HIDDEN GEMS • Previously On

THE OSIDER NOVEMBER/DECEMBER 2021

PREVIOUSLY ON

WORDS: AARON SCHMIDT PHOTOS: ZACH CORDNER

Located on Coast Highway, Previously On is a uniquely different resell shop. After starting the business around twelve years ago up in Burbank, owner Nick Arellano saw an opportunity here in Oceanside, so he rented a space and opened up shop for his eclectic Hollywood resell business this past March.

“Once a TV show gets cancelled or wrapped, or if a pilot doesn’t get picked up, there’s all this excess stuff that they don’t need anymore. We go in there, recycle whatever we can’t use, and sell whatever we can. That’s basically how it started,” explained Nick. “The studios buy from the manufacturer and once they’re done with it, they call us up. People have a misconception that they just come and give me stuff. That’s not how it works—everything has a time that it has to be out because the studios are paying a lot in production, and they’re on tight schedules. Once a show gets cancelled, it’s like its own business— everything has to go.” At Previously On, you’ll find a smorgasbord of new and barely used items for sale that range anywhere from name brand footwear, men and women’s apparel, headwear, jewelry, appliances, furniture, electronics, and much more that were previously on the studio set of popular TV shows like Marvel’s Runaways. “We mainly sell clothing. I’ll throw in some art, props, scripts, and stuff like that, but we’re mainly wardrobe. The brands range anywhere from Old Navy to Versace to Fendi—it’s just all over the place,” said Nick.

When it comes to the products being authentic, studios can’t buy fakes—it’s illegal. If it’s high-end like Louis Vuitton or something like that, the studio will keep it because they still have a wardrobe department. But studios usually don’t have a prop department, so they don’t keep the big item stuff like furniture, fridges, stoves, or big screen TVs.

“That’s where we come in,” said Nick. “We get so many clothes here at once. Show schedules are every three months, so they’ll cancel the show or it’ll go into hiatus—which is every summer and winter. We already wrapped a TV show on ABC called American Housewife that had Katy Mixon (Kenny Powers wife) in it. We have pictures of her wearing the clothes. To us, we’re not selling it as memorabilia—we’re discounting it 70-percent. Our main focus is about recycling Hollywood.”

Owner Nick Arellano

Previously On 105 South Coast Highway (442) 266-2025 previouslyonset.com @previously_on_com

THE OSIDER NOVEMBER/DECEMBER 2021

I chose this recipe because it’s one of our favorite long-time customer Yoshi’s seasonal pick. She’s always happy when she comes by everyday with her husband Frank, and we’re always very happy to see her and serve her, too. This recipe is also very versatile, and you can alter different flavors to your liking.

For example, if you have any leftovers of the apple compote recipe, you could chop that up and fold it in your next Bundt cake batter. You can add flavors and colors to your frosting to make it even more festive for the holidays.

There’s already a ton of recipes out there, but I thought it’d be great to have one that’ll allow you to put in your own personality and make it just a tad more special—as we aim for every product we serve at Petite Madeline! —Chef Marc Faust

PREPARE A DAY BEFORE ½ cup raisins ½ cup dried cranberries 2 cups sherry wine ½ cup walnuts, chopped

HOW TO MAKE SPICED BUNDT CAKE

With Chef Marc Faust from Petite Madeline

PHOTOS: ZACH CORDNER

DRY INGREDIENTS 3 cups soft wheat flour or cake flour 1 ½ tablespoon double-acting baking powder ½ teaspoon sea salt, fine 1 tablespoon of your favorite pumpkin spice blend, cinnamon, 50/50 cinnamon and ginger

WET INGREDIENTS 8 egg yolks 2 cups white sugar 1 cup butter, melted ½ buttermilk 1 tablespoon molasses ¼ cup sherry wine (from soaked dried fruits) 1 teaspoon vanilla extract Zest of half a lemon

FOR THE SOAK: 1 cup orange juice, plus whatever’s left of the sherry wine

FROSTING INGREDIENTS 2 cups powdered sugar 2/3 cup heavy cream ½ tablespoon lemon juice ½ teaspoon vanilla extract Pinch of sea salt

COMPOTE INGREDIENTS 2 tablespoons butter 4 peeled, cored, and sliced apples ½ cup brown sugar Juice of 1 lemon ½ cup sherry wine Pinch or two of pumpkin spice Pinch of sea salt A stick or two of cinnamon, and/or star anise 1. Soak raisins and cranberries in Sherry wine at least a day ahead, or prepare it even earlier up to a week. Set walnuts aside for later use. If not achievable, microwave slowly or simmer in a small pot in low heat until fruits are plumped.

2. Spray oil Bundt pans very well. Vigorously coat it afterwards with white sugar, then dump of any excess sugar by tapping lightly.

3. Create a “cake collar” using a long sheet of aluminum. Measure the circumference of your

Bundt pan, then fold in half, and set aside.

Preparation

Petite Madeline's super customer Yoshiko McLoughlin with her favorite cake.

4. Preheat oven to 350 degrees on a conventional oven, always check internal temperature with an oven thermometer instead of the dial.

5. Sift all the dry ingredients (flour, baking powder, salt), and set aside.

6. In a clean bowl (or stand mixer bowl), whip egg yolks for few seconds to loosen up its proteins.

Then add sugar and continue whisking on high until egg yolks are light yellow and airy.

7. Reduce speed and slowly drizzle melted butter just until fully incorporated. If using a stand mixer, remove from stand mixer and whisk attachment.

8. With a sturdy wire whisk in flour mixture alternating with buttermilk. Make sure that the last turn will be buttermilk. Fold until somewhat combined— do not over mix.

9. Replace whisk with a sturdy rubber spatula and thrown in sherry wine, sherry-soaked fruits, walnuts, molasses, vanilla, and zest. Then fold gently until fully combined without over mixing it. Make sure to scrape the sides and bottom. Let it stand for five minutes, but no longer than that.

10. Pour in batter in prepared Bundt pans evenly. Surround the Bundt pan with cake collar. This will prevent your cake from browning too quickly and burning, and also have a more even rise and flatter “top.”

11. Bake at 350 degrees for fifteen minutes.

12. Reduce heat to 325 degrees for another fifteen minutes.

13. Reduce heat again to 300 degrees to finish off baking for about 20-25 minutes.

14. Remove from oven and cool for about 30 minutes, or until you see the edges of the cake come off of the pan walls. Do not let cool completely or the cake will stick to your pan. Invert cake with a plate or board and let it cool further. 15. While still warm, brush your cake with orange juice, and whatever’s left of your sherry.

Soak well—really let it soak! If necessary, poke some small holes with a toothpick. This might be necessary for those who chose to use silicone Bundt baking pans.

16. Let stand for few more minutes before frosting.

For frosting: In a clean bowl and using a wooden spatula (or a mixer), combine all ingredients until fully combines and uniformly smooth. Pour, pipe, or drizzle over your cake while still warm, but not too warm. Let the frosting dry or crust before cutting.

For compote: Melt butter in a pan over low heat, and then remove from heat. Throw in apples, brown sugar, salt, and spices, and toss until caramelized. Add lemon juice and sherry wine. Let it simmer for few minutes until sauce is thickened and apples are tender. Serve while hot.

Idea: Serve with clotted cream or whipped cream topped with pumpkin spice.