Southbay Magazine - Summer 2015

Summer 2015

Perfect Plates: Delicious Local Dishes That Deserve a Close-Up

WHERE WE LIVE

OURSOU T HBAY.CO M

Moon Tide Media

SIX DOLLARS

SUMMER 2015

p. 90

W I T H I N LO S A N G E L E S , T H E R E E X I S T S A L A N D W H E R E E V E RY DAY I S A R E A S O N TO C E L E B R AT E .

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2015 Charity Auction of Fine Art and Photography Presented by The LA25. Proceeds Fund a Music Appreciation Program for South Bay Students Curated by USC Thorton School of Music Professor and Grammy Committee Member, Dr. Ron McCurdy. ART310.ORG

SAVE THE DATE

SEPT. 25th @ THE POINT

Artists above: Tricia Strickfaden, Bo Bridges, Al Satterwhite. Lauren Fricke & Brian Kingston

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THE WORLD IS HERE— FOR A FEW MORE DAYS! THE WORLD GAMES END ON AUGUST 2!

LA2015.org

REACH UP SOUTH BAY! The Special Olympics Word Games are here until next Saturday, August 2–don’t miss your chance to experience the games for yourself. Competitions in 25 sports are FREE at venues throughout Los Angeles—find out more at LA2015.org The South Bay Beach Cities Host Towns—El Segundo, Hermosa, Manhattan and Redondo, were proud to welcome delegations from Barbados, Belgium, Belize, Benin, Haiti, Hungary, FYR Macedonia, Nepal and Suriname before the games, and everyone who participated in any way, large or small, was enriched by this remarkable event.

Thank you to the many supporters, sponsors and volunteers who have helped to make this incredible event an extraordinary chance for every athlete, and each of us, to reach up.

While the games will soon end, the opportunity and the need to support the Special Olympics does not. To contribute to the Host Towns, World Games or Special Olympics Southern California, please visit the links below.

LA2015.org

South Bay Host Towns: LA2015.org/Host-Town/South-Bay-Host-Towns Special Olympics Southern California: SOSC.org

WE CAN HELP. The Torrance Memorial Hunt Cancer Institute is a leader in cancer care for Southern California. Our compassionate and comprehensive approach gives our patients and their loved ones the confidence of leading-edge diagnostics, advanced treatments, rehabilitation services and support. TMCancerCare.com CUSTOMIZED PATIENT CARE • ADVANCED TREATMENTS • CARE NAVIGATORS

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NS O I T C U NSTR O C – SALE N O I T RUC T S N O –C E L A S TION C U R T ONS C – E L N SA O I T C U STR

Exciting Changes for our store.

Sensational Savings for your home.

DESIGNERS: INQUIRE ABOUT OUR “TO-THE-TRADE” PROGRAM.

We’re Remodeling our South Bay store and making it as beautiful outside as it is inside.

We’ve had a massive interior makeover to make it easier and more pleasurable for you to shop—and while we’re beautifying our exterior, we’re bringing you huge savings for your own exciting home enhancements. The South Bay finally will have the beautiful fine furniture store it deserves.

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LET’S WALK FOR FRIENDSHIP. LET’S WALK FOR EDUCATION. LET’S WALK TO MAKE A DIFFERENCE.

After the Walk, stay for the Manhattan Beach Pumpkin Races!

SUNDAY, OCTOBER 25, 2015 Manhattan Beach Pier

Register Online $25 Register On-Site $30

8am Check-in 9am Walk

Donate or Register at SkechersFriendshipWalk.com For more information: Ally Barron 310.318.3100 x1142 allyb@skechers.com Benefiting

SKECHERS Pier to Pier Friendship Walk is a non-profit 501 (c) 3 charitable event.

Trump National Golf Club LOS

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The Most Spectacular Golf Course In the United States

W I T H 1 8 H O L E S O N T H E PA C I F I C O C E A N “The best golf course in California” “Finest dining in Los Angeles”

“Trump National, Los Angeles is the stretch limo of golf courses”

- The American Academy of Hospitality Sciences

- Ron Whitten, Golf Digest

“Best of Weddings”

“The best course in the entire state of California”

- The Knot Magazine

- Southland Golf

“Top 100 Golf Course” - Golf Magazine

HOME OF THE 2015 PGA GRAND SLAM OF GOLF OCT. 19TH - 21ST www.pga.com/grandslam

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2015 Rates* - Daily $280, Mid-Morning rate: $250 Midday $215, Af ternoon $160, Sunset $80

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*Rates are subject to change, all rates subject to 7.5% city tax

From Our Important Diamond Collection

Experience the Difference

Shown by Appointment only Southbay’s Largest Selection of Fine Designer Jewelry and Swiss Timepieces since 1946 22200 Hawthorne Blvd., Torrance, CA 90505

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Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort and Whole Foods present

A Garden-to-Table Dining Experience on the Peninsula Imagine an autumn moon melding with the colors of the sunset as it illuminates sparkling glasses of wine and exceptional food.

The breathtaking coastline at Terranea Resort is the backdrop to this extraordinary encore event to benefit the preservation of our natural landscape.

Only two hundred lucky guests will have the opportunity to experience this exclusive event.

Major Partners

Sunday, October 18, 2015 Terranea Resort

Reception 5 pm • Dinner 6 pm

Rancho Palos Verdes, California

Featuring An exclusive menu created by acclaimed Chef Bernard Ibarra at Terranea showcasing the best of California-grown food and wine.

Tickets $250 per person • Limited to 200 guests Be part of a unique evening where a special group of supporters gather to raise funds for the Conservancy’s conservation and management of 1,600 acres of permanently protected rare coastal habitat.

Contact Media Sponsor

Jill Wittman • jwittman@pvplc.org • 310. 541.7613 • WWW.PVPLC.ORG Number of tickets _____ at $250 per person

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I am unable to attend but would like to donate

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Sponsors will be listed in future ads.

All sponsors are entered for a spectacular door prize.

Name on Card________________________________________________________

For sponsorship opportunities contact:

City, State, Zip_________________________________________________________

Palos Verdes Peninsula Land Conservancy 310. 541.7613 x210 or email: info@pvplc.org W W W. P V P LC . O R G

My check is enclosed -or-

Please charge my card. Type: __________

Address_______________________________________________________________ Phone____________________ Email_______________________________________ The Palos Verdes Peninsula Land Conservancy is a non-profit organization dedicated to the preservation of land and restoration of habitat for the education and enjoyment of all. Federal Tax ID#33-0309722

Divorce. It means a whole new future for you.

A divorce can change your whole world, including your financial picture. That’s why it’s important to take a fresh look at where you are, and then adjust your plans accordingly.

As a Morgan Stanley Financial Advisor, I’ll work with you and your trusted advisors to help you create or overhaul your financial strategy and manage your wealth, while helping you manage risk. Call today to Lisa Garey Portfolio Manager Senior Vice President Financial Advisor

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© 2015 Morgan Stanley Smith Barney LLC. Member SIPC.

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$49 Dinner for Two includes an organic salad and entreé for each guest, plus one bottle of wine to share* * Entreés and wine are to be selected from our Monday Dinner menu.

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Visit fmb.com to see all of our 24 offices throughout Los Angeles and orange Counties.

1. Farmers & Merchants Bank annual percentage yield (APY) is accurate as of 06/29/2015. Terms and the APY may change at any time without prior notice. Fees could reduce earnings on the account.

The APY assumes that interest remains on deposit until maturity. A withdrawal of interest will reduce earnings. An Early Withdrawal Penalty will be imposed for withdrawals before maturity. Please contact your local F&M office for more details and review your Truth-in-Savings disclosure for additional terms and conditions that may apply.

2. Annual Percentage Yield (APY) for each institution is provided by Informa Research Services, Inc., Calabasas, CA, www.informars.com. Although the information has been obtained from the various institutions themselves, the accuracy cannot be guaranteed by Informa Research Services or Farmers & Merchants Bank. Data provided as of 06/29/2015 and may change at any time. All APYs in the comparison table are applicable for a certificate of deposit with a term equal to 60 months and based on a balance of $2,500.

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Creative. Flavorful. Festive. Satisfying.

Catering the way it should be.

Executive Chef-Tammy Lipps 312 Rosecrans Avenue Manhattan Beach, CA 90266

catering: (310) 962-4597 to go orders: (310) 546-4800

TheRipeChoice.net

SEPTEMBER 25–27, 2015 | AT THE SEASIDE LAGOON

Party Your Tail Off

Good Food, Good Drinks, Good Times!

Highlights BOW WOW WOW

THE UNTOUCHABLES

•

Craft beer tent with eight choices from national and local breweries.

•

Lobster Bistro inspired by Chef Jessica Jordan of FISHBAR Manhattan Beach

•

Friday night kicks off with Doors guitarist Robby Krieger plus special guests.

•

Saturday lineup includes Bow Wow Wow, The Untouchables, Flashback Heart Attack and more

•

With Saint Rocke, the South Bay’s most popular music venue curating the lineup, it spells a weekend of festive lobster dining, beverages and a rocking great time for all.

Free Bike Parking Sponsored by Beach Cities Cycling Club and Hermosa Cyclery Military Members | Free Admission with I.D.

Lobsterfestival.com Seaside Lagoon 200 Portofino Way | Redondo Beach, CA

SUMMER 2015

Where We Live 38 Q&A

52 Bar Cart

Mario del Pero of Mendocino Farms

40 Style File

Black & gold kitchen

42 Local Talent

Marcio Donaldson

44 Break It Down

Tea time

Cocktail mixers

55 Media

Food for thought

56 Arts

Ron Arias ceramics

58 Weekender

Sonoma in six

60 Entrepreneurs

McColgan brothers

46 Just Desserts

62 Datebook

Kara’s peach tart

Events calender

48 Palate

64 Seen

We got the beef

Who’s who around town

“Just from singing ‘Happy Birthday’ songs to some of my tables, I’ve gained so many fans and followers.”

MARCIO DONALDSON, “SING FOR YOUR SUPPER” PAGE 42

Features 78

Edible Tradition

Exploring (and sampling) the Asian bakeries of Torrance.

84

The Food Chain

90

Perfect Plates

102

First Crush

The new generation in the esteemed Giuliano family brings a South Bay dining legacy into the modern age.

Our hungry panel selects seven dishes that look marvelous and taste even better.

King’s announcer and former player Jim Fox, his wife, Susie, and business partner, Dean Nucich, uncork a shared passion for winemaking.

108

116

Dry Matter

What are you doing to save water during the biggest drought in years? We explore the options.

Dreaming in Spanish

A couple levels a home in the Hollywood Riviera to make room for an entertaining family haven.

And Then Some 120 Profiles PHOTOGRAPHED BY MICHAEL NEVEUX

Top Dentists 137

Real Estate

On the Cover:

Manhattan House’s seafood bourride photographed by Alan De Herrera with Kara Mickelson

oursouthbay.com

SUMMER 2015, SOUTHBAY

29

TEENS CONNECT

CANCER SUPPORT COMMUNITY REDONDO BEACH

Thank you!

19th Annual Food & Wine Tasting Event in the Garden

from Cancer Support Community - Redondo Beach to all our Sponsors, Restaurants, Wineries, Breweries, Volunteers and Supporters for making Celebrate Wellness a huge success!

PARTICIPATING RESTAURANTS

Bettolino Kitchen • Bottle Inn Restaurant • Chocolate Fountain Pros • Cozymel’s • Critics Choice Catering

Entertaining Friends Catering • Establishment • Fresh Brothers • Gaetano’s • Hey 19 • Hostaria Piave • HT Grill Isabella’s Cookie Company • Jus’ Poke • Lisa’s Bon Appetit • Marsatta Fancy Chocolates • Nothing Bundt Cakes Ortega 120 • P.V. Grill • Paul Martin’s American Grill • Red Car Brewery & Restaurant • Whole Foods

PARTICIPATING WINERIES, BREWERIES, & BEVERAGES

Ballast Point Brewing & Spirits • Barsha Wines & Spirits • Castle Rock Winery • Cuatro Dias Winery Estrella Creek Wines • Lattes on Location • Liquid IV • PRP Wine International • Quady Winery • Qure Water Real Soda in Real Bottles, Ltd. • Roland’s Wines • Sierra Nevada • Wine Shoppe

sponsors: THE

HUNTER FAMILY Beach Front Property Management, Inc.

McDowell, Dillon and Hunter

Accountancy Corporation • Certified Public Accountants

media sponsors: Keep in Touch and Share Your #celebratewellness Moments:

www.CancerSupportRedondoBeach.org

cscrb

cancersupportRB

Cancer Support Community Redondo Beach is a 501 (c)(3) non profit, Tax ID # 95-4076131, dedicated to providing free programs of support, education and hope to adults & children impacted by cancer.

PUBLISHER

EDITORIAL DIRECTOR

CREATIVE DIRECTOR

Jared Sayers

Darren Elms

Ajay Peckham

EDITORIAL

Copy Editor | Laura Watts Food & Wine Editor | Bonnie Graves Graphic Designers | Christine Georgiades, Elena Lacey, Michelle Villas CONTRIBUTORS Diane E. Barber, Caitlin David, Kelly Dawson, Amber Klinck, Kara Mickelson, Steven Nereo, Jennie Nunn CONTRIBUTING PHOTOGRAPHERS Jeff Berting, Siri Berting, Kremer Johnson, Debbie & Ted Mahdessian, Nicole Leone, Kara Mickelson, Michael Neveux, Shane O’Donnell, Monica Orozco, Lauren Pressey ADVERTISING Jared Sayers |

310-502-8262 | jared@moontidemedia.com

SOUTHBAY ACCOUNT EXECUTIVES Erika Carrion | 310-897-2424 | erika@moontidemedia.com Derek Poole | 310-266-3846 | derek@moontidemedia.com Susan Steel | 310-367-4870 | susan@moontidemedia.com Victoria Vande Vegte | 760-705-7250 | victoria@moontidemedia.com MOON TIDE MEDIA ACCOUNT EXECUTIVES

Senior Account Executive | Dale Tiffany | 310-663-4609 | dt@moontidemedia.com Senior Account Executive | Robin Sanders | 818-427-2050 | robin@moontidemedia.com Senior Account Executive | Tom Brazil | 805-538-9986 | tom@moontidemedia.com Account Executive | Candice Stockstell | 312-972-4235 | candice@moontidemedia.com MARKETING & OPERATIONS Partner & Brand Publisher | Emily Stewart Brand Publisher | Hannah Lee Director of Marketing | Cherice Tatum Marketing Manager | Savannah Johnson Operations Manager | Allison Jeackjuntra Business & Financial Consultant | Karina Aguiar

Financing businesses and investors.

Helping our clients achieve financial success. That’s what makes us different.

• Loan decisions made locally • Easy access to decision makers • Flexible and open-minded • Innovative ideas and solutions • Loans up to $10 million We specialize in small business and investor loans.

Call us today to get started!

MANAGING PARTNERS

Charles C. Koones

Todd Klawin

SBA

Preferred Lender

No part of this periodical may be reproduced in any form or by any means without prior written consent from Moon Tide Media, LLC. Any and all submissions to this or any Moon Tide Media, LLC publication become the property of Moon Tide Media, LLC and may be used in any media. We reserve the right to edit.

TO OUR READERS Southbay magazine welcomes your feedback to our magazine and stories. Please send your letters to: Reader Response Department, Southbay Magazine, PO Box 3760, Manhattan Beach, CA 90266. Please include your name and address and email address. Letters may be published. We reserve the right to edit.

SUBSCRIPTIONS Subscribe by email: info@moontidemedia.com or phone: 310-376-7800.

Subscriptions are $29 per year.

58 11th Street Hermosa Beach, CA 90254 Tel 310-376-7800 • Fax 310-376-0200 MoonTideMedia.com OurSouthBay.com oursouthbay.com

LA Headquarters and Branch 213-689-4800 Palos Verdes Branch

310-698-8400

South Bay Loan Center

310-540-4250

ibankpremier.com

SUMMER 2015, SOUTHBAY

31

SEIA_Dileva_sbMag_fnl_hires.pdf

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1:56 PM

Advertiser Index Adia, LLC.........................................................................................................41 Admiral Risty................................................................................................ 113 Art310................................................................................................................6 Avison Young................................................................................................73 Beach Cities Ortho & Sports..................................................................21 Bita Davoodian..........................................................................................129 Bluewater Grill...............................................................................................71 Cake Bakeshop...........................................................................................115 Cancer Support Community................................................................ 30 Captain Kidds..............................................................................................72 Catalina Cooking Store............................................................................47 Concours D’Elegance.................................................................................. 8 Del Amo Fashion Center............................................................................ 4 Downtown Manhattan Beach Business & Professional Assoc..36 Dr. Brian Boyd...............................................................................................67 Dr. Kristin Egan.............................................................................................43 Estrella Creek Wines..................................................................................76 Farmers & Merchant Bank......................................................................25 FishBar............................................................................................................83 Floret Cadet.................................................................................................101 Halstrom Academy................................................................................... 113 Harris Financial Advisors, Inc................................................................. 61 Hutchinson Dental................................................................................... 133 James Mellert, DDS..................................................................................130 Joel Gould, Inc............................................................................................. 131 Kincaid’s...................................................................................................... 100 LuAnn Development.................................................................................47 Manhattan Beach Creamery................................................................114 Manhattan Beach Open..........................................................................75 Manhattan Village Shopping Center..................................................27 Marcus Medical Spa..................................................................................33 Marmi............................................................................................................107 Medawar Fine Jewelers..............................................................................9 Michael Fulbright, DDS........................................................................... 124 Michael Z Hopkins, DDS..................................................................121, 122 Miss Bee’s One on One Tutoring........................................................ 100 Morgan Stanley—Lisa Garey...................................................................23 Morgan’s Jewelers...................................................................................7, 19 Moss Adams Wealth Advisors............................................................... 10 Nvision........................................................................................................... 89 Palos Verdes Land Conservancy......................................................... 20 Palos Verdes Plastic Surgery..................................................................63 Paul Martin’s American Grill...................................................................24 Penta Water, LLC.........................................................................................14 Peter S. Borden, MD...................................................................................53 Physicians Choice Home Health Incorporated............................107 Premier Business Bank..............................................................................31 Providence Little Company of Mary..................................................C4 R10 Social House........................................................................................72 Ralphs..............................................................................................................77 Redondo Beach Lobster Festival..........................................................28 Revive Wellness Center........................................................................... 45 Rolling Hills Preparatory School...........................................................115 Salt Creek Grille.......................................................................................... 113 Sammy’s Woodfired Pizza & Grill..........................................................71 SEIA, LLC........................................................................................................32 Silvios Brazillian BBQ.................................................................................114 Simply Tiles Design Center..................................................................... 61 Skechers..........................................................................................................17 Special Olympics World Games—LA2015.........................................12 Steven K. Okamoto, DDS.......................................................................126 Sugarlips Esthetique................................................................................115 Summer Orthodontics...........................................................................134 Teak Warehouse............................................................................................11 Terranea Resort...................................................................................C2, 35 The Aesthetic Center.................................................................................51 The Kitchen Terminal...............................................................................101 The Point........................................................................................... C1 insert The Ripe Choice......................................................................................... 26 Thomasville....................................................................................................15 Torrance Memorial Medical Center......................................................13 Total Smile Care........................................................................................135 Trident General Store...............................................................................115 Trump National Golf Club........................................................................18 Urban Clothes Horse.................................................................................83 Von Hemert Interiors................................................................................ 69 Walk With Sally............................................................................................22 Warren T. Tofukuji, DDS..........................................................................128 Yanase Dental Group.............................................................................. 132 Yoga Loft..................................................................................................... 100 REAL ESTATE Chad Heitzler Fahlbusch—NW Real Estate....................................143 Chris Adlam—Vista Sotheby’s.............................................................136 Coldwell Banker........................................................................................ 140 Edler | DeRenzis Group—Vista Sotheby’s........................................148 Gordon Inman Team—Keller Williams..............................................149 Robin Gray-Hite—HOM Sotheby’s International Realty............144 Courtney Self—Hunter Mason Realty...............................................146 Lauren Forbes—Coldwell Banker.........................................................141 LDD Longpoint Development—Terranea Real Estate.................145 Lily Liang—Strand Hill, Christie’s International RE.......................138 New American Funding..........................................................................142 Rick Bender—Shorewood Realtors.................................................... 147

32

SOUTHBAY, SUMMER 2015

oursouthbay.com

EDITOR’S LETTER

CONTRIBUTORS

Alan De Herrera PHOTOGRAPHER “Perfect Plates”

Alan has been shooting incredible food and drink images for culinary businesses nationwide, including Bush’s Beans, Coca-Cola, King’s Hawaiian Bread, Subway, Jack Daniel’s Meats, Guy Fieri and Certified Angus Beef, in addition to several restaurants in the Los Angeles area.

A

Full House

couple months ago Los Angeles Eater, a wonderful food blog for our fair metro, published its picks for “The 25 Hottest Restaurants in LA Right Now.” With a few local openings generating a buzz, I expected to see one, maybe two South Bay eateries on that list.

Much to my surprise as I scrolled down the page, I discovered not one or two but four South Bay restaurants making the cut. Covering our area for the last decade, I couldn’t be more delighted to see how far we’ve come.

When we first launched the magazine back in 2006, the restaurant scene in the South Bay was proud, if not prolific outside our hood. We’ve always enjoyed wonderful food options, like fresh seafood fare on the Redondo Pier, burgers at The Standing Room and casual family staples like Mama D’s and The Kettle. But unless you were a tourist or the occasional beach visitor, the clientele had always been predictably local. The South Bay just wasn’t known as a dining destination.

But that changed. Enter people like Chef David LeFevre and Chef Tin Vuong, venues like Terranea Resort and The Strand House, food family dynasties like the Simms and Giulianos branching out … and suddenly the South Bay is a full-on contender in the greater LA dining scene. Now it’s not only we, the proud locals, who are enjoying this exciting fare. Foodies and fans who might have only ventured as far as Santa Monica or Venice are now hitting Manhattan, Hermosa, Redondo, PV and more on their epicurean adventures.

Best of all? We refuse to compromise our preference for variety … whether it’s a steak at The Arthur J’s or a burger at Ercole’s. Good is good.

We happily bring back our “Food Issue” for a second consecutive year. Find here some favorite local restaurants and dishes and, most importantly, the people who make the magic behind the scenes. Special thanks to our food and wine editor, Bonnie Graves, food stylist Kara Mickelson, food photographer Alan de Herrera and all the people who made this one delicious issue.

Enjoy,

Darren Elms

34

SOUTHBAY, SUMMER 2015

Bonnie Graves FOOD & WINE EDITOR “We Got the Beef”

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

Steven Nereo WRITER “Dry Matter”

Steven is a writer and photographer based in Los Angeles whose work tends to often revolve around the ocean and water. When not working, he enjoys spending his time traveling around California in a camper van with his girlfriend, Hana, and a dog named Benny.

oursouthbay.com

UPCOMING SUMMER EVENTS

e m m u

S

R AT I CELEB

ONS

BASHI LATE NIGHT HAPPY HOUR Fridays & Saturdays | 9 - 11pm CATALINA KITCHEN WINE TASTING Wednesdays | 5-6pm CATALINA KITCHEN PIZZA MAKING Tuesdays & Sundays | 5-7pm MEN’S LEAGUE PLAY AT THE LINKS August 12 - October 7 Wednesdays | 5-6:30pm MAR'SEL ROSÉ TASTING Sundays in August | 5:30-7:30pm FULL MOON YOGA July 31 & August 29 | 8pm SEASIDE YOGA GATHERING Sunday, September 20 | 4:30pm NELSON’S OKTOBERFEST Saturday, September 26 | 5-9pm CELEBRATION OF FOOD & WINE Saturday, September 26 | 12-8:30pm

Plan your getaway and receive a 4th night free.*

Visit Terranea.com/Celebrate or call 866.802.8000. *Restrictions apply.

2015

r e m m u

S

R AT CELEB

IONS

EXPERIENCE SUMMER CELEBRATIONS AT TERRANEA RESORT! Featuring room, dining, golf, spa, and outdoor adventure specials all summer long.

Shop , Di n . . . & e, P la y, S ta y Make your visit a breeze with expanded Valet Parking in Downtown Manhattan Beach.

Vale t !

Valet!

4 Locations

New Expanded Valet Service Hours Nightly 6pm-11pm Saturday & Sundays Noon-11pm

Fonz’s-1017 Manhattan Ave MB Post-1142 Manhattan Ave The Arthur J-903 Manhattan Ave The Strand House-117 Manhattan Beach Blvd

Find out more at downtownmanhattanbeach.com/mapparking

WHERE WE LIVE Steak Out Popular local chefs David LeFevre and Tin Vuong up the ante with two new South Bay steakhouses.

PHOTOGRAPHED BY

KREMER JOHNSON

oursouthbay.com

SUMMER 2015, SOUTHBAY

37

WHERE WE LIVE | Q&A

Back to His Roots Mario del Pero marks a return to the South Bay with the opening of Mendocino Farms at The Point in El Segundo.

WRITTEN BY

BONNIE GRAVES PHOTOGRAPHED BY

MONICA OROZCO

38

SOUTHBAY, SUMMER 2015

oursouthbay.com

Q&A | WHERE WE LIVE

Mendocino Farms, Los Angeles’ cultish sandwich mecca, inspires the kind of obsessive loyalty that most rising restaurant brands can only envy.

The maestro behind this magic? Mario del Pero, a USC grad and former general manager at Sharkeez in the South Bay. With Mendocino Farms opening in El Segundo, we anticipate the lines stretching down to the Hermosa Pier. We caught up with this homegrown hero on business, brandbuilding and what it really means to eat local.

You’re opening two new locations this summer as part of your impressive expansion history.

There’s also a saying that for every one new opening, at least two restaurants are shuttered. What’s kept you open and thriving?

Mario del Pero: They also say 9 out of 10 restaurants fail—I think both sayings might be accurate. When I was deciding whether to be in the restaurant business in 1993, I noticed while browsing a lot of microfiche articles (for those born after 1985, micro-

oursouthbay.com

fiche was like Google, powered by a hand crank) that most of the great restaurateurs all knew one another, and many had worked for the same greats. These individuals were really students of the business, and if you learned from them, you could become part of the 1 out of 10 that figured out a way to adjust and evolve restaurants so they could succeed.

You have one of the great restaurateurs in the country right here in the South Bay—it’s Tom Simms. He has been an incredible mentor to me.

He and his sons Chris and Mike (with partner Chef David Lefevre) have all been a lighthouse (pun intended) of innovation in this community that was previously underserved.

How do you distinguish yourself from chain restaurants while simultaneously developing a chain of your own?

MDP: There are so many great restaurant concepts out there from which we constantly derive inspiration and excitement, so thank you for putting us in that group. At our base camp, we have written in really

large print in the main conference room: “How do we scale our culture?”

As great brands grow, there is a constant threat of losing quality for the sake of quantity. The three things that seem to lose their luster first are the culture, food, and store design.

We have made enormous investments into the training of our team. We recently brought on the former VP of CPK as our director of training, and he is truly our brand guru.

We just built our own smokehouse to explore the art of smoking meats inhouse. We continue to add young, innovative chefs to our culinary team. And we have used our scale to influence the best farms in California to work with us, so our ingredients keep getting better.

We also continue to challenge old norms with design, planting giant trees inside some restaurants, building kids corners for children to get up and draw on the walls, situating corn hole courts in the middle of our dining rooms, and generally continuing to think of new ways to break old rules. El Segundo will not look like any Mendo that we have ever built, though happily the menu will be the same.

“Eat local” is a big part of your brand. How are you integrating local resources into your menu planning?

MDP: Almost 50% of all of our produce comes directly from a farm and never even goes to a thirdparty produce distributor. Most the time you are getting field greens that were picked the day before in Oxnard, then washed, boxed in a recyclable crate and directly delivered to each of our stores.

This summer we wanted to celebrate the original, heirloom varieties that have the flavor, texture and depth worthy of the center of the plate. So we created a BLT … only we call it the “Heirloom TBL.” We are featuring a number of varieties of organic heirloom tomatoes from Tutti Frutti Farms for this special sandwich.

Sandwiches, sandwiches, sandwiches. Why did you focus your concept on the humble sandwich?

MDP: Almost everyone loves sandwiches, and if you offer gluten-free bread (which we do), then everyone loves sandwiches! Seriously, my business partner Ellen Chen and I decided on sandwiches for a few reasons. We noticed that our friends were starting to care more about the quality of their food and where it came from, and we felt like the Subways and Jersey Mikes of the world were not sourcing the ingredients those people would seek out to buy for themselves at Whole Foods.

Also, we thought the humble sandwich could be done so much more creatively. Why not reinterpret fine dining entrées into sandwich form? Or honor the tradition of the classic sandwiches we all grew up with by giving them a modern update?

The sandwich also has global reach, which gives our culinary team a lot of freedom to innovate a torta one day and a banh mi the next.

Your wife, Ellen, is also your business partner. Any advice you’d offer to couples out there who may be considering a joint business concept?

MDP: Don’t do it! Just

joking. Everyone says, “Don’t be in business with your friends,” but in fact I only want to do business with my friends, and I am lucky to own my business with my best friend. My advice if you are going to be in business with your friends is to make sure that you don’t have the same skill strengths.

Really try to find someone that complements you where you are weak.

Opening in El Segundo must feel like life coming full-circle for you. Tell us a bit about your early years in the South Bay? MDP: You can take the kid out of the South Bay, but not the South Bay out of the kid. I spent most of my 20s in Manhattan and Hermosa Beach. I am so grateful to Ron and Greg Newman for not just teaching me the restaurant business but for showing me the daily investment of love and passion that it takes to be successful at it. Ron and Greg are such students of the business— constantly listening to their guests and investing in their people and restaurants. I owe my career to both of them.

My partner and I founded Mendocino Farms to be a neighborhood gathering place, and the fact that I can come back to the community that I love and provide a place for the people I care about to come together over a good meal is beyond exciting for me! The greatest satisfaction will be to see my peers who were partying and drinking a Shark Attack bucket at Sharkeez 18 years ago now come into Mendo with their kids to grab sandwiches and let them play with the shark toys in the kids corner.

Now that’s full circle! 

SUMMER 2015, SOUTHBAY

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WHERE WE LIVE | STYLE FILE

Black & Gold Our picks for the bold and modern kitchen palette.

EDITED BY DARREN

ELMS

Conversations on Eye of Felipe tile by David Shipley; Classic Tile, Hermosa Beach, classictiledesign.com Bone china charger in black and gold, $80; opendoorshop.com Doma serving set, $128; Anthropologie at Plaza El Segundo, anthropologie.com Black & Gold Grande Truman Bone China Cup & Saucer, $34; B By Brandie, bbybrandie.com Delta Trinsic Single Handle Pull-Down Kitchen Faucet Featuring Touch2O Technology, $432.60; amazon.com La Cornue CornuFe Stove, gloss black with chrome and brass, $8,600; WilliamsSonoma at Promenade on the Peninsula or Manhattan Village, williams-sonoma.com Savoy large polished brass pendant, $432; Lightopia in Manhattan Beach, lightopia.com KitchenAid’s Limited Edition onyx mixer (available this fall); kitchenaid.com

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WHERE WE LIVE | LOCAL TALENT

Sing for Your Supper WRITTEN BY JENNIE

NUNN

PHOTOGRAPHED BY MICHAEL

NEVEUX

Marcio Donaldson is no stranger to adversity. The 25-year-old self-taught singer spent a year living in his car to achieve his dream—and ultimately a day job.

He drove seven hours to San Francisco to audition for American Idol and made it to the second round. “I had to be persistent and go and chance it,” he says.

When Marcio isn’t busy working at The Cheesecake Factory, he’s in the studio working on his new album.

“Music to me has always been constant and consistent within my life. It’s my calling and purpose. How many people can say that?” he says.

Here are Marcio’s picks for local singers looking to get discovered:

The Cheesecake Factory, Redondo Beach

“I’ve been serving there for four years now, and I love it. This type of fast-moving and flexible job is perfect because I can still find time to pursue my music career. Just from singing ‘Happy Birthday’ songs to some of my tables, I’ve gained so many fans and followers. Sometimes I go into work more excited about singing to my tables than receiving tips!” 605 N. Harbor Dr., Redondo Beach, 310-376-0466, cheesecakefactory.com

Pitcher House Upper Deck Sports

“Being that this bar is less than one mile away from work, I end up here with co-workers often. When I go here it’s usually to unwind, and singing is the last thing on my mind.

However, when it’s karaoke night, I somehow always end up on the mic.”

Redondo Shores Shopping Center, 409 N. Pacific Coast Highway, Redondo Beach, 310-374-0001, pitcherhouse.com

The Game Sports Bar

“On those nights when I’m off with the desire to sing and network, I stop by GS. Some of the industry’s biggest names have started here and still visit. You just never know who you’re going to see here. Plus I love performing with a live band. There’s nothing better.” 5630 W. Manchester Avenue, Los Angeles, 310-216-4263, thegamebar.net 

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SOUTHBAY, SUMMER 2015

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WHERE WE LIVE | BREAK IT DOWN

Southern “sweet tea,” though mostly lower in carbohydrates and calories, can have twice the sugar content of a can of Coca-Cola.

In attempts to turn profits during a tea smuggling period, the East India Company began exporting tea to the American colonies. American tea was taxed heavily and contributed to the cause of the Boston Tea Party.

The Lipton Tea Factory in Jebel Ali, Dubai, produces 5 billion tea bags a year.

Tea was first introduced to Portuguese priests and merchants in China during the 16th century. Tea finally arrived in England during the 17th century when King Charles II married a Portuguese princess, Catherine of Braganza.

According to The History Channel, 80% of tea consumed in the U.S. is iced.

Annie’s Tea Time in Rolling Hills offers a variety of teas and tea tools.

The tannic acid in black tea is said to help remove warts.

Yunnan Province in China is said to be home to the world’s oldest cultivated tea tree, some 3,200 years old.

In one day, an experienced tea picker can collect around 70 pounds of tea, enough tea to make 14,000 cups.

No tea growing in California … tea plants need at least 50 inches of rain per year.

BAG Move over coffee.

It’s tea time.

SOUTHBAY, SUMMER 2015

Legend claims that the discovery of tea occurred in 2737 B.C. by the emperor of China.

Before WWII, green tea was the most consumed tea in the U.S. The Ritz Carlton of Hong Kong has the world’s most expensive High Tea meal at a price of $8,888 per couple.

IN THE

44

Turkish black tea is the most popular drink in Turkey, even more popular than Turkish coffee.

All tea comes from one plant, Camellia sinensis.

The style of tea (black, green, white, oolong, etc.) comes from how the plant is wilted and oxidized. 

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WHERE WE LIVE | JUST DESSERTS

Slice of Summer Stylist and chef Kara Mickelson offers her secrets to a seasonal sweet.

WRITTEN AND PHOTOGRAPHED BY

KARA MICKELSON

GRILLED PEACH TART WITH BUTTERMILK CUSTARD Makes one 9-inch filled tart, plus extra mini-tarts

Grilled Peaches

2½ pounds semi-firm peaches Ÿ cup melted butter

Begin by slicing fruit in half with a paring knife. Start at the stem end and continue slicing through to the pit. Keep the blade against the pit and slice to the other side. With a firm grasp of each side, twist in opposite directions until the flesh comes free from the pit. Use a spoon to free the remaining pit from the other half, or carefully dislodge it with the knife. Quarter or leave the fruit in halves. Brush with melted butter and grill on a preheated, oiled grill. Grill until marks are visible on the edges. Rotate and grill the other side. Cool to room temperature. Reserve.

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SOUTHBAY, SUMMER 2015

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JUST DESSERTS | WHERE WE LIVE

Home is where the heart is...

Buttermilk Custard

2½ tablespoons all-purpose or pastry flour 1 cup granulated sugar 1/3 cup buttermilk 3 large eggs ½ cup melted butter, room temperature ¼ teaspoon, kosher salt 1 teaspoon vanilla extract ¼ teaspoon, ground allspice pinch ground cinnamon and nutmeg ¼ cup apricot jam, warmed

Artfully arrange the peaches in a par-cooked tart shell. Mix all ingredients in a large bowl and slowly pour over the fruit. Bake tart at 350º for 35 to 40 minutes. Remove from oven when center is cooked through and firm. Brush jam on slightly warm tart.

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Tart base—Pate Sucree

Makes two 9-inch tart shells 2½ cups unbleached pastry flour 4 tablespoons sugar (granulated or light brown) 8 ounces chilled, diced, unsalted butter (2 sticks) 2 large egg yolks ½ teaspoon of kosher salt ¼ cup ice water ½ teaspoon citrus zest

Place dry ingredients in a food processor and pulse until combined. Add butter and pulse until mixture resembles a course grain. Add water and egg mixture a little at a time and pulse.

When mixture comes together into a ball, remove and place on parchment paper. Smooth and form into a disc. Add more flour if needed to prevent sticking. Begin rolling between two pieces of parchment paper, just enough to flatten the disc to 1-inch thick.

Cover and place in the fridge or freezer for an hour.

Remove dough and let soften till firm yet pliable. Roll into two discs 3 inches wider than the tart pans. Form into tart shell and trim off excess with a paring knife. Prick shell with a fork to allow steam to escape while cooking. Place in freezer or fridge to firm the butter before cooking.

Line tart shells with parchment paper to cover. Fill with pie weights and cook at 375º for 10 minutes. Reduce heat to 350º and continue to cook until dough turns pale in color. Reduce heat to 325º if the edges are cooking too fast. Cover with foil or crust guards and continue cooking until edges turn opaque. Carefully remove pie weights and parchment and continue to cook until the edges are light in color and the center is fully cooked.

Remove and cool completely before filling.

Freeze unused tart shells for up to 1 month. 

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SUMMER 2015, SOUTHBAY

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WHERE WE LIVE | PALATE

We Got the Beef

C

limate impacts cuisine, always, in direct and indirect ways. We hunter-gatherers are hardwired to crave what conveniently grows nearby, despite our modern, on-demand grocery store bounty.

Chowdah just seems to makes sense in New England, as intuitively as fish tacos do down in Baja. And does anybody honestly think omakase in Omaha or

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SOUTHBAY, SUMMER 2015

Anything but rivals, peers and chefs David LeFevre and Tim Vuong open new steakhouses within months of each other. We say the more the merrier.

WRITTEN BY BONNIE

GRAVES JOHNSON

PHOTOGRAPHED BY KREMER

jambalaya in Jersey are real good ideas?

There’s something, then, that feels wonderfully wrong—even a bit naughty—about opening a serious steakhouse on the beach.

Shouldn’t it be in landlocked Vegas or Palm Springs that one springs for that second (or third) martini to wash down the NY strip, the wedge salad with blue cheese and the classic shrimp cocktail, while Rat Pack tunes

waft through the dining room?

It’s curiously cheeky that not one but two of our most innovative South Bay chefs have chosen to take on the venerable steakhouse concept, in close proximity to each other and on the beach.

Chef Tin Vuong’s Steak & Whisky is a post-modern temple of browned beef and brown spirits, whereas Chef David Lefevre’s The Arthur J will unleash your inner Don Draper in short order.

I’ve always been a fan of Chef Vuong’s impresario approach, his remarkable ability to make wellestablished restaurant concepts seem fresh. His gastropub fare at Abigaile, the East-meets-West fusion menu at Little Sister and the modern Mexican at Día de Campo are equally creative. So I was excited to see what this guy and his executive chef, John Shaw of NYC’s Tavern on the Green, might do with a slab of beef.

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PALATE | WHERE WE LIVE

MODERN STEAKHOUSE The sleek, contemporary design of The Arthur J.

The Arthur J 903 Manhattan Avenue Manhattan Beach 310-878-9620 thearthurj.com Steak & Whisky 117 Pier Avenue Hermosa Beach 310-318-5555 steakandwhisky.com

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Chef Lefevre, on the other hand, was schooled at Trotter’s, where he once manned the grill station. Restaurant folks who knew Charlie Trotter can attest that this gig was undoubtedly a trial-by-fire in all senses of the word. One senses that Lefevre is excited to rekindle those embers, despite his more recent immersion in seafood (Water Grill, Fishing with Dynamite).

Lefevre does light it up at The

Arthur J, named for the scion of the Simms restaurant family and a man who actually hung out with the likes of Sinatra and Sammy. The room, designed

by Julie Fisher and Rachel Crowl of trendy firm fcSTUDIO, thankfully divides the dining room from the bar, where a TV unfortunately hangs. (Manhattan Beach is grown-up enough for adults to have cocktails and conversation without ESPN.)

Sleek mid-century design notes create a debonair feel, with playful elements like the collectible Corningware dishes that graced every American table in the ‘60s and ‘70s. And as is increasingly the hallmark of a Simms restaurant, the service could not have been more gracious and genuine at The Arthur J. I passed an hour and a half at the bar while waiting for my husband and was made to feel

SUMMER 2015, SOUTHBAY

49

WHERE WE LIVE | PALATE

like a long-lost friend for whom dinner would be cheerfully delayed. That’s not as easy as it may seem in an industry rife with staffing challenges, and I attribute much of the success of Lefevre’s restaurants to his colleague, Jerry Garbus, who runs the front-of-thehouse operations. Garbus is great.

But on to the beef—the star of this story. Lefevre is cooking on wood, and there’s a steak for every appetite and wallet: USDA prime, certified Angus, bone-in and boneless, dry-aged and wetaged, and the inevitable Wagyu that clocks in at $36 per ounce.

I like that the menu explicitly prints and describes the beef temps available. Nothing is more annoying to chefs than diners who order medium-rare and are shocked, shocked that it’s red in the center … unless of course it’s those diners who insist on beef well-done. (shudder! shudder!)

Throwback touches include steaks done Oscar-style (not the

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SOUTHBAY, SUMMER 2015

gold statue, folks), while more modern saucing includes Vietnamese caramel or foie maple butter. Don’t overlook the menu category cleverly entitled “A Beef with Beef,” where you’ll find Lefevre’s delicious Colorado lamb and a very good snapper roasted whole with charred citrus.

Because I had time to kill at the bar, this wine lover instead opted for the “Drunken Boy Scout” because, well, of course. The wine list, though, is very good, and while spendy, it features some fun, unexpected choices outside of those trophy cabernets.

Over at Steak & Whisky, the ambience is less Mad Men and more intimate. Here you can linger with your lover over 48 ounces of prime Tomahawk ribeye, should you be so inclined, while you sip from your private stash of rare whiskey. (The restaurant offers 10 coveted liquor lockers for your favorite hooch.)

And while the cocktails at The

Arthur J are fun, the whiskey collection that Chef Vuong and partners have assembled is downright encyclopedic. It’s an absolute must for anyone serious about brown spirits, with domestic, Irish, Scottish, Canadian and Japanese products in a well-curated and surprisingly affordable list.

Chefs Shaw and Vuong have designed a steakhouse menu that feels more modern; the mandatory iceberg salad here is instead called the “P.L.A.T.” done with pancetta, fried green tomato and Point Reyes blue. Unsurprisingly, Asian notes turn up at perfect moments—in a curried ketchup, in a shoyu glazed pork, in a torchon with cardamom.

Yes, there’s peppercorn sauce, lobster tail and crab legs, but it’s the unexpected moments in Vuong’s cooking that distinguish him. The Caesar salad has dehydrated olives and shaved artichokes because, well, of course.

The steaks at Steak & Whisky are superb, but one senses that this chef can’t quite limit himself to simple grilling—and we are the luckier for it.

Be sure to chat with the lovely young sommelier who was working the night we dined. As always, the South Bay is refreshingly unpretentious and fun, proof again that you can do serious food and wine without being all that serious about it.

The Arthur J and Steak & Whisky can more than hold their own amidst Los Angeles’ steakhouse legends like Mastro’s, The Palm and Pacific Dining Car. They’re frankly better in some respects, like cheerful service and creative beverage programming.

Both exciting openings remind us why there’s no place quite like home, as the South Bay continues to develop as a culinary destination in its own right. Well done on the beef, chefs, well done. The other kind of “well done.” 

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PHOTOGRAPHED BY LANEWOOD STUDIO

A CUT ABOVE Slicing into one of Steak & Whisky’s tempting dish options

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WHERE WE LIVE | BAR CART

In the

MIX

For a good time, just add booze.

EDITED BY

DARREN ELMS PHOTOGRAPHED BY

MICHAEL NEVEUX

Clockwise from top left: Spiced Demerara Syrup by Cocktail & Sons, $17.25; cocktailandsons. com. Lovage Syrup by P&H Soda Co., $10; pandhsodaco. com. Grapefruit Hibiscus Cocktail Mixer by Morris Kitchen, $15; morriskitchen. com. Pink & Black by Owl’s Brew, $9.99; theowlsbrew. com. Spicy Ginger by Shrub & Co. $21.99; shrubandco. com. Bittermilk No. 4 New Orleans Style Old Fashioned Rouge,$15; shop.bittermilk.com.

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POWERFUL Join us this September for Southbay’s special look at remarkable women making a powerful punch in our community.

From entrepreneurs to CEOs to business owners, we cover the ladies who are paving the aspirational road to business and personal success.

WOMEN IN

BUSINESS

310.376.7800 | oursouthbay@moontidemedia.com oursouthbay.com

Kelly Sutton, Kelly Sutton Design, Inc

MEDIA | WHERE WE LIVE

WOMEN IN

BUSINESS

FOOD

For Thought THE THIRD PLATE: FIELD NOTES ON THE FUTURE OF FOOD

By Dan Barber Paperback (496 pages) Penguin Group USA In his visionary New York Times best-selling book, Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good too. Looking to the detrimental cooking of our past and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect.

oursouthbay.com

Books to stimulate your brain by way of your palate.

EDITED BY DARREN

LOCAL: THE NEW FACE OF FOOD AND FARMING IN AMERICA

By Douglas Gayeton Hardcover (272 pages) HarperCollins Publishers A cofounder of the Lexicon of Sustainability and Project Localize, Gayeton has traveled the country interviewing and photographing farmers, fishermen, dairy producers and educators to better understand American food and farming today.

The stories of their groundbreaking work, along with Gayeton’s stunning collage-like photography, are inspirational in their advocacy for change.

ELMS

THE TASTEMAKERS: WHY WE’RE CRAZY FOR CUPCAKES BUT FED UP WITH FONDUE

By David Sax Hardcover (336 pages) PublicAffairs In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: where they come from, how they grow and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money and activism that helps decide what goes on your plate. 

The finest professionals in theSouth Bay SUMMER 2015, SOUTHBAY

55

WHERE WE LIVE | ARTS

Wheel House Hermosa Beach’s Ron Arias turns to ceramics after a career in storytelling.

WRITTEN BY KELLY

DAWSON BERTING

PHOTOGRAPHED BY JEFF

A

soft melody of classical music is playing when Ron Arias enters his studio, lifting a curtain that divides the workspace from the rest of the dark garage. A single light shines above the small area and casts a warm glow on the claycrusted potter’s wheel, desk and others tools that comprise his sanctuary.

Ron has been making the short walk from the home he shares with his wife, Joan, to this converted studio for years. It’s where he spends afternoons creating ceramics from the tan-colored mica clay he discovered on a trip to New Mexico.

But it’s also a place where he’s learned to recast his detailed journalistic eye for the more relaxed gaze of an artist.

“It uses a different part of my brain,” Ron says.

“I’m not thinking. I’m just doing.”

This calm enclave is in notable contrast to his previous office, where a flak jacket and helmet were stored away so he could leave at a moment’s notice. As a reporter for People magazine, Ron spent two decades traveling from one devastating tragedy to another, seeking out survivors who would articulate how it felt to be in events as graphic as an earthquake, a war or a famine.

But when Ron retired in 2007, he struggled to find something that “grabbed” him after those adventures. On a whim, he signed up for a ceramics class at El Camino College a year later, which led to further studies in painting and drawing. A passion turned into a business, and he’s been selling his work at Curious… in Hermosa Beach for the past five years.

“I just get off on the act itself. Hours can go by. Every now and then, when I get into writing well, hours can also go by. Then I know I’m in that creative zone,” Ron says. “When you’re in it, you’re oblivious to time. You’re just reacting to your senses.”

Ron balances what he calls “non-think” between his cozy garage studio—which has a back office for his morning sessions of writing fiction— and a community workshop in Manhattan Beach.

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SOUTHBAY, SUMMER 2015

At that space he molds brown, porcelain and red clays that are fired in a kiln and then dipped in a kaleidoscope of glazes for a distinctive sheen.

After a second firing he decides whether or not these bowls, mugs, tiles and other items are complete. If he wants, he can adhere a handdrawn decal of a beach scene to please customers.

But he could bring new creations home too, where his pottery blends with decorations purchased throughout the world.

“We have so many bowls, and I would give some away—but Joan has first dibs,” he says.

Ron visits Curious… regularly to take inventory of what he should make next, but he does have one thing for sale that no longer requires the same level of creativity. He published a chapbook earlier this year, My Life as a Pencil, to add behind-thescenes details to his vivid experiences as a writer.

The first story, about the time he had wine with Ernest Hemingway during a teenage hitchhiking trip to Pamplona, Spain, is appropriately available up the street at local wine shop Uncorked.

But those stories, as interesting as they may be, were not what caught Sophia Cesaro’s attention when she went to Curious… to buy a gift and was intrigued by a “blue vessel” that Ron made. After continuing to buy Ron’s goods, employees told her that if she ever wanted to meet him, she could.

When they met, Sophia commissioned an idea that became a platter with an illustrated underwater scene.

“The different shapes and glazes he uses make it look like you’re staring at the ocean floor,” she says.

The platter is currently being shown at Java Man Coffee House in Hermosa Beach as part of an exhibition Sophia helped organize for the nonprofit Oceans Global. The process to complete this piece, like all the other pieces and stories to his name, did take some time, Ron says.

“But I like it,” he says. “I’ll do it if it’s a challenge.”

Discover Oceans Global’s exhibit See the Seas and Ron’s work at Java Man, on display July 16 through August 31. 

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ARTS | WHERE WE LIVE

SEASONS TURN Ron gets his hands dirty in a whole different kind of media.

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SUMMER 2015, SOUTHBAY

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WHERE WE LIVE | WEEKENDER 1

2

4

Sonoma in Six

3

Where we choose to chow down in Wine Country 1. THE FREMONT DINER Locally sourced, seasonal country cooking served at a fun and appropriately quirky roadside diner with plenty of patio seating. 2698 Fremont Drive, Sonoma, thefremontdiner.com 2. THE GIRL & THE FIG Popular spot on the Sonoma town square serving inventive French country fare, fine wines and a lovely patio setting. 110 West Spain Street, Sonoma, thegirlandthefig.com 5

3. NOBLE FOLK ICE CREAM AND PIE BAR Scrumptious fruit and seasonal pies topped with original ice cream flavors Japanese Purple Yam and Corn Flake Crown Maple. Yep, game over. 116 Matheson Street, Healdsburg, thenoblefolk.com 4. THE FIG CAFÉ A neighborhood eatery boasting a strong local following, fantastic brunch and excellent wine list with no corkage fee. 13690 Arnold Drive, Glen Ellen, thefigcafe.com 5. SHED Architecturally appealing outfit that houses everything from a creative farm-to-table café and fermentation bar to fresh produce and deli, to garden and kitchen gift boutique. The stuff of culinary California dreams. 25 North Street, Healdsburg, healdsburgshed.com 6. EL MOLINO CENTRAL Best Mexican classics in the Valley, including tacos, tostadas and various types of delicious tamales. 11 Central Avenue, Sonoma, elmolinocentral.com  WRITTEN BY DARREN

ELMS

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WHERE WE LIVE | ENTREPRENEURS

Family Style Pull up a barstool and meet the McColgan brothers, the team behind some of your favorite South Bay watering holes.

W

hen Scott McColgan and Shane McColgan moved to California from Massachusetts, becoming successful restaurateurs never crossed their minds. They were in their early 20s and landed in the South Bay during the free-spirited ‘80s. Scott had a degree in landscape architecture with golf course experience, and Shane had a business management degree.

SIBLING SYNERGY Shane and Scott catch up over beer at Mickey McColgan’s.

WRITTEN BY

DIANE E. BARBER PHOTOGRAPHED BY

LAUREN PRESSEY

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ENTREPRENEURS | WHERE WE LIVE

“I wanted to leave the weather in New England and go to Florida or California.

Shane told me, ‘If you go to California, I’ll go with you,’” recalls Scott.

As with all McColgan life events, the relocation plans became a family affair. Their Irish father, Mickey (an iron worker by trade), refurbished the interior of an old van they bought for $500, and their Greek mother, Angela, filled a cooler with food before the two brothers headed for the Golden State.

Scott went to work at Los Verdes Golf Course, and Shane had various jobs before his fitness passion led him to open Iron Works (now The Yard) in Hermosa Beach. Prior to the gym doors opening in 1987, Mickey made the first of many drives from the East Coast with his tools in his truck to lend his sons a hand.

Scott, also a boxing enthusiast and trainer, started Boxing Works in Hermosa Beach in 1993, which he managed in tandem with his golf course job. That same year, Shane followed in their grandfather’s and uncles’ footsteps, and the local McColgan restaurant legacy continued.

“I worked part-time at our family’s Greek restaurant, which inspired me. And I played pool for money when I was a kid, so when I opened Sharks Cove in Hermosa I added pool tables in the bar,” says Shane. “After I got a permit for a full kitchen, my mom (who is our biggest food critic) sampled recipes with customers for the menu.”

The McColgans’ zealous entrepreneurial spirits did not stop there. In the mid-‘90s their parents relocated to help them chase bigger dreams.

In 1996 they signed a lease for a restaurant on the corner of Pier Avenue and Hermosa Avenue, Scott quit the golf industry, and the sushi-loving

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brothers recruited some of the best sushi chefs in LA to open Club Sushi (now ROK Sushi).

In 1997 they tackled more uncharted waters and opened Pointe 705 on Pier Avenue— an immense restaurant and jazz club that offered French cuisine. In response to an economic downturn, they wisely transitioned Pointe 705 into what they knew best: sushi and rock music.

As their success peaked, they did not lose sight of the importance of family life (they have eight kids between them) and strategic business timing.

In 2002 they downsized and sold Club Sushi and Pointe 705.

They opened another Sharks Cove in Manhattan Beach the following year and recently closed the original one.

Today the family affair continues with some of their children helping at the newest restaurants, which include The Crest in Torrance, Kings Cove at the Toyota Sports Center in El Segundo (operated by Scott’s wife, Melinda) and Mickey McColgan’s in Hermosa Beach—an Irish gastropub that honors their late father who tirelessly helped build their businesses before he passed away in 2012.

We can choose our friends, but we can’t choose our family, as the old adage goes.

Gratefully I would pick mine 100 times over, including my McColgan in-laws. When my sister, Melinda, married Scott, I held onto my hat for the inevitable ride ahead.

Almost everything that the “don’t mess with us” McColgans do is big, loud and sometimes hovers over reckless abandon. But under their gritty, tough demeanors are kind hearts that are grounded in family loyalty, passion and a love of our South Bay that they proudly call home.

Godspeed, Mickey. You are missed. 

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WHERE WE LIVE | DATEBOOK

BOTTLES, BEER & BLUEGRASS August 1

“Honda’s Evening Under the Stars” 29th annual Gourmet Food & Wine Festival

Benefiting Torrance Memorial Medical Center, this annual event features musical entertainment, samplings of the best in South Bay cuisine and more than 80 varietals of wine.

6 to 9:30 p.m., America Honda Motors. torrancememorial.com August 17-18

Mumford & Sons

English folk rock band Mumford & Sons brings their captivating mix of bluegrass, country and rock to the Forum for a two-night session of soaring harmonies and catchy pop melodies.

8 p.m., LA Forum, ticketmaster.com

July 27 2nd annual Euro Bierfest Noon to 4 p.m., Alpine Village in Torrance, alpinevillagecenter.com

28 Celebrate Wellness

3 to 7 p.m., South Coast Botanic Garden, cancersupportredondobeach.org

August 1 Picnic, Popcorn & a Movie, Benefitting Sandpipers

8 p.m., Norris Center for the Performing Arts, norriscenter.com

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ROCK LOBSTER Above: Redondo Beach Lobster Festival. Right: Mumford & Sons

15–16 PV Art Center Lawn Show 9 a.m. to 5 p.m., Malaga Cove, pvartcenter.org

19 Kelly Clarkson

7 p.m., staplescenter.com, axs.com

29 Richstone Family Center’s 2nd annual Endless Summer Beach Party 5:30 to 9 p.m., Beach at King Harbor, richstonefamily.org

September 12 13th annual Back to School Chalk Art Festival Noon to 4 p.m., Redondo Beach Pier, redondopier.com

20 Palos Verdes Concours d’Elegance

10 a.m. to 4 p.m., Los Verdes Golf Course, pvconcours.com

25–27 18th annual Redondo Beach Lobster Festival

Redondo Beach Pier, lobsterfestival.com

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Southbay HEALTH Issue Release Party

Delicious bites by Greenbelt

Barbarino Surgical Arts and Beverly Hills Breast Institute hosted an evening in celebration of the newest issue of Southbay HEALTH at their Hermosa Beach office.

The evening was complete with delicious bites by Greenbelt, wine by Estrella Creek, music by VOXDJs and great company. A special thank-you to our partners Penta Water and Floret Cadet.

Sanja Simidzija and Jean Evans

Dr. Jaime Schwartz and Dr. Sheila Barbarino

Elena Lacey and Danielle Price

Kymberly King and Amber Colon

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PHOTOGRAPHED BY TRACY BRESHEARS

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WHERE WE LIVE | SEEN

White Light White Night Kickoff

Walk With Sally kicked off ticket sales for their ninth annual White Light White Night fundraiser with a big bash at The Point. Attendees were treated to a sneak peek of the South Bay’s newest shopping and lifestyle center. This mini-White Light included a performance from Aragorn & Olivia, tastings from Mendocino Farms, Salt Creek Grille, The Counter, ShopHouse and Sammy’s Woodfired Pizza along with beverages from Deep Eddy vodka, Manhattan Margarita and Stella Artois.

Kristen Furbacher, Nick Arquette, Will Silva, Kendra Millard

Steven Brown and his wife

Collette Navarette, Jackie Balestra, Kelley Weaver, Kyrstin Riley

Michael Wilhite, Chad Wilhite, Sara Mijares, Rashida Robinson, Jon Wilhite

Sharon Strauss, Scott Sutherland, Grace Leung, Troy Broyles

Connect Manhattan Beach

Moss Adams Wealth Advisors hosted a benefit supporting the Manhattan Beach Education Foundation and the P.S. I Love You Foundation. It was a festive event with live music, a blind wine tasting and wonderful company, with proceeds supporting these two organizations that help our community thrive every day.

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PHOTOGRAPHED BY TRACY BRESHEARS

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WHERE WE LIVE | SEEN

HomeiraStyle Launch This creative reception celebrated the launch of HomeiraStyle.com on food, form, fashion, fun and contemporary art. Guests pampered their palate with food prepared with HomeiraStyle Savory Rubs & Blends. They also feasted their eyes on Tablescapes created by Homeira Style Artsy Designs.

Homeira Goldstein, Tony D’Errico, Kris D’Errico

Artist Tim Tompkins in front of his work

Johsua Goldstein, Homeira Goldstein, Gil Garcetti

Homeira Goldstein and Jordane Andrieu

Natalie Arnoldi, Katie Arnoldi, Lind Dondero, Joshua Goldstein

19th Annual Celebrate Wellness

Celebrating 28 years, Cancer Support Community-Redondo Beach’s Celebrate Wellness raised more than $125,000 in net income to benefit free support group programs for cancer patients and their families. 600 guests sampled fare from 35 of the finest restaurants, wineries and breweries as they strolled through the late afternoon garden party.

Paula Moore, Wade Nishimotom, MD, Scott Donnelly, Judith Opdahl

Mike Fiore and Eileen Fiore

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Kyle Kazan, Judith Opdahl, Theresa Plakos, Steve Napolitano

Laura Sikora, Sara Krish, Justin Safier

Richard Bruno, Dan Hovenstine, MD, Jean McMillan, Portia Cohen, Andy Cohen

Tom Simko, MD, and Jean McMillan

Ryan Choura and Audrey Choura

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Gerry Van Nortwick, Lisa Van Nortwick, Lori Beck, Angela Conterno, Jim Beck, Frank Conterno

Bruce Steckel, Margarita Lande, Chuck Lande

Rolling Hills Country Club Renovation Celebration

Kurt Gunderlock and John Odom

Paul Giuliano, Noel Giuliano, Jennifer Kirk, Bill Kirk

Yoonee Rhee, Myron Goldstein, Susan Goldstein

PHOTOGRAPHED BY HELEN WELSH

More than 400 RHCC members said goodbye to their 98-acre golf course and hello to a new 160-acre facility opening in spring 2017. The $60 million project includes a swimming pool, a 60,000-square-foot clubhouse with fitness/ wellness center and a golf course designed by celebrated architect David McLay Kidd of Bandon Dunes fame.

John Robertson and Greg Sullivan

Christie’s Seminar in Hong Kong

Palos Verdes’ Lily Liang was a featured panelist with seven others representing various global markets during a seminar for Christie’s Spring Auction clients in Hong Kong, discussing “The Most Prosperous Luxury Real Estate Markets for Asian Buyers in 2015.”

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SEEN | WHERE WE LIVE

A Night at Studio 54

Along with an incredible army of parents and sponsors of the school, Edler|DeRenzis, Lalicious, Elan Construction, Seibo and Project Worldwide helped make the Lunada Bay Elementary School event a huge success, raising more than $75,000 to fund necessities and enrichment programs at the school.

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SEEN | WHERE WE LIVE

Top Dog Show

The 11th annual Top Dogs Show presented

by Subaru Pacific kicked off the 2015 Palos Verdes Street Fair. South Bay dog lovers enjoyed the Wild West-themed, fun-filled competitions and a Los Angeles County Fire Department canine searchand-rescue demonstration.

Sea air can do wonders for a company’s creative juices.

Jeanna Matsusaka, Max, Janelle Graves

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Susan Antonius, Jackie Barber, Diane Barber, Bruce Barber, James Symington, Angeline Symington Best in Show competition

Introducing Topaz on the San Pedro waterfront. Distinctively cool, on so many levels. Amazing water views from every floor. Plenty of places nearby to eat, meet and greet. Decked out. Teched up.

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www.topazsanpedro.com 222 West Sixth Street, San Pedro, CA 90731

NEW SAN PEDRO LOCATION Cowgirl costume competitor oursouthbay.com

SUMMER 2015, SOUTHBAY

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WHERE WE LIVE | SEEN

Champions for Children South Bay Children’s Health Center’s second annual “Champions for Children 5K Run/Walk” held on May 30 was a highenergy fundraising event supporting SBCHC’s mental and oral health programs for underserved South Bay families.

Lynn Lavezzari, Hilda Amaya, Tina Harris Cameron Coleman

Conner O’Donnell and Jadin O’Donnell

PHOTOGRAPHED BY MARJORIE CORTEZ

Katherine Mack Orlin and Courtney Fuller

Ivy Smith and Javier Castillo

Ros Stecker and Dr. John Stecker

YYPA 2nd Annual Beer Tasting

PHOTOGRAPHED BY DEIDRE DAVIDSON

Torrance Memorial Medical Center’s Young Physicians and Professionals Alliance (YPPA) gathered for its second annual Beer Tasting event at South Bay craft beer maker King Harbor Brewing Company in Redondo Beach.

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SEEN | WHERE WE LIVE

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Equestrian Fashion Show

The Palos Verdes Chapter of the California Dressage Society presented an equestrian fashion show and fundraiser at Carole Hoffman’s dressage barn in Rolling Hills. Gee Gee Equine in Torrance outfitted models in the latest equestrian apparel from the U.S. and Europe.

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CELESTIAL BLENDS STARGAZER MOONDANCER ECLIPSE

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WE MAKE IT EASY FOR YOU TO ENJOY LIFE IN CALIFORNIA. YOUR PERFECT PICNIC WILL INCLUDE DISPOSABLE PLATES, NAPKINS AND CUTLERY ALL IN A BEACH-READY REUSABLE TOTE BAG.

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TRADITION Exploring (and sampling) the Asian bakeries of Torrance WRITTEN BY CAITLIN

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DAVID

PHOTOGRAPHED BY SIRI

BERTING

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at 85°C Bakery Café in Torrance, you can surely expect that familiar whiff of delicious, fresh treats … but dance music? “Many Western bakeries are quiet … reserved … peaceful,” says Raul Garcia, LA district manager for the bakery. “Ours is more like a party with sweets.”

The energy level at this popular business is quite palpable. Cheerful employees in white shirts and black aprons slide full trays of bread into self-serve casings with ease. Behind the counter, workers busily bag treats, box cakes and whip up a variety of tea and coffee drinks.

If you peer through the back window, you can often see the bakers at work—icing cakes, rolling dough and readying trays of fresh, hot bread for the day.

Independent shops like JJ Bakery and Tous Les Jours along with Mitsuwa’s bakeries Mikawaya and J.sweets have long supplied Torrance and neighboring South Bay communities with Taiwanese, Chinese, Japanese and Korean-style breads. In the last three years, new venues like Lee’s Sandwiches and 85°C Bakery Café continue to expand the Asian bakery scene.

Asian bakeries differ from Western bakeries—not only in the products served but also the languages spoken and the unique atmosphere created for customers. Often fusing Western and Eastern cuisines, they combine European pastry techniques with Asian ingredients, creating products that look familiar but taste different from what you’d find in a Western bakery. For example, red bean paste, which one might assume is a savory side dish like many Western bean-based foods, is commonly

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used as a sweet filling for many desserts and pastries.

Each time workers bring out new treats at 85°C Bakery Café, the call of “Fresh bread!” echoes throughout the store. As Raul explains, “The words create excitement about having a hot product go straight out of the oven into the casing.”

Not every bakery bakes throughout the day, but no matter the time you go to 85°C, it’s always cooking. They make everything in small batches to ensure fresh products for each customer. For popular items, like their best-selling brioche bread—soft, fluffy and sweet with a light, crispy crust—that freshness really counts. While he always considers the bread delicious, Raul hints the quality of the products—tasting them hot from the oven—can also be transformative.

As for many customers in the area, 85°C Bakery Café was a completely new experience for Raul. In the Latino community, he grew up visiting panaderías—traditional, Mexican-style bakeries. Some of the 85°C breads, particularly those with powdered sugar, bring back fond memories. But most of the Taiwanese culture and flavor profile were completely new to him.

85°C Bakery Café started in Taiwan in 2004 when Mr. Wu ChengHsueh—an expert in the hotel industry—decided to create affordable fine pastries. He put together a group of chefs specializing in breads, pastries, cakes and drinks, who then created a menu for what later became 85°C Bakery Café. The name, 85°C, derived from a discovery that coffee’s flavor holds best at 85°C, or 185°F.

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Edible Tradition

While they later realized they couldn’t serve it to customers at that temperature (for comparison, five-second contact with 140°F water causes third-degree burns), the catchy name and delicious treats stuck.

By the time Raul interviewed for the job, 85°C operated more than 324 stores across Taiwan, China, Australia and the United States. They outsold Starbucks in Taiwan, and their popularity grew in huge leaps and bounds. Today they own more than 800 stores across the globe.

When the 85°C recruiter took Raul to visit the Irvine location—85°C Bakery Café’s first U.S. store—he quickly understood its popularity. “The store was completely packed, and everyone was so excited about the bread,” he remembers. “I thought, ‘There’s got to be something to this.’”

They introduced him to the company’s signature item: the Marble Taro bread—a sweet, soft bread with taro filling. Having never encountered taro—a purple, potato-like root common in East Asia—he waited to try it until he could look it up on his phone, back in his car. Now having tried breads with squid ink, mochi, red bean, matcha and other unique ingredients, his palate’s gone pro in the Taiwanese bakery scene.

After that first Irvine trip, Raul decided 85°C was an experience he wanted to be part of. He now oversees the six—soon seven—Southern California locations. He makes sure that recruiting, quality standards, customer service, training and development stay on track at each location. He also works at getting to know each location’s associates and building the stores’ communities, understanding that the energy behind an 85°C Bakery starts at the beginning.

Their grand openings alone are spectacular events. Raul recalls seeing lines of people wrapped around buildings, waiting for more than two hours just to get in the store. “Lots of people learn about us from

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seeing our events on YouTube,” he says, “which builds our clientele.

People want to be part of those experiences.”

Like other nearby Asian bakeries, the flavors of 85°C are subtle, natural and refreshing. According to Raul, many customers don’t like overly sweet, rich or oily foods. “We don’t do fondant. We don’t do buttercream,” he explains, comparing 85°C to Western bakeries. “Instead we do fresh fruit,” seen on their danishes, cakes and puddings.

They also shy away from unnatural colors. Their frosting often matches key cake ingredients—for example, orange for Mango Crème Brûlée, green for Matcha with Red Bean and brown for Triple Chocolate Mousse. Plain white allows others to naturally shine, like the Deluxe Taro Brûlée, Strawberry Cream and Strawberry Tiramisu—an underrated star.

Their savory breads, from the startlingly black Calamari Stick—flavored with garlic, cheese and squid ink—to the salty et subtle Garlic Cheese and Tuna Danish, make great lunches, snacks or even dinner sides. And where Western bakeries might segregate the sweet from the savory, 85°C mixes the two in the style of many Asian cuisines, like the Cheese Dog—an everyday hot dog dressed up in sweet bread, topped with barbeque sauce, mozzarella and cheddar cheese.

Similarly, while most Americans only put salt in their coffee as an April Fool trope, 85°C adds it on purpose and with good reason; their best-selling Sea Salt Coffee—served hot or cold with sea salt whipped cream—became so popular it was featured in Time magazine. Comparable to the taste of a sea salt caramel, the salt draws out the coffee’s natural sweetness.

Other popular drinks include the Lemon C Iced Tea, a crisp citrus tea

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Edible Tradition

with a whole lemon inside the cup, and the classic Milk Tea, a sharp, black tea mixed with sweetened milk. If you prefer, you can add boba (marble-sized, chewy tapioca pearls) or jelly (small coffee, lychee or mango-flavored agar cubes) to complement your drink’s flavor and texture, transforming your afternoon drink into an afternoon snack.

Then there are the famous sweet breads. When 85°C first came to California they served the same breads as Taiwan: traditional ones like the Boroh, with its buttery pineapple-pattern crust, and the Berry Tales, filled with cream cheese and blueberry. As they expanded and talked with customers, however, they developed new and exciting products.

As Raul explains, “Before we never would have done cookies or macarons, which aren’t Taiwanese. But as we add new items, we infuse a Taiwanese spin.” For instance, as an American might enjoy a ham and cheese croissant, 85°C makes ham and cheese bread; the ingredients are similar, but the styles are very different.

The change in bread offerings has grown with the change in 85°C’s customer base. When the Irvine flagship store opened, its clientele was 90% Asian due to its established Taiwanese brand, its location in an Asian shopping center and the benefit of a “word-of-mouth” community. Because 85°C creates special treats for celebrations like Chinese

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New Year and the Moon Festival, it is a welcome space for Asians and Asian-Americans to enjoy their culture.

As 85°C opened in new locations, its customer base grew more and more diverse. Now, particularly in the Torrance location, it’s not unusual to see a wide range of clientele, including Asians, Latinos, African-Americans, Filipinos, Caucasians and other ethnic groups coming to enjoy tasty breads.

That diversity is part of the benefit of starting their U.S. network in California—a rewarding if difficult task. “As I said in a Food Network special some years ago,” Raul says, “If you can make it in America, you can make it anywhere—and if you can make it in California, you can make it in America.”

He adds, “It’s hard for businesses to build in California. We’re constantly seeing companies come up, become a big trend, and then go down. So having that longevity in California makes us feel that we’re in good hands to start taking on other states.”

If that longevity means the South Bay continues to enjoy great breads, spectacular cakes and refreshing summertime drinks, it sounds like Torrance is also in good hands—however sticky, addictive and delicious. 

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the

Food Chain A new generation in the esteemed Giuliano family brings a South Bay dining legacy into the modern age.

FAMILY AFFAIR L to R: Chef Fabio, Sean, Andreanna, Vince and Dori

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WRITTEN BY KELLY oursouthbay.com

DAWSON

PHOTOGRAPHED BY DEBBIE &

TED MAHDESSIAN

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The Food Chain

hen Vince Giuliano thinks back on the childhood memories of his parents’ restaurant, he remembers an incident that involved a server who didn’t clock out during a break. Instead of telling his mother, Vince approached the server about the discrepancy himself.

He was 13 years old at the time.

“He was angry,” Vince recalls. “He said, ‘You don’t have the right—you’re a little kid.’ And I said, ‘No, you don’t have the right. This is my business.’”

Gaetano’s, a traditional Italian eatery in Torrance, opened several months before this confrontation and as the owners’ son, Vince learned to be responsible for a number of tasks. Along with his sister Andreanna Giuliano-Liguore, Vince jokes that he had jobs most kids couldn’t do today. He washed dishes, bussed tables and served meals. That’s why, when the server dismissed him, Vince remained confident.

“We never looked at it like we were the owners’ kids. We looked at it like we were the business owners,” he says.

Andreanna smiles at this story as she tells some of her own. She’s three years younger than Vince and says that the servers were also her babysitters. Earlier than that, she recalls how she played pretend on the register at her great-grandfather’s establishment, Giuliano’s Deli.

The memories these siblings share describe a legacy they’re determined to continue. When Andreanna and Vince opened Bettolino Kitchen in Redondo Beach this past March, they became the third generation in their family to open a South Bay restaurant.

And like their great-grandparents and parents before them, they gained their independence with their loved ones at their sides. “We knew how to run a restaurant, but it was something new to open one,” Andreanna says.

When Giuliano’s Deli began in 1952, the namesake patriarch, Gaetano Giuliano, and his wife, Frances, depended on family to turn the Gardena business into a success. A roster of relatives assisted in operations, and the deli eventually grew into a chain of 13 locations.

Four decades later Vince and Andreanna’s parents, Steve and Dori Giuliano, opened Gaetano’s Deli (later restaurant), and talents were once again tapped from the inside. And when Steve passed away, the clan gathered to ensure that his business would also thrive.

“It was so normal to us, because it’s everything we’ve always known,” Vince says.

Vince credits a support system of relatives and good friends—as well as his mother’s hard work—as the reason behind Gaetano’s flourishing reputation when he and his sister were still children. They spent much of their free time at the restaurant, and they took pride in customers who they began to know as regulars.

Andreanna said she willingly took on more responsibilities, like cleaning tables and serving meals alongside her brother, as she grew up. But these afterschool activities were never meant to be cute, Vince

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notes. They both saw it as work, not play, and their family expected them to contribute.

“It was never, ‘Aw, here, go take this to that table,’” Vince says, using a baby voice. “It wasn’t like that.

It was like, ‘Get that out to number 52! Bring these dishes here! Let’s go!’ It was never for fun. It was serious, and we took it seriously too.”

As they worked, they were also able to observe.

Vince remembers how his father used to say, “Once you cut quality, you might as well close your doors,” and Andreanna mentions how her mother’s biggest concern was customer service. Both laugh when remembering the times when their mom would go to the store to buy ingredients for a customer’s off-menu request, or those other occasions when their grandma would kindly give a meal away on the house.

They learned to have a balance between hospitality and business, intimacy and the big picture. While they matured into adults, Andreanna and Vince dreamed about a place of their own.

“Even though we love Gaetano’s, we still look at it like it’s our parents’ restaurant. We never got to experience the opening of a restaurant from an execution standpoint,” Vince says.

I think we’re very cautious people. We get that from our grandmother,” Vince says. “There’s no way I wanted to start a new business if I felt like Gaetano’s wasn’t able to run itself.”

And to add to her brother’s point, Andreanna mentions that they planned to complement where they grew up and not compete with it. “We wanted to go in a different direction: super modern and Italian. Definitely a different type of atmosphere that you couldn’t get at Gaetano’s,” she says.

But before they could do all of the things they wanted to do as official leaders—like get a bank loan, find a location and hire a chef—they needed a plan. Five years ago, Vince decided to move to Florence, Italy, for six months to attend cooking school.

Although he had some experience working in the kitchen at Gaetano’s, he wanted a formal training in classic Italian cuisine.

While he was away, Andreanna took over the tasks of her big brother, and she and the staff learned how to handle operations without Vince’s oversight. Their joint goal in this process was making sure Gaetano’s was secure when they were ready to leave.

“I think we’re very cautious people. We get that from our grandmother,” Vince says. “There’s no way I wanted to start a new business if I felt like Gaetano’s wasn’t able to run itself.”

On the first day of school in Florence, Vince heard about an accomplished teacher who has a Michelin star. Others had told him that students would be lucky to have such a chef as an instructor, and as it turned

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The Food Chain

LA MIA FAMIGLIA Clockwise from top left: Dori and the kids at Gaetano’s; GreatGrandfather Gaetano in his deli in Wakefield, MA; a young Steve at Giuliano’s; Nana Francis and Nanu Gaetano at the head of the table; Grandma Dotty, the face of Gaetano’s for many years.

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The Food Chain

out Vince became one of the bled to fill in the details. fortunate few.

Uncle Vinny supplied the The chef, Fabio Ugoletti, meats. Cousin Tom became instructed Vince and his the representative for the peers with modesty and pasproduce. Uncle Paul handled sion, and he patiently gave the bread. The extended famthe reasons behind certain ily at Gaetano’s was involved techniques. Vince enjoyed as well, and four employees the way Fabio wasn’t afraid became new staff members at to answer his persistent Bettolino Kitchen. questions. So when he was Custom-made furniture asked to join his teacher at and decorations, including a catering event, Vince took artwork from yet another the opportunity. uncle, completed Andreanna’s “It was three days of us vision for elegantly rustic working in the kitchen,” décor. She says clear job Vince says. “I learned that descriptions and open comhe was a consultant on the munication—not to mention side and traveled all over the occasional “two-second” the world. So I asked him, fight—made this process ‘Hey, would you ever want easier than expected. to come to Gaetano’s and “People always ask me, consult for us?’”

‘How do you work with your Although Fabio said yes brother and your husband?’” then, a year passed before Andreanna says. “I think the two spoke again. Vince because we’ve always done it, inquired a second time, and I don’t know anything differFabio agreed to consult at ent. It’s second nature.”

Gaetano’s the following year.

Now that the restaurant As they resumed workhas opened, blue booths and ing side by side, Vince simple chairs surround darkasked his former teacher wooded tables topped with another question that would delicate herbs. Two community change both of their lives. benches stretch out in front He wanted to know if Fabio of a bar, and a tinted window would be the chef in the to the kitchen opposes a clear restaurant he dreamed of pane to views outside. opening. Although Fabio Couples and groups of was reluctant at first, he and friends eat handmade pasta, People always ask me, ‘How do you his family eventually decided like gnocchi with pancetta to make the move. and white wine, or risotto work with your brother and your husband?’”

The immigration process topped with slivers of Andreanna says. “I think because we’ve took another year, and in roasted duck breast. There’s that time Andreanna and also the choice of capealways done it, I don’t know anything Vince began training the staff sante, otherwise known as different. ” at Gaetano’s to assume their prosciutto-wrapped scallops, roles. The siblings learned and polpette, or hand-rolled that Fabio’s immigration meatballs. application was approved in March 2014, and three months later the Fabio tested these menu items by first naming them “specials” at long-awaited dream was quickly becoming a reality.

Gaetano’s. The cozy setting was approved by friends and family.

Andreanna and Vince had chosen Bettolino Kitchen’s location It’s been an involved process, but so far it seems to be working. with their other business partner and Andreanna’s husband, Sean Vince says that this is because of his close-knit community and the Liguore, and Fabio was in charge of creating a modern Italian menu. family he’s always remembered to foster.

“I tried to make original Italian cuisine using the ingredients we “We like to have a culture at our restaurant that it’s not just ours; have here. I didn’t want to import everything from Italy,” Fabio says. it’s everybody’s,” Vince says. “If the restaurant does well, then we all Once the bigger issues had been resolved, family members assemdo well.” 

It’s second nature.

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PERFECT PLATES EDITED AND STYLED BY KARA PHOTOGRAPHED BY ALAN

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MICKELSON DE HERRERA

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If the South Bay OUR PANEL: is undergoing a JAMIE GWEN TV & radio chef, lifestyle expert & certified sommelier kind of dining “renaissance,” we’re TIMOTHY HOLLINGSWORTH Chef & owner, Otium and Barrel & Ashes happily the first in line BRANDI MILLOY with knife and fork. Many Host & producer of “Eat the Trend” and “Get of our talented chefs the Dish” on POPSUGAR FOOD score big with dishes that NEIL SAAVEDRA Host of KFI-AM 640’s “The Fork Report” not only taste amazing but look pretty handsome too. We BROOKE WILLIAMSON Chef & co-owner, Playa Provisions, put together a top team of food Hudson House, The Tripel and Tripli-Kit experts to suss out a few of the best in edible experiences, from white tablecloth to paper napkin.

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Feature Hed

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DINNER FOR TWO Branzino with black truffle risotto, pioppini mushrooms, crispy baby artichokes and English pea nage CHEF GREG HOZINSKY THE STRAND HOUSE, MANHATTAN BEACH

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Former LA Kings right wing and current game announcer Jim Fox, his wife, Susie, and business partner, Dean Nucich, turn a lifelong passion for wine into a full-blown winemaking business.

WRITTEN BY JENNIE

NUNN JOHNSON

PHOTOGRAPHED BY KREMER

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SOUTH BAY GOTHIC Susie and Jim Fox get rustic.

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First Crush

A

s the backstory goes, one-time Los Angeles Kings hockey player and Fox Sports West/Prime Ticket announcer Jim Fox and his wife, Susie, first started dating in elementary school. “We grew up in a small, little town in Canada called Coniston, and it’s a mining community.

Everybody knew everybody, and I’ve known him, like, all my life,” says Susie of the town about 200 miles north of Toronto with about 2,500 residents.

“She knew quality when she saw it,” jokes Jim. Susie adds, “Supposedly we had a bath together at age 2, but I can’t confirm that as the truth.”

The pair, who have called Redondo Beach home for 30 years, dated on and off in Canada for several years before Jim ultimately left to play hockey in the U.S. as a teenager. “He was one of the tallest guys at 15, so I liked him because he was tall. And then he didn’t grow anymore, but I still liked him,” laughs Susie, who worked as a teacher’s assistant for 10 years in Manhattan Beach. “So he got drafted by the Kings when he was 20, and I was finishing my second year of college. We got married the year after, and here we are 34 years later.”

Jim, a prolific hockey player who spent his first season with the Kings in 1980–1981 and played for them for 10 years, now serves as the team’s announcer—a position he has held since 1991. “I’m not leaving until someone kicks me out,” jokes Jim, who confesses the transition from player to announcer wasn’t exactly easy. “It was five years of torture—learning a new job and being embarrassed at how bad you are. I went from being a professional athlete. I went from the top to the bottom. And I struggled.”

“I used to have a yellow legal pad, and I’d listen to him during the game and sit by the phone,” adds

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Susie. “And as soon as the game was over, he would call me and say, ‘I was terrible.’ And so I’d go, ‘Well, during this time you could have said this, or done this,’ but I didn’t want to be negative. I think he’s hard on himself.”

Now Jim admits he finally feels much more at ease in the role. “As a hockey player, at the end of the game you know how you did, but at the end of a broadcast you don’t necessarily know,” says Jim, a five-time recipient of Southern California Broadcast Associations’ Best Television Analyst Award. “Now I know. It was a learning experience to find comfort. I talk to kids on career days. Preparation equals confidence. Confidence equals comfort. Comfort equals communication. If you’re not confident, you’re not comfortable and you’re not communicating. Now I know at the end of the game how I did. It took me five years to get a clue.”

But aside from hockey, Jim also had another lifelong passion: wine. This, he says, stemmed from an accumulation of a few things.

“For me, it was about a 25-year process from being introduced to wine, which happened right down here at the Bottle Inn in Hermosa, to tasting and then taking classes, and then traveling based around making wine,” says Jim. “And, maybe let’s say about eight

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First Crush

PARTNERS IN VINE Susie, Dean and Jim on the Foxes’ rooftop in Redondo.

years ago, we kind of said, ‘You know what?

This is something we want to do seriously.’”

“I like wine, but Jimmy loves wine. And I think when I saw his passion, I realized how much he wanted to do this,” says Susie.

So they set out to find a property to buy to make and create their wine brand. Seven years ago, a meeting with a group of mutual friends playing volleyball on Sundays on 21st Street in Manhattan Beach led them to

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fellow wine enthusiast Dean Nucich—and ultimately the launch of their wine label, Patiné Cellars (patinecellars.com).

“Dean knew I was interested in wine, and I knew he was interested in wine because we would keep bringing wines to the beach to try. And then I found out that Dean was a ‘cellar rat’ for a winemaker up in Napa. He really didn’t know that we were looking seriously yet. So that’s basically how it started. Inno-

cent conversations on the beach, followed by tastings, followed by ‘Oh, that’s what you’re doing,’ and ‘Oh that’s what you did.’”

“It was a mutual interest,” says Dean, cofounder and Vancouver native. “Over time we would end up drinking wine and watching the sunset. That’s how it started.”

From there, Dean (who had volunteered to work harvest for St. Helena-based winemaker Mike Smith from 2009 to 2011 shortly

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First Crush

after he had taken on Carter Cellars as a client) arranged for a tasting with Mike, who mentored under winemaker Thomas River Brown. Mike had recently gone out on his own.

“We went to Mike’s house. We tasted all of his wines that he made, and we left there going, ‘You know, this is our style,’” says Jim of the custom-crushed, single-designate wines made in Napa Valley. “He was making mostly cabs and syrahs. He wasn’t making pinot at the time, but we were just drawn to the consistency—throughout his whole portfolio—of the quality.”

“We wanted to do pinot first of all. They are my favorite grapes, and Mike has a background in pinot. He grew up around pinot, but he wasn’t making them at the time. So it started mostly from us,” says Jim, who refers to Mike as a “wine-crafter” rather than a winemaker.

“It was a good fit because he had primarily been doing cabernets, and it’s pretty busy come cabernet time—the harvest. And the pinot grapes ripen quicker than cabs. And so it was an opportunity to get a slot in,” adds Dean.

Since the first release of 100 cases of pinot noir of Gap’s Crown in 2011, the small production wines ($60 per bottle and sold in three-packs) are sold via a mailing list of nearly 3,000 followers. They are carried only at select stores and restaurants based

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upon personal relationships with either Dean, Mike, Susie or Jim, including Shade Hotel and Darren’s in Manhattan Beach, The Polo Lounge at the Beverly Hills Hotel and Andrea at The Resort at Pelican Hill.

And the label name and bottle design (all bottles are hand-labeled) were equally as

what it represents,” says Jim of the reference to hockey and power and balance. “Not that we’re in a retail shop, but you still want to have a nice label—and just picking the shape and color of the bottle was a process,” adds Susie. “When I see the finished product, I still can’t believe it’s ours. When people send

Professional sports has its own priorities, and there’s no question that priority is the final score of the game. It’s so black-and-white ... I have been able to experience the [winemaking] process, and the journey and the art.

It’s more of an atmosphere and a feeling.

It’s not so black-and-white.” important as the quality. The word “patiné,” which means “to have skated” in French, took much careful thought and consideration. The same goes for the tuxedo-like bottle design with a black, textured, silicone slip-on band that mimics a hockey puck and a capsule with silver lines designed as a nod to skating lines imprinted on the ice rink.

“A lot of thought went into the name and

us an email and say, ‘We love your wine,’ it’s sometimes just hard to believe. And sometimes I feel like I’m working for somebody else, and then I see it and I realize it’s ours.

It’s really a dream.”

The rest of the team agrees. “A lot of people think it’s very romantic, but in actuality it’s a lot of hard work,” adds Dean.

“This is not just an ex-athlete making a gimmicky wine,” says Jim, who remembers the wine that first caught his attention: Château La Nerthe, a Rhone white blend from the Châteauneuf-du-Pape region in France. “My goal, and this is long-term, is to be the winemaker. And so it’s about wine. It’s not just a hobby; it’s not just a passion. It’s my life.”

But Jim does believe his background as both a player and announcer for the Kings has helped in promoting his wine brand and preparing him for this next adventure. “Professional sports has its own priorities, and there’s no question that priority is the final score of the game. It should be. It’s so blackand-white,” says Jim. “To me, I have been able to experience the [winemaking] process, and the journey and the art. And I’ve said it many times, that to me that is very intriguing. So there’s something more nuanced about wine. It’s more of an atmosphere and a feeling. It’s not so black-and-white.”

For now, though, Jim is right where he wants to be. “I feel that I had a great time playing hockey, but I feel like wine gives me something that I never had before, or I was not able to feel before,” he says. “It may have been there, but I couldn’t get there.” 

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DRY As California confronts its latest chapter of water woes, some residents actively seek new alternatives in water conservation— some as simple as home water collection, others as controversial as desalinized ocean water. Even if the state can successfully put these cutting-edge ideas into practice, are they enough to survive our worst drought in decades?

WRITTEN BY STEVEN

NEREO LACEY

ILLUSTRATED BY ELENA

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DURING NON-DROUGHT YEARS, MOST OF US LIVING IN THE SOUTHLAND NEVER QUESTION THE LONG JOURNEY OUR WATER TAKES FROM SKY TO FAUCET, as the simple idea that rain brings water is ample explanation for most. But when the rain slows and the reservoirs shrink, a magnifying-glassed examination of our water’s history, sources and use begins to occupy the minds of many concerned Californians.

What comes to light with closer inspection is a complex story that dates back to the beginning of the 20th century.

Because to truly understand the scope of both the problems and solutions that are presented before us about our water concerns, we must first look back through the history of local water resources and recognize how it has influentially shaped the situation we find ourselves in today. For more than 100 years, the common fact that has never escaped this narrative is our overwhelming need for water and the creative—and sometimes controversial—solutions to attaining it.

As early as the beginning of the 1900s, Southern California had outgrown its local resources and began to look elsewhere to slake the thirst of its growing population.

The immediate solution was a canal project managed by William Mulholland while he was head of the Los Angeles Water Department. Once completed in 1913, this massive canal flowed gravitationally out of Owens Valley southward into Los Angeles.

While this extensive flow of water solved the Southland’s problems, the Los Angeles Aqueduct simultaneously created new ones for Owens Valley. By the 1920s, so much water was diverted from Owens Lake that it greatly affected the local farmer’s ability to grow food.

In 1924 the locals were so frustrated with the diversion of water that 700 of them occupied an aqueduct control gate for four days and released all of the water back into Owens Lake. This act of civil disobedience was the pinnacle moment for what is now referred to as The California Water Wars.

The locals’ resistance continued sporadically for the next three years, but economic hardship in the region—as well as the failure of the local bank that was supporting their efforts—caused the rebelling farmers to

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eventually run out of leverage and backing.

Los Angeles took advantage of the ensuing confusion to further secure purchases of land and water rights, and by the 1930s Los Angeles owned 90% of the water in Owens Valley. The result of these actions was the secured resources for the continued growth of Los Angeles, though at the expense of completely decimating the agricultural industry in the valley.

By the start of World War II, the city had completed the Mono Basin Project, which increased the reach of the aqueduct even further north into the Eastern Sierras. With the escalation in flow came the resources to sustain Los Angeles’ transformation into one of the country’s largest war production centers—an industry directly credited with significantly helping usher in a population of 2 million by 1950.

As the 20th century progressed, the population of Los Angeles and its water projects intertwined in a symbiotic relationship. More people created the need for more water—a continuous cycle that still exists today.

Presently the Owens Valley aqueducts combine with water from Northern California and the Colorado River to provide our 19 million residents with the water supplies we require to sustain our needs. Again it is this precariously intertwined system of water importation that allows our city to exist at the size it is today, because local natural water resources could in no way handle our needs.

And those needs are unnaturally great considering our excessive desire to live beyond our irrigational means. For the ultimate example of this excessiveness we can look to the golf courses that lushly carpet Los Angeles’ eastern playground of Palm Springs.

It is estimated by Audubon International that a single course in those desert conditions requires 1 million gallons of water a day. To put this number in perspective, that is the amount of water an average family of four would consume in a year.

Even closer to home, we witness most Angelenos of all economic backgrounds refusing to make a change in their landscap-

ing and watering practices. Unnaturally opulent yards of non-drought-tolerant grasses signal a common refusal by many to make any adjustments to their standard of living, even in the face of the dire drought emergency we are facing.

Conversely, only 20% of California’s water resources go to residents, golf courses and parks. The other 80% is used to water and quench America’s food. From almonds to cattle—and everything in between—the reality is that our regional water crisis is a national issue.

Almost daily different foods are fingered as the new pervasive culprit. The possibility has been sheepishly suggested that California may no longer be the ideal agricultural state, but the economics of moving elsewhere would be devastating to Central Valley farmers.

Fortunately there are other ideas presented that could save the need for such disastrous solutions. One creative answer is for the homeowner to make an immediate impact is rainwater harvesting. This entails setting up a collection system on the roof with a large enough tank for storing the water. Such a system can bring a Los Angeles home a half-gallon of water for every inch of rain on a square foot of roof.

For example, an average rainfall year of 15 inches would net a 2,000-square-foot roofed home 15,000 gallons of water. Unfortunately this amount is only a proverbial drop in the bucket of what an average home uses each year, but it would be enough to water gardens and wash clothes while helping alleviate the bimonthly water bill.

The downside of rainwater harvesting includes the high initial cost of installing a collection system and tank. Also, the quality of urban rainwater for drinking purposes is questionable, which means the water’s use is limited. And there’s the obvious problem that without rain there will be no collection, so this solution is really dependent on returning to the more consistent cycle of wetter Southern California winters.

Another often-discussed idea for California’s continued water problem is the contro-

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Dry Matter

versial desalinization—an obvious thought considering we live directly next to the world’s largest reservoir of water. In order to desalinate ocean water, it is pulled into the desalinization plant and pushed through a membrane in a reverse osmosis process that creates drinkable water by removing the salt and other undrinkable sediments—very similar to a household filtration system.

The detractors of desalinization are heavily critical of the intake of water of this process, as well as the brine solution that is returned to sea. On the intake side, sea life can often be pulled in with the heavy suction of the plant’s water harvesting and get caught against the pre-filtering screens that exist on this end of the process.

The problems with the discharge begin before subjecting the water to the reverse osmosis process, when it is pretreated with chemicals to aid the separation of water from undesired elements. Because of this process, the already extremely salty return flow also contains harmful elements that environmentalists critically question being introduced into the delicate marine ecosystems that line our shores.

Another problem with desalinization is the plant’s questionable usefulness during non-drought years. Put simply, when the rains are adequately filling the reservoirs, it’s hard to justify the expense and energy it takes to make drinkable water.

Santa Barbara has experienced this firsthand, building a multi-million-dollar plant during the drought 20 years ago, which never made it past the testing phase before the rains returned and the project was mothballed. Currently the city is looking at spending another $40 million in upgrades to get the plant online—with no guarantee that the same fate won’t befall the project once again.

Unfortunately, until desalinization becomes cheaper and more environmentally friendly, there will always be detractors who believe almost anything is better. One controversial solution that has many hesitant on “yuck factor” alone is direct potable reuse, or more easily explained as the act of cleaning sewage to extract drinkable water. As absurd as this may sound to some, the reality is that 200 wastewater treatment plants already discharge effluent into the Colorado River, so cleaning water isn’t as far removed from current practices as most would imagine.

If nothing else, non-potable reuse could help alleviate the use of drinking water for agriculture and livestock. Israel currently leads the world in reuse by treating 80% of all the country’s sewage for irrigation and other non-potable uses.

In 2012 a U.S. National Research Council

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report came to the conclusion that for drinking purposes, the risk of exposure to certain microbial and chemical contaminants wasn’t any more likely with reuse water—and in some cases it was actually less. Of course more studies and community outreach will be done on the subject, but it is quite possible that in the near future reclaimed water mixed in with current sources will flow from many Californian taps.

Currently weather forecasters are feeling optimistic for an El Niño event this year based on the water temperatures of the oceans in the Southern Hemisphere. But as always with weather, nothing is promised or guaranteed.

The good news is that California has a long history of solving water problems creatively, and the promise of upcoming technology and ideas seems to indicate that this ingenuity will continue. Even when the rain returns, this drought is a reminder of the preparations we must take to meet the demands of a

continually growing population.

As is often the case, nothing stands alone as the single answer to our water problems, and what will benefit us the most will be some combination of them all. Individually we can all do our part by remembering that every bit of conservation helps, while taking advantage of the programs in place that help us conserve. One example is Los Angeles County’s Cash for Grass program that offers $1 to $2 per square foot to remove your lawn and install water-efficient landscaping.

As a community we should all take responsibility in understanding the limitations of our water system while educating ourselves on available solutions. We must also make a concerted effort not to forget our current difficulties when wetter times return. It is up to all of us to be prepared and take the necessary steps to continue the water use and solutions narrative that has shaped our home, our history and our lives.

A SINGLE PALM SPRINGS COURSE REQUIRES

1 MILLION GALLONS OF WATER A DAY*

*Same amount of water an average family of four would consume in a year SUMMER 2015, SOUTHBAY

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10 Household Water Savers According to serviz.com, Home Services On-Demand, you can follow these easy tips to save 28,000+ gallons per year, per person:

1 A point-of-use tankless water heater can save thousands of gallons of water by cutting down on “warm-up” time.

Savings: thousands of gallons/year

6

Fix leaks under your home, in your kitchen and in your bathroom.

Savings: up to 2,500 gallons/year

7 2

When doing laundry, match the settings on your machine to match the size of the load.

Savings: up to 1,300 gallons/ year

Use a low-flow showerhead to save 15 gallons of water during a 10-minute shower.

Savings: more than 5,000 gallons/year

3

8 Use a sponge and a bucket to wash your car rather than a running hose. Savings: on average, 840 gallons/year

Upgrade to a high-efficiency WaterSense® toilet. Savings: up to 1,200 gallons/year

9 4

Install low-flow aerators on your faucets.

Savings: up to 40%

5

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Use an Energy Star dishwasher rather than washing dishes by hand. Savings: 5,000 gallons/year

10

Replace your lawn’s grass with drought-resistant plants. Check to see if you are eligible for rebates at dwp.lacounty.gov.

Savings: 2,500 gallons/year

Install a pool cover to prevent losing as much as a quarter-inch of water a day to evaporation. Savings: 8,000 gallons/year 

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Dreaming

Spanish in

Inspired by original 1920s homes on the Peninsula, Catherine and Doug Carlisle leveled a 1955 tract home in the Hollywood Riviera to make room for an entertaining family haven.

WRITTEN BY DIANE

E. BARBER PRESSEY

PHOTOGRAPHED BY LAUREN

“M

y parents built their home here in 1948. When I was growing up, I always admired the beautiful, old Spanish architecture in the area,” says Catherine Carlisle of the Hollywood Riviera neighborhood she’s lived in most of her life.

The Carlisles resided at their own aging property for 10 years with their two boys, Jordan and Trevor, when they finally

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decided they had outgrown it and required a major update. They hired Redondo Beachbased architect Doug Leach in 1996 for what was intended to be an addition and remodeling project.

When the original architectural drawings were not approved by the city due to neighborhood compatibility concerns, Doug went back to the drafting table and

designed a completely new home. Guided by maximizing the ocean view and the Carlisles’ Spanish design vision—which included numerous arches and niches, open spaces with a great flow (inside and out) and a lot of natural light—the new plans included demolition of the existing structure and soil re-grading to reduce the property height.

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Dreaming in Spanish

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Dreaming in Spanish

After the city approved the revised project, Matt Kroha of TriSam Development in Torrance was selected to build the house. Along with his general contracting expertise, he brought his personal passion for Spanish architecture to the project. According to Doug, they made a good contractor choice.

“We have stayed friends, which says a lot after going through a year-long construction project of this quality and magnitude,” he says. “Matt is unlike what most people perceive as your ‘typical’ general contractor. He has an artistic eye, which is helpful in the full swing of construction when changes are made on the fly. We also completed the home close to our budget—even with a number of changes.”

The hand-carved entry door from Mexico complements the stuccoand-clay tiled roof exterior and sets the stage for the harmoniously eclectic interior that boasts three bedrooms, four bathrooms, a hexagon crow’s nest-style upper room with a sundeck, and a basement family room and wine cellar. A special outdoor architectural feature is Doug’s favorite living space.

“It is our open air fire pit fountain ‘room,’ which is in a sunken area where the ocean view is the best,” says Doug. “It is a half-moonshaped mini-amphitheater where we spend evenings talking, relaxing and listening to music after a long day.”

French doors and large windows fill the home with the desired abundance of natural light. Hand-forged wrought iron interior and exterior architectural detailing create old-world visual interest.

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Red oak wood floors complement the Saltillo floor tiles that Matt purchased in Mexico, and exposed wood beams richly contrast crisp, white ceilings and walls and bold accent colors.

The decorative tiles were made in Mexico, Oregon and Portugal and include some great finds from Classic Tile in Hermosa Beach. Rustic, hand-painted custom cabinetry throughout the house balances and softens the stone, tile, glass and iron materials.

Catherine’s natural artistic talent rounded out the team when she took the interior design lead. The rich, warm color palette, furnishings and finishes she selected were inspired by Spanish architecture and complemented by compatible Southwestern U.S., Mexican, Portuguese, Italian, Central American and South American design elements.

Furnishings include family heirlooms mixed with other antiques (including a Steinway piano) and new pieces from various sources, including Dennee’s Distinctive Furnishings in the Riviera Village and Arte de Mexico in North Hollywood. Collectibles and artifacts from the U.S. and abroad include hand-crafted kachina dolls, rugs, pottery, tapestries, religious crosses, masks and wood-carved statues. But the Carlisles’ favorite art pieces that adorn their walls are by their illustrator son, Trevor, and childhood art created by both of their sons.

“When I think about building our house, what comes to mind is how much we enjoyed it,” shares Catherine. “I sometimes hear people talk about how horrible the experience was for them, but we loved it.” 

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| Top Dentists |

“Our practice focuses on providing cosmetic and general dentistry for patients of all ages— ranging from a toddler’s first dental checkup to patients who have been with us for more than 20 years! The doctors and entire team of hygienists, assistants and front office staff are all dedicated to providing and promoting comprehensive dental care for our patients.”

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– DR. MICHAEL HOPKINS & DR. BARBARA KANE

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Top Dentists A beautiful, healthy smile speaks volumes. The power of pearly whites and healthy gums cannot be underestimated. In this section, we feature local dentists who are passionate about helping you and your family look and feel your best. Whether seeking ways to improve your smile, alleviate pain or simply practice preventative maintenance, check out the following pages for some of the leading dental practitioners in the South Bay. Now that’s a reason to smile!

WRITTEN BY LAURA WATTS PHOTOGRAPHED BY NICOLE LEONE, SHANE O’DONNELL AND LAUREN PRESSEY

122 DR. MICHAEL HOPKINS &

DR. BARBARA KANE Hopkins and Kane

128 WARREN T. TOFUKUJI, DDS, APC

124 DR. MICHAEL FULBRIGHT Fulbright Cosmetic & Reconstructive Dentistry

130 JAMES W. MELLERT, DDS, MAGD

& STEVEN B. BROWN, DDS, FAGD

126 STEVEN K. OKAMOTO, DDS

& MICHELLE OKAMOTO, DDS

129 DR. BITA DAVOODIAN, DDS

131 DR. JOEL GOULD Modern American Dentistry

132 REX R. YANASE, DDS, APC,

ROY T. YANASE, DDS, FACP, APC &

HAMILTON H. LE, DMD, FACP, APC Yanase Dental Group 133 CHRISTINA L. HUTCHINSON, DDS Hutchinson Dental 134 SUMMER L. BLAKE, DDS, MS

Summer Orthodontics 135 GIRI PALANI, DDS, FICOI Palani Center For Dental Implants

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DR. MICHAEL HOPKINS & DR. BARBARA KANE Hopkins and Kane

How does your team support you in being the best you can be?

“Our team regularly attends continuing education courses together. As professionals, we have a duty to be perpetual students.”

D

What are some of the latest advances in dentistry today?

What can patients expect when they visit your office?

How do you distinguish yourself from the competition?

r. Michael Hopkins, Dr. Barbara Kane and their friendly dental team serve Redondo Beach and surrounding areas. The office specializes in high-tech service with a beach-casual, friendly vibe.

Dr. Hopkins has been in private practice for 31 years and Dr. Kane for five years.

“Our friendly, caring staff in a comfortable, casual setting. You’ll also be impressed by our high-tech approach to care.”

What is your #1 tip for patients to maintain their oral health?

“Regular dental care, in particular periodontal (gum) care, will help patients maintain their oral health, but we now know that good periodontal health is highly correlated with good health in general.”

What is your advice for patients who are afraid to visit a dentist?

“The best advice that I can think of for patients who are fearful of visiting the dentist is: ‘Don’t wait!’

There’s no time better than the present to make positive strides toward achieving the beautiful, healthy smile you’ve always dreamed of! The longer we put off treating our dental needs, the more advanced they may become. Fortunately the field of dentistry has come a long way in terms of technology that allows us to provide the best, most comfortable care possible for all of our patients.”

What do you like to do for fun, when you’re not at work?

“Dr. Kane enjoys playing golf with her father. She is a self-proclaimed foodie and enjoys trying new restaurants. She loves travel, spending time at the beach and an overall active lifestyle.

Dr. Hopkins is a lifelong avid surfer and snow skier and enjoys standup paddleboarding and golf in his time off. He spends most of his time raising five children ages 5 to 21.”

How does dental health contribute to overall good health?

“Good periodontal (gum) health most definitely impacts overall health. Multiple studies have shown a high correlation between gum disease and diseases such as diabetes and coronary artery disease. We have a very proactive and high-tech approach to periodontal disease in our office.”

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“Dentistry has gone digital … digital X-rays with 90% less radiation; technology that enables us to create same-day crowns and onlays; and laser technology, which we use extensively in our hygiene department. All these technologies benefit our patients with faster, easier and more effective treatments.”

“Our overall caring approach. We don’t just look at the teeth; we care about the health and well-being of the entire person and their family. Our facility is inviting and comfortable. Our front office goes above and beyond to present treatment options and to answer any questions that a patient may have. We are extremely thorough; we take the patient’s entire medical history into account so dental treatment is safe, comfortable and effective.”

Do you offer a free consultation for new patients?

“Absolutely. We know that once you’ve visited our office and met our fantastic doctors and team, you will want to make us your dental home.”

Tell us something unique about your business.

“We focus on educating our patients about how their oral health ties into their overall health and well-being. We explain everything step-bystep so our patients not only feel comfortable but also understand the treatment and care they are receiving.

We use such visual aids as the SoproLIFE intraoral camera before, during and after treatment to show our patients photos of their teeth. This allows them to understand what we are working on and why, and our patients really appreciate it!”

How do you give back to your community?

“We work with Operation Gratitude, an organization that annually sends 100,000+ care packages filled with snacks, entertainment items and personal letters of appreciation to U.S. service members deployed in hostile regions and their children, as well as veterans, first responders, wounded warriors and their caregivers. We host an annual Halloween candy donation and have sent more than 1 ton of candy and 400+ hygiene kits. We also collect letters and pictures of appreciation from the children and send it with our donations.”

FAST FACTS Dr. Hopkins earned his dental degree at UCLA, followed by a dentistry residency at UCLA Medical Center. Dr. Kane earned her dental degree from Nova Southeastern (in Florida) and completed her residency at LA County+USC Medical Center.

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1706 S. ELENA AVE., SUITE B, REDONDO BEACH | 310-378-9241 | DOCHOPKINS.COM

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FAST FACT Dr. Fulbright works closely with Give Back a Smile Foundation, volunteering his time to treat patients who have been domestically abused. The practice sponsors local schools and youth sport leagues, and the doctor’s wife, Molly, is very active with Sandpipers.

1815 VIA EL PRADO, STE. 200, REDONDO BEACH | 310-316-4477 | FULBRIGHTDENTAL.COM

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| Top Dentists |

DR. MICHAEL FULBRIGHT Owner

Fulbright Cosmetic & Reconstructive Dentistry

D

r. Michael Fulbright graduated from the School of Dentistry at USC and received post-graduate training at UCLA enabling him to perform all aspects of full-mouth reconstruction. He is a sustaining member of the American Academy of Cosmetic Dentistry, has trained extensively in dental sleep medicine and is currently working on diplomate status in the American Academy of Dental Sleep Medicine.

What are some of the latest advances in dentistry?

“With today’s advanced technology, we can perform surgery with much better precision and efficiency in order to produce more predictable and beautiful outcomes for our patients. Using 3D CT Cone Beam and CEREC CAD/ CAM technologies, we are able to accurately plan dental implant surgery and produce a surgical guide to fabricate the crown before the surgery even takes place. This leads to a safer and more predictable outcome for the patient.”

What is your #1 tip for patients to maintain their oral health?

“Brush with an electric toothbrush two to three times a day, floss daily and maintain a neutral pH in your mouth through proper nutrition. We prescribe products for our patients to help maintain the pH in their mouths while simultaneously preventing tooth decay.”

How does dental health contribute to overall good health?

“Most people don’t realize how important it is to maintain good oral hygiene. Our hygienist, Sue, has a master’s degree in nutrition and ties together the importance of oral health, nutrition and total wellness.”

Do you offer in-house dental insurance?

“We are proud to offer FulCare, our own reduced-fee, inhouse membership for people without dental insurance.

This is a cost-effective way to be a part of our practice at a greatly reduced cost. There are no deductibles, yearly caps or limitations, and our members receive special pricing on all procedures including cosmetic dentistry and dental implant surgery.”

How do you distinguish yourself from the competition?

“We are a multidisciplinary total wellness dental practice focusing on all facets of dentistry including systemic health. We provide all surgically-related procedures such

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as bone grafts, sinus augmentations and better healing with L-PRF blood products harvested from the patients own blood. In addition, we have developed successful programs to help combat periodontal disease non-surgically using soft tissue management combined with our nutritional total wellness services to offer a one-of-a-kind oral systemic health approach. Lastly, without good sleep a patient can’t be healthy. We are the leaders in dental sleep medicine and are extremely successful in treating obstructive sleep apnea (OSA) with an oral device, which is an alternative to CPAP therapy. The medical field is becoming aware of how important a dentist can be in helping these patients who suffer from OSA. We not only change smiles … we change lives!”

Tell us about holistic dentistry.

“Using advanced protocols in wound healing, we use the patient’s own blood products to significantly reduce the recovery of surgery. No chemicals, foreign substances or additives, all-natural, holistic and safe.”

What is your professional goal this year?

“I want to transform and educate the medical community on how the dental profession can be an integral part of the OSA treatment protocols. Sleep apnea is a common disorder in which you have one or more pauses in breathing or shallow breaths while you sleep. Symptoms include snoring, forgetfulness, inability to lose weight, lack of focus and mental clarity, headaches and even decreased interest in sex. It’s estimated that sleep apnea affects 20 million Americans. Even children are affected by sleep apnea and are being misdiagnosed with ADHD from symptoms such as behavioral problems, learning disabilities, and bed-wetting. These are all common symptoms from sleep apnea, and if properly diagnosed they can be treated with alternatives to medication such as orthodontics.”

How do you ensure your patients’ comfort while they are at your office?

“We instill the Ritz Carlton Gold Standard level of service because we want to make an impression on our patients … no pun intended. For those who are apprehensive about the dentist, we offer IV sedation, oral conscious sedation, nitrous oxide and noise cancellation headphones. Each team member, including myself, takes pride in being very attentive and caring, making patients feel like old friends. And because we like to have fun, we strive to create a relaxing and enjoyable environment for ourselves and our patients.”

How do you maintain your own health?

“I practice what I preach … I floss daily! I’m also very conscious about what I eat, and I work out religiously with my trainer. I enjoy running, cycling, stand-up paddleboarding and really anything outdoors.”

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| Top Dentists | STEVEN K. OKAMOTO, DDS Owner

MICHELLE OKAMOTO, DDS Associate

T

he dental practice of Dr. Steven Okamoto is a 2,500-square-foot center featuring advanced technology in restorative, prosthetic and implant dentistry. As part of the facility, Dental Sleep Centre of the South Bay offers treatment of sleep apnea, bruxism and other sleep disorders. Dr. Steve has been practicing dentistry for 30 years; he also practices in Newport Beach. He and his daughter, Dr. Michelle Okamoto, both participate in extensive continuing education in dental health.

What is your area of specialty?

Dr. Steve: “Prosthodontics is one of only nine dental specialties recognized by the American Dental Association. A prosthodontist is a dentist with additional education in the restoration and replacement of missing teeth as well as a wide variety of other esthetic and cosmetic procedures. This includes crown and bridge, as well as dental implants to replace removable partial and complete dentures. After graduating from dental school, Dr. Steve was a resident in the UCLA Hospital Dentistry program. He continued his graduate studies through a prosthodontic residency, also at UCLA, where he received extensive training in diagnosing and treating temporomandibular disorders (TMD) of the jaw, traumatic injuries to oral structures, and congenital or birth anomalies such as cleft palate.”

What can patients expect when they visit your office?

Dr. Steve: “Our team will do their best to answer your questions or review your concerns about your dental health and specific needs. The office, although updated with the latest technology, still subscribes to the old-fashioned approach of listening to patients’ concerns.”

FAST FACT Both Dr. Steve and Dr. Michelle are graduates of the UCLA School of Dentistry.

How does dental health contribute to overall good health?

Dr. Steve: “Over the past decade a lot of attention and research has focused on the relationship between dental health and overall systemic or body health. Several studies

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now suggest that uncontrolled periodontal disease may be a contributing factor to cardiac health, as significant as high blood cholesterol. Current research has found that periodontal disease has been associated with endocarditis, diabetes osteoporosis, Alzheimer’s and immune disorders.”

What is your #1 tip for patients to maintain their oral health?

Dr. Michelle: “The simple things that patients can do at home are: brush your teeth at least twice a day; floss daily; eat a healthy diet and limit snacks; replace your toothbrush every three to four months; and schedule regular dental checkups. Patients should contact their dentist as soon as any oral problems or irregularities arises.”

Why see a dentist twice a year?

Dr. Michelle: “Because the dentist is often visited more frequently than the physician, the dental team is trained to identify conditions that may need further diagnosing such as oral cancer, various skin disorders and obstructive sleep apnea.”

How do dentists and physicians work together to treat patients?

Dr. Steve: “Today, physicians are looking for assistance with dental health professionals when they suspect heart disease with their patients. This communication was unheard of even as recently as 15 years ago. Often an orthopedic surgeon will request a thorough dental examination prior to proceeding with a joint replacement such as a hip or knee. Patients with a cardiac valve replacement will require special premedication with antibiotics prior to having various dental procedures. In addition, some trained general dentists and prosthodontists are able to assist the oncologist when a patient undergoes chemotherapy or radiation treatment to the head and neck. These dentists can consult and treat patients who undergo such cancer treatments to ensure that the patient is comfortable, able to eat nutritious foods to sustain physical strength and health, treat conditions that may manifest from such therapy, and institute a program to ensure that the dentition and oral tissues are not affected.”

How do you maintain your own health?

Dr. Michelle: “I enjoy staying active by taking classes at Cardio Barre in Redondo Beach and other dance classes up in Los Angeles. In my free time, I take advantage of the amazing southern California weather with hikes near the beach and exploring new places along the West Coast. I also have a love for cooking and enjoy trying new healthy recipes.”

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22330 HAWTHORNE BOULEVARD, SUITE E, TORRANCE | 310-373-1120 | OKAMOTODDS.COM

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WARREN T. TOFUKUJI, DDS, APC Dentist/Owner

family, and I pride myself on my team’s ability to provide a stress-free, quality environment for this dental family.”

What are your areas of specialty?

he office of Dr. Warren Tofukuji offers a wide variety of dental services for his patients. He has been practicing for 37 years, starting his career with the father/ son team of Dr. Stan Yanase and Dr. Roy Yanase before opening his own practice.

“My team and I are dedicated to total patient care, from preventing and treating periodontal disease to restoring the natural dentition, treating TMD and sleep apnea, and other geriatric oral conditions. I offer up-to-date techniques for conservative, state-of-the-art restorative and cosmetic/esthetic dentistry.

My dental hygiene department offers comprehensive periodontal preventive maintenance therapy specifically designed for each patient.”

What can patients expect when they visit your office?

How does your team support you in being the best you can be?

T

“A definitive diagnosis and excellence in restorative care. I provide integrity-driven and patient-centered dental care in a professional environment. Treating patients the way I would like to be treated has been the key to a trusting relationship that I have developed with them. I consider my patients to be my second

“The Tofukuji Team is dedicated and committed to excellence, striving to provide the highest level of care, esthetics, function and comfort. The team spends countless hours each year in postgraduate continuing education programs to ensure that they are on the cutting edge of dentistry with new techniques,

FAST FACT Early in his career, Dr. Tofukuji participated in the Flying Samaritans—flying to Mexico and providing oral health care to rural communities. products and philosophies. My team is efficient and friendly and the best group of oral health care enthusiasts in the world.”

How do you give back to your community?

“It is very gratifying knowing that my team and I have been able to provide oral care services to the community, representing a spectrum of society. Locally through our Dental Society, my team and I were able to examine children’s teeth at South Bay elementary schools as part of Dental Health Month program. And more recently we participated in CDA Cares, which is organized dentistry’s effort to reach out to the underserved communities of California.

We have been involved with CDA Cares since its inception.”

22330 HAWTHORNE BOULEVARD, SUITE 316, TORRANCE |310-378-4244, EXT. 4 | TOFUKUJIDDS.COM

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| Top Dentists |

DR. BITA DAVOODIAN, DDS Owner

D

r. Bita Davoodian attended dental school at the University of the Pacific in San Francisco and has worked in the industry for the past 16 years. She opened her own practice in 2012 in Redondo Beach and is a weekly clinical instructor at UCLA Dental School, teaching future dentists.

What would you like potential patients to know about you?

“I have had a passion for dentistry since the age of 13. Since I have experienced almost every kind of dental procedure firsthand, I know what it takes to be compassionate and committed in order to help my patients maintain a healthy smile, oral health and self-esteem.”

FAST FACT Dr. Davoodian is a clinical instructor for selected future general practitioners at UCLA’s Dental School, teaching full mouth and reconstructive rehabilitation.

What do your patients like best about you?

“Our patients consistently tell us how much they love our friendly environment, honesty, 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.”

What can parents do to help their children establish good oral health habits?

“The foundation for healthy permanent teeth is developed between the ages of 1¬ to 5. A healthy diet, proper brushing and flossing decrease cavities in children. The fewer cavities in baby teeth, the lower the risk of developing cavities in permanent teeth.

Therefore, it is crucial to establish a proper daily oral hygiene routine as early in life as possible to help ensure the development of strong and healthy teeth.”

What is your advice for patients who are afraid to visit a dentist?

“The first step is to let us know about your fears. Dental procedures have greatly improved in the past few years, and modern dentistry offers new methods and treatment options to make you comfortable. Second step is explaining the entire procedure to you

beforehand and walking you through step-bystep while the procedure is being performed.

Third step is making sure you go to the dentist for routine cleanings, in order to avoid larger problems that result in extensive procedures.

Lastly, I will build trust by understanding and identifying with my patients in order to provide a positive experience.”

1959 KINGSDALE AVE., SUITE 202, REDONDO BEACH | 310-793-1000 | DRDAVOODIAN.COM XXXXXXXXXX S P E C I A L A DV E RT I S I N G S E CT I O N

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| Top Dentists |

L to R: Dr. James Mellert, Lynette Reis, Dr. Steven Brown

JAMES W. MELLERT, DDS, MAGD Owner

STEVEN B. BROWN, DDS, FAGD Associate

T

he dental office of Dr. James Mellert is a modern, state-ofthe-art practice offering South Bay patients a full range of general and cosmetic dental services, from routine checkups to complete smile makeovers. Dr. Mellert is a South Bay native and USC dental graduate who has been in practice for 33 years.

How do you ensure your patients’ comfort while they are at your office?

“We have friendly and warm dental staff members. We try our hardest to stay on time yet work in our patients with urgent needs.

We offer TV monitors and audio systems in

each treatment room. We really want our patients to feel they are treated as friends and feel our hospitality. Patients often tell us how comfortable they feel in our office.”

Among the procedures done in your office, which do you enjoy doing the most?

“I really enjoy restoring teeth with beautiful porcelain crowns, but my favorite procedure involves cosmetic gum grafting. The results achieved with the Chao Pinhole technique and VISTA technique give the patient fantastic esthetic results with minimal discomfort and downtime.”

What do your patients like best about your office?

“They appreciate my staff—many of them have been with me for 15+ years. Patients appreciate the deep care we show each of them individually.”

What special role does your treatment coordinator, Lynette Reis, have in your office?

“Lynette has been working in the office for 15

years. She helps patients feel comfortable with all aspects of their experience in our office.

Lynette has a wonderful sense of humor and is very compassionate with patients. She thoroughly goes over the treatment plans and helps answer any questions the patient may have regarding treatment and financing. She truly cares about each patient.”

FAST FACT Dr. Mellert comes from a family of dentists, including his grandfather, Roy Mellert, DDS, and father, William Mellert, DDS.

What are Dr. Brown’s special procedures?

“I chose Dr. Steven Brown, also a USC graduate, to join my office 20 years ago. He is exceptionally gifted with conservative cosmetic techniques. Patients are constantly surprised by his esthetic results. He does a fantastic job with cosmetic fillings and bonding, resulting in a beautiful smile. He also uses oral appliances to treat mild to moderate sleep apnea and snoring.”

3480 TORRANCE BLVD., SUITE 100, TORRANCE | 310-543-1234 | DENTISTTORRANCE.COM

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DR. JOEL GOULD Owner

Modern American Dentistry

M

odern American Dentistry is a group of three dental practices on the Westside of Los Angeles. Owner Dr. Joel Gould has been practicing dentistry for 25 years.

Before moving to Southern California, he operated at two private practices in Vancouver, British Columbia for 10 years. Dr. Gould is a member of the American Dental Association, the California Dental Association and the Canadian Dental Association.

Each dentist at Modern American Dentistry is trained in general and cosmetic dentistry, and Dr. Gould further trains each one on his unique and original timesaving techniques and procedures that he has developed over the years. All associate dentists are proficient in all of the cosmetic treatments they offer.

What can patients expect when they visit your office?

“Patients can expect a consistent and comfortable experience at any of our three locations.

We use all of the latest proven technologies in a state-of-the-art setting with honesty and sincerity. Our standard of care includes clear and accurate estimates, as well as intra-oral photography, displaying why we recommend any treatment needed. We will work with our patients, making sure they understand their treatment options.

We custom-tailor all of our recommendations to fit each unique individual we see. We also help patients fully utilize their dental insurance benefits and minimize their out-of-pocket expenses.”

FAST FACT Dr. Gould is the author of the international best-seller The Perfect Smile. He writes a column on cosmetic dentistry that is distributed in 52 countries and has a wellness dentistry podcast, “Get Your Smile On,” available on SoundCloud and iTunes.

What are you focusing on for the future?

“I recently found that I have moderate sleep apnea and that it has caused some serious medical consequences in my life. As a dentist, I am on the frontline of early detection of sleep apnea. I was shocked to find that I have this problem and had no idea, so I want to help to change people’s perceptions of who is really at risk.

Sleep disordered breathing is a progressive disease that, left untreated, will cause serious and irreparable damage—and at its

worst is fatal. Dentists can treat this disorder with a comfortable Intraoral device that opens the airway.”

How do you give back to your community?

“We give back to the community by volunteering our services to several local charities, giving to both children and adults in need. We work closely with Safe Passage, a women’s shelter in Northridge, Dig for Kids, and Solace for the Children right here in the South Bay.”

1200 ROSECRANS AVE., SUITE 107, MANHATTAN BEACH | 310-640-0967 | MODERNAMERICANDENTISTRY.COM S P E C I A L A DV E RT I S I N G S E CT I O N

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| Top Dentists |

L to R: Rex R. Yanase, DDS, APC Roy T. Yanase, DDS, FACP, APC Hamilton H. Le, DMD, FACP, APC

YANASE DENTAL GROUP

Y

anase dentistry has served Torrance and the South Bay community since 1958. Dr. Roy Yanase has been practicing dentistry and serving on the restorative faculty of the Herman Ostrow School of Dentistry (USC School of Dentistry) for more than 45 years. Both a national and international author and educator, Dr. Roy’s passion for dental implants continues in research on patients with 30 years of implant success. Dr. Rex Yanase is a 3rd generation USC School of Dentistry graduate who joined the practice after completing a general practice residency program at the VA Sepulveda Ambulatory Care Center. Dr. Rex was recently elected as a Fellow of the American College of Dentists, the oldest major honorary organization for dentists. Dr. Hamilton Le completed his training at the Tufts University School of Dental Medicine and joined the practice in

2008. In 2014, Dr. Hamilton joined Dr. Roy and Dr. Rex as a Fellow of the Pierre Fauchard Academy, an international honorary organization.

What can patients expect when they visit your office?

“Passion, integrity and our commitment to excellence drives our desire to help people achieve and maintain their oral health goals for a lifetime. The Yanase Dental Group concentrates on the total care of patients with emphasis on maintaining natural teeth in a healthy environment as the best option to long-term oral health. Our team of dental and laboratory assistants and front office administrators are dedicated to ensure top-quality service to our patients.”

What is your #1 tip for patients to maintain their oral health?

“Regular dental visits, routine maintenance and proper oral hygiene are the most important aspects in maintaining oral health.

Our goal is the early diagnosis of signs and symptoms of oral diseases, partnering with the patient to develop a personalized preventive

FAST FACT Dr. Roy and Dr. Hamilton are two of only three board-certified prosthodontists practicing in the South Bay. Both are Diplomates of the American Board of Prosthodontics and Fellows of the American College of Prosthodontists. program to best care for their dental needs and desires. Our highly trained dental hygienists are committed to educating and helping patients achieve optimum oral health.”

What is your area of specialty?

“A prosthodontist is a dentist who completed extra years of specialized training in an American Dental Association accredited graduate program. Dr. Roy and Dr. Hamilton are prosthodontists who care for patients of all ages with diverse and complex dental conditions. Together with Dr. Rex, a general dentist, the Yanase Dental Group offers conservative, state-of-the-art techniques for total patient care: dental implants, crowns, esthetics/cosmetics, crowns, TMD/sleep apnea and continuing maintenance.”

22330 HAWTHORNE BLVD., SUITE 316, TORRANCE | 310-378-4244 | YANASEDDS.COM | FACEBOOK.COM/YANASE.DENTISTRY

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CHRISTINA L. HUTCHINSON, DDS Owner

Hutchinson Dental

D

r. Christina Hutchinson graduated from the University of Oklahoma College of Dentistry in 2003 and was an associate dentist in Tulsa for five years before completing postgraduate programs at UCLA. For six years she was an associate dentist in Manhattan Beach and now has her own private practice, providing traditional family dentistry, cosmetic dentistry, Invisalign, implant restorations, TMD and sleep apnea management.

What do your patients like best about you?

“I’m easy-going, approachable and always an email or phone call away. I try to make a connection with every patient—that’s where patient trust comes from. It’s an honor and a responsibility that I really take pride in.”

How does dental health contribute to overall good health?

“Dentists are in a unique position in that we often see patients more routinely than medical doctors do. With that we are able to monitor our patients for changes and make referrals as necessary, but also we are able to identify oral symptoms that are associated with undiagnosed medical conditions. Identification of oral signs and symptoms for early management and intervention of other diseases is key!”

FAST FACT When she’s not at work, Dr. Hutchinson enjoys cooking at home, watching live music, traveling to exciting places with her husband and spending time at home with their dog.

How do you earn your patients’ trust?

“I am honest and treat everyone as if they were family. Sometimes patients can be skeptical when treatment is recommended, especially when they don’t have any symptoms. I like to use the intraoral camera to show patients what’s going on inside their mouths, so they can be

motivated to maintain a healthy smile and avoid costly procedures in the long run.”

What are the most common health problems in your industry?

“Sleep disorders, ranging from snoring to obstructive sleep apnea. They affect millions of American children and adults. The impact can include learning difficulties and interference in growth potential for children and cardiovascular disease, diabetes, stroke, high cholesterol and anxiety for adults. Dentists

have a responsibility to identify oral signs and symptoms that pose a risk and recommend that those patients have a sleep study.

If it’s determined that a patient has a diagnosis of obstructive sleep apnea, often an FDA-approved oral appliance can be made, which supports their airway and contributes to improvement in their quality of sleep and overall health. Early identification of a sleep disorder is also important, as it often presents itself before the effect on the jaw joints has happened.”

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

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| Top Dentists |

SUMMER L. BLAKE, DDS, MS Orthodontist/Owner

Summer Orthodontics

S

ummer Orthodontics is a leadingedge orthodontic practice specializing in creating perfect smiles for children and adults. Dr. Summer and her team help patients with a wide range of orthodontic issues, such as crooked teeth, crowding, spacing, protrusion, narrow arch, over-bites, under-bites, cross bites and deep bites.

They employ the latest in proven, cutting-edge technology, such as invisible braces, metal braces and clear braces. Dr. Summer completed dental school at UCLA in 2001 and has been specializing in orthodontics for more than a decade. She opened the practice on June 21, 2010—Summer Solstice, of course!

What would you like kids and parents to know about your business?

“We LOVE working with kids! We have worked hard to create an atmosphere that is not only stress-free but also a fun place to be. It is not uncommon for kids (and parents) to comment on how good it feels to visit our office. In addition to the popular iPads, there are always activities and contests available for extra fun.”

FAST FACT Dr. Summer and her husband, Matt, have three children ages 7 and younger.

What benefits do children gain from the services your practice 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’s most rewarding about your work?

“The most rewarding aspect of my work is seeing the pride and confidence that a beautiful

smile brings. My goal is to create smiles that generate lots and lots of compliments for my patients.”

What do you like to do for fun, when you’re not at work?

“Spending time with my family is what I like to do most. I also enjoy Pilates, yoga, cook-

ing and travel.”

Tell us about your family.

“I married my husband, Matt, here in Manhattan Beach in 2007. We have three children—two wonderful daughters, Ahnika, 7, Tegan, 4, and Briggs, 2. It is a very exciting time for our family!”

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

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GIRI PALANI, DDS, FICOI Owner

Palani Center For Dental Implants

A

fter graduating from Marquette University School of Dentistry, Dr. Giri Palani completed a rigorous hospital dentistry program at Cedars-Sinai Medical Center in LA. It was there that he was selected to serve as chief resident of the Advanced Education in General Dentistry Program, where he honed his skills in implant and aesthetic dentistry.

In practice for 12 years, Dr. Palani has been awarded the prestigious title of Fellow in International Congress of Oral Implantologists (FICOI).

What can patients expect when they visit your office?

“Our patients can always expect to receive the top level of service and care in a friendly and relaxed atmosphere. All our guests are considered ‘friends and family.’”

Why did you choose to go into dentistry?

“I initially became interested in dentistry when I was a child. My grandmother who came to visit us from India wore dentures. Her dentures were ill-fitting, and I saw how she suffered with them. She wasn’t able to eat properly, and it caused her a great amount of embarrassment not being able to speak, eat or laugh normally.

When I saw her go through this, I wanted to find a way to help her.”

What do your patients like best about you?

“Patients love our gentle, pampered and stressfree dental care. Our patients tell us constantly that they feel at ease and 100% confident in the care they are receiving in the dental chair.”

How do you earn your patients’ trust?

“We consistently deliver the highest level of care. We are straightforward, transparent and always make sure our patients are informed of the dentistry they are receiving and the financial details. Patients build trust in us, and we nurture and continue to earn their trust.”

Tell us about holistic dentistry.

“An important aspect of my practice is dentistry with a holistic approach—the mouth is connected to the rest of the body, and disease in the mouth can affect other body systems.”

Do you offer a free consultation for new patients?

“We offer a free consultation that includes a complimentary CT scan so we can evaluate

your jaw bone/structures in 3-D. This is the most precise and complete way to diagnose a patient’s needs.”

FAST FACT In practice for 12 years, Dr. Palani has been awarded the prestigious title of Fellow in International Congress of Oral Implantologists (FICOI).

28358 XXXXXXXXXX S. WESTERN AVE., RANCHO PALOS VERDES | 310-547-1128 | TOTALSMILECARE.COM S P E C I A L A DV E RT I S I N G S E CT I O N

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LILY LIANG Executive Vice President, Strand Hill Properties 550 Silver Spur Road, Suite 240, Rancho Palos Verdes, CA 90275 (310) 373-3333 | lily@lilyliang.com | Cal BRE# 00837794

WHO IS STRAND HILL PROPERTIES?

Strand Hill / Christie’s International Real Estate is a boutique real estate brokerage with offices located in Manhattan Beach and Palos Verdes. Strand Hill is an exclusive global affiliate of the Christie’s International Real Estate network.

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Established by James Christie nearly 250 years ago, Christie’s conducted the greatest auctions of the 18th, 19th and 20th centuries. Today, it is the world’s premier auction house and sets the standard for international art sales.

Supported by the esteemed art auction house, Christie’s International Real Estate is a global network offering exclusive home and luxury real estate services to buyers and sellers worldwide. The Christie’s brand is instantly recognizable to clients and distinguishes your property from others. We focus exclusively on luxury residential real estate and understand how to reach and serve discerning clientele. Along with this expertise, we offer you the tailored, trusted service that our clients have depended on for 250 years, collaboration with our auction house colleagues, and referrals from our network of the world’s top brokers.

Christie’s International Real Estate built its reputation on the rigorous selection of local brokerages. Our Affiliates are selected for their success in luxury property sales and their ability to meet strict standards of excellence. When awarded Affiliate status, they gain access to our global marketing programs, worldwide network of more than 1,350 affiliate offices and 32,000 agents across more than 47 countries, and the expertise of the Christie’s International Real Estate regional management teams.

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STRAND HILL PROPERTIES 1131 Morningside Drive, 2nd Fl. Manhattan Beach, CA 90266 +1 310 545 0707

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CALIFORNIAMOVES.COM *According the 2014 REAL Trends/Wall Street Journal “The Thousand” List ©2015 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC.

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Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals ©2015 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential

Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered

service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals.

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KEITH KELLEY

GORDON INMAN

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LAST BUT NOT LEAST

Always Original Food, family and more than 50 years of The Original Red Onion in Rolling Hills.

Written by Amber Klinck

W

ith so many restaurants popping up only to close their doors as quickly as they opened, having an eatery with enough staying power to establish a stellar reputation, local loyalty and a strong community presence is a rarity … plus three generations of family ownership and more than 50 years of doing business in the South Bay.

The half-century anniversary applies to Jeff Earle’s restaurant, The Original Red Onion, tucked away in charming Rolling Hills Estates on Bart Earle Way. Bart, Jeff’s father, was the restaurant’s owner before Jeff bought him out in 1995. But it was in 1949 that the first Red Onion was opened serving recipes inspired by Jeff’s great-grandmother, Catalina Castillo, and the meals she served at her dining counter located on the Sonora-Arizona border.

With four generations of rich history serving Sonora cuisine, to say that Jeff Earle has the restaurant business in his blood would be an understatement. Starting at the young age of 13 he began working for his family in the kitchen, but as he grew older Jeff had alternative aspirations.

With a graduate degree in history, Jeff was heavily involved in politics, lived in D.C. and even worked for President Reagan. But he would eventually return to SoCal and his family’s business—a decision that was made without regret.

Jeff has found his niche. The success of his restaurant is a testament to this, but so is the minimal turnover of his staff.

“We’re like a family,” Jeff explains, as he names team members who have worked for the restaurant for more than 20 years, noting that there have even been sons and daughters of past

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employees who have come to work at the iconic spot. And it shows, this sense of family, from the moment you’re welcomed warmly at the door to the way Jeff greets his team as he makes his way though the restaurant’s various rooms and hallways filled with old photographs and original menus.

Perhaps in addition to the hearty plates of comfort food, it’s the familiar faces and friendly atmosphere that keep the steady flow of locals coming through the door. Staying away from trends (although Jeff did say the frozen margarita was a Red Onion original), the menu remains fairly consistent, with the addition of a few lighter options for the healthconscious Californian.

It’s a no-muss-no-fuss, family-friendly kind of place—and the formula works. And because Jeff owns the property, he’s able to offer this to his patrons at a reasonable rate.

A resident of Rolling Hills, Jeff quite literally caters to his neighbors. He does manage, however, to sneak away to his house in La Quinta from time to time, though it’s rare to not find him in the restaurant. Whether he’s in his massive and rather impressive upstairs office or on the restaurant floor, he is completely hands-on in his business’ day-to-day, keeping The Original Red Onion a SoCal favorite. 

oursouthbay.com

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