As April 2023 dawns, a month of important celebration for the faithful observing the millennia-long traditions of Passover and Easter, the significance of passing the spiritual torch from one generation to the next is at the core of human existence.
This year, the first day of Passover falls on April 6, Good Friday on the 7th, and Easter Sunday on the 9th. Club members, joining extended families and close friends will gather across generational lines to share life stories. Memories of childhood egg hunts on Easter morning, dressing up in spring finery for church followed by the annual Easter parade (when such tradition was de rigueur in cities and small towns alike), all part of the passing of family bonds from parent to child.
At the Passover seder table, the year is not 2023, but rather 5783, marking the Jewish exodus from bondage in Egypt. A solemn yet joyous festival underscored by the eternal and universal message of God’s plan for all people to live in a free and just world. Jewish children recall searching for the hidden matzoh secretly stashed by parents and grandparents after the front door is opened at a certain point in the seder service followed by a moment of silence awaiting the mythical entrance of the angel Elijah. As the classic character Tevye proclaims from “Fiddler On The Roof,” “Tradition, tradition…without our traditions our lives would be as shaky as a fiddler on the roof!”
Indeed. Appropriately, in my April letter I feature a young girl named Fallon Rowerdink, from our archives. In this shot from 2012, she is about 8 years old holding up her wish list for the Easter Bunny. Today, Fallon is a freshman at Princeton University and the recipient of a Balboa Bay 1221 Scholarship. Along with her parents, Tracy and Jeff Rowerdink and late grandparents, Fallon is part of a third generation BBC family.
The April message is simple. From generation to generation, regardless of race, religion, gender, or nation of origin, family matters most. Family is everything. It is our core, security, identity, DNA. Our hopes, dreams and goals spring from family. Surely, it is also what belonging to a family club is all about, chronicled monthly in this magazine.
Over Easter or Passover this year, rejoice in the celebrations, stop and take time to talk to your children. Parents or grandparents, encourage your kids to ask questions about family history, tell stories about your lives. What you will give will be treasured more than any material memento of the holiday.
Generational Blessings,
Respectfully,
Bruce Editor
Bruce Cook Editor
Greetings!
As April 2023 dawns, a month of important celebration for the faithful observing the millennia-long traditions of Passover and Easter, the significance of passing the spiritual torch from one generation to the next is at the core of human existence.
This year, the first day of Passover falls on April 6, Good Friday on the 7th, and Easter Sunday on the 9th. Club members, joining extended families and close friends will gather across generational lines to share life stories. Memories of childhood egg hunts on Easter morning, dressing up in spring finery for church followed by the annual Easter parade (when such tradition was de rigueur in cities and small towns alike), all part of the passing of family bonds from parent to child.
At the Passover seder table, the year is not 2023, but rather 5783, marking the Jewish exodus from bondage in Egypt. A solemn yet joyous festival underscored by the eternal and universal message of God’s plan for all people to live in a free and just world. Jewish children recall searching for the hidden matzoh secretly stashed by parents and grandparents after the front door is opened at a certain point in the seder service followed by a moment of silence awaiting the mythical entrance of the angel Elijah. As the classic character Tevye proclaims from “Fiddler On The Roof,” “Tradition, tradition…without our traditions our lives would be as shaky as a fiddler on the roof!”
Indeed. Appropriately, on our April cover we feature a young girl named Fallon Rowerdink, from our archives. In this shot from 2012, she is about 8 years old holding up her wish list for the Easter Bunny. Today, Fallon is a freshman at Princeton University and the recipient of a Balboa Bay 1221 Scholarship. Along with her parents Tracy and Jeff Rowerdink and late grandparents, Fallon is part of a third generation BBC family.
The April message is simple. From generation to generation, regardless of race, religion, gender, or nation of origin, family matters most. Family is everything. It is our core, security, identity, DNA. Our hopes, dreams and goals spring from family. Surely, it is also what belonging to family club is all about, chronicled monthly in this magazine.
Over Easter or Passover this year, rejoice in the celebrations, stop and take time to talk to your children. Parents or grandparents, encourage your kids to ask questions about family history, tell stories about your lives. What you will give will be treasured more than any material memento of the holiday.
Generational Blessings,
Respectfully,
Bruce Editor
OUR BBC MEMBERS ARE CORDIALLY INVITEDTO JOIN US AND CELEBRATE
SEMI
MUSIC BY JIMMY VANN
THURSDAY, MAY 4TH, 2023 FROM 5:00PM TO 9:00PM THE LIBRARY ROOM
KINDLY RSVP BY MAY 1ST MARDOJEWELRY@GMAIL.COM OR 949.514.4138
Game Day By The Bay
USC ATHLETIC DIRECTOR MIKE BOHN WELCOMES THE NEWPORT TROJAN CROWD FOR A FUNDRAISING RECEPTION HOSTED BY THE TROJAN LEAGUE OF ORANGE COUNTY.
USC Athletic Director Mike Bohn
Trojan Band Spirit of Troy and Song Girls
Winner Lisa Grundy Johnson with Chairman Teri Wilhelm
NHYC Commodore John and Jill Aschieris, Cheri and Jim Wechsler
Lee and Kathy Koll Hancock with USC Athletic Director Mike Bohn
George and Debi Hayos, Athletic Director Mike Bohn, Kathy May, Teri Welhelm
Bob Bernatz, Doug Kerstner, Kim Bernatz, Graham Tingler
Bayfront location only blocks from dipping your toes into Newport’s sandy beach, 3904 Channel is the perfect culmination of design, function, and location. As seen on the Newport Harbor Home Tour and built by premium builder Patterson Custom Homes, designed by highly sought-after Brandon Architects, and with interior designs from Denise Morrison. The combined trio of talents has resulted in the most beautiful home with only the highest quality finishes, no expense spared and offered fully furnished for your consideration at $9,495,000.
Annie Clougherty
Curtain Up!
THE
2023/24 BROADWAY
SEASON
AT
SEGERSTROM CENTER FOR THE ARTS BRINGS THE GREAT WHITE WAY TO COSTA MESA
Segerstrom Center for the Arts has been hinting at the shows in the 2023/24 season with a series of videos on social media, and now, the announcement is finally here. This Broadway season boasts 10 incredible productions including Tony Award winners straight from Broadway, celebrated jukebox musicals, revivals of beloved classics and more.
“The Center continually seeks out the most acclaimed and extraordinary productions while ensuring there is something for everyone to enjoy. That is exactly what we have done for our 2023-24 season,” said Casey Reitz, President of Segerstrom Center for the Arts.
“With new shows to look forward to comes new opportunities to share experiences and create memories with friends and family. I am ecstatic about bringing audiences these performances. And to quote one of our upcoming Broadway
shows Beetlejuice, ‘It’s show time!”
Center audiences are sure to be captivated by premieres of jukebox musicals Ain’t Too Proud, based on the life and times of The Temptations, and MJ The Musical, telling the story of Michael Jackson’s life and career featuring over 25 of his biggest hits. Other premieres include Beetlejuice based on the 1988 film of the same name, and Funny Girl telling the beloved story of Fanny Brice with an updated look from Harvey Fierstein.
Also included is the whodunit murder mystery musical Clue based on the Hasbro board game. The acclaimed classic Les Misérables returns to the Center with its iconic story of love, passion and sacrifice. Peter Pan graces the stage with a new production taking audiences on a journey from the second star to the right and straight on ‘til morning. Two
timeless Disney Broadway hits, Aladdin filled with beauty, magic and comedy, and The Lion King, bring one of the most imaginative creative teams on Broadway to the Segerstrom Hall stage. Next season’s bonus option, How The Grinch Stole Christmas, will make the perfect holiday night out with magnificent sets and costumes inspired by Dr. Seuss’ original illustrations.
Subscriptions to see these spectacular musicals are on sale now with packages available in the full 9-show Mega Broadway Season, 6-show Broadway Season, and 3-show Curtain Call Season options. Tickets for individual performances will go on sale in late summer, but you can guarantee a seat at these fantastic shows with a season subscription starting at $135. Visit www.scfta.org to subscribe today!
Changing Of The Guard
COSTA MESA BASED NON-PROFIT SERVING PEOPLE IN NEED (SPIN) PLACING ORANGE COUNTY FAMILIES WITH CHILDREN IN NEED OF PERMANENT HOUSING, RETIRED LONG-TIME DIRECTOR OF VOLUNTEER SERVICES AND EVENTS, KIM FRAZIER, AT AN ELEGANT CELEBRATION OF SERVICE DINNER HELD AT SEASONS 52, SOUTH COAST PLAZA.
Over decades, SPIN has housed thousands of local families in decent long-term residency and provided life-affirming services such as job counseling, budgeting and financial planning, health care, childcare and more. Frazier spent more than 20 years overseeing the programs and planning annual events to fund them, with multiple galas held at the Balboa Bay Resort and Newport Beach Country Club.
SPIN is led by executive director Stephanie Smolkin with newly appointed Ladeshia Goubert taking Frazier’s position. Many of SPIN’s Board Members were in attendance including Curtis and Jill Scheetz, Dick and Kim Crawford, Al DeGrassi, Wayne and MaryLou Shattuck, Rachel Owen, Charlie Granville and Maureen Flanagan. To learn more about the work of SPIN, please visit www.spinoc.org.
Kim Frazier, honoree, and her husband
John Frazier
Kim Frazier, Amber Benson (SPIN Case Manager), Dianne Daza (SPIN Case Manager)
Charlie Granville, Board Member with Curtis Scheetz (Chairman of Board)
Wayne and MaryLou Shattuck, Maureen Flanagan, Charlie Granville
Board Members Maureen Flanagan and Charlie Granville
Kim Crawford, Mike Gilmore, Board Member, Jill Scheetz
Touchdown For Marines
CRISP IMAGING OF COSTA MESA HOLDS A 12TH SUPER BOWL PARTY FOR SOME 500 ACTIVE-DUTY CAMP PENDLETON MARINES AND VETERANS AT AMERICAN LEGION POST 291, NEWPORT BEACH
USC marching band
Gary Crisp, Al Yarrington
U.S. Marine Billy Hall greets Marines
Raiderettes sign autographs
Raiderette dancers with veterans
Marine Pfc. Will Tully, center, after arm wrestling match
Cornhole game
Comical costumed wrestling exhibition
Gary Crisp and Camp Pendleton Marine
SENSE OF BELONGING ON THE SEA OF CORTEZ
A place wrapped in rugged mountains, untouched beaches and crystal blue waters awaits discovery as your new address. 45 minutes from the Los Cabos airport and miles from the ordinary, Costa Palmas is a master-planned resort community set by Baja’s East Cape, on the swimmable Sea of Cortez. Homeowners will be part of a Beach and Yacht Club, Golf Club, Aventura and more—enjoying a lifestyle elevated by Baja’s first luxury marina and enhanced by a sense of belonging.
EXPLORE ALL OWNERSHIP OPPORTUNITIES AT COSTAPALMAS.COM | 1 800 917 9115
Presidential History In The Rear View Mirror
THE BALBOA ISLAND MUSEUM HOSTS GUEST SPEAKER JAMES BYRON, EXECUTIVE DIRECTOR OF THE NIXON LIBRARY, YORBA LINDA AT A COMMUNITY OPEN HOUSE AT THE MARINE AVENUE MUSEUM, VOTED ONE OF THE “OUTSTANDING MUSEUMS” IN ORANGE COUNTY 2023 BY THE LOS ANGELES TIMES.
Byron’s topic focused on the lack of civics education taught in public schools. Shirley Pepys, founder and Chair of the museum welcomed Byron working with Nixon Foundation board member Brenda St. Hilarie making the event possible.
James Byron speakes to crowd at Balboa Island Museum
Pat and Richard Nixon
Balboa Island Museum Founder and Chairman Shirley Pepys introduces speaker James Byron James Byron greets Newport Beach attendees
Uncomplicated Luxury Redefined
Studios at the Balboa Bay Club Residences offer unparalleled amenities in perfectly designed space
Handsomely upgraded and remodeled studio apartments of approximately 750 sq. feet featuring counter dining, large open living-entertainment area as well as bedroom space accommodating multiple sleeping options—all facing a floor-to-ceiling wall of glass opening to a generous patio, extending the living space outside with some offering lovely vistas of the Newport Bay.
Rarely available, these unique homes are ideal full or part time residences and include the exceptional lifestyle offered at world-renowned Balboa Bay Club. Are you looking to escape the heat? If so, the studios are an ideal option. Full security, with gate guarded parking, private waterfront pool, available maid service, in-room dining, laundry service and more at resident’s request.
To learn more about the lifestyle afforded residents at Balboa Bay Club and to inquire about available studio apartments, please contact Leasing Director Laura Bryan at 949-630-4379.
Easter Brunch
Sunday, April 9
Grand Ballroom | Seatings from 10:00am - 1:30pm
Live Music & Visit from the Easter Bunny Sparkling Wine, Mimosas, and Bellinis included Adults $105 | Children $50
Tax and service charge not included
Join us for Easter Brunch with family and friends, and feast on an extravagant buffet featuring pan seared sea bass, eggs benedict, a seafood display, sushi bar, specialty stations, desserts and more
In A Class By Itself
THE 2023 HOAG CLASSIC TOURNAMENT AT NEWPORT BEACH COUNTRY CLUB IS A WIN FOR THE COMMUNITY
LEFT: COURTESY OF HOAG CLASSIC; ALL OTHER PHOTOS BY JIM COLLINS
PHOTOS BY JIM COLLINS
The Clouds Parted…And The Rain Moved On
ERNIE ELS TAKES
THE CHAMPIONSHIP TROPHY AT THE 2023 HOAG CLASSIC, NEWPORT BEACH
BY RANDY YOUNGMAN
HOME
In between cloudbursts, spectacular golf was played at Newport Beach Country Club during the 2023 Hoag Classic.
The week began with three inches of rain falling during a 48-hour onslaught, flooding several holes on the course and wiping out scheduled practice rounds on Tuesday and pro-am on Wednesday.
Just as suddenly, the skies cleared on Thursday, sunshine arrived, and huge crowds congregated at NBCC to watch the world’s best 50-and-over PGA Tour Champions pros attack the recently renovated golf course over the St. Patrick’s Day weekend.
With the 78-player field taking advantage of ideal scoring conditions, rain-softened greens and lift-clean-and-place rules for the first two days of competition, the galleries were treated to a birdie-fest until the last putt fell on Sunday and World Golf Hall of Famer Ernie Els emerged as the Hoag Classic champion.
The rainy, breezy, cool weather on Sunday made scoring more difficult for almost everyone except Els, who rallied from a five-shot deficit to win his third Champions title, including two at Newport Beach Country Club, his new home away from home. He won his first Champions title in 2020 and held the lead entering the final round in 2022 before finishing seventh.
Els shot a bogey-free, 6-under 65 in the final round to finish at 13-under, one ahead of Steve Stricker and Doug Barron. “The Big Easy” hit a sensational bunker shot from 63 yards away on the final hole, setting up a 15-foot birdie putt that proved the winning stroke.
“I love this place,” Els told the crowd surrounding the 18th green, where the trophy presentation was conducted and where Els slipped on the traditional, white Hoag Hospital lab coat that goes to the Hoag winner. “It reminds me of golf courses back home in South Africa, where I grew up, especially the Kikuyu grass. This course fits my eye—the grass, the weather, the whole place just feels like home here.”
The golf gods must have been satisfied with the results, too, because the heavy rain returned to Southern California a few hours after Sunday’s thrilling finish.
A look back at a memorable and headline-grabbing week at Newport Beach Country Club:
Langer vs. Couples: In Sunday’s final round, two competing storylines were 65-year-old Bernhard Langer’s quest for a record-breaking 46th Champions title and hometown favorite Fred Couples attempting to become the first three-time Hoag Classic champion.
Langer, the oldest player in the field, began the final round with a one-shot lead and two
shots ahead of Couples, a Newport Beach resident and honorary member at Newport Beach Country Club.
Langer and Couples both struggled with their putting en route to shooting 2-over 73s. Langer finished tied for seventh; Couples, tied for 15th.
History would have to wait.
Praise for NBCC renovation: The PGA Tour Champions pros played the renovated NBCC layout for the first time in 2023, and reviews were overwhelmingly favorable.
In the span of 80 days between April and June last year, a number of dramatic changes were made to the original William P. Bell design under the direction of architect Casey O’Callaghan, course superintendent Scot Dey and NBCC General Manager Robin Shelton.
Among the most notable changes: the 13th, 15th and 17th greens were rebuilt to remove distinct tiers and steep slopes; a number of bunkers were moved to different landing areas, others were eliminated, and some new bunkers were added; and the 5th, 12th, 13th and 14th holes were lengthened.
The par-4 5th was lengthened to 466 yards and converted into a par-5 for members, but Champions officials decided to play No. 5 as a 444-yard par-4 and not play the new back tees on No. 14 (475 yards) because of the wet condition.
“I think the three green changes are phenomenal,” said Langer, who has played in the Hoag Classic 12 times. “Some of the holes are quite a bit longer, and there are lots more bunkers (85, up from 63). There’s more premium on driving the ball straight.”
Langer also noted that numerous trees were eliminated, such as the towering palms that previously guarded the right dogleg on No. 9 (since replaced by new bunkers) and a notoriously problematic tree that partially blocked the fairway on No. 12.
“They took some trees out, which made it a little bit more open, and you get more sun and wind. The grass will grow better in those areas,” Langer added. “All those things are very good. Overall, I like the changes.”
First-round co-leader Chris DiMarco concurred with Langer’s sentiments, for different reasons.
“This is the first time I saw the changes and played them,” DiMarco said. “I feel like they almost benefit me, because they moved a lot of these bunkers a little further out, and I can’t get to them. And then a lot of the ones that were on the wrong side of the fairway are on the right side of the fairway now. It worked out pretty good, to tell you the truth.”
Couples simply called the newly renovated course “phenomenal.”
Couples’ controversial comments: Earlier in the week, Couples generated headlines in the local and national media with critical comments about the Saudi-backed LIV Invitational Series while appearing as the guest speaker during a PGA Tour Champions breakfast at the VEA Newport Beach.
Couples is not a fan of the rival tour. But if LIV wants to hand out hundreds of millions of dollars just to show up, and millions more for mediocrity on the golf course, he says he doesn’t begrudge players for taking the money and running away from the PGA Tour.
“If you’re giving Phil Mickelson $200 million at age 52 to shoot 74 and 75, God bless you,” Couples said derisively.
Couples made it clear, however, that he is bothered by defectors to the rival tour who insisted their decision wasn’t about the money or those who maligned the PGA Tour on the way out.
Purser bows out: Jeff Purser, the executive director of the Hoag Classic (previously Toshiba Classic) for the past 25 years, stepped down after this year’s tournament.
“It’s time,” Purser said. “It’s been awesome, but it’s time for something different. I’m getting out of tournament golf.”
Purser plans to return to the Youngstown, Ohio area where he grew up and where he still has family.
In retrospect, it seems fitting that Purser, the man Hoag Hospital hired in 1997 to breathe life into a struggling event in its early years, helped transform the Hoag Classic into one of the most successful tournaments on PGA Tour Champions.
Under his leadership, the Hoag Classic annually attracted the best fields and biggest crowds while raising more than $1 million a year for charity.
THE HOST OF THE COAST IN NEWPORT BEACH SINCE 1948
BOARD OF GOVERNORS
Bill Blaine, Michelle Barto, Bruce Cook, Cory Cosenza, Mike Granja, Noel Hamilton, Wayne Harvey, R.J. King, Kory Kramer, Mark Larson, Kevin Martin, Joe Moody, James Papazis, Richard H. Pickup, Todd Pickup, Jane Rivera, Ryan Tomalas, John Wortmann, Jack Wright, Dr. Daniel Yanni
HONORARY GOVERNORS
Douglas K. Ammerman, David Banta, Richard Bertea, Robert C. Clay, James Doti, Robert W. Howard, Michael Nevell, Michael D. Stephens, Herbert Sutton, Catherine Thyen, Ethan Wayne, David C. Wooten
HONORARY GOVERNORS DECEASED
William C. Adams, Harold Ayres, Harry Axene, Joey Bishop, Guy Claire, Nick Doolin, Arden Flamson, George Gaudin, Senator Barry Goldwater, Dr. Frederick Grazer, Robert Guggenheim, Sam Gurley Jr., William Hadley, Richard Hausman, Gavin Herbert Sr., Clement Hirsch, Mary Lou Hornsby, Norman Kendall, John Killefer, Robert Lynch, Roger Miller, Richard Nabers, John J. McNaughton, R.J. Marshall, Arlis B. Parkhurst, Theodore Robins Jr., Jim Slemons, E. Morris Smith, W. Reed Sprinkel, John Wayne, Dorothy Yardley
Leticia Rice General Manager
Balboa Bay Club
Dear Members,
Thank you to all our members that joined us for the 2023 Hoag Classic. This year we were treated to the view from hole 17 and what a great time it was. This hole has been known to give our visiting PGA professionals a run for their money and having been newly redesigned, it did not disappoint when it came to great golf shots. I thank you again for joining us and for your continued support of all our club events.
This month there are plenty of events to keep you busy and entertained. Members Grill is set to welcome you for all your NCAA Final Four action so check your local listings for dates and times. Every “bunny” is sure to be ready for our annual children’s Easter party on Saturday, April 8th, and of course the Resort and Members Grill are excited to welcome you to Easter Brunch on Sunday, April 9th. Our Taco Tuesday buffet will be available on April 11th and 25th and our ever popular brunch menu is available every Saturday and Sunday.
Thursday, April 20th marks the fifth anniversary of our very own drybar! Our drybar manager, Breauna Cunningham, invites you to come celebrate with us as we put the 5 in the 75th Anniversary and enjoy champagne, charcuterie, dry styling, raffle prizes and much more! Make your reservation early as space is limited!
Ladies, it’s Bunco time on April 24th followed by the Grgich Hills Estate Winemaker Dinner on April 27th and what better way to wrap up April than with Mommy and Me Princess Tea on the 29th. Grab your tiara and glass slippers and join us for this magical event, but do it quickly as this popular event sells out every year!
From the entire club team, we look forward to welcoming you and thank you for your support.
Leticia
April Calendar
H FINAL FOUR MEMBERS GRILL
H SPRING SKIPPERS CAMP 10:00 AM – 2:00 PM
H HAPPY HOUR
3:00 – 6:00 PM MEMBERS GRILL
H HAPPY HOUR
3:00 – 6:00 PM MEMBERS GRILL
H LADIES BUNCO 5:30 – 7:30 PM LIBRARY
H YOGA CLASS 9:00 – 9:45 AM MEMBERS LAWN
H YOGA CLASS 9:00 – 9:45 AM MEMBERS LAWN
H SPRING SKIPPERS CAMP 10:00 AM – 2:00 PM
H FIESTA TACO TUESDAY 5:00 – 9:00 PM MEMBERS GRILL
H SPRING MOVIE BUCKETS 10:00 AM – 6:00 PM CLUB DESK
H SPRING SKIPPERS CAMP 10:00 AM – 2:00 PM
H CHARCUTERIE & WINE WEDNESDAY 5:00 – 9:00 PM MEMBERS GRILL
H KID’S CLUB 4:00 – 8:00 PM
H PRIME RIB THURSDAY 5:00 – 8:00 PM MEMBERS GRILL
H SPRING SKIPPERS CAMP 10:00 AM – 2:00 PM
H PRIME RIB THURSDAY 5:00 – 8:00 PM MEMBERS GRILL
H BOOT CAMP CLASS 9:00 – 10:00 AM MEMBERS LAWN
H KID’S CLUB 4:00 – 8:00 PM
H LIVE MUSIC 6:00 – 9:00 PM MEMBERS GRILL
H BOOT CAMP CLASS 9:00 – 10:00 AM MEMBERS LAWN
H KID’S CLUB 4:00 – 8:00 PM
H LIVE MUSIC 6:00 – 9:00 PM MEMBERS GRILL
H BOOT CAMP CLASS 9:00 – 10:00 AM MEMBERS LAWN
H KID’S CLUB 4:00 – 8:00 PM
H YOGA CLASS 9:00 – 9:45 AM MEMBERS LAWN
H YOGA CLASS 9:00 – 9:45 AM MEMBERS LAWN
H FIESTA TACO TUESDAY 5:00 – 9:00 PM MEMBERS GRILL
H CHARCUTERIE & WINE WEDNESDAY 5:00 – 9:00 PM MEMBERS GRILL
H DRYBAR 5TH ANNIVERSARY CELEBRATION 4:00 – 6:00 PM DRYBAR
H YOGA CLASS 9:00 – 9:45 AM MEMBERS LAWN
H WEEKEND BRUNCH 9:00 AM – 2:00 PM MEMBERS GRILL
H WEEKEND BRUNCH 9:00 AM – 2:00 PM MEMBERS GRILL
H KID’S CLUB 9:00 AM – 1:00 PM
H SOUTHERN FRIED CHICKEN NIGHT 4:00 – 8:00 PM MEMBERS GRILL
H CHARCUTERIE & WINE
WEDNESDAY 5:00 – 9:00 PM MEMBERS GRILL
H GRGICH HILLS WINEMAKER DINNER 6:00 PM RECEPTION 6:30 PM DINNER BAY VIEW ROOM
H LIVE MUSIC 6:00 – 9:00 PM MEMBERS GRILL 29 30
H BOOT CAMP CLASS 9:00 – 10:00 AM MEMBERS LAWN
H KID’S CLUB 4:00 – 8:00 PM
H LIVE MUSIC 6:00 – 9:00 PM MEMBERS GRILL
H MOMMY & ME PRINCESS FAIRYTALE TEA 9:30 – 11:30 AM & 12:30 – 2:30 PM BAY VIEW ROOM
H WEEKEND BRUNCH 9:00 AM – 2:00 PM MEMBERS GRILL
H KID’S CLUB 9:00 AM – 1:00 PM
H SOUTHERN FRIED CHICKEN NIGHT 4:00 – 8:00 PM MEMBERS GRILL
The Best Club Award Goes To...
IT’S OSCAR NIGHT AT THE CLUB
Kathy Hamilton
Reciprocal Club Members Mark and Lynda Kerry
Huw and Sonja Powell
Lisa Hallaian and Maxine Czisny
Ed and Maxine Czisny
Lisa & John Spierings
Donna Martin
The Bishai Family
James and William Rankin
April
WEEKEND BRUNCH
EVERY SATURDAY AND SUNDAY • 9:00 AM – 2:00 PM
MEMBERS GRILL
Enjoy Chef Jacob’s fabulous Brunch on the Bay. All your favorite specialty items including Avocado Toast, Eggs Benedict, Huevos Steak Rancheros and Crispy Fried Chicken ‘n’ Waffles. Kids will love Captain Crunch French toast, delicious Belgian Waffles, and Buttermilk Pancakes hot off the griddle! Reservations required, please call Members Grill at 949.630.4290.
MARCH MADNESS FINAL FOUR SATURDAY, APRIL 1 AND MONDAY, APRIL 3 • MEMBERS GRILL
Celebrate March Madness watching your favorite basketball teams compete as you dine in the lounge or up close at the bar. Happy hour available throughout the game.
SOUTHERN FRIED CHICKEN NIGHT
SUNDAY, APRIL 2, 16, 23 AND 30 • 4:00 – 8:00 PM
MEMBERS GRILL
Chef Jacob’s all-new Southern Fried Chicken Night is delicious! Start off with a Fresh House Salad with your choice of dressing, then enjoy an entrée of three pieces of Fried Chicken, Yukon Mashed Potatoes and Gravy, Collard Greens, Corn on the Cob and Biscuits with Honey Butter. Top it all off with Blackberry Cobbler, Vanilla Bean Ice Cream and a Cinnamon Sugar Crust! Reservations required, please call Members Grill at 949.630.4290.
SPRING THEME FAMILY MOVIE NIGHT BUCKETS!
WEDNESDAY, APRIL 5 (AVAILABLE FOR PICK-UP AT THE CLUB DESK BETWEEN 10:00 AM – 6:00 PM)
Gather your family for another fun movie night at home. Complete the experience with
your very own pre-made Movie Night Bucket. Order your Family Movie Night Bucket today by calling the Club Desk at 949.630.4120. Supplies are limited. Movie Night Buckets are compliments of your Club. One bucket per family please.
PRIME RIB THURSDAYS
EVERY THURSDAY NIGHT • 5:00 – 9:00 PM
MEMBERS GRILL
Join us on Thursday nights this month for Chef Jacob’s Prime Rib Dinner. Enjoy a 12 oz. Slow Roasted Prime Rib, Yukon Gold Mashed Potatoes, Seasonal Vegetables, Au Jus and Horseradish Crème, fresh Bread Rolls, finished with Apple Cinnamon Bread Pudding with Vanilla Bean Ice Cream and Caramel Bourbon Sauce! Reservations required, please call Members Grill at 949.630.4290.
CHILDREN’S EASTER PARTY FEATURING THE WILDER SHOW!
SATURDAY, APRIL 8 • 10:00 AM – 12:00 PM
MEMBER LAWN
Enter a world of fantasy as you meet Peter Rabbit and friends at our Easter Wonderland. Experience a fun-filled day with Disney characters, crafts, games, balloon twisters and an amazing juggling and unicycle show featuring the return of the crazy antics of Mark Wilder! Oh yeahhh! And, of course, you can get your picture taken with the Easter Bunny! A Members only event. No walk-ins. Parents must always stay with children. Reservations required, please call 949.630.4120.
EASTER SUNDAY BRUNCH ON THE BAY
SUNDAY, APRIL 9 • 9:00 AM – 2:00 PM MEMBERS GRILL
Executive Chef Jacob proudly prepares delicious Easter brunch offerings of Prime Rib of Beef, Smoked Salmon Lox, Appetizer Station, Omelet Station, Raw Bar Station, and of course, Delicious Desserts and Specialty Treats.
Live Music. Every child will receive a delightful Easter Basket and a special visit from the Easter Bunny. Seating is limited. 48-hour cancellation policy. Cancellation policy of $25 per person in effect. Reservations required, please call 949.630.4290.
EASTER BRUNCH IN THE RESORT SUNDAY, APRIL 9 • 10:00 AM – 2:00 PM GRAND BALLROOM
Join us in the Resort’s elegant Grand Ballroom for Executive Chef Prabeen’s spectacular, allyou-can-eat Easter Brunch buffet, featuring live music and a visit from the Easter Bunny! Share this holiday with family and friends and feast on extravagant displays of cuisine including antipasto, omelets, eggs benedict, Kid’s station, seafood display, sushi bar, specialty stations, delicious desserts and more. 7-day cancellation policy in effect. Please email specialevents@balboabayresort.com with your member number to make a reservation.
FIESTA TACO TUESDAYS TUESDAY, APRIL 11 & 25 • 5:00 – 9:00 PM MEMBERS GRILL
Live Mariachi music and great Margarita specials, paired with Chef Jacob’s delicious menu items! Taco Man Station featuring Carne Asada, Chicken or Fish Tacos, Seafood Ceviche, Tijuana Caesar Salad, Enchiladas, Dessert Station and more. Reservations required, please call Members Grill at 949.630.4290.
DRYBAR 5TH ANNIVERSARY CELEBRATION
THURSDAY, APRIL 20 • 4:00 – 6:00 PM IN THE CLUBHOUSE
Join us for an evening to celebrate the 5th Anniversary of our very own Drybar. Enjoy Champagne and Charcuterie, special Anniversary priced products and dry styling, music, raffles and more. RSVP by calling 949.630.4512.
LADIES BUNCO NIGHT
MONDAY, APRIL 24 • 5:30 – 7:30 PM • LIBRARY
Make reservations quickly to join us for the fastpaced dice game of Bunco. This event sells out quickly. House wine and snacks included. Bring $12 cash for game buy-in, all monies awarded at the end of the games. Even the biggest loser can come home the biggest winner! Space is limited. A Members only event. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.
GRGICH HILLS ESTATE WINEMAKER DINNER
THURSDAY, APRIL 27 • 6:00 PM RECEPTION, 6:30 PM DINNER • BAY VIEW ROOM
A delightful evening featuring the fine wines of Grgich Hills Estate. One of the few wineries to produce pure, organically farmed and healthy grapes from five beautiful vineyards located in the Napa Valley region. Using Biodynamic farming, without pesticides, herbicides, or synthetic fertilizers, they are now harvesting more flavorful grapes, resulting in better wine. Grgich Hills wines are 100% Estate grown,
produced, and bottled and have been enjoyed since 1977. Make your plans now to join us for a delectable evening of Chef Prabeen’s culinary delights paired with the fine wines of Grgich Hills Estate. 72-hour cancellation policy in effect. Reservations required, please call 949.630.4120.
MOMMY AND ME PRINCESS FAIRYTALE TEA
SATURDAY, APRIL 29 • 9:30 – 11:30 AM & 12:30 – 2:30 PM • BAY VIEW ROOM
Enjoy Chef’s un-traditional tea sandwiches and sweets, served with princess juice for the kids. Hear enchanting stories from every child’s favorite princesses, take pictures with our special guests and children will enjoy making their very own magical crafts. Adult pricing includes house Champagne. A Members only event. No walk-ins. Reservations required by calling 949.630.4120. 72-hour cancellation policy in effect.
May
CHARCUTERIE & WINE WEDNESDAYS
EVERY WEDNESDAY • 5:00 – 9:00 PM
MEMBERS GRILL
Come enjoy an all-new experience in the restaurant. Wednesday evenings we will feature select wines and a charcuterie special. A wine expert will be on hand to pour and educate members on wine selections. Small or large charcuterie and cheese boards available with either a choice of (2) glasses of wine, or a bottle of wine, from our special list of whites and reds. For more information, please contact Members Grill at 949.630.4290.
“MAY THE 4TH BE WITH YOU!” SPECIAL THEME MOVIE NIGHT BUCKETS
THURSDAY, MAY 4 (AVAILABLE FOR PICK-UP AT THE CLUB DESK BETWEEN 10:00 AM – 6:00 PM)
Gather your family for another fun movie night at home. Complete the experience with your very own pre-made Galaxy Theme Movie Night Bucket. Order your Family Movie Night Bucket today by calling the Club Desk at 949.630.4120. Supplies are limited. Movie Night Buckets are compliments of your Club. One bucket per family please.
PRIME RIB THURSDAYS
EVERY THURSDAY NIGHT • 5:00 - 9:00 PM
MEMBERS GRILL
Join us on Thursday nights this month for Chef Jacob’s Prime Rib Dinner. Enjoy a 12 oz. Slow Roasted Prime Rib, Yukon Gold Mashed Potatoes, Seasonal Vegetables, Au Jus and Horseradish Crème, fresh Bread Rolls, finished with Apple Cinnamon Bread Pudding with Vanilla Bean Ice Cream and Caramel Bourbon Sauce! Reservations required, please call Members Grill at 949.630.4290.
CINCO DE MAYO
FRIDAY, MAY 5 • 5:00 – 9:00 PM • MEMBERS GRILL
Come celebrate Cinco de Mayo with Chef Jacob’s authentic Mexican Dinner menu selections, topped off with Mexican Beer
and Margarita specials from the bar. During dinner, hear live Mariachis perform. It’s a Fiesta Muy Grande at the BBC! Reservations required. Limited seating available. Please call 949.630.4290 for reservations to join us.
WEEKEND BRUNCH ON THE BAY
EVERY SATURDAY AND SUNDAY • 9:00 AM – 2:00 PM
MEMBERS GRILL
Enjoy Chef Jacob’s fabulous Brunch on the Bay. All your favorite specialty items like Avocado Toast, Eggs Benedict, Huevos Steak Rancheros and Steak Chilaquiles. Kids will love their own new Rise ‘N’ Shine Menu including delicious Belgian Waffles and Buttermilk Pancakes hot off the griddle! Reservations required, please call Members Grill at 949.630.4290.
SOUTHERN FRIED CHICKEN NIGHT
SUNDAY, MAY 7, 21 AND 28 • 4:00 – 8:00 PM MEMBERS GRILL
Chef Jacob’s Southern Fried Chicken Night is delicious! Start off with a Fresh House Salad with your choice of dressing, then enjoy an entrée of three pieces of Fried Chicken, Yukon Mashed Potatoes and Gravy, Collard Greens, Corn on the Cob and Biscuits with Honey Butter. Top it all off with Blackberry Cobbler, Vanilla Bean Ice Cream and a Cinnamon Sugar Crust! Reservations required, please call Members Grill at 949.630.4290.
SUPERHERO FAMILY BINGO
WEDNESDAY, MAY 10 • 6:00 PM • BAY VIEW ROOM
An all-new Superhero theme with a full hour of fun, fast-paced Bingo games and great gift card prizes. Charcuterie and lite bites included. 6-cards max per person. Guest policy in effect. 48-hour cancellation policy in effect. Includes one Bingo card. Additional cards can be purchased in cash for one dollar each, all monies awarded in the final blackout game. Reservations required, please call Members Relations at 949.630.4120.
MOTHER’S DAY BRUNCH AT THE CLUB
SUNDAY, MAY 14 • TWO SEATINGS 10 AM – 12 PM, 12:30 – 2:30 PM • MEMBERS GRILL
Treat Mom to a special day here at the Club. Executive Chef, Jacob Davis proudly prepares delicious brunch offerings of Prime Rib of Beef, Scottish Salmon, Appetizer Station, Omelet Station, Raw Bar Station, and of course,
Delicious Desserts and Specialty Treats. Seating is limited. Cancellation policy of $25 per person in effect. Reservations required, please call 949.630.4290.
FIESTA TACO TUESDAYS
TUESDAY, MAY 16 AND 30 • 5:00 – 9:00 PM
MEMBERS GRILL
Live Mariachi music and great Margarita specials, paired with Chef Jacob’s delicious menu items! Taco Man Station featuring Carne Asada, Chicken or Fish Tacos, Seafood Ceviche, Tijuana Caesar Salad, Enchiladas, Dessert Station and more. Reservations required, please call Members Grill at 949.630.4290.
LADIES BUNCO NIGHT
MONDAY, MAY 22 • 5:30 – 7:30 PM • LIBRARY
Make reservations quickly to join us for the fastpaced dice game of Bunco. This event sells out quickly. House wine and snacks included. Bring $12 cash for game buy-in, all monies awarded at the end of the games. Even the biggest loser can come home the biggest winner! Space is limited. A Members only event. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.
MEMORIAL WEEKEND FUN WITH KONA ICE!
SATURDAY, MAY 27 • 11:30 AM – 2:30 PM
MEMBER POOLSIDE
Just for the kids, come get your favorite flavors of Kona Shaved Ice, compliments of the Club. Parents will enjoy the Member’s Pool Bar featuring great drinks and ice-cold beers on tap. A Taco Man and kids’ favorites will be served up fresh on the beach. Soak up the sun, cool off in the pool and listen to great music all weekend long.
MEMORIAL DAY CELEBRATION
MONDAY, MAY 29 • 11:30 AM – 2:30 PM • MEMBERS LAWN & BEACH
Celebrate Memorial Day in style while you kick back and relax at your Club’s own private beach. Our chefs will be grilling up BBC’s famous Power Burgers, Hot Dogs and more while Smoothies & Mai Tais are served ice cold at the Pool Bar. Great DJ music with fun games and more activities on the lawn. Members only, no guests, no walk-ins. Reservations are required by calling the Club Desk at 949.630.4120.
Selby Gillett Director of Membership
Connecting With Spring Renewal
SPRING IN FULL BLOOM AT BALBOA BAY CLUB
It’s been an unusually cold and wet late winter and early spring here in southern California. Not complaining, as we all know how much our parched state needs it, but it definitely made for a bit of a different vibe around the Club the last few months. In March, we seemed to turn a corner and saw a few more sunny days than drizzly ones and things here started to hum like they usually do. I am eager for what I am sure will be a beautiful April (hold the showers please, Mother Nature, we already have the flowers) and the fun and splendor that comes with spring in full swing here.
Springtime is often thought of as a symbol of rebirth and renewal. I’ve always been fond of this analogy and find it a happy reminder to take note of the good in the world around me. It is a hopeful time and a time to reexamine all that we are blessed with. The perfect time to take an extra moment to find the beauty in the common things of life.
It can be hard to focus on those moments in the busy day to day of our lives. But I hope you take some time this month to focus on what you find beautiful… maybe it’s even something here at the Club!
Please join me in welcoming:
The Yurkanins absolutely love the atmosphere, facilities and everything the BBC has to offer. They are very excited to meet new friends and families while enjoying all the amenities and events at the club.
YURKANIN FAMILY:
STARK FAMILY:
The Stark family has relocated to Southern California after living in London for over 25 years. They are excited to join the Balboa Bay Club and look forward to making new friends and enjoying time in the sun and on the water.
Tailgating In Style
BBC MEMBERS GATHER IN MEMBERS GRILL FOR SUPER BOWL ACTION
Governor Dr. Yanni, Ryan Lindsey, and Melissa Hoffman
Karen and Michael Moran
Nelson, Meshell, and Sammy Holdo
Cocktails and Conversation on the Greens
BBC MEMBERS MINGLE IN THE CLUB TENT ENJOYING THE 2023 HOAG CLASSIC AT NEWPORT BEACH COUNTRY CLUB.
Hoag Classic
Brent and Christina Ball
Kristi Jacob, Briggs Brooks, Bob Jacob
Mark and Preston Hartsell
Tracy and Jeff Rowerdink
Maryjean & David Harper
Alex, Madison and Kennedy Kahn
Chantel Beck, Sterling Beck, Maddie Hole
Debbie Ellsworth, Meshell Holdo, Estel Hilton, Kathy Hamilton
Jennifer and Bennett Saroyan, Cassie and Colins
Mike and Sara Urner, John Shepherd Jr, John Shepherd
John Moroney and Krissey Nardecchia
Debbie Ellsworth, Meshell Holdo, Kathy Hamilton, Estel Hilton, Regina McLaughlin
Jared and Devon Miller
Mother’s Day Brunch
Two Seatings:
10am-12pm Seating
12:30pm-2:30pm Seating
INTRODUCING…HYhealth The extracts treatment is effective.
INTRODUCING…HYDRAFACIAL
An invigorating treatment that delivers long-term skin health and can be tailored to meet your specific needs. It offers instant, noticeable results with no downtime or irritation. The Hydrafacial treatment removes dead skin cells and extracts impurities while simultaneously infusing the new skin with cleansing, hydrating and moisturizing serums. The treatment is soothing, refreshing, non-irritating and immediately effective.
SUMMER Skippers CAMP
6/12-6/16
6/26-6/30
7/5-7/7
7/17-7/21
7/24-7/28
7/31-8/4
8/7-8/11
INSIDE THE RARIFIED WORLD OF NEWPORT BEACH COUNTRY CLUB
Robin Shelton CCM, PGA Master Professional General Manager
Newport Beach Country Club
Dear NBCC Members,
I love the club industry. I love being able to enhance and enrich lives through hospitality and shared personal experiences. I love helping people deepen their personal connections through friendship and camaraderie. I love working with a passionate staff that genuinely cares about the happiness of others more than their own. I love being a part of the most important days and memories in people’s lives. I love mentoring people who want to be a part of this amazing industry.
Some of the highlights of the club industry can be more apparent than others.
The club industry also does an incredible job raising money and awareness for important charities. This past year, we have helped support charities such as Pediatric Cancer Research Foundation, KidWorks, Big Brothers Big Sisters, Miracles for Kids, Canine Companions, Laura’s House and New Directions for Women. There are so many worthy causes for women, children and the sick that get support from Newport Beach Country Club.
Some of this support comes from events held at Newport Beach Country Club, and we have the responsibility to ensure they are done well—so that fundraising events can continue to take place and raise money. If we at NBCC don’t do a good job hosting the event, it could negatively impact the ability of the charity to raise money and deliver its message in both the short and long term.
Sometimes the impact of the club industry is seen on a smaller, more personal level.
I hope you’ll take the time to learn more about James Laningham who is profiled in this edition of Bay Window. James has worked with us for six years and is currently undergoing dialysis treatment three days a week as he battles chronic kidney disease and searches for a kidney donor. James has never once called in sick or been late to work in six years.
With the help of an event at Balboa Bay Club, James was able to get approved and added to the kidney transplant list, and we are able to share his story with our members to raise awareness for the cause and for him—things that might not have happened without the club industry.
All the best, Robin Shelton
April Calendar
SEAHORSE GRILLE
H NBCC KID’S SPRING CAMP
PASTA NIGHT 5-8PM SEAHORSE GRILLE H BURGER BASH 5-8PM SEAHORSE GRILL H NBCC LADIES GUEST DAY TOURNAMENT
March Calendar
SEAHORSE GRILLE
H NBCC KID’S SPRING CAMP
PASTA NIGHT 5-8PM SEAHORSE GRILLE H BURGER BASH 5-8PM SEAHORSE GRILL H NBCC LADIES GUEST DAY TOURNAMENT
Golf Games
MEMBERS AND THEIR LOVED ONES CAME TOGETHER FOR THE RECENT MEN’S GUEST DAY.
1st Place Gross Champions Terry Solon and Jason Laurence
Overall Net Champions Brian Corrigan and Steve Duffy
Men’s Guest Day
Wayne Lewis, Mark Turkel
Fred Delisio, David Susson, Michael Susson
Jay Engstrom, Brent Engstrom
John McGovern, Doug Forde
A Local Classic
THE HOAG CLASSIC RETURNED TO NEWPORT BEACH COUNTRY CLUB IN MARCH WITH PLENTY OF FUN FOR PROFESSIONAL GOLFERS, MEMBERS AND THE GENERAL PUBLIC.
Joe Connolly, Annabelle Connolly
Justin and Brittany Morehead
Valerie and Supra Verma
Hospitality Tent on Hole 17
Hoag Classic
Scott and Erin Boatwright with friends
Kristen and Tom Chadwell
Whitney and Thomas Herndon
Regan Diprima, Michael Diprima
Paul Jones, Dan Freimuth, Jeff Bush, Scott Cunningham, David Close Member Tent fun
Ursula Braeger, Shari Stewart
The Wilson-Hayden family
Atoshi Shorey, Anika Shorey, Siara Shorey
Perfecting Your Practice Program
NEWPORT BEACH COUNTRY CLUB’S DIRECTOR OF INSTRUCTION CARLO BORUNDA SHARES TIPS FOR IMPROVING YOUR GAME.
BY ASHLEY RYAN
It’s important to enhance your skills before getting out on the golf course, and one of the best ways to do so is with a high-quality, pre-planned practice routine.
According to Carlo Borunda, the director of instruction at Newport Beach Country Club, each practice session is a crucial tool for improving your golf game. “Instead of gaining confidence in what they do well, many golfers spend a large portion of their time developing poor fundamentals and bad habits,” he notes. “Your time is valuable, so it is important to maximize your efforts with an effective practice program. This is the time to improve your technique, acquire new skills and build confidence in your current abilities.”
Here, Borunda reveals how to perfect these pivotal skills and find more enjoyment in the game.
BAY WINDOW: How can practicing effectively impact your overall game?
CARLO BORUNDA: A good practice program will help you improve your skills and get you excited for the next time you play. The best golfers understand the value of practice in order to play a good round of golf. As a result, they are very conscious of what to concentrate on during each practice session. If done correctly, your scores will improve—but, more importantly, you will enjoy the game more.
BW: What elements should be incorporated into a practice program?
CB: A quality program’s first stage will involve how you play the game. This is where you should seek the assistance of a PGA golf professional who can evaluate each aspect of your game through an on-course lesson. Once completed, he [or] she can build a functional training program that will assist you in improving your putting, short game, full swing and course strategy. The next level program will incorporate your strength and fitness. This is where it is essential to seek the assistance of a certified fitness trainer. The final level of your program will involve evaluating your mental preparedness.
BW: What do golfers need to be aware of when assessing their own abilities?
CB: Assessing your abilities based on your feelings or lack of confidence, rather than understanding the actual problem, is an example of incorrectly assessing your own game. When it comes to putting, [as] is frequently the case, your technique may be sound, but your understanding of how to read the break on the putting green is the real issue. This is also true when evaluating your consistency, which is a common reason golfers take lessons. Poor fundamentals and an inability to make solid contact with the golf ball are frequently to blame for your inconsistency. My students are always astounded with their improvement after we make minor adjustments to their posture or grip and improve their balance by adjusting the tempo of their swing.
BW: Are there any drills that you must include for effective practice?
CB: The drills you choose to incorporate in your program need to match your objectives. My putting objective is to always focus on improving my short distance putts with the use of a metal yardstick, which can be purchased at most hardware stores. I set a goal of rolling the golf ball the length of the ruler without it falling off, making sure to keep the total distance between 5 to 10 feet. This enables me to concentrate on both distance control and club face alignment.
Another crucial exercise is swinging the golf club while closing your eyes. Be careful not to swing too forcefully at first, as this could throw you off balance. After a few swings, you will notice an improvement in your tempo and an increase in your sense of grip pressure, which, if it is too tight, can be detrimental to your consistency. Finally, I would incorporate a body and arm connection drill into your practice routine. For this, I like to take a long towel and tuck it under my arms. I primarily use this to hone my short game skills. It helps me feel the relationship between my arms and body as I practice.
BW: Is there any equipment you should use to practice effectively?
CB: I believe in technology and training aids, but they can be costly, so do your research before you end up with a garage full of junk. An impact bag is an excellent investment that can assist you in improving your club position at contact. Force pedals, which you place under your feet, can help you improve the way you transfer energy through contact. When attempting to develop distance control or increase club head speed,
speed sticks and a club head speed monitor are excellent tools to use.
BW: How can you tell if your practice program is working?
CB: First, you need to specify your short and long-term goals. These goals should be measurable so that you can easily track your progress. If improving your score is your goal, make sure to establish a USGA handicap. Key statistics, such as total putts per round and percentages of greens and fairways hit, are practical ways of evaluating your progress. An app like 18Birdies will assist you in recording this information for review. Evaluating this information after your rounds will help you understand where to focus your practice time. Unfortunately, these statistics don’t provide a complete picture, so it’s helpful to pay attention to your friends’ feedback, [as they] … are often straightforward in their evaluations of your abilities. Your golf coach will offer the most crucial feedback, as they can provide a clearer assessment of your development through lessons at your practice facility and on-course playing lessons.
BW: Should your practice program be the same every time?
CB: A successful practice program will have variety. It’s important to plan ahead and think about how much time you can commit. Divide your available time into sessions for technique improvement and skill development, as well as time for competitive challenges. Competing against a friend as you practice is a great way of testing your skills for the pressure of playing on the golf course. A personal challenge for you might be to set a variety of targets and give yourself clear performance benchmarks. I enjoy counting the number of times I can hit a target green at the driving range without missing. I use this to sharpen my focus and technique.
BW: How often should you practice each week?
CB: Your program and your capacity to evaluate your outcomes will determine how far you can go. Each of us has a different amount of time to dedicate to the game. The secret to producing reliable results is consistency. Regular practice is more crucial than practicing for extended periods of time at intermittent intervals. Remember that, with the right training tools, you can still improve from practicing many of your techniques at home.
BW: How do grip, alignment and posture play a role?
CB: All of these are part of your fundamentals
Practicing with a towel tucked between your body and arms is an excellent way to improve your short game technique.
and should be examined on a frequent basis. An inaccuracy in any of these areas can impede your growth and, if severe, can result in physical injury. It’s also astonishing how quickly a golfer can progress once they realize how to properly hold the golf club and set up for each swing.
BW: Anything else to add?
CB: There is a lot of information out there that is meant to be beneficial yet my students regularly misinterpret what they read or watch. This causes confusion, which is one of the worst mental states. Remember that your PGA coach is always ready to help you filter through the infinite amount of material you may be attempting to comprehend.
New in Town
DIEGO VELASCO, THE NEW CHEF DE CUISINE AT SEAHORSE GRILLE, RECENTLY
UNVEILED A REVAMPED MENU FOR SPRING.
BY ASHLEY RYAN
Spring is all about fresh, flavorful cuisine—and that’s evident from the seasonal menu released by Diego Velasco, the Seahorse Grille’s new Chef de Cuisine, in late March.
Velasco, who started at Newport Beach Country Club in January, is already leaving his mark on everything from the spring menu to wine dinners and special events. He received his offer just a couple days after his tasting interview, during which he made five dishes for the executive culinary team to try. Now, he’s settling in and enjoying many aspects of his new role. “One of the things I like about it is that I do have that creative freedom and control,” he notes.
Read on to discover a little more about Velasco and how he’s changing up the Seahorse offerings this spring.
ASSORTED ADVENTURES
Although Velasco originally started attending California State University, Fullerton, to earn a business degree out of high school, he quickly realized it wasn’t for him. In his youth, he had many instances where a passion for food shaped his life. From cooking with his grandmother at a young age to being exposed to a variety of cuisines with his mother and then, as a teenager, exploring the Los Angeles food scene, culinary school seemed like the natural choice.
He packed up his car and headed to San Francisco, where he attended the now-closed California Culinary Academy. Over the years, he has held kitchen jobs at places like Nordstrom Café, a biker bar, Renaissance Café, catering companies and Kimpton Hotels & Restaurants locations, but in 1995, he and a business partner opened Memphis Café, a Southern-inspired eatery serving up comfort foods in Costa Mesa.
In April of 2021, following the pandemic closures, Velasco needed a break so he stepped away from Memphis Café’s day-to-day operations in search of something new.
When he found the opportunity at NBCC a couple years later, he was instantly excited. “I had been wanting to get away from the style of cooking I was doing at Memphis for the past 27 years,” he explains. “I wanted to get back into a fine dining environment. … It’s a good pace as you get older and still love the hospitality industry.”
Aside from the Southern cooking that has been his main focus for the last few decades, Velasco loves to concoct dishes inspired by various cultures. “I think being diverse is really important,” he adds. “This is an environment where I don’t have to be pigeonholed to one type of cuisine and that’s what I’ve enjoyed so far—just free reign and creativity.”
Even outside of cultural fare, he’s able to find inspiration in the little things. “I was in the garden yesterday at my house and the broccoli is flowering, so I cut them off and I garnished our fish special with broccoli flowers,” Velasco says. “They’re like this beautiful pale yellow against this white goat cheese cream I made for the fish and bright green Parisian gnocchi. It was beautiful.”
SPRING CUISINE
As for the menus at NBCC, Velasco started helping out right away when he arrived. The result is a new spring menu, of which about 30% has been revised with new things and fresh ideas. “I’ve already started hearing the buzz on the floor,” he says.
One change he’s made is to replace the fried calamari, a dish you can find at many restaurants around town, with a unique fritto misto, or “mixed fry.” While the Italian-inspired appetizer will still have squid in it, other fried pieces include shrimp, scallops, lemon, asparagus, capers and parsley, which is then served with Calabrian chile oil, a caper aioli and more lemon. “It’s just a nice, light, crispy fresh seafood dish,” Velasco notes.
Another appetizer he’s changing up is the artichoke dip, replacing it with an Argentine dish called provoleta. “We just take a big slab of aged provolone, put it in a small skillet and throw it in the pizza oven then let it melt and get all bubbly and brown, then toss that with some baby grilled artichokes and roasted tomato sauce,” he says. “Then people can swirl the cheese around, kind of like a queso fundido, and dip some nice crostini in there.”
Other ways Velasco has enhanced the seasonal menu include additions like a Japanese ahi tataki salad, kung pao Brussels sprouts and a new take on the signature salmon entrée, which he is preparing in a parchment package with a French style, complete with green beans, potatoes, roasted tomatoes, olives and a lemon-thyme sauce. He has also added baby back ribs, smoked then covered in a dry rub and served with his own barbecue sauce recipe on the side.
“It’s going to be a little more diverse this time,” he says.
As summer approaches, the menu is likely to change again, with Velasco noting the importance of following the seasons with both ingredients and cooking methods. “Techniques change as the temperature changes, so it’s nice to come out of our hibernation and get away from the braised short ribs and start doing some grilling and some fun pizzas and [incorporate] that outdoor element,” he explains.
The menu is available now, having launched in late March following the annual Hoag Classic.
An Elegant Easter
LEARN HOW TO STAY HEALTHY THIS SPRING WITH TIPS FROM BIANCA GILLETT, DIRECTOR OF FITNESS AND RECREATION AT NEWPORT BEACH COUNTRY CLUB.
BY ASHLEY RYAN
While many may think that it’s impossible to stay healthy on holidays, that’s simply not true. This Easter, there are a number of ways you can keep on track as you try to achieve your summer body this season. Staying consistent and disciplined for eight to 12 weeks can be difficult, especially when you throw a holiday in the mix. Whether it’s chocolate bunnies, jelly beans or the dinner rolls accompanying the prime rib, this April holiday brings with it a number of temptations.
“We are now 12 weeks into the year,” says Bianca Gillett, director of fitness and recreation at Newport Beach Country
Club. “This is the time we should start seeing results if we started [our program] on Jan. 1. And that should be very exciting! Congratulate yourself, but that doesn’t mean we stop or go back to old habits.”
The human body will always be changing and adapting, so consistancy is the key to a healthy lifestyle and longevity if you want it, work for it, even if that means giving up tempting treats this season. “You need to see it as a lifestyle,” she explains. “… With April comes spring, but it also comes with temptations like … Easter, [the end of] lent—where most of us have given up alcohol, sweets, candy
and other food vices)—[and] Cinco de Mayo. This is not meant to ruin all your fun for these holidays, just a gentle reminder to not forget all the hard work you’ve put in so far this year and encouragement to keep going.”
Here, Gillett shares some healthy options you can turn to for your Easter feast this year.
ENTRÉE: MAPLE-GLAZED HAM
Yield: 2-3 servings per pound
4 ounces sugar-free maple syrup
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons coconut aminos
1 leg ham, on the bone
Preheat oven to 350 F. Combine maple syrup, Worcestershire sauce, Dijon mustard and coconut aminos in a bowl and stir until smooth. Take the ham leg and score the skin around the small hock with a sharp knife, then peel the skin off slowly, with your fingers between the skin and fat. Then, score the fat with diagonal lines (not too deep). Brush the glaze over the ham. Place in oven for 20 minutes, remove from oven and baste with glaze. Return to the oven for 10 minutes, then baste with glaze again and cook for 10 more minutes. Baste a fourth and final time, then turn the oven to 400 F and cook for 5 to 10 more minutes. Let cool before serving.
SIDE: GREEN BEANS
Yield: 6 servings
2 pounds green beans, trimmed
1 tablespoon olive oil
2 shallots, sliced
1 tablespoon salted butter
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ounces goat cheese
1/4 cup walnuts, chopped
Bring a large pot of water to a boil. Add the green beans and blanch for 2 minutes until bright green, then transfer them to
a colander, rinse with cold water and set aside. Heat a skillet over medium heat then add olive oil. Once warm, add shallots and cook until soft and translucent. Add butter and cook until melted. Stir green beans in then cook for 5 minutes. Transfer to a bowl then toss with salt, pepper, goat cheese and walnuts. Serve immediately.
DESSERT: LOW-CARB CARROT CAKE CUPCAKES
Yield: 18 servings
1/4 cup Splenda sweetener
1/2 cup Swerve Brown Sugar Replacement
3/4 cup butter, softened
1 teaspoon vanilla extract
4 large eggs
2-1/2 cups almond flour, finely ground
2 teaspoons baking powder
2 teaspoons ground cinnamon
6 ounces carrot, shredded
1-1/2 cups pecans, chopped
18 tablespoons keto cream cheese frosting
Preheat oven to 350 F. Combine Splenda, Swerve and butter in a bowl, then add vanilla extract and mix until combined. Add eggs 1 at a time until fully combined. In a separate bowl, combine almond flour, baking powder and cinnamon. Slowly
add the second mixture to the first until combined. Fold in carrots and pecans using a spatula. Line cupcake tin then fill with batter until just below top of liners. Bake in oven for 20-25 minutes, until a toothpick comes out clean. Let cool, then top with 1 tablespoon of frosting each. Each cupcake has six carbs.
Battling the Odds
JAMES LANINGHAM, PART OF THE OUTSIDE GOLF OPERATIONS/VALET TEAM AT NEWPORT BEACH COUNTRY CLUB, OVERCOMES CHALLENGES IN ORDER TO MAINTAIN A JOB HE LOVES.
BY ASHLEY RYAN
James Laningham
It’s been more than six years since James Laningham began working in outside golf operations and valet at Newport Beach Country Club, where he says he feels fortunate to have found a need for his services.
While at the club, Laningham greets members and helps them load and unload their golf bags while also helping wherever else he’s needed. “I much prefer working outside than in an office environment,” he notes. “I enjoy fine
automobiles and, when valeting, treat them as if they were my very own.”
In addition to valeting the cars, he says he most enjoys helping out the members by paying special attention to their needs as well as working with good people. Laningham feels fortunate for the time he spends at work because, three and a half years ago, he began facing a challenging situation that would draw him away from his position a few times each week.
After his feet and legs started to swell, Laningham was admitted to the hospital. “I was born prematurely with only one working kidney and, for whatever reason, without me or my family’s awareness, my remaining kidney started failing,” he explains. “This required me to go on dialysis to keep me in good enough health until a suitable kidney donor can be found. I am very fortunate in that my health is otherwise in excellent condition.”
He started dialysis immediately and now visits Hoag Hospital for treatment three times a week, sitting for 3-1/2 hour sessions before heading to the club for work.
“My diet is very carefully monitored. This has been a job all by itself,” Laningham says. “Enjoying my busy job as I do allows me to minimize any negativity.” He adds that, until a kidney donor can be found, he is doing everything the doctors advise to stay healthy, including skipping vacations or out-of-town getaways in favor of maintaining his three-day dialysis schedule.
While it’s not always easy to stay positive, Laningham is learning to “enjoy each and every day to its fullest while being positive about eventually finding an opportunity for a suitable kidney donor so my life can go back to what it once was.”
Before coming to work at NBCC, Laningham worked at Hoag Hospital’s surgery center, which is where he first gained experience valeting cars. Prior to that, he spent a few years working for the Transportation Security Administration, or TSA, at Long Beach Airport; he also held a position at a title insurance company in Santa Ana.
He is close with his parents, who live in Kern County in Tehachapi, since retiring from their careers (his father was an air traffic controller at the same airport he formerly worked at while his mother was a nurse at Fountain Valley Regional Hospital). When he’s not at work, Laningham can be found playing video games or enjoying the outdoors, especially camping.
Making the Day Count
NEWPORT BEACH COUNTRY CLUB MEMBERS JOHN AND TATUM CAIN SHARE THEIR GREATEST ACHIEVEMENTS AND EXTRAVAGANCES, THE TALENT THEY’D MOST LIKE TO HAVE AND MORE.
Every so often, the editors of Bay Window send out a questionnaire to one of the esteemed members or employees of an International Bay Clubs property to gain some insight into his or her life. These nine questions allow our readers to learn something new about old friends, or discover somebody they have not met before. For this issue, we’re getting to know Newport Beach Country Club members John and Tatum Cain.
BAY WINDOW: What is the trait you most deplore in yourself?
JOHN CAIN: Mine is perfectionism.
TATUM CAIN: Tardiness—the previous “fashionably late” no longer works with sports, school and social events. Everybody’s time is valuable. I’m a work in progress.
BW: Where would you most like to live?
JC: If my business was not so geographically centered—and our kids weren’t still in school—I would split my time between Tuscany, Italy, where I lived for a year in college, and somewhere in Mexico.
BW: What is your greatest achievement?
JC: I'd say being the first one in my family to go to and graduate from college, then building a business from scratch in an industry and area where I had no prior experience or connection.
TC: My greatest achievement is 16 years of marriage with a thriving family, friend and philanthropic balance.
BW: What is your current state of mind?
TC: I’m always grateful for what I have and I’m not taking it for granted.
BW: What is your greatest extravagance?
JC: My wine and watch collections
TC: Expensive footwear
BW: What is your motto?
JC: Don’t count the day done until you’ve made the day count.
TC: Life is unfair, get used to it.
BW: What talent would you most like to have?
JC: Deep down inside, I think I would have liked to have been a rockstar, so singing and playing guitar simultaneously would be cool. Unfortunately, I can only do one of those at a time so I don’t think that dream will ever become a reality.
TC: Communicating with animals
Marina Dutton General Manager
Bay Resort
Dear Guests, Members and Visitors,
As we move into the spring season, we are excited to announce our upcoming Easter and Mother’s Day brunch celebrations. These are two of the most important holidays of the year and we want to ensure that you have an unforgettable experience at our hotel.
Our Easter brunch will take place on April 9th in the Grand Ballroom and Terrace where we have an extravagant buffet planned with all your favorite dishes including eggs benedict, seafood and specialty stations along with Bellinis, mimosas and sparkling wine. We want to make sure that you feel at home here, so we have created a warm and inviting atmosphere for you and your loved ones to enjoy complete with live music and a visit from the Easter Bunny.
Similarly, we are looking forward to our Mother’s Day brunch on May 14th. We know how important mothers are and we want to help you show them just how much they mean to you. We will have a robust buffet menu of delicious food, live music and a pop-up flower shop for you to get mom a beautiful bouquet from the family.
We also want to take this opportunity to introduce our new Director of Rooms, Victoria McDowell. Victoria brings years of experience in hospitality and we are confident that she will elevate the service profile at the resort for all our guests. Additionally, we are pleased to welcome Nick Guzzetta as our new Director of Banquets. Nick brings over 20 years of dynamic hospitality experience to Balboa Bay Resort and we know that he will make your events here truly unforgettable. You can learn more about Victoria and Nick later in this issue of Bay Window Magazine.
We hope that you will join us for these special occasions and that you will make yourself at home in our beautiful hotel. Thank you for choosing us as your destination.
I look forward to seeing you around the resort and at our special events.
Marina
Balboa
April Calendar
SPECIALS
Reservations highly encouraged by calling 949.630.4285
Birria Taco Tuesdays
5:00pm-9:00pm
Enjoy this popular savory, slow cooked pork specialty served with dipping consommé
Western Wednesdays
5:00pm-9:00pm
Feast on Chef's homemade BBQ plate with spare ribs, potato salad, collard greens and more!
Sushi + Sake Saturdays
5:00pm-9:00pm
Choose from an array of fresh sushi classics complemented by rich sakes and sojus
Trending Tequila
BALBOA BAY RESORT’S NEW TEQUILA BAR, WHICH IS REOPENING THIS SPRING, OFFERS SENSATIONAL SIPS PAIRED WITH A LITTLE BIT OF KNOWLEDGE ABOUT THE SPIRIT’S HISTORY.
BY ASHLEY RYAN / PHOTOS BY BALBOA BAY RESORT
There’s no doubt about it: Tequila is all the rage right now. Southof-the-border culture has made its way to the United States, and this spirit is no different. With a rich history, endless sipping options and sales that are trending upward, it’s sure to be a staple for years to come.
A+O Restaurant | Bar is embracing the movement with the launch of its Tequila Bar last summer. After some downtime during the winter, the bar is preparing to reopen later this spring, bringing with it a collection of distinct, ultra-rare and hard-to-find tequilas and mezcals. Offered Friday, Saturday and Sunday evenings, guests can stop by to sample flights or sip specific selections.
“Tequila and mezcal have been enjoyed by family and friends for generations, and we have a nice collection [here at the resort],” says Jason Hsieh, Director of Food and Beverage at Balboa Bay Resort.
During the offseason, the resort put together a special book detailing the history and process of making the spirit, the differences between tequila and mezcal, the various types and the top pours you can find at the luxury standalone bar. Read on to learn a bit more about this increasingly popular beverage.
A RICH HISTORY
The first iterations of tequila date back to pre-Hispanic times, when Native Americans created what they called “pulque,” a drink made with the fermented sap of the agave plant, or maguey. By the time European explorers arrived in the Americas, the drink had been around for quite a while. Spaniards later used European techniques to distill the agave plant, resulting in the creation of mezcal wine. But, eventually, they realized that the mezcal being produced near the town of Tequila was of a higher quality.
This led to the creation of what is now tequila, made only with the blue agave plant in specific regions of Mexico. The king of Spain issued a royal decree allowing Jose Maria Guadalupe de Cuervo to become the first person to produce and distribute tequila. As he cultivated hundreds of plants, and the Jose Cuervo company began exporting to the United
States, the blue agave spread, with millions of plants now populating this region.
Eventually, other brands, like Sauza, also take up the craft of distilling tequila and, in the 1970s, the spirit earned a Designation of Origin certification stating that the agave used to manufacture it must be grown in one of five Mexican states: Guanajuato, Jalisco, Michoacán, Nayarit and Tamaulipas.
Today, tequila has been popularized as part of cocktails like the margarita and the tequila sunrise, but it’s also become a luxury good, with flights and tastings providing liquor connoisseurs with more chances to try the elevated beverage on its own—like you can at BBR’s Tequila Bar.
STAGES OF PRODUCTION
There is much involved in making a highquality bottle of tequila. The first step is to plant the agave, which takes five to 10 years to mature. To harvest it, the leaves are removed to isolate the core, or the piña. Next, the piñas spend roughly 48 hours cooking, often in brick ovens crafted from the earth, to transform the sap, or aguamiel, into fermentable sugars.
The third step, extraction, requires mallets or a stone wheel to squeeze the aguamiel from the cores. Then, fermentation must occur by blending aguamiel with yeast, water and possibly the fibers from the piñas to convert the sugars into alcohol. This can take up to a month’s time. The resulting solution, called mosto, is between 4-10% alcohol—and this is the most artistic part of the process, with each brand’s mosto largely dictating the flavor of the spirit.
Next up, the liquid must be distilled at least twice to be labeled tequila. This technique separates the water from the mosto, and results in a mixture that is at least 40% alcohol. The sixth step is aging, which is not required if it’s a blanco tequila but is an important step for creating reposado or añejo. After the aging process is complete, the final step is bottling, where water, aromatics and coloring are incorporated before the spirit is shipped out.
TEMPTING TYPES
There are technically three types of tequila— blanco or silver, reposado or añejo (plus super
añejo, an even rarer form). Blanco, or silver, tequila is the initial result of the distillation process, created without aging for a sweet yet earthy flavor. Reposado, on the other hand, is aged for two months to a year, resulting in a caramel color and mellow oak flavor. Then añejo, aged from 1 to 3 years, offers a smooth taste with flavor based on the barrel it was stored in; super añejo is largely the same, but is aged for more than 3 years.
Types of mezcal—joven, reposado and añejo—are aged for the same lengths of time as tequilas.
Komos Extra Añejo
BALBOA BAY RESORT’S TOP 10
AsomBroso The Collaboration (Extra Añejo)
Clase Azul Ultra (Extra Añejo)
Codigo 1530 Playboy Rare Hare (Añejo)
Komos (Extra Añejo)
OAX Original Tepeztate (Mezcal)
Olvido Divino Mezcal (Mezcal Añejo)
Patrón Tequila x Guillermo Del Toro (Extra Añejo)
Pescador de Sueños Pechuga (Mezcal)
Tears of Llorona (Extra Añejo)
Tesla Tequila (Añejo)
COURTESY OF KOMOS
Balboa Bay Resort Appoints Two New Directors as Part of Focus on Guest Service and Experience
BY FRANCINE SLOSSER
As part of continued focus on elevated service at the Forbes 4-Star, AAA 4-Diamond property, Balboa Bay Resort has appointed two new directors. Victoria McDowell has been appointed as Director of Rooms and Nick Guzzetta has been appointed Director of Banquets.
Victoria has a robust history in the hospitality industry. An innovative, intuitive and passionate leader, her 20+ years of experience spans from Hawaii to California and New York. Most recently, McDowell was the Director of Rooms at The Waterfront Beach Resort in Huntington Beach for over 4 years where she was responsible for the leadership of all Rooms-related departments. Prior appointments include Learning & Development Manager at Mandarin Oriental, New York.
Previously at the Montage Laguna Beach for 13 years, Nick brings over 20 years of dynamic hospitality experience to Balboa Bay Resort. His most recent role at the Montage was Director of Banquets where Guzzetta was responsible for the day-to-day operations of both the banquet and in-room-dining departments, having worked closely with the Culinary, Stewarding, Sales and CCS departments to execute successful corporate, social, offsite and internal events.
“We are so thrilled to welcome these hospitality powerhouses to the property,” said Balboa Bay Resort General Manager Marina Dutton. “As we are renovating our Ballroom and Bay View Room this summer, Victoria and Nick will be integral in introducing the new look and feel to guests and groups.”
NICK GUZZETTA
VICTORIA MCDOWELL
A P R I L P R O M O T I O N S
15% Off Handbags & Jewelry
Including: Hammitt, Bracha, Crislu, Uno De 50, Suzan, and more!
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SIP + SHOP
Enjoy refreshing libations as you shop the latest styles for the holidays! Every Monday 3pm - 5pm Bayfront Boutique
Plant Your Radishes, Parsnips And Spinach
SPRING IS HERE: CHECK OUT THESE RECIPES
BY LANA SILLS
Celebrate the season…Spring, Passover and Easter…all in the month of April. More daylight than darkness occurs after the spring equinox until the summer solstice in June, during the longest period of daylight. Did you know that the increasing sunlight inspires birds to sing? Cool, eh? The weather is right to plant radishes, parsnips and spinach. And, so much more time to plan breakfast, lunch and dinner…and make reservations! To quote Robin Williams, “Spring is nature’s way of saying, ‘Let’s Party!’” I know I need daffodils. Fun and easy Easter recipe inspiration… deviled eggs, glazed ham, roast leg of lamb, or
go simple with a brunch of buttermilk French toast, crispy tender waffles, Easter quiche and coffee cake. Sides of scalloped potatoes, roasted asparagus or artichoke gratin topped with Parmesan breadcrumbs. Key lime pie, lemon curd tarts or a scrumptious carrot cake are some of my favorite Easter desserts. The most important part of your Easter Feast…Ham. And to make your Easter easy, Ham delivery services are the answer. There are so many choices for buying and cooking this holiday centerpiece. Fresh hams are sold in one of two ways: wet brined hams are called city hams, usually smoked, bone-in, and ready to eat. Country hams are cured with a dry
SUNDRIED TOMATO SHAKSHUKA
Perfect for Easter Brunch, or breakfast-fordinner is always a winner. This dish explodes with flavor and is truly a colorful work of art!
2 tablespoons extra virgin olive oil
½ cup thinly sliced yellow onion
½ cup thinly sliced red bell pepper
1 jar tomato pasta sauce
½ cup sundried tomatoes in olive oil
¾ teaspoon smoked paprika
¾ teaspoon cumin powder
½ teaspoon red pepper flakes
8 large eggs
Pinch of sea salt and cracked black pepper
For Serving: crumbled Feta, chopped basil or parsley, toasted pita bread
Heat oven to 375°F. Heat oil in a large ovenproof skillet. Cook onion and red bell pepper for 5 minutes or until softened. Stir in pasta sauce, sundried tomatoes, paprika, cumin and red pepper flakes and bring to a simmer. Gently crack eggs into skillet on top of sauce and season with salt and pepper. Bake until eggs are just set, about 8 to 10 minutes. Sprinkle with Feta, parsley and a drizzle of olive oil. Makes four servings.
brine. Country hams are more like prosciutto, while a city ham is more like a honey baked ham. Bone-in hams serve two to three people per pound. Boneless hams should serve four to five people per pound.
Here are some top choices for a ham delivery that will be the star of your table:
• D’Artagnan’s offers a boneless smoked ham from pasture-raised Berkshire breed pigs known for its rich marbling.
• Harrington’s of Vermont offers spiral sliced hams, which are cured in Vermont maple syrup and slowly smoked.
• Snake River Farms offers a signature Kurobuta ham from 100% Berkshire pigs and is shipped frozen, so allow for two days of defrosting time.
• Logan Farms ships through Goldbelly; Cajun spiced hams (and turkeys) glazed in their signature honey and spices.
• Honey Baked Hams (I am a long-time loyalist) is a fully cooked bone-in half ham ranging from 6 to 10 pounds.
For the very best beloved traditional country ham, Benton’s is family owned since 1947, based in the Smoky Mountains of Tennessee. All hams are slow cured for 9 to 10 months and hickory smoked for three days continuously. And may I suggest, add some of the country’s best smoky bacon while you are placing your order.
Another perfect centerpiece for your holiday meal is a leg of lamb with garlic and rosemary or a bone-in pork loin. For a more casual Easter Brunch or Lunch, salmon lettuce bundles can be created on a serving board with a whole roasted salmon, small leaves of red leaf lettuce, sprouts, finely shredded carrots, basil or mint and toasted peanuts. Serve with shiso yogurt. Easy mini pavlovas topped with lightly sweetened whipped cream and plenty of fresh berries will seriously impress your guests.
There is a central theme of the Passover Seder, a festive meal replete with symbolism and song. A traditional Passover Seder might be a simple composed heirloom tomato salad with goat cheese and arugula, matzo ball soup, onion braised brisket made in an Instant Pot, noodle kugel, flourless chocolate cake or
hazelnut chocolate chip cookies.
The perfect modern Passover menu consists of flavorful, fresh, seasonal ingredients that are kosher for Passover. Grilled lamb chops with pesto, Moroccan-style brisket with apricots, prunes, cinnamon, coriander and cumin, potato kugel is the perfect accompaniment to brisket or keep the side simple with some cauliflower purée. Or, not into red meat?
Chicken Marbella is a saucy, sweet, tangy, wonderful addition to your Seder Dinner that is oh so satisfying. Instead of bland macaroons for dessert, make my pretty Raspberry Macaroons for a fruity twist on the classic dessert. So, raise your glass to a month of celebrations, fun and sun. Open a bottle of Chateau d’Esclans Whispering Angel Rosé and enjoy your month of warming weather and wonderful holiday celebrations.
RASPBERRY COCONUT MACAROONS
The simplest steps make these macaroons bake into something luscious. The food processor does all the work with just five ingredients that make this tart and sweet, delicately textured cookie.
Preheat oven to 325°F. Line two large baking sheets with parchment paper. In a food processor, blend the coconut for one minute. Add sugar, blend for another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse on and off in short bursts until partially broken down. With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. Bake cookies for 23 to 28 minutes. Let cool on cookie sheets. Makes about 50 small 1 ¼ inch cookies.
EASTER PEEPS COCKTAIL
1.5 ounces tequila
.75 ounces lemon juice
.75 ounces agave nectar
4 raspberries
1 egg white
Add all the ingredients to a shaker with no ice and shake vigorously. Then add ice to the shaker and shake again. Strain the mixture into a sugar-rimmed glass and garnish with your favorite color bunny Peep. Dust the top of your drink with dried raspberry powder.
Fact V. Fiction
THE RESURRECTION OF SCIENCE FROM DOGMA: HOW WE KNOW WHAT WE KNOW
BY DR. MICHAEL BRANT-ZAWADZKI
Passover and Easter are both rebirth metaphors. The Jews celebrate freedom from Egyptian slavery, Christians the resurrection of Jesus, the penance of Lent behind them. Penance is what some in the media are manifesting now as we review the COVID pandemic and how we “Followed the Science.” Turns out, we knew less than we thought. We know more now. Knowledge is a spectrum. The key is its authentication.
Science is an empirical discipline. First an idea, a hypothesis, then observing the hypothesis through trial and error. Reproducibility of results through many trials turns hypothesis into a theory. By measuring a theory’s effects for external consistency with observable facts of the real world, it may even attain pure scientific truth. Gravity is undeniable. Myths, which are ideas whose only authentication process is through a consensual “verification” by an authoritative body or some special reference group – even a religious sect – may endure and contain some important, if only partial, truth. A majority of Americans “know” there is a deity. Much “knowledge” lies in the continuum
between these ends of the knowledge spectrum. The important thing is to note the difference in the authentication process of what is known. A problem arises when one form of authentication, say the consensus of empowered “leaders,” masquerades as another, say the systematic authentication of empirical science. The latter takes longer, and allows for change, the former, not so much. It took a while to dispel the theory that the earth was flat. The origins of COVID are still uncertain, though some “know” it came from an animal. The FBI and Department of Energy say it was a lab leak. Dr. Fauci most recently stated he has an “open mind.”
We “knew” masking stopped COVID transmission. A consensus of experts told us so. The Cochrane Review just published an analysis of masking studies finding that when it comes to an entire population, there’s no evidence to support that masking reduces spread of a viral respiratory disease. This is not misinformation: The Cochrane Reviews are widely considered the gold standard of evidence-based scientific consensus. The study was acknowledged by the New York Times doing penance having editorialized frequently that not masking was flat earthism. The analysis reviewed 78 rigorous studies. These spanned low-, middle-, and high-income countries worldwide: In hospitals, schools, homes, offices, childcare centers, and communities during non-epidemic influenza periods, the global H1N1 influenza pandemic in 2009, epidemic influenza seasons up to 2016, and during the COVID-19 pandemic. Respiratory viruses are too small for masks to filter, air comes in around masks. The lead author of the analysis, stated, “There’s still no evidence that masks are effective during a pandemic.” The fact that 78 randomized, controlled studies could not prove masks work raises the question why we “knew” they did for so long. No wonder Dr. Fauci changed his mind three times on the topic –most recently saying only specially fitted N-95 masks could. So, President Biden shipped tons to pharmacies. The Cochrane Review study disputed even that.
Another example of early COVID knowledge recently disproven was that even those previously infected required vaccination (prompting businesses to mandate vaccination for all employees). A study in the highly respected journal Lancet just showed that immunity from natural infection is as effective as two doses of mRNA vaccine. Neither approach protects from re-infection, just a severe one. The pre-existing science of virus infection natural and acquired immunity was ignored in deference to the dogma espoused by authorities who “knew” better. Yet many scientists urged preserving then-still scarce vaccines early on for those still uninfected, leaving the previously infected for later. Likewise, scientific articles published showed that children had as much to fear from COVID as from the flu, that teachers were more likely to get infected in the community than at school, but we locked down schools and suffered the detriment to learning and mental health of our kids we now see.
I do not mean to discount the horrific consequences of the COVID pandemic. Also, judicious use of vaccines when immunity wears off is science-based. Yet the fog of war with such a lethal foe clouds minds. But I welcome this spring’s rebirth of scientific discourse now freed of political dogma, and the vital importance of constructive divergent views. It’s how we learn, drinking Kool-Aid is not.
I might mention that we are still under a public health emergency in California, and I might have faced a penalty for publishing this piece had some authority claimed it was misinformation (though everything here is based on documented medical literature).
Fortunately, Senior U.S. District Judge William Shubb in Sacramento ruled earlier this year that Assembly Bill 2098, which was signed last October by California Governor Gavin Newsom, was too vague for doctors to know what kind of statements might put them at risk of being penalized. “COVID-19 is a quickly evolving area of science that in many aspects eludes consensus,” he wrote.
SUNDAY SEAFOOD BRUNCH
Sundays 10am-2pm
$95++ per person, $48++ children 12 and under
Enjoy bottomless mimosas, sparkling wine, orange juice, coffee and tea alongside beautiful bay views and an assortment of decadent seafood, classic brunch favorites, and assorted desserts. Visit balboabayresort com to make a reservation on OpenTable or call 949 645 5000
Economic Reality
ECONOMIC GREEN SHOOTS COULD BE DAFFODILS, OR JUST PESKY WEEDS.
BY IVAN ILLÁN
Ah springtime… Providing hope that bitter cold and snowstorms will soon be behind us. Evidence that progress is being made into a new season can be identified by the occasional green leaf protrusions peaking out from the frozen, snow-covered earth. However, economic forecasting is much less indicative than Mother Nature. “Green shoots” in economic parlance could mean that data is showing signs of fresh growth and that overall conditions are improving. But not all green is good.
Here are a few economic “green shoots” that could turn out to be weeds once fully grown but are being mistaken for daffodils early on.
1. A 4% 10-Year U.S. Treasury Yield – Every investor enjoys earning more money on their money than not. Led by the Federal Reserve’s fed funds rate hikes, debt instruments across all market segments have followed suit. U.S Treasury bonds are all paying much higher rates to their holders than a couple of years ago. Folks who have been invested in bonds through their portfolios are not too happy. Bond yields and bond prices move inversely to one another. Meanwhile, types of debt that U.S. households typically maintain (e.g., mortgages and credit cards) are now costing households significantly more than before. This increase in cost is a direct result of interest rate hikes and is an inflationary force that may likely persist for years to come.
2. Unemployment Rate Below 3.5% – Low unemployment sounds like a good thing. Doesn’t it mean that folks are able to find meaningful, full-time employment with good benefits and time off? Definitely not. As I wrote in last month’s article, headline employment data can obscure underlying nuances in the labor market. Part-time work has been on the rise, while fulltime jobs have stalled over the past year. This pivot by employers illustrates their preference for more flexible payrolls, which reveals hesitancy and forward-looking concerns.
3. Federal Revenue Has Grown 21% – Since 2015, U.S. Federal Government income has
grown from $4.05 Trillion in 2015 to $4.90 Trillion in 2022, a 21% increase. Increasing income to the government should be a good thing, especially since their spending has increased. But as any fiscally prudent person knows, if expenses are growing at a faster rate than income, then instead of running a surplus (or savings), a deficit will be incurred. A shortterm deficit could be tolerated without much detriment. Lately, government officials seem ever more tolerant of long-term deficits, which are being financed with borrowed money accompanied by significantly higher interest expenses. This makes it even less likely that the federal government will be able to run surpluses anytime soon. It may also require austerity measures in other spending areas.
On the surface, news indicating a growth trend in an economic area could be deduced as having a mostly positive economic result. An investor or business owner might surmise that positive data supports a sunny outlook. However, in a complex, globally interconnected economy, there’s little confidence that perceived green shoots are perfectly indicative of good outcomes. Also, sticking with my weeds versus daffodils analogy, not all weeds are unwelcome. Purslane, dandelion, and sumac come to mind as delicious, medicinal and nutritious. In economic terms, green shoots that turn out to be “good” weeds may offer instead a dose of fiscal and monetary medicine that the world economy needs to seek an appropriate amount of liability given asset values.
Truth Or Consequences
EXAMINING OUR ADULT LEGAL QUESTIONS THROUGH THE MIND’S EYE OF A CHILD
BY ALEX CHAZEN
Iput on a suit to go to Los Angeles for a deposition last week when one of my kids asked why I was dressed up. When I said that I was going to a deposition, the logical follow up question was, what was that. I tried to explain that it meant that lawyers would be asking a person a lot of questions, and they had to tell the truth when they answered. The response to this took quite the interesting turn.
Later that night, at the dinner table, our nine-year-old daughter wanted to know why it was a rule that a person had to tell the truth when “you’re always supposed to tell the truth – otherwise you’re a liar.” I tried to explain, as concisely as possible, that not everyone tells the truth all the time. This led to her telling us all of the lies other children told their teacher in school. She wanted to know if we needed to take their depositions.
Next, our five-year-old wanted to know what happens when someone doesn’t tell the truth. Somehow (I maintain, especially if my wife is reading, that this was not my fault), we arrived at the conclusion that if you don’t tell the truth, and you get caught in a lie, a judge can send you to jail for perjury. Anyone who has kids knows what happened next - this quickly led to him confessing to several things that had happened around the house over the last two months in rapid succession. It also led to a night full of tears that he was sorry and didn’t want to go to jail for not throwing all of his trash away and blaming his sister.
While entertaining (much more for you than for me, I am certain), the children’s reaction to the deposition process is only the beginning
of my column this month. You see, we live in a society where handshake arrangements have become a thing of the past. I remind everyone annually to look at all contracts to making sure that they protect you and your business as much as possible. The construction industry, where prices are often fluid, and designs change often, used to be one where everyone agreed to do the best work they could, and to stand by that work. In exchange, an owner would pay the contractor the price to get the work done. Unfortunately, this is no longer the world in which we live.
The number of times where the removal of bad Yelp reviews or social media posts lambasting contractors or store owners becomes an integral part of the settlement of a lawsuit has skyrocketed. As I’ve written about previously, over the last few years the trend of owners who think that they can save money by daring their contractor to sue them for their last payment – which often isn’t worth the cost of a lawsuit, but is a critical sum of money to the small businesses who do much of the construction work in our community, continues to rise. Even the attempts to fix issues or to stand behind your work can be taken out of context in this age of text messages, where everything you type can (and will) be held against you if a deal goes south.
The world would be a much less complicated place if we all looked at it the way children do – trying to do our best because that is what is important, not simply always trying to get a leg up on everyone else.
Alex Chazen is a Partner with Lorber, Greenfield & Polito LLP. He can be reached at achazen@lorberlaw.com.
Sea to Ski with Barclay Butera Interiors
BY CHRISTINE PHILLIPS FOR BARCLAY BUTERA INTERIORS
So, you love the beach, but crave a peaceful mountain getaway to enjoy the best of both worlds? Interior designer Barclay Butera has the expertise to design your coastal dream home and your winter retreat. With a beautiful location in Park City, Utah perfectly situated off of Main Street and Heber Avenue, our showroom and team of designers are committed to guiding you through the design process with
confidence to create your dream home. For those of you that are familiar with Barclay’s quintessential California vibe, Butera uses clean lines, sophisticated silhouettes and a flawless mix of textiles, spectacular lighting and a fresh modern color palette. Whether your view is a sparkling ocean bay or a snow-covered ski slope, Barclay Butera Interiors can transform your home into your own private getaway .
Barclay Butera Interiors Park City
Passing The Club Torch
FROM KEN KENDALL TO CLINT MURCHISON TO JACK WRATHER, BILL AND BEVERLY RAY AND NOW THE PICKUP-MARTIN FAMILY, THE RICH HISTORY OF BALBOA BAY CLUB REACHES ITS 75TH YEAR.
BY MATT MORRISON
From its inception in the aftermath of the second world war, the Balboa Bay Club & Resort has emerged as a centerpiece of Newport Beach. Opened in March of 1948, its foundation was firmly cemented by first owner Ken Kendall. In the 75 years since, through generations of members and a succession of leadership, its character and reputation has been shaped as one of the premier private clubs in the country.
After investing nine years of his passion, serving seven as the club’s first president, Mr. Kendall stepped into retirement. He sold his controlling interest in the BBC to one of his
many trusted business associates, the wealthy Texas oil and insurance magnate Clint W. Murchison.
On the personal side, Mr. Murchison was as low-key as Kendall was charismatic. Known at the time as one of the 10 richest men in America, Murchison owned or controlled more than 115 corporations, from banking, oil and gas, to insurance and manufacturing. Ironically, his son, Clint, Jr., would become more famous as the founder and original owner of America’s team, the Dallas Cowboys. Murchison’s stewardship of the BBC was capable though not as hands-on as Kendall. Operations were delegated to his
management team. After five years, Murchison’s interest waned and it was time for a change.
The pivotal year of 1960 ushered in a new era under the ownership of Jack Wrather, another Texan by birth, a builder by trade and multifaceted businessman including, most notably, a Hollywood insider. He was best known in the industry as producer of the popular TV series’ The Lone Ranger and Lassie.
In that election year, the BBC hosted campaign events for both Presidential candidates: Republican Richard Nixon and Democrat John F. Kennedy. In the decade that Mr. Wrather controlled the club, the profile
*This is the third installment in a series of articles throughout 2023 celebrating the 75th Anniversary of the Balboa Bay Club. Much of the research is reliant on the 1984 publication ‘HOST of the COAST’ by James P. Felton.
1967 Aerial of Balboa Bay Club
Diving off the Swim Dock Circa 1955
elevated. As the City of Newport Beach came of age in the ‘60s, the Balboa Bay Club was certainly at its epicenter.
Fast forward to late 1971, when an accomplished young financier with a passion for Orange County realized a dream. Bill Ray quietly negotiated a deal with Jack Wrather to acquire the Balboa Bay Club. With an instinct for visionary growth, fiscal creativity and precision management, Ray put his heart and soul into what the BBC would become into the next century.
Unlike the previous owners, Ray did not come from a moneyed background. Born in rural South Dakota, he never knew his mother who died when he was a toddler. He spent much of his childhood in an orphanage before running away at 13 to join the Coast Guard. Kicked out when his true age was discovered,
he eventually landed in the Army. It was in the service where a mentoring officer recognized his raw potential and steered him toward college. By his late 20s, he was a senior bank executive in Los Angeles financing major real estate deals throughout a blank-slate Orange County. His appreciation for the natural beauty of the South Coast aligned with his life-long passion for the environment, ecology and conservation – all the intangible wealth he inherited from his outdoorsman father.
Bill Ray took control of the BBC at age 37 and quickly instigated the improvements he envisioned. He soon established International Bay Clubs, the corporate umbrella under which the BBC remains today. One of the earliest additions was the Palm Court guest housing he dedicated in 1973.
Yet it would take almost the entire decade of the ‘70s to accomplish much of his initial ambition. Through unsteady economic times, Mr. Ray managed on his financial acumen, his many dependable business contacts and the close personal relationships he developed, most notably with his wife Beverly. The couple married in 1972, the first year Bill took over club ownership.
An accomplished and well-respected interior decorator, Beverly Ray would work hand in hand with her husband to overhaul the ambiance of the club in the fun, yet elegant style perfectly suited for Newport Beach, which remains indelible in the character of the BBC today. Also essential was his working relationship with Tom Deemer, a financier by profession, long-time BBC member, and ultimately the club’s long-time President and General Manager.
1978 Governors Ball-Bill Ray, Bob Lynch
Beverly & Bill with Sam & Annette Factor Hurwitz
Bill Ray and Dorothy Yardley
1976-Beverly and Bill at Spring dinner party
The pair shaped a first-rate management team with Deemer the right-hand man until Mr. Ray’s untimely death at the age of 57 in 1991. Deemer remained chief of operations as Beverly Ray retained ownership. Expansion over the next two decades was highlighted by the acquisition of the Newport Beach Country Club and public opening of the Balboa Bay Resort. In the early 2000s, the club mingled with resort visitors in what has become a high-end destination for vacationers, yachting travelers, business conferences and gala events.
The spirit of Bill Ray propelled the sails for another twenty years beyond his passing as Beverly retained ownership until 2012. That’s when the club was acquired by current owners, the Pickup and Martin family, as a new generation of BBC visionaries taking up the baton to build on the tradition of excellence established by those that came before.
The leadership of the Balboa Bay Club has always been its compass while the membership is the wind in its sails. As we celebrate the 75th Anniversary throughout this year, Bay Window will continue to shine the spotlight on more of the characters, many noteworthy events and far-reaching impact of this community cornerstone in Newport Beach.
First Cabin circa 1970s
The Porte-cochère, 1950s
Apartment Building Grand Opening
Opening of The Season Ceremonies Circa June 1965
A College Basketball Star Rises
JAIME JAQUEZ JR. EXPECTED TO BE DRAFTED IN THE NBA THIS YEAR
BY RYAN G. COOK
Jaime Jaquez Jr., the 2023 crowned Pac12 Player of the Year, exemplifies the spirit of college basketball by showing that it is about more than just money. As a senior forward for UCLA, Jaquez Jr. is known for his tenacity and work ethic, which have been crucial to UCLA’s success. He is the type of player who will go all out on the court, diving for loose balls, taking charges and making the extra pass to set up his teammates. His old-school approach to the game has made
him a fan favorite and earned him praise from coaches and analysts.
In addition to being a star on the court, Jaquez Jr. is also a dedicated student, maintaining a 3.4 GPA while majoring in Sociology. He is deeply involved in community service and volunteers with the Boys and Girls Club of West San Gabriel Valley. Jaquez Jr. is also committed to his family, who have been a driving force behind his success. His coach, Mick Cronin, has called him “the heart and soul” of the team, while Pac-12
Network analyst Don MacLean has said that Jaquez Jr. is “everything you want in a college basketball player.” Despite his impressive play, Jaquez Jr. remains humble and focused on the team’s goals, always striving to do whatever it takes to win.
Born in Irvine and raised in Camarillo, Jaquez Jr. attended Camarillo High School, where he excelled in basketball and baseball. He averaged 15.3 points, 10 rebounds, 2.3 assists and 2.6 steals as a freshman, leading the Scorpions to the CIF Finals. At 6’7” tall and throwing in the high 80s to low 90s, he was also a talented pitcher who could have played baseball in college and possibly been drafted by now. However, he chose to pursue his dream of playing college basketball at UCLA and eventually making it to the NBA. Jaquez Jr. comes from a family of basketball players, with both his mother and father having played basketball at Concordia University in Irvine, and his grandfather having played at Northern Arizona. His younger sister, Gabriela, was also a highly regarded high school basketball player and followed in Jaime Jr.’s footsteps to attend UCLA on a full scholarship.
Jaquez is a multi-talented player who does it all on the court and makes winning plays. He’s a talented scorer who can get his own shot in isolation situations. He’s got the size for the NBA game and is becoming a knockdown shooter from outside. He also uses ball fakes well and is adept at drawing fouls. Jaquez is a hard-nosed player who loves to mix it up and play a physical game. At 225 lbs., he’s got a strong frame and can hold his own on defense and in the paint and isn’t afraid to battle inside. Jaquez isn’t a big time run/jump athlete, but he’s got more than enough speed and burst for the NBA game. He also has a great feel for the game which helps him to be in the right place at the right time. His dream of making the NBA is about to come true June 22 in the 2023 NBA draft. He is slated to be drafted late first round or early second and will make around $2-3 million per year in his rookie contract.
