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NOV-DEC

2011

magazine

ROSE PASADENA’S

WINTER & FALL

dining

» HOMEMADE BREAD & JAM » GOURMET CHINESE

happy hour

BEYOND PEANUTS

RESTAURANTS TURN UP THE HEAT ON AFTER-WORK EATS

WICKED LITERATURE PERFORMANCES THAT WILL MAKE YOUR SKIN TINGLE

plu

to dos

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Turf grass uses more water than almost any other plant in a typical Pasadena landscape. PWP’s Turf Removal Program can help you make the switch from thirsty, high maintenance grass lawns to a more colorful, interesting and sustainable landscape.

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ELIGIBILITY ͻ Applicant must be a PWP water customer, and project must be on applicant’s property where water service is provided by PWP. ͻ ƌĞĂƐ ƚŽ ďĞ ĐŽŶǀĞƌƚĞĚ ŵƵƐƚ ŚĂǀĞ ůŝǀŝŶŐ ƚƵƌĨ ŐƌĂƐƐ ŝƌƌŝŐĂƚĞĚ ǁŝƚŚ ƉŽƚĂďůĞ ǁĂƚĞƌ Ăƚ ƚŚĞ ƟŵĞ ŽĨ ƉƌĞͲŝŶƐƉĞĐƟŽŶ͘ ͻ WƌŽũĞĐƚƐ ƐƚĂƌƚĞĚ Žƌ ĂůƌĞĂĚǇ ĐŽŵƉůĞƚĞĚ ƉƌŝŽƌ ƚŽ ƉƌĞͲŝŶƐƉĞĐƟŽŶ ĂƌĞ ŶŽƚ ĞůŝŐŝďůĞ͘ PROGRAM TERMS Application, Rebate Reservation & Inspections –

hƉŽŶ ƌĞĐĞŝǀŝŶŐ ǇŽƵƌ ĐŽŵƉůĞƚĞ ĂƉƉůŝĐĂƟŽŶ ƉĂĐŬĞƚ͕ WtW ǁŝůů ĐŽŶƚĂĐƚ ǇŽƵ ƚŽ ƐĐŚĞĚƵůĞ Ă ƉƌĞͲŝŶƐƉĞĐƟŽŶ͘ ŌĞƌ ƉƌĞͲ ŝŶƐƉĞĐƟŽŶ ǇŽƵ ǁŝůů ƌĞĐĞŝǀĞ Ă ƌĞďĂƚĞ ƌĞƐĞƌǀĂƟŽŶ ŶƵŵďĞƌ and may begin your project. You must complete your project ĂŶĚ ĐŽŶƚĂĐƚ WtW ǁŝƚŚŝŶ ϭϮϬ ĚĂǇƐ ŽĨ ǇŽƵƌ ƉƌĞͲŝŶƐƉĞĐƟŽŶ ƚŽ ƐĐŚĞĚƵůĞ Ă ƉŽƐƚͲŝŶƐƉĞĐƟŽŶ͘ WtW ǁŝůů ǀĞƌŝĨǇ ƚŚĞ ƐƋƵĂƌĞ footage of turf removed and eligibility of replacement ůĂŶĚƐĐĂƉŝŶŐ͕ ƚŚĞŶ ƉƌŽĐĞƐƐ ǇŽƵƌ ƌĞďĂƚĞ͘ ůůŽǁ ϰͲϲ ǁĞĞŬƐ to receive rebate. Replacement Landscaping - ĐŽŵďŝŶĂƟŽŶ ŽĨ ůŝǀĞ

plants, ground cover, decomposed granite, gravel and mulch, are acceptable turf replacements. No invasive plant species. Bare soil between plants must be covered with a min. 2” of permeable material such as mulch or decomposed granite. Converted area covered with ƐǇŶƚŚĞƟĐ ƚƵƌĨ Žƌ ŝŵƉĞƌŵĞĂďůĞ ƐƵƌĨĂĐĞƐ ƐƵĐŚ ĂƐ ĐŽŶĐƌĞƚĞ͕ ďƌŝĐŬ͕ Žƌ ĂƐƉŚĂůƚ ĚŽ ŶŽƚ ƋƵĂůŝĨǇ ĨŽƌ ƚŚĞ ƌĞďĂƚĞ͘ 'Ž ƚŽ PasadenaSavesWater.com for an invasive species list, ƌĞĐŽŵŵĞŶĚĞĚ WĂƐĂĚĞŶĂͲĨƌŝĞŶĚůǇ ƉůĂŶƚƐ ĂŶĚ ŝƌƌŝŐĂƟŽŶ ƟƉƐ͘

Parkway Area Restrictions: EŽƚŚŝŶŐ ŚŝŐŚĞƌ ƚŚĂŶ ϯͲϭͬϮ ĨĞĞƚ͘ EŽ ƉůĂƐƟĐ ƐŚĞĞƟŶŐ͕ ĐŽŶĐƌĞƚĞ ƉĂǀŝŶŐ Žƌ ŽƚŚĞƌ ŶŽŶͲ ƉĞƌŵĞĂďůĞ ŵĂƚĞƌŝĂůƐ͘ ĐĐĞƐƐ ƚŽ ƵƟůŝƟĞƐ ŵƵƐƚ ďĞ ŵĂŝŶƚĂŝŶĞĚ͘ Ž ŶŽƚ Įůů ŝŶ ĂƌĞĂ ǁŝƚŚ ƌŽĐŬƐ͖ ƐŵĂůů ĚĞĐŽƌĂƟǀĞ ƌŽĐŬƐ ĐĂŶ ďĞ ƵƐĞĚ ŝŶ ĐŽŶũƵŶĐƟŽŶ ǁŝƚŚ ƉůĂŶƚƐ͕ ŐƌŽƵŶĚĐŽǀĞƌ ĂŶĚ ŵƵůĐŚ͘ Other: All projects must comply with Pasadena’s ůĂŶĚƐĐĂƉĞ ŽƌĚŝŶĂŶĐĞƐ ĂŶĚ ǌŽŶŝŶŐ ĐŽĚĞƐ͘ &Žƌ ƌĞƐŝĚĞŶƟĂů projects, minimum of 70 percent of the front and street ƐŝĚĞ ƐĞƚďĂĐŬ ĂƌĞĂƐ ŵƵƐƚ ďĞ ĐŽǀĞƌĞĚ ǁŝƚŚ Ă ĐŽŵďŝŶĂƟŽŶ ŽĨ ĂƉƉƌŽǀĞĚ ůĂŶĚƐĐĂƉŝŶŐ͘ ZĞƚƌŽĮƚƐ ůĂƌŐĞƌ ƚŚĂŶ ϱϬϬϬ ƐƋ͘Ō͘ ŵĂǇ ďĞ ƐƵďũĞĐƚ ƚŽ ĂĚĚŝƟŽŶĂů ĐŝƚǇ ƌĞƋƵŝƌĞŵĞŶƚƐ͘ &Žƌ ǌŽŶŝŶŐ ĐŽĚĞ ƋƵĞƐƟŽŶƐ͕ ĐĂůů ;ϲϮϲͿ ϳϰϰͲϲϳϳϳ͘ ZĞďĂƚĞƐ ŵĂǇ ďĞ ĐŽŶƐŝĚĞƌĞĚ taxable income. PWP is not responsible for taxes that may be imposed as a result of your rebate.

MORE INFO AND INSPECTION APPOINTMENTS: www.PWPweb.com/TurfRemoval ZĞƐŝĚĞŶƟĂů ƉƌŽũĞĐƚƐ͗ ;ϲϮϲͿ ϳϰϰͲϳϵϮϲ Žƌ ũŚĂŽΛĐŝƚǇŽĨƉĂƐĂĚĞŶĂ͘ŶĞƚ ŽŵŵĞƌĐŝĂůͬ ŵƵůƟͲĨĂŵŝůǇ ƉƌŽũĞĐƚƐ͗ ;ϲϮϲͿ ϳϰϰͲϯϴϲϱ Žƌ ŶůŽŶŐΛĐŝƚǇŽĨƉĂƐĂĚĞŶĂ͘ŶĞƚ

This program is funded by Pasadena Water and Power, Metropolitan Water District of Southern California,and the California Department of Water Resources.

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Editor: Catherine Gaugh catherine.gaugh@sgvn.com Online Editor: Evelyn Barge evelyn.barge@sgvn.com Assistant Editors: Claudia S. Palma, Stacey Wang

Contributing Editors: Frank Girardot, Steve Hunt, Larry Wilson Writers: Jessica Donnelly, Linda Fields Gold, Michelle J. Mills, Merrill Shindler, Maritza Velazquez, Brittany Wong Photographers: James Carbone, Walt Mancini, Eric Reed, Sarah Reingewirtz Designers: Claudia S. Palma, Stacey Wang Photo Toning: Mark Quarles

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Manager, Events and Strategic Partnership: Jesse Dillon jesse.dillon@sgvn.com Sales Executives: Mercedes Abara, Fred Bankston, Jose Luis Correa, Eric Grollman, Albert Ramirez, Kevin Reed, Ralph Ringgold, Stephanie Rosencrantz, Chris Stathousis Sales Assistants: Allen Juezan, Ann Weathersbee Advertising Graphic Design: Christie Robinson, Lead Designer/Production Coordinator Ginnie Stevens, Designer

PASADENA STAR-NEWS

San Gabriel Valley News Group Senior Editor: Steve Hunt Star-News Editor: Frank Girardot Star-News Advertising Manager: Jesse Dillon Vice President of Sales & Marketing: Jim Maurer Vice President of Operations: John Wartinger Vice President of Finance: Kathy Johnson Vice President of Human Resources: Louise Kopitch CONTACT US: Editorial: (626) 962-8811, Ext. 2479 or Ext. 2110 therose@sgvn.com Advertising: (626) 578-6300, Ext. 4466 jesse.dillon@sgvn.com 911 E. Colorado Blvd., Pasadena, CA 91109 therosemag.com insidesocal.com/rose twitter.com/PasadenaRoseMag

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"" 6 | ROSE | NOVEMBER-DECEMBER 2011 rwb+point08 ad rose magazine july 2011.indd 1

7/20/11 6:08 PM

Inland Custom Publishing Group Publisher & CEO: Fred Hamilton Sales Development Director: Lynda E. Bailey Research Director: Shawna Federoff Editor: Don Sproul

Copyright 2011 Rose Magazine. No part of this magazine may be reproduced without the consent of the publisher. Rose Magazine is not responsible for unsolicited manuscripts, photos or artwork even if accompanied by a self-addressed stamped envelope. Printed by Southwest Offset Printing

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NOV.-DEC. 2011

FEATURES 24 FOODCRAFTING 101 The lost art of home economics

36 GET HAPPY After-work discoveries for happy hour

40 HOMEBOY INDUSTRIES Father Greg Boyle gives homies new life

44 WICKED LIT Walking with the literary dead

47 CALTECH FOLK Preserving the people’s music

51 L.A. OPERA Celebrating 25 years of the grand art

BEST BETS 12 GO Travels, tea ceremonies and holiday fun

14 PLAY Telling stories, trick or treating

16 THINK End times and healing

DEPARTMENTS 20 SHOP Destination: South Lake Avenue

32 EAT Yujean Kang’s journey

52 SEEN 55 INSIDER The names are not the same 8 | ROSE | NOVEMBER-DECEMBER 2011

23 28 38 46 57

Ten Thousand Villages

Making jam with fresh fruit

Asian fish and chips at Elements

Night at the mausoleum

Inside special: Wine, Dine and Unwind

D U A R T E UNIFIED SCHOOL DISTRICT C r e a t i n g

“ D i s t r i c t

o f

D e s t i n a t i o n ”

Look to Duarte Schools where our public education system will prepare students in the global skills race.

Award Winning Schools • California Distinguished Schools: Beardslee, Royal Oaks, Valley View and Duarte High • Title! Academic Achievement Schools: Royal Oaks (3 consecutive years), Valley View and Duarte High • California Model Continuation: Mount Olive • LARA Environmental Award Winners: Valley View, Mount Olive (2 consecutive years) • CSBA Golden Bell: Beardslee and Valley View • Shining Star Award: Maxwell, Northview, and Duarte High

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• District-wide Enrichment programs – Band, Choir, Drama, Athletics, Outdoor science, and much more! • “Yes! We Can” Mentoring Program – 6th, 7th, and 8th Grade

• Gifted and Talented Education (GATE) Program – Available district wide

• Maxwell’s Parent Education Center – English, Math, Sewing, Nutrition in partnership with City of Hope, and much more

• M.I.N.D Institute – Innovative program that teaches advanced math concepts through keyboarding

• Head Start and State Pre-school Programs – Prepare students for school success

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The Duarte Unified School District is committed to providing every Student the essential skills, knowledge and inspiration for success in career and life .

ssi

“

ng i g P nga A LE is E or Pa ing ted f n r Lea Adap and

”

DUARTE

UN I FI ED

SC HO O L

D I STR IC T

1620 Huntington Dr., Duarte CA 91010 • Contact (626) 599-5000 or visit our website at www.duarte.k12.us Board of Education: Pam Kawasaki, President; Reyna Diaz, Vice President Members: Rose Brooks-Mitchell, Francisco Figueroa, Ken Bell

FROM THE EDITOR Catherine Gaugh

(Royce at the Langham). There are dozens more choices at various price points. In this issue of Pasadena’s Rose, we highlight fall and winter dining and the great food served during local happy hours. In the Q & A with chef Yujean Kang, we learn about the journey that brought his stylish Chinese cooking to Pasadena 20 years ago. We also explore the craft of food, from making artisan breads and cheese to preserving fruit. Look for the special Wine, Dine and Unwind advertising section in the back of the book to help plan your next dining adventure. There’s more, of course, about music, places to shop and things to do. So curl up in a cozy chair and enjoy this edition of the Rose.

On the cover

ROSE PASADENA’S

magazine

NOTE

People who live in Pasadena know how good we have it. Especially when it comes to restaurants. Pity the folks who live in cities dominated by chains of burger and burrito joints, and college towns where the alcohol is in greater demand than good food. There’s everything from tiny kitchens to elaborate dining rooms here, where one can order up a Downtown Dog with smoked bacon (Dog Haus) or a sandwich with both corned beef and pastrami (New York Deli) for lunch. For dinner, have a gorgonzola, asiago and mascarpone gnocchi (Il Fornaio), a Jamaican platter of jerk chicken and fritters (Kingston Cafe), or a spring lamb with purple swiss chard

NOV-DEC

2011

WINTER & FALL

DINING

Adapting from his own happy hour experiences and customer suggestions, Elements Kitchen and Lounge owner and executive Chef Onil Chibás knows the importance of a solid after-work menu. It has to be timeless, wallet-friendly for patrons, easy for the kitchen staff to make and above all, have personality that rings true of the restaurant, he says. Keeping these key elements in mind, Chibás decided to relaunch Elements’ happy hour with a few items not seen on the regular food menu. On the cover you’ll find the most interesting of the new creations, pork belly nachos. The pork belly is braised in a combination of chicken stock, orange, jalapeño, garlic, cumin and a few other ingredients, then served atop a layer of corn tortillas, drizzled with onions, pickled jalapeños, salsa and homemade cheese. A dish enjoyable in any season, the nachos are a fun, hefty and upscale twist on a well-loved finger food. We wouldn’t mind letting loose with a strong drink and a plate of pork belly nachos right now, actually.

> Follow us on Twitter: @PasadenaRoseMag 10 | ROSE | NOVEMBER-DECEMBER 2011

» HOMEMADE BREAD & JAM » GOURMET CHINESE

happy hour

BEYOND PEANUTS

RESTAURANTS TURN UP THE HEAT ON AFTER-WORK EATS

WICKED LITERATURE PERFORMANCES THAT WILL MAKE YOUR SKIN TINGLE

plu

TO DOS

mUSic, PlAyS, SHOPPiNG, lEcTURES AND mORE

PHOTOGRAPHER: Sarah Reingewirtz

> Find us on Facebook: facebook.com/ RoseMagazine

> Visit our blog: insidesocal.com/rose and therosemag.com

- * . ! / " ( 001

NOVEMBER-DECEMBER 2011 | ROSE | 11

Celebrating Japanese culture Get a glimpse of Japanese culture during the Japanese Garden Festival, where you can watch Taiko drum performances, a tea ceremony and origami demonstrations; you can even sign up for lessons in paper folding. Don’t pass up the chance to sample the cuisine of Japan in a special tasting event of sushi and sake pairing. Nov. 5-6. Descanso Gardens, 1418 Descanso Drive, La Cañada Flintridge. Reservations are required: (818) 790-3663. Most activities free with $8 garden admission, but the Sushi-Sake Tasting, at 6 p.m. Nov. 4, is $75. (818) 949-7980. descansogardens.org

Some people are just cut out for life on the road. Leonora Francis Curtin, also known as Babsie, and her mother, Leonora Muse Curtin, made lifelong memories on their excursions together, including one that took them crosscountry from New York City to Santa Fe, New Mexico, in 1927. Pasadena Museum of History docent Sheryl Peters portraying Curtin brings the adventures shared with Babsie out on the open road alive. There will be no shortage of anecdotes, from changing flat tires to attending society teas and rodeos. The event is held in conjunction with Southern California’s Evolving Landscape: The Photography of Helen Lukens Gaut (1872-1955), an exhibit that features photographs of Gaut’s travels in Southern California in the early decades of the 20th century. A reception will follow the program. Nov. 1, 7:30 p.m. $15. Pasadena Museum of History, 470 W. Walnut St. (626) 577-1660, ext. 10. pasadenahistory.org

Behind the velvet ropes Get a VIP backstage pass to the Gamble House as you take a behind-the-scenes look at this architectural masterpiece. The “Behind the Velvet Ropes Tour” is not your typical excursion around this National Historic Landmark. Enjoy some refreshments in the gallery and then tour the rooms. Use a flashlight to observe exquisite craftsman details as your docent — wearing white gloves — carefully opens doors and drawers. Nov. 9, 7:30 p.m., $40. The Gamble House, 4 Westmoreland Place. (626) 395-9783. gamblehouse.org

12 | ROSE | NOVEMBER-DECEMBER 2011

Peg and Sue’s cooking tips For 10 years, Peg Rahn and Susan Kranwinkle have been sharing their favorite recipes, stories and insider tips. Join them for their famous cooking class that will thrust you into the holiday season. This funfilled afternoon will feature prizes, their “Insiders” best restaurant list and information about nearby ethnic markets. Nov. 16, 3 p.m., $60. Los Angeles County Arboretum and Botanical Garden, 301 N. Baldwin Ave., Arcadia. Pre-register at (626) 821-4623. Jill.berry@arboretum.org

Festival of holiday art It’s beginning to look a lot like Christmas. While scorching Southern California weather might not seem like it, the holidays are just around the corner — and so is the “Paseo Arts & Hollyfest.” This event will feature juried fine arts and delicious edibles in an enchanting holiday-themed atmosphere that will include a Christmas Tree of Art and light displays. Dec. 17, 10 a.m., Macys (Paseo Colorado), 400 E. Colorado Blvd.

Baking for the holidays It’s getting to be the time when you can ditch the diet and indulge in all the best goodies the holiday season has to offer. Taught by Le Cordon Bleu chefs, the “Cookies and Confections for the Holidays” class will have you making goodies that look like they came straight out of the bakery. Nov. 19, 10 a.m., $90. Le Cordon Bleu, 530 E. Colorado Blvd. (626) 403-8490. chefsserieslosangeles. eventbrite.com

TOP Photo by ERIC REED

Traveling with Babsie

RE C Y C NG LI R E S O

Reduce, Reuse, Recycle Available Recycling Programs You Make the Difference • Compost Bins

• Sharps

• Special Event Recycling

• Mulch

• Used Oil Recycling

• Christmas Tree Recycling

• Bottles & Cans

• CFL’s & Battery Drop Off Locations

• Bulky Item Pickup

www.cityofpasadena.net

• Curbside Recycling & Refuse Services • Construction & Demolition Program

Contact the City of Pasadena 626-744-4087 or email: recycle@cityofpasadena.net

PLAY

TapPIN’ TEENS

Witness some of the nation’s most talented young tap dancers during the Tap Kids Program. Eight students will perform a story about a group of teens as they finish their last months of school. It takes them through elements of the transition from youth to adulthood, including the first dance and graduation. Enjoy the production as the group performs all of this through the art of tap. Nov. 18, 8 p.m. $10 to $26. Caltech’s Beckman Auditorium, 332 S. Michigan Ave. (626) 395-4652

The world’s traditions The Pasadena History Museum’s beloved storyteller Sunny Stevenson will fascinate listeners, both young and old, as she delves into stories of worldly interest. Hear tales about various holidays and traditions from across the globe. Dec. 14, 10:30 a.m., San Rafael Branch Library, 1240 Nithsdale Road. (626) 577-1660

Family art night Not an artist? You can still personalize your kitchen cupboard adorned with images of the family, just like Emile Bernard’s beautiful carvings. It’s all part of Family Art Night at the Norton Simon Museum. Free with garden admission of $10 for adults; no charge for children. Nov. 11, 6:30 p.m., Norton Simon Museum, 411 W. Photo by Walt Mancini

Colorado Blvd. (626) 449-6840

Choose your treats All the ghouls and goblins come out on Halloween night, but you and your kids can go trick-or-treating within the safe haven of the Heritage Square Museum grounds. $5 for adults, $2 for children. 6 and younger are admitted free. Oct. 31, 4 to 7 p.m. Heritage Square Museum, 3800 Homer Street, Los Angeles. (323) 225-2700

Nature walk There are plenty of beautiful city sights all over Pasadena, but there are also some outdoor gems that beg to be explored. Get your family out of the house for a couple hours and enjoy the natural atmosphere at the Eaton Canyon Nature Center. Every Saturday, guides will lead you on a family-oriented tour for those of all ages. Walking shoes, sunscreen, water and a hat are recommended. 9 a.m., free. 1750 N. Altadena Drive. ecnca.org

14 | ROSE | NOVEMBER-DECEMBER 2011

come home

weâ&#x20AC;&#x2122;re waiting for you! Arcadia 618 Gloria ROAD

$1,558,000

BRADBURY 1390 SHARON HILL LANE

$938,000

LA VERNE $1,399,000 5350 N. MOUNTAIN SPRINGS RANCH RD.

Totally remodeled 4BR, 4BA home in Arcadia Oaks. Fantastic gourmet kitchen and family room open to large yard with pool and spa. Features include hardwood floors, formal dining room and 2 fireplaces.

Approx. 1.2 acre lot is secluded and gates featuring gorgeous views of the mountains and city lights. All underground utilities and city sewer are in place.

This custom built home in the secure gated community of Mountain Springs Estate features 5BR, 6BA, a very open floor plan plus panoramic mountain and city views.

Janie Steckenrider

Marti Moore

Gary Lorenzini

626-806-6337

Monrovia 433 N. Alta Vista

626-688-1698

$235,000

Magnificent hillside lot with city lights and mountain views. Build your dream home!

Tammy Oâ&#x20AC;&#x2122;Neill

626-255-8537

Pasadena 1529 Glen Oaks Blvd.

626-825-2082

CHAPMAN WOODS 3340 YORKSHIRE ROAD

$875,000

SAN MARINO 1143 KEWEN DRIVE

4BR, 3BA home on cul-de-sac features gourmet kitchen with Viking stove and stainless appliances, updated master bath and hardwood floors throughout.

This elegant, contemporary, modern home near the Langham Hotel features 5BR, 5BA, 4,300SF in main house plus entertainment and music room. The 36,000SF+ lot features gorgeous professional landscaping and mountain views. www.1143kewendr.com

Susan Stone Rey

Vicky Cheng

626-354-1306

$5,250,000

Private gated newer 2004 custom exquisite estate with breathtaking panoramic views! 6 bedrooms, 8 baths, media room, over 8,300 sq. ft., lot approx 1.5 acres. View View View!!! Imy Dulake 626-664-1280

$3,200,000

626-215-1888

CO LDWELL BANK ER ARC ADIA 15 E . Foothill Boule vard Arcadia , C A 910 0 6 626 . 4 45. 550 0 california moves.com

SIERRA MADRE PRICE UPON REQUEST 222 OAK MEADOW ROAD Fabulous one of a kind home completely remodeled and perfectly designed for entertainment w/no expense spared. This nearly 20,000SF lot with 3,113SF main house has 3BR (all suites) plus a charming guest house with over 400SF. The backyard features a sparkling swimming pool and slate patio for outdoor entertaining. www.222OakMeadow.com Ash Rizk 626-393-5695

THINK

A HEALING PROCESS

WERE THE MAYANS RIGHT?

The Mayan calendar inexplicably stopped counting the days in 2012, leading some to believe that it meant the world will come to an end. But before you go frantically marking items off that bucket list, delve into the controversial topic a little more deeply. The â&#x20AC;&#x153;2012 and the End of Days Phenomenaâ&#x20AC;? lecture will attempt to separate fact from ďŹ ction. The talk will feature Dr. Don Yeomans, a manager of NASAâ&#x20AC;&#x2122;s Near-Earth Object Program OfďŹ ce at JPL. Dec. 9, 7 p.m., free.

The body is an amazing machine. Learn just how it heals itself. The Quantum-Touch workshop shows you how powerful breathing and body awareness techniques can make positive changes in your body and advance the healing process. Learn how you can relieve chronic and acute pain, reduce inďŹ&#x201A;ammation and relax. Dec. 17, 9:15 a.m., Angel Moments, 1359 N. Hill Ave. (626) 791-3314

A CLOSER LOOK AT SCIENCE Take a look at some of scienceâ&#x20AC;&#x2122;s greatest wonders. â&#x20AC;&#x153;Catching Comets Close Up â&#x20AC;&#x201C; Cheaplyâ&#x20AC;? gets you a front-seat view of this beautiful phenomena. Kenneth Klaasen of the Jet Propulsion Laboratory will also give a lecture. Nov. 2, 8 p.m., free, Caltechâ&#x20AC;&#x2122;s Beckman Auditorium. Free parking at 332 S. Michigan Ave. (626) 395-4652

STORY OF HOLLYWOODLAND Hollywood represents a lifestyle different from any other â&#x20AC;&#x201D; one of fame, glamour and prestige. It also has a wide and rich history. The book â&#x20AC;&#x153;Hollywoodlandâ&#x20AC;? (Arcadia, $22) outlines the development of Los Angelesâ&#x20AC;&#x2122; upper Beechwood Canyon, which was the ďŹ rst hillside themed development. It also features a very recognizable landmark: the Hollywood sign. In this lecture and book signing event, author Mary Mallory tells the story of this neighborhood, from its most famous residents to the movies that were ďŹ lmed there. Dec. 6,

Vosloh Forum at Pasadena City College, 1517 E. Colorado Blvd., (818) 354-0474. jpl.nasa.gov

7:30 p.m., $10. Pasadena Museum of History, 470 W. Walnut St. (626)

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16 | ROSE | NOVEMBER-DECEMBER 2011

577-1660. pasadenahistory.org

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Burlington Arcade 380 S. Lake Ave., Suite 107, Pasadena 626.449.4070

NOVEMBER-DECEMBER 2011 | ROSE | 17

THINK

Worldly wellness Pasadenans navigate L.A.’s ethnic spas in new book The Spa Less Traveled by Gail Herndon and Brenda Goldstein Prospect Park, $25

A first-time visit to one of the county’s many ethnic spas can be harrowing, especially if you don’t know that one particular sauna is completely clothing-free. In their book “The Spa Less Traveled: Discovering Ethnic Los Angeles, One Massage at a Time,” Pasadena residents Gail Herndon and Brenda Goldstein explain the culturally diverse treatments in detail and give pointers on what to wear, how much to tip and what to expect on your first visit. Rose: What was your first ethnic spa and what was the experience like for MEET THE AUTHORS Nov. 18, 7 p.m. you? Vroman’s Bookstore Brenda: While we had been getting 695 E. Colorado Blvd. massages for about a year, I think that our first real “ethnic” experience was when we visited a small women-only Korean Spa tucked away upstairs in the corner of a mini-mall in Koreatown. This was our first time at a Korean spa and we had no idea what to expect, how to act or what to do. We entered the spa and immediately, a woman walked up to us and pointed to our shoes and said something in Korean, which we took to mean “take off your shoes and put them in this locker over here.” So we did what we were told, and then walked into the spa a bit further, found a locker and took off our clothes, wrapped a towel around ourselves and headed out to explore our surroundings. There was a central room where the women were lying around on mats on a heated floor, sleeping, reading, watching TV, talking and eating. We did not know at the time that this was the Jim Jil Bang, the common area for relaxing and hanging out. Gail: The biggest surprise of the Korean spa experience: the hardboiled eggs. We entered the Clay Sauna, where the walls were yellow in color and the temperature was just straight up hot. We plopped ourselves down and caught our breath, then we saw the eggs. Now this might seem normal to many people who frequent these spas, but to us this was just bizarre. We found out later that hard-boiled eggs are a traditional spa snack. By cooking the eggs in the sauna, the whites turn brown and the egg has a vaguely smoky flavor and is not rubbery like your average boiled egg. And even though we did not get the signature Korean treatment, the body scrub, we were hooked on the entire Korean spa experience and set out at that point to explore more in Los Angeles. 18 | ROSE | NOVEMBER-DECEMBER 2011

R: Which ethnic massage would you recommend for first-timers? Gail: If you like the Swedish massage type, I would recommend Lomi Lomi. The hula-type movements of the therapist let you know it’s not your typical massage treatment, yet there is nothing visible that might serve as a caution and make you question what you are in for. By that, I mean there are no buckets of water, no chopstick-like implements, no confusing pants to put on or smell of tiger balm in the air. One can focus completely on the massage. Another first-time ethnic massage choice would be the Indian head massage since it focuses primarily on one area of the body. Brenda: However, if you do not like to be touched or worry about removing your clothes for a massage, then you should try Chinese foot reflexology. You remain in your street clothes, sit on a large comfy recliner and soak your feet in a bucket of warm water. The only areas of your body that are exposed are your feet and calves. You can have just a foot reflexology massage or add a full-body massage to the foot soak, which will be done fully clothed while you relax in the chair. R: You addressed human trafficking and prostitution in your notes. Any words of caution for your readers? Brenda: We addressed the topic because of the stigma that is placed upon “massage places” in general. A common remark from friends was, “I heard that those places are fronts for prostitution.” At first we were surprised, and then we were curious about the origins of this impression. Gail: Given that stigma, we sought out the police departments in the various cities to ask them about human trafficking and prostitution. Some cities take a hard stance on the topic but others did not even address the issue. That is why we decided to include it in the book and to partner with Oasis, a nonprofit agency that is devoted to combating human trafficking. We think the big thing is to know that the issue is all around us. Men, women and children are forced into trafficking right here in Los Angeles County. The majority are involved with forced labor, but there is also commercial sex trafficking. If you suspect anything, you can anonymously call the local police to file a complaint. R

Bookmarked

By KAREN WEBER & RICHARD IRWIN

The latest in our list of must-reads this season

BLOOD MAGIC By Tessa Gratton Fiction Random House

Silla Kennicott hasn’t felt right since her parents’ horriﬁc deaths and she’s willing to do anything to uncover the truth about her family. And yes, Silla is even willing to try a couple of the spells from a mysterious book that she found on her doorstep. Of course, that kind of magic requires the spilling of a little blood. Then there’s the new boy next door, Nick Pardee, who might have seen her cast a spell. As they spend more time together, Silla realizes this might not be Nick’s ﬁrst encounter with blood magic. And there seems to be a dark presence waiting to reclaim the book and all its spells. KING’S GOLD By Michael Jecks Historical mystery Simon & Schuster UK

This is the 29th book in Jecks’ Knights Templar series, but it stands alone pretty well. In 1326, King Edward II is being held prisoner by his queen and their son. The Bardi banking family must choose which side to support, but the rioting London mob chooses for them, leaving the head of the house dead and a brother gravely injured. During the riot, an innocent London couple is murdered and a country priest is left with a treasure that belongs to the king. But which king? All the strings come together when Edward II is transferred from Kenilworth Castle to Berkeley Castle. Sir Baldwin Furnshill and his friend Simon Puttock must solve the murders, protect the king and ﬁght off an armed assault. Jecks’ depth of scholarship is impressive, his characters are vivid and his action scenes realistic. It’s the best way to learn English history ever.

GHOST STORY (DRESDEN FILES NO. 13) By Jim Butcher Fantasy ﬁction Roc

Private detective Harry Dresden is the only person listed in the Chicago telephone directory under “Wizard.” Or at least he was, because now he’s dead. Sort of. Harry finds the afterlife is as crazy and perilous as his life was. The events of the previous book, “Changes,” have left a gaping hole in the supernatural world and bad things are rushing to fill it. Harry’s friends stand in the breach, without his magic to help them. Though he is a ghost, unable to interact with the physical world, Harry Dresden will find a way to defend his friends – or die(?) trying. FOOD NETWORK MAGAZINE GREAT EASY MEALS: 250 FUN & FAST RECIPES Cookbook Hyperion

Inspired by the Food Network Magazine’s “Weeknight Cooking” feature, the “Great Easy Meals” cookbook is packed with recipes, plus tips from the chefs. The 250 recipes represent a range of ﬂavors from Japanese-style crispy pork to gnocchi nicoise, bacon-cheddar mashed potatoes to chocolate crème brulee. There are easy main dishes, simple sides and – yummo! – 10-minute desserts. Can’t decide what to ﬁx? Browse through the photo recipe index and see what makes your mouth water. And since it’s from Food Network, this cookbook has fun extras, including a peek into the home kitchens of some of your favorite stars. Want to try something new? Want to reinvent mac and cheese? This cookbook will show you. “Great Easy Meals” are just what you get. R

Developing People to Lead People & Projects Pam Wiedenbeck Member Tournament of Roses www.plansmadeperfect.com

info@plansmadeperfect.com

NOVEMBER-DECEMBER 2011 | ROSE | 19

SHOP

pasadena

By Brittany Wong

GREEN ST. 140 146

146 Ste 106

380

567

CALIFORNIA BLVD.

WILSON AVE.

HUDSON AVE.

DEL MAR BLVD.

S. LAKE AVE.

CORDOVA AVE.

S. Lake Ave.

Carmody & Co. As a recent Saturday night inches closer to closing time at Carmody & Co. card store, an older man walks in, offers a greeting and summarily makes his plan known: “I want to find something that’s not nice — something for an 85-year-old, something … curmudgeonly.” He’s in the right place. Since opening its doors five years ago, Carmody & Co. has served everyone from elementary schoolers looking to top their last themed birthday party to 80-somethings wanting to prank their buddies. After trading their Union and Arroyo Parkway digs for The Commons and the draw of validated parking, the Carmody & Co. crew is back to servicing patrons with predilection for all things personal. 146 S. Lake Ave., Ste. 106 “People are starting to say, ‘I’m sick of 10 a.m.-5 p.m. Mondayemails, I need to write a thank you note,’” Saturday; noon-5 p.m. Sunday shop owner Terry Clougherty happily (626) 795-2924 reports. carmodynco.com Carmody & Co. can pull off bling — a plume of purple feathers here, a scattering of Swarovski crystals there — but they’ve got understated in the bag, too, as evidenced by an orange cursive-script gala invitation the store recently designed. (The card seller provides nonprofits and schools with a 15 percent discount.) Besides a wall-to-wall selection of in-house cards, the store boasts a library of book-ordering catalogues from the likes of Lallie and industry darlings Crane & Co. and William Arthur. And on weekdays, graphic designer and store manager Kathy Boyadzhyan is on hand to provide the choosiest of brides-to-be with custom cards. 20 | ROSE | NOVEMBER-DECEMBER 2011

140 Ste 107

S. Lake Ave.

The Cheese Store

Photos by Walt Mancini

day

Look past the immaculate Ferrari-red slicer and the shelves of sea salt and truffle oil, and you’ll find what you’re really after: Cheese. Slabs of it, decorously laid out on individual silver platters for your peering pleasure. From 12-year-old sharp cheddar lovingly aged by Wisconsin’s Hook’s Cheese Co. to France’s speckled blue St. Agur, the Cheese Store of Pasadena has it all. Since its well-timed 10-10-10 opening, Louis 140 S. Lake Ave., Ste. 107 and Natalia Pastis’ shop at The Commons has 10:30 a.m.-7 p.m. Mondaygained a reputation as a landing place for the Saturday; 11 a.m.-6 p.m. just-returned traveler, eager to track down the brie Sunday they fell in love with in Europe. But it’s also the (626) 405-0050 cheesestorepasadena.com place where the artisan-cheese unacquainted can taste their way to an education. “We’re a perfect venue for beginners, actually,” Louis says. “At a grocery store, you need to know what you’re looking for because you’re basically on your own. Here, a cheesemonger helps you pair your cheese with different types of food and drink.” The non-dairy products are well worth bringing home, too, from olive oil sourced from artisan brands like Sonoma’s Merchant & Millers to handmade, naturally-colored pasta imported from Italy. Twice a week, local artisan baker Bread Lounge delivers baguettes and olive loafs that beg to be joined in a crusty grilled cheese union with your cheese of choice. And all this with nary a slip of the “s” word. “Cheese is never ‘stinky’ in our store. We always use the word ‘aromatic,’” Louis says. Then he divulges an insider’s tip: The stinkier, the better. NOVEMBER-DECEMBER 2011 | ROSE | 21

380 Ste 103

S. Lake Ave.

Kimono no Kobeya When Mikko Nakatomi first opened Kimono no Kobeya, a modestly-sized kimono and Japanese accessories boutique nestled in the Burlington Arcade, the name, which she roughly translates to “Kimono is in a Small Room,” was fitting. But since opening in 2006, that room had become a little too fitting, the handpicked inventory Nakatomi’s nabs from biyearly supply-runs to Kyoto was bursting the seams of the tiny shop. “There was just too, too much stuff!” laughs Nakatomi, who 380 S. Lake Ave., Ste. 103 recently settled into a much larger 900-square-foot space across the 10:30 a.m. - 6:30 p.m. way. (The shop is also directly across from her namesake hair salon, Tuesday-Saturday; closed allowing the petite proprietress to take a peek when she’s too tied Sunday and Monday (626) 796-8881 up in tresses to be there.) Nakatomi’s careful curation of kimonos and haoris (a half-length kimono jacket) has endeared her to an Asian Pacific Museum-savvy clientele, who drape the kimonos over a basic tank or black evening dress for an interesting silhouette or breezily repurpose them as table runners and tapestries. The space is also filled with gift items, origami paper and tea ceremony essentials like handkerchiefs and sweet picks for divvying up moist cakes. But the focus remains on the haoris and kimonos, all of which are arranged by color — new mingling with vintage, geometric patterns and swirling florals rubbing shoulders with silk done up in stunning Shibori tie dye. 22 | ROSE | NOVEMBER-DECEMBER 2011

pasadena

GREEN ST.

146

HUDSON AVE. 567 S. Lake Ave. 10 a.m.-8 p.m. Monday-Saturday; noon-5 p.m. Sunday (626) 229-9892 pasadena.tenthousandvillages.com

S. LAKE AVE.

CORDOVA AVE.

DEL MAR BLVD.

567

WILSON AVE.

140

380

567

CALIFORNIA BLVD.

S. Lake Ave.

Ten Thousand Villages

A “Good News Star” picks up a little wind and sways near the front door of Ten Thousand Villages. The ornament’s coiled recycled newsprint construction is impressive, but the piece’s real worth lies in the opportunities it may provide. With each purchase made, the artisans of the Women’s Multipurpose Cooperative in the Philippines are ensured a fair wage and provided with assistance in obtaining skills training. At Ten Thousand Villages, every product tells a story. Many of them are handily relayed on the attached price tags or a print out passed on at the checkout. “It makes it so much more personal if you’re giving something as a gift,” says Hayley Chesshir, a sales associate who’s seen customers commute from as far as Ventura for the fair-minded goods. Laid out by color, the store features a bevy of gift contenders, from multicolored scarves and shawls from India to fair-trade coffee and knitted finger puppets from Peru for the little ones. You’ll also find furniture made from sustainable wood sourced from Indonesia, supplied by Portland-based Tropical Salvage. Fresh from celebrating its fifth birthday in a new location across the way from their old address, the shop is still the sole California outpost for Ten Thousand Villages, a national fair-trade retailer that features work by artisan groups from more than 38 countries in the Middle East, Africa, Asia and Latin America. R NOVEMBER-DECEMBER 2011 | ROSE | 23

Chunky peach jam, levain bread, fresh mustard and chevre cheese made at the Foodcrafting 101 workshop.

Back to the classroom

Discovering the lost art of fresh food

Story by Claudia S. Palma | Photos by WALT MANCINI

The craft of home economics is back. The Institute of Domestic Technology wants to be a “resource to discover the lost arts, invent new ones and explore the domestic technologies even farther.” With director Joseph Shuldiner at the helm, the institute will hold farm dinners, classes and workshops, plus tours and other events to complete its mission. Shuldiner launched the institute just a few months ago “to reignite the passion of how we make food, the ingredients we source and the farms on which they originate.” “This kind of started from people just not knowing — how is butter made? How is cheese made?” Shuldiner says. “It’s the artisanal food movement. Everyone is making this great food and people are more curious about where their food comes from.” As a co-organizer with the Arroyo Co-op, Shuldiner stepped up to oversee the Altadena Farmer’s market, held at the Zane Grey Estate in Altadena. That started a kind of underground market for the locals which eventually grew too big. As Shuldiner was working to get the market back up and running, within civic code and limits, the institute grew on its own as well. “I thought in the meantime, ‘let’s do something now. Let’s get the workshops started,’” Shuldiner says. “There’s so much knowledge to impart.” With his circle of friends in Altadena and within the artisanal community, Shuldiner held the first institute workshop. Foodcrafting 101 offered a whole day of home economics, teaching students about making bread and jam, mustard and cheese. After a quick email blast and mention on the online food source Tasting Table, the first workshop quickly filled up. “It kind of warmed my heart that there was so much interest,” he says. “The people who are teaching the classes in the workshop are kind of local heroes with the homesteading movement.” The institute will offer a couple more foodcrafting workshop dates and cheesemaking classes this fall at the Zane Grey Estate, where the Mariposa micro-dairy is located, run by proprietors Gloria Putnam and Stephen Rudicel.

24 24 | ROSE | NOVEMBER-DECEMBER 2011

NOVEMBER-DECEMBER 2011 | ROSE | 25

Period 1

Bread making Before the invention of sliced bread, the miracle was the bread itself: turning simple ingredients of water, flour and salt into a hearty homebaked loaf. Instructor Erik Knutzen, co-author of “The Urban Homestead” and “Making It,” made the scientific transformation sound and look so simple. He guided students with gently detailed and precise instructions through the process of making levain bread, which requires no kneading and a sourdough starter rather than yeast. A dutch oven helps the bread retain moisture during baking and creates a thick crust. “It’s not all about the bread. It’s about getting people together and sharing the food,” Knutzen says. From the fundamental tools and ingredients to the intrinsic steps and tips, students were left with a wealth of knowledge and a warm loaf. All were closer to becoming their own bread makers. “I take a lot of cooking classes,” student Katharine Ng says. “Having a live demonstration beats any cookbook.” Ng’s devoted partner Daniel Fearing enjoyed the class, although he admitted he was there to support her. “She’s a good cook. She’s played around with making her own ice cream and stuff,” Fearing says. “I’m supporting her in this. This is a great idea.” Knutzen is also a member of the Los Angeles Bread Bakers and founded the blog Root Simple, at rootsimple.com, with wife Kelly Coyne.

26 | ROSE | NOVEMBER-DECEMBER 2011

www.OldTownMonroviaCA.com Myrtle Avenue North from the 210 freeway. Parking is always free.

BOND FURS Custom Designed or Ready Made Garments, Alterations, Restyling, Storage, Cleaning and Glazing.

Find Your Happy Place in Old Town Monrovia Dine - Shop - Live

626.471.9912 www.bondfurs.com 114 W. Lime Ave Monrovia, CA 91016

12 Screen Theater New Fine Restaurants! Exclusive Condominiums Shops & Exciting Night Life www.OldTownMonroviaCA.com

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626-357-0711

Mon-Thurs & Sat: 10AM - 6PM Friday: 10 AM - 9 PM Sunday: 10 AM - 4 PM

www.ARMYNAVYGWS.com www.ARMYNAVY.ECREATER.com

BrJEFT t Make VQ t /BJMT FBDJBMT t MicrodermabrBTJPO t Waxing MBTTBHFT t EyFMBTI &xtensions

Fox & Hair Salon

In the Heart of Old Town Monrovia Walk-ins Welcome

s 0LUSH NEW DĂ?COR s .EW BARBEr, manicurist/pedicurist s .EW HAIrdressers Owner, Jane Lustig, invites you to visit Emily, Jenna, Beverly, Silvia, Sarah, Ingrid & Michelle! 108 W. Lime Avenue

(626) 359-5134

NOVEMBER-DECEMBER 2011 | ROSE | 27

Period 2

Jam making & canning Master Food Preserver Karen Klemens, owner of Mother Moo Creamery in Sierra Madre, guided students on how to make a basic chunky peach jam. Students took part in each part of the process, from rinsing peaches, cooking them over a big pot of water, peeling and sterilizing canning jars. Making the jam seemed easy enough, but Klemens was sure to explain some important details about canning the freshly made jam, taking the students step-by-step through preparing the jars for the jam. Any imperfections in the jars or even a non-sterile lid could ruin the preservation process. But done properly, unopened homemade fruit preserves can last for a year on the shelf. “You can do this with plums, nectarines, strawberries — some fruits are easier than others,” Klemens says. “Then you can add vanilla, brandy, cinnamon or combine with another fruit.” Klemens, who moved from Illinois 17 years ago, has a Master Food Preserver certification through the University of California Cooperative Extension. “We're always learning,” she says. “I would rather pick up my jar of tomatoes, instead of buying it at the store.” Preserving is possible year round in Southern California because our climate allows for a variety of produce to be in season all year, Klemens says. The Mother Moo Creamery store opened in September in Sierra Madre at 17 Kersting Court. Visit her site at mothermoo.com.

HOMEWORK For more information on the institute, classes and more, visit instituteofdomestictechnology.com. For updates on the Altadena Farmer’s Market, visit its Facebook page at facebook.com/AltadenaUrbanFarmersMarket. For more on the Mariposa Creamery micro-dairy farm, visit its Facebook page at facebook.com/MariposaCreamery.

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Period 3

Mustard making Though the class of handcrafting mustard offered the simplest of instructions, it was a treat for the students and instructor Shuldiner because it allowed for a variety of colors and flavors. “Your individuality is in making it yourself,” he says. “This isn't just about making mustard. It's about making a deeper connection to the real world before industrialization. I felt empowered (when I made my first mustard).” There are many options to making one’s own mustard. The first choice: start with mustard seeds or powder, depending on the texture one wants to create. There are several types of seed, too, that vary in color from yellow, brown and black. They can be used in any combination. “The mustard making was most intriguing. It was so interactive,” says Sharon Scott of Rancho Santa Margarita. Scott writes for comic books and films, and is a selfproclaimed foodie. She writes a blog about making your own food, poorfoodie.com. “I already make cheese at home and I make vanilla extract,” she says. “I bought Erik’s book and made chicken stock. I love the indoor-outdoor feel of the workshop.” Students experimented with the softened mustard seeds and the variety of additions Shuldiner offered: vinegar, herbs, spices

Period 4

Cheese making

and sweeteners. “I've added cognac, agave nectar. I've done fresh herbs,” Shuldiner says. Aside from the institute, reviving the Altadena Farmer’s market and mustard making, Shuldiner is completing his own gourmet vegan cookbook for Chronicle Books with a release date set for next spring. He has a background in recipe development, cookbook writing, marketing and publication design. “I’m mostly self-taught,” Shuldiner says. “I took a (master food preserver) Delilah Snell class. I’m looking forward to learning more.”

To round out the workshop and take advantage of the goats raised on the estate grounds, students were treated to a crash course in making chevre, a soft cheese, by estate owners Stephen Rudicel and Gloria Putnam. Students were given some important notes to begin within their workshop handout: find the best milk, handle milk gently, handle curd with care, heat slowly and work cleanly. “Cheese is the miracle of milk,” Putnam says. “It demands respect. It’s nutrient-rich and has almost everything you need.” Since the full process of creating cheese takes longer than an hour, students worked with cheese that had already begun the process, using fresh goat milk. “You can't make cheese with shelf-stable, ultra-pasteurized milk,” Putnam says. “Raw milk is great for cheesemaking. (Raw milk) is not to be feared. Fresh cheese is very forgiving. Aged cheese (is not).” After the whey was separated from the cheese, students had soft cheese that they could add salt to taste before packaging it up or tasting it with the freshly baked bread made for each student by Knutzen during the final class. “Whenever I take a class like this, it motivates me to make more of my own food,” says Jennifer Horine of Glendale. Horine and her mother, Cindy Dailey of Monrovia, were excited about their new skills. “The more we can get away from processed foods, the better,” the mother says. “You have more of an appreciation for your food,” Horine adds. NOVEMBER-DECEMBER 2011 | ROSE | 29

Extra credit

The estate The Zane Grey Estate was built in 1906 by Chicago businessman Arthur Herbert Woodward. He commissioned architects Myron Hunt and Elmer Grey (no relation to the author) to build the Mediteranean Revival-style home. It was the first fireproof home in Altadena, built entirely of reinforced concrete, a special request from Woodward's wife, Edith Norton Woodward, who survived the Iroquois Theater fire in 1903. Zane Grey, known for his adventure novels and particularly for his Westerns, and his wife Lina “Dolly” Grey, bought the home in 1920, and soon added a second floor for a studio, library and museum. Later, in 1928, the Greys added an east wing. After their deaths, their sons took over, eventually selling parcels of the five-acre property as subdivisions. The mansion with its large yard was sold to Charles and Rosejane Rudicel in 1970. After Charles died, his widow moved out and turned the mansion into a rental. But more than six years ago, Rosejane moved back. Her son Stephen and Gloria Putnam moved in as well to take care of her and fix up the house. They decided to create a sustainable urban farm, and began raising goats and making cheese in 2009. They also raise chickens. “We have Nubian goats,” Putnam says. “Their milk has the highest butterfat content.” “The first two goats we had for six months, then we got more goats and have been breeding since then,” Rudicel says. “We like to see how long we can extend the lactation time. We want more milk and fewer goats.” “Half of the goats are for milking and half are pets,” Putnam says. “We milk them twice a day. With our busy schedules, that time is something we look forward to, spending it with the goats and each other.” Rudicel and Putnam are both graduates of the Artisan Cheesemaking course at the Dairy Products Technology Center at Cal Poly San Luis Obispo. Their mold-ripened goat cheese “Mariposa Bijou” won a Gold Medal at the Los Angeles County Fair in 2010. Putnam has taught physics and math at Diamond Bar High School and Rudicel is an instructor for Cal Poly Pomona’s Interdisciplinary General Education program. Rudicel also owns and operates The Press restaurant in Claremont and is a graduate of the LA County Master Food Preserver program. R

30 | ROSE | NOVEMBER-DECEMBER 2011

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EAT

Q&A: Chef Yujean Kang Owner and executive chef, Yujean Kang’s

Pairing of cultures

By CLAUDIA S. PALMA

Yujean Kang, owner and executive chef of his namesake restaurant in Old Pasadena, grew up with his father’s business sense; he keeps an eye on the financial aspect of running a restaurant. But he also inherited his mother’s culinary skills and creativity, and those traits have garnered many accolades for Kang and his dishes for the last 20 years here. Kang, 47, of Pasadena, is a Taiwan native who immigrated to the United States as a boy. After culinary school and various jobs throughout the San Francisco area, Kang and his wife Yvonne opened his first restaurant — Yujean’s Modern Cuisine of China — in 1986. For two years, Kang worked to perfect his skills of traditional Chinese cooking while exploring new boundaries to create his own cuisine. Still, Kang prefers to call his cooking “gourmet Chinese”; nothing else. “People try to label us, but we don’t want to be labeled,” he says. At Yujean Kang’s in Pasadena, Kang continues his modern twist on authentic Chinese dishes such as dim sum by using classic methods paired with high-quality ingredients such as chrysanthemum petals. He also offers an extensive wine list to complement each dish. YUJEAN KANG’S Kang occasionally holds special culinary events such 67 N. Raymond Ave. (626) 585-0855 as a recent tofu dinner that featured the soybean curd in yujeankangs.com various imaginary dishes. When not in the kitchen, Kang and Yvonne find time to a restaurant and wanted to implement that idea. spend with their grown sons, including the oldest, who at 22, The Chinese restaurants are so different in this country (than in works in the restaurant kitchen with his dad. China). Chinese restaurant mentality is different. Americans lack understanding of what Asian cuisine is supposed to be like. Then ROSE: How did you end up in the United States from your birth people began to travel and became more educated … they know home of Taiwan? more and are more demanding for that type of food. Kang: At 12 years of age, I came with my family (to the San Francisco area). R: Do you have your own recipes? How do you decide what’s on the menu? R: Did you always know you wanted to be a chef or own a KANG: We have our own recipes, passed down from family. restaurant? It’s not just the flavor, preparation is important. The menu can KANG: My mom had a restaurant in Taipei. The first dish I made change. When you have quality ingredients, quality costs more. was noodles for myself at home. It was good. I had an idea for

32 | ROSE | NOVEMBER-DECEMBER 2011

Photos by SARAH REINGEWIRTZ

Owner and executive chef Yujean Kang.

Lately, we have Chinese people coming to the U.S. and they care more about the food, no matter how much they pay. In Shanghai, the average cost per person is $125 to eat out. Here, if you charge an average $40 per person and are packed every night, then you do good as a restaurant. We don’t have that kind of market to charge $125 per person. In New York, many restaurants are charging at that level. R: How did the wine pairing start? What do you enjoy about wine? KANG: We always enjoyed wine. Traditionally in China, in the older days, they drank Chinese wine. Nobody says wine shouldn’t go with Chinese food, but there are so many varieties of tastes

in wine, the trick is to find exact match, to pair wine and food together. Find that, and you have an experience. A pinot noir or burgundy, without a lot of tannins goes well. On the lighter side, there’s riesling. R: What is your personal favorite pairing? KANG: I personally enjoy riesling or pinot noir; they’re pretty flexible wines to go with many dishes. If I could have one white, it would be riesling; if I could have one red, it would be pinot. For dessert wine, I tried a late harvest German riesling once; it was really unforgettable. The flavor exploded in my mouth. NOVEMBER-DECEMBER 2011 | ROSE | 33

R: What do you want patrons to feel when they come to your restaurant? KANG:. Itâ&#x20AC;&#x2122;s really an experience, going out to eat. What it takes to satisfy your appetite can vary. For upscale dining within a price range, weâ&#x20AC;&#x2122;re looking for originality, like lamb tripe, and still have ďŹ&#x201A;avor. R: Do you visit Taiwan? KANG: We visit sometimes; my wife still has family there. After we sold the ďŹ rst restaurant (in San Francisco) to my sister, we tried to open a restaurant in Taiwan, but it never opened. We decided we didnâ&#x20AC;&#x2122;t want to invest there after all, so we returned to the States. When we returned, it was right after the 1989 (San Francisco) earthquake. So we said never mind, weâ&#x20AC;&#x2122;re not opening in the Bay Area. Then we came to Pasadena. R: What is your favorite style of music? Any good music and wine pairings? KANG: I like all music: classical, rock, jazz, pop. The type of music to enjoy depends on the environment, scene, time and the company. Food, wine and music is meant to be enjoyed with company. For pop music, most of the â&#x20AC;&#x2122;70s music I like a lot. I enjoy some classical jazz, some Japanese jazz, sometimes just classical music. I like Russian classical music. My wife plays the piano and she enjoys Chopin. I wish I could play an instrument. R: How is it working with your son in the kitchen?

KANG: Working with my son is good. He graduated from Cordon Bleu and worked at Dragoâ&#x20AC;&#x2122;s for about a year. Then he wanted to learn to cook Chinese, so he came here. Maybe one day he will own a restaurant. R: Youâ&#x20AC;&#x2122;re celebrating 20 years in Pasadena, how does that feel? Any big plans? KANG: Twenty years feels just like yesterday. Pasadena is nice, the people are pleasant, very classy. We have loyal customers. We celebrate every day. R

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EAT

DINING GUIDE By Merrill Shindler

ROXOLANA 34 S. Raymond Ave. (626) 792-0440 A rare appearance of Ukrainian cooking in an Old Pasadena storefront, with the sort of retro-formal décor that wouldn’t be out of place in Kiev, with sconces dangling from ochre walls in a narrow room dominated by long tables of émigré families digging into dishes from the homeland like borscht with pampushki, pirogi, golubtsy and shashlik done several ways — culinary détente in this bar-and-pizza-heavy part of town. About $35 per person. MEZBAAN INDIAN CUISINE 80 N. Fair Oaks Ave. (626) 405-9060 One of Old Pasadena’s most popular Indian restaurants, recently expanded into the space next door, turning it into the only Indian restaurant in the neighborhood with a full bar and lounge — have a martini with your tikka masala and a mojito with your tandoori. About $20 per person. NEW YORK DELI 25 N. Raymond Ave. (626) 578-0010 The menu says, “A Slice of New York in Pasadena” — though it’s really more a slice of corned beef, of pastrami, of beef brisket, of turkey and of tongue, with a smear of chopped liver, some coleslaw and Russian dressing with a pickle on the side. For those hungry for a taste of the Old Country, without driving to the San Fernando Valley, this is a much appreciated addition to the dining scene. About $18 per person.

IL FORNAIO 24 W. Union St. (626) 683-9797 Classic Italian food served in a restaurant built around its wonderful breads and pastries, with a fine selection of pastas — and a monthly menu dedicated to different regions of The Boot. Go every month, and you'll get to taste just about the whole country. About $25 per person.

PITA JUNGLE 43 E. Colorado Blvd. (626) 432-7482 This non-jungly jungle has polished wood on the floor, bare brick on the walls and industrial ductwork overhead. It’s the first out-of-state branch of an Arizona chain (there are 12 branches in the Grand Canyon State), heading west and landing in the very heart of the Crown City, with a menu of hummus done five ways,

POINT08 95 E. Green St. (626) 683-0808 Not so much a gastropub menu, as a jazz club menu, with a grabbag of dishes that go well with cocktails, more or less, ranging from a cheese plate, to lobster corn dogs, to blackened salmon and a small filet. On the other hand, there are enough cocktails to keep you well watered while the music plays. About $35 per person.

14 different pita sandwiches — along with wood-fired pizzas (on

TECHNIQUE AT LE CORDON BLEU 525 E. Colorado Blvd. (626) 229-1377 The teaching restaurant at Le Cordon Bleu College of Culinary Arts, a cavernous space in the lobby of what used to be the Pasadena Star-News, offering a three-course lunch, and either a three-course or five-course dinner, cooked by students and served by students. Prix fixe lunch for $10; prix fixe dinner for $12 and $15.

with a few entrees), served in an old-fashioned setting on upper

CAFÉ BIZOU 91 N. Raymond Ave. (626) 792-9923 What was once the New Kid on the Block has grown into one of Old Pasadena’s most iconic dining destination. It is an exceptional New American/Mediterranean bistro that continues to offer romaine salad, Caesar salad or the soup of the day for a dollar extra with any entrees. And corkage is still $2 as well. About $35 per person.

lavosh crust) and a selection of vegetarian burgers at this Modern Med café that’s very veg-friendly. About $15 per person. PINOCCHIO’S PIZZA 1449 N. Lake Ave. (626) 791-7591 Classic pizzas, pastas, soups, sandwiches and small dishes (along Lake Avenue — where a big crowd shows up for the Game of the Moment, the pies have plenty of crunch and crust and toppings range from the basics to the eccentrics — eccentric but tasty. About $18 per person. THE COUNTER 140 Shoppers Lane. (626) 440-1008 This fast-growing, somewhat upscale burger concept began in Santa Monica and has been spreading fast since then, thanks in part to being described as one of America’s great burgers by The Oprah herself. The subtitle is “Custom Built Burgers” — and it fits, with dozens of options for cheeses, toppings and sauces. You can even have a burger-in-a-bowl — though without a bun, the burger seems to lack its sense of purpose. About $15 per person. NOVEMBER-DECEMBER 2011 | ROSE | 35

36 | ROSE | NOVEMBER-DECEMBER 2011

Elements OF happy hour

By STACEY WANG

Portobello mushroom fries, artisan sausage, lobster hot dogs: Happy hour menus have made great strides since the days of peanuts and french fries. It’s upscale eats at good prices. At Element’s Kitchen & Lounge, it’s also about discovery. Whether it’s taking a well-known dish and adding a bit of the unfamiliar — think nachos with pork belly or garlic fries prepared with truffle oil — the restaurant and bar wants its customers to have an experience when they eat, owner and executive Chef Onil Chibás says. Photos by Sarah Reingewirtz

NOVEMBER-DECEMBER 2011 | ROSE | 37

“I wanted to make happy hour special and fun. The food has a twist, but it gives people what they want,” he adds. The restaurant has expanded its new happy hour to include items off the regular menu. Included is a vegetarian-friendly polenta cake, which is topped with caponata and served with a romesco vinagrette, and Asian fish and chips — a Far East take on the British classic fried fish with a side of rice wine vinegar-Sriracha and miso-lime dipping sauces. The creation of the new eats has also been a discovery process for Chibás and his chef de cuisine, Alberto Morales. The chefs, in an off-the-cuff creative session a day before the menu debuted, swapped ideas about adding elements to the dishes. “I want happy hour to be like our dinner menu,” Chibás says. “Eclectic and evolving.” The key to Elements’ happy hour success has been its “5 to 7” concept — $5 to $7 food and drink from 5 to 7 p.m. — and a focus on creating bites that go well with the bar’s drinks. “Our bartenders are really craftsmen. They’re really chefs behind the bar,” Chibás says. Happy hour drink favorites include Elements Gin & Tonic, gin and housemade tonic water served on the rocks, and the Widow Maker, housemade punch and malt liquor. But if a customer wants something off the menu, the bartenders can tailor drinks that fit around the happy hour price. For those looking to satisfy their stomachs, a must-try on the food menu is the pork belly nachos — pork belly braised in chicken stock with a twist of orange, jalapeño, garlic and cumin. It’s served on a bed of pickled jalapeños, homemade cheese and corn tortillas. These menu items are just a few of what’s to come for Elements. The restaurant will continue to expand and change up the restaurant’s happy hour food selections.

Elements Kitchen & Lounge 37 S. El Molino Ave. (626) 440-0044 $5-7 happy hour menu 5-7 p.m. daily elementskitchen.com

38 | ROSE | NOVEMBER-DECEMBER 2011

OTHER HAPPY HOUR FAVORITES

There’s no better way to let loose after work than heading into a nearby restaurant for a bite and cool cocktail. Here are some of our favorite Pasadena haunts to offer tasty dishes at a reasonable price. A/K/A BISTRO

Robert Simon and his wife Deborah had a restaurant running and operating in Napa, when they decided it was time to return to the place where everything 41 Hugus Alley started for them. They (626) 564-8111 packed everything up and Happy Hour: 4:30headed home for Pasadena 6:30 p.m. and 9-10 to open a/k/a Bistro. p.m. daily Simon really believes akabistro.com in developing trust among not only his staff, but also his customers. He aims to deliver that kind of service and that quality cuisine every night, and is there personally to ensure that it happens. Try: Portobello Fries. The portobello fries are a true house specialty They are crispy, savory and perfectly fried — not too greasy — and will convert even the most cynical fried food nonbeliever into an adoring fan. We must advise extreme caution around the portobello fries and that delicious truffle aioli with which they are served. These things are seriously addicting. Don’t say we didn’t warn you. — Evelyn Barge and Jessica Donnelly

KINGS ROW GASTROPUB

Kings Row Gastropub, a combined vision of managing partner Rob Rice and Chef Thomas Jesse, is a place dedicated to re-inventing pub classics. 20 E. Colorado A clever happy hour Blvd. menu featured items like (626) 793-3010 Asian Duck Sliders, Tandoori Happy Hour: Chicken Pizza and ‘Merguez’ $5-$9, cocktails Sausage Corn Dogs. From are $6 and beers first read, you can tell that are $3. 4-7 p.m. extraordinary love and care daily, plus 10 p.mhas been put into the menu. midnight SundayTry: White Chocolate Wednesday and all Mac ‘n Cheese. Served in day Tuesday. a crusty sourdough bread kingsrowpub.com bowl or a traditional crock, the subtle sweetness of the chocolate marries perfectly with the saltiness of the bacon and truffle as this dish comes together in your mouth. The combination of gouda, mozzarella and parmesan cheeses finish the mac ‘n cheese experience in style. Also try: Oxtail Osso Bucco. This entrée is simply served with buttermilk mashers, bourguignon sauce and garnished with cippolini onions. — Michelle J. Mills and Michael Davis

POINT 08

The dishes served at Point 08 reflect the cocktails pretty well: a mixture of old and new, classics and dishes-of-the-moment. And in some cases, a bit of both. 95 E. Green St Consider the stuffed (626) 683-0808 fried green tomatoes. Happy Hour: Fried green tomatoes are Two-for-one a venerable dish from the Wednesday South. In this case, they’ve through been tweaked in all sorts of Saturday from curious ways. They’re coated 6-8 p.m. and with Japanese panko crust, from 11 p.m.-1 and stuffed with burrata a.m. Sunday is mozzarella. They come with two-for-one all a Green Goddess dressing evening long. made in-house. point08bar.com Try: Lobster Corn Dog. The lobster corn dogs are another new take on an old dish, a mash-up of corn dogs and lobster rolls. There’s a baby spinach salad that’s sweet – as spinach salads often are – but this one is especially sweet, topped with chopped honeydew melon, candied walnuts and a dressing made with Chambord raspberry liqueur and balsamic vinegar. Also try: Kobe Beef Sliders. The Kobe beef sliders are topped with caramelized onions, and a sauce of lemon, basil and bacon, along with bleu cheese and arugula, served on sweetish King’s Hawaiian bread. They are served with Tater Tots flavored with truffle oil on the side. — Merrill Shindler

RUTH’S CHRIS STEAK HOUSE

You’ve worked hard all day, haven’t you? So treat yourself to a visit to Ruth’s Chris Steak House for its Monday through Friday $6 Sizzle, Swizzle and Swirl Happy Hour. The menu’s appetizer369 E. Colorado priced portions are Blvd. appropriately appetizer(626) 583-8126 sized. However, two Sizzle Happy Hour: $6 selections, plus one of Sizzle, Swizzle and the several Swizzle and Swirl. 5-6:30 p.m. Swirl choices, puts the bill Monday-Friday under $20 per person. It ruthschris.com would be the perfect stop to make before seeing a weeknight performance at the Pasadena Playhouse. Try: Spicy Lobster. The spicy lobster dish features good-sized chunks of lobster meat with just enough coating to be crispy and crunchy, lightly tossed in “spicy cream sauce.” Also try: Steak Sandwich with Fries. A lovely filet, pink in the middle, cut into tender, tender slices, laid along on a grilled roll with a little rich bearnaise sauce drizzled along the top. — Linda Fields Gold

GYU-KAKU 70 W. Green St. (626) 405-4842 Discounted drinks, appetizers, barbecue items, rice and dessert All day Monday; 11:30 a.m.-6:30 p.m. Tuesday-Saturday; 9 p.m.-last call Tuesday-Thursday; 10 p.m.-last call Friday and Saturday; 4 p.m.-last call Sunday gyu-kaku.com POP CHAMPAGNE & DESSERT BAR 33 E. Union St. (626) 795-1295 $3-8 food menu, $3-6 drinks 5-7 p.m. Tuesday-Sunday popchampagnebar.com REDWHITE+BLUEZZ 70 S. Raymond Ave. (626) 792-4441 Happy Hour lunch menu and drinks Noon-6 p.m. Monday-Saturday redwhitebluezz.com ROY’S HAWAIIAN FUSION CUISINE 641 E. Colorado Blvd. (626) 356-4066 Aloha Hour: Menu and bar items $5 in bar area 4:30-6:30 p.m. Sunday-Friday roysrestaurant.com VERTICAL WINE BISTRO 70 N. Raymond Ave. (626) 795-3999 $5-7 food menu and drinks 5-7 p.m. and 10 p.m.-midnight Tuesday-Thursday; 5-7 p.m. Friday Saturday; All day Sunday verticalwinebistro.com YARD HOUSE 33 E. Colorado Blvd. (626) 577-9273 Drinks and food, including half-priced pizzas and appetizers 3-6 p.m. Monday-Friday; 10 p.m.close Sunday-Wednesday yardhouse.com

NOVEMBER-DECEMBER 2011 | ROSE | 39

FROM THE STREETS

SAVED

In his 25 years of working with ex-gangbangers, Father Greg Boyle and his nonprof it Homeboy Industries have overcome the worst of times to continue to help gang members turn their lives around.

40 | ROSE | NOVEMBER-DECEMBER 2011

By Stacey Wang

A motivational speaker, book author, Jesuit priest and — most notably — the founder of Los Angeles County’s largest gang intervention and reentry program, Homeboy Industries, Father Greg Boyle isn’t one for typical employment. After all, there aren’t many priests who can talk the slang of the streets, crack jokes with exfelons and help change the life paths of gang members. “I was born in the gang capital of the world and I never joined a gang, but that doesn’t make me morally superior,” Boyle says. Homeboy Industries is a nonprofit organization that offers “homies” with criminal records opportunities to change their lives through positive alternatives. It also helps communities rethink their views. “Gang members come here to a therapeutic community and a safe environment,” says Boyle, known to the homies as Father G. “They redefine who they are in the world. They redefine courage.... They even redefine what manhood is.” His program is comprised of several businesses, including Homeboy Bakery, Homeboy Silkscreen & Embroidery, Homegirl Cafe & Catering and Homeboy/Homegirl Merchandise. The nonprofit estimates serving more than 50,000 gang members and at-risk youth.

HOMEBOY’S INDUSTRIES

Photos by Walt Mancini

Since its start, Homeboy Industries has offered various job opportunities for individuals with criminal records. Businesses include: • Homeboy Bakery, the organization’s first business, which has allowed rival gang members to work alongside each other since 1992; • Homeboy Silkscreen & Embroidery, its largest company to-date; • Homegirl Cafe & Catering, where women with records give service with an attitude; and • Homeboy/Homegirl Merchandise. Homeboy products can also be found in local grocery stores and farmers markets.

The organization also offers classes and services like tattoo removal, anger management, grief and loss, parenting, and a high school diploma study program, all to help gang members in the reentry process on both a professional and personal basis. For example, at 9:30 p.m. on Fridays, homies are taught how to interact and play with their toddlers in a class called “Big and Me.” Homeboy Industries began more than 20 years ago when Boyle walked the streets of Boyle Heights, his domain as a pastor at Dolores Mission, where eight gangs were at war. Engaging in a conversation with criminally-involved youths, he realized that many were willing to leave the life of selling drugs and gangbanging if only there were schools or jobs available. “Gangs are where kids go when they’ve encountered their life as misery,” he explains. To respond to their unmet needs, Boyle established several outlets for these individuals, such as an elementary school, day care and and employment search program, and later Homeboy Industries. Since then, Boyle has been the figurehead of the growing company that helps hundreds of criminally charged get back on track. But for Homeboy Industries, which officially became a nonprofit in 2001, it has not been easy for the organization to make it. A year and a half ago, it was forced to shut down many of its vital programs and lay off 313 of its employees because of a lack of funds; and a decade ago, Boyle was diagnosed with leukemia.

However, it is through these hard times that the priest has seen the greatest reward for himself and the company. Homeboy has rallied the support of communities to start building itself up financially and those who Boyle has helped have returned the favor in his battle for his health. (The blood cancer has been in remission for years now.) “I’ve never felt this sense of mutuality and kinship more keenly than in my own life in the last several years,” he says. In his stint as executive director at Homeboy Industries, the founder has seen homies enter the doors of the organization ready to change their lifestyles and befriend the worst of their enemies. Take for instance Youngster and Puppet, rival gang members who ran into each other at the organization. Boyle remembers they shared a hatred so deep, neither thought they could get past it to work together. “Look, if you guys can’t work together, let me know ‘cause I got a bunch of people who would love this job,” the founder recalls telling them. Six months later, Puppet was met by 10 rival gang members while taking a shortcut home. The group beat him and kicked his head in until he seemed lifeless. Within 24 hours of the incident, Boyle got a phone call from Youngster. “That’s messed up. Is there anything I can do? Can I give him my blood?,” the homie asked with concern for Puppet. Alas, there was nothing Youngster could do for his coworker. The priest had witnessed many terrible things in his life, but nothing compared to the sight of Puppet, whose head was swollen many times its size. It was so horrifying, Boyle could barely look at him. The young man was brain dead from his injuries and buried a week later. Times have been bittersweet in the founder’s line of duty. Bitter because of the many homies like Puppet he has had to bury — from his first in 1988 to his 176th in August. Sweet because of the many individuals who are able to survive their traumatic pasts to turn their lives for the better. Take Bandit for example. Bandit was a former cocaine dealer who reluctantly joined the Homeboy program only because he was tired of being tired. Fifteen years later, he is now a warehouse supervisor. He owns a home with his wife and three kids, and recently sent his daughter Jessica off to college. She is the first person he knows to go to college, besides Boyle. NOVEMBER-DECEMBER 2011 | ROSE | 41

SHARING THEIR STORY A nationally renowned speaker, Father Greg Boyle has appeared at numerous libraries, universities, conferences and the like to share the stories of Homeboy Industries and his experience as an expert on gangs and intervention techniques. He spoke at the White House Conference on Youth in 2005 with several homies by invitation from former First Lady Barbara Bush and also appeared at the 38th Pasadena Mayorâ&#x20AC;&#x2122;s Prayer Breakfast on May 6. Boyle has also penned a book, â&#x20AC;&#x153;Tattoos on the Heart: The Power of Boundless Compassion,â&#x20AC;? (Free Press, $25) that recounts his two decades of work with gang members in Los Angeles.

â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s about being in this together and about seeking compassion, that, in the end, can stand in awe of what the poor have to carry, rather than stand in judgement of how they carry it,â&#x20AC;? the priest says. Although Boyle isnâ&#x20AC;&#x2122;t left with much time to himself and is almost always weary, he says in good spirit and with an exhaustion in his voice that he wouldnâ&#x20AC;&#x2122;t trade it for anything. â&#x20AC;&#x153;For 25 years, Iâ&#x20AC;&#x2122;ve worked with gang members. Itâ&#x20AC;&#x2122;s been the privilege of my life to do that. Theyâ&#x20AC;&#x2122;ve taught me all the things of value. Iâ&#x20AC;&#x2122;m really grateful for them,â&#x20AC;? he says. Boyle hopes through encouragement and these positive alternatives that gang members will be able to rise above the misery. R

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NOVEMBER-DECEMBER 2011 | ROSE | 43

It is a fall evening and you are standing amid the tombstones, when suddenly a creature rises up out of one of the graves. Is it a world-weary spirit or something more sinister? The only way you can find out is by attending Wicked Lit, a theatrical event at the Mountain View Mausoleum and Cemetery in Altadena Oct. 21 to Nov. 6. In 2007, Paul Millet became the artistic director for the Nom de Guerre Theatre Guild. Assuming his duties, he called on friends Jeff G. Rack and Jonathan Josephson to help create its theater season. The trio thought an annual event would fit the bill and decided to gear it to Millet's favorite time of the year: Halloween. An idea emerged. “What if we select scary horror stories that we like and that we think would make interesting adaptations, and create an event that would feature short plays based on literature?' Millet says. Dubbed Wicked Lit, the event debuted as a staged reading series in various locations in Southern California in 2008 and evolved into fully staged plays by 2009. The play series, featuring three works, was first held at Greystone Manor in Beverly Hills. It moved to Altadena in 2010, where it was a huge success. The company recently changed its name to Unbound Productions, and Millet, Rack and Josephson are its coartistic directors. This fall, Wicked Lit offers a cast of 28 actors presenting two productions, each consisting of three plays drawn from classic horror literature. Production A is 'The Cask of Amontillado' by Edgar Allen Poe, 'The Unnamable' by H.P. Lovecraft and 'The Chimes' by Charles Dickens. Production B offers 'The Body Snatcher' by Robert Louis Stevenson, 'Casting the Runes' by M.R. James and 'A Ghost Story' by Mark Twain. The shows are geared to ages 12 and older. “As far as the stories go, we like a nice mixture,” Rack says. “They're all scary, but some are a little more humorous than others. We try to stay as true as we can to the original works.” An evening of Wicked Lit begins by dividing the audience into three groups, each led by a guide to the various play locations. Guests wander both through the cemetery and into the mausoleum, so comfortable shoes and appropriate dress for the weather is a must. “The other thing that's really special about this, is you're immersed in the story, “ Rack says. “You're walking in literature. In 'The Cask of Amontillado' (which is presented in the mausoleum) you're actually walking among the dead. “It's not like a haunted house, and it’s not a gore fest. It is storytelling in the round … with a few scares.” Unbound Productions also presents History Lit. Earlier this year, it held three staged readings of works by female authors at the Pasadena Museum of History. There already are plans to present plays adapted from the same stories at the Fenyes Mansion in the spring of 2012.

44 | ROSE | NOVEMBER-DECEMBER 2011

Destination: Horror

Story by Michelle J. Mills | Photos by Sarah Reingewirtz

NOVEMBER-DECEMBER 2011 | ROSE | 45

WICKED LIT Production A: Poe, Lovecraft and Dickens 8 p.m. Oct. 21-23 and 27-31 and Nov. 2-5 Production B: Stevenson, James and Twain 8 p.m. Oct. 27-31 and Nov. 2-6 Mountain View Mausoleum and Cemetery, 2300 N. Marengo Ave., Altadena $39-$60 (818) 242-7910 wickedlit.org

Spooky tales come to life Production A 'The Cask of Amontillado' by Edgar Allen Poe, adapted by Paul Millet: Journey through the catacombs for a tale of madness, unrequited love and deception. 'The Unnamable' by H.P. Lovecraft, adapted by Jeff G. Rack: A dealer in ancient artifacts and a follower of the occult enter a graveyard together, and, if all goes according to plan, only one will return home. 'The Chimes' by Charles Dickens, adapted by Jonathan Josephson: A twist on 'A Christmas Carol' with the themes of renewal and the ties that bind, along with a few goblins.

Production B 'The Body Snatcher' by Robert Louis Stevenson, adapted by Paul Millet: In 19th Century Scotland, Mary Fettes is planning to become the first female medical student at the University of Edinburgh, but horrors await that will change her life forever. 'Casting the Runes' by M.R. James, adapted by Jeff G. Rack: After a publisher rejects a manuscript from a practitioner of the occult, he must fight a supernatural fury threatening his life. 'A Ghost Story' by Mark Twain, adapted by Jonathan Josephson: A fun horror tale about a college student whose car gets two flat tires, forcing him to seek refuge in an abandoned hotel. R

Paul Millet and Jeff G. Rack of Unbound Productions.

46 | ROSE | NOVEMBER-DECEMBER 2011

It’s all in the

(folk) music

A Caltech group has staged 300 shows in nearly 28 years ... and is still counting. By Catherine Gaugh

In baseball, a series usually is three games, unless it’s the World Series, when it’s seven. Producers of most TV shows would be happy with a series that stays on the air five to seven years. The popular Harry Potter stories spawned seven books; the incredibly successful “Star Wars” had six films. So prepare to be impressed: A volunteer student organization called the Caltech Folk Music Society has a series of (nearly) monthly concerts that has been going on for nearly 28 years, since January 1983. The group’s website lists nearly 300 shows presented, representing roots music from gaelic to Guthrie. And it shows no sign of wrapping up, not when it can lure the best up and coming musicians as well as legendary folk music artists of various genres to perform in a 200-seat classroom on the Caltech campus for a cut of ticket proceeds. And those proceeds are comparatively modest: Tickets are only $5 for Caltech faculty and staff, and usually $15 for everyone else. The richness of this concert series is not about money. It is about the audience experiencing the evocative and haunting sounds of voices matched to ancient instruments in the hands of expert players; absorbing the still-relevant moral lessons to be gained from songs, some written centuries ago, and others written today, following the old traditions; and feeling a personal connection with the artists, who are here, live and performing — for us. “Folk music is how you would teach your children about life,” says Nick Smith, who, with colleague Rex Mayreis, shoulders the work of putting these concerts on. “It is passing on an oral tradition.” “In the beginning, it also was a way to spread the news,” he adds. “For example, the song ‘Tom Dooley’ (“Hang down your head, Tom Dooley”) was a real life murder trial, a trial of the century.”

NOVEMBER-DECEMBER 2011 | ROSE | 47

FOLKLORE The folk music society was started by a few Caltech graduate students and driven in particular by Brian Toby, who learned to love live folk music as a student on the East Coast but couldn’t find enough of it here. “Folk music is much more vibrant when musicians explain why he/she wrote a song or decided to perform it,” Toby says. “Folk music tells stories and opens our lives to experiences we would otherwise not know.” But to hear it live, Toby had to drive to McCabe’s in Santa Monica. “Even after I bought my first car, I realized it was just too far away to go regularly.” That was in 1982. Toby soon found out that the Caltech Y ran free outdoor concerts every Friday at noon, so he joined the group and invited feminist singer-songwriter Joanna Cazden and folk singer/guitarist Artie Traum to play. With the help of fellow grad student Simon Davies, Toby organized five concerts that were well attended. However, the Y and the Graduate Student Council complained that too many of the concerts were folk music. Couldn’t they put on something different? 48 | ROSE | NOVEMBER-DECEMBER 2011

Davies and Toby realized they would have to go out on their own. “Simon and I instead decided that perhaps we could break even if we — novel thought — charged admission,” Toby says. “We organized three concerts starting in January 1983 with a then non-existent organization that we named the Caltech Folk Music Society.” Cazden agreed to play at the first one. Word got around. “We gave the performers guaranteed minimums and 80 to 90 percent of the net income,” Toby says. Sounds like a lot, but tickets were $3 to $6 then. Caltech students got in for $1. And the concerts were held in a small student lounge that now houses a bookstore. It helped that the musicians also got a chance to sell their CDs. Running a monthly concert series was — and still is — an enormous challenge. Toby went to folk festivals and visited venues. He met musicians and agents, listened to CDs, checked tour calendars, decided who to invite and negotiated terms. He got tips on how to write contracts. He paid the musicians. That wasn’t all.

COMING UP Oct. 29: William Jackson and Grainne Hambly, Two sides of Celtic Nov. 19: Rita Hosking and Cousin Jack, rural folk music Dec. 10: Kevin Burke, fiddle Feb. 25: Steve Gillette and Cindy Mangsen, varied folk music March 17: Cheryl Wheeler and Kenny White, folk songs and humor

“I had to learn how to run sound equipment, to do publicity, to make posters, to run a phototypesetter and do pasteup — of course, this predates laser printers and Microsoft Word,” Toby says. “For every concert, we set up 100 to 200 folding chairs, a riser for a stage, assembled a sound system and later, simple lighting and — oh, yes — sold tickets.” “After the concert, it was all put away again,” he says. “Pretty exhausting.” When did he have time for his studies? He didn’t. After a few years, he decided he had to stop organizing concerts so he could finish his thesis and graduate. Now 53, Toby is a nuclear scientist in energy research and based in Illinois. He plays guitar for fun and attends concerts from time to time, catching acts he once booked at Caltech. “I treasure that I got to know some of the musicians making music that I loved,” Toby says. “How many people get to say that?”

Photos by Eric Reed

CONTINUING TRADITION When Toby said he was leaving the group, the other students were worried that they wouldn’t be able to keep it going. But they decided to give it a shot. Walter Hamilton took over; Mayreis and Smith helped. But after an intense few years, Hamilton graduated and left. Funny how time slips away. Smith and Mayreis both graduated long ago, settled in Pasadena and now work in public libraries for a living. But they have never walked away from the folk music society. As community members, they help the student organization stay viable by fitting in the work to book musicians, send out publicity and sell tickets around their full-time jobs. Some things are simpler now. Caltech’s box office helps with the ticket sales. And the concerts moved to a lecture classroom — the Beckman Institute Auditorium, which has 200 seats with fold-down desks arranged on risers, stadium style. A few chairs can be brought in for sold-out crowds, such as the huge turnout for Country Joe McDonald’s “Tribute to Woody Guthrie” show in February, and for the longesteemed bluegrass musicians “Loafer’s Glory” in August. The musicians are stationed in the professor’s lecture area at the bottom of the room, in front of a massive chalkboard that usually has long strings of scientific formulas scrawled on it. It’s not a bad place for a concert, especially for this kind of music. “Folk music needs a comfortable listening room,” Smith says. The acoustics are better than in some other campus performing halls, Mayreis adds. You’ll find these two at every concert. Smith is in the lobby, selling tickets. Before the show starts, he announces coming attractions and

introduces the acts in his booming mellifluous voice (He is also a professional storyteller). Mayreis and a few helpers sell coffee, cocoa and cookies in the lobby at intermission. All the parts of this package make for a sweetly warm and welcoming atmosphere for the musicians and the audience. Smith does most of the booking. He says the reputation of Caltech’s appreciative audiences draws musicians from all over the country and from the British Isles, where American folk music has its roots. He offers acts a guaranteed minimum and a large share of the ticket sales. None of the folk music society members get paid. “Some acts claim higher fees and bigger halls,” Mayreis says. “You won’t see Judy Collins, Arlo Guthrie or Jackson Browne play here, but you might catch their siblings, who are just as good, but who didn’t make the pop crossover.” How do they decide who to book? “I think about who I want to hear,” Mayreis says. “I love all the string instruments and the different sounds they make. “And we think about the audience. Balance is important. We don’t want to do five bluegrass concerts in a row. We want the concerts to be varied, original and interesting.” Smith and Mayreis look for opportunities to expose audiences to a variety of instruments: banjos, fiddles, guitars, mandolins, dobros, harps and zithers among others. When Susie Glaze played there in April with the HiLonesome Band, she brought her entire collection of musical instruments: guitar, mountain dulcimer and autoharp; with each, she delivered a unique set of sounds and emotional tones.

NOVEMBER-DECEMBER 2011 | ROSE | 49

Performers often speak appreciatively of the warmth and openness to new songs the Caltech audiences offer. Many say they want to come back as often as possible. But again, for balance, Mayreis and Smith prefer to schedule favorite artists such as the extraordinary balladeer/songwriters Eliza Gilkyson and Katy Moffatt and Celtic harper Patrick Ball every other year. They have pulled off some amazing recent bookings in the folk music world. Rosie Sorrells, the 75-year-old folksinger from Idaho known as the ‘Hillbilly Edith Piaf” stopped in early last summer on what was probably her final tour. Another fabulous catch was Loafer’s Glory, a quartet of America’s finest bluegrass legends — including Herb Pedersen, Bill Bryson, Tom Sauber and Patrick Sauber. Pedersen was once a member of the folksinging Dillards, and still tours with former Byrd Chris Hillman. The legendary Marley’s Ghost also made a rare appearance. “It requires patience,” Smith adds. “Booking a single act could take years to bring about, especially acts from outside the U.S. It takes six months to a year just for them to get a performance visa.” Just as it was for the founder Toby, Mayreis and Smith say the time they spend bringing interesting and tremendously satisfying folk music to Pasadena is well worth it. Especially when students like Gretchen Keppel Aleks put aside their studies for an evening to attend a performance. “I love listening to old-time music,” Aleks says. “The songs offer a window to the way society used to be, about the struggles people went through. “We shouldn’t forget those struggles. They can often tell us about where we are headed today.” R 50 | ROSE | NOVEMBER-DECEMBER 2011

Caltech Folk Music Society Monthly concerts Caltech Beckman Institute Auditorium folkmusic.caltech.edu folkmusic@caltech.edu Caltech Ticket Office 332 S. Michigan Ave. events@caltech.edu (626) 395-4652

Catherine Ashomore

LOS ANGELES OPERA OPEN HOUSE 9:30 a.m. to 5 p.m., Nov. 5 Dorothy Chandler Pavilion Los Angeles Music Center 135 N. Grand Ave. Downtown Los Angeles Free; the concerts and backstage tours require advance reservations and $1 ticket fee; (213) 972-8001

Nights at the Los Angeles Opera

There’s nothing like opera: the music, the costumes, the sets AND the fabulous voices that fill the theater without microphones. So mark your calendar for the Nov. 5 open house at the Los Angeles Opera, when the behind-the-scenes secrets will be revealed — including backstage tours, screenings and up-close looks at scenery, props, costumes and wigs. There are even art workshops for children and two free family concerts, although you need to reserve a spot ahead of time. It’s all because the opera company is celebrating its 25th season and they invite you to enjoy the fun. The concerts are “The Prospector,” at 10 a.m. and 3 p.m., a 30-minute children’s opera inspired by Puccini’s “The Girl of the Golden West” and “Sing Out Loud,” a concert of opera’s “greatest hits,” at 11:45 a.m. and 1:30 p.m. A scenic and costume presentation will be at 10:30 a.m. and 3:30 p.m. in the lobby. A screening of the 2003 “La Damnation de Faust” will be at 1:30 p.m. and the 2006 “La Traviata” (starring Renee Fleming) will be shown at 4 p.m. — Catherine Gaugh

COMING UP “Roméo et Juliette” Six performances, Nov. 6-26 Directed by Ian Judge Starring soprano Nino Machaidze and tenor Vittorio Grigolo, making his Los Angeles debut, in the title roles. Conductor: Placido Domingo “Simon Boccanegra” Seven performances, Feb. 11-March 4. Directed by Elijah Moshinsky Starring Placido Domingo as Boccanegra and soprano Ana María Martínez as Boccanegra’s long-lost daughter Amelia. Conductor: James Conlan THE 2011-2012 LOS ANGELES OPERA SEASON Tchaikovsky’s “Eugene Onegin” Mozart’s “Così fan tutte” Gounod’s “Roméo et Juliette” Verdi’s “Simon Boccanegra” Britten’s “Albert Herring” Puccini’s “La Bohème”

NOVEMBER-DECEMBER 2011 | ROSE | 51

SEEN

Celebrating equality

PHOTOS BY JAMES CARBONE; COURTESY PHOTOS, FAR RIGHT

The League of Women Voters held its 75th Anniversary celebration in honor of Women’s Equality Day on Aug. 28 at the Hillmont House in Pasadena.

Advancing HIV, AIDS research AIDS Research Alliance (ARA) sponsored a party on Sept. 8 to salute Dr. Michael Gottlieb, Pasadena’s pioneering HIV/AIDS physician, at the home of Eileen and Charles Read in Pasadena.

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Real love for peace Library Society Ball

Supreme Master Television — an international nonproﬁt channel airing news and programs that foster peace and promote healthy, green living — celebrated its ﬁfth anniversary on Aug. 27 with a two-part show, “The Real Love Musical” and “Don McLean in Concert,” at the Pasadena Civic Auditorium.

The annual Huntington Library Society Ball was held at the Huntington Library, Art Collection and Botanical Gardens in San Marino on Sept. 17.

$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $ s #/).3 $$ $ $ 39 Years of Experience s '/,$ $ $ s 3),6%2 $$ $ Type Coins U.S. GOLD COINS $ 1/2 CentBuying $ 1793...................... $1,000 and up $1.00 U.S Gold ..........................$90 to $2,500 1/2 Cent (other)...........................$5 and up $2.50 U.S Gold ..........................$80 to $5,000 $ Large $ Cent 1793...................$1,000 and up $3.00 U.S Gold ........................$350 to $3,500 2¢ Pieces .....................................$3 and up $5.00 U.S Gold ........................$125 to $5,000 pieces.....................................$3 and up $10 U.S Gold ...........................$325 to $4,200 $ 3¢ $ 1/2 Dimes 1794-1805...............$500 and up $20 U.S Gold ...........................$650 to $5,000 Dimes 1829-1873...................$5 and up $20 High Relief .........................up to $50,000 $ 1/2 $ U.S 5¢ 1866-1882........................$3 and up U.S 5¢ 1883-1912.......................25¢ and up '/,$ + s + s + s + s + 5¢ Buff..................................15¢ and up $ U.S $ WE BUY ALL SOLID GOLD ITEMS-NEW, USED OR BROKEN U.S 10¢ Before 1808.................$100 and up High School Rings........................ Up to $500 10¢ 1809-1837........................$8 and up Wedding Bands......................... Up to $1500 $ U.S $ U.S 10¢ 1838-1891........................$5 and up Old Mountings ............................. Up to $700 U.S 20¢ 1875-1878.....................$25 and up Bracelets.................................. Up to $10,000 20¢ 1796 ........................$5,000 and up $ U.S $ Necklaces ............................... Up to $15,000 U.S 25¢ 1804-1807....................$100 and up Old Watch Cases..................... Up to $2,400 25¢ 1815-1837......................$15 and up Charm .......................................... Up to $600 $ U.S $ U.S 25¢ 1838-1891.......................$5 and up Dental Gold ........................ Bring in for cash U.S 50¢ 1796 and 1797.......$15,000 and up Broken Chains..................... Bring in for cash 50¢ 1794-1806......................$75 and up $ U.S $ PLATINUM U.S 50¢ 1807-1837......................$25 and up ALL PLATINUM JEWELRY – BRING IN FOR CASH 50¢ 1838-1891......................$10 and up Mountings ................................. Up to $2,500 $ U.S $ U.S $1.00 1794 ....................$25,000 and up Therm-Coupling Wire........ Bring in for testing U.S $1.00 1795-1805.................$500 and up Crucibles .......................... Bring in for testing $1.00 1836-1839..................$150 and up $ U.S $ Screen .............................. Bring in for testing U.S $1.00 1840-1877....................$50 and up $ Trade Dollars ...............................$50 and up IF YOUR ITEMS DIAMONDS $ AREN’T BEING USED, BRING IN FOR AN APPRAISAL AND CASH OFFER. $ 1966 AND BEFORE LINCOLN CENTS THEM $ 1/2 Carat....................................up to $2,400 Carat....................................up to $3,000 $ 1909-S and 1931-S....................$20 and up 3/4 $ 1 Carat .....................................up to $10,000 2 Carat .....................................up to $20,000 1909-S VDB .............................$400 and up 3 Carat .....................................up to $50,000 .......................................$75 and up $ 1914-D $ 4 Carat ...........................Bring in for a quote 1910-S, 1911-S, 1913-S, 1912-S, 1914-S, 1915-S, 1922-D, 1926-S and 1931-D............ $5.00 Large diamonds much, much more. We buy old mine cut and $ 1924-D.................................................. $ $15 European cut diamonds. We buy diamonds with or without GIA !LL OTHER BEFORE ` EACH certificates Coins $ Foreign $ (excluding Canada cents) ....3¢ each and up ALSO WANTED: KEY DATES AND RARITIES, PCGS, NGC & ANACS Sets GRADED COINS, COLLECTIONS, ESTATES, ACCUMULATIONS $ Proof $ Confederate Currency (before 1928) AND DEALER STOCKS, AMERICAN EAGLES GOLD, PLATINUM, U.S Paper Currency (before 1928) SILVER, SAKR, CML, 40 & 90% SILVER COINS, SILVER BARS, SCRAP GOLD AND SILVER FLATWARE. CALL FOR QUOTES. $ $ CIRCULATED SILVER COINS WANTED: US AND FOREIGN CURRENCY, LARGE SIZE NOTES, PRICES – COMMON DATE – 1964 AND BEFORE $ AVERAGE $ SMALL SIZE 1976 AND BEFORE. Silver Dollars (before 1935).. $20 to $25,000 WANTED: STAMPS, SINGLES, SHEETS, COLLECTIONS, ESTATES Dollars..................................$7 and up $ Half $ AND DEALER STOCKS. NO COLLECTION TOO SMALL OR TOO Quarters .....................................$3 and up $ Dimes ................................... $1.40 and up LARGE! $ 31 W. Del Mar $ $ “Old Town” Pasadena Call Paul for an appointment at $ $ (626) 793-8686 $ $ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$

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INSIDER

By LARRY WILSON

Favorite spots by any other name

In Pasadena dining, what’s in a name? The good players of this great new game played on Facebook and elsewhere, “You know you’re old-school Pasadena (Pacoima, Poughkeepsie, wherever) when ...” are particularly adept at keeping the cyber conversation going by recalling at length what businesses used to be in buildings now housing other businesses. Since restaurants turn over more often than most, it’s almost always restaurants that are named. I may be old-school Pasadena, but I am relatively terrible at remembering the former tenants of restaurant spaces I frequent now, even when I used to frequent its predecessors as well. Oh, yeah, I know that Louise’s Trattoria started as the Rite Spot — well, became that at the corner of Fair Oaks and Colorado in the ‘80s — and that Kenton Nelson’s great moneybags-at-City Hall mural that graced it is presumably still behind the drywall. I can tell you that Smitty’s on South Lake was misguided Asian fusion before the smart Smith Bros. went allAmerican, and even that it was Greg and Bob themselves who conceived of the Asian place and then pulled the wool over a reporter’s eyes when they told him what a wacky idea “someone” had had with that fusion thing. But what was the Asian called? Dux, maybe? And what was it after it was Monahan’s forever? You recall. I don’t. Sure, having been here, I could show you where Blum’s was on South Lake, and the Stuft Shirt, and La Couronne, and the Chronicle, which then was Joachim’s Pinot at the Chronicle, and then J. Lo’s. But I can stand there on De Lacey in Old Pasadena and stare at that place that at one time was the Union Cattle Co. with its mechanical bull and not be able to name a single one of the half-dozen other restaurants that tried and failed in the barn-like location. Actually, it’s a gym-like location. ‘Cause I can definitely recall when it was the ritzy, bright-red Brignole’s Fitness in

the ‘80s, before the popular owner Doug got arrested in the steroid thing. That was a story I covered, and I remember those. Or the Raymond and Green joint that’s now redwhite + bluezz? Mmm, Spencer’s, with the Chronicle staff after Lud’s place closed. And Funnies. And Patrick Gruest’s Fleur de Vin, which name Patrick changed while he still ran it, for reincorporation reasons, though I can’t say to what. But I know there were others. I just can’t recall. I can still be shocked. I can get attached to a name that I will never forget. Driving by Rick’s Tacos on Walnut last week, looking like it has for 50 years, only the neon sign said ... Bobby’s, I was flummoxed. Whither the Spuderito? Happily, the restaurant-frequenter these days has only to go to Yelp to be reassured that Bobby, the longtime manager, has taken over but won’t change the menu a whit. Forget the nomenclature, you say. Where can a person get a good bite to eat in town these days? you ask. Unlike the King of All Hash Houses, Jonathan Gold, who even going under the knife could only tell his surgeon about one place — Sumi’s Europane — I say it ain’t so. Eat at Noir, on Mentor, because Claude and Mike are the best fine food-and-wine combo in town (the cheese, the charcuterie, the scallops!). Eat at Cafe Verde on Green, a tiny undiscovered gem, a treat. Sushi and sake at Japon Bistro. Norma’s Tacos in the converted gas station down Green by PCC: barbacoa genius. Robert Simon’s new a/k/a bistro in One Colorado for the squid, the chorizo mussels, the impeccable service and wine list. Parkway, sure, better than ever. But I still need to get in the Smith Bros.’ Cheval Blanc Bistro in Old Pas, if only to not remember: What were the 27 names it was known by before? R

Larry Wilson is public editor of the Pasadena Star-News and the San Gabriel Valley Newspapers.

NOVEMBER-DECEMBER 2011 | ROSE | 55

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Special Advertising Section

Wine, Dine & Unwind

Thoughtful pairing of food and wine delivers a dining experience that is deliciously more than the sum of its parts. For a virtual wine, dine and unwind experience, we’ve included QR (Quick Response) codes, those pixelated boxes that look like overgrown bar codes. Once scanned with a smartphone, they will take you to the featured website of each eatery where you will find menus, special events and a sense of each location’s style and ambience. To visit the ROSE magazine’s website, www.therosemag.com, scan the QR code on this page.

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a/k/a An American Bistro 41 Hugus Alley, Pasadena At One Colorado Plaza in Old Pasadena 626-564-8111 www.akabistro.com Located in Old Pasadenaâ&#x20AC;&#x2122;s stylish One Colorado Plaza, a/k/a is the latest concept by renowned restaurateurs Deborah and Robert Simon, who have operated Bistro 45 for 20-plus years in Pasadena, and previously launched the a/k/a concept in St. Helena two and a half years ago to critical acclaim. Drawing ďŹ&#x201A;avors and menu focus from California wine country sensibility and from speciďŹ c, sustainable and, wherever possible, organic sources is what a/k/a is all about. Chef Jonathan Wienerâ&#x20AC;&#x2122;s vivid ďŹ&#x201A;avors pair naturally with an exceptional and well-priced wine selection and handcrafted brews from California. In addition to being a full-service restaurant that boasts a menu of the ďŹ nest allnatural beef, seafood, poultry and gourmet sides, a/k/a also offers specialty martinis and 40 wines by the glass. House favorites include crispy portobello fries with trufďŹ&#x201A;e aioli, grilled and sauteed fresh Monterey calamari, all-natural CertiďŹ ed Angus burgers and main entrees such as PEI mussels with house-smoked Manila clams. The 4,500-square-foot restaurant offers comfy booths and chairs, a 12-seat rectangular bar, and two private dining areas for up to 28 guests. Al fresco dining is available on the 60-seat heated patio overlooking the plaza.

Charlieâ&#x20AC;&#x2122;s Trio Two Locations: 5769 N. Huntington Drive, Los Angeles 323-223-3871 charliestrio.com 47 W. Main St., Alhambra 626-284-4943 charliestriocafe.com The Fata family of Charlieâ&#x20AC;&#x2122;s Trio is inviting loyal and new customers alike to celebrate the 40th year as a family-owned neighborhood Italian restaurant. Both Charlieâ&#x20AC;&#x2122;s Trio locations offer the same dine-in menu, take out and catering. Daily and weekly specials include fresh ďŹ sh whether it is salmon, halibut, snapper or whatever is the freshest and best available. Specials include Pasta Pascuali made with sauteed chicken, mushrooms, capicolla, sun-dried tomatoes and olives in a crushed pepper stock over fettuccine. The Pasta Bud (named after Dad) is the comfort dish of comfort dishes with its blend of pasta, ground sausage and sauteed mushrooms in cream marinara with penne pasta. The award-winning pizzas at Charlieâ&#x20AC;&#x2122;s Trio deserve a special note. They are made with the same quality ingredients as they were more than 30 years ago.

Dipâ&#x20AC;&#x2122;s Grill 1412 E. Valley Blvd., Alhambra 626-284-3477 www.dipsgrill.com Dipâ&#x20AC;&#x2122;s Grill is an Asian-American dining evolution. With the term Asian-fusion being loosely used at every opportunity, please take note that at Dipâ&#x20AC;&#x2122;s Grill you will be served up something more

SPECIAL ADVERTISING SECTION: Wine, Dine & Unwind

to the core of Asian-American food. These are, plain and simple, meals that have evolved from younger Asian generations who grew up in America. The menu is a great collection of popular favorites with a twist — some with blatant Asian inﬂuence and others with none at all. From pork belly buns to spam and egg sliders, to spicy battered chicken wings, Dip’s serves up a unique mix of tasty eats. The best of its many sliders is the Dips Slider. It looks like a normal hamburger slider, except the meat is a meatball composed of seven courses of beef. Prices are reasonable and the atmosphere is hip and comfortable. Deﬁnitely come by at Happy Hour for drink and food specials. Elements Kitchen 37 S. El Molino Pasadena 626-440-0044 www.elementskitchen.com Elements Kitchen, next to the Pasadena Playhouse, features a spacious dining room and a comfortable yet elegant full bar. You can visit the chefs from the

of small batch, eclectic, high quality spirits. Not sure what to select? Challenge the bar staff to create a unique cocktail suited to your tastes. Enjoy live jazz on Thursday nights. Happy Hour with exciting new specials is 5-7 p.m. Monday-Friday. large chef’s table set on the edge of the bustling open kitchen. Elements Kitchen prepares bold and innovative cuisine, featuring seasonal ingredients and making seasonal elements the stars of the menu. Elements Lounge, located within Elements Kitchen at the Pasadena Playhouse, offers cocktails, wine, beer, appetizers, dinner, Happy Hour and more. The popular housemade Elements potato chips accompany all drink orders. Elements Lounge is known for beautiful surroundings, comfortable seating, great food and amazing cocktails. The bartenders create original interpretations of pre-Prohibition era cocktails, perfectly balanced with fresh juices, house-made syrups and a unique selection

Japon Bistro 927 E. Colorado Blvd., Pasadena 626-744-1751 japonbistro-pasadena.com Japon Bistro was voted Best Sushi in the recent reader’s poll conducted by the San Gabriel Valley News Group. Located around the corner from the well-known Ice House comedy club, Japon Bistro has gained many loyal customers from those who need a place to eat before

a show and then come back to this cozy spot on their own. The staff and owner are friendly and involved with your dining experience. Sake has become a show in and of itself, as owner Clarence “Koji” Wong has created the Sake Institute of America within Japon Bistro. They believe that sake should be shared and paired. They feature sake pairing events that allow you to taste different types of high quality sake along with food. All servers at Japon Bistro have an extensive knowledge of sake. Even people who are not sake or sushi fans come away from Japon Bistro as converts. La Caravana Restaurant 1306 N. Lake Ave. Pasadena 626-791-7378 La Caravana has gained popularity in greater Pasadena for serving authentic Salvadoran favorites such as pupusas and ensalata, a refreshing fruit-based drink. A pupusa is a traditional Salvadoran dish made of thick, handmade corn tortilla that is

Fresh Vietnamese & Asian-infused American Cuisine Join us for Happy Hour! Dine-in only Mon - Fri: 3pm - 6pm Fri - Sat: 10pm - 12am $1 Sliders, $1 skewers, $3 beers on tap and more! Take-out, Dine-in & Catering Open 11 am – 10 pm Closed Tuesdays Fri & Sat: 11 am -12 am 1412 East Valley Boulevard Alhambra, CA 91801 | 626-284-3477 www.dipsgrill.com “Like us on Facebook and Read our reviews on Yelp.” 60 | ROSE | NOVEMBER-DECEMBER 2011

Celebrating our 40th Anniversary “Neighborhood Italian Restaurant since 1971..Join us in our NEW WINE Lounge this Fall”

Dine-In Take-Out Catering 5769 N. Huntington Dr.

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Nearest Cross Street

Alhambra Road 323.223.3871 CharliesTrio.com

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Craft Beer and New American Grill “Impressive craft beer selection, signature cocktails, and extraordinary food.”

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Come for Happy Hour – Stay for Dinner Happy Hour

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SPECIAL ADVERTISING SECTION: Wine, Dine & Unwind

steel bar, red leather couches, illuminated tables and fabulous conga-shaped dark brown leather bar stools. The glow of the open kitchen, angled overhead mirrors, soft colors and textures are warming and soothing.

lunch and dinner, La Caravana is located on Lake Avenue just south of Washington Boulevard.

ﬁlled with a blend of cheese and/or cooked pork meat ground to a paste called chicharrón, with refried beans rounding out the essential pupusa ingredients. The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta, which is made with mixed ingredients including pork (chicharron), cheese and beans. La Caravana serves these and other combinations of ﬁllings as listed on the pupusa menu. With your pupusas you will be served tangy curtido, which is slightly fermented cabbage slaw with red chilies and vinegar, and a nice pairing to contrast with the heartier pupusa. Another specialty: Salvadoran fruit drinks that are surprisingly refreshing and often called “dessert in a glass.” The menu includes several hearty Salvadoran soups that are satisfying for lunch or dinner on their own. Open for breakfast

Little Britain 488 N. Allen Ave., Pasadena 626-585-8300 www.littlebritainpasadena.com If you are a misplaced Brit or just looking for great ﬁsh and chips, Little Britain features the best of the British Isles right here in Pasadena. Homemade pasties, sausage rolls, steak and mushroom pie, and, of course, ﬁsh and chips are mainstays on the menu. From Friday through Sunday, enjoy unique dinner specials created by expert chefs. Other favorites include shepherd’s pie, bangers and mash, cornish pasties, salads and seafood. Lighter fare includes a vegetarian version of the classic shepherd’s pie. Little Britain is located one block north of the Allen Gold Line Station in Pasadena.

M I P I AC E ITALIAN KITCHEN | BAKERY | LOUNGE

62 | ROSE | NOVEMBER-DECEMBER 2011

NOIR Food and Wine 40 N. Mentor Ave., Pasadena 626-795-7199 www.noirfoodandwine.com The best new restaurant in Los Angeles in 2011 according to the coveted Zagat Guide is in Pasadena — Noir Food and Wine. It has built an awardwinning reputation on spectacular winemaker dinners. This might

THANK YOU SAN GABRIEL THANK YOU THANK YOU SAN GABRIEL t SAN GABRIEL VALLEY!! s e i VALLEY!!! For voting us t BVALLEY!!! Besh BESTvoting is Yet tous come!!! u i S sh The For s u as your favorite S as your favorite Sushi BarSushi Bar

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Mi Piace 25 E. Colorado Blvd., Pasadena 626-795-3131 www.mipiace.com Mi Piace is wildly popular offering fresh, light Italian cooking embellished with New York ﬂavors as well as a variety of exotic cuisine to meet guests’ diverse palates. A wide selection of appetizers, salads, pastas, seafood, pizzas and exotic weekly specials put Mi Piace on the culinary map. Whether it is Vitello alla Milanese, Chilean Sea Bass or luscious homemade baked lasagna, the choice is excellent. Mi Piace food is addictive. The decor is trendy and upbeat with a sleek, jazzy, urban-chic touch of Manhattan. The stylish martini lounge offers stainless

Japon Bistro 927 E. Colorado Blvd Pasadena CA 91106 626.744.1751 japonbistro-pasadena.com

Hours: Lunch Mon-Fri: 11:30am-2:30pm Dinner Mon-Thu & Sun: 5pm-10pm Fri & Sat: 5pm-11pm Brunch Sat & Sun: 10am-2:30pm ph: 626.440.0044 fx: 626.440.0130

“Chibás and Morales and their staff are putting heart and soul into Elements Kitchen, offering the neighborhood a real place to gather for drinks, dinner and the occasional lunch.” – S. Irene Virbila, The Los Angeles Times Located next to the Pasadena Playhouse, Elements Kitchen prepares bold and innovative cuisine paired with an award-winning wine list and hand-crafted classic cocktails. Perfect for a pre-theater dinner, special occasion or a happy hour with friends, Elements Kitchen offers a distinctive dining experience to Pasadena.

37 South El Molino Avenue | Pasadena, CA 91101 | 626.440.0044

SPECIAL ADVERTISING SECTION: Wine, Dine & Unwind

S ERVING THE B EST S ALVADOREAN FOOD S INCE 1994

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Pupusas in the San Gabriel Valley. Serving Breakfast, Lunch and Dinner Sunday - Thursday 10am-9pm Friday & Saturday 10am-10pm 1306 N. Lake Ave. Pasadena, CA 91103 Tel: 626-791-7378

not be the place you would think of to go grab a burger, but Chef Claude Beltran has recently added lunch to the award-winning menu. The hamburger on the new lunch menu is notable for its pinot noir-infused beef with marinated red onions and is named for the proprietor, Mike Farwell, who is one of the areaâ&#x20AC;&#x2122;s most knowledgeable experts on all things related to wine. Noir is on Mentor Avenue, a one-way side street adjacent to the Ice House Comedy Club. Chef Beltran and wine expert Mike Farwell have built their eatery into a wine club, social network and now a place to have a casual or business lunch. The complete menu is available at www.noirfoodandwine.com. Chef Beltranâ&#x20AC;&#x2122;s lunch pick is the Ham and Cheese de Parma, which is built with San Daniel prosciutto and Parmesan spread with fresh arugula, red vine tomatoes, extra virgin olive oil and aged red vinegar del Nonno. Or look for the Poboy du shrimp with white shrimp grilled or deep fried, grilled trevisio remoulade and tomato salad.

Pastries by Nancy 761 E. Altadena Drive, Altadena 626-794-9839 www.pastriesbynancy.com In the foothills of Altadena, tucked into the corner of a small shopping center, is one of San Gabriel Valleyâ&#x20AC;&#x2122;s best-kept secrets. For 20 years, Pastries by Nancy has maintained its reputation for baking innovative, elegant, tantalizing desserts. Owner Shawn Malian maintains all of the original recipes from founder Nancy McSween. The bakers and superior customer service also remain. Though exact recipes are kept close to the vest, Pastries

LITTLE BRITAIN

The Best of British Like taking a vacation without the travel. SERVING ALL YOUR FAVORITE DISHES FROM ACROSS THE POND.

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SPECIAL ADVERTISING SECTION: Wine, Dine & Unwind Serving the Best Mandarin and Szechwan Cuisine in Pasadena for More than 30 Years

by Nancy shares that the product begins with only the freshest and ďŹ nest ingredients, such as imported Belgian supreme chocolate, which delivers just the right measure of sweetness to the palate. Personalized wedding consultations offer brides the opportunity to â&#x20AC;&#x153;taste before ordering,â&#x20AC;? ensuring complete satisfaction. Pastries by Nancy is the preferred vendor for many local country clubs, hotels and event venues throughout Pasadena and Los Angeles; yet they still serve many walkin patrons who count on them to create the perfect cake to commemorate a birthday, anniversary or other important occasions. The bakery serves cookies, brownies, bars, scones, mufďŹ ns, cupcakes and other treats. Smith Brothers Restaurants Five locations in Pasadena www.smithbrothersrestaurants.com The family-based roots of the Smith Brothers Restaurants are evident in the comfort and warmth of each establishment. This

Spring Garden

collection of ďŹ ve restaurants has become a piece of the very fabric of Pasadena. For 25 years The Parkway Grill â&#x20AC;&#x201D; the trend-setter in regional American cuisine â&#x20AC;&#x201D; continues to deďŹ ne dining in the city and beyond and has been voted â&#x20AC;&#x153;One of Americaâ&#x20AC;&#x2122;s Top Tablesâ&#x20AC;? by Gourmet magazine. Cheval Blanc Bistro is the newest addition to the Smith Brothers family of restaurants and has brought the unique beauty of traditional French bistro fare to Old Pasadena. Cafe 140 South is the place to experience great California cooking with an innovative, eclectic menu that features wood-ďŹ red oven pizzas, oak wood-grilled meats and seafood. Enjoy people-watching along bustling South Lake Avenue from beneath market umbrellas on the patio. Smittyâ&#x20AC;&#x2122;s Grill features the ďŹ nest ribs, steaks, fresh

Hours: Monday-Sunday 11am to 10pm

Made Fresh Daily!

LARGE GROUPS COMFORTABLY ACCOMMODATED Choose from over 150 Authentic Mandarin and Szechwan Dishes Honey Walnut Shrimp ~ Homemade Dumplings Homemade Egg Foo Young ~ Peking Duck ~ Lobster Dishes Fresh Whole Fish ~ Vegetable & Low-cal Dishes . 3IERRA -ADRE "LVD 0ASADENA #! s

The Cheese Store of Pasadena

Order Your Holiday Gift Baskets & Holiday Platters Now! Fine European & Domestic Cheeses | Gourmet Specialty Items Gift Certificates Available

140 S. Lake Avenue, Suite 107 Pasadena, CA 91101 626-405-0050 www.cspasadena.com

NOVEMBER-DECEMBER 2011 | ROSE | 65

SPECIAL ADVERTISING SECTION: Wine, Dine & Unwind

seafood and American comfort food classics. Arroyo Chop House is a modern take on the classic American steakhouse, featuring USDA prime aged steaks, and is ever-popular for the ultimate in business dinners and special occasion dining. Spring Garden 1187 N. Sierra Madre Blvd., Pasadena 626-796-2531 The very name Spring Garden conjures up all that is fresh and new. Though many restaurants use foods that have been prepared elsewhere, Spring Garden remains committed to preparing everything fresh on the premises daily. For more than 30 years, this popular Chinese eatery has prepared its own Mandarin and Szechwan sauces. The dressing for a house favorite, Chinese

66 | ROSE | NOVEMBER-DECEMBER 2011

Chicken Salad, is made fresh daily, as are the dumplings — a must-try. Other favorites include the elegant sweet and savory Honey Walnut Shrimp, while Peking duck, lobster dishes and fresh whole ﬁsh are popular for special celebrations. There are more than 150 items on the menu. The spacious dining room can accommodate large families and groups. Parking is available on the premises.

The Cheese Store of Pasadena 140 S. Lake Ave. Suite 107, Pasadena 626-405-0050 www.cheesestorepasadena.com The Cheese Store of Pasadena is worth an afternoon ﬁeld trip. Located at the Commons on South Lake Avenue, the store is

organized and spacious and the staff is knowledgeable. It is a treat for the eye as well as the palate. The cheese is kept in a specially calibrated, climate controlledroom and several varieties are available for tasting. The focus is on domestic and fine European cheese as well as gourmet specialty items such as truffle oils, vinegars, fine chocolates, sauces, artisan pastas and crusty artisan breads. Sample any cheese before buying, and employees are happy to introduce you to new ones. These folks are eager to explain and share their knowledge about the cheesemaking process, making it a great educational and fun destination. If you already know a great deal about cheese, you will still learn more. If you know little about cheese, you will get an education. Think holiday gifts and parties, as they will arrange private cheese tastings, as well as custom party and holiday platters. And they will create gift baskets that will be aesthetically beautiful and delicious. They also do floral arrangements.

The Scarlet Tea Room 18 W. Green St., Pasadena 626-577-0051 www.scarlettearoom.com The Scarlet Tea Room is both a traditional house and full-service restaurant, offering an elegant setting for enjoying a spectacular high tea and fine dining experience. The signature Scarlet Tea Ceremony reinvents the traditional afternoon tea with a five-course tea service providing a multitude of exotic tea choices, almond champagne and fine wines. The extensive lunch menu of gourmet sandwiches, salads and entrees are all made fresh daily on the premises with healthy organic ingredients. Exquisite dinners and evening teas are served Tuesday through Saturday with an extensive wine selection to complement each dish.

“I went to several specialists before finding the Holtorf Medical Group and my symptoms were dismissed as simply ‘getting older,’ ‘it’s due to stress‘ or ‘you must be depressed’.” ~ Margie W.

IF YOU’RE NOT FINDING ANSWERS TO YOUR HEALTH PROBLEMS FROM THE DOCTORS YOU’VE BEEN SEEING, IT’S TIME TO SEE US. At Holtorf Medical Group we’ve seen a multitude of patients who have suffered for years with problems such as fatigue, muscle pain, lack of focus, poor sleep patterns, weight gain, migraines, mental fog and more...only to be told by doctor after doctor that they just have to live with their symptoms.

Finding real solutions to your real problems. But we know that you aren’t satisfied with that kind of answer and frankly, neither are we. That’s why our practice is dedicated to finding the root cause of your problems and then, providing real, proven solutions, so you can get back to feeling like yourself again. And, we have a great success record to back it up. So if you are tired of being told there is nothing wrong...or nothing to be done, it’s time to call us.

626-723-3858