7 inspiring display gardens designed by top Southern California landscape companies and horticulture organizations in collaboration with South Coast Plaza home boutiques to create one-of-a-kind outdoor living spaces
A dramatic 25-foot floral centerpiece
FLEURS DE VILLES: FEMMES
April 20–24 • Jewel Court
Visit Fleurs de Villes FEMMES floral installation, a celebration of remarkable women interpreted through floral covered mannequins.
For details:
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
EVENTS MANAGER
Vaughn (Sarah) Bene
CATERING SERVICE MANAGER
Sarah Omar
MEMBERSHIP SALES MANAGER
Danielle Sayer
HR MANAGER
Sarah Blanco
DIRECTOR OF FINANCE
Phillip Brickley
DIRECTOR OF RECREATION
Ashley Pitcock
MARKETING COORDINATOR
Lanee Alatorre
DIRECTOR OF SALES
Kamia Kinchlow
CLUB SECRETARY
Sandy MacIntyre
DIRECTOR OF MEMBER EXPERIENCE
Fabrizio Khalona
DIRECTOR OF SPA OPERATIONS
Linnea Robertson
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
THE BBC’S CHEF JACOB AND BBR’S CHEF PRABEEN HELP RAISE FUNDS FOR THE PASCAL CULINARY ARTS SCHOLARSHIP PROGRAM
Table For Ten, orchestrated annually by Kristin Martin and KM Productions for deserving non-profits, held its 16th annual culinary extravaganza at the Festival of Arts/Pageant of the Masters grounds in Laguna Beach on March 6, 2022. More than 300 gourmet food and wine lovers attended the sold-out event, with guests enjoying scrumptious multi-courses tableside from 30 talented chefs, along with superb wine pairings and tables
uniquely decorated by each restaurant. A tempting $3,672 wine tree raffle was a highlight, as well as a plethora of silent and live auction items. Together with Fund-A-Need monies raised, more than $300,000 in net proceeds was realized to benefit the Pascal Culinary Arts Scholarship Program, which gives scholarships to deserving students at Saddleback Culinary Arts College and Orange Coast College Culinary School.
Wine Tree underwriter Mona Lee Nesseth and George Rozsahegyi
Title Sponsor Mary Murfey, Table For Ten Founder/Director Kristin Martin
Honorary
Chef Ugo
Allesina (Prego Restaurant),
Event Chair
Chef Pascal Olhats (Pascal Cuisine Catering), Venue Host
Chef Donald Lockhart (Terra Restaurant)
Dave & Traci Hoff (Dave won the $3,672 Wine Tree and Traci won the $500 Heads or Tails Game)
Susan and Tim Strader, Mary Roosevelt
Sally Crockett, Leslie Cancellieri
Kathy Hamilton with her father David Reed
Balboa Bay Resort & Club Chefs Prabeen Prathapan and Jacob Davis
PHOTOGRAPHY BY BOB HODSON AND TONY LATTIMORE
CHAPMAN UNIVERSITY CELEBRATES 160 YEARS OF MOMENTUM.
As the university closes out its year-long 160th anniversary celebration, President Struppa highlights strategic progress in his 2022 State of the University address.
KEY ACCOMPLISHMENTS INCLUDE:
Optimized our campus footprint, including the opening of the Swenson Family Hall of Engineering, construction launch of the Sandi Simon Center for Dance and completion of design and approvals for the Hilbert Museum of California Art expansion.
Grew the university’s research agenda, including the execution of 59 collaborative research agreements and garnering 137 grants
Expanded our student profile, including an increase of Hispanic/Latino and Black enrollment by 30.4% over four years.
Enhanced computer science and artificial intelligence research and teaching with Boston Dynamics robotics.
Learn more about Chapman’s 160 years of incredible growth and progress at
Bruce Cook Editor
Dear Friends,
Welcome to spring on the Orange Coast. The Bay Window celebrates the season at Balboa Bay Club, Newport Beach Country Club and at Balboa Bay Resort with outstanding events, programs and festivities for the entire family of valued members as well as welcome guests and visitors from near and far.
The April issue features all the information on plans for Easter, including a selection of incredible brunch celebrations at both clubs and in the Grand Ballroom of the Resort, welcoming both club families and guests community wide.
Talented golf writer Randy Youngman wraps up all the action at the successful 2022 Hoag Classic held at Newport Beach Country Club with a great play by play report on the excitement leading to a dramatic win for Retief Goosen. Also featured this month from the Newport Beach Country Club are photo essays of members participating in many special gatherings we call “Member Moments.” As always, golf tips are front and center from Carlo, along with all of the recreation beyond golf at the club, from health and fitness to aquatics and tennis activities and special programs for NBCC youth.
Over at the beach, the Bay Club launches into spring with full outdoor operations in advance of the coming summer fun in the sun. The Club beach and main pool will welcome more swimmers with the Pool Bar open regular hours along with dining service provided by the adjacent Members Grill. Be sure to check out all of the holiday events presented and planned by Aaron Trent and Melanie Hertrick.
Bay Window dining columnist Lana Sills pens an amazing column on “The Perfect Steak.” This is a must read for homestyle bbq chefs and steak lovers too. You will never look at a steak in the same way again. That’s a promise!
Community-wide we cover happenings this month that our members and guests participate in and support. Check out our regular feature on what’s happening at The Segerstrom Center For The Arts. We go to a major charity event known as Table 4 Ten, where our own Chef Jacob from the BBC hosted one of the big sponsor tables raising funds for local non-profits. Our own concierge Rachel Reitkopp shares her perspective on throwing the “best surprise party” at the Club for any special occasion.
Don’t forget to peruse the Easter Brunch menu featured in the Balboa Bay Resort section of the issue. And enjoy our regular design feature by Barclay Butera, along with the insight of valued columnists Ivan Illán on finance, Alex Chazen on the law, and Ryan Cook on sports.
Wishing all members and guests a happy Easter and Passover. Count your blessings, say a prayer for the people of Ukraine.
Best, Bruce
Fractional Yacht Ownership
Awarded for ‘Best Layout’ at the Cannes Yachting Festival, the 62 FLY embodies all of the latest features and attributes from the prolific Italian shipyard. Now you can enjoy the opulence and luxury found on this incredible yacht through our convenient fractional ownership program.
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The Performing Arts Thrive At Segerstrom Center For The Arts
LES BALLETS DE MONTE-CARLO BRINGS A CLASSIC BALLET TO ORANGE COUNTY
Les Ballets de Monte-Carlo always dazzles audiences with their stunning portrayals of famous works, and from April 15–17, they are bringing their creativity to life once again as they perform Romeo and Juliet at Segerstrom Center for the Arts. Established in 1985 by the Princess of Hanover, Les Ballets de Monte-Carlo quickly became a highly sought-after ballet company whose work has been internationally recognized and celebrated. With Romeo and Juliet, Jean-Christophe Maillot’s choreography perfectly complements the
famous Shakespearean work and tells an iconic story that’s stood the test of time. In exploring the tale of the iconic starcrossed lovers, this take on Romeo and Juliet highlights different perspectives from characters in this literary masterpiece to offer a new lens into the storyline. This concept emphasizes sensitivity and interprets Romeo and Juliet as a tale of an accidental tragedy of two young people who fall deeply and quickly in love. Maillot tactfully draws away from a deep focus on social conflict that distracts from the main story, instead
bringing attention to the ballet’s beauty and emotion. This truly cinematic work is only heightened by the streamlined stage design and airy costumes that serve as one of many visually stunning components of this production.
This take on Romeo and Juliet has been performed more than 250 times around the world and will be an exciting addition to the Dance Series at Segerstrom Center for the Arts. Make sure to get your tickets at www. SCFTA.org and witness this incredible ballet while it’s in Orange County!
Getting To Know BBC Member Justin Bird
THIS ALL-AMERICAN BIRD LIKES TO KEEP IT SIMPLE AND ENJOY THE MOMENT
BY ANN CHATILLON
Justin Bird was an All-American baseball player in college. Shortly after graduating, he hit a home run as co-host of the Bravo TV show, The Millionaire Matchmaker. Justin loves fishing, golf, and boating–anything on the water. His passion is music, particularly country music. His favorite food is sushi, as long as it’s not from a gas station. Justin works in his family’s moving and storage business, Executive North American Van Lines. He grew up in Los Angeles county, and now calls Eastside Costa Mesa home.
AC: When are you most happy?
JB: To me, life is all about shared experiences with loved ones. I’m most happy with friends and family around me…and a spicy margarita.
AC: If you could have lunch with anyone, dead or alive, whom would you choose?
JB: Aside from Jesus, Thomas Jefferson would be a lunch with endless questions. I’d love to unpack the brain that could vividly see far into the future of America yet draft something timely and intricate that changed the entire course of human life. Experiencing a lunch with a true American pioneer would be absolutely epic.
AC: What’s your favorite season?
JB: Season 1 of Yellowstone. Summer, by a million.
AC:What food and/or beverage do you crave at the club?
JB: I’m partial to the burger. Taco Tuesday is also a legendary choice.
AC: Who are your heroes?
JB: My parents, hands down! They’ve set the perfect example of what true love really is. They continue to inspire me daily and have set forth the trajectory to become the best human possible in all facets of life.
AC: Homebody or jet-set?
JB: Jet-setter who thoroughly enjoys the
comfort of my couch. Given the current state of travel the past couple years, I am leaning heavy on the jet-set these days.
AC: What’s your favorite movie?
JB: Step Brothers. I’m a big comedy fan and most of my top picks are comedies.
AC: What do you enjoy most about the BBC?
JB: The camaraderie/friendliness amongst the members, pool bar hangs, and its convenience for grabbing dinner, or a workout in the gym.
AC: What do you fear?
JB: Public speaking; does it ever get any easier?
AC: Are you a dog or cat person?
JB: Mostly a dog guy, however the dog/ cat dynamic is interesting. I’d love to have a Doberman or Belgian Malinois down the road.
AC: What’s something you’ll never do again?
JB: Split tens in Vegas.
AC: What’s your motto, or a saying that you really like?
JB: Keep things simple and enjoy the moment.
WHAT MY CLIENTS ARE SAYING
“Annie represented us as we sold our home of 40 years in the Newport Heights area of Newport Beach. She was so professional, efficient, and helpful in every way. She constantly kept us updated and was available at all times. Our experience went smoothly and we found Annie to be amazing in every way. I would highly recommend her.”
— Nancy Smith
Seller of 225 La Jolla, Newport Beach
Over $53 million closed and in escrow in the first quarter of 2022
Easter Brunch
Sunday, April 17
Grand Ballroom | Seatings from 10:00am - 2:00pm
Live Music & Visit from the Easter Bunny Tickets Available on Eventbrite Adults $95 | Children $45 Plus tax, gratuity, and Eventbrite fees
Join us for Easter Brunch with family and friends, and feast on an extravagant buffet featuring eggs benedict, pancakes, a seafood display, sushi bar, specialty stations, delicious desserts and more.
LIVE THE LIDO LIFESTYLE
Olga Matthews
120
VIA TRIESTE | FOR LEASE
Lido Isle | Lease Price Upon Request
Great opportunity to enjoy the Lido Lifestyle in this beautiful remodeled 5 bedrooms, 5 bathrooms contemporary style home. The Lido Island Community has activities for all ages including clubhouse and marina (arrowed), private beach, tennis courts and children playgrounds. Take a short bicycle ride, bring the kids, to the Lido Marina Village with world-class dining, shopping and entertainment.
Serving the coastal communities for the past 30 years.
OLGA MATTHEWS 949 922 5577
omatthews@villarealestate.com
DRE No. 00483564
WORLD-CLASS CHAMPION GOLF
THE 2022 HOAG CLASSIC THRILLS THE CROWD AS RETIEF GOOSEN TAKES THE BIG PRIZE
BY RANDY YOUNG
Rain, dark clouds and overcast skies. Howling, swirling, gusting winds.
Unusually chilly temperatures. Blissful sunshine.
And crowd-pleasing fireworks.
The 2022 Hoag Classic at Newport Beach Country Club, Orange County’s only PGA Tour-sanctioned professional golf tournament, featured the ominous, the ordinary and the extraordinary last month.
Returning after a one-year hiatus because of the pandemic, the Hoag Classic welcomed PGA Tour Champions pros and local golf fans back to Newport Beach with alternating winter, spring and summer weather.
“It feels like Scotland,” World Golf Hall of Famer Ernie Els said after the second round on March 5, a day when the towering pines, palms and eucalyptus trees lining the NBCC fairways were swaying in powerful gusts that reached 30 mph. There were even gale warnings and small craft advisories on the Pacific Ocean just across
PCH from the country club.
It was unseasonably cool for Southern California, too, with temperatures in the mid50s, as attested by the stocking caps, gloves, parkas and even earmuffs in the gallery.
How windy was it on Saturday of tournament week? It was so windy, World Golf Hall of Famer Retief Goosen said that on some of NBCC’s lightning-fast greens, he was “reading the wind, not the putt”—because the whipping breezes actually could blow short putts off-line.
“The putting was difficult to get the right speed, the (right) lines, but then you’ve got to play the wind into the line on the green,” Els added. “I mean, that doesn’t happen too often. It happens a lot in Scotland, but not in California.”
Welcome to the Old Course in Newport Beach, Scotland. Even John Daly’s long white beard was flapping in the breeze, and you could almost hear the bagpipes in the distance.
In the end, however, Goosen survived and
overcame the challenging elements to win the Hoag Classic title by four shots, shrewdly figuring out the best way to take the suspense out of the putting on the final day of the 54-hole tournament. That’s where the fireworks came in.
It’s not surprising the extraordinary happened on tournament Sunday, because the final group in the final round was arguably the best in the 26-year history of the Hoag Classic. All three players were two-time U.S. Open champions—Els, Goosen and Lee Janzen—and only one stroke separated them as they went to the first tee.
“We talked about that in the locker room: three guys playing together with six U.S. Open (titles),” Goosen said.
Trailing second-round leader Els by one shot going into the final round, Goosen took advantage of a downwind ocean breeze and smashed his tee shot into the left greenside bunker on NBCC’s 325-yard, par-4 opening hole.
About 20 yards from the hole with his ball sitting below his feet in the bunker, Goosen
Courtesy of Mark Susson
splashed the sand with his wedge on his second shot and watched his ball fly upward toward the flagstick.
“It was a tricky bunker shot,” Goosen recalled afterward, saying he also had an awkward stance near the left lip of the sand trap. “I had to fly it over the ridge (to get to the green’s upper tier). I figured if I hit a good shot, it would finish 5 feet past the hole. … It just came out hotter than I expected.”
At contact, he thought he had mis-hit the shot, so he wouldn’t have been surprised if it had raced past the pin and perhaps off the back of the green.
Instead, the next sound Goosen heard was his ball clanking against the bottom of the flagstick—before disappearing into the cup, without ever hitting the putting surface.
Slam-dunk!
It was an eagle 2, and Goosen celebrated by flipping his wedge in the air as the greenside gallery erupted in cheers and shrieks of amazement. Fireworks, indeed.
The surprise hole-out vaulted Goosen past Els into the lead, providing the impetus for Goosen’s fast start on the way to an impressive 8-under 63—the lowest round of the day—and his runaway victory over the 77-player field.
Goosen, a 53-year-old native of South Africa, shot 68-67-63 for a 54-hole total of 15-under par to win his second PGA Tour Champions title in 61 events. K.J. Choi shot a final-round 66 to finish second at 11-under, with Janzen
and Stephen Ames tied for fourth at 9-under. Els, the defending 2020 Hoag champion, stumbled to a 2-over 73 on Sunday and finished seventh at 6-under. A total of 33 players finished under par, noteworthy because of the tough conditions at Newport Beach Country Club over the weekend.
After his opening-hole eagle, Goosen birdied No. 2 and No. 3, marking the second consecutive round that he opened his round 4-under through the first four holes. By the time he made the turn after a front-nine 30, he had a four-shot lead. That’s why he never relinquished the lead and why Choi never came closer than three shots on the back nine.
“That was very, very lucky,” Goosen said of his hole-out from the sand. “Whenever you hit a flag, it can go anywhere. It could have come back off the green. . . . And when you get off to a start like that, you know (it) is your day.”Who knew that pro golfers can dunk, too?
TIN CUP REVISITED: Monday qualifier
Rick Garboski, a teaching pro from the Club Development Complex in Moorpark, ran out of golf balls after hitting two in the water on the par-3 4th hole on tournament Saturday and had to borrow a ball from a fellow competitor. He was assessed two penalty strokes for not using the same brand and model golf ball and took a 9, on the way to an 80. He also received a penalty stroke for an “undue delay” while someone retrieved more of his own balls from his locker in the clubhouse.
“Total rookie move on my part,” Garboski later tweeted. “Bad combo of trying to keep a light bag—along with giving too many balls away to kids along the way. No such thing as bad publicity, right?” In his first PGA Tour Champions start, Garboski finished 76th at 17-over par.
COUPLES WITHDRAWS: Corona del Mar resident Fred Couples, a two-time Hoag champion and hometown crowd favorite, had to withdraw before the first round because of back issues that surfaced after playing in a pro-am the previous day during cool and windy conditions.
While he was on-site earlier in the week, Couples confirmed that he got married on Feb. 2—as in 2-2-22—to longtime girlfriend Suzanne Hannemann during a ceremony in a friend’s oceanfront backyard, according to PGATOUR.COM.
JANZEN PRAISE: Champions star Lee Janzen was effusive in his praise of the course setup and NBCC maintenance staff, especially after tour officials decided not to cut the greens before tournament Saturday’s forecasted high winds arrived.
“They did a great job getting it set up so we could play it,” said Janzen, who somehow shot a 5-under 66 in the gusting winds, on the way to an eventual tie for fourth place. “If they cut the greens and double-roll them like we normally do, it (would have been) darn near unplayable. They did a great job toning the course down.”
Courtesy of Mark Susson
Create Your Own Luxury Footprint in Newport Beach at the Legendary Balboa Bay Club Residences
Orange County’s most exclusive address, the waterfront apartments at 1221 West Coast Highway, features the most spectacular coastal views along with platinum services and amenities.
The five-story, mid-century modern building, totally upgraded and remodeled to 2022 state-of-the-art building standards, offers a selection of units from spacious studios, one, two, three bedroom and ultra-chic penthouse homes for lease on the bay.
Live the great life at Balboa Bay Residences. Turn the key and you have definitely arrived.
Please call Laura Bryan at 949.630.4379 for information and to schedule a private showing.
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
Dear Members,
Spring is in the air and the team at Balboa Bay Club is so excited to be kicking off our holiday events for 2022.
The fun begins with our Spring Break Kid’s Camp April 11th – 15th followed by our kid’s Easter Party on Saturday, April 16th which promises to provide an “egg-cellent” time for everyone! Our dynamic duo of Aaron Trent and Melanie Hertrick have planned a fun day on the bay for all our BBC families. Club Executive Chef Jacob Davis will once again be serving up all your Easter Brunch favorites in Members Grill while Balboa Bay Resort Executive Chef Prabeen Prathapan is “egg-cited” about the return of Easter Brunch in the BBR Ballroom on Sunday, April 17th.
Thank you to all our members who braved the cold and wind to join us at the 2022 Hoag Classic. Although we would have preferred better weather, we did have a front row seat to exciting golf and even managed to make an appearance or two on the Golf Channel broadcast! Situated on the 14th green, we were eye to eye with all the professionals as they fought the wind in their quest to be crowned the 2022 Hoag Classic Champion. In the end it was Retief Goosen who holed out for an eagle on his first hole final round and did not look back, finishing the tournament at 15-under.
As we spring forward and enjoy sunnier days ahead at BBC, we look forward to welcoming our members and their guests to the Club. Being at the Hoag Classic brought back all those great feelings of community we had prior to the pandemic and while we, as a community, continue to work to manage the spread it is great to see the fruits of our combined labor bringing about the opportunity to gather, enjoy and rebuild that sense of community that has been missing for so long.
The team at BBC is working hard to bring you all your favorite events (and new ones too) and we cannot wait to share them with you. With all that has gone on in the world over the last two years and most recently abroad, I feel blessed to be part of this BBC Community.
On behalf of myself and the entire BBC team I thank you for your continued support of the Club and for the opportunity to serve you and your family every day!
NEW Pilates instructor available for 1-on-1 sessions
APRIL 11-15 9:00am - 2:00pm
SPRING BREAK SKIPPERS CAMP
BBC Members Events – April 2022
WEEKEND BRUNCH
EVERY SATURDAY AND SUNDAY
9:00 AM – 2:00 PM • MEMBERS GRILL
Enjoy Chef Jacob’s fabulous Brunch on the Bay. All your favorite specialty items including Avocado Toast, Eggs Benedict, Huevos Steak Rancheros and Crispy Fried Chicken ‘n’ Waffles. Kids will love Captain Crunch French toast, delicious Belgian Waffles, and Buttermilk Pancakes hot off the griddle! Reservations required, please call Members Grill at 949.630.4290.
MARCH MADNESS FINAL FOUR
SATURDAY, APRIL 2 & MONDAY, APRIL 4
• MEMBERS GRILL
Celebrate March Madness watching your favorite basketball teams compete as you dine in the lounge or up close at the bar. Happy hour available throughout the game.
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 savory Italian favorites you are sure to love. Reservations required, please call Members Grill at 949.630.4290.
LADIES BUNCO NIGHT
MONDAY, APRIL 4
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. 48hour cancellation policy in effect. Reservations required, please call 949.630.4120.
FIESTA TACO TUESDAYS
EVERY TUESDAY NIGHT
5:00 – 9:00 PM • MEMBERS GRILL
Come enjoy 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. Plus, Margarita Specials and live Mariachi music, performed just for you. Reservations required, please call Members Grill at 949.630.4290.
PRIME RIB THURSDAYS
EVERY THURSDAY NIGHT
5:00 – 9:00 PM • MEMBERS GRILL
A Member favorite continues! Join us every Thursday for Chef Jacob’s 3-course Prime Rib Dinner, starting with a Petite Classic Caesar, followed by a 12 oz. Slow Roasted Prime Rib, Garlic Mashed Potatoes, Seasonal Vegetables, Au Jus and Horseradish Crème, fresh Bread Rolls, finishing with New York Cheesecake with mixed berries. Reservations required, please call Members Grill at 949.630.4290.
1221 AFTERNOON CULINARY CLASS WITH CELEBRITY GUESTS LANA SILLS AND CHEF JAMIE GWEN
THURSDAY, APRIL 7 • 11:30 AM
BAY VIEW ROOM
Join us for an amazing afternoon with Food Writer, Author and Magazine Columnist, Lana Sills, as she teams up with Professional Chef, CIA Grad, Radio Personality and KTLA Channel 5’s own – Chef Jamie Gwen! You will enjoy delicious Bloody Marys with Puff Pastry Cheese Straws and
a full culinary demonstration of how to make a delectable menu of Classic Spanish White Gazpacho, Lobster Cobb Salad and a Basque Cheesecake Dessert. Of course, the lunch is included. Limited seating available. A 1221 Club Member event. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.
SPRING THEME FAMILY MOVIE NIGHT BUCKETS!
TUESDAY, APRIL 12 (AVAILABLE FOR PICK-UP AT THE CLUB DESK BETWEEN 10:00 AM – 6:00 PM)
Gather your family for another fun movie night at home. Complete the experience with your very own pre-made Movie Night Bucket. Order your Family Movie Night Bucket today by calling the Club Desk at 949.630.4120. Supplies are limited. Movie Night Buckets are compliments of your Club. One bucket per family please.
CHILDREN’S EASTER FANTASY WITH ALICE IN WONDERLAND
SATURDAY, APRIL 16
10:00 AM – 12:00 PM • MEMBER LAWN
Enter a world of fantasy as you follow Alice down, down, down the rabbit hole into our Easter Wonderland. Experience a fun-filled day with sand-art crafts, games, balloon twisters, a
delightful Magic Show with your pal, Arty Loon, and a chance to get your picture taken with the Easter Bunny! A Members only event. No walkins. Parents must stay with children at all times. Reservations required, please call 949.630.4120.
EASTER SUNDAY BRUNCH
SUNDAY, APRIL 17
9:00 AM – 2:00 PM • MEMBERS GRILL
Executive Chef Jacob Davis proudly prepares delicious brunch offerings of Prime Rib of Beef, Scottish Salmon, Appetizer Station, Omelet Station, Raw Bar Station, and of course Delicious Desserts and Specialty Treats. Live Music. Every child will receive a delightful Easter Basket and a special visit from the Easter Bunny. Seating is limited. Cancellation policy of $25 per person in effect. Reservations required, please call 949.630.4290.
EASTER BRUNCH IN THE RESORT
SUNDAY, APRIL 17 • 10:00 AM - 2:00 PM GRAND BALLROOM
Join us in the Resort’s elegant Grand Ballroom for Executive Chef Prabeen’s spectacular, allyou-can-eat Easter Brunch buffet, featuring live music and a visit from the Easter Bunny! Share this holiday with family and friends and feast on extravagant displays of cuisine including
antipasto, omelets, eggs benedict, Kid’s station, seafood display, sushi bar, specialty stations, delicious desserts and more. Please email specialevents@balboabayresort.com with your member number to make a reservation.
AUSTIN HOPE WINEMAKER DINNER
WEDNESDAY, APRIL 20
6:00 PM RECEPTION; 6:30 PM DINNER BAY VIEW ROOM
The Hope family has been farming in Paso Robles for more than 30 years. When they arrived in this barely discovered region, they planted apples and grapes. Now, one of the top winegrowing regions of the world, gone are the apple orchards. Today, the Hopes cultivate mature vineyards of the varieties best suited to their area, including Cabernet Sauvignon, Syrah, Merlot, Mourvedre and Grenache. Regardless of the varieties planted, the expression of Paso Robles is displayed in the glass with spice, licorice and berry in the nose, soft textures, and silky tannins on the palate. Chef Prabeen and his culinary team will carefully pair each varietal with exquisite culinary delights, guaranteed to please. Seating is very limited. 72- hour cancellation policy in effect. Reservations required, please call 949.630.4120.
SPRING FLING BINGO
MONDAY, APRIL 25 • 6:00 PM
BAY VIEW ROOM
Fun for the whole family, with a Spring Fling Theme! A full hour of festive, fast-paced bingo games and great gift card prizes. Snacks and beverage service will be available. $25 per guest, 6-guests max per membership. 48-hour cancellation policy in effect. Reservations required, please call 949.630.4120.
FAMILY MOVIE BUCKETS!
FRIDAY, APRIL 29 (AVAILABLE FOR PICKUP BETWEEN 10:00 AM – 6:00 PM)
Gather your family and join us for a movie night at home. Complete the experience with your very own pre-made Movie Night Bucket. Order your Family Movie Bucket today by calling the Club Desk at 949.630.4120. Movie Night Buckets are compliments of your Club. One bucket per family please.
A Nod To Spring
THE SEASON OF NEW BEGINNINGS AND A WARM WELCOME TO NEW MEMBERS
By Christine Nunez, Membership Coordinator
Spring is officially here! Have you been noticing that the days are beginning to get longer and a tad warmer? That is because the amount of daylight has been increasing each day since the winter solstice and will continue to do so until June. I know that I am eagerly awaiting that time, when the sky will still be blue and the sun will be shining at five o’clock in the evening.
While the weather has been warming, as the earth tilts towards the sun, this time of renewal in nature is also the celebration time for Easter, Passover, and Sakura (Japanese cherry blossoms). This vernal equinox signals the season of the growing sun and of new birth, both metaphorically and literally. One of the symbols of this time is the egg. The egg has become nearly synonymous with spring’s arrival and is seen frequently during this time of year. Besides seeing eggs, the Easter season is also filled with images of bunnies, baby chicks, and lily flowers because these are all symbols of rebirth. The Easter Bunny, for example, arose originally as a symbol of fertility, due to the rapid reproduction habits of rabbits and in turn has become somewhat of an avatar for this season. In the next few months, flowers will begin sprouting up again and we’ll begin to hear the countless spring noises signaling the warming season. The rain will also begin to fall to renew the earth, just in time to take the kids out for spring puddle-jumping. Outdoor activities will require less layers and with each passing week the warming weather will beckon us down to the beautiful beaches of the BBC. This season of spring is in full swing and what better way to celebrate this blossoming season than to visit the Club where the fresh air is plentiful and the sunshine is warm?
So, as we prepare to step into this new period of revitalization let’s focus on a refreshed mindset that allows us to appreciate all the small things this season has to offer. There’s no better way to refresh your mind and body than with a visit to the Club where the festivities of this season are sure help you embrace this renewed season. Please help me in welcoming our new members for the month and I hope to see and your family at the BBC to enjoy the festivities of this month, from Easter Children’s Party, Easter Brunch, 1221 Culinary Demonstration, Ladies Bunco and Family Bingo! Happy Spring.
“Some old-fashioned things like fresh air and sunshine are hard to beat.”
– Laura Ingalls Wilder
Please join me in welcoming:
THE PARKER FAMILY
“We’re thrilled to be new members of the BBC! Looking forward to a long summer filled with warm sunsets, melting drinks, and our kids emptying out the Dippin’ Dots machine.”
MCNAUGHT FAMILY
“We live in Las Vegas, so we are looking forward to enjoying our time on the boat, meeting new friends and enjoying the wonderful amenities that Balboa Bay Club has to offer. Patrick works in Government Affairs/Political Strategist and Commercial Real Estate, Christine has been a Residential Real Estate Broker for 30 years and the boys, Jace and Kai attend the University of Nevada, Reno. And our four-legged child is Banks, a German short-haired pointer.”
SHAFIA FAMILY
“Having lived in Los Angeles County for over 50 years, our family is excited to relocate to Newport Beach to be closer to family. We can’t wait to create new memories at Club events such as the concert series, winemaker dinners, and family gatherings. We are passionate about spending our free time on the water by boating, paddleboarding, and kayaking; member access to the Club’s marina will facilitate these adventures. We can’t wait to plunge into all of the incredible amenities that the Club has to offer.”
Fat Tuesday At The Balboa Bay Club
MEMBERS CELEBRATE MARDI GRAS ANTICIPATING THE EASTER SEASON
Diprima Family
Chambers Family
Heather, Brooke, Doug Norton
Lynn Dumont, Shawn Bowan
Karen and Mike Moran, Betty Ann Colby
Governor Bill Blaine, Kevin Brennan, Darren Lang
Lisa Hallaian, Donna Martin, Jami Vernon
Madelyn, Chase, Kellee Seal, Ava Beans
Parker Family
Jennison Family
The Big Reveal
CREATING A BELATED SURPRISE WEDDING POST PANDEMIC AT THE RESORT
BY RACHEL REITKOPP
In 2012, Mark Zuckerberg, the co-founder of Facebook, threw a party that totally surprised his guests. Zuckerberg invited guests to a surprise graduation party for fiancée, Priscilla Chan. Guests arrived and in turn were the ones to be surprised with the couple’s at-home wedding!
In similar fashion, I had the pleasure of helping surprise Sydney and Derek Brown here at the Balboa Bay Resort with their fifty closest friends. What better coverup than a baby bump? Sydney and Derek were expecting their very first child together. They wanted to keep their celebration small, but Sydney’s mother, Rita Baglietto Miles, realized what a special moment this was, and knew exactly how to make it unforgettable.
Derek proposed to Sydney December of 2020. As with many couples, the pandemic
drastically delayed the wedding. Mother Rita thought, no longer! They finally had all their friends and family in the same room, it was time we make a wedding happen.
Rita has an extensive background as a creative stylist and has done event planning in her past. Alongside her boyfriend, Lear Levin, they created the event from scratch. Our Bay View room was completely transformed. Rita and Lear constructed nearly everything from the building block invitations, the candy cart, the balloon wall, and even the wedding arch itself. The room looked spectacular.
Guests arrived to a mimosa station, bloody bar, and donuts. The room was sectioned off and patio doors closed. As guests indulged, they had no idea what was coming. Sydney’s father, Marc Miles, took a moment to thank all the guests for joining the celebration as
well as thank Rita and Lear for the countless hours they spent building and decorating. He also informed the guests they are not exactly just celebrating the coming of the couple’s first child, but the couple’s marriage! I kid you not when I say jaws dropped and tears were brought to everyone’s eyes. Guests were asked to go to the patio. There they found Derek standing under the homemade alter with his father, Paul Brown. The bride came out and Paul officiated the beautiful ceremony. This exceptional event had to have been one of the most unique we have seen in quite some time.
For more beautiful pictures please view Rita Baglietto Miles’ Instagram @ritabmiles.
To inquire about hosting your own private event here at Balboa Bay Club and Resort email me at rreitkopp@balboabayclub.com or call 949-630-4312.
The Perfect Beach Retreat
A LOCAL NEWPORT FAMILY CHOOSES THE BALBOA BAY RESIDENCES CREATING A WATERFRONT PIED-À-TERRE FOR THEIR FAMILY, VISITING RELATIVES AND GOOD FRIENDS
To learn more about The Residences at Balboa Bay Club please contact Laura Bryan at 949.630.4379.
A Conversation With A Brain Surgeon
DR. ROBERT LOUIS, M.D., CHIEF OF NEUROSURGERY, HOAG HOSPITAL, TALKS CAREER, LIFE AND FUTURE DREAMS
BY MATT MORRISON
Around the Balboa Bay Club, friends just know him as Rob, the humble, ready-with-a-smile fellow hanging around the pool or on the beach with his young daughter. Or maybe he’ll just be chillin’ out with a few pals on the back of his boat Time Out moored on B Dock.
In local social circles, where a lot of egos we know might think they’re the smartest guy in the room, Rob would never presume to be. Yet, that fact alone makes him at least one of the smartest. And if it comes down to comparing credentials, how many in the room can trump brain surgeon?
In his professional life, he’s Dr. Robert Louis, MD, Chief of Neurosurgery at Hoag Hospital in Newport Beach. If prestigious, the gig also carries the weight of burden between life and death.
“It’s not nearly as cool as it seems,” Dr. Louis reflects. “You gotta have a lot of self-confidence to cut into someone’s brain and think you’ll do them some good, but when something goes wrong we’re beating ourselves up. The losses way outweigh the wins.”
An East Coast native, he’s a graduate of Boston University and the American University of the Caribbean Medical School. Dr. Louis did his internship and residency at the University of Virginia Hospitals before his good fortune landed him here with the opportunity of a lifetime at Hoag.
“The fact that the hospital is of such a high quality is a blending of the great doctors, a visionary administration, and the community of Orange County that supports it philanthropically,” he says. “We want to make sure our neighbors get the
best care. It’s an amazing group of people.”
Dr. Louis also serves as the endowed chair for skull-based and minimally invasive neurosurgery of Empower360, a research and support foundation advancing healthcare through the development of new technologies. He’s particularly inspired by the emergence of virtual reality in the preparation for complex surgeries.
Through a company named Surgical Theater, Inc., founded by former Israeli defense specialists as an offshoot of military technology, doctors are able to strategize procedures pre-op with acute precision. The system allows doctors to communicate all facets to patients, greatly reducing inevitable surgical anxiety.
“When I saw it, I immediately knew this is how we should be seeing patient scans; brain, tumor, surgical plan, before their surgery,” he explains. “In some cases, I can use the virtual reality to try two or three different plans for surgery to figure out which
one is going to work best. We advanced from surgical simulation to patient engagement and education.”
“This is what keeps physicians interested in medicine. Moving the field forward,” Dr. Louis continues. “It’s really gratifying taking care of people and saving lives, but when you’re also trying to leave the whole field better off at the end, Hoag really supports that, which is atypical of a non-university hospital.”
Remarkably, Dr. Louis says his time in the operating room is not the hard part of his job. With proper preparation, a small work space with no cell phones or other distractions, his focus is in the moment to execute what he’s been trained to do. He regulates his sleep and eating habits, meditation and exercise, to coincide with his surgery schedule. He finds the times when he has to relate the news of unwanted outcomes to patients and families to be the toughest aspect of his profession.
Rob spent his first four years in Newport Beach living in the BBC residences and says he misses it. As a club member for seven years, he finds an oasis to offset his work. His time with his nine year old daughter Amandari is most precious. He shares Time Out with three co-owners and enjoys his time cruising the harbor or out at sea.
“For me, the boat is like having a little home on the water. I can escape,” he explains. “My job is super stressful, so just coming here, sitting with friends and talking is relaxing.”
He says as long as he’s a neurosurgeon, he’ll be at Hoag. His appreciation for fellow doctors, nurses, support staff, the administration and the hospital foundation is beyond compare. After that, what else is there?
“When I retire, one of my dreams is to sail around the world. I imagine that would be the ultimate feeling of freedom. Just go wherever the wind takes you.”
INSIDE THE RARIFIED WORLD OF NEWPORT BEACH COUNTRY CLUB
Manager
Dear NBCC Members,
The headlines in the newspapers and online read, “Retief Goosen wins by four at Hoag Classic” or “Goosen wins Hoag Classic.”
For the second consecutive tournament, our champion is from South Africa, a two-time U.S. Open winner and a World Golf Hall of Fame member. Both Retief Goosen and Ernie Els share these accomplishments.
Our club is also a winner this year: From an operations viewpoint, I was mindful of three areas.
First, the golf course conditions and playability was of premium importance. Scot Dey and the entire golf course agronomy team did a Herculean job in the weeks leading up to the tournament and during tournament week to provide the best possible playing conditions. I tried to ask and listen to PGA TOUR Champions players, PGA TOUR rules officials and PGA TOUR agronomy staff who all had rave reviews. I also watched at least 30 minutes of golf channel coverage during the tournament and the course looked fantastic, with the television commentary highly complimentary of course conditions. The golf course showed great, and our team did an incredible job putting on the tournament.
Second, we were very focused on the player noncompetitive experience, including food and beverage as well as hospitality. The PGA TOUR Champions players (and families) would have breakfast, lunch and snacks at the club each day. Some would also stay for dinner in the grill/locker room, where they would engage with the staff. The players were extremely complimentary of the food quality, food presentation and staff hospitality—and many said it was their favorite event all year.
Most importantly, member feedback during the tournament was a priority. All of our Members who participated as spectators in the tournament provided great feedback to our staff. We increased the size of the member tent on hole 17, improved and changed daily food available in the tent, and heard great reviews from our members on how the golf course looked and played.
The Hoag Classic was a very exciting week where we crowned a new champion. We are fortunate to have so many great team members who helped put on a wonderful event that allowed our club to shine and be showcased on the national spotlight again this year.
H SPRING CAMP H SPRING CAMP H KID’S CLUB 6-9PM LADIES LOUNGE H EASTER BRUNCH 10AM-3PM AND EASTER EGG HUNT 11:30AM & 1:30PM
H SUNDAY BRUNCH 10AM-1PM SEAHORSE GRILLE
H BURGER BASH 5-8PM SEAHORSE GRILLE
H WINE EDUCATIONAL CLASS / TBD
H NBCC BIRTHDAY NIGHT 5-9PM SEAHORSE GRILLE H MOVIE NIGHT 6-9PM CLUBHOUSE H KID’S CLUB 6-9PM LADIES LOUNGE
H PASTA NIGHT 5-8PM SEAHORSE GRILLE H MOVIE NIGHT 6-9PM CLUBHOUSE H KID’S CLUB 6-9PM LADIES LOUNGE
Machoskie & Associates
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Starting Fresh
A NEW SEASONAL MENU AT THE SEAHORSE GRILLE OFFERS THE PERFECT WAY TO INDULGE IN THE FLAVORS OF SPRING.
BY ASHLEY RYAN
Spring is the perfect time for starting over, even when it comes to happenings at Newport Beach Country Club.
“The holidays are behind us at the club, and we are saying goodbye to our Hoag Classic grandstands that were full during the tournament,” explains Graeme Blair, NBCC’s executive chef. “Change is in the air and life in the culinary world never stops. We’ve all been hard at work developing our new Seahorse Grille menu.”
The menu, which is a great way for the chefs to welcome members back to the club following the return of the iconic Hoag tournament, offers some new dishes that “celebrate the coming of spring” as well as others that are hearty comfort dishes for chilly evenings.
STEAK & SEAFOOD
At Seahorse, the idea behind the new spring menu is the same as ever. “The focus continues to emphasize our theme of a modern interpretation on the classic steakhouse while recognizing the healthy options our Newport members expect and enjoy for a Southern Californian lifestyle,” Blair notes.
That being said, there are a number of great dishes to choose from this season. The Prime Steaks & Seafood section of the menu has been expanded, with new a la carte offerings to entice diners. One such addition is the 14-ounce koji dry-aged New York strip steak, which features maitake mushroom confit and fermented koji rice. “The rice allows us to mimic the dry age process in a fraction of the time,” Blair says. “The flavor is out of this world.”
Also served a la carte is the whole bran-
zino, which is grilled with lemon for added spring freshness. “This adds another healthy fish option with the flexibility to add one of our new sides, including tender grilled asparagus with a yuzu zabaione for a pop of zest and acidity,” he adds.
The menu also now incorporates a bonus section called Steak & Seafood Enhancements that allows guests to add an 8-ounce broiled lobster tail or sautéed garlic shrimp to any steak or seafood dish, so indulge while you can.
SPRING SUSTENANCE
Elsewhere on the menu, the chicken entrée, which the chef says is often overlooked, is worth some attention this spring. “The lightly smoked, all organic, skin-on half chicken from Petaluma [is] served with a spring garlic romesco sauce, roasted cipollini onions, crispy
Yukon potatoes, Peruvian yellow pepper-infused house-made crème fraîche and charred broccolini, [which] makes this a standout dish,” Blair notes.
The pizzas and flatbreads have been enhanced for the season as well, available on both regular or cauliflower crusts that are hand-made in the NBCC kitchen. The newest addition is the Meat Lovers Pizza, which combines Italian sausage, artisanal pepperoni and applewood-smoked bacon—though Blair notes that the more adventurous types should opt for the Hawaiian flatbread, which is crafted with charred pineapple, Canadian bacon, a house-made barbecue sauce and green onion.
After-dinner desserts and early-morning coffee drinks are getting an upgrade as well. The addition of a
dark chocolate budino, layered with crème fraîche, blood orange gelee and crushed candied hazelnuts, is the perfect way to end the night. “We’ve [also] brought back a classic crème brûlée with shortbread cookies and, of course, have kept the ever-popular beignets and skillet cookie,” Blair adds.
As far as the coffee goes, the purchase of a Victoria Arduino espresso machine has led to cups of locally roasted brew from MoonGoat Coffee in nearby Costa Mesa.
“Myself and the entire food and beverage team cannot wait to share these menu changes [with diners], along with newly upholstered patio furniture, table lamps, leather placemats and an ever-evolving wine list over the next few weeks,” Blair says. Stop in to enjoy the flavors of spring and all of the upgrades that come with them.
Danielle Sayer Membership Manager
Hello Members!
The club is blooming with exciting events and activities to fill your spring break. We begin with Date Night on April 8 followed by kid’s Spring Camp April 11-15. Sign-ups are available online.
And two egg hunts are always better than one! We hope your family will join us for a bountiful Easter Sunday brunch featuring an array of culinary delights, children’s activities, Easter Bunny photo opportunities and Easter egg hunts at 11:30 a.m. and 1:30 p.m. sharp. Reservations are available online or by calling the Seahorse Grille directly at 949-524-8120.
By popular demand, Movie Night will be offered twice this month. Bring the kiddos for dinner and a movie April 22 or 29.
We look forward to seeing everyone at the club soon. Cheers!
Please help me welcome the following new members to the NBCC family:
THE GERBER FAMILY
Jason is the CEO and president of Marble Express Las Vegas while Katie is a homemaker and mother to the couple’s two children, Vanessa and Audrey. The family enjoys traveling and embarking on new adventures together. They look forward to attending family-oriented events here at NBCC and meeting other club members. The Gerber family splits their time between Newport Coast and Las Vegas.
THE LAURINO FAMILY
Blake is a software consultant and Mackenzie works in commercial real estate. Mackenzie and Blake are originally from Hawaii and San Diego, respectively, and now reside in Newport Beach with their daughter Lucy, 1, and their goldendoodle, Frank. They enjoy home improvement projects, cooking and family bike rides, and are looking forward to summer days at the pool at NBCC.
The Value of Hard Work
NEWPORT BEACH COUNTRY CLUB MEMBER ATOSHI SHOREY SHARES HER CURRENT STATE OF MIND, HER IDEA OF PERFECT HAPPINESS AND WHAT SHE VALUES MOST IN A FRIEND.
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 member Atoshi Shorey.
BW: What is your current state of mind?
AS: Unsettled with everything that is going on in the world, but grateful for each day.
BW: Who is the greatest love of your life?
AS: Our children. They teach us so much each day— how to be patient, live in the moment and love with all your heart.
BW: Where would you most like to live?
AS: The south of France. We love the food, the wine, the beautiful landscapes and the lifestyle—la bonne vie!
BW: What talent would you most like to have?
AS: To be a family of scratch golfers.
BW: What do you most value in your friends?
AS: Friends who are there for you anytime, anyplace, anywhere.
BW: What is your favorite occupation?
AS:Travel journalist, and food and wine blogger.
BW: Who are your heroes in real life?
AS: Our parents. They put family first, worked extremely hard and invested in our education.
BW: What is your motto?
AS: Dream big, work hard, be kind and have fun.
BAY WINDOW: What is your idea of perfect happiness?
ATOSHI SHOREY: Golfing together as a family on a Sunday, and then enjoying Pasta Night at NBCC.
Kids & Cartoons
MEMBERS AND THEIR FAMILIES RECENTLY ENJOYED A DRAWING CLASS FILLED WITH NEW SKILLS, FUN CHARACTERS AND MEMORABLE MOMENTS.
Kate Kramer, Rose Kramer, Claire Kramer
Annabelle Connolly
Gus Akins drawing a cartoon character
Kids cartoon drawing class
Peyton Berris
Reid Manfred, Avery Workman
Tyler Bower, Ella Mertlbauer
Gigi Akins having fun at the art class
Behind the Scenes Heroes
SCOT DEY, NEWPORT BEACH COUNTRY CLUB’S GOLF COURSE SUPERINTENDENT, AND HIS TEAM WORKED TIMELESSLY TO PREPARE THE GOLF COURSE FOR THE 2022 HOAG CLASSIC.
LUIS PINEDA
LEO SANTA MARIO
OMAR TURCIOS
PEDRO BENITEZ
ADRIAN CHAVEZ
JOSE LUIS ALCALAN
CARLOS TOLEDO
FERNANDO SENCION
ROBERTO VARGAS
RENE RODRIGUEZ
COTE WOLAK (VOLUNTEER)
JOAQUIN ZARATE
MANUEL MENDOZA
JOSE TOLEDO
KYLE NAFFZIGER
NELSON GUIDO
DANIEL HERNANDEZ
SCOT DEY
JUAN CEJA AYALA
FIDEL ROSSARIO
NATE BRIGGS
MIKE NOVAK
MARIO GAMINO
KEN NEWCOMB (VOLUNTEER)
DAVE KARP (VOLUNTEER)
MIKE THOMPSON (VOLUNTEER)
MARK RAGOLE
BRIAN MALLORY ( PGA AGRONOMIST)
Pivotal Prep
PRACTICE YOUR SWING, IMPROVE ON THE PUTTING GREEN, AND PREPARE YOUR MIND AND BODY TO ENHANCE YOUR GOLF GAME.
BY ASHLEY RYAN
Stepping out onto the golf course with little to no prep work is sure to result in disaster. There are so many elements that require practice, from your swing and stance to your putting strength. When you’re getting ready to play a round of golf, you need to ensure that you do things like stretch, try some practice drills and get in the right mood to play.
According to Carlo Borunda, the director of instruction at Newport Beach Country Club, the best athletes are those that ensure that both their mind and their body are properly developed for the game. “To play your best and maintain a level of consistency, the golfer needs to be prepared physically and mentally,” he says. Here, Borunda reveals how you can prep for a round of golf.
BAY WINDOW: How should your practice program enhance your game?
CARLO BORUNDA: The fundamental practice program should include developing a repeatable full-swing motion, improving your skills on and around the putting green, and preparing your body and mind through some basic exercises.
BW: Why is adding a stretching program a good idea for the average golfer?
CB: The two goals of stretching should be to improve your balance and [your] flexibility. Golfers need to perform stretches that target their ankles, knees, hips, shoulders and wrists. I encourage everyone to see a trainer so they understand how to safely and properly stretch to prevent injury.
BW: What are some exercises golfers can do on the days they’re not golfing to stay in shape?
CB: I like to use a few different grip strengthening tools as part of my daily workout. As your hand strength increases, your grip pressure will relax. Having light grip pressure will allow you to swing the golf club with more speed, which is key to adding distance. Another benefit to having relaxed hands during the golf swing is improved accuracy to your golf shots.
The average golfer walks a little over 5 miles during a round of golf (on a 6,200-yard golf course). Staying in shape is key as you enter the later stages of an 18-hole round of golf. Golfers should focus a majority of their exercise on improving the strength in their legs. Taking frequent walks during the week is a great way to stay in shape. Adding some form of cardio exercise will also help you stay physically prepared. I personally like to jump rope and run a few times each week.
BW: Are there any special products or tools that can help with any of these prep activities?
CB: Your tool box for golf should include the following items: hand grippers, stretch bands, resistance bands, ankle incline board, jump rope, a good pair of athletic shoes for walking/ running, a foam roller and massage gun to help reduce soreness.
BW: What are some good things to focus on during your practice sessions as you prepare for your next round?
CB: A good score is usually dependent on your short game and putter skills. Spend as much time as possible developing confidence in this part of your game. Most golf courses have a digital scorecard you can download from their website if you don’t already have one. Your full swing sessions should focus on practicing with the different golf clubs you will be using on the par-3 holes. Next, you need to practice the golf clubs
Knowing the yardages of the holes you are going to play will help you strategically prepare before your round of golf
that will be using on the shorter par-4 holes or possibly on a hole where you need the accuracy of a fairway wood instead of the additional distance from the driver. Finish your full swing session with driver swings. As you practice, take note of your most common miss. This information is very helpful as you play your round. For instance, if your tendency is to miss to the right, you can aim away from trouble that might be lurking on the right side of the fairway or green.
BW: What kind of mindset should golfers be in to play their best?
CB: Your confidence should build as you put more effort into your training. I love the question that one of my former colleagues would ask his players prior to playing a round of golf together. He would ask if their preparation during the week was of a high-level golfer. If their answer was no, then he would say that they didn’t have any reason to be upset if they played poorly. This would remind his students that they needed to put the work in if they truly wanted to improve.
BW: What mental exercises or wellness activities can be beneficial?
CB: The way you eat plays a major role in how
your body performs. Staying hydrated and limiting the amount of sugar in your diet are both simple ways to help your performance. Make sure to eat some healthy snacks and drink water several times throughout your round.
Performing at your best also requires a strong mental game. There are so many ups and downs in emotions as you play 18 holes of golf. Having a positive attitude and a patient state of mind are both very beneficial mental skills. This might … [require] self-examination of how you respond to difficult situations. PGA TOUR pro Jon Rahm, who is also the current No. 1 player in the world, had to radically change his attitude once he transitioned from college golf to the professional ranks. His temper was the major contributor to him not achieving his ultimate goal of competing at the highest level and winning on tour. This is a great reminder that having a great swing isn’t the only tool to becoming a better player. Your attitude is key.
BW: How should you prepare for your round the day you play?
CB: Make sure to arrive at the golf course at least 45 minutes prior to your tee time. If a driving range is available, focus the first 10 minutes of your practice on establishing a
Use the following items to help you prepare for your next round of golf — grip strengthener, stretch band, resistance bands, jump rope, massage gun
smooth rhythm by swinging at 50% of full speed. The next 10 minutes should be dedicated to full swings at 80 to 90% of full speed. Mix in different clubs that you will be using for the day. Finish your preparation on the putting green. Your goal is to develop a feel for the pace of the putting greens. Hit a few putts from 3, 5, 15 and 30 feet. This will leave you 5 to 10 minutes of time so you can arrive at the first tee on time. Now you can confidently know you are prepared to have a great round of golf.
Hip stretch-flexibility in your hips is key to maintaining your posture throughout the golf swing
Wrist stretch-improving the flexibility in your wrists will reduce tension in your hands and forearms which will help to increase club head speed in your golf swing
Reverse lunge twist-promotes balance and adds power to your lower body
On the Go
LEARN TIPS AND TRICKS TO HELP MAINTAIN FITNESS AND NUTRITION, WHETHER YOU’RE SPENDING TIME TRAVELING OR SIMPLY ENJOYING A BUSY LIFESTYLE.
BY ASHLEY RYAN
Keeping up with health and wellness routines can be tough, even when you stick to a strict schedule. But toss in traveling or a busy day-to-day and it just makes it even more difficult to fit in workouts and eat healthy during every meal.
“It’s easier to fall back into old habits or make excuses when you’re on the go,” says Bianca Gillett, director of recreation and fitness at Newport Beach Country Club.
Due to this, she says having a plan is essential to achieving progress. “It’s pretty much guaranteed that there will be no success if there isn’t consistent discipline,” she explains. “And we live in America so we’re all about a busy lifestyle, being productive, always on the go. So it’s so important to have a plan.”
Here, she offers some tips and tricks for staying in shape and enhancing your well-being, no matter how busy life gets.
FAST FITNESS
One way to stay in shape on the go is through body weight exercises, which don’t require any equipment. Gillett says that squats, lunges and pushups can all help keep your body strong; Pilates is another body-weight workout that can be beneficial, especially when paired with weight training.
“Pilates is such a stability-type workout,” she notes. “So it makes you feel so stable and secure, and then throwing weights on top is a good combination.”
In addition, she says a TRX suspension training system can be great for on the go. “You have the option of a door attachment so as long as you have a door—which should be anywhere, you just trow it over the door and close it— you can do 100%, full body workouts with no weights,” Gillett adds.
Another easy tool to consider is a set of resistance bands, which fold up nicely and fit in any bag for easy workouts at a hotel, the office or beyond. Many hotels have also upgraded their gyms since the pandemic started, given that many commercial gyms were closed.
“I tell my clients [when they’re out of town or on the go,] you don’t have an excuse,” she says. “Yes, it won’t be as great a workout as the one you’d get in the gym with me, but it’s better than doing nothing and you won’t lose any progress working out in the [hotel] gym or at home with resistance bands or TRX.”
If you don’t have tools at home or can’t make it to the gym, she says to keep your cool. “Try to move every day. Try to have a high step count. Go for a walk,” she suggests.
Aside from working your body, nourish your mind with meditation, which she says is easier than ever thanks to apps like Breethe, Calm and Headspace.
MAKING THE MOST OF MEALTIME
While it can be hard to find the time or motivation to work out every day, eating healthy can pose a similar challenge. But Gillett says meal prep, meal services and food tracking apps can all be beneficial to ensuring you stay on track and meet your goals, no matter how busy you get.
Meal prepping can be key in keeping good nutrition, as it eliminates the temptation to order food that isn’t good for you when you arrive home from work and are too hungry to cook. “It’s something that everyone should do, especially young professionals,” Gillett notes. “Cook it at the beginning of the week, have it already made so when you get home, it’s already there and you can heat it up.”
One thing that can help with this is to come up with a proper grocery list, which she says should include three to four proteins, three to four vegetables and two to three healthy carbohydrates each week. When it comes to proteins, opt for chicken and beef then fill in with pork or seafood like fish, scallops or shrimp. As for veggies, switch it up but stick with the rainbow, selecting colorful foods that assist with proper gut health. And then, search for
low glycemic carbs like rice, sweet potatoes, quinoa or cous cous. “But save a little room for flexibility for fun stuff,” she says, such as healthy chocolate or popcorn.
Some quick and easy options are pan sheet meals, where you toss all of the necessary ingredients—typically proteins and veggies—on a large, flat pan and cook them all together. A few varities include fajitas or honey citrus salmon. Or invest in an Instant Pot so that your meal is cooking while you’re doing what you need to do throughout the day. But she says make sure to mix it up so you don’t get bored eating the same meals over and over.
“A rule for meal prepping and grocery shopping is to stay in the outer aisles,” Gillett suggests. “The grocery stores actually design it that way—chips, cookies, things made not from the Earth tend to be in the middle. So stick to those outer layers.”
Another option is to utilize a meal service, which she says is ideal for those with big families or for anyone who doesn’t want to or know how to cook. Companies like Black Market Meal Prep and Trifecta offer pre-made meals delivered right to your home, and they also showcase the amounts of macros on the packaging so
you know what you’re eating. Those that still want to cook, but don’t want to deal with finding recipes and shopping can opt for HelloFresh, which delivers the ingredients and directions for crafting healthy meals at home. “We’re so lucky in this day and age that we have multiple services to choose from,” she says.
Meal services can also be beneficial in giving diners ideas for meals they can make when they stop getting things delivered.
And she adds that tracking your food can be a great tool, especially for those on the go. My Fitness Pal and FatSecret both showcase your macro and caloric intake, while Noom offers a unique service that examines the psychology behind your eating behaviors.
Overall, Gillett says eating healthy is simple, but not easy. “The concept to eat whole food is simple. If it comes from the ground, that’s something you should have. Is it easy? No. It’s much more fun to eat the burger and fries,” she explains. “… [But] when it’s not easy, take a pause, think about what you’re doing, think about why you’re doing it then make a conscious, well-educated choice from there every time.”
A Cherished Competition
NEWPORT BEACH COUNTRY CLUB HOSTED THE HOAG CLASSIC IN MARCH, MARKING THE RETURN OF A BELOVED EVENT THAT IS PART OF THE PGA TOUR CHAMPIONS CIRCUIT.
Champion Retief Goosen
A great weekend of golf at the member tent
David Hirsch, Bill Price
Kevin Martin and Todd Pickup with Champion Retief Goosen
Edward and Maxine Czisny
Melinda and Marty Jones
David Close, Scott Boatwright
Blair Walsh, Scott Boatwright, AiLam Newkirk, Ryan Walsh
Asia Andry, Trina Andry
The Bower family
Matthew Woolley, Paul Jones
Susan and Thomas Utman
The Buccola family
Members enjoying the 17th hole
The best view on the course
Brenda Kelly, Sloan Kelly
Mani Moore and Teri Hardke
Robert and Karen Sorosky
Natalia Johnson, Nicola Johnson, Neil Johnson
Kelli Schwartz, Elizabeth Roberts-Creato, Karen Sorosky Roger and Marie Hogan
5 beds | 5.5 bath | Approx 6,000 sq ft | Approx 12,500 sq ft lot | 3 car garage
An exceptionally rare opportunity to own over 180 feet of golf course frontage with stunning westerly exposure in the prestigious guard-gated community of Big Canyon. This one-of-a-kind home, designed and built by the renowned team of Ed Lohrbach and Carl Akin, sits on the best location in Big Canyon. The home features 5 bedrooms, 5.5 baths, a downstairs office, spacious living room, formal dining room, theater, bonus room and a fabulous gourmet kitchen.
7206 W. OCEANFRONT, NEWPORT BEACH PRICE AVAILABLE UPON REQUEST
3 beds | 3 baths | Approx 2,888 sq ft | Approx 2,252 sq ft lot | 2 car garage
Welcome to this traditional oceanfront home with front row views of the Pacific Ocean, Catalina Island and endless sunsets. This ultimate beach residence is complete with an enlarged patio including built-in bench seating, firepit and private gate leading directly to the miles of sandy beach at your doorstep. Come and experience all that beach living has to offer!
Sommelier Success
ONE OF NEWPORT BEACH COUNTRY CLUB’S NEWEST ADDITIONS, ANDREW CICHON, DETAILS HOW HE FOUND HIS WAY TO THE CLUB AND WHAT HE ENJOYS MOST ABOUT THE NEW JOB.
BY ASHLEY RYAN
When it comes to Newport Beach Country Club’s new sommelier, Andrew Cichon, you could say that there is wine in his blood. “I started making wine when I was a teenager,” he recalls. His half-Italian, half-Polish great-grandparents got him hooked while growing up in the Finger Lakes region of upstate New York and, after their passing, he collaborated with his grandfather to keep the business going: “We got the grapes off the train from California in New York and we made wine together, and then I was like, ‘I want to make it better. How do I do that?’ ”
Cichon began taking classes at Rochester Institute of Technology while he was still in high school in an attempt
to learn more about winemaking, its culture and its history. After graduating, he enrolled at Syracuse University, where he studied entrepreneurship and emerging enterprises, marketing management and business law.
“After I graduated, … [I wanted to figure out] how to combine the two—wine and business,” Cichon says. His research led him to Denver, Colorado, where he studied at the International Wine & Spirits Guild to become certified as both a sommelier and a spirits sommelier. He fell in love with the state and decided to move to Aspen, where he started working at Italian Wine Merchants. Later, he became the sommelier at Cache Cache, a French-inspired, family-owned fine dining restaurant that has been operating in Aspen for more than three decades (with over 1,600 wines to choose from).
After 10 years in Colorado, the pandemic hit and Cichon decided to move to Los Angeles and then, this year, to Newport Beach. After interviewing at Newport Beach Country Club, he didn’t pursue any other jobs, putting all of his eggs in one basket over how much he loved what he experienced at NBCC during the interview process.
“Aside from the space—because it’s beautiful, the golf course on one side, the ocean on the other—it’s the people. Honestly everyone is just so uplifting,” he says. “It’s a big community, a big family, and you don’t find that at every place you work. So that was huge to me. … [Plus,] they’re very open-minded about creativity, which I love.”
He started as a sommelier at NBCC in February, and his job entails managing day-to-day operations while also maintaining the wine list. Because he is the
first to hold this role, he is also working on building up the wine program with a focus on education. “It’s a lot of great California wines [with] some Old World, which is kind of my expertise,” Cichon explains. “So I want to integrate more of the Old World—more French, Italian, Spanish.”
His biggest challenge so far, he says, is figuring out the fastest way to get somewhere without getting lost, and learning about the clientele at the club. “We have close to, I think, 900 members so getting to know everyone on a more personal level [has been challenging]—but that’s the kind of person I am.”
Cichon now calls Newport Beach home, and recently bought a stand-up paddleboard. Living a block from the beach, he spends a lot of time out on the water—or on the golf course at NBCC. Other times, he enjoys reading, whether it’s about wine, current affairs or nonfiction books that showcase others’ stories.
He also, of course, enjoys a good glass of wine, noting that he often keeps Spanish reds at home because they’re some of the best values. He also enjoys French and Italian whites. “I find great value in Italian whites, because I think they’re undiscovered, kind of hidden gems. I like light and fresh—vermentinos [or] riesling blends,” he adds.
As he continues to get to know the people and culture at NBCC, Cichon remains grateful for where he is at in life. “I basically got a history degree, but I don’t work in a museum … or an office. I get to learn people’s stories. … I’ve had some of the greatest experiences just opening bottles and being able to educate somebody, then getting to know them from that.”
Dutton General Manager
Balboa Bay Resort
Dear Guests, Members, and Visitors,
Welcome to springtime in Newport Beach! Along with the change of season comes our new seasonal menu and cocktails for banquets and private events as well as our signature restaurant, A+O Restaurant | Bar. Chef Prabeen and the culinary team work closely with local farmers like VR Green Farms in San Clemente to make sure you have the freshest produce. We enjoy offering local and organic products whenever possible. We also recently rolled out our new mimosa bar for catered events. Check out our article in this month’s issue of Bay Window Magazine for more information as well as a sneak peak of what we are offering during this time of year.
We are celebrating Easter in our Grand Ballroom this year. Join us for a scrumptious buffet including eggs benedict, pancakes, a seafood display, sushi bar, specialty stations, delicious desserts and more plus live music and a visit from the Easter Bunny. We are also planning a special Mother’s Day celebration. Visit our website for more information: balboabayresort.com.
Lastly, I am happy to announce we are bringing back our Annual Newport Beach Wine Festival after a two-year hiatus. The event will be held over Memorial Day weekend. More information coming soon.
I look forward to seeing you around the resort. Feel free to ask for me at any time! I enjoy meeting our wonderful members and visitors and welcome the opportunity to connect with you while you are here.
Marina
Marina
New Spring Menus at Balboa Bay Resort
AVAILABLE EXCLUSIVELY FOR PRIVATE EVENTS
BY FRANCINE SLOSSER
If you have attended a recent event at the resort, you may have noticed that the room looked a little different. That’s because we recently debuted our new stylish banquet chairs. Along with our comfortable chairs, we recently rolled out our new spring menu and cocktails. Each season, Chef Prabeen and the culinary team meticulously updates our menus to offer the freshest produce from local farmers like VR Green Farms in San
Clemente. “We like to use local and seasonal ingredients to support local farmers and help keep costs down. Organic is always a plus to avoid chemicals and pesticides which can alter flavor and cause allergic reactions,” says Chef Prabeen. Sure to be instant favorites are the spinach and ricotta stuffed chicken, petite gem Caesar salad and the seared Barramundi. Every inch of the new banquet menu has been carefully reimagined
from salads to desserts. “We have so many repeat guests that we want to make sure we keep things fresh and exciting,” says General Manager, Marina Dutton. “We want people to feel they can entertain here at the resort for weddings, meetings, family events and charity events,” she continued. And the menu shows just how diverse the food and beverage program at the resort is as it continues to evolve and grow.
Lighthouse Room and new banquet chairs
Seasonal cocktails include house made sangrias with seasonal fruit, a lilikoi passionfruit cocktail, an edible lavender margarita (skinny version also available), a whiskey honey beverage, and a champagne sparkler. And Pastry Chef Denisse didn’t disappoint with her new creations including the lemon meringue tart and chocolate marquis. Be sure to contact us for your next special event: salescatering@balboabayresort.com.
Petite Gem Caesar Salad
Spinach & Ricotta Stuffed Chicken
Seared Baramundi
Lemon Meringue Tart Chocolate Marquis
The Vast Majority Of Americans Have Their Financial Security Based On Home Ownership
WATCH HOME VALUES FOR RECESSIONARY RISK
BY IVAN ILLÁN
In behavioral economics, there’s a theory that correlates spending behavior to the value of their assets. It’s called the wealth effect, and could be an even more impactful factor in future economic growth than ever before.
Considering the historic increases experienced in home equity over the past several years and the more ubiquitous nature of home ownership versus that of the stock market, referencing home values for indications on consumer and business spending could prove more prudent than usual.
The probability of a consumer-led recession initiated by a widespread decline in home values, especially after its meteoric rise, could be higher than we estimate. Large stock market returns have been great too, but who’s been benefitting from those? According to the Federal Reserve, 70% of all U.S. stocks (held directly or indirectly, like through mutual funds or ETFS) are owned by the top 10% of income earners (defined as, income greater than $173,136). This means that the remaining 90% of Americans own just a small minority of corporate stock shares.
Homeownership, however, is much more prevalent at all income levels. Unlike stocks, homes can be acquired by accumulating enough for a down payment and then financing the balance via a mortgage. As a result, the median income across
all homeowners is $52,000. Looked at another way, 87% of income earners between $100,000-$149,999 own homes. Even lower income earners, like those from $30,000-$74,999, have a homeownership rate of 64%. This shows just how much more Main Street’s exposure is to home values relative to Wall Street’s stock market prices.
According to data compiled by the Federal Reserve, U.S. homeowners’ equity from June ‘13 to September ‘21 increased by 154%. During the same period, the level of the S&P 500 Index increased by 168%. Though these triple digit increases are similar, their paths couldn’t have been more different. As an example, during 2020’s market turmoil, the S&P 500 lost -30.75% year-to-date through March 23rd. Meanwhile, homeowner’s equity increased +2.93% through March ‘20 from the year’s start. This significant disparity could not only illustrate a benefit of real asset diversification, but also the psychological comfort derived from price stability, a support to stay the course on continued ownership. Afterall, you can’t live in a stock portfolio.
Most have only distant memories of the Great Financial Crisis (GFC dates, September ‘07 to March ‘09). Homeowners’ equity plummeted from a March ‘06 peak of $13.5 Trillion to $6.180 Trillion by March ’09 – more than a -50% loss. It wasn’t until September ‘15 that homeowners’ equity had recovered to the March ‘06 peak – more than a decade later. By comparison, the S&P 500 Index hit its preGFC peak in October ’07, and then recovered to the same level by March ’13 – a little over five years on.
Low-interest mortgages have likely been a primary driver for the housing market’s recovery. Add-in housing supply shortages and changing labor dynamics (such as work-fromhome) and the housing market recovery may have become another asset bubble. Looking forward, low-interest mortgages are less likely, as the Federal Reserve has made clear its intention to raise rates several times beginning this year. Another pricing pressure will come from the significant amount of construction currently underway nationwide, which will increase housing supply. The possibility of both increasing housing supply and higher-interest mortgages would weigh heavily on the market’s current price equilibrium, resulting in a negative wealth effect for most Americans.
Putting The Genie Back In The Bottle
WHEN DEALING WITH LEGAL SETTLEMENTS, FINAL DOES NOT ALWAYS MEAN FINAL…
BY ALEX CHAZEN
Two of my partners and I recently gave a presentation to an insurance carrier regarding updates to California law for 2022. Each of the updates was due to a Court’s decision from last year. As I was preparing my section of the presentation, and while giving my part of the presentation, one of the three dozen or so cases that we reviewed stuck with me. The case was actually two law firms suing each other Mostafavi Law Group, APC v. Larry Rabineau, APC. The case came out of the Los Angeles district of the Court of Appeal.
The facts of the case are not all that interesting. Essentially, one party to the lawsuit presented an offer to settle the case (by way of a very technical legal document). That offer did not include a signature line, which is required to make this particular type of offer effective. The other side signed it anyway and tried to enforce the settlement. But the offering party had changed its mind. Rather than go through with the settlement, they challenged
the validity of their own offer with the Court. The Court decided that a rule is a rule, and it didn’t matter who was trying to enforce the rule, the settlement offer was invalid, and so there could be no settlement.
In this time of spring renewal and spring cleaning, how many of us wish that we could be like that offering party and essentially go back in time and prevent ourselves from starting an argument now that we knew what would result from it? How many of us wish we could put words back into our mouths, sometimes even as they come spilling out?
I was recently on the phone with a client, who also happens to be a close friend, and had almost an out of body experience. I was providing an analogy for their case that I have recited at least a hundred times in my career but realized that this particular person would not appreciate the analogy. I was struck that even as I came to this realization, I could not stop myself from finishing the analogy. Luckily this friend knew where I was coming from, and accepted the apology that immediately followed, but for someone who tries to choose their words carefully (some might say too carefully as to be seen as permanently circumspect), it was a moment of reflection.
After the call ended, I thought back to how the entire situation could have been avoided. Could an extra period of time getting ready for the call prevented me from making a comparison that I have made so many times in casual conversation? Or in the alternative, did knowing the particular sensitivities of my friend make me need to tread more lightly as their counsel? Oftentimes, we can be punished for knowing too much about the people that we are speaking with – they say that the fights between good friends are the nastiest because they know each other’s secrets and pressure points. However, that same information is what makes the friends so close – the trust in each other and the ability to provide care in just the precise way that your friend needs.
As the flowers bloom all around us, and the days last a little longer with slightly higher temperatures, so that we can spend even weeknights playing with our kids at the beach, I hope that we also have the ability to renew those relationships that we may have hurt because we did not have the ability to put the genie back in the bottle, so to speak.
Summer Sizzles on the pages of Bay Window
Reaching some 20,000 qualified readers each month since 1948, Bay Window is the longest running direct mailed luxury lifestyle magazine in Orange County representing the Balboa Bay Club, Newport Beach County Club and Balboa Bay Resort, in addition to covering all kinds of community, social, business, and lifestyle topics relative to the community at large.
LET’S TALK STEAK
ONE CHEF’S SECRETS FOR PREPARING THE WORLD’S BEST STEAKS
BY LANA SILLS
Broil it, grill it, sear it, sous vide it, cast iron pan it or pan-sear butter-baste it! There is nothing like the perfect steak. I love the smell, the sizzle, the flavors and the textures of different cuts of meat…rib eye (aka entrecôte, Delmonico, Spencer), T-bone, New York strip, porterhouse, tenderloin/filet mignon, skirt steak, flank steak, hanger steak.
My steak nirvana is the rib eye cap, also called the deckle; it’s the juiciest and tastiest bit of the rib eye and is best grilled medium-rare. The formal anatomical name is spinalis dorsi and every bite is tender, melty, uber umami…It’s without a doubt my absolute favorite.
So, how do you like your steak? The steak you are looking for will depend on your cooking method and personal preferences, but beef should always be even-colored and mild smelling. The price of beef reflects consumer preferences, which currently lean toward quick cooking, tender steaks. The USDA grades beef for quality, giving the highest grade to prime beef that is young, tender and well-marbled. The French cut beef along muscle separations, while Americans cut beef across the grain. Beef cuts differ in Brazil, the U.K., Korea and pretty much every other beef-eating nation.
Fat does make a steak richer, smoother, juicier and more flavorful. The browning that happens when we cook a steak creates meat’s unique mixture of fat and umami. When shopping for flavor-packed cuts, look for even marbling; fat should be bright white for grain-fed cattle and more yellow for grass-fed beef. For dry-heat cooking like grilling and pan-frying, choose tender, fine-grain, uniform textured meat that feels soft to the touch.
What’s the best way to cook a steak? With so many techniques out there, that’s the million-dollar question. Every meat eater will have an opinion on what makes the perfect steak. My preferred way to cook a 2-inch thick rib eye to a nice medium rare is to sear the outside over high heat (you should hear a good sizzle!) until a nice, brown crust forms, then finish the cooking in the even heat of an oven at 375°F. If you like a buttery flavor, you can add butter, garlic, thyme or rosemary and baste the steak with the juices. A good rest at the end, to allow the juices to recirculate, will complete the cooking process. I prefer to use a cast iron pan because you get more browning. In the preparation process, I remove the steaks from the fridge at least 30 minutes before cooking, use a drizzle of a little oil and I only use salt. A digital probe thermometer or an infrared temperature gun will give you an instant read on the steaks doneness and prevent overcooking.
For the best butter-basted steak, take your cast iron pan outside to the grill. Preheat your pan on the grill until smoking hot, sear your steaks on both sides and then add 3 tablespoons unsalted butter to the pan. Carefully tilt the pan and use a spoon to baste the steaks with the browning butter. You can add a few sprigs of fresh herbs to the pan to build on flavor. While your steak is resting, put some tiger prawns in the hot cast iron pan for a surf and turf dinner.
Serve with the sauce of your choice—mine is a shallot, green peppercorn, Dijon mustard and cream or a Béarnaise sauce. When making steak au poivre use green peppercorns in combination with black peppercorns…and brandy, of course. Or, try my delicious Hanger Steak with Peppercorn Sauce recipe included here. The black peppercorn considered to have the most flavor is the Indian Tellicherry peppercorn. The biggest guideline when using pepper is don’t overdo it.
Duplicate the Argentinean way of cooking and eating beef with a grilled skirt steak with blue cheese and pita. Slice the steak, serve on a warmed blue cheese stuffed pita with an amazing Chimichurri Sauce (recipe included). Serve with a fruity, bold Chilean or Argentinean red. A grilled skirt steak quesadilla with a chipotle rub, melted pepper jack cheese on a corn tortilla, filled with skirt steak and put back on the grill, served with guacamole, sour cream and salsa is the beginning of a great night. Or, create a deconstructed steak taco featuring slices of steak and microcilantro, a shot of gazpacho-like salsa and a side of lemon or lime sorbet drowned in tequila. I love a steak nacho platter for the ultimate crowd-pleasing appetizer. Just picture blue corn tortilla chips piled high with melted cheese and crumbled bacon and sliced rib eye steak. And don’t forget the quick pickled onions, chopped tomatoes, sliced green onions and top with pico de gallo and crumbled cotija cheese.
Tell your friends to come hungry! Now enjoy your scrumptious creations with your favorite people ~ dinner is going to be amazing!
CHIMICHURRI
This bright green sauce is wonderful drizzled on sliced steak or as a dipper for bread.
Mix all of the ingredients until well combined. Let sit for 30 minutes so that the flavors blend.
GARLIC BUTTER STEAKS
Weeknight dinner doesn’t have to be a big production. With just a little effort, you’ll have an impressive dinner.
6 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 clove garlic, crushed
Sea salt and freshly ground pepper
4 portabello mushrooms
RECIPES
6-ounce thin boneless sirloin or fillet steaks
2 cups baby spinach leaves
Combine the butter, oil, mustard, garlic, salt and pepper in a bowl. Heat a frying pan over high heat. Brush the mushrooms with the butter mixture and cook for 2 minutes on each side or until cooked through. Remove from the pan and keep warm. Brush the steaks with the butter mixture and cook for 2 minutes on each side or until cooked to your liking. Remove from pan and keep warm. Add the remaining butter mixture to the pan and heat for a minute until warm. Place the spinach on a serving plate and top with a steak and a mushroom and pour over the butter sauce. Serves 4.
FAUX JUS
In French, au jus means in its own juice. But these days, we often don’t have time to cook an entire meal from scratch. With this simple Faux Jus, you can make a delicious savory sauce for sandwiches and other quick meals.
1 pint Guinness (Extra Stout)
1 cup light brown sugar
1 tablespoon honey
1-1/2 cups beef broth, low sodium
½ teaspoon rosemary, freshly chopped
Pinch of dried thyme
Salt & pepper to taste
Heat beer on low in a large saucepan. Add brown sugar and honey and continue cooking over low heat for about 45 minutes to an hour, stirring occasionally. When the sauce has turned to a thin molasses-like consistency, add the broth and spices. Continue to heat for at least half an hour until your sauce is the desired consistency (thinner for bastes and sauces, thicker for dips).
HANGER STEAK WITH PEPPERCORN SAUCE
A twist on the classic steak au poivre, I
suggest a dark and nutty Oloroso Sherry and some fruity, flavorful Tellicherry peppercorns.
1-1/2 tablespoons Tellicherry peppercorns
1 tablespoon grapeseed or olive oil
1 pound Hanger steak, butterflied by the butcher
3 tablespoons unsalted butter
5 tablespoons water
4 tablespoons Oloroso Sherry
4 tablespoons crème fraîche
1 tablespoon unsalted cold butter
Small wedge of lemon
Sea salt, to taste
Assemble all the ingredients before you cook, as this dish comes together quickly.
Prep time: 5 minutes. Cook time: 5 minutes.
Crush the peppercorns so that they are somewhere between cracked but not fully dusty.
Cut the steak in half so that it fits your largest cast iron skillet. Place the skillet over medium-high heat, add the oil and let it heat up for 30 seconds. Season the steak with salt and carefully lay it in the hot pan. Cook the steak for two minutes on each side. Transfer the steak to a plate to rest.
Reduce the heat to medium and add the butter to the pan. Cook the butter for one minute and then add the water and the sherry. Let the mixture reduce for two minutes. Add the crème fraîche and whisk to combine. Whisk in the cold butter and cook for 30 seconds more. Remove the pan from the heat, add the crushed peppercorns and a squeeze of lemon juice. Season the sauce with salt to taste. Add the steak back into the pan and glaze with the sauce.
To serve, slice the steak on an angle and serve with the sauce. Serves 2.
Natural Settings with Barclay Butera
BY CHRISTINE PHILLIPS FOR BARCLAY BUTERA INTERIORS
Nothing is more tranquil than a home that surrounds you in nature, wonderful wooded views, and calming white and cream colors. At Barclay Butera Interiors, requests for environments that soothe the soul and provide a peaceful place to unwind at the end of the day keep pouring in. Organic materials, rich combinations of textures, and elegant lighting set the stage.
And with this particular home in Sun Valley, Idaho Barclay and his team of designers keep the accessorizing unfettered and minimal. A symmetrical floor plan makes for great traffic flow and easy entertaining, and an open kitchen plan that’s bright and breezy is sheer perfection. Visit www.barclaybutera.com for more information on designing for natural settings!
For more information about interior design services, please contact Jennifer Gordon at 310.994.4235.
WWW.BARCLAYBUTERA.COM
Exotic Adventure From A World Away Right At Home
ANGKOR WAT “LOST CITY OF CAMBODIA”
STORY AND PHOTOS BY PATRICK O’DONNELL
For quite a few years now, my wife has been bugging me about visiting the ancient city of Angkor Wat, made worse when some of her friends who have been there raved about the place. But the idea of traveling more than 8,000 miles on the same airplane for 23 hours and 40 minutes doesn’t sound so great. Once you get off the international flight, it’s still a bit of a trip to get there. It is 280 miles from Bangkok (yes, I’ve been there) and 143 miles from Phnom Pehn, Cambodia’s capital. And another fun thing to think about is that it has only been about 35 years or so since their terrible civil war has been over so when
walking around the place, be careful, because according to Wikipedia, there are lots of unexploded land mines and explosive devices laying around. Some were put there to discourage temple robbers.
Yikes, I’m staying right here on “the best of all possible coasts.” But what if I told you that you could visit this UNESCO World Heritage Site traveling less than 70 miles round trip and see over 120 original artifacts up close and personal? Showing now through September 5th at the California Science Center in Los Angeles, is the world premiere of “Angkor: The Lost Empire of Cambodia,” and this is an exhibition that should not be missed.
It’s been quite a few years since I have been to the California Science Center and boy, has it changed. Founded in 1951 as the Museum of Science and Industry, it was remodeled and renamed in 1998. The entrance to the building now is just stunning and inside it is certainly not your grandfather’s stuffy, dark building. Located in Exposition Park next to The Natural History Museum and the Coliseum, it is the largest hands-on science center in the state.
Admission includes access to permanent exhibits and the Space Shuttle Endeavor. Another ticket is required for IMAX 3-D movies and special traveling exhibitions.
And the special exhibit there now is all about the largest religious complex ever built. It’s over 400 acres and is more than three times the area of Vatican City. Angkor Wat was built early in the 12th century and served as the state temple dedicated to the Hindu god Vishnu and was converted to a Buddhist temple by the end of the century. According to their news release, “Angkor’s thousands of elaborate temples and religious monuments rival the pyramids of Egypt in scale and ambition.” The capital sprawled across an area the size of New York’s five boroughs, making it the most extensive urban complex of the pre-industrial world.
Why then did the metropolis collapse? Why the people moved away and why much of it was lost to the jungle is a fascinating story, told exceptionally well by this world premiere exhibition and accompanying IMAX movie provided by an Australian organization.
A great deal of restoration work had been done prior to the terrible civil war of the 1970s and 80s as the Khmer Rouge ravaged the country, but little damage was done to Angkor Wat. Art thieves did far more damage after the wars in the 1990s as they lopped off almost every head from the sculptures, selling them to museums and collectors around
the world. The Cambodian government has retrieved most of the stolen artifacts and has repaired them for display. Look closely at the pieces and you might see the repair lines.
Before you leave the Science Center, be sure to visit the Space Shuttle Endeavour. I know it really doesn’t have anything to do with ancient Cambodian civilization, but if you brought kids, I know they will really enjoy seeing this huge space plane up close—I know I did.
So, pack up the car and get on down to L.A. before Sept 5th because it’s next stop is Salt Lake City. As always, podonnell@fullerton.edu
Building Confidence And Character Through Youth Sports
WEST COAST SPORTS ASSOCIATES (WSA) WELCOMES CARL LEWIS
AT ANNUAL EVENT APRIL 10TH IN BEVERLY HILLS
BY RYAN G. COOK
Almost three decades ago, four friends got together for a breakfast in Manhattan Beach with a goal of creating a synergistic group of individuals who could help perpetuate the life lessons they all had learned by participating in team sports as children. Their long-standing personal relationships, imagination, vision, and commitment to the original idea, in addition to each of them at different times taking on the role of president of the non-profit, has enabled tens of thousands of economically disadvantaged kids to have the opportunity to participate in unique youth sports programs. The four founders, including BBC members, Mike Gotlieb, Allen Lynch, Mike Rosenberg, and Chip Eggers, are all still involved today and West Coast Sports Associates, better known as WSA, is now in its 26th year of helping make sports possible for all children.
Since 1995, WSA has raised more than $4 million with a primary goal of helping children play sports locally in Southern California. Youth sports programs provide safe environments for children outside of school and the home to develop healthy habits and build character. The mentorship
facilitated by coaches and volunteer assistants have a lasting impact on the next generation. The youth sports programs are administered by WSA’s distinguished grant recipients, offering sports activities that help develop skills for young athletes, and introduce participants to adults that become positive role models.
WSA’s annual funding comes directly from its membership base along with donations made at events, philanthropic grants and gifts. Each event celebrates and showcases a special sports guest and this year’s gala slated for April 10th welcomes Carl Lewis. Past guests of honor have included Hank Aaron, John Wooden, Sugar Ray Leonard, Wayne Gretzky, Jerry West, Vin Scully, Joe Montana, Bill Walton, Kareem Abdul-Jabbar and many more incredible names. Making a gift online or at one of the events could literally fund an entire youth sports programs for a season. $1,000 would cover registration for 25 children, $2,500 would cover registration and uniforms for 25 children, $5,000 will cover registration, uniforms, and trophies for 60 children. For more information visit www.westcoastsports.org
