EAT/DRINK Edition
Scarlett BENCHLEY
WHISK-ING YOU AWAY AT SHEATS GOLDSTEIN RESIDENCE
TEAM
the
“Be at war with your vices, at peace with your neighbors, and let every new year find you a better man.” —Benjamin Franklin re·solve /r 'zälv/ decide firmly on a course of action. Reset. Recharge. Reconstruct. Resurrect. Remake. e
What an amazing time of year. Forgetting that time is a human construct and the New Year (which throughout the centuries has been celebrated in March, September and December) is merely a date. You can see this time of year as a blessing, as a pardon, a chance to not merely white out your mistakes but fully dispose of them. All you need to do is promise to be better. And the best part? Even if you don't accomplish your goal, don't become the better man, and even if you louse it up on the very first day...nobody cares. Not even a little. So I have a suggestion for you to consider as we are propelled against our will across space and time, whispering commitments with minuscule importance.
ASHLEY HICKSON, COO/CO-FOUNDER
Give up on deprivation. Give up on starvation. Give up on degradation. Fold this pretty little book under your arm (or rip out the pages), jump in your Audi, VW or van, put down your smartphone, your tablet, your Instagram. Just go. Eat at the amazing places this county offers. Drink drinks that you cannot pronounce. Shop at the little boutique you pass every day. This life is a quick trip by our own understanding. Let's be better, do better, eat better, drink better and treat ourselves better. I hope these pages make your 2015 one that is hard to improve upon. ERIK HALE PUBLISHER
ALEXA ERICKSON, PRINT EDITOR
Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley joined forces with Erik to create LOCALE Magazine. Known as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.
Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion.
MIKE TODD SMITH, MARKET MANAGER
MICHELLE SLIEFF, WEB EDITOR
Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating the University of Arizona, Mike helped build ECCO Restaurant and then later a custom golf car company, LUXE. Mike found his true passion within LOCALE and now wakes up inspired everyday.
Michelle is a local of Southern California's coastal cities. She received her BA in Creative Writing from CSULB. She enjoys hiking, poetry, and cured meats, but not necessarily in that order.If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.
REILLY KAVANAUGH, DESIGNER
RICK RAMIREZ, DISTRIBUTION
With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs.
Rick is a California native, and has lived in Orange County all of his life. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions. He further expresses his connection with nature artistically, through his unique watercolor paintings. Among his many other interests are cooking, history and music.
ERIN PRICE, SALES AND MARKETING COORDINATOR
SEAN STANFIELD, INTERACTIVE MANAGER
Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.
JASON KOSKY, SALES AND MARKETING Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”
ANDRE MATAELE, SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past four years. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.
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Give up. Not on life. Not on being a better person, mother/father, or friend. Not on unfortunate habits, patterns or routines.
| JANUARY 2015
A Northern California native, Sean made SoCal his home for college in San Diego before establishing a successful marketing firm in Pasadena. He eventually returned to NorCal and worked for the country’s largest media groups like CBS, NBC, and Disney. His second tour in SoCal began as Interactive Manager for LOCALE, where he creates hyper-focused digital solutions for our partners.
BRIANNA ROMANO, EVENT COORDINATOR Brianna is California native with an eclectic taste in fashion, music, and activities. After graduating with a degree in Fashion and Textiles, she became a jack of all trades, juggling multiple jobs from fashion stylist and makeup artist to professional organizer. After interning for LOCALE, she finally decided to plant her feet in a place where she can utilize all her talents. She loves traveling, making dinner for friends, a good beer, and taking Instagram photos of her dog George.
the CONTRIBUTORS JANUARY 2015
FASHION STYLISTS
WRITERS
AVRA KOUFFMAN www.avrakouffman.com
ADAM GENTRY www.gentryimages.com
JESSIE DAX-SETKUS www.cargocollective.com/ jessiedaxsetkus
NICOLE TOWNEND MATILDA BRESS
www.nitrocircus.com, www.teddyneedsabath.com FB /luckynikki13
DHRUMIL DESAI www.dhrumildesai.me IG @desaidhrumil FB /DhrumilSDesaiPhotography TW @DhrumilDesai
SHAHNAZ ZARIF www.stylingbyshahnaz.com IG @shahnaz1013 FB /ShahnazZarif TW @shahnazzarif
TASO PAPADAKIS www.tasophoto.com
COREY CRITSER www.lanewoodstudio.com IG @coreythecritser FB /lanewoodstudio
REBECCA ARAOZ TAILOREDTANTRUMS www.tailoredtantrums.com IG @tailoredtantrums FB /TailoredTantrums TW @Tailoredtantrum
BEAUTY STYLISTS
JORDANA SHEARA GENESIS GONZALEZ www.genesisgonzalez123. wordpress.com
MARIA WATKINS
www.jordanaseara.com IG @jordansheara
IG @mariamargo
ARIANE MOSHAYEDI www.arimophoto.com IG @arimophoto FB /arimophoto
BRIE LEACH FOR MAKE UP FOR EVER www.briedoesmakeup.com IG @briedoesmakeup FB /briedoesmakeup
SIERRA PRESCOTT JESSICA GOMES DEIRDRE MICHALSKI www.TastesAndTravel.com
www.sierraprescott.com
www.thenakedbohemian.com IG @nakedbohemian FB /JessicaLynnGomes TW @nakedbohemianCA
ALEX THOMPSON www.alexthompsonphoto.com IG @alexthompsonphoto FB /AlexThompsonPhotography
PHOTOGRAPHERS
JUSTIN HUFT KYLE ANDERSON
MATT DOHENY
JOSIE GONZALES
www.mattdohenyphotography.com IG @dohenyphoto FB / MattDohenyPhotography TW @dohenyphoto
www.qsphotography.com IG @ josgonzal FB /quasistudios
PATRICK MARTIN JAKE PALUMBO 14 |
| JANUARY 2015
www.patrickmartinphoto.com IG @ patrick.martin_photo
*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about
LOCALE MAGAZINE
Contents JANUARY 2015
THIS ISSUE: Eat/Drink
DRINK EXPERT
94 Knowledge on Tap
EAT EXPERT
43 Love at First Bite
These Five Food Experts Introduce Their Own Local Hot Spots
71
GUIDE
Culinary Revolution
A Map to the Changing Landscape of the Orange County Food Scene
DRINK FEATURE
EAT FEATURE
56 Culture Collision
From Setbacks to Success, Chef Pete Discusses His Culinary Journey 20 |
| JANUARY 2015
Spreading the Good Word of Beer, These Craft Connoisseurs Tell Us Their Journey From Fans to Experts
65
MEALS DECONSTRUCTED
It’s a Toss-Up
Melt in Your Mouth Mexican Cuisine at La Vida Cantina
100 Fresh Off the Press
Blending up the Best in Orange County’s Local Juiceries
LOCALE MAGAZINE
Contents JANUARY 2015
HOME/AWAY
32 NATIVE KNOWLEDGE Monday Through Sunday, by Locals
STYLE/BEAUTY
174 HOME EXPERT
The Groundkeepers
118 STYLE EXPERT
Standing Out From the Rest With the Best in High-End Wood Floors
Passion for Fashion
Kathryn Marino Brings a Community of Fashion Enthusiasts and Talented Designers to Orange County 148 DO FEATURE
Make Your Move
Find Your Inner Fitness Fanatic With These Local Studios Sure to Help You Stay in Shape and Look Great Through the New Year
180 SETTING THE TABLE
Feeding the Fire
Napoli Meets Newport Coast at Settebello Pizzeria
124 FASHION SPREAD
Whisk Me Away
Sipping in Sky High Style
GO/DO
160 ESCAPE
Vegas, Well Done
How to Act Like a Kid but be Treated Like an Adult
142 DO EXPERT
Here for the Show
Professional Equestrian Nicole Kane Talks Broken Bones and Biggest Awards of Her Career 26 |
| JANUARY 2015
168 FIRST TIMER’S GUIDE
186 SU CASA
All Tapped Out
A Shore Thing
A First Timer’s Guide to Home Brewing With Help From Ballast Point’s Home Brew Mart
Steps from the Sea, This Newport Beach Home Will Put You on Island Time
All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.
LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Taso Papadakis, www.tasophoto.com Model: Scarlett Benchley of Wilhelmina Models, www.wilhelmina.com Styled By: Shahnaz Zarif, www.stylingbyshahnaz.com Makeup & Hair By: Brie Leach for MAKE UP FOR EVER, www.briedoesmakeup.com Location: Sheats Goldstein Residence Clothing Provided By: Butch Wax Vintage, www.butchwaxvintage.com Rings Provided By: IMK Collective, www.imkcollective.com
Making THE ISSUE
In honor of William Grant & Sons relaunching a replica bottle of their inaugural 1963 Glenfiddich Single Malt Whisky, LOCALE took to the Sheats Goldstein Residence in LA for a 1960s themed photo shoot. Photographer Taso Papadakis, stylist Shahnaz Zarif, hair & makeup artist Brie Leach for MAKE UP FOR EVER and model Scarlett Benchley of Wilhelmina Models worked together to create this stunning cover shot. Photographer Taso Papadakis, along with first assistant David Mario Pratt, had a wonderful time making the imagery for the shoot. To create the images, Taso used a Canon digital system. He lit the scenes with multiple strobe units and natural light. He would like to thank the entire team and the three talented models for a full, productive day “in the clouds.” In preparation for the shoot, wardrobe stylist Shahnaz Zarif delved into the architecture and color scheme of the iconic Sheats Goldstein house and paired it with the 60s fashion era. Shahnaz worked closely with Butch Wax Vintage to gather the finest vintage pieces that suited the theme of the shoot along with the personality of the model. Lastly, each look was accessorized to add a touch of modern flair. Hair & makeup artist Brie Leach for MAKE UP FOR EVER used MAKE UP FOR EVER #38 Face & Body with a veil of #10 Loose Powder by the same brand for the matte finish. She also used their 5C Aqua Lip Liner that she colored into her lips fully. Brie wanted a matte, fair complexion for a 60s fashion look. The creamy matte eye shadow came from L’Oreal’s Infallible in Endless Pearl. Actress and model Scarlett Benchley is a name to remember this year. Not only does she bring grace and beauty to our cover, but you will also see her in the upcoming film “We Are Your Friends” starring Zac Efron. Keep your eye on this starlet—she is the epitome of old Hollywood.
Jan's Health Bar: PHOTO BY Taso Papadakis
Native Knowledge BY LOCALS FOR LOCALS // Where to be Monday - Sunday
“
Balboa Yacht Club serves a mean silver dollar pancake plate and the stunning view of the bay reminds me of one of the many reasons why I am so grateful to live in Newport Beach.”
JENNIFER FRIEND Project Hope Alliance, CEO
ANDREW DORSEY SOCIAL Costa Mesa, Owner
Mondays are really busy at Project Hope Alliance, so I usually pick up a tuna sandwich with all the fixings, including bacon bits, from Jan’s to eat at lunch on my way into the office. It’s been my favorite sandwich since I was a kid. No one can touch the texture or taste of Jan’s tuna fish!
Since SOCIAL is closed on Mondays, Chef Jeffrey Boullt and I are in Long Beach meeting at Lord Windsor Roasters to find out which beans we can get our hands on. I’m addicted to their cold brew coffee. It’s amazing.
M
M
www.LordWindsor.com
www.janshealthbar.com
Most weeks find me having lunch with various T community partners that I work with to end family and childhood homelessness in Orange County. My favorite spot that a friend got me hooked on years ago is Tangata at the Bowers Museum. The surroundings are so beautiful that it really creates an atmosphere of ease and inspiration for power lunches that can be otherwise stuffy. www.patinagroup.com/tangata
Wednesdays I try to take moments where I can spend time with my family. My daughter and I love EKAM’s Kids Yoga at 3:30pm in their studio on PCH. www.ekam-yoga.com W
If my husband and I are taking a romantic date night, our favorite place to indulge is a delicious dinner at Marche Moderne that includes cheese and their Shrimp, Lobster & Scallops Dumplings. We always enjoy sharing a “grown-up” meal together. T
www.marchemoderne.net
I start the morning out with a workout before SOCIAL’s Taco Tuesday. My friend Tate owns the CrossFit Upgrade Gym right behind the restaurant, so I get to knock out a quick but insanely brutal workout before the rush. T
www.CrossfitUpgrade.com
It’s date day with my beautiful wifey—no matter what. Since our schedules have been so hectic lately, we started doing breakfast dates at Eat Chow where we can enjoy a fresh menu without traveling too far. W
www.Eatchownow.com
Guys night with the boys! We head to Anjin to have the most amazing Japanese BBQ that you cook at your table. The Short Rib Soup and Marbled Outside Skirt Steak is like a dream. T
I love Seabirds Kitchen. The Deep Fried Avocado and Jack Fruit Tacos literally taste like meat. The owner Stephanie is a friend, and you can’t go wrong with her daily specials. F
www.Seabirdskitchen.com
I must admit, I can’t get through the F week without a ham and cheese croissant from Pandor Artisan Boulangerie & Cafe. I have yet to find a more buttery and perfectly flaky croissant outside of France. Plus, with its location right across from the Best Kept Secret consignment store where I go to find that perfect dress (reduce, reuse and recycle), I can get my pastry and my shopping on and still make it into the office before 11am! www.pandorbakery.com
Saturday is pancake day. For the past year, my friend and I have made it a tradition to meet for pancakes with our kids in tow to talk about our week and just catch up. Balboa Yacht Club serves a mean silver dollar pancake plate and the stunning view of the bay reminds me of one of the many reasons why I am so grateful to live in Newport Beach. S
www.balboayachtclub.com
After attending service at St. Andrew’s, I’ve been known to carve out a bit of time to restore and refocus for the coming week. Of all the spas I’ve been to in Orange County, not one can touch the exquisite tranquility of Montanya Spa in Santa Ana. S
www.montanya-spa.com
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First, I jog down Newport Beach, then rehydrate with an Aloha Goddess juice from Mother’s Market. I add beets for a little sweetness. I also love their whole coconuts from the produce section—so refreshing! S
www.mothersmarket.com
I wake up early to beat the line at Sidecar Doughnuts for the Applewood Bacon and Maple Donut and whichever one my pregnant wife is craving. When they are fresh and hot, there is no better donut in the world. S
www.sidecardoughnuts.com
“
I wake up early to beat the line at Sidecar Doughnuts. When they are fresh and hot, there is no better donut in the world.”
Native Knowledge BY LOCALS FOR LOCALS // Where to be Monday - Sunday
“
Fizz Friday is one of our many specials each night of the week at Ways & Means. We celebrate the start of the weekend with champagne and oysters.”
LAUREN GUSTIN Ways & Means Oyster House, Operations and Events Manager
MATT BOURNE GRIT Cycle, Co-owner and Instructor
Fuel for thought. Before the madness of lobster M Monday, I fill up at the “Stargo,” The Starbucks and Wells Fargo at The Orange Circle or “The Plaza” as the Old Towne Orange locals like to call it.
When I’m not teaching 10 times a week at GRIT Cycle, I like to make time to workout at The 12 in Irvine where I train with owner Scott Perry. It’s a great complement to GRIT, and you’ll often see GRIT and 12 members at both studios.
www.iheartoldtowneorange.com
www.the12.com
The Newport Beach Dory Fleet has been selling fish beachside since 1891. Meet Scott Breneman before 11am to pick up some of his fresh fare pulled in that morning. What’s better than smelling the sweet and salty morning beach air before the day begins?
Every Tuesday, you can find some of the best live music at The Wayfarer on 19th Street in Costa Mesa, which hosts a weekly “Reggae Tuesdays” night complete with great beers on tap!
www.westcaughtfishco.com
My girlfriend Vanessa Malchev is the owner of Pilates Plus, so you’ll often find me working out on the reformer, then grabbing lunch across the street at Mendocino Farms. They make a mean gluten-free sandwich and Arnold Palmer!
T
Weekly stock up. Check out the new spot in Lido Village and pick up smoked salmon, clam chowder and all the sides to keep life on the go a little easier. W
M
T
www.wayfarercm.com
W
www.pilatesplusoc.com | www.mendocinofarms.com
www.bearflagfishco.com
Lately my go-to spot is The North Left in DTSA. T Aron Habiger and Ashley Guzman are masters of their crafts, and it’s clear they love what they do. I die over the Salmon Belly and Ashley’s S’More What? Check it out! www.thenorthleft.com
Fizz Friday is one of our many specials each night of the week at Ways & Means. We celebrate the start of the weekend with champagne and oysters every Friday and specials created by our talented co-executive chefs Benjamin Wallenbeck and Justin Odegard. F
www.wmoysters.com
Our chefs and other locals meet at the Orange Farmers and Artisans Market to select fresh produce, breads, flowers and more from local farmers, shops and the like. Mardene from Ray’s Ranch has gorgeous greens, figs and honeycomb. The Terrace Hill Olive Oil complements everything. Don’t miss The Potting Shed by Carlisle stand! S
www.orangehomegrown.org
When I need a quick breakfast on the go or in between classes, I make sure to pick up a freshly baked ham and cheese croissant from our neighbors at PIE-NOT. T
www.pienot.com
On date night, one of my favorite places to go is Little Sparrow, a small bistro in Downtown Santa Ana. They use locally-sourced ingredients wherever they can and everything on the menu is amazing! F
www.littlesparrowcafe.com
When I’m teaching at GRIT on Saturday mornings at 6:45 and 9:15, I make sure to fuel up with Banzai Bowls. Their Da Kine Bowl with granola and bananas is my favorite! S
www.banzaibowls.com
I love meeting friends at Wild Goose Tavern on 17th Street for a little Sunday Funday. It’s the perfect way to cap off the weekend. If I’m looking for a little bit of relaxation on a Sunday, I’ll get a massage at Chaba Thai Massage off Bristol. S
www.goosebar.com | www.thai-chaba.com
Beach it with the kids all day at Crystal Cove, S paradise just down PCH. Even the hike back and forth to the car is an adventure! For dinner, stop by Ways & Means for the Market Feast, using fresh ingredients hand selected by our chefs the day before at the farmers market. www.crystalcovestatepark.com | www.wmoysters.com
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| JANUARY 2015
“
“I like to make time to workout at The 12 in Irvine where I train with owner Scott Perry. It’s a great complement to GRIT.”
PHOTO BY: Taso Papadakis
eat /drink
January Month Y2E0A 1 5R
43 EAT EXPERT These Cuisine Connoisseurs Will Entice Your Tastebuds With Their Local OC Eateries
56 EAT FEATURE Chef Pete Lee Discusses Beating Cancer, His Time on TV and Starting His Own Catering Company
65 MEALS DECONSTRUCTED Find Your New Favorite Salad at The Triangle’s Authentic Modern Mexican Restaurant, La Vida Cantina
71 GUIDE Featuring Over 100 Restaurants in Orange County to Sink Your Teeth Into
94 DRINK EXPERT A Conversation With Craft Beer Connoisseurs, The Beer Chicks
41
EAT EXPERT Love at First Bite
SESSIONS SANDWICHES 2823 Newport Blvd Newport Beach, CA 92663 949.220.9001 www.sessionssandwiches.com
100 DRINK FEATURE Revitalize and Energize With Our Picks for Orange County’s Best in Fresh Pressed Juice
39
JANUARY 2015
Love at FIRST BITE 5
THESE FOOD EXPERTS INTRODUCE THEIR OWN LOCAL HOT SPOTS
WRITTEN BY: JESSIE DAX-SETKUS | PHOTOGRAPHED BY: TASO PAPADAKIS
The world is full of many personalities—all are appealing in their own way. We all have social circles full of friends that complete a certain role within the group. There is the leader, the comedian, the caretaker, the bodyguard, etc. Restaurants also play this role in our lives if you think about it. How often do we say, “I am really feeling Mexican food tonight,” or “Wow, a burger sounds amazing right about now”? We typically turn to our go-to spots; our friendly, reliable eateries that never let us down.
To kick off the new year, we have found some awesome restaurants with some strong personalities to add to your list of dependable places to make your staple. Let us introduce you to The Crow Bar and Kitchen and Crow Burger Kitchen, Jan’s Health Bar, The Slidebar Rock-N-Roll Kitchen, Avila’s El Ranchito Mexican Restaurant and Sessions Sandwiches. Once you meet them all, we’re sure it will be love at first bite.
| JANUARY 2015 | 43
THE SECRET Keeper Across the world, many cultures have a very similar word that means “family.” La Famille, Die Familie, La Famiglia—they all encompass the bond we have with our beloved relatives. However, none of those words express it quite like they do at Avila’s El Ranchito when they soulfully say, “La Familia.” This restaurant is one that literally “runs in the family,” as every location is individually owned and operated by none other than a member of the Avila clan. Not only is El Ranchito founded with a strong foundation of family, they have an incredibly strong history as well. A mantra they faithfully follow is that no one makes Mexican food as delicious as their grandparents do, and believe me, they stick to it. After being passed numerous family recipes and growing up alongside her father/best friend in the restaurant that she currently runs, Maribel Avila has followed in her grandfather’s footsteps by running three of Avila’s 11 restaurants alongside her father. She’s traditional yet fresh and exciting, adding new and inspired items to the menu while still keeping her grandparents’ coveted recipes alive and well. Not to be shown up, the margaritas are nothing short of inspired— they are creative, fun and bold. When asked what keeps people coming back for more, Maribel doesn’t hesitate to say food and family because that is what El Ranchito is all about. If you want some Mexican food like your abuelita makes, El Ranchito is the place, and their casa is su casa.
Q:
How did El Ranchito get its humble beginnings? Maribel Avila: Avila’s El Ranchito has grown from a very amazing beginning. My grandparents, Salvador and Margarita Avila, came with their kids from Guanajuato, Mexico and opened their first restaurant in Huntington Park, California in 1966. It was a tiny 21-person restaurant with two picnic tables inside. Their first day open they only made 12 dollars. They worked hard for their six children to have a life here, and they showed their kids how to work hard and earn a living. That same dedication to the business has continued for the past 40 years. We never take anything for granted, and know that our success comes from that same hard work my grandparents showed the family. Of course, we couldn’t be this successful without our loyal customers. No one dreamed of El Ranchito becoming what it is today. We now have 11 locations! Yet, my grandparents are still the most humble people I know. Q: Would you say that El Ranchito places great importance on family? MA: Family is everything. The Avilas consist of a total of 40 people! Not only is it so fun, but it also makes for a giant support system. We all encourage each other and want to see everyone’s locations succeed. Instead of there being any competitiveness, it is quite the opposite. We learn from each other, we communicate, and we want the best for each other. I don’t think my grandparents would allow it to be any other way. I get to work with my dad every day. I can’t explain to people what our relationship is like, except that it is rooted in so much respect. He has owned the Newport Beach location for 40 years, so he is wise beyond my years. I learn so much from him every day. I am truly honored to continue his legacy, and I will do everything I can to keep it alive. My dad is my mentor, not just at work, but his love and compassion makes him my best friend too. Q: Would you say that each location has its own personality? MA: Each location is individually owned by a family member. Their personality is clearly visible in their own location. It is my favorite thing about El Ranchito. Each time you walk into a different location it is like stepping into a family member’s house. There is so much character and love at every restaurant. My uncle Sal’s location in Lake Forest is like stepping into a Mexican surf town. My cousin Marcus’ location in Orange is a historic building—it used to be an old church. Our location in Huntington Beach is a local hang out for some of the world’s best surfers. As far as the food goes, we keep the core items and recipes the same. For example, our salsas, our rice and beans, chile rellenos, etc. will be consistent throughout our restaurants. Then, each restaurant has their local favorites. You will find something different at the Santa Ana location than you will at the Corona del Mar location. We have found these differences to be fitting for each neighborhood.
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Q: Do you have a special tie with any particular location? MA: I manage the Newport Beach, Corona del Mar and Huntington Beach locations, so those are my babies. I grew up in the Newport restaurant. When I was a kid, my dad would bring me to work, and I would hang out with the employees there. Some of those employees are still working for us today, so I definitely feel at home there. I grew up in Corona del Mar; that’s literally my neighborhood. My customers consist of my elementary school teachers, my swim coaches and people I have known my whole life. I think the move from our old location to the new building across the street was a great decision. It has been fun to be a part of making such a new location so successful. I have learned the most from Corona del Mar. Q: What about the atmosphere? What do you want your customers to feel when they are dining at El Ranchito? MA: When a customer walks in, I want them to feel like they are walking into my grandparents’ home. They are the most welcoming and warm people I know. Anyone who meets them will agree. When our customers walk in, they know our employees’ names, they see familiar faces, they typically see a family member and they know exactly what they want to order. I love that. Our customers are amazing. Our goal is to feel the Avila family hospitality, or as we call it, “Sabor Latino.” Q: You pride yourself on family recipes passed through generations—what are some of your favorites? MA: People always ask me, “What is your favorite item on the menu?” and I have never been able to answer that! However, when I am traveling, there a few things I crave. For me, it’s a cheese enchilada and crispy beef taco. Our enchilada sauce is the best. It is my grandmother’s original recipe. My winter favorite is obviously Mama Avila’s Soup. You really can’t go wrong with a soup that is light, healthy and made fresh daily. Q: Can you explain what you think “authentic Mexican cooking” is? MA: People always have their opinion of what they think “authentic” means, but in my opinion, it is something that came from an authentic Mexican family home, and it was made with love. Authentic food must pay attention to freshness. Our goal with our food is to make sure it tastes like my abuelita’s day after day. My grandpa will randomly walk into the restaurants, unannounced, go straight to the kitchen and taste the food. These are my favorite days. He is checking every salsa, the soup, the rice and beans, guacamole, etc. Anything he says goes. If something needs more salt—do it. He knows best. This is my idea of authentic…. grandfather approved. Q: What is an ingredient a true Mexican chef can’t live without? MA: Chicken broth is the secret to making our Mexican rice and most of our sauces. The flavorful broth is what makes our food more home style than other chain restaurants. We make ours fresh every day, and it is the first thing a manager tastes before opening. Q: When I go to a Mexican restaurant I look for a really good salsa. What is the secret behind a killer salsa? MA: Freshness! That is hands down the most important. From fresh cut green onions to the perfectly chopped tomato; it makes all the difference. We do not blend our salsa, which gives it that delicious, chunky texture. Recipe consistency is another key factor, which can be hard because every chili carries a different level of “kick.” You combine these two, and you have a killer salsa. Q: What are the menu items people come back for time and time again? MA: Definitely our Mama Avila’s Soup. You can find fajitas and great tacos all around Orange County, but you can’t find our soup. People believe our soup has cold curing abilities. It is the ultimate comfort food. It is a chicken broth and rice soup that is prepared fresh every day. It is topped with fresh avocado, cilantro and tomato. It is so simple—but must be done just right! Q: In a region where Mexican food is the norm, what makes El Ranchito different from the rest? MA: Personal attention keeps our customers coming back and creates happy employees. Most of our restaurants have employees who have been with our family for over 25 years. The Avila family is grateful for their loyalty, and our customers appreciate the sense of familiarity.
AVILA’S EL RANCHITO MEXICAN RESTAURANT 2800 Newport Ave Newport Beach, CA 92663 949.675.6855 Find more locations at: www.avilaselranchito.com
THE EXPERT:
MARIBEL AVILA
CO-OWNER/MANAGER
“Each location is individually owned by a family member. Their personality is clearly visible in their own location. It is my favorite thing about El Ranchito. Each time you walk into a different location it is like stepping into a family member’s house.” Maribel Avila
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DELICONfession There is a little extreme in all of us. Of course “extreme” varies from person to person because everyone’s account of the word is something a little different. Orange County is synonymous with the skate and surf scene, and although Sessions Sandwiches was founded on this lifestyle, it doesn’t mean that extremists from all walks of life aren’t welcome to come in for a quality bite. The West Coast is known as being a mixing pot of many different types of cuisines, but delis are not normally placed in that line-up— until now. Owner Matt Meddock has brilliantly taken Southern California’s sweet spot for culturally diverse dishes and contrived them all into none other than delicious sandwiches. Every ingredient is fresh and handpicked with flavor and quality in mind. The breads are trademarks that people flock for, the meats are nothing short of awesome, and the sauces are a work of art making for the perfect grab and go meal. As an avid surfer, Matt doesn’t just endorse this lifestyle—he lives it; packing sandwiches for his obsessive amounts of surf sessions throughout the years. He believes the sandwich is the perfect food for an active lifestyle, and if you have this lifestyle why not eat like a king? Whether you are riding the waves, feeling them wash over your feet or watching them from afar, Sessions Sandwiches is the perfect, laid-back spot to stop in and get your extreme grub on.
Q:
What is a “West Coast Deli”? Matt Meddock: We are the first restaurant in the country as far as I know to coin ourselves as a “West Coast Deli” which makes our job so much fun. Because it has never been done before, we really get to define what it is. A “West Coast Deli” is a deli geared toward the active West Coast person. Here in SoCal we are very in tune with food trends as well as social trends. Sessions is a deli where you can eat gourmet sandwiches that are inspired from various places around the world. Q: How were you inspired by the overwhelming surf and skate scene in Orange County? MM: I wasn’t really inspired by it—I live it. That’s what I do. I surf and have a passion for the ocean as well as Southern California. Sessions is really a restaurant that I built for me, and other people like me. Q: What do you think draws the extreme sports crowd to sandwiches? MM: A sandwich, in my opinion, is the go-to food for most people that are doing activities. You go surf for the day, you pack a sandwich, you go snowboard for the day, you pack a sandwich, you go skate all day, you pack a sandwich, etc. I feel people are drawn to Sessions because when they are there they feel comfortable. It’s a place built for them. Q: When you say the sandwich is the “most simple, yet perfectly complete meal,” what do you mean by that? MM: We have made our sandwiches so perfect. Everything from the flavor combinations to the textures has you leaving Sessions feeling as if
you just had a culinary experience—not just a sandwich. We also have done this with only a few ingredients, which makes it so simple. Q: You have awesome names for your menu items. How do you come up with them? MM: My partner, Max Schlutz, is the brainchild behind the names. He’s also the mastermind behind the menu. I’m very thankful for him. Q: Many regions have signature sandwiches— what would you say is Orange County’s signature sandwich? MM: Ironically our best selling sandwich is the Meddock Melee, and I feel as if that defines Orange County the best. It’s complete with roasted turkey, Swiss cheese, tomatoes, cherry peppers, razor onions, sprouts, adobo buttermilk dressing, and guacamole on squaw. This sandwich is packed with flavor, yet also healthy and has a kick of spice. Q: Out of every sandwich on the planet…what would you say is your personal favorite? MM: My favorite sandwich on the planet is the Sloppy Barney. It’s our pulled pork sandwich. Q: Is there a technique to constructing the perfect sandwich? MM: Yes of course. We start with the bread, which is dropped off daily from OC Baking Company, then the best meat we can source, next the fresh local produce, and topped off with our homemade sauces. All of our condiments are made fresh at Sessions. Q: It looks like you place a great deal of importance on the quality of your ingredients… what are some of the awesome ingredients Sessions needs in the kitchen at all times? MM: Our adobo buttermilk along with our pickled mustard seeds fly off the shelf! They are also my two favorite ingredients. Q: Do you take customer sandwich requests? If so, what are some crazy examples experienced? MM: Customer service is a priority to us, so we will make anything anyone wants. The craziest sandwiches ever though are the ham and cheese or the turkey and cheese sandwiches. I feel so sorry for the customer as they are about to miss out on a culinary masterpiece! Q: Usually sandwich “restaurants” are pretty grab and go and not typically a sit down experience—would you say you have deviated from that stereotype? MM: I feel that with the gourmet sandwich you need to sit down and enjoy your food. We may have deviated a bit, but we strive to deviate from the norm. Q: Although you have a few other menu items beyond sandwiches, do you plan to stay pretty true to your “West Coast Deli” theme or are you going to bring other players to the game? MM: We are planning on letting Sessions evolve, and right now that could be all different directions. Sandwiches will always be our foundation.
“Here in SoCal we are very in tune with food trends as well as social trends. Sessions is a deli where you can eat gourmet sandwiches that are inspired from various places around the world.” Matt Meddock
THE EXPERT:
MATT MEDDOCK OWNER OF SESSIONS SANDWHICHES
SESSIONS SANDWICHES 2823 Newport Blvd Newport Beach, CA 92663 949.220.9001 www.sessionssandwiches.com
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GUITAR Hero Ever wonder what it is like to be a rockstar? The red carpets, the music, the parties, and the VIP treatment—it all sounds pretty amazing. Most of us can’t experience this god-like status, but we can experience the VIP treatment at The Slidebar RockN-Roll Kitchen. This larger than life establishment is more than just a bar—it is a lifestyle. Any kid growing up in the 2000s, especially in Orange County, knows the band Lit and their guitarist Jeremy Popoff, who is the proud owner of The Slidebar. This laid-back rocker took all he knows and loves about the music scene and welded it into this perfect fusion of bar meets concert venue meets restaurant. But bars aren’t known for quality food, right? Wrong. With Chef Oge Dalken as his axe man, the food in this kitchen is as epic as the solo in “Sweet Child O’ Mine.” A way to describe the cuisine at The Slidebar would be comfort done so wonderfully right. Who doesn’t like a mac n’ cheese like Mom used to make…with a sexy twist? Perhaps you would like to attend a laid-back weekend barbecue? Maybe you are feeling particularly dare devilish and want an alligator sausage? The Slidebar has fixings for anyone from brunchers, to bar folk, to hardcore foodies, to anyone just looking for some good eats. This isn’t just a bar you come to for the drinks and the entertainment—the food also holds a predominant power stance. If you’re in need of VIP treatment, The Slidebar has the hookups.
Q:
I love me some good ole’ rock-n-roll, but why open a rock bar in Orange County? Jeremy Popoff: I grew up here, and my band Lit played around here. When we had some success and were able to buy houses, we chose Fullerton. I have always loved the downtown area and wanted to be a part of it. I also wanted to celebrate and give back to the music community that we were a part of. Q: Tell me about your décor. How do you acquire all of the awesome paraphernalia from such amazing bands? JP: All of the memorabilia is from our friends—bands from OC, bands that my band has played with, bands that have played Slidebar. All of it has a personal connection to us. What makes it really special is that most of the stuff hanging from our walls was personally delivered by the artists. Q: I see that The Slidebar has a ton of concerts on your calendar every month. How do you select the bands to play at your venue? JP: We have bands from all genres play. Rock, country, hip hop, tribute—the list goes on. We have secret shows from huge bands, and we have shows from local up and comers. We even host kids from local schools through Project Rock Band. Q: Would you consider The Slidebar to be more of a concert venue, restaurant, bar…or a fusion of all three? JP: We are definitely a fusion of all three. I’ve invested a lot in the sound system on all three stages, for our jukebox and music video system. It’s not just a “hang it and bang it” attitude with the bands or the DJ. The food is top notch and way above the caliber we could easily get away with. We take every aspect of what we do very seriously.
We are taking the foodie approach to classic bar and comfort food. Familiar and delicious food made with farm to table, local, organic, responsible ingredients. Q: How do you keep the menu exciting? Do you have any innovative creations that you would like to brag about? JP: I recently brought in Chef Oge Dalken. He had a lot of success at Chapter One in Santa Ana along with several other spots around the country. Keeping things exciting will not be a problem. Q: What is the most popular menu item? JP: I would say that our Mac n’ Cheese is our most popular item. It has been for almost nine years. Chef Oge has put his own version on the new menu, which is equally as indulgent and tasty as the last recipe. Mac n’ cheese has always been a favorite of mine. My mom and grandma made the best, and it was a holiday staple at my family gatherings growing up. It had to be legit to be on our menu because it’s personal to me. Q: Tell me a little about your weekly barbecues. JP: I always felt that Sunday brunch could be a regular part of people’s weekend routine and not just something you do on Mother’s Day or Easter if it was casual and affordable. Our brunch is very laid back and loud. People are having fun, celebrating, enjoying the weather and each other. The food is awesome. We have a fresh omelet and Benedict station. We are grilling racks of ribs and kabobs. Mimosas are flowing, and we have the best Bloody Marys around. It’s been a big success for us, and it’s a good hang. Q: You guys even have rockstar VIP status…can you tell me about your bottle service? JP: We like to be ready for anything and anyone. We have celebrities come in all the time. Some want to be seen and go big, some want to lay low and chill. If you want to come in with a group and do bottles, we will set you up with a great table as well as your own server and make sure you are well taken care of. If you want to come in solo and grab a Bud Light and some wings, we got that covered too…and you will still be treated like a VIP. Q: You have some signature shots on your menu… what makes a really tasty shot? JP: Jameson. Q: What makes Slidebar a spot for both rockers and foodies to come together? JP: Rockers get hungry, and foodies like music too. We are taking a foodie approach to more approachable food. We don’t need to reinvent the wheel because the wheel works. Putting killer ingredients in the hands of a passionate and talented artist and focusing on familiar, and great food with personality and creativity added to it—that’s what we are trying to do. If you put a Les Paul plugged into a Marshall amp and hand it to Joe Perry from Aerosmith, be ready to be blown away. Chef Oge is more than capable of standing on top of a mountain with his hair blowing and shredding a 10 minute guitar solo, and he will from time to time in order to shake things up.
Q: Let’s talk about the food. How would you describe the menu? JP: It’s food you crave—only better than you expected.
“We don’t need to reinvent the wheel because the wheel works. Putting killer ingredients in the hands of a passionate and talented artist and focusing on familiar, and great food with personality and creativity added to it—that’s what we are trying to do.” Jeremy Popoff
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THE SLIDEBAR ROCK-N-ROLL KITCHEN 122 E Commonwealth Ave Fullerton, CA 92832 714.871.7469 www.slidebarfullerton.com
THE EXPERT:
JEREMY POPOFF
OWNER OF THE SLIDEBAR ROCK-N-ROLL KITCHEN
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CLEAN CUISINE Queen Our bodies are temples—everything we put in them has a consequence whether it is good or bad. Of course, a massive slice of pizza with a side of mozzarella sticks tastes and is delicious, but it probably isn’t the cleanest option for our bodies. On the other hand, the thought of having nothing but steamed veggies for dinner is not necessarily everyone’s cup of tea. Never fear, clean eating can be extremely tasty with help from Jan’s Health Bar. How does a Tuna and Avocado Sandwich and Banana Date Shake sound? Pretty amazing. How about a fresh smoothie or juice that is made to order with only the freshest ingredients? Yes please! These mouth-watering items are also incredibly healthy, keeping your beach body well intact. Loyal customer, turned faithful employee, turned proud owner Poppy Holguin keeps Jan’s legacy moving forward by keeping classic menu items available while bringing new and exciting dishes to the table as well. Poppy believes a healthy lifestyle is very important, but she also feels that a little indulgence plays a big part in that lifestyle as well. If you want a cookie, you should have it. Chips? Do it. If you are going to eat those things, Jan’s has them, but in their purest forms...and they are amazing!
Q:
Surfing plays a big part in Jan’s Health Bar’s history. Can you explain that history? Poppy Holguin: In addition to starting in a surf shop in 1972 on Main Street in Huntington Beach, the menu was inspired by surfers who needed healthy food for a day of surfing. Jan’s famous hefty size Tuna and Avocado Sandwich and Banana Date Shake did just the trick! Soon her client base expanded beyond the local surf crowd and became an institution on Main Street in Huntington Beach. Q: So, your very first job was at Jan’s when you were in high school, and it was love at first sight. What made Jan’s your home away from home? PH: I have been a customer at Jan’s since I was eight years old, so it felt fitting to be my first job. Working at Jan’s, which at the time was located inside Huntington Surf & Sport, allowed me to be part of a business that was the gathering area for the local surfing community, neighbors and beach goers. Even though I worked, I was able to see my friends and meet new people every day, and on top of it, I served a product that I loved. Q: What made you make the jump from employee to owner? PH: I stopped working at Jan’s around the age of 19 but never stopped being a customer. During my 15 years working in legal marketing, I always kept an eye on Jan’s. Jan was passionate about her product; she was self-sufficient, independent and had an amazing work ethic. She was an incredible inspiration as a businesswoman. After running it for 38 years, Jan was ready to sell the restaurant, and she wanted to sell it to someone that understood her mission and respected the product in which she created. There was no other opportunity other than this that I would have left my first career for. Q: Jan’s claims you prepare quality food with “clean ingredients prepared in a simple matter.” Why is that an important mantra you rally behind? PH: Long before it was trendy, Jan’s was all about serving healthy food made with fresh ingredients from local vendors. While the benefits of eating healthy are endless, our goal is to help the customer cut through the confusion of the latest health trend or “diet” by providing them with a menu that contributes to a healthy lifestyle. Over the years, we have added new items that fit with our mission such as acai, kale, and some of our smoothies, to name a few. However, 90 percent of our menu has been the same for over 40 years, which just shows that fresh food prepared simply never goes out of style. Q: How does your menu actively inspire a healthy lifestyle? PH: We keep things simple and satisfying without weighing you down. Our customer base lives an active life be it surfing, fitness, parent, CEO or all of the above! They need healthy eats to keep them going. We always use fresh, locally sourced ingredients whenever we can and make sure that every item on our menu contributes to a healthy lifestyle. Jan’s is a lifestyle that helps our customers make healthy choices while giving them the fuel they need to get through the day.
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Q: You mention it is ok to indulge in moderation. How do you carry out that philosophy at Jan’s? PH: I like food, probably more than the average person. Most of the time, I arrange my day and activities around where I want to eat. Being healthy is also really important to me, so I had to find a way to balance my desire to indulge with my need to be healthy and treat my body right. The menu options at Jan’s reflect my own personal philosophy around food. It’s delicious and nutritious and sometimes a little indulgent. Our philosophy for a healthy lifestyle at Jan’s and even at home with our own kids has always been moderation not deprivation. If you want to have a scoop of ice cream in your smoothie, side of chips with your sandwich, or even a cookie...we say indulge, but the one thing we can guarantee is that the items we have on our menu are in their purest form with natural ingredients. We say it’s okay to indulge once in awhile and then get back to that ever inspiring journey of living a balanced, active and healthy life. Our philosophy is not revolutionary, but is something Jan’s Health Bar has stayed true to for over 40 years. Q: What is your favorite fruit or veggie to cook with and why? PH: Right now I can’t get enough Brussels sprouts. I couldn’t stand the sight of them 15 years ago, but now I can’t resist when I see them on a menu. I also cook them at home at least twice a week. Q: Tell me about your fresh juices. What are your recommendations for a newbie in the juicing world? PH: We have been juicing for over 30 years. We offer an extensive list of juices. I always GO GREEN (a name of our most popular juice), which is loaded with nutrients and vitamins. If green drinks intimidate you, there are two tricks to make the greens taste better. Use a few mint leaves in the mixture of spinach and kale and it cuts the bitterness. Apples are also great for adding some sweetness, and if you really have a sweet tooth, add pineapple. You can then slowly change the ratio of sweet to more green once you can tolerate more hardcore green juices. Truly, you’d be hard pressed to eat a half of a bag of kale and spinach in one sitting, but you can easily squeeze that much into a juicer. Juice isn’t a replacement for whole fruits and veggies, of course, but it does let you fit in ones that you might not eat otherwise, like beets or carrots, especially at breakfast, which is usually a no-vegetable meal. Tip for juicing at home: get a great juicer. It can be a bit costly, but an investment towards your health. Q: You have some really original smoothies on your menu. How do you continuously come up with new and creative ideas? PH: There are some tried and true smoothies such as the Peanut Butter Banana, however; we are always being innovative with different ingredients and seasonal options. Depending on which smoothie you order, they can be meal replacements. They are filled with vitamins, protein and essential nutrients. Q: It appears that Jan’s places great emphasis on the vegetarian and vegan communities. What are some awesome menu selections for those groups? PH: Our most popular option for vegetarians is the soy turkey. Our vegetarian customers enjoy it on our classic salads, protein bowls and the most popular, the Soy Turkey and Avocado Sandwich. It’s one of our top selling sandwiches, so many of our non-vegetarian customers enjoy it as well. We are known for the greatest tasting and largest serving of avocado on a sandwich, so our vegan crowd loves the Avocado Sandwich. Q: Speaking of community, Jan’s has a strong sense of community and has been inspired by generation after generation of loyal customers. Can you explain how your customers have inspired you and your menu? PH: It’s the customer loyalty and their love for our food and brand that has kept Jan’s in business for over 40 years. Jan’s has been a part of my life in some shape or form for over 30 years. When I see our customers enjoying it the way that I have, I can’t help but feel closer to our community and proud to be part of a place that people come to over and over again. I’m committed to serving fresh, high quality, affordable food prepared in a simple manner to them for years to come!
“Long before it was trendy, Jan’s was all about serving healthy food made with fresh ingredients from local vendors.” Poppy Holguin
THE EXPERT:
POPPY HOLGUIN
OWNER OF JAN’S HEALTH BAR
JAN’S HEALTH BAR 501 Main St, Ste D Huntington Beach, CA 92648 714.536.4856 250 E 17th St, Ste D Costa Mesa, CA 92627 949.650.4856 www.janshealthbar.com
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GASTRO Guru The streets of London are known for one very predominant legacy—their pubs. Their charm is that of legend, gaining notoriety throughout Europe and reaching fame in all of the 50 states. People travel far and near to have a quality pint, and experience what England has to offer. In more recent years, the gastropub has been introduced into British culture and has been perfectly emulated in the United States—The Crow Bar and Kitchen, owned by Steve Geary, is one of the front-runners for this phenomenon. The idea of having a quality brew accompanied by a quality meal is now a reality for Orange County locals as the Fish and Chips, Beer Braised Natural Short Ribs and Grilled Duroc Pork Tenderloin all grace the menu of The Crow Bar and Kitchen nightly. Maybe you are more of a burger person— what if you want a good old fashion comfort meal with your craft beer? The Crow Burger Kitchen specializes in gourmet burgers such as the Cheeseburger, Cheeseburger, Cheeseburger offering a three-cheese blend, a delicious onion ring and a mouth-watering garlic mayo nestled on an English muffin. Contemporary London charm is the Crow Bar and Kitchen’s middle name and has something to offer every palate. At the same time, if you are looking for a diverse, flavorful, and creative list of burgers to choose from, The Crow Burger Kitchen is also the place to grab a good brew with some good friends.
Q:
You were involved in real estate for 25 years. What made you move to the restaurant business? Steve Geary: The hospitality business had always been a major part of my life with many friends and extended family being part of the industry. Combined with my enjoyment of fine dining, wine and the social environment that came along with that, it was apparent that when the time came for me to transition into new challenges, it would be in this direction. Q: How would you define a gastropub? SG: Gastropub is a British term for a public house, or pub, which specializes in high-quality food; steps above the more basic “pub grub.” The name is a combination of pub and gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called The Eagle in London. Staying true to the format requires a menu that complements the assortment of beers and wines the gastropub offers. Some describe gastropubs as the Angloequivalent of the French brasserie, Italian trattoria or the Japanese izakaya. Q: What’s the inspiration behind the name? SG: As the gastropub concept expanded throughout Great Britain following the opening of The Eagle, most of these establishments had very unusual, even whimsical names, many involving various types of animals, such as The Fat Badger, The Jugged Hare and The Cow, which led to The Spotted Pig in New York and Barley Swine in Austin. As we were dreaming up names while sitting on the patio at my home in Corona del Mar, The Raven was suggested, but that seemed too dark. Then came the play on words of “the crow” and “our bar,” hence, “The Crow Bar.” The “and kitchen” was added to remind people that our place was going to be a restaurant first and foremost, as well as the comfort food aspect of our cuisine. Q: Why do you feel it is important for your ingredients to be organic? SG: The mission has always been to create a menu that celebrates local food, honors tradition and welcomes seasonality. We are proud to support sustainable agriculture as well as local farms and businesses in order to serve food that simply tastes better. We join others in supporting a biodiverse, sustainable food supply, local producers, heritage foodways, and rediscovering the pleasures of the table.
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We purchase as much of our produce as possible from independent, local farms based on seasonal availability. Our meat and poultry is all natural, free range, and raised without the use of hormones or antibiotics. We make sure that our choices of seafood are abundant and fished or farmed in sustainable ways. It is our pledge to buy as locally and sustainably as possible. Q: What are some of the most creative items that have graced your menu? SG: Creativity comes in all forms on both menus with daily grilled cheese, flatbread and taco specials at The Crow Bar and Kitchen, or weekly specials like Chicken Pot Pie, Southern Style Baby Back Ribs or herb crusted Prime Rib. You can create your own burger at Crow Burger Kitchen with our build your own options, but my favorite has been the Breakfast Burger—a house ground signature burger patty, Tillamook cheddar cheese, hash brown crisp, smoked bacon or sausage patty, herbed mayo and a fried organic egg, all on our brioche bun. Amazing! Q: How do you get the inspiration for your burgers and keep your menu exciting? SG: A burger can take almost any form. Not simply ground beef inside, but maybe fish, veggies, pork, chicken, just name it. No bun, no problem. Wrap in lettuce or go topless—open face. Toppings, fillings, there are simply endless possibilities, akin to tacos, burritos or pizza. Q: Tough question…what is your favorite burger on the menu and why? SG: At The Crow Bar and Kitchen, no question—The Black Label Burger. It’s simply the best...like eating a steak. It’s made with 21-day dry aged prime rib eye with a pad of bone marrow butter and caramelized onions. It is simple and epic. At Crow Burger Kitchen, it’s probably the Cheeseburger, Cheeseburger, Cheeseburger. Q: What is the most popular, “must-have” menu item? SG: Duck Fat Fried Chicken available on Monday nights at The Crow Bar and Kitchen. Q: I’m sure you’re quite the grill master. What are some tricks and tips for behind the grill? SG: Sometimes, indirect grilling is better. The resealable plastic bag was made for marinating. A good way to oil your grill’s grid before using is to chop an onion in half, dip the cut side in vegetable oil, and rub it all over the grid. One inch is the best thickness for a steak, including fish steaks or pork chops. It’s the easiest to get right—a nice exterior crust and a juicy middle. Skewers get hot, and don’t press the burgers down with a spatula as they cook—unless you like a dry hamburger. Q: I couldn’t help but notice your awesome selection of beer and wine on your menu. How do you pair the perfect drink with your cuisine? SG: Like all of the food options at The Crow Bar and Kitchen, much depends on the guests. Our staff is expertly trained through exhaustive testing programs to make the best choices, be it beer, wine or whatever, to complete the experience. Q: Do you think your passion for beer is as strong as your affinity for food? SG: I would definitely say so, but it is broader than that. My bigger passion is the hospitality aspect of what we do. This all came from my wonderful Italian mom who showed me the joy she derived from taking care of the family. As the youngest, I was in the kitchen helping her get dinners finished and felt the enormous love that went into that, night after night, week after week, month after month, year after year. That passion hasn’t left her to this day. That angel of a woman passed that on to me.
“The mission has always been to create a menu that celebrates local food, honors tradition and welcomes seasonality. We are proud to support sustainable agriculture as well as local farms and businesses in order to serve food that simply tastes better.”
Steve Geary
THE EXPERT:
STEVE GEARY
OWNER OF THE CROW BAR AND KITCHEN & CROW BURGER KITCHEN
THE CROW BAR AND KITCHEN 2325 East Coast Hwy Corona del Mar, CA 92625 949.675.0070 www.thecrowbarcdm.com CROW BURGER KITCHEN 3107 Newport Blvd Newport Beach, CA 92663 949.673.2747 www.crowburgerkitchen.com
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EAT FEATURE
Culture
COLLISION FROM SETBACKS TO SUCCESS, CHEF PETE DISCUSSES HIS CULINARY JOURNEY
WRITTEN BY: AVRA KOUFFMAN PHOTOGRAPHED BY: JORDANA SHEARA
Chef Pete Lee
has packed a lot of culinary adventures into his 43 years. Before creating Chef Pete’s Catering Company in Orange County, Pete was a chef in San Francisco, Los Angeles and Maui. He has cooked for athletes and movie stars and catered charitable events for kids, seniors and medical research. In 2014, his cooking talents were showcased on the Food Network’s “Chopped,” where he advanced to the final round and came in just one point shy of the winning score. Pete’s contemporary American style-cuisine is acclaimed for its blend of diverse cuisines. “America’s culinary landscape has been influenced by so many ethnic heritages,” he said. As a chef, he brings a lot to the table, including a wide-ranging interest in the cultures whose food he enjoys. Prior to culinary school, Pete studied art; before that, he traveled the globe as a flight attendant. Both interests contribute to his cooking style, which features beautifully-presented dishes inspired by his travels. Maybe the most inspirational of Pete’s journeys is his recovery from colon cancer. After a shocking diagnosis of stage 3 colon cancer four years ago, he was rushed into surgery at Hoag Hospital. Chemo took its toll and Pete had to retrain his muscles to perform tasks he used to handle with expertise. He credits his support network of family and friends for helping him through that difficult time. When he realized catering was a good way to ease back into the work world, his friends were among his first customers. Today, he serves a diverse clientele. Talking to Pete, I was impressed by how much intelligence and research goes into his cooking. It’s amazing to hear him roll complicated recipes off his tongue. “One of my hobbies is collecting cookbooks,” he said. “I have so many recipes in my head!” For Pete, cooking is 50 percent a physical discipline and 50 percent a mental one. “The body only follows the mind,” he explained. “When you’re a chef in a restaurant kitchen, so much goes on at once. Sometimes you just have to step back and watch everything and assess what’s going on, like, ‘Okay, this guy’s cutting this wrong.’ Then you’ve got to go in and give him a quick demo.” Although the catering business has its challenges, Pete says happy clients make it worthwhile. “People want to feel special with catering. You have to give them attention. That’s the service part you provide.” Praise from customers lets him know he has succeeded. “When people come up to you and say, ‘This is great, we love the food, we love the service, we love what you did,’ it makes it all worth it, because you worked so hard to provide them the service and the food, and you’re selling an experience.”
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“It’s good to be a chef in California! I mean, it’s good to be a chef in New York, but in winter, it snows. You’re not going to get the fresh produce you have out here.” —CHEF PETE LEE
CHEF PETE’S CATERING COMPANY 2333 Naples Newport Beach, CA 92660 714.913.3313 www.chefpetescatering.strikingly.com
| JANUARY 2015 | 57
“When you come so close to death, you have a really different perspective on how life is, and you let things go a lot easier.”
Chef Pete talked to LOCALE about his philosophy and approach to cooking and life. Q: What would you like people to know about you? Pete Lee: The thing about me is I never give up on what I want to do. I love cooking. Going through cancer is the hardest thing I’ve ever had to do. I went through six months of chemo. Chemo killed all my nerves, and the doctor said they would take a year to regenerate back, so I was disabled for a while. That was hard. Working my way back to gaining strength and endurance for the kitchen was hard. I lost my muscle memory. I forgot how to surf, lost my knife skills…I had to retrain myself. I just never quit. I kept persisting, getting back in surfing shape and getting my knife skills back so I could cook. I’ve been blessed. I feel very lucky to be alive. I’m surrounded by friends, family and a good support group, so I’m really happy. When you come so close to death, you have a really different perspective on how life is, and you let things go a lot easier. Q: How did you retrain yourself to get your knife skills back? PL: I started cutting carrots, onions, celery…going back to basic cooking skills. A lot of chefs cut cheap vegetables to fine-tune their knife skills. Once you do that, you can cut other ingredients that are a little more expensive. In culinary school, they have you cut all the slices—Brunoise, Chiffonade, Julienne—because in a kitchen, you’re in a fast-paced environment. You tell your cooks, “I Need Brunoise steamed, I need medium dice” and they should know what that means. These are all technical words we use in a kitchen when we communicate with one another. It took me six months to get my knife skills back. Q: When did all of this happen? PL: My cancer happened around December 2010. I moved to Orange County from Hawaii in 2009 to be closer to my parents. I was having stomach pains. I had a colonoscopy and the doctor said, “Can you come back with your family?” I thought, that can’t be good. My sister and mom showed me the X-ray. There was a cancerous tumor on my upper colon. They said, “We have to operate on you right away,” because it was stage 3 by the time they found it. I didn’t have time to think about anything. I went to the ER at Hoag. They removed my gallbladder and cut out a section of my colon. I didn’t know until my sister told me, but I had a 57 percent chance of surviving the surgery, and I did. I credit Dr. Francis Lee, the surgeon, for saving me.
Q: Did you have to make some dietary changes post-surgery? PL: Yes. Even as a kid growing up in Taiwan, ages one to five, I had a really weak digestive system. I was in and out of hospitals. I ate a lot of red meat and junk food. Drinking and partying, the lifestyle of a chef, didn’t help. My doctor said to stay away from red meat, barbecue and charred meat, which is very carcinogenic. He said to eat more vegetables. It wasn’t tough to make the changes. For example, I just had a piece of six-ounce filet mignon that I cooked for a birthday party. Once a month, or every two months, it’s ok. But eating an eight-ounce steak—a medium rare that will sit in your stomach and take forever—I don’t do that often anymore. When I do eat red meat, I try to eat braised meat. It’s a lot easier on your digestive system. I also eat a lot of chicken, and I love fish. One of my friends is a vegan chef who owns Seabirds Kitchen in Costa Mesa. When I eat her food, I feel healthy, and it’s a lot easier for your body to digest. Q: How did you originally get into the food industry? PL: I got my talent from my dad. He’s a master chef. In the mid-1980s, he was the executive chef at the Mandarin in Beverly Hills, and he received a lot of awards. It really catapulted his career. He was on that show, “Eye on LA.” He influenced me a lot as far as Chinese cuisine, and culinary school provided me the French training. My mother’s contribution, when I was a kid, was to introduce us to other ethnic cuisines—Jamaican, Cuban, Indian, Lebanese. That’s how I developed an eclectic, diverse palate. I grew up with so many ethnic foods, eating around LA. My first job in junior high school was at Burger King, and in college, I was a vegetarian for three months while I worked at Souplantation. Q: What did the Burger King job teach you about food? PL: It was an interesting experience, my first job. In the 1980s, kids growing up in America always had a fast food job, so that was mine. I was just in it for the paycheck. I actually started cooking pretty late compared to other people. I started cooking professionally at 26. At 21, I worked for Northwest Air as a flight attendant because I spoke fluent Mandarin. I flew for two years and then went to college. I studied fine arts with a minor in business. I never finished; I got my AA. I was thinking of transferring to UCLA because they have a really good fine arts department. During that time, a friend of mine committed suicide, so that was really hard for me. I just got really depressed and
“I think life itself is an endless education and, for a chef, you have to always go out and seek knowledge— reading, doing research, testing out recipes, traveling.” —CHEF PETE LEE
lost focus, so my dad approached me and said, “What do you think about cooking and becoming a chef? You’re in your mid-20s, what are you going to do with your life?” I thought about it for a month and applied to the California Culinary Academy. Q: How would you sum up your cooking style? PL: Universal! Chinese and Western cuisine are very different. In a Chinese kitchen, you use a wok instead of a sauté pan. In general, it has higher efficiency. It’s quite interesting, just the way it’s engineered. When you go to a Chinese restaurant, you’ll see it. They come out with food really fast. Everything is prepped in bite size pieces, ready to go. If you look at Western and French cooking, a lot of detail goes into it. I look at food on a global scale. I like to use cooking techniques from a wide range of cuisines. When I became a chef, I picked three cuisines I really wanted to study. Besides the food, I really liked the history and culture—Italian, French, Japanese, and, of course, Chinese from my father. There are so many types of food out there! Asia’s a big place. South America would be another one. There’s a reason why I have a world map—it reflects the food I make. People always ask me what kind of cuisine I do. I usually tell them contemporary American and explain how America is a melting pot. I do a little bit of everything with a French-trained cooking technique. I’ll make tandoori chicken wings or Jamaican jerk kabobs for a party. I draw influence from everywhere. Maybe I’ll go to a Thai restaurant and have a dish and like it, so I’ll probably go out and try to tweak it and make it. Q: What do you see as the strengths and weaknesses of California cuisine? PL: California cuisine is great because of our climate and geography. We have the San Joaquin that produces produce year round, and we have the wine country that really influences the cuisine. It’s the backbone of my cooking, because there are so many influences: Asian, European, Latin...it’s good to be a chef in California! I mean, it’s good to be a chef in New York, but in winter, it snows. You’re not going to get the fresh produce you have out here! Q: Is OC food culture in a good state? PL: Yes, there’s plenty, but one thing I know for sure is that the next generation of American chefs will be way better compared to my generation. It’s a whole generation of kids who grew up watching the Food Network. They know their ingredients! We’re talking nine, ten years old. It’s going to rock because these kids are so passionate about cooking at an early age. Imagine that potential. Q: What’s the one dish you’d recommend to people who don’t really know how to cook? PL: Chicken piccata. It has six or seven ingredients, and the technique is super-simple. It’s what I teach people when they don’t have broad culinary skills. My best friend doesn’t cook that often, but I told him, “You need a go-to dish when a lady comes over, and you’re entertaining! For a date, it’s always nice to prepare a meal.” I chose chicken because some people don’t eat red meat, but most consume chicken. I figure it’s a good ingredient that will satisfy the majority of people. It’s very simple, with a nice flavor profile.
Q: How did your catering company come about? PL: I got diagnosed with cancer in December 2010. The catering business came around September 2011. Since I was disabled, I couldn’t really work for other people, and I had to think about how I was going to survive and pay the bills. A friend of mine in Newport Beach, Dana, asked if I could cater her Rosh Hashanah party and I did, and that gave me an idea. Dana really helped me out; she told all her other friends. I built the business for two and a half years, all word of mouth, based on referrals. Q: Do you prefer having your own business as opposed to working in someone else’s restaurant? PL: There are advantages and disadvantages. What’s great about having my own business is that I set my own hours. I cook what I want to cook and what I want to sell. Chefs go through a long period where they’re cooking for other chefs and doing their food, and once they become an executive chef, they cook food that they want to do. A disadvantage is the seasonal nature of catering. My busy season is the holidays, but then February is slow, so it’s like, “Oh, how am I going to pay the bills?” It’s always a challenge. A restaurant kitchen is chaos, and you have to organize and overcome that chaos. But in catering, when you go to a job site or a venue you’ve never been to, you really don’t know what to expect, and if you’ve got to use their kitchen, there’s a lot of troubleshooting, a lot of system-implementing. There’s communication from staff, setting up the layout, setting up the service, transporting the food and equipment, having all the staff show up dressed in uniform, ready to go… the list goes on. There are a lot of variables for you to fail, but you just have to think on your feet when those problems occur. Q: When things go wrong in a kitchen, how do you keep your cool? PL: I give myself five minutes because it’s such a hot environment on the line. So I go to the walk-in refrigerator to cool off. Most chefs have meetings with their cooks in the walk-in. We talk about things in there because nobody can hear! Q: How many hours a week would you say you spend cooking? PL: This past weekend, I had two events. For both events, it took about four to five days of planning, prepping and transporting the food from A to Z. I have an on-call staff of cooks and bartenders I work with, depending on how large the event is. The process of my catering business is first to contact the client through email, and then write them a mini-option, which is a list of dishes they can choose from. Once they choose, I move forward and do the food costs and send them a quote. I’ve catered for four people, and I’ve catered for 150. When I catered for 150, there were two other cooks, 10 servers and two bartenders. For four people, I did it by myself! Q: Many people probably assume catering is too expensive for them. PL: One of my catering philosophies is that I want to make it affordable to everyone. It’s definitely a luxury service, and most of the people I cater for are very wealthy, but I want people who are on a strict budget to have the opportunity to experience a good experience with a caterer. I really try to keep my rates reasonable. People can contact me or look through my website. I try to keep it on a case-to-case basis.
Q: In 2014, you were on the TV show “Chopped.” How was that? PL: Super intense, but overall, it was a great experience. It was my first cooking competition and my first time being on TV. There are three rounds: appetizer, entrée and dessert. There are four mystery ingredients each round. You have a mystery basket in front of you. Once the judge says, “The time starts now,” you just go! The appetizer round is 20 minutes. You start with four chefs. By the dessert round, you have two chefs. Whoever has the strongest dish advances forward. Whoever has the weakest dish gets chopped! Q: What did you make? PL: For the first round, the mystery ingredients were horchata liqueur, pupusas, black beans in a can and blowfish tail. With the blowfish, I made a tempura batter. I made a puree out of the black beans. I tried to reduce the horchata liqueur to a syrup, but it got too sweet. I didn’t know if I’d get chopped the first round; nobody did! The entrée round was bone-on chicken breast, date palm nettles in a brine, pumpkin puree in a can and salami. I took the bones off the breast and used the leftover bones and made a sauce out of it with white wine, sage, mustard and chicken broth. I attempted to make a Tuscan dish called saltimbocca, but I used chicken breast, sliced salami and sage. You sear both sides. I put mozzarella on top of it. For the pumpkin puree in a can, I just added cinnamon and ginger with butter and cream. Date palm nettles taste like baby artichoke hearts with the texture of baby corn. For the dessert round, the mystery ingredients were coconut butter, Jordan almonds, bananas and basil juice. I made a microwave sponge cake. I caramelized the bananas and made banana fosters. The Jordan almonds I put in a food processor and crumbled. The basil juice was super bitter, so I just added a few drops of it into my microwave sponge cake batter. Q: Were you happy with how your dishes turned out? PL: I was, but I forgot one important ingredient for the sponge cake recipe—a tablespoon of baking soda—so my cake turned out dense, and that’s what I got chopped for. When I went back for my interview with the producers and asked, “How much did I lose by?” they said, “One point!” so it was super close! Q: Would you like to continue with TV? PL: Definitely! Before I left, I had three producers ask me about “Chopped Redemption,” which is for contestants who came really close. I said, “Send me an email, and I’ll be back in a heartbeat!” After my episode had aired, I was getting emails from cancer survivors that were really heartfelt. There’s no monetary value for people to reach out to you like that. It makes you think, “Wow, I touched these people’s lives and accomplished a positive thing, and they can go out and accomplish their dreams.” I want to do more philanthropy work. I think it’s important to give back to the community, especially for me. It’s good to put yourself in a position where you can give back. I couldn’t have gotten where I am without help from friends and sometimes even from strangers. Q: Do you see yourself staying in the food service industry all your life? PL: Absolutely! I think God put me on this planet to be a chef. Cooking chose me. Cooking itself takes a long time to master—from your knife skills, to how to break down and fabricate meat to making different sauces. And now modern chefs have to know more than one cuisine. The majority of chefs now are like me, French-trained with French cooking techniques, but some will veer out into Peruvian food,Thai food, or Japanese food. You’ve got to know such a diverse range of ingredients and to know how to treat it and what techniques to use when you execute it. It’s endless! I think life itself is an endless education and, for a chef, you have to always go out and seek knowledge—reading, doing research, testing out recipes, traveling. If you grew up in LA and you’re making Italian food, it’s important that you travel to Italy and experience the whole deal, the whole package, the history, the culture, the people and the anthropology of where the dishes come from. That’s the connection between a chef and his craft and the food that he produces.
LA VIDA CANTINA 1870 Harbor Blvd Costa Mesa, CA 92627 949.612.2349 www.lavidacantina.com
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It’s a Melt in Your Mouth Mexican Cuisine at La Vida Cantina
WRITTEN BY: NICOLE TOWNEND PHOTOGRAPHED BY: ALEX THOMPSON
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1. CREAMY POBLANO PEPPER DRESSING 2. RED ONION
3. RED BELL PEPPER
4. CUCUMBER
6. ROASTED CORN
Ensalada de Salmon INGREDIENTS:
7. CHOPPED SPINACH 5. CHERRY TOMATO TOSSED
g 1. Creamy poblano pepper dressing g 2. Red onion g 3. Red bell pepper g 4. Cucumber g 5. Cherry tomato tossed g 6. Roasted corn g 7. Chopped spinach g 8. Queso fresco g 9. Avocado g 10. Fresh salmon
8. QUESO FRESCO
9. AVOCADO
NATIVE KNOWLEDGE: La Vida Cantina’s top notch Taco Tuesday is offered from 4pm to closing with $3 Coronas, $3 domestic draft beers, $4 imported draft beers, $4 house premium margaritas with Maestro Dobel Tequila, $3 crispy tacos with chicken or beef, and $5 mahi-mahi tacos. There’s also live music on the patio!
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10. FRESH SALMON
GENERAL MANAGER
ISABELLE RODRIGUES' Favorite Items:
WHEN ASKED WHY THEY CHOSE THIS ITEM FOR THE MENU, General Manager Isabelle Rodrigues says she likes things chopped and tossed, so you get all the delicious flavors in each bite.
FAVORITE COCKTAILS: g Blackberry Jalapeño Margarita: Don Julio Reposado tequila handshaken with fresh blackberries, jalapeños, agave nectar and lime juice g Kawika’s Margarita: A blend of Don Julio Reposado tequila, St. Germain liqueur, Herradura Agave Nectar with fresh pineapple, jalapeños and lime juice, topped with La Vida’s proprietary blend of spices for the rim
FAVORITE DISHES: g Tostaditas de Ahi: Three small crispy tortillas topped with house chipotle sauce then layered with fresh diced ahi, mixed with mango, red onion, cilantro and serrano pepper, garnished with an avocado slice g Fajitas de Asada: Seasoned marinated skirt steak sautéed with onions, garlic, poblano peppers and red bell peppers, served with guacamole and sour cream, choice of corn or flour tortillas
FAVORITE INGREDIENT: g Chile negro: used to marinate the Fajitas de Asada “There are amazing flavors you can get out of this dry poblano pepper!”
FAVORITE BRUNCH ITEM: g La Vida Omelet: Natural smoked ham, jack cheese, onions, poblano peppers, mushrooms and red bell peppers, topped with avocado and a drizzle of tomatillo sauce, served with breakfast potatoes and refried black beans
A hot new concept by the company who owns Sutra OC Nightclub, La Vida Cantina is an oasis in the heart of Costa Mesa’s buzzing hotspot hangout, The Triangle. Lounge under the giant palapas on the patio or sip on signature cocktails at either of their lively bars. This new joint offers spacious, festive and trendy indoor and outdoor atmospheres that are sure to captivate and be your new place to be seen while enjoying fresh, authentic Mexican cuisine made in-house.
g
With the smell of savory flavors filling the air, La Vida is not a place to pass up. The menu was conceived by La Vida’s owners, Chef Francisco Perez, and General Manager Isabelle Rodrigues, who has a seasoned career in the restaurant industry which includes one of SoCal’s most sought-after Mexican restaurants.
work with colleagues, you will want to tell everyone about enjoying La Vida.” Highlighted in this piece is a mouth watering chopped salad coined the Ensalada de Salmon. It features chopped spinach mixed with roasted corn, red onion, avocado, cucumber, red bell pepper and cherry tomato tossed with a creamy poblano pepper dressing and topped with fresh (never frozen) grilled salmon and queso fresco. When asked why they chose this item for the menu, General Manager Isabelle Rodrigues says she likes things chopped and tossed, so you get all the delicious flavors in each bite. They recommend pairing the salad with their signature Ginger Mint Margarita. For dessert? Try their unique flan made with roasted corn or their delicious homemade churros.
Equal parts delicious as it is decadent, the cantina offers the complete package. The outdoor pentagon-shaped bar, oversized umbrellas and five fire pits are a unique enticement to the surrounding scene of The Triangle. As the night unfolds and the temperature drops, you’ll want to cozy closer to the fire or head inside to the dark wooded and warmly-lit atmosphere with contemporary Mexican murals that create the inviting interior.
Don’t miss out on their late night happy hour, Taco Tuesday and Sunday brunch. In addition to offering a regular happy hour with drink and appetizer specials, La Vida Cantina is open until 2am serving food and cocktails ThursdaySaturday, which is hard to find. La Vida’s Taco Tuesday can’t be beat with beer, margarita and taco specials and live music on their beautiful patio—close your eyes and you’ll think you’re in Cabo! Looking for lunch? La Vida is now open for lunch Friday and Saturday at 11am.
“We have spared no detail in creating the atmosphere, fresh food, amazing cocktails and friendly service,” said Rob Arellano of Newport Beach-based Identity Management Group, which recently purchased the restaurant. “La Vida, or ‘the life’ in Spanish, is a fun play on the memorable dining experiences we provide our guests. Regardless if you’re dining with family, friends, on a date, or having drinks after
Sunday Funday brings La Vida’s brunch, with an array of fresh Mexican dishes and bottomless mimosas and Bloody Marys offered from 9am-2pm. In addition to classics like Huevos Rancheros, one of the more popular dishes is a mouth-watering spicy breakfast sandwich, the B.A.T.E. Sandwich, complete with multi-grain bread, a light chipotle aioli, jalapeño bacon, egg, jack cheese, tomato and avocado.
FAVORITE DESSERT: g Caramel Sundae: Vanilla bean ice cream in a crispy cinnamon tortilla bowl filled with a layer of chocolate, drizzled with caramel then topped with cinnamon chips 68 |
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The outdoor pentagon-shaped bar, oversized umbrellas and five fire pits are a unique enticement to the surrounding scene of The Triangle.
LOCALE MAGAZINE FOODIE GUIDE
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OAK GRILL 690 Newport Center Dr Newport Beach, CA 92660 949.760.4920 www.oakgrillnb.com
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LITTLENECK CLAMS
WRITTEN BY: MICHELLE SLIEFF, ALEXA ERICKSON & JESSICA GOMES PHOTOGRAPHED BY: DHRUMIL DESAI
Find Your Food Fix... x The culinary scene is ever expanding around Orange County. We live in a community where celebrity chefs are opening restaurants
in our backyard. The surge in chef owned restaurants has added another level to our dining experiences. There is also a focus on the quality of cuisine that has become available to us in recent years. Local businesses, farmers markets and food education have made the diner conscious of the choices they now have available. Food trucks turning towards brick and mortar are offering greater options than ever before. We are more aware of the food that is available and the benefits of offering sustainable, fresh ingredients. Not only are we becoming more eco-conscious in our dining, but our palates have developed. We are willing to jump out of the comfort of familiar foods and try new things. Today is the era of poutine, charcuterie and sashimi—all available within a block of each other. It has become the melting pot of the melting pots. Check out our ultimate foodie guide and plan your next meal. You might just find us at the table next to you.
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FOLD NO FLUFF x
TACO ASYLUM
www.tacoasylum.com
Take a tour on a Tuesday of a few of your favorite taco spots.
Must Have Item: Jamaican Jerk Chicken Best: Unconventional taco x Sometimes I forget to grab lunch and by the time I’m ready, I feel a little crazy. I head over to Taco Asylum at The Camp to let them medicate my hunger with their unconventional tacos. Order the Jamaican Jerk Chicken taco to bring you back to reality.
THE SHORTRIB
FIREPIG
SOL COCINA
www.solcocina.com Must Have Item: Salsa Best: Taco Tuesday x Sol Cocina offers over 12 different salsas and sauces that are made fresh daily! Cruise up in your Duffy boat and hop on land to experience some of the best fish tacos of your life. True story.
JAMACIAN JERK CHICKEN
BANH MI
TACO LOCO
www.tacoloco.net Must Have Item: Calamari Tacos Best: Open late taco joint x I love how late this place stays open, perfect for a late night get together. I also love coming here right after a hike in the canyon. The outdoor dining is great for people watching as well, although I must admit my eyes seldom leave my plate because I’m just in awe at how good it tastes.
U.S. TACO CO.
www.ustacos.com Must Have Item: Big Stud Spud Best: Menu item names x Not only do the menu items have really fun names, but the ingredients that go into them are unique as well. When you come here, expect the ride of your life. It’s kind of like a road trip via the taco vessel. Pop into Texas with a brisket taco. You get the idea…
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FRIED FISH
SPRING ROLL
Foodie Holiday Calendar x It’s not like we necessarily need an excuse to eat certain foods on specific days, but it sure does make it a lot easier to figure out what to eat when there is a holiday! January 6: Bean Day
January 29: National Corn Chip Day
February 22: National Margarita Day
February 24: National Tortilla Chip Day
SOUTH OF THE BORDER
are so many reasons to fall in love with our SoCal location. For me, the x There Mexican food available is right up there with living by the beach. A burrito on the beach at sunset after a day of surfing is, by far, the ultimate way to end the day. With the weather a little chillier this time of year, these restaurants provide tequila and recipes passed down for generations to warm the heart.
RED O RESTAURANT
www.redorestaurant.com Must Have: Spicy Margarita Best: Ceviche x Just like the beautiful interior design of this Fashion Island location, the food is bright and colorful, too. There is an elegant marrying of design and quality throughout. Rick Bayless’ culinary creativity shines through with each ceviche, invoking individuality with its twist on continental classics. It’s served with plantain chips! Life is full of too many choices, so order one of the Ceviches for some variety in your life. Each selection brought something new to the table, and whether it was sweet or spicy, or in the textures, each one was perfection. Of the ones we tried, my favorite was the Tropical Tuna Ceviche with ahi tuna, papaya, mango and citrus-avocado tomatillo. Try them all and see which one you like the best. And while you’re at it, you have to try their Spicy Margarita! YUCATECAN SHRIMP & CALAMARI CEVICHE
AVILA’S EL RANCHITO
Clean Your Plate TEST YOUR TUMMY WITH THESE GUT-BUSTING FOOD CHALLENGES.
1. THE CATCH'S eight-pound burger, the Double OMG Burger www.catchanaheim.com
2. LA CASA GARCIA'S five-pound burrito, the King Ranch Burrito www.lacasagarcia.com
3. FIRST CLASS PIZZA'S eight-pound pizza, The Behemoth www.firstclasspizzaoc.com
4. TUSTIN BREWERY'S 12-egg omelet, the TBC Touchdown Breakfast Challenge www.tustinbrewery.com
5. BUFFALO WILD WING'S 12 hot wings in less than 6 minutes, the Blazin' Challenge www.buffalowildwings.com
NEW!
TORTILLA REPUBLIC
www.avilaselranchito.com
www.tortillarepublic.com
Must Have Item: Quesadilla Egg-celente Best: Guacamole x If you choose the Laguna Beach location, you will find a great outdoor patio, tasty brunch options, excellent service and goblet mimosas (perfect for those Sunday brunches).
Must Have Item: Guacamole Best: Mexican x Living as a local in SoCal, I’m sure you feel like you’ve tried every kind of Mexican food under the sun. Well, you haven’t if you’ve never been to Tortilla Republic. Each dish offers a surprise with unexpected flavors. Order the Tacos de Jicama and have your mind blown with this beautiful art on a plate. Take it to the next level with a side of their guacamole that is out of this world.
MI CASA
www.micasa1.com Must Have Item: Shrimp Enchiladas Best: Cheesy plates! x I’ve been coming to this place since I was a kid. When I was younger, it was referred to as the “Cheesy Place” but now that I’m much more refined, I still come here, and I call it Mi Casa, because I feel at home when I walk through the door. Long time locals of Costa Mesa are familiar with the jumbo platters of Mexican meals served from this more than 40-year-old restaurant staple. Relax and order a margarita. Come here to add a little spice in your life!
NATIVE KNOWLEDGE: Just an inside tip, it’s ok to ask for more plantain chips, and you probably will.
JAVIER’S
www.javiers-cantina.com Must Have Item: La Tablita Best: Spot for celebrations x Sit by the fire for the best seat in the house. Do yourself a favor and order the La Tablita for some interactive dining. This is not your typical Mexican menu combo plate. This is the spot where you ask your future wife to marry you, sitting fireside with a view of the ocean across the way. It doesn’t get much better than that.
NEW!
LA VIDA CANTINA
www.lavidacantina.com
Must Have: Enchiladas de Langosta Best: Enchiladas x Enchiladas stuffed with Maine lobster and smothered in tomatillo poblano sauce enjoyed outdoors under the stars is the perfect end to your day. Enjoy with the La Vida Margarita made with Don Julio Reposado, Triple Sec, Sweet & Sour and a floater of Grand Marnier Orange Liqueur. Celebrating something special? Order a pitcher! I also love coming here for lunch on a Friday. It’s the perfect way to end the work week. Who says you can’t order a Negra Modelo on your lunch break? The Ensalada de Salmon with pepitas and creamy dressing is also another favorite.
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GET YOUR PASSPORT READY a tour around the world. One day we want Cuban food and the next it might be Mediterranean or a taste x Take of India. Luckily for us, we have all of these available right here in our backyard.
SPICY SHRIMP CURRY BOWL
ZOV’S
www.zovs.com Must Have Item: Ahi Kebob Best: Fusion x Zov's offers some of the finest Mediterranean, Middle Eastern and Armenian cuisine. The fusion of flavors offers a unique and creative menu. Order one of their beers from around the world for a truly worldly experience.
January 12: Curried Chicken Day
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January 16: International Hot & Spicy Food Day
January 21: New England Clam Chowder Day
January 25: National Irish Coffee Day
ADYA
BONDI GRILL
Must Have Item: Garlic Naan with a tomato chutney Best: Lentils x ADYA is a pleasant surprise that expands my palate and my knowledge of Indian food. Not everything is packed with heat, but rather tons of flavor! If no one were looking, I could eat the tomato chutney by the spoonful! The lentils are also a must try. They are slow cooked, like eight hours, to perfection. Think Indian street food. Yum!
Must Have Item: Bondisaurus Pork Ribs Best: Eclectic mix of flavors x Bondi Grill is the first flagship restaurant of Hurricane’s, coming from the land “down under.” With its unique mix of Asian, South African and, of course, Australian cuisine, and living by the mantra, “no drama, no worries,” they invite you to their neck of the woods to try their modern fusion style of food.
www.adyaoc.com
www.bondigrillhouse.com
NEW!
ROLLING BOIL
www.eatrollingboil.com Must Have Item: The Kobe Best: Noodles x The staff is very knowledgeable. So you’ve never been here before? Be sure to let them know so they take care of you! Order a shot of whiskey and make sure to get the spicy sauce.
THE HOBBIT
www.hobbitrestaurant.com
ANQI
www.anqibistro.com Must Have Item: An's Famous Garlic Noodles Best: Trendy Asian-fusion x Red, red, everywhere. This trendy spot offers the chicest in decor and the tastiest in cuisine. Come find out why they refer to their garlic noodles as "famous."
BISTANGO GARDENS www.bistango.com
Must Have Item: Ecuadorian Ceviche Best: Al fresco dining x Bistango offers New American cuisine with an expansive wine list and an amazing rotating art exhibit. Stop by Bistango for some of the finest al fresco dining. Enjoy Ecuadorian Ceviche under the stars for the perfect evening.
STUDIO
www.montagehotels.com/ studiolagunabeach Must Have Item: Chef’s Choice Best: Chef’s tasting menu x This is the kind of place where you visit, and there aren’t that many decisions to be made. Enjoy an experience of the finest cuisine that Orange County has to offer. Not that you could really pick the wrong dish, but it’s best to leave it up to the chef.
CLAY OVEN
www.clayovenirvine.com Must Have Item: Tandoori Chicken Best: Tandoori x When I think of Indian food, I think spice, spice, spice! Clay oven offers a variety of dishes, ranging from normal to super
spice. So bring whomever you'd like because they have a dish for any palate.
DAPHNE’S CALIFORNIA GREEK www.daphnesgreekcafe.com
Must Have Item: Cali-Greek Bowl Best: Gyros x Amazing gyros, falafels and crispy shrimp! Choose any one of these and put in your Cali-Greek Bowl. Experience a bowl with a unique flavor profile. This the perfect meal for someone who might not always eat stuffed grape leaves. I love fusion cuisine, and the Cali-Greek Bowl offers just that. The combination of traditional Mediterranean mixed with coastal California inspiration makes this cuisine inviting for anyone. Daphne’s also has a really cool radio station app that you can download and listen to as you ride your bike over for a perfectly balanced lunch. For the stuffed grape leaf lover, don’t worry, they have you covered as well.
LITTLE SPARROW
www.littlesparrowcafe.com Must Have Item: Chicken Cracklings Best: Brunch x A little birdie told me to visit here one day...and I’ve been coming back ever since. The brunch is perfect, especially when you can still get it at noon. Their eggs benedict features prosciutto, the craft cocktails are procured from the finest bartenders, and they offer the ultimate foodie experience with their six-course dinner with wine pairings. You have to try the Chicken Cracklings to start your experience.
February 17: National Indian Pudding Day
Must Have Item: Chef’s choice Best: Prix-fixe menu x An old house converted into an elegant, polished dining room, this is the place you bring anyone (or that special someone) you want to impress. NEW!
DIN TAI FUNG
www.dintaifungusa.com Must Have Item: Fish Dumplings Best: Dumplings x One of Taiwan's most popular restaurants, with locations stateside in Seattle and Los Angeles, this famed dumpling joint has made its way to Orange County at South Coast Plaza. Lunch lines are long, and there's a reason why. These famous dumplings are like no other— steamed to a delicate perfection.
ZIMZALA
www.jdvhotels.com/zimzala Must Have Item: Edamame Falafel Best: Upscale pooch patio x Offering an upscale feel with a laid back vibe, Zimzala provides farm-to-table ingredients for both their food and cocktails. Bring your pooch and sit on the patio for some fresh air and tasty fare.
TWENTY-EIGHT RESTAURANT AND LOUNGE www.twentyeightoc.com
Must Have Item: Tea Chicken Best: Chinese x Celebrity chef Shirley Chung offers inventive modern Chinese cuisine to Orange County. Order one of the interactive dishes that’s finished table side.
March 21: National French Bread Day
FIG & OLIVE
www.figandolive.com Must Have Item: Manchego, Fig & Marcona Almond Crostini Best: Place to stay skinny while still indulging x Featuring French-Riviera inspired cuisine, you won't feel bad about digging in at Fig & Olive. All dishes are sans butter or cream—the key ingredient is olive oil. Order the Crostini appetizer, mixing and matching from a wide and varied list of gourmet ingredients.
HABANA
www.thelab.com/shops/ habana Must Have Item: Ropa Vieja Best: Cuban food x If you can’t take a trip to Cuba this weekend, don’t worry, you can still get a taste at Habana. The classic Ropa Vieja is a must try, with its slow-roasted beef, black beans, rice and dried bananas. It’s conveniently located in The Lab, so some shopping afterwards is inevitable.
STARFISH
www.starfishlaguna.com Must Have Item: Wild Mushroom Garlic Noodles Best: Industry night x This is not your typical Asian fusion restaurant. Influenced by numerous mystical regions such as Thailand, Korea, India and Vietnam, Starfish provides a variety of foods to please everyone. Stop in on Monday night for their “industry night” and receive 50 percent off of your bill. NEW!
PUEBLO TAPAS
www.pueblotapas.com Must Have Item: Chopitos Best: Tapas x When I go out to eat I like to go with lots of friends and then plan on not keeping my hands to myself. We cross arms leaning across the table trying everyone’s food. We come together in the center of the table with a celebratory toast that we are all just happy to be friends. This is the perfect dining experience.
March 17: Corned Beef And Cabbage Day
FEATURED OXTAIL RECIPE FROM SHIRLEY CHUNG'S TWENTY EIGHT RESTAURANT AND LOUNGE
INGREDIENTS • 2 pounds oxtail • 1 cup aged soy sauce • 2 cups Shaoxing wine • ½ cup water • ½ cup Mirin wine • 1 teaspoon black pepper • 2 ounces rock sugar • 4 ounces maltose • 2 ounces fresh ginger • 2 ounces garlic • 2 ounces scallions • 2 each whole star anise • 1 each cinnamon stick • 4 each arbol chili • 2 tablespoons oyster sauce • 2 each fresno chili • 3 leaves napa cabbage • 3 sprigs cilantro PREPARATION 1. Clean oxtail, trim off extra fat, but still have a thin layer of fat surrounding the meat
2. Clean ginger, garlic and scallion, smash them and cut them into large pieces 3. Combine oxtail, aged soy sauce, Shaoxing wine, water, Mirin wine, black pepper, rock sugar, ginger, scallion, garlic, arbol chili, star anise, cinnamon stick in a braising pot
4. Bring up the oxtail braised with medium heat, when it starts to simmer, skim the protein bubbles, drop the heat to low, cover the pot with a lid, simmer for three hours until the oxtail is tender
5. Let the oxtail cool down in the braising liquid to 140 degrees, takes about one hour 6. Strain the oxtail, discard the aromatics, save all liquid
7. Reduce the braising liquid to 1/3, skim the fat floating on top
8. Add oyster sauce and maltose to the reduction, the sauce consistency should be able to coat the back of a spoon and glossy from the maltose
9. Slice fresno chili, keep the seeds for spice, slice napa cabbage width wide one inch
10. Add the oxtail to the reduction, bring back to hot
11. Add fresno chili and napa cabbage to the oxtail, cook for two minutes, napa cabbage needs to be still crunchy
12. Plate up, garnish the plate with cilantro sprigs | JANUARY 2015 | 75
SALUTE! Winter time has me in sweaters with pasta. There is
x something comforting about enjoying dinner at a nice
Italian restaurant. It feels like family when you walk through the doors. Typically, everything looks so good on the menu that you over order and then have amazing leftovers to bring home. I can’t guarantee the leftover part because you’ll probably want to eat it all. Check out a few of our favorite restaurants that offer a taste of Italy.
ECCO PIZZA
ECCO
www.eccopizza.com Must Have Item: Ecco Pizza Best: Italian x Here it is, true spirit on a plate. Ecco offers the taste of Italy with the amazing produce that’s found in California. Start with the Burrata and Bruschetta appetizers. The Chopped Salad is amazing. Another must try item aside from the Ecco Pizza is the Grilled Organic Half Chicken with Swiss chard, cannellini beans and chicken au jus. Just bring the whole family, because you’ll want to share everything. The patio is perfect for that more intimate dining experience.
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PIROZZI
NEW!
MARGHERITA PIZZA
www.pirozzicdm.com
ANAHEIM WHITE HOUSE RESTAURANT
www.anaheimwhitehouse.com Must Have: Volcano Stromboli Best: Architecture x I love a restaurant that makes me feel good about the food in more ways than one. That being said, this restaurant serves 1,000 free dinners to homeless motel kids every night.
SPAGHETTINI
www.spaghettinisb.com Must Have Item: Chilean Seabass Best: Jazz club x They’ve been around over 25 years, so they must be doing something right. They are also expanding to the LA area so be sure to try both locations out for an evening of cuisine that is music to my ears.
BRIO TUSCANY GRILLE
www.briorestaurant.com Must Have Item: Tortellini Brio Best: Family-style takeout x Work ran late, and it’s your turn to make dinner tonight, so now what? Stop off at Brio Tuscany Grille and pick up any one of their family style takeout dinners to save the evening. Your family will be begging you to stay late at work more often. I always go for the handmade pasta; it doesn’t get much better than that.
Must Have Item: Mamma Mia (meatballs with burrata) Best: Hospitality x This is the kind of place where you come in, and the waitstaff knows you by name. There is an intimacy that comes with the dining experience. Never been here before? Let your server know, and they will be sure to make some amazing recommendations for you. You’re in good hands here.
VITALY
www.vitaly.net Must Have Item: Fettuccine Primavera Best: Handmade pasta x I love handmade pasta with fresh, al dente veggies on top. The play on textures really brings this plate together. Ask about the specials, because, after all, they are special for a reason.
ANTONELLO RISTORANTE
A SLICE OF THE PIE has become its own category with the variety of fun fresh approaches that people have x Pizza taken to the pie. At this point, you could eat pizza for every meal, and it could still be a flavor profile you’ve never thought of before. The toppings someone chooses to put on their pie says a lot about their personality...
www.antonello.com
Must Have Item: Tiramisu Best: Italian desserts x Every aspect of this restaurant is amazing. Experience a journey to the old world of Italian cooking with Antonello Ristorante & Enoteca Lounge. Buon appetito!
CUCINA ENOTECA
www.cucinaenoteca.com Must Have Item: Stuffed Fried Squash Blossoms Best: Vasi x Visit after work and treat yourself, you deserve it! Order the Vasi and the Stuffed Fried Squash Blossoms, pair with a glass of wine and you’ll be sinking in your chair by the time you can say, “Si prega di controllare.”
IL DOLCE
www.ildolceoc.com Must Have Item: Focaccia Best: Cured meats x I really am a sucker for cured meats and this award winning pizzeria delivers. Order anything with pancetta, Italian hot salami or cotto ham and you will be grinning ear to ear, promise.
January 4: National Spaghetti Day
NEW!
www.settebello.net
Must Have Item: Margherita Pizza Best: Pizza oven (straight from Italy) x Neapolitan style pizza is a specialty at this pizzeria, probably because their pizza oven was flown in directly from Italy. Blasting heat from 9001,000 degrees, this pizza oven makes pies within minutes. Chef's favorite is the Margherita Pizza with a shot of whiskey and pint of beer. His suggestion sums up the place. NEW!
A Late Night Bite The fast-food drivethru is not your only late night dining option. Costa Mesa's new hotspot hangout, SOCIAL, offers late night dining Tuesday through Sunday from 1030pm - 1am! Try their Buttermilk Fried Chicken Sandwich with jalapeño slaw, house Sriracha and pickles. YUM! www.socialcostamesa.com
February 9: Pizza Pie Day
SETTEBELLO
BLAZE PIZZA
www.blazepizza.com Must Have Item: BBQ Chkn Best: Pizza in a rush x Sometimes you’re craving a pizza and don’t want to wait 20 minutes to consume one. By then, the moment has passed. Stop in a blaze and build your own pizza in a flash, then you’re off to finish powering out your day.
FRESH BROTHERS
www.freshbrothers.com Must Have Item: Da Works Best: Gluten-free pizza x This pizza is so good it would be a crime to not let everyone enjoy it. That’s why they have a gluten-free menu as well! Let me count the ways in which we love Fresh Brothers. For starters, their large gluten-free menu offers several options to accommodate more than just dietary concerns. They have any type of pizza you can imagine in a gluten-free option.
February 13: National Tortellini Day
My favorite is Da Works, that’s piled high with fresh veggies and delicious meats. They even have gluten-free buffalo wings!
PIEOLOGY
www.pieology.com Must Have Item: Create your own Best: Custom pies x Don’t hold back because you’ve entered the door with your chef hat. Build your own pizza with a variety of fresh to-die-for ingredients and wow yourself with your creative combo selections.
PIZZERIA MOZZA
www.pizzeriamozza.com Must Have Item: Funghi Misti, Fontina, Taleggio & Thyme Pizza Best: Toppings x These are not your typical toppings you expect to find on a pizza. This is the kind of pizza you could literally eat every night of the week, and people wouldn’t turn their noses up at you. Pick the Funghi Misti, Fontina Taleggio & Thyme Pizza for your first time, because ordering pizza with funghi can be fun. Get extra creative and find out more about their make your own pizza night. Who doesn’t like playing with their food?
PITFIRE PIZZA
www.pitfirepizza.com/costamesa Must Have Item: Bread Sticks (off menu item) Best: Pizza dough x Let’s just say this isn’t your average pizza joint. This is the
February 18: Drink Wine Day
kind of place where you can come in any day of the week with your family and have a casual dining experience, but with elevated food. You order at the counter and then a server brings your food to your table, but the service doesn’t stop there. This style eliminates the typical process of the waiting game when it’s time to go, and you’re ready to pay for your check.There are so many things I love about this place. Every experience is different because there are always new things to discover, like off menu items and the secret bar in the back. Come with a group of friends. This way you can eat till your pants burst off of you. The meatballs are amazing. I love the Hand Chopped Salad. Obviously the pizza is a must. Save room for dessert, you’ll thank me later.
PIZZERIA ORTICA
www.pizzeriaortica.com Must Have Item: Limoncello Best: Bartender x Everything is amazing at this restaurant. If I said the pizza was a must it would be too easy, because that is already obvious. In addition, a limoncello is a must. Their bartender makes it in-house, literally. If you take a peek under the bar, you will see the jug with tape on the top telling you not to open it until it’s ready. If it’s ready, then you better call Uber to come pick you up after.
March 20: National Ravioli Day
| JANUARY 2015 | 77
WHERE TO GET THOSE FINGERS STICKY Your sweet tooth is looking for something tasty, and a pack of Rolos won’t cut it. Check out one of
x these sweet spots for the perfect fix. Ever heard of a Milky Bun? Or Whizpops? If you’re anything
like me, it doesn’t have to be hot out to have a frosty treat. Anytime is a good time for ice cream.
N’ICE CREAM
'LETTE MACARONS
LE POP SHOP
BLACKMARKET BAKERY
Must Have Item: Affogato Best: Excuse to have gelato for breakfast x Gelato is your new best friend, especially around this time of year. Sweets are in full swing and once you start you just can’t stop. Luckily, with N’ice Cream you don’t have to feel bad about ordering as many scoops as you really want. For a pick-me-up, drop the word "affogato," and they will help you create one with espresso from Portola.
Must Have Item: Lemon Macarons Best: Macarons, duh! x You better believe they have the best macarons when that is the only thing on their menu! They have seasonal flavors, but there is just something special that happens with the marriage of lemon citrus and white chocolate ganache. So good!
Must Have Item: Panna Cotta Cups Best: Customized macarons x Chef Katie Torres creates couture and original sweet treats from scratch and provides the opportunity for you to customize your order, whether it be a holiday-oriented pop bouquet or creating your own airbrushed macarons.
Must Have Item: Black Widow Tart Best: Retro-style bakery x Have a sweet tooth? Head over to Blackmarket Bakery at The Camp created by Chef Rachel who brings her southern roots into her whole-food baking. Using the fundamentals: butter, flour, sugar and eggs (which were all blackmarket products during World War II), she focuses on delivering quality products that will satisfy any sweet tooth.
www.ilovenicecream.com
www.lettemacarons.com
www.lepopshop.com
www.blackmarketbakery.com
DRIVE ME COOKIE
www.drivemecookie.com Must Have Item: Tree Hugger Best: Cookie at your front door x Handcrafted in California, this gourmet dessert company delivers and caters scrumptious treats from a custom MercedesBenz Sprinter Van.
PISTACHIO POPGELATO
POPBAR
www.pop-bar.com Must Have Item: Pistachio Chocolate Best: Gelato x These Popbars are so delicious they have to be good for you. With a menu full of unique flavors, it’s so hard to choose which one to try first. I’ll take two!
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| JANUARY 2015
COOL
Ice Cream Facts It takes 12 lbs. of milk to make just one gallon of ice cream. CHOCOLATE RASPBERRY TRUFFLE ICE CREAM
It takes an average of 50 licks to polish off a singlescoop ice cream cone. The biggest ice cream sundae in history was made in Edmonton, Alberta, Canada, in 1988, and weighed in at over 24 tons.
HANS' HOMEMADE ICE CREAM & DELI www.hanshomemade.com
Must Have Item: Chocolate Raspberry Truffle Ice Cream Best: Ice cream x This neighborhood treat is always welcoming. They let you sample till your heart's content; there is tons of parking, and the scoops are not skimpy. Grab a sandwich while you’re at it! A munchies sandwich, covered in delicious chocolate.
AFTERS ICE CREAM
www.aftersicecream.com Must Have Item: Milky Bun Best: Late night dessert x The Milky Bun is amazing. Pick your ice cream and toppings and then put it inside a donut. They have a special machine that makes the ice cream extra cold and the donut nice and hot. It’s the perfect marriage of varying temperatures. Don’t worry if you show up and the spot is closed. There is an after hours party. Find out where the ice cream truck is to get your fix in.
B.CANDY
www.bcandy.com Must Have Item: Rolo Cupcake Best: Interior design x This whimsical world makes me feel like I stepped inside Willy Wonka’s Chocolate Factory with its bright, beautiful interior. Skip Disneyland and bring the kids here, or stop in before a movie and sneak some Gobstoppers and Whizpops into the theater. B.Candy offers ice cream, chocolate, hard candy, gummy bears and pretty much anything your sweet tooth would desire.
FIDDLER, FIFER & PRACTICAL CAFE
www.disneyland.disney. go.com Must Have Item: Chocolate Cream Cheese Bar Best: Spot to get Starbucks x So you’ve made it to Disneyland, but all that rushing around in an attempt to make it to your favorite rides when the lines are smallest has you famished! Stop in at this cafe to delight in a treat and get your caffeine buzz on before hitting up Tower of Terror for round two. It’s basically a Starbucks that Tinker Bell sprinkled fairy dust on...a lot of fairy dust.
FRIENDLY DONUTS
Must Have Item: Strawberry Banana Cream Dossant Best: Dossant x What’s a dossant? Oh, a cronut, d’oh! These little works of art are so tasty you can’t just order one. Lucky for you, if you order a bunch, they tend to throw in a freebie, whether it’s a blueberry donut or a jug of milk. Skip the birthday cake this year and ask for birthday donuts instead.
California produces the most ice cream in the U.S. Ice cream became available to the general population in France in 1660. There is actually an ice cream diet designed for weight loss. Most ice-cream companies are family owned businesses which have operated for more than 50 years. Ice cream was once known as cream ice. The ice cream sundae was invented in 1874. Americans are the No.1 consumers of ice cream in the world, where an average person eats 48 pints of ice cream a year. Ronald Reagan declared July as 'Ice Cream Month', and the 3rd Sunday of the month as 'Ice Cream Day’. The major ingredient in an ice cream? Air. The most popular flavor is vanilla. The most popular ice cream topping is chocolate syrup.
HANDHELDS We are all sandwich connoisseurs at heart, looking for that perfect
x bread that’s crusty on the outside and pillowy on the inside. In
some cases, it might even be the perfect waffle. Check out our choices for the best spot to grab a sammy.
SMOKED TURKEY CLUB
IRON PRESS
www.theironpress.com Must Have Item: Buttermilk Fried Chicken Best: Waffle sandwich x Get weird and order a savory sandwich on a waffle, and then pair it with a delicious IPA. Make it fancy and order some extras to go on your waffle while you’re at it. Avocado anyone? Any sandwich served with tater tots is good in my book.
NEW!
PHOTO BY: Nancy Villere
MENDOCINO FARMS
www.mendocinofarms.com
Must Have Item: Steak BLT Best: Gourmet sandwiches x I love this sandwich shop and all I can think about when I hear Mendocino is the Steak BLT from my very first visit. I literally ordered five sandwiches, and this was the golden ticket.
HAVEN BURGER
PHILLY’S BEST
www.eatphillysbest.com Must Have Item: Philly Cheesesteak Best: Authentic Philly experience x Order the Philly Cheesesteak with mushrooms and peppers. I order that every time because when it’s right, you don’t really need to change anything. If I’m feeling feisty, I’ll add a little hot sauce.
BIG BELLY DELI
Must Have Item: French Dip Best: Cold cuts x This place has a special spot in my heart, because the building was formerly known as eVocal, a music venue where I met my sweetheart. Stop in and grab a sandwich and reminisce on all the memories you created in this neck of the woods.
BOARD & BREW
www.boardandbrew.com Must Have Item: Turkado Best: Bread x You can’t have an awesome sandwich without a good foundation. Board & Brew has been going strong for over 30 years so you know they must be doing something right!
JERSEY MIKE'S
www.jerseymikes.com Must Have Item: #13 Best: Sandwich system x Pick a number, tell them the bread and order it "Mike's Way." The system is down, and you don’t have to worry about too many choices. They are all good, and the deli meats and cheese are sliced to order, offering the freshest sandwich, super quick. Sign up for their points program and get some fun freebies.
FRITZANKOTTERS
Must Have Item: Rolls Royce Best: Sandwich names x I love how creative they are with the names of the sandwiches. It’s kind of like a history lesson while you order. You’ll find yourself looking up names on Google while you wait.
SESSIONS SANDWICHES
www.sessionssandwiches.com Must Have Item: Pirate Coast Best: Location x Nothing beats a sandwich and a view of the beach. Order your food to go for an even closer ocean view.
BEEFCAKES
The size of burgers keep growing and so does our love for them. Being in the mood
x for a burger doesn’t determine where you go to get one. We have so many options
to choose from! Would you like your burger to be the size of your face? Do you crave a classic Charburger? Does there need to be a minimum of 50 beers on tap? Whatever you’re craving, there is a burger joint that specializes in what you’re looking for.
HAVEN GASTROPUB
25 DEGREES
Must Have Item: Haven Burger Best: Burger x Although the Wagyu Beef Cheek Poutine and the Deviled Eggs pull at my heartstrings, I have to save room for the Haven Burger. It literally has every box checked on what goes into the perfect bite, again and again.
Must Have Item: Number Two Best: Build-your-own burger menu x Be prepared for a sophisticated American twist on a burger bar. The Number Two burger is amazing, I mean come on, a burger with burrata? Don’t stop there. Build your own burger and be prepared with how much you can really fit between two buns.
www.havengastropub.com
EL TORO BURGER
www.eltoroburger.com Must Have Item: Noodle Burger Best: Handcrafted ramen burger x Not your average burger, El Toro offers a refreshing twist on the classic American staple with Asian inspired flavors and ingredients.
www.25degreesrestaurant.com
SLATER’S 50/50
www.slaters5050.com Must Have Item: Burger of the month Best: Over-the-top burgers x Sometimes when you crave a burger it’s because you feel like indulging, excessively. Come here to hit the spot.
Everything is over the top, just the way we like it. Crazy burgers and an abundant array of beers is just what the doctor ordered.
TK BURGERS
www.tkburgers.com Must Have Item: TK Cheeseburger Best: Secret sauce x I’ve often described the food here as food you would expect from a bonfire at the beach, without getting your feet sandy. Order some extra secret sauce on the side to dip your french fries in.
STEVE’S #4 CHARBURGER
Must Have Item: Chili Cheese Fries Best: Charbroiled burger x I have to give a shout out to my favorite neighborhood
burger spot. I started going here when I was 13 and my family still comes here. If you live in Huntington Beach and you’re local, you know just what I’m talking about.
BOATHOUSE COLLECTIVE
www.boathousecollective.com Must Have Item: Boathouse Burger Best: Muti-purpose venue x Looking for an interactive dining experience? Originally a private event space, this recently rebuilt venue features delectable food and cocktails, art shows, music performances and special events. Try the Boathouse Burger on a potato bun with aioli, gruyere, lettuce, tomato and pickled onions.
How to Tip at a Restaurant As a person who comes from the industry, it is standard to tip 20 percent of the total bill. There are so many hands that go into making the most amazing dining experience for you, and more than just the server receives the tip.
January 14: National Hot Pastrami Sandwich Day
January 20: National Cheese Lover’s Day
March 3: National Cold Cuts Day
| JANUARY 2015 | 81
’MERICA One of the best things about being an American
x when it comes to food is that you get a little of
everything. A melting pot if you will. Can’t decide what you’re in the mood for? It’s OK—it’s been a long day. Relax at one of these restaurants where the food makes you feel right at home.
OAK GRILL & AQUA LOUNGE
www.oakgrillnb.com | www.aqualoungenb.com Must Have Item: Roasted Chilean Sea Bass Best: Place to spend a Saturday night x Dine outdoors for a delectable treat with contemporary cuisine at Oak Grill. It’s your one-stop spot for an all inclusive Orange County experience. Book a room at the Island Hotel and dance the night away at Aqua Lounge.
SEALEGS WINE BAR
THE BUTCHERY
SANDY’S
THE CROW BAR AND KITCHEN
320 MAIN
Must Have Item: Smoked Sea Salt Pork Belly Sliders Best: Wine bar x Perfect for “date night” or a larger party, SeaLegs Wine Bar provides you with some of the best small plates your tastebuds could ask for along with an amazing wine list to pair.
Must Have Item: Steak Tips Best: Place to pick up a steak and cook at home x The perfect spot to pick up quality beef when you feel like cooking at home and having a relaxing night.
Must Have Item: Buttermilk Fried Pacific Oysters Best: Dining by the pier x Lying on the sand, Sandy’s is a great place to catch happy hour and watch the sunset in Huntington Beach.
Must Have Item: Blistered Shishito Peppers Best: Variety of beer on draft x Perfect for weekend brunch, to catch the game or cozy up for dinner, The Crow Bar has a wonderful chef inspired menu and specials running for each day of the week.
Must Have Item: Duck Fries Best: Share plates x Trust me, I’ve tried a lot of duck fries, and these are the best. Order them with a side of Mornay sauce. Dig in because the best part is at the bottom!
www.sealegswinebar.com
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www.butcherymeats.com
www.sandyshb.com
www.thecrowbarcdm.com
www.320mainsealbeach.com
something new on their excellent menu and pair a wine selected by their sommelier. Check out their new location on PCH in Newport for a waterfront experience.
FIRESIDE TAVERN
www.firesidetavern.com Must Have Item: Royal Red Rock Shrimp Hush Puppies Best: Hidden gem x Located in the Crowne Plaza Hotel, Fireside Tavern is not only for the travelers staying there. Providing a contemporary American menu, craft beer and cocktails, this place is for anyone looking for a good time in a warm, relaxed environment. NEW!
FLOE LOUNGE
DINING APPS FOR YOUR FOODIE ADVENTURE
You’re on the go and not sure where to wind up for food. Check out any one of these apps for your dining needs. Book a reservation, read reviews, find out how to tip or check out nearby take-out options.
ZAGAT TO GO - A guide to the best restaurants and nightspots world-wide at the tips of your fingers. (free)
www.marriott.com
GEORGIA’S RESTAURANT
www.georgias-restaurant.com
Must Have Item: Fried Catfish Best: Southern-style grub x Nourish your soul with a little Southern cooking from Georgia’s Restaurant. Take a trip to the South by the food that you put in your mouth. Collard greens, fried catfish and sweet potato pie will have you singing anything but the blues.
BAYSIDE
www.baysiderestaurant.com Must Have Item: Lobster Bruschetta Best: Live music x Visit on a Friday for live jazz while you’re dining. Choose a spot on their wrap-around patio and start with the Lobster Bruschetta made with grilled artisan bread, Maine lobster salad, Haas avocado, lemon aioli and petit greens.
A RESTAURANT
www.arestaurantnb.com Must Have Item: Cheese & Charcuterie Best: Cheese selection x I’m crazy about charcuterie and cheese right now. So many options! A Restaurant narrows it down to a tight selection of the best. Be like Salvador Dali and pick Camembert as your first choice. Build your board to your personal taste and pair with a glass of rosé.
LARK CREEK
www.larkcreeknb.com Must Have Item: Rustic Cheddar Bacon Biscuits Best: Biscuits x The Cheddar Bacon Biscuits served with maple butter is the perfect balance of sweet and salty. The crispy biscuit with buttered insides plays with texture and my tastebuds. Pair
it with the Wood Grilled Flat Iron Steak Salad for a hearty lunch that won’t leave you feeling weighed down. NEW!
A&O KITCHEN + BAR
www.balboabayresort.com
Must Have Item: Pretzel Sticks Best: Light bites x This gastropub along the water’s edge embraces ocean elements with their open-air bar and menu options. Start with the Pretzel Sticks by one of the fire pits and pair with a cold beer.
THE CORNER
Must Have Item: Bacon Wrapped Dates Best: Eclectic eats x Hang out at The Corner after work for happy hour eats and the best cocktails of your life. Chef's heart and soul goes into each menu item here, and it shows. I’ll have another!
WATERTABLE
www.watertablehb.com Must Have Item: Bar Jars Best: Bar menu items x Slightly off the beaten path of Main Street, Watertable is not here to fit in, but to stand out. Enjoy a glass of wine and if you’re feeling lucky, make sure you start with one of the bar jars, AKA a pot of gold.
January 5: National Whipped Cream Day
URBANSPOON - Read restaurant recommendations and find out what restaurants are nearby. UrbanSpoon shows prices and menus. (free)
KARL STRAUSS
www.karlstrauss.com
SPLASHES
www.surfandsandresort.com/ splashes Must Have Item: Squid Ink Pappardelle Best: Seaside dining x If you're looking for that ultimate dining-with-a-view experience, Splashes at the stunning Surf & Sand Resort has you covered. With locally fresh fare, enjoy the breathtaking backdrop of the Pacific, with the sea a slight 25 feet below.
Must Have Item: Red Trolly Ale Best: Restaurant in a brewery x The perfect place to try new, local beer and watch the game.
OPENTABLE - Check out real time table availability before you even get to the restaurant with this app. (free)
How to Cure Food Coma FOODSPOTTING - Never ask the question, “What’s good around here?” again with this app. (free)
DRIFTWOOD KITCHEN
www.driftwoodkitchen.com
www.thecornerhb.com
NEW!
Must Have Item: Margarita Shrimp Flatbread Best: Seaside meets city restaurant x The chef created an “updated” classic menu that features a coastal cuisine of small plates. Head outside to lounge on the patio or play a round of ping-pong.
Must Have Item: Northern Atlantic Halibut Filet Best: Oceanfront dinner x With a wide range of menu items that are simply prepared with local and seasonal products, not to mention its oceanfront dining where you can actually hear the waves crashing, Driftwood Kitchen provides a new concept to Laguna Beach, focusing on food and customer service.
THE WINERY
www.thewineryrestaurant.net Must Have Item: Hot Lump Crabmeat & Sundried Tomato Fondue Best: Bar scene x Elegant yet relaxed, this restaurant is always packed with people dying to try
March 14: National Potato Chip Day
March 20: Bock Beer Day
TIPULATOR - Sometimes math is hard after a couple of glasses with your friends. Download this app and never stiff your server again. They even show you how to split a check. (free)
Underberg is a digestif bitter that consists of aromatic herbs from 43 countries. Don’t ask what’s in it, just drink up and you’ll thank me later. I once went on a burger adventure and consumed over 60 burgers in two counties. I nearly exploded, but thanks to Underberg I was able to sleep at night.
March 31: Tater Day
LOCALEATS - Don’t worry. This app won’t send you over to Cheesecake Factory. Find cool underground eats with this app. ($0.99)
GRUBHUB - Even people who have hangovers need to eat! Get breakfast delivered and don’t worry about finding your sunglasses. (free) | JANUARY 2015 | 83
NEW!
SEABIRDS KITCHEN
www.seabirdskitchen.com
FIND YOUR DAILY FARMERS MARKET Liven up your grocery shopping and head to a local farmers market for fresh fare, live music, free samples and plenty of people watching. Try a different market every day!
BREA CERTIFIED FARMERS MARKET: Tuesdays from 4pm - 8pm
WORTH THE WEIGHT Your body is a temple so treat it the way it deserves. Eating healthy is no longer a daunting
x task, especially with these amazing locations to choose from. Enjoy fresh papaya and mango
FULLERTON CERTIFIED FARMERS MARKET:
for breakfast in a delicious acai bowl. A salad from Greenleaf makes a perfect lunch, especially after the holidays.
Wednesdays from 8am - 1:30pm
fresh food, Jan’s provides a wide variety of healthy options from fresh juices to sandwiches.
ORANGE CERTIFIED FARMERS MARKET: Thursdays from 2pm - 6pm
www.lyfekitchen.com
GREENLEAF
Fridays from 1pm - 5pm
www.greenleafchopshop.com
BIRDIE BOWL & JUICERY
SOCO FARMERS MARKET: Saturdays from 9am-2pm
NEWPORT BEACH FARMERS MARKET:
Must Have Item: Veggie Pitaya Bowl Best: Customer service x Just ordering lunch, I feel like I’ve lost weight, because it feels so right, and everything on the menu is super healthy. This is the perfect spot for pure sustenance with ultimate flavors. Take the rest of the day off and bring a book because the atmosphere here is so inviting.
JAN’S HEALTH BAR
www.janshealthbar.com FARMERS PARK MARKET (now open at Anaheim Packing District): Sundays from 10am-3pm
Must Have Item: Tuna Protein Bowl Best: Vegan and gluten free baked goods x A quick stop for affordable,
January 20: National Granola Bar Day
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Must Have Item: The Antioxidant Orchard Best: Salads x The Antioxidant Orchard salad is a textural explosion in your mouth! It’s suggested to add salmon for the best salad you have ever had in your life.
NEW!
TLT FOOD
www.tltfood.com
BANZAI BOWLS
www.banzaibowls.com Must Have: Maui Sunrise Acai Bowl Best: Banzai bowl (hence the name) x Known for their use of acai, the Brazilian “superfood,” nothing can beat the refreshing taste of a Banzai bowl on a hot day or the morning after a heavy dinner. Each bowl is filled with acai, a variety of fruits including
February 16: National Almond Day
Must Have Item: Quinoa Crunch Bowl Best: “Flexitarian” menu x LYFE, which stands for “Love Your Food Everyday,” is all about making you feel good. Deliciously crafted meals, your waistline won't suffer, as every dish has fewer than 600 calories.
Must Have Item: Squealer Sliders Best: Food truck brick and mortar x Born from the creative minds behind Orange County’s infamous food truck, The Lime Truck, TLT Food has opened at Irvine Spectrum presenting fastcasual, chef-driven fare with a great ambiance.
February 27: National Strawberry Day
BEST
Commercial Kitchen: The Hood Kitchen, owned and operated by chefs Shelby Coffman and Christie Frazier, offers 5400 square feet of certified commercial kitchen space, with six fully equipped kitchens. Keeping it communityoriented, the space seeks to bring together creative minds as a source of inspiration and a means for developing and promoting successful food businesses.
March 22: National Water Day
March 26: Spinach Day
PHOTO BY: Patrick Martin
Sundays from 9am-2pm
kiwi, strawberries, bananas, blueberries, toasted granola, honey and coconut shavings (ingredients change slightly from bowl to bowl). Don’t be fooled by what sounds like it could be dessert. A small or large bowl can easily be eaten as a full meal. This is your goto spot for an after surf session or a light afternoon lunch.
LYFE KITCHEN
HUNTINGTON BEACH CERTIFIED FARMERS MARKET:
Must Have Item: BBQ Jack Sliders Best: Vegan x For people who love seasonal menus, organic produce, and a cozy atmosphere, this is the spot for you. The BBQ Jack Sliders take on the role of pulled pork sliders, minus the piggy. For people who want to hop on the veggie train, this is a good spot to start. The Beer Battered Avo Tacos and Purple Taquitos are also musts! This spot offers an amazing ambiance with great customer service. It’s a pretty hipster hangout, but we kept it in the healthy section of this foodie guide because, at the end of the day, it was the food that left a lasting impression. This is the kind of place that can cater to all walks of life. Bring your vegan friend to show them you are in tune with their needs, and you just might end up coming back without them, because the food was just that good. The atmosphere was so on point that I might just end up making the tables my office space. I think that would be ok too, because I would just keep ordering more food.
Birdie Bowl & Juicery, PHOTO BY: Corey Critser | Greenleaf, PHOTO BY: Amanda Proudfit
PHOTO BY: Amanda Proudfit
BREAK-SLOW NEW!
URTH CAFFE
www.urthcaffe.com
It’s the most important meal of the day, so don’t
x screw it up! Pick one of these locations and you’re
BREAK OF DAWN
www.breakofdawnrestaurant.com
Must Have Item: Some latte art! Best: Espresso x Started in 1989, this is the first exclusively organic coffee company. Grab a cup of history and pair with a pastry at their new Laguna Beach location. Let the aromatics waft you away to work with a drip that tastes so good you don’t even mind all the traffic in the morning.
Must Have Item: Bacon and Eggs Best: Out-of-the-box creativity x The walls are dripping with creativity. Order the Bacon and Eggs and receive Kimchi Spiced Crema on your plate. Look under your table, and you might find a sewing machine. It’s all in the details at Break of Dawn.
KÉAN COFFEE
www.hautecakescaffe.co
www.keancoffee.com Must Have Item: Coffee Best: Seasonal coffees x This coffee is so good that you don’t even need to order a fancy schmancy coffee drink. Order a cup of joe and start your day just right. This may become an integral part of your morning routine so you should factor it into your budget right now.
SIDECAR DOUGHNUTS & COFFEE
www.sidecardoughnuts.com Must Have Item: Butterscotch Pot de Creme Best: Vegan doughnut x What sounds sweeter in the morning than a doughnut and a coffee? Made from scratch daily and sans preservatives, artificial flavors or colors, you can expect nothing but the real deal here. Come on Thursdays and try their vegan flavor!
OLD VINE CAFE
www.oldvinecafe.com Must Have Item: Lengua Omelet Best: Breakfast worth waiting for x With a line out the door on the weekends, it's safe to say the food is just that good at this sweet spot. Lengua Omelet anyone? Bring your friends for brunch and show them just how refined your palate really is.
DRIZZLE CREPE
off to a good start. Make some room in your morning routine with the perfect breakfast spot and you’ll wake up excited to get out of bed the next morning.
HAUTE CAKES
Must Have Item: Orange Ricotta Haute Cakes Best: Pancakes x This is the spot for pancakes. They make them fancy. They make them familiar. They have toppings! They have fillings! If you’re in the mood for pancakes, they have you covered.
PIE-NOT
www.pienot.com Must Have Item: Brekkie Pie Best: Authentic Aussie-style bakery x When I asked the owners of this shop why the name Pie-Not, their response was simply, “Why not?” They’ve made a buzz in the bakery community, and with pies like the Brekkie filled with extra sharp cheese, back bacon and cherry tomatoes in a shortcrust pastry shell with an egg topper, it’s no wonder why!
NEWPORT COFFEE COMPANY
Must Have Item: Nitro Cold Brew Best: Post surf sit down x A small coffee shop that is shaded most of the morning, make a quick stop after your surf session to grab a cold brew and a pitaya bowl.
CREPE COOP
www.crepecoop.com Must Have Item: Drizzle Crepe Best: Crepes x Your crepe almost looks like a sundae in your hand. The vibrant, colorful fillings do not disappoint. Kiwi, banana, blueberry...oh my!
Sunday, Bloody Sunday The weekends were meant for Bloody Marys, and Orange County has some of the best build-your-own bars. 1. 3-Thirty-3: Challenge your palate and add ingredients like beef consomme and wasabi. 2. Lumberyard Restaurant: From 11am-3pm, fill up your cup with Kettle One and a variety of Bloody Mary essentials. 4. Baja Sharkeez: Go big or go home with their 32-ounce double shot Bloody Mary bar. 5. Charlie Palmer: Order the bottomless and build your bloody starting with the housemade vegetable gazpacho juice. | JANUARY 2015 | 87
NATIVE SON ALEHOUSE www.nativesonale.com
Must Have Item: Beer Best: India Pale Ale x The Brussels sprouts are good, especially when you pair them with a beer. Native Son has a small menu for tasty bar bites, but the best thing on the menu is the beer, hands down.
ARC FOOD & LIBATIONS
www.arcrestaurant.com
MILK + HONEY
www.milkandhoneycostamesa.com Must Have Item: Lavender Latte Best: Place to make friends x Take a tastebud adventure, a walk on the wild side, a double dare, whatever you need to call it to try the Lavender Latte. With each sip, your fate will be sealed that you are no longer a customer of Starbucks and that spots like this just get you. Feel like doubling down? Try the Green Tea Delux Shaved Ice with a red bean center, or perhaps the Honey Tarragon Tuna Sandwich. The Honey Aloe Lemonade is the perfect cure for a random hot day in January (hey, they happen). Enjoy your beverage on the inviting patio and make friends in your close quarters.
Must Have Item: Quail Best: Bar seating x Hang out and be dazzled by the kitchen. Keep the coat in the car because things get heated with dancing fire from the kitchen and the conversation you’ll be having about the menu items.
CHAPTER ONE
www.chapteronetml.com Must Have Item: Harvest Burger Best: Neighborhood hangout x Anything with arugula has me happy, and the Harvest Burger will bring joy to anyone that loves a good burger. The patty packs brisket and chuck blended to perfection while paired with rosemary aioli and apple-onion jam. Just when you thought it couldn’t get any better, they serve it with a side of duck fat fries. After your first bite, you realize that this is the first chapter in your life of being a foodie. You’ll be back, and they know it.
EAT CHOW
www.eatchownow.com
FOR THOSE FEELING ADVENTUROUS
LAVENDER LATTE
Restaurants are taking over the scene of where it’s cool to be seen. Bars and nightclubs don’t always cater to
company at one of these more intimate hangouts.
March 28: Something On A Stick Day
MESA
www.mesacostamesa.com
x catching up with friends or making new ones, especially when the volume of the venue is at a max. Enjoy good
March 23: National Melba Toast Day
Must Have Item: Fried Green Tomatoes Best: Place to bring your dog on a Sunday x This is the kind of place where you can visit in flip flops, but still expect four-star quality food on your plate. I also love how inventive they are with their menu items. Have you been anywhere else where you can order duck enchiladas with barbecue sauce and salsa verde, and at the same time start off with fried green tomatoes? Enjoy the patio and bring your pooch for that perfect Sunday.
March 29: National Lemon Chiffon Cake Day
Must Have Item: Roasted Beet Salad Best: Large parties and the custom experience that comes with it x For parties of 12 or more, this is the perfect spot to dine as a group. Chef Niki hooks it up with her creative approach to menu concepts. The open ceiling and live music make this the perfect ambiance for an amazing dining experience. Grab a CD from the band to remember your night. This thoughtfully prepared menu for your friends and family will have them singing.
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SOUL FOOD Comfort food is the perfect accompaniment to winter weather. Slow roasted
x dishes, soul and a little cheese is what I look for in comfort food. It's food that
tastes so good you’d think someone’s grandmother was in the kitchen. Dishes are available that remind you of family dinners and food that tells a story all on its own.
MEMPHIS
www.memphiscafe.com
THE QUIET WOMAN
www.quietwoman.com
Must Have Item: Down Home Gumbo Best: Music x You’d think there was a DJ here every night the music is so good. Don’t bother pulling out the Shazam music app, because it won’t even know what’s playing it’s so underground. The food is pretty much the same, a musical adventure.
Must Have Item: Short Rib Best: Comfort food x Food that looks good just tastes better. The Quiet Woman offers sophisticated comfort food with beautiful plate presentations.
ROSCOE'S HOUSE OF CHICKEN & WAFFLES
Must Have Item: Chicken Pot Pie Poutine Best: Poutine x I’m all about poutine lately, and I love the American twists I’ve seen on the Canadian dish. This Chicken Pot Pie Poutine is amazing! Wash it down with a refreshing lemonade.
NEW!
www.roscoeschickenandwaffles.com
Must Have Item: Herb's Special Best: Fried chicken x This place does it right. There is a special blend of seasoning that goes into the chicken AND the waffles, creating the perfect complement to one another.
SAMMY’S ORIGINAL
www.sammysoriginal.com Must Have Item: Justin’s Famous Prime Rib Beef Stroganoff Best: Sports bar vibe x Want your comfort food elevated? Stop into Sammy's for traditional American fare with a twist from the award-winning Food Network chef Justin Monson. That hearty stroganoff is calling your name...
NEW!
THE KROFT
www.thekroft.com
IVA LEE’S
www.ivalees.com Must Have Item: Jambalaya Best: New Orleans Influence x If you love the delicious food from New Orleans or just need some great comfort food, swing by Iva Lee’s for the Southern experience. CHICKEN POT POUTINE
Food Truck Fever
For a street side experience, order your fare through the window of these 10 food truck staples in Orange County. Follow the trucks on Twitter to find out where to get your next meal! Garlic Scapes: @garlicscape Who doesn't love garlic? Try their Roasted Garlic Sliders consisting of two ground chuck steak burgers. A meaty heaven indeed!
The Lime Truck: @thelimetruck Enjoy crisp, refreshing California beach cuisine. Vegetarian options are available. If you love The Lime Truck you’ll also love TLT Restaurant in Irvine.
Crepes Bonaparte: @CrepesBonaparte Feel like you're on the streets of Paris with a variety of made-to-order crepes.
The Burnt Truck: @theburnttruck Catch them as they roam the streets of Orange County dishing up delicious gourmet sliders.
Dogzilla Hot Dogs: @dogzillahotdogs A zesty take on the American staple we all love, Dogzilla offers hot dogs with an Asian flare and on a Hawaiian bun.
Piaggio on Wheels: @piaggioonwheels Check out this Argentine taco truck featuring a menu of empanadas, skirt steak, chimichurri fries and more!
Rolling Sushi: @RollingSushiVan Revolving sushi bars step aside. Take your chopsticks to the streets and order up your lunch with this sushi van.
Waffle-icious: @liegewaffle Enjoy a handheld waffle while on your way to work. Who doesn’t love a delicious waffle on the go?
Louks Greek: @LouksGreek Get your gyro here! A variety of authentic Greek and Mediterranean menu items roll through the streets in this food truck.
The Viking Truck: @thevikingtruck This food truck offers familiar comfort food with a viking attitude. Expect savory sausages, corn dogs and crispy tots from this truck.
For more options on the go, check out www.foodtrucksmap.com/la or www.roaminghunger.com for a live map showing you exactly where your next meal is parked.
February 2: Heavenly Hash Day
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February 4: Homemade Soup Day
February 7: National Fettuccine Alfredo Day
March 27: National Spanish Paella Day
SO FRESH SO CLEAN
Living along the coast has its perks; the beach is at our fingertips, and the weather
x is amazing. Furthermore, the plethora of fresh seafood fare is unbelievable. We
searched the shore for a few of our favorite seafood spots. As with the abundant array of seafood, we have fallen in love with our sushi. Our sushi restaurants pair swimmingly with our oceanside view. Whether you love sashimi, specialty sushi rolls or tartare, we have you covered.
SLAPFISH
www.slapfishrestaurant.com Must Have Item: Clobster Grilled Cheese Best: Tartar sauce x This is the real-deal seafood staple for SoCal. Toss your tablecloth etiquette and prepare to dig into the freshest fish and shellfish around in a fast-casual environment.
PHOTO BY: Jeff Farsai
SCOTT’S RESTAURANT
www.scottsrestaurantandbar.com Must Have Item: Chilean Seabass Best: Healthy helping x If you are in the mood for a fancy night out but still want to eat healthy, head over to Scott’s Restaurant in Costa Mesa. Providing delicious, chef driven cuisine and high quality ingredients through responsible sourcing and practice, using only local farmers and sustainable fisheries, your tastebuds (and waistline) will surely be satisfied.
BEAR FLAG FISH CO.
www.newport.bearflagfishco. com
SUSHI ON FIRE
www.sushionfire.com Must Have Item: Special Albacore Roll Best: Place to get drunk on sake x Everything here is good. Mama will take care of you. Sit at the bar and get to know your chef. Buy him a shot of sake, and he might make you something special. I had friends go here so frequently the restaurant started naming rolls after them. Ever hear of the Hello Kitty roll?
| JANUARY 2015
www.waterlinenewport.com
Must Have Item: Fried Oysters Best: Ambiance x Start with the Fried Oysters if you like capers, trust me. For the experience of your life, order the crab cakes for your main course. The ambiance could only be described as perfect.
Must Have Item: Fish & Chips Best: Fish & Chips x If there is one thing I’ve learned about restaurants who put specific dish items incorporated in the menu, is that you should probably order that dish. Their Fish & Chips deliver. Order with a beer!
Must Have Item: Scallops with carrot vinaigrette, english peas and baby carrots Best: Dining with a view x From sea to sand, a variety of dining pleasures awaits you at Waterline. Succulent seafood fare and some of the best steak I’ve ever had were experienced at this spot. Perhaps it's because of the view...each dinner comes with a sunset that will take your breath away.
NORTH SHORE POKE
RA SUSHI
WATERMAN’S HARBOR
Must Have Item: Poke Best: Sauces x This beach spot dishes up the best poke with a friendly smile. Get your food to go and walk over to the beach for dining with a view.
Must Have Item: Mango Martini Best: Happy hour x The happy hour here gives you something to smile about, besides the sushi. So order the Mango Martini to start your evening off right. Anything with albacore is my favorite. Get to know your chef so you can make special requests for a truly unique experience. Another added bonus about this restaurant is the location. Watch the sun set during happy hour, eat as many rolls as you can and then enjoy a night of bar hopping off Main Street for the perfect girls night out. With locations all over the country,
GULFSTREAM
UNION JACK FISH & CHIPS
www.hillstone.com
www.northshorepokeco.com
SHUCK OYSTER BAR
www.shuckoysterbar.com Must Have Item: Oysters! Best: Variety of oysters x Watch them shuck your oysters right in front of you. These oysters are delicately prepared within hours from your order, fresh from the ocean. Can you taste the brine?
February 25: National Clam Chowder Day
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WATERLINE
www.rasushi.com
March 9: National Crabmeat Day
providing excellent seafood selections from their raved about Swordfish entree to their sushi bar.
BLUE C SUSHI
www.bluecsushi.com Must Have Item: Spicy Tuna Tacos Best: Mawaru Gochisou x Sometimes when you go out to eat sushi, and you’re SO hungry, you could use a conveyor belt to keep it coming. Blue C is the spot to be. With the highest quality of ingredients, this place aims to redefine sushi. Keep it California and start with a pair of Spicy Tuna Tacos.
www.watermandp.com Must Have Item: Roasted Mexican Prawns Best: Shrimp x I’m always excited when someone reinvents the wheel, and that’s what Waterman’s Harbor does with their shrimp flavor profile. Shrimp with chorizo and kimchi? Sign me up!
THE CANNERY
www.cannerynewport.com Must Have Item: Swordfish Best: Restaurant history x With over 90 years of American history, The Cannery is still standing strong as a gorgeous waterfront restaurant,
March 12: National Baked Scallops Day
H2O SUSHI & IZAKAYA
www.h2osushiizakaya.com Must Have Item: Triple Crispy Rice Best: Rice x In the world of sushi, you are nothing without a good rice. H2O delivers perfectly prepared rice every time. Think out of the box and order the Triple Crispy Rice, and you will know what I mean.
March 31: National Clams On The Half Shell Day
PHOTO BY: Anh Nguyen
Must Have Item: Diablo Bowl Best: Fresh seafood x This is not your typical taco hangout spot. Wear sunblock when you stop by because there will be a line out the door. It is just that good. This is as fresh as it gets, with the owner out catching your lunch on his boat. Try the Diablo Bowl for a secret off-menu indulgence. Don’t worry, it’s not that spicy...
you know they must be doing something right. Rent a room at the Shorebreak Hotel, and you’ll be back the next day for lunch, guaranteed.
Knowledge ON TAP
Spreading the Good Word of Beer, These Craft Connoisseurs Tell Us Their Journey From Fans to Experts
WRITTEN BY: JAKE PALUMBO PHOTOGRAPHED BY: MATT DOHENY
THE EXPERTS CHRISTINA PEROZZI AND HALLIE BEAUNE Authors, Beer Sommeliers, Consultants & Beer Chicks
Christina’s Favorite Beer: A spicy and effervescent Saison Dupont
Hallie’s Favorite Beer:
An earthy and complex Orval
A
lthough it was I who was preparing to interview Hallie Beaune and fellow “Beer Chick” Christina Perozzi as we all sat down at her lovely kitchen table, it was Hallie who asked the first question of the morning. “Do you want a beer?” She smiled as she swung open her stainless-steel refrigerator door, bending over slightly to squint inquisitively into the white light. “It’s never too early for a beer, especially when you’re with the Beer Chicks.” Her eyes widened suddenly as they lit upon something in the fridge, and after diving in behind the door, she emerged with a mocha-colored bottle in hand. “Here, this one’s a nice coffee beer,” she said, now reaching for a glass into which she smoothly poured the dark, sweet stout. To be perfectly honest, I expected nothing less of the highly renowned Beer Chicks and in looking forward to sitting down with these impressive ladies, my personal hopes were high that I might enjoy the privilege of a well-crafted pint or two in their company. But the road to amber carbonated recognition wasn’t always paved with hops and barley. Before they were The Beer Chicks, Hallie and Christina arrived in Los Angeles on the wings of very different dreams, respectively the screen and stage for Hallie and music for Christina. However, within the alembic of a fast friendship that grew while the two worked at the famous Father’s Office in Santa Monica and a cultural tipping point that opportunely began to tilt under the escalating popularity of the craft brew community, a new and rather unexpected passion began to ferment. What started as the occupational need to quickly serve a nightly heard of patrons that was becoming increasingly more interested in the craft beers they were consuming, blossomed into a love affair with and encyclopedic knowledge of craft beer that set the saison-slinging duo on a mission to educate the rising tide of beer lovers in a manner that was both accessible and concise. In addition to their ongoing Beer Chicks endeavors and between teaching seminars and hosting food pairing dinners, Hallie works as the Southern California Sales Rep for Allagash Brewing Company and Christina works as a Beer Educator for Goose Island Beer Company. Although they are constantly on the road spreading the good word of beer, the two still call Los Angeles home. With the instigating jolt of Stumptown Coffee—the distinguishing ingredient in my aromatic stout—acting as the catalyst, I set in motion a conversation with The Beer Chicks. The conversation began with Christina explaining to me that the beer I was drinking was the product of collaboration with Sierra Nevada and the Oregon-based microbrewery Ninkasi Brewing Company as part of Sierra Nevada’s Beer Camp project.
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THE BEER CHICKS www.thebeerchicks.com
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PAIRING BEER WITH FOOD:
“We wanted it to be fun. There are a lot more women reading and writing about beer now, but at the time, there wasn’t, and all the books were by dudes and were pretty dry. We like to have fun, so we just wanted to write something that was fun and accessible for the average person.”
+ The Beer Chicks suggest pairing a Belgian IPA with a hearty dish like a jambalaya.
—Hallie Beaune
BIG SHOTS: The Beer Chicks have been featured on TV shows, in magazines, blogs and at events and beer festivals across the country as highly respected consultants, educators, writers and all-around expert beer sommeliers.
BOOKS:
In 2009, the Beer Chicks published “The Naked Pint: An Unadulterated Guide to Craft Beer.”
Their second book on homebrewing entitled “The Naked Brewer: Fearless Homebrewing Tips, Tricks & Rule-Breaking Recipes” was published in 2012.
LIVING LIKE A LOCAL. THE BEER CHICKS Suggest These Local Breweries to Try: 96 |
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Q: Sierra Nevada started as a homebrewer right? Christina Perozzi: Yes, they did. Ken Grossman’s first photo is just of a dude making beer in shorts.
their beers. So there’s a bug yeast called Brettanomyces along with a couple bacteria and stuff that you can add to the beer to make them sour.
Q: What’s the community’s opinion of something like that? Because in music, when you start out as an indie musician, some people say, “Oh you sold out,” when you make it big. How do you keep the integrity? CP: That’s actually kind of what we compare it to, kind of like Coldplay. They started out really cool and creative and now not so much. Not to say they aren’t creative anymore, but you know craft beer drinkers like that new kind of discovery. They like finding that small band or finding that small beer. Once you do get big, you can get that stink eye a little bit. Hallie Beaune: I think they still have a pretty good reputation. They’re still owned by Ken, the guy who started it. It’s all family run.
Q: So how did you guys meet each other and how did your interest in beer start? HB: We were working at a bar, at Father’s Office in Santa Monica, the original Father’s Office, slinging beers. We were working together and back then there was no limit on the amount of people who could be in the bar, so it was packed all the time and it was one of the only places in LA to be able to get a craft beer. There were very few.
Q: Was there a more limited interest back then? HB: Yes, well, more limited knowledge. People got excited about it very quickly, but they didn’t know anything about it at all. So you have all these people staring at you and they really need a beer, but they don’t know any of the beers and they don’t know Q: Where did they start? CP: Chico. They’re still there. They just opened a second brewery anything about beer. They have everything confused.No one knew in Asheville, North Carolina, which is huge when someone decides what you meant if you said, “Do you like a hoppy beer?” It was all about, “Do you like something bitter or chocolaty or to open a second brewery. Also up until very recently, up something that tastes like cherry?” Anyone can answer until these very respected craft breweries started doing it, “I love the that question. Even now I think that’s the best way to opening another brewery was no longer considered craft. process and the approach it. You had to only brew from one. But the definition of craft people. They’re CP: And sometimes the only beer related question we’d is changing as the craft world is changing. all so creative ask is, “What’s your favorite beer?” Because even if it was and fun and Q: Do any of these places make a big deal about where mass-produced, we could still tell what their experience irreverent and they get their ingredient as far as local, organic hops was with beer and what they were used to tasting. We weird. And I and everything? knew what all of these beers tasted like, so we were able think we found HB: Not really organic and not local, but aside from to take them on that beer journey. our place.” that, yes. It’s pretty hard to make beer with all local Q: So at what point did you guys realize you were ingredients, but they’ll add something local when they — CHRISTINA beginning your own journey as beer experts and that PEROZZI can. For example, I know Allagash will add cherries from this was going to become a big part of your lives? a local farmer. But most people use malt from Germany, and most of the hops are grown in the Northwest. It has to do with CP: I think I had an idea we were onto something. I saw that there was such a need for what we had to offer and originally, the climate, and you need a lot of hops. You can’t just grow a small book that we wrote was going to be for women, because when we patch of hops. were working at Father’s Office a lot of women we’d talk to about Q: So do you see a ton of breweries opening up around Portland beer would come back to us and say, “Oh my god my boyfriend and Seattle? thought I was so cool,” or “The table thinks I’m awesome, tell HB: Oh yes, tons. Oregon had the most breweries per capita than me more about it.” We realized that it was empowering, and that any other state. Although now I think California is catching up. women weren’t generally given that knowledge. You don’t grow Q: Forgive me, but what is a sour beer? up knowing about that stuff. So we started off in that direction CP: Sour beers are a very old style of beer. They originated in but then we realized that we wouldn’t want to buy the book for Belgium, but as the craft beer world has evolved, that has become women. We’d want to buy the real book. a pretty popular style. You see people start with pale ales or HB: And we realized that men were totally clueless also. It’s like pilsners and you kind of go from there to Belgian beers and then asking for directions. They’d pretend they knew what they wanted, on to the super hoppy beers and we say at the end of that long and when we gave it to them you could tell they didn’t like it, beer journey are these sour beers, which are beers that have been but they didn’t want to ask us questions. Everybody needed equal wild fermented. Originally, they were just fermented, and yeast help. So we had our blog The Beer Chicks and from that we started existed in the air in a certain valley in Belgium, but now we have writing a book and then we were able to get in touch with an agent duplicated that yeast and people use it in their breweries to “sour” who was interested in women writing about beer.
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HIGHLAND PARK BREWERY: Owned by a friend of the Beer Chicks, this brewery resides in The Hermosillo, a craft beer and boutique wine bar in Highland Park.
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EAGLE ROCK BREWERY: Opened in 2009, it is the first microbrewery in decades based out of the City of Angels.
Q: How was the process of writing the book? HB: Hard! CP: Yeah, it’s hard to write a book. HB: The first thing you have to do when you write a book is to have all the chapters laid out, which is actually really great. So we knew what everything was going to be and what we wanted to talk about. We’d tackle each chapter one at a time and split up the sections of the chapters and then we’d switch and allow each other to edit each other’s sections. CP: Anything that made us both laugh would stay in.
“I think the most important thing is Q: So the book is very much both of your voices blended together. probably not CP: Yes, we definitely ended up developing one voice together. I’m a that we’re little bit more crass, and Hallie is kind of my buffer for that. She is writing to also a little bit more cerebral, so I think we balanced each other out women, it’s that really well. we’re writing HB: We wanted it to be fun. There are a lot more women reading and from a woman’s writing about beer now, but at the time, there wasn’t, and all the perspective. books were by dudes and were pretty dry. We like to have fun, so we We make it less just wanted to write something that was fun and accessible for the average person. intimidating I think to both Q: So what does it mean to you guys to be women experts in a field men and that is traditionally pretty male dominated? women. That CP: I think the most important thing is probably not that we’re writing to women, it’s that we’re writing from a woman’s perspective. We was the whole make it less intimidating I think to both men and women. That was idea. It was the whole idea. That it was supposed to be accessible, and beer is supposed to supposed to be fun. It’s supposed to be the drink of the people. be accessible, Q: How was the experience of writing your second book on and beer is homebrewing? supposed to be HB: Homebrewing is time-consuming, but it’s a lot of fun and it’s a lot fun.” easier than people think. That was really what we were trying to get across in this second book. —Christina CP: We wanted to tackle the issue from more of an urban setting to Perozzi make home brewing accessible for someone like us—single and living in a small apartment. We also wanted to show that you don’t need a one thousand dollar brew kit. You can just have a big pot and a spoon, a strainer and a plastic bucket, and you can make beer.
Q: What was the most exotic beer you came up with? HB: We made a honey chamomile blond that was really tasty. They
actually ended up brewing that with New Belgium. They were doing a series of brewing and collaborating with people that had you out to brew with them, and we ended up brewing our honey chamomile recipe with them on a large scale, which was really fun. But we definitely got crazy with some interesting ingredients and different recipes. Q: What would be the ideal meal for the beer we’re drinking right now? HB: I just had it with some jambalaya that was really good. It was a nice combo. It’s a hoppy beer, but it’s not super bitter. Hoppy beers can be great with certain dishes and totally overpower other ones, but because this is a Belgian IPA, it’s not so bitter that it’s going to overpower something, but it’s big enough to still be a nice complement. Jambalaya is a great dish. Q: What does the craft beer community mean to you personally? CP: For me, it’s always been a little bit about rebellion. I’m not very good with authority. But we were both in the food world and kind of knew the rules, and it was just before craft beer started catching on. LA caught on later than other areas of the country, but I thought it was just so cool and rebellious to be pairing beer and drinking beer in a restaurant with a white tablecloth. It felt like bucking the system a little bit. And also just the artisanal aspect of it. I love the process and the people. They’re all so creative and fun and irreverent and weird. And I think we found our place. HB: I would agree that I think it’s sort of always been an alternative to the norm, and you meet a lot of brewers who say things like, “I used to be a lawyer, then I opened my own brewery.” I never really was one for a regular nine to five job. Not to say that it doesn’t take a lot of work, because it obviously does, but I feel like you are stepping outside the mainstream of things. I’ve always liked wine and learning the history behind each glass, but beer has always been a little more causal and fun. It’s about telling stories in the pub and I like that aspect of that. I like that at the end of the day, it’s something you’re supposed to be sharing with people over conversation and jokes. It’s very social, and I really like being with people and sharing something I’ve made with people I love. It’s something that’s so consistent through time. Beer certainly is. They call it the people’s drink. And it’s cool that is what this is ultimately about. The people in the business that I like are really grounded that way. It’s also really innovative.
BIRDIE BOWL & JUICERY 3313 Hyland Av, Ste A17 Costa Mesa, CA 92626 714.873.7479 www.shoptheocmix.com/store/birdie-bowl-and-juicery
Fresh
Off the Press
Blending up the Best in Orange County’s Local Juiceries WRITTEN BY: MARIA WATKINS & ALEXA ERICKSON PHOTOGRAPHED BY: COREY CRITSER
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Start your fabulous year of 2015 with a complete mind and body juice cleanse! Isn’t it always our goal to start off the new year right? But how many times have we set unrealistic goals only to face disappointment? Fortunately, this year we have access to a tasty, easy and affordable lifestyle change that will put your past resolutions to shame. Head to your nearest cold-press juicing station to grab a delightful combination of nutrients, perfectly packaged into a single bottle. Juicing has been popular in other countries (such as Brazil and Costa Rica) for ages, but has only recently become widely known in the US, specifically...California! Californians are notorious for adopting active lifestyles and healthy eating habits, so it should come as no surprise that we have caught on to the pure and simple trend of
juicing. Cold pressed juices can be enjoyed by way of meal supplement, meal replacement, or as a cleanse. Cleansing is the most intense form of juicing as it requires a fast from solid foods for days or weeks on end. This may sound a little treacherous to you, but once you experience the satisfying tastes and detoxifying results, you may just be hooked! The idea of cleansing or fasting goes back to the earliest days of man and has been linked to religious purification practices for health and centering. Recently, we have taken a more nuanced and secular approach to this practice while maintaining the benefits. Whether you are going all out for a cleanse or simply looking for a breakfast alternative, read more about some of Locale’s favorite juicing stations.
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RITUAL JUICEBOX 2937 Bristol St Costa Mesa, CA 92626 949.954.6522 www.ritualwellness.com
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USDA certified organic, non-GMO verified cold-pressed juicing company, Ritual Wellness, can be referred to as the authority when it comes to nutritional value and expert knowledge. Co-founder Marra St.Clair tells us how she and business partner Lori Kenyon Farley used Marra’s personal training background and Lori’s financial background, as well as both their education in nutrition to create this healthminded business. The company started in March 2010 as an online presence for order and delivery, and has transformed into four beautiful, hand-picked locations. Stop by Ritual JuiceBox, the flagship store at The Camp in Costa Mesa, and take a step out of the real world. Ritual Wellness’ wooden cabanas serve as the perfect cozy escape to enjoy your juice, whatever the season! When you make a purchase from Ritual Wellness, you can rest assured that every detail of your drink has been carefully created. Marra and Lori’s process for developing a new menu item differs from other companies in that the ingredients come second! Together, Marra and Lori start to create a juice by assessing what nutritional benefits they would like it to contain. Once that is decided, they target the ingredients that will provide those benefits and create a palatable recipe through trial and error. The recipe is then sent to a specialist who determines the precise nutritional value and approves what we see on the menu. Marra suggests that customers set the tone of their day with a juice to see an increase in energy levels and a decrease in unhealthy cravings. She says that you do not have to eliminate your coffee fix, simply enjoy it after your juice.
FEATURED JUICE: Try a variation of the classic green drink and order a SPICY GREENS juice with the surprising ingredient of turmeric! Marra tells us that this juice provides all-over body balance through its anti-inflammatory properties, as well as its benefits to our digestive system.
INGREDIENTS: 1. romaine 2. celery 3. pineapple 4. turmeric 5. ginger 6. cucumber 7. lime 8. parsley
NATIVE KNOWLEDGE: If you plan on throwing some parties to kick off the new year, then you need to check out Ritual Wellness’ drink mixers. Do away with the guilt and indulge in a healthy cocktail. Just add alcohol to the 100 percent organic Sol Margarita, Calcutta Lemon Drop, or Rio Mojito!
BIRDIE BOWL & JUICERY
3313 Hyland Av, Ste A17 Costa Mesa, CA 92626 714.873.7479 www.shoptheocmix.com/store/birdie-bowl-and-juicery
NATIVE KNOWLEDGE: Need a new date destination? Take your loved one to Birdie Bowl for The Date Shake, which contain almonds, coconuts and bananas for a sweet treat and healthy dessert alternative.
ORDER A GREEN CLASSIC FROM BIRDIE BOWL TO BOOST YOUR IMMUNE SYSTEM AND START YOUR DAY RIGHT! 102 |
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Located in the OC Mix at SOCO in Costa Mesa is the charming juicery known as Birdie Bowl & Juicery. Jee Shin, founder and previous owner of Milk + Honey Cafe, continues to thrive as an ambitious, young entrepreneur! This dynamite woman strives to provide a healthy alternative to the snacks, drinks and pick-me-ups that are already out there. Her cold pressed juices are all prepared on site and fresh for your order. Aside from juices, you can also order acai bowls, pitaya bowls, and “nut mylks” (not to be confused with real milk). Birdie Bowl is adorably inviting and perfect for a quick stop or a relaxing stay-a-while. Jee has a unique personal touch that is evident in her decorative designs and quality products.
FEATURED JUICE: Need some greens in your diet? Order a GREEN CLASSIC from Birdie Bowl to boost your immune system and start your day right! Jee says that this is her most popular drink, which makes sense because green is the first thing that comes to mind when we hear juicing. Make this drink your easy veggie alternative and put away the pots and pans!
INGREDIENTS: 1. kale 2. spinach 3. cucumber 4. parsley 5. dandelion greens
6. celery 7. Granny Smith apple 8. lemon 9. ginger
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FEATURED JUICE: The SUBLIME JUICE AND GINGER SHOT pairing are sure to wake up your senses and give your body the perfect reset to start off the new year! This tasty juice is packed with vitamins that will combat winter colds. The ginger and lemon shot adds to the healing benefits by clearing out your sinuses and soothing your sore throat. No need for a prescription this year, simply make a habit of rewarding your body with the medicinal properties found in this cold pressed juice!
INGREDIENTS: 1. lime 2. orange 3. parsley 4. kale 5. spinach 6. cucumber
NEKTER JUICE BAR 474 E 17th St, #100 Costa Mesa, CA 92627 800.385.1650 www.nekterjuicebar.com
Down-to-earth and ambitious couple, Steve and Alexis Schulze, have succeeded in bringing their love of healthy living to the masses. It was an amazing experience getting to chat with Alexis herself at the flagship store in Costa Mesa and hear how the company came to be. Alexis explained that she was attending yoga classes and grabbing a juice afterwards to take her health choices full-circle. She found herself bringing her purchased juices home and adding ingredients to create a more enjoyable flavor. What started as personal preference has turned into a mission to add juice to the everyday lifestyles of others. The company stands on wholesome values and strives to remain at a lower price-point than its competitors, without compromising quality. There are no secrets in what you order here! When you ask for a small drink, they will make it in the next size up to account for ice and make sure you are receiving what you paid for. Alexis loves getting to see everyone enjoying her juices whether they are in a rush to get to work, exhausted after the gym, on a break from school or recovering from a rough weekend. Visit Nekter Juice Bar for a friendly and upbeat environment with the freshest flavors that are chilled to perfection!
NATIVE KNOWLEDGE: Follow Nekter on Instagram (@nekterjuicebar) for “instacoupons,� off the menu items and staff favorites!
PORROVITA
3000 Newport Blvd Newport Beach, CA 92663 949.873.8344 www.porrovita.com
NATIVE KNOWLEDGE: Every three months, PorroVita brings the community together for an art show in their beachside shop. The show introduces the artist whom they will feature for those three months and provides a fun get together for their Newport neighbors!
THE JUICE IS PACKED WITH AN UNTHINKABLE AMOUNT OF NUTRIENTS THAT GIVES YOUR BODY A BOOST AND ACTS AS THE PERFECT MEAL REPLACER.
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If you are taking a warm winter stroll on the beaches of Newport or heading down the peninsula to take photos at The Wedge, make sure to pull over and treat yourself at PorroVita. Do you have guests in town? Bring them along! The more the merrier at this chill vibe treasure that welcomes the Newport Beach community. Owner Chase Bray has created a relaxed and homey interior complete with a family-style walnut wood table and walls filled with local art. He made the decision to establish this healthy retreat after attending the Optima Health Institute for an intensive juice cleanse. Chase met individuals with chronic diseases who decided to take a natural approach to healing and have now reversed their symptoms! He chose the name PorroVita drawing from latin roots to mean “pure life.� Chase has succeeded in creating a menu of juices as well as an environment that lives up to its name.
FEATURED JUICE: THE GREEN E-LEMONATOR takes your typical green drink to a whole new level! The juice is packed with an unthinkable amount of nutrients that gives your body a boost and acts as the perfect meal replacer. This drink helps in lowering blood pressure, hydration, digestive cleansing, a stronger immune system and curbing your appetite.
INGREDIENTS: 1. parsley 2. spinach 3. dandelion 4. kale 5. celery 6. cucumber 6. lemon
WAY OF LIFE JUICE 949.287.3097 www.wayoflifejuice.com
Personal training, MMA fighting and wellness coach training, Andy Morales has created Way of Life Juice to inspire a desire for healthy living. Andy explained that as a wellness coach, he was too often telling people what not to eat instead of being able to provide them with a great tasting and nutritious alternative. Once he began introducing his clients to cold pressed juice, he saw an immediate change in their interest and motivation to lead healthier lives. Currently, Way of Life Juice is set up in a milkman style platform to be subscribed to for reoccurring deliveries straight to your home. Andy loves to read articles on www.nutritionfacts.org to get ideas for what health benefits people are looking for in their diets, and he incorporates that into his drinks. NATIVE KNOWLEDGE: With Andy’s background in MMA fighting and personal training, he has targeted more of the athletic market than other juice companies. He currently sponsors several MMA fighters and hopes to sell his products to active lifestyle companies such as RVCA and Fox Racing. Keep an eye out for the Way of Life Juice name. You may start to see it represented on some jerseys!
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FEATURED JUICE: THE HULK is Way of Life’s ultimate rehydrator for your inner athlete. This drink will detoxify your liver and supplement all of your hard work at the gym!
INGREDIENTS: 1. cucumber 2. apple 3. lemon 4. celery 5. kale 6. spinach
"THE HOOD KITCHEN IS AN AWESOME KITCHEN. IT'S CLEAN, PROFESSIONAL AND A LOT OF FUN. I HAVE MET SOME COOL PEOPLE, TASTED SOME AMAZING FOODS AND LEARNED A FEW COOKING TRICKS!" —ANDY MORALES, WAY OF LIFE JUICE 108 |
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PRESSED JUICERY 1116 Irvine Ave Newport Beach, CA 92660 949.650.0661 www.pressedjuicery.com
NATIVE KNOWLEDGE: Want a fresh take on a typical dessert? Try the treats from Pressed Juicery’s “Freeze” machine, featuring the consistency of frozen yogurt but made with the juices found in the shop. Gluten free, vegan and no sugar-added, this treat comes with no guilt, so order up!
A VARIETY OF LEAFY GREENS, A ZESTY TASTE OF GINGER AND THE SWEET TASTE OF APPLE MAKE THIS A WELL-ROUNDED GULP OF GOODNESS.
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With numerous locations already established in California, Pressed Juicery has finally made its way to Orange County; its first location popping up in Westcliff Plaza in Newport Beach. We showed up on their opening day, and by the buzz of customers filtering in and out of the small shop, it was apparent that this juicery is one to love. The staff, friendly and helpful, are also passionate about the products, providing samples, tips and plenty of knowledge to aid you in successfully enjoying their cold-pressed juices. The creators of the company are passionate about providing premium, nutritious ingredients that are accessible to everyone while keeping it local, fresh and undeniably delicious. Try their one, three or five-day cleanses to feel and look your best post holidays and jumpstart a healthier you in the new year.
FEATURED JUICE: GREENS 3 is jam-packed with a plethora of nutritious ingredients. If you’re craving a little kick in your juice, this one’s for you. A variety of leafy greens, a zesty taste of ginger and the sweet taste of apple make this a well-rounded gulp of goodness.
INGREDIENTS: 1. kale 2. spinach 3. romaine 4. parsley 5. cucumber 6. celery 7. apple 8. lemon 9. ginger
PHOTO BY: Taso Papadakis
style
/beauty
January 2015
118 STYLE EXPERT Learning the Ropes of OC Fashion Week With President Kathryn Marino
124 FASHION SPREAD Step Into the 60s and Raise Your Glass With Glenfiddich Whisky
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FASHION SPREAD Whisk Me Away
SHEATS GOLDSTEIN RESIDENCE
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JANUARY 2015
Passion for Fashion KATHRYN MARINO BRINGS A COMMUNITY OF FASHION ENTHUSIASTS AND TALENTED DESIGNERS TO ORANGE COUNTY
WRITTEN BY: GENESIS GONZALEZ PHOTOGRAPHED BY: MATT DOHENY
THE EXPERT KATHRYN MARINO President of HAUTEOC Inc., Orange County Fashion Week®
Favorite Designer: Vivienne Westwood
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ights, camera, front row! Your front seat to high fashion, talented designers, and a one-of-a-kind fashion experience begins in the always beautiful and sunny Orange County. It is easy to see that the OC exudes fun in the sun with its cool beaches, red hot Angels, and home to the happiest place on Earth. But the OC wouldn’t be the hottest place in town without its haute talent and stylish community that lives, breaths, and always shops for great fashion. What better way to get a front row seat to the freshest and newest trends than to experience the clothes first-hand on the runway at OC Fashion Week®? Kathryn Marino, President of OC Fashion Week®, has always been a fan of great style, but more importantly has been a true supporter of great and inspiring new talent eager to share their designs with the community. With OC Fashion Week®, Marino has created a platform for designers to showcase their talented work and share with the community just how exciting, encouraging and fun fashion can truly be. For young designers and aspiring models, breaking into the fashion industry is not always as simple as opening one door. There may be many hurdles to the first jump over when it comes to having a show or walking the catwalk. But with OC Fashion Week®, the right door may be just around the corner. It has always been a goal of Marino’s to create an outlet and an organization such as the Orange County Fashion Council where professional development can be enhanced, and emerging designers can finally have a spotlight. OC Fashion Week® is open to the diversity and creativity that comes from an array of new talent. Whether it is women’s or men’s apparel, children’s wear, surf wear, shoes or jewelry, the door is always open to those motivated for an exciting new opportunity. To experience fashion in all its beauty, is to experience OC Fashion Week®. The beauty truly lies within the community of fashionistas, production staff, the amazing talent of designers and of course, strong and positive founders such as Marino. Orange County can never go out of style but rather grow haute, haute, and hauter with the growing and popular OC Fashion Week® and a community filled with a passion for fashion. “We recreate the venue with the designer’s look and feel, and we find that when attendees walk into our fashion canvas, we help convey the mood surrounding that designer’s collection.” 118 |
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OC FASHION COUNCIL 14 Monarch Beach, #301 Monarch Beach, CA 92629 855.365.0247 www.ocfashionweek.com
“At OC Fashion Week®, we’re all about supporting the risk takers, the people that push the threshold of what is common and predictable. We’re all for the rebels and the cultural revolutionaries or visionaries. We don’t want to see predictable. We want to see edge.”
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Q: How does OC Fashion Week® create its own image and step away from the larger shows such as in New York? Kathryn Marino: OCFW has its own image already, mainly because of its own cultural hub in the luxury coastal market. NY Fashion Week is “the” pinnacle of everything encompassing the launch of new and established retail brands because it is of course the mecca of the fashion world. Without stepping away from larger shows there, we can say that OCFW is uniquely built to complement the industries, and if we are talking about reasons to be at OCFW, we can justify this due to our year-long beautiful weather and the line up of buyers that live among us who attend. Creating our own OC Fashion Week® also embraces our coastal surroundings debuting collections in resort wear, iconic surf and skate wear as well as urban, street wear and that bohemian chic culture that cannot be found on the other side of the world.
Fashion Finds: KATHY MARINO’S PICKS FOR BOUTIQUE SHOPPING IN Orange County
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A'maree's in Newport Beach
2. 3.
Betinnis in Brea
Anastasia Boutique in Laguna Beach
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Novecento Boutique in Crystal Cove
Q: When it came to establishing OC Fashion Week®, and even creating an OC Fashion Council, what was the motivation or inspiration behind such great organizations? KM: All of Orange County is a fashion community. You can’t go a year without anybody hosting a fashion show. It’s very common to see the frequency of fashion shows here pop up, so it was imperative to create a different kind of organization as the OC Fashion Council and more importantly to have buying experts as members. We wanted to go in a different direction and have expert buyers, because at the end of the day, when a designer comes in and registers to become a designer, their hope is that they’re going to be discovered not by a retail store but by the buyer, and this process authenticates a designer’s opportunity to exposure to the right audience. Q: How are partnerships with sponsors built for OC Fashion Week®? KM: We build partnerships based on their relevance to the community and their influence on the community. We find that when they are very genuine about the outcome of the designer’s dreams, it speaks for itself. Their connectivity with them and how they help rebuild that confidence and relationship to other audiences is clearly visible and influential. Those partnerships that we built are quickly expanding, helping us build a greater and better show each time. It speaks volumes, and it’s clearly visible at the events. Ultimately, it’s gratifying to know that designers’ showcases are sustained because of this relationship and they can go back and say, “This sponsor, Nolet Spirits U.S.A., did an amazing event as the Seven Deadly Sins venue to support hair, make-up and beauty moguls.” We were ecstatic to have their support last September, and it means more to us to have their brand behind us. Seven Deadly Sins is a great example of successful partnerships of which we had an amazing turn out and we have Nolet Spirits U.S.A. to thank for supporting it 100 percent. Other partners include Dawson Cole Fine Art, AnQi, Laguna Design Center, John Wayne Airport, Lyon Air Museum, Crevier Classics, the Orange County Ballet Theatre, World of Dance and more. Q: For someone who has never attended a fashion show, or more specifically OC Fashion Week®, how would you describe the atmosphere? KM: I definitely think they’re going to find a match made in heaven when it comes to the expectation of the designer. We recreate the venue with the designer’s look and feel, and we find that when attendees walk into our fashion canvas, we help convey the mood surrounding that designer’s collection. That’s how we look to frame each designer, so the venue is as equally reflective of that designer’s showcase, and it becomes an entire fashion experience for them. On our last day of fashion week, we were looking at some of the audience’s faces, and some of them were stunned because they weren’t expecting a private runway which
“I HOPE TO SEE OC FASHION WEEK® AS ANOTHER FASHION CAPITAL. We are an important and thriving fashion county that would support designers from all over the world and a thriving fashion buyer community that can justify for growth among both emerging and major established brands in house and in their stores.” —KATHRYN MARINO, President of HAUTEOC Inc., Orange County Fashion Week® is what we did. Gina Marie Living and Provasi Collection really allowed us to create a whole new ambiance. I think that when people come to fashion week for the first time, they are going to find that it is an entire experience, and that is what we want to give them. Q: Creating a successful event such as OC Fashion Week® I imagine can have some challenges. Has there been one you can recall and how did you overcome it? KM: The biggest challenge that we run into is time. Because when you get down to the wire, it’s all those tiny details. Are we going to have enough time to add one more designer? Add one more show? Bring in some last minute changes? It’s usually the people that step up and help you that pulls you through. And those people are usually all of the sponsors and the council members. They are great. Sometimes it’s the parents of the models and the extra food runs for the models backstage. It’s really become a community born fashion week. We’re not corporately driven. Q: What advice would you give to young designers and individuals looking to break into the fashion industry? KM: I would be like Nike and say, “Just Do It.” At OC Fashion Week®, we’re all about supporting the risk takers; the people that push the threshold of what is common and predictable. We’re all about breaking that. We’re all for the rebels and the cultural revolutionaries or visionaries. We don’t want to see predictable. We want to see edge. Because ultimately, it’s those people that thrive off edge versus a template of how to build resort wear. It’s ultimately those people that are going to be the trendsetters. Q: Speaking outside the box, do you feel fashion is about breaking the rules and setting new trends? KM: Fashion should be liberating! It should liberate your soul. It can change someone’s confidence from zero to 300 percent. It can open doors. A lot of people don’t realize what a difference fashion can make in a world about personal perception and presentation. Fashion is its own language. Those people that break the ice that are cultural revolutionaries in fashion also inspire new talent. There are a lot of really great things about fashion that are so revolutionary; that are so iconic that it’s important that we embrace and not keep designers in a nice square box where they can’t thrive. We want it to feel free. Q: Where would you like to see OC Fashion Week® and the industry itself in the next five years? KM: I hope to see OC Fashion Week® as another fashion capital. I think that we have the ability to support a sizable fashion week where every hotel room is filled on the coastline of OC because we can handle the frequency of international tourism. During fashion week, it feels good to advocate tourism here on the in-bound. I feel good about promoting Orange County as a favorable fashion itinerary to support fashion tourism and our local economy. We can justify travels in-bound because our weather is like Monaco year-round. We have yacht-loving communities on the seaside and five-star hotels that are all within walking distance between each other. We are an important and thriving fashion county that would support designers from all over the world and a thriving fashion buyer community that can justify for growth among both emerging and major established brands in house and in their stores. But it does take a lot of work; it does take a fashion community to help build it, and I believe we have all the right decision makers that could really help make that happen. Q: Congratulations on being nominated for the 20th Anniversary Women in Business Awards by the OC Business Journal. Being a woman in this industry offers a lot of competition and hard work. How do you take it all in and continue to challenge yourself to just keep going and produce more great work? KM: People motivate me. I’m inspired by others. I think when it comes to challenges however, the greater the challenge the better the athletes we become. Perhaps, in being a woman in business, this opens up different personas and perceptions with great peripheral vision. Maybe there’s an instinct there that just collaborates well with others. I think that we all tend to become one big happy family at the end of production day and we kind of regroup to get ready to do it all over again. But the motivation has always been the passion for fashion and the people that inspire us all. I was really flattered when I was nominated by OCBJ at the time because I’m usually behind the scenes; I usually like to push everyone forward, so it was humbling to receive recognition.
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Whisk Me Away Sipping in Sky High Style P RESEN TED B Y
Glenfiddich "The Original" is a recreation of the straight malt we introduced in 1963, effectively starting the entire single malt category.
PHOTOGRAPHED BY: TASO PAPADAKIS STYLED BY: SHAHNAZ ZARIF HAIR & MAKEUP BY: BRIE LEACH FOR MAKE UP FOR EVER MODELS: SCARLETT BENCHLEY, TAMMY SOGLANICH & KENDALL RAIN OF WILHELMINA MODELS, www.wilhelmina.com LOCATION: SHEATS GOLDSTEIN RESIDENCE
ALL CLOTHING PROVIDED BY: Butch Wax Vintage www.butchwaxvintage.com
RING PROVIDED BY: IMK Collective www.imkcollective.com
ALL SHOES & ACCESSORIES PROVIDED BY: Buffalo Exchange www.buffaloexchange.com
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EARRINGS PROVIDED BY: IMK Collective www.imkcollective.com
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PURPLE RING & EARRINGS PROVIDED BY: IMK Collective www.imkcollective.com
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RINGS PROVIDED BY: IMK Collective www.imkcollective.com
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RINGS PROVIDED BY: IMK Collective www.imkcollective.com
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PHOTO BY: Dhrumil Desai
go /do
January 2015
142 DO EXPERT Nicole Kane Discusses Her Career as a Professional Equestrian and Trainer, Horse Etiquette and Her Adorable Dog Rikki Bobbi
148 DO FEATURE Presenting the Hottest Exercise Trends for a New You in the New Year
160 ESCAPE Adventuring to the World’s Greatest Adult Playground for a Weekend of Ultimate Mayhem
168 FIRST TIMER’S GUIDE
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DO FEATURE Make Your Move
On a Mission for Home Brew Perfection, Our Beer Loving Writer Seeks Education From Ballast Point’s Home Brew Mart and Puts Her Newfound Knowledge to the Test in Her San Diego Home
BARI STUDIO 2125 San Joaquin Hills Rd Newport Beach, CA 92660 949.287.6067 www.thebaristudio.com
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“I got really lucky. I have the best clients and some really talented horses. My job literally doesn’t feel like work.”
—Nicole Kane
SOUTH SHORE FARMS 18381 Goldenwest St Huntington Beach, CA 92647 949.922.7521 www.southshorefarms.com
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HERE FOR
THE SHOW PROFESSIONAL EQUESTRIAN NICOLE KANE Talks Broken Bones and Biggest Awards of Her Career
WRITTEN BY: ALEXA ERICKSON PHOTOGRAPHED BY: ADAM GENTRY
THE EXPERT NICOLE KANE Owner of South Shore Farms, Professional Equestrian
Specializes in: “A” Hunters, Jumpers, Equitation and Sales
Horses.
They’re one of the most majestic mammals imaginable. Stunning, sweet, poised and powerful, it is impossible not to be intrigued by them. Symbols not only of the wild but also of historical warfare and transportation, we once relied on these creatures wholeheartedly. In our modern day world, we continue to bow to these beautiful behemoths for their physical strengths and overwhelming allure. From agriculture and transportation, to entertainment and culture, and even therapeutic use, they have become an important part of our society. Turning off the busy streets of Huntington Beach and into the Huntington Central Park Equestrian Center, the quiet disposition from a car laden world to the sounds of the horses whinnying and trotting calmed me. It felt like I had stepped into a faraway territory, though in reality, it’s just mere miles from my home. Walking up to the Red Horse Barn, the first entrance that caught my eye, I found a petite young woman cleaning alongside two horses and a one-eyed Chihuahua the size of my hand. This is Nicole Kane of South Shore Farms, and these are her best friends. At 27 years young, Nicole has made quite a name for herself in the equestrian world. Having been riding for a total of 22 years, her impressive resume includes starting South Shore Farms in 2009 and accolades that include being awarded the World Champion Hunter Rider of 2009 and the National Reserve World Champion Hunter/Trainer of 2011. Currently training nine clients, one of which is her mother, Heidi Kane, Nicole is a positive, ambitious and beautiful young woman with a love for the sport and moreover, a love for horses. She always knew she wanted to do this, and she has no qualms about her career or hesitation that this is the right path for her. Q: Tell me about South Shore Farms. Why did you choose this location and what can you tell us about your role here. Nicole Kane: I chose Huntington Beach because it was a lot closer to home than Riverside, which was where I first started my business five years ago. I grew up riding at the Huntington Beach Equestrian Center when I was younger, so I called the owner Mary, and she said she had space available for me to move my business there four years ago.
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“SOME HORSES ARE TRICKY OR HAVE QUIRKS, AND AS A TRAINER, YOU HAVE TO FIND THEM AND FIND A WAY TO RIDE IT WITHOUT MAKING IT LOOK DIFFICULT.” —Nicole Kane
AWARDS: 1
1.
Won the West Coast Junior Hunter Finals on horse Rodéo under trainer Archie Cox
2.
Won an award called the World Champion Hunter Rider in 2009
3.
Champion in the A/O hunter division as an amateur for Southwest region under trainers Patrick Spanton and Mary Gatti
4.
Named Reserve National Champion Trainer for WCHR in Maryland at the indoor circuit in 2011
5.
Has participated and qualified for the 500k Hunter Prix held in Saugerties, New York for the last three years
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Q: What does a typical day here entail? NK: A typical day would be riding the horses to keep them fit and train on them on the flat and over fences to make them easier for their owners to ride. I also teach my clients on their horses. I can help them since I know their horses so well from riding them weekly. I have 12 horses in training. Q: What type of riding do you specialize in? NK: I do English show jumping. It’s a lot of flatwork which is trotting and cantering, and then we do jumping. I teach all three types of show jumping which is equitation jumpers and hunters. I would have to say hunters is my strong suit. Q: When did you first get introduced to horses? NK: I grew up in Back Bay and there was a horse barn down the street from my house, so my mom took lessons there and brought me along one day when I was four and I couldn’t get enough of it! Q: Did you always know you wanted this to be your career? NK: I did. I wasn’t planning on going to college because I knew after high school I wanted to work for a professional and learn everything I could. But then I got a scholarship for riding at Texas A&M to be on their equestrian team. Q: Tell me about your favorite childhood memory riding horses. NK: My favorite memory would be riding my paint pony Spanky in my backyard with my little sister Tiffany after school. We would ride him bareback together and jump little jumps my parents made. We’d fall off then jump right back on. He was the best pony ever.
compete in the indoor circuit, which included Maryland, New York and Washington. She would drive me to LA to train with Archie and paid for all of my traveling and competitions. If it weren’t for her, I definitely wouldn’t be where I am. When I started my business, she was my first customer and she’s still with me now. I owe her a huge thank you for getting me to where I am today, and she’s still my biggest supporter now. Q: Give me a breakdown of the different levels you had to succeed in before turning professional. NK: When you start the sport, typically you start in the pony division. Then you move to the children’s hunter division, then the junior hunter division which is the highest level you can go under the age of 18. Once you turn 18, you become known as an amateur rider. There is also equitation which is judged on your body and how still you can be riding and how easy you can make the rounds look. They don’t have this division as a professional. Then there is the jumpers, which isn’t judged. It’s based on time and how fast you can go and how tight of a turn you can do without knocking over any jumps. Then you have the hunters which is judged on how well your horse performs over the fences and how well you can get the horse to the jump. You can’t get too close, and you can’t leave the ground too far. It has to be a very accurate ride, and your horse has to have very good form over the jump. It’s also very political with the judges.
Q: Have you had any bad falls during competitions or practice? Have you broken any bones? NK: Yes I have. I’ve broken my arms, my tailbone twice, fractured my ankle and L5 on my back. I’ve sprained my neck, shoulder and elbow at the same time. I’ve flipped a horse when I was younger, which was probably the scariest thing that’s happened to me. But you learn to just get up and keep going, which means I must love it a lot to get injured and keep going and not be fazed by it.
Q: What is the biggest competition you have won? NK: My last year as a junior rider I won the West Coast Junior Hunter Finals on my horse Rodéo under my trainer Archie Cox, who also got me to the indoor circuit. I won an award called “WCHR “ which stands for World Champion Hunter Rider in 2009. I was champion in the A/O hunter division as an amateur for our region which is know as the Southwest region under my trainers Patrick Spanton and Mary Gatti at the time. In 2011, I was named Reserve National Champion Trainer for WCHR in Maryland at the indoor circuit because my mom Heidi Kane was Reserve National Champion in the adult amateur division which made me the second best trainer for that year. Since then I have qualified for the 500k Hunter Prix held in Saugerties, New York, which I have participated and qualified for the last three years. They take the top 50 in the US to compete for the biggest prize money in history. This year I finished sixth in the Emerging Pro for WCHR in our region.
Q: How has your mother played a role in your career? Do you believe she has been a huge source of inspiration in regards to your success and your drive? NK: She got me started since the very beginning. She’s been my biggest supporter. This sport is so hard and competitive. It’s also very costly. She didn’t ride one year so she could pay for me to have two horses and train with one of the best west coast trainers, Archie Cox, and compete all year to qualify to go back east and
Q: You have gotten to travel quite a bit I imagine for your career. Where has been your favorite place to compete? NK: My favorite place to compete is back east. I loved New York when I competed at the Chelsea Pier. Just being in the city and being able to compete was one off the bucket list. I also love Saugerties, New York because they have the biggest prize money, and you’re also surrounded by huge trees and so much green. It’s just beautiful. Maryland I also love because you get to compete in
Q: What was the first competition you won? NK: I won a lot on my first horse my mom got me. His name was Zephyrus, and I was probably 10 at the time riding a four year old. I competed in the children’s hunter division and had my first win in that division on him.
an indoor stadium and that show is beautiful with all its nature. Washington, DC was definitely one for the books. You get to compete at the Verizon Center in a huge stadium, and your horses are literally stabled in Downtown…and you can see the White House! Q: Tell me about a typical show experience. NK: Usually, we will get there on a Monday and set up the horses’ stalls with bedding, feed and water. Tuesdays are warm-up days. Us professionals will compete Wednesday and Thursday, then your clients come Friday-Sunday to compete. So as professionals, we compete our clients’ horses against other professionals and at the same time we are training the horses to go well for their owners who compete in either the amateur group or the junior group. Q: Do you have a favorite horse that you train? NK: My favorite horse right now has to be Bleeker Street, who belongs to my mom, Heidi, who is also my client. She pays me to train her horses and her. But I honestly love them all. They’re all so different in personality, but they all love their job and try so hard. I got really lucky. I have the best clients and some really talented horses. My job literally doesn’t feel like work. I love Bleeker a lot because he reminds me of my retired horse, Aspen. They ride so similarly and I totally trust them 110 percent. I know Bleeker from the inside out just like Aspen. Some horses are tricky or have quirks, and as a trainer, you have to find them and find a way to ride it without making it look difficult. I love my other horse Goodlord. He’s such a different ride—very sensitive. When you ask him to do something, it has to be so subtle, or he will react in a way where everyone will notice, and he gets all fired up. We get along really well though. He’s my other favorite. Q: Favorite stunt? NK: My client Kate Houlihan has this really cool horse named Lexus. I’ve loved him since the first day I’ve had him. He’s 18 now, so he’s a little older but acts like he’s only seven—so full of life. When he gets excited, he likes to buck and kick out over the jump and when he lands. I think it’s hilarious, and I love when he does that. It means he still has a lot of years left and loves his job. Q: Can you give us a horse etiquette lesson for first timers approaching a horse? NK: Always stick your hand out so they can smell you, then gently pet them after so you don’t startle them when you first approach them. Q: What about first-time riding? NK: Always wear a helmet! First thing you need to know is how to stop a horse and how to make them go forward. There’s a lot to learn, but some people are just naturally good at it. Q: How do we gain a horse’s trust and create a connection like you have with your horses? NK: Time. Take them for walks. Groom them. Feed them. Get to know them. Get to know what they like and what kind of treats they like. Give them lots of pats on their neck when you ride them, so they know they’re doing good. Q: I can’t help but wonder about this adorable dog following you around. Tell me about him! NK: His name is Rikki Bobbi! A horse riding friend of mine had him, but they couldn’t keep him anymore, so I adopted him. I’m literally obsessed with him! Q: Does he love the horses? NK: He loves coming to the barn, but he loves being with Bleeker the most. He will sit on him all day long and walk up and down his back. They have a bromance. Q: Does he travel with you to competitions? NK: Yes! He comes to all my competitions and flies with me to the East Coast. Whether it’s an eight hour haul with the horses or a flight across the country, he’s always with me. He’s like the South Shore Farms’ mascot.
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“I’VE BROKEN my arms, my tailbone twice, fractured my ankle and L5 on my back. I’ve sprained my neck, shoulder and elbow at the same time. But you learn to just get up and keep going, which means I must love it a lot to get injured and keep going and not be fazed by it.”
—Nicole Kane
RENAISSANCE CLUBSPORT 50 Enterprise Aliso Viejo, CA 92656 949.643.6700 www.renaissanceclubsport.com
APPAREL & ACCESSORIES PROVIDED BY: Novecento Sports www.novecentofashion.com
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MAKE YOUR
Move Find Your Inner Fitness Fanatic With These Local Studios Sure to Help You Stay in Shape and Look Great Through the New Year
WRITTEN BY: AVRA KOUFFMAN PHOTOGRAPHED BY: DHRUMIL DESAI STYLED BY: REBECCA ARAOZ MODEL: KELSEY PAUL of Brand Model and Talent Agency, www.brandtalent.net
Do you resolve to have more fun in 2015? So do we! In fact, we’ve decided to infuse fun into all of our “should” goals, like getting fit, building strength and losing weight. Luckily, Southern California is the heartland of fun workouts. We’ve found five surefire routes to fun fitness, offering fresh and fabulous ways to get you feeling and looking best in the new year. You’ll find them at these OC studios, and a top notch health club all profiled below. Each venue has its own ‘fun fitness’ specialty, so try them all and sidestep the mundane workout blues. You’ll have a blast with Bari Studio’s Barione (think mini-trampolines!), Full Psycle’s indoor cycling, Pure Barre’s hybrid workout combining Pilates and isometrics, Ra Yoga’s Budokon and Renaissance ClubSport’s BOSU Box. Mix them up, and you’ll release so many endorphins, you’ll swear it’s already summer! To look great while you get in shape, rock some activewear by DYLN Inspired and Novecento Sports, because it never hurts to look good while feeling good.
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CLASS STARTS WITH A PILATES-BASED WARM-UP ON THE FLOOR, MOVES TO A WORKOUT WITH SMALL WEIGHTS AND THEN GOES OVER TO THE BARRE, WHERE YOU TONE UP VIA FOCUSED ISOMETRIC MOVEMENTS.
THE STUDIO: Pure Barre Newport Beach 234 E 17th St, Ste 116 Costa Mesa, CA 92627 www.purebarre.com With Multiple OC Locations: Pure Barre Irvine, Pure Barre Mission Viejo and Huntington Beach (all under the same ownership, meaning you can get your lift, tone and burn on across the OC coastline on one membership)
NATIVE KNOWLEDGE: One great feature of Pure Barre is its convenience. Since the Pure Barre workout is designed to accommodate all fitness levels, you can take any class that suits your schedule. To add to the ease, if you buy a package, you can workout at any and all of the following locations: Huntington, Newport, Irvine and Mission Viejo. Try them all and pick your favorite. Go for the New Client Special: 30 days of unlimited classes at all four studios!
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Pure Barre studios specialize in toning your physique. Pure Barre is designed to slim inches off your measurements. You’ll streamline your arms, abs, seat, thighs, hips, arms and waist. In 55 minutes, you get a total body workout. The best part is that since Pure Barre is designed to benefit all fitness and experience levels, wherever you’re at, you can jump right in! You’ll like the atmosphere, too. Pure Barre studios make use of natural light and airy spaces to create what owner Monica Pommier Grubin calls “a beach OC feel.” Think driftwood, restful blues and greys. You can also indulge in shopping, with retail from North American-made vendors such as Beyond Yoga, Splits 59, Tonic, Onzie and Karma. An added bonus: If you’re reserved or unsure about trying something new, you’ll feel right at home at Pure Barre. “It’s not a looking around the room-type of workout,” explains Monica. “To do it right, you have to focus on yourself quite a bit. You’ll focus on the little, small muscles that make such a difference in your body.” This is how dancers train, hence the long lean dancer muscles.
THE CLASS TO TRY: Pure Barre The Pure Barre class is a highly effective, low-impact workout designed for youngsters (ages 16 and up) through seniors. Class starts with a Pilates-based warm-up on the floor, moves to a workout with small weights and then goes over to the barre, where you tone up via focused isometric movements. Stretches are woven in after strength sections to lengthen your muscles while they’re hot so that you sculpt a lean, long physique without bulk. Monica says, “If you come in consistently, you can see results in as few as 10 sessions.” Her staff is highly trained to ensure the class is safe for all, from people with injuries to nine-month pregnant women. If you’re an adult daughter looking to spend quality time with your mom, Pure Barre is the perfect way to share a safe, healthy workout together. A lot of thought has gone into designing each element of the Pure Barre class. In fact, Pure Barre bills itself as “intelligent exercise,” so smart cookies everywhere, take note!
APPAREL & ACCESSORIES PROVIDED BY: Novecento Sports www.novecentofashion.com
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APPAREL & ACCESSORIES PROVIDED BY: DYLN Inspired www.dylninspired.com
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BARI CLASSES INCORPORATE SENSORY DANCE CARDIO, TRAMPOLINE CARDIO AND MUSCLE-SCULPTING, WITH SEQUENCES AND EXERCISES DESIGNED TO SHAKE UP THE BODY AND CHALLENGE ITS INERTIA.
THE STUDIO: Bari Studio 2125 San Joaquin Hills Rd Newport Beach, CA 92660 949.287.6067 www.thebaristudio.com Newport’s Bari Studio is known for its efficient, effective, high-energy hybrid workout. In a Bari class, you’ll challenge yourself, sweat and bounce on a mini-trampoline. What’s not to love? If you become a “Triber” (the nickname for a Bari enthusiast), you’ll join a group of fun-loving, hard-training Bari fans on both coasts. Bari can easily become a lifestyle. Take a look at the Bari blog to see for yourself. What draws Tribers back to Bari is its unique mix of elements. Tribers love the trampoline’s versatility, which keeps workouts fresh and exciting. Bari classes incorporate sensory dance cardio, trampoline cardio and musclesculpting, with sequences and exercises designed to shake up the body and challenge its inertia. If you’re ready to jump-start your training, Bari can provide a heart rate monitor that displays your heart rate on screen in front of the class. That extra bit of exposure will surely give you the push you need to zoom forward into the new year!
THE CLASS TO TRY: Barione Bari Studio’s prerequisite Barione class offers an attention-driven workout that can be done privately or in a small group. Designed to get you acclimated to Bari’s core elements, the high-adrenaline class incorporates sensory cardio, trampoline cardio and muscle-sculpting. You’ll wear sneakers and work with a mini-trampoline and resistance bands. With the help of a trainer, you’ll get your heart pumping and exercise muscles you weren’t even aware you had. Best of all, you’ll use the mini-trampoline in ways you never expected! You’ll have to experience it for yourself, but be prepared to sweat (we mean, really sweat). Enjoy the endorphin high that will be your first reward and get pumped to come back for more Bari.
NATIVE KNOWLEDGE: When we say Bari is a lifestyle, we’re talking healthy. Check out the ‘Meatless Monday’ section of the Bari blog for sumptuous recipes and divine drinks. The smoothies look particularly delicious (peach rosemary or pumpkin espresso, anyone?) While nutrition is a key component of any sound fitness plan, Bari will also help you target your goals with BodyMetrix, a state-of-the-art, in-studio ultrasound machine designed to measure your body composition. Trainers will read your results and help you focus on how and where to improve. Since it’s January, you can be the first to sign up for the spring season’s BariPEEL, a six-week program designed to get you fantastically fit for the bare-all SoCal summer! | JANUARY 2015 | 153
RA YOGA’S BUDOKON YOGA CLASS IS AN ADVANCED 90-MINUTE CONTINUOUS FLOW VINYASA CLASS UNIQUE IN ORANGE COUNTY. IT’S A MIXTURE OF TRADITIONAL HATHA YOGA POSTURES AND MARTIAL ARTS POSTURES. IT’S ALSO A CARDIO-BASED CLASS WITH A JUMPING AND SPINNING COMPONENT.
THE STUDIO: Ra Yoga 3077 Bristol St Costa Mesa, CA 92626 714.708.3060 www.rayoga.com
NATIVE KNOWLEDGE: Costa Mesa tends to be cutting-edge in many respects, and Ra Yoga is equally forward-thinking. Ra Yoga has its own Ayurvedic Counselor, Emily Laine, on staff, and they’ve set aside rooms for individualized yoga therapy sessions. If you have a painful issue that needs healing—be it physical, emotional or spiritual—you can be treated privately. Your personalized holistic treatment session will combine breathing practice, spiritual practice, physical asanas and nutrition advice, all tailored to your particular needs and situation. Tip for January: Ra Yoga wants to encourage you to be your best self in 2015, so take advantage of their New Year’s Special: $200 for 20 classes or $60 for one month of unlimited yoga!
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You’ll love the vibe at Ra Yoga, which combines an independent counterculture vision with corporate-level amenities. Ra Yoga’s custom-built space uses handmade, recycled materials to create an eco-friendly atmosphere. With 36 instructors and 165 classes a week to choose from, the studio is a place where you can continually explore and expand your practice (not to mention, make new friends). To understand Ra Yoga’s philosophy, you need only hear this story: On its first New Year’s Day as a business, Ra Yoga asked students to write sankalpa (a Sanskrit word for vows that support one’s highest truth). Each sankalpa was written onto small wooden blocks, which were placed throughout the studio to remind instructors of the community they serve. Recently, a newly-trained instructor began teaching Ra Yoga’s free Saturday morning class. As she set up her music, she found her vision drawn to a block that turned out to be her own sankalpa from three years earlier. What had she written? “I am my highest, best self.”
THE CLASS TO TRY: Budokon Yoga Ra Yoga’s Budokon Yoga class is an advanced 90-minute continuous flow vinyasa class unique in Orange County. It’s a mixture of traditional hatha yoga postures and martial arts postures. It’s also a cardio-based class with a jumping and spinning component. Budokon is recommended for those who have practiced vinyasastyle yoga for at least six months. While it’s a tough class, it’s not a ‘hot’ class in the sense that it’s not held in a heated room. Instructor Jenny Vande Hei was personally certified by Kancho Cameron Shayne, the founder of Budokon Yoga. “It’s not like any yoga I’ve practiced before,” says Jenny. “It’s a very powerful experience. It’s so choreographed and continuous that it has the rhythm of a martial arts routine. There’s a story behind the poses; it’s as though you’re moving through the hero’s journey. You’ll feel like a ninja by the end!”
APPAREL PROVIDED BY: Novecento Sports www.novecentofashion.com
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APPAREL & ACCESSORIES PROVIDED BY: Novecento Sports www.novecentofashion.com DYLN Inspired www.dylninspired.com
IF YOU WANT A PLACE TO GET AMPED-UP ABOUT CYCLING, THIS IS IT. THE STUDIO’S ATMOSPHERE IS PURPOSEFULLY VIBRANT, SO YOU’LL FEEL LIKE YOU’RE ENTERING A HOT, NEW CLUB, RIGHT DOWN TO THE SOUND AND LIGHTING.
THE STUDIO: Full Psycle 230 E 17th St, Ste 100 Costa Mesa, CA 92627 949.631.2222
7801 Edinger Ave, Ste 110 Huntington Beach, CA 92647 714.903.7746 www.fullpsycle.com
If you like fast-paced, result-driven workouts, Full Psycle is for you. The studio’s personal achievement program, PerformanceIQ, tracks your real-time performance stats— power, RPMs and energy—on two large HDTV displays for fellow “Psyclers” to see. No worries about slacking off or doing the bare minimum here! You’ll excel when you compete against your neighbors, your instructor, and most of all, your own best stats. Everything at Full Psycle is designed to pump you up for a hardcore workout. While cycling buffs revel in Full Psycle’s efficient, intensive training, even newbies will reap the benefits! If you want a place to get amped-up about cycling, this is it. The studio’s atmosphere is purposefully vibrant, so you’ll feel like you’re entering a hot, new club, right down to the sound and lighting. Join in on the action at Full Psycle and come out with a whole new perspective on fitness.
THE CLASS TO TRY: Indoor Cycling Full Psycle’s workout incorporates indoor cycling routines with upper body strength training via hand weights and Pilates-based core exercises. As you can imagine, you’ll burn mountains of calories (typically 400-700 in a 45-minute class) while toning your abs, arms, back and shoulders. Unlike most spin classes, which don’t focus on full-body workouts, Full Psycle is designed to get you fit all over. Their stadiumstyle studio, ASYLUM, is the first studio in the world to use Spinner ® Blade Ion bikes, and it boasts the latest and greatest equipment and techniques. Try a themed class like ‘Metal Mondays’ or ‘Throwback Thursdays’ for the optimum in tailormade fun. If you choose to use the PerformanceIQ statistics feature (just so you know, it’s optional), you’ll be informed of exactly how far you go, how many calories you burn and how much you improve on a class-by-class basis. The info can even be emailed to you on a spreadsheet to keep you motivated!
NATIVE KNOWLEDGE: At Full Psycle, you’re in good hands! Its founders-turned-instructors include an MIT engineer, a former Chargers cheerleader and an ultra-marathon runner. Like all Full Psycle instructors, they will challenge you because they care. Orange County has been buzzing about Full Psycle and now it has gone international as 2015 sees the opening of BeatWorks by Full Psycle in Dubai! But no need to jump on a plane just yet. If you’re looking for excitement, just try Full Psycle OC’s live DJ class held monthly and typically on Fridays! Retail Tip: Full Psycle’s apparel is only available at its studios, so buy some to reward yourself and prove to your friends that you’ve been there and made good on your New Year’s resolution! | JANUARY 2015 | 157
BOSU PROMOTES STRENGTH AND BALANCE, WHILE INTERVALS OF CARDIO BOX KEEP YOUR HEART RATE UP. WHETHER YOU’RE A BOSU BEGINNER OR EXPERT, YOU’LL GET A TOTAL BODY WORKOUT AT BOSU BOX AND LEAVE CLASS FEELING ACCOMPLISHED AND EXHILARATED.
THE HEALTH CLUB: Renaissance ClubSport 50 Enterprise Aliso Viejo, CA 92656 949.643.6700 www.renaissanceclubsport.com
NATIVE KNOWLEDGE: Renaissance ClubSport Aliso Viejo is much more than a health club: It’s a one-stop shop for families, fitness and fun. Members of all ages bask in its amenities and events, which range from sports-themed birthday parties and seasonal kids’ camps to ‘parent escapes’ and happy hours. Join the Wine Club or sign up for Marathon Training. Whatever your interest, your options are endless! After all, where else can you get 85,000 square-feet of fitness with everything from a basketball league to rhythmic gymnastics? Also, if you’re the type who needs encouragement to exercise (and admit it, aren’t most of us?), consider signing up for TEAM ClubSport. You’ll thrive on the group camaraderie and train with like-minded members via group runs, bike rides and master swims. Guest passes to Renaissance ClubSport are available for first-time visitors, so start the new year right by expanding your horizons and getting better acquainted with Renaissance ClubSport Aliso Viejo!
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Renaissance ClubSport Aliso Viejo combines a world-class sports club with a full-service hotel, restaurant and spa. Members of this familyfriendly facility enjoy more than 100 fitness classes; racquetball, handball and squash courts; an aquatic center; and a Kids World center, where parents can bring their kids while they enjoy the facilities on their own. When your workout stirs up your appetite, no need to leave the premises. Grab a bite onsite at the Citrus Fresh Grill and Lounge. Post-workout, you can schedule a facial or luxuriate in the spa’s saunas while your child enjoys “exergaming” equipment or ‘Leaping Learners’ activity classes. If you’re in the mood for a nutrition seminar or a Taco Tuesday, you’re likely to find it at Renaissance ClubSport Aliso Viejo.
THE CLASS TO TRY: BOSU Box Never heard of it? Well, a BOSU ball resembles a half dome or a stability ball cut in half. To balance on its unstable surface, you have to maintain your center of gravity. Balancing while exercising provides all sorts of great benefits for your core. Hmm, balancing on an unstable surface? Sound familiar, surf and skate aficionados? There’s a hidden bonus for you: Get good at BOSU and the kids in your life will be impressed! But kidding aside, BOSU promotes strength and balance, while intervals of cardio box keep your heart rate up. Whether you’re a BOSU beginner or expert, you’ll get a total body workout at BOSU Box and leave class feeling accomplished and exhilarated.
APPAREL & ACCESSORIES PROVIDED BY: Novecento Sports www.novecentofashion.com
DRAI'S BEACH CLUB • NIGHTCLUB AT THE CROMWELL 3595 Las Vegas Blvd S Las Vegas, NV 89109 702.777.3800 www.draislv.com THE CROMWELL 3595 Las Vegas Blvd S Las Vegas, NV 89109 702.407.6000 www.thecromwell.com
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VEGAS,
Well Done HOW TO ACT LIKE A KID BUT BE TREATED LIKE AN ADULT
WRITTEN BY: ERIK HALE PHOTOGRAPHED BY: ERIK KABIK
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“On ne peut désirer ce qu'on ne connaît pas.” You cannot desire what you do not know.
Anticipation can easily exceed reality, and it often does. The idea of almost any travel destination and the hope of what might be causes me great joy. I have always loved leaving my house. If you tell me we are going somewhere or doing something, I get extremely excited. I will start to imagine what it will be like, what I will do. I create a virtual reality of the trip, and that version of me that is vacationing is always having an amazing time. Positive thinking and emotive projection has not always served me well. I can plan the most amazing trip, making sure to check every detail, rechecking dates, reading reviews and checking photo galleries. I set my expectations so high that when even the smallest thing goes wrong, my mental fabrication begins to unwind, and the fun begins to ooze out from between the seams. Very few things, much less vacations, can ever hold up to the scrutiny of my expectations. Las Vegas has ALWAYS been this way for me. I remember my first trip to Las Vegas very well. I was 16 years old and feeling very grown up. My parents suggested Las Vegas for a family vacation. I am sure they told us what every parent tells their kid (and themselves) when they reveal that their summer vacation plans involve the world's largest adult playground. “There is so much for kids to do 162 |
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there,” they say enthusiastically. Then they pause as anyone searching for a rational explanation in this argument would do before coming up with, “There’s a pool, and Circus Circus has a lot of games. We can check out the Hoover Dam and they have amazing buffets.” My 14-year-old brother was impressed; he had bought their sales pitch. I didn’t buy it, but that didn’t matter. The only thing I heard was that I was going to Vegas. This would be my coming of age party. They actually thought I was old enough for Vegas! I was so pumped. I bragged to all of my friends, got a haircut, talked my mom into some new Nikes and readied for adulthood. I was smiling for the entire five-hour drive. When we saw the lights approaching, I slipped into a euphoric coma.
had dropped off my nightstand and onto the floor. I leaned off the bed, picked it up and saw that I had 38 missed messages. There are only a handful of reasons to wake up to that many missed messages: when someone you know is in an accident, a week after you break up with a crazy girlfriend or when you get stuck in the black hole that is a GROUP TEXT.
Let me tell you how that trip went. I ate a late night $1.99 biscuits and gravy dinner at Gold Coast, took a picture in front of a million dollars at Binion’s and babysat my brother. I was chasing him across the threadbare red carpet, from game to game at Circus Circus, listening to the carnies spew lies about games of chance where we might win a fugly stuffed animal. Vegas. Blah.
I scrolled through the growing list of texts. “I’m in,” said one friend. “Me too,” said the next, then similar echoed responses, then dumb jokes, then gentle razzing then dirty jokes and then, “I can’t go. Can someone take me off of this group text?”
FAST FORWARD 26 years. And several LAS VEGAS trips later. I woke up to a cell phone “binging” so many times it
“Noooooooooo,” I bellowed. “Not a group text.” A friend of mine had moved to Australia and was planning a trip to the states to celebrate his 30th birthday and of course he wanted to meet in Vegas. Certain things MUST happen in Vegas: your 21st birthday celebration, your 30th birthday, bachelorette parties and Nicolas Cage movies.
“No!” came the in unison yet delayed response (over the course of an additional dozen or so texts). “You cannot leave a group text, sorry.” We were going for Memorial Day Weekend. Yes! This trip would be different. I wasn’t going with my parents; I was going to meet up with my crazy group
PHOTO BY: ERIK HALE
“This trip would be different. I wasn’t going with my parents; I was going to meet up with my crazy group of friends. There was no little brother to babysit; I was taking my girlfriend, and if I partied the way I planned to, she would have to babysit me.” of friends. There was no little brother to babysit; I was taking my girlfriend, and if I partied the way I planned to, she would have to babysit me. Just like when I was 16, I got a haircut and bought a new pair of shoes. This time we weren’t staying at the Circus Circus and I would not be eating $1.99 biscuits and gravy. Time to find a hotel. I scrolled through the usual suspects and all of the usual apps. NOPE. NOPE. MAYBE. Then I landed on something new. I checked the photos, rolled over, showed my girlfriend, and she flipped. “We are staying there?” she almost screamed. I reconfirmed to make sure everything was correct and then pushed OK. And with that, my old friend, “Anticipation” sauntered into my head. We were going to Vegas, and we were staying at The Cromwell, a remarkably beautiful stone, recently set in the center of the Crown on the Las Vegas Strip. No more ugly red carpets and uncomfortable beds. I was going to be LIVING THE LIFE I deserved…at least for the weekend. The drive into Las Vegas is always fun for me. I let my friend, “Anticipation” take the wheel, raise my hands and scream “Vegas!” every 40 miles or so. The miles always fly by on this end of the journey. The conversation between my girlfriend and I is frenetic. We talk about what we will do, where we have to go
and relive tales of trips in the past. I am pretty sure the trip from Los Angeles to Las Vegas takes about 45 minutes. I might be a little off on my estimate, but that's how fast it seems. By contrast, I once sat in the backseat of a truck on a trip home from Vegas that took approximately three and a half days. Our excitement grew as we crested the last hill and saw the city outline. It continued as we passed billboards, resorts and other cars (we were flying along in the fast lane). We were here. THE CROMWELL was gorgeous. Everything about it was sexy. The windows were framed by black Parisian-style awnings. The windows of GIADA DE LAURENTIIS' new restaurant reflected the sun into our eyes, which caused us both to look up. What was that? Perched precariously atop The Cromwell was the glass lined, palm tree topped, sparkling, three story mega club, Drai’s. This weekend was going to be amazing! We entered the lobby and looked for the front desk, which wasn’t the typical experience you would expect. We were greeted warmly and directed to a lobby desk. This was check in? The man behind the counter stood up, shook our hand and offered us a seat. Behind him sat beautifully detailed dark wood cabinetry filled with volumes of books. They gave us our room number, called over more staff and escorted us to our room—one of only 188 rooms and suites.
We exited the elevator, made aware of the fresh selection of teas and coffees every morning available on every floor, and made our way down the dimly lit hallway, towards our room. This was more of a Parisian apartment, with its luxe, buttoned-down leather couch, distressed coffee-colored plank floors, black and white mini subway tiles (spelling out French-English quotes), amazing surrealistic photos by Deborah Anderson and as I stop to look out the window; the Eiffel Tower (or at least a pale imitation of one). So far my expectations were WINNING. It looked like we would be staying on the strip literally but not figuratively. We had somehow been transported. I was in a room that I didn’t want to leave. But we did. Just a quick two hours to allow my girlfriend to primp in front of the in-room showgirl makeup mirror and we were out the door. Wow, that was fast. I left the room with the intent of regularly uttering one of my TOP FIVE SENTENCES. “Just charge it to the room.” It was like having a mini American Express Black Card. “First spot we hit it was the liquor store, I finally got all that alcohol I can't afford…” —Sublime, April 29, 1992 As we stepped into the 40,000-square-foot casino, the doorman guarding the elevators said, “Hello, Mr. Hale.” “Shit.” I looked over my shoulder fast. My dad had come after all.
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We were lucky enough to score a cabana on the far side of the pool. When I say cabana, I don’t mean a palapa covering a hammock like you might find in the Dominican Republic. I mean a luxurious indoor/outdoor condo replete with flat screen TV, private bathroom with shower, misters, comfy couches, optional mini pools and bottle service. We posted up, ordered a few bottles and did what most every couple does nowadays when they arrive some place cool. We took a selfie. Or was it an ussie? When we looked at the photo, we realized we had just been photo-bombed by a couple thousand people!
The lobby was full. What surprised me most was that the number of people in bathing suits headed for the rooftop of Drai’s Beach Club far exceeded the number of people there to gamble. I liked this. Gambling was something better done at night in my opinion. It was 107 degrees out, there was a rooftop pool (on the Las Vegas Strip) and some famous person pushing buttons—errr—DJ-ing to a crowd of thousands, splashing about in pools and downing cold cocktails. Gambling could wait.
PHOTO BY: ERIK HALE
No dad back there. He was talking to me. I composed myself and said something like “Good Day to you sir.” What a dork.
THE WORST THING IN THE WORLD? Losing your friends in Vegas.
We rode the elevator to the top floor (using the fast pass line since we were hotel guests) and exited into a hallway that led out to an amazing site. We were on the second floor of the day club looking down on everything, the frolicking in the pool, the DJ, the fourstory tall perfectly placed palm trees and out onto the strip 11 stories below. Jaw-dropping for sure. Victor Drai had taken time to consider how every detail would be perceived by the guest. He had designed this club it seemed, first and foremost, to put the club goers' jaws directly onto the sparkling white floors. The entry alone was Instagram worthy.
THE BEST THING IN THE WORLD? Finding your friends in Vegas. Here they came. All 11-teen-thousand of them. It was like being kindly crushed by a stampede of high-five waving animals. My first bottle of vodka was finished before I gave the last of my friends a hug. The music was blaring, shirts were off and more vodka was on the way. This was going to be fun.
“WHAT SURPRISED ME MOST WAS THAT THE NUMBER OF PEOPLE IN BATHING SUITS HEADED FOR THE ROOFTOP OF DRAI’S BEACH CLUB FAR EXCEEDED THE NUMBER OF PEOPLE THERE TO GAMBLE. I LIKED THIS.”
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Do not leave the property for your entire stay. Your friends might try to coerce you, but there is plenty to do without using the exit door.
Eat and drink out of the mini bar. This is Vegas, not a vacation with the kids. That's what mini bars are for.
Do not try and pack 24 people into an elevator, or try to take 18 guys into a club.
Stop into Bound, the luxe lobby bar, every chance you get (we did) for one of famed mixologist Salvatore Calabrese’s breakfast martinis. A stomach soothing mix of gin and orange marmalade.
Go to dinner at Giada and enjoy an amazing view of the Fountains of Bellagio and the towers at Caesars Palace. This is Food Network Star Giada De Laurentiis' new restaurant, and it offers al fresco dining on the terrace or amazing views inside near the automatic retracting windows. Make sure to try EVERYTHING...it is all amazing!
Get dressed up and go to Drai’s Nightclub. Do not wear a t-shirt like I did. They were nice enough to let us in (maybe because we had a table), but I would suggest taking your styling cues from Victor. He looked great.
Check out the chandelier in your room. Each room has a different one.
Do stay an extra day and eat room service and watch movies in their comfy beds.
Don’t go to bed early. Take a taxi using RideLinQ instead: www. ridelinq.com
DO NOT STAY OR PLAY ANYWHERE ELSE.
PHOTO BY: ERIK HALE
Hey, 16 year old me! What do you think of Vegas now? 164 |
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PHOTO BY: ERIK HALE
DO YOU KNOW WHAT HAPPENED NEXT? YOU DON'T? WANT ME TO TELL YOU? I’m not sure I recall the critical details. I would love to share more, but there are rules about sharing these secrets. I will make a list for you though; a list you can try on your next trip to the desert.
TIMER’S GUIDE
All Tapped Out A FIRST TIMER’S GUIDE TO HOME BREWING
WRITTEN BY: KYLE ANDERSON PHOTOS BY: SIERRA PRESCOTT, JUSTIN HUFT & JOSIE GONZALES
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PHOTO BY: SIERRA PRESCOTT
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WHAT’S IN A BALLAST POINT BEER MAKING STARTER KIT? THERE ARE 4 TO CHOOSE FROM!
Beer Kit #1:
GETTING CAUGHT UP IN THE MARVEL OF THIS BREWING COMPANY, I REALIZED I HAD AN IMPORTANT FIRST-TIME BREW EXPERIENCE OF MY OWN TO TAKE ADVANTAGE OF, AND RUSHED HOME WITH MY SHINY NEW BREW KIT.” PHOTO BY: JOSIE GONZALES
Includes everything you need except bottles and brewing pot. • 6 gallon plastic fermentor • Gasketed lid for fermentor • 6 gallon bottling bucket with spigot • Hydrometer • Airlock and stopper • Bottle filler • Racking cane • 6 feet 3/8” tubing • Bottle brush • One gross bottle caps • Bottle capper (Italian wing lever) • Your choice of ingredients for 5 gal
Beer Kit #2:
Includes a glass carboy fermenter that is easy to clean. • 6 gallon glass fermentor • 6 gallon bottling bucket with spigot • Hydrometer • Airlock and stopper • Bottle filler • Racking cane • 6 feet 3/8” tubing • Bottle brush • One gross bottle caps • Bottle capper • Funnel • Carboy brush • Fermometer adhesive thermometer • Lodophor sanitizer • Floating thermometer • Your choice of ingredients for 5 gal
Beer Kit #3:
The only thing you need to supply is the water. • 6 gallon glass fermentor • 6 gallon bottling bucket with spigot • Hydrometer • Airlock and stopper • Bottle filler • Racking cane • 6 feet 3/8” tubing • Bottle brush • One gross bottle caps • Funnel • Carboy brush • Bench lever bottle capper • Thermometer • Fermometer adhesive thermometer • Lodophor sanitizer • 3 cases new 22 ounce beer bottles • Grain steeping bag • 19 quart ceramic kettle • Your choice of ingredients for 5 gal
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bottles of beer on the wall, 99 bottles of beer….this familiar tune from my childhood creeps into my head as I am filling up empty bottles I have “collected” (I really mean drank) with my very first brewed batch of beer that I have yet to name because I am just praying that it comes out drinkable.
Beer Kit #4:
Everything is included to brew five gallons of beer and serve it up via your own draft system. • 6 gallon glass fermentor • Hydrometer • Airlock and stopper • Racking cane • 6 feet 3/8” tubing • Funnel • Carboy brush • Fermometer adhesive thermometer • Iodophor sanitizer • Complete Keg Kit: new 5 gal keg, ball lock disconnects, picnic faucet including lines, single gauge regulator, new 5 lb aluminum CO2 tank, 4 stainless hose clamps, air lines • Your choice of ingredients for 5 gal
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I’m feeling pretty good with this tune in my head. I’ve got the spout flowing into the bottle, passing it to my boyfriend, he’s capping the bottles and it seems as though we have a solid assembly line going. At the bottom of the tube that’s inserted into my empty bottle is a button that once you press into the bottom of the bottle releases the beer and thus fills the bottle up. That little piece, whatever it’s called, comes off, and suddenly beer is pouring out of the tube all over my kitchen floor. In a panic, I cannot seem to figure out what to do to make it stop! After 10 seconds or so, realizing the answer was turning off the spigot on the bottling bucket, I’ve definitely lost a significant amount of beer that is now covering my kitchen floor. Later, I will get a tip from someone who’s brewed beer before that it’s probably better to do this process outside. This is probably the biggest blunder that occurred among a few tiny other ones, but all in all, brewing beer for my first time was a fun, fantastic and eventful process and I cannot wait to try it again.
“I concluded to brew a Bavarian Hefeweizen. Ryan, being the knowledgeable Home Brew Mart manager he is, explained that this would be good for a first-time beer because the temperature can vary a bit more without screwing up the final product.” PHOTO BY: JUSTIN HUFT
A History of Home Brewing 1.
Home brewing dates back to 7,000 years ago starting in Egypt, China, and Mesopotamia (ancient Iraq).
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During the Industrial Revolution in the 1800s, mass production became prominent with the invention of thermometers and hydrometers for efficiency.
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Also during that time, 1857 to be exact, microbiologist Louis Pasteur explained the role of yeast in beer fermentation allowing brewers to develop different strains.
PHOTO BY: JUSTIN HUFT
VISITING THE HOME BREW MART:
Rewind to three weeks ago and I am pulling up to the Home Brew Mart run by the Ballast Point Brewery, and wondering how I never knew it was there. A guy named Ryan was there to greet me and show me what the heck I would be doing, because up until that point, I was certain that I was going to be attending a class where we were all brewing beer together, and they would be showing me the process step-by-step. He brought me over to their fascinating recipe book with different genres of beer, and we chatted a bit in which I concluded to brew a Bavarian Hefeweizen. Ryan, being the knowledgeable Home Brew Mart manager he is, explained that this would be good for a first-time beer because the temperature can vary a bit more without screwing up the final product. He threw me two bags of malt, a bag of hops and yeast that came from White Labs, a place right in San Diego that can provide all you craft beer brewers with the freshest yeast. And what do you know? The owner of White Labs came from Ballast Point. We continued to indulge in more “education,” where I got to try some of their delicious beer on tap, including Sea Monster (an imperial stout and my favorite Ballast Point beer) on cask with caramel and sea salt. With heaven in my mouth, I kept myself from blurting, “Do you have any job openings?” because working here just seemed like it would be the coolest. While enjoying my tasty beverage, they told me how they run brewing classes where you can come in and watch them brew. They’ll show you step-by-step, and then you can come back and try it when it’s done brewing. Another neat thing they cued me in on is the Homework Series, where they brew a batch of beer and attach the recipe to the bottle so people can replicate it at home. Getting caught up in the marvel of this brewing company, I realized I had an important first-time brew experience of my own to take advantage of, and rushed home with my shiny new brew kit.
PUTTING MY BREW KNOWLEDGE TO THE TEST:
With the kit came directions that seemed like a foreign language to me. I could hear Ryan’s voice in my head telling me about horror stories of people forgetting their malt or their yeast, because with beer brewing comes beer drinking, and I refused to be added to that list. I felt that the first step was to read this packet over and over until it started to make sense, so let’s say by the fifth time I felt as though I had a pretty good handle on what to do. I started to boil the water where I would be putting in the malt, which at this point in the process is called wort. It boils for 60 minutes, and then you run cool water around the pot with the LID ON, making sure no water gets in. If there is anything I want you all to take from this, it’s that SANITATION is the most important part of brewing. They give you a bottle of sanitation, and I sanitized the bejesus out of everything, including my fermentor, bottle caps, bottling bucket, the bottles, my cat (just kidding) and my hands. The fermentor I used is glass, but you could also use a plastic one, which may be easier because a six gallon glass fermentor is a wee heavy, especially with a ton of beer in it. And if you’re 5’3’’ like I am, it’s a little tricky, although the glass one looks so fancy. You pour two gallons of water into the fermentor and then follow by funneling in the wort. After letting the wort in the fermentor cool to between 85 and 70 degrees, you add the yeast. Then let the beer ferment for two weeks.
Tips for HOME BREWING: 1. Always use fresh ingredients.
2. Chill the wort as quickly as possible.
3. Sanitize EVERYTHING. 4. Make sure you stir your beer in the bottling bucket every six beers you fill or so to make sure the sugar gets distributed evenly for the best possible carbonation in each bottle.
5. Try and use dark bottles and store in a dark place to prevent light from getting in and “skunking” your beer.
Make sure you see the beer bubbling in your cool glass fermentor, because that lets you know you did it right. It is at this point you can start to siphon your beer from the fermentor into the bottling bucket and start to bottle your beer! Make sure to boil a pint of water in a saucepan and add a cup of corn sugar into the bottom of the bottling bucket, because this is what gives your bottles the carbonation. The siphon step was the trickiest part for me and led to my bottling disaster, but besides that I gave myself a huge pat on the back for a job well done. Let your capped bottles sit at room temp for 10 days, then refrigerate, and you got some tasty beer (we hope)!
7. Have fun!! Experiment using fruits or herbs with your beer.
The only frustrating thing for me was that I wanted it to be all done in one day! Waiting three weeks to drink my beer was torture, but it was worth the wait. The beer was light on the palate and it tasted sweet with notes of clove and banana. I named my beer “Housewife Hef,” not that I consider myself one, but proud to be a woman who successfully brewed her first beer!
BALLAST POINT BREWERY 5401 Linda Vista Rd, Ste 406 San Diego, CA 92110 619.295.2337 www.ballastpoint.com
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In 1920, Prohibition made it illegal to buy, make, sell, or drink alcoholic beverages.
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While wine making was treated more leniently through the years, brewing beer with an alcohol level greater than 0.5 percent remained illegal until 1978.
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6. Make sure you store it at room temperature between 65-70 degrees (a feat that was hard for me because of our heat wave).
In 1978 Congress passed a law repealing the ban against home brewing small amounts of beer, although it was left up to each state to regulate.
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Mississippi and Alabama were the last two states to legalize home brewing in 2013.
PHOTO BY: Patrick Martin
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January 2015
174 HOME EXPERT Family Owned and Operated, Warren Christopher Brings the Best in HighEnd Wood Floors
180 SETTING THE TABLE A Tantalizing Taste of Napoli Awaits at Settebello Pizzeria
186 SU CASA Make the Ocean Your Backyard With This Newport Beach Abode
180 SETTING THE TABLE Feeding the Fire
SETTEBELLO PIZZERIA NAPOLETANA 7864 East Coast Hwy Newport Coast, CA 92657 949.715.2072 www.settebello.net
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WARREN CHRISTOPHER FLOORING 2435 E Coast Hwy, Ste 3 Corona del Mar, CA 92625 949.645.1406 www.wchristopher.com
“OUR CUSTOM FINISHED, BEAUTIFUL WIDE PLANK FLOORING WILL TRANSFORM YOUR HOME INTO A STUNNING MASTERPIECE. WARREN CHRISTOPHER IS A FAMILY OWNED AND OPERATED BUSINESS, AND WHEN YOU PURCHASE A WOOD FLOOR WITH US, YOU BECOME PART OF THE FAMILY!” - Chris Caves, President & Melissa Kovach, Director of Residential Sales
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THE
GROUNDKEEPERS STANDING OUT FROM THE REST WITH THE BEST IN HIGH-END WOOD FLOORS WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: TASO PAPADAKIS
THE EXPERTS CHRIS CAVES, President & MELISSA KOVACH, Director of Residential Sales
Favorite Quote & Business Motto: “The only way to do great work is to love what you do.” —Steve Jobs
F
loors are the foundation of your home’s design...literally. Walls are painted, tables are tossed, and trendy lighting fixtures come and go, but hardwood flooring lasts forever. If you have ever bought a fix-it-up or torn out old carpet, you know that seeing wood as you peel up the dingy rug is like winning the lottery. Hardwood lasts a lifetime and the professionals at Warren Christopher give all of their customers that SuperLotto feeling. Warren Christopher Flooring has been selling homeowners priceless hardwood since 1986. Shying away from just traditional woods, Warren Christopher offers exotic wood, (check out the zebra wood online) and reclaimed slabs as well. One of their most interesting options is hand painted wood. The best part is that you can sand the beautiful patterns off when you want a design change. Installation of hardwood is more than a trade—it’s an art form and needs to be handled by artisans you trust. Every home has small details that need to be addressed, and problems can arise quickly during installation. We’ve all heard countless horror stories of floors installed by other businesses that end up peeling and bubbling. Luckily, Warren Christopher is a company you can count on. They have thousands of long-term satisfied customers whose floors look just as beautiful as the day they were installed. The experts at this flooring store have over 28 years worth of priceless advice about upkeep and installation. In addition to technical advice, the design team at Warren Christopher is always available to turn your floors into a masterpiece. They are featured on the home decorating site of www.Houzz.com, which highlights several amazing projects. Warren Christopher provides not only floor samples, but pictures of completed houses, so you can truly imagine the hardwood in your home. With a combination of expert advice and quality products, the chances of getting a great floor are guaranteed. Next time you find yourself reaching for a SuperLotto scratcher, wishing you could have the house and floors of your dreams, just give Warren Christopher a call.
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“We ship all over the country. Samples are sent at no cost, and we ship your floor to your doorstep. It’s actually a simple process. We can also install nationwide.”
Q:
Is flooring the most important part of a home? Chris Caves/Melissa Kovach: Second only to your kitchen, the selection of wood flooring provides the opportunity to substantially increase the value and aesthetic appeal of your home. Your floors are essentially the predominant design feature in a house and provide for visual continuity since they are typically the single design element that runs throughout the entirety of a home. Q: What is your personal hardwood aesthetic? CC/MK: We tend to gravitate towards a very wide plank floor with a lot of movement and texture. Wide French oak with a wire brush and light hand scrape is always a favorite of ours.
Melissa has been the Director of Residential Sales & Showroom Manager for the past 10 years. Together, we have developed and branded the company name. We are always looking for ways to bring new methods and techniques to the marketplace. Q: How long have you been in the market? CC/MK: Warren Christopher and its affiliates have been family owned and operated for 28 years. Q: If you aren’t inside Orange County, can you still receive Warren Christopher flooring? CC/MK: We have an extensive website that’s a great starting point for clients outside of our area. We ship all over the country. Samples are sent at no cost, and we ship your floor to your doorstep. It’s actually a simple process. We can also install nationwide.
Q: What does Warren Christopher provide that no other flooring company does? Q: Why is hardwood a better buy than carpet? CC/MK: Warren Christopher offers a diverse selection CC/MK: Fine hardwood flooring has been the foundation of wood species, either custom finished or of residential living for years. Hardwood pre-manufactured, at all price points. Our floors actually increase a home’s value custom finished, beautiful wide plank over carpet. They add a design element flooring will transform your home into a that transforms your home into a thing of stunning masterpiece. Warren Christopher beauty, rich with history, reflecting your is a family owned and operated business, own uniqueness and style. People also and when you purchase a wood floor with appreciate the fact that hardwood floors us, you become part of the family! From “Fine hardwood are much cleaner, and reduce allergens in selection, to installation, management, flooring has been the home. maintenance, or a glass of wine...we are the foundation of Q: What’s the most inventive use of with you every step of the way! residential living for your products? years. Hardwood Q: Do you prefer light or dark wood? CC/MK: The most inventive use of a floors actually increase CC/MK: Lighter wood is gaining traction hardwood floor would be a painted floor. a home’s value over amongst the design community. Dark is We can paint your floor any color. The carpet. They add a still very popular but requires a bit more benefit to a painted floor is that the paint design element that upkeep. Just as with fashion, we see all can be sanded off to reveal a beautiful transforms your home things old become new again, but with natural wood that can be stained any into a thing of beauty, a subtle twist. Whitewash is making its color. Another really popular design rich with history, way back, but with a bit more white in is the use of reclaimed siding that is reflecting your own the grain than was originally popular adhered to an accent wall or ceiling. uniqueness and style.” in the late 90s. Light and medium grey Q: Can you give homeowners a pro-tip —CHRIS CAVES, tones are very popular choices. when it comes to selecting hardwood President & MELISSA Q: Do you carry any variations of the for their homes? KOVACH, Director of classic wood? CC/MK: There are several tips we offer Residential Sales CC/MK: We have classic wood species clients before selecting their wood floor. such as walnut, hickory, rift and quartered The most important thing is selecting a white oak, English brown oak, as well as floor that fits your lifestyle. Whether it’s a house on many parquet options. These are all “timeless” choices the water, a home full of furry friends, an entertaining that would be great for a more traditional home. house, or a house that’s run by the kids. All this will help us guide you to the correct species of wood, Q: How did Warren Christopher come to be? texture and color. It’s also important when selecting CC: My Uncle Warren started this business, and I a hardwood floor to match your floor with your real joined him 15 years ago. I bought the company when he retired, and I am now the sole owner. My sister, estate value. If you have a starter house, an entry level 176 |
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floor can be a great asset. If you have a multimillion dollar home, a richer more sophisticated floor will be a better choice. Q: How long do your floors typically last? Can they stand the test of time? CC/MK: Our custom floors are designed to last the life of your home. You will have to maintain your wood floor, and refinish years later, but the hardwood platform will go nowhere. People are also attracted to the idea of refinishing because it allows you the flexibility to update the color or texture of your floors as trends change. Q: Many LOCALE readers live by the sea. Is hardwood still a safe bet with the ocean moisture? CC/MK: Yes, it definitely is. We would highly suggest staying away from solid wood floors, and install an engineered platform. In 28 years, we have never had an issue with flooring cupping or buckling due to moisture. You must always take precautionary measures before installing a wood floor. Q: How long from first appointment to installation typically? CC/MK: That really depends on the type of material and finishing process. Some products are available immediately, and some can take up to 14 weeks. We always discuss construction timelines with clients prior to making a selection to make sure we are showing them options that meet their needs. Q: What's the cornerstone of your company? CC/MK: We strive on talent and commitment to satisfy the needs of each client. Workmanship is always a component to future success in business. We have built a growing company based on skill and a dedication to satisfying our clients from start to finish. It’s important to us at the end of the day that we helped our clients design a beautiful quality floor. Warren Christopher offers a diverse selection of wood species, either custom finished or pre-manufactured carefully chosen based upon our high standards and very discriminating tastes. Q: Describe Warren Christopher in one sentence. CC/MK: Keeping our boutique approach, while educating our clients on what they are buying and what suits their lifestyle, our attention to detail, from start to finish, is the key ingredient that separates Warren Christopher from the rest.
Feeding the Napoli Meets Newport Coast at Settebello Pizzeria
WRITTEN BY: DEIRDRE MICHALSKI PHOTOGRAPHED BY: PATRICK MARTIN
S
ettebello Pizzeria is just one big surprise. The restaurant is enormous with two large wooden pergolas that anchor the space with an Italian flair. The roof is completely open to the sky. There are large olive trees reaching to the lights and floor-to-ceiling folding glass panels, all creating a dramatic and welcoming indoor/outdoor vibe. An expansive horseshoe bar and modern living room inspired conversation pods ensure a relaxed setting for mingling and meeting friends. The show stopper on the menu is, of course, the pizza. Inspired by the authentic recipes of Napoli, it is soft and foldable. A selection of 12 different pizzas is offered and perfect for sharing. The table is set for an Italian-inspired lunchtime pizza feast among friends. These six gentlemen are all out for a casual afternoon of pizza sampling, wine and beer tasting, guy-style banter, and a good old card game of Scopa. In fact, the restaurant is named after the most valuable card in the deck. Settebello is the nickname for the “seven of gold” card. So, with a bevy of bitesize appetizers, fresh arugula salad, and an overflowing table full of delicious pizzas, the afternoon was off to a great start! Mirroring a casual cucina, the décor features rustic wood tables with black inlaid bracings, crisp white cotton napkins with blue accents, and an oversized antique brass bowl overflowing with fresh fruit. White square plates offer the perfect setting for the colorful cuisine. Olive oils and balsamic vinegars stand at attention, reminding us of the traditional and delicious ingredients. We sat down with General Manager Matt Singleton and Executive Chef Laramie Bradbury to learn more about this restaurant’s concept and hear how they are so successfully bringing the best of Napoli here to the United States.
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SETTEBELLO PIZZERIA NAPOLETANA 7864 East Coast Hwy Newport Coast, CA 92657 949.715.2072 www.settebello.net
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ME N U FEATURED LUNCH MENU
ANTIPASTI
Bacon Wrapped Dates: thick cut bacon wrapped around goat cheese stuffed dates, roasted with caramelized brown sugar
Crispy Polenta Bites: housemade mushroom ricotta, asparagus and pecorino
CROSTINI
Bruschetta: fresh tomatoes, garlic, basil, sea salt, oregano, crispy pancetta, pesto
INSALATE
Romana:
arugula, speck, marinated artichokes, goat cheese, shaved Parmigiano Reggiano, pine nuts, lemon vinaigrette, balsamic reduction
MAIN COURSE—FIVE SIGNATURE PIZZAS
Diavola: crushed tomatoes, red bell peppers, calabrese, crushed red peppers, garlic, mozzarella, basil, olio
Umbria: roma tomato roasted in balsamic vinegar, mozzarella, goat cheese, corn, roasted garlic, basil, olio Bianca: prosciutto crudo, arugula, Parmigiano, mozzarella, olio
Margherita DOC: crushed tomatoes, mozzarella di bufala, Parmigiano, basil, olio
Settebello: crushed tomatoes, pancetta, sausage, mushrooms, toasted pine nuts, mozzarella, basil, olio
DESSERT
Bombolini: deep fried pizza dough filled with Nutella and coated with sugar
BEVERAGES
Red Wine by the Bottle: La Spinetta—Italian Chianti Classico DOCG Riserva, 2010
Draft Beer: 1. The Bruery Mischief—Belgian Strong Ale 8.5% ABV 2. Alesmith Brewing Co. Speedway Stout—Imperial stout brewed with coffee 12% ABV
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NATIVE KNOWLEDGE: Each evening, beginning around 4pm and running until close, classic Italian black and white movies from the 1920s and 30s era are projected on the back wall. It creates a fun ambiance, sets the mood for the evening, and is quite a conversation piece—Italian style!
Interview with EXECUTIVE CHEF LARAMIE BRADBURY & GENERAL MANAGER MATT SINGLETON Q: With your eighth restaurant here in Crystal Cove, how did Settebello first get its start? Matt Singleton: Well, we started in Henderson, Nevada. This is where one of our owners, Brad, got to know Carmine D’Amato, who is a dynamic chef from Napoli. We now have two in Nevada, two in Utah, and another four in Southern California. Chef Laramie and I have moved from place to place as we opened each one, so it is really nice just to be in one place right now. We have some thoughts on the next location, but nothing that I can share with you right now. Q: I have heard some very interesting descriptions of your pizza. What is it that makes it so unique? Laramie Bradbury: Our pizza is handmade with a soft, naturally rising dough that is cooked at very high heat. It is not a crispy style—it is more flexible and foldable. It is a “wetter style” of pizza and is typically eaten with a knife and fork. Q: What are some of the “must have” pizzas here? MS: Chef Laramie and I really like the Settebello Pizza. It just has a little bit of everything that we like. There are crushed tomatoes, pancetta, sausage, mushrooms, toasted pine nuts, mozzarella, basil and olive oil. You have to be hungry for that one. Our Margherita Pizza is great for those guests who are not too adventuresome, and for kids. It has crushed tomatoes, mozzarella, Parmigiano, basil and olive oil. Q: Are there any unique differences here at this Newport Beach restaurant versus your other locations? LB: Well, one thing that really surprised us was the number of menu requests we started receiving for vegetarian options. We responded right away, adding various vegetable choices in salads, appetizers and pizzas. Half of our pizzas are now vegetarian, and we also welcome special requests. Q: Anything else you can think of that is different about diners here in Orange County? MS: The other difference is the fact that we sell so much more wine here than our other locations. That surprised us. We feature Californian and Italian wines, and have a great selection. Q: Do you receive very many special requests for guests with specific dietary restrictions? LB: We have a number of guests that have asked about gluten free options. So, we have added it to the menu. For a nominal fee, we offer a gluten free crust. This is made with buckwheat starch and soy. We are hearing this request more and more often, so we are glad to have a solution!
Q: You have a large bar here, and lots of comfortable lounge seating. Is your bar a happening place here in Crystal Cove? MS: Yes, we have a pretty robust cocktail program here at Settebello. We offer 12 different beers on tap—including many local craft beers, and we offer six in the bottle. We are proud of the fact that we create all of our own fresh juices, house-made syrups and mixes. That extra effort ensures our guests delicious cocktails. And as I mentioned, wines sell great here in Newport as well! Q: It is so nice to be able to see through that wall of glass, and see into the kitchen. We can watch the pizzas being made, and the fire is ablaze with an orange, and red glow. Where did you secure that huge oven? MS: The oven is handmade by artisan oven makers in Napoli. The individual bricks inside are handmade from volcanic soil near Mount Vesuvius. The oven can reach temperatures of up to 900 degrees. Q: What type of wood do you use in that oven? LB: We feed the fire with a mixture of red oak and citrus woods. Q: How are you able to maintain the consistency of your cuisine, and the dining experience across all eight restaurants? MS: One of the biggest factors is our Executive Corporate Chef Carmine D’Amato. He works in each restaurant and trains all of the chefs and kitchen staff. That is huge for our company and ensures much of the uniformity we enjoy across the board. Q: I watch them sliding the pizzas into the oven so quickly. They maneuver them with those long paddles—lifting and turning them. It seems like they are done in just a few minutes. What is the process to perfecting this technique? LB: The pizzaiolo (pizza maker) has to be professionally trained to be able to work that quickly. Chef Carmine D’Amato works with all our chefs to train them in this style of cooking, and he also brings some over from Italy for a stint here in the US. Q: Do you use domestic or imported ingredients here? LB: Everything we can import, we certainly do. Our flour is imported from Napoli, Italy. Our prosciutto cotto and crudo are from the small town of Parma. The Parmesan cheese is from Modena, and the tomatoes are from San Marzano. We do order our pancetta and salumi in Seattle, Washington, and our fruits and vegetables come from West Central Produce.
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Regardless of how you plan to spend your sand-filled days, 6709 Seashore Drive is the perfect home base for those seeking sun, serenity and salt water bliss.
6709 Seashore Dr Newport Beach, CA 92663
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SU CASA Our sneak peek inside gorgeous local homes
CO-LISTED WITH CHRIS BRIGANDI AND MATT GENOVA
Chris Brigandi, BRE#982965 949.910.6005
Matt Genova, BRE#01949027 949.698.2715
A Shore THING
Steps From the Sea, This Newport Beach Home Will Put You on Island Time
WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: ARIANE MOSHAYEDI
T
he beach at Orange Street in Newport offers its beachgoers surfable serenity. Much like that beach, the home located only steps away at 6709 Seashore Drive is truly a peaceful retreat. Its style is meant to mimic a Hawaiian plantation house and does so with its white paneled walls and dark wood ceiling beams. Though not large in square footage, it feels wide open and dedicates much of its space to the incredible master bedroom area. The master suite living space features a wide open floor plan that ushers in light and an ocean view. White crisp walls set the inviting mood for the rest of the space. The real showstopper of the room is the master bathroom. A giant white bathtub encased in marble sits next to a spacious shower, and glossy green sea glass tiles cover an entire wall, which provides the perfect pop of color. Next to the bathroom is a high ceiling walkin closet, which offers more than enough space for two.
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The sea glass tile of the master suite can also be found in the beautiful backsplash of the kitchen as well as the other bathrooms and marble counters.
“We are coastal Orange County’s true boutique real estate firm comprised of local real estate professionals. We live here, send our children to school here and truly care for this great community we call home, giving us superior understanding of the marketplace where timing and information are everything.” —MATT GENOVA, Marketing Director/Realtor of Arbor Real Estate
Throughout the house, there are unifying textures and pieces. The relaxed and elegant island design at 6709 Seashore Drive incorporates similar elements for every space. The sea glass tile of the master suite can also be found in the beautiful backsplash of the kitchen as well as the other bathrooms and marble counters. The outside of the cream cottage-esque building is surrounded with a beautiful Hawaiian landscape. Palm trees and large pacific-rim plants climb the building, offering color, while lava rocks tastefully cover the bases of the trees. Although this house would be lovely in any location, the true appeal is its proximity to the beach. Though it does not sit on the sand, it’s just a minute walk to dive into the sea. On summer days, you can find the hot sun beating down on surfers as they take advantage of the pristine breaks. On winter days, you are a moment away from a solitary stroll on the sand, seeing only the occasional passerby. If you have kids, or are planning to have them one day, a huge perk of living at 6709 Seashore Drive would have to be the local school and community. Your morning drop off routine would consist of a bike ride down to Newport Elementary School, which sits right on the beach. Kids or no kids, you can always pick up some breakfast from the classic Cappy’s Cafe, grab lunch at Eat Chow, visit the cool stores on PCH or kick back at the beautiful Sunset Ridge Park. At the end of the day, it’s easy to imagine sitting on the beach, running home to take a spa-worthy bath in your inviting master suite then hitting the Newport Beach nightlife. Regardless of how you plan to spend your sand-filled days, 6709 Seashore Drive is the perfect home base for those seeking sun, serenity and salt water bliss. 188 |
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Interview With Marketing Director/Realtor
MATT GENOVA OF ARBOR REAL ESTATE
Q: Why is Arbor Real Estate the perfect company to sell 6709 Seashore Drive? Matt Genova: We are coastal Orange County’s true boutique real estate firm comprised of local real estate professionals. We live here, send our children to school here and truly care for this great community we call home, giving us superior understanding of the marketplace where timing and information are everything. Aside from being hyper-local to this property, one of our founders actually built this home for our client. Q: What is your favorite room in the house? MG: That would be the master bath's high-end spa feel and fixtures. Q: Can you give readers some quick stats on the house? MG: It was built in 2009, has three bedrooms, three and a half bathrooms and is approximately 2,000 square feet. Q: Is this a family friendly home? MG: For sure. With the ocean as your “backyard,” weekends at the beach are packed with families, and it is directly across PCH from family-friendly Newport Shores. Q: It’s all about location, location, location. What makes this location great? MG: Your toes can be in the sand in about 20 steps! This property is located one house from the beach and provides easy access on PCH to both Huntington and Laguna. Q: Tell us a fun fact about 6709 Seashore Drive? MG: With several pioneers of the surf/skate industry as neighbors, it’s commonplace to be rubbing elbows in the surf with professional surfers and luminaries from the action sports world. Q: Many homebuyers look for a strong community. Does 6709 Seashore Drive deliver? MG: The community personifies the California laid-back vibe and is evident during evening sunsets as families gather on their porches to take in the perfect weather and views. Q: How close are restaurants and shops? MG: Several restaurants are within walking distance just across PCH while Lido Village, Mariner's Mile and the Balboa Peninsula are less than a mile away and offer everything from trendy boutiques to five-star dining options. Q: What style of design does 6709 Seashore Drive feature? MG: A clean-lined, contemporary mix of Hawaiian plantation and California bungalow. Q: Give potential buyers your best sales pitch. MG: Steps to one of Newport's best surfing beaches, this three bedroom, three and a half bath home features a family friendly floor plan. The main level great room features hardwood floors, a Jerusalem stone fireplace, surround sound, recessed lighting and crown molding. The gourmet kitchen has marble countertops, custom cabinets, and chef's appliances. There's also a spa-like master bed and bath, an upstairs laundry room and two additional bedroom suites, and an ocean view from the master.
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Although this house would be lovely in any location, the true appeal is its proximity to the beach. Though it does not sit on the sand, it’s just a minute walk to dive into the sea.
thank YOU
TO OUR PARTNERS
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21 Oceanfront
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