here in the heart of Main Street’s Santa Ana, DSC’s Summer Camp is something for every OC youngin’ to experience. If you have a future explorer, an aspiring veterinarian, or a someday zoologist on your hands, this is really the place to be. The Center’s interactive, tactile, hands-on science camps are for ages 5-10 and come in a variety of specialties and interest levels. The Zoo and You is a program for ages 5-6, located at the Santa Ana Zoo. If you have a future animal expert on your hands, this program is the perfect spot to nurture their love for the four-legged kind. Each day of the camp is themed around a popular children’s book, and each book connects to a hands-on animal activity. Campers here get to know these special animals during the camp animal shows—all from the zoo’s barnyard classroom and outdoor amphitheater. Zoo Camp is also offered for ages

7-10 at the Santa Ana Zoo, with more intermediate activities and interactive learning. Kids will get to explore zoo careers like veterinarian jobs, zookeeper work and zoo architecture. Listening to the heartbeats of snakes and rabbits are amongst the highlights of this Zoo Camp, and campers will again get that up-close experience with some of the zoo’s most beloved creatures. Science Camps at the San Joaquin Marsh are also operated through the Discovery Science Center, and the Summer Smiles for ages 5-6 explores the world of frogs, bats, butterflies and crabs. Nature hikes and scenic settings will surround your little explorer, and they’ll get to see a whole new side of beautiful Orange County wilderness. For ages 7-10, the San Joaquin Marsh offers Project Discovery for those kids who enjoy creating, engineering and building.

Challenge-based activities are meant to grow skills that are already budding in your youngster,

and pretty soon you’ll see flying models, catapults and other structures in your future! A great way for your 7–10-year-old to learn a little friendly competition; they’ll compete in a camp-wide competition to test the skills they’ve acquired throughout the week. So much science in one spot! Get here now.

DISCOVERY SCIENCE CENTER 2500 N. Main Street Santa Ana, CA 92705 www.discoverycube.org/summercamp

EDUCATE, EXPLORE, OCEAN.

OCEAN INSTITUTE

IOUS SthEeAstudy R E T S Y M E S O H T FROMs, to the rich California history, to stitute in

creature ns—Ocean In ecimen sessio alk these wet labs and live sp udents who w St l. al it s ha they observe Dana Point lty sea spray as sa e th e ientific st ta n s and collect sc grounds ca se ui cr ch at w les on world below. migrating wha under-the-sea e th e at ig st ve data to in

The vision of the Ocean Institute is “to be the world’s best experiential ocean educational organization” and that about sums it up. Since it’s start, the Ocean Institute (OI) has been a leader in immersion-based education programming and has won some major, national awards, including the Walter Cronkite Award for Excellence in Maritime Education, in addition to dozens of National Science Foundation grants.

The Institute, located in picturesque Dana Point, has a distinct national reputation for it’s “hands-on marine science, environmental and ocean education and maritime history programs,” but it’s the headlining hundreds of thousands of students, ages 5-18, who participate in the Institute’s programs of learning and exploration that happen each and every year. The Ocean Institute’s summer camps are a sell-out program each year, offering field-trip programs with crafts, cruises, tidepool walks, off-site fieldtrips, kayaking and more. Most are week-long day camps running Monday through Friday, 9am-4pm, as well as singleday programs, multi-day camps at sea, and high-school programs that can lead to internships (here’s your chance, high schoolers!). From those mysterious sea creatures, to the rich California history, to the study labs and live specimen sessions—Ocean Institute in Dana Point has it all. Students who walk these wet grounds can taste the salty sea spray as they observe migrating whales on watch cruises and collect scientific data to investigate the under-the-sea world below. When visiting OI’s beautiful grounds this summer, you’ll quickly see how students here obtain further appreciation for ocean issues facing our world today, as they participate in discussions on sea pollution and how we have the power to turn that around. Good stuff, right?

Although, the Institute is not a museum or an aquarium, you could easily mistake it for one with their vast collection of artifacts and animals scattered around the campus—adding to the educational ambiance for those young oceanographers to gaze at. All of this action doesn’t happen magically, but with a long list of educational facilities. The Ecology Learning Center and Children’s Theater is especially for grades K-3, with a virtual and interactive theater, stations on marine life, wet-tables with video-microscopes and a full digital imaging lab. For those in grades 4-6, the teaching laboratory of tanks of local marine life, including the ever-popular jellyfish station located at the Packard At-Sea Learning Center. The Maritime Center is another spot for hands-on teaching and an exploration of maritime history. The Folino Center for Technology and Communications on campus uses modern-day technology for distance learning programs for the nationwide education of students—something others all across the U.S. can enjoy! Perhaps one of the highlights is the Marine Protected Area that is a natural intertidal ecosystem of eight acres, adjacent to the Ocean Institute site.

For those getaway camp-like experiences, check out Lazy-W Ranch, located in the Cleveland National Forest, owned by the Institute. This residential camp

allows budding students to spend their summertime days and starry nights experiencing education in California history, investigating different ecosystems and more. The on-the-go education here comes in a few forms, too: the 70-foot R/V Sea Explorer research vessel, the 118-foot Spirit of Dana Point topsail schooner, and the 130-foot historic tallship, Pilgrim, is where these lucky-duck SoCal students can live as sailors in the 1830’s during overnight and daytime dockside programs.

Of course, we at LOCALE love that the Ocean

I n s t i t u te thrives on community— and that’s displayed especially in the “Ocean in Motion” van, which is a mobile laboratory for outreach to special needs and underserved students. And last, but certainly not least, is a fan favorite at the OI, the Surfscience Learning Center and Sleeping Deck. This Center tells the story of California’s rich surfing history, full equipped with a wave tank, oceanography test tank, ray pool; even a sleeping deck, with a National Weather Service Coastal Observation Station, and expansive views of the open ocean graze the features of the second floor. There is so much fun packed into one spot down in Dana Point—make sure you are getting your budding whale-watchers out for some exploring and educating!

OCEAN INSTITUTE 24200 Dana Point Harbor Drive Dana Point, CA 92629 www.ocean-institute.org

| SUM-MORE 2013 Issue | 161

STEP INTO SAFARI. Lions and tigers and bears, oh my! Ok ok, not quite what you may be thinking of as a summer sizzling activity for your kids, but this one is definitely a safari start to the warmer months. Just a short trip up the 5 freeway, the Santa Ana Zoo holds a ton of summer activities for your animal-lovin’ kids. The Santa Ana Zoo at Prentice Park (named for local businessman and original property owner, named Joseph Edward Prentice) is owned by the City of Santa Ana. The 1952-founded zoo is fully committed to educating the public— no matter what age—on conservation, while incorporating fun into learning. The exhibits throughout the zoo are exactly what put this mission into action. You may know the Santa Ana Zoo as the “monkey zoo” and self-proclaimed “head monkey” and Zoo Director, Kent Yamaguchi, tells us their ape-like reputation is accredited to the fun fact that 50 monkeys must be at the zoo at all times or the land will revert to its heirs. So sure enough, you’ll find 58 monkeys currently there, in addition to over 80 different species and 300 animals. Spend a day (or two!) here on the sidewalks of the zoo and follow them around as they lead you and your fam into the interactive learning stations in the Rainforest Adventure Maze, or the transporting waterfalls and lakes of the Amazon’s Edge, which take you into the lush jungles of Brazil. Take those youngsters to the 9,000-square foot Amazon Aviary, where you can mingle with a wide variety of free-flying, South American exotic birds. Your little ones will “oooh” and “ahhh” at the white-bellied caique, scarlet ibis, emerald toucanet, blue-crowned mot-mot and other beautiful birdies. What a summer, huh?

Teirra de las Pampas at the Santa Ana Zoo is something new, preserving one of the most highly endangered habitats in the world, the Pampas Grasslands of South America. Walk into this beautiful environment of native plants and grasses and experience the “pampas” through physical and tactile education stations throughout. Walk a little farther into the exhibit and you can catch some big, hairy creatures like Anteaters, Guanacos and Rheas. And before you leave our favorite local zoo, stop by the Crean Family Farm on the grounds and see what real farm life is like. Yes, much to many visitors’ surprise, there are real farms even to this day in city-like Orange County! You can get a taste of that as you visit the Crean Family Farm, feeding and petting the friendly animals here. Kids (and maybe even YOU) will learn the roles each animal plays when living life on a farm, as you watch the staff care for the animals and interact on a whole new level.

SANTA ANA ZOO

If you all need a little break from all of the walking around action here at the Santa Ana Zoo, hop on the Conservation Carousel, equipped with 33 animals to ride on. Each rider on this carousel receives an educational collector’s card describing an animal and why it is endangered—learning at every turn! Literally. The Zoofari Express train is another mainstay at the zoo, with the 6-minute ride taking you through the Crean Family Farm to the northern section of the zoo. Overall, the Santa Ana Zoo is a great place to get up close and personal with animals, and with an affordable entrance fee for both kids and adults (reduced prices on weekdays after 2pm!), you just cannot go wrong on a hot summer day here.

SANTA ANA ZOO 1801 East Chestnut Avenue, Santa Ana, CA 92701 www.SantaAnaZoo.org

PAS AaTlkTinHtoEthis M A P S A L E D A TEIRR Zoo is something new. W and grasses. plants Santa Ana ent of native m n o ir you can v n e l exhibit and beautifu e th to in r e aters, farth res like Ante Walk a little tu a e cr y ir a big, h catch some d Rheas. n a s Guanaco

162 |

| SUM-MORE 2013 Issue

SANTA ANA ZOO

JULY U AUGUST 2013 eriknelsensurf.com

949.464.0077

REGISTER NOW! the surf camp preferred by orange county families for over 25 years

learn to surf this summer!

FEATURE

of %Yě 'Êᶠě ø D 0 @ D0 ­Ã Dò Yøďò YĄ Ąª Ã Ê ª­ø ì=Y­ÃjÊęí WRITTEN BY: JENNIFER HOOD PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS

166 |

| SUM-MORE 2013 Issue

ěÊď ęYÃĄ ĄÊ j øďtt øø ď¶} ­Ąïø ò Y¶¶ě ø­¾Ú¶ } Y¶¶ ěÊď ªYĘ ĄÊ Ê ­ø j Ą ÃYt­Êďøàí This is one of those stories that hinges around a very exceptional character. He’s the one that the teachers didn’t see coming; the one whose exploits and triumphs didn’t even seem possible to his family and friends in his younger days. Jay Longley was the quintessential dark horse, and he is the hero of this story, which starts in a town in Minnesota a handful of decades ago, when Jay was only two years of age. He was always a spirited boy. His mother had put him into a leather safety harness so he could play safely without getting too far away. Jay didn’t take a liking to this contraption, so he chewed through the leather strap and made his escape into the nearby field.

Two things happened that day: firstly, Jay got his nickname, “Sparky,” and secondly, perhaps a small seed was sown in this young boy’s mind – that he wanted to create something durable, something that would withstand whatever forces the world had to offer. That seed grew throughout Jay’s formative years, culminating as he sat at an old Singer sewing machine in his Laguna Beach garage in his twenties, trying to make the best thong sandal that could be made. After a season of trial and error and a laborious hunt for the finest of materials, Jay finished what he set out to do and the Rainbow Sandal was born.

“My whole thought when I was young was to try to make something that would never wear out, because I was always tired of fixing stuff,” says Jay as he leads me past the Rainbow Sandals retail outlet showroom, a tiki themed building off the 5 freeway at Pico in San Clemente. “I thought, ‘That would really help the world if someone could make something that would never break.’

Nobody has a guarantee on anything. So, I got more educated, not in school, but just in life. And I said, ‘Well why don’t I make thongs?’ since I was a surfer.” Jay had moved to Southern California with his family when he was seven and quickly took to stand up paddling at Big Corona. “When I was starting to make the sandal, I couldn’t find quality materials. The rubber, the leather, the glue, the bottom, nothing was quality. So I had to make the lip glue, the arch, I had to stitch the leather; everything I did myself to make sure these sandals wouldn’t break.”

Jay speaks casually, unaware or more likely numbed to how impressive this story is,

considering the ever-diminishing talent for building something from scratch. If you were to sit down tomorrow and try to create a sandal, can you even think where you would start? Now, consider the fact that at the time he created these now internationally sold sandals, he didn’t even have Google to get him started, as well as that he was a slightly mischievous young man who no one expected to create the next great sandal.

“How did you figure it all out?” I ask. “Did you ask around to people who were already doing it?”

“No, no research. ‘Cause nobody’s gonna tell you the answer. So, I had to learn how to make the glue myself, which took forever. But, to get started, I bought this old World War II sewing machine for $700 and made payments at $17 a month for it.”

He points to a sandal on the table, “This bar tack right here is really the one they used in 1944 to sew the parachutes for all those boys that were in the Second World War. I had so much trouble with that sewing machine, you would not believe!” Jay laughs. “It was so horrible, horrible, horrible! But I was in there making those little sandals and stuff.

I was told that I’d never figure it out, that it wasn’t a good idea. I never gave up, and I just got better and better. And now, that’s why we’re famous.

Rainbow Sandals is famous not for the fashion of it, but because of the functionality. Just like Levi’s.

Levi’s is famous because they don’t break. I’m the Levi’s of sandals. I make an item that people wear for 10 to 15 years. Then, they tell their friends they got a good deal and that’s what makes the difference. It’s not that I’m any special thing. It’s just that I’m functional; I make a functional item that people can wear. That’s it. That’s the story.”

Well not quite. Jay, like many successful people, underestimates his own hand in his success. It’s something psychologists call the Dunning-Kruger effect, wherein unskilled individuals rate their abilities much higher than they actually are, and highly competent individuals (like Jay) rate their abilities lower, assuming falsely that everyone possesses their same level of understanding and that anyone could do what they do. As Jay takes a photographer and I through the factory behind his San Clemente retail location, it’s apparent that you’d be hard pressed to find a guy who could care so much about making a quality sandal that he set out and literally figured out the winning

recipe from scratch, with no help and hardly any offered confidence from his peers. Jay was the man for the job, and that’s why he is the hero of this story. He’s one of those headstrong and adventurous characters that pepper history, the type that sees a good idea and gets bit by it, never to look back.

“Well, it’s just like anything,” Jay says to me. “If you want to be successful, it’s really simple, all you have to do is be tenacious. Don’t ever give up. You’re not gonna get it right the first time; you have to continue to tweak things to make something without being too sensational. Have it be an honest, from-your-heart thing.”

“Of course you have to have good ideas first,” I interject.

“You can make the good idea,” Jay says nonchalantly, as if a good idea is as common as a rock. What makes Jay’s story so impressive isn’t the idea, but rather the tenacity with which it was executed. “You can create it. That’s just being educated and trying to create something over and over until you get it right,” Jay adds.

Jay has built Rainbow Sandals into a comfortable beachside empire across the decades. Since the day in 1974 that Jay left the Sawdust Festival parking lot where he was selling his handmade sandals, and officially set up shop as Rainbow Sandals in San Clemente, his goal has always been to harness the utmost quality and comfort into a sandal. Today Rainbow Sandals makes 2,000,000 pairs of sandals a year. Jay is no less sparky than when he began. More than 65 people work at Rainbow Sandals, and Jay is more than “comfortable” financially, as he puts it. The hard earned fruits of his labors have gone into a jet and a Lancer 4 race plane, as well as Jay’s farm where he grows wine and avocados. But even toys and joys like that don’t keep him from coming into the San Clemente factory to re-glue old sandals that have been sent back to the shop to be fixed for a customer or to be refurbished and then given back to charities.

“I’m here every morning and I work on the sandals that we give to people,” says Jay. “I don’t really have to do any of this stuff, but I do it because I think it’s the right thing to do, to go ahead

| SUM-MORE 2013 Issue | 167

and take what people throw away and give it to someone to help somebody else. That’s cool right?” That’s definitely cool, although my sentiments can’t be heard as he walks me into a loud room within the factory where two guys are working the crusted adhesive off the edges of newly re-glued sandals. “I like being a part of this. I like making sure that everything works well.

I enjoy the hands on.” He points to a corner of the room. “These are the sandals right here that we sandblasted to give to rescue missions: Laura’s house, places like that. We do about thirty or forty pairs a day. Once we’re done repairing them, they look like new.” He’s right, the wall of cubbies filled with once well-worn sandals looks like a case of brand new Rainbows. He goes over to the pile of old sandals yet to be repaired. “The thread right here, see how it came out? We re-stitch these and then send them back to the owners. It’s important to me for Rainbow Sandal’s reputation that it’s done right. So I check all of these before they go back to customers or to charity.” Jay’s dedication to quality and durability is relentless. I’d have to guess it’s not often you have the owner of a hugely successful retail brand quality checking each product repair, let alone offering a lifetime

168 |

| SUM-MORE 2013 Issue

warranty on his product should it ever fall apart because of poor manufacturing.

Jay’s dog Bentley leads the way as we wrap up our tour of the San Clemente Rainbow Sandals factory. The scrappy dog knows his way around the factory better than Jay, scurrying through shortcuts and then running back to meet us impatiently, his tail wagging relentlessly. You can see Bentley in the new Rainbow ad campaigns that were recently launched. For a dog who was on death row at the pound just a few months ago before Jay snatched him up, he sure has made a fast segue into local celebrity.

We descend the backdoor steps from the factory and round the curving driveway back up to the retail outlet’s front entrance. A small girl is waiting on her mom to wrap up a quandary over which sandal to buy. Bentley trots in and Jay gives the girl a bag of fresh popcorn from an old-timey machine that stands in the front entryway of the outlet, encouraging her to throw the popcorn to Bentley to catch in his mouth. Along the wall behind them is a trophy gallery of mounted sandals and love letters from some of the many loyal fans of the Rainbow brand.

Love notes about a shoe? Considering the state of most shoes after a year of being worn, this might seem absurd; that is, unless you’ve owned a pair of Rainbows. These are the kinds of shoes that stay with you for decades. They become a part of your routine, a part of the memories you make every summer at the beach. They are the stylish yet understated answer to any outfit.

Jay has succeeded in creating something that goes beyond the common selling points of price or quality. The appeal of the Rainbow Sandal is the culture that exists behind its creation; the passion and dedication to endurance and conservation that propels it through the years despite changing fashions and trends. Looking at these mounted sandals, with their accompanying scribbled notes varying in content from gratitude to full-on anecdotal histories of their travels, one has to smile at how much joy could be summoned by a boy who was too tenacious to be kept from the greatness that awaited him in that field in Minnesota. Ideas are only as great as the people who practice them into perfection and then share them with the world.

VISIT RAINBOW SANDALS’ NEW WESBITE AT WWW.RAINBOWSANDALS.COM OR VISIT THE RETAIL STORE AT 326 CALLE DE LOS MOLINOS SAN CLEMENTE, CA 92672

| SUM-MORE 2013 Issue | 169

Landon Miller 949 - 212 - 7303 Harcourts Prime Properties OCresidentialhomes.com DRE# 01883305

“This is what it’s all about!”

Gradute of Chapman University.

Orange County Sales Specialist.

Prides himself on customer service.

Over 8 million in closed sales in his first full year of real estate.

Focuses on the details to close the deal in the quic quickest amount of time, with the least amount of money, for the most amount of money.

REFRESH

SAN DIEGOâ&#x20AC;&#x2122;S ONLY BEACH FRONT SPA REVITALIZE Spa | Salon | Sauna | Steamroom Outdoor Whirlpool & Fitness Center GET SOCIAL with the Catamaran Resort Hotel & Spa

www.CatamaranResort.com | 858.539.8821 3999 Mission Boulevard | San Diego, California 92109

FIND US AT

(949) 702-1951 UrbanpieOC.com

WE CATER

HOME

HOME EXPERT

GAT EHOUSE OW NER K IM SA NK E Y T ELL S US HOW TO SPICE UP A ROOM hether you’re looking for a couple throw pillows to spice up your sofa or needing a full design re-haul of your home, Gatehouse – that “little neighborhood shop” with the big heart and the clean vibe – is the best place to start in Orange County.

The owner, Kim Sankey, has been in the home furnishing business for almost two decades. Beginning as a sales representative, Sankey traveled abroad to Paris and received the final push she needed to follow her dream and open her

own home furnishing and design store. The realization of that dream is Gatehouse in Costa Mesa, which opened in 2004.

The store is full to bursting with everything from several sofas in different styles, to lamps and candles littering every open surface. Yet, what you see on-hand, is not all that the store has to offer – Sankey takes on clients as well, designing everything from full houses to small rooms, whatever best fits the customer’s needs. Gatehouse caters to the homeowner, which has earned them a high reputation in the design and home furnishing world.

WRITTEN BY: DOMINIQUE ROCKER PHOTOGRAPHY BY: ERIK HALE

Q: You have this store, where people can come in and buy things right off, but you also go into people’s houses and design the interior?

KIM SANKEY: Right. Some people come in and say, “We just bought a new house…go.” They want paint, tile, everything. Other people come in, saying something like, “My husband has a sofa that he won’t let me get rid of, but it’s tiredlooking,” so I’ll say, “Ok, let’s put some pillows on it.” I’m really known for my pillows and my fabrics, I’m a fabric freak. So we really have that reputation; if you need pillows, we’re the place to be. You know, a couple pillows and a new lamp can reinvent the world.

Q: How did you get into home design?

KS: I was a sales representative for home furnishings for about ten years, but I really wanted to open my own store. Then I went to Europe, to the Paris show, and literally came home from that going, “That’s it, I’m opening a store.” I was totally inspired by everything I saw there. It was really the tone and palette of everything – relaxed, all linens, very beige, more organic. We didn’t have that in California at all, so I thought, that’s it. Then, I wanted to do outdoors, since my husband’s background is in outdoor, so we thought it would be perfect. My indoor is so casual that it sits well with outdoor. But design

174 |

| SUM-MORE 2013 Issue

wasn’t part of our business plan originally at all, but it literally evolved into that, and we had to set up a whole design part. So now most of my girls are designers as well.

Q: What would you say sets you apart from other home designers?

KS: We’re different from other true designers because we have a retail store. I think we’re easy.

We’re more about getting it right than imposing all our opinions. When I’m done with a project, I always say, you did it! I think the client did it; I come in, I edit, and I tell them what I think is best, but mostly I think it’s a collaboration between the client and us. Because we are that little neighborhood store, and people love our look, it’s easy for them to envision. I always tell the girls, it’s not about the size of the sale it’s about making it right. If a customer is unsure, and they’re close, we’ll run over to the space and measure the sectional or whatever it may be to make sure it fits. We’re really different like that. I don’t know how many stores do that.

Q: You mentioned that your husband specializes in outdoor design. When a client comes and wants both indoor and outdoor done, do you collaborate with him on the design?

KS: Not really. He’s mainly a sales rep now, so he’s focused more on the manufacturing side, but

he exposed me to all this really great outdoor.

He was from the Midwest, I’m from California; I had great weather all the time, he had very few good weather days. Everybody in California was doing what I call ‘whirly swirly’ iron, and that’s all that was out here. But we mix it up; we throw some pillows on the outdoor sofa and have something new. Nobody had ever had a boutique experience with outdoor until us. I just like feeling like its all one cohesive space.

Q: When do you feel that your design has really succeeded in the eyes of the client?

KS: The best compliment I can get when I leave a house I’ve designed is that everyone walks in and still wants to put their feet up. It’s well done, everything looks great, but if it’s a museum where no one wants to sit down, then I haven’t done my job. So consequently we attract that client, we attract someone who wants something well done, good quality, good-feeling space, where they can still put their feet up.

Q: Finally, what has been your favorite design project, and why?

KS: That’s tough. I think I love them all a little bit. That’s like saying pick a child. But, I think the ones that take me out of my box…they give me something. It pushes me to do something out of my comfort zone, but it’s like I unexpectedly get a gift out of that too.

I’m really known for my pillows and my fabrics, I’m a fabric freak. So we really have that reputation; if you need pillows, we’re the place to be. You know, a couple pillows and a new lamp can reinvent the world.”

) 0

THE EXPERT NAME: KIM SANKEY TITLE: OWNER OF GATEHOUSE WWW.GATEHOUSEHOME.COM 270 E 17TH ST COSTA MESA, CA 92627 949.515.2335

Clow’s Fit Personal Training

when

Leah Zaby

counts...

Taste Quality Experience Service

of The W Salon Have the hair you’ve always dreamed of with

• Complimentary consultation • 100% Natural Human Hair • Virtually Invisible Attachments • Patented Non-Damaging Method C

M

Y

CM

Not following through on that New Years Resolution?

MY

CY

CMY

CALL NOW

K

for one month of personal training for only

Catering

$99!

*Two 30 minute sessions a week for 4 weeks.

Offer can be bundled with additional sessions.

"I never would have lost 25lbs, reduced my body fat by over 9%, & best of all placed 2nd in my very first figure competition - all in 3 months!"

Above All a s t ep a bove t he res t

Before After

-Amanda Drenning, OC

Complimentary Conditioning Hair Strengthening Treatment and style with Consultation

For Rates & Available Appointments Call 949.478.5574 or Email at Info@SaraClow.com

26538 Moulton Pkwy, Suite C Laguna Hills, CA 92653 714.392.2130

social events weddings fundraisers birthdays

luncheons anniversaries memorials corporate events

www.aboveallcatering.com 714.220.1289 Marissa Rodriguez Photography

OC’s Elite Photo Booth Company

PERFECT FOR:

Weddings Birthdays & Picnics Anniversaries Corporate Events Fundraisers School Events Trade Shows Mitzvahs Restaurants & Lounges We Do

It All.

Your choice of Arcade style or Open Air Photo Booth FOR PRICING & BOOKING CALL US AT 949.292.5186 OR VISIT US ONLINE: WWW.CTM-PHOTOBOOTH.COM WWW.FACEBOOK.COM/CTMPHOTOBOOTH

HOME

SETTING

THE

TA B L E

WRITTEN BY: SARA ESCALANTE PHOTOGRAPHY BY: TRICIA METEER

What started off as a business venture for Chef Jordan Russell has evolved into what he describes as a storytelling platform. In his own words, “I don’t even like calling this a business; Forage Supper Club is my art project.”

And like all great artists, Russell follows no rules. There isn’t a menu to peruse, or even a physical restaurant for that matter. He builds his kitchen on location from scratch; and guests, who purchase tickets in advance, sit with one another at a communal table, which is set in a unique, site-specific environment and hosted by independent agricultural producers throughout the ever-fertile land of San Diego County.

An advocate of slow food and sustainable farming techniques, Russell uses the Forage Supper Club as a way to honor the people dedicating their lives to producing great food. “In my mind, it’s a platform—you take farmer, chef, client and connect the dots. It’s an opportunity to help build a community. And this isn’t a novel idea; I’m not trying to do anything new. It’s really a matter of finding an ingredient, and then, finding people with a unique story that produce that ingredient.

I want to add visibility to these people who deserve to be recognized and celebrated for the work they do, because growing food and making food is truly a labor of love. ”

178 |

| SUM-MORE 2013 Issue

SUMMER SOLSTICE SUPPER

Q: In what ways has incorporating sustainable farming techniques changed your cooking philosophy?

JORDAN RUSSELL: My cooking style has changed, because instead of trying to, for instance, manipulate a bad carrot into a good dish, I’m now working with carrots that taste amazing on their own. My approach has become, do less with amazing product, opposed to trying to manipulate an inferior product.

Q: From where is the name, Forage Super Club, derived?

JR: As a whole, chefs can be guilty of having huge egos, and oftentimes the appreciation or praise is pointed in the wrong direction—I think chefs take too much credit. And the reason I say that is because a lot of what being a chef is about is finding the best product, which is where the name Forage Supper Club came from. If you look up the definition of forage as a verb, it means searching for food.

Starter salad of arugula and garden lettuces nectarine. nasturtium flowers. red walnut vinaigrette.

Main pan-seared free-range chicken sweet corn. chard. heirloom carrot. sungold tomato. pan jus

Seasonal Side Dish roasted sunchokes with charred green garlic

Dessert carlsbad strawberries with lavender sorbet almond cookie. Thai basil. sweet cream.

Q: Can you share one of the “stories” told through a Forage Supper Club dinner?

JR: These stories are told by the amazing producers that we have here in San Diego County. For instance, we did a dinner with a man who makes his own olive oil. He had gone on a trip to Italy a while back, and when he came home decided to plant some olive trees on the land in front of his house and began producing different olive oils. So, we created a five-course dinner around his product. The table was set in his front yard beneath the trees from which these olives came. Everything comes full circle. We developed another dinner around lavender, which was set amidst a lavender field, and another with pumpkins in a pumpkin patch, and then a seafood based menu on the beach—in other words, an important element to the story of these dinners is that they’re site specific.

Q: You mention that this isn’t a job for you, but rather a “Celebration of life in Southern California,” which is a great statement as well as one that you clearly live up to in terms of the emphasis you place on community and acknowledgement of local producers. Why is community such an important aspect of these dinners?

JR: Community is built into our DNA, without it we aren’t healthy people, and the way that we share community with other people is typically by eating—it’s the way we celebrate most things in life and that’s cross cultural. Sitting down together and eating at a table is one of our most basic human functions, whether it’s a regular Monday night or a wedding or a holiday. I believe that food and eating and how you feed yourself is really the most important thing in life. I don’t think there’s anything more important than what you eat, how you eat and whom you eat with. The happiest cultures in the world embrace the idea of community and that is often celebrated through the process of sharing a meal together.

Q: How important is the atmosphere of the dining experience to you, and what roles do aesthetics and environment play in a Forage Supper Club dinner?

JR: Aside from having the producers with us at these dinners to share in the energy, I think that the environment is actually the most important aspect. The food can taste bad and people would still enjoy themselves.

Of course we are using amazing products so the food tastes great, but the key is that we’re in the company of the people who produced the food and in the environment where the production took place. When you put those elements together, it’s basically it’s own insurance policy. Without the environmental setting, it just wouldn’t work.

Q: What ingredients are you looking forward to cooking with this summer?

JR: The great thing about San Diego is we can grow just about anything down here. In the summer time, I love all the different melons that we can produce. I love tomatoes. I’m also a fan of incorporating different edible flowers in dishes; I think they add a lot to food by making it beautiful in a rustic sense, and a lot of the best edible flowers bloom in the early part of the season.

Summer squash is great, mulberries, artichokes...summer is, in my opinion, definitely the most special season.

Q: I read that you’re a music lover as well, is there anything in particular you like to listen to while cooking, and are Forage Supper Club dinners accompanied by music?

JR: I always listen to music when I cook.

Amos Lee, Ben Harper, Tom Petty – artists like that are always playing in my kitchen. I think food and music are about as synonymous as two things can get, and the reason I say that is because music, like food, is ceremonious.

We have musicians play at all our dinners and we try to tie the music into the energy of the environment. Cooking and playing music go hand in hand because there are so many different types of music, and each genre can correlate with different types of food.

Q: What’s on the horizon for Forage Supper Club?

JR: One idea I have for an upcoming dinner is based around hydroponic farming. There is a big issue surrounding the idea that impoverished people are unable to eat as well as they should because there isn’t enough access to good food. An answer to that is hydroponic farming, which we now see happening inside people’s homes, particularly in urban areas. This table would be set in an abandoned building, and we will only cook with hydroponically grown ingredients and use the dinner as a way to tell that story. But in a broader sense, ideally I’d love to do one of these dinners every season change and also stretch beyond San Diego County so as to continue growing this community and sharing these stories. www.theforage.com

| SUM-MORE 2013 Issue | 179

Rider: Dax McGill

Photo: John Salanoa

Live life in the bowl

www.banzaibowls.com

If the car in your dreams is not the car in your garage, letâ&#x20AC;&#x2122;s talk.

The All-New 2014 E-Class.

Experience The Fletcher Jones Difference.

FLETCHER JONES MOTORCARS N

E

W

P

O

R

T

E

B

A

C

H

330 0 Jamb o r e e Road w w w. f j m e r c e d e s . c o m â&#x2013;ź

7 1 8

â&#x2013;ź

â&#x2013;ź

â&#x2013;ź

9 4 9

3 0 0 0

THE SMOOTHNESS TO BLEND IN. THE BACKBONE TO STAND OUT. Sailor Jerry’s blend of Caribbean rums lays down a

smooth-as-hell base for any drink. Meanwhile, its bold spiced character stands out, so even fancyass cocktails taste better.

sailorjerry.com RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY. ©2013 Sailor Jerry Rum, 46% Alc./Vol. William Grant & Sons, Inc. New York, NY.