transmitting distinctive culture
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p h o t o g r a p h e r A dA m O D E PA X
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FOOD
m o d e l L AU R E N
C O N T E N T S
LET THEM EAT CAKE story Photographed by ROSE CEFALU with Model KEVIN WHITE
03 Forward 04 The Vegetable Garden ~ William Montalvo 06 Tramshed ~ London Silver 08 Wild Orchid at 1886 Bar ~ Arkan Zakharov 12 Lauren ~ Adamo de Pax 14 Deus ~ WIlliam Montalvo 16 Dan Tana’s ~ Dru Downy 18 Flavor of the Month ~ London Silver 19 Three Wheels Spinning Part 3 ~ Gene Wisniewski
27 Carlsson’s Vodka ~ Naomi West 28 Spenglish ~ R. E. Fisher 30 Sweet Roundup ~ William Montalvo 36 And She Was ~ Lesa Amoore 50 Let Them Eat Cake ~ Rose Cefalu 66 Lost Island ~ Christele Jacquemin 76 Over Worked Under Sexed ~ Traver Rains 87 Lastly - Hanberger ~ Tom Robbins 87 Stockists
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Hair Linda Zirkus Makeup Kristina Cardwell Styling Michael Piombo & Rose CEFALU Model KEVIN WHITE
Hair & Makeup Nina Farrauto Model LAUREN
Photography ROSE CEFALU RacerMediaInc.com
Photography ADAMO DE PAX AdamodePax.com
M A S T H E A D
transmitting distinctie culture J U LY 2 0 1 2 | N o . X X V I | F O O D S I S S U E
Editor-In-Chief, Creative Director WILLIAM MONTALVO William@Satellite-Mag.com Managing Editor R. E. FISHER Richard@Satellite-Mag.com Art Director BOX808 MEDIA Box808@Satellite-Mag.com Photography Consultant RACER MEDIA INC. RacerMediaInc.com Special Correspondent ADDISON DE WITT Addison@Satellite-Mag.com Copy Editor ANNEMARIE MAES AnnemarieMaes@mac.com Public Relations FRAME PR Frame-PR.net Cofounder Jody Green Jody@Satellite-MagOnline.com Interns DRU DOWNEY, LONDON SILVER & NAOMI WEST Submissions We are always looking for new work. We accept submissions. If you would like to be considered as a contributor please send writing samples or images to Info@Satellite-Mag.com Sponsorships & special projects Sponsorship@Satellite-Mag.com Headquarters 600 S Curson Avenue Suite 423 Los Angeles California 90036 USA Satellite-mag.com Est. MMX
C O N T R I B U T O R S
ADAMO DE PAX Adamo de Pax is a fashion, beauty and creative portraiture photographer. Born and raised in Ottawa, Adamo earned his Undergraduate degree in Criminology from the University of Ottawa. Shortly after, he decided to turn his longtime passion for photography into a career, taking him to Toronto, Canada. He is the recipient of awards and recognition from several professional associates, and has been published in various fashion and beauty magazines in North America and Europe. AdamodePax.com
TRAVER RAINS Currently residing in Los Angeles, Traver is working as a fashion photographer in his Hollywood studio. He has recently shown his work at exhibits in San Francisco, Hollywood and Culver City. One half of the duo who founded the fashion label, Heatherette is still in the fashion business with his own T.Rains collections.
ROSE CEFALU Rose Cefalu is a photographer, editor and agent. Currently Rose is the Director of Photography at EMMY magazine, a part-time instructor at The Art Institute of California - Hollywood and owner of Racer Media (RacerMediaInc.com), a boutique photo agency based in Los Angeles. Since 1993 Rose has worked as a photography editor at such magazines as Detour, Flaunt, Movieline’s Hollywood Life, Variety’s Vlife, Primedia Automotive, and Statement magazine. She been taking pictures a lot longer then any of the above.
Alejandro-Garcia.com
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Food. Baking savory treats is one of my favorite food to prepare and eat. I think it’s the preperation I enjoy the most because it’s more of a precise science. I think about how sweet the end product will be and how long I’ll have to wait for it to bake. This is the year of the home cook. So in this food issue we have decied to bing you son new and interesting food items for your reviw. We hope we spart your cullonary cretivity to try some new flavors.
William Montalvo Editor-In-Chief
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An art book for food lovers Mouthwatering illustrations of 19th century French garden vegetables
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he French company VilmorinAndrieux & Cie arose in the 18th century from the collaboration between Philippe Victoire de Vilmorin—a grain and plant merchant and connoisseur—and his father-inlaw, Pierre Andrieux, Botanist to the King. The Vilmorins, though only producers and merchants on the Paris market, contributed enormously to the botanical and agronomic knowledge of their time. Their first catalog, comprising all kinds of seeds for kitchen-garden vegetables—including legumes, salad plants, flower seeds and bulbs—appeared in 1766. It was followed by a series of Publications périodiques in which the quality of the botanical and horticultural information was equaled only by the illustrations. By the mid-19th century, the firm had become the most important seed company in the world—active in production, trade, and scientific advances, thanks largely to Louis de Vilmorin’s crucial research into selection and heredity in the 1850s.
large number of the finest plates. These illustrations—reproduced here with exquisite care and accuracy—transcend mere artistic interest, beautiful as they are; they are also a valuable resource for anyone researching cultivarietal evolution, and old varieties of fruits and vegetables. The author Werner Dressendörfer is a pharmaceutical historian and academic librarian. He teaches at the University of Erlangen-Nuremberg, where he is an honorary professor. His particular spheres of interest are the history of the Early Modern herbal, the cultural history of useful and medicinal plants, and plant symbolism in art. He has published extensively on pharmaceutical and botanical history. Taschen.com
At the height of its international renown, the company published its splendid Album Vilmorin. Les Plantes potagères (The Vegetable Garden, 1850–1895) featuring 46 magnificent color plates. The Vilmorins employed some 15 painters to create this work of agro-botanic iconography; most had trained as artist-naturalists at the Jardin des Plantes, the former Royal Gardens, including Elisa Champin, who painted a
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ith many notable food establishments already on his plate, it is not surprising that when restauranteur Mark Hix opened his newest London hot spot Tramshed, he decided to commission a huge Damien Hirst sculpture as the focal point of the spacious venue. On account of the mainly chicken and meat menu, artist Damien Hirst created the ’Cock and Bull’ sculpture for the restaurant, as an extension of the previous pieces featured in his Natural History series of artwork. In addition to the spectacular food, Hix’s restaurant also provides a downstairs space used as an art gallery, named Cock n Bull, which house different art exhibitions every six weeks. Although Tramshed may not be the most vegetarian friendly spot, the easy going atmosphere and artistic energy will surely be enough to keep you coming back every six weeks. ChickenAndSteak.co.uk DamienHirst.com 0 0 6
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WildORCHID AT
1886 BAR
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lowers are in bloom and 1886 Bar has your cocktails covered! Once again, Pasadena’s preeminent libation destination has culled a cocktail list filled with uniquely fabulous sips, sharing in the splendor of the spring season. Seeped in history and cloaked in secrecy, 1886 Bar makes its home adjacent to The Raymond Restaurant. Guests enter through a hidden entrance through The Raymond parking lot, and then settle in to enjoy a full artisan cocktail bar with an extensive wine list, locally crafted beer. “This time, they set out to create a list that had drinks you definitely want to order over and overagain – drinks that are light and refreshing, but also really makes our guests to think of spring,” says Head Barman, Garrett McKechnie. “The cocktails on our new spring list are all authentic 1886 Bar creations. We always try to tell a story with our menus, so our focus this time around was to make drinks thatinspired us.” Under McKechnie’s watchful eye, the 1886 crew greatly enjoyed testing and tasting their way through each and every cocktail on the menu – which resulted in their most creative and tasty offerings yet. The Wild Orchid, as imagined by Brady Weise, continues the 1886 Bar tradition of Beer Cocktails by mixing Torontel Pisco, Vergano Bianco Vermouth, Grand Marnier and Hefeweissen served up with a Wild Orchid garnish.
Wild Orchid Continuing his obsession with Beer cocktails and 80’s movies, Brady Weise elevates both genres with this delicate cocktail. Torontel Pisco, Vergano Bianco Vermouth, Grand Marnier and Hefeweissen are thrown and served up, with a Wild Orchid garnish.
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Photography Adamo de Pax AdamodePax.com
Hair & Makeup Nina Farrauto at Plutino Group Model Lauren at Ford Models
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Hair styling products TRESemmĂŠ tresemme.com makeup M.A.C. Cosmetics maccosmetics.com
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In 1994 a small but vibrant Antwerp music scene meant that most alternative bands were incestuous, liquid beings; with each musician being as likely to be in five bands as one, but a mutual love of all things alternative and underground, melded five talented musicians and performers into dEUS. Since then the line-up has changed several times. At present dEUS consists of Tom Barman, Klaas Janzoons, Stéphane Misseghers, Mauro Pawlowksi and Alan Gevaert. New album ‘Following Sea’ is avalable now. dEUS.be
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Dan Tana’s is something of a local landmark and the ultimate Hollywood hangout, dating back to 1964.
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n a world where celebrity chefs come and go and culinary fashion seems to change with every season, Dan Tana’s always stays a step ahead of the crowd – by being true to their roots – effortlessly cool, authentically hip, with no pretension and no artifice, unchanged since it first opened its doors in 1964. The restaurant is always welcoming of regulars who have been coming there for years and younger clientele who relish discovering Dan Tana’s generation after generation. Every night, after the doors open at 5:00 PM, you’re likely to find studio executives, movers and shakers, Oscar winners and rock stars – a colorful cross-section of Old and New Hollywood. Located in West Hollywood at 9071 Santa Monica Boulevard next door to the legendary Troubadour, Dan 0 1 6
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Tana’s has been proudly serving up an old-style Italian menu (and the best steaks in town) since it opened its doors back when Huntley and Brinkley still hosted the evening news. Refreshingly, very little has changed since then. The tuxedoed wait staff seems to have stepped right out of another era, offering exceptional and efficient service, a reflection of their decades of experience and loyalty to the establishment. The red-and-white checkered tablecloths, plush booths, and atmospheric lighting suggest the intimacy of a private dining club. On the outside, Dan Tana’s is a seemingly innocuous little yellow house, but the inside is teaming with life with a wonderfully thick atmosphere. There are no windows, so there’s no gawkers or paparazzi, and likely to only be visited by the savviest of tourists. Of course, Dan
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Tana’s has its share of legendary stories – when your regular customers in the past have ranged from Fred Astaire to John Belushi, there’s bound to be more than a few juicy events that the staff might be happy to recall. Sure, it’s a place where it’s easy to spot the rich and powerful – but the celebrities get no special treatment or preference to reserve any of the restaurant’s 17 tables. Customers don’t come to Dan Tana’s to be seen, they come to be with friends, to eat and drink in the same way that generations of patrons have. Dan Tana’s is the real deal, relying on nearly five decades of history and the fierce loyalty of its customers. Only shutting their doors on Thanksgiving and Christmas Day, Dan Tana’s regulars will always have a home away from home where everyone is treated with enthusiasm and respect. As many critics over the years have noted, Dan Tana’s is in many ways the exception to the rule in this industry town: they don’t close for private parties, don’t favor whoever is in power this week, and stay open well into the wee hours of the morning – their last seating for dinner is at 12:30 AM. Indeed, every night at Dan Tana’s is special, like traveling back in time to a
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New Year’s Eve Party where the outside world is far away, friends are always nearby, and the familiar comforts of home are wrapped up in the magical delight of the unexpected. DanTanasRestaurant.com
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lavor
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Ray
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reece is for Lovers, is a creative group focusing on the design of domestic / utility products. Their latest creation is Flavor Of The Month. A current but temporary craving. A delicious-looking paperweight made in 100% white marble and 100% chromed brass made in Greece. GreeceIsForLovers.com 0 1 8
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S A T E L L I T E
Three Wheels Spinning PART 3
by
Gene Wisniewski
GeneWisniewski.com
S A T E L L I T E
Three Wheels Spinning PART 3
by Gene Wisniewski GeneWisniewski.com “I was going to tell you—you and him. Except this came up before I could.” “Before you did, is what you’re saying.” “I haven’t been trying to hide anything. Look, Ryan, he isn’t anything like you. That’s the point. He and I do completely different things together.” “Who is he?” “He’s a lawyer. His name is Ira.” “A lawyer!? What the fuck are you doing with a lawyer?” “Exactly. We go out to boring restaurants. We go to the ballet.” “So what you’re telling me is that he has more money and is rather more cultivated than me.” “I.” “What?” “I. More cultivated than I.” “Don’t try and change the subject.” “I’m not trying to change the subject. We happen to have a really good time together, the same way you and I do.” “No, it’s slightly different. I think I want to go home.”
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“Oh, don’t do that. There’s still a lot of the night left to go.” “No, I don’t want to hang out any more.” “Can I call you tomorrow?” “You can call me when you decide my opening is a significant enough event to merit your attendance. Have a pleasant evening.” He turned around and walked away. And Ryan was supposed to be the easy one. Jack now began to wonder why he’d waited so long to admit to his knavish duplicity. As it was, the possibility existed that Ryan might not ever speak to him again. And it was fairly apparent that should he neglect to attend the opening, that outcome would be pretty much guaranteed. Lying to Ira about why he couldn’t make it Saturday night wasn’t an option either; he would no sooner deceive him than he would Ryan. But the reception Ryan had given the announcement did not bode well. He saw himself spending Saturday night over a tearful dinner with one of his friends. On the train back to his house, and then at his house, he pondered what amounted to two choices. He searched in vain for a third. Working the next two days was, unusually, a welcome distraction from his predicament. Thursday, Jack got an unexpected call from Ira—what was he doing late tonight? He had a little surprise. It was a fair assumption that Ryan wouldn’t be returning calls, so Jack told him he’d come by. Showtime. He arrived around nine-thirty. “Happy Anniversary!” Ira exclaimed as Jack walked through the door. “Anniversary?” “Today marks exactly two months since the benefit where you executed your overall rather lame attempt at making my acquaintance. And not only that, your being here now makes this our tenth date. In honor of the occasion, I have prepared a feast of sweaty cheese on stale crackers, accompanied by cheap rancid red wine.” “I don’t know what to say.” “I would like to suggest that you remove the question mark from the word ‘anniversary’, replace it with an exclamation point, and put the word ‘happy’ in front of it.” “Happy Anniversary,” Jack said, with a conviction as hollow as a chocolate Easter egg. “My lawyerly instincts are telling me that there is a certain lack of enthusiasm in your delivery of these sentiments.” Gene 0 1 5
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Jack sighed heavily. “Stay tuned for the big climactic Perry Mason courtroom confession scene. We need to talk.” Jack proceeded to fill Ira in on the details of his relationship with Ryan. He explained why he was telling him tonight, and precisely how horrible it made him feel that he was telling him tonight, of all nights. “I hope you know this is really hard for me.” Ira’s response caught him completely off guard. “Midlife crisis.” “What?” “Midlife crisis. All this business of going to nightclubs, pretending it’s twenty years ago--it’s the classic behavior of midlife crisis.” And here Jack just thought he was having fun. “One of the partners at the firm went through it. It started with more colorful neckties. Next thing you know, he runs off with one of the junior admins to open a ski lodge in New Zealand. We never saw him again.” “And you think that’s why I’m hanging around with Ryan?” “Psychologist is only part of my job description. But I would venture to say so. I think you should go to this young whelp’s opening on Saturday.” “It wouldn’t bother you?” “I didn’t say that.” “So you’ll be upset if I go.” “No.” “I won’t go.” “No, go.” “Don’t you want to see me?” “I think that’s my line.” “I don’t know what to do.” “This is turning into a standup routine. I won’t be upset if you go. Tell you what—I’ll be upset if it happens again. Would that make you happy?”
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“No. Because I usually see Ryan on the only other two nights I have free. So we’re going to have this discussion somewhere down the line. Next week probably.” “I’ll still be too busy at work.” “It’ll come up sooner or later.” “How’s this--I’ll be perturbed when I feel the time is right.” “When will that be?” “I don’t know—I don’t have my appointment book in front of me! But I’ll send you a “save the date” card as a courtesy.” “Why are you being so understanding about this?” “Because I have other things on my mind right now. Because it’s still too early on for either of us to be staking claims on the other. Because I asked for it by not being around. Because I have no doubt you’re merely in the middle of some phase that you will outgrow, like teething. Because I don’t see you running off to New Zealand somehow.” “You’re being very good about this.” “Yes. I am.” “What about our two-month, ten-week anniversary?” “It was an excuse to see you. I’ll be working all this weekend.” Jack could almost feel the breeze from the heads whipping around as he walked into the gallery. It was obvious that Ryan had told every last one of his friends about what had happened on Tuesday. He greeted Jack enthusiastically, if cautiously. “Is the lawyer lurking back there somewhere?” “No, the lawyer is at home in his penthouse dining on hummingbird livers while the Metropolitan Opera stages a private performance in his living room. But he sends his best.” “So you told him you were coming here?” “Sure I did. And I told him all about you. You know, you two should meet some day. I bet you’d get along swimmingly.” “Don’t get any funny ideas. Threesomes are stupid unless you’re bisexual. Well, you’re here, so you might as well grab a glass of wine, congratulate me, and join the party. I’m glad you made it.” Shortly thereafter, the deal Ira had been laboring on finally closed. The big fish Gene
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had eaten the little fish, although it hadn’t gone down without a struggle. It had been an ordeal of such proportions that he couldn’t let it go by without being acknowledged in some fashion. He gave Jack a ring to feel him out about doing something that night. “My client gave me two bottles of Cristal as an inadequate token of his esteem. Want to come up here and we’ll break them open?” “Well, I did make plans already...” “Anything I might be interested in? Maybe I’ll tag along with you instead.” “There is nothing that exists that you would want to do less. I was going to see some band in a dive bar near Saint Mark’s Place.” “Au contraire, sounds enchanting. So you’re going with Russell.” “Ryan. How did you know?” “Ryan. Because you were going to see some band in a dive bar near Saint Mark’s Place.” “Right. I am a lawyer; therefore I deduce. So you want to go? Really?” “Of course not. That was sarcasm. It was especially sarcastic because it had French in it.” “I’ll be over in an hour.” As his next order of business, Jack began to worry in earnest about whether, or rather when, he would have to make his mind up concerning Ryan and Ira, based on one or both of them growing tired of the arrangement. As of now, barely two months in, the chances of him being able to make such a decision were hopeless at best. His conflicting emotions gave rise to an entire game show’s worth of questions. Was it even possible for one single person to accommodate all of another’s needs? Was the search for some nonexistent ideal the reason he had been with no one at all for so long? What would he do if the tables were turned? Was he simply enjoying the attention? Weighing the two relationships against each other accomplished nothing but to make the decision that much more difficult. He tried to factor in their downsides, to see if that would be of any help. On consideration, Ryan was petulant. And flighty. And self-involved. Ira’s tastes didn’t veer toward the conventional—they followed it like a store detective. He was married to a job he hated, indicating a whole lot of issues he had no time to even admit to, much less work on fixing. Even with the merger over and done with, there were still cancelled appointments and grumblings, despite Jack’s observation that no one went to their grave wishing they had enjoyed themselves less.
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But the fact remained—Jack liked one as much as the other. A bit of soul-searching also forced him to admit that picking one of them demanded that he address a question about himself—namely, what direction to steer his own life in. Was he on the road to becoming a paunchy middleaged Peter Pan? Was he trying to avoid joining the Grownup Club? Or was he gathering his rosebuds while he may? Maybe it was midlife crisis... His self-examination and breast-beating turned out to be a complete waste of perfectly good anguish. Just like with the decision over whether to tell Ryan and Ira about each other, Ryan once again provided a not-necessarily-soughtafter solution. One Monday afternoon, the first Monday of May, as a matter of fact, he phoned Jack as he worked on his new painting of Sandra Bernhard as the Amazing Hulk, the rendering of which was proving exceedingly difficult. “I am so hung over.” “Rough night at Twilo?” “Nuh-uh. Twilo’s closed. They raided it last night and shut it down.” “Shut it down? Get out! I hope you weren’t there.” “No. I was at a party. But I heard.” “So what happened?” “Oh, something to do with ‘quality of life issues’. And an overdose or two too many. Did anyone trouble themselves to consult me about the quality of MY life? What am I supposed to do for fun?” “Looks to me like you’re managing somehow.” “I may have to make do with the Tunnel.” “You’ll adjust. The young are adaptable.” “TWILO WAS OPEN EVERY NIGHT. THE TUNNEL IS ONLY OPEN ON WEEKENDS. This may have serious implications for my social life.” “There must be some clubs around that are open seven days. Maybe a change of scenery would do you good. Or you can go to the movies more. Think of it as methadone.” “This place is turning into Minneapolis. I’m going backward in time! It’s not only this. It’s everything. Whatever happened to the city that never sleeps?” “I guess now it goes to bed at a reasonable hour. I shouldn’t have told you all those stories about the old days. I made it sound like too much fun.” “I go to clubs. I already know they’re fun. Have you ever thought about moving to Paris?” (THE CONCLUSION IN SATELLITE’S AUGUST 2012 ISSUE)
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Three Wheels Spinning PART 3 by Gene Wisniewski
K A R L S S O N ’ S
V O D K A
Karlsson’s Vodka
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n 2001, a group of Swedish potato farmers found themselves looking for ways to improve their businesses. Under the guidance of Peter Ekelund - an entrepreneur who helped launch Absolut in the 1970s - the group began working together as a collective and immediately saw a surge in demand for their Swedish-grown spuds. Their success also provided the foundation for a much more important idea - to make a vodka from the different varieties of local virgin potatoes. Ekelund brought on board Börje Karlsson, a former colleague and master vodka blender (he’s the guy who created the original recipe for Absolut vodka) to create a vodka from the crops of the local farmers. So was born Karlsson’s Gold, a blend of potato spirits that lent the small-batch vodka its signature taste. Master Blender Börje Karlsson combined the individual spirits and vintages from seven different potatoes, all of which are grown in Sweden’s Cape Bjäre region. Karlsson found these potatoes were much like grapes, with noticeable variances from season to season. He also realized that some of them were exceptional if they were distilled on their own, and the idea for a single varietal vodka, Karlsson’s Batch, was born. The brand’s first single varietal was distilled in 2004, but Karlsson’s Batch 2008 is the first that’s been expressly made for commercial release; pro-
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duced from Gammel Svensk Röd (Old Swedish Red) new potatoes harvested in 2008. The label bears the name of the farmer, Bertil Gunnarsson, along with the property from which it was harvested and the bottle’s number in the edition. The vodka is very distinctive, and unlike blended vodkas that aim for an even palate, it has a sharp and complex flavour. It’s a bold move in a market whose expansion is dominated almost exclusively by frills and flavored vodkas. In fact, the minimalistic approach is more often seen in the domaines of champagne and whisky. Priced at US$80, Karlsson’s Batch 2008 is also made that extra bit special because it’s restricted to 1,980 bottles. karlssonsvodka.com
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penglish came to light when creator Simon Guindi Cohen, in the midst of 2006, wanted a company that was inspired with the intention of creating awareness to those who seek a nostalgic identity. Spenglish is defined as a contribution of ideas, feelings, and solutions to the modern world; a recipe of mindful creativity from a collective conscience. Just like love + happiness = peace, Spanish + English = SPENGLISH. The union of two amazing forces results in the creation of a unique identity. To coexist while being able to nurture and accept ones roots, is Spenglish’s ultimate purpose. To live a mindful life and practice being fully present, is Spenglish’s ultimate path. Their mission is to solidify and replenish identity by using textual art and colorful sense of humor. To manifest values, ideas, and history in such a way that it ultimately becomes a fashion statement. To unite all cultures and welcome their presence in the Universe; to guide and to support them in a more contemporary and bias-free lifestyle. Their core values are 1. We support happiness and reinforce love. 2. We believe in the freedom of speech as long as it is accurate. 3. We believe that everything in this Universe is connected and do not question their sequence of occurrence. 4. We learn from the past to prepare for the future, but we believe that NOW is the biggest Present and 5. We embrace diversity. Spenglish.net 0 2 9
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WARNING
This article may cause you to frantically jet down to your local bakery. The succulent little treats you are about to feast your eyes on have been created by some of the worlds best pastry chefs, along with some of the worlds best soccer moms. Either way, this roundup of artistic treats is sure to make you leave some room for dessert tonight.
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S t y l i n g A l e j a n d r o Pe r a z a A l e j a n d r o S t y l e s. c o m Hair & Makeup Iris Moreau I M o r e a u B e a u t y. c o m M o d e l Ta n y a a t N e x t M o d e l s N e x t M o d e l s. c o m Photo Assistant Jess Bogener
Dress by Elena Perseil elenaperseil.com Shoes by Alejandra G. alejandrag.com Glasses by Warby Parker warbyparker.com Bangles stylists own
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Top by Ohara Sidney oharadesigns.com Hot pants by Norma kamali normakamali.com
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Body suit AMAYA ARZUAGA amayaarzuaga.com Short and glasses ASOS asos.com Orange belt, bag, small stone ring and bracelets BIMBA & LOLA bimbaylola.com Big stone ring VINTAGE Blue necklace as belt SANDRA FELTES sandrafeltes.com Suede sandals BUFFALO bodysuit by Backstage backstagepresents.com Shoes by Alejandra G. alejandrag.com
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Earring stylists own One pieces bikini by A.Che acheswimwear.com
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Tank top dress by REX for Beach Life caligoodlife.com
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Body AMAYA ARZUAGA amayaarzuaga.com Skirt ASOS asos.com Belt and ring BIMBA & LOLA bimbaylola.com Red leather bag BRACCIALINI braccialini.it Leather clutch HEILIGE & SĂœNDER Necklace SANDRA FELTES sandrafeltes.com Top by Ohara Sidney oharadesigns.com Hot pants by Norma kamali normakamali.com
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Jacket by Fornarina Jeans fornarina.com Hot pants by Christian Cota christiancota.com
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Dress by Fornarina fornarina.com Vest by Adolfo Sanchez adolfosanchezdesigns.com Glasses by Warby Parker warbyparker.com
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Black sheer top by Ohara Sidney oharadesigns.com Bandeu top by ECO Swim ecoswim.com Skirt by Yushkova Design yaydesigns.com
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Let Them Eat PHOTOGRAPHY ROSE CEFALU RacerMediaInc.com Hair Linda Zirkus LindaZirkus.com Makeup Kristina Cardwell KristinaMakeup.com Styling Michael Piombo & Rose CEFALU Photo Assistant Tiffini Myers Models KEVIN WHITE Jenni Burns OttoModels.com Krystal Schott NextModels.com Isabelle Wright NextModels.com On Jenni T-shirt by Le Bon V buckle.com Bikini bottoms by OP op.com Orange and pink necklace by 31 Bits 31bits.com Metal beaded necklace by Safia Day safiaday.com On Kevin Pants by American Apparel americanapparel.net necklace, Yellow stone bracelet and rings by Safia Day safiaday.com Vintage ruby and dimond stone bracelet by Nolan Miller collection Lemon macaron by Lette lettemacarons.com
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Cupcake by Magnolia Bakert magnoliabakery.com
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On Isabelle T-shirt by Dirtee Hollywood dirteehollywood.com Bikini bottom by OP op.com Orange and Pink necklace and bracelets by 31 Bits 31bits.com Vintage ring by Nolan Miller collection Metal beaded necklace by Safia Day safiaday.com Head piece hair stylists own Fruit tart by Portos portosbakery.com
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On Krystal Top by Single singledress.com Vintage ruby & diamond necklace by Nolan Miller collection red stone necklace by Safia Day safiaday.com
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Cake by Magnolia Bakert magnoliabakery.com
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Lenon, coconut and rose macatons by Lette lettemacarons.com
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On Jenni Top by Adrianna Papell adriannapapell.com Lavander & pink necklace & bracelet by 31 Bits 31bits.com Emerald stone necklace, ring & yellow stone bracelet by Safia Day safiaday.com Vintage diamond necklace by Nolan Miller collection Cake by Magnolia Bakery magnoliabakery.com
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On Kevin Gold necklace by Safia Day safiaday.com On Jenni T-shirt by Le Bon V buckle.com Lavander & pink necklace & bracelet by 31 Bits 31bits.com Gold and black stone necklace & ring by Safia Day safiaday.com Vintage dimond ring by Nolan Miller collection On Krystal T-shirt by Le Bon V buckle.com White stone, red stone & ring by Safia Day safiaday.com Vintage ruby and dimond necklace by Nolan Miller collection
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On Isabelle Top by Belle N. Matisse bellenmatisse.com Bikini bottom by OP op.com Bracelet models own
Cake by Magnolia Bakery magnoliabakery.com
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Cake by Magnolia Bakery magnoliabakery.com
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SWEATER - JUNYA WATANABE JEANS - BALMAIN SHOES - CONVERSE BY JOHN VARVATOS
Lenon macatons by Lette lettemacarons.com
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On KevinTop by Fur stole stylists own Pants by American Apparel ameicanapparel.net Golg necklace & yellow stone braclet by Safis Day sadiaday.com Vintag ruby & dimond stone bracelet by Nolan Miller collection
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On Krystal Top by Suzanne Lay suzannelay.com Red and white stone necklaces by Safia Day safiaday.com Vintage ruby and diamond necklace by Nolan Miller collection Bikini botom by Roxy roxy.com Cake by Magnolia Bakery magnoliabakery.com
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Pina colada cake by Portos portosbakery.com
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Photography Christèle Jacquemin RecreartPhotography.com
Makeup Asun Torres at Zinnia Elegant (Grupo Zent) Hair Ángel Cánovas at Canovas Hair Culture Wardrobe stylism José David Plaza at JDYS Model Ana Albadalejo at Traffic Models Post-production Mónica Chamorro
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Swimsui WOLFORD wolford.com Bracelet MAWI mawi.co.uk
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Swimsuit ANTONIO SANGOO antoniosangoo.com
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Swimsuit ANTONIO SANGOO antoniosangoo.com
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Swimsuit ANTONIO SANGOO antoniosangoo.com
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Swimsuit ANTONIO SANGOO antoniosangoo.com Earrings PURA ALMA
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Swimsuit ANTONIO SANGOO antoniosangoo.com
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PHOTOGRAPHY TRAVER RAINS TraverRains.com
STYLIST AVO YERMAGYAN AvoYermagyan.com GROOMING JENI CHUA MODEL LAURENCE AT LA MODELS LOCATION LOS ANGELES CITY HALL
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Coat ROXANNE NIKKI roxannenikki.com Bodysuit ASOS asos.com Belt URBANJacket OUTFITTERS and vest urbanoutfitters.com AS IS LA asisla.com Earrings ROCAILLE DESIGN rocaille-design.com Jeans MJM LONDON makinjanma.com
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Bow tie J. LINDEBERG jlindeberg.com Cardigan MJM LONDON makinjanma.com Shirt LIFE AFTER DENIM lifeafterdenim.com Sweater NICHOLAS K. nicholask.com Suit JOHN VARVATOS johnvarvatos.com
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Bow tie J. LINDEBERG jlindeberg.com Shirt LIFE AFTER DENIM lifeafterdenim.com Sweater NICHOLAS K. nicholask.com Suit JOHN VARVATOS johnvarvatos.com
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Tank Stylists own Jeans DIESEL diesel.com Underwear models own
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Shirt LIFE AFTER DENIM lifeafterdenim.com Jacket AS IS LA asisla.com Pants VASSILIOS KOSTETSOS kostetsos.com
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“A Hamburger is warm and fragrant and juicy. A hamburger is soft and nonthreatening. It personifies the Great Mother herself who has nourished us from the beginning. A hamburger is an icon of layered circles, the circle being at once the most spiritual and the most sensual of shapes. A hamburger is companionable and faintly erotic. The nipple of the Goddess, the bountiful belly-ball of Eve. You are what you think you eat.� Tom Robbins
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a. che ADAMO DE PAX Adolfo sanchez adrianna papell ALEJANDRA G. american apparel ANTONIO SANGOO AS IS LA AVO YERMAGYAN Backstage beach life by rex belle n. matisse CHARA SIDNEY CHICKEN AND STEAK CHRISTELE JACQUEMIN christian cota DAMIEN HIRST DAN TANA’S diesel dirtee hollywood DEUS ECo swim ELENA PERSEIL FORD MODELS Fornarina jeans gene wisniewski GREECE IS FOR LOVERS I FEEL COOK J. LINDEBERG john varvatos KARLSSON’S VODKA kristina cardwell le bon v lette life after denim LILY VINILLI linda zirkus M-INSPIRA M.A.C. magnolia bakery MJM LONDON MAWI next models nicholas k. Norma Kamali op otto models photogenics portos rose cefalu safia day single dress SPENGLISH suzanne TASCHEN TRAVER RAINS TRESEMME THE RAYMOND vassilios kostetsos WARBY PARKER WOLFORD yushkova design 31 bits
acheswimswar.com adamodepax.com adolfosanchezdesigns.com adriannapapell.com alejanrag.com americanapparel.net antoniosangoo.com asisla.com avoyermagyan.com backstagepresents.com caligoodlife.com bellenmatisse.com charadesigns.com chickenandsteak.co.uk recreartphotography.com chriatiancota.com damienhirst.com dantanasrestaurant.com diesel.com dirteehollywood.com deus.be ecoswim.com elenaperseil.com fordmodels.com fornarina.com genewisniewski.com greeceisforlovers.com ifeelcook.es jlindeberg.com johnvarvatos.com karlssonsvodka.com kristinamakeup.com buckle.com lettemacarons.com lifeafterdenim.com lilyvinilli.com lindazirkus.com m-inspira.com maccosmetics.com magnoliabakery.com makinjanma.com mawi.co.uk nextmodels.com nicholask.com normakamali.com op.com ottomodels.com photogenicsmedia.com portosbakery.com racermediainc.com safiaday.com singledress.com spenglish.net suzannelay.com taschen.com traverrains.com tresemme.com theraymond.com kostetsos.com warbyparker.com wolford.com yaydesigns.com 32bits.com
FEATURING THE VEGETABLE GARDEN TRAMSHED WILD ORCHID AT 1886 BAR ADEMO DE PAX DAN TANA’S FLAVOR OF THE MONTH THREE WHEELS SPINNING KAROLSSON’S VODKA SPENGLISH SWEET ROUNDUP LET THEM EAT CAKE AND SHE WAS LOST ISLAND OVER WORKED UNDER SEXED
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