Southbay | August 2023

Laura Tompkins, Private Client Services Manager

SUPPORT THE CONSTRUCTION OF A NEW CAMPUS THAT WILL UNLOCK HUMAN POTENTIAL SUPPORT THE CONSTRUCTION OF A NEW CAMPUS THAT WILL UNLOCK HUMAN POTENTIAL

INCLUDING:

FRIENDSHIP CAFE

RECREATION CENTER

CULINARY ARTS CENTER

VOCATIONAL EXPLORATION

INNOVATION/TECHNOLOGY CENTER

FINANCIAL EMPOWERMENT ACADEMY

CREATIVE ARTS STUDIO

LIFE SKILLS CENTER

CULINARY ARTS CENTER CULINARY ARTS CENTER

CREATIVE ARTS STUDIO CREATIVE ARTS STUDIO LEARNING LAB LEARNING LAB

SUNDAY, OCTOBER 29, 2023

SUNDAY, OCTOBER 29, 2023

8 AM CHECK-IN, 9 AM START | MANHATTAN BEACH PIER

8 AM CHECK-IN, 9 AM START | MANHATTAN BEACH PIER

SKECHERSFRIENDSHIPWALK.COM SKECHERSFRIENDSHIPWALK.COM

BENEFITING SPECIAL THANKS TO

WALK WITH SALLY'S LARGEST ANNUAL GALA

HOSTED BY:

WALK WITH SALLY LESSENS THE BURDEN OF CANCER FOR CHILDREN AND FAMILIES THROUGH MENTORSHIP, MENTAL HEALTH SUPPORT, ART HEALING AND FINANCIAL EMPOWERMENT.

JOIN US FOR A TASTE OF LA, SPECIALTY COCKTAILS, SILENT & LIVE AUCTION, AND LIVE MUSIC

SOUTH BAY

WWW.WALKWITHSALLY.ORG/WLWN

MELISSA@WALKWITHSALLY.ORG

WALK WITH SALLY IS A CHARITABLE 501(C)(3) ORGANIZATION

CELEBRATING THE BEST OF CALIFORNIA

CUSTOM LUXURY MENSWEAR

Bespoke by Chase is a menswear store specializing in luxury tailored garments, handmade one piece at a time. Have a drink while you shop a wide selection of sportswear and tailored clothing and update your wardrobe in the finest menswear.

UPCOMING EVENTS:

September 8th Trunk show with Marco Pescarolo & Maurizio Baldassari, Pescarolo produces one of the worlds best casual pants, come try a pair on.

September 21st, 22nd & 23rd Italian trunk show with Francesco from Naples Italy. Please call or text to book appointments for fittings. This is a great time to meet the man who makes our handmade Italian suits, jackets and trousers.

A Taste of Tuscany

Rolling hills, rustic farms, romantic villages. A warm welcome awaits you at The Ranch at Canyon Ridge. Immerse yourself in the infinity pool and luxuriate on the wraparound porches of this charming guest ranch retreat. You’ll be transported to the Italian countryside—with world-class wineries and Michelin-starred restaurants just moments away. Peaceful Santa Ynez Valley Wine Country whispers a story of love, serenity and timeless inspiration surrounded by stunning views of foothills and vineyards. It’s a world where nature’s beauty merges with artistic expression at every corner.

An enchanting rural getaway—not far from home.

24

FAMILY STYLE

Two sisters from one of the South Bay’s most recognizable food families branch out with Santa Monica’s Lady & Larder.

42 SWEET SUMMER EVENING

From peaches to apricots, farmers markets are brimming with seasonal fruit right now. Food stylist and chef Kara Mickelson shows us a few favorite recipes, sure to elicit some oohs and aahs from your guests.

58 CHEF’S TABLE

Chef David LeFevre helped shape dining destinations from Downtown Los Angeles to the South Bay. Now with Local LA Catering & Events, he’s bringing the experience of his famed restaurants directly to you.

68 WILD THINGS

A Downtown Los Angeles organic mushroom farm is changing hearts, minds and the world in its own tasty way.

82 HALCYON HOUSE

As La Venta Inn toasts 100 years, we celebrate a glamorous past with an eye on a promising future.

82

Chef David LeFevre

Photographed by Shane O’Donnell

EDITORIAL DIRECTOR

Darren Elms

COPY EDITOR

Laura Watts

DEPUTY EDITORS

Bonnie Graves (Food & Wine)

Kara Mickelson (Food Style)

Tanya Monaghan (Style)

Jennie Nunn (Home)

WRITERS & CONTRIBUTORS

Robert Earle Howells, Amber Klinck, Chelsee Lowe, Gail Phinney, Scott Sanford Tobis, Jen Turquand

CREATIVE DIRECTOR

Michelle Villas

GRAPHIC DESIGNERS

Ajay Peckham and Yuiko Sugino

DIGITAL MARKETING

Paul Fisher

PHOTOGRAPHERS

Adelaide Brannan, Andrew Carter, Manolo Langis, Shane O’Donnell, Monica Orozco, Ken Pagliaro, Kim Pritchard

PUBLISHER

Amy Tetherow | 424-220-6338 amy@thegoldenstatecompany.com

DIRECTOR OF BRAND PARTNERSHIPS

Erika Carrion | 310-897-2424 erika@thegoldenstatecompany.com

DIRECTOR OF BRAND PARTNERSHIPS

Marcie Gutierrez | 310-947-5404 marcie@thegoldenstatecompany.com

DIRECTOR OF BRAND PARTNERSHIPS

Jen Turquand | 310-528-5351 jen.turquand@thegoldenstatecompany.com

SOUTHBAY IS A DIVISION OF THE GOLDEN STATE COMPANY

MANAGING PARTNERS

Charlie Koones Todd Klawin

MARKETING & OPERATIONS

PARTNER/BRAND PUBLISHER | Emily Stewart

PARTNER/MANAGING DIRECTOR, MEDIA & ANALYTICS | Warren Schaffer DIRECTOR OF DIGITAL | Charles Simmons OPERATIONS DIRECTOR | Allison Jeackjuntra

ACCOUNTING | Emilie Artacho, Janet De La Cruz, Tanisha Holcomb

To learn more about us, visit thegoldenstatecompany.com.

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200 N. Pacific Coast Highway, Suite 110, El Segundo, CA 90245 Tel 310-376-7800 | goldenstate.is | southbay.goldenstate.is

C HE F DAVID LE FEVR E

Soulful.

Elevate your event with the exceptional cuisine of Local LA Catering, led by Chef David LeFevre, the chef-owner behind the critically acclaimed Southern California restaurants Manhattan Beach Post, Fishing with Dynamite and The Arthur J.

Start planning your intimate gathering or grand celebration with Local LA!

locallacatering.com

info@locallacatering.com

@locallacatering

ISSUE PRESENTED BY:

Just when it seemed Chef LeFevre couldn’t be any busier, he is now heading up Local LA Catering. We had the honor of having him cater our holiday party last year—hands down some of the best food we have ever had at one of our functions. The chef was there to oversee everything, which I thought was a high-class move.

We are so excited to have him on the cover and as the sponsor of our popular August Food Issue. We will have an issue release party at our office on August 10. We hope you can join us and celebrate Chef LeFevre and the Local LA Catering team with their amazing food.

Congratulations, chef and team! And to our dedicated readers, on behalf of Southbay magazine and Local LA, thank you for always supporting us. We appreciate you!

Amy Tetherow Publisher

To live in the South Bay is to know who Chef David LeFevre is. He is so talented and has changed the landscape of our local dining scene. We’ve all spent time with our favorite people at M.B. Post, Fishing with Dynamite and The Arthur J. The bacon cheddar biscuits are amazing. The sticky toffee pudding is out of control. I even tried to recreate it but didn’t really succeed. You can never go wrong with any of their cocktails. These restaurants are adored and a staple of our community.

Slice of Heaven

My grandmother loved to cook. Watching her in the kitchen was akin to observing a master artist at work— skilled, focused, deliberate … just don’t dare get in her way! She came from Hungarian roots, so many of her dishes blended old-world authenticity with postwar American efficiency. Her cabbage rolls were, and still are, the centerpiece of our Christmas dinner.

I learned how to cook from her. And while I don’t consider myself a skilled chef in any capacity, I get great joy from re-creating some of her beloved recipes. I especially love to bake, and her cheesecake was perhaps her most memorable dessert. In honor of what would have been her 101st birthday this month, I’d like to share her cheesecake recipe. It’s simple, sweet and oh-so delicious. Should you make it, I hope it brings as many smiles to you as it has to my family for so many years. Enjoy!

Darren Elms

BARBARA TERRY’S CHEESECAKE

2 eggs

12 ounces packaged cream cheese, softened 1 cup sugar, divided ⅓ teaspoon + ½ teaspoon vanilla, divided 60 vanilla wafers, finely crumbled

⅓ cup butter, melted ½ pint sour cream

Preheat oven to 325º. Beat eggs and gradually add cream cheese. Add ½ cup sugar and ⅓ teaspoon vanilla, beating until creamy. Mix vanilla wafers and butter; use the mixture to form a crust in a glass pie pan. Pour cream cheese mixture into crust and bake 20-25 minutes. Remove from oven and cool for 20 minutes. Meanwhile, increase oven to 475º. Combine sour cream, ½ cup sugar and ½ teaspoon vanilla. Pour over cooled pie and bake an additional 5 minutes.

KARA MICKELSON | A graduate of UCLA and Le Cordon Bleu School of Culinary Arts, Kara trained in Spain and in Napa at the famed French Laundry. She has worked with Food Network chefs Bob Blumer and Giada De Laurentiis and many others on the talk show circuit. She is an on-camera culinary expert, recipe developer, producer, writer and food stylist. Follow @styleddelicious.

SHANE O’DONNELL | Shane is a Wisconsin-born photographer living in the South Bay. His documentary and commercial training bring a realistic and refined style to his work. He photographs catalog, advertising, architecture and travel and has shot for such clients as Budweiser, Hershey, Syfy Channel and Vespa. seelikeshane.com

BONNIE GRAVES | Food and wine guru Bonnie has extensive industry experience, having worked as a sommelier in such legendary restaurants as Jean-Georges, Union Square Café and Spago Beverly Hills. When not drinking fermented grape juice, Bonnie enjoys hiking and is also an accomplished poet.

AUGUST 2023

Summer Spread

Get the recipe for whipped brie with brûléed apricots and figs on page 44.

family style

TWO SISTERS FROM ONE OF THE SOUTH BAY’S MOST RECOGNIZABLE FOOD FAMILIES BRANCH OUT WITH SANTA MONICA’S LADY & LARDER.

Written by Bonnie Graves

When your last name is Simms, you are pretty much restaurant royalty in the South Bay. Simms sisters and twins Boo and Sarah parlayed their family’s hospitality roots (Simmzy’s, Tin Roof Bistro, Fishing With Dynamite) into an incredible business called Lady & Larder in Santa Monica. Don’t just trust their celebrity clientele’s rave reviews; you must head out of The Bubble to sample their wine, cheese and charcuterie wizardry for yourselves. We asked Boo and Sarah to share some of their entrepreneurial history, family values and tips for self-care.

You come from the South Bay’s most well-known restaurant family. Did opening your own food business seem inevitable?

Boo: We have been playing “restaurant” since we were kids. Our dad (Scott Simms) would bring home aprons and server books, and we’d set up imaginary kitchens in the living room. Then our first job at age 14 was making milkshakes at a local burger place.

Sarah: The biggest advantage is having our dad just a phone call away. He’s the smartest guy we know, and he’s worked in the hospitality industry his whole life. Chances are, when things hit the fan, it will be something that he’s dealt with before.

Boo: Totally! Biggest disadvantage? Running restaurants means long hours, but our dad always found a way to make up for it—often taking us with him to work on the weekends. We spent a lot of time hanging out in booths or sneaking honey bran muffins behind the counter.

I hear your business model for Lady & Larder began with a scribble on a napkin. From napkin through pandemic to current success, how would you advise would-be entrepreneurs to get started?

Sarah: The best way to get started is to just start. You don’t need to be 100% ready or sure of how it is all going to happen or turn out. Just start by taking steps— even small ones—in the direction you want to go. It helps to put your dreams on paper (hence the napkin!). We’ve learned it is hard to score a goal if you don’t know where the net is. Can you tell we played a lot of soccer growing up?

Boo: Agreed. Get your vision on paper. Draw a picture of what your dream looks like and tape it up. When choices come up in your life, ask yourself, “Does this help me get a step closer to my dream?” If it doesn’t, it’s a “no.” “No” guards time.

What was your biggest stumbling block, and what’s your biggest asset?

Sarah: When we set to build the business, without proof

of concept it felt impossible to get meetings, and very often our phone calls were never returned. You hear “no” a lot. You have to wholeheartedly believe in what you are pursuing and stay the course until you get a “yes.”

Boo: Biggest asset? I think it’s each other. Surround yourself with people you trust and people who will push you to be your best. Also, partner with and/or hire people who know a lot about something you don’t. We try to surround ourselves with people we can learn from.

A lot of what distinguishes your brand is your own fabulous selves—your fashion sense, your social media presence and your beautiful pics. All of this is achieved with a rare amount of sincerity too; you’re not just influencers, you’re actually influential. How do you describe L&L’s brand DNA? What makes your cheese and charcuterie and wine programming so drool-worthy?

Sarah: So much of what we focus on are the humans— the farmers, the cheesemakers, the winemakers. Sharing their stories is such a privilege. We get to

champion the best people and products. We aren’t afraid to share and show our curiosity and enthusiasm. We love learning along with our customers. There’s a lot of transparency in everything we do, and I think that helps us create authentic, long-term relationships. As you know, this industry and life in general are all about relationships.

Boo: Because of the relationships we have built with our farmers and makers, we are able to carefully source ingredients at their peak so they taste their best. I think the concept of wabi-sabi plays a big role in what we do too. We focus on the imperfections, the simplicities, the natural state of what’s in season. We don’t manipulate Mother Nature’s work. We celebrate it and let it do its thing!

Let’s talk farmers markets and get the inside scoop. What should our readers be on the lookout for this spring? Any special family farms you like to support?

Sarah: Spring is such a magical time at the farmers market. We are seeing daffodils and lots of tree blossoms (plum!), which means that peas (English, snow and sugar snap), asparagus, blood oranges, good strawberries and Ojai Pixies are just days away. There are too many wonderful farms to list. Some of our favorites include Windrose Farm, Beylik Family Farms, Valdivia Farms, Weiser Family Farms, Wong Farms, Polito Family Farms, Schaner Farms and Tamai Family Farms. We work with our dear friend and urban farmer Hans Fama, who grows a lot of things special for us including baby radishes, edible flowers, passion fruit and lots of herbs. We are so lucky here in California to have the access that we do to such incredible produce.

I note you’re one of the few small food businesses out there that offers full 100% paid PPO health coverage to your employees. Amazing. How would you characterize your approach to running a familyoriented business?

Sarah: Boo and I get to work with each other—our childhood dream—and alongside the best team of

humans. We lean on each other, and we aren’t afraid to ask for help. We show up each day at the shop with full hearts and try to do things a little better than we did the day before. We don’t win all the days. Some days are big learning days. That’s OK. We know that if we can create an environment that our team can thrive in, they will take care of our customers the way we take care of them.

You’re both working mothers, and Sarah, you’ve recently recovered from a bout with cancer. How do you manage self-care with the demands of your growing business?

Sarah: I’m the best version of me when I get enough sleep, drink enough water and start my day on my Peloton bike. Those things matter. Spending evenings and weekends with my family always grounds and recharges me. More than ever, I wake up knowing that every day I get to continue doing work I care about. That is such a gift. I’ll always be grateful to cancer for that perspective.

Boo: As far as self-care, I’m still learning how to balance it all. But I think waking up early and dedicating the first hour of my day to me has been a real game changer. An hour to read articles, work out, drink my coffee and set intentions for the day. Then once the babies wake up, I can show up for them and be fully present. I think becoming a mother was the wildest metamorphosis that no amount of reading can prepare you for. To see yourself through the eyes of your kids—they really show you where your strengths and weaknesses are … and quick! My girls provide such incredible perspective. At the end of the day, family is everything. ■

WE HAVE BEEN PLAYING

“RESTAURANT” SINCE WE WERE KIDS.

Manhattan Wine Auction

Revelers celebrated a remarkable year for the Manhattan Beach Education Foundation. During its 40 years, the organization has donated $100 million to Manhattan Beach schools and, most recently, unveiled the Seeds of Knowledge art installation project at Metlox Plaza in Downtown Manhattan Beach.

Good Taste

WHAT’S COOKING IN KITCHEN DESIGN THIS SEASON?

Photographed by Manolo Langis

COLORFUL CABINETRY

Pops of yellows, blues and greens are more than welcome in 2023. Spicing up your color scheme is an easy and fun way to make an impression on your guests and inspire a mood.

In many homes, the kitchen is the centerpiece—a place where family and friends gather to eat, drink and share the activities of the day.

Luis Murillo, founder and principal architect of LMD Architecture Studio, shares some recent South Bay projects that highlight his favorite 2023 trends for this vital home space.

NEW NATURAL LIGHT

Making sure your home is filled with natural sunlight is one of Luis’ main requirements in any residential project—especially in the kitchen. One unique way to make sure you’re meeting this prerequisite is by adding a skylight right above your cooking area. Enjoy your breakfast in full glow and dinner under the stars.

WARM IT UP WITH WOOD Incorporating this rich, natural element is sure to bring warmth to any kitchen setting. More and more people are turning to wood to create an overall soothing and rustic yet contemporary feel.

CARRY ON

In honor of the late Kim Komick, the KKC Fine Homes team continues her legacy of building fine homes throughout the South Bay.

WRITTEN BY LAURA L. WATTS

The team at KKC Fine Homes endured quite a blow in early 2021 when they lost the firm’s founder, Kim Komick, to pancreatic cancer. Kim passed on her 61st birthday, leaving behind a legacy of 200 custom homes she built in the South Bay since she founded the company in 1991.

This type of loss would cripple some organizations, but not the KKC team— including president Pablo Escutia, superintendent Dave Forrest, who has been with the company for 16 years, and operations manager Tracy Chaplin, who has worked with KKC since its inception. Rather than suspending operations, the team forged ahead to create beautiful, timeless homes— a move they’re sure their founder wanted.

“Kim had an aura that South Bay builders could not help but admire,” shares Pablo, who joined the company in 2010 and worked with Kim on all aspects of the development process. Like many of Kim’s peers, he respected her as one of the first

female builders in the area.

“I’m honored to take the helm,” he says. “Kim left an amazing company, and I welcome the challenge to maintain her reputation and grow to even higher standards. KKC Fine Homes will continue to set the bar in custom building in the South Bay.”

For more than 30 years, KKC has taken projects from conception and land purchase to development and construction. They provide maintenance far beyond move-in day. “The maintenance part of our company allows clients to keep us involved with the daily function of their homes,” says Pablo. “Clients take pride in our work, keeping us around to make sure the homes remain untouched by time. When we say ‘full-service,’ we mean it.”

KKC has always been an advocate for giving back to the community, supporting such organizations and events as The Jimmy Miller Foundation and the holiday fireworks show. “We don’t just work here; we also live here,” Pablo points out. “Our

clients are our friends and neighbors, so we like to stay involved. All of us at KKC take immense pride in our work and contributing to this community.”

Pablo’s goal for the firm is to keep building and growing—transforming the way residents enjoy the South Bay. KKC’s work is respected throughout the industry, as evidenced by its recent merit award from The American Institute of Architects.

“We’re just getting started,” Pablo shares. “We keep growing the family, working with new award-winning architects who change the face of design, and adding key pieces to our team so we can serve this community as it deserves. We will continue to enhance the beach lifestyle and push our innovative ideas.”

KKC FINE HOMES

3216 MANHATTAN AVE., SUITE E HERMOSA BEACH | 310-372-6027

KKCDEVELOPMENT.COM

@KKCDEVELOPMENT

PROJECT PHOTOGRAPHED BY KIM PRITCHARD; PABLO PHOTOGRAPHED BY JEFFREY FITERMAN

Layers of Love

THE ORIGINAL RED ONION CELEBRATES ITS 60TH ANNIVERSARY THIS SUMMER.

Written by Jen Turquand

As a testament to its enduring popularity, The Original Red Onion in Rolling Hills Estates thrived during the COVID-19 pandemic as the crisis shuttered so many other businesses. The landmark restaurant kept everyone on payroll by shifting strategy and working together. A giant tent was pitched on the property to move table service outdoors, and the team contributed in novel ways—from dishwashers stepping in as to-go meal packers to bartenders bottling their famous margaritas for delivery.

Thankfully, we can now enjoy eating inside and appreciate the wood-beamed ceilings, red linens and Mexican antiques. Some walls are covered with original drawings and autographed menus from old Hollywood haunts like The Brown Derby and Sardi’s. Other images date back to the restaurant’s groundbreaking more than 60 years ago, mixed with signed photos from famous clientele like Pete Carroll, Richard Nixon, Dick Clark and Joe Montana.

Celebrities aside, the real stars are the locals, and many call The Original Red Onion a home away from home. People like Anka and Peter, who come almost every day, and a group of ladies who meet in the cantina every Monday. Over half of the regulars dine multiple times each week and are greeted with hugs and smiles by the same employees who have been there

Photographs courtesy of The Original Red Onion

for 20 or 30 years or more.

Customers who ate at this restaurant while growing up now take their children and grandchildren to celebrate the milestones of their lives. A few even remember riding their horses to the restaurant in the early ’60s, when the parking lot was dirt. The original construction included a small building with room for only a few tables and a kitchen, where they still cook today. In 1964 a bar was added, followed by additional dining rooms in 1970 and 1975.

Bartender Jerry, a member of the Red Onion family since 1977, tells me it is the only place he has ever worked. “We take care of each other—everyone, outside the restaurant and within,” he shares.

The jalapeño margarita Jerry made for me was so good, it nearly disappeared before hitting the table. Tony, who has worked there as a server for 34 years, brought me a warm basket of chips and house-made salsa. He says the employees at The Original Red Onion are a family, and the head of that family is Jeff Earle.

Jeff joined the restaurant at age 13 and bought the property from his father, Bart, in 1985. He tells me he loves basics done right. “Always please the customer and keep it simple,” he says.

Jeff also believes in giving back to the community that has supported his family business for so many

decades. He regularly donates gift cards and caters food for local events, organizations and schools, like Chadwick, his alma mater.

So how does someone with a last name like Earle become the third-generation owner/operator of a longstanding Mexican restaurant? By working hard and honoring history.

The Earle family’s restaurants started with recipes perfected by Jeff’s Sonoran-born great-grandmother Catalina Castillo. At the turn of the 20th century, Catalina operated a small kitchen in Arizona serving local miners. After the death of her first husband, she married an Arizona Ranger named William Earle, who adopted her two sons, including Jeff’s grandfather Harry.

Catalina’s recipes helped build a legacy that has stood the test of time. Bart and his brother, Don, eventually opened more Red Onion locations, reaching a total of 26. Over time they all were sold or closed except for Bart’s favorite: the Rolling Hills location called The Original Red Onion.

You can read more about the restaurant’s history on their menu. Head up the hill and enjoy a warm welcome and a delicious plate of food. And ask Jerry to make you a jalapeño margarita. Just order a second one for me.

Cheers to 60 years! ■

Memorial Paddle Out for Kevin Sousa

Friends and family gathered just south of the Hermosa Pier for a paddle out to honor the memory of Kevin Sousa, who passed away in May. Gatherers shared stories of Kevin and enjoyed a tribute concert from musicians of the Kevin Sousa Band and special guests.

sweet summer evening

FARMERS MARKETS ARE BRIMMING WITH SEASONAL FRUIT RIGHT NOW. WHETHER A PEACH OR AN APRICOT, THERE’S NOTHING BETTER THAN BITING INTO ONE OF THESE JUICY SWEETS. BUT STONE FRUITS AND BERRIES CAN ALSO BE USED TO ENHANCE OR ADD INTEREST TO SUMMER DISHES—PARTICULARY WHEN IT COMES TO DINNER. FOOD

STYLIST AND CHEF KARA MICKELSON SHOWS US A FEW OF HER FAVORITE RECIPES, SURE TO ELICIT SOME OOHS AND AAHS FROM YOUR GUESTS.

Photographed by Shane O’Donnell

Rentals by Bright Event Rentals | Flowers by Elizabeth Grace Floral

WHIPPED BRIE WITH BRÛLÉED APRICOTS & FIGS

Serves 4 to 6

1 (16-ounce) French Brie round

1 (6-ounce) French Brie wedge

4 fresh black figs, sliced lengthwise

3 to 4 small apricots, pitted & sliced lengthwise

¼ cup granulated sugar

3 tablespoons honey, mild-flavored

2 tablespoons pine nuts, lightly toasted fresh mint and basil sprigs for garnish

French baguette, diagonally sliced & grilled

Make sure Brie is very cold. Scrape the cheese from the Brie wedge and discard the rind. Cut the top off the Brie cheese round. Remove the cheese with a spoon and place in a medium bowl, leaving the rind intact. Let Brie come to room temperature.

Using an electric mixer fitted with a paddle attachment, beat Brie on medium-high until creamy and spreadable, about 8 minutes.

Place figs and apricots in a cast-iron skillet or on a sheet tray. Evenly coat the top of the fruit with sugar. Use a kitchen torch or broiler to caramelize the sugar on top of the fruit without burning.

To serve, place the rind on a platter and scoop the whipped cheese onto the brie round. Use a spoon to create a well in the center. Drizzle with honey. Place the fruit and grilled bread around brie. Drizzle additional honey on top, sprinkle with pine nuts and garnish with mint and basil.

GRILLED TOMAHAWK PORK CHOPS WITH BLACKBERRY MARSALA JALAPEÑO SAUCE

Serves 4

ground black pepper

2 teaspoons dried sage

2 teaspoons ground cumin

4 tomahawk pork chops (or regular bone-in),

1½ to 2 inches thick

2½ teaspoons kosher salt

3 tablespoons avocado or vegetable oil

Preheat grill to high heat. In a small bowl combine pepper, sage and cumin. Pat pork chops dry with paper towels. Score the fat with a few shallow cuts and generously salt both sides of chop; let sit at room temperature for 5 minutes. Brush with oil and evenly coat with the spice mixture. Let rest another 5 minutes.

Reduce heat to medium-high. If using tomahawks, cover protruding pork chop bones with foil so they don’t burn. Place chops on preheated grill. Cook for 6 to 7 minutes per side until 145º, rotating chops once (without flipping over) to create crosshatched grill marks. Cooking time will vary depending on the size and thickness of the chops. Use tongs to remove foil and hold chops over the flame. Sear and crisp any visible fat and make sure bones are fully cooked before removing from grill.

Let chops rest 5 minutes so juices absorb. Platter and serve with Blackberry Marsala Jalapeño Sauce on the side, or on top of each chop.

Blackberry Marsala Jalapeño Sauce

½ cup water

½ cup granulated sugar

3 tablespoons sherry vinegar

⅓ cup dry marsala wine

1 pint fresh blackberries, divided 1 teaspoon jalapeño, seeded and finely chopped 1 teaspoon kosher salt ground black pepper

2 to 3 tablespoons cold butter, unsalted 1 teaspoon organic cornstarch, as needed

Reserve ⅓ of the blackberries. In a medium saucepan combine water and sugar. Cook over medium heat until sugar is dissolved. Add sherry vinegar, marsala wine, remaining blackberries and jalapeño. Stir to combine.

Bring mixture to a simmer over medium heat and cook for 8 minutes, until the fruit begins to soften and sauce reduces by half. Adjust heat as needed; add a small amount of water or wine to prevent scorching. Add the reserved ⅓ of blackberries, salt and pepper and cook another 3 minutes. Remove from heat and let cool slightly.

Stir in butter, 1 tablespoon at a time, to help thicken the sauce. If the sauce is still watery after it begins to cool, thicken it by combining cornstarch and some pan juices in a small bowl and adding mixture to the sauce, stirring until incorporated. Remove the sauce from heat and add another tablespoon of butter. Taste and adjust seasoning.

For a spicier sauce, add more jalapeño to taste. The sauce goes well with lamb, game meats and chicken.

PEACHES & CREAM

Serves 4

4 tablespoons unsalted butter, melted, divided ¼ cup plus 3 tablespoons dark rum, divided

1 teaspoon almond extract

12 ladyfinger cookies

3 large egg yolks

½ cup granulated sugar, divided

½ cup mascarpone cheese, divided

1 cup whipping cream

2 whole peaches

fresh basil or mint for garnish

In a shallow container, combine 2 tablespoons cooled melted butter, 2 tablespoons rum and almond extract. Break ladyfingers in half and dip into butter mixture. Coat each side; don’t oversaturate. Place equal portions of ladyfingers into the bottom of 4 tall, wide coupe glasses and refrigerate uncovered.

In a heatproof bowl, whisk egg yolks and ¼ cup plus 1 tablespoon sugar until light golden and sugar is completely dissolved, about 5 minutes. Place the bowl over a simmering pot of water so bowl does not touch the water and steam is trapped underneath. Whisk the mixture and cook over low heat until thick enough to coat the back of a spoon. Monitor the heat, being careful not to overcook the eggs. To slow the cooking process, remove from burner and continue to whisk. The custard will be thick, pale yellow and 145º to 150º when it’s done.

Remove the bowl from heat and continue stirring while adding 1/4 cup mascarpone cheese and 3 tablespoons rum. Once the cheese is melted and combined, place a piece of plastic wrap directly onto the custard and refrigerate until cool. (The custard can be made a day in advance and stored covered in the refrigerator.)

Pour or spoon equal amounts of rum-mascarpone custard over the ladyfingers. Chill for at least 4 hours.

Let remaining mascarpone cheese sit at room temperature for 15 minutes until it softens. Whip the whipping cream until thick. Add 2 tablespoons sugar and softened mascarpone cheese. Continue to whip until billowy peaks form. A couple hours before serving, top each dessert with whipped cream. Place back in refrigerator.

Heat the grill to medium-high. Mix remaining melted butter, sugar and rum in a small bowl. Slice peaches in half and remove pits. Brush with vegetable oil. Place cut side down on grill and cook until peaches begin to soften and grill marks are visible, about 4 minutes. Flip and cook another 3 minutes. Place peaches in a bowl and drizzle with butter, sugar and rum mixture. Let cool to room temperature.

Place a peach half on top of each dessert. Add herbs for garnish and serve.

Grow Up

INTERESTED IN GROWING YOUR OWN VEGGIES BUT LIMITED ON SPACE?

LETTUCE GROW MAKES HARVESTING PRODUCE A POSSIBILITY FOR ANYONE—AND IT IS SUPER EASY.

Written by Chelsee Lowe

There are many reasons to love living in SoCal, but having lots of land is rarely one of them. If your outdoor space is a balcony, patio or small yard, growing a vegetable garden is a challenge.

Enter Lettuce Grow, a company that makes easy-touse vertical “Farmstands” that have a remarkably small footprint and an attractive look. With a base diameter of less than 2 feet, a Farmstand fits just about anywhere, and its modular nature allows you to choose the right height to fit your space. If you want to grow 24 seedlings, for example, your Farmstand will be almost 5 feet high, but you can opt to grow less and reduce height.

Farmstands are user-friendly, even for first-time gardeners. Starter plants arrive in the mail in individual cups, having already matured under the care of a horticulturist. Next just snap each cup into the stand. You’ll need to place the stand near an electrical outlet, because a water tank at the bottom hydrates the plants in a timed cycle. Because the water is used over and over again, you’ll not only be harvesting your own produce but you’ll be using 98% less water than a typical garden.

Need a little help figuring out what will grow here in the South Bay? Using your zip code, Lettuce Grow will send you the best seedling options. You can also handselect produce and flowers from a list or buy groups of seedlings in a bundle.

No sun or space at all? No problem: Lettuce Grow sells an LED lighting system. Put the stand in the kitchen, fire up the lights, and you’ve got yourself a garden. ■

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PHOTO: PHOTOGRAPHED BY JESSICA SCHRAMM

Restaurant Guide

With the first days of autumn right around the corner, our local restaurants are ready to welcome you for a delicious meal. Check out these venues ready to take your reservation and offer a memorable dining experience.

restaurant guide

BOA Steakhouse

Contemporary dining with prime steaks, expert sommelier selections and a stunning open-air dining room. Open for lunch and dinner daily.

Manhattan Village

3110 Sepulveda Blvd., Manhattan Beach 310-683-4080

boasteak.com

IG: @boasteak_mb

Captain Kidds Fish Market & Restaurant

Serving the freshest seafood in the South Bay since 1976. A Redondo Beach landmark in the heart of King Harbor. Multiple indoor-outdoor patios and seafood delivered daily.

209 N. Harbor Drive, Redondo Beach 310-372-7703 | captainkidds.com

IG: @captainkidds

catalina kitchen

Savor an opulent array of epicurean delights along the scenic oceanfront at Terranea Resort, including the craveworthy Friday Night Seafood Buffet and Sunday Brunch Buffet.

100 Terranea Way, Rancho Palos Verdes 844-207-5121

terranea.com

IG: @terranearesort

COMPAGNON Wine Bistro

COMPAGNON Wine Bistro pays tribute to the classic southern French bistros where good food, good wine and friends come together to create the special joie de vivre.

335 W. 7th St., San Pedro 424-342-9840

compagnonbistro.com

IG: @compagnon_winebistro

FB: @compagnonwinebistro

DAN Modern Chinese

Minimalist, elevated dining with a modern take on traditional Chinese cuisine. Made from scratch using centuries-old techniques. Specializing in handmade dumplings and noodles.

Manhattan Village

3160 N. Sepulveda Blvd., Suite 140, Manhattan Beach 310-546-1588 | danmodernchinese.com

IG: @danmodernchinese

Gabi James

We bring Spanish and coastal French food with California soul to the South Bay, alongside an innovative bar rooted in gin that’s not to be rivaled.

1810 S. Catalina Ave., Redondo Beach 310-540-4884

gabijamesla.com

IG: @gabijamesla

Good Stuff Restaurants

This 43-year-old staple features delicious food, friendly staff and iconic locations. Voted Best Family Restaurant, Best Restaurant People and Best Outdoor Dining!

1286 The Strand, Hermosa Beach

1617 S. PCH, Redondo Beach

550 Deep Valley Dr., Suite 151, Rolling Hills Estates 131 W. Grand Ave., Suite C, El Segundo eatgoodstuff.com | IG: @eatgoodstuff

Great American International Seafood Market

Your local source for all things seafood! Sourcing responsibly from around the world. Ready-to-eat fresh salads, seafood salads, hot soups and more available daily.

Golden Cove Center

31224 Palos Verdes Dr. W., Rancho Palos Verdes 310-750-6074 | greatamericanseafoodmarket.com

IG: @great_american_seafood_market

JOEY Manhattan Beach

Handcrafted, locally and globally inspired menu offerings, like the JOEY Supers cocktail enjoyed on our expansive patio. Cheers to an endless summer!

Manhattan Village

3120 N. Sepulveda Blvd., Manhattan Beach

310-546-1163

joeyrestaurants.com

IG: @joeyrestaurants

Little Sister

Menu showcases the rich collisions of food and culture from the European colonization of Southeast Asia. Join us for lunch, dinner and happy hour!

247 Avenida del Norte, Redondo Beach 424-398-0237 | IG: @littlesisterrb

830 S. Pacific Coast Hwy., Suite 100, El Segundo 424-835-9878 | IG: @littlesister_thepoint dinelittlesister.com

Mercado

A traditional yet contemporary experience of elevated Mexican cuisine accessible to everyone! Join us today and enjoy daily food and drink features, happy hours and private dining.

Manhattan Village

3212A N. Sepulveda Blvd., Manhattan Beach 310-545-0388 | IG: @mercadomanhattanbeach cocinasycalaveras.com/mercado-mb-menu

Primo Italia

For generations, our families have enjoyed the tradition of homemade pastas, sauces, vino e dolci—and we invite you to participate in that culinary heritage.

24590 Hawthorne Blvd., Torrance 310-378-4288

eatprimo.com

IG: @primo_italia

Pura Vita

100% plant-based Italian restaurant serving house-made pastas and Neapolitan pizza. Organic, sustainable, clean ingredients and gluten-free options. Enjoy our full bar serving natural biodynamic wines and organic craft cocktails with a sunset view.

320 S. Catalina Ave., Redondo Beach 424-304-2247 | puravitalosangeles.com

IG: @puravitaredondo

R/10 Social House

Located in Redondo Beach’s Marina, R/10 Social House is a neighborhood gastropub offering farm-to-table food, handcrafted cocktails and a selection of intriguing, affordable artisan beers and wines.

179 N. Harbor Dr., Redondo Beach 310-798-2500 | r10socialhouse.com

IG: @r10socialhouse

Riera’s Place

A family-run deli offering a wide range of breakfast burritos, sandwiches, salads, fresh poké, Sicilian-style pizzas and catering services. Monday through Saturday: 10 a.m. to 6 p.m. Closed Sunday.

1908 S. Pacific Coast Hwy., Redondo Beach 310-316-1908

rierasplace.com

IG: @rierasplace

Riviera Mexican Grill

Serving the best Mexican food in the South Bay since 1996. Enjoy our famous fish tacos and margaritas; multiple outdoor patios. See you at the Riv.

1615 S. Pacific Coast Hwy., Redondo Beach 310-540-2501

therivmex.com

IG: @therivmex

Slay Italian Kitchen

Fresh. Authentic. Innovative. A rustic Italian, rotating menu featuring fresh and dried pastas, meats, seafood, pizzas, local vegetables and wines from Slay Estate and Vineyard.

1001 Manhattan Ave., Manhattan Beach 424-257-8301

slayitaliankitchen.com

IG: @slayitaliankitchen

Steak & Whisky American Tavern

Enjoy handcrafted cocktails, by-the-glass wines and classic dishes from a chef-driven menu in the cozy ambience of an intimate dining room.

117 Pier Ave., Hermosa Beach 310-318-5555

steakandwhisky.com

IG: @swtable

Sushi Roku

Offering a modern, California-style sushi menu with a signature cocktail-and-sushi bar. Open for lunch and dinner daily.

Manhattan Village

3110 Sepulveda Blvd., Manhattan Beach 310-683-4060

sushiroku.com

IG: @sushirokumanhattanbeach

The Original Red Onion

Celebrating its 60th anniversary, the Red Onion Restaurant has been a Palos Verdes favorite for three generations. Still owned and operated by the founding family.

736 Bart Earle Way, Rolling Hills Estates 310-377-5660

originalredonion.com

The Rockefeller

The South Bay’s original gastropub, with locations in Redondo Beach, Hermosa Beach and Manhattan Beach. Locally owned since 2011.

1707 S. Catalina Ave., Redondo Beach

418 Pier Ave., Hermosa Beach

1209 Highland Ave., Manhattan Beach

eatrockefeller.com | IG: @eatrockefeller

Un Caffè Altamura

Locally owned café and wine bar indulging in the marriage of simplicity and quality. Now offering a Friday evening pop-up seafood bistro + wine bar, presented by Mignonette LA.

1140 Highland Ave., Manhattan Beach 310-546-4663

IG: @un.caffe.altamura

chef’s table

CHEF DAVID LEFEVRE HELPED SHAPE DINING DESTINATIONS FROM DOWNTOWN LOS ANGELES TO THE SOUTH BAY. NOW WITH LOCAL LA CATERING & EVENTS, HE’S BRINGING THE EXPERIENCE OF HIS FAMED RESTAURANTS DIRECTLY TO YOU.

Written by Amber Klinck |

Photographed by Shane O’Donnell

Growing up with working parents, the latchkey kid learned how to prepare food for himself in the afternoon. Family mealtime at David’s home meant everyone participated—whether they were setting the table, sweeping the floor or doing the dishes. When his mother cooked, David stayed close to her side—curious and observant, taking note of the little things she did.

“But what really hooked me was when I cooked for someone else,” David notes. “Seeing how much joy and wonder they got from it. It was a way for me to make people happy.”

Like many high school kids, David found part-time work in restaurants. “When I was 14, I was a dishwasher. At 15, I was a busser, and at 16, I spent the summer cooking.” At 17, David was even briefly allowed to tend bar, “which was totally illegal, but what a great job to have at 17,” he says with a smile.

Even though he loved to cook and seemed to gravitate toward the restaurant world, David was encouraged to put his energy elsewhere. “Most of my high school counselors were like, ‘You’re really good at math and science. Be an engineer.’”

So that was the plan. David enrolled in the industrial engineering program at the University of Wisconsin. But it didn’t take long for him to realize that was not where he belonged. He needed a change. He took a chance, withdrew from engineering school and applied to the Culinary Institute of America (CIA) in New York.

“And it worked out,” he shares. “I was in an environment that I loved and that I was passionate about.”

The work was hard, but David was all in and about to get an opportunity that would change the trajectory

of his career. While attending CIA, he applied for a coveted position: an apprenticeship at Charlie Trotter’s, the famed Chicago-based restaurant owned by the American chef and restaurateur of the same name.

The apprenticeship was unpaid with a heavy workload—roughly 70 to 80 hours a week. In addition to the draw of working for a rising culinary star like Charlie, David appreciated that the restaurant was closed on Sundays and Mondays—guaranteeing two consecutive days off.

“My mother was sick. She was in the hospital in Madison, Wisconsin, and I would need the time off to drive from Chicago to Madison to visit her,” David explains. Before he decided on which apprenticeship to take, David visited his mother and they discussed his options. She noticed something about her son. “She said, ‘Wow, your eyes really light up when you talk about Charlie Trotter’s versus the others.’ That was the last conversation I had with my mom—determining that job.”

David’s mother passed before he started his apprenticeship. Only 20 at the time, he felt enormous pressure to succeed after the loss. The work he put in while apprenticing at Charlie’s did not go unnoticed.

When he was back attending classes at CIA—three months away from graduating—he got a call he’ll never forget. “In the middle of class the phone rang during the lecture,” David says. “There were probably 100 students. The instructor picked up the phone and addressed the class: ‘Is there a David LeFevre in the hall?’ I raised my hand, and he said, ‘Charlie Trotter’s on the phone for you.’”

Charlie was opening a restaurant in Las Vegas and wanted David to be part of his opening team. David jumped at the chance and spent a year working in Vegas. The restaurant was a bit ahead of its time, but the experience was invaluable. It was not the last time David would work for Charlie.

Inspired by the prominent chefs of the time, David decided he needed to broaden his experience. “Any chef during the ’90s who was making their way in the world

The origin of a person’s passion can be hard to pinpoint. Translate that passion into success, and you’re one of the lucky ones. For celebrated chef and restaurateur David LeFevre, there wasn’t just one thing that drew him to the kitchen.

had worked in France—whether it was Jean-Georges Vongerichten, Daniel Boulud, Thomas Keller—they’d all worked in France.” David wanted to add his name to that list.

The plan was to go for four months. He ended up staying a year and a half. When he returned to the States, David went back to work in Chicago as a sous

chef at Charlie Trotter’s.

“I met all these amazing chefs from around the world, and then right before my 30th birthday I decided to start traveling again.” At hotels across the globe, David created exclusive menus for events lasting anywhere from one day to two weeks. “I was doing what you would call a pop-up, but at the time they didn’t exist.”

“THE QUALITY OF FOOD, THE SERVICE, THE RECIPES, THE SOULFUL, ARTISANAL, HANDCRAFTED FEEL OF MY RESTAURANTS— WE WANTED TO BRING THAT TO YOUR HOME, EVENT, WEDDING, WHATEVER IT IS.”

At the Mandarin Oriental in Kuala Lumpur, the Conrad Hotel in Bangkok, the Fullerton Hotel in Singapore and the Hotel Seiyo Ginza in Tokyo, David curated menus. In between events he would travel as much as he could, often taking unpaid work to get the experience of cooking new and unfamiliar cuisine. One day David would be a highly celebrated chef promoting an exclusive menu, and another day he might be working in a kitchen for free—“the lowest on the totem pole,” he notes.

David traveled and worked like this for two years before teaming up with Charlie again for an opportunity in Cabo San Lucas. From there, he was recruited as the executive chef for the Water Grill in Downtown Los Angeles. During David’s six years there, the restaurant earned a Michelin star not once but twice.

Things were going well professionally for David, but a buddy of his who lived in Manhattan Beach kept

urging the young, single chef to give the South Bay a try. “I remember crossing PCH and seeing the ocean,” David says. “I moved here a month later, and I’ve been here ever since.”

Clearly the South Bay made a big impression on him. But he would make an impact on the Beach Cities as well with the opening of three restaurants that changed the way foodies view Manhattan Beach as a dining destination.

In 2011 David opened Manhattan Beach Post with partners Chris Simms, Mike Simms and Tom Simms. The same team opened Fishing with Dynamite in 2013 and The Arthur J in 2015. All three restaurants are in the heart of Manhattan Beach.

“Last year we got to open RYLA in Hermosa Beach,” David says. “That was probably one of the proudest moments in my career because it’s with Ray Hayashi, who’s worked with us for 10 years. Ray is incredibly talented, he’s an incredible chef, and he’s a great leader.”

For private gatherings big and small, David founded Local LA Catering & Events, which brings the experiences people enjoy most in his restaurants to their table. “We wanted to provide incredible food and beverage service for catering events all through Southern California,” David says. “The quality of food, the service, the recipes, the soulful, artisanal, handcrafted feel of my restaurants—we wanted to bring that to your home, event, wedding, whatever it is.”

Local LA has also catered events in Santa Barbara, Santa Ynez, San Diego and Texas. “We did the food and beverage for a rocket company,” David notes. “Fourteen years ago, if you asked if I was going to be catering for rocket launches, I definitely would have said no!”

When he’s not working, David and his wife, KC LeFevre, enjoy spoiling their dog, Rocky—a sweet rescue pup David describes as calm and just the perfect pet. “We love going to the beach, riding bikes and going out to dinner,” he says.

And cooking together. David loves making people happy with his food, but he also loves it when people cook for him. Which might sound intimidating, but not for KC. ■

Inside the Box

Written by Bonnie Graves

Among the many trends impacting wine sales in the United States, one of the most observable—outside those oceans of prosecco and dry rosé—is the movement toward alternative packaging. While traditional 750mL glass bottles continue to dominate the market, this vessel is actually not ideal for preserving the grape juice within. Sunlight, heat and oxygen are the collective enemies of wine preservation, and glass bottles even when finished with screw-tops allow too much of all three to affect the wine inside.

Enter the bag-in-the-box … in the fridge! By hermetically sealing the wine in a plastic bag and boxing it in recyclable cardboard with directions to place it in a temperature-controlled environment like your fridge, a winemaker can eliminate these threats in one sustainable package. Like glass or stainless steel, plastic is inert—so it does not impact the flavor of the wine. By keeping the wine box inside the fridge, one can eliminate the impact of both heat and sunlight.

Bags-in-the-box typically contain 3L of wine, which is the equivalent of four traditional glass bottles. The carbon imprint of boxed wine is dramatically less than what it takes to bottle and transport the same volume of juice in glass. Portability, sustainability,

durability—what’s not to like?

The answer typically has been the wine inside. Too often, the proverbial “bottom of the barrel” bulk grape juice was destined for boxed wines in an example of the classic quality-versus-quantity conundrum. A nameless relative of mine charmingly used to keep a heretical box of Franzia white zinfandel in his fridge, just in case I visited. That box lived there for nearly a decade, I think, untouched and unimproved by its long shelf life.

But what if winemakers committed to putting higher-quality grape juice into a box? Would consumers go for it?

One of the most successful recent examples of this gamble comes from the esteemed winery Tablas Creek in Paso Robles. Owner Jason Haas boldly boxed up some of his coveted 2021 rosé typically bottled in 750mL glass and launched it via email to his customer database. He was astonished to see the first run of boxed rosé sell out in just four hours.

“I trust our customers,” he notes on the decision to embrace nontraditional packaging. “I also trust our ability to make the case to them why they should take a fresh look at something (like the box) that offers them benefits in storage, weight and longevity while also

DON’T LET THE PACKAGING FOOL YOU. THESE SUMMER WINES ARE MORE THAN DRINKABLE.

being a better choice in terms of carbon footprint. We heard from lots of customers that it was the first box they’d ever bought and they were having fun confounding their friends. Everyone likes to be a trendsetter!”

Tablas Creek now offers three of its Rhône-inspired blends in boxes, and each deserves a place in your fridge. A note on serving reds, by the way: Far too many consumers drink their reds at overly warm temps, but icy cold isn’t ideal either. Find a beautiful glass carafe and fill it with the amount of red you think you’ll need for dinner. Allow it to come to just under room temp as you cook.

A different business model altogether is to start with boxed wines as a standalone product, and that’s just what Really Good Boxed Wine (RGBW) has done. Committed equally to sourcing great quality wines and to sustainable packaging, RGBW only sells wine in boxes—and it’s seriously good wine. RGBW claims that its four-bottle box has a shelf life of up to six weeks, but I found it to last much longer than that in terms of taste and quality.

Another caveat to the boxed wine movement is monitoring consumption. Most of us estimate that a bottle of wine is about four big pours, which means a 3L box should have about 16 glasses. It’s harder to tell how much you’re drinking when the wine is hidden inside the box, so being mindful is important.

The RGBW boxes are all priced around $60 to $65 retail, so you’re paying only about $4 to $5 per glass if you do the math right. At this price point, these wines are an incredible steal.

COO Amy Troutmiller comments, “The biggest challenge for marketing our wines is absolutely the consumer perception that U.S. bag-in-box is only two things: cheap and low quality. Consumers don’t expect single-vineyard, AVA-designated wine in this format, so we have a lot of education to undertake.”

Troutmiller also cites the value that RGBW products deliver. “When people understand that we are offering a 40% to 50% savings over the same quality wine in bottles, they can easily grasp the savings in addition to all the benefits boxed wine offers,” she notes.

Americans tend to be mavericks in many aspects of

BUT WHAT IF WINEMAKERS COMMITTED TO PUTTING HIGHER-QUALITY GRAPE JUICE INTO A BOX? WOULD CONSUMERS GO FOR IT?

winemaking, whereas Europe tends to be more limited by both tradition and legal constraints. That’s why the Sandy wines imported from Italy by Massanois are so fun. Founded by industry vet Amy Ezrin and made with grapes farmed organically by Conti Degli Azzoni in the La Marche region, Sandy wines are proof positive that

Italian wines also shine in the boxed format.

I especially enjoyed the Rosie Giovese, a deadly delicious rosato wine made from 60% sangiovese, 30% merlot and 10% lacrima. At only $30 a box, this rosé is a must-have for the summer months.

Happy sipping! ■

RECOMMENDED BOXES

Here is a trio of recommended boxes to try. Each of these wines can last the whole summer season, but it’s doubtful they’ll survive that long in your fridge once you taste how good each one is.

WHITE

Really Good Boxed Wine, 2021 unoaked chardonnay (Yakima Valley, Washington), $60 per box reallygoodboxedwine.com

Refreshing with notes of Granny Smith apple and white nectarine, it’s incredibly delicious for about $4 a glass.

ROSÉ

Rosie Giovese, vino rosato (Montefano, Italy), $30 per box missionliquor.com

Notes of fresh, juicy strawberry and orange peel make this dry rosato difficult to resist. The perfect box for poolside sipping and an amazing value at this price

RED

Tablas Creek, 2021 Patelin de Tablas (Paso Robles, CA), $95 per box tablascreek.com

This spicy blend of syrah, grenache, mourvèdre and counoise marries the complexity of each Rhône grape to the Paso Robles sunshine. The alternative packaging means you’re only paying about $6 a glass. We’ve paired this wine with Santa Maria tritip, hoisin-glazed ribs and basic burgers. So, so, so good.

the future is mushrooms

HOW

Written by Robert Earle Howells | Photographed by Andrew Carter

Smallhold,

an organic mushroom farm near Downtown Los Angeles, looks like a sci-fi rendition of the future of agriculture. A long concrete hallway flanked by climate-controlled chambers. Everything clinically clean. Lab-coated technicians scurrying about. On a recent tour, I overheard two of the lab coats casually chatting:

“What did you do this weekend?”

“Went foraging.”

The Smallhold staffers were tending to crops of lion’s mane, trumpet and a handful of other mushroom varieties they grow in the farm’s 34,000-square-foot facility in Vernon. These folks devote their entire working lives to cultivating organic mushrooms—and they spend their off time doing what? Foraging for mushrooms!

I asked my guide if this struck him as ironic. He shrugged. “They’re mycologists. They’re interested in and involved in mushrooms, and that includes the wild versions. So they go foraging.”

Later the cofounder of Smallhold, Andrew Carter, elaborated a bit: “Mushrooms have an amazing way of getting people enamored.” He wasn’t just talking about mycologists, nor only chefs and buyers for stores like Whole Foods.

“Mushrooms are fun,” he says. “Lion’s manes look like little alien creatures. People get excited about mushrooms more than I’ve seen with any other product. There are movies, books, T-shirts. People tell their friends about them. It’s a beautiful organism.”

The L.A. native found his way to mushrooms after a stint with the nonprofit TreePeople. He then moved to New York for a brief career as a landscaper before devoting himself to indoor agriculture. “I was interested in ecosystem management—using plants to help steward the environment and accomplish human needs.”

Andrew started growing lettuce and tomatoes indoors, using minimal resources and organic methods, and

eventually branched out to mushrooms. He remains zealous about his mission.

“The climate is changing, and the consensus is that it’s changing really fast,” he points out. “Farming isn’t changing fast enough to keep up. If you do it right, you’re imitating environments, and you have to understand those environments to create a framework for what you’re providing for these organisms.”

That’s exactly what I witnessed at Smallhold in L.A., largest by far of the company’s four farms, which include the original in Brooklyn and two in Austin, Texas. Row after row, chamber after chamber—24 in all—I saw long stacks of mushroom-laden shelves behind heavy insulated doors, each with a computer monitor outside indicating the current climatic conditions inside.

Not only are temperature, humidity, oxygen and CO2 levels carefully monitored, but they change in the course of a day—because that’s what happens in the real world. The forest floor warms up, then cools down. Each variety has its own unique “climate recipe” that replicates wild environments.

In total, Smallhold cultivates 14 different varieties, four of them in L.A.: lion’s mane, blue oyster, yellow oyster and trumpet. Notable was the absence of the button mushrooms we all grew up eating. And liking— or not. Which is why Andrew is keen to expand our mushroom consciousness.

“Most grocery stores just sell buttons and portobellos, which really are the same mushroom,” he says. “By producing all these different varieties, we hope people will find some they like. Each has a different flavor, texture, ways of preparing. People don’t realize how different these various organisms are. Mushrooms are a kingdom, like plants and animals. Saying you don’t like mushrooms is like saying you don’t like plants.”

For skeptics or the mushroom-curious, Andrew suggests buying a cluster of blue oysters. “Then keep it simple. Just roast them with some butter or oil and herbs. It’s hard to overcook them; their cell walls can hold up to heat. Roast them at 350º or 400º and leave them in the oven for 45 minutes to an hour and a half. Take them out and enjoy them with friends and family.

Clockwise from top left: Yellow oyster mushrooms growing in sawdust substrate; readying trumpet mushrooms for shipping; a cornucopia of Smallhold varieties

Yellow oyster mushrooms

Really simple. Later you can make things more and more complicated. Lion’s manes can taste like crabcakes or be made to taste like meat.” (Visit smallhold. com for an array of shroom recipes.)

Smallhold doesn’t have to convince chefs of the beauty of organic mushrooms. Among the company’s local restaurant customers are some of the best eateries in Los Angeles, including Botanica, Lasita, Kismet, Gjelina, Gjusta, Tsubaki, Kali and Rustic Canyon.

Says chef Zarah Khan of Rustic Canyon, “I love Smallhold because it is part of my ethos to source locally. I barely had mushrooms on my menus when I moved to L.A. [from Seattle]. I felt guilty paying for mushrooms from out of state, so when I found out about Smallhold I was elated. There are so many things you can do with each different variety of mushroom, and it sparks my creativity, which I love.”

Smallhold’s L.A. farm, operational for just over a year, is huge. But I was still blown away when my guide informed me that they ship 30,000 pounds a week to distributors who in turn sell them to the likes of Whole Foods, Sprouts, Erewhon, Ralphs and area restaurants.

Even Andrew shakes his head in amazement. “Yeah! We started this thing in a basement, then grew to a shipping container. Now they go out in truckloads loaded with pallets.”

Smallhold was the first certified organic mushroom farm in L.A. County, and that certification is something the company takes seriously. I had to verify my good health before entering the farm and wore a mask, gloves, hairnet and lab coat as I toured the über-clean premises.

“We don’t use pesticides or chemicals,” says Andrew. “Even though most contaminants that might affect mushrooms don’t impact humans, we don’t want to use the chemicals that most farms have to use. We also want to be really efficient growing in our space. You’d never find so many mushrooms in one place at one time. In the wild, you might have a couple blue oysters on a log. Here we create the environment and manage it really well.”

Among those methods is Smallhold’s practice of growing their mushrooms in blocks of sawdust

substrate rather than in dirt. The substrate is a byproduct of the timber industry, repurposed first for mushroom farming, then donated as compost for local folks to use in their gardens. (Follow @smallhold on Instagram for spent-block pickup dates.)

As successful as Smallhold has been, Andrew and his staff of foraging mycologists consider mushroom growing to be as much about mission as profit. “WE CHANGE MINDS WITH MUSHROOMS,” proclaims a sign at the entrance to the farm. Below that: “By growing mushrooms in communities around the country, we’re helping people reconnect with their food, environment and farmers.”

If they help make your pizza delicious, so much the better. ■

“PEOPLE DON’T REALIZE HOW DIFFERENT THESE VARIOUS ORGANISMS ARE. MUSHROOMS ARE A KINGDOM, LIKE PLANTS AND ANIMALS. SAYING YOU DON’T LIKE MUSHROOMS IS LIKE SAYING YOU DON’T LIKE PLANTS.”

Supporting the Roundhouse Aquarium

The Harrison Greenberg Foundation, in partnership with the Oceanographic Teaching Stations, Inc., raised over $200,000 to support marine and environmental science programs for students of the community and visitors of the aquarium. The celebration was held at the home of honorary hosts and founding sponsors Corina and David McGovern, who welcomed nearly 200 community and business leaders to celebrate their shared passion for ocean conservation and marine science education. The event also commemorated the fifth anniversary of the aquarium’s reopening in 2018.

Jamie Lovelynn Photography Exhibit

The opening reception of Jamie Lovelynn’s fine art photography exhibit featured her Coastal Calm collection. The event was hosted by Cherry Co gallery in Redondo Beach.

Robin Curren, Sunny Villapando, Marisa McGovern, Corina McGovern Corina McGovern and David McGovern

Paula Greenberg and Michael Greenberg

South Bay Legends

Noelle Interiors celebrated visionaries who have shaped our region’s creative landscape. Each had the opportunity to share their insight, inspiration and invaluable experience with other industry professionals and emerging talents. This year’s honorees included Louie Tomaro, AIA, Douglas Leach, AIA, Jon Starr, AIA, Chris Putrimas of Teak Warehouse, Chef David Slay, Chef David LeFevre, artist Beth Bowen, artist Michael Kirst and Janne Kouri of Loncaro.

Know Your Market

NICK + SONS REVIVES A 1930S STOREFRONT ON HIGHLAND AVENUE WITH A FAMILY-OWNED CONCEPT.

Written by Darren Elms | Photographed by Adelaide Brannan

Born and raised in Glendale with a career built on both the East and West coasts, Nick Nahigian first moved to Manhattan Beach over a decade ago to work with Simms Restaurants. “I worked at Tin Roof Bistro and Simmzy’s as wine buyer and manager,” he says. “I learned to hire good people, train them well and treat them with respect and hospitality. If we create a warm and welcoming environment, our guests will feel those intentions.”

After leaving for a while, he and his then-fiancée (now wife) moved back to the South Bay area to grow not only a family but a business. Nick had once lived around the corner from Moon’s Market, a Manhattan Beach go-to on Highland Avenue. “We all loved it, and I always thought, ‘How could I bring my personal touch to it?’” he shares.

When the building became available, Nick saw an opportunity to preserve both its original architecture and its legacy as a local market. Reopened as Nick + Sons Gourmet Market, the venture is a change for the relatively new husband and father.

“I wanted to transition out from the restaurants to have more normalcy with my time,” he says. “In addition, through my travels in Italy and Spain, I grew to love the local neighborhood bodega. I equate it to the Cheers of the neighborhood. I want our guests to make this their new home away from home.” With the name, Nick hopes to grow and continue as a family business with his young sons.

Nick + Sons combines a gourmet market and delicatessen, an aggressive cheese and charcuterie program, and a large selection of wines. The deli takes a classic approach and offers fresh ingredients, including six sandwich choices and the option to design your own creation.

“I love getting produce from J.R. Organics at the farmers market,” notes Nick. “Their spring lettuce mix is so simple and stellar. We are expanding our graband-go section with olives, marinated vegetables and salads, and of course the handcrafted sweet toffee our neighbors make.”

The wine and cheese program favors small, familyowned producers for its inventory. With an eye on gatherings, the market provides both cheese and charcuterie boards, as well as sandwich platters. Nick also hopes to introduce wine education classes in the near future.

As summer heats up, Nick looks forward to plenty of outdoor time with his family, cooking at home or enjoying a picnic. What’s in the basket? “Chilled grilled summer squash, pâté de Champagne, a couple of funky cheeses, dried salumi, hummus, a crunchy baguette and a bottle of rosé.” ■

“I LEARNED TO HIRE GOOD PEOPLE, TRAIN THEM WELL AND TREAT THEM WITH RESPECT AND HOSPITALITY. IF WE CREATE A WARM AND WELCOMING ENVIRONMENT, OUR GUESTS WILL FEEL THOSE INTENTIONS.”

A Flickering Light

WHEN LEGENDARY FILM DIRECTORS LIKE QUENTIN TARANTINO NEED A PERSONAL PROJECTIONIST TO RUN THEIR CELLULOID, THEY CALL JESS DAILY.

Written by Scott Sanford Tobis | Photographed by Monica Orozco

The lights dim in the theatre as the audience starts to quietly dig in to their popcorn. Moments later the curtains part, revealing a wide screen displaying the opening credits of Sergio Leone’s The Good, the Bad and the Ugly Ennio Morricone’s unmistakable score—peppered with the echoing sound of bullets—blares through the speakers, and the audience is instantly enraptured. Nearly three hours later, the end credits roll. The crowd walks out of the Daily Cinema into the harsh daylight and faces an impossibly large poster for the Italian release of the film that just unspooled. Let’s back up for a moment and offer clarification.

The “theatre” is actually the den in the home of Jess Daily, former chief projectionist for UCLA. The “projection booth” is his sons’ bedroom, where he has built a platform that holds two Kodak Pageant 16mm projectors.

The poster we’re gazing at was a gift from Quentin Tarantino, as both men consider it their favorite film. (Jess worked as both Tarantino’s personal projectionist and consultant for the New Beverly Cinema. When he commented on how much he liked the poster hanging in the filmmaker’s home, Tarantino responded, “I think I might have another one” and gifted the prized and rare poster to Jess.)

The Daily Cinema is not Jess’ favorite movie theatre. That distinction belongs to the James Bridges Theater at UCLA, which has the best picture and sound in Los Angeles, as well as the unique ability to show all formats of film—from 16mm to 70mm, from silent variable speed to traditional 24-frames-per-second celluloid.

A little background on Jess: Hailing from Muscle Shoals, Alabama—which has a pretty amazing history in the musical world (look it up)—Jess discovered a love of film at a tender age while watching “Hollywood

movies” that his father, the owner of a tire store, would bring home and play from his personal 16mm projector that he mostly used to show GM sales films to clients.

Seeing his son’s love of film, the senior Daily helped Jess get a job at a local NBC station—so low-powered that it had to pull its signal from a larger city. Jess went from sweeping floors to running the camera and operating the board within a few months. This cemented his desire to be in the film biz, so he applied to the MFA program at UCLA and was elated to be accepted by the esteemed university located near his precious Hollywood.

Jess migrated to Los Angeles in the late ’60s and worked as an usher at the Crest Theatre in Westwood while studying the art form he had so admired from afar. After graduation, he was offered a job that eventually turned into UCLA’s chief projectionist position, which he held until 2009.

Jess’ quiet, genteel, unassuming Southern qualities are probably what drew such Hollywood luminaries as television pioneer Norman Lear, Rob Reiner and Tarantino (among many, many other legends) to hire him as their personal projectionist when he wasn’t running things at UCLA. Not to mention his cinematic knowledge, which is vast and could easily fill all the pages of the magazine you’re holding in your hands.

From the rare ability to safely handle the highly flammable silver nitrate film of early Hollywood movies to being one of the few highly skilled individuals able to project 70mm prints in the modern era, Jess’ expertise makes him an invaluable asset to the film community.

This love of all things cinema extends to being a guest lecturer at Hermosa Beach resident Regina Hoffman’s ninth grade class at a private high school in Santa

Monica. “When Jess comes in to talk, he always brings in pieces of filmstrip to share with the students,” Regina says. “It’s amazing to see a child’s eyes widen when they see those tiny pictures. Jess has them count 24 frames for one second of film. He brings his 16mm projector and shows them a Bugs Bunny cartoon and has each kid come up as the film runs through it—and has them study each frame as it’s being shown. The students’ eyes light up. They see ‘This is where the magic happens. This is cool. I get it.’ And hopefully they’ll carry that magic with them in terms of their love of film.”

Having retired from UCLA, Jess moonlights as a projectionist for the New Beverly, the Academy of Motion Picture Arts and Sciences, the American Cinematheque and the occasional private venue. As he is retired, perhaps it’s not accurate to call it moonlighting. In fact, from the joy apparent on his face when he describes what he does, one gets the distinct feeling Jess would do it for free.

Film projection itself may be a fading art form, but

fortunately a few prominent filmmakers demand that their work is displayed in the format. Christopher Nolan, Paul Thomas Anderson and Tarantino are among the small cadre of directors who insist on both shooting on and releasing their films on celluloid. As Regina told me, “The directors need Jess.”

If one needs evidence of Regina’s claims, look no further than one of the biggest films opening this summer: Oppenheimer, directed by Nolan. If you happen to wander into a theatre that is showing the film in 70mm, take a moment to look up at the projection booth. Behind the bright lights emanating from the projector, you may find Jess—holding court with a smile on his face—the same exact smile he has while standing in his sons’ bedroom looking out at the screen—checking the gate, making sure the projection is perfect.

This is a man who loves what he does, and it’s a pleasure to behold. We should all be so lucky to do what we love. ■

halcyon house

AS LA VENTA INN TOASTS 100 YEARS, WE CELEBRATE A GLAMOROUS PAST WITH AN EYE ON A PROMISING FUTURE.

Photographs

Written by Gail Phinney

courtesy of Palos Verdes Library District Local History Collection

One of the most iconic landmarks on the Palos Verdes Peninsula, La Venta Inn turned 100 this year. The first structure completed for the Palos Verdes Project, it opened in the summer of 1923 as Clubhouse 764 but was soon renamed La Venta—Spanish for “the sale.” Frank A. Vanderlip Sr. and his group of real estate investors used the structure as a sales office and convenient location to entertain and house prospective buyers.

Since then, the building has witnessed a century of change. But throughout its storied history, La Venta Inn has remained a beacon of hospitality—graciously opening its doors to the community and hosting many of the most significant events in the lives of its South Bay neighbors.

The opening of La Venta Inn coincided with the 1923 real estate rally and the sale of property in the first planned subdivision that would become the city of Palos Verdes Estates in 1939. The architectural firm of Francis Pierpont Davis and Walter Swindell Davis was responsible for the beautiful Spanish-style architecture.

Another team of brothers, Charles Olmsted and Frederick Law Olmsted Jr., contributed the landscape design. La Venta Inn was perfectly situated overlooking the Pacific and carefully designed to entice visitors to invest in the promise of Palos Verdes the New City.

According to Dana Graham, president of the Palos Verdes Historical Society, La Venta played a pivotal role in the marketing of this geographically isolated community. “As the name suggests, it was an inn besides being a restaurant and a real estate office,” he says. “People used to come from West Adams and that new place called Beverly Hills, and it was a trek to come all the way down.”

Dana believes La Venta Inn provided a needed respite for buyers who often perused the property on horseback

when there were no roads.

Under the ownership of Jay Lawyer of the Palos Verdes Project and his restaurant manager, Reba Willis, La Venta’s reputation for elegant fine dining quickly spread. It reached its heyday during the 1920s and ’30s when the inn became a safe haven and weekend retreat for such Hollywood luminaries as Greta Garbo, Errol Flynn, Betty Grable, Bob Hope, Cary Grant, Tyrone Power, Gloria Swanson and Charlie Chaplin. Hollywood also embraced the building and surrounding coastline as a scenic backdrop, and it was selected as the location for the 1926 silent film The Girl from Montmartre starring Barbara LaMarr and Lewis Stone.

Actor Frank Conroy purchased the property in 1941, but by then the Great Depression had put an end to the Palos Verdes Project. With the onset of WWII and gas rationing, the inn suffered and the business was closed. After serving as the Coast Guard’s lookout tower for Japanese submarines, La Venta Inn ultimately fell into disrepair.

By the time Margaret Schnetzler purchased the property in 1944, it was, in Dana’s words, “a fixer.” Margaret was a New York socialite, newly arrived in California when she fell in love with La Venta in the 1920s. Twenty years later the idea that she should live there came to her in a dream, or so the story goes.

Mark Matthews, her grandson and family representative for the property, relates that the next morning Margaret called a real estate broker in Palos Verdes to see if La Venta was for sale. When the broker informed her that Frank Conroy had asked him to list the property, the deal was sealed. “Four days later she owned it—lock, stock and barrel,” says Mark.

Stanley and Margaret Schnetzler purchased La Venta as their home, never intending to run it as a business. But as repairs were made, neighbors took an interest in renting the property and began stopping in. The family tradition was to get them a cup of tea, show them around and never turn anyone away.

Before long it became a gathering point for the community. It didn’t become a business until 1954, but when it did, it was a family affair. That was still the case in the mid-1960s when Mark and his cousins were

employed at La Venta during summer vacation. Those were their halcyon days of youth.

“We all worked for a buck an hour,” he recalls. “We surfed during the early morning hours, then came back and worked at La Venta and would generally be completely free of parental control. It was just heaven.”

Mark describes his grandmother as the matriarch of the family and a role model. “She was terrific and really changed the way I thought women should be.”

After Margaret lost her eyesight, the Schnetzler family leased the operation of the property to William Eskridge and his family in 1966. New York Food Company came on board in 1992 and held a lease until 2022, but in 2020 the catering company became a casualty of the pandemic. The property was at a standstill.

After an exhaustive search for a new tenant, Mark settled on a local resident who was ready and willing to take over the reins in uncertain times. Welcome, Made by Meg.

Owner, founder and executive chef Meg Walker continues La Venta’s legacy of being run by women. “I thought it was incredibly special,” she explains. “There’s something so magical about the property. It’s held so many treasured memories for the community and for all the people who have held their events there. I’m only the third operator in 100 years to run it, and that is a huge compliment for my business and for me.”

As part of the continuum, Meg turned her unique aesthetic to the task of operating and maintaining this historic property and has endeavored to bring the interior and the grounds of La Venta Inn back to their original splendor while being a good steward and a good neighbor. As for the cuisine, Made by Meg brings its own brand of culinary innovation to the table.

A member of the Palos Verdes community, Meg understands the importance of community engagement. A schedule of seasonal events to celebrate the centennial will enable the general public to visit La Venta with their families. An open-door policy encourages neighbors to visit the property and enjoy the view. Making people feel welcome is a legacy that the descendants of Margaret Schnetzler want to see continue.

La Venta Inn is not just a piece of history; it is a living entity woven into the fabric of the community. What lies ahead for the next 100 years? Meg offers this view: “What I see for the future of La Venta is the continuation of special celebrations. It has served that purpose through the different operators. I am grateful to be offering amazing cuisine and excellent hospitality and continuing to welcome the community. I hope I can do that for many years to come.” ■

“THERE’S SOMETHING SO MAGICAL ABOUT THE PROPERTY. IT’S HELD SO MANY TREASURED MEMORIES FOR THE COMMUNITY AND FOR ALL THE PEOPLE WHO HAVE HELD THEIR EVENTS THERE. I’M ONLY THE THIRD OPERATOR IN 100 YEARS TO RUN IT, AND THAT IS A HUGE COMPLIMENT FOR MY BUSINESS AND FOR ME.”

100 Years of La Venta Inn

Southbay toasted a century of the beloved Palos Verdes Estates hilltop venue with clients and close friends. Special thanks to Made by Meg for hosting and providing a gorgeous spread, and to Vox DJ for the tunes.

The Sapphire Coast

AFTER APPEARING ON THE HIT TELEVISION SHOW GAME OF THRONES , CROATIA PIQUED MUCH WANDERLUST. NOW PEOPLE ARE DISCOVERING THIS ADRIATIC GEM FOR THE FIRST TIME AND FALLING IN LOVE.

Written by Bonnie Graves

As a wine writer and sommelier with 25+ years in the industry, it has been my privilege to travel to many remarkably beautiful places. From Tuscany’s rolling Sangiovese-clad hills to New Zealand’s moody Central Otago mountains to Champagne’s chalk-filled crayères, I’ve covered a lot of territory while covering grape juice.

Writing about wine necessarily means writing about culture, food and geography as well. As my travels have deepened and broadened, there’s always been a glaring gap on my European map: Croatia.

The buzz began to build around Croatia about 10 to 15 years ago, unsurprisingly aligned with the rise of social media. I’d see incredibly dazzling pics of the Adriatic coastline, of ancient vineyards with difficult-to-pronounce indigenous varieties that piqued my curiosity. An ex from college set up shop in Zagreb—one of the first of a wave of digital nomads who actually seemed to earn a decent living.

And then along came a little TV series called Game of Thrones. Many of the series’ pivotal Westeros scenes were filmed in picturesque Dubrovnik, an ancient coastal Croatian city that served as the fictional King’s Landing in addition to standing in for Qarth, Blackwater Bay and the infamous Red Keep.

The tourism bump from the GofT franchise is difficult to overstate, and I couldn’t help cringing a bit as I descended St. Dominic Street in Dubrovnik, where Cersei’s infamous walk of shame was filmed. (No one threw anything at me, and my long blond hair stayed attached to my head, thankfully.)

Dubrovnik’s charming Old Town, a UNESCO World Heritage site, was built between the 11th and 17th centuries when this city-state rivaled Venice as a strategic trading outpost. Its labyrinthine medieval streets now hawk as

much HBO merch as native wares. While the increased tourist traffic has been an economic boon, it feels a little bit like The Lord of the Rings effect in which New Zealand’s Wellington was overrun with expat Angelenos.

My first visit to Croatia will undoubtedly not be my last. I think more than any other wine-producing region I’ve ever visited, Croatia is correctly described as “breathtaking”—as in you find yourself gasping again at yet another panoramic view that causes you to stop and surrender to its beauty.

More than its incredible, Michelin-starred coastal cuisine … more than the warm welcome in luxe hotels as well as rustic tasting rooms … and more than its astonishingly complex geopolitical culture, I will most remember the color of the sea. I’ve struggled to think of the right word for its specific blue. In Croatia, the coastline and its archipelago of jewel-like islands sparkle in a warm bath of sapphire that crests in aquamarine waves. To swim in the Adriatic there is to immerse in liquid gems. It’s extraordinary.

Below are three suggested Croatian adventures centered in and around Dubrovnik and its surrounding wine-producing regions. If your time allows, Croatia is also a fantastic jumping-off point for other southeastern and central European cities. Travel here is safe, and approximately 50% of the population speaks English. With a 99% literacy rate, universal health care for its citizens and a stable democracy balanced with deep national pride, modern Croatia deserves its newfound status as a must-visit destination.

Historical Rambles in Old Town

Set up shop at Hotel Excelsior, which boasts breathtaking views of Dubrovnik. From its many terraces, you

Hotel Excelsior

can watch the sun set against the medieval walls of Old Town while simultaneously watching the blue of the Adriatic come alive with white sails and rainbow-colored kayaks. Hotel Excelsior is just a five-minute walk to the town center, although once you see its iconic shorefront pool you may be hesitant to leave.

Dining options include the excellent on-site Sensus restaurant, which incorporates local seafood and has an extensive wine list with both indigenous wines and international bottles. I also loved Restaurant Dubrovnik in Luža Square. It’s located just off Stradun—the wide street that runs from Pile Gate to Ploče Gate, the two historic guarded entrances to the old city.

Fun daytime adventures include the don’t-miss cable car ride up to Mount Srđ for 360º views of Dubrovnik or a quick ferry ride from Old Town to Lokrum Island, which boasts an extraordinary botanical garden planted in the 19th century and the ruins of a Benedictine monastery from medieval times.

Elaphiti Islands Yacht Tour

Surely the world’s most Instagrammable boat tour is of the Elaphiti archipelago, comprised of 13 islands—only three of which are inhabited. That startling blue water shimmers against deep green woodlands and white rocky outcroppings. The islands provide an intricate

Hotel Bellevue

network of secret coves and quiet bays, and insiders often moor just far enough away to swim in to the pristine white sand beaches. The staff at Hotel Bellevue can help you find the right boat captain to experience the Elaphiti as locals do.

The best day itinerary includes a casual seafood lunch at one of the inhabited fishing villages. Where we stopped, the bounty was provided fresh and wriggling on a platter for guests to select prior to cooking. The water around the Elaphiti Islands is as warm as the Caribbean but so deeply blue—almost purple. Charge your iPhone!

As an aside, the staff at Hotel Bellevue was incredibly warm and accommodating with some of the nicest, most sincere service this world traveler has experienced. Enjoying cocktails at Bellevue’s Spice Lounge, postElaphiti cruise, was a nice way to cap off a magical day.

Pelješac Peninsula for Oysters and Wine

I have an allergy—a bivalve allergy—that I had never resented more than on the day I visited Ston and its

legendary oyster beds. The Romans coveted Ston’s oysters as an ancient aphrodisiac, and its local salt mine is the oldest in Europe.

Ston is about an hour’s drive from Hotel Supetar Cavtat, the third hotel I visited while in Croatia. The drive to Ston from Dubrovnik along the Dalmatian Coast ranks with segments of Highway 1 in Big Sur for sheer, jaw-dropping vistas. Enjoy freshly shucked Ston oysters on a floating platform in the harbor while sipping crisp, local white wines.

There are many fantastic wineries where you can linger as well. A favorite of mine was Miloš Winery, where the ancient Croatian cultivar plavac mali thrives—the progenitor of California’s prized zinfandel grape.

After a day of tasting wines, the return to Hotel Supetar Cavtat was welcome. It’s a smaller, boutiquey hotel with a quiet, old-world charm and a waterfront location perfect for après-dinner strolling. Their on-site restaurant is also a perpetually award-winning dinner option with a harbor view that is, yep, breathtaking. ■

Hotel Supetar Cavtat

“I love being part of a smile transformation. To refresh someone’s smile or simply repair a chipped corner can give patients the confidence they need to go out and show their best selves. It is a privilege to be part of that!”

– DR. CHRISTINA HUTCHINSON, HUTCHINSON DENTAL

TOP DENTISTS

Dentists have an amazing job—boosting their patients’ self-esteem by giving them a reason to smile. From implants to braces to cosmetic services to general dentistry, the South Bay dentists on these pages are restoring oral health and transforming lives right here in our neighborhood.

94 CHRISTINA L. HUTCHINSON, DDS HUTCHINSON DENTAL

96 GIRI PALANI, DDS, FICOI PALANI CENTER FOR DENTAL IMPLANTS

98 BITA DAVOODIAN, DDS

100 KIM LEMIRE, DMD PACIFIC DENTAL AESTHETICS

102 SUMMER L. BLAKE, DDS, MS SUMMER ORTHODONTICS

WRITTEN BY LAURA L. WATTS

CHRISTINA L. HUTCHINSON, DDS Hutchinson Dental

Hutchinson Dental is a family dental practice that accommodates a variety of needs, including restorative procedures, cosmetic dentistry and management of sleep disorders. Owner Christina Hutchinson, DDS, has been practicing dentistry for 20 years. She graduated from the University of Oklahoma College of Dentistry and worked in a private practice in Tulsa before relocating to Southern California. She opened Hutchinson Dental in 2015.

WHAT MAKES YOUR PRACTICE A GREAT PLACE TO WORK?

Hutchinson Dental is a great place to work because we all have the same attitude of helping patients and each other. There is always laughter, which makes the day fly by. When you have a great team, you have to protect them.

DESCRIBE A TURNING POINT IN YOUR CAREER.

Years ago, I was frustrated working to support someone else’s practice and being undervalued for the customer service I am hardwired with. My husband recognized my worth more than my previous employer, and he found the perfect practice for me. The style of the retiring dentist, the team and the patients were a perfect fit! I will always be grateful for my husband’s belief in me.

WHAT DO YOU FIND MOST REWARDING ABOUT WORKING IN THE HEALTH CARE INDUSTRY?

Probably more meaningful than any smile transformation has been the many relationships I have made over the years, thanks to dentistry. The friendships made with my team members, colleagues, sales reps and patients give me more warm fuzzies than any actual restoration or case I have completed.

WHAT PRODUCTS DO YOUR PATIENTS LOVE?

My sleep apnea patients love the Panthera appliance. This is milled from type 12 nylon, so it is super thin (less stuff in your mouth) and flexible (so it does not feel rigid). It maintains a specific posture of your lower jaw to support your airway. Patients can adjust the position themselves, which is like reducing the volume of their snoring (spouses also love it).

WHAT ISSUES DO OLDER ADULTS FACE IN TERMS OF ORAL HEALTH CARE?

Probably the most common problem I see with older adults is root decay. As patients take more prescription medications, they often have a dry mouth, which makes it easier for bacteria to adhere and damage teeth. It is so important to keep the mouth hydrated and clean, not to mention regular checkups to diagnose problems before they become big ones.

WHAT PREVENTIVE MEASURES DO YOU ENCOURAGE FOR YOUNGER PATIENTS?

I emphasize deliberate home care to patients because there’s nothing like your own teeth. Some patients don’t value what that means until they’re on the other side. When I diagnose early cavities that aren’t quite ready to be restored, I emphasize to the patient that they have a window of opportunity to remineralize their enamel and avoid a filling. They can achieve this with consistent brushing, contoured flossing and using a fluoride rinse every day.

HOW DO YOU HELP PATIENTS WITH THEIR FEELINGS OF APPREHENSION?

Everyone on our team is a good listener, and we don’t pressure anyone to do anything they don’t want to do. If a patient takes the time to share a worry or bad experience, we listen and do what we can to accommodate them. Most of the time just being heard, and taking things slowly is all they need to gain confidence.

ANY WISE WORDS YOU’D LIKE TO SHARE?

Drink more water! It is better for your body, promotes clearer skin, flushes out toxins, and irrigates and neutralizes the pH in your mouth in between brushing. And if it’s fluoridated water, it can help reverse early cavities.

WHAT IS SOMETHING OUR READERS MAY NOT KNOW ABOUT YOU?

I am an early bird; sleeping in is something I’ve never been able to do (but it sounds lovely). I am up and literally running at 4 or 5 a.m. every day, and I don’t stop buzzing around until the sun goes down.

HOW DO YOU HANDLE WORKING UNDER PRESSURE?

I made my peace long ago that I can only be in one place and do one thing at a time. When days are nutty, I tend to prioritize what I need to do, and I block everything else out. I endeavor to do whatever I’m doing well in that moment and move on to what’s next. That’s all anyone can do.

HOW DO YOU STAY FIT PHYSICALLY, MENTALLY AND EMOTIONALLY?

I spend the majority of my day caring for someone or something. However, in the interest of self-preservation, I carve out time each day to do something just for myself. Even if I have to set the alarm for 4 a.m. to run or take the dog on a long walk, dedicating time for myself allows me to reset and fuel my spirit for the rest of the day.

GIRI PALANI, DDS, FICOI

Palani Center for Dental Implants is a full-scope dental practice focused on aesthetic dentistry, replacing teeth with dental implants and full-mouth reconstruction. Owner Giri Palani, DDS, graduated from Marquette University School of Dentistry and completed two years of postgraduate training at Cedars-Sinai Medical Center and UCLA. He opened his practice in 2006.

WHAT ARE THE MOST POPULAR SERVICES YOU OFFER?

The most popular treatments we offer are immediate-placement dental implants and Teeth in a Day solutions where we replace a single tooth or an entire set of teeth in one day.

HOW DOES YOUR TRAINING ENHANCE YOUR SERVICES?

I have completed two years of full-time postgraduate training in dental implants and reconstructive dentistry. During my training, I was drawn to and fascinated with the ability to place immediate dental implants and replace a full set of teeth in as little as one day. I continued to study and learn from pioneers in the industry. I have traveled around the world to learn from the best in the field and then came back and applied what I learned in my practice. The learning never stops, and I continually seek to make myself and my team better so I know that I am providing the absolute best care for my patients.

WHAT DO YOU FIND MOST REWARDING ABOUT WORKING IN THE HEALTH CARE INDUSTRY?

What I find most rewarding is being able to be part of each patient’s journey. Whether the patient is in need of one tooth or a full replacement of teeth, each patient is different with a unique set of needs and goals. It is an amazing blessing to help see each patient through their journey, to be there for them and support them, and to witness firsthand the transformation they achieve in their lives.

IS STRESS THE BIGGEST CHALLENGE IN HEALTH CARE?

I don’t believe in stress. If you don’t like something, change what you don’t like or change yourself.

WHEN DID YOU KNOW YOU WANTED TO HELP PEOPLE AS PART OF YOUR FUTURE CAREER?

I remember my grandmother didn’t have any teeth. She wore dentures. I saw firsthand how she suffered physically, emotionally and socially. She was not able to eat properly. She wasn’t able to smile and laugh. I remember thinking at a young age that there had to be a better way for my grandmother. In this day and age, with all our advancements and technology, no one should ever

have to live without teeth or with poorly fitting dentures or failing teeth. This shaped the way I experienced dental school. To me, the most interesting aspect of the profession became solving the problem of tooth loss and being able to restore form and function to my patients.

WHAT SKILLS ARE NECESSARY TO ACHIEVE SUCCESS AS A DENTIST?

Having love and compassion for every patient and being consumed by wanting to provide a perfect result for them.

HOW DO YOU HELP PATIENTS DEAL WITH APPREHENSION?

We offer several methods for patients to overcome the fear and anxiety of dental treatment. From a pill you take one hour before the procedure to laughing gas to general anesthesia, we are able to help our patients overcome fear and anxiety and get the dental work they need.

ANY "WISE WORDS" YOU'D LIKE TO SHARE WITH POTENTIAL PATIENTS?

If you've been told that you are not a good candidate for dental implants or you thought dental implant treatment was a difficult and long process with several appointments over many months or years, please give us a call. We will find the most time-efficient and cost-efficient solution to give you back the teeth you've lost.

WHAT CAN PATIENTS EXPECT AT YOUR OFFICE?

Our patients can expect a first-class level of care in a clean, safe and comfortable setting. I am proud to say that we have one of the most technologically advanced dental offices in the Los Angeles area. This directly translates to better treatment outcomes, patient comfort and safety.

WHAT MAKES YOU PASSIONATE ABOUT DENTISTRY?

My passion is giving people back teeth they have lost with dental implants. My team and I have spent countless hours training to provide the most advanced dental implant and cosmetic dentistry experience for our patients. I love dentistry because it allows me to be an artist, doctor and engineer all at the same time. Every day people leave my office absolutely in love with their smile that I created. Being able to do what I do is one of the biggest blessings in my life!

WHAT DO YOUR PATIENTS LIKE BEST ABOUT YOU?

Our patients love the passion that our team has for the work we do every day. We are so excited to give people the smile they have always dreamed of. This excitement is extremely contagious!

Palani Center for Dental Implants

Bita Davoodian, DDS, is a South Bay native with deeply rooted connections in the community. She earned her Doctor of Dental Surgery degree from the University of the Pacific in San Francisco and is a member of the American Dental Association, the California Dental Association, the American Association of Dental Sleep Medicine and the Western Los Angeles Dental Society. Dr. Davoodian opened her private practice in Redondo Beach in 2012. With a passion to continue to learn and teach, she mentors students and teaches as a clinical instructor at the UCLA School of Dentistry.

WHY ARE YOU PASSIONATE ABOUT DENTISTRY?

I am dedicated to creating beautiful, long-lasting smiles and maintaining the oral health of my patients. I deliver the highest quality dental care in an atmosphere of warmth, kindness and respect because I believe that preventive care and education are the keys to optimal dental health.

WHAT IS YOUR PRACTICE KNOWN FOR?

Technology. Change in our world is happening quickly. For dentistry, this is no exception, and we utilize all these advances. We are using new imaging modalities paired with digital approaches and three-dimensional imaging. These technologies allow us to deliver speed and accuracy and share the images with our patients.

We are also adept at optimizing information technology and incorporating data science partnered with artificial intelligence and machine learning to improve patient care. We utilize the iTero element, which is the first 3D intraoral scanner with near-infrared imaging technology. This can detect and monitor cavities above the gumline in between teeth in real time. We incorporate intraoral cameras with high-resolution imaging and live videos to show fracture lines, cavities and other important facts to the patient and use this to track changes in teeth, fillings, gums and other structures inside the mouth.

In addition to all these new technologies, we have a multifunctioning imaging system blending 2D panoramic and cephalometric imaging, Cone Beam CT imaging, 3D facial scanning and 3D model scanning to ensure that we enhance the patient experience and elevate our precision.

Our patient-centered practice offers comprehensive dental care with an equal commitment to preventive, restorative and

cosmetic dentistry. We spend as much time with our patients as they need to understand the treatment and feel comfortable and relaxed. We strive to deliver the highest quality dental care in an atmosphere of warmth, kindness and respect. Our patients leave the office with a realistic treatment plan that is comprehensive and based on decisions we make together.

TELL US ABOUT THE PATIENTS YOU SEE.

We welcome our patients with empathy and open arms, no matter what state your mouth and teeth are in and regardless of your previous access to dental care. We foster healthy smiles and provide a safe place for everyone without judgment. Integrity is one of our core values, and we make every decision based on your dental care needs, goals and budget. Whether it’s been six months or six years since your last dentist visit, you’ll receive the same professional, compassionate care.

WHAT PRODUCT DO YOU RECOMMEND?

We highly recommend Invisalign, a series of clear, BPA-free plastic trays that many patients prefer instead of traditional braces. Not only are the aligners virtually invisible, they are removable—so you can eat and drink what you want while in treatment. Plus, brushing and flossing are no problem. They are also more comfortable than traditional braces, with no metal or wires, which usually means you spend less time in your doctor’s office getting adjustments.

For most people, achieving a healthy, beautiful smile is the reason for choosing to receive orthodontic care. If you’re self-conscious about your smile, having Invisalign treatment will greatly improve the way you look and feel. When your treatment is complete, you will have the smile you’ve always dreamed of as well as the confidence to show it off! We want you to feel comfortable and confident throughout your entire orthodontic experience, so our practice is dedicated to making sure you receive the quality care you deserve.

HOW DO YOU ENHANCE YOUR PATIENTS' SMILES IN A MINIMALLY INVASIVE WAY?

Teeth can be affected by discoloration, spaces, gaps, chips and misalignment. A conservative way to repair these problems is bonding combined with enamel shaping. No anesthesia is required, and results can be seen immediately. For further information, please visit our office for a consultation.

KIM LEMIRE, DMD

Pacific Dental Aesthetics is a boutique dental practice that has served the South Bay for more than 30 years. Kim Lemire, DMD, took over the practice in 2022 and continues to build on the legacy created by the previous owner, the late Arthur Natvig, DDS. Dr. Lemire grew up in Dallas, Texas, and attended dental school at Midwestern University in Arizona. She moved to the South Bay soon after graduation with her husband, David, and has been practicing dentistry for 11 years.

WHAT SETS YOUR PRACTICE APART?

The genuine love and camaraderie we share as a team, our highly trained staff and the cutting-edge technology available on-site. Our advanced capabilities allow us to perform tasks like shadematching veneers, same-day crowns and teeth straightening without the typical delays associated with traditional dentistry. This not only benefits our team but enhances the patient experience.

TELL US ABOUT YOUR TEAM.

It has always been my vision to provide exceptional, personalized care to the patients of the community where I live. We strive to provide an amazing dental experience that prioritizes the needs and comfort of our patients. Our top-notch team is dedicated to providing exceptional care the moment you step into our office. We go above and beyond to create a warm, relaxing environment where patients feel at ease. With our advanced technology, techniques and attention to detail, we aim to deliver outstanding dental services that keep our patients smiling for years to come. We have two doctors: Dr. Song and myself. Patients love Dr. Song for his gentle touch and calming personality. We make a great team and take pride in the care we provide for our patients. Bea, our hygienist, has been here since the practice was established.

WHAT HAS BEEN A TRUE JOY IN YOUR WORK?

The greatest fulfillment in my career stems from the deep connections I form with my patients and being an integral part of their lives. I find immense joy not only in transforming their smiles but also in truly getting to know them on a personal level. Hearing about their life journeys and being there to support them through both dental and non-dental matters is incredibly rewarding.

DESCRIBE A TURNING POINT IN YOUR CAREER.

Having kids has definitely changed my life and career path. Luckily this profession has allowed me the ability to work part time while taking care of my young children. When COVID-19 shut offices down and I had time to reflect, I realized I needed to have more control of my future and also be able to dictate the access/quality of care I could provide my patients and the staff around me.

WHEN DID YOU KNOW THAT YOU WANTED TO HELP PEOPLE AS PART OF YOUR CAREER?

My mom passed away from lupus when I was only 12. As the eldest child of an immigrant family, I saw firsthand the help we received with medical/dental care. I always knew I wanted to give back and educate others to care for their health.

HOW DOES YOUR ADVANCED TRAINING ENHANCE THE SERVICES YOU PROVIDE?

My training in smile design, Invisalign and most recently Botox for TMJ has truly elevated the services we offer at our practice. These specialized areas of expertise allow us to provide patients with exceptional and tailored treatment options. Dr. Song and I have developed a keen eye for aesthetics and understand the importance of creating a smile that harmonizes with each individual’s unique facial features. This enables us to design personalized treatment plans that go beyond traditional dental procedures— resulting in beautiful, natural-looking smiles.

WHAT PREVENTIVE MEASURES DO YOU ENCOURAGE?

The best preventive measure is making sure you take care of your health—whether it’s through diet, exercise or the proverbial “brush and floss.”

WHAT IS AN EXCITING NEW DEVELOPMENT IN DENTISTRY?

3D printing/milling and teeth-in-a-day! Recently we added full-arch dental implants to our practice. Our patients now have an alternative to dentures that not only restores their health but significantly improves their quality of life. The best part is, it gives them the confidence to smile again.

ANY “WISE WORDS” YOU’D LIKE TO SHARE?

Work hard and play hard. Enjoy life in the moment, as nothing is guaranteed. Have fun, and don’t take yourself too seriously.

HOW DO YOU STAY FIT?

I carve out some time weekly for myself. I love taking walks on the Esplanade and started working with a personal trainer last year. I’ve also recently started cycling with Mel, our front desk coordinator who is also a spin instructor.

TELL US ABOUT YOUR FAMILY.

David and I are proud parents of two amazing kids: Ashton (9½) and Elsie (8). Ashton is a passionate soccer and hockey player, while Elsie finds her joy in gymnastics, dance and modeling. My parents escaped the Khmer Rouge to provide a better life for my siblings and me. I consider myself incredibly lucky to raise my family while pursuing my passions in the beautiful South Bay.

Pacific Dental Aesthetics

Kim Lemire, DMD Corey Song, DDS

SUMMER L. BLAKE, DDS, MS Summer Orthodontics

Summer Blake, DDS, and her team at Summer Orthodontics specialize in creating smiles for children and adults, offering such treatments as invisible, metal and clear braces, Invisalign, and digital imaging. They treat a wide range of orthodontic issues including crooked teeth, crowding, spacing, protrusion, narrow arch, overbites, underbites, crossbites and deep bites. Dr. Summer completed her undergraduate degree and dental school at UCLA and earned both her master’s and her postdoctoral orthodontics certificate at Temple University in Philadelphia.

WHAT SHOULD POTENTIAL PATIENTS KNOW ABOUT YOU?

Delivering the highest quality treatment is my top priority. Every decision I make in my practice is based upon one simple rule: Will this decision improve the patient experience?

TELL US ABOUT YOUR TEAM.

I love our team. Not only are they all excellent at their jobs, but they are also caring, friendly and fun. They love getting to know patients (and their families) and genuinely miss them when treatment is completed. Creating beautiful smiles correctly takes teamwork, and I’m proud to say we have the best! Our staff is a huge part of making treatment a positive—and even fun—experience.

WHAT’S MOST REWARDING ABOUT YOUR WORK?

Seeing the confidence patients exude from their new smiles is really rewarding. However, I also enjoy getting to know each patient throughout their treatment.

WHAT BENEFITS DO PATIENTS GAIN FROM YOUR SERVICES?

The beautiful smiles we create provide a lifetime of confidence for our patients. This confidence carries over into every aspect of their lives. We are so grateful for the opportunity to have such a powerful impact. We take great pride in helping our patients become the best they can be.

At Summer Orthodontics, exceptional results with an outstanding patient experience is our top priority. Every treatment plan is carefully considered to meet the individual goals of our patients. Each patient is unique, so every treatment plan must be custom-tailored to create their ideal smile. We work together with our patients to understand their treatment options and our recommendation. Throughout treatment, we monitor progress and make any necessary adjustments to achieve ideal results.

DO YOU TREAT KIDS AT YOUR PRACTICE?

We LOVE working with kids! We have worked hard to create an atmosphere that is not only stress-free but also a fun place to be. It is not uncommon for kids (and parents) to comment on how good it feels to visit our office.

WHAT ABOUT ADULTS?

We want patients to know that it is never too late to have a confident smile—more than 40% of our patients are adults. Advancements in technology not only dramatically reduce treatment time (in some cases by as much as 50%) but can also offer a variety of hidden and inconspicuous treatment options.

HOW WOULD PATIENTS DESCRIBE YOUR APPROACH?

We strive to provide a first-class experience for patients. Based on the feedback we receive, they appreciate the efficiency and professionalism of our office. We spend a lot of time and energy ensuring that every patient’s time is valued. No one likes waiting to be seen by their doctor, and we don’t like to keep patients waiting!

TELL US ABOUT RECENT DEVELOPMENTS IN YOUR FIELD.

There is a technological revolution going on throughout our world, and orthodontics is no exception. Orthodontic treatment is now faster, more comfortable and in some cases even invisible. There have been many advances in orthodontics over the years to increase patient comfort, reduce treatment times and produce beautiful smiles. The adoption of digital technologies such as scans and radiographs makes the diagnosis and treatment process more efficient than ever.

Summer Orthodontics embraces proven technologies as a central focus of the patient experience. We are always on the lookout for new technologies and ways to provide exceptional patient experiences. Patients and parents often say, “This is not how I remember braces when I was young.” Our office embraces the best of proven technologies. We also offer complimentary consultations to help patients understand their options and our recommended treatment plan.

WHAT INSPIRED YOU TO WORK IN ORTHODONTICS?

While majoring in mathematics, I took a campus job at the UCLA Dental School. I decided to apply to the school and was immediately attracted to orthodontics. So many factors go into creating an individual’s ideal smile. I love finding the right solution for each patient and seeing the confidence they project.

HOW DO YOU GIVE BACK TO YOUR COMMUNITY?

We support a variety of community programs as diverse as the interests of our patient base. From education to sports to arts, we are engaged in supporting programs that put our patients’ beautiful smiles to good use throughout the South Bay.

HOW DO YOU MAKE YOUR OFFICE A STRESS-FREE ZONE?

Promoting a stress-free environment is a key part of the Summer Orthodontics experience. Beginning with the office design and continuing throughout our processes, each step is focused on patient safety and reducing stress.

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Friends and Focaccia

OUR EDITOR BREAKS BREAD WITH AN OLD BUDDY AT BARAN’S 2239.

Written by Darren Elms | Illustrated by Yuiko Sugino

Call it serendipity at a strip mall, but the perfect union of one incredible meal and two friends catching up took place at Baran’s 2239 last month. For years friends have been raving about this Hermosa hot spot, sandwiched between a taco eatery and a smoke shop. But what it lacks in curb appeal, it makes up in the menu. This place, helmed by brothers Jonathan Baran and Jason Baran, is off-the-hook good. Thankfully my friend Rich, also a newbie, was at my table to experience each moment.

First, the focaccia. It’s round. It’s warm. It’s gone. I don’t think I’ve ever torn through something that fast. If we hadn’t split it evenly before taking the first bite, it could have ruined a friendship. But thankfully, each got his share. Red onion and herbs inside … herb and parm butter on top … this bread haunted me for days after. In a good way.

I’m pretty sure we were swapping work stories when the Fijian albacore sashimi hit the table. Talk of Switzerland summits and office antics ceased once this dish made contact. Buttermilk leche de tigre, gooseberries, sweet drop peppers and Peruvian corn … what were we talking about?

Oh right, work. But let’s move on to family. I got a few details about the wife and son (all great!) before the local yellow peach and baby tomato salad rolled in. I’m listening, Rich, I promise. Oh wait, he’s consumed with the dish too. Silence. Then a sigh. Wait, where were we?

Summer plans, yes! Talk of a recent trip to France segues to sea bass almondine, better than any tasted there, followed by handmade potato gnocchi with fra diavolo sauce, guanciale, pecorino, and a pea and mint gremolata. Pretty sure a second glass of white arrived around this time as well, so I can’t confirm any information shared between us. Subtle nods across the table were enough to forge our connection.

Coffee toffee pudding capped the night. It’s not easy saying goodbye—to a dessert of that caliber—but we tearfully did, down to the last spoonful. Joking aside, it was great to see Rich, and we did our fair share of catching up. But there’s something extra special about a meetup when it’s over an incredible meal. If a salad can succinctly silence a couple of verbose writers, you know it’s a damn good salad. ■

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