CA-BayWindow 11/2022 by Times Media Group

PUMPKIN PIE FOR EVERYONE

celebrate THE SEASON

Join the Segerstrom Family at our traditional Tree Lighting

ursday NOVEMBER 17

Adjacent to The Westin South Coast Plaza

7PM • TOWN CENTER PARK

South Coast Plaza’s tree lighting features a magical performance by Orange County School of the Arts. Enjoy a celebration of the holidays with snow and a special visit from Santa. Admission is complimentary.

BALBOA BAY CLUB | BALBOA BAY RESORT | NEWPORT BEACH COUNTRY CLUB

EXECUTIVE VICE PRESIDENT, CFO

Jerry Johnson

CHIEF EXECUTIVE OFFICER

INTERNATIONAL BAY CLUBS, LLC. Todd Pickup

GENERAL MANAGER, BBC Leticia Rice

PRESIDENT INTERNATIONAL BAY CLUBS, LLC.

Kevin Martin

GENERAL MANAGER, RESORT Marina Dutton

BOARD OF MANAGERS FOR INTERNATIONAL BAY CLUBS, LLC

GENERAL MANAGER, NBCC Robin Shelton

Todd Pickup, Kevin Martin, Richard Pickup, Kory Kramer, Joe Moody, Rick Weiner, Devon Martin, Steve Arnold

BALBOA BAY CLUB & BALBOA BAY RESORT STAFF

DIRECTOR OF MEMBER RELATIONS AND CLUB EVENTS

Aaron Trent

DIRECTOR OF MEMBERSHIP

Selby Gillett

EXECUTIVE CHEF, BALBOA BAY CLUB

Jacob Davis

EXECUTIVE CHEF, BALBOA BAY RESORT

Prabeen Prathapan

SENIOR MANAGER OF FOOD & BEVERAGE

Rodrigo Otalora

GOLF COURSE SUPERINTENDENT

Scot Dey

EXECUTIVE CHEF

Graeme Blair

DIRECTOR OF FOOD & BEVERAGE

Sarah Sanchez

CATERING SALES MANAGER

Rachel Putnam

CATERING SERVICE MANAGER Vaughn (Sarah) Bene

CATERING SERVICE MANAGER

Sarah Omar

MEMBERSHIP SALES MANAGER

Danielle Sayer

HR MANAGER

Sarah Blanco

DIRECTOR OF FINANCE

Abigail Bajet

DIRECTOR OF RECREATION

Ashley Pitcock

DIRECTOR OF SALES

Kamia Kinchlow

CLUB SECRETARY

Sandy MacIntyre

SPA MANAGER

Holly Monson

DIRECTOR OF MEMBER EXPERIENCE

Fabrizio Khalona

DIRECTOR OF LEASING

Laura Bryan

DIRECTOR OF MARINA OPERATIONS

Captain Troy Heidemann

DIRECTOR OF GOLF

John McCook

HEAD GOLF PROFESSIONAL

Robbie Maurer

CONTROLLER

Pam Burns

TRAINING MANAGER

Melanie Stacklie

DIRECTOR OF MEMBER RELATIONS

Yoona Chang

MEMBER RELATIONS MANAGER

Katherine Feehan

DIRECTOR OF RECREATION & FITNESS

Bianca Gillett

RECREATION MANAGER

Gabe Soria

EDITOR

B.W. Cook

ASSOCIATE MANAGING EDITOR Laurie Veitch

EDITORIAL ASSOCIATE

Alyssa Smith

PHOTOGRAPHERS

Yoona Chang, Katherine Feehan, Melanie Hertrick, Clayton Lilley, Patrick O’Donnell, Aaron Trent, Marielena Verdugo, Chris Darnall

PUBLISHED IN PARTNERSHIP WITH FIREBRAND MEDIA

The Bay Window (USPS 548-160) Editorial-Advertising Offices: 1221 West Coast Highway, Newport Beach, California 92663. Telephone (949) 630-4515. Official publication of Balboa Bay Club, Newport Beach. Published monthly by Balboa Bay Club Ventures, LLC, with Periodical Class postage paid at Newport Beach, CA and at additional mailing offices. By subscription, $18.00 a year. Single copies, $3.00. ©2021 Balboa Bay Club Ventures, LLC. All rights reserved. Reproduction in whole or part without written permission is prohibited. Not responsible for unsolicited material. All manuscripts, artwork, and photographs must be accompanied by a self addressed stamped envelope. Postmaster- Please send change of address to: 1221 West Coast Highway, Newport Beach, CA 92663 Local Advertising: The Bay Window, 1221 West Coast Highway, Newport Beach, CA 92663, (949) 630-4517.

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Bruce Cook Editor

Dear Reader,

As we enter November and face the great public divide over the philosophy of our mid-term candidates for elected office, I write to share that, despite the overwhelming feeling of trepidation expressed by all, the uncertainty we face has existed in the human condition since the dawn of human life on the planet. Brother against brother, tribe against tribe, nation against nation and citizens against one another under a common flag, have debated and yes, fought over uncompromising differences. Many have died in the pursuit of their purpose. Always in the end, whatever that end may be, humanity somehow finds a path to begin again, more justly, more unified.

In the written history of the world, America stands alone amongst nations as the society most able to rise above the resulting feudal damage brought on by division. Every day, I listen to club members rail over our present political condition. Talk is often harsh. Frustration on both sides of our local “aisle” runs high. Yet, despite all the rhetoric, a message of resolve resonates. Resolve to create a better, more perfect union—in our town, our state and our nation.

Permit me to offer a personal anecdote shared with me by my cousin in Washington D.C., Harvey Pollard, MD. Pollard is a nationally recognized scientist researching cure and treatment of disease, in particular, Cystic Fibrosis. He tells me of a friend, Senator John Culver, a two-term Senator from Iowa who also served in the U.S. House of Representatives and was known as a “bigger than life” guy who played fullback for the Harvard football team with his pal Ted Kennedy who played “left end.” Culver went on to Harvard Law, then the Marines, before running for Congress, followed by his time as a Senator from Iowa. That’s the backstory and setup to what follows.

John Culver recalled an incident with his father that was indelibly engraved in his mind. The time was during FDR’s tenure as President. John Culver’s father was Editor of the Des Moines Register, an absolutely rabid hater of FDR. When FDR came for a visit to Des Moines, and a motorcade was planned, John, then about 11 years old, accompanied his father to stand on the Main Street to welcome the President to Des Moines. As the motorcade swept past, John’s father took off his hat and placed it on his heart. Stunned, John turned to his father and said, “But I thought you hated Roosevelt.” His father replied, “Yes, but he is the President.”

And so it goes. That’s what we used to do in America. We need to think about that. Imagine what a return to a time of respect and a degree of civil disagreement might do to advance our ideals, our moral fiber, our national courage and unity allowing for a better life for most citizens.

As a boy growing up, I was told the family story of my paternal ancestor, Theodore Parker, graduate of Harvard Divinity School and a 19th century Unitarian preacher, writer, proponent of the transcendental movement with Ralph Waldo Emerson and others, and most significantly, a staunch abolitionist. The Reverend Parker, “The Yankee Crusader,” led his flock of thousands in an old church in Roxbury, Mass., and always had a loaded musket under the pulpit, fearing of violence in a then-very divided union at the time in advance of the coming of the Civil War. Footnote: one of Parker’s sermons became Lincoln’s Gettysburg Address.

Club members, hotel guests, keep arguing, discussing and debating our present political condition. Vote in the November primaries. Despite the threat of election fraud, real or imagined, your vote counts.

Then, gather with family and friends at your club and your homes to celebrate the American holiday: Thanksgiving. We are indeed challenged. We are also blessed.

Don’t forget that.

Sincerely,

Bruce Cook Editor

A Priceless Pursuit Of Justice

VANGUARD UNIVERSITY’S GLOBAL CENTER FOR WOMEN AND JUSTICE HOLDS ITS PRICELESS LUNCHEON AND CONFERENCE AT BALBOA BAY RESORT. LED BY THE DYNAMIC AND “PRICELESS” DR. SANDIE MORGAN THE GOAL IS SIMPLE AND DIRECT: END HUMAN TRAFFICKING.

Priceless Committee

Voices of Hope Choir

Dr. Sandie Morgan

Priceless Silent Auction

Dr. Sandie Morgan, Director of The Global Center for Women and Justice, Mary Beth Molnar, Darrellyn Melilli, Gwyn Hoyt

Priceless Co-Chairs Fernanda Brady and Alissa Sagud

Shelly Atwood and Jan Landstrom

The 2.1 Million Dollar Dinner

THE NEW ORANGE COUNTY MUSEUM OF ART DEBUTS WITH GREAT STYLE AND FANFARE. A GRAND OPENING CELEBRATION AND A WEEK OF RECEPTIONS, TOURS, AND EXHIBITIONS WELCOMES THE COMMUNITY.

Lisa Merage, Richard Merage, Craig Wells

Heidi Zuckerman, Jennifer Segerstrom, Lisa Merage

Maria Larsson , Fred Eversley

Anton Segerstrom, Alette Segerstrom, Jennifer Segerstrom

David and Julia Holland, Tony Esnault, Yassmin Sarmadi

Sanford Biggers, Anton Segerstrom Pame Schmider

Orange Country Museum of Art

Sanford Biggers, Fred Tomaselli, Heidi Zuckerman, Fred Eversley, Lily Stockman, Doug Aitken and Alexandra Grant

“HOLIDAY HULLABALOO”

ANNUAL

CHRISTMAS

TREE LIGHTING & MUSICAL-REVIEW

THURSDAY, DECEMBER 1

6:00 PM

Club/Resort

Entrance-Porte

Cochere

EXPERIENCE THE MOST SPECTACULAR TREE LIGHTING EVER! Kick off your holiday season with our sensational musical-review, “Holiday Hullabaloo!” A grand, high-energy performance featuring Frosty, Rudolph, Santa and Friends, with holiday magic, live singers, toe-tapping dancers and the lighting of our giant 20’ Christmas Tree!

Complimentary treats and beverages. Our gift to you, when you donate a new, unwrapped toy at the event, benefitting “Toys for Tots.” RESERVATIONS NOT REQUIRED. OPEN SEATING AVAILABLE AFTER 5:00 PM.

LIVE THE LIDO LIFESTYLE

Olga Matthews

omatthews@villarealestate.com DRE No. 00483564 Serving the coastal communities for the past 30 years.

Fighting Childhood Cancer

THE 8TH ANNUAL FARM TO FORK DINNER HELD AT TANAKA FARMS, SPONSORED BY MAXLOVE PROJECT, RAISES $300,000 TO SUPPORT CANCER TREATMENTS FOR CHILDREN FIGHTING DISEASE.

Paul Merino, Gary Frye

OCSA Students

Andrew Johnson

Richard Lu, Michael Puglisi, OCSA students

Jacque Stubblefield, Stephanie Ferguson

Russell and Carly Mckelvey

Amanda Defour

Laura Ghahreman, Azmin Ghahreman OCSA Students with OCSA Principal, Michael Ciecek

Ocean Desert Golf

ODG is an active-wear brand that started locally in Corona Del Mar, California. Our lifestyle is highlighted by the amazing Ocean, Desert, & the sport of Golf. A love for the Southern California lifestyle has expanded rapidly throughout the United States with our customers. ODG focuses on headwear and also includes T-shirts, Polos, and Golf Accessories. We create our own spin on iconic sports team’s logos resulting in unique items that you can’t ﬁnd anywhere else. Please check us out on our website & catch us at your local Newport Beach event or golf tournament nearby!

Up Close And Personal With Best-Selling Authors In 2023

SEGERSTROM CENTER FOR THE ARTS WELCOMES AN EXCITING NEW SERIES

Starting in January, Segerstrom Center for the Arts welcomes a new series to campus that brings Amy Tan, Fran Lebowitz and Erik Larson to the Renée and Henry Segerstrom Concert Hall stage. The inaugural In Conversation Series invites acclaimed authors to share about their work in a moderated Q&A that allows audiences to gain insight into the creative minds behind best-selling works like The Joy Luck Club, In The Garden of Beasts, Metropolitan Life and more!

On January 23, Amy Tan opens the series with an incredible discussion about the influences behind her novels, how her first bestseller became a pivotal movie, and what motivated her to write a memoir. Best known for The Joy Luck Club and The Kitchen God’s Wife, Tan’s writing often centers Asian American identity and draws from her experiences—this will be a wonderful opportunity

to hear her speak on what inspires her exceptional writing. Following Tan’s engagement, Fran Lebowitz is up next on February 6 with wit and hilariously blunt commentary that has made her an icon. She’s one of America’s most insightful social commentators, author of Metropolitan Life and Social Studies, and most recently, the subject of a Martin Scorsese documentary, and now, she’s coming to the Center for one night only. Rounding out the series on March 6 is nonfiction author Erik Larson, who is recognized for his highly suspenseful, vivid writing style that keeps readers continually fascinated. With 6 bestselling novels under his belt and over 9 million copies sold, Larson’s brilliance in researching and investigation shines through in his detailed, immersive writing. These bestselling authors are not to be missed, so to learn more about a series subscription, visit SCFTA.org.

Amy Tan

Erik Larson, Author

Fran Lebowitz

JULIAN JOHNSON

Machoskie & Associates

“Autumn is the season that teaches us that change can be beautiful.”

If you're ready to make a real estate-related, "beautiful" change, we're ready to help you buy, sell or lease. Inventory is increasing --up 23% in Corona del Mar and 4% in Newport. As more homes come on the market, prices are stabilizing. The number of days properties are on the market increased 60% in Newport and 82% in Corona del Mar. What does that mean to you if you're buying? You will have more homes to choose from and sellers may be more open to negotiating price and terms. If you're a seller, it's critical to ensure your property is tuned up, show-ready and priced strategically. Overpriced homes that are not prepared for sale are languishing, while properties in high-demand locations, in turnkey condition, are still selling quickly.

Call us today for a discreet conversation of how we can market and sell your home to maximize your sale price and find you a beautiful new home!

A Grand Night At The Opera

BALBOA BAY CLUB MEMBER

ELIZABETH SEGERSTROM CHAIRS THE ELEGANT LOS ANGELES OPERA BALL RYAN MILLER/CAPTURE IMAGING FOR HENRY T. AND ELIZABETH SEGERSTROM FOUNDATION

Elizabeth Segerstrom, Keith R. Leonard, Jr., and Jane Yada

Lina González-Granados, Conductor, Lucia di Lammermoor; Anthony Ciaramitaro

Elizabeth Segerstrom, Marc Stern, Josh Clapper,Meghan Pressman

Alexander Birch Elliott, Elizabeth Segerstrom, Russell Thomas, Nicole Preece, Amanda Woodbury

Christopher Koelsch, President of LA Opera

Keith R. Leonard, Jr., Anthony Ciaramitaro (in the role of Arturo)

Elizabeth Segerstrom, Casey Reitz, President of SCFTA

The Dorothy Chandler Pavilion

INSIDE THE RARIFIED WORLD OF NEWPORT BEACH COUNTRY CLUB

CCM, PGA Master Professional General Manager

Newport Beach Country Club

Dear NBCC Members,

As the days get shorter, the weather cools and we transition into the winter months, the seasons begin to move into the holidays—the “most wonderful time of the year.”

The song “It’s the Most Wonderful Time of the Year” is a celebration and description of activities associated with the holiday season. The song shares about warm get-togethers and reconnecting with family and friends. It speaks about hosting parties, visits from friends, sharing stories of previous holiday seasons, spending time with loved ones, sledding and roasting marshmallows—a hearty combination of both the most important things in life and the simple things in life.

This special time of year is about these simple things that bring friends and families together.

At the club, we have planned a number of special events and fun festivities to highlight this season in hopes that we can spread some joy during this magical time of year:

• Thursday, Nov. 24 – Thanksgiving Family Feast

• Sunday, Nov. 27 – Gingerbread House Workshop

• Thursday, Dec. 1 – Ladies Stagette (golf event)

• Friday, Dec. 2 – Christmas Tree Lighting

• Wednesday, Dec. 7 – Men’s Holiday Tournament (golf event)

• Sunday, Dec. 11 – Brunch with Santa

• Thursday, Dec. 15 – Adult’s Holiday Party featuring Dueling Pianos

• Saturday, Dec. 24 – Christmas Eve Dinner

• Saturday, Dec. 31 – New Year’s Eve Dinner & Dance

There will be a lot going on at the club to get both children and adults in the spirit of the season.

We hope you’ll enjoy some cool nights drinking hot chocolate while gathering around the fireplace and sharing hugs or stories with family and friends as you celebrate the “most wonderful time of the year.”

All the best, Robin Shelton

Robin Shelton

H FIESTA TUESDAY 5-8PM SEAHORSE GRILLE H FIESTA TUESDAY 5-8PM SEAHORSE GRILLE H FIESTA TUESDAY 5-8PM SEAHORSE GRILLE

November Calendar

H BURGER BASH 5-8PM SEAHORSE GRILLE

H FAMILY BINGO NIGHT BALLROOM 5-8PM

H DUPLICATE BRIDGE 6:15PM LADIES’ GRILL

H BURGER BASH 5-8PM SEAHORSE GRILLE

H KID’S FALL CAMP 9AM-3PM BALLROOM

H THANKSGIVING DAY SHOT GUN

H THANKSGIVING DINNER 1-5PM (LAST SEATING) CLUBHOUSE

COUPLES DAY CHAMPIONSHIP

H SUNDAY BRUNCH 10AM-1PM SEAHORSE GRILLE

H ANNUAL FAMILY GINGERBREAD HOUSE DECORATING WORKSHOP 11AM-1:30PM BALLROOM

H PASTA NIGHT 5-8PM SEAHORSE GRILLE

BURGER BASH

GRILLE

H FIESTA TUESDAY 5-8PM SEAHORSE GRILLE H FIESTA TUESDAY 5-8PM SEAHORSE GRILLE H FIESTA TUESDAY 5-8PM SEAHORSE GRILLE

November Calendar

H BURGER BASH 5-8PM SEAHORSE GRILLE

H FAMILY BINGO NIGHT BALLROOM 5-8PM

H DUPLICATE BRIDGE 6:15PM LADIES’ GRILL

H BURGER BASH 5-8PM SEAHORSE GRILLE

H KID’S FALL CAMP 9AM-3PM BALLROOM

H THANKSGIVING DAY SHOT GUN

H THANKSGIVING DINNER 1-5PM (LAST SEATING) CLUBHOUSE

COUPLES DAY CHAMPIONSHIP

H SUNDAY BRUNCH 10AM-1PM SEAHORSE GRILLE

H ANNUAL FAMILY GINGERBREAD HOUSE DECORATING WORKSHOP 11AM-1:30PM BALLROOM

H PASTA NIGHT 5-8PM SEAHORSE GRILLE

BURGER BASH

GRILLE

December Holiday Calendar

Take a Sip

AT BIG WINES, SMALL PLATES, NEWPORT BEACH COUNTRY CLUB MEMBERS TASTED LUXURIOUS VARIETALS WHILE NOSHING ON APPETIZERS.

Big Wines, Small Plates

Nancy Johnson, Marie Hogan

Clive Freidenrich tasting wine

Wine tasting

A great evening with friends

Shelly and Steve Hupp

Lauren and Kory Kramer

Dana and Michael Rothman

Cheers

Greta and Brent Harrison

Fun times wine tasting with friends

Stephen and Alyssa Monroe

Jamie and Mark McConnell

Thanksgiving Traditions

GIVE THANKS FOR YOUR LOVED ONES AT THIS YEAR’S THANKSGIVING DINNER.

BY ASHLEY RYAN

When it comes to the Thanksgiving holiday, it’s all about family and food. Bringing these two notions together is a quick way to form lasting memories reminiscent of dining around the table eating hearty foods during a cool season with those you love most.

David Crockett, assistant food & beverage director, loves this holiday in particular. “Although there are many holidays throughout the year to celebrate, Thanksgiving has always held a special place in my heart. Growing up a child of Vietnamese immigrants, we unfortunately never had an opportunity to spend the holidays with our relatives,” he shares. “Our family consisted of my two siblings and my parents. Although our family was small, our home was always filled with friends and loved ones on Thanksgiving. We thought of Thanksgiving as an amazing opportunity to invite friends to our home that didn’t have any place to spend the holiday—the more the merrier.”

Here at NBCC, we want everyone to have that same feeling during our Thanksgiving Family Feast. “It’s hard to come to work at Newport Beach Country Club and not feel … [that] way on Thanksgiving. I look around the property and see families and

friends enjoying the day together. My favorite part about working at NBCC is the sense of family with all our members. It truly is a family environment, and I am so fortunate to be a part of it.”

FESTIVE FEAST

This year, Thanksgiving takes place on Nov. 24, with seatings from 1-5 p.m. Breakfast and lunch will be served in the men’s and ladies’ grills to keep the Seahorse Grille primed for the feast. Guests will enjoy a bountiful meal featuring smoked turkey, ham and prime rib—delectable meats for all to indulge in on the holiday afternoon.

In addition to the quality meats, the California meal wouldn’t be quite complete without a seafood bar. Diners can also savor harvest salads filled with fresh ingredients, traditional holiday sides and Thanksgiving-themed desserts to complete the experience. Meanwhile, children can take advantage of a kid’s buffet.

Members can make reservations by calling the Seahorse Grille at 949-524-8120. Every group will be treated to a goodie bag from the NBCC chefs to take home in honor of the holiday.

A Healthy Holiday

BIANCA GILLETT, DIRECTOR OF FITNESS AND RECREATION AT NEWPORT BEACH COUNTRY CLUB, OFFERS IDEAS FOR A NUTRITIOUS MEAL

THIS THANKSGIVING.

BY ASHLEY RYAN

Every holiday season, stress can sneak up on us, whether it’s preparing meals for large families, shopping for gifts or decorating the house. Because stress can weaken the immune system, and fall and winter are prime chances to catch a cold, stress management is incredibly important.

“The less stress we have in our lives, the longer, happier, healthier bodies we can keep,” says Bianca Gillett, director of fitness and recreation at Newport Beach Country Club. “It’s also just important for quality of life. It improves everything—mind, body and spirit—if we reduce stress.”

In order to remain stress-free—at least for the most part—Gillett suggests doing things like staying active, meditating, connecting with others, placing boundaries, getting quality sleep, avoiding unhealthy habits, embracing creativity and soaking up the sun

for a little extra vitamin D. On top of all that, she adds, maintaining a healthy diet can also reduce stress.

As you begin to plan your Thanksgiving meal this November, consider these recipes, recommended by Gillett, to ensure you nourish your body in positive ways.

PINEAPPLE GLAZED HAM

Yield: 8 servings

1 cup brown sugar (or coconut sugar)

4 pounds boneless ham, pre-cooked and spiral cut

1 can pineapple chunks

Pour 1/2 cup sugar into a slow cooker (6 quarts or larger). Place ham atop the sugar and pour pineapple, with the juice from the can, evenly over the meat. Evenly coat the top of the ham with the rest of the sugar. Cook for 3-4 hours on high or 6-7 hours on low.

HOLIDAY STUFFING

Yield: 8 servings

1 loaf gluten-free bread

1 cup onions, diced

1 cup celery, chopped

3 sticks butter

1 1/2 cups vegetable broth

1 egg

2 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon sage

1/4 teaspoon oregano

1/4 teaspoon rosemary

1/4 teaspoon thyme

Preheat oven to 350 F. Cut bread into cubes, then place in a large bowl and set aside. In a pan, sauté celery and onions in butter for 10 to 15 minutes. Pour the mixture over the bread cubes and stir to combine. Add vegetable broth, egg and seasonings, then stir. Spread into a greased pan and bake for about 30 minutes, or until golden brown.

CORNBREAD MUFFINS

Yield: 12 servings

1 cup gluten-free, all-purpose flour

1 cup gluten-free cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon xanthan gum (unless this ingredient is found in flour)

1 cup dairy-free milk

1/2 cup refined coconut oil (or avocado oil)

1/2 cup maple syrup

Preheat oven to 350 F. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and xanthan gum (if not in flour). Add remaining ingredients, then stir to combine. Line a muffin tin with muffin liners.

Fill each about 3/4 full, then bake for 20 minutes. Allow muffins to cool before dining.

SWEET POTATO CASSEROLE

Yield: 12 servings

4 sweet potatoes

1/2 cup dairy-free milk

1/2 cup coconut sugar (or brown sugar)

1/3 cup vegan butter, melted

1 teaspoon vanilla

1/4 cup maple syrup

1 teaspoon salt

Coconut streusel topping:

1 cup shredded coconut

1/3 cup gluten-free, all-purpose flour

3/4 cup coconut sugar

1/3 cup vegan butter, melted

Preheat oven to 350 F. Peel and chop sweet potatoes, cutting them into cubes. Place in a large pot and boil for 15 minutes on medium-high heat. Combine topping ingredients in a bowl; they should be crumbly when combined. Set aside. Drain and mash the potatoes, then add remaining ingredients (except topping) to mixing bowl. Blend until smooth. Pour potato mixture into a casserole dish and spread around evenly. Crumble the topping ingredients over the sweet potatoes. Bake for 30

minutes, then let cool before serving.

DUTCH APPLE PIE

Yield: 8 servings

Crust:

1/3 cup oat flour

1/3 cup millet flour

1/3 cup arrowroot starch

1/4 cup brown rice flour

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 cup vegan butter, cubed

1 1/2 teaspoon apple cider vinegar

3-5 tablespoons cold water

In a bowl, whisk oat flour, millet flour, arrowroot starch, brown rice flour, xanthan gum and salt. Using a fork, cut the butter into flour mixture until crumbly. Add apple cider vinegar and cold water, then mix until dough forms. Place it on floured parchment paper and roll into a 12” circle. (Flour the top as needed to avoid sticking.) Place the dough into a pie plate by draping over a rolling pin

then placing into dish. Leave 1/2” of dough for edges, then crimp. Preheat oven to 400 F.

Filling:

8 cups apples, peeled, cored and sliced

1/2 cup coconut sugar (or brown sugar)

1/4 cup starch

1 tablespoon lemon juice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Mix all ingredients in a bowl. Stir to evenly coat the apples. Pour into the pie crust.

Topping:

1 cup gluten-free, all-purpose flour

2/3 cup coconut sugar (or brown sugar)

1/2 cup vegan butter, softened

In a bowl, combine all ingredients until crumbs form. Crumble the mixture over the apples and pat down gently. Bake for 45 to 55 minutes, or until the crumb topping is golden brown.

Get Low

NEWPORT BEACH COUNTRY CLUB’S DIRECTOR OF INSTRUCTION SHARES HOW YOU CAN WORK TO REDUCE YOUR SCORES ON THE GOLF COURSE.

BY ASHLEY RYAN

Every golfer wants to lower his or her scores. But let’s face it: Golf is hard. There are so many things to take into account—from your stance, swing and posture to the golf club you choose to approach each hole with—and altering any one of them can change the outcome of the game. Because of this, it’s a sport where practice is essential.

According to Carlo Borunda, the director of instruction at Newport Beach Country Club, some of the things that golfers practice can actually make their games worse in the long run. “Your practice program should help prepare you to play to your best each time you are on the golf course,” he says. Here, Borunda delves into how to achieve lower scores on the golf course.

BAY WINDOW: Why is it difficult for golfers to lower their scores?

CARLO BORUNDA: Many golfers spend too much practice time trying to hit the ball farther and/or straighter. When these golfers play, they haven’t developed the necessary skills of controlling distance, ball flight or adjusting their technique to different golf course conditions and the pressure of playing under stress.

BW: How can a golfer develop his or her practice program to help lower scores?

CB: Your golf coach/professional is the ideal person to help you assess—and, ultimately, design, monitor and adjust—your practice program. An effective program should include an assessment of your game after each round. … Time should also be devoted to training your body and developing a strong mental mindset to help you succeed. The best programs will challenge you throughout the process with attainable short-term and long-term benchmarks built within the program.

BW: How should you practice at the driving range to help you lower your scores?

CB: Begin these sessions with a short stretching routine followed by a review of your fundamentals. Your alignment, grip and posture are your cornerstones to consistency. Next, devote time to the things you do well, so you can continue to develop these strengths. The remainder of your time should be spent on the specific areas of your game that need improvement.

Training to exhaustion and utter frustration should be avoided. These sessions should have variety and be enjoyable. If you have the opportunity to practice more than once a week, spend time on developing your short game and full swing technique separately. Build in challenges that resemble golf course situations, such as practicing your par-3 distances, punch shots of various distances and trajectories or two-putting from medium and long distances.

BW: How should you practice on the golf course to help with this?

CB: Most driving range facilities only offer level practice areas. Unfortunately, on the golf course, your golf ball is often resting on an uphill, downhill or sidehill lie, in the sand or rough. It is important to dedicate time to practicing from these conditions. Schedule a tee time to play nine holes early or late in the day with the intent of playing from these challenging situations. Only play one ball, but start the hole from the rough or a fairway bunker instead of the tee box. Use strategy and your imagination as you play your round. … Remember that we should always repair our divots and pitch marks on the putting green.

BW: Should you adjust your swing or a part of your game as you play?

CB: I remember a young Tiger Woods stating that he won some tournaments with his “B game,” which is to say that he won even though he wasn’t playing his best. It isn’t practical to expect or even anticipate that you are going to hit a majority of your shots with your best swing; your body and mind aren’t always functioning at a high level. It is important to have a backup plan and even practice a backup swing. This allows you to adjust when things aren’t going as planned.

BW: What technology can be helpful as you practice or play?

CB: There are several affordable launch monitors to use while at the driving range. The United States Golf Association’s GHIN app

provides GPS information [and] tracks key stats of fairways, greens and putts hit for each hole as well as keeping [track of] your handicap. There are also devices like [the] Arccos [Caddie App] that will track where you hit each shot. After your round, you can review and share key data with your golf coach. This information can be used to help you improve club selection and point out areas in your game that need the most improvement.

BW: What physical training would you recommend to help golfers reach their goal of lowering their score?

CB: The new-age golfer trains like all other elite athletes. Their fitness programs include training for speed, strength, flexibility, balance and mobility. … Fatigue is a major contributor to finishing a round of golf poorly. Cardio training is essential to helping you improve in this area. Additional strength and flexibility will help you hit the golf ball farther and prevent injury.

BW: Would lessons be beneficial for those looking to lower their scores?

CB: As a golf coach/instructor, I am certainly going to say yes. These professionals are much more than swing technicians these days. … Golf is one of the more challenging sports. It takes a team to help athletes reach their potential. The training that PGA and LPGA golf professionals receive is extraordinary. … The use of video analysis, launch monitors, group lessons, playing lessons and detailed practice plans are all ways … [to] help golfers improve.

BW: Are there any mental exercises golfers can partake in that can help them focus and play better on the course?

CB: Your mental preparation is one of the more important aspects … to develop. Focus your time on improving some fundamental techniques of the mental game. These fundamentals include visualization, breathing habits, positive thinking and positive self-talk. Playing at a higher level of consistency is best achieved when you can visualize the shot before you address the golf ball. Taking a few deep breaths prior to each swing will help release the stress in your body. Swing the golf club with confidence. Your self-talk should resemble that of a quality caddie or good friend. Remember, you are playing a game and [you should] … enjoy the round regardless of your score.

Modifying your backswing may reduce power but can improve your contact with the golf ball.

Full backswings promote improved balance and more consistent swing tempo.

Using a backup swing (shown: 3/4 backswing) will help you play well when your full swing mechanics begin to fail.

Regal Regatta

GOLFERS AT NEWPORT BEACH COUNTRY CLUB RECENTLY COMPETED IN THE ANNUAL MEN’S REGATTA.

John Blanchard, Dean Wilson-Garbutt, John McCook, Stan Watkins

Dwight Esnard, Taylor Browman, Rick Weiner

John Braeger’s Hole-in-One

Brandon Bogotay, Blair Walsh

Champions James Mathisrud and Steve Olson

Steve and Angela Card, David and Stephanie Close, Colleen Freimuth

Brad Martin, Tayt Ianni

Tyler Schmidt, George Schmidt

Marvin Shmagin, Jon Shmagin

Michael Susson, David Susson

Warming up

Tyler Terry, Jason Rees, Carter Ewing

Paul Tacorian, Dan Paolone, Brian Thomas, Don Swanberg

Walter Young, Donte Andry

Scott Bower, David Swoish

Marty Young, Steve Grosslight

Kent Pfeiffer, Dan Freimuth

Meet the Schmidts

GET TO KNOW NEWPORT BEACH COUNTRY CLUB MEMBERS GEORGE AND KATHY SCHMIDT.

It’s been just over four years since George and Kathy Schmidt moved to Newport Beach and sought out a local country club to join. “Soon after [we moved here, we] made an appointment with Danielle,” Kathy reveals. “After the tour, we were all in! We loved everything we saw.”

The couple are avid golf players and partake in almost all of the tournaments held at Newport Beach Country Club. In fact, the pair is currently dominating, as George won the Club Championship and Men’s Regatta and Kathy won the Seahorse Classic. “We love visiting with all of the

wonderful friends we’ve made over the past 4-plus years,” she adds.

George and Kathy wed when they were young, and already have 45 years of marriage under their belt. They own a company that distributes children’s toys and sports balls, with facilities based in both California and Texas. Their youngest son, Tyler, is currently in charge of operations and the pair say that they are extremely proud of his dedication and hard work, as he has taken the business to new heights.

The couple’s oldest son, Dusty, passed away late last year and is greatly

missed by the family. Aside from their two sons, George and Kathy have six grandchildren—“they all have something special about them,” Kathy notes—and a sweet little Maltese pup named Pumpkin. From baseball and volleyball to horses, their interests are all unique, and two of them are carrying on the Schmidts’ legacy by already playing in junior golf tournaments in Oregon.

We caught up with the couple to ask them about their hobbies, their inspirations and more. Read on to see what they shared.

George and Tyler Schmidt, winners at this year’s Regatta

BAY WINDOW: What is your idea of perfect happiness?

KATHY SCHMIDT: Being with family and friends. I’m very social. I love get-togethers, lunches with friends, and getting together with our son and his family.

BW: What is your greatest achievement?

GEORGE SCHMIDT: Taking our business from a 2,000-square-foot warehouse to a national company.

BW: What are some of your favorite hobbies?

KS: I love golf and pickleball—although golf always comes first. George and I love to play golf together, [but] George takes it more serious than me. He loves to practice and can be seen regularly on the range. I guess that’s how he became our club champion.

BW: What is one of your favorite vacations that you’ve taken?

GS: Playing with my two sons numerous times in the Pebble Beach Pro-Am.

BW: Where would you most like to live?

KS: We love Newport and are very happy we decided to move here. We also have a home in the desert that we love to go back and forth [from] during the season.

BW: Which talent would you most like to have?

GS: I used to play lead guitar in a rock band and wished I could have had the ability to be a great singer, too.

BW: What is your biggest regret?

KS: I wish I could have spent more time with our son. The last I saw him was in September

and he died in December. He lived in Oregon. Fortunately, that last day with him was wine tasting in Oregon and we had the best day ever—a memory I will always cherish.

BW: What is your most treasured possession?

GS: Answering this question as a tangible possession, it definitely would be my late son Dusty’s golf clubs and trophies.

BW: Which living person do you most admire?

KS: My son, Tyler. He is the best son ever and I love him with all my heart. He’s a great dad and a tremendous businessman.

BW: What is your motto?

GS: Live life free and easy, and don’t take yourself too seriously.

Seahorse Classic champions Nancy Ponce and Kathy Schmidt

Childhood Ambition

FROM WORKING IN RECREATION TO PLANNING EVENTS AT NEWPORT BEACH COUNTRY CLUB, HAILEY FINAMORE IS NOW LIVING HER DREAM.

BY ASHLEY RYAN

It has been a little over a year since Hailey Finamore started working at Newport Beach Country Club, initially coming on board as part of the recreation department. After nine months of tenure, she was promoted to a new role: member relations coordinator.

After a few months in this new position, Finamore feels she is in the right place, helping to make an impact on the members of the club. As member relations coordinator, she helps plan and organize events, creates promotional flyers and takes part in event management marketing projects. “One of the most important roles in member relations is

making sure that each and every one of our members are more than satisfied with their experience at the club,” she adds.

The types of events she works on doesn’t matter to her—aimed at children or adults, they are all a blast to work on. “Every event that we host is so unique in its own way and I love to see members gain such excitement from events that we work hard to sput together,” Finamore says.

Although she enjoys the experiences she has working in member relations, she reveals that her work is not without its challenges. But she says learning and adapting makes all of the difficulties worth it. As she continues

to adjust to her new department, Finamore says she hopes to meet more of the NBCC members and deepen her relationship with the ones she already knows as well as begin dreaming up and planning her own events for the club.

Before coming to NBCC, Finamore started earning a degree in business marketing from California State University, Long Beach. With two years under her belt, she is still working toward completing the program and obtaining her bachelor’s degree. She also worked for three years at Stater Bros. Markets, where she was promoted from courtesy clerk to cashier.

However, when she decided to transition to the country club, it was because of an interest that dates back to childhood.

“Growing up, I would golf with my dad and grandparents at different golf courses, which piqued my interest in working at a country club,” Finamore explains. “I not only love the location of the club, but also enjoy the peaceful environment it is surrounded by.”

And, Finamore adds, her co-workers are also an important part of why she enjoys the job. “The best thing about working at the country club is the people who I work with and am surrounded by,” she notes. “I enjoy working in a peaceful and positive environment where there is opportunity for growth.”

When she’s not at work planning events or attending classes in Long Beach, you can likely find her at the gym, which she says is her best stress reliever. “I feel my best physically and mentally after a successful workout at the gym,” Finamore adds.

She also enjoys spending time with her mom and dad, who she says remain her biggest supporters. “They have always motivated me to be the best that I can be and accomplish whatever challenges that come my way,” she says. Whether she spreads her wings into more advanced roles at NBCC or ventures elsewhere, this support is sure to help her achieve her dreams and have fun while doing so.

Hailey Finamore

Danielle Sayer Membership Manager

Happy Thanksgiving, members!

During this season of gratitude, we want to thank each of you for making Newport Beach Country Club so special. Our community of members gives life to our club and we are so grateful you are part of our family. Thank you.

We have an abundance of autumn activities scheduled and we look forward to celebrating fall’s bountiful givings with everyone at this year’s Thanksgiving Dinner on Nov. 24. Members may make reservations online or by calling Seahorse Grille directly at 949-524-8120.

Please

help me welcome

the following new members to the NBCC family:

THE O’CONNELL FAMILY

THE CALLISTER FAMILY

Stephen Callister and Kristine Rodas-Callister have recently moved full-time to their home in Corona del Mar and are excited to become a part of the NBCC Family. Stephen is retired from his law practice and Kristine is a former elementary school teacher. Between them, they have seven children, most of whom are busy in their careers. Two, Luke and Kyla, are still in college, with Luke majoring in business marketing at DePaul University in Chicago and Kyla majoring in microbiology at Michigan State University. The youngest, Zachary, is still at home. The family is looking forward to participating in the social activities at the club as well as the pool, restaurant and workout facility. They would love it if you came to introduce yourselves to them so they can get to know you better.

Bucky is the general manager of Toyota of Huntington Beach and Christina is a registered nurse. Both are proud parents of their 15-month-old son, Cade, and their dog, Kevin. These college sweethearts moved to Newport Beach from Arizona five years ago. Bucky and Christina love baseball, golf and spending time with their friends and family. The O’Connells are looking forward to meeting NBCC members at the family events and all that the club has to offer.

THE BANSAL FAMILY

Sharad is a managing director in portfolio management at PIMCO, and Apoorva is a homemaker and an MBA graduate from USC. They live in Newport Beach with their three young children: Nandika, 13; Vivaan, 11; and Raghav, 5; all of whom currently attend Harbor Day School. The family loves playing tennis and Sharad is also a fine wine enthusiast.

THE SCIARRA FAMILY

John, Joyce and JT recently moved to Newport Beach from New York City. John is a managing director at Seaport Global, with a focus on equities. Joyce is a former forensic accountant. JT is 7 years old and attends Our Lady Queen of Angels School. He keeps the family busy with his love of all sports—especially jiu-jitsu and football.

DAN & KATE KLEIN

Dan oversees asset management for Rialto Capital in the western United States as well as a retired professional baseball player turned avid golfer. Kate worked as an employment litigator for six and a half years before taking a break in anticipation of welcoming the couple’s first child, due at the end of this year. The Kleins live in Newport Beach.

Brilliant Bubbles

FAMILIES ENJOYED SOAPY FUN WHEN BUBBLEMANIA CAME TO NBCC.

Bubble fun

Max Wilson-Hayden, Ava Wilson-Hayden

Claire Kramer

Ellie Sbicca

Mila Jahangiri inside a bubble

Enjoying the bubble show

Charlie Gresham

Bubblemania

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,

Can you believe the holidays are upon us? It seems like only yesterday we were fending off the summer heat wave and now here we are, dusting off our sweaters and raking up the fallen leaves (okay, it’s California so maybe just one leaf). Here at the Club, we are getting ready to welcome our members to all our holiday events starting with our Thanksgiving celebration in Members Grill. Dinner service will be available at 1 pm and 4 pm so be sure to make your reservations early. With the wonderful dinner selections Chef Jacob is preparing for you, there is plenty to be thankful for.

Speaking of being thankful, here at the Club we are so thankful for all our members! Every day it is my privilege to meet and greet members throughout the Club and to hear about how much you enjoy the Club, the great events and meeting fellow members. I welcome all your feedback, as do all the Club managers. It is only by listening to our members and continually striving to exceed your expectations that we grow and continue to enhance your private club experience.

Our dynamic duo of Melanie Hertrick and Aaron Trent have once again outdone themselves with a wonderful lineup of holiday events that you won’t want to miss. Be sure to read all about them in this issue and sign up early as many of them sell out quickly!

On behalf of the entire team at Balboa Bay Club we thank you for continued support of the club. We are thankful for you and wish all our Bay Club families a blessed and happy Thanksgiving!

Sincerely,

Leticia

FIESTA TACO TUESDAY 5:00 – 9:00 PM MEMBERS GRILL

November Calendar

H HAPPY HOUR 3:00 – 6:00 PM MEMBERS GRILL

H THURSDAY NIGHT FOOTBALL 5:15 PM MEMBERS GRILL

H PRIME RIB THURSDAY 5:00 – 9:00 PM MEMBERS GRILL

7 8 9 11 12 13 14 15 16 18 19 20 21 23 24 25 26 27

H YOGA CLASS 9:00 – 9:45 AM MEMBERS LAWN

H FIESTA TACO TUESDAY 5:00 – 9:00 PM MEMBERS GRILL

H THURSDAY NIGHT FOOTBALL 5:15 PM MEMBERS GRILL

H PRIME RIB THURSDAY

5:00 – 9:00 PM MEMBERS GRILL

VETERAN’S DAY LUNCH 11:00

H FALL MOVIE NIGHT BUCKETS 10:00 AM – 6:00 PM CLUB DESK

H HAPPY HOUR 3:00 – 6:00 PM MEMBERS GRILL

H THURSDAY NIGHT FOOTBALL

5:15 PM MEMBERS GRILL

H PRIME RIB THURSDAY 5:00 – 9:00 PM MEMBERS GRILL

22 1 2 4 3 28 29 30

H SANTA PHOTOS 4:30 – 6:30 PM CLUBHOUSE

H HAPPY HOUR 3:00 – 6:00

H THANKSGIVING DINNER 1:00 PM & 4:30 PM MEMBERS GRILL

H CHRISTMAS TREE LIGHTING 6:00 – 7:00 PM

FEAST ON THE BAY

THURSDAY, NOVEMBER 24

1:00 PM & 4:30 PM

Enjoy Thanksgiving Dinner with family and friends here at the Club. Feast upon homestyle favorites while enjoying a relaxed atmosphere and terrific service in Members Grill. All you would expect to enjoy on this day to give thanks.

HOLIDAY MENU

HARVEST CHARCUTERIE BOARD

Chef’s Selection of Artisan Cheeses and Cured Meat, Dried Fruit, Spicy Mustard, Apricot Compote, Raspberry Compote, Pickled Garnish, Honeycomb, Lavash, Crostinis

DEVILED EGGS

Crispy Bacon, Aleppo Chili, Micro Cilantro

1st Course

LOBSTER BISQUE

Cognac Cream, Lobster Meat, Chive Oil

2nd Course

ROASTED BUTTERNUT SQUASH & ARUGULA SALAD

Dried Cranberries, Candied Pecans, Baby Frisee, Goat Cheese, Champagne Vinaigrette

3rd Course

ROASTED TURKEY DINNER

Herb Roasted Turkey, Yukon Gold Mashed Potatoes, Classic Turkey Stuffing, Candied Yams with Pecans & Marshmallows, Baby Vegetable Medley with Balsamic Syrup, Cranberry

Relish, Turkey Gravy

4th Course

PUMPKIN MOUSSE CHEESECAKE

Spiced Caramel Sauce, Vanilla Whipped Cream

Fall and Holiday Member Events

November

WEEKEND BRUNCH ON THE BAY

EVERY SATURDAY AND SUNDAY

9:00 AM – 2:00 PM • MEMBERS GRILL

Enjoy a delicious brunch for the whole family here at the Club. All your favorites including Avocado Toast, Eggs Benedict, Huevos Steak Rancheros and Crispy Fried Chicken ‘n’ Waffles. Captain Crunch French Toast for the kids, plus delicious Belgian Waffles and Buttermilk Pancakes hot off the griddle! Reservations required, please call Members Grill at 949.630.4290.

NFL FOOTBALL

THURSDAY NIGHTS – 5:15 PM | SUNDAYS ALL DAY – 10:00 AM | MONDAY NIGHTS – 5:15 PM

• MEMBERS GRILL

Happy Hour specials available in the Lounge or poolside throughout the games. Reservations not required.

FIESTA TACO TUESDAYS

EVERY TUESDAY NIGHT

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.

PRIME RIB THURSDAYS

THURSDAY, NOVEMBER 3, 10 & 17

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.

LADIES BUNCO NIGHT

MONDAY, NOVEMBER 7

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. Space is limited. A Members Only event. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.

HOLIDAY BINGO

WEDNESDAY, NOVEMBER 9

6:00 – 7:00 PM • BAY VIEW ROOM

Join us for a special Bingo this month to get you in the mood for the approaching Holiday Season. As always, we will have delicious snacks and plenty of fast-paced action with several games of Bingo! This is sure to be a delightful evening of holiday fun and great gift card prizes. Guest fees apply. 6 guests max per membership. One bingo card per reservation, additional cards

can be purchased with cash for $1 each. No walk-ins. Parents must stay with children at all times. 48-hour cancellation policy in effect. Reservations required, please call the Club Desk at 949.630.4120.

VETERAN’S DAY LUNCH

FRIDAY, NOVEMBER 11

11:00 AM - 2:00 PM • MEMBERS GRILL

Join us in Members Grill to honor the brave men and women who have fought for our country. Veterans and enlisted service men and women will receive a complimentary lunch entrée, a beer and a special gift, with a valid Military ID. Reservations required, please call Members Grill at 949.630.4290.

HOLIDAY ENTERTAINING COCKTAIL CLASS

WEDNESDAY, NOVEMBER 16

4:30 – 6:30 PM • BAY VIEW ROOM

Join us for an exciting evening learning how to create simple, holiday cocktails to enhance parties at home or when ordering out at restaurants. You will learn how to make the most unique holiday cocktails and gain the confidence to make them on your own. This class is taught by a Certified Brand Development Manager that works and grows these brands in Resorts and Bars throughout Southern California with the techniques and background information used to train bar staff in top craft bars around the world. Having done two of these classes already, Members are raving! Spirits for this class will include Cognac, Dark Rum and Whiskey. Enjoy snacks, hors d’ oeuvres and a competition event. Class size is very limited. Adults 21 and over only. 48-hour cancellation policy in effect. No walk-ins. Reservations required, please call the Club Desk at 949.630.4120.

THANKSGIVING THEME MOVIE NIGHT BUCKET!

TUESDAY, NOVEMBER 22 • AVAILABLE FOR PICK-UP BETWEEN 10:00 AM – 6:00 PM

CLUB DESK

Gather your family for a fall movie night at home 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. Movie Night Buckets are compliments of your Club. One bucket per family.

THANKSGIVING FEAST ON THE BAYFRONT

THURSDAY, NOVEMBER 24 • SEATINGS AT 1:00 PM AND 4:30 PM • MEMBERS GRILL

A Bountiful Thanksgiving Feast on the Bay. Enjoy Thanksgiving dinner with family and friends here at the Club. Feast upon homestyle favorites while enjoying a relaxed atmosphere and terrific service in Members Grill. All you would expect to enjoy on this day to give thanks. 72-hour cancellation policy of $25 per person in effect. Reservations required, please call Members Grill at 949.630.4290.

FAMILY PHOTOS WITH SANTA CLAUS

TUESDAY, NOVEMBER 29

4:30 – 6:30 PM • CLUBHOUSE

Bring the family down to pose for a quick photo with Santa Claus on his grand throne from the North Pole. Photos will take place in the festively decorated Clubhouse! Our photographer will capture your family photo and we will post them on the Club website for you to retrieve and email out to your extended family and friends. Members can get photo ready with a Drybar blowout or style and take an extra 10% off with appointments booked same day.

December

STROLLING DICKENS’ CHRISTMAS CAROLERS

DECEMBER 1, 14, 16, 24 & 25

6:00 – 8:00 PM • CLUBHOUSE & RESORT

In the rich, time-honored tradition of the holiday season, we are pleased to present Dickens’ Christmas Carolers to stroll the halls and restaurants, even the Members Lawn. Hear them sing all your holiday favorites.

CHRISTMAS TREE LIGHTING DINNER

THURSDAY, DECEMBER 1 • PRE-SHOW

DINNER 4:00 PM, POST-SHOW DINNER 7:00 PM • MEMBERS GRILL

This special night in Members Grill will be a complete sellout. Early reservations are a must! Enjoy Executive Chef Jacob’s delicious holiday offerings! A special holiday dinner, while Dickens’ Carolers stroll the room. Space is limited. 48-hour cancellation policy in effect. Reserved seats for Tree Lighting are not included with purchase of dinner. Reservations required, please call Members Grill at 949.630.4290.

“HOLIDAY HULLABALOO” ANNUAL CHRISTMAS TREE LIGHTING & MUSICAL-REVIEW

THURSDAY, DECEMBER 1 • 6:00 PM • CLUB/ RESORT ENTRANCE PORTE COCHERE

Experience the most spectacular Tree Lighting ever! Kick off your holiday season with our sensational musical-review, “Holiday Hullabaloo!” A grand, high-energy performance featuring Frosty, Rudolph, Santa and Friends, with holiday magic, live singers, toe-tapping dancers and the lighting of our giant

20’ Christmas Tree! Complimentary treats and beverages. Our gift to you, when you donate a new, unwrapped toy at the event, benefitting Toys for Tots. Reservations not required. Open seating available after 5:00 pm.

BBC’S SPECTACULAR CHILDREN’S CHRISTMAS PARTY BENEFITTING TOYS FOR TOTS

FRIDAY, DECEMBER 2 • 5:00 – 7:00 PM GRAND BALLROOM

Join us for holiday family fun making Christmas Cookies with Santa’s helpers, creating your very own Build-a-Holiday Bear, Coloring and Christmas Crafts, family photos with Santa Claus, Elsa and friends at her snow castle and much more. A Members Only event. No walk-ins. Reservations required 48 hours in advance, please call 949.630.4120. $25 per person or complimentary when you donate a new, unwrapped toy or gift to Toys for Tots.

FAMILY BRUNCH WITH MRS. CLAUS

SUNDAY, DECEMBER 4 AND SUNDAY, DECEMBER 11 • 9:30 – 11:30 AM

MEMBERS GRILL

We invite you to enjoy a holiday brunch like no other. Using secret recipes from the North Pole, Chef Jacob teams up with Mrs. Claus to prepare some of Santa’s

favorites from Christmastown! From Chocolate Chip Pancakes to Sweet Cinnamon Rolls, Fruit and French Toast, there is something for everyone! Space is limited. No parties over 10. 48-hour cancellation policy in effect. Reservations required, please call Members Grill at 949.630.4290.

1221 CLUB HOLIDAY LUNCHEON & FASHION SHOW

MONDAY, DECEMBER 5 • 11:00 AM GRAND BALLROOM B

Join us in the Grand Ballroom for 1221 Club’s favorite event of the year. Our Chefs will prepare a special holiday luncheon preceding our runway fashion show, featuring the latest styles and terrific accessories. Formal models to walk the runway, wearing fashions for the season. Another spectacular, live performance is icing on the cake. Afterward, a gift for 1221 Members, exclusive Champagne Shopping at the boutique with extra savings of up to 25% off. This event will sell out! 48-hour cancellation policy in effect. Reservations required, please call the Club Desk at 949.630.4120.

“JINGLE, MIX & MINGLE” HOLIDAY MEMBER

MIXER - BENEFITTING TOYS FOR TOTS

TUESDAY, DECEMBER 6

4:30 – 5:30 PM • CLUBHOUSE

Eat, Drink and be Merry! Our festive Holiday Member Mixer, inspired to help you make a child’s Christmas brighter. Come meet your fellow Members, enjoy live music and wonderful cuisine prepared by our Executive Chefs. The perfect affair to welcome the spirit of the season. Help make a difference with your charitable giving. $25 per Member or Complimentary when you donate a new, unwrapped toy at the event to benefit Toys for Tots. Adults 21 and over. Members Only. Reservations required, please call 949.630.4120.

YAPPY PAW-LIDAYS CHRISTMAS

PHOTOS WITH SANTA PAWS

TUESDAY, DECEMBER 6

4:30 – 5:30 PM • CLUBHOUSE

Bring your four-legged canine pal down to the Club for a quick holiday photo in the Clubhouse hallway with Santa. Our photographer will capture your photo and we will post them on the Club website for you to retrieve and email out to your family and friends. Compliments of your Club. Members only. Reservations not required.

LADIES HOLIDAY BUNCO NIGHT

SUNDAY, JANUARY 1

10:00 AM – 2:00 PM • MEMBERS GRILL

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. is limited. A Members Only event. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.

114TH ANNUAL NEWPORT BEACHHOLIDAY BOAT PARADE

DECEMBER 14 – 18 • STARTING AT 5:00 PM, PASSING BY OUR SHORE AT APPROXIMATELY 8:20PM

BOAT PARADE DINNER AT THE CLUB

NIGHTLY SERVICE • 5:00 – 9:00 PM MEMBERS GRILL

Enjoy our festive holiday menu offerings, then head out to the Member Lawn for the best viewing in town. Delight in the magic as you watch all the decorated boats pass by. 48-hour cancellation policy in effect. Reservations required. Please call 949.630.4290.

BOAT PARADE CASUAL DINING AND BEST VIEWING NIGHTLY SERVICE

5:00 – 9:00 PM • MEMBERS GRILL

For Members and their guests preferring a casual, family-friendly atmosphere, the Beach and Lawn offer exceptional viewing and delicious hot menu items, available for purchase on the lawn. Cozy up

to the beach firepits, dine with plenty of seating and live music entertainment throughout the night. Bring your blankets and jackets. No reserving of firepits. Don’t forget to bring your Membership Card! 6 guests max per Membership. Reservations not required.

HOLIDAY MOVIE NIGHT BUCKETS

TUESDAY, DECEMBER 20 • AVAILABLE FOR PICK-UP BETWEEN 10:00 AM – 6:00 PM CLUB DESK

Gather your family for a Christmas movie night at home. Complete the experience with your very own premade Movie Night Bucket with a Holiday theme. Order your Movie Night Bucket today by calling the Club Desk at 949.630.4120. Limited supply available Movie Night Buckets are complimentary. One bucket per family.

CHRISTMAS EVE IN MEMBERS GRILL

SATURDAY, DECEMBER 24

(GRILL WILL CLOSE AT 7:00 PM)

Serving Lunch in Members Grill from 11:00 am –2:00 pm. Festive Holiday Menu offerings from 3:00 –7:00 pm. For Reservations, please call 949.630.4290.

CHRISTMAS DAY IN MEMBERS GRILL

SUNDAY, DECEMBER 25 (GRILL WILL CLOSE AT 7:00 PM)

On Christmas Day bring family and friends to Members Grill for lunch, served 11:00 am – 2:00 pm.

Festive Holiday Menu offerings from 3:00 – 7:00 pm. For Reservations, please call 949.630.4290.

NEW YEAR’S EVE IN MEMBERS GRILL

SATURDAY, DECEMBER 31

Lunch Menu available from 11:00 am – 2:00 pm. Reservations required, please call 949.630.4290. 72-hour cancellation policy in effect.

NEW YEAR’S DAY BRUNCH IN MEMBERS GRILL

10:00 AM – 2:00 PM

Chef Jacob’s famous New Year’s Day Brunch is the perfect way to ring in the New Year! Reservations required, please call 949.630.4290. 72-hour cancellation policy in effect.

NEW YEAR’S DAY FOOTBALL IN THE LOUNGE

12:00 – 7:00 PM

Enjoy our New Year’s Day College Football Playoff Tailgate Party! Come root for your favorite team while you enjoy Chef’s Game Day menu. Reservations not required.

ALL EVENTS ARE SUBJECT TO CHANGE AND WEATHER PERMITTING.

Saturday Afternoon Chardonnay

AND MERLOT, BURGUNDY, ROSE, AND PINOT TOO…A MEMBER’S WINE FEST UNFOLDS ON THE CLUB LAWN WITH SATURDAY HORS D’OEUVRES AND WINE TASTING FROM SOME OF CALIFORNIA’S BEST VINTNERS.

Laura Nelson and Katie Kashani

Keith Fillfillanand Stephanie Pettey

Lisa and John Spierings

Governor John Wortmann, Anne Wortmann, Donna Martin

Jean and Lawrence Jones

Kevin and Suzanne Dunlap

Maria Popescu and Dr. Varun Gupta

Megan King, Lisa Hollock, Governor RJ KIng, Brad Hallock, Lauren Van Voorhis

Suzanne Dunlap, Tracey Bray, Nicole Wolfe, Jennifer Ferrentino, Cheryl Glover, Shannon Burkhart

Nancy and Todd Green

Natalie and Robbie Brauchli

Shawn and Angie Akins

Laughter Is The Best Medicine

BBC MEMBERS TAKE A COMEDY BREAK WITH JOKES FROM TOP COMICS IN A LINEUP OF STAND-UP, ONE NIGHT ONLY, IN THE BBR BALLROOM

Brian Kiley, Kevin Flynn, Gary Marino, Mark Riccodonna and Burt Teplitzky

Mike and Jenn Murphy, Hayley and Ray Bakhtar

Stephanie Pettey, Juanita Herberger, Estel Hilton

Tami Lloyd, Ellen Rasch, Brittany Thomas

Donna Martin, Patsy Gehl, Terry Kerley

Arlynne Pollard and Allen Cardoza. David and Sara Cox

Paul Scauzillo and Lisa King Meshell and Nelson Holdo

Experiencing Penfolds Wines

BBC WINEMAKER DINNER ATTRACTS AN ENTHUSIASTIC CROWD TO SHARE IN THE EXQUISITE WINES OF PENFOLDS WITH A MULTI-COURSE GOURMET DINNER PREPARED BY RESORT

EXECUTIVE CHEF PRABEEN PRATHAPAN

Danielle and Leo Johnson

Diane and Herbert Moss

Dina and Trevor Knight

Theodore and Katie Gregorious

Tiffany and Jason Hill

William and Marjorie Fleming

Governor John Wortmann, Shane Corbin , Nelson Holdo

Governor Ryan and Amy Tomalas

Selby Gillett Director of Membership

Giving Thanks

A YEAR OF MAJOR CHANGES AND MUCH TO BE GRATEFUL FOR

BY SELBY GILLETT, DIRECTOR OF MEMBERSHIP

There is something about the month of November that makes me feel like taking a moment to pause and reflect. I imagine that urge comes from wanting to be prepared for that penultimate Thanksgiving dinner table question of, “What are you most thankful for this year?”

I have so much to reflect upon and be grateful for this year. At the forefront of all of that is my beautiful baby girl. Her evolution over the past year has been remarkable, but I’ve come to realize mine has as well. Over the span of just one year, I’ve gone from being just me, to a mother with a daughter, to a mother with a daughter and a whole new community that comes with parenthood. Part of that community is here at the Balboa Bay Club. I’d like to thank each and every one of you who have made my first year as a mother a beautiful one and one in which I feel supported. I think it speaks volumes of the community we have here in our members that so many of you have shown me such genuine kindness and enthusiasm for my journey as a mother.

Happy Thanksgiving!

“When I started counting my blessings, my whole life turned around.” – Willie Nelson

Please join me in

welcoming:

LUX FAMILY:

We have many fond memories at the BBC and are looking forward to creating new ones with our young children, Elle, 4, and twins Charlotte and Rhodes, 15 mo. We can’t wait to participate in the seasonal events and get to know other members!

CRAIG FAMILY:

The Craig family is thrilled to be members of the Balboa Bay Club and look forward to forging many happy family memories together here over the years to come. They’ve already attended several events and can’t wait to attend many more!

$85/DAY *INCLUDING LUNCH* CAMPERS WILL BE ABLE TO ORDER THEIR LUNCH FROM A SELECT MENU FROM CHEF JACOB. Camp will be limited to 24 kids per day.

One Room Mansionette

PART-TIME BBC RESIDENT FROM NORTHERN CALIFORNIA TRANSFORMS A BBC STUDIO APARTMENT INTO A LUXURIOUS YET COMFORTABLE NEWPORT GET-AWAY WITH GREAT STYLE.

Fall Is In The HAIR

HAIRSTYLE SAYS A LOT ABOUT PERSONALITY; EXPLORING THE MANY

STYLES OF BBC WOMEN

BY CAROLE PICKUP / PHOTOS BY CHRIS DARNALL PHOTOGRAPHY

For a woman, her hair is her “crowning glory.” It’s a forever statement I have heard since I was a youngster. Men are also very into hair. Let’s face it, we all are! Hair is like that movie one of my granddaughters loves: “It’s Complicated.”

Let’s see what we need to know. First, let’s consider:

• Texture, is it fine and thin? Is it coarse and thick?

• Is it naturally curly or wavy? (I’m jealous)

• Does every style fit easily?

• Is it dry or very oily?

I could go on and on, but let’s take a look at our models of all ages to see how they handle their hair.

Do you know what the “in” shade is right now? Are you ready? Gray is “in” for 2022-23!

Our first model, Juanita, has a very good haircut requiring little maintenance. A little hair spray or gel on her hands allows Juanita to run her fingers through her short style, and she is done!

Sandy has worked at the BBC for 20 years has had gray hair for years. She says her hair is very fine and she does her own hair. She feels she does it best herself. FYI, she was also

Miss Newport Beach as a younger woman. Sandy still looks beautiful.

Next, we have Laura. She has been the Director of Leasing at the BBC for 12 years. Her hair is very thin and fine. She also does her own hair.

Tracey is the Leasing Coordinator and has worked at the BBC for 10 years. Tracey also choses to do her own hair. It is very fine, and she likes a simple, easy to manage style.

Megan has worked at the BBC for 5 years. She also is going to college and is very busy. She is the Club Marketing Coordinator.

The history of Megan’s hairstyle is interesting. I decided to share a very small

JUANITA HERBERGER

SANDY MACINTYRE

LAURA BRYAN

TRACEY MINES

MEGAN THOMSON

LETICIA RICE

CHRISTINE NUÑEZ

GENESIS PULIDO

MELANIE HERTRICK

part of this history. In pre-colonial African societies, hair was seen as a symbol of a person’s identity. During that time, there was a hairstyle for everyone and every occasion; whether you were royalty or a mother about to give birth. In many African tribes, braided hairstyles were a unique way to identify each tribe, age, marital status, wealth, power and religion. Braiding was and is a social art. It has always been popular, as it is today.

Leticia is the General Manager of the BBC. She has been employed for 26 ½ years! Her hairstyle featured here is called “The Old Fashioned.” Drybar has a hairstyle book called the “Look Book” containing styles named after drinks. Leticia’s style is based on Old Hollywood waves.

Christine is the Membership Coordinator at the BBC. She has a 5-yearold daughter who is in kindergarten, so she keeps very busy. She has taught classical ballet, dance and yoga. Her hair has bangs to add to her look; bangs for fall are longer, down to eyebrows, in fact. Christine has beautiful posture, due to all her dance experience.

Genesis’ hairstyle from the Drybar is called “The Cosmo” with lots of loose curls.

She works at the Club front desk, assisting members with reservations for all events.

The Drybar chose this style for Melanie’s lovely hair. It is called “The Southern Comfort,” big hair with lots of volume and curls. Melanie is the Assistant Director of Club Events. She is also helpful to anyone who needs help, including me often.

Bianca is the assistant manager of the Drybar and is a lovely model, showing two very “in” styles right now for the cooler

months. Drybar calls her hairstyle an “Up Tini” otherwise known as ponytails. Note the streaking in her hair, still very popular. Adding interest, a clip or a flower can be added to the curly or wavy “tail.” This top knot was styled by Paul at Drybar.

So, in closing, I want to say that some hairstyles are always in; from braids to bangs, but the biggest right now is GRAY for the mature, instead of dyeing. But don’t go gray if you don’t want to!

DRYBAR HOURS: Monday: 8:0 am - 4:00 pm

Tuesday - Saturday: 8:00 am - 7:00 pm SUNDAY: 9:00 am - 6:00 pm

BIANCA TREGER

ABOUT THE LIFE SAVERS FOUNDATION

Mrs. Carole Pickup

Founding Chair and Heidi Miller

Co-Founder and Organ Donor

Cordially Invite

In May of 2017, Carole Pickup hosted an event at the BBR designed to bring awareness to the crucial need for living organ donors. As a result, Bruce Cook, editor of Bay Window received a kidney from Laguna Beach resident Heidi Miller, saving his life. Four years later, post pandemic, Carole is joining Bruce, Heidi and Reverand John Huffman to pay the gift of life forward helping many in need of organ transplantation here in Orange County. The purpose of The Life Savers Foundation OC is to grant ﬁnancial assistance to living organ donors paying for expenses related to lost wages, hotel, travel, medical appointments and more. Taking away the ﬁnancial burden will enable so many more generous people to “save a life.” In Heidi’s words, “The gift of life is the greatest gift of all.”

Consider joining the cause. Your participation is life changing.

Balboa Bay Club and Newport Beach Country Club Members

Balboa Bay Resort Guests and

Friends Community Wide to celebrate the inauguration of ...

The Life Savers Foundation of Orange County

THURSDAY EVENING, JANUARY 19, 2023

Balboa Bay Resort Grand Ballroom

6 pm arrival reception, hosted cocktails and heavy appetizers 8 pm program and dessert

“Fund A Need” Ask to raise dollars to launch the non-pro t 9 pm dancing and entertainment

Featuring

The Jerry Mandel Orchestra with Bruce Cook

Performing songs from e Great American Song Book

Requested Donation $250 per person

R.S.V.P. BY DECEMBER 30, 2022, to Heidi Miller at heidimillerkidneydonor@gmail.com or call 949-933-4606 for more information, please pay by check or with credit card

Generous Underwriters Needed

Donations are tax deductible to the extent of the law. Consult with your tax advisor for individual guidelines.

The Gift of Glow Facial

Receive the gift of glow with this radiance-boosting facial. A warming combination of vitamin C crystals and an intensely powerful peel will invigorate dull, dry winter skin. Next, enjoy a deeply hydrating Collagel mask designed to leave skin looking immediately smoother, brightened and gorgeous. Perfect for right before your holiday events!

50 MINUTES: $165

Marina Dutton

General Manager

Balboa Bay Resort

Dear Guests, Members, and Visitors,

Happy Thanksgiving to you and your loved ones. As I reflect upon last year, there are many things for which I am grateful. First and foremost, my family including my husband, Renly, and my two children, Amanda and Jonathan. Although the hospitality industry is fun and rewarding, it can also be challenging at times and for that I rely on the support of my family. I am also thankful to our wonderful members, guests and visitors for your loyalty and patronage. And finally, to the staff and managers who work tirelessly to ensure all our guests enjoy themselves while they are at the resort, I feel such gratitude for being able to work alongside you. Thank you for all you do.

The culinary team is at it again! They have launched an incredible new fall menu for in-room dining. Enjoy items like Miso-Glazed Chilean Seabass, Beyond Burger and my favorite, Rigatoni Alla Vodka Sauce with Grilled Shrimp. Pastry Chef Denisse has also added chocolate coffee cake, blood orange meringue tart and chocolate crème brûlée to the menu. Stay tuned, new A+O Restaurant | Bar menu coming soon!

Thanksgiving at the resort will be even more festive this year with the installation of our new holiday décor. We are taking reservations for our Thanksgiving Dinner Buffet in the Lighthouse and are offering seating times from 4pm and 7pm. Please call the resort to make reservations 949-645-5000.

Be sure to stop by on December 1st for our annual Christmas Tree Lighting event. We are thrilled to be hosting this event once again as we celebrate with holiday music, treats and festive lights for our guests, members and community.

For more information regarding all the events at the resort, please see our calendar of events in this issue or check out our NEW website www.balboabayresort.com. We are excited to announce the launch of our new and improved website and an app that goes along with it. I hope you like the refreshed look, easier navigation and a new event calendar so you can stay in the loop about upcoming things to do at the resort. And be sure to download our app for convenient access to information, to make guest requests and to use your mobile key.

Hope you all have a wonderful Thanksgiving and thank you for visiting us at the resort.

Marina

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7 8 10 11 12 13 14 15 16 17 18 19 20 21 22 9 27 26 23 24 28 5 6

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Balboa Bay Resort’s Culinary Team Featured At Chef Masters

EVENT DRAWS VISITORS FROM AROUND THE REGION

BY FRANCINE SLOSSER / PHOTOS COURTESY OF BALBOA BAY RESORT

Chef Prabeen and the culinary team participated in the Chef Masters Event on Sunday, October 16th at Pageant of the Masters/Festival of the Arts Laguna Beach. The event was an intimate gathering of the area’s finest culinary talent and benefits Unconditional Inc. helping senior and special dogs to find a loving home.

Chef Ruston, Chef Prabeen and Chris Hager, Outlet Manager

Chef Pascal Olhats

Daniele Owen and Izzy Pam Selber

Beautiful Tablescapes

Kimberly and Daryl Oswald Janet Curci, Kristin Martin

David Reed, Cynthia DeBaun

WEEKLY SPECIALS

Live music from 6:00pm-9:00pm 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

Tequila + Mezcal Bar

Fridays and Saturdays 6:00pm-10:00pm Sundays 4:00pm-8:00pm

Taste a collection of rare tequilas and mezcals from around the world while learning from our knowledgeable bartenders

In-Room Dining Just Got Better

MORE REASONS TO TREAT YOURSELF TO A LUXURY CULINARY EXPERIENCE

BY FRANCINE SLOSSER / PHOTOS COURTESY OF BALBOA BAY RESORT

Room service is definitely a luxury while on vacation. The convenience of having your meal brought to you in the comfort of your room is just one of the reasons to indulge on this vacation-only experience. The culinary team at Balboa Bay Resort is giving even more reasons to order in with their new in-room dining menu. The new menu features shrimp cocktail, chicken quesadillas, beer battered fish tacos, miso glazed Chilean seabass, Mary’s Chicken Breast, Beyond Burger, and Rigatoni alla vodka sauce with grilled shrimp – all creations of the incredibly talented duo of Chef

Prabeen and Chef Ruston. Pastry Chef Denisse has added her talents with the additions of chocolate coffee cake, blood orange meringue tart, and chocolate crème brûlée– all edible works of art! Another reason to pick up that phone to order a gourmet meal is the new Angeline Pino Noir that is offered complimentary in your guest room. This pinot noir is described as having vivid notes of candied cranberry, raspberry, and dark cherry, with cola, toasted oak, and an earthy backbone with smooth tannins, pairing perfectly with any of these new dishes. Angeline Pinot Noir is a product of Monterey County, California. Bon appetit!

Beer Battered Fish Tacos

Blood Orange Meringue Tart

Chocolate Crème Brûlée

Angeline Pinot Noir

Miso Glazed Chilean Seabass

23rd Annual Newport Beach Film Festival Returns

VIP EVENT HOSTED BY BALBOA BAY RESORT

BY FRANCINE SLOSSER / PHOTOS COURTESY OF BALBOA BAY RESORT

Balboa Bay Resort was honored to once again host Variety’s 10 to Watch event for the 23rd Annual Newport Beach Film Festival. The event was held on Sunday, October 16th in Lighthouse and on the Bayfront Lawn. Part of the event was also held on the Wicked Cool yacht as Entertainment Tonight conducted interviews. The festival is celebrated as one the of the leading lifestyle film festivals in the United States and attracts 58,000 film and food fans to over 100 feature films, 30 short film programs and a dozen public parties featuring more than 60 culinary partners.

Jeff and Nancy West, Bill Peters, Gerard Widder

Thuso Mbedu, Actress

Patton Oswalt, Actor and Meredith Salenger, Actress

Todd Quartararo, Co-Founder Newport Beach Film Festival and Gary Sherwin, President and CEO Visit Newport Beach

Dana Kanne, Kamie Kirschner, Evelyn Huang

Joseph Quinn, Actor

Jeremy Pope, Actor Gregg Schwenk, Co-Founder Newport Beach Film Festival

Ron Howard, Variety’s Legends and Groundbreakers Award Recipient

J.D. Dillard, Director and Anna Diop, Actress

Variety Magazine private reception on City Lights Yacht

Thanksgiving Buffet

Thursday, November 24, 2022

Seatings from 4:00pm to 6:00pm

Lighthouse

Gather with family at our picturesque waterfront buffet with stunning bay views and delicious holiday classics The menu features seasonal dishes including clam chowder, harvest salad, charcuterie station, seafood bar, pistachio crusted salmon, apple bourbon glazed ham, roasted turkey, herb marinated ribeye, rosemary rack of lamb, scalloped potatoes, roasted stuffing, an extravagant dessert station, and more!

Adults $145++ | Children $75++

Balboa Bay Club Members and Hotel Guests receive special pricing

Call 949 645 5000 to make reservations Tax and gratuity not included

U

P C O M I N G P R O M O T I O N S

Thankful for You

November 21-27

-Receive a gift with any Crislu purchase -Spend $200 or more on any products and receive a complimentary Voluspa tin candle

Stocking Stuffer Season

December 1-31

-Enjoy 20% off all warm and cozy brands (including Dana Stein, Kokun, Margaret O'leary +more!)

Balboa Bay Club Members receive additional 10% off Not combinable with other offers or promotions

Sip + Shop featuring Marque

Luxury America

Enjoy refreshing libations and shop authentic luxury goods at our resale trunk show featuring items from Marque Friday, November 11 4:00pm - 6:00pm | Boardroom (located across from the Bayfront Boutique)

Welcome to Barclay Butera’s Laguna

BY CHRISTINE PHILLIPS FOR BARCLAY BUTERA INTERIORS

Among the picturesque beach towns along the Southern California coast, none has maintained its connection with the arts and traditional charm like the community of Laguna Beach. And new for fall 2022, design icon Barclay Butera is offering a classic collection of fresh furnishings with partner Lexington Home Brands with a decidedly Laguna-hip and casual twist. With a slightly more moderate scale and a soothing palette

of beachy neutrals, Laguna places greater emphasis on comfort, natural elements and approachable design. And while the vibe has been described as “coastal chic” with casual overtones, Barclay still manages to infuse a touch of California transitional glamour into the mix. Stop into one of our signature showrooms to experience the lifestyle of Laguna, as only Barclay Butera can interpret for his clients, customers and fans alike.

Bring On The Merriment ~ Celebrate The Fall Season

PASSIONATE PUMPKIN AND TANTALIZING TURKEY RECIPES

BY LANA SILLS

This year it’s a Party…an Eating Frenzy…a Big Get-Together…a Happy Day…a Relaxed Day…a Very Delicious Day!

Fall harvest has returned to the markets— crisp apples, sweet pears, maple syrup, bags of fresh cranberries, colorful squashes—all inspiration for the season. My focus is on flavor, quality ingredients and presentation, and to pass on to you how to streamline cooking techniques and create depth of flavor. Advance planning and organization are essential for pulling off great holiday meals.

And quick recipes are necessary for a last minute meal; a piece of salmon roasted with a miso vinaigrette or a piece of halibut with a Parmesan pistachio crust requires only a few steps.

Holiday items to have on hand: pomegranates have a tangy, sweet flavor. The red seeds are great for salads, sauces and drinks; chestnuts are a delicious addition to stuffing, soups, stews or sauces (look for cooked and peeled chestnuts in jars); peppermint extract is good for adding to hot chocolate and for flavoring chocolate desserts.

This year, a no-fail boned and tied turkey breast will grace my table. And for decadence, brie and cranberry pastry tarts as a nibble and a creamy and crispy potato gratin will be in attendance. Rosemary roasted root vegetables and a butternut squash leek soup in espresso cups to start the party. Stuffing mini muffins are fun to serve as a little hors d’oeuvre bite or a larger sized dinner stuffing muffin and can be baked, refrigerated overnight and rewarmed before you serve them.

Want to take the boring out of eating your greens? For a wonderful addition to your Thanksgiving dinner or a wonderful meatless Monday meal, this dish is easy to make and even easier to eat. Give kale the white pizza treatment by cooking finely chopped kale with a splash of water and sprinkle of salt. Dot the top with creamy ricotta and grated mozzarella and put the skillet under the broiler so that the cheese is melted and bubbling. Sprinkle the kale with Parmesan cheese, oregano and red pepper flakes. Serve immediately, straight from the skillet with crusty bread for dipping. Tuscan kale, also known as Lacinato kale, is my kale of choice…it has a deeper color and slightly thinner, more tender leaves. Its earthy, peppery flavor is perfect for salads and sautés.

Let’s talk Leftover Heaven…A turkey Reuben two ways; turkey, Swiss cheese, sauerkraut of coleslaw and Russian dressing, toasted in a panini press or on New York deli-style rye bread, turkey, Swiss, Russian dressing, Russian slaw, more Russian for good measure. Serve with a pickle. For the sandwich artist in the family…I use a chipotle mustard or horseradish mustard and Monterey jack, jalapeño Havarti or Muenster. And, for the ultimate turkey sandwich I use leftover Thanksgiving sliced turkey, hard salami, baby Swiss cheese, Roma tomatoes, romaine lettuce, all on a whole wheat hoagie bun with mayo and spicy mustard. A Thanksgiving Cuban sandwich is stacked high with roasted turkey breast, ham if you have, cranberry sauce, chopped dill pickles, Swiss cheese, yellow mustard on a Cuban bread baguette and put in your panini maker or wrapped in foil, placed on a baking sheet and weighted down with a aluminum-wrapped brick or cast iron skillet for 10 to 12 minutes.

And, for a sweet ending, one serving of my 2022 holiday pie recipe (shared here) is equivalent to the recommended daily value of happiness! My Crustless Pumpkin Pie or

Mousse is absolutely scrumptious and a quick and easy mini apple raspberry pie using Gala apples, frozen raspberries and refrigerated pie dough served with ice cream, of course, is perfect to please apple lovers.

May your Thanksgiving be filled with laughter and happiness and a harvest of fabulous food. “As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”

—John F. Kennedy

PLUM GLAZED TURKEY BREAST WITH A SAKE & PEAR SAUCE

A great addition to your holiday table, especially if you want extra turkey the next day. Easily prepared, and the best part is that the pan juices form a sauce while the turkey breast roasts. Only a 15-minute prep is needed for this simply delicious roasted boneless turkey breast. Impressive results every time!

Marinade:

½ cup Chinese plum sauce

½ cup Sake

2 tablespoons grated fresh ginger

2 leeks, white and light green parts only, cleaned and finely chopped

2 pears, such as Comice or Anjou,peeled, cored & chopped Salt & freshly ground pepper

Make the marinade: stir together all the ingredients, including the salt and pepper. Place the turkey breast in a large zip-lock plastic bag and pour in marinade. Seal bag and refrigerate for 3 to 4 hours or overnight.

Preheat oven to 375°. Place the turkey in roasting pan and pour over the marinade. Cover the pan tightly with aluminum foil and roast for 1 ½ to 2 hours or until 155°. Raise the oven temperature to 425° for about another 20 more minutes or until it reaches 160°. Baste with the pan juices a few times during cooking.

Remove from oven, cover with foil and let rest for 15 minutes before carving.

SAUSAGE & APPLE STUFFING MINI MUFFINS

The muffins can be refrigerated

overnight in the pans. Rewarm before serving.

Vegetable cooking spray

3 cups white country bread, cut into ½ inch cubes

¼ cup extra virgin olive oil

Kosher salt & fresh ground pepper

2 tablespoons unsalted butter

2⁄3 cup finely chopped onion

2⁄3 cup finely chopped celery

½ pound sweet Italian sausage, casings removed

6 cloves garlic, finely chopped

¾ teaspoon dried sage

1 Granny Smith apple, peeled and finely chopped

½ cup dried cranberries

4 large eggs, beaten

2 tablespoons chicken broth

Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.

On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.

In a large skillet, melt the butter in the remaining 2 tablespoons of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Mix the sausage, apple, eggs and broth into the croutons, season with salt and pepper. Let stand for 5 minutes.

Pack the stuffing into the mini-muffin pans and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm. Makes 24 mini muffins.

CRUSTLESS PUMPKIN PIE

Easy to make, easier to eat. Serve in a pie plate or as a pumpkin mousse in individual soufflé cups with a big dollop of fresh whipped cream, a dust of cinnamon and chopped candied pecans. You can use 1 ½ teaspoons pumpkin pie spice in place of the cinnamon, ginger and nutmeg.

1 cup half and half

¾ cup plus 3 tablespoons packed brown sugar, divided

3 large eggs

2 ½ teaspoons vanilla extract, divided

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

1 15-ounce can pumpkin purée

½ teaspoon finely grated orange zest

1 cup cold heavy cream

½ cup candied pecans

Heat the oven to 325°. Coat a 9-inch pie plate (not deep dish) with cooking spray and place on a rimmed baking sheet.

In a large bowl, place the half and half, ¾ c. packed brown sugar, eggs, 1 ½ teaspoons vanilla, cinnamon, ginger, nutmeg (or pumpkin pie spice), salt, and whisk until smooth. Add 1 can pumpkin and orange zest and whisk until well combined. Pour into the pie plate or soufflé cups. Bake until just set in the center, about 1 hour. Let cool to room temperature. Refrigerate until completely chilled.

Whip the cold heavy cream with 3 tablespoons brown sugar, 1 teaspoon vanilla extract and a pinch of kosher salt until soft peaks form. Dust the top with ground cinnamon and sprinkle with the candied pecans. Serves 6 to 8.

The Wonders of Jackson, Wyoming

JACKSON HOLE, PLAYGROUND OF THE GRAND TETONS

STORY AND PHOTOS BY PATRICK O’DONNELL

As the limo driver who picked us up at the charming little airport said,

“Welcome to the valley of Jackson Hole, Wyoming: where all the millionaires have been replaced with billionaires.” He pointed out many of the private corporate jets parked there as we zipped away in his brand new Cadillac Suburban. He explained that the city of 11,000 people, where we were headed for, is called Jackson and the valley is Jackson Hole.

My wife and I were about to start a 1,200mile motor coach trip prepared by AAA Travel that would begin here and take us through the Grand Tetons, Yellowstone National Park and on to Deadwood for a visit with the presidents and Crazy Horse before returning from South Dakota

to the “Best of All Possible Coasts.” But, here in this story, I will just talk about Jackson Hole (I love that name) and the great Grand Tetons.

This year-round, world class, outdoor recreational area was great fun when we visited in late summer and early fall. But, of course, it is wonderful in the winter too with some of the best skiing in the world and four- and five-star luxurious resorts and hotels. Property values are popping as celebs are visiting and buying second homes here in Jackson. They include Harrison Ford, Kanye West, Kim Kardashian,

Sandra Bullock, Brad Pitt, Pippa Middleton, Tiger Woods and Matthew McConaughey, just to name a few. They are moving here because of the valley’s natural beauty, healthy lifestyle, taxes, privacy and the “Best skiing and snowboarding in North America,” according to Forbes magazine, with a type of snow called “cowboy

powder.” To give you an idea of property values, I saw advertised here a nice 1,700 sq. ft. 3 bd., 1 ba. home priced at $3.5 million. Most everything else seemed to go up from there.

You must know that I love the opportunity to get a good photo and I got that break the very second day of our trip as they took us to a place called Mormon Row just a few miles out of town. They told us on the bus that this place might have some buffalo and just as he was saying that, a herd was crossing the road in front of us. By the time I got off the bus, they were passing a long-vacated old ranch property and it made an interesting photo. The guide said that buffalo or bison as some people call them are not farm animals and roam this valley freely and not to get too close. Well, I was pretty close, and they didn’t seem bothered with me at all. But, of course, I’d do almost anything to get a good photo for the Bay Window magazine.

According to the Grand Teton website, about a thousand buffalo reside in this 310 thousand-acre National Park, established in 1929 to protect the area from overdevelopment. The Jackson Hole Valley was not part of the original park and in the 1930s, conservationists led by John D. Rockefeller Jr. began purchasing land in the valley and by 1950, except for the city of Jackson, pretty much most of the valley was donated to the National Park. Rockefeller alone gave 30 thousand acres to the U.S. government.

The city of Jackson is quite a place. It was incorporated in 1914 and, six years later, had an all-woman city government, including town council, mayor, town marshal, clerk and treasurer. By 1937, it had a ski rope and the Snow King Resort. Today, it has three excellent ski areas and is the county seat where less than 3% of the entire county is privately owned and the rest is federally or state owned and managed.

On our second day in Jackson, we were free to have lunch on our own for about three hours in the city’s famous Town Square where the four main entrances to the park are adorned with large arches made from elk antlers shed annually at the National Elk Refuge, a few miles out of town. The square is surrounded by all kinds of restaurants, art galleries and bars.

Our guide said we should take a peek inside the famous Million Dollar Cowboy Bar that

goes back to the early 1950s where the bar stools are western cowboy saddles. I went in, took a couple of photos, noticed the place was in chaos, and took my wife across the street to the Merry Piglets TexMex restaurant, which was well-organized, and we had a fine lunch is less than an hour.

When we were back on the bus, I found out that several of our new friends said it took them three hours to get fed at the famous Cowboy Bar. You see, this city, like others in very affluent areas, has a real problem. Several locals told me the place can’t find workers and some of the businesses are really hurting. Do you have any idea what rents might be here for young workers? I was told that some commute from Idaho.

So after lunch, we were on our way to the Teton Village Jackson Hole Mountain Resort for a ride up their aerial tram to the peak of Rendezous Mountain, 10,450 ft. high. They claim it is the longest ski lift in North America and they put 100 skiers with their equipment in each car in the winter. Okay, we had 50 people wearing shorts and sandals in our car and it seemed full. That must be some fun in the wintertime.

On our last day in the Grand Tetons, we took an “optional experience” that was worthwhile. My wife and I put on life vests and boarded a large rubber boat with eight other passengers. We all sat around the sides as the guide stood in the middle, operating two large oars. He said he was a recent graduate of the University of Missouri and came to the park to learn to be a river guide. After lots of training, he got his license and now had over 100 miles of experience taking passengers on the river. He did say that many of the guides had 10 to 15 years on the river, but we thought his stories were just fine.

This gentle 10-mile float trip, taking about 3 hours, covers the most scenic part of the Snake River, paralleling the great peaks of the park. At one point, the young guide mentioned this is where Ansel Adams took his iconic picture of the river bending with the mountains in the background. The 1942 black and white photo called “Tetons and Snake River” is perhaps Ansel’s most famous image. Sotheby’s sold a mural sized print of this photograph in 2020 for $188,000, the highest price ever reached by an Ansel Adams work. Reproductions are sold online and at Target for less than $30. The river runs another 1,000 miles before emptying into the Columbia, but I think, like Ansel, this stretch must be the most beautiful.

After this wonderful float trip, we had lunch at a fun place called Dornans, which has been on the river since 1948. Then it was back on the bus for a 40-mile trip up to Yellowstone National Park, the granddaddy of all our national parks. But that is another story.

As always, podonnell@fullerton.edu

Holiday Season Can Be A Gut Check

EVERYTHING YOU NEED TO KNOW ABOUT PROPER DIGESTION AT HOLIDAY TIME, MODERATION IS ESSENTIAL IN A HEALTHY DIET

BY DR. MICHAEL BRANT-ZAWADZKI

We all suffer abdominal ailments at some point. This is why our language is replete with idioms referencing our gastro-intestinal system. If you get butterflies in your stomach thinking about those large family gatherings, or the costs of Christmas, you also realize the connection between our brains and our guts. Hopefully, your intestinal fortitude will let you face what can be a daunting holiday season with grace and aplomb.

Why do I have the gall to connect the holidays to our bellies? Doctors regularly see a holiday-related uptick in various ailments related to our digestive system. Extremely common complaints such as abdominal pain, bloating, bowel irregularity and more serious conditions have led many health systems, like Hoag’s, to create multidisciplinary digestive health institutes.

Most abdominal problems are transient. Take Montezuma’s revenge – typically a violent bout of nausea, vomiting and diarrhea brought on by a bug in something we ingested south of the border. But more chronic conditions are also common. An inflamed gallbladder can be transient, recurrent, or require emergency surgery. It’s associated with gallstones (concretions of cholesterol and other substances that form in the gallbladder). Too much cholesterol in that holiday diet can help cause gallstones. The gallbladder sack stores bile made in the liver, then secretes it to help digest fatty meals. When a gallstone is pushed out with the bile, it can block the duct that channels the bile to the intestines, leading to an acute gallbladder attack. In the United States, approximately 10-15% of adults have gallstones, with approximately one million acute attacks presenting each year. Gallstones are the most common gastrointestinal disorder requiring hospitalization. The annual cost of gallstones in the US is estimated at $5 billion dollars.

Gallstones or too much libation during the holidays can also inflame the pancreas, a gland under the stomach that secretes other juices

aiding digestion through a duct connecting to that from the gallbladder. The pancreas also contains the cells that secrete insulin which controls our blood sugar. Repeated bouts of pancreatitis can be a cause of diabetes.

Speaking of too much libation, the liver not only manufactures bile (which is why we turn yellow when it malfunctions) but is a major metabolic factory for many of the necessary enzymes that are life-critical. Alcohol is processed there. The holidays bring an uptick in alcoholic hepatitis, the extreme of which can lead to cirrhosis of the liver and need for transplant.

As for the aforementioned stomach butterflies, if they are recurrent and associated with diarrhea, one may be suffering from irritable bowel syndrome, or IBS. IBS affects between 25 and 45 million people in the United States, about 2 in 3 of whom are female. The mind-body interaction is complex in this disorder, the brain can influence abnormal bowel motility.

Increasing research focuses on the role of the gut biome – the plethora of bacteria that coexist in our bowels routinely as part of evolution – in IBS and other bodily disorders. Gut microbes help break down food and achieve ideal acidity for optimal digestion. The key is making sure your gut is filled with “good” bacteria. A perfect example is better treatment of stomach ulcers by the recognition that it’s not just increased acidity, but an overgrowth of a bug called H. Pylori that predisposes to this condition. Probiotics help restore “good” bacteria.

The symptoms of IBS can mimic those of a more serious condition, Crohn’s disease. This inflammatory disturbance of typically the small intestine can be so severe as to erode the bowel wall and create false channels and pus pockets in the abdomen requiring specialized surgery. The role of the immune system, interconnections with the brain which controls bowel motility, the gut flora and other variables all contribute to this complex disease, requiring a team of integrated multidisciplinary expertise such as offered by the

inflammatory bowel disease program at Hoag’s digestive health institute. A related multifactorial condition affects the colon with similar complications – ulcerative colitis. Both can increase the risk for intestinal cancer. Hence the need for a team of gastroenterologists, oncologists, colorectal surgeons, nutritionists and psychologists.

A much more common colonic disorder is diverticulitis, which increases with aging. Diverticular disease ranges from 10% in those younger than 40 years up to 50 to 70% in those older than 80.

The cause is small berry like outpouchings called diverticula of the muscular colonic wall that propels food down the channel to its eventual exit. Those muscular forces and weak spots in the wall cause the outpouchings which can trap small pieces of food, like seeds, then become inflamed causing acute pain, perforation leading to an abscess, and even profuse bleeding. Nothing like blood coming out of your rectum to make your New Year’s Day memorable (just realize eating red beets can mimic blood in your toilet).

I do not mean to scare you by associating some of these more notable intestinal ailments with the holidays, as most abdominal groans are a temporary nuisance. Keeping a healthy diet and moderation of what you ingest especially during the holidays can prevent unwanted visits to your docs. Should, however, you need expert diagnosis and subspecialized management, it’s good to know Hoag’s digestive health institute can keep your gut in check.

A Source Of Hope

CITY OF HOPE GALA WELCOMES THE O.C. CROWD FOR AN AL FRESCO DINNER WITH SUPERSTAR ENTERTAINMENT FROM NICK JONAS. PRINCIPAL DONORS JULIA AND GEORGE ARGYROS AND THE ARGYROS FAMILY FOUNDATION HONORED.

Gov Pete Wilson, Gayle Wilson, President and CEO of Nixon Library Foundation Jim Byron

Kristie Reed and Evan Lamberg Debbie and Larry Bridges Lily and Michael Amini

Nick Jonas Salma and Hazem Chehabi

Walter and Linda Florie, Erin and Henry Walker

Carol and Kent Wilken

COH CEO Robert Stone, COH OC President Annette Walker, Lisa and Stephanie Argyros

DeeDee and Don Sodaro

Bonds Rule

U.S. TREASURY BONDS NOW PAY MORE THAN WHAT STOCKS HAVE RETURNED ACROSS MORE THAN TWO DECADES

BY IVAN ILLÁN

Capital markets and economic forecasting is based on framing data from different perspectives. Looking at how various asset classes have performed relative to each other over specific periods, while factoring in monetary, fiscal and geopolitical themes that have knocked around in the background, is a core exercise in the effort. During my own firm’s research, we stumbled across one perspective that is surreal. Global stocks (as measured by the unhedged price return on the MSCI ACWI Index, which includes large cap and mid cap companies from developed and emerging markets around the world) have returned substantially less than a 30-Year U.S. Treasury bond since December 31, 1997. To say it again, as unimaginable as it may seem, a boring AAA-rated U.S. government bond provided a much better cumulative return on your money than what global equities have returned across more than two decades. If that’s not shocking enough, keep reading.

Using the rates of October 5, 2022, investors could buy a U.S. Treasury 30-Year bond at a 3.76% annualized yield, a 10-Year at 3.75%, 5-Year at 3.96%, or a 2-Year at 4.15%. All these yields offer a better return (albeit at varying maturities) than what global stocks have delivered on an annualized basis for more than two decades. From December 31, 1997 through September 30, 2022, the global stock market returned an annualized 3.65%. One of my early-career mentors and a Wharton finance professor, Dr. Jeremy Siegel, authored his bestselling book, Stocks for the Long Run, in 1994, now in its sixth edition. I might suggest that he change the title to Bonds for the Long Run for its seventh edition.

On December 31, 1997, the 30-Year Treasury was selling at a 5.93% yield. This

would have provided a return of 5.93% annually if you had bought and held this bond to its maturity over the next 30 years (which still has a few years more until maturity, in this December 1997 purchase example). Even the U.S. stock market (as measured by the price return of the S&P 500 Index) would have been beaten during this timeframe, which returned an annualized 5.42% (through September 30, 2022). Again, framing data can be a powerful tool in portfolio management decision-making, helping to reveal endemic biases.

After more than a decade of extremely low interest rates (and bond yields) globally, investors have had the unenviable task of constructing portfolios without the utility of substantive yields on fixed income securities. To say that stocks have been overly relied upon in a disproportionate manner to serve investors’ goals, whether they be retirees, endowments or corporate general investment accounts, would be an understatement. To add insult to injury, 2022 has shown investors that a shifting interest rate paradigm has

clobbered market values on both their stock and bond allocations. If your forecasting efforts led you to a more defensive bond posture, prior to this year’s dramatic declines, you should now be able to take advantage of this altered market landscape.

Regardless of your current stock or bond allocations, it’s highly recommended to understand your portfolio’s bond maturity schedule and its credit quality to best navigate what lies ahead. With an inverted U.S. yield curve currently spooking stock markets around the world, don’t be shy about admitting what you do and don’t know. Actively seek the guidance of a proven track record investment manager or credentialed financial advisor. It would be a shame to spend the next couple of decades hoping for an outcome that may never arrive.

(Past performance is not indicative of future results. All data cited in this article has been sourced via a professional financial data subscription service and is available for your review upon request by emailing info@ alignewealthllc.com)

Finding Common Ground

TAKING TIME TO DEVELOP MEANINGFUL CONNECTIONS WITH OTHERS THROUGH SHARED EXPERIENCES

BY ALEX CHAZEN

If I have learned anything in my practice of law it is that more often than not, a simple question is not really so simple – particularly if you do not have a shared history. I received a call from a potential new client last week, and after talking to them for about thirty minutes, they asked, “So, what do you think of the case?” I responded that I did not yet know, and they were quite confused – “What do you mean? We just talked about it for thirty minutes!” I explained that the case involved a contract, and negotiations before they entered into the contract, as well as negotiations after the parties believed that the contract was breached. Without knowing the full history, I could not properly evaluate the case.

Similarly, I was recently having a conversation with someone about something that had happened at UC Irvine when I was there for my undergraduate degree. They asked me about an incident on campus, and whether I was there and involved. When I started to answer the question, I began three years before the incident – with how I started at UCI, and something that had happened when I was a freshman. My wife cut me off fairly quickly, “Alex, it’s a simple question – were you there?” I tried to explain that in order to understand why and how I got there, there was a certain history that they needed to know.

Every year, around this time, I try to take stock of the last year, and the people in my life – I try to write thank you notes for people who

I am grateful to have in my or my family’s lives. It occurred to me recently, as I was writing one such note to a colleague for a kindness that they probably never thought about again, that we all meet each other at a specific moment in time. We each have a personal history that we carry around with us (some call it baggage) that affects completely the way that we look at the world. I have written before about knowing the audience to whom you are speaking, and how that can change the way that an argument could and should be presented. But in that moment, as I was writing that note, it occurred to me that just as important is knowing the speaker, and the biases that impact the way each of us see the events that have shaped us.

When I turned 18, I spent sixteen days with my grandparents, traveling from city to city on the east coast in a car, to go to fourteen different baseball stadiums. Years later, when my grandpa was sick, I remember being in the hospital, reminiscing about that trip – the food, the baseball, the stadiums, the mishaps, the time my grandmother got pulled over for speeding while he and I were asleep – and I asked him why he called in so many favors from so many friends and acquaintances for the three of us.

You see, we sat in the first row for the All Star Game in Detroit, sat in the fourth row at Wrigley Field, went on a private tour of Fenway Park, went to Yankee Stadium before they tore it down, ate at landmark restaurants, went to the Rock & Roll, Football, Basketball, and Baseball Halls of Fame. He told me that he never expected me, an 18 year old kid, in college, to say yes to spending more than two weeks of his summer with his grandparents. When he was a kid, he wanted to spend time with his friends, and as an adult, realized that he wasn’t given enough time to truly get to know his grandparents. So when I said yes, he told me that after he dried his tears, he decided to pull every string he could to make that trip as incredible as possible.

A few days after I sent the thank you note, I got a phone call from its recipient. The first thing they said was, “I didn’t know that it meant so much to you.” And this person, who is purely a work colleague, could not have known my history, or why their kindness meant so much.

Too often, we forget that we cannot see the world through someone else’s eyes, even if we tried. But if we dig a little bit deeper, develop more of an understanding for the shared history – to round out the analogy, get into the documents to truly understand what happened between the parties – then maybe we would all find that we have a little bit more to be thankful for this season.

Alex Chazen is a Partner at the law firm Lorber, Greenfield & Polito LLP. He can be reached at achazen@lorberlaw.com.

Changes Coming For Division 1 Basketball

BBC MEMBERS OFFERED VIP ACCESS AND COMPLIMENTARY TICKETS

TO LONG BEACH STATE GAME DURING 2023 SEASON

BY RYAN G. COOK

Another wave of NCAA conference realignment is coming and this time for NCAA Division I basketball. While conference realignment in college sports has largely been attributed to college football, men’s and women’s basketball will also see vast movement in the near future including the Big Ten, Big 12, Pac12, SEC, AAC, Conference USA, the Sun Belt, Atlantic 10, Missouri Valley, and the WCC. Of college basketball’s 32 Division I conference, 22 have pending membership changes on the horizon. What will happen to our local conferences, The Big West, is also up for question, but for the 22-23 season it will feature a somewhat normal 20-game round-robin format with the 2023 Big West Basketball Championships

in Henderson, Nevada at the new Dollar Loan Arena, March 7-11.

The 22-23 Big West conference play will begin the final weekend of 2022, with teams meeting up for the first games of the season on Dec. 29. The majority of conference games will be played ThursdaySaturday with all regular season games slated for telecast on the ESPN family of networks through the multi-year, multiplatform media rights Big West Conference agreement announced last summer.

Last year’s conference Champion, Long Beach State, lost to rival Cal State Fullerton in the 2021 Big West Tournament Championship game, sending the Titans to March Madness, where they met the Duke Blue Devils in the first round, losing 78-61; while Long Beach State lost in the first

round of the NIT tournament to BYU 9372, despite a five-point first half lead. The Beach and the Titans will play against each other in the fourth week of the schedule, Thursday, Jan. 19, at The Walter Pyramid, before the return trip to Cal State Fullerton two weeks later, Thursday, Feb. 2.

Long Beach State sized up this year and signed multiple big men as the team supplements the existing core to help defend the Big West title this season. They are Chayce Polynice, 6’11”, son of 7-foot NBA star Olden Polynice, Joyce Shaumba Ngoyi, 6’10”, from the Congo, Amari Stroud, 6’10”, from Fresno, Lassina Traore, 6’10”, from Cote D’Irvoire, Matt Fegurgur, 6’10”, from Guam, and Tobias Rotegaard, 6’8”, from Norway. Coach Dan Monson is not going to let big men be an issue this season and the Big West Conference in general is not known for size. These recruits should be the difference, pending injuries, this season as it’s Coach Monson’s contract year. Long Beach State needs to make the tournament coming off a horrible budget and revenue year and losing Athletic Director, Andy Fee, to University of Washington.

Due to the Balboa Bay Club’s relationship with Long Beach State Athletics, there will be a “members free” game this season, including tickets and VIP access pre-game at half time in the hospitality lounge and courtside club, The Sandbar. The game will be marketed through a membership email with details and more information on how to secure your tickets.

Reaching some 20,000 qualiﬁed readers each month since 1948, Bay Window is the longest running direct mailed luxury lifestyle magazine in Orange County representing the Balboa Bay Club, Newport Beach County Club and Balboa Bay Resort, in addition to covering all kinds of community, social, business, and lifestyle topics relative to the community at large.

Please inquire for placement,

information.

Please contact The Bay Window Magazine Call: Bruce Cook 949.630.4515, Laurie Veitch 949.630.4517 Or email at: bcook@balboabayclub.com

Bayshores is one of Newport Beach’s premiere gate guarded bay front communities. Encompassing 247 single family homes, this fun spirited community offers an abundance of amenities for its residents including 2 private beaches, a play park, beach volleyball, guest dock, and yacht marina.