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SIX DOLLARS
SUMMER 2016
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Join us this summer for special activities and seasonal events throughout the resort.
NELSON’S SUMMER SUNSET CELEBRATION Weekends | 5 - 9pm
FULL MOON YOGA August 18, 2016 | 8pm September 16, 2016 | 7pm
SEA SALT WORKSHOP September 3, 2016 | 10am
CATALINA KITCHEN LABOR DAY BRUNCH BUFFET September 5, 2016
LIBRARY WINE DINNER SERIES September 15, 2016 | 6pm
BASHI LATE NIGHT HAPPY HOUR Friday & Saturdays | 9 - 11pm
DARIN DERENZIS
310.418.6210 CalBRE# 01760239 darin.derenzis@vistasir.com DARIN DERENZIS
RICK EDLER
Our neighborhood, The most your home. trusted name in real estate.
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Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort and Whole Foods Market 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.
A Garden-to-Table TheExperience breathtaking coastline at Dining Terranea Resort is the backdrop to this extraordinary encore event to benefit the preservation of on the Peninsula our natural lands.
Only two hundred lucky guests will have the opportunity to experience this exclusive event.
Reception 5 pm • Dinner 6 pm
Terranea Resort Rancho Palos Verdes, California
Featuring An exclusive menu created by acclaimed Chef Bernard Ibarra at Terranea showcasing the best of California-grown local food and wine.
Tickets
Major Partners Ocean Bluff Benefactors
Sunday, October 9, 2016
$250 per person • Limited to 200 guests Bruce Biesman-Simons & Hale Field Rebecca M. Cool - The RM Cool Company Allen & Charlotte Ginsburg Diana Heffernan-Schrader & Steve Schrader Jim & Diane Staes
Grassland Guardians
Phillips 66 Pam & Doug Westhoff
Tide Pool Sponsors
Paul & Dorothy Keye Sharon Ryan - An Uncommon Journey
All sponsors are entered to win a spectacular door prize. For sponsorship opportunities contact: Palos Verdes Peninsula Land Conservancy 310. 541.7613 x210 or info@pvplc.org WWW.PVPLC.ORG
Be part of a special evening to benefit the Land Conservancy’s preservation of 1,600 acres of permanently protected rare coastal habitat.
Contact Jill Wittman • jwittman@pvplc.org • 310. 541.7613 • W W W. P V P LC . O R G Number of tickets _______ at $250 per person $_____________ I am unable to attend but would like to donate $______________ My check is enclosed -orPlease charge my card. Type: ______________ Name on Card__________________________________________________________ Address_________________________________________________________________ City, State, Zip___________________________________________________________ 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
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CONSIDERING A MAJOR REMODELING PROJECT?
Love Your Home Again!
Architectural Design & Remodeling Seminar
Thursday
TWO Dates to Choose From!
at 6 pm
Saturday August 27th at 10 am
August 11th
This informative seminar will help you learn:
Seminars are held at our Design Center 2001 E. Mariposa Avenue, El Segundo
To RSVP or Learn More About Our Seminars: 310.815-4815 • VisitCustomDesign.com
• Functional designs to make the best of your living space • Choosing a contractor: What to look for and how to hire. • Exploration of materials, from granite to quartz and more!
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DESIGN / BUILD | KITCHENS / BATHS | REMODELING | ADDITIONS | NEW CONSTRUCTION
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 23, 2016 Manhattan Beach Pier • 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.
SEPTEMBER 23, 24, 25 | 2016 | AT THE SEASIDE LAGOON
BUY TICKET S ONLIN E NOW
Great Food, Great Drinks, Great Times! THE PINE MOUNTAIN LOGS
AMBROSIA
BEATLES VS STONES
Highlights •
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 Beatles vs. Stones – A Musical Shootout
•
Weekend lineup includes The Pine Mountain Logs, Ambrosia 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
LobsterFestival.com
New this year! VIP Lounge - Prime Seating & Service with Clear View of Stage
Seaside Lagoon 200 Portofino Way | Redondo Beach, CA
WHERE FASHION MEETS DESIGN
the style publication of southbay magazine MAGAZINE LAUNCH FALL 2016
For advertising info & rates: 310.376.7800 | oursouthbay@moontidemedia.com | oursouthbay.com
TWO NEW LOCATIONS
Salads
Sandwiches
Pastries
The café & catering company that you’ve come to know and love is undergoing huge renovations as it’s gearing up to open it’s brand new state of the art culinary facility, which will soley be dedicated to Event’s & Catering. Effective immediately Lisa’s Bon Appétit’s cafe location will now be known as “Lisa’s Café & Bakery” as it’s proud to introduce it’s brand new logo and brand to represent it’s two new cafe locations opening fall 2016. The two new cafe locations will be opening at “Town & Country” Plaza in Torrance and “The Campus” at Elevon in El Segundo. CHECK OUR PROGRESS NOW
@LisasCaféBakery | www.LisasBonAppetit.com
Lisa’s Café & Bakery: 3511 Pacific Coast Hwy., Suite G, Torrance, CA 90505 | Event’s & Catering: 3535 Lomita Blvd., Suite C, Torrance, CA 90505
F re
Sunday, 8/7 Sunday, 8/14
Presented By
Brett Dennen
with specials guests | starts 4:30pm
Venice
Sunday, 8/21
with specials guests | starts 4:30pm
Sunday, 8/28 R
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Robby Krieger of the DOORS with specials guests | starts 4:30pm
C oncerts & M ov i es are l ocat e d o n S o u t h s id e H e r m o s a p ie r Free to the publ i c | 1 0 0 % s p o n s o r s u p p o r t e d ! ! P roduc ed by Sai nt R oc ke | 310. 372. 0035
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SATURDAY NIGHT BEACH MOVIES (movies held on beach, start time 730pm prompt)
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SUMMER 2016
WHERE WE LIVE 38 Palate
46 Media
Breadbar in El Segundo
Now you’re cooking
40 Style File
48 Community
Pure La Table
Palos Verdes School Garden
42 Q&A
50 DIY
Butcher Jered Standing
44 Entrepreneurs
The Fika Company
Your new chicken coop
52 Weekender
58
Sausalito sojourn
48
54 Nature
Protecting our kelp beds
56 Tips
Decoding vitamin D
58 New & Improved
Hotel Hermosa
60 Datebook
South Bay events calendar
63 Seen
Who’s who around town
Also .... 118 Profiles
Top Dentists of the South Bay
On the Cover
52 oursouthbay.com
Fruit carpaccio styled by Kara Mickelson and photographed by Shane O’Donnell
SUMMER 2016, SOUTHBAY
27
SUMMER 2016
84
FEATURES 76
Somewhere That’s Green
A Manhattan Beach family and an eco-friendly builder team up and marry green design with beach living. 84 The Camping Kitchen
A gourmet guide to fishing, foraging and frolicking outdoors.
92 Golden Opportunity
The creators of Torrance’s Strand Brewing Co. expand on their recent success and look toward a promising future.
96 Fast Fashion
Hitting a few walk-up windows across town in some mouthwatering summer style.
102 Plaza Mexico
Exploring the colorful food markets of nearby Lynwood’s open-air shopping venue.
106 The Raw Deal
Meet some of the innovators who helped spur the raw food trend and the group of local chefs who are carrying the (unlit) torch.
112
À La Carte
A writer eats her way through France’s Michelin-star restaurants and gets a snapshot of regional cuisine culture.
106
96 28
SOUTHBAY, SUMMER 2016
oursouthbay.com
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We’re back!
Guaranty Escrow first opened its doors in Malaga Cove many years ago. We left to branch out into Rolling Hills Estates and Manhattan Beach.
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Thanks to our friends and colleagues throughout the South Bay and Peninsula, we’ve continued to grow and expand.
Malaga Cove Plaza
And now, we are so pleased and happy to be able to say, “Malaga Cove, we are back!”
PA LO S V E R D E S E STAT E S 310-791-6363 Stop by and say “hello.” Find us upstairs, above the Travel Store.
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GROUP PUBLISHER
EDITORIAL DIRECTOR
ART DIRECTOR
Jared Sayers
Darren Elms
Michelle Villas
EDITORIAL
Copy Editor | Laura Watts Food & Wine Editor | Bonnie Graves Graphic Designers | Christine Georgiades, Elena Lacey CONTRIBUTORS Linda Grasso, Julie Horowitz, Amber Klinck, Eliza Krpoyan, Joshua Lurie, Kara Mickelson, Lynn Morgan, Leslie Rodriguez, Shannon Sharpe, Stefan Slater, Nancy Sokoler Steiner
WOMEN IN
BUSINESS
PHOTOGRAPHERS Jeff Berting, Siri Berting, J.P. Cordero, Nicole Leone, Shane O’Donnell, Monica Orozco, Jenn Pann, Lauren Pressey ADVERTISING Jared Sayers |
310-502-8262 | jared@moontidemedia.com
SOUTHBAY ACCOUNT EXECUTIVES Erika Carrion | 310-897-2424 | erika@moontidemedia.com Marcie Gutierrez | 310-947-5404 | marcie@moontidemedia.com Derek Poole | 310-266-3846 | derek@moontidemedia.com Amy Tetherow | 310-594-0449 | amy@moontidemedia.com MOON TIDE MEDIA ACCOUNT EXECUTIVES
Associate Publisher | Mia Pierre-Jacques | 310-880-0559 | mia@moontidemedia.com Senior Account Executive | Dale Tiffany | 310-663-4609 | dt@moontidemedia.com Senior Account Executive | Robin Sanders | 818-427-2050 | robin@moontidemedia.com MARKETING & OPERATIONS
Partner & Brand Publisher | Emily Stewart Brand Publisher | Hannah Lee Associate Brand Publisher | Cherice Tatum Marketing Manager | Rachel Gotko Director of Digital | Charles Simmons Social Media Manager | Danielle Price Operations Manager | Allison Jeackjuntra Business & Financial Consultant | Karina Aguiar
MANAGING PARTNERS
Charles C. Koones
Todd Klawin
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.
The finest professionals in theSouth Bay
200 N. Sepulveda Blvd. Suite 110 El Segundo, CA 90245 Tel 310-376-7800 • Fax 310-376-0200 MoonTideMedia.com OurSouthBay.com oursouthbay.com
SUMMER 2016, SOUTHBAY
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Riviera Village | 1815 Via El Prado, Suite 100, Redondo Beach, CA 90277
Admiral Risty .......................................................................................91 Amara Rugs ........................................................................................25 Anheuser-Busch .............................................................................C4 Barsha Wine & Spirits ....................................................................36 Beach Cities Ortho & Sports .......................................................19 Bita Davoodian, DDS..................................................................... 124 Cake Bakeshop................................................................................. 115 Catalina Cooking Store...................................................................91 Cell Life Medical................................................................................33 Christine Petti, MD, FACS...............................................................41 Cryo Wave.............................................................................................61 Custom Design Construction.......................................................17 Dana Samet, DDS........................................................................... 129 Del Amo Fashion Center.................................................................. 4 Fred Astaire.........................................................................................58 Giri Palani, DDS................................................................................ 122 Hermosa Beach Summer Concerts..........................................24 Hot’s Kitchen..................................................................................... 117 Hutchinson Dental..........................................................................127 KCM Studio..........................................................................................13 Kristin Egan, MD.................................................................................51 Lisa’s Bon Appetit.............................................................................22 LuAnn Development........................................................................91 Manhattan Postal Center............................................................. 117 Marcus Medical Spa........................................................................29 Medawar Fine Jewelers..................................................................23 Michael Fulbright, DDS..........................................................118, 125 Morgan’s Jewelers.............................................................................. 9 Moss Adams Wealth Advisors......................................................16 Mulberry & Moss...............................................................................75 Navigoe.................................................................................................26 Niki Maghami, DDS......................................................................... 128 NVISION...............................................................................................53 Pacific Pain and Wellness............................................................. 69 Palos Verdes Land Conservancy.................................................14 Patricia J. Panucci, DDS..................................................................62 Paul Martin’s American Grill........................................................ 115 Penta Water, LLC............................................................................. 131 Peter S. Borden, MD.........................................................................35 Premier Business Bank..................................................................... 8 Pure Luxe Medical............................................................................57 Ray Padilla, DDS...............................................................................130 Redondo Beach Lobster Festival............................................... 20 Revive Wellness Center...................................................................71 Rusnak Maserati............................................................................. 163 SEIA, LLC..............................................................................................32 Skechers................................................................................................18 Skyline Urology.................................................................................. 73 Steven K. Okamoto, DDS.............................................................120 Studio Synergy Inc............................................................................91 Summer Orthodontics................................................................. 126 Teak Warehouse..................................................................................11 Terranea Resort................................................................................ C2 The Aesthetic Center......................................................................47 The Circle Palos Verdes Art Center.......................................... 116 The Derm Institute.......................................................................... 59 The Souk..............................................................................................35 The Source Cafe.............................................................................. 117 Torrance Memorial Medical Center............................................15 Trump National Golf Club..............................................................12 Walk With Sally.................................................................................. 10 Yoga Loft............................................................................................. 116 REAL ESTATE Carl Henkel – California Real Estate Alliance.......................148 Chad Heitzler Fahlbusch – NW Real Estate.........................149 Chris Adlam – Vista Sotheby’s.................................................. 132 Coldwell Banker............................................................................... 152 Compass | The Agency................................................................159 Diana Turner – Sotheby’s............................................................ 157 Edler | DeRenzis Group – Vista Sotheby’s................................ 6 Forbes Corrales...............................................................................146 Gary Elminoufi – Beach City Brokers...................................... 139 Guaranty Escrow.............................................................................. 30 Holly Kauffman – Beach City Brokers..................................... 138 The Inman Team – Keller Williams..........................................154 Jeanevra Calhoun – Beach City Brokers................................140 Jennifer Caras – Vista Sotheby’s..............................................150 Justin Miller – Beach City Brokers.............................................137 Lily Liang – Strand Hill, Christie’s..............................................144 Lynn Kim – Keller Williams..........................................................158 Michelle Accetta – Beach City Brokers................................... 141 New American Funding................................................................156 NW Real Estate................................................................................. 151 Rami Elminoufi – Beach City Brokers..................................... 136 Rose Vasilj – RPM Commercial.................................................. 161 Susannah Hogentogler – Beach City Brokers..................... 142 Terranea Real Estate...................................................................... 153 The Van Zanten Group – Vista Sotheby’s.............................155
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SOUTHBAY, SUMMER 2016
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EDITOR’S LETTER
CONTRIBUTORS
Kara Mickelson PRODUCER AND STYLIST, “The Raw Deal” and “The Camping Kitchen”
A graduate of UCLA and Le Cordon Bleu School of Culinary Arts, Kara trained in Spain and in Napa at the famed French Laundry. She has worked with Food Network chefs Bob Blumer and Giada De Laurentiis and many others on the talk show circuit. She is an on-camera culinary expert, recipe developer, producer, writer and food stylist. Follow @styleddelicious.
Good Taste
M
y father is by every definition a “meat-and-potatoes” guy. Sirloin, starches, six-pack of Corona … you get the idea. And while my mother is an excellent cook, the “dad-safe” shopping list for her meals were many shades of white and very little green or otherwise. Well, canned spinach. The man likes canned spinach but won’t eat anything with onions. Go figure. So you must imagine my mom’s relief when she befriended a group of Italian parents from our school who value good gastronomy much like their kids, the pope and Goodfellas. I have fond memories of the gourmet dinners they would put on together—not because I was invited (I wasn’t) but the joy it gave my mother to cook for an audience that truly appreciated a well-rounded plate. She’d experiment with pasta sauces, antipasto, fresh vegetables, meat dishes and, of course, delicious desserts like tiramisu and cannolis. Eventually she began introducing new, exotic ingredients to our own dinner table too … like broccoli. I remember my brother taking it up first, because he prided himself on being a trendsetter. But soon we were all expanding our palates. Even my dad. He may have even sampled a green bean or two. My appreciation for good eating continues to swell each year, much like my waistline. Working here at Southbay certainly has expanded my interest and knowledge of food, collaborating with foodies like Bonnie Graves and witnessing the meticulous stylings of Kara Mickelson. So much precision goes into each of those plate shots you see in this issue. No detail goes untouched by Kara. She’s a true pro at the art of food and worked beautifully with our photographer Shane O’Donnell on both the camping and raw food features in the issue. This entire edition, as we do each summer, is devoted to all things cuisine. We have bakers, brewers and butchers … coffee roasters and campfire fare … gardens and garçons … and much more. Also, be sure to check out new episodes of both House to Home and Behind the Seams on oursouthbay.com or our social pages. You can also flip though this issue to see all the photos and full story. Bon appétit, South Bay.
Darren Elms
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SOUTHBAY, SUMMER 2016
Shannon Sharpe WRITER, “À La Carte”
Shannon is a design, travel and food writer whose passion is exploring the world and discovering beautiful and delicious things. She is the home editor at Luxe Interiors & Design. Current writing projects include her Interview With a Chef series in which she interviews renowned chefs about their lives, food and inspiration. More of her work can be seen at shannonsharpe.net.
Shane O’Donnell PHOTOGRAPHER “The Raw Deal” and “The Camping Kitchen”
Shane is a Wisconsin-born photographer living in the South Bay. His documentary and commercial training bring a realistic and refined style to his work. He photographs catalog, advertising, architecture and travel and has shot for such clients as Budweiser, Hershey, Syfy Channel and Vespa. See more at seelikeshane.com.
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WHERE WE LIVE ROOM TO GROW Local kids learn where their food comes from at a special garden in Palos Verdes. More on page 48.
WHERE WE LIVE | PALATE
Breaking Bread Breadbar co-owner Ali Chalabi takes us through his artisanal wholesale bakery and schools us on a delicious history. WRITTEN BY ELIZA
O
KRPOYAN |
PHOTOGRAPHED BY JEFF
n the corner of El Segundo Boulevard and Sierra Street is what looks like a warehouse. On the top left of the brick building is an unfussy sign that indicates otherwise: “Breadbar – Breadcraft • Breadpassion.” The brick building is home to wholesale bakery Breadbar. Inside 10,000 loaves of bread are baked fresh daily for wholesale, as well as a variety of French pastries. But what few know—like the local lady who waits while her bread is being sliced—is that the wholesale bakery also offers baked goods for retail purchase in their small storefront space. “It’s the best kept secret,” explains Ali Chalabi, co-owner of Breadbar—a business he started in 2004 because he recognized a demand for good bread here. Ali welcomes about 100 retail customers a day, one of whom half jokingly voices her concern about this story getting the word out. The bakery operates daily, while the storefront is open six days a week. On Sundays Breadbar can be found at the farmers markets in Hermosa Beach and Manhattan Beach, where they also offer a few glutenfree products. (Wholesale gluten-free products are on the horizon.) In total, Breadbar is present in 22 farmers markets across LA County, Orange County and Ventura County and is also available for sale on Amazon. These markets are where most of the customers learn about the retail storefront, explains Ali, who asserts his love for the neighborhood he’s serviced for 12 years. “People know us very well [here].” Others find out through word of mouth or are referred when they ask restaurants where the bread is from. And that’s a lot of restaurants! The wholesale bakery services 300 clients stretching from LA to Santa Barbara all the way down to San Diego. Among them is the deli section of all of the Whole Foods across LA, which uses the artisanal breads for their sandwiches. Others include Simmzy’s in Manhattan Beach, Four Seasons hotels and Ritz-Carlton hotels. “We don’t advertise,” says Ali
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BERTING
matter-of-factly, “but people come.” This wasn’t the model Ali envisioned when he first opened. “We invested in this facility, but we had no customers,” he says laughing. Ali’s plan was to open retail stores for his brand. Instead people started trickling in, and he started to meet with chefs and convince them that he had a good product. He explains that, at the time, the only distribution competition he had was La Brea Bakery. “Everybody else came after us,” he says. Over time Ali closed the restaurants of the same name and turned his focus on producing the best bread. One Breadbar restaurant remains in Century City, but he is in the process of shutting those doors too. This isn’t upsetting to Ali; it is good business. His focus is on wholesale and reaching customers through markets and online sales, he explains. “If you’re doing restaurants, you can’t focus on bread. Before Breadbar I was working on mostly real estate projects, shopping malls, big-size projects with a lot of people, or in finance. It was hectic and very stressful, and I decided that maybe I would try my hand at something small, local and where we produce something that we are very passionate about.” During a visit to France, where Ali keeps a home, he met Princeton graduate and bread historian Steven Kaplan. Ali, who studied history at Princeton, explains that his interest in bread grew from an academic standpoint. He read Kaplan’s books on bread and learned from him that bread, which has been a staple for many civilizations, is also an important indicator for political and economic development. In France, for instance, there is a regulation on the price of a baguette. Ali explains that is designed so every French person can afford a loaf of bread. Interweaving his background in history, economics and business, Ali discovered his passion, which is more than selling bread. “It’s a vector of extending peace and love into households,” he says.
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PALATE | WHERE WE LIVE
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WHERE WE LIVE | STYLE FILE
JK Adams artisan hardwood boards, $38 to $95. Catalina Cooking Store in Redondo Beach, catalinacooking.com Moroccan coasters (set of 4), $19.99. Cost Plus World Market at Plaza El Segundo, worldmarket.com Tunisian tagine, $29 to $79. The Souk in Manhattan Beach, thesoukmb.com
Pure La Table
Sparkle through the rest of summer with these hot and handy entertaining items.
Kastehelmi footed bowls, from $35. Hermosa Design in Hermosa Beach, hermosa-design.com Alessi parrot corkscrew, $65 each. Hermosa Design in Hermosa Beach, hermosa-design.com
Sea salt from Ibiza, $28. Gum Tree in Hermosa Beach, gumtreela.com Sunnuntai apron, $25. Hermosa Design in Hermosa Beach, hermosa-design.com Sir/Madam cotton tea towels (set of 2), $29. Gum Tree in Hermosa Beach, gumtreela.com
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WHERE WE LIVE | Q&A
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Q&A | WHERE WE LIVE
Chairman of the Board From cost savings to curbing waste, Jered Standing schools us on the benefits of DIY meat butchering. PHOTOGRAPHED BY JENN
PANN
Jered Standing got into DIY butchery by accident. He was working at a grocery store where he says he learned “how ugly and awful” the meat industry could be. “I quit working there and struggled with the ethics of eating meat for a long time. When I decided to get back into butchering, it was with the specific goal of doing something to affect positive change in the meat industry,” Jered says. His journey as butcher later landed him at Belcampo Meat Company, where he worked as head butcher and general manager—leaving recently to start the process of opening his own butcher shop. Jared is also working as an instructor at The Institute of Domestic Technology, teaching butchering classes at an industrial kitchen space downtown. Contributing writer Linda Grasso queries the knife master on the art—and current craze— of home carving.
Why has home butchering become so popular? Everything has become so industrialized that we feel really
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removed from the source of almost everything we eat or encounter in our daily lives. And as creative beings, this is really deeply unsatisfying. We all want to get our hands dirty sometimes. What is the main benefit? Saving money. Buying a whole chicken is way cheaper than buying parts. (Up to four times less expensive.) And if you know what to do with a pork shoulder or whole beef chuck you can really save some cash!
How does one handle disposal of unused parts? There should be no unused parts really. The only thing there should be to dispose of (aside from an ounce or two of connective tissue or glands) is bones— after you’ve roasted and made a stock or broth from them. This will be a generally small quantity and can be thrown away in the garbage. There’s no biohazard situation or anything.
How does one begin? Chickens are great for learning. The whole thing is edible. You really can’t do anything wrong.
How do you assess freshness of meat? I want to just avoid the question of “freshness.” Freshness really isn’t a word I would ever associate with meat. Proper handling is what’s important. And that’s where trust—which is also important—comes in. You have to trust not only that your butcher is doing the right thing, but that he/she knows what that right thing is. For example, a 3-day-old chicken that’s been properly air-chilled is going to be way better than one that was killed yesterday and shoved into a bag. Beef is far better if it’s been allowed to dry-age for several weeks before it is cut and prepared. And even pork and lamb do well with a few days or up to a week of hanging in the right environment.
When it comes to beef and pork, do home butchers order whole animals? Most likely people aren’t ordering whole hogs or sides of beef to butcher at home. When I say “home butchery,” generally I’m thinking large parts of animals. Whole pork shoulders or legs, whole beef chuck or round.
How often do you have students who arrive and discover they’re squeamish? Every time I teach I’m amazed by how well everyone does. And how ready they are to really get into it. At my chicken classes, for example, I always put out a box of gloves, but I don’t think any-
Other benefits? The less tangible benefit of simply doing it yourself. It’s always a more satisfying experience to make something “from scratch.” Home butchery is the meat version of making dough, rather than buying a frozen piecrust. What is the best way to learn to butcher meat? YouTube! Seriously. You definitely need the hands-on experience as well, which is what my classes offer, but you really can get a huge head start from watching videos or reading books.
one has ever used them. They all seem very eager to get their bare hands on those birds! Even when I’m showing how to take the jowl off of a pig head without piercing the cheek muscle, everyone just seems really fascinated. I mean that face is looking them right in the eye while I’m doing it! I think it’s because they all know the reason behind what we’re doing: We want to use this whole animal in the most efficient, respectful way, with the least amount of waste possible. I recently attended a beautiful dinner party and our host/chef put a whole fish head perfectly intact—on the table. Some guests were a bit taken aback. Our host told me it was his way of giving a nod to the beauty of what was once a living creature. Thoughts? I think it is definitely important for everyone to really acknowledge that the meat they’re eating was once a living being. But this can be done very privately for each individual. I don’t think it needs to be right in your face. For a lot of people seeing an animal’s face while they eat it (or even while they shop) is going to be really shocking. What are your favorite cuts of meat? For cuts of beef like New York or rib eye I like 21 to 50 days aged. My absolute favorite cut? Sausage! l
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WHERE WE LIVE | ENTREPRENEURS
What’s the Buzz? WRITTEN BY DARREN
ELMS
C
ontributing to the mission of keeping the South Bay consistently caffeinated, The Fika Company opened a roastery and storefront in Redondo Beach on July 7. Focusing only on quality coffees from Colombia by variety, single origin and cup profile, Columbian-born owner Andres Pineros wanted to give back to the farms that were accessible to him growing up. Thus all of the specialty Colombian coffees are direct traded— meaning the farmers get 100% of the income when they purchase their coffees, and no third parties are involved in the purchasing. Direct trade helps improve the farms and farmers’ living standards and infrastructure, while also acting as a motivator to produce better quality coffee in each new harvest. The exclusive coffees are shipped directly to Fika from Colombia and carefully roasted in small batches of 5 kilos. On a Diedrich IR-5 installed in full view of patrons, Andres himself roasts the Colombian-grown coffee for retail, wholesale and to be prepped and served from the café counter a few feet away. The bar is equipped with a three-group La Marzocco Strada EE, custom-painted matte black to match the black and copper colors of Fika’s branding. The Fika Company was founded in 2012 by Andres in a gourmet food court in the Colombian city of Villavicencio, about 60 miles outside Bogotá. Andres moved from Colombia to Sweden in 2009 at
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Redondo Beach welcomes a new coffee roaster with Colombian and Swedish roots.
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age 24 and discovered “fika” there. One of Sweden’s most well-known terms, fika means a coffee break accompanied by a small bite to eat. “Fika isn’t just a coffee break,” shares Andres. “It’s a moment to slow down and really appreciate everything in life that is simple and good. A strong and fragrant cup of coffee, a perfectly flaky pastry, a relaxed chat with friends. It’s all fika.” Andres brought the fika concept home to Colombia a few years later, at which point he began roasting and selling fine coffees in his hometown that were proudly grown and processed in his home nation. And though that café is still running, he relocated once again to Long Beach in 2014 and began expanding his enterprise. Now locals here in the South Bay can get their own taste of fika, with everything from the classics to more unique beverages—such as the Nordic Lights brew topped with whipped cream and honey. In addition, Fika serves classic Swedish pastries for the carb-friendly among us. In the coming months, the roastery is planning to host several events spotlighting each visiting farmer, providing the South Bay with a unique look at what really goes into making a single cup of coffee. Says Andres, “We’ll take our coffee with a side of sustainability any day.” 350 N. Pacific Coast Highway in Redondo Beach, thefikacompany.com
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ENTREPRENEURS | WHERE WE LIVE
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WHERE WE LIVE | MEDIA
NOW YOU’RE
Cooking
CHARCUTERÍA: THE SOUL OF SPAIN By Jeffrey Weiss Originally from Northern California, Chef Jeffrey Weiss embarked on a culinary career that has taken him through kitchens all over Spain and the United States. His award-winning book chronicles his time cooking in top Spanish kitchens and learning the various charcuterie styles of the Iberian Peninsula. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides and centuries-old Spanish cityscapes. LIVING LUXE GLUTEN FREE By Michelle Lee Finding balance between healthfulness and taste, when excluding gluten and lactose from your diet, can be a challenge. That is what inspired Manhattan Beach resident Michelle Lee to develop tempting and nutritious, glutenfree, lactose-free recipes in her
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Recipes and stories prepared from kitchens both next door and afar
cookbook. More than 110 easyto-make dishes are featured. 32 YOLKS: FROM MY MOTHER’S TABLE TO WORKING THE LINE By Eric Ripert with Veronica Chambers A coming-of-age story of a true French chef and international culinary icon. Before he earned three Michelin stars at Le Bernardin, won the James Beard Foundation Award for Outstanding Chef or became a regular guest judge on Bravo’s Top Chef—and even before he knew how to make a proper omelet— Eric Ripert was a young boy in the South of France who felt his world had come to an end. The only place he felt at home was in the kitchen. His desire to not only cook but to become the best would lead him into some of the most celebrated and demanding restaurants in Paris, serving under such legendary chefs as Joël Robuchon and Dominique Bouchet, and trying to survive the brutal, exacting environment of their kitchens.
THE LOVE & LEMONS COOKBOOK: AN APPLE-TOZUCCHINI CELEBRATION OF IMPROMPTU COOKING By Jeanine Donofrio Organized by ingredient, this cookbook teaches readers how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a 4-pound cauliflower that just shows up in a Community Supported Agriculture or “CSA” box. The book also features resources to show readers how to stock their pantry, gluten-free and vegan options for many of the recipes, as well as ideas on mixing and matching ingredients so you always have something new to try. DOUBLE CUP LOVE: ON THE TRAIL OF FAMILY, FOOD, AND BROKEN HEARTS IN CHINA By Eddie Huang Fresh Off the Boat writer Eddie Huang takes readers from Williamsburg dive bars to the skies over Mongolia, from Michelinstarred restaurants in Shanghai
to street-side soup peddlers in Chengdu. The book rockets off as a sharply observed, globe-trotting comic adventure that turns into an existential suspense story with high stakes. Huang brings us to the crossroads where he has to choose between his past and his future—between who he once was and who he might become. BROTH & STOCK FROM THE NOURISHED KITCHEN By Jennifer McGruther The author of The Nourished Kitchen and an authority in the traditional foods movement, McGruther illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are more than a dozen master recipes for base stocks and 40 recipes using them in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians and meat eaters alike and showcase the nutrientdense, real food that nourishes the body and soul.
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WHERE WE LIVE | COMMUNITY
Edible Education
Getting to the root of kid-friendly gardens in the South Bay WRITTEN BY KARA
W
MICKELSON |
PHOTOGRAPHED BY NICOLE
e often hear the phrase “It takes a village.” In this case the village includes a determined, business-savvy mother, willing community partners and a garden. And they’re joining together to raise vibrant, healthy children. It’s easy to call Diana HeffernanSchrader a “force of nature.” She launched a successful school garden program in a neglected weed patch of an enclosed dirt lot at her daughter’s school in 2010. Six years later the thriving Palos Verdes School Garden (PVSG) program serves 11 schools and collaborates and consults with Rolling Hills Prep, PVPUSD Food Services for middle and high schools, as well as neighboring schools in the South Bay and the Greater Los Angeles area. PVSG partnered with the nonprofit Sustainable Palos Verdes in 2011. According to Diana, “The initial vision was to create a garden program in every PVPUSD school with a rich, engagementbased curriculum tied to state standards.” The program is funded at each school via the PTA/booster program, private donation, school site fund and grants. The turnkey edible education program includes pre-designed curriculum, materials, a garden educator and maintenance, as well as volunteer outreach (essential to the program’s sustainability) and funding resources. Aside from some basic structure, each school garden is unique and has its own special vibe. The gardens are bursting with color and life. Rows of beautifully designed boxes for flourishing wildflowers, herbs, bountiful vegetables and beneficial insects make up the active outdoor learning space. The garden program is rich with symbolism. There are so many parallels to life and learning and nurturing of children that can be discovered in the garden. As the “father of modern horticulture” Liberty Hyde Bailey states, “A garden requires patient labor and attention. Plants do not grow merely to satisfy
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ambitions or to fulfill good intentions. They thrive because someone expended effort on them.” It’s evident after a day in the garden that there is dedication, overwhelming commitment and passion to help support and nurture a special learning place that inspires so much goodness in a world that could, frankly, use more. The “roots” of the program run deep into the community that supports it, and the seeds are sown into beautiful flourishing gardens … or, if you follow the metaphor, into vibrant future generations. The curriculum supports state standards and is created with input and collaboration by the entire PVSG team, led by education director, Patti Cacos, and inspired by the edible schoolyard model— garden, kitchen, administration—all with district support and approval. Students visit the garden five times a year by grade level (pre-K through fifthgraders) for a 30-minute lesson in their outdoor garden classroom. An artfully created chalkboard lesson summary is reviewed, followed by an interactive lecture, garden journaling, seasonal garden planning (two times a year), garden activity, and seasonal tasting and recipe lessons. Kids may learn to make vinaigrette from a recipe and a salad with ingredients all harvested from the garden. It’s play with a purpose, in that the lessons are not only about vegetables and herbs—there is also some solid building of independence. Lessons weave in art, math, science, history, social science and focus on literacy. A lesson may touch on early colonial settlers and the influence on Native Americans, referencing plants and meals of that period. Or how the Spanish missionaries settled into Southern and Central California, with a focus on agriculture and food. Many lessons include art in activities such as vegetable stamping, garden collages, painting signs and copying an artistically rendered chalkboard lesson summary. Measurement of soil pH, proper spacing of plants, using tools to
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COMMUNITY | WHERE WE LIVE
measure ingredients, reading thermometers and weather instruments, learning about compost/decomposition, vegetable families and parts of a plant are included in the instruction. The children learn to respect nature and living things and get a chance to expand their palate. They learn about bugs, such as pollinators, and worms that help support the garden. They might sample honey made from flowers grown in the garden or taste produce and herbs. They may learn to make salsa like an astronaut or create an herbal tea and learn about some of the medicinal properties of herbs. Watching the kids in the garden, you see play and joy and real happiness and wonderment in their eyes. The simple excitement of spotting a couple of snails; the silly pleasure of climbing a tree (supervised, of course); harvesting apples and fresh fruit in vintage buckets; and basically kids just being kids, unplugged and engaged with the surroundings, are all wonderful sights. The kids are inquisitive, always wanting to learn. Who wants to peel a carrot? “Me, me!” All hands go up with enthusiasm and smiles. Salad greens are washed in the farm table sinks. Everything is tended to with care and detail. Carrots peeled; herbs picked; radishes, berries, stone fruits all tossed in a salad and served with a vinaigrette made by the kids. Diane shares that the kids always praise the garden and can’t wait to get out and play—unaware that their play is also about learning, growing and expanding their knowledge of food, nutrition and self-sufficiency. Some kids try things they have never tasted. They decide whether or not they like it, but exploration and willingness to sample is obvious. The sense of curiosity, fascination and excitement is real. The learning is natural and subtle, and the mood is most definitely joyful! For more on the Palos Verdes School Garden program, food lunch initiative programs, edible education and edible restaurant gardens, or to become a community or restaurant partner, visit pvschoolgardens.org.
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WHERE WE LIVE | DIY
Home Hatched Why the coop comes before both the chicken and the egg WRITTEN BY KARA
MICKELSON GEORGIADES
ILLUSTRATED BY CHRISTINE
F
eeling the urban farm frenzy? After assessing your city laws and ordinances, maneuvering the permit process, deciding what type of chickens to get and considering the overall commitment beyond the initial warm-and-fuzzy of raising your own backyard brood, you can focus on the coop of your dreams. SIZE MATTERS Happy, healthy chickens need space. While the exact amount of space needed for chickens is up for discussion and dependent on breed, most experts suggest 4 to 5 square feet per chicken for the coop and 10 square feet for an outdoor run including needed space for dust baths. LOCATION When deciding where to place the coop, consider factors such as city ordinances (some cities have rules regarding the distance from your home or the neighbors). Plan for access to shade and sun, and factor in the seasons. An elevated coop will prevent potential flooding in inclement weather. EGG-LAYING Create nesting areas with easy access to eggs. You don’t want to crawl in to get the eggs, so add doors or panels that open at the nests. Consider lightweight plastic inserts in natural wood for nesting boxes that can be removed and cleaned with ease. Figure 1 cubic foot per box for up to three hens. NIGHTY-NIGHT You will need to provide a safe environment that keeps out unwanted visitors. Predator-proof (especially for raccoons) latches on doors will keep your flock
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safer. Opt for hardware cloth versus chicken wire for the best protection. BREATHE EASY Adequate ventilation is necessary and critical during warm months. Plan for top and side ventilation (windows or screened openings) that can be blocked from the wind. Plan ahead for the change of seasons, and add insulation if needed. A PLACE TO ROOST Chickens will naturally gravitate to the highest perch to roost. Removable dropping trays underneath roost branches or posts will help with cleaning chicken poop. Also be sure the roosts are higher than the nests to better control the natural direction of their droppings. FLOORING Should be easy to clean and prevent wood rot. Use wood shavings, wood chips, sawdust or straw. $$ SCRATCH The initial cost will range depending on whether you are raising baby chicks or starting with mature chickens, as they have different housing, equipment, nutritional and maintenance needs. The low-end start-up is about $500. WHAT THE CLUCK? Chickens are a long-term investment. They may live from five to 12 years—or longer—as pets. Keep in mind that chicken sexing is not always accurate. If you’re starting with baby chicks, have a plan in place if you are unexpectedly awoken by a cock-a-doodle-doo. For inspiration/ideas, check out chicken wrangler Geri Miller on Instagram @thecooksgardenbyhgel.
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WHERE WE LIVE | WEEKENDER
Bay Tripper Sausalito serves up cool eats, swell sailing and one incredible entertaining venue. WRITTEN BY DARREN
ELMS
S
ausalito, a small but charming enclave on the Marin coast, often gets overshadowed by its cosmopolitan neighbor just across the Golden Gate Bridge. But this houseboat-heavy town deserves status as a weekend destination in its own right—packed with great food, plenty of shopping and a historic hotel that’s perfect for your next out-of-town event. GETTING THERE: No car required … in fact, don’t even bother. Fly direct into SFO and make your way to Ferry Building in San Francisco. Enjoy a short ferry ride across the bay to Sausalito. This pedestrian-friendly town is best enjoyed on foot. STAY: The Mansion at Casa Madrona, originally built in 1885, seamlessly pairs sophisticated, contemporary style with Victorian accents. With 11 extraordinary accommodations and 5,000 square feet of living space, this makes an ideal venue for a family reunion, couples escape or special event. Highlights include a bay view from every room, a dedicated concierge and mansion staff, Mercedes ML350 BlueTEC with driver, multi-screen media wall, spa services, a private chef, gym and more. 801 Bridgeway, 800-288-0502, casamadrona.com EAT: Dining’s a delight at Cibo (pronounced “chee-bo”). With a simplistic vision for how food should be purchased, prepared and enjoyed, Cibo serves breakfast and lunch in a contemporary, relaxed environment. Their fresh fare, including some droolworthy baked goods, combines products sourced locally and seasonally through long-standing relationships with purveyors. 1201 Bridgeway, cibosausalito.com A fresh and eclectic blend of Japanese and Pacific cuisine, Sushi Ran’s kitchen is a laboratory for innovation and thrives on creating new ways to present the best ingredients each season has to offer. Sushi Ran receives fresh fish daily, whether from the local catch or hand-picked at the Tsukiji Market in Tokyo. Flavorintense vegetarian dishes, tender lamb chops, exotic shaking beef or mouthwatering sushi, your selection will be celebration of the best seasonal ingredients. And don’t forget the sake. 107 Caledonia Street, sushiran.com
GOLDEN GETAWAY Top: Sailing near the Golden Gate Bridge on Freda B. Above: The Mansion at Casa Madrona. Below: Divine sushi at Sushi Ran and sweets at Cibo.
PLAY: Join the crew of SF Bay Adventures’ classic restored Freda B yacht for an afternoon of sailing on the beautiful San Francisco Bay. The company has served locals and visitors for more than a decade with the most diverse fleet of sail and motor yachts on the San Francisco Bay. The “International Orange” Golden Gate Bridge is one of the most recognized bridges in the world, and sailing under it is a must-do when traveling to the Bay Area. Enjoy breathtaking views along with a privately catered, locally grown, organic lunch and refreshments. All aboard! sfbayadventures.com
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“...the whole process was far easier than I could have even imagined.....I was in the operating chair less than 10 minutes. I could see, though a bit hazy, and no pain at all. The next day I was in my regular doctor’s office getting the [eye] shields removed and my eyes checked. I could see perfectly. ‘You’re good to go,’ he said. ‘That’s it?’ I replied. Yes, that’s really it.” - NVISION Torrance and local South Bay Patient
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WHERE WE LIVE | NATURE
A Delicate Balance The local effort to save the Peninsula’s rich kelp beds from overpopulating sea urchins WRITTEN BY
LYNN MORGAN
T
he Pacific Ocean off the coast of Palos Verdes can be deceptive. Beneath the seductive, whitecapped waves that draw swimmers, surfers and sailors to its waters and artists, sightseers and romantics to its shores, an invisible war for survival is being fought, and the heath and survival of the bay itself is at risk. Like all ecosystems, the ocean exists in a delicate balance: predators and prey, food supply and consumers—all inextricably linked in a self-supporting web. If even one element is removed, the whole is in danger of collapse. The kelp beds off the coast of the Palos Verdes Peninsula, just beneath Terranea Resort, are home to more than 700 different species of aquatic life. One of the planet’s most diverse and thriving ecosystems, it is currently besieged by an onslaught of unlikely marauders: a California native, the purple sea urchin. Well-known and well-loved by connoisseurs who devour the spiny invertebrates as uni at stylish sushi bars, these unlikely predators are threatening the kelp forests and the sea around them. Ironically, the spiky little beasts are slow-moving herbivores, but they can mow down entire forests with their spines and five-toothed mouths. “The sea urchin population has exploded out of bounds in the absence of their natural predators,” explains Tom Ford, executive director of The Bay Foundation, a West Los Angeles-based organization established in 1990 to restore and enhance Santa Monica Bay, improve the quality of its waters, conserve its natural resources and wildlife habitats, and protect it for future generations. Tom is trained in biology and marine ecology, and he is an avid scuba diver. His knowledge and understanding of the ocean is both academic and intimate. “Sea otters, which we associate mostly with Northern California and the Monterey Bay area, actually ranged all along the California coast, all the way down to Baja. In addition to being cute and adorable, they can also eat 20% of their body weight in sea urchins every day,” Tom explains. The presence of the cute but voracious sea otters kept the sea urchin population in check until humans intervened. “Sea otters were hunted for their skins,” says Tom sadly. “It looks very smooth and sleek, but it is one of the densest furs that exist on the planet—
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very warm and waterproof. It was very popular in China and Russia for fur coats, collars, shawls and hats. They were hunted to the brink of extinction. It’s no longer legal to hunt them, but the species hasn’t rebounded completely. We see a few transiting through every year, but not in the previous numbers—and not enough of them to keep the sea urchin population under control.” Without the sea otters and other predators limiting it, the sea urchin population has exploded out of control, devouring more than their fair share of the algae that also feeds other marine species and ravaging the kelp beds that are ordinarily both home and nourishment to a plethora of sea creatures. These seemingly innocuous creatures are sacking and pillaging the sea floor, endangering themselves and other marine life in the process. Tom insists, “These sea urchins are not an invasive species. They are completely native and indigenous to the environment and ordinarily part of the naturally balanced ecosystem. But in the absence of the sea otters and other predators, their numbers explode out of control.” This is not, however, a boon to sushi lovers. “When the sea urchin population is in balance, they average two per square meter of kelp forest,” Tom explains. “They feed on marine algae and underwater plants and have plenty of energy to grow fat and develop their gonads, which is what people eat as sushi. Without the sea otters, there are as many as 70 per square meter. There’s not enough food to support a healthy sea urchin population; they are undernourished and inedible.” Sea urchin fishing is a multi-million dollar industry off the California coastline, according to The Bay Foundation website, and $6 million of that is produced locally. “A lot of the sea urchin harvest landed in Southern California stays here, but it also moves up the coast to San Francisco, Portland and Seattle,” says Tom. “If you order uni in Dallas, chances are it came from Southern California. We’re also exporting more and more to China, Japan and Korea.” After 10 years of study, The Bay Foundation came up with a simple solution to restore the natural balance and health of the kelp forests off the coast of Palos Verdes and to assure the supply of plump, delicious uni to sushi lovers everywhere. Tom Ford and his team of scientists/divers have been carefully culling the excess sea urchin
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NATURE | WHERE WE LIVE
population one at a time by hand, eliminating the scrawny, sickly inedible specimen to make room for the healthy, strong sea urchins to survive, thrive and reproduce. It’s a surprisingly low-tech process. “There are 20 people on my sea urchin eradication team,” says Tom. “We go out on small fishing boats, about six of them, averaging 35 feet in length. We go out on cold, rough seas when most people are not sailing. Divers go down to the kelp beds and thin out the sickly sea urchins.” It is a slow and laborious process, but Tom and The Bay Foundation hope to restore 150 acres of underwater kelp beds below Terranea by the time the project is complete, and they will continue to monitor the kelp forests’ regrowth. “Regardless of global stress, climate change, etc., the balance of the ecosystem can be managed,” he insists. The Bay Foundation’s work has attracted attention from scientists all over the world. “We have had visitors from Norway, Italy, Canada, Japan and New Zealand,” Tom says proudly. “They want to study our methods and apply them to their own ecosystems to help create sustainable models.” It might be a gradual process, but the end results are worth it. “It’s not just good for the planet; it’s good for your plate, if you’re a uni fan!” Tom laughs. He has spent thousands of hours restoring the kelp beds below Terranea. “I wish all my fellow scuba divers could see how beautiful it is,” he says. “What I enjoy most about being a Los Angeles resident is the opportunity to enjoy our beaches, our mountains and cliffsides. Seventy-two million people visit our beaches every year. I hope everybody who comes to our coast has as rich an experience as I have and gets to enjoy the gorgeous setting and diverse community of people who live and visit here.” Tom and his colleagues at The Bay Foundation are passionately committed to preserving that beauty and biodiversity both beneath the waves and onshore. The kelp beds are not their only area of concern. The Bay Foundation is also involved in shoreline cleanup, restoring the sand dunes off LAX, creating sand dunes on the beach in Santa Monica and restoring the wetlands at Malibu Lagoon. They have made impressive strides in cleaning up some of Southern California’s most notoriously grungy beaches. “For almost 20 years, Santa Monica Bay was the national symbol for poor water quality, poor management,” says Tom. “The area around the Santa Monica Pier and Venice Beach—it was all considered an eco-disaster. But now we lead the nation in clean, healthy beaches and ocean water. We have a little more work to do at the pier, otherwise unless it’s raining, the water is safe and clean.” Raising awareness of the fragility of our natural surroundings is just as important as scientific study and fieldwork. “Our human presence in such great numbers has the potential to cause great harm,” Tom observes. “Most of it inadvertent. At a basic level, when you go to the beach, clean up after yourself. Pick up your trash. When you go hiking, take your empty water bottle with you and recycle it. There is room for all of us, if we’re willing to work together.” Unlike some environmental leaders, Tom is not completely opposed to development along the California coastline. Instead he wants to see more thoughtful development, conceived with a longterm vison of how best to preserve and protect the fragile ecosystem, while allowing it to be enjoyed and appreciated by residents and visitors alike. He thinks Terranea Resort sets an excellent example of mindful coastal development. He is a frequent visitor. “Terranea worked to restore the native plants on the bluff,” he explains. “They are leaders in the region in allowing people access to the beauty of our coast. There’s tremendous opportunity here to connect with the dynamic aspect of where the land meets to sea.”
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Both the staff and visitors of Terranea share a passion for connecting to the sea and its creatures. You can often see harbor seals, sea lions and even whales from the resort. “Guests ring a bell whenever somebody spots a migrating grey whale offshore,” says Tom. “Everybody gets excited. They just love it.” The Bay Foundation offers a wide range of ways to support its work, financially or as a volunteer. Tom hopes people will take advantage of them. After all, there is more at stake than just premium sushi. “People have tried to vilify the sea urchin in this scenario,” he chuckles affably. “They are an endemic species to the area. They have just had to reproduce like mad to try to survive the difficult conditions. It’s not their fault.” To schedule a coastal hike, tide pooling experience or kayak excursion with one of Terranea Resort’s naturalists, contact the Adventure Concierge at 310-265-2851 or visit terranea.com. You can also explore Terranea by land and sea with an experience highlighting the resort’s farm-to-Terranea philosophy. Beginning August 6, Sea Salt Workshop attendees will enjoy an intimate workshop, salt pairing and wine, as they learn about the resort’s sea salt harvesting process. For more information on this new first Saturday of the month event, call 310-265-2885.
SUMMER 2016, SOUTHBAY
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WHERE WE LIVE | TIPS
Decoding Vitamin D A close-up look at the benefits of an essential vitamin and how to absorb it without getting sun damage. WRITTEN BY NANCY SOKOLER STEINER ILLUSTRATED BY CHRISTINE GEORGIADES
W
e’re constantly bombarded with the latest “it” food or supplement promising to revolutionize our health. Vitamin D, “the sunshine vitamin,” has had its time in the spotlight. Here is what you need to know about it.
DEFINING & QUANTIFYING Vitamin D is a nutrient that helps the body use calcium and phosphorus to maintain strong bones and teeth. “If you don’t absorb enough vitamin D, your gut cannot absorb calcium, and that can lead to certain diseases,” says Dr. Rumi Cader, an internal medicine physician at the Torrance office of UCLA Health. “In the 1800s this caused rickets and osteomalacia (softening of the bone), which we generally only find now in poverty-stricken parts of the world. But even in developed countries, we do see mild to medium vitamin D deficiency, and that can lead to osteoporosis later in life.” The recommended daily amount depends on age: 400 International Units (IU) daily for children younger than one year; 800 IU for adults 71 years and older; and 600 IU for everyone in between. The body produces vitamin D when the skin is directly exposed to the sun. A 15-minute daily walk in the sun typically provides sufficient amounts. Those of us who live in Southern California generally don’t have to worry about getting enough sun exposure, unlike people in
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other parts of the country or world where the sun doesn’t shine much. “We have a lot of sun. But we also have a lot of patients with skin cancers,” says Dr. Cader. He says it is more important to use sunscreen and cover up than to expose your skin to the sun for the sake of getting vitamin D. A better way to get vitamin D is through food. Three ounces of cooked salmon—among the highest sources—provides 320 IU. Milk, orange juice and cereals fortified with vitamin D offer 40 to 100 IU per serving. IDENTIFYING A DEFICIENCY Most people get enough vitamin D from sun exposure and diet. However, some groups tend to have lower levels than the norm. They include people who are dark-skinned, obese and elderly, as well as those who live in institutional settings. Individuals with Crohn’s disease, cystic fibrosis and celiac disease may have trouble absorbing vitamin D. A blood test can reveal vitamin D levels. Symptoms of low vitamin D levels include muscle aches, muscle weakness and bone pain, but many people do not experience symptoms. “I screen my patients who are at risk or who request screening,” says Dr. Cader. “I’m surprised to find as many deficiencies as I do.” About six months ago, Dr. Cader himself discovered that he suffered a vitamin D deficiency. Since taking a supplement, he noticed the disappearance of some minor body aches he had attributed to age. OTHER BENEFITS One study looking at vitamin D levels in close to 50,000 healthy men over a 10-year period found that men deficient in vitamin D were twice as likely to have a heart attack as those with adequate levels. Studies also seem to indicate an association between low vitamin D levels and the risk of colon cancer. Vitamin D may also play a role in seasonal affective disorder, the tendency to get depressed during the winter when there is less sunshine and lower vitamin D levels in the body. Too much of the vitamin is not good, however. Taking extremely high doses of vitamin D can spike blood calcium levels, which could cause nausea, constipation, confusion or abnormal heart rhythm. The bottom line? Your body needs vitamin D, and you probably get enough. If you’re in a high-risk group or notice any bone pain or muscle weakness, see your doctor.
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A modern luxury med spa where Beauty, Vitality, and Wellness is our passion and expertise. Over the years, Dinah has earned a reputation for her warm personality, artistic eye, and gentle technique. Her love and passion for helping women look and feel their best led to the collaboration with Dr. Robert Hashemiyoon to open Pure Luxe Medical and bring a “luxury med spa experience� to the city of El Segundo.
Botox | Dysport | Juvederm | Voluma | Restylane | Radiesse | Belotero | Sculptra | Facials Chemical Peels | Microneedling | Dermaplaning | IM Vitamin Injections Robert Hashemiyoon, MD Co-Founder | Medical Director
Dinah Manalo, CNP, MSN, BSN Co-Founder | Clinical Director
PureLuxeMedical.com | 423 Main St El Segundo, CA 90245 | 424.277.1642 | info@pureluxemedical.com
WHERE WE LIVE | NEW & IMPROVED
Redondo Beach BE ACTIVE, BE SOCIAL
BE HAPPY! Dancing is a perfect combination of physical activity, social interaction, and mental stimulation!
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Livin’ it Up
Hotel Hermosa gets a stylish summer renovation.
S
itting on the busy corner of PCH and Artesia Boulevard, Hotel Hermosa is a familiar sight to anyone who’s sat at the red light in rush hour. Rather unassuming in drab beige paint for many years, the building recently enjoyed a fresh new coat of coastal white and an 11-month renovation. Also making its debut is a signature pink neon sea monster on façade, greeting oncoming drivers. Drenched in surf chic, the hotel and its 81 new guestrooms and loft suites aims to be both vacationer hub and local destination spot. The recently christened back patio, The Yard, is outfitted like a grown-up playground with three pool tables, a bocce court, giant Jenga set, fire pits, HDTVs, lounge seating and ocean views. The former gym has transformed into a mini yoga studio overlooking the Pacific. In the nicely appointed rooms, a “Bat Phone” lets guests order libations from the nearby wine and liquor store on-demand. Plus the location couldn’t be more perfect, with both the beach and Pier Avenue in walking distance for “off-campus” entertainment. Don’t be surprised if we’re pulling up a chair at Hotel Hermosa all summer long. For more information, visit hotelhermosa.com.
1650 S Pacific Coast Hwy #110 Redondo Beach www.fredastaireredondo.com
(310) 316-5800
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FredAstaire_SB0416_TV-Final.indd 1
3/14/16 11:56 AM
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TAKE THE JOURNEY towards natural rejuvenation to stimulate and build your own collagen.
The unique injectable treatment that works subtly and gradually over time for a more youthful-looking appearance.
*Actual patient treated by Dr. Annie Chiu. Individual results may vary.
NATURAL LOOKING RESULTS... RESULTS ... That’s what Dr.Annie Chiu strives for. ASK US ABOUT SCULPTRA AESTHETIC® TODAY! Please see Important Safety Information for Sculptra Aethetic below.
Dr. Annie Chiu
1636 Aviation Blvd #201, Redondo Beach, CA 90278 www.thederminstitute.com | Phone: (310) 939-9800
Important Safety Information Indication: Sculptra® Aesthetic (injectable poly-L-lactic acid) is indicated for use in people with healthy immune systems as a single regimen for the correction of shallow to deep nasolabial fold contour deficiencies and other facial wrinkles in which deep dermal grid pattern (cross-hatch) injection technique is appropriate. Sculptra Aesthetic should not be used by people that are allergic to any ingredient of the product or have a history of keloid formation or hypertrophic scarring. Safety has not been established in patients who are pregnant, lactating, breastfeeding, or under 18 years of age.
Use at the site of skin sores, cysts, pimples, rashes, hives or infection should be postponed until healing is complete. Sculptra Aesthetic should not be injected into the red area (vermillion) of the lip or in the peri-orbital area. The most common side effects after initial treatment include injection site swelling, tenderness, redness, pain, bruising, bleeding, itching and lumps. Other side effects may include small lumps under the skin that are sometimes noticeable when pressing on the treated area. Larger lumps, some with delayed onset with or without inflammation or skin discoloration, have also been reported.
Sculptra Aesthetic has unique injection requirements and should only be used by a trained physician. Contour deficiencies should not be overcorrected because they are expected to gradually improve after treatment.
Sculptra Aesthetic is available only through a licensed practitioner. Complete Instructions for Use are available at www.SculptraAesthetic.com.
Sculptra Aesthetic should not be injected into the blood vessels as it may cause vascular occlusion, infarction or embolic phenomena.
© 2016 Galderma Laboratories, L.P. All trademarks are property of their respective owners. MP-SCA-00070 04/16
WHERE WE LIVE | DATEBOOK
FULL PLATE August 6–28
Hermosa Beach Concert and Movie Series Presented by Subaru Pacific and produced by Saint Rocke, the outdoor summer concerts will be held every Sunday in August on the south side of the Hermosa Beach Pier. Lineup includes Brett Dennen and Robby Krieger of The Doors. The series will also include a movie night on Saturdays at the same location. Highlights include Stand By Me and Top Gun. 7:30 p.m. for movie on Saturday; 4:30 p.m. for music on Sunday. hbsummerconcerts.com August 25
Chef’s Table Dinner Series
A seasonally themed Farm-to-Terranea menu created by Executive Chef Bernard Ibarra and Terranea’s award-winning culinary team will pair cuisine with Stag’s Leap wines. 6 p.m. at Terranea Resort. terranea.com/celebrate August 27
Honda Evening Under the Stars For Children’s Healthcare Featuring Kenny G
American Honda presents its annual Gourmet Food and Wine Festival benefiting For Our Children and Torrance Memorial Medical Center. The evening will feature a performance by saxophonist Kenny G. 6 to 9:30 p.m. on the grounds of Honda Headquarters in Torrance. torrancememorial.org/eveningunderthestars
August 4–7 International Surf Festival surffestival.org
5–7 Hello Dolly!
2 p.m. (Saturday and Sunday) and 8 p.m. (Friday and Saturday), Redondo Beach Performing Arts Center 3dtshows.com
15 Zumba!
6:30 a.m., Lincoln Elementary in Redondo beachcitiesgym.org/ffw
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CRUISE CONTROL Top: Terranea’s Chef Table Series; Top Gun screening on the beach.
16–17 PV Art Center Lawn Show
29 The English Beat
24 Picnic Day at The Banyan Grove
September
10 a.m. to 5 p.m., Malaga Cove pvartcenter.org
9 a.m. to 5 p.m. South Coast Botanic Garden southcoastbotanicgarden.org
28 Catalina Classic Paddleboard Race
Catalina Island to Manhattan Beach Pier catalinaclassicpaddleboardrace.org
9 p.m., Saint Rocke saintrocke.com
18 Seaside Yoga Gathering terranea.com
23–25 19th Annual Redondo Beach Lobster Festival Redondo Beach Pier lobsterfestival.com
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See why WHOLE BODY CRYOTHERAPY has the whole South Bay smiling!
CRY0 WAVE 2001 North Sepulveda Blvd, Manhattan Beach 310-545-0406 www.cryowavecenters.com
Reduce inflammation & swelling Pain relief from joint disorders, arthritis & fibromyalgia Decrease muscle soreness Alleviation of depression, anxiety, fatigue, insomnia, migraines and the effects of stress Faster muscle recovery Enhanced energy & endorphin release Boost metabolism Improve skin tone & reduce cellulite Improve post-operative recovery Greater testosterone levels in men Improve muscle & motor unit activation
ACTUAL BEACH BRACES PATIENTS
At Beach Braces, every smile we create is artistically designed unique to the needs of our patients. We are the South Bay’s only specialty practice to offer the i-CAT 3D SCANNER, a low-radiation option enabling fast, effective and non-invasive custom treatment. It’s our goal to create a fast, convenient and comfortable experience for every patient that walks through our doors.
At Beach Braces, we create smiles in more ways than one, every day! Patricia J. Panucci, DMD, MS Orthodontist for all ages
Dr. Panucci was named the #1 Invisalign Provider in Manhattan Beach. She maintains ELITE Status by successfully treating hundreds of cases annually with Invisalign. 220 N. Aviation Blvd. Suite A, Manhattan Beach, CA | 310.379.0006 | beachbraces.org
SEEN | WHERE WE LIVE
Manhattan Beach Farmers Market 10th Anniversary
PHOTOGRAPHED BY BO BRIDGES, LIZ FATONE AND MANNY SERRANO
A group aerial photo in the community quad kicked off a decade of the MB Farmers Market. Vendors, customers, volunteers, city council, city staff, downtown business owners and the public all participated in the making of healthy history. The market opened promptly at 11 a.m. with more than 45 vendors ready to greet customers with their weekly smiles and fresh food. Customers found special anniversary flavors, offers, recipes, meals and more as they explored the market.
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SUMMER 2016, SOUTHBAY
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WHERE WE LIVE | SEEN
From Classic to Rock
This intimate concert brought together platinum-selling rock stars with worldrenowned classical musicians. Musicians involved with the event contributed their time, energy and talents to support programming funded by the Peninsula Education Foundation, including school music, art, physical education, library and STEM programs and much more.
Popfuji FamilyFriendly Summer Concert Series
More than 2,500 locals, visitors and devotees of craft beer came to Brouwerij West in San Pedro to try its newest beer release, Popfuji (an unfiltered pilsner), catch a performance from seven local bands and eat from seven food trucks.
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SEEN | WHERE WE LIVE
Guaranty Escrow 4th Location Grand Opening
Southbay magazine celebrated the arrival of Guaranty Escrow in Malaga Cove Plaza in Palos Verdes. Thanks to Mark Scheuer, guests enjoyed sweet tunes under the twinkling lights. Garden vibes provided by Choura were adorned with flowers by Mulberry and Moss. Gourmet bites from Paul Martin’s American Grill and delectable desserts from Cakebake Shop were passed around and enjoyed by all. The unveiling of Wendy Bond’s latest Guaranty Escrow location was toasted with homemade sangria by Barsha Wine & Spirits. A special thanks to Penta for providing the purified bottled water.
Guaranty Escrow team outside the historic Scriba Building
Joanne Galin, Courtney Self, Marcie Gutierrez, Marci O’Brien, Debra Caprio, Aaron Aalcides
PHOTOGRAPHED BY JP CORDERO
Suzy Pelshaw
Delicious desserts by Cakebake Shop in Manhattan Beach
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Erin Rood
Wendy Bond, Carlos Assemany, Christopher Engler, Liz Maldonado
Homemade sangria prepared and served by Barsha Wine & Spirits
Mark Schemer serenading the crowd.
Freshly grilled, all-natural sliders by Paul Martin’s American Grill
Flowers by Mulberry & Moss
SUMMER 2016, SOUTHBAY
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WHERE WE LIVE | SEEN
Celebrate Wellness
Diane Kazan, Kyle Kazan, Paula Moore, Brad Moore
Paul Efron, Deb Patrick, Adam Sklar, Todd Oldham, Shanti Yoo
Reggie Thomas and Tyler Thomas
Joanne Hunter, Larry Wolf, Judith Opdahl, Jim Hunter
Khryste Langlais and Steve Griswold
PHOTOGRAPHED BY GIL DISLOQUEZ
Richard Bruno and Dan Hovenstine, MD
Celebrating 29 years, Cancer Support Community-Redondo Beach’s 20th annual event raised a record-breaking $175,000+ in net income to benefit free support group programs for cancer patients and their families. Six hundred guests sampled fare from 30 of the finest restaurants, wineries and breweries as they strolled through the late afternoon garden party.
Judith Opdahl, Anne Clary, Tom Simko, MD, Jean McMillan
The 30th Annual Torrance Memorial Golf Tournament
Front row: Craig Leach, Larry Rausch, Mark Rouse. Back row: Steve Thompson, Laura Schenasi, Scott Rouse.
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Front row: Jim Bennet, John Moody, Jeff Tuttle. Back row: Louis Graziadio, Rob Kelly, Steve Calvillo.
PHOTOGRAPHED BY DEIDRE DAVIDSON
The annual gathering raised funds to fulfill the fundraising goal toward renovation of the North Patient Tower to benefit women’s and pediatric services. After a full day of golf at Palos Verdes Golf Club, participants enjoyed a cocktail reception, dinner, silent auction and awards banquet.
Steve Lopes, Chris Wilson, Dave Klein, David Clinton
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SEEN | WHERE WE LIVE
Hamilton Butler Jewels Grand Opening
To celebrate the opening of Hamilton Butler Jewels at 200 Pier in Hermosa Beach, Southbay magazine hosted a summer party at sunset. Guests sipped champagne under the Hamilton Butler Jewels chandelier and were introduced to their beautiful new space. After trying on jewelry and enjoying gourmet bites from Petros and CAKE Bakeshop, attendees snapped photos in the Shutterstyles photo booth and enjoyed the panoramic ocean view on the rooftop. Owners Joni Hamilton and Sheila Butler were toasted with wine from Barsha Wine and Spirits. Special thanks to Choura for their continued partnership, Penta for providing the purified bottled water and Mulberry & Moss for the beautiful blooms.Â
Guests enjoy the panoramic view.
PHOTOGRAPHED BY JP CORDERO
Stephen Harris serenades guests on Pier Avenue.
Attendees enjoy the panoramic ocean view and sunset.
Striking a pose in the photo booth
Guests left with special gift boxes from Hamilton Butler Jewels.
Charlene Lee and Emily Baum
A toast to Hamilton Butler
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Owners Joni Hamilton and Sheila Butler catch the end of the sunset.
Gourmet bites by Petros in Manhattan Beach.
Flowers by Mulberry and Moss
SUMMER 2016, SOUTHBAY
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WHERE WE LIVE | SEEN
Vistas For Children 14th Annual Charity Golf Tournament
Vistas for Children, Inc., a philanthropic organization composed of women volunteers from the South Bay, held their annual golf tournament at the Palos Verdes Golf Club. Seventy-eight golfers came out to play on an ideal Palos Verdes day. The $32,000 proceeds from the tournament will benefit local children’s charities in the South Bay.
Larry Branam, Pam Branam and guests
Larry Percz, Mark Herand, Dave Carpenter, Brad Means, Paul Stimpfl
Tricia Hawkins, Pam Branam, Cindy Percz
MaryKay Stimpfl and Paul Stimpfl
Helaine Lopes, Pam Branam, Steve Napolitano, Cindy Percz
Pam Branam, Nadine Bobit, Eileen Krock, Karen Odom, Helaine Lopes
Rich Severa, Tom Ricci, Mike Melideo, Steve Cox, Cindy Percz
Jimmy Miller Memorial Foundation “Benefiesta”
Lisa Shurley, Erin Rothner, Hana Rothner, Carly Rogers
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Roger Van Remmen, Barbie Van Remmen, David Peters, RL Peters
Col. Greg Martin, USMC; Rosie Martin; Nancy Miller; Col. Paul Swanson, USMC
PHOTOGRAPHED BY BRAD JACOBSON & GUS MCCONNELL
Tome Baldocchi, Jeff Miller, Chris McGee
The Benefiesta, created to celebrate the children at risk, Marines, veterans and volunteers who participate in JMMF’s year-round Ocean Therapy sessions, welcomed more than 200 guests. The moveable feast included entertainment from Lakers announcer Chris McGee and a serenade by Kelley James. The funds raised go to the JMMF Ocean Therapy program.
Kris D’Errico and Tony D’Errico
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Rediscover life without pain. Get relief from chronic pain and enjoy the things you love to do once again. All without surgery.
Stem Cell & PRP Therapy Your body heals naturally using your own healthy regenerative stem cells. Ideal for treating: Hip Arthritis Back Pain Neck Pain Knee Arthritis Shoulder Arthritis Tennis/Golf Elbow ACL Injuries Meniscus Tears Ligament Injuries Joint Dysfunction
Pacific Stem Cell & PRP A DIVISION OF THE PACIFIC PAIN & WELLNESS GROUP
Kartik Ananth, MD
Reuben Chen, MD
23000 Crenshaw Blvd. Suite 100, Torrance, CA 90505 | (424) 625 - 6601 | Fax: (310) 437-7398 | www.pacificstemcellprp.com
WHERE WE LIVE | SEEN
Aloft El Segundo Summer Kick-Off Event
The Aloft El Segundo Summer Kick-Off was an event where like-minded bloggers and influencers came to enjoy the South Bay’s best cocktails while mixing and mingling over drinks, appetizers, live music, a photo booth and VIP gift bags on a beautiful, sunny evening.
Ali Noller and Cristan Higa
Amber Reedy, Bryanne Lawless, Marcela Ramirez
Veronica Hill, Joanne Galin, Jackie Balestra
Fun in the photo booth
PHOTOGRAPHED BY HANNAH QUINTANA
The BLND PR girls
Suzanne Karger and friend
Champions for Children
Malini, Nihar Shah, Inika Shah, Kaitlyn Otey, Zamina Shah, Dani Otey
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Mileni Ji and Eun Ji
Joanie Neumayer, Collin Neumayer, Rylie Neumayer
Judith Eisler-Waters, RN and Michele Linume, RN
Courtney Fuller and Shantel Garcia
oursouthbay.com
PHOTOGRAPHED BY MARJORIE CORTEZ
Alicia Wolf Blanco, DDS and Liz Sanchez
The third annual event raised more than $55,000 for South Bay Children’s Health Center’s quality mental health and dental services for underserved children, teens and young adults throughout the South Bay. More than 500 people primarily from the South Bay participated in this year’s event.
SEEN | WHERE WE LIVE
CHEMISTRY STARTS AT THE TOP
Allan Wu, MD CTBS, FACOG, FAACS, FACS Diplomat American Board of Cosmetic Surgery
Before
After Nordstroms
Neograft Patient’s Results Revive Wellness Centers
Neograft permanent hair restoration for men and women @ Revive in one day without pain or telltale scar.
Weekend appointments are now available for your oneday transformation without a scar, pain or downtime. Call Revive now to book your consult. oursouthbay.com
MONDAY – FRIDAY: 10:00 AM – 6:00 PM SATURDAY: 10:00 AM – 5:00 PM SUNDAY: by appointment
22330 Hawthorne Blvd. Suite J Torrance, 90505 (310) 375-7599 www.revivecenter.com SUMMER 2016, SOUTHBAY
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WHERE WE LIVE | SEEN
Manhattan Wine Auction
More than 2,000 guests attended the 22nd annual Manhattan Wine Auction hosted by Manhattan Country Club. The event raised more than $1.1 million for the Manhattan Beach Education Foundation—nearly 20% of MBEF’s total funding in just one night. The wine auction is an opportunity for the community to come together to raise funds to support Manhattan Beach public schools while enjoying culinary delights from 40 local restaurants and wine served by more than 80 wineries.
Co-chair Ken Bush delivering wine to guests
Keith Brackpool
Roger Spencer, Ken Bush, Farnaz Flechner
PHOTOGRAPHED BY SCOTT VARLEY
Minna Orrell-Jones and Joan Jones
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SOUTH BAY ROBOTIC SURGEONS Lawrence Flechner, MD, Shelby Morrisroe, MD, Garrett Matsunaga, MD, Timothy Lesser, MD
The South Bay’s Leading Robotic Surgeons The physicians at Skyline are the only urologists in the South Bay who specialize in robotic surgery. Skyline’s surgeons have used the daVinci Surgical System to perform over 2000 cases in the South Bay since 2006. This operating tool not only performs the most complex and delicate procedures, but the technology provides unmatched precision resulting in reduced trauma, minimal scarring, and a faster recovery.
Improved patient outcomes with robotic-assisted surgery include: • • • • • • • •
Excellent care for Prostate, Bladder and Kidney cancer patients Treatment of Pelvic Organ Prolapse Significantly less pain Low risk of infection and complications Fast recovery and return to normal activities Small incisions for less scarring Shortened hospital stay Covered by all insurances
If you or a loved one have been diagnosed with a urological condition that may require surgery, be sure to learn about Skyline’s cutting edge medical options at www.skyuro.com
20911 Earl St, Suite 140, Torrance, CA 90503 | 310-542-0199 | 23600 Telo Ave, Suite 220, Torrance, CA 90505 | 310-534-8400
WHERE WE LIVE | SEEN
Celebrate Chefs and Cellars
Pat Webb, Maureen Pugsley, Josette Hajeian, Ed Hajeian
Bob Ralls, Linda Ralls, Judith Solomon, Stan Solomon
Maude Landon, Aaron Landon, Jennifer Siegal, Dorcey Oshiro
Lili Kaminskas, Mohini Syal, Madan Syal, Rim Kaminskas
Marcella Lemke, Laurie Anderson, Vanessa Bowman
Madan Syal and Jennifer Siegal
PHOTOGRAPHED BY JOSE CONTRERAS
This year’s annual fundraiser brought the very best local food, wine, spirits and craft beer to an exceptional Catalina View Gardens with stunning views of the California coastline and Catalina Island. Proceeds benefit Palos Verdes Art Center/Beverly G. Alpay Center for Arts Education— supporting education, exhibition and outreach programs.
White Light White Night Kick-Off and Kendra Scott Grand Opening
Cat, Savita Devlin, Traci Radcliffe, Denise
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Benjamin Downs, Nick Arquette, Will Svitek
Page Sacks and Kelly Smith
PHOTOGRAPHED BY STUART WIETEN
Lauryn Greenstone, Leslie Fearka, Brooke Sampson
Walk With Sally and Kendra Scott partnered for a fabulous evening to get everyone excited about the upcoming White Light White Night fundraiser and the grand opening of this fantastic new jewelry store. This was the first time guests had a chance to sample food from Craft Shack, and they also enjoyed cocktails by Deep Eddy and Stella Artois and light bites by Sammy’s Woodfired Pizza, Smitten and Sweet Time Events.
Robert McDaniel, Rick Sowers, Manny Serrano
oursouthbay.com
FLORAL DESIGN · EVENT ST YLING ORANGE COUNT Y · LOS ANGELES www.mulberryandmoss.com
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oursouthbay.com
Somewhere That’s
Green
A Manhattan Beach family and an eco-friendly builder team up and marry green design with chic beach living. WRITTEN BY AMBER
KLINCK PRESSEY
PHOTOGRAPHED BY LAUREN
Somewhere That’s Green
hen the Chambers family heard that Daniel Salzman, owner of Salzman Design Build, was about to develop a charming walk street lot in Manhattan Beach, their interest level was immediately piqued. “We were neighbors,” shares Daniel. “I had done a remodel of their previous house, and it turned out great. When they found out about this project, we started talking right away about customizing it for them.” The plans, initially conceived by Daniel and local architect Kelly Hamm, gave the Chambers family a foundation to work from—and tweak—based on their needs. For Kadie Chambers and her husband, having a home that catered to their two teenage daughters, their active beach lifestyle and their love of entertaining was at the forefront. For Daniel, it was making the family’s dream home a reality—in the eco-friendliest way possible. “My specialty is green building,” he explains. “Kadie went with that and made a lot of her selections from materials that are non-toxic and some that are reclaimed or recycled.” For Kadie, who freely admits to being driven more by design than being green, leading with her intuition came naturally during the collaboration. “Honestly, if I liked a sample and it happened to be green, it only made it better.” The three-level beach abode boasts four bedrooms, six baths, two offices and four outdoor patios. Built with a multitude of elements from Daniel’s sustainable design and materials company, South Bay Green, and running on solar power, the home is not only impressive to walk through … it’s also environmentally conscious. The Chambers family, who moved into the home in March, has yet to pay a power bill. “We’re giving back to the grid at this point,” Kadie notes. All the lighting in the house is LED, “which uses 1/8 of the energy,” explains Daniel. “And all the appliances are super-efficient, as well as the air conditioning and heating systems.” But for those who aren’t in the know, the first impression of the Chambers property is simply … wow! From the moment you walk through the door, you’re struck by the little details and the masterful use of space. Even the entryway serves as a relaxation-nook-meets-storage-area with carefully selected pillows adding a pop of color to the window seat and drawers below for keeping dog leashes neatly tucked away. On the first level of the home is what Kadie calls a “beach bar room,” with ample seating, a large surround sound entertainment center, a full bar and windows that open to a large patio area and hot tub. The Dekton countertops on the bar are “indestructible,” Daniel notes. “They don’t scratch fade or stain.” The wood decking outside is built from ipe—a “super-dense, tropical hardwood that doesn’t warp or discolor over time.” This makes the indoor/ outdoor entertaining area a durable spot for post-beach happy hours. Also sharing the first level of the home is an office space with a full bath, beach access and an outdoor shower. It’s the perfect spot to mix
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“We’re giving back to the grid at this point.”
business with pleasure. The bedrooms are on the second level of the home, along with an outdoor patio linking the girls’ rooms and another off the master suite. A mix of textures—including linen wallpaper and marble-andwood tiled floors—warm up the space, while the fireplace, massive tub and towel warming rack add a touch of indulgence. The master closet is an organized haven for shoes, bags, accessories and jewelry. Perfecting this space was an endeavor that, Kadie jokes, “delayed the build” and resulted in a smaller guest room. The main living area is on the third level, with sweeping ocean views and open-air sliding doors and windows. “At night it’s spectacular when all of Malibu lights up,” Kadie points out.
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The kitchen is bright and spacious, with a massive marble island for food prep and family congregation. White floor-to-ceiling tiled walls only add to the clean and light feel of the space. A double oven, pop-up appliance storage and an outdoor grill off the kitchen make cooking a breeze for the Chambers family members, who love to entertain. But it’s the third-level bar that really steals the show. “We call it the sexy bar,” Kadie says with a smile. With illuminated agate stone countertops that transform from grey and blue tones to rich shades of brown when lit, as well as cowhide barstools and mirrored tile, the space begs for an audience. The house as a whole has a natural flow, accentuated by the finishing touches made by Arianna Sabra of Arianna Sabra Interiors. Working with Daniel and Kadie from construction and design to the purchase of furniture, lighting and accessories, Arianna has implemented elements that complemented the home and the individual tastes of the owners. “What I love about Arianna is that she won’t let you repeat what someone else is doing,” Kadie says. Arianna notes, “It’s really important to me that I create a home for the family and their needs.” With such unique finishes and a green foundation, the Chambers family can be proud of a home that reflects who they are, while they are doing their part to leave a limited impact on the environment. It’s a win-win for everyone.
“We call it the sexy bar.”
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WATCH THE FILM AT OURSOUTHBAY.COM
EPISODE 2: Somewhere That’s Green A Manhattan Beach family shares an inside look at their eco-friendly, beach-chic home. presented by
a film series by
CREATED, PRODUCED & STYLED BY KARA
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MICKELSON |
PHOTOGRAPHED BY SHANE
O’DONNELL
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Roughing it never tasted so good. With a few expert tips, we encourage you to go fish, forage and frolic to your heart’s desire and still bring your A+ cooking game to the great outdoors. PEANUT BUTTER CHOCOLATE ESPRESSO S’MORES Makes 6 s’mores Gloriously gooey, unexpectedly peanut-buttery, filled with rich, melt-in-your-mouth chocolate espresso ganache … everything the adult child in you is craving this summer. Make the graham crackers and ganache in advance and assemble on-site
BACKWOODS STYLE Cast-iron skillets that harken back to pioneer days will set you up in style for cooking, serving and cleaning. They are heavy yet durable and if properly seasoned will clean up easily (no soap needed) and go directly from hot grill to table. They retain heat, so let everybody know they are hot and cover the handles and bottoms with cooking mitts or heavy kitchen towels. Use slightly warmed smaller skillets for individual serving instead of plates.
¼ cup dark brown sugar 6 tablespoons unsalted butter ¼ cup smooth peanut butter, without sugar or salt 2 tablespoons honey 2 teaspoons molasses ½ teaspoon kosher salt ¾ teaspoons baking powder ¼ teaspoon cinnamon seeds from 1 vanilla pod 1 teaspoon vanilla extract 1½ cups whole-wheat flour, plus more for rolling ¼ cup buckwheat flour (found at specialty markets) ¼ cup whole milk 8 ounces dark chocolate chips or chopped chocolate, 60% cocoa 6 ounces whole whipping cream 1 tablespoon instant espresso powder 24 large marshmallows, or one jar of marshmallow whip, divided 6 teaspoons peanut butter optional: roasted, salted peanuts (whole or chopped) To make the jumbo peanut butter graham crackers, cream together sugar, butter, peanut butter, honey and molasses in the bowl of a stand mixer fitted with a paddle attachment until creamy. Add salt, baking powder, cinnamon, vanilla seeds and extract and mix well. Slowly add half of the flour and mix thoroughly. Add milk and then the remaining flour and beat until combined. Remove from mixer and form into a ½-inch disc between two pieces of parchment paper. Chill for 30 minutes in refrigerator. Roll out between the parchment paper to 1/8-inch thickness. Cut with a 4-inch fluted cutter and add vent holes with the back of a toothpick or skewer by lightly poking the dough. Freeze overnight on a parchment-lined sheet tray. Can be made 1 week in advance and frozen. Preheat oven to 325º and bake 8 to 10 minutes, from frozen, or until edges start to brown. Cool and reserve. To make espresso ganache, add chocolate chips to a large bowl. Bring cream to a simmer. Remove from heat and stir in espresso powder. Pour hot cream over chips and let sit for 10 seconds. Slowly stir with a wooden spoon until thick, dark and creamy. Pour into a 9x13 cake pan or rectangular vessel lined with a buttered piece of parchment paper. Chill in fridge overnight. (Can be made 3 days in advance.) Cover with parchment paper after chocolate sets. Cut ganache into 2½-inch circles or 3-inch squares, for a total of 6 pieces. (Cut and freeze up to 7 days.) To assemble s’mores, lay out graham crackers. Spread one side with 1 teaspoon peanut butter, sprinkle with nuts and top with a piece of espresso ganache. Toast marshmallows (4 per s’more) and place on the inside of the graham cracker top. Heat the marshmallow and graham tops a few minutes on the grill or in the oven, on a foil-lined sheet tray or cast-iron skillet. Remove from the heat source. Carefully top each base with the gooey marshmallow. Serve.
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GRILLED MIXED LETTUCES WITH RADISH, TOMATO, GREEN ONION & SESAME KIMCHEE VINAIGRETTE Makes 1½ pints vinaigrette Quick-grilled mixed greens still maintain salad status, but the butter wash, smoky char and flavorful Sesame Kimchee Vinaigrette make for a possible side dish swap. Make vinaigrette up to 3 days ahead. 1 garlic clove, minced 3 tablespoons finely minced kimchee (found at specialty or Asian markets) 1 tablespoon Dijon mustard 2 teaspoons roasted sesame seeds ¼ cup raw apple cider vinegar 2 tablespoons fresh lemon juice 1-2 tablespoons raw honey, as needed for sweetness 1 cup vegetable oil (or safflower or grapeseed) ½ teaspoon kosher salt 1 ⁄8 teaspoon ground white pepper freshly cracked black pepper to taste 2 teaspoons water heads of hardy lettuce (such as romaine hearts, radicchio, Little Gem, green or red leaf heirloom, ½ head per person) melted butter sliced cherry tomatoes, radishes, green onion, lemon wedges Alaea Hawaiian sea salt or flake salt Combine all ingredients (except lettuce, butter, veggies and sea salt) in glass mason jar, seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens. Store leftovers in the fridge for up to a week and shake well before serving each time. Wash and drain lettuce on a paper towels and then slice in half, leaving the stem intact. Use smaller heads that will result in manageable serving portions. Brush the cut side with melted butter and place on a medium-hot grill or in a cast-iron skillet that has been heated on the grill or stovetop. Heat about 1 to 2 minutes on the cut side to create a nice smoky char. Serve in tins or individual cast-iron skillets with sliced cherry tomatoes, radishes, green onion, lemon wedges. Sprinkle with salt.
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The Camping Kitchen GET CREATIVE Add flavor-enhancing herbs, aromatics and seasoning spices to pre-made sauces, glazes, dressings, gourmet spreads and compound butters for quick, easy flavor. Think rubs, spice mixes, pickled condiments and toppings such as candied nuts that add flavor and limit the amount of ingredients you have to wrangle in your campsite kitchen.
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DOUBLE DUTY Go both raw and grilled. Recipes like grilled mixed lettuces can fill both you and your plate, eliminating an extra side dish. Fruits such as apples, pears or stone fruit sliced in half and grilled can be topped with browned butter, honey, nuts, coconut flakes, crème fraÎche, melted chocolate and salted caramel for a quick dessert. And they are great fresh or grilled in salads or served with breakfast.
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KEEP IT SIMPLE Choose proteins such as meat with quick cooking times for outdoor camp kitchens. Brisket and ribs sound enticing yet will keep you monitoring the grill and limit opportunities to play and explore. With a decked-out trailer you can plan for some slow-cooked menu items that minimize cooking smoke from stovetop grills. However, choose an energy-saving Crock-Pot dish versus keeping the oven on for menu items with longer cooking times. BE EFFICIENT Consider grill size and available space for cooking. Campsite grills are typically smaller. Plan your menus around a few cooking methods and limited amounts of equipment versus setting a menu and then assessing equipment needs.
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SKIRT STEAK WITH BLACK GARLIC, GINGER & CHIVE BUTTER Serves 6 Quick-cooking skirt steak lets you “chillax” outdoors with less time at the grill. Slather with rich, black garlic, ginger, chive butter for an easy burst of flavor. 2½ pounds skirt steak, cut into manageable pieces* (2 to 3, depending on grill size) vegetable oil kosher salt freshly ground mixed black and white peppercorns black garlic, ginger & chive butter, recipe below Pat meat dry and let sit for 15 to 20 minutes to take the chill off before grilling. Rub grill grates with vegetable oil and heat grill to high. Lightly brush steak with vegetable oil and generously season with salt and pepper on both sides. Cook approximately 4 minutes per side. Turn when you can see the grill marks at the edges of the meat. Remove from grill. Add garlic butter to steaks and rest for about 5 minutes. Slice and serve with a heaping portion of garlic butter on top. Doneness check: The meat should be medium-rare for the best flavor and will give when pressed with the tongs. As the meat continues to cook, it will yield less to pressure and become firmer. *Break down steak into smaller pieces according to the grain pattern and slice against the grain for a tender bite. BLACK GARLIC, GINGER & CHIVE BUTTER We love the complex, sweet and mild flavor of black garlic, although you could use roasted garlic instead. To roast garlic, wash the head, slice off the top. Seal with foil and roast in 400º oven for about 35 minutes. 6 ounces (1½ sticks) unsalted butter, room temperature 5 to 6 black garlic cloves, peeled and finely minced (found at specialty stores or online) 5 tablespoons finely chopped chives 3 slices fresh ginger, 1/8” thick, finely minced Combine all ingredients and roll into a cylinder shape. (Use a sheet of plastic wrap to create an even shape.) Chill overnight. Can be made a week in advance and wrapped tightly in plastic.
The Camping Kitchen
BEAR CLAW FRENCH TOAST Serves 6 to 7 6 extra-large eggs 1¾ cups half-and-half 1 vanilla bean, deseeded 1 teaspoon of vanilla extract 2 tablespoons bourbon or Grand Marnier, optional pinch of ground nutmeg ¼ teaspoon kosher salt 1 large loaf challah, frozen 1 ounce unsalted butter, plus more for cooking almond butter filling, recipe below vegetable oil paw print mixture, recipe below 35 raw almonds or raw blanched slices pure maple syrup, fresh berries, confectioners sugar
WHAT’S BREWING? Campsite coffee and tea essentials will add to your outdoor experience. A small, battery-operated milk whisk creates the perfect froth for your cup of joe. Set out a few cinnamon sticks, some fancy sugar cubes and ground nutmeg to up your game. Fill a thermos with iced Vietnamese coffee, Thai iced tea or hot water to pour your own brew at leisure. It’s the perfect addition to a mini-day or short campsite getaway.
Preheat oven to 325º or turn grill to medium. In a rectangular vessel that will hold 1 to 2 pieces of bread, whisk together the eggs, half-and-half, vanilla beans and extract, liquor, nutmeg and salt. Slice the frozen challah in 1- to 1½-inch thick slices. Carefully slice into the crust on one side and create a pocket, about 1½ inches wide and deep. Insert a spoon to widen the space for the almond butter filling. Fill each pocket with 1 tablespoon of almond butter, being careful not to tear the bread. Soak the slices in the egg mixture for 5 minutes, turning once. Heat 1 tablespoon oil and 1 tablespoon butter in a very large sauté pan or cast-iron skillet over medium heat. Add the soaked bread and cook 2 to 3 minutes on each side, until nicely browned. Place the cooked toast on a sheet pan and keep it warm under foil. Sauté the remaining soaked bread slices, adding butter and oil as needed, until all slices are cooked. Reheat French toast in the oven or grill, on a lined sheet tray or cast iron skillet, until cooked throughout. Remove the French toast from the heat source. Create the “bear paw” in the center of each piece with the mixture, using the back of a spoon. Using a spatula, place in warmed mini cast-iron skillets and add the almond “claws” for the final touch. Serve with maple syrup, fresh berries and confectioners sugar on the side. ALMOND BUTTER FILLING 7 ounces unsalted butter (1¾ quarter sticks), room temperature 4 tablespoons muscovado sugar (or dark brown sugar, plus 1 teaspoon dark molasses for a richer flavor) 1 ⁄8 teaspoon kosher salt ½ cup unsalted blanched whole almonds, approximately 4 ounces 1–2 tablespoons pure maple syrup Place almond butter filling ingredients in a food processor fitted with a blade attachment and pulse. Chill for 15 minutes in refrigerator. Reserve. PAW PRINT MIXTURE ¾ cup labneh cheese (or equal parts cream cheese and crème frâiche, creamed together) 2 teaspoons maple syrup (add more for sweeter topping)
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Special thanks to Antique Corral and Artistic Habitat in Redondo Beach for supplying props and Even Peller for location scouting.
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n e d l o G y t i n u t r o p p O Pouring it all into their craft, the creators of Torrance’s Strand Brewery Co. expand on their recent success and look toward a promising future. WRITTEN BY STEFAN
SLATER O’DONNELL
PHOTOGRAPHED BY SHANE
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“Convincing people that what you have is just as good— or even better—than the beer they already like is tough.”
ichard Marcello and Joel Elliott share a common vision: to create high-quality, handcrafted beers. They’ve spent the last seven years striving to create top-notch beer … or, as Richard describes it, a beer that—as soon as you have one—you have to have another. “Convincing people that what you have is just as good—or even better—than the beer they already like is tough,” says Richard who, along with Joel, founded Strand Brewing Co. in Torrance in 2009. What started as a small, 1,000-square-foot operation that only pumped out a few hundred barrels of beer each year has evolved dramatically. Now Strand has a 36,000-square-foot facility, and they have a current annual capacity of more than 7,000 barrels. Their tap beer can be found in hundreds of bars, restaurants and hotels in California, and they distribute their bottled beers to markets and grocery stores throughout the state as well. Strand will celebrate its 7th anniversary in October. For Joel and Richard, the upcoming event serves as a reminder that they’ve finally made it—that all the hard work and sacrifices were truly worth it. They’ve created a product that they feel embodies their get-it-done determination, and they’re excited to see what the future holds for the brewing company. “We’re at 7 now, and it’s a lot of fun,” says Richard. It was Joel who called Richard back in the early 2000s and proposed the idea of starting a South Bay brewery. “People thought we were crazy,” says Joel, adding that starting up a brewery in the wake of the 2008 financial crisis was particularly challenging. “When we started, no one cared about us,” says Richard. “No one paid any attention, except for a few select beer bars and craft beer fans.” When they started Strand, brewing culture was still fledgling in both Los Angeles and Orange County, and there wasn’t much of a community to turn to for support. Though Richard worked in the restaurant industry for decades before starting Strand, neither founder had much experience with brewing—Joel had worked as an assistant to fashion and celebrity portrait photographers. But they both loved beer. And Richard knew that he and Joel had one important commonality: They both knew how to work hard. “Everything about [Joel] is about his artwork,” says Richard. “If he’s welding a pipe, it’s his artwork.” The Youngstown, Ohio native says he knew he hit gold with Joel. Born in Honolulu, Hawaii, Strand’s brewmaster is extremely hands-on. He’s the kind of person who spent
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Golden Opportunity
his childhood taking things apart just to learn how they worked. “I can’t tell you how many times I’ve taken a ‘broken’ thing apart to find that everything looked good inside, put it back together, and it magically worked,” says Joel. The two had faith in one another’s work ethic, and despite the financial crisis they went ahead with establishing Strand. Richard, with his restaurant background and love of salesmanship, would handle sales, marketing and front-end issues. Joel, with his love of machinery and hands-on learning, would handle brewing, the art department and maintenance. They borrowed more than $80,000 from friends and family and started their first facility in a Torrance industrial park. The company’s name is a nod to both the German word for beach (“strand”) and The Strand in Hermosa. The two started with one beer, their 24th Street Pale Ale, and Joel ended up having to fabricate some of their first brewing equipment on his own. “I was forced to learn to weld and fabricate, which wasn’t a huge stretch really,” he says. Richard went bar to bar and restaurant to restaurant, pushing their tap beers. Strand, at first, was “under-funded, understaffed,” he says. “It was like being a new parent; we didn’t know what we were doing. We’d never run a manufacturing plant before.” Joel points out that the two of them worked 80- to 100-hour
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workweeks for the first few years. Income flow was minimal. “My wife and I were living off of credit cards and borrowed money. We’d just had kids. Trying to support a new family that way is stressful,” he says. They concentrated on tap-only at first and exclusively on the one pale ale. Currently there are dozens of breweries and brewpubs throughout the city of Los Angeles alone. But back when Rich and Joel first started Strand, there were only several breweries scattered across the entire county—making Strand one of the founding pioneers of LA’s brewing scene. At the time, local LA-made craft beer was still a novel idea. When the duo finally started selling beer, says Joel, buyers told them that they were taking a big chance. But Strand’s fan base grew rapidly. It eventually got to the point that when local restaurants or bars ran out of Strand beer, their customers would complain. Strand brews its handcrafted beer in small batches, and beer fans appreciate the time and energy that goes into the beverages. “I make beers that I like to drink and do my best to make them the same every time so that others can enjoy what I enjoy,” says Joel. The first working production brewery in the city of Torrance, Strand now brews a range of different beers. Their larger facility also boasts a spacious taproom, which has helped grow Strand’s local customer base.
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Golden Opportunity
“We have a great fan base right in our backyard,” says Richard, adding that the taproom gives locals the chance to meet and mingle with other Strand fans. The taproom features communal seating, shuffleboard, free parking, and there are outdoor areas for food trucks to stop by. “The taproom has to be about two things: community and the beer,” he says. With the anniversary coming up, Joel and Richard are looking to the future. “We started off crawling, now we’re walking, and soon we’ll be running,” says Richard. During the actual anniversary this fall, Strand will host a three-day celebration. But beyond that point, Joel and Richard are looking forward to gradual growth and experimentation. Richard wants to explore canning beer soon, and Joel is in the process of helping train others to handle more of the day-to-day operations. Once that’s complete, he can start creating more recipes—or as he calls it, getting a chance to “play in my workshop a bit more.” For Richard and Joel, Strand’s beer is about “quality and pride in what they do.” They plan to keep on working hard, and they’re determined to keep crafting brews that, they hope, the South Bay can be proud of. “We do it our way,” says Richard, adding that he feels that Strand has come to represent brewing in the South Bay. He and Joel feel the need to create the best beer they can possible make. Anything less, they note, would be a slight against their home. “You have to nail it. You can’t do it sort of well. You have to put your best foot forward.”
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POUR & PAIR HARVEST BALL ORANGE WHEAT ALE A deliciously light, refreshing and fairly zesty wheat ale, the Harvest Ball is a great choice to pop open on a warm day. Pairs well with a wide range of meals, especially lighter, summery dishes. 24TH STREET PALE ALE This one’s best for those who crave a bold and flavorful beer. It’s well-balanced with a hefty helping of malt and a slightly bitter finish. Pair with burgers, tacos and other beach-style dishes. WHITE SAND IMPERIAL IPA Crisp with rich notes that evoke the tropics, the White Sand is big and hoppy. It pairs well with seafood and spicy dishes.
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Lia Lavender MUSICIAN Smitten Ice Cream at The Point in El Segundo
STYLE ASSISTANCE BY JULIA HOROWITZ; MAKEUP AND HAIR ASSISTANCE BY CARRIE PURSER AND NINA LOPEZ
Tamika top, $178, Corbin 2 shorts, $178, Saturn bracelet, $98, and ring, $98; all at Trina Turk in Manhattan Beach. Isabell tote in Citrion by Annabel Ingall, $480, and Ray-Ban aviators, $170; both at marea boutique at Terranea.
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t s Fa
n o i h s a F Hitting a few walk-up windows across town in some mouthwatering summer style STYLED & PHOTOGRAPHED BY MONICA MAKEUP & HAIR BY
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OROZCO LESLIE RODRIGUEZ
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Feature Hed
Celeste Mygl Perez
June Quan
FOOD BLOGGER, WELLFED.CO Project Taco at the Hermosa Beach Pier
FOOD BLOGGER, STIRANDSTYLE.COM The Standing Room in Redondo Beach
Monic dress in red-orange by Alexis, $612; marea boutique at Terranea. Flights of Fancy grapefruit crossbody by Kate Spade, $278; Kate Spade at Del Amo Fashion Center. Wood bangles, $21, and hoop earrings,$9; Sugarcloth at Del Amo Fashion Center. Noemi shoes by Jorge Bischoff, $124; Sole of Brasil, soleofbrasil.com.
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Dextra top, $188, Moss 2 pant, $268, and Aquarius ring, $98; all at Trina Turk in Manhattan Beach. Ray-Ban sunglasses, $175; marea boutique at Terranea. Bahia shoes by Loucos + Santos, $120; Sole of Brasil, soleofbrasil.com.
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Feature Hed
Zadie jumpsuit, $398, Park Ave crossbody saddle bag, $228, Gorjana gold tribal necklace, $85; Beach & Beverly in Hermosa Beach. Sunglasses, $45; Sugarcloth at Del Amo Fashion Center. Adrianna shoe by Loucos + Santos, $99; Sole of Brasil, soleofbrasil.com.
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Gilda top, $268, Corbin 2 short, $198, Sunkissed tote, $198, Bodrum pendant necklace, $124, Aquarius ring, $98; all at Trina Turk in Manhattan Beach. Hoop earrings, $9; Sugarcloth at Del Amo Fashion Center. Bahia shoes by Loucos + Santos, $120; Sole of Brasil, soleofbrasil.com.
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WATCH THE FILM AT OURSOUTHBAY.COM
EPISODE 2: Fast Fashion An on-set look at the making of Southbay’s Summer fashion shoot presented by
a film series by
plaza
mexico Married couple and contributing photographers Siri and Jeff Berting explore the colorful food markets of nearby Lynwood’s open-air shopping venue, inspired by the ancient city of Monte Albán. PHOTOGRAPHED BY
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SIRI BERTING
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We see three generations of families shopping for their weekly groceries here."
Feature Plaza Mexico Hed
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Feature Hed
We bake our breads right here every day and are sold out by 4 p.m." People come here because they know they will find the same products and brands they find back home in Mexico."
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SUMMER MEDLEY A fruit carpaccio with almonds, honeycomb, cacao nibs, chia seeds, labneh and edibleoursouthbay.com flowers
The Raw DEAL The rise in popularity of raw foods is creating culinary experiences that exceed even the most adventurous diner’s imagination. Here, meet some of the innovators who helped spur the trend and the group of local chefs who are carrying the (unlit) torch. WRITTEN BY JOSHUA
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LURIE |
PHOTOGRAPHED BY SHANE
O’DONNELL |
STYLED BY KARA
MICKELSON
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primal
“Foods like oysters and raw meat are . We just crave them!”
W
hen it comes to “raw” food, you’ll find numerous interpretations. Vegans are quick to point out that raw food means plant-based ingredients that aren’t heated above approximately 118º, thereby preserving beneficial enzymes and nutrients. For others, raw brings to mind oysters and crudo or meat preparations like tartare and carpaccio. Still others think of Hawaiian classics like poke and Japanese predilections for sushi and sashimi. At the most basic level, fruits and vegetables are what many people think of as raw food. But for just a moment, forget about all of this—any preconceived notions—and open your mind to discovering a plethora of uncooked possibilities. RAW ON THE RISE When late Chicago culinary legend Charlie Trotter and co-author Roxanne Klein published their Raw cookbook in 2003, the two chefs adhered strictly to the raw, vegan definition—topping out at 117º—while applying fine dining techniques (and occasional luxury ingredients) to dishes like portobello mushroom pave with white asparagus vinaigrette. Raw, vegan food first took hold in LA in beach cities like Santa Monica and Venice, where alternative diets are more readily embraced. Places like Juliano’s RAW and Euphoria Loves Rawvolution (both now closed) captured peoples’ attention. Matthew Kenney’s Plant Food + Wine in Venice and 118 Degrees in Tarzana (there’s that temperature again) are two of the latest restaurants to preach the gospel of raw to a growing band of acolytes. WHEN IT COMES TO CRUDO At Il Grano, which closed in 2015 in West LA after 18 years in business, Chef Sal Marino was an early proponent of crudo—the raw seafood preparation popular in Italy. Chef Sal, whose family also runs Marino Ristorante in Hollywood, combed fish markets, farmers markets and his backyard garden to come up with the best, most inventive preparations. During one of my last meals at the restaurant, he served a beautiful tuna crudo with raw sliced almonds. In the past he also prepared crudo flights that rotated preparations like thin-sliced Maine sea scallop topped with yellow beet, albacore dressed with salmon roe or silky Japanese red snapper sprinkled with
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The Raw Deal
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WHERE’S THE BEEF? Steak tartare with a quail egg, caper berries, fried lotus chips and whole grain mustard SUMMER 2016, SOUTHBAY
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TABLEWARE COURTESY OF ARTISTIC HABIT IN REDONDO BEACH.
The Raw Deal
SUNKEN TREASURES Sea bass crudo with tangerine, avocado, shishito peppers, puffed wheat, strawberry, kumquat and micro cilantro
black pepper. Now Denis Dello Stritto, who hails from Caiazzo, Italy, carries the torch (unlit, of course) for crudo with Culina—a modern Italian restaurant located inside The Four Seasons Beverly Hills. Culina even has a dedicated crudo bar by the entrance that prepares seasonal dishes like swordfish carpaccio with Meyer lemon, pink pepper and basil. Another showstopper involves sea scallops with fava bean puree and luxurious black truffle.
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DEEP SEA DINING Of course one of LA’s most established raw food preparations is sushi. The South Bay has a veritable treasure trove of sushi bars, initially spurred at least partially by the need to feed homesick execs from Japanese car companies like Toyota, Nissan and Honda, which set up North American headquarters here. Champions for righteous omakase south of LAX include Sushi Chitose in Redondo Beach, Hirose Sushi and Kantaro Sushi in
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The Raw Deal
Torrance, and Kanpachi in Gardena. Really, though, no corner of LA is sushi-free at this point, with other hotbeds now found in Beverly Hills and downtown. One of the fastest growing raw trends is poke. This traditional Hawaiian dish now has more fans than ever, given the plethora of poke places that are popping up all over LA. The Hawaiian word “poke” translates to English as “to slice” or “to cut,” and the fish is normally served in cubes. South Bay newcomers for build-your-own poke bowl shops include Jus’ Poke in Redondo Beach and Hooked Poke Market, which The Hook & Plow restaurant owners recently debuted down the hill on Hermosa Beach Pier. Both offer a choice of seafood (typically tuna or salmon) tossed with ingredients like soy sauce, sesame oil, onion and seaweed. A short drive south, or about a 4-mile ride along Marvin Braude Bike Trail, Quality Seafood resides along Redondo Beach’s International Boardwalk. The company has roots in the Dragich family— Yugoslavian immigrants who first started fishing in Seattle—and has operated in this location since 1953. If you’re wondering what to order at their oyster and clam bar, consider their amusing motto: “Eat Fish—Live Longer, Eat Clams— Love Longer, Eat Oysters—Last Longer.” Quality Seafood stocks more
ARTISTIC INTERPRETATIONS Market-driven chefs are also finding inventive ways of presenting and plating raw fruit and vegetables. For instance, farm-to-table Chef Diana Stavaridis devotes an entire menu section to ingredients “from the garden” at Manhattan House in (you guessed it) Manhattan Beach. Her organic greens feature garden lettuces, avocados and radishes, which are all presented in their naked glory. Each season also brings a different salad. Spring’s contribution consisted of sunflower sprouts, English peas, avocado, radish, Parmesan and lemon vinaigrette. Technically her peas are flash-cooked to soften them, but the rest of the salad gets a raw pass. Summer, fall and winter provide a whole new set of ingredients for Chef Diana to paint on her culinary canvas. Closer to Manhattan Beach Pier, Fishing With Dynamite is the seafood-focused restaurant from Chef David LeFevre and the Simms brothers. “New-school” ceviche is a standout preparation that’s far different from what you’d find at the aforementioned Peruvian restaurants. The dish may star rockfish and shrimp, depending on what’s in season. To start summer, accompaniments included blood orange, black plum, radish, spicy Serrano chilies, avocado and lime.
raw state
“There is no better way to show off incredible quality seafood than in its .” than 20 oyster varieties from around North America, which live on a sliding scale of salinity, plus 10 kinds of clams and mussels. They’ll even crack and clean live sea urchin so you can eat the creamy, orange-yellow lobes right by the water. Jeff Jones from Quality Seafood takes a technical view of raw food but is by no means vegan. He says, “Raw is anything uncooked, or not having the protein structure changed through heat or chemical reaction. [That] could mean fish as in sashimi, oysters which are shucked while live then eaten, or even scallops.” However, Jeff understands the need for limits when it comes to eating raw seafood. “It makes sense for things to be eaten raw when, firstly, it is safe to do so and, secondly, when it tastes good. Some things we won’t serve raw. This is usually because it is either too risky due to a higher potential for food illness, or we know it won’t taste good and talk the customer out of it.” For instance, fresh-caught Spanish mackerel eats beautifully raw, whereas he’d dissuade customers from eating uncooked crab and shrimp. The South Bay also has a sizable Peruvian population, which means several eateries offer ceviches and tiraditos—two popular seafood preparations from that coastal South American country. In both cases, the fish and shellfish are unheated. But they “cook” when hit with citrus juice or leche de tigre (a piquant blend of lime juice, garlic, ginger and celery), which helps balance frequent co-stars: starchy, steamed, hominy-like choclo and sweet sliced yams. El Rocoto in Gardena has a host of tiraditos, including a version with halibut, citrus ponzu lime and ají amarillo. The four outposts of El Pollo Inka all serve mixed ceviche with shrimp, squid, scallops and sea bass, or a simpler version that’s limited to strips of fish.
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Fishing With Dynamite also features a knockout raw bar. Platters of oysters, littleneck clams, mussels and more come with sauces like yuzu kosho mayo and pico de gallo. Orders arrive in three sizes, each with a punny name: The SS Minnow, The Queen Mary and The Mothershucker—a spectacular structure stacked with seafood that’s designed to feed five or six people. The biggest decision basically comes down to how many empty shells you’re looking to stack. Down the street at The Arthur J, a meat-centric Mad Men-style steakhouse from Chef David and his business partners, he serves two more raw gems. Classic steak tartare comes with a quail egg, green peppercorn and rye toast. He also casts his line back into the sea to produce an impressive Japanese hamachi tartare with avocado, Thai chilies, persimmon, a puffed rice chip, cucumber and peanut—a leading example of his frequent explorations of Asian flavors. “There is no better way to show off incredible quality seafood than in its raw state,” Chef David says. At Fishing With Dynamite, that means “the most pristine seafood available that has been sourced responsibly, handled properly and is uber-fresh.” He applies the same principles to land-based ingredients at all of his restaurants, including Manhattan Beach Post. No matter the forum, he’s looking to “make the ingredients shine.” What is it about raw foods that appeals so strongly to the chef? “Foods like oysters and raw meat are primal,” he says. “We just crave them! There is a lot of thought, skill and planning that goes into sourcing and serving them properly, but when it’s done right the response is profound.”
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A la
Carte
A writer eats her way through France’s Michelin-star restaurants and gets a snapshot of regional cuisine culture. WRITTEN BY SHANNON
SHARPE
I
landed in Paris the afternoon of my birthday. My red-eye flight had been delayed by four hours, and by the time I arrived I felt grubby, tired and—after picking over a terrible breakfast on the plane—incredibly hungry. Thankfully my sister Lisa, who had arrived that morning, knows me well and had already gone out and purchased an array of French cheese, bread and fruit. It was the perfect beginning to our weeklong French culinary adventure—a trip that took us from Paris to Provence to Nice, sampling Michelin-star restaurants in each city. We began that night with the tasting menu at Spring, a Michelinstar restaurant with Chicago-bred, Le Cordon Bleu-trained executive chef Daniel Rose at the helm. Spring is located in a 17th-century building on a side street in the 1st Arrondissement. The sign is so subtle one can walk by and not even see it, which we did—twice. Upon entering we were led down to a cavernous, dimly lit lower level that would’ve been the perfect setting for a romantic dinner. But alas, I was there with my sister. We had a full view of the open kitchen, which provided a lively atmosphere balanced by quiet, respectful service in which the waiters spoke barely above a whisper—allowing us to focus on our food. The seafood meal began with a creamy potato soup with saffron and mussels, followed by eggplant that was balanced with smoky bonito and briny bottarga. Pike was served with rich lobster, complemented by sweet peas. The main course was incredibly tender pigeon with apricots and girolle mushrooms. The meal was topped off with three desserts: cherry clafouti, Greek yogurt sorbet, and a mixture of chocolate, caramel and almonds. It was a birthday dinner like nothing I’d ever had. 6 rue Bailleul in Paris, springparis.fr Several days later we left for Arles in Provence. Unfortunately our trip did not go as smoothly as we planned, and we missed our train.
We got on another, but by the time we arrived in Arles the rental car company had closed—meaning we had no means of getting to our planned dinner at La Chassagnette, which sits outside the city. We quickly learned from the cab driver who picked us up at the station that it would be an absurdly expensive taxi ride to get out to the restaurant. But by some small twist of fate, as the driver pulled up in front of the apartment we’d rented he saw Chef Armand Arnal himself about to get into a car. The driver jumped out and explained our situation, and Chef Armand smiled broadly and told us if we were willing to take a taxi one way, he would be sure to get us home. Apologies in advance for the cliché, but eating at La Chassagnette is not just about the food; it’s about the experience. Chef Armand’s passion for local food has been with him since he was a small boy, when he spent his Saturdays with his great-grandmother as she sold produce at the local farmers market. So after a career evolution, it seems only fitting that he would come to reign over this restaurant nestled in the Provence countryside—complete with an abundant vegetable and flower garden. When we arrived Chef Armand came out and discussed with everyone what they preferred: a focus on seafood, meat or both. Lisa and I both chose seafood. We were then taken into a screened-in garden where a three-legged cat wandered about visiting each table. We began the seven-course meal with strawberry gazpacho. Cool and sweet, it tasted like summer. Poached prawns were served with green beans and a bouillabaisse broth. Carrots with gremolata accompanied braised sea bream. And the dessert was a cherry crumble. After this leisurely dinner that went on for several hours, Armand drove us back to town and put up with me peppering him with questions from the back seat about his food, his inspirations and how he got to be where he was. “She’s a journalist,” my sister explained. Route du Sambuc in Arles, lachassagnette.com
PLATED PERFECTION Opposite page: Flaveur in Nice. Above: Spring in Paris.
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À la Carte
IN THE DETAILS La Chassagnette in Arles.
The final stop on our culinary tour was Nice. Unlike in Paris and Arles, we had no plan for where we wanted to eat there. A little bit of last-minute research took us to Flaveur—a modern French restaurant owned by two brothers, Gaël Tourteaux and Mickaël Tourteaux. Flaveur served the most artful meal either of us have ever eaten. Caviar was delicately served on a porcelain board. The seafood risotto was presented as a foamy masterpiece. Seared scallops and gyoza ravioli were topped with the petals of zucchini flowers. A textured assortment of chocolate—including chocolate ice cream and raw chocolate—was so lovely, we had to pause before destroying it. 25 Rue Gubernatis in Nice, flaveur.net Each of these restaurants came to define our experiences in the cities we visited: a tucked-away restaurant in Paris that feels like you’re in on a secret; a wild garden in the countryside; and an elegant meal in a seaside town that has served as an escape for the toast of Paris for decades past. Eating your way through the country provides a small glimpse into the lives of the French.
“Each of these restaurants came to define our experiences in the cities we visited ...”
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Our dishes are made from scratch every day starting with the freshest raw ingredients. No premade sauces. No frozen ingredients. No shortcuts. We serve 100% natural meats, sustainable seafood, and seasonal produce to ensure the best quality and taste in every bite.
EL SEGUNDO | 2361 Rosecrans Ave, El Segundo, CA PAULMARTINSAMERICANGRILL.COM
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@PaulMartinsAG
/PaulMartinsAmericanGrill
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Make peace with your bikini Ocean View Yoga New student specials: One week unlimited - $30 One month unlimited - $75 10 Classes for - $100
1112 Ocean Drive, Manhattan Beach,CA. 90266
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yogaloftmb.com 310.372.7334
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health-inspired, chef-driven food that nourishes the mind, body & soul
509 pier avenue hermosa beach 310.318.1600
thesourcecafehb.com @thesourcecafehb
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“Our practice is professional but fun. We pride ourselves on providing the best service, and our goal is for patients to feel comfortable, calm and even relaxed while they’re here. The bright colors on the walls and the natural sunlight coming through all the windows make you feel happy and relaxed. The waterfall contributes to the calm vibe. When you’re given the new-patient tour, you’ll see and experience all the technology we utilize, which enables us to provide the best possible care for our patients.” – DR. MICHAEL FULBRIGHT, FULBRIGHT COSMETIC & RECONSTRUCTIVE DENTISTRY
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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 J.P. CORDERO & LAUREN PRESSEY
120 STEVEN K. OKAMOTO, DDS & MICHELLE OKAMOTO, DDS 122 GIRI PALANI, DDS, FICOI Palani Center For Dental Implants 124 BITA DAVOODIAN, DDS
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125 MICHAEL FULBRIGHT, DDS Fulbright Cosmetic & Reconstructive Dentistry 126 SUMMER L. BLAKE, DDS, MS Summer Orthodontics
128 NIKI MAGHAMI, DDS, MS 129 DANA SAMET, DDS Dental Art Of South Bay 130 RAY R. PADILLA, DDS
127 CHRISTINA L. HUTCHINSON, DDS Hutchinson Dental
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STEVEN K. OKAMOTO, DDS MICHELLE OKAMOTO, DDS Owner & Associate
22330 Hawthorne Boulevard, Suite E Torrance 310-373-1120 okamotodds.com
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 more than 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
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the latest technology, still subscribes to the old-fashioned approach of listening to patients’ concerns.”
tions that may need further diagnosing such as oral cancer, various skin disorders and obstructive sleep apnea.”
How does dental health contribute to overall good health?
How do dentists and physicians work together to treat patients?
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 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.”
FAST FACT Both Dr. Steve and Dr. Michelle are graduates of the UCLA School of Dentistry.
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 condi-
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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PALANI CENTER FOR DENTAL IMPLANTS Giri Palani, DDS, FICOI Owner
28358 S. Western Ave., Rancho Palos Verdes 310-547-1128 drpalani.com
P
alani Center For Dental Implants specializes in replacing teeth with dental implants and creating smiles that look beautiful, healthy and natural. In practice for more than 13 years, owner Dr. Giri Palani also offers aesthetic dentistry and full-mouth reconstruction. He earned his DDS degree at Marquette University, and his post-graduate studies were completed at Cedars-Sinai Hospital and UCLA Medical Center.
What can patients expect when they visit your office? “Our patients can expect a first-class level of care in a clean, safe and comfortable setting. I am proud to say that we have one of the most technologically advanced dental offices in the Los Angeles area. This directly translates to better treatment outcomes, patient comfort and safety.”
What makes you passionate about dentistry?
What can parents do to help their children establish good oral health habits?
“Emphasize oral hygiene (brushing, flossing, low-sugar diet) at an early age. Make sure you establish a good relationship with your child and their dentist from a very early age. It is extremely important that children learn how to take care of their teeth and are comfortable with their dentist when there is a dental issue. Hygiene and diet are the most important to prevent dental issues for children. Making sure children are comfortable with their dentist and not fearful is also extremely important.”
“My passion is giving people back teeth they have lost with dental implants. My team and I have spent countless hours of training and continuing education to provide the most advanced dental implant and cosmetic dentistry experience for our patients. I love dentistry because it allows me to be an artist, doctor and engineer all at the same time. Every day people leave my office absolutely in love with their smiles that I created. Being able to do what I do is one of the biggest blessings in my life!”
How do you earn your patients’ trust?
What do your patients like best about you?
How do you distinguish yourself from the competition?
“Our patients love the passion that our team has for the work we do every day. We are all always so excited to give people the smiles that they have always dreamed of. This excitement is extremely contagious!”
What do you love most about health care?
“I love being able to solve problems, create a solution and give people hope that their tomorrow is going to be better than today.”
What are some of the latest advances in dentistry today?
“There are so many amazing advances is dentistry that you can witness firsthand at our office. Today we are able to use CT scans, digital X-rays and CAD/CAM technology
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to create a surgical guide to place dental implants in the perfect position without any incisions in the gums. We are also using 3-D printing to make our patients crowns and dentures in one appointment.”
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“We earn our patients trust by being extremely thorough in our examination and diagnosis. We clearly explain to our patients their diagnosis and thoroughly explain all of their treatment options. The technology we have with CT scans, digital X-rays and HD oral cameras enable our patients to see what I see. This way our patients are better able to understand their dental issue and the treatment needed to solve it.”
“I really hate to call my colleagues my ‘competition.’ I feel they are all very capable, and I respect all of them very much. I think what is most important is that the patient finds a practitioner they feel most comfortable and safe with for their particular dental need.”
Tell us about holistic dentistry.
“Holistic dentistry comes from the fact that our mouth and teeth are a part of our bodies. Any disease in the mouth can adversely affect a person’s general health and vice versa. Our approach for dental care is holistic, as we use the most biocompatible materials available in dentistry. Our focus is not just the teeth or the mouth but overall great general health for all our patients.”
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FAST FACT Dr. Palani specializes in dental implants, aesthetic dentistry and full-mouth reconstruction.
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D
r. Bita Davoodian has worked in dentistry for 16 years, earning her dental degree at the University of the Pacific in San Francisco. She is a member of the ADA, CDA, WLADS, American Academy of Dental Sleep Medicine and other professional designations and affiliations.
What would you like potential patients to know about you?
BITA DAVOODIAN, DDS, INC. 1959 Kingsdale Ave., Suite 202 Redondo Beach 310-793-1000 drdavoodian.com
“I am dedicated to creating beautiful, long-lasting smiles and maintaining the oral health of my patients. I strive to deliver the highest quality dental care in an atmosphere of warmth, kindness and respect. I truly believe that preventative care and education are the keys to optimal dental health.”
To what do you attribute your practice’s growth?
“Our growth is based on the trust we build with our patients combined with the satisfaction of treatment, which leads our patients to recommend their family and friends. Patients experience our love for dentistry through quality care. We address patients’ needs in a comfortable environment, giving them a realistic, comprehensive treatment plan based on decisions we make together. Most importantly we stay abreast of new developments in order to provide patient care at the highest standards.”
What do your patients like best about you?
“Patients love that we provide a full range of dental treatment including preventative, family and cosmetic dentistry. We are flexible in scheduling appointments around the patients’ needs and are always on call for emergencies. We assure comfort by listening to patients and addressing all questions prior to any dental procedure.”
FAST FACT For the past five years, Dr. Davoodian has been a clinical instructor at UCLA, teaching students weekly with advanced clinical cases.
What is your area of specialty?
“Cosmetic dentistry is a branch of dentistry that improves the aesthetic appearance of your smile. It is different from general dentistry, which focuses on dental health and maintenance. Advancements have been made in cosmetic dentistry—the materials used are durable, have a similar feel to natural teeth and can match the natural shade of teeth. Whether you desire to fix a crooked tooth, want whiter teeth or need a smile makeover, we want to help you achieve the smile you want.”
What is the connection between dental health and overall good health?
“The condition of your mouth is closely related to your overall health. Therefore, taking care of your teeth isn’t limited to a nice smile. There have been many studies linking diabetes and heart disease with gum disease.”
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D
r. Michael Fulbright, owner of Fulbright Cosmetic & Reconstructive Dentistry, has been a dentist for the past 16 years. He performs all aspects of full-mouth reconstructions and has trained extensively in dental sleep medicine.
What can parents do to help their children establish good oral health habits?
“Parents have to be role models in maintaining their oral health. Consistency is key so we can prevent and mitigate any major health concerns. Since all children’s dental care is covered by Obamacare, there is no reason for parents to deny their children routine checkups and cleanings. We pride ourselves in taking care of all general dental needs for children and adults.”
How does dental health contribute to overall good health?
“We’ve recently rolled out our Oral Systemic Health program, which makes the connection between inflammation in the mouth and chronic systemic disease. By taking blood and saliva samples, we can link the increase in risk of oral bacteria with our biggest killers such as heart attacks, strokes, cancer, diabetes, pregnancy complications and Alzheimer’s disease. It’s a much more aggressive, technologically advanced approach to help our patients gain control of wholebody (systemic) inflammation. Did you know 50% of heart attacks are triggered by oral pathogens?”
FAST FACT Because 50% of heart attacks are triggered by oral bacteria, Dr. Fulbright and his team offer DNA saliva testing to show risk associated with different diseases.
What do you love most about health care?
FULBRIGHT COSMETIC & RECONSTRUCTIVE DENTISTRY Dr. Michael Fulbright Owner
1815 Via El Prado, Ste. 200 Redondo Beach 310-316-4477 fulbrightdental.com
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“I love that the medical community is starting to work more closely with dentists. I have patients who are visiting me before surgery now because more and more surgeons are requiring their patients to have a clean bill of health by their dentists prior to performing surgery. If patients have inflammation and disease in the mouth—either from their teeth or gums—they are compromising the outcome of their surgery. We’re proud to be working with more than 20 physicians who refer patients to us to treat sleep apnea. Patients are much more compliant using the custom fit oral appliance. It’s more comfortable and less cumbersome than the CPAP, and working together with their doctors we are literally saving lives.”
Tell us about your family.
“I consider myself incredibly lucky. I have two healthy kids and an amazing and supportive wife. We recently found out that we’re expecting our third child, which was a shock to both of us. We’re excited and embracing the crazy curveball that life has thrown us … it truly is a blessing and a gift.” SUMMER 2016, SOUTHBAY
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ummer Orthodontics is an 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 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!
SUMMER ORTHODONTICS Summer L. Blake, DDS, MS Orthodontist/Owner
451 Manhattan Beach Blvd., Suite D-224 Manhattan Beach 310-545-0770 summerorthodontics.com
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.”
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, cooking 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, 8, Tegan, 5, and Briggs, 3. It is a very exciting time for our family!”
FAST FACT Dr. Summer and her husband, Matt, have three children ages 8 and younger.
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utchinson Dental is a family dental practice owned by Dr. Christina Hutchinson. Dr. Hutchinson practiced dentistry in Oklahoma for five years before she relocated to Los Angeles for a dental residency at UCLA. She worked with a Manhattan Beach private practice for nearly six years before opening her own practice in 2015.
HUTCHINSON DENTAL Christina L. Hutchinson, DDS Owner 512 Main Street, #4, El Segundo 310-640-2025 hutchinsondds.com
What can patients expect when they visit your office?
“A relaxed, friendly atmosphere. We are in El Segundo, so everybody knows everybody and everyone is already a friend. It’s so special to be a part of!”
What makes you passionate about dentistry?
“Dentistry is a multi-faceted blend of science, function, esthetics and comfort, which challenges and satisfies my mind. But figuring out how to pull off the technical stuff in a casual way so patients are comfortable is the trick. I love it at the end of a restorative appointment when a patient says that it was easier than they expected it to be.”
What do your patients like best about you?
“I’m honest with them. I’ve been practicing long enough that I can realistically advise them of their current dental problems or future ones. I never want any patient to sign up for treatment they don’t understand. I’m willing to spend time communicating so patients can receive the treatment they need with confidence.”
FAST FACT Dr. Christina was originally interested in becoming a cardiologist before switching her career plans—and university courses—to dentistry.
How do you emphasize preventative dentistry?
“I emphasize excellent home care to patients because there’s nothing like your own teeth and having dental health. You can achieve it with consistent brushing, contoured flossing and using a good fluoride product every day.”
What can parents do to help their children establish good oral health habits?
“Start them young and be consistent! If kids can establish a healthy oral hygiene routine as children, they form their sense of cleanliness and take that into adolescence and adulthood.”
How does dental health contribute to overall good health?
“A beautiful smile feeds your self-confidence and how others see you. A clean smile means less bacteria introduced into your blood to affect your cardiovascular system. A functional smile helps you chew to maintain a healthy diet. It’s easy to take for granted the importance of a dental health, but it is important—and that’s why we have to take care of what we have!”
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
NIKI MAGHAMI, DDS, MS 451 Manhattan Beach Blvd., Suite C232 Manhattan Beach 310-545-4440 beachteeth.com
D
r. Niki Maghami has practiced dentistry for more than 16 years. She works at Beach Teeth in Manhattan Beach along with Dr. Norris, Dr. Ozer and a team of office managers, assistants and hygienists. Dr. Maghami completed her DDS degree in 2001 from University of Illinois at Chicago.
FAST FACT Dr. Maghami is a lecturer at UCLA, training postdoctoral residents and fellows. In 2015 she completed the UCLA sleep medicine mini-residency program.
What can patients expect at their first appointment?
“I can’t tell you how many times I have heard from patients that they never had a dental examination like this before! The initial appointment is usually two hours. During that
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session I focus on the patient’s chief concerns and relevant dental history and then perform a head and neck exam, followed by a comprehensive intra-oral evaluation, radiographic interpretation and, if needed, making impressions for diagnostic purposes. Learning about patient’s needs and proper diagnosis are the most important steps in providing ideal individualized treatment.”
have equipped me to offer my patients treatments such as smile makeover, fullmouth rehabilitation, implant dentistry, CAD/ CAM dentistry, All-on-4® treatment concept, veneers, crowns, bridges, dental management of pre- and post-head and neck radiation treatment, dentures, temporomandibular joint disorder and sleep apnea.”
What is your area of specialty?
“What my patients like most about me is the personalized attention I give to each individual. I am completely invested in my patients’ dental, oral and esthetic care. I take pride in the quality of the care I offer. Working full time at UCLA as an assistant clinical professor prior to private practice has really changed my mindset to keep the patient’s interest at the highest priority. Currently I am involved with multiple local study clubs to allow for constructive team approach treatment for my patients. I believe this is the only way to grow and do the best we can for our patients.”
“After dental school, I completed a threeyear prosthodontics residency program at the VA West Los Angeles Medical Center. Prosthodontists treat highly complex dental conditions that are beyond the practice of general dentistry. Following that, I completed a one-year fellowship at UCLA in maxillofacial prosthetics, which focused on dental management of patients with history of head and neck trauma and illnesses such as cancer. My formal training and subsequent professional experiences
How do you earn your patients’ trust?
S P E C I A L A DV E RT I S I N G S E CT I O N
Top Dentists
DENTAL ART OF SOUTH BAY Dana Samet, DDS Owner
3500 Lomita Blvd., #204 Torrance 310-257-1111 sametdds.com
D
ental Art of South Bay is a general practice offering all aspects of dentistry, with a focus on cosmetic dentistry. Owner Dr. Dana Samet has been a dentist for 20 years and has practiced in the same office in the South Bay for more than 13 years.
What can patients expect when they visit your office?
“Their time matters. We spend time with them to clear the problem and offer explanations. We treat each patient as an individual.”
What makes you passionate about dentistry?
“It’s very detailed and specific, helping and caregiving in a very special way. It is rewarding for me to see the results.”
What do your patients like best about you?
“I offer high-quality dental care in a professional and relaxed environment.”
S P E C I A L A DV E RT I S I N G S E CT I O N
How do you emphasize preventative dentistry?
“Educating people about their needs and how to follow through with diet and oral hygiene.”
What are your tips for patients to maintain their oral health?
“Keep up with good brushing and flossing. Lowsugar diet. Regular checkups.”
What can parents do to help children establish good oral health habits?
“Establish a set schedule for brushing and flossing every day. Reward them for sticking with the schedule.”
How does dental health contribute to overall good health?
How does your team support you in being the best you can be?
“They are professionals, and they know how to work without passing the stress to each other. They have all been a part of this team for a long time and are real team players.”
FAST FACT Dr. Samet graduated from Lund University in Sweden in 1997.
What do you like to do for fun, when you’re not at work?
“Since our mouth is an important part of our body, a beautiful smile leads to self-confidence.”
“Bonding with my son, relaxing walks, hikes, reading, watching movies, hanging out with friends.”
How do you earn your patients’ trust?
Tell us about your family.
“Let them know what they need, but they are the ‘boss,’ and they will make the final decision.”
“I live in Palos Verdes with my son, Calvin, age 13, and our dog, Colton.”
SUMMER 2016, SOUTHBAY
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Top Dentists
RAY R. PADILLA, DDS Owner
14650 Aviation Blvd., Suite 150, Manhattan Beach 310-536-0710 raypadilla.net
T
he dental office of Dr. Ray Padilla focuses on cosmetic dentistry, sports dentistry and trauma treatment. In practice for 35 years, Dr. Padilla graduated from the University of Southern California School of Dentistry. He serves on the faculty at UCLA’s School of Dentistry and is a consultant and team dentist for UCLA Athletics and the Los Angeles Galaxy MLS. He has offered dental services at Olympic Games as well as international soccer and hockey competitions. He has been published in medical journals on trauma treatment, prevention and cosmetic reconstruction.
What can patients expect when they visit your office?
“We have a state-of-the-art facility with highly trained staff. We listen to our patients and treat them with dignity and respect. We believe informed patients make the best decisions and strive to make each visit to our practice a pleasant experience.”
What do your patients like best about you? “Patients like my caring and personal approach
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to dentistry, as well as my commitment to excellence. Most of our new patients come from recommendations from our present patients, which demonstrates satisfaction and, more importantly, trust.”
What are your areas of specialty?
“Family, cosmetic and sports dentistry, focusing on trauma treatment and cosmetic reconstruction. We offer preventive dentistry, crowns (functional and cosmetic), conservative fillings, implants, sleep apnea and snoring appliances, nightguards, custom-made athletic mouthguards and invisable braces (positioners) for minor tooth movement.”
How do you emphasize preventative dentistry?
“Our practice philosophy is preventive conservative dentistry. We give our patients several treatment options depending on their immediate and long-term dental goals. We have found that by doing preventive dentistry, the costs are minimal as compared to waiting until larger, less conservative procedures are needed.”
How do you earn your patients’ trust?
“We earn trust by listening to each patient’s needs and concerns and educating patients on preventive home care and diet. Each patient becomes a family member of our practice. Trust has to be earned. Wellinformed patients make the best decisions.”
FAST FACT Dr. Padilla is a founding member of the Academy for Sports Dentistry and also a member of the Manhattan Beach Rotary Club, the American Dental Association and the California Dental Association.
Tell us about your family.
“I have been married for 37 years to Margaret Padilla. We have two children, Jared and Jennifer. Jared works in real estate development, and Jennifer works for a Los Angelesbased marketing and public relations firm.”
S P E C I A L A DV E RT I S I N G S E CT I O N
Chris Adlam 310.493.7216 www.chrisadlam.com
Panoramic Ocean and Queen’s Necklace views from this stunning Palos Verdes Estates home. This property also features a private guest home with 2 separate living quarters! $4,350,000
REAL ESTATE OURSOUTHBAY.COM/REAL-ESTATE
1740 2ND STREET, MANHATTAN BEACH Elegant 6 Bed, 5 Bath craftsman boasting 4,012 SF across an open floor plan. The ultimate in luxury and beach living experience. Offered at $2,595,000 For Lease at $10,500/mo Listed by Justin Miller. BCB Premiere Estates | Beach City Brokers
398 W STAFFORD RD Celebrity Home Offered at $7,995,000
6 Beds, 7 Baths, 8,456 SF on 1.4 acres
www.398stafford.com
Rami ElminouďŹ
310.947.1180
rami@bcbestates.com
BRE 01434630
INTRODUCES A boutique luxury home division, representing distinct and inspiring properties throughout the South Bay and greater Los Angeles. At BCB Premiere Estates we are ďŹ rst and foremost passionate about our work. Derived from an established name the South Bay has come to know and trust, this exciting new division was formed to satisfy the lifestyle and needs of our valued clientele. Integrity, knowledge, and persistence‌ these are the values we promise to our clients.
a luxury division of
WHERE WE LIVE | PALATE
PAC I F I C PA L I S A D E S 8 Beds, 11 Baths, 14,392 SF on 3.5 Acres *Not Listed on the MLS. Call Rami for more information.
Offered at $16,500,000
Rami ElminouďŹ
136
310.947.1180
rami@bcbestates.com
BRE 01434630
SOUTHBAY, SUMMER 2016
oursouthbay.com a luxury division of
1 6 9 V I A L O S A LT O S Redondo
Beach
4 Beds, 3.5 Baths, 2,881 SF on 7,251 SF Lot Riviera Hilltop Home w/ Coastline, City & Mountain Views
Offered at $2,199,000 COMING SOON
Justin Miller
310.619.9389
mrjustinmiller@gmail.com
BRE 01425870
a luxury division of
2 3 6 5 2 S U S A NA AV E To r r a n c e
6 Beds, 5 Baths, 3,585 SF on approx. 1/2 acre
Hollywood Riviera hilltop home with ocean, mountain and city light views and resort-like grounds
Offered at $2,129,000
Holly Kauffman
310.345.0165
holly@perfectfamilyhomes.com
BRE 01425870
a luxury division of
NEW CONSTRUCTION
7 1 6 E LV I R A Redondo
Beach
Two New Townhouses in South Redondo 4 Beds, 3.5 Baths, Approx. 2,600 SF (buyer to verify)
Offered at $1,679,000 & $1,699,000
Gary ElminouďŹ
310.292.0332
GaryElmo@gmail.com
BRE 01139207
a luxury division of
COMING SPRING 2017 NEW
CONSTRUCTION
IN
ROLLING HILLS
Panoramic City Views, 5 beds, 7 baths, 2 offices, 8500sf, 1.2 Acres, Citr us Orchard, BBQ, Pizza Oven, Pool, Spa, Centralized iPad Integration, Movie Theatre, Wine Cellar for 700+ Bottles, Elevator, SubZero Appliances and more…
Offered at $7,400,000 *price is subject to pending approval of private road
Jeanevra Calhoun
424.634.8238
Jeanevra@AmpersandEstates.com
BRE 01976822
a luxury division of
T H E E S TAT E S AT
TRUMP NATIONAL 32030 Cape Point Dr, Rancho Palos Verdes
5 Beds, 6 Baths, 7,261 SF
Experience Resort-Style Oceanfront Living. Additional new contraction offerings available inquire for more details.
Offered at $5,499,000
Michelle Accetta
310.293.1883
michelle@weberaccetta.com
BRE 01915986
a luxury division of
3 7 0 1 V i a Va l m o n t e Palos Verdes Estates 2,075 SF on 14,910 SF Flat Lot Located within Palos Verdes Country Club.
 Golf Course Views
Offered at $2,299,000
Susannah Hogentogler
310.266.5145
suzhogi@gmail.com
BRE 01928604
a luxury division of
.
BCB | Premier Estates
WELCOMES ITS NEW TEAM MEMBERS
It is with great pleasure and enthusiasm that BEACH CITY BROKERS | BCB Premier Estates together welcomes new talent, new experience, and new faces to our growing team.
Ross Cohan
John Skulick
Shane & Shay Falkenstein
Heidi Skulick
Lynn O’Neil
Shiela Fowler
Jodie Infantino
Tim Hovland
Kelly Burner
Brian Huynh
Patrick Volosin
Shannon Angelos
Jennifer Galvan-Walter
Rose VanHook
Additionally, we are thrilled to add the El Segundo Office to the BEACH CITY BROKERS family. We look forward to a mutually beneficial future with our newest agents - both in business & friendship.
Integrity + Hard Work = Results. OFFICE LOCATIONS
200 S PCH, Redondo Beach 1716 S Catalina Ave, Hollywood Riviera 431 Main Street, El Segundo
a luxury division of
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YOUR HOME COULD BE HERE!
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REPRESENTING PALOS VERDES’ FINEST HOMES & ESTATES FOR OVER 30 YEARS!
3300 Palos Verdes Dr. W. Rancho Palos Verdes
$9,800,000 | 5 bedrooms | 10 baths 12,278 sq ft | Lot size 48,787 www.3300PalosVerdesDrWest.com
2990 Twin Harbors View Rancho Palos Verdes
$4,599,000 | 4 bedrooms + Library 6 baths | 6,208 sq ft | Lot size 12,647 www.2990TwinHarborsView.com
Monte Malaga Palos Verdes Estates
$2,399,000 | Lot with plans | 13,000+ sq ft Lot 5,000 sq ft Interior | Infinity Pool Ocean/Coastline/ Redondo to Malibu Views
LILY LIANG Executive Vice President, Strand Hill Properties 550 Silver Spur Road, Suite 240, Rancho Palos Verdes, CA 90275 14 SOUTHBAY, NOVEMBER (310) 2015 373-3333 | lily@lilyliang.com | www.lilyliang.com Cal BRE# 00837794
oursouthbay.com
Strand Hill / Christie’s International Real Estate is delighted to welcome:
JENNIFER & DAVE CASKEY
“The decision to join Strand Hill / Christie’s International Real Estate was one we felt necessary in order to continue to provide the first class service we are known for throughout the community. Christie’s is synonymous with global luxury while the Caskey name is synonymous locally with service and expertise. We felt it was a great fit for our clientele.” – Dave Caskey
ED KAMINSKY
“I am excited about my new affiliation with Strand Hill / Christie’s International Real Estate. The opportunity to bring global exposure to our clientele is important for the successful sale and purchase of real estate. We pride ourselves in providing premium service and this new partnership will allow us to expand the services we offer.” – Ed Kaminsky
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.
The art of real estate
STRAND HILL / CHRISTIE’S INTERNATIONAL REAL ESTATE 1131 Morningside Drive, 2nd Fl. Manhattan Beach, CA 90266 +1 310 545 0707
550 Silver Spur Road, Suite 240 Rancho Palos Verdes, CA 90275 +1 310 541 6566
info@strandhillproperties.com www.strandhillproperties.com
CAL BRE #01968431
AN EPIC MOMENT FUELED BY BAR NINE COFFEE.
Lauren Forbes of Forbes Corrales photographed at 1830 The Strand in Hermosa Beach wearing watch by Skywatch.
©2016 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. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor sales associates and are not employees of Coldwell Banker Residential Brokerage.
John Corrales of Forbes Corrales photographed at 608 15th in Manhattan Beach
barnine.com
1202 SOUTH IRENA, SOUTH REDONDO BEACH Brand New Modern Cape Cod
· Unbelievable Panoramic Ocean Views from Palos Verdes to Malibu · 5 Bedrooms | 4.5 Bathrooms in Approx. 3370 Sq. Ft. · Prime Location | Close to Beach and Hollywood Riviera · Charming and Quiet Street · High End Finishes and Upgrades Throughout · 3 Stop Elevator | Wine Cellar · Expansive Open Kitchen with Calcutta Marble and Thermador Appliances · For more Photos and Info please Visit 1202SouthIrena.com
CARL HENKEL Founder/Broker CaliforniaRealEstateAlliance.com CarlHenkel@Gmail.com 310-210-1625 BRE LIC#01427998
1056 7th Street - Hermosa Beach 4 Bedroom + Bonus Room | 4 Bathrooms | 2,350 sq. ft.
Offered at $1,799,000
CHAD HEITZLER FAHLBUSCH NW REAL ESTATE BROKERS
EMAIL: CHAD@SOUTHBAYCHAD.COM
BRE#01346526
310.600.3555
WWW.SOUTHBAYCHAD.COM
RECENT ACTIVITY FROM
READY FOR BUYER
RECENTLY SOLD
3 houses from the Strand | Ocean views | 5 bedrooms, 4.5 bath + office | 3,803 sq. ft.
125 2ND STREET, MANHATTAN BEACH LISTED AT $10,300,000
132 28TH STREET, HERMOSA BEACH OFFERED AT $4,299,000
2015
TOP PRODUCER
Each Office is Independently Owned and Operated.
*REPRESENTED BUYER
JENNIFER CARAS Realtor ®, CalBRE#01466213
d 310.367.9129 | o 310.546.7611 x357 Jennifer.Caras@VistaSIR.com | VistaSIR.com 1144 Highland Avenue Manhattan Beach, California 90266
NW REAL ESTATE BROKERS, INC.
WWW.NWREBROKERS.COM | 310.546.3468
Selling the South Bay Since 1979
RESIDENTIAL | COMMERCIAL | INCOME PROPERTY SALES | LEASING | DEVELOPMENT Photos by Merrilyn
more
exposure Coldwell Banker® is the most visited real estate brand online with over 29 million unique visits last year which provides unparalleled exposure of homes locally, nationally, and internationally. Contact a Coldwell Banker sales associate to connect your property with homebuyers from around the world.
MANHATTAN BEACH - METLOX PLAZA (310) 802-5700 451 Manhattan Beach Blvd., Ste D220, Manhattan Beach Facebook.com/ColdwellBankerManhattanBeach
PALOS VERDES - BEACH CITIES (310) 378-5201 68 Malaga Cove Plaza, Palos Verdes Estates Facebook.com/ColdwellBankerPalosVerdes
ColdwellBankerHomes.com ColdwellBankerHomes.com Source: Represents the total number of visits in 2015 per Google Analytics ©2016 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. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor sales associates and are not employees of Coldwell Banker Residential Brokerage.
Introducing
THE VILLAS AT TERRANEA
An exclusive collection of exquisite seaside second homes just 20 minutes from Los Angeles.
Become one of the privileged few who can call Terranea their own seaside sanctuary for every season. Choose from 2, 3 and 4 bedroom Ocean Golf Villas, each with its own sweeping ocean and sunset views, and gracious outdoor spaces perfect for a lifetime of entertaining family, friends and colleagues.
Call 310-265-2888 T ERRANEA R EAL E STATE.COM
TERRANEA REAL ESTATE
PRICING FROM $1,500,000 - $3,100,000 Only 14 Remaining
100 Terranea way, Rancho Palos Verdes, CA 90275
BRE LICENSE #1774333
Openbrand Road, Rolling Hills
Surrounded by phenomenal views, 5 beds, 4.5 baths, 3,357 sq. ft., a resort style backyard with outdoor kitchen, pool, equestrian area and barn. www.CharmingCountryEstate.com | $3,269,000
your rolling hills specialists
The Inman Team
RollingHillsHomes.com | tHeinmanteam@gmail.com | (310) 944-5554
KEITH KELLEY BRE# 01810798
GORDON INMAN BRE# 00446156
TREE SECTION COMING IN SPRING 2017 | CALL FOR DETAILS
TREE SECTION COMING IN SUMMER 2016 | CALL FOR DETAILS
EAST MANHATTAN COMING IN SUMMER 2016 | CALL FOR DETAILS
HERMOSA VALLEY COMING IN SUMMER 2016 | CALL FOR DETAILS
JIM VAN ZANTEN 310.466.1004 CO-CEO, BROKER CALBRE #00544011
ROB DEPAOLI 310.896.5343 REALTOR® CALBRE #01918925
DAVID SMITH 310.720.7900 REALTOR® CALBRE #01949282
WALT SPADONE 310.345.7350
WE KNOW THE MARKET. WE KNOW OUR CLIENTS. Luxury property specialists with a refined understanding of the South Bay. We represent both buyers and sellers in residential transactions, structure savvy property investments, and coordinate distinctive construction projects. EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED
REALTOR®, DEVELOPMENT PARTNER CSLB #967329, CALBRE #01343434
VZG@VISTASIR.COM THEVANZANTENGROUP.COM
WHEN IT COMES TO JUMBO LOANS, NEW AMERICAN FUNDING HAS MORE TO OFFER. JUMBO PROGRAM FEATURES: • • • •
• Loans to $15 million • Bank statement loan in lieu of tax returns • Foreign nationals to 65% LTV
25% down to $5 million 15% down to $3 million 10% down to $1.5 million Self employed
• Up to 10 financed properties • Cross collateralization for down payment to lessen amount of cash needed to close
Manhattan Beach Branch 1230 Rosecrans Ave. #402 Manhattan Beach, CA 90266 844-247-6883
Coastal branches located throughout Southern California
Licensed by the Department of Business Oversight under the California Residential Mortgage Lending Act. NMLS ID#6606. All products are not available in all states. All options are not available on all programs. All programs are subject to borrower and property qualifications. Rates, terms and conditions are subject to change without notice. © New American Funding. New American and New American Funding are registered trademarks of Broker Solutions, DBA New American Funding. All Rights Reserved. Corporate Office (800) 450-2010. 4/2016
SPACIOUS SANTA BARBARA STYLE HOME FIVE BEDROOMS IN EAST MANHATTAN BEACH
California living at its best!
Beautifully updated home built by well-known builder Zivec. Enter through the private courtyard to this beautiful open floor plan home, with its high ceilings and abundance of natural light. Enjoy the serene back yard with patio and pergola. The top level master suite has a private balcony plus a spa-like bath. The entry level bedroom is perfect for guests. Stay cool with the central cooling system. 5 BEDROOMS, 4.5 BATHS | 4,378 SQ. FT. HOME* | 7,500 (50 X 150) LOT*
OFFERED AT $2,649,000 CALL TO SCHDULE YOUR PRIVATE SHOWING.
DIANA TURNER
Realtor ®, A Top Producer, e-Pro, BA, CalBRE# 01442365
Diana.Turner@VistaSIR.com | d 310.213.2450 DianaTurner.VistaSIR.com
EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED *APPROXIMATELY
J SO US LD T !
J SO US LD T !
Y O U R L I N K T O L U X U RY R E A L E S TAT E
1144 Via Coronel
2528 Via Pacheco
Palos Verdes Estates | Lunada Bay | $2,050,000
J SO US LD T !
Palos Verdes Estates | Lunada Bay | $1,530,000
Ocean Front Estates Rancho Palos Verdes
Lynn Kim 310.741.2642
Lynnkim@kw.com www.lynnk2luxury.com
1226 S. Gertruda
Redondo Beach | The Avenues $1,750,000
Rancho Palos Verdes | Eastview
CR IN O W ES
CR IN O W ES
ES
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CR IN O W
2609 Palos Verdes Drive West | Palos Verdes Estates | Lunada Bay | $1,575,000
Rancho Palos Verdes | Blackhorse
1200 10TH STREET M A N H AT TA N B E AC H
$ 3,895,0 0 0
5 BEDROOMS | 6 BATHROOMS
NEW PRICE
4,746 SQ. F T. | 7,467 SQ. F T. LOT
An international associate of Savills
THEAGENCYRE.COM
KOF I NA RT EY CO M PA S S 3 1 0. 29 4 .9 59 0 K R I ST I N R EGA N T H E AG EN C Y 424 .4 8 8 .1 0 1 3
Country Ridge Estates An Exceptional Lifestyle In An Idyllic Setting
Set amidst sweeping canyon and mountain views minutes from the heart of Calabasas, Country Ridge is a private estate community offering a distinct style of living at the foothills of the Santa Monica Mountains. Providing unmatched space, privacy and serenity, six exquisitely crafted, hacienda-style residences are situated on expansive 5 to 18-acre homesites, each seamlessly connected to the nature that surrounds.
424.221.5039 | C OUN TRYRID GEC AL AB AS AS.C OM | 2717 C OUN TRY RID GE RO AD, C AL AB AS AS, C A 91302
The developer reserves the right to make modifications in materials, specifications, plans, pricing, various fees, designs, scheduling and delivery of the homes without prior notice. All dimensions are approximate and subject to normal construction variances and tolerances. Plans and dimensions may contain minor variations from floor to floor. This is not an offer to sell or solicitation to buy to residents in jurisdictions in which registration requirements have not been fulfilled, but is intended for information only. Listing Broker: The Agency New Development CA RE 01973483. 6/29/16. Obtain the property report or its equivalent by federal and state law and read it before signing anything. No federal or state agency has judged the merits or value, if any, of this property.
ROSE VASILJ
RPM
COMMERCIAL REAL ESTATE INVESTMENT | SALES | LEASING | MANAGEMENT • Extensive knowledge of the commercial investment market. • Proven sales and marketing strategies. • Vast network and industry tools that set us above the competition. 525 S Douglas Street, Ste. 270, El Segundo, CA | www.rpmres.com 424 281-3705 direct | 424 281-3700 office | Rose@rpmres.com | BRE#01963068
LAST BUT NOT LEAST
First Love Our food stylist remembers a time when her relationship with food was less complicated. Written by Kara Mickelson
I
have always been fascinated with food, travel, photography, art and different cultures. I even crafted a career around these many passions. I’m a food stylist and chef, avid traveler, part-time photographer, and collector of experiences, cookbooks and magazines with captivating, drool-worthy photos that beckon me to buy. Food culture and culinary tourism is a thing now. Seems like just about everyone tries to capture that great food moment on Instagram. It can be a trip across the globe or a new corner ethnic market, a recipe video, a favorite pho place or a cookout with friends. As long as we capture and share the moment on social media, we’re good. There is something curious—maybe voyeuristic—about seeing the way others eat, live and play. Food is that common ingredient: a necessary part of our human condition. It is an indicator of our culture. It can bring us joy, nourishment, disappointment, nostalgia and often brings us together. It can make life richer and be a bridge—or at least a window—into the way others live. It has a complex role in our lives. I understand the current obsession with food. I started cooking at an early age. As far back as I can remember I was baking cake in my Easy-Bake Oven or mixing together crazy “pantry concoctions.”
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I loved creating and playing with food. The side note was a possible treat at the end: luckily, hopefully, but not guaranteed, something delicious … a little morsel that made life better, sweeter or just more palatable. And sometimes the result was a complete disaster of unharmonious ingredients. Yet I was still joyful for the experiment of crafting an ultimately inedible concoction. That was the kid version of the adult I became. As time went by my uninhibited, youthful mindset got cramped—and a bit crowded out—by the adult version. I became a little more attached to the finished product of what I was making … perfectionism creeping in where playfulness and exploration once dominated. It’s interesting and a bit unfortunate that we can lose some of that childlike spirit over time, bogged down by commitments, rules, responsibilities and obligations. We forget to let ourselves explore, play, try new things and just be in a state of curiosity—seeking adventure and adding new dimensions or ingredients to spice up our lives. All that said, food continues to hook me in. A beautiful, mouthwatering photo immediately takes me to a happy place … space to savor, share and find common ground. Call it gastro-diplomacy or simply breaking bread; the satisfaction is palatable. l
oursouthbay.com
Levante – Coming August 2016
Rusnak Maserati of South Bay. Experience the Rusnak Standard.
Rusnak Maserati of South Bay 22715A Hawthorne Boulevard Torrance, CA 90505 (844) 686-5426 | www.MaseratiSouthBay.com
Leave a Mark. Purchase a Limited Edition Chalice BuyaLadyaDrink.com
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