Inland Living Magazine July 2010

Page 1

INLAND LIVING m aga z i n e  |   J U ly 2 010

Taste of

summer Great memories, great pies Cal Poly treats July 4th events

Farm fresh produce Pool makeovers Dining Antonino’s, Haandi Indian Cuisine, Inka Trails

Also inside Bridal Resource Guide

Plan for You and Your Loved One as Early as NOW! • If you are 65 years old and older, or if you have a loved one who is…You may qualify for homehealth nursing and therapy.

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INLAND LIVING magazine

VOLUME 3, ISSUE 7

contents 8 13 16 22 26 32 34 40 48 53

CAN'T MISS • July

4th events

NIGHTLIFE • Live

music in our Inland Valley

TRADITIONS • The Fourth and pie — sweet treats

and summer memories

TASTE • Cal Poly Pomona Chef Scott Rudolph’s

Strawberry and Pixie Mandarin Meringue pies

TRENDS • Dig into summer produce with

farm-to-table community agriculture

HOME

• Ideas

for a pool makeover

DINING • World food right here at home:

Antonino’s, Haandi Indian Cuisine and Inka Trails

WINE

• Finds

from the Temecula Valley

WEDDINGS • Planning

the big event

RESOURCE • Special advertising section

for bridal planning

66 Carla Sanders explores

the national anthem also

Arts & Culture calendar 9 Dining guide 42 Seen 61 Nonprofit calendar 62

Photo courtesy of Dana Grant, www.danagrantphotography.com

ON THE COVER

Akeel Shah, a junior at Cal Poly Pomona’s Collins College of Hospitality Management, holds a pie made with strawberries grown at the school. The photo was taken just outside The Restaurant at Kellogg Ranch. Photo by Thomas R. Cordova

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Center wants to give every woman access to that peace of mind by offering high-tech digital mammograms at the lowest possible price. The cost is just $100. Which is a bargain for women with health insurance with a high co-pay or deductible, or even no insurance at all. Call 909-469-9395 to schedule your appointment at one of our three convenient locations; the Breast Health Center within The Robert and Beverly Lewis Family Cancer Care Center, the Pomona Valley Health Centers in Claremont or Chino Hills. Peace of mind is just a phone call away, so call today.

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from the editor

The promise of freedom

INLAND LIVING VOLUME 3, ISSUE 7

Fred H. Hamilton PUBLISHER & CEO

Don Sproul

A

merica, at least our United States, means different things to different people. For some, it’s a birthright; for others, a new country, a new homeland. For some, it’s cherished memories; for others, the promise of a new future. This month, especially with our nation’s birthday on July 4th, we remember with both reverence and good cheer the heritage that created our nation and our own history of people seeking freedom, the right to worship as they chose and the chance to make a new start in a new country. Perhaps, it will happen at a barbeque with friends, or perhaps it will happen at a local parade when we watch children ride down the streets on their red, white and blue-festooned bicycles, or perhaps while watching fireworks explode in the night sky. It could come later, at a baseball game or listening to a concert from Washington D.C. on PBS, but be sure to make time to pause a moment and remember our nation’s commitment to equality and freedom, acceptance of all peoples and our ongoing shared bond of hope for our children and hope for our nation tomorrow and through tomorrow’s tomorrows. A nation is its people. We have only to look to ourselves and our neighbors to take a measure of the future. With those ideas in mind, we bring you a summer issue for July. We invited people in the community to share their fond summer memories and their recipes for pie, a Fourth of July favorite, or their favorite summertime treat. We also called on Chef Scott Rudolph at Cal Poly Pomona’s Collins College of Hospitality Management for his take on seasonal goodies. We explore a community-based approach to finding fresh produce with Amy’s Farm in Ontario and local farmers markets; and we invited two transplants to Southern California to tell us the stories behind the food in their restaurants. Perhaps as a nation of immigrants, we love food from other countries so much because it reminds us of what the world has to offer and how much of it can be found right here at home. Also in this issue, we explore changes in vision as we age, wines from Temecula, planning a big wedding (including a special bridal resource advertising section) and to top it off, Carla Sanders discovers that, yes, there are more verses to the national anthem. I count myself blessed to live in a great place in a wonderful nation, where each day begins with new hope and the promise of opportunity.

MANAGING EDITOR

Gene Pearlman

V.P. OF ADVERTISING

Lynda E. Bailey

SALES DEVELOPMENT DIRECTOR

Shawna Federoff

RESEARCH DIRECTOR CONTRIBUTING WRITERS & EDITORS

Amy Bentley, Gino L. Filippi Betts Griffone, Kristina Hernandez Luanne J. Hunt, Steve Ohnersorgen Jerry Rice, Carla Sanders, Suzanne Sproul Caroline Woon Rick Sforza

PHOTO EDITOR PHOTOGRAPHERS

Gabriel Luis Acosta, James Carbone Lafonzo Car ter, Thomas R. Cordova Frank Perez Brad Gardner, Mary Hollenbaugh Jack Storrusten SALES MANAGERS ADVERTISING SALES EXECUTIVES

Jeannie Adair, Richard Aguayo, Cur t Annett Gracie Bustamante, Robyn Campbell Cheryl Clarke, Kandy Duncan, Jack Galloway Cindy Olson, Bernadette Palos Cynnamon Simonson SALES ASSISTANTS

Lynette Burton, Felicia Caldera Victoria Vidana ADVERTISING GRAPHIC DESIGN PRODUCTION COORDINATOR

Christie Robinson ADVERTISING GRAPHIC DESIGN

Kathy Cox-Turteltaub MARKETING

Veronica Nair, Ginnie Stevens Inland Custom Publishing Group

Frank Pine

EXECUTIVE EDITOR & G.M.

Don Sproul

Kathryn Johnson V.P. OF FINANCE

John Wartinger

don@inlandlivingmagazine.com 909-386-3899

V.P. OF OPERATIONS

Joe Rubidoux

V.P. OF CIRCULATION

P.S. A thank-you to my fellow buffalo spotters who wrote and called in after last month’s letter to report that they too remember seeing this beast in the south Ontario-northern Chino area. I guess, sometimes, memories don’t deceive. INLAND LIVING MAGAZINE P.O. Box 9400, San Bernardino, CA 92427-9400, is produced by the Inland Custom Publishing Group of The Sun and the Inland Valley Daily Bulletin. Single copy price: $3.95. Subscriptions $14.95 per year for 10 issues. POSTMASTER: Send address changes to P.O. Box 9400, San Bernardino, CA 92427-9400. Copyright 2010 Inland Living Magazine. No part of this magazine may be reproduced without the consent of the publisher. Inland Living Magazine is not responsible for unsolicited manuscripts, photos or artwork even if accompanied by a self-addressed stamped envelope.

CONTACT US

Editorial: 909-386-3899; fax 909-885-8741 or don@inlandlivingmagazine.com Advertising: 909-386-3936; fax 909-884-2536 or sales@inlandlivingmagazine.com To subscribe to Inland Living Magazine call 909-386-3923 or visit www.inlandlivingmagazine.com

A

PUBLICATION

printed by southwest offset printing

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| inlandlivingmagazine.com | july 2010

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I nde pe nde nc e Day fe stiviti e s Inland Empire Chino  –  Centennial Celebration, with enter tainment, food, games, music and fireworks at night. Ayala Park, 5575 Edison Ave.; star ting at 2 p.m. July 3, with fireworks at 9 p.m.; www.cityofchino.org. Chino Hills  –  Old-fashioned Four th of July Picnic, with aquatic activities, BMX stunt show, live enter tainment, eating contests, and a decorated wagon contest. Big League Dreams Spor ts Park, 16333 Fairfield Ranch Road; 11 a.m. to 3 p.m. July 4; 909-364-2700, www.chinohills.org. Claremont  –  Star Spangled Claremont!, the city’s 62nd 4th of July celebration and festival. Pancake breakfast, festival booths, speakers’ corner, children’s games. Memorial Park, 840 N. Indian Hill Blvd.; 7 a.m. to 4 p.m. Fireworks spectacular, featuring a rock ’n’ roll concer t by LCR, enter tainment and a 20-minute fireworks show at 9 p.m. Strehle Track, Pomona College, 333 N. College Way; gates open 6:30 p.m.; www.claremont4th.org. Diamond Bar  –  4th of July Blast, with music by the band Surf City, face-painting, prize give-aways, balloonist, Uncle Sam on stilts. Diamond Bar High School, 21400 Pathfinder Road; 5-9:30 p.m. July 4, with fireworks at 9 p.m.; 909-839-7070, www.ci.diamond-bar.ca.us. Fontana  –  Red, White & Cruise, a family festival to celebrate the Four th. Car cruise, Stars & Pipes motorcycle ride, live music (Amy Scruggs, Big Dixie Hooters, Reno Jones), freestyle motocross demos, community parade and play area for the kids. Auto Club

Speedway, 9300 Cherry Ave.; gates open at 2 p.m., with fireworks star ting at 9 p.m.; 800-944-7223, www.redwhiteandcruise.com. Ontario  –  Independence weekend parade along Euclid Avenue, 9 a.m. July 3; music at the R. Jack Mercer Bandstand and All-States Picnic on Euclid Avenue at C Street at 10:30 a.m. Family festivities with live enter tainment, food and games at Westwind Park, 2425 Riverside Drive; 5-9 p.m. July 4, with fireworks at 9 p.m.; free; 909-395-2020. Pomona  –  “Kaboom! 4th of July Celebration,” with monster trucks, big-air freestyle motocross and a fireworks finale. Fairplex, 1101 W. McKinley Ave.; 8 p.m. July 4, with fireworks at 9:15 p.m.; www.fairplex.com/kaboom. Redlands  –  Concer t featuring Neil Diamond and Donna Summer impersonators, C-17 flyover, skydivers and more. Ted Runner Stadium, Cornell Avenue near Nor th University Street, University of Redlands; 7 p.m. July 4, with fireworks at 9 p.m.; www.redlands-events.com. Riverside  –  Four th of July Spectacular, featuring a concer t and roving enter tainers. Riverside Spor ts Complex, 1000 Blaine St.; gates open at 6 p.m. July 4, fireworks at 9 p.m. Aerial fireworks show. Mount Rubidoux, 4706 Mount Rubidoux St.; 9 p.m. July 4; 951-826-2000, www.riversideca.gov/park_rec. San Bernardino  –  Independence Day/ Bicentennial Extravaganza, with live music, a play area for the kids and food. Arrowhead Credit Union Park, 280 S. E St.; 5 p.m. July 4, with fireworks at 9:15 p.m.; www.sanbernardino200.org.

Upland  –  Fireworks Spectacular, with a concer t by The Ravelers, kids play area and barbecue. Upland High School Football Stadium, 565 W. 11th St.; 6 p.m. July 4, with fireworks at 9 p.m.; 909-931-4281, www.ci.upland.ca.us.

Elsewhere Disneyland  –  Disney Celebrates America, a Four th of July concer t in the sky. 1313 S. Disneyland Drive, Anaheim; park open 8 a.m. to midnight July 4, with fireworks at 9:30 p.m.; 714-781-4565, www.disneyland.com. Legoland  –  Red, White and BOOM!, featuring family picnic games, and a concer t by The Jumpitz at 5:30 p.m. and 7:30 p.m. 1 Legoland Drive, Carlsbad; fireworks at 8:30 p.m.; 760-918-5346, www.legoland.com. Pasadena  –  Americafest

2010, with a family fun festival during the afternoon and a Drum Corps International performance and military tribute at 7 p.m. Rose Bowl, 1001 Rose Bowl Drive; star ting at 2 p.m. July 4, with fireworks at 9 p.m.; 626-577-3100, www.rosebowlstadium.com.

Queen Mary  –  Barbecue,

Brews and Red, White & Blues, a down-home celebration with barbecue favorites, live music and enter tainment. 1126 Queen’s Highway, Long Beach; July 3-4, with fireworks at 9 p.m. July 4; 877-342-0738, www.queenmary.com.

SeaWorld  –  Shamu’s SkySplash USA fireworks show. 500 Sea World Drive, San Diego; 9:30 p.m. July 4; 800-257-4268, http://seaworld.com.

arts&culture T H E C A L E N DA R

‘GEM OF THE FOOTHILLS’ ONGOING  –  One of the interpretive exhibits focusing on local and regional history. Museum of History and Ar t, 225 S. Euclid Ave., Ontario; noon to 4 p.m. ThursdaysSundays; free; 909-395-2510.

FAIRPLEX JULY-AUGUST  –  Kaboom!

4th of July Celebration, July 4; Twilight Cruise, July 7, Aug. 4 and 25; The Great Train Expo, July 10-11; Tattoo & Body Ar t Expo, July 16-18; Computer Fair, July 17-18 and Aug. 21-22; Aquarium and Pond Expo, L.A. Pet Fair and Reptile Super Show, Aug. 7-8; Vans Warped Tour, Aug. 11; EXIT One Love For Chi concer t, Aug. 14; Auto Swap Meet, Aug. 15. Fairplex, 1101 W. McKinley Ave., Pomona; www.fairplex.com.

‘TRIBAL CRAFT’ THROUGH AUG. 14  –  Exhibit features significant objects from three primal cultures — Oceanic, African and Native American. Jacobs Education Center, Maloof Foundation, 5131 Carnelian St., Alta Loma; noon to 4 p.m. Thursdays and Saturdays; 909-980-0412, www.malooffoundation.org.

THE GLASS HOUSE JULY-AUGUST  –  Pato Banton, July 13; B-Boy Tournament, July 17; Drop Dead Gorgeous, July 22; Maylene and the Sons of Disaster, July 24; Asking Alexandria, July 25; Paper Tongues, July 28; Street Dogs, Aug. 14; The Hold Steady, Aug. 26; The Juliana Theory, Aug. 27; Boris, Aug. 28. The Glass House, 200 W. Second St., Pomona; www.theglasshouse.us.

SUMMER MUSIC FESTIVAL THROUGH AUG. 20  –  87th season features concer ts by various groups, productions and a presentation of the classic Tony Award winner “The Music Man.” Redlands Bowl, 25 Grant St.; 909-793-7316, www.redlandsbowl.org. RANCHO CUCAMONGA QUAKES THROUGH SEPT. 2  –  Single A minor league baseball club, which is an affiliate of the Los Angeles Angels of Anaheim. The Epicenter, 8408 Rochester Ave., Rancho Cucamonga; $8-$12; 909-481-5000, www.rcquakes.com. ‘MICKEY THOMPSON’ THROUGH OCT. 3  –  Exhibit dedicated to the first American to drive 400 mph. Wally Parks NHRA Motorspor ts Museum, Fairplex, 1101 W. McKinley Ave., Pomona; 10 a.m. to 5 p.m. Wednesdays through Sunday; 909-622-2133, museum.nhra.com. ‘GENERATIONS OF SYMBOLS’ THROUGH OCT. 17  –  Exhibit featuring more than 100 Morongo Band of Mission Indian baskets, which reflect several Southern California basketry traditions. San Bernardino County Museum, 2024 N. Orange Tree Lane, Redlands; 909-307-2669, www.sbcountymuseum.org. ‘STAR TREK THE EXHIBITION’ THROUGH FEB. 28  –  Experience Gene Roddenberry’s vision of the future through an exhibit that features the largest collection of authentic “Star Trek” ar tifacts and information ever put on display. “Star Trek” is at the Metropolitan Showcase, 3800 Main St. (at University Avenue). Other exhibits are at the Metropolitan Museum, 3580 Mission Inn Ave.; 951-826-5273, www.riversideca.gov/museum. JULIO IGLESIAS JUNE 26  –  Legendary musicians in concer t. Agua Caliente Casino Resor t Spa,

STEVE MILLER BAND JULY 9  –  Hit-making American rock band in concer t. Pechanga Resor t & Casino, 45000 Pechanga Parkway, near Temecula; 8 p.m.; $85-$120; 877-711-2946, www.pechanga.com. Also: Gipsy Kings, July 15; Jim Gaffigan, July 17; Pat Benatar, Neil Giraldo, July 30; Rob Thomas, Aug. 6; Billy Idol, Steve Stevens, Aug. 11 and 13; Chris Isaak, Aug. 20; The Beach Boys, Aug. 22; Brian Regan, Aug. 27; Engelber t Humperdinck, Aug. 28; Doobie Brothers, Sept. 10; Foreigner, Sept. 24. 32-250 Bob Hope Drive, Rancho Mirage; 8 p.m.; 888-999-1995, www.hotwatercasino.com. Also: Arnel Pineda, July 10; Jackson Browne, July 18; Mar tina McBride, July 24; REO Speedwagon, July 30; Ringo Starr & His All Starr Band, Aug. 5; Ted Nugent, Aug. 13; Billy Idol, Aug. 20; Huey Lewis & The News, Aug. 27; Celtic Woman, Sept. 3-4; The Beach Boys, Sept. 11; Sheryl Crow, Sept. 18; LeAnn Rimes, Oct. 9; Here Come the Mummies, Oct. 30. TINMAN TRIATHLON annual triathlon, 5K walk, run and roll, presented by the San Bernardino Sunset Rotary Club. Cal State San Bernardino, 5500 University Parkway, San Bernardino; 7 a.m.; 951-808-3862, www.rotarytriathlon.com. JUNE 26  –  24th

THE IMPROV JULY-AUGUST  –  Maronzio Vance, July 1-3; Re-Fried Wednesday, July 7; Joe Rogan, July 9-11; Laughing Proud With Hooly, July 13; Luis Villasenor, July 14; Shayla Rivera, July 15; Sheryl Underwood, July 16-17; 99.1 KGGI Comedy, July 20 and Aug. 24; The Dir ty Show with Cory & Chad, July 21 and Aug. 18; Sebastian Maniscalco, July 22-25; Brian Haner, July 27; Spicy Latino Night, July 28 and Aug. 25; D.J. Cooch, July 29; Arnez J, July 30-Aug. 1; Paul Rodriguez, Aug. 6-8; “Vagina Dialogues,” Aug. 11; Christopher Titus, Aug. 12-15; Gabriel Iglesias, Aug. 26Sept. 5. The Improv, 4555 Mills Circle, Ontario; 909-484-5411, www.ontarioimprov.com. CREEDENCE CLEARWATER REVISITED JULY 2  –  Concer t. Soboba Casino, 23333 Soboba Road, San Jacinto; 4 p.m.; 866-476-2622, www.soboba.net. PUNK IN THE FOX JULY 3  –  Concer t featuring The Adicts, The Dickies, Agent Orange, Angry Samoans and more. The Fox Theater, 301 S. Garey Ave. Pomona; 4 p.m.; $25; www.foxpomona.com. Also: Thrice, July 17; MGMT, July 18; The National, Oct. 16. REDLANDS THEATRE FESTIVAL JULY 9-AUG. 21  –  “Pump Boys and Dinettes,” “The 25th Annual Putnam County Spelling Bee,” “Scapino,” “All the King’s Women” and “Steel Magnolias” performed in reper tory under the stars. Prospect Park, Cajon Street at W. Highland Avenue, Redlands; 8:30 p.m. showtime; $18; 909-389-3292, 909-792-0562, www.r tfseason.org. july 2010 | inlandlivingmagazine.com |

9

arts&culture T H E C A L E N DA R

‘THE WHO’S TOMMY’ JULY 9-31 – A teen/young adult production directed by Jenn McHugh and Ethan Totten. Seventh Street Theatre, 13123 Seventh St., Chino; $10; 909-590-1149, www.chinocommunitytheatre.org. Also: “The Boys Next Door,” Aug. 13-21. ‘ONCE UPON A MATTRESS’ – A twist on a familiar fairytale, “The Princess and the Pea,” comes to life with music and side-splitting shenanigans. Candlelight Pavilion Dinner Theatre, 455 W. Foothill Blvd., Claremont; 909-626-1254, www.candlelightpavilion.com. Also: Roy Orbison, featuring tribute ar tist Mark Barnett, July 2-3; “Will Rogers Follies,” Aug. 20-Sept. 26.

THE TEMPTATIONS JULY 10 – Group in concer t with the Four Tops. Primm Valley Casino Resor ts, Interstate 15 at the California/Nevada state line; 8 p.m.; $38.45-$54.95; 800-745-3000, www.primmvalleyresor ts.com. Also: Anna Barbara, July 24; Frankie Valli & The Four Seasons, July 31; The O’Jays, Aug. 7; John Michael Montgomery, Sept. 25.

ALEJANDRO SANZ JULY 15 – Concer t featuring the popular Latin recording ar tist and winner of 17 Grammy Awards who has sold more than 25 million albums. San Manuel Indian Bingo & Casino, 777 San Manuel Blvd., Highland; doors open at 6:30 p.m.; $45-$65; 800-359-2464, www.sanmanuel.com. Also: B.B. King and Buddy Guy, Aug. 12.

JULY 9-AUG. 15

DOWNTOWN STREET JAM JULY 10 – Concer t and community event, which in the past has featured Grammywinners, alternative rock ’n’ roll ar tists and others. Arrive early to secure a good spot in front of the mobile stage. Orange and Ninth streets, downtown Riverside; 2-9 p.m.; free; 951-341-6550, www.riversidedowntown.org.

‘THE LITTLE MERMAID’ JULY 10-AUG. 8 – Journey beneath the waves for a wacky new take on the classic Hans Christian Anderson tale. LifeHouse Theater, 1135 N. Church St., Redlands; 7:30 p.m. Fridays; 2:15 and 7:30 p.m. Saturdays; 2:15 p.m. Sundays; $7-$18; 909-335-3037, www.lifehousetheater.com. Also: “Pursued A Jonah Story,” Aug. 21-Sept. 19. LEWIS FAMILY PLAYHOUSE JULY-AUGUST – “Peter Pan,” July 10-18; “All I Really Need to Know I Learned in Kindergar ten,” Aug. 13-14. Lewis Family Playhouse, 12505 Cultural Center Drive, Rancho Cucamonga; 909-477-2752, www.lewisfamilyplayhouse.com.

Suzanne Ball MDS Coordinator

Health Services Center 721 Harrison Avenue / Claremont (909) 399-5523 / www.pilgrimplace.org | inlandlivingmagazine.com | july 2010

LINDA EDER – This veteran of the stages at Carenegie Hall and Radio City Music Hall, sings Broadway, standards, pop, country and jazz. Center Stage Theater, 8463 Sierra Ave., Fontana; 7:30 p.m. Friday, 7 p.m. Saturday, 2 p.m. Sunday; $90-$110 (dinner and show), $60 (show only); 909-429-7469, www.centerstagefontana.com. JULY 16-17

Quality Skilled Nursing Care for Inland Valley Residents

10

KC & THE SUNSHINE BAND – Morongo Casino Resort and Spa, 4955 Seminole Drive, Cabazon; 9 p.m.; $39; 888-667-6646, www.morongocasinoresort.com. Also: Howie Mandel, June 26; Enrique Iglesias, July 23; Golden Boys, Aug. 8; Bill Maher, Aug. 28; Melissa Etheridge, Sept. 1.

JULY 16

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arts&culture T H E C A L E N DA R

Aug. 21; Lights (Journey tribute), Aug. 28. The Promenade Shops at Dos Lagos, 2780 Cabot Drive, Corona; free; 951-277-7601, www.promenadeshopsatdoslagos.com. ‘TUESDAYS WITH MORRIE’ adaptation of spor tswriter Mitch Albom’s inspirational memoir that explores culture, family and the meaning of life. The Grove Theatre, 276 E. Ninth St., Upland; $20-$25; 909-920-4343, www.grovetheatre.com. AUG. 13-22  –  An

‘EVEN BETTER THAN THE REAL THING’ AUG. 23-SEPT. 25  –  See common things in an unfamiliar or strange way in order to enhance perception of the familiar by making the everyday uncanny. Exhibit curated by Jennifer Frias. Wignall Museum, Chaffey College, 5855 Haven Ave., Rancho Cucamonga; 10 a.m. to 4 p.m. Monday-Thursday, noon to 4 p.m. Saturday; free; www.chaffey.edu/wignall. DON McLEAN AUG. 27  –  McLean’s famous composition, “American Pie,” was one of the top five Songs of the Century, according to a 2001 survey by Recording Industry Association of America and the National Endowment for the Ar ts. Fox Performing Ar ts Center, 3801 Mission Inn Ave., Riverside; 7:30 p.m.; 951-788-3944, www.foxriversidelive.com.

‘RAIN’ SEPT. 24-26  –  A

Beatles tribute, covering the Fab Four from the earliest days through the psychedelic late ’60s and their long-haired hippie, hard-rocking rooftop days. Fox Performing Ar ts Center, 3801 Mission Inn Ave., Riverside; 951-788-3944; www.broadwayinriverside.com. Also: “The Color Purple,” Oct. 29-31.

NHRA STREET LEGAL DRAGS JULY 17  –  Race your own car on the strip, not on the street. Event returns Oct. 30 and Dec. 4. Auto Club Speedway, 9300 Cherry Ave., Fontana; 6 a.m.; $20 per par ticipant; $10 per spectator, children 12 and younger free; 909-429-5060, www.autoclubspeedway.com. VICENTE FERNANDEZ JULY 17  –  Concer t featuring the king of traditional ranchera music, who has sold more than 50 million albums. Citizens Business Bank Arena, 4000 Ontario Center Parkway, Ontario; 8 p.m.; $69.50-$200; 909-484-2020, www.cbbankarena.com. Also: Ringling Bros. and Barnum & Bailey Circus, July 21-25; Scorpions, July 29; Professional Bull Riding, Aug. 28-29; Street League Skateboarding DC Pro Tour, Sept. 11; Los Angeles Lakers

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| inlandlivingmagazine.com | july 2010

vs. Golden State Warriors, Oct. 22; Justin Bieber, Oct. 24; Andre Rieu, Dec. 2. CALIFORNIA THEATRE the Musical,” the hit show about hot flashes, memory loss and other perils of aging that promises to bring a laugh to women — and men. California Theatre of the Performing Ar ts, 562 W. Four th St., San Bernardino; 909-885-5152, www.californiatheatre.net. Also: Frankie Avalon, Sept. 18; Mercy Me, Sept. 26; “Amadeus,” Oct. 22-24; Company B (music of the 1940s), Oct. 30. JULY 20-25  –  “Menopause

THE PROMENADE SHOPS AUGUST  –  Concerts: Queen Nation (Queen tribute), Aug. 7; Desperado (Eagles tribute), Aug. 14; The Police Experience, (Police tribute),

‘WHEN WORDS BECOME FORMS’ AUG. 31-DEC. 19  –  New paintings and a new large scale installation created specifically for the museum by Steve Roden. Pomona College Museum of Ar t, 330 N. College Way, Claremont. Also: “Project Series 41: Ginny Bishton,” Aug. 31-Oct. 17. NASCAR SPRINT CUP OCT. 8-10  –  A big weekend of racing action is on tap, star ting with NASCAR qualifying, Oct. 8; the Campingworld.com 300, Oct. 9; and the Pepsi Max 400, Oct. 10. Auto Club Speedway, 9300 Cherry Ave., Fontana; $35-$105 for the Pepsi Max 400; 909-429-5060, www.autoclubspeedway.com. SAN BERNARDINO SYMPHONY OCT. 9  –  Beethoven’s Symphony No. 7 and other popular classics in an homage to Maestro Carlo Ponti’s first concer t with the symphony a decade ago. California Theatre of the Performing Ar ts, 562 W. Four th St., San Bernardino; 8 p.m.; $65-$210; 909-381-5388, www.sanbernardinosymphony.org. Also: Encore performance 3 p.m. Oct. 10 at Our Lady of the Lake Church, Lake Arrowhead.

sounds

Soothing

diversions | nightlife

Photo by James Carbone

The Carnevel Kings perform at the Hip Kitty Jazz & Fondue Lounge in Claremont.

Live music to suit every soul By Carla Sanders

S

top in at the Hip Kitty Jazz & Fondue Lounge just about any night of the week and there, in one of the old Claremont packing houses, you’ll find music for nearly every taste. From jazz to alternative music to open jam nights, the Hip Kitty offers a buffet of sounds. In Upland, The Wire Music & Art Venue also serves up an indie sound, but on a larger scale, with several performers at a time booked into the downtown locale that can accommodate up to 150. These are but a few of the dozens of places across our Inland Valley that provide a live musical backdrop to an evening out. And more and more, instead of trekking into Los Angeles for their entertainment, area residents are opting to stay closer to home, finding that

the 909 offers a diverse mix of musical mastery. The Hip Kitty opened three years ago and response has been great, says owner Nancy Tessier. “We’re pulling not only from Claremont, but from outside the area, too. We’ve had reservations from all over Southern California. It’s something fun and unique, and it’s right here!” At the Hip Kitty, Tessier says she tries to mix things up and keep the music fresh, but popular acts are put into the rotation about once every three months. Across town is another form of unique entertainment at PianoPiano. Part of the DoubleTree Hotel, the piano bar has quickly become a crowd favorite since its opening in November 2008. Reservations are “highly recommended” on the weekends, says manager Jeff Clark. “We’re sold out just about every Friday and Saturday night.”

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At the venue, two pianos duel it out, cheered on by the audience, who offer up requests. “They have a lot of fun and a lot of things are done tongue in cheek,� Clark says. “It’s Vegas-style entertainment.� The Wire has been open for nearly four years in historic downtown Upland, providing shows each Friday through Sunday night, plus the occasional Thursday show. Rachel Foy, who co-owns the business with her husband, Donovan, says the turnout for the indie rock shows has been up and down, depending on who is playing. Some are sellouts; others not so much. Still, she’s received nothing but positive responses from the bands and those who’ve come to see them. And the latter group has been a diverse, all-ages crowd, she says, from school aged to grandparents. Foy says they specifically chose the older downtown area for its history, and then remodeled the building, which sits north of the gazebo, to include not only the

COURTESY PHOTO BY JEFF CLARK

Susan Erwin plays the drums at PianoPiano at the DoubleTree Hotel in Claremont.

performance space, but a recording studio as well. Many area nightspots, such as Rancho Cucamonga’s Galli’s, offer more intimate entertainment settings. At Galli’s, which sits in a small shopping center just south of the 210 Freeway, music is nearly

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Live music venues

Galli’s 6620 Carnelian Ave., Rancho Cucamonga; 909-941-1100, www.gallis.net; live music nightly, ranging from flamenco to rock ’n’ roll.

Blackwatch Pub 497 N. Central Ave., Upland; 909-981-6069; live music Friday and Saturday nights (classic rock cover bands).

The Glass House 200 W. Second St., Pomona; 909-865-3802, www.theglasshouse.us; dozens of indie and alternative music concerts each month. The website calendar lists performances.

Buffalo Inn 1814 W. Foothill Blvd., Upland; 909-981-5515; live music (classic rock) Friday-Sunday nights and during the day on the weekends. The Bulldog Pub 1667 N. Mountain Ave., Upland; 909-946-6614, www.uplandbulldogpub.com (website coming soon); live music Wednesday (open mic), Friday (karaoke) and Saturday (rotating bands). Christophe’s 296 N. Second Ave., Upland; 909-256-4327, www.christophesrestaurant.com; live music 7-10 p.m. Wednesday through Saturday featuring soft rock, jazz and other genres. Clubhouse 66 1200 E. Route 66, Glendora; 626-914-0066, www.clubhouse66.com; live music Friday and Saturday nights. Check the events calendar on the website for complete listings. dba256 Gallery Wine Bar 256 S. Main St., Pomona; 909-623-7600, www.dba256.com; live music throughout the month. The website calendar details specific dates.

Hip Kitty Jazz & Fondue Lounge 502 W. First St., Claremont; 909-447-6700, www.hipkittyjazz.com; live music Tuesday and Thursday (indie bands), Wednesday (open jam), Friday-Sunday (jazz). Magic Lamp Inn 8189 Foothill Blvd., Rancho Cucamonga; 909-981-8659, www.themagiclampinn.com; live entertainment Tuesday (karaoke), Wednesday (open mic), Thursday, Friday and Saturday nights. Misty’s Lounge Doubletree Hotel, 222 N. Vineyard Ave., Ontario; 909-937-0900, http://doubletree.hilton.com; live music nightly (Top 40, R&B, contemporary). Pancho Villa’s Mexican Grill 10210 Juniper Ave., Fontana; 909-356-0906, www.pancho-villas.com; live 12-piece mariachi music Wednesday through Sunday.

PianoPiano DoubleTree Hotel, 555 W. Foothill Blvd., Claremont; 909-626-2411, www.duelingpianopiano.com; pianists duel it out Wednesday through Saturday nights. The Press Restaurant 129 Harvard Ave., Claremont; 909-625-4808, www.thepressrestaurant.com; jazz, rockabilly, bluesy rock and Sunday night jams. Music Tuesday and Thursday through Sunday nights. Calendar online. Rock the Keys 10134 Foothill Blvd., Rancho Cucamonga; 909-230-8790, www.rockthekeys.com; live music Thursday through Saturday at this dueling piano bar and nightclub. Second Avenue Saloon & Sports Bar 271 N. Second Ave., Upland; 909-946-1750; live reggae music every Thursday night. Tibbies Center Stage Theatre 8463 Sierra Ave., Fontana; 909-429-7469, www.centerstagefontana.com; various acts and shows are presented throughout the year. In the Cabaret Series, singer Linda Eder will perform July 16 and 17. The Wire Music and Art Venue 247 N. Second Ave., Upland; 909-985-9466, www.thewire247.com; features about a dozen concerts/performances per month. The website calendar lists performances.

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traditions | family

All-American eats D e l i c i o u s f o o d s m a k e s u m m e r g e t-t o g e t h e r s t h at m u c h m o r e e n j o ya b l e By SUZANNE SPROUL

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he Fourth of July is a day of traditions that Americans love: independence, barbecues and fireworks. And when it comes to a Fourth of July meal — or any summer soiree, for that matter — it’s not complete without potato salad, pie and ice cream. Delicious meals go nicely with spending time with family, friends and celebrating good times. Here are memories of summers past from your neighbors: Carol Ann Hester Riphagen Montclair Mother, grandmother, baker

Carol Ann Riphagen’s apple pie

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Photos by Frank Perez

Carol Ann Hester spent summers running through lemon groves and riding horses around orange trees in Upland. She and her two brothers felt as if they had the run of the city back in the 1950s and ’60s. “My favorite summer memory was just the freedom of being able to go anywhere and have fun — and we had fun,” said Carol Ann, now Carol Ann Riphagen and a grandmother. “We’d leave the house in the morning and wait to hear our mother call us home in the evening.” She remembers watching the All States Parade on Euclid Avenue in Ontario on the Fourth of July. Along with members of the former Ontario Foursquare Church choir,

Grandma’s Peach Pie Filling ingredients 6 cups peeled and sliced peaches (Babcock or cling are best) ¾ cup sugar 3 tablespoons flour 2 tablespoons lemon juice, 1-2 large lemons ¼ to ½ teaspoons nutmeg 2 tablespoons butter

Directions In large bowl combine sugar, flour and nutmeg. Mix together then add peaches and lemon juice, tossing until peaches are well-coated. Pour into a 10-inch pie plate lined with unbaked pie crust. Dot with butter and top with a second unbaked crust, pinching crust edges together to seal. Bake at 375 degrees on the center rack for 50 to 60 minutes, or until crust is golden and filling bubbly. Cool, then refrigerate.

Double pie crust Ingredients 2 cups all-purpose flour ½ teaspoon salt 2/ 3 cup shortening 6-7 tablespoons cold water

Directions

Carol Ann Riphagen learned how to bake at an early age growing up in the Inland Valley. Making pies from her grandma’s recipes brings back fond memories.

Blend flour and salt together. Cut in shortening with a fork until mixture resembles small peas. Add cold water 2 tablespoons at a time, gently mixing until the dough comes together. Form into 2 balls. Roll out each ball into a circle large enough to hang over pie plate by at least 1 inch. Place bottom crust in pie plate; add filling, then top with top crust dough and crimp to seal. Carol Ann Riphagen’s homemade white peach pie

she once sang songs for the crowds while riding on a parade float. But mostly she remembers family get-togethers and her grandmother’s peach pie. “My grandmother (Florence “Nona” Hester) could make anything, but there was something about her pies,” she said. Riphagen’s mom, Myril Hester, used to pack peaches and produce at Lucas Ranch on Archibald Avenue and at the old Cucamonga Farms. “She used to bring home lugs of seconds, and she’d make peach pie, peach ice cream — everything,” Riphagen said. “It was a treat to be able to spend the night at my grandma’s house. When it was my turn she’d always ask what I wanted. It was always her peach pie, and she would make it in what seemed like a blink of an eye. She made that pie a lot, but when I was there with her it seemed like I was the only one in the world that she made it for. I remember that to this day.” A love for baking continues with Riphagen’s two daughters, who enjoy making cupcakes and meals for their families. “It’s a blessing to be able to pass recipes down in the family,” she said.

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Virginia Eaton nabs a bit of ice cream, a family dessert favorite, from her husband, Montclair Mayor Paul Eaton. Below, Paul and their son, Grant, take turns cranking homemade ice cream one summer when their now-grown son liked helping out with the cooking. Photo courtesy Paulette Eaton

Virginia “Ginger” Eaton Montclair President, Museum of History and Art, Ontario Museum Associates; curator and supporter of George and Hazel Reeder Ranch Heritage Foundation

Virginia Eaton likes a good pie about as much as anyone else, but her summer favorite is sweet strawberry shortcake and homemade vanilla ice cream. “We would make that and eat that as much as we could from Memorial Day through Labor Day,” she said. “We would go down to the drive-in dairy on San Bernardino Road and get what we needed and then go to the strawberry stands around town. Strawberry shortcake and homemade ice cream are simple, but boy, do they taste good.” With schools out and people visiting all the time, summer was and still remains a great time to get cooking, Eaton says. “The kids and I would make easy things, and this was simple because you don’t have to heat up your oven and the kitchen. I’d make the custard at night, and then I’d get out the old icecream maker. We’d get the kids cranking it, and then we’d eat. Everyone got to lick the paddles.” The process accomplished two goals: it kept the youngsters occupied for awhile and produced a delectable treat. Summer also is ideal for cooking and baking because there are many get-togethers with family and friends. And it always seems to feel like you have nothing but time.

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Grandma’s Peach Ice Cream

Mrs. J.K. Pirkle, Favorite Recipes Food Fair

Ingredients 1½ cups milk 1 cup sugar 2 tablespoons flour A few grains of salt 2 eggs 1½ teaspoons vanilla extract 1½ cups heavy cream 1½ cups sieved fresh peaches Almond extract to taste

Directions Scald milk in double boiler. Mix ¾ cup sugar, flour and salt; stir in enough milk to make a smooth paste. Stir into rest of milk in double boiler until thickened. Cover and cook 10 minutes. Beat eggs slightly; stir in milk mixture. Return to double boiler; cook 1 minute. Cool. Add vanilla and cream. Stir in peaches, remaining ¼ cup sugar and almond extract. Freeze in 2-quart crank freezer until difficult to turn. Yield: 1¼ quarts.

Jess Swick Claremont Northwestern Mutual Financial Network; Claremont Kiwanian; board member of Inland Hospital Association and the Claremont Chamber of Commerce

While pie seems to be a favorite summer meal memory for many, Jess Swick of Claremont prefers potato salad. “The Fourth of July has always been special, ever since as a little kid my mother would take me and my five sisters to her mother’s home in Logan, Iowa,” Swick said. On July Fourth, there was an amazing parade. We never had those in Bloomington, where the participants would toss great treats to the crowd, even cups of ice cream from someone in the Fire Department. There would be running races and three-legged races and slipper kicks and watermelon eating contests and a great picnic in the park. It was really magical as a kid. I did win the race once or twice, as did my sisters.” Today, the old-fashioned fun for Swick continues every Fourth of July in Claremont. “We have a great parade as well, with great fun and activities in Memorial Park. Plus, my wife Marion and I traditionally have family and friends over for a barbecue and potluck that is always delicious. We have the usual fare: burgers and dogs and chicken and bratwurst. My mother (Dorothy) used to make the absolutely best potato salad ever!”

Mother’s Potato Salad Ingredients 4 large Russet potatoes 1 medium onion, chopped 1 cup celery, chopped 5 hard-boiled eggs, chopped 4-6 medium size sweet pickles, chopped ¾ to 1 cup light mayonnaise (Mom used Miracle Whip)

Marion and Jess Swick at their Claremont home with a bowl of potato salad made from his mother’s recipe.

1 tablespoon yellow mustard 1 teaspoon celery seed 1 tablespoon cider vinegar 1 teaspoon salt ½ teaspoon pepper ½ teaspoon paprika

Directions In a large saucepan, cover the potatoes with water, add salt and bring to a boil. Cook at a gentle boil, partially covered, until the potatoes

Dan Maydeck La Verne President and Chief Executive Officer LeRoy Haynes Center

Dan Maydeck has met very few pies that he didn’t like, but one stands out above all the rest: a grasshopper pie. “I have no idea why it’s called a grasshopper pie; maybe because it’s green,” he said. “All I know is that it’s absolutely

are barely tender. Drain. While still warm, peel the potatoes. Dice into ¼ inch cubes and toss with the chopped onions and vinegar. Season with salt, pepper and celery seed and mix well. Let stand for 30 minutes. Add celery and pickles, gently mix. Add in mayonnaise and mustard to taste. Fold in 4 of the chopped boiled eggs. Top with remaining egg and sprinkle with paprika. Serves 8-10.

delicious. My parents were divorced, but my father’s friend, Linda Bidwell, used to make this pie all the time when I was young. I have the recipe and I still make it — well, I try not to because I’m watching my calories,” Maydeck said with a laugh. With marshmallows, whipping cream and a chocolate cookie crust holding a mixture of crème de menthe and crème de cocoa liqueurs, that’s a pretty potent dessert.

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“It’s delicious. I like it frozen, and I think it just makes a great summer dessert. It’s easy (to prepare), and it brings back memories for me because

Grasshopper Pie Ingredients 32 large marshmallows or 3 cups of miniature marshmallows ½ cup milk ¼ cup crème de menthe liqueur 3 tablespoons white crème de cocoa liqueur 1½ cups chilled whipping cream A few drops of green food coloring (optional) Chocolate cookie crust (bought or made at home)

every time I’d get together with the Bidwell family, Linda would make it. That pie not only developed a taste for me, but also a relationship.”

For the cookie crust

Take 1½ cups chocolate cookies (inside cream thrown out) plus ¼ cup melted butter or margarine. Mix and pat into a pie shell. Bake at 350 degrees for 10 minutes.

Directions Heat marshmallows and milk, melting together. Chill until thickened. Blend in liqueurs. Beat cream until stiff. Fold marshmallow mixture into whipping cream. Pour into crust. Chill at least 3 hours. Maydeck likes to freeze his grasshopper pie, so it’s hard like ice cream.

Dan Maydeck with a longtime favorite, grasshopper pie.

Marilyn McIntosh Anderson Upland Director of the Ada Cooper Regional History Museum

Marilyn Anderson is an Upland native who cherished memories of family summer barbecues. “In my growing up years there was a rigorous routine that began by traveling, early, down to Chino for fresh-picked corn, tomatoes, onions, peaches and whatever else was available at the big ranches,” she recalled. “Then we’d go back home where mom had boiled the potatoes and eggs for the potato salad. Next, dad and I would go out to Walker’s Market on Grove Avenue for fresh ground round, and pick up some milk and cream at Allura Dairy for the homemade ice cream. “While mom popped some green beans and bacon into the Presto pressure cooker and whipped up the ice cream mixture, dad and I would go down to the ice plant just south of Holt in Ontario to get coarsely crushed ice and ice cream salt.”

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and the corn was ready, we would help mom bring out the food. We ate corn until we nearly popped, and finished off with enough ice cream to give us brain freeze. Our favorite ice creams were fresh peach or peppermint stick. “As our families grew and grand kids appeared, the gatherings became a small crowd. We all remember the barbecues, the corn and the ice cream, but mostly we remember our mom and dad who provided such a wonderful atmosphere and memories for all of us.” Marilyn Anderson, left, remembers summers as being all about family. Here, in the late 1970s, she and Doug Deans watch as John Anderson opens a gift. Also enjoying the moment are Jerry Anderson and cousins Paula Phillips and Tami Phillips.

Family members shucked the corn and took turns cranking the ice cream maker. Hamburgers were cooked in an old discarded, cracked black cauldron-like pot that her dad had found. “When the burgers were almost done

Peppermint Stick Ice Cream Directions Add finely crushed peppermint sticks or peppermint “pillow” candy to basic vanilla ice cream.

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taste | farm fresh pies

Chef Scott Rudolph is nice guy who just doesn’t smile for photos. It’s kind of a personal trademark, he says. So where do the smiles go? “Do you save them for your pies?” we asked. “Absolutely.”

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Photos by Thomas R. Cordova

Baker, baker bake me a pie

C

hef Scott Rudolph says there are two secrets behind a delicious slice of pie: producing a great crust and using good local ingredients. “I do a basic crust. I follow the three-two-one pie dough recipe: three parts flour, two parts butter and one part ice water. And, I throw in a pinch of salt. Break up the butter but leave it in small chunks because that will produce a flaky crust, and I love a flaky crust,” said Rudolph, chef and lecturer at The Collins College of Hospitality Management at Cal Poly Pomona. Rudolph is a believer in using local crops. “It’s all about sustainability. At The Restaurant At Kellogg Ranch, we are a strong supporter of the idea of farm to table.” Growing up in Etiwanda, one of Rudolph’s favorite summer memories was going in his family’s backyard groves and taking in all the oranges and lemons. “I love citrus, anything citrus,” he said. “That’s why I’m excited about the pie possibilities because Cal Poly has a bumper crop of fresh, delicious produce.” Following that passion for citrus, one of Rudolph’s favorite pies is what he calls the Pixie Mandarin Meringue. It’s a lot like a traditional lemon meringue, but he mixes the ripe Cal Poly mandarin juice with some corn starch to make a basic curd. Then an egg mixture is added to the crust and a meringue before baking. “People love pies because they’re so homey. It’s a comfort food at its best,” he said. “You can also play around with pies, too. They aren’t quite the science that cakes are as far as ingredient measurements go.” Another Rudolph creation is the traditional strawberry pie because Cal Poly fields are full of the sweet berries. His version comes with a twist, though. “The recipe calls for using some water, but I substitute a little bit of our own Horsetail Vineyard white zinfandel from the university. It gives it just a little sour interest that tastes good.” — Suzanne Sproul

Cal Poly pies Treats from The Restaurant at Kellogg Ranch and chef Scott Rudolph of Cal Poly Pomona’s Collins College of Hospitality Management:

Strawberry Pie Ingredients 2 quarts fresh strawberries, stems removed 1 cup granulated sugar 1 cup Horsehill Vineyard white zinfandel 3 tablespoons cornstarch 1 ounce powdered gelatin 1 each flaky pie crust, prebaked 1 cup whipped cream

Directions Puree and strain half the strawberries, place in sauce pot. Add sugar and bring mixture to a boil. Combine cornstarch and wine, whisk into strawberry mixture. Sprinkle gelatin mixture over strawberry mixture and let rest 1 minute. Stir to incorporate gelatin, let mixture cool to room temperature. Arrange the other half of the strawberries, point side up, in pie crust. Pour liquid over strawberries and chill well. Slice and serve with whipped cream. The recipe for Pixie Mandarin Meringue Pie is on Page 25.

In competition to be the best DE L ICIOUS DE S SE RT ’ S F I RST I NGR E DI E N T: I M AGI NAT ION By SUZANNE SPROUL

W

HETHER it’s made by a professional chef or amateur baker, a good pie is a good pie. At the Los Angeles County Fair in Pomona, down-home competitions go way back to 1922. There were contests for jams, jellies, cookies, cakes and, of course, pies, according to Sharon Autry, the Fair’s community and public affairs coordinator. “I believe the competitions are very Americana and traditional fair fare (especially pertaining to pies). It’s great fun competing and taking home a blue ribbon,” Autry said.

Mention blue ribbons and Alberta Dunbar’s name has to be included. She has boxes full of them and closets full of those boxes. The San Diego woman has been entering county fair home arts competitions since the 1960s, and she’s a perennial winner. She cans. She makes liqueurs. And she bakes; pies are a specialty. In fact, she won her latest blue ribbon in April at the Great American Pie Contest in Celebration, Fla. Her Pecan Toffee Supreme Pie won top honors in the nut pie category. “I baked my first cake when I was 9 years old and I’m 82 now, so it’s been a long time,” said Dunbar, a regular contestant at the Los Angeles County Fair

who always does well. So what’s her secret to a great pie? “Imagination,” she said. “I really think baking should be fun, and it’s fun to experiment by using different ingredients.” Dunbar has used just about every ingredient in one form or the other, except mango. “I think I’m going to experiment with that,” she said. She relies on a basic recipe for her crust. The ingredients are Crisco shortening, milk, salt and flour. Her favorite pie to eat is a basic coconut custard concoction. “I love pie. It’s all-American. What’s a picnic without a pie?”

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Alberta Dunbar’s Pecan Toffee Supreme From The American Pie Council

Pie crust 11/ 3 cups all purpose flour ½ teaspoon salt ½ stick Crisco shortening 3 tablespoons cold water

Directions Preheat oven to 450 degrees. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea sized chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Shape into a flat round ball. Roll on lightly floured board and fit into a 9-inch deep dish pie. Turn into pie plate and crimp edges and pierce bottom of crust with a fork. Bake at 450 degrees until golden brown, about 8-10 minutes. Cool on rack and set aside.

Filling Ingredients 12 ounces cream cheese, softened ¼ cup heavy whipping cream 1½ teaspoons pecan extract 12 ounces white chocolate chips, melted and cooled ¾ cup ground toasted pecans ¾ cup toffee baking bits ¾ cup heavy whipping cream, whipped

Directions In a large mixing bowl, combine cream cheese and ¼ cup heavy whipping cream with an electric mixer at high speed until smooth. Beat in chocolate and extract. Using a wooden spoon, fold in pecans and toffee bits. Gently fold in whipped cream. Turn into pie crust and smooth top of pie. Chill pie until set, about 45 minutes to an hour.

Flaky Pie Dough

Pixie Mandarin Meringue Pie

Yields 2 double crust pies

Ingredients

Ingredients

1¼ cups pixie mandarin juice 1½ cups sugar ½ cup cornstarch ½ teaspoon kosher salt 6 egg yolks, beaten ¼ pound butter 1 tablespoon pixie mandarin zest 1 flaky pie crust, prebaked 6 egg whites ½ teaspoon cream of tartar 3 tablespoons powdered sugar

1 pound butter 1½ pounds pastry flour ½ ounce salt 8 ounces ice-cold water

Directions Mix all together (the larger the butter pieces, the flakier the crust). Divide into four equal portions. Flatten into disc shapes, wrap in plastic, refrigerate.

Directions In a sauce pan, whisk together juice, sugar, cornstarch and salt. On medium heat, bring mixture to a boil, stirring constantly. Remove sauce pot from heat and, whisking constantly, gradually add egg yolks. Stirring constantly, add butter and zest until smooth. Pour mixture into prebaked pie shell. Place egg whites and cream of tartar in mixer bowl. Using the whisk attachment, beat egg whites to soft peaks. Slowly add sugar and continue whisking until stiff peaks form. Place meringue over warm filling mixture. Bake in a 375 degree oven for 10 minutes or until meringue is browned. Let pie cool completely before slicing.

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Topping Ingredients 1½ cups heavy whipping cream 1/ 3 cup sifted powdered sugar 1 teaspoon pecan extract Large rosette tip Pastry bag ¼ cup ground toasted pecans ¼ cup toffee baking bits Toasted pecan bits, dipped in chocolate, optional

Directions In a medium mixing bowl, combine the first three ingredients and beat with an electric mixer until stiff. Reserve a third of the mixture for piping border around edge of pie. Spread remaining mixture over top of pie. Pipe a border around pie with large rosettes on the outer edge. Combine nuts and toffee bits in a small bowl. Sprinkle them evenly over center of pie. Chill until ready to serve. Dip whole pecans in melted chocolate.

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text here | text

trends | fresh produce

Growing partnerships Co-ops bring farmers, consumers together By Luanne J. Hunt

I

Lizzy Koltai picks Swiss chard while working at Amy’s Farm in Ontario. Photos by Thomas R. Cordova

n today’s fast-food, cereal-in-a-bar world, many consumers seem to be craving simple, good nutrition. If your own garden isn’t sufficient to meet your family’s needs, it might be time to embrace local programs that provide fresh, organic food straight from the farm. Through Community Supported Agriculture (CSA) co-ops at Inland Empire farms, growers and consumers combine their resources to ensure a farm’s success and longevity. This is accomplished by members making a tax-deductible donation — $25 per week or more, depending upon what a person can afford — to support the farm by helping to pay for seeds, tools, labor and other expenses. In exchange, the farm provides fresh, seasonal produce to its members, year-round. “We have really carved out a niche for people who don’t want to go to a farmers market or a regular grocery store for their produce,” said Randy Bekendam, general manager of Amy’s Farm in Ontario.

Swiss chard at Amy’s Farm

“Granted, you do have to take what we give you in the baskets, but our customers seem to enjoy being surprised. It’s definitely highly nutritious and adventurous eating.” Amy’s Farm, which opened last spring, is a nonprofit organization that offers everything from organic varieties of cucumbers, lettuce and tomatoes to corn, eggplant, peppers and potatoes. A typical summer basket from Amy’s includes three varieties of beans (French

filet, long and yellow wax), bell peppers, candy-striped beets, cucumbers, eggplant, heirloom radishes and tomatoes, herbs, hot peppers, melons, rainbow carrots and summer squash. Members can pick up their baskets from 6 to 8 p.m. every Wednesday at the Claremont Packing House, 532 W. First St., Claremont. On Thursdays, baskets can be picked up from 8 a.m. to 4:30 p.m. at 7698 Eucalyptus Ave., Ontario. “All the produce is picked one to two days before we give it out,” Bekendam said. “Since it’s super-fresh, it will last in the refrigerator for a full two weeks, which is far longer than when you get it at the grocery store.” Bekendam said Amy’s Farm also provides educational materials in the way of brochures and how-to sheets that explain the procedures for taking care of and extending the life of produce. “We enjoy interacting with our customers and teaching them about the

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| inlandlivingmagazine.com | july 2010

benefits of eating fresh produce they may not even be aware of,” Bekendam said. Along with Amy’s Farm, other CSA co-ops in the Inland Empire include Sage Mountain Farm in Hemet, De Luz Farms in Temecula and Moonstruck Farms in Phelan. Among the produce offered at Sage Mountain Farms are apples, artichokes, beets, broccoli, cabbage, cantaloupes, carrots, cauliflower and figs. Del Luz Farms specializes in avocado, citrus and various subtropical fruits. Moonstruck Farms grows apples, beets, carrots, cherries, greens, nectarines, peppers, squash and tomatillos, along with numerous other fruits and vegetables. The concept for CSA co-ops began in Japan in the 1960s when farms began closing. Determined to help them stay afloat, community members began purchasing the harvest in advance so that farmers would always have enough upfront cash to pay their costs. This allowed farmers to focus on growing the best crops possible, and consumers were always assured plenty of fresh fruits and vegetables. Co-ops began cropping up in the United States in the 1980s. According to Local Harvest, an organization that provides information and resources for CSAs, so many families have joined that there often is a shortage of farms to meet the demand. However, participation is increasing. Since 2008, nearly 900 CSA programs have signed up with Local Harvest. The company’s website, www.localharvest.org, lists more than 2,500 co-ops nationwide. While CSAs have myriad benefits, the downside can be that certain varieties of produce may be limited or unavailable depending upon season and climate. Additionally, some farms only grow row crops, such as tomatoes, squash and greens. Others grow only tree crops, such as avocados, peaches and oranges. For a greater variety, Local Harvest suggests looking for CSA programs that involve two or more farms.

Picking nature at its best By LUANNE J. HUNT

P

ICKING the ideal piece of summer produce can be a challenge. While many fruits and vegetables look great on the outside, what’s inside may not be so appetizing. To avoid a possible distasteful experience, there are some guidelines about purchasing fresh foods. Many local farmers markets and boutique grocers go the extra mile to ensure customers get the best quality produce year-round. Some popular and trusted places to purchase produce locally include The Farm Store in Pomona, Henry’s Market in Chino and Etiwanda, Ontario Marketplace at the Ontario Convention Center, Sprouts in Claremont, and farmers markets in Chino, Claremont and Upland. All of them carry a variety of the

‘We have high standards for our produce. If we wouldn’t buy it, then we won’t stock it.’ summer’s best fruits and vegetables, including cantaloupe, corn, eggplant, honeydew melon, nectarines, peppers, plums, prunes, tomatoes, watermelon and zucchini. At Henry’s Market, produce must pass a stringent quality control test at the warehouse before it is sent to the stories, says Barret Loflin, the assistant produce manager at Henry’s in Etiwanda. Many other retailers have a similar policy. “We have high standards for our produce,� Loflin said. “If we wouldn’t buy it, then we won’t stock it.�

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Most of the seasonal produce that Henry’s carries is grown locally. Once an item is out of season, it is then shipped in from places such as Chile and Mexico which have different growing seasons than the Inland Empire. Those items still must pass inspection, Loflin says. The Farm Store in Pomona also goes to great lengths to carry only high-grade fruits and vegetables. The store’s produce is grown at Cal Poly Pomona, and stored using state-of-the-art cooling equipment to ensure freshness. Along with typical fruits and vegetables, the market prides itself on having specialized varieties for sale, says manager Dawn Taccone. This summer, the Farm Store will offer a bi-colored sweet corn, as well as yellow- and orange-fleshed watermelons. “We have items here you can’t get anywhere else in the area,� Taccone said. “And we have an abundant selection year round.� The Farm Store also allows customers to pick their own strawberries, pumpkins, peppers and other select items. For the u-pick hours, visit the store’s website, www.csupomona.edu/~farmstore/index.html. To sample a variety of organic seasonal produce from local farmers, visit the Ontario Marketplace at the Ontario Convention Center from 8 a.m. to 2 p.m. every Saturday. All of the produce must be certified “organic� by San Bernardino County’s agricultural department, says market manager David Jackson. “We’re very picky because we know how important it is for people

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Where to go Chino Farmers Market 13220 Central Ave., Chino; 951-500-4506 5 a.m. to 8:30 p.m., July 7 to Aug. 25 Claremont Farmers Market Indian Hill and Second Street, Claremont; 714-345-3087; 8 a.m. to 1 p.m. Sundays The Farm Store 4102 S. University Drive, Pomona; 909-869-4906; 10 a.m. to 6 p.m. daily Henry’s Market s 'RAND !VE #HINO 909-548-0440

7 a.m. to 10 p.m. daily s $AY #REEK "LVD Rancho Cucamonga; 909-803-5730 7 a.m. to 10 p.m. daily Ontario Marketplace 1947 Convention Center Way, Ontario; 909-472-3377 8 a.m. to 2 p.m. Saturdays 2nd Avenue Farmers Market Second Street, Upland; 909-949-4499 5-9 p.m. Thursdays Sprouts 7 &OOTHILL "LVD Claremont; 909-267-1049 7 a.m. to 10 p.m. daily

to buy quality fruits and vegetables,� Jackson said. “Whatever we have, you can be assured that it’s top-of-the-line.� Although each type of produce has its own guidelines for freshness, there are some specific things that signify whether a product is good or bad, Taccone advises. Watch out for bumps and bruises, and don’t buy an item that feels too soft, which usually indicates it is over-ripe. When it comes to choosing the ideal piece of produce, appearances can be deceiving. “In my years of working in this industry, I’ve learned that farm-grown products are often ugly,� Taccone said. “If you’re looking at a perfect piece of fruit, chances are it came from the city and probably doesn’t taste all that good.�

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better living | home

dive right into a new

By SUZANNE SPROUL

S

wimming pools are the latest backyard accessories to get makeovers. In fact, many Southland families this summer will be spending the hot days that gently become warm nights in remodeled versions. Pools have been outdoor staples for decades, but like any other home improvement they sometimes need updating and refreshing. Those updates come with a price, but like other home improvement projects, it all depends on whether you want to dive in or just get your feet wet. If the pool only needs new plastering and tiling, the cost could run between $8,000 to $10,000 and take a few weeks. A complete revitalization, though, including new coping or decking and plumbing, is more costly and time-consuming. So it’s worth considering how much you want to spend to own a little piece of paradise. Dan Gaudy has made a comfortable living as the owner of Blue Water Pools & Spas, Inc., and he enjoys regularly giving his pool a facelift. It has undergone three transformations in the past 30 years, each more expansive and exciting than the previous one. Today, his pool rivals most Dan Gaudy water parks and, of course, his grandchildren think spending time there is the next best thing to Disneyland. The pool at his Upland home has mirrored the times. It originally was almost a square box, with a slight L curve that took up a corner section of the yard. The spa was separated from the pool, which featured a curved slide and

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| inlandlivingmagazine.com | july 2010

small diving board. It was accented with red brick. Functional for the time, it had “bland” written all over it by 2010 standards. Several years ago, Gaudy built a “second” pool within the first one, adding large boulders, changing the sizing to resemble the ever-fun kidney shape, adding a separated rock-encircled spa and, basically, giving the whole thing a distinctive tropic vibe. There was even a small fountain spray in the pool for fun. “I like all the bells and whistles,” he said. “Of course, I want all the new things the industry offers. Every two or three years new features are introduced.” So the Gaudy family pool was transformed yet again.

For Dan Gaudy’s grandkids, an afternoon playing in the pool rivals spending time at Disneyand.

Photos by Frank Perez

It’s larger, the spa is built-up and more readily accessible than before, and it sports colorful new tiling. There are waterfalls, a grotto and a semi-circular boulder-and-concrete slide that elicits lots of smiles and glee from anyone who slides down it, no matter the age. To finish the overall look, the family is redoing its patio and has an expansive outdoor kitchen complete with outdoor fans, seating and a plasma television. These days, pool remodeling has a lot to do with basic home economics — invest in where you live. Along those lines, homeowners are doing more pool and spa remodels because they are choosing to stay in their own homes instead

of moving, says Rob Kresge, vice president of sales at So Cal Pool Guys in Claremont. Many owners are doing regular home improvements, which extend out into the yard. Or when an older home is purchased, the new owners may like the house but not the pool. They want something more modern. “Pools, just like anything else, get old after awhile,” Kresge said. “They can start showing wear and tear. Tiles chip. And more and more people are looking to make their present pools more energy efficient. Spending between $4,500 to $12,000 to remodel an existing pool is worth it, and you get a newer version.”

july 2010 | inlandlivingmagazine.com |

33

dining | antonino’s, haandi

Two worlds

I m m igr a n t f l avors h is dr e a m s w i t h t h e cu isi n e s of I ta ly a n d I n di a By BETTS GRIFFONE

F

inding the American Dream may be one thing for someone born in America, but it’s a different story for someone raised in a distant land — such as the Punjab region of India. And if your father was a farmer who expected you to follow him into the family business, finding your dream in Rancho Cucamonga

may seem impossible. But that’s just what Sartaj Singh has done, and he is living that dream at Antonino’s and Haandi Indian Cuisine. The journey, however, took a few detours. After getting his degree, Singh decided against farming and instead traveled to Italy, a country he had always loved. During a three-year stay in Naples, he worked at an Italian restaurant, picking up the language and Salmon, scallops, mussels, clams and calamari sautéed in olive oil come together with pasta in Antonino’s Linguini Pescatore.

Photos by Thomas R. Cordova

xx

| inlandlivingmagazine.com | month 09

Sartaj Singh, owner and chef at Antonino’s in Rancho Cucamonga

learning everything he could about Italian cooking. From there, he joined a college friend in Germany where he worked at another Italian restaurant, continuing to build his knowledge of Italian food. When his friend decided to go to America, Singh wasn’t that excited about the idea. But in 1990, after two years of glowing reports from his friend, he was lured to the States. It was hard at first. For six months, he worked two full-time jobs — 16 hours a day — one at a 7-Eleven and the other at a Circle K. Hard work was never a problem for Singh, but when an opening came at Portofino Italian restaurant in La Habra, he applied and landed the job. The cooking experience in Europe had paid off. After that, Singh owned a liquor store for a couple of years, and then he finally opened his first restaurant in a busy shopping center in Loma Linda. It was called Napoli, for the time he had spent in Naples. By 1997, Singh was ready for a move. He found a building on Foothill in Rancho Cucamonga and started major renovations on the first Antonino’s. After months of rebuilding, painting and redecorating, the doors opened in January 1998. When Antonino’s showed some success, Singh opened a second restaurant, Prima Vera, on Haven Avenue. It was a popular family restaurant, but it was hit hard when the Victoria Gardens retail, dining

and entertainment center opened in October 2004. By that time, Singh’s brother had emigrated to the States and the two of them decided to close Prima Vera, then reopen it as Haandi Indian Cuisine. His brother would handle both the day-to-day management and the cooking. “For those not familiar with Indian cuisine,” Singh says, “lunch is probably the best bet.”

Haandi Indian Cuisine in Rancho Cucamonga

july 2010 | inlandlivingmagazine.com |

35

‘For those not familiar with Indian cuisine, lunch is probably the best bet.’

Shah’s Platter at Haandi Indian Cuisine

Haandi has a weekday lunch buffet for $7.99, with most of the items from the menu so it’s a great opportunity for novices to try a little of everything. Indian cooking can be spicy for American tastebuds, but talking to the waiter about your heat tolerance can solve that issue. A couple of years ago, the owners of the

We Come To You!

grocery chain Fresh & Easy decided to open a store in the same shopping center as Antonino’s. That was a problem because it meant Singh’s building would have to be demolished to make room for the new store. A Mexican restaurant across the parking lot had closed, but moving there would mean a major investment in

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renovations — again — which was not a good prospect in a bad economy. After much thought and some sleepless nights, Singh decided to make the move. He gutted the building and started from scratch. The walls are now covered with a special plaster, giving them the feel of an old Italian villa. The color is warm rusty brown, and the tables and chairs are made of a rich dark wood. A tall bottle filled with olive oil and balsamic vinegar waits at the center of every table, all of them covered by white cloths, with napkins folded and ready. There is a full bar, and soft guitar music provides a comfortable ambiance — the right touch for an afternoon or evening of good food and conversation. The menu at Antonino’s doesn’t change much, mostly because people come back again and again for their favorite dishes. When a diner asks for an item that has been discontinued, Singh says the chef will still prepare it. The menu includes some familiar items that have the touch of true Italian cooking, mainly because they were brought from the kitchens where Singh learned his art. However, he has made some changes to accommodate American tastes. It seems we aren’t as fond of undercooked pasta as the Italians. Specials are available every day. So are new ideas that spring into Singh’s mind, and if they become popular they might just make it onto the regular menu. In the year or so that the new Antonino’s has been open, wine dinners have proved particularly popular — selling out every time. For $59, diners are treated to a sevencourse meal with a wine for each course.

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WITH A LITTLE

Chicken Tikka Masala

The flavors of the world come alive right here in the Inland Empire. Chicken Tikka Masala is available at Haandi Indian Cuisine.

Chicken Tikka Masala Ingredients For step one 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 2 teaspoons ground coriander half teaspoon ground cinnamon half teaspoon ground red chili, or to taste half teaspoon freshly ground black pepper 2 tablespoons minced fresh ginger 3 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-sized pieces For step two water 1 bell pepper, finely chopped 2 white onions, medium size and finely chopped 4 cloves garlic 1 green chili 1 tablespoon dry fenugreek leaves (optional) 1 can tomato sauce (8 ounces) For step three 1 tablespoon butter 2 teaspoons ground coriander

There also is a good sized banquet room for special parties or meetings. Singh seems to be happy with his small dining empire, and the happiness he brings his customers just makes his American dream that much better.

2 teaspoons ground cumin half teaspoon green cardamom 2 teaspoons paprika pinch ground nutmeg (optional) salt to taste 1 cup heavy cream ¼ cup chopped fresh cilantro

Directions In a large bowl, combine the ingredients from step one for marinade. Stir in chicken, cover and refrigerate for 1 hour. Place ingredients from step two in a pot and add enough water to cover. Bring to a boil and cook until everything is soft. Set aside to cool. Preheat oven to 400 degrees. Lightly oil a baking sheet, spread the chicken over the sheet and discard marinade. Cook the marinated chicken in the oven for about 10 minutes. While the chicken is cooking, blend the step two ingredients into a paste. Melt butter in a large heavy skillet over medium heat. Sauté garlic for 1 minute and add all of the spices from step three, stir well. Add the paste made above and simmer on low heat until the sauce thickens. Add cream and chicken, then simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve hot.

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Antonino’s 8045 Vineyard Ave., Rancho Cucamonga; 909-941-0047, www.antoninosrestaurant.net Haandi Indian Cuisine 7890 Haven Ave., Suite 15-16, Rancho Cucamonga; 909-581-1951, http://haandiindiancuisine.com

july 2010 | inlandlivingmagazine.com |

37

taste | inka trails

Patty Rodriguez, owner of Inka Trails restaurant in Claremont

Photos by Thomas R. Cordova

Taste C of Peru

By BETTS GRIFFONE

Inka Trails owner follows a lifelong dream

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| inlandlivingmagazine.com | july 2010

laremont is a long way from Peru, but Patty Rodriguez has worked hard to keep the culture and cuisine of her native country alive at Inka Trails — a lovely little restaurant with Peruvian art and artifacts decorating the deep red walls. It’s a warm and inviting setting. When Rodriguez left South America with her family 25 years ago, she already had been exposed to the food industry. Her parents and grandparents had both owned restaurants, so it wasn’t surprising when they encouraged her to do the same.

But that wasn’t to happen for years. After attending ESL classes and getting her high school equivalent degree, she went to nursing school. She was working in a hospital when, a little over 10 years ago, her family finally convinced her to follow her heart. So it was, with two small children and still working full time at the hospital, she opened Inka Trails. “It was unbelievably difficult at first,” she said. At the time, she was working a night shift at the hospital and putting in another full day at the restaurant. Sleep wasn’t a big part of the picture. Rodriguez finally decided she had to give up the hospital job if she was going to make a go of the restaurant.

But she didn’t give up on nursing entirely. She belongs to PAMS, a Peruvian American Medical Society, and every year she goes on a medical mission with them. This year it was Haiti — one of the most emotionally draining missions she has ever done. Although she devotes much of her time to promoting Peruvian culture and staying involved with the Claremont business community, she also gives 110 percent to the restaurant. She believes, however, she couldn’t do any of it without her husband and family. Her kids, now 15 and almost 17, have helped at the restaurant for years. Rodriguez never has been a mother who goes off to work and leaves the kids. She took them with her, and when they were old enough she let them start helping. It has become a family tradition, and it’s important to keep everyone close. At first, it was difficult introducing Peruvian food to the public. Probably 90 percent of her guests were from Peru, and they only seemed to come on the weekends. That wasn’t going to work, so she started publicizing her little restaurant. If she could get people to come in, she could teach them about the food. Little by little, she found success. Now, Peruvian customers represent about 10 percent of the clientele. For the first two or three years, Rodriguez’ father was the chef, teaching her all the family recipes. Now she has a chef and three cooks in the kitchen producing what is considered to be the most diverse of the Latin American cuisines. Diverse because there are many cultures represented in its dishes. Seafood plays a big part in the cuisine, probably because of the country’s coastal location. In fact, ceviche — often thought to be Mexican — actually has its roots in Peru. And while some would think the potato had its origins in Europe, it was cultivated first in Peru. Potatoes are the basis of much of the cuisine. According to Rodriguez, there may be as many as a thousand varieties of potatoes found in Peru and

New to Peruvian food? One classic to try is Lomo Saltado, above, which is lean sirloin sauteed with onions, tomatoes and French fries. Americans might find it odd that this dish with potatoes is served with rice, but the combination works.

Also on the menu, the Ceviche de Pescado combines fresh sole marinated in lime juice with sweet potato, potatoes and Peruvian corn nuts.

Ceviche Serves 4

Ingredients 1½ pounds of sole ½ small red onion, halved and slivered ¾ cup lime juice ½ teaspoon garlic ½ teaspoon salt 1 rocoto (Peruvian chile) seeded and thinly sliced 1 tablespoon aji amarillo (Peruvian chile) ½ cup cilantro leaves, chopped

at least 300 are used in Peruvian cooking — each recipe calling for a specific type. “Potatoes were the gift of the Incas to the world,” she likes to say. The diverse menu offers many entree choices of meat, chicken and, of course,

Directions In a large bowl, combine fish, salt, garlic, rocoto and aji amarillo. Add lime juice, red onions and cilantro. Serve with sweet potatoes, yucca (boiled and peeled) and cancha (Peruvian corn nuts) Note: Peruvian chile and corn nuts are available at many Latin food markets, in the section with Central and South American items.

seafood, but there are also a few vegetarian items and a section called Peruanisimo — traditional recipes of the Peruvian culture. Inka Trails 1077 W. Foothill Blvd., Claremont; 909-626-4426, www.inkatrailsrestaurant.com

july 2010 | inlandlivingmagazine.com |

39

taste | wines

Gr e as a a

R

ecognized as Southern California’s premier wine-growing region, sunny Temecula Valley is home to more than 30 wineries that produce hundreds of affordable award-winning vintages. An afternoon drive will reward visitors with several varietals worthy of attention including Gewürztraminer, Riesling, Semillon, Syrah and Viognier. Vintners welcome guests daily for tasting, tours, events and weekend get-aways. And Temecula’s reputation for crafting palate-pleasing wines continues to rise as dedicated producers persist in earning major awards for winemaking excellence at competitions throughout the country. This coastal-influenced winegrowing region is naturally blessed: well-drained, decomposed granite soils and topography; dry, moderately warm daytime temperatures, and cooler evenings thanks to the influence of the Pacific, which is only 20 or so miles to the west. Here’s a cluster of summer selections ready to pour for family and friends. Prices are suggested retail per 750ml bottle.

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By Gino L. Filippi

2009 Chardonnay, $17.95 Baily Winery, www.bailywinery.com

Elegant and well balanced, it’s a perfect combination of Chardonnay tropical fruit and oak flavors. Gold Medal and Chairman’s Award winner in the 2010 Riverside International Wine Competition. 2007 Zinfandel, $36 Leonesse Cellars www.leonessecellars.com

It’s crafted from the best selection of vineyard blocks. Elegant and approachable, this flavorful red offers wonderful aromas and flavors of cherry, blackberry, black pepper and clove framed by soft, polished tannins and a long, lingering finish.

2009 Lorimar Duetto, $18 Lorimar Winery www.lorimarwinery.com

This selection is a delicious white blend of Chenin Blanc and Viognier from Temecula vineyards. Aromas of ruby grapefruit, pear, lychee and melon, with a delicate touch of spicy, white florals. 2009 GewĂźrztraminer, $14

South Coast Winery www.wineresort.com/winery

A new release of unparalleled character, this is often regarded as one of the most distinctive and flavorful white varietals in the wine community. Winemaker Jon McPherson’s 2009 vintage is lightly sweet, with a solid acidity and exotic floral scents of rose and lychee fruit. It may be difficult to pronounce (ga-VERTZ-trah-mee-ner), but is well worth the effort. It’s a gold medal winner. 2008 Carter Estate Riesling, $14 South Coast Winery

The character is pure and unmistakable Riesling. Candied, spicy hints of nutmeg, clove and apples with scented tropical fruit and lychee nut are finished off with balanced sweetness and acidity. This is a riper, fuller style of Riesling with lush character and can stand up to a variety of food pairings. Enjoy with pork schnitzel and braised cabbage with apples, ripe cheeses and fruit — or a spectacular Temecula sunset! Award winner. 2008 Kimberly Vineyards RosÊ of Syrah, $24 Tesoro Winery www.tesorowines.com

2007 Nebbiolo, $34 Thornton Winery www.thorntonwine.com

Enjoy abundant black fruit and spice characteristics on the nose with rich red fruit and mocha on the palate. Very rich, almost viscous flavors of anise, plum, berry and spice on the palate. A firm but fine tannin structure leads to scents of lilac and fresh leather. Long in the finish. Great with rack of lamb or grilled lamb chops.

Wilson Creek Winery Estate www.wilsoncreekwinery.com

Exudes aromas of fresh strawberries, cherries, apples and spice. The flavors include red plum, mandarin orange and melon. The perfect pink for summer barbecues. Award winner.

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Presenting with a stunning crystal cranberry color, this rosĂŠ brings melon and spiced apple to the nose and finishes with ripe fruit. Pairs well with fresh mixed greens alla caprese.

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If you go For events, news and information featuring Temecula Valley wineries, contact the Temecula Valley Winegrowers Association at 800-801-9463, www.temeculawines.org.

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41

dining out W H E R E TO E AT

E

XPLORE, EAT SOMEWHERE NEW! Our Inland Empire is home to many fine dining spots. We offer a few ideas for your next evening out. Not every restaurant is for every taste and experiences vary, so before you go, we suggest you also talk with friends, check out menus online and ask servers about house specialities. We also solicit your help in correcting errors and invite feedback on great experiences and instances when establishments fail to meet expectations. ABBREVIATIONS & PRICING RS, reservations suggested. (While some restaurants suggest reservations on cer tain nights, others request them only for par ties of five or more.) FB, full bar. $ mostly under $15, $$ mostly under $20, $$$ mostly under $50, $$$$ above $50

CLAREMONT BUCA DI BEPPO Adjacent to the DoubleTree Inn,

505 W. Foothill Blvd.; 909-399-3287, www.bucadibeppo.com U Family-style servings of Italian favorites. Lunch & dinner. $$ CASA DE SALSA 415 W. Foothill Blvd.; 909-445-1200, http://casadesalsarestaurant.com U Chicken mole, crab meat and spinach enchiladas are featured along with traditional tacos, chiles rellenos and tamales. FB $ HEROES & LEGENDS 131 Yale Ave.; 909-621-6712 U A colorful downtown Claremont spot with

organic food without MSG, tenderizers or hormones. Lunch & dinner daily. FB, $

wonderful sandwiches, ribs and appetizers as well as 46 beers on tap. Lunch & dinner daily. FB $ HIP KITTY JAZZ & FONDUE LOUNGE

502 W. First St.; 909-447-6700, www.hipkittyjazz.com U Located in the Packinghouse in Claremont Village West, the Hip Kitty fondue dinners on a prix fixe menu include salad, cheese and meat fondue, a desert and wine. Open Tu-Su. RS, FB, $$-$$$ INKA TRAILS 1077 W. Foothill Blvd.; 909-626-4426, www.inkatrailsrestaurant.com U Peruvian style cuisine with menu items including ceviche and empanadas. Lunch & dinner Tu-Su. $ THE PRESS RESTAURANT 129 Harvard Ave.; 909-625-4808, www.thepressrestaurant.com UÊA hip, eclectic place where late diners may linger to enjoy live music. Lunch & dinner Tu-Sa; Su dinner only; M bar only 8 p.m. to midnight. FB $$ TUTTI MANGIA ITALIAN GRILL 102 Harvard Ave; 909-625-4669, www.tuttimangia.com UÊThis downtown Claremont trattoria features cuisine focused on grilled meats, fresh seafood and enticing desserts. Lunch M-F, dinner daily. $$$ WALTERS RESTAURANT 310 Yale Ave.; 909-624-4914 www.waltersrestaurant.biz UÊFusion/ Afghan cuisine includes kabobs, curries, spicy pastas and pizzas. Breakfast, lunch & dinner daily. $$

DIAMOND BAR EAST 180 23525 Palimino Drive; 909-396-0180,

www.east180.com UÊContemporary and exotic mostly Cantonese menu puts emphasis on healthy,

MONTCLAIR CAFE MONTCLAIR 10220 Central Ave.;

909-445-1285, www.cafemontclair.com UÊThick pork chops with hearty sauces, Italian- and French-inspired dishes; prime rib Friday and Saturday. Breakfast, lunch & dinner, T-Su. RS, $$

ONTARIO BENIHANA 3760 E. Inland Empire Blvd.; 909-483-0937, www.benihana.com U Dinner and a show, with chefs grilling chicken, seafood, steak and vegetables in front of your table. Also sushi bar and specialty drinks. Lunch & dinner daily. RS, FB, $$$ DAVE & BUSTER’S 4821 Mills Circle; 909-987-1557; www.daveandbusters.com U Burgers, sandwiches, chicken, pasta, seafood and steaks, plus electronic games and billiards. Lunch & dinner daily. FB, $ MARKET BROILER 4553 E. Mills Circle; 909-581-0866 www.marketbroiler.com UÊWide varieties of fresh fish, chicken, steak, pasta, wood-fired oven pizza and more. Lunch & dinner M-Sa; dinner only Su. FB, $ NEW YORK GRILL 950 Ontario Mills Drive; 909-987-1928, http://newyorkgrill.com UÊChicken, duck, salmon, Australian lobster tail, lamb, ribs and quality steaks. Lunch M-F, dinner M-Sa. RS, FB, $$$ PANDA INN 3223 Centre Lake Drive, 909-390-2888, www.pandainn.com UÊMandarin-

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Enjoy a Tuscan-Style Experience this Summer. Banquets available up to 150 guests.

Inka Trails serves culinary Peruvian cuisine, which is famous around the world for its bounty of Pacific seafood. The confluence of native Inkan, Japanese and even Chinese influence makes for a remarkable and delicious unity. HAPPY HOUR 5-7 pm DAILY LUNCH 11:30 am-1:30 pm ~ Appetizer, Entree & Dessert $12

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42

| inlandlivingmagazine.com | july 2010

1077 W. Foothill Boulevard Claremont, CA 91711 Tel: 909.626.4426 www.inkatrailsrestaurant.com

and Szechwan-inspired entrees, soups, salads, seven varieties of noodles and rice. Lunch & dinner daily; Sunday brunch buffet. FB, $ ROSA’S 425 N. Vineyard Ave., 909-937-1220, www.rosasitalian.com UÊFine Italian cuisine served in intimate surroundings. Piano player Thursday through Saturday. Lunch M-F, dinner M-Sa. RS, FB, $$$ TOKYO TOKYO 990 Ontario Mills Drive, Suite H, 909-987-7999, www.tokyotokyosushi.com UÊJapanese cuisine, seafood and a full-service sushi bar. Dining areas include traditional Tatami rooms and a tropical garden setting. Lunch Tu-F, dinner Tu-Su. RS, $$

POMONA 2ND STREET BISTRO 171 W. 2nd St.;

909-622-6619, www.pomonabistro.com UÊWith Italian and French fare, provincial bistro style flavors the menu at this reasonably priced dining spot. Lunch, M-F; dinner, Tu-Sa. $

ALADDIN JR. RESTAURANT & CAFE II

296 W. Second St., 909-623-4333, www.aladdinjrrestaurant.com UÊBright colorful dining at Aladdin Jr. II includes babaghanouj (a dish of roasted eggplant with sesame seed oil), hummus, stuffed grape leaves, falafel and shish kabobs. Lunch & dinner, M-Sa, from 11 a.m. $ MCKINLEY’S GRILLE Sheraton Suites Fairplex, 601 W. McKinley Ave.; 909-868-5915 www.starwoodhotels.com UÊTraditional breakfast fare, plus pasta, steak, seafood and more. Breakfast, lunch & dinner daily. FB, $$$ SAKURA ICHI 101 W. Mission Blvd.; 909-865-2059 http://sakuraichi.com UÊDinner combos come with salad, miso soup, steamed rice and dessert. Beers, wine and cocktails are served. Lunch Tu-F, dinner T-Su. FB, $$$

ISLAMORADA FISH COMPANY Bass Pro Shop at Victoria Gardens, 7777 Victoria Gardens Lane; 909-922-5400, www.fishcompany.com UÊDiscovered here: blackened tilapia topped with grilled shrimp, broiled catfish, mahi mahi and yellowfin tuna. FB, $$ JOE’S CRAB SHACK 12327 Foothill Blvd.; 909-463-6599, www.joescrabshack.com UÊShrimp – popcorn, crispy, jalapeno, platters and pasta – and an assortment beach fun as well as seafood, steaks and sandwiches. FB, $$ LUCILLE’S SMOKEHOUSE BARBECUE 12624 N. Mainstreet in Victoria Gardens; 909-463-7427 www.lucillesbbq.com UÊLucille’s serves up slowcooked ribs, pulled pork and ’cue of all kinds as well as Cajun delights with draft beers. FB $$ MAGIC LAMP INN 8189 Foothill Blvd.; 909-981-8659, www.themagiclampinn.com UÊThe menu at this Route 66 landmark includes prime rib, rack of lamb, salmon fillet and chateaubriand. Lunch Tu-F, dinner Tu-Su. FB, $$$ OMAHA JACK’S GRILLHOUSE & BREWERY

11837 Foothill Blvd.; 909-477-4377, www.omahajacks.com UÊHearty pasta, seafood, steaks, burgers, barbecue and other American fare and award-winning beer brewed on the spot. RS, FB, $$

RICHIE’S REAL AMERICAN DINER Victoria

Gardens, 8039 Monet Ave.; 909-899-8101, www.richiesdiner.com UÊAll-American egg dishes and pancakes plus burgers, chicken, steaks and desserts. $

AFGHAN PALACE 8685 Baseline Road;

FLEMING’S PRIME STEAKHOUSE & WINE BAR

Victoria Gardens, 7905 Monet Ave., 909-463-0416, www.flemingssteakhouse.com UÊUpscale steakhouse serving prime beef cuts including filet mignon, New York strip and prime rib. Salmon, scallops, crab legs and lobster also featured. Dinner nightly. RS, FB, $$$$

GALLI’S RESTAURANT & PIANO BAR

6620 Carnelian St.; 909-941-1100, www.gallis.net UÊCasual dining with pasta, sandwiches and specialty pizzas for two among the most popular selections. Live entertainment; lunch and dinner daily. RS, FB, $ GREEN MANGO THAI BISTRO 11226 Fourth St.; 909-987-8885, www.greenmangothaibistro.com UÊAuthentic Thai selections without Chinese influences. Beer and wine are served. $ HAANDI INDIAN CUISINE 7890 Haven Ave.; 909-581-1951, www.haandiindiancuisine.com UÊNorthern Indian cuisine with some adjustments for American tastes, cooked in a tandoor clay oven. Lunch & dinner daily. FB, $$

UPLAND CAFE ALLEGRO 186 N. Second Ave.; 909-949-0805 UÊRustic Italian dining in downtown Upland, with wonderful breads and a range of classic ishes. Lunch and dinner M-Sa; Su 4-9 p.m. $$ CHRISTOPHE'S 296 N. Second Ave.; 909-256-4327 UÊCalifornia/French cuisine includes elegant salads, pasta, duck, scallops, beef and more. Lunch and dinner, T-Su. RS, FB, $$ JD ALLISON'S BAR & GRILL 291 N. Second Ave.; 909-982-4469, http://jdallisonsbarandgrill.com UÊWest Coast style bar food mingles local beers, with Californian and Mexican fare. FB, $ KISHI JAPANESE RESTAURANT & SUSHI BAR

320 W. Foothill Blvd.; 909-981-1770, kishirestaurant.com UÊDiners will find ahi steak, ginger pork and Sukiyaki beef on the menu. RR, $$ SPAGGI’S 1651 W. Foothill Blvd., H-1; 909-579-0497, www.spaggis.com UÊItalian classics as well as distinctive dishes including a South African sea bass served with scalloped potatoes, snap peas and roasted corn. Lunch M-F; dinner daily. FB $$-$$$

1645 North Mountain Avenue Upland 909.949.6363

RANCHO CUCAMONGA 909-466-3723, www.afghanpalacecuisine.com UÊTraditional Afghan cuisine, including seven kabob varieties and pita bread sandwiches. Lunch & dinner daily. $ ANTONINO’S 8045 Vineyard Ave.; 909-941-0047 www.antoninosrestaurant.net UÊNorthern and Southern Italian cuisine served in a dining room with Romanesque paintings and comfy seating. Lunch & dinner daily. RS, FB, $ BJ’S RESTAURANT & BREWHOUSE 11520 Fourth St.; 909-581-6750 www.bjsrestaurants.com UÊDeepdish pizzas, salads, sandwiches, pastas, steaks, baby back ribs and more. Lunch and dinner daily. RS, FB, $

SALCITAS MEXICAN GRILL 10540 Baseline Road, Suite A, Alta Loma, 909-948-1158 U Freshly made tortillas and traditional Mexican fare make this spot a local favorite. Lunch & dinner daily. $ SYCAMORE INN 8318 Foothill Blvd.; 909-982-1104 www.thesycamoreinn.com UÊHospitality has long been the hallmark of the Sycamore Inn, which dates to the mid-1800s. Dinner nightly. RS, FB, $$$$

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43

better living | senior living

Taking the

long view Diet, regular checkups may aid in good vision health By CARLA SANDERS

T

here seems to be no way around it: As we age, so do our eyes. Seniors are prone to a variety of eye ills but the most prevalent are the big three: cataracts, glaucoma and macular degeneration. Most seniors are “fairly accepting” of a diagnosis of cataracts, says Dr. Don Spaulding, an Upland optometrist whose clientele is composed of about 30 to 40 percent seniors. “They know people who have had the surgery and they’ve done well. Glaucoma is harder to accept.” Unlike cataracts, which can be corrected through outpatient surgery, glaucoma can cause irreparable vision loss if not caught in time. Glaucoma can develop in one or both eyes and at first, there are no symptoms. Vision stays normal, and there is no pain, according to information from the National Eye Institute in Washington, D.C. As the disease progresses, a person with glaucoma may notice failing peripheral vision. As glaucoma remains untreated, people may miss objects to the side and out of the corner of their eye.

44

| inlandlivingmagazine.com | july 2010

Meet Anne Davenport.

It was the beauty of a tree-lined campus in the heart of the village that first attracted her to Claremont Manor retirement community. Here, ten years ago, she enrolled in her first watercolor class. Today, Anne is still painting away in the cottage home she shares with her husband,Glenn. And enjoying the many friends they’ve both made along the way.

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Without treatment, people with glaucoma will slowly lose their peripheral vision and, over time, straight-ahead vision may decrease until no vision remains. The critical key here is regular checkups, according to Spaulding, who has practiced optometry for 31 years. Glaucoma can be treated with medicine and surgery if necessary. As for macular degeneration, “no one is happy to get that diagnosis,� he says. That is because there is no cure for this genetic disease that causes a blurry spot in the center of the eye, resulting in extremely decreased vision. Both eyes usually are affected at the same time. Since there is a genetic link, Spaulding says it means an increased risk factor of 3 to 8 percent for the offspring of parents with the condition. If it does run in families, yearly eye exams are recommended. According to statistics from the National Eye Institute, of adults age 40 or older in the United States, more than 2 million have glaucoma and more than 1.75 million have age-related macular degeneration. These numbers are expected rise in the coming years. Two of the best ways to maintain good eye health are through protection and healthy eating. The less exposure to ultraviolet light the better, says Spaulding, noting that sunglasses that

protect against UVA and UVB rays should be worn starting at an early age. On the nutrition front, eating the right foods may have beneficial longterm effects, according to the American Academy of Optometry. Among the stars of an eye-healthy diet are antioxidants which, research suggests, can help reduce the risk of cataracts and macular degeneration. Specific antioxidants can have additional benefits, including vitamin A to help protect against blindness, and vitamin C, which may play a role in preventing or alleviating glaucoma, reports allaboutvision.com, a link from the American Academy of Optometry’s website. In general, you should eat plenty of green, leafy vegetables, two servings of fish per week, some nuts and some yellow or orange fruits and vegetables. And what about the popular Lasik surgery? Spaulding points out that while it will correct vision problems, it will not prevent “any of these other troubles.� And, he notes, frequently when cataracts are removed, some vision problems are helped so much that glasses no longer are necessary. But there is hope for medical breakthroughs, especially with macular degeneration. Spaulding says a lot of research is being done on this “final frontier.�

SENIOR VISION, COMMON PROBLEMS Cataract This is a cloudy area in the lens of the eye that blocks the passage of light to the retina, which is the nerve layer at the back of the eye. Surgery can correct this. There is no proven way to prevent cataracts, but to possibly help slow their growth, consider these ideas from health experts: Do not smoke. Wear a hat or sunglasses in the sun. Avoid sunlamps and tanning booths. Eat healthy foods. Limit alcoho consumption. Keep diabetes under control. Glaucoma This is caused when fluid inside the

eyeball fails to drain properly, resulting in a buildup of pressure in the eyeball. This then damages the optic nerve and causes irreparable vision loss. Regular eye checkups can help identify this condition when it is treatable. Macular Degeneration The “macula� is that part of the eye that enables you to see fine details in the center of your vision. When the macula breaks down, it causes a blind or “fuzzy� spot in the center of your eyesight. This condition usually affects both eyes simultaneously. There is no cure.

COPING WITH FAILING EYESIGHT After seeing a vision specialist, here are some strategies to help deal with changes in eyesight: UÊ1«ÊÌ iÊÜ>ÌÌ>}iÊ Ê > «ÃÊ> `Ê ÛiÀ i>`Ê } ÌÃ°Ê > iÊÌ iÊ À ÊLÀ } ÌÊi Õ} ÊÌ ÊÃiiÊÜ Ì ÕÌÊÃÌÀ> }Ê ÀÊÃµÕ Ì }° UÊ i>ÛiÊ>Ê } ÌÊ Ê Ê> ÊÌ iÊÀ ÃÊÞ ÕÊÕÃiÊÌ À Õ} ÊÌ iÊ day so you don’t have to enter a room and wait for your iÞiÃÊÌ Ê>` ÕÃÌ° UÊ ÃÌ> Ê } ÌÊ } ÌÃÊÌ >ÌÊ Õ >ÌiÊ > Ü>ÞÃÊ> `Ê«>Ì ÃÊ Ì ÊÌ iÊL>Ì À Ê> `Ê ÌV i ° UÊ >ÀÀÞÊ>Êà > Êv >à } ÌÊ ÊÞ ÕÀÊ«ÕÀÃiÊ ÀÊ« V iÌÊÜ i Ê } }Ê ÕÌÊÌ Ê` iÀ°Ê1ÃiÊ ÌÊÌ Ê i «ÊÃiiÊÌ iÊ i ÕÊ Ê ` ÊÀiÃÌ>ÕÀ> Ìð UÊ iÌÊ>Ê >À}iÀÊÃVÀii ÊÌi iÛ Ã ÊÃiÌ° UÊ ii«Ê >} vÞ }Ê} >ÃÃiÃÊ > `ÞÊv ÀÊÀi>` }]ÊÀiV «iÃÊ > `Ê Ì iÀÊ iViÃÃ Ì ið UÊ iV Ê ÕÌÊL ÃÊvÀ ÊÌ iÊ >À}i «À ÌÊÃiVÌ ÃÊ>Û> >L iÊ >ÌÊ ÃÌÊ LÀ>À iÃ°Ê UÊ ÕÞÊÕÌi à ÃÊ ÊLÀ } ÌÊV ÀÃÊ> `ÊÃ> ÌÊ> `Ê«i««iÀÊà > iÀÃÊ ÊÌÜ Ê` ÃÌ VÌÊà >«iÃÊÌ Ê>Û `ÊV vÕà ° UÊ*> ÌÊÌ iÊv >ÌÊÌÀi>`ÃÊ vÊÃÌi«ÃÊ> `ÊÌ i ÀÊÀ ÃiÀÃÊ` vviÀi ÌÊV ÀÃÊ Ì Ê i «Ê` vviÀi Ì >ÌiÊLiÌÜii ÊÌ i ° UÊ ÃÌÊv> ÞÊ i LiÀÃÊÌ Ê i «ÊÜ Ì ÊL «>Þ }Ê> `Ê> ÞÊ Ã >ÀÊÌ>à ÃÊÜ iÀiÊv iÊ«À ÌÊ ÃÊ Û Ûi`°

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47

better living | weddings

Big weddinG, big ch a llenges By AMY BENTLEY

W

eddings should be wonderful and often are, but the recent nuptials of Anastasia Montelongo and Marcus De Leon narrowly avoided a disaster. Montelongo, 22, planned her big day for 17 months, and with her mother, Ana Montelongo, they visited at least 100 places from Sacramento to San Diego seeking the right venue. They found it near Carpinteria at Wiggy Ranch, which offers natural woodlands, stunning scenery and plenty of open space for the 170 guests.

Ana Montelongo and Anastasia De Leon; at right, everything is in place for the reception. Photos courtesy of Dana Grant, www.danagrantphotography.com

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| inlandlivingmagazine.com | july 2010

But Wiggy has no facilities, presenting a problem for Inland Empire wedding planner Viviana Salvia, who has been organizing social and corporate events since 1996, and launched her own business, Bella Notte Events, in 2003. “The only thing they had there was power and water,” she said. “We had to build everything.” Another challenge for Salvia was to make the bride’s and her mother’s vision of a stylish wedding come true. “They were a very determined family,” Salvia said. “They wanted a beautiful vintage-type wedding.” Anastasia was devoting much of her spare time to planning for her wedding and the décor. She spent most Saturday mornings scouring yard and estate sales where she bought beat-up antique furnishings such as chairs, love seats, lounges and old steamer trunks. The plan was to fix them up for use as cocktail tables and seating in different spots for the wedding. Ana, meantime, with help from six of her children, sewed three-layered tablecloths for up to 30 tables and some 400 napkins. The families assembled cookie packages for their guests and created more than 1,000 Mason jars wrapped

The newlyweds share a moment during the reception.

in twine with candles inside to use as path and mood lighting. Vintage-style chandeliers were going to be hung to add light and elegance. Another challenge was figuring out the logistics for the different outdoor areas where the ceremony and reception would take place. They rented golf carts to ferry guests from the ceremony area to the reception site, up a windy dirt road. When it comes to hiring vendors, it’s important to line them up well in advance, Salvia advises. For the MontelongoDe Leon nuptials, the main ones were selected six to 12 months in advance. In all, there were 44 vendors that would handle everything for the big day — chairs, tables, tents, the cake, video and still photography, lighting, a guitarist for the ceremony and a disc jockey for the reception, centerpieces (vintage-styled silver and verdigris green bowls filled with white and cream-colored flowers), catering (a staff of about 20 was needed), cappuccino and specialty coffee drinks, bartenders, and a company that provided restroom trailers. Hiring reputable and competent vendors is critical, Salvia says. For this particular wedding, trouble with one of the main vendors — hired

Wedding tips Suggestions from Ana Montelongo, mother of the bride • Have a checklist of things that are important to be included, including specific photos and videos desired. • Plan ahead, way ahead. “The bigger the wedding, the more time you need to plan. Give yourself at least two months for every 20 guests. And always have a Plan B.” • Research ideas, search for décor items and help manage the pre-wedding checklist. • Resources www.theweddingbee.com www.stylemepretty.com www.theknot.com

to provide the canopy and items the caterer needed to build the kitchen — almost derailed everything. Anastasia found a Los Angeles-based company online, and Salvia wondered whether the company was up for the task and recommended against hiring it. Turns out, the company sub-contracted the job to others who finished setting up one tent just before the wedding was to begin. There was little time to string up decorative lights, and the tent was not properly secured. Another tent for the kitchen also was set up late, delaying the caterer. His stove didn’t work, so yet another rental company was called for an immediate replacement. Salvia managed to work everything out. “This would have been a tragedy had it not been for the outstanding caterer and

coordinator,” Ana said. “Live and learn, and boy have I learned. I could write a book for mothers about what to do and not to do.” In general, Salvia says, it’s not a good idea to hire a vendor based solely on an Internet search. Anastasia now

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53

PAG E TITLE GOWNS & BRIDAL WE AR

GROUP USA D

uring a time when everyone’s feeling the pinch, financially savvy brides are demanding that their dream wedding gown be as easy on the pocketbook as it is on the eyes. And there’s one trusted Ontario Mills retailer who is more than happy to oblige. GROUP USA features an enormous collection of special occasion apparel, sportswear and fashion accessories for women, and guarantees its customers “unmistakable style at an irresistible value,” said Patty Miller, bridal district manager. “We honestly believe that every woman, regardless of her income or social class, deserves a beautiful dress to walk down the aisle in.” “For any bride, the pressure of committing to a major purchase, of knowing everything in the wedding revolves around her, what she’s wearing and how she presents herself is pretty overwhelming,” Miller said. “So we do whatever we can to ensure she walks away with a good experience.” The process begins with a one-on-one session intended to educate and inform both client and consultant by revealing vital information such as body type, personality and overall tone of the event. “I ask whether it’ll be a day or evening ceremony, indoors or out, formal or informal,” Miller explained. “If, for example,

(a bride) has a pear-shaped figure, I would suggest an A-line dress to camouflage the problem. If she’s petite, I tell her to avoid heavy beading and jewels.” After the initial fitting and selection phase, a gown can be pulled immediately from on-site inventory, transferred from one of 16 other locations or ordered directly from the manufacturer. Final touches are then added by the store’s alterations experts (at an additional cost) as well as during complimentary quality control inspections (i.e., bust-forming, seaming, spot-cleaning and bead checks). This attention to detail and constant willingness to guide busy brides at every step are what constitute the GROUP USA difference, according to Miller. “Day after day, it’s our customer service that really helps us stand out from the crowd. We offer women all the amenities of a full-service bridal salon in a friendly, relaxed environment.” GROUP USA, Ontario Mills Shopping Center One Mills Circle #622, Ontario, CA 91764 909-484-6055, www.groupusa.com

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PAG E TITLE CATERING

Impressions Gourmet Catering Y

ou never get a second chance to make a first impression. That’s the motto of Impressions Gourmet Catering. Founded in 1983 by president and owner Sandra Forney, the Ontario-based company provides full-service event planning and coordination. Whether it’s a cozy dinner party for four, a formal wedding reception for 400 or a corporate banquet for 4,000, no occasion is too big or small. “We will take care of virtually everything,â€? Forney said. “Menu planning and food service, equipment rentals, flowers, entertainment, lighting and dĂŠcor, site inspections, vendor deposits and deliveries — the customer doesn’t have to worry about tying up any loose ends because we’ve got it covered.â€? Averaging more than five dozen weddings per year, the company specializes in post-nuptial galas and is known for showering them with the personalized care and attention they deserve. “We genuinely understand the emotional significance of this day,â€? she said. “Our expert coordinators ask all the right questions, immediately establishing a connection with each bride and then work extremely hard to make her dreams come true.â€?

Impressions Gourmet Catering prides itself on its ability to produce delicious upscale fare that meets the exacting standards of Forney, a food service pro, and executive chef Ricardo Santana, the 2003 American Culinary Federation’s Chef of the Year. Using only the freshest ingredients, the Impressions kitchen creates an incomparable array of international dishes including Coq au Vin, Chicken Dijonesse, Scallop Ceviche, Salmon Wellington, Beef Chimichurri, Tandoori Chicken Skewers, Osso Bucco, Pasta al Toscano, King Crab Wontons and Ahi Tuna Parfaits. These tantalizing menu selections may be served tableside, buffet style or at a live action cooking station by knowledgeable, well-trained staff members. It’s a rare commitment to consistency and continuity in products and services that has kept the business going for nearly three decades. Said Forney: “100 percent customer satisfaction is our main goal, and we guarantee you’ll never be disappointed.� IMPRESSIONS GOURMET CATERING 1719 S. Grove Ave., #C, Ontario, CA 91761 909-923-8030, www.impressionscatering.com

Make a Lasting Impression... We retain the authenticity in preparation of international cuisine, bringing the true ambiance of each region to life in the form of theme parties where the sights, sounds and aromas are as important as the flavors.

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55

PAG E TITLE CENTERPIECES

Edible Arrangements H

ow do you capture the fresh, vibrant colors and juicy, mouthwatering flavors of summer all in one neat little package? The owners of Edible Arrangements in Rancho Cucamonga have the answer. Longtime area resident and mother of two Yolanda Hurtado-Reyes, with the help of her husband and partner, Michael A. Reyes, are spreading chocolate-covered cheer — one bouquet at a time. “Edible Arrangements are perfect for any occasion: from birthdays to weddings and corporate gatherings; to say thank you, congratulations or to show your employees how much you appreciate them,” she said. “Each and every one is made to order and filled with fresh, high-quality fruit like strawberries, grapes, oranges, pineapple, cantaloupe, honeydew, bananas and pears. The ingredients are all natural, and we never use any sweeteners or preservatives.” With plenty of options available for personalizing such sweet creations, more and more brides are happily trading in conventional wedding favors and centerpieces for this practical and healthy alternative. “Brides are always looking for something unique to showcase on their special day, and this is a great way

to make their wedding truly unforgettable,” Hurtado-Reyes said. “Our arrangements are a beautiful finishing touch at bridal showers and luncheons, rehearsal dinners and formal receptions.” So which showstoppers are causing the biggest stir at these and countless other events? The store’s bestsellers include the Berry Chocolate, Apple Blossom and Delicious Party bouquets, while new favorites like Mango Kiwi Festival and Fruit Truffles (apple and pear bites dipped in semisweet chocolate and coated with cinnamon, coconut or almonds) are sure to follow. Fortunately, the only thing easier than sinking your teeth into a luscious handmade Edible Arrangement is getting your hands on one. “Customers can order and customize bouquets in store, online or by phone,” she added. “We offer same day pickup and are now open seven days a week.” EDIBLE ARRANGEMENTS 9359 Foothill Blvd. #C, Rancho Cucamonga, CA 91730 909-989-4748, 877-DO-FRUIT www.ediblearrangements.com

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Even your table is dressed to impress. Happiness is always in season.TM 56

| inlandlivingmagazine.com | july 2010

Shop in-store 7 days a week. ©2010 Edible Arrangements, LLC. All rights reserved. Arrangement Shown: Fruit Festival® with Dipped Pineapple. Available in a variety of sizes. Containers may vary. Delivery not available in all areas. Franchises available: call 1-888-727-4258 or visit eafranchise.com

PAG E TITLE RECEP TION VENUES

DoubleTree Hotel Ontario W

hat do you get when you combine 27,000 square feet of event space, nearly 500 luxuriously appointed guest rooms, a skilled in-house staff and just a dash of ingenuity? According to Mark Furuuchi, catering director at the DoubleTree Hotel in Ontario, these are the key ingredients in his recipe for a storybook wedding. “As the largest hotel in the Inland Empire, we’re known in the community for maintaining very high standards as well as for flexibility and creativity in accommodating the needs of our guests,” he explained. “Our seasoned operational team has years of experience in making every couple’s dream a reality and will recommend a wide variety of vendors who supply the ultimate in quality, service and professionalism.” Opened in 1981, the DoubleTree is located near the Ontario International Airport and annually hosts 75 to 80 weddings — many of which now take place in its newly built, spectacularly scenic courtyard. “Our facility’s latest improvement project has really raised the bar,” Furuuchi said. “This area is an ideal spot for an outdoor ceremony of up to 350 guests. Nestled in beautiful colors and lush landscaping, the courtyard also features a tranquil water

fountain that promises to instantly soothe any remaining nerves or anxiety.” Frazzled brides and grooms, however, tend to breathe their biggest sigh of relief once they realize the extent of the Ontario DoubleTree’s devotion to exceeding their expectations for the big day. “We always listen and pay close attention to even the smallest details since all of our brides, grooms and family members have a very clear vision of what they want,” Furuuchi said. “Whether it’s a ceremony and reception which celebrate Indian, Chinese, Middle Eastern or African cultures, the Christian or Jewish faiths, we try to understand exactly where they’re coming from.” “This is the secret to our success as a wedding venue and the main reason clients frequently express their gratitude and appreciation to us for turning their event into something memorable.” DOUBLETREE HOTEL ONTARIO 222 N. Vineyard Ave., Ontario, CA 91764 909-418-4842. www.ontarioairport.doubletree.com

The best kept secret in the Inland Empire.

Did you know… …that there is a beautiful courtyard nestled between lush landscaped grounds and a water fountain that is tranquil and serene? …that this beautiful courtyard can host up to 300 guests for the memorable intimate ceremony? …that there is a professional wedding coordinator to assist you every step of the way?

Visit the Doubletree Hotel Ontario to see the dream day in the making.

ONTARIO 222 North Vineyard Avenue Phone 909.418.4882 | Fax 909.418.4870 www.ontarioairport.doubletree.com july 2010 | inlandlivingmagazine.com |

57

PAG E TITLE HONE YMOON VACATIONS

All-Ways Travel S

ince 1974, family run All-Ways Travel agency has been one of the Inland Empire’s most valuable go-to resources for planning a stress-free getaway. The Upland-based company is owned and operated by Jack Warshaw, the son of founders Fred and Rita Warshaw, and a seasoned globetrotter in his own right. “Not only have I traveled the world with my wife to destinations in Europe, Asia and Australia, I grew up in this business and have been a part of it for the past 35 years,” he said. Drawing on decades of experience as both agent and tourist, Warshaw (along with his dedicated team of specialists) offers prospective vacationers everything from A to Z — booking air, hotel and rental car arrangements as well as cruise and tour reservations. So it comes as no surprise that the full-service organization assists as many as 300 honeymoon-bound couples a year with what is typically considered the trip of a lifetime. Even newlyweds on the strictest of budgets need not worry since All-Ways Travel’s honeymoon registry is designed to quickly eliminate those financial woes, according to Warshaw.

“Once they’ve put down an initial deposit on the adventure, we provide them with registry cards to send out with the guest invitations,” he explained. “Family and friends can then come in and make a contribution instead of buying the bride and groom a traditional wedding present. “A lot of couples have taken advantage of this option since it was first introduced 10 years ago,” he added. “It’s particularly useful for those getting married later in life and who already own a house full of stuff. After all, how many blenders does a person really need?” he asked. Aside from All-Ways’ obvious commitment to resolving any and all travel issues on the customer’s behalf, Warshaw believes the company also owes its continued success to the fact that “it’s a locally owned agency with worldwide representation. We support the surrounding communities and deliver best-in-class service at affordable prices.” ALL-WAYS TRAVEL 1271 W. Seventh St., Upland, CA 91786 909-981-8724, 800-873-4457 www.allwaystravel.com

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pag e title WEDDING & SPA PACK AGES

Mission Inn Hotel & Spa W

ith its breathtaking architecture, romance and European charm, The Mission Inn Hotel & Spa becomes a grand stage for creating unforgettable memories as you celebrate your new life together. Its history becomes your story. For over a century, world leaders and Hollywood stars — from Ronald and Nancy Reagan to Richard and Pat Nixon, and screen legend Bette Davis — have married or honeymooned at The Mission Inn Hotel & Spa. Often referred to as the “Crown Jewel” of Inland Southern California, the Inn offers dozens of overwhelmingly inspirational settings, including the region’s only hotel chapel — the exquisite St. Francis of Assisi. The beauty and romance of the hotel flows into our seven banquet rooms, each with its own unique character and ambiance. Grand staircases, magnificent architecture, historic artwork and luxurious décor provide the perfect setting for you and your guests to create memories that will last a lifetime. The Mission Inn Hotel & Spa is the one place to perfectly serve all of your needs, from the rehearsal and ceremony to the reception and accommodations. Our on-property staff of wedding professionals is available to help you create a truly memorable wedding experience. From assisting with your wedding plans to coordinating one of the most important days of your life, our highly experienced staff is with you from start to finish. Enjoy the latest trend in wedding confections

with a custom designed Cupcake Wedding Cake from Casey’s Cupcakes, our gourmet confection boutique. Adding to the uniquely vibrant and colorful history of The Mission Inn Hotel & Spa, the award-winning Kelly’s Spa provides an additional on-site destination for couples and wedding parties seeking relaxation, luxury and beauty. Celebrate with a group of bridesmaids or your closest friends as you toast to your new life with the poolside champagne, lunch and a rejuvenating spa treatment of our Celebrate the Bride package. Escape to one of our beautifully appointed Tuscan-inspired private poolside villas with our Spa Romantique Couples Massage, designed exclusively for couples. Experience the indulgence of side-by-side massages as you unwind, relax and enjoy your new life together. With a collection of six award-winning restaurants including Duane’s Prime Steaks and Seafood Restaurant, Inland Southern California’s only AAA Four-Diamond restaurant, Kelly’s Tuscan-inspired Spa and Casey’s Cupcakes, The Mission Inn Hotel & Spa truly offers a one-of-a-kind wedding experience that you and your guests will treasure for the rest of your life. MISSION INN HOTEL & SPA 3649 Mission Inn Ave., Riverside, CA 92501 951-784-0300, 800-344-4225, www.missioninn.com

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seen It was a party 200 years in the making. San Bernardino’s Bicentennial Gala, held recently at the National Orange Show Events Center, was the centerpiece event in the city’s year-long celebration of the 200th anniversary of the discovery and naming of the San Bernardino Valley.

San Bernardino Bicentennial Gala SAN BERNARDINO

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(1) LANG President and CEO Fred Hamilton, left, San Gabriel Valley Tribune editor Steve Lambert, and CEO of Young Visionaries Terrance Stone (2) Past president of the National Orange Show Dr. Ernest Garcia, left, Megan Mitzelfelt and County Supervisor Brad Mitzelfelt (3) Cal State San Bernardino President Dr. Albert Karnig, left, Rev. Bishop Gerald Barnes, Mayor Pat Morris and Rabbi Hillel Cohn (4) Linda Cataldo, left, historian Nick Cataldo, Sun columnist John Weeks, historian Steven Shaw and his wife, Gail (5) John Futch, left, Sally Morris, and Time For Change executive director Kim Carter (6) Art Milion, left, Lois Carson, Beverly Thomas, San Bernardino County Superintendent of Schools Dr. Gary Thomas, and retired Superintendent Dr. Herb Fischer (7) Larry Sharp (8) Dr. Doti Garcia, The Rev. Sandy Tice, Melodee Kistner and Deon Garcia (9) Steve Barron, Jack and Tina Ivie, and Victoria Seitz Photos by gabriel luis acosta

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seen Art lovers and supporters of Recording for the Blind and Dyslexic came out in force for the Milford Zornes Memorial Art Event and Auction. The annual fundraiser brings together local and regional artists, their works and the community, all in an effort to raise money to help the Uplandbased nonprofit continue its work.

Milford Zornes Memorial Art Event CLAREMONT

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nonprofits | save the date Events June 25 – 53rd annual Steak Fry. Trout Pools at Mt. Baldy; 3-9 p.m.; $20 adults, $15 vegetarian, $10 children 10 and younger; 909-982-1213. July 10 – Claremont Heritage’s “Celebrate Summer on Seventh,” a gala fundraiser, with a silent auction and dinner. 400 block of West Seventh Street, Claremont; 6-10 p.m.; $75 for members, $85 for non-members; 909-621-0848. July 10 – All-you-can-eat pancake breakfast. Teen Challenge, 5445 Chicago Ave., Riverside; 8:30-11 a.m.; $1; 951-682-8990, www.teenchallenge.com/riverside.

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July 16 – OPARC’s “Sizzlin at 60,” honoring former executive director Mary Boyd, and longtime supporters Dr. Jane and Jack Mercer. Marriott Hotel, 2200 E. Holt Blvd., Ontario; 909-985-3116.

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July 24, 31 and Aug. 7 – The Hafif Family Foundation’s annual Concerts Under the Stars to help local nonprofits. Hafif family estate, La Verne; 5-10 p.m.; $55; 909-624-1671. Aug. 15 – Inaugural Niko Niko Redlands Celebrity Charity Golf Tournament, to benefit orphans and seniors in Vietnam. Yucaipa Valley Golf Club, 33725 Chapman Heights Road, Yucaipa; 7 a.m. registration, 8 a.m. to 2 p.m. tournament; 909-557-7797, www.buiworldministries.org. Aug. 6 – Upland Host Lions Club’s annual Fish Fry. Atwood Kitchen area of Memorial Park, Foothill Boulevard and Hospital Parkway, Upland; 4-8 p.m.; 909-921-2330.

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Sept. 11 – OneToughRun to benefit Steven’s Hope, which provides housing and financial aid to families with children who are severely ill. Event is a 10-kilometer run through Upland. Register at Life Bible Fellowship, 2426 N. Euclid Ave., Upland; 909-373-0678, www.stevenshope.org.

(1) Ron Guillory and his wife, Diane Kelber (2) Gene Sasse and Alice Marie Way (3) Martha Underwood, left, Mike Layne and Nancy Arce (4) Steve Siegel, left, Mary Ellen Stan and Mike Driebe (5) Artist Nancy Kastenr Photos by james carbone

Correction The June issue of Inland Living had an identification error in the photo at right. Attending the Sudzapalooza Festival fundraiser were John Solomon, left, Pam Rothman and Pomona Mayor Elliott Rothman.

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Sept. 22 – Game Day benefit for Steven’s Hope. Event is a combination of nine holes of golf at Sierra Lakes, 16600 Clubhouse Drive, Fontana; and darts and billiards at Dave & Buster’s, 4821 Mills Circle, Ontario. 909-373-0678, www.stevenshope.org. Oct. 10 – SmartRiverside’s Citrus Heritage 5k/10k Run, also food, live music, exhibits and free goodies. Galleria at Tyler, 1299 Galleria at Tyler, Riverside; 6 a.m. registration, run and walk events start at 7 a.m.; 951-826-5446, www.smartriverside.org. Oct. 16 – Light the Night Walk, to benefit The Leukemia & Lymphoma Society. California Baptist University, 8432 Magnolia Ave., Riverside; 5 p.m. check-in and opening festivities; 909-648-5171, www.lightthenight.org/ocie.

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Riley’s Farm

Saturday, September 25 at 3:00 PM The 19th century Old West is brought to life with an evening of food, music, raffles, door prizes and entertainment. Fun for the entire family! Riley’s Farm

Oak Glen

Benise: The Spanish Guitar Friday, October 1 at 8:00 PM

Armed with his Spanish guitar, a world class band of musicians and dancers, Benise captures music at its best. His performances appeal to the hearts and souls of people of all ages and cultures. Club Nokia

Los Angeles

Celtic Thunder Sunday, November 7 Matinee at 2:30 PM Evening at 7:30 PM

Saturday, October 2 at 8:00 PM

Celtic Thunder evokes an era of big bands and boulevards, top hats and tails. It makes for a night of irresistible entertainment!

SBVC Auditorium

Grove of Anaheim

Bellydance Superstars

San Bernardino

André Rieu

Anaheim

Andrea Bocelli

Thursday, December 2 at 8 PM

Friday, December 10 at 8 PM

This Dutch violinist, conductor and composer is famous for creating an international revival in waltz music.

Andrea Bocelli has quickly established himself as one of the world’s most beloved tenor voices.

Citizens Business Bank Arena Ontario

STAPLES Center

Los Angeles

Don’t miss these exciting events! For tickets call - or visit our website! CH 24

(800) 533-5827

kvcr.org july 2010 | inlandlivingmagazine.com |

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seen

Foothill Family Shelter UPLAND

Chaffey Renaissance Celebrity Dinner ONTARIO

The Foothill Family Shelter in Upland marked 25 years of providing temporary and permanent shelter to homeless families. The shelter, started by St. Mark’s Episcopal Church parishioners and now a nonprofit, also offers individuals training, counseling, financial planning and parenting classes to help families lead more stable lives.

The Chaffey High School Renaissance program encourages students to work hard and challenge themselves inside and outside the classroom. Scholarship and academics are celebrated throughout the high school, as individuals are recognized for being the best they can be. The program hosted a “celebrity” dinner featuring local politicians and notable Chaffey High alumni to raise money to keep the program flourishing.

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(1) Cassidy Koscelnik, left, and Terri Holthues (2) Manuel Castrejon, left, Barbara Freedman and Tim Mim Mack (3) Sharon Hammill, left, and Mary E. Sheets (4) Karen Gutierrez, left, Brittney Ramirez, Brittani Deeton, and Stephanie Fernandes (5) Clyde Helton and Linda Bracey (6) Foothill Family Shelter president of the board Linda Bracey, center, with the staff from GMR Catering of Montclair (7) Larry and Kitty Russo Photos by james carbone

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7 (1) Cheryl Leon, wife of Ontario Mayor Paul Leon (2) Ontario Mayor Paul Leon, left, and Jim Brulte (3,4) Chaffey High School choir (5) Carierd Alvareng, left, Lizeth Sandoval and Daniela Alviar Photos by lafonzo carter

essay | at home in the ie

Hail to the Red, White & Blue By CARLA SANDERS

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h, say can you see, by the dawn’s early light, What so proudly we hailed at the twilight’s last gleaming?

Old Glory has been in the news a lot lately. You’re a flag waver — or wearer — or you’re not. You’re patriotic or you’re not. When we pledge allegiance to this fine flag, should we include “under God” — or not? As for me, I do wave the flag — all over my house. I hang the Stars & Stripes from my eaves, and my house has miniature versions, along with red and white flowers, throughout the interior at this time of year. The décor goes up before Memorial Day and stays there through Flag Day on June 14 and the Fourth of July. But the big flag outside flies often throughout the year, for holidays (Veterans Day and Thanksgiving among them), Election Day and to commemorate 9/11. Whose broad stripes and bright stars, through the perilous fight, O’er the ramparts we watched were so gallantly streaming?

To me, there is nothing quite as lovely as seeing the American flag, in all its majesty, fluttering in the breeze, whether on land or sea. When it’s raised at the Olympics, and the national anthem is played, I get a lump in my throat. When the sweet voices of innocence offer up the Pledge of Allegiance in unison at an elementary school assembly, it’s beautiful in its simplicity. There is no combination of colors that stirs my heart so strongly. The 50 white stars on the navy blue background; those perfect, vivid red and white stripes. It’s sharp; it’s crisp; it’s the symbol of strength and freedom the world over. Some love it; others despise it. Every single one of us lucky enough to live here, in the land of the free and the home of the brave, should thank our lucky stars and treasure it. And the rockets’ red glare, the bombs bursting in air, Gave proof through the night that our flag was still there. The American flag has gone through numerous incarnations since Betsy Ross pieced it together in 1776. According to the website www.usa-flag-site.org, on June 14, 1777, in order to establish an official flag for the new nation, the Continental Congress passed the first Flag Act: “Resolved, That the flag of the United States be made of thirteen stripes, alternate red and white; that the union

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be thirteen stars, white in a blue field, representing a new Constellation.” Between 1777 and 1960, Congress passed several acts that changed the shape, design and arrangement of the flag and allowed for more stars and stripes to reflect the admission of new states. Today the flag consists of 13 horizontal stripes, seven red alternating with six white. The stripes represent the original 13 colonies, the stars represent the 50 states of the Union. The colors of the flag are symbolic as well: red symbolizes hardiness and valor, white symbolizes purity and innocence, and blue represents vigilance, perseverance and justice. Oh, say does that star-spangled banner yet wave O’er the land of the free and the home of the brave? Through the years numerous poems and songs were written in homage to our flag. Francis Scott Key’s lyrics, penned in 1814 after a battle outside Baltimore, became our national anthem in 1931. The lyrics were part of a poem he’d written, “Defence of Fort McHenry.” While we sing only the first verse, three others follow. So, this month, in honor of our independence 234 years ago, and to pay tribute to the grandest flag of them all, here are the rest of the lyrics: On the shore, dimly seen through the mists of the deep, Where the foe’s haughty host in dread silence reposes, What is that which the breeze, o’er the towering steep, As it fitfully blows, half conceals, half discloses? Now it catches the gleam of the morning’s first beam, In full glory reflected now shines in the stream: ‘Tis the star-spangled banner! Oh long may it wave O’er the land of the free and the home of the brave! And where is that band who so vauntingly swore That the havoc of war and the battle’s confusion, A home and a country should leave us no more! Their blood has washed out their foul footsteps’ pollution. No refuge could save the hireling and slave From the terror of flight, or the gloom of the grave: And the star-spangled banner in triumph doth wave O’er the land of the free and the home of the brave! Oh! thus be it ever, when freemen shall stand Between their loved home and the war’s desolation! Blest with victory and peace, may the heav’n rescued land Praise the Power that hath made and preserved us a nation. Then conquer we must, when our cause it is just, And this be our motto: “In God is our trust.” And the star-spangled banner in triumph shall wave O’er the land of the free and the home of the brave!

What’s causing your headaches? � Sinuses � Tension � Stress � Allergies � Hormone imbalances � Family genes � Medications � None of the above � Don’t know It could be just about anything. Our team of headache specialists can help find out why you’re getting them. The new Casa Colina Headache Center is conveniently located at the world-renown Casa Colina Hospital. During your first visit, you’ll meet with a neurologist for a complete examination to determine the cause of your headaches and the next treatment steps to help provide relief. You may also receive care right here from other physician specialists, physical therapists, a radiologist, psychologist, nutritionist and more. Together, we’ll offer effective solutions for treating those frequent headaches. Call toll-free 866/724-4131 and you’ll soon discover you made the right choice.

W elcome!

Ernestina Saxton, M.D., Ph.D. Program Medical Director Casa Colina Headache Center

Dr. Saxton is certified by the National Board of Neurology and Psychiatry. She is a former Professor of Neurology at the David Geffen School of Medicine at UCLA. Dr. Saxton speaks Spanish fluently and was named one of the “Super Doctors of Southern California” in Los Angeles Magazine, December 2008. Casa Colina is pleased to welcome her to its medical and rehabilitation community.

Discover what is possible. 255 East Bonita Avenue (at Garey) Pomona, CA � www.casacolina.org

[SHULHQFH 'HOLYHUHG 7KRPDV (DVWHU 0' ‡ 'DUU\O 5RGULJXHV 0' ‡ /LVD &KRQJ 0' ‡ 0DU\ %HUJ &513 Experience counts when it comes to bringing new life into the world. The Women’s Medical Group has provided its Inland Empire patients with over 21 years of the latest in gynecologic, urogynecologic, and obstetric services. Come and experience the compassionate, committed care at our newest location in Fontana.

Sierra San Antonio Medical Plaza 16465 Sierra Lakes Parkway, Suite 220 Fontana, CA 92336

Most Insurance Plans Accepted • 600 N. Mountain Ave., #A104, Upland, CA 91786 •

909.931.1033 • wmgu.com

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