The Standard Magazine

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LOCAL CHEFS SATISFY YOUR APPETITE A CONVERSATION WITH WILLIE RHINE AT EIGHT4NINE DINING OUT IN NYC AUGUST, 2015 VOLUME 3 ISSUE 8 THESTANDARDPS.COM

CONTENTS VOLUME 3, ISSUE 8

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Q&A

WILLIE RHINE PAGE 14 - 17

Volume 3 Issue 8 COVER HUNGRY? LOCAL CHEFS SATISFY YOUR APPETITE Q&A CONVERSATION WITH WILLIE RHINE FEATURE DINNER IN NEW YORK CITY BEAT BOX SOUNDS OF SUMMER ART VIEW MEET ARTIST CHAD STEPHENS

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COMMENTARY

The Standard Magazine 1111 Palm Canyon Drive Palm Springs CA 92262 760-831-4869 Nino Eilets Publisher Luciano McNulty Editor Maya Kalabic Art Director Photographer David A. Lee Contributors Chris Astrala, Dustin Fitzharris, Chris Heritage, Lee Lynch, Dennis Mason, Jimmy Newsum, Terri Schlichenmeyer, Ken Toth & Rick Zbur www.thestandardps.com Editorial Credits : BrandPoint, Huffington Post, LGBTQ Nation & Project Publicity The Standard Magazine is published monthly. Opinions expressed are not necessarily the opinions of the Standard or its staff, advertisers or readers with exception of editorials.

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COVER|RESTAURANTS

LOCAL FLAVOR Every year we select a few local standout restaurant to feature in our yearly food issue. With so many fine restaurants here in the valley the choice is daunting. This year we decided to put that task on the staff to come up with a few of the places they repeatedly frequent. So we’ve brought together some of the deserts talented chefs to share some secrets and see what’s cooking in their kitchens as well as find out what makes them tick. The following are a few of the favorites. Hope your favorite made the cut.

summer – re-opening September 4th; Dinner nightly at 5 p.m. Open Sundays during season.

1. How did you get your start in the restaurant business?

When I arrived in New York from Naples, Italy I met a Neapolitan Pizza Parlor owner who gave me my first job in America.

2. What or who inspired you to become a chef/restaurant owner? My first wife was influential in me starting my own restaurant called Totale Neapoli on the pier at Huntington Beach, CA.

JOHNNY COSTA’S RISTORANTE Johnny Costa was born in Naples, Italy and has been a chef and restaurant owner for 40 years in the Palm Springs area.

His authentic Neapolitan family – inspired recipes are recreated fresh every day from pastas and marinara sauce to fresh fish and meats complemented by flavorful sauces. Johnny worked in New York and Las Vegas before moving to California. Johnny arrived in Hollywood in the 60’s and worked at numerous celebrity hangouts meeting many celebrities including Frank Sinatra where he learned to prepare the dishes Frank loved, Steak Sinatra and Linguini with Clams. Johnny moved to the desert in the early 70’s and started working at Club Trinidad. During that time Steve McQueen, Bob Hope, and the Rat Pack frequented Club Trinidad which became a Palm Springs celebrity hang out. In the mid-70’s Frank hired Johnny to be his personal chef at his estate. After working for Frank Johnny opened Johnny Costa’s Ristorante in Desert Hot Springs and then moved his restaurant to Cathedral City before moving to their current location in Palm Springs. The legacy continues today with Johnny and his family.

Experience real Italian Cuisine from Johnny’s kitchen, featuring his authentic Napolitano family-inspired recipes that are created fresh daily. Homemade pastas, pizza, fresh fish, and meats are complemented by flavorful sauces, an extensive wine list, and a full bar including al fresco dining on the patio. This season, Johnny Costa’s Ristorante, family owned and operated, will be celebrating their 40th season serving the Coachella Valley. Voted Best Italian Restaurant 2011-2014 by readers of Palm Springs Life. Closed for

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3. When at home, what do you cook for yourself and your family? I follow a traditional Mediterranean diet preparing fresh vegetables, fish, pasta and soups.

4. Other than your food, what is your favorite food to eat when you go to a restaurant? I like to eat Chinese food and PF Chang’s is one of my favorite restaurants.

5. What is your signature dish and what makes it so? Our Cioppino is our signature dish with fresh clams, mussels, scallops, shrimp, mini lobster tail, fish of the day and calamari sautéed in a garlic, tomato and wine stock. Our Cioppino is a traditional Neapolitan Zuppa di Pesce.

6. What is your go to ingredient? My go to ingredient is garlic, garlic, garlic.

7. Which famous chef would you like to prepare a meal with? Mario Batali, he is an expert on the history and culture of Italian cuisine, including regional and local variations.

PHO 533 Bursting with fresh, savory flavors, our diverse menu makes use of tasty healthy ingredients including farm-fresh herbs such as fresh mint, lemongrass, and thai basil; rice and rice noodles; exotic fruits and hand selected vegetables; select varieties of pork, beef, chicken and seafood. In addition to offering

RESTAURANTS|COVER our famed soup dishes (Pho), we offer: Chef Inspired Specialties, Appetizers (Khai Vi); Rice Dishes (Com); Vermicelli (Bun); Vegetarian Dishes; and Housemade Sweets. All the dishes are prepared only when they’re ordered using fresh, wholesome and healthy ingredients. While you are dining with us, enjoy a tasty domestic, imported or Vietnamese bottled beer, or a glass or bottle from our affordable yet impressive wine list featuring carefully chosen California wines. Chef Chad Gardner, the acclaimed Culinary Artist behind Dash and a Handful Catering, continues Pho 533’s tradition of delivering delicious, authentic Vietnamese food.

This tradition, pioneered by the restaurant’s original owner Vietnamese emigrant Anh Ho Rock, offers an exceptional dining experience at a great value.

1. How did you get your start in the restaurant business?

I am fortunate in that I literally grew up in my family’s restaurant business. At 17 I was working as a cook in one of the restaurants and it was about that time that I realized I wanted to work in restaurants, specifically in fine dining.

My first “official” restaurant job was at the five Star, five Diamond Four Seasons Clift Hotel in San Francisco where I was able to work alongside several notable chefs who I think saw something in me, and invited me to cook alongside them. From there I went to New York City to manage the Tuscan Square Restaurant in Rockefeller Center. Later I returned to Sonoma County and when I worked at Santa Rosa’s Zazu Restaurant & Farm, my passion for cooking really came alive! The owners’ farm-to-table approach mirrored my own style of cooking and I knew I needed to be in the kitchen, creating.

I finally decided to get my degree in Culinary Arts, and I’ve been creating and serving food ever since!

and have great conservation while I’m busy in the kitchen.

4. Other than your food, what is your favorite food to eat when you go to a restaurant? I love the Buttermilk Fried Chicken at Zin American Bistro. It’s moist, tasty and delicious, and served with country gravy. Delicious!

5. What is your signature dish and what makes it so? That would have to be Thit Bo Lac , our Grass Fed Shaking Beef: Sauteed tenderloin of grass fed beef with 533 Nuoc Cham sauce, baby shallots and fired garlic on a bed of mizzen and watercress salad with a spicy yuzu lime vinaigrette 6. What is your go to ingredient? Citrus, Acids or Vinegars.

They all add a wonderful brightness and depth to foods.

7. Which famous chef would you like to prepare a meal with? Alice Waters or Charles Pham. Charles Pham is the owner of The Slanted Door in San Francisco. Alice Waters is the chef and owner of Chez Panisse. Our signature Shaking Beef was inspired as an homage to Charles’ own dish by the same name at The Slanted Door. Charles Pham was the first chef to create and prepare vietfusion cuisine. Alice Waters was the pioneer of farm-to-table cuisine.

Inspired by Alice’s Chez Panisse, Charles created his classic Shaking Beef and modernized it by using high quality ingredients like Alice Waters uses at Chez Panisse. (I’ve taken Charles’ dish and put my own twist on it.) Because I share both the viet-fusion and farm-totable passions, either would be marvelous to cook with!

JOHANNES RESTAURANT 2. What or who inspired you to become a chef/restaurant owner? That was definitely my mom. From the time I was very young she worked in the kitchen creating wonderful meals for us and for the customers of our family’s Sonoma County restaurants.

She always cooked with love, so to me, cooking is love. It’s my passion. It’s my art. And my clients can see that love and passion in every dish we create. The name of my catering company, Dash and a Handful, is actually an homage to my mom because that’s how she’s really the person who taught me to cook, “with a dash of this and a handful of that.”

3. When at home, what do you cook for yourself and your family? My husband loves it when I make Jambalaya, and I especially like to cook that when we entertain. I can prepare all of the ingredients before our guests arrive, then we can sit in the kitchen and have a cocktail or glass of wine while I assemble the ingredients and make the Jambalaya. It gives us a nice amount of time to relax

Johannes Bacher was born and raised in a small mountain village in Tirol, Austria.

Inspired at age seven by his mother to start cooking simple things like cookies and cakes.

Chef Johannes developed a passion for food that spanned decades of worldwide travel and classical training. Among his accolades is being the Corporate Chef of Seabourn Cruise Line for five years, a position that afforded him an unusual look at flavors and pairings. He has been a guest chef at some of the top hotels in the world! Over the years with the increase in factory farming practices, Chef Johannes has noticed

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COVER|RESTAURANTS a decrease in the general flavor and quality of commercial food.

Johannes embraces local, and sustainable options including organic and beyond organic products whenever possible. He has received hundreds of awards from local, national and international media including Bon Appètit, Restaurant Writer’s Association, Wine Spectator, Alaskan Airlines, Elle Magazine, Out and About, The New York Times, Zagat, and more. Johannes has honored as one of the country’s top culinary talents the last three years since the inaugural edition of Best Chefs America.

Don’t miss out on award-winning Contemporary Continental Cuisine with an Austrian flair that offers restaurant goers dishes with a variety of subtle flavors from around the world. Celebrating 16 year’s serving the Coachella Valley, creative chef, Johannes Bacher is known for his signature Wiener Schnitzel. Enjoy a fantastic wine list, impeccable service, and hip décor. “Simply the Best of the Best.”

Zagat-rated. Voted Best Continental Restaurant 2013 & 2015 by readers of Palm Springs Life. Open for dinner at 5 PM. Closed Mondays. Eat Well...Live Better!

1. How did you get your start in the restaurant business?

From my mother at age seven who introduced me to cooking.

2. What or who inspired you to become a chef/restaurant owner? Working with my mother inspired me growing up and Celebrity chefs who I worked with all over the world during my cruise line experience. Those chefs exposed me to different cuisines and inspired me to start my own restaurant.

3. When at home, what do you cook for yourself and your family? I enjoy barbeques and fresh salads - anything that is simple, quick and easy to fix.

4. Other than your food, what is your favorite food to eat when you go to a restaurant? I enjoy Japanese cuisine, Sushi and Sashimi.

5. What is your signature dish and what makes it so? My signature dish is Wiener Schnitzel and our customers made the Wiener Schnitzel a staple of the house.

6. What is your go to ingredient? My go to ingredient is always black pepper.

7. Which famous chef would you like to prepare a meal with? Alain Ducasse – Alain is the most influential French Chef in the world.

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DISH With a focus always on the unique, from handmade craft cocktails to their signature amuse bouche, chefs Joane Garcia-Colson and Michelle Heinrich strive to give their customers a reason to engage in conversation. Contemporary/Modern American cuisine emphasizing flavor using exceptional ingredients, while using the finest local and organic products, provides the basis for nurturing one’s mind, body and spirit through the dining experience.

“Joane and I literally live, breathe and dream food. We are constantly texting each other…what about this ingredient…what if we change this just a little bit and give it a kick. Our passion is always about figuring out ways to take our dishes to new heights,” said Chef Michelle Heinrich.

Recently opened in the historic mid-century modern Twist Building in the heart of the Uptown Design District, dish Creative Cuisine is situated between the neighborhoods of Old Las Palmas and Movie Colony, just a few steps from Desert Regional Medical Center.

One of the unparalleled features of dish is the Private Chef’s Room, an exclusive and intimate dining space. This bird’s eye view of all of the chef action in the kitchen is separated only by a wall of glass is adjacent to the wine room and has its own private entrance. dish Creative Cuisine 1107 North Palm Canyon Drive, Palm Springs Reservations 760-322-7171 Booking through OpenTable at www.dishcreativecuisine.com.

JOANE GARCIA COLSON 1. How did you get your start in the restaurant business?

I have worked in restaurants several times over my lifetime. I’ve been a hostess, cocktail waitress, server, bartender and short order cook. I always enjoyed the fast pace environment of the restaurant business and interacting with diners.

2. What or who inspired you to become a chef/restaurant owner? I love cooking and entertaining. When I was growing up, my cousin and I would play restaurant. We would scour our mother’s cookbooks, develop a menu and then prepare the meal for our families. We would make place cards for everyone and set the table like a fancy restaurant. My uncle, his father, was a chef and he encouraged us as well as taught us some basic things about cooking.

Our grandmother would often surpervise us. It is some of the fondest memories I have of growing up.

October 17 Ruth Hardy Park Registration begins at 7:30 am Health & Wellness Village opens at 8:00 am Walk steps off at 9:30 am Register at desertAIDSwalk.org or call 760.992.0442

Presented by

COVER|RESTAURANTS As an adult, I would often throw dinner parties and loved cooking for friends and family. I subscribed to many food magazines, collected cook books and always came up with the menu and was in charge of preparing family holiday meals.

Once my son was out of college and I had had my fill of practicing law, it was time for me to do something else. My wife encouraged me to attend culinary school, not to begin a new career, but to do something for myself that I enjoyed. When I began school, I had no intention of opening a restaurant or, necessarily, of working in the restaurant business. It was my gift to myself.

I loved every second of culinary school. Loved being in the kitchen on a daily basis and cooking. I am never as happy as when I am cooking.

Once I graduated culinary school, after interning with multiple James Beard Nominee Chef Kevin Binkley, it was time to make a decision; practice law or work in a restaurant as an entry level cook.

At my age, working for someone else, cooking their creations and making their vision a reality, just didn’t sound appealing. I had ideas for dishes that I wanted to create. I had a concept that I wanted to pursue. I wanted to prepare my own creations. I have been cooking since I was very young and wanted to do something on my own.

After many long hours of discussion with my wife, I decided, some might say, to abandon reason, and open a restaurant of my own. Life is too short to not pursue your passion, and mine is cooking and sharing my creations with others. My wife has been nothing other than supportive and encouraging. She inspires me everyday to be the best I can be.

My son was also an inspiration. He has been self-employed since graduating college. He pursues his passion and charts his own course. He inspired me to do the same.

with a rich sauce and wrap their scallops in bacon. I think, while those flavors are great, they tend to detract from the sweetness of the scallops. We purchase dry packed scallops that are fresh and have not been treated with the preservative tripolyphosphate. The scallops we buy are also a little more expensive than frozen or treated scallops. We highlight the sweetness of the scallops with the vanilla bean infused Israeli cous cous, a grapefruit shallot reduction, fresh ruby red grapefruit segments and an avocado mousse. It is one of our most popular dishes.

3. When at home, what do you cook for yourself and your family? I often cook familiar favorites like coq au vin, or try out new ideas. When I am particularly tired after a long week, I will make something simple and quick, like tacos.

2. What or who inspired you to become a chef/restaurant owner? Executive chef Sally McArthur- she helmed Anthony’s home port in Seattle. I worked there while in College.

4. Other than your food, what is your favorite food to eat when you go to a restaurant? I absolutely love eating the food of very creative, innovative chef’s. One of my favorite restaurants in Los Angeles is Ink. Small, creative, innovative dishes that are truly delicious and unexpected.

5. What is your signature dish and what makes it so? We really have two signature dishes at dish, our scallops and the coq au vin. I have been making coq au vin since I was in high school and it is one of my absolute favorite dishes. It is rich and delicious and a comfort food for me. I often make it when I have dinner guests at home. It has also been a very popular item at dish.

Our scallops dish is unique. So many people prepare scallops

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6. What is your go to ingredient? This is a very had question to answer. I think that my “go to” ingredient changes depending on what is in season and what stimulates my creativity. Right now I am doing a lot with tomatoes. They are very versatile and can be used in a huge variety of preparations. I make a tomato jam that I think is delicious. It can be used in a savory preparation and also in a sweeter preparation. Two amuse bouche we have been running feature tomatoes and my tomato jam in particular. One is a tomato panna cota topped with tomato jam, crisp bacon lardon’s and bacon foam.

The other is a cube of compressed watermelon topped with tomato jam sitting on a bed of watermelon and white balsamic granita.

7. Which famous chef would you like to prepare a meal with? Ferran Adria!! No question for me. He is truly innovative and creative. My second choice would be Grant Achatz.

MICHELLE HEINRICH 1. How did you get your start in the restaurant business? I always knew the restaurant world was for me. **My love for food and artistic inspiration started with mud pies and still haven’t stopped.

3. When at home, what do you cook for yourself and your family? My go to is Asian. Usually fresh Japanese!

4. Other than your food, what is your favorite food to eat when you go to a restaurant? I like simple fresh seafood.

5. What is your signature dish and what makes it so? Any type of fish. Joane calls me the fish whisperer.

6. What is your go to ingredient? Butter and wine!

7. Which famous chef would you like to prepare a meal with? Bobby Flay Photo Credit: Patrick Ketchum Photography

RESTAURANTS|COVER RIO AZUL MEXICAN BAR & GRILL

family? I’m rarely at home but when it’s not too busy at the restaurant I will make pasta for the staff. I enjoy branching out and infusing different cultures and recipes.

4. Other than your food, what is your favorite food to eat when you go to a restaurant? Mussels, and clams with Osso Bucco being my favorite!

5. What is your signature dish and what makes it so? My signature dish is our Cochinita Pibil. Slow roasted pork cooked with banana leaves, a homemade achiote sauce made from 30 different spices and fresh squeezed orange, lemon, and limes. Conchinita Pibil is a rare dish to find but when you do and it is made from scratch it’s fantastic!!

The inspiration for Rio Azul Mexican Bar & Grill came from a young man’s dream to introduce his original and distinct interpretation of Mexican food to the masses. Born and raised in San Benito, Sinaloa Mexico, Chef Ernesto Gastelum began his culinary journey at a young age. He attended school in Culiacan and came to Los Angeles, CA when he turned 13. Gastelum learned to cook from various chefs he worked for. He started his career as dishwasher and through perseverance he worked his way up to line cook, front of the house while knowing he wanted to be a Head Chef someday. Gastelum’s passion and love for both his food and his culture have allowed him to create an array of eclectic and delicious dishes – many of which have come from his family recipes passed down from generation to generation such as his Abuelita’s Albondigas Soup to the Tia Maria’s Green Corn Tamales.

Brief Narrative Take your senses on an excursion South of the Border! Grab your sombrero and experience Palm Springs’ only traditional Mexican cuisine handcrafted with the best ingredients from Chef Ernesto’s family recipes served in a vibrant space. Happy hour specials weekly: Thursday $2 tacos (bar only) and 2-for-1 margaritas. Open for dinner at 5 p.m.; hours vary by season. Open Fri. — Sun. for breakfast and lunch at 11 a.m. Catering available. Voted Best Mexican Restaurant by readers of Palm Springs Life 2012, 2014, and Best Margarita 2013, 2015.

1. How did you get your start in the restaurant business?

I started as a dishwasher when I was very young, and then went to work on the line. I immediately fell in love with cooking.

2. What or who inspired you to become a chef/restaurant owner? That would be my daughter; she pushed me to follow my dream. As far as inspiration for my food that came from my mother and aunts - they were the best cooks growing up.

3. When at home, what do you cook for yourself and your

6. What is your go to ingredient? My go to ingredient honestly is garlic. Garlic is such a wonderful ingredient to bring out the flavor of food.

7. Which famous chef would you like to prepare a meal with? That’s a good question. To be honest it would be an honor to prepare a meal with any famous chef.

SERIOUS FOOD AND DRINK Serious Food and Drink is an up-and-coming New American restaurant located in downtown Palm Springs, California. We specialize in upscale comfort cuisine and feature locally sourced ingredients, craft beer, specially selected wines and hand crafted cocktails.

You will also find plenty of gluten-free and vegetarian friendly options throughout our menu.

Imagine all the comfort foods you love, give them a dash of upscale class, and you’ve imagined Serious Food and Drink in Palm Springs, California. We’re looking to provide the finest in American food at affordable prices for all.

JACQUELINE BRUTON- EXECUTIVE CHEF Classically French trained at the California School of Culinary Arts Le Cordon Bleu Pasadena, California. Graduating in 2002,

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COVER|RESTAURANTS Jacqueline quickly worked her way up to head chef at Britta’s Café in Irvine, California. By 2007, she was on her way to New York City where she worked as Sous Chef, Chef de Cuisine as well Pastry Chef in several top kitchens, utilizing her skills in both fine dining techniques and rustic flared upscale cuisine. After making her way back to her home state of California, she reconnected with fellow graduate and Chef/Owner Kathleen Brown and settled into the Palm Springs area in 2012. Working as Lead Baker for Over the Rainbow Desserts, further honing her skills in the pastry world before opening Serious Food and Drink as Executive Chef. “We really wanted to make the kind of food we love to eat. Food we would serve to our friends and family. That’s how we see our customers.”

5. What is your signature dish and what makes it so? This is a hard one. I think I’ve been asked this several times before and honestly it changes every time. It really depends on where I’m at in my career and what I’m doing. Many things inspire me and I don’t think there’s one dish that can really truly define me. So, as of right now, I’d have to say my signature dish is something I call “The Quack Stack.” It really is exactly how it sounds. I love poutine. I love duck. I think almost everyone’s had or heard of the beauty of fries fried in duck fat. So to me, this seemed like a natural expression of my love for all of that. Duck fat fries topped with shredded, succulent duck confit, crispy duck cracklings and rich duck egg Hollandaise. I mean, hello! Yes, please.

1. How did you get your start in the restaurant business? I was working part time as a server towards the end of high school at a very casual chain restaurant. I used to go in the kitchen to snoop around and just see what was happening. It was all very intriguing to me, especially since I already loved to cook. So, I would go back and help the cooks when I wasn’t busy. That led to the manager asking me one day if I would be okay with working the line while the cook went on break since we were short staffed. And, then that eventually led to me working in a bakery and falling in love with it.

6. What is your go to ingredient? Taking a deep breath in, I’d have to say garlic. It’s so flavorful, aromatic and versatile. From it’s spicy raw state to the way it perks your nose hairs up once it hits a hot pan to the uber sweet and buttery texture you get when it’s roasted.

2. What or who inspired you to become a chef/restaurant owner? This is a combination of things but, as early as I can remember is being in the kitchen with my grandma and my aunt.

I loved watching them and helping. Then once the food network started I was hooked. I wanted to keep learning and trying new things in the kitchen. So, I took the heart and warmth from being around my family and cooking as well as the techniques and flavor combinations I would see on TV. That’s really what sparked my passion and got me in the kitchen cooking. Which eventually led to me enrolling in culinary school.

3. When at home, what do you cook for yourself and your family? Okay, I have to say that I use my friends and family as guinea pigs. I know that might sound horrible and, maybe in the very beginning it was. Of course there’s always the “go to’s” that make everyone happy, but there’s so many things that I want to try and experiment with that making normal, ordinary or repetitive dishes just didn’t do it for me. Aside from that, I know they have no problem being completely honest about things they like and don’t like. Who needs food critics when you have your own right?

4. Other than your food, what is your favorite food to eat when you go to a restaurant? There are a few things I absolutely love. I’m pretty obsessed with breakfast. I could eat it anytime of the day, everyday. Seriously. Hollandaise is like crack to me. And Eggs Benedict is sent from heaven. I’m also a sucker for a good Bahn Mi sandwich.

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7. Which famous chef would you like to prepare a meal with ? Okay, now this one is easy. Julia Child. Before there was Julie and Julia, there was my Aunt Patty and Julia. She would go through and cook things from those magical pages like she was a master chef. Or at least that’s how Julia made you feel. When my aunt passed away, I was given her Julia Child cookbook. There’s nothing today that is more important to me than that book and the memories inside. I got the extreme opportunity to have it signed by Mrs. Child when I was in school. One of the single best moments of my life. I’d love to cook a Cassoulet and Chocolate Soufflé and share a bottle of wine with her. Good times.

Special thanks go to Kathleen Bennett; Resort Marketing, Jeff Hocker; Hocker Productions and Mark Jones; Brighthaus Marketing for their contributions to this article.

Q&A A CONVERSATION WITH WILLIE RHINE

CO-OWNER OF EIGHT4NINE RESTAURANT & LOUNGE

And the winning number is 849… or should I say Eight4Nine Restaurant & Lounge. That’s the name of what is sure to become one of Palm Springs’ newest hot spots. Co-owned and operated by the inimitable Willie Rhine (the other half of the business equation is renowned photographer John Paschal) Eight4Nine is scheduled to open this summer in the Uptown Design District in Palm Springs.

Running the highly successful Lulu California Bistro, has given Willie great insight to the restaurant world in Palm Springs. He plans on bringing that same blueprint of success to Eight4Nine. We were very fortunate to get him to take a breather from his crazy busy schedule to talk to us. Here’s what he had to say.

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Why did you decide to pursue a career in the restaurant business? How did you get your start?

I started as a server back in Scotland at the age of 16 in a family run hotel…. Fast forward to Palm springs. I owned and operated a 100-seat theatre on Arenas Road called Top Hat Playhouse. The theater struggled and we closed it down in 2000. Fortunately during the days of TopHat I met Barbara and Jerry Keller, Barbara and a mutual friend Merilee Byron together tried to help raise money and save TOPHAT on many occasions. After the theatre closed I was spending some time as a guest at a British Pub called The Cheeky Monkey, after a few visits the Scottish owners asked me to come

work for my cider… I did just that for almost two years. Later I went on to work at Le Vallauris restaurant. After spending almost 5 years with direction and guidance from Paul & Tony Bruggemans it was time for change. Jerry Keller had just opened Acqua Pazza at the River and faced a few issues with management. Jerry offered me a job and that started my career in management… I loved it.

As a restaurant manager, how important is it to have actual experience in every aspect of the business?

I’m not sure that you need experience in every department; I have experience in every area in the front of house but very little experience in the kitchen. Much like the theatre, you need to find all the right people and put them in the right place. The chef ran the kitchen.

What advice can you give to those who would like to open a restaurant of their own someday? How can they get from point A to point B? I think it very important to have experience in the business.

The restaurant business is hard work; it takes time and dedication.

The owner needs to know how to be a leader and guide the staff accordingly. Being fair with your employees is crucial. Getting from A – B…. Find a location, have the funds or the means to get the funds…. Create a design, a business plan and find a gimmick…You gotta have a gimmick. Find all the right people and put them in the right spots… Practice lots of patience and persevere…. before you know it you have a restaurant.

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Q&A You’ve emphasized community service in your career and through your restaurants. In addition to being active in many organizations, you’ve been recognized locally and nationally.

Tell us about these honors, and why is this important to you.

It’s simple, Be Nice… Two words! We all have opportunities to help; I try to be help whenever I can, in many different ways.

Helping quietly is without a doubt the most rewarding.

Years ago you ran the Top Hat Playhouse on Arenas Road (I remember it well), besides the obvious what are some of the differences in running a business like that and a restaurant?

Now I get paid for running the show….

This summer you will be opening your own restaurant, Eight4Nine, tell us a bit about it.

The casual upscale EIGHT4NINE Restaurant & Lounge is owned and operated by my business partner, John Paschal and I. John brings to the table a similar work ethic and creativity much needed for success.

The crisp white interior of EIGHT4NINE Restaurant & Lounge creates a minimalist atmosphere and a blank canvas to reflect the diverse colors of the delicious culinary creations by Executive Chef Chuck Courtney. The furniture is; eclectic, farmhouse tables, modern tables alongside contemporary, antique and modern chairs, equal parts luxurious and comfortable… The hot jewel tone fabrics and original works of art provided by Melissa Morgan Fine Art in Palm Desert are used throughout the private dining rooms to ensure each space has its own personality.

Fine wines and expertly crafted cocktails are offered in the spacious lounge that features an all-white backlit onyx bar with Louis XIV ghost chairs and stools.

Dine on the Patio, inside in the incredible massive corridor or celebrate in one of the art filled Private Rooms. We shall serve Lunch & Dinner daily from 11am & Brunch from 9am on Saturday & Sunday. This is the place where you’ll find “Happy Days” in the Lounge, an all-day, everyday menu with an Ate for $9 section.

EIGHT4NINE is not only about food and drinks, being in the Design District it has to be about art. The walls are draped with Original photography provided by renowned photographers such as John Paschal, Michael Childers, Stacey Jacobs and John ArsenaultSwiader. Guest will have to dine at EIGHT4NINE to find out the few gimmicks in store.

I recently read that you will continue your duties as GM at Lulu as well as run Eight4Nine, that seems to be a very tall order how are you planning on making it work?

Lulu has a great management team and we shall create a similar

crew at EIGHT4NINE. Each of the managers knows what to do and do their jobs well. It takes less than 5 mins to drive from one location to the other…. I will spend time at both. I have always worked both day and night and have no problem with the hours. I’ll get to see my loving partner both at home and at Eight4Nine. As long as I get my Sundays off…For breakfast at Ricks, a walk round Revivals and the Estate Sale… A nap and dinner at home with my Baby, I’ll be fine.

We wish you the best of luck; finally what is the secret to your success?

It’s not a secret, many people have heard of the principles.

I practice the principles today in all my affairs, especially in my business life. A few of those principles are Honesty, Perseverance, Humility, Service and Faith.

AUGUST, 2015 17

NYC RESTAURANT GAY PARTNERS IN BUSINESS AND LIFE SERVE UP A NEW EXPERIENCE IN WINE AND TAPAS

BY DUSTIN FITZHARRIS

In the heart of Hell’s Kitchen on Ninth Avenue lies Oovah, a brand new wine and tapas bar that is a retreat from the hustle and bustle of the urban jungle of New York. Not only is Oovah visually enchanting, it’s also one of the first restaurants to offer a completely gluten free menu with food so appetizing, people who don’t suffer from gluten sensitivity will not be able to taste the difference.

“Anyone suffering from a gluten intolerance, or anyone who has gone out to dinner with someone who suffers from it, will tell you that it can be daunting to find a place that accommodates a gluten free diet,” says Stephen Hoover, co-owner of Oovah. “A lot of restaurants that offer gluten free menu items do so by removing things from regular menu items, making it less of a dish. Being that our concept is meant to be shared and enjoyed by all, we felt it was important to develop the menu so that anyone can enjoy anything on the menu as it was intended effortlessly.”

The owners of Oovah have a history in the neighborhood. Hoover and his partner of 21 years, Giovanni Morales, previously owned Market Cafe, which was in the same location. Although Market Cafe

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had been an institution in Hells Kitchen for twenty years, as time passed, Hoover and Morales noticed a change in the area. Offices left and more luxury, residential buildings emerged. The design and art community that has always been there remains intact, but a younger demographic has found its way to the neighborhood and is revitalizing the energy. It seemed like the perfect time for Market Cafe to get a complete makeover and shake up the way wine bars are typically viewed. It also gave the partners a chance to use their passions. Hoover tapped into his background in visual merchandizing and design to create the sexy and modern environment that puts diners in the mood to have a good time whether they’re spending time with friends or having a romantic evening with a date. The dining room is canopied in hand painted grape vines and softly lit with purple LED lighting, complete with a 20-foot theatre scrim that displays timelapse photography of vineyards and iconic New York locals.

Meanwhile, Morales - whose primary culinary education was through a lifetime in the kitchen with his mother - was able to tap into his Central American heritage to create a menu that draws on his cultural background and generational family recipes.

“I think our menu is reflective of how most people enjoy eating today,” Morales says. “Our newer customers share our passion for food and wine and do not want to limit themselves to one entrée.

Eating and drinking has become an experience people like to share, discuss and photograph so our tapas style menu facilitates all of that.”

Hoover and Morales have seen tapas’ popularity grow because it’s an opportunity to collaborate on creating a meal, which ultimately becomes a communal experience. Oovah’s tapas menu includes dishes from Central America made with sophisticated, locally sourced ingredients. Some highlights include Arroz con Chorizo (saffron rice, jalapeño sausage, sautéed vegetables, and parmesan), Cassava Gnocchi (handmade yucca dumplings, with bacon, in parmesan/ garlic/lardon gravy), their pulled chicken taco (chicken stewed in salsa verde, with citrus/cilantro slaw), and their Rellenitos Colocha Dessert, a double deep fried sweet plantain, stuffed with cinnamon sugar black bean puree, in Guatemalan rum and caramel.

In addition to tapas, Oovah offers a wide variety of cocktails, champagnes and wines from around the world, with an emphasis on South American wine.

“Wine can be an intimidating subject,” admits Hoover. “There is so much to know, so much a glass can tell you, but our philosophy is very simple. Is it a great example of its region of origin? Does it enhance the flavors of our food? And most importantly, do we love it?”

When it comes to cocktails, the Jam-pagnes, Oovah’s take on a Kir Royale champagne cocktail made with an assortment of homemade preserves, marmalades, and compotes are quite popular.

They come in a variety of flavors including Pomegranate/Raspberry Saint Germaine, Strawberry Prosecco and Mandarin Mint.

After all of these years of being together, the duo knows a thing or two about creating something substantial. While it’s not always easy balancing their professional relationship with their personal one, Oovah is their shared dream, and that has been the key in preserving their love. Of course there is another secret.

“At the end of the day, we both know there are wine bottles all around the place that could be used to knock each other ‘Oovah’ the head if someone gets out of line!”

Visit www.oovahnyc.com

AUGUST, 2015 19

BEAT BOX

SUMMER’S HOTTEST DANCE BEATS

BY JIMMY NEWSUM

Who remembers Will Smith, when he was one half of the hiphop duo DJ Jazzy Jeff and the Fresh Prince, singing about summer, summer, summertime? If you’re among the boys shaking up dance floors today, you probably do not. The point is, even nineties kids knew the importance of summer grooves, when we’re all needing “just a little somethin’ to break the monotony, of all that hardcore dance that has gotten to be”. This isn’t the time for hard beats to get libidos pumping. Summer’s a natural aphrodisiac. Here are the top records that are a little bit lighter but still tearing up clubs right now.

“I SURRENDER” Alicia Madison and Denny Berland After the success of their 2013 collaboration “Start It Over”, Alicia Madison and producer Denny Berland reunite on the smash of the summer. Where “Start It Over” was a fun pop record to jam to, “I Surrender” is about an abusive relationship. A heavy topic for summer, but Madison’s tender, ethereal approach to the record is lifting partiers high above the glorious clouds, right where they want to be.

“SASSY SUMMER SOUNDS” Team Heartbreak Dance punk duo Caleb and Brian Raux, better known as Team HeartBreak, present six filthy tracks that will make fans wanna shake their asses. The album’s first single, “Do it Like Miley”, pays homage to the wrecking ball songstress. Other album highlights are “U dope”, a song with notes so high it sounds like dolphins mating; “So good”, a track that started from a bunch of chopped up a cappella sounds that the boys whipped up into a song in the studio; and “Boys Just Wanna Have Fun”. A seriously fun record with booming beats, clever lyrics and catchy melodies.

“YOU ARE MY FAMILY” Joe Gauthreaux featuring Inaya Day Joe Gauthreaux latest production celebrates the tightest of friendships and features effusive vocals by the incomparable diva of dance, Inaya Day. It’s a dance record, for sure, but it also has elements of pop, EDM, and gospel house. Musical genres literally change throughout the track with a really good breakdown payoff in the end. Joe threw out all of his conventional ways of producing dance music on “You Are My Family” and the fruit he yields is ripe and delicious.

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“THE REMIXES, THE REVISIT, AND THE UNRELEASED” Billy Winn Billy Winn releases his first collection of dance anthems! The album is rollicking fun, a perfect mix of electro, dance and urban pop, with never before released mixes of “Future X Boyfriend” and “Cruel Intentions”, as well as a brand new party track for summer, “Glow In The Dark”. The song - about a hopping night out at the club – stands out as the epitome of Winn’s sound and could be the song of the summer, because after all, what better way to spend a hot summer night than on a dance floor?

“STAR” Ricky Rebel Rebel first burst on the music scene in the late nineties as the lead vocalist of the boy-band No Authority. The group toured with 98 Degrees, Jessica Simpson and Britney Spears, scored a hit with “Can I Get Your Number”, then abruptly split up. At long last, Ricky is back, now as a colorful glam rocker, with his first dance single, “Star”.

The record proves Ricky is still one. The song pulses, throbs and thumps in all the right places. Hector Fonseca’s remix is particularly hard pounding and sexy.

“ALL AROUND THE WORLD” Guy Scheiman Twenty five years after it became Lisa Stanfield’s biggest hit, uber stud producer Guy Scheiman is releasing his interpretations of “All Around The World” for today’s dance floor. Scheiman re-styles the R&B classic with a sexy progressive house vibe, featuring the vocal mastery of dance newcomer Michal S. He hits it home with all three of his new versions.

“EXTRA GOOD” Big Dipper The gay bear rapper’s sound is as big as his look in his wildly fun EP featuring five super dope songs. “Ridiklus” is a club banger aimed at getting partiers hyped for a night of ass clapping and grinding. “Good At Sex” is an empowerment track that promotes body confidence. “Wish You Would” is a hard-hitting groove about feeling smitten over someone new. “Cute2Me” is a raunchy yet campy crowd-pleaser. Then there’s “Vibin’”, the album’s first single, with its beach-y party vibe that makes it the absolute perfect summer song.

AUGUST, 2015 21

WHAT WE DO: • Daily hot nutritious meal to over 135 people a day, 6 days a week.

• Sack lunches daily –over 1200 a week served.

• Phone and mail service.

• Morning coffee, rolls and fruit.

• Showers daily.

• Furniture for people in need.

• Clothing for job interviews and those who need them.

• Assistance with food stamps, MISP, id’s and more.

• Utility assistance.

• Rental assistance.

• Free notary service.

• Resume writing assistance.

• One way tickets home.

• Saturday food distribution of healthy foods to working families, seniors, veterans, the disabled, families with children.

• Emergency food boxes.

• Some transportation to medical and social service appointments.

• Van transportation to hot lunch sites.

• Home deliveries to seniors who are homebound or frail.

• “Well Assist” program to downtown merchants and other business owners.

• Thanksgiving and Christmas celebrations for all in need.

Christmas presents for all the children.

• Well houses available for long-term group family living, and emergenies.

• A family-friendly environment where all can feel welcome, cared about, and respected.

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BOOK REVIEW

ALWAYS OVERBOOKED…

BY TERRI SCHLICHENMEYER “It’s perfect!”

Once upon a time, those words were music to your ears – but then you grew up. You learned then that a made bed didn’t make the man, good enough generally was and, as in the new book “Bobby Wonderful” by Bob Morris, sometimes it’s better to ignore perfection and focus on a life – or lives – well-lived.

As Bob Morris watches his husband, Ira, struggle with his mother’s ageing issues, Morris understands the emotions Ira’s going through. Caring for an elderly parent “has become the new normal” Morris says, and he should know: he helped tend to his own parents at the ends of their lives.

As his mother lay dying first, Morris remembered how, when he was a child, she encouraged him to see beauty in the world around him. She loved music and was “a good mother” whose messy, painful death brought out the worst in Morris and his brother. Oh, how they fought, though her passing also showed Morris how much he truly loved and admired his older sibling.

At the funeral, Morris only wanted to talk about his mother but “nobody seems to know how.”

Not long afterward, on a “sunny summer Monday,” Morris’ father tried to commit suicide by overdosing on sleeping pills. Though he’d seemed to heal well from his wife’s illness and death – at age eighty-something, he’d plunged back into the dating scene – his “quiet despair about his failing heart,” previously unnoticed, shook the Morris brothers to their cores. Things became worse, and as their father began to desperately “hound” Morris for pills to end his life, Morris looked for ways to enhance his father’s days but time was running out and they both knew it.

During his last hospitalization, the elder Morris told his sons that he wanted off life support. It was a wish they let him have.

“Caring for your parents is an opportunity,” says Morris. But “We have no parents now, nobody to love us in the way they did...

And we also have no worries now, no concerns for a suffering so close that it often felt like our own.”

Some 65 million of us, says author Bob Morris, are caregivers; most are caregivers for someone over age fifty. That could be why this memoir will strike a chord for many Baby Boomers but, aside from common-bond feelings that children of ageing parents will find familiar, “Bobby Wonderful” is also a love letter wrapped inside a very beautiful, moving story. Morris’s cherished memories of his parents’ good times seem to buffer the pain of loss, and

that he shares those vivid personal recollections is a delight. Still, readers get real peeks of irritation here, exasperation, even anger sometimes, which totally fit in this memoir. I would have, in fact, been disappointed without them.

My best advice is to grab tissues before you start this book.

You’ll have abundant reason to use them, especially if you’re caring for your own parents. If that’s the case, for you, “Bobby Wonderful” lives up to its title.

“Bobby Wonderful: An Imperfect Son Buries His Parents”

by Bob Morris c.2015, Twelve $25.00 / $27.00 Canada 192 pages

AUGUST, 2015 23

PSP FOCUS BODYWORKS CELEBRATES TEN YEARS IN PALM SPRINGS Bodyworks Physiotherapy Clinic recently celebrated ten years of operations and patient care in Palm Springs.

“Having endured the recession and the changing healthcare landscape, Bodyworks’ success proves that our evidence-based practice is sound,” said David Wilson, Founder and Clinical Director of Bodyworks. “It’s gratifying to see that our philosophy of treating patients with the fewest possible visits is meshing nicely with the recent changes to the healthcare system in the United States.”

Wilson was trained in England and has been treating patients for more than thirty years. Upon moving to the desert in 1991, he worked at Eisenhower Medical Center, and later, Desert Regional Medical Center, before setting out on his own to create Bodyworks.

His early clinical experience in England’s National Health Service has influenced his treatment methodology, which hasn’t always been in sync with the American healthcare system. “The entire staff here at Bodyworks strives to achieve results in the shortest amount of time, relying on patient compliance and participation.”

Wilson says that his results-based approach is unlike many typical physical therapy clinics, staying away from passive modalities such as hot packs and massage which are little more than spa treatments. Those may feel nice and achieve minor, temporary results, but they do not address the root cause of the problem.

Once a patient understands their condition, they can take steps to correct it. This gives them valuable information so that they can heal

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faster and help prevent further problems in the future. The treatment is active, not passive, and the patient is a fundamental participant in the process of their recovery.

“It’s been very fulfilling work and we’ve helped a lot of people regain their strength to either avoid surgery or recover from serious injuries. I’m very happy with Bodyworks because I can directly control the standard of care and affect real healing, which isn’t always possible in traditional hospital settings.”

“Our biggest caseload is seeing patients who are trying to avoid surgery,” Wilson adds. “With the proper course of care we can effectively treat rotator cuff injuries, low back and neck/disc injuries, and arthritic hips and knees – in many cases avoiding or at least delaying surgical intervention.” Wilson’s interest in back pain, joint care, and sports injuries led him to study with the Cyriax Foundation, a world-renowned organization for the practice of orthopaedic medicine. Wilson is certified by the organization and he chooses therapists and assistants that share his methodology.

Derrick Rayburn, P.T., a therapist with 20 years of experience, has worked at Bodyworks since 2010, and, ironically, completed his clinical training as a student intern under Wilson at Desert Regional Medical Center. Another team member, Jasce Boice, P.T.A., joined the staff in December 2014 shortly after completing her clinical training. After working in a clinic that was not much more than a ‘high volume mill,’ she is now treating patients effectively. Wilson added, “Jasce is following treatment protocols we’ve established here and

PSP FOCUS is eagerly learning Cyriax and Mackenzie treatment methodologies she would normally not have been exposed to.”

In the past ten years, Bodyworks has grown to become well known in the local healthcare landscape. The clinic relies primarily on word-of-mouth recommendations from former patients, and referrals from many local doctors who have trusted Bodyworks with their patients – many of whom have also been patients themselves.

One of the longest-term tenants at the Amado Center, Bodyworks is located at 333 N. Palm Canyon Drive, Suite 114, in Palm Springs.

Parking is accessible via Baristo Road opposite the O’Donnell Golf Club. Most insurance plans are accepted. For more information, please call 760/327-4244 or visit bodyworksphysio.com.

PALM SPRINGS ART MUSEUM IN PALM DESERT PRESENTS STILL LIFE: CAPTURING THE MOMENT Palm Springs Art Museum in Palm Desert, The Galen and the Faye Sarkowsky Sculpture Garden introduces the exhibition Still Life: Capturing the Moment, on view from August 7 through February 21, 2016. With a creative mix of art works from the museum’s holdings and on loan from private collections, this exhibition looks beyond the classical definition of a “still life” to explore why this esteemed genre continues to compel artists today.

Throughout time, visual artists have delighted in the excitement of transforming commonplace objects into symbolic encounters with the world and self. Bringing together paintings, sculptures, photographs, and a surprising variety of other media, this exhibition studies the powerful psychological and associational value of altering time, place, and imagery into an artistic still life.

In the early twentieth-century, photographers such as Cy DeCosse, Baron Adolf De Meyer, and Paul Strand focused on capturing the sensual elements of light, texture, and form in everyday life. Today, contemporary photographers including Tom Baril, Michael Childers, and John Dugdale reveal the passion to document, describe, and celebrate material pleasures and possessions.

Many still lifes require meticulous renderings and pure technical virtuosity. In seductive paintings by Bruce Cohen, Helen Lundeberg, and Paul Wonner, these masterful skills are employed to transform

AUGUST, 2015 25

PSP FOCUS the commonplace into visual illusions of imaginative and complex beauty. New media installations by artists such as Jennifer Steinkamp and Catherine Chalmers expand beyond the genre’s conventions to produce alluring contemporary innovations, while artist Ori Gersht creates a mesmerizing film that literally explodes the idea of still life. Taken together, this exhibition offers a refreshing, pleasurable, and often surprising look at the art of still life.

This exhibition is organized by Palm Springs Art Museum and funded by Erik E. and Edith H. Bergstrom Foundation. Contemporary Art Council Silver Sponsors Naomi and Jeffrey Caspe, and Tom Minder provide additional support.

For more information, please visit www.psmuseum.org, or call (760) 346-5600. Palm Springs Art Museum in Palm Desert is located at 72567 Highway 111, Palm Desert, CA 92260. Palm Springs Art Museum in Palm Desert is open year-round.

THE ROAST OF JAMES GYPSY HAAKE

Artistic Director: Douglas C. Wilson

Accompanist: Joel Baker

August 25, 2015 7:00 p.m.

Jewish Community Center Palm Springs 332 West Alejo Road

www.PSGMC.com For information - 760.219.2077

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On Saturday August 22 at the Hard Rock Hotel in Palm Springs, be prepared for an unforgettable evening of laughs, music and many fond memories as the community comes together to roast the incomparable James GYPSY Haake.

Gypsy who is the emcee of the popular Carnival Cabaret at Oscar’s has over 60 years in show business, from Broadway to Female Impersonation, to Television and Film. And shows no signs of slowing down anytime soon.

Gypsy was the inspiration for “La Cage Aux Folles,” and started on Broadway as a chorus line dancer, that’s the source of his nickname, as dancers were referred to as gypsies. After running the New York cabaret, Gypsy’s, he moved to L.A. and, through his show biz friendships, wound up with a second career as an actor.

He earned an Oscar nomination for Best Supporting Actor for his 1984 role as Sasha in Mel Brooks’ “To Be Or Not To Be.” This just a condensed snippet of this prolific performers career.

The evening will be filled with many more stories and surprises plus will also include an unveiling of a bust of Gypsy by renowned artist Claudio D’Agostino. The star-studded celebration starts at 7pm in the Woodstock Ballroom at the Hard Rock Hotel Palm Springs.

Proceeds for this event go directly to Desert Aids Project. Tickets can be purchased at www.gypsyroast.com

T H E 2 0 1 5 PA L M S P R I N G S

SATURDAY OCTOBER 10 2015 THE RIVIERA PALM SPRINGS

VANGUARD LEADERSHIP AWARD

GEOFF KORS LEADERSHIP AWARD

STATE FARM GOOD NEIGHBOR AWARD

ALLY LEADERSHIP AWARD

Dolores Huerta

Geoff Kors

Darrell Tucci

Lisa Vanderpump

EQCAAWARDS.ORG/PALMSPRINGS

28 THESTANDARDPS.COM

AUGUST, 2015 29

LEGALLY SPEAKING

FOOD FOR THOUGHT LEGAL PUNCH

BY CHRISTOPHER HERITAGE

Every now and then, I need to stop and remind everyone about the perils of forgetting to create a Will or a Trust. Sometimes I meet people who say “Who cares about a Will? I’ll be gone! It won’t hurt me!”. I also know lots of people who nod their heads and say “Oh yes, I know I need a Will and I’m really, really going to do it… soon”. Folks who pass away or become seriously ill without estate plans are practically guaranteeing that lawyers will earn hefty fees to clean up the mess. Put some legal punch into your life, and prevent troubles and woes.

HERE ARE SOME REAL-LIFE EXAMPLES OF WHAT CAN HAPPEN: Out in the Cold Bob and Stu were life partners who never registered or married.

They were comfortable in their 24-year relationship. When Stu suddenly passed away, Bob was left with a major problem – Stu never created a Will or Trust. Stu’s two adult children, Laura and Willy, filed a probate petition, and the court appointed Laura as administrator of the estate. The house was in Stu’s name, and Laura decided to sell it to get cash, so it could be divided equally between the siblings, who were Stu’s legal heirs. In spite of living there and sharing expenses for all those years, Bob got nothing and had to move out. The only asset he could claim was Bob and Stu’s joint

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checking account with $1,516.32 in it.

Under the law, Bob was nothing more than a stranger to Stu. Friends and other relatives were shocked. Bob and Stu cared deeply for each other, and Stu would never have wanted Bob put out in the cold like that. Stu was always certain that the children would provide for Bob, but he never did anything to make sure that would happen.

Now Stu is gone (and it’s true - he isn’t hurting), but Bob will suffer for the rest of his life. Will your children or other heirs actually do what you want when you’re gone? Only if you put some legal punch into those hopes and wishes.

War Story Sharon and Jeff’s mother recently passed away without a Will or Trust. Because mom had been in poor health for some time, Sharon held a power of attorney to handle her mother’s financial and health care matters during the last year of her life. When mom died, Sharon transferred her checking account to a new bank and took most of the funds from mom’s sizeable savings account to invest in some stock that her boyfriend thought was a “terrific deal”.

After a month or two, Jeff began worrying about how he was going to get his share of the estate. He checked with a lawyer,

who told him that a probate needed to be opened in court, and an administrator appointed to pay bills, distribute the assets to the heirs, and then close out the estate. Sharon had no authority to touch the money. Her power of attorney expired when mom died. Sharon was frantic. The stock was going south, and she could be in a lot of trouble.

Jeff petitioned the court to be appointed as administrator.

Sharon petitioned the court to be appointed administrator. They battled it out in a series of hearings over many months until the court finally determined that Sharon was unfit to serve because of her unauthorized use of estate assets. Jeff is now the administrator, but the assets are, unfortunately, half of what they used to be. Can you always trust a sibling or other heir to know the law and do what’s right? Only if you put some legal punch into the mix.

Man’s Best Friend Waldo, age 65, was pleased with his simple life. He had enough money to be comfortable, and he loved his best friend, Tonto, a Cockapoo. One day, Waldo suffered a stroke and was rushed to the hospital. It was clear that Waldo’s memory and speech were seriously affected, and he would likely be incapacitated for a long period.

Waldo’s nearest relatives, a nephew and his wife, came 2 days later to see if they could help. They found a key for the house and went to check on things. Poor Tonto was there, unfed, un-walked and frantic.

The relatives had no place to keep the dog, and no access to Waldo’s checking account to pay someone for its care. They decided to take the dog to the local shelter for adoption. Several weeks passed and Waldo was recuperating in a nursing facility. As his speech and memory improved, his first questions were about Tonto.

Was he all right? Who was feeding him? Was it the right food?

Could Tonto come to see him?

You know the rest of the story. If only Waldo had planned ahead for incapacity – something that a majority of us will experience some time in our lives – he would have authorized someone to handle his financial and personal affairs, providing a safe haven for Tonto, and assuring his best friend would be at his side as he took his long journey back to the comfort of his home. Have you planned for your possible incapacity? Please put some legal punch into your pet’s future.

This article is part of an ongoing series of articles pertaining to legal issues relevant to the LGBT community, and is intended for general information purposes only – not legal advice. Christopher Heritage is an attorney in Palm Springs and San Diego, who focuses on LGBT estate planning, domestic partnerships, same-sex marriage, probate, trust administration, and bankruptcy. He welcomes questions and comments and can be contacted at 760-325-2020 or at chris@heritagelegal.com

AUGUST, 2015 31

32 THESTANDARDPS.COM

FITNESS HERE’S SOMETHING TO CHEW ON…

WHY HIRE A FITNESS PRO?

BY DENNIS MASON, B.F.A., C.P.T. Many people think that going to a gym is a good way to stay fit. However, according to a study conducted by Gold’s Gym International, 95% of the people who join a gym (any gym) will fail to actualize their fitness goals. The primary reason is that most people know almost nothing about how their body works, what to do to drop body fat or gain muscle, how to set up an effective exercise program, or even how to perform proper movements with exercise equipment without injury. Even with all the professional personal trainers and coaches around today, very few people enlist their services. It’s similar to the act of not asking for directions when lost for fear of embarrassment.

Interestingly, even beginner and amateur golfers consult with a “Golf Pro” when trying to correct a hook or a slice; tennis players seek out a “Tennis Pro” to help with their performance; and of course laymen consult with doctors, lawyers, plumbers, electricians, auto repair specialists and so on. But, when it comes to taking care of their body, most people use the excuse that health and fitness professionals are “too expensive” or simply say, “I know how to do that.” Odd, isn’t it? Well, if everybody knew how to do that then why is two thirds of our population overweight and/or out of shape?

I have been in a lot of gyms and health clubs over my career and I can generally tell who has taken the time to study anatomy and who has not, just by observing how a person trains his core. For example, how many times have you seen someone performing dumbbell side bends? If you ask them what muscles they are working, they will tell you “my obliques.” The fact is, they are NOT working the obliques as much as they are working a group of muscles along the spine and deep under the erector spinae (spinal erectors) called the Quadratus Lumborum. These muscles help to hold the spine stable and assist with spinal movements. The functions of the oblique muscles are to rotate your torso; they also assist with forward flexing of your trunk.

The list goes on and on. Some incorrect movements can even cause serious damage to connective tissue and joints; something you want to avoid when exercising.

For your own safety and good results, please don’t pretend that you know everything about how to work out. Locate a welltrained and certified trainer. Better yet, if you need a jump start or

a brush up, look for an experienced fitness coach; one who is well experienced and understands your needs and limitations, as well as one who has an in-depth understanding of how the human body functions. Look around! Not all fitness professionals are the same.

Not all work for, or are employed by, a gym; most actually work independently. Above all, make sure you are both on the same track of thinking. Hiring a professional is not a luxury; it’s the best investment you can make. Don’t short change yourself.

Dennis is a certified Personal Trainer and Master Fitness Coach with over 40 years’ experience. NPC bodybuilding competitor, charity cyclist, health and fitness motivational speaker and author. Body Sculpting - Nutritional Guidance - Aquatics & Post Rehab Conditioning Web: www.dennismasonfitness.com Email: dennis@dennismasonfitness. com Phone: 760-219-5877 Home Base: WORLD GYM PALM SPRINGS Join Dennis on his internet radio program, FITNESS & MORE, on demand at: www.BlogTalkRadio.com/FitnessAndMore Also on Facebook and Twitter as fitnessradio.

AUGUST, 2015 33

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WELLNESS

YOUR CONGRESSIONAL HOUSE OF REPRESENTATIVES HAS PASSED…

BY KENNETH TOTH, BA, MAT, DC, RN, CPT

Legislation (HR1599) to deny the rights of individual states to require labeling of GE (genetically engineered) foods, even though its citizens have voted to do so. The bill has now gone to the Senate, where we all can pretty much divine it will be quickly passed into law. Do I smell troops of lobbyists with millions of dollars of campaign “donations” taking their valuable time to “educate” our congressional members?

Therefore, you will shortly lose your RIGHT TO KNOW if the food you are eating is a Genetically Engineered (i.e., including genetically modified organisms, aka GMOs) or not. Doesn’t that sound yummy to you?

Since when are we, the citizens of this great democracy, not deemed intelligent enough to exercise an informed choice about the content of what we put into our mouths? Since such corporations as Monsanto (which is working to buy Syngenta, move out of the US, and change its name to escape the ton of bad press about its dealings since the 1800s), the USDA, the National Grocers Association, and the Grocery Manufacturers Association have apparently decided that we have no business or right to make our own informed choices as to what we put into our mouths and thus our bodies.

This legislation is disingenuously titled The Safe and Accurate Food Labeling Act (aka the DARK ACT, because it puts and keeps us in the dark about the genetic makeup of much of our national food supply).

At this time, there is much serious, scientific controversy regarding GMOs in our food supply. Many scientists and researchers (of this country as well as European and other countries around the world) are of the independent (i.e., not on the payroll of Monsanto, et al) expert opinion that GMOs either are, or may be, inherently questionable at this time as to health safety. Even the WHO (World Health Organization) has recently issued a statement that glyphosate (the pesticide most widely used on GE crops) is probably carcinogenic.

To quote EcoWatch.com, “The bill, backed largely by House Republicans, codifies a voluntary labeling system approach, blocks the US Food and Drug Administration from ever implementing mandatory GE (genetically engineered) food labeling and allows food companies to continue to make misleading ‘natural’ claims for foods that contain GE ingredients.”

My question is: If questionable special interests were truly not

involved, why would it ever be necessary to block the FDA from EVER deciding, as a result of its ongoing studies, to issue a decision that GMO foods are in fact not good or even perhaps dangerous to American consumers? Such legislation seems to me to be very high-handed if not downright outrageous, given the FDA’s dedicated responsibility to monitor and dictate the safety of foods and drugs based on present as well as ongoing research findings, whether or not such findings might be found to be favorable for, or against, the safety of the nation’s food supply. We all know that the FDA has at times okayed a new pharmaceutical, for instance, and then upon further research and findings subsequently ruled either that the drug must be removed altogether from use or that the dosage needed to be changed (i.e., lowered, as in the case of Celebrex) for safety reasons.

My overriding point is that this is just another example of a potentially slippery slope phenomenon, and it seems that most people unfortunately pay little or no attention to such “boring” issues that, once ratified, might possibly haunt them for generations to come.

Dr. Kenneth Toth, BA, MAT, DC, RN, CPT holds multiple degrees and credentials as a Science Educator, Chiropractor, Registered Nurse, and Personal Trainer.

He is currently limiting his professional activities to PERSONAL TRAINING / Nutritional Coaching, and is accepting new clients exclusively at WORLD GYM PALM SPRINGS. You may contact Dr. Ken at 949-235-9408 or ken@kentothfitness.com For more information on Dr. Ken’s results-producing approach to personal training, please visit his website at KenTothFitness.com.

AUGUST, 2015 35

Great HIV care is just a part of what you’ll find at D.A.P.

Photo by Gregg Felsen

Our passion is Your Wellness We offer a newly remodeled HIV-specialty and primary care clinic, dental clinic, sexual health services at The Dock, cancer screenings and treatment through our Annette Bloch Cancer Care Center, a full range of mental health and addiction recovery services, and so much more – creating a “medical home” for our patients.

Desert AIDS Project accepts IEHP, Desert Oasis HMOs and PPOs, various Covered California plans, Medicare, and private pay insurance plans. If you have another PPO or HMO, please check with your plan administrator.

And it all happens under one roof! That’s what makes D.A.P. a national model for holistic-care-done-right.

To schedule an appointment, call 760.323.2118

D.A.P. has been designated as a Top 20 HIV/AIDS Charity for two consecutive years and received Four Star Status for four consecutive years from Charity Navigator, America’s largest independent charity evaluator – a distinction achieved by only 7% of all nonprofits they rank.

desertAIDSproject.org

THE AMAZON TRAIL

TEASED TO DEATH

BY LEE LYNCH I never put this in words until recently: I’m afraid of children.

Crazy, right? Unnatural. Just plain dumb.

About a month ago, while still digesting that news flash from my brain, I had a related revelation, which was brought on by all the recent talk about bullying. Here goes: I’m afraid of children because of the incessant bullying I got as a kid. So obvious. I kinda understood it, but kinda didn’t want to look at it.

Growing up in my neighborhood, kids got teased, not bullied.

Bullying happened, it was just called teasing. Often, it was called harmless teasing. I don’t know if the adults were being polite or they believed themselves and thought I was over sensitive. They sure didn’t stop it. My mother basically told me to stand up for myself, something I never figured out how to do. Instead, I cried.

I cried in classrooms, I cried in the backyard of my apartment building, I cried on the street. Children, from toddlers to teens, mocked me for looking like a boy, for being smart, for building roads in the mud, for wanting to be the father when we played house, for wearing hand-me-down boys’ clothes and homemade girls’ clothes, for my name, for not having a religion, for my skinny body. For being different.

Walking with my mother, well into adulthood, I cringed when children came toward us, terrified they’d call me names or ask if I was a boy or a girl. I even feared my niece and nephew, especially during their teen years when I knew I’d be the weird aunt. They weren’t mean kids, though, and now that they’re grown, I couldn’t ask for stronger supporters.

But kids are unpredictable and bullying takes its toll. Especially when it’s not called by its right name.

I’m not alone in this experience. A lot has been written about the cycle of bullying and how adults who have been bullied perpetuate the behavior. I haven’t read anything about adults who’ve learned compassion from the experience, or about adults who go into the helping professions or otherwise devote their lives to lessening the pain of others, human or four-legged. That’s what I took from my little ordeal.

I know I got off easy: no one disowned me, beat me up, or tried to kill me. I didn’t have to live on the streets, go hungry, or be violated. The damage was subtler. Before age five or six I was an outgoing friendly kid, never a bit of trouble, according to my mother.

She claimed that I would talk to every stranger on the street. Then I changed. I became shy, withdrawn, silent. I was reluctant to eat.

The crying started. My affect became flat. Kids and adults and my

mother teased me for never smiling. And that’s how I stayed most of the time for many years.

No therapist picked up on this. I would have been embarrassed to bring up teasing. After all, I was taught to ignore it, a mere childhood discomfort. I never dealt with the bullying issue, never thought it was an issue, even as it went on right into college.

By high school, though, I’d come out. All of a sudden I knew who I was, understood my difference. Shaming me was not as effective as it had been, partly because I had a group identity. I didn’t know many gays, but those I knew accepted me as I was. Being bullied was an unspoken bond. We played at being tough dykes on the city streets and seldom were hassled.

Yet the damage had been done. I wasn’t going to let anyone see the little girl I’d been ever again.

I live in an adult community now. Little by little I’ve found myself relaxing, becoming more outgoing, talking to strangers in the ‘hood.

It’s a small miracle for me, though I don’t know that I’ll ever trust the neighbors not to turn against me. Holidays, demon grandchildren visit, and I find myself getting all gimlet-eyed with suspicion, hypervigilant like in the old days.

I never learned how to protect myself from them. Now that I know the truth that I was badly bullied, my fears don’t seem so crazy or unnatural and certainly not dumb. Raising awareness about bullying is a real smart move.

Somehow my natural resilience prevailed and formed who I am today. Unlike others who were teased to death.

AUGUST, 2015 37

ART VIEW

CHAD STEPHENS Using common card stock Chad Stephens creates a threedimensional world of comic book heroes and villains, from Superman to Catwoman, to designer bags, from the Birken bag to Chanel. While his work may be full of whimsy, it is carefully constructed and created.

In his studio Chad cuts tears, sands, shreds, paints and manipulates paper in varying weight to create these fanciful artworks.

“I was inspired by the work of Ron Chespak,” Ron Chespak died in 2005 at the age of 45 from liver disease. He had operated the 1254 Art Gallery in Laguna Beach and the Ron Chespak Gallery in Palm Springs. Chespak won many awards and was recognized world wide for his unique use of paper. Chespak’s work has been shown at the Guggenheim Museum in New York City, to the Olly-O children’s book. With Chespak as my mentor, “He released in me the notion that paper, as sculpture, was just as powerful as paper covered in words. I do not carry on his legacy , but I carry on the ideal that Chespak set in motion: That creativity knows no bounds and paper knows no limits.”

The paper sculpture of Ron Chespak combined depth and comosition with stark white objects. “ Mine, strong vivid color and use of bright neon, pop art colors.” The work is graphic and bold but relatable to all. “I spend many hours creating each piece. I do not simply ‘cut’ paper. The images I chose evoke many emotions - mostly positive, joyful ones. Recognizable and iconic, my work is meant to evoke joy and what makes life fun.

Chad has taken the same paper and created wearable art.

His super hero costumes have the look of leather and satin. “The costumes continue my quest to take paper beyond something on a pad. I love what I do. I love that my work brings a smile to people. I love that I can take the ordinary and make it extraordinary.” www.gallery446.com www.facebook.com/chad.stephens.1276

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MOTION & VISUALS 760-980-1050 | scott@motionandvisuals.com AUGUST, 2015 41

the3D’s RESTAURANTS WANG’S IN THE DESERT 424 S Indian Canyon Drive Palm Springs, CA 92262 Phone: (760) 325-WANG (9264) www.wangsinthedesert.com NATURE’S HEALTH FOOD & CAFE 555 S Sunrise Way Suite 301 Palm Springs, CA Phone: (760) 323-9487 www.natureshealthfoodcafe.com SHERMAN’S DELI & BAKERY 401 E Tahquitz Canyon Drive Palm Springs, CA Phone: (760) 325-1199 www.shermansdeli.com HACIENDA CANTINA & BEACH CLUB 1555 S. Palm Canyon Dr. PS 760-778-8954 www.haciendacantina.com AZUL RESTAURANT 369 N Palm Canyon Drive Palm Springs, CA Phone: (760) 325-5533 www.azultapaslounge.com TINTO 1800 E. Palm Canyon Dr. PS 760-323-1711 palmsprings.tintorestaurant.com COPLEY’S ON PALM CANYON 621 N Palm Canyon Drive Palm Springs, CA Phone: (760) 327-9555 www.copleyspalmsprings.com

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DINE | DRINK | DANCE { Coachella Valley } WORKSHOP KITCHEN & BAR 800 N. Palm Canyon Dr. PS 760-459-3451 www.workshoppalmsprings.com LULU CALIFORNIA BISTRO 200 S Palm Canyon Drive Palm Springs, CA Phone: (760) 327-5858 www.lulupalmsprings.com POMME FRITE 256 S Palm Canyon Drive Palm Springs, CA Phone: (760) 778-3727 www.pomme-frite.com DISH 1107 N. Palm Canyon Dr. PS 760-322-7171 www.dishcreativecuisine.com THAI SMILE PALM SPRINGS 100 South Indian Canyon Drive, Palm Springs, CA 92262 Phone: (760) 320-5503 www.thaismilepalmsprings.com TRIO RESTAURANT 707 N Palm Canyon Drive Palm Springs, CA Phone: (760) 864-8746 www.triopalmsprings.com THE TROPICALE 330 E Amado Road Palm Springs, CA Phone: (760) 866-1952 www.thetropicale.com

BARS AND NIGHT CLUBS

ZIN AMERICAN BISTRO 198 S Palm Canyon Drive Palm Springs, CA Phone: (760) 322-6300 www.pszin.com

HUNTERS NIGHTCLUB 302 East Arenas Road, Palm Springs, CA 92262 760-323-0700 www.huntersnightclubs.com

BIRBA 622 N Palm Canyon Drive Palm Springs, CA Phone: (760) 327-5678 www.birbaps.com

TOUCAN’S TIKI LOUNGE 2100 North Palm Canyon Drive Palm Springs, CA 92262 760-416-7584 www.toucanstikilounge.com

CHEEKYS 622 N Palm Canyon Drive Palm Springs, CA Phone: (760) 327-7595 www.cheekysps.com

PURPLE ROOM 1900 E. Palm Canyon Dr. PS 760-322-4422 www.purpleroompalmsprings.com

EL MIRASOL 140 E Palm Canyon Drive Palm Springs, CA Phone: (760) 323-0721 www.elmirasolrestaurants.com RICK’S RESTAURANT 1973 N Palm Canyon Drive Palm Springs, CA Phone: (760) 416-0090 www.ricksrestaurant.biz PINOCCHIO IN THE DESERT 134 E. Tahquitz Canyon Way Palm Springs, CA 92262 760-322-3776 www.pinocchiops.com

CHILL BAR 217 E. Arenas Road PS 760-327-1079 STREETBAR 224 E. Arenas Road PS 760-320-1266 www.psstreetbar.com THE TOOL SHED 600 E. Sunny Dunes Road, Palm Springs, CA 92262 760.320.3299 www.toolshed-ps.com SPURLINE VIDEO LOUNGE 200 Indian Canyon Drive Palm Springs CA 92262 760-778-4326 www.spurline.com

BUSINESS DIRECTORY

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COMING UP NEXT MONTH AMERICAN IDOL FINALIST DAVID HERNANDEZ FALL FASHION PREVIEW AUGUST, 2015 43

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EVENTS CALENDAR LOCATION: 415 N. PALM CANYON DR. PALM SPRINGS AUG 24 MIXER 6:00PM – 8:00PM TBA www.desertbusinessassociation.org

AUG 13 EIGHTH ANNUAL LEO PARTY AT TROPICALE PALM SPRINGS Join birthday boy and restaurateur Ranz Wienert and his fellow Leos as Tropicale Restaurant and Coral Seas Lounge presents The Leo Party 2015 at 5 to 7 p.m.

Thursday, Aug. 13. Happy hour prices and complimentary hors d’oeuvres are followed by an after-party next door at Copa for Bella da Ball’s “Lipstick Leo,” from 8 p.m.

330 E Amado Road, Palm Springs (760) 866-1952 www.thetropicale.com

AUG 28 - 29 BEER CULTURE: CRAFT BEER WEEKEND. ACE HOTEL & SWIM CLUB, PALM SPRINGS Our fourth annual Beer Culture: Craft Beer Weekend celebrates the microbrewers; hop heads, cask masters and maltsters who make the world a better place for beer lovers. Over twenty craft breweries will be on hand with steins, pints and tastings aplenty. For info visit www.acehotel.com

AUG 10 MIXER 6:00PM – 8:00PM HOSTED BY SERIOUS FOOD AND DRINK

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say hello to our friendly staff. Open for business seven days a week. Get out of the heat, and come join us! Happy Hour (From Open to 7pm) and Late Happy Hour (From Midnight to Last Call) $4 Well Drinks, $2.75 Bud Light & $1.50 Chill Lager. www.chillbarpalmsprings.com

ONGOING >>>>>>>>>>>>>>>>>>

COOL SUMMER HAPPY HOUR. PHO 533 PALM SPRINGS Escape the hottest part of day with the coolest Happy Hour in town. Enjoy Pho 533’s Cool Summer Happy Hour featuring light, refreshing and tasty drink and appetizer specials between $4 and $6 each! Cool Summer Happy Hour is 3-5pm Wednesday through Friday. www.pho533palmsprings.com

CHILL BAR PALM SPRINGS A warm and fabulous twenty first century modern venue located on Arenas, suited with multi faceted rooms for any celebration. The gorgeous island bar is surrounded by hi-definition video entertainment and a comfortable designer lounge. Chill on the patio enjoying music and refreshing beverages with friends after a game of pool, or come by and

SUNDAYS The Sunday Rock + Roll Service is a Pappy and Harriet’s institution celebrating the healing powers of music and community!

Every weekend the club’s favorite singers and players get together and trade songs.

Come join us to see Victoria Williams, Gar Robertson, Carol Ann Crandall, Damian Lester, Bob Furgo, Rachel Dean, Ryan Norman, Caleb Winn, Danny Frankel and other talented locals performing for your drinking and dancing pleasure. With a come-as-you-are vibe, Sundays have seen great special guests like Robert Plant, Lucinda Williams, The Jayhawks, Rickie Lee Jones to name a few. www.pappyandharriets.com

CARNIVAL CABARET. OSCAR’S CAFÉ & BAR. PALM SPRINGS Carnival Cabaret is a high-end female impersonator revue. This production has traveled throughout the country with performances in casinos, theaters and for corporate events.

Carnival Cabaret features the world’s most amazing cast of men who perform as

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EVENTS CALENDAR

famous women. You will not believe your eyes! Veteran TV and film actor James Gypsy Haake, who holds the record for the oldest working female impersonator in the world, hosts the show. Haake is 83 years old and has been seen in films and television since the 1980s. Shows run every Thursday, Friday and Saturday. Dinner show seating begins at 6:30pm. Show only seating begins at 7:30pm. Showtime is 8pm. Tickets start at $29.95.

Tickets: carnivalcabaret.ticketleap.com

COPA In a throwback to old Palm Springs’ nightclubs, the Copa is fashioned around an elevated performing stage and a stunning u-shaped bar lined with leather barstools, upholstered booths, and gilded cocktail tables. Sink into the sexy lounge, sip a cocktail, and enjoy the lineup of local and guest entertainers. For weekly schedule visit www.coparoomps.com

THE PURPLE ROOM Supper club, drinks and live music. It’s where Palm Springs plays. Great entertainment nightly and dinner specials. You never know whom you might see at The Purple Room.

For monthly schedule and info visit www.thepurpleroompalmsprings.com

OSCAR’S CAFÉ & BAR Located in the heart of downtown Palm Springs on the corner of Tahquitz Canyon Way and Indian Canyon, Oscar’s has a huge outdoor patio with lots of umbrellas for shade and misters to keep you cool, too.

You can beat the heat any time of year and enjoy the views of Palm Springs. On Saturday and Sunday from 8am – 2pm, enjoy a $9 Bottomless Mimosas (juice included), a single $2 mimosa or a $5 Bloody Mary with brunch, during which both our full breakfast and lunch menus are available. Also join us for Sunday Funday Weekly Tea Dance 4pm-Close! Live entertainment weekly visit our website for details. www.oscarspalmsprings.com

LIPSTICK AT COPA Thursday nights at Copa just got a little hotter with a new show at the new showroom inside Copa. The Hot New Lipstick show is a raucous affair where the audience is encouraged to participate in singing, clapping, dancing, partying and celebrating special events. Featuring performances by Charles Herrera, Pinkie Meringue Shimmer, Marina Mac, Sassy Ross, Dion Khan, and Cherilyn, and emceed by the fabulous Bella Da Ball, this show will not disappoint. For ticket info and schedule of performers visit www.coparoomps.com

HUNTERS NIGHTCLUBS® Palm Springs, Palm Springs’ go-to gay bar and dance club, has been leading the way in fullout fun for 16 years now! And we keep it pumping, making it better for you all the time with our unparalleled event line-up.

We enjoy having the desert’s most soughtafter and friendly DJs, full-on themed events, and a staff that has it all without the attitude. And of course, we are proud to hold the longest happy hour in the entire Valley. Remember: Size Matters. Come by for our happy hour from 10am – 7pm.

Yes, that’s right: 9 hours long! For a list of all events and specials visit www.huntersnightclubs.com

SUNDAYS “The Playgirls” at Toucans Tiki Lounge featuring Tommi Rose. Performances at 8 & 10pm.These darling Divas of drag really deliver with their very own brand of entertainment to packed houses. Special guests appear weekly. DJ in the sound booth.

Every Sunday Complete list of events www.toucanstikilounge.com FOR A COMPLETE CALENDAR OF EVENTS VISIT OUR MEDIA PARTNER, GAY DESERT GUIDE. CLICK ON LOGO

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AUG 9 - 14

FAMILIES ON THE WEST COAST SANGER, CALIFORNIA Family Equality Council is partnering with R Family Vacations again to co-present a truly amazing event. Join us for a five-day family vacation for parents who are lesbian, gay, bisexual, transgender and queer (LGBTQ), their children, extended families, prospective parents, and friends. This fun-filled week includes opportunities to build community; learn about issues that face our families today; and enjoy activities like horseback riding, fishing, and boating just to name a few. Visit www.familyequality.org

AUG 31 - SEP 7 were young(er), Camp offers a full program of great outdoor, athletic, and arts & crafts activities along with a variety of entertaining evening social events. Located in scenic southwestern Maine, ‘Camp’ Camp is the perfect alternative vacation for adventurous members of the LGBT community looking for a unique vacation option beyond the usual gay cruise or resort. Our Campers say ‘Camp’ Camp is the best time ever – and who are we to disagree?

Take a Tour www.campcamp.com

BURNING MAN BLACK ROCK CITY Burning Man is an annual and very gay friendly festival, taking place in the middle of the desert. Once a year, tens of thousands of participants gather in Nevada’s Black Rock Desert to create Black Rock City, dedicated to community, art, self-expression, and selfreliance. They depart one week later, having left no trace whatsoever. It’s one big free camping site.

Since a couple of years, a gay pride parade takes place during Burning Man. www.gayburners.com

AUG 14 - 22

NORTH CAROLINA GAY & LESBIAN FILM FESTIVAL. DURHAM, NORTH CAROLINA The North Carolina Gay and Lesbian Film Festival (NCGLFF) is the second largest gay and lesbian film festival in the Southeast, bringing in thousands of patrons every year.

Since its start in 1995, the Festival features a diverse array of shorts, documentaries and feature films. For details go to www.carolinatheatre.org

AUG 23 - 30

CAMP, CAMP. KEZAR FALLS, MAINE Structured just like the sleep-away summer camp that you remember from when you

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AUG 30 - SEPT 4

THRIVE. PAHOA, HAWAII Exploring the Soul of the Bear with Likeminded Explorers The Gay Male “Bear” has traditionally been a part of the “non-traditional” gay community...and as such; there is an inherent courageousness in a Bear’s ability to embrace his own uniqueness. Courage is a trait, which is almost required as we sacrifice the norms to be a part of this beautifully inclusive Brotherhood of Bears. www.kalani.com

SEPT 1 - 7

SOUTHERN DECADENCE. NEW ORLEANS, LA Southern Decadence began 44 years ago as a going-away party. It’s now become a major gay Labor Day Weekend destination, and is one of the largest annual festivals in New Orleans. The street party runs round-the-clock and the circuit party dance events take place at night. The theme for this year is “Swimmin’ with the Gods & Goddesses”. It’s often referred to as “Gay Mardi Gras. www.southerndecadence.net

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AUG 13 - 23

VANCOUVER QUEER FILM FESTIVAL. VANCOUVER, BRITISH COLUMBIA Illuminating queer lives through film for 27 years; Out On Screen has proudly presented films that showcase the transformative moments in the lives of queer people. Telling stories of the journeys we have taken to find ourselves, each other and our place in the world. For complete schedule of films visit www.queerfilmfestival.ca

AUG 19 - 23

XLSIOR MYKONOS MYKONOS, GREECE One island, over 30,000 people from all over the world all connected by love and the universal language of music. This is who we are and this is what XLSIOR is all about. Old friends, new friends and loved ones. This is where all the magic begins. Bringing you one of the most exclusive international Summer Gay Festivals in the world. As every year, XLSIOR grows bigger and brings you more.

For info visit www.xlsiorfestival.com

SEPT 1 - 9

ELLA INTERNATIONAL LESBIAN FESTIVAL. BALEARIC ISLANDS, SPAIN ELLA International Lesbian Festival is a 9 days culture, sports, music & arts festival that brings together several thousands of women in the beautiful and sunny island of Mallorca.

The 3rd edition of ELLA will carry a much stronger cultural and social content through the organization of the first International Lesbian Business Convention and a Film Festival. www.ellafestival.com

AUG 20 - 25 AUG 18 - 24

GALWAY PRIDE 2014 GALWAY, IRELAND Galway Community Pride is the annual festival held in Galway that celebrates the LGBT community in both the city and county of Galway. This year marks the 25th year of Galway Pride, making it the longest continuously running Pride festival in Ireland.

For info and schedule visit www.galwaypride.org

FROSTY FRUITS SKI TRIP. HOTHAM ALPINE RESORT VICTORIA, AUSTRALIA Picture yourself on fresh first tracks, enjoying the pristine alpine air and carving up some of Australia’s best snowfall. You’re enjoying group activities, great gay camaraderie, stunning on-mountain accommodation and plenty of snow time. Evenings include après drinks, relaxing spas or saunas, some of the best alpine dining in Australia and warm fireside chats in your fabulous chalets. www.pointsofdifference.com

Our international media partner, FNQ Magazine, www.fnqmagazine.com Cairns gay lifestyle and travel publication that gives Australia and the world a taste of gay life in the tropics, sponsors the International Calendar. www.go2gaycairns.com

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PHOTO REWIND DAP SUMMER PARTY PHOTO COURTESY OF DAVID A. LEE

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PHOTO REWIND

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PHOTO REWIND HEART THROB AUCTION PHOTO COURTESY OF DAVID A. LEE

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PHOTO REWIND PS REALTOR FOOD DRIVE PHOTO COURTESY OF DAVID A. LEE

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