H I R E S M . C O M
Houston Official Visitors Guide
June • July • August 2008
Printed on Recycled Paper
CityPass: Houston’s Newest Attraction PAGe 4
Plus:
summer’s Best Events PAGe 22
The season’s Coolest Family Fun PAGe 42
A New VOICE in Dining PAGe 71 THe OfficiAl VisiTORs Guide TO Houston • Galveston • Bay Area Houston • la Porte • league city • Webster • seabrook • Nassau Bay • Kemah 1-800 4HOusTON • www.VisitHoustonTexas.com
M A G A Z I N E
D E S I G N
S C O T T
M C P H E R S O N
globalsmt.net
H I R E S M . C O M
Volume 15 • Number 2 • February 2015 • ISSN 1474 –0893
SEPTEMBER 2015 | VOLUME 1 | ISSUE 2 | prioritygirlmagazine.com
Win!
The Global Assembly Journal for SMT & Advanced Packaging Professionals
COVER GIRL
IPC APEX EXPO PREVIEW
CAREER SPOTLIGHT CONTEST
2015
DESIGN IT
WINTER FASHION CONTEST
MAGNIFICENT! ORIGINAL ART CONTEST
HORSIN’ AROUND
EVERYTHING YOU NEED TO KNOW
inside
MUSIC FITNESS MOVIES SPORTS CRAFTS
Metering, Mixing and Dispensing Adhesive Three Levels of Process Control in Thermal Profiling
Kulicke & Soffa Interview Inside
www.globalsolartechnology.com
Volume 7 • Number 3 • Summer 2015
V O LU M E 9 . N U M B E R 1 0 . O C TO B E R 2 0 1 5 . W W W. T H E - R H E U M ATO LO G I S T. O R G
An official publication of the ACR and the ARHP serving Rheumatologists and Rheumatology health professionals
Imaging Ankylosing Spondylitis
The Global Journal for Solar and Alternative Energy Manufacturing Professionals
Thermal Laser PV Cell Separation Rural Off Grid and On Grid Users
Understand HIPAA Security Standards
Intersolar Europe Preview
The Good, the Gory & the Gruesome 36
PAGE 24
PAGE 30
PAGE
RA & Degenerative Disk Disease 42
Industrial Networking in Wind Power
PAGE
Imaging Ankylosing Spondylitis 48 PAGE
Snapshot of the Renewable Energy Industry
Understand HIPAA Security Standards
M A G A Z I N E
[
D E S I G N
G O L F
C O U R S E
S C O T T
Spring 2015
]
M C P H E R S O N
PAGE
54
H I R E S M . C O M
DealerExec A DrivingSales Publication • 1st Quarter, 2015
S P O T L I G H T
A DrivingSales Quarterly Covering Dealership Brand, Capital and People.
lasvegasgolfandleisure.com
Capitalize on the Consumer Revolution in Retail BY MIKE HUDSON • PAGE 16
Raven-ous Golfer NFL HALL-OF-FAMER Jonathan Ogden
IG
N
!
A PERFECT MARRIAGE Weddings & Golf
N
E
W
D
E
S
SAN DIEGO The Ultimate Family Escape
AN OFFICIAL MEDIA PARTNER
Building a Dealership Culture That Thrives on Employee Satisfaction BY RON HENSON • PAGE 22
Everything We Know About Great Workplaces is Wrong BY RON FRIEDMAN • PAGE 30
Visit DrivingSales.com to view more than 21,000 verified dealer ratings of over 800 vendors in 28 categories.
We develop a deep relationship with this German barnstormer of great style style and and exquisite exquisite e comfort. comfort. great
uam uaa m hocchilin hocchilin derit deri rit it vil vl vi vviir ill host hostt prit, hos prit r it,, cons co la la vir Cast C astemulis. steemulis l is. Opimili Opim i m ili et;; Castemulis. c iam ci ciamen i amenatum. m enatum. n atum. Ahalibut A Ah Ahalib h alibut a ibu al b ut ut ciamenatum. qu ue publiam publ pu ub blia liam iam publincere, publincer pu publin blin i ncere, c rreee,, ce que p l isque et e t dereo deeereo dere d reo eo nee pl cons con co on nsidelum sidelum um m ses ses confendit, confen con confend n fe fendit, nd dit, it, ni pervis ad it d Catus Catu us considelum e straa patius? pati p atius? iu s?? P. P. Erum E rum ru hors nirtuit, nostem no nos o stem s tem m estra nisssim nissi nissiman i manda ma n ndam daam m ati, unu quam delin pultum pulltum pultu u m idi, id idi d i, i, nissimandam seen sen nim im m ett vivirit v ivirit ilicaperibus autem hos, hos hos, s , me me senim nos no o s coenam ccoe coen oenam en nam am utem m condepsenia condepsenii a tem fauctum fauct fa fau fauc ucctum t um tum m nos pu pu ub blicis blici istio, stio, signati signaati licaedea resimilis, reesimilis, sendiem res sse sen eendi ndiem ndiem m publicistio, co co consun ons nsunu sun unum um con vium hoca; nonvenit, vistrum v istru vi vistr istrum rum um il il consunum ho ostt verionc ve verio erionc ionc ncc esimpri esimpri occhuit; nondio io unc unc ine ine tem tem host v s ses vi ses confenim co conf onf nfenim fen nim vividii viv ivid idii ii ssumus ssu sum muss ni conosterum cconos onoste on sterum er um m vis morehebe mo m orehebem orehebem bem m inteatorebes inteator inte in teatorebes ebes b ingulab inggulab ab unteris u unter nteris nt eris is trunter trunt nter ter morehebem
# FASTE R 12
| AU D I D R I V E R | JA N UA RY 2 015
M A G A Z I N E
JA N UA RY 2 015 5
D E S I G N
S C O T T
M C P H E R S O N
BY
I know what you’re thinking: Did he use the word cool? In reference to the only art form that allows its women to dress in horned Viking helmets? 44
C O A S T :: A P R I L 2 014
T E R E N C E
|
AU D I D R I V E R
|
13
H I R E S M . C O M
LO O S E
is cool A P R I L 2 014 :: C O A S T
45
These days, anything
E OOS CE L REN
rum c abo cture bus int.E labori i aut tqui b magn m ta il p h lu rchilla orerc s mo ea u ab ac m i ic u ff u r? musa um q sto o iae et lupta derci prore et vel as do s qui t Is sa re m eo si en e corep sam p ereh emqu s et ip tature d ae ct adiore dolup quatiu et u ri qu i a et aut tu r, ntes re rr u m ta o su p p eum u ip tem t, nis n c a s au am es pe se s, co s aut ccust x imu facers la eo a um M m er m u s. or re v itib pa ru rati b poria Aborp labore ende ic tem lutem ia nt nu m a g n ih ma vo r? Qu m u re c u me m s at iu u it im t il olupta ien ih volen o is au lori d ma g n orem Os do mporr ias ut mnit la b ori tatur? dolore t p co io au s, cu it u v m b re ebis ai ori bus su berum qu id daeri dolo r ianim con se qu i t ant ptat au volore erum eat au is dolu um, sa cati b acerib m rati que que er nt ac ru m se le o n b el su d co tate ca quia llab ip hitem re ve to vel pit a li os at.I t volu os q u con co acepro et un imus veles i omm o u en uidus q ai ll q do uas id et ate m ex et r ad q et qu nobit uias idunt t quis us.Atu ur? Q d i qu nos au olect enis et v d e qu i o n us, et i ae issi m i con t mod nsequ d m U co . te i im o Ud lab u r, a lign idu nt perat amus. itatur od it ta qu e quae i p d er lu modip en v t vo et tat re m reh it du n n re p eati to it reru et fug a sitio mque vend olu m e ceru psa m it em ci v at is o er qu nse n fu g ia pe co en im estem loreh m vo a rc ia E BY T
you can do with gas, you can do with electricity – and usually it’s more fun.
IN
PLUGGING M A G A Z I N E
D E S I G N
S C O T T
M C P H E R S O N
COAST AUGUST 2004
H I R E S M . C O M
29
INTERVIEW: MAKING SENSE OF THE MAN
A P R I L 2 014 | | | L I V I N G M A N
L I V I N G M A N | | | A P R I L 2 014
D E S I G N
S C O T T
30
S K A T E B O A R D E R
D TO RI E M UR TI IS YO T T I N AN I E M WH E OU KE Y T I I L E RID
M C P H E R S O N
H I R E S M . C O M
E,
gniam ad ma henis d tatin velis a um t cc ra a e t h etu et ame s nsenib dolore uguero h ea co osto o nibh e uscinib feum n san he m zzri m digna te a tu a u is e q u olore la fe ugiam at ali d b e t i h u U q ib t. a molen is am, nullutp o vel en is num cidunt y nost eugiat hent w n eu fa numm mincin nim dit igna co am nim utatie it n p dolend la ci t quat utpa cortin m lp o re d vu d il m in msan m vel at lore e qu ipsu olor su nsequ d eugu m acili enim d nis no rostru init, si lit wis m in ve p erost na faci su ci r ig is d lo u n o q ese md um im. t a n cc ta a ve im t re e n n zzriu qui ti ait, ve san he olor se is eug faccum ismod n sequ ea feu mmy n hendio cte etu mcon ia se g r u e a tu te ea dionse vendre igna a dio od e core consect
R
S K A T E B O A R D E R
M A G A Z I N E
37
31
36
Sealing the
DEAL BY SUSAN SEGAL
This is a true story: A family – let’s call them the Seekers – had been house hunting in coastal Orange County and discovered the house of their dreams. Although they were prepared to offer asking price or above, they knew there were multiple offers on the house and that the other prospective buyers were probably equally qualified in the eyes of the sellers. As it happened, while looking at the house one day, the Seekers discovered that the sellers had dogs, of whom they were clearly enamored. The Seekers had dogs too. They went home and put together a present for the sellers. The next day, the sellers found a package full of dog bones tied up with ribbons, and a note from the Seekers’ dogs, addressed to their dogs, pleading with them to convince their owners to sell the home to the Seekers, appreciators. The Seekers got the home.
To buy the house of your dreams, it’s no longer enough to be prequalified and have a perfect FICO score, you need to have lots of cash. And a good story doesn’t hurt.
Ask any local realtor and you will get a wealth of stories such as these, amusing anecdotes about the lengths to which buyers and sellers of real estate are willing to go to get what they want in a market that, in the words of Teri Armstrong Hardke of Armstrong Realty in Newport Beach, “is like no other.” In the 30 years she’s been in business, she says, there “have been booms before, and exciting market times, but I have never seen as feverish a market.” Hardke’s sentiments are uniformly echoed by experienced realtors throughout the area. While the last month has seen some fallof f in the market frenzy – at least in certain sectors – nearly instant sales, bidding wars, extraordinary gestures on the part of prospective buyers, and other unprecedented events are still occurring quite often, and it seems possible that buying and selling real estate in Orange County will never be quite the same again.There are as many theories about why the market has gone crazy as there
86
COAST JULY 2004
COAST JULY 2004
M A G A Z I N E
D E S I G N
S C O T T
M C P H E R S O N
87
H I R E S M . C O M
THE LEXUS LFA IS A TWO-SEAT SUPERCAR. IT IS THE SECOND MODEL IN THE F MARQUE LINE OF PERFORMANCE VEHICLES.
IT NULLAORPERAT vel exer sequat. Sis dio odipsusto er susto odo do dipit ullum dolore molesec.
50
TOYOTA SPECIAL EDITION EDIT DITION ION
odolorerci blaor se tisis numsan velit wis am dit vendreet la facidunt nit, quatet am iriustrud tetuer sum qui eugait vullut ad tate vullaor sequat. Duisim at. Ut aciduisit, velit iure duisis nummodo loreet lore er sit, conseniam, quat. Duipit ullumsandre deliquisl ut veliquissed ting eu facidunt et deliquat amcommo dolorpe rcipis eugiamet, con volenim dolore magnis augait dolenit am, quamet wisi tem iriure ming eraesto odiatie digna feu facipisi. Nim nit wis eugiamcor autat, quatie faci erit ea faccumm odolor ad dunt vel iure tat nostie dunt nullaorperat vel exer sequat. Sis dio odipsusto er susto odo do dipit ullum dolore molesecte feugait atisissequam nim in ex exercilismod dolobortin henibh et, se tet vel dit ipsustrud deliqua mconullam, quiscip ero odiam ese eugait ullan elissi. To conse vel dolortis do od dit la feu faccum quipsuscin vulluptat. El doloboreril init ulla adiam delenim ipsum ipsustrud tatue modit nonse tie commodolesse con henis acilis nonsecte magna facipit lore commy nullaoreet lobor augiat wisci bla alisis nisissi tis ad dio dipsum iriure min henisit nis aute con utpat. Duis am, quip eu facillum quis diat, sustie dunt nonsed ex eugiam, velismo lobore tin estiniam dolor sit, con henim irit irit eriure elit incillut nummy nos autat am, quamcore.
TOYOTA SPECIAL EDITION
51
A LA MODE >
BY DONNA BUNCE
1 3
head
Mary Lou’s one-of-a-kind, hand-
case
crafted, vintage, jeweled headbands, available at Pink Laundry/Newport Coast Shopping Center and Villa Park
WHAT’S
HOT 1)
2
From Louis Vuitton’s Cruise Collection, a sequined body suit/$3,750, silk geometric skirt/$1,570, “Futuristic” wedge pump/$695, and anklet/$1,310 from Louis Vuitton/South Coast Plaza
2)
Jaquet Droz Grande Seconde SW watch/$13,500 with 45mm stainless steel case and fluted bezel, black rubber dial and patented folding clasp from Tourbillon/South Coast Plaza
3)
Flat thong in platinum guccissimo leath-
4)
“Starisma” handbags from Montblanc’s
er/$425 from Gucci/South Coast Plaza
4
limited edition Alcina Collection in soft African goatskin and laminated calf with palladium plated metal hardware and Montblanc logo/$2,000 each, from Montblanc/South Coast Plaza
New Fragrance Launch at Neiman Marcus – Neiman Marcus at Fashion Island has introduced Valentino: The Fragrance, a striking scent that captures the perfect balance between the softly romantic and powerfully confident for the Italian luxury fashion brand. COAST MARCH 2009
COAST MARCH 2009
M A G A Z I N E
D E S I G N
S C O T T
M C P H E R S O N
H I R E S M . C O M
s put silver International, has alway Bob McKnight, CEO of Quik plan. than any traditional business more faith in his surfer’s stoke cted espe s industry’s most well-r The result is one of the sport reads that , Wave the and tain Moun brands, and a new book, The to follow the suit-loving pack. like a case study in why not
ART BREWER
CLOC KWISE FROM TOP
MIKE MO IR
D
BY TERENCE LOOSE
espite all its fine cuisine, splashy car And though McKnight is every dealerships and multi-million bit as busidollar ness-savvy as the sharpest suit Tuscan “villas,” Coastal of Silicon Valley Orange – Quiksilver’s business model County is known – and flocked is now a case to – study every year at Stanford for one thing: its beaches. University and Of course, McKnight lectures at UCLA, the OC is not unique in UCI, USC that regard – San and a host of other universi Diego, Hawaii, Florida, and ties – he has a handful of none of their nerdiness. In other coastal cities attract fact, he’s just as many, or spent less time in ties and more, tourists seeking a week boardrooms of that laid back than he has in tubes and surfer cool, a lifestyle and board shorts. look that’s cruised But then, that’s exactly how its way into everything from he built golf shirts to Quiksilver from a two-man, women’s skirts. (Does anyone one van show out there not to a globally recognized, publicly own a pair of leather sandals traded and aloha brand in the $50 billion outdoor shirt?) But OC is one thing market. no other place is, no matter how great their beaches or oft-phoBack in the early 1960s, when tographed waves are: it is the McKnight Silicon Valley of was just entering his teens, the $5 billion “board sport” surfing was not industry. The the pervasive and accepted giants here are: OP, sport it is today. Volcom, Hurley, Gidget and Moondo Billabong, and, of course, Quiksilv ggy were better known er. And the than any real surfers, and the Bill Gates of the Orange County lineups were less surf induscrowded than today’s Huntin try? Bob McKnight. gton Pier during an oil spill. But from the moment a friend
Y
OLE
PHOTO COUR
TESEY BOB MCKN
IGHT
McKni LEFT ght; Ke Bob lly Slat Echo er; th Beach e era; th U.S. Q e orig uiksilv inal er bo Dann ard sh y Kwoc orts; k; Jeff McKni Hakm ght an an ; d frien 1974; ds in McKni Bali, ght w orking hard.
JACK MCCO
JEFF HO
RNBAKER
From Board Shorts to Boardrooms
DICK HO
56
COAST DECEMBER 2006
141
57
T
R
A V
E L
Hitting Hwy. 395, our intrepid author takes her family into the wild frontier of the eastern sierra.
eastern sierra time
N
o, we have never really looked. We will now. Over the next three days, Steve and I will poke around in some
of the most striking landscape to be found anywhere in California: subtle desert, vast lakes, fairy-tale mountains that gradually wear a thicker and thicker frosting of snow. Towns with more stories, nooks, and idiosyncratic museums and shops in them than we ever imagined. Hot springs, warm bread…and some of the best skiing west of the Rockies.
26
JUNE 2014 HIGHWAY 395
HIGHWAY 395 JUNE 2014
M A G A Z I N E
D E S I G N
S C O T T
M C P H E R S O N
27
H I R E S M . C O M
MARKETED AS “INTELLIGENT LUXURY,” HAWAII’S KOHANAIKI IS A SUSTAINABLE DEVELOPMENT PROJECT THAT WILL HAVE MEMBERS AND RESIDENTS RETURNING FOR GENERATIONS B Y
J U S T I N E
A M O D E O Adventure team activities include riding the waves on a three, four or six -man outrigger canoe and hiking off site in the Waipio Valley
CLOCKWISE Designer
Shay Zak’s Hale Club appears like a collection of beach huts, each a blend of native architecture and mission style; Adventure Club manger Ikaika Kanuha free dives on the reef; Kohanaiki’s oceanfront holes meander through
regry “Bonga” Perkins, the two-time ASP World Longboard Champion, yells “paddle!” as we take off on a wave in a six-man outrigger canoe, pulling as hard as we can towards the beach in front of Kalolo Honokahau National Historic Park. With us is former pro surfer Paul Miner and Dominic “Ikaika” Kanuha, all part of the Adventure Team at Kohanaiki, a new private community in Kailua Kona aligned with the Big Island’s culture, built around an environmentally sustainable infrastructure and featuring breathtaking golf, unique ocean activities, cutting edge architecture and design, and sumptuous cuisine. Perkins, a regular foot stylist who continues to rank among surfing’s longboard elite and guides Kohanaiki’s members, from beginner to expert, to the many nearby surf spots, leads us down the wave, a thrill ride for sure, and we paddle to the beach where these three men talk story about the historical significance of its nearby fish ponds, this land and their ancestors. We are visiting the development before the July opening of its Hale Club, a non-equity private residence club offering its members the use of luxurious Shay Zak-designed residences located within the Kohanaiki community, and construction crews are readying the grounds. But even in its early stages, the magic of this place and its people is casting its spell on us as we explore the nearby
lava fields
17 6
C O A S T :: A U G U S T 2 013
A U G U S T 2 013 :: C O A S T
17 7
WITH QUINTESSE COLLECTIONS, YOUR WISH IS THEIR COMMAND
A villa in
ike the rotary dial phone, which those of us old enough to remember were perfectly satisfied with as a means of communication until smartphones entered the market, travel has evolved. Bespoke travel in particular, once the domain of private residence clubs, has now branched out to accommodate the most particular of clients, tech-savvy millionaire baby boomers who demand that itineraries be individually tailored to their very specific needs. Whether its celebrating a birthday skateboarding the Great Wall of China or learning to cook in Provence from the kitchen of your own chateau, rising demand for custom travel has created effortless vacation club experiences for members with five-star tastes. Luxury travel companies like Abercrombie & Kent, NextGreatPlace, Smithsonian Journeys, and Kipling & Clark, whose private itineraries can include visits to local schools, orphanages and charities so clients have the opportunity to give back to the less advantaged communities they visit, are constantly expanding their rosters to meet client demand. Which is why the Quintess Collection, a dynamic luxury destination club network, increased its portfolio by more than 33% in the past two years, adding 20 new destinations to its existing 150 luxury residences and experiences in more than 60 of the world’s most sought-after places. By 2014, the company says they plan to offer more than 100 destinations to its members. Like Private Retreats and Exclusive Resorts, which is the largest destination club in the world, The Quintess Collection provides members with a collection of luxury homes and adventures in the fi nest locales in the world. Three distinctive portfolios are available to members. Quintess residences, the heart of the collection’s luxury home portfolio, are owned or managed by the club to ensure its world-class standards, averaging $4 million in value in destinations such as Aspen, Hawaii, Jackson Hole, London, Los Cabos, New York City, Paris, Tuscany, and more. Quintess Beyond residences are luxury properties hand-picked by the club, including a new golf and travel club called Tour Club, at the world’s finest resorts such as the Resort at Pelican Hill, Tucker’s Point and the Sonoma Mission Inn, and superb villas, estate homes and apartments sourced directly from luxury residence owners. Quintess Adventures are experiences crafted by the club’s in-house experts in close partnership with world-class travel providers. Members can enjoy personalized one-of-akind vacations from a Gorilla Trek in Rwanda
Canouan, a small
island in the Grenadines that belongs to St. Vincent measuring only 3.5 miles by 1.25 miles. A barrier reef runs along the Atlantic side of the island
2
Burgandy Part of the recently released “World of Wine” collection, the Quintess members-only experience in Burgundy offers members the chance to explore this famous wine region with noted wine critic, John Gilman. Members stay at L’Hôtel de Beaune, a luxuriously restored nineteenth-century mansion, and venture out to some of the area’s top wineries including Chateau du Clos De Vougeot and Domaine Joseph Drouhin. Sommeliers and vintners who know Mr. Gilman personally open their homes to create experiences unavailable anywhere else.
BY JUSTINE AMODEO
C O A S T :: S E P T E M B E R 2 013
M A G A Z I N E
D E S I G N
S E P T E M B E R 2 013 :: C O A S T
S C O T T
M C P H E R S O N
{ }
3
H I R E S M . C O M
TIPTOP
A Trip to th e Top of a Goldmine in the San Bernardino Mountains
H
as California has always been linked with the idea of American possibility? It’s the sun-drenched place where you go to leave the stuffy, decaying old world for a new life. But not everything here is shiny, new and full of potential. Drive deep into the deserted corners of Southern California and you’ll find dreams that flickered to life briefly and then faded away. Places once destined for greatness that have disintegrated into modern ruins. These aren’t Wild West ghost towns but more recent vestiges of the 20th century.These longforgotten places are being discovered anew by artists and curiosity seekers hungry for a post-apocalyptic getaway. I explored a few of them last summer, enticed by tales from creative types who seem to be a step ahead of the rest of us. Visiting these desolate stretches of the country can be as exciting as scaling a mountain. They supply a different sort of adventure, S TO RY & P H OTO G R A P H Y ||| SCOTT A. MCPHERSON
m 22
M O U N TA I N R E S O R T S | | | S U M M E R 2 0 1 3
O
u
n
T
a
I
n S U M M E R 2 0 1 3 | | | M O U N TA I N R E S O R T S
23
M A G A Z I N E
D E S I G N
S C O T T
M C P H E R S O N
H I R E S M . C O M
N O X A Wi-R IDS O R ST port’s otors Ti eet M n WRX S r t S io Easy e Edit r u t a Sign
0-60: 4.4
on WRX up preza bred Im ce-sedan lly an ra m s or it d perf ashed WRX a -car an u unle ing the sports , Subar hicle d the for mak n 2001 k you ming ve change or an d rf th an pe a orld. . As a ghest Americ in the w , the hi know it X Ti e S R w e W l as werfu ve us th market aru ga most po e ub S th t, c, hi .-spe smash d in U.S e-up an in its lin MAY/JUNE 2005 SPEED 39 RAPHY
OG • PHOT D LOH
AR BY EDW
I 38 ROAD & TRACK SPEED MAGAZINE
www.spdmag.com
RC BY MA
URBANO
C U I S I N E
C U I S I N E
Old Vine Café
Lamb chops with dried blueberry-Syrah demi-glace; Prawns with Indonesian curry sauce
STUDIO
Or just go to Italy. Join Old Vine Café for a 10-day excursion to Calabria and Sicily March 20-29, 2014, focused mainly around – surprise! – food and Italy’s epicurean delights.
T
the most important man in many people’s lives: dad. Don’t overthink it: A meaty sandwich, piled high with the choicest stuffings, is all that’s needed. Add a select beverage and consider dear old dad well-appreciated for his year’s efforts.
with tarragon-Chardonnay sauce on Coast Magazine’s website. :: coastmagazine.com 714.545.1411 :: oldvinecafe.com
Rising in the Ranks
W “Do not be overly selfconfident with your first impressions.” –Chinese proverb
“You don’t get a second chance to make a first impression.” –Universal reality
Get Tossed, Part II Old Vine’s wine list is too good to leave at the restaurant. Order some of the restaurant’s coveted selections from its website and get a box of six wines for $60.
Il Conto, Per Favore Four-course tasting menus are $65-$80, including wine pairings with each course. Menu items can be ordered a la carte as well. Salads: $11.50-$14.50; pasta: $12-$17; small plates: $13-$22.
N O V E M B E R 2 013 :: C O A S T
FA R M
BY JESSICA HUSAMI :: PHOTOS BY ED OLEN
■ EAT WELL :: Learn how to make Old Vine Café’s sautéed sea scallops
Not in the mood for pasta? Not a problem. Old Vine is an old hand at crafting a number of delicious, fresh salads. Particularly recommended is the artichoke hearts of palm salad with seasonal greens, artisancured ham and aged pecorino tossed in creamy tarragon dressing.
13 5
118
e’ve all had the experience: Having made up our minds negatively about someone, we have cause to meet them again and wonder what we found so offensive in the first place. A friendship ensues, and the character flaw that seemed so glaring on the first meeting is forgotten, never to surface again. It’s human nature to judge on first impressions, but how much weight does a primary encounter deserve? Our society seems to think it deserves a lot. In a land of plenty, with myriad options for new friends and places to eat and see, why go to the trouble of getting to know a person who seemed rude initially, or spend more money at a restaurant that didn’t perform on the first try? It’s a valid question, one we believe the Montage Laguna Beach’s restaurant, Studio, has analyzed carefully. So really, what can I say about a place that seats you at an oceanfront window, hands you a glass of Champagne and then passes through with perfectly timed amuse-bouches of crab salad in a pineapple cone, a caviar taco and a mini-potato skin? It’s a great first impression. The vibe is classy but comfortable, the décor simple but luxurious, relying on the spectacular natural surroundings to set the atmosphere. Service is prompt and expert but also friendly and lacking the irksome affectations typical of other high-class restaurants. Studio is great for greatness’s sake,
relying on first impressions to sweep diners off their feet and then – and this is the important part – maintain the highest level of cuisine and service to keep them floating there. But while creating that first impression is the job of the property and of nature itself, maintaining it lies primarily in the hands of one man: Craig Strong, Studio’s newly acquired, talented and ambitious executive chef. THE BEGINNING
Curious as to how Stong would perform this tight-rope walk, we decided to try his tasting menu paired with wines chosen by Studio’s very able sommelier team. It began with a dramatic flair: hamachi seared tableside on a slab of Himalayan pink salt and accompanied by micro greens and an ostera caviar lime dressing prepared while the fish cooked. What resulted was a flawless piece of hamachi seared gently on the outside but unscathed in the middle, its freshness and clean flavors heightened by the citrusy-salty dressing and tender greens. Next was a brandade-stuffed (purée of salt cod, olive oil and milk) squash blossom fried tempura-style over a smear of romseco sauce, which completed an interesting take on a number of Mediterranean (specifically, Spanish) influences. Squash blossoms are extremely delicate, and the flavors here might have been slightly on the strong side (almonds, garlic, red peppers),
C O A S T :: O C T O B E R 2 0 0 9
TA B L E
It can be a daunting task to figure out a way to pay respects to
dots of black sesame seeds, which float through the carrot- and peastudded sauce like fish in a sea of colorful barges. It’s quite a contrast to the eggplant burrata, but a worthwhile one. The second course – a large raviolo filled with smoked duck, goat cheese and porcini mushrooms, was likely where we indulged a bit too enthusiastically. Constructed from handmade pasta, the raviolo took up the majority of the plate, cutting an appetizing figure. Smothered as it was in brown butter and sage, it was an indulgent mid-course, filling but full of deep flavor, each bite surrounded by toothy pasta. Handmade pastas are a specialty at Old Vine; chef/owner Mark McDonald trained in Calabria, a region in southern Italy known, like much of the country, for its exceptional cuisine. That experience is evident not only in the restaurant’s menu, but also in the relaxed eating schedule, which can last up to two and a half hours for a four-course tasting menu. Third course: petite filet mignon. Don’t let the “petite” moniker lead you astray. After two previous scrape-your-plate rounds, by now the full effect of satiety was making itself known. Miraculously, we ate most of it (likely a leading cause of why the lamb chop went partially uneaten), leaving just a smudge of Bleu de Basque demi cream sauce behind. If our discomfort was any indication, this was a successful meal. Bravely diving into the graham cracker-crusted chocolate cream cheese cake, the fourth and final course, we remembered not only what had transpired on our taste buds, but what had materialized in our hands: a freshly charred lamb chop.
TO
13 4
Get Tossed, Part I
PHOTOS: ED OLEN
Travel the World
touches on a scallop dish.
he four-course tasting menu at The CAMP’s Old Vine Café had taken our hunger and upped us a course beyond our capacity. The forks-down, expanding waistline submission occurred midway through course number three, right in the middle of a delectable lamb chop that, had it not been for our gluttonous behavior on the previous two rounds, we might have gracefully danced our way through and on to dessert. But as it was, there was no returning to our former dignified selves. A half-eaten lamb chop looked sullen on the plate, surely not accustomed to this type of surrender. As it turns out, nobody at Old Vine Café is used to capitulations of this sort from diners. After we had halfheartedly grazed through dessert – a dark chocolate cream cheesecake – we had, in our satiated state, forgotten about the remaining lamb chop that was supposed to accompany us home. As we were getting up to leave, a server rushed over with a box, explaining that he, too, had disregarded the leftover, accidentally throwing it away. As a concession, he had asked the kitchen to make us an entirely new one. This most unusual and unprovoked action is a feather in the cap of a restaurant already proven by its culinary prowess. Surely we would have left Old Vine Café never the wiser that our neglected lamb chop had wound up as scrap. Instead, we were walking out with an entirely new one, which basked luxuriously in its dried blueberry-Syrah demi-glace and had been sprinkled with crispy fried yucca. Despite our fullness, we had appreciated the dish, its grilled char nuances a rustic counterweight to the sophistication of the silky textured and fruit-forward sauce. That was how we ended the meal, but it began just as auspiciously. A first course of eggplant burrata – small piles of panko-crusted eggplant, burrata, grape tomatoes, and pesto – layered complementary textures and familiar flavors, while a dish of Indonesian-style prawns provided a cultural and tastedriven diversion from Old Vine’s primarily Italian-focused menu. Sautéed in soju (a distilled beverage from Korea) and finished with lemongrass curry sauce, the prawns make a dramatic entrance with their dome of tangled flash-fried noodles and
BY JESSICA HUSAMI
M O R S E L S
BY JESSICA FORSYTH
ON THE RADAR Chef/owner Mark McDonald puts the final
PHOTOS BY ED OLEN
STACKING
1
Eggplant burrata;
MAIN SQUEEZE
It’s citrus season. From beautiful blood oranges to Meyer lemons, our local farmers markets are flush with fresh fruits. The St. Regis Monarch Beach’s Chef Raj Dixit celebrates these seasonal beauties with The “OC” Salad, which is served as a starter at Michael Mina’s Stonehill Tavern. While Chef Dixit was kind enough to share the recipe, we can’t guarantee you’ll have Stonehill’s breathtaking ocean view. – JENN TANAK A
“The Cure for the Common,” C4 Deli, is vying hard to become OC’s most legit deli. The downtown Santa Ana spot from the owners of gastropub Chapter One mixes old-school New York with modern beer boutique, tying in art deco décor to keep it classy. Amid the intoxicating aromas of baking bread, we recommend zeroing in on the marble rye, the starting point for the legend-in-the-making Ruben Martinez sandwich. The “larger than life” creation of pastrami, corned beef, bacon, sauerkraut, Emmentaler, and Russian dressing is stacked high and then unapologetically crowned with a fried egg. 200 N. Broadway, Santa Ana 714.263.1555 :: c4deli.com
The Big Cheese For refined yet still very meaty preferences, a stop at SoCo’s The Cheese Shop @ The Mix can do wonders to revive any OC foodie’s unflagging faith in the power of delicious charcuterie and cheese. After perusing the wide selection of domestic and imported artisanal and farmstead cheeses and a just-as-impressive array of cured meats, go for one of the pre-prepared grab-and-go sandwiches artfully assembled by the shop’s cheesemongers. Salami with roasted tomato and pecorino is simple and satisfying, or have the trained staff put together a concoction of your own imagination. 3313 Hyland Ave., Costa Mesa
The “OC” Salad SHOPPING LIST
949.492.3663 :: thecellarsite.com
– 1 head Bibb lettuce, sliced in quarters – 1 Hass avocado, thinly sliced
Downright Heroic
– 1 Japanese cucumber (can be substituted with an English cucumber)
Having just come off its 50-year anniversary, Hollingshead Deli is going strong as one of OC’s prime destinations for lovers of well-crafted sandwiches. Don’t expect restraint – the fillings here are generously doled out on the deli’s fresh breads, and ordering a double can very well send the white flag flying for dads with even the heartiest of appetites. If you’re up for the challenge, make it count with the classic Hero, made with Hollingshead’s own roast beef, baked ham, turkey breast, sharp cheddar, mayo, mustard, lettuce, and tomato. 368 S. Main St., Orange
– 4 French breakfast radishes, thinly sliced – 1 Oroblanco grapefruit, segmented – 2 blood oranges, segmented – 4 tangerines, segmented – 4 satsuma mandarins, segmented – 1 pomelo, each individually sorted vesicles
714.978.9467 :: hollingsheadsdeli.com
– 2 tsp. chives, thinly sliced – 1 Tbs. pickled shallots
CHEERS! Sandwiches of this caliber deserve to be washed down with only the finest liquid accompaniments.
12 8
C4 DELI A deli with a nod to the old world requires an old-fashioned cocktail. C4’s chocolate soda port cocktail is a throwback to simpler times, combining Langers chocolate soda with red port that may prompt a desire to be dangling your legs at the soda fountain.
THE CHEESE SHOP @ THE MIX Pair your charcuterie and cheese selection with a glass of wine from next-door We Olive & Wine Bar. Father’s Day is a fun-day for you and dad to enjoy the afternoon at the wine bar’s happy hour from 11 a.m. to 2 p.m.
HOLLINGSHEAD DELI OC’s home of boutique and craft beers is a mecca for brew-lovers, particularly those interested in hard-to-find German, Belgian and American microbrews. The deli offers over 500 bottled beers and a daily selection of over 22 on tap.
– 2 1.25-lb. steamed Maine lobsters, sliced – Brioche croutons, for garnish – extra virgin olive oil – salt (preferably fleur de sel), to taste METHOD
1. Season poached lobster with extra virgin
olive oil, salt and chives. 2. Add dressing to the side in the mixing
bowl and mix lettuce until evenly coated. Plate over lobster. 3. Season avocado with extra virgin olive oil
and salt. 4. Garnish with Brioche croutons, citrus fruit
segments, cucumber, pickled shallots, and sliced radishes.
Vinaigrette SHOPPING LIST
– 2 oz. pasteurized egg yolk – 1 tsp. grated ginger – 2 lemons, juiced – 1 Tbs. Dijon mustard – 1 Tbs. French citron vinegar (found in most specialty stores) – 2 oz. orange oil – 2 oz. lemon oil – 2 oz. sea salt – white pepper, to taste METHOD
Combine all ingredients in a blender. Add the oil in a slow stream. Purée until fully emulsified. Chef’s Note: “I also like to add one hard-boiled egg to the blender to thicken up the vinaigrette and make a smooth, creamy consistency.” – Chef Raj Dixit
The “OC” Salad from Stonehill Tavern at the St. Regis Monarch Beach
C O A S T :: J U N E 2 014
SHOPPING LIST
FA R M
1 head Tuscan kale, washed and dried 2 tablespoons olive oil 1 tablespoon Savory Spice Shop Bohemian Forest Seasoning (consists of crushed brown mustard seed, garlic, rosemary, black pepper, Mediterranean thyme, savory, parsley, lavender, and sage)
A S S E T S
TO
Crunchy Kale Chips
L I Q U I D
TA B L E
116
Himalayan sea salt, to taste TOOLS
– Baking sheet – Measuring spoons
K ALE’S COMEBACK January’s cool weather is ideal for growing kale. Sprouting up at farmers market stalls and grocery stores, this super-healthy leafy green is everywhere. Its popularity doesn’t stop at the produce section either; several restaurants added kale to their menus as an alternative to the once oh-so-hot spinach. It’s also a trendy ingredient in super green juices. The Savory Spice Shop’s crunchy kale chips (recipe shown) are a family-friendly way to munch on this seasonal specialty. – JENN TANAK A
METHOD
1. Preheat the oven to 275 degrees F 2. Remove the ribs from the kale and cut
into 1 1/2-inch pieces. 3. Lay on a baking sheet and toss with
the olive oil and Bohemian Forest Seasoning. Bake until crisp, turning the leaves halfway through, about 20 minutes. Salt as desired ■ FOR MORE INSPIRATION :: Visit the Savory Spice Shop in Corona del Mar Plaza or at SOCO :: savoryspiceshop.com
Margarita Madness It’s almost as if mixologist Colin Pflugradt crafted solita’s cocktail menu with New Year’s resolvers in mind. His El Hombre – a skinny margarita made with chipotle-infused tequila – is tangy and smoky and, thanks to the use of fresh lime juice and agave, comes with none of the remorse of your standard syrup-based margarita. With all the calories saved, a sampling of solita’s contemporary Mexican fare will most certainly be in order. Located in Huntington Beach’s Bella Terra, the newly opened restaurant is the latest project from the founders of much-loved SOL Cocina in Newport Beach.
Kale 101 With so many varieties of kale in season this month, you may have a difficult time selecting what’s best. Here’s a quick cheat sheet.
98
C O A S T :: J A N U A R Y 2 014
Tuscan Kale
Flowering Kale
(aka Lacinato or Italian black kale)
(aka ornamental kale)
WHEN TO USE kale
WHEN TO USE After
chips, roasted, rustic braising dishes, or when thinly sliced, great in Caesar salads.
blanching, cook similarly to Tuscan kale. Add to soups or grill individual leaves.
Curly-Edge Kale
Baby Kale
WHEN TO USE Sauté
salads as a healthier alternative to boring iceberg lettuce. Garnish pastas or risottos with baby kale leaves.
with shallots and garlic then season with salt and lemon juice. Incorporate into green juice by blending kale with apples or peeled oranges.
WHEN TO USE Toss in
714.894.2792 :: solitatacos.com
– JESSICA HUSAMI
10 0
M A G A Z I N E
D E S I G N
S C O T T
C U I S I N E
I
n 2004, when Deborah Schneider released her cookbook, ¬Baja! Cooking on the Edge, opening her own restaurant was not on her agenda. But life has a way of making its own decisions. The book, a tribute to her love of the Mexican peninsula’s cuisine, caught the eye of two young entrepreneurs, Matt Baumayr and Rich Howland, who were looking to start their own Mexican restaurant concept. Five years later, in 2009, the three partners opened SOL Cocina in Newport Beach, a nowsuccessful waterfront restaurant specializing in the food Schneider loves most. As a Canadian-born blonde who was once known as la guera (“the blondie”) in the kitchen at a California-French-Italian restaurant in San Diego where she began her cooking career, Schneider has come a long way in the culinary world. She fell in love with Mexico and its cuisine, striving to master the immense breadth and depth of its indigenous ingredients and unusual techniques, finally settling on her own signature street food style. SOL is the embodiment of this journey, and now, Solita Tacos & Margaritas, her recently opened Huntington Beach restaurant, is carrying on the tradition. Antojitos (a.k.a. starters) like the corn elote are the most reminiscent of the flavorful Mexican street food Schneider is intent on recreating. Grilled on the cob, the whole ear is covered in butter, chipotle salsa, California chiles, cotixa, and green onion – a flavor bomb any roadside stand would be thrilled to call its own. And the queso al forno, an iron cazuela filled with bubbling Mexican cheeses, green onions and serrano chiles is eyes-roll-to-the-back-of-the-head good when piled on corn and flour tortillas and accented with housemade salsas. More food we can eat with our hands: the torta, a Mexican classic that often goes wrong when it makes the move north of the border. Solita’s, which we chose to have stuffed with carnitas, came served on a soft telera roll with cheese, lettuce and salsa fresca. We tasted the flavors and the busy streets of Mexico, the family-run taco stands and the salty air on the coast, which always tastes a bit different than our own. And we knew that Schneider had tasted it, too.
3
5 2 but the execution was perfect and the wine pairing – an exotic-tasting Albariño from Northern Spain – couldn’t have been better. Most memorable was the seared Hudson Valley foie gras with onion marmalade, nectarines and pecan parfait. The flavors here followed like a great opera – seamlessly, from one act into the next – beginning with the silky texture and meaty overtones of the foie gras to the sweet-pungency of the onion marmalade, the crisp 4 nectarine slice and the pecan-coated foie gras-infused parfait. Topping this exquisite – and highly intellectualized – eating experience was an oloroso sherry from Jerez, Spain, which echoed the nuts in the parfait and whose slight sweetness played off of the rich foie gras. And though it was a hard act to follow, the next plate – lobster bisque, served in a vacated eggshell with coconut hot gelée and a lobster spring roll on the side – was so creative that it followed in a completely different vein, complete with a buttery-rich bisque with hints of coconut and a crunchy lobster-and-veggie-stuffed spring roll that is guaranteed to ruin you for any sort of takeout in the future. A cherry-scented Cerasuolo from the Abruzzo region of Italy accompanied. Continuing in the seafood category was a Maine diver sea scallop with spinach risotto, chanterelle mushrooms and a Port-truffle sauce served with a semi-sweet Riesling from Germany’s Mosel Valley. Earthy flavors came together delightfully with a substantial scallop, offset by the Port in the sauce and the honeyed Riesling. THE END
Moving on to increasingly substantial fare, we sampled the grilled New York Brandt natural beef that came with a ragôut of short ribs, Swiss chard
and baby carrots, pommes purée, and bordelaise sauce. The meat certainly stood alone, the ideal balance of tender and flavorful. Veal tenderloin and sweetbreads with hand-rolled pasta, fava beans, black Mission figs, and cassis-mustard sauce also struck the right note – a blend of tradition and place, with a twist of sophistication. A Brunello di Montalcino from Tuscany rounded out the rustic feel of both of the dishes. Unlike most restaurants, who have a dedicated pastry chef, Strong prefers to prepare the desserts himself to impart a sense of continuity on the dining experience at Studio. And it works. His coconut tapioca with mango sorbet; toasted meringue with passion fruit crème, banana fritter and passion fruit-banana sorbet; and summer peach Napolean with crispy rice paper crépes, lacquered peach and lemon verbena ice cream all exhibit the same sense of Strong’s trademark purpose and cerebral approach that goes into every dish. Each one is like a world, a place, a history of culture and flavor that expresses itself in a delicious medium that Strong, even at his young age and short tenure at Studio, is clearly on his way to mastering. Maintenance is going well.
1. Maine Diver sea scallops with spinach risotto, chanterelle mushrooms and Port-truffle sauce 2. Lobster bisque with coconut hot gelée and a lobster spring roll 3. Toasted meringue with passion fruit crème, banana fritter and passion fruit-banana sorbet 4. Seared Hudson Valley foie gras with onion marmalade, nectarines and pecan parfait 5. Executive Chef Craig Strong
WITNESS IT ■ ONLINE :: Watch Studio’s Executive
■ DULCE DE SOLITA :: Watch Sous Chef
Chef Craig Strong prepare one of his famous desserts – toasted meringue with passion fruit crème, banana fritter and passion fruitbanana sorbet.
Julio De Leon prepare Solita’s grown-up churro sundae, which incorporates housemade churros, soft serve vanilla ice cream and bananas soaked in Myers’s Rum to make a frozen treat that’s for adults only. Watch the video on Coast Magazine’s website. :: coastmagazine.com
:: coastmagazine.com
4
5
Read Up Executive Chef Deborah Schneider is more than an accomplished chef in the kitchen, she’s also the author of six cookbooks on Mexican cuisine. There’s The Mexican Slow Cooker, with 55 recipes for everything from mole to carnitas; Amor y Tacos, which focuses on modern Mexican cuisine; ¬Baja!, with 150-plus recipes inspired by the Mexican peninsula and the cookbook that inspired the opening of SOL Cocina, Schneider’s first restaurant venture; and Cooking with the Seasons at Rancho La Puerta, recipes from the world-famous spa; among others.
Pass the Bacon We’re all for the lighter flavors inspired by the Baja peninsula, but we all need a little bacon in our lives. And dessert. Solita combines the two with its chocolatebacon roll-up, a chocolate flour tortilla that’s deep fried and filled with Nutella, bacon and banana, with vanilla ice cream on the side. Sweet tooth: satisfied.
SOLITA
Shake it Up
BY JESSICA HUSAMI :: PHOTOS BY ED OLEN
2
What’s Mexican cuisine without the requisite beverage? Solita’s bar program, overseen by Colin Pflugradt, includes a variety of cocktails and margaritas, including the grande margarita prepared with private-label, single-barrel reposado from Casa Noble shaken tableside with a choice of house or skinny preparation. As for non-alcoholic choices, the housemade horchata is sublime.
The Green Stuff
1
Antojitos: $3.50-$12.50; soup and salad: $6.75-$15.50; taco plates: $10.50-$15.50; main courses: $8.50-$21; dessert: $6-$8.50.
3
1 Head Chef Sergio Lopez 2 Grilled corn elote 3 Queso al forno 4 Carne asada torta 5 Skirt steak torreados
For more information, 949.715.6420, studiolagunabeach.com O C T O B E R 2 0 0 9 :: C O A S T
119
10 6
A P R I L 2 014 :: C O A S T
C O A S T :: A P R I L 2 014
[
D I N I N G
W I N E
&
10 7
]
D I N E
The View Wine Bar and Kitchen
An A+ atmosphere and views will wow you even before your first taste at this Tivoli Village mainstay.
S
STORY BY BRIAN HURLBURT PHOTOGRAPHY PROVIDED BY THE VIEW WINE BAR AND KITCHEN
ometimes the life of a writer in Las Vegas is beyond difficult. Taking a call from a frantic editor with an assignment to go eat, drink and be merry at a popular wine bar—then write a story about it—can throw even the most professional writers over the edge. Oh, the humanity … Such was the case recently when this writer was asked to take pen to pad—or fingers to keyboard—and create an article about The View Wine Bar and Kitchen that is tucked into the Market LV section of the upscale and opulent Tivoli Village, one of the top shopping and dining destinations in Las Vegas. Tivoli Village is located near Summerlin and oozes sophistication and extravagance. The View Wine Bar and Kitchen (TVWBK) is located on the second floor of the Market LV, a large enclosed area inspired by “modern industrial” shopping atmospheres found in San Francisco and New York. The “retail destination” within a retail destination features unique boutiques, specialty foods, the wine bar and restaurant, a gourmet market and more, all under one roof. The views of Tivoli Village from TVWBK make a visit worth it even before a taste of wine, cheese or other food and beverage. A motif best described as warehouse chic is both welcoming and stylish. A smooth, soothing and relaxing vibe—enhanced by relaxed lighting and custom, handmade decorations and furniture (created by Las Vegas artisans)—puts patrons in the proper mood for a night out. Las Vegas hotelier Bill Feather is the man behind The View Wine Bar and Kitchen.
LV G & L
SPRING 2015
SPRING 2015
LV G & L
93
CUISINE
TO
TA B L E
92
Im ea facin utet, consequat. Duisi. ero odiam velisl deliquam in vent venim etuero consed ero.
FA R M
Brick by Brick Items on the menu at David Pratt’s Brick Pizzeria in San Clemente are made almost entirely from scratch, including this porchetta pizza with housemade salsa verde, tapenade and ricotta cheese, and the pièce de résistance: herbed pork gleaned from Pratt’s weekly pig delivery.
Brussels sprouts grow on large stalks. Harvest them by starting at the bottom and twisting from the stem.
has she been cooking at the res 1949, but also she is 96 years o to impress. Pappardelle Bologn Imported egg noodles are bath Bolognese meat sauce and shav Seafood Diavolo includes clam shrimp and mussels delivered c linguine in mild, medium or ho broth. Osso Bucco is done righ petite veal shanks are accompa fron risotto, asparagus, tomatoe Healthy and gluten-friendly fa offered. Since they are open 24 many food industry profession ers frequent the place. There is ment every night and jam sessi
the Pasta Shop ristor and Art Gallery
| | | Crav i ng s
BE YOND BL AND BRUSSELS
Owner and Executive Chef has some impressive credentia Wynn’s executive chef and pre
Crazy for Italian 949.429.1199 :: brickpizzeria.com
Brussels sprouts make a serious comeback
Andiamo Steakhouse
Get your pasta fix at these great valley restaurants as a salad. Wave bye-bye to overcooked Brussels; and say hello to this refreshing take that can be enjoyed as a side dish or as a main course. – JENN TANAKA
are becoming the super-food of choice at local restaurants.
O
nce considered a bland, mushy side dish abhorred by children and most adults, this cruciferous vegetable now finds itself on the menu of several trendy restaurants. Think: charred sprout leaves with capers, lemon, shallots and butter at Newport Beach’s A Restaurant. Or the savory Brussels sprouts tapas with chorizo and almonds at Huntington Beach’s The Black Trumpet Bistro. Or Amar Santana’s tossed Brussels sprouts and Chinese sausage in a sweet and sour sauce served at his Laguna Beach eatery, Broadway by Amar Santana. Even though it’s wintertime, OC locals can still enjoy this super-healthy vegetable
2
M C P H E R S O N
H I R E S M . C O M
C O A S T :: D E C E M B E R 2 013
GROCERY LIST
1 lb. Brussels sprouts 5 slices of prosciutto 1/3 cup manchego cheddar cheese 1/4 cup of pine nuts 1/3 cup honey mustard vinaigrette 1 tsp. parsley leaves 1 tsp. chopped sage TOOLS
1 large pot of boiling water, heavily salted 1 ice bath (cold water + ice) 1 large slotted spoon 1 paring knife
I
talian cuisine has consistently been called the most popular ethnic food in America. The valley certainly has its share of great Italian restaurants. Here are four that offer a variety of delicious offerings and comfortable ambiance.
HONEY MUSTARD VINAIGRETTE
Joe Vicari’s Andiamo Italian Steakhouse
½ cup honey ½ cup Dijon mustard 3 Tbs. red wine vinegar 1 cup grape seed or vegetable oil Combine honey, mustard and vinegar. Add oil in a slow, steady stream while whisking until mixture is emulsified. Fresh and fast. This salad is heart-healthy and delicious.
METHOD 1. Cut off the bottom of each sprout.
Remove the green leaves (stop when you reach the yellowish core). 2. In the large pot of boiling salted water, quickly blanch the leaves. Meaning: dunk the leaves in the hot water and
ED OLEN
Brussels sprouts
BRUSSELS SPROUT SALAD WITH HONEY MUSTARD VINAIGRETTE
once they turn bright green, remove them immediately with a slotted spoon. Submerge them into the ice bath. Once they’ve cooled, drain until dry. 3. Toss the blanched Brussels sprout leaves in the honey mustard vinaigrette. Add the prosciutto, manchego cheese and pine nuts. Serve.
Homemade Italian breads, award-winning sauces and handmade pasta are three good reasons to visit. An appealing eggplant tapenade arrives as a worthy topping for the bread. The handmade Grande Meatball is not only a conversation piece but delicious as well. A winning entrée is Pappardelle with Veal Ragu, a hearty veal stew with porcini mushrooms and Asiago cheese. Steaks, carved from the top eight percent of all U.S. beef, are served with a choice of three sauces. The centerpiece is the Andiamo Tomahawk, a gargantuan charred 32-ounce rib eye. Colorado lamb chops are marinated in olive oil, garlic, lemon and herbs with tomato, capers and olives on the side. Fish is flown in daily from around the world. Noteworthy entrees include Shrimp Scampi Oreganato with shellfish sautéed in garlic herb butter sauce and braised Italian-style greens. An extensive wine list
2 ||| LVG+L
will take followers on a world-wide jaunt and cocktail specials add to the ambiance.
Nora’s Italian Cuisine Gino and Nora started in 1991 with a small place that seated only 12. They have greatly expanded their seating, and now clientele from all over the world visit. And why not? Diners will find a large menu of traditional Italian dishes that have been given a new twist. Featured house creations include Pork Tenderloin alla Siciliana. Breaded and roasted pork comes with baby red potatoes, breaded and roasted
301 Fremont St. Las Vegas • 702-388-2220 • thed.com
[ Story By BoB Gourley ]
tomatoes and arugula with lemon vinaigrette. Labor-intensive Lasagna is done with delicate layering of béchamel, ricotta and meat sauce. Cannelloni features manicotti-styled pasta filled with cheese and spinach. Save room for Warm Chocolate Cake, which must be preordered but shouldn’t be missed. Soft-centered Valrochna chocolate is covered with vanilla sauce and pistachios.
Bootlegger Bistro Executive Chef Maria Perry is one of the most-honored food crafters in the city. Not only
Im ea facin utet, consequat. Duisi. ero odiam velisl deliquam in vent venim etuero consed ero.
F E B R U A R Y 2 013 :: C O A S T LA S V E G A S G O L FA N D LEI S U RE . CO M
12 3
LA S V E G A S G O L FA N D LEI S U
M AC A RTHU R
• Located in Koll Center newport, Between the fairmont Hotel and the Pacific Club • subterranean Parking, 11’0” finished Ceiling Heights • Highest Level finishes: turkish travertine Exterior, frameless glass Entry, floating staircase, terrazzo flooring, Walnut Doors
nEW CLass-a offiCE BUiLDing Now UNder CoNstrUCtioN gRoUnD fLooR avaiLaBLE
• LEED gold Design: automatic operable Windows & Roller shades, Light Harvesting, Permeable Pavers, UltraEfficient glass and mechanical systems • november 2014 Completion Date • 10,765 Rsf on ground floor available, with Private Patio and signage
Call Dean ChanDler at CBRE foR LEasing infoRmation 949.725.8515
A D V E R T I S I N G
D E S I G N
S C O T T
M C P H E R S O N
?
H I R E S M . C O M
HOW WILL I KNOW IF I‛M MOVING INTO THE RIGHT NEIGHBORHOOD?
!
NEIGHBORHOOD FACTS: FACTS TS: INCOM INCOME, ME, AG AGE, HOUSEHOLDS, EDUCATION, EMPLOYMENT PLOYM MEN NT • C CIT CITY TY FACT FA FACTS: INCOME, POPULATION, AGE, HOUSEHOLDS, OUSEH EHO OLDS LDS,, EDUCATION, ED DUCATIO EMPLOYMENT • SCHOOLS:
GENERAL L INFORMATION, INFOR INFO RMATIO ENROLLMENT,
HIGH SCHOOL STATS, EXPENDITURES, FUNDING, PUBLIC SCHOOLS, PRIVATE SCHOOLS, INCOME, PARENT EDUCATION • HOUSING: AVERAGE AGE, OWNERSHIP, RENTAL, SALES, PRICING PATTERNS, TRENDS, LISTINGS • CRIME :
HERE‛S THE LOCAL KNOWLEDGE YOU NEED IN A NEIGHBORHOOD REPORT!
INCIDENTS, INDEX CLIMATE: TEMPERATURE, PRECIPITATION • HOUSES OF WORSHIP:
NAMES, ADDRESSES,
PHONE NUMBERS, DENOMINATIONS, DISTANCE • COUNTY FACTS: INCOME, POPULATION, AGE, HOUSEHOLDS, EDUCATION, EMPLOYMENT • STATE FACTS: GENERAL INFORMATION, AGE, HOUSEHOLDS, EDUCATION, EMPLOYMENT •N NEIGHBORHOOD FACTS: INCOME, AGE, HOUSEHOLDS, EDUCATION, EMPLOYMENT • CITY FACTS: INCOME, POPULA ATION, AGE, HOUSEHOLDS, EDUCATION, EMPLOYMENT • S SCHOOLS:
GENERAL INFORMATION, ENROLLMENT,
HIG GH SCHOOL STATS, EXPENDITURES, FUNDING, PUBLIC SCHOOLS, PRIVATE SCHOOLS, INCOME, PARENT EDUCATIO ON • HOUSING: AVERAGE AGE, OWNERSHIP, RENTAL,
YOUR CLIENT
YOU
WHY SELL A PROPERTY OPERTY WHE WHEN YOU CAN SELL THE WHOLE NEIGHBORHOOD? When homebuyers make biggest financial decisions of their lives, they want to feel comfortable with their choice. Give your buyers the information they need to succeed, and close that sale! Get all the marketing, prospecting, presentation and research tools you need to succeed with eNeighborhoods, including Neighborhood Reports, CMAs, Maps / Aerials, Agent WebSite, InstaLead Postcards, email marketing and more. We’re a proud partner in the National Association of Realtors’ REALTOR BenefitsSM Program. We have a special offer right now for REALTORs! Visit www.eNeighborhoods.com/NARJUNE or call 877.363.4442 to learn more. Visit www.eNeighborhoods.com/freebonus today to download your FREE 2007 Real Estate Success eBook!
REALTOR
Benefits
sm
Introducing the Cloud CMA Power Pac�! Rise above the competition!
Covers. Your MLS never looked so good! • Makes a great first impression • 25 to choose from • Works with all Cloud CMA reports
Illustrations. A picture says a thousand words! • Custom illustrations made exclusive for Cloud CMA reports • Integrated with all Cloud CMA content pages • Ability to turn on or off
Articles. Content at your fingertips – for every situation! • Written by award winning real estate writer, Blanche Evans • 25 new articles to choose from • Grammar and spelling is checked and double-checked!
One-Click Reports. You’re one click away from a great presentation! • Curated reports for common real estate client meetings • Our team chooses the best pages and page order • Create your own custom report sets Cloud CMA is a product of W&R Studios • 123 Main Street, Huntington Beach, CA 92648 • 855.977.8834 • cloudcma.com
jh_gentry_ol_811d.indd 1
8/11/16 11:51 AM
A D V E R T I S I N G
D E S I G N
S C O T T
True luxury need not be defined. instead, it defines itself.
You deserve a luxurious custom home at an affordable price. Now, more than ever, that’s our commitment to you. ★ Luxurious Custom Homes ★ Remodeling ★ Land Development
Reserve your dream today
951.782.8934
| 949.718.4432
PacDream.com
Newport Beach O f fice T. 949-718-4 4 3 2 | 6 2 0 Ne w p o r t Ce n t e r Dr. Su i t e 1 1 0 0 , Ne w p o r t Be ach , CA 92660 Riversid e O f fice T. 951-782-8934 | 7 1 7 7 B ro ckt o n Av e ., St e . 1 0 3 , Ri v e r s i de , CA 9 2 5 0 6 | Li c# 3 2 2664 RIVERSIDE | CO RO N A AREA | TEM ECU LA | LO S ANGELES | O RANGE CO U NTY
M C P H E R S O N
H I R E S M . C O M
Everyday Marketing Solutions for Real Estate
SM
B R O C H U R E
D E S I G N
S C O T T
M C P H E R S O N
H I R E S M . C O M
AADDV VE E R R T ITS I ESMI EN NGT
A D V E R T I S E M E N T
ROLEX:
A MEASURE OF SPEED THE GLORY OF THE BYGONE ERA BROUGHT TO LIFE AT LAGUNA SECA
A GUIDE TO THE ALL-NEW
BUICK ENCLAVE
R O L E X M O N T E R E Y H I S T O R I C A U T O M O B I L E R A C E S P R E S E N T E D B Y T O Y O TA A U G U S T 16 – 19 , 2 0 0 7
BROUGHT TO YOU BY THE PUBLISHERS OF
rt_buick_430a.indd 1
4/30/07 11:55:34 AM
Mountain Gate HoMeowners assoCiation
HOA
voluMe one | nuMBer one | oCtoBer 2011
Working to improve the quality of life for all of our members
Welcome
Welcome to the first issue of HOA Update, the newsletter of the Mountain Gate Homeowners Association. Our goal is to keep you updated on important information and improvements regarding the quality of life as well as the safety and security of our members. We are humbled to represent our neighbors and wish to maintain an open line of communication with each and every one.
HOt tOpIC
HOA ImprOvements Some of the higher-profile projects the Association has completed ... • new pool furniture for all three pools • slurry sealcoat applied to all streets • tire spikes installed on exit gates • Magnetic locks installed on all gates • High-efficiency variable-speed pumps on all pools to reduce cost of operation • increased height of fence at pools
“Why are Board meetings in the afternoon, not in the evening when I could actually attend?” We understand some members’ frustration and can only answer with the fact that we have tried it both ways. The problem is that many cannot attend in the evenings. We found that either way, attendance remained about the same. If you find it difficult to attend a meeting and have questions or concerns, we encourage you to contact the Board directly at hoamountaingate@gmail.com or management at 760.269.4143 or manager@westhoa.com.
Financial Highlights
• Picnic table at tot-lot
• •
• added security measures to pool heaters to prevent unauthorized temperature changes
•
• rebuilt flagpole
•
• replaced cracked pool slab at the pool on terraza • replaced and upgraded rope lighting at main entry to leD
CC&Rs and Rules are available at westhoa.com
DOIng mOre
meeting at 2pm, why not 6pm?
Paid back $50,000 loan from reserves Paid $67,000 for utility reimbursements from previous years we continue to increase our operating and reserve fund balances (see below) Mountain Gate still has among the lowest Hoa fees in the valley 2008
operating Fund Balance
($67,352)
reserve Funds
$201,807
revenue less than expenses
($88,452)
revenue More than expenses
2009
increased efforts to collect past due assessments increased courtesy and hearing notices for violations of the governing documents increased patrols by Maxwell security increased landscape maintenance
2010
2011
$2,927
$116,554
$170,634
$272,370
$315,753
$433,445
$49,140
$100,923
$150,000 +/-
DeFiCit
DeFiCit
Contact the Board with any questions or concerns: hoamountaingate@gmail.com Please contact the Board with any questions or concerns: hoamountaingate@gmail.com
N E W S L E T T E R
D E S I G N
S C O T T
M C P H E R S O N
K
F
P
F
O
N
Innisbrook Thank you to all the families that were able to participate in the Innisbrook fundraiser. We raised approximately $4000, a bit short of our goal, but a good start to the 2010 school year. Congratulations to Tonya Oshins, Richard Egan, and Jennifer Moreno on a job well done with the Innisbrook fundraiser. Where does the money go? The money raised by KFPFO goes to help improve our children’s experience here at Katherine Finchy. It enables students to go on field trips that enhance their learning. You can also see our influence in the classrooms. We are continually working to supplement the classrooms’ technology in order to keep our children on the cutting edge. During these tight budgetary times our efforts are essential to the success of our school.
E
W
H I R E S M . C O M
S
L
E
T
Walk to School Day 2010 saw Katherine Finchy participate in a very successful Walk to School Day. Over 200 students, parents and teachers walked from the Convention Center to school. It was a beautiful morning and a great way to start the day with exercise and the community. KFPFO treated the walkers with healthy snacks once they reached school. A special thanks to Jody Diaz, Amber Gascoigne and all those who helped for organize the walk.
T
E
R
|
F
A
L
L
2
0
1
0
Looking Ahead ... Mistletoe Mall – December 6 -10 Mistletoe Mall gives the students an opportunity to purchase inexpensive items as Holiday gifts for their families. Each class has an opportunity to shop at the Mall during the school day. We need volunteers to help manage the Mall and assist the students. If you can volunteer for any length of time during the school day the week of December 6- 10 it would be greatly appreciated. To volunteer sign-up at the office or at christine4kfpta@yahoo.com.
Winter Music Program The much-anticipated Winter Program will be held on December 15 at 9 am, 1:45 pm and 6:30 pm. We look forward to seeing all the wonderful performances.
Fresh & Easy Shopping Night Fall Picture Day Andrea Williams, Dawn Melton, and Jennifer Moreno, thank you for making Fall Picture Day run smoothly and helping our children look great.
Thank You ... KFPFO would like to give a special Thank You to Chris Parr. She consistently goes out of her way to make our fundraising efforts run smoothly. Chris plays an important role in our success and we are very grateful.
Shop at Fresh & Easy on December 2 from 4pm until 8pm, and Katherine Finchy will recieve 5% of total sales.
Dates to Remember ★ No KFPFO meeting in November due to minimum days and Thanksgiving. ★ No School for the Thanksgiving Holiday November 24, 25, 26. ★ December 16 is the KFPFO meeting. ★ Winter Break begins December 20 and students return January 3.
P A R T N E R
P A C K E T
P A R T N E R
P A C K E T
cornerstoneshealth.org
Making Our Partnership a Success!
Inflammatory Bowel Disease Roundtables2016
W&R STUDIOS - CREATORS OF CLOUD CMA AND CLOUD STREAMS 123 MAIN STREET SUITE 201, HUNTINGTON BEACH, CA 92648 | 855.977.8834 | WRSTUDIOS.COM
open
open B O O K
D E S I G N
S C O T T
M C P H E R S O N
H I R E S M . C O M
NEW POR T B EACH CE NT CELEB R AT I NG A CE N T URY
19 0 6
BY CHR 1
open
open
YOUR BUYERS ARE CHEATING ON YOU: HERE’S HOW TO STOP IT.
T H E ST O RY O F
Cabot Yerxa & His Pueblo
B Y
G R E G
R O B E R T S O N
open 8:58am 10/25/02 JC/cm
B O O K
D E S I G N
open 8:58am 10/25/02 JC/cm
S C O T T
M C P H E R S O N
H I R E S M . C O M
ns about
welcome to
oll free,
site at
Rh!o o d s . cw om w w. e N e i g h b o r h o o d s . c o m
?2
open
Installation Key: SUPERAGENT
Installation Key: SUPERAGENT
1 ?
1 ?
DISC MAKERS
TENANT R E F E R E N CE G U I DE
MAGENTA CYAN YELLOW BLACK
CYAN BLACK MAGENTA YELLOW
mark Inc. of eNeighborhoods Inc.
DISC MAKERS
EIGHT SIMPLE EIGHTSTEPS SIMPLE STEPS TO BECOMING TO BECOMING A A SUPER AGENT SUPER AGENT
101 PACIFICA
open
I L L U S T R A T I O N
S C O T T
M C P H E R S O N
H I R E S M . C O M
I L L U S T R A T I O N
S C O T T
M C P H E R S O N
H I R E S M . C O M
H I R E S M . C O M H I R E S M . C O M
M C P H E R S O N
M C P H E R S O N
S C O T T
S C O T T
D E S I G N
D E S I G N
W E B S I T E
M A G A Z I N E
Business
Agents
Blog
About
FAQs
Business Login
Simple • Social • Local • Fun • Informative
Poppin’App is Here! FREE to the first 5,000 businesses that sign-up! + A free point of sale display!
The simple way to communicate with your local customers ✪
By following, users are asking to hear from you
D✪E Alert S I your G Ncustomers ofSwhat’s C O T T
M C P H E R S O N
H I R E S M . C O M
poppin’ in your business, whether it be new items, special offers, sales, discounts, events, and more
The simple way to communicate with your local customers ✪
Users follow your business
✪
By following, users are asking to hear from you
✪
Alert your customers of what’s poppin’ in your business, whether it be new items, special offers, sales, discounts, events, and more
S C O T T
Sign-up FREE now! ✪
See what’s trending with your customers ✪
Users create content, awareness, and buzz about your business through photo sharing
✪
Users take pictures and comment on what they like
✪
They can share their photos through other social media platforms like Facebook and Twitter Sign-up FREE now! ✪
Sign-up FREE now! ✪
Create IN’s to communicate with your customers
See what’s trending with your customers ✪
Users create content, awareness,
D E S I G N
Users follow your business
W E B S I T E
M A G A Z I N E
✪
M C P H E R S O N
Simple • Social • Local • Fun • Informative
H I R E S M . C O M
Business Registration
8 SECRETS TO A WINNING
FREE E-COURSE
LEARN THE 8 SECRETS TO A WINNING LISTING PRESENTATION
LISTING PRESENTATION
8 Emails. 1 Month. More Listings. Get the listing!
8 Emails. 1 Month. More Listings.
What to bring to your next listing presentation to ensure you’ll get the listing.
Get the listing!
Make Zillow pay!
What to bring to your next listing presentation to ensure you’ll get the listing.
A simple way to use Zillow that will practically force your Sellers to sign on the dotted line.
Make Zillow pay! Steal this simple way to use Zillow that will practically force your Sellers to sign on the dotted line.
Read your Seller’s mind!
Read your Seller’s mind!
Learn exactly what questions your Seller is going to ask.
Learn exactly what questions your Seller is going to ask.
+ 5 MORE
GET YOUR FIRST LESSON AT:
AND MORE
“I’ve been presenting and creating products for real estate professionals for over 20 years. My course is short, to the point and most of all, very effective.” – Greg Robertson Listed in the Inman 100 five years in a row and on the Swanepoel Power 200, a list of the most powerful people in real estate.
START TODAY... Sign me up for the FREE 8 Secrets to a Winning Presentation Name * Email * City * State * Your MLS
ListingPresentationMagic.com
Where real estate and technology connect.
Copyright 2013 Listing Presentation Magic
GET YOUR FIRST LESSON! *Required fields. We will never sell your email address to any third-party or send you nasty spam. Promise.
FREE EMAIL COURSE
E M A I L
/
L A N D I N G
P A G E
D E S I G N
FREE E-BOOK The Struggle is Real... As a real estate agent, you have a tremendous amount of competition out there and it’s not just against other agents. It’s against the huge real estate search engines on the World Wide Web and their mass amounts of both accurate and inaccurate information. Learn the skills you need to compete in today’s market and keep more buyers!
GET YOUR FREE E-BOOK AT:
KeepMoreBuyers.com
S C O T T
M C P H E R S O N
H I R E S M . C O M
M I S C E L L A N O U S
D E S I G N
S C O T T
M C P H E R S O N
H I R E S M . C O M
CLOUD CMA’S
MOST MEMORABLE MILESTONES 2010
2013
2014
2015
FEBRUARY
FEBRUARY
SEPTEMBER
JULY
SEPTEMBER
SEPTEMBER
JUNE
Cloud CMA is released into the world!
Reached 50,000 active subscribers
1 Million reports published
Reached 100,000 active subscribers
2 Million reports published
Reached 125,000 active subscribers
Cloud CMA reaches 150,000 active subscribers and 3 Million reports published!
SUBSCRIBERS REPORTS
3 YEARS
2 YEARS, 8 MONTHS 3 YEARS, 3 MONTHS
11 MONTHS 1 YEAR
9 MONTHS
P H O T O G R A P H Y
S C O T T
M C P H E R S O N
H I R E S M . C O M
P H O T O G R A P H Y
S C O T T
M C P H E R S O N
H I R E S M . C O M
H I R E S M . C O M