Orange County October 2015 by Locale Magazine

HOME/AWAY

Edition

Meghan KING EDMONDS GETS REAL WITH US

RANCHO LAS LOMAS

TEAM

the “Should I stay or should I go now? Should I stay or should I go now?” —The Clash

Summer might be over, but please don't blow our cover. Locals are just now coming out of their hiding spots. They are stretching out to enjoy the change in crowd density. They are returning to the places they left all summer to the trafficplagued bumper-to-bumper hustlers. The coffee lines are shorter, there are stools available at the bar. Life is quieter. Yeah, right. The secret is out. Local summer is trendy. Somebody told. We hope these pages help you decide if you should stay or if you should go. In our appropriately themed Home/Away issue, we take you inside amazing homes (PG. 186 & PG. 222) for our Su Casa feature on local

And that’s just the Home/Away section. We still have time in this tome to talk affogatos, tuna, Sparrows, food markets, cell phone mavens, wedding ceremony sites and ranch-style cooking. Oh, yeah, we also spend some time getting REAL with the newest OC Housewife, Meghan King Edmonds, and she holds nothing back. Have fun sifting through our largest October issue ever. We had fun making it.

ERIK HALE PUBLISHER

ASHLEY HICKSON, COO/CO-FOUNDER

RICK RAMIREZ, DISTRIBUTION

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.

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.

MIKE TODD SMITH, MARKET MANAGER

Born and raised a Cali native, this Los Angeles local has worked the last four years as a freelance production manager for editorial magazines, fashion companies and a top record company. Now living in Newport Beach, this girl has made LOCALE Magazine her home. She enjoys fashion, art and music, and spends a lot of her time on photo shoot sets. Kiley is thrilled for the opportunity to work with LOCALE, and excited for all the upcoming adventures!

Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating from 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.

REILLY KAVANAUGH, ART DIRECTOR + DESIGNER With a bachelor’s degree in graphic design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs.

ERIN PRICE, SALES & MARKETING 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, MARKET MANAGER Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. Family has always been most important to him, and now he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

ANDRE MATAELE, MARKET MANAGER Born and raised in Hawaii, Andre has made Southern California his home for the past four years. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.

BRIANNA ROMANO, SALES & MARKETING Brianna is a 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.

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luxurious homes. Next, we serve you breakfast in bed at The RitzCarlton in your bathrobe, (PG. 216) later whisking you away to some of our favorite hotels this beautiful state of ours has to offer in Hotels California (PG. 192). Then we have a holiday shopping list with a price tag of $14 million (PG. 132). If that wasn't enough, we finish with a complete guide to buying, decorating and even cooking in your new home with our favorite local experts (PG. 166).

| OCTOBER 2015

KILEY COLEMAN, MANAGING EDITOR

NICK CIMARUSTI, EDITOR After living in New York City for a year, Nick now calls Southern California home again. He completed his bachelor's degree in English and Spanish at USC and a master's degree in journalism at Columbia University. Besides editing, you can find Nick embarrassing himself on Snapchat, posting Instagrams of palm trees or tweeting pop music mashups.

ALYSSA KLOPFER, SALES & MARKETING Born & raised in the Irvine bubble, Alyssa is an Orange County native with a passion for art and travel. After graduating with a bachelor's degree in art history from Westmont College in Santa Barbara and a summer European adventure, Alyssa discovered LOCALE and is so excited to work with this incredible team. In her spare time you will find her with a cafe au lait blogging at her favorite coffee shop, sitting in a museum and searching for any reason to plan a weekend getaway to San Francisco.

ELYSSE JAMES, EDITOR Elysse is a born and raised Southern California girl and has lived in Orange County for most of her life. She earned her bachelor's degree in print journalism from Cal State Long Beach and spent most of her career in newspapers before joining LOCALE Magazine. When she's not editing, reading and writing, Elysse enjoys trying new local restaurants, drinking coffee and cooking dinner for friends.

JON PERINO, WEB CONTENT MANAGER As a lifelong Orange County native, husband to a beautiful journalist and father to a rowdy 2-year-old boy, Jon appreciates every single day that he gets to spend in this Southern California paradise. When Jon is not in the office handling the web content for LOCALE, you can almost always find him camping at the beach with his family or playing with old cameras he finds on eBay. Jon’s heart beats to the sound of the local lifestyle of his home, and he feels privileged to raise his family in such a lively place.

the CONTRIBUTORS OCTOBER 2015 PHOTOGRAPHERS

WRITERS

TAYLOR SIMMONS GENESIS GONZALEZ

www.simmonsview.wordpress.com IG @simmonsview1

TAUNA CARSON www.fugnettiimages.com FB /katie.fugnetti

TASO PAPADAKIS ADAM GENTRY

www.tasophoto.com

www.tnt-tauna.com IG @tnt_tauna FB /TNT-Tauna TW @tnt_tauna

BRIE LEACH CROUSE www.briedoesmakeup.com IG @briedoesmakeup TW @briedoesmakeup

www.gentryimages.com

www.genesisgonzalez123.wordpress.com

KATIE FUGNETTI

BEAUTY STYLISTS

STEPHEN PANOSIAN MICHAEL WESLEY www.bluewesley.com www.surfart.co IG @bluewesley FB /bluewesleyphoto

www.steviepphoto.com IG @steviepphoto

SONIA RESHETNIKOVA www.soniaresh.com IG @soniaresh FB /SoniaReshetnikova

SARAH NAIL MARISSA WRIGHT IG @headovertail FB /head.over.tail

www.sarahnail.com IG @sarahnailphotography

RINA MAGSOMBOL IG @daffodilzz FB /rina.magsombol TW @rvmagsombol

JESSICA ALEXANDER

GENEVA MENDOSA

www.jessicaalexanderphotography.com IG @jessicajalexander

TONI & GUY NEWPORT BEACH, OWNER www.toniandguy.com IG @toniandguynewport

CAROLINE CHAMBERS www.carolinechambers.com IG @carochamberscooks

DIONNE EVANS www.dionneevans.contently.com FB /dionne.evans.35

NICOLE FERA IG @San_dee_ayGirl

SAMMY ZARGARAN IWINK STUDIOS

LAUREN SCACCIA

www.SammyZPhotography.com IG @SammyZPhotography FB /SammyZPhotography

TONI & GUY NEWPORT BEACH, OWNER

SHANE RADACOSKY CHRISTINE WILLIAMSON

LAUREN VIKANDER

www.spring-social.com

www.turbansandfannypacks.com www.orangecountyjournalism. carbonmade.com IG @lvikander FB /lvikander

www.ShaneRad.com IG @ShaneRad

NOBLE ANDREWS IG @nobleandrews FB /damiennobleandrewsphotography TW @nobleandrews

ALYSSA BATTAGLIA DENNY www.livinginstyleoc.com IG @livinginstyleoc FB /livinginstyleoc TW @livinginstyleoc

www.toniandguy.com IG @toniandguynewport

JUDITH VIOLA JOHN GILHOOLEY www.johngilhooley.com IG @gilhooley FB /gilhooleystudio TW @gilhooley

TONI & GUY NEWPORT BEACH, STYLIST www.toniandguy.com IG @toniandguynewport

PROP STYLISTS

ALEXA ERICKSON

FASHION STYLISTS JOSIE GONZALES Q S PHOTOGRAPHY www.qsphotography.com IG @josgonzales FB /quasistudios

MARIE SPADA IG @marie.charisse

JESSIE DAX-SETKUS

DEWAYNE CARSON SHILOH MCKASSON

www.tnt-tauna.com

SHILOH STYLE GROUP www.shilohstyle.com IG @shilohstyle

FREEMAN MCFADDEN SUSAN KRUPA TW @TraevelPhoudee

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MICHELLE SLIEFF

www.FreemanMcFaddenPhotography.com IG @freemanr

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

LOCALE MAGAZINE

Contents OCTOBER 2015

THIS ISSUE: Home/Away

SU CASA

186

Balboa Bliss

A Little Slice of Seaside Paradise HOME/AWAY EXPERT

166

Never Home Alone

A Comprehensive Guide to Buying and Styling Your Dream Home

182

ROOM DECONSTRUCTED

Home Improvement

Home Designs That Will Lead You Down a Path of Enchantment

ESCAPE VEGAS

209

All LINQ’d Up

Exploring Las Vegas’ All-Inclusive Hot Spot for Millennials

AWAY FEATURE

192

Hotels California

Where to Stay When Your Destination is Right in Your Backyard 28 |

| OCTOBER 2015

SU CASA

216

SETTING THE TABLE

Puttin’ on the Ritz

An Oceanside Breakfast at an Upscale Getaway

222 From Farmhouse to Smarthouse

Fusing Rustic and Modern to Create a Luxury Home

LOCALE MAGAZINE

Contents OCTOBER 2015

42 NATIVE KNOWLEDGE Monday Through Sunday, by Locals

EAT/DRINK 83 DRINK FEATURE

Wanna Spoon?

Five Drinks in Orange County That Require More Than a Straw to Finish

52 EAT EXPERT

Bet the Ranch

Chef Michael Rossi Takes His International Career to a Down-Home Restaurant

STYLE/BEAUTY

132 FASHION SPREAD

96 STYLE EXPERT

The $14 Million Gift Guide

Material Girl

Living in Luxury

Tailor-Made Style With Nicole Pollard 142 THAT’S WHAT SHE SAID

Leader of the Pack

How to Plan a Jam-Packed Outing to the Anaheim Packing District

GO/DO

104 LOCALE LOOKS

Knot Your Average Ever After 60 EAT FEATURE

Unique Venues That Celebrate “I Do”

Fish Out of Water

Chefs Do Tuna Right at These Top OC Sushi Restaurants

152 DO FEATURE

Walk This Way

Walk With Sally Leads the Cancer Community Through its Mentor Program

114 COVER GIRL STORY

From Apples to Oranges

Meghan King Edmonds Leaves Her Midwest Roots to Join The Real Housewives of Orange County Cast 76 DRINK EXPERT

123 BEAUTY EXPERTS

158 DO EXPERT

Our Eye is on the Sparrow

The Body Shop

Off the Hook

We Take a Peak Inside the Creative Drink Styling at One of OC’s Best New Restaurants 30 |

| OCTOBER 2015

Five Local Experts Who Can Improve Your Exterior

Unlimited Customer Service With No Strings Attached

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: Adam Gentry, www.gentryimages.com Model: Meghan King Edmonds, @MeghanKEdmonds Styled By: Shiloh McKasson, www.shilohstyle.com Makeup & Hair By: Brie Leach Crouse, www.briedoesmakeup.com Location: Rancho Las Lomas, www.rancholaslomas.com 19191 Lawrence Canyon, Silverado, CA 92676 Clothing & Accessories Provided By: Saks Fifth Avenue, www.saksfifthavenue.com Dress by: Halston Heritage, www.halston.com | Shoes by: Prada, www.prada.com

Making THE ISSUE

Heading to the beautiful Rancho Las Lomas in Silverado, photographer Adam Gentry, wardrobe stylist Shiloh McKasson, beauty stylist Brie Leach Crouse and cast member of The Real Housewives of Orange County Meghan King Edmonds all worked together to create this fall-inspired cover shot. Photographer Adam Gentry said shooting this cover was amazing. “It’s easy to look like a good photographer when I’m working with the incredibly talented LOCALE team veterans (and Meghan as our beautiful model sure doesn’t hurt).” Adam was grateful to have shared a similar aesthetic with both Brie and Shiloh, making the collaboration an effortless process. Wardrobe stylist Shiloh McKasson from Shiloh Style chose stunning, minimal and extravagant pre-fall collections by designers Halston Heritage, Zac Posen and BCBG to complement Meghan’s natural beauty. She wanted pieces that highlighted Meghan’s feminine beauty and energetic nature. Inspired by the magical scenery of the location, she focused on looks that would bring out Meghan’s playful and sexy personality. Beauty stylist Brie Leach Crouse was thrilled to work with Meghan, as they already work together on The Real Housewives of Orange County. For this shoot, Brie wanted to give Meghan a soft, smokey eye, so she used Smashbox limitless 15-hour wear cream shadow in stone and black eyeliner using Laura Mercier’s créme eye liner. The foundations she used were Dior Airflash in 300 mixed with Chanel teint caresse naturel in Ardent. When the team shot with Meghan’s hair down, Brie curled it with a 1.25 iron and used Elnett hairspray in unscented extra strong hold to help with the flyaways. The team chose to put her hair up for a couple looks, so Brie teased it using Oribe dry texture spray to help the body stay and the pins hold.

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

If I am on the hunt for used, rare and out-of-print books, I look no further than Bookman in Orange. They have a helpful staff to assist you in finding that specific book you are searching for.”

DEBORAH WALTZ Owner and Interior Designer, Peinture

MATT GENOVA Realtor, Arbor Real Estate Professionals

There’s no better way to start a Monday than at this off-the-beaten-path coffee house in the hills of Orange. Tru Bru serves fair trade, organic coffee and a variety of delicious eats—as well as a great atmosphere and knowledgeable staff. I recommend the breakfast sandwich—add avocado and a drip coffee!

Start the week with my daily pier-to-pier run. Good to clear the mind and get my punch list for the week done. Ho Sum Bistro at lunch for a Combo Salad + WonTon Soup with lots of hot sauce!

My showroom, Peinture at SOCO, is just steps T from Taco Maria, which is one of my favorite places to eat in Orange County. Chef Salgado’s à la carte tacos, especially the arrachera, are the perfect way to celebrate Taco Tuesday—or any day of the week!

www.hosumbistro.com

I’m a Taco Tuesday guy so, depending on business or pleasure, mix it up between El Ranchito and Great Mex on the Peninsula. I keep it simple and go with regular street tacos drenched in salsa roja at either spot. T

www.avilaselranchito.com | www.greatmexgrill.com

www.tacomaria.com

When I have a quick second to break away W from working at Peinture and need to get my shopping fix, I go to Blondies Style in Tustin. It’s a 4,000-square-foot space offering unique women’s clothing, jewelry and accessories. It’s the only place I buy clothes! They also host private parties and events in a beautiful and inviting space. www.blondiesstyle.com

If I am on the hunt for used, rare and out-ofprint books, I look no further than Bookman in Orange. They have a helpful staff to assist you in finding that specific book you are searching for. I’ve been known to spend half a day there! T

www.orange.ebookman.com

Every couple months on a Friday afternoon, you’ll find me at Latitude 33 Hair Artistry Inc. in Orange. It’s OC’s newest premier trendsetting salon, and they always work their magic on my hair. It is the ultimate beauty experience with its cutting edge and inspiring atmosphere. F

After my Saturday workshop class at Peinture, I will take the time to recharge and get inspired at Country Roads Antiques & Gardens in historic Old Towne Orange. It’s a family-run store with over 70 vendors offering vintage and antique items, along with a beautiful garden in the back. I can always find that unique piece I’m looking for at this place! S

www.countryroadsantiques.com

On Sunday afternoons, my kids and I will go to the Oak Canyon Nature Center in Anaheim Hills. It consists of three adjoining canyons, four miles of hiking trails and a small museum. Oak Canyon Nature Center is a great place for kids’ birthday parties and a tranquil setting for wedding ceremonies—my kids and I love to spend the afternoon exploring. S

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Tacos have Tuesday so wings have Wednesday. A friend and I have a tradition of grabbing the 50-cent hot wings (spicy chili!) at Balboa Barbie Q in the fun zone. Then there just may be a stop at the Balboa Saloon for a pitcher and catching up with the locals. A solid push into the back end of the week. W

www.balboabarbieq.com | www.balboasaloon.com

Try and make it to Sessions at least once a week. Love the laid-back vibe and the food is awesome. Get my fix with a Meddock Melee (sub lettuce for sprouts), house salad and some Shaka Spuds. Always leave with a smile on my face. T

www.sessionssandwiches.com

After my morning home previews, meet back at the Arbor office to go over the week with colleagues. That normally puts us at Mutt Lynch’s or Blackie’s for the perfect sunset/end of the week toast. Something about our local dive bars on the beach! www.muttlynchs.com | www.blackiesbythesea.com F

Try and sleep in but between the dog and the sand, I’m outside enjoying the beach. I’ll run by Bear Flag and grab some fresh ahi poke and chips with some chowder. It’s the perfect sharable food that’s healthy and comforting for the family. S

www.newport.bearflagfishco.com

Pier-to-pier with my wife and stop for a morning coffee at Newport Coffee Company. Spend the rest of the day with my boys at some sports facility then hit Growers Direct and the Butchery for an evening BBQ at home. Maple Bourbon steak tips, asparagus, salad and fresh pineapple or watermelon usually is the go-to. S

www.newportcoffeeco.com | www.butcherymeats.com

“

Try and make it to Sessions at least once a week. Love the laidback vibe and the food is awesome.”

SESSIONS SANDWICHES - Photoy By: Anh Nguyen

“

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

“

Friday mornings I work out early at The Well, which is definitely the best personal gym in town. Ask for Brian, he’s the owner and also a trainer. He kicks my butt every time.”

LEIF HANSON Realtor, Berkshire Hathaway, Laguna Beach/Owner, Abode Modern Homes First thing Monday morning, I stop by my M “secret coffee spot,” Ben’s Pantry at The Ranch at Laguna Beach, for my morning fix. Then I head to my office at Berkshire Hathaway to map out my week. On the way home, I usually stop by Laguna Thai by the Sea for either their fresh vegetarian Pad Thai or the ga rhee gai. www.theranchlb.com | www.lagunathaibythesea.com

MICHAEL LASTRINA CEO & Co-Founder, WoodSnap I start off my work week by meeting with my incredible staff and strategizing new, exciting things happening with our company, WoodSnap. M

www.woodsnap.com

I spend Tuesday hanging out with my close friend Christian Bunte from Cabo Chips. Cabo Chips are gluten-free, have no GMOs and are literally the BEST cantina-style chips. T

www.cabochips.com

After our weekly office meeting at Berkshire T Hathaway Laguna, a few of us head over to The Stand for a healthy lunch and to check out the waves at Thalia Street. It’s always great to end the day with the guys down south at San Onofre beach for some volleyball, surf and BBQ.

I usually grab a morning surf at the Huntington Beach Pier. Before I do, I stop at Huntington Surf & Sport for a quick java and shoot the breeze with close friends. W

www.hsssurf.com

www.parks.ca.gov

I’ll stop off at Project Juice for a tasty green W drink to start my day. On Wednesday evenings, our fundraising committee gets together at The Wine Gallery. This has become our go-to spot to plan our next Night at the Ranch benefit for the Boys & Girls Club of Laguna Beach. www.projectjuice.com | www.winegallerylaguna.com

I recently went to the grand opening of Tania Cassill’s store, Huit. I stopped by again this afternoon to pick up a gift for a friend. After work, I joined some friends over at The Ranch for nine holes and then headed over to La Sirena Grill. I recommend the blackened wild salmon burrito. T

Fitness is a very important part of my day every day. Mike Scales is, in my opinion, the most knowledgeable and polished fitness trainer in Orange County, so I grab a workout with him. T

www.mikescaleswellness.com

I like to visit Rise Bar for my weekly nourishment. Peter Spenuzza, Rise Bar’s CEO, delivers exceptional protein and energy bars. Rise Bar is based in Irvine. F

www.risebar.com

I like to spend my Saturdays at Union Market. They have a Portola Coffee Lab and also some incredible grub spots. The ambience is also really cool. S

www.huitlaguna.com | www.lasirenagrill.com

www.unionmarkettustin.com

Friday mornings I work out early at The Well, which is definitely the best personal gym in town. Ask for Brian, he’s the owner and also a trainer. After the work day, I like to listen to the music at Mozambique. My friend Nick Hernandez from the band Common Sense headlines every Friday night.

I frequent Zimzala in Huntington Beach, which also happens to be the restaurant at the beautiful Shorebreak Hotel. They have delicious food, an incredibly nice atmosphere and a great ocean view.

www.shorebreakhotel.com

www.thewellfit.com | www.mozambiqueoc.com

After a morning run/hike in the hills above North Laguna, I head over to Cafe Anastasia for my favorite breakfast dish, Eggs Laguna. Depending on my work schedule, I like to spend the afternoon down at 3 Arch Bay beach with family and friends. If I’m going out on a date that night, I like to take her to Alessá’s for their amazing pasta. www.alessalaguna.com S

Sunday is serious volleyball day. Usually my buddy, Steve Blue, and I drive up the coast to Bayshores in Newport Beach. Afterward, in much need of a cold beverage, we head over to Sol Cocina for a couple of beers and some of their fantastic street tacos. www.bayshores.org | www.solcocina.com S

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“

Fitness is a very important part of my day every day. Mike Scales is, in my opinion, the most knowledgeable and polished fitness trainer in Orange County.”

Modern pub. Hearty fare.

A Waterfront Gastropub A Waterfront Gastropub 1221 West Coast Highway, Newport Beach, CA 92663 | AnchorsandOceans.com

1221 West Coast Highway, Newport Beach, CA 92663 | AnchorsandOceans.com

PHOTO BY: Noble Andrews

LITTLE SPARROW 300 N Main St Santa Ana, CA 92701 714.265.7640 www.littlesparrowcafe.com

eat /drink

October Month Y2E0A 1 5R

52 EAT EXPERT Follow Chef Michael Rossi’s Culinary Journey to The Ranch

60 EAT FEATURE The Tuna Dishes at These 5 Restaurants Will Melt In Your Mouth

76 DRINK EXPERT Corbin Brown Explains How His Innovative Drinks Aren’t for the Birds

83 DRINK FEATURE

Take a Spoonful of These Drinks That Leave Your Taste Buds and Your Stomach Full

DRINK EXPERT Our Eye is on the Sparrow

OCTOBER 2015

BE T

THE RANCH

Chef Michael Rossi Takes His International Career to a Down-Home Restaurant

WRITTEN BY: MARISSA WRIGHT PHOTOGRAPHED BY: JOHN GILHOOLEY

THE EXPER T

CHEF MICHAEL ROSSI Executive Chef at The Ranch Restaurant & Saloon

Favorite Book: “The Flavor Bible”

hef Michael Rossi, executive chef at The Ranch Restaurant & Saloon, was raised in the city of Orange playing sports, experimenting in the kitchen with his brother David and enjoying his grandmother’s Italian cooking. He went on to tackle culinary school and followed it up by working with some of the industry’s biggest names—both domestically and abroad—while collecting techniques and finding his voice through flavors. When speaking, Chef Rossi conveys the passion he has for food, and that passion also comes across in the delicious food he prepares. A strong believer in the Confucius quote, “Choose a job you love and you will never have to work a day in your life,” Chef Rossi loves fresh, seasonal ingredients prepared to taste how nature intended. That’s why he loves The Ranch. Located in an industrial part of Anaheim just minutes from Disneyland, The Ranch Restaurant & Saloon is executing farm-to-table cuisine on another level thanks to The Edwards Ranch Estates’ bountiful and organically raised produce. Using their own farm as a supplier, Chef Rossi and his team can have ingredients picked at peak maturity and on a plate within hours. So much more than a meal, dining at The Ranch is a lesson in how food should taste. Coupled with a staggering wine list, craft cocktails made with ingredients sourced from the farm and whimsical desserts by Chef Rossi, it is hard to not be blown away. All it takes is one visit to The Ranch, and you’ll see this praise is well-deserved.

“I have about 600 cookbooks—I’m obsessed. I have a constant need to learn something new, but I rarely look at recipes. To me, it’s about flavor profiles and ingredients that are going together.” - CHEF MICHAEL ROSSI

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THE RANCH RESTAURANT & SALOON 1025 E Ball Rd Anaheim, CA 92805 714.817.4200 www.theranch.com

“I think it’s important when you take a bite that it hits everywhere on your palate. When somebody tastes the food at The Ranch, they get it.” - CHEF MICHAEL ROSSI

| OCTOBER 2015 | 53

“When we were growing up, my brother David and I played Little League and my mom and dad both worked, so we would just cook stuff. We’d be frying wontons and taquitos when we were 10 years old. When I found out there was something to do professionally with it, I was excited. We didn’t have the Food Network or the internet. It definitely wasn’t something that was ‘cool.’” - CHEF MICHAEL ROSSI

WELL-KNOWN CHEFS ROSSI HAS WORKED WITH: 1. Roy Yamaguchi of Roy’s Restaurant

2. Gino Angelini of Angelini Osteria

3. Susan Feniger and Mary Sue Milliken of Border Grill

CHEF ROSSI’S 4 RULES FOR COOKING: 1. Don’t be afraid of salt

2. Use fresh ingredients

3. Don’t overcook your meats or fish

4. Taste your food while cooking

Q: I see that you come from a large Italian family; did that contribute to you getting in the kitchen? Michael Rossi: Yeah, of course. I grew up with my dad. I was the oldest of six kids, my brother, sister and I being the oldest of the grandkids. Now there are 48 of us—24 grandchildren and 24 great-grandchildren. It sounds almost cliché, but on Sundays my grandma would have the church choir over, and she would have her family. Then as the grandchildren started coming, it was a given that Grandma would cook Sunday supper. There were the huge bowls of pasta, and she would start making pizzas. There would be like 30 pizzas coming out of the oven, and that’s just kind of how it was. It was always centered around family. Q: Did you always know you wanted to be a chef? MR: It was something I gravitated to and the weird part about it was I didn’t even know there was a such thing as a culinary school. When we were growing up, my brother David and I played Little League and my mom and dad both worked, so we would just cook stuff. We’d be frying wontons and taquitos when we were 10 years old. When I found out there was something to do professionally with it, I was excited. We didn’t have the Food Network or the internet. It definitely wasn’t something that was “cool.” Q: After finishing at the top of your class in culinary school, what led to your next move? MR: I wanted to learn about Asian cuisine and the whole Pacific Rim because I thought it was interesting, so I went to work at Roy’s. When I was working in Maui, we changed the menu every day. All the sauces would change with each fish; all that underlies would change with every sauce and fish. It would never be the same. It was like a vacation and it was the coolest place—this was like 1996, 1997. Roy was really hot at the time, and he was especially hot at this pan-Pacific fusion cuisine of mixing traditional French techniques with Asian ingredients. We would have people coming in four days in a row. Q: How did you make the jump to the Border Grill with Susan Feniger and Mary Sue Milliken? MR: I was accepted to another culinary school in Italy, so I came home but had around five months before I was leaving. So I drove up to Santa Monica, knocked on the front door and said, “I want to come work with you.” I had heard a lot about the restaurant and wanted to be a part of it. I worked the ceviche station and then the taco station, but I was the only white guy in the kitchen. I had to figure out how to get it done when even the tickets came in Spanish. It was pretty intense. Q: Sounds like it helped prepare you for dealing with more language barriers while you were abroad furthering your education at the Italian Culinary Institute for Foreigners. What was it like being a young American chef in Italy? MR: I was really lucky to have attended this chef school in Asti, Italy. After you go through the traditional, regional Italian cuisine book-type part of it you go on to an internship of sorts and work where they place you within the country. I asked to go to Southern Italy because I have some family that’s from the south, so I went to work in Pompeii, and it was like an eyeopener. I worked 60 days in a row. The restaurant itself was one of the only in Southern Italy with a Michelin star despite so much good cuisine. I thought

I was going back there for good. It was when I was there (the second time) that we received our second Michelin star. It was really cool, and that was the stepping stone after going to culinary school. Q: How do you balance creating seasonal menus that reflect your style while also staying true to the steakhouse fare that guests of The Ranch have come to love? MR: I would say we are an American regional cuisine restaurant that’s driven by the produce that’s available at our farm today. The hardest thing about being a chef and the easiest part of being a chef is showcasing product when it’s available and really using it when it’s the best. It’s hard when you have 600 pounds of tomatoes arrive on your doorstep, but the joy of using it all is in how you use it. The inspiration is always the product. Q: So you wouldn’t throw The Ranch into the category of steakhouses? MR: The interesting thing about it was when I came to The Ranch five years ago, it wasn’t defined. Andrew Edwards had a name—The Ranch Steakhouse & Saloon. He had already trademarked it and then we [Michael & David Rossi] sat down with him and we said we don’t know if we wanted do a steakhouse because we’re going to pigeon-hole ourselves. Ironically enough, we changed the name to “Restaurant” but everyone thinks we’re a steakhouse because we serve a lot of steaks. The Cowboy Ribeye was something that we talked about, and now we can’t even keep them in the house. Our servers don’t talk about it, they don’t try to sell you it, but we still serve a ton of them. It would blow you away.

MEMORY LANE: On his first day working at Border Grill for Food Network’s Too Hot Tamales, Rossi had to make 15 gallons of guacamole for their food truck. He still uses the same recipe 20 years later because it’s how guacamole should taste.

NATIVE KNOWLEDGE: Michael Rossi decided to attend the California Culinary Academy after visiting the San Francisco institution at 23 years old.

Q: Besides highlighting the amazing produce that is grown here, what else can guests anticipate when visiting The Ranch? MR: My brother David oversees the pastries, and he really does just about everything else, too. He does all the curing and smoking we do in the restaurant. We make our own bacon. We make our own pancetta. We make all our own sauces—like barbecue sauces and hot sauces. Everything that we can make from scratch we make. That’s kind of David’s focus. It’s made the journey a lot more fun because we do it together and we’ve both really geeked out on it. Q: How would you describe your leading style in the kitchen? MR: I hate to talk about myself this way, but I guess I’m a teacher with my staff. We have 1,000 tasting spoons in our kitchen, and if someone is tasting something, everybody comes over, grabs a spoon, tastes it, and then we talk about it. Does it need more acid? Does it have enough salt? Is there a balance? Is it hitting every part of your tongue? That’s the part of a restaurant you need to teach your people because you can’t cook everything and consistency is the hardest thing. Cooking is so unpredictable—like these tomatoes are amazing, but some days they’re not and you need to add a little more of something to balance it. That’s what cooking is all about—showcasing the product by letting it be itself, but also giving it other characters or roles in the show so it can be complete. Q: How do you know what the right ingredient is to take a recipe to the next level? Is it instinctual? MR: I have about 600 cookbooks—I’m obsessed. I have a constant need to learn something new, but I rarely look at recipes. To me, it’s about flavor profiles and ingredients that are going together. Q: How would you describe your food in 10 words or less? MR: Balance and layers of flavor. I think it’s important when you take a bite that it hits everywhere on your palate. When somebody tastes the food at The Ranch, they get it. They taste what we tried to have them taste. If I’m looking for balance and layers of flavor, I want you to taste it, too.

NORTH SHORE POKE CO. 214 Fifth St Huntington Beach, CA 92648 714.465.9011 www.northshorepokeco.com

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FISH O U T of

WATER CHEFS DO TUNA RIGHT AT THESE TOP OC SUSHI RESTAURANTS

WRITTEN BY: MARISSA WRIGHT PHOTOGRAPHED BY: SARAH NAIL

g There are over 27,000 species of fish in the world, but when it comes to consumption, one fish reigns as the world’s favorite: tuna. While the canned stuff probably helps skew the figures some, the versatility of this warm-blooded fish makes it easy to feature in seemingly endless ways. However, it may come as a surprise that traditional sushi didn’t include any of the eight species of tuna as an ingredient. Now all you have to do is look at all the different types of tuna most sushi restaurants feature to know our obsession with this fish goes beyond tuna salad sandwiches and niçoise salads. If you don’t know what all the fuss is about, you probably haven’t experienced all that tuna can be, which is why you should take a tour of Orange County’s best tuna dishes. We scoured our neighborhoods to find spots that will make you fall in love with this giant fish. Whether you’re a seafood aficionado or a sushi rookie there is a dish waiting to change your perspective and prove how satisfying tuna can be.

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MIZU SUSHI BAR & GRILL 2881 El Camino Real Tustin, CA 92782 714.730.0200 www.mizusbg.com

g HOW THEY DO THEIR TUNA: Every way imaginable. Getting its start in Silicon Valley, Mizu Sushi Bar & Grill has been delivering a fusion of Japanese and Korean cuisine since 2008. Still a newcomer to the Orange County food scene, the Tustin location is enormous with a large dining room, private dining room, sprawling sushi bar and patio with fire pits and heaters. The interior is designed around a water theme since mizu means water in Japanese. The design features clean, modern lines with a giant bar glowing blue, calling you to the large selection and inviting you to stay and watch the game a while. Despite the upscale environment, Mizu maintains a casual atmosphere while serving beautifully presented menu items. Mizu Sushi Bar & Grill offers a wide selection of salads, appetizers, traditional sushi and sashimi, classic and signature rolls, grill items, Korean BBQ and udon and ramen noodles. Feel like some toro sushi, tonkatsu ramen and KBBQ? Mizu Sushi has you covered. Their experienced chefs masterfully

THEIR SEASONED CHEFS MASTERFULLY TRANSITION FROM JAPANESE TO KOREAN WITHIN THE SAME TABLE AND THE RESULT IS A DINING EXPERIENCE UNAVAILABLE ANYWHERE ELSE.

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transition from Japanese to Korean within the same table and the result is a dining experience unavailable anywhere else. Unconventional rolls like the Yami Yamiâ&#x20AC;&#x201D;a deep fried yellowtail roll topped with tuna, salmon, spicy scallops, tobiko and a combination of unagi sauce, spicy mayo and green onion wasabi mayoâ&#x20AC;&#x201D;turn traditional sushi on its head and provide complex flavor experiences. Apart from sushi and signature rolls, Mizu also offers dishes such as Wagyu steak and will be adding new items to the menu this upcoming fall. Their tuna tartare starts off similar to other establishments but arrives at your table with a layer of black tobiko on top and a raw quail egg sitting in the center. The dish tastes as good as it is visually striking and this is true about most things on the menu. Knowing that presentation is almost as important as flavor, the chefs at Mizu approach each dish with precision and a soft artistic flair.

NATIVE KNOWLEDGE: g Happy hour at Mizu offers food and drinks for $3-$7, but make sure you are sitting in the right place, because happy hour is not offered throughout the entire restaurant. Also, while happy hour goes until 6:30 p.m. but will resume for Late Night Happy Hour between 9:00pmClose MondaySaturday.

NORTH SHORE POKE CO. 214 Fifth St Huntington Beach, CA 92648 714.465.9011 www.northshorepokeco.com

WITH SO MANY POTENTIAL COMBINATIONS, THERE IS A POKE FOR ANYONE.

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g HOW THEY DO THEIR TUNA: Hawaiian-style poke. Duh. Hawaiians have been making poke for longer than we know, but once upon a time the dish did not resemble the marinated fish salad we think of when we hear the term. Old school Hawaiian poke consisted of meat that had been cleaned and deboned served with sea salt, candlenut and seaweed. These days, Hawaiians and mainlanders mostly prepare this classic with ahi (yellowfin) tuna and flavor influences from Japan and other Asian cuisines, and North Shore Poke Co. is no different. After spending four years in Hawaii as an active member of the Coast Guard, Shawn Gole developed a serious case of poke addiction. All it took was a brief conversation with his dad and fellow poke enthusiast Mark Gole to decide they should start their own restaurant modeled after the poke stands around Hawaii. Landing a prime location near Main Street in Huntington Beach, NSPC opened its doors in 2012 and has

been dishing out personalized poke bowls ever since. While some restaurants adopt a onesize-fits-all approach to their poke recipe, NSPC believes in putting the power in the guest’s hands and offers eight housemade sauces, the option of white rice, brown rice or cucumbers as a base, and 10 different add-ins like avocado, mango and masago. With so many potential combinations, there is a poke for anyone. Despite allowing guests to fully customize their bowls, the service at NSPC is surprisingly quick so you won’t have to worry about waiting too long—they know you’re hungry. If you want to grab a seat, NSPC has a minimalistic dining area, but the spot was originally designed to be a grab ’n’ go restaurant. Makes sense, since the beach is steps away and what better way is there to enjoy a bowl of ahi poke than with the sand under your feet?

$ NATIVE KNOWLEDGE: g If you’re a serious poke lover (or don’t want to cook for an upcoming party), NSPC also offers poke by the pound at market price.

NATIVE KNOWLEDGE: g If you’re the type that can eat your body weight in sushi, visit Riptide on a Thursday night from 8 to 11 p.m. for their $20 all-youcan-eat special. And they have crazy drink specials on Thursdays like the $4 fireball, $4 large Japanese beers, $3 draft pints and $2 sake bombs. Make a reservation, though, because it can get very busy.

RIPTIDE ROCKIN’ SUSHI & TEPPAN GRILLS 27741 Crown Valley Pkwy, Ste 325 Mission Viejo, CA 92691 949.282.0182 Ext. 7 www.riptidesushi.com

g HOW THEY DO THEIR TUNA: Rolled like you’ve never seen. Riptide Rockin’ Sushi & Teppan Grills has called the Kaleidoscope home for several years now. In true teppan style, the food is delicious and the accompanying performance makes it dinner and a show. Different from other Japanese restaurants, Riptide has an extensive menu with options for people who don’t eat fish. While the burger is quite good, the true star of Riptide Rockin’ Sushi is just that—their rockin’ sushi. The lineup starts off standard with an assortment of sushi and sashimi options (fatty tuna, albacore, yellowtail, tuna tataki, etc.) and transitions into rolls by offering classics like spicy tuna and rainbow rolls. Riptide Sushi calls its riceless cucumber-wrapped roll the Shogun Warrior, but it’s hardly aggressive with its straightforward flavors. If the inventive ingredients and preparations weren’t catching your attention, surely the names of the signature rolls will. With rolls like the Screamin’ O’ Roll or the Sexy Mutha Cut Roll, they would be ordered even if their ingredients didn’t sound as awesome as their names imply. The Screamin’ O’ is tuna, freshwater eel, crab, cream cheese and avocado tempura fried

THE FUN NAMES AND LIGHTHEARTED ENVIRONMENT MAKE RIPTIDE A GREAT DESTINATION FOR GROUPS WHILE THE FOOD KEEPS EVERYONE HAPPY.

and topped with sauce—this roll earned the name. Hitting every delicious note, the Screamin’ O’ is sweet, salty, rich, creamy and crunchy at the same time. It’s almost sensory overload and then the Sexy Mutha roll is there to cool it off with shrimp tempura, avocado and sprouts rolled in soy paper and topped with spicy tuna, green onion, masago, sesame seeds and sauce. Equally tasty in different ways, the Sexy Mutha is a texture and flavor explosion. For those who want to go a little lighter or limit their rice intake, there is the Typhoon Tuna Salad—a mound of slightly spicy tuna, cucumbers, sprouts, green onions, avocado and masago served with rice and bibb lettuce to make your own lettuce wraps if you like. The fun names and lighthearted environment make Riptide a great destination for groups while the food keeps everyone happy. A sushi novice would enjoy rolls at Riptide Rockin’ Sushi while a more experienced diner could enjoy an assortment of traditional sushi. They even have a kids’ menu. Riptide Sushi puts the fun in Japanese dining and is the perfect solution to varied food preferences.

SUSHI ROKU 327 Newport Center Dr Newport Beach, CA 92660 949.706.3622 www.innovativedining.com/ restaurants/sushiroku

g HOW THEY DO THEIR TUNA: Bridging old school technique with new school flavors No stranger to the dining scene, Sushi Roku has been creating memorable culinary experiences for guests since they opened the doors to their first Los Angeles restaurant in 1997. Understanding that the ambiance is almost as important as the food itself, Sushi Roku created an inviting environment while highlighting the tasty masterpieces being constructed as guests watch. Since its inception, Sushi Roku has expanded to Santa Monica, Pasadena, Las Vegas and Scottsdale, and continues to bolster the reputation of excellence and innovative cuisine that had Orange County locals rejoicing at the news that Fashion Island would be home to the latest expansion. The Newport Beach location appears deceptively small and upon entering the venue presents a clean, contemporary design with bonsai trees, rich wood tables and a neutral color palette. The modern decor transforms the space from bright and airy during the day to posh and sophisticated as the sun goes down—guaranteed to impress a date or act as the perfect backdrop to an upscale night out with friends. While the menu has moved away from classic preparations in favor of a more avantgarde approach to Japanese fare, the precision and respect of traditional cooking practices remains the foundation for Sushi Roku’s brand of culinary art. You will discover that delivering edible works of art with surprising nontraditional ingredients

IF YOU CAN ONLY SPLURGE ON ONE THING, TREAT YOURSELF TO SOME TORO (TUNA BELLY) SASHIMI.

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is nothing new to the chefs of Sushi Roku, but your taste buds might throw you a party after you treat them to this dining experience. Inventive plates like the tuna beet carpaccio, featuring thinly sliced bigeye tuna, paper-thin shaved rainbow beets, a touch of feta cheese and a yuzu miso pair ingredients that sound like they shouldn’t work together but in reality harmonize in ways you couldn’t imagine. Their tuna tartare only resembles the traditional dish in name. Sushi Roku opts for a deconstructed approach, presenting chunks of bigeye tuna kissed with a soy truffle sauce and then topped with their yuzu guacamole and shaved white truffles. Even classic gyozas get a facelift from Sushi Roku and are filled with Wagyu beef. These are not your average Japanese potstickers and should not be missed. If you are into a simpler flavor profile or more of a traditional Japanese dining experience, there is still plenty for you to enjoy as well. They have all of the usual characters for sushi and sashimi in addition to a small selection of classic rolls available as cut or hand rolls, and Sushi Roku’s signature rolls like the Katana roll that features three types of tuna—spicy tuna, tuna and yellowtail—with shrimp tempura. If you can only splurge on one thing, treat yourself to some toro (tuna belly) sashimi. Reasonably priced at $36, toro sashimi is like the Kobe beef of sushi and quite literally melts in your mouth.

NATIVE KNOWLEDGE: g As Newport’s latest hot spot, the people watching is incredible at Sushi Roku. Dress to impress and enjoy a cocktail.

SAN SHI GO 205 Main St Newport Beach, CA 92661 949.673.3724 www.okidoki345.com

NATIVE KNOWLEDGE: g Located deep on the Balboa Peninsula, parking can be a nightmare during the summer and on weekends. A little forethought can be the difference between starting your dinner relaxed or deeply annoyed. Also, San Shi Go makes ice cream in house for dessert. Ask about their current flavors and save room—the ice cream is that good!

g HOW THEY DO THEIR TUNA: By the book. You won’t see much fusion or modern takes when dining at San Shi Go in Newport Beach. Their chefs are classically trained in Japanese cuisine and they stick to what they’re good at— creating subtly complex dishes to delight your taste buds. Open only for dinner, San Shi Go is a fine dining approach and the prices reflect that. Dinner entrées are served à la carte and range from $14-$40 while appetizers will run $5-$14 if you want to build your own meals for the night. Adventurous diners can enjoy monkfish liver pâté (made in house by their expert chefs) or some sautéed baby abalone. Less daring eaters will love their homemade pork dumplings and spicy tuna over crispy rice. If you are looking for sushi, San Shi Go serves up classic rolls and preparations from fish flown in daily from Japan and other parts of the world, but you won’t find a menu for complicated rolls with sauces galore. Their tuna varieties are presented in nigiri form over a small portion of rice, or in sashimi form. They don’t need any soy, so don’t drown your fish. The only way to get a crazy roll is if it’s part of their prix fixe-style omakase. Thankfully, this is where San Shi Go really shines. Their omakase, or chef’s choice, is boasted to be the only true omakase available in Orange County. The omakase gives you the choice of a five- or eight-course meal that will be created by your dedicated chef with the finest ingredients. Not only is the food exquisite in presentation and taste, but you have the luxury of truly relaxing through your meal and being able to give your attention to whomever you’re dining with instead of planning out your courses. Picky eaters should steer clear of the omakase, though. The chefs don’t do substitutions. If you aren’t too intimidated to take the plunge into an omakase experience, a unique and surprising meal awaits you. The servers aim to please and provide an educational experience, too, but traditional Japanese dining does come with some firm rules so extending some understanding to the staff while they guide you through your evening will take you a long way. While San Shi Go would be a fun time for a large gathering, the charm is best enjoyed by couples and small groups. Host your birthday dinner at a different venue, but have your honey bring you here when you want to be pampered.

THEIR OMAKASE, OR CHEF’S CHOICE, IS BOASTED TO BE THE ONLY TRUE OMAKASE AVAILABLE IN ORANGE COUNTY.

Our Eye is on the

SPARROW We Take a Peak Inside the Creative Drink Styling at One of OC’s Best New Restaurants

WRITTEN BY: CHRISTINE WILLIAMSON PHOTOGRAPHED BY: NOBLE ANDREWS

THE EXPER T

CORBIN BROWN Bar Manager, Little Sparrow

Favorite Fall Cocktail: Eastern Apple

Little Sparrow is Santa Ana’s neighborhood bistro. Located in the burgeoning (and gentrifying) historic Downtown neighborhood, this small but substantial restaurant houses one of Orange County’s best cocktail bars. As participators in this year’s Negroni Week, (a worldwide celebration in effort to raise money for charitable causes) Little Sparrow’s Corbin Brown took the industry by storm with his Negroni Snow Cone. This tasty take on the classic cocktail won him the People’s Choice Award for the Best Negroni, and a trip to this summer’s Tales of the Cocktail, the world’s premier cocktail event.

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“At first, people were telling me I was in the lead, and I was just like, ‘Shut up, we’re just trying to have a good time!’” – Corbin Brown

LITTLE SPARROW 300 N Main St Santa Ana, CA 92701 714.265.7640 www.littlesparrowcafe.com | OCTOBER 2015 | 77

Hi Corbin! Tell us a little about yourself. Corbin Brown: I’m 24 years old, and I’ve been bartending full time for three years. I used to bar-back before that. I started in dive bars; I fell in love with all of the different spirits and different flavors. After the dives, I started working at a really nice hotel in Dana Point where I learned a lot; from there I went to this really nice beer bar. I continued to teach myself and meet different people in the industry who could mentor me. Q: Little Sparrow is as well-known for its cocktail program as it is for awardwinning food. What inspires the cocktail menu here? CB: A lot of it has to do with what our chef’s doing. I see what he’s doing, and I want to keep up with him to keep everything on the same level with the drinks and the food—that is the most enjoyable experience. It’s very seasonal here, and we do drink specials daily. On the menu you’ll see a lot of modern classics. Q: Let’s say it’s Friday night and a first-timer walks in. What do you recommend? CB: First cocktail of the night? I’d probably do our Baby’s First Bourbon, or a Green Card, depending on if you like whiskey, tequila or agave spirits. Q: Do you make your own mixers? CB: Yes, everything we do is in house. We make all of our juices fresh daily as well as our cordials. Q: This year Little Sparrow was featured on Bravo’s Best New Restaurant—how were things in the restaurant after the premiere of the show? CB: It was crazy. We got hit every night with people wanting to have every

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experience possible. They wanted to try all of our drinks and all of our food. A lot of people came in and were looking to try something new. Even “that person” who only drinks vodka was thinking outside of the box and open to experiencing new things—it was awesome. Q: Was this your first year participating in Negroni Week? CB: It was. Q: What exactly is a Negroni? CB: It’s one of the easiest drinks—it’s three ingredients: equal parts gin, sweet vermouth and Campari. Q: This June you won the People’s Choice Award for Best Negroni because of your Negroni Snow Cone. What inspired this recipe? CB: For the contest it starts out with two sponsored brands. We had to use Damrak Gin and Carpano Antica Formula Sweet Vermouth. Traditionally, you would just add Campari and that would be it, but for the contest we expanded the recipe and got creative. I wanted to make something fun, and what’s more fun than a tiki drink? It was hot, so the crushed ice was nice, and what I did was add a little bit of lemon, cinnamon and some tiki bitters to bring out some extra flavors. Q: How did it feel to win the award? CB: The contest was crazy. There were about eight other bars in Orange County and Long Beach, and I was competing against a lot of people I’ve looked up to in the industry. At first, people were telling me I was in the lead, and I was just like,

“I love the balance it takes to make a great cocktail then handing it to somebody and seeing them appreciate it. I also love being able to give somebody a new experience.” – Corbin Brown

“Shut up, we’re just trying to have a good time!” There was a tie for second place, and then they announced that we won. It was kind of surreal. There were a lot of hugs; it was awesome and intense with everyone there supporting us. Q: Congratulations! Along with your award, you’ve won a trip to Tales of The Cocktail, the world's premier cocktail festival. Tell us about that. CB: It’s a weeklong event all over New Orleans. They pretty much take over the French Quarter; they have seminars, classes, competitions and guest bartending spots. I’ve never been to New Orleans, and I’ve always wanted to go to this event. Now I get to go, meet a bunch of new people and try new things. I’m super excited. Q: What charity did Little Sparrow sponsor for Negroni Week? CB: The Downtown Santa Ana Farmers’ Market, which we are close with as they tie us into being local and sustainable. Q: What are your plans for the future? CB: I want to stay here for a while. Everyone is super rad, and I have a lot of creative control and freedom. Eventually, I’d like to move up in the industry and work for a specific brand as an ambassador. My ideal brand to work with would be Fernet-Branca. Q: Are there any ingredients or concoctions that you’ve attempted but just didn’t work out? What would you consider your biggest fail? CB: A Duck Fat Washed Gin. That’s when you heat up the fat and infuse it in the gin, but then you take all the fat back out so it just leaves the flavors. It turned out horrible. I over infused it, and it came out way too savory.

NATIVE KNOWLEDGE: Little Sparrow is now open for weekday lunch. Just enter through the cocktail lounge, or stop by for their new happy hour 3–6 p.m. Wednesday through Sunday.

BROWN’S FAVORITE PLACES TO WET HIS WHISTLE: 1. Broadway 2. 320 Main 3. Boathouse Collective 4. Social 5. The Exhibition Room

FAVORITE CLASSIC COCKTAIL: Hanky Panky: It’s similar to a Negroni, but it’s equal parts gin and sweet vermouth with a little bit of fernet.

“A lot of people came in and were looking to try something new. Even ‘that person’ who only drinks vodka was thinking outside of the box and open to experiencing new things—it was awesome.” – Corbin Brown

Q: What kind of cocktails can we see coming to Little Sparrow’s menu this fall? CB: Stir drinks, a lot of whiskey and gin. You’ll always see a lot of fresh, seasonal herbs. Q: What do you love the most about making cocktails? CB: I love the balance it takes to make a great cocktail, then handing it to somebody and seeing them appreciate it. I also love being able to give somebody a new experience. So many times people will say, “I’ve never tasted anything like this before!” Q: In your opinion, what’s the most overrated craft cocktail? CB: Anything with the word mule after it.

SOCIAL 512 W 19th St Costa Mesa, CA 92627 949.642.2425 www.socialcostamesa.com

WANNA

SPOON? FIVE

DRINKS IN ORANGE COUNTY THAT REQUIRE MORE THAN A STRAW TO FINISH

WRITTEN BY: DIONNE EVANS PHOTOGRAPHED BY: CAROLINE CHAMBERS

Ò You won’t find a lack of creativity in the food and drink world of Orange County. There’s always a new twist on something, and that trend will likely continue. Currently, there’s been an uptick of bars and restaurants finding inspiration from much-loved food items and creating unique drinks. Everybody loves the familiar, but they want to try something new, too. That’s why these drinks from local bars and cafés are so great. They take the familiar and put a new spin on it to make drinks you won’t forget. Haven Gastropub’s PB&J Float, Ramos House’s Scotch Quail Egg Bloody Mary, Vitaly’s Affogato, Social’s Negroni Float and ARC Restaurant Food & Libations’ Piña Colada are all derived from everyday treats, but taken to the next level. The food-inspired drinks I tried at each place showed me what a little creativity can do to transform something we already love into something we’ve never experienced but love just as much. The stories behind the drinks are just as interesting as their delicious outcomes. For a charity event during National Peanut Butter Lovers’ Month, the PB&J Float was made; the Scotch Quail Egg Bloody Mary was created to be the best-tasting hangover cure possible. The affogato is a traditional Italian treat mixing espresson and vanilla ice cream, but at Vitaly you can substitute any of their many gelato flavors. The Negroni Float was thought up for Negroni Week, which is also a charity event. Lastly, the Piña Colada at ARC Restaurant Food & Libations is a fresh take on a standing classic. Read on for the full stories on the drinks and their creators.

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PEANUT BUTTER JELLY TIME Ò A HAPPY HAVEN FOR COMFORT FOOD TURNED DRINK

HAVEN GASTROPUB 190 South Glassell St Orange, CA 92866 714.221.0680 www.havengastropub.com

Haven Gastropub in Orange fits the London gastropub theme to a T. It has a rustic feel, and the dim lighting, yellow and maroon painted walls and copper menus remind me a little of my high school visit to Medieval Times. It also looks like it belongs in its neighborhood of Old Towne Orange, a.k.a. the antique capital of Southern California. The antique, Victorian-esque black chandeliers and the wooden shield with an insignia, similar to that of the pub’s, were both found at one of the neighboring antique stores. Haven’s logo is a lion wielding a knife and fork, and while they got their inspiration from the London gastropub scene, they take cues from both European and American comfort food. While there, I spoke to partners Wil Dee, who’s also the beverage director, and Greg Daniels, who serves as Haven’s executive chef.

butter ice cream and I paired it with this blueberry sour to make it fantastic. We specialize in comfort food and there’s nothing more comforting than this.” Not only is it comfort food, but it matches the gastropub identity. Dee says, “Our menu focuses on gourmet comfort food, and many of the dishes feature a worldly spin on American classics. Here, we present our take on the very American PB&J.”

The two told me a little bit about their PB&J Float, as I waited with anticipation to try it. The drink itself consists of housemade Reese’s Peanut Butter ice cream and a blueberry sour ale from Cascade Brewery. It made its way onto Haven’s menu last year during National Peanut Butter Lover’s Month in November. The restaurant donated $1 from the sale of each drink to Stop SAM, a nonprofit dedicated to fighting Severe Acute Malnutrition. The recipe was slightly different when the drink was first created for the fundraising event. “As far as development goes,” Dee tells me, “Chef Craig Brady (Haven’s chef de cuisine) crafted the peanut

Other than the PB&J Float, which is offered for a limited time during the year, there are currently no other drinks on the bar menu that are inspired by food. However, the partners reveal that there is a chance that there may be some additional specials in the future since creativity is a big part of Haven’s success. “Creativity is the foundation and backbone of our menu,” Dee explains. “Without creativity, you’re just like everybody else. We continue to push the envelope with ingredients, technique and executing our menus consistently.”

I ask what menu item goes well with the PB&J Float. Both partners agree that because it is a dessert, it can stand out on its own. “It’s a food and beer pairing in a glass,” Chef Daniels explains. When it’s finally time for me to taste the float, I immediately love the ice cream. It’s very creamy, and when I take a big spoonful out, the blueberry ale complements it well. On its own, the ale is too tart and bitter for me, but with the ice cream, it’s toned down and tastes delicious.

“WITHOUT CREATIVITY, YOU’RE JUST LIKE EVERYBODY ELSE. WE CONTINUE TO PUSH THE ENVELOPE WITH INGREDIENTS, TECHNIQUE AND EXECUTING OUR MENUS CONSISTENTLY.” – WIL DEE

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HAVEN GASTROPUB’S MOST POPULAR DRINKS: 1. Moscow Mule 2. Old Fashioned 3. Whiskey Sour 4. Peaches O’Houlahan 5. Pappy Van Winkle Family Reserve 15 Year served neat

HOW HAVEN GETS INVOLVED IN THE LOCAL COMMUNITY: 1. March of Dimes (two annual events: March for Babies and Signature Chef’s Auction) 2. Anaheim Ducks Foundation (annual Dux in Tux event) 3. Share Our Strength— No Kid Hungry (annual Taste of the Nation event at the Montage Laguna) 4. Chapman University, Orange Chamber of Commerce, and other local groups in our community of Orange 5. The Ecology Center, Manassero Farms, and other sustainabilityrelated groups that help make an impact to preserve our future

NATIVE KNOWLEDGE: Ò Many of the gastropub’s clientele are students from Chapman University.

THE HOUSE OF ( BLOODY ) MARY Ò BRUNCH SERVED SUNNY-SIDE UP

THE RAMOS HOUSE CAFE 31752 Los Rios St San Juan Capistrano, CA 92675 949.443.1342 www.ramoshouse.com

Q’S FAVORITE THINGS TO EAT FOR BREAKFAST: 1. Caviar blini with crème fraîche 2. Cereal

Q’S FAVORITE DRINKS TO HAVE WITH BREAKFAST: 1. Vodka 2. Irish coffee 3. The Scotch Quail Egg Bloody Mary

NATIVE KNOWLEDGE: Ò The menu of The Ramos

House Cafe is based on what ingredients grow in the nearby area. “I built the menu around ingredients. I set out to make an American menu. I used predominately indigenous ingredients. I tried to represent what was here in this valley, and I tried to stay true to what’s indigenous to America. Almost everything is organic, locally grown, seasonal, the eggs are cage-free, any catch-phrase you can use,” explains Humphreys.

MIND YOUR MANNERS: Ò Kids are allowed to dine

at The Ramos House Cafe, but that doesn’t make it a family-friendly restaurant. Humphreys insists kids are well-behaved—it’s his home, after all.

John Q. Humphreys, or just “Q,” as he prefers, is the owner and resident of The Ramos House Cafe. He fits in well with the historic neighborhood he lives and works in but is not actually from there. He was working as a night-time chef in New York City when he decided he needed a change of pace and a new place to live. He found his home in the heart of the Los Rios Historical District in San Juan Capistrano. In 1994, he opened The Ramos House Cafe. Humphreys calls the cafe his home and sleeps in the bedroom inside the house. He tells me an interesting story about the cellar underneath his bedroom, which was once just a room with a cot that was used as a hideout for an infamous train robber. At the back of the house is a commercial kitchen and on the outside is the seating area, where the guests enjoy their meals. The cafe is open from 8:30 a.m. to 3 p.m. every day and serves only breakfast and brunch menu items. Ironically, Humphreys doesn’t actually like breakfast and his morning meal usually consists of nothing more than a cocktail like the Scotch Quail Egg Bloody Mary I’ve come to try. While we talk at the house, the outdoor and patio seating areas are full of customers. The historical home has an old-time feel with a black and white portrait and old paintings on the walls. A gun is on the wall of the office, a guitar leans up against the corner and a wiry metal cat holding out matchboxes is on the coffee table. The cafe itself is decorated with plants, burlap tablecloths and Smith & Hawken dining chairs. Humphreys fits in with the style of the cafe, wearing blue jeans, a white T-shirt and a boater hat. The handcrafted Scotch Quail Egg Bloody Mary differs from its namesake and boasts a Scotch quail egg wrapped in meat, mustard, pickled green beans and crab legs. Humphreys tells me, “I invented that drink on New Year’s Day 20 years ago. All my cooks and I had hangovers, and we set out to make the world’s best Bloody Mary. I think we nailed it.” When I sample the drink, I notice it’s not as spicy as the usual Bloody Mary, and the pickled green beans add flavor. It’s sweeter than I expected and the fresh crab leg it’s paired with is delicious. Humphreys accounts his business’s success to hard work. “Like I said, I live here. I care about the people who work here. It’s my home, so there’s more care involved than other places. It’s pride of ownership.” When I leave, there’s still a line to get in, and I hear one customer gushing about how much she loves the place.

ESPRESSO YOURSELF Ò VITALY’S NEW TAKE ON A TRADITIONAL ITALIAN TREAT

COCCHI’S 5 FAVORITE ITALIAN DRINKS:

VITALY 2937 Bristol St Costa Mesa, CA 92626 714.662.5500 www.vitaly.net

Maurizio and Barbara Cocchi, owners of Costa Mesa’s Vitaly Caffe, have a unique advantage over their competitors—they learned how to make all of their specialties in Italy while living there for decades. They also went to Gelato University and attended the only true Piadina master’s program in the Emilia-Romagna hills. The school is near their hometown of Bologna, Italy, and it teaches students how to make gelato—Italy’s creamy answer to ice cream. The Italian couple is extremely friendly and says hello to almost every customer that comes in. I’m excited to try the cafe’s take on the affogato, an Italian drink made by pouring espresso onto gelato. The cafe is unique; you can feel it the second you walk in. “Everything we do is authentic Italian because we are authentic Italian,” Maurizio says. He continues, in his charming accent, “For example, our coffee is imported from Italy, the best in Bologna for three generations. Their roasting technique is totally different from American espresso. Our menu consists of top-of-the-line Italian ingredients and equipment. Both Barbara and I graduated from gelato school in Bologna called Gelato University. We are the first restaurant that brought California the Piadina flatbread, which is the real and authentic flatbread originating from Emilia e Romagna hills. Somebody else tried to copy it, but it wasn’t the real one. But we are proud to say people copy us,” Cocchi tells me. Cocchi is very proud of his cafe and what

it produces, the locals are what make it so special for him. “They give compliments. That’s one of the best parts of owning a restaurant. The biggest compliment for me has been when people say, ‘Thank you for doing this in Orange County and thank you for bringing us these products.’” As he’s talking, a long-time customer walks in. She’s from the East Coast, where she says she was “spoiled with good gelato” and mentions that she’s so happy she was able to find a place like Vitaly. She loves the place so much that her birthday party was held in the space just in front of the cafe. “You have to try their fettuccine with porcini mushrooms from Italy,” she gushes. After she leaves, Cocchi continues, “We are the first real Italians to bring real Italian gelato to Orange County. Our pasta bolognese—there’s nothing like ours. We do as much as possible from scratch, and we don’t buy anything pre-made. Fresh produce is delivered every day. The only things we import (from Italy) are the things that are impossible to find here.” Before I try the affogato, I try a couple of different flavors of gelato Vitaly offers, like mint topped with chocolate and espresso gelato. Both are rich, creamy and delicious. For my affogato, I choose the hazelnut—amazing. The espresso and gelato together make for a delicious pairing. I’m tempted to try more but am sadly too full to shovel down anything else.

“EVERYTHING WE DO IS AUTHENTIC ITALIAN BECAUSE WE ARE AUTHENTIC ITALIAN.” – MAURIZIO COCCHI

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1. Espresso 2. Lambrusco (rare Italian wine Vitaly carries) 3. Chinotto 4. Peach Bellini 5. San Pellegrino soda

COCCHI’S 3 FAVORITE THINGS ABOUT HIS JOB: 1. The customers 2. Food art/creativity 3. Every day is different

NATIVE KNOWLEDGE: Ò A portable gelato case was delivered to Vitaly so the gelato will be more accessible to locals.

SNOW DAY Ò A CLASSIC COCKTAIL TAKES A CREATIVE CURVE

SOCIAL 512 W 19th St Costa Mesa, CA 92627 949.642.2425 www.socialcostamesa.com

The sign at the door of Social in Costa Mesa says “Welcome Home.” When I walk into the dimly lit space, Outkast is playing on the speakers, and a group of bearded, tattooed men are gathered at the bar. One of them is Mike West, Social’s bar director. When he approaches, he mentions he’ll be the one making my Negroni float. The drink, not surprisingly, was created during Negroni Week, when bars across America choose a charity to donate proceeds to. A Negroni is usually a bitter Italian cocktail meant for opening up the palette, but West says, “I wanted to do a different Negroni and recreate it in a dessert form. I wanted to get a little more creative with the cocktail.” The Negroni float consists of Campari ice cream, Punt e Mes, The Botanist gin and Regan’s Orange Bitters whipped cream. Though it was featured on the menu only during Negroni Week, customers can still order the drink when visiting Social. West became a mixologist when he saw people becoming more aware of what they put into their bodies. He thought there was a lack of what he now does as a mixologist in Orange County. When asked why he started Social, West responds, “I enjoy creating. Social provides me the opportunity and foundation to push off and take it to the next level.” When my drink is ready, I expect it to either be too bitter or too sweet, but it has a nice balance of flavor. I love the orange bitters whipped cream and keep spooning it off the top, wanting more. West tells me, “I think incorporating drinks into a float or ice cream appeals to anyone of any age or gender.” Although the bar at Social doesn’t specialize in dessert cocktails, they’re looking to add more. By this October, you can expect to see their new popsicle cocktails on the menu. Already on the menu are the Oaxaca King, which is a drink reminiscent of Mexican candy, and the B Rabbit, a play on the White Negroni and topped with a baby carrot. One thing I notice about the menu is that a lot of the drinks have fun names. For example, there’s the Sage Against The Machine, Swipe Right and the Rent Check. “We’re always trying to collaborate and bounce ideas off each other,” West proudly says. “We have a mutual respect for food and drinks—not just what we put into a cocktail.”

“I ENJOY CREATING. SOCIAL PROVIDES ME THE OPPORTUNITY AND FOUNDATION TO PUSH OFF AND TAKE IT TO THE NEXT LEVEL.” – MIKE WEST

WEST’S 5 FAVORITE DRINKS TO MAKE: 1. Old Fashioned 2. Sazerac 3. Martinez 4. Boston Sour 5. Any drink that wows the customer

WEST’S DRINK RECIPES TO MAKE AT HOME: 1. Old Fashioned: • Ounce of Bourbon • Ounce of rye whiskey • 1/8-ounce rye sugar • 2 dashes of Angostura bitters • 1 dash orange bitters • Stir 10 seconds and serve with large ice cubes 2. Tom Collins: • 2 ounces spirit of your choice • 3/4-ounce fresh lemon juice • 1/2 ounce of sugar (can swap out for juice) • Shake with ice and top with soda

NATIVE KNOWLEDGE: Ò Social is very community-oriented as they like to promote local artists and musicians.

A LOTTA COLADA KOIRE ROGERS’ FAVORITE DRINKS TO MAKE AT ARC:

Ò A FULL TASTE OF SUMMER

1. Cigarettes & Coffee (rye, smoke, coffee) 2. Three’s Company (stirred bourbon drink with sherry and Gran Classico) 3. Margaritas 4. Grappa Sour (Muscat Grappa, thyme, strawberries, Champagne) 5. Tri-Lambda (Mezcal, Mastiha, dill, pineapple)

ARC’S CUSTOMER FAVORITES: 1. Hyland Old Fashioned (made with scotch, black walnut and bitters) 2. Duck breast (served with mushroom, hash and cream)

NATIVE KNOWLEDGE: Ò ARC likes to be involved with local charities like SOS Wild & Crazy Taco Night and Bobby Navarro’s Pig Out event.

ARC 3321 Hyland Ave Costa Mesa, CA 92626 949.500.5561 www.arcrestaurant.com

Like all of their other drinks and food items, ARC in Costa Mesa makes their piña colada with fresh ingredients. The drink is made with aged rum, coconut milk, lime juice, fresh pineapple juice and orgeat and is served in a coconut you can eat when you’re done drinking. ARC’s Bar Chef Koire Rogers, who came up with the refreshing drink, says it is a great choice for the summer and is a top choice for customers. Though a piña colada is more of a tiki-style drink, it fits in at ARC where they specialize in serving classic drinks made with fresh ingredients. It’s not actually on ARC’s menu, but roughly five or six people order it daily. Noah Blom, ARC’s executive chef, is one of Rogers’ best friends. The two had always wanted to do something together, and when the timing was right, they started working together at ARC. Both were there during the restaurant and bar’s inception. At the time, Rogers was working at Five

Crowns in Corona del Mar, and he says the opportunity to come over to ARC came at the right time. ARC’s website describes the bar’s drinks as tapping into a simpler era. Rogers says, “We stick to fewer ingredients and let all the flavors stand out on their own. We’re not into using a bunch of ingredients. We keep it simple, keep everything fresh and try not to make it too complicated. We don’t do infusion drinks or anything like that. We use unique ingredients, but not a whole bunch of random things put together.” This technique has won over customers and keeps them coming back. “We’ve got a good response from the locals,” Rogers says “We’re really busy during the week. We have diners who come in multiple days a week all of the time.” Consistency is one of the contributing factors as to why customers remain loyal to ARC. Also, the bitters, syrups and sodas are all made in house, and they juice everything fresh daily.

“WE STICK TO FEWER INGREDIENTS AND LET ALL THE FLAVORS STAND OUT ON THEIR OWN. WE’RE NOT INTO USING A BUNCH OF INGREDIENTS. WE KEEP IT SIMPLE, KEEP EVERYTHING FRESH AND TRY NOT TO MAKE IT TOO COMPLICATED.” – KOIRE ROGERS

PHOTO BY: Josie Gonzales

style

/beauty

October 2015

96 STYLE EXPERT Nicole Pollard Assembles Seamless Style at South Coast Plaza

104 LOCALE LOOKS Step Outside the Box and Celebrate Your Wedding Day at One of These Three Unique Venues

114 COVER GIRL STORY Bravo Initiates Meghan King Edmonds as the Newest Member to the ‘Housewives Club’

123 BEAUTY EXPERTS Five Medical Professionals Teach us the Importance of Appearance and Confidence

104 LOCALE LOOKS Knot Your Average Ever After

132 FASHION SPREAD A Look into Living the Millionaire Lifestyle, From Home to Handbag

142 THAT’S WHAT SHE SAID

THE CONDOR’S NEST RANCH 37537 Magee Rd Pala, CA 92059 949.290.6088 www.thecondorsnestranch.net

Find the Best Bites, Sips, Treats and Tips for Your Trip to the Anaheim Packing District

OCTOBER 2015

Material GIRL

Tailor -Made Style with Nicole Pollard

WRITTEN BY: MARIE SPADA MAKEUP & HAIR BY: SONIA RESHETNIKOVA

THE EXPER T

NICOLE POLLARD Owner/Founder/CEO/Stylist, LalaLuxe

Fun Fact: Nicole takes clients on shopping tours—complete with Champagne

It is not every day that you get to meet someone who works with everyone from the girl next door to international royal families. Nicole Pollard is a Los Angeles-based stylist who has made a name for herself, blazing a trail through the styling world over the last decade. There is no end for her or her firm, LalaLuxe, in sight. She does everything from sweet 16 shopping parties to styling the inside of private jets and yachts, yet has remained one of the most fun, down-toearth people you’ll ever meet. She has taken her love of shopping and undeniable ability to connect with people and used it to give her clients the most luxurious styling experience with top-notch customer service. Her client list is both extensive and impressive, and it’s no wonder why Nicole Pollard is the true queen bee of style.

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LALALUXE 800.261.0429 www.lalaluxe.com SAKS FIFTH AVENUE SOUTH COAST PLAZA 3333 Bristol St Costa Mesa, CA 92626 714.540.3233 www.saksfifthavenue.com

“I tell my clients to break the rules, follow their own trends and create a style that is truly theirs. Great style gives a confidence that cannot be bought.” — NICOLE POLLARD

APPAREL & ACCESSORIES PROVIDED BY: Saks Fifth Avenue - South Coast Plaza www.saksfifthavenue.com

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really lucky opportunity because the school that I worked for had a lot of high-profile parents who became my first clients, like Marcia Cross. I was able to have a client roster from behind the desk of a preschool. My first clients were people like the owners of Lionsgate’s wives and people I probably wouldn’t otherwise have access to as a new stylist. Q: How long have you been working as a stylist? NP: It will be 10 years in July! Q: At what point did you know styling was for you? NP: I think I’ve always been so influenced by art in general—whether it’s the interior of a home, a piece in a museum or my grandmother’s clothes. I come from a very artistic and creative family, and my mom is an artist, so it’s just in my nature. “Do what you’re good at” is how I live my life; I can’t do my own bookkeeping, but I can style anybody! Q: What services do you offer to those looking for a personal stylist? NP: Our firm is really versatile. We obviously offer personal styling and we do sourcing, which is cool. We help clients get hard-to-find items, such as over half a million dollar watches and the rarest Hermès bags. We do shopping tours where we take people to places like South Coast Plaza and work with the stores to have their clothes available, their size in the fitting room and Champagne among other special treats in the stores. We also do fun excursions—teens love this. We’ve had a lot of fun on spring break and sweet sixteens, doing that sort of thing. We also really go into people’s lives and help them curate their style from their own wardrobe to the interior of their private jets. We purchased a lot of the interior decor here at South Coast Plaza. Q: So you offer interior design services as well? NP: Mostly for yacht and aviation, which is so much fun. It’s light; there’s only so much you can do, but who knew Loro Piana does upholstery for private jets? How cool! So it translates from one thing to another. We start in someone’s closet—I think that is the most intimate place you can be with somebody because it doesn’t matter who the client is. When they have their clothes off, they’re all the same—everyone has the same insecurities. Q: What do you find to be the most vulnerable thing about styling someone’s wardrobe? NP: There are pieces from every season of someone's life, from the highs and the lows. There are pieces from the family that is no longer around and pieces from divorces and graduations. A wardrobe tells such a story of who someone is. When you go in there, you can't be like, “Oh, this looks good; this doesn’t look good,” you’re kind of in the patchwork of their life, so to speak. You’re in there with every emotion and every good and bad experience they’ve had. I have clients who just want to have fun, and I have clients who want to change—it’s so incredible to be able to create change in someone’s life when they are stuck.

Q: HOW DID YOU GET YOUR START AS A personal stylist? Nicole Pollard: Funny you should ask! I grew up in a family that was very artistic, and my grandmother loved fashion. She was a divorced woman in a time when people didn't get divorced and women didn’t work. Because she had to work, she never really got to fulfill her love for fashion. As a child, she would take me shopping at Loehmann’s and various other places, then she would teach me things. She would say, “Oh, this is gabardine," "This is 100 percent cashmere," and "This is what a hem should look like.” Then, in my early 20s, I was working in a movie studio and didn’t know what I wanted to do in life. I went to work at a school and realized I didn’t love that, but what I did love was summer vacation. I spent my summers traveling the world, specifically through Europe. I shopped my way through every city. After a few years of blowing a month’s salary at Roberto Cavalli, I came back and decided that I needed to work in the world of shopping and fashion. I came home and told my friend my idea and she was like, “Nicole, you’re from LA and know it like the back of your hand. Why don’t you just do shopping trips in LA?” and it was one of those “Oh, yeah!” moments. I had a

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1. Just because it looks good on the runway doesn’t mean it’s right for you. You have to look at your body type, coloring, proportion and do what’s best for your body, even if it means passing on some of the season’s hottest trends.

Q: Who is your go-to for style advice? NP: My mom, because she’s the only one who is honest. I went wedding dress shopping with her last year when I got married, and she’s the only person who would say, “You know, that dress makes your hips look big!” She also has great taste. Q: How do you work with South Coast Plaza to create an elite experience for your clients? NP: Well, South Coast Plaza in itself is an elite experience. It’s really unlike any other. They have the Access Suite that is available to my clients and me; they help me foster relationships with every brand they have here. They’ve gone so far as to take my call on Christmas Eve when I had a royal family coming in and I might need them to open the shopping destination up for them on Christmas Day. They really just bend over backward. On top of that, they have curated the best stores in the world. On the West Coast, they are the best shopping destination, hands down. But to tell you the truth, I haven’t been anywhere else in the country that even rivals this. It’s not even a mall; it’s a shopping destination. There are stores at South Coast Plaza that don’t even exist in Beverly Hills, and I have to go specifically to South Coast to shop. They’ve attracted the best brands in the world, and that’s very difficult to do. Q: Do you ever do personal styling events at people's homes for a more intimate shopping experience? NP: Absolutely! Sometimes people don’t like to shop for themselves. South Coast Plaza has great stylist programs where I can go in and

2. Creating balance is really important in style. If you have a crazy necklace or top, maybe wear a pair of subdued pants. If you’re going crazy with the jewelry, wear a more simple outfit. If you’re doing a super oversized crazy handbag, don’t do big jewelry.

3. Play up what you love about yourself. Really play up your positive points so when you go out, you feel confident!

4. Great style does not have to cost a lot of money. A look can be created with key pieces from Topshop or Zara that are just as compelling as the hottest looks off of the runway.

APPAREL & ACCESSORIES PROVIDED BY: Saks Fifth Avenue - South Coast Plaza www.saksfifthavenue.com

“People have so many layers. I have clients that obviously have insecurities because everyone does. I have clients who just want to have fun, and I have clients who want to change—it’s so incredible to be able to create change in someone’s life when they are stuck.”. — NICOLE POLLARD

pull pieces. I send my clients a style questionnaire, get all of their sizes and meet with them in person. Then I go shopping and come back, set up racks and do a little styling shopping party in their bedroom or closet. I’ve worked with groups of women where we either partner with a brand or a few brands and we style in their homes. It’s so much fun when it’s a group of women because the energy is so positive, and everything is so collaborative. It’s just those “girl power” moments. Girls bond over shopping—it’s so fun! Q: Do you organize fashion shows for events? NP: I do! It’s a completely different world to style a model whose job is to fit into a sample size of clothing, versus styling an averagesized woman. It’s like painting on canvas versus a collage. I prefer working with real women because when you can make somebody the best version of themselves instead of hanging clothes on a model, it’s a totally different experience. Q: Are you able to extend your services to those who don’t live in California? NP: My clients are all worldwide! I have brought families specifically here from the Middle East, China, Brazil, Canada, Australia, everywhere. In fact, most of my clients don’t live in LA. What’s great with technology is that I’m able to instantly send them photos. Of course, I’ve met them all in person and know their body types. But now I’m able to go to the shows in Paris for Fashion Week as well as work with the brands here and pretty much send them everything, sight unseen. You get to know your clients’ bodies really well. Q: I know a lot of your inspiration came from seeing your grandmother travel throughout the world. What is the most valuable thing about styling and travel that you’ve learned from her? NP: I’ve learned that passion doesn’t take you far enough; it’s passion and hard work that create success. I’ve also learned that life is short, and it’s important that you see the beauty in every moment of it—whether it’s your outfit for a workout class or time with your family. She also taught me that style does not mean following the current trends. She was a woman who kept

pieces of clothing up to 60 years, and they still looked like they walked off the runway from that season. Lastly, she taught me to break the rules. I have some heavier clients who think they can’t wear horizontal stripes or patterns, and I think you should wear what you love. Break the rules in a way that benefits you—put horizontal stripes of different sizes in the right place, and you’ll look like a million bucks. I have clients who have been told they can’t wear black just because of their eye color, and that’s BS. Wear what makes you happy, just do it right. Q: What would you say is your specialty as a stylist? NP: My specialty as a stylist is working with real women. I’ve done editorial. I’ve styled the red carpet. I’ve produced fashion shows. The moments when I’m most content are when I’ve looked into a woman’s wardrobe and helped her create the best version of herself. To help people take what’s inside of them and showcase it through their clothing is such a beautiful and touching thing for me. I love helping women mix clothing from their current wardrobe with new pieces from the season, too. I think it’s quite boring when people are one season from head to toe. When you can take key pieces and mix them with your current wardrobe, that’s style. Q: What do you focus on the most when styling a client? NP: There isn’t one thing I focus on the most because there are so many aspects that go into someone’s look. I’d say the top things would be their lifestyle. If she’s a new mom and her body has just changed, she needs to figure out what’s going to fit her. She needs something she can pick up her children in, and an outfit to a red carpet gala or family vacation. I think many people don’t know their style, and it’s really about what makes you feel good, honing in on who you are and being able to show that to everybody. Q: Can someone use your services for one-time special events? NP: People can absolutely use my services for one-time special events! We love to get clients who have something big coming up, like a wedding or a big charity gala. But what tends to happen is it’s not ever a one-time event for us. We’re very lucky that clients hire us one day to help them get married or attend a large event, and the next day we’re dressing their everyday look.

MUST-HAVES FOR EVERY WO M A N: 1. A Great Trench: » Trenches are so essential because they create a waist on any silhouette with the way they tie. 2. A Red Lip for Fall: » There’s a red for everybody, so women who say they can’t do lipstick … it’s baloney. 3. A Suede Single-Sole Pump with a Pointed Toe in a Jewel Tone for Fall: » The pop of color gives the outfit some edge.

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— NICOLE POLLARD Q: How do your services differ from other styling services in the area? NP: My firm has been around for 10 years now. We’ve worked with many different people from many different cultures. Our versatility is unparalleled; we’ve worked with Orange County moms and international royalty. We are familiar with a lot of different lifestyles and cultures. We are so connected to the brands that we work directly with a lot of the fashion houses in Paris. So, I might go meet Alber Elbaz of Lanvin, which has a boutique at South Coast Plaza, at the show in Paris, and I get to see the pieces for next January before anyone else. We take that, share it with our clients, and order it for them seasons ahead. We have access to many larger collections than a lot of stylists. That being said, there are a lot of great stylists. I think it’s a great club to be in. Q: Do you offer your services to both men and women? NP: I do! I work with a ton of men. I love working with them. We also end up working with a lot of families, which is fun. We work with the husbands, their wives and their teenage children—it’s fabulous! Q: What is the most valuable thing someone can learn from a personal stylist that they would not otherwise learn? NP: I tell my clients to break the rules, follow their own trends and create a style that is truly theirs. Great style gives a confidence that cannot be bought. Q: What was your proudest moment as a stylist? NP: Every time I see the smile creep onto a client’s face after I dress them I feel proud. My proudest moments are the simple ones—watching my client’s 3-yearold daughter tell her she’s the most beautiful woman in the world. Also, dressing my clients for their weddings and special moments in their lives. Q: You travel around the world consistently. Where do you find your biggest inspiration as a stylist? NP: When I travel, architecture and art are my two biggest inspirations as a stylist. I also get a big kick out of people watching. You could place me on a bench in any city center, and I would sit there for hours examining each person that walked by, admiring how they put something together or wondering about their story. I find how people choose and wear clothing fascinating. Q: Who is your style muse? NP: Is it bad if I say myself? No? OK, then let’s stick with that—myself! Heck yeah!

NICOLE’S 2 E S S E NT IA L S FOR MEN:

A Proper Fitting Blazer: » It’s great to get a suit that you can mix and match. Wear a blazer with a pair of jeans and a button down, or a v-neck sweater then you have a whole suit. For men, mixing and matching is key.

A Good Pocket Square: » It allows the man to give a little pop of color and personality; especially if they work in a more conservative environment.

APPAREL & ACCESSORIES PROVIDED BY: Saks Fifth Avenue - South Coast Plaza | www.saksfifthavenue.com

“I’ve worked with groups of women

where we either partner with a brand or a few brands, and we style in their homes. It’s so much fun when it’s a group of women because the energy is so positive, and everything is so collaborative; it’s just those ‘girl power’ moments. Girls bond over shopping—it’s so fun!”

Knot Your MOPA 1649 El Prado San Diego, CA 92103 619.238.7559 www.mopa.org BRIDAL GOWN PROVIDED BY: The Dress Theory www.thedresstheory.com FLORALS PROVIDED BY: Luxe Botanique www.luxebotanique.com FURNITURE PROVIDED BY: Lauren Sharon Vintage Shop Rentals www.laurensharon.com

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Average Ever After Unique Venues That Celebrate “I Do” WRITTEN BY: NICOLE FERA PHOTOGRAPHED BY: JOSIE GONZALES PHOTO ASSISTANT: AL VINTAYEN DESIGN COORDINATOR: AVENUE SIX EVENTS MAKEUP & HAIR BY: EMALYN D. STYLED BY: ABIDE FASHION MODELS: PAUL SHAUGHNESSY, Maggie Inc. Models & NATALIA FULTON

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Puesto’s large and lively bar is the perfect environment to host a toast and fill up on authentic Mexican fare among eye-catching interior design attributes including Chor Boogie’s street art.

PUESTO 789 W Harbor Dr #155 San Diego, CA 92101 619.233.8880 www.eatpuesto.com

Puesto is located at The Headquarters At Seaport— previously the headquarters of the San Diego Police Department. An open-air retail destination, visitors can find an eclectic mix of spots to eat, drink and shop. Looking for a fun, casual and colorful place to host your wedding reception? Puesto’s large and lively bar is the perfect environment to host a toast and fill up on authentic Mexican fare among eyecatching interior design attributes including Chor Boogie’s street art. 106 |

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BRIDAL GOWN PROVIDED BY: The Dress Theory www.thedresstheory.com FLORALS PROVIDED BY: Luxe Botanique www.luxebotanique.com

THE CONDOR’S NEST RANCH 37537 Magee Rd Pala, CA 92059 949.290.6088 www.thecondorsnestranch.net

If you are looking for a unique wedding experience customized to you and your partner’s style and ideas, look no further than the Condor’s Nest Ranch. This “Old California” vintage-style ranch takes the pressure of planning your wedding day away by coordinating the caterers, bar service, DJ and more. The ranch only schedules one wedding per weekend, so you and your guests are sure to experience something special at this beautiful outdoor area with the help of Lisa Biesterfeld and her team. 108 |

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BRIDAL GOWN PROVIDED BY: The Dress Theory www.thedresstheory.com FLORALS PROVIDED BY: Luxe Botanique www.luxebotanique.com

Not only does the park offer the perfect backdrop and entrance into the event, the museum will be set up to your heartâ&#x20AC;&#x2122;s desire.

MOPA 1649 El Prado San Diego, CA 92103 619.238.7559 www.mopa.org

The MOPA, or the Museum of Photographic Arts, is located in beautiful Balboa Park and is an ideal location for any wedding. Not only does the park offer the perfect backdrop and entrance into the event, but the museum will be set up to your heartâ&#x20AC;&#x2122;s desire. Whether you prefer to be married outside in the sun or among the beautiful art featured inside, Melissa Pfeiffer and the MOPA team will be happy to accommodate and assist you in making your day something truly special. 110 |

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BRIDAL GOWN PROVIDED BY: The Dress Theory www.thedresstheory.com FLORALS PROVIDED BY: Luxe Botanique www.luxebotanique.com

MEGHAN KING EDMONDS @MeghanKEdmonds PHOTOSHOOT LOCATION: RANCHO LAS LOMAS 19191 Lawrence Cnyn Silverado, CA 92676 949.888.3080 www.rancholaslomas.com

APPAREL PROVIDED BY: Saks Fifth Avenue www.saks.com DRESS BY: BCBG www.bcbg.com

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F RO M APPLES TO ORANGES Meghan King Edmonds Leaves Her Midwest Roots to Join The Real Housewives of Orange County Cast

WRITTEN BY: GENESIS GONZALEZ PHOTOGRAPHED BY: ADAM GENTRY STYLED BY: SHILOH MCKASSON MAKEUP & HAIR BY: BRIE LEACH CROUSE

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Orange County has it all! From the beautiful beaches of Laguna to the luxurious St. Regis Monarch Beach, it’s hard to imagine a more perfect place. But the OC would not be as fabulous or entertaining if it weren’t for the talented, stylish and fierce ladies of The Real Housewives of Orange County. It was in the heart of the OC that audiences fell in love with a unique group of ladies who would lead one of the most successful franchises on television. Now in its 10th season, The Real Housewives of Orange County welcomes the beautiful, adventurous and opinionated Meghan King Edmonds.

TOP 5 Favorite Places to Visit in Orange County: 1. Main Beach in Laguna 2. El Moro Canyon 3. The Beachcomber at Crystal Cove 4. My father-in-law’s back porch at the harbor in Seal Beach 5. John Wayne Airport (It’s true! I do love going to my house in St. Louis but I also love landing back in the OC.)

TOP 5 Favorite Reality TV Shows: 1. Shark Tank 2. Rich Kids of Beverly Hills 3. Intervention 4. A Haunting 15 Keeping Up with the Kardashians

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Splitting her time between St. Louis and her new home in Orange County, Meghan, along with her husband, former professional baseball player Jim Edmonds, have jumped on board this exciting reality show. From juggling family to new friendships to a world class trip to Moorea, an exciting adventure has just begun for this new housewife inductee. As a newlywed, a new stepmom and entrepreneur, life in front of the cameras may seem challenging. However, Meghan takes it all one day at a time, and when she can, does so in yoga wear. This season, Meghan will launch her new sweat-proof makeup line, Sweat Cosmetics, which is perfect for the active woman. Though she may call St. Louis home because she is originally from the Midwest, Meghan is staying true to herself as she makes a mark in none other than beautiful Orange County. Q: When the franchise first approached you to come on the show, what was your initial reaction? Meghan King Edmonds: My husband and I are friends with the Dubrows, so it was a seamless transition for us. I thought it would be a great way to get to know Orange County better and make friends! Q: Had you been a fan of the series before? MKE: I would watch reruns if they were on TV. But when I found out I was going to be a housewife, I immediately purchased Season 9 on iTunes and did some recon work. Q: As a recent newlywed, was there any hesitation to join, or did you feel this was a fun opportunity to share an exciting time in your life with the audience? MKE: Of course I had some hesitation to join! My husband and I had a lot of talks about the what-ifs of joining the show. Being a newlywed is exciting, but we are defined by much more than that. Also, to say that Jim and I are in an exciting time in our life is

an understatement! Maybe hectic, unique or crazy would be better adjectives! Q: In filming the series, do you feel you have grown in many ways, specifically as a new wife and in your professional career? MKE: Jim and I have definitely grown in our marriage. It’s really hard only to be with my husband half of the time—much harder than I initially thought. I am launching a sweat-proof makeup line in Los Angeles called Sweat Cosmetics, too. We went from both of us not working and being together 24/7 to only seeing each other 50 percent of the time, living in California and St. Louis and both of us working in different cities. It was and still is a huge adjustment. It isn’t ideal by any stretch of the imagination. Q: The Real Housewives of Orange County was the original in this ever-growing franchise. To be a part of it now in season 10, are there nerves, high expectations and maybe some great excitement? MKE: I am honored to be a part of “the housewives club.” These women have a lot to offer, and apparently someone thought I did, too! I am so excited to see myself on TV. I think that everyone has a certain opinion of themselves, and since perception is reality, most people truly believe they are what they think. I have the opportunity to see myself as others see me by watching my reality on television, and I think it will be uncomfortable at times but overall humbling. I also hope that my personality, as I see it, will shine through on TV! Q: Does it ever get easier or more comfortable to have cameras filming your day-to-day? MKE: From the beginning the cameras never bothered me. I always acted the same in front of and behind the cameras. I just might not have had as many fake eyelashes behind the camera!

APPAREL & ACCESSORIES PROVIDED BY: Saks Fifth Avenue www.saks.com DRESS BY: BCBG www.bcbg.com SHOES BY: Valentino www.valentino.com

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APPAREL PROVIDED BY: Saks Fifth Avenue www.saks.com DRESS BY: Zac by Zac Posen www.zacposen.com

“I am honored to be a part of ‘the housewives club.’ These women have a lot to offer, and apparently someone thought I did, too!” – Meghan King Edmonds

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“Being a newlywed is exciting, but we are defined by much more than that. Also, to say that Jim and I are in an exciting time in our life is an understatement! Maybe hectic, unique or crazy would be better adjectives!” – Meghan King Edmonds

Q: How would you describe your personality? MKE: Resilient, opinionated, informed, adventurous and self-deprecating.

Native Knowledge: Meghan was a jumper and a sprinter on her high school’s track team. She went to Nerinx Hall, an all-girls high school, where she still holds many records! She also was active in the diversity team and went to leadership camp each year in Michigan.

Q: Do you find you are adapting well to the other ladies and are forming new friendships? MKE: Yes, absolutely. Obviously Heather is my good friend, but when I met Tamra, I immediately clicked with her. You’ll see me go through some major friendship evolutions—some of which I could never predict or believe if you told me! Q: How has your family reacted to the idea that you are now a part of The Real Housewives of Orange County? MKE: My husband is supportive and my stepkids think it’s cool; especially Hayley, my 17-yearold stepdaughter who lives with me. We have a great relationship and you’ll see that play out this season. However, my parents and siblings are very apprehensive about me doing the show! Q: Because you grew up in the Midwest, do you find yourself still applying some of the traditions you were raised with while adjusting to the Orange County lifestyle? MKE: Well, let’s see, I haven’t kept the Midwest tradition of terrible and slow driving alive in SoCal, but I have kept the Midwest tradition of not having extremely large breasts. I also keep the Midwest tradition of having a bit more modesty in the way I dress. Based on how some people dress, I sometimes wonder if I’m at an OC restaurant having a cocktail at happy hour or if I’m in a club in Miami looking at cocktail waitresses at 2 a.m.! Q: Are there any surprises or exciting moments we can look forward to in the new season? MKE: After we finally get to our over-the-water

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bungalows in Moorea, I am checking out my beautiful room and I hear, “Meghan! Meghan! Meghannnnnn!!!!” I look from my back deck and see Tamra next door completely topless! Then she jumps in the water and wants me to strip down and join her! Q: When audiences first meet you this season, what do you hope they take away when it comes to who you are as a wife, a mother and as a person all around? MKE: I hope the audience can see the love and loyalty I have for my family. I also hope they see the challenges that I’ve overcome as a stepmom. Q: What has been the biggest challenge when it comes to filming a reality TV show? MKE: Keeping things secret! Q: How is juggling a little bit of everything in addition to the show? MKE: Juggling my many different roles keeps life interesting. I am in the midst of launching Sweat, I constantly travel to and from St. Louis and we just bought a new house in Newport Beach that I’m decorating. Oh, and we are talking about having a baby. Q: When the cameras are gone, what do you enjoy doing most on your days off? MKE: I love hanging out in yoga clothes with no makeup on and going to Rose’s Bakery Cafe in Corona Del Mar with my husband. A day off typically means that I’m catching up in some way. For instance, today I have a day off, but my husband isn’t here (surprise). So I plan on updating my website, going through my house and purging items I don’t want to move. I also have to book a flight for my assistant to come to OC and buy some mattresses and furniture.

APPAREL & ACCESSORIES PROVIDED BY: Saks Fifth Avenue www.saks.com DRESS BY: Halston Heritage www.halston.com EARRINGS BY: Alexis Bittar www.alexisbittar.com

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THE BODY Perfect your smile with Dr. Arash Rossouli's exellent care, and erase those smile lines with help from Botox or injectable fillers from Dr. Sanjay Grover.

SHOP

FIVE LOCAL EXPERTS THAT CAN IMPROVE YOUR EXTERIOR WRITTEN BY: DIONNE EVANS PHOTOGRAPHED BY: SAMMY ZARGARAN

People in Orange County are nothing if not concerned about their appearance. They’re willing to try almost anything to maintain their beautiful looks. From taking steps to better their health, to seeking out professionals to help with their appearance, Orange County men and women are always finding ways to become and stay beautiful. Cosmetic surgery could be considered an extreme, but technological advancements keep coming, and new, noninvasive treatments are always becoming available. Sometimes, as the saying goes, it can take a village to help someone reach their beauty goals.

Dr. Larry Nichter handles breast enlargement or reduction expertly—no one will be able to tell it's not natural!

We found some of the best beauty experts in the industry and got them to talk about their professions. They gave advice on products to use, steps to take if you’re considering professional help and a few extra tips to get you started. Along with their personal stories, they also will give you an idea of how a consultation would be. So, if you are considering a consultation, you’ll know what to expect.

Tummy tucks are one of the procedures Dr. Jed Horowitz performs most often.

Dr. Hamid Towhidian, the "body sculptor," does butt and breast augmentations and more.

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ABOVE THE KNIFE

THE EXPERT: Dr. Sanjay Grover | CREDENTIALS: Board-Certified Plastic Surgeon

As a meticulous, board-certified plastic surgeon, Dr. Sanjay Grover found his calling in the creative field of cosmetic surgery. He has been part of the ever-changing industry for 16 years and is noticing and participating in all the new trends. Not only are there more nonsurgical options available, but there are many surgical advances, too. Dr. Grover is aware that patients visit his office for an initial consult to interview him and to see if his practice is a good fit for them. However, he also uses this time to assess them and make sure they are the right fit for him. It is important to Dr. Grover that his patients have a reasonable understanding of what is involved and what results can be achieved.

nonsurgical options. Many men want to look and feel younger as well as compete with their younger counterparts. We recommend skin care products such as ZO and Teoxane as well as Botox and injectable fillers for men who are looking for a subtle and more natural improvement. We also recommend Kybella, a new product on the market, which reduces the “double chin” appearance. I am one of the physicians selected to train other physicians.

Q: How does a typical consultation with you go? SG: Patients will be greeted when they arrive at the office and led into one of our custom designed consultation rooms. The patient will meet with me for approximately 30 minutes to discuss their Q: Why did you decide to go into the cosmetic surgery field? concerns, needs, issues and candidacy for surgery. I utilize some Sanjay Grover: I appreciate beauty—it suits tools, including animations, on my touch my meticulous and obsessive nature. It is very screen computer, to better educate my patients rewarding to enhance my patients’ natural on different procedures as well as various “Being a plastic beauty and improve their self-confidence. methods to achieve their desired result. We also may use specialized software to simulate their Q: How has the industry changed over the 16 surgeon is very potential “after” photos. We talk about what is years you have worked as a plastic surgeon? possible, what is not and what is realistic to rewarding. I love SG: In today’s industry there are significantly expect. Patients will then meet with my patient greater options for nonsurgical procedures. care coordinator to discuss additional details. helping my patients We are also noticing an increase in the She will then review their quotes, financing desire of younger patients for both surgical enhance their selfoptions and available surgical dates and and nonsurgical options. We offer Botox and answer any further questions they may have. a variety of injectable fillers and devices/ confidence. It is lasers for nonsurgical facial rejuvenation. Q: Are there ever any instances where you We also offer noninvasive devices such as refuse to surgically treat a patient? amazing to see their Coolsculpting, UltraShape and Vanquish for SG: There are many instances where I may transformations body contouring. decline operating on someone because I do not feel they are a good candidate medically Q: What do your patients come to you for both externally and or surgically. Also, they may not have realistic the most? expectations of what actually can be achieved. SG: I specialize in plastic surgery of the face,

internally. My patients come to me with a vision and dream in mind, and I help them achieve it.”

Q: Do you keep in contact with any of your patients afterward? SG: Yes. I see my patients regularly during the first year postoperatively. I then encourage my patients to follow up with me on an annual basis. I like to ensure that my patients are doing well and observe how they heal over Q: What steps should someone take when time. We also have a comprehensive medspa they are considering plastic surgery? with the latest technology for nonsurgical SG: If a patient is considering plastic surgery, – D R . S A N J AY G R O V E R facial rejuvenation and body contouring that they should first do their research and seek many patients use to maintain their results. out a board-certified plastic surgeon. A great I have a registered nurse that takes care of place to do this is smartbeautyguide.com, the all of our nonsurgical medspa patients, and I perform all of our website for the American Society for Aesthetic Plastic Surgery. I injectables such as Botox and fillers. It is important to seek out am also a board member for them. Their next step would be to a board-certified surgeon or dermatologist for injectables as come in for a consultation and discuss with their potential surgeon complications can arise if not injected properly. what their options are. Many patients schedule consultations nose, breasts and body. Because of this, surgical patients come in for everything from a rhinoplasty to a facelift to a mommy makeover. I also perform many “liquid facelifts” which may involve neurotoxins such as Botox as well as injectable fillers.

with several physicians so they can choose a practice that suits their specific needs. Q: What do you love most about your job? SG: Being a plastic surgeon is very rewarding. I love helping my patients enhance their self-confidence. It is amazing to see their transformations both externally and internally. My patients come to me with a vision and dream in mind, and I help them achieve it. I love that we offer both surgical and nonsurgical options. We have increased our armamentarium of services that we can offer over the past few years. I also love this field because it is technically challenging and gives me the opportunity to use my artistic side, too. Q: What are your favorite products to use on yourself? SG: ZO Skin Health and Teoxane are both great skin care lines that I use. I also recommend them to my patients. Q: What are things men can do to help with anti-aging? SG: We are seeing an increase in the number of men who are interested in cosmetic improvement using both surgical and 124 |

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Q: What’s the usual long-term effect of getting plastic surgery? Do people feel better about themselves and their lives? SG: Many studies have shown the benefits of plastic surgery; it truly does have the ability to enhance an individual’s selfconfidence. The ultimate goal of plastic surgery is to help people feel better about themselves and more comfortable in their own skin. The media often portrays people who take plastic surgery to the extreme. This is unfortunate because there are many beautiful people walking the streets who have had good plastic surgery, and they look very normal and natural. Q: Do you have any celebrity clients? SG: Of course. I started my practice in Beverly Hills and have performed surgery on a variety of patients from professional athletes and celebrities to musicians and everyday soccer moms. As you might imagine, celebrities usually prefer to keep their procedures private and out of the public eye. Regardless of an individual’s status, all people pay attention to how they look, and plastic surgery definitely does something to help with that.

SANJAY GROVER MD, FACS 360 San Miguel Dr #507 Newport Beach, CA 92660 949.759.9551 www.doctorgrover.com

NATIVE KNOWLEDGE: Dr. Grover cares about his patients, and strives to ensure that they are well-educated and have realistic expectations.

DR. GROVERâ&#x20AC;&#x2122;S BEAUTY TIPS FOR WOMEN: 1. Smile 2. Use excellent sunscreen 3. Teoxane and ZO skin care lines 4. Botox 5. Injectable fillers

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PARTNERS IN PRACTICE

THE EXPERTS: Dr. Larry Nichter and Dr. Jed Horowitz CREDENTIALS: Plastic Surgeons: MD, MS, FACS and MD, FACS, respectively.

Dr. Larry Nichter and Dr. Jed Horowitz work together at the Pacific Center for Plastic Surgery. They aren't only a dynamic duo there, but also at Plasticos Foundation, a charitable organization that treats children around the world that are in need of reconstructive surgery. They serve as president and vice president respectively. They were both introduced to plastic surgery in similar ways and went into the field for comparable reasons. Starting in general surgery, they both chose to further train in plastic surgery and found they loved the creative aspect of the field. They’ve traveled around the world with the Plasticos Foundation (Nichter told me he had just finished his 69th medical mission overseas with the foundation), Both Dr. Nichter and Dr. Horowitz have a love for giving back through their craft. From fixing cleft lips and palates to doing complex cosmetic procedures at home, these surgeons have done it all. The surgeons have been in the industry for a long time and can tell you how the plastic surgery trends have changed over the more than 25 years they’ve been in business. While Dr. Nichter’s favorite part of his job is making people happy and restoring their confidence. Dr. Horowitz especially loves connecting with his patients and finding the right procedure for them. Here is what they have to say about their start in the industry, the charitable work they do, and what they love most about working in their field. Q: Why did you get into the plastic surgery field? Dr. Larry Nichter: Well, I’m actually board-certified not just Plastic Surgery but three specialties. I started out in general surgery, and I noticed when general or orthopedic surgeons got in trouble, they couldn’t close a large wound, for example, they turned to a plastic surgeon who saved the day by coming up with a creative solution on the spot. I realized that a plastic surgeon is the “surgeon’s surgeon” Striving for the highest skill set available is how I got into my field. . As a cosmetic surgeon, improving upon that and enhancing both features and appearance continues to utilize all of my talents. After 29 years, I still look forward to coming to work every day. It’s the best profession in the world. Q: Can you explain a typical consultation with you? LN: First of all, our practice goes above and beyond in that we try to set up a personal relationship with our patients. I start by understanding what the patient is interested in and review their medical history to make sure they’re a good candidate for the surgery. Then we hone in on improvements they would like. Following my exam, my job is to provide options to achieve their goals and the ways to maintain their results. We want whatever we do to have long-lasting results and slow the aging process. Q: What do you love most about your job? LN: I make people happy. What's better than that? I restore people to their optimal appearance and vitality. Q: How has the industry changed since you started nearly 3 decades ago? LN: Dramatically. I’ve always been very aware of the difference between trends and stable beauty standards. For example, I started in the 1980s, when Twiggy was an English supermodel, and it was very popular for women to get lip reductions to look like her. Now with Angelina Jolie and others in the public eye, the opposite request is common. For breast augmentation, it used to be that every year the size preference seemed to increase and now it’s starting to move in the other direction—Face rejuvenation/lifting has also evolved. Faces used to get pulled back in an unnatural exaggerated manner in many instances, but now there’s the LiteLift® where vertical, antigravity and therefore antiaging movement direction results in a natural, unstrained youthful look. We also learned that aging results in volume loss in the cheeks and the skin quality itself changes, all of which needs to be addressed for true rejuvenation to occur. Procedures are a lot less invasive than they used to be. Through smaller incisions there’s minimal scarring and faster recoveries. After many of our noninvasive maintenance BioSpa Medical skin treatments, our patients go to the gym the same day they have a procedure done without anyone noticing. When people look at you, they know you look great but can’t tell you’ve had surgery or skin treatments. Q: You also started the Plasticos Foundation. Why did you decide to create it? LN: I’ve just finished my 69th medical volunteer mission overseas since becoming a plastic surgeon. With many of organizations I’ve worked with in the past, I tried to figure out why some of the surgeons were only doing a somewhat limited amount of treatments I taught them after I left. I found out that these different organizations I worked with were fantastic in that they changed lives so people 126 |

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could eat, and function normally after surgery.. I soon realized though I was accomplishing wonderful things for the patients I treated the overall effect once I left was paradoxical. These groups created dependency of the region on visiting teams and left the impression that their doctors couldn’t do the same procedures after we left. Further the doctors couldn’t afford the equipment/medications to do what we did. That is why I started Plasticos Foundation. I realized we needed to focus on training local surgeons to do the same things we’re doing after we leave the country and equip and empower local surgeons with whatever they need to carry on. We keep in contact with them and make sure they continue their new found skills. That is the best way to give back to theircommunity and foster independence. That’s what Plasticos Foundation accomplishes and how it distinguishes itself from so many other humanitarian organizations. Q: What do you like most about SoCal? LN: Are you kidding? Everyone wants to be here. In addition to the climate, I love just about all ocean and mountain sports. I don’t have too much free time, but when I do, I’m able to do all of that because the weather is always perfect. Q: If you weren’t a plastic surgeon, what would you be? LN: A philanthropist. One can say I am already one because of the work I do with Plasticos Foundation. I still get the biggest kick out of random acts and not-sorandom acts of kindness. I receive a lot more out of my volunteer work than the effort it takes.. I would like to be in a position to positively change people’s lives and empower people if I couldn’t do surgery. Q: What are your favorite places to travel? LN: That’s really tough. In the last two years, I’ve been to Bhutan, Nepal, Columbia, Guatemala, Ecuador and more. I’m in love with third world countries. Most of the places I travel to are off the grid, meaning no internet, nothing set up for tourists.. It is where you can experience how much of the world exists. Q: Why did you get into the plastic surgery field? Dr. Jed Horowitz: Like most plastic surgeons, I trained for five years in general surgery first, then went into the plastic surgery program. The program was wonderful and there were several excellent mentors. I wasn’t sure what I wanted to do; I was just training. I was lucky. At the time, it was mostly reconstructive surgery. It’s a very creative field. General surgery was very cut and dry (pun intended). An operation is pretty much done the same way every time. Plastic surgery is very creative. If you have a burn victim or a car accident victim the issues are very different and you need to come up with a treatment on the spot, so you think of a basic technique and just use it in a different way. Q: What do you love most about your job? JH: I like my patients a lot. I try to treat patients I connect with. I don’t turn down patients, but it’s always nice to have a rapport. I enjoy people. I want to find the right treatment for them, whether it’s surgical or nonsurgical. I don’t want to sell someone something they don’t need or want. There are so many options now, and as technology evolves, it gives us many more options. That’s been exciting for me — to stay ahead or on top of what’s new. Q: Tell me about your work with the Plasticos Foundation. JH: Plasticos is something Dr. Nichter originated early on. I wasn’t able to do it until about 12 years go. The foundation has changed. There was originally 27 organizations that did trips overseas for a variety of problems, but not all were focused on training. That was one of the first differentiating factors. Interplant changed how they were doing it, got rid of their chapters; we broke away and created Plasticos. The world’s need for medical missions has changed. Most don't have residency programs or trainable doctors. Part of our basic mission is to train so when we leave they can continue care so we can leverage the work we do. I’m able to go outside of the country and do what I was trained to do. That’s another thing that’s so enriching to do. It feels selfish. You get more out of it than you give. It’s always fun seeing the trip through fresh eyes when it’s someone’s first trip. They look at it and say, “Wow, that’s amazing.” It’s fun seeing patients and their parents get so excited after treatment. Q: If you weren’t a plastic surgeon, what would you be? JH: I’ve been a plastic surgeon so long it’s hard to answer. I used to be very involved in music when I was younger. I wasn’t talented enough to be a professional, but I would do something with music. I was also into architecture. I would still definitely need to do something creative. I did design much of our offices. I just like the creative process.

PACIFIC CENTER FOR PLASTIC SURGERY 3991 MacArthur Blvd Suite 320 Newport Beach, CA 92660 949.720.3888 www.pacificcenterplasticsurgery.com

“I make people happy. What’s better than that? I restore people to their optimal life.” – DR. LARRY NICHTER

NATIVE KNOWLEDGE: NATIVE KNOWLEDGE:

Dr. Horowitz moved from New York to Southern California in 1985. He fell in love with the weather here as well as the people and lifestyle.

Dr. Nichter loves to get involved with the local community. Not only does he work with The Plasticos Foundation, but he also gives lectures and is the chairman of the Department of Cosmetic surgery at Hoag Hospital.

PROCEDURES DR. NICHTER DOES THE MOST: 1. Facial rejuvenation 2. Body contouring 3. Breast surgeries

PROCEDURES DR. HOROWITZ DOES THE MOST: 1. LiteLift facial rejuvenation 2. Tummy tuck and liposuction 3. Breast enlargement and lift

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THE PICTURE OF HEALTH

THE EXPERT: Dr. Hamid Towhidian CREDENTIALS: Cosmetic Surgeon/Medical Director/Owner, Total Cosmetix

Dr. Hamid Towhidian of Total Cosmetix in Irvine has been in the cosmetic surgery field for the last 30 years. He’s knowledgeable about all the trends as well as the new technology, and is especially fascinated with stem cells and their multitude of uses. The body sculptor does everything from breast and butt augmentations to Botox and fillers. While he loves what he does and is there to help all the patients that come his way, he does want to make sure their procedure is intended for them and no one else. When I meet with the industry expert, he’s ready to talk, and it’s obvious he’s passionate about his job. I’m surprised to learn that patients come to him for not only cosmetic treatments, but for the treatments he offers that use stem cells and platelet-rich plasma to treat and prevent numerous diseases. Along with information on himself and the cosmetic surgery industry, he also offers tips on how to look younger, products to use and what to do if you’re considering cosmetic surgery. Q: Why did you decide to go into the cosmetic surgery field? Dr. Hamid Towhidian: I went into cosmetic surgery because I love to make people look beautiful and consequently it makes them feel better about themselves. They become beautiful inside and out, and that makes them happy. Q: What do you love most about your job? HT: The results. That makes me happy, seeing my patients are happy. I love when I see someone after stem cell therapy and they can walk without getting out of breath. Q: How has the industry changed since you started 30 years ago? HT: We see more men now, expectations are much higher and there’s more competition because of the advancement of technology. Q: What’s the problem patients come into your office with the most? HT: They want to be more beautiful; facial beauty and body figure. Q: How do you help them? HT: I do everything from the simplest thing, which is Botox, fillers and skin tightening, to actual treatments like procedures involving lasers or resections. I can make the most beautiful butt or face with small amounts of the patient’s fat and injecting stem cells through an IV. Another part of my practice is using stem cells and platelet-rich plasma to prevent heart disease, lung disease, Parkinson’s disease and to treat some cancers. Q: What kind of advice would you give someone interested in cosmetic surgery? HT: I tell patients first to be realistic. Second, to make sure you’re doing it for yourself and not anyone else. Finally, it takes teamwork. You have to take charge of the upkeep. Q: What is your typical clientele? HT: It’s a mixture. You never know who is going to walk in the door. Q: Do you have any celebrity patients? HT: I do. I can’t say who they are, obviously. They either come early in the morning or late at night. And they don’t look anything like what you see on TV or movies. They look like normal people. Q: What can women do to prevent aging? HT: The number one thing is to avoid the sun. Number two is to exercise. Number three is to eat right. Q: What are your favorite beauty products? HT: I can’t say the specific brands. But my favorite beauty products are the ones with stem cells, not what you can buy in the stores or online. They’re behind the counter or require a prescription.

“I tell patients first to be realistic. Second, to make sure you’re doing it for yourself and not anyone else. Finally, it takes teamwork. You have to take charge of the upkeep.” – DR. HAMID TOWHIDIAN

TOTAL COSMETIX 16520 Bake Pkwy Irvine, CA 92618 949.857.4444 www.totalcosmetix.com

NATIVE KNOWLEDGE: Dr. Towhidian wants to get more involved in the local community and is trying to become a part of the local Chamber of Commerce.

DR. TOWHIDIANâ&#x20AC;&#x2122;S HOBBIES: 1. Working out 2. Hiking 3. Traveling outside of the U.S. 4. Dining

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SWEET TOOTH

THE EXPERT: Dr. Arash Rassouli CREDENTIALS: Cosmetic Dentist at the Center for Oral Health in Huntington Beach Smiles are a universal language. A bright, confident smile makes all the difference in the world to someone's attitude. And the need for a winning smile is what keeps dentists in business. Dentists create and maintain teeth that, in the end, help people stay positive. With that being said, dentists become artists— restoration artists. Smiles create first impressions and a healthy mouth helps to create a happier person. Dr. Arash Rassouli is one of these restoration artists. Deciding his career path at a young age after a traumatic night of swelling and pain, he is passionate about what he does as well as respectful and precise. Dr. Rassouli wants to help people feel more comfortable. As he talks about his profession it becomes evident he works hard on the challenging cases and he thrives on the feeling of making the impossible, possible. Throughout our conversation, Dr. Rassouli made dentists feel less sterile and scary. He talks about his family life and what inspires him. He speaks of an art, rather than a science; a technique rather than a procedure. He seems to have an understanding of both the mind and the person. So follow his words and find the ability to humanize the dentists we feared visiting as kids. Learn to view them as givers rather than takers. Allow him to turn the impossible into the possible. Q: How did you come to be in the dentistry profession? Arash Rassouli: I, as well as many of my patients, was never fond of going to the dentist, so I thought by going into this profession I could make a difference and make the atmosphere more relaxing and fun. We treat patients like family; we know them on a personal level, they are not just another name or number in a dental practice. Q: What are three words you would use to describe your practice? AR: Respect, integrity and precision. Q: How would you define success in your practice? AR: To know that our patients are being treated with the utmost respect and care they deserve.

Q: How do you stay informed with the latest technology and information in the field? AR: I am a big advocate of keeping up with the latest technology and toys. I attend continuing education classes through local classes as well as CDA or ADA courses. I am a speaker for Invisalign study clubs for the dentists in Orange County. Q: What is one aspect of your treatment that you believe should be universal in the dentistry profession? AR: Truly caring for what the patients’ needs are and attending to their needs before it is too late. Q: What is your daily ritual to keep a healthy smile? AR: Floss and brush at least in the morning and before bedtime; after every meal is a nice gesture if it’s at all possible. Q: What are your professional strengths? AR: Having confidence and the knowledge to overcome obstacles and treat the patients to the best of my ability. I treat patients how I want to be treated: with respect, honesty and precision in a friendly and a fun atmosphere.

– DR. ANTHONY RASSOULI

Q: Where can we find you on your days off? AR: Spending time with my wife, daughter and son. I also enjoy playing tennis and love cooking. Q: What is your advice for those entering the field? AR: You have to make sure you love what you do and make every day fun yet challenging. Q: What gets you out of bed every morning? AR: Life. Everyday living is a blessing and we should make the best of it. Seeing my kids grow. Also in my professional life, knowing that I can help someone or make a difference in their life makes my day.

| OCTOBER 2015

Q: Why Orange County? AR: I grew up in Orange County. I love the people, weather and diversity.

“You have to make sure you love what you do and make everyday fun yet challenging.”

Q: Who has inspired you? AR: When I was 16, I remember I woke up in excruciating pain with a swollen face. I never forgot the pain and the agony I experienced that day, but as much as I disliked going to the dentist, my dentist was my hero and got me out of the misery. At that moment I was inspired to make a difference and not only help people at their time of need but make the environment more welcoming.

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Q: Do you have a favorite procedure you perform? AR: My favorite things in our field are Invisalign, implants and cosmetic dentistry. I think these things have made the impossible, possible.

Q: Where do you see your practice in five years? AR: I am in the process of doing more lectures for several other dental companies, i.e.: implant classes, business management as well as the Invisalign classes that I am doing already. This will give me an opportunity not only to better care for my patients, it also will allow me to give back to my dental community and peers in this field.

Q: What does a typical client look like at your practice? AR: A typical client in my practice is a person who truly cares about having healthy teeth and healthy gums for life. Our slogan in our office is “Smile with confidence! Everyone deserves to smile!!” Q: What is the one product that people with a healthy smile should have in their bathroom cabinet? AR: Floss. Q: What do you want your legacy to be? AR: That this so-called scary, intimidating, skeptical environment turned into a fun, friendly, caring and trustworthy setting. Q: What should clients expect when they come to see you? AR: They should expect not only a caring, friendly professional dentist, but our entire team there to give them the exceptional quality service that they have always deserved.

CENTER FOR ORAL HEALTH 17742 Beach Blvd Huntington Beach, CA 92647 714.842.5561 www.4eversmile.com

NATIVE KNOWLEDGE: Dr. Rassouli has been a part of such organizations as the Orange County Dental Society, American Dental Association, California Dental Association and South Coast Dental. He has also provided sports guards for local high schools.

DR. RASSOULIâ&#x20AC;&#x2122;S FAVORITE PRODUCTS: 1. Sonicare electric toothbrush 2. Colgate toothpaste 3. Sensodyne toothpaste 4. Glide floss

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ANAHEIM PACKING DISTRICT 440 S Anaheim Blvd Anaheim, CA 92805 714.533.7225 www.anaheimpackingdistrict.com

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| OCTOBER 2015

! THAT’S WHAT SHE SAID An Irreverent Retail Column

L E A DE R OF THE PACK

How to Plan a Jam-Packed Outing to the Anaheim Packing District WRITTEN BY: ALYSSA BATTAGLIA DENNY PHOTOGRAPHED BY: NOBLE ANDREWS STYLED BY: COCOROSE BOUTIQUE HAIR & MAKEUP BY: BLOWTINI

f you are in the Anaheim area, stopping by the Packing District is a must. Located in the heart of Downtown Anaheim, the Packing District provides a unique dining and social experience for everyone. The Old Packing House has been completely revamped to contain several locally grown artisan eateries, which you are sure to enjoy. Your options include a brewery, a traditional butcher shop, a winery experience which is unrivaled in the OC (in my opinion), comfort food, a build-your-own pizza place, fast-casual Vietnamese cuisine, a buy-in-bulk store and a hidden speakeasy. Honestly, that is just the tip of the culinary iceberg that exists inside. This early 1900s citrus packing plant was reborn under the watchful eye and vision of Shaheen Sadeghi. You don’t have to look too far to catch a glimpse of Sadeghi’s other work as he is also the mastermind behind The Lab and The Camp in Costa Mesa. When you enter the Packing House, both the mezzanine and the bottom floor are alive with activity, and the atmosphere is like nothing else in the Orange County area. Admittedly the first time I walked into the Packing District I was slightly overwhelmed. I had to walk both floors two to three times before I was able to decide what I was going to dive into first. The Packing District has a wide variety of options and is sure to have something for everyone. That’s why I decided to put together a mini survival guide on how to experience the Anaheim Packing District for the first time.

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LET’S DRINK! The Packing District has several establishments for you to quench your thirst or help you unwind after a long day of work. And for all of us day drinkers, it’s five o’clock somewhere, right? What better place than here?

BXCR WINE BAR 657.220.4872 www.bxcrwinebar.com

t This wine bar provides

a 1920s railroad car motif, all while enjoying wine from the Napa, Sonoma and Washington areas. I definitely love me some wine and BXCR’s selection does not disappoint. BXCR’s standard wine menu offers about 50 wines by the glass, which I have never seen anywhere else in the OC area. BXCR also allows you to create a wine flight of three 2 oz. pours. Pair that with a homemade flatbread, charcuterie and cheeses and you’ll be on your way to Flavortown with no passport required. What I love most about BXCR is that they focus on smaller producers, which fits in with the whole Packing District concept.

THE HAMMER WORKSHOP & BAR

714.966.6661 www.fb.com/hammerworkshopandbar t The Hammer Workshop

& Bar is my father’s garage workshop with a full-time bartender. This eclectic idea allows you to enjoy a drink at one of the surrounding chop block-style tables or belly-up to the bar on a tractor-style barstool. The Ol’ 55 is a must try. It’s made with Old GrandDad Bonded Bourbon, IPA reduction, fresh lemon juice and Amaro Nonino, garnished with rosemary for aromatics. It’s a refreshing, delicious summer cocktail for whiskey and beer lovers alike!

THE BLIND RABBIT

714.533.7225 | www.theblindrabbit.com

t If you can find this hidden speakeasy, you definitely will

not be disappointed by their unique takes on some classic cocktails. Try the Bacon Old-Fashioned, the Hendrick’s & Elderflower Tonic or Early Sun Ryes. The Home Tots, Street Dogz and the Give Me S’Mores will change your life as well.

N AT I V E K N O W L E D G E : t The Packing House opens daily at 10:30 a.m. for lunch.

However, it opens for juice and coffee at 9 a.m. For all the night owls, never fear, the bars are open until midnight.

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D AT E S TO R E M E M B E R : t Every Sunday: Get even more delicious options that you can bring home because the Farmer’s Market is 10 a.m.–3 p.m. weekly. t October 24: The Fall Festival is in full spirit! The Halloween parade

is to take place at Center Street Promenade, and the festival/carnival will take place at Farmer’s Park.

t December 12: The Christmas Night Market features local crafters

for a one of a kind shopping experience! During the market there will also be a movie in the park and live music.

t December 19: Santa and Mrs. Claus are at the Packing House!

Free candy canes for all!

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BRING YOUR APPETITE Always come hungry when visiting the Packing District. I can’t stress that enough. There are so many places to stop off and grab a bite, but these are some of my personal favorites.

ECCO PIZZA SHOPPE

THE KROFT

714.817.7323

714.635.5900 www.thekroft.com

t Build your own pizza.

t As it states on its menu,

Need I say more? Ecco provides you a Naples Pizzeria experience that boasts an outdoor bar to match. ECCO’s white pizza is pure perfection as it is made with crème fraîche, fresh mozzarella, fontina, Grana Padano and basil. ECCO offers a myriad of toppings, cheeses and accompaniments to choose from to make your dream pizza a reality. I’m Italian, so I’m an expert on this topic. It’s amazing!

The Kroft has reinvented comfort food. You definitely might have to loosen your belt or a few buttons at the very least once you are finished eating here. The infamous food coma really does exist, and this place is proof. The Kroft specializes in gourmet sandwiches and poutine. However, my husband won’t pipe down about the prime ribeye dip and the garlic fries.

URBANA

714.406.0602 | www.urbanaanaheim.com

t This fish market and Mexican eatery is influenced by the

authentic offerings of Mexico. Urbana brings a new, fresh Mexican experience to the city of Anaheim. Micheladas stacked high, tequila cocktails in traditional cazuelas, and agave craft cocktail creations are a major complement to the menu. This place is a modern take on Mexican street food as it offers gourmet tacos with robust flavors, fresh ceviche with bright citrus and other bar bites with traditional spices. It is a must-try for sure.

FOLLOW YOUR SWEET TOOTH Let’s make this short and sweet, no pun intended. I always have room for dessert, as should you when visiting the Packing District.

HANS’ HOMEMADE ICE CREAM & DELI 714.520.0445 www.hanshomemade.com

t You scream, I scream,

we all scream for ice cream! Who doesn’t love ice cream? Hans’ delivers its ice cream from its other location by South Coast Plaza daily, so you know it’s fresh. Hans’ has always been known for its premium ingredients and both traditional and unique flavors. Hans’ is perfect for a hot summer’s day, which is pretty much year-round in California. But if you are looking for that fall touch, make sure to get the salted caramel. It is my personal favorite.

POP BAR

714.215.4679 www.pop-bar.com

t Pop Bars are the perfect end to a perfect day of dining. Pop Bars are cool, refreshing sorbetto and yogurt on a stick. They are made fresh daily with no artificial flavoring, and you have the option to coat them with your favorite dips or toppings. Strawberry sorbetto, dark chocolate, white chocolate and caramel are all amazing. Did I mention they have also created hot chocolate on a stick? Yeah, fantastic.

Hans’ is perfect for a hot summer’s day, which is pretty much year-round in California. But if you are looking for that fall touch, make sure to get the salted caramel. It is my personal favorite.

H O W TO TA C K L E T H E A N A H E I M PA C K I N G DISTRICT AS A GROUP: Family: t Come early and come hungry. Being that you have so many people with you, this is the perfect spot for you! No fighting about what’s for dinner! Start off sitting at a long wood table and letting each kid choose what he or she wants for dinner! Just make sure to save room for all the yummy desserts to follow! Couples:

t Don’t know what you want? Not a

problem! Start the night off with a drink while you walk around and decide what you are in the mood to eat. Put your name in once you decide and visit another spot you’re interested in for an appetizer. They will notify you once your table is ready. Not ready for dessert yet? Visit the outside Ecco bar and have an after dinner cocktail. Then head over to Hans’ for some homemade ice cream! Friends:

t Too many choices! I know, I am

totally with you! Check out all of the menus online. Once you arrive and have all decided what you want, break off and grab what you like! Meet back at the comfortable couch downstairs for a fun lunch or dinner!

| OCTOBER 2015 | 149

PHOTO BY: Michael Wesley

go /do

October 2015

152 DO FEATURE Catch Up on How Nick Arquette Has Changed the Cancer Community by Creating Walk With Sally

158 DO EXPERT 4G Wireless Explains How Every Customer Gets VIP Status

158 DO EXPERT Off The Hook

VERIZON 4G WIRELESS LAGUNA BEACH 495 Broadway St Laguna Beach, CA 92651 949.464.9944 www.4gwireless.com

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OCTOBER 2015

WALK T H IS WAY

WALK WITH SALLY LEADS THE CANCER COMMUNITY TO THEIR MENTOR PROGRAM WRITTEN BY: KATIE FUGNETTI PHOTOGRAPHED BY: TASO PAPADAKIS

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WALK WITH SALLY 840 Apollo St Ste 324 El Segundo, CA 90245 310.322.3900 www.walkwithsally.org

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A M E N TO R IS SOMEONE WHO HAS WALKED OUR

PATH BEFORE WE HAVE. THEY ARE EXPERIENCED ADVISORS WHO, FOR WHATEVER REASON, HAVE CHOSEN TO TAKE AN INTEREST IN THE NEXT GENERATION.

hether a personal or business mentor, they can be the most influential person in our lives, leading us by example to the light at the end of the tunnel. Mentoring has become so important that every year the whole month of January is dedicated to it. There are online resources to help us find mentors in a community, whether in business, faith, schools or nonprofit. At Walk with Sally, an El Segundo-based nonprofit, they understand just how powerful mentoring can be for children impacted by losing a parent to cancer. It’s a breezy Sunday morning, and I’ve driven out to Tarsan Stand Up Paddle in Redondo Beach. I’m here to meet the founder of Walk with Sally, Nick Arquette, and to find out more about the man behind the vision. The surf shop is packed with kids, parents and their mentors and there is a nervous excitement in the air. I’m told that today is a very special day. Not only do mentors and kids get to learn how to paddle board from the experts, but they have the rare opportunity to meet others who have found hope on the other side of cancer. After everyone is outfitted and a decisive game of 154 |

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Rochambeau is played, then it’s out to the sand where the kids take turns paddling in the harbor and running in relay races. That is where I find Arquette. He is a blur, running at full speed around a cone and back across the sand to the finish line. After highfives all around, he takes a breather to tell me more about Walk with Sally.

was slipping away, and he wanted to do something about it. He knew from experience that kids who’ve lost a parent to cancer should have someone to talk to who knows what they are going through. Arquette saw a void in cancer treatment and realized he might be the best person to do something about it. After researching the positive effects of mentoring, he Arquette’s mother, Sally, is the developed a mentorship model with a inspiration behind the program. As small group of friends and volunteers. a single mother, working two jobs to He then piloted it at a local support her sons, she was school where he began devastated to find out she The pilot program has mentoring a boy named had been diagnosed with grown into Walk with Hossany who had also lost breast cancer. Arquette was Sally. For the past 10 his mother to cancer. Due 16 when, after five years years, their mission has to their common experience of treatment, his mother been to provide free with cancer, they formed passed away. “Cancer mentoring services to a fast friendship and changes everything,” children with a parent Arquette noticed an Arquette said. In fact, his living with cancer or immediate improvement in whole life would change who have lost a parent, Hossany’s social skills and when he and his brother guardian or sibling to grades at school. He knew were forced to move across cancer. then that he was on to the country to live with something special. their dad. “I am honestly not sure how I even made it through that time,” That pilot program has grown into Arquette said. Walk with Sally. For the past 10 years, In 2005, while working in the film industry, he recalls waking up at the age of 32, after having not seen his mom in 16 years. His memory of her

their mission has been to provide free mentoring services to children with a parent living with cancer or who have lost a parent, guardian or sibling to

3 FACTS ABOUT WHITE LIGHT WHITE NIGHT:

1 g It was inspired by the healing color Arquette and his mother used for meditation.

2 g “White Light” comes from the times Arquette remembers sitting with his brother and mom while envisioning white light all around her as part of her cancer healing treatment.

3 g Everyone wears white and brings a white light to commemorate Arquette’s mother, Sally.

WALK WITH SALLY CURRENT EVENTS:

1 g Walk With Sally has expanded to Orange County and currently has one mentor/mentee match.

2 g There are 16 kids on the waiting list for OC’s Walk With Sally, so the nonprofit is in need of more mentors.

NATIVE KNOWLEDGE

g The first mentee at Walk With Sally has gone to college after eight years with her mentor! Walk With Sally is proud to have awarded her a scholarship for her studies, and hopes to make scholarships available to every mentee pursuing higher education in the future.

ARQUETTE’S MOTHER, SALLY, IS THE INSPIRATION BEHIND THE PROGRAM. AS A SINGLE MOTHER, WORKING TWO JOBS TO SUPPORT HER SONS, SHE WAS DEVASTATED TO FIND OUT SHE HAD BEEN DIAGNOSED WITH BREAST CANCER. ARQUETTE WAS 16 WHEN, AFTER FIVE YEARS OF TREATMENT, HIS MOTHER PASSED AWAY. cancer. Their model focuses on forming successful matches, which they simply call friendships. Mentors must have a cancer story and are required to devote at least one year to their mentee. “Most mentors tell me after one year that they can’t imagine ever leaving the child,” Arquette says. For this reason, the staff at Walk With Sally dedicate most of their time and resources to making matches based on geographical location, interests and cancer stories. They want to make sure that it is easy for the child and mentor to get together, have fun and form bonds that will last a lifetime. Earlier in the day, I spoke with a mentor, Bob Oh, who went looking for an opportunity to give back after losing his mother to leukemia four years ago. He has been involved with the program for just two months and both he and his mentee, Nathan, seem ecstatic to have been paired together. Nathan could barely wait to tell me

that he had recently had the chance to build a solar-powered robot with Oh, who works as an engineer. At 11 years old, he loves math and science and wants to be a systems engineer. “He is one of the brightest kids I’ve ever met! He has a job waiting for him,” Oh says. Later in the day, my heart sank to learn that Nathan had lost his father to cancer in January, just two days after his father’s 46th birthday. You wouldn’t know it at first glance, but everyone here has a cancer story. Melissa Boyce, 31, of Hermosa Beach, has been a mentor to Dossie for eight months. “We mostly do girl stuff,” Boyce tells me. She was inspired to get involved with Walk with Sally after volunteering at their summer fundraising event. She had experienced the devastation of losing her father to cancer when she was 12 years old. Dossie is one of five children and the only girl. She tells me she

and Boyce are girlfriends and do fun things like paint and go to plays. “I feel like I’m getting the most out of this,” Boyce says as she tells me about the friendship she has formed with Dossie’s mom. “Witnessing what she is going through with her husband’s cancer has completely changed my perspective on what my mom was going through with my dad.” Although mentoring is mostly done one-on-one, every couple months the staff at Walk With Sally organizes friendship activities. In the past, they’ve done activities like surfing and ocean therapy with the Jimmy Miller Memorial Foundation, whale watching at the Ocean Institute and the ropes course at Fulcrum Adventures. However, today it’s all about stand up paddle boarding! “We’re recreating family and community,” Arquette says, “and

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ARQUETTE SAW A VOID IN CANCER TREATMENT AND REALIZED HE MIGHT BE THE BEST PERSON TO DO SOMETHING ABOUT IT. AFTER RESEARCHING THE POSITIVE EFFECTS OF MENTORING, HE DEVELOPED A MENTORSHIP MODEL WITH A SMALL GROUP OF FRIENDS AND VOLUNTEERS. that is huge!” Many of these kids have never been to the beach, let alone had an opportunity to learn how to paddle board. “Today is their day, and we’re bringing joy and light back into their lives,” Arquette says. The friendship activities, together with one-on-one mentoring and careful attention to matching kids to mentors is a model Arquette believes can be expanded to every city in the U.S. and the world. “Where there is cancer, there is a need and this need turns into a mission for us,” Arquette says. Walk With Sally has grown over 100 percent in the past three years and is expanding its reach. The group is funded entirely by donations from individuals and businesses in the South Bay community. Every July is White Light White Night, the premier fundraising event. “This is not your typical fundraiser,” Arquette says, grinning ear-to-ear. “There are no tuxedos quietly mingling in a hotel conference hall. It is a party!” They invite local restaurants, offer

food, wine, dancing, a live auction and live music. Although they’ve had bands like Berlin, Blues Traveler and Smash Mouth rock the party in the past, this year, they welcomed Neil Diamond tribute artist and local fan favorite Super Diamond. Everyone wears white, to bring light to the children and in honor of Sally. The goal of the event is to raise money but also to share real life stories with the community. “It’s a fun and powerful evening, and I think people leave feeling cleansed,” Arquette says. If you’re feeling inspired, remember October is Breast Cancer Awareness Month. Walk With Sally is encouraging everyone to get involved in organizing their own fundraising campaign. Host a wine party, or help your kids organize a car wash anytime during the month of October and donate all proceeds to Walk With Sally. Get creative and embrace the opportunity to raise awareness of the effects of breast cancer while making a positive impact on your community.

hook OFF THE

Unlimited Customer Service With No Strings Attached WRITTEN BY: TAYLOR SIMMONS PHOTOGRAPHED BY: MICHAEL WESLEY

THE EXPER T

HASTY HONARKAR Director of Marketing and Digital Media at 4G Wireless

Mission: “Not to sell, but to provide customers a custom solution to their needs in a nonpressure environment.”

Wireless is a common term in today’s world. It is something that younger generations take for granted and older generations are encouraged to learn about so they don’t get left behind. It has created a world that is vastly smaller, as well as a communication system that allows us to stay connected no matter where we find ourselves. While face-to-face communication will always be the most rewarding, 4G Wireless has created a nation where entrepreneurship and adventure are encouraged, allowing people to feel confident that they can be connected with their loved ones no matter what. This luxury is what fuels today’s change. As I sat down with Hasty Honarkar in Newport Beach, her sweet smile and confidence showed a woman who was fun to talk to. She is educated and passionate about what she does. As she described the company her father started after moving to the United States at the age of 20, I could sense her love for her family as well as her work. She describes a company that centers around the customer experience. It is a company that truly cares for its clientele and supports them in their advancement into the modern world. I could not help but feel inspired by this pleasant woman, her big dreams and accomplishments.

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VERIZON 4G WIRELESS LAGUNA BEACH 495 Broadway St Laguna Beach, CA 92651 949.464.9944 www.4gwireless.com

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“WORKING CLOSELY WITH OUR VERIZON FAMILY HAS ALLOWED US TO STAY AS UP TO DATE AS POSSIBLE IN REGARD TO THE LATEST OFFERS AND PROMOTIONS THAT WE CAN EXTEND TO OUR 4G FAMILY.” – HASTY HONARKAR

HOW HONARKAR DESCRIBES 4G WIRELESS: 1. Innovative 2. Customer Service Focused 3. Driven 4. Appreciative 5. Family Oriented

Q: What is your role in the company? Hasty Honarkar: I was about 10 years old when my dad entered the wireless industry in 1998. It was then that I started shadowing him to learn everything I could learn when it came to business and entrepreneurship. As I got older, I left the comforts of our corporate office to work in the 4G stores to get more hands-on training with sales and operations. After a few years, I realized that I was very passionate about the marketing and creative aspect of the business. In addition, I was also gratified by the feeling that we provide to our satisfied customers, which led me to focus on the overall customer experience within our retail locations. Utilizing my many years of experience and dedication, I grew into my role as the director of marketing and decided to take on the challenge of merchandising as well. I strive to creatively update the aesthetics of our brand while shifting the perception of our company goals. Our mission is not to sell, but to provide customers a custom solution to their needs in a nonpressure environment. Q: What is the story behind the name “4G Wireless?” HH: Years before 4G or even 3G networks were released by carriers, my dad was constantly attending different conferences and shows. He started hearing about the direction the wireless industry was taking. The fact that everything would change due to this upcoming 4G technology fascinated him. We wanted to create our name and build our identity before that change happened. Once it was launched and all the carriers offered that 4G signal, we had identified ourselves as the name so many people hear around the world today. We were lucky enough to be the forerunner. Q: What motivates the success of the company? HH: Our success is motivated by really seeing how we help both our customers and employees live better and stay more connected.

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We have almost 1,200 employees. We love giving them new opportunities, training them and having the ability to see them take a new direction in life. Watching them grow into their roles as well as strive to become even better is what motivates us the most. Also, seeing customers repeatedly come back and refer friends and family because they feel like they are being serviced the right way pushes us to lead the way in the industry. A strong customer experience makes our will to grow that much stronger. Q: How do you keep up with technological advancements? HH: We are constantly researching new products and attending summits as well as tech conferences to see the latest advancements in the industry. We also keep a strong level of communication with manufacturers, such as Samsung, Apple, Motorola and LG, to learn more about their pipeline. Once we get that information, we pass on the knowledge to our employees by updating them through intensive hands-on training. We stay connected with the latest advancements to provide our customers with the specifics that will benefit them the most in the long run. Working closely with our Verizon family has allowed us to stay as up to date as possible in regard to the latest offers and promotions that we can extend to our 4G family. Q: What makes you different from other brands? HH: How we prioritize our customers separates us from other brands. Not only do we inform customers about the features and benefits of the devices, but we also make the effort to identify the customer’s wants and needs. Any other company can try to sell you on a product or service, but only a few truly consider your lifestyle to qualify the sale appropriately. Our goal is to deliver the dependable service that Verizon provides in a comfortable environment that genuinely focuses on the customers’ experience.

An example of this change is shown through our store remodels. Since we have noticed that there have been more parents that come into our stores with their kids, we started adding a kids section so parents can focus on making the right purchase. We have also added more seating so customers will be more comfortable while discussing their phones or waiting. It is truly about listening and adapting to the changes that would most benefit our customers. Q: Where do you see 4G Wireless going in the future? HH: I see us not only growing across the nation, but also setting an example for the entire industry. That is what we have been doing, and that is what we will continue to do. Q: Can you give me a hint as to what is to come? HH: Eventually our locations will be what everyone is now calling smart stores. They will exhibit technological advances as well as leave a feeling of wonder that is unexpected of a typical cell phone store. Being customer-centric will remain our main focus as well as finding new innovative ways to make the customer experience that much more enjoyable. We have recently been dabbling with the idea of catering to the various demographics, and we will continue to move in this direction. We currently have locations that cater to both the Latino and Chinese markets. Our plan is to ensure many of our stores connect to various groups of people so our customers feel at home in their local 4G store. We want all of our stores to be at the heart of the communities, and we strive to have our employees connect with people. Q: How did you get to where you are today? HH: Endless determination, motivation and sleepless nights. Given this was the industry that I grew up in and that my dad worked hard for, I am very driven and strive for the best. I have gone to

every training and conference imaginable and studied every one of our departments to understand the necessary touch points needed for the company’s overall sustainability and growth. Everything and everyone is connected, and a critical part of the larger picture. I have studied the formula on how to understand and connect with the customer and transferred that to how our employees bridge the gap to create long-lasting relationships. I would not be here today without my dad as my inspiration. He worked multiple jobs to provide for our family when I was a child, and he never gave up on his vision of success. Having witnessed that makes me feel very lucky and blessed. It also makes me strive to work hard to reach my highest potential like my dad. I was also surrounded by strong women like my mother and grandmothers. They taught me that a woman can accomplish anything a man can and that I should never give up on my dreams. Q: How has the company as a whole gotten to where it is today? HH: My dad had many experiences in the industry and learned to handle any obstacle that came his way. He came to this country alone when he was only 20, and worked multiple jobs while in school to support his family. He was very resourceful in the sense that he communicated with successful people to learn what it takes to be successful. When he got in the industry in the late ’90s, he saw the potential. With our family’s moral support and backing, he continued to strive to achieve his dreams within the industry. Despite all the success, he is not afraid to say, “Hey, I want to learn a little bit more about that to make a better decision.” He was never afraid of asking questions if necessary. Also, our company doesn’t differentiate between the executives in our corporate offices and the people on the floor. Everyone plays a critical role in the overall growth of 4G Wireless, and we never stop showing them our continuous appreciation.

“I SEE US NOT ONLY GROWING ACROSS THE NATION, BUT ALSO SETTING AN EXAMPLE FOR THE ENTIRE INDUSTRY. THAT IS WHAT WE HAVE BEEN DOING, AND THAT IS WHAT WE WILL CONTINUE TO DO.” – HASTY HONARKAR

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NATIVE KNOWLEDGE: 4G Wireless likes connecting with communities and enjoys working to benefit local youth clubs and charities.

“BEING A WOMAN IN THIS INDUSTRY, AS WELL AS ANY WORLDWIDE, IS ABOUT PROVING THERE ISN’T A DIFFERENCE BETWEEN MEN AND WOMEN IN REGARD TO THEIR ABILITIES AND KNOWLEDGE. WOMEN REALLY DO HAVE A LOT TO SAY IN THE WORLD OF BUSINESS.” – HASTY HONARKAR

Q: Who inspires you personally? HH: A lot of people. Other than my father and mother, strong, innovative individuals such as Steve Jobs and Elon Musk who aren’t afraid to veer out of the norm and look at the endless possibilities of our future. Everything starts out as an idea. It only becomes a reality when someone doesn’t give up and keeps on trying until the result is what they imagined. Q: What other brands inspire this one? HH: Apple. I think they have made a major impact on almost every industry as well as our society. One day we hope to be a brand and company that others look to for inspiration. We try to motivate others by giving back to the communities that we call home. Q: How do you give back to local communities? HH: We love being involved with the communities. We show a lot of support to local schools by sponsoring school organizations, sports teams and clubs. For events, we invite local youth organizations, such as the Boys & Girls Club, to be present and donate a portion of our sales to benefit the respective organization. Q: How is it working in Orange County? HH: It’s good. Orange County is a different market than everywhere else. People here feel a lot more comfortable investing in the wireless ecosystem as a whole. In many other communities, we have to convince them how valuable these wireless devices are in helping them stay connected. The Orange County market already understands its value. We started here. Our first store was in Laguna Beach. I was born and raised in Orange County. My family began its roots in Orange County. It’s the place that started it all, and is the county that supported our growth the most. Q: How has wireless changed the world? HH: It has brought us together. No matter where you are, day or night, you can reach out to connect with a loved one. Now people are using their phones to find

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a life partner. You can use your phone to adopt a new family pet or even purchase your next car. You can locate the nearest hospital in case of an emergency. Turn on your thermostat at the house while you are at the office or even lock your front door. Track your child or elderly parent. It is a convenience thing. You hold the world in your hand. Q: How has it affected education? HH: Unfortunately, now everybody has started Googling everything, so maybe our spelling and grammar skills have gotten worse. In the end, we have all the information we need in the palm of our hand. Schools now have e-books and online classes; you can now access whole course loads within seconds. Q: Is working in a male-dominated industry tough? HH: I am the first female marketing director in our company. A lot of things have changed over the last couple of years, but it is never easy. At first, trying to get the men in the industry to understand me and my vision was quite difficult. They seem to make the assumption that I run on emotions. However, I think that these same emotions have helped me read in between the lines and focus more on the details as well as what the customers want. Being a woman in this industry, as well as any other, is about proving there isn’t a difference between men and women in regard to their abilities and knowledge. Women really do have a lot to say in the world of business. Q: If you could do it all again, what would you do differently? HH: I would have learned to balance my life a little bit better. I am very devoted to my job. Sometimes it is difficult for others to understand that dedication. Throughout my teenage and young adult years, my career was my priority. Q: What would you say your personal strengths are? HH: Persistence, adaptability and my attention to detail. I am determined to push through all that is

necessary and I will not take no for an answer. I don’t stop until I get what I want if I truly believe it is the only way to succeed and move forward. However, I am flexible enough to grow from criticism and adjust to changes. Q: What are the strengths of the company? HH: We can adapt rather quickly to changes within the industry while still catering to our customers’ needs. We have also gotten so good at expansion that it is quite impressive. Our team was able to acquire 25 stores in four states from another agent overnight. We had our best staff train and welcome the new team to our 4G family, all while making sure the new locations reflected our identity, standards and goals. There is nothing our team cannot accomplish. Q: How has 4G Wireless changed communication? HH: It has changed a lot. I can’t imagine a world without cell phones. I look at my cousins’ children, and how they will be so intelligent because they will grow up with access to so much information. Sometimes it makes people not talk, and that can be a negative thing. I think it’s important to use our phones when we need them, but it is also important to put them down for face-to-face conversations. Q: Is there a way that you promote face-to-face communication? HH: We promote the idea of face-to-face communications every day. When we have our staff meetings, we put our cell phones down and just talk. As convenient as texting is, we continue to have conference calls and webinars. We walk over to each other’s offices and sit down with one another. At the end of the day, the goal is to feel connected to people. Cell phones and wireless technology help people stay connected when they are apart and distracted with everyday life, but it is important to take that extra personal step when you can to make that real life connection.

home

/away

October 2015

166 HOME/AWAY EXPERT Four Home Expert Teams Help You Create the House You’ve Always Wanted

182 ROOM DECONSTRUCTED See How 503found’s Eclectic Pieces Match Your Home to Your Unique Style

186 SU CASA Take a Tour of this Permanent Escape From Reality

192 AWAY FEATURE

216

SETTING THE TABLE Puttin’ on the Ritz

Seven Hotels That Provide the Perfect OC Vacation for Any Scenario

209 ESCAPE VEGAS Taking a Weekend Tour of the City of Sin’s Newest Hot Spot for Millennials, The LINQ Hotel & Casino

216 SETTING THE TABLE The Perfect Way to Start the Day in a Ritz-Carlton Seaside Escape

222 SU CASA Explore This Back Bay Farmhouse With Every Modern Comfort

THE RITZ-CARLTON, LAGUNA NIGUEL 1 Ritz Carlton Dr Dana Point, CA 92629 949.240.2000 www.ritzcarlton.com/LagunaNiguel

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NEVER home ALONE A COMPREHENSIVE GUIDE TO BUYING AND STYLING YOUR DREAM HOME WRITTEN BY: MARISSA WRIGHT | PHOTOGRAPHED BY: STEPHEN PANOSIAN

HEIRLOOMS & HARDWARE 3313 Hyland Ave Costa Mesa, CA 92626 949.351.1970 www.heirloomsandhardware.com

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The American Dream is made up of many idealistic concepts, from equality to economic mobility, but when boiled down to the very simplest form, one thing tends to resonate more loudly than others: buying a house. It comes as no surprise that most people have “owning a home” on their to-do list for life; the concept has been embedded in our values since people started claiming land. Now that our local housing market is firmly on the road to recovery and interest rates are still enticingly low, it could be the time to start evaluating whether you’re ready to make your homeowning goal a reality. Think about it, wouldn’t it be exciting to host the holidays at your house? If you get busy now, you could welcome 2016 with the knowledge that you touched one of the largest milestones of your life. While owning property is an achievement in and of itself, the process of taking something cold and industrial (like an empty house) and turning it into something reflective of your life and interests is where the real magic happens. Your definition of what home represents and your vision for how that idea will manifest within your living space can be as unique as your fingerprints, but how do you make it all work? Fortunately for you, we sat down with a variety of industry leaders and innovators to assist you in making the process as fulfilling as it should be.

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THE STANFIELD GROUP HOM Sotheby’s International Realty 1200 Newport Center Dr Newport Beach, CA 92660 949.390.4543 or 714.421.3377 www.seanstanfield.com

NATIVE KNOWLEDGE: Ò The Stanfield Group keeps a list of trusted and reputable vendors, so if you need a lender, gardener, handyman or movers, just ask. They are happy to put you in touch with someone who has done good work for them in the past.

STEP ONE: FIND YOUR HOUSE THE EXPERT: Sean Stanfield CREDENTIALS: 27 Years of Real Estate Experience

ongratulations! You’ve decided you’re through with renting and won’t be paying someone’s mortgage for them anymore. Good for you. But now comes the hard part—where do you start? In an age of online shopping and do-it-yourself guides, it’s no surprise that many home buyers choose to go it alone. However, if you are looking to purchase in Orange County, you should do yourself a favor and make an appointment with The Stanfield Group. Born and raised in Orange County, Sean Stanfield began his real estate career when he was just 18 years old. Since then, he has gone on to be named the top Realtor in all of Orange County and built a team around him that has earned a top 5 national ranking by the Wall Street Journal. While some would rest on their laurels, Stanfield’s work ethic, high standards and commitment to positive outcomes continue to be the driving force behind developing his team and the success that comes with it. After speaking with members of the team, it is clear they recognize that the key to an impressive portfolio is focusing on personalized service, dedication to excellence and understanding the local market. Their impeccable reputation makes it easy to assume that they cater to top-tier properties and clients, but The Stanfield Group

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takes pride in its expertise in a variety of real estate transactions. From luxury estates to traditional and distressed sales to multi-family and income properties, any residential real estate need can be met by Stanfield and his agents. Unlike more traditional neighborhood-specific real estate agents, Stanfield and his team specialize in coastal properties throughout Orange County but don’t believe in limiting themselves. With successful sales as far north as Rolling Hills and as far south as San Diego, you can tell The Stanfield Group is not in the business of passing on an opportunity. Their expansive territory and network of sellers mean the house of your dreams is probably within their reach and if it’s not, they are not above rolling up their sleeves to get the job done. Many times they have been known to negotiate deals on properties that weren’t even on the market. Integrity is the foundation of all of their business interactions, and they believe in guiding each client through the entire process so you will feel cared for even after the sale is finalized. Buying a home is a memorable experience by default; don’t let the wrong Realtor overshadow what should be exciting.

Sean Stanfield

TIPS FOR FIRST-TIME HOMEBUYERS: 1. KNOW YOUR BUDGET: If you don’t have a monthly budget already, start now. Knowing what you spend every month on your essentials (phone, car, food, etc.) lets you see what you have to put toward a future mortgage. 2. REMEMBER THE ADDITIONAL EXPENSES: Property taxes and insurance are a given, but if you’re buying a condo make sure you plan for HOA dues, too. 3. DON’T BE TOO PICKY: If you are working with limited funds and want to buy right now, don’t get caught up on outdated decor or little repairs. But if you can’t bring yourself to compromise to keep it within your budget, maybe you should rent for a little longer. Garrett Weston & Seth Nelson

“

While some would rest on their laurels, Stanfield’s work ethic, high standards and commitment to positive outcomes continue to be the driving force behind developing his team and the success that comes with it.

4. NEVER SKIP A HOME INSPECTION: The last thing you want is a home that requires repairs that exceed what you paid for the property. When making your offer, make it contingent upon the house passing inspection. 5. PLAN FOR BUYING FEES: Most people know closing costs can run you up to 5 percent of the purchase price. Be ready to pay appraisal, inspection, escrow and notary costs as well. 6. USE A REALTOR—SERIOUSLY: There are many complicated factors, gritty details and endless paperwork that come with buying a home and most of us are not equipped to figure it out on our own. A professional Realtor is there to guide you and make the process a little easier. | OCTOBER 2015 | 169

LAUREL & WOLF 708 N Croft Ave West Hollywood, CA 90069 310.870.7799 www.laurelandwolf.com

NATIVE KNOWLEDGE: Ò If you are overwhelmed by where to begin your design and don’t even know what style you truly want, Laurel & Wolf offers a free design style quiz to get you more familiar with your own preferences.

STEP TWO: FIND YOUR STYLE AND PLAN YOUR ATTACK Y

ou did it! You found the house that was right for you and successfully made one of the largest purchases of your life. Before you start planning your housewarming party, though, you will need to find a way to make your new house feel like your home. Simply transplanting your previous furnishings will not do the trick, especially if you want your home to say that you’ve grown up. Just say no to frat house decorating. You’re better than that. You could scroll through Pinterest and try to stir up some ideas of how to upgrade your living space into your personal sanctuary, or you could check out Laurel & Wolf and see how much of a difference good design can make. Laurel & Wolf successfully and economically takes the benefits of having a team of designers and puts it in the hands of everyone. For a small flat fee you can have a room that would even impress your mother-in-law, so your days of suffering in drab surroundings with no direction are behind you and you don’t even have to leave your house to make it happen. If you have an internet connection you can have America’s top interior designers at your fingertips—online chatting with a Laurel & Wolf associate is the quickest start to your design process. Thanks to Laurel & Wolf’s recruitment process you can be assured that you’re working with someone who has the best credentials available. 170 |

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If you don’t know the difference between modern design and contemporary eclectic or even how to classify your style, there's no need to worry. The whole thing starts with an interactive quiz to discover which room you’ll be working on, what your style preferences are (whether you know the names or not), and what your budget limits are. After clicking “love it” or “leave it” on pictures of decorated rooms, Laurel & Wolf’s team goes to work and begins putting together looks for you to review. You can select whichever designer you feel has the best grasp of what you like and then you begin the one-on-one work. Through their state-of-the-art online platform, you are able to live chat with your designer and fine-tune the details of your future space. Using pictures and the dimensions of the room you will be working with, the designer puts together a shopping list and detailed instructions of how to put the whole thing together. It could only take one room for you to find your inner designer and tackle the rest of your new home, but their prices are so reasonable you might as well just let them do the work.

HOW TO WORK WITH AN INTERIOR DESIGNER: 1. DO YOUR RESEARCH: Flip through some pictures so you know what style you like, and make a list of colors you want to use. 2. BE REALISTIC: Expectations and budgets can sometimes conflict, so make sure you keep yours grounded. 3. MAKE FIRM DECISIONS IN ADVANCE: Communicate with your designer early on about which pieces must stay. It will make the process smoother for everyone.

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Laurel & Wolf successfully and economically takes the benefits of having a team of designers and puts it in the hands of everyone.

4. KEEP EVERYONE IN THE LOOP: It’s best to have the family involved in the design process to avoid potentially redesigning the space later. 5. HAVE AN OPEN MIND: It is rare for a client to love everything the designer presents. However, if you take the time to ask why they made that suggestion, chances are you will appreciate why it works.

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ROOM & BOARD 1661 W Sunflower Ave Santa Ana, CA 92704 714.549.5995 www.roomandboard.com

NATIVE KNOWLEDGE: Ò Get pampered like a celebrity. If you spend some time shopping at Room & Board, they will give you access to the VIP Lounge at South Coast Plaza, complete with Champagne or beer, candy and other amenities.

STEP THREE: FIND THE FURNISHINGS THAT REFLECT YOU THE EXPERT: Scott Jussila CREDENTIALS: Retail Market Manager, Room & Board South Coast Plaza

ow that you’ve identified your style it’s time to choose furniture. Unless you somehow managed to acquire a fully furnished home that is also your style, your new house will need decorating and at least a few pieces of furniture. If you are ready to invest in your living space and have outgrown IKEA, start heading toward South Coast Plaza and drop by Room & Board for an exceptional shopping experience. Most people have never had a personal shopper or designer assist them with purchases, so it can be hard to imagine what Room & Board’s dedicated attention feels like. In an environment free of sales people and commission-driven tactics, Room & Board is the equivalent of enjoying fine dining after a lifetime of fast food. Besides, you already endured the stress of house hunting, buying and moving, why not work with professionals who have nothing to gain other than your satisfaction? Room & Board quietly entered the furniture scene in 1980 and has been trying to change the way people decorate, one room at a time. While some distinctions are less noticeable at first, there is something special about everything from the furniture pieces to the people who work there. Retail Market Manager Scott Jussila is no exception. After spending over a decade working with various operas and managing productions across the country, Jussila decided to put down roots in Chicago, which ultimately led to his first exposure to Room & Board. He was so impressed by his experience of buying furniture and everything they do as a company that the next day he filled out an application to work with them. Sipping a cup of coffee while 172 |

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taking in one of their flawless vignettes makes the appeal pretty tangible. Once you learn more about their efforts to promote sustainability and limit their carbon footprint, it’s almost impossible to have a bad thing to say. Not many furniture companies share Room & Board’s sentiments that it is better for the environment (and your wallet) to create timeless, high-quality and durable products. For those who do not feel they have a flair for interior design or just don’t know where to start, the staff of Room & Board encourages you to work with their in-house designers and take your time. When picking out furnishings, you are beginning the transformation of a house into your home by channeling your aesthetic, and it can be daunting, to say the least. It’s not unusual to want to race to the finish line and just get the project done. But Jussila may have put it best when he said, “You buy a pair of jeans once a month or once a year. You don’t buy furniture for your household all the time, so take your time. You can sit in a room and have a coffee while you decide what pillows you want, what frames you like— everything should take a little bit of time. It’s kind of like the slow food movement. This is a little bit of the slow design movement. Take a little bit of time to find your style.” Fortunately, the simple but modern designs of their collections are the perfect foundation for any style preference as they set the stage for inspiration. Room & Board is about home, design and community if you ask Jussila—all that’s missing is your passion.

JUSSILA’S TIPS FOR DECORATING ON A BUDGET: 1. GRAB SOME PILLOWS: They’re an easy (and cost-effective) way to change up a color scheme or add some patterns to a room. 2. SPLURGE ON FRESH FLOWERS: Keeping it simple with one type of flower means you won’t have to be an expert at flower arranging, and a good statement vase doesn’t hurt.

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3. GET ORGANIZED: Clutter is decorating’s public enemy No. 1. Put away (or throw out) the things you don’t use all the time so you can showcase your style instead of all your stuff. In an environment free of sales people and commissiondriven tactics, Room & Board is the equivalent of enjoying fine dining after a lifetime of fast food.

4. SET THE MOOD: Having scented candles is never a bad idea, and having the right lighting concept can elevate a space. 5. OFFER SOMETHING EXTRA: Jussila swears by having a box of chocolates, candy or treat for anyone who comes over. Being hospitable is always in style. | OCTOBER 2015 | 173

HEIRLOOMS & HARDWARE 2930 Bristol St #A105 Costa Mesa, CA 92626 949.351.1970 www.heirloomsandhardware.com

NATIVE KNOWLEDGE: Ò Heirlooms & Hardware carries jewelry made by local artists, Voluspa candles and specialty skin care products. Their stock is constantly changing, so coming in on a regular basis enables you to find something to liven up your room or to give as the perfect gift.

STEP FOUR: ADD UNIQUENESS TO MAKE YOUR HOME YOUR OWN THE EXPERT: Joseph D’Ambra CREDENTIALS: Owner and Designer, Heirlooms & Hardware

t should all be downhill from here. Most of the big decorating decisions have been made, and your home is starting to feel like your space. There is just that little something that’s missing, and you can’t quite put your finger on it. Now is the time to visit Heirlooms & Hardware’s new location at The Lab Anti-Mall and take your decor to the next level. Although it is a relatively small retail space, Heirlooms & Hardware is home to a mix of vintage finds, repurposed materials turned furniture and art, antiques and custom pieces. You might not be able to tell which is which thanks to Joesph D’Ambra’s signature style. There is no way to prepare yourself for everything you’ll find without experiencing it yourself. It’s like an antique shop on steroids. There are incredible finds everywhere you look and everything, including the shelves used for display, is up for grabs and priced to sell. An admitted antique enthusiast and shopping lover, D’Ambra jokes he has to have a store to sell some of the stuff or he would probably be a hoarder. Fortunately for us, D’Ambra not only finds amazing vintage and antique pieces but also has an incredible creative vision as he elevates simple items into conversation starters. When asked to describe his designs and style, D’Ambra summed it up with four words, “refined, reclaimed, modern and industrial.” There is no better or simpler way to put it. If you’re trying to decorate on a budget, don’t be afraid to get your hands dirty. D’Ambra recommends repurposing older materials and items (surprise, surprise) and also painting or finishing your own pieces. Heirlooms & Hardware sells unfinished furniture, so you can always add 174 |

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your own custom twist with a little elbow grease and creativity. For those who are not the crafting kind, there are plenty of affordable finished pieces that can be mixed and matched. Don’t know what to do with a large, inconvenient wall? Heirlooms & Hardware has painted repurposed wood with different designs, kind of like wooden posters. Or perhaps you want a cow skull to get in touch with your Southern roots. If you prefer to keep your decorating on the simple side, the custom light fixtures are the answer to your prayers. Light bulbs of many different shapes and sizes hanging from different lengths of wire and a repurposed wood base create a “notquite-a-chandelier” showstopper piece and a happy marriage of recycled materials with a raw, urban feel. The deceptively simple construction gives the impression that you could have made it if you really tried, but we all know better. In addition to the fun little details and decorations, Heirlooms & Hardware has its own furniture line that is made exclusively by D’Ambra. They offer some standard pieces made on a regular basis, but most of their new ideas for furniture come from custom orders. If you have an idea you would like to have made, no project is too small for Heirlooms & Hardware. D’Ambra says many of the pieces they now produce regularly were originally inspired by custom projects. They are happy to take on any idea you may have. The next big plans for Heirlooms & Hardware revolve around leather restoration and partnering with a mill so they can produce giant, one-slab dining tables. Thanksgiving will never be the same.

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Fortunately for us, D’Ambra not only finds amazing vintage and antique pieces but also has an incredible creative vision as he elevates simple items into conversation starters.

HOW TO GIVE YOUR SPACE A VINTAGE FEEL: 1. REMEMBER THE DETAILS: Antique doorknobs, posters or toys can add a nice old school touch. 2. REPURPOSED MATERIALS ADD DEPTH: Old barn wood makes a contemporary dining room feel over 100 years old. 3. BREAK OUT THE POLISH: Antique silver (like vases, trays or sugar dishes) will be the star of the show after a good buffing. 4. DON’T FORGET THE LINENS: If you have a new bed, pick up some vintage bedding. This will transform your space without splurging on furniture that may not last. 5. COLLECT THINGS WITH PURPOSE: When visiting the flea market or antique shop, focus on items that you can use rather than display. This way you won’t clutter your space.

SAMIR ARGHANDIWALL (EVOL) @samir_evol

NATIVE KNOWLEDGE: Ò As a pet-lover, Arghandiwall has recently contributed his craft to More Than a Cone, a nonprofit fundraiser that involves artists transforming the “cone of shame” in hopes of raising awareness for pet adoption and wellness.

STEP FIVE: GIVE SOME ARTISTIC PERSONALITY TO YOUR SPACE THE EXPERT: Samir Arghandiwall (EVOL) CREDENTIALS: Graffiti Artist, Painter, Animator, Illustrator

ou know what will complement your indoor terrace—specifically that lonely, vacant space above your four-tier bookshelf? A jawdropping illustration of a woman with her hair effortlessly pulled back in a messy bun, lips pouted and eyes that are penetrating deep into your soul. That’s just one example of Samir Arghandiwall’s exceptional creations and, quite honestly, every home should have a taste of this wild flavor. Arghandiwall, also known as EVOL, has been brilliantly crafting artwork for two decades with most of his masterpieces encompassing beautiful, alluring sirens. With his unique work, Arghandiwall not only paints or draws, but he also communicates deeply with his subjects and his audience. This

CalArts graduate who received a bachelor’s degree of fine arts in character animation was raised in France and later moved to the East Coast, residing in Maryland and Virginia, until establishing his home in California. He’s tackled work as tall as 40 feet, worked on ladders, stood on scaffolding and crusaded through all of life’s barriers that ranged from insane deadlines to job layoffs. Whether his work resides in a two-story home in San Diego suburbia or a studio apartment in Manhattan, Arghandiwall’s art exhibits a versatility that can scream edgy but also whisper beauty. Regardless, when you invite his personality into your space, it transforms a house into a home.

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Q&A WITH SAMIR ARGHANDIWALL:

THE INNER WORKINGS OF AN ARTIST: Q: Besides paint cans, what other artistic tools do you use on your artwork? Samir Arghandiwall: I use a lot of different tools. I know how to draw with a pencil. I know how to paint with brushes. I use a lot of Photoshop and Flash programs because I animate. I use a lot of mixed media; that’s gouache, watercolor, acrylics, but not so much oil. I want to get more into oil. You want to be a master of all tools possible and all the crafts that are available because you don’t want to stick with one thing. I’ve been doing spray painting for such a long time, and I’ve been involved with graffiti since ’93. When I say graffiti, I mean the whole element of graffiti, knowing letters and going places where you’re not welcome. The older you get, the more refined you become, and the more skills you achieve through being an artist. I use spray cans the way I would with a brush or a pencil. Q: You’ve painted on canvas, walls and animal cones. What else have you painted? SA: I painted on trains and freights back in the day. I use a Syntec tablet now, and I really have to get into that because that is where the future is going. I want to get into video game stuff. Other than canvas, I’ve painted on metal, concrete, bricks, trains, floors, bathrooms and dispensaries.

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He’s tackled work as tall as 40 feet, worked on ladders, stood on scaffolding and crusaded through all of life’s barriers that ranged from insane deadlines to job layoffs.

Q: You mentioned that everything is going digital. Do you think it takes away from the art? SA: It’s something you have to accept and adapt to, honestly. It’s not that hard. If you have a fear factor of learning it, that’s really weak. You know what you need to do to learn it. Going digital is a lot more correctable now. You can now open a bunch of different layers and fix stuff. At the same time, you don’t want to abandon spray painting and all the other stuff because those are hardcore things. People need that, too. Q: What was your most challenging piece? SA: I did a Shaolin monk at the Dragon House in San Francisco. The piece was based on the master’s father. So I had to paint his father while on scaffolding—twice. It’s hard because San Francisco is hilly. There was this one area where I was on the ladder, and I had to do the head first then figure out exactly where the foot would land on the ground. A lot of math was involved; there was no projection screen involved. That was challenging. I did a portrait of Curtis Jackson [50 Cent], that was crazy because I only had a day to complete it. However, it turned out really nice. Q: Why is most of your work mainly comprised of beautiful women? SA: Women are very appealing. Being a man, I find there is nothing more appealing on Earth than a woman. There are cars, shoes, among other things, but a lot of people can relate to an actual person. Q: What inspires you to paint? SA: If you choose to be an artist, then it’s about bettering yourself. There is a lot to learn. You’re also trying to develop your skills and become more aware of what you’re doing, so you switch things up. It’s a big source of therapy for me.

SEED LANDCARE 765 Baker St Ste A Costa Mesa, CA 92626 949.424.9774 www.seedlandcare.com

NATIVE KNOWLEDGE: Ò Raised in Laguna Beach, Kyle Johnson attended UC Davis where he studied environmental horticulture with an emphasis in ecological restoration and urban forestry, making him way ahead of the curve in sustainable landscapes.

STEP SIX: GIVE YOUR HOME A BOOST OF GREEN THE EXPERT: Kyle Johnson CREDENTIALS: President, Seed Landcare

ouse? Check. Furnishings? Check. Art and accessories? Check. You might be ready to congratulate yourself on a job well done, but it would be a little premature. Your home might seem ready for a housewarming party, but if you want your property to stand out and have that X factor, landscaping is the way to go. Don’t have a green thumb? No need to worry, Kyle Johnson and Seed Landcare are there to tailor plants and their maintenance to fit your lifestyle. With many successful jobs under his belt, Johnson exudes the subtle confidence that accompanies those who are masters in their field. While his demeanor is comforting and makes you feel at ease, it is Johnson’s continued dedication to furthering his knowledge of the latest systems, technology and trends that make Seed Landcare something special. Translating a deep background in horticulture, landscape architecture and irrigation into boutique designs has been a natural progression. Beginning with mostly residential projects, it was not long before Johnson was providing consulting services and directing major construction projects. Johnson now focuses on surrounding himself with highly talented people by creating innovative and visually stunning landscape designs and construction. His expertise means you won’t have to worry about whether certain plants work well under your specific conditions because his goal isn’t just to make it beautiful, it’s to make it last. Even with drought conditions, Johnson and his team can ensure the well-being of your gardens with their advanced maintenance systems. They even have 178 |

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irrigation systems that can be programmed remotely in case you are out of town and don’t have someone to water your plants. If you are the type to stay up to the minute with trends or would like to have a statement garden, a living wall is for you. While the idea of a greenwall is nothing new (Babylon had hanging gardens and Japan has used climbing plants to create green façades for years), the evolution of their implementation has been impressive, to say the least. You can spot living walls in many urban areas, and they are used inside office buildings somewhat frequently after studies have shown that visible plant life boosts happiness and productivity. Gone are the days of sterile working environments, so why not bring that same philosophy to your home? Seed Landcare specializes in blending the science of creating sustainable, longlasting green walls with the artistic flair of a painter or sculptor. Not only are greenwalls a great addition to any residential landscape project, but they can also incorporate company logos and can be made of succulents or even edible herbs for restaurant applications. Whether you want to place your living wall indoors, outside or construct it on a large or small scale, Johnson and his team can choose the right plants and design to get the results you’re looking for. They’ll also bless you with a self-supported watering system, so your maintenance is almost nonexistent. Partnered with the leading provider of vertical greenwalls in North America, Seed Landcare is proud to bring industry-leading greenwall construction to every client.

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If you are the type to stay up to the minute with trends or would like to have a statement garden, a living wall is for you.

TIPS FOR DECORATING WITH A LIVING WALL: 1. KEEP YOUR COLOR SCHEME SIMPLE: Softer earth tones and natural materials (wood, stone, etc.) will showcase the vibrant greenwall youâ&#x20AC;&#x2122;re adding and usually coordinate best. 2. GET CREATIVE: When used on a smaller scale, a living wall is best thought of as living art. By utilizing different types of plants within the same piece you can add extra dimension and movement to your own design. 3. GO BIG: If you plan on using a living wall on a large area inside the home, treat it like wallpaper and keep any designs within the wall simple. 4. WORK WITH A PROFESSIONAL: Despite what Pinterest may tell you, constructing and installing your own vertical garden is not a DIY project. Working with a professional will ensure your wall will look incredible and actually last.

ANTONELLO RISTORANTE 3800 S Plaza Dr Santa Ana, CA 92704 714.751.7153 www.antonello.com

NATIVE KNOWLEDGE: Ò Antonello Ristorante also offers Enoteca Wine Bar. On Thursdays, it is Wine Flight Night, where each week guests are guided through four Italian wines to sample. The weekly wine list is also posted on their website in advance.

STEP SEVEN: HOMEMADE DINNER THE EXPERT: Antonio and Fiorella Cagnolo CREDENTIALS: Owner/Chef and Culinary Advisor, Antonello Ristorante

ntonello Ristorante at South Coast Plaza has been serving authentic Italian meals since 1979, and in that time has developed a loyal and extensive following. Their menu has always focused on fresh, local ingredients way before farm-to-table became a trendy type of cuisine. Menu items are based on recipes created by the staff and also inspired by the meals that owner Antonio Cagnolo’s mother or his wife, Fiorella, make at home. Cagnolo came to Southern California over 40 years ago and brought a passion for making true Italian food to Orange County. His three restaurants, Antonello Ristorante, Quattro Caffe and Nello Cucina all focus on preparing simple dishes that highlight the ingredients and pay homage to his native land of Italy. The Cagnolos met while working together in Rome and have since made their home in Newport Beach. Visiting their home is like taking a trip to a beautiful Italian residence situated in the hills above the sea. With sweeping views of the ocean and classic rustic Italian decor, this dynamic duo has a warm, welcoming home that is centered on family and food. The Cagnolos are in love equally with both cooking and eating. They want nothing more than to share their love of food with others by staying true to the dishes they grew up on. In doing so, they are bringing a hearty plate of Italy to Orange County. 180 |

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Q&A WITH ANTONIO AND FIORELLA CAGNOLO

GENUINELY ROME-MADE:

Q: I understand that you are originally from the Piedmont region of Italy. What was it like growing up there? Antonio Cagnolo: I was born and raised in a small town in Piedmont named Bistagno. It’s a town of about 500 people. I have a book about my hometown that goes back to roughly 900 A.D. I read it, and I just can’t believe I was reading about my town. Life there hasn't changed much. It's neat because there is a lot of history in my hometown. Growing up, my father sold milk and my mother was the butcher in the town, so we always had bread and meat. It was perfect. It was a very humble upbringing where we knew everybody, and we were all friends. We were not poor, but we were farmers. Q: What did you eat at home? AC: Fresh foods. We had a big garden, 20,000 square feet. It was a big space and, believe it or not, my father would have to drive around the garden. In the summertime, I would spend my whole day watering and

picking. We also had to dig our own well so we would have good water. I remember digging the well because I was small, and my father would not fit in it. Q: How did you come to Orange County? AC: When I was 11 years old, my neighbor and another friend of mine used to go next to Genoa on the Ligurian Sea to help with weddings. They worked at a restaurant with a nice big view of Genoa and the ocean. They would get two or three weddings every Saturday. I was already working with my dad at the time. He was also in the coal business, and I was loading the trucks. One day, I told the guys, “I would like to go with you,” and they said, “Nah, you are too young.” They discarded me right away. So I asked my mom, and she said, “Out of the question. Why don’t you stay home and sleep in? You are already working every day with your dad. Why do you want to work more?” But my father heard me and said, “Why not? Go!” To me, it was the best. It was an adventure. When I got there, everyone was already working. They were washing dishes, cleaning glasses and preparing tables. So I jumped right in. I thought it was fantastic; I loved it. You felt like you were somebody, not just some kid from a town wondering what’s going to happen next. From there, I built my experience and eventually interviewed to work on a cruise ship. A week later I was in Los Angeles. That was it; from there my life changed. Eventually, I got a visa to come back to the U.S., and that’s how I ended up in Orange County. Everything else is history. I worked at the Westin Hotel at South Coast Plaza at Alfredo’s, and then in 1979 I opened Antonello’s.

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One day, I want to open a restaurant that is very simple, and offers food that tastes like a home-cooked meal. At our restaurant, the expectations are far more complicated. Everything at home is improvised.”

Q: What is different about Italian cuisine in the U.S. versus Italy? AC: That’s a tough question because there is definitely a different expectation. When I came here, I was shocked because of the difference in the food. I said, “This is not Italian food. They call it Italian food, it’s got a label that says it’s Italian food, but they have never even seen Italian food.” Coming from a region where my mother made ravioli and then tasting the frozen food here, it tasted like nothing, no flavor. I started to work at the Westin Hotel in a managerial position, and I started to make my own recipes with the chef. They would say, “This is not Italian food.” I would tell them, “Look, I just left Italy yesterday, and you're telling me this isn't Italian food?” It was an insult. My cuisine was much lighter. It was so light that people would think there was no taste. People would say that it was bland. People that gravitate to more Americanized restaurants think we have less flavor sometimes. I am giving you real Italian food, the food I know. When we opened Antonello, my father was in the kitchen and cooking with our vegetables. We would grow our vegetables, our lettuce, our tomatoes— nothing is bought. We revolutionized Italian cuisine in Orange County. Today there are a lot of good Italian restaurants, but in those days there was nothing.

AC: I was just going to say that! When I come home, I would say 90 percent of the time Fiorella cooks, and we prepare things in a very simple, Italian way. We don’t eat complicated meals. That’s what we were brought up with—simple and healthy food. One day I want to open a restaurant that is very simple, and offers food that tastes like a home-cooked meal. At the restaurant, the expectations are far more complicated. Everything at home is improvised. Q: What is your must-have kitchen tool? FC: My wooden spoon. It’s the best. AC: The first thing I look for is the spoon. FC: We use it for many things because it doesn’t scratch the pan. It’s also perfect for when you have to scold your husband. Q: What did you cook yesterday? AC: My mother-in-law and I prepared peperonata. We chopped bell peppers and eggplant, and then we prepared it with onion, shallots, garlic, parsley and olive oil. Then we let it cook slowly for a couple of hours. FC: ...with a little chicken Milanese. AC: Also, my mother-in-law wanted bollito misto (Italian stew), so we made a meat broth. You add different meats like chicken, pork, lamb and rib meat and then add vegetables like carrots, celery and onions. Let it boil for three hours and that’s it. You end up with a phenomenal broth and the meat is tender. Add some extra virgin olive oil and a little sauce. It’s really good. It’s something that if you tried to sell it, people would ask, “Are you kidding me? Boiled meat?” But it’s amazing. Q: What do you like to make at home in the summer? AC: We cook zucchini flowers at the restaurant. We do pasta with zucchini; we do a lot of things many different ways. FC: In Italy, we always eat the zucchini flowers fried or with some ricotta. Q: What open wines do you right now? FC: Normally, I love cabernet sauvignon from California, but we love Italian wines that are very light. AC: Sometimes when we play cards, we have some chocolates with some grappa. Q: What is your favorite dish that your mother used to make? FC: Meat lasagna. AC: Beef ravioli. I wish I had some right now! Q: What dish do you look for in a menu when you go out to eat? AC: If I’m going to eat Italian, I eat at home. But when I go out, I want to learn, see and get new ideas. FC: Mostly to see what’s new. Q: What’s something you have in Italy but can’t get in the U.S.? FC: A lot of things. When we go to the grocery store in Italy, fresh bread is always coming out of the oven. There is also a big place to buy all kinds of prosciutto, salami and cheese that they slice right away.

Q: How is your approach to cooking at home different than at the restaurant? Fiorella Cagnolo: He doesn’t cook at home. (laughs)

– ANTONIO CAGNOLO WRITTEN BY: SUSAN KRUPA | PHOTOGRAPHED BY: SHANE RADACOSKY | OCTOBER 2015 | 181

Woven rattan & natural rope light by Palecek, $515

HOME IMPROVEMENT

Home Designs That Will Lead You Down a Path of Enchantment

WRITTEN BY: TAUNA CARSON PHOTOGRAPHED BY: JESSICA ALEXANDER

I meet Kim Rodosky at the home of Carrie Williams, where the interior designer used items from her store, 503found, to create the perfect living space. My eye is immediately drawn to an extraordinary piece hanging above the seating area. Atop a cushy white sofa, fluffy pillows lightly rest in a row in shades that reflect the colors in the painting. There is a beautiful lambskin fur throw illuminated by lamps perfectly balanced on either side of the couch. Acorns rest in a hand-hammered, galvanized iron bowl, and I feel nostalgia when I smell the fresh cut eucalyptus sitting beside it. This room perfectly incorporates fall into our never-ending summers, but it’s a clean, timeless look, great for all year. Located in Newport Beach, 503found is a showroom that sells art, furniture, lighting and accessories. The loft-inspired space encompasses a curated collection of the latest home decor finds, including many oneof-a-kind pieces from Paris, New York and Los Angeles as well as art from local designers and artisans. 503found’s style is chic yet urban, appealing to a wide variety of design aesthetics, and offers a mix of vintage pieces with their own collaborated lines. The team blends leading-edge styles with an assortment of well-known brands to create a thoughtfully edited collection of furniture and home accessories. Working directly with both established and newly discovered designers and artisans, 503found strives to promote local small businesses by hosting in-house events and highlighting up-and-coming artists on their blog. “We are Newport Beach residents who work in this community to support our fellow designers and artisans. We love to collaborate and are open to all opportunities of connecting through great design,” says Kim Rodosky, 503found’s co-founder.

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Painting by Zoë Pawlak, $4,500

503FOUND 503 31st St Newport Beach, CA 92663 949.877.0147 www.503found.com

“We curate our collections one piece at a time to reflect how you would truly decorate a home.” – KIM RODOSKY Hand-hammered, galvanized iron, large bowl by Roost, $50

Antique wood coffee table with glass & rustic metal inlay from Paris, $2,400

Throw pillows, $140-400

Floor lamp Uplighter in hand-worked gesso finish by Mr. Brown, $2,100

Small black/teal painting by Surya, $600

Wood end table from Seventh and 7th Design, in walnut, $935

Jute & cotton rug by Surya, $600

Black metal side table, $315

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Off-white vase (decorated with eucalyptus leaves) by Rina Menardi, $150

“I’m inspired by my clients and by all of the designers we work with through 503found. Ultimately, we work with the common goal to create spaces that are comfortable, unique, functional and reflect the client’s personality.” – KIM RODOSKY

NATIVE KNOWLEDGE: Rodosky feels fortunate to work with so many of the local talented interior designers. She and her staff are inspired by Raili Clasen, Brooke Wagner, Erin Curci and Erin Flinn, Trina Roberts and Stephanie Hunt, among others. “Orange County is an exciting epicenter of interior design right now!” she says.

RODOSKY’S HOME DESIGN TIPS: 1. Find a designer that fits your budget. 2. Determine what the space will be used for. 3. Ask yourself what the space is lacking. 4. Don’t be afraid to mix and match styles. 5. Make sure the space reflects your style.

WHAT CUSTOMERS COME TO 503FOUND FOR THE MOST: 1. Art 2. Pillows 3. Lighting and small accessories like wall hangings

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Q: How does your business support the local community? Kim Rodosky: We love our community! We are moms who raise our families here, and always want to support local and even national causes. We give to many different charities, including our local schools. We also are committed to supporting other local small businesses, including local interior designers, artists and artisans. Q: What inspires you as a designer? KR: I’m inspired by my clients and by all of the designers we work with through 503found. Ultimately, we work with the common goal to create spaces that are comfortable, unique, functional and reflect the client’s personality. Q: Are there any interior designers that you admire? KR: There are too many to name, including all of the designers we work with at 503found! In addition to our local designers, I also admire Amy Kehoe and Todd Nickey of Nickey Kehoe, Commune Design in LA, Abigail Ahern in London and Julia Buckingham in Chicago. Q: What inspired you to establish 503found? KR: I’ve always loved interior design and art. After working on my home with Ohara Davies-Gaetano and Kelly Nutt, I saw a niche in Orange County for a store that brings together distinctive, well-made and unique home furnishings and accessories with art. It needed a place that designers could use as a resource and that homeowners would become inspired by. Q: What do you look for as a buyer? KR: As we are buying, we always ask the designers we work with what they’re looking for, what can we help them source and what can’t they find anywhere else. We base much of our sourcing on that. We also shop the markets in Atlanta and Paris for unique finds that we know will add interest and drama to spaces here in Orange County. Also, we’re always on the lookout for artists and artisans, with an emphasis on those who are local, to feature in our shop. Q: What are some of your favorite things in the shop right now? KR: That’s a tough question because I love it all! All of the art we feature speaks to me and is a stand-out favorite. I love our collection of ceramics from MQuan in New York. I also love our beach towels and bags.

Q: What kind of consulting services do you offer? KR: At 503found, we work with clients in any number of ways. We work with designers who source unique pieces from us, we can also consult with clients who come into the shop and like our style or approach. We are committed to being flexible to make almost any size project or budget work. Q: What makes 503found different from other home decor stores? KR: We are really friendly, very accommodating, and we source products both locally and internationally that are all selected for being unique and high quality. I think that our ever-changing eclectic mix of items designed to appeal to any taste and style is what makes 503found different. We curate our collections one piece at a time to reflect how you would truly decorate a home. When you walk into 503found, you feel that ambiance. It’s like experiencing unique rooms in the home of someone who is well-traveled and has a one-of-a-kind, interesting point of view. That’s a true reflection of who we are, and who our designers and clients are too! Q: What products do you manufacture most? KR: It ranges from local to international, but our commitment is to the small businesses that are passionate about quality-made furnishings and accessories. Q: Where are you getting your inspiration for fall? KR: Inspiration comes from so many places: local designers, traveling and keeping an eye on what European designers are creating. Q: Do you have any exciting projects coming up this fall? KR: We are working with a client in south Laguna that is up in the hills with a spectacular view. In keeping with the clients’ style, which is contemporary with eclectic and organic influences, we’ll keep it simple. We’ll also incorporate their collections of art and artifacts to create a beautiful yet livable space that is unique to them. Q: What do you love most about your work? KR: I’m really enjoying growing in this business and watching it evolve—we’re learning as we go. I love working with designers and being inspired by their talent. I’m passionate about supporting local artists and artisans and giving them a platform for their work. Lastly, I am thankful that, as we succeed at 503found, we can continue giving back to the community.

“I think that our ever-changing eclectic mix of items designed to appeal to any taste and style is what makes 503found different.” – KIM RODOSKY

Antique canteen with deer antlers by Shelly Damore, $245

Large marble disc by Noir, $600

Gold hand OK sign, $135

Vintage bottle from Paris, $395 decorated with African beads, $35-$65

Two-tiered iron cart in antique brass by Arteriors, $1,250

Geo gold coasters by Shiraleah, set of four, $60

Ceramic white & teal vase, $150 | OCTOBER 2015 | 185

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SU CASA Our sneak peek inside gorgeous local homes

BALBOA

bliss

A LITTLE SLICE OF SEASIDE PARADISE

WRITTEN BY: SUSAN KRUPA PHOTOGRAPHY PROVIDED BY: BRANDON BEECHLER

LISTING AGENTS:

Nicole Dishon 949.500.8618

Chris Brigandi 949.910.6005 cbrigandi@arbor-re.com

Jon Dishon 949.632.9967

Turning off PCH and onto the Balboa Peninsula,

you begin to feel the ocean breeze and smell the seaside air. Instantly, things are different as you pass through rows of restaurants and bars moving further away from the highway traffic. While passing the pier, the tourist traffic falls away as you enter a quieter residential section of the point with tucked-away beaches and private coves. Off 12th Street sits 1119 West Bay Ave, a home built for a life lived out next to the water.

NATIVE KNOWLEDGE Located where the Newport Pier is today, the former wharf was a successful shipping port in the late 1800s. The building of a port further north in San Pedro effectively ended Newportâ&#x20AC;&#x2122;s commercial shipping business.

| OCTOBER 2015 | 187

The rooftop deck provides panoramic views of the bay on one side and the ocean on the other.

The lights from Fashion Island can also be seen in the distance. This versatile outdoor paradise makes an ideal spot for viewing the Christmas Boat Parade, sunbathing in the afternoon or eating dinner.

hat used to be at this location just over two years ago was a small, 1940s single-story cottage with a nice front yard space. What sits there today is a two-story beach house built for those who love the sea. The house still includes a generous front yard by Balboa standards complete with an outdoor fire pit, grill area and built-in bench seating. The decision to keep the front yard as opposed to building a bigger house was made with the future owners in mind. The family who lives here will be people who want to invite the outside in rather than put up barriers to keep it out. The outdoor space sets the tone for the whole house. Bi-fold doors open up the entire front of the house to the outside. This door gives the occupant the option of, in effect, removing the front wall of their home. The line between outside and inside is eliminated, and the front yard now becomes an extension of the family room. The family room is lined with bookshelves and features a fireplace and plenty of

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light. The open floor plan creates a space where the family room flows directly into the kitchen. A sizable center island allows for seating and provides a considerable workspace. You can imagine friends and family walking in from a day at the beach, then sitting here to enjoy a drink and rest, away from the summer heat. This kitchen would be an ideal space for the cook who always laments there are too many people in the kitchen. Here, people can still be in the kitchen but not be in the way of any cooking. Kids can run in and easily grab a snack from the fridge and head back out to the beach. As you walk throughout the home, you experience a modern yet distinctive beachy feel. The flooring is reminiscent of driftwood and the windows throughout the home ensure the breeze always flows through the space. The home also offers separate zones for air conditioning as well as cables and wiring on the inside for easy media set-up, keeping this laid-back house up to speed.

BEST RESTAURANTS IN THE NEIGHBORHOOD: g SLAPFISH: No frills, just good seafood. By focusing on “boatto-plate,” Slapfish incorporates the freshest sustainable seafood into dishes with simple yet delicious flavors. g SESSIONS SANDWICHES: This is the place to go grab a sandwich, sit back and soak up the sun. With an extensive menu of gourmet sandwiches and sides all made fresh daily, there is something here for everyone.

g CROW BURGER KITCHEN: What is on the menu today at this popular local burger joint may not be there tomorrow. That’s because the menu is variable and based not only on what is in season, but by the whims of the staff.

g WILD TACO: With handmade corn tortillas, this is a great spot for street tacos. Their wide selection of beer will make you want to stay and hang out long after your tacos are finished.

g MAMA D’S: If you haven’t been to this local favorite, you have been missing out. Always loud, always fun, the atmosphere makes the excellent Italian food they serve that much better. If there is a line, wait. The food is worth it.

From the outdoor fire pits to the welcoming entry to the rooftop views, this home was designed for someone whose life begins and ends at the beach. It is not just a beach house, but a perfect seaside home.

Behind the kitchen is a substantial garage for storing both cars and paddle boards in closet not commonly found in the more compact homes in the area. alike. Parking on the Balboa Peninsula is at a premium, so having space for two Another set of stairs leads to arguably the property’s best feature. The rooftop cars plus assorted sports equipment is not common. A laundry room is also deck provides panoramic views of the bay on one side and the ocean on the other. tucked behind the kitchen on the first floor. The garage accommodates The lights from Fashion Island can also be seen in the distance. This As you walk sports items in need of a wash without traipsing them through the rest versatile outdoor paradise makes an ideal spot for viewing the Christmas throughout the home, Boat Parade, sunbathing in the afternoon or eating dinner. The deck is of the house. you experience already wired for speakers, so setting up a sound system up is just At the top of the stairs leading up from the main living space is a larger a modern yet plug-and-play. It has also been fortified to be able to accommodate a area that could be used as an office, kids’ play area or second living distinctive beachy Jacuzzi or even a second grilling area. From the roof, you can see that room. It is not a landing but a full room with the bedrooms off to the feel. The flooring this is the only home in the area to offer a large outdoor space. This sides. A built-in desk would make this a suitable space for work or is reminiscent of home offers views that other homes do not, and was truly built with the school. But just as simply, a sofa and chairs could be added to make a driftwood and the ocean in mind. comfortable area for reading. In reality, this area is easily converted into whatever is needed by the owners. The four bedrooms off of this area are generously sized with high ceilings and large windows to give all of the rooms an airy feel.

windows throughout the home ensure the breeze always flows through the space.

The master bedroom has two sets of built-in bookshelves and cabinets divided by a central fireplace. The sliding glass door on the front side of the house opens to a balcony large enough to accommodate chairs, making it a nice place to relax in the evening. The master bathroom includes a rain shower and separate tub. The bath sits near large windows that have a view of the bay and create the perfect space for a warm soak as the sea breeze rushes in from the bay. The master suite also offers a large walk-

In this neighborhood, you are never far from the water. One block away is Bay Beach, an ideal place for kids to play, with calm waters and a sandy beach. Across the street on the back side of the house is the open ocean for surfers and wave-lovers.

With an indoor/outdoor feel throughout, this home will be the place to be in both the summer for beach parties and winter for the Christmas lights. From the outdoor fire pits to the welcoming entry to the rooftop views, this home was designed for someone whose life begins and ends at the beach. It is not just a beach house, but a perfect seaside home. | OCTOBER 2015 | 189

HOTELS

California

WHERE TO STAY WHEN YOUR DESTINATION IS RIGHT IN YOUR BACKYARD

WRITTEN BY: LAUREN VIKANDER, TAYLOR SIMMONS, DIONNE EVANS AND MICHELLE ANDREWS

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THE RESORT AT PELICAN HILL 22701 S Pelican Hill Rd Newport Coast, CA 92657 855.467.6800 www.pelicanhill.com

Getting lost in a new paradise without having to travel to faraway places sounds like the perfect vacation dream. To guide those vacationers who dream of some backyard R&R, we have seven hotels that offer all the excitement without all the fuss of trekking to distant destinations. These backyard utopias will leave you breathless, whisking you away to whimsical places with incredible views and leaving you with a vacation tailored to your perfect getaway. From high-end classy resorts to chic rooms, beachy vibes and central hubs that cater to those who have a bad case of the travel bug, find yourself melting into and soaking up your well-deserved lazy days in places that will guarantee you feel refreshed and brand new before stepping back into the regularity of the workweek life. Just how tailored are these hideaways for all the different vacationing souls out there? For the romantics who dream of days floating around whimsically, The Resort at Pelican Hill will take you to what looks like a magic kingdomâ&#x20AC;&#x201D;lush hillsides lay far and wide overlooking the beauty of the ocean, paired with amazing architecture that offers a warm, golden glow with late-night lighted pathways. For the beach bums who love to envelop themselves in oceanic colors with clean, wide spaces and large windows that peer out over the ocean waters and offer poolside lounging, Surf and Sand Resort is calling your name. Not to mention the upscale beachfronts with luxurious poolside paradises and jaw-dropping fountains and architectures at Hyatt Regency Huntington Beach Resort and Spa and The St. Regis Monarch Beach Resort. Get ready to start packing the nearest bag and race off to one of these locations as soon as youâ&#x20AC;&#x2122;re done reading. | OCTOBER 2015 | 193

THAT'S AMORE Adjacent to the main property, you can vacation in one of the 204 bungalows, guest rooms and suites. With luxurious amenities like deep-soaking marble tubs, Bose sound systems and private terraces with ocean views, these mini residences offer an intimate ambiance.

THE RESORT AT PELICAN HILL 22701 S Pelican Hill Rd, Newport Coast, CA 92657 855.467.6800 | www.pelicanhill.com

Situated on 504 acres overlooking the idyllic protected coastline, an enchanted piece of the Italian Renaissance has been reborn. Exemplifying the vision and values of one of Italy’s most influential architects, Andrea Palladio, The Resort at Pelican Hill nestles into the hillside and is one with the landscape. Elegant corniced columns, striking multi-story rotundas, lavish courtyards with flowing fountains, and archways that frame the Pacific Ocean and Catalina Island in the distance set the stage for a timeless escape. When you step through the striking entryway, you’ll feel worlds away. A massive domed ceiling supported by pillars reminiscent of ancient Greece gracefully lead past a hand-carved Italian limestone fireplace and age-old tapestries to the centerpiece balcony highlighting expansive views of the immense property and infinite cobalt ocean. Established as one of the world’s finest resorts with five-star and five-diamond ratings, Pelican Hill offers two styles of accommodations with unparalleled WRITTEN BY: LAUREN VIKANDER

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service. Adjacent to the main property, you can vacation in one of the 204 bungalows or guest suites. With luxurious amenities like deep-soaking marble tubs, Bose sound systems and private terraces with ocean views, these mini residences offer an intimate ambiance. For the more discerning guest, Pelican Hill offers a “resort within the resort.” With a higher level of privacy, service and indulgence, these 2-, 3- and 4-bedroom villas ranging up to 3,581 square feet provide your own ocean home experience complete with a personal butler. In addition to what the bungalows offer, the villas provide a gourmet kitchen, wine cabinets, wood beam alder ceilings, limestone fireplaces and a private garage. Villa guests have the exclusive privilege of using the Villa Clubhouse, complete with a private dining area, impressive pool and cabanas that boast beautiful views of the Pacific. Are all these views making you hungry? Pelican Hill offers a number of dining experiences from Northern Italian to American fare to please every palate. If you’re looking for a little romance, check

out their signature restaurant, Andrea, which rivals the nation’s top Italian restaurants with its Tuscan culinary traditions led by masterful Head Chef Marco Criscuolo. Here, diners can indulge in handmade pasta from the temperaturecontrolled pasta room, balsamic vinegar aged 100 years and an impressive wine list. At the Coliseum Pool & Grill guests can enjoy a more relaxed setting and fresh seasonal fare sourced from the local Irvine Ranch. This relaxed dining experience overlooks the property’s infamous round pool, and features 1.1 million handcut glass mosaic tiles. With a large selection of seafood dishes, salads and smoothies, diners can enjoy an array of California-inspired cuisine in a fun, social atmosphere. Wear your casual resort attire and take a float with your honey after lunch. The sweeping views of a perfect California sunset, the Tuscan-inspired property and, of course, the Pacific Ocean provide the complete romantic experience for you and your partner.

NATIVE KNOWLEDGE: When you take a dip in the Coliseum Pool you are swimming in one of the largest round pools in the world!

A ROOM WITH A VIEW

A favorite spot for locals is Splashes Bar, which has a prime location on the sand. As you can imagine, the setting is ideal to enjoy beachinspired cocktails while watching the waves crash below, and their light fare menu changes seasonally.

SURF & SAND RESORT 1555 S Coast Hwy, Laguna Beach, CA 92651 855.690.7114 | www.surfandsandresort.com

For the sun worshippers out there, look no further than the Surf & Sand Resort. A favorite among locals and out-of-towners alike, this beautiful property is the only one on the list located directly on the sand. Rooms here actually come with a set of earplugs for light sleepers to drown out the crashing waves below. The Surf & Sand Resort offers 167 beachfront rooms, an amazing pool overlooking the sea and direct beach access, so the opportunities to work on your bronze here are endless. Each of the rooms and suites offers stunning views of the Pacific Ocean and private balconies complete with outdoor furniture. Punctuated with beachside chic inspired furnishings and every modern convenience, these rooms are elegant and timeless. Part of a $3 million renovation just a few years ago, guest rooms and suites were refreshed with original artwork, plush WRITTEN BY: LAUREN VIKANDER

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linens and modern lighting that provide allinclusive contemporary comforts. Each dining experience here provides unparalleled beach views and unforgettable cuisine. Splashes, the resort’s signature restaurant, got its name from its proximity to the crashing waves below as you can feel the mist of sea spray in the air while you are dining. The culinary team at Splashes has perfected a Mediterranean-inspired preparation with Southern Californian coastal flavors creating a unique menu sure to tantalize your taste buds and impress your date. Start off with Carlsbad black mussels served in a delightful vin jaune broth topped with speck. Next, for a bit of interactive fun, try the tableside lobster bisque, and their duck osso bucco is an absolute must-try when you are here. A favorite spot for locals is Splashes Bar, which has a prime location on the sand. As you can imagine, the setting is ideal to enjoy

beach-inspired cocktails while watching the waves crash below, and their light fare menu changes seasonally. 15FiftyFive: Bar & Lounge, located upstairs near the lobby, has sweeping views of Laguna Beach and is an idyllic place to watch the sunset. The outdoor lounge offers ultra-plush outdoor furniture, fire pits and often live music. Don’t forget your sunscreen in the heat of the day—this bar gets some prime rays. One of the things that sets the Surf & Sand apart is the completely refreshing pool that overlooks the ocean. Its location, just steps from the sand, allows guests to get the best of both worlds: a dip in the ocean and chaise lounges by the pool. Their lovely beach and pool concierge will set you up so you can sit back, relax and enjoy.

NATIVE KNOWLEDGE: If you forget to make a reservation at the restaurant, Splashes Bar also serves the full restaurant menu and has the same amazing views.

A FOODIE’S PARADISE

One of the unique features the Hyatt Regency Huntington Beach Resort offers is its on-site village. The Retail Village offers a shopping plaza featuring upscale shops and boutiques, beach rentals, restaurants, bars, a Starbucks and even a specialty grocery store in case you want to stock the mini-fridge in the room.

HYATT REGENCY HUNTINGTON BEACH RESORT AND SPA 21500 Pacific Coast Hwy, Huntington Beach, CA 92648 714.698.1234 | www.huntingtonbeach.hyatt.com

Set in Surf City, U.S.A., the Hyatt Regency Huntington Beach Resort & Spa offers an elegant yet approachable escape. Sparkling views of the Pacific Ocean and sumptuous amenities blend with the town’s beach culture, incorporating the best of both worlds. Here you can spend the morning being pampered at the resort’s 20,000-square-foot spa and the afternoon wandering down the boardwalk to the Huntington Beach Pier while eating ice cream. Lovely Spanish-style architecture sets the scene for the property’s 577 guest rooms and suites, each complete with their own private balcony or patio. Rooms offer stone counter tops, pillow-top mattresses and Andalusian-inspired furnishings, creating a stylish approach to a beach resort. Due to its sheer size, the resort offers many different swimming options. An outdoor lagoon-style swimming pool called Slyders Water Playground featuring three waterslides, a ribbon-shaped pool, a shallow wading pool for the kids and an oversized hot tub are the water-filled amenities at this pool. During the day, you can rent one of nine cabanas complete with flat screen TVs, Wi-Fi, table service, and in WRITTEN BY: LAUREN VIKANDER

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the evening you can roast marshmallows in one of the fire pits. One of the unique features the Hyatt Regency Huntington Beach Resort offers is its on-site village. The Retail Village offers a shopping plaza featuring upscale shops and boutiques, beach rentals, restaurants, bars, a Starbucks and even a specialty grocery store in case you want to stock the minifridge in the room. However, what really sets this resort apart is its diverse dining experiences. The Hyatt offers an array of mouthwatering options, including four restaurants, two lounges and 24-hour room service. Their signature restaurant, Watertable, opened last year and offers a seasonal “root-to-restaurant” menu. The vision of this gastropub, headed by Executive Chef Manfred Lassahn, is to give guests an inventive culinary perspective by using local ingredients in unexpected ways. Michael Halloran, the director of food & beverage, recommends starting with the creamy potato cakes that are twice fried and served with a truffle dip, chives and fresh cracked pepper. And if you’re lucky enough to be there on a night they still have the pan-roasted branzino (they often sell out), it is an absolute must. Open for breakfast, lunch and dinner, guests can’t get enough.

Pete’s Sunset Grille is a favorite of locals and guests alike. Known for their Pete’s Famous Signature Fish Tacos and ahi poke bowl, this relaxed hang is the perfect spot to watch the game or have a drink with friends in your more casual attire. Pete’s also offers live music on the weekends so you can get your groove on! Tower 15 Pizzeria pays homage to the lifeguard station located directly across from the resort and offers the ideal spot to share a pie on the patio with your friends while taking in the views. Here you can get awesome thin crust specialty pizzas, sandwiches and salads. One of the best things about staying at a warm weather resort in the summertime is the poolside dining. The Hyatt Regency Huntington Beach Resort offers two options. Shubee’s Bar and Café located in the waterpark offers casual fare, fresh fruit smoothies and a full bar for adults. Additionally, Mankota’s Grill is where you can enjoy grilled specialties during the day and cocktails in the evening. Finally, the Red Chair Lounge serves up a great place to relax and enjoy a fine vintage or specialty cocktail while in the middle of the hustle and bustle of the hotel.

NATIVE KNOWLEDGE: Not familiar with the area? Main Street, the primary HB hangout, is steps away and offers a plethora of casual dining options, bars, upscale cuisine and places to get your snack on.

FAMILY MATTERS

THE ST. REGIS MONARCH BEACH 1 Monarch Beach Resort N, Dana Point, CA 92629 949.234.3200 | www.stregismb.com

If you’re traveling with kids in tow and need a place that caters to their needs as well as yours, look no further than The St. Regis Monarch Beach in Dana Point. The luxury resort is located on the bluffs of coastal Orange County and is a Forbes five-star and AAA five-diamond resort. The 400-room resort includes 369 oversized guest rooms and 31 suites ranging in size from 970 square feet to more than 3,100 square feet. Each guest room, featuring contemporary designs, is filled with a coastal palette of cool blues, greens and crisp whites. The rooms were renovated in the spring of 2015, and each features a seagrass textured wallpaper, luxurious chaise lounges, marble top armoires, full marble baths and ocean-inspired artwork. The spacious balconies off each room and suite provide unmatched views of the ocean, pool, resort or garden. The enhanced in-room technology includes new one-touch access to request housekeeping, turndown or privacy, the ability to send text alerts to the valet, a press reader subscription to over 3,000 daily newspapers and magazines, Bluetooth-enabled alarm clocks and wall-mounted flat screen televisions. Each room also features luxurious Fili D’oro linens, goose down comforters and Laboratoire Remède skin and body care products. Along with an unspoiled private beach and seaside golf course, the resort also offers one of California’s only Forbes five-star spas to make the adults feel right at home. The kids will feel welcomed too as soon as check-in, where they’ll receive a complimentary St. Regis Monarch Beach sand bucket and shovel for beach fun. Along with the resort’s family-friendly Lagoon Pool and the Sandcastle Kid’s Club, children can take advantage of the yoga and surf lessons designed to cater WRITTEN BY: DIONNE EVANS

to kids. Or they can join their parents, at no charge, and play golf at the awardwinning Monarch Beach Golf Links. To make a family vacation unforgettable, guests of The St. Regis can purchase an Ocean Explorer Package, which includes four tickets to a whale-watching adventure aboard a high-tech catamaran sailboat. During the cruise, families will learn about ocean life and get rare glimpses into a variety of underwater wildlife and the beautiful natural scenery. To remember the adventure, kids will receive a copy of the book Lily, A Grey Whale’s Odyssey written and signed by Captain Dave Anderson, an advocate for saving whales and dolphins from entanglement. The large yacht offers such cool features as the eye-to-eye underwater viewing pods, a hydrophone for listening underwater, a small collection of dolphin and whale artifacts, live trip broadcasting at WhaleWatchingTV.com, and triple fudge brownies. Excursions depart Dana Point Harbor daily. Another great family fun option offered at the resort on Friday and Saturday evenings is Storytelling and S’mores. While roasting marshmallows, families can enjoy stories told by St. Regis storytellers dressed as book characters from stories such as Alice in Wonderland, The Cat in the Hat, Fancy Nancy and Snow White. For parents who may need a little alone time, babysitting services are available for children ages 5 and under who are too young to participate in some of the kids’ activities offered. No matter your reason to visit, or who you’re traveling with, The St. Regis Monarch Beach Resort has something to offer. From activities for the kids of all ages to adults, everyone in your family will have a great time!

NATIVE KNOWLEDGE: The fitness center is open 24 hours daily, and all daily fitness classes are complimentary for resort and spa guests. The fitness center includes an outdoor lap pool with underwater music and a movement studio complete with a yoga strap wall.

ISLAND IN THE SUN

Shopping, swimming, spa-ing, sipping and supping are all within a tanned arm’s reach for the most discerning group of women. Wedding guests, best friends and busy moms alike can enjoy their escape from the daily hustle and bustle.

ISLAND HOTEL 690 Newport Center Dr, Newport Beach, CA 92660 866.554.4620 | www.islandhotel.com

The Island Hotel effortlessly blends class with urban attitude, creating a luxurious destination for locals and travelers alike. A relaxed spa day will convert stress to bliss while a nearby surf lesson will add a little adventure to a typical beach outing. Where else in Newport Beach can one walk to world class shopping, award-winning dining, coastal activities, sunbathing and panoramic views in just one day? Perfectly situated in the heart of Newport Beach, the Island Hotel is the ultimate girls’ weekend destination. Shopping, swimming, spa-ing, sipping and supping are all within a tanned arm’s reach for the most discerning group of women. Wedding guests, best friends and busy moms alike can enjoy their escape from the daily hustle and bustle. Foodie friends will enjoy dining at Oak Grill inside or al fresco, and happy hour friends can celebrate the days of the week on Tequila Tuesdays and Whiskey Wednesdays in Aqua Lounge.

WRITTEN BY: TAYLOR SIMMONS

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Q&A WITH GERARD WIDDER, General Manager at Island Hotel Q: What would a girls’ weekend look like at Island Hotel? Gerard Widder: Island Hotel is an ideal destination for a girls’ weekend. It’s chic, sophisticated, dynamic, luxurious, located near pristine beaches, outdoor activities and world-class shopping. Time for the gals should definitely include a trip to our spa with massages, facials and signature rituals. More fantastic activities would be pool time while lounging in one of our new cabanas, shopping at the nearby Fashion Island, hiking through Crystal Cove along the coast or a trip to Balboa Island. Bikes are available for a morning or sunset ride along the picturesque harbor. Ladies can wind down at our exclusive Island Club on the 20th floor with scenic panoramic views and a daily Wine Down hour. Then they can enjoy al fresco dining at the hotel’s signature restaurant, Oak Grill, followed by cocktails and dancing in Aqua Lounge, which features guest DJs. For healthy snacking, the hotel offers a 24hour marketplace. Q: How has the location of the hotel affected it? GW: Island Hotel reflects the essence of the world-class destination spot, Newport Beach. It sports a beach-inspired decor with airy, light-filled spaces, features high-end, personalized services and amenities, offers regional cuisine and is lively, fun and relaxed—which is what one would expect in Southern California.

Accommodations offer ocean, harbor and city views. Also, our pro concierge team can introduce guests to a wide range of Newport Beach activities and excursions. Q: What would be the ideal activity for a girls’ weekend? GW: There are so many to choose from—it really depends on the interests of the ladies visiting. We have something for everyone! Q: What is a popular spa treatment? GW: A popular spa treatment is our Island “Boreh” Remedy, which is one of our signature rituals. Clove, ginger and spices are blended and applied to increase circulation, relieve aches and tension. This stimulating and warming therapy is popular with fitness buffs, working women, mothers and those looking to relax and indulge. Q: What five words would you use to describe a girls’ weekend at the hotel? GW: Indulgent, rejuvenating, thrilling, awakening and amusing. Q: What would you tell somebody if they were asking “Why Island Hotel?” GW: Island Hotel is situated in the heart of the glamorous, iconic Newport Center. Since it’s an independently-owned luxury coastal hotel, we can customize experiences for our guests. Its new transformation makes it a world-class destination for travelers to Southern California who want to enjoy and savor a high-end guest experience.

NATIVE KNOWLEDGE: Coastal Catering can now bring the quality of service and refinement of the Island Hotel to your community.

THE LION'S DEN

There is luxury found within its name and an expectation that follows it no matter what country it is found in.

RITZ-CARLTON 1 Ritz-Carlton Dr, Dana Point, CA 92629 949.240.2000 | www.ritzcarlton.com/LagunaNiguel

The Ritz-Carlton, Laguna Niguel is a brand and destination all by itself. This elegant hotel can be found in cities across the globe. It has a reputation full of grace and wealth. There is luxury found within its name and an expectation that follows it no matter what country it is found in. Whether a guest regularly frequents the grand lobbies with marble floors and scenic views, or they have saved for a once-in-a-lifetime experience, they expect a stay filled with epic unforgettable memories. On top of the reputation that precedes this fine resort cluster, the Ritz-Carlton in Laguna Niguel is lucky enough to find itself situated atop the bluffs of Southern California, making it a destination that is unique in its beauty and inspiration. To enjoy a location of such pure natural elegance is something that is truly invaluable. The location and prestige of this resort is nothing short of magic. Combine that luxury with the resort’s dedication to its guests and you find something that feels unreal. The changes in the RitzCarlton are fueled by guests’ ideas and comments on the stunning resort. So as you save up for your next vacation, keep this resort in mind. While it has gracefully aged and evolved over the years, it still has the innovative feel of youth and beauty. The resort’s dedication to progress and perfection is evident in every aspect of its being.

WRITTEN BY: TAYLOR SIMMONS

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Q&A WITH DEANNE FRENCH, Director of Public Relations Q: Could you explain the motto of the Ritz-Carlton? Deanne French: We are ladies and gentlemen serving ladies and gentlemen. Q: How has the location inspired the hotel? DF: As the destination’s very first resort, we’ve worked hard to invest strategically, which is a testament to our ongoing commitment to this iconic resort and world-class destination. We challenged the designers, architects and restaurateurs to fully meet the potential of our oceanfront location and they absolutely delivered. This transformation has truly unleashed our potential and has validated our strategy to evolve through innovation to lead in the luxury marketplace. Q: What’s a typical day like for a guest at the Ritz-Carlton? DF: A perfect day would be waking up to breakfast in bed, enjoying the sound of the ocean and smell of the sea breeze blowing through your patio door. Morning yoga on the lawn overlooking the Pacific, followed by a leisurely walk along the beach is a great start to the day. Then, going on a whale watching excursion with the Eco-Adventure Center. Upon returning to the hotel, enjoy dinner at either Raya or EnoSTEAK and close the day with a cocktail and watching the sunset from 180blu. Q: What is the story behind the symbol for the Ritz-Carlton? DF: The Lion and the Crown define elegance, refinement and noble bearing.

In 1965, the Ritz-Carlton, Boston hotel’s owners, Cabot, Cabot and Forbes, created the logo by combining two dramatic elements—the lion and the crown. The crown symbolizes royalty and the lion represents wealth. The iconic signature has endured and continues to represent elegance and refinement. Q: What amenities do you recommend for the perfect day at the Ritz? DF: For adventure, embark on a whale watching excursion or explore the tide pools just below the resort with one of the Eco-Adventure Center naturalists. Relax, soak up the sun and play in the surf at Salt Creek Beach or rejuvenate the body, mind and spirit with a Ritz-Carlton signature massage in the Ritz-Carlton Spa. Treat yourself to breakfast in bed with a view of the Pacific Ocean and toast the sunset with a glass of Champagne at 180blu. Q: Why do you think locals should consider a staycation at the Ritz Carlton? DF: The resort is such an amazing place to get away. It is a short drive, and yet you feel a million miles away. The setting is so amazing that the moment you arrive your stress and cares melt away. Even after just one night, you leave feeling refreshed. It’s great to come early and enjoy dinner at either Raya or EnoSTEAK and then enjoy a cocktail at 180blu afterward. The next morning you can enjoy breakfast in bed before you venture out to enjoy the day. It’s pure luxury.

NATIVE KNOWLEDGE: A favorite event among locals is the First Thursday Art Walk.

MIND, BODY, MONTAGE “Our success is when our guests walk away feeling happy and fulfilled, and we go to extraordinary lengths to ensure that happens.” —Rick Riess

THE MONTAGE LAGUNA BEACH 30801 S Coast Hwy, Laguna Beach, CA 92651 949.715.6000 | www.montagehotels.com/lagunabeach

The drive along Pacific Coast Highway toward the Montage Laguna Beach is the beginning of a relaxing, soothing journey. The round valet driveway of the Montage Laguna Beach welcomes you to a refuge of luxury. Inside the lobby, tiles are laid on the floor in an elegant circular pattern and floor-toceiling windows display the breathtaking oceanfront view. In the spa room, Montage employees constantly demonstrate how much they love their job with genuine authenticity. They want to give a vacation that is everlasting; a visit to the spa should be transformative. The Montage is much more than a resort—it becomes an experience.

Q&A WITH

RICK RIESS & JANET DENYER,

Managing Director & Regional Director of Spa Operations At Montage Resort Q: What does a typical day look like here at the Montage? Rick Riess: Being in sunny Southern California means no matter the season, guests can relax poolside or on the beach, dine outside on one of our restaurant balconies or relish a cocktail in our lobby lounge overlooking the ocean. Each of our guest rooms is ocean-facing with balconies that are ideal for lounging and taking in the majesty of the Pacific. Q: What's the typical clientele here? RR: Many families come for weeklong visits, locals drive down from LA for a weekend staycation, and many are here to celebrate a special occasion. We host world travelers, company retreats and international 206 |

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dignitaries. But no matter who walks through our doors or what their travel purpose, it is our job to ensure their expectations are exceeded and their stay is perfect. Q: What inspires the resort and its success? RR: The resort sits on a coastal bluff overlooking the sparkling Pacific. We are blessed by our surroundings and we draw much of our inspiration from its beauty. Our success is when our guests walk away feeling happy and fulfilled, and we go to extraordinary lengths to ensure that happens. Q: How would you describe the Mind Body Workshops? RR: Our Mind Body Workshops are carefully crafted and designed to explore and improve overall health. Each workshop includes two hours of yoga, a 60-minute spa treatment and lunch at our spa pool. It’s a wonderful way for guests and locals to get away, even if for a day, to unwind and recharge. Q: How has the Kim Vo Salon changed the atmosphere of the spa? RR: We love partnering with Kim Vo. People know and love him, and his passion really extends to our salon associates and creates a great environment. Q: How did the spa get to where it is today? RR: Our experienced spa master therapists undergo hundreds of hours of specialized education, and they have genuine passion for what they do. Every service is highly personalized and evidence-based. Whether guests visit our spa for a relaxing escape or a complete transformation, our spa associates are ready to meet every need. Q: How can clientele expect to feel when they leave? RR: Feeling physically, emotionally and mentally refreshed. Lighter and brighter.

Q: How has the location influenced the spa? RR: The ocean is hugely influential at Spa Montage. We use hand-selected mineral salts and specially blended ocean, earth and botanical muds designed to restore and balance each unique body type. Additionally, we have a garden on property from which we grow fresh herbs and flowers. Q: How do you give back? RR: Hearts of Montage is our associateled program in which we volunteer time, expertise and financial assistance to organizations that help empower people and causes in need. Hearts of Montage organizes and coordinates initiatives throughout the year. We run quarterly blood drives, clothing drives and canned food drives and participate in the Leukemia & Lymphoma Society’s largest yearly fundraiser called Light the Night. Q: How has the spa changed since opening? Janet Denyer: Spa Montage Laguna Beach paved the way for the ultimate in guest service and customization of experiences by being the first Forbes five-star spa. This past year we launched our new Elements of Wellness Retreats and Elements of Wellness Signature Services, which represent the ultimate in customizing experiences for our guests that support their total well-being.

NATIVE KNOWLEDGE: The Elements of Wellness retreats at the spa let you mix and match services from three categories—indulge, energize and reconnect—with nearly two dozen options in each.

Q: What are five words you would use to describe the spa? JD: Seaside, intimate, customized, gracious, authentic. Q: What is the most popular service at the spa? JD: Our Laguna Body Bliss and our Laguna Body Rescues are the mostbooked services. Also, in general our latest collection of body treatments overall are quickly growing in popularity.

WRITTEN BY: TAYLOR SIMMONS PHOTOGRAPHED BY: FREEMAN MCFADDEN

All LINQ’D Up EXPLORING LAS VEGAS’ ALL-INCLUSIVE HOT SPOT FOR MILLENNIALS WRITTEN BY: ALEXA ERICKSON, JESSIE DAX-SETKUS & MICHELLE SLIEFF

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ild weekend coming!” read an email introducing our girl's getaway group to a whirlwind trip to Las Vegas. As we scrolled through the trip’s itinerary, we knew we were in for a treat. We had a whole slew of events planned to introduce us to the LINQ Hotel & Casino, along with the surrounding Caesars dining and entertainment experiences. The three of us immediately began planning what we wanted to wear for all of the generous events set up. “How am I going to pack all of my sequined dresses into a carry-on?” “How many pairs of black pumps is acceptable to pack?” and, “But what if I don’t have time to shop?” were questions feverishly

flying out of our mouths. The end result was a ridiculously oversized duffle bag weighing close to 50 pounds, a vintage suitcase from the 1950s and an underwhelming tiny toddler carry-on. With complimentary flights provided by Caesars, we filed onto the airplane and prepared ourselves for the last hour of calm before the storm. TOUCHDOWN: Las Vegas. We were greeted in baggage claim by a man in a sharp suit holding a sign with our names on it. Feeling like celebrities, we snuck smiles at each other as he ushered us outside to our very own limo. We pulled up to our home for the weekend, The LINQ, and checked into our own individual rooms before vigorously unpacking our plethora of outfits.

The pool at the LINQ Hotel & Casino

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DAY 1

3535 Tasting Menu: ESPRESSO BOURBON: Maker’s Mark Bourbon infused with espresso coffee beans and chilled with a diamond-shaped ice cube. BLACKBERRY BITE: Knob Creek Bourbon infused with blackberries and cracked black pepper, fresh lemon and sage, topped with Fever Tree Ginger Beer.

3535

STAR TREATMENT 3535 OUR PICK: The Thin Mint, made with Oreo-infused Skyy Vodka and rimmed with crushed Oreo cookies. NATIVE KNOWLEDGE: If you’re not in the mood for a cocktail, don’t fret because 3535 features six wines on tap, as well as an array of Champagne selections. OUR PICK: Save room for dessert! We didn’t think we could muster up the energy to put one more bite into our mouths, but we’re glad we did. The Fried Ice Cream Boulder Sundae and Guy’s Cheesecake Challenge are melt-in-your-mouth mountains of goodness. NATIVE KNOWLEDGE: Guy’s bar features a frozen tap system that dispenses eight different shots for your party pleasure. Why? Shots strained or mixed with ice can become diluted, and who wants that?!

Once we settled in and explored the LINQ’s penthouse, we headed to the lobby for an exclusive cocktail tasting at the hotel’s newest infusion bar, 3535. A hanging chain-link façade encloses the bar’s floor-to-ceiling, multicolored vortex LED fixture. Once inside, 3535 took us away from the lively chaos of casino life and passersby streaming through the grounds. Beverage Operations Manager TJ McNally, a man with a passion for the industry made apparent in his light-hearted yet eager attitude, educated us on the bar’s offerings and the drinks we’d have the pleasure of trying. Trays upon trays circulated our small crowd as we gained knowledge of the unique and innovative custom-made infusions. Each sip sent us into a new conversation of, “I’ve never tried this!” or, “This is my absolute favorite!”

GUY FIERI’S VEGAS KITCHEN & BAR:

Roughly 12 samples later, our stomachs were craving something a little more substantial. Keeping the energy up, we headed to the lively atmosphere of Guy Fieri’s for unique spins on classic American food. But before we could eat, our server greeted the table with an excessive tray of Fireball shots. “You gotta take it!” our server laughed. “It’s Guy’s favorite liquor to consume.” Bottoms up!

If you’re looking for tapas, take yourself elsewhere. Guy’s is for going all out. From the shareables to the entrées, these plates are packed with sweet, savory and sensational grub. We got our hands on favorites like the Sashimi Won-Tacos made with sashimi-grade ahi tuna packed into crispy wonton shells with mango-jicama salsa, sweet soy, scallions and wasabi cream, the Dragon’s Breath Chili Cheese Fries made with Guy’s “low and slow” cooked chili topped with melted cheddar, pico de gallo, sour cream and scallions, and the tangy crispness of Morgan’s Greek Salad. For entrées, we devoured the 14-hour beef brisket and bacon mac-n-cheese burger.

OMNIA NIGHTCLUB:

If you’re living it up in Las Vegas, even a food coma can’t keep you down. Our last stop of the night was the brand new and brilliant nightlife experience of OMNIA, located just across the street from the LINQ at Caesars Palace. We arrived early, around 11 p.m., but the lines were already wrapped around the perimeter of the venue with crowds of excited partygoers prepared to dance straight into Saturday morning with Calvin Harris. Entering the multi-level nightclub, which spans 75,000 total square feet, was like entering a private kingdom. The sensory overload offered a sexy and vibrant ultra-lounge, main room, mezzanine and rooftop garden. We snagged a booth in OMNIA’s Main Room, where we sipped on Grey Goose and danced underneath the colossal LED chandelier that ties the entire venue together.

EL FUEGO: Sauza Tequila infused with mango, citrus and jalapeños, mixed with agave nectar, mango puree and housemade sour mix. THE MULE: Mint and ginger-infused Stoli Vodka with Domaine Canton Liqueur, muddled lime and topped with a splash of Fever Tree Ginger Beer. Don’t forget the candied ginger! WAT-A-PEAR: Watermelon and rosemary-infused Tito’s Vodka with St. Germaine Liqueur and fresh watermelon juice. THIN MINT: Mint Oreo-infused Skyy Vodka with a splash of cream, crème de menthe, crème de cocoa and an Oreo cookie crumb rim. CHAI PEANUT BUTTER CUP: Chai tea, vanilla bean-infused Ketel One Vodka, peanut butter and RumChata.

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DAY 2

GIADA

VIEW FROM THE TOP

MUST HAVE: No matter which meal you decide to dine on at GIADA, definitely give the gelato a try. It’s creamy and just pure delicious—especially the chocolate gelato. NATIVE KNOWLEDGE: GIADA has an antipasto station! It is actually the first of its kind offered on the Strip, so order a round for the entire table to share. NATIVE KNOWLEDGE: The Pool at the LINQ Hotel & Casino also hosts weekly and monthly events like fashion shows, reggae-inspired parties, DJ competitions, and more.

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GIADA:

definitely left its mark as a breakfast hot spot on The Strip.

LINQ SPA TOUR:

THE POOL AT THE LINQ HOTEL & CASINO:

When you hear “Giada” your mouth instantly starts salivating. Known for her feel-good Italian classics, breakfast wouldn’t necessarily strike you as the most opportune time to visit Food Network superstar Giada De Laurentiis’ well-known restaurant, which is named GIADA, at The Cromwell. However, with menu items like the strawberry polenta waffle or the Italian hash that features seasonal vegetables, finocchiona salumi, bacon lardons and scrambled eggs, you will definitely be glad you took the chance on Ms. De Laurentiis. Freshly baked pastries, chia seed parfaits and a team of chefs whipping up dishes from the open kitchen create an aromatic atmosphere that quite frankly feels like an experience straight out of Rome. Warm colors, a beautiful view of the Bellagio’s famous water feature and comfortable furniture will make you feel right at home—and sad to leave when your meal is over. As we savored the final bites on our plates, we knew we needed more. We needed gelato. Although we were practically bursting at the seams from our enormous breakfast, we were certainly glad we found room to fit some of that creamy goodness in our stomachs. Just as we were about to leave and thought nothing could possibly make that meal any better, we got an extra treat, a glimpse of the Food Network star herself. In our eyes, GIADA

Although the food helped suppress the hangover from the night before, relaxing by the pool really did the trick— rounds of life-size Jenga, refreshing mist from the pool deck’s misting system and a cabana to retreat into when we thought one more drop of sunshine would be too much. The cabana included our very own team of cabana hosts and servers that were ready with an endless supply of ice and numerous rounds of bottle service. We realized that in Vegas, there is no such thing as too much. The 21-and-over LINQ pool provides many Instaworthy photo ops with the gorgeous view of the High Roller and the LINQ promenade. The main pool features a wet deck with four lily pad daybed rentals. Expect to see plenty of tan bodies dancing to the beat of the music and playing larger than life games like pool beer pong. If you feel like drying off for a bit, enjoy a cocktail at the pool’s main bar, featuring three flat-screen TVs, frozen beverages and frosty cocktails. Already need a break to muster up a second wind? Head to the pool’s recover zone. Regroup in the shade with a round of pool, catch a sports game on TV, or check out some of the other games they have to offer.

As we were sitting at our VIP-style hosted cabana, we were approached with an opportunity to leave this sunny paradise. As we reluctantly listen to the alternative plan that would require us to abandon all of the fun in the sun, our ears instantly perk up when a spa is mentioned. “Well, we guess we could break away for a quick massage or facial if we must,” we replied with glee. When walking through the contemporary hallway of the spa at the LINQ, you notice that this spa is upbeat and trendy. Sure, it’s relaxing, but it brought us a sense of youthfulness that we haven’t experienced before. Customizable music during treatments, complimentary macrobars, a sauna, hot tub and a Himalayan Salt Cave instantly make the spa at the LINQ a stand-out location that you must try. Lying down on a heated massage bed is a dream in itself, but having the controls on the stereo system along with a massage? Dream come true. Everything from the scent you choose to the intensity of the massage are controlled by you. Is the massage bed too hot? Turn it down, you’re in the driver’s seat. This experience truly adds the extra relaxing “ah” in spa.

This experience truly adds the extra relaxing “ah” in spa.

Cheers to Our Beers: BONANZA, brown ale (Tenaya Creek) HOP RIDE, American IPA (Tenaya Creek) GREEK GOD OF THUNDER, Baltic porter (Tenaya Creek) LONGFIN, lager (Ballast Point) SCULPIN, IPA (Ballast Point) GRAPEFRUIT SCULPIN, IPA (Ballast Point) VICTORY AT SEA, flavored imperial porter (Ballast Point)

Drai's Nightclub

LINQ Spa Tour

BEER FLIGHT TASTING AT TAG SPORTS BAR:

MUST HAVE: The signature Verde scent. We fell in love with it while we experienced our facials and massages. The other scents are great and all, but Verde is where it’s at. NATIVE KNOWLEDGE: For only $20 you can buy a spa day pass that includes a Salt Cave Therapy Session. MUST HAVE: True to our Southern California roots, we have to stick by the classic Sculpin IPA; however, the Grapefruit Sculpin is also a crisp, refreshing treat. NATIVE KNOWLEDGE: Tenaya Creek’s Hop Ride American IPA was a National IPA Championship Elite 8 finalist in 2012. This local brewery is definitely worth your attention.

After a long day of relaxation, we were ready to get our hops on. Craft beers have exploded on the bar scene and we were lucky enough to get a taste of some delicious flavors at TAG by the LINQ pool. We started our journey by tasting a couple brews from a local brewery, Tenaya Creek, then moved on to San Diego favorite Ballast Point. We took sips from brews that varied from a brown ale to IPAs, a lager and even a Baltic porter—talk about range. As each flavorful beverage touched our lips we were given a quick pairing recommendation or fun fact about the beer as well as an overview on its IBUs (International Bittering Units), ABV (alcohol by volume), specialty malts, hops and flavoring additions. Some noteworthy brews were Ballast Point’s Victory at Sea (flavored imperial porter) and their Grapefruit Sculpin (IPA) as well as Tenaya Creek’s Greek God of Thunder (Baltic porter) and Creek Hop Ride (American IPA).

WALKING TOUR OF PROMENADE:

We went back to our rooms for yet another outfit change. We had

successfully managed to wear a month’s worth of outfits in three days. At this point we were ready for a change of pace with a booze crawl along the LINQ Promenade, an outdoor retail, dining and entertainment plaza. There are plenty of restaurants and nightlife to keep your whistle wet as your hop from one place to the next. Pick your path, there are plenty of options: O'Shea's Casino, Chayo Mexican Kitchen + Tequila Bar, Haute Doggery, Off the Strip Bistro, Purple Zebra, Sprinkles Cupcakes, Starbucks, Ghirardelli, The Yard House, Tilted Kilt or Flour & Barley. After the crawl end up at the High Roller, the world’s tallest observation wheel. Or if heights aren’t your thing, the Brooklyn Bowl is a music venue and bowling alley that features 32 bowling lanes and nightly performances.

HIGH ROLLER HAPPY HOUR:

After a wonderful day of touring the LINQ and all of its offerings, it is only fitting to get a bird’s-eye view from the world’s tallest observation wheel. The High Roller is a 550-foot-tall, 520-foot-diameter behemoth that towers above the Las Vegas Strip and takes a half hour to complete one full revolution. I know what you’re thinking, “A whole half hour without a drink in Vegas? What will I do?” Well, you’re in luck because this giant wheel allows you to actually rent a bar and bartender to bring

into your cabin. Each of the 28 spherical cabins can hold up to 40 people, and are available for you to either rent a solo spot or the entire cabin. As you ascend over the Strip, breathtaking views surround you from all angles and you’re free to walk and find the perfect shot for Instagram. If you are looking for a unique addition to a bachelor party, a new elevation to get your drink on, or just a picturesque view of the Strip, the High Roller is a must-see attraction during your next Vegas vacation.

DRAI'S NIGHCLUB:

Rounding out our Saturday night, a large group of us made our way through Drai's Nightclub and to the pool deck to wait for alternative R&B superstar The Weeknd to perform. Making ourselves comfortable on the deep red lounge seating, we were greeted with bottle service consisting of Champagne and vodka. With the stimulating city lights behind us and the dark pool lit up by changing deep purple and blue hues in front of us, we took in the surrounding scene of excited and enigmatic party-goers waiting for the musician to take the stage. In typical Las Vegas fashion, The Weeknd didn't come on until 2 a.m. But once he did, he performed for hours, the outside venue gaining more of a crowd as the night turned into morning.

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DAY 3

A refreshing final dip into that pool we loved so much was the perfect way to end the trip.

Savor Your Final Moments at Mad Greek in Baker:

The pool at the LINQ Hotel & Casino, cabana room

LATER, VEGAS BREAKFAST AT GUY’S:

MUST HAVE: Guy’s Big Bite Burrito made with soft scrambled eggs, chorizo and breakfast potatoes, wrapped in a cheese quesadilla with pico, black beans and guac, served with crispy tortilla chips and salsa. NATIVE KNOWLEDGE: Sign up to be a total rewards member to receive discounted prices.

After non-stop drinking, we woke up on the third and final day of our stay at the LINQ and all we could think was that only Guy’s brunch with Bloody Marys could cure what ailed us. We ordered drinks that would fit in with our larger-than-life breakfast entrées. At first, we were overwhelmed by how large the portions were. Then we remembered how we handled it the first night we arrived and proceeded to order one of each, unbuttoning our pants for extra space. A cover up would have to hide our food babies when it came time to reconvene poolside.

CHAMPAGNE SUNDAY AT LINQ POOL:

We really couldn’t get enough of the pool and all that it had to offer: great lighting for photos, cabanas with menus that featured anything from sunblock all the way to salads and shots. A refreshing final dip into that pool we loved so much was the perfect way to end the trip. Until next time, Vegas.

The long drive home from Vegas can be a real drag, but the Mad Greek in Baker can make your trip a little sweeter. Featured on the Food Network’s Diners, Drive-Ins and Dives, this humble restaurant always has a line at its registers. Next time you see the blue and white billboards diverting you from the freeway, listen to them—trust us.

Must-Try Menu Items: THE GYROS: Even Guy Fieri says they are fantastic. GREEK SALAD WITH FALAFEL: A personal favorite of mine. HUMMUS: I could dive into a bucket of it. DATE SHAKE: Resist the chocolate shake! Do it! SPANAKOPITA: If my grandma were Greek, they are just like she would make them.

PUTTIN’ on T H E R I T Z

AN OCEANSIDE BREAKFAST IN AN UPSCALE GETAWAY

WRITTEN BY: TAUNA CARSON STYLED BY: TAUNA CARSON & DEWAYNE CARSON MAKEUP & HAIR BY: AFTON WILLIAMS MODEL: SYDNEY PEREZ OF WILHELMINA MODEL AGENCY, www.wilhelmina.com

ith a playful approach to California luxury, the Ritz-Carlton, Laguna Niguel has reimagined its personality. With its aweinspiring location, you are immediately captivated upon arrival. Set atop a seaside bluff along the gorgeous Dana Point coast, the resort opens to a surfside retreat with breathtaking panoramic views of the Pacific Ocean. The setting is so amazing that you can feel your stress and cares melt away the second you arrive. As you enter the lobby, your senses are hit with lavish modern decor beckoning you inside with artful style. Fresh flowers in oversized crystal clear vases are set on the tables in the lobby and line the walls of the hallway while the Pacific Ocean sparkles at you from the windows. The suite draws you into a modern luxury living room and invites you to walk straight through to the balcony where you are met with a sweet ocean breeze and a beautiful view reminiscent of a tropical escape. In the bedroom behind a set of French doors is another balcony with an equally stunning view of the coastline and a table and chairs for dining. Stare out at the glistening water long enough and you might spot a playful dolphin or the spout of a passing whale. With a view like this, you’ll never want to leave the bedroom, which also comes complete with a walk-in closet and gorgeous double-sink bathroom.

“I love working with passionate people whose main goal is to make our guest experience the best that it can be.” – CHEF BRIAN SUNDEEN

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Waking up to the sound of waves crashing definitely beats the sound of your alarm clock by a long shot. All you have to do is slip into a comfy robe while you wait for room service to arrive.

THE RITZ-CARLTON, LAGUNA NIGUEL 1 Ritz Carlton Dr Dana Point, CA 92629 949.240.2000 www.ritzcarlton.com/LagunaNiguel

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MENU: French-pressed coffee

Belgian waffle with pure maple syrup, powdered sugar, whipped cream and seasonal berries California omelet with heirloom tomato, onion, mushroom spinach and cheddar cheese Heirloom tomato salad with micro basil, avocado, and pickled onions Assorted housemade pastries Orange juice Champagne

“I look up to every chef I met in my career. Each one of them taught me something different that helped shape my career and cooking style.” – BRIAN SUNDEEN

THE CONCIERGE’S TOP ENTERTAINMENT SPOTS: 1. Mission San Juan Capistrano 2. Dana Point Harbor 3. The beach! (Take surf lessons while you’re there.)

4. The Laguna Beach Art Walk 5. South Coast Plaza RITZY MUST-HAVES: 1. Enjoy breakfast in bed with a view of the Pacific Ocean.

2. Explore the tide pools just

below the resort with one of the Eco-Adventure Center naturalists. 3. Relax, soak up the sun and play at Salt Creek Beach. 4. Rejuvenate the body, mind and spirit with a Ritz-Carlton Signature Massage in the RitzCarlton Spa. 5. Toast the sunset with a glass of Champagne at 180blũ.

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aking up to the sound of waves crashing teenager when his mother required that he, his brother definitely beats the sound of your alarm clock and his father each cook dinner once a week. “My father by a long shot. All you have to do is slip into was an avid hunter, so I had the opportunity at an a comfy robe while you wait for room service to arrive. early age to work with a variety of different proteins,” Then enjoy a beautiful California omelet with tomato, Sundeen said. “I loved trying new cooking methods onion, mushroom, spinach and cheddar cheese, paired and incorporating whatever produce was in season. My perfectly with a gorgeous mix of juicy ripe heirloom grandmother had a farm, so I always had fresh fruits and tomatoes topped with avocado, pickled red onions and vegetables available,” he added. micro basil. Quench your thirst with some Chef Sundeen is known for his signature orange juice and add some Champagne to NATIVE pastries and desserts, as well as the annual make a mimosa—you’re at The Ritz-Carlton, KNOWLEDGE: gingerbread display that he designs and after all. If you prefer sweet rather than savory, creates for the holiday season. He has a Bringing the family? start your morning on the balcony with a cup passion for using fresh local ingredients and The Eco-Adventure of French pressed coffee and a lovely Belgian sustainable products, which is visible in the Center is the perfect waffle. Did I mention it’s topped with powdered resort’s multiple restaurant experiences. A place for kids of all sugar, fresh strawberries, blackberries and graduate of the world-renowned French Pastry ages, offering ageblueberries topped with fresh whipped cream appropriate activities School in Chicago, he started his culinary and a sprig of freshly picked mint? Whatever while you relax and career at the Ritz-Carlton, Huntington Hotel you fancy, this breakfast in bed is the perfect unwind. & Spa in Pasadena where he held several start to your day. positions including executive pastry chef. Executive Chef Brian Sundeen oversees all culinary operations for the 396-room oceanfront resort and manages a staff of more than 80 ladies and gentlemen. Chef Sundeen developed his passion for cooking as a

Sundeen joined the Ritz-Carlton, Laguna Niguel in 2010 as executive pastry chef, was promoted to executive sous chef in 2014 and recently promoted to executive chef in March this year.

Interview With Executive Chef BRIAN SUNDEEN Q: What is your favorite item on the room service menu? Brian Sundeen: I really like the enoSTEAK cut of the day. It allows us to find unique items for our guests and give them something different throughout their stay. I am always looking for something unique for our guests to enjoy. Q: Where are some local places you like to visit on your days off? BS: I try to go to the farmer’s market every week with my kids and let them pick out what we are having for dinner that night. When we do go out, I like to take them for dim sum in San Gabriel and Irvine, China Moon in Laguna Niguel or Thai food in Mission Viejo. They are crazy for noodles. Q: Do you shop at any local farmer’s markets? BS: I shop at the Dana Point, Laguna Niguel, Irvine and Mission Viejo farmer’s markets depending on what days I have off that week. All of them are a little bit different, so dinner will depend on which market we visit. My kids love them all! A couple times a year I go to the Santa Monica Farmer’s Market to meet with the farms that we use at the hotel. Q: Where did you study? How did you get started in your career? BS: I went to the French Pastry School in Chicago. It was an amazing experience. It changed my life to see the skill level of Jacquy Pfeiffer and Sebastien Canonne. I came back to the Ritz-Carlton at a completely different level. Q: Did you always have a passion for working in hospitality? BS: I always loved cooking for people. Holidays in my family were always centered around food. My mother and her sister are fantastic cooks. They can do dinners for 45 people all by themselves without breaking a sweat. Q: What do you love most about working for the Ritz-Carlton? BS: I love working with passionate people whose main goal is to make our guest experience the best that it can be. Q: How many other restaurants at the hotel do you manage? BS: All of them. Q: What makes each one different? BS: Each is very different in decor, design and cuisine. Q: What inspires you to create new dishes? BS: Childhood memories, products that we discover at the farmer’s market, new items vendors bring to us and travel all play a big part in our menu development. Q: Who is your role model? Do you admire any other chefs? BS: I look up to every chef I met in my career. Each one of them taught me something different that helped shape my career and cooking style. Jacquy Pfeiffer, Sebastien Canonne, Craig Strong, Denis Depoitre, Chris Southwick, Scott Gambone and Pedro Contreras have all been role models for me throughout my career, and I still call them for advice. They all taught me so much and pushed me very hard to get to where I am today. I will always be grateful to them. Q: Where are you getting your fall inspiration? BS: I’m not sure yet. We will go to the farmer’s market in September and see what they have there. Depending on the weather, we will adapt our menu to match. If the weather stays hot, we will do lighter menus using fall produce. If it cools down, we might do a little heavier dishes because our guests will want something more filling. Q: Do you have any exciting events to cook for coming up? BS: Yes, the Thanksgiving Buffet, Gingerbread Display, The Diamond Ball, the fall menus in Raya and enoSTEAK, and game on the enoSTEAK cut of the day.

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At night, colorful tinted underwater lights lend a lavish hotel feel to the pool and spa area.

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SU CASA Our sneak peek inside gorgeous local homes

LISTING AGENT: Sean Stanfield BRE#01024996 714.421.3377 | 949.390.4543

FROM FARMHOUSE TO

SMARTHOUSE Fusing Rustic and Modern to create a Luxury Home

WRITTEN BY: ELYSSE JAMES PHOTOGRAPHY PROVIDED BY: THE STANFIELD GROUP

his sumptuous dream estate on a corner lot in an upscale Newport Beach neighborhood near the Back Bay surprises and delights visitors with its unexpected modern farmhouse architecture, elegant landscaping and state-of-the-art technology. The 5-bedroom Orange County home is a perfect spot for indulging in outdoor entertaining on these warm fall nights, with an awe-inspiring yard featuring plenty of space to host any event. This striking house was built in 2015 using top-quality materials on an elevated 9,583-square-foot lot walking distance from the picturesque Back Bay and only a short drive to the iconic luxury shopping center Fashion Island or the Balboa Fun Zone on the Peninsula. The singlefamily home itself is a majestic 4,752 square feet—5,470 including the roomy three-car garage which possesses handsome wood cabinets, air conditioning and can fit a limousine—and boasts five luxurious bathrooms and one half-bath, plus abounding windows each with a gorgeous view of the property and the surrounding East Bluff neighborhood. “The aesthetic of the architecture from the exterior makes the house a focal point of the neighborhood,” says Ross Savage, the owner of Costa Mesa-based custom residential construction firm KRS Development Inc.

“You don’t see metal roofs too often in this area. It modernizes the modern farmhouse look,” —ROSS SAVAGE

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“WHEN YOU PULL UP AND EVERYTHING IS ON AND RUNNING, THAT MAKES IT REALLY NICE.” —ROSS SAVAGE, owner of Costa Mesa-based custom residential construction firm KRS Development Inc.

NATIVE KNOWLEDGE: w The Upper Newport Bay Nature Preserve and Ecological Reserve is known to Orange County locals simply as the Back Bay. Locals can hike, bike, kayak and even stand up paddle board in the picturesque ecosystem.

WET AND WILD: w The 1,000-acre wetlands are home to about 35,000 migratory birds and 200 endangered species of animals, and is a destination for scientists around the world.

DJ, TURN THE MUSIC UP: w You can dial your speakers to 11, because each bedroom uses custom QuietRock insulating drywall. The home also has Roxul insulation, which provides better soundproofing than standard insulation.

he estate, designed by architect Eric Olsen Design of Newport Beach, provides an open floor plan that seamlessly transitions to each room on the first level, which includes three bedrooms, three full bathrooms and one half-bath, and a grand room encompassing the family room, kitchen, butler’s pantry, laundry room and sit-down bar area. The master bathroom is stunning with a corner bathtub, two vanities and a walk-in closet that connects to additional storage space and a dual master across the hall. But the piece de resistance is the cast glass in the closet door and encasing the shower, based on a custom art piece. Just outside the master bedrooms, charming wood cabinets in the kitchen mirror the home’s farmhouse theme and a welcoming center island features a built-in wine fridge and, as in the rest of the house, a plethora of storage space. “Everywhere we could possibly fit storage in, we did,” Savage says. Bar stools at the island provide a cozy seat for a quick meal. The sunken bar area is tucked into a corner with seating for social gatherings or relaxing hang-outs and has windows that provide an impressive view of the home’s dazzling outdoor space, and a passthrough window that opens to a ledge on the patio for easy drink serving during pool time. 224 |

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The entire house has Control4 and Ra2 built-in, state-of-the-art home technology allowing residents to adjust lights, temperature, audio-visual systems, security systems, landscape lighting, pool and spa, window shades and more from keypad control panels in each room. Residents can even adjust the home from their smartphone or iPad, letting them seamlessly move a dinner party to the home, or prepare the spa before they pull their car into the garage. “When you pull up and everything is on and running, that makes it really nice,” Savage says. The home has five zones with independent climate control, making temperature customization so easy. “In a home of this size it’s efficient to be able to tailor the climate to the area you’re using,” Savage says. Once you’re ready to explore the second level, notice the two-story window and smooth French white oak banisters evoking the farmhouse vibe as you walk up the stairs. There, you’ll find an office/guest room, balcony, two large bedrooms, two bathrooms and an observatory bonus room that includes a kitchenette. The balcony has mahogany handrailing, overlooks the courtyard and has a splendid view of Orange County—a perfect spot for sipping a glass of wine. The upstairs bedroom lights feature dimmers on a delay, so you can turn down the bedcovers

Every room on the ground level of this gorgeous palace opens to a sunny and inviting central courtyard—contributing about 1,500 square feet of space—that features a magnificently beautiful pool and spa.

as the lights slowly fade, preparing you for a deep sleep. The upstairs master bathroom has an interesting custom barn door-style shower door and farmhouse sink, and neighboring upstairs bedroom has a built-in desk. There’s another small office space built into the hall, and the game table in the office/guest room easily transforms into an L-shaped desk. A small kitchenette allows the upstairs to function as an independent living area or guest house if desired. Almost every room of this gorgeous place has a view of the sunny and inviting central courtyard—contributing about 1,500 square feet of space—that features a magnificently beautiful pool and infinity spa that’ll have you begging to walk down the staircase into the exquisite, perfect-temperature water before lounging on one of the comfortable chaises basking in the warmth of the day. At night, colorful tinted underwater lights lend a lavish hotel feel to the pool and spa area. The lights have the added benefit of showcasing the waterfall that cascades down into the swimming pool, with its deepest spot at 5.5 feet. And, if you desire to fit more than about 10 people in the spa during a barbecue (there’s an outdoor refrigerator, too), the pool can be heated to spa levels and has its own jets that create a current for swimming. Carefully chosen palms and olive trees lend a tropical feel to the space, and when

it gets too warm, an automated sun shade brings up to 400 feet of cool to the courtyard, and extends over the outdoor TV and electric space heaters. Outside the downstairs master bedroom, a trellis lends the same cooling effect. The landscaping has nine zones of control to allow for low water consumption and ensure plants are not overwatered, an important feature during the current drought. Look closely at the home’s exterior and you may notice attractive stainless steel touches, including the top and kick panel of the side gate, the rain gutters, and the metal trim waterproofing between the foundation and the frame of the house. The board-formed concrete walls reveal a wood-grain design, and a trellis in the front yard connects the ambiance of the front yard with that of the patio. Battenboard exterior siding and over-grouted limestone soften the look of the natural handcut stone to make the house even more inviting. The external barn lights and standing seam metal roof, a rare find in Orange County, provide an extra wow-factor. “You don’t see metal roofs too often in this area. It modernizes the modern farmhouse look,” Savage says. It’s this type of meticulous attention to detail that creates comfortable touches in every nook and cranny of the house, making it an ideal place to call home. | OCTOBER 2015 | 225

thank YOU

TO OUR PARTNERS

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Hyatt Regency

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