HOME
Edition
Cameron DORN
ALL ABOARD THE AOLANI CATAMARAN AT SAN DIEGO HARBOR
TEAM
the
ASHLEY HICKSON, COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping found LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.
MIKE TODD SMITH, MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach with his Mother and in Rancho Santa Fe with his Father. An avid surfer and snowboarder from the age of 5, Mike has put his energy into his career with LOCALE. Before his days with the publication, he spent his youth graduating from Laguna Beach High School and then onto graduating from the University of Arizona. After college, Mike helped create ECCO Restaurant and then later a custom golf car company, LUXE. In 2012, Mike found his passion with working with LOCALE and building a home in San Diego.
REILLY KAVANAUGH, DESIGNER With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs. She’s a girly tomboy who simultaneously dresses like a fashionista and struts her stuff at the firing range with the accuracy of a sharp shooter. Reilly is also a CrossFit fanatic and is allergic to almost everything.
ERIN PRICE, SALES AND MARKETING COORDINATOR
I was never into Halloween. My costume was usually picked out of my father’s closet minutes before trick or treating. The Fourth of July is an amazing holiday, but there is not much run up or anticipation with this holiday—it merely arrives one day, then leaves under a cloud of smoke and sparklers; gone and easily forgotten. By contrast, Christmas and the holiday season have a way of overtaking several months of my life. I find myself yearning for this holiday. I hope it gets cold. I become crafty. I buy gallons of eggnog and make mountains of cookies. I love the songs and only play them when I'm driving. I buy the biggest tree I can and strap it to the roof of my car. I am a Christmas fanatic. This issue is perfect for people like us. People that love all of the holidays this time of year. In this issue, you will find our That’s What She Said Holiday Edition, an interview with the queen of Christmas decorating, comfort food recipes and a decadent holiday spread at A.R. Valentien at The Lodge at Torrey Pines. You can even warm your hands by holding them up to our super hot swimwear fashion piece, "Chasing the Sun,” which looks likes it was shot in Italy but was actually captured in our own backyard. We hope you love our third San Diego holiday edition. We loved making it! Try flipping through these pages humming “Jingle Bells”...I will be.
ERIK HALE PUBLISHER
Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.
JASON KOSKY, SALES AND MARKETING Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. The first sales/marketing position he ever held was with a company his father started in his home. That was the beginning to a long list of successful sales positions in his life, which Jason attributes to his late father. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”
ANDRE MATAELE, SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past three years. After finishing college he was fortunate enough to live abroad in different countries such as Bali, Thailand, Puerto Rico, and the Dominican Republic. He feels his experiences have molded him into the person he is, and never takes his opportunities for granted. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.
ALEXA ERICKSON, PRINT EDITOR Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion. An eclectic soul, you can find her anywhere from the city to the beach, hitting up art shows, music events or staying active with surfing, yoga and hiking.
MICHELLE SLIEFF, WEB EDITOR Michelle is a local of Southern California's coastal cities. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, but that's probably because it's more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry professionally for the last ten years, and unprofessionally her whole life. She received her BA in Creative Writing from CSULB and is currently working on her Master's degree in Poetry. If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.
RICK RAMIREZ, DISTRIBUTION Rick is a California native, and has lived in Orange County all of his life. He loves the OC lifestyle and all it has to offer. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions. He further expresses his connection with nature artistically, through his unique watercolor paintings. Among his many other interests are cooking, history and music. Rick also loves to travel, and Hawaii is his perfect "paradise found."
8 |
| DECEMBER 2014
the CONTRIBUTORS DECEMBER 2014
WRITERS
MATILDA BRESS
HANBYUL CHUNG
DEIRDRE MICHALSKI
CALVIN ADAMS
JESSIE DAX-SETKUS www.cargocollective.com/ jessiedaxsetkus
MATT DOHENY
SIERRA PRESCOTT
www.mattdohenyphotography.com IG @dohenyphoto FB /MattDohenyPhotography TW @dohenyphoto
www.sierraprescott.com
JUSTIN HUFT
www.TastesAndTravel.com
BRITT HACKMANN
ANH NGUYEN
www.Nubry.com IG @nubry
www.anhstudio.com
NICOLE FERA IG @San_dee_ayGirl
VANESSA CHRISTIE
JOSIE GONZALES
www.artsicle.com/Vanessa-Christie FB /vanessatheartist TW @VTheArtist
TASO PAPADAKIS
GRETCHEN HACKMANN
PHOTOGRAPHERS
www.Nubry.com IG @nubry
www.qsphotography.com IG @josgonzal FB /quasistudios
www.tasophoto.com
FASHION STYLISTS
ALEXANDRA SHUBIN IG @kaleidosoup
NANCY VILLERE CRUSH PHOTO STUDIOS
STACY ELLEN
www.crushphotostudios.com IG @crushphotostudios FB /crushphotostudios
www.stacyellen.com IG @stacyellenstylist FB /stacyelleninc TW @stacyelleninc
MICHAEL WESLEY www.bluewesley.com www.surfart.co IG @bluewesley FB /bluewesleyphoto TW @Surfartco
FRANCISCO, EDDIE AND ALEX BARRAGAN STYLE BY F.E.A www.stylebyfea.com | www. iloveyouwhenidonthateyou.com IG @stylebyfea
AUDRA LEIGH www.sandiegocheers.com
BEAUTY STYLISTS
FRANK ISHMAN LAURYN EVARTS IG @theskinnyconfidential FB /TheSkinnyConfidential TW @theskinnyshow
www.frankishman.com
AMANDA PROUDFIT www.proudfitphotography.com IG @amandaproudfit
GENESIS GONZALEZ
NOEL SWEENY
www.genesisgonzalez123. wordpress.com
HEY SAYLOR COSMETICS www.heysaylorcosmetics.com IG @heysaylorcosmetic FB /Official.AddictionNV
DHRUMIL DESAI www.dhrumildesai.me IG @desaidhrumil FB /DhrumilSDesaiPhotography TW @DhrumilDesai
BROOKE BEARD IG @brookiebeardoweirdo FB /brookiebeardoweirdo TW @beezybeardo
12 |
| DECEMBER 2014
KYLE ANDERSON
PATRICK MARTIN www.patrickmartinphoto.com IG @patrick.martin_photo *FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about
LOCALE MAGAZINE
Contents DECEMBER 2014
THIS ISSUE: Home
HOME EXPERT
158
141
SETTING THE TABLE
Home is Where I Want to Be
Feast Your Eyes
Rounding up the Finest in San Diego’s Home Connoisseurs
Decadent Dining for the Holiday Season at A.R. Valentien
HOME FEATURE
152
The Queen of Christmas
Designer Leanne Michael Turns Holiday Decorating Into an Art Form 14 |
| DECEMBER 2014
164
SU CASA
View From the Top
The Marvelous Masterpiece of Santaluz
LOCALE MAGAZINE
Contents DECEMBER 2014
20 NATIVE KNOWLEDGE
58 DRINK FEATURE
Monday Through Sunday, by Locals
Brews Clues
EAT/DRINK
Crafting the Ultimate Guide to Beer and Food Pairings in San Diego
SHOP 98 FASHION SPREAD
Chasing the Sun
Stepping Off the Dock for a Seaside Getaway in Sauvage Swimwear
DO 26 EAT EXPERT
Captain Comfort
Establishing a Place to Call Your Home
70 SHOP EXPERT
In Haute Pursuit
Founder of Designer Vault Gives Us an Inside Look Into Her Life as a Luxury Consignment Connoisseur
118 DO EXPERT
A Happy Medium
Graffiti Guru Jason Feather Creates Community in the Art World 32 EAT FEATURE
Sharing is Caring
Scoping the Scene for San Diego’s Best in Communal-Style Dining
74 LOCALE LOOKS
Take Me to Your Theatre!
Spice up Your Holiday Date Night by Visiting Iconic San Diego Theaters
122 DO FEATURE
Get up, Stand up
A Story About the Journey From Homeless to Hopeful 46 MEALS DECONSTRUCTED
128 ESCAPE
Bijou Rendezvous
Vegas, Well Done
A Taste of Flavorful and Flawless Fare at La Jolla’s Newest French Bistro
How to Act Like a Kid but be Treated Like an Adult
88 THAT’S WHAT SHE SAID 52 DRINK EXPERT
Smooth Operator
A Passion for Vodka and a Love for San Diego 16 |
| DECEMBER 2014
That’s the Spirit
How to Beautify, Relax and Celebrate the Holidays in Style
134 FIRST TIMER’S GUIDE
All Tapped Out
A First Timer’s Guide to Home Brewing
All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.
LOCALE MAGAZINE ph: 858.848.9101 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Michael Wesley, www.bluewesley.com Model: Cameron Dorn of Brand Model and Talent, www.brandtalent.net Styled By: Style by F.E.A, www.stylebyfea.com Makeup & Hair By: Noel Sweeny of Hey Saylor Cosmetics, www.heysaylorcosmetics.com Yacht Provided By: Aolani Catamaran, www.aolani.cc Swimsuit Provided By: Sauvage Swimwear, www.sauvagewear.com Accessories Provided By: Forever 21, www.forever21.com Location: San Diego Harbor
Making THE ISSUE
Yes, it’s December, but we live in Southern California for a reason: there’s no snow! Though we love the chillier nights that the winter season brings, we’re lucky enough to have mostly warm and sunny days year-round. Highlighting this good fortune, we jumped aboard the Aolani Catamaran just off the shores of Coronado Island. Highlighting the San Diego skyline, our photographer, stylists, makeup artist and model worked together to showcase the beauty of a not-so-chilly winter wonderland, SoCal style. Photographer Michael Wesley had a blast with this shoot. A longtime waterman and ocean lover, he is always striving to incorporate water into his work whenever possible. For this shoot, he used natural and reflected light and fixed length lenses primarily 35mm and 85mm, shooting in between f/2.0 and f/4.0. Style by F.E.A’s inspiration for the shoot came from the 70s jet setter. They fell in love with all of Sauvage Swimwear’s beautiful colors and bold prints and transformed model Cameron Dorn into the ultimate sun chaser. Makeup artist Noel Sweeny used all Hey Saylor Cosmetics to create Cameron’s bronzed look including Life’s a Beach tinted moisturizer, Jungle Fever mineral bronzer and Animal mineral shimmer. For her hair, Noel chose to go with fun, beachy waves to match the occasion of the ‘holidays at sea’ theme. An Orange County native, model Cameron Dorn started modeling when she was 15 years old and is represented by Brand Model & Talent. She aspires to have a long career in the industry as a high fashion model. Young and ambitious, Cameron plans to pursue modeling and volleyball as well as continue to focus on her education throughout her college years.
NATIVE K N O W L E D G E By Locals for Locals // Where to be Monday-Sunday
Graced by Grit’s fitness apparel trunk shows prepare me for next week’s workout sesh.”
ALI GRANT PR & Talent Director, Be Social PR Wake up call! Mondays call for Beaming in Del Mar. One salad and smoothie later and you’re feeling refreshed and ready for the grind. www.livebeaming.com M
Work it out! Core40 is just a rad place. The owners are thoughtful and dedicated to your fitness needs. I try to go a couple times a week to supplement a cardio routine. www.core40.com T
Midweek I’m online more than I am scoping the scene. However, with my job comes finding the best in blogs from San Diego’s finest. From fashion to food, I can be found checking out what’s on my favorite SD-based blogs. www.littleleopardbook.com www.theskinnyconfidential.com W
CHRIS SWIEC Owner, Chronic Smoothies Blazin Grill I wake up early and check Surfline to see how the waves are going to be. That way I can schedule my work that needs to be done around getting to be able to surf when it’s going good. www.surfline.com M
I’m sort of obsessed with spicy margs from Las Olas in Cardiff. Order them extra tall, spicy salt on the rim, and add more soda water to make them a bit skinnier. www.lasolasmex.com T
Tuesday is a busy work day for me, but sometimes if I’m not in the kitchen cooking on Tuesday nights, I will go to Le Papagayo in Leucadia for some gourmet fish tacos and then head to the bar and order a margarita and just relax and wait for my food to arrive. T
Prepping for the weekend with a blowout! It gets me ready for a fun weekend and allows me to bring my laptop, plug in and get pampered all in the same visit. I go to Bellus Academy for my shampoo and blowout because it’s just $10. www.bellusacademy.edu F
Shopping! I like flea markets and trunk shows; places that lead me to unique finds. GRACED by GRIT’s fitness apparel trunk shows prepare me for next week’s workout sesh. www.gracedbygrit.com S
I love strolling Cedros Avenue. I might be biased because our office is on this street, but, oh well. Stock up on soaps at Mistral, get a wax at Blink Lash Boutique or peek into Muttropolis with your furry friend. www.cedrosavenue.com S
Wednesday is a pretty mellow day. I usually try to surf in the morning, then head to the restaurant to see if there is anything needed for the store. Most of the time on Wednesdays, you can find me at Poor Boy Subs In Pacific Beach eating a Belly Buster. www.poorboysubs.com W
“
On Wednesdays, you can find me at Poor Boy Subs In Pacific Beach eating a Belly Buster.”
Thursday is another full work day for me, but again, I try to get out by the evening and catch a movie with the wife over at UltraStar Cinemas in Mission Valley at the Hazard Center. www.ultrastarmovies.com T
A Friday night usually consists of a gourmet Italian meal at somewhere like Piatti in La Jolla. I would suggest trying the ravioli or the lasagna. They are both my favorites. www.piatti.com/lajolla F
On the weekends, the restaurant is usually crowded during the day, so I try to make sure we are stocked up on supplies, and if so, then I try to stay out of the way. I’ll then clean up around the house or even use HouseCall to do the work for me. www.tryhousecall.com S
Sunday is usually the day I get to sleep in, then head into the restaurant to see the madness that’s going on about midday. I usually stop at The French Gourmet on the way to bring some sweet desserts for all the hard working employees once the rush is over. www.thefrenchgourmet.com S
20 |
| DECEMBER 2014
Bellus Academy - PHOTO PROVIDED BY: BELLUS ACADEMY | Graced by Grit - PHOTO PROVIDED BY: GRACED BY GRIT
“
NATIVE K N O W L E D G E By Locals for Locals // Where to be Monday-Sunday
Fuel up with a late breakfast at Coffee Cup (ask for Matt!) and head to Warwick’s to shop their awesome cards, gifts and books.”
KELLY BAKER Director of Media Relations, GoPro
JAMES LIMJOCO Owner, Sublime Alehouse and Sublime Tavern
I jumpstart the week at NAKOA Fitness with my trainer, Jason. Then it’s off to Downtown Encinitas to cruise the shops, walk the Self Realization Center gardens and grab lunch at Lotus Cafe. From there, it’s time to surf at Cardiff Reef! www.lotuscafeandjuicebar.com www.nakoafit.com | www.encinitastemple.org M
I’m cruising to North Park today to see some friends at tasting rooms. I hit up Modern Times for a taster, over to Hess for a pint, Belching Beaver for a milk stout, then up to my newest collab with Rip Current Brewing for a brew. www.moderntimesbeer.com/tasting-room/north-park www.mikehessbrewing.com www.belchinbeaver.com/north-park www.ripcurrentbrewing.com M
I spend the morning SUP’ing from La Jolla Shores to Bird Rock. Fuel up with a late breakfast at Coffee Cup (ask for Matt!) and head to Warwick’s to shop their awesome cards, gifts and books. Last stop of the day would be at Nail Lounge for a mani/pedi. www.isabelscantina.com | www.warwicks.com www.thenailloungeoflajolla.com T
Going for a beach run this morning, but not before stopping at Lofty Coffee for an awesome latte. I’ll catch some rays at Moonlight Beach, then check on the prep for Taco Tuesday at my place, Sublime Alehouse. I’m feeling the Hawaiian taco. www.loftycoffeeco.com | www.sublimealehouse.com T
Hit CorePower in Encinitas for C2 Yoga with Josh at 6am (it’s totally worth it). Then grab my best girlfriends and a day pass at The Spa at Omni La Costa for some major relaxation—read, swim, hot tub, nap, repeat! Fresh sushi is what’s for dinner at Sushi Lounge in Encinitas (the protein roll is my fave). www.corepoweryoga.com www.lacosta.com/spa-and-wellness www.encinitassushilounge.com W
Venture into PB to beach cruise the miles of boardwalk (make sure to wave to Slo-Mo guy). Refuel with dinner at Costa Brava for a taste of Spain. Owner Javier and bartender Ruben serve up the most amazing sangria and tapas in all of San Diego! www.costabravasd.com T
Sleep in and miss the breakfast rush at Claire’s on Cedros. Take a coastal cruise to the Torrey Pines driving range and grab an après-golf cocktail at The Lodge. Then it’s off to a movie date night with my husband at Cinepolis! www.cinepolisusa.com www.clairesoncedros.com www.lodgetorreypines.com F
Beach Day, all day, at Cardiff Reef! Hit up Seaside Market on the way home to pick up a few pounds of their legendary “Cardiff Crack” tri-tip and host a BBQ and bonfire at home with friends. www.seasidemarket.com | www.cardiffcrack.com S
First stop – Snooze in Hillcrest! Endure the wait by poking around the amazing store, Babette Schwartz. Then it’s off to OB to explore the consignment shops (go see Dan at Vintage Revivals). Wrap up the perfect week with the best view in all of San Diego at C Level (it’s where I got married). www.snoozeeatery.com/hillcrest www.babette.com | www.vintagerevivaldesigns.com www.cohnrestaurants.com/islandprime S
22 |
| DECEMBER 2014
I’m taking a coastal bike ride today, starting at the big yellow house that is Pannikin Coffee & Tea in Leucadia for a cup of joe and a fresh pastry. I’ll ride south enjoying the ocean view, crush the Torrey Pines hill, loop back and end up at Fish 101 for some fresh, locally caught fish. www.fish101restaurant.com www.pannikincoffeeandtea.com W
“
I’ll catch some rays at
Moonlight Beach, then check on the prep for Taco Tuesday at my place, Sublime Alehouse.”
Sunset Market in Oceanside is where I’m cruising to today to catch some live music and check out the local art and food vendors. We head down to the recently opened Bagby Beer Co. for a brew, then off to The Flying Pig for the beer braised pork belly dish. www.mainstreetoceanside.com/sunsetmarket www.bagbybeer.com | www.flyingpigpubkitchen.com T
We head to our favorite local sushi place, Kaito, sit at the bar and ask the chef for omakase. We then park at the Pizza Port Solana Beach for a little pregame with some local craft suds. After sinking a beer, we’ll walk down to Belly Up Tavern for some live tunes at my favorite music venue. www.kaitorestaurant.net www.pizzaport.com | www.bellyup.com F
After spending the day at the Little Italy farmers market and picking up some goods, I head to Craft & Commerce for a craft cocktail. I’ll stroll down India Street for some people watching on the way to Juniper & Ivy for some grub, particularly the pasta with uni butter and clams dish. www.craft-commerce.com www.littleitalysd.com/mercato www.juniperandivy.com S
I am bringing the family to dim sum on Convoy Street at Jasmine this morning, where carts of delicious Asian fare are whisked by as we choose our culinary journey. After we get a custard dessert at their bakery, we walk up to O’Briens Pub so I can swill a pint of an Alpine Nelson IPA. www.jasmineseafood.com | www.obrienspub.net S
Sublime Tavern - PHOTO BY: MICHAEL WESLEY
“
PHOTO BY: Amanda Proudfit
eat /drink
Month Dec. Y2 E 0A 1 4R
26 EAT EXPERT Brian McBride Hosts Freshly Focused Cuisine and Craft Beers at Priority Public House
32 EAT FEATURE Share Your Fare With CommunalStyle Dining at These Must-Try San Diego Spots
46 MEALS DECONSTRUCTED Get Your French Fare Fix at Bijou With Their Full Flavored Gnocchi Dish
52 DRINK EXPERT Vodka Connoisseur, Nick Apostolopoulos, Brings a Premier Brand to San Diego’s Backyard
32
EAT FEATURE Sharing is Caring
58 DRINK FEATURE Breaking Out the Best in Beer and Food Pairings for the Ultimate Dining Experience
INDIGO GRILL 1536 India St San Diego, CA 92101 619.234.6802 www.cohnrestaurants.com/indigogrill
25
DECEMBER 2014
Captain Comfort ESTABLISHING A PLACE TO CALL YOUR HOME
WRITTEN BY: ALEXANDRA SHUBIN PHOTOGRAPHED BY: MICHAEL WESLEY
THE EXPERT BRIAN MCBRIDE Proprietor at Priority Public House
Go-To Comfort Food: A California Burrito
W
ith fresh ingredients, an organic vibe, and 22 craft beers on tap, Priority Public House is the place to go. This modest but chic pub has an energy that is unbeatable, and when I met with the owner, Brian McBride, it was easy to understand how and why everything seems to flow so naturally. The place is the epitome of an evolutionary pub. From the beer menu and commendably created drinks to the weekly specials and the ever-changing playlist, Brian and his staff have created an ambiance that makes you feel like you are being wooed. The pub opened in the summer of 2013, but the ambiance has that of a very old soul. Brian and Chef Mark Dowen have been working together for years, which is probably why they have mastered every aspect of the pub, making it run like a well-oiled machine. The second you walk in the door, you feel right at home.
I sat down with Brian to learn his vision behind creating Priority Public House and the types of choices that are required in order to keep it progressing. Q: What does an average day at Priority Public House look like for you? Brian McBride: Usually, I will come in around noon. I like to see what’s going on. I catch up with the staff, and then I go downstairs into what we call “The Dungeon.” That’s where I deal with the not so sexy part of the restaurant industry—all the paperwork. It’s everything that’s behind the scenes, but necessary to keep us going. Then I like to go back upstairs. I like to be really involved, so I will either come up with a special for the day or taste whatever the guys are working on. For example, days like today, a Tuesday, we have tapas and live music, so I’ll try the food and get ready for the band. Q: Tapas Tuesday! I have never heard of that. Tell me more about it. BM: Well tapas are basically small but really delicious plates of food. Some people have them as appetizers while other people will order a bunch and create whole meals out of them. We wanted to do something a little different than the popular “Taco Tuesdays,” so we added our own little spin. Q: How do you balance that dynamic of being involved, but allowing your kitchen staff creativity? BM: Creativity is a big thing for us here in the kitchen. They are talented guys, and so they have free range. We are at the point currently where we have our consistent menu and then a couple specials—usually three items every week. That gives us all the opportunity to try new things.
26 |
| DECEMBER 2014
“QUALITY INGREDIENTS AND CREATIVE JUICES...THAT’S WHAT THE KITCHEN IS ALL ABOUT, AND I KNOW AND TRUST MY STAFF TO HANDLE THAT. AT THE END OF THE DAY, I VIEW THIS AS A HUGE TEAM EFFORT.”
PRIORITY PUBLIC HOUSE 576 N Coast Hwy 101 Encinitas, CA 92024 760.658.9831 www.prioritypublichouse.com
| DECEMBER 2014 | 27
"WE WORK TO CREATE A CULTURE THAT AFFECTS THE FIVE SENSES.
WHEN YOU COME IN, WE WANT YOU TO SMELL DELICIOUS FOOD, HEAR LAUGHTER AND HEAR THE SHAKING OF DRINKS. WE WANT PEOPLE TO SEE THAT ALTHOUGH THE VIBE IS SIMPLE, IT’S CLEAN."
Q: What is the dynamic like in the kitchen itself? BM: Well, quality ingredients and creative juices ...that’s what the kitchen is all about, and I know and trust my staff to handle that. At the end of the day, I view this as a huge team effort. We all have to listen to each other and work together for this to work. Q: How do you go about finding the right people for your team? BM: Someone I can trust is the most important thing to me. I look at how they approach certain situations. Overall, do they seem like a good fit for our style? It’s just something you feel out. I like to see how things flow and how we all work as a team. I also talk to the staff a lot; we bounce ideas and thoughts off of each other, so if someone doesn’t seem happy you can tell. And more often than not that person will end up leaving on their own. Q: I’m sure Priority Public House, like anything, has changed from when you first opened. How would you describe that evolution? BM: We are constantly manifesting ourselves. I had ideas, but our chef, Mark, really put it on paper and created it. It sort of organically happened. We view progression as something constant. We do that with the music, menu and beer. There is a lot of change on a small and large scale. Q: What do you think is one thing that keeps people coming back? BM: The beer! We are constantly rotating and bringing in new craft beers. Every time one goes out, a new one comes in. Q: That’s so much new beer all the time! How do you find new breweries and make those choices? BM: That’s the fun part. I have no problem calling up breweries and trying to find a way to work together, especially if it’ll benefit everyone. And I have learned how to say no to breweries that might not be a good fit for our style. We have something specific going on here and I want to choose the truly good crafted beers. It’s not just about having the biggest beer menu; it’s more about having a quality beer selection. The brew really needs to fit. Q: How do you stay current on the ever-changing food and beverage industry? BM: To me, the trends are one of the most intriguing aspects of this industry. It’s interesting to see what other restaurants are doing that we can be inspired by and add to our own style. Sometimes it’s fun to take a trend that’s on its way out and try to reinvent it to keep it going a little longer, or to take a trend that hasn’t peaked yet and change it just enough to where it works better. Q: What do you do when you find yourself with the same ideas, sort of like a creative rut. BM: I definitely have a couple people I can reach out to. It’s important to me to have mentors that I can bounce ideas off of. Lucky for me, I have people that I really know and trust who can support me. Q: In San Diego, there is a huge culture for craft beer and delicious food. What do you feel makes you unique? BM: Uniqueness is kind of a unique thing (laughs). 28 |
| DECEMBER 2014
“THE CULTURE WE TRY TO ESTABLISH IS AN EXTENSION OF OUR CUSTOMERS’ HOMES. THE MAIN PLACE PEOPLE SPEND THEIR TIME IS THEIR HOUSE. THEN, SECONDLY, IT’S PROBABLY THEIR WORKPLACE. WE WANT TO BE THEIR THIRD PLACE. WE TRY TO CREATE AN ATMOSPHERE OF COMFORT AND GIVE THEM THAT EXTRA CARE.” Yes, of course, in this area, a good beer list is a standard, and food is obviously critically important, but I honestly feel that our craft beer list is one of the better ones in the area, and for us, we really like our food here. As a business, we would never send something out that we personally wouldn’t enjoy. So if you hit those two, a good beer list and good food, then what separates us is the vibe. Whenever my wife and I come in for dinner, we truly enjoy the atmosphere and the food. Q: Can you talk a little more about the atmosphere? BM: Well it is really set by the employees and the music. We work to create a culture that affects the five senses. When you come in, we want you to smell delicious food, hear laughter and hear the shaking of drinks. We want people to see that although the vibe is simple, it’s clean. You can look around and feel the textures, both wood and metal. These chairs probably aren’t the most comfortable in the world, but people come and sit for hours because we indulge their senses. Q: What do you look for in a restaurant when you and your family go somewhere else? BM: It’s sort of the same thing we try to establish here. I am a big fan of fresh ingredients. You can always tell fresh food vs. thawed. We are big fans of a relaxing atmosphere and a full body beer or quality bourbon. 30 |
| DECEMBER 2014
Q: Do you have a go-to comfort food? BM: Honestly, I am a big fan of a California burrito, so I guess I am in the right place (laughs). Q: You used the word “culture” when talking about the encompassing and indulging vibe. Could you describe that culture a little more? BM: The culture we try to establish is an extension of our customers’ homes. The main place people spend their time is their house. Then, secondly, it’s probably their workplace. We want to be their third place. We try to create an atmosphere of comfort and give them that extra care. Also, we got very fortunate with our location. It makes it easy that the types of people we get in here are the people we want. Our customers are loyal and genuine. Q: What is it about this location that you think works for you guys? BM: We are sort of surrounded by this mix of both business and laid back. It’s exactly the blend that works for us. Q: Priority Public House’s motto is to “stay focused on what matters.” How would you explain what that means to you personally? BM: That’s really where the name of the restaurant comes from. A fun community is what we are trying to establish and in order to do that you have to prioritize what’s important. For me, that is my beliefs, family
and friends. My wife Meghan and my 18-month-old daughter, Kingsley, remind me of what’s important. Connecting that back to the restaurant I think works too. I can have a total chaotic day, but then I realize in that moment, in the scheme of things, it isn’t that important. What you will remember are the things that matter. Q: What inspires you? BM: My family. My wife and our daughter mean the world to me. But it’s also my staff; I cannot stress it enough how much this whole thing is a team effort. It’s also those moments I can give to the customers. If a guy can come in here after a crappy day at work, and those moments that sucked slowly drift away. Soon he can grab a beer and some food and begin laughing with family or friends and that matters. And really that just goes back to the motto. Q: How would you describe your end-all goals for Priority Public House? BM: What we really want to do is create a low-key feeling in the atmosphere with a quality product. I think we are doing that by staying current and enjoying the fun ride. At the end of the day, all we can do is try our best and be thankful.
INDIGO GRILL 1536 India St San Diego, CA 92101 619.234.6802 www.cohnrestaurants.com/indigogrill
Sharing IS CARING
SCOPING THE SCENE FOR SAN DIEGO’S BEST IN COMMUNAL-STYLE DINING 32 |
| DECEMBER 2014
WRITTEN BY: CALVIN ADAMS PHOTOGRAPHED BY: AMANDA PROUDFIT The San Diego dining scene has been opened up, aired out and completely reimagined by a handful of chefs that keep friends, family and community at the top of their priority list. These individuals are creating innovative and delicious dishes designed to promote a communal style of dining. If you’re unfamiliar with the phrase “communal dining,” you may have unknowingly experienced it in a local gastropub, café, or even a select few McDonalds. I am referring to long tables that seat anywhere from eight to 20 people on average, and are populated by smaller parties that all sit together. This style is by no means a new practice. It has been implemented in numerous restaurants in America since the 80s and for centuries in other cultures. Through communal dining, people are encouraged to spend time with friends and family, interact with strangers and try multiple dishes. Each restaurant I visited fully promoted the ideals of communal dining and reassured me that this is not just a fleeting trend, but a wave of the future.
| DECEMBER 2014 | 33
D DON CHIDO 527 5th Ave San Diego, CA 92101 619.232.8226 www.donchido.com
34 |
| DECEMBER 2014
Centered around Chef Antonio Friscia’s one-of-a-kind wood-fired grill that he designed himself, Don Chido is all about using the freshest Southern Californian ingredients to make the most authentic Mexican food you can get north of the border. The Grande Especial is the best way to get a taste of just what Don Chido has to offer: delicious smoked meats, seasonal veggies, fresh corn tortillas and chorizo made in-house; it’s the perfect thing to share among friends at one of Don Chido’s large communal tables. Channeling his Sicilian grandmother, Chef Antonio makes it his primary mission to make sure everyone in his restaurant has plenty to eat and is being treated like family.
Channeling his Sicilian grandmother, Chef Antonio makes it his primary mission to make sure everyone in his restaurant has plenty to eat and is being treated like family.
NATIVE KNOWLEDGE: With two dollar tacos, four dollar Mexican drafts, and five dollar house margaritas, you can’t afford to miss Taco Tuesday at Don Chido.
H HERRINGBONE 7837 Herschel Ave La Jolla, CA 92037 858.459.0221 www.herringboneeats.com/la-jolla
36 |
| DECEMBER 2014
With four beautiful olive trees growing in the bones of a once forgotten Oldsmobile dealership, Herringbone has one of the most memorable dining atmospheres in all of San Diego. Utilizing San Diego’s seemingly endless growing season, Herringbone prides itself on having the freshest available fish and produce to set across their long raised communal table. Along with great seafood, Herringbone has a wonderful selection of olive wood-fired flatbreads such as the Funghi, with mushrooms, roasted garlic, sage, pesto, Fontina and Parmesan cheese. To go with the locally inspired, Herringbone has a selection of unique and delicious cocktails. The Peter and Jessica Rabbit are musttry items. Between Herringbone’s unique San Diego flavor and incredible ambiance, they are sure to become a leader in a progressive dining scene.
Utilizing San Diego’s seemingly endless growing season, Herringbone prides itself on having the freshest available fish and produce to set across their long raised communal table.
NATIVE KNOWLEDGE: Herringbone has an incredible happy hour from 4-6pm Monday through Friday, featuring one dollar oysters and discounts on wine, beer, spirits and well drinks. It’s a great way to unwind and have a good time after a long work day.
M
“We are bringing back the Italian traditions. When you’re in Italy, everyone is family,” says Assistant Manager Hamilton Weaver. Monello offers many great entrées that take family-style Italian traditions and applies them to the growing communal dining scene, including the simple Ragu Pasta and the Monello Pizza topped with a light creamy tasting raspa dura cheese (a cheese you won’t find anywhere else in the country!). Monello also offers a great happy hour, with fair priced cocktails, beer and wine paired with complimentary plates from Chef Fabrizio Cavallini.
Monello offers many great entrées that take family-style Italian traditions and applies them to the growing communal dining scene.
MONELLO NATIVE KNOWLEDGE: 750 W Fir St, Ste 102B San Diego, CA 92101 619.501.0030 www.lovemonello.com
Eat brunch at Monello on Saturdays and Sundays to get a taste of ingredients hand picked from the Little Italy Mercato.
D DRAFT MISSION BEACH 3105 Ocean Front Walk San Diego, CA 92109 858.228.9305 www.belmontpark.com/restaurants/draft
40 |
| DECEMBER 2014
Sixty-nine beers on tap, scrumptious upscale bar food and huge windows looking out onto Mission Beach makes Draft the ideal place to kick back and meet new people around a communal table or at the bar. Draft is new to the Mission Beach Boardwalk, but is quickly making a name for itself by exciting tourists and making sure locals always have a new beer or menu item to try. Although Draft identifies with bar food, pool, sports, and an unconditional love for beer, Draft is far from your average sports bar. Corporate Executive Chef Brad Wise told me that everything has to be “a little more innovative and a little more thought out. It’s hard to get people down here through traffic and everything, so we just have to go that extra step.” With perfect bar food like the Charcuterie Plate, Blue Lake Green Beans and Belgian Cheese Fries, Draft really is a step ahead.
Draft is new to the Mission Beach Boardwalk, but is quickly making a name for itself by exciting tourists and making sure locals always have a new beer or menu item to try.
NATIVE KNOWLEDGE: If you’re wondering why the burgers taste so great here, it’s because the beef has been shipped from Pat LaFrieda’s legendary warehouse in New York City. Just another little thing Draft does to make sure its diners get the very best.
C COMÚN KITCHEN AND TAVERN 935 J St San Diego, CA 92102 619.358.9707 www.comunsd.com
Común Kitchen and Tavern is the place to be for anyone looking for a unique and exciting dining experience. With a self-service beer tap, completely open kitchen, and transparent walk in refrigerator, Chef Chad White has created a restaurant that is equal parts interactive and entertaining. You can see all of the ingredients, hear the interactions between chefs and cooks, and know exactly what is going on in the kitchen at all times. “It’s like dinner and a movie,” says Chef Chad. The communal style creates a fun and loose atmosphere, encouraging people to make new friends and creating the ideal environment for young, single people to meet over drinks, and unique Baja influenced cuisine. The PB&B is one of my favorite dishes and adds a delightful sweetness to your meal. The thick creaminess of the bananas and peanut butter combine with acai and orange zest to make a surprising and addictive flavor.
INTERVIEW WITH Chef Chad White
“Communal dining provides a very social atmosphere, and I live a very social life. I don’t spend a lot of time alone. I’m working, going to events, hanging out with friends, or my kids.”
Q: How has communal dining fed into your restaurant and style of food? Chad White: My fondest memories of eating have been eating with friends and family; sharing and breaking bread. Communal dining provides a very social atmosphere, and I live a very social life. I don’t spend a lot of time alone. I’m working, going to events, hanging out with friends, or my kids. I feel like that’s such an enjoyable experience in my life, so why not have a restaurant that promotes that same lifestyle?
something different. Everywhere you look there’s a tavern, and it’s the same tavern and the same old bar food. It’s loud music, sports on TV and what not. You can find that anywhere you go in San Diego. Here, you walk in, and you see a part of Tijuana that most Americans don’t know exist. They think sombreros and donkeys. But instead they are seeing real art and craft in this area. It’s not even so much about the creativity of the food, but about the whole environment itself that is making it fun for people to come hang out.
Q: This is a very open restaurant. The kitchen is open, you can tap your own beer…tell us about this concept. CW: Absolutely. There are no secrets. You can see how clean or dirty I am inside of my kitchen. My walk-in cooler is completely open. You can see how clean I keep that. I can guarantee you can walk into 90 percent of walk in coolers in San Diego, not to bag on any other restaurants, but they aren’t going to be a quarter as clean as mine is. And we don’t have a choice, which is great. It definitely keeps us honest.
Q: This place is becoming very well known for its music. Are there any bands or musicians that you think of when you think of this place? CW: When I go into a restaurant or an establishment, and I’m going to have a good time, I want to hear things that remind me of something; things that are familiar to me. And there’s a lot of music out there that isn’t familiar to everyone. How can we take things from all different walks of life and mash them together? Some of the ways that we have done that are by taking acid-jazz trip-hop style music where you have a cover of a song you’re familiar with and put a little bit of a twist on it. It’s basically a remix of things. And that’s kind of what this restaurant is—a remix of what Mexico is. It’s a remix of what a neighborhood bar and tavern should be. It’s a mix up of different social walks coming to one place and coming to one understanding: that we are just here to have a great time. We want to eat, we want to have fun, and that translating into the music is a big thing.
Q: Have you seen the community rally towards you? CW: Absolutely. This neighborhood really supports it. They are young professionals. A lot of them are single and looking for something exciting to talk about. This is definitely a conversation piece; from the really creative art, to the walk-in kitchen, to the see-through walk in cooler, and then the self-serve beer tap system. Q: What do you think it is about your area that likes this newer style of dining? CW: I think it’s just that they are looking for
With a selfservice beer tap, completely open kitchen, and transparent walk in refrigerator, Chef Chad White has created a restaurant that is equal parts interactive and entertaining.
| DECEMBER 2014 | 43
I INDIGO GRILL 1536 India St San Diego, CA 92101 619.234.6802 www.cohnrestaurants.com/ indigogrill
An institution in San Diego’s Little Italy, Indigo has been completely reimagined for the third time. The new menu has some favorite dishes of the restaurant’s most loyal patrons, as well as some new and even more adventurous items to try. Indigo Grill has had community tables as far back as 2001, and with the new renovations, three huge community tables have become the stars of the restaurant. Executive Chef Jason Maitland explained to me that after about an hour of separate parties all sitting together, sharing food and drinking, “There are times when I don’t know where one party stops and the next one starts…it looks like one big group of people!” If you already have a big group, The Plank is a must-try, consisting of skewered and grilled meats served with roasted ground pumpkin seeds, chimichurri, cancha, pickled vegetables, and roasted olives all plated across a massive board and brought right to your table. It’s the perfect way to enjoy an eclectic twist on Peruvian street food.
Indigo Grill has had community tables as far back as 2001, and with the new renovations, three huge community tables have become the stars of the restaurant. NATIVE KNOWLEDGE: Come for Indigo’s daily happy hour from 5-6pm and try the Tomas Colina, made with house chipotle infused gin, fresh lime juice, peach and egg whites.
EA LS
Meals
NSTRUCTED
DECONSTRUCTED
Bijou RENDEZVOUS A Taste of Flavorful and Flawless Fare at La Jolla’s Newest French Bistro WRITTEN BY: AUDRA LEIGH PHOTOGRAPHED BY: ANH NGUYEN
I
t was only a few short months ago that La Jolla was blessed with the opening of Bijou French Bistro. Chef de Cuisine Shaun Gethin along with Chef William Bradley, the celebrated executive chef of Addison at The Grand Del Mar have created a truly magical experience for their guests. From the authentic French décor to the perfectly executed French fare, each person will leave this local eatery having an experience of a lifetime. What better place to put “The Jewel” of a restaurant than in “The Jewel” of San Diego? Just standing at the door, I was transported across the sea to a world I’ve only seen in movies. The doors, with the wrought iron sculpture, opened to an authentic European wine bar with open ceilings, comfortable seating, a wine list featuring 100 percent French wines, and of course, the serenading voices of beautiful French singers. Beyond the wine bar is a dining room meant for the kings and queens of our time; the settings perfectly executed. Thrones are used instead of chairs, elegant throw pillows are everywhere, and there are ornate ceilings and chandeliers throughout the restaurant and in the private dining area. For the more casual diner, a lounge is located in the back of the bistro featuring a grand piano where live music is held Friday and Saturday nights.
46 |
| DECEMBER 2014
BIJOU FRENCH BISTRO 1205 Prospect St La Jolla, CA 92037 858.750.3695 www.bijoufrenchbistro.com
| DECEMBER 2014 | 47
After a lengthy tour of Bijou, Chef Gethin brought me to the kitchen where he allowed me to spy on him as he made one of the most popular dishes, Gnocchi à la Parisienne. With just a couple of high-quality ingredients and a flavor that will knock your socks off, this plat principal will remain a staple on the menu for years to come. The only difference will be the seasonal vegetables that are used, which are all found at local farms. Chef recommends using chanterelle mushrooms in the winter, peas for the springtime, Sweet 100 tomatoes during the hot summer months, and Swiss chard in the fall. The Gnocchi à la Parisienne was brought to life right before my eyes in mere minutes. Chef quickly sautéed the squash
and then the house-made gnocchi, topping it with Niçoise olives and tomatoes that smelled of orange sherbet. I got the nod of approval when I mentioned the mouth-watering aroma. Good nose! After a sprinkle of Parmesan cheese and a drizzle of olive oil, the dish was ready for me to taste. Voila! It couldn’t get to my mouth fast enough, but I was in heaven as soon as it did. Who knew that it only takes a few ingredients (and Chef Shaun’s magic touch) to create a masterpiece that would make any guest a fan for life. I know I am. Bijou has won gold with this sophisticated and unique restaurant in the heart of La Jolla. Skip the airfare and come experience the “magic” of Bijou.
LIST OF
1
INGREDIENTS:
▶
FLOUR
With just a couple of high-quality ingredients and a flavor that will knock your socks off, this plat principal will remain a staple on the menu for years to come.
▶ House made gnocchi ▶ Olive oil
3
NIÇOISE OLIVES
▶ Salt
10
▶ Squash ▶ Tomatoes
2
▶ Niçoise olives
PARMESAN CHEESE
▶ Parmesan cheese ▶ Butter ▶ Flour
EGGS
OLIVE OIL
9 SALT
▶ Eggs
4
▶ Thyme ▶ Fines herbes
8
FINES HERBES
TOMATOES
6
GNOCCHI À LA PARISIENNE Serves 4
5 HOUSE MADE GNOCCHI
7
SQUASH
• 4 tbsp unsalted butter, divided use • ½ tbsp salt • 1 cup flour • 2 large eggs • 3 tbsp grated ParmigianoReggiano, divided use • Sea salt to taste, divided use • 5 cherry tomatoes • 3 tbsp olive oil, divided use • 1 sprig of thyme • 5 baby pattypan squash • Kosher salt, divided use • 5 Niçoise olives, pitted and sliced • 2 tbsp fines herbes (a blend of fresh parsley, chives, tarragon and chervil), chopped
48 |
| DECEMBER 2014
DIRECTIONS: In a medium sauce pot over high heat, bring ¾ cup of water, 3 tablespoons of butter and salt to a boil. Remove pot from heat and add flour all at once. Reduce heat to low and return pot. With a wooden spoon, work the dough until it pulls away from the side of the pot. Transfer dough to a KitchenAid mixer with paddle attachment. Place on medium speed. Once dough cools, continue working the dough while adding eggs one at a time. Then, add grated Parmigiano-Reggiano and sea salt to taste. Transfer dough to a large piping bag with a small tip.
Bring 6 quarts of water to a boil in an 8-quart pot. Season the water with a generous amount of kosher salt and reduce to simmer. Using a paring knife, pipe and cut ½-inch pieces of the dough directly into the boiling water. When gnocchi float to the top, transfer them into an ice bath, and then onto a tray lined with towels. Let rest until fully cooled. Add remaining 2 tablespoons of olive oil in medium sauté pan over medium-high heat. Just before smoking, add quartered squash and sauté until golden brown. Using a slotted spoon, remove onto tray lined with paper towels.
Preheat oven to 200°F. In a small bowl, toss tomatoes with 1 tablespoon of olive oil, thyme sprig and sea salt to taste. Transfer to lined baking sheet and roast in preheated oven for 45 minutes.
Add gnocchi to pan and sear until golden brown on one side. Add 1 tablespoon unsalted butter to pan. Slide pan back and forth over the burner until butter browns.
Bring 2 quarts of water and 3 tablespoons kosher salt to a boil. Blanch squash in salted water until tender. Using a slotted spoon, remove squash from boiling water and place into an ice bath. Once cooled, quarter each squash and set aside.
Place gnocchi in a medium bowl with some of the brown butter. Add squash, tomatoes, olives and remaining 1 tablespoon grated Parmigiano-Reggiano and fines herbes. Toss together, finish with a touch of sea salt and enjoy!
619 VODKA 740 13th St, #404 San Diego, CA 92101 619.940.6456 www.619vodka.com
“619 VODKA IS HANDCRAFTED. WE NEVER WANT TO BE A MASS-MARKET PRODUCT AND WILL CONTINUE TO HANDCRAFT OUR PRODUCT BECAUSE WE BELIEVE IT IS ESSENTIAL TO MAINTAIN THE QUALITY THAT OUR CUSTOMERS HAVE COME TO EXPECT.”
52 |
| DECEMBER 2014
Smooth
Operator
A PASSION FOR VODKA AND A LOVE FOR SAN DIEGO
WRITTEN BY: JESSIE DAX-SETKUS PHOTOGRAPHED BY: MICHAEL WESLEY
THE EXPERT NICK APOSTOLOPOULOS President of 619 Spirits
Current Cocktail Obsession: San Diego Sunrise
S
ince the beginning of time, humans have been a social species. We have always lived in colonies. Telephones were invented for long distance communication. And, of course, there’s the ever-important social gatherings we constantly attend. The word “promenade” means to walk in a public place for pleasure, furthermore implying the enjoyment of being surrounded by the masses. These events have extended back as far as written records can attest to. Caesar had many people in his glorious, marble home, King Arthur held many lords and ladies within his court, and heck, Marie Antoinette was even beheaded for her marvelous extravaganzas. What did all of these events throughout history up to current times have in common? A quality alcohol. A good spirit brings people together and is the silent staple to many celebrations. In this day and age there are so many beverage options. There are a plethora of major companies focused on sales…and then there are some that simply focus on the most important aspect—quality. Vodka is loved by many and Nick Apostolopoulos of 619 Vodka focuses on nothing but the very best that San Diego has to offer. Friendly and modest is something Nick radiates, but the passion for his vodka and the devotion to his city is unmatched. Though there is much competition, 619 flourishes as San Diego’s favorite brand, and stays loyal to its city by proudly endorsing the area code of its birth as its name. Not only is it lovingly created in small batches but it is also tested and bottled by hand to ensure superior quality time after time. So gather your group, get amongst the masses, have a high-caliber beverage in a spectacular city and, if he’s not vigorously inventing the world’s newest and hottest cocktail, give a friendly wave to Nick along the way. Q: It appears you were a software architect for over 12 years. What made you switch to vodka? Nick Apostolopoulos: Yeah, I was a software architect for many years, and software has been very, very good to me. I also built several businesses along the way and have been a part of several successful startups, but while designing complex systems was my vocation, spirits and liquors have always been my avocation. People visiting me would always comment on the bar in my home. It is not too big but has nearly 100 bottles from all over the world. A frequent question many of them asked was, “Which of these are from San Diego?” The fact is, almost none. San Diego is a great city, but it is not known for its spirits. 619 Vodka is out to change that, and that is how it all started.
| DECEMBER 2014 | 53
“The cool thing about vodka is that everyone can have it their own way. Some like it sweet and some like it sassy. I personally enjoy 619 Vodka on the rocks.” — NICK APOSTOLOPOULOS, President of 619 Spirits
Q: Why vodka? Why not beer or whiskey? NA: When you think of scotch you think of the British Isles. When you think of sour mash or bourbon, you think of Kentucky and Tennessee. Any tequila worth drinking has to come from Mexico, and no one can make the rum that they make in the islands. But what is San Diego? What spirit captures the spirit of the paradise we are all so privileged to enjoy here every day? Vodka is the perfect San Diego drink. You can dress it up a thousand different ways to suit your tastes and mood, or simply enjoy it straight. Vodka is also the best-selling spirit in San Diego, so clearly other people agree. Q: In what ways did you learn the ins and outs of the vodka business? NA: A lot of hard work, a lot of research and a lot of good help from smart people…and we still made hundreds of mistakes. Each time we learned and each time we got better. It has been a real learning experience with a lot of twists and turns along the way. Honestly, I still have a lot more to learn. I’m still trying to figure things out in a lot of ways. Q: This seems like a lot of people’s dream job. Tell me about a day in the life of a vodka connoisseur. NA: I hear this all the time. People think I must sleep until noon, have a Bloody Mary for lunch, hit the clubs at dusk, and then party until dawn. There have been a few days like that, but they are few and far between. When you get past the glitz and glamour, we produce a product that needs to be manufactured, distributed and marketed in a highly competitive market. It is a lot of very hard work, and every day brings new challenges. Even with all of the hard work, it is a dream job, and I love it. Q: You mention that you are a “serial entrepreneur.” Explain what you mean by that. NA: Normal people hold a series of jobs throughout their careers. Some of us, perhaps the oddballs, prefer to work by starting companies of our own. I started my first one when I was 18 years old. Some have done very well, and some went on to be other things, and some just went away. In my case, it was usually because I saw something that needed to be done, and no one else was doing it. San Diego should have its own vodka. It didn’t have one, so I started 619 Vodka. Q: What are the traits of a premium vodka? NA: The difference between standard and premium vodka is as big as the difference between a department store bicycle and a premium road bike. Just as with the bike, not everyone will appreciate the difference,
but the extra care we take ensures that our vodka is smooth and clean. Those with a sophisticated palate and an affinity for fine spirits will notice the difference immediately. This is true straight or with quality mixers. It’s a taste you simply can’t fake. Q: What makes 619 Vodka different than any other “mass-produced” premium vodka on the market? NA: Mass-produced vodka has no soul. There are many good products that have become victims of their own success. The need for growth has taken them from their artisan roots into high-speed stainless steel production environments more suited to fruit juices and diet sodas. By contrast, 619 Vodka is handcrafted. While carefully being produced in small batches, the product is tested and bottled by hand. We never want to be a mass-market product and will continue to handcraft our product because we believe it is essential to maintain the quality that our customers have come to expect. When we release our new infusions, they will be unlike anything else out there. No mass market flavoring here. Just great vodka infused with real ingredients, and locally sourced in San Diego. Q: How long did it take for you to perfect your vodka? How did you perfect it? NA: I spent 18 months traveling the country visiting distilleries, and met with master distillers and brilliant mixologists. At the same time, I was meeting with design teams, bottle engineers, and other people with expertise that we needed to launch 619 Vodka. During that time, I learned a lot about what it takes to make an amazing vodka. Many of those people are behind the product we produce today. Q: I’ve read that 619 Vodka is only sold in San Diego. Do you intend to keep it that way? NA: Not at all. In the coming months, we are going to be opening a new facility to allow us to do those great new custom infusions. Once that is online, we plan on sharing our great San Diego experience with the rest of the country. Q: What type of locations are you looking to represent your vodka? NA: We are not exclusionary, but we are also not the type of spirit that fits into every location. Hot clubs, upscale restaurants, fine dining establishments and any environment that attracts customers with discerning palates are ideal places for 619 Vodka. Q: Do you believe that food pairs well with your vodka? What type of food? NA: The open palate vodka allows it to pair with
FAVORITE COCKTAIL RECIPE: VODKA GIBSON 2½ parts vodka | ½ part dry vermouth | 1 whole cocktail onion almost any food. It really depends on what kind of drink you make with it, but I’m especially excited about the pepper infusion we are creating right now! This will be awesome for pairing with spicier foods—not to mention tasty Bloody Marys! Q: How do you make the perfect cocktail? NA: Well, for starters, you use 619 Vodka, of course (laughs). Actually, if you have ever watched a master mixologist work, you will notice two things. The first is that each of them has their own unique style. The next thing you notice is the passion that they have for producing their particular concoction. That same unique style and passion is what we believe you find in every bottle of 619 Vodka. Q: Does 619 Vodka have a signature drink? NA: One of my new favorites is the San Diego Sunrise. It can only be made with 619 Vodka. The cool thing about vodka is that everyone can have it their own way. Some like it sweet and some like it sassy. I personally enjoy 619 Vodka on the rocks. Q: Do you have any behind the bar tips for novice bartenders? NA: My biggest tip for behind the bar would have to be don’t be scared. Experiment as much as possible. One of my best concoctions ever was a random pairing of watermelon and mint! In fact, if you have any great infusion ideas, please let me know! Q: What is your favorite tool to use behind the bar? NA: That would have to be a muddler. There is nothing like infusing a vodka with fresh berries, mint, basil, etc. In fact, that’s exactly why we are going to release our natural infusions. Q: Do you ever plan on owning your own vodka bar? NA: Unfortunately, California Law prohibits a vodka brand from owning any kind of retail operation, including a bar or restaurant. Eventually, I would love to have something for 619 Vodka in the vein of a brew pub, but we’ll have to wait for the laws to change before we can do that (laughs).
brews clues CRAFTING THE ULTIMATE GUIDE TO BEER AND FOOD PAIRINGS IN SAN DIEGO
WRITTEN BY: DEIRDRE MICHALSKI | PHOTOGRAPHED BY: PATRICK MARTIN
w
e set out to uncover the inside track of pairings by local chefs with an affinity for fine comfort food and craft brews. Our mission was to find the pairing of winter comfort entrées with iconic craft beers here in San Diego. Traversing the city, we traveled from Carlsbad Village to Encinitas, weaved our way down through Mission Beach and Belmont Park. Then we scampered uptown to Hillcrest and over to North Park, which hovers above the downtown area. Executive chefs and beer experts alike guided us through to a magic combination— rich entrées of deliciousness, matched with the perfect pint. Cheers to all that good fun!
58 |
| DECEMBER 2014
TRUCKSTOP 4150 Mission Blvd San Diego, CA 92109 858.274.8785 www.thewoodgroupsd.com/truckstop
| DECEMBER 2014 | 59
#1
Truckstop 4150 Mission Blvd San Diego, CA 92109 858.274.8785 www.thewoodgroupsd.com/truckstop
This Mission Beach spot is a pleasant surprise, located along the bustling thoroughfare of Mission Boulevard. As I entered, I noticed the bare wood, auto signage and a huge red truck hood protruding from the wall. What fun! A large bar is front and center, with large picture windows surrounding the dining room and outdoor patio. Famous for their Bloody Marys, breakfast and lunch fare, the restaurant has added dinner to the line-up in the fall. This is one of the few farm fresh, gourmet comfort food restaurants open from 7am to 11pm, and certainly is popular among the locals. Chef Lloyd hails from Sonoma, with a pedigree culinary education from The Culinary Institute of America in Hyde Park, New York. His food is innovative and stems from his strong gourmet roots. For this comfort food pairing, Chef Lloyd prepared the Tri-Tip Dip, a sandwich served on a brioche bun with au jus dipping sauce, coleslaw and thick cut French fries. The rub for the tri-tip has 15 ingredients including salt, pepper and rosemary. The meat is made daily in-house and is slow roasted for three hours. The sandwich includes caramelized onions, arugula and horseradish cream sauce. The Pulled Pork Sandwich is served with crispy onions, coleslaw and homemade BBQ sauce. The pork is slow roasted for four hours in-house. This is accompanied by hand cut thick French fries. Chef Lloyd paired these sandwiches with a cold, crisp glass of Coors Light. With only 102 calories in a 12-ounce bottle, this is the perfect choice for rich sandwiches like these.
+
PAIRING #1
PULLED PORK SANDWICH + COORS LIGHT
PAIRING #2
TRI-TIP DIP + COORS LIGHT
Chef Lloyd paired these sandwiches with a cold, crisp glass of Coors Light. With only 102 calories in a 12-ounce bottle, this is the perfect choice for rich sandwiches like these.
#1
Uptown Tavern 1236 University Ave San Diego, CA 92103 619.241.2710 www.uptowntavernsd.com
This is a real local bar and eatery located in the heart of the Hillcrest neighborhood. The staff wins the prize for being extremely friendly and welcoming. The space is rustic, yet modern and is open and airy with a lovely street-side patio. The interior space features high-top dining surrounding the central bar, and tucked around the side is a hidden gem of a patio with brick flooring, a cozy fireplace and a canvas roof that rolls back for star gazing in the evening. In addition to having 20 beers on tap, this bar and eatery is also known for its vodka, with a plethora of over 50 different vodkas, including small-batch spirits, with 10 of them infused in-house. They had me at Blueberry Basil. Executive Sous Chef Gabe Beszeditz received his training at the Art Institute right here in Mission Beach, however his love of food was fostered by his Mexican heritage; growing up in the kitchen with an early passion for cooking. He has been here since the bar’s inception two years ago.
#2
For this pairing, Chef Gabe created two wonderful dishes. Both were paired with specialty Karl Strauss craft beers. Let’s start with the seafood. This line-caught Local Halibut was served atop a bed of snap pea and fava bean orzo, accompanied by a watercress and Easter-egg radish salad for a little crunch, finished with a rich chimichurri sauce and garnished with sprigs of arugula. Chef Gabe paired this entrée with a Karl Strauss Endless Summer Gold beer. This light and refreshing brew paired perfectly with the delicate flavors of halibut. It is not too overpowering and has the perfect balance as he described. The second comfort food dish Gabe prepared was a double-rack of sweet braised pork ribs stacked atop a deviled egg and potato salad (with herbs, green onions, chives and cilantro) and a light mustard house aioli. The ribs are slow braised in peppercorns, caramelized onions and Coca-Cola (of all things) for four hours. Dill-pickled asparagus added color. Gabe’s secret BBQ sauce is made with vodka, and a dash of horseradish—that’s all I could sneak out of him. This dish was paired with a Karl Strauss Mosaic beer. The hoppy flavor of this draft cuts the richness of the sauce and replaces it with a refined finish and lingering flavor on the palate. Chef Gabe’s creativity with flavors are refined, uptown and playful, gladly sending us back for more.
+ The hoppy flavor of this draft cuts the richness of the sauce and replaces it with a refined finish and lingering flavor on the palate.
PAIRING #1
LOCAL HALIBUT + ENDLESS SUMMER GOLD BY KARL STRAUSS
PAIRING #2
PORK RIBS + MOSAIC SESSION ALE BY KARL STRAUSS
| DECEMBER 2014 | 61
Carnitas Snack Shack 2632 University Ave San Diego, CA 92104 619.294.7675 www.carnitassnackshack.com
Executive Chef Hanis Cavin was born and raised in San Diego and was first introduced to cooking by his home economics teacher. He attended the New England Culinary Institute in Montpelier, Vermont and cut his teeth in Nantucket. Returning to San Diego, he worked at a number of well-known tawny restaurants. In 2011, he opened his first restaurant with Sara Stroud in North Park and has been incredibly busy ever since. The lines down the street of the Snack Shack are a testament to the great food that keeps the locals coming back for more. Many were happy to hear that a second outpost was opened just this fall in Del Mar Highlands. And aside from his booming business success, Chef Hanis seems most proud of his drive to give back to his community. On his website, one can see the many ways he is touching the lives of others in his North Park neighborhood. Guests order at a small counter, just like we used to do at a local A&W Root Beer stand. However, as you step to the left and saunter toward the patio, a real surprise awaits. The garden is beautiful, adorned with natural woods, umbrellas, an herb garden and a fountain. It is a tranquil spot to spend an afternoon. In the evening, the TVs are put in place, the bar opens up in back, and the beer really starts to flow. They have a barbecue and a smoker in back for special events on the patio. The Snack Shack has five beers on tap and 15 by the bottle, which matches perfectly with the slow food-inspired, pork-centric American cuisine. Two specials are featured each day on a rotating schedule. Chef Hanis prepared his famous Triple Threat Pork Sandwich. The pork loin schnitzel is paired with pulled pork, smoked bacon, a pickle, peperoncini relish, shack aioli and comes on a Sadie Rose brioche bun. The French fries are sprinkled with the Shack Seasoning and served with a homemade BBQ ketchup. This was paired with the Claritas Kolsch, a German-style lager created by Mike Hess Brewing Company. Chef selected this beer because it is crisp and refreshing, yet hoppy with a 5.8% ABV. The finish on the palate stands up to the richness of this comfort bun of pork-side deliciousness.
+
THE PAIRING
TRIPLE THREAT PORK SANDWICH + CLARITAS KOLSCH FROM MIKE HESS BREWING
Chef selected this beer because it is crisp and refreshing, yet hoppy. The finish on the palate stands up to the richness of this comfort bun of porkside deliciousness.
Draft Mission Beach 3105 Ocean Front Walk San Diego, CA 92109 858.228.9305 www.belmontpark.com/restaurants/draft
At the turn of the century, Belmont Park was an iconic hub of activity all along the boardwalk in Mission Beach. In 1925, this park unveiled The Plunge, a building for indoor swimming and a variety of restaurants and shops. Underway now is a complete renovation of the park, and numerous new restaurant and entertainment venues are being added to the fold of new found fun. Draft is the newest darling, with a gigantic sports bar (and a staggering 69 beers on tap), a large dining room, and a jaw-dropping 31 footwide television screen to view events from clear across the dining area and bar. It is a dramatic site to behold. And as the 20-foot tall panel windows are folded back each morning, a lovely patio is revealed and that indoor/outdoor boardwalk, toes in the sand vibe sets in. It is “brews and views” plain and simple. Definitely worth a visit. Brad Wise is the Corporate Executive Chef for numerous restaurant outlets of the parent company Eat.Drink.Sleep. He has packed a great deal of experience into 28 years, which is beyond impressive. Here at Draft, his vision is clearly “innovative bar food” and offering “a play on the classics.” For example, there are 10 different burgers, including bison, beef and lamb. The comfort food entrée was the Braised Lamb Shepherd’s Pie with gravy, topped with a sunny-side-up egg. The lamb is slow-roasted with hearty winter vegetables, and a rich ragu sauce is born from that base. Justin Lopez, the opening Director of Operations stepped in to select the beer for this pairing. Justin is very knowledgeable and offered some insightful context to this particular draft selection. He chose Wreck Alley Imperial Stout by Karl Strauss. This stout originated in England and Ireland, which plays perfectly to the pie, which also harkens back to such beginnings. The roasted “black patent malt” gives the beer its deep color, and the bold flavor profile magically cuts through the richness of the stew. What also complements the lamb ragu sauce is its higher alcohol content (9.5% ABV). Simply sublime.
+
THE PAIRING
BRAISED LAMB SHEPHERD’S PIE + WRECK ALLEY IMPERIAL STOUT BY KARL STRAUSS
The roasted “black patent malt” gives the beer its deep color, and the bold flavor profile magically cuts through the richness of the stew.
Lumberyard Tavern 967 S Coast Hwy 101, Ste 101 Encinitas, CA 92024 760.479.1657 www.lumberyard101.com
This tavern is tucked into a rambling outdoor mall along historic South Coast Highway 101. Lisa McMahon Belasco opened this tavern five years ago, however she and Executive Chef Javier Rubio Montoya have worked together for 15 years prior to this opening. They collaborate nicely, writing the menus together, and sharing recipes as the seasons change. The horseshoe bar is a popular stomping ground for locals, with 20 beer taps front and center. The dining room is expansive, flanked by an outdoor patio. The menu is rooted in tavern-style fare, including starters, soups, salads, flatbreads, burgers of all types (beef, turkey, lamb and shrimp), sandwiches, and tavern faves such as fish tacos, meatloaf, braised short-ribs and pork chops. The Meatloaf is a popular family tavern recipe. It is made with the finest of ground beef, carrots, ketchup and spices. This is served atop cheesy, garlic mashed potatoes, a rich, dark mushroom gravy, and a side of broccoli. This entrée has been paired with Lagunitas Sucks, which is a “Brown Shugga Substitute Ale” with 8% ABV and is brewed by Lagunitas Brewing Company. Grace, the lead bartender, selected this limited specialty IPA for its desired notes of citrus and at the same time, for it having some depth. She explained that this choice of beer cuts the richness of the hearty gravy, enhancing the dish by rounding out the fullness.
+
THE PAIRING
MEATLOAF + LAGUNITAS SUCKS BY LAGUNITAS BREWING COMPANY
The beer cuts the richness of the hearty gravy, enhancing the dish by rounding out the fullness. | DECEMBER 2014 | 65
Waypoint Public 3794 30th St San Diego, CA 92104 619.255.8778 www.waypointpublic.com
Meet Executive Chef Amanda Baumgarten. She has spent over a decade training and working at several prestigious restaurants in London and here in the US. Amanda wanted to bring an eclectic and truly neighborhood bistro-style concept to life here in the North Park area. Amanda’s menus are seasonal and draw on Latin, Asian and European cultures. And eclectic it is—with a charming wall of various antique kitchen tools, mirrors and bare wood. Waypoint’s beer program is led by the San Diego’s consummate beer expert Brian Jensen. The bar is center stage in the dining room with 30 draft pulls and a nod to West Coast draft brew houses. The 20 or so bar stools are painted bright blue and stand at attention for the next wave of locals to saunter on in for a draft and some amazing comfort food. Chef Amanda prepared the rich and hearty Cassoulet of Toulouse sausage, duck confit and pork belly, served with white beans in a rich sauce and dusted with bread crumbs. Cassoulet is a rich, slow-cooked casserole originating in the south of France, and typically contains meat, such as pork sausage, goose, or duck. Amanda and Brian paired the Cassoulet with the Judgement Day ale by The Lost Abbey. It’s hard to get past the bottle as each label is created by an artist, and they are so beautiful. The motto is “Live life on your own terms.” The beer is a Belgian-style, dark quad ale (yes as in quadruple), and is brewed with raisins. The beer has a 10.5% ABV, and this high alcohol content gives that richness to off-set the hearty and delicious pork-based cassoulet.
+
THE PAIRING
CASSOULET + JUDGEMENT DAY BY THE LOST ABBEY
The beer has a 10.5% ABV, and this high alcohol content gives that richness to off-set the hearty and delicious pork-based cassoulet.
83 Degrees 660 Carlsbad Village Dr Carlsbad, CA 92008 760.729.7904 www.83degrees.net
Carlsbad is a charming beach town, and 83 Degrees is on point. The restaurant is in the perfect location along Carlsbad Village Drive, and one foot in the door I can hear celebrations in full gear. There is almost a warehouse vibe, with sky tall ceilings, two bars, two dining rooms of primarily high-top seating, floor to ceiling windows and a lovely patio with a conversation fire bowl. General Manager Jon Wantz is very engaging and so proud of the restaurant’s 48 beers on tap, with half of those from local brew houses. They have every category amply and seriously covered, including ambers, ciders, browns and reds, lagers, ales, hefes, wheats and blondes, IPAs, stouts and pilsners. Whew! And for wine lovers they feature 40-plus wines by the glass or bottle and prohibition era inspired cocktails. Jon is equally boastful of his cuisine, which he terms American comfort food with a twist on the classics, and at reasonable prices. The menu includes a fine selection of starters, salads, sandwiches, burgers, flatbreads, seafood and meatloaf. The Beach Body Burger is a double beef patty, pepper jack cheese, bacon, grilled onions, 83 Degrees secret sauce, sandwiched between a huge hamburger bun, and accented with sliced pickles. The sauce is no longer a secret, as Jon shared with me the key ingredients—a mayo-based Thai chile sauce. This comfort grub is being paired with the Unapologetic beer, which was personally selected to pair with this meaty burger given its hoppy and slightly bitter double IPA-style, with a 9% ABV, as well as its ability to tone down the richness of this hand-held feast.
+
THE PAIRING
BEACH BODY BURGER + UNAPOLOGETIC IPA BY STONE/HERETIC/BEACHWOOD
This comfort grub is being paired with the Unapologetic beer, which was personally selected to pair with this meaty burger given its hoppy and slightly bitter double IPA-style. 66 |
| DECEMBER 2014
AD
PHOTO BY: Dhrumil Desai
shop
Dec. 2014
70 SHOP EXPERT Chanel Queen and Consignment Connoisseur, Christina Samoylov, Makes Her Mark in the Fashion Industry
74 LOCALE LOOKS Get Theatre Ready With These Sleek Looks for Your Next Date Night Outing
88 THAT’S WHAT SHE SAID HOLIDAY GUIDE Make the Most of the Holiday Season With These Fashion and Beauty Tips, Food and Drink Recipes, Gift Ideas and More
74
LOCALE LOOKS Take Me to Your Theatre!
THE OLD GLOBE 1363 Old Globe Way San Diego, CA 92101 619.231.1941 www.theoldglobe.org
98 FASHION SPREAD Fighting Winter Blues Aboard the Aolani Catamaran in Sauvage Swimwear
69
DECEMBER 2014
In Haute
PURSUIT
Founder of Designer Vault Gives Us an Inside Look Into Her Life as a Luxury Consignment Connoisseur
WRITTEN BY: LAURYN EVARTS PHOTOGRAPHED BY: MATT DOHENY
THE EXPERT CHRISTINA SAMOYLOV Founder & Luxury Authentication Expert at Designer Vault
Current Handbag: Prada Saffiano Lux Tote in medium inspired by Christina’s style icon, Olivia Pope of Scandal
I
n just her mid-20s, Christina Samoylov has already carved out a name for herself in the fashion industry. Christina is the founder of the San Diego-based luxury e-commerce consignment boutique, Designer Vault, that sells to consumers internationally. Designer Vault’s inventory offers shoppers and fashion enthusiasts unique, nearly impossible-to-find designer pieces, from purses and jewelry to shoes and skirts. Samoylov’s journey began by scouring thrift shops and reselling items to pay her way through classes at FIDM in Los Angeles and formed what is now a successful e-commerce site, selling carefully curated designer items and is even carrying the largest collection of Chanel in the country. What was once a shop out of her garage, Christina’s inventory and site is now being featured in Life & Style, InTouch, Glamour, MTV, Who What Wear, Refinery29, E! and more. She even works with Miley Cyrus’ stylists to outfit her on tour and beyond. A handful of other A-list celebrities and stylists have been known to shop her site, too. She has a brick and mortar shop in the works, recently went through a site re-design and has an ever-growing inventory. Things just seem to keep growing positively for this entrepreneur. We sat down with this San Diego fashion powerhouse to ask her a few questions and learn more about all things Chanel, entrepreneurship and Designer Vault.
“If there ever was such a thing as a natural born entrepreneur, I’d say I’d fit that bill perfectly.” —Christina Samoylov, Founder of Designer Vault
70 |
| DECEMBER 2014
“Our philosophy is simple. If we take care of our customers, they will take care of us. Considering our customers are our suppliers, we couldn’t imagine a consignment company any other way.” —Christina Samoylov, Founder of Designer Vault
DESIGNER VAULT www.designer-vault.com
| DECEMBER 2014 | 71
Q: Can you tell us a little about yourself? Christina Samoylov: Well, some would call me the queen of Chanel consignment but, I prefer Christina. I relocated from Ohio to sunny SoCal in 2009 to attend FIDM (The Fashion Institute of Design & Merchandising), and have been in haute pursuit of my dreams ever since! Q: Tell us all about Designer Vault. CS: Designer Vault is an e-commerce luxury consignment boutique where you can find unique, one of a kind, always authentic clothing, shoes, handbags, accessories and jewelry from the likes of Chanel, Hermes, Louis Vuitton, Saint Laurent and Givenchy to name a few. Q: How did you think of this fabulous idea? CS: To be honest, I think it’s always been in my blood. When I was a kid, my grandfather had a flea market before flea markets were a thing and by first grade I was selling family trinkets on my desk for extra spending money. If there ever was such a thing as a natural born entrepreneur, I’d say I’d fit that bill perfectly. In junior high I began swapping and selling my clothing on a site called Laundromatic.net, enlisting my father as my first employee who would schlep my garb to and from the post office. As my skills of online buying and selling grew, eBay entered the market place and at the age of 13, I immersed myself in their platform. By that time, I had left for college at 17, I had mastered eBay and kept that skill set close to me when I landed in Los Angeles. Upon arriving in Los Angeles to attend FIDM, I needed a job that would work for my hectic schedule and would allow me enough free time for adequate studying. I then entrusted my eBay skills with the help of Yelp and began perusing local thrift stores to buy merchandise to re-sell. Through trial and error, I was beginning to understand what did and didn’t work in this marketplace and from there I decided to scale my hobby into a business within the consignment industry. Q: What makes Designer Vault stand out online with the fashion industry being so competitive? CS: We’re not here to make a fast sale and then take our fourth quarter earnings to any board members. We are one of the only consignment companies that does not have venture capital funding, by choice. We understand the customer and have chosen to grow organically so we can foster the relationship between our clients and customers. Through this, we’ve been able to create a bond that can simply not be matched anywhere else in the consignment industry, allowing us to curate the strongest breadth and depth of vintage Chanel online. At the end of the day, we’re more concerned about our customers and clients than the bottom line. Our philosophy is simple. If we take care of our customers, they will take care of us. Considering our customers are our suppliers, we couldn’t imagine a consignment company any other way. Q: What kind of items can we expect to find on Designer Vault? CS: Currently, we are specializing in Chanel. You can find handbags from 30 years ago or three years ago. You can find vintage Chanel jewelry that you couldn’t find anywhere else on Earth as well as a fun product assortment of current pieces such as a pair of Isabel Marant Bobby sneakers or a Valentino Rockstud bag. Q: What’s a day in the life? Tell, tell! CS: Every day is absolutely different! I am usually spending my time answering e-mails, at meetings, pulling pieces for stylists for special events such as the Emmys, prepping for a private trunk show, preparing for exclusive partnerships or pulling six figures of vintage Chanel jewelry for Miley Cyrus. Every day is truly a surprise as I never know what someone will need and of course, they needed it yesterday. It keeps us on our toes, always. Q: How do you curate your one-of-a-kind items? CS: Aside from our consignors who bring us fabulous
items on the reg, we are constantly scouring multiple sources for unique pieces to buy outright to sell on our website. We’ve found items from a $14,000 Chanel wooden lunchbox to a limited edition $25,000 Chanel bicycle. We literally have our eyes and ears open to multiple marketplaces at all times in order to score the best deals for our clients.
Q: Where do you like to shop in San Diego? CS: I have a guilty pleasure/love affair with the Barneys outlet in Carlsbad. I’m pretty sure they have my number on standby! Q: If you weren’t running Designer Vault, what would you be doing? CS: It’s hard to say because I really couldn’t imagine doing anything different, but I would want to be in a position to help others, whether through health care or working for a non-profit.
Q: Who is your favorite designer? Why? CS: Favorite designer? That’s tough! Honestly, I can’t say that I have a go-to. When it comes to my personal style, I don’t flock to one particular designer or brand. I tend to buy what fits me great and what I feel great in. Alas, as much as I’d like to tell you I wear designer clothes every day, who am I kidding? I can often be found in the office in a pair of Paige “We’ve found items skinny jeans, Elizabeth & James top and a from a $14,000 Chanel wooden Generation Love jacket.
Q: Give us a must-know fashion tip. CS: Don’t follow trends. Follow what works for you. I notice the trends every season and take note, but do not outline my closet around that. My closet is filled with items I feel fabulous in and I know that if I look and feel great, that’s all that really matters.
Q: Give us an inspiring sense of wisdom lunchbox to a limited Q: How did you get into this industry? edition $25,000 about being a young, female entrepreneur! What’s your background? Chanel bicycle. We CS: Growing up, I was always the underdog. CS: I carved myself a niche, worked hard literally have our I did average in school; I was a B student... and kept carving that space larger and larger eyes and ears open to sometimes a C student. I didn’t study, and until finally, Designer Vault was born. I multiple marketplaces I didn’t have a lot of friends. I was bullied, enrolled in FIDM in 2009, and from there, at all times in order to and people told me I would never amount score the best deals I networked and worked the typical retail to anything. Coming to California, I knew for our clients.” slew of jobs from Tiffany & Co. to Nordstrom. no one and barely had enough money to Upon graduation, I worked at Wet Seal’s pay my rent, but what I did know was that corporate office in Orange County as a merchandiser I had the courage and tenacity to figure it out because while working on Designer Vault in the wee hours of the I refused to let another’s ideas about me become my night. When the hour drive to and from work became truth. With that, I was able to persevere, figure it out too much, I took a position at T.U.K. Footwear in Poway and grow in a saturated industry because I was true as their E-Commerce Manager, continuing to develop to myself. my business at night. In February of 2014, I left T.U.K. to pursue Designer Vault full-time and that was the best decision I ever made. Q: Why so much Chanel? CS: Why not? But, really Chanel makes some of the most beautiful pieces as well as some of the most coveted. If a client comes to you and drops off a semitruck full of Chanel, who are we to say no? | DECEMBER 2014 | 73
Take Me to Your Theatre!
Spice up Your Holiday Date Night by Visiting Iconic San Diego Theaters 74 |
| DECEMBER 2014
THE OLD GLOBE 1363 Old Globe Way San Diego, CA 92101 619.231.1941 www.theoldglobe.org CLOTHING & ACCESSORIES PROVIDED BY: AMY RAE BOUTIQUE 833 Market St, Ste 3 San Diego, CA 92101 619.995.6795 www.amyraeboutque.com
WRITTEN & STYLED BY: STACY ELLEN | PHOTOGRAPHED BY: DHRUMIL DESAI MODEL: MADDY CHAPMAN of Brand Model & Talent | MAKEUP & HAIR BY: SAMANTHA DELLINGER
The theatre is alive and thriving in San Diego with historic theaters built over a 100 years ago to modern day gems. Spend the holidays enjoying these iconic three theaters, all with their own unique style and performances. These date night options are glamorous, romantic and even have some comic relief.
| DECEMBER 2014 | 75
CLOTHING & HEADBAND PROVIDED BY: DOLCETTI BOUTIQUE 635 5th Ave San Diego, CA 92101 619.501.1559 www.dolcettiboutique.com RING PROVIDED BY: AMY RAE BOUTIQUE 833 Market St, Ste 3 San Diego, CA 92101 619.995.6795 www.amyraeboutque.com SHOES PROVIDED BY: DOLCE VITA www.dolcevita.com
76 |
| DECEMBER 2014
SPRECKELS THEATRE 121 Broadway, Ste 600 San Diego, CA 92101 619.234.8397 www.spreckels.net The Spreckels Theatre was built to commemorate the opening of the Panama Canal in 1912. This opulent theater brings you back to old Hollywood with murals of Romanesque scenes painted on the ceiling. It has been restored impeccably with bronze sculptures in niches above the stage and grand box seats adorned with crystal chandeliers. Gilded carvings are set inside arches above the stage as well. Notable performers in the early days included Al Jolson, Will Rogers and Abbott and Costello up until 1931, when it was converted into a first-run motion picture house. Step back in time with both a modern and vintage inspired outfit to attend a performance at the Spreckels Theatre. This winter white lace circle skirt dress paired with the crystal headband brings you back to yesteryear with a modern silhouette. Another option is to go bold with this gold lemma black cut out mini dress paired with cage mesh peep toed boots and an ikat clutch. Just like the Spreckels Theatre, these outfit choices reflect the old and new Hollywood glam. | DECEMBER 2014 | 77
This opulent theater brings you back to old Hollywood with murals of Romanesque scenes painted on the ceiling.
78 |
| DECEMBER 2014
SPRECKELS THEATRE 121 Broadway, Ste 600 San Diego, CA 92101 619.234.8397 www.spreckels.net
CLOTHING & HEADBAND PROVIDED BY: DOLCETTI BOUTIQUE 635 5th Ave San Diego, CA 92101 619.501.1559 www.dolcettiboutique.com RING PROVIDED BY: AMY RAE BOUTIQUE 833 Market St, Ste 3 San Diego, CA 92101 619.995.6795 www.amyraeboutque.com SHOES PROVIDED BY: DOLCE VITA www.dolcevita.com
SPRECKELS THEATRE 121 Broadway, Ste 600 San Diego, CA 92101 619.234.8397 www.spreckels.net
80 |
| DECEMBER 2014
CLOTHING & CLUTCH PROVIDED BY: DOLCETTI BOUTIQUE 635 5th Ave San Diego, CA 92101 619.501.1559 www.dolcettiboutique.com RING PROVIDED BY: AMY RAE BOUTIQUE 833 Market St, Ste 3 San Diego, CA 92101 619.995.6795 www.amyraeboutque.com SHOES PROVIDED BY: L.A.M.B. www.l-a-m-b.com
CLOTHING & ACCESSORIES PROVIDED BY: AMY RAE BOUTIQUE 833 Market St, Ste 3 San Diego, CA 92101 619.995.6795 www.amyraeboutque.com
82 |
| DECEMBER 2014
BALBOA THEATRE 868 4th Ave San Diego, CA 92101 619.570.1100 www.sandiegotheatres.org
Classic Spanish colonial architecture with the iconic Balboa sign in light greets you in the heart of the Gaslamp district. Balboa Theatre was built in 1924 as a movie palace and then became housing for the U.S. Navy during World War II. The theatre resumed operation as a movie house after the war but struggled and eventually closed until it was restored and reopened in 2008 as a venue for live theatre and concerts. This theatre stands true with not much changing on the external facade except the contemporary surroundings of the neighborhood. A night out in the Gaslamp district can be either casual or glamorous, and these outfit picks are true to both. You will shine under the Balboa Theatre lights with a little sparkle that adds dimension to your outfit with this beaded tunic, sequin bralette and silk cigarette pants. A great day to evening look is this winter white short jumper paired with leather motto jacket or faux fur vest. Sleek and sophisticated and ready for a night of comedy. | DECEMBER 2014 | 83
A great day to evening look is this winter white short jumper paired with leather motto jacket or faux fur vest.
BALBOA THEATRE 868 4th Ave San Diego, CA 92101 619.570.1100 www.sandiegotheatres.org CLOTHING PROVIDED BY: AMY RAE BOUTIQUE 833 Market St, Ste 3 San Diego, CA 92101 619.995.6795 www.amyraeboutque.com SHOES PROVIDED BY: DOLCE VITA www.dolcevita.com
84 |
| DECEMBER 2014
THE OLD GLOBE 1363 Old Globe Way San Diego, CA 92101 619.231.1941 www.theoldglobe.org Despite The Old Globe burning down twice, it remains to be as strong as ever and prides itself on discovering the next generation of up and coming playwrights. Originally built in 1935 in a style reminiscent of a Shakespearean theater in London, England, this historical theater is nestled in Balboa Park and has the feeling of Old World architecture. It also offers an outdoor amphitheater which is a perfect backdrop to enjoy either an afternoon or starry night at the theater. A day at the park can turn into a night at the theatre with a modern abstract print jumper paired with bold accessories, which is a stylish, yet comfortable outfit when attending an amphitheater performance at The Old Globe. Sexy yet sophisticated comes to mind with this backless cobalt maxi dress paired with chunky gold accessories for a night performance.
86 |
| DECEMBER 2014
Originally built in 1935 in a style reminiscent of a Shakespearean theater in London, England, this historical theater is nestled in Balboa Park and has the feeling of Old World architecture.
CLOTHING & ACCESSORIES PROVIDED BY: AMY RAE BOUTIQUE 833 Market St, Ste 3 San Diego, CA 92101 619.995.6795 www.amyraeboutque.com | DECEMBER 2014 | 87
! THAT’S WHAT SHE SAID HOLIDAY EDITION
THAT'S THE
Spirit
How to Beautify, Relax and Celebrate the Holidays in Style
WRITTEN AND STYLED BY: GRETCHEN AND BRITT HACKMANN OF NUBRY.COM PHOTOGRAPHED BY: MATT DOHENY
W
hen October rolls around and we begin to see pumpkins in store windows everywhere, we notice a feeling of excitement and anticipation because we know that after Halloween passes by, we also have Thanksgiving to look forward to and shortly after that, Chrismukkah… undoubtedly everyone’s favorite holiday! While the holiday season is known for eggnog, mulled cider, festive parties, caroling, and lots of shopping, it’s also symbolic with family get-togethers, storytelling, laughter and love. This holiday season, we want to make sure that you also focus on yourself, for a beautiful, healthy, and happy you will be a better woman for all. In the following pages, we share with you our favorite beauty spots for beautiful hair, bronzed skin and fabulous makeup (all conveniently located in Downtown La Jolla), as well as corresponding beauty tips for the season like auburn hues for blondes, slimming tricks, and Twiggy eyelashes. To give holiday cheer, we invite you to try out some of our favorite retailers for edible, memorable and dazzling gifts for both yourself and friends. Furthermore, we provide the aspiring Martha Stewarts out there with easy instructions on how to make their own heartfelt gift. And finally, we’ve put together a holiday music playlist on Pandora, so you don’t have to waste any precious time downloading songs for your home and have more time for making memories with your loved ones. For more tips on how to save time during the holidays, look and feel your best, and most importantly relax, visit us at www.nubry.com. Until then, have a holly jolly Chrismukkah! It’s the best time of the year.
88 |
| DECEMBER 2014
This holiday season, we want to make sure that you also focus on yourself, for a beautiful, healthy, and happy you will be a better woman for all.
CLOTHING & ACCESSORIES PROVIDED BY: Halston Heritage at Fashion Valley 7007 Friars Rd San Diego, CA 92108 619.436.5970 www.shopfashionvalleymall.com
| DECEMBER 2014 | 89
CLOTHING PROVIDED BY: Marimekko www.marimekko.com
90 |
| DECEMBER 2014
BEAUTY SPOTS
“
James, owner of The Strand Salon on Prospect Street, tells us that a rich strawberry blonde with auburn hair hue is to-dye-for this winter.”
THE STRAND SALON 909 Prospect St La Jolla, Ca 92037 858.454.5444 thestrandonprospect.com
Refresh your hair color this season, and you’ll feel like a new person. James, owner of The Strand Salon on Prospect Street, tells us that a rich strawberry blonde with auburn hair hue is to-dye-for this winter. For a lady with green or blue eyes and porcelain skin, try adding red hues to your mane. Blondes should stray away from orange tones by using a silver or purple shampoo. For an edgy and more youthful appearance, opt for thick fringe over your forehead. And, for a lady with dark brown strands as well as brown eyes, ask to have your hair match your eye color and be sure to get a deep conditioning treatment to show off beautiful, glossy strands at your holiday party.
KATHERINE COSMETICS Katherinecosmetics.com
Leave it to the makeup stylists of beauty brand Katherine. Katherine Cosmetics was designed for women living a full life in the real world who want to look and feel amazing in every situation—from gym to holiday party! Katherine’s philosophy? When your makeup looks beautiful on the outside, you feel beautiful on the inside. Host a Katherine Trunk Show and invite all your girlfriends to participate in the world of beauty.
BROW LOUNGE 933 Silverado St La Jolla, CA 92037 858.459.9800 browlounge.net
We don’t actually have sun-kissed tans during the winter, but it’s okay! At Brow Lounge, you enter pale and leave tanned thanks to their fabulous spray tanning service. Instantly look five pounds lighter and super radiant by treating yourself to a spray tan a day or two before your holiday party or New Year’s bash.
KATHERINE’S PHILOSOPHY? When your makeup looks beautiful on the outside, you feel beautiful on the inside.
Beauty Tips: Blondes should refresh their hair color with auburn hues. Brunettes should get a deep conditioning hair treatment for glossy strands. Try out thick fringe or long, wispy bangs for a more youthful, playful look. Look slimmer instantly with a professional spray tan. Accentuate your best features with makeup—a berry kissed lipstick, charcoal liquid liner to create a cat eye, spider mascara to get the Twiggy lashes and pretty pink blush on the apples of your cheekbones.
BENEFIT COSMETICS 1001 Prospect St La Jolla, CA 92037 858.263.0683 benefitcosmetics.com
The famous Benefit makeup line has a store in Downtown La Jolla with unique makeup products for all of our little lady issues like boob tape and pore eliminating. You can also get a blow dry and pick up a quick gift for a friend. No gal ever hated a new lip gloss!
YOU'LL LOVE US FOR THESE TIPS
1.
2.
3.
Practice your poses for the camera. Know your best angle in what you are wearing. You don’t want to go to the party of the year and then have bad photos. Take a quick photo in the mirror to know what works for your outfit and look.
Workout just a little! It’s a busy time, and maybe you don’t have as much time for your full routine and schedule, but making time at least once per week will alleviate stress and make your skin look better!
Save time by getting a polish change instead of a full manicure. You don’t need a manicure every time you need your nails painted. The polish change is something most women don’t know of!
BEAMING 2683 Via De La Valle Del Mar, CA 92014 858.481.1222 livebeaming.com
Cleansing is for the holidays too! The holidays start earlier and earlier each year, so don’t think it’s too early for a cleanse. Beaming’s three to four day or even one-day cleanse can make your week a better one by causing you to feel more energetic and look more radiant.
Diy Holiday Gift Idea Peppermint Cocoa in a Jar For an inexpensive, quick and thoughtful gift, layer these sweet ingredients to make homemade peppermint hot cocoa in a jar. Then, add a ribbon and a tag and voila! INGREDIENTS: • 1 cup powdered milk • 1 cup unsweetened cocoa powder • 1 cup granulated sugar • 1/2 teaspoon salt • 1/2 cup miniature chocolate chips • 1/2 cup crushed peppermint candy PREPARATION:
1. This mix will fill a one-quart jar (12 servings), but if your containers are different sizes, just keep the ratio of ingredients constant.
2. Layer powdered milk, cocoa powder, sugar, salt, chocolate chips and peppermint candy. 3. On back of tag, write “Mix contents in a large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in one cup boiling water. Store remaining mix in an airtight container.” Give to a friend!
Top Pandora Stations for the Holidays
Holiday Movie Blockbusters
Drink Recipe: Fresh Grapefruit Martini
Simply search for one of the stations below and you’ll have a complete holiday playlist, courtesy of Pandora.
Looking for something to do outside of the house? Here are our must-see movies this winter.
Find beautiful, plump grapefruits and squeeze them for their fresh and tangy juice.
1. Night at the Museum: Secret
1. Top 40 Christmas (Holiday) 2. Holiday Music (Holiday) 3. Michael Bublé (Holiday) 4. Christina Aguilera (Holiday) 5. Kelly Clarkson (Holiday) 6. Mariah Carey (Holiday) 7. Lady Antebellum (Holiday)
of the Tomb – stars the late Robin Williams (in theatres December 19th)
2. The Hobbit: The Battle of the
INGREDIENTS: • 1-3/4 oz. fresh grapefruit juice • 1-3/4 oz. Prosecco • Mint or grapefruit peel for garnish
Five Armies – the prequel to The Lord of the Rings series (in theatres December 17th)
1. Chill fresh grapefruit juice in
3. Annie – the musical remake!
2. Pour into martini glass and
Starring Cameron Diaz, Jamie Foxx and Rose Byrne (in theatres December 19th)
3. Garnish with mint or
92 |
| DECEMBER 2014
PREPARATION: a shaker with ice. top with Prosecco. grapefruit peel and enjoy!
PHOTO SHOOT LOCATION: Shane Bowden - The Gallery 7920 Herschel Ave, Ste G La Jolla, CA 92038 858.729.9880 www.shanebowden.com
CLOTHING PROVIDED BY: Son Jung Wan www.sonjungwan.com
| DECEMBER 2014 | 93
CLOTHING PROVIDED BY: GRETCHEN (left) Black Halo Eve gown www.blackhalo.com BRITT (right) Haney gown www.shophaney.com SHOES PROVIDED BY: Schutz heels www.schutz-shoes.com
94 |
| DECEMBER 2014
GIVE HOLIDAY CHEER
“ BOOTIGHTS bootights.com
Tights: Everyone needs stockings for the holidays! These tights are comfortable, supportive, and stylish and never get holes in the toe area because of the padded foot.
Each cookie creation is handcrafted and developed by a couple of cookie addicts in San Diego, and they’ve come up with unique flavors that you can’t get anywhere else, like caramel eggnog and peppermint schnapps ice cream.”
THE CRAVORY 3960 W Point Loma Blvd San Diego, CA 92110 619.795.9077 thecravory.com
CAR PHOTO: CLOTHING PROVIDED BY: Singer 22, www.Singer22.com HANDBAGS PROVIDED BY: Ampersand As Apostrophe, www.ampersandasapostrophe.com
AZZURRA CAPRI BOUTIQUE 1840 Columbia St San Diego, CA 92101 619.230.5116 azzurracapri.com
Gifts: this Capri-inspired boutique is a lady’s ultimate shopping getaway paradise, whereby you can instantly escape to Italy! Sparkly jewelry and scented candles are perfect gifts for your special friends. Beautiful, handmade Azzurra Capri Swarovski sandals—a wonderful alternative to heels during the California holidays— are available at their flagship store in San Diego’s Little Italy.
Sweet Somethings: Cupcakes are so last year! This year, the old fashioned cookie with sweet and savory fillings are what everyone wants to indulge in. The Cravory cookie shop has so many enticing flavors; you will need to share them with your friends and family! There are gluten free flavors too…but you won’t even be able to tell the difference. They’re that scrumptious! Buy Cravory cookies at your local farmers market, Adelaide’s Flowers, www.thecravory.com, or their flagship store in Point Loma.
BLENDED INDUSTRIES 1025 Prospect St, Ste 220 La Jolla, CA 92037 858.255.8205 blendedindustries.com
Holiday Party Dresses: Blended Industries looks like Nubry’s Closet! It is packed with party dresses appropriate for holiday dinners, and drinks for the girls. Don’t ask again, “What am I going to wear?” Blended Industries answers those questions.
HIGH CAMP highcampsupply.com
Florals: Mail order gardenias exquisitely packaged and delivered straight to your or a friend’s doorstep. These beautiful flowers smell like perfume and brighten up a room instantly.
New Ride: LAND ROVER SAN DIEGO 9455 Clayton Dr San Diego, CA 92126 858.693.1400 LandRoverSanDiego.com
Spoil yourself with the extraordinary luxury of the Range Rover Evoque. We spend so much time in our cars, why not customize it and make it unique—the way we really want it? Ask for two-tone leather seats, Swarovski crystals, and the best Meridian sound system. Jason Puga will hold your hand throughout your entire custom design process. Land Rover San Diego offers unparalleled service, and we aren’t just talking about your car…they will even walk your dog and drop off your dry cleaning! Does it get any better than that? LAND ROVER SAN DIEGO offers unparalleled service, and we aren’t just talking about your car…they will even walk your dog and drop off your dry cleaning! Does it get any better than that?
CLOTHING PROVIDED BY: Singer 22 www.Singer22.com Bootights www.bootights.com HANDBAGS PROVIDED BY: Ampersand As Apostrophe www.ampersandasapostrophe.com SHOES PROVIDED BY: Schutz heels www.schutz-shoes.com
96 |
| DECEMBER 2014
CLOTHING PROVIDED BY: Sauvage Swimwear www.sauvagewear.com
98 |
| DECEMBER 2014
CHASING THE SUN Stepping Off the Dock for a Seaside Getaway in Sauvage Swimwear
PHOTOGRAPHED BY: MICHAEL WESLEY | STYLED BY: STYLE BY F.E.A MODEL: CAMERON DORN OF BRAND MODEL AND TALENT, www.brandtalent.net MAKEUP & HAIR BY: NOEL SWEENY OF HEY SAYLOR COSMETICS YACHT PROVIDED BY: AOLANI CATAMARAN
| DECEMBER 2014 | 99
CLOTHING PROVIDED BY: Sauvage Swimwear www.sauvagewear.com
100 |
| DECEMBER 2014
| DECEMBER 2014 | 101
SWIMSUIT PROVIDED BY: Sauvage Swimwear www.sauvagewear.com PANTS PROVIDED BY: My Sister’s Closet www.mysisterscloset.com JEWELRY PROVIDED BY: My Sister’s Closet www.mysisterscloset.com
102 |
| DECEMBER 2014
| DECEMBER 2014 | 103
SWIMSUIT PROVIDED BY: Sauvage Swimwear www.sauvagewear.com
104 |
| DECEMBER 2014
| DECEMBER 2014 | 105
106 |
| DECEMBER 2014
CLOTHING PROVIDED BY: My Sister's Closet www.mysisterscloset.com JEWELRY PROVIDED BY: Beauty and the City www.beautyandthecityla.com
| DECEMBER 2014 | 107
108 |
| DECEMBER 2014
SWIMSUIT PROVIDED BY: Sauvage Swimwear www.sauvagewear.com JEWELRY PROVIDED BY: Forever 21 www.forever21.com
| DECEMBER 2014 | 109
SWIMSUIT PROVIDED BY: Sauvage Swimwear www.sauvagewear.com
110 |
| DECEMBER 2014
| DECEMBER 2014 | 111
SWIMSUIT PROVIDED BY: Sauvage Swimwear www.sauvagewear.com
112 |
| DECEMBER 2014
| DECEMBER 2014 | 113
PHOTO BY: Taso Papadakis
do
Dec. 2014
118 DO EXPERT Refined Graffiti Artist Jason Feather Makes an Impression on the San Diego Art World
122 DO FEATURE StandUp For Kids Fights Against the Cycle of Youth Homelessness
128 ESCAPE Adventuring to the World’s Greatest Adult Playground for a Weekend of Ultimate Mayhem
134 FIRST TIMER’S GUIDE
118
DO EXPERT A Happy Medium
On a Mission for Home Brew Perfection, Our Beer Loving Writer Seeks Education From Ballast Point’s Home Brew Mart and Puts Her Newfound Knowledge to the Test in Her San Diego Home
GALLERY AKA 4130 30th St San Diego, CA 92104 619.280.0252 www.galleryaka.com ART KILLS ARTISTS 4352 Poplar St San Diego, CA 92105 www.artkillsartists.com www.jfeather.com | www.kreashun.com
117
DECEMBER 2014
“I FELL IN LOVE WITH SPRAY PAINT RIGHT AWAY. I’VE ALWAYS LOVED LARGE, BRIGHT PIECES AND THE IDEA OF USING SPRAY PAINT TO BE ABLE TO DO THE PHASE AND THE TRANSITIONS.”
118 |
| DECEMBER 2014
AMEDIUM HAPPY GRAFFITI GURU JASON FEATHER CREATES COMMUNITY IN THE ART WORLD
WRITTEN BY: HANBYUL CHUNG PHOTOGRAPHED BY: TASO PAPADAKIS
THE EXPERT JASON FEATHER Refined Graffiti Artist & Founder of Art Kills Artists & Gallery AKA
Favorite Tool: Spray Paint
H
is artwork is electric, gripping and exciting. Take one look at Jason Feather’s busy schedule and the same can be said about his life. He owns a print shop, a clothing line, and he runs a free outlet to represent urban artists. He’s in a collaborative duo named Kreashun and working on a grand mural at a club in Downtown San Diego. Jason’s impressive credentials make it hard to believe that he committed to art only five years ago. His yearning for San Diego brought him back from Minnesota to this addicting, lively city that he cherishes. And he has every reason to stay here; San Diego returns the love right back to him, granting him success through numerous commissions and exhilarating projects at restaurants and nightclubs. A long list of dizzying adventures led Jason to where he is now. After exploring different fields from architecture to engineering, he eventually returned to his greatest passion to create art. As a young boy in Wisconsin, he playfully changed his father’s architectural blueprints to constantly challenge what can be done. That same ambitious spirit flows in him today. Put him in a rigorously demanding environment and watch him thrive. Instead of avoiding challenges, Jason feeds off of them, whether he’s building a 200-piece installation for a dynamic restaurant or tackling his next piece to spray paint. He’s willing to do anything just to satisfy his desire to create art, and he understands fellow artists who struggle with the painstaking effort of selling their work to get noticed. His empathy gave rise to the creation of his beloved company, Art Kills Artists, to help publicize worthy artists. Its name might sound grave, but Jason’s life and art in San Diego are anything but somber. He’s always ready for more projects and commissions, fueled by his fiery vigor to plunge into whatever is next. u PHOTO SHOOT LOCATION: Bassmnt, www.bassmntsd.com
| DECEMBER 2014 | 119
“The nice thing about my artwork is that it’s adaptable, because it uses both mixed media and photography.” GALLERY AKA 4130 30th St San Diego, CA 92104 619.280.0252 www.galleryaka.com ART KILLS ARTISTS 4352 Poplar St San Diego, CA 92105 www.artkillsartists.com www.jfeather.com | www.kreashun.com
p Bassmnt, www.bassmntsd.com
Q: You make custom pieces for clients. Which one has been your favorite so far? Jason Feather: The one for Bassmnt was fun because it pushed me a little bit outside of my comfort zone. It’s taking something clean, but then pushing it further towards some styles that other artists are doing. The nice thing about my artwork is that it’s adaptable, because it uses both mixed media and photography. Q: What was your inspiration behind the piece that you created for Bassmnt? JF: It’s just the location itself and the owners’ vibes for how they wanted it to be. That’s why I love my art; I’m more of a commissioner artist, specifically. I usually don’t have a lot of time to put my time into my own personal pieces, although I’d love to. I’ve been fortunate enough to have a lot of client projects, whether it’s a restaurant or a club. Each project is always specific towards that. Q: What’s it like working with Monty Montgomery as a duo called Kreashun? JF: We’re trying to get some stuff out to New York. Monty does some stuff out there. With Kreashun, it’s interesting because we’re both full-time, crazy artists. He’s an amazing individual, and he’s giving back to the school that actually helped create him. Q: How did Kreashun come into being? JF: Thread was a local San Diego company, and I just saw an opportunity to show art there. Through that I was bringing in live painters. I worked with Exist1981, a phenomenal artist in San Diego. But the next year he wasn’t available because 120 |
| DECEMBER 2014
he was traveling and doing art, so I challenged myself to do it. And then that year I had Monty kind of help me do it. It was through the Thread Show, showing our art, and then starting to do live art together that we found that we had a knack for working together. Q: Have you always been interested in graffiti art? JF: I fell in love with spray paint right away. And not even necessarily graffiti in the art form of graffiti. I was born in middle America suburbia, so I wasn’t born in the streets or anything like that. But I’ve always loved large, bright pieces and the idea of using spray paint to be able to do the phase and the transitions. Q: What has it been like to work with your art dealer, Alexander Salazar? JF: It’s been fun. It’s actually a personal challenge to be able to work with him. He’s helped me work with interior designers—helping me to evolve my ability to work with different styles or mediums or challenges. Q: What was your first solo show like? JF: It was actually with Alexander Salazar with the Artist-in-Residence Program. It was just like painting for 30 days, just trying to get as many pieces done as we could with a really quick deadline and then also having Salazar kind of throw his opinion in there too. I did my pieces for a club, so I had other people’s opinions in there although it was my thing, so it was that whole battle and challenge, but I think the show went really well.
Q: A lot of your exhibitions have been in San Diego. What intrigues you the most about this city? JF: Honestly, it’s always been good to me. I moved here with my family, and I went to college at San Diego State. Once I finished, my family through work moved and I just stayed. I was here for about 13 years. I moved back to Minnesota to do business with my family, but then I chose to come back just because I decided I wanted to be a full-time artist. I love San Diego. It’s been project after project so I never really had a chance to sneak away. Q: Can you talk about your other business, Art Kills Artists? JF: With True North, through Art Kills Artists, I curate the art there, and I hang artists’ work, but I refuse to take a commission. I feel like the business should pay for the service...for having someone coming in and hang beautiful art. That’s what Art Kills Artists is, because it’s like artists don’t make enough money so if I can sell their stuff, which I try my best, then they get the money. I thought of the name for Gallery Art Kills Artists because I was just killing myself trying to figure it out, trying to get into the game. I want to hang art by people who are super talented, but not quite at the high-end gallery level. The main thing now with Art Kills Artists is that I’m developing a t-shirt line. I make no money...100 percent of the money from my pocket runs it, so I’m trying to sell t-shirts and then 100 percent of those proceeds goes towards service space and paying to do events or paying for artists for this, so it all goes back into it. I’ll never make any money off of it, and I never want to because what it’s supposed to be is just helping other people. It helps me because I’m building a great network, and I can post when I do a show, and people see it. To me, that’s enough. Q: How do you go about building a community around art? JF: When I started Art Kills Artists, I was doing Gallery AKA, which is confusing because I now turned that into my print shop, and some friends started a company called Thumbprint Gallery, which is still going. We both realized at the same exact time that there are so many talented artists to do underground styles of art, whether it’s graffiti or just canvas pieces of street art. We decided to really push and help people out, so we were constantly doing shows. I was doing a show every month. He’s doing a show every month. We’re both hanging art for people at different locations— bars, restaurants and coffee shops around town, and I think that kind of push helped. Q: Can you talk about your first artwork that was sold? JF: Before I opened the art gallery at Disconnected Salon, I did a collaborative show there for Valentine’s Day with Martha Martin. At that time, I was super fascinated by pop art. I loved figuring out how to do it through Photoshop. Once I figured out how to take a photo—just the essence of how to do that—I was obsessed with it. I did that a lot with different photos and figured out how to transfer what I designed with Photoshop onto the canvas with spray paint. When I did that show, I sold around three pieces that priced pretty well.
“
I do a lot of signature pieces for restaurants, and people will want me to do another one. I’ll do that, but I never want to hurt the original, so I always do some kind of twist on it.” — JASON FEATHER, Refined Graffiti Artist & Founder of Art Kills Artists & Gallery AKA
I have a screen-printing company, which is what AKA is, I have a facility for being able to do screen-printing. There I’ve got a vinyl cutter so I can do vinyl letterings on the side for cash, but then I can also use them in my art. Most artists will do small art pieces because that’s all they have room for. But I luckily can use a space that’s much larger so I can take advantage of that. I can experiment more. Having a background in doing furniture is helpful. Having all those tools, I’m not afraid to incorporate wood as a background. I’ll do some reclaimed wood for something or acrylic. Q: Speaking of experimenting, you use a variety of tools: aerosol, acrylic paint and digital prints. Which one is your favorite to work with? JF: It’s always been spray paint. Now I’m really getting into acrylic paint, more so in terms of watercolor. I still don’t do many watercolors, but I do watercolor with acrylics. I’m trying to see how much I can break down everything with water. Q: Which piece was the most difficult to create so far? JF: I did one a little while ago at a restaurant called Bang Bang. I did these Asian lanterns, but they’re large, like three-foot diameter, and there are 200 of them across the entire ceiling. It was by far the most physically challenging to be working on a ceiling. My arms were constantly above my head. It was insane, but the outcome was amazing.
o Bang Bang, www.bangbangsd.com
o AD Nightclub, www.adnightclub.com
Q: Do particular artists inspire you? JF: Bits and pieces, in general. I just try to get out of my own head and think of stuff. Although, of course, with anything, you can always relate that back to someone else because it’s pretty difficult to do something that hasn’t been done. I’m never trying to copy someone, which is challenging, because like for Alexander Salazar, he’s commissioned me to do a painting outside of his gallery. But I’m doing these black lines, which other artists have, of course, had, but at the same time it’s kind of like “design class 101,” doing some basic kind of design line work and stuff. Doing stuff like that has been more challenging for me because I know someone else has a full-time career doing that; I feel like I’m copying them although I’m supposed to. But I always put my personal twist on it. Even on commissioned pieces, too. I do a lot of signature pieces for restaurants, and people will want me to do another one. I’ll do that, but I never want to hurt the original, so I always do some kind of twist on it. Q: What’s next in your life? JF: Keep doing what I’m doing...more and more. Eventually, if I ever have children, if they can go to a bookstore, see an art book and my name’s in it, my life could end that day. I’d be totally set just because that means I put something in this world that people look at, and it inspires them. No ego involved because I don’t really have one, but I think that’d be a phenomenal thing...to put my mark somehow with spray paint on the world.
Q: What compels you to create art? JF: Everything. Honestly, I love it. Well, it’s funny because growing up I was always around my father and my grandfather who owned a Century 21, selling houses in Eau Claire, Wisconsin. At the dinner table, my dad would have blueprints, and I’d always look through them and erase walls and try to do cathedral ceilings...all these things that are now more popular and contemporary. Because of that, I wanted to get into architecture because it’s design; it’s art. But then my father was like, “Well you should go into engineering because you’ll make more money.” So I studied engineering, but I just didn’t enjoy it. I love building stuff, so eventually I picked an art degree, which was Applied Design, and then, the way that the school worked was that you pick a medium from metal to fiber to wood to clay, and I picked wood, so I started building furniture. It got me back into engineering and architectural stuff. Q: Have you had different jobs in order to support yourself to create art? If so, how have they influenced your artwork? JF: I’ve been working for myself for so long. But now that
| DECEMBER 2014 | 121
“StandUp For Kids is a family, and family is unconditional love. Whether they make the right or wrong choice, it’s important that the kid knows that a little hiccup is still love. We aren’t afraid to hug them and listen to them. Unconditional love is guidance and suggestions, but no judging.”
STANDUP FOR KIDS 3401 Adams Ave, Ste A, PMB #116 San Diego, CA 92116 619.237.5437 www.standupforkids.org
122 |
| DECEMBER 2014
GET UP, STAND UP A STORY ABOUT THE JOURNEY FROM HOMELESS TO HOPEFUL WRITTEN BY: BROOKE BEARD PHOTOGRAPHED BY: NANCY VILLERE
Knowing the shocking reality that roughly 13 kids die on the streets of America every single day, what would you do about it? Terilyn Burg, a citizen of San Diego, recognized this and did something absolutely extraordinary.
| DECEMBER 2014 | 123
A
ccording to statistics, if there were only 100 homeless kids in San Diego, 50 of them would be younger than age 15, 80 would never be reported missing, and 60 would have tried to kill themselves—let’s address the issue that this is only just scratching the surface of a deeper problem. The shocking truth is the fact that this is not only in San Diego, but happening throughout the entire nation. As bystanders witnessing this tragedy, it’s difficult to grasp the harsh reality and act upon it, but for people like Terilyn Burg, it was only more of a motivation to beat it to the ground. Terilyn, Executive Director of StandUp For Kids, could not bear the horrific idea of children that were homeless. While the average nine-year-old should be experiencing their first Mickey Mouse Ice Cream Bar at Disneyland, there were kids dumpster diving to eat their only meal for the next few days. In an interview, Terilyn said, “The sad thing is, in today’s society, we all accept that people live in cars, and there’re homeless adults living on the streets, but no one wants to admit there are kids out there, too.” She knew this needed to change, and it needed to change fast. In 1990, Terilyn and three other close companions started a commitment to helping better the homeless youth in San Diego. Beginning with a few supplies in the trunk of a car and a promise to these young children, this pledge quickly formed into the organization StandUp For Kids. Starting in our own backyard of San Diego, StandUp For Kids is now a national nonprofit organization in more than 15 states. StandUp For Kids San Diego is a commitment to homeless, runaway, and at-risk youth ages 13-25. All branches of government and major groups, such as Virgin Mobile, Levi Strauss, and the Oprah Winfrey Foundation, recognize StandUp For Kids. This organization has no particular religious or political association. The mission of StandUp For Kids is “to end the cycle of youth homelessness throughout the United States.” StandUp For Kids is entirely volunteer-based. The organization heavily relies on committed volunteers who have put aside part of their life to help others build one. StandUp For Kids has a solution to help the homeless youth, consisting of street outreach, life-skills mentoring, prevention and advocacy. The most important part of StandUp For Kids is building intentional relationships— providing these kids with someone they can trust, and somewhere they can feel safe. As these relationships are being built, and trust is being restored, the organization helps the kids become independent and self-sufficient members of society. As for the youth that are unable to leave the streets, StandUp For Kids supports them in a declaration to provide a place for them to be safe and, more importantly, a place for them to survive. Nestled in the heart of Downtown San Diego, StandUp For Kids has a building for these members of the homeless youth to call “home.” This inviting building consists of a computer lab, girl’s bathroom and shower, boy’s bathroom and shower, closet of clothing (ranging from daily wear to interview attire), a washer and a dryer, living room, dining room and a kitchen with a refrigerator that is always stocked. The youths that visit the StandUp For Kids home quickly learn the responsibilities of cleaning up after themselves, doing laundry, and various other “normal” chores. They have the opportunity to live real lives. Each night of the week, different donors provide a hot meal, which every kid that steps foot on the premises is promised...no questions asked. Everything at the StandUp For Kids house has been donated by other local organizations and by the act of personal giving from donors. Whether it’s the books that are being read or the couches that are being sat on, everything has been given to these youths out of love and compassion. Fueled by passionate hearts, StandUp For Kids doesn’t just tell kids that they want to help them, but, instead, they prove it. Put simply, “It doesn’t take a minute—it takes a commitment.” 124 |
| DECEMBER 2014
Q: What’s “the dream” for StandUp For Kids San Diego? Terilyn Burg: Buying and owning a building that we can call our “home.” It’s going to take money, but we are positive about finding money and finding people who have compassion like we do. Also, finding everyday necessities for these kids like a hot meal, pair of shoes... whatever their needs are. These are the Peter Pan’s lost generation of kids and we got them here and we love them here. They are survivors—they are amazing people. Some of them are signed up for GED, for City College...we need to and we will find the money for the books and supplies. That’s “the dream.” Q: What inspired Standup For Kids to start in San Diego? TB: When I was walking in Balboa Park with some friends, I saw kids going through trashcans that looked rough around the edges. They were not clean, and I wondered to myself, “What’s going on here?” We were near picnic tables and had sandwiches, and we thought, let’s set this down on the table and walk away, so we did. As we were a block away and could still see the tables, everything was already gone. We realized that these kids were hungry, very hungry. Q: Specifically, how have you seen this organization positively impact the overall community of San Diego? TB: It’s funny. I’m hoping we have made an impact on the community. We focus on more of an impact on the kids in the community. We are more concerned about if a kid is clean and sober, rather than the community’s viewpoint. We have the
“We’ve had the opportunity to make people aware that kids are living on the streets by themselves. It’s unacceptable that this is happening. These are just kids.” —TERILYN BURG, Executive Director of StandUp For Kids
“I’m always left speechless because of the amazing support we get.”
most caring staff in the world—they are volunteers that are getting no money, but they provide the richest love and compassion to these kids. The volunteers touch the lives of these kids and completely invest in them, which impacts the overall community. In doing so, these kids have impacted the new kids that come to us. It comes full circle. On Thursday nights from 7-8pm, students from the medical college come and talk to the kids here about topics like depression, and it’s just so amazing to see the community’s heart full of love for them. Q: With the season of giving upon us, how can people give their support and help StandUp For Kids? TB: Contact us on our website and Facebook. We are always looking for mentors and donors to do an underwear drive, blanket drive...things that we need. For instance, we had a group do a plastic bag drive. It was just an amazing thing that they came through with all of these plastic bags that we didn’t have to buy. We have an email list that we send out with specific items for which we are in dire need. We have some amazing volunteers that really help when we’re short on underwear, socks, whatever it is, and it goes on our daily post, so people know how to specifically give. Q: What does the support from other organizations in San Diego look like? TB: We have groups that have been very kind to us that have sponsored us, such as women’s clubs and men’s service clubs. Churches come through with stuff that the youth groups helped fundraise for. I’m just amazed at some of the stuff that comes through. We got a bag full of Skechers, and it was such a hit. This last May, we sent out letters to all of the high schools in the area for their lost and found items. It was just really amazing. Every year we have a college group from New York spending their outreach time doing incredible things with our kids, cleaning the center from top to bottom, and they always have a check for us from
the fundraising they do. I’m always left speechless because of the amazing support we get. Q: In the future, what kind of events can we look forward to? What will benefit StandUp For Kids? TB: During the month of December, we give kids a “wish list” and tell them to write five things they really want, and we try our very best to give them at least three of those five things. We’ve been really lucky to have companies come in and sponsor our event. Starting in October, we look for groups that are willing to sponsor our kids during the holiday season. That includes Thanksgiving...coming in and cooking a turkey dinner. In the past, we’ve had a beautiful dinner catered with people serving the kids. Those are the things that we like to do—the special events that I always thought to myself, “Do I really have to go to another one of these?” Then I realize these kids don’t even realize what a catered dinner is. They get special badges, and they are all on their best behavior. They are just little angels. Also, “48 Hours” is a yearly event, held on a Friday at 6pm - Sunday at 6pm, where we make the public aware that there are kids living on the streets by themselves. We offer lists of items that we need and give them to people in an effort to encourage them to give. Q: Is there a need for volunteers? TB: Yes, always. We need people to get out on the streets and go. When there is one kid, it’s not just one…they have friends. Q: If someone was interested in becoming a volunteer, how would they go about that? TB: First, contact sandiego@standupforkids.org to get involved. After that, there are a few more steps: paperwork, character references, background screening and online contracts. Our volunteers are what make StandUp For Kids work. We have | DECEMBER 2014 | 125
“The volunteers touch the lives of these kids and completely invest in them, which impacts the overall community.�
months of living in San Diego, Amanda found herself homeless. She met a few street kids who invited her to the StandUp For Kids home so she decided to go. Instantly she felt loved and welcomed, which was foreign to her. The services at StandUp For Kids enabled her to get into housing and “find the inner strength to become a better person.” Amanda expressed how the volunteers never gave up on her. It’s just simply amazing to see someone go from having absolutely nothing to finding purpose in life. Q: Tell us about the daily activities that the StandUp For Kids San Diego team does. TB: Our volunteers normally arrive around 4:30pm and make a quick walk through the center to make sure there is water in the refrigerator, start a load of towels and get food out of the refrigerator. Volunteers welcome kids, serve the kids food, mingle with the kids, ask them questions like, “Was it a bad hair day for you?” or “How are you really doing?” We have different crews with different supervisors every day. Regardless of what day of the week it is, the most important activity of our volunteers is to build relationships with these kids. Sometimes it’s a slow process, but we don’t give up. Q: During this season, what is the focus of the organization? TB: We are going right now towards schooling and education. We have the kids who really, really want to go. When they asked about it, we say, “Yes you can, and yes we will make it happen.” We make sure if they have school the next day, we have a lunch made for them or give them money to buy lunch while they are there. No one should ever be held back from being able to get an education. Q: What other programs does StandUp For Kids offer? TB: Outreach programs. We go out and give food for people to survive for the next 24 hours and invite them to our facility. We have our Send a Kid Home program, where we reunite the kids with a family member, so they are safe and off the streets. There’s also Back to School program, where we teach them interview skills and how to write a resume. We help them get those job opportunity skills. In the near future, we are starting the Baby and Me program that will help the homeless youth and their newborns. Q: What’s your favorite thing about this organization? TB: The kids. Q: How has the city of San Diego helped to support this organization? TB: We get no government funding; we run on donations and grants and the kindness of people’s hearts. We are all volunteer-based. That’s just one of the many reasons why we love and respect our volunteers so much. Q: What inspires the volunteers of the organization? TB: The relationships that they build with the kids. They will break your heart and run away, but they are kids, so you don’t give up. They are just like any other kid that has dreams and hopes. Sometimes those things get sidelined, but the volunteers are passionate about getting them back into the game. Q: Tell us about the journey of a homeless youth once they encounter StandUp For Kids. TB: The majority of the kids, roughly 75 percent of them, come back, and it’s not necessarily the next night either, but they do come back. Every kid that steps in here gets a hot meal. We do not accept kids who just had a fight with their mom and dad and are on the streets. We call their parents and help mend that relationship before we consider them “homeless.” Everyone’s journey is different, but they are all driven by the love and compassion here. Q: What has been the greatest achievement so far? TB: We’ve had the opportunity to make people aware that kids are living on the streets by themselves. It’s unacceptable that this is happening. These are just kids. Next time you’re at the mall, look at a kid with a backpack and ask yourself “Is that kid homeless?” We’ve been able to make people more aware of this.
training once a month, which consists of orientation to let the potential volunteers know what real life is all about. We tend to lose folks after this day, but we offer behind-the-scenes work if they are more comfortable doing paperwork. To be a volunteer, they have to have at least a six-month commitment, so they can build a relationship with the kids. The work that our volunteers do and the love that they flood out onto these kids really does matter. Not only do they change the lives of kids, but the kids change their lives, too. Q: You just said that the volunteers have their lives changed by these kids—it was a powerful statement. Can you elaborate on that? TB: It opens up everyone’s vision to how grateful we are for our lives. We get used to being able to do things, like being able to walk from our car to our house...that’s a normal thing to us, but it’s not normal for these kids. It’s truly an eye-opener. We admire these kids because of their courage, stamina and survival skills. It really encourages us to be more like that. Q: Can you give an example of how StandUp For Kids has radically changed someone’s life in San Diego? TB: Anyone can read the success stories on the StandUp For Kids San Diego webpage, such as “Amanda’s Story.” It really touches my heart. Only after a few
Q: Tell us about the future plans for StandUp For Kids. TB: We want to be able to expand our services and have additional programs online so people can find out the needs, strengths and dreams of the kids who are here. Whatever they want to do, I want to be able to say, “Hang on a minute, I know someone who can help you out.” It’s so important that we diversify so we can reach more kids. No kid left behind. In the future, we want a building that we can call “our home,” so that two years down the line we don’t have to pick everything up and find a new place. That’s going to take money, but we’re positive about finding money and finding people that will have the compassion and the caring that we do. Q: If you could explain StandUp For Kids in one word, what would it be, and why? TB: I’ll have to hyphenate this one: unconditional-love. StandUp For Kids is a family, and family is unconditional love. Whether they make the right or wrong choice, it’s important that the kid knows that a little hiccup is still love. It’s okay if they have green hair, tattoos and piercings...that’s who they are. We aren’t afraid to hug them and listen to them. Unconditional love is guidance and suggestions, but no judging.
| DECEMBER 2014 | 127
DRAI'S BEACH CLUB • NIGHTCLUB AT THE CROMWELL 3595 Las Vegas Blvd S Las Vegas, NV 89109 702.777.3800 www.draislv.com THE CROMWELL 3595 Las Vegas Blvd S Las Vegas, NV 89109 702.407.6000 www.thecromwell.com
128 |
| DECEMBER 2014
VEGAS,
Well Done HOW TO ACT LIKE A KID BUT BE TREATED LIKE AN ADULT
WRITTEN BY: ERIK HALE PHOTOGRAPHED BY: ERIK KABIK
| DECEMBER 2014 | 129
“On ne peut désirer ce qu'on ne connaît pas.” You cannot desire what you do not know.
Anticipation can easily exceed reality, and it often does. The idea of almost any travel destination and the hope of what might be causes me great joy. I have always loved leaving my house. If you tell me we are going somewhere or doing something, I get extremely excited. I will start to imagine what it will be like, what I will do. I create a virtual reality of the trip, and that version of me that is vacationing is always having an amazing time. Positive thinking and emotive projection has not always served me well. I can plan the most amazing trip, making sure to check every detail, rechecking dates, reading reviews and checking photo galleries. I set my expectations so high that when even the smallest thing goes wrong, my mental fabrication begins to unwind, and the fun begins to ooze out from between the seams. Very few things, much less vacations, can ever hold up to the scrutiny of my expectations. Las Vegas has ALWAYS been this way for me. I remember my first trip to Las Vegas very well. I was 16 years old and feeling very grown up. My parents suggested Las Vegas for a family vacation. I am sure they told us what every parent tells their kid (and themselves) when they reveal that their summer vacation plans involve the world's largest adult playground. “There is so much for kids to do 130 |
| DECEMBER 2014
there,” they say enthusiastically. Then they pause as anyone searching for a rational explanation in this argument would do before coming up with, “There’s a pool, and Circus Circus has a lot of games. We can check out the Hoover Dam and they have amazing buffets.” My 14-year-old brother was impressed; he had bought their sales pitch. I didn’t buy it, but that didn’t matter. The only thing I heard was that I was going to Vegas. This would be my coming of age party. They actually thought I was old enough for Vegas! I was so pumped. I bragged to all of my friends, got a haircut, talked my mom into some new Nikes and readied for adulthood. I was smiling for the entire five-hour drive. When we saw the lights approaching, I slipped into a euphoric coma.
had dropped off my nightstand and onto the floor. I leaned off the bed, picked it up and saw that I had 38 missed messages. There are only a handful of reasons to wake up to that many missed messages: when someone you know is in an accident, a week after you break up with a crazy girlfriend or when you get stuck in the black hole that is a GROUP TEXT.
Let me tell you how that trip went. I ate a late night $1.99 biscuits and gravy dinner at Gold Coast, took a picture in front of a million dollars at Binion’s and babysat my brother. I was chasing him across the threadbare red carpet, from game to game at Circus Circus, listening to the carnies spew lies about games of chance where we might win a fugly stuffed animal. Vegas. Blah.
I scrolled through the growing list of texts. “I’m in,” said one friend. “Me too,” said the next, then similar echoed responses, then dumb jokes, then gentle razzing then dirty jokes and then, “I can’t go. Can someone take me off of this group text?”
FAST FORWARD 26 years. And several LAS VEGAS trips later. I woke up to a cell phone “binging” so many times it
“Noooooooooo,” I bellowed. “Not a group text.” A friend of mine had moved to Australia and was planning a trip to the states to celebrate his 30th birthday and of course he wanted to meet in Vegas. Certain things MUST happen in Vegas: your 21st birthday celebration, your 30th birthday, bachelorette parties and Nicolas Cage movies.
“No!” came the in unison yet delayed response (over the course of an additional dozen or so texts). “You cannot leave a group text, sorry.” We were going for Memorial Day Weekend. Yes! This trip would be different. I wasn’t going with my parents; I was going to meet up with my crazy group
PHOTO BY: ERIK HALE
“This trip would be different. I wasn’t going with my parents; I was going to meet up with my crazy group of friends. There was no little brother to babysit; I was taking my girlfriend, and if I partied the way I planned to, she would have to babysit me.” of friends. There was no little brother to babysit; I was taking my girlfriend, and if I partied the way I planned to, she would have to babysit me. Just like when I was 16, I got a haircut and bought a new pair of shoes. This time we weren’t staying at the Circus Circus and I would not be eating $1.99 biscuits and gravy. Time to find a hotel. I scrolled through the usual suspects and all of the usual apps. NOPE. NOPE. MAYBE. Then I landed on something new. I checked the photos, rolled over, showed my girlfriend, and she flipped. “We are staying there?” she almost screamed. I reconfirmed to make sure everything was correct and then pushed OK. And with that, my old friend, “Anticipation” sauntered into my head. We were going to Vegas, and we were staying at The Cromwell, a remarkably beautiful stone, recently set in the center of the Crown on the Las Vegas Strip. No more ugly red carpets and uncomfortable beds. I was going to be LIVING THE LIFE I deserved…at least for the weekend. The drive into Las Vegas is always fun for me. I let my friend, “Anticipation” take the wheel, raise my hands and scream “Vegas!” every 40 miles or so. The miles always fly by on this end of the journey. The conversation between my girlfriend and I is frenetic. We talk about what we will do, where we have to go
and relive tales of trips in the past. I am pretty sure the trip from Los Angeles to Las Vegas takes about 45 minutes. I might be a little off on my estimate, but that's how fast it seems. By contrast, I once sat in the backseat of a truck on a trip home from Vegas that took approximately three and a half days. Our excitement grew as we crested the last hill and saw the city outline. It continued as we passed billboards, resorts and other cars (we were flying along in the fast lane). We were here. THE CROMWELL was gorgeous. Everything about it was sexy. The windows were framed by black Parisian-style awnings. The windows of GIADA DE LAURENTIIS' new restaurant reflected the sun into our eyes, which caused us both to look up. What was that? Perched precariously atop The Cromwell was the glass lined, palm tree topped, sparkling, three story mega club, Drai’s. This weekend was going to be amazing! We entered the lobby and looked for the front desk, which wasn’t the typical experience you would expect. We were greeted warmly and directed to a lobby desk. This was check in? The man behind the counter stood up, shook our hand and offered us a seat. Behind him sat beautifully detailed dark wood cabinetry filled with volumes of books. They gave us our room number, called over more staff and escorted us to our room—one of only 188 rooms and suites.
We exited the elevator, made aware of the fresh selection of teas and coffees every morning available on every floor, and made our way down the dimly lit hallway, towards our room. This was more of a Parisian apartment, with its luxe, buttoned-down leather couch, distressed coffee-colored plank floors, black and white mini subway tiles (spelling out French-English quotes), amazing surrealistic photos by Deborah Anderson and as I stop to look out the window; the Eiffel Tower (or at least a pale imitation of one). So far my expectations were WINNING. It looked like we would be staying on the strip literally but not figuratively. We had somehow been transported. I was in a room that I didn’t want to leave. But we did. Just a quick two hours to allow my girlfriend to primp in front of the in-room showgirl makeup mirror and we were out the door. Wow, that was fast. I left the room with the intent of regularly uttering one of my TOP FIVE SENTENCES. “Just charge it to the room.” It was like having a mini American Express Black Card. “First spot we hit it was the liquor store, I finally got all that alcohol I can't afford…” —Sublime, April 29, 1992 As we stepped into the 40,000-square-foot casino, the doorman guarding the elevators said, “Hello, Mr. Hale.” “Shit.” I looked over my shoulder fast. My dad had come after all.
| DECEMBER 2014 | 131
We were lucky enough to score a cabana on the far side of the pool. When I say cabana, I don’t mean a palapa covering a hammock like you might find in the Dominican Republic. I mean a luxurious indoor/outdoor condo replete with flat screen TV, private bathroom with shower, misters, comfy couches, optional mini pools and bottle service. We posted up, ordered a few bottles and did what most every couple does nowadays when they arrive some place cool. We took a selfie. Or was it an ussie? When we looked at the photo, we realized we had just been photo-bombed by a couple thousand people!
The lobby was full. What surprised me most was that the number of people in bathing suits headed for the rooftop of Drai’s Beach Club far exceeded the number of people there to gamble. I liked this. Gambling was something better done at night in my opinion. It was 107 degrees out, there was a rooftop pool (on the Las Vegas Strip) and some famous person pushing buttons—errr—DJ-ing to a crowd of thousands, splashing about in pools and downing cold cocktails. Gambling could wait.
PHOTO BY: ERIK HALE
No dad back there. He was talking to me. I composed myself and said something like “Good Day to you sir.” What a dork.
THE WORST THING IN THE WORLD? Losing your friends in Vegas.
We rode the elevator to the top floor (using the fast pass line since we were hotel guests) and exited into a hallway that led out to an amazing site. We were on the second floor of the day club looking down on everything, the frolicking in the pool, the DJ, the fourstory tall perfectly placed palm trees and out onto the strip 11 stories below. Jaw-dropping for sure. Victor Drai had taken time to consider how every detail would be perceived by the guest. He had designed this club it seemed, first and foremost, to put the club goers' jaws directly onto the sparkling white floors. The entry alone was Instagram worthy.
THE BEST THING IN THE WORLD? Finding your friends in Vegas. Here they came. All 11-teen-thousand of them. It was like being kindly crushed by a stampede of high-five waving animals. My first bottle of vodka was finished before I gave the last of my friends a hug. The music was blaring, shirts were off and more vodka was on the way. This was going to be fun.
“WHAT SURPRISED ME MOST WAS THAT THE NUMBER OF PEOPLE IN BATHING SUITS HEADED FOR THE ROOFTOP OF DRAI’S BEACH CLUB FAR EXCEEDED THE NUMBER OF PEOPLE THERE TO GAMBLE. I LIKED THIS.”
1
2
3
4
5
6
7
8
9
10
Do not leave the property for your entire stay. Your friends might try to coerce you, but there is plenty to do without using the exit door.
Eat and drink out of the mini bar. This is Vegas, not a vacation with the kids. That's what mini bars are for.
Do not try and pack 24 people into an elevator, or try to take 18 guys into a club.
Stop into Bound, the luxe lobby bar, every chance you get (we did) for one of famed mixologist Salvatore Calabrese’s breakfast martinis. A stomach soothing mix of gin and orange marmalade.
Go to dinner at Giada and enjoy an amazing view of the Fountains of Bellagio and the towers at Caesars Palace. This is Food Network Star Giada De Laurentiis' new restaurant, and it offers al fresco dining on the terrace or amazing views inside near the automatic retracting windows. Make sure to try EVERYTHING...it is all amazing!
Get dressed up and go to Drai’s Nightclub. Do not wear a t-shirt like I did. They were nice enough to let us in (maybe because we had a table), but I would suggest taking your styling cues from Victor. He looked great.
Check out the chandelier in your room. Each room has a different one.
Do stay an extra day and eat room service and watch movies in their comfy beds.
Don’t go to bed early. Take a taxi using RideLinQ instead: www. ridelinq.com
DO NOT STAY OR PLAY ANYWHERE ELSE.
PHOTO BY: ERIK HALE
Hey, 16 year old me! What do you think of Vegas now? 132 |
| DECEMBER 2014
PHOTO BY: ERIK HALE
DO YOU KNOW WHAT HAPPENED NEXT? YOU DON'T? WANT ME TO TELL YOU? I’m not sure I recall the critical details. I would love to share more, but there are rules about sharing these secrets. I will make a list for you though; a list you can try on your next trip to the desert.
TIMER’S GUIDE
All Tapped Out A FIRST TIMER’S GUIDE TO HOME BREWING
WRITTEN BY: KYLE ANDERSON PHOTOS BY: SIERRA PRESCOTT, JUSTIN HUFT & JOSIE GONZALES
134 |
| DECEMBER 2014
PHOTO BY: SIERRA PRESCOTT
| DECEMBER 2014 | 135
WHAT’S IN A BALLAST POINT BEER MAKING STARTER KIT? THERE ARE 4 TO CHOOSE FROM!
Beer Kit #1:
GETTING CAUGHT UP IN THE MARVEL OF THIS BREWING COMPANY, I REALIZED I HAD AN IMPORTANT FIRST-TIME BREW EXPERIENCE OF MY OWN TO TAKE ADVANTAGE OF, AND RUSHED HOME WITH MY SHINY NEW BREW KIT.” PHOTO BY: JOSIE GONZALES
Includes everything you need except bottles and brewing pot. • 6 gallon plastic fermentor • Gasketed lid for fermentor • 6 gallon bottling bucket with spigot • Hydrometer • Airlock and stopper • Bottle filler • Racking cane • 6 feet 3/8” tubing • Bottle brush • One gross bottle caps • Bottle capper (Italian wing lever) • Your choice of ingredients for 5 gal
Beer Kit #2:
Includes a glass carboy fermenter that is easy to clean. • 6 gallon glass fermentor • 6 gallon bottling bucket with spigot • Hydrometer • Airlock and stopper • Bottle filler • Racking cane • 6 feet 3/8” tubing • Bottle brush • One gross bottle caps • Bottle capper • Funnel • Carboy brush • Fermometer adhesive thermometer • Lodophor sanitizer • Floating thermometer • Your choice of ingredients for 5 gal
Beer Kit #3:
The only thing you need to supply is the water. • 6 gallon glass fermentor • 6 gallon bottling bucket with spigot • Hydrometer • Airlock and stopper • Bottle filler • Racking cane • 6 feet 3/8” tubing • Bottle brush • One gross bottle caps • Funnel • Carboy brush • Bench lever bottle capper • Thermometer • Fermometer adhesive thermometer • Lodophor sanitizer • 3 cases new 22 ounce beer bottles • Grain steeping bag • 19 quart ceramic kettle • Your choice of ingredients for 5 gal
99
bottles of beer on the wall, 99 bottles of beer….this familiar tune from my childhood creeps into my head as I am filling up empty bottles I have “collected” (I really mean drank) with my very first brewed batch of beer that I have yet to name because I am just praying that it comes out drinkable.
Beer Kit #4:
Everything is included to brew five gallons of beer and serve it up via your own draft system. • 6 gallon glass fermentor • Hydrometer • Airlock and stopper • Racking cane • 6 feet 3/8” tubing • Funnel • Carboy brush • Fermometer adhesive thermometer • Iodophor sanitizer • Complete Keg Kit: new 5 gal keg, ball lock disconnects, picnic faucet including lines, single gauge regulator, new 5 lb aluminum CO2 tank, 4 stainless hose clamps, air lines • Your choice of ingredients for 5 gal
136 |
| DECEMBER 2014
I’m feeling pretty good with this tune in my head. I’ve got the spout flowing into the bottle, passing it to my boyfriend, he’s capping the bottles and it seems as though we have a solid assembly line going. At the bottom of the tube that’s inserted into my empty bottle is a button that once you press into the bottom of the bottle releases the beer and thus fills the bottle up. That little piece, whatever it’s called, comes off, and suddenly beer is pouring out of the tube all over my kitchen floor. In a panic, I cannot seem to figure out what to do to make it stop! After 10 seconds or so, realizing the answer was turning off the spigot on the bottling bucket, I’ve definitely lost a significant amount of beer that is now covering my kitchen floor. Later, I will get a tip from someone who’s brewed beer before that it’s probably better to do this process outside. This is probably the biggest blunder that occurred among a few tiny other ones, but all in all, brewing beer for my first time was a fun, fantastic and eventful process and I cannot wait to try it again.
“I concluded to brew a Bavarian Hefeweizen. Ryan, being the knowledgeable Home Brew Mart manager he is, explained that this would be good for a first-time beer because the temperature can vary a bit more without screwing up the final product.” PHOTO BY: JUSTIN HUFT
A History of Home Brewing 1.
Home brewing dates back to 7,000 years ago starting in Egypt, China, and Mesopotamia (ancient Iraq).
2.
During the Industrial Revolution in the 1800s, mass production became prominent with the invention of thermometers and hydrometers for efficiency.
3.
Also during that time, 1857 to be exact, microbiologist Louis Pasteur explained the role of yeast in beer fermentation allowing brewers to develop different strains.
BALLAST POINT BREWERY 5401 Linda Vista Rd, Ste 406 San Diego, CA 92110 619.295.2337 www.ballastpoint.com
VISITING THE HOME BREW MART:
PHOTO BY: JUSTIN HUFT
Rewind to three weeks ago and I am pulling up to the Home Brew Mart run by the Ballast Point Brewery, and wondering how I never knew it was there. A guy named Ryan was there to greet me and show me what the heck I would be doing, because up until that point, I was certain that I was going to be attending a class where we were all brewing beer together, and they would be showing me the process step-by-step. He brought me over to their fascinating recipe book with different genres of beer, and we chatted a bit in which I concluded to brew a Bavarian Hefeweizen. Ryan, being the knowledgeable Home Brew Mart manager he is, explained that this would be good for a first-time beer because the temperature can vary a bit more without screwing up the final product. He threw me two bags of malt, a bag of hops and yeast that came from White Labs, a place right in San Diego that can provide all you craft beer brewers with the freshest yeast. And what do you know? The owner of White Labs came from Ballast Point. We continued to indulge in more “education,” where I got to try some of their delicious beer on tap, including Sea Monster (an imperial stout and my favorite Ballast Point beer) on cask with caramel and sea salt. With heaven in my mouth, I kept myself from blurting, “Do you have any job openings?” because working here just seemed like it would be the coolest. While enjoying my tasty beverage, they told me how they run brewing classes where you can come in and watch them brew. They’ll show you step-by-step, and then you can come back and try it when it’s done brewing. Another neat thing they cued me in on is the Homework Series, where they brew a batch of beer and attach the recipe to the bottle so people can replicate it at home. Getting caught up in the marvel of this brewing company, I realized I had an important first-time brew experience of my own to take advantage of, and rushed home with my shiny new brew kit.
PUTTING MY BREW KNOWLEDGE TO THE TEST:
With the kit came directions that seemed like a foreign language to me. I could hear Ryan’s voice in my head telling me about horror stories of people forgetting their malt or their yeast, because with beer brewing comes beer drinking, and I refused to be added to that list. I felt that the first step was to read this packet over and over until it started to make sense, so let’s say by the fifth time I felt as though I had a pretty good handle on what to do. I started to boil the water where I would be putting in the malt, which at this point in the process is called wort. It boils for 60 minutes, and then you run cool water around the pot with the LID ON, making sure no water gets in. If there is anything I want you all to take from this, it’s that SANITATION is the most important part of brewing. They give you a bottle of sanitation, and I sanitized the bejesus out of everything, including my fermentor, bottle caps, bottling bucket, the bottles, my cat (just kidding) and my hands. The fermentor I used is glass, but you could also use a plastic one, which may be easier because a six gallon glass fermentor is a wee heavy, especially with a ton of beer in it. And if you’re 5’3’’ like I am, it’s a little tricky, although the glass one looks so fancy. You pour two gallons of water into the fermentor and then follow by funneling in the wort. After letting the wort in the fermentor cool to between 85 and 70 degrees, you add the yeast. Then let the beer ferment for two weeks. Make sure you see the beer bubbling in your cool glass fermentor, because that lets you know you did it right. It is at this point you can start to siphon your beer from the fermentor into the bottling bucket and start to bottle your beer! Make sure to boil a pint of water in a saucepan and add a cup of corn sugar into the bottom of the bottling bucket, because this is what gives your bottles the carbonation. The siphon step was the trickiest part for me and led to my bottling disaster, but besides that I gave myself a huge pat on the back for a job well done. Let your capped bottles sit at room temp for 10 days, then refrigerate, and you got some tasty beer (we hope)! The only frustrating thing for me was that I wanted it to be all done in one day! Waiting three weeks to drink my beer was torture, but it was worth the wait. The beer was light on the palate and it tasted sweet with notes of clove and banana. I named my beer “Housewife Hef,” not that I consider myself one, but proud to be a woman who successfully brewed her first beer!
4.
In 1920, Prohibition made it illegal to buy, make, sell, or drink alcoholic beverages.
5.
While wine making was treated more leniently through the years, brewing beer with an alcohol level greater than 0.5 percent remained illegal until 1978.
6.
Tips for Home Brewing: 1
Always use fresh ingredients.
2
Chill the wort as quickly as possible.
3
Sanitize EVERYTHING.
4
Make sure you stir your beer in the bottling bucket every six beers you fill or so to make sure the sugar gets distributed evenly for the best possible carbonation in each bottle.
In 1978 Congress passed a law repealing the ban against home brewing small amounts of beer, although it was left up to each state to regulate.
7.
In the 1980s home brewing became widely popular and microbreweries started to appear across the U.S.
8.
5
Try and use dark bottles and store in a dark place to prevent light from getting in and “skunking” your beer.
6
Make sure you store it at room temperature between 65-70 degrees (a feat that was hard for me because of our heat wave).
7
Have fun!! Experiment using fruits or herbs with your beer.
Mississippi and Alabama were the last two states to legalize home brewing in 2013.
9.
Today there are over 3,000 breweries in the U.S. and about 1.2 million home brewers.
| DECEMBER 2014 | 137
PHOTO BY: Taso Papadakis
home
Dec. 2014
141 HOME EXPERT Floors, Furniture, Real Estate, Decor and More, These Experts Give Us Knowledge on All Things Home
152 HOME FEATURE Designer Leanne Michael Shares Holiday Cheer With One-of-aKind Decor
158 SETTING THE TABLE Prepare to Feast With A.R. Valentien’s Delectable Holiday Spread
164 SU CASA
141
A View to Remember, This Santaluz Home is a Must-See
HOME EXPERT Home is Where I Want to Be
ROCHE BOBOIS SAN DIEGO 7611 Girard Ave La Jolla, CA 92037 858.459.0297 www.roche-bobois.com
139
DECEMBER 2014
ROCHE BOBOIS SAN DIEGO 7611 Girard Ave La Jolla, CA 92037 858.459.0297 www.roche-bobois.com
PRESENTED BY
HOME IS WHERE I WANT TO BE ROUNDING UP THE FINEST IN SAN DIEGO’S HOME CONNOISSEURS WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: TASO PAPADAKIS
Home. It’s the comfort corner of our worlds. Quaint or colossal, it’s a place to call our own; a place for ultimate rest and relaxation. It’s here where we can let go and be ourselves. From picking a place to decorating and everything in between, it’s important to find the best in the business to aid us in fully expressing ourselves in our sweet abodes. Enter the experts in homemaking. From the real estate agents to the high-end floor experts to the decor shop owners, we introduce you to our picks for the top homemakers throughout San Diego.
"
| DECEMBER 2014 | 141
The Groundkeepers
THE EXPERTS: Chris Caves, President & Melissa Kovach, Director of Residential Sales Floors are the foundation of your home’s design...literally. Walls are painted, tables are tossed, and trendy lighting fixtures come and go, but hardwood flooring lasts forever. If you have ever bought a fix-it-up or torn out old carpet, you know that seeing wood as you peel up the dingy rug is like winning the lottery. Hardwood lasts a lifetime and the professionals at Warren Christopher give all of their customers that SuperLotto feeling. Warren Christopher Flooring has been selling homeowners priceless hardwood since 1986. Shying away from just traditional woods, Warren Christopher offers exotic wood, (check out the zebra wood online) and reclaimed slabs as well. One of their most interesting options is hand painted wood. The best part is that you can sand the beautiful patterns off when you want a design change.
the company name. We are always looking for ways to bring new methods and techniques to the marketplace. Q: How long have you been in the market? CC/MK: Warren Christopher and its affiliates have been family owned and operated for 28 years. Q: If you aren’t inside Orange County, can you still receive Warren Christopher flooring? CC/MK: We have an extensive website that’s a great starting point for clients outside of our area. We ship all over the country. Samples are sent at no cost, and we ship your floor to your doorstep. It’s actually a simple process. We can also install nationwide.
Q: Why is hardwood a better buy than carpet? Installation of hardwood is more than a CC/MK: Fine hardwood flooring has been “We ship all over the country. Samples are trade—it’s an art form and needs to be the foundation of residential living for years. handled by artisans you trust. Every home has sent at no cost, and we ship your floor to Hardwood floors actually increase a home’s small details that need to be addressed, and value over carpet. They add a design element your doorstep. It’s actually a simple process. problems can arise quickly during installation. that transforms your home into a thing of We’ve all heard countless horror stories of We can also install nationwide.” beauty, rich with history, reflecting your own floors installed by other businesses that end uniqueness and style. People also appreciate the up peeling and bubbling. Luckily, Warren Christopher is a company you fact that hardwood floors are much cleaner, and reduce allergens in the home. can count on. They have thousands of long-term satisfied customers whose Q: What’s the most inventive use of your products? floors look just as beautiful as the day they were installed. CC/MK: The most inventive use of a hardwood floor would be a painted The experts at this flooring store have over 28 years worth of priceless floor. We can paint your floor any color. The benefit to a painted floor is advice about upkeep and installation. In addition to technical advice, the that the paint can be sanded off to reveal a beautiful natural wood that can design team at Warren Christopher is always available to turn your floors be stained any color. Another really popular design is the use of reclaimed into a masterpiece. They are featured on the home decorating site of www. siding that is adhered to an accent wall or ceiling. Houzz.com, which highlights several amazing projects. Warren Christopher provides not only floor samples, but pictures of completed houses, so you Q: Can you give homeowners a pro-tip when it comes to selecting hardwood for their homes? can truly imagine the hardwood in your home. CC/MK: There are several tips we offer clients before selecting their wood With a combination of expert advice and quality products, the chances of floor. The most important thing is selecting a floor that fits your lifestyle. getting a great floor are guaranteed. Next time you find yourself reaching for Whether it’s a house on the water, a home full of furry friends, an entertaining a SuperLotto scratcher, wishing you could have the house and floors of your house, or a house that’s run by the kids. All this will help us guide you dreams, just give Warren Christopher a call. to the correct species of wood, texture and color. It’s also important when Q: Is flooring the most important part of a home? selecting a hardwood floor to match your floor with your real estate value. Chris Caves/Melissa Kovach: Second only to your kitchen, the selection If you have a starter house, an entry level floor can be a great asset. If you of wood flooring provides the opportunity to substantially increase the have a multimillion dollar home, a richer more sophisticated floor will be a value and aesthetic appeal of your home. Your floors are essentially the better choice. predominant design feature in a house and provide for visual continuity Q: How long do your floors typically last? Can they stand the test of time? since they are typically the single design element that runs throughout the CC/MK: Our custom floors are designed to last the life of your home. You will entirety of a home. have to maintain your wood floor, and refinish years later, but the hardwood Q: What is your personal hardwood aesthetic? CC/MK: We tend to gravitate towards a very wide plank floor with a lot of movement and texture. Wide French oak with a wire brush and light hand scrape is always a favorite of ours. Q: What does Warren Christopher provide that no other flooring company does? CC/MK: Warren Christopher offers a diverse selection of wood species, either custom finished or pre-manufactured, at all price points. Our custom finished, beautiful wide plank flooring will transform your home into a stunning masterpiece. Warren Christopher is a family owned and operated business, and when you purchase a wood floor with us, you become part of the family! From selection, to installation, management, maintenance, or a glass of wine...we are with you every step of the way! Q: Do you prefer light or dark wood? CC/MK: Lighter wood is gaining traction amongst the design community. Dark is still very popular but requires a bit more upkeep. Just as with fashion, we see all things old become new again, but with a subtle twist. Whitewash is making its way back, but with a bit more white in the grain than was originally popular in the late 90s. Light and medium grey tones are very popular choices. Q: Do you carry any variations of the classic wood? CC/MK: We have classic wood species such as walnut, hickory, rift and quartered white oak, English brown oak, as well as many parquet options. These are all “timeless” choices that would be great for a more traditional home. Q: How did Warren Christopher come to be? CC: My Uncle Warren started this business, and I joined him 15 years ago. I bought the company when he retired, and I am now the sole owner. My sister, Melissa has been the Director of Residential Sales & Showroom Manager for the past 10 years. Together, we have developed and branded 142 |
| DECEMBER 2014
platform will go nowhere. People are also attracted to the idea of refinishing because it allows you the flexibility to update the color or texture of your floors as trends change. Q: Many LOCALE readers live by the sea. Is hardwood still a safe bet with the ocean moisture? CC/MK: Yes, it definitely is. We would highly suggest staying away from solid wood floors, and install an engineered platform. In 28 years, we have never had an issue with flooring cupping or buckling due to moisture. You must always take precautionary measures before installing a wood floor. Q: How long from first appointment to installation typically? CC/MK: That really depends on the type of material and finishing process. Some products are available immediately, and some can take up to 14 weeks. We always discuss construction timelines with clients prior to making a selection to make sure we are showing them options that meet their needs. Q: What’s the cornerstone of your company? CC/MK: We strive on talent and commitment to satisfy the needs of each client. Workmanship is always a component to future success in business. We have built a growing company based on skill and a dedication to satisfying our clients from start to finish. It’s important to us at the end of the day that we helped our clients design a beautiful quality floor. Warren Christopher offers a diverse selection of wood species, either custom finished or premanufactured carefully chosen based upon our high standards and very discriminating tastes. Q: Describe Warren Christopher in one sentence. CC/MK: Keeping our boutique approach, while educating our clients on what they are buying and what suits their lifestyle, our attention to detail, from start to finish, is the key ingredient that separates Warren Christopher from the rest.
“OUR CUSTOM FINISHED, BEAUTIFUL WIDE PLANK FLOORING WILL TRANSFORM YOUR HOME INTO A STUNNING MASTERPIECE. WARREN CHRISTOPHER IS A FAMILY OWNED AND OPERATED BUSINESS, AND WHEN YOU PURCHASE A WOOD FLOOR WITH US, YOU BECOME PART OF THE FAMILY!” - Chris Caves, President & Melissa Kovach, Director of Residential Sales
WARREN CHRISTOPHER FLOORING 2435 E Coast Hwy, Ste 3 Corona del Mar, CA 92625 949.645.1406 www.wchristopher.com | DECEMBER 2014 | 143
“A ROCHE BOBOIS FURNITURE PIECE IS, ABOVE ALL, FURNITURE WITH A UNIQUE CHARACTER, INSPIRED BY MULTIPLE PERSONALITIES.” - Philippe Maret, Showroom Manager at Roche Bobois San Diego
ROCHE BOBOIS SAN DIEGO 7611 Girard Ave La Jolla, CA 92037 858.459.0297 www.roche-bobois.com
144 |
| DECEMBER 2014
Looking Glass
THE EXPERT: Philippe Maret, Showroom Manager at Roche Bobois San Diego In the current marketplace, companies like Ikea are running the furniture show. Mass marketed furniture has its place in this world, but will never be featured at Roche Bobois. The value of uniquely made and exquisitely designed furniture is priceless. Roche Bobois carries high fashion, high style and high-quality pieces that will last a lifetime.
and colors (and sometimes prices) between 200-plus pieces of furniture. We tend to position our most avant-garde or newest pieces of the collection in the front of the showroom. Because Roche Bobois is a furniture editor and not a manufacturer, we have an extended resource of furniture to work with.
Quality encompasses all items at Roche Bobois, but if there is anything this self-proclaimed “furniture editor” is known for, it’s their sofas. Roche Bobois features both the classic and avant-garde, created by worldrenowned designers. The San Diego showroom features a variety of couches ranging from pattern-blocked contemporary to classic leather, and the staff is more than willing to help you pick the one that is right for you and your vision.
Q: Why work with Roche Bobois? PM: Ask a curator why he loves his job. It is the same dynamic here. Being surrounded by beautiful pieces of art—yes, furniture can be a form of art—is one single part of the puzzle. Serving customers who share the same appreciation for design is another one. And the list goes on. In truth, I go to work with a smile on my face every single morning. So, why would I not work for Roche Bobois?
Being an international company, Roche Bobois is able to offer a global perspective. Currently, this industry leader has over 250 stores spanning from the US to Switzerland. Not only is this world-wide diversity shown in designs, but also in the way the store is presented. Every location has a distinct personality while still featuring unifying pieces. The man who gives the La Jolla store its special ambiance is Philippe Maret. For those of us who love to change our spaces and renovate old rooms, be envious of Maret. He is the showroom designer at Roche Bobois in sunny San Diego. Otherwise known as the man behind the glass entrance, Maret creates incredible layouts throughout the store.
Q: Does your home style differ from your Roche Bobois style? PM: Yes, pretty much. The reason is: I am fortunate enough to live in a mid-century historical building, and I was not working for Roche Bobois at the time I purchased my condo. The instinctive and natural decision was to furnish the place with the adequate style. Thus, mid-century it is... Eames, Prouvé, etc...basically a copy/paste of what you see in most décor magazines dedicated to this era. Call me lazy or predictable.
Having access to top-of-the-line original pieces allows Maret to construct inventive scenes. Since Roche Bobois offers a wide selection and assortment of furniture options, Maret is able to encompass dozens of design styles into the showroom. In addition to professionally playing house, Maret is an expert on his products. Knowing everything about the furniture; green rating, materials, and durability, is all part of the position. Maret’s job doesn’t just stop at the window display. He has to be up to date on all of the latest trends and classic configurations to complete and perfect the entire ambiance of the store. Living in San Diego where the outdoors are pristine, it only makes sense that locals would search to make their indoor environment just as beautiful. With an eye for beauty and an appetite for style, our LOCALE readers will surely find that Roche Bobois is a perfect place to shop with this challenge in mind.
Q: How did you get into your line of work? PM: I used to be a part-time decorator in France and did a lot of interesting projects, although my official activity was linked to the shoe industry, which comes as convenient when our customers ask how to discern between the different types and characteristics of leathers we use in the making of their sofa. Q: What is the most rewarding part of your work? PM: When a customer contacts you after the delivery of his furniture and thanks you for your valued assistance during the entire process. Q: Can you give homeowners a tip for organizing their spaces? PM: When a customer enters our showroom, we offer them a comprehensive palette of products but also services including interior design and 3D renderings. We visit the customer’s residence, and we employ our best efforts to provide them with honest, creative and adapted suggestions. Each home and each customer being unique, our recommendation will be fine-tuned to the specifics of the project. Q: Being located in San Diego, what is your favorite part of the beautiful city? PM: This city assembles a mosaic of individual neighborhoods with their own distinct flavors. Indeed, San Diego is a beautiful city. That being said, Hillcrest, South Park, Point Loma and Coronado have my vote at the moment. creativity,
Q: This is a special year for Roche Bobois, celebrating 40 years in the USA. How did Roche Bobois mark the occasion? Philippe Maret: Yes, we are very proud to be celebrating 40 years of “l’art de vivre” in the USA. “A blend of Roche Bobois celebrated our 40th anniversary in customization and responsibility the USA by introducing a limited-edition chair, The Traveler, designed by Stephen Burks. This marks shapes the individuality of Roche the first time that Roche Bobois has worked with Bobois and its collections.” an American designer and seemed only fitting for this special milestone. Q: What defines a piece of Roche Bobois furniture? PM: A Roche Bobois furniture piece is, above all, furniture with a unique character, inspired by multiple personalities: the personality of the creator who designed it, with his sense of talent and ingenuity; and the buyer’s personal touch of freedom and creativity. Customization in any detail, choice of shapes, colors, leathers, woods and finishes. Each furniture piece becomes unique, exclusive and truly created for you. Q: Tell me about Roche Bobois’ mission statement. PM: Roche Bobois is committed to a comprehensive approach of respecting refined materials and the world around us. Becoming better every day, continuously seeking ways to reduce impacts on our environment is one of our core values. A blend of creativity, customization and responsibility shapes the individuality of Roche Bobois and its collections. Q: What is the most unique design you have seen in the store? PM: You are asking me to be partial. Well, the response comes very easy: my personal favorite is the Mah Jong sofa. This iconic design is quite magical in the sense that you never get tired of it. It is a cordial, inviting and happy sofa. It is also a timeless style. 40 years after its introduction, it is still our best-seller worldwide (in fabrics). Thanks to its innovative modular concept, the success and rank of this sofa designed by Hans Hopfer is certainly well deserved. Long live the Mah Jong!
Q: Describe your style in one sentence. PM: Let’s face it...most of us do not have a style of our own. We often duplicate a venue that has already been explored. That is another reason I admire artists and designers who can surprise us with their creativity and constant innovation.
Q: Could you touch on the subject of eco-design? PM: Like any other product, furniture has an environmental impact. First it is produced, which requires materials and energy, packaged and transported, then they are maintained and repaired throughout their life, and finally, they are recycled. Since 2006, and the Legend collection, Roche Bobois has demonstrated its commitment to responsible development and ecology. We have created an eco-design program that allows us to improve the environmental profile of our products and to measure those improvements. Q: Could you explain to us what Roche Bobois means? PM: Roche Bobois is the story of two families who met quite by chance at a furniture expo in Copenhagen in 1960. During the 1950s, The Roche Family—a father and his two sons—were owners of two Parisian furniture stores distributing the best in contemporary furniture. At the same time, The Chouchans, originally from Russia, were also selling furniture in Paris at Au Beau Bois (which later became Bobois). Both families had the same idea of importing Scandinavian furniture to sell in Paris, but after that unexpected meeting, they went on to design their first catalogue together. 50 years and 250 showrooms later, Roche Bobois is considered as the world leader of high-end furniture design and distribution.
Q: How do you start designing a showroom? PM: It’s a difficult exercise as you have to find the right balance of shapes | DECEMBER 2014 | 145
Home Is Where the Heart Is
THE EXPERT: Sean Barnes, Owner & Curator of Love & Aesthetics Many homeowners search for that one piece; one they can cherish, one that friends will talk about, and one that you can’t find anywhere else. Every item in San Diego’s Love & Aesthetics can be that piece. Carrying a mishmash of treasures, owner and curator Sean Barnes is constantly looking for statement pieces that can stand out even in his own unique store. It takes a lot of work and a lot of imagination to collect beautiful items ranging from pillows to perfume. All that work ends up being a blessing and a gift to the customer. Whether you are setting out to purchase something specific or just want to let your mind wander, Love & Aesthetics can oblige. Many home goods stores feature assembly line designs, but Love & Aesthetics offers functional, whimsical and unique pieces. Browsing through their isles, you can find everything from dog statement pillows to dinosaur cake stands. Not only does this grown-up playground have decorating accessories (what they refer to as “tabletop”), but you can also find jewelry, apothecary items and handcrafted lighting.
the people I met along the way. I personally believe when you unify them under one roof, they work together the way people do. Q: Can you tell me about how you find your unique pieces? SB: The internet is a great resource and often is the first step when scouting for new items and companies. I travel often, several times a season, to find artists, artisans and vendors that deepen the image of Love & Aesthetics. Q: What is your favorite piece in the store? SB: This is such a hard question for me to answer. Everything that I bring into the store is so personal to me. Each item is a piece of my heart. Q: What advice do you have for homeowners trying to add an unexpected twist? SB: Stop taking design so seriously. Never let anyone tell you what is right or wrong in design. It is your home, your heart. If something makes you happy, you should have it. There is nothing wrong with having a mismatched piece here and there. It works together better than you realize.
Breaking the cycle of diamond necklaces and Tiffany rings, hung upon the shelves here are anatomically correct heart necklaces and skull bracelets, further proving that nothing is textbook in this store. Although there are some lovely mainstream lines, like Missoni, most items are from independent artisans or small specialty designers. This fall, Love & Aesthetics celebrated its first year in America’s greatest city, with dedicated customers and massive success. It’s no surprise that rave reviews cover Yelp and Facebook, or that this store is a constant supporter of local festivals and food events. Barnes is constantly improving his store through an incredible social media presence and a generous community outreach.
Q: Are there any lines you carry consistently in the store? SB: We are proud to always feature the latest designs from Seletti, Missoni Home, Spitfire Girl, Michele Varian, James Anthony, Imaginary Authors, Maison Louis Marie and Juniper Ridge. Each company is a titan in their field tell you what is right or and their evolution fuels our evolution.
“Never let anyone wrong in design. It is your home, your heart. If something makes you happy, you should have it. There is nothing wrong with having a mismatched piece here and there. It works together better than you realize.”
Named with the affection and philosophy of art appreciation that was handed down to him by his parents, owner Sean Barnes has successfully created an oasis in the desert of box stores. When you visit Love & Aesthetics, you are inspired to choose pieces that move you, pieces that enchant you and pieces that speak to who you are and who you want to be. Q: Describe Love & Aesthetics in one sentence. Sean Barnes: Love & Aesthetics is a lifestyle store, with hard-to-find gifts, home objects and fixtures, furniture, and jewelry, uniquely-curated from an international group of artisans excellent in their field. Q: What is the one thing your store is known for? SB: We have objects and products that you will not be able to find in department stores or even other speciality gift shops locally. I feel like we are always subtly showing the world the beauty in darkness, and teaching people the beauty in our differences. Q: You carry everything from clothes to lighting. Is there anything Love & Aesthetics doesn’t have? SB: There are too many amazing, undiscovered artists out there, and we want to offer them a lifestyle store to belong to that constantly evolves. Our inventory changes monthly, which is why being a one-time customer won’t bring you the best experience of our store. To truly take advantage of our travels and our amazing finds, you have to be in our culture and come back again and again. Q: Talk to me about your bath and apothecary section of the store. SB: We work with some of the best apothecary and bath lines. We are interested in fine ingredients from special places, and processes that channel traditional beauty products but build upon those traditions in innovative ways. We carry everything from candles, diffusers, skincare to personal fragrances from esteemed and established companies such as Juniper Ridge, Red Flower, Maison Louis Marie, Tocca, Olo, The Bearded Bastard and Imaginary Authors. Q: What inspired you to start your company? SB: My mom and dad were my greatest advocates, playing huge roles in my creative life. My father was a colonel in the Army but was so insanely talented and diverse in the arts. My mom could make anything. It is awe-inspiring to me how gifted they were. I grew up in a military family, constantly moving and meeting different people from all walks of life. When Love & Aesthetics was being conceptualized, I wanted to create a space where I could represent the diversity and artistry of my family and 146 |
| DECEMBER 2014
Q: Why San Diego? SB: I first moved here in 1993. I moved nonstop for about 10 years afterwards, moving back on three different occasions, but have been here permanently for 11 years. My heart has always been in San Diego, and professionally, I became acquainted with the markets here and saw the opportunity for Love & Aesthetics. Q: Can you tell me what “tabletop” includes? SB: We carry a very different form of tabletop. Our place settings each make a statement, rather than be pretty but only utilitarian. So, we have X-ray plates, plates with anatomical hearts on them that say, “eat your heart out” and enamelware from Seletti Wears Toiletpaper, an amazing photographic collaborative out of Italy. Q: LOCALE readers love their food as well as their homes. Could you recommend some nearby eateries? SB: We are so lucky to be a part of Little Italy. Every day, you feel encouraged to eat somewhere different because the food is delicious and diverse. We honestly have the best restaurants in San Diego. I constantly frequent Zia’s, Prepkitchen, El Camino and The Waterfront. Q: If you could pick one piece from your childhood room to sell in the store today, what would it be? SB: My bear! I still have him. Vintage bears have a place in my heart because they are often starting points for one’s personal property and emotions. Something to hold onto for comfort and safety. It is a symbol of the way I feel about the store. Q: Why the name Love & Aesthetics? SB: Love & Aesthetics was named straightforward; they are two values that are influential to my whole outlook as a designer and as a person. There is never enough love for anyone or anything. We are all in need of it, and all crave it. It’s a simple reminder, and sometimes a lost emotion. Aesthetics comes from a gift my mom gave me. She was a master at making all things beautiful. When they are brought together, they shine, just like your home will shine. Q: Your Facebook profile features a daily playlist. How does music influence home decorating? SB: Music is a huge part of the culture of our company. We talk all the time, sometimes all day, about music. After all, music is one of the biggest influences on emotion. Emotion has everything to do with design. I love sharing with our friends what music has touched my heart. I love it playing in the store. I love our customers getting lost in the music and seeing it interact with our design concepts. Music delivers the story of Love & Aesthetics in a way that our clientele can really feel. Our Spotify playlist gets new followers from all over the world, every day.
LOVE & AESTHETICS 621 W Fir St San Diego, CA 92101 619.354.8441 www.loveandaesthetics.com
“EVERYTHING THAT I BRING INTO THE STORE IS SO PERSONAL TO ME. EACH ITEM IS A PIECE OF MY HEART.” - Sean Barnes, Owner & Curator of Love & Aesthetics
| DECEMBER 2014 | 147
ENGEL & VÖLKERS SAN DIEGO RANCH-COAST 444 S Cedros Ave, Ste 188 Solana Beach, CA 92075 858.481.1500 www.sandiegoranchcoast.evusa.com
“THE ENGEL & VÖLKERS STORY IS LIKE NO OTHER—FROM A SPECIALIZED BOUTIQUE AGENCY IN HAMBURG, GERMANY TO AN INTERNATIONAL BRAND REPRESENTING PREMIUM PROPERTIES AROUND THE WORLD.” - Kathy Hannon, Real Estate Advisor & Michael Hannon, License Partner of Engel & Völkers San Diego Ranch-Coast
148 |
| DECEMBER 2014
All in the Family
THE EXPERTS: Kathy Hannon, Real Estate Advisor & Michael Hannon, License Partner of Engel & Völkers San Diego Ranch-Coast Engel and Völkers: the name suggests a European heritage, and so it is. Engel and Völkers was established over 30 years ago in Germany and has steadily grown into a worldwide agency that features real estate for the discerning high-end customer. Father and son Quentin and Trevor Smith along with husband and wife Michael and Kathy Hannon are now the faces of E&V in San Diego. They bring the Southern California expertise and E&V connects them to international resources. The result is an agency that is able to exceed the expectations of any buyer or seller looking to do business in the beautiful San Diego area. When you know what you want and have the means to meet that goal, you often need a specialist to guide you through the process. Mike and Kathy at E&V San Diego bring years of experience to their clients, and they are able to customize transactions to fit the needs of both domestic and international clientele. San Diego is a fairly new market on the world map, but it doesn’t take an expert to imagine that with its beaches, warm climate and metropolitan offerings, it is rapidly becoming a desirable location for people from all over the globe. Real estate can be a pure business proposition that seeks value in investment, profit in a sale and a good deal in a purchase, or it can be a highly personal and emotional transaction complete with family needs, sentimentality and a personal aesthetic sensibility. Satisfying either of these objectives or both combined, are the goals at E&V San Diego. They have their finger on the pulse of the local market and know where to go to find that perfect property. Equally, sellers can trust that E&V San Diego have not only a well-established client list in San Diego, but can aggressively attract worldwide buyers that would otherwise be impossible to find. Whether you are purchasing your first condo, selling your beachfront property or searching for that perfect home, you can trust that Michael and Kathy Hannon will work hard to combine their San Diego knowledge, their love of the area and their corporate connections to make your transaction a great success. Q: Engel & Völkers sounds a bit Scandinavian. Does your company have ties to any of those beautiful European countries? Michael Hannon/Kathy Hannon: E&V began in 1977 as a specialty boutique providing exclusive, high-end real estate services in Hamburg, Germany. We are the premium real estate brokers in Western Europe and beyond, specializing in the sale and lease of high-end residential and commercial properties and yachts.
Q: Your website looks amazing. Tell our readers what they might find if they go to your website? MH/KH: Our website and each advisor’s website is created by Engel & Völkers USA. From our site, you can visit the E&V USA website with listings across the US and the E&V international website with worldwide listings. Of course, our website is very interactive, and one can find schools, shopping, sports and other activities. If you like us on Facebook, you will be exposed to what we are doing locally and around the world. Q: What’s the farthest location a buyer has come from to find a place in sunny San Diego through your company? MH/KH: We have both buyers and sellers from Europe and Asia, including Hanover, Germany, Ascona, Switzerland and Hong Kong, China. In addition, because of our partners in Westlake Village, California, Scottsdale, Arizona and Las Vegas, Nevada, we have buyers and sellers from those areas as well. Q: Every buyer has unique needs. Can you tell us about some of the most interesting needs you’ve managed to fill when finding that perfect spot for someone? MH/KH: We recently sold a very contemporary home with an in-law suite to a long standing client. After looking on and off for over two years, we finally discovered the perfect home. His criteria were simple: a single family “penthouse,” a contemporary, sleek look with huge views of the downtown skyline and San Diego harbor. It all came together and after two plus years of searching, we ended with a satisfied client who will be with the E&V brand forever. Q: What’s the current forecast in San Diego…a buyer or seller market? MH/KH: The forecast for San Diego is stability. We do not foresee large price increases, nor do we see prices declining. So long as interest rates remain low, which we expect for at least the remainder of this year, we will see small price increases and decent sales volumes. The biggest problem is lack of inventory. We have only about three and a half months worth of resale inventory. This is half of normal and one of the reasons people talk about a sales slowdown. However, as prices continue to increase, more homes will come into the market. In addition, we see continued international interest in the San Diego market given its reputation as a safe haven for investors.
Q: I understand you provide landlord and renter services. Can you tell our readers about the rental opportunities in the area? MH/KH: Rental opportunities are few and far between. Rents are high and going higher. One of the few remaining coastal areas with some inventory and perhaps better pricing is coastal Carlsbad. The area has new construction plus an eclectic mix of beach cottages and small apartment buildings. The Q: Your website says that Solana Beach is your first San Diego office. Coaster, new restaurants, brew pubs and a beachside vibe provide a great Why Solana Beach? alternative for the young person who wants the MH/KH: Quentin Smith, his son Trevor and “We pride ourselves on competence, So-Cal lifestyle. Kathy and I founded the E&V Solana Beach office in March. Our prior company Evergreen Q: When you are not working, what are some exclusivity and passion. We provide our Realty San Diego was located in Solana Beach, of the local attractions you like to visit? clients with a promise to deliver higher so it was natural that we open our first E&V MH/KH: Our favorite local attraction is the there. In addition, we are located in the heart beach. We are originally from Hawaii and have quality service and a commitment to of the Cedros Design District. It is a perfect fit surfed all of our lives. Aside from the beach, we exceed expectations.” for our brand and our sophisticated clientele. love Balboa Park and the La Jolla Playhouse. Q: I would think San Diego virtually sells itself, but what, if anything, do you like to point out about the city to prospective buyers from outside the area? MH/KH: San Diego needs exposure in foreign markets, but once exposed, it does sell itself given the climate, beaches, burgeoning bio-science and medical industries and its great educational opportunities from grade school to universities such as UCSD. More importantly for the international market is San Diego’s reputation as a safe haven for investors. In addition, concerns about the financial systems in Italy, China, and concerns in Sweden, Switzerland, Spain and the UK regarding their local housing markets are also driving US investments. Q: Selling your home can be a very emotional process. How does your firm hand hold the hesitant seller? MH/KH: We pride ourselves on competence, exclusivity and passion. We provide our clients with a promise to deliver higher quality service and a commitment to exceed expectations. We will counsel each client not only regarding the value of their home but help them in preparing their home for sale and finally helping them to find their next home wherever it might be.
Q: Many of our readers are young, ambitious, social and creative. Can you recommend some San Diego communities that would fit that description? MH/KH: Many of our San Diego communities fit your readers. Downtown, Little Italy, North Park and Mission Hills fit the urban lifestyle. But for those who want the beach scene, we suggest Cardiff by the Sea, coastal Encinitas, Old Carlsbad and South Oceanside. These places are hip, but laid back and provide some of the best coastal values in all of Southern California for both renters and homebuyers. Q: What makes Engel & Völkers stand out from the competition? MH/KH: The Engel & Völkers story is like no other—from a specialized boutique agency in Hamburg, Germany to an international brand representing premium properties around the world. We have selected only the world’s most desired real estate markets. With over 600 interconnect offices, our marketing measures were developed to market our brand, our properties and ourselves with competence, exclusivity and passion.
| DECEMBER 2014 | 149
Outside the Box
THE EXPERT: Burnz Fernandez, Owner of Establish With a name like Burnz Fernandez, your store has to be hot, and Fernandez doesn’t disappoint. Establish is known by San Diego residents for its vast variety of “can’t get anywhere else” items. For such an intimate and independent store, its creator has a surprisingly big and popular story to tell. Fernandez was featured on HGTV’s “The White Room Challenge,” and won for (not shockingly) doing something different. Fernandez who “tends to follow no rules when it comes to design,” showcases his design prowess throughout every corner of Establish. Genuinely committed to getting the best of the best in the store, Fernandez uses his TV and real-life dazzling personality to keep great connections with his vendors. “They’re the ones who get to preview new products and brands, and having that connection with them allows you to see those new things before anyone else.” Fernandez, whose motto is “establish your home, establish your life,” has established this bastion of creativity to offer his Hillcrest customers unlimited choices in decor.
ware, dinnerware, flatware and glassware. Our Tinware Ceramic Tabletop Collection by Canvas is pretty popular as well. It mimics the old-school enamel tinware that’s popular with campers and hipsters, but it’s made of high-fired ceramic and comes in cool, vibrant and fun colors. Q: Tell readers about your Lil’ Peanut section? BF: Yes, our Lil’ Peanut section is one we are super proud of. My daughter Olivia is the inspiration behind this collection. As a young parent, I’ve always had a hard time finding great quality toys, books and children’s items that are cool, colorful, fun and safe! I pride myself in making sure that my daughter gets the best there is, and I’m sure I’m not the only one who feels the same way. So, I’ve worked closely with my vendor reps to put together a kid’s collection that truly excites every kid’s imagination. Our collection of kid’s dinnerware by Ore Originals are all BPA, phthalates and lead-free.
Some of those choice-seekers would be labeled as hipsters. However, everyone Q: What inspired you to create Establish? (fixie-riding or not), at one time or another, searches for something that’s new BF: I’ve always been passionate about design, and I felt like I needed to share and breaks the societal mold. Establish is the perfect place to get a heartfelt this passion that I have to my community. I do believe that one’s house deserves gift (read: not a gift card) or pick up some household furnishings. Fernandez’s a lot of attention and love and care in order for it to be a home! And in order for store has seven main shopping sections: At Home, Style, Aroma, Old-Timey, Lil’ anyone to feel a sense of connection and foundation in their lives, a great home is Peanut, Bibliotheca and Horticulture. While the first provides home furnishings, necessary. I opened my shop with that thought in the latter six show the interesting and unique side mind—to offer home furnishings and accessories of the store. Each section has a justification, of “I’ve always been passionate about design, that will allow my customers to establish their life course, for instance, the Lil’ Peanut collection was and I felt like I needed to share this passion by establishing a good home. created because of Fernandez’s daughter. A mix of everything from jewelry to terrariums is why San that I have to my community. I do believe that Q: What is your favorite era of design? BF: My design taste is very eclectic. I love mixing Diego locals come to this artsy one-stop shop. one’s house deserves a lot of attention and styles and eras to create a truly unique and Establish combines the old and the new to provide interesting space. I don’t believe in having a love and care in order for it to be a home!” something for everyone. Ushering in the 21st favorite as far as design is concerned because I feel century, most of Establish’s goods can be found like it suppresses one’s creativity when designing a on their online store. “Having an online store helps to keep up with the everspace. The key thing for me is the customer! I love to showcase as much of my evolving needs and interests of society,” said owner Fernandez. Going back in client’s personality into their space. Growing up in the Philippines, though, gave time, the Old-Timey section features vintage items and retro glassware. me an opportunity to see a lot of exotic shapes, colors, forms and styles, which Fernandez and his commitment to design continues to push Establish into the really shows on most of my design work. spotlight of San Diego. From the fame that started in a blank white room, to Q: San Diego is known for its eclectic bars and eateries. Where are some of having his name in the headlines for an eclectically filled store, Fernandez has your favorite places to take a lunch break? turned his lifelong dream into a successful reality. BF: Filter Coffee House offers a great selection of paninis and desserts. A new Q: How did your HGTV appearance help create Establish? Burnz Fernandez: My stint on HGTV had a significant effect on the success of Establish. “Design Star” and “The White Room Challenge,” and of course, HGTV, has a huge fan-base, and my appearance in the network TV—and ultimately winning “The White Room Challenge,” definitely made people more curious about my shop, but more importantly, when my customers see the unique, eclectic and interesting things Establish has to offer, it really makes my customers see something special and inspiring, which makes them keep coming back. Q: Why did you decide to add an online portion to your store? BF: In this day and age, everyone has some sort of technology that’s always with them, and the internet has never been more accessible to everyone. It only makes sense for Establish. I want everyone to be able to have access to the cool products we offer, and thus far, aside from shipping within the US, I’ve shipped my products to Mexico, and as far as Australia and Japan. It’s exciting when I get orders from all these people who are able to find our website and connect to a merchandise and make a purchase. I feel like I am sending a piece of who I am to all these people; helping them establish their quality of life. So, for all of you who aren’t in San Diego, you can check-out what we have on our website. Q: Can you tell me some ways in which you procure your unique pieces? BF: I work with some pretty awesome vendor reps, and they know exactly my aesthetics. My secret is this: I try not to bring in products from my vendor’s “best seller” list, because, in my mind, these best-selling items can be found in 20 other stores. I look for products that I would actually use and buy for myself, and I want my shop to have that uniqueness that will turn customers into loyal customers. Q: Is it a constant challenge to find new and exciting products? BF: It can be, especially if you don’t know what direction you want the shop to go. The key is to always know your customers, their needs, their style, and their wants. You have to keep things fresh and evolving; to prevent the shop from going stale. Even a simple re-merchandising can give a small collection a different kind of vibe. Also, having a great relationship with your vendor rep helps a lot! Q: I love all of your beautiful glassware. What are your favorite items in the store? BF: Thank you! I really appreciate it when people love what we have to offer! I can’t say that I have a specific favorite in the shop. I love everything we have, and if I could, I’d have one of each in my house! But I do love everything from Fishs Eddy. It’s a super fun and whimsical shop that specializes in American sturdy 150 |
| DECEMBER 2014
craft beer and coffee place in North Park, called Young Hickory is a great place as well for their extensive selection of canned craft beers. 100 Wines next door to my shop is one of my favorites. Their extensive wine selection and their appetizing menu is just outstanding. Brooklyn Girl is another place to go to when you’re in Mission Hills (their pork chops are the bomb). And lastly, Uptown Tavern is one of my faves to hang-out for cocktails. Q: What is the one thing you want your store to be known for? BF: We want to be known for our ever-evolving, eclectic selection of unique products and gifts. Q: What’s better, vintage or brand new? BF: Personally, I like having things that have history behind it, so I’m a big fan of vintage. I don’t think it’s necessarily better than having something brand new, but owning something that has a story to tell is definitely more interesting for me. Q: How important is family in running and creating your store? BF: Family is what drives me in anything that I do. Being a single dad, my daughter is my inspiration and my source of love and light. She keeps things in perspective for me and makes me strive to do better. We’ve gone through so much together, and I wouldn’t be able to do what I do without her in my life! Q: Can you tell me about your interesting book collection? BF: I’m such a nerd when it comes to books. Having all the technology surrounding us, I still prefer the feeling of having a good book in your hand, flipping pages, bookmarking it, etc. And with all the online bookstores around, we make it a point to offer a great selection of kid’s books, coffee table books and cookbooks that cater to our customer’s unique sense of taste. It’s another part of our store that keeps evolving, and we make it a point to keep the selection fresh and fully stocked. Q: Why is San Diego the perfect place for your store? BF: Aside from the great weather and the awesome community, I’ve lived in San Diego close to 20 years, and have grown to love this city and the people that surrounds it. It just made sense for me to open a shop here—a place I’ve called home for years.
“I LOOK FOR PRODUCTS THAT I WOULD ACTUALLY USE AND BUY FOR MYSELF, AND I WANT MY SHOP TO HAVE THAT UNIQUENESS THAT WILL TURN CUSTOMERS INTO LOYAL CUSTOMERS.” - Burnz Fernandez, Owner of Establish
ESTABLISH 1029 University Ave San Diego, CA 92103 619.542.1481 www.establishsd.com | DECEMBER 2014 | 151
LEANNE MICHAEL LUXE Lifestyle Design 858.761.6287 www.leannemichael.com
152 |
| DECEMBER 2014
Christmas THE QUEEN OF
Designer Leanne Michael Turns Holiday Decorating Into an Art Form
T
WRITTEN BY: GENESIS GONZALEZ PHOTOGRAPHED BY: FRANK ISHMAN
he sleigh bells are ringing, the snow is glistening and once more, the excitement and joy of the holiday season is upon us. For us Southern Californians, the snow glistening may be in short supply this year, but who says Christmas has to come in one color? The season to decorate and share some Christmas cheer is in full swing, and every color from red and green to hot pink—yes hot pink—is in style as Christmas is about to turn up the fun. Let’s celebrate with family and friends, dance and sing to our favorite carols, share stories around the fireplace and of course, let’s not forget about the eggnog. But before we dance the night away, we must bring out the holiday décor; everything from a life size Santa Claus to an endless supply of garland and the Christmas wreath, for no party is complete without a few finishing touches. And who better to share a thing or two about Christmas décor than the holiday queen herself, designer Leanne Michael. She has the magic touch to turn any house into a oneof-a-kind winter wonderland and will make this holiday season one to remember. When it comes to holiday décor, where do we begin? What do we need? How much is too much? Sometimes we find ourselves more tangled and knotted than our Christmas lights when it comes to getting started on our holiday décor. Lucky for us, Michael has celebrated and decorated for many Christmases, and each year, it just keeps getting better and better. This designer lives, breathes and decorates for the holiday. In fact, she dreams of fun and imaginative new themes to share with her clients, which usually arise at the early hour of 3am. There is no rest for the imagination as Christmas brings excitement and wonderful opportunities for her. Nothing is too small or too grand as her goal is to create the perfect and most heartwarming home for everybody. Christmas may come once a year, but for Michael, the other 364 days are filled with one mission and one mission only: to shop! She takes the meaning of “shop till you drop” literally. From one antique store to the next, she is on the hunt to find the most unique, distinct, and out of the ordinary décor that will have her clients saying, “This is amazing!” And it doesn’t stop there. Even online shopping proves to be a great advantage for this holiday designer as she searches for the “hidden” gems that truly bring to life just about any Christmas party. From a Texas style ranch with a crown of antlers to top a tree, to taxidermy owls and peacocks with their beautiful green and blue feathers and even pineapples all placed precisely in a Christmas tree, these “hidden” gems truly make a statement.
“I will never stop doing Christmas. It is what I get so excited for all year round.” | DECEMBER 2014 | 153
“My clients trust me. They know they’re going to be in good hands and they know I’m going to come up with something really special and unique just for them.” —LEANNE MICHAEL, LUXE LIFESTYLE DESIGN
Her eye for detail and precision keeps her on her toes as nothing is left unturned. With every ribbon perfectly fashioned into a bow, every ornament neatly and precisely placed on a well-lit tree, and garland wrapped around the mantle so effortlessly, Michael has taken holiday decorating to a true art form. This holiday season, let’s go all out and have some fun when it comes to our holiday decor. It’s okay to break tradition and add a little more spice. Did someone say hot pink? As Michael exclaims, “There are no rules at Christmas!” As we pour ourselves a glass of eggnog and welcome our family and friends to our holiday escape, let’s remember to cherish each moment, create new memories, and just have fun! After all, this is sunny California, and this Christmas forecast is sure to be a bright one! Q: How did you get started in the business of holiday décor? Leanne Michael: I had a beautiful store in Rancho Santa Fe that was called Bella Fiore. We were the source for many, many years for all things floral, home décor and holiday. So for me, it transitioned rather easily to go into interior design and other aspects of what I do, but holiday has always been a huge, huge staple for us. We’ve been able to decorate some tremendous projects, from things that are very small and quaint to the very large and elaborate. I decorate houses for Christmas between Santa Barbara and San Diego. We’ve done some incredible things like the Antique Toy Story for Bill and Melinda Gates and also for Verna Harrah, who just passed away. Every area 154 |
| DECEMBER 2014
of the house we did in a different antique toy story theme, so they would walk through the house and just feel the joy. When you see the light in children’s eyes, when they see what you’ve done, it just warms my heart, and that’s really what keeps me going. Most interior designers don’t do Christmas, but because of where it came from for us and how it all started and evolved, I will never stop doing Christmas. It is what I get so excited for all year round. Q: After looking at a few of your designs, I noticed a Christmas wreath adorned with a pair of ice skates. Is there any limit to the creativity that comes for holiday décor or can anything go? LM: Those skates I found on Craigslist. I use my sources to my best advantage. When I come up with an idea of something, I pull out all the stops. I shop eBay. I shop Craigslist. I call my clients and ask them what they have hidden in storage. Last year, I decorated a beautiful ranch in Texas, and we literally went to all of the antique stores and found all of these old apothecary jars that looked like they were just dug up out of the ground. We did a whole cabinet of curiosity, with a vintage type of look for that Christmas tree. That Christmas tree was 20-feet tall, so we had a lot to fill. There was taxidermy in there. There were old antlers and all kinds of interesting, crazy little features—even old vintage tea tins and tobacco tins. It really gave it that down-home Texas kind of ranch style, and it was brilliant. It turned out so fantastic. If you look at those photographs on my website, you’ll see there is a great big taxidermy buffalo head. I’m
not a huge taxidermy fan, but the client is, so I had to kind of conform. I had to bite my tongue because I’m this huge animal lover, and it breaks my heart to see that, but that’s part of doing what we do. Q: When it comes to finding the unique and “hidden treasures” for your clients, where do you look to? LM: Well, that is my favorite thing to do, and that’s what separates me from a lot of other interior designers. Most of us really do prefer to order from catalogs, buying mass produced products. For me, that’s not how I do it. I love to shop, and I love to treasure hunt. I really do hunt and search. I search through the most amazing consignment stores and high-end antique stores all the way from San Diego to Santa Barbara. I’ve got my favorites. To me, I don’t feel a home should look like a showroom. I think a home should feel very well collected, warm, loved and comfortable. I feel like you find that by sourcing through vintage, consignment, resale and antique. Of course, I do custom but there’s something to be said about finding a beautiful, old antique commode. Q: Where does the inspiration come from for the various themes you incorporate for each client? LM: Out of my crazy, wild mind at 3am. I will meet with a client and I will sit down and figure out who they are and what they’re about and get a feel for the home. Oftentimes, I will sit there, and I’ll spit out a bunch of great ideas, but then inevitably, I’ll come home and at 3am, which is my bewitching hour, I’ll be sitting in my bed and think, what if we did this and what if we did
“I am very precise about the finished look. Every ribbon has to be fishtailed on the end. Every branch has to be fluffed the right way. Every ornament has to be flushed to the branch. We hide our cords, and we pay close attention. When you look at one of our designs, you know that’s a Leanne Michael tree.” that? Then by 7am, I can’t wait to call the client. They always go for it, and it probably has a lot to do with my enthusiasm. My clients trust me. They know they’re going to be in good hands and they know I’m going to come up with something really special and unique just for them, because I don’t duplicate. Q: Speaking of creating unique themes for each client, how do you make sure nothing is duplicated and everything is unique? LM: It all comes down to how I source and what I source for. For instance, with Bill and Melinda, we did their antique toy story to feel a little newer. With them, we did trucks and trains and baby dolls and teddy bears and things like that, because they have children. Whereas for Verna, I really pushed for a true antique. I found one of those monkeys with the cymbal, those mechanical monkeys that you see from way back when...the eyes flash. I went bananas when I found one. I was like “Oh My God, there it is!” I literally had it shipped in from Australia and then I had an old vintage pedal car brought in from England. I find unusual things and bring them in from all over, and that’s the beauty of finding things on eBay. Q: If you could describe your designs in three words, what would those be? LM: Memorable. Well collected. Inspiring. I remember all my Christmases as a child. I remember sitting and painting pine cones with my mother and gluing all the little things onto the shelves and putting glitter on them and making bows. We did all that together. Christmas to me should be a memorable experience, whether you’re partaking in the actual designing of the decorations yourself as a family unit, or you’re hiring somebody to come in like myself to present and to make it into something really incredible and special for your friends and your family. That is something that they’re going to remember for generations to come. Christmas is such an incredible time of year where it really speaks to our inner soul. Christmas is not just all about the flash and the glitter and the grandeur; it’s about celebrating and really embracing our family and our friends and showing how much we
appreciate them. Whether it’s a religious holiday for some or more of a commercial holiday for others, it matters not. It’s still a celebration that is memorable. It’s very exciting and very heartwarming for me to be a part of that process. Q: When does preparation begin for holiday décor? LM: March! Unfortunately in California, people seem to wait for the last minute to do everything, so the phone calls really start happening in November, which is too late, because if we really want to save a client a good amount of money, it is much better to be proactive and get us on task in March. Then we’re able to source. Obviously there is a process, but meeting with the client, coming up with the theme and the idea, determining what their budget is and then coming up with a birthing plan is important. Q: We all know Christmas is associated with green and red. Have you incorporated other colors into your designs? If so, is this considered breaking the rules at Christmas? LM: There are no rules at Christmas! I feel very strongly about this, especially since we are in California. We don’t have snow on the ground. We have 85-degree weather on Christmas day. I’m an East Coast girl, so I come from snow, but in California there’s no limitation to your imagination on what you can do. I picked pieces of bougainvillea from my garden and embellished all of my mantle and garlands with it, and that’s a bright, fun, hot pink. And why not? There’s no limitation. Q: How would you go about designing for a winter wonderland theme? LM: I’ll give you an example. We did a snazzy home a few years back where we made it feel very Aspen-like. They have a home in Aspen, and they were not able to spend Christmas that year in Aspen so I decided to bring it to them. What we did was a whole collection of all different sizes of Christmas trees throughout the house. We put up these fabulous trees and instead of lighting them with individual white lights, I decided to flood them with blue gel lights. The moon was shining
in on that room, so it felt very Aspen-like, and then of course I laid the fake snow underneath the tree, which was fantastic. With the blue lights hitting it, you could see how the fake snow just glistened. Of course, we had interesting deer there as well. We brought in the whole winter wonderland feeling. There were seven trees in the room total, but it felt like you were outdoors. It was so cool. Q: What do you hope your clients appreciate and enjoy the most when seeing your holiday décor? LM: It comes down to the feeling. We as human beings will relate our memories to scent and visual. I’m sure it has happened to you where you’ve walked into a room and smelled something, and it brings you back to your grandmother’s cooking. It transcends us into very valuable and warm feelings of love and complete joy. So if I’m able to be a part of that in some small or grand way through my designs, that to me is priceless. I love when my clients come back to me and say, “I remember this year when you did this one for us, and I remember that year when you did that one for us.” I’ve been doing this for over 30 years now, and it really warms my heart. I do try to make every year slightly different for them even if we’re using all the same decorations year after year. The application is different. I try to change it up a bit, or I take a color away and add another color. 156 |
| DECEMBER 2014
Q: What sense of feeling overcomes you seeing your final décor come together? LM: Well, I’m a perfectionist, so for me it can always be better. I always photograph as we are working and then I go back and I study my photographs. My clients never see the imperfections that I see. For me, it’s always a challenge. Having that discerning eye is a blessing and a curse all at the same time. The clients don’t see where something could have been done differently. But for me, it’s always a process of continual learning and inspiration. I will look at my photos at the end of the season and immediately start thinking about how I can make that look that much better for that same client the following year. Q: Is there a staple piece that defines your designs? LM: Well people can tell that my trees and my décor are pretty identifiable, and I’m finding this to be really true in a lot of aspects. I’ve become a Christmas snob, and so has my staff. It really is terrible, because I never want to judge anybody else’s work. I’m really very kind, and I truly believe that everybody has their artistic freedom, but there are certain things that I will not stand for. The first thing is poor choice of ribbon and the second is that the string that you hang your ornaments from should not be seen. When you put that string on the branch, you then twist it and wrap it around the branch a couple of times,
and that ornament should be flush. It should never be hanging freely. Those little hooks? We don’t use those. Those are a big no-no. Everything is flush to the tree. That’s when you separate the professionals from the amateurs. And I see it happen a lot in my industry, where other professionals are not hand finishing their work, and that’s really important. I am very precise about the finished look. Every ribbon has to be fishtailed on the end. Every branch has to be fluffed the right way. Every ornament has to be flushed to the branch. We hide our cords, and we pay close attention. When you look at one of our designs, you know that’s a Leanne Michael tree. Q: For many, decorating during the holidays can be a little overwhelming. Not everyone can afford to go all out. Is there a simple thing that anyone can incorporate when it comes to decorating? LM: I think that everyone should have a wreath. Everyone has a door, so you might as well have a wreath on it. I think your wreath is your welcoming and so that sets the tone. Even if you don’t have a big door (say you live in a smaller apartment complex or condominium), you can have a smaller wreath or flag or even just some nice green tied with a really beautiful ribbon embellishment and a couple of pretty things hanging from it. That’s all you need for your door. That’s your welcome. And then when you come
With every ribbon perfectly fashioned into a bow, every ornament neatly and precisely placed on a well-lit tree, and garland wrapped around the mantle so effortlessly, Michael has taken holiday decorating to a true art form.
inside, choose one or two little areas. Typically, we put garland around the mantle, and it creates that defined area. You can define the same type of area on a mirror. Choose beautiful ribbon. That will make all the difference in the world. If you’re buying really cheap, inexpensive ribbon, it transcends, and that’s the message that you’re sending. If you’re going to splurge on any one thing, make it be your ribbon. All of your ornaments can be a collection. I prefer to use glass, but if you have a home of children or pets or something like that, then there are great reproduction ornaments out there now that look like glass but aren’t. But you can never get away from your ribbon aspect. If you look at my photographs and my portfolio, you’ll see that on every tree the ribbon embellishment is probably the most prominent and what is most important on that tree. Q: My mom tends to get carried away when it comes to holiday décor. She loves to put just about everything out. Can there ever be too much Christmas décor? LM: That’s an excellent question! I’ll tell you what, it comes down to really good editing. Let me put it to you this way. When you think about interior design in general, like when I’m putting together a room, not everything can be the star. You have to have a supporting staff. And it’s the same thing with Christmas. Your tree and your mantle should be your stars. When you have too much stuff around those areas, you’ve then taken away the individuality, so editing is really important. That’s not to say you can’t have every single item of Christmas imaginable in your environment, but do them in little vignettes. Create little stories. To me, there’s nothing worse than walking into a home that looks like you just threw up Christmas everywhere. Your eye doesn’t know where to rest. It’s actually more detrimental than good. Creating little vignettes throughout the house I feel is the way to go if you have an extensive collection of Christmas. Q: Christmas is a busy season for you. In addition to working with your clients, is there anything you’re looking forward to this holiday season? LM: For me, it is all about my clients. I do take a week of Christmas off to myself, but oftentimes I’ll have clients that will want me to come out and decorate their tabletops for them, which sings to my heart. I love to decorate a table! My relatives are in New Jersey, and they always try to get me to come home for Christmas and it’s like, you know what? I can’t. This is what I look forward to all year round. I get to live vicariously through my clients during the holiday, so for the simple fact that I get to design different Christmas stories all throughout the season, it is so exciting and so fun for me. It’s like celebrating 25 different Christmases. My staff has been with me for 15 and 16 years, and they look forward to it in the same way that I do. We are so lucky to be able to do what we do. We love to be here for our clients. Christmas day is of course a very sacred day within my family. We’re Catholic, so we take that day to celebrate and to be with our family and do what we can and since the majority of my family is on the East Coast, I tend to celebrate my Christmas here in California with my closest friends. But the day after Christmas, we’re right back in the thick of it because we have houses to take down. It never stops! Typically, from the 27th on, we’re back in those homes, and we’re taking everything down and packing it up and making it perfect for us to take back out the following year. Our Christmas season is really dedicated to our clientele. Q: Do you have time to decorate your own house? LM: If I’m entertaining, absolutely! I go all out. If it’s my turn to have everybody over at my house for Christmas without a doubt my home looks like Martha Stewart’s three times over. But typically it’s tiring for us, so I don’t always put up a tree every year. I always have a fabulous wreath that goes on my door, however, and all of my windows have just a very simple, fresh floral wreath or a fresh little pine wreath with a fabulous ribbon embellishment. Q: After celebrating the holiday, when is the proper time to put the holiday décor away? LM: Well, if you’re following the religious aspect that is the second week of January. But for contemporary or for somebody who is not following that aspect, it’s still the second week of January! Q: If you had to choose between eggnog and fruitcake, what would you chose? LM: Eggnog...with lots of liquor in it! Q: Lastly, have you ever shopped on Christmas Eve for last minute gifts? LM: Absolutely! That’s the only day I get to shop. Unless I’m shopping for my friends and family in the summer months for Christmas, which I often do, but Christmas Eve is fun for me. I get to go out and actually experience the holiday with everybody else...fight for a parking space like normal folks. I love it!
Feast YOU R EYE S
Decadent Dining for the Holiday Season at A.R. Valentien
WRITTEN BY: ALEXA ERICKSON AND VANESSA CHRISTIE PHOTOGRAPHED BY: MICHAEL WESLEY
T
here’s nothing quite like enjoying a festive meal with family and friends during the holiday season. An overwhelming sense of togetherness fills the air as we gather over delicious dishes of warm food and drink. There is a heightened sense of thankfulness during this time, as we create a closer connection to loved ones over these plates of perfection. The cool, crisp California air has us in layers; seeking the indoors for the first time all year. It’s December, and time to take advantage of a cozy place to celebrate the season.
Overlooking the stunningly scenic Torrey Pines Golf Course is A.R. Valentien at The Lodge at Torrey Pines, a signature farmto-table dining experience offering Craftsman-style architecture in a chic yet comfortable atmosphere. From the hand-crafted wood-framed windows and the stained-glass lanterns to the abundance of trees surrounding the resort, this restaurant is the ultimate host for your holiday dinner. Gather your group for a night to remember and settle into one of the several small rooms for a more intimate presence or enjoy the luxurious booths throughout. With a menu by Executive Chef Jeff Jackson putting them on the top 10 farm-to-table restaurants by Epicurious, their holiday menu offers much-anticipated items of the winter harvest, making use of local ingredients such as red walnuts and apricots from local California farms. As with the food, the wine list also features Californian wineries. For the holidays, the menu will feature traditional items with fresh California twists allowing simple and flavorful ingredients to speak for themselves. Say cheers to the elegance of A.R. Valentien and make yourself at home with a decadent, long dining room table, serving as the ultimate staple for your holiday feast. With a perfectly cooked turkey and an array of savory sides, a holiday dining masterpiece awaits. You’ll be indulging for hours as you celebrate the season with your loved ones.
158 |
| DECEMBER 2014
A.R. VALENTIENÂ 11480 North Torrey Pines Rd La Jolla, CA 92037 858.777.6635 www.arvalentien.com
With a perfectly cooked turkey and an array of savory sides, a holiday dining masterpiece awaits.
| DECEMBER 2014 | 159
“We like to stay fairly traditional and include items that are at their peak during this time.” —EXECUTIVE CHEF JEFF JACKSON
Interview With
EXECUTIVE CHEF JEFF JACKSON Q: How far in advance do you design your holiday dishes? Jeff Jackson: We usually start planning several months in advance to prepare for the holiday season. We like to stay fairly traditional and include items that are at their peak during this time. Q: What kinds of fresh/local/organic items will A.R. Valentien be using for the winter season? JJ: This time of year, there will be a lot of hard squashes, root vegetables and bitter greens. Q: What food/cooking region has been the most inspiring to you when designing your dishes? JJ: I learned my craft in French kitchens, grew up in the south, and have been in California for 23 years. They have all influenced what I do on a daily basis. Q: What is your favorite ingredient that you will be incorporating in your holiday menu? JJ: I really enjoy making the stuffing. It’s a version of the cornbread stuffing my mother made when I was young. Q: What has been the most inspiring cookbook for you? JJ: Besides The Escoffier Cookbook and Ma Gastronomie by Fernand Point when I was young, probably White Heat by Marco Pierre White. Q: What cookbook do you recommend for aspiring chefs? JJ: The Joy of Cooking. It’s a great resource for all the basics. 160 |
| DECEMBER 2014
M ENU I TE MS Jeweled Farro Verde Recipe Yield: Approximately six cups
INGREDIENTS: 1 cup farro verde (may substitute any farro) 3 cups water or chicken stock ¼ each carrot, small dice ¼ each celery stalk, small dice ¼ each onion, small dice 3 cloves garlic, smashed 1 sprig thyme 1 each bay leaf ¼ cup soffritto (recipe below) ¼ cup dried apricot, diced ¼ cup dried currants ¼ cup dried cherries ¼ cup pistachios ¼ cup sliced almonds, toasted ½ cup pomegranate seeds Salt, to taste
PREPARATION:
Interview With
• Wrap carrot, celery, onion, garlic,
CHEF DE CUISINE KELLI CROSSON
•
• •
•
thyme and bay leaf in cheesecloth to create a sachet. Combine farro, water, salt and sachet in a sauce pot. Bring to a boil and reduce to a simmer. Cook uncovered for approximately half an hour until farro is tender but not mushy. Drain any excess water and spread on a sheet pan lined with parchment paper to cool. TO FINISH: Warm dried fruits and soffritto in a pan with a little water or chicken stock to plump the dried fruits. Add the farro, almonds, pistachios and half the pomegranate seeds. Check for seasoning and add more salt and pepper to taste. When hot, place on a platter and sprinkle the top with the remaining pomegranate seeds.
Q: Tell us about some of your favorite holiday-oriented dishes on the menu this season. Kelli Crosson: That’s an easy one—Chef Jackson’s cornbread stuffing, which is a family recipe of his that I look forward to every year! Also, the sweet potato puree…baking spices and local red walnuts. They’re all so delicious and full of the flavors you crave during the holidays. Q: Do the table settings and overall decor change during the holiday season? KC: Absolutely. I always enjoy stepping out from the kitchen into the dining room and hotel lobby. Mrs. Evans does an amazing job of creating a beautiful holiday feel with all of the decor. We have carolers, mulled cider and fruitcake available for our guests to enjoy…it doesn’t get much more holiday than that! Q: Can you recommend any wine pairings for some of the holiday dishes you provide at A.R. Valentien? KC: I always start my holiday meals off with a little sparkling wine—it immediately sets a celebratory mood. If I’m sharing a bottle of wine or two around my table, I would choose an oaked Chardonnay to help cut through some of the richness of the holiday dishes and a Pinot Noir which tends to be a good fit for most holiday meals. At A.R. Valentien, we are lucky to have an excellent sommelier, Paul Krikorian, who will be available to pair wines with your holiday meals if you’re looking for something more specific. Q: What is your favorite holiday dessert made at the restaurant? KC: Elena Palma, our pastry chef, makes a mean pecan pie. It’s definitely one of my favorites. This year, she’ll be creating some fantastic holiday desserts featuring many traditional and seasonal ingredients. Q: What is your favorite part of the holidays? KC: It’s always been the same…family and food!
“I always enjoy stepping out from the kitchen into the dining room and hotel lobby. Mrs. Evans does an amazing job of creating a beautiful holiday feel with all of the decor.” —CHEF DE CUISINE KELLI CROSSON
Soffritto Recipe INGREDIENTS:
1 each carrot, fine dice 1 each celery rib, fine dice 1 each yellow onion, fine dice ½ cup extra virgin olive oil Salt and pepper to taste
PREPARATION: Combine everything in a sauce pot and simmer on low until vegetables are cooked through. Approximately 30 – 45 minutes. Cool completely.
162 |
| DECEMBER 2014
Locals
WANTED INTERESTED IN BEING A CONTRIBUTOR? Please email Alexa Erickson, Print Editor alexa@localemagazine.com or Michelle Slieff, Web Editor michelle@localemagazine.com
FOR ADVERTISING Please email sales@localemagazine.com or
View our Media Kit at www.localemagazine.com/ media-kit
FOLLOW US Locale Magazine @ localemagazine @ localemagazine
LOS ANGELES | ORANGE COUNTY | SAN DIEGO
WWW.LOCALEMAGAZINE.COM
SU CASA Our sneak peek inside gorgeous local homes
CO-LISTED WITH EILEEN ANDERSON AND KIP BOATCHER Eileen Anderson: #01191148, Kip Boatcher: #01322805
View From THE TOP
THE MARVELOUS MASTERPIECE OF SANTALUZ
WRITTEN BY: NICOLE FERA PHOTOGRAPHED BY: BRENT HAYWOOD
D
riving up the I-5 towards the beautiful Santaluz Community, I could feel a shift as I crossed into San Diego’s native coastal desert escape, but the strong breezes reminded me that the sunny coastline was still close by. As my GPS took me through the gated community known for its luxurious private clubhouses and championship Rees Jones designed golf course and up the mountain, I tried to take in all of the trees and greenery around me. I smiled as I looked around at all of the homes and the beautiful architecture and details of each one. As my excitement built up, so did the elevation, providing picturesque ocean and mountain views right from the top. I had reached my destination. As I made my way to the front door of 7908 Entrada De Luz East, I became mesmerized by the beautiful fountain that stood in the center motor-court. Walking in, I was greeted by Eileen Anderson of Anderson + Boatcher—a very well known real estate team. She was kind enough to welcome me into the home of Bryan and Sharon Faith, the couple who have lived here with their family for about two and half years now. She then proceeded to walk me around the house and show me all that this beautiful home has to offer.
164 |
| DECEMBER 2014
I truly felt like I had just left San Diego and entered into Tuscany with the gorgeous grapevines planted on the side of the house near the outdoor fireplace and seating area.
7908 Entrada De Luz East San Diego, CA 92127 | DECEMBER 2014 | 165
WALKING BACK THROUGH THE AIRY ARCHWAY, I LOVED HOW EVEN THOUGH THE HOUSE WAS SO LARGE AND IMPECCABLY DESIGNED IT STILL FELT LIKE A HOME.
Also found in the kitchen was a Crestron home automation control panel built into the wall that is capable of turning off any and all lights in the house, controlling the heating and cooling, playing music in whatever room you’d like, and recording every movement of the house for peace of mind when you are out.
166 |
| DECEMBER 2014
I was immediately blown away by the beautiful view that was visible throughout the whole front portion of the home thanks to large glass windows and the openness of the design. Walking straight out through the large, arched, open door frame, I was met with the top portion of the two-level pool area. Looking to my right, I truly felt like I had just left San Diego and entered into Tuscany with the gorgeous grapevines planted on the side of the house near the outdoor fireplace and seating area. I then made my way down the stairs to get a better look at the lower level pool grotto, with its swim-up bar, refreshment kitchen and fully appointed pool bath and dry sauna. I made my way back and down the other side of the house, passing the barbecue area—complete with a state-ofthe-art grill and kitchen for entertaining, where the main pool sun deck and outdoor lounge room offered the perfect oasis for fun and relaxation. Once I picked my jaw up off the floor, I headed back upstairs to take a look at the inside of the home. Walking back through the airy archway, I loved how even though the house was so large and impeccably designed it still felt like a home. To my right was the space known as the billiards room, complete with a pool table and bar—perfect for hanging out in and enjoying the view from inside. However, if you’re not in the mood for a game, you could simply walk right over to the state of the art theater room and enjoy a movie in the comfort of your own home on a cozy couch or recliner. To my left was
my dream kitchen, offering large, open windows for an amazing view while cooking, and every amenity one would ever need to make the perfect meal. Also found in the kitchen was a Crestron home automation control panel built into the wall that is capable of turning off any and all lights in the house, controlling the heating and cooling, playing music in whatever room you’d like, and recording every movement of the house for peace of mind when you are out. It is even set up so that the owners can control all of this right from their phone to make life that much easier. Next, Eileen took me down the hallway to the master bedroom retreat, which, of course, had that quintessential view and offered an elegant Victorian feel to it. The bedroom’s comfortable yet colossal size had me nothing short of envious. However, just when I thought it couldn’t get any better, I reached the walk-in closet, complete with his and her sides to keep everyone happy, organized and well clothed. Two other bedrooms were right down the hall, perfect for owners who want their kids nearby. The other side of the house had two more bedrooms and an attached casita for guests and family and, of course, more bathrooms to make things easier and avoid any typical fighting or scrambling between visitors. Wellequipped is an understatement. As I walked around the house, I started imagining what life would be like living at Santaluz. As I enjoyed this fantasy, I floated back through the house towards the dining area. The dining area had a table to
accommodate the family and some of their guests for a holiday meal or just some dinner among friends. Then I noticed another door and had to find out where it led. Turns out that door led to my own personal heaven. After climbing down the stairs, I found myself in the family’s underground 2500 wine cellar complete with a humidor and tasting room. The cellar was not only convenient for any wine lover or entertainer, but it was beautifully designed with large, wooden countertops made from old crates and wine barrels. Even the staircase leading down to the cellar had a nice touch with grape leaf vines circling the banister. After admiring all of the wine, I made my way back upstairs and then up one more flight to check out the home’s sky lounge; complete with a sports bar and sliding, vanishing doors that led to a nice outdoor area, which the family has used for various events and parties. It seemed like the perfect place for entertaining a fancy event or just hanging out with friends, having some drinks and enjoying the beautiful landscape view. By the time I was finished walking around the house, I was positive that this more than 12,000 square-foot masterpiece was one of the nicer homes I have ever been to. But the best part about it was that it still felt like a home. The Faiths have done an amazing job of keeping a balance between a place where people live and share meals and have fun with friends, while still having their home immaculate and beautiful behind every doorway. | DECEMBER 2014 | 167
thank YOU
TO OUR PARTNERS 619 Vodka
Massage Envy Spa
Amy Rae Boutique
MillerCoors
Andaz
Ninkasi
Bernardo Winery
Nothing Bundt Cakes
Board & Brew
Pacifica Del Mar
Breathe Legal
Palomar Station
Brian's 24
Puesto
Cafe Secret
RA Sushi
California Ballet
Rad Vapor
Cody's La Jolla
Reign & Clover
Compass Carlsbad
RMD Group | Slidebar
Daphne’s California Greek
Sand & Sea Investments
Drai’s Beach Club
Simon Malls
Eat.Drink.Sleep.
Solterra Winery
Evans Hotels | Catamaran
Swiss Watch
Fish 101
Sycuan Casino
Fletcher Jones Motorcars
The Acoustic Spot
Florent Restaurant
The Fishery
Gaia Goddessa
The Grand Del Mar
Green Dragon Tavern & Museum
The Layfette Hotel
Jake’s Del Mar
The Sporting Club
Johnny B Hair Care
Verant Group
K1 Speed Racing
Warren Christopher
Karl Strauss
Wells Fargo
L’Auberge Del Mar
Westime
Ladeki Restaurant Group
William Grant & Sons
Lumberyard Tavern
Wood Group
Marine Street Financial
168 |
| DECEMBER 2014