A. Lange & Söhne · Alexander McQueen · Audemars Piguet · Balenciaga · Berluti · Bottega Veneta · Breitling · Buccellati Burberry · Canada Goose · Cartier · Celine · Dior Men · Dolce&Gabbana · Fendi · Giorgio Armani · Givenchy
Gucci · Harry Winston · Hermès · IWC · Jaeger-LeCoultre · John Varvatos · Loewe · Loro Piana · Louis Vuitton
Moncler · Nike · The North Face · Prada · Ralph Lauren · Roger Dubuis · Rolex · Saint Laurent · Salvatore Ferragamo The Webster · Thom Browne · Tiffany & Co. · Tod’s · Tudor · Vacheron Constantin · Valentino · Versace · Zegna
5 PROMONTORY RIDGE DRIVE
Las Vegas, NV 89135 | $12,500,000
One-of-a-kind desert contemporary masterpiece in the highly sought after community, Promontory in The Ridges. Unparalleled quality of construction with exemplary interior and exterior design, including a copper roof and accent walls. Cul-de-sac Ridge lot with unobstructed strip, city, mountain and golf course views. Ultimate privacy and security with guard gate plus Promontory gate. Theater room, Gameroom, Executive Office, Sunken wetbar that opens up to the backyard and pool, basketball court, and putting green. Guest house includes a private entrance, two bedrooms, living room and a kitchenette.
BALBOA BAY CLUB | BALBOA BAY RESORT | NEWPORT BEACH COUNTRY CLUB
1221 West Coast Highway | Newport Beach | California | balboabayclub.com | balboabayresort.com | newportbeachcc.com
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, Ann Chatillon, Katherine Feehan, Melanie Hertrick, Clayton Lilley, Patrick O’Donnell, Aaron Trent, Marielena Verdugo
SeaNet's fractional yacht ownership programs provide you with all of the benefits of owning a yacht, without the extra hassles.
Turnkey Yacht Management
Professional Routine Management
Personalized Concierge Service
Ready to Cruise When you Arrive
Bruce Cook Editor
Dear Reader,
Sharing my personal gifts to all celebrating Twelvetide 2022. None come wrapped or tied in a big red bow. Mine are gifts of love. Afterall, love is the greatest gift of all, especially since the only gift that matters is sharing joy with the precious people in our lives.
Here we go.
On the first day of Christmas, my gift is hope for your good health. Without health, life is challenging.
Day Two…My gift is a wish for your serenity. May all the “noise” surrounding you be drowned out.
Day Three…Life is empty without the companionship of a good friend.
Day Four…My gift is for you to take in the beauty of nature, the wonder of the world. Put your toes in winter sand. Breathe in the sea air. Feel the brisk, tingle of coastal wind on your blushing cheeks.
Day Five…I give you the capability to find sensitivity for the unpleasant aspects of our modern world. Choose kindness. Don’t turn away from the unhoused person on the corner stoplight. Look to the left and say, “There but for the grace of God.”
Day Six…I give you the ability to find the courage to speak the truth. Little white lies are just as hurtful as big ones.
Day Seven…Learn to listen more, speak less. Speak when your thoughts are clear, and your words come without malice.
Day Eight…My gift is the motivation to strive to be smarter. Seek information, find facts, pursue education. Read books, study what moves you. This will change your life.
Day Nine…I give you the mindset to always embrace a sense of gratitude. No matter the circumstance, find the positive in the moment. It’s the glass half-full life.
Day Ten…I give you strength to fight off the “little green monster.” Jealousy and bitterness have no place in a life of joy.
Day Eleven…Wealth comes in different forms. Money is not God. Time is sacred and precious. Money comes and goes. Accomplishments matter. Live your best life and your needs will be met, perhaps even exceeded beyond your wildest dreams.
On the 12th day…if you have embraced at least three of the previous eleven gifts, taking each message to heart, then the final gift is a tangible present to give to yourself. On the eve of the Twelvetide, charter a Duffy Boat for an afternoon bay cruise on a warm (hopefully) winter afternoon with the bright sun casting diamonds on the bay current around you. Take two (not one) bottles of Costco Champagne ($19.99). You know it is rumored to be from the fine French House of Perrier-Jouët. Really? Why not? Bring some caviar too. Out in the middle of Newport Harbor say a prayer (out loud works) and offer hope for so many not able to join your cruise.
Happy Hanukkah, Merry Christmas.
Peace on Earth, Goodwill to All
Sincerely,
Bruce Cook Editor
Fashion For Food
THE HARVESTERS PRESENT THEIR 30TH FASHION SHOW AND LUNCHEON AT THE RENÉE AND HENRY SEGERSTROM CONCERT HALL IN SUPPORT OF THE SECOND HARVEST FOOD BANK OF ORANGE COUNTY. CHAIRED BY GAIL HAFT, THE EVENT RAISED $1.6 MILLION WITH SUPPORT FROM SOUTH COAST PLAZA, CITY NATIONAL BANK, BACCARAT, AND CASEY LESHER, AMONG MANY OTHERS. AN INCREDIBLE FASHION SHOW WAS PRESENTED BY OSCAR DE LA RENTA PREVIEWING THE PRE-SPRING AND SPRING 2023 LINE.
Ashley Fella, Rachel Fowler, Angela Margolis, Stephanie Muth Watts, Gretchen Krebbs, Veronica Slavik, Lauren Suryan, Jen Curley & Anna Sherwood
Closing out this incredible year with so much gratitude to my Clients for trusting me with their homes in 2022.
225 La Jolla, Newport Beach
2316 Cliff Dr., Newport Beach
3717 Channel Place, Newport Beach*
1621 Kent Lane, Newport Beach
1816 Buttonshell, Newport Beach
702 St. James Place, Newport Beach*
1725 Skylark, Newport Beach
1651 Pegasus, Newport Beach*
439 Harbor Island Dr., Newport Beach*
1736 Bonaire, Newport Beach*
412 St. Andrews, Newport Beach
3212 Broad Street, Newport Beach
601 Lido Park 5A, Newport Beach
125 Via Mentone, Newport Beach*
5 Shellprint, Newport Beach
1230 Essex, Newport Beach*
2904 Broad Street, Newport Beach*
7 Limoges, Newport Coast
620.5 Begonia, Corona del Mar*
604 Heliotrope, Corona del Mar*
219 E 16th St, Costa Mesa
2192 Pacific Unit C, Costa Mesa
151 Monte Vista, Costa Mesa
3079 Fernheath, Costa Mesa*
3040 Harding Way, Costa Mesa*
2463 Irvine Ave Unit E4, Costa Mesa*
2563 Orange Ave Unit E1, Costa Mesa*
2164 Canyon Dr. Unit A, Costa Mesa
341 Anderson Lane, Costa Mesa*
407 16th Place, Costa Mesa
24425 Santa Clara Ave., Dana Point*
21871 Harborbreeze, Huntington Beach*
21682 Bahama Lane, Huntington Beach*
212 6th Street, Huntington Beach
455 E Ocean Blvd Unit 612, Long Beach
840 Cedar Ave, Unit 11, Long Beach*
325 W Third Street Unit 408, Long Beach*
94 Hanging Garden, Irvine
139 Ceremony, Irvine*
47 Festivo, Irvine*
49 Echo Glen, Irvine*
31 Alicante Aisle Unit 59, Irvine*
34 Snapdragon, Ladera Ranch
24523 El Sorrento, Laguna Niguel*
10 Stoney Pointe, Laguna Niguel*
22792 Monteago Rd, Laguna Niguel*
22116 Caminito Amor, Laguna Niguel*
101 Esplanade, San Clemente*
| DRE 01716801
2991 Calle Gaucho, San Clemente*
8 Hubbard Way, Coto de Caza*
4 Black Walnut, Coto de Caza*
24771 Via Princesa, Lake Forest*
25486 Bayes Street, Lake Forest*
21206 Serra Vista #14, Lake Forest*
21206 Serra Vista, Lake Forest
27786 Tirante Drive, Mission Viejo*
22661 White Oaks, Mission Viejo*
22975 Bouquet Canyon, Mission Viejo*
24732 Via San Anselmo, Mission Viejo
17541 Orange Tree Lane, Tustin*
630 W Palm Ave #36, Orange
19131 Falabella, Yorba Linda*
12392 Ranchview, Santa Ana*
11402 Tobie Street, Garden Grove
1527 Winterwarm, Fallbrook*
1719 Creekside, Vista*
908 S Bon View Ave., Ontario*
724 Euclid Street, Santa Monica
6936 Kings Harbor Dr , Rancho Palos Verdes*
746 S Los Angeles Unit 601, DTLA*
3329 Coy Dr., Sherman Oaks
*Represented Buyers
The Joy Of Live Local Theatre
SOUTH COAST REPERTORY THEATRE, CONSIDERED ONE OF THE FINEST REGIONAL THEATRES IN THE NATION, HELD IT’S 2022-23 SEASON OPENING GALA AT NEWPORT BEACH COUNTRY CLUB. FUNDS RAISED WILL SUPPORT PERFORMANCES AS WELL AS EDUCATIONAL OUTREACH TO STUDENTS IN THE O.C. COMMUNITY.
Gala Dancing
Karole Foreman and H. Adam Harris
2022 Gala Committee: Talya Nevo-Hacohen, Kristen Griggs, Tammy Tang, Michael Ray, Sophie Cripe, Lea Kong
Kong family dancing
Stephanie and David Ivers
Angela Balogh Calin, Jennifer Parsons, Richard Doyle
Tammy and Sam Tang
David Emmes, Paula Tomei, Michael Ray
Karole Foreman
704
From The Back Seat To A Bed Of Their Own
SERVING PEOPLE IN NEED (SPIN) HELD ITS ANNUAL SEASONAL GALA AT BAHIA CORINTHIAN YACHT CLUB, CORONA DEL MAR ATTRACTING SOME 200 LOYALISTS INTENT ON HELPING TO HOUSE O.C. FAMILIES WITH CHILDREN IN SERIOUS NEED OF PERMANENT HOUSING TO AVOID HOMELESSNESS.
Cathy and David Lewis
Megan and Don Wagner
Kim and John Fraizer
Wayne and Diane Blackburn
Lorie and Jim Buchanan
The band Traffic Jam
SPIN donors Wayne and Mary Lou Shattuck and friends
Inspiring Youth
THE ANGELS BASEBALL FOUNDATION SPONSORS THE “FIELD OF DREAMS” GALA BENEFITTING BOYS AND GIRLS CLUBS IN THE O.C.
Michelle Hatch, Chuck Emanuele, Linda Morin
Dennis Kuhl, Chairman of the Angels Baseball Foundation, Michelle Hatch, Event Co-chair
Ed Elingwood, Michelle Elingwood, Ashton Nobles, Jeremy Nobles, their daughter Acelynn Nobles, Nicole Smith, Ryan Smith
Erwin Robles, Kate Robles, Claudia Robles
Aaron Teats, President of the Anaheim Ducks Foundation, and Justine Teats
Carter Montalvo, Xavier Ajayi, Sydney Lett, Jolynn Resor, and June Masaniai. Back Row: Anne Hertz-Mallari, CEO of the Boys & Girls Clubs of Greater Anaheim-Cypress, Irelynd Plummer, Jamison Resor, Kaiden’Jae Watkins
A Fabulous Night At The Balboa Island Fun Zone
The Balboa Island Museum Newport Beach, in the spirit of honoring the nautical history and the legacy of Newport Harbor, held its 2nd annual festival at The Fun Zone. The night of frolic, food, music, and carnival games raised both awareness and funding for the programs of the Balboa Island Museum named recently by the L.A. Times as “Best Museum in the Southland.” Produced by Linda Young and Elite OC Productions, the party attracted some 250 guests led by major sponsors Julia and George Argyros, Paula Castanon, Pam Selber, Bob Olson, Jeff Morad, Jill Wondries, Dan and Barbara Abbott, Cynthia Shafer, Royal Hen, Huse Skelly Gallery, Steve and Kathy Grosslight, Matt Leonetti and James and Marlene Quandt, Farmers & Merchants Bank. Museum founder and CEO Shirley Pepys charmed the crowd expressing gratitude for the support inspiring new locals to join the museum membership. Major Balboa Island Museum exhibits planned for 2023 include Theodore Robins Ford’s 100 birthday, founded on Balboa Peninsula at the Fun Zone in 1922 and the legacy of Disney reaching 100 years in the OC.
Crowd on the dance floor
Rileigh Hood, Collette Burns, Kristen Burns, Clint Burns
Catherine Lowe, Renee Lowe, Shirley Pepys
Seymour and Bobbi Beek, Cozy and Bob Ctvrlik Lisa and Jeff Johnston and Lisa and Neil Walsh Maddie and Lisa Jabara
Lee Healy and Larry Cano Linda and Burton Young Laurie and Marc Wax
Cynthia Shafer, Shirley Pepys
An exceptional memorial requires a plan.
From an intimate gathering to an extraordinary affair, we’re here to see that your wishes are honored and your unique story is told.
In life, we plan for many things—vacation, retirement, our children’s education. Shouldn’t we also plan final arrangements? While it can be difficult to talk about, making funeral, cremation or cemetery arrangements in advance can be a true gift to your family and bring you real peace of mind in knowing that you’ve taken care of an important responsibility. By making your arrangements in advance, you can also plan a service or memorial of your choosing.
So where do you start? Begin with the basics. Visualize how you would like to be remembered. The time to do this is now, when you can calmly and thoughtfully consider what is important to you. Is there a specific song or piece of music you love, or have a beloved pet you’d like to attend your service? Do you prefer a catered event or a simple ceremony? Would you like guests to leave with a special memento? When and where will the service be held? Perhaps you’re choosing cremation and would like to make those wishes known. All of these details and many more can be decided in advance, helping to create a truly unforgettable memorial.
When you make your final arrangements in advance at a Dignity Memorial® Premier location, you can expect extraordinary service from highly skilled professionals to help you plan a memorial that truly reflects your
unique life. The Dignity Memorial Premier Collection represents an exclusive group of select funeral homes, cemeteries and cremation providers with the highest of standards and unwavering focus on your needs. As part of this elite family of locations, Pacific View Memorial Park & Mortuary sits on breathtaking grounds overlooking the Newport Beach area and is home to meticulously designed buildings, courtyards and landscaping. It has been our mission for over 60 years to remind visitors of the beauty of life and offer a truly remarkable place to celebrate a loved one.
When you plan ahead at Pacific View, we not only help you create a beautiful and meaningful tribute, we anticipate your requests to orchestrate a highly personalized life celebration that honors the details you cherish. And whether that means special music and flowers or a red carpet event with a string quartet, it’s all up to you.
When you’re ready to get started, we’re here to see that your experience is handled exactly as you prefer. No detail is too small, no wish is out of reach. In fact, we take memorial services to the next level. Our attention to your requests is custom-tailored to fit your personal wishes in comfortable surroundings. We’ll see to it that every detail is remembered and expectations are not only met, they’re exceeded.
A Return To Night Club Glamor
THE BROTHER-SISTER ACT OF JUDY WHITMORE AND BILL GRUBMAN “TWO FOR THE ROAD” TAKES THE SAMUELI THEATRE CROWD AT THE SEGERSTROM CENTER FOR THE ARTS BACK TO THE ERA OF SINATRA, MARTIN AND SAMMY. A WORLD-CLASS BAND BACKED THE TALENTED DUO PERFORMING CLASSICS FROM THE AMERICAN SONG BOOK
Bill Grubman and Judy Whitmore
Bill Grubman
Whitney Mandel, Jerry Mandel, Frank and Lynn Wagner
Steve Braun, Judy Whitmore, Beckett Braun, Bill Grubman, Carolann Braun
Judy Whitmore with “Big Band” singer Luke Carlsen
Patty Grubman with Music Director/Conductor John Sawoski
Eugene and Carol Choi, Leslie and Scott Seigel
Linda Genewick, Steve Genewick, Peisha McPhee
Peisha McPhee and Judy Whitmore
The Culture Connection
SEGERSTROM CENTER FOR THE ARTS REACHES OUT ACROSS O.C. SUPPORTING ARTS EDUCATION FOR YOUTH
Segerstrom Center for the Arts has supported numerous arts education and community engagement initiatives over the past year and has worked to expand these efforts so that all people can find space for arts in their everyday lives. The impact of these programs is felt by the surrounding populations who now find theater more accessible at an earlier age, communities tied together through music and cultural traditions, and programs that bridge the gap between entertainment and education. In addition to being a nonprofit organization that brings world-class performing arts to Orange County, Segerstrom Center has also created one-of-a-kind programming that continually expands its impact year after year. Like arts organizations everywhere, ticket sales make up only a small portion of the funding needed to operate programs that support the Center’s vision to create a more culturally connected and vital community through the arts. Charitable contributions allow the Center to continue expanding its impact and reach more individuals with exceptional performing arts. The Center’s programs range from hands-on arts education experiences for students to summer camps for high-risk teens to free outdoor events that engage local communities, and
through our donors and sponsors, all of this is made possible.
In 2021-2022 alone, donations have allowed Segerstrom Center to host 15 Family Series performances with nearly 2,000 attendees, expand our internship program with 21 students completing over 3,000 total hours at the Center, and continue our Arts Connect program with 1,317 students and 1,570 teacher participants. We awarded 23 scholarships for ballet students to train at our American Ballet Theatre William J. Gillespie School, and Arts Teach reached an astounding 15,000 students across 23 elementary schools. The Center is in and of our community, and as the year winds down to a close, the plans for 2023 only continue to multiply. We are thrilled to continue growing the breadth and depth of our offerings, and we can’t wait to share what we have in store in coming months.
If you would like to make a donation toward supporting these arts education and community initiatives, consider a charitable gift to Segerstrom Center for the Arts before year’s end to receive tax benefits for 2022. For information on charitable giving or to learn more about the programs that these contributions support, visit scfta.org.
Swing For The Cure
THE 43RD ANNUAL DON BAYLOR 65 ROSES MEMORIAL CLASSIC TEED OFF AT STRAWBERRY FARMS GOLF CLUB LED BY TOURNAMENT CO-CHAIRS DOUG DE CINCES AND BOBBY GRICH.
ALL PROCEEDS DEDICATED TO FINDING A CURE FOR CYSTIC FIBROSIS. TO DATE 2022, MORE THAN $8 MILLION HAS BEEN RAISED BY THE GOLF OUTING FOR THE CAUSE.
Zetta Grich, Sue Hook, Alyson Rowden, Committee Members
Doug DeCinces, Bobby Grich, Co-Chairs
Mike Shumard, Emcee and Auctioneer
TJ Williams and Amy Williams
Oakey Daskas, CF Advocate and Brother
Zetta Grich, Sue Hook, Becky Baylor
Bobby Grich and Doug DeCinces with Kenny Metcalf and Band Dinner and Concert Guests
If The Shoe Fits
Bespoke shoe designer George Esquivel welcomes artists, designers, and fashion influencers at a chic midweek dinner reception in the Esquivel House shoe factory and boutique, downtown L.A.. Hosted by Esquivel in partnership with South Coast Plaza, where his custom shoes made to order for men and women have been featured in popup boutiques, the urban-vibe gathering was on-trend with L.A.-based star chef Patrick Cummins preparing lobster tacos served to patrons seated at creative modern tablescapes designed by White Lilac. In the crowd toasting wines provided by the exclusive Carhartt label, not sold to the public in stores, were Jennifer and Anton Segerstrom, Ursula Braeger, Lisa Feurst, Jassel Kaye, LACMA’s Kathryn Ross, CEO, The Board, April Uchitel, stylist and creative director
Stefan Campbell, and VIP partner Jason Luellen.
Diego Uchitel, Justin Nabors, Debra Gunn Downing, Anton Segerstrom, Lynn Segall, Bruce Cook, Michelle Tyree, Douglas Neill
Kellindo Parker
Debra Gunn Downing, April Uchitel, Douglas Neill and friend
Stefan Campbell Douglas Neill and Molly Downing
Anton Segerstrom, Chris Gialanella, Laura Eckstein (Angeleno Editor in Chief)
George Esquivel, Ursula Braeger and Lisa Fuerst
Custom footwear by George Esquivel
Jaime Camil and George Esquivel
Mary Torres, RiRia, Vivi Ren, Franco Chen
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!
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.
Machoskie & Associates
“May your heart be filled with laughter, your soul with joy and your home with love this holiday season.”
As we enter the last month of the year, our team is ready to celebrate a record-breaking year with over $150 million sold in 2022. More than sixty buyers and sellers trusted us to help them move to a new phase of their lives. We hope you will reach out to us if we can ever help you with any questions about the market, a referral anywhere in the US or if you are just in need of advice or a service provider!
Happy Holidays and Cheers to 2023,
INSIDE THE RARIFIED WORLD OF NEWPORT BEACH COUNTRY CLUB
Robin Shelton
CCM, PGA Master Professional General Manager
Newport Beach Country Club
Dear NBCC Members,
The holiday season is here, and it truly is the Most Wonderful Time of the Year.
This time of the year is filled with families, parties and fun—as well as celebrating memories and highlights from the year. This year at Newport Beach Country Club has been very special, with so many memorable moments.
From a staffing standpoint, we created and added three new positions to our team that we believe have enhanced the member experience. We promoted Melanie Stacklie to training manager, and she has been developing training and onboarding programs for all departments. Andrew Cichon joined our team as our new sommelier and is doing an outstanding job. Our desserts are now all made in-house, from scratch, thanks to our new pastry chef, Donovan Kolanek. Additionally, we believe in “internal promotion” and moved 11 of our team members into higher-level positions that align with their future goals.
It is hard to select the best highlights from projects, events and special experiences. Our golf course improvement project has received overwhelmingly positive feedback and we have improved our golf course by making it both more playable for our members, and more challenging for better players. The skydiving Easter bunny was a huge hit. I loved our Mother’s Day flower cart. The Men’s and Women’s Member-Guests and Big Wine, Small Plates were a blast with Chef Graeme and the culinary team hitting a home run.
On an industry level, NBCC received new awards from industry peers and trade magazines. The club started off the year by receiving the award of Distinguished Club – Elite Status from The BoardRoom magazine, in partnership with Forbes Travel Guide, for “private clubs that are recognized as providing a member experience at a level attained by only the finest clubs in the world.” Club + Resort Business magazine also awarded us with the following honors this year:
• #4 – Top Ranked Clubhouses
• #4 – Top Ranked Patios (for the Seahorse Grille patio)
• #1 – Top Ranked Pro Shops
It has been a very special year and, as you celebrate some great memories from 2022, we hope that moments spent at the club and the improvements we have made this year come to mind.
Best wishes for a great end to 2022 and more exciting things ahead at NBCC in 2023!
All the best, Robin Shelton
December Holiday Calendar
Danielle Sayer Membership Manager
JOHN & GRACE VISSER
John and Grace are lifelong farmers from the San Joaquin Valley. Their family farms produce almonds, blueberries and a variety of citrus fruits. They both enjoy a myriad of hobbies, but their children and grandchildren remain their pride and joy. The most cherished times are when the extended family comes to visit and everyone is together. Newport Beach has always been their “home away from home” and, now, they are thrilled to call Balboa Island home as well.
Happy Holidays, Members!
Thank you for being part of our NBCC family. We wish you and your loved ones a happy and healthy holiday season and all the best in the New Year!
Please help me welcome the following new members to the NBCC family:
LARRY WEBB
Larry is a partner with SullivanCurtisMonroe, a large regional insurance brokerage firm. He is a member of several community organizations and his interests include travel, golf, skiing, and spending time with family and friends. Larry lives in Newport Beach and has two daughters: Taylor, a recent Texas Christian University graduate, and Hailey, a sophomore at UC Santa Barbara.
THE WHEELER FAMILY
Justin and Shanel Wheeler live in Newport Beach with their two children. The couple grew up here in town and are also members at the Balboa Bay Club. Their daughter, Wylan, is attending preschool this year while their son, Kenton, is excited for his Mommy and Me classes. Justin invests in commercial real estate with his family and Shanel started her own organizational design company called Home on Point, which caters to celebrity clients. They enjoy going to the beach, taking bike rides and swimming in the pool together as a family. They are also excited for all that Newport Beach Country Club has to offer, especially all of the wonderful events.
THE SKOK FAMILY
Stephen and Jennifer Skok currently reside in the city of Chicago, where they have raised their three children. Ryan recently graduated from USC and currently lives/ works in Newport Beach while Nicholas will be a sophomore at USC in the fall. Caroline will be a senior in high school next year. Stephen is employed by Berkadia, a privately held commercial real estate company owned by Berkshire Hathaway & Jefferies Group. Jennifer is philanthropic-minded and has been actively involved in both the Lurie Children’s Hospital of Chicago (through the Children’s Research Fund) and the USC Parent Leadership Circle.
THE MITTAL FAMILY
Mohit is a managing director at PIMCO, where he manages the multi-sector credit and total return bond strategies. He also serves on the board of Orangewood Foundation. Shveta is retired from her corporate strategy role and is now establishing her own nonprofit as she takes care of their two kids Shaurya, 14, and Maira, 11. The Mittal family resides in Newport Coast.
Club Comparison
NEWPORT BEACH COUNTRY CLUB’S DIRECTOR OF INSTRUCTION DISCUSSES THE DIFFERENCES BETWEEN A HYBRID CLUB AND A FAIRWAY WOOD AS WELL AS WHY THEY’RE IMPORTANT TO YOUR GAME.
BY ASHLEY RYAN
While it’s truly up to the golfer which clubs they select for their set, a safe bet is to include a substantial amount of irons along with a putter, a wedge, a few woods and a hybrid. Of course, some variation may occur, but improving both your hybrid and fairway wood techniques can make all the difference.
According to Carlo Borunda, the director of instruction at Newport Beach Country Club, playing with hybrid and fairway woods can change the outcome of your game. “Golf is a challenging sport,” he says. “Therefore, players are constantly looking for ways to make it less difficult. You have that opportunity with hybrid clubs and fairway woods.” Here, Borunda delves into how to use these clubs to improve your score.
BAY WINDOW: What are the differences between a hybrid club and a fairway wood?
CARLO BORUNDA: At first glance, they appear to share the same characteristics. As you look closer, you will notice that the fairway wood has a larger clubhead and longer shaft. The combination of these two ingredients helps the golfer generate more power when distance is the goal. Some golfers struggle with the look and feel of these longer clubs. Many players prefer the shorter shafts and smaller head design of hybrid clubs. … These days, hybrid golf clubs are often used to replace multiple irons in a set of golf clubs.
BW: Why are hybrid irons and fairway woods important to the golf game?
CB: When a golfer requires more distance
and a higher ball flight than their longer irons can allow, they employ fairway woods. With the use of these clubs, a golfer can hit the ball farther and higher, giving them the ability to approach the course with the accuracy of a pro. However, for the same reason, more and more golf professionals are putting hybrids and high-lofted fairway woods in their bags. I recommend that all golfers follow their lead.
BW: How can you lower your scores with these types of clubs?
CB: When you can hit your golf ball closer to the hole, lowering your score is easier to do. The golfer’s objective is to complete this assignment with their wedges or midirons—9-, 8- or 7-irons. Unfortunately, certain holes’ lengths or the golfers’ slow clubhead speed necessitate using long irons (6, 5, 4 or 3 irons) or fairway woods for the approach shot. The odds of the golfer succeeding are increased by the higher lofted fairway woods and more forgiving hybrids. When utilizing these golf clubs, players can strike the ball farther and with greater accuracy. As a result, they have shorter and simpler one-putt opportunities.
BW: Is the hybrid technique more like an iron or fairway wood swing?
CB: The name “hybrid” refers to the club’s dual playing methods. The downward attack angle of the first technique is comparable to that of the iron swing. This technique is ideal to use when the golf ball is sitting in the rough or fairway bunker. I prefer to use the second technique, which mimics the fairway wood swing’s shallow attack angle. This swing pattern, in my opinion, is more accommodating and adaptable to the uneven playing conditions encountered on the golf course. When using either of these golf clubs from a tee, the shallower attack angle is preferable.
Comparing some of the different versions of hybrids and fairway woods.
BW: What tips do you have for choosing a set of hybrids and fairway woods?
CB: Hybrid and fairway wood clubs are available in a variety of lofts and head designs. Each year, equipment manufacturers improve the performance of these clubs. Some options provide more forgiveness, while others are geared with increasing the golfer’s distance. It is important to work with a club fitter who uses launch monitor data to help you decide which of these options is best for your game. The more sophisticated monitors can help you choose the best attack angle by calculating the golf ball’s carry distance using important data points like launch angle, backspin and quality of contact.
BW: What do you recommend working on when using a hybrid?
CB: Your intended swing style will be supported by where you place the golf ball in your stance. If you prefer to use the hybrid with the downward attack angle of an iron, position the golf ball toward the middle of your stance. With this ball position, the golf ball will typically fly lower, so it’s important to prepare for more roll once the ball lands.
To create a shallower attack angle, move the golf ball forward in your stance. In order to improve your confidence with this technique, I recommend practicing with
the ball on a tee. Most of the time, a shorter tee height is preferred, but I do vary the tee height to encourage a more upward attack angle and higher ball flight.
BW: How can you work on improving your technique with these clubs on the golf course?
CB: I advise my students to take advantage of every opportunity to practice a new technique while playing a round of golf. Most tee shots can be easily replaced by a fairway wood in place of the driver, and you’ll see an improvement in the number of fairways hit during that round. The hybrid can be used on both longer par-3 holes and shorter ones. Whenever possible, I also advise using the hybrid from the rough. When trying to advance the ball with a lower ball flight while also needing distance, it is a great replacement for the less forgiving long irons.
BW: What tips do you have for improving your fairway wood technique?
CB: Many golfers struggle with these clubs because they do not understand the significance of balance. The fundamentals of setup—which include ball position, stance width, posture and arm hang—are necessary tools [to use] before making the actual swing. Assuming that these are correct, the golfer’s effort must be monitored. Making
solid contact is the first step toward developing confidence, so swinging at a speed that promotes balance becomes critical. The ideal swing tempo is a 3-to-1 ratio in which the backswing is slower than the forward swing. As you increase your clubhead speed, keep an eye on the quality of your contact with the golf ball. You will eventually notice a negative return, at which point you will have to weigh the advantage of the occasional great shot for consistently good shots.
BW: Are these clubs only for the novice- to intermediate-level golfer?
CB: For a long time, the better players in the game were hesitant to use hybrids or highlofted fairway woods, preferring to build their set of clubs around the more traditional long iron. As previously stated, golf club manufacturers are constantly developing new technology to help golfers enjoy the game. The better players hit the ball at much faster swing speeds. Lowering the launch angle and backspin of the golf ball is critical for these golfers’ efficiency when choosing their equipment. These golfers are also less concerned with the forgiveness of these clubs and more concerned with the appearance and feel of the equipment they use. The golf club engineers can design golf clubs that meet these requirements by redistributing weight in the clubhead and flex of the shaft.
Depending on how far the hole is, you can choose to use a fairway wood or a hybrid when your golf ball lands in the fairway or in the light rough.
When the golf ball is in deep rough, a hybrid with more loft is the better option due to how the club interacts with the longer grass.
Not-So-Scary Halloween
FAMILIES STOPPED BY NEWPORT BEACH COUNTRY CLUB DECKED OUT IN THEIR FINEST COSTUMES TO CELEBRATE THE HOLIDAY IN STYLE.
Toy Story-themed family costumes
Train rides on the lawn
Connor Townes, Blakely Townes
Trick or Treat
The Wheeler family
Elliette Sbicca
Justin Salib decorating a pumpkin
Isabella Monroe, Sasha Salib
Mummy wrap competition
Halloween fun with friends
The Stumpo family
Halloween candy madness
Sterling Cain, John Cain, Jameson Cain
Mei-Chi Flesher, Mia Flesher
Halloween mummy wrap contest
An On-Course Occasion
GOLFERS AT NEWPORT BEACH COUNTRY CLUB RECENTLY COMPETED IN THE ANNUAL MEMBER-MEMBER, WITH TYLER TERRY AND GARY MULL NAMED CHAMPIONS.
Ted Fike, Michael Kelly, Terry Solon, Mick Manzi
Tayt Ianni, Jeff Bower
Member-Member champions Tyler Terry and Gary Mull
Jon Dishon, Taylor Butcher
Mark Susson, David Susson
Bobby Nichols, John Blanchard, Mark Romeo, Mike Coburn
Joe Shockey, James Shockey
Paint & Sip
MEMBERS CRAFTED GOURD-GEOUS FALL PAINTINGS DURING NBCC’S LATEST WINE AND CANVAS EVENT.
Nancy Johnson, Shari Stewart and friend
Fun evening with friends
Scott and Amy Anderson with friends
Pumpkin painting fun
Taylor Lingenfelter, Melissa Goodmon and friend
Suzanne Podany, Mani Moore and friends
Decadent Desserts
FIND THE PERFECT SWEET TREAT TO COMPLETE YOUR HOLIDAY DINNER WITH THE HELP OF DONOVAN KOLANEK, NEWPORT BEACH COUNTRY CLUB’S PASTRY CHEF.
BY ASHLEY RYAN
Aholiday meal isn’t complete without a delicious dessert to cap the night off. But dishes like spiced fruitcake, gingerbread cookies, pumpkin pie, sugar plums and yule logs are played out. Instead, opt for something unique this season, courtesy of Newport Beach Country Club Pastry Chef Donovan Kolanek.
As a pastry chef, it’s no surprise that Kolanek is often delegated to bring dessert. As he’s often working at prime times during the holidays, he often celebrates after the fact, but one of his favorite treats to prepare for friends and family is croissant bread pudding with vanilla anglaise.
“Bread pudding is a great way to use leftover bread from a holiday gathering,” Kolanek notes. “I’ve made bread pudding with challah bread, King’s Hawaiian rolls, [even] brioche burger buns—but my favorites are croiants. The flaky butteriness always makes a crowd-pleasing pudding. And you can mix in fruit or chocolate chips, too.”
Of course, he adds, the dish wouldn’t be complete without the vanilla anglaise. “You must have a good sauce to drizzle on top,” he says. “I go with the classic crème anglaise, or custard sauce. It tastes like melted ice cream.”
Kolanek adds that the sauce can also be spiked with a shot or two if you have an adult crowd. Whether you choose whiskey, rum or your favorite liqueur, you’re sure to add something special to the flavor of your dessert with this addition.
Here, learn about everything you’ll need to make this dessert for your own family this holiday season.
RECIPE
CROISSANT BREAD PUDDING WITH VANILLA ANGLAISE
Yield: 12-15 servings
Croissant Bread Pudding:
1 quart milk
1 pint heavy cream
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
8 eggs
1 tablespoon vanilla
10 large croissants, cubed
Preheat the oven to 350 F. Start by warming the milk and cream, then add half of the sugar, cinnamon and nutmeg and bring to a simmer. Whisk the eggs, the rest of the sugar and vanilla in a large bowl. Temper the hot cream mixture into the egg mixture in the bowl. Fill a baking pan with cubed croissant pieces, then pour the mixture over them and mix until the liquid has soaked into the bread. Cover the pan with foil, place onto a shallow baking sheet filled with water and bake for 40 minutes. Remove the foil and bake for another 30 minutes. Allow to cool 30 minutes before serving.
Vanilla Anglaise Sauce:
1 pint heavy cream
1/2 cup sugar
2 teaspoons vanilla bean paste 5 egg yolks
In a small pot, whisk together heavy cream, half of the sugar and vanilla bean paste, then bring to a boil. Whisk the egg yolks and the rest of the sugar together in a bowl. Temper the hot cream mixture into the egg mixture in the bowl, then return everything to the pot and cook until thick enough to coat the back of a spoon. Allow the sauce to cool completely, then drizzle over top of pudding.
Merry Meals
BIANCA GILLETT, DIRECTOR OF FITNESS AND RECREATION AT NEWPORT BEACH COUNTRY CLUB, REVEALS HOW TO CRAFT
BY ASHLEY RYAN
A
HEALTHY DINNER FOR THE HOLIDAYS.
During the wintertime, it can be hard to keep up with healthy eating habits. After all, hearty comfort foods fill tables in the colder months and delectable desserts always follow—especially during the holidays.
“It is easy to let the wheels fall off during the holiday season,” says Bianca Gillett, director of fitness and recreation at Newport Beach Country Club. “And it can become a slippery slope very fast to where most people find themselves in a bad spot come January for their New Year’s resolutions.”
Instead, Gillett says, making healthier choices will help you feel good about yourself and your body—while still enjoying some of your favorite dishes. “It’s all fun and games until your pants don’t fit anymore,” she adds. “I am not saying to not treat yourself, but
let’s focus on being intentional and finding some balance during the holiday season, so we don’t end up hating … [ourselves] in the new year.”
As you curate your holiday menus this December, consider these recipes, recommended by Gillett, to maintain healthy habits and keep you feeling your best.
BAKED CRANBERRY CHICKEN
Yield: 6 servings
2 cups cranberries
1/3 cup brown sugar
4 tablespoons white wine vinegar
6 pieces bone-in chicken
8 cloves garlic, minced Salt Pepper
1 1/2 tablespoon fresh rosemary, chopped
1 teaspoon paprika
1/3 cup olive oil
1 lemon, juiced
3 stalks celery, chopped
1 yellow onion, chopped
1/2 cup chicken broth
Preheat the oven to 425 F. Combine cranberries, brown sugar and half of the white wine vinegar in a small bowl, then set aside. Rub garlic on both sides of each piece of chicken, then season with salt, pepper, rosemary and paprika. In a large bowl, combine olive oil (save 1 tablespoon for later), lemon juice and the rest of the white wine vinegar. Add the chicken, celery, onion and juiced lemon halves. Mix everything together with your hands, then set aside to marinate. In a skillet, heat 1 tablespoon of olive oil to medium-high heat, then brown chicken for 5 minutes; flip and repeat. Place chicken, ingredients and liquid from marinade bowl in a large baking dish. Add chicken broth and sugared cranberries. Bake for 35 to 40 minutes, then serve.
SCALLOPED POTATOES
Yield: 8 servings
5 large potatoes, peeled and sliced
3/4 cup onion, chopped
3 tablespoons olive oil
3 tablespoons cornstarch
1 3/4 cups gluten-free chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon black pepper
Parsley (optional)
Preheat oven to 350 F. Grease a large baking dish, then layer potatoes and onion within, making sure the top layer is potatoes. In a small pot, heat olive oil over medium heat. Fold in cornstarch until smooth. Add chicken broth, mayonnaise, salt and pepper. Stir until thick. Pour the mixture over potatoes. Sprinkle with parsley (optional). Bake for 50 to 55 minutes, then serve.
ZARZAMORA/SHUTTERSTOCK.COM
STUFFING
Yield: 8 servings
5 tablespoons coconut oil
1 pound ground pork
Salt
2 cups onions, diced
2 cups bell peppers, diced
4 cups mushrooms, diced
2 cups apples, diced
8 ounces cranberries
1 cup pecans, chopped
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
2-3 fresh sage leaves
4 eggs
1/4 cup chicken stock, salted
2 tablespoons coconut flour
Preheat oven to 350 F. In a cast-iron skillet, melt 2 tablespoons coconut oil over medium-high heat. Add pork and cook 3 to 4 minutes, until it browns. Add a pinch of salt and remove, setting aside in a large bowl. Drain excess liquid from skillet and add 1 tablespoon of coconut oil. Turn heat to medium, then add onions. Saute 6 to 8 minutes, or until soft and golden. Add to large bowl with pork and add 1 tablespoon of coconut oil to skillet. Add bell peppers. Saute 4 minutes, then add to large bowl with pork. Add 1 tablespoon of coconut oil to skillet, turn heat to medium-high, then add mushrooms. Saute 3 minutes, stirring often, then add to large bowl with pork. To the bowl, add apples, cranberries, pecans, rosemary, thyme, sage and a pinch of salt. In a medium bowl, beat eggs, chicken stock and coconut flour. Pour mixture into large bowl with the pork and other ingredients and mix thoroughly. Pour into casserole dish and bake for 1 hour. Allow to cool for 10 minutes, then serve.
MINIATURE CHOCOLATE CHEESECAKES
Yield: 20 servings
Vanilla Cheesecake:
2 cups unsalted cashews, soaked
1/4 cup lemon juice
1 teaspoon vanilla extract
1/2 cup maple syrup
1/2 cup full-fat coconut milk
1/4 cup coconut oil
Pecans, for garnish
Pecan Crust:
1 cup dates, pitted
1 cup pecans
1/2 cup coconut flakes
1 tablespoon coconut oil
Sea salt
Dark Chocolate Topping:
1 cup dairy-free dark chocolate chips
3 tablespoons full-fat coconut milk
Place cashews in a large bowl, then soak in hot water for 1 hour. Add all crust ingredients to a food processor and ground evenly. Drain the water from the cashews and place in blender along with all other cheesecake ingredients. Blend until smooth. Grease two muffin tins with coconut oil. Spoon 1 tablespoon of crust mixture into each muffin space and compress using parchment paper. Top each crust with 1 1/2 tablespoons cheesecake filling. In a small pan, slowly melt chocolate chips and coconut milk over low heat, stirring frequently. Swirl a spoonful of the topping into each space, onto the cheesecake mixture. Put in freezer until 5 to 10 minutes before serving.
KEEP IN MIND
This holiday season, turn to these tips when trying to maintain healthy habits.
1. Grab organic ingredients. “Organic foods have fewer pesticides and heavy metals, more healthy fats, no antibiotics or synthetic hormones, and more antioxidants,” notes Bianca Gillett, director of fitness and recreation at Newport Beach Country Club.
2. Make meals gluten-free or dairy-free for less inflammation and better digestion.
3. Turn to oils. “Cook with oils like olive and avocado oil compared to butter whenever you can to reduce calories and better food quality,” Gillett says.
4. Though it may be tempting, don’t overeat.
All in the Details
BRITTANY NORTON, STAFF ACCOUNTANT AT NEWPORT BEACH COUNTRY CLUB, LOVES HER METICULOUS JOB FOR ITS PROBLEM-SOLVING ELEMENTS.
BY ASHLEY RYAN
It’s been roughly a year since Brittany Norton joined the accounting team at Newport Beach Country Club, stepping into the role just before Christmas last year.
“I had the pleasure of working with Robin Shelton, [our] general manager, … at a previous club,” she notes. “It was a great opportunity for growth, and I absolutely loved the
idea of … working with Robin again.”
As staff accountant for the club, Norton is responsible for overseeing and facilitating NBCC’s accounting operations, alongside Pam Burns and Michelle Sanchez. Each day during her shift, you’ll find her doing everything from generating internal financial reports and posting transactions to monthly tasks such as generating the member
statements and bank reconciliations.
“I love accounting because, although it may be cyclical, with the same job duties and deadlines every month, it is very detail oriented and keeps me motivated,” Norton explains. “It’s one of the only things in college that genuinely challenged me. I am a problem-solver at heart, so accounting was a perfect fit for me.”
Before coming to NBCC, Norton earned a bachelor’s degree in accounting from Rasmussen University before taking on roles as an administrative assistant at the former SeaCliff Country Club in Huntington Beach and an accounts receivable/accounts payable (AR/AP) clerk at a manufacturing company called Infratech Heaters USA.
So far, her experience working at NBCC has been positive, thanks in large part to her colleagues. “The team we have here is so caring and hospitable,” she says. “We live and breathe hospitality, and we are genuinely empathetic people. Everyone is so welcoming, hardworking, supportive and always willing to help. It is a great place to be.”
The most challenging thing she’s faced so far? “Being away from my fur babies,” Norton adds about the two corgis, Kona and Ben, that she shares with her fiancé, Khris. The couple is currently planning their wedding, coming up in January 2023, and enjoy spending time at Disneyland together. Norton also enjoys playing video games and hanging out with her family when she has some downtime.
Following her wedding early next year, Norton says she would really like to travel to Tokyo as well as go back to school to begin working on her master’s degree.
While she loves her accounting role, she could also see herself working in the performing arts. “I’d be an opera star if I could,” Norton notes, adding, “Music has always been a huge part of my life.”
Brittany Norton
Embracing the Chaos
NEWPORT BEACH COUNTRY CLUB MEMBERS JIM AND JUDY DAVENPORT SHARE THEIR CURRENT STATE OF MIND, WHICH MOMENTS IN THEIR LIVES WOULD MAKE FOR A GREAT MOVIE AND THEIR FAVORITE CLUB EVENTS.
Every so often, the editors of Bay Window send out a questionnaire to one of the esteemed members or employees of an International Bay Clubs property to gain some insight into his or her life. These nine questions allow our readers to learn something new about old friends, or discover somebody they have not met before. For this issue, we’re getting to know Newport Beach Country Club members Jim and Judy Davenport.
BAY WINDOW: What is the quality you most admire in a person?
JIM DAVENPORT: Patience—a trait my wife is continuously working on.
JUDY DAVENPORT: Punctuality—a trait my husband is continuously working on.
BW: Who are you currently most proud of?
JIM/JUDY: We are more than proud of our kiddos, Jack and Kate. They make us laugh, have big hearts and are just fun to be around.
BW: What “old person” things do you do?
JIM: No more running for me; I am all about the power walks now. I started a “dad walk” in my neighborhood and our favorite topics include what brand of barbecues we like the best.
JUDY: I love going to bed early. I’m usually exhausted by 9 p.m. I also look forward to waking up early and enjoying my morning coffee solo before anyone else gets up.
BW: Who is your hero?
JIM: My father, Bill Davenport. He came from humble beginnings to accomplish very
meaningful things. My dad cared deeply about his faith, his family and friendships.
JUDY: My grandmother. She was an amazing woman and a reliable resource to me. She taught me lessons I use in my daily life.
BW: What is your current state of mind?
JIM/JUDY: Our family’s theme throughout this year has been “embrace the chaos,” professionally, politically and while parenting.
BW: What guilty pleasure makes you feel the most alive?
JIM: Competition. I like to compete in everything. There has to be a winner and a loser, always. It drives my wife and kids crazy.
JUDY: Sidecar Doughnuts and a midday Kéan Coffee.
BW: What event in your life would make a good movie?
JIM: My professional poker playing days. The movie “Rounders” needs a sequel.
JUDY: Both my deliveries at Hoag Hospital. Warning: explicit language.
BW: What do you consider to be your greatest achievement?
JIM: I have found a career in something I truly love to do: helping others make good decisions.
JUDY: Beating Jim in pickleball every Sunday afternoon. It never gets old.
BW: Out of all of the events at NBCC, what’s your favorite and why?
JIM: Easily the cardboard boat races. I take building my boat very seriously. Unfortunately, it’s not long after my kids board the cardboard- and tape-filled vessel that it keels over and we take home the Titanic trophy.
JUDY: I always look forward to the Dive In movie night [at the swimming pool]. It’s so much fun for the kids and adults.
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
Happy Holidays!
I know it sounds cliché, but I love this time of year! The lights, the decorations, all the fun events and, I’m sorry but I started listening to holiday music the day after Halloween. Don’t even get me started on how many Hallmark Christmas movies I’ve already watched. The holidays can bring out the best in people but for many it can also be very stressful. I challenge you all to take things as they come. The presents don’t have to be expertly wrapped; they just have to conceal and hey, that’s what gift bags are for right? The cookies don’t have to win a bakeoff, as long as they are made with love (and are edible) it’s a win! The most important thing to remember is to make time to enjoy family and friends.
An even better way to enjoy the holidays stress free is to let your Bay Club family help you destress. Of course, the best way to destress is by booking yourself a treatment in the spa. While you’re there, pick up some great gifts for those still on your shopping list. Holly Monson, our Spa Manager, has filled the shop with great holiday gifts that will leave you feeling pampered head to toe. Not to mention all the great logo wear she just got in!
Members Grill is always ready to take care of the cooking for you whether it’s a quick lunch or dinner for the whole family. They are also happy to host you for Christmas Eve and Christmas Day.
I look forward to welcoming all our members at our Holiday Member Mixer on December 5th, as well as all our other upcoming events. Don’t forget Boat Parade is Wednesday, December 14th - Sunday, December 18th and be sure to sign the kids up for our Winter Kids Camp. Ashley Pitcock, our Director of Recreation, has scheduled three weeks of holiday fun to entertain the kids and keep them busy during the holiday break!
As we move out of 2022 and into a year of celebrations for our 75th Anniversary I want to thank all our Bay Club families for their continued support of the club. It is our pleasure and privilege to serve you. On behalf of myself and the entire Club team we look forward to bringing you a wonderful holiday season and a memorable New Year!
Lastly, I leave you with my Christmas wish for you. May you always have time to count your blessings and when you get the chance to pay it forward, I hope you take it.
Leticia
H LADIES BUNCO NIGHT 5:30 – 7:30 PM LIBRARY H YOGA
December Calendar
H MONDAY NIGHT FOOTBALL 5:15 PM MEMBERS GRILL
HOLIDAY MOVIE NIGHT BUCKETS 10:00 AM – 6:00 PM CLUB
Gillett Director of Membership
Holiday Kinship At The Club
SPREADING PLENTY OF CHEER THIS TIME OF YEAR
BY SELBY GILLETT, DIRECTOR OF MEMBERSHIP
What a fun holiday season the Club has had so far! Normally, I’m a pretty firm believer in not having Christmas eclipse Thanksgiving, but since I missed the holidays here last year while out on maternity leave, I am all about the extra couple weeks of merry season cheer! As someone who was absent for last year’s festivities, I can say with absolute confidence it is not something you want to miss.
From transforming the lobbies into winter wonderlands to keeping you all busy with countless events, we work hard to make sure there is plenty of opportunity to experience fun and find cheer here all month long. But what really brings the holiday season to life and makes it so endearing at the Balboa Bay Club is the participation and kinship of you, our members. Oh, what a joy it is to hear the halls ring with your laughter, shine with your warm smiles, and echo with your wishes of good tidings from one to another. We thank you for being the final and key element to making this place truly magical. It is our pleasure to be your home away from home for the holiday season where genuine connection can happen and fun can be had.
We wish you and yours a peaceful holiday and a joyous new year!
“The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart.” – Helen Keller
Please join me in welcoming:
Selby
PLACE FAMILY:
The Place Family is looking forward to sharing holidays with friends and meeting new ones at the BBC events. This Fall you can catch us watching a game or two!
HENNING FAMILY:
The Henning family is looking forward to celebrating the holidays at the BBC and can’t wait to join the festivities and meet fellow members!
[ BALBOA BAY PREVIEWS ]
DECEMBER
STROLLING DICKENS’ CHRISTMAS CAROLERS
DECEMBER 1, 14, 16, 24 & 25 • 6:00 – 8:00 PM
CLUBHOUSE AND 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. Enjoy Executive Chef Jacob’s delicious holiday offerings! A special holiday dinner while Dickens’ Carolers stroll the room. Space is limited. Reserved seats for Tree Lighting are not included with purchase of dinner. Reservations required, please call Members Grill at 949.630.4290. 48-hour cancellation policy in effect.
“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 you 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. Reservations required, please call Members Grill at 949.630.4290. 48-hour cancellation policy in effect.
1221 CLUB HOLIDAY LUNCHEON & FASHION SHOW
MONDAY, DECEMBER 5 • 11:00 AM • GRAND BALLROOM B Join us in the Grand Ballroom for the 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! Reservations required, please call the Club Desk at 949.630.4120. 48-hour cancellation policy in effect.
“JINGLE, MIX & MINGLE” HOLIDAY MEMBER MIXERBENEFITTING TOYS FOR TOTS
MONDAY, DECEMBER 5 • 5:30 – 7:30 PM GRAND BALLROOM
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, No Guests. Reservations required, please call 949.630.4120.
YAPPY PAW-LIDAYS – CHRISTMAS PHOTOS WITH SANTA PAWS
TUESDAY, DECEMBER 6 • 4:30 – 5:30 PM IN THE 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
MONDAY, DECEMBER 12 • 5:30 – 7:30 PM • LIBRARY
Make reservations quickly to join us for the fast-paced dice game of Bunco. This event sells out quickly. House wine and snacks included. Bring $12 cash for game buy-in, all monies awarded at the end of the games. Even the biggest loser can come home the biggest winner! Space is limited. A Members only event. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.
114TH ANNUAL NEWPORT BEACH
CHRISTMAS BOAT PARADE
DECEMBER 14 – 18 • STARTING AT 5:00 PM, PASSING BY OUR SHORE AT APPROXIMATELY 8:20 PM
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. Reservations required. Please call 949.630.4290. 72-hour cancellation policy in effect.
BOAT PARADE – MEMBERS BEACH & LAWN
CASUAL DINING AND BEST VIEWING NIGHTLY
6:00 – 9:00 PM
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 fire pits, dine with plenty of seating and live music entertainment throughout the night. Bring your blankets and jackets. No reserving of fire pits. 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
Gather your family for a Christmas movie night at home. Complete the experience with your very own pre-made 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.
January
NEW YEAR’S DAY BRUNCH IN MEMBERS GRILL SUNDAY, JANUARY 1 • 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
SUNDAY, JANUARY 1 • 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.
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, JANUARY 5, 12, 19 & 26 • 5:00 – 9:00 PM
MEMBERS GRILL
A Member favorite returns! 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.
WEEKEND BRUNCH
EVERY SATURDAY AND SUNDAY • 9:00 AM – 2:00 PM MEMBERS GRILL
Enjoy Chef Jacob’s fabulous Brunch on the Bay. All of your favorite specialty items including Avocado Toast, Eggs Benedict, Huevos Steak Rancheros and Crispy Fried Chicken ‘n’ Waffles. Kids will love Captain Crunch French toast, delicious Belgian Waffles, and Buttermilk Pancakes hot off the griddle! Reservations required, please call Members Grill at 949.630.4290.
BCS NATIONAL CHAMPIONSHIP GAME
MONDAY, JANUARY 9 • 5:00 PM • MEMBERS GRILL LOUNGE
Come down to the Club and join us in the Lounge as we watch the BCS National Championship. Great drink specials available throughout the game! Check local listing for game time. Reservations required, please call 949.630.4290.
NFL PLAYOFFS – MEMBERS GRILL
Happy Hour specials available in the Lounge throughout the games. Reservations not required.
THE EDWARDS TWINS – MASTER IMPERSONATORS
THURSDAY, JANUARY 12 • 7:00 PM SHOWTIME
GRAND BALLROOM
Remember all the wonderful variety shows we all grew up on in the ‘70s & ‘80s? Now is your chance to see them all live and re-created by Las Vegas’ number one impersonators of all time. Twin Brothers Anthony and Eddy Edwards utilize the latest Hollywood-grade makeup and prosthetics for a nonstop parade of stars. All your favorite legendary superstars come alive in “An Evening With The Stars.” Tickets $60 each. RSVP today, please call 949-630-4120. Adults only. Join us for pre-theatre dining at Members Grill by calling 949.630.4290.
EXPERIENCE “A LITTLE ITALY” AT THE CLUB
EVERY SUNDAY NIGHT • 4:00 – 8:00 PM • MEMBERS GRILL
Join us in Members Grill for our delicious Italian dinner night. Chef Jacob’s Italian Classics Menu will include your choice of savory Italian favorites you are sure to love. Reservations required, please call Members Grill at 949.630.4290.
LIFE SAVERS FOUNDATION OF ORANGE COUNTY*
THURSDAY, JANUARY 19 • 6:00 PM RECEPTION, 8:00 PM PROGRAM, 9:00 PM DANCING AND ENTERTAINMENT • GRAND BALLROOM
Founding Chair Mrs. Carole Pickup and Executive Director Dr. John Huffman, and Co-Chair and Organ Donor Heidi Miller cordially invite Balboa Bay Club, Newport Beach Country Club, Balboa Bay Resort guests and friends community-wide for an evening to bring awareness to the crucial need for living organ donors. See full page ad in this publication. Your participation is life changing. Requested donation $250 per person. Checks
THE BEST GIFT OF THE SEASON!
EXCLUSIVE ENGAGEMENT AT BALBOA BAY CLUB FOR BBC MEMBERS AND THEIR GUESTS ONLY! THE EDWARDS TWINS, MASTER IMPERSONATORS
THURSDAY, JANUARY 12, 2023 • 7:00 PM SHOWTIME • GRAND BALLROOM
Remember all the wonderful variety shows we all grew up on in the ’70s & ’80s?
Now is your chance to see them all live and re-created by Las Vegas’ number one impersonators of all time.
Twin Brothers Anthony and Eddy utilize the latest Hollywood grade makeup and prosthetics for a nonstop parade of stars. All your favorite legendary superstars come alive in “An Evening With The Stars.”
made payable to: *Living Organ Donor Assistance Fund. R.S.V.P. by December 30 to Heidi Miller at heidimillerkidneydonor@gmail.com or call 949.933.4606 for more information.
CHINESE NEW YEAR BINGO
MONDAY, JANUARY 23 • 6:00 – 7:00 PM • BAY VIEW ROOM
Join us for a special Chinese New Year theme Bingo night at the Club. Come celebrate the year of the Rabbit. As always, we will have delicious snacks and plenty of fast-paced action with several games of Bingo! Sure to be a great night of fun and 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. All monies awarded in final blackout game. 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.
LADIES BUNCO NIGHT
MONDAY, JANUARY 30 • 5:30 – 7:30 PM • LIBRARY
Make reservations quickly to join us for the fast-paced dice game of Bunco. This event sells out quickly. House wine and snacks included. Bring $12 cash for game buy-in, all monies awarded at the end of the games. Even the biggest loser can come home the biggest winner! Space is limited. A Members only event. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.
All events are subject to change and weather permitting.
www.CEOAdvisor.com
• Growth/Strategy
• Mergers & Acquisitions
• Growth Capital
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• Interim CEO Services
Tickets $60 each.
Please call 949.630-4120.
Join us for pre-theatre dining at Members Grill by calling 949.630.4290
Advisor, Inc. 23 Corporate Plaza Drive, Ste. 150 Newport Beach, CA 92660 Mark A. Hartsell, MBA, President Phone (949) 629-2520 Mobile (714) 697-3370 MHartsell@CEOAdvisor.com • Business Advisory Services
JUNIOR GUARD PREP SWIM PROGRAM
• This program is specifically centered on training to pass the Newport Beach Junior Lifeguard test
• Featuring instructor & training on conditioning, stroke development, stroke instruction & competition strategies.
• This program is eligible for children 8 years & older.
• Practice Times: Session One 3:30-4:30pm Session Two 4:30-5:30pm (members can choose which session, doesn’t matter the age of swimmer)
• Dates: Early Start Tuesdays AND Thursdays 1/24-2/2
Regular Start Monday THROUGH Thursday 2/6-3/23
SIGNATURE
WITH A TWIST
Enjoy our classic signature massage with a peppermint twist. A full body relaxation massage with your choice of a refreshing back or foot exfoliation.
50 MINUTES - $150
DIAMOND LUMINOUS FACIAL
The Diamond Luminous Facial is an ultra-luxurious treatment that fades uneven pigmentation and leaves the skin with a radiant glow. Great before a holiday event! Includes a deluxe Natura Bisse take home gift.
80 MINUTES - $260
An Art Filled Reverie
COLLECTING ART AND SAMPLING FINE WINE AT SUNSET ON THE BAYFRONT TERRACE DEFINES THE SAVORY LIFE OF A SEATTLE TRANSPLANT COUPLE CREATING HOMEBASE IN A THREE-BEDROOM WATERFRONT SUITE AT BALBOA BAY RESIDENCES.
PHOTOS BY EHOME TOURS
Boat Parade
WEDNESDAY, DECEMBER 14 – SUNDAY, DECEMBER 18
MEMBERS GRILL
5:00 – 9:00 pm
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. Reservations required .
Please call 949.630.4290. 72-hour cancellation policy in effect. No parties larger than 12.
MEMBERS LAWN & BEACH
6:00 – 9:00 pm
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 fire pits, dine with plenty of seating and live music entertainment throughout the night. Bring your blankets and jackets. No reserving of fire pits. Don’t forget to bring your Membership Card! 6 guests max per Membership. Reservations not required.
Culinary Christmas
EXECUTIVE CHEF PRABEEN PRATHAPAN FROM BALBOA BAY RESORT AND EXECUTIVE CHEF JACOB DAVIS FROM BALBOA BAY CLUB AT THE READY FOR THE HOLIDAYS WITH THEIR TALENTED CULINARY STAFF AWAIT MEMBERS AND GUESTS FOR ALL THE SEASONAL CELEBRATIONS.
BY CAROLE PICKUP, PHOTOS BY CHRIS DARNALL
Standing row left to right – Pedro, Giovanni, Ruston, Michael, Kirk, Prabeen, Jacob, Juan, Mauricio, Felipe, Martin, Ovaldo
EXECUTIVE CHEF PRABEEN PRATHAPAN
EXECUTIVE
Sitting row left to right – Nasser, Luis, Liem, Abigail, Fernando, John Matulich, Gerardo Gaytan, Jose Hernandez, Alberto Galicia, Jesus Marquez
CHEF JACOB DAVIS
Culinary Christmas Fare
WONDERFUL RECIPES FROM THE BALBOA BAY CLUB AND BALBOA BAY RESORT
CULINARY TEAM TO TRY AT HOME OVER THE HOLIDAYS.
BY CAROLE PICKUP
Sausage & Mushroom Stuffing
Chef Jacob Davis - Executive Chef
• 1 loaf French bread loaf, cut into 1-inch cubes
• 1 pound ground Italian sausage
• 1 cup – ½ chopped onion
• 2 tbsp minced garlic
• 1 tbsp minced jalapeño
• 2 cups sliced mushrooms
• 1 tbsp chopped thyme
• 2 tbsp chopped parsley
• 2 tbsp kosher salt
• 2 tsp black pepper
• 4 cups chicken stock
• 1 stick butter, cubed
1. Cut bread into cubes and place on a sheet tray. Toast bread at 350°F for 4 minutes. Remove from oven and cool.
2. Cook sausage in a skillet and drain grease from pan. Add onions, garlic, jalapeño and mushrooms to pan and continue to sauté for 5 minutes. Remove from heat.
3. Place all ingredients except butter into a mixing bowl and stir together to incorporate.
4. Spray a baking pan and pack the bread mixture into the baking pan, packing it tightly to create a casserole. Place cubes of butter evenly over casserole.
5. Cover the baking dish with aluminum foil and bake in oven for 35 minutes at 350°F. Remove foil and place dish back in oven for 20 minutes until golden brown. Enjoy!
Apple Cheddar Pie
Chef Jacob Davis - Executive Chef Cheddar Crust
• 2 ½ cups flour
• 2 tsp white sugar
• ½ tsp kosher salt
• 1 cup cold butter, cut into small pieces, frozen
• 1 cup grated cheddar cheese
• 4 tbsp ice water
1. Place flour, sugar, salt into a mixing bowl with chopped cold butter.
2. Gently incorporate butter into flour until mealy texture forms.
3. Fold in grated cheese and water.
4. Knead dough on lightly floured surface until it forms into a disc.
5. Wrap dough with plastic and chill in refrigerator for 2 hours.
Apple Pie Filling
• 4 Granny Smith apples, peeled, cored, thinly sliced
Place all ingredients into a large mixing bowl and fold together until well combined. Allow ingredients to marinate for 1 hour before baking. Set aside.
Egg Wash Topping
• 1 egg, lightly beaten
• 1 tbsp water
• 2 tbsp raw sugar
Assembly
1. Once dough has chilled, divide into 2 pieces, half for the bottom of the pie and half for the top of the pie.
2. Roll dough to about ⅛ inch thickness. Place rolled out dough in a pie pan and trim edges to fit to the edge of the pan.
3. Fill pie shell up with pie filling.
4. Roll out the other piece of dough into a round. Egg wash the edge of the bottom crust.
5. Place top layer of crust over the pie, crimping the edges together to create a crust edge.
6. Cut 4 1-inch slits in pie to let steam out while cooking.
7. Egg wash the top of the pie and sprinkle it with the raw sugar.
8. Refrigerate pie for 30 minutes, then bake in a 350°F oven for 1 hour until golden brown.
Bourbon Pecan Pie
Denisse
Dannler – Pastry Chef
Pie Dough
• 2 ½ cups (300g) all-purpose flour
• 1 tsp salt
• 2 tbsp (18g) buttermilk powder (optional)
• 16 tbsp (227g) unsalted butter, cold*
• ¼ to ½ cup (57g to 113g) ice water
*If you use salted butter, reduce the salt in the recipe to ½ tsp.
1. Whisk together the flour, salt and buttermilk powder.
2. Dice the butter into small cubes or cut it into pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
3. Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots or pieces break off easily, add a bit more water until it’s totally cohesive.
4. Gather the dough into a ball and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow
it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
Pecan Bourbon Filling
• 3 eggs, lightly beaten
• 1 cup granulated sugar
• ½ cup light corn syrup
• ½ cup dark corn syrup
• ⅓ cup unsalted butter, melted
• 2 tbsp bourbon
• 1 tsp vanilla extract
• ¼ tsp salt
• 1¼ cups coarsely chopped pecans
1. Preheat oven to 375°F. Mix eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
2. Add pecans to raw cold shells, add mixture and bake for 15 minutes, adding more time as needed to reach a golden brown finish.
3. Place on a rack to cool before serving. Serves 8.
Brussels Sprouts with Pomegranate Seeds, Pecans and Balsamic Glaze
Michael Archuleta – Banquet Chef
• 5 lbs. raw Brussels sprouts
• ½ cup balsamic glaze
-• 2 cups pecans, toasted
• 1 cup pomegranate seeds
• 1 tbsp sage, chopped
• 1 tbsp coarse sea salt
• 1 tbsp coarse ground black pepper
• ½ cup olive oil
• ½ lb. butter
1. Trim Brussels sprouts, rinse thoroughly and drain well. Cut sprouts in half and reserve for cooking later.
2. Coat pecans in EVOO and toast at 350°F for 6-8 minutes or until golden brown.
3. Cut pomegranates in half then, using your hands gently push down on each half, breaking the skin. Then, with a mallet, pound the pomegranate in the palm of your hand. This will extract the seeds. Rinse in water to remove the pith.
4. In a cast iron pan on medium-high heat, melt the butter and add the olive oil.
5. Once the pan is heated, toss in the Brussels sprouts and coat with mixture, add salt and pepper.
6. Leave the Brussels in the pan without stirring for 2 minutes. This gives you a nice caramelization and nutty flavor.
7. After 2 minutes, stir the Brussels and cook for 3-4 more minutes, stirring occasionally.
8. At the last minute, toss in the pecans and sage. This will help bring out the flavor of the sage and pecans.
9. Place the cooked Brussels sprouts mixture on a large platter. Top with balsamic glaze and pomegranate seeds. Serves 12-15.
Creamy Mashed Potatoes
Kirk Bonilla – Executive sous chef
• 3 pounds russet potatoes, scrubbed, unpeeled
• 1 tbsp coarse salt
• 325 g butter, diced and kept well-chilled until use
• 300 ml whole milk
• Salt and pepper
1. Fill a saucepan with 2 liters of cold water and coarse salt, add potatoes. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.
2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
3. Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper. Serves 10.
Rigatoni alla Vodka Sauce
Ruston Richardson – Chef de Cuisine
• 2 tbsp extra virgin olive oil
• 6 oz rigatoni pasta, cooked
• 3 oz prosciutto, chopped
• 2 shallots, sliced
• 4 cloves garlic, thinly sliced
• 1 tsp chili flakes
• 2 tbsp tomato paste
• ¼ cup vodka
• 1 ½ cups heavy cream
• ½ cup Parmesan cheese, grated (optional)
• Chopped basil (optional)
• Kosher salt
1. In a large sauté pan, heat EVOO over medium heat. Add the prosciutto and shallots and sauté until the shallots are translucent. Add your garlic and chili flakes and cook for about 2 minutes, or until garlic has softened.
2. Next, add tomato paste, stir to combine, and cook for 20 seconds. Add vodka with caution, this will make a flame. Let the alcohol burn off, then add your heavy cream, stirring the sauce until it thickens.
3. Add the Parmesan, stirring to combine. Season with salt.
4. Toss the cooked pasta with the sauce and stir until the whole dish comes together.
5. Garnish with grated Parmesan and thinly sliced basil. Serves 2.
Herb Marinated Roasted
Prime Rib (Rib eye)
Prabeen Prathapan – Executive Chef
• 6-8 lbs prime rib, boneless
• 4 tbsp whole grain mustard
• ¼ cup rosemary, chopped
• ¼ cup thyme, chopped
• 1 tbsp sage, chopped
• 2 tbsp coarse sea salt
• 1 tbsp coarse ground pepper
• ¼ cup olive oil
• ½ cup butter, softened
Red Wine Sauce
• 2 cups beef stock
• 1 cup red wine
• ¼ cup butter
• ¼ cup all-purpose flour
• Season as needed
1. A day in advance, prep the prime rib by removing the excess fat. Do not cut too much of the fat. It would be ideal to get your rib eye from a local butcher, so they can prepare the meat for you. This will save time and labor.
2. On the day of cooking, take the meat and the ½ cup of butter out at least 2 hours prior to cooking, so it gets to room temperature. Cooking steak straight from the fridge will take extra cooking time.
3. Mix all the herbs, salt, pepper, olive oil, mustard, and soft butter.
4. Apply this rub to the steak and rest for 2 hours.
5. After resting, preheat the oven to 300°F.
6. Line your baking tray with aluminum foil and place the marinated steak on the tray.
7. Put the steak in the heated oven and using a temperature probe in the middle of the thickest part of the meat, set the internal cook temperature to 120°F. In case you do not have an internal thermometer in your oven, use an external meat thermometer. This should take about 2 hours.
8. While the steak is cooking, in a saucepan, heat the wine to reduce to half, then add beef stock and cook till it is reduced to half the quantity. Set aside.
9. In a separate pan, melt butter and flour to make a blond roux. Set aside
10. Take the meat out and rest it for at least 30 minutes before serving.
11. Remove all the juice from the tray. Strain and add to the red wine and stock reduction. Bring to a boil and simmer on low heat for about 15 minutes.
12. Gradually add the roux until it reaches the consistency of a sauce.
13. Slice the steak to your desired size and weight, add more salt and pepper if needed. Serve with red wine sauce. Serves 10-12.
Living The Good Life
Coastal O.C.’s Most Sought After Address
The Balboa Bay Residences, originally constructed and debuting in 1968 at the height of the midcentury modern era, remain today as the premier address on the Newport Harbor. Modernized to current state-of-the-art standards for exceptional living, the residences offer sweeping vistas of the bay and harbor, top of the line appointments and finishes, and unparalleled amenities.
With four towers offering units ranging from ultra-spacious studios to luxury penthouses in addition to one, two, three-bedroom homes and very special corner suites with wrap-around exposure, the residences at Balboa Bay are the choice of Southern California’s most discriminative citizens.
For more information and a private tour, please contact leasing director Laura Bryan at 949-630-4379.
Yes...You Too Could Be Living The Good Life At 1221 West Coast Highway.
Marina Dutton
General Manager
Balboa Bay Resort
Dear Guests, Members, and Visitors,
Happy holidays! I hope you were able to join us for our annual Christmas Tree Lighting event which kicks off the holiday season at the resort. We enjoy being able to celebrate alongside our guests, members, and community with holiday music, entertainment, and treats. In addition to the tree lighting, we have lots more planned this year’s festive season.
Firstly, as you walk around the resort you will notice the beautiful, brand new holiday decorations. The décor is hand-picked by our owners and is their gift to all of you as you enjoy the resort and club with family and friends.
Complimenting the holiday décor is our first of its kind gingerbread house which is an exact replica of the resort done to scale. Our culinary team is proud of their creation and hope you enjoy taking holiday photos alongside it.
This year we are celebrating Christmas with two brunch buffets. One on Christmas Eve and the other on Christmas Day both from 10am – 2pm in Lighthouse. Entertainment will be provided by the Strolling Dicken’s Christmas Carolers as they sing a variety of holiday favorites while meandering through the halls.
Finally, come celebrate the New Year with us as we toast to 2023. We are offering an exclusive Members Only dinner in the Bayview Room and a second New Year’s Dinner for hotel guests and the public in Lighthouse. Both dinners will start with a reception with tray passed sparkling wine and hors d’oeuvres promptly followed by a four-course plated dinner with wine pairing. Both dinners are for 21+ only and include entrance to the Studio 54 Inspired New year’s Eve Party in the Ballroom.
Tickets to the New Year’s Eve part are on sale now. Dance into the new year in the Grand Ballroom with a performance by the Funky Hippeez and a sprawling dancefloor. The party includes the sparkling wine toast at midnight, party favors, and late-night snacks.
For more information on all our upcoming events please visit www.balboabayresort.com. As always, Balboa Bay Club Members and hotel guests receive special pricing and should contact the resort at 949-645-5000 to purchase tickets.
I hope you all have a wonderful holiday season and thank you for visiting us at the resort.
Marina
December Calendar
MUSIC 6-10PM BOAT PARADE VIEWING (RESERVATIONS REQUIRED)
STROLLING CHRISTMAS CAROLERS 6-8PM
CHRISTMAS TREE LIGHTING 6PM
STROLLING CHRISTMAS CAROLERS 6-8PM
MUSIC 7-10PM
BOAT PARADE VIEWING (RESERVATIONS REQUIRED)
MUSIC 7-10PM BOAT PARADE VIEWING (RESERVATIONS REQUIRED)
Celebrate the holidays with loved ones at our festive brunch by the water! Enjoy classic seasonal favorites and signature seafood dishes including Lobster, Clams Rockefeller, Seafood Cioppino, Cranberry Chilean Seabass, Rosemary Glazed Pork Tenderloin, Prime Rib, Pistachio Crusted Rack of Lamb, and Winter Squash.
Indulge in specialty stations featuring the Soup & Salad Bar, Charcuterie Station, Seafood Bar, Carving Station, Assorted Desserts, Hot Chocolate Station, Children's Buffet and more!
Balboa Bay Club Members and Hotel Guests receive special pricing. Call 949.645.5000 to make reservations.
BAYFRONT BOUTIQUE
DECEMBER PROMOTIONS
20% Off Warm & Cozy Brands
Including Dana Stein, Kokun, Margaret O'Leary, Lisa Todd and more!
Stocking Stuffer Season
Stock up on your favorite items from Voluspa, Stance and more!
Balboa Bay Club Members receive additional 10% off Not combinable with other offers or promotions.
SIP+ SHOP
Enjoy refreshing libations as you shop the latest styles for the holidays!
Every Monday 3pm -5pm Bayfront Boutique
New Year's Eve
Member's Only New Year's Eve Dinner
Bayview Room
6:30pm Reception | Dinner begins promptly at 7:00pm
$325++
Balboa Bay Club Members receive special pricing Call the Club Concierge desk at 949 630 4380 to make a reservation
Hotel Guests and Public New Year's Eve Dinner Lighthouse
7:00pm Reception | Dinner begins promptly at 7:30pm
$325++
Hotel Guests receive special pricing Call 949 645 5000 to make a reservation
Kick off the night with a four course plated dinner in Bayview, featuring Squid Ink Gnocchi, Wagyu Beef Tartare, Maple Leaf Duck Breast, and Chambord Raspberry Almond Delight, each perfectly paired with wine
Includes entrance to Studio 54 New Year's Eve Party 21+ only for all events
Studio 54 Inspired New Year's Eve Party
Grand Ballroom
9:00pm - 1:00am
$195++
Dance the night away at the best party in Newport Beach! Enjoy live entertainment by The Funky Hippeez and a sparkling wine toast at midnight Includes party favors, late night snacks, and valet parking 21+ only Balboa Bay Club Members and Hotel Guests receive special pricing Call 949 645 5000 to purchase tickets
HOWL-O-WEEN AT A+O RESTAURANT | BAR
A DAY OF FUN FOR FOUR-LEGGED FRIENDS
BY FRANCINE SLOSSER / PHOTOS COURTESY OF DAILY PILOT
A+O Restaurant | Bar hosted the inaugural Howl-O-Ween event where restaurant guests were encouraged to dine with their pups clad in costume to redeem a “Wag Bag” full of delectable treats and toys, access to a limited-edition gourmet dog menu, and festive photo opportunities, with a portion of proceeds donated to local nonprofit Lovebugs Rescue.
Traditional Halloween candy pales in comparison to the
tricked-out Wag Bags for four-legged guests at Howl-O-Ween. Wag Bags included items from K9 Natural’s, California Canine, BoxDog, Playology, Woofpak® Pet Kitchen, WeRuVa, and Grandma Lucy’s.
Guests that posted a photo of Howl-O-Ween on Instagram and tagged @balboabayresort were entered to win a gift certificate to A+O Restaurant | Bar.
Winner of the A+O Instagram Contest Rod Conklin and Kayuh
Caitlin Corbin and Stella at the Paws and Repeat Station
Chloe Chung and MisTricks
Dogs left with Wag Bags full of goodies!
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Warm Winter Interiors from Barclay Butera
BY CHRISTINE PHILLIPS FOR BARCLAY BUTERA INTERIORS
December is the quintessential month to cozy up! And no one designs glamorous yet comfortable interiors like Barclay Butera. Even if you live in a warm weather state, this time of year nothing says comfort and joy like a modern fireplace, warm wood accents, and dramatic golden lighting. Keeping it neutral, Butera uses clean lines and minimal accessories to design the perfect luxury cottage
look. Beams and full wood ceilings add warmth, rich textiles and of course plenty of pillows round out the mix. Whether it’s for your mountain chalet, your country estate, or your city loft, warm finishes are all the rage. And remember, at Barclay Butera Interiors, the fire is so delightful! For additional design information and shopping inspiration, check out www.shopbarclaybutera.com.
Fabulous Holiday Dining
SEASONAL DELIGHTS ELEVATED WITH UNIQUE RECIPES
BY LANA SILLS
We’re getting our groove back and celebrating a December to remember.
The first New Year’s celebration dates back 4,000 years. Julius Caesar, the emperor of Rome, was the first to declare January 1st a national holiday. He named the month after Janus, the Roman god of doors and gates. Janus had two faces, one looking forward and one looking back. Caesar felt that a month named after this god would be fitting.
Many people ring in New Year’s Eve by
popping open a bottle of champagne. The bubbly stuff dates back to the 17th century when the cork was invented. Remember the last scene in “When Harry Met Sally” when Harry references a song after he and Sally kiss? It was Auld Lang Syne, written by the poet Robert Burns in 1788. Traditionally it is sung at the midnight hour with a toast to the new year.
The world is full of rich and fascinating traditions. But the traditions specific to New Year’s Eve, well, most involve Luck. Start with 12 delicious seedless grapes; one for each month of the year, savor their flavor
and make a wish with each green or purple delight. Cleanliness is akin to godliness, clean something, take a broom and sweep 2022 out the door. You’ll be happy and lucky you did!
And, bidding adieu to 2022 can be quite delicious. Say goodbye to fall and the start of the holidays with pumpkin risotto and seared scallops; oven roasted Pernil, a Puerto Rican pork shoulder traditionally served during the holidays, easy to roast in the oven and suited for a crowd of hungry relatives; Boeuf Bourguignon, hard to top when it comes to flavor; French onion soup; shrimp and grits; or a hash brown crust bacon and cheddar quiche.
For New Year’s Eve, white truffle season is just about ending and expensive because they are available in such limited supply. Did you know that no one has been able to successfully cultivate white truffles, so we only have a short season of wild-foraged ones? Say goodbye to 2022 with decadent yet accessible indulgences: caviar, truffles, uni, fresh wasabi.
As for cocktails to enjoy while you’re up late wrapping presents…a French 75, a Manhattan, the Old-Fashioned or a zero-proof beverage because sometimes you just want a rich cup of Hot Cocoa! I use my Nespresso machine to make a quick hot chocolate…combine milk, cinnamon, cocoa and vanilla in your frothing container…easy and delicious.
My New Year’s Eve drink of choice is an Icy Vodka Martini made with Grey Goose Vodka stirred for 20 seconds with a dash of olive brine for a silky smooth mouthfeel with perfect clarity. Makes going into ‘23 a real pleasure!
Boozy cocktails to sip while you deck the halls and make the season merry and bright… Spiced Mulled Wine, Espresso Martinis, Brown Sugar Irish Coffee, Cranberry Apple Sangria; a fall Spiced Old Fashioned. They all pair so well with those cookies you’ve left out!
When it comes to delicious dishes, I want each ingredient to be the most it possibly can. If I’m using tomato paste, I caramelize it. If I’m frying bacon, I keep the rendered fat for a salad dressing. My favorite indulgence of the season is to up my pizza game with a topping of Délice de Bourgogne (a French triple cream cheese), roasted mixed mushrooms, truffle oil and arugula.
For Hanukkah this year, make my scrumptious Ginger Maple Pear Sauce to serve with crisp Potato Latkes. It is an easy and fast recipe for your Hanukkah gathering with family and friends. My Hanukkah menu this
year is a Mediterranean style Chicken with Capers, Prunes and Olives, Potato Latke Frittata served with my Pear Sauce and Vanilla Sour Cream Cupcakes for dessert. The cupcakes are fun to make with kids, frost and decorate with blue and silver sprinkles for a celebratory Hanukkah evening.
To start the New Year off right, Sheet Pan Pancakes are the brilliant solution to standing over the stovetop to make short stacks for the family. Stir up your favorite pancake batter, fold in mixed berries, pour it onto a 12x17 cooking sprayed, rimmed baking sheet, sprinkle sugar on top and slide it into the upper part of a 450°F oven for 10 to 12 minutes. Switch your oven to broil and cook 2 to 3 minutes more, until lightly browned and crispy. Cut into squares and serve with maple syrup, Greek yogurt and more berries…scrumptious!
This month reminds me just how true the old saying really goes…Life is Better at the Beach ~ Newport Beach. New Year’s Day is the first page in a blank book, so write a phenomenal story! I wish you and your dear ones a happy, prosperous and healthy New Year.
POMEGRANATE MAPLE GLAZED SPIRAL HOLIDAY HAM
There is just something about a perfectly glazed ham with a sweet sticky crispy skin. Buy a pre-cooked spiral sliced ham and make this luscious glaze that your family and friends will swoon over. Use leftovers, my favorite part, to make the best ham sandwiches, split pea soup with the ham bone, ham and cheese omelets or even chopped up in a frittata.
One 8 pound fully cooked spiral sliced bone-in ham
the
⅔ cup pomegranate juice
1 cup maple syrup
⅔ cup granulated coconut sugar
3 tablespoons Dijon mustard
½ teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon ground allspice
To make the sauce, in a small saucepan add pomegranate juice, maple syrup, coconut sugar, Dijon mustard, ground cinnamon, ground clove and ground allspice. Whisk together and bring to a slow boil, stirring often. Once sauce has thickened, about 3-4 minutes, remove from heat and set aside.
Preheat oven to 325°F. Place the ham, cut-side down, on heavy-duty aluminum foil and wrap the ham thoroughly. Bake for 10 to 15 minutes per pound, or until a meat thermometer registers 140°F.
Remove ham from oven and open the top part of the tin foil so ham is fully exposed. Liberally apply pomegranate maple glaze to the ham (I use about half). Turn the oven to 400°F and return the ham to the oven, uncovered. Bake for 10 to 15 until the glaze is browned and bubbling. Let rest for 10 minutes. Serve with the remaining glaze on the side.
GINGER MAPLE PEAR SAUCE
A Hanukkah must!
8 large ripe pears, peeled, cut into cubes
2 tablespoons pure maple syrup
½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ cup water
Put all the ingredients into a medium pot, stir well, and place over high heat. When it comes to a boil, drop the heat to low, cover the pot and simmer, about 20 to 30 minutes. Be sure that a little liquid remains in the bottom of the pot at all times, if not, add a tablespoon or two of water as needed.
Purée in a food processor until silky smooth. Store in the refrigerator. The sauce will thicken up as it cools. Serve with potato latkes.
AUTUMN SALAD
Pear and pancetta with blue cheese is a lovely starter for any night of the week.
8 slices pancetta
4 ounces arugula
1 tablespoon olive oil
1 tablespoon balsamic vinegar
8 thin slices pear
8 slices blue cheese
Place the pancetta on a baking tray and cook under the broiler for 1 to 2 minutes or until golden and crisp.
Toss the arugula in the oil and vinegar. To serve, place the arugula, pear, blue cheese and pancetta on serving plates.
Serves 4
TEQUILA SUNRISE SHOTS
To start off the new year for your breakfast party or brunch, this version is the original 1930’s Tequila Sunrise dressed up in shot glasses with a salt rim. Its popularity led to its printing on the back label of Jose Cuervo bottles and then in April 1973, the Eagles released their song Tequila Sunrise.
Salt for rimming six shot glasses
1 lime wedge
8 ounces fresh orange juice
4 ounces Tequila
1 ounce grenadine
On a small plate, spread an even layer of salt. Gently rub the lime wedge around the rim of six 2-ounce shot glasses.
Dip the rims in the salt and set glasses aside. Fill a cocktail shaker half full of ice and add the orange juice and tequila. Cover, shake hard for about 20 seconds, and strain into the shot glasses, dividing it evenly. Top each shot with a little of the grenadine, slowly pour it over the back of a spoon into the shot glass. Makes 6 shots.
For
Pomegranate Maple Glaze:
’TIS THE SEASON: THE GIFT OF GIVING
SHARE OUR SELVES (SOS) SERVING THE COMMUNITY DURING THE HOLIDAYS AND ALL YEAR LONG
BY MATT MORRISON
’Tis the season of giving, yet many throughout our community consider goodwill a year-round celebration. Some make it their life’s work.
There’s no better example of this virtue than Share Our Selves, the local non-profit organization founded in Costa Mesa in 1970. For 53 years, SOS has been helping the neediest mem-
bers in the community with the most essential ingredients to get along in our society.
Food, clothing and medical care are the fundamentals most people need just to get by. Yet even among the most affluent of communities in one of the most abundant nations in the world, there are many having a hard time making ends meet.
For more than five decades, SOS has been helping bridge the gap for those in need
throughout Orange County. Offering limited medical services at the outset, SOS opened its free medical clinic in Costa Mesa in 1984. Three years later, the dental clinic opened. Since then, the operation has expanded to a total of seven locations, offering at the different facilities medical, dental, mental and behavioral health and family services to people in need, regardless of insurance status or ability to pay.
SOS Turkey giveaway 2021
From the beginning, SOS has been distributing donations of food and clothing to families in need. It’s a necessity with seemingly no end in sight. According to Christy Ward, CEO of SOS since 2019, the food pantry was distributing approximately 200 bags of groceries per day when she arrived. At the height of the pandemic, she says, that number went up to 300 bags a day.
“Today, we’re distributing 400-plus bags of groceries a day,” Ms. Ward says, noting the rise in inflation as a probable cause. “So what we have seen, from pre-pandemic to today, is
this continued demand that has just gone up, and up, and up.”
She says the total impact of the organization on the community is hard to quantify, but it’s all positive. In addition to clothing distribution and providing hundreds of families with groceries each week in partnership with operations such as the Second Harvest Food Bank, SOS includes services to feed the homeless with surpluses from local restaurants, grocery stores and the Newport Mesa Unified School District. There are programs to assist those struggling to pay rent and util-
ities. The health programs serve about 15,000 patients annually.
Now a federally qualified community health center, SOS receives about ten percent of its operational funding from government grants with approximately sixty percent of costs covered by programs facilitated through MediCal and Medicaid. The rest is dependent on donations from community organizations and private donors, which can be abundant in a land of plenty.
“What we have seen is a lot of generous support in the community,” Ward says. “What we want to try to do is lift people up.”
Last month, SOS provided turkeys with all the fixings for 500 families to have a homecooked holiday feast. This month, their 53rd annual Adopt-A-Family program will kick in, pairing generous donors with individual families to help provide gifts for children that might otherwise go without.
The residual beyond providing people in need with basic essentials and a bit of good cheer, is satisfying the altruistic instincts of neighbors more than willing to share their time, talent and treasure. It’s a gift in itself to allow people to help. That’s true for many of the 165 SOS employees and scores of volunteers making their contributions to the cause. Ward notes the many medical professionals and community members who pitched in when the COVID crisis set in just a few months after she accepted her position as CEO.
“We had a robust group of volunteers that helped with testing and vaccinations,” she explains. “We had a really amazing group of physicians and nurses. This community is really wonderful. People are so generous with their time.”
People helping people. And doing it for a living is its own reward.
“It’s a passion,” says Ward, who began her career as a licensed vocational nurse. “It just feels great to do community service as part of my daily work. I don’t know who has a better job, honestly.”
Here’s to health and happiness throughout the holidays. And all year long.
Adopt A Family 2021
Championship Rowing On The Newport Harbor
SEA BASE NEWPORT AND THE BOY SCOUTS ORANGE COUNTY COUNSEL RUN A NATIONALLY RESPECTED ROWING PROGRAM DEVELOPING OLYMPIC BOUND ATHLETES
BY RANDY YOUNGMAN
It is not well known that competitive rowing, sometimes called crew in the United States, was one of the original sports in the modern Olympic Games. Male rowers have competed in the Olympics since the 1900 Summer Games in Paris, where the competition was held on the River Seine.
You might also be able to win a bar bet with the knowledge that rowing was the first intercollegiate sport contested in the U.S.—a race between Harvard and Yale in 1852—or that “The Boat Race” between University of Oxford and Cambridge University was first contested in 1829 on the River Thames in London.
The roots of the sport, however, go back centuries before that. Some believe rowing contests date to ancient Egypt; others say Venetian festivals in 13th century Italy featured boat races in a “regatta.” Whatever the true origins of the sport, there are now 14 boat classes in the Olympics, the World Rowing Championships feature 22 boat classes, and 150 countries across six continents now have their own rowing federations.
So it should not come as a surprise
that Orange County—or Newport Beach, in particular—has become a hotbed of competitive rowing and training.
And Newport Sea Base, located next to Balboa Bay Resort, features one of the most successful rowing programs in Southern California—one component of a modern teaching and aquatics center that has served tens of thousands of youth since 1937 by providing maritime education and boating courses.
Newport Sea Base, located on 400 feet of picturesque waterfront on Newport Harbor, is a publicly accessible facility owned and operated by the Orange County Council, Boy Scouts of America, funded through program delivery and internal fund development.
NSB Rowing, a program that was launched in 2014 with about a dozen athletes, has grown each year and established itself as a force to be reckoned with in local and national competitions under the tutelage of James Long-Lerno, executive director of NSB and current head coach of the Under-19 men’s rowing team.
“Rowing has been our shining star since we started,” said Long-Lerno, a former
world class rower who came to NSBR after coaching the USC crew team from 201113. “We take a different approach than (the bigger clubs), and it shows in our results. We prioritize the development of individual athletes over time to produce the best overall athlete we can.
“Larger clubs take, by necessity, a ‘throw the carton of eggs at the wall and see which doesn’t break’ approach to select top athletes. By design, Newport Sea Base intentionally will never grow to a club of that size so that we can move athletes up through the ranks year by year and oversee their growth and development.”
With 10 coaches on staff, the NSB Rowing program currently trains more than 30 middle school athletes and approximately 50 juniors (high school age). Long-Lerno coaches the U19 Men; Lacey Shelton coaches the U17/16 Men; Ian Simpson coaches the U19 Women and So Cal Scullers Elite; and Peter Vescovi coaches the U17/16 Women.
Long-Lerno said NSB accepts students of all ages and all skill levels, from beginners to advanced. He also believes anyone can be successful with proper training and a
strong work ethic. The rowers come from local schools, as well as from schools as far away as Rancho Palos Verdes to the north and San Diego to the south. There are also adults in the NSBR program, including past Olympians and National Team rowers.
“Everyone’s invited. No experience is required,” Long-Lerno said. “If you’re willing to work hard, you have a place. That’s all that matters to us. If you’re willing to work hard, we’re going to make you successful.”
The numbers and medals back up that assertion. NSB Rowing has sent crews to the U-23 and Junior National Teams each of the past two years to compete at the World Championships representing the United States, and Long-Lerno’s Under-19 Men’s Quad team—Sean Rybus, Ryan Martin, Aiden Domingo and Clay Rybus—went undefeated en route to the 2022 National Championship in Florida.
Since 2016, NSB Rowing has sent 21 boats to US Rowing Junior National Championships, produced eight USA National Team members, earned 19 medals at the US Rowing Southwest Junior Championships and, of course, captured the ultimate medal in the Under-19 Quad at nationals.
“Every year, we send a handful of crews
to the Youth National Championships. That speaks to our ability to do more with less,” Long-Lerno said. “Last year, we took 27 kids to the nationals, which was more than half the (juniors) program. That was a big achievement for us.”
And as Lacey Shelton points out, “Ninetyone percent of our graduating seniors went on to continue rowing in college this past year,” to schools such as UCLA, UC San Diego, Washington, Georgetown, Colgate and Columbia.
According to its credo, Newport Sea Base Rowing “is dedicated to the belief that the sport of rowing provides unique opportunities to promote personal and community growth through teamwork, discipline, character and leadership development, and physical fitness. We are committed to making those opportunities equally available to all regardless of race, color or background.”
To train and achieve its goals, NSB’s $7.2 million project in 2002 transformed its facility into a modern teaching and aquatics center that features classrooms, a library, conference room, crew center with exercise equipment, a picnic area and an expanded storage shelter for boating equipment. NSB
Rowing now has dozens of boats from 25 to 60 feet: 8-person, 4-person, two-person and single boats for the various classes of competition for sweep rowing (one oar) and sculling (two oars). There is also a learn-torow barge that can accommodate 16 rowers.
“It’s a 12-months-a-year operation; we never stop,” Long-Lerno said, smiling. “Our normal season ends in May, unless you qualify for national championships, which run 4 to 6 weeks. But Sea Base also runs summer programs. There’s no stopping.
“We have 10 coaches including two volunteers for all our athletes. The middle schoolers practice three days a week, and the high schoolers practice five days a week in the fall, six days in the spring. It’s always busy around here, in and out of the water.”
Long-Lerno says he would like “to bring our approach to more kids,” though wants to limit the number to about 110 in the program so NSB Rowing can continue its quality-over-quantity approach to teaching and development.
“We want to spend our time helping them develop,” he said. “That is our mission.”
And who knows? Maybe one of the current Newport Sea Base rowers will qualify for the 2028 Olympics in Los Angeles.
The Ever-Evolving Health Care Debate
IT’S OPEN ENROLLMENT TIME: IS MEDICARE FOR ALL REALISTIC?
BY DR. MICHAEL BRANT-ZAWADZKI
Getting all those fliers from Medicare, Blue Cross, et al.? Careful. Everything about your coverage can change — premiums, deductibles, out-of-pocket maximums, provider networks, pharmacy networks — even though it’s the same plan name. Makes you wonder, why can’t we just have Medicare for all, and be done with the annual hassle of choosing a health plan? Some politicians ran with such promises. As the respected Stanford economist Thomas Sowell wrote:
“The first lesson of economics is scarcity: There is never enough of anything to satisfy all those who want it.” He went on to state: “The first lesson of politics is to disregard the first lesson of economics. Politics deals with the same problem by making promises that cannot be kept, or which can be kept only by creating other problems that cannot be acknowledged when the promises are made.”
If everyone had “free” health insurance, access to those who provide health care would be limited. Scarcity of assets preclude healthcare on demand to all those that want it. Starting with clinical experts, doctors are increasingly scarce. The American Association of Medical Colleges reports that – assuming equal usage across socioeconomic demographics – the US would be short between 102,400 and 180,400 physicians in ten years. It can take fifteen or more years of post-high school education to produce a specialized physician. The cost of an MD degree leaves many six figures in debt. The highly competitive and daunting path, the intense workload and shrinking compensation contribute to a growing shortage of physicians, despite the importing of foreign MDs now representing over twenty five percent of physician work force.
Insurers increasingly direct which doctors patients can see, and how much they will pay. Increasing governmental regulations, tort lawyers further erode the professional authority, job satisfaction and dedication of physicians, while their practice expenses have grown with inflation. Independent docs are disappearing,
most new ones now becoming employees. Commoditization of the profession is here, and physician burnout is a hot topic. Scarcity of expertise will grow.
Nurses, physician assistants and other MD “extenders” are filling the gap, but their capabilities only go so far. “Quality health care” is being redefined, and expertise may be sacrificed at the altar of access, and cost reduction.
Facilities and advanced technology dedicated to health care were abundant in the halcyon days of robust reimbursement built on the back of generous employer and government insurance plans. Such prior investments have created the world’s most advanced health care for treating complex conditions like cancer and heart disease, attracting patients from around the world.
However, inflating capital and operational costs, a growing senior population (ten thousand turn 65 daily) which uses health resources three fold over those younger, and expanding underinsured and undocumented populations impact the supply and demand equation. Hospital charges have grown disproportionally for private insurance plans, to make up for the continual cram down of payments from Medicare and Medicaid.
As an example, Medicare has proposed an approximately 8% reduction of what it pays physicians for 2023, in the face of an inflation rate of approximately 8%. Hospitals were forced to increase non MD salaries by approximately 8% in 2022, due to pandemic-related inflation, staff shortages and burnout. This led even major systems like Kaiser and Mayo to book hundreds of millions in losses in 2022. One in three Californians (over 13 million people) are now insured by Medi-Cal which reimburses approximately 30-40% of the Medicare dollar. Many physicians refuse to contract with Medi-Cal. Most that do limit the available slots in their practice for such patients. Not surprisingly, first responders tell us that 911 calls have dramatically increased for non-critical conditions such as headaches and belly aches, bringing patients to the emergency department where access is mandated.
The spike in the utilization of emergency
departments since the expansion of Medicaid is well-documented, and new legislation in California mandates free services be provided by hospitals to the homeless. Overcrowding emergency departments leads to periodic bypass status. The mental health tsunami exacerbates their limited capacity. Whereas access for emergency conditions such as heart attack and stroke must be a right, scarcity may get in the way.
Thus, expanding insurance coverage to all, although desirable, does not necessarily increase access when scarcity is inevitably built into the system, and accentuated by unbridled demand. Health care may be a right, but only when properly utilized, or – God forbid – properly rationed. This is where an individual’s perception of their right meets societal boundaries. The utilitarian notion of the greatest good for the greatest number should not be conflated with the promise of health care on demand for everyone. Health care is not free. Rents, salaries, equipment cost money. Healthcare consumed over $4 Trillion - almost 20% of US spending in 2022, and was projected to grow by 4% over the next three years, prior to the onset of the current inflationary spike.
Eventually, those 40% of US taxpayers who still pay income taxes footing the bill for governmental healthcare will be unable to pay it. As Margaret Thatcher once observed about socialism, eventually we run out of other people’s money. That’s why Medicare for all is a challenge. Medicare Advantage for seniors is a bargain but restricts who and where seniors can seek care from. Good to know our local hospital and its MD specialists are world-class, if Medicare advantage is what one chooses. For those under 65, choose wisely, health care is not free and your choice can limit access.
Follow The Money
THE UNEXPECTED GIFT OF CURRENCY DEVALUATION
BY IVAN ILLÁN
Almost three years later, we have finally been able to make a trip back to Paris and London (where I’m writing this article). To say that a lot has changed since 2019 would be a dramatic understatement. As economies around the world struggle to find their footing once again, experiencing firsthand how these two major international destinations have been handling their various issues would be at the very least anecdotally helpful when shaping perspective on where these economies might be heading next. In short, I have been stunned by the vibrancy and resiliency of these two European cities, their inhabitants and visitors.
If you have been reading or watching the news on the revolving door that is the U.K.’s Prime Minister leadership, or Europe’s economic troubles associated with significantly higher energy prices due to Russia’s invasion of Ukraine or reviewing the relatively lackluster European consumer sentiment figures of late, you would expect to find things in the doldrums. However, it has been anything but tired or anxious. Every hotel, restaurant, black taxi and shop has been filled to the brim with eager consumers from the world over or even just down l’avenue. A weaker British Pound or Euro hasn’t seemed to impact the beginning of the holiday season in the slightest. Paris had appeared even more overflowing with tourists, not just internationally but domestically as well. Those iconic Seine River boats were full last Sunday with mostly French-speaking guests queued up for a nice afternoon’s cruise with the family. The brasseries were packed, as were the shops. Familiar high-end international shoppers stood happily in long queues outside the most desirable luxury stores, often waiting more than an hour to enter. Added to the mix this time around were many more U.S. shopping tourists than I had seen before. Everyone around the world got the memo that the Euro’s recent
devaluation translates to great deals particularly on luxury goods.
Back in 2016/2017, I had written articles about the economic benefits of a country’s currency devaluation (see The World Financial Review and Forbes). The bottom line is that capital should flow freely to areas globally where it may have a greater potential for more efficient and/or profitable allocation. When a country’s currency collapses, as has been experienced recently by both EUR and GBP, international capital at every level is presented with an opportunity to allocate funds that would otherwise by allocated toward a good or service in its domestic currency instead to another country’s currency thereby providing “more bang for the buck” (pun intended).
Taking advantage of currency devaluation for operational savings need not be a thing reserved for sophisticated multi-national corporations who may be more eager to identify a foreign acquisition target rather than a
domestic one. Such is the simplicity of favorable currency exchange rates so that even a U.S. retail or business consumer (through global technology sales and logistics platforms) could easily opt out of domestic consumption. This is particularly true nowadays since so many of the things that consumers buy are available in the exact same product specifications, though sourced from a different geographic location. Over the years, currency fluctuations have manifested international capital flows fluctuations. I would not assume that this time around is much different. Examining where and why capital is being allocated by businesses and retail consumers could be a helpful tool in deciding which market your own business should consider expanding into next. This mindset might very well be useful regardless of whether the capital flows are domestic or foreign. For the time being however, allocating internationally may prove to be more profitable over the next few years.
The Lawyer’s Year End Business Checklist
REVIEW ALL DOCUMENTS CAREFULLY TO AVOID COSTLY MISTAKES
BY ALEX CHAZEN
In the past, I have provided a checklist of items that every small business should undertake as the calendar turns from one year to the next. As my clients often ask the same year-end questions every year, I am writing this month’s article as a guide for the many of you who own or operate businesses with certain tasks that should be revisited every single year (if not more often).
1. Review your client contracts
I try to remind my clients every six months to let me review the contracts that they are using on a regular basis. Typically, form contracts get added to, rather than wholly reshaped, which can cause a real headache if a lawsuit or dispute ever arises. The law changes every year (particularly in the extremely litigious state we call home), and your contracts should be reviewed to ensure compliance with those changes, as well as to make sure that you are as protected as you possibly can be.
2. Review vendor/third party contracts and leases
I recently had a client that bought a new piece of commercial property. With the property came the leases of the various units on the property. One of those leases contained a very draconian (from the perspective of the owner) provision regarding the automatic renewal of the lease, at very favorable terms to the tenant, for a fiveyear period, but in order to terminate, notice had to be given not earlier than 6 months before the end of lease, and not less than 3 months before the end of the lease. This means that my client had a three-month window in which to avoid a five-year lease extension at rent rates well below market value. We were able to get the lease
terminated in the window, But the story has a lesson – at least once a year (and if you haven’t yet, now is your chance), make sure the contracts that you enter into for longer periods of time – vendor agreements, leases, etc. – are reviewed. You don’t want to miss renewal deadlines, cancellation deadlines, or opt-outs for contracts that could end up costing you in the long run. A few minutes of work up front will save hours (and costly attorney’s fees) if a dispute arises.
3. Employee Handbook Updates
Now that we’ve talked about your contracts with clients and vendors, also take a look at your contract with your employees. Employment law is constantly evolving, and the recent midterm elections even changed some of the rules for employees depending on where your business operates. Changes as small as a shift in the dress code or return to work guidelines should all make it into your employee handbook, and you should be constantly verifying that you have signatures acknowledging your current handbook from all active employees.
4. Make sure that your corporate documents are up to date
Did you bring on a new partner this year? Did an old partner leave the company? Was there a change in management? Sometimes, these types of events happen and companies celebrate (or plan around) them, but forget to assess the legal implications. If the ownership or management of your company changed, you want your annual board meeting minutes to reflect that change, and to make sure the documents that you are filing with the Secretary of State (for whichever state you are incorporated in) are up to date as well. Similar to the bullet points above, small amounts of work on the front end can save lots of time and money on the back end.
5. Talk
to your tax professional
Every good attorney will tell you that they are not an accountant (unless they really went overboard in school). The one question I always ask of my clients at the end of a big deal, or the signing of a new contract, is if they’ve called their accountant. Now is the time –with the filing extensions in the rearview mirror, where your accountant likely has the time to discuss major issues with you outside of tax season. Once the calendar turns to 2023, you will be unable to backdate payments or filings that may have been necessary in 2022.
I hope that your holiday season is stress free and wish you nothing but success in the new year.
Alex Chazen is a Partner at Lorber, Greenfield & Polito who practices mainly construction and real estate law. He can be reached at achazen@lorberlaw.com.
The Best Month of The Year For College Football
SANTA IS BRINGING BOWL GAMES
BY RYAN G. COOK
For many, December is their favorite month for many reasons.
Holiday parties, décor, food and beverage, and of course Santa Claus tops the list. For college football fans, December is all about Bowl games. In total, 38 bowl games will be played in December which means endless hours of games to bet on during the holidays. By no means is this random. The NCAA scheduling is strategic and dates back many decades to capture people at home for the holidays, on vacation, and away from work. The games start midDecember and run through the end of the month with the National Championship in early January.
An estimated $6 billion will be wagered on annual college football this 22-23 season with the majority bet on bowl games in December. Let’s just say Vegas looks forward to the month every year, just as much as March Madness. In comparison, March
GALORE
Madness will do about $4 billion in waged bets this coming March 2023.
Each conference will receive about $4 million for each team that plays in a non-conference bowl and about $6 million from the college football playoff for each team selected for a playoff game. This money comes from the TV network agreements which the NCAA and League Conferences negotiate, hence the allocation delivered to the conference instead of the individual teams. It is a gross disbursement to the conference with the majority going to the teams that played in the bowl games, somewhat mirroring the NCAA Men’s Basketball Tournament and March Madness TV agreements.
NCAA Division I football is divided in two sectors, FBS and FCS. FBS stands for Football Bowl Subdivision, and it gets the name for the end of the season bowl game platform that estimates $4 billion plus in gross revenues. In total 131+ teams
and ten conferences make up the FBS, five of which make up the Power 5 which include the SEC, Big 10, Pac-12, ACC, and the Big 12. In the last ten years, 10 out of 10 Champions have been from the SEC conference with Alabama winning 7 of them.
The FCS, Football Championship Subdivision, is basically the 2nd division for NCAA Division I and was known as Division I-AA from 1978-2005. The likes of South Dakota St, Sacramento St, Montana St, and North Dakota St make up this subdivision. Now this conference does produce NFL talent such as Carson Wentz of North Dakota St, Cooper Kupp of Eastern Washington, and Shaquille Leonard of South Carolina State, however in comparison it’s minimal to the FBS. The FBS provides a field of 24 teams to compete in a single-elimination tournament at the end of the season. Team pairings are determined according to regions and teams from the same conference and will not be paired for first or second round games. In the last ten years North Dakota State has won the Championship 8 out of 10 times.
Whether FBS or FCS, NCAA Division I football is extremely entertaining come season end; what’s great about college football is that it is also single game elimination and every game matters leading up to playoff time and post season play. December 2022 is sure to be a great football playoff with Georgia, Ohio State, Michigan, and TCU leading the charge and not too far behind, Tennessee, LSU, USC, Alabama, Clemson, Utah, and Penn State. Stay tuned…
