Orange County January 2013

RE:DEUX 2013

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THE

TEAM

ERIK HALE Heart

The name of this edition is RE:DEUX. The name reflects both our DEUX:OVER guide inside this issue (because every new year is an opportunity to start over) and the launching of LOCALE part deux last month in San Diego. I guess the deux could also be a tribute to the second half of my life. The half where I decided that what was best for me was to try something different.

Three years ago Ashley and I sat at a table scratching the name LOCALE (among some other names) onto a sheet of paper, coming up with story ideas and basically dreaming. Everything we imagined has happened and we have been blessed with so much more. I am so grateful as we start another year for my family, my two wonderful children, my health, our amazing writers, designers and photographers, our advertising partners and you.

ASHLEY HICKSON

Mike Todd Smith

AMY HOOD

JENNIFER HOOD

arms (right and left)

Hands (On)

head

brain

Born and raised in New Jersey, Ashley Hickson had made yearly visits to her family in sunny Southern California, quickly realizing that there wasn’t anywhere else she would rather live. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping create LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to-girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the downto-earth, innovative magazine.

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

20 |

| RE:DEUX 2013 Issue

Mike is a California local to the fullest. Growing up his time was split between being raised in Laguna Beach with his Mother and spending weekends with his Father in Del Mar. By living in both the OC and SD, Mike acquired an early love for beach living. Attending the University of Arizona, Mike made a living by starting an event production company while getting his degree. He took this knowledge with him after he graduated and moved back to Laguna to pursue multiple careers. After working in real estate, Mike ended up partnering with two good friends to open ECCO Restaurant in Costa Mesa. From there, he moved to Palm Desert and started another company with his family, LUXE Electric Cars. After three years in the desert, LOCALE called and Mike answered. When not on the streets spreading the LOCALE love, you can find him surfing in Cardiff or out on the town with friends.

Amy is a tiny blonde who loves a good laugh, great tattoos, and only the best rock n’ roll. When she is not racking in unsuspecting prey at the pool hall or spewing stats at bar patrons unlucky enough to have cast bad light on the name of Kobe Bryant and the Lakers, she is dreaming about classic cars, watching mind-rotting sci-fi television on Netflix, instagramming the pants off the world, speaking at superhuman speeds, defending her Smashball Championship title on the beaches of Balboa Peninsula, or working at Hoodzpah Art + Graphics, a design firm she founded and runs with her twin sister, Jennifer. You can find her at wegothoodzpah.com, or amyhood.com.

Jennifer Hood is a mildly tortured creative based out of Newport Beach, CA. She is the co-founder of creative firm Hoodzpah Art + Graphics with her twin sister Amy Hood. When not scribbling words, doodling lines, or manipulating anchor points, she’s tinkering on a piano, going comatose via Hulu overdose, reading smelling an issue of Esquire on the beach, attempting to hustle pool to no avail, or singing a pitchy rendition of Blondie’s “Heart of Glass” at the local karaoke bar. According to The Velvet Underground, Jenny’s life was saved by rock ‘n’ roll. That’s disputable. Jennifer and Amy are happy to be designing LOCALE Magazine, and managing the online web content. wegothoodzpah.com dribbble.com/jenhood

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WRITERS

Kristal Docter Food EDITOR

A writer transformed by the beatniks before her, Kristal Docter headed west after earning a BA in Literature and Creative Writing with a journalism concentration from Southwest Minnesota State University. Her career has been driven by diversification as a newspaper editor-in-chief, copy editor, corporate advertising professional, non-profit marketing maven, and brand contributor to a venture capital firm. Throughout her journey, Kristal continued asserting an appetite for all things linguistic, and now contributes a fresh voice as LOCALE’s foodie. She is the creator of independent writing company VergeINK and a blogger who embraces bizarre personalities www.mysocalledocdlife.com.

A vocab vixen and grammar guru, she prefers a pen and paper to a computer, is an eternal book whore, live music lover, casual culinary artist, conch diver, and will always be a farm-girl at heart.

HOLLY CLINARD FASHION EDITOR

Otherwise known around OC as Holly in Heels, Holly is smitten with shoes and addicted to style!

Born and raised a true California girl, Holly lives and breathes the fashion trends that make the west coast a world-leader in style. Holly has earned the enviable reputation as a leading women’s shoe blogger; she has her own blog, www.hollyinheels. com, that has a loyal following and an international audience.

Holly also writes regular fashion columns for several lifestyle print and online publications.

When not sorting through her floor-to-ceiling heel closet at home, Holly loves to sip good coffee, travel the world, and listen to 90’s music (sometimes all at once). What more could a girl want? Follow Holly on Twitter @hollyinheels.

22 |

THE

CONTRI BUTORS

ERIN ROSE BELAIR LIFESTYLE EDITOR

Erin Rose Blacque Belair is a writer living happily in Newport Beach. She received a Bachelors of Arts in English with a creative writing emphasis from the University of California Irvine in the spring of 2010. She has since then spent her time traveling the world, reading endlessly, and writing constantly. You can catch all of her adventures and works in progress on her blog roseblacque.blogspot.com. She loves iced tea and her black cat Belladonna.

PHOTOS

romance it seems that Andrew translates simplistic beauty into his work. Using natural light and daily surroundings to capture moments, you’ll find that when working with him that any opportunity can become a piece of art. You can view more of his work at AndrewAbajian.com and contact him for booking at info@andrewabajian.com

to finish by the end of 2011.

For more info check out his site: www.JeffFarsaiPhotography.com

LOVINLIFE MULTIMEDIA

Ralph Palumbo Editorial and commercial advertising photographer Ralph Palumbo was born and raised in New Jersey. He studied and interned in New York City before relocating to Southern California in 1996. Ralph is currently working on his first book along with several other personal projects. New website coming soon. For more info visit www.ralphpalumbo.com

Most things unachieved have yet to be attempted in the mind of Antonio Pullano, Director of Photography for LovinLife Multimedia. From Niagra Falls, Canada, this trilingual, MBA graduate, provides worldwide creative services as a Producer/Director/ Cameraman. He has been published by CASIO America, G-Shock, The Associated Press, Nylon Fashion, CBS, Fuel TV, Transworld, Crow Bar, and OCCF CrossFit. A resident of Newport Beach, live music, the outdoors, international cuisine, and flying RC Helicopters tops his list of activities. For your upcoming fashion, sports action, new product, wedding, or corporate marketing campaign, choose www.lovinlife.ca.

nancy villere Nancy Villere has been a professional photographer for 18 years. She loves to push her limits for creativity. Her passion for photography lies in the discovery of another human being. Her client’s energy and excitement gives her energy!

Their images are a co-creation!

She is currently uncovering her purpose as a photographer through her studio, Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and self-confidence women experience after their boudoir sessions and she feels honored to contribute to their process. Nancy loves LOCALE and their commitment to expand awareness of our local passionate business owners! www.crushphotostudios.com.

ANDREW ABAJIAN Andrew Abajian is a West Coast based editorial, fine art wedding, and lifestyle photographer/director. With a passion for editorial and

| RE:DEUX 2013 Issue

JENAVIEVE BELAIR A curly headed lady that finds herself in a constant state of creation. A creative lifestyle and wedding photographer that possesses the ability to see the beauty in everything. Check her work out at www.jenavievebelair.com

jeff farsai Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in photography and visual communication, he quickly dove into the commercial world of photography. Since then, Jeff has photographed countless celebrities, musicians and gold medal athletes all over the world.

He recently started writing and directing music videos.

Additionally, he is working on a feature film which is projected

regularly shoots corporate, portrait, entertainment and advertising photography. He has been published with clients of all sizes and industries.

Chris is energized by creating impactful images for clients.

Use of light, composition, space and storytelling all play a part in the process. Portfolio at CCIMAGES.com. 310-500-9075

BEHIND THE SCENES

MEL FOX STYLIST & COORDINATOR

Mel Fox is a stylist, social coordinator, spontaneous traveler and hostess extraordinaire, wrapping up at Cal State Fullerton with a degree in communications and emphasis in entertainment studies. Five years ago the former small town girl was no longer stuck in Lodi, Ca and has fallen in love with Newport and everything around it. She believes life should be lived to its fullest, and she definitely stands by that. If she’s not packing for a last minute trip or heading to a music festival, she’s spinning at the gym or cruising on her scooter, perfectly accessorized, of course.

nikki thornton Eyes like a shutter. Mind like a lens. Whether it’s on a rooftop in Manhattan, a runway in Tokyo, a charity Gala in Beverly Hills, a luxury hotel on the Newport Coast or a living room in Laguna Beach, Nikki Thornton lives by the credo that every photo should convey mood, energy, emotion. As principle of Nikki Monroe Photography in Newport Beach with eleven years of experience, Nikki lives to capture the essence of life on camera. She believes photography is a universal way for us all to connect.

Chris Chavira Southern California photographer Chris Chavira

lauren pawell web management & it

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

She thrives on helping clients grow their businesses by developing customer-specific digital media strategies and then implementing revenue-generating online platforms. Lauren has a diverse background: an OC native who has spent extensive time living and working abroad in Spain, England, France, and Belgium. When not creating groundbreaking marketing plans and awesome websites, she can be found traveling, dancing, exploring Orange County or attempting to learn a new language. www.bixamedia.com

Join us for a Spectacular Sweethart Winemaker Dinner featuring

& Wednesday, February 13th at 6:30pm $105 per person (plus tax & gratuity) Executive Chef: Miroslav Rusev ~ Winemaker: David Marchesi FIRST COURSE Burrata Cheese wrapped in Prosciutto on a bed of Wild Arugula with Heirloom Tomatoes and Apple Balsamic Reduction Paired with: Duckhorn Vineyards Napa Valley Sauvignon Blanc 2011 ~ SECOND COURSE Grilled Shrimp with Saffron Risotto Paired with: Duckhorn Vineyards Napa Valley Merlot 2009 ~ ENTRÉE Filet Medallion with Cabernet Truffle Demi Glaze over Rosemary Baby Potatoes and Pan Seared Sea Bass with Roasted Asparagus and Balsamic Reduction Paired with: Paraduxx C Blend Napa Valley Red Wine 2009 Paired with: Paraduxx Z Blend Napa Valley Red Wine 2009 ~ DESSERT Light Pastry layered with Caramel and Dark Chocolate Coffee and Tea ~ Menu and Wine items are subject to change ~ Credit Card will be taken for Wine Dinner Reservations. 72-hour Cancellation Policy.

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Stop texting and driving.

Be a role model to my kids.

Clean out my Facebook "friends". I do not know 3600 people.

Go to Paris.

Breathe.

Invent a transporter that teleports me between Newport and San Diego.

Eat more almonds (hopefully on top of B. Toffee or a Sidecar Doughnut).

Eat my veggies (thanks Anais).

Drink my veggies (Thanks SUJA).

Keep aging backwards (happy 38th coming up!).

Be thankful.

Drink better. Think "Belly of the Beast" from Chapter One not "vodka/water".

Post more pics to #Instagram (Hahahah impossible). #serialposter Change my world or at least my workout (Pilates anyone?).

Go to Glacier National Park and sleep in a tent.

Talk Chef YG from The Winery into catering my birthday party.

Only watch movies at theatres with waiters (See Cinepolis).

Go to Disneyland more.

Pray.

Eat local.

Make LOCALE better. Every day. Every way.

Work hard.

Play hard.

Erik Hale | RE:DEUX 2013 Issue | 27

Get Rosey. Be Rosey. Stay Rosey.

224 1/2 Marine Avenue, | Newport Beach, CA 92662 www.roseytoesllc.com

949.673.(TOES) 8637 to book your appointment today!

TABLE OF

RE:DEUX 2013 ISSUE

CONTENTS 48 146 122

77 101

88

108

COVER STORY

162

ELEMENTAL Tara Holt: This actress has been chasing her dreams since elementary school. She shows off some of the finest wedding rings and dresses of the season.

30 |

| RE:DEUX 2013 Issue

56

126 166 44 155

136

70

84 66 EAT 44

EAT EXPERT: MOTHER OF THE MART Anais Tangie, SOCO Managing Director, talks food and her new brand

48

GETTING OUR JUST DESSERTS

88

WE CAN DISH IT OUT

136

LOCALE LOOKS

146

101

Orange County chefs share their potluck picks for winter

#HASHTAG

HOME

ELEMENTAL

155

Tara Holt, OC native and actress, shows off the best wedding rings and dresses of the season

162

DRINK EXPERT: LYNNE CAMPBELL The owner of The Quiet Woman dishes on wine, proposals, and locals

70

Meet the guy to thank for the amazing experience that awaits you at Cinepolis luxury theaters

VS. COCKTAILS Culinary Throwdown

77

THE ART OF TEA

126

A comprehensive guide to the perfect cup of tea in Orange County

SHOP 84

STYLE EXPERT: LAUREN MILLER

DEUX EXPERT: ENRIQUE PARTIDA

166

SETTING THE TABLE The ultimate locavore table at Cucina Enoteca at Irvine Spectrum

FIRST TIMER’S GUIDE: THE JUICE CLEANSE Trying the five day cleanse

132

HOME EXPERT: DIVINE DESIGN Greg and Wendy Blackband grow their decor and interior design company from sea to shining sea

DEUX 122

THAT’S WHAT SHE SAID They came, they saw, they stayed.

Moving into SOCO

DRINK 66

RE:DEUX GUIDE Our semi-comprehensive guide to the awesomely redone “you” of the new year

A style shoot via 1 photographer, 4 iPhones, and our favorite app

108

CHANGE YOUR WORLD Orange County’s fitness and beauty gurus show us the ropes

The Bling Edition

Discovering Orange County’s best spots for treats

56

The owner of Laurenly boutique in Old Towne Orange chats on style and her home town

NATIVE KNOWLEDGE

By Locals For Locals

For more on culture, entertainment, style and design in Orange County, visit us online at www.LocaleMagazine.com | RE:DEUX 2013 Issue | 31

AT VANGUARD UNIVERSITY, WE’VE GOT THE PERFECT MIX — UNBEATABLE ACADEMIC TRAINING, WORLD-CLASS ARTS AND ENTERTAINMENT PROGRAMS, A BEAUTIFUL CAMPUS AND A STRONG SPIRITUAL FOUNDATION. We believe learning goes beyond the classroom and happens in the context of relationships with faculty and other students. Our professors serve as mentors inside and outside the classroom, giving students the knowledge they need and the wisdom to apply it in the real world.

Visit vanguard.edu and see why at Vanguard University, we go beyond the classroom, beyond scholarship, beyond the expected. At Vanguard, your story matters.

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

vanguard.edu

All rights reserved © 2012, the entire contents of this publication are protected by copyright.

No part of this publication can be reproduced, stored in a retrieval system or transmitted in any forms or by any means without the express written prior permission of the copyright owner.

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

Photographer: Nancy Villere of Crush Photo Studios Model: Tara Holt Hair: Noel Sweeny Make Up: Brie Leach for MAKE UP FOR EVER

brieleach@yahoo.com | 949-887-2708 Stylist: Mel Fox, follow her @StylesByMelFox Clothing Provided By: Erin Cole Bridal Couture Ring Provided By: Winston’s Jewelers Elemental

Photographer: Nancy Villere of Crush Photo Studios Model: Tara Holt Hair: Noel Sweeny Make Up: Brie Leach for MAKE UP FOR EVER brieleach@yahoo.com | 949-887-2708 Stylist: Mel Fox, follow her @StylesByMelFox Clothing Provided By: Erin Cole Bridal Couture Rings Provided By: Traditional Jewelers, Winston’s Jewelers, Lugano Diamonds, Black, Starr & Frost, & Jewels by Joseph Locale Looks

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

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

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

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

Best Pizza in Orange County

Photographer: Antonio Pullano of LovinLife Multimedia Hair & Make Up: PROPERHAIR Color Salon, 949-650-7767 | properhair.com Stylist: Mel Fox, follow her @StylesByMelFox Locations: Traditional Jewelers, 21 Oceanfront, The Cannery, SAS Shampoo & Style, Orange Coast FIAT Clothing Provided By: GARYS Men’s Clothing, Holly Sharp, Candace Paige, Westerly Boutique, Laura Matthews Design, Winston’s Jewelers, Taim Boutique Models; in order of spreads, left to right: “Picking our the Rock”

Jessica Harbour Agency: ZARZAR MODELS zarzarmodels.com Matt Wood Agency: Envy Model Management envymodelmanagement.com “Popping the Question”

Ruth Hartman Agency: Refresh Talent Agency refreshtalent.com Lucas Gordon Agency: Envy Model Management envymodelmanagement.com

“Showing off the Ring”

Jennifer Parker Jacqueline Watson Daniele Kai “Getting Ready for the Engagement Party”

Kaylee Ricciardi Natalie Avila Shannon Funk “Leaving for the Honeymoon”

Barret Crake Agency: Envy Model Management envymodelmanagement.com Marley Crouch Thank you to Envy Model Management, ZARZAR MODELS Agency and Refresh Talent Agency for providing the models in Locale Looks.

Cover Model: Tara Holt Tara Ashley Holt was born and raised in Newport Beach, California. Tara began acting in drama classes and productions throughout elementary school and junior high. Her passion for acting soon got her accepted into Orange County High School of the Arts (OCHSA). After graduating high school, Tara moved to Los Angeles and promptly began booking steady film, television, commercial, and print jobs. Continued dedication to developing her career allowed Tara to graduate top of her class at the Sanford Meisner Studio.

Tara can be seen on hit TV shows such as “American Horror Story” (2012), FOX TV’s “How I Met Your Mother” (2012) and “Ben and Kate” (2012), and on NBC’s new TV show, “Friends with Benefits” (2011), and Joss Whedon’s “Dollhouse” (2009) (opposite Eliza Dushku). Tara’s upcoming films include Empire State (2013) (opposite Liam Hemsworth and Nikki Reed), The Lookalike (2013)(opposite Jerry O’Connell and John Corbett), Underground Comedy Movie (2011)(opposite Adrien Brody), Small Apartments (2011), and The Algerian (2012).

MULTI MEDIA ART & EVENT VENUE 891 Laguna Canyon Road Laguna Beach, CA 92651 949.376.1555 ext. 106 dora@seven-degrees.com Visit www.seven-degrees.com for more information.

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Citywide Culinary Celebration * * ENJOY EXCEPTIONAL DISHES PREPARED BY OVER 75 OF THE HOTTEST NEWPORT BEACH CHEFS!

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NewportBeachDining.com @DineInNewport

NewportBeachRestaurantAssociation

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the quiet woman

3224 pacific coast highway

cdm

640.7440

www.quietwoman.com

Experience......

Located off the 405 Freeway & Harbor Blvd. exit 3303-3323 Hyland Avenue Costa Mesa, CA sococollection.com 949.760.9150 BURNHAM USA: A Burnham-Ward project

DESIGN.DECOR.CULINARY.FASHION.LIFESTYLE

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for all occasions,

THE CANNERY Seafood of the Pacif ic

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THE CANNERY MAKES THE IMPRESSION. PLAN YOUR NEXT EVENT WITH US.

Our specialized menus, attention to detail and impeccable service will create a memorable dining experience. The Cannery has consistently served as the backdrop for some of our guests’ most important celebrations. Our restaurant can accommodate parties of any size from intimate private dinners to bustling celebrations. For luncheon or dinner events, please contact Stevie Cruz, Special Events Coordinator, at (949) 677-2115 or at scruz@cannerynewport.com.

The Cannery Seafood of the Pacific 3010 Lafayette Road Newport Beach, CA 92663 (949) 566-0060 www.cannerynewport.com

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E AT E X P E R T

WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NIKKI THORNTON

Her soul seems to speak the language of food. She alludes to ingredients as simple as salt (or maybe not so simple after an enlightening education from her about the multitude of flavors and purposes of salt) as if their value equaled that of gold. She teaches about the importance of fresh, made-from-scratch food with an infectious vibrancy that could make anyone convert to her simple, healthful philosophies. Native American and Canadian-born Anaïs Tangie began her professional culinary career in Orange County by creating a community of foodies through her work as the SOCO Farmer’s Market manager. Now, Tangie will continue to spread the word to an even larger audience as the new face of Costa Mesa’s OC Mart Mix, or as I like to refer to her after meeting this humble and spirited beauty: the Mother Earth of the Mart. It is here that she is now sharing her devotion to all things edible as SouthCoast Collection’s (SOCO) Managing Director, complemented by Tangie’s own brand Anaïs+, which aims to “heal and nourish with food” one eager eater at a time.

THE EXPERT NAME: ANAÏS TANGIE BUSINESS: MANAGING DIRECTOR OF EVENTS FOR SOCO LOCATION: SOCO 3313 HYLAND AVENUE COSTA MESA, CA 92626 949-760-9150

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Q: Costa Mesa’s OC Mart Mix seems to have become your home away from home since your move from Canada. Tell me about your experience at the Mix? ANAÏS TANGIE: I have been managing the SOCO Farmer’s Market for the last two years, including everything from the marketing to the food trucks to managing the farmers and vendors, focusing on quality, local suppliers.

The Market itself is run by a nonprofit organization, so we’ve had to do a lot of grass roots marketing, building its popularity by word of mouth. I even made animal balloons for the first couple of weeks to get kids interested in the Kiddie Corner I created at the market. Prior to joining the SOCO Farmer’s Market team, I ran the Newport Beach Farmer’s Market at Lido Marina Village for six months.

Q: And, I hear you’ve recently taken on a new position with the SOCO brand. Can you tell us about this new, exciting transition?

AT: I have taken on the position of Managing Director of Events for SOCO. I am coordinating the marketing, managing the Mix, and addressing the bigger picture in making this a real culinary destination. We’re bringing in lots of new restaurants and truly becoming a foodie-focused space.

Q: That seems like a large responsibility.

How do you plan to make that happen?

AT: I have always been entrepreneur-focused.

I have so many creative ideas that I want to share. When Burnham Properties (the SOCO developers/owners) approached me and said, “We want you to be the voice and face of the Mix and help brand this as a culinary destination,” I was so honored. I want to be creative and just have fun with it and continue to enjoy working with all of these amazing vendors. We’re hoping to be the hub that connects and features all of these foodie finds, giving them a voice as small business owners. I want to be the connector, continuing to heal and nourish with food. It’s a passion that I really want to share.

Q: How did you discover your love for food and healthy cooking?

AT: The first spark was after watching my sister cook this phenomenal Christmas dinner. She had all of these Martha Stewart magazines she was referencing, and I loved the presentation and the marketing. Martha Stewart is a woman who took something that had been done for thousands of years and created something that can capture people as if it was new. I was also influenced by a macrobiotic chef who I interned under. She did medicinal cooking jobs for cancer patients and other diseases like autism. It was with her that I learned the nutritional benefits of food and the focus to heal and nourish people with food. Together, we combined old school traditional medicine with new approaches like fermented food and cultured vegetables. I believe, once you find your passion, you know it.

Q: And how did you take your love of all things edible and turn it into a career?

AT: I always had an interest in food, but wasn’t confident that I could pursue it as a career until I completed a business plan project while getting my degree at Cal State Fullerton. Part of the graduation process was to come up with a business concept and pitch it to other students. The top five were chosen to work on the plan for the entire semester, so I did. I launched my business by deciding to cater a 150-person wedding, and that’s when I had my oh-my-God moment: there were all of these people that I had to feed and it was exhilarating!

After that accomplishment, I realized that this was what I wanted to do.

Q: Why is your healthy and freshlysourced eating philosophy so important to you?

AT: I’m a Native American from Canada, and I’ve seen my culture plagued by problems related with eating poorly. My little brother suffered from obesity, and I watched my brother-in-law, who is a personal trainer and physical therapist, help my brother go from awkward and insecure to this vibrant, fit individual. My philosophy is a common-sense approach – not a diet: eliminate processed foods and replace them with madefrom-scratch ingredients. My brother inspired me – if he could do it, others could as well. I want to reach an expanded audience – not just use this in my own kitchen. This message is so important, and now I’ve been given a platform to continue to spread the message. I hope to go nationwide with the business model I’ve created. I think it’s a model that other markets could use, too.

Q: How important is it to you to use farmfresh ingredients?

AT: There’s a demand for it now. People are starting to realize that it’s not just the emotional appeal, the food just tastes better. There are other chefs that are expanding the movement, sourcing from the smallest local purveyors, creating a niche, and it’s so exciting to be part of this realization. When I do a Feast, I don’t try to shove it in people’s faces. I just tell them to taste the food, and then, I tell them the story behind what they’re eating.

Q: You refer to your Feasts. Can you explain this concept you created through

“When you use fresh ingredients and make it with care, it shows in your food.” your brand Anaïs+ called Paleo Feasts?

AT: I host a culinary collective at Picnics Kitchen in Costa Mesa. I use a rotating list of local chefs that create farmers market feasts with me, making everything from scratch. We have a chef’s table where everyone is watching us cook, which makes it really fun. During one service I was grilling massive steaks and the flames got a little out of control, and I thought, “Oh s*&^, I’m going to burn this meat right in front of everyone!” I kept calm and cool, and it came out perfectly. There is definitely an overwhelming sense of fear, exhilaration and excitement during these events. The greatest thing for me is cooking with these chefs that I would have never dreamed that I’d be able to cook with, like Jason Quinn (of Playground DTSA), Dave Lieberman from OC Weekly, Michael Harris and Carlos from Taco Maria (a food truck that started at the SOCO Farmer’s Market and became the best food truck in CA).

In the future, I would love to host the Feasts at SOCO in the new restaurant and kitchen spaces.

Q: What is your favorite dish to serve, and why?

AT: One of my favorite ingredients to work with is basil. It’s so vibrant and fresh, simple and unpretentious. I did a super simple dish where I seared a lobster tail in coconut oil and served it with an heirloom tomato stack with blood orange olive oil and basil. I topped it with specialty salts from the Mix’s Savory Spice shop – it was scrumptious and luxurious. The specialty salts add flair to your food and builds on the flavors. It’s little finds like that that make my food special.

Q: What else does Anaïs+ do?

AT: Anaïs+ is a mobile culinary collective that’s really transferable to everything I’m doing. I still

do catering for people and groups that have specific dietary needs and continue to feature the farmer’s market feasts. I also do a fun event called Mad Meat Men where the focus is on a specific meat from a local purveyor, like boar or freerange fowl from Da-Le Ranch. Each chef comes up with six courses of the featured ingredient, and we pair the courses with wine from the OC Wine Mart here at the Mix for around $60/person. I will also continue to post recipes and food pics on my website from all of the best people I source from.

I am going to be launching cooking videos, too.

I feel like these local suppliers need an advocate and my brand Anaïs+ allows me to showcase them as well as my own no-nonsense approach to food: healthy, nutritious and delicious. I want to bring people together, create a community, an educational experience where people can learn about their food.

Q: What is something we OC locals might not know about you?

AT: I am a pro at making animal balloons. I used to make them when I was young at the farmer’s market back in Canada. I used to dress up like a clown. I taught myself by reading library books.

I can make ninja turtles and motorcycles.

Q: Where do you like to eat when you’re not creating your own culinary concoctions?

AT: I like Lola Gaspar, Slapfish and Shuck Oyster Bar has become a new fave, but my favorite place to eat is at the homes of these phenomenal cooks. That’s the great thing about having chefs as friends. I always go back to them.

Q: What has been your proudest moment as a culinary entrepreneur?

AT: I was always taught that “pride cometh before a fall,” so I have a hard time promoting myself. It’s been a collection of moments, really.

On my last day managing the farmer’s market, I did a farm-to-food-truck challenge, which was this moment of letting go of this amazing thing that I’d put my heart and soul into – I was proud and sad at the same time. Being at Picnics Kitchen and creating Mad Meat Men was extremely emotional, because I was managing and cooking with these phenomenal chefs and foodies that just get it. It was such an ahha moment. Jumping into this new position with SOCO has been very surreal as well. I started at the lowest possible position at $8/ hour, standing on the corner trying to convince people to come and enjoy the food trucks, and now getting these huge opportunities after all of the hard work and passion has been an incredible journey. I’m still blown away that I’ve landed here. These are the people and the place that I want to grow and work with. I’ve always felt like SOCO is my home, and it’s great that they feel the same. I actually just moved my Canadian family here, so now they’re helping me and working at the shops, and I met my sweetheart here, too.

Q: It sounds like this is where you’re supposed to be. Where do you see Anaïs+ going from here?

AT: I would love to continue to be a resource for connecting foodies with the tools to heal and nourish with freshly-sourced food and make it achievable for everyone. I’d love to have a designated teaching space in which to share my passion. It’s such a consuming lifestyle, and it’s changed my life so dramatically that I want to teach it to others. I’ll also continue to cook and cater and host the farmer’s market feasts while expanding my repertoire of recipes. I have 200 market recipes that I will be formatting and sharing very soon on www.anaisplus.com southcoastcollection.com

| RE:DEUX 2013 Issue | 45

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oo often, we feel guilty for enjoying dessert. Ernestine Ulmer said, “Life is short, eat dessert first,” and I think she was on to something. There is something so magical about a warm cookie or the perfect piece of candy. The child in all of us deserves to be indulged every once in a while, and I am here to tell you, it’s okay to sneak an occasional sweet! So enjoy, consciously enjoy, your next dessert, because Ulmer is right, life is just too short to skip dessert.

WRITTEN BY: ERIN ROSE BELAIR AT WWW.ROSEBLACQUE.COM PHOTOGRAPHY BY: JENAVIEVE BELAIR AT WWW.JENAVIEVEBELAIR.COM

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3100 EAST COAST HIGHWAY CORONA DEL MAR, CA 949-675-3910 | WWW.BCANDY.COM B Candy is a delight. It looks like someone crawled into the mind of a seven-year-old on a sugar high, and I love it! This spot tickled some childhood fantasies of mine, and I was literally the kid in the candy store.

Launched in 2010, during the holiday season, Brandy Valdez began with just a cart in Fashion Island and her business has been growing ever since. Her new location on PCH in Corona Del Mar is a dream come true for her. The space is big and beautiful and filled literally to the ceilings with candy and creative gifts.

The store’s far wall hosts bulk candy that is weighed by the ounce so you can mix and match the Swedish fish with bubble gum and go crazy! They also have classic sodas, homemade ice cream (including three non-dairy flavors) and home-made cupcakes and cookies.

But B Candy is not just candy. Brandy has done a remarkable job of filling her store with incredibly creative inventory, like the popular bacon toothpaste, the gummy bear nightlights for which you will never get bored and more. She is constantly changing her products throughout the year, so you can come in anytime and always find something new.

Some of the most popular selling treats are the one-pound Reese's Peanut Butter Cups, the three-pound gummy worm, and my personal favorite, the chocolate-covered gummy bears. I also got the chance to hang out at the ice cream counter and enjoy a serving of dairy-free mango ice cream that will keep me coming back for as long as they’ll let me.

B Candy is a gem among the dull and dreary. It is a call to excellence and the answer to your sweet tooth.

17431 BROOKHURST ST. | FOUNTAIN VALLEY, CA. 714-968-9169 | WWW.SENSITIVESWEETS.COM Melanie Holman, owner and baker at Sensitive Sweets in Fountain Valley, opened her doors two years ago. This allergy friendly bakery was inspired by her youngest son Bradley who has life threatening food allergies and cannot eat gluten, dairy, soy, eggs or nuts. The Bakery is her answer, so no one with allergies must ever go another birthday without a cake.

Sensitive Sweets offers breads, cookies, cupcakes and cakes that are dairy-free, eggfree, gluten-free, nut-free and soy-free. They are all baked in an allergy safe environment so anyone can come in and enjoy their treats. “Several tears have been shed by those who literally had not had a cupcake before,” said Melanie. The treats are not only for those with restrictions either, because the rest of us will never know what’s missing.

These treats are moist, tasty and creative.

Every recipe was designed by Melanie and tested by her loving husband until she got them just right. The staff constantly works to come up with new creative items and flavors to keep everything fun and interesting for their loyal customers. They take customer orders for cakes and truly go above and beyond: elaborate, colorful, beautiful, and most of all, delicious.

During the holidays, Sensitive Sweets comes out with classics like pumpkin pie and ginger bread houses, peppermint brownies and apple cobbler. Oh my! Everything is made from scratch, using high-quality, gluten-free ingredients, including millet, tapioca, potato, sorghum and rice flours.

It is truly amazing that this place exists. It is the answer to anyone’s prayers with allergies and dietary restrictions. You will never again have to go through a birthday without a cupcake or cookie.

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2937 BRISTOL STREET, SUITE D100-A | COSTA MESA, CA 17941 SKY PARK CIRCLE, SUITE E | IRVINE, CA 949-852-4609 | WWW.BLACKMARKETBAKERY.COM Rachel Klemek, baker/ owner/ visionary behind Blackmarket Bakery, met me one fall day in what would soon be their newest location at the Camp in Costa Mesa. The ovens were being installed, the light fixtures on their way, the signs in the mail, and there we stood on the cusp of greatness.

Blackmarket Bakery opened their first location eight years ago at Sky Park Circle in Irvine where they began dreaming up recipes and selling their goods wholesale to home-town favorites like Kean Coffee. The public fell in love, and Rachel is answering the call with her first retail space … and what a space it is!

The high ceilings, big windows and stainless steel accents make this the most beautiful bakery I have ever seen. But it isn’t all for show, not just a nice package, the product coming out of that kitchen is pure perfection.

The name Blackmarket Bakery comes from World War Two, a time when Rachel’s grandmothers were bakers and there were certain goods they couldn’t get, like flour, sugar and eggs … unless you bought them on the Blackmarket. It is also a nod to the fact that most of Blackmarket’s recipes contain these, and only these, simple ingredients. Just read the labels. You will find that you’ll be able to pronounce everything while recognizing familiar products which you probably already use in your own home. Rachel’s goods are classic, clean, and most of all, delicious.

Blackmarket Bakery’s first retail store will feature cookies, pastries, tarts and home-made breads sold alongside Kean drip coffee. There will also be a selection of jams, chocolates and fine mustards. I am particularly excited for their drop cookie sandwiches filled with Han’s Homemade vanilla ice cream and dressed with toppings like bananas and caramel syrups. There will be a much coveted savory item on their menu, too: pressed sandwiches on home-made bread and toasted, including their famous PB&J and grilled cheese. The list of treats is endless, and I intend on trying every single one of them.

The world has a wonderful way of bringing things full circle. Rachel first started baking after her children were born.

She began experimenting with homemade breads. Years and years later, it was the desire to get back to bread that prompted her to open up the retail space at The Camp. The Irvine location simply wasn’t big enough. Now here she is breaking bread, if you will, for all of us to enjoy.

200 SOUTH COAST HIGHWAY | LAGUNA BEACH, CA 949-494-4462 34513 GOLDEN LANTERN STREET | DANA POINT, CA 949-493-4135 WWW.THECHOCOLATESOLDIER.COM I have dreamt my whole life of being a chocolatier. Even the name sounds grand and noble. It is a profession that inspires deep awe and reverence within me. Needless to say, when I wandered into The Chocolate Soldier in Laguna Beach and met owner and chocolatier Detra Francis, I was a little star struck.

This wonderful woman has made a life of making chocolate. I don’t think anyone but maybe Santa Claus himself brings more joy to people. Detra opened the Laguna Beach location in 2006, and her Dana Point location has been open for 25 years. Detra is proud of her product, as she should be, and won The Best of OC from OC Weekly for her toffee. Cheers to that!

Detra and her staff make all of their treats in-house, melting down the chocolate by the pound from Guittard Chocolate in San Francisco, a third generation company.

She designs all of their treats and is constantly coming up with new pieces to share. She keeps the old classics around, too. I asked her what she sells the most of, and she said, “Turtles, truffles and toffee, of course!” Some items change seasonally and there is always something fun for the holidays, waiting in the display case.

I had the pleasure of sampling one of Detra’s most popular creations: the melt-away. This is a chocolate blend of melty goodness that comes in flavors like mocha, raspberry, butterscotch, black satin and more. The chocolate is velvety smooth and literally does melt in your mouth.

These are some of Detra’s favorites, too. “Believe me … in the last 30 years, I’ve tried a lot of chocolate.” Lucky you, Detra, and lucky us that you’ve chosen to share your chocolate finds in Orange County!

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270 E. 17TH STREET | COSTA MESA, CA 949-887-2910 | WWW.SIDECARDOUGHNUTS.COM There was a buzz in Costa Mesa last fall. I am sure you heard it. Magical doughnuts were being made (sometimes they were even free), as Sidecar Doughnuts opened their test kitchen and gave away samples every Saturday throughout the winter. This proved to be a genius tactic, because when they open their doors this month, there will already be a cult-like following, waiting for Sidecar specials like the maple bacon, Samoa, huckleberry and lavender.

Sidecar is a specialty doughnut shop dedicated to the craft of hand-made and creative doughnuts. Everything is made from scratch, no bag mixes, and they are using only high-quality ingredients like Strauss dairy and cage-free eggs. “We really feel it makes a difference in the way you feel after eating them,” said owner Sumter Pendergrast.

Sidecar will also be offering egg and sausage breakfast sandwiches made on fresh bread and are the first to bring Stumptown Coffee to Orange County. In addition to their endlessly creative menu of sweets, there are a few savory items, too – one of which is the Monte Crisco, filled with ham and Gruyere cheese. They are dedicated to creating the most innovative flavors available and changing everyone’s mind about what a doughnut shop should be.

Sidecar’s interior is inspired by Stumptown's old world feel, and it harkens back to a time when people made things by scratch, just like their doughnuts.

Also, be sure to keep a look out in the near future for Sidecar’s delivery van – a 1959 Harvester Metro Van they refurbished with drawers in the back to fill with doughnuts. All doughnuts will be cooked on location and loaded into the truck for deliveries and sales outside your local business, a fun and multi-purposed add-on to their already innovative business.

SWEET TOOTH

I, for one, am tickled pink by the idea of handcrafted doughnuts accompanied by a piping hot cup of Stumptown coffee. I will most certainly be making Sidecar a new tradition in 2013, in my home.

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Stylist & MakeUp: V. Taglione | Hair: Lauren Parsons | Photographer: Dave Quinn | Model: Liz Sterling

Gorgeous (gor’-jes)

1. The quality of being brilliant, magnificent, attractive, beautiful, dazzling, & lovely.

2. Being all of the above, all the time, Everyday...

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WE CAN

DISH IT OUT ORANGE COUNTY CHEFS SHARE THEIR POTLUCK PICKS FOR WINTER

WRITTEN BY: KRISTAL DOCTER | PHOTOGRAPHY BY: RALPH PALUMBO AT WWW.RALPHPALUMBO.COM

E

ver wonder what an acclaimed chef might bring to a potluck at your place? We do! So, we decided to make your dinner party fantasies come true by giving you the gift of a few cherished recipes from five of Orange County’s best chefs. This season, impress your guests (or football buddies or book clubbers) with recipes revealed by these culinary powerhouses: the Segerstrom Center for the Performing Art’s burgeoning culinary visionary and former sponsored skateboarder Ross Pangilinan, Orange County food scene pioneer Diego Velasco, French fare

PHOTOGRAPHED AT FIXTURE’S LIVING South Coast Collection 3303 Hyland Ave, Suite D, Costa Mesa, CA 949-429-0800 | www.fixturesliving.com

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authority Yvon Goetz, a Masaharu Morimoto-mentored chef, Greg Harrison, and finally, family man and comfort food connoisseur Chef Greg Daniels of Orange County’s favorite Gastropub, Haven. Each of the chefs showcased their potluck pick in Costa Mesa’s stunning Fixtures Living, a dynamic retail showroom of designer home furnishings and posh appliances. Inside these gourmet kitchens, these five chefs demonstrated why their culinary prowess has earned them a place in the celeb chef spotlight.

CHEF Greg Daniels Haven Gastropub, www.havengastropub.com CULINARY CREDENTIALS I’ve been cooking since I was a kid – always getting my hands into something in the kitchen. I started in the profession about eight years ago when I enrolled in culinary school. I had worked as a bartender and knew that I wanted to stay in the industry. I love the kitchen, and I love every aspect of the industry. It’s given me an outlet for my creative side and a chance to share my love for food with the guests in our restaurants.

TOP THREE PROUDEST CHEF MOMENTS 1.

2.

3.

Opening Haven Gastropub in Orange – this was obviously a huge part of my journey: my first chef position and we were busy from day one. I tattooed the logo on my arm a few weeks after we opened, even before I was a partner in the business. I was, and still am, very proud of this restaurant.

Seeing other chefs hang out at Haven. As chefs, we’re usually very particular about where we spend our time and what we choose to eat. Having chefs who cook food that I enjoy eating and admire as people is a testament to what we set out to do: open a place that we all want to hang out at even when we’re not working.

Making my family proud. Hearing the words “I’m proud of you” is priceless. Those moments will forever be mine.

COOKING STYLE | INFLUENCES Classic comfort food, refined – essentially, I make food I want to eat. I also think it’s very important that each plate that comes out of our kitchen is beautifully presented, whether its Mac n’ Cheese or a grass-fed New York steak – people eat with their eyes first. I’ve also learned a lot from spending time at other amazing restaurants in the U.S. and abroad, I’ve been influenced by some of the greatest chefs in the world in one way or another.

SECRET FACTOID If patrons don’t know something about me, there’s probably a reason for that, and I intend to keep it that way.

FAVORITE COOKING TOOL The Shun Gokujo Boning and Fillet knife. It’s a magic knife that makes me look much more skilled than I am. A sharp knife along with an individual trained to use it can go a long way. This knife is one that I use to do precise butchering work for tasks like deboning a pig’s head or filleting a salmon.

WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE …

Spending time with my daughter – she keeps me very busy outside of work. I spend just about every moment I have with her and my wife. I love to eat out, and I take my daughter with me. Before she turned one, she had been to three different Michelin starred restaurants. My life revolves around food and family – whatever I can fit within those parameters is what I spend my time doing.

Winter Party Dish Pick

Haven’s Pumpkin Gratin Perfect side-dish for a Family get-together

INGREDIENTS

3 sugar pumpkins (small pie pumpkins about 8 in diameter) 2 Cups Grana Padano cheese (finely grated, divided)

3 Cups heavy whipping cream (divided) Kosher salt to taste (approximately 3 Tbsp, divided)

INSTRUCTIONS 1.

2.

3.

4.

5.

6.

7.

Wash pumpkins in cold water.

Cut pumpkins in half, lengthwise, to create a flat surface; remove rind with a heavy-duty peeler or sharp knife. Use a spoon to scoop out the seeds and fibers.

Cut crosswise into 1/8-in thick slices, using a mandolin or sharp knife.

Preheat oven to 425°. Layer the slices, overlapping slightly, in a 9-by-13-inch baking dish or 10-inch round baking dish to make one layer.

Top with about a third of the cream, cheese and salt. Repeat, making two or three more layers, topping each with cream, cheese and salt. Be sure to leave at least � inch of space empty at the top of the dish so that the cream won’t boil over.

Bake in the middle of the preheated oven for 15 to 20 minutes or until you can easily pierce the gratin with a paring knife.

Serve alongside a wintertime family meal. Serves 10-12 people.

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CHEF Ross Pangilinan Leatherby’s Café Rouge, www.patinagroup.com CULINARY CREDENTIALS I’ve been cooking for 11 years. My interest started when I was a kid, watching cooking shows like the Frugal Gourmet. Growing up, my grandparents lived with us, so they always made traditional Filipino food. My dad would also take us out to all kinds of different restaurants.

My parents made it possible for me to go to culinary school and later work in France.

TOP THREE PROUDEST CHEF MOMENTS 1.

2.

3.

Being recognized as one of Zagat’s: 30 Under 30: LA’s Hottest Up-and-Comers in 2012.

Putting together the team I currently have at Leatherby’s Café Rouge as well as all of the services and events we have been able to do together. Without a good team, nothing would be possible.

Being included by this magazine as one of the top five chefs in Orange County.

COOKING STYLE | INFLUENCES My cooking style is eclectic. I like to cook and create food from everywhere. I try to keep my food clean, simple and not overly complicated. All the chefs I have worked for and all of the traveling I have done influence my cooking style.

SECRET FACTOID I grew up skateboarding and had three sponsors: Liberty Board Shop in Brea, Sketchers Shoes and Ambiguous Clothes. Skateboarding used to be my life until my junior year of high school when throwing myself down a set of stairs on my skateboard started to seem like a bad idea. So, I signed up for culinary school, and now I am the Executive Chef at Leatherby’s and am married with a daughter on the way. I also like to play golf, and I am a big Tennessee Titans fan.

FAVORITE COOKING TOOL My fish spatula. I have had it since culinary school, and it has been everywhere with me. I’ve used it on some great pieces of fish.

And it’s still my favorite tool even after I dropped a piece of fish on the floor with it when I was cooking in France, and the chef de partie called me some not-so-nice French names.

WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE …

Spending time with my wife, friends and family in La Mirada. We like to go out to eat and just enjoy life.

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Winter Party Dish Pick

Roasted Butternut Squash Agnolotti with Black Truffle Parmesan Sauce Perfect for a Birthday Dinner

FILLING INGREDIENTS

2 large butternut squash 2 oz butter cubes

1 Tbsp mascarpone

THE RA LUNCH TIME QUICKIE

INSTRUCTIONS 1.

2.

3.

4.

5.

6.

Cut squash in half, lengthwise and discard seeds.

Pierce squash with knife in several places, and season with salt and pepper.

Place butter cubes on top of squash.

Bake in 350° oven for 45 minutes to one hour, or until tender. (if squash gets dark, add foil on top to finish cooking) Spoon squash out of skin and pulse in food processor. Add mascarpone and season.

Place filling in piping bag with � inch tip (or cut a Ziploc bag).

PASTA DOUGH

MIN

INGREDIENTS

10-12 egg yolks 1 oz white wine 1 oz olive oil

Pinch of salt 2 Cups “00” flour (or AP flour) Water (as needed)

INSTRUCTIONS 1.

Add flour, salt, olive oil and white wine in a KitchenAid® stand mixer with hook attachment.

2. Add 10 yolks and mix on low for five minutes, scraping the sides as needed.

3. Check consistency, should be soft. Add the other yolks and water if dough is firm or dry.

4. Let rest for 20 minutes in refrigerator.

5. Using a pasta machine, sheet the pasta thin enough so that you can barely see through it but it does not tear or break. Cut sheets into 12-15-inch lengths for Agnolotti assembly.

6. Dust in flour so pasta does not stick. Set aside.

7. Place pasta sheet in front of you on cutting board from right to left.

8. Pipe filling from right to left, leaving one inch from the bottom.

9. Fold bottom of pasta over filling and press on the other side to seal (should look like a tube).

10. Using thumbs and index finger, pinch pasta and filling every inch of “tube” to make pockets.

11. Using a pasta cutter, cut � inch above the filling “tube.”

12. Use the cutter to cut between filling pockets.

13. Pinch each side of Agnolotti to seal in filling and to shape.

14. Set Agnolotti on semolina or flour and set aside. (can make ahead of time and freeze)

In a hurry for lunch? We can relate. Between getting to a lunch spot and waiting for your food, that usually doesn’t leave much time to enjoy it.

With a Lunch Time Quickie we do all the rushing so you don’t have to. Just drop in for lunch, say you’re here for a Lunch Time Quickie, and we’ll take care of you licketysplit. All you have to do is sit down and enjoy without the worry of a delay in service.

Plus, as a bonus, you’ll get free parking validation for up to two hours*—just in case you decide to linger.

PARMESAN SAUCE INGREDIENTS

1 Cup white wine 2 Cups chicken stock or water 1 lb parmesan rind (cut in pieces)

EXPRESS LUNCH MON.–FRI. • 11AM–3PM

Salt and pepper 1 lb butter (cubed) ½ Tbsp black truffle oil (optional)

Don’t let limited time limit your lunch choices. Make the most of your lunch time with a Lunch Time Quickie.

INSTRUCTIONS 1.

2.

3.

4.

In sauce pot, add wine, chicken stock or water, parmesan rind, salt and pepper, and simmer for 30 minutes.

Let sit for another 30 minutes with no heat.

Strain liquid and discard parmesan rind.

Add parmesan liquid to sauce pot and whisk in butter cubes one by one over low heat until emulsified.

GARNISH INGREDIENTS

Fried Brussels sprout petals (take leaves off Brussels sprouts, and deep fry)

1 pomegranate (seeded)

MENTION THE LUNCH TIME QUICKIE AND GET: IN & OUT FOR LUNCH IN 45 MINUTES OR LESS FREE PARKING VALIDATION FOR UP TO TWO HOURS* SELECTIONS FROM THE LUNCH SECTION OF OUR MENU

PLATING INSTRUCTIONS 1.

2.

3.

4.

5.

Cook pasta in salted boiling water for four minutes and stir once so they do not stick together.

Add pasta to parmesan sauce and let pasta absorb liquid over high heat.

Once sauce is reduced to proper consistency and pasta is nicely coated, turn off heat.

Add grated parmesan.

Garnish with pomegranate seeds and fried Brussels sprout petals.

*At The Strand Parking Structure (Enter off 6th Street) Promotion expires 3/31/13

HUNTINGTON BEACH • THE STRAND 714.536.6390 • RASUSHI.COM

CHEF Yvon Goetz The Winery Restaurant & Wine Bar, www.thewineryrestaurant.net CULINARY CREDENTIALS I’ve been cooking for about a quarter of a century! My family initiated me into the culinary world. It was mostly my grandparents. Everything was always home-grown and home-made. Talk about true farm-to-table.

TOP THREE PROUDEST CHEF MOMENTS 1.

2.

3.

The very first tasting menu I did for my family. I was fresh out of school and thought I knew how to cook!

Being awarded the prestigious AAA 5 Diamond Awards while at the Dining Room at the Ritz-Carlton, Laguna Niguel.

Being honored three times in the past eight years as “Chef of the Year” by the Southern CA Restaurant Writers Association, Orange County Business Journal and the inaugural Golden Foodie Awards.

COOKING STYLE | INFLUENCES Seasonal, fresh and mostly organic ingredients. It’s creative, tasty and sustainable – all with a French touch. Voila!

SECRET FACTOID I have qualified for and participated in the famous Boston Marathon. I’ve also been part of seven LA Marathons and the Long Beach Marathon as well as many half marathons.

My daughter Mikaela ran two LA Marathons with me when she was 12 and 13 years old.

You can find me running daily in the Back Bay!

FAVORITE COOKING TOOL My Tourne Knife. It’s a knife in a half-moon shape that I use a lot for doing, of course, Tourne vegetables but plenty other jobs, too, like cutting decorative garnishes, peeling soft fruits and cleaning delicate wild mushrooms.

WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE …

Running, spending time with my daughters, traveling when possible, R&D for other restaurants and watching soccer and football.

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Winter Party Dish Pick

Zinfandel Braised Beef Short ribs with Carrot Pearl Couscous & Roasted Asparagus Perfect for a Sunday Supper

SHORT RIBS INGREDIENTS

4 1-lb short ribs (bone-in) 1 bottle Rosenblum “Annette’s Vineyard” Zinfandel 1 qt veal stock 2 tsp vegetable oil 1 Cup flour 1 Tbsp tomato paste 1 Cup carrots (peeled and diced)

¼ Cup Leek (diced) 1 Cup onion (peeled and diced) 2 stalks celery (diced) 5 cloves of garlic (crushed) 1 tsp black peppercorn (crushed) 1 bunch fresh thyme 1 bay leaf

INSTRUCTIONS 1.

2.

Debone the short ribs and save four bones.

Wrap each short rib around one of the bone and tie with a piece of butcher string.

3. Season well with salt and pepper and dust with flour, shaking off the excess.

4. In a medium-size pot, sear the short ribs in the vegetable oil until golden brown.

5. Remove the ribs and set aside.

6. Sauté the onion, carrot, celery and garlic in the remaining oil for about four minutes.

7. Add the tomato paste and cook for two more minutes. Pour the red wine over the vegetables and reduce by 2/3.

8. Add the veal stock to the vegetable mixture and place the meat in the pot, making sure the meat is covered with the stock and bring to a quick boil.

9. Add the black peppercorn, bay leaf and fresh thyme. Cover with a lid or sheet of foil.

10. Cook in a 300° oven for about two and a half hours or until very tender.

11. When cooked, remove the meat from the stock, strain the stock in a fine mesh strainer and reduce until the consistency is syrupy. Set aside.

PEARL COUSCOUS AND GARNISH INGREDIENTS

1 Cup Pearl (Israeli) couscous (can be found in well-stocked grocers or specialty food stores) ½ Cup onion (chopped) 2 garlic cloves (chopped) ½ Cup white wine

1 Cup carrot juice 1 oz butter 1 tsp chives (chopped) Salt and pepper 20 green asparagus (blanched) 4 slices prosciutto (or bacon) slices

INSTRUCTIONS 1.

2.

Heat 1 Tbsp olive oil in medium sauce pot over medium heat.

Sweat the finely chopped onions and garlic for one minute, and add the couscous, stirring occasionally for three minutes.

3. Add the carrot juice, salt and pepper and simmer until liquid is absorbed and couscous is still al dente, about 10 minutes.

4. Remove from the heat and add the butter and chopped chives.

5. For the asparagus, quickly blanch in salted boiling water for 30 seconds. Cool down in iced water.

6. Wrap five asparagus in a prosciutto slice, place on a baking tray, drizzle with olive oil, salt and pepper, and bake in a 350° oven for five minutes.

7. Arrange the couscous onto the center of the plate, remove the string from the short rib, and place on top.

8. Pour some of the hot sauce over it making sure to cover the meat well.

9. Lean the asparagus wrapped in prosciutto against the ribs and finish the presentation with a sprig of thyme.

10. Bon Appétit!

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CHEF Diego Velasco CHEF, CO-FOUNDER AND CFO OF THE MEMPHIS GROUP, www.memphiscafe.com

CULINARY CREDENTIALS My first job in a professional kitchen was in the 90s at Nordstrom Café.

My mom wanted me to get my MBA, so I worked hard and did really well in business and computer science classes. I even won the Bank of America Award for Business upon graduation. However, having spent so much time as a kid in my grandmother’s kitchen and having the opportunity to experience the birth of the LA food scene in the late 80s, I knew my passion was cooking.

I started seeking out restaurants to work in as well as culinary schools to attend, and then I co-founded the Memphis Group.

TOP THREE PROUDEST CHEF MOMENTS 1.

2.

3.

1) Graduating culinary school. I attended the California Culinary Academy in San Francisco. It was a grueling schedule with eight hours of class a day as well as six to eight hours of work to support myself. I eventually pulled through, and graduation was a blast. My grandparents, who helped put me through the Academy, attended too.

2) In August 1995, my business partner Dan Bradley and I opened Memphis Café. I was 23 years old. Having the opportunity to realize a dream so quickly was truly a blessing. Hard work and a lot of support was essential to that … as well as being young and fearless.

Opening Memphis at the Santora in 2002 is also a tie for second proudest chef moment.

3) Being part of the first annual LA Food and Wine event. The inaugural event, hosted by Wolfgang Puck, took place in 2011. I got to share the red carpet with some fantastically talented chefs and restaurateurs in the LA food world. Running into mentors and chefs I once worked with in San Francisco was really cool … and so was sharing a food booth with Patina’s Joachim Splichal.

COOKING STYLE | INFLUENCES My style is homey, comforting, soulful. A lot of care goes into developing the flavors, taking my time and not being overcomplicated. I think the home-style aspect comes from cooking with my grandmother for so long and from a very early age. Another influence was this rock band I met when I just

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started my career. They were from the New Orleans area, and I had the pleasure of living in their touring trailer for about a year when they were in Southern California playing gigs. That was my first experience with true, Southern, Cajun and Creole cooking. They spurred me to explore Regional American Cuisine and the immigrant cooking that influenced those regions.

It eventually became the style that inspired Memphis Café.

SECRET FACTOID I’ve been playing the drums since I was a little kid. I remember getting my first kit at age six or seven, and I have had a drum kit on hand ever since. I currently have two, including a maple-finished, seven-piece Ludwig kit. I have also started taking my drumming a little more seriously in the past few years, and I meet with an instructor/mentor once a week. I’m also trying to pick up the guitar. Music is my second love behind cooking.

FAVORITE COOKING TOOL The wooden spoon. It’s rustic, old school, kind of soulful in and of itself. I like the way it doesn’t scrape against pots like metal utensils. It glides, food sticks to it. Whether you’re stirring a pot of beans, deglazing a pan or finishing a risotto, it is a pretty sexy tool … and you can lick it, because it’s not too hot on your tongue.

WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE …

Enjoying downtime with the family at our home.

Family and friends are very important to me. I run my daughters around to Indian Princess Meetings, roller skating, tap, gymnastics and horseback riding. Of course it’s hard for me to stay out of my home kitchen when I am at home, so we entertain a lot. I’m also really into crossword puzzles, and we visit the bay area quite a bit for 49ers home games.

Cured Salmon

Winter Party Dish Pick

Perfect for every event, dependent on your application choice For a Swanky Cocktail Reception: Make traditional buckwheat pancakes (blini) or pancakes made with blue corn meal and a touch of honey, drape with thinly sliced smoked salmon, dot with crème fraiche, and sprinkle with fresh chives and caviar.

For a Brunch Buffet: Slice the smoked salmon thinly and place on a platter with thinly sliced tomatoes, Bibb lettuce or watercress, capers, shaved red onion and cream cheese. Add a basket of freshly toasted mini bagels.

OR thinly slice, then chop, smoked salmon and fold into omelets. Add fresh herbs such as dill, parsley or thyme, and add some goat cheese when the omelet is set before folding and plating.

For a Super Bowl Party: Fold salmon between large flour tortillas with a smear of cream cheese, pepper jack cheese and some roasted poblano chiles for a quesadilla. Griddle, then, cut into wedges, add salsa or guacamole on top.

OR brush a cooked flatbread with pesto, dot with fresh mozzarella and/or goat cheese. Top with halved cherry tomatoes. Lay smoked salmon over the top and gently heat in the oven. Remove and add capers, dressed arugula and drizzle with sour cream and chives.

As a Gift: Wrap a one-pound section of the cured/smoked salmon in plastic wrap. Re-wrap the salmon in butcher paper. Tie into a package with twine or butcher string. Add decorations, bows or personalized stamps.

FISH INGREDIENTS

1 2-3 lb. fresh, sustainably-farmed or wild salmon filet, pin bones out, skin on

DRY CURE INGREDIENTS

1 ½ Cup Kosher salt ¾ Cup granulated sugar ¼ Cup packed brown sugar 2 Tbsp fresh white pepper (ground) 1 Tbsp fennel seeds (toasted & ground)

2 Tbsp lemon zest (grated or chopped) 1 tsp pink salt-sodium nitrite, which can be found in specialty food stores (only if smoking)

GARNISH INGREDIENTS

3 Tbsp dill if curing and not smoking (chopped) INSTRUCTIONS 1.

Combine all the dry cure ingredients, including the pink salt if smoking, in a large bowl and mix well.

2.

In a shallow dish just large enough to fit the filet, add half of the cure mix in an even layer. Place the salmon on top, skin-side down. If the salmon is too big for the dish, cut a section off the tail, so it fits comfortably.

3.

Pour the remaining cure mix on top of the salmon filet and distribute so that the fish is completely covered on top and on the sides.

4.

Drape plastic wrap over the fish to completely cover. Place a smaller dish over the plastic wrap and weigh it down with soup cans. Refrigerate for 48 hours. As moisture is pulled out of the fish, the dry cure will turn into a wet brine.

5.

Unwrap and check the salmon by gently pressing at its thickest part. It should feel firm to the touch without much give. If it still feels raw, rewrap and leave on the cure for another day, flesh-side down.

6.

When cured, remove fish, discard brine and rinse the filet under cold water.

7.

Pat the salmon dry with paper towels and place on a rack over a sheet pan, and if you don’t intend to smoke it, scatter the chopped dill over the filet and place in the fridge, uncovered overnight. After it has dried overnight, it’s ready to be wrapped or used.

8.

For smoking, skip the dill portion of the recipe and allow the fish to dry overnight, uncovered, and the next day, it will be ready to smoke. I recommend using hickory or fruitwoods such as apple or cherry to smoke. Never let the smoke chamber get higher than 80-90°. This should be a cold smoke.

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CHEF Greg Harrison Five Crowns and Side Door, members of the Lawry’s family of restaurants, www.lawrysonline.com/five-crowns CULINARY CREDENTIALS I’ve been cooking for 12 years. It was a random career choice. I went to Le Cordon Bleu on a whim, and it turns out that it was the right choice.

TOP THREE PROUDEST CHEF MOMENTS 1.

2.

3.

Surrounding myself with professionals by carefully picking where I worked.

Getting my first Executive Chef gig at Five Crowns.

Working with Iron Chef Masaharu Morimoto.

COOKING STYLE | INFLUENCES My style is contemporary because of my studies and influences from Michael Mina, Fabio Trabocchi and Chef Morimoto. The sous chefs at all of those kitchens were the ones who taught me motivation and how to work hard in the trenches.

SECRET FACTOID I studied Krav Maga, the Israeli combat martial art, for two years and will be starting my studies again this month.

FAVORITE COOKING TOOL Spoons! I have a collection that has great sentimental value. Those spoons get used hundreds of times a day to make sure that everything heading out of my kitchen tastes great.

WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE …

Hanging out with my wife and my dog (in the four hours a day that I’m not in the kitchen!)

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Winter Party Dish Pick

Tempura Farmer’s Market Veg with Ponzu Beef Au Jus Perfect for Super Bowl Sunday with micro-brewed beer

MARKET VEGGIES INGREDIENTS

1 bunch broccolini 12 green beans 1 Delicata squash (1/3 slices, raw)

1 bunch maitake mushrooms (raw) 1 bunch carrots

INSTRUCTIONS 1.

2.

In a large pot of salted boiling water, blanch the broccolini, green beans and carrots until just before they become fork-tender.

Remove from boiling water and ice the vegetables.

PONZU BEEF AU JUS INGREDIENTS

2 Cups stock (beef, chicken, OR vegetable) 1 Tbsp Worcestershire sauce

½ freshly squeezed lime Soy sauce (for taste)

INSTRUCTIONS 1.

2.

3.

Bring stock to a boil, and shut off.

Add remaining ingredients and season with soy sauce until reaching desired taste.

Pour into ramekin, keep warm.

TEMPURA INGREDIENTS

1 Cup all purpose flour ½ Cup cornstarch ¼ oz sugar

1 ½ tsp baking powder 1-1/2 Cups carbonated soda

INSTRUCTIONS 1.

2.

3.

4.

5.

6.

7.

8.

Rooted in Love Weddings & Events info@rootedinloveweddings.com www.rootedinloveweddings.com 714.329.2982

Combine all dry ingredients in a small mixing bowl.

Whisk in carbonated soda until slightly thin batter forms.

Keep cold.

Add 2 quarts of vegetable oil to a large pot with handles.

Temperature should be regulated at 350° with a candy thermometer.

Dredge all veggies lightly into all purpose flour.

With tongs, submerge each vegetable in the Tempura batter, and gradually place each vegetable (one at a time) into the heated oil, being careful not to crowd the pot.

Lightly fry the veggies until golden brown, and remove from the oil. Place on paper towels and immediately season with salt.

Serve the hot vegetables with warm Ponzu broth and enjoy.

DRINK

Lynne Campbell Dishes On Wine, Proposals And Locals INTERVIEW BY: ERIK HALE | PHOTOGRAPHY BY: ANDREW ABAJIAN

T

here are “Quiet Women” everywhere. Allow me to expand: Quiet (or Silent) Women pubs are extremely common throughout England.

These pub names are literary references to a character named Judith in a 15th Century tome called “The Sherborne Missal” who lost her head by sword because of her religious beliefs. The Quiet Woman (QW) in Corona Del Mar, opened by a G.I. in 1965 who had spent time during World War II in just such a named establishment, reflects some of those memories and local lore.

The Quiet Woman’s headless woman logo is as recognizable as the pub is to patrons worldwide. Most might be surprised to find a vast selection of wine, a long tenured and knowledgeable staff and gourmet cuisine behind the brick facade of this pub, a staple of local coastal culture.

This four-decade-old restaurant has seen so much life pass through its walls: lost (and found) babies, marriage proposals and countless anniversaries. We were given the opportunity to sit down with Lynne Campbell (the owner since 1989) to discuss history, wine and live music.

Thankfully, she wasn’t silent.

Q: If these walls could talk, what would they say about the sights that they’ve seen?

LYNNE CAMPBELL: A lot of people met their mates at the QW and some are still married! Two stories come to mind. Eric was a regular who wanted to propose over dinner at the QW and asked for our help. He gave us the engagement ring, and we placed it with the raspberries on top of the vanilla ice cream on a chocolate raven with “Will you marry me” written in chocolate around the rim of the plate. Delores said yes!

Q: I love that. With the restaurant being four decades old, do you get the chance to meet and serve generation after generation of some of the local families?

LC: There is a couple in their 60s now who lived on Marguerite and frequented the QW when they dated. They got married and still came in but not quite as much, and then they had a baby and introduced her to the QW. One night, they came in with a sleeping baby in a car seat. The car seat went underneath Booth 107; the couple enjoyed their dinner and went home. We seated the booth again and a few minutes later the couple on Booth 107 found a sleeping baby under their table just about the time the frantic parents burst through the door looking for their forgotten bundle! The baby is all grown up, comes into the QW herself and is the one who told me the story.

Q: There are some wonderful pieces of art hanging on the walls. Can you tell me about some of your favorites?

LC: One of my favorites is Adrian Deckbar’s piece with the woman in cocktail attire passed out on the stairs. Sean and I were in New Orleans with another couple who were QW regulars. We walked past a gallery window at night and saw that piece. We all liked it and went back the next day. Turns out, it was Adrian Deckbar’s first show and our friend purchased the piece and hung it in his home office. His wife did not share our appreciation of the piece and when she became pregnant and the home office became the nursery, he asked if we would hang it in the

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restaurant so he could at least enjoy it there. We agreed, and the QW became its home. When they divorced, we purchased the piece and gave it a permanent home.

Q: What is something that even some of your most valued regulars might not know about the QW? LC: There is a painting called “Old Regulars,” which was commissioned by a number of QW regulars in the 70s and pictures them in salon garb in a bar reminiscent of the QW. They are older now, and on the sad occasion that one of the regulars in the painting passes away, they hold a little wake in front of the painting and raise a glass.

Q: As our drink expert, I would love to hear your opinion on which wine in the QW selection is your favorite right now.

LC: My favorite wine right now is Petit Batard, which we are pouring by the glass for $15 or $60 for a bottle. It is the “illegitimate child” or little bastard of Xtant, the California Cult wine. I love it first, because it is such an easy to drink, well balanced blend of everything that is great about California wine. It is sourced from vineyards ranging from the valley fruit of St Helena and Rutherford to the hillsides of Napa, so it is a bit of the best of everything.

Q: How do you decide which wines to carry at the QW? LC: I taste a lot of wines and buy what I like. The wines all have to meet a set of criteria regardless of whether it is destined as a house pour for $9 a glass or a $250 cellar selection. Every wine I buy has to be varietally correct, balanced and delicious enough to make you want a second sip.

Q: My favorite item at the QW is the house salad, served on a Lazy Susan.

What is your most popular dish?

LC: Our most popular menu item is probably the Rack of Lamb. It is Colorado, grass-fed lamb, and it is one of the best things you’ll ever eat.

Try it with the Petit Batard.

Q: Why should someone stop by aside from the food and wine?

LC: The QW has music Tuesday through Saturday nights. Tuesdays we have Ry Bradley, a great country pop band. Wednesdays we have Bruce, Steve and KK playing classic rock and roll. Thursday through Saturday is XXX, a four piece band with Rene, a fabulous vocalist, playing contemporary pop, some rock, a bit of blues – eclectic excitement.

Q: Where do you like to eat lunch locally when you are not at the QW? LC: I end up wherever my kids drag me, and lately that is Café R & D. Q: What has been the most important key to your long-lived success? Is it the locals?

LC: The local community is everything to the QW. Except for LOCALE (and COAST Magazine when Jim and Nikki owned it), the QW has never advertised. Our business is 99 percent local, repeat guests – and we love it that way!

Q: Last year, we noticed the opening of the Little Woman. Why did you create an additional concept?

LC: Three reasons. Delicious food and fast food seemed to be mutually exclusive and I decided they didn’t need to be. Secondly, I wanted a venue to experiment in – macaroons are the most recent, successful experiment; and lastly, the Little Woman space was my office – I didn’t need an office that big anyways!

THE BEST OF THE

B est

Quiet Woman has held the Best of Award of Excellence from Wine Spectator for the past 18 years  an award that fewer than 1000 restaurants in the world can claim.

QUIET WOMAN 3224 East Coast Highway, Corona Del Mar, CA 92625 quietwoman.com

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E V E RY D AY 3 - 6 PM

– –

– S TA RF I SH–

3 $5 $6 $

WEEKDAY LU NCH

I

DI N N ER N IGHTLY

I

TAKE OUT

I

LARGE PARTI ES WELCOM E

the little woman gourmet 11 - 5

monday - saturday

3238 pch

to

cdm

go 640.0551

www.quietwoman.com

DRINK

CULINARY THROWDOWN

Taking the plunge at

local watering holes

WRITTEN BY: KRISTAL DOCTER & ERIK HALE PHOTOGRAPHY BY: NIKKI THORNTON

ith the recent explosion of crafty cocktail creations, we thought you might like to know whose signature cocktails are standing out. We also wanted to show you that you don’t have to go to the most-talked-about venue or pay extraordinary prices for a good drink. The locations we visited for some of the tastiest winter libations are our favorite neighborhood bars, serving beverages infused with hand-crafted everything from bitters, syrups and sodas to carefully placed garnishments. These establishments’ signature drinks stand out, because they truly signify the spirit of their surroundings, patrons and heritage.

And, as any conscientious drinker should, we sipped our way through these bars, pubs and lounges with a chauffeur from Orange County’s premier solution to having a private driver with YOUR CAR OUR DRIVER. YOUR CAR OUR DRIVER allows you to sit back in the comfort and convenience of your own car while their insured chauffeurs drive you around for rates much lower than that hummer limo you certainly don’t need. (www.yourcarourdriver.com) Chauffer Paul was fantastic, awaiting our return in a suit with open doors as we walked, and soon stumbled, out of these eight local watering holes.

CHAPTER ONE: THE MODERN LOCAL 227 N Broadway | Santa Ana, CA 92701 714-352-2225 | www.chapteronetml.com SIGNATURE LIBATION: BELLY OF THE BEAST 1 1/2 oz House-made bacon bourbon, 1/2 oz Kampot pepper tincture, 1/2 oz Dolin vermouth, 1/4 oz lemon juice, 2 dashes Angostura bitters, 1 oz Luxardo cherry liquor, orange shavings Every part of the name of this Downtown Santa Ana pub is evident in the drink we were served. They utilize old bartending techniques that would likely come from the first chapter of bartending. Many of the ingredients (i.e. house-made bacon bourbon and pepper tincture) are made locally right inside of this ultra modern gastropub. The Belly of the Beast might sound like a snarling concoction of spice and heat, but is actually a smooth, rich, cultured drink that can be savored and enjoyed with every sip (thanks to the precariously placed orange shaving) and smell. Downtown Santa Ana has experienced a food revival over the past half decade adding nearly a dozen restaurants that are pushing the culinary envelope. Chapter One is at the head of that class. They set out on a mission to bring the feel of pubs worldwide into their establishment and have been exceedingly successful. Of all the drinks we tried on our tour, the Belly of the Beast was the one least likely to be duplicated at home, and we find that to be a positive thing, because a drink like this should be shared with friends, at a bar, in a restaurant exactly like this. Even if we could duplicate this drink, it would be nearly impossible to serve it over the one-inch, square ice cubes used in this rendition. Chapter One’s ice cubes are the sexiest cubes in Orange County.

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Eat Authentic

“A” RESTAURANT 3334 W Coast Hwy | Newport Beach, CA 92663 949-650-6505 | www.arestaurantnb.com SIGNATURE LIBATION: ESPRESSO MARTINI 1 oz espresso, 1 oz Vanilla Vodka, 1/2 oz Kahlua, 1/2 oz Bailey’s, splash Frangelica Chocolate and peanut butter. Donnie and Marie. Ron Burgundy and San Diego. There are some things in life that are just made to go together. I have now added espresso and vanilla vodka to that list. It didn’t hurt that Kahlua, Bailey’s and Frangelica were invited to the party, but the vodka and coffee were meant for each other. The latest incarnation of The Arches (the 1926 monument to everything Newport), “A” Restaurant is fulfilling the legend of its predecessor and making strides to surpass it with new menu items and mixologists who know how to concoct exciting libations. We took a seat at the bar on a pedestal stool on a Monday evening amongst a host of regulars. “A” Restaurant always seems to be on the way home and tonight’s mixed crowd of business suits and leisure wear was no exception. We were served insanely delicious mocha-colored concoctions in chilled martini glasses. After the first sip it was tempting to shoot the entire drink like a cup of espresso. After allowing the taste to fill our mouths, it began to feel more like dessert, something that should be savored. This drink went down so easily we had to stand up and leave before we were tempted to clock out and down a few more.

Serving our family recipes since 1966

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

SHADES RESTAURANT & BAR 21100 Pacific Coast Highway | Huntington Beach, CA 92648 714-960-7873 | www.waterfrontresort.com/dining/shades SIGNATURE LIBATION: LAZY-K LEMONADE Berry vodka, lemonade, topped with POM juice This beach resort bar is everything for which you’d hope. It’s located right next to the pool with cool views of the Pacific Ocean and a heated patio complete with a fire pit for the chillier winter months. Shades Restaurant & Bar is a favorite for hotel guests and local functions, but we suggest you also put them on your list for a leisurely happy hour cocktail by the beach. Yes, Shades does have an unbeatable happy hour for an establishment of its caliber. Running daily from 5-7 pm, guests can share drinks, tap beer and assorted wines for only $5 with an ocean view! On Thursday evenings from 5:30-7:30 pm, indulge in a four-glass wine tasting for just $15. The highend décor and the stellar service paired with economicallyfriendly cocktails is just what we were after. Shades’ signature cocktail of choice suits its beach-side locale, too. The Lazy-K Lemonade is named after one of the bartenders and is sweet and fresh like a bowl of fruit – perfect for slow sipping by the pool any time of the year.

25 DEGREES 12 Walnut Ave | Huntington Beach, CA 92648 714-960-2525 | www.25degreesrestaurant.com SIGNATURE LIBATION: THE DOC HOLIDAY 2 oz Bulleit Rye, 1 oz Plymouth Gin, 3/4 oz Lemon sour, 1/2 oz simple syrup, egg whites, nutmeg The self-proclaimed “Bordelo meets burger bar” occupies a corner on the back side of Main Street in Huntington Beach in much the same way its older brother occupies real estate in the back of the ultra hip Hotel Roosevelt in Hollywood. The site in Hollywood served as the venue backdrop for Turtle, Vince and the “Entourage” gang for the 2006 season premier photo shoot. The Huntington Beach location would serve for our very own entourage as the jumping off point for our Orange County cocktail tour. We visited this restaurant in 2010 for a taste-test of their amazing burgers. And three years later, this is the reason most people stop in to 25 Degrees, but we had recently heard about its revamped cocktail menu, and this intrigued us enough to make a return visit. The Doc Holiday was strong, sweet, creamy and foamy. We sat at the long wooden bar and watched the preparation with interest. It was served very cold as it was shaken vigorously and poured in front of us through a strainer straight into a chilled glass. The drink was then sprinkled with nutmeg and topped with foam. This restaurant might be famous for burgers and turtles, but we feel their new drink menu will be the reason we will be stopping in again soon.

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SAVANNAH CHOP HOUSE 32441 Golden Lantern | Laguna Niguel, CA 92677 949-493-7101 | www.savannahchophouse.net SIGNATURE LIBATION: PRICKLY PEAR MARTINI Grey Goose Pear, Agave, sweet & sour, prickly pear puree, garnished with a whole pear slice A little further south than we expected (thank God we had a driver!), Savannah Chop House was like coming upon a castle in the country. This classy locals bar and dining establishment is beautifully appointed with a grand woodsy, cabin feel throughout, and it boasts a view for miles from the outdoor patio. Inside, the restaurant’s theater-style booths all face the kitchen as if the cooking is the show they’ve come for rather than the show they might be seeing afterwards at the Cinepolis next door. With an atmosphere as comfortable as this, we didn’t expect to receive such a five-star reception, too. Executive Chef Chris Tzorin promptly extended us a welcome so warm, I was ready to come back before even tasting the drinks or the food. Recently featured on the cover of Great Taste Magazine, Chef Tzorin was discovered at a local chef competition, and in May of 2012, he was chosen as Savannah’s new star chef. Chef Tzorin has brought a creativity and freshness to the tables of this banquet-sized eatery. He hosts regular tequila-paired dinners and has added a much-needed vibrancy to Savannah’s menu. So proud of his restaurant, Chef Tzorin took us on a tour and sat us down with tasty bite after tasty bite even though we were here for the cocktails. Pairing our dishes from the chef’s P-10 Menu (exquisite, compressed entrée’s), the friendly bartender served us several drinks, with their signature being the Prickly Pear Martini. Strikingly bright purple in color, this cocktail is a beautiful addition to Savannah’s unbeatable sunset views. After saying our goodbyes to our newly-made friends, we promised to come back soon for the food, the drinks and the upcoming interior remodel. Savannah Chop House and Chef Tzorin are getting ready for even bigger things.

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WILD GOOSE TAVERN 436 East 17th Street | Costa Mesa, CA 92627 949-722-WILD | www.goosebar.com SIGNATURE LIBATION: APPLE FASHION Bulleit Rye, apple bitters, sugar and house-made apple chips One of the newest bars to nestle itself into Orange County’s cocktail community is the Wild Goose Tavern. Wielding lots of wood and the curiously popular (even in the city … I’m still trying to understand this trend) taxidermy as decoration, Wild Goose Tavern already has that established vibe after opening just three short months ago. It reminded me of a modern nod to the lodgy VFW bars my grandpa used to frequent on his way home from a hard day’s work. The bar is copper with industrial iron work and it has a juke box and a pool table. Wild Goose Tavern is a place you’ll prefer to hang out in for a while, and that’s exactly why its owners decided to create it. After a warm welcome from the knowledgeable resident bartendress Alexandra, we sat down to hear about how this trendy tavern came together. We learned that travels around the globe had formed the collection of antique fixtures, retro beer signs and the vintage American flag, which all seem to suit the theme of this good ol’ rustic tavern. Wild Goose has a tiny kitchen that puts out big bar food, a small selection of wines, several beers, both bottled and tapped, as well as an array of specialty cocktails, which was why we were here. We tasted the refreshing Cucumber Basil Smash and a gingery Blueberry Mojito, but the winning libation of our entire tour was Wild Goose’s Apple Fashion.

It was smooth with just the right amount of sweetness and an aromatic essence of fresh apples that had me requesting this drink in a candle version. This neighborhood newbie is here to stay, and the locals who have claimed their stools will tell you so.

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THE CROW BAR & KITCHEN 2325 E Coast Hwy | Corona del Mar, CA 92625 949-675-0070 | www.crowbarcdm.com SIGNATURE LIBATION: SPICED APPLE MARTINI 1 slice muddled Gala apple, 1 1/2 oz. Caruso spiced rum, dash lemon juice, dash simple syrup, splash soda water, 1/2 egg white, topped with cinnamon and nutmeg There is a sign hanging in this establishment that says, “If you saw it in a commercial, we don’t have it.” I hope this sign is inspiring.

I hope it inspires other local restaurants to pick up this flag.

Growing up in the 70s and 80s afforded me precious little culinary variety. The steak sauce was A-1, the catsup Heinz and there were the same number of choices for wine and lettuce: two. The catsup here is home-made, the beer list is expansive and the food and drinks are culinary gems. The Crow Bar and Kitchen in Corona Del Mar is everything you would want a neighborhood restaurant to be. We arrived late in the evening to a bustling bar, surprising for a Monday night. We were greeted warmly and within minutes were sipping on our Spiced Apple Martini, which smelled like my Mom’s kitchen during the holidays. When you consider how many things this restaurant does well, it is hardly a surprise that the drink they provided us would be such a hit with our team. I wanted to take a jug of it home, pour it in a pot and let it boil, making my house smell like my childhood memories. I would, of course, pour a tall glass for myself first. The Crow Bar has long been a go-to for lunch and dinner. Drinks can now be confidently added to that list.

HOPSCOTCH TAVERN 136 East Commonwealth Avenue | Fullerton, CA 92832 714-871-2222 | www.hopscotchtavern.com SIGNATURE LIBATION: FRENCH 75 Bulleit Rye, bourbon, Combier, Luxardo liquor, orange bitters and lemon sugar This two-level, saloon-style bar is literally taking the tavern to a whole other level while embracing the integrity of its roots.

Hopscotch Tavern (its name a combo of hops and scotch) is situated inside what was once the pass-through between the train stop and the bus stop. Built around 1918, this building is aging as elegantly as the whiskey it now serves. With over 110 whiskeys behind the bar, Hopscotch Tavern has the largest selection in Orange County. Director of Libations James Wood who is Englishborn with “gin in his blood,” is taking an old-school approach while coming up with some pretty fantastic concoctions – all for under $10. His Crafted Cocktails Menu offers a variety of clever drinks like the Blue Collar Special, which includes a craft beer, a shot of whiskey and a cigar; then, there’s the Dealer’s Choice, which purports to be a hand-crafted cocktail – “tell us whiskey or gin, and we’ll do the rest.” Hopscotch also serves a variety of unique breakfast cocktails made with components like bourbon steeped in bacon fat and beef jus for an unparalleled smoky cocktail. They even carry white whiskey which Wood told us is aged in un-charred oak barrels and imparts a buttery, vanilla flavor. If you want an education in whiskey, Hopscotch Tavern is the place to go. As part of the Orange County Bartender’s Cabinet, Wood doesn’t miss a note. Our favorite twist on a classic whiskey cocktail was his French 75, named after a massive gun. It certainly packed an explosive punch with a citrusy pungency yet smooth on the finish. Wood tells us, “That’s how classic cocktails always used to be: sophisticated and sexy.” Did you say, sophisticated? Hopscotch Tavern has its own walk-in humidor as well as a designated cigar patio in addition to its large, outdoor back patio. We can see many long nights to come spent within these historically-filled walls.

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“Restaurant of the Year” for 2012 by the Orange County Business Journal “Restaurateurs of the Year” for 2012 by Southern California Restaurant Writers “Best Restaurant” for 2012 by Riviera Magazine “Chef of the Year” & “Best Wine List” for 2012 by Golden Foodie Awards

Contemporary California Regional Cuisine Located at the District (at Jamboree & Barranca Pkwy.) | 2647 Park Ave. | Tustin, CA 92782

Please call for reservations 714.258.7600

w w w. t h e w i n e r y r e s t a u r a n t . n e t

A COMPREHENSIVE GUIDE TO THE PERFECT CUP OF TEA IN THE OC WRITTEN BY: ERIN ROSE BELAIR AT WWW.ROSEBLACQUE.COM PHOTOGRAPHY BY: JENAVIEVE BELAIR AT WWW.JENAVIEVEBELAIR.COM

Tranquil Tea Lounge www.tranquiltealounge.com

grew up in a home where tea was a vital part of our existence. The kettle whistled constantly from the kitchen as my mother fixed her cup of tea, moving from one fl avor to the next as her day progressed. In the evenings we all had a cup of sleepy time tea, a blend of chamomile and spearmint, before being sent off to bed. Tea is a drink

of tradition. It has both a royal and humble place in history.

Today, there is a thriving tea culture, which allows tea lovers to enjoy leaves and blends from around the world. I spent a rainy afternoon in Orange County visiting a vast array of teahouses. What I found, is that there is always more to learn about this timeless beverage.

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Tranquil Tea Lounge 106 West Wilshire Ave. | Fullerton, CA 92832 714-869-3577 | www.tranquiltealounge.com

The Tranquil Tea Lounge in Fullerton is an artful teahouse that takes pride in the precision and presentation of their tea. This super popular spot was a buzz upon my arrival, and I was thrilled to see folks of all ages enjoying tea. Tranquil Tea Lounge is reaching all generations with an ageold beverage and tradition.

The staff is remarkably helpful and knowledgeable about all their teas and methods, and they walked me through a usual tea service.

They have more than 95 different loose-leaf teas from all over the world. Served at the table in square pots, the leaves are steeped for

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the perfect amount of time according to each specific type, and the staff comes back to your table to remove the leaves when the time is right.

This results in the perfect cup with fluid flavors.

They also work magic with their iced tea. This is quite the claim for me to make, because I am obsessed with iced tea, but this is the best iced tea I have ever had. Seriously … ever. They brew the tea hot in a tea Molino which sits on top of a martini shaker, and gravity pulls the hot water through the screen, leaving the leaves behind.

Then they can sweeten the tea with simply syrup, agave or honey if you like, and they shake it like a martini before pouring it over a tall glass of ice.

Perfection.

The mellow vibe invites you to stay awhile to casually enjoy your tea. In a world where nearly everything is on-the-go, it’s a nice experience

to slow down and breathe. Owners Jonathan Munsayac and Michelle Phelps take pride in the high quality of their tea and their staff. It was truly an experience. They also have a private room for parties that seats up to 15 people.

Along with their tea, the Tranquil Tea Lounge also offers a full, delicious and fresh menu, highlighting traditional tea snacks, gluten-free desserts and their famous scones. You must try their scones when you visit – especially the white chocolate lavender scone. Michelle, who is constantly coming up with new recipes and creations, creates all scones in house. And for those of you that don’t know what kind of tea you like, you can even order a flight of teas: three teas for you to taste.

Th e Gypsy Den

2930 Bristol Street B102 | Costa Mesa, CA 92626 714-549-7012 | www.gypsyden.com Gypsy Den, “Orange County’s original Alt Cafe,” now has three locations: the LAB in Costa Mesa, their central cafe in Santa Ana, and now in the Anaheim Arts District.

This super swank cafe is a second home to those who frequent. It has an energy, a certain je ne sais quoi that keeps you coming back. It is a place for delicious breakfast, causal lunches, grand ideas and secret conversations. It’s magical.

I chose Gypsy Den as one of my favorite places for tea in Orange County, and not because they have fancy brewing methods or a million and seven selections of tea. In fact, they use simple loose-leaf tea from Lindsay’s Teas in SF and pour hot water into one of their many mismatched mugs that look like they may have come from your grandmother’s house. I chose them, because it is personally my favorite place to physically have tea.

The experience, the memories, and the place itself are what make each cup so special.

I will admit my preference for Gypsy Den has something to do with the fact that they serve incredible breakfast, lunch, dinner, beer and wine. They only have one iced tea, Paradise Black, but it’s so good they only need one.

Their hot teas come in green, black and herbal, including a yerba mate that makes a mean “mate latte.” They are simple purists, and I appreciate that.

The Santa Ana location has open mic night every Monday and supports local musicians the remainder of the week. Many a time, I have found myself at a table falling in love with someone I have never heard before. Places like the Gypsy Den are at the core of our community, and it’s an honor to support that.

My favorite thing to order at Gypsy Den is a hot tea blend that I make up on the spot, or get help from barista Bill in creating it. I love a green tea with peppermint and chamomile, and because all the teas are there, on-hand, they can mix them for every order. Custom tea blends, inspiring ambiance, killer menu and local music: I’m sold. .

“THERE IS NO TROUBLE SO GREAT OR GRAVE THAT CANNOT BE MUCH DIMINISHED BY A NICE CUP OF TEA.” BERNARD-PAUL HEROUX

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Lavender Tea Lounge:

104 North El Camino Real | San Clemente, CA 92672 949-218-3103 | www.lavenderloungetea.com Lavender Tea Lounge is like a cool clubhouse in which everyone is invited. Located on the corner of S. Camino Real and Avenida Del Mar above a Baskin Robbins, this little spot has all the charm of a childhood tree house. It is down-right adorable. The lavender walls and twinkling lights made me feel I had stumbled into a dream.

The ridiculously helpful young man behind the counter led us through their wide array of products, including close to 150 loose-leaf teas from all around the world are sold under owner Joel Janc’s company Pangea Tea. Close to 80 percent of their blends are made and inspired in house. My personal favorite was the ultra creative L.S.T! Each month they feature three teas and specialty drinks, always offering their customers something creative. Open daily from 106, this spot is super low-key and a treasure to the locals. They take extreme pride in the high-quality of their tea. To go with the perfect cup, they also offer a small menu of tasty treats like vegan cupcakes and gluten-free cookies that are served with a heavenly lavender butter cream they make in-house.

Lavender Lounge has the loveliest teas, but the locals did not have hot teas in their hands. What they did have was something called a “Choobee.” Strange? Indeed. Delicious? You bet. Lavender Lounge is most popular for this beverage, and so I had my first Choobee. A Choobee is like a distant and far more delicious cousin to a Boba. I hesitate to even draw the comparison, but the appearance begs for it. Choobee’s are made from immature coconut meat. The naturally occurring jelly is then flavored and added to iced teas. They have flavors like strawberry, vanilla pineapple, mango, passion and lychee.

They are chewy and yummy, and you suck them up through your straw with your iced tea. Trust me, no one was more hesitant to try this new tea beverage than me, but I swear to you it was amazing.

The little Lavender Tea Lounge was full of its fair share of surprises.

At the core of the business they are providing quality teas and have a dedication to the care and craft in brewing them. Next time you find yourself in San Clemente be sure to stop by and try them out yourself.

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TASSEOGRAPHY:

the art

of reading tea leaves.

AFTERNOON TEA: a social

engagement based on an old English tradition in which you enjoy tea along with a variety of traditional English snacks like finger sandwiches and pastries.

LOOSE

LEAF: a blend of tea that is not bagged, prepared with boiling water and some sort of strainer, either on the cup or in the pot.

ENGLISH SCONE: a “traditional” English scone is served with afternoon tea. It is a fl aky crusted pastry that is both salty and a touch sweet.

It is served warm with jam and Devon cream. It does not have any frosting.

MATE: a traditional South American tea made from steeping yerba matte leaves with a very high caffeine content.

SIPHON METHOD: A vacuum coffee (or in our case, tea) maker that works on the principle of expansion and contraction of water vapor.

This is what allows the device to brew a full-infusion style of coffee or tea and filter the grounds and leaves efficiently, leaving a generally clean, pristine cup.

ROOIBOS:

a root from South Africa that grows decaffeinated, dried tea and is brewed like a traditional tealeaf. The essence is very smooth.

Th e Tea House on Los Rios

31731 Los Rios St. | San Juan Capistrano, CA 92675 949-443-3914 | www.theteahouseonlosrios.com The Tea House on Los Rios is a grand yet humble place for tea. Opened in January of 1998 by Claudia Niccola and her daughters, the whole operation started as a dream. “I dreamt of opening a tea house, and when I found this location, I knew it was the spot.” The Tea House is located in the historic district of Los Rios near the San Juan Capistrano Mission in what was once a working man’s home.

The history is rich and you can feel it within the walls.

When the Niccola family purchased the property, it was in shambles and condemned, but they patiently and precisely pieced it back together. They had to completely redo the home but kept as much of the original work as they could. The details are exquisite.

Some of the ceilings are original wood, and you can see where the layers of paint have worn away with generation after generation of inhabitants.

The home is now a three-room teahouse that welcomes anyone in their doors. Although traditional English tea tends to be a fancy affair, The Tea House does not snub their nose to anyone. “Everyone is

welcome,” said Claudia. They serve bike riders, children, men and women, really anyone is family at this quaint spot.

Open five days a week from 11-5 pm and 9:30-5 pm on weekends, accepting walk-ins but encouraging reservations as it tends to fill up quickly. They serve 25 different loose-leaf teas and a full menu that will satisfy even the hungriest of men. I sat in the “music room,” decorated with old wood wind instruments and floral wall paper that reminded me of home where I enjoyed a pot of cherry rose tea while listening to the southern California rain fall outside.

A traditional English tea service has much to do with the process and the tradition of taking tea. It is a time to relax and socialize with your company, and it is customary to sit for several hours of enjoyment.

On a not so traditional note, this teahouse offers champagne and tea for brunch. Their pomegranate mimosa is to die for. Claudia owns a pomegranate farm up north in Dinuba and brings down fresh pomegranates to make the pure juice they add to their champagne.

So whether your forte is tea, snacks or mimosas, The Tea House on Los Rios have you covered. It is such a wonderful experience to treat yourself to tea.

The world is fast place but teatime is not, and I think there is something beautiful about that: “building relationships one cup at a time.”

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I grew up reading tarot cards. I have had the same deck since I was thirteen, so I know a bit about interpreting life through objects and patterns. Tasseography, the art of reading tea leaves, is an art of intuition.

They say no one is more equipped to read your tea leaves than you. Much like tarot cards, tasseography will not tell you or teach you anything you do not already know. The answers are already there, but we often may not see them or want to. To perform a tea-leaf reading of your own: allow some of the leaves from a brewed cup of loose-leaf tea to remain in the cup. Hold your nearly empty teacup in your hand and give it three good swirls. The tea leaves will disperse around the interior of the cup.

Gently dump out the remaining liquid by turning your teacup over into a saucer. Start at twelve o’clock and read the images clockwise. You must be relaxed and open, listen to the first things that come into your mind.

It is a lot like a Rorschach test: performed through a subconscious image association and self-analysis. There are no stupid answers; there are no wrong answers. Starting out can be the hardest part, and if you would like an aid to image interpretation, the best symbol list I have found is at: www.crystalinks.com/tealeaves.html. Best of luck to you in your own tea discoveries!

Sevent h Tea Bar

3313 Hyland Ave | Costa Mesa, CA, 92626 www.seventhteabar.com Seventh Tea Bar, brought to you by the geniuses behind Portola Coffee, has recently opened in the OC Mart Mix. Seventh, because tea is the seventh of the Chinese necessities, is a much needed nod in Orange County to the wonderful world of tea. Seventh takes cues from the trendy Mix Mart as an open and airy establishment, stylishly Victorian punk with black and yellow accents.

“It is a nod to the classics, traditional tea service with a modern twist to it. Portola was our inspiration,” said owner Christa Duggan. They will be using state of the art equipment to perform

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traditional brewing methods. They will use the trifecta method done at Portola to brew tea, and they are proud to announce their use of the Alpha Dominche. The Alpha Dominche is a state of the art coffee-brewing machine that uses the siphon method, and Seventh has got their hands on the first prototype for tea! Needless to say, we are thrilled to watch this baby in action. Every brewing method implemented at Seventh will be extremely visual, much like Portola.

Seventh will feature single-origin tea which will be as direct-trade as it can get. There will be a few blends offered, but for the most part they are sticking to pure, single-leaf teas in hopes their customers will appreciate each tea for what it truly is. They will carry an average of sixty different loose-leaf teas that will change seasonally to offer the freshest product available.

As if this place couldn’t get better, I nearly died when they told me they are also offering six iced teas on tap. Yes, iced tea on tap all created inhouse and will rotate flavors and brews. AH! Seventh has a large indoor seating area and an outdoor patio coming this spring where you can sit and sip the afternoon away. Enjoy snacks and treats off their delicious menu created by Chef Katherine Lewis. The menu is inspired by traditional tea plates with finger sandwiches and scones but redone with a modern twist, focusing on fresh farm-to-table goods and creative classics.

Tea may be the Chinese seventh necessity but Christa Duggan has made it her number one priority. And on behalf of all of Orange County, we thank you.

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

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

Enjoy The Hobbit’s award winning wine cellar and seven-course prix-fixe unique dining experience!

Book your reservation today on-line or by phone.

2932 East Chapman Avenue | Orange, CA 92869 714-997-1972 | hobbitrestaurant.com Dinner available Wednesday through Sunday by reservation only, starting at 7PM. Private parties available by special arrangement Mondays & Tuesdays.

Professionally Installed Factory Electronics Factory Upgrades Video Systems iPOD • MP3 Factory Bluetooth Systems Back Up Safety Systems Navigation Software

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SHOP

SHOP EXPERT

FASHION OASIS IN OLD TOWNE A

LAURENLY OWNER FINDS HER WAY BACK HOME INTERVIEW BY: MEL FOX PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS

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LAURENLY 142 N. Glassell Orange, CA 92866 www.laurenly.net

W

hen Lauren Leigh Miller returned to Orange, California, her former college town, a stroll past the vintage shops of Old Towne convinced her she had found the right spot for a trendy boutique. It had been Lauren Leigh’s dream to be the face of her own company. Now only a few blocks away from her old stomping grounds of Chapman University, “Laurenly” opened a unique boutique, an oasis of women’s clothing and accessories. Well stocked with dresses, denim, quality brands, cute clutches, bags and shoes, the boutique also showcases Lauren Leigh jewelry as well as other fine boutique jewelry lines and jewelry by local designers, too.

This now popular boutique carries brands such as House of Harlow, Free People and Wildfox and has locals and tourists flooding the fitting rooms every day of the week.

Q: Why did you decide to open your boutique in Old Towne Orange?

LAUREN LEIGH MILLER: I decided to open my boutique in Old Towne Orange for a couple reasons: 1) I graduated from Chapman University, and while I was in school, I always wished there was a cute boutique close by campus. 2) After being away for a few years after college, scouting locations for my store, I came back to Orange, saw how much the town had grown and expanded and thought, “This would be the perfect spot for my boutique!”

Q: How did you make the final decision to become a local business owner?

LLM: It was not so much a decision to become a local business owner, as much as it was deciding on the ‘when’ and ‘where’ aspects. I have always wanted to own my own clothing boutique since I was a little girl. I just wanted to make sure the timing and location were right before making the final decision.

Q: What has been the most exciting experience for you in your business so far?

LLM: I have been so fortunate to have so many exciting experiences since opening the store, but probably the one that still continues to be at the top of the list, is hearing people talk about how much they love the store, seeing people walk around with Laurenly bags and getting customers that call in or come in from far distances just because they heard, saw somewhere, or read about the store and wanted to come in. It always makes me feel so good to think that I created this place and people love it.

Q: How do you balance business and family?

LLM: My family has always been very supportive and encouraging. Yes, my sister and I work together; she does the buying with me along with a plethora of other things at the store. We are together all the time—to us it doesn’t matter if we are working, eating, hanging out, going on a trip or whatever. We just love doing everything together! We’ll be talking about window displays while we’re out to dinner or a new line we love while getting our nails done.

Q: Where do you find your inspiration for all that cute stuff in your store?

LLM: Everywhere! I love clothes. It’s always been a passion of mine, so it’s easy for me to shop for the store and buy what I think is cute. The show rooms I visit have tons of cute items that are constantly inspiring and on trend. My sister is also a huge inspiration.

She is always sending me pictures of cute things she sees in magazines or blogs, and we love putting together outfits and figuring out new ways to wear pieces.

Q: What is your favorite trend right now?

LLM: Knuckle rings. Just when you think you can’t add any more rings to your hand this amazing trend comes to life and makes all your dreams come true!

Q: What’s your favorite thing about Winter?

LLM: The Clothes! Boots, Scarves, Layers, Coats & Slouchy Beanies.

Q: What is the one item in your closet that you wouldn’t dare give up?

LLM: My leather jacket! I live in it … it’s a staple piece that I think every girl should own.

Q: What is one item that you could never live without?

LLM: Sunglasses. I need at least one pair with me at all times.

Q: What is your favorite piece of jewelry?

LLM: I cannot even begin to answer this one.

I have way too many favorites. I am beyond obsessed with jewelry! I just can’t get enough; I was born this way, born in love with jewelry.

Q: If you could have lunch with any designer who would it be?

LLM: Rachel Zoe. Q: Do you collect anything?

LLM: Besides Jewelry, handbags! I have always had this addiction/fascination with handbags. I even had a collection when I was really young of handbags all over my room; it was all I ever asked for.

Q: How do you feel about vintage?

LLM: Absolutely, completely, totally love it! I am and always have been obsessed with Vintage items: clothes, jewelry, handbags, all of it.

Q: What is in your bag at all times?

LLM: My Laurenly lip balm (I am seriously addicted), sunscreen, sunglasses, & my phone … at all times.

Q: What is your go-to caffeinated beverage?

LLM: Starbucks soy latte (hot. always.) - I am addicted.

Q: What is your guilty pleasure?

LLM: Chocolate chip cookies. I have a problem.

Q: Where is your favorite place to day trip?

LLM: I am recently in love with Palm Springs – definitely a new favorite spot to visit.

Q: Do you have any pets?

LLM: Yes, I have a little Chihuahua, Manolo.

He’s eight and adorable.

Q: Where is your favorite place to dine in OC? Favorite Breakfast: Alta Favorite Lunch: Rutabegorz (Orange) Favorite Dinner/Drinks: Cannery Favorite Food: Turkey Sandwich with Avocado Favorite Candy: Peanut M&M’s Go to Drink: Riesling Last Book you read: “White Girl Problems” Q: Beauty product you can’t live without?

LLM: Mascara & Nail Polish Q: Besides Laurenly (obviously), where is your favorite place to shop in OC? LLM: Anthropologie, Blue Windows Q: So what’s next for Laurenly?

LLM: Next up on the list is getting our online store up and running which is currently in the works, and then I can’t wait to get a second store location, hopefully soon!

Happy Hour Monday – Thursday, 4pm to 7pm $4 Draft Beer, $ 4Well Drinks, $4 Wine & Half Price Appetizers.

taim boutique

NOW OPEN Come visit our new women’s styling boutique.

Hosting Orange County’s Best Live Bands; Thursday, Friday, Saturday, & Sunday afternoons.

Outdoor covered & heated Patio.

Great Irish favorites on the Menu: Fish &Chips, Bangers & Mash, Corn beef & Cabbage, Shepherds Pie.

define yourself, refine your style 1259 south coast highway laguna beach, ca 92651

p:

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130 EAST 17TH STREET COSTA MESA CA 92627 PHONE • 949 646 8855 WWW.HARPINN.COM

Photography: Dominic Petruzzi

All your Fav’s….

Parker Townsen Ella Moss Splendid Dolce Vita Velvet 7 for all mankind Mother Paige Hanky Panky Vitamin A And much much more!!

2610 East Coast Highway | Corona del Mar | T.949-644-7467 | www.shopharpers.com | Mon-Sat 10-6:30 Sun 12-4 Become a fan of Harper’s on Facebook.com and get daily updates of our Hottest New Merchandise!!!! shopharperscdm Harperscdm Harperscdm

LOCALE LOOKS 88 |

TH E

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et’s hear three cheers for a brand new year! If 2012 wasn’t quite your cup of tea, then 2013 must be written in the stars to be one unforgettable year. So many reasons to start afresh, to set new goals, make new friends and visit new hot spots. And just in case the holiday season brought you a lot more than presents under the tree—we’ve got a special edition of LOCALE Looks stored up just for the lovebirds for the New Year. You heard it here first—love is in the air, bits of bling are waiting to be bought, and our sights are set on getting you the perfect “how-to” guide for all of the steps to take before tying the New Year knot!

| RE:DEUX 2013 Issue

Face it, you’re a local at it’s finest. Now get out and enjoy your surroundings in style! You can follow Holly on her chic fashion blog: www.hollyinheels.com Holly in Heels: Smitten with shoes, addicted to style.

WRITTEN BY: HOLLY CLINARD PHOTOGRAPHY BY: ANTONIO PULLANO OF LOVINLIFE MULTIMEDIA HAIR & MAKEUP BY: PROPERHAIR Salon STYLIST: MEL FOX, FOLLOW HER @STYLESBYMELFOX Thank you to Envy Model Management, ZARZAR Models and Refresh Talent Agency for models provided

Picking out T H E RO C K It’s a pretty big deal. I mean, now that you two are 100 percent committed to spending the rest of your lives together, it’s the one item that you’ll wear on those left hands for all of the years to come! So yeah, we agree it takes some time and thought in picking out the rock.

For this big to-do, make sure to head to none other than Traditional Jewelers in Newport Beach to pick out the best of the best. Located in its coveted Fashion Island spot since 1991, Traditional Jewelers has been a staple jeweler for hundreds of OC folk. What sets them apart from others in the area? The answer is easy: the care and quality in their products and one-on-one customer service. From the minute you step through these shining doors, you’ll feel the warmth of the staffers here, as well as see the quality in the metallic designs they carry.

Engagement rings from big-name brands like Tacori, Precision Set, Forevermark and more, fill the sparkled cases of this store. Hand-selected diamonds and conflict-free gems are what Traditional Jewelers is all about—and your eyes are bound to open a little wider once you see what they have on display: every cut, kind and style to choose from, with diamonds and gems originating from some of the named diamond capitals on the planet. If you have a dream engagement ring, take some time and sit down with Yvette, Traditional’s official “master jeweler.” Yvette has been in the biz of bling for over 28 years and specializes in custom design (she basically makes all women’s dreams come true).

Another great thing about Traditional Jewelers is their policy on conflict-free diamonds, responsible mining standards for diamonds and gold sold here. They take their business to heart, and rightly so! Speaking of taking it to heart, Traditional Jewelers, along with their parent company Hyde Park Jewelers, also has a heart for providing support to local nonprofit organizations and engaging with the cities and communities where they’re planted. We love their dedication to the greater community in OC, supporting so many local nonprofits— including their own established organization, Diamonds in the Rough Foundation. Since picking out those rings is such a big decision for the two of you to make, don’t worry—you’re not alone! At the top of the list of favorite things about this fine jeweler is the outstanding familyrun service that Traditional Jewelers brings to the table.

Every single educated, in-house jeweler and in-store

watchmaker here will take their sweet time with you and share their expertise on all things jewelry while making sure you two have just the right rings at the end of your most important purchase.

Now we all know that you can’t go picking out gems this big without looking your best, right? After all, you’ll be showing off that rock in no time and will need some brand new threads to go with it! Just a few blocks down from your newfound jeweler, take the trip to dress your best with threads from Holly Sharp Boutique. This signature spot in Corona Del Mar has been a high-rate staple for the best dressed of Orange County since its establishment in 1992. Owners Holly and Michael Sharp picked this sunny spot on the corner that can be seen right off of PCH more than two decades ago, and they’ve never looked back.

Selected especially for the elegant beach babe, Holly Sharp Boutique sports perfect dresses for celebrations, knockout shoes and boots to make your feet happy and adorable accessories to accentuate the whole sha-bang.

In fact, their specialty dress selection here is the best around town, with unique brands that cannot be found at the nearby overcrowded malls or other local retailers in OC. It’s all because of shopaholic Ms. Sharp herself.

Holly shops all of the New York and LA markets, buying the best brands made in the good ol’ US of A. Don’t you just love a little homegrown fashion? Bold colors, patterns and textures fill the white racks of Holly Sharp Boutique, with all of the right blouses, skirts, denim, and more to add to your soon-to-be Mrs. Closet. Statement necklaces and bracelets are all the rage this season, and Holly Sharp is hookin’ their customers up with the cutest statements of all. Get the most stylish in sportswear for those pre-wedding workouts, and make sure not to pass up the stand-out display of hostess gifts for all of the party dates ahead. I love the turquoise touches all over this boutique, giving it that beachy feel which Corona Del Mar demands. Even the beautiful accent furniture and oversized chandeliers look something like the ideas I have on my latest Pinterest boards – so chic.

Here’s an insider tip: for deals, promotions and specials, follow Holly Sharp’s pretty lil’ profiles on Facebook and Instagram. Through any season—winter, spring, summer or fall—Holly Sharp boutique is a must on your prewedding shopping spree weekends.

WHERE?

W E A R (Get these looks)

Traditional Jewelers 203 Newport Center Drive Newport Beach, CA traditionaljewelers.com

Holly Sharp 3636 E Coast Hwy Corona Del Mar, CA hollysharpboutique.com

Garys 1065 Newport Center Drive Newport Beach, CA garysonline.com

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Popping The Q U E STI O N Palms are sweaty, voice a little squeaky, life slightly flashing before your eyes—don’t worry, it happens to many of us at one point or another. But when you find yourself down on one knee, ring in-hand and words escaping you quickly—you know you’ve reached the time to pop the question! It’ll be the fastest and slowest 30 seconds of your life, but when he or she says yes it’ll all be worth it!

Slip a gem on her finger from another fine family owned and operated Orange County jeweler, Winston’s Newport Jewelers. Since Winston’s opened its doors to customers back in 1969, they’ve been offering exquisite gems and baubles with an unmatched level of customer service. After all, store President, Glenn Verdult, is no stranger to the most exquisite and largest collections of rare large diamonds, colored diamonds, gemstones and precious stones. He assures Winston’s customers that rare diamonds and precious stones are what make up his sparkling work in Orange County. Handselect one of these rare beauties and you can custom design a style and size to make that dream ring of yours come true!

Diamonds in pure white, soft pink and even golden yellow are amidst the rare gems that could land on your finger, ladies!

Winston’s competitive pricing will get that “oh my goodness” look on your new fiancé’s face (with some money left in the bank for the honeymoon too). Another something super special about this Costa Mesa spot is that their uniquelydesigned pieces are sure to bring a sparkling smile to any historical jewelry collector. Winston’s Newport Jewelers offers antique styles like lovely gold, platinum, diamonds and gems from historical eras that can’t be found anywhere else. Right here in Costa Mesa, who knew? And ladies: if you’re thinking this far ahead (as you should!), Winston’s also carries a slew of luxury watches, pre-owned luxury watches and items that would make the perfect gift for any handsome mister. Always committed to providing the best in customer service to each of their valued customers, Winston’s is the well-known jeweler that every gem-lover must visit! So gents: wipe that nervous grin off your face and remember all of the good reasons why you’re poppin’ this big question (with just the right ring)!

Now that the question has been popped and the diamond is locked on your pretty little hand, it’s time to do what we wives do best: SHOP. Drive your fashionable self down the sassy streets of Balboa Island’s Marine Avenue District of apparel, and make your way to Candace Paige Boutique!

Here, every stylish miss and misses is sure to find threads for this new chapter in her life. And boutique owner, Kim Lincoln, knows a thing or two about new chapters. A Newport Beach resident herself, Kim bought Candace Paige Boutique from its former owner, Tamee Verdone, as a job search-turned business adventure. "It sounds really corny, but it really saved my life," Lincoln said. You see, the purchase of Candace Paige boutique came in the aftermath of a family tragedy for Lincoln. Years ago, Kim’s young son was hit by a drunk driver, and though he miraculously survived, thirty-eight surgeries later, his leg did not. If this life-changing event wasn’t enough to battle, by the end of the summer, Lincoln and her husband divorced, and times seemed grim. But a ray of light and hope in the form of a small retail space on Marine Avenue seemed to be the promise of a new beginning amidst the family strife. "In a way, it was kind of a rebirth for me," Lincoln says of her newfound creative outlet and dream come true. Candace Paige Boutique brings a casual, beach-chic style: the signature style of South Orange County. Brands like Vince, Sky, Wildfox, Frankie b., Isabella Fiore and Lauren Moshi print shirts (which are a best selling item in CB!), adored frocks by Haute Hippie, handbags by J.J. Winters and glittering wrap bracelets by the coveted Chan Luu are a few customer favorites here. The boutique is one of two spots in the Golden State to carry the fine jewelry line by late designer Lee Brevard. Brevard’s signature jewels can be found on celebs such as Cher, Jodie Foster and even Liz Taylor in her day. Talk about star power! And for the vintage lover in you, find Candace Paige’s knockout selection of vintage leather belts, vintage slips, brooches and vintage-inspired jewelry.

Nothing but the best for the bride-to-be, and you’ll find it all at Candace Paige.

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WHERE? 21 Oceanfront 2100 West Oceanfront Newport Beach, CA 21oceanfront.com

W E A R (Get these looks) Candace Paige 324 Marine Ave Newport Beach, CA shopcandacepaige.com Garys 1065 Newport Center Drive Newport Beach, CA garysonline.com Winston’s Newport Jewelers 1775 Newport Blvd, Ste B Costa Mesa, CA winstonsnewportjewelers.com

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WHERE?

W E A R (Get these looks)

The Cannery 3010 Lafayette Rd. Newport Beach, CA cannerynewport.com

Laura Matthews Designs 322 Marine Ave. Newport Beach, CA lauramatthewsdesigns.com

| RE:DEUX 2013 Issue

Candace Paige 324 Marine Ave, Newport Beach, CA shopcandacepaige.com

Winston’s Newport Jewelers 1775 Newport Blvd, Ste B, Costa Mesa, CA winstonsnewportjewelers.com

Showing Off TH E B LI N G Now that the date is set and the knot is ready to be tied, it’s time to show off that beautiful bling! Grab the girls and head to The Cannery right on the Newport Beach waters to celebrate (and gloat, a tiny tad!). The Cannery makes for the perfect place to hang out and catch up on all of the latest—after all, it is a historical venue in OC, it’s doors dating back beyond when even your romance started. The Cannery started out in 1921 as the first commercial fish cannery built along the Rhine Channel between 30th Street and Lido Park Drive. After decades of success, 1966 marked the year The Cannery would close its sea salt doors, tried by a series of ups and downs, buys and sells and plans and purchases. In the spring of 2000, local residentturned-The Cannery hero, Jack Croul, swooped in and purchased the property in order to restore and preserve it’s great history in the heart of Newport Beach. Croul has since entrusted The Cannery’s success to owner and restaurateur Ron Salisbury. You may recognize Salisbury’s great family name from their historical ownership of one of LA’s oldest and most successful restaurants, El Cholo Cafe. The man knows the restaurant biz! And boy does it show when you step into this fine seafood restaurant operation.

Delivering the best and freshest seafood, steaks and chops right to your table, Salisbury and his staff have not reinvented the restaurant wheel, but carried on the tradition that is The Cannery.

After all, they do carry the legacy of being at the hub of the fresh catch, bearing commercial fishing boats—you can’t get much closer to the fresh catch than that! A brunch, lunch and dinner menu that will impress your taste buds, a cocktail and wine list a mile long (which always makes the engagement story come out a little better) and a decadent dessert menu to finish the night right. The Cannery’s kitchen only uses wild, line-caught fish and meat that is 100 percent certified Angus beef, so needless to say; this food is the gourmet, best of the best. Drop by just in time for happy hour, and you’ll enjoy a ton of drink specials, 50 percent off the lounge menu and some sweet live music for that touch of ambiance. Locals and regulars swear by the swordfish, the lobster (or go all-out with the Surf & Turf) and the famous Chilean Sea bass. My personal dessert recommendation: the mouthwatering chocolate molten cake = divine. Watch out, because you may want to order it as your wedding cake after taking a few bites.

Accessories don’t stop after the engagement ring comes. Oh no, no! In fact, some may argue (not sayin’ who) that a girl needs an even better selection of everyday accessories to choose from now that she has a left hand ring to compliment! So this season, we’re zeroing in on beautiful day-to-day jewels and handbags

by Laura Matthews Designs. Laura Matthew’s line can be found in over 50 boutiques across the country, including her own on Balboa Island, and in the pages of big-time fashion magazines like InStyle, Marie Claire, and now, LOCALE! Laura’s career and accessories enthusiasm all started with her innate sense of style, combined with her years of experience as a consultant and buyer, and now a true artist. Matthews’ handbags are detailed to the core: each stitch is infused with style and substance, made from trend-setting, high-quality materials that rival the premiere design houses of the US. Her original clutch and oversized clutch are two of the frontrunners in the handbag collection— Matthews advises that every woman should have at least one clutch to carry in the day and another in the evening hours, and I second that! Details like embossed leather, metal hardware, textured bows, zippers and studs mark some of Laura Matthews’ signature designs. "I always try to design a bag that can help a woman feel that she is making a great statement even when she is just thrown together," said Matthews. Jewelry by Laura Matthews can be described by local customers as “young and fun,” boasting modern designs of statement-making rings, necklaces and bauble bracelets. I love her use of turquoise and stone—a thick cuff of leather with a big stone piece stitched onto it or a polished gold cuff adorned with gemstones—these designs are beyond beautiful. Beaded bracelets, bolero-style necklaces, all of it can be stacked and layered until you have just the right amount of color and texture for your outfit. The amount of color and statement that just one oversized stone necklace can add to your get-up is sure to have heads turning and passers-by asking “where did you get that?!” Laura Matthews Designs are just that good. You may be pleasantly surprised at the price point. Ms. Matthews sells all of these at price points well below $350, and her one-of-a-kind jewels starting at just $35. Come and get it!

Engagement Party R E A DY It’s engagement party time, which means it’s the hour for getting all gussied up for an evening of celebration with your besties, your family and your in-laws-to-be! It’s basically the beginning of a long line of parties and showers and gifts galore that will show up at your doorstep. There’s a lot to prep and pretty-up for, and SAS Shampoo and Style Blow Dry and Makeup Bar is making it all happen! This glammed up luxury salon is unlike any other—from their exquisite turquoise and silver metallic space on 17th Street’s Costa Mesa, to the full line of hair and makeup products sold in-store, everything in this fine beauty bar has been hand-chosen to make you shine!

Get the standard “SAS” - this blow dry bar’s signature service that includes a quick scalp massage with lightly scented oils, stimulating shampoo and blasting blow dry with a custom style tailored just for your gorgeous self. Or kick it up a notch with the “Above & Beyond” package that’ll give you a knockout halfdo, twist, braids, a loose bun … you name it. A few dollars more will get you a full- on, camera-ready updo—something to spring for on any very special occasion. SAS also offers add-ons like a relaxing 10-minute scalp massage or a deep conditioning treatment that’ll have your roots crying out for more! Makeup is another amazing option when getting dolled up at SAS. They offer the basic “Starry Eyes,” which includes eyeliner, eye shadow and mascara of your choice, the “Cover Girl” all-over face makeup, contouring and eye-vamping or even the option to add some lashes to those baby blues. Since SAS has all of their customers coming back for more, they offer a fantastic loyalty program so every penny you spend at SAS earns you points to redeem. Cash in your SAS points for any service or product like their Spoil Me Massage, SAS blowout, the beauty list goes on and on! Private parties, birthdays, bachelorette parties, and even corporate events to treat that special staff of yours are becoming all the rage at SAS—because really, who doesn’t need a little pampering every now and again?

While you’re kickin’ it up a notch with that red-carpet-ready hair and makeup, it’s an absolute must to have the perfect dress to match this celebratory occasion, and that’s where Westerly comes in. Westerly boutique is one of the top-of-theline fashion houses in all of CDM, and when you walk inside the fashionably breezy doors here, you’ll see what I mean. Owner Lindsey Garland just doesn’t know how to do it any other way!

Before the beautiful, blonde owner, Garland, opened up her store here on PCH a few years ago, she worked as a hardcore buyer and stylist in one of LA’s celebrity favorite boutiques. As a buyer, Garland built relationships with some stand-out, upand-coming designers and became more and more familiar with big fashion names like Stella McCartney, Chloe, Dolce & Gabbana and Prada. You know, the usual, no biggie brands ... Her time spent styling A-list celebrities helped her develop an eye for trend, fit and closet organization for every day and evening style. But Garland’s Orange County roots eventually called her home to venture on her own with this original brandcarrying boutique. Garland shares, “Westerly is my attempt to fill this void, and it combines the best labels found in boutiques in LA and NYC with a Southern California wearability.” Brands like 3.1 Phillip Lim, Patterson J. Kincaid, Genetic Denim, Drifter tees and tanks, J Brand and other hard to find designers are the regulars up in here—fashion-forward, wearable style like you have never seen before. Garland personally edits everything that Westerly stocks its shelves with, and you can see her personal style instantly upon a browse through these racks.

Whenever I walk into Westerly, I feel like I’ve been quickly transported to some small street in San Fran or Soho. It’s honestly a refreshing break from all of the repeat styles that I tend to see when shopping the mall, and each piece I pick up feels like a real “find,” selected just for yours truly. Oh and the jewels and accessories in Westerly, please don’t get me started!

Favored local jewelry designer and accessory extraordinaire, Raptor Jewelry, is at the top of most shoppers’ lists here, for their fine stone necklaces, horn and turquoise and signature feather and metal earring creations. Geoffrey Scott gems often make their way into the jewelry selection at Westerly, too— great as a lovely gift to yourself or to someone else. So if it’s a dress, a fancy blouse, a great skirt or pair of leggings and jewels that you’re in need of for this engagement party date, keep Westerly on pretty PCH at the very top of your list.

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WHERE?

W E A R (Get these looks)

SAS Shampoo & Style 270 E. 17th Street, Ste 11, Costa Mesa, CA SASmeup.com

Westerly 2908 E. Coast Hwy, Corona Del Mar, CA facebook.com/WesterlyCDM

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H O N E YMOO N Departure The “I Do’s” have been said and the party has been had! And what a party that was (some of those guests may still be recovering). So now’s the fun part: to hop in your ride and head for the honeymoon!

Ride away in style in your own shiny, new FIAT from Orange Coast FIAT. The one and only FIAT dealership in Orange County, OC Fiat recently finished the year as the #1 volume FIAT studio in the entire nation! Yowza! A proud part of the family-owned Orange Coast Auto Group, this dealership is a real standout, just walk in and see. As soon as you step foot into the FIAT studio you know you aren’t in just any ol’ car dealership. The red ceilings, bumpin’ music, and genuine faces tell the fun FIAT story, along with the caffeine-lovers’ corner of an espresso bar. Dash over to the state-of-the-art touch screens where you can customize your FIAT, and get immediately hooked into the FIAT lifestyle and spunk. Owner Jon Gray will tell you himself that his first priorities are his customers and his employees, making this an “anything but typical dealership.” Nowadays, we all have so many choices when it comes to cars—all shapes, sizes, styles and perks are out there—but what better way to start your new life together than drive away in a sweet Italian ride?! Heck, Kelley Blue Book even voted the 2012 FIAT 500 as one of the 10 Coolest Cars Under $18,000, so you’ve got the certified stamp of cool on those four wheels! FIAT, founded in 1899 and rebirthed into the modern generation in 2007, officially stands for Fabbrica Italiana Automobili Torino—bet you can impress your Italian friends with that fact! FIAT is truly unique in its style, its drive, its body, but the fact that you literally never have to set foot in a dealership and your custom car can be delivered right to your driveway or business (with a bow on top!) has got to pull a “wow” outta anyone. FIAT likes to make things easy for every single customer that comes their way, and once you pick out the car you want, OC FIAT works quickly to have you driving away in under an hour...easy as that. A huge selection of FIAT 500’s, FIAT 500 Cabrios, as well as the 500L and 500e, and the FIAT Abarth, coming later in 2013. OC FIAT has an amazing team of product specialists who will guide you through the process of purchasing your little dream car, making sure you learn everything there is to learn about this ride, without all of the usual pressure of a Joe Shmo car salesman. Give you and your honey the picture perfect way to start a newlywed getaway together and drive away in one of these JLo-endorsed rides (let’s just cross our fingers that your marriage record will be better than hers).

Hello, Laguna Beach! It’s probably because of your beautifully swept streets and your beachfront styled stores that I have such good style on such a small savings account. Every other boutique on South Coast Highway has got to be a winner, I swear. But Taim Boutique of all places is working hard to help every wonderful woman in OC define and refine her style. And they guarantee that your style will be better for it! I have never seen a boutique that is completely and utterly dedicated to making women feel beautiful and confident like Taim does. For the hopelessly style-handicapped, this may be your dream come true—Taim’s dedicated and darling staff is bound and determined to help you discover your personal style. Walking side by side the customers that need the personal shopper help, staffers here guide you to know what to look for in trends, what looks good on your beautiful bod and how to style it to put the whole package together. When you take your first fashionable step inside across Taim’s Laguna Beach threshold, you’ll feel right at home, too. White paneled walls, oversized silver framed mirrors—this boutique sorta looks like what you wish your walk-in closet looked like. A great selection of sparkled-up dresses for that cocktail party or night out on your honeymoon, even adorable sweaters starting at just $55 for when you need to curl up with something sassy but comfy. Gold and silver, gem and detail necklaces, bangle bracelets and adorable scarves and clutch purses are strewn about this lovely South County spot. Get your scrumptious candles and perfume oils here at Taim, too, where the price is just right! And to top it all off, Taim has an outstanding selection of shoes: pumps, flats and riding boots for every fashionista’s wintery season wardrobe. Dolce Vita is a brand you’ll find around the store, with their great shoe styles for any season.

Dolce Vita also dominates the apparel shelves in addition to the shoe shelves, along with Daniel Rain, Farron Elizabeth, Rachel Pally, Acrobat, Maison Scotch, Blaque Label and other do-right designers.

I adore the timeless selection of handbags at Taim—cross-body bags for traveling and traipsing around town, even scarves to keep the California girl inside of you nice and cozy this winter. As you dash off on the most romantic honeymoon you could have ever imagined, remember to dress to the nines and find your style at Taim Boutique!

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WHERE? Orange Coast FIAT 2524 Harbor Blvd, Costa Mesa, CA OCFIAT.com

W E A R (Get these looks) Taim Boutique 1259 S. Coast Highway, Laguna Beach, CA taimboutique.com

Garys 1065 Newport Center Drive Newport Beach, CA garysonline.com

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949.281.5709 | PACIFICEDGEHOTEL.COM

Start the new year with a Staycation at the beach. Locals get 20% off at Pacific Edge Hotel.

647 SOUTH COAST HIGHWAY, LAGUNA BEACH, CA 92651

Enjoy a paddle board lesson, complimentary beach chairs, a little spa session, or a full day in your own oceanfront, indoor-outdoor cabana.

BASED ON AVAILABILITY. RESTRICTIONS APPLY.

Rich and rare was the dress she wore...

13011 NEWPORT AVENUE, SUITE 111 | TUSTIN, CA 92780 | P. 714-573-8000 | F. 714-573-8100 | BLUSHBRIDALCOUTUREOC.COM

Candace Paige is starting the new year with a fabulous new look and a fabulous new online store.

Like us on Facebook and let us know what you think!

324 MARINE AVENUE | NEWPORT BEACH, CA 92662 949.673.5707 | SHOPCANDACEPAIGE.COM

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124 likes localemagazine What happens when you combine a professional photographer and 4 iPhone photographers. #DontCare #GypsumBoutique #BlackSheepClothing #WonderlandSunglasses #HeatherPullisDesigns #ReduxRitual Chris_Chavira <<<Professional photos by www.ccimages.com ashleyelainexo #iPhone #photog stylesbymelfox #Styling and #iPhone #Photog crushphotostudios #iPhone photog (professional photog) simplysweetholly <<<Holly Schoenke, #Model, Orange County Wedding and Event Planner - www.simplysweet-weddings.com designvisage #HairAndMakeUp by Design Visage, Beauty by DV Lauren, www.designvisage.com Like

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BRANDS: Gypsum Boutique (Clothing) 16292 Hollywood Ln. Huntington Beach, CA www.gypsumstyle.com Wonderland (Sunglasses) www.wonderlandsun.com Instagram @wonderlandsun Heather Pullis Designs (Jewelry) 1670 Santa Ana Avenue #A Costa Mesa, CA www.heatherpullisdesigns.com Redux Ritual (Clothing) www.reduxritual.com Instagram @redux_ritual Black Sheep Clothing (Clothing) www.blacksheep-clothing.com Instagram @blacksheepclothing Don't Care (Clothing) www.dontcare.com Instagram @_dont_care_ LOCATION: Mesa 725 Baker Street Costa Mesa, CA www.mesacostamesa.com

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DO EXPERT

INTERVIEW BY: JENNIFER HOOD PHOTOGRAPHY BY: NIKKI THORNTON

et ready for an exodus of Biblical proportions. Oh ye, filmgoers, burdened by long ticket lines, chewy popcorn, and sticky shoe soles - leave the hogged armrests and overcrowded halls of your local cinema behind and find salvation in the cushier leather recliners of a Cinepolis near you. International theater chain Cinepolis introduced arguably the first luxury cinema in 2000, trading the tired and underwhelming staples of your local movie theater for all the upscale amenities of a first class flight: plush Italian leather seats, in-theater waiter service, a full bar and kitchen menu, chic modern décor and next level comfort - can I get an amen?

Enrique Partida, the cinephile and metal head behind Cinepolis’ winning marketing strategy, continues to take audience experience to the next level. He’s the guy responsible for the new website, the new mobile app, the new menu and the new mixology classes coming to the five luxury Cinepolis locations across California. We talked with him about the finer things of cinema as he readied for the Grand Opening of the second Orange County Cinepolis location in Rancho Santa Margarita.

Enrique Partida

LOCATION PHOTO COURTESY OF: CINEPOLIS

Ocean Ranch 32401 Golden Lantern Laguna Niguel CA 92677 949-487-1900 Rancho Santa Margarita 30632 Santa Margarita Pkwy.

Rancho Santa Margarita CA 92688 949-835-1888

Q: Cinepolis brought you on to advance the customer’s experience in its theaters. How have you added to the already luxurious event of visiting a Cinepolis cinema?

ENRIQUE PARTIDA: The first thing I did when I got here was to rethink the menu. The menu already had some great happy hour-type items and your classic movie snack favorites; but, I wanted to take the quality, presentation and the flavor even further. I wanted to add specialty gourmet items. So, we got all the chefs together from the different locations and held a kind of cook-off, like Hell’s Kitchen. We had all the chefs prepare existing menu items in a new way, as well as create their own new dishes that they thought should be on the menu. Then, we tried everything and judged each dish on flavor, presentation, ease of consumption, brand identity ... and a few other things – from those ideas we picked the best ones and put them on the menu. We also added vegan, gluten free and other healthy alternatives to the menu.

Q: For our readers who have never seen your menu, it has an amazing and unique makeup. There’s the sushi, the artisan cheese plates, the paninis, the salads, the full-on entrees and the amazing desserts ...

EP: Yeah, we really tried to make it completely different from anything you’d have anywhere else, while still keeping those classic favorites everyone likes. Starting in February, we’ll do another chef cook-off to plan some new seasonal menu items for summer. All of our California locations also have regional beers on tap. So the beer you get at your local Cinepolis will be made by a brewer in your local area.

Q: Is the concept of a luxury cinema truly new to recent history?

EP: According to our records, Cinepolis was the first to launch a luxury cinema concept about a

decade ago. Since then, similar things have arose.

I think the problem till now has been that people didn’t have a better option. If they wanted to go to a movie, they had to wait in line for an hour, get bad seats, potentially, if they didn’t arrive early enough; then, they had to fight for the armrest and sit in cramped theaters with sticky floors.

Now that people know they have a better option, especially in a time when quality is king, they are willing to pay the luxury price for the luxury experience they will get at Cinepolis.

Q: “Luxury price” translates to about $20 a ticket for an adult at a standard night showing at Cinepolis. That’s about $8 more than a standard adult evening ticket at any other theater. What does that $8 more get people at Cinepolis?

EP: No more long lines – you can pre-purchase your tickets and reserve the seats you want, just like at a performing arts theater. Also, you have an incredible amount of space. Our theaters have these Italian leather reclining chairs, each chair with its own side table and dim lamp so you can see what you’re eating. Each row of chairs has at least four feet of room between rows. So even if someone is walking down your aisle while your chair is reclined, there’s plenty of space. You get in-theater waiter service from the push of a button on your armrest, and the servers are trained like ninjas [laughs]. They’ll go in and out and get you your food and drinks without being noticed. The usual response from first-timer guests is that they will never go back to the typical movie theaters.

It’s like upgrading to first class on a plane. You can’t go back.

Q: Having already taken movie-going to the next level, do you have any new ideas on how to make user experience at Cinepolis even more lavish?

EP: We want to work on getting more alternative

content for our audiences, so it’s not just movies.

You know, concerts, performing arts, even sports events like the Super Bowl. We’re advancing our online presence with a new website and a new Cinepolis app launching in 2013. I’ve been working on a rewards program for members of Cinepolis, which just started. Also - I’m really excited about this one - we unveiled a new series of mixology classes which we will be hosting at the theaters. We’ve partnered with a well-known regional mixology agency who will be working with our bartenders to teach the classes to our guests. It’s gonna be really fun.

LIGHTNING ROUND Q&A WITH ENRIQUE PARTIDA Favorite Movie? Drive. Amazing soundtrack, superb storytelling and a great director.

Who would play you in a movie about your life? Sylvester Stallone [laughs]. He was the action hero for our time. You don’t have a current actor who fits that role any more. You don’t have those great, iconic actors in this newer era, I don’t feel like.

Favorite item on the Cinepolis menu?

Angus & Dijon Steak

Cinepolis has two Orange County locations.

See what’s playing by visiting www.cinepolisusa.com

| RE:DEUX 2013 Issue | 123

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DEUX

t he WRITTEN BY: ERIN ROSE BELAIR AT WWW.ROSEBLACQUE.COM PHOTOGRAPHY BY: JENAVIEVE BELAIR AT WWW.JENAVIEVEBELAIR.COM

T

his piece is derived from my journal – a tattered pink notebook that used to say Thursday across the cover before all the letters faded off. I carry it with me and fill the pages with sights and smells, feelings and phrases, to save and stock-pile for future stories or letters yet to be sent. In late October, I committed myself to a juice cleanse, or a life cleanse as I now refer to it.

I started prescribing advice and warnings of potential downfalls inside my notebook. It made the whole process feel greater, bigger.

For five days, I had nothing but water and six juices a day from sun up to sundown. I wrote it all down: the good parts and the bad. I am not a doctor or a nutritionist. The information here is given to you via Suja juice and my own personal experience.

SUJA JUICE AND YOU: Suja Juices are made in San Diego from all organic fruits and vegetables. Their carefully crafted recipes are designed to keep you happy, healthy and hydrated during your cleansing journey. Created by founder Eric Ethans and co-founder Annie Lawless, who have both dedicated their life and passion to helping others live a healthy life, Suja Juices are the freshest juices on the market. They are 100 percent certifi ed organic and packed full of nutrients. The genius of Suja Juice is in the science. When they say, “fresh pressed,” they really mean it. Their juices are cold-pressed through a hydraulic press. This ensures that all of your nutrients and enzymes stay in tact and are delivered to you through their beautifully bottled juices. Then, to extend the freshness and shelf life of the juices, they undergo an HPP (High Hydrostatic Pressure Processing) method, which means that immediately after the juices are pressed, they take an ice bath and pressure is applied to remove all oxygen and pathogens so the juices stay tasty!

Suja juice is using the perfect combination of nature and science to get you the best product available today. Stores like Whole Foods carry Suja juices. You can also place orders online, and they will ship to your doorstep, anywhere in the country!

126 |

| RE:DEUX 2013 Issue

PRE-CLEANSE: Listen to your body during this experience.

You may need to tailor these instructions to better suit your particular lifestyle. I recommend, two days before you cleanse, to narrow your diet down to fresh fruits and vegetables. Cut out all alcohol, excess salts, refined sugars, white breads and processed foods. If this alone seems like a shock to your system, then give yourself a week to start adjusting to this new way of eating, and start by cutting back one thing at a time. Ease your body into this adventure. The idea of a cleanse extends far beyond the three or five days you have committed. Cleansing is an opportunity to give your body and digestive track a rest. Think of it as spring-cleaning for your insides. There are so many beneficial side effects like weight loss, brighter skin, better digestion and more energy. Suja Juice wants to help you realign your relationship to food and nutrition through a healthy lifestyle.

MEET MY SUJA CLEANSE JUICES: Suja makes eleven juice flavors, and these are the six flavors included in my five-day cleanse. Each bottle is 16 ounces of pure deliciousness and nutrition and the entire week-long cleanse package is $270. #1 GLOW is a hearty green color made of green apple, cucumber, celery, collard, spinach, kale and mint. It’s tasty and refreshing. #2 FUEL is made of carrot, apple, pineapple, orange, lemon and turmeric. #3 PURIFY is made of carrot, apple, celery, cucumber, lemon and beets. #4 SPARK is made of water, strawberry, lemon, raspberry, honey, tart cherry, cayenne and stevia. This one seemed the strangest to me at first, but by the end of the week, it was my jam. I looked forward to it all day. #5 GREEN SUPREME is made of apple, kale and lemon. #6 VANILLA CLOUD contains almond milk, coconut milk, vanilla bean, honey and filtered water.

shocked awake, because I felt like I had been stuck in a fog since I started the cleanse. As far as the taste of the juices, I think #2 is my favorite. I love carrot juice. I was running all over the beach and swimming in the waves. This high was short lived though, and I downed #3 less than two hours later.

Delicious. In the evening, I hung out with my girlfriends while they sipped wine and made cookies. This was the hardest time so far.

Just say no. It seems like the hardest part is breaking the habit of eating. I don’t think I am actually hungry.

DAY THREE:

DAY ONE: I stayed in bed far longer today than I normally would have without the prospect of my ritual cup of coffee and poached eggs over toast. I have to admit I feel intimidated about starting the cleanse, but also really excited. I have a few extra pounds that I would like to say goodbye to. I am still fighting a bit of a head cold and nothing is working to kick it, so this is either a really good or really bad idea to start cleansing today. To alkalize my body on the first day, as suggested by Suja, I prepared myself a glass of warm water with a tablespoon of apple cider vinegar and lemon, which must be an acquired taste. I washed the dishes to try and buy some time. Ten minutes went by. I was hungry. I was really hungry. I went ahead and drank my first juice. The juices are all labeled one through six, and as the day passes, you move from one number to the next. My first juice is a gorgeous green color that might scare some people off, but do not let it. It is refreshing and delicious. I spent this first day oscillating between real hunger and enthusiasm over this adventure.

They say hunger is normal the first day or so but that my body will adjust. I’m waiting for that adjustment. I feel more tired than usual and a bit foggy like I can’t really think straight. I am made very aware that this will be a test of my will power more than anything else. I want this. Today, I weigh in at 132 pounds.

DAY TWO: The head cold I had is a distant memory. I can’t believe that just one day of juices took care of it. I feel so much better! On another note, I didn’t stay busy enough yesterday. I left too much time in the day to obsess over eating. My first recommendation would be to stay busy, not necessarily active, but busy.

Watch a movie, read a book, go for a walk, take up knitting. Today, I went down to the beach, because October decided it wanted to belong to summer as well. I packed #2 and #3 juices in a cooler bag with ice packs and went swimming in the ocean. I needed to be

Day three was a high point. If I had to title the day I would call it acceptance. I had so much energy. I woke up and was thrilled to drink my juice. I think my taste buds are more sensitive and maybe stronger if that’s even possible? Everything is more delicious.

I think my body is adjusting, and I decided I would try some exercise. I went to yoga; a non-heated class for 45 minutes rather than my usual heated hour-long class. I felt great.

I did get light headed from time to time, but I just paced myself and listened to my body. I recommend that if you are going to exercise during the cleanse, you must remember you are only consuming 1200 calories a day. Do a subdued version of your usual workout and only if you feel up to the task. Do not push your body. This is all about listening to how you feel. I can also tell today that I am loosing weight. I don’t have a lot of weight to lose, maybe 5 or so vanity pounds, but those are falling off as the days pass by. I also decided to clean out my house today.

I figured that if I am cleaning out my body I should do the same to my surroundings.

Today I was really feeling the whole spirit of the cleanse. Today, I weighed in at 129 pounds.

DAY FOUR: I miss coffee. I really truly miss coffee, and I think that just proves that my body had grown accustomed, or addicted, to my caffeine intake. I am going to try and extend my coffee hiatus until after the cleanse. I don’t know how long but I feel pretty inspired by this whole thing to clean out my whole life.

Today was rough. I was super moody all day.

I found myself more than once wanting to throw a fit and literally wondering what life was all about. I really wasn’t anticipating an emotional response to the cleanse, but here I am. I should be locked away until this whole thing is over. Do not let my frank honesty about the hard times deter you. It takes will power and a strong desire for a certain quality of life to see this through, but I believe it is worth it. I can tell my energy levels are affected. It is a new and a very clean energy that feels much different from my usual caffeine fueled state. Also, my skin looks amazing. I have had several people tell me today that I am glowing. Most of the time I don’t feel hungry, but I still have the desire for certain foods. I think it’s more of a social thing. Eating is a very social aspect of our culture and breaking out of that has proved to be the hardest part. I have made a new board on Pinterest and pinned about a million and five recipes for when I am done with this.

I will never take food for granted again.

DAY FIVE: I don’t know if it’s because the end is near or that my body has finally realized that this is what’s going on, but I feel totally normal today. I feel like I am functioning at the right level again. My body and brain have met back up in the middle and are ready to see this through. It also helps that I kept super busy today. I didn’t throw any fits. I didn’t obsess over food. I didn’t even feel hungry.

I honestly feel like I could keep on going. I am, of course, looking forward to eating again. I have lost seven pounds. I feel great.

I am sleeping a bit lighter, but when I wake up I feel well rested and pop out of bed far earlier than I would have before. I refuse to go back to eating anything other than just what my body needs. I see no reason to go above and beyond with heavy meals and “bad” foods. I am seriously dedicated to staying on this path. I think other than my waistline, the most affected part of me is my will power. I am so proud of myself for seeing this through. It’s been hard but I look and feel better than I have in so long. Today, I weighed in at 125.

POST-CLEANSE: The day after I completed the cleansing program there were no trumpets blowing, no great feasts to be had, no one hugging me at the finish line. It’s just me. I am still me. I am the only one who was ever being held accountable. On the other side of this journey, I feel accomplished. I have no desire to go rushing to the refrigerator. I read that easing back into food is just as important as the cleanse itself. You do not want to shock your body on reentry. I started with a fruit bowl for breakfast, a kale, apple, and celery juice for lunch, and for dinner, I had some brown rice and steamed veggies. The Pinterest recipes? Maybe there will be a time and a place for those, but for now, I am sticking to extremely basic foods. The size of my stomach has shrunk, so I have to be careful not to eat too much. Everything tastes better than I remember. My relationship to food has been forever altered. I think that was the whole point. I feel refreshed and rejuvenated. I feel thankful.

I whole-heartedly endorse this product and this experience. Yes, weight loss is often a side effect of a cleanse, but it is not the whole point. The experience tested my will power, my focus and my relationship with myself. I feel great, but it was hard work.

WWW.SUJAJUICE.COM

WHERE YOU CAN GET SUJA JUICES MOTHER’S MARKET & KITCHEN www.mothersmarket.com Locations in Brea, Costa Mesa, Irvine, Huntington Beach, Laguna Woods, Santa Ana and Anaheim.

WHOLE FOODS MARKET www.wholefoodsmarket.com Locations in Laguna Beach, Laguna Niguel, Newport beach, and Tustin.

| RE:DEUX 2013 Issue | 127

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DEUX

ERIN AMICO

Account Coordinator, Allergan Current City: Newport Beach

Billy's at the Beach

MONDAY: My strategy to overcome a brutal case of the Mondays is a rush of adrenaline and testing my limits by scaling a rock wall. Rockreation in Costa Mesa is my favorite indoor climbing gym because of the inviting atmosphere and ultrafriendly, knowledgable staff. After a good climbing sesh I feel on top of the world (pun intended) for the rest of the week.

Rockreation | 714-556-7625 | rockreation.com

JEFFREY CHON Owner, Alley Restaurant & Bar, Tabu Shabu Restaurant Current City: Newport Beach

MONDAY: Always a tough start following a long weekend (and preparing for a long week ahead), so I set the week off with a fantastic burger and stiff libation from Cassidy’s Bar and Grill in Newport Beach. Bartenders Brian, Eugene, or Kalib set me into a good direction for the week.

Cassidy’s Bar and Grill | 949-675-8949

TUESDAY: When I wake up a little hangry (hungry+angry) and want to spare my coworkers, stopping at Alta Coffee in Newport Beach on my way to work saves the day every time. I’m a creature of habit and usually order an Iced Coconut Latte and the Surfer Burrito (add avocado!) simply because it’s awesome and I can’t will myself to order anything else.

Alta Coffee | 949-675-0233 | altacoffeeshop.com

TUESDAY: Some may be into the Taco Tuesday thing, I grew out of that but still enjoy some authentic Mexican food. I usually just swing up the road to El Matador in Costa Mesa for a killer selection of premium tequilas and a Taco Tuesday that isn’t too overwhelming. Afterwards, I may just have to head over for a game of pool at Games Plus on 19th.

El Matador | 949-645-0324 | elmatadorcostamesa.com Games Plus | 949-642-8847 WEDNESDAY: I start off my midweek hump by swinging by Billy’s at the Beach in Newport for lunch. Try the sausage platter and always say “hi” to Cash Wilson behind the bar. Following, I may trek over to Hi-Time Wine Cellars for possibly the best selection of wine Orange County has to offer.

Billy’s at the Beach | 949-722-1100 billysatthebeach.net Hi-Time Wine Cellars | 949-650-8463 | hitimewine.net

WEDNESDAY: Work is dragging. The only thing that sees me through is a hump-day treat from Milk and Honey located in the Camp. My all-time favorite is the Lavender Latte but their Honeydew Iced Tea is equally to die for. As you walk back to your car don’t be surprised if the smell wafting from Umami Burger, just a few shops down, doesn’t gets your taste buds all hot and bothered. Resisting the urge is futile, give in and try their mouth-watering Truffle Burger. Although I doubt you would regret this moment of weakness, if your still feeling guilty, burn a few calories by laughing until your abs hurt by fighting for first place at Mutt Lynch’s trivia night.

Milk and Honey | 714-708-0092 Umami Burger | 714-957-8626 | umami.com Mutt Lynch's | 949-675-1556 | muttlynchs.com

Newport Beach Farmers' Market

THURSDAY: I’ve managed to duck out of work early and that means only one thing: happy hour. After a hectic week I’m craving a fun scene minus the loud, dark bar. The view of the sun setting over the coast line from Rooftop Lounge usually satisfies the mellow vibe I’m looking for. Their famous Mojitos definitely bring the fun. Between 3-5PM beer, wine, well drinks and even Mojitos are all half off. Grabbing dinner at K’ya located just down stairs is also easy on the wallet with a variety of small plates to choose from starting at only $4.

Rooftop Lounge | 949-497-2446 | rooftoplagunabeach.com K’ya Bistro | 949.376.9718 | kyabistro.com

Alta Coffee

THURSDAY: Time to get groceries! When I need high quality fish and some truly unique Asian food, I head to Mitsuwa Marketplace in Costa Mesa.

I may stop by for a Sangria at Habana before returning home. If meat is on the menu, The Meat House on 17th st. always has the good stuff.

Mitsuwa Marketplace | 714-557-6699 mitsuwa.com/english Habana | 714-556-0176 | thelab.com

FRIDAY: By the end of the week I’m usually ready to let my hair down, figuratively and literally. A blowout from my favorite stylist at Drybar in Newport Beach is the perfect way to pamper myself and feel great without spending a fortune at a regular salon. Once I’m all dolled up, I’m ready to dance my heart out and as a Newport Peninsula local, one of my favorite spots is The Blue Beet for their live music. A moderately short walk away is Rudy’s Pub and Grill which transforms on Friday and Saturday nights to make-way for a DJ and fellow party-people in search of a cold beer and a good time.

Drybar | 949-298-4676 | thedrybar.com The Blue Beet | 949-675-2338 | thebluebeet.com

FRIDAY: Ah, the end of the week. I absolutely need a great lunch so I head to Café R&D at Fashion Island for a prime rib dip. Once the day winds down, I may swing by the A Restaurant on PCH for a libation.

The late night could take me anywhere!

Cafe R&D | 949-219-0555 | rd-kitchen.com/ A Restaurant | 949-650-6505 | arestaurantnb.com SATURDAY: College football enjoyment time.

My absolute favorite is Mutt Lynch’s on the boardwalk for some pterodactyl wings and a schooner of PBR! Ask for Melissa and you can’t go wrong! Continuing on the Balboa Peninsula may cause a detour at the popular sports bar Rudy’s for some real college rivalries.

Mutt Lynch's | 949-675-1556 | muttlynchs.com Rudy's Pub and Grill | 949-723-0293 rudyspubandgrill.com SUNDAY: Start off the morning by getting the best organic vegetables and meats from Newport Beach Farmers' Market in Lido. I could spend hours here, but then I’d have too much to carry home. Sunday is a good night for TV, but before I call it quits, can’t go wrong with Anjin Japanese BBQ in Costa Mesa.

Newport Beach Farmers' Market | newportbeachfm.com Anjin Japanese BBQ | 714-979-6700

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Rooftop Lounge

Peter's Canyon

SATURDAY: When I’m feeling a little hungover, nothing hits the spot more than breakfast at Anastasias in Laguna Beach. Try the Anastasia Omelet (add avocado!) and I promise you won’t leave disappointed. Once I’m feeling better, I like to walk just a block over to the Laguna Beach Farmers Market and stock up on reasonably priced fresh produce and a variety of other goodies like organic roasted nuts.

Cafe Anastasias | 949-497-8903 | anastasiaboutique.com/ Laguna Beach Farmers' Market | lagunabeachinfo.com SUNDAY: Before jumping on a beach cruiser to meet friends for bottomless mimosas at Woody’s Wharf, I like to head to Peter’s Canyon with a friend or two for a hike. With lots of trail options, this is a great place to bring your dog for a long walk or even go mountain biking. I get there earlier in the morning and choose longer hikes to try and avoid the crowds.

Peter’s Canyon | ocparks.com/peterscanyon/ Woody’s Wharf | 949-675-0474 | woodyswharf.com

• BY

LOCAL R O F , S LOCAL

S •

UG AY T H R O BE MOND O T E R E WH

ALANA MOCK

Ritual Juicebox

Co-owner of Thread & Stone Jewelry Current City: Costa Mesa

TUESDAY: I take the day off...

El Matador | 949-645-0324 | elmatadorcostamesa.com Games Plus | 949-642-8847

Dee-Lux Bear Flag Fish Company

SATURDAY: Saturdays are all-day beach days for my friends and I. We grab a few of The Natural sandwiches and cool beverages at Irvine Ranch Market before heading down to Laguna's 1,000 Steps beach. Laguna has some of the most beautiful beaches I've ever been to, and that's saying a lot after growing up on Oahu, Hawaii.

Irvine Ranch Market | 949-631-4404 | irvineranchmarketoc.com SUNDAY: One of my absolute favorite things to do in Southern California is treasure hunt our local Flea Markets. My boyfriend and I wake up with the sun, grab a hot chai on the way, and spend the morning perusing aisles with our eyes peeled. Most of the time we're looking for specific items, but it's so fun when something catches you by surprise and you can't leave without it.

Orange County Great Park | ocgp.org

Co-owner of Thread & Stone Jewelry Current City: Costa Mesa

FRIDAY: After an action packed work week, I love to destress with an indulgent “Fassage” at Spa Gregories Day Spa. It’s a relaxing full-body massage and facial together in a single appointment. It's the ultimate spa experience. The spa has their own luxurious signature body and skin care line and a hip, girly gift boutique with all of the latest “must have” products. Love it!

Spa Gregorie’s Day Spa (Newport Beach) | 949-644-6672 spagregories.com

MONDAY: After work I like to wander over to Cafe Lotus with friends for Lemongrass Tofu Vermicelli.

If you're unsure what to get, ask the owner to serve you up something special and be surprised!

Cafe Lotus | 949-574-2479 TUESDAY: I like to start off my day with fresh juice from Ritual Juicebox, 100% organic and cold pressed. The owners and workers are super friendly and helpful. Stop by for delicious juice or just to get a little knowledge about the benefits of juicing. My favorite is 'Red Energy'.

Ritual Juicebox (Costa Mesa) | ritualjuicebox.com | 949-354-5581 WEDNESDAY: I love being outdoors and Back Bay is a great place to escape. The trails are perfect to run or bike through, and the views are incredible.

Newport Back Bay | ocparks.com/uppernewportbay THURSDAY: A perfect lift-me-up after a day of work is essential. Maui Sunrise from Banzai Bowls is my favorite, although I may be a little biased considering I'm from Maui.

Banzai Bowls (Costa Mesa) | 949-722-8329 | facebook.com/banzaibowls The Blue Beet

SATURDAY: I wasn't much of a doughnut eater until I tried Sidecar Doughnuts. Every Saturday, Sidecar and Stumpton Coffee Roasters have been hosting free tastings to the public. Let's just say it was the best doughnut I've tasted. Can't wait for their grand opening on 17th Street in Costa Mesa!

Irvine Ranch Market | 949-631-4404 | irvineranchmarketoc.com SUNDAY: One of my absolute favorite things to do in Southern California is treasure hunt our local Flea Markets. My boyfriend and I wake up with the sun, grab a hot chai on the way, and spend the morning perusing aisles with our eyes peeled. Most of the time we're looking for specific items, but it's so fun when something catches you by surprise and you can't leave without it.

Orange County Great Park | ocgp.org

WEDNESDAY: Midweek my work schedule usually calls for business lunches out with clients. (Someone has to do it!) I try to switch it up around town. There are so many great restaurants in Newport. If I’m short on time, Bayside Restaurant is one of my go-to spots. It’s right down the street from my office and their elegant setting, great service and tuna tartar help me get the job done!

Bayside Restaurant | 949-721-1222 | baysiderestaurant.com Newport Beach Restaurant Association | 877-4NB-DINE newportbeachdining.com THURSDAY: Thursday nights my girlfriends and I kick off the weekend early with dinner at our favorite hangout, The Bungalow Restaurant in Corona del Mar. Their crew is super friendly and the cuisine is just amazing. (I don’t even eat red meat!) They have a great local vibe and one of the best wine cellars around with over 20 wines by the glass and over 160 premium bottles. If you like Moscow Mules, proprietor Jim Walker’s version is the best in town!

The Bungalow Restaurant | 949-673-6585 thebungalowrestaurant.com

NICOLE CABEBE

FRIDAY: My boyfriend and I love the beach so Crystal Cove it is. Sunny and uncrowded makes for the perfect day. I always crave acai after the beach, so Banzai Bowls it is again!

President & CEO, California Marketing Concepts, Inc. Current City: Newport Beach

TUESDAY: Tuesday afternoons I hit the track at Corona del Mar High School with legendary coach Bill Sumner and my pals from Cal Coast Track Club for some serious speed work. Coach makes the workouts fun for everyone with training tips for upcoming local races like the OC Marathon. I love how there are all levels of runners there from Olympians to walkers.

Cal Coast Track Club | 949-752-1300 | calcoasttrack.com The OC Marathon | 949- 222-3327 | ocmarathon.com

WEDNESDAY: Afternoon coffee date with friends at Portola Coffee Lab. Portola Coffee Lab | 949-284-0596 | www.portolacoffeelab.com

FRIDAY: The possibilities for Friday night are endless, though I do enjoy dinner with friends at True Foods Kitchen.

True Foods Kitchen | 949-644-2400 | shopfashionisland.com

PEGGY FORT

MONDAY: Monday is busy with late nights at the office followed by yoga at Equinox or a long run at the beach, so healthy take-out on the way home is a must! Some of my staples include: Shrimp Ceviche from Avila’s El Ranchito on Balboa Peninsula, Ahi Poke from Bear Flag Fish Company, or the Kale Salad from True Food Kitchen.

Avila’s El Ranchito | 949-675-6855 | avilaselranchito.net Bear Flag Fish Company | 949-673-3474 | bearflagfishco.com True Food Kitchen | 949-644-2400 | truefoodkitchen.com

MONDAY: love investing in health, so Ritual Juice Bar at The Camp has become a favorite way to start my day. After a day of errands I shop at Mother's Market and Growers Direct to stock up on groceries and fresh produce for the week.

Ritual Juice Box (Costa Mesa) | ritualjuicebox.com | 949-354-5581 Mother's Market & Kitchen (Costa Mesa) | 949-631-4741 www.mothersmarket.com Growers Direct (Costa Mesa) | 949-631-7880

THURSDAY: After a yummy Rockin’ Moroccan Bowl (gluten free with tofu, so good!) at Native Foods Cafe, my best friend and I enjoy an afternoon of thrift shopping at Goodwill and Dee- Lux. Native Foods Cafe | 949-760-9999 | www.nativefoods.com Goodwill (Costa Mesa) | 949-646-2479 Dee-Lux | 714-979-1968 | mydeelux.com

Y IN S D H S U N DA

Spa Gregories

SATURDAY: SATURDAY: Saturday mornings I head over to Nekter Juice Bar on my way to the Corona del Mar Farmers Market. If weather permits, I also try to do something fun outdoors, like rent a stand up paddle board at the Newport Dunes Waterfront Resort. The Dunes is best known by locals for luxe campsites. They also have guided kayak nature tours, boat rentals and tons of quintessential “Newport Beach” community events that are open to the public throughout the year – all on the beautiful Back Bay ecological reserve. It’s like being on vacation in your own backyard!

Nekter Juice Bar | 949-723-1679 | Nekterjuicebar.com Newport Dunes Waterfront Resort | 949-729-1100 newportdunes.com SUNDAY: Sundays you’ll find me browsing the boutiques on Balboa Island to walk off the best breakfast in town from Wilma’s Patio Restaurant. Proprietor Sheri Drewry somehow seems to squeeze us in right away despite having a full house. They serve delicious seasonal menu items and are dog friendly with a laid-back setting.

Personalized orders are not a problem there. It’s like home away from home.

Wilma’s Patio on Balboa Island | 949-675-5542 wilmaspatio.com

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G G IF IF T T C CA AR RD D

DEUX

Segerstrom Center for the Arts 600 Town Center Drive Costa Mesa, CA 92626 714-556-2787 www.scfta.org

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CHANGE YOUR

WORLD WRITTEN BY: ERIK HALE | PHOTOGRAPHY BY: JEFF FARSAI, @FARSAIPHOTO

+

April Hunter Work: Core Reform Pilates Title: Studio Manager/Lead Instructor How long: I have been manager for a few months, but have been an instructor at Core Reform since we opened in September 2010 Available workouts: 7 days a week morning and night, reformer

classes, private and semi private classes by appointment.

Please look at our website for a schedule.

Address: 1058 Irvine Ave., NB, CA 92660 Phone: 949-646-8600 Web:Â www.corereform.com

Q +A

Q: What move do you practice that has changed your world?

AH: The Hundreds. It allows me to go as deep as I want to, focusing on my abdominal strength. Each time I do it I make it what I want to, whether in a reformer class or at home.

Q: How many times do you work out each week?

AH: Three to four times. I look for balance in my life between myself, my family and my career.

Q: What is the best benefit your routine gives you?

AH: Happiness, strength, energy, and balance.

Q: Where is your favorite local healthy meal from?

AH: My own kitchen. I am able to nourish my body and mind the best at home.

Q: What advice would you give someone that would change their world?

AH: Make time for yourself and believe that you can do anything! You make yourself better. This is your world! Make a difference in your life!

| RE:DEUX 2013 Issue | 137

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+

Nancy Halterman Work: Barry's Bootcamp, Irvine Title: Super Trainer How long: Been training for over 5 years Available workouts: Monday and Friday 8:30AM and 9:45AM, Tuesday and Thursday 5:30AM and 6:45AM, Saturdays 9:45AM and 11:00AM. In-home training available by appointment.

Address: 6260 Scholarship, Irvine CA 92612 Phone: 888-750-4442 Web: www.barrysbootamp.com

Q +A

Q: What move do you practice that has changed your world?

NH: Combining weight training and high intensity cardio. This is my go to move and it has been a game changer for me, my body, and my philosophy towards my clients. I have been doing this for years and it has helped me achieve the best results with my clients' bodies and with my own. Barry's Bootcamp does a great job of providing this type of training. Participants get the absolute most out of theirworkout in a fun, energizing, and contagious environment.

Q: How many times do you work out each week?

NH: I try to workout SIX times a week. Usually, I pick at least one day a week that I complete a two-a-day (two workouts in one day). That way I can take the whole weekend off to rest and relax!

With the warmth of the holidays approaching, have your holiday cards hand lettered by

Q: What is the best benefit your routine gives you?

NH: The best benefit to my training program is that it sky rockets my metabolism all throughout the day. Not only do I burn upwards of 800 to 900 calories during my workouts, but post-workout my metabolism remains lifted for up to 24 hours.

This allows me to maintain my goal weight without having to be overly strict with my nutrition.

and receive 20$ off your first booking!

Q: Where is your favorite local healthy meal from?

NH: There is this amazing place called Veggie Grill that I love. The salads at Veggie Grill are my go-to when I need to grab a quick bite. I am by no means a vegetarian, but I love this place. It is 100% plant-based with absolutely no cholesterol, animal fat, trans fat or high-fructose corn syrup.

Q: What advice would you give someone that would change their world?

NH: Life can be anything you want it to be. You can be anything you want to be.

You can look any way you want and feel any way you want. You are in charge of your own body, health, and happiness. Don't limit yourself to leading a less healthy life than you deserve. You are the only thing stopping your goals in life from becoming reality. If you don't know where to start, reach out to someone who can give you knowledge and advice to help you reach your goals; utilize your resources! Make the time, don't make excuses, and get it done. Stay committed.

If you fall, get back up, and pretty soon your goals will become reality! It's never easy, but it's always worth it.

Kristina A. Kunza

Announcements Place cards Invitations Envelopes Hours by appointment only.

Contact Kristina to book a calligraphy consultation today!

714.348.2255 {Kristinakunza@sbcglobal.net}

www.kakalligraphy.com

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| RE:DEUX 2013 Issue

+

Mike Faello Work: Surf City Cyclery Title: General Manager How long: 3 Years Workout: 6 days a week on the bike, 2-3 days in the gym Address: 257 E. 17th Street, CM, CA 92627

& 7470 Edinger Ave, HB, CA 92647 Phone: 949-646-1717Â & 714-842-1717 Web:Â www.surfcitycyclery.com

Q +A

Q: What move do you practice that has changed your world?

MF: Intervals!

Q: How many times do you work out each week?

MF: Six. Q: What is the best benefit your routine gives you?

MF: The ability to not worry too much about what I eat, although I am careful about what goes in my body.

Q: Where is your favorite local healthy meal from?

MF: Greenleaf or Avanti.

Q: What advice would you give someone that would change their world?

MF: Get out of bed an hour early three days a week, get at least 30 minutes of exercise in, and see how much better you feel in 30 days.

+

Eva Verdult, LCSW Work: Co-Owner of Newport Beach MedSpa with

Emerico Csepanyi, M.D. Title: COO How long: 7 Years Availability: Open 6 days per week, offering

evenings and weekends Address: 2131 Westcliff Drive, Suite 110, NB, CA 92660

& 4341 Birch Street, Suite 101, NB, CA 92660Â Phone: 949-631-2800 & 949-756-8633 Web:Â www.newportbeachmedspa.com

Q +A

Q: What move do you practice that has changed your world?

EV: I love the fact that I can bring my Clinical Social Work skills, background and education to the work I do at Newport Beach MedSpa: running the business, working with staff and clients, and making people happy by helping them look and feel good.

Q: How many times do you work out each week?

EV: I get to take advantage of all the great services here, from the Velashape treatment for cellulite, the Releana HCG Diet (especially before vacations and after holidays), Microderms with Laser Genesis to keep my face smooth and clear, and Cosmelan for pigmentation issues. As far as general at-home care, we also carry my favorite products by Obagi and AQ. Q: What is the best benefit your routine gives you?

EV: Botox, fillers and Titan keep me young looking!

Q: What advice would you give someone that would change their world?

EV: Come in for a Complimentary Consultation there are so many different treatments, or products that someone can use depending on their various wants and needs.

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+

Joseph O'Mara

Q +A

Q: What move do you practice that has changed your world?

JO: Warrior 2. It's a workout that challenges one to find calm through chaos.

Work: Curl Fitness

Q: How many times do you work out each week?

Title: Yoga Instructor

JO: Twice a day x six days a week = 12 times a week avg.

How long: 3 Years Available workouts: Vinyasa Flow / Prop Alignment / Yoga Sculpt Address: 3505 Via Oporto, NB, CA 92663 Phone: 949-566-9290 Web: www.curlfitness.com

Q: What is the best benefit your routine gives you?

JO: A total detox from negative byproducts, body and mind.

Q: Where is your favorite local healthy meal from?

JO: Bear Flag Fish Co. Q: What advice would you give someone that would change their world?

JO: Invest in your health! Our health is the only investment that stays with us from the start until the end of our life.

| RE:DEUX 2013 Issue | 143

+

Kris Pennell Work: Pilates Plus OC Title: Pilates Plus Trainer How long: 3 Years Available workouts: High intensity group and

private Pilates classes Address: 435 East 17th Street, CM, CA 92627Â Phone: 949-646-7272 Web:Â www.pilatesplusoc.com

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Q +A

Q: What move do you practice that has changed your world?

KP: The Super Lunge on the Megaformer.

Q: How many times do you work out each week?

KP: Five days a week. I take the weekends off.

Q: What is the best benefit your routine gives you?

KP: I combine multiple muscle groups into each exercise to maximize calories burned!

Q: Where is your favorite local healthy meal from?

KP: You will find me at Mother's everyday! The Albacore Caesar Salad is my fave.

Q: What advice would you give someone that would change their world?

KP: You get out what you put in!

Drop In. Have Fun. Drink Well.

Experience our new Bar Menu at these fine locations FASHION ISLAND Newport Beach (Atrium Court) IRVINE SPECTRUM (near Big Wheel HUNTINGTON BEACH (Warner Ave. at Beach Blvd.) wahoos.com

Visit us at South Coast Plaza and our other locations for incredible beer and wine selections.

DEUX RETUNE...

REGROUP...

REINVENT...

You need to re-think how you connect with people p. 149

RECONNECT...

From a waiter you yelled at for forgetting your side of ranch.

Check out these new Orange County restaurants p. 150

You’re tired of the same old grub

Find some new recipes for your arsenal via these blogs p. 150

You Ordered You Made Love eating?

Probably should start loving exercise, too... p. 151

R E V O

I don’t have instagram

Food

The majority of your Instagram photos are of...

Join the 21st Century. It’s nice here.

W H AT YO U

I prefer simpler times...

BECAUSE NO ONE’S PERFECT.

W

e could open this guide by promising that there's a "new you" just across the midnight marker of New Year's Eve, but we won't. Why? Because we like the present you. This isn't Stepford. We're not looking to replace you. We're just looking to refurbish those rusty edges because, like an old married couple, your endearing foibles and flaws are dangerously close to gnawing at us like mosquitos on the bayou. But like we said! We're not looking to swap you in for a new model, because you're already doing great. Why start over? You've been working out (maybe), trying new things (kinda), and totally not getting mad when people cut you off on the way to yoga (…right?). The bottom line is, we think you've got a lot of potential, kid, all we want to do is pick up the slack and dust a few things off. Now, go ahead, step up and follow the flow chart here to see what part of your life is calling for a re-deux first.

WRITTEN BY: LINDSEY BRO Co-Creator of StatelyThings.com AND JENNIFER & AMY HOOD of Hoodzpah Art + Graphics

146 |

| RE:DEUX 2013 Issue

When men knew how to fix cars, wear suits, and woo women

When women stayed in the kitchen and we could blame the Reds for everything

Check out these classic men’s cuts that are making a comeback p. 148 Start dating their roommate or best friend

Swap your wallowing routine for a fitness routine.

Your ex will wish they never let your hot ass go. Multitask with these easy work workouts p. 151

Single and ready to mingle! Here’s some love advice... p. 149

Get Even

Egg their house

Happily Taken

No

The deliciously affordable Trader Joe’s Lager

If you like that, try this... p. 150

Yes

Get Mad Bad Breakup?

fart

No one gives a flying _____.

These looks will make you a popular page contender... p. 148

puck #nomakeup

Outfit of the day

Newsflash: You’re boring!

Comisserated about how the guys/girls you like don’t know you exis

It’s 2013! The rules have changed. Love tips for guys and gals... p. 149

Spent a fortune on dinner because that one friend didn’t put enough cash in for the bill... again

Real-life “de-friend” the jerk #srsly

Congrats for changing with the times. Cue Bob Dylan

Check out these 3 awesome local acts... p. 153

Or at least harness your chi.

Try this easy meditation to clear your body and mind p. 150

This isn’t a Katy Perry song... you need to seek help

You woke up in a gutter

Shut up, Honey Boo Boo's on

Your DVR is so cluttered it could be featured on an episode of Hoarders

Ok, enough “reality” TV for you. Try one of these witty Hulu gems... p. 152

Yes

Check out our list of must-watch TV, including what’s on now and the best of yesteryear p. 152

Spent the whole night texting people who weren’t there

You vegged out on your favorite TV shows

TV...

You still listen to the same bands you did in highschool

An awesome rock band

N

Because Billy like totally cheated on Susie

You hung out with friends and...

Last Friday Night...

SHOULD REDO?

No

1 NE W TEX T

So.Cal.

MAP

Oh no he didn’t

We all know that you do

#longhairdontcare

Cook dinner at home instead... p. 150

You make your own fun. Next time swap your negative energy and engage... p. 149

Stop tweeting about it and get to the hospital!

Your dad had a stroke.

Please don’t

#ducklips

Leave the drama to reality TV and learn how easy it is to be a good friend... p. 149

Get your mini vacay on! Peruse these local vacation destinations p. 153

You’ve got the itch... the itch for adventure

Check out this other style that’s making a comeback... p. 148

Flat iron? You hiked that mountain in Colorado

You’re beyond stoked she’s bringing the scrunchie back

How does Jess do her hair on New Girl?

*rewind* OMG. *rewind* Oh-Muh-Gawd. *rewind* *call your BFF*

The keys between the white ones

You’re at a piano bar. You request...

So you like Adele. May we suggest this new artist? p. 153

boy wizard

HOMER

Didn’t he get naked in that one play?

Emma Watson

The Serbian group who killed Arch Duke Ferdinand starting WWI

The last book you read was...

I pretend to read Chaucer at the coffee shop

Even Billy Joel is over that song... you need to get some new music. Check out these bands... p. 153

Love her hair...the show not so much

Harry Potter?

WAR & PEACE

Billy Joel’s “Piano Man”

Forget Jess’ hair. It’s all about Schmidt’s lap dancing skills

Isn't a valid Scrabble word

The Black Keys are...

Adele’s “Someone Like You

The song you put on repeat while you cry in the mirror

You were bored

nun #ootd

You

Because there was an emergency...

Check out this little spot for your next faux reading sesh... p. 150

Naked... the word terrifies you

Track your spending and get your money sitch in order... p. 150

Those Burberry ads *swoon*

Reading Vogue is my long-term relationship

How ‘bout these? p. 152

You dream of one day owning a Burberry trench Check out our easy fitness tips and you’ll be shirtless more than Matthew McConaughey p. 151

More Style Tips! p. 149

You got a Kindle for Christmas and need to load it up...

Two book worm worthy titles to read in 2013 p. 152

Eat good, feel good, look great! See our healthy alternatives to your fave foods in the “great swap” p. 151

| RE:DEUX 2013 Issue | 147

N EW YEA R SWAP Summer Watkins is a stylist hailing from Orange County.

Her work includes commercial, editorial and lifestyle. You can thank her for her amazing work styling some of 31 Bits latest lookbooks and catalog shoots. We asked her for help in swapping out 2012’s hottest trends for the next best things in 2013. www.summerwatkins.com

From the 31 Bits “Born an Original” campaign with illustrator and designer Dallas Shaw as the model. Photographed

by Trever Hoehne, styled

by Summer Watkins

THE 2012 STYLE

THE 2013 ALTERNATIVE DROP CROTCH: All Saints, ASOS and Topman for guys, and for girls, loose boyfriend-ish jeans from Scotch and Soda.

THE LOOSE WAVES HAIR STYLE FOR WOMEN

BRAIDS: We recently spied some salons that are even hosting braid bars where they teach girls all the unique ways to use the braid.

ASOS

THE OXFORD SHOE

We’re seeing BUCKLES on shoes, especially for guys. For girls, CHUNKY HEELS on either pumps OR flats.

METALLIC ACCENTS on the toe or heel are really big too.

J. CREW

THE SKINNY JEAN

THE COLORED JEANS ALTERNATIVE

LACE UP LEATHER BOOTS

THE STYLE

TO ADOPT IN 2013?

PATTERN: We’re going to see tons more patterned statement pants.

CHELSEA BOOTS: AllSaints, John Varvatos, Alexander McQueen - for both men and women!

I’m loving the boho glam look. Sequins and sparkly jewelry is still really big, but mixing it with boho styled patterns and textures creates an unexpected look that’s more versatile for everyday wear and it’s quintessential southern California.

THE With Dane Hess

3

MEN’S CUTS Wisdom and a challenge from Dane Hess, barber and founder of Eagle & Pig barbershop in Costa Mesa (home of great cuts and the Six Pack Swap). www.eagleandpig.com 1782 Monrovia Ave, Costa Mesa | 949-422-7236 BIG SWITCH: if you kept it clean and neat for 2012, try growing your hair out a bit in 2013, maybe a longer businessman style or pompadour. If you fought the high and tight styles during 2012, embrace them for 2013.

REMEMBER: Hair always grows back, take a chance and mix it up.

TIPS: 1. USE A COMB - I like the fine products made by Kent.

2. USE A GOOD PRODUCT - For a clean shine and great hold, try Grant’s Royal Hawaiian. For dull finish and medium hold, go with Uppercut Deluxe’s matte clay.

3. GO TO A BARBER - We know you love the hot stylist chick, but she might not give you the best classic men’s cut.

4. BLOCKED NECKLINE - If you work in a suit and tie, or wear a collared shirt most of the time, stick with a blocked neckline. It looks sharper than a taper with those styles.

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| RE:DEUX 2013 Issue

FOR

INSTANT SENSE OF

INSTANT SENSE OF

THE 2013

WEAR COLORED SOCKS. AND LET THEM SHOW.

PAY LESS FOR SPECS AND STILL LOOK SHARP.

THE MESSENGER BAG ALTERNATIVE

GREATNESS #1

“Unravel the spool of convention” with Stance socks in amazing patterns. Guess what?

They just launched a women’s line! www.stance.com

GREATNESS #2

Eyewear company Warby Parker offers boutiquequality glasses at rebellious prices. Modern or vintage inspired frames and Rx lenses are only $95. For every pair bought, a pair is donated to someone in need. www.warbyparker.com

BAG SWAP

Messenger bags have been the go-to utility bag for about a decade.

Step it up by swapping for a rucksack, available in all sorts of natural textiles. Try this handmade gem from San Francisco outfit Ethanmade & Co. www.ethanmade.com

LOL!

URGENT OMG...

FROM RE:

Blame it on the internet, on your parents, or on your no-show prom date - but our collective social interactions are on the backside of awesome. The buck stops here. Reconnect in your life, relationships and work. Rekindle your passion for life and work by finding balance between what’s social and what’s professional.

1 NEW TEXT

1 NEW EMAIL

BEEP

RING THE CURE FOR

INFOMANIA

The key to higher efficiency at work and thus more personal time? Disconnecting from texts and emails. Not altogether. Think of it more as rationing your connectivity.

FRIENDSHIPS Redo your friendships by getting analog. Buy a stack of tacky/cheesy/ridiculous postcards and send them when the mood hits. Invite someone over for coffee (or herbal tea).

Make the excuse to see someone and don’t wait until someone’s birthday to make them feel special.

Swap only texting for the occasional call (keep it short and sweet) or funny picture.

Another great idea, send a long distance friend a real-honest-to-goodness letter.

WORK Work can take over like a bad trumpet player at band camp, but since you need the fruits of your labor, don’t cut ties, just redraw the lines: keep work at work and don’t let office relationships affect your personal life (unless that’s okay with HR).

LOVE GALS – Swap thinking guys have to be the one to call. It’s sexy to take initiative. If you like a guy make an effort to show him by touching his arm, leaning in close, and keeping good eye contact. He’ll pick up.

Most guys speak body language better than English.

GUYS – Swap not communicating for using your words. No one knows what you want, or how you feel, unless you tell them... unless they’re Miss Cleo. Sure they’re not.

SWAP thinking you’re going to be alone forever and start being open. Optimism’s attractive.

SWAP the same old dates for something fun… like a Drive-In movie.

THE FIRST DATE - Keep first dates to an hour. Don’t unload your life story. Ease in.

Keep it light and fun until both sides are ready for more info further down the road.

GENERAL TIP TO SAVE YOU SOME GRIEF: Think before you post. Making things official on social networks too soon (or at all) can cause a lot of problems if a relationship goes off the rails. Also, try to avoid using social sites as a platform to secretly call out your significant other/mate-in-training. Vague and jaded/whining/angry posts meant for friends, lovers or exes pisses everyone off in your feed.

STRANGERS Make this the year that you make friends wherever you go. Sometimes life’s most meaningful and enlightening interactions happen between complete strangers. Take a page out of Mr. Rogers’ book and say “hi” to someone in the elevator, ask your barista’s name, or talk to the guy in line at the Mexican restaurant. Need an opener? He’s wearing a Lakers’ jersey, ask him about the game!

Smile! Say “howdy”! Chances are it’s going to brighten their day, and nine times out of ten, they’ll smile back. These are our fellow humans, don’t be afraid to meet them.

Dr. Glenn Wilson of The University of London conducted a study for Hewlett Packard to gauge the effects of what he called “Infomania”, the distraction by a constant stream of information via text, twitter, email, or phone calls.

The study tested three groups with an IQ test: the first group was left undisturbed, the second was distracted by emails and ringing phones, and the third was high on marijuana.

Researchers concluded some profound things.

Here’s the highlight reel: ✖ Workers distracted by incoming emails and phone calls saw a 10-POINT FALL IN THEIR IQ, twice that of the marijuana smokers. ✖ 62% of people checked work messages at home or on holiday. ✖ MORE THAN HALF of the 1,100 test subjects said they always responded to an email “immediately” or as soon as possible, with 21% admitting they would interrupt a meeting to do so. ✖ Constantly interrupting a task to react to email or text messages creates the same effect on the mind as LOSING A NIGHT’S SLEEP. ✖ Once a task is disrupted, it can take up to 45 MINUTES for the mind to ‘get back on track’.

SOLUTION: As a general rule, allow yourself

certain time slots, maybe 3 or 4 per day when you look at emails, call back clients, respond to texts, and check social networks. Don’t be afraid to shut your office door or not take calls immediately.

Then watch the productivity run rampant.

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MIN D BOD Y& SOU L

THE RESTAURANT SWAP Variety is the spice of life! Break your routine and swap an old favorite restaurant for one of these new spots.

2012

LOLA GASPAR

CALIFORNIA PIZZA KITCHEN

THE 2013 ALTERNATIVE

WILD GOOSE TAVERN. Located in Costa Mesa where the Little Knight used to be, this place offers craft cocktails and every kind of hot dog/sausage you could imagine - not to mention ample taxidermy. (Vegan options too!) www.goosebar.com NEAPOLITAN PIZZERIA & BIRRERIA. This Laguna Beach pizzeria does authentic Italian thick crust pizzas in a wood-fire grill with the freshest farm-to-table ingredients. Craft cocktails, too! www.nealaguna.com

PIEOLOGY. Pieology boasts custom, fresh, healthy pizza in under five minutes. Both their Fullerton and Irvine locations are energy efficient. www.pieology.com

BROADWAY

BY AMAR SANTANA

ARC FOOD & LIBATIONS. Set to open in 2013, Arc is sure to be an OC hot spot in no time. The restaurant will offer craft cocktails with all the bells and whistles, including hand cut ice.

Everything is made in house or sourced from local artisan producers. An open kitchen allows diners to be a part of their meal’s preparation. www.arcrestaurant.com

MOTHER’S KITCHEN

GREENLEAF. This LA restaurant decided to invade Costa Mesa, and we welcome them with open arms. Features include: a marketplace, wine bar, indoor and outdoor dining, and an on-site chef’s garden. Fresh, local, all natural, organic, and delicious. www.greenleafchopshop.com

SPRINKLES CUPCAKES

SPRINKLES ICE CREAM. Yes, the cupcake geniuses are breaking into the ice cream biz.

With one location in Beverly Hills, they will soon be opening a second in Orange County. Enjoy your rich scoop of slow-churned ice cream made with organic California dairy on a fresh waffle cone or sandwiched between two sprinkles cupcake tops. Oh yeah. The shop is set to open right next door to the Corona Del Mar Plaza location. www.sprinklesicecream.com

Exercise

BRAIN

TAKE IT ON: MEDITATING

NEW YEAR, NEW BEER

Meditation is one of the best tools you can have when the going gets tough, the blood pressure gets high, or when you just want to chill the heck out. It’s deceptively difficult, but the most important thing is to keep it up because every time you meditate, the benefits add up. It doesn’t have to be all incense and dim lights either. In fact, the easiest way to meditate is to count your breaths. Follow these four steps.

Oi! You there, the one stuck in the PBR rut (we love it too), let us dare you to break out of the mold. We asked BeerSavage, a movement that connects beer drinkers to their “inner savage”, for their recommendation on brews for the new year.

1. Find a comfortable seat (in a chair with your back straight, feet on the ground, hands on top of thighs. Or, sit cross legged, back straight, and hands on top of thighs).

“We are really liking Noble Ale Works in Anaheim (www. noblealeworks.com). Great beer and good people. But beer choice is subjective, and the movement supports community and the idea of enjoying beer. Drinking beer is about the experience, not the brand in your hand. Domestic, imports, craft brew, home brew, whatever. Find your savage.” www.beersavage.com | Instagram: @BeerSavage.

2. Match the length of your inhale and exhale.

Try counting to six on the inhale, and to six on the exhale.

3. Try to keep your mind clear. If thoughts jump in, gently push them aside and again find your breath.

4. Repeat for six to ten breaths.

GET YOUR MONEY IN ORDER

FIVE ACROSS: CROSSWORD PUZZLES & SODOKU

Whether you’re buried in student loans up to your eyeballs, or just looking to start budgeting your spending, mint.com is the place to manage your money. With this free website you can safely sync all your bank accounts into one place, set saving goals and spending alerts, and compare this month’s spending with last month’s. It literally turns frugality and saving into a game. And they have an app!

Whether you’re a word hound or a numbers wizard, these little games are not only great for your grey matter, but excellent for your coffee house cultural cache. Try the NY Times Monday crossword. They gets harder as the week goes on, and maybe (one day!) you’ll be filling it in with pen and a stopwatch.

THE GROCERY CHALLENGE:

Try to remember as many things as possible before you double check your grocery list. (Try this with other things too. Word of caution: it’s not a good idea to try it with your mom’s birthday, anniversaries, work projects, or final exams).

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Funny Fact:

6:1

The average try to accomplish ratio of a New Year’s resolution.

Aren’t sure what to resolve?

Start here. » » » » » »

Use your phone less.

Get outside once a day.

Learn a real-life survival skill.

Sweat everyday.

Help someone whenever you have the chance.

Read books/things that are longer than the average internet article. It’s time to curb techsavvy ADD. » Find 2 or 3 perfect karaoke songs for your range and pitch. Keep it in your wallet. » Make to-do lists. Remembering to pay your bills? Awesome. The feeling of crossing off an accomplishment? Priceless. It’s a great habit, even Johnny Cash agrees. Here’s one of his To-Do Lists (sold at auction in 2010 for $6,250):

MORE! Always get stuck paying for your moocher friends at dinner? Looking to save a few presidents?

Just wanna have fun (#cindylauper)? Start cooking more! Swap your old school cookbooks for any of these great cooking blogs:

» The Clothes Make the Girl www.theclothesmakethegirl.com » 101 Cookbooks www.101cookbooks.com » Sprouted Kitchen (Locals!) www.sproutedkitchen.com) » The Kitchn www.thekitchn.com » Serious Eats www.seriouseats.com » Oh She Glows www.ohsheglows.com » Wellness Warrior www.thewellnesswarrior.com.au » Pastry Affair www.pastryaffair.com » Simply Scratch www.simplyscratch.com » Averie Cooks www.loveveggiesandyoga.com » The Year in Food www.theyearinfood.com » Faux Martha www.thefauxmartha.com » Big Girls, Small Kitchen www.biggirlssmallkitchen.com » This Girl Walks into a Bar www.thisgirlwalksintoabar.com

ST R E TC H I N G AND

F I TN ESS 2

1

Your co-workers will see you intently reading the report from yesterday’s meeting, but they won’t see you strengthening your abs and relieving your tired leg muscles. They might see You squating by your desk, though.

WORKOUT 1: (seen above) Start with feet flat on the floor.

Sit tall at your desk.

Hold your abdominal muscles tight.

Extend one leg until it is level with your hip.

Hold for ten seconds.

Slowly lower leg.

Repeat 15 times.

Change legs.

WORKOUT 2: Stand in front of your chair.

Squat down, hovering an

-

inch above your seat.

Hold for ten seconds.

Stand back up and repeat.

Chair squats are an effective bodystrengthening exercise. Sneak a few in every time you get up from your chair and sit back down.

WORKOUT 3: With legs straight, cross one on top of the other.

Raise them off the floor.

Press top leg down and resist with bottom leg.

Do until muscles are tired.

Switch legs and repeat.

Th e A rm St ret c h

This is great if you work at a computer. It stretches the back of your shoulder: 1. Place one hand under your elbow. 2. Lift your elbow and stretch it across your chest.

Don’t rotate your body as you stretch. 3. Hold the stretch 15 - 30 seconds. You’ll feel tension in the back of your shoulder 4. Relax and slowly return to the starting position.

Funny Fact: 60% of gym memberships bought at the beginning of the year go unused.

THE GREAT SWAP SWAP... » Swap one thing you don’t like about yourself for something you do (like swapping that you can’t sing for singing lessons). » Playing it safe for going for it. » Swap not using good email subject lines for using them. » Swap not cleaning as you go for cleaning as you go (in your room, when cooking, relationship mess-ups...) » Swap trying too hard for taking it easy. » Swap taking things too seriously for an impromptu dance break. » Swap regular lotion for one with SPF. » Swap a bad mood for a good one. » Swap excuses for action. » Swap thinking yoga is new-agey for getting on the train. » Swap watching Cat Videos for watching TED Talks. » Swap trying to change people for appreciating what makes them them. » Swap emotional eating for healthy eating. » Swap caring what others think for caring for others. » Swap what you’re supposed to do sometimes for what you want to do. » Swap what you want for what you need. » Swap thinking about the past for being present. » Swap sarcasm for authenticity (once in a while, not always). » Swap going somewhere to have fun for making your own fun everywhere. » Swap being your own critic for being your own Wonder Bra of support. » Swap your standard alarm clock ring for something great like “Get Up!” by James Brown. » Swap soda for Kombucha (or bubbly mineral water). » Swap mayo for hummus. » Swap raw avocado for charred, grilled, or baked. » Swap using bacon for liquid smoke (all the flavor, no heart attacks) » Swap protein powder for maca or spirulina. » Swap not-so-good-for-you smoothies with fresh veggie juice » Swap processed food for local goodies. » Swap sugar for stevia or raw honey. » Swap buying lunch for making your own. Leftovers rule! » Swap regular eggs for free-range and cage-free nuggets. » Swap candy bars for energy bars. » Swap the extreme juice fasts for daily detox foods. » Swap thinking carbs are bad and dig into complex carbohydrates. » Swap chips for veggie chips or seaweed snacks. » Swap a bagel for sprouted cinnamon raisin bread. » Swap Betty Crocker for Alice Waters and Heidi Swanson. » Swap not having breakfast for making overnight oatmeal. » Swap movie theater popcorn for your own home-popped goodness. » Swap regular rice for ancient and harvest grains (like quinoa, canahua, wild rice...). » Keep kale and quinoa, but also say hello to red and black quinoa, and the greens from root vegetables. » Swap boring spices for Berbere, curry and cancer fighting Turmeric.

The BOOB TUBE

What’s the new frontier for television? In our opinion, it is the era of the web series and a new genre of British comedy that’s darker and less physical. Brilliant British TV series and web series are flourishing on Hulu, the mostly free online TV and movie streaming site you probably tune into regularly. Hulu even has some gem original web series exclusives of its own. Try these shows out on hulu.com and see if you don’t leave “reality” TV happily in 2012.

THE INBETWEENERS (U.K.). It’s MISFITS. A Hulu exclusive series. 5 Young British delinquents doing community service as payback for their crimes get stuck in a lightning storm and end up with superhero powers. The possibilities are endless.

Sci-Fi Dramedy. Seasons: 2

SPY. A Hulu exclusive series. A non-starter guy /

under-par dad accidentally lands a job at MI5. He must keep the secret from his son and ex, both of whom believe he is a born loser. Comedy. Seasons: 2

imperative that you watch the original U.K. series, not the U.S. remake you’ve seen on MTV. A hilarious and super-realistic portrayal of hormone-riddled, tactless, and desperate pubescent teens growing up in suburban England.

Comedy. Seasons: 2

To Follow For More Laughter HA HA Kelly Oxford @kellyoxford Son yelled, “This Hobo has a cell phone? Who’s he talking to?!” beside a hobo on a cell phone, so I don’t have to see anything else today.

Modern Seinfeld @SeinfeldToday Kramer uses a catheter to sit through multiple movies without having to use the bathroom, decides to market the idea as “MovieThrone.”

Not Bill Walton @NotBillWalton If A = LeBron’s forehead & B = LeBron’s hairline, then the distance between point A & point B > circumference of David Stern’s ego.

Arjun Basu @arjunbasu I finished my coffee and its absence made me contemplate the presence of evil in the world. Then the waitress came over and refilled my cup.

FRESH MEAT. A Hulu exclusive series. This college comedy feels very much of the Judd Apatow variety - raunchy and sweet all at once, with plenty of humor and awkward scenarios. Comedy. Season 2 premieres on Hulu Saturday, January 13th.

A CASE FOR REWATCHING CLASSICS For those of you on the Netflix bandwagon, here are a few classic TV shows on Instant Watch with enough seasons to have you tuned in for days at a time. Plus, they’re time tested and guaranteed entertaining.

MUST SEE SHOW: Freaks and Geeks • FEEL GOOD SHOW: The Wonder Years • THE WTF SHOW: Twin Peaks • THE NEVER-ENDING SHOW: Buffy The Vampire Slayer or The X-Files • THE LOLZ SHOW: It’s Always Sunny in Philadelphia • THE MYSTERY SHOW: The Killing or Columbo

Required READING THE PARIS WIFE

By Paula McLain. A fictional story of Hemingway’s notorious expat years in Paris...told through his wife Hadley’s eyes. It’s a ride full of swagger and speeding stories you wish you’d lived.

THE SISTERS BROTHERS

By Patrick deWitt. A staff favorite from the ever knowledgable staff at Powell’s City of Books, this is a modern take on the classic western, but laid out with more whiskey, shotguns and generally better storytelling than you’d ever expect.”

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Photo by Billy Yarbrough, Jr.

TO

INSPIRE

Redo how you waste your time. Local photographer Billy Yarbrough, Jr, of Eagle & Antler shares his top picks for visual inspiration.

These blogs are chock-full of beautiful, eccentric, or outright strange art, design, photography, style, culture, etc. All guaranteed sources of inspiration and wonder (...and maybe a little confusion). www.eagleandantler.com 1. butdoesitfloat.com 2. visualcache.com 3. nocultureicons.com 4. booooooom.com (that’s 7 o’s) 5. exhibition-ism.com 6. nowness.com 7. thisiscolossal.com

N EW YE AR

SWA P

Based on what bands you liked last year, try these 2013 alternatives out for sound.

Macklemore & Ryan Lewis.

l Woros l i W t a Th Your Ea Shovels & Rope (above) and Gary Clark, Jr. (below)

2012

Alejandro’s Awesome Surf Band These guys are absolute rockers and some of the most talented surf musicians I’ve come across. Seeing these guys play live at La Cave is like time travelling back to the ‘50s. They ain’t no hodads! www.reverbnation. com/alejandrosawesomesurfband

THE 2013 ALTERNATIVE

MUMFORD & SONS

SHOVELS & ROPE. A high volume of murder ballads (hence the name of the band) sung by a duo that is as loud as they are folk as they are bewitching. The two-piece guy/girl band with Southern roots only features the instruments they can multi-task live. The end result is stripped down, simple and exciting folk ranging from a hard-strummed hootenanny to a haunting gospel breakdown. Plus, the girl in this pair sounds like a modern, road-worn Tammy Wynette. Epic. Gateway Tracks: “Lay Low” and “Birmingham” off their latest album O’ Be Joyful.

ADELE

BIRDY. She’s English, she’s got brooding soul, she’s got a voice beyond her years that goes great with minimal piano accompaniments. So far she’s as close to Adele as we may get in 2013. You may have heard her doing a mean cover of Bon Iver and others. Gateway Tracks: “People Help The People” and “Young Blood” off selftitled album Birdy.

LUPE FIASCO

MACKLEMORE & RYAN LEWIS. If anything, you might have already heard “Thrift Shop” or “Same Love” from this duo. Macklemore is a lyric virtuoso rapper, and Ryan Lewis his expert producer. “I wear your granddad’s clothes! I look incredible!” is a line from the hilarious song about hitting the local Goodwill, but don’t let the witty sensation track fool you. These guys spin catchy-as-hell gold consistently and are here to stay. Gateway Tracks: “White Walls” and “Wing$” off latest album The Heist.

THE BLACK KEYS

GARY CLARK, JR. For those of you who still enjoy pure blues-roots-rock, try this gent. Often compared to Stevie Ray Vaughn and other such icons, Clark steps things up by bringing soul and hip-hop into the mix. Gateway Tracks: “Things are Changin’ - Live [solo acoustic]” and “Bright Lights” off latest album Blak And Blu.

BEYONCÉ

EMELI SANDÉ. Infatuation with the siren vocals of divas like Beyoncé and Rihanna means you’ll probably like this British babe with big pipes. Gateway Tracks: “My Kind of Love” and “Where I Sleep” off latest album Our Version of Events

EVEN MORE NEW MUSIC Lauren Glucksman, music aficionado (she was one of the first to call Adele’s sure-fire success), and music industry professional working with Ellie Goulding and Contrakids, shares her sonic picks for 2013. We try and explain what you’re in for....

Hand picked by Corey Brindley, the 25 year-old radio DJ host of “The Fuzz on KX 93.5 in Laguna Beach. Tune in every Monday from 9-10pm. www.kx935.com and facebook.com/fuzz935

Hindu Pirates Not sure when they came onto the scene here in Costa Mesa, but the surf rats in this band blend some surf rock influence with vocals edging on early Kings of Leon. Scratchy, garage rock with some loud party tunes. www.facebook.com/hindu.pirates.1 Plant Tribe For those that thought psych rock was irrelevant, especially when hailing from Mission Viejo, think again. Plant Tribe renewed my faith in Orange County, as they metaphorically pull back the ‘Orange Curtain’ to let the ‘sunshine’ in. www.planttribemusic.com/

REGROUP:

M I N I -VAC AY

Ditch the idea of one big see-ya-later vacation per year (or every few years) and take advantage of a glorious Mini Vacay.

Santa Barbara: who needs Napa when Santa Barbara’s so close? Sip wines, shop boutiques, take hikes, go camping, or nestle into any number of B&Bs. | Saddleback Mountain Day Hike | Waterfalls! Explore Holy Jim’s hike out in Santiago Canyon | Can’t get to Bali? Esalen in Big Sur | Weekend in Big Bear | Hit up the Getty in LA: No need to visit MoMA when this cultural mecca is in our backyard. | Disneyland: Redoing this childhood favorite is always in style. | Coronado Island | Catalina | Botanical Gardens in Encinitas | Palm Springs | Route 66 | The Grand Canyon -- it’s not that far of a drive.

ELLIE GOULDING

YOU WON’T.

WILLY MOON

Need to dance, but don’t want to hate yourself? Turn this girl on. She’s proof that Britain’s got more going for it than tea.

You couldn’t get enough of that anthematic song “We are Young” for the first week of radio play.

Then it haunted you. Try this. It’s catchy with the same wavery, melodic vocals. It’s also more obscure and less likely to blow up on pop radio. Hopefully you won’t wear this one out.

Produced by Jack White, Willy’s got a sound that’s contemporary hip-hop meets 1950’s golden rock hits. He dresses and sings to impress.

MICHAEL KIWANUKA Still obsessed with Ray LaMontagne? Get ready to turn this new but familiar chapter.

JD MCPHERSON Do you miss the old days of early rock and roll? Here you go.

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We invite you to experience The Bridal & Event Lounge: from invitations, catering, flowers, and centerpieces, to the finest party rentals. We will make sure your event planning process is a success in a relaxing and inviting atmosphere. We have assembled some of Orange County’s best in the industry to help you with your event.

Our mission is clear; we are available not only to serve, but to create. Whether you’ve found yourself overwhelmed in a partly-planned event, need ideas getting started, or seek a take-charge crew that will make your special day run without a glitch. We have the services to translate your desires into reality. Our aim is to bear the burdens of planning an event and leave you with only the fondest memories. Our relationships with our clients are solid, leaving you without the hassle of dealing with dozens of middlemen. Peace of mind and ease on the wallet makes deciding to work with us one less tough choice in the planning process. We are people pleasers who smile only when others smile, whose energy will get you through the longest of days. Our biggest flaw is a neurotic obsession with detail – a flaw that’s sure to bring you the perfect event that you’ve been envisioning.

Enjoy our complimentary coffee bar, desserts, and drinks at the lounge. Visit the design center allowing you to create the event of your dreams. Save time, money, and gas while browsing multiple vendors, decor options, and displays - all in one visit.

FIND VENDORS OFFERING THE HIGHEST QUALITY AT THE MOST REASONABLE PRICES - AT NO CHARGE TO YOU!

www.BridalandEventLounge.com | 13011 Newport Avenue, Suite 112 | Tustin, CA 92780 714-544-PLAN (7526) | Info@BridalandEventLounge.com

!

SOCO

THAT’S W HAT S HE SAID An irreverent retail column loosely based on real life experiences

WRITTEN BY: AMY AND JENNIFER HOOD PHOTOGRAPHY BY: NICOLE LEEVER (NICOLELEEVER.COM) SOCO | 3303 Hyland Avenue, Costa Mesa | 949-760-9150 | www.southcoastcollection.com This all started with a new house on the Peninsula. With the new space came a good excuse to decorate our bachelorette pad. So we headed to the epicenter of decor and design in Orange County: the South Coast Collection, which you probably know by its pet name, SOCO. 300,000 Square feet of high design, ecclectic decor, vintage gems and modern marvels - SOCO is a collection with something for every style sensibility. Once we parked and began our browsing, we knew. We had to stay. Why recreate the wheel at our house when the wheel was right here, with plenty of restaurants and boutiques as well? Since you’re here, we’ll give you the tour.

Don’t mind the customers, we’ve learned to ignore them.

STOP 1 DESIGN WITHIN REACH SOCO | 3303 Hyland Ave., Suite C1, Costa Mesa | 714-427-0628 | www.dwr.com Design Within Reach (DWR) is where we do our work. The space is sleek and expansive, populated by sexy modern furniture and minimalist accents. The store’s goal is to make equisite and exclusive design accessible to customers. You’ll find unique pieces here that you only thought lived in elite home decor magazine layouts. This store is the largest DWR showroom in the country. It’s the perfect office for us. We do our best work while sitting in Eames chairs surrounded by a mid century modern backdrop reminiscnet of the house where James Bond (à la Sean Connery) got attacked by the bikini-ed babes in “Diamonds are Forever”.

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STOP 2

BRIANA RENE BOUTIQUE AT THE OC MART MIX

SOCO | 3313 Hyland Ave. (The OC Mart Mix), Costa Mesa 949-290-4829 | www.brianarenedesigns.com After we wake up each morning, Amy and I head to The OC Mart Mix, a marketplace of amazing restaurants, cafes, boutiques, and shops. We get our morning coffee at Portola Coffee and then head down the hall to Briana Rene boutique, named after the store owner. Briana is fabulous. She has collected a unique stock of feminine tops, rebellious jeans, and unique jewelry. She dresses us in ensembles made up almost completely by Maison Scotch, a brand of bold, edgy takes on classic styles.

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STOP 3

FIXTURES LIVING

SOCO | 3303 Hyland Ave., Suite D, Costa Mesa | 949-429-0800 | www.fixturesliving.com Now that we’ve hit wardrobe, it’s time to get ready. Living at SOCO makes life a stage, and we have to dress to impress our audience of confused home decor shoppers. After a few minutes in the sauna and a shower under a flock of shower heads at Fixtures Living (yes, you can actually try them out in private room with a reservation), we put our new clothes on and head to hair and makeup. We thought our two bath flat was nice, but this place has over four.

We find ourselves at Fixtures Living a lot during our day. They have working beer taps on their patio area, a big screen we can watch the Lakers on, and cooking demos happening regularly, which we always crash fashionably late. There’s always a cool event going on. Our fave was a movie night where they played “Alice in Wonderland” and cooked a meal inspired by the film.

STOP 4

SURFAS CULINARY DISTRICT (lower left)

SOCO | 3309 Hyland Ave., Costa Mesa | 714-453-COOK | www.surfasonline.com When we feel like trying our hand at cooking our own dinner for a change, we head to Surfas. Surfas is the premier source of ingredients, tools, and supplies for serious food enthusiasts and professional chefs alike. Usually the public doesn’t have access to the products offered at this store. But here the public is welcome. Foodies will lose their minds. Once we get exhausted trying to pick an olive oil from the hundreds of options, we surrender and hit Café Surfas, the in store cafe selected as a Zagat Top 10 New Restaurant in LA.

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STOP 5 ROLLING GREENS (upper left) SOCO | 3315 Hyland Ave., Suite 5, Costa Mesa | 714-444-4025 www.rollinggreensnursery.com When we need a bit of meditative time in the wild, we head to our resident garden oasis: Rolling Greens. The store is a home and garden destination for unique finds, antiques, and gifts. We like to catch rays in the outdoor patio area, which is speckled with statues and fountains, and enveloped by succulents, cacti, fruit trees, bamboos and flowering plants in beautiful colored pots and distressed urns. Inside the store they also have a one of a kind greenhouse with a beautiful array of exotic and blooming plants, palms, and dracaenas. Customers rave about the Arrangement Bar, a place where you can get flower arrangements that are more accurately works of sculptural art.

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STOP 6

THE IRON PRESS (lower left)

SOCO | 3321 Hyland Ave., Suite E, Costa Mesa | 714-426-8088 | www.theironpress.com Many locals who don’t have the luxury of living at SOCO would be surprised to know how many amazing restaurants and food options SOCO has. The OC Mart Mix houses Portola Coffee, The Cheese Shop, We Olive & Wine Bar, N’ice Cream (an organic gelato and sorbet stand), The Pantry, and Shuck Oyster Bar. SOCO itself hosts a farmer’s market, houses Surfas, and is home to Christopher Garren’s Cakes (the most magnificent sculptural cakes), Waiiha Sushi, and is about to welcome new restaurant Arc Food & Libations (an American eatery with a “scratch bar”). One of our favorite restaurants is the Iron Press, a haven of sweet and savory waffle sandwiches (you must try the “Fried Chicken” waffle sandwich with jalapeno maple syrup). We drink a few therapeutic beers, because living in the public eye is so stressful. We’re not role models, okay? I understand how Britney feels now. The Iron Press has a selection of 30 specialty local and imported beers. The atmosphere is super mellow and we always run into friends when we’re there.

STOP 7

ROBERT WESTERLY

SOCO | 3323 Hyland Ave., Suite D, Costa Mesa 714-546-7100 | www.robertwestleydesigns.com We always end our days at Robert Westerly, where the beds are plush and lavishly dressed. Robert Westerly has garnered an amazing collection of fine furnishings from Ambella Home, RW Upholstery (their own custom upholstery line), as well as designer lighting and light fixtures, area rugs, mirrors and other home accessories. It’s cozy yet chic, and a great way to unwind after a long day of living in the lap of luxury.

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TALKING WITH SCOTT BURNHAM, AN OWNER AND DEVELOPER OF SOCO, ABOUT THE CENTER’S EVOLUTION INTO A NATIONAL DESIGN DESTINATION AND A REGIONAL CULINARY CAPITAL. Q: Explain briefly how SOCO began, what the original vision for it was, and how that has evolved now.

SCOTT BURNHAM: BURNHAM USA/BurnhamWard Properties acquired the 20 acre property in 2009 in a locale it considers the most dynamic retail trade area in the entire country. We have taken a very active “hands-on” approach to the management and operations of the project. We wanted to maximize the location in a way that we could best serve the Orange County demographic.

Our vision was clear and we proceeded to create an alternative lifestyle and retailing experience not found elsewhere, with a unique emphasis on style.

We always envisioned SOCO as a model project where the trade and the end-consumer alike could shop for design, fashion, and culinary goods.

Q: SOCO is becoming a destination for some of the finest retail showrooms and shops in the nation. What are some of the exciting new additions to the community of stores?

SB: We just opened two very exciting showrooms this month. Design Within Reach (commonly

known as DWR), a company known for its amazing collection of modern and innovative home furnishings, just opened its largest showroom in the United States. Surfas Culinary District has also just opened this month and it’s the first time since 1937 that they have expanded outside of their famous Culver City location. The presence of Surfas, a store highly regarded as the go-to supply source for chefs and restaurant professionals, combined with all our other food venues (Savory Spice Shop, The Cheese Shop, We Olive, Portola Coffee, Birdie Juicery, Seventh Tea, Christopher Garrens Bakery, Iron Press, Arc Restaurant, Waiha Sushi, Shuck Oyster Bar, 24 Carrots and soon to open Greenleaf Chopshop) confirm SOCO as Orange County’s true culinary capital.

As far as future additions, Brown Jordan just joined our growing list of national tenants. The luxury outdoor furniture manufacturer will be opening one of their largest U.S. showrooms this spring at SOCO. Q: When you talk about SOCO you are so passionate about it. You know every store’s

story, you know every shop owner. There is a real sense of community among you and between the shops as well. It’s a unique and inviting vibe you’ve created. Did you plan for that? How does that translate to the customer experience?

SB: SOCO has been a true team effort by many many people within Burnham; Therese Hotvedt, Steve Thorp and so many others within the organization have played integral roles in SOCO’s success. We all love SOCO and it’s been fun to play a part.

SOCO is a community and there is a rhyme and reason why every store is located where it is. SOCO is full of good energy! Saturdays are so festive with our Famers Market and it is very communal. You see mothers pushing their babies, people walking their dogs and people of all age groups there just having fun. There’s something for everyone.

Q: What’s the best kept secret about SOCO? SB: While it’s a true destination for design, many people in Orange County are unaware that we have such a depth and variety of unique foodie venues.

Pictured from Left to Right: Bryon Ward and Scott Burnham, Partners at BURNHAM USA/ Burnham-Ward Properties and coowners/developers of SOCO

STARK CARPET SOCO | 3303 Hyland Ave., Costa Mesa 714-434-0630 | www.starkcarpet.com

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HOME

HOME EXPERT

e all live in or near Orange County’s picturesque coastal communities, but not all of us crave an entire home filled with beach cottagey-decor. With their unique interior designs, Irvine-based Blackband Design has captured the essence of our ocean-influenced surroundings while staying on top of the trends. Blackband Design does everything from conceptualization, renovation and construction to space planning and design installation.

They really are a one-stop shop, and if you’re just in the mood to shop, well, they’ve got that covered, too.

locale of clients. Their design approach compliments that casual coastal vibe by pairing it with an array of styles, adding a little of this and a little of that, to accomplish a more modern semblance in their swanky spaces.

The fun-loving couple from Balboa Island, Greg and Wendy Blackband, who launched this company nearly ten years ago, has grown, literally, from sea to shining sea. With the recent introduction of the Blackband East Coast branch, the team can share their “coastal bohemian” aesthetic with an entirely new

Wendy Blackband’s effortless ability to fill a space with warmth and intrigue expands beyond her exquisite taste, we discovered. She exudes a friendliness and eclectic style that would make any homeowner covet her fresh designs, which is why we’ve chosen her as this issue’s HOME Expert.

The Blackband Design showroom, a luxurious retail space used for client presentations and design inspiration, is a treasure chest, dressed from floor to ceiling with unique finds and fabric swatches. A graphic octopus print pulls together a cozy cubby and adorable alcoves are filled with beach glass bottles and antlers and draped with bohemian fabrics. Everything in the showroom can be purchased individually or as part of a complete, custom design project.

WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS Q: How did you get into the interior design industry?

WENDY BLACKBAND: My background is in advertising and marketing. When I met my husband, we wanted to do something that we could do together – own our own business. We both wanted to get out of the corporate world, so we opened a furniture store ten years ago.

With that came, “will you come to my house and help me decide which of these chairs would look the best?” It happened very organically for us, and now that’s strictly what I do: design.

Q: Where do you draw your inspiration from?

WB: We travel a lot, and have always been interested in culture. My mother is a professor at UCLA in design so we share ideas, too. I also like to stay current by reading magazines and meeting young people, because they bring a lot of freshness to design. I love color, mixing things up, and I’m not so afraid about breaking rules. That’s really allowed me to be able to layer textures and patterns and feel good with it.

You have to have an eye, have a balance and an understanding of color to make it work.

Q: What do you like most about designing in Orange County?

WB: I have a style that fits well in this community.

All the things I’m inspired by, I’m surrounded

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by – it’s so fun. I love the water, the sand, the driftwood and I design with natural fabrics like linen and jute, rattan and bamboo. I usually find some sense of connection to my clients, and I appreciate the real sense of community here.

Q: Describe your average client.

WB: I’ve done 80-year-old women’s homes, but a lot of my clients are moms that have families with children that are looking for something that’s more interesting than your typical coastal feel or your matchy-matchy-type design. A lot of my clients are very fashionable, but when it comes to designing interiors, they don’t really know how to put it all together.

Q: Where does the design process start? Do you have your client select a fabric or pick an object and go from there?

WB: We go to their home and do a one-hour consult for $100. We encourage them to have an idea of what they want in their space. I want my clients to be prepared in terms of what styles they’re attracted to, so I’ll ask them to pull images from magazines. I’ll ask them what vibe they want without thinking too much. I’m really good about identifying things that I think we can work with. I do rough measuring, take photos and notes and make sure to ask how the space is used. I put together a proposal based on the

budget I’m given and go from there.

Q: Do you have a signature style – a way to tell that a room is one of your designs?

WB: I love animal print, not in a Las Vegas animal print way, but I definitely throw some sort of animal print in there. There’s always a thread of that in my designs.

Q: Where do you fi nd the pieces that make your rooms stand out?

WB: I use a lot of local people who do custom pieces. I try to keep it here as much as we can. We do have import lines from Asia, South America and Europe – a lot of our fabrics are European.

We also work with hundreds of accessory, lighting and rug companies.

Q: You also have an East Coast Blackband.

Is the styling different from the West Coast location?

WB: Yes, we have a very talented designer that worked here and moved back east and now works for us out there, representing the Blackband brand. The east coast style is typically more traditional and a lot of fun, because it’s a different approach. Coastal works for the cape cod and for the city, it’s more artsy.

Q: I read about another unique service you’re offering, called Showcasing™. Can

you describe the idea of this exclusive extension of Blackband Design?

WB: It’s like staging, but the space is designed to sell. It’s a service designed to help real estate agents advance home sales. We approach it as a design project, as if it was a design job. The houses sell very well.

Q: What has been your favorite space you’ve designed, and why?

WB: One of my favorites was a recent reno we did here in Orange County. It was a ranch-style house that we updated. It was fun to be able to transform their entire home. It was the next best thing from doing the job from the ground up. I enjoy being really involved in a project from the beginning, because I can see how the design is going to meld with all of the surfaces. Everything

works perfectly instead of making it fit. The owners of this house were a cool, young couple who were fun to work with, too. I also loved their taste, so my style worked so well with theirs that it was all so natural.

Q: What are some current styling trends you can share with our readers?

WB: I’m seeing a lot of hand-blocked Indian prints in fabrics and textiles. Vintage, reclaimed and reusable products are popular still. I’m starting to see a trend in honey-colored wood, also rattan colors, animal horns and denim on denim.

Q: It seems like Blackband Design does it all from conceptualization to construction.

What’s your favorite part of each project?

WB: Installation! The day of install where we

actually bring the artwork in. It’s like Extreme Home-makeover. We ask the owners to leave for a day. We bring in all the accessories, lighting, window coverings and rugs. A team of 10-15 people hang all the lights, artwork, draperies, and put towels in the bathrooms. It’s like completely walking into a brand new home for the clients.

My clients usually cry, and I usually cry. It’s a very emotional day for us and our clients. Those are my favorite days, and it’s beautiful.

Q: So what’s next for the Blackbands?

WB: Very exciting news – we’re starting to design model homes. We’ve procured a contract, so we’ll do retail, design, web shopping carts, showcasing and model homes. And we’re growing big time! It’s a very exciting time.

THE EXPERT NAME: WENDY BLACKBAND

BUSINESS: BLACKBAND DESIGN

LOCATION: 17971 SKY PARK CIRCLE #K IRVINE, CA 92614 www.blackbanddesign.com 949-872-2234 M-SAT: 10AM-4PM

| RE:DEUX 2013 Issue | 163

BE INSPIRED

DESIGN SERVICES

Gatehouse

270 East 17th Street #15 Costa Mesa, CA 92627 | 949.515.2335 www.gatehousehome.com Courtesy to the trade

BY OUR UPHOLSTERY, LIGHTING, FABRICS, BEDS & ACCESSORIES

INDOOR | OUTDOOR | DESIGN

LET ONE OF OUR DESIGNERS CREATE YOUR NEW HOME

SETTING

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TA B L E

TRACY BORKUM & MONIKA CRAWFORD TEAM UP TO ARRANGE A LOCALLY-SOURCED TABLESCAPE WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS

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Urban Kitchen Shop for the burlap table runner, table and chairs, candle sticks, napkin rings and zinc tags. www.urbankitchengroup.com/our-store/ Chapman Antique Mall for the silverware. www.chapmanantiquemall.com Tuvalu, Laguna Beach for the glasses. www.tuvaluhome.com Areo, Laguna Beach for the rustic terra cotta pots. www.areohome.com Orange County Fair & Events Center Farmers Market for the fruit and fresh cut flowers Old Towne Orange Farmers and Artisans Market for the fruit and fresh cut flowers. www.orangehomegrown.com Flying Geese Fabric & Quilt Shop or other local Fabric Store for the tablecloth and linens. www.flyinggeesefabric.com Irvine Ranch Market or other local Grocers for the mason jar vases and herbs. www.irvineranchmarketoc.com Irvine & Old Towne Orange Flea Markets Plum Pottery in South Park for the pitchers www.facebook.com/pages/Plum-Pottery Clarity Soaps & Candles in South Park for the handmade candles. www.facebook.com/pages/Clarity-soap-and-candles Leaping Lotus in the Cedros Design District of Solana Beach for the napkins. www.leapinglotus.com Anthropologie, South Coast Plaza for mix and match patterned plates. www.anthropologie.com

CUCINA ENOTECA | URBAN KITCHEN SHOP Irvine Spectrum | 31 Fortune Drive Irvine, CA 92618 | (949) 861-2222 www.cucinaenoteca.com www.urbankitchengroup.com

Peterâ&#x20AC;&#x2122;s English Game STARTER

Mascarpone barley risotto

Smoked ham hock + turnip + vanilla brandy reduction FAMILY STYLE Winter Squash + date salad Lolla rosa lettuce + pepita crusted goat cheese + pomegranate reduction Ricotta cavatelli Duck conserva + Anaheim chili + sorrel sugo + ricotta salata Whole roasted porchetta Roasted potato + cippolini onion + balsamic maple glaze DOLCE Tiramisu in a jar Mascarpone mousse + chocolate biscotti

| RE:DEUX 2013 Issue | 167

“IT’S ABOUT NOT BEING AFRAID TO MIX PATTERN AND COLOR – REALLY HAVING NO BOUNDARIES.” - MONIKA CRAWFORD

Urban Kitchen Group’s Shopkeeper and Designer Monika Crawford was selected by owner Tracy Borkum to develop their flourishing online marketplace – a retail site created to further feature the local artisans and vendors whom Borkum was already showcasing in the composition of her exceptional restaurants. This idea of turning an eatery into a marketplace is what has drawn so much attention to Borkum’s establishments. Yes, the short rib pappardelle and the zeppole are truly scrumptious (I mean, absolutely worth the trip on their own), but Borkum and Crawford’s ability to curate a unique and stunning surrounding is equally awesome.

And, everything is for sale! Most of the items adorning CUCINA enoteca’s walls are retail pieces that can be purchased either in store or online.

Borkum’s restaurants, including CUCINA enoteca in Irvine and CUCINA urbana in San Diego, are furnished with found pieces from nearby flea markets, reclaimed woods from surrounding communities and are embellished with graffiti colored by local artists, emanating a very Anthropologie-esque charm. Borkum has become an iconic figure amidst the creation of her designand-dine industry, because her spaces have a comforting approachability adorned with hand-crafted, original elements that make you want to settle in and stay all day – like dining in the comfort of your own home, but chicer. She’s all about sourcing locally and designing with form and function in mind, as well as her customers. In fact, the concept for combining retail with her restaurants came directly from the customers’ desire for her designs and requests about where to purchase her restaurants’ light fixtures and bar stools. So, what better location to get table setting tips than a space in which you can come eat the food and purchase the utensils with which you ate before you leave. You might also want to pick up a set of their wooden pillar candle sticks, because they would look fabulous in your dining room, too.

Q: How did you come up with the concept of turning restaurants into marketplaces?

TRACY BORKUM: I’ve always had an affinity for design and firmly believe that every unique concept should be equal parts dining and design. But, the idea actually stemmed from our guests. We were constantly fielding requests for the furnishings and lighting, so we finally decided that rather than keeping our sources a secret, we wanted

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to support local artisans and give customers a unique platform to bring the CUCINA look into their own homes.

Q: Where do you draw inspiration to ornament the Urban Kitchen Group establishments?

MONIKA CRAWFORD: We go to a lot of flea markets. We like to design with a lot of reclaimed, repurposed, vintage pieces with a curated feel. Just getting out and traveling (Tracy just returned from Italy) and mixing the old with the new. We like to be eclectic.

Q: Do you have a signature style – a way to tell that a venue has been designed by you?

TB: I would say our aesthetic is a modern interpretation of traditional vintage design. Repurposed finds give our restaurants a warm and inviting appeal that makes guests feel comfortable and at home. We love patterns and textures and a touch of something unexpected.

Q: How important is the setting of the space in comparison to the food?

MC: Tracy has always felt that restaurants are showrooms. She feels like the experience is a form of entertainment – it’s not just about putting a plate of food in front of someone.

TB: I do believe design and cuisine should go hand in hand. They should complement one another for an unparalleled overall experience. I love the juxtaposition of something modern with a vintage twist.

Q: How do you make a room or a tablescape look so effortlessly put together, yet full and eclectic at the same time?

MC: I think it’s about not being afraid to mix pattern and color – really having no boundaries. The plates and the napkins and the bowls that we used on this table are all different textures and patterns, but they all work.

Q: How can your customers learn to curate unique pieces for their own kitchens?

MC: They may not realize that they can find a lot of items in their own homes. Pulling grandma’s old plates out, mixing and matching plates, getting greenery from your backyard … it’s not about spending hundreds of dollars on design. Rather than purchase a pricey tablecloth, go to your local fabric store and choose some fabric – it doesn’t have to be tailored.

We used twine on this table, to tie the bottom.

Q: Can you share an inexpensive winter tabletop styling tip?

MC: Use winter fruit or cut juniper or pepper berries that grow on trees everywhere around here, and sprinkle those on your table setting.

Q: What is one of your personal favorite fi nds, and why?

MC: The vintage bird feeder outside of CUCINA enoteca or the old porcelain wall sinks turned into planters. I just like them.

Q: What’s in store for the future of the Urban Kitchen Group brand?

TB: We are opening our third CUCINA. Our Del Mar location will open in late Spring 2013. The plan is to open 10 more locations across the nation! We are exploring possible locations for the brand now.

Rider: Kanoa Igarashi

Photo: Joe Foster

Laguna Beach PH: (949) 715-8989

Costa Mesa PH: (949) 722-8329

Huntington Beach PH: (714)594-3220

Live life in the bowl

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