Southbay August 2020

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40 ESSENTIALS Color therapy

65 KITCHEN DUTY Rolling Hills renovation

92 GO WITH THE FLOW Coffee shop with purpose

130 LAST WORD The Sunshine Boys

ALSO...

WE’RE BACK 42 The Law Offices of Adam N. Schanz & Ann E. Grant

50 Joe Buck, Broker Associate, Compass

62 Abby Waddell, Realtor®, Compass

68 Peninsula Heritage School

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Diane Barber Designs

90 Caroline Burke Designs & Assoc., Inc.

82

70

96 RJ Smith Construction

COVER Lenora and Adnen Marouani Photographed by Shane O’Donnell

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ALSO...

COMFORT FOOD

RAISING THE STEAKS

36

As the pandemic shut down local businesses

In the hills that once sparked California’s gold

TERRANEA RESORT

and forced residents to shelter in place,

rush, Genesee Valley Ranch is raising a special

Our Promise

South Bay restaurants continued to feed our

breed of cattle. Their practices are elevating

community and, in turn, nourish our need

American grass-fed beef, and discerning

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for connection.

gourmands can truly taste the difference.

PROFILES

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82

IF YOU BREW IT, THEY WILL COME

A FISH STORY

116

Torrance’s The Brews Hall enters a crowded

Nearly 75 years after his grandparents

REAL ESTATE

beer scene with comfort food and star power.

opened a successful seafood restaurant

Spectacular local listings

Top Dentists

in Redondo, Nick Riera casts a line to revive

52

his family’s legacy.

A FULL PLATE Lenora and Adnen Marouani’s journey has

98

taken many twists and turns, and 2020

MEXICO MODERNO

proved to be no different. But the bond

Hopping from Baja to the mainland,

is strong, and together they dig in deep,

food and wine editor Bonnie Graves explores

explore and learn—all while managing

two interpretations of next-generation

family, a wine bar and a new restaurant.

Mexican cuisine.

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EDITORIAL DIRECTOR

CREATIVE DIRECTOR

PUBLISHER | Amy Tetherow

Darren Elms

Michelle Villas

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Laura Watts

Nikki Smith

Erika Carrion 310-897-2424 | erika@goldenstate.is

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PHOTOGRAPHERS

Bonnie Graves (Food & Wine),

Siri Berting, Steve Gaffney, Winny Huang,

Kara Mickelson, Tanya Monaghan,

David Hyde, Anthony Karambalas,

Marcie Gutierrez

Jennie Nunn

Kat Monk, Shane O’Donnell,

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WRITERS & CONTRIBUTORS

Chris Salvidar, Mark Tanner, Vince Taroc

Lauren Pressey, Jenna Ritter,

DIRECTOR OF BRAND PARTNERSHIPS

DIRECTOR OF BRAND PARTNERSHIPS

Anthony Karambalas, Jared Sayers,

Jen Turquand

Rich Thomas, Scott Sanford Tobis,

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Shaun Tolson

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Worth Savoring As the pandemic stretches from spring to summer, I

lasagna or slice a piece of her cheesecake that she

think about my grandmother and how she might have

taught me to make, I’m gifted with solace. Food

fared through months of isolation. She passed away a few

nourishes in many ways.

years ago, but the thought of her in a nursing home or

For the subjects of our August issue, food plays a

alone still makes me uneasy. Then I remember the kind

central role in their daily lives. For Barsha’s Lenora and

of woman she was: independent, practical and resilient. I

Adnen Marouani, it’s rooted in family and community.

imagine her in her kitchen, baking or cooking one of her

For Nick Riera, it’s about reviving a legacy. For any of

legendary recipes.

the owners, chefs and staff highlighted in our COVID-19

For my grandmother, food brought comfort. Not just

feature, it boils down to service and survival. There’s no

the eating, but the making. Yes, she also raised a family

one meaningful ingredient behind the work that it takes

and devoted nearly 40 years to a late-life career, but I

to bring passion to the plate. But collectively, especially as

believe she found the most joy in the kitchen. A child of

we navigate uncertain times, the process can be powerful.

immigrants, she learned from her mother and brought the Old World to the new in delicious ways. For example, cabbage rolls, considered “peasant food” in Eastern Europe, became a treasured holiday feast.

When she was 90—and still active—I mirrored her in the kitchen she presided over for 60 years, hoping to keep the tradition alive. Now, when I bite into her

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Darren Elms

SHAUN TOLSON | Shaun has traveled the world over the past 15 years in search of captivating stories to write. As a lover of great food, he never passes up the opportunity to indulge in a multicourse tasting menu or to dine at the chef’s table of a heralded restaurant with his wife. He also frequently rolls up his sleeves to prepare gourmet meals at his home.

KARA MICKELSON | A graduate of UCLA and Le Cordon Bleu School of Culinary Arts, Kara trained in Spain and in Napa at The 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 her @styleddelicious.

SHANE O’DONNELL | Shane is a Wisconsinborn 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

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Who will you ride for?

Tour de Pier 2020 is going virtual!

Join us in the fight against cancer with our safer-at-home edition.

Pedal along with top instructors in our virtual ride or choose your own activity to fundraise for our cause. Virtual TdP happens Sunday, September 13. Register today at TourDePier.com

NEW DATE

AUGUST 2020 SMILING EYES A friendly barista welcomes you to Two Guns Espresso in Manhattan Beach. More on how local restaurants and cafĂŠs recalibrated for COVID-19 on the following pages.

comfort food AS THE PANDEMIC SHUT DOWN LOCAL BUSINESSES AND FORCED RESIDENTS TO SHELTER IN PLACE, SOUTH BAY RESTAURANTS CONTINUED TO FEED OUR COMMUNITY AND, IN TURN, NOURISH OUR NEED FOR CONNECTION. Written by Rich Thomas | Photographed by Shane O’Donnell

Playa Provisions

24 | Brewing Company HopSaint

On Sunday, March 15, with California recording its 335th case of the novel coronavirus, Governor Gavin Newsom made the call for all bars and nightclubs to close and urged restaurants throughout the state to reduce their seating capacity. It was the first domino to fall in what would become a disastrous week for the hospitality industry. But before the ink was dry on new seating charts, the order changed again the next day. Takeout and drive-through were okay, but in-restaurant dining was suspended indefinitely.

On Wednesday, March 18, less than 48 hours later, restaurants were told to close completely, and although they’d be able to resume delivery and takeout services by

The former co-owner of Hermosa’s Cafe Boogaloo, Christina was born and raised in the South Bay. Her first job was bussing tables at El Indio on Artesia Boulevard when she was 15. Christina, like other restaurateurs in the Beach Cities, was immediately faced with staff reductions and walk-ins full of food, as well as long-term challenges like rent payments and vendor bills. Then there was staying up-to-date with compliance efforts, changes to unemployment criteria, Paycheck Protection Program regulations and the special dispensations offered by the state of California regarding to-go alcohol sales, outdoor dining, and sales and use tax deferments.

“We saw sales drop 10%, 20%, 50%, and I think by the end of the week we were down 75%,” says Andrew Stanisich, owner of the popular Two Guns cafes and restaurants. “It was catastrophic, and it happened so fast.”

Andrew actually reached out to his landlords at the beginning of March to let them know that he might not be able to make rent. “I told them, ‘Just a heads-up: We may not be paying April and possibly May rent payments because it looks like we’re gonna have to close. I’m good for it, but I may not be good for it right now.’”

Prior to the March mandates, Andrew was operating

Friday, the damage had already been done. Tom Bené,

seven Two Guns locations, from full kitchens in

CEO of the National Restaurant Association, predicts that

Manhattan Beach and El Segundo to kiosks in El Segundo

restaurant industry losses will eclipse $240 billion by the

and Downtown Los Angeles. In April—the busiest month

end of 2020.

he ever recalls working in the nine years since he and his

By late July, recorded coronavirus cases in California had reached nearly 500,000. After a brief reopening, bars

wife opened Two Guns—he had only one location.

With a focus on coffee and quick-serve food items,

and restaurants were asked to close again. By the time

Two Guns was in a better position than most to weather

you read this, who knows what the mandate will be, or

the loss of in-restaurant dining. Online sales ballooned

how many restaurants will have closed permanently.

and deliveries tripled, with 80% of revenue coming via

“The first reaction was fear—‘I’ve gotta figure out a

their mobile app. Two Guns went from selling coffee in

way to save the business,’” remembers Christina Oliva,

their standard 12-ounce bags to offering a 2-pound

co-owner of HopSaint Brewing Company, of when she

option—then a 5-pound option.

first received the news. “We’re a barbeque joint that

Andrew took the opportunity to revise his leadership

never did takeout. My kitchen is so small, I didn’t want

training manual for management staff to highlight new

to impact it. Now all of a sudden I had to do the very

protocols. He kept employees informed with COVID-19

thing that I resisted—and I had to figure out a system in

updates and unemployment info via a company Slack

24 hours.”

channel. He even got an old turntable up and running

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“WE SAW SALES DROP 10%, 20%, 50%, AND I THINK BY THE END OF THE WEEK WE WERE DOWN 75%. IT WAS CATASTROPHIC, AND IT HAPPENED SO FAST.” and started posting his vinyl finds, along with photos of happy customers at their North Manhattan Beach location—anything to help keep morale up, both for current employees and the dozens he had to furlough indefinitely.

Around 15 million people are employed by the food service industry, the second-largest private-sector employer behind health care. Since March, more than 8 million jobs have been lost or furloughed. Ask any business owner what the hardest part of this pandemic has been, and you’ll hear the same answer: taking care of their employees. For Chef David LeFevre, those personnel decisions had to be made across three restaurants: Fishing With Dynamite, The Arthur J and MB Post.

“The hardest thing as an owner is working to keep your promises,” he says, recalling those first turbulent months.

“You have very little control over how your business can survive, and you’re flying blind because you don’t know what’s going to happen next. You’d come up with a plan, and then 24 hours later it would be entirely moot.”

With a return to pre-COVID-19 revenue impossible to predict or effectively plan for, Chef David shifted his mission to people. “Our goal was to get enough orders to bring back one person every day. That was my goal: bring one more person back to work every day.”

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Two Guns Espresso

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“YOU HAVE VERY LITTLE CONTROL OVER HOW YOUR BUSINESS CAN SURVIVE, AND YOU’RE FLYING BLIND BECAUSE YOU DON’T KNOW WHAT’S GOING TO HAPPEN NEXT. YOU’D COME UP WITH A PLAN, AND THEN 24 HOURS LATER IT WOULD BE ENTIRELY MOOT.”

One night, The Arthur J was just a few hundred dollars short of hitting its daily goal. With the restaurant set to close in 15 minutes, David—self-admittedly not the most

During the early stages of the pandemic, South Bay restaurants also opened their kitchens to thousands of

erybody! Positive thoughts! We’re gonna do this!”

frontline workers across Southern California. Mike Simms of Simms Restaurants and his wife, Sonia, who special-

put them over their goal. “I was running around hoot-

izes in pediatric emergency medicine at CHOC Children’s,

ing and hollering, and they’re all looking at me like I’m

helped raise nearly $90,000 through their Feed Our

crazy,” he laughs. “But that $200 meant we could rehire

Heroes LA GoFundMe. At $10 per meal, the initiative pro-

another person.”

vided fresh, healthy meals for thousands of ER workers.

Employees brought in to work on skeleton crews found

Brooke Williamson and Nick Roberts, the husband-

a new camaraderie with ownership, and under the pres-

and-wife team who own multiple restaurants in Los

sure and uncertainty of the ever-shifting circumstances,

Angeles, including Playa Provisions in Playa Del Rey and

they developed even stronger bonds with their peers.

Hudson House in Redondo Beach, partnered with World

Teams doubled down on customer service, knowing that

Central Kitchen and their Help Feed The Frontline LA

every ticket represented someone’s conscious choice to

initiative. On their heaviest days, the kitchen at Playa

trust the safety of their kitchen, or in some cases experi-

Provisions was turning out 600 to 700 meals—some-

ence their first meal outside their home in months.

times three days a week. Then Nick would personally

“If the phone was ringing, we answered it. If the bathrooms needed cleaning, we did it. If cocktails needed

drive the meals to hospitals.

“I think this has given us the opportunity to focus on

to be batched, we’d jump behind the bar and roll up

being a more active part of our own staff and participate

our sleeves and do it,” says Sarah Davies, a server at

in the daily routine of this specific location,” says Brooke.

the Arthur J. “We were moving boxes, stacking shelves,

“We’re able to focus a bit more on menu, creativity, the

cleaning constantly. We sat down for a family meal at the

staff, the camaraderie and the family feel of what this

end of every day and talked and ate—the managers, the

place is and has always had the potential to be, but maybe

cooks, the dishwashers. That never happened before.”

has skipped a beat here and there.”

For owners, it was a return to the scrappiness and

That infusion of gratitude and present-mindedness

ingenuity of those first critical months after a new

into the food and front-of-house operations was palpable

business opens. Andrew added a now-popular smoked

to the staff, and the energy translated to the patrons.

brisket sandwich to his Two Guns menu—the result of

“Our regulars would call us every week to check how we

some weekend experimentation during quarantine—

were doing—not just the restaurant but us as a team,”

while Christina did a special run of tamales at HopSaint

says Sarah. “Some of them would drive past and beep

that sold out in a day. MB Post, known for their smaller

their horns and wave like we were their neighbors.”

sharing portions, began offering entree-sized versions of

Andrew spoke with a customer one morning at his

their most popular items, while The Arthur J created fam-

North Manhattan location who confessed to walking

ily meal specials that include a main course, sides and a

7 miles round-trip to score his coffee. “He said it was the

dessert for up to six people.

highlight of his day,” laughs Andrew. Christina remem-

“They’re not extremely creative things, but they’re the

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the menu after operations return to normal.

effusive person—pulled his team together. “Alright, evAt 7:55 p.m., a call came in for a six-person order that

30

the family meals has ensured their permanent place on

bers the first call she got when HopSaint opened for take-

things you have to do to get back to what you did previ-

out. It was a customer she knew well—a family of four—

ously,” explains Chef David, who says the popularity of

that placed a $400 food order and purchased $500 worth

MB Post

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Rabano

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“THIS PANDEMIC SET OUT TO ISOLATE AND DISTANCE US FROM ONE ANOTHER, BUT

of gift cards. “I had to choke back the tears because I knew they were throwing me a lifeline,” she says.

As of July 15, nearly 100 permits have been issued to businesses across the South Bay for various iterations of outdoor dining—from sidewalks to parking lots—and cities have lowered and in some cases waived entirely their permitting and application fees. El Segundo closed down a portion of Richmond Street between Grand and

IN A WAY IT ALSO

Franklin to allow restaurants to accommodate as many

BROUGHT US

will be in effect through Labor Day weekend and will help

TOGETHER. WE ALL

manent changes that would make Downtown El Segundo

SHARE THE BURDEN—

tables as possible for outdoor dining. The pilot program gauge sentiment from residents on whether to enact permore pedestrian-friendly.

Until then, El Segundo—like every other city in North America—sits and waits for the new normal to take

BE IT BUSINESS

effect. Many hope that some of the dispensations will

OWNERS, EMPLOYEES

Others are simply trying to hang on while mandates

OR PATRONS. WE’RE

anyone who’s casually strolled into a cafe and ordered

ALL HUMANS WHO ARE VULNERABLE.”

become permanent to help businesses recoup their losses. reduce their capacities and cap their profit potential. But “the usual”—or a family that’s celebrated a sweet 16, a high school graduation and a 10-year wedding anniversary in the same corner booth—knows that this pandemic has impacted far more than what we put in our stomachs on any given afternoon.

“We are a community service,” says Andrew. “When you build these locations, sure they’re ours to start with, but then they become owned by the community. When you stand in line at Two Guns, you might see your lawyer, your accountant, your personal trainer, your best friend from college. You may not be able to schedule your busy life to see them often, but you catch up with them for 10 minutes at Two Guns. The hardest thing for us is to say goodbye to that idea, or wait for that idea to come back, because that’s really what we build our business on.”

So how do we all get back to our own corner booths?

We start by not taking them for granted, and recognizing the fact that those booths won’t exist unless we actively support the businesses that helped us create those

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Nick Roberts and Brooke Williamson

forever memories in the first place. We buy gift cards,

in Hermosa Beach. “We all share the burden—be it busi-

stay generous with our tips, and if you drink beer, pick

ness owners, employees or patrons. We’re all humans

up a crowler at your local brewpub instead of a sixer at

who are vulnerable.”

the grocery store. The profit margin on cocktails is much higher than it is on food, so purchasing batched drinks or

Christina. “All my waiters got together and had a surprise

to-go beers from your local restaurant definitely helps.

birthday for me. They have no money to be spending on

And if you’re not in a position to spend money, the

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anything, but they wanted to do something nice. That

currency of human kindness can go just as far as your

tells me I’m on the right path. You have to treat people

dollar. Pick up the phone. Let people know you care and

with dignity. Money comes and goes, the economy comes

that you’re pulling for them.

and goes, but I just feel like I’d rather shut down because

“This pandemic set out to isolate and distance us from

34

“I celebrated a birthday a couple of days ago,” says

I did the right thing than stay open doing the wrong

one another, but in a way it also brought us together,”

thing. The bottom line is we’re human beings, and we’re

says Thai Nguyen, front-of-house supervisor at Rabano

all in this together.” ■

At Treasures we work hard to design rooms you love. Because we foodies are a fussy bunch.

Get in touch with Valerie Sartini @treasuresinteriordesign.com • treasuresinteriordesign.com

SPECIAL ADVERTISING SECTION

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SPECIAL ADVERTISING SECTION

OUR PROMISE With a safe staycation in mind, Terranea Resort welcomes you back with a front-row seat for sunshine, sparkling waves, and ocean breezes.

PHOTOGRAPHED BY SHANE O’DONNELL

I

t’s hard to believe more than four months

protocols—in partnership with cleaning indus-

hand sanitizer stations located throughout the

have passed since Terranea Resort tempo-

try expert Ecolab, which has over 100 years

resort, care items like personal hand sanitizer,

rarily closed its doors amid the COVID-19

of experience in assisting hospitality, public

disposable masks and gloves are available

pandemic. With the health and well-being

health, food safety and hygiene services.

from Guest Services at check-in. Terranea associates also wear personal protective

of guests and associates as a top priority,

Additionally, the resort has been Clean

the resort took a meaningful approach to

+ Safe Certified by the California Hotel &

equipment, including masks and gloves, and

the process of reopening at the end of June.

Lodging Association, incorporating recom-

receive temperature and symptom screenings

Implementing enhanced standards of care

mendations from the Centers for Disease

at the beginning of their shifts.

and cleanliness to ensure a safe and comfort-

Control and Prevention, the California

able stay, Terranea invites you to come back

Department of Public Health and Los Angeles

spaced apart and expedited to accommo-

and enjoy their spacious 102 coastal acres

County health departments. As part of their

date minimal contact and overnight guests

with both satisfaction and peace of mind.

established commitment to sustainability, the

will undergo a contactless temperature

resort will also continue to use products certi-

screening. When your stay comes to a close,

fied by the Environmental Protection Agency.

you will receive a final bill via email prior to

Guests are required to wear masks and

departure, so no need to visit the front desk.

First, let’s break down the safety measures.

As part of the American Hotel & Lodging Association’s Safe Stay initiative, Terranea

When you arrive, your check-in will be

has developed enhanced standards of care

maintain a safe distance from others while in

Transportation throughout the resort is still

and cleanliness—as well as training and

public spaces on the property. In addition to

provided upon request via golf carts with

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37

SPECIAL ADVERTISING SECTION

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SPECIAL ADVERTISING SECTION

“WE COULD NOT BE MORE DELIGHTED TO WELCOME BACK OUR CHERISHED GUESTS AND REUNITE WITH OUR DEDICATED ASSOCIATES AND BELOVED COMMUNITY.” —TERRI A. HAACK, PRESIDENT

acrylic shields for further protection.

full kitchen. Greet your perfect day with an

Now, let’s dive in to all the fun awaiting

ocean breeze and a delicious breakfast, fol-

your staycation. Enjoy patio dining at many

lowed by your pick of activities or a leisurely

of your favorite venues with tables prop-

day of pure relaxation.

erly distanced for your party. Contactless

At sunset, raise a glass of Champagne

in-room dining allows for delicious alfresco

and toast family, friends, and the blessing of

meals on your balcony and a beautiful

beauty and respite right in your own backyard.

backdrop to match.

Welcome back, Terranea. We missed you.

Pools are open for overnight guests, and The Links golf course can be booked for advanced tee times. Many outdoor adven-

Terranea Resort

tures await small groups and families,

100 Terranea Way, Rancho Palos Verdes

including archery, kayaking, stand-up

866-547-306

paddleboarding, nature walks and the one-

terranea.com

of-a-kind falconry program—available to both overnight guests and locals alike.

If you’re in the mood for something a bit more private, consider one of Terranea’s exterior accommodations, including a bungalow suite overlooking the ocean, a casita with expansive living space or a villa with |

39

Color Therapy AS THIS CRAZY SUMMER SETS, WE’RE ON THE HUNT FOR A RAINBOW OF FEEL-GOOD ITEMS. Curated by Tanya Monaghan | Photographed by Shane O’Donnell

Kids Palm Springs one-piece

Louis Vuitton: Catwalk book, $75;

Yellow enamel plate by Creative

Salah raffia sandals in green by

swimsuit by Acacia, $120; BLVD

Maison Luxe in Hermosa Beach

Co-op, $37; Gum Tree in Hermosa

Carrie Forbes, $394; Wright’s in

Beach or Manhattan Beach

Manhattan Beach

Yellow beaded necklace, $18

Swell bottle in eucalyptus, $45;

per strand; Right Tribe in

Gum Tree in Hermosa Beach or

Manhattan Beach

Manhattan Beach

in Manhattan Beach Tangerine Ava top by ALC, $225; Red sunglasses by Wonderland, $184; BLVD in Manhattan Beach

40

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BLVD in Manhattan Beach

Blue Sea resin medallion

Hemp navy vintage pillow,

Tai Rainbow Stick earrings, $45;

Geneva Lantern midi dress in

necklace, $36; Maison Luxe in

$176; Waterleaf Home in

Alandrea in Redondo Beach

amethyst by SEA New York, $396;

Hermosa Beach

Manhattan Beach

Wright’s in Manhattan Beach Amethyst geodes, from $10 to

Blue coral, $70; Waterleaf Home

Blue suede sandals by K.

$50, depending on size; Right

in Manhattan Beach

Jacques, $268; The Beehive

Tribe in Manhattan Beach.

in Manhattan Beach |

41

WE’RE BACK

STARTING OVER Local law firm helps clients not only get back on their feet but thrive in their new life.

WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY KAT MONK

F

or attorneys with family law practices,

challenging divorce and learned firsthand

it’s been tough watching the changes

how to raise three kids as a single mom while

that this pandemic and resulting shut-

running her legal practice. “My purpose is to

down have brought to households.

help clients not just survive divorce, but to obtain

Loss of income, kids out of school, having to

what they need to thrive,” Ann shares. “We have

quarantine … these stressors have taken a toll

a strong network of therapists, financial advisors

on many relationships and marriages, lead-

and career counselors whom we can call on

ing to an uptick in the separation and divorce

when the need arises. We support clients as

rate and even domestic violence cases. But

they create a new life for themselves and their

throughout this unusual time, the powerful

families—which is, of course, very challenging

team of attorneys Adam N. Schanz and Ann E.

during these unprecedented times.”

Grant didn’t miss a beat.

Adam agrees. “We have been busier than ever

“We support clients as they create a new life for themselves and their families— which is, of course, very challenging during these unprecedented times.” the use of technology,” says Adam.

While they always try to resolve matters

helping couples navigate the process through

cooperatively without resorting to litigation, they

been busy and working with clients through-

the shutdown and start over. The best part of our

are not afraid to go to battle for their clients.

out the shutdown. We’ve been able to achieve

day is when we get our clients across the ‘finish

And they have the experience from many years

exceptional results for our clients throughout

line’ and are part of their new beginning.”

in the courtroom to get the job done.

“We never closed,” shares Adam. “We have

Ann, Adam and their team practice family

“We have the team in place to provide

law, which in addition to divorce includes child

effective representation in these situations

ago when they both opened their offices in

custody and visitation, child support, alimony/

and obtain what we need to protect our

Manhattan Beach. They bring different skills to

spousal support, modification proceedings and

clients and their loved ones,” says Ann. “We

the team from their various backgrounds, as

prenuptial agreements, among an array of other

love complex matters—the messier the better.

well as more than 40 years of combined experi-

services. Together, they have been able to help

We have the skills and expertise to handle

ence handling family law matters. Adam has

clients achieve favorable results throughout this

those cases very effectively.”

extensive trial experience with contentious

time both in and out of court, as the courts have

divorces throughout Southern California for

been shut down except for emergency matters.

high-profile clients. Ann was a partner at a

During the shutdown, their law offices have

these challenging times.”

Adam and Ann joined forces several years

national law firm before she went through a

become almost completely paperless. They

high-stakes divorce and started her family law

have implemented technology that allows

The Law Office of Adam N. Schanz

practice. Their combined expertise allows them

them to take and defend depositions as well

& The Law Office of Ann E. Grant

to support their clients and provide them the

as appear in court virtually when appropriate.

1500 Rosecrans Ave., Suite 500,

best possible outcome.

“We’ve found that our clients appreciate the

Manhattan Beach

efficiency and ease with which even the most

310-706-4140 | adam@aschanzlaw.com

hotly contested matters can be handled, given

310-706-4149 | agrant@anngrantlaw.com

Ann can relate to what her divorce clients are going through. She went through a very

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SPECIAL ADVERTISING SECTION

L to R: Alexa Tibshraeny, Ann Grant, Adam Schanz, Brittney Stone

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43

if you brew it, they will come TORRANCE’S THE BREWS HALL ENTERS A CROWDED BEER SCENE WITH COMFORT FOOD AND STAR POWER. Written by Rich Thomas Photographed by Winny Huang & Jenna Ritter

Sooner or later, every great artist reaches a point in their career where they curate and release that inevitable Greatest Hits collection—a compendium of their finest accomplishments, plus a handful of remasters, demos and rarities. Of course, not everyone is lucky enough to make it to this juncture—and those who do often botch the process entirely, resting on their laurels and creating a product that functions as more of a headstone than a jumpingoff point for their next great era.

In the 30 years since he opened his first establishment, hospitality guru and brewmaster Michael Zislis has built a formidable catalog that includes BREWCO, Rock’N Fish, The Strand House and two luxury, boutique Shade Hotels.

With The Brews Hall, his latest eatery, the restaurateur has delivered his long-awaited Greatest Hits album— assembling an all-star selection of quality comfort foods in a casual, open atmosphere.

Situated on the north end of the Torrance Target parking lot—far enough away from the heart of the Del Amo Fashion Center to not fight over parking spots—The Brews Hall is a 25,000-square-foot cafeteria for grownups, anchored by a brewery that churns out 20+ premium beers on tap. The brewery boasts 12 serving vessels and 17 fermenters. With roll tops on the east and west sides of the building, there’s plenty of spacious seating and lots of cross-breeze, which always makes the beer go down easier in the summertime.

The spot is anchored by four different canteens: George Lopez’s Chingon Kitchen, Chicken T.W.I.L.I., Rock’N Fish Grill and sports talk personality Colin Cowherd’s

46

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The Herd: Burgers Bets & Brews. Each brand has its own

for George and Michael, and The Herd is Colin’s restau-

culinary focus, but quality control is ensured by Michael

rant debut. Over time, Michael has become somewhat of

and Rock’N Fish executive chef Shaun Dry.

a restaurant whisperer for entertainment personalities

“I go into a lot of food yards,” Michael says. “The

his popular joint venture with Kiss’ Gene Simmons and

vendors and then two or three mediocre ones. I couldn’t

Paul Stanley, has multiple locations from Baja, California,

imagine a situation where I didn’t control the quality of

to Florida. They know that under Michael’s watchful eye,

the food, so I’ve always thought maybe I’ll take some of

their family recipes and creative aspirations will be more

my best ideas and put ‘em together.”

than just a vanity play to add to their portfolio; they will

Buzzrock Brewing Co. is Michael’s cornerstone, and The Brews Hall features an assortment of wheat beers, IPAs, stouts and two custom labels for Cowherd: a Herd

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become go-to neighborhood spots serving quality food and fostering a sense of community.

“Brewing is where it all started for me,” says Michael.

IPA and a Herd Pilsner. George currently has five of his

“I never thought I’d be in the hospitality business. I

own beers on tap, including a grapefruit and agave-

thought I’d just be brewing beer. That’s why The Brews

infused Paloma, which has an incredibly smooth finish

Hall was so important to pull off. It’s got everything I

for a 7.5% ABV IPA.

like: great food and different variety of beer. That’s about

The Brews Hall is the third Chingon Kitchen location

48

who want to pivot into the culinary field. Rock & Brews,

problem is, you usually have two or three really great

all I need on a desert island.” ■

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25081SB-06/20

WE’RE BACK

GUIDING LIGHT South Bay native Joe Buck uses technical expertise and personal dedication to coach his real estate clients—in person and virtually.

WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY SIRI BERTING

T

imes have changed since Joe Buck

Compass provides a variety of ways real

had his first experience with the real

estate clients can conduct business safely during

estate industry. It was 2009, and he

this pandemic, including virtual open houses,

was playing professional basketball

3D staging, neighborhood tours and buyer

overseas. In his spare time, he had so much

events. Plenty of digital feedback and analysis is

success rehabbing an income property that

available to assist with dissecting pricing, creat-

he continued to make real estate investments.

ing advertising and writing offers to get clients

After retiring from basketball, he turned his

the best possible outcome.

passion into full-time work, becoming a

Joe has experienced several success stories

licensed broker five years ago and joining

in the midst of these ever-changing times. “I

Compass in early 2020.

had three listings in escrow when the COVID-19

Now the Redondo Beach native is guiding his

shutdown was initiated,” he shares. “I was able

“I offer all the necessary tools to navigate through the entire process of buying or selling a home in this new way of life—start to finish.”

clients in a manner that most of us have never

to successfully navigate through that time, and

experienced when buying or selling a home:

in the end all buyers and sellers were extremely

real estate done mostly remotely. “At Compass,

happy! I also had a listing in Manhattan Beach

our systems and technology have allowed us

that needed to be sold, and I was able to do

to continue helping buyers and sellers without

that within 30 days of the client listing with

and foremost,” he says. “I take the time to truly

skipping a beat—from day one of the shut-

Compass—even under current conditions.”

listen to your wants and needs. I don’t get paid

because of the way business is being handled.

“I have an approach of genuine caring first

He takes great joy in connecting with clients

for my time; I only get paid for my results. You’ll

options for home and neighborhood tours, and

on a more personal level. “I genuinely love the

always have me as an honest and trustworthy

video conference calls have been huge for me

process of helping people buy and sell in my

confidant to help guide you in whatever direc-

connecting with clients—going over documents

hometown,” he says. “I enjoy envisioning their

tion works best for you.”

and discussing things at length just as if we

life goals along with them. This is the best place

And in uncertain times such as these, we

were in person.”

down,” Joe shares. “We have endless virtual

in the world—nothing comes close to the South

could all use a little additional guidance. With

Joe’s “new normal” as a Realtor consists of

Bay. I truly have such a sense of pride helping

Joe as your real estate coach, buying and selling

blending the technology-driven support that

people find their new homes here where they

in the South Bay—even during a pandemic—is a

Compass provides with his intimate knowledge

can experience the best lifestyle on the planet.”

slam dunk.

of the local community as a second-generation

Joe encourages anyone who may be

South Bay native. “I offer all the necessary tools

apprehensive about dealing with a pushy real

Joe Buck, Broker Associate

to navigate through the entire process of buying

estate agent to reach out to him first. While it

Compass

or selling a home in this new way of life—start to

may be tempting to test the waters with a DIY

2141 Rosecrans Ave., Suite 1120, El Segundo

finish. My clients have a qualified professional

approach to buying or selling, it’s crucial to have

310-995-1195

with them every step of the way.”

professional guidance today more than ever

compass.com/agents/joe-buck

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51

a full plate LENORA AND ADNEN MAROUANI DESIGN THEIR FUTURE ONE DAY AT A TIME. IT’S BEEN A JOURNEY WITH MANY TWISTS AND TURNS, AND 2020 PROVED TO BE NO DIFFERENT. BUT THE BOND IS STRONG, AND TOGETHER THEY DIG IN DEEP TO EXPLORE AND LEARN FROM LESSONS ALONG THE WAY—ALL WHILE MANAGING FAMILY, A WINE BAR AND A NEW RESTAURANT. Produced, written & styled by Kara Mickelson Photographed by Shane O’Donnell

When Barsha opened earlier this year in Hermosa Beach, the community embraced the new eatery from

TUNISIAN EDAMAME Serves 4

Lenora and Adnen Marouani with much enthusiasm. The couple always wanted a welcoming restaurant space

1 pound edamame ½ teaspoon garlic, chopped ½ teaspoon shallots, chopped

that would allow them to share with

pinch of red pepper flakes (add more if you like spicy)

the community their passion for

1 teaspoon tabil spice blend

food, wine and their cultures. The

½ lemon pinch salt

menu is a modern twist on Adnen’s Tunisian roots and Lenora’s desire to keep innovating, exploring new

then add edamame, tabil and red pepper flakes. Allow edamame to blister about 1 minute. Squeeze lemon over

connect and learn about other cultures.

edamame and top with salt. Mix until edamame is well

houses to full days packaging and delivering meals to hungry takeout clients. It hasn’t been an easy transition, but you’re unlikely ever to hear them complain.

For Lenora and Adnen, food has always represented a kind of salvation. They both came from humble beginnings and developed a passion for food that’s guided them to where they are now. They even met while working in a Vegas restaurant. It has to do with a quest for spinach. It’s a good “this is how we met” love story, and you should ask them about it on your next visit.

As a young entrepreneurial couple with multiple passions and business adventures, they tend to make worklife balance look easy. First they launched a successful wine bar and retail design business in Manhattan Beach.

In addition to the new Hermosa restaurant, they recently crafted a wine rosé blend, complete with a personalized label that includes their daughter’s art.

Like most entrepreneurial couples, the lines easily blur between work and family. Lenora clarifies that the pendulum swings wildly from side to side. While the family

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Drain. Heat large pan with oil. Sauté garlic and shallots,

flavor combinations and using food to

Then the pandemic hit in March. They went from full

54

Blanch edamame in boiling salted water for 3 minutes.

coated. Serve in small Tunisian tagine (the top can be flipped over to add empty pods).

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55

56

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LAMB SHAKSHUKA Serves 4 1 pound lamb merguez sausage (they make it in-house!)

3 garlic cloves, chopped 1 onion, chopped 1 Anaheim pepper, chopped 1 green bell pepper, chopped 2 teaspoons tabil spice blend 2 teaspoons harissa (available at Barsha MB) 2 teaspoons tomato paste 4 ripe tomatoes, chopped salt, to taste 4 farm eggs ½ cup feta cheese 1 tablespoon cilantro, chopped SautÊ lamb merguez with garlic, onions and peppers in a large ovenproof skillet (a cooking tagine can also be used). Add tabil and cook until it releases aroma, about 1 minute. Add harissa and tomato paste. Cook 1 minute to deepen the flavor.

Add chopped tomatoes, mix and let cook for 5 minutes. Taste and season with salt according to your liking. Crack eggs, evenly distributed, over mixture. Place in the oven for 12-15 minutes, until the egg white cooks and the yolk is still runny.

Top with feta and cilantro. Serve with a Barsha baguette drizzled with Tunisian olive oil.

NOTE: Easily a vegetarian dish if you omit the lamb merguez sausage.

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57

ROSE TRIFLE Lemon Cake (see recipe below) 2 cups mixture of berries (strawberries, hulled & quartered, blueberries and raspberries) 4 tablespoons honey, divided 1 tablespoon pomegranate molasses 2 tablespoons rose water 1 cup heavy cream (whip in bowl with a whisk until it forms soft peaks) 2 tablespoons honey 1 teaspoon lemon zest 8 ounces mascarpone cheese (softened) pistachios, toasted and chopped (for topping) Make lemon cake, following directions below. Cube or crumble cake. Set aside. Mix berries, 2 tablespoons honey, molasses and rose water together. Set aside.

Fold whipped cream, 2 tablespoons honey and lemon zest into softened mascarpone cheese. Set aside.

Build either a large trifle or mini trifle, starting with cubed or crumbled lemon cake. Then add macerated berries. Top with mascarpone cream. Repeat layers.

Top with pistachios.

LEMON CAKE: 3 eggs 1 cup sugar 1 cup Greek yogurt ½ cup olive oil (mild flavor) 2 tablespoons lemon zest 2 tablespoons lemon juice 1½ cup flour 2 teaspoon baking powder ½ teaspoon salt Preheat oven to 350º. Grease a 9-by-5-inch pan with olive oil and set aside. In a large bowl, combine eggs, sugar and yogurt; whisk until smooth. Continue whisking and add olive oil and lemon zest and juice.

Whisk remaining dry ingredients together, and slowly whisk into the wet mixture until combined. Be careful not to overmix. Add batter to baking pan. Smooth top as needed. Bake for approximately 50 minutes or until center is firm. Insert a toothpick in the center to test.

Let cool.

58

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is a priority, some days the kids get most of her atten-

life, it’s about creating what you can with the ingredients

tion, and on other days the business responsibilities or

you have on hand. It’s how she and Adnen have lived

community projects may take center stage.

their lives. She is confident that everybody can make

Lenora recently decided to homeschool daughter Pash to help make more family time in their tight schedules.

Their family life is a little like an improvisational dance

something surprising, delicious and wonderfully unexpected in their life or the kitchen.

It’s a philosophy of creating vs. resisting, and build-

with new choreography thrown in from time to time. They

ing vs. retreating. Restaurant business and professional

don’t have a road map forward; they just try to readjust as

kitchen work can test anybody’s resolve. They have

needed to keep the pace and add fuel to the dream.

weathered storms before, and they feel stronger today

They understand that each new day might present a new life lesson and may force an unforeseen pivot. But

and are grateful for the community support.

In the face of resistance, Lenora says, “Try going

food, wine and community are still the driving passion,

with the flow and let yourself fly. Look at what

and regardless of the hurdles, Lenora believes that it’s

captures your attention. Appreciate growth and the

important to stay focused on the vision while practicing

struggle that comes with it.” She is feeling introspec-

“going with the flow.”

tive these days, looking at the bigger picture and not

Her advice to other ambitious dreamers, or anybody feeling the added pressure of trying to have it all today: “Allow yourself to create and be gentle with yourself and

focusing on obstacles … just appreciating, as much as possible, the lessons along the way.

She wants to inspire others to never stop dreaming or

others.” This “we are all in this together” attitude is

creating or rejecting perceived limitations. It’s when she

reflective in the couple’s warmth and a commitment to

followed her passion that the pieces of her dream started

the community they serve.

coming together. She met Adnen. They shared a love of

Lenora gets discouraged seeing friends’ and neighbors’

food, and they took a risk on business and family.

businesses falter during the pandemic, even when they

Their interest in exploring different cuisines, spices

are following safety guidelines and looking for creative

and ways to connect with the community is all part of

solutions. She admits that they have had their own

the big vision. Food culture speaks to them, guides them

personal and professional struggles. “Sometimes you just

and provides some insight into the people that created

wonder if it is worth the fight,” she shares—adding that

the cuisine. But it’s all a journey that opens the soul, like

“yes, it is worth it.” She and Adnen always seem to come

traveling, reaching into a culture through food or cuisine

back to what drives them.

to expand our worldview.

They started the wine bar in Manhattan Beach eight

As Marcel Proust wrote, “The real voyage of discovery

years ago, so they were already aware of the challenges

consists not of seeking new landscapes, but in having

that come with running a local business. She found a

new eyes.” Lenora hopes that in these challenging times

love for food in a home economics class before going to

we reach out and connect with others, share our passions

culinary school and working in a professional kitchen.

and lift each other. Adnen and Lenora love the culinary

In Tunisia, Adnen worked peeling potatoes at age 11 and helped his mom in the kitchen preparing family meals. They both found their passion for food early on. In

industry because they see food as a comforting, connecting force.

The newest endeavor is now their home away from

culinary terms, the love of food is the connective tissue

home. They want to share all the passion, joy and

that keeps family and business goals tethered.

creativity that they have found in food. The curated,

If a recipe was a metaphor for how Lenora approaches

multi-ethnic menu blends cuisines and tastes, drawing

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59

“HOLD FAST TO DREAMS FOR IF DREAMS DIE LIFE IS A BROKENWINGED BIRD THAT CANNOT FLY. HOLD FAST TO DREAMS FOR WHEN DREAMS GO LIFE IS A BARREN FIELD FROZEN WITH SNOW.” — LANGSTON HUGHES

on all their food memories and curiosities—Tunisian, African, Turkish, Italian, Asian, French, Southern. The options are unlimited. Warming tabil spice blend, homey potpies, family meals and newly inspired dishes are waiting to be savored and shared.

Enjoy these favorite recipes from Lenora and Adnen at your own home. They invite the community to join them in eating well and dreaming big for the future. ■

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61

WE’RE BACK

PEACE OF MIND Realtor® Abby Waddell supports her clients through socially distanced real estate transactions.

WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY CHRIS SALDIVAR

W

hile earning a degree in

and safety of her coworkers and clients. “I am

psychology is not a require-

grateful that I can still help my clients when they

ment for becoming a Realtor,

need to make critical real estate decisions dur-

it has certainly set real estate

ing difficult times,” she shares.

agent Abby Waddell apart—especially during

“I am grateful that I can still help my clients when they need to make critical real estate decisions during difficult times.”

Abby has closed more than $300 million in

these recent troubling times. “The pandemic

transactions during her years working in the

has really forced people to think about what

real estate industry. Clients appreciate her for

is important and be realistic about the future,”

the excellent customer service and creative

she says. “For many people that includes mak-

solutions she offers. “I always strive for high

Relocation & Transition Specialist helps with the

ing decisions about where they want to live.”

integrity,” she says, “and I am exceptionally

downsizing issues that can arise. “It can take

organized and communicative.”

months to find the right fit for these families, so

Her 35 years of experience assisting buyers and sellers—along with years of study at the

Clients also appreciate the support programs

I become their trusted advisor during this pro-

university level about just what makes people

that Compass offers to make the process even

cess,” she says. She supports Chefs for Seniors,

“tick”—gives Abby an edge when navigating

easier. Compass Bridge Loan Services help

which provides meals free of charge to seniors

the twists and turns of this industry at a time

clients who want to purchase a home without

in need who cannot get out in public safely, and

when social distancing is mandatory. She

having to sell theirs first. Compass Concierge

she teaches Zoom classes to seniors as part of

joined Compass in April just as the pandemic

provides sellers with up-front funds to make

an Aging Well series.

was taking hold locally, nationally and globally.

improvements to their homes—such as land-

And what she found was a technology plat-

scaping, painting and staging—that will help

moment, Abby loves to frequent favorite spots

form and various support programs that truly

them sell quicker and for more money. Clients

from El Segundo to San Pedro and everywhere

help her clients.

can even utilize both programs to maximize

in between. “I grew up in Palos Verdes and

their purchasing power for a new home, in

raised my kids in Manhattan Beach. I just love

unprecedented precautions in order to provide

addition to getting the highest price possible on

the unique feel of each city in the South Bay

services for their clients while still following

the home they are selling.

and their beaches, schools, homes, shops and

Compass agents are now taking many

mandatory restrictions. It starts with introducing

Both on the clock and off, Abby has a passion

And when she can sneak in a spare

restaurants,” she says. “I take pride in supporting my community.”

the property through a virtual tour. Next agents

for working with seniors in their 80s and 90s

set up individual appointments—instead of

and their families. They often need someone

holding open houses—where they wear masks,

to guide them in making major decisions such

Abby Waddell, Realtor®, MBA

wash their hands, use hand sanitizer or gloves

as whether to stay in their current home or

Compass

and disinfect the home after showings.

move due to health or financial reasons. Many

2141 Rosecrans Ave. #1120, El Segundo

of these clients have lived in their homes for

310-753-0770

decades, so Abby’s training as a Certified

abbywaddell.com

Although it’s a lot more work, Abby is pleased that she can contribute in this way to the health

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63

Trump National Golf Club LOS

ANGELES

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Kitchen Duty A ROLLING HILLS ESTATES INTERIOR DESIGNER TRANSFORMS A DATED KITCHEN WITH A FRESH BLEND OF COLOR AND WARM, RUSTIC TOUCHES. Written by Jennie Nunn | Photographed by Mark Tanner

Robert and Griselda Bogdanovich, owners of a 1950s

in need of a complete overhaul. For design expertise, the

California ranch-style home in Rolling Hills, knew they

couple turned to longtime friend and interior designer Anna

needed a kitchen that was both functional and fit for enter-

Hackathorn of Anna Hackathorn Interior Design.

taining and cooking. Though the house had previously been

“It was very chopped up into small spaces that didn’t

renovated over the years, the kitchen and adjacent wing was

make the most of the amazing view and outdoor space,”

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65

says Anna. “We gutted it to unite the small spaces, reoriented the main prep area of the island to take advantage of the sweeping views of the harbor, and added skylights to brighten the space.”

The refreshed, inviting kitchen now includes an island made with reclaimed wood (inspired by a photo of a vintage wood piece Anna found on Pinterest); a Wolf sixburner range and stove; a vintage Persian runner; and cabinets painted a rich navy blue hue, Benjamin Moore’s Gentleman’s Gray. “We used some casual and rustic materials to give it a warm and comfortable feeling, but mixed in enough polished elements so it is still sophisticated,” explains Anna. “I’m so glad they can cook and entertain here so graciously now.” ■

GET THE LOOK: ANNA’S PICKS Avalon swivel counter stool, $598. Serena & Lilly, serenaandlily.com “I’m always a fan of anything rattan. The clients wanted to bring in a little bit of the beach, so these stools were the perfect fit.”

Cherie vintage Persian runner, $948. Pull & Thread in Torrance, pullandthread.com “I love adding a vintage element to a room like a kitchen. This runner has such a beautiful patina.”

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WE’RE BACK

SAFE SPACE Peninsula Heritage School introduces a plan to welcome students and teachers safely back to campus this fall.

WRITTEN BY LAURA L. WATTS

F

PHOTOGRAPHED BY STEVE GAFFNEY

ostering students’ intellectual, social

“Connection and relationships are a very important part of how we teach at Peninsula Heritage School.”

“Connection and relationships are a very

and ethical growth in a loving and

important part of how we teach at Peninsula

What hasn’t changed is that Peninsula

caring environment has always been

Heritage School, so we scheduled individual

Heritage teachers plan for student success

the mission of Peninsula Heritage

check-in meetings to ensure that our students

by differentiating instruction to maximize

School, and they plan to do just that at their

still had personal, one-on-one time with their

each child’s learning potential. Nurtured by

two spacious campuses starting September 1.

teachers,” explains Dr. Chun. During these

caring faculty, students’ joy in learning soars

Peninsula Heritage School plans to open for

times, students were able to share their thoughts

and thrives. “Teaching students to understand

in-person learning for kindergarten through

and concerns, to clarify concepts with which

how they learn best and what skills will help

eighth grade students, offering small class

they were having challenges, to receive help

them be most successful is essential to why

sizes with two teachers in each room.

with homework or to simply tell jokes.

students flourish at Peninsula Heritage,” shares

In June, the school honored graduating

Dr. Chun. “The strong relationships that are built

multiple levels to ensure that all students, faculty

eighth graders with a brief, outdoor, masked

with their teachers allow students to take risks in

and staff will be learning, working and thriving

and socially distanced ceremony for graduates

their learning and push themselves outside their

in a safe and nurturing environment. Based on

and their immediate family members. The event

comfort zones, maximizing their potential.”

the guidance of federal, state and county health

was livestreamed so friends and relatives could

authorities, as well as the California Association

participate in the occasion.

Detailed procedures have been designed at

of Independent Schools and the National

This summer, director of facilities Helen

Character education—a tenet of the school’s foundation since 1961—is taught and integrated into all aspects of the curriculum. These include:

Association of Independent Schools, Peninsula

Sacco is working with staff on the many

caring, attitude, respect, gratitude, self-control

Heritage’s comprehensive campus reopening

physical plant aspects that will be changed

and perseverance. Enrichment programs in

plan hopes to mitigate and reduce the risk

for the fall. Electrostatic sprayers will be used

academics are another hallmark of the school,

of the spread of COVID-19, while balancing

nightly and as needed to thoroughly disinfect

allowing students to learn at a higher grade

the important need for students to resume

classrooms. Maintenance staff will regularly

level while remaining with same-age peers.

in-person learning with peers.

clean bathrooms and high-touch surfaces

Cocurricular offerings encourage students to

throughout the day. The school has obtained

discover and enhance their individual interests

Dr. Cindy P. Chun and associate head of school

infrared thermometers, disinfecting and

and talents.

Pauline Rowe, Peninsula Heritage teachers

sanitizing supplies, and other items needed

immediately and seamlessly moved to an

for everyone’s safety and protection.

Under the direction of head of school

online format in March after the safer-at-home

For those who choose to not come back to

Peninsula Heritage School invites interested parents to email Jill Smithey, director of admission, at jsmithey@penisulaheritage.org for more information.

orders were mandated. Through live lessons

campus in person, a remote learning program

and small group discussions, the students

will be offered. These students will learn through

continued to be immersed in both academics

simultaneous streaming of classroom lessons

Peninsula Heritage School

and enrichment programs. Just as importantly,

and discussions, enhanced with asynchronous

26944 Rolling Hills Rd., Rolling Hills Estates

they enjoyed personal connection with other

teacher-student discussions and question-and-

310-541-4795

students as well as their teachers.

answer periods.

peninsulaheritage.org

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68

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SPECIAL ADVERTISING SECTION

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69

as seen in

In every issue, we share one story across our network that explores topics beyond the limits of the South Bay. These California stories speak to the meaningful impact our state and its residents are making on the global stage. To learn more about Golden State and discover more stories like this, visit goldenstate.is.

raising the steaks IN THE HILLS THAT ONCE SPARKED CALIFORNIA’S GOLD RUSH, GENESEE VALLEY RANCH IS RAISING A SPECIAL BREED OF CATTLE IN AN EQUALLY SPECIAL WAY. THEIR PRACTICES ARE ELEVATING AMERICAN GRASS-FED BEEF. THROUGH AN EXCLUSIVE MEMBERSHIP CLUB, DISCERNING GOURMANDS CAN TRULY TASTE THE DIFFERENCE. Written by Shaun Tolson | Photographed by David Hyde

72

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I’m traipsing through a lush green field, doing my best to keep up with Michele Haskins, the ranch

As I take a few steps closer to the herd, a couple of the herd’s members take a few inquisitive steps closer to me. This, I’m told, is not an interaction that occurs on a typical cattle ranch. “It shows you our relationship with

manager at Genesee Valley Ranch

the animals,” Michele says, “which is very unique in the

in northeastern California. It’s not

production world.”

The entirety of the ranch, from its physical location

an easy task, but at this particular

and valuable natural amenities (more on this later) to its

moment that has little to do with

comprehensive operation and direct-to-consumer

the terrain.

business model, is unique for cattle ranching. Through

A patchwork of pastures ranging from 20 to 50 acres in

its commitment to grass feeding—and with a family ownership that draws on Argentinian roots, years of

size extends across much of the ranch’s total 1,600-acre

previous ranching experience and recent success produc-

footprint. Some of those grazing areas support robust,

ing estate-grown wines at an innovative winery in Napa

native grasses that currently stand more than 2 feet high.

Valley—Genesee Valley Ranch is elevating American-

Trekking through those pastures—I have to assume—

raised beef. Best of all, the ranch offers limited access

would likely be harder, or at the very least slower.

to an exclusive food society that provides a few hundred

What makes keeping up with Michele so challenging is the simple fact that I want to stop every few paces to

club members with numerous cuts of 100% Prime Wagyu beef throughout the year.

gawk at the idyllic landscape that surrounds me. Densely forested hillsides rise above the valley on three of its

PROPERTY AND PEDIGREE

sides, blending into the angular and rugged, snow-

Genesee Valley Ranch was born more than 150 years ago

capped summits of Grizzly Peak and Grizzly Ridge—two

when Edwin D. Hosselkus, a prospective miner lured

of the many mountains found within the surrounding

from New York to California’s gold country, settled in the

Plumas National Forest.

valley in 1862. Upon arrival, he quickly built a general

This is a landscape that would have inspired Ansel Adams a century ago, had he seen it. After all, the valley

store and post office, a granary, a creamery and a blacksmith shop. He named the fledgling town Genesee.

is less than 150 miles away from the northernmost border

During the Gold Rush, this high-elevation valley was

of Yosemite National Park—a setting that produced many

home to a vibrant copper mine, but it didn’t yield much

of the iconic images that Adams shot during the first

in the way of the rush’s namesake precious metal. Shortly

decade of his storied career as a photographer.

after he arrived in California, Hosselkus pivoted, refocus-

“C’mere, c’mere,” Michele says to me, waving me closer. “How close have you ever been to a cow?”

Michele stands only a couple of yards away from one of the 50 or so 2-year-old Wagyu cows that make up this

ing his entrepreneurial energies on ranching. He introduced cattle to the valley, and in the process established a multigenerational ranching tradition for his family.

Michele grew up in a family of similar pedigree—she’s

particular herd. “Most people have only ever seen them

the fifth generation of Haskins ranchers. She was initially

passing by from the side of the road,” she explains. “To

drawn to the area as a heli-rappeler tasked with protect-

stand in a field and allow them to gather around you

ing the Plumas National Forest from wildfires. But in

and to see them up close and personal, it’s a very unique

2007 she pivoted, just as Hosselkus had done a century

experience. It really puts into perspective how big these

and a half before her.

animals are and how strong they are.”

Wanting to start a family, Michele began looking for

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73

a safer and steadier line of work and soon answered a

was a true 24-7 operation. Before long they were clamor-

newspaper ad seeking help for a local retail beef opera-

ing for a retreat.

tion. That brought her to the ranch at Genesee Valley, where her background and knowledge of the trade

Florencia, the CEO at Palmaz Vineyards and president of

allowed her to quickly assume the ranch manager’s role.

GoodHeart Brand Specialty Foods, “somewhere we could

Adhering to many of the long-standing ranching practices and principles that her grandfather learned from his father—never trust grass that stays green year-

fun and raise our kids the way we grew up.”

Their search for that type of sanctuary brought them into the hills of northeastern California, where they

valley’s beef production in humane and organic ways.

discovered the ranch. It was a fortuitous revelation;

Those aspirations received a considerable boost in 2015

however, it didn’t lead to much relaxation.

In 2007 the Palmazes opened the doors to their state-

In her native Argentina, Florencia’s mother worked as a third-generation rancher. Even after immigrating to the

of-the-art winery in Napa Valley, a facility that embraces

United States and later working on a ranch about an hour

gravity-flow winemaking and features a wine cave that

outside of San Antonio, Texas, she would routinely repeat

extends 18 stories into the rocky side of Mount George.

an adage that her grandfather had often passionately

It took seven years to build the 91,000-square-foot

declared: “Only buy a ranch if the animals are chest-high

facility, but along the way—beginning in 2001—the

in grass during the middle of the summer.”

family released vintages of numerous varietals under the Palmaz Vineyards label.

For the first three years, those wines were produced at a facility owned by the label’s consulting winemaker.

Florencia says, “There are only maybe three places in the world where that happens, and we had just found one.”

According to Florencia, buying Genesee Valley Ranch

After that, all facets of production took place at the

was like scratching an itch. In the family’s case, the itch

family’s own winery once the requisite construction

was a desire to revisit the ranching lifestyle that they had

was complete.

enjoyed decades earlier in Texas. “We were like, ‘Oh my

Shortly after the winery opened, the entire Palmaz

God, we’ve got to do this again! We can’t just use this as

family—parents Julio and Amalia, son Christian, daughter

a vacation home,’” Florencia says. “We’re just terrible at

Florencia and daughter-in-law Jessica (all of whom live

relaxing. So we were at it again.”

on-site)—discovered that their thriving new enterprise

|

just go and be totally alone and isolated and have some

round, for example—Michele sought ways to elevate the

when the Palmaz family purchased the ranch.

74

“We wanted a place to escape as a family,” says

But the Palmazes weren’t just at it again; they were

“ONLY BUY A RANCH

and tenderloins that take center stage on American steak

IF THE ANIMALS ARE

house menus.

CHEST-HIGH IN GRASS

fed Argentinian beef in this country more than 20 years

DURING THE MIDDLE OF THE SUMMER.”

As Michele acknowledges, the emergence of grassago was eye-opening for many consumers. “Finally, it was beef with flavor,” she says. “It tastes like what it’s supposed to.”

Nevertheless, that epiphany of flavor was tempered by the aforementioned concessions on size and consistency. When the Palmaz family arrived in the Genesee Valley, they saw what the property offered and immediately recognized its potential. With a plentiful source of

also motivated to revolutionize American grass-fed beef.

natural water provided by seasonal snowmelt high in the

That required the implementation of some unconvention-

surrounding mountains, the pastures produced vibrant

al technology, but—of equal importance—it also meant a

grasses that could support as many as 400 cows in an

dedication to only black Wagyu cattle.

organic way. It was a utopia for grass-fed beef.

If the Palmazes dedicated themselves to raising Wagyu

AMERICA’S GRASS-FED REVOLUTION

cattle—a larger breed sought after for its rich marbling

Although she moved to the United States with her

of fat—they would become the purveyors of a finished

brother and parents in 1978 when she was only a toddler,

product of unparalleled quality: large, immensely tender

Florencia grew up making return trips to Argentina at

steaks that are intensely flavorful but also a healthier

least once a year. During those trips she constantly lis-

and more nutritious alternative to what dominated the

tened to visitors and outsiders effusively praise the flavor

American beef market. It would be, in no uncertain

of her native country’s steaks or slow-cooked barbecue.

terms, the ultimate indulgence—the Napa cabernet of

“We took it for granted,” she says, “because it’s grass-fed [beef]. Nowhere else in the world can countries

beef, as Florencia describes it.

The Palmazes also knew that if they created a direct-

commercially feed their populations with grass-fed beef

to-consumer enterprise—much like how they structured

because they don’t grow enough grass. Only in Argentina

Palmaz Vineyards—they would have wider margins of

do you have that luxury.”

profitability, which would allow them to reinvest in

Historically, American consumers had to make con-

the operation, improving the health of their herd and

cessions if they wanted Argentinian beef—provided, of

integrating greater and more advanced farming practices

course, that they could gain access to it in the first place.

centered on sustainability. That has set the ranch up for

As Florencia explains, the cattle ranching tradition in

long-term success. It also positions Genesee Valley to be

Argentina centers on Angus cattle—a naturally lean,

a proponent of change within the grass-fed beef industry.

classic English breed.

To compensate for that leanness and to promote

“We’re seeing an enlightenment of American dining,” says Florencia. “Grass-fed is becoming a better way of

tenderness, the animals are harvested at a younger age

life, and there is definitely a huge proliferation of grass-

than other breeds of cattle, but that produces smaller cuts

fed beef, thank God! But we have to be very careful that

of meat. And because they’re so lean, those smaller-cut

we don’t tip the needle on the grass-fed world and start

steaks are still slightly tough when compared to the aver-

doing more damage to our lands. There are a lot of grass-

age corn-fed Hereford, Brahman and black Angus ribeyes

fed operations out there that are growing fields—sowing

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75

and seeding and mowing—at a rate that’s not sustainable

profile for grazing animals. It’s what allows Genesee

for the land itself. It’s a very real possibility in this coun-

Valley Ranch to raise herds as large as 400 animals on a

try that we get overly focused on grass-fed and do more

relatively small footprint of land.

harm to our fields. Field management should always take priority over grass feeding.”

On that, Genesee Valley Ranch is leading by example.

“We need a smaller area and can run a much larger number [of animals] because of the overall nutrient-richness of the fields and the grasses themselves,” Michele says.

The ranch’s small team—two cowboys, two ranch

ELEVATING A WAY OF LIFE

hands and seven dogs—operates an intensive rotational

“Perfect.” That’s the word Michele uses to describe the

grazing system, where pastures are typically given at

ranch’s setting. It’s a bold statement, one that could

least four to six weeks of rest. But the Palmazes and

easily come across as hyperbole. But the ranch manager

their ranching team don’t rely solely on nature to restore

defends her position by ticking off a list of the property’s

and improve the strength and fertility of their pastures.

attributes that quickly support her claim.

Leveraging the experiences that owning a winery and

For starters, 750 acres of the ranch are irrigated by gravity. The flow of snowmelt coming down from the mountains and a network of streams across the valley

In Napa, the family uses a proprietary software program called VIGOR (vineyard infrared growth optical

watered without the use of a single pump. Not only

recognition), which through the use of aerial imagery

does that help with operational efficiencies, it provides

relays vital info about soil moisture and the overall health

evidence that the ranch’s land is naturally fertile and

of the vines. At the ranch, VIGOR produces color-coded

sustainable. “We have an incredible, healthy soil struc-

maps that chart the effectiveness (and overall impact) of

ture that promotes all the native grasses,” she says.

the team’s irrigation efforts.

It also offers them a chance to see which species of

which controls the region’s weather patterns and provides

grass the cattle are favoring. That allows the team to

added protection from high winds. Thanks to that defen-

create a grazing schedule that aligns with the blooming

sive ring, the valley’s pastures don’t dry out during the

of specific species of grass that the cows seek out during

summer, and the valley itself adopts a temperate climate.

pregnancy or when they’re calving.

And because the valley is set at 3,700 feet above sea

“We’re not talking about anything overly complicated

level, the ranch experiences four distinct seasons;

or sophisticated,” Florencia says, “but I don’t think

yet none of them bring harsh or extreme conditions.

there’s a rancher or a farmer in the world who wouldn’t

That seasonal distinction is important, especially as it

love that luxury [of having aerial photography].”

pertains to the valley’s vegetation. The mantra of

Genesee Valley Ranch is also fairly unique in its

Michele’s grandfather—never trust grass that stays green

composition. Not only does the ranch operate a cow-calf

year-round—offers a clue as to why. “The grass needs to

operation—meaning that all animals in the herd are born

go dormant,” Michele says. “It needs to put that energy

there—those animals are also raised on the ranch for

back into that root system.”

the entirety of their lives. Most often, small family-run

As the ranch manager explains, grasses that must

ranches in the United States will sell their young cattle

adapt to the seasons—especially slow-growing grasses

to larger operations, where the animals will finish their

found at higher elevations—have a higher sugar content

growth and development until they’re ready for slaugh-

than grasses that don’t experience the same seasonal

ter. Not at Genesee Valley.

stress. They have a different, more beneficial nutrient

|

family has brought advanced technology to the valley.

means that almost 1.2 square miles of pastureland is

A large rim of mountains also surrounds the valley,

76

caring for vineyards have provided them, the Palmaz

“These animals never leave the lush, green pasture that

Jesse and Josh, Genesee Valley Ranch cowboys

they’re born in,” says Michele. “They’re never taken from

towners a good vantage point to catch a glimpse of one

that, they’re never put into small holding pens, they’re

of the many Wagyu herds that are often grazing nearby.

never put in a dry lot or a dusty corral. They’re out there

It also provides locals and visitors with opportunities

doing exactly what they’re meant to do. They’re grazing,

to understand what organically and sustainably raised,

they’re moving freely, they’re as happy as happy can be.

grass-fed Wagyu beef actually tastes like.

From start to finish, they get to experience exactly what an animal is intended to do.”

Michele also utilizes ultrasound technology to evalu-

Although the restaurant was conceived to be a datenight dining option for the 150 or so residents of the valley, its menu doesn’t always feature luxurious steaks

ate the animals themselves. As she explains, traditional

or fancier cuts of beef. In fact, those cuts so infrequently

ranching practices rely only on visual cues or basic

appear on the Genesee Store’s menu that when they do,

metrics—an animal’s age or size, for example. Those

they’re sold—as Florencia says—“within the milli-

evaluations don’t offer any assurances that the composi-

second.” New York strips, hanger steaks, tri-tips and

tion of a cow’s meat has reached its peak. In an effort to

tenderloin filets don’t have a regular place within the

bring to market only 100% Prime Wagyu beef, the ranch’s

Genesee Store because those revered cuts (and others like

use of ultrasound technology creates greater precision.

them) are presold through the Brasas Club—a member-

It’s another parallel that the Palmaz family has drawn

ship program that offers subscribers biannual, quarterly

between winemaking and ranching.

or bimonthly shipments of beef.

“In the grape world we get to go out into the field to

As one might expect, beef still leads the menu at the

taste and test the fruit before harvesting,” Florencia says.

restaurant, only it most often takes the form of tradition-

“But a rancher can’t go cut into the ribeye and say, ‘Oh

al comfort food offerings like shepherd’s pie or classically

yeah, that looks good.’ There was no way to field test,

prepared burgers. “The last thing we want to do,” says

and just because it’s an animal and not a plant doesn’t

Florencia, “is alienate a cowboy and not have an honest

mean that it’s not also subject to the variations of the

burger and beer.”

weather, variations of the nutritional density of the grass or the amount of water we had that year.”

For Michele, the implementation of such technology has elevated her abilities as a ranch manager beyond anything she had previously experienced. “Most of these

A steak and stout pie is also a best seller. It showcases beer-braised steak tips with carrots and parsnips wrapped in a puff pastry crust. “When it sells out, the chef gets chastised,” Michele remarks.

Those who want to fully experience and enjoy decadent

things that I now get to participate in with the Palmazes

grass-fed Wagyu beef throughout the year can join the

are a first for me,” she says. “They have been so gracious

Brasas Club, which costs between $525 and $550 per

in just bringing me along on this amazing ride. It’s been

shipment of meat, depending on the desired frequency of

an absolute joy.”

deliveries. Members of the club relinquish control over what cuts they receive with each shipment, but Florencia

A TASTE OF THE RANCH

has constructed the program so that cuts are organized

Genesee Valley Ranch isn’t open to the public; however,

by themes and shipments will always include at least one

it is home to a restaurant, the Genesee Store, which

representative from each theme. In that way, members

occupies the restored, historic building that previously

get a chance to experience cuts of meat sourced from

served as the town’s original general store and post office

each part of the animal.

built by Edwin Hosselkus. Set on the main road that runs

78

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“I want our customers to explore and understand every

through the valley and bisects the ranch’s broad network

possible cut,” she says. “It’s such a tragedy that super-

of pastures, the restaurant and its patio offer out-of-

markets got so lazy in marketing beef. For so many years

we forgot what some of the most delicious cuts of beef

hesitant to commit to an annual subscription costing

are just because they weren’t sitting nicely in between

at least $1,100—can purchase individual cuts, albeit at

kale in the butcher’s case.”

premium prices. A duo of 8-ounce tenderloin filets costs

Beyond that whole-animal education, a Brasas Club membership also introduces subscribers to specific cuts

$150, for example, while a 2- to 3-pound tomahawk steak will set you back more than $200.

that are revered in other countries but are generally

Regardless of how gourmands are introduced to the

unknown here in the United States. These offerings

beef that originates from Genesee Valley Ranch, they’re

include zabuton (thinly sliced shoulder meat that is

certain to taste its superiority. As Michele acknowledges,

beloved in Japan), picanha (the most coveted cut among

that distinction in flavor and tenderness is a direct result

Brazilian churrascarias) and tira de asado (a chain-like

of the ranch’s commitment to treating the animals—and

presentation of bone-in short ribs that defines Argentin-

the land upon which they graze—with respect.

ian barbecue and is best grilled slowly over low heat). À la carte offerings through the club are also available

“We know them and truly care for them,” she says.

“I’m a firm believer that you are what you eat, so why

from time to time. While they’re intended to be supple-

not be something that was well cared for and loved and

ments for subscribers, nonmembers who are curious

appreciated? You get that in return in the deliciousness of

to taste the Genesee Valley Ranch difference—but are

the end product.” ■

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79

WE’RE BACK

GROUNDED IN GRATITUDE Interior designer Diane Barber finds Zen during this stressful time— and shares it with her clients.

PHOTOGRAPHED BY LAUREN PRESSEY

F

or interior designer and equestrian

completing the project so they could move

Diane Barber, sheltering in place has

back home. Fortunately, the entire team

also meant sheltering within on a

that was on board was compassionate and

soulful level. The economic impact of

mindful of adhering to all of the necessary

“I think people appreciate more than ever the importance of our homes as personal sanctuaries.”

current affairs is not all that has been at the

safety precautions while making the project

forefront of day-to-day business for Diane,

a top priority. My clients and I limited masked

who specializes in construction design and

and gloved on-site visits, and I worked

home redesign. She is equally attuned to

remotely as much as possible. Thank good-

the toll it is taking on the human spirit in her

ness for FaceTime, Zoom meetings and

professional and personal worlds, as well

conference calls! The owners and I were also

substantially shifted the use of living spaces.

as globally.

careful to stagger the workers’ schedules to

With all of that in mind, there is a lot of atten-

minimize the number of people on-site at

tion on redesigning with great enthusiasm

way. I personally have been navigating these

one time—all of which has become the new

for change, self-nurturance and functionality.

challenging times by grounding myself in

normal for my business.”

New kitchens, spa-like bathrooms and home

“Everyone is coping in their own unique

gratitude and faith with meditation. I also

According to Diane, interior design and

offices currently top the list of my client inqui-

immerse myself in nature daily with my horse,

remodeling projects are on the rise. She

ries. Touchless faucets, toilet washlets, voice-

which reminds me of the power of being in

credits the American Society of Interior

activated appliances, motion-sensor lighting,

the moment. A calm and centered essence

Designers for helping her keep her finger

antimicrobial surfaces and cabinet touch

is as contagious as a smile, which I strive for

on the pulse of the industry’s national

latches are among some of the many design

in the workplace and with family and friends

practices, procedures and trends with

considerations that are currently trending.”

regardless of what is happening. Life is easier

webinars, research and other resources in

that way.”

response to these uncertain times. She

Diane cannot imagine living anywhere else

also is an advocate for repurposing and

as the world transitions to a new normal. “We

essential in the state of California during

environmentally friendly specifying, which is

are all very fortunate to call this wonderful

the crisis, Diane and her talented team of

currently a priority for many homeowners.

community home. Regardless of what is going

Since construction has been deemed

subcontractors and vendors were able to

“I think people appreciate more than ever

As a longtime resident of the South Bay,

on in the world, the South Bay always feels like a safe harbor and is tonic for the soul.”

complete remodeling projects that were

the importance of our homes as personal

underway at the beginning of the pandemic.

sanctuaries. Life has certainly slowed down,

One large project in particular was critical to

and home is no longer just a soft landing

Diane Barber

finish for a family that was temporarily living

place after chasing the clock all day. With

Diane Barber Designery

with elderly parents during the complete

more time for family and friends and in

Rolling Hills Estates

remodel of their Palos Verdes home.

consideration of shutdowns, people are

310-544-4798

looking forward to entertaining more. And, of

dianebarberdesigns.com

course, working and schooling at home have

@dianebarberdesignery

“Keeping their senior family members healthy was more stressful for them than

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a fish story NEARLY 75 YEARS AFTER HIS GRANDPARENTS OPENED A SUCCESSFUL SEAFOOD RESTAURANT IN REDONDO, NICK RIERA CASTS A LINE TO REVIVE HIS FAMILY’S LEGACY. Written by Jared Sayers | Photographed by Shane O’Donnell

On special occasions like winning a soccer game or acing my math exam (which happened rarely), my parents

The words on the sign glowed “Millie Riera’s Seafood Grotto,” with an arrow pointing toward the ocean. When I was a kid I thought nothing of it because my mind was already consumed by ice cream. But years passed, and it

would take me down to Baskin-

went from ice cream to skateboarding at Fatburger (still

Robbins in the Riviera Village a few

there) after homework was finished. During evening

blocks from my house to pick out

skates I could see the glow of the big fish just off in the distance. Then I began to wonder: What is that? And

my favorite ice cream from their 31

who’s Millie Riera? I don’t recall any seafood grottos

flavors offered. I always knew we

close by … and what’s a grotto anyway?

Joe Riera was a sardine and tuna fisherman. He lived

were getting close when I would see

for the ocean, and his prize catch was swordfish. He

the “big fish” sign lit up in the night

fished along the California coast until he finally decided

sky. The “big fish” sat high above

to put roots down in San Pedro. His passion for the ocean

the street corner of Avenue I and the Pacific Coast Highway.

and fishing led to his dream of one day having his own seafood restaurant, inspired by the small eateries on the wharfs of San Francisco.

One afternoon Joe and his wife, Millie, stumbled upon a

Joe Riera

picturesque location on the sand dunes of Redondo Beach.

either Joe or his brother. Their signature dish became

Joe fell in love with the location and told himself that one

cioppino, comprised of shrimp, clams, mussels, calamari

day it would be where he would build his own restaurant.

and sea bass—attracting a clientele from all over the

But at the time, World War II was underway and dreams

South Bay and Los Angeles. But they were attracted to

had to wait.

more than the tasty menu, Millie suggested. “It was his

Once the war concluded, Joe was still needled by this

personality. Everyone just loved him. It wasn’t the idea of

pie-in-the-sky idea, so he decided to go for it. To his

‘Let’s go have seafood.’ It was the idea, ‘Lets go see Joe.’

friends, opening a restaurant right after the war out in the

When he was around, it was playtime for everyone.”

nothingness of the sand dunes of Redondo Beach seemed

Joe brought his dream to his community, but just 10

irrational and hairbrained. “Joe’s flipped his wig” was the

years later his life tragically ended—a heart attack. A

coined phrase used around town once word got out.

shockwave was sent through the community, and the

Joe let it slide off his back. He had a dream, and he was going to see to it that the dream came to fruition.

And that’s how Joe’s very own Vista Del Mar Seafood

family was left with the decision to pack it up and let the restaurant go … or keep going. Millie chose the latter.

“I made myself a promise—I was going to keep myself

Grotto was born in 1946 on the sand dunes of Avenue I in

independent,” she said. “I don’t want any handouts

Redondo Beach.

from anybody. Do you know what it’s like being a rat,

Much to the dismay of his naysayers, the restaurant became a quick success. All fish was caught fresh by

cornered? You have to fight to get out, to fight for your kids’ survival. So that’s what I did.”

Joe and friends at the fish market

And so Millie Riera’s Seafood Grotto was born. Millie

washer at the San Pedro Fish Market five minutes from

some. The fish was just as delicious, the ambience was

his house. By age 15 he was promoted to oyster shucker.

exceptional and customers felt good knowing it was still

He worked every day, so his dad figured it would be a

a Riera family-owned operation. Millie went on to serve

good idea to teach him how to drive a stick shift so he

the community at her restaurant for another 41 years—as

could drive himself to work—at 15. Ah, the good ol’ days.

a widowed, single mother of three children.

But just like every good story, there was plenty of

family restaurant the Mexican Riviera; by the time he left, he was the general manager. On down the line he helped

rant alive, these things were happening: the assassination

launch and manage restaurant after restaurant in the

of President John F. Kennedy (1963), the U.S. entered the

South Bay. And now Nick has made the decision to continue the

first AIDS cases were reported (1981), the stock market

family legacy and open his own place in Redondo five

tanked (1987) and Operation Desert Storm began (1991).

minutes from his grandparents’ original location. It is

Eventually the doors to Millie Riera’s Seafood Grotto

appropriately named Riera’s Place—a neighborhood deli

closed in 1997, after a 51-year run. The sign—the “big

that cooks their own meats in-house as well as import-

fish” I would see on the way to ice cream—came down

ing. Everything is natural and hormone- and nitrate-free.

in 2005.

They also serve cheeses, sandwiches, homemade poke,

Pause. Let’s zoom out for a second and review. Joe starts the business in 1946. Millie takes it over in 1956.

Baja-style ceviche and crab cakes.

What I love is that Nick has incorporated the original

Doors close in 1997. Sign doesn’t come down until 2005.

recipes and marinades from his grandma’s Millie Riera’s

That is nearly 60 years that the Riera name had its

Seafood Grotto—things like the original Sicilian pizza

stamp on the Redondo Riviera. It withstood death, severe

bread recipe, the original bleu cheese dressing, clam chow-

economic downturn, even war. Safe to say it had its fair

der … the list goes on and on. Butcher paper-wrapped,

share of uncertain moments. Sounding familiar yet?

family-inspired, locally sourced, one-stop-shop tastiness.

Let’s pause the story here. The stage has been set. Now

Pause. How many new restaurant launches have you

let’s ask ourselves, “How can we explain such longevity

heard of over the last few months? Pause again. What are

amidst such adversity?” Think about that. We’ll come

the two ways the human brain responds to fear? Think

back to it.

about it. We’ll come back to it.

Fast-forward to present day. I first met Nick Riera—

|

From there Nick took a bussing job at the Williams

opposition. While Millie was fighting to keep the restau-

Vietnam War (1965), the aerospace downturn (1980), the

86

For perspective, at age 14 Nick went to work as a dish-

made it her own. It was everything Joe created—and then

We find ourselves in unprecedented times. The

son of Joe Riera Jr. and grandson of Joe Riera—where

COVID-19 virus has single-handedly brought a global

else? In the ocean. Just like his grandfather, he has an

economy to its knees. Kids are no longer in school. Public

affinity for the ocean. To say the culinary restaurateur

spaces have been closed. Unemployment has skyrocketed.

gene runs deep would be an understatement. It’s who

Fear runs rampant. Uncertainty has fueled real anxious-

he is.

ness. And there are no answers. Will it get better? Will it

Vista Del Mar and Millie Riera’s Seafood Grotto over the years

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get worse? No one knows anything. For some, it has done some very real damage that should not be discounted.

So now what? Fight? Or flight? Joe chose to fight. Millie fought as well. Now it’s Nick’s turn. As boards are going up, he has chosen to cut the ribbon and open his doors.

Just as his grandfather swam upstream with his dream, Nick is doing the same. Funny how life plays itself out like that.

Yet when talking to Nick, his tone is light. He’s enjoying it. Yes, there is plenty of work to be done. No, the outcome is not guaranteed. Yes, it can be a struggle. Yes, he’s doing it in the middle of a global pandemic. But he’s buoyant through it all. He seems to be having fun with it—probably just as much fun as his grandfather had building his dream.

And when asked about his grand vision for it all, he responds, “I just want people to remember my family’s legacy. I’m doing it in a different way, but my family has always taken care of people. And we want to give them food just so they can enjoy themselves.”

So I’ll ask again, how can we explain such longevity in the Riera story amidst so much adversity? I think the answer is simple: When you are true to the mission that you feel is an instinctual call for how you need to be in the world, and you share that freely with others in a profound and fundamental way, nothing has the ability of stopping that. Not death, war, economic decline, virus … nothing.

It may not always come in the form you think, but it’s a funny world and it has a funny way of showing up for those who let it when it’s driven by passion and for the benefit of others.

Here’s to another 60 years, Nick. It would not surprise me to see a new and improved Riera “big fish” sign go back up in the Riviera someday soon. Keep going. The world needs more of this.

The restaurant plans to open mid-August. For more information, go to rierasplace.com. Better yet, walk in.

Nick will be there. His family will probably be there too.

They are located at 1908 South Pacific Coast Highway in Redondo Beach. Feel the South Bay roots for yourself. ■

Left: Nick Riera at his new restaurant; top: Millie and Joe; bottom: the memorable neon sign.

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WE’RE BACK

HAPPY HAVEN Adding beauty and comfort to South Bay homes when we need it most WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY VINCE TAROC

H

ome sweet home. That’s the

our clients our full attention,” says Caroline. “We

sentiment the team at Caroline

work as a team on all our projects.”

Burke Designs & Associates wants to convey to you while you’re

Caroline and her team set up home offices

“We are living and working through a transformation, and with transformation comes opportunity.”

on March 10 and installed all the systems

staying safe at home these days. As much as

needed to continue their work together while

possible, they want this time of separation to

apart. As soon as construction projects could

be a positive experience—an at-home retreat

continue, Caroline Burke Designs made sure all

surrounded by the people and things you love

contractors and vendors abided by strict social

in a beautiful, comfortable setting.

distancing rules. They limited the number of people on project sites and regularly checked

announce we have a new, refreshed look,”

in our homes. The silver lining is that we are

in with every client regarding the project and

she shares. “We have some new team mem-

making memories and realizing how much we

personally to see how they were doing with the

bers, a new brand logo and color scheme.

love our homes. Owner Caroline Burke says

shutdown. Installations that normally take two

I invite you to look at our updated website,

that with people being at home a lot more

days were spread out over two weeks as neces-

carolineburkedesigns.com, and sign up for

than usual, many of her clients are realizing

sary. While it has been a great challenge for

our newsletter. The refresh brings with it a new

their homes could use a refresh—perhaps new

Caroline and her team, their clients appreciate

energy; it all feels very exciting!”

living room furniture or a new master bedroom

the extra effort and added safety precautions

The Caroline Burke Designs team is pas-

design or a home office remodel.

used to continue and complete their projects.

sionate about interior design, and they want to

Currently we’re all spending a lot more time

“Refreshing the energy of a room naturally

“Ease and flexibility are what we offer our

deliver that passion to as many homes as they

makes people feel happier,” she says, “and this

clients; that is the key to navigating our way

can. Whether you’re a returning client or a new

is the ideal time to do this type of project. We are

through this ever-changing ‘new normal,’”

client, they want you to LOVE your home!

living and working through a transformation, and

says Caroline. Clients are welcome to visit the

with transformation comes opportunity—oppor-

studio if they wish, where the design team

interior design promotes a happy, healthy

tunity to make your home a little more comfort-

follows safety protocols—from wearing masks

home,” says Caroline. “It would be our pleasure

able, a little more fun and inspirational.”

to sanitizing the office twice a day and after

to work with you to make your house the home

every client visit. They even have fun counting

of your dreams.”

Caroline Burke Designs is a luxury interior

“My philosophy has always been that good

design and furnishing company established

each other’s “20 seconds” when they wash their

in 2007. This agile business accepts projects of

hands. The team will work with clients at their

Caroline Burke, Owner

all sizes—from redesigning a single room to

home or they offer the flexibility of working via

Caroline Burke Designs & Associates, Inc.

decorating and furnishing a full house. They work

email, Zoom or FaceTime.

1020 Manhattan Beach Blvd., Suite #210, Manhattan Beach

hand-in-hand with contractors on remodels and

Having more time at home has given

with architects and clients on new-build projects.

Caroline the chance to plan for the future of

310 546-6862

Caroline Burke Designs. “I am pleased to

carolineburkedesigns.com

“Because we’re a small business, we give

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Go With the Flow LOCAL COUPLE NORIEL AND CHRISTINE BERMUDEZ RUN THEIR LOMITA COFFEE SHOP WITH PURPOSE. Written & photographed by Anthony Karambelas

Since Noriel and Christine Bermudez—known by their nicknames Nor and Tin—opened Corridor Flow in September 2019, the spot has been the hidden gem of the South Bay. Inside one finds a cozy, well-lit lounge with modern decor.

It’s the kind of place that appeals to all parties. For students, it’s a quiet study space.

For parents, it’s a refuge where you can kick up your feet and sip a hot latte while your kids scamper around in a carpeted playpen.

As for the name? “If you imagine a hallway, there’s a bunch of doors, right? And we all meet in a common space,” says Nor. “I mean, corridor sounds cooler than hallway.”

In late 2017, Nor and Tin were disappointed. Family-friendly, independent establishments where people could unplug just didn’t exist in Lomita. Not anymore, at least. Nor and Tin used to frequent Awakenings, a Lomita café that hosted church services on Sundays, until it closed in 2010—leaving some big shoes to fill. Seven years later and still no takers, Nor and Tin stepped up to the plate.

Tin wanted something in the vein of Coffee Cartel, the Redondo Beach seaside cafe known for its couches and hipster vibe. But space was hard to come by, and the cafe would need lots of it. The typical building size in Lomita—1,200 square feet—may have been suitable for a trinket shop, but it wasn’t going to cut it for what they had in mind.

Neither would the 6,000-square-foot space they saw for lease inside a State Farm office building down the road.

“We started scheming about it,” explains Tin. “What if there were more people who wanted to do this—other vendors or businesses?”

But at the time, this seemed like a tall order. Tin was working full time as a facility engineer at Disneyland, while Nor was working as a nurse in the Kaiser Permanente Los Angeles Medical Center. When Tin’s contract with Disney expired, the two sold their Carson home and applied the seed money toward the café.

Little did they know, their ticket had been hovering right under their noses. For a year and a half, an abandoned auto shop opposite Lomita Elementary School had been up for lease. Because the place was shuttered, Tin and Nor never really took notice. But when a yoga studio held an event there in the summer of 2018, they finally caught a glimpse of the interior.

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“WE ARE NOT IN THE BUSINESS OF COFFEE. WE’RE NOT IN THE BUSINESS OF TRANSACTIONS. WE’RE HERE FOR PEOPLE.”

“If we didn’t take this spot,” says Nor, “the owner was going to make it into a furniture store. And that would have been one of the biggest regrets of our lives.”

In May 2019, just months before the soft opening, they took a vision trip to Portland —the mecca of foodies. All that preparatory work paid off when they held their grand opening in October 2019. The place experienced such a great turnout that within two months they added six hours to their weekly operating schedule.

Corridor Flow’s fanbase is loyal and growing. It’s the affability of the baristas and the quality of the drinks that keep them coming back. Unlike the superautomatics at Starbucks, Corridor Flow’s grinders have to be dialed in every morning and throughout the day.

Tin and Nor source their beans from quality wholesaler Stereoscope Coffee Company in Buena Park. They gravitate toward medium to light roast, but the baristas are happy to accommodate. Every week a Stereoscope roaster drives up to deliver a fresh batch.

Nor shares, “I told him, ‘I have people that go around your area. They could take it to us.’ And he said to me, ‘No, no, I love to come here.’ That’s specialty coffee.”

When Governor Gavin Newsom issued the safer-at-home order in March, Nor felt torn between two worlds. On the one hand, as a health professional he understood the need to close down all shops. On the other, he saw his vision collapsing.

Corridor Flow was never meant for pickup. It was designed around people sharing a space. Eventually, he’d have to bite the bullet.

“When you have a computer virus in your computer, what’s the first thing you do?

You unplug it, right? You reset it,” he says. Online, Corridor Flow continues the work it started, nurturing its relationships with the Lomita community.

They’ve donated coffee to local hospitals, grocery stores, fire departments and police stations. To keep afloat, they sell half-gallons online and are continually expanding their menu offerings.

“We are not in the business of coffee,” says Nor. “We’re not in the business of transactions. We’re here for people.” ■

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WE’RE BACK

RAISING THE BAR Local home builder goes above and beyond to keep his clients—and his community— safe and well cared for.

WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY SIRI BERTING

C

ommunity goes a long way during

himself with a top-notch team of architects and

times like these. And the South Bay

interior designers who help raise the bar for

shines when it comes to rallying

every project. Every morning RJ connects with his

and supporting each other during

team and visits each construction site to ensure

a crisis. That’s one of the many things that RJ Smith, owner of RJ Smith Construction, loves

the highest quality outcome for his clients.

With the current pandemic, however, things

about living and building homes in this part of

have changed a bit in how these visits take

Southern California.

place. A property manager is on-site at all times

“I love the South Bay’s beautiful community,”

to oversee safety regulations, including limiting

he shares. “Even during this pandemic, we have

the number of workers on the site and enforcing

made sure to come together by reassuring one

hand-washing, mask-wearing and social-

another as families would.”

distancing protocols.

“We continue to set the bar high, and part of that is keeping our sites in top-notch shape.”

RJ has been building high-end custom and

“We continue to set the bar high, and part

spec homes in Hermosa Beach and Manhattan

of that is keeping our sites in top-notch shape,”

Beach for the past 16 years. His passion for

RJ explains. “Yes, this gives us a clean area to

construction started as a child, when his parents

work in. But it also means we are protecting the

on our substantial level of communication,

inspired his love for the build and his eye for

health and safety of not only our employees but

and because of this, our clients trust us and

the aesthetic of good design. He spent much

our surrounding neighbors as well.”

become friends.”

time as a child on construction sites and started

The RJ Smith Construction team has always

It’s an uncertain time for individuals and

working in the industry with his stepfather after

partnered with their clients every step of the

businesses across the globe, but with the

he graduated from college.

way on their projects—from the initial vision

support of each other here in the South Bay,

to land acquisition, design, completion and

we can all continue to prosper. And RJ is doing

the design process,” RJ shares. “I love creating

ongoing maintenance. This effort allows them

his part to bolster his clients and his neighbors.

the individual beauty, build and aesthetic of

to simplify the entire process and be realistic on

“This is a reminder that RJ Smith Construction

each unique custom home.”

timing, budgets and the design process. During

is family, and we are here for you,” he says. “We

these unusual times, the team has ramped up

do so much more than just build beautiful luxury

for a Manhattan Beach developer and decided

frequent communication with customers, shar-

homes. We are all in this together.”

to leave a secure position and take a leap into

ing with them a sense of community and family.

“I realized how much I loved construction and

His aha moment came when he was working

a development project and two custom homes.

“We have stayed in contact with all of our

RJ Smith, Owner

He has never looked back, and from that expe-

clients during this pandemic,” he says. “We

RJ Smith Construction

rience RJ Smith Construction was born.

understand that peace of mind goes a long

1116 Eight St., Suite E, Manhattan Beach

way, and a quick phone call makes the

310-648-8353

difference. We have always prided ourselves

rjsmithconstruction.com

Through the years, RJ has taken pride in building homes that are timeless. He also surrounds

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mexico moderno HOPPING FROM BAJA TO THE MAINLAND, FOOD AND WINE EDITOR BONNIE GRAVES EXPLORES TWO INTERPRETATIONS OF NEXT-GENERATION MEXICAN CUISINE. Written by Bonnie Graves

When 36-year-old Karime López was awarded a Michelin star for her extraordinary cooking at Gucci Osteria da Massimo Bottura in Florence, Italy, the food world sat up and took notice. As a Mexican woman cooking in the epicenter of Italy, Karime was the only female chef of any nationality to be included in the 2020 Michelin guide to Italy—no small thing for a culinary expat.

Karime trained under celebrated Mexican chef Enrique Olvera at Pujol in Mexico City, widely considered to be one of the top 10 restaurants in the world. Similarly, 29-year-old Chef Daniela Soto-Innes has brought her modern Mexican sensibility to the turf wars of New York City, where she was named the World’s Best Female Chef in 2019 for her cooking at both Cosme and Atla restaurants, in addition to her James Beard accolades.

Just what is modern Mexican cuisine? For a country with Mexico’s incredible regional diversity, it’s a term that deserves closer definition. What is happening in the Mexican culinary world is twofold: It’s both an internal blossoming and an external exporting of traditional regional flavors as reimagined by next-gen chefs who are young and ambitious.

As neighbors to the north, we Americans are sometimes slow to acknowledge that Mexican food is as diverse as our own. Oaxaca’s mole is distinct from Jalisco’s birria, just as Santa Maria tri-tip essentially differs from Kansas City BBQ. And for goodness’ sake, it’s not just tacos, people. It’s exciting to see Mexico re-emerge as both a dining destination and as a culinary incubator.

Two recent openings have particularly emphasized “modern Mexico” for this writer; while they are polar

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Previous page and left: dining at Grand Velos Los Cabos’ Frida; this page: Casa Delphine

opposites in terms of scale, they share a sensibility and

The resort’s tequila and mezcal program is likely the

an improvisational spirit that is impressive. For a resort

finest in Mexico with more than 50 premium tequilas

as large as Grand Velas in Los Cabos, the micro-attention

and mezcals offered that showcase the five unique styles

to detail in its food and beverage program is impressive.

of tequila—blanco (no aging), reposado (aged for two to

For a hotel as tiny as Casa Delphine in San Miguel de

12 months), añejo (aged one to three years), extra añejo

Allende, its ability to attract world-class culinary stars is

(aged for more than three years) and joven (blend of

also unique.

different ages)—from both the highlands and lowlands

Both do an impressive job of integrating regionality

of the spirit-making regions. Additionally, some of the

into their dining options. Grand Velas’ ceviche bar is as

most highly regarded and expensive tequilas and mezcals

awe-inspiring as its Cabo coastline. Casa Delphine brings

on the market—like Clase Azúl Ultra, Herradura Selección

a diverse lineup of international chefs to its tiny, five-

Suprema and Las Garrafas de Oaxaca Xaguar Mezcal—are

room locale in San Miguel, which has been called a “love

available for purchase.

letter” to the region.

The Velas Group operates several large resorts in

Grand Velas Los Cabos also employs master sommelier Don Pedro Poncelis Brambila, and his collection of

Mexico, with locations on the Yucatan Peninsula and in

authentic Mexican wines from the Valle de Guadalupe are a

Puerto Vallarta in addition to its Cabo flagship. While the

reminder that it’s not just agave that flourishes in Mexico.

traditional accolades accumulate for these super-luxe

With an array of dining outlets on-property, it was

properties, it’s the smaller gestures on the food and

dinner at Frida that most impressed at Grand Velas Los

beverage side that distinguish the brand for me.

Cabos. Again, for a resort of this size, one would expect

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101

Cooking class at Grand Velas Los Cabo; top and bottom right: Casa Delphine

generic cuisine and ho-hum service. Instead, the food is

design aesthetic that has influenced her art and her

not just Mexican but is in fact mindful of the country’s

travels. This tiny jewel box of a hotel is in fact more like

pre-Hispanic heritage.

a house, a comfortable casa—one in which a fantastically

Menu items like quintoniles (Mexican greens), escamoles (ant caviar) and corn predominate. According to ancient Mexicans, corn was considered to be the basis

The rich indigenous cuisine of San Miguel de Allende is always available to guests at Casa Delphine, while a

element of the indigenous peoples. Colorful nods to

curated collection of cooking classes and memorable

Kahlo’s era in Mexico include not just her signature

meals from abroad can also be experienced. Recent guest

vibrant art but replications of the actual drinks that she

chefs at Casa Delphine have included Dahlia of L.A.’s

served at Coyoacán, her home in Mexico City.

open-air Smorgasburg at ROW DTLA and Amsterdam

starred event called The Grand Chef Stars, at which international chefs are invited to work in-house along-

native Samantha Koch, whose Good Gut Health workshops draw attendees from around the world.

The concept is timely. In an era where chefs are

side their Mexican colleagues. Recent chefs have come

Instagram brands with a “have talent, will travel”

from as far away as Macau and the Netherlands to work

modality, hoteliers can provide local dining options while

with local ingredients.

tempting travelers with what Hemingway might have called

The feeling at Casa Delphine is far more intimate but

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their trade.

for the creation of humans and was a fundamental

Frida restaurant also hosts an annual Michelin-

102

diverse array of chefs and other artists arrive to share

a moveable feast. Named by Condé Nast Traveler as one of

no less thoughtful. For Los Angeles jewelry designer

2020’s best new hotels, this tiny place is thoughtful and

Amanda Keidan, opening a boutique hotel in San Miguel

represents a new vision of traveling to Mexico—one that

de Allende was a reflection of the same personalized

incorporates a vibrant cuisine and respect for locality. ■

FIRST PLACE 6 YEARS IN A ROW! THANK YOU FOR HONORING US WITH YOUR VOTES!

DR. PETTI

VOTED “BEST COSMETIC SURGEON” Easy Reader's Best of the Beach 2014, 2015, 2016, 2017, 2019, 2020 Daily Breeze Readers Choice Awards 2014, 2015, 2016, 2017, 2018, 2019

23451 Madison Street Building 7, Suite 330 Torrance, CA 90505 | 310-539-5888 dr-petti.com/southbaymag | facebook.com/drpetti | instagram.com/drchristinepetti

“The most fulfilling part of being a dentist is having a large network of friends between my colleagues, employees, reps and patients.

I choose to surround myself with people I actually enjoy being around, and they are the best part of my day.

Having a skill set that helps with teeth is the cherry on top!”

– CHRISTINA L. HUTCHINSON, DDS OWNER, HUTCHINSON DENTAL

TOP DENTISTS U.S. News & World Report ranks dentistry as the #1 best job in health care. And it’s no wonder: Dentists have the opportunity to help people and to make their communities a better place.

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.

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CHRISTINA L. HUTCHINSON, DDS Hutchinson Dental

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BITA DAVOODIAN, DDS Bita Davoodian, DDS, Inc.

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SUMMER L. BLAKE, DDS, MS Summer Orthodontics

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BRIANNE HAMA, DDS SoCal Pediatric Dentistry

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ARIS CORKOS, DDS

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RITA CHUANG, DDS Breeze Orthodontics

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JENNA ATWOOD, DDS & MADELYNE SALO, DDS Manhattan Beach Dental Center

EDITED BY LAURA L. WATTS PHOTOGRAPHED BY JP CORDERO

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TOP DENTISTS

CHRISTINA L. HUTCHINSON, DDS Owner, Hutchinson Dental

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utchinson Dental is a family dental practice offering general dentistry, cosmetic dentistry, resorative procedures and management of sleep disorders. In practice for 17 years, Dr. Christina Hutchinson graduated from the University of Oklahoma College of Dentistry and worked in a private practice in Tulsa before moving to California in 2008. She completed an advanced education in general dentistry residency at UCLA and was later part of a private practice in Manhattan Beach for nearly six years. She bought Hutchinson Dental in 2015.

WHAT IS YOUR DENTAL TREATMENT PHILOSOPHY? “I like to approach each patient, each tooth with whatever I would want for myself. I would prefer more conservative treatment if an option exists, but ultimately I want what is most predictable over time.”

DOES AN IMPROVED SMILE REALLY IMPROVE CONFIDENCE? “Absolutely! Whether it is a smile makeover or repairing a small chip in a front tooth, the reaction is the same. Patients appreciate having the best version of their smile restored, and they begin to smile wider and with pride.

It is so much fun to be a part of that!”

WHAT HAVE BEEN YOUR PROUDEST MOMENTS DURING THE RECENT CRISIS? “Nobody prepared us for what happened during the pandemic or the changes that came after. I am so proud of my team for coming together to combine what we learned from various resources to remain calm and have a plan to reopen our doors safely. It was a team effort, and I am grateful for those around me!”

HOW DO YOU PERSUADE DIFFICULT PATIENTS TO TRUST YOU AND YOUR RECOMMENDATIONS? “I pay attention. Patients will often give nonverbal cues that give me insight as to what is holding them back, if they cannot articulate it. I use that to be direct if I sense they need to get a personal fear off their chest, that they need me to spend more time explaining if they are not understanding something, or I see a need to spend time talking about something else to establish rapport. I always tell patients that ‘they are the boss.’ No one does anything they are not comfortable moving forward with, whether we agree or not.”

WHAT TIPS DO YOU GIVE PATIENTS TO MAINTAIN THEIR HEALTH WHILE STAYING AT HOME MORE THAN USUAL? “Most important: Do not let bad habits from a change in your schedule become your new normal. Stand up and walk around hourly so you are not sitting for too long. Drink plenty of water. Try not to snack between meals. Find an enjoyable outlet for your body and mind. And of course find time to brush and floss daily!”

WHAT CAN WE ALL DO ABOUT THE MENTAL TOLL THIS OUTBREAK HAS TAKEN? “The past few months have been challenging for me. As if the stress of COVID-19 closure was not enough, then came curfews and floods of opinions on social media. For a while the bad news was nonstop, and I was having a negative physical response to it. In the interest of self-preservation, I decided to control what I can control and let the rest go. Now my Instagram feed is almost exclusively German shepherd puppies, and I run more every day. It has made a positive difference for me, and I find myself smiling more than feeling stress.”

WHAT ARE YOU ESPECIALLY GRATEFUL FOR? “With the threat of illness modifying the way we live our lives, I am grateful for my health and for the health and safety of everyone around me. There really is nothing more important than your health.”

WHAT ARE YOUR THOUGHTS ON WORKLIFE BALANCE? “It is essential to protect this balance if you expect to have a long career. If you are truly giving your attention and devotion to patients, it is consuming and can take a toll on you and your relationships. My husband and I both work hard for our careers, so we both like to switch off every now and then to reset. Without this, I think we would both burn out prematurely.”

EXPLAIN WHY PREVENTIVE DENTISTRY IS SO IMPORTANT. “I emphasize consistent home care to patients because there is nothing like your own teeth and enjoying dental health. Some patients do not value what that means until they are on the other side. Every mouth is different, so the key is to provide personalized recommendations for each patient. Regular dental visits allow us the opportunity to identify and intervene before situations become more dramatic and costly.”

512 MAIN STREET #4, EL SEGUNDO | 310-640-2025 | HUTCHINSONDDS.COM

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TOP DENTISTS

BITA DAVOODIAN, DDS Owner, Bita Davoodian, DDS, Inc.

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r. Bita Davoodian was born in Southern California and raised in the South Bay. 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.

WHY IS IT IMPORTANT TO SEE YOUR DENTIST REGULARLY? “Although a simple checkup can be nervewracking, the more you go to the dentist for routine cleanings, the more likely you are to avoid larger problems that result in extensive procedures. Dental procedures have greatly improved in the past few years, and modern dentistry offers new methods and treatment options to make you comfortable. I will explain the entire procedure to you beforehand and walk you through step-by-step while the procedure is being performed.”

TELL US ABOUT YOUR TEAM. “As the saying goes, ‘It takes a village.’ Behind every dentist is a dedicated team of assistants, patient coordinators, surgeons and specialists helping provide the service and care our patients need. All of our members would be glad to answer any questions you have about the services we provide.”

WHAT SERVICES DO YOU OFFER? “We specialize in preventive dental care, cosmetic dentistry and children’s dentistry. We can help with sleep apnea and TMJ disorder and can provide teeth whitening and implants. We highly recommend Invisalign®—a series of clear, BPA-free plastic trays that many patients prefer instead of traditional braces.”

TELL US MORE ABOUT INVISALIGN®.

“Instead of being cemented to your teeth, Invisalign trays are easily removable when you eat, drink, brush, and floss. Once you are ready to begin, we will take photos and X-rays and scan your teeth using the latest in digital scanning: the iTero® Element. No need for gooey and messy impressions. A digital model of your teeth is immediately uploaded onto the Invisalign site, and treatment planning can start right away.”

DOES THE PANDEMIC IMPACT HOW WE SHOULD BE TAKING CARE OF OUR TEETH? “The standard recommendation for oral health care is no less important now than it was before this crisis. Please be sure to brush your teeth a minimum of twice each day and floss between the teeth at least once each day. It’s best to clean toothbrushes on a regular basis. I suggest using an electric toothbrush, and my favorite is Philips Sonicare. Not only is it effective in cleaning teeth, but it comes with a UV sanitizer that helps kill up to 99% of the bacteria on your toothbrush.”

WHAT ARE YOU GRATEFUL FOR TODAY? “My team and I are thankful to have the opportunity to help the community and to help people live healthier lives.”

WHAT DO YOUR PATIENTS LIKE BEST ABOUT YOU? “Our patients consistently tell us how much they love our friendly environment and honesty. They also love our modern equipment and commitment to the highest level of clinical excellence.

We stay abreast of new developments and participate in continuing education in order to provide patient care at the highest standards.”

HOW DO YOU STAY ON TOP OF RECENT DEVELOPMENTS? “As a clinical instructor at UCLA for the past nine years, I participate in cutting-edge dentistry and new advancements, which carries over to my practice. I attend dental lectures, meetings and dental conventions and am a member of various professional dental associations to stay abreast of the changes and recommendations for our profession.”

WHAT MINIMALLY INVASIVE OPTIONS DO YOU SUGGEST TO ENHANCE YOUR PATIENTS’ SMILES? “Teeth can be affected by discoloration, spaces, gaps, chips and misalignment. A conservative way to repair any of these problems is bonding and/or enamel shaping.

Advances in cosmetic dental bonding procedures have led to improved strength and durability. Enamel shaping is often combined with bonding and is usually quick and painless. No anesthesia is required, and results can be seen immediately. Be aware that enamel shaping and bonding can’t solve all problems. For perfect symmetry and color, oftentimes porcelain veneers are the best options. For further information please visit our office for a complimentary consultation.”

HOW DO YOU ENSURE YOUR PATIENTS’ COMFORT WHILE AT YOUR OFFICE? “We pride ourselves in making sure patients are comfortable from the moment they walk into our office to the time they leave. Collectively as a team we spend as much time with our patients as they need to understand the treatment, feel comfortable and relaxed. We perform every treatment with a steady and gentle touch, using modern technology and practices to ensure our patients have the best care possible.”

1959 KINGSDALE AVE., SUITE 202, REDONDO BEACH | 310-793-1000 | DRDAVOODIAN.COM

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TOP DENTISTS

SUMMER L. BLAKE, DDS, MS Owner, Summer Orthodontics

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ummer Orthodontics is celebrating its 10-year anniversary this year. A practicing orthodontist for more than 15 years, Dr. Summer Blake earned a Bachelor of Science degree in applied mathematics at UCLA and then attended dental school at UCLA. She went on to complete her orthodontics specialty training at Temple University. She opened her Manhattan Beach practice on June 21, 2010— Summer Solstice, of course!

Summer Orthodontics specializes in a wide range of orthodontic issues for both children and adults, including crooked teeth, crowding, spacing, protrusion, narrow arch, overbites, underbites, cross-bites and deep bites. The practice employs leading-edge technologies such as digital scanning, invisible braces, metal braces, clear braces and Invisalign.

HOW WOULD YOUR PATIENTS DESCRIBE YOUR APPROACH? “We work every day to provide a first-class experience to our patients. Based upon the feedback we receive, patients appreciate the efficiency and professionalism of our office. We spend a lot of time and energy to ensure 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!”

WHAT’S MOST REWARDING ABOUT YOUR WORK? “Seeing the confidence patients exude from their new smile is really rewarding. However, I also enjoy getting to know each patient throughout their treatment.”

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!”

WHAT IS YOUR MAIN FOCUS? “Delivering the highest-quality treatment is my top priority. Every decision I make is based upon one simple rule: Will this decision improve the patient experience?”

WHAT STEPS DO YOU TAKE TO MAKE YOUR OFFICE A STRESS-FREE ZONE? “Promoting a stress-free environment is a key part of the Summer Orthodontics experience.

This has never been more important than in our current environment. Beginning with the office design and continuing throughout our processes, each step is focused on patient safety and reducing stress. It is not uncommon for patients to comment on how good it feels to visit our office. There are always activities and contests available for extra fun.”

HOW DOES YOUR PRACTICE PROVIDE PERSONALIZED ATTENTION TO 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. The fun part is getting to know our patients throughout this process.”

TELL US ABOUT RECENT DEVELOPMENTS IN THE FIELD OF ORTHODONTICS. “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. 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 use the fastest scanners, most efficient

techniques and highest quality materials in all our treatment plans. We offer complimentary consultations to help patients understand their options and our recommended treatment plan.”

WHAT BENEFITS DO CHILDREN GAIN FROM THE SERVICES SUMMER ORTHODONTICS PROVIDES? “The beautiful smiles we create provide a lifetime of confidence to 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.”

WHAT INSPIRED YOU TO BE AN ORTHODONTIST? “While majoring in mathematics, I took a campus job working at the UCLA Dental School. At the time I did not expect a career in the dental field. However, I discovered that the artistic side of my brain combined well with my attention to detail while working with dental models. I decided to apply to the UCLA Dental School and was immediately attracted to orthodontics. There are so many factors that go into creating an individual’s ideal smile. I love finding the right solution for each patient. There is nothing more rewarding than helping patients literally transform their lives through a smile. I love seeing the confidence my patients project.”

TELL US ABOUT YOUR FAMILY. “I married my husband, Matt, in Manhattan Beach in 2007. We have four wonderful children: three daughters, Ahnika, 12, Tegan, 9, Winslow, 3, and one son, Briggs, 7. It is a very busy time for our family! Spending time with them is what I like to do most when I’m not at work. (I also enjoy a variety of fitness classes, cooking and travel.)”

451 MANHATTAN BEACH BLVD., SUITE D-224, MANHATTAN BEACH | 310-545-0770 | SUMMERORTHODONTICS.COM

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TOP DENTISTS

BRIANNE HAMA, DDS Owner, SoCal Pediatric Dentistry

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oCal Pediatric Dentistry specializes in treating children from infants to adolescents, including those with special needs. The practice uses a variety of advanced dental technologies, such as the Solea laser and a CO2 laser that replaces the dental drill and local anesthesia, for many dental procedures. Dr. Brianne Hama earned her dental degree at USC School of Dentistry and completed a residency in pediatric dentistry at NYU College of Dentistry. She has been practicing pediatric dentistry for more than 12 years and opened SoCal Pediatric Dentistry in 2018.

WHAT IS YOUR DENTAL TREATMENT PHILOSOPHY? “A beautiful, healthy smile can give your child the confidence he or she deserves while promoting oral health. We are committed to providing a quality dental experience in a comfortable, pleasant environment. We emphasize good oral hygiene, preventive maintenance and conservative care. Working together, we believe that educating good oral health habits at an early age promotes good overall health and lifelong smiles.”

WHAT TIPS DO YOU GIVE YOUR PATIENTS TO CONTINUE TO MAINTAIN THEIR HEALTH WHILE STAYING HOME MORE THAN USUAL? “We are currently living in an unprecedented time. It’s crazy, stressful and can be difficult. Do your best by taking care of yourself and each other. For your children: drink water after eating, only drink juice and milk at mealtimes, set regular schedule times for meals and snacks, and always remember to brush and floss.”

WHAT IS THE MOST COMMON MISCONCEPTION YOU HEAR ABOUT THE FIELD OF DENTISTRY? “The misconception that dentist offices are a scary place. The reality is that we now have so many advancements in technology that allow us to do many procedures without having to use needles or ‘sleepy juice’ to complete the treatment. Also, as pediatric dentists, we have been trained to work and speak with children to make their visits more at ease.”

WHAT FULFILLS YOU MOST ABOUT YOUR CAREER? “I enjoy educating families on their oral health while contributing to their overall health. Each family becomes an integral part in our SoCal dental family. Our SoCal staff is devoted to our patients and their families. I love sharing my favorite children’s books. If you’d like to view my bimonthly readings, see my Instagram account @socalpedsdentistry. In addition, I am passionate about helping underserved communities locally and worldwide through my dental affiliations. It’s been such a rewarding journey.”

20052 HAWTHORNE BLVD., TORRANCE | 424-271-0661 | SOCALPEDIATRICDENTISTRY.COM

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TOP DENTISTS

ARIS CORKOS, DDS

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r. Aris Corkos has been providing general dental care for families in the South Bay for 37 years. He grew up in Torrance and attended Torrance High, El Camino College, UC Irvine and the UCLA School of Dentistry. His practice offers a full range of dental services, including cosmetic dentistry, implant surgeries and restoration, root canal treatment and teeth cleanings.

TELL US ABOUT YOUR PRACTICE. “My patients have come to expect consistent, high-quality dental care and customer service from my practice. My assistant has been with me 33 years, and one hygienist has been with me 15 years. I’ve been doing this long enough that I have many three-generation families as patients—and a few four-generation families. As patients return for ongoing preventive care, it feels great to see my dental work lasting for decades.”

HOW DID THE RECENT SHUTDOWN IMPACT YOUR BUSINESS? “I remained open for dental emergencies, but I did cancel routine cleanings and elective procedures for nine weeks starting in midMarch, based on California Dental Association recommendations.

After reopening in May, not all patients were ready to come in for their previously scheduled dental cleanings and exams. But we do have a list of hundreds of patients whose appointments were canceled; with a bit of juggling, we are able to keep our schedule full.”

IS THERE A COMMON CONCERN YOU HEAR FREQUENTLY? “Many people have a fear of seeing the dentist. Over the years, I think I have been very successful in helping my patients overcome their dental-related fear.”

WHAT ARE YOUR THOUGHTS ON WORK-LIFE BALANCE? “I try to keep active. I ride my road bicycle about 500 miles a month.

I enjoy swimming; last year I finished the 2-mile pier-to-pier swim from Hermosa Pier to Manhattan Pier. My wife and I met at a triathlon 26 years ago, and we’ve maintained a very active lifestyle over the years.

In addition, I play in a local classic rock/R&B cover band (oncemorerocks.com). Before COVID-19, we were on the regular rotation at The Bull Pen in Redondo Beach. Performances obviously have slowed down recently; I’m hoping things can pick up again in the near future. Also, in my spare time I repair and build guitars and guitar amplifiers (arisamplification.com). I have met a lot of musicians from the South Bay doing their repairs, and as a fellow musician I feel as if I am contributing to the local music scene of which I am a part.”

3878 W. CARSON STREET, SUITE 200, TORRANCE | 310-316-6062 | DRCORKOS.COM SPECIAL ADVERTISING SECTION

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TOP DENTISTS

RITA CHUANG, DDS Owner, Breeze Orthodontics

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s founder of Breeze Orthodontics, Dr. Rita Chuang is passionate about improving the smiles of those around her. She serves on several boards and has received multiple awards for her work. Dr. Chuang is a published author of several scientific publications and books, including The Million Dollar Smile: Changing Lives with Cosmetic Dentistry.

TELL US ABOUT YOUR ORTHODONTIC SPECIALTY SERVICE. “As an integrative orthodontist, I am committed to caring for my patients holistically by taking into account not only their smile goals but also enhancing their facial balance as well as their airway and TMJ jaw joints conditions. I have been blessed with interdisciplinary training and years of clinical experience, which allows me to treat my patients in a unique manner. My approach is to individualize care and to meet each person exactly where he or she is.”

IN WHAT WAYS DOES YOUR WORK EXTEND BEYOND THE DENTAL CHAIR? “Having served on the faculty at UPenn, I consider myself an educator-clinician. I am most passionate about educating my patients about the underlying causes of dental crowding and narrow jaws—for instance, improper tongue positions and mouth breathing. Additionally, I help my patients incorporate healthy habits with modalities that can profoundly benefit their well-being. Through my lectures and publications, I hope to advance a paradigm of thinking in orthodontics with treatment designed to develop the jaws forward, create esthetic facial balance, expand the airway and produce broader smiles.”

WHAT FULFILLS YOU MOST ABOUT YOUR CAREER? “I feel like I’m a catalyst for confidence and positive change. I have the privilege of working with adolescents during their crucial period of growth and development—physically, mentally and emotionally.

Many come to me with insecurities about their appearances and how they connect with their peers. I enjoy mentoring my patients, and it is very gratifying to witness them blossom—smiles and all— and watch their confidence soar while their academic performances improve and extracurricular passions develop. My job is more fun than work because I get to see people from all walks of life come into my office in one condition and walk out happier and healthier.”

WHY SHOULD ADULTS CONSIDER ORTHODONTICS? “Orthodontic treatment can substantially improve the quality of life in adults with little downsides. It not only creates an esthetic smile; it also contributes to a better bite—allowing teeth to fit better and decreasing the risk of future dental, TMJ and breathing problems.

We specialize in several treatment options designed for adults that are more comfortable and less noticeable, and our patients are ecstatic with their results.”

21210 ANZA AVE., TORRANCE | 310-540-5911 | BREEZEORTHO.COM | @BREEZEORTHO

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TOP DENTISTS

JENNA ATWOOD, DDS & MADELYNE SALO, DDS Manhattan Beach Dental Center

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nder the direction of Dr. Dean Salo, Dr. Jenna Atwood and Dr. Madelyne Salo are both second-generation dentists providing care for patients at Manhattan Beach Dental Center. They both graduated from University of the Pacific Dugoni School of Dentistry and are active in community service, supporting a number of cancer and women’s charities. Dr. Jenna and Dr. Madelyne actively donate their hours and skills to CDA Cares, which provides free dental care to underprivileged individuals.

TELL US ABOUT YOUR PRACTICE. “Our practice is unique in the fact that we provide comprehensive services to our patients. We have many options for the best treatment in the area from oral surgery to periodontics, orthodontics and implants. We are grateful to have the best doctors and surgeons working in all specialties. Our patients get continuity of care, all the doctors are on the same page and we help patients with each step of their treatment as a team.”

WHAT IS YOUR DENTAL TREATMENT PHILOSOPHY? Dr. Madelyne: “My dental treatment philosophy is to help my patients maintain lifelong dental health and conserve the natural beauty of their teeth. I believe that dental beauty starts with health and great hygiene maintenance.”

Dr. Jenna: “My philosophy is to treat patients with the best care and provide them with all the tools to obtain great oral health. Our office family continually attends lectures and classes on the most up-todate techniques in dentistry so we are at the cutting edge of new treatment approaches and techniques that help us better care for our patients.”

WHAT FULFILLS YOU MOST ABOUT YOUR CAREER? Dr. Jenna: “Helping patients become more educated about their oral health care is incredibly fulfilling. My goal is not only to fix problems that arise but also to encourage patients to be proactive and take control of their oral health so their overall health is better.”

HOW CAN WE MAINTAIN ORAL HEALTH WHILE STAYING HOME MORE THAN USUAL? Dr. Madelyne: “Oral health is especially important at a time like this, when stress can lead to bad habits that affect your overall health.

Brush and floss twice daily. Maintain a healthy diet with limitations on acidic foods. Don’t give in to stress eating. This is also an important time to discuss the proper protection from grinding and clenching due to new stressors that we are feeling. We can assist in preventing additional wear with the appropriate mouthguard appliance and other methods of relief.”

1151 NORTH SEPULVEDA BLVD., MANHATTAN BEACH | 310-376-0482 | MANHATTANBEACHDENTALCENTER.COM SPECIAL ADVERTISING SECTION

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Find a new place to call home this summer

Amazing Pool Home in Miraleste | 5 Beds | 4 Baths | 3,600 Sq Ft | 23,236 Sq Ft Lot

Prime Valmonte Location | 4 Beds | 4 Baths | 2,234 Sq Ft | 8,005 Sq Ft Lot 3001 Palos Verdes Dr North Palos Verdes Estates

Hermosa Sand Section

IN ESCROW

kyledanielsrealestate.com m 310.483.3998

2216 Alma Ave, Manhattan Beach $3,000,000

IN ESCROW

DRE# 01843670

JUST SOLD

Each Franchise Is Independently Owned And Operated

Our neighborhood, your home.

ON THE MARKET

IN ESCROW

849 15th St, Hermosa Beach 3 bed 2.5 bath | 1802 sq (btv) | $1,375,000

SOLD

555 36th St, Manhattan Beach 4 bed 3 bath | 2909 sq (btv) | $2,595,000

SOLD

536 N. Francisca Ave #B, Redondo Beach 2 bed 2.5 bath | 1560 sq (btv) | $925,000

IN ESCROW

1310 Gates Avenue, Manhattan Beach 3 bed 3 bath | 2711 sq (btv) | $2,150,000

COMING SOON

1407 S. Irena Ave, Redondo Beach 5 bed 6 bath | 5300 sq (btv) | $2,450,000

For Lease - Huntington Lane, Redondo Beach 2 Units - 4 bed 3.5 bath | 2700 sq (btv)

DARIN DERENZIS 310.418.6210 DRE# 01760239 darin.derenzis@vistasir.com TOP PRODUCER

2019

MEREDITH DERENZIS 310.600.7973 DRE# 01907722 meredith.johnson@vistasir.com Each office is independently owned and operated.

THE VILLAS AT TERR ANEA An exclusive collection of exquisite whole-ownership seaside second homes on the Palos Verdes Peninsula

VILLA 16-101

VILLA 10-101

VILLA 13-201

VILLA 13-301

3BR | 3.5BA | 2,530 SF $2,245,000

2BR + DEN | 2.5BA | 2,347 SF $1,995,000

2BR + DEN | 2.5BA | 1,864 SF $1,395,000

3BR | 3.5BA | 2,421 SF $1,925,000

Become one of the privileged few to call Terranea a personal seaside sanctuary for every season. With your very own 24-hour Owners Concierge, preferred pricing at all eight dining establishments and Spa, a masterfully designed championship nine-hole, par-three golf course and access to four distinct pool environments, owning at Terranea means everything is taken care of. Just relax and enjoy the comfort of in-residence room service, housekeeping and a professional resort management staff to care for your Villa or Casita vacation home around the clock.

100 Terranea Way, Rancho Palos Verdes, CA 90275

LDD LONG POINT MANAGEMENT, INC. DRE LICENSE #1774333

For a showing, please call 424-275-5750 TERRANEAREALESTATE.COM

THINKING OF UPGRADING YOUR LIFESTYLE?

ENJOY SWEEPING VIEWS AT THIS RANCH-STYLE HOME WITH EXQUISITE GROUNDS 24 HARBOR SIGHT DRIVE | ROLLING HILLS ESTATES 4 BEDS • 4 BATH • 4,160 SQ. FT. • 29,863 SQ. FT. LOT PROPERTY VIDEO AT THEKONDOGROUP.COM LISTED BY TADASHI KONDO

310.567.8790 | TADASHI@THEKONDOGROUP.COM | WWW.THEKONDOGROUP.COM | DRE #01438455

TOP RANKED REAL ESTATE TEAM

The Sunshine Boys FOR THREE SOUTH BAY TEENS, OPPORTUNITY IS RIPE FOR THE PICKING. Written by Darren Elms

With schools virtual and summer opportunities limited, many

certifications and licenses were in place. “We were fortunate

local teens struggle to make their days worthwhile. When Jack

that the owners of GROW were supportive of our efforts and

Crawford, Jonathan Graves and Adam Goldstein observed un-

agreed to carry our grapefruit,” shares Adam of the small

picked fruit piling up on the Graves’ family ranch, the trio got

Manhattan Beach grocery store.

an enterprising idea. Rather than throw the produce away, they could put it to good use and pay it forward.

The concept of South Bay Citrus originally started as a way to sell unpicked fruit but quickly evolved to raising awareness of food insecurity as access to food became more complicated with the coronavirus shutdown. As such, the business partners

The young entrepreneurs are also getting a crash course in running a proper business, flexing their creative skills in marketing and design as well as collaborations with local chefs like Pamela Salzman on her popular grapefruit recipes.

All three will be starting their senior year at Mira Costa High School in the fall but plan to continue selling grapefruit, lemons

decided to donate 25% of their profit to the Los Angeles

and limes as growing season approaches … or as long as they

Regional Food Bank to help those in need. “We wanted to

can manage. They’re also expanding in the avocado market. In

find a productive and meaningful way to spend our time,”

addition to purchasing their product at GROW, the team will

says Jonathan.

make free local deliveries.

To get the business going, Jack, Jonathan and Adam worked with various ranch owners to get approval for their business plan and make sure all the appropriate

Want to get in on the action? Follow them on Instagram: @southbaycitrus.com. ■

TORRANCE MEMORIAL RANKED FIRST AMONG SOUTH BAY HOSPITALS BY NEWSWEEK AND U.S. NEWS & WORLD REPORT. When it comes to local expert care, it is important to know the facts. Torrance Memorial is leading the way in the South Bay for expert care, ranking among the best hospitals in California and the nation. TMGetTheFacts.org

#1 Ranked Hospital in the South Bay

Trust Your Health to World-Class Results -

Top 1% Hospital in the Nation - Newsweek

Ranked #10 in California - Newsweek

Ranked #6 in L.A. Region - U.S. News & World Report