GO/DO
Edition
Lauryn EVARTS TALKS ALL THINGS SKINNY
MURAL BY: ROY MCMAKIN FAVORITE COLOR, 2010 LA JOLLA, CA
TEAM
the
ASHLEY HICKSON, COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley joined forces with Erik to create LOCALE Magazine. Known as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece of LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.
MIKE TODD SMITH, MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating from the University of Arizona, Mike helped build ECCO Restaurant and then later a custom golf car company, LUXE. Mike found his true passion within LOCALE and now wakes up inspired everyday.
REILLY KAVANAUGH, DESIGNER With a bachelor’s degree in graphic design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs.
ERIN PRICE, SALES & MARKETING Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as sales and marketing coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.
“By all these lovely tokens/September days are here/With summer's best of weather/And autumn's best of cheer” —Helen Hunt Jackson Will the real Summer please stand up? Here we are again, celebrating the month most likely to be forgotten in a poll of your favorites. How can September hold a candle to powerhouse months like December or July? What does this month have going for it? Labor Day weekend is awesome but that still feels like August. Grandfather’s Day? How can that compete with Christmas vacation or the Fourth of July? September is a sleeper among the 12 months, a black horse if you will. But September is also a well-kept secret among locals. It is the month when the long lines of traffic heading toward the Pacific subside, the month when the boardwalks become walkways instead of highways and the weather gives us those glorious golden days we longed for in June. I say that September is the beginning of a local’s true summer. In this issue we guide you through a fashion- and food-filled trip to Liberty Station (“Liberty for All” on pg. 74), serve you breakfast in bed at Loews Coronado Bay Resort (“Loew Tide at Coronado Bay” on pg. 154), show you hikes we love in San Diego (“Take a Hike” on pg. 66), and bring you up to speed on where to fill your tiki mug (“Island Hopper” on pg. 49). Do me a favor. Keep what I said between us. I wouldn't want our little secret getting out.
JASON KOSKY, MARKET MANAGER Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. Family has always been most important to him and now he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”
ANDRE MATAELE, MARKET MANAGER Born and raised in Hawaii, Andre has made Southern California his home for the past four years. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.
RICK RAMIREZ, DISTRIBUTION Rick is a California native, and has lived in Orange County all of his life. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions. He further expresses his connection with nature artistically, through his unique watercolor paintings. Among his many other interests are cooking, history and music.
BRIANNA ROMANO, SALES & MARKETING
ERIK HALE PUBLISHER
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Brianna is a California native with eclectic taste in fashion, music and activities. After graduating with a degree in fashion and textiles, she became a jack of all trades, juggling multiple jobs from fashion stylist and makeup artist to professional organizer. After interning for LOCALE, she finally decided to plant her feet in a place where she can utilize all her talents. She loves traveling, making dinner for friends, a good beer, and taking Instagram photos of her dog, George.
the CONTRIBUTORS SEPTEMBER 2015
WRITERS
FASHION STYLISTS
KATELYN MONTERO BRITT HACKMANN www.Nubry.com IG @nubry
IG @kmonty189 TW @katiemontero
MARIE SPADA
VALERIE KON
IG @marie.charisse
www.valeriekon.com IG @Valerie_Kon
REBECCA ARAOZ TAILORED TANTRUMS www.tailoredtantrums.com IG @tailoredtantrums FB /TailoredTantrums TW @Tailoredtantrum
NAJIA ZARIF GRETCHEN HACKMANN
ANGELA HATCHER
STEPHEN PANOSIAN
IG @hatcherangela
www.steviepphoto.com IG @steviepphoto
PHOTOGRAPHERS
www.Nubry.com IG @nubry
SHAHNAZ ZARIF www.stylingbyshahnaz.com IG @shahnaz1013 FB /ShahnazZarif TW @shahnazzarif
LAUREN VIKANDER SUSAN KRUPA TW @TraevelPhoudee
www.orangecountyjournalism. carbonmade.com IG @lvikander FB /lvikander
MICHAEL WESLEY www.bluewesley.com www.surfart.co IG @bluewesley FB /bluewesleyphoto
HUNTER COLE
BEAUTY STYLISTS
www.huntercolephotography.com IG @huntercolephoto
GENEVA MENDOSA ROXANA BARHAGHI
TAUNA CARSON
IG @Roxanaivy FB /RoxanaBarhaghi
www.tnt-tauna.com IG @tnt_tauna FB /TNT-Tauna TW @tnt_tauna
DIONNE EVANS www.dionneevans.contently.com FB /dionne.evans.35
TASO PAPADAKIS
ROBIN DOHRN-SIMPSON
www.jonencarnacionphoto.com IG @jonencarnacionphoto
www.toniandguy.com IG @toniandguynewport
www.tasophoto.com
JOSIE GONZALES www.robindohrnsimpson.com, www.travelwritingbyrobin.blogspot.com
JON ENCARNACION
TONI & GUY NEWPORT BEACH, OWNER
Q S PHOTOGRAPHY www.qsphotography.com IG @josgonzales FB /quasistudios
JONIE MILLHOUSE
LAUREN SCACCIA
www.joniephoto.com IG @joniephoto FB /JoniePhoto1 TW @joniephoto
TONI & GUY NEWPORT BEACH, OWNER www.toniandguy.com IG @toniandguynewport
PROP STYLISTS
TAYLOR SIMMONS www.simmonsview.wordpress.com IG @simmonsview1
ALEXA ERICKSON
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JUDITH VIOLA ALEXANDRA SHUBIN
SHANE KENDALL
TONI & GUY NEWPORT BEACH, STYLIST
NOBLE ANDREWS www.nobleandrews.com IG @nobleandrews FB /damiennobleandrewsphotography TW @nobleandrews
DEWAYNE CARSON www.tnt-tauna.com
www.toniandguy.com IG @toniandguynewport
*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about
LOCALE MAGAZINE
Contents SEPTEMBER 2015
THIS ISSUE: Go/Do
115
GO/DO EXPERTS
Till the Break of Dawn
Where to Find Your After-Dark Thrill in the Gaslamp Quarter
FIRST TIMER’S GUIDE
131
Rolling With the Punches
Learning the Ropes of the Ring With Olympic Trainer Basheer Abdullah 10 |
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105
GO FEATURE
137
Dream Catchers
Four Entrepreneurs That Make a Living on Their Imagination
DO FEATURE
From the Horse’s Mouth
The History, Events and Behind the Scenes of Del Mar’s Bing Crosby Season
LOCALE MAGAZINE
Contents SEPTEMBER 2015
18 NATIVE KNOWLEDGE Monday Through Sunday, by Locals
STYLE/BEAUTY
HOME/AWAY
EAT/DRINK
150 HOME EXPERT 62 STYLE EXPERT
Getting Frank About Fashion Francesca Felix’s Guide to Wearing FeelGood Style 24 EAT EXPERT
Hook, Line and Sinker
The Big Fish in the Seafood Industry
An Uncommon Thread
The King of Restaurant Design, Paul Basile Brings Distinctive Designs to San Diego
66 LOCALE LOOKS
Take a Hike
Escape the City on Two San Diego Trails
154 SETTING THE TABLE
Loew Tide at Coronado Bay A Seaside Breakfast In Bed Awaits
31 MEALS DECONSTRUCTED
All the Nosh Without the Posh
Load Up Your Taste Buds With Barleymash’s Hell Fire Iron Fries
74 THAT’S WHAT SHE SAID
Liberty for All
The Station Where Artists, Foodies and Fashionistas Unite 82 FASHION SPREAD
Vivid in Vintage
Living in Luxurious, Mod-Inspired Style
158 ESCAPE
Tahitian Pair-a-dise
Where Adventure Turns Into a Happily Ever After 170 AWAY EXPERT
Wanderlust or Bust
From Business Suit to Bathing Suit, This Blonde Bombshell is a World-Traveling Sensation
36 EAT FEATURE
Fish Out of Water
Chefs That Have a Unique Wrap on Sushi 49 DRINK FEATURE
92 COVER GIRL STORY
Island Hopper
Here’s The Skinny
Where to Find a Glass Full of Paradise 12 |
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Learning the Lifestyle of Blogger Lauryn Evarts
176 SU CASA
Estate of the Art
A Residential Masterpiece That Fuses Nature and Aesthetics Under One Roof
®
All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any form or by any means without express written prior permission from the copyright owner.
LOCALE MAGAZINE ph: 858.848.9101 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Michael Wesley, www.bluewesley.com | www.surfart.co Model: Lauryn Evarts, www.theskinnyconfidential.com Styled By: Andrea Van De Vort, www.shopvandevort.com Hair By: Shawn Knudsen Makeup By: Kelsey Long Mural By: Roy Mcmakin, Favorite Color, 2010 7596 Eads Ave | www.muralsoflajolla.com Clothing Provided By: Van De Vort, www.shopvandevort.com Accessories Provided By: Brachelle Jewelry, www.brachelle.com
Making THE ISSUE
La Jolla was the ideal location for this shoot. The brightly-colored murals throughout the town really captured the vibe of The Skinny Confidential. The sun was shining, waves were crashing and the green juice was flowing … basically the gorgeous day could not have screamed San Diego more! Artist Kelsey Long was on makeup, Shawn Knudsen on messy, boho hair, and the talented Michael Wesley was taking pictures of blogger Lauryn Evarts to create a bright, fun, Californian shoot. Photographer Michael Wesley was stoked to collaborate with blogger Lauryn Evarts on this shoot. Colorful, abstract murals in La Jolla were the perfect backdrop for her outgoing personality. Since some murals were installed stories above ground level, the team had to get creative on ways to get Lauryn Evarts in front of them, like using the production manager’s car to get her elevated. Michael shot throughout the day with 35mm and 85mm focal lengths and a mix of available/artificial light. Makeup artist Kelsey Long wanted Lauryn Evarts to exude a subtle sexiness that was both beautiful and precise, yet simple enough to be replicated by her readers. For her first look, the team focused more on the contours of her face and really accentuated her natural bone structure. Her second look was all about lips with a true statement red lip. Everything else (makeup-wise) stayed the same, but changing the lip color really complemented Lauryn’s style. Hairstylist Shawn Knudsen knew the two looks Lauryn Evarts was going for. Based on the different outfit options, she knew which hairstyle would go best with each. The team didn’t want anything too distracting—knowing what colorful backgrounds were being used for the shoot. They chose a straight style, which gave a soft look. The second style was messy with subtle beach waves. Wardrobe stylist Andrea Van De Vort and jewelry designer Briana Reading of Brachelle Jewelry worked together to assist Lauryn Evarts in putting together a perfect look that also spoke to her personal style.
L’AUBERGE DEL MAR: Photo by Karl Garrison
Native Knowledge BY LOCALS FOR LOCALS // Where to be Monday - Sunday
“
We usually spend an hour or two shoreside to let the kids burn off some steam before getting lunch at Shorehouse Kitchen. Their Steak & Heirloom Cherry Tomato Wedge is to die for.”
SHAWN DONOHOE Owner, Press Fitness
JOSH JOSÉ Owner, The Acoustic Spot
After we finish up our morning classes at Press, Nick and I can pick up our latest Craigslist rehab project at Hillcrest Upholstery. Then, we head next door to Coffee & Tea Collective in North Park. They have small-batch coffees and make each cup to order. If you have never treated yourself to a pour-over coffee, run, don’t walk. They are amazing.
Start off the week right by attending Girls and Guitars at The Duck Dive in Pacific Beach, which showcases the top female singer-songwriters in San Diego every Monday!
M
www.coffeeandteacollective.com
We love to take the family to the San Diego Zoo midweek. It is one of the luxuries of a flexible schedule. We usually head straight for the elephants and take the long way around to the gorillas. It always makes for such a great day and a great workout. We usually walk at least 4-5 miles each time we go. T
www.sandiegozoo.org
Before we head back up the hill to pick up our daughter from preschool, we like to pop around Westfield UTC and see what’s new. Our favorite places to shop are Lululemon, Lorna Jane, Laura Gambucci and Pink Lagoon. Both Pink Lagoon and Gambucci have such a nice mix of smaller labels and larger household names. www.westfield.com/utc W
At around 10:30am, my kids start getting stir crazy, so we usually head to the beach. Our favorite spot is La Jolla Shores. We usually spend an hour or two shoreside to let the kids burn off some steam before getting lunch at Shorehouse Kitchen. Their Steak & Heirloom Cherry Tomato Wedge is to die for. www.shorehousekitchen.com T
Friday night is family night at our house, and we are usually too spent to cook. We like to take the kids out for pizza, and our favorite place to go is Leucadia in UTC. There isn’t a scene you need to dress up for, and you don’t need reservations. We love it because the kids can be kids, and we can relax and enjoy some really bomb pizza. www.leucadiapizza.com F
M
www.theduckdive.com
Stop in for a beer and some great bites at The Commons Bar while enjoying the beautiful view of the new Horton Plaza Park from their floorto-ceiling windows. It’s an easy spot to catch some quality tunes on a Tuesday evening. T
www.thecommonssd.com
The newest spot in Pacific Beach, Backyard Kitchen, offers a huge outdoor patio, great food and an endless beer selection. Plus, it has an amazing sound system with a stage and lighting to enhance the live music experience—an easy decision to make if you are by the beach. W
www.backyardpb.com
If you are feeling like a high-end cocktail and rubbing elbows with the elite, L’Auberge Del Mar is the spot to be at 7pm. It is the most happening hotel lobby in town, accompanied by only the best local musicians. T
www.laubergedelmar.com
In a hurry for lunch? The Island at Carlsbad is an outdoor shopping center featuring multiple restaurants that offer a wide selection of eats to choose from when on your lunch break. Enjoy your meal next to the water fountain while listening to live music every Friday! F
Union Kitchen & Tap hosts live music for brunch, dinner and late night! Located on the busiest street in the Gaslamp District and a block away from Petco Park, consider Union Kitchen & Tap your home base on Saturdays! S
www.gaslampunion.com
Date night! Nick and I often check out the art at S Shane Bowden Gallery on Herschel. We love his pieces. They’re a trip. Then, off to Whisknladle Bistro & Bar for dinner and drinks. We love to sit at the bar; the bartender, Sunny, makes the best craft cocktails. My personal favorite is a drink called Nature’s Remedy. It’s made with bourbon, honey and fresh ginger.
Bring your sunglasses and enjoy brunch on wrap-around couches beneath the trees on Sea & Smoke’s outdoor patio. The classiest way to complete your weekend is in Del Mar—with relaxing live entertainment, a mimosa in hand and a unique Cast Iron Skillet Benedict.
www.shanebowden.com | www.wnlhosp.com
www.seaandsmoke.com
What better way to spend a lazy Sunday than to cruise around Balboa Park? Us San Diegans are so blessed to have this cultural mecca in our backyards. We love to rent double bikes with the large basket for the kids. You can cover a lot of ground on those things, and you always feel like a silly tourist. We love that. www.wheelfunrentals.com S
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S
“
If you are feeling like a high-end cocktail and rubbing elbows with the elite, L’Auberge Del Mar is the spot to be at 7pm.”
Native Knowledge BY LOCALS FOR LOCALS // Where to be Monday - Sunday
“
Getting ready to open the new Urban Girl Accessories in Carmel Valley is exciting and calls for a celebration dinner! Tony’s Jacal in Solana Beach!”
ANNIE GLENN Owner, Urban Girl Accessories
SCOTT KERSLAKE CEO, prAna
Time for me to get busy merchandising at Urban Girl Accessories in beautiful Seaport Village. I always have time for a quick sandwich from Venissimo Cheese at The Headquarters. Get The Nutty on Pretzel Bread! Nom! Tip: Order it grilled with salami!
Go for a quick bike ride after work, and then head to the Local Tap House & Kitchen in Oceanside that offers delicious food and an excellent selection of beers on tap—most of which come from local breweries!
M
M
www.localtaphouse.com
www.venissimo.com
It’s Tennis Tuesday with my husband, Chris. T We head over to Rancho Valencia for tennis and lunch in The Pony Room. My favorite is the Rancho Burger with housemade Kennebec fries and black truffle aioli! Tip: Order the house favorite Skinny As It Goes Margarita with freshly squeezed lime! www.ranchovalencia.com
It’s Hump Day, and that can only mean one thing: lunch with the ladies! A favorite spot for me is Davanti Enoteca in Del Mar. Order the focaccia di Recco and a buttery chardonnay. Tip: Order extra honey for the focaccia! W
www.davantienoteca.com/delmar
Getting ready to open the new Urban Girl Accessories in Carmel Valley is exciting and calls for a celebration dinner—Tony’s Jacal in Solana Beach! I love the sopes with veggies and their famous Mexican cabbage salad! Tip: Ask for their housemade extra hot sauce made with habaneros. T
www.haggosorganictaco.com
One of my favorite authentic Japanese restaurants to eat dinner at before heading home after work is Yu Me Ya, an Encinitas sake house. They have the best Japanese food around and excellent sake. W
www.sakehouseyumeya.com
Sushi night with some friends! Kaito Sushi in Encinitas has the freshest and most authentic sushi of all time. It’s definitely a go-to if you are in the area. T
It’s the weekend! A pit stop at Q’ero for some authentic Peruvian food is on the schedule following a long day of work. This place is cozy and has a great ambiance about it. F
www.tonysjacal.com
www.qerorestaurant.com
There is always time for shopping! I’m obsessed with Madewell at UTC! Check out their fab collection of leather bags and accessories. Finishing up with an Iced Matcha Green Tea at Teavana. So refreshing! Tip: Madewell offers monogramming on their leather bags for a small fee!
Hit an early morning ride at SparkCycle. There’s nothing like an occasional 600-calorie ride to start your day off right. After all of that adventure, some beach relaxation is the best way to spend a day here in Southern California. For dinner, the local restaurant Solace & The Moonlight Lounge has delicious oysters, and when timed right, you can enjoy the sunset and a nice ocean breeze from the outside patio.
F
www.madewell.com | www.teavana.com
Saturday is filled with my boys’ sporting events, but we always find time to get our fresh fruit and veggies at Chino Farms. We end the day with our pups at Dog Beach Del Mar. Tip: From Dog Beach, take a walk to Del Mar Pizza for a slice and a beer! S
www.chinofamilyfarm.com | www.delmarpizza.net
I like a very simple Sunday. A family favorite is lunch at The Clubhouse Grill. We like to watch the golfers finish the course while sitting outside and eating a mouth-watering fried Chicken Cobb. Tip: Order their house-made tortilla chips and guacamole. The chips are made to order! S
www.granddelmar.com
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Taco Tuesday! The best tacos around can be found at Haggo’s Organic Taco in Encinitas. They make their food with organic and locally grown ingredients … you have to try the Cousteau Tacos! T
| SEPTEMBER 2015
S
www.eatatsolace.com | www.sparkcycle.com
After a nice morning of stand-up paddle boarding in Cardiff, getting a salad and the Cardiff Crack, the infamous tri-tip sandwich from the Seaside Market, is the perfect way to end the day and week. S
www.seasidemarket.com
“
Sushi night with some friends! Kaito in Encinitas has the freshest and most authentic sushi of all time.”
PHOTO BY: Josie Gonzales
eat /drink
36
EAT FEATURE Fish Out of Water
Month Sept. Y2E0A 1 5R
24 EAT EXPERT Santa Monica Seafood Owner Michael Cigliano Talks About the 76 Years of His Family’s Business, and How to Select the Freshest Seafood for Your Table
31 MEALS DECONSTRUCTED See How Chef Kevin Templeton Implements Farmto-Bar Cuisine and Changes How to Experience Traditional Bar Fare at Gaslamp’s Barleymash
36 EAT FEATURE Five Restaurants Dive Into Their Fresh Interpretations of Sushi
49 DRINK FEATURE San Diego’s Go-To Spots for Tiki Bar Cocktails
SUSHI DELI 2 135 Broadway San Diego, CA 92101 619.233.3072 www.sushidelitwo.com
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SEPTEMBER 2015
Hook,Line and Sinker THE BIG FISH IN THE SEAFOOD INDUSTRY
WRITTEN BY: KIM CONLAN PHOTOGRAPHED BY: MATT DOHENY
THE EXPER T
MICHAEL CIGLIANO Owner, Santa Monica Seafood
Recommended Products: Alaskan Halibut & Copper River Salmon
ver the last century, seafood distribution and consumption has changed dramatically. Technology has evolved to allow fishmongers to quickly catch, process and ship tons of pounds of fresh fish daily from all corners of the world, right to the local grocer or restaurant staff within a matter of 24 hours. At the forefront of this industry is Santa Monica Seafood, a longtime family-run business based in Santa Monica that started with two brothers fishing off the pier in 1939. Through the years, these two Deluca brothers expanded their brand and built their storefront. Many years later, they passed their legacy on to their nephews and niece. The Cigliano family then continued to build the company to the remarkable size and stature that it is today.
O
Encapsulating all of the resources and commodities Santa Monica Seafood provides to customers gets difficult, just because the business scope is vast, as is their customer base. The company works with fishermen from all over the world, sourcing only the finest product held up to the highest standards. With three retail locations, Santa Monica Seafood provides fresh seafood to local consumers looking to bake, fry and grill anything from sea bass to shrimp, from scallops to salmon or oysters to lobster. Furthermore, many of the most outstanding restaurants and hotels in the San Diego, Orange County, Los Angeles, Palm Springs, Las Vegas, and Central California markets receive shipments of fish distributed with the utmost care courtesy of Santa Monica Seafood. Since the history is long, and the reach of this successful company’s business continues to grow, I sat down with the owner of Santa Monica Seafood, Michael Cigliano. While we enjoyed the aesthetic of his Orange County retail location off of 17th Street in Costa Mesa, Cigliano described the growth of his family’s company, their procedure for successful operations, and a few tips for making the most of your personal seafood experience.
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SANTA MONICA SEAFOOD 1000 Wilshire Blvd Santa Monica, CA 90401 310.393.5244 www.santamonicaseafood.com PHOTOSHOOT LOCATION 154 E 17th St Costa Mesa, CA 92627 949.574.8862
| SEPTEMBER 2015 | 25
NATIVE KNOWLEDGE: Santa Monica Seafood is
a founding member of Sea Pact, an amazing international organization that’s changing the future of seafood.
SUSTAINABILITY: They are the first and only seafood distributor to include a sustainability ranking on all customer invoices based on the level of sustainability of each product purchased, along with a weighted average GPA for all the products purchased to help you monitor the level of sustainability in your seafood purchases.
“Everything we get in has to have full traceability. WE HAVE TO UNDERSTAND EXACTLY WHERE IT WAS CAUGHT, BY WHOM IT WAS CAUGHT, AND HOW IT WAS HANDLED.” – MICHAEL CIGLIANO Q: What services do you provide and who are your customers? Michael Cigliano: For the retail stores, we have Santa Barbara, Santa Monica and Costa Mesa, so we get to service all of the communities around the stores. We’ve been doing that since 1939 when we started on the pier in Santa Monica. We service a number of restaurants and hotels, and grocery stores as well. We service from Pebble Beach all the way down to Tucson, so we have a lot of accounts in there, and that includes the Las Vegas Strip. Q: When and how did Santa Monica Seafood begin? MC: It began with my two great uncles Jack and Frank, who started it in 1939 on what is now the end of the Santa Monica Pier. They were unloading little local fishing boats in the Santa Monica Bay area, and they were getting some local fish there. They started to distribute it to other wholesalers and other restaurants. One thing led to the next, and they got involved with some lobsters out of Mexico, and they became the primary source of lobsters. They coupled the lobsters with the fresh fish they were getting off of the boats, and became more of an asset to restaurants and hotels in the immediate Los Angeles and Santa Monica area. They did that until 1968 on the pier. Q: How did the business change from there? MC: In 1969, they moved off the pier because the city wanted to change the focus of it—from more of a working pier to a tourist pier. They still stayed in Santa Monica and moved 12 blocks east, built a new facility, and continued to expand a little bit, but still service the greater Los Angeles area and Westside. Then in 1981, my brothers, sister and I bought the company from our uncles, and we’ve expanded it little by little. We went to Orange County, went to San Diego, went to Palm Springs, and one thing led to the next. Over the years, we’ve grown the business, and here we are today. Q: Where does your product usually come from? MC: We get fish from all over the world. The industry has changed over the last 76 years—it’s become more global. With the advent of air freight, we’re able to move product from other parts of the world overnight. What was not available to us just 30 or 40 years ago now is. It’s just a matter of picking up the phone or sending a purchase order through the internet, and you get the fish. We get fish from Australia, New Zealand, Japan, South America—almost every continent, including Antarctica. We get Chilean Sea Bass out of Antarctica. Q: What kind of standards do you have for your product? MC: We’re an FSSC 22000 company, which is a European food standard. Everything we get in has to have full traceability. We have to understand exactly where it was caught, by whom it was caught and how it was handled. When it gets to the doors of our distribution facility, we check it for temperature, we check it for quality and we check it for weight. If it doesn’t meet any one of those standards, we reject it. We’ve always held a very high standard. Q: Can you tell me a little about your retail storefronts? MC: The one in Santa Monica is on 10th and Wilshire, and that was recently moved. We created the building to look like an icehouse or an old fish shop so that the customers still have this feel of going into a factory and getting their fish. We 26 |
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thought that was part of the allure—getting it direct from the factory. It has a little cafe and oyster bar in it, along with a 64-foot seafood case. It does great, and it’s our flagship store. In 1992, we built our Costa Mesa store, and in 2010, we gave it a renovation. We added a full-service cafe and oyster bar and put a lot of the components that were in our Santa Monica store that we had built into that one. Then in 2014, we opened a little kiosk, or a small oyster bar and retail case, in the Santa Barbara Public Market. That’s been very exciting. It’s our smallest footprint, and we like how it’s going. Q: Can you tell me about how the addition of your processing facility and distribution has bolstered the company? MC: The bigger distribution facility, first of all, allows us to move more product in the same period of time. We’ve brought in a little bit of automation, and that helps us, and it also slows down the process for us, so we’re not as rushed. We work 24 hours a day, whereas before, we didn’t. Working in a bigger facility, we’re able to spread out the shifts—spread out the workflow. It helps us slow down what we’re doing, which enhances our quality controls, which, in turn, ultimately helps the customer. We’re able to get as close to the source as anybody can, and we pass that quality and savings, when it is available to us, all the way through the supply chain. Q: On your company website, it indicates that Santa Monica Seafood is a longtime family business. How does the family currently stay involved? MC: I have five brothers and a sister. At one time, all of us were involved in the business, until my eldest brother retired in 2004 after running the business for 24 years. The family is still very much involved in key areas, but we’ve also learned along the way that the only way we’re going to continue to grow is if we bring in people with different skill sets and more of an expertise than we have. The family grew up in the fish business. We know fish. We’re fishmongers by trade, but it doesn’t make us experts in other fields, such as marketing, sales and procurement. Q: What product do you get most excited about when it’s available? MC: Alaskan Halibut, because it’s not available year round. It’s a very defined season, so when it shows up, there’s a level of anticipation, and that’s fun. I would say the other one would be Copper River Salmon. It has a very short season, around 4-5 weeks, and there’s a tremendous buildup on it. It’s great to see the buzz of the anticipation, and it’s great to have people excited about the fish industry. Q: Do you have any tips on selecting fish and how to keep it fresh for enjoying? MC: You should go to a very reputable store to start with, and you should ask your fishmonger questions. I always say, if it smells like fish, don’t buy it. That’s the true indicator, so your nose knows. How do you keep a fish fresh? When you get it home, if you buy it from a store and they wrap it up, what I suggest doing is unwrapping it, maybe giving it a quick rinse—not soaking it. Put it on a plate, cover it with Saran wrap, and it will be fine for at least 24 hours. Before you season it or do anything to it, give it a quick rinse again. That would be it. If you’re getting shellfish like mussels and clams, and they put them in a bag and seal it up—you don’t want that to happen. You want them to have air because they’re still alive, and you want them to breathe. So when you get them home, you just put them in a bowl or Pyrex dish, and just cover them with a damp towel. And that’s it.
BARLEYMASH 600 5th Ave San Diego, CA 92101 619.255.7373 www.barleymash.com
“
This behemoth eats more like a meal than a side. Upon first glance, you are assaulted with pops of color from the bright chopped habanero and the
fresh sliced jalapeños.
Meals
DECONSTRUCTED
MEALS
DECONSTRUCTED
Meals
DECONSTRUCTED
E N OS H H T L L A WITHOUT THE
POSH
Load Up Your Taste Buds With Barleymash’s Hell Fire Iron Fries WRITTEN & STYLED BY: TAUNA & DEWAYNE CARSON | PHOTOGRAPHED BY: STEPHEN PANOSIAN | SEPTEMBER 2015 | 31
“T HE OWNERS WANT ED ALCOHOL I N A L L OF T H E F OOD , and one of my terms was trying to be as fully sustainable as we possibly can. We don’t call it ‘farm-to-table,’ we call it ‘farm-to-bar,’ since we make a lot of food with alcohol in it.”
MADE WITH
MEANING: Ò The name Barleymash refers to the typical grain mixture used in the brewing and distillation process of both beer and bourbon. The result of this pairing is a uniquely American dining experience and two simple philosophies: “Life is meant to be sipped and savored and good times should always be shared.”
MEMORIES
MADE DAILY: Ò With entertainment slotted seven nights a week, Barleymash features everything from live music to DJs, as well as various special events like beer tastings and food pairings. San Diegans can now consider their social calendar full of memorable moments.
NATIVE
KNOWLEDGE: Ò At Barleymash, locals can purchase a locker along with a discounted bottle of booze and have it stored in the “banco.” This ingenious locker system is where you can store your purchased bottle and drink from it every time you visit.
Ò IN THE HEART OF SAN DIEGO’S GASLAMP DISTRICT, at the corner of 5th and Market Street, sits the high-energy restaurant and bar, Barleymash. Born from the love of beer and bourbon, a fact that has been implemented down to its very name, the restaurant’s philosophy and menu offerings draw heavily from the two barroom staples. As you approach the restaurant, the energy is infectious. Drawn in by the garage door-style windows, a warm modern design immediately strikes you the moment you walk in. The windows open up the interior space to the life and sounds of the Gaslamp District outside while passersby take in the wonderful aromas and energy of the restaurant inside. The center of the restaurant is divided by a bar and three large communal tables where you can share deliciously innovative food and drinks with your friends and neighbors. With a few large booths set against the side wall and bar-like seating around the windows, not to mention a second bar against the back wall, Barleymash is the perfect spot to start your evening. Barleymash was established in May of 2012 by Verant Group, and Chef Kevin Templeton has been at the helm ever since. After studying at the Western Culinary Institute in Portland, Oregon, Kevin returned to San Diego to work in restaurants throughout the county. Having perfected his culinary talents, Chef Kevin is applauded at top restaurants like the former Top of the Cove and Peohe’s. Leaving San Diego in mid-2011 to experience the culinary world of Austin, Texas, Kevin returned with some fresh ideas as the executive chef of Verant Group’s latest masterpiece, Barleymash. Bringing what he learned in Austin to Barleymash, Kevin strives to make enjoyable, unpretentious food that is sure to please any food lover. Barleymash offers one-of-a-kind culinary creations that you won’t find anywhere else in Downtown San Diego. From their signature Barley Pies, which are aleinfused flatbread pizzas, to stout-braised short ribs, Barleymash has the high-end flavor without the pretension, served up as non-traditional bar fare. The inspiration for this piece, however, is their new Hell Fire Iron Fries, which, as the description implies, pack a fiery punch. These are not your typical fries; they are a marriage between nachos and loaded french fries. This behemoth eats more like a meal than a side. Upon first glance, you are assaulted with pops of color from the bright chopped habanero and the fresh sliced jalapeños. You are filled with the savory aroma of the seared prime carne asada, melted cheeses mixed with their Pepper Jack beer-cheese sauce and house-made habanero jelly with their housemade salsa fresca—all served atop fried, fresh-cut Kennebec potatoes. As soon as you take that first bite, you are hit with the savory prime carne asada and then the first punch from the chilis, followed closely by a second jab. It’s that second hit, the sweet spiciness from the habanero jelly and the smoky warmth of the roasted serrano pepper, that create a symphony in your mouth. Cue the cream cheese. It only takes a few dollops of cream cheese to cut through all the heat and round out the dish. Though these fries are loaded with the heat of the chilis and stacked with savory prime carne asada, what makes the dish is the Pepper Jack beer-infused cheese sauce. Taking high-end ingredients and putting them on fries and pizzas is just part of the Barleymash charm; they also support many of the local micro and nano breweries. In addition to supporting local breweries, they strive to use organic, locally grown and sustainable ingredients. Their overall philosophy is, “Life is meant to be sipped and savored, and good times should always be shared.” This is surely a philosophy you can’t help but embody as you pull up a seat and grab a glass at Barleymash.
FRESH CHOPPED HERBS ROASTED SERRANO CHILIS
SALT
“S PI C Y , F RE S H F LA V O RS A N D S E A F O O D ARE WHERE I DRAW M Y I N S PI RA TI ON . We have foods that are available year-round here that are not available in other places. We are very, very lucky.”
HABANERO JELLY
CHILI RUB
CREAM CHEESE THREE-CHEESE BLEND
BEER-CHEESE SAUCE
INTERVIEW WITH
CHEF KEVIN TEMPLETON HABANEROS JALAPEÑOS
PRIME CARNE ASADA KENNEBEC POTATOES
HOUSEMADE SALSA FRESCA
Q: How many pounds of potatoes do you go through in one day for your fries? Kevin Templeton: We go through about 750 pounds of potatoes in one day.
compost. Olivewood is a farm that teaches kids in third through fifth grade how to farm organically. Sometimes I also like to volunteer and teach the kids.
Q: What is the mission at Barleymash? KT: The owners wanted alcohol in all of the food, and one of my terms was trying to be as fully sustainable as we possibly can. We don’t call it “farm-to-table” we call it “farm-to-bar,” since we make a lot of food with alcohol in it. Scratch-made sustainable food is a big one and unpretentious is a word we use a lot. Me, my pastry chef and my sous chef have all come from fine dining, and we’re over it. We offer braised short ribs, duck confit and pork belly, but we put it on French fries or flatbreads. The duck really has that scratchmade flavor to it, and everything from our mayo, mustard and ketchup is all made inhouse. Our bread is also made from scratch and freshly baked every day.
Q: How often do you change the menu? KT: We change it seasonally, so four times a year. We have a big menu with about 60 items on here. While many of the main courses will remain the same, I will change the sauces, the sides and the dressings.
Q: How many people do you serve on average in a day? KT: We serve about 700 guests a day, I would say, if not more. We get a good mix of tourists and a lot of locals. We have a broad demographic of clientele; we get a lot of beer lovers who know good food, but we love serving all walks of life.
MUST-TRY
RECIPE:
THE HELL FIRE IRON FRIES Ò Over one pound of fresh cut Kennebec potatoes Ò Three-cheese blend (shredded mozzarella, white cheddar and Monterey Jack) Ò Prime carne asada Ò Housemade salsa fresca Ò Pepper Jack beer-cheese sauce Ò Roasted serrano chilis Ò Fresh sliced jalapeño Ò Chopped habanero Ò Homemade habanero jelly Fresh-cut Kennebec potatoes are smothered in the mouth-watering list of toppings, then placed in the salamander broiler to melt the cheese and served on a cast iron hot plate.
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Q: Where are your ingredients from? KT: We go as local as possible. My main place is San Diego Seafood Inc. I was talking to the owner the other day about the right things to use. For example, there’s a sustainable fish we have been using called cobia that we use for our ceviche, our fish ’n’ chips and our entrées. We try to find new things. We use albacore instead of ahi because albacore is more sustainable, less fished than tuna, and I think it’s just as good. Central Meat and Specialty Produce work with us, and we go to the farmers market as much as we can. All of our pork and beef are certified humane, cruelty-free, use no antibiotics or hormones, and all of our poultry is free range. We collect our veggie scraps and take them to Olivewood Gardens & Learning Center to be used as
Q: Anything interesting we can expect to see on your fall menu? KT: Fall is super fun. It’s time to start getting into comfort foods and adding pumpkin among other fall and winter squashes. I’ll also be adding more root vegetables and deep greens. Q: Where do you like to eat and get drinks on your days off? KT: I love cooking at home. My girlfriend and I will go hit up farmers markets. However, I like trying different things, and there are so many new places and awesome chefs. Locally, I like to go to Carnitas’ Snack Shack or this little hole in the wall place called Hong Kong on 4th and University. I also like to visit Mexico around Via De Guadalupe or Rosarito areas. Q: Where do you find your inspiration? KT: I definitely draw inspiration from Southern California. Being a native to Southern California, I have a huge love for Latinostyle foods, and that’s all right here. Spicy, fresh flavors and seafood are where I draw my inspiration from. We have foods that are available year-round here that are not available in other places. We are very, very lucky. Q: What do you like most about working at Barleymash? KT: What I love particularly is not only the culinary freedom, but the fact that we have a great team. It’s not just the food, location or the bar; it’s bigger than all of us. It’s really neat to be a part of that. We have a staff of 180 people here, and everyone is an integral part of it.
SUSHI DELI 2 135 Broadway San Diego, CA 92101 619.233.3072 www.sushidelitwo.com
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FISH O U T of
WATER CHEFS THAT HAVE A UNIQUE WRAP ON SUSHI
WRITTEN BY: SUSAN KRUPA PHOTOGRAPHED BY: JOSIE GONZALEZ
g Sushi is known to be a minimalist cuisine and, at its core, is simply vinegar-flavored rice accompanied by fish, vegetables or egg. However, there are seemingly endless ways of combining these basic ingredients to create something that is delicious yet unexpected. Sushi, as we know it today, originated as eating raw fish with rice in order to consume the fish at its peak flavor before it could be altered by cooking or time. It has been a part of Japanese cuisine since the early 1300s, but really became a part of the national identity after the Great Kanto Earthquake of 1923. Sushi chefs were dispersed throughout Japan to aid in the disaster relief. They made sushi locally by plucking fish from the sea and laying it over rice to feed the masses. In San Diego, there seems to be a sushi restaurant on almost every corner. While convenient for picking up a California Roll during lunch, it gives the illusion that all sushi is created equal. In reality, there are plenty of restaurants in this city and surrounding areas that are distinguishing themselves by creating items that are unique, spins traditional sushi on its head, or are just plain fun. So whether you are a sushi purist or like to push the boundaries, there is a sushi restaurant in town that’s sure to be just right for you.
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SUMMER ROLL
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BLUE OCEAN ROBATA AND SUSHI BAR 2958 Madison St Carlsbad, CA 92008 760.434.4959 www.blueoceanrobatasushi.com
g AFTER A DAY AT THE BEACH, you are looking for something that is cool and refreshing. That pick-me-up is the Summer Roll at Blue Ocean Robata and Sushi Bar in Carlsbad. Tuna, salmon, white fish, krab, avocado and smelt egg are all beautifully wrapped in cucumber. A little spicy mayo and ponzu sauce perfectly finish off this light dish. Guess what? There isn’t any rice, so no extra bulge in your pool belly to worry about! The quality of the fish is always the crux of the dish as Blue Ocean prides itself on combining the fresh flavors from the ocean in new and beautiful ways. Each dish is not only expertly prepared but is artistically designed with flowers, sliced fruits and vegetables carved into elaborate decorative designs called Mukimono. The overall effect is a plate that looks like an edible spring garden. Blue Ocean also features menu items not commonly found in your typical sushi restaurant, such as live shellfish options. If you have never had live urchin, scallop or geoduck clam, be adventurous and give them a try! Live urchin specifically has a surprisingly rich, creamy flavor with the texture of butter. It is a true departure from how urchin is typically served. If live shellfish isn’t your thing, Blue
THE QUALITY OF THE FISH IS ALWAYS THE CRUX OF THE DISH AS BLUE OCEAN PRIDES ITSELF ON COMBINING THE FRESH FLAVORS FROM THE OCEAN IN NEW AND BEAUTIFUL WAYS.
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Ocean has a wide selection of specialty rolls and sushi items. Head Sushi Chef Scott Yang recommends the French Kiss with krab and avocado topped with albacore, kaiware (daikon sprouts), garlic mustard, spicy mayo, and a drop of chili sauce. Rather than being rolled in rice and seaweed, the fish is artfully presented on individual slices of cucumber. Blue Ocean also has many robata-style grilled items that are slow-cooked over hot charcoal imported from Japan. They offer many cooked skewers of meat, seafood and vegetables, such as Stuffed Shiitake Mushroom, Wagyu Meatball and Scallop with Bacon. With such a variety, everyone can easily find something to enjoy. Open for lunch, happy hour and dinner, Blue Ocean is the place to go for fresh, top-of-the-line sushi where each plate is truly a work of art. Reservations for dinner are recommended.
NATIVE KNOWLEDGE: g Mukimono is the art of creating beautiful decorative garnishes from fruits and vegetables. Mukimono is different from more commonly seen garnishes of herbs as they are intended to be eaten as an accompaniment along with the dish, so don’t leave those pretty carrots or shredded daikon behind. They have been purposefully selected to go with your dish!
FIST BUMP BURRITO
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SUSHI FREAK 5175 Linda Vista Rd #105 San Diego, CA 92110 619.296.2500 www.sushifreak.me
g FOR THE ULTIMATE IN CUSTOMIZABLE SUSHI, Sushi Freak is a fast casual restaurant where you can have your roll made your way. Cofounders Michael Broder and Jenifer Duarte have created a place where every decision you make is sure to be a delicious one. Walking into the space, you are presented with over 40 different ingredient options that you can combine into New School Rolls or smaller Old School Rolls. As sushi is typically not food that travels well, the New School Rolls were created for those who take their sushi seriously. At Sushi Freak, your entrée-sized roll is wrapped in paper, like a burrito, and conveniently sliced in half to make it the perfect Japanese food to go. To place your order, select either a seaweed or soy roll. Next, choose your protein. There are both traditional sushi items such as tuna, hamachi and salmon as well as non-traditional sushi choices like chicken teriyaki and coconut shrimp, so both landlubbers and seafood enthusiasts alike will find something to enjoy. Even vegetarians will be happy to see inari (fried tofu) on the menu. After the protein comes the toppings: Do you want mandarin oranges with your tofu or avocado with your hamachi? How about asparagus, mango and jalapeño with spicy tuna? Add some toasted coconut or wasabi mayo—why not? The possibilities are endless. Then watch your New School Roll come to life. Want to throw a curve-ball during the creation of your sushi burrito by adding unagi sauce? Go ahead! Wrap it up new school! Sushi Freak encourages all creativity.
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If all of this just sounds like too many decisions to make, Sushi Freak offers a variety of preplanned (but not pre-made) “burritos” and rolls. A creative option is the Mango Tango, which is a soy-wrapped “burrito” with krab mix, mango, cucumber and spring mix with a delightful Thai vinaigrette. Also, the New Mexican is a fun Japanese and Mexican fusion “burrito” that includes salmon, krab mix, avocado and cucumber topped with spicy tuna, New Mexico green chile and fire sauce. Sound like a lot? Well, combined together into a jumbo burrito-sized roll, it makes for a crunchy, spicy party in your mouth. If you want a smaller roll, try the Dragon, which is krab mix, avocado and cucumber with freshwater eel, tobiko and unagi sauce on top. Fellow diners will consider you fearless. All New and Old School Rolls come with homemade dipping sauces, whose recipes are guarded under lock and key—trust me, I tried to get them to share the ingredients to no avail. The restaurant is constantly cutting fish and making fresh rice. They even have a loyalty card: Buy 10, get a roll free. And if you are a USD student, Sushi Freak accepts the Torero ID Card. Sushi Freak lives up to their claim that they are a sushi experience like you have never had it before— your way.
NATIVE KNOWLEDGE: g Jenifer Duarte, COO of Sushi Freak, was taught by traditional Master Sushi Chef James Oh. Chef Oh’s approach to sushi making is patience and artful preparation. He had to be convinced that good sushi could be made in a fast, casual setting. By incorporating skilled fish cutting techniques and continuous preparation of ingredients, Sushi Freak stays true to the time-honored traditions at the root of sushi culture.
AT SUSHI FREAK, YOUR ENTRﾃ右-SIZED ROLL IS WRAPPED IN PAPER, LIKE A BURRITO, AND CONVENIENTLY SLICED IN HALF TO MAKE IT THE PERFECT JAPANESE FOOD TO GO.
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SUSHI DELI 2 135 Broadway San Diego, CA 92101 619.233.3072 www.sushidelitwo.com
g IN DOWNTOWN SAN DIEGO WITHIN WALKING DISTANCE OF THE GASLAMP DISTRICT is Sushi Deli 2—a sushi restaurant that is the epitome of fusion cuisine. Seeing the popularity of Mexican cooking in Southern California along with San Diego’s love of sushi, Kuniko Holmes explored ways to combine the two. The result is a menu that is full of items that marry the two culinary cuisines into dishes such as the Spicy Tuna Tacos, the Shrimp Diablo Roll and the famous SD Nachos. When creating the SD Nachos a year ago, Holmes was looking for an item that would be something that the locals and her regulars would love that they couldn’t get anywhere else. She experimented with many different combinations before deciding to use fried wonton chips and topping them with krab, tomatoes, homemade spicy mayo, tonkatsu sauce, onions and cilantro. It’s a great appetizer to share, and the crispy wontons have the same texture as tortilla chips, but have a flavor that proves to be something completely different. The krab, sauces and toppings combine together to produce a flavor that is salty yet sweet, and spicy yet mild. Even those who aren’t fans of sushi would like the wonton chips and sauces. More fantastic fusion-inspired items are the salmon and shrimp Sushi Tacos. The tacos are available every day but are on special on Tako
Tuesdays. Looking to create simple street tacos, Holmes took a scientific approach to creating new dishes. By experimenting with unusual flavor combinations like basil and sesame, the taste that explodes from these tacos defies categorization as either Mexican or Japanese. The most popular is the Shrimp Taco that has rice, shrimp tempura, avocado, jalapeño, spicy sauce and cilantro. The delicious Salmon Taco has Asian pesto, toasted sesame seeds, cilantro and seaweed salad with a generous piece of fresh salmon. Non-fish fans can order the Chicken Taco with grilled chicken, house-made pico de gallo, cilantro, wasabi mayo and firecracker sauce. Sushi Deli 2 is where Japan and Mexico share a common border. Even the drinks have a Mexican-Asian flair. The Soju Boody Mary uses soy sauce instead of Worcestershire Sauce and wasabi instead of horseradish. For margarita fans, there is a Soju Margarita. Local craft beers are also available on tap as well as Japanese favorites. When you can’t decide between Mexican classics or traditional sushi, Sushi Deli 2 is a great place to come for reasonably priced sushi, craft beer, Tako Tuesdays, or a late-night happy hour.
SD NACHOS
NATIVE KNOWLEDGE: g Japan native Kuniko Holmes moved to California with some knowledge of the English language, but certainly not Spanish. To find the places that served some of the most authentic Mexican food in the area, Holmes learned Spanish and is now trilingual. Her language abilities enabled her to learn about Mexican cuisine from Spanish and English speaking locals in order to be able to incorporate it into her own brand of Mexican-Japanese fusion.
WHEN CREATING THE SD NACHOS A YEAR AGO, HOLMES WAS LOOKING FOR AN ITEM THAT WOULD BE SOMETHING THAT THE LOCALS AND HER REGULARS WOULD LOVE THAT THEY COULDN’T GET ANYWHERE ELSE. SHE EXPERIMENTED WITH MANY DIFFERENT COMBINATIONS BEFORE DECIDING TO USE FRIED WONTON CHIPS AND TOPPING THEM WITH KRAB, TOMATOES, HOMEMADE SPICY MAYO, TONKATSU SAUCE, ONIONS AND CILANTRO. 42 |
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MATSUHISA BLUEFIN TUNA TACOS
NOBU SASHIMI TACOS
CREAMY SPICY KING CRAB TACOS
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NOBU 207 Fifth Ave San Diego, CA 92101 619.814.4124 www.noburestaurants.com/san-diego
g NOBU AT THE HARD ROCK HOTEL IN THE GASLAMP DISTRICT is Chef Nobuyuki Matsuhisa’s San Diego outpost of his popular New York and Beverley Hills restaurants which are famous for their blend of Japanese and South American cuisines. His international chain of restaurants includes two hotels, but the quality and distinctive style found in the original establishments have not been lost. The San Diego Nobu is lead by Chef David Meade who worked at both the Nobu Miami and New York locations before coming to California. In keeping with the Nobu style, the menu is comprised of unique creations presented in a sophisticated way. Served in a restaurant with an elegant ambiance, dinner at Nobu is sure to be a memorable visit. Some of the menu items that have become popular are the tacos. Each of the tacos they have is made of different ingredients and toppings specifically made for the type of fish featured in the dish. The Nobu sashimi tacos are served on a wonton shell with yellowfin tuna, Asian pico de gallo and chives. The crunchy wonton shells are reminiscent of a corn shell which holds generous cuts of tuna that are velvety smooth and rich in flavor. The pico de gallo with the chives creates a
IN KEEPING WITH THE NOBU STYLE, THE MENU IS COMPRISED OF UNIQUE CREATIONS PRESENTED IN A SOPHISTICATED WAY. SERVED IN A RESTAURANT WITH AN ELEGANT AMBIANCE, DINNER AT NOBU IS SURE TO BE A MEMORABLE VISIT.
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flavor combination that is unexpected yet delectable. The Matsuhisa bluefin tuna tacos are completely different. Served in a paperthin fried potato shell, these tacos are made with an excellent piece of bluefin tuna belly that has been minimally handled or changed, leaving it extremely tender. This results in a piece of mouth-watering tuna unlike other cuts or tuna varieties. The rest of the dinner menu includes Nobu’s legendary black cod miso and the yellowtail jalapeño roll. Other creative noteworthy items include the baby abalone with light garlic sauce, lobster with wasabi pepper sauce, and squid pasta with light garlic sauce. Nobu is open for dinner nightly and is a classy yet modern restaurant in a great location serving exceptional food that cannot be found anywhere else. Nobu is definitely the place to go for a stylish dinner while out for a night on the town in the Gaslamp District. Reservations are recommended.
NATIVE KNOWLEDGE: g Nobu became a celebrity chef after the opening of his Beverly Hills restaurant in 1987. Frequented by many Hollywood actors, it quickly was “the place to eat” in the LA food scene. Robert De Niro, who was a frequent guest, became one of Nobu’s business partners and together they took the restaurant global. His friendship with De Niro even resulted in Nobu appearing in Martin Scorsese’s film Casino.
SUSHI PIZZA
KAMIKAZE
S
SUSHI FISH ATTACK 4575 Clairemont Dr San Diego, CA 92117 858.490.0150 www.sushifishattack.com
g WHEN BARA KIM OPENED SUSHI FISH ATTACK 16 months ago, she was looking for something original to put on the menu. Given how popular pizza is in American cuisine, she wondered if they could make a sushi pizza. After a period of trial and error, the Sushi Pizza as it sits on the menu today was born. This unique creation uses a small, deep-fried sushi rice base as the “dough.” It is drizzled with three kinds of sauces including spicy mayo, wasabi mayo and eel sauce instead of a tomato sauce, and topped with spicy tuna, fresh hamachi, and sprouts. It’s then sliced perfectly for sharing. The crunchiness of the deep-fried rice is a nice contrast to the texture of the fish, and the combination of sauces add a sweet and spicy flavor that is different than any pizza you’ve had before. It even looks like a pizza, as opposed to other sushi rolls that you may pick up with chopsticks. It doesn’t need soy sauce or any additional accompaniment, making it a great item to order to go. At Fish Attack, Kim’s focus is on combining quality ingredients in order to best complement the natural flavors of the fish. The restaurant uses only real crab, fresh fish and Japanese mayonnaise. The Fish Attack Special Roll combines all of these elements. With crab, eel, avocado and cucumber topped with tuna,
hamachi, salmon, sprouts, and four kinds of sauces, it is an explosion of flavors. Its sweet, spicy, salty, and umami all in one bite. Another popular roll is the Kamikaze, which has scallop, crab, spicy tuna and asparagus topped with salmon and hamachi. Drizzled with spicy mayo and teriyaki sauce, this roll is for those who like their sweet with heat on the side. The Kobe Beef Roll is shrimp tempura, crab mix and avocado topped with real Kobe Beef, green onions and sweet and spicy sauce. It’s Fish Attack’s take on the classic surf and turf. The restaurant is especially busy for dinner when Kim is making sushi alongside other seasoned sushi chefs. Working in their groove, they turn out dozens of complex rolls to feed the many guests coming in to sit down and those who are grabbing and going. However, Kim is clearly the head cheerleader of her restaurant. She knows many guests by name, knows her food and ingredients well, and makes the restaurant a welcoming place for both friends and first timers alike.
THIS UNIQUE CREATION USES A SMALL, DEEP-FRIED SUSHI RICE BASE AS THE “DOUGH.” IT IS DRIZZLED WITH THREE KINDS OF SAUCES INCLUDING SPICY MAYO, WASABI MAYO AND EEL SAUCE INSTEAD OF A TOMATO SAUCE, AND TOPPED WITH SPICY TUNA, FRESH HAMACHI, AND SPROUTS. 46 |
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NATIVE KNOWLEDGE: g Anyone who has tried Japanese mayonnaise can vouch for the fact that it is distinctly different from traditional American mayonnaise. But what is the actual difference? The key is that Japanese mayonnaise uses rice vinegar and egg yolks rather than other mayonnaise, that uses white vinegar plus both the egg yolks and whites. American mayonnaise also includes water, whereas Japanese mayonnaise does not, which makes it thicker. Additionally, some brands of Japanese mayonnaise use MSG instead of salt, which gives it an umami taste.
Island
Hopper
WHERE TO FIND A GLASS FULL OF PARADISE WRITTEN BY: LAUREN VIKANDER PHOTOGRAPHED BY: NOBLE ANDREWS
HERE’S A RIDDLE FOR YOU: What do funny little wooden carvings, bamboo, Hawaiian shirts and strong rum cocktails garnished with pineapple and tiny colorful umbrellas all have in common? The answer: tiki culture. The first tiki bar can be traced all the way back to Los Angeles in 1934, when Don the Beachcomber opened its doors in Hollywood, attracting celebrities and Los Angelians looking for potent but tasty cocktails and an escape to the tropics. Yet, tiki culture really caught on after World War II, when tired servicemen brought back striking souvenirs and charmed stories from the exotic South Pacific glamorizing
the tropical lifestyle of Polynesia. Suddenly, everyone wanted to hang out, drink fruity rum cocktails, and spread the aloha spirit at the local tiki bar. The tiki craze took off like an epidemic of island fever. Tiki was popping up everywhere from the typical bar, to garden style apartment complexes, to entire themed villages. People simply couldn’t get enough. Today, most of the tiki culture from the '50s and '60s is long gone to make way for more contemporary styles. However, what remains has stood the test of time and deserves to be recognized for its fruity, fun excellence.
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This infamous Mai Tai is unique in California because it is made with POG (passion fruit, orange and guava juice), which is hard to come by on the Mainland.
DUKE ’S M A I TA I: ¾ oz Sailor Jerry Spiced Rum ¾ oz Orange Curaçao 4 oz POG 1 oz dark rum float Garnish with a fresh pineapple
Duke’s
La Jolla 1216 Prospect St La Jolla, CA 92037 858.454.5888 www.dukeslajolla.com
Views, views, views, and more views. Overlooking La Jolla Cove Marine Reserve with arguably the best view of the Pacific in the entire city sits Duke’s newest location. The 13,000 square feet of contemporary, luxury and rare surfboards and two levels of enormous sunny patio space form a scene that would make Duke himself proud. Now, Duke’s is known for its iconic locations. The original Duke’s Waikiki sits right on the historic beach where Duke Kahanamoku surfed. Duke’s Malibu is located on legendary Pacific Coast Highway with views reaching both north and south. And of course, there’s Duke’s Huntington Beach, which is nestled on PCH right next to the world-famous Huntington pier surf break. Yet, Duke’s La Jolla has truly raised the bar. Here, the menu has evolved to fit the refined existence of this affluent little seaside village. “We really want the Duke’s experience to fit into the
La Jolla lifestyle, and become a neighborhood mainstay,” says Jackie Reed, VP of CA Operations for T S Restaurants. That being said, everyone’s old favorites from Duke’s are still on the menu, including the very same Mai Tai you can get at the Barefoot Bar in Waikiki. This infamous Mai Tai is unique in California because it is made with POG (passion fruit, orange and guava juice), which is hard to come by on the Mainland. Just one sip and my mind instantly whizzed back to my summers spent on Oahu’s pristine shores swimming in the warm turquoise sea and laying on the dreamlike white sand beaches. The long-standing recipe blends light rum, dark rum and Orange Curaçao, which gives it that little Mai Tai punch. Additionally, the POG adds just the right amount of tropical fusion, creating a brilliant balance to the drink.
H I STORY L E S S O N : In case you didn’t know, Duke Kahanamoku is Hawaii’s most famous citizen, an Olympic medalist in swimming, and considered the father of modern day surfing. Duke’s first surfboard was constructed after the traditional Hawaiian “olo” boards. It was 16 feet long and weighed 114 pounds!
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Bali Hai
Restaurant 2230 Shelter Island Dr San Diego, CA 92106 619.222.1181 www.balihairestaurant.com
If you’re looking for a certified tiki bar, look no further than Bali Hai. No, really—this place has a certificate of authentication for its amazing tiki-ness (only one of a few still standing in the U.S.). This chic Polynesian paradise first opened its doors in 1954 on the tip of Shelter Island and boasts impressive views of the harbor and San Diego’s skyline. And what’s better than a view? A cocktail and a view. With five decades of knowledge behind them, Bali Hai has some of the most creative and outstanding signature cocktails around. One of the newest additions to their drink menu is the Paralyzing Puffer Fish. According to Tommy Baumann, a third generation Bali Hai family member, the recipe went through multiple iterations over the course of a few months
before they achieved the perfect balance between paralysis and a fresh, zesty flavor. Local Ballast Point rum, Bacardi 151 and Fugu Horchata Vodka create the base for passion fruit syrup, pineapple and lime juice. Served over ice, the end product has a bright golden hue and distinct tropical rum flavor with notes of cinnamon and passion fruit. If you like to stick to the traditional tiki drinks, look no further than the Bali Hai Mai Tai. Found under the section of the menu titled, “Strong libations! You’ve been warned!” this is quite possibly the strongest drink you’ll ever consume. Crafted with dark rum, light rum, orange liqueur, a dash of Trader Vic’s Premium Orgeat Almond syrup and a splash of sweet and sour, this island classic is straight rum goodness.
PAR ALY Z I N G P UFFE R FISH: ¾ oz Fugu Horchata Vodka ¾ oz Ballast Point Three Sheets Barrel Aged Rum ¾ oz Bacardi 151 1 1/2 oz pineapple juice Splash passion fruit syrup Squeeze two limes Garnish with fresh pineapple
Found under the section of the menu titled, “Strong libations! You’ve been warned!” this is quite possibly the strongest drink you’ll ever consume.
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HISTORY L ESSON:
N AT IVE KN OW LE D GE :
Bali Hai is home to two tiki icons. The Goof On The Roof is the first—a rather mysterious figurehead with roots in The Bounty filmed on Catalina Island starring Clark Gable. The second is Mr. Bali Hai, a large wooden tiki sculpture that has stood guard just outside the front door of the restaurant for over 60 years.
This is one of the only restaurants in San Diego with a dock, so you can park your boat while you devour their delicious poke and tiki cocktails.
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Jake’s
Del Mar 1660 Coast Blvd Del Mar, CA 92014 858.755.2002 www.jakesdelmar.com
Situated right on the sand of Del Mar’s panoramic beach, Jake’s serves up tropical inspired cocktails and seafood. With an open floor plan, breathtaking ocean views and lots of natural light, this little piece of history will captivate your senses. The original building was constructed in 1910 as the hotel garage for the elegant Stratford Inn. Later, the Stratford Inn became known as the Del Mar Hotel, famous for hosting the Hollywood and horse racing elite in the ’20s, ’30s and ’40s. Today, the exposed rough-hewn roof trusses, reclaimed wood tables and industrial lighting give the restaurant distinguished character and create an established feel. However, the star of the show here is not necessarily the architecture or the amazing views—it’s their solid
food and drinks. I had the privilege of trying something newly added to the menu called the Coconut Express. Much like the restaurant itself, this drink combines the elements of tropical ingredients and lavender scent to create a delectable twist. The main ingredient in this paradise goodness is award-winning Kõloa coconut rum, which comes straight from the island of Kaua’i. Made with the island’s infamous tall sugar cane, the rum has a rich flavor rooted in the volcanic soil and nurtured by the pure waters of Mt. Wai’ale’ale. After my first sip from that martini glass, I couldn’t put it back down. It is well balanced, not too sweet, not too aromatic and not too strong. I will definitely be back for a ride on The Coconut Express.
Much like the restaurant itself, this drink combines the elements of tropical ingredients and lavender scent to create a delectable twist.
COCONUT EX PR ESS: 1 ½ oz Sailor Jerry Spiced Rum 1 oz fresh pineapple juice ½ oz lavender syrup Squeeze of fresh lime juice
N AT I V E K N O W L E D G E : Jake’s Del Mar almost always has a wait. Be sure to call in advance for a reservation. However, there’s a secret little patio where the locals hang just outside the bar area. It’s open seating and you can order anything from the full menu out there.
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Cat
Eye Club 370 7th Ave San Diego, CA 92101 619.330.9509 www.cateyeclubsd.com
From the second you walk through the red leather pin-tucked door off 7th Avenue, the shagadelic tiki vibes of the Cat Eye Club take possession of your body and soul. The long entrance lined with a rock wall reminiscent of old Palm Springs leads you into a dimly lit little room full of groovy sights and sounds. At the Cat Eye Club, '60s Mondrian meets traditional tiki flair, and the result is the cat’s meow. With only six seats at the bar and less than 10 tables in the whole joint, this place is intimate and feels much more like an elite speakeasy than a place you can just walk through the door. But this is not just another pretentious little bar with fancy drinks. Here, the vibe is welcoming, friendly and plain old fun. In fact, the bartenders encourage you to indulge in your guilty pleasure drink. So all you Piña Colada and Long Island Iced Tea lovers out there, rejoice! You now have a fruity haven to enjoy your libations. My guilty pleasure served at the Cat Eye Club is called the Ghost of Black’s Beach. Why? Because it’s
served in an amazing skull tiki mug, made with falernum syrup (hints of almond, ginger and/or cloves, lime and sometimes vanilla or allspice) and is garnished with fresh pineapple and cherries. As I watched Frank Miller, the Cat Eye Club's managing partner, lovingly craft this dangerous little number, he told me about the three drinks they have on tap: the Cat Tai (their version of the Mai Tai), the Walking Dead (which has a two drink limit due to the high alcohol volume) and the classic Long Island Iced Tea (because it’s a crowd pleaser). This special tap system allows the recipes to be perfected and consistent each time while allowing the flavors of the cocktail to infuse. This creates a more complex finished product, not to mention it's efficient. Miller added the final squeeze of lemon juice, gave all the ingredients three quick shakes and strained the mixture over fresh ice into a skull tiki mug. The final product was impressive. Spiced undertones gave way to a dangerous balance of rum and sweet and sour that keeps you coming back for more.
At the Cat Eye Club, '60s Mondrian meets traditional tiki flair, and the result is the cat’s meow. GHOST OF B LAC K'S B E AC H: 1 oz Appleton Estate V/X Rum 1 oz Benedictine ¾ oz falernum syrup Fresh lemon juice Garnish with fresh pineapple and 3 cherries
N AT I V E K N O W L E D G E : Come Wednesday night to take part in the infamous hermit crab races. Sip your guilty pleasure while you cheer on your champion and bet on the crabs. If you bet on the fastest crab, you get to spin the prize wheel to win anything from a handshake to $100 gift card.
Kettner
Exchange 2001 Kettner Blvd San Diego, CA 92101 619.255.2001 www.kettnerexchange.com
With a hefty 11 ingredients, including house-made orgeat and fresh squeezed juice, this one takes skill to craft; however, the end product will transport you right to a hammock on the beach.
Less than a year old and already recognized by numerous food and lifestyle magazines for its killer food, drinks and ambiance, Kettner Exchange is definitely here for the long haul. Located in San Diego’s Little Italy, KEX screams sexy. The stunning interior is complete with a two-story driftwood chandelier, sculpture and a cozy fireplace with an old photograph of William Kettner himself. To all the beautiful people who exude fashion, power and sex appeal, one thing is clear—this is the place to see and be seen in San Diego right now. As we sat on the sun-soaked rooftop with bar manager Steven Tuttle and talked about their cocktail program, it became clear to me that although KEX is not necessarily a tiki bar, its cocktails are not to be dismissed. Tuttle studied the art of mixology under New York City’s Sam Ross (Milk & Honey/Attaboy) and Phil Ward (Death + Company/Mayahuel) who ultimately shaped the way we drink today. In San Diego, he established an award-winning menu at Craft & Commerce, Ironside Fish & Oyster Bar and El Dorado Cocktail Lounge, which led him to the forward-thinking cocktail program at KEX. A word to the wise—when you have a bartender this good at your disposal, ask him what his favorite cocktail on the menu is and trust in him to do the right thing. In this case, the drink of choice is called the Tiki Cross, inspired by Trader Sam’s Enchanted Tiki Bar in the Disneyland Hotel. With a hefty 11 ingredients, including house-made orgeat and fresh squeezed juice, this one takes skill to craft; however, the end product will transport you right to a hammock on the beach. The Tiki Cross achieves a delicious equilibrium between the traditionally strong tiki drink and the painfully pretentious craft cocktail of today. Definitely don’t leave without trying it.
T IKI C ROSS: ¾ oz Smith & Cross Navy Strength Rum ¾ oz Flor de Caña 4 year ¾ oz white rum 1 oz fresh pineapple juice ¾ oz fresh lime juice ½ oz house-made orgeat ¼ oz falernum ¼ oz Curaçao Black walnut bitters Angostura bitters float Nutmeg zest Garnish with fresh pineapple
N AT I V E K N O W L E D GE : There is a hidden chef's table in the kitchen that seats eight people, where KEX hosts private events once a month. Here you get the royal treatment from worldfamous Chef Brian Redzikowski and a unique off-menu cocktail experience from bar manager Steven Tuttle.
PHOTO BY: Jonie Millhouse
style
/beauty
Sept. 2015
62 STYLE EXPERT Keep Your Inner Style Strong All Year Long With Help From Francesca Felix
66 LOCALE LOOKS Two Uncovered Hot Spot Hiking Trails in San Diego That Cater to Your Inner Wildlife Adventurer, Outdoor Lover and Trail Tackler
74 THAT’S WHAT SHE SAID How Liberty Station Transformed Naval Training Into a Local Sensation
82 FASHION SPREAD Throwing It Back With These ModInspired Looks at Avalon Hotel Palm Springs
92 COVER GIRL STORY
62
STYLE EXPERT Getting Frank About Fashion
FRANK VINYL www.frankvinyl.com Follow @FrankVinyl on Instagram
We Chat With Blogger Lauryn Evarts and Get The Skinny on Health and Fitness
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FRANK VINYL www.frankvinyl.com Follow @FrankVinyl on Instagram
PHOTOSHOOT LOCATION: Cactus Garden at Balboa Park 1549 El Prado San Diego, CA 92101 www.balboapark.org
“Do what you like and don’t just do something because everyone else is doing it. Otherwise, you’ll just blend in. Do what you gravitate towards.” – FRANCESCA FELIX
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GETTING FRANK ABOUT FASHION Francesca Felix’s Guide to Wearing Feel-Good Style
WRITTEN BY: KATELYN MONTERO PHOTOGRAPHED BY: JONIE MILLHOUSE
THE EXPER T
FRANCESCA FELIX Fashion and Lifestyle Blogger at FrankVinyl.com
Style Motto: “Always wear what makes you feel confident and comfortable and not what anyone says you ‘should’ wear.”
F
ew things have influenced an industry faster or more dramatically than social media’s impact on the world of fashion. The power that industry titans once had in creating trends, moving product, and influencing styles has quite literally been given to the people. Once considered the holy grail of fashion magazines, Vogue’s monthly circulation of 1.2 million pales in comparison to Instagram’s 300 million monthly users. With today’s technology, style inspiration is as close to you as your phone, and style influencers aren’t only found on the runway. With more people turning to apps like Instagram and sites like Pinterest to find their favorite styles and products, the power of the blogger is greater than it has ever been before.
NATIVE
KNOWLEDGE:
Francesca spends much of her free time at the beautiful San Diego beaches. If you keep your eyes peeled, you might just catch her there on a sunny day.
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“In life and clothes, I like to focus on things that are light, airy and not too serious. Recently, I’ve been gravitating to things that make me happy. I’m trying only to choose pieces that make me feel good when I wear them, instead of just choosing them because they are stylish.” – FRANCESCA FELIX
GET THIS LOOK APPAREL PROVIDED BY: Mimi and Red Boutique www.mimiandred.com JEWELRY PROVIDED BY: Child of Wild www.childofwild.com CLEOBELLA BAG PROVIDED BY: Amy Rae Boutique www.amyraeboutique.com
F
BEACHY BY
NATURE:
If Felix seems like she was born with the laidback beach vibe, it’s because she was! Her father, Ignacio “Nacho” Felix is a former prosurfer credited as one of the most influential people to grow the sport of surfing in Mexico.
CITIZEN OF
THE WORLD:
Though born and raised in San Diego, Felix’s love for travel has brought her to live all over the world. She has lived in Los Angeles, Chile, Mexico and Paris.
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rancesca Felix, also known as Frank Vinyl, is a San Diegobased fashion and lifestyle blogger with a passion for finding new styles through travel. If her 19,000 Instagram followers weren’t credit enough, she has also studied fashion at the Fashion Institute of Design & Merchandising in Los Angeles, and graphic design at the University of Monterrey in Mexico. It takes a lot more than the perfect filter to work as a full-time lifestyle blogger, which makes Francesca’s background in photography and design a perfect complement to her fashion background. When she isn’t partnering with brands like Urban Outfitters, or traveling abroad to research trends around the world, Francesca is one-half of Frank + Mel Photography Collective, a photography company she started with longtime friend Melissa Montoya. Though her work often takes her around the world, San Diego’s rising fashion scene and the influx of new boutiques allows her to find new styles right in her backyard. Q: What first drew you to fashion? Francesca Felix: Actually, it was photography. I studied fashion in high school and my first year of college. After that, I got drawn into fashion through photography. Q: What is the lifestyle of a fashion blogger and stylist? FF: It has changed throughout the years; it’s been an adventure. It started out as a hobby in high school and college. Then, brands started reaching out to me for collaborations, and I realized that this could be something I can pursue pretty much full time. It’s been a lot of fun constantly improving and learning everything I do, from the types of photos I take to the new people that I get to work with. Q: How has social media impacted the fashion industry? FF: It’s changed like crazy. When I first started, Instagram didn’t exist. Now, it’s all about Instagram. Sometimes I find that I have to shoot separately for Instagram and my blog. It’s very competitive because you’re going up against people who are only interested in increasing their followers or getting free stuff from brands. Some people will take things just to take them. Right now, it’s a very
| SEPTEMBER 2015
SHOES PROVIDED BY: Forever 21 www.forever21.com
oversaturated market; there are new bloggers and stylists popping up every day. It’s a completely different world than it was a few years ago, and I’m curious to see what will happen in the future. Q: What is a typical workweek like in your field? FF: It’s different every week. Sometimes I have a routine where I’m just editing photos all week, sometimes I will get a gig and be busy for three days, and other weeks I will be traveling. I hate planning a month ahead because everything is random. Q: What inspires your styles? FF: It’s a mix of everything. I love listening to music—that really inspires me. Inspiration can come from anywhere, from old movies, to other bloggers or fashion models. Music is the most inspiring to me though. Q: You’ve spent some time studying fashion in Mexico as well. How does their style differ from that in San Diego? FF: They are definitely a little behind in the trends that they catch on to. In general, it’s very different because California has a unique West Coast feel. What I’m wearing right now, bell-bottoms and loose clothes, is very Californian. Mexico’s style is a little more clean-cut than California. Q: Speaking of your bell-bottoms, how would you describe this outfit? FF: It’s very Californian; it’s super West Coast. I like it because it’s a little bit ’70s inspired and kind of vintage. Q: Where did you get some of the jewelry that you are wearing? FF: I’m wearing some of my favorite jewelry from Child of Wild. I love her pieces because they all have a different story behind them and are from different parts of the world. I come from many backgrounds, so I like to wear pieces that show off other pieces of the world, especially Native American jewelry because it’s just so beautiful. My shoes are from Forever 21. My shirt and pants are from Mimi & Red, which is one of my favorite boutiques in San Diego. They have a lot of cool brands like RVCA and Billabong. They have some local stuff too. It’s also the best place to get great cheap sunglasses.
GET THIS LOOK APPAREL & LAYERED NECKLACES PROVIDED BY: Amy Rae Boutique www.amyraeboutique.com CLUTCH & SUNGLASSES PROVIDED BY: Mimi and Red Boutique www.mimiandred.com SHOES PROVIDED BY: Forever 21 www.forever21.com
“Right now, it’s a very oversaturated market; there are new bloggers and stylists popping up every day. It’s a completely different world than it was a few years ago, and I’m curious to see what will happen in the future.”
Q: What was the inspiration for your second outfit, with the green dress? FF: I was thinking of Palm Springs during the summer. I wanted an airy maxi dress, which I always love because it’ll make me look taller. The dress is from a San Diego shop called Amy Rae Boutique, and the brand is Cleobella, which has a ton of awesome boho stuff. All of my jewelry is from Amy Rae as well! I chose to pair it with this bag from Mimi & Red because the tribal print and fringe added a nice pop against the solid-colored dress. Q: What are some upcoming trends San Diegans should know about? FF: Flatform-style platform shoes are really huge. Fringe is also going strong right now. Straight-legged jeans are out. Right now, everyone is wearing big jeans, bell-bottoms, and even palazzo pants. Q: How do you cultivate relationships with partners? FF: It works both ways. Sometimes I have brands reach out to me directly, or if I’m inspired by a brand I’ll reach out to them. Typically, I’ll see something on a model or in a magazine that I like, then investigate to find out what brand it is and how to get in touch with them. A lot of the times, I like to do small, local stores. It’s nice to find stores that most people might not know about. Q: What advice would you give to aspiring stylists and bloggers? FF: Stick to your intuition. Do what you like and don’t just do something because everyone else is doing it. Otherwise, you’ll just blend in. Do what you gravitate towards. Also, be careful who you work with—don’t just take free stuff. Lastly, remember that you are building your brand, and you’re going to have to say “no” to things that don’t fit with what you are trying to build. Q: What are the things that grab your interest? FF: I love nature and anything that’s adventurous. I love to travel for photo shoots. In life and clothes, I like to focus on things that are light, airy and not too serious. Recently, I’ve been gravitating to things that make me happy. I’m trying only to choose pieces that make me feel good when I wear them, instead of just choosing them because they are stylish.
LOS PEÑASQUITOS CANYON PRESERVE San Deigo, CA 92126 858.538.8066 www.sandiego.gov
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TAKE A
Hike Escape the City on Two San Diego Trails
WRITTEN BY: NAJIA ZARIF PHOTOGRAPHED BY: JOSIE GONZALES STYLED BY: SHAHNAZ ZARIF MODELS: SUMMER DAWN OF BRAND TALENT, WWW.BRANDTALENT.NET & JESSE SPENCE APPAREL PROVIDED BY: PATAGONIA & DICK’S SPORTING GOODS WATCHES PROVIDED BY: VESTAL
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Majestic trees and the streams of cool water offer reprieve from sun and heat, no matter what time of day you hike.
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PRESERVE THE PEACE LOS PEÑASQUITOS CANYON PRESERVE San Deigo, CA 92126 858.538.8066 www.sandiego.gov
In the midst of San Diego’s central hub of business and office parks, you may find yourself craving serenity. Los Peñasquitos Canyon Preserve will immerse you in a lush green wilderness, a habitat not easily experienced given California’s yearslong drought. Surrounded by soft marshland, and the soothing shade offered by mighty oak and sycamore trees, you may dream you’re in a far-off mystical forest. These majestic trees and the streams of cool water offer reprieve from sun and heat, no matter what time of day you hike. Stay on the main trail of rolling soft hills for a few miles and you will arrive at a small yet incredibly beautiful waterfall. You’ll share the generous, wide paths with dogs, horses, trail runners and cyclists, and yet it is surprising how peaceful your hike will be. The long, winding, easy trails offer enough hours to explore and relax within one of San Diego’s most beautiful and tucked-away natural parks. | SEPTEMBER 2015 | 69
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LOS PEÑASQUITOS CANYON PRESERVE San Deigo, CA 92126 858.538.8066 www.sandiego.gov
AN URBAN OASIS BALBOA PARK 1549 El Prado San Diego, CA, 92101 619.239.0512 www.balboapark.org
San Diego’s busy downtown skyline and congested urban neighborhoods completely surround the surprisingly tranquil Balboa Park and its 60-plus miles of trails. Balboa Park Trails is truly a multi-faceted hiking experience. The five-head gateways into the park lead you on to trails of varied topography and diverse degrees of difficulty, all of which are clearly marked with helpful signs to assist in your navigation of twists and turns through canyons, succulent gardens, flower lots, butterfly sanctuaries, fountains, footbridges and lush groves of densely packed trees. Hiking Balboa Park Trails can easily become an entire day event if you choose to come off the trails for lunch or a museum stop at one of Balboa Park’s many incredible venues. 72 |
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LIBERTY STATION 2816 Historic Decatur Rd San Diego, CA 92106
CLOTHING PROVIDED BY: AQ/AQ www.aqaq.com
Follow Nubry to see all of the fun redevelopments of the former military base @Nubry
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! THAT’S WHAT SHE SAID An Irreverent Retail Column
L I B E RTY FOR ALL
The Station Where Artists, Foodies and Fashionistas Unite WRITTEN BY: BRITT AND GRETCHEN HACKMANN OF NUBRY.COM AND MARIE SPADA PHOTOGRAPHED BY: VALERIE KON STYLED BY: NIKKI SCHIFFMAN OF THE VAULT BY NIKKI
Liberty Station is a redevelopment of the former Naval training station that operated from 1923 through the late 1990s. At the station’s height, 33,000 people lived at the base with this number continuing to expand throughout the century to accommodate its growth. Here, we take you on a sensory tour of our favorite establishments located within Liberty Station. Some will truly enhance the beauty of your home and help you to entertain friends, and others will give you the delight of taste, craft beers and sport. Welcome to one of the most unique destinations in San Diego!
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SCOUT @ QUARTERS D 2675 Rosecrans St San Diego, CA 92106 619.225.9925 www.scout-home.com
Step into this 4,000-square-foot wonder and discover a bevy of treasures including fixtures, furnishings and accents for your home.
CLOTHING PROVIDED BY: Gretchen’s Dress & Britt’s Top Nadia Gastelum www.nadiaensucastillo.com @nadiadesigns_4u Britt's Skirt AQ/AQ www.aqaq.com
NEW ADDITIONS TO
LIBERTY STATION
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1.
SODA & SWINE 2943 Adams Ave, San Diego, CA 92116 619.269.7632 | www.sodaandswine.com t Soda & Swine is known for its gourmet meatball selections. However, the new Soda & Swine location at Liberty Station has cocktails unlike its North Park predecessor, creating an entirely different experience than its first location. This meatball spot offers flatbreads and pizzas, a bakery and pie shop.
NATIVE KNOWLEDGE: Looking for a late night meatball and soda fix? Soda & Swine is open until 1:30AM daily!
More innovative ways to decorate your living spaces on Nubry.com
SCOUT @ QUARTERS D 2675 Rosecrans St, San Diego, CA 92106 619.225.9925 | www.scout-home.com t Once the home of a
1923 naval commander, SCOUT offers all things home decor. The experts at SCOUT can provide their clientele with color consultation, home staging, floral design, and overall interior decoration and design services. Paul Scott Silvera (aka Scout), is the renowned interior designer, staging consultant and owner of SCOUT. He aimed to create a showroom that meets the needs of those looking for the vintage San Diego feel locals love while still incorporating
modern functionality. Step into this 4,000-square-foot wonder and discover a bevy of treasures including fixtures, furnishings and accents for your home. Silvera is inspired by the San Diegan way of life. Attractive to New Englanders and surfers alike, Silvera’s style and collection has a way of truly hitting home. Silvera has used his experience to create a carefully selected mix that delivers an offering you simply cannot find anywhere else.
NATIVE KNOWLEDGE: SCOUT is inspired by San Diego’s lifestyle, and Paul Scott Silvera is a sailor, surfer, gardener and traveler as well.
FITZEE FOODS
2445 Truxtun Rd, San Diego, CA 92106 619.501.5664 | www.fitzeefoods.com t FITzee Foods
specializes in preportioned, ready-made meals to help maintain a healthy, balanced and nutritious life with their fresh, organic, and all natural ingredients. Dying for ready-made meals, but don’t have the time to pick them up or live too far away? Not to worry;
FITzee offers nationwide delivery! FITzee has mastered the ability to bring their customers a wide variety of meal choices with options like wild mushroom risotto, paleo shepherd’s pie, and BBQ pork with sweet potatoes and creamy spinach.
NATIVE KNOWLEDGE: Live nearby Liberty Station? Drop into FITzee Foods Liberty Station location to take part in free workouts or workshops!
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LIBERTY PUBLIC MARKET 2816 Historic Decatur Rd, San Diego, CA 92106 t Right next to Stone Brewery is 22,000 square feet of local vendor perfection, Liberty Public Market. Blue Bridge Hospitality, owners of MooTime Creamery, Village Pizzeria, Lil’ Piggy’s Bar-B-Q, Coronado Coffee Company, and Leroy’s Kitchen & Lounge, have created a market that will rival any public market in the U.S. By offering artisanal cheeses, breads, baked foods, wine, coffee, seafood, meats, and produce from over 30 vendors, Liberty Public Market has a little something for everyone.
NATIVE KNOWLEDGE: Get it while it’s hot! This spot just opened in June!
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STONE BREWING WORLD BISTRO & GARDENS 2816 Historic Decatur Rd, #116 San Diego, CA 92106 619.269.2100 www.stonelibertystation.com CLOTHING PROVIDED BY: Nadia Gastelum www.nadiaensucastillo.com @nadiadesigns_4u
For those looking to quench their hop-driven thirst, Stone Brewery features 40 of their craft beers on tap and even includes beers from other small breweries.
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FIRESIDE BY THE PATIO 2855 Perry Rd, San Diego, CA 92106 619.831.6960 | www.firesidesd.com t Fireside is the ultimate cookout with outdoor fire pits perfect for group dining and socializing. The outdoor area features pizza ovens, smokers, a Yakitori area and whole pig roasts, all visible to customers in an open outdoor layout. Bring your pets, and even
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order at your table with tablets. You’ll be able to watch your food being prepared on the mesquite, apple, and peach wood grills while you wait. The Patio Group created this concept with the idea of being able to cook outdoors and share the experience amongst friends. This new restaurant will be converting the space of the 80-year-old fire station of Liberty Station, leaving on the original firehouse doors as a nod to the
Follow Nubry on Instagram to learn how to play Bocce
STONE BREWING WORLD BISTRO & GARDENS 2816 Historic Decatur Rd, #116, San Diego, CA 92106 619.269.2100 | www.stonelibertystation.com
t Formerly a mess hall
for the U.S. Navy, Stone Brewing World Bistro & Gardens is a beer connoisseur and foodie’s paradise. The space spans 23,500 square feet including both indoor and outdoor dining and boasts a bocce ball court, an outdoor cinema area, bars and a perfectly manicured garden. This brewery does its part in supporting local business, as they are the leader in smallfarm organic produce purchasing. Dedicated
to freshness and quality, Stone even grows their produce at Stone Farms. For those looking to quench their hop-driven thirst, Stone Brewery features 40 of their craft beers on tap and even includes beers from other small breweries. With a passion for brewing and a larger world vision, Stone offers an additional 100 craft beers on a separate list that features beers from around the world.
NATIVE KNOWLEDGE: Grab your blankets, lawn chairs, your family and friends and head to Stone Movie Nights for the ultimate outdoor film experience. Hosted in Stone’s Movie Pavilion, prepare to sit back and relax while indulging in incredible food and beverage choices.
PINOT’S PALETTE
2820 Roosevelt Rd, #106, San Diego, CA 92106 619.675.0058 | www.pinotspalette.com/libertystation
t Houston-based Pinot’s
Palette is an art class and wine bar that is also playfully called the “paint-and-sip” franchise. Launched in 2009 by co-founders Charles and Beth Willis, Pinot’s Palette classes are led by an artist who gives instructions on how to create the painting for the day. The canvas, paint building’s history. The Patio’s favorites, like Ahi Poke Tacos, will have a spot on the menu at Fireside by the Patio with new introductions to highlight the concept’s use of meats and local vegetables. Chef John Medall will also be bringing creations like “Man Candy” to the table: hand-cut bacon with brown sugar and Sriracha glaze.
NATIVE KNOWLEDGE: If you’re looking for other patio dining experiences, San Diego has five other locations for you to enjoy.
and brushes are supplied, but this workshop isn’t only a working session! Participants drink wine, listen to music and socialize while painting a masterpiece! Anyone (over 21) can sign up because no experience is required. Sign up for a class to recreate Van Gogh’s Starry Night or the Coronado Bridge.
NATIVE KNOWLEDGE: If you are a picky drinker, never fear—feel free to BYOB!
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SOLARE 2820 Roosevelt Rd San Diego, CA 92106 619.270.9670 www.solarelounge.com
CLOTHING PROVIDED BY: Halston Heritage at Fashion Valley Mall www.halston.com
Tom Cruise filmed a scene from Top Gun on the front patio of Solare
SOLARE
2820 Roosevelt Rd, San Diego, CA 92106 619.270.9670 | www.solarelounge.com
t If you’re looking for an outstanding dining experience with an intimate feel, look no further than Randy Smerik’s Solare. This family-owned and operated restaurant offers Southern Italian cuisine with an Asian essence that has been perfected by Chef Accursio Lota. Solare sources all of its ingredients locally and offers an incredible
pasta selection that is homemade on site daily. Their menu features a cornucopia of organic produce, wild caught fish and hormone-free meat. The interior of the restaurant offers a warm atmosphere with their furniture crafted from teak, wood flooring, and Bali-imported textiles.
NATIVE KNOWLEDGE: For a fun piece of celebrity history, take a look at their front patio; Tom Cruise filmed a scene from Top Gun on the front patio of Solare.
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THE HOT SPOT
THATCH
t The Hot Spot is another
t Thatch sells modern,
fantastic part of the Arts and Culture District. Creating your own pottery and candles is a fun, creative and easy activity available to anyone who wants to sign up. And it’s great for all ages!
trendy, handmade jewelry pieces for the hip, Southern California girl. Designed and handmade by two sisters, Thatch Studio provides dainty jewelry that can also be custom designed for clients.
NATIVE KNOWLEDGE: If you don’t want to bring the kiddos, The Hot Spot offers Wine & Cheese Nights on Thursdays for you and your gals to have a fabulously fun night out.
NATIVE KNOWLEDGE: Maybe one-of-a-kind pieces are more of your thing. Design the perfect piece of jewelry on Thatch’s website.
2770 Historic Decatur Rd San Diego, CA 92106 619.223.1339 www.thehotspotstudio.com
2750 Historic Decatur Rd, #202 San Diego, CA 92106 619.222.1554 www.shopthatch.com
APPAREL PROVIDED BY: Lolli Swim www.ilovelolli.com
AVALON HOTEL PALM SPRINGS 415 S Belardo Rd, Palm Springs, CA 92262 | 760.320.4117 | www.avalonpalmsprings.com
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VIVID VINTAGE in
Living in Luxurious, Mod-Inspired Style
PHOTOGRAPHED BY: TASO PAPADAKIS STYLED BY: REBECCA ARAOZ HAIR & MAKEUP BY: GENEVA MENDOSA & JUDITH VIOLA OF TONI & GUY NEWPORT BEACH, www.toniguy.com MODEL: GIGI THOENNES OF WILHELMINA MODELS, www.wilhelmina.com PHOTOSHOOT LOCATION: AVALON HOTEL PALM SPRINGS
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APPAREL PROVIDED BY: Ark & Co. www.arknco.com ACCESSORIES PROVIDED BY: Xevana www.xevana.com
TOMMY The Dog
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APPAREL & ACCESSORIES PROVIDED BY: On Que Style www.onquestyle.com
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APPAREL PROVIDED BY: On Que Style www.onquestyle.com CLUTCH PROVIDED BY: Kent Stetson www.kentstetson.com
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APPAREL PROVIDED BY: Lolli Swim www.ilovelolli.com
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Murals of La Jolla, initiated by the La Jolla Community Foundation, is a project of the Athenaeum
MURAL BY: KELSEY BROOKES One Pointed Attention, 2014 7835 Invanhoe Ave www.muralsoflajolla.com
ALL CLOTHING PROVIDED BY: Van De Vort www.shopvandevort.com ACCESSORIES PROVIDED BY: Brachelle Jewelry www.brachelle.com
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HERE’S THE
SKINNY Learning the Lifestyle of Blogger LAURYN EVARTS WRITTEN BY: ALEXA ERICKSON & DIONNE EVANS PHOTOGRAPHED BY: MICHAEL WESLEY STYLED BY: ANDREA VAN DE VORT HAIR BY: SHAWN KNUDSEN MAKEUP BY: KELSEY LONG
Y Lauryn Evarts is as quirky, sassy and informative as her lifestyle blog. Always sporting a smile and a relaxed attitude, she exudes ease, confidence and a genuine desire to share her passions with those around her. Though it started as a blog, The Skinny Confidential has erupted into a full brand, and in addition to the website, there is now a TSC book, e-book, lifestyle guide, app and Youtube channel.
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T H E S A N D I E G O S TAT E U N I V E R S I T Y G R A D U AT E H A S Q U I T E A N E X T E N S I V E B A C K G R O U N D . In addition to graduating SDSU with a degree in theatre arts and TV broadcasting, the self-termed “serial entrepreneur” has experience teaching Pure Barre and Pilates, and attained a nutrition certification through ISSA. She has a love for everything health and wellness related and decided to share her knowledge with other women.
I Lauryn’s Tips for Not Breaking the Bank: 1. Stick to a routine of eating. “It doesn’t have to be fresh salmon and wild rice with a side of homemade sauce.” 2. Keep it simple. “Chia seeds, for instance, are so cheap and they’re a total superfood. They plump food up, which fills you up.” 3. Eat lots of eggs. “When I was in college, eggs were cheap, quick and filling. I literally turned into an egg in college. Just make sure they’re pasture raised.”
If Lauryn were stuck on a desert island, the three things she’d want to be stuck with her are: 1. Her Chihuahuas 2. A good book 3. Chips with salsa
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Her lifestyle blog touches on subjects about and relating to fitness, health and wellness, relationships and fashion. Though the word skinny is in her blog’s title, Evarts assures me that getting or being skinny is not the theme of her website. It’s more about getting the skinny on all of her favorite topics. The way she does this is trying everything—from travel to recipes and even fashion firsthand, and then sharing her experiences with her readers. She also loves hearing what her readers have to say, and feels a deep connection with them. Their experiences and opinions have an effect on her writing. Evarts is one of the few people who have found success in the blogging world, and she’s more than willing to share with us how she did it—and has plenty of advice for how you can, too. Q: First off, I just have to say how much I love your lifestyle blog, The Skinny Confidential. Your posts are so informative, positive and funny! You have such a playful voice, and seem to never take life too seriously. I’d love to know about the birth of TSC. Did you always know you wanted to start a blog? Where did the name come from? Lauryn Evarts: Aw! Thank you so much. I really, really try not to be so serious, so I’m flattered that you’re feeling that laid back vibe from TSC. The birth of the blog began at San Diego State University. I was so annoyed that there were hardly any clean eating options on campus, and there were TONS of sorority girls. I started making modifications to my meals and kind of putting random things together. I was on a budget and had to get creative. So I guess there was a light bulb moment where I thought about creating a platform for women across the world to share their easy tips and tricks. I wanted it to be a space where supermodels revealed their tips but where the everyday girl shared theirs too. After a year and a half of heavy planning, I launched The Skinny Confidential. This was around four years ago, and the rest is history. By the way, SDSU’s meal options are much healthier now. Props!
Q: Fitness and fashion play big roles in the content of TSC. What has been your inspiration? LE: I started TSC as an upside down triangle. It began as a niche, and I grew outward. A lot of people want a quick way to becoming a full-time blogger. It doesn’t really work like that, or at least not in my case. Starting small and growing outward has allowed me to focus on the core of the blog and expand when I’m ready. Fitness and wellness are where it all began. Since then, it’s evolved into a blog about fashion, relationships, home decor, wedding prep, travel, food, beauty … you get it; everything a girl needs to know. Q: The food section of TSC has me hooked. I’m a sucker for chia seeds, zucchini pasta, innovative salads and avo toast. And you have them all and more! Do you have a go-to cookbook, or are you a trial-and-error kind of gal? LE: Honestly, I make a lot of them up in my head, but a lot of my recipes are easy, so I’m no Mario Batali! Some of my recipes are three ingredients, so think simple. Trial and error has kind of made me a fake-it-until-you-make-it cook. Q: “No fake shit” seems to be a common theme in your recipes. How important is it to eat from the earth? LE: Yes. No fake shit. Although, once in a while, you gotta have some Cheez-Its, you know? I would say shoot for 80 to 90 percent of real, clean food. I’m not too strict, but I reach for clean eats before anything else. I believe it’s possible to heal a lot of your body’s ailments from the inside out, so eating clean is key. The cleaner you eat, the better you feel.
Q: You compare your blog to an onion. Can you elaborate on this? LE: An onion has tons of layers but ultimately it’s still a huge onion. The Skinny Confidential is one brand, but it represents a lot of layers of balance. I mean, nowadays the pressure on women is crazy. There’s heavy pressure to be successful, motherly, effortlessly put together, witty, confident, fit, groomed, sweet, kind of bitchy but not too bitchy, and all while running a company. It’s exhausting! My blog is about easy, quick recipes, tips, tricks, and advice that is not so overwhelming. The truth is, there are only so many hours in the day!
Q: You believe it’s important to break a sweat every day and provide numerous ways to do so in the fitness section of TSC. Can you give us a breakdown of your personal workout routine? How do you stay inspired, and what do you do to keep from plateauing? LE: About a year ago, I decided to start writing down my workouts and meals so eventually I could create an online e-book. Finally, about a month ago, the e-book launched! Yay! It’s called The Skinny Confidential Bombshell Body Guide. It’s available to anyone, anywhere, and it’s just 27 minutes, 3 to 4 days a week. So there’s really no excuse. You can even do it in your room with 5-pound weights while watching Real Housewives of Beverly Hills. No gym, no crazy equipment, and it’s quick; another layer to that onion. I use this guide all the time. When I’m traveling, it’s the best thing ever. I’ll be on the floor next to my fiancé doing the moves 30 minutes before breakfast. As far as plateauing, the guide is constantly changing, so the workouts are new all the time. I’m obsessed!
Q: You must have a lot of inspirations that keep you constantly pumping out new tips, tricks, trends and sassy thoughts. What would you say are your biggest sources of inspiration? LE: This is may be a weird answer, but the Notes app in my iPhone has been a godsent. For the last four years, I’ve compiled thousands of tips and tricks that I’ve learned through research, doctors, Instagram, travel, friends, family, models, actresses, etc. in the Notes app on my phone. I haven’t even completed 1/3 of them, so I have a lot more to share. Also, I love sharing tricks I actually try at home that are quick and easy. So, I guess my biggest source of inspiration is the Notes app on my iPhone. I go there when I’m in a pinch.
Q: As a wellness aficionado, could you give LOCALE readers your best advice for maintaining balance to achieve health and happiness? LE: Not everything has to be so difficult and complicated. So your family wants a meal on the table every night? Keep the ingredients under five. Dying to incorporate workouts into your busy day? Try 27-minute high-intensity workouts. Don’t like to run? Walk. On a budget? Go for foods that are filling and delicious: green apples, chia seeds, unsalted nuts, eggs, tuna fish, etc. I am not a mom so I can’t speak for them, but I know being a mother is a whole different ball game. I’ll let you know how that goes for me when I’m at that stage. Ultimately, I’m a fan of balance, simplicity and not going overboard.
“A lot of people want a quick way to becoming a full-time blogger. It doesn’t really work like that, or at least not in my case. Starting small and growing outward has allowed me to focus on the core of the blog and expand when I’m ready.” – L A U RY N E VA R T S
MURAL BY: WILLIAM WEGMAN Opening, 2014 1162 Prospect Street www.muralsoflajolla.com | SEPTEMBER 2015 | 95
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MURAL BY: KELSEY BROOKES One Pointed Attention, 2014 7835 Invanhoe Ave www.muralsoflajolla.com
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“It doesn’t happen over night. Write consistently, take quality pictures, collaborate because competition sucks, be yourself, and most importantly, find your voice. Stick with it. A lot can happen if you’re persistent.” – L A U RY N E VA R T S
I Native Knowledge: Evarts has worked on the blog every single day for the last five years. She loves what she does, though, and is able to find ways to unwind when she’s not working. A typical “me day” for her would consist of a little work, a hike at Torrey Pines, maybe breakfast at Claire’s, shopping at Van De Vort, a glass of champagne at Banker’s Hill, and watching an episode of Curb Your Enthusiasm. She and her fiancé recently moved to LA, and they spend half of their time there, too.
Q: Whether in an LBD and a bold and bright red lip, laid back in a flowy frock, or rocking sneaks and spandex, your fashion sense is eclectic. How would you describe your style? LE: I’m a Gemini, so some days I like all white, some days I like all black, and some days I love pumps. You get the drift. My closet has a lot of nude, lace and leather. I just realized that I love contrast. Putting lace and leather together, yum! My style inspiration is definitely Victoria Beckham. She nails it every time. I like to adapt to where I am; if I’m in Cabo, I love flowy skirts, but if I’m in LA, it’s more of a black on black vibe. Q: I love the travel section of your blog. Cabo, Beijing, Thailand and New York City are just a few of the fabulous places you’ve been to. You showcase both the culture as well as your life and style in the surrounding scene. How has traveling inspired TSC and your day-to-day life? LE: Traveling has definitely and completely inspired TSC posts and my day-to-day life. For instance, in Beijing, I learned all about tea. Pu-erh tea is life changing. They call it ‘slimming tea.’ In Thailand, I became obsessed with coconut milk, mangos and spicy lemongrass soup. In NYC, I learned the importance of walking. It sounds stupid, but lately I’ve been walking everywhere because of New York City. And this bartender in Cabo taught me how to make all my margaritas as skinny as possible. Ha!! There’s something to learn everywhere. Traveling has opened my eyes and allowed me to become a better blogger. Q: What’s been your favorite travel destination? LE: I love, love, love Cabo for a vacation. But for travel, probably Hong Kong or Paris! Also, I’m a sucker for New York City. The energy there is just unreal. Q: I love your Skinny Confidential Manifesto, which is a collection of iPhone notes you’ve compiled that serve as positive self-affirmations. I think “sweat like a pig to look like a fox,” is great. What would you say your favorite is? LE: Hands down it would be “the man who chases two rabbits, catches neither.” I have noticed this theme lately that people want to do everything. I want to do everything too, but I realized early on that I should find my niche and stick with it. So my advice to everyone is to zone in on one thing you’re good at and become an expert. You can do anything but not everything! Q: What does ‘skinny’ mean to you, and how can it be a word used in a positive, motivational way to your readers? LE: The Skinny in The Skinny Confidential isn’t really about a body type. It’s about ‘getting the skinny.’ Ultimately, the name of the blog flowed, and it really encompassed a girly platform where we could all share ‘the skinny.’
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Q: Tell us about your book, The Skinny Confidential: A Babe’s Sexy, Sassy Health and Lifestyle Guide. LE: I was approached two years ago to write a book. A year later (after sweat and a lot of tears), the book was on shelves. The book has definitely been one of the most difficult things I’ve ever set out to do because it required a lot of self discipline. The book is a bunch of tips and tricks—of which many are not on the blog—that I’ve picked up along the way. It’s a general guide for the everyday girl. I wrote it like I’m talking to you over coffee, or rosé, and we’re shooting the shit. It’s very chill, simple and fun. You can find the book on Amazon or in any local bookstore, including Barnes and Noble. I’m starting to work on my next book; wish me luck! Q: How would you say TSC has evolved? What are you proudest of? LE: It started from thin air, so it’s evolved from an idea to what it is today. I think I’m proudest of executing the actual idea. It’s a lot harder than it seems to execute ideas, isn’t it? Today The Skinny Confidential is a book, fitness/nutrition e-book, app, YouTube channel and brand. I definitely have more plans for TSC, so stay tuned! I also have a blog consulting company with a girlfriend called Blog-Doo. Q: Any upcoming projects you can fill us in on? LE: The next step is another book, more videos and eventually a product. Q: Where do you see yourself and TSC in five years? LE: Definitely still blogging. I’m for sure someone who loves to actually blog, so I will not give that up. The connection with my readers is irreplaceable. The business side is so important—the stuff you don’t see. I would love for that side to become a well-oiled machine that’s inspiring women to be the best version of themselves. Q: You refer to yourself as a “serial entrepreneur,” so if you were not a full-time blogger, what do you think you’d be doing? LE: Probably interior design. I love home decor. I can’t stop; I’m a full-blown maniac. Q: What’s the best perk of being a blogger? LE: No doubt, 100 percent, it’s being able to connect with women around the world. Also, I have awesome readers. I adore them! Q: What would you say to an aspiring blogger? LE: It doesn’t happen overnight. Write consistently, take quality pictures, collaborate because competition sucks, be yourself, and most importantly, find your voice. Stick with it, a lot can happen if you’re persistent.
MURAL BY: ROY MCMAKIN Favorite Color, 2010 7596 Eads Avenue www.muralsoflajolla.com | SEPTEMBER 2015 | 99
MURAL BY: WILLIAM WEGMAN Opening, 2014 1162 Prospect Street www.muralsoflajolla.com
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“Ultimately, I’m a fan of balance, simplicity and not going overboard.” – L A U RY N E VA R T S
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go /do
Sept. 2015
105 GO/DO EXPERTS Get Inspired by Visionaries That Grabbed Their Dreams and Never Let Go
115 GO FEATURE Lighting Up the Night in the Gaslamp Quarter, These Six Nightlife Experiences Will Have You Burning the Midnight Oil
131 FIRST TIMER’S GUIDE Stepping Inside the Boxing Ring With Olympic Trainer Basheer Abdullah
137 DO FEATURE From the History to the Full Schedule of Fall Events, We Present Our Guide to Del Mar’s Bing Crosby Season
137
DO FEATURE From the Horse’s Mouth
DEL MAR THOROUGHBRED CLUB 2260 Jimmy Durante Blvd Del Mar, Ca 92014 858.755.1141 www.dmtc.com
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DREAM CATCHERS FOUR ENTREPRENEURS THAT MAKE A LIVING ON THEIR IMAGINATION
John Pani, Founder of hospitality investment and management firm ELE
Philip Auchettl, CEO of Rad Lab/ Developer of Quartyard Urban Park
John Lek, Senior Vice President and General Manager at Green Dragon Tavern and Museum
Milorad Ĉavić, Olympic Silver Medalist
WRITTEN BY: TAYLOR SIMMONS PHOTOGRAPHED BY: MICHAEL WESLEY
READY. SET. GO. DO. Do what you love. Create something beautiful. Make a change. At some point in people’s lives, these decisions have to be made. Take the road to your dream, or take the road to other people’s dreams. It is a decision with many components, and with many things to take into consideration. However, once you choose the curvy, tumultuous road to the dream that belongs to you, it is difficult to turn around. You are stuck on that road until the end of your life. It is addictive to feel that high of growth in the direction of you dream. It makes the failures bearable and the next success necessary. It’s a noble path filled with creativity, passion and determination. These three attributes describe the road to your dream, and also belong to the four subjects of this piece.
The interviews below are the words that belong to four people with different professions, different backgrounds and different lifestyles. However, they share these critical traits of creativity, passion and determination. You will meet a Serbian Olympic Medalist. You will also find a man who started his path in architecture school and decided to try something completely new. Another man accidentally found his passion for hospitality. And lastly, a man who found his life’s calling by interacting with a variety of people, then created a venue so people would seek him out.
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NEW KID ON THE BLOCK THE EXPERT: Philip Auchettl, CEO of Rad Lab/ Developer of Quartyard Urban Park Q: How did you come up with the idea of Quartyard? Philip Auchettl: Quartyard began as our thesis project while we were graduate students at NewSchool of Architecture and Design. We began looking at blighted and vacant land, and the negative impact these types of spaces can have on a community. A lot of these empty lots had future plans for development, but the question remained … what could we do for now? And how could it act as a placeholder for future development? Q: Why did you choose to make it sustainable? PA: Sustainability and repurposed materials were a core building block in this project, from the shipping containers to our tree planters made from recycled dumpsters. Our trash bins are even repurposed barrels, and the wood for our beer garden tables is all reclaimed—some of it is 100 years old. In my opinion, as young designers, it is our responsibility to design environmentally friendly projects. Sustainability is simply part of the way we need to be looking at future architecture. Q: What is your best piece of advice for a newcomer to Quartyard? PA: Enjoy yourself. It’s an outdoor venue with music, food trucks, a full bar, a dog park, and, of course, be sure to check out S&M Sausage and Meat. Their sausages are unbelievable! Q: Why shipping containers? PA: This is a temporary project and shipping containers can be moved very easily. Once the city is ready to develop this lot, we can simply pack everything up on a truck and move to a new location. Q: What does your slogan “Your City Block” mean to you? PA: Quartyard was designed, financed, built and activated by the community for the community. From the very beginning, we held workshops and engaged with the people walking around East Village and asked them what they wanted to see here. We even created a Kickstarter to get the project off the ground and managed to raise $60,000 in just 30 days. Q: How does it feel to see people come and enjoy themselves at your establishment? PA: We have had people pull us aside simply to say “thank you.” For me, that’s been one of the most rewarding experiences.
FINDING INSPIRATION:
Proxy in San Francisco inspired their portable project.
REST AND RECHARGE:
On his days off, Philip can be found (or not found) traveling the world.
SHOWTIME:
Robert DeLong is one of Philip’s favorite acts that has visited Quartyard.
Q: Where do you see it going in five years? PA: In five years, who knows? If the city is ready to develop, then Quartyard will be somewhere else. But we do hope that this project will not only continue to exist but also act as an emerging model for future development in other communities. Q: Can you explain the relationship between Rad Lab and Quartyard? PA: Rad Lab is the name of our design firm, and Quartyard is the name our first project. Q: Can you explain your reasoning behind making the park dog-friendly? PA: When you walk around downtown San Diego, the first thing everyone notices is that it feels like there are more dogs than people. It’s pretty remarkable that we now have somewhere where you can grab a coffee in the morning, a beer in the afternoon and let your dog off to play. Q: What is the major strength that each partner brings to the table? PA: We all come from different backgrounds, bring a wide range of talents and we all work so well together. I focus typically on the big picture and try to push us all forward in the right direction. David (COO) focuses on more operational and logistical feasibility. Adam (CFO) manages our general construction and how to enhance our profit margin. Jason (CCO) has a design eye, attention to detail and the creative side of the business.
“WE HAVE HAD PEOPLE pull us aside simply to say ‘thank you.’ For me, that’s been one of the most rewarding experiences.” – Philip Auchettl 106 |
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QUARTYARD URBAN PARK 1102 Market St San Diego, CA 92101 714.392.8565 www.radlabsd.com www.quartyardsd.com
“QUARTYARD was designed, financed, built and activated by the community for the community.” – Philip Auchettl
NATIVE KNOWLEDGE: Quartyard was made to be dog-friendly because San Diego has such a large number of canine inhabitants.
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“AS IT RELATES TO WORK, I believe you cannot underestimate the value of your individual happiness. A career should bring you joy.” – John Pani
ELE COLLECTIVE 930 W Ivy St San Diego, CA 92101 619.990.2167 www.elecollective.com
NATIVE KNOWLEDGE: Jayne’s Gastropub is John’s go-to bar in San Diego.
KING OF THE PLAYGROUND THE EXPERT: John Pani, Founder of hospitality investment and management firm ELE Q: Can you please explain a little about your background and how you came to be in the hospitality field today? John Pani: After several years of grudgingly working my tail off in banking, I knew it wasn’t my life. At the time, I had been in the Bay Area for almost 10 years, and my girlfriend (now my wife) and I wanted to return home to San Diego. I moved back without a job—and without a plan. I ended up using my investment banking background to land a job working for John Moores’ real estate company, JMI Realty. I didn’t know where my career was heading when I joined the group, but I was ultimately involved in the development of some exciting hospitality projects. I really enjoyed the front-end work, concept development, design development and the process of bringing it all together. When the hotels and restaurants opened, I participated in the management of the businesses. It was a great learning experience. Eventually, I ended up in a position to purchase a small run-down hotel of my own and implement what I had learned. But something that came naturally and really flourished within me was the hospitality. More than any other physical improvement we implemented and the biggest game changer in our little hotel was the genuine hospitality we shared with the guest. For the first time in my career, I was really happy “working.”
for financial reasons, I remained in those places longer than I should have. As it relates to work, I believe you cannot underestimate the value of your individual happiness. A career should bring you joy. I did not consider that early in my career. I thought a career was about making money and rising to the top of some fantastical power pyramid. That’s all BS. Eventually, when I was able to get away from those unhealthy places, I found myself growing within, taking risks and pursuing things I wanted to see happen. Q: When you were a little kid, what did you want to be when you grew up? JP: My earliest memory is probably a Major League Baseball player. I loved baseball as a kid. I had spent a lot of time at the former Jack Murphy Stadium (now Qualcomm Stadium) before I was 10 years old. I used to go to baseball games two to three hours before the game to watch the players walk into the stadium and get their autographs. My older brother and I would play catch while we waited, and during batting practice, we would chase down home run balls. Of course, during those years, playing baseball for a living seemed like a great idea. But I was pretty young, probably around 8 or 9 years old, when I thought I wanted to be a lawyer. That stuck with me through about my second year of college. I’m glad I changed my mind!
Q: What is the inspiration behind Park & Rec? JP: San Diego sunshine. The neighborhood. The physical venue. The Q: What do you like best about the location of Park & Rec? natural setting of the venue is unique for San Diego. It is comprised of JP: I love University Heights. I have always appreciated the feeling of a three separate buildings, two of which are small houses built sometime small, intimate community—you get in that area. It is quiet enough to in the early part of the 1900s. They surround a couple courtyards. The feel small, but active enough to draw you in and create interest. The treearchitecture of these homes, the old brick floors in the courtyards, lined streets and the eclectic, older architecture is interesting. When I the open-air—it feels good. The first time I visited Bourbon Street was got involved in the project, one of the first things I did was research August 2014 when we started talking to the sellers. I immediately the history of University Heights, and it was fascinating. In the fell in love with the place. It was a mess—dirty and rundown, but I early 1900s, it drew in visitors from all over the country due to the was excited. We are just celebrating what’s there. Celebrating the old development of a remarkable outdoor garden, playgrounds and an architecture, the fun history of the neighborhood, and the great feeling ostrich farm where you could ride the animals. At the time, it was a of a small community you get when you walk through that part of San playful leisure destination. Park & Rec is intended to fit Diego. It’s basically intended to be like a house party. It’s seamlessly into the neighborhood. We have intentionally the house where everyone in the neighborhood hangs out renovated and highlighted the historic character of the GET HAPPY: and has a good time. Simple. No gimmicks. environment and have created a destination that celebrates Q: How has it been collaborating with Trevor Easter and Anthony Schmidt? JP: They amuse me. Almost everything that comes out of Trevor’s mouth makes me laugh. But seriously, they are both very smart, creative and they make good cocktails. I’ve enjoyed getting to know them, and I’m looking forward to watching the bar program develop with their guidance.
ELE stands for Experience. Live. Enjoy.
REST AND RECHARGE:
John can be found near the oceans on his days off.
simple playfulness. Q: How do you feel about your personal success? JP: As it relates to my business and projects, I feel the greatest reward when guests of mine reach out to me and share their appreciation for an experience they felt was extraordinary. I probably receive a phone call, email or letter about once a month where a guest is overwhelmed by the hospitality they received, or the emotional connection they made with someone on our team. By the way they talk or write about it, you know how impactful it was, and how it made that moment special. It isn’t always easy to execute, so when people recognize our service as extraordinary, it feels good, and it re-energizes me and serves as a reminder to treat every guest experience with utmost care.
Q: Can you explain your company ELE and what it means BOTTOMS UP: to you? A margarita short JP: Experience. Live. Enjoy. ELE represents my desire on the sweetness is to create experiences that people can experience daily John’s cocktail of and truly enjoy. As purveyors of hospitality, we have the choice. responsibility to provide an overwhelmingly positive guest experience. This is very common in high-end hospitality and is often ignored or forgotten in our everyday hospitality experiences. I Q: Where do you see yourself in five years? Where do you see Park believe every interaction with a guest should be treated with great & Rec in five years? care and sensitivity. There is nothing more powerful than the human JP: I’d like to see Park & Rec become an institution like its predecessor, connection. Of course, it is important to deliver on the comfort of a Bourbon Street. Our approach to the development of Park & Rec bed, the cleanliness of a hotel room, or the savoriness of a meal. But was really to create a lasting destination. It is intended to be very nothing outweighs the genuine respect, appreciation and care that one simple. Simple drinks, simple food, genuine hospitality and fun. The shares with a guest. I hope guests at my establishments experience basics. These are things we should be able to do every day regardless of this care every time. It is the most critical aspect to all of my projects. what is trendy and hip at any particular point in time. As far as where Q: Who has inspired you? JP: Gandhi (laughs). This is a really a tough question because I feel like I’m supposed to say something very inspirational which seems cliché. Where I’m at in my life right now, I’d say my family inspires me. I have three young children and becoming a father has inspired and challenged me. Having children is unlike any emotional or mental experience I’ve ever had. The responsibility is ferocious. The heartfelt love is immediate and intense. Of course, they inspire me to be the person I would like to see them become. Fatherhood is the greatest challenge I have ever experienced. I am also constantly reminded of how simple things should be. They help bring it all back to the basics. Q: What do you think has been the biggest challenge in your career? JP: Walking away. I have been in a couple situations in my career where I knew in my heart that I was in the wrong place. Most typically
I’ll be in five years, I want to be a good mentor to my colleagues and employees—someone that supports and cares for the people around him and encourages personal and professional growth. I would also like to continue to create environments where genuine hospitality is ingrained in the culture and execution of everything we do. Real, authentic service. Q: What is the best advice you have received? JP: Don’t eat yellow snow (laughs). But seriously, it probably all goes back to Sunday school. Don’t cheat, don’t lie, don’t steal. Treat others the way you would like to be treated. There are all kinds of good and bad advice out there, but I’d like to believe that if you are honest and good to the people around you, everything else will work itself out.
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HISTORY BUFF THE EXPERT: John Lek, Senior Vice President and General Manager at Green Dragon Tavern and Museum Q: Can you explain a little about how you got to where you are today? John Lek: Thomas Jefferson is quoted as having said, “I’m a great believer in luck, and I find that the harder I work, the more I have of it.” This has been my experience. Add a healthy dose of curiosity, a willingness to take on challenges and a genuine commitment to developing long-lasting relationships and you have the foundation my career has been built on. While attending UCSD, I worked as a public policy intern, a bouncer and a successful small business owner all at the same time. I learned much from each experience; however, the most valuable experience was learning to communicate with diverse audiences to drive desired results. Fast forward to earning my MBA. Having worked in financial services for nearly five years at Charles Schwab, to back into entrepreneur mode and the quote by Jefferson still holds true.
Q: What or who has inspired you? JL: I find inspiration can be found anywhere, at any time. My parents took a leap of faith to emigrate from Europe to the United States. My father is a caring, hard-working man of integrity and a Vietnam veteran who proudly served our country. He inspired me to take chances, be service-orientated, have pride in our country and think globally. Pre-retirement, he had a successful career in hospitality, an industry I never anticipated going into having seen the commitment to long hours. Now I seek advice from him hoping to learn from his experiences and chip away my long hours working in hospitality. Q: What are three of your favorite restaurants/bars in San Diego? JL: Cucina Enoteca Del Mar—Tracy Borkum and her team are leaders in San Diego’s culinary scene. For quality family quick service or take out, Urban Plates Del Mar is our go-to option. I came from the San Francisco culinary scene. I ate out for lunch daily. My wife and I enjoyed trying amazing new restaurants with international acclaim. After just over a year since our opening, I am still eating lunch at work every day. While self-serving, I must include GDT&M as my third choice. Our menu items are diverse and delicious enough to work through the menu, start over again and not get bored.
Q: How did you come up with the idea for Green Dragon Tavern? JL: We were inspired by the original Green Dragon Tavern, also known as, “The Headquarters of the Revolution” according to Daniel Webster, that was demolished in 1854. Taverns were the epicenter of a community gathering. The idea is to create a unique venue for members of our community and visitors alike to gather and enjoy great food, libations and historic company— FINDING living and legendary. We have an amazing INSPIRATION: private collection of 17th- and 18th-century John believes documents that were once directly held by you can get ideas many of our nation’s founders. Many were anywhere, anytime. signed by the same hands that signed the Declaration of Independence and tell BEHIND THE a story that reconnects our guests with SCENES: our heritage as Americans. We are in the Hard work, interpersonal skills process of enhancing those stories with and the ability to new antiquities coming soon! produce results
Q: What is one ingredient that every hospitality establishment needs? JL: Proactivity. There are many moving parts in this industry. Building a team and a culture that can flawlessly execute providing goods and services at a high level simultaneously and consistently can be challenging. It takes team members who proactively look for opportunities and take action to create the best guest experience. GDT&M is fortunate to have a team that believes in being proactive.
Q: What is your favorite part of your life are John’s three right now? personal strengths. Q: How do you maintain the dynamic JL: All of it! I’m blessed to have an amazing atmosphere of the Green Dragon Tavern? family. With a 6-year-old, 3-year-old and a THE RECIPE FOR How do you meet everybody’s needs? 5-week-old. I am dedicated to enjoying and SUCCESS: JL: It is unachievable to meet everyone’s Proactivity is the being active in each stage of my children’s needs. However, dynamic is a great word for main ingredient lives. Simultaneously, as a co-founder of GDT&M’s atmosphere. There is a lot going necessary in Green Dragon Tavern & Museum since on in our 22,000-square-foot venue. While every hospitality conception, I have an opportunity to run we add and alternate new menu, decor and establishment and develop an innovative business, a nonmuseum exhibit items, keep our craft brew according to John. profit foundation and work closely with rotation fresh, I would state that our guests several of my dearest friends. Their hard are what continue to create the atmosphere. work, philanthropic spirits and genuine love of our We are a community-gathering location for dining and country made GDT&M a reality. fun times with family and friends. Our demographics Q: What has been your greatest achievement thus far? JL: I think my greatest professional achievement to date is having taken a leap of faith to embark on a journey of starting an innovative new venture for the greater San Diego community. While hard to leave behind a successful and established career, it has been thrilling to take a dream from concept to reality—one affirmed daily through interactions with our guests. We could not have asked for a more supportive community. Q: What has been your greatest disappointment? JL: Not having enough hours in the day to execute all of the exciting projects and additions on the horizon. It’s an exciting time at GDT&M, but as most running a privately owned small businesses would agree with, you can only do so much with the time and resources available.
range from toddlers (with parental supervision of course), to baby boomers and everyone in between. It is fantastic to see generational gatherings at one table, hipsters at another and young professionals planning their revolution side by side. Q: What would your advice be for those wanting to get involved in the hospitality industry? JL: Be up for the challenge, prepare to work harder than you ever imagined you would and have a genuine love for people. I’ll quote Ben Franklin who said, “Remember not only to say the right thing in the right place, but far more difficult still, to leave unsaid the wrong thing at the tempting moment.”
“WHILE WE ADD AND ALTERNATE NEW MENU, decor and museum exhibit items, keep our craft brew rotation fresh, I would state that our guests are what continue to create the atmosphere.” – John Lek 110 |
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“I LEARNED MUCH FROM EACH EXPERIENCE; however, the most valuable experience was learning to communicate with diverse audiences to drive desired results.” – John Lek
GREEN DRAGON TAVERN & MUSEUM 6115 Paseo Del Norte Carlsbad, CA 92011 760.918.2421 www.greendragontavernca.com
NATIVE KNOWLEDGE: John says Urban Plates is a great option for quick takeout meals with family options.
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SUITED UP THE EXPERT: Milorad Ĉavić, Olympic Silver Medalist Q: What were some of your biggest hurdles in getting to where you are today? Milorad Ĉavić: Being an athlete is like anything and everything in life. You’re going to have your ups and your downs, and although you know a little about the obstacles ahead, you’re never fully prepared for some of them. Having been forced into back surgery and having had to find the strength to return to the top was the toughest thing I had ever faced. Another really tough thing was reestablishing myself to the world as something other than an athlete after my career was over. My résumé doesn’t say much about me on paper, but I have a tremendous amount of life experience and skills that weren’t apparent until people got to know me.
I suffered a serious setback, and that was hurting my back. I didn’t know if I’d be able to provide for my family anymore or if I’d lose the properties I invested in—it was scary. With a lot of work, I pulled through and came back, but it was just as hard on everyone important to me. I do a lot of motivational speaking, but as a financial advisor, I get to tell my story and help people ironclad today so that we can guarantee a tomorrow. It’s a real thrill for me.
Q: Was there a day in your life that changed you forever? MC: I was a much different person 10 years ago. Back in 2005, I was a junior in college. My team had just finished the NCAA championships in swimming. My coach had called me into a meeting to tell me that the team’s captains and staff cut me from the team the following year. I was in complete disbelief and couldn’t understand it considering Q: How do you feel about your success? I was undoubtedly one of my team’s greatest scoring MC: Most people that I’ve met outside of the pool would assets! He cited that I was inconsiderate of others, I didn’t never know I was a high-level athlete unless they looked participate in team-bonding events and recruiting, and me up after having received my business card. I’m proud that my selfishness was draining the team’s atmosphere. of my success as an athlete and don’t feel I need to tell It was a very sobering moment for me, and I thought, everyone about it unless they ask me. I’ve also recognized “Either everyone is out of their minds or something’s it will take me about 10,000 hours to become successful in my new line of work … I’m just really fortunate to have definitely wrong with me.” Then I realized that I didn’t have much of a relationship with the guys that I spent the some great mentors at WestPac. most time with and that I didn’t really know much about Q: Can you describe the feelings you had when you first many of them. I asked my team for another chance and arrived to compete at The Olympics? luckily was given that opportunity. The following season MC: It’s terrifying, but at the same time, a I did everything I wasn’t doing in the past. dream come true. Having a shot in an Olympic My colleagues were calling me for beers when Final is a once in a lifetime opportunity for FINDING they had never done so in the past, and I was a deserving few, and one that very few really INSPIRATION: performing at my best only when I raced for my take advantage of without letting their fears Pablo Morales is team in a relay. At the end of that season, I was the swimmer that and emotions overcome them. This statistic given the Honorary Captain Award. My coach inspired Milorad the floats around at every Olympic Games: was always like a father to me, and I believe most. “Eighty-five percent of competing athletes he saved my life that day. A man isn’t someone come physically ready, but only 17 percent who puts food on the table, but is someone who REST AND of them are psychologically ready.” An athlete constantly thinks of others. I’ve been a firm RECHARGE: that wins a medal is usually one that has the On Milorad’s days believer in that philosophy ever since, and my best of both worlds. off, you can find life has been immeasurably better as a result. him in the local Q: Who has inspired you and your swimming? Q: How do you give back to the local community? YMCA pool, cycling, MC: Different people inspire us for different MC: I just recently returned to live in the U.S. spearfishing, things and different periods of our lives. In after a six-year hiatus. While I was away in enjoying Mission the beginning, it was a swimming legend by Beach or snacking Serbia, I launched a campaign called Veruj the name of Pablo Morales, who swam for the on some popcorn u Sebe which means “believe in yourself” in United States. He won the gold in the 100-meter in the local movie Serbian, and is aimed at improving the lives butterfly in Barcelona; it’s interesting that I theater. and confidence of children in foster homes. As thought of him before going into every final in a celebrity in Serbia, I was able to attract a lot that very same event. Thanks, Pablo! WORDS TO of attention to it and a lot of interesting people LIVE BY: Q: What would you say are the three main to spend time with children in different homes. “Love what you do attributes that got you to where you are today? A few of my favorite stories are about a boy that and be who you MC: I always keep my eyes on the prize. I keep always dreamed of being a chef, so I got him are” is Milorad’s life pressing forward through the tough times an internship at one of Belgrade’s most popular motto. and I am constantly daydreaming about the restaurants. He ended up getting a job there after day of realization. a year. Another was a girl who always wanted to be a songwriter, and I introduced her to one of Serbia’s Q: How did you become interested in swimming? most famous songwriters to help her with her work. I loved MC: Like most kids, I joined the sport that my best friends were interested in so we could spend more time together. it! Now that I live in San Diego, I’ve turned to running Pretty quickly, I learned that it was the love of my life, and swimming clinics from time to time. I’ve always been pretty good at effectively simplifying some complicated things for everything else that followed was history. swimmers of all ages, and it keeps me in the sport! Q: What got you interested in your career path today? Q: Why did you choose to live in San Diego? MC: After my swimming career was over, I spent a lot of time trying to discover something that I could be as MC: I grew up in Orange County as a kid, and when I passionate about as I was with swimming—something returned to California, I knew that it wasn’t the place I’d like to make my life and raise my children. It was between that would challenge me intellectually, be different dayfinding a job in Los Angeles, San Diego or San Francisco. to-day and something that would give my life personal In the end, San Diego was the best option to keep me meaning. It blows people’s minds when I tell them that I close enough to my family and to satisfy all of my interests found that in the financial services industry, but it’s true. personally and professionally. And let’s face it, it’s an I’m working very hard to become a great financial advisor. absolute dream living here! My family, like many families, went through bankruptcy in the last decade, and it affected my family in ways I never thought possible. As a professional athlete at that time, I became the provider for them, which was fine until 112 |
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MILORAD CAVIC 4275 Executive Square #1100 La Jolla, CA 92037 858.251.0550 www.thewp2.com
“I ALWAYS KEEP MY EYES ON THE PRIZE. I keep pressing forward through the tough times and I am constantly daydreaming about the day of realization.” – Milorad Ĉavić
NATIVE KNOWLEDGE: Milorad can be found running swim clinics in and around San Diego from time to time.
FLUXX 500 4th Ave San Diego, CA 92101 619.232.8100 www.fluxxsd.com
WHERE TO FIND YOUR AFTER-DARK THRILL IN THE GASLAMP QUARTER
WRITTEN BY: ROXANA BARHAGHI
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an Diego is America’s Finest City for a reason. Beautiful weather, diverse neighborhoods, delicious food, and who could forget the glistening beaches to make any day brighter? When you want to get out of town, it’s just a short drive to the mountains, a skip over to Mexico, or a short coastal ride to its neighbors: Orange County and Los Angeles. A San Diegan has the option of snowboarding, surfing and driving to Mexico for a burrito— all on the same day. This city has everything you could want.
With new nightclubs opening their doors, the Gaslamp Quarter continues to attract locals, famous celebrities and visitors from around the world. As nightlife continues to evolve, you can be assured that the following clubs will provide their guests with the utmost service, newest features and latest music that will leave you craving more. No matter what your taste is, these clubs will fulfill every preference. The only thing you have to do is to create the memory.
With all of that to offer, it is San Diego’s nightlife that consistently thrives and has grown tremendously over the years, continuing to light the city up.
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OMNIA SD 454 6th Ave San Diego, CA 92101 619.544.9500 www.omnianightclub.com
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hat happens in Vegas is now happening in San Diego. Part of the Hakkasan Group, which heads many nightclubs in Las Vegas, OMNIA has moved into the location formerly known by locals as Stingaree. OMNIA’s sister location is at Caesars Palace in Las Vegas, and you better believe that the new San Diego location is no gamble. With some of the world’s top DJs already in its lineup, OMNIA aims to take the San Diego nightlife to a whole new level. With an all new decor, status and identity, OMNIA is changing Southern California’s game by delivering incomparable entertainment to rival what you would expect from the City of Lights. INTERVIEW WITH JAMES ALGATE, VICE PRESIDENT OF MUSIC AT HAKKASAN GROUP Q: As the vice president of music at Hakkasan Group, how did you first get started in the business? James Algate: I fell into the industry when I left school in the UK at 18 and went straight into working in bars. My career progressed quickly into working with numerous bars and then into opening nightclubs. Success with the nightclubs we
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were running gave the opportunity to grow into larger events and concerts, which I organized all over the world. The biggest events were 50,000-people festivals. I moved to the U.S. in early 2013 to open Hakkasan Nightclub in Las Vegas. Q: How did the idea for OMNIA SD come about? JA: We had been looking for potential opportunities since early 2013 to grow our burgeoning hospitality business. We took over the San Diego venue as part of the overall Enlightened Hospitality Group acquisition. It was a large part of what attracted us not only to the opportunity, but to the San Diego area as a whole through the Searsucker and Herringbone restaurants. The previously successful Stingaree had huge potential for remodeling into a class-leading destination venue, and that was a very exciting driver for us to complete the deal. We were already developing OMNIA in Las Vegas at the time, and we felt strongly about wanting to deliver a similar experience in San Diego. With launching a new nightlife brand in the competitive Las Vegas market, it made a lot of sense for us to try and take many of the elements of what makes a successful club and deliver this into San Diego a few weeks later. We now have a very strong footprint in the West Coast for OMNIA and believe we will become the market leader for delivering exceptional entertainment and service similar to what you would expect in Las Vegas.
JAMES ALGATE’S TOP 5 CITIES WITH THE BEST NIGHTLIFE VICE PRESIDENT OF MUSIC AT HAKKASAN GROUP
1.
LAS VEGAS
“WE NOW HAVE A VERY STRONG FOOTPRINT IN THE WEST COAST FOR OMNIA AND BELIEVE WE WILL BECOME THE MARKET LEADER FOR DELIVERING EXCEPTIONAL ENTERTAINMENT AND SERVICE SIMILAR TO WHAT YOU WOULD EXPECT IN LAS VEGAS.” – JAMES ALGATE, VICE PRESIDENT OF MUSIC AT HAKKASAN GROUP
2.
AMSTERDAM
3.
BANGKOK
4.
TAIPEI
5.
BUENOS AIRES
Q: Tell us about the OMNIA SD experience. JA: It derives from the DNA of OMNIA Las Vegas. We did not want to duplicate the same club but certainly wanted to bring the important elements and values we have from there and transplant them into San Diego. The layout is very similar with a balcony overlooking the main dance floor and a terrace to offer guests a different experience throughout the night. We have used some of the same finishes to keep the brand’s aesthetic true, but it is also a unique club in its right. We are certainly very proud of what we have delivered to the market. Q: What types of DJs and music can we expect to hear? JA: We have undoubtedly delivered the most compelling roster of electronic music talent for the club. With some of the world’s leading artists including Calvin Harris and Afrojack already performing in the first few weeks, you can expect upcoming performances from Tiësto, Armin van Buuren, Steve Aoki and Steve Angello. We are pleased to have been able to showcase these artists in San Diego. Q: What’s your favorite part of this industry? JA: I suppose my favorite part would be the ever-changing landscape that we operate. You always need to be one step ahead of the competition and be on your game 24/7. You also have to evolve both nightclub design and the entertainment contained within to deliver a fully rounded experience for our customers to enjoy time
and again. It is a difficult business to succeed in, but we are very fortunate as a company that we have some very passionate people that strive towards being the best we can be within the industry. That is always the goal. Q: What will OMNIA bring to San Diego’s nightlife? JA: We are confident that we will quite simply deliver the best quality entertainment venue and experience that San Diego can offer. Q: What’s your drink of choice? JA: I am not a drinker, so I am afraid it is not too exotic a choice: I could not be without English Breakfast tea. Q: Will OMNIA be expanding to other cities outside of San Diego and Las Vegas? JA: We are certainly kept very busy at the moment, and have a large portfolio of venues we operate. However, we are always looking for the right opportunities. If we believe we can launch the most compelling venue in another city, then that is always a challenge we would look to accept if it worked from a business position. Q: What are you most looking forward to as Hakkasan continues to grow? JA: After opening so many venues recently, this is a simple question to answer: a vacation!
“IT IS A DIFFICULT BUSINESS TO SUCCEED IN, BUT WE ARE VERY FORTUNATE AS A COMPANY THAT WE HAVE SOME VERY PASSIONATE PEOPLE THAT STRIVE TOWARDS BEING THE BEST WE CAN BE WITHIN THE INDUSTRY. THAT IS ALWAYS THE GOAL.”
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FLUXX 500 4th Ave San Diego, CA 92101 619.232.8100 www.fluxxsd.com
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ith several renowned DJs, musicians and celebrities visiting throughout the year, it is no wonder that FLUXX was voted best nightclub in San Diego. With LED walls, colorful laser shows and talented dancers, you are sure to feel the intense energy and will be ready to get your party on. Constantly evolving, FLUXX regularly provides visitors with a new, electrifying experience. While FLUXX provides different themes throughout the year, including Aquatic and Sweet Shoppe just to name a few, they are sure to put on a unique presentation each time for its guests. Located in the historic Gaslamp Quarter, FLUXX is close to many hotels and restaurants making planning a night out quite simple. INTERVIEW WITH BRAD SONGHURST, GENERAL MANAGER AT FLUXX Q: How did you get started with FLUXX? Brad Songhurst: I was an assistant director with Tao Group in Las Vegas, working at Marquee Nightclub when I decided to start my family and move back to San Diego. I did my research 118 |
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and wanted to join the best hospitality and nightlife company in town, which is RMD Group. With FLUXX being voted the best nightclub since 2010, it was an easy choice for me to want to join the best team. Q: What is the theme and design behind FLUXX? BS: FLUXX is the club of constant change. We have several themes per year which create a very dynamic and ever-changing atmosphere for clubgoers. Our themes, called FLUXXuations, are conceptualized, designed, and installed with the help of all departments, but specifically the creative and marketing groups. Q: What types of music can we expect to hear? BS: We have a variety of music, and artists that stretch across all genres. We have some of the best EDM DJs in the world including Hardwell, Gareth Emery, Deorro, Nervo, Disclosure and Benny Benassi, just to name a few. We have also had some of the biggest names in pop and hip hop artists, including Nas, Snoop Dogg, Tyga, T.I., Lil Wayne, Kid Ink, Ice Cube, Juicy J, Bruno Mars and Kendrick Lamar. We offer the unique experience of being feet away in some cases from some of the biggest names in the music business in this very intimate setting.
THE INSIDE SCOOP
WITH JASON MITCHELL BRAD SONGHURST, GENERAL MANAGER AT FLUXX NIGHTCLUB
THE VIP EXPERIENCE g ”As the Director of VIP Service, my job is always to conceptualize new and exciting customer service experiences for our VIPs. I manage a large team of VIP hosts and assist in managing our service teams as well. I also help to create companywide VIP initiatives that streamline this experience across all our venues.”
table talk
“YOU WILL EXPERIENCE THE FEELING OF MUSIC PUMPED OUT OF A FUNKTIONONE SOUND SYSTEM, LASER SHOWS, A HUGE LED WALL, BEAUTIFUL DANCERS AND MOVING LIGHTS EVERYWHERE. BUT ABOVE ALL, YOU WILL FEEL THE UNIQUE ENERGY AND AMAZING PARTY ATMOSPHERE CREATED IN THIS ROOM.” – BRAD SONGHURST, GENERAL MANAGER AT FLUXX NIGHTCLUB
g ”With almost 30 tables, the venue and tables are built around our large, circular wood suspended dance floor. Like a coliseum, one can sit at their table anywhere in the venue and feel like they are the center of the party. This makes having a table very experiential, as the lighting, sound and vibe of the nightclub embrace you at all times throughout the night. It’s the place to be seen and custom champagne also heighten the experience for the client.”
Q: Tell us what a Saturday night looks like at FLUXX. BS: You will experience the feeling of music pumped out of a FunktionOne sound system, laser shows, a huge LED wall, beautiful dancers and moving lights everywhere. But above all, you will feel the unique energy and amazing party atmosphere created in this room. I have worked at some of the best nightclubs in the world; there are very few that produce the level of energy and caliber of a party that we do at FLUXX. Q: What are some of the popular drinks people order? BS: We serve everything from high-end cocktails to local draft beers. We offer an upscale spirits section on our bottle service menu along with some of the finest champagnes in the world. We provide a diverse menu to suit all walks of life. Q: What’s one of the most memorable experiences you’ve had at FLUXX? BS: One of the best experiences I have had here was hanging out with Snoop Dogg; he is a music icon and one of the coolest celebrities I have met. Q: Who are some famous celebrities that have been to FLUXX? BS: We get all kinds of celebrities to join us, some that want to be in the spotlight and others that want to be low key. Just to
name a few: LeBron James, Justin Bieber, Rob Gronkowski, Aaron Rodgers, Usher, Tara Reid, Lindsay Lohan, Pamela Anderson, David Arquette, Carmen Electra, Dan Bilzerian, Tony Romo, Rickie Fowler, Ryan Sheckler and Tiësto. Q: What’s the best part about your job? BS: The best part about my job is that I get to throw parties for a living and have fun at work. There are not many people that get to have as much fun at work as we do. Q: What do you enjoy doing when you’re not busy at work? BS: My two favorite hobbies are golfing and surfing. They both give me the much needed down time to relax and spend some time outdoors. My overall favorite thing is hanging out with my wife and son who turned 2 years old this past June. He has such a big personality for such a little guy and makes working all those long days and nights worth it. Q: Can you give me a fun fact about FLUXX? BS: We hold live boxing and MMA fights in our venue up to six times a year. Yes, we put a cage and a boxing ring inside the nightclub— they are both amazing events you must come see for yourself!
“WE HOLD LIVE BOXING AND MMA FIGHTS IN OUR VENUE UP TO SIX TIMES A YEAR. YES, WE PUT A CAGE AND A BOXING RING INSIDE THE NIGHTCLUB — THEY ARE BOTH AMAZING EVENTS YOU MUST COME SEE FOR YOURSELF!”
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TOP 5 SONGS ON TJ BROWN’S PLAYLIST NOW GENERAL MANAGER AT AD NIGHTCLUB
“SOME OF THE MOST IMPORTANT FACTORS TO KEEP A NIGHTCLUB SUCCESSFUL ARE STAYING INNOVATIVE AND STAYING CONSISTENT WITH OR AHEAD OF ANY TRENDS IN THE MARKET. ALWAYS DOING YOUR BEST TO MINIMIZE EXPENSES IS A MUST. YOUR STAFF IS YOUR HEART AND SOUL, SO FINDING GREAT PEOPLE WHO ARE PASSIONATE ABOUT THE DIRECTION OF THE VENUE IS ALSO KEY.” – TJ BROWN, GENERAL MANAGER AT AD NIGHTCLUB
energy: g By Drake
trap queen: g By Fetty Wap
all day: g By Kanye West
Foreign: g By Trey Songz
Try me: g By DeJ Loaf
AD
Nightclub is one of the hottest clubs to hit San Diego. Its prime location along with its amazing features makes it impossible not to drop by for a drink. It has attracted many celebrities and locals since opening in 2004. No matter what night of the week, AD has got you covered. With its high ceilings and trademark stained-glass chandeliers, it sets the energy to dance the night away. With great music and top DJs, what more could you want? The club also brings in some of the biggest artists, old school and new, from the hip hop and R&B world. Their concept is intimate and high-energy and focuses on providing the finest customer service. INTERVIEW WITH TJ BROWN, GENERAL MANAGER AT AD NIGHTCLUB
Q: How would you describe AD Nightclub to someone who’s never been to San Diego? TJ Brown: I would describe AD as an ultra lounge with a very intimate setting. It is very bottle service oriented and has an exclusive LA feel to it. 120 |
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Q: You have incredible decor! Tell me about your venue and design. TJB: Our designers (Davis Ink) designed our nightclub and lounge to have two different experiences. They designed the nightclub experience to be dark and moody, best known for our high ceilings and use of all-natural materials, including wood, iron, stone and hand-painted tile. The nightclub highlights cathedral elements including our iconic stained-glass chandeliers. Davis Ink designed the AD lounge experience to be female-friendly, light, bright and inviting with hanging plants, white ceilings, aged wood and exposed brick. Davis Ink’s goal for AD’s lounge was ahead of the trend of bringing a little bit of the outside world indoors. Q: As the General Manager of AD, what are some important factors to keep a nightclub successful? TJB: Some of the most important factors to keep a nightclub successful are staying innovative, and staying consistent with or ahead of any trends in the market. Always doing your best to minimize expenses is a must. Your staff is your heart and soul, so finding great people who are passionate about the direction of the venue is also key. Q: What type of crowd typically comes to AD? TJB: More and more, AD’s crowd is becoming known for the
AD NIGHTCLUB 905 4th Ave San Diego, CA 92101 619.255.7366 www.adnightclub.com
professional athletes, celebrities and recording artists that are regularly stopping by AD. It’s because of the music, the intimate atmosphere and the way we make them feel like family. Aside from the recognizable faces in the crowd, there isn’t a certain demographic attracted to AD. You will see people of all ages and ethnicities at AD on a nightly basis—anyone dressed to impress that is looking to experience a world-class concert experience in the most intimate and exclusive setting in Southern California. Q: You host a lot of different events! What are some of the most exciting ones you’ve had so far? TJB: AD is known for bringing the most cutting-edge artists to San Diego. We have had some of the biggest names in the hip hop and R&B world (new and old) perform in a small room where the energy cannot be duplicated elsewhere. We have had artists like Jeremih, Tinashe, K Camp, Rae Sremmurd, Fabolous, French Montana, Ty Dolla Sign, PartyNextDoor and others give amazing performances. Q: What’s the most popular night of the week? TJB: I don’t think I can say there is a most popular night of the week. What we have shown is that you can come into AD at any given night and be blown away at the atmosphere whether that is on Monday, Tuesday or the weekend. “AD On Wednesday” is a
branded night and played an instrumental role in putting AD on the map, so many would say Wednesdays are our most popular night. Personally, I don’t think I can choose. Q: Do you have any signature drinks? TJB: We are taking our time rolling out our specialty drink menu. We are going to launch our signature drinks along with our food component in fall of this year. It will coincide with the grand opening of the all new Horton Plaza Park, a collaboration with Westfield and the City of San Diego which is currently under construction and will be located directly across the street from our doors on 4th and E in the Gaslamp. Q: Where do you want to see AD in the upcoming years? TJB: I want to see AD mentioned not just in Southern California but on a national scale and recognized across the country as one of the elite nightclubs in California. Q: Any plans to expand or open in any other cities? TJB: I truly believe that we are just getting started. The vision for all of us is that this is just the beginning of multiple projects.
“MORE AND MORE, AD’S CROWD IS BECOMING KNOWN FOR THE PROFESSIONAL ATHLETES, CELEBRITIES AND RECORDING ARTISTS THAT ARE REGULARLY STOPPING BY AD. IT’S BECAUSE OF THE MUSIC, THE INTIMATE ATMOSPHERE AND THE WAY WE MAKE THEM FEEL LIKE FAMILY.”
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“THE RESTAURANT AND NIGHTCLUB ARE TIED TOGETHER WITH THE OVERALL THEME OF THE PLAYFULNESS OF BEING IN A PARK. DESIGN-WISE, THE TWO AREAS (RESTAURANT AND NIGHTCLUB) JUXTAPOSE. THE RESTAURANT IS LIGHT AND AIRY WITH HIGH OPEN-AIR CEILINGS WHILE THE NIGHTCLUB IS DARKER, SULTRY AND CAVERNOUS.” - CARLOS BECERRA, OWNER AT PARQ RESTAURANT & NIGHTCLUB
CARLOS BECERRA’S TOP 5 FAVORITE PLACES TO DINE IN SAN DIEGO OWNER AT PARQ RESTAURANT & NIGHTCLUB
1.
PARQ
2.
NOBU
3.
JRDN RESTAURANT
4.
FLEMING’S
5.
SUSHI ON THE ROCK
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hat more could you ask for when top dining and clubbing is combined into one venue? Parq Restaurant & Nightclub offers a unique experience for its customers. The design by Davis Ink is one of a kind and truly impeccable. With a park-like setting mixed with yucca trees, vertical gardens and different types of greenery, it makes you feel as if you are eating outdoors with its open-air ceilings. Featuring the food of Chef Errol LeBlanc, the restaurant focuses only on fresh, seasonal ingredients. Parq’s dining concept is farmto-table, offering plenty of delicious items to choose from, and comes along with an amazing presentation. When you finish your meal, walk conveniently over to the dance floor for some more adventures into the night. The nightclub has astounding music, exceptional bottle service and futuristic lighting, making your night extraordinary. But don’t worry, the nightclub and restaurant are separated by thick walls and a short walkway so your dinner conversation will not be interrupted by the party until you’re ready.
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INTERVIEW WITH CARLOS BECERRA, OWNER AT PARQ RESTAURANT & NIGHTCLUB Q: As the owner of Parq, there has to be a great story of how it all happened. What was it that inspired you to work in the nightlife industry? Carlos Becerra: It happened in 2000 when we opened it as On Broadway and raised the level of a nightlife venue in California, and then to be able to raise the bar once again as Parq. The inspiration was to open and run an incredible place in my hometown of San Diego and bring to it a property of Parq’s caliber. Q: What would you say is Parq’s overall ambiance? CB: The restaurant and nightclub are tied together with the overall theme of the playfulness of being in a park. Design-wise, the two areas (restaurant and nightclub) juxtapose. The restaurant is light and airy with high open-air ceilings while the nightclub is darker, sultry and cavernous.
PARQ RESTAURANT & NIGHTCLUB 615 Broadway San Diego, CA 92101 619.727.6789 www.parqsd.com
Q: What is the idea behind Parq’s unique design? CB: The design comes from an inspiration of clubs and restaurants I’ve traveled to around the world and New York’s Central Park. Q: What is on the menu at Parq? CB: A wide selection of the freshest ingredients, from seafood, an amazing 24-hour short rib, duck, lamb and a pork chop that’s delicious. Q: How have you seen the nightlife evolve in San Diego? CB: It’s been fun watching it mature to it now being one of the best cities for nightlife in America. Q: What would you say is Parq’s overall goal as a restaurant and nightclub? CB: To provide the best customer service with delicious food and a memorable and fun experience for our guests.
Q: As the founder of WSA Distributing, you have actively supported the Hispanic and local San Diego communities. How have you helped contribute? CB: I have a local company that employs people in our community and am extremely proud to have a big percentage of that staff having worked for WSA for very long periods. I believe that speaks for the company and its culture to have people here from its inception in 1999. I’m on the board of the Marshall Faulk Foundation, and it does great things for inner-city youth, so we are proud to help Marshall and the foundation. Q: What other restaurants and nightlife is WSA-associated? CB: Currently just Parq, but we are looking at opportunities in other cities and states.
“THE DESIGN COMES FROM AN INSPIRATION OF CLUBS AND RESTAURANTS I’VE TRAVELED TO AROUND THE WORLD AND NEW YORK’S CENTRAL PARK.”
Q: In three words, how would you describe Parq as a whole? CB: Stunning, elegant and sophisticated.
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FLORENT RESTAURANT & LOUNGE 672 5th Ave San Diego, CA 92101 619.595.0123 www.florentsd.com
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lorent Restaurant & Lounge is one of the top spots in San Diego to dine and party together. With its doors opening in 2014, offering lunch and dinner daily and brunch on the weekends, its split venue allows guests to dine comfortably and still have room for fun. Florent wasn’t always a restaurant. The 8,000-square-foot venue used to be a city hall, bank, and jail! The downstairs lounge turned into a jailhouse resembling its history, in a much more upscale setting, of course, adds to the exclusivity. INTERVIEW WITH JARED VALLON, GENERAL MANAGER AT FLORENT RESTAURANT & LOUNGE Q: Congrats on the opening of Florent! What has the experience been like since the grand opening in 2014? Jared Vallon: It has been an amazing experience. It is my first GM position and surrounding myself with a stellar team each month has become more and more rewarding as I watch 124 |
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the venue flourish. Located on a bustling corner in the Gaslamp Quarter, there are many variables that have come our way. Finding that perfect mix to enhance the dining and nightlife experience for locals and tourists is what I have enjoyed most about our concept. Q: What was the inspiration behind the opening? JV: We wanted to raise the bar and have an upscale-casual lounge while paying homage to our beautiful historical space while offering great food and classic craft cocktails. Q: Can you tell us where the name Florent originated? JV: Florent comes from the original architecture of the historic building that dates back to 1874 with a Florentine Italianate design. When you step inside Florent, there are so many original pieces that you can’t help but reflect on the past tenants and stories of the building. Our space is most famous for being San Diego’s original or “Old City Hall” as well as council chambers, public library, police station and jail. Q: Florent hosts lots of different events throughout the week. Tell us more on that. JV: As a group, we are a big family that lives in the Gaslamp and
JARED VALLON’S TOP 5 PLACES TO HANG OUT IN SAN DIEGO GENERAL MANAGER AT FLORENT RESTAURANT & LOUNGE
1.
BOOTLEGGER
2.
“OUR SPACE IS MOST FAMOUS FOR BEING SAN DIEGO’S ORIGINAL OR ‘OLD CITY HALL’ AS WELL AS COUNCIL CHAMBERS, PUBLIC LIBRARY, POLICE STATION AND JAIL.” – JARED VALLON, GENERAL MANAGER AT FLORENT RESTAURANT & LOUNGE
KETTNER EXCHANGE
3.
THE PATIO
4.
SYCAMORE DEN
5.
THE DUCK DIVE
East Village. This is our home. Part of the concept is making sure our space is welcoming to our community by hosting local art shows, fashion shows, fit happy hours, business and social mixers, local appreciation nights and charity events. Q: In addition to your events, you also have specials every night of the week. Mondays are cocktail night! What does the rest of the week look like? JV: Tuesdays we offer half off our awesome draft list. We have 20 beers to choose from, with some of San Diego’s best local drafts. Wednesdays are my favorite night of the week. We have live acoustic sets and a half off bottles of wine and charcuterie boards—such a great vibe. Thursdays we have happy hour all night starting at 4PM. Q: In one sentence, how would you best describe Florent? JV: An upscale, casual lounge that offers superb nightlife and dancing in the historic Gaslamp Quarter with a contemporary twist on American cuisine.
creative names and what are some of your popular drinks? JV: We wanted to honor the classic craft cocktails; they are modern twists to the legendary classics. Q: What’s your favorite drink and item on the menu? JV: It’s a toss up between the Trinidad Sour and the Florent Old Fashioned. If I’m craving something forward and direct, our take on the Old Fashioned uses Cynar and a syrup made from a few different baking spices. The Trinidad Sour is more for the daring, with an entire ounce of Angostura bitters, served up in a coupe glass. Q: What makes Florent a unique place for foodies and loungers to come together in one location? JV: We have a vibrant music scene, unique decor and great food. It’s a perfect place to relax and have some delicious eats while checking out the Gaslamp scene.
“WE WANTED TO RAISE THE BAR AND HAVE AN UPSCALECASUAL LOUNGE WHILE PAYING HOMAGE TO OUR BEAUTIFUL HISTORICAL SPACE WHILE OFFERING GREAT FOOD AND CLASSIC CRAFT COCKTAILS.”
Q: Gold Rush, Penicillin, and Jungle Bird are some of the drinks named on your cocktail menu. How did you come up with these | SEPTEMBER 2015 | 125
“WE ARE KNOWN FOR OUR AWESOME VIP SERVICE, CATERING TO SAN DIEGO’S ELITES AS WELL AS TO GUESTS CELEBRATING A SPECIAL OCCASION. NO MATTER WHAT YOU HAVE IN MIND, NO MATTER HOW OVER THE TOP, WE CAN ACCOMMODATE YOU, AND YOU CAN EXPECT TOP-NOTCH HOSPITALITY!” – RICHARD KELLY, OWNER AT BASSMNT
native knowledge g Get ready for a night to remember at Bassmnt! Sign up on the guest list to get a discounted or free cover.
weekend warriors g Check out Bassmnt Fridays, presented by Encore Entertainment, featuring both legendary and cutting edge artists and Awakening Saturdays, presented by Insomniac Events, Eventvibe & DJhere, where you can find the hottest EDM talent in the industry.
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or those looking for an incredible EDM experience, Bassmnt is the place to be. Bassmnt’s deconstructed aesthetic lends the venue a dangerously sexy vibe. This underground club gives you access to one of San Diego’s most in-demand nightclub scenes. With the three different rooms to choose from, you can decide what you’re in the mood for. Whether you’re looking to dance the night away or just socialize, Bassmnt lets you have it all. To top it all off, Bassmnt is home to many world-class EDM artists. Drop by with your friends and play the night away. INTERVIEW WITH RICHARD KELLY, OWNER AT BASSMNT Q: What was the inspiration behind the opening of Bassmnt? Richard Kelly: Bassmnt was inspired by our sister club Sutra in Costa Mesa, Orange County. Q: As the owner of Bassmnt, I am sure you have to make constant changes to keep up with San Diego’s nightlife. What do
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you do to keep your business so successful? RK: Our core philosophy is always to evolve and stay dynamic with what the guests want in a nightlife experience. We strive to stay connected to our clientele and reciprocate by booking artists that our guests want to see and experience. Q: What is the meaning behind Bassmnt’s name? RK: Wordplay between basement (location) and bass (music). Q: What are Bassmnt’s style and ambiance? RK: Our style is rugged, raw and edgy. Blending exposed bricks, steel beams and high-end refinished wood with cutting edge audio visual technology and chic, ultra modern furniture. It gives it the right blend of the playful atmosphere with an extraordinary touch of ambiance. Q: Bassmnt has three rooms of endless energy and an intense musical pulse. Can you expand more on that? RK: Our main room is known for its atomic energy and mind blowing audio visual set up. Our lounge is known for its massive bar and space to converse with other guests. Our garage room is known for its dark, edgy and sexy vibe.
BASSMNT 919 4th Ave, Ste 100 San Diego, CA 92101 619.231.9200 www.bassmntsd.com
Q: Who are some of the EDM artists that have been to Bassmnt? RK: It would honestly be quicker to name the artists that haven’t played at Bassmnt! We are extremely proud to be a platform and home to so many world-class EDM artists. Q: Can you describe what a VIP night would look like and the amenities you provide to your clients? RK: We are known for our awesome VIP service, catering to San Diego’s elites as well as to guests celebrating a special occasion. We offer a night of ultimate indulgence, including a meet and greet with the world famous headliner DJ of the night, as well as one of a kind shows like massive printed names and faces brought to the table, one of a kind packages like Dom Pérignon and pizza, etc. No matter what you have in mind, no matter how over the top, we can accommodate you, and you can expect topnotch hospitality! Q: What makes Bassmnt a unique nightclub from the rest of the clubs in San Diego? RK: We are the only nightclub dedicated to EDM in San Diego that
offers world-class musical talent every night that we are open. Many other venues have local and resident DJs with special events here and there. For us, every night is a special event. Q: What can one expect throwing a private event at Bassmnt? RK: Our three rooms allow us to compartmentalize and offer incredible options and flexibility. Thus, we can comfortably host events ranging from 50-1,000 guests, top of the line audio visual equipment, as well as top-notch hospitality and delectable culinary options from our award-winning in-house catering team. Q: Can you give our readers a random fact about Bassmnt? RK: We are a subterranean nightclub located in the basement of the Gaslamp historical building #19, known as the ‘Lawyer’s Block Building.’ It was built in 1889, and once home to The San Diego Union-Tribune (now U-T San Diego), which had its printing presses where our dance floor now lies. It’s something unique that adds to our world famous ambiance!
“IT WOULD HONESTLY BE QUICKER TO NAME THE ARTISTS THAT HAVEN’T PLAYED AT BASSMNT! BEING THE PLATFORM AND HOME TO SO MANY WORLD-CLASS EDM ARTISTS IS SOMETHING WE ARE EXTREMELY PROUD OF!”
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T
he highly awaited CAKE Nightclub finally opened its doors in San Diego on July 25, 2015. EveryDay Life (EDL) co-founders and seasoned experts in the nightlife and entertainment industry, Tosh Berman and Amrou Manaseer have worked diligently with their team of artistic engineers to bring us to the future of nightclubs. CAKE’s attention to detail and state-of-the-art technology give clubgoers an unrivaled visual experience. The club has a French Baroque-inspired ambiance and features CAKE Dolls, The nightclub’s signature lifestyle brand, to add to the entertainment. There is also an unimaginable 30-foot translucent LCD display, which will leave your mind completely blown. This 6,000-square-foot spacious venue combines alluring aesthetics with just the right music that lets you escape from the outside world. Don’t forget about the “Let Them Eat Cake” neon wall when you enter, which is mandatory for that perfect Instagram photo. INTERVIEW WITH TOSH BERMAN, CO-FOUNDER OF CAKE NIGHTCLUB SAN DIEGO Q: The doors of highly anticipated CAKE San Diego have finally opened! What inspired a location here in San Diego? Tosh Berman: I have always loved San Diego even before I was in the hospitality business. When my business partner Amrou Manaseer and I decided to expand the brand, we were very particular on choosing a city that we felt best fit our concept and adds to the nightlife landscape. San Diego was the right fit for multiple reasons including regional proximity to our corporate office, tourism, local demographics and a position in the market not yet filled by our concept. Q: The technology and elegant decor at CAKE are on another level. Tell us about the theme and vision behind it all. TB: Most of the nightclub venues in San Diego and across the country have chosen the route of competition through DJ and/or talent performances. We felt that we wanted to stay out of that battle and compete on design and service. To be competitive on design, we had to build the most detailed and extravagant venue in San Diego, if not nationally. We are introducing never-before-seen technology, unmatched theatrical elements, and a design that, above all else, appeals to women allowing them to have an emotional connection to the theme.
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PHOTOS BY: AVABLU
CAKE Nightclub
CAKE NIGHTCLUB 755 5th Ave San Diego, CA 92101 619.255.7850 www.cakenightclub.com
Q: I'm there on a Saturday night. What can I expect to see and hear? TB: It’s no secret that 5th Avenue on a Saturday night can become a bit of a scene in itself. It’s a cornucopia of tourist, locals, college students and performers that flood the streets of downtown San Diego that can often be chaotic. What’s most appealing about CAKE is that we have created a place that really transports you away from that. Immediately upon entering our venue, the elements of detail and design will stop you in your tracks. There are multiple features to take photos with friends, including the obligatory selfie against the “Let Them Eat Cake” neon wall. From there, you are greeted by one of our amazing hosts who ushers you to a private table or gives you direction to the dance floor. Once inside, you will feel the beating heart of this room with a Funktion-One sound system, which is the best nightclub sound system I have ever heard. Q: Do you have different themes throughout the week? TB: Right now we are only open Fridays and Saturdays. Both nights have similar music concepts, but the entire venue is changing nightly. The CAKE Dolls have about 30 different outfits that change nightly. The performances are always changing in connection with the theatrics and technology components. Q: I noticed you've already had an appearance from Nelly. Are there any other special guests that are lined up to appear in the near future? TB: The best part about what we do and the wide-ranging connectivity that we have is that we are the place that musicians, artists, models and celebrities just want to hang out. Nelly had a concert earlier that evening and when he was done, he came to CAKE to party and decided to do a surprise performance because he fed off the crowd’s energy. I would expect to see that happen a lot at CAKE. Q: Is there a story behind the name CAKE? TB: CAKE has a lot of meanings and has been used in pop culture in many different ways over the last few years. For us, CAKE originally came from creating a theme that was based on a French-inspired design. Who else would embody the heart of feminine French history better than Marie Antoinette? She is known for her famous last words, “Let them eat cake.” Q: Give our readers an interesting fact about CAKE. TB: Most people don’t realize that the 30-foot translucent LCD display behind the DJ is actually the first ever and the highest resolution wall in the world, but more importantly, it’s totally translucent. We have a performance platform behind the screens, and
piece of cake
g Sign up for CAKE Nightclub's mailing list and receive exclusive news, grand opening invitations, and more.
sweeter than pie g In addition, the CAKE Dolls have become their own lifestyle branding component to CAKE, with the highest social media following in the industry (37k followers/@ cakedolls), with training and service protocol that gives the client an experience at CAKE they simply won’t find at other nightlife venues.
“CAKE HAS A LOT OF MEANINGS AND HAS BEEN USED IN POP CULTURE IN MANY DIFFERENT WAYS OVER THE LAST FEW YEARS. FOR US, CAKE ORIGINALLY CAME FROM CREATING A THEME THAT WAS BASED ON A FRENCHINSPIRED DESIGN. WHO ELSE WOULD EMBODY THE HEART OF FEMININE FRENCH HISTORY BETTER THAN MARIE ANTOINETTE? SHE IS KNOWN FOR HER FAMOUS LAST WORDS, ‘LET THEM EAT CAKE.’” - TOSH BERMAN, CO-FOUNDER OF CAKE NIGHTCLUB SAN DIEGO
throughout the night, performers can be seen dancing and using props. Most customers think they are holograms because they can’t conceptually understand how this technology works. The screens are liquid crystal and do not actually light up. It is lit through lighting the corridor with high-powered LEDs, which allows us to create pure black and clear panels, which gives us a 3D video wall. Q: What type of VIP services do you have to offer? TB: Everything that one might expect at a nightclub of this magnitude. From huge oversized custom tufted booths, to extravagant bottle presentations, individual cocktail servers, table server assistants and of course personal branding on all the technology elements in the room. We also have the ability to have a female aerialist drop in through the ceiling to deliver bottles when certain orders are placed. Q: With such a vital role with getting CAKE off the ground, you must have extensive experience in the hospitality industry. How did you get started in the business? TB: I started at the very bottom as a dishwasher! From there, I continued to climb the ranks up to a general manager. I think this is one thing that allows us to have such a great family working environment at CAKE. The staff knows that even though I am an owner, I have been where each of them are, and know the trials that they experience as an employee. I think it gives them a different perspective on a job that has a very high turnover, and is very transient as most people in the nightclub industry use it as a transitional job before finding a career. For someone that loves hospitality, they can hear my story and recognize that hard work and persistence can result in turning a dishwasher position into a multimillion-dollar business. Q: With CAKE Scottsdale and now San Diego making such an impact in their respective cities, are there any other ventures you are currently working on? TB: Our next project is actually in San Diego next to CAKE, which will be the sister restaurant to our incredible modern organic Mexican concept called Toca Madera in West Hollywood. After that, we have Aubergine, which will portray an Eastern Mediterranean concept in Beverly Hills/West Hollywood. We also have Madeleine, a nightclub and lounge that will also be in Beverly Hills/West Hollywood. Q: Most memorable nightlife experience you've had so far? TB: Last Saturday night (Aug. 8) at CAKE Nightclub San Diego. One of the best parties I have ever seen.
THE BOXING CLUB 8650 Genesee Ave, Ste 206 San Diego, CA 92122 858.622.1903 www.theboxingclub.net
TIMER’S GUIDE
G N I L ROL s e h punc
R PIC TRAINE M Y L O H IT RING W ES OF THE DULLAH P O R E H T B LEARNING BASHEER A
WRITTEN BY: SHANE KENDALL PHOTOGRAPHED BY: JON ENCARNACION
I TOOK A DEEP breath and entered The Boxing Club’s doors with my chest way out, hoping to fit right in. I swung open the doors and was greeted by today’s hip-hop ricocheting off the walls—filling the gym and giving me the impression of my first title fight (with the help of my imagination). A stack of trophies from different fighters over the staircase gave me a good idea of what I was getting involved with. I walked upstairs until my eyes met the rows of punching bags lining the entire back wall; there were enough to easily wear out a couple classes of second graders. From stationary bikes to weights to jump ropes, there were countless options and zero excuses not to be moving. The place was spick and span and full of space, making it easy to get started.
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WITH OUTSIDE THE RING
H BASHEER ABDULLA HER LEFTS AND RIGHTS WERE DOING DAMAGE; THIS CLEARLY WASN’T HER FIRST TIME. I WATCHED FROM THE OUTSIDE AS HER CONFIDENCE BOUNCED OFF HER g When asked about his diet he replied, “At my age I enjoy life.”
g His hobbies include spending time with his wife and reading about other coaches.
g His favorite coach is the Duke basketball coach, because he’s tough but fair.
GLOVES AND INTO THE SOUND BARRIER.
HEAVY HITTER g Up walked Basheer Abdullah. It turns out the Olympic coach was not born
with boxing gloves attached to his hands. Rather, it was growing up in St. Louis, Missouri where he discovered his talent. Growing up poor, hustling was just a way he got by. He found work at age 16 where he began supporting his single mother until shortly after he graduated high school. Then, when his son was born, he found the motivation to move towards a better life. He joined the Army and from there he found his way onto the boxing team five years later. Bout after bout, he made his way up the ladder to the peak of the boxing world—the Olympics. He saw a destination, and scaled his way to third in the nation, but lost in the quarterfinals to Jermaine Fields back in ’92 as a flyweight at 112 pounds. He spent a year of getting over the “shoulda coulda wouldas" of defeat, finally making a new path for himself as an Olympic head coach. His coaching earned gold medals for the men in 2004 and 2012, and two of the first female boxers won medals in 2012 (gold and bronze). One of them being the historic first gold medal for women’s boxing.
AT THE 5 THINGS YOU NEED
TOP LEVEL
STEPPING INTO THE RING g It was time for him to teach me a thing or two. He invited me to step into the
1. Physical plan
2. Mental plan
3. Tactical plan
4. Technical plan
5. Recovery plan
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ring where he wrapped my hands up just like the pros, and slipped a pair of gloves over the top. I was ready to show him what I was made of. I think I had the look down pat, and now it was time to show my skills. I put my dukes up exactly like the pros do and waited with anticipation for some sort of compliment on how great my form was. It never came. Instead, Basheer corrected my stance, with a slight change in hand positions closer to my chin, and feet moved to a more balanced position. I felt a real difference.
ROLLING WITH THE PUNCHES g He slipped on a pair of boxing mitts for me to swing at. Often called Punch Mitts,
these flat gloves resemble a baseball mitt and are made for absorbing fists. I gave it my best shot. My swings did not exactly send Basheer flying backward, but with a little encouragement and a change of motion, I improved. I was able to feel the difference in power from punching with my traditional flail, to using his techniques and organization that goes into one punch. He spent some time showing me how to use my whole body to throw my punch, rather than just tossing my fist at the glove. I squared up like I knew what I was doing and did my thing.
BASHEER IN YOUR CORNER g Basheer assured me he wasn’t here to teach people to become bullies. To him, boxing is about discipline and self-control. “Maybe it will help you, but nothing is guaranteed,” he told me. After coaching Olympians, he’s moved on to a different lifestyle. He helps others try and realize their goals. He may not take you to the Olympics, but he is making an Olympic-sized impact on people’s lives in one way or another.
GO THE DISTANCE g Located near the UCSD campus in La Jolla, The Boxing Club is open to everyone, from students to real estate moguls. Whether you are in need of a confidence booster, or just a good workout, you can sign up with Basheer for personal or monthly trainings.
MAKE IT MONTHLY g A monthly membership of $99 includes unlimited access to the entire studio, including daily boxing classes, Jiu Jitsu lessons, weights and cycling. Personal training with Basheer costs extra—but what else could you expect from an Olympic-level trainer? Whether you’re working through personal stressors or working towards personal growth, there’s something for everyone at The Boxing Club!
BUSINESS OF BOXING
WHETHER YOU’RE WORKING THROUGH PERSONAL STRESSORS OR WORKING TOWARDS PERSONAL GROWTH, THERE’S SOMETHING FOR EVERYONE AT THE BOXING CLUB!
g Basheer is introducing uniquely tailored classes that include Olympicstyle boxing workouts for all fitness levels in condensed, 60-minute sessions. His goal is to teach everyone proper technique, terminology and different styles of boxing while reinforcing healthy lifestyles in our community through a positive, clean and pleasant atmosphere. His clients range from no experience and no athletic abilities to semi-pro and pro athletes in all sports starting at 7 years old. His long-term goal is to make San Diego the mecca of boxing. He plans to open his own boxing academy fitness center by early next year which will be the first center to offer training camps and seminars for amateur boxers and coaches alike in the US. | SEPTEMBER 2015 | 133
AT CLASSES OFFERED THE BOXING CLUB
1. POWER BOXING g A high-intensity class that focuses on cardio exercises with bag-work training
2. POWER KICKBOXING g A one-hour segmented exercise incorporates cardio techniques with resistance training that tone your whole body
3. MUAY THAI g An introduction to the exciting and devastating power of knees, elbows, fists and legs for striking, the fundamentals of technique, and combinations
4. JIU JITSU g A ground-based martial art that focuses on wrestling, grappling, self-defense that brings an array of healthy lifestyle improvements like increased patience and discipline
5. KID’S BOXING / KICKBOXING g A kid’s program designed for children ages 6-13
HE INVITED ME TO STEP INTO THE RING WHERE HE WRAPPED MY HANDS UP JUST LIKE THE PROS, AND SLIPPED A PAIR OF GLOVES OVER THE TOP. I WAS READY TO SHOW HIM WHAT I WAS MADE OF.
6. SPARRING g A fun competition so members can safely exhibit the techniques developed over each private training session
7. H.I.I.T. TRAINING g A training technique in which you will give all you’ve got—100 percent effort through quick, intense burst of exercise, followed by short, sometimes active, recovery periods
8. JOGA g An athletic-based style of yoga that focuses on a unique blend of postures to find balance in strength and flexibility, improved breath, and relaxation tools
PUNCH DRUNK g Not more than 10 minutes into some rapid fires of jabs and
random uppercuts, my fitness (or lack thereof) was clear. I was out of breath, and my muscles were tight. Making fun of my heavy breathing, it was time for a break. I powered through the wobbling here and there, feeling encouraged by Basheer’s complimentary “good job.” It felt like a big deal, coming from a gold medal trainer.
THE GLOVES ARE OFF g After my session was over, a young girl showed up for her session
with Basheer. With long, dark hair and a smile for days, this wasn’t the typical girl you’d expect to see in the ring. Basheer took her into the ring, and I was blown away by her ability. Her lefts and rights were doing damage; this clearly wasn’t her first time. I watched from the outside as her confidence bounced off her gloves and into the sound barrier. The next two girls stepped into the ring and showed a quick sparring lesson. Sparring refers to free-form fighting, which utilizes certain rules and boundaries to keep the chance of injury unlikely. With headgear on and mouthpieces in, it gives the boxers room to be more safely aggressive.
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Hashtag This! Get Del Mar famous by posting pictures of you and your friends while at the track on Twitter or Instagram and tag @DelMarRacing with the hashtag #DelMarScene, to have your photo shown on the giant tote board in between races! Get the latest concert, racing and event updates by following Del Mar on Facebook, Twitter and Instagram @DelMarRacing.
From the Horse’s Mouth THE HISTORY, EVENTS AND BEHIND THE SCENES OF DEL MAR’S BING CROSBY SEASON WRITTEN BY: MARIE SPADA
Do you hear that? That’s the sound of the trumpet blaring to announce the start of Del Mar’s Bing Crosby Season. The horses, attire, parties and attendees are world class. And the best
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part is it is all right here in our own backyard at the Del Mar Racetrack. Bing Crosby started this series of fabulous events back in 1937, and the parties just keep getting better. In case you’re wondering, the
answer is no, you do not have to be a horse racing expert to attend the events of the season. Consider this your personal invitation and guide to all things Del Mar. So grab your friends, put on your
best Louboutins, and order a Del Mint Julep, because you’re about to trot your way into the hottest events of the fall season starting on October 29, 2015!
DEL MAR RACING AT YOUR FINGERTIPS Del Mar Mobile is the must have app for regulars and rookies spending a day at the seaside track. The “one-stop, one-source mobile app” features on-track mobile wagering, streaming of live races, race replays, Cybertote (real-time results, odds, will pays, scratches, etc.), a betting calculator and a calendar of Del Mar events and concerts. Consider it your virtual concierge. Available for any smart mobile device.
Bing Crosby:
DID YOU KNOW? Crosby made over 1,700 recordings during his long career, and 83 of them made it to the top 30 on Billboard’s Hit List.
THE MAN BEHIND THE STAR
Forty-one of Crosby’s tracks were number one hits!
Harry Lillis “Bing” Crosby, Jr. was one of the best-selling recording artists of the 20th century. Crosby’s popularity dubbed him the “most admired man alive” in 1948, and his singing style paved the way for later legends such as Frank Sinatra and Dean Martin. The cool crooner was a maverick in the recording industry, and The Bing Crosby Foundation was responsible for many innovations in American broadcasting history such as the laugh track, which is still widely used in sitcoms today. As one of the few celebrities to have three stars on the Hollywood Walk of Fame, Crosby won an Academy Award in 1944. He was also the first Grammy Global Achievement Award recipient in 1963 (which today is the Lifetime Achievement Award). After attending several Vaudeville shows upon leaving law school, Crosby began working backstage for Al Jolson and then playing 140 |
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for Al Jinker in his band, The Musicaladers. When the band heard him sing, they quickly took him off of the drums and put him on the mic. In 1925, Jinker and Crosby drove an old, beat-down truck to LA to take their chances auditioning, and within one year, they were set to tour with Paul Whiteman’s band. Crosby’s popularity soared, and soon he was booking deals with CBS and Paramount Pictures. One year later, Crosby took over NBC’s variety show, Kraft Music Hall, and completely revived the dying program. He warmed hearts all over America and became a shining light to Americans during The Great Depression. During WWII, Crosby toured at home and abroad, and had 50 million listeners on his radio show. In 1944, he was dubbed by those in the military as “the most morale-boosting individual during the war.” Crosby continued his success and moved on to
ABC, began an annual Christmas program and produced toe-tapping hits well into the 1960s. As time passed, he began to spend more time on the golf course and at the racetracks (he founded the Del Mar Thoroughbred Club in 1937 with his good friend, Pat O’Brien). Crosby also wrote the lyrics to the Del Mar anthem, “Where the Turf Meets the Surf,” which is still played at Del Mar today. On August 12, 1938, Crosby and his friend Lindsay Howard raced their horse, Ligaroti, against the world-famous Seabiscuit at Del Mar in front of an audience of over 20,000 people. The star -studded crowd included a few notable people from Crosby’s list of friends, such as Clark Gable and Carole Lombard. Though his horse lost in a close race, the event and his promotional efforts created a great deal of buzz about the happenings at Del Mar, and the fun has yet to stop.
Crosby’s version of “White Christmas” sold more than 50 million copies, making it the leading single of all time.
After they had met at the Del Mar Turf Club in the 1930s, Crosby and Bob Hope teamed up to create seven movies called the Road To... series. That became one of the most successful film series of all time.
Crosby was the first winner at Del Mar with his 2-year-old gelding, High Strike.
In 1935, Crosby became a passionate owner and breeder of racehorses and ran them in his trademark blue and gold silks.
Crosby developed a working relationship with camera engineer Lorenzo del Riccio of Paramount Pictures while getting involved in the racetrack business. Riccio invented the photo-finish camera, which was installed at Del Mar during its opening season in 1937.
RACING TO THE FRONT OF THE PACK AT DEL MAR THE EXPERT: JOE HARPER President and CEO of the Del Mar Thoroughbred Club Joe Harper got his start at Santa Anita Park and left his position as Executive Vice President of the Oak Tree Racing Association for Del Mar. He has brought Del Mar through a series of unparalleled changes and successes since assuming management of the Thoroughbred Club in 1978. During his tenure as CEO, he has established Del Mar as America’s top racetrack for daily average handle and attendance. His attention to detail and consideration of the club’s rich history has allowed him to preserve its simultaneously elegant and casual ambiance. In 1993, he completely overhauled the grandstand at a whopping $80 million. He oversaw the replacement of the 53-year-old turf course in 2014, and in 2015, spearheaded the removal of the aging Polytrack, that was replaced by a new dirt course which debuted over this past summer.
Q: Cecil B. DeMille was your grandfather, so you have hosted parties at your home with worldrenowned celebrities. What’s your favorite memory of Bing Crosby specifically? Joe Harper: Well, I only met Bing once, and he came out to the track in 1977, the first year I was here in a management position. We chatted for a while, and he was amazed at the additions and improvements we had made since 1937. He was very complimentary and enjoyed his visit. That was the same year he passed away—just a few months later, actually. I was glad he made it back. His widow, Kathryn, has been here. She came down close to 10 years ago; she had never been to the track, so I got to spend some time with her. She brought tons of great old photographs of celebrities that were all taken here at Del Mar. That was fun for us all to see. Q: There isn’t a bigger connection to Hollywood than that! What was it about the tracks that piqued your interest and swayed you from following in the footsteps of your famed grandfather? JH: I think Del Mar and I, to some degree, got our roots in Hollywood. At the time, I was in management at the Santa Anita racetrack, so when they asked me to come down here, it was a very natural fit. I think that Del Mar allows the ability to skew its marketing to Old Hollywood and our roots. That in itself made it much more intriguing to me; the ability to talk about the venue and market rather than just racing. Q: What has been the biggest change during your tenure with the Del Mar Thoroughbred Club, and with horse racing overall? JH: I think the biggest change was when we went to off-track wagering. It was introduced in New York. We looked at that and thought, “Well, we know how not to do it,” because New York had a different reason for putting in off-track wagering. They were bailing out the city of New York financially and not really helping out the tracks, so we learned a little lesson there. It took us about four or five years
until everyone could say, “This is the way it should be done.” It was a tremendous boost for us. At the time, we had fans coming from the Los Angeles and Orange County areas. All of a sudden those fans had a chance to drive over to Santa Anita or Hollywood Park to place their bets. We knew our on-track business was going to be impacted. What I never realized was that it would be such a positive growth in our mutuel handle. I remember saying, “We’ve never made so much money, but we’re a little lonely counting it down here.” That gave us a great opportunity and a challenge to come up with marketing ideas to build our on-track experience. That’s what we’ve been doing, and for now we seem to have the best of both worlds. We went from averaging $3 million a day to $13 million a day, so you can see where the growth has been. We are really happy here, and lucky to have such a great group of people. Q: Opening Day at Del Mar attracts quite an audience; what have you implemented to keep people coming back while attracting younger attendees? JH: If you go back 20 years ago when we gave a very hard look at what our marketing direction was, it’s kind of funny. We did some marketing research, put out a questionnaire and phone interviews about whether or not people come to Del Mar, and what they like about it. I was more interested in the “no” answer—why they didn’t come to Del Mar. The frustrating part was that they really didn’t have an answer. The overall comment was, “I don’t know.” They had heard very good things about it, and we had a very high recognition factor, but they never got around to it. I think we figured out that what they were saying was really, “Well, I don’t like horse racing,” and we decided that we should take a different direction with our marketing. We decided to market our venue rather than our product, and that’s what we’ve been doing for over 20 years now. You don’t see many horses in our commercials—you
see a lot of pretty people. You see parties and folks having a great time. We brought in concerts on Friday nights and some Saturdays, we have Family Fun Day, the Opening Day party and the Crazy Hat Contest—even the Cougar Contest for a while! We’ve done some funky things over the years that have made Del Mar an all around fun place to be for everyone and, by the way, you’ll have fun betting on the horses, too. Q: What has been the most exciting race you’ve witnessed? JH: Well I think at Del Mar, the most memorable race was when we first had a million-dollar race. Also, when we had enough handle and betting to have a million-dollar purse on a race. John Mabee, who was the track chairman of the board at the time, managed to win the first Pacific Classic race with a horse called Best Pal. That horse went on to run second in the Kentucky Derby and was a very successful horse. Q: What do you consider to be your greatest accomplishment at Del Mar? JH: Keeping my job all these years, I guess! I think that Del Mar has accomplished a lot and has been probably more successful than any track in the country, especially when you consider the growth of where we were and where we’ve come with our average handle and attendance. I think the accomplishments go with having such a great crew here. Over the years, we’ve managed to put together top-notch people. Q: What is your advice for someone attending Bing Crosby Season Opening Day for the very first time? JH: Come early! I think that there are so many things going on during Opening Day, and there’s such a great party atmosphere. I’d say enjoy it for what it is. It’s great racing, great people watching, goofy things going on—I love it.
Horse Racing 101 Races run each week from Thursday through Sunday. Races are 3.5-4 hours with 30 minutes between each race. Each race only lasts 1-2 minutes. “Post Time” is the time at which each race begins. The Paddock is the oval area where the horses are saddled up 30 minutes prior to each race.
Watching the horses warm up can help you pick a horse to bet on. Jockeys mount their horses and head to the track about 12 minutes before their “Post Time.”
Races begin at 12:30pm. Racing on Thanksgiving Day, post time 11am. Special events every Saturday. | SEPTEMBER 2015 | 141
F a ct n u F ◀
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HORSE’S AGE Every horse celebrates a birthday on JANUARY 1ST, regardless of the horse’s actual birth date.
how to bet
OFF-TRACK BETTING (OTB) Sycuan Casino
QUICK TIPS TO MAKE SOME CASH
WIN: You win $ if your horse wins first place. PLACE: You win $ if your horse gets first or second place. SHOW: You win $ if your horse finishes first, second, or third place.
2
2 1
The Daily Double
Quinella
Exacta
tri-Fecta
HOW TO WIN:
HOW TO WIN: You must pick two horses who finish first or second (doesn’t matter the order) in a single race.
HOW TO WIN: You must pick the horses who will finish first and second, in the exact order, in a single race.
HOW TO WIN: You must pick the first three horses who will cross the finish line, in order from first to second to third place.
You must pick the winner in two consecutive races. Bet must be placed before the start of the first race. 142 |
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2
3
4
SUPER Fecta
HOW TO WIN: This one’s a real doozy. You must pick who will win first, second, third and fourth - in that exact order!
This casino is the only venue to place bets other than at the Del Mar Racetrack. Betting in the OTB Room at Sycuan Casino is almost as good as being at the racetrack—all of the same bets are available! There are 14 big-screen TVs for live viewing. Open Wednesday through Sunday, 11am-11pm.
HORSE WHISPERER THE EXPERT:
BOB HESS, JR. Trainer Robert Hess, Jr. followed in his father’s footsteps of horse training and got his start in his hometown of Chula Vista, CA. In 1983, he became his father’s official assistant trainer and began training on his own in 1987. That year, Hess took home his first victory from none other than the Del Mar track. Hess has been the trainer of many world-renowned horses, including Grade I winners River Special and D’Wildcat. His notable graded stakes winners include: Know Heights, Guide, Slerp, Shellbacks, De Puntillas, Forty on Line, Wekiva Springs, National Park, The Tender Track, Penny Marie, Spring Meadow, and Chandtrue. Last summer and fall, Hess and Kent Desormeaux had an impressive season at Del Mar, taking home 14 wins and three stakes.
Q: At what age did you start training horses with your father? Bob Hess, Jr: I always wanted to spend time with Dad as a youngster. The easiest way to do this was to go to the racetrack with him whenever possible. By the age of 6, I would get up early, go to the barn on weekends, and spend the entire day at the racetrack. My desire to spend time with Dad turned into a love and respect for the horse and for the diverse, ever-changing racetrack lifestyle. Q: You graduated from Stanford with a degree in economics, and you also played baseball on the prestigious university’s team. Did you have hopes of playing professional baseball, or was training horses your dream from the get-go? BH: In my “perfect world” the goal was to play baseball as long as possible followed by a long career as a trainer. While I hoped to continue playing throughout my college years, the reality was that I wasn’t talented enough to compete at that level. Halfway through my freshman year, I turned my focus toward a wellrounded college experience. Q: You won your first race at Del Mar. Is it safe to say that it is your favorite track? BH: My first win was, in fact, at Del Mar on July 31, 1987 with a classy old gelding named Parlapiano. However, as a child, my mom and dad would take my three siblings and me to Del Mar every summer for a few days of R and R. To this day, Del Mar is my favorite racetrack because it the perfect balance of tradition, quality racing and excitement. From the fall of 1983 through the spring of 1987, if I wasn’t at Stanford, I was my dad’s assistant trainer at Del Mar. Those were the best 4 years of my life. I have a great respect for racing nationally. However, without a doubt, Del Mar is my favorite. I always say a win at Del Mar is better than two wins anywhere else. Q: What is your fondest memory as a trainer? BH: While I have experienced many wonderful moments throughout my career, I would have to say my most memorable experiences as a trainer is the ability to experience narrow defeats. Also, experiencing trips to the saddling paddock and winner’s circle with family, friends, clients and my two sons, Garrison and Christian. Q: Did you have a favorite horse during your years as a trainer? BH: My favorite horse, undoubtedly, is a horse named
Slerp. He was my first “good” horse. Not only did he win stake races for us throughout the country, he also won multiple stakes races at Del Mar. What I admired most about him was his tenacity and desire to win. He would give his best every time he ran. He never lost a photo finish. Q: You have been taking the racing world by storm since you teamed back up with Hall of Fame jockey Kent Desormeaux! You both also had show stopping careers in the 1990s. What has been the biggest difference since then? BH: Kent and I are friends first and foremost. The key to our success is that we respect and trust each other. He lets me do my job, and I let him do his job. The early ’90s were a fun and exciting time in our careers. The biggest difference between now and then is that we have both learned to even out the highs and the lows in life and at work. Mom and Dad always said that I am never going to be as good or as bad as “they” say I am. They were right. Q: Last summer, you had an impressive 14 wins. What are you hoping for this year, and how do you expect this year to be different from last year? BH: Last year was refreshing, fun and satisfying. A similar or better result would be fantastic. This year we have about 10 more horses in our barn including a greater number of 2-year-olds. It would be gratifying to win a top tier handicap race or two with several of our horses this year. However, the horses’ well-being and jockey safety is all that matters. Q: What is your favorite aspect of Del Mar’s Bing Crosby Season? BH: There is no disputing the exciting, fun, vacation like atmosphere of the summer meet. The Bing Crosby meet, while eagerly anticipated by all, greatly exceeded my expectations. In addition to top-quality racing and superb weather, the fan base was most impressive. From first-time visitors, to parents with their kids, to the seasoned veterans, the fans all thoroughly embraced the Old Hollywood theme that Del Mar management envisioned for its inaugural Bing Crosby venture. By all accounts, the Bing Crosby meet succeeded in giving all a taste of what racing was like in the early to mid-1940s.
How to Navigate the Track: QUICK TIP: The ushers wearing green can help you get to your seats. Have your tickets ready and they will show you where to go! There are two sides of the track – Stretch Run and Clubhouse.
ADMISSION TICKETS: One admission ticket during the fall gets you access to both Stretch Run and Clubhouse areas
RESERVED SEATING: Reserve your tickets early and get the best seats by visiting www. DelMarScene.com Clubhouse Reserved – Outdoor, shaded seats located beyond east of the finish line Stretch Run Reserved – Outdoor shaded seats located before west of the finish line
“My favorite horse, undoubtedly, is a horse named Slerp. He was my first ‘good’ horse. Not only did he win stakes races for us throughout the country, he also won multiple stakes races at Del Mar. What I admired most about him was his tenacity and desire to win.”
– BOB HESS, JR.
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Del Mar Bing Crosby Racing Events Schedule:
THURSDAY, OCTOBER 29: OPENING DAY AND HOLLYWOOD FASHION CONTEST: Opening day of the Bing Crosby Season is October 29, 2015. Channel your inner superstar and come dressed up as your favorite musical, TV or silver screen sensation because there is a Hollywood Fashion Contest! Whether you are a fan of Charlie Chaplin, Katy Perry or Lucy and Ricky, dressing like your Tinseltown favorites can get you the chance to win over $3,000 in prizes! This year’s contest categories are: Most Glamorous, Best Celebrity Look-alike and Best Dressed Couple. For tips and tricks for your Hollywood makeover, follow Del Mar on Pinterest. SATURDAY, NOVEMBER 21: REGGAE FEST AND COLLEGE DAY TAILGATE: Attention college students! Come one, come all! With a valid student ID, college students will receive free admission, discounted prices on food and drinks and the chance to enjoy some SoCal reggae bands perform on the beautiful Seaside Stage during Reggae Fest! In addition to seeing this amazing performance, attendees will also get to enjoy DJs, receive tons of free swag, and have a chance to win tailgate game giveaways! For the full event schedule and band lineup visit DelMarScene.com. THURSDAY, NOVEMBER 26 (THANKSGIVING): DEL MAR FAMILY MILE FUN RUN: The Del Mar Family Mile Fun Run starts at 8am, where runners will have the chance to run in the footsteps of Thoroughbreds and rub elbows with famous Del Mar jockeys as they complete a one-mile loop around the track. The first post of the day is at 11am. Race goers can choose to head home after catching a few races for their Thanksgiving feast, or celebrate at the
track with family in the Turf Club for a luxurious Thanksgiving meal featuring a traditional Thanksgiving menu and craft cocktails! Call to make reservations or visit their website for more information. Keep in mind, the Turf Club’s dress code is strictly enforced. FALL FOOD TRUCK FESTIVAL: (Exact Date Tentative) Bring your appetite, friends and family to enjoy culinary delights from over 40 of LA, OC and SD’s very best food trucks! These mobile treats are sure to tantalize your taste buds, and the event is free with racetrack admission from 10:30am–4:30pm in the Seaside Concert Area. Bon appétit! BEER & CIDER FEST, FLEECE PULLOVER GIVEAWAY DAY AND THE MOVEMBER GALA: (Exact Dates Tentative) Gentlemen, rock your mustaches like a badge of honor. Ladies, feel free to draw (or stick) one on! Your rockin’ stache gets you free admission, and it’s a fantastic day to have it! Over 100 San Diego craft brews and ciders will be featured, and attendees will receive five, seven-ounce tastings for $20 (free with racetrack admission). The event starts at noon and ends at 4pm. After the tasting ends, stick around to enjoy the concert immediately to follow. Once the sun sets and the air gets a little chillier, visitors can bundle up in their very own Del Mar fleece pullover that will be given out to fans as they enter the gates (while supplies last).This snag-worthy item features Del Mar’s signature fall black and gold diamonds! Let’s not forget about those mustaches, though! Patrons can find ticket information for the official San Diego Movember Gala Party held in the Seaside Cabana by visiting DelMarScene.com.
Reoccurring Events: FREE & EASY SUNDAYS: Receive free Stretch Run admission, program and seat as well as half-price domestic draft beer, soda and hot dog at Stretch Run Concession Stands! You must be a Diamond Club member and scan your membership card at designated admission gates as well as the concession stands. Sign up via Del Mar’s mobile app to easily scan you virtual Diamond Club Card.
DAYBREAK AT DEL MAR: Early to bed, early to rise surely pays off for this weekly event! Those who want to catch a glimpse of majestic Thoroughbreds completing their early morning workouts as the sun rises can head to the Clubhouse Terrace Restaurant every Saturday from 7:30am–9:30am. Get
all of the behind the scenes racing info from the former jockey and current event announcer, Jeff Bloom, while enjoying delicious breakfast fare such as hand crafted egg sandwiches, sausage quiche, fresh pastries, juice, coffee and even mimosas. What a way to start the day!
BING + BUBBLES + BRUNCH: Grab your BFFs, head to the exclusive Turf Club at Del Mar and enjoy a different brunch menu every Sunday which includes bottomless mimosas at your reserved Turf Club table! Tickets also include a Turf Club table for the race day as well as Turf Club admission. Attendees must comply with the Turf Club’s dress code. Cheers to that! Visit DelMarScene. com for details or call 858.755.1167.
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A THOROUGHBRED CAREER IN FULL BLOOM THE EXPERT:
JEFF BLOOM Former Jockey, Owner of Bloom Racing Stable LLC At 13 years old, Jeff Bloom attended his first race at Del Mar. Unbeknownst to him, that was a life defining day, as he told himself, “That’s it, I’m going to be a jockey.” Since his epiphany at Del Mar, he has made racing horses his life pursuit. With over 30 years in the industry, Bloom has served as a professional jockey, racing manager, marketing and media relations consultant and broadcaster. During his 9-year tenure as a jockey, Bloom raced at the most prestigious tracks in North America. Upon hanging up the saddle, he became the main workout rider for renowned trainers, including Eddie Gregson and Hall of Famer, Charlie Whittingham. Most recently, his horse Soul Driver won the Oceanside Stakes at Del Mar on Opening Day over the summer. Bloom also went back to school and earned a Bachelor of Science degree in financial services from San Diego State University. Thus, he added a successful business venture in software technology, sales and corporate business development to his already impressive resume. Bloom also serves on the board of a non-profit organization, the Ivey Ranch Park Association, which provides therapeutic services and care for special needs children through therapeutic equine activity.
Q: You are a veteran in this industry, and were a jockey for nine years. Tell us your favorite memory as a jockey. JB: This is an easy one. My favorite memory is riding my very first race in front of a hometown crowd at Del Mar racetrack when I was 18 years old. I remember looking up at the grandstand during the post parade and thinking it was magical. Q: What has been the highlight of your overall career in the horse racing industry? JB: The highlight of my career is a combination of many things since my role in the industry spans across so many different areas. But certainly getting my racing stable’s first acquisition to the Breeders’ Cup is right there at the top. Q: What has been the biggest change in the industry over the three decades you have been involved? JB: I think that the evolution of technology has allowed for much broader interaction with the fan base via social media and other media outlets. Before social media, racing was just about the sport. We have seen a big trend towards the
entertainment aspect of the game. Video, TV, etc. allows the fan to be front and center. Q: How has the industry improved over the last two decades? JB: Better controls are being enforced to have uniform drug policies and procedures. We still have a ways to go, but at least we are on the right path. Also, the industry is making great progress in providing solutions to the welfare, retraining and retirement of racehorses. They are also making the effort by following their careers on the racetrack through organizations such as the Thoroughbred Aftercare Alliance that provides funding for accredited facilities. I actually just joined the advisory board. Q: What inspired you to be part of the horse racing industry? JB: My eldest brother brought me to Del Mar when I was very young, and I knew the second I saw the horses and jockeys in the paddock that I was going to become a jockey. I fell in love with the whole experience. Q: What was the scariest moment for you as a jockey? JB: Early in my career, I was riding a race at Golden
Gate Fields and the horse stumbled coming out of the gate. I fell off the side of the horse but hung on just enough to climb back aboard halfway through the race. I remember looking back and seeing the number of horses that would have certainly run me over. Somehow, I was able to use my adrenaline to climb to safety. The horse was a huge help in the process. Normally a horse would be all over the place in a situation like that, but this particular horse took care of me. Q: What was the best moment for you as a jockey? JB: Winning the 1985 Manitoba Derby on a California-bred named Kamp Out. Q: Besides the races, what is the one thing attendees of the fall season should not miss? JB: Daybreak at Del Mar. This is a wonderful opportunity for fans to experience the “behind the scenes” of racing. You can watch the majestic animals go through their training and learn about the entire process. You get all of this while enjoying a tasty breakfast alongside the track!
“People see that there are races taking place pretty much every day of the year. What people often don’t realize is how much it takes to get a horse ready to run in a race. Sometimes it takes as long as one year if not longer.” – JEFF BLOOM
Bing Crosby Season Event Lineup: Thursday, October 29: Opening Day & Hollywood Fashion Contest Friday, October 30: Breeders’ Cup Simulcast & Betting Challenge Saturday, October 31: Breeders’ Cup Simulcast & Betting Challenge, Daybreak at Del Mar Saturday, October 31: Daybreak at Del Mar Sunday, November 1: Bing + Bubbles + Brunch Saturday, November 7: Daybreak at Del Mar Sunday, November 8: Free & Easy Sundays Sunday, November 8: Bing + Bubbles + Brunch Saturday, November 14: Daybreak at Del Mar Sunday, November 15: Free & Easy Sundays Sunday, November 15: Bing + Bubbles + Brunch
Saturday, November 21: Reggae Fest & College Day Tailgate, Daybreak at Del Mar Saturday, November 21: Daybreak at Del Mar Sunday, November 22: Bing + Bubbles + Brunch Sunday, November 22: Free & Easy Sundays Thursday, November 26 (Thanksgiving Day): Family Mile Fun Run, Special First Post time at 11 a.m. Saturday, November 28: Daybreak at Del Mar Sunday, November 29: Free & Easy Sundays Sunday, November 29: Closing Day & Bing + Bubbles + Brunch Other Events: Beer & Cider Festival, Food Truck Festival, Fleece Pullover Giveaway, Movember Gala
Tip: There will be two concerts for the season. Concerts are free with racetrack admission purchased prior to the last race. Admission for concertgoers after the final race is $20. The last race will start at approximately 3:30 p.m. Don’t wait until the last minute!
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PHOTO BY: Valerie Kon
home
/away
Sept. 2015
150 HOME EXPERT Designer Paul Basile Turns His Creative Visions Into Reality
154 SETTING THE TABLE Wake Up and Feast at Loews Coronado Bay Resort
158 ESCAPE Immerse You and Your Soulmate with Utopian Island Life at This Tropical Paradise
170 AWAY EXPERT Sitting Down With World Traveling Wonder Woman Kiersten Rich of The Blonde Abroad
176 SU CASA
170 AWAY EXPERT Wanderlust or Bust
See Why a Canvas Can’t Compare to the Beauty of La Jolla’s Contemporary Brushstroke
PHOTO SHOOT LOCATION: QUEENSTOWN PUBLIC HOUSE 1557 Columbia St San Diego, CA 92101 619.546.0444 www.queenstownpublichouse.com THE BLONDE ABROAD www.theblondeabroad.com
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BASILE STUDIO 840 11th Ave San Diego, CA 92101 619.234.2400 www.basilestudio.com
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“
FOR ME IT’S ABOUT THE DETAILS.
I will notice a corner or a wall or a design component. I try not to be influenced by other people’s ideas but to have my own thoughts, but, as they say, ‘everything’s been done before. I’m just redesigning it.’”
The King of Restaurant Design, Paul Basile Brings Distinctive Designs to San Diego
WRITTEN BY: ROBIN DOHRN-SIMPSON PHOTOGRAPHED BY: JOSIE GONZALES
THE EXPER T
PAUL BASILE Designer, Fabricator, Contractor, Visionary and Owner of BASILE Studio
Favorite Style: Mid-Century Modern
aul grew up in a family where his father was a contractor in Detroit. He spent many years in his father’s shop and was very comfortable with construction. When he moved to San Diego, he worked with his brother, a general contractor, at BASILE Construction. “I did concrete mostly, sidewalks and handicapped ramps. We also did underground work. I did a lot of digging and sewer pipes,” Paul said. Eventually, his passion turned to design. “I would spend my weekends designing with friends.” This passion led to Paul venturing out on his own. Instead of fixing other people’s designs, he decided it would be more effective to create his own designs and fabricate them. Now he has his own company and builds what he dreams with his design team. Paul has earned his solid reputation as the king of hot restaurant designs. This year, BASILE Studio is expanding and designing creative office spaces, boutique hotels, and their first interior design project of common space for an apartment complex.
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“I think restaurants speak to what’s happening in the world right now. People are on their electronic devices and are not interacting with each other much. We look at it as a social experiment. We try to find ways for people to communicate with each other.” — PAU L B ASI L E
Q: Did you have any mentors to show you the ropes of this industry? Paul Basile: I’m self-taught. I learned as I went. I didn’t have any mentors to go through. I worked with a lot of architects and learned to fabricate and design through viewing. It got to a point where designers just said, “Why don’t you just do these parts for me?” So, I started doing different things—just a staircase or shelf. Then I started doing bigger projects. When I opened my restaurant in 2006, The Guild, I found that I would rather do the whole design instead of working with designers and architects, so I shifted my business toward that.
Paul took some time out of his busy day to talk to us about his past, present and future, including his big goals for 2015, like returning to his first loves: FURNITURE AND LIGHTING DESIGN. 152 |
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Q: Do you do anything to help designers? PB: I started a non-profit in 2005. It was geared toward teaching designers how to build. I did that for 2 years. We would give them the parameters and tell them they had to build it out of certain materials. We wanted accurate drawings from them. Then we judged all the entries, and the winners were the ones that we built. We’d build to their drawings, so it was kind of a lesson learned. At the end of the year, we’d show the furniture. One year it was furniture and one year it was lighting. It was cool. They got to see their design come to fruition. It was a passion project for them as opposed to a work related project. It was a great opportunity. I’m thinking about doing it again. Q: Do you currently mentor different designers? PB: I train my staff. Teaching what good design is, but teaching things I’ve learned in the past through
failure. I try to steer them in a direction. Sometimes the better way of mentoring them is by letting them fail. I keep telling them, “I know you want me to tell you the answer right now, but I can’t. You need to figure it out. Why don’t you go back to your desk and come back to me in a half-hour?” A lot of times, they’ll come back with the right answer. Q: What would you say your niche is? PB: For us, the key to our niche right now is that we build. There’s nobody doing it to our level. We don’t just do the design, we do the doors, the bar, and we’ll retrofit the building to achieve our goals with our design. That’s an opportunity where we can think outside the box. Most designers are limited to what’s available or what they can afford to buy. I go into five restaurants, and they all have the same this and the same that. We tell our customers that we’ll build it because then we can do what we want, and it looks unified. We get to have interesting components in our projects in the sense that they’re original. That’s what brings people to us. Q: You’ve designed many restaurants in your career. Are you seeing that design follows society or society follows design? PB: I think restaurants speak to what’s happening in the world right now. People are on their electronic devices and are not interacting with each other much. We look at it as a social experiment. We try to find ways for people to communicate with each other. Maybe they’re not stimulated by the food enough or
Research: When Paul travels, he likes to eat at four or five restaurants a day just to see how someone else has designed it, how the kitchen functions, and how the patrons interact. He always finds something clever in other people’s designs.
the environment, so they resort to their devices. For example, the bar stools at Ironside restaurant that we made have every two stools connected to each other. You’re not always going to have just two people. Say you have three. The third person is going to sit down next to the two and be connected to a stranger. It’s kind of fun. I’ve watched people interact. They swivel their chair to the person they’re connected to so they start talking. Q: Are you trying to create a design to have more communication between people? PB: A lot of our designs have the big community table or a fire pit in the table. For us, the social aspect is huge. I think people need that. We are anti-television in our spaces. Our designs are all TV free. Q: Do you prefer the concepts of isolated dining or more open dining experiences? PB: Every time we do a bar, they’re getting bigger and bigger. At Ironside, we went crazy. We have a bakery bar, a chef bar, a drinks bar and an oyster bar. People like the activity of the bar, so when we’re designing, we have to figure out how to get the bar in the middle of the whole thing. We’ll do a bar where the bartender is working, and then it’ll trail off to a two-sided peninsula, so they can be at the bar and be with their friends at the same time. Q: Why? PB: I think people are eating at bars more. Bartenders are always about speed. They give fast service.
They’re always moving. Even if they’re not busy at the bar, they’re in the back prepping. I mean, I only sit at bars now. I don’t sit at tables anymore. Now we’re doing a design where we are putting a row of booths at the height of the bar. The idea is that you’re going to get the bar experience, but you’re with your group at the bar. Q: Does your crew make all the furniture you use in your designs? PB: Yes, we make them all. Wood hard tops, plywood, stone, everything. We’re getting to the point where we’re doing digital designs in our tables. We try to venture off and have more of an experience. Q: What’s in the future for you? PB: I want to go back to what I love, which is furniture and lighting design. I want to start an online store. Q: Will you continue to expand into other interior design areas? PB: Yes. Another goal of mine is to design, build and decorate a building. I am a general contractor, so I can do all aspects of construction. Q: What inspires you? PB: For me, it’s about the details. I will notice a corner or a wall or a design component. I try not to be influenced by other people’s ideas but to have my own thoughts, but, as they say, “everything’s been done before.” I’m just redesigning it.
LOEWS CORONADO BAY RESORT 4000 Coronado Bay Rd Coronado, CA 92118 619.424.4000 www.loewshotels.com/coronado-bay-resort
Loews Coronado Bay Resort epitomizes the true Southern California lifestyle and brings you right to the sun, surf and charm you’d expect from a paradise in the Pacific.
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LOEW TIDE at C O R ON A D O BAY
A SEASIDE BREAKFAST IN BED AWAITS
WRITTEN & STYLED BY: TAUNA & DEWAYNE CARSON PHOTOGRAPHED BY: JOSIE GONZALES MODEL: SOFIA WILSON OF BRAND MODEL & TALENT, www.brandtalent.net
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oews Coronado Bay Resort is a seaside escape to a 15-acre private peninsula surrounded by the Pacific Ocean and Coronado Bay. As you enter the recently redesigned lobby, you are greeted by a magnificent grand staircase and a beautiful two-story chandelier of suspended glass. The floor of the lobby boasts a signature clock that ironically encourages you to lose track of time while savoring the seaside resort. Enjoy gorgeous views of the bay out of the floorto-ceiling windows from the cozy living room-style seating. The resort boasts five guest wings for its newly renovated 439 rooms. Among these are a Presidential Suite, two Vice Presidential Suites, four Bayside Villas, four Hospitality Parlors and 25 Executive Suites. We invite you in one of their Bayside Villas as we prepare for Setting the Table.
“I love working for the Loews Coronado Bay Resort because they make employees feel empowered to run it like our own business.” – EXECUTIVE CHEF NICOLAS BOUR
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Using techniques and influences from the surrounding area, Chef Bour has prepared his take on huevos rancheros. A delicate sunny side egg set atop a crisp tostada, a perfectly ripe California avocado with a side of gorgeous yellow and red grape tomato pico de gallo topped with fresh picked micro basil from the chef’s garden make one delicious dish.
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BREAKFAST IN BED: Chef Bour’s favorite item on the
room service menu is chilaquiles.
LOCAL EATERIES CHEF BOUR FREQUENTS ON HIS DAYS OFF: Las Cuatro Milpas North Park Farmers Market Little Italy Izakaya Masa
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s you drive around the beautiful resort, you come upon their four Bayside Villas. Detached from the main resort, but still very much part of the Loews atmosphere, these villas are right at the water’s edge. As you enter the villa, you are met with a cozy living space complete with two sofas, chairs and a TV. From the living area, you can open the French doors onto the balcony where you are treated to breathtaking views of Coronado Bay and the Bay Bridge. Best of all, these views extend to the bedroom where you can enjoy the beautiful Coronado Bay from the comfort of your bedside. Add in the oversized bathroom with double sinks and a huge bathtub with a walk-in shower, and you are guaranteed the casual elegance of an oceanfront home experience with all the comforts of resort life. The decor is vibrant but calm and relaxing; never hurried. The walls and sofas are decorated in cool blues reminiscent of the ocean, and the accent pillows are soft yellows inspired by the sunset. Seashell motifs and beautiful terrariums with sand bring the beach to you, and shimmering silver accents in the room mimic the reflections from the water. Yellow and red flowers are the perfect addition to give a fall look to the room. Loews Coronado Bay Resort epitomizes the true Southern California lifestyle and brings you right to the sun, surf and charm you’d expect from a paradise in the Pacific. Wake up easy and refreshed by ordering room service, expertly prepared by Executive Chef Nicolas Bour, for quality breakfast in bed. Take a deep breath of fresh air, listen to the relaxing sounds of the bay, and look out
across the gleaming water. Chef Bour, raised working on an organic farm in New Brunswick, Canada by his French father and American mother, has an appreciation for simple farm-to-table ingredients. After leaving Canada for the United States, Chef Bour sharpened his skills in some of the country’s best restaurants, training under a succession of experienced chefs. Though he learned the concept of farm-to-table preparation firsthand from his parents, it was from these seasoned chefs that he mastered the techniques and workings of a professional kitchen. Using techniques and influences from the surrounding area, Chef Bour has prepared his take on huevos rancheros. A delicate sunny side egg set atop a crisp tostada, a perfectly ripe California avocado with a side of gorgeous yellow and red grape tomato pico de gallo topped with fresh picked micro basil from the chef’s garden make one delicious dish. Paired with a delicious spicy Spanish salami, russet potatoes, and fresh watermelon radish, this dish is perfect for that end of summer or early fall breakfast in bed. Chef Bour says, “Huevos Rancheros is the most requested item on the menu because people who visit us want to experience authentic Mexican food.” With a gorgeous location like this, it’s no wonder why Chef Bour loves overseeing all of the restaurants for Loews Coronado Bay Resort. He further explains, “I love working for the Loews Coronado Bay Resort because they make employees feel empowered to run it like our own business.”
Seashell motifs and beautiful terrariums with sand bring the beach to you, and shimmering silver accents in the room mimic the reflections from the water. Yellow and red flowers are the perfect addition to give a fall look to the room.
A DAY IN THE LIFE: Being pampered by room service
isn’t the only way to enjoy great food at Loews Coronado Bay Resort. There is a restaurant overlooking the Coronado Bay and San Diego skyline, Mistral, where Chef de Cuisine Adam Cho blends his collection of sweeping cultural experiences into a global fusion menu with fresh, local products and flavors from around the world. Grab some breakfast and snack items at Market To Go, or enjoy breakfast, lunch or dinner at Market Café. You could also have a drink while rooting for your favorite sports team on the nine big screen TVs at Cays Lounge.
ON THE MOVE: After you are finished indulging
on delicious cuisine, enjoy one of the many activities the resort offers. From biking and walking on the waterfront trails nearby, to stand-up paddle boarding, kayaking, or even a day at the Sea Spa after a gondola ride. Whether your travels are for business or leisure, you’ll never have to leave the luxuries or comfort of the resort. Their calendar is bursting with family-oriented activities throughout the year, and there is always something for everyone in the family to enjoy. Mom can still catch her yoga class, Dad and the teens can take surfing lessons, and the little ones can go to Kid’s Club. If you feel like taking a break from paradise, the resort is conveniently located minutes from the charming resort village of Coronado and is a short drive to San Diego’s world-famous attractions. Check their website for more information on the restaurants and a full list of activities.
NATIVE KNOWLEDGE: Loews Coronado Bay Resort has
raised over $1 million for Silver Strand State Beach to protect, preserve and enhance the community resources by adding one percent optional tax from guests. They have partnered with state parks to provide educational programming and they have served over 3,600 people through 495 tours and activities.
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Tahitian
PAIR-A Where Adventure Turns Into a Happily Ever After WRITTEN BY: ERIK HALE & ERIN PRICE PHOTOGRAPHED BY: ERIK HALE
“Never go on trips with anyone you do not love.” – ERNEST HEMINGWAY You will hopefully travel places you love in this lifetime and see things that amaze and awe you. The more places you visit, the more likely it is that you will begin to categorize and rank them (just like we did on this trip). Each of these lists will hold places for the things you treasure most, from the view, the culture, the warmth of the locals, the pace of life, or even the clearness of the water. I can promise you that your list is incomplete if you have not visited the islands of Tahiti. Taha’a is a postcard come to life. Bora Bora is the screensaver on your co-workers desktop that she stares at while eating her packed lunch. Huahine is a #nofilter needed Instagram post. Tahiti is more beautiful than anything you could imagine. 158 |
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THE ST. REGIS BORA BORA RESORT Motu Ome'e BP 506-98730 Bora Bora, French Polynesia +689 40 60 78 05 www.stregisborabora.com
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RELAIS MAHANA Baie d'Avea BP 30-98731 Huahine, French Polynesia +689 40 60 60 40 www.relaismahana.com/?lang=en
THE FIRST STEPS INTO PARADISE:
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ur flight from LAX to Tahiti only took about eight hours and was very comfortable. We kept remarking how close it felt to previous destinations we traveled to like Hawaii and New York City—it had us wondering why we hadn’t considered 160 |
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this destination before. Our flight was with Air Tahiti Nui, and we thought it provided the island spirit we needed to begin this trip of a lifetime. As we boarded, we were greeted by a smiling crew member and a fragrant Tiare, or a Tahitian Gardenia, to place behind our ears. The attendants were very well dressed at takeoff, changed into more comfortable island wear during
the flight, and then back to their original outfits before we landed. It was the perfect mixture of the French and Polynesian cultures. The cabin was clean, bright and decorated with a soothing aqua and gray landscape. The seats were very comfortable, and we loved the two-four-two seat configuration. It made our two seats near the window seem even more
private. We had an interactive IFU (an in-flight entertainment system) with plenty of movies (we watched two), music and some very unusual local comedies. We flew into Papeete, Tahiti from LAX on Air Tahiti Nui, and arrived late at night. From there, we shuttled to a hotel, slept for seven hours and then went back to the airport for our interisland flight to Huahine.
I PUT A RING ON IT!
I
went to Tahiti with more than a vacation on my mind. My girlfriend Erin and I had been dating for three years, and I was ready to pop the question. Of course, there were several steps to take before doing so, and the first and probably most important was finding the perfect ring. I knew that I wanted it to be different, elegant, classy and hopefully handcrafted. One day after a walk on the beach at Crystal Cove, we were driving home through Corona Del Mar when I stopped in front of Mark Patterson Jewelry. With the cover that we needed to say "hello" to one of our partners, we quickly stepped in. Once inside, Erin and my daughter Makena looked around the showroom commenting on all of their beautiful jewelry. I made my way to the case that held the engagement rings and asked if we could peek inside. You should have seen Erin’s face. Makena was shocked also. They showed us several rings before settling on some that she favored. We left the store that day and never talked about the ring or our visit again.
! WHAT YOU SHOULD KNOW: The islands of French Polynesia combined are no larger of a land mass than Rhode Island. They became their own colony in 1880 and all 118 islands and atolls are scattered over an area nearly the size of Western Europe. There are eight archipelagoes including the Society Islands and are approximately equidistant from California and New Zealand. The distance from one end of the island groups to another is nearly 2,000 miles. (The Islands of Tahiti get half as much rain as Hawaii and have seven sunnier months!) Language is a hard barrier to cross when on traveling adventures. French is by far the most common language spoken outside of our resorts, but we found that most people within the resorts spoke great English.
I contacted Mark and Josette at the store and told them I was ready to get a ring for Erin. I was so nervous. We decided on a ring and the stone, soon after they went straight to work in their on-site manufacturing facility building on the exact ring I chose. She was going to love this. I told them that I needed it before we ventured to Tahiti, and sure enough it was ready the day before we left. It was hard keeping this a secret, and even harder packing it undetected and not giving her any clues for two full days. When we arrived in Huahine at the Relais Mahana Resort, I knew that this would be the place I would ask her. We stayed in the cutest hut right on the sand. You could literally jump from our back patio onto the white sand and within three big steps, have your toes in the crystal clear water. There was a lazy palm tree bowed outside our back door that framed the scene into a perfect postcard. That night, the resort was nice enough to set up a beautiful table on the sand decorated with shells and flowers. There was a dock in front of the resort that extended out about 75 feet and had lights shining into the water so you could see the fish swimming at night. I asked her to go look at the fish with me, and we left our dinner table. When we reached the end of the pier, I tapped her on the shoulder, and when she turned around, I was on one knee. She was not expecting this. She turned quickly and swatted at my hand. The ring came free, and I watched it floating freely in the air. I was lucky enough to catch the ring before it made its way to the ocean floor— and even luckier to hear her say yes. | SEPTEMBER 2015 | 161
RELAIS MAHANA Baie d'Avea BP 30-98731 Huahine, French Polynesia +689 40 60 60 40 www.relaismahana.com/?lang=en
The ring came free, and I watched it floating freely in the air. I was lucky enough to catch the ring before it made its way to the ocean floor—and even luckier to hear her say yes.
GET LOST & FIND YOURSELF Where We Stayed: RELAIS MAHANA
FAVORITE PART OF OUR STAY:
This one is easy. Proposing to my fiancée on the tiny pier in front of the restaurant and her response being “yes." Best day of the trip and best day of my life.
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ooking to get lost for a while? Maybe need to unplug from a hectic work life? Maybe you owe someone money and don’t want to be found. If you want to be alone on your own beach, drive down a secluded highway or swim in what feels like a private ocean, this is the place for you. We arrived on a tiny landing strip guarded by grass. On one side there was a rickety fence, on the other, rocks holding back the beautiful lagoon. We disembarked, gathered our backpacks and met our
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FAVORITE MEAL:
At lunch we ordered the ahi poke and were very impressed with the quality and the presentation. It was served in a carved wooden boat and would have easily fed both of us for dinner.
transport car just on the other side of the very small building being currently purposed as a terminal. The drive from the airport to our resort took 30 minutes or about the same amount of time as our flight had from Papeete. The drive became more beautiful with every turn. We drove past mountains but never up them. We were lagoon side for most of the trip staring at aqua-colored water so colorful that it is usually only possible with a really good photo filter. The island is so sparsely populated that we saw less than 10 people and even fewer cars during our drive.
We arrived at the property and were warmly welcomed by their staff. There are fewer than 40 bungalows, and we were lucky enough to have one directly on the sand. The rooms are clean, welcoming and rustic, but have all modern conveniences from home. We opened our patio door and stepped outside. We had 180-degree aquamarine ocean and white sand views. It was truly difficult to turn away. We found ourselves wanting to spend time sitting on our patio, just taking everything in. Since it was our first day on the Islands of Tahiti, we were a little restless and this resort
MUST-DO:
Rent a scooter. Tahiti is one of the few places in the world where riding a scooter is not scary at all. The roads are deserted, and there are hundreds of places to pull over to enjoy the view.
definitely offers alternatives for restless types. In the first day alone, we paddle boarded, snorkeled, swam and rented a scooter from the front desk. There are few nearby options for food, so stopping by the in-town grocery store is a good idea. However, the restaurant is wonderful and eating every meal there would not be difficult.
QA
MONETTE ALINE
Owner at Relais Mahana
Q: Describe the style of Relais Mahana. Monette Aline: We are wanting to be a lodge or boutique resort. We are a small property. We have 32 bungalows that are called "fare" here. They are all thatched like the local style. We do not want to be a design hotel. We want it to look the way it did in the ’50s or ’60s. We want to be simple. Q: What is the motivation for a person to stay here? MA: The most important thing is the island of Huahine. There are many things that are unique in Huahine. We have ancient fish traps and sacred eels that are only here. We are very secluded, but it is still only a 30-minute flight from Tahiti. It is safe from mass tourism—the kind of guest that might enjoy that seclusion would love it here. Q: Would you say that the island of Huahine and your resort might be reminiscent of how Tahiti was decades ago? MA: Yes. This island was like Moorea 30 years ago. There are only 6,000 inhabitants. You don't see many cars on the road and there aren't any traffic lights of course. Q: What is the best feature of your resort? MA: The beach. Your bungalow is directly on the white sand beach, and a lagoon is close by to swim in. There's a coral garden to snorkel right in front of the hotel and no one in front of you. Q: What islands do we see there in the distance? MA: From your bungalow you see Raiatea and Taha’a. The islands are about 25 nautical miles away and take about 3 or 4 hours to sail to. Q: How many visitors come to the resort from the United States? MA: About 25 percent of our visitors are from the United States. We find that most Americans end up in Bora Bora or Moorea and miss out on Huahine altogether.
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Q: What challenges exist for a traveler from the states when they come to Huahine? MA: The language. We could always use more English speaking staff on this island. At the resort it is fine, but it can be difficult outside of the island. Our menu is translated, and all of our front desk workers speak English. We are also great at speaking with our hands.
INSTAGRAM SHOTS TO POST
(I recommend the #nofilter because all filters are unnecessary here.)
Q: What is the nightlife like here? We have found it to be very quiet at night. MA: Don’t come here for nightlife—otherwise you will be disappointed. Come here to rest, not for a speeding life. Only relaxation. Q: As someone that grew up here, tell us a special place to go that only a local would know. MA: The church. I tell everyone about it, but they never go. The temple is great on Sundays—not for religion but to meet the people. They are so happy to meet you. When you are going there for mass (which starts at 10:30am) they will come and kiss you—the whole village will come and kiss you. They are so proud. They will even put you on the first row. They all wear beautiful hats and they sing beautiful songs. It is something everyone should do. Q: What is a must-try food that is unique to this island? MA: We have a neighbor, a Tahitian lady, who cooks every Sunday in the traditional Tahitian in-ground oven. We heat it up using hot lava rocks and put all the dishes in there. Piglets, fish, breadfruit, taro, all go in the oven; then we cover it with banana leaves and stand back while it cooks. It takes three hours to cook itself. You can go swimming, shopping or to church and when you come back, the food is ready—just like the ancient times.
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Where We Stayed: THE ST. REGIS BORA BORA RESORT
THE EXTRAEXTRAVAGANT
THE ST. REGIS BORA BORA RESORT Motu Ome'e BP 506-98730 Bora Bora, French Polynesia +689 40 60 78 05 www.stregisborabora.com
FAVORITE PART OF OUR STAY:
Waking up and plugging my iPhone into the thumping Bose system, pushing one of my bedroom windows open and plopping into the ocean below.
FAVORITE MEAL:
Even though we loved our morning breakfast, our five-course dinner held at Lagoon by Jean Georges in a glass-floor dining room, sharks underneath our feet, was by far the most memorable.
MUST-DO:
Make sure to snorkel in the Lagoonarium behind the spa. To say beautiful would be an understatement. For the more adventurous, the jet ski excursion trip around the entire island was the most fun we had on the entire trip.
I
f you chose the left-hand side of the plane as we did, your mouth is most likely still open from the views of Bora Bora you saw from your window. As you disembark the plane from the rear and enter the small, mostly glass airport, you realize you are situated directly on the water. As we began to gather ourselves, we are greeted by the representative of the St. Regis with a warm smile and a welcome flower necklace. He guided us through the sliding glass doors and on to our shuttle boat. What a great feeling to be whisked away by water across the vast lagoon to our retreat for the next few days. We were so excited. We passed other resorts and then finally our resort with their beautiful over-water bungalows. We arrived at our destination, and our mouths dropped. The resort property is breathtaking. Row after row of thatch-roofed over-water bungalows. Our butler loaded us into a six-seater golf cart and took us to our room, driving directly onto the thin bridges connecting our bungalow. While being escorted to our new haven, it was hard not to be distracted by the crystal clear water and the rays below. Once entering the room, we were given a quick tour that I hope the accompanying pictures can do more justice to than these words. Our bungalow was about 1500 square feet—one bedroom with separate living area and a massive bath area. The highlights of the tour were the wall-less shower, walk-in closet, the sheer mass of window open to the ocean below, and a large, private patio with dining cabana and swimming dock. It doesn't stop there. A Bose surround sound system and the see-through glass windows in the floor complete this perfect atmosphere. We were left with one direction. Call if you need anything—your butler is here to serve you 24 hours a day. We jumped wildly around the room and on the beds (sorry St. Regis) as we could not believe that this was for us. The view of the island was iconic. The only thing you could see from the bed was our deck and the ocean. The rooms and staff are as close to perfection as we have experienced. However, we got in a little bit of trouble on the last day because we overstayed our checkout by three hours. Can you blame us?
10 MUST-DO’S FOR YOUR FIRST TIME IN TAHITI: 164 |
| SEPTEMBER 2015
WAKE up by jumping
out of your bedroom window and directly into the ocean below in your overwater bungalows at The St. Regis Bora Bora.
JUMP down into the fresh water canal near the bridge and pet the super squishy sacred blue eyed fels in Huahine. GET ENGAGED on a boat dock over clear waters at the Relais Mahana in Huahine. Keep a good, tight grip on the ring in case your soon-to-be fiancée gets emotional and almost knocks it into the ocean.
RENT
a scooter and drive around the entire island of Huahine counting how many cars you pass. My guess is less than five.
WORDS
TO GET YOU BY: HELLO = Ia Orana (yo-rah-nah) HOW ARE YOU? = Maita’i oe? (my-tie
oh-ay) *The way I sound ordering a Mai Tai on vacation.
I AM FINE. = Maita’i vau. (my-tie vah-oo) THANK YOU. = Mauruuru (mah-roo-roo) BYE BYE. = Nana (nah-nah) *Also what I call my Grandma.
I LOVE YOU. = Ua here vau ia oe (oo-ah hay-ray eh-ah-oh-ay) *What I said at some point during my proposal.
LAY in a hammock tied between two palm trees and directly over the ocean at Le Taha’a Island Resort and Spa. Make sure to have your Mai Tai in hand.
HEAD IN to the town square and order a French Fry and Ketchup Baguette at Snack Hai Ling on Raiatea. All the cool kids do it.
DO NOTHING AT ALL, all day long, besides soaking in that ocean breeze and sunny rays. CLAIM your
HAVE YOUR BREAKFAST delivered by
canoe to your room at The St. Regis Bora Bora. This brings a whole new meaning to breakfast in bed.
FEEL like royalty while locals help you make your self-made flower crown at the Relais Mahana in Huahine.
very own motu for a romantic lunch while staying at Le Taha’a. White sand, live music and a great meal.
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TAHITI YACHT CHARTERS +689 40 66 28 80 www.tahitiyachtcharter.com
For the next three days, my fiancée and I had to employ every tactic imaginable to suppress our giggles. This boat was huge. It was the size where you were unsure what to call it. Was it a boat? A yacht? Whatever it was, we were living well above our means, and it felt good.
BOAT LIKE BEYONCÉ Where We Stayed: TAHITI YACHT CHARTERS
FAVORITE PART OF OUR STAY:
A
Watching a 3am lightning and thunderstorm from our cabin window.
s the dinghy putted along, carrying us along with our hopes and dreams, it closed the distance between the shore and our nomadic home. For the next three days, my fiancée and I had to employ every tactic imaginable to suppress our giggles. This boat was huge. It was the size where you were unsure what to call it. Was it a boat? A yacht? Whatever it was, we were living well above our means, and it felt good. We jumped out of the smaller boat and onto our yacht. We didn’t even wait for the tour. It was hard to believe that this was all ours. It was 56 feet long, had four separate guest quarters with private showers, an indoor and outdoor living room, and a killer sound 166 |
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FAVORITE MEAL:
Hands down the fresh fish, vegetable and coconut ceviche Xiao made for us onboard.
system. What did we want to drink? Where did we want to go? Was there anything they could do for us? These were the only hard decisions we had to make from then on for the next three days. We answered, “Champagne” or, “To that island over there” and, “Could you please plug in this Beyoncé mix?” This was by far the most unusual place we have ever stayed. We have traveled on boats plenty of times, but usually only in hour increments. They have always been a means of transportation, not a floating hotel. During our stay, everything we wanted happened with ease. We had breakfast waiting every morning, and I am pretty sure they thought there were more of us because the breakfast they served would have fed 10 people. We were served enough fresh fruit, scrambled
eggs, bacon and pancakes to feed a small army. There was toast with delicious jellies, granola and yogurt. Dinner was fresh, tropical and much like what you would be served in the nicest of restaurants. The best part of our stay was the freedom. Our skipper would pull out a map and ask us to point to where we wanted to go. He would make suggestions, but he made us feel like the boat was ours. We anchored the boat and jumped on the paddle boards in the lagoon, and we paddled up rivers in kayaks and were retrieved by the dinghy. After dinner, we would grab a glass of wine, walk to the front of the boat, and sit on the netting, staring up at the entire Milky Way galaxy in HD clarity. It is hard to imagine
MUST-DO: Skinny dip.
anything being more romantic. Beyoncé was right when she said, “If you like it, then you better put a ring on it.” And so I did.
QA
ALEX DELATTRE AND XIONARA AZZOPARDI
Skipper and Chef at Senso Lagoon
Q: If someone was coming to French Polynesia for the first time and had chartered a catamaran like this, what is one thing that they must do? Alex Delattre: I think they should see all of the Society Islands as there is such a difference between each island, and most people like to see sun, blue water and beautiful lagoons. Xionara Azzopardi: And the snorkeling. Q: You live on Raiatea so you might be a little biased, but which is your favorite island? XA: I don’t know. I love all of the islands, but I love Taha’a. AD: I love Raiatea and Moorea. Q: When people come on board, what is your favorite meal that you make for them? XA: The Tahitian Mahi Mahi with vanilla sauce and the raw fish which is a local specialty. Q: What is in the raw fish dish you made for us? It was beyond amazing. XA: Raw fresh fish (tuna), coconut milk, lime, cucumber, carrots, tomato, onion, ginger and green pepper. Q: What is the most dangerous thing that happens in your job as skipper? AD: When someone falls in the sea when it is stormy.
5 1.
Q: Has that happened? AD: (Laughs) No, no that has never happened.
MUST-TRY ACTIVITIES:
PADDLE BOARDING:
The calm water in the lagoons makes paddling a breeze. Paddle out as far as possible and lay down on your board for a serene experience.
2.
KAYAKING:
3.
JET SKI AROUND THE ISLAND OF BORA BORA:
4. 5.
Paddle up a river through the mangroves of Taha’a and take in the untouched beauty of the island. When you get tired of paddling, arrange for the captain of the catamaran to follow you upstream and tow you home in the dinghy.
Take in the beauty of the island, the sea life beneath you, and experience the thrill of speeding at 40 mph across what looks like the world's largest swimming pool. Please be careful and only do this if you are adventurous—make sure you maneuver your ski at least once, hard enough to toss yourself off the craft and into the lagoon’s remarkably clear and warm water.
HIKE TO THE TOP OF BORA BORA
Mt. Otemanu rises 2,200 feet above the lagoon. It is about a three hour climb to the top. Some sections require rope to navigate up steep inclines, so we would suggest seasoned hikers only try to attempt this one. At the top, you are rewarded with a breathtaking view of the island, lagoon and reef surrounding it.
SWIM WITH SHARKS AND MANTA RAYS
Q: What size is the boat we are on and who makes it? AD: Lagoon makes this boat; it’s French. It is 56 feet long and the most luxurious ship in our fleet. It has four guest rooms, and one especially big crew room. Q: How many people usually come on this size boat? AD & XA: (In unison) It depends… AD: All different. The best is five or six I think. AD: They have different sizes like this one for large groups or for a couple maybe the 40-foot boat. Q: If you could sail your boat from here to anywhere in the world where would you sail it? AD: (Laughs) Woah! XA: With our boat? Patagonia. AD: We would love to go to Patagonia. We would like to go in 2 or 3 years. Q: How long have you been sailing? AD: I was born on a boat, so I was 5 days old when I went on my first boat. Q: The meals have been amazing. Where did you learn to cook? XA: My parents have a restaurant in the south of France, and I learned by watching them cook. Q: Have you ever had celebrities on this boat? AD: We are not allowed to say. Q: Shake your head if yes? AD & XA: (Shake heads yes)
This is not for the faint hearted. Join a group for an excursion to find some wildlife. Curious Black Tip Sharks and Lemon Sharks swim within arm's distance of you. It is a truly unique experience. | SEPTEMBER 2015 | 167
LE TAHA’A PRIVATE ISLAND & SPA RELAIS & CHATEAUX Motu Tautau, Taha’a, French Polynesia +689 40 50 76 01 www.letahaa.com
Le Taha’a looks like it was taken straight out of “Swiss Family Robinson.” They want the place to seem authentic, and with 80 percent of the materials sourced locally, it definitely has that feel. It has been recently renovated and the attention to detail is perfect.
THE SHY TYPE Where We Stayed: LE TAHA’A PRIVATE ISLAND & SPA
FAVORITE PART OF OUR STAY:
FAVORITE MEAL:
W
The hammock between two palm trees over the ocean.
The amazing breakfast buffet.
e couldn’t believe our luck. Each part of our trip seemed to get cooler and cooler, and this time it was not just the setting, it was the weather. The Society Islands are tropical, and therefore rain is always a possibility, especially between November and April. Today that possibility came to life as the thunderstorm we had listened to in our cabin aboard the catamaran had caught up with us. We disembarked the yacht on to the pier of Le Taha’a
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| SEPTEMBER 2015
MUST-DO: Nothing at all.
in an absolute downpour. Le Taha’a is on its own island or motu off the coast of Taha’a. It is extremely remote and very private. We were greeted by their staff and handed umbrellas to make the trek to the lobby. When walking in, we were taken back by its showpiece, a 100-year-old Polynesian canoe built from one piece of wood. Le Taha’a looks like it was taken straight out of Swiss Family Robinson. They want the place to seem authentic, and with 80 percent of the materials sourced locally, it definitely has that feel. It has been recently renovated, and the attention to detail is perfect. It was amazing to hear that it takes 35 square
kilometers of bamboo to renovate the resort completely. We were escorted to our room through the rain, and we couldn’t believe our eyes. It was gorgeous. The selfie we took of us walking to our bungalow located over the water was the most popular of our trip. The rain could not spoil the crystal clear ocean, beauty of the curved walking bridge, or the warmth of the resort. We made the most out of our trip by having a poolside lunch between rain showers, drank champagne, and saw sharks and rays through the glass window of the floor of our room.
8
INSIDE TIPS:
SOCIETY ISLANDS: A GROUP OF ISLANDS IN THE SOUTH PACIFIC OCEAN
TAHITI: The main airport is in Papeete. The majority of the population lives here. BORA BORA: Probably the most popular and arguably the most beautiful of the islands. RAIATEA AND TAHA’A: Sister islands that share the same lagoon. Only a few small hotels are on the islands and Le Taha’a has its own motu (or island) just off the coast. HUAHINE: A remote island with a small population. Very few cars are on this island and zero stoplights. Two small islands are connected by a bridge that share a lagoon. MOOREA: Extremely popular with American tourists and in contention with Bora Bora as the most beautiful place.
BORA BORA HUAHINE
MOOREA TAHITI
RAIATEA & TAHA’A
*Map not to scale
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Wanderlust or
BUST
From Business Suit to Bathing Suit, This Blonde Bombshell is a WORLD-TRAVELING SENSATION
WRITTEN BY: ALEXANDRA SHUBIN PHOTOGRAPHED BY: VALERIE KON
THE EXPER T
KIERSTEN RICH
Creator of The Blonde Abroad: An award-winning solo female travel & lifestyle blog
Current 2015 Travel Priority: South Africa
For a world-renowned traveler, a comfy home-style vibe is the perfect place to let your hair down and talk about past, present and future goals. That’s why LOCALE met Kiersten Rich (AKA The Blonde Abroad) at the ever so quaint and welcoming Queenstown Public House. Queenstown is smack-dab in San Diego’s Little Italy, but don’t let their location mislead you about the offered cuisine. Rather than serving up pizzas or pasta dishes, Queenstown serves New Zealand food. While traveling across the island country, the two owners stumbled upon what might be referred to as a ‘hole in the wall’ spot with delicious burgers and lamb-based dishes. The two then spent a week in the cut learning the recipes themselves, which provided the backbone for their restaurant. Like the original recipes, the restaurant’s location (which was once a home) has been preserved for admiration. It’s classic, welcoming, bright and even has a cheeky sense of humor—an appropriate location for a brunch rendezvous to discuss business and travel.
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| SEPTEMBER 2015
PHOTO SHOOT LOCATION: QUEENSTOWN PUBLIC HOUSE 1557 Columbia St San Diego, CA 92101 619.546.0444 www.queenstownpublichouse.com THE BLONDE ABROAD www.theblondeabroad.com
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“I’ve become much more confident as a traveler. I used to be very Type A with my flights and accommodations needing to be planned, but not I now arrive somewhere and I don’t even know where I am going to stay the night. It’s changed EVERYTHING.”
Order Up! Y Queenstown Public House offers an array of delectable menu items with out-of-thebox names to catch your attention. Order one of the following on your next visit:
CLUCK & SQUEAL
all natural (grilled/fried) chicken breast, bacon, avocado, focaccia bun
HOGS & HEFFERS
organic grass-fed beef, bacon, avocado, edam cheese, focaccia bun
SENSIMILLA
mahi mahi, spicy coleslaw, fried avocado, potato bun
CAT’S CHILI
ground turkey, white beans, jalapeño Jack, corn, red onion, jalapeños, tortilla chips
BARE LIL LAMB add a fried egg for 1.00
New Zealand lamb, blue cheese, mint jelly, beets, focaccia bun 172 |
| SEPTEMBER 2015
KIERSTEN RICH’S MUST HAVES WHILE TRAVELING:
A camera bag
Bikini
(even when she is in Iceland)
iPhone
Two pairs of shoes
Stylish hat
“If you want to travel, then skip brunch and don’t get your nails done. I’m not going to go shopping to make myself feel better about the job I don’t like to work at. Set aside 20 to 30 dollars instead. You can’t have it all. There is compromise.”
When I first met up with Rich, she was vibrant, relaxed, but completely urbane. All I could think was, no wonder this girl is so successful. What started as a simple online record to keep her mom updated on her escapades and whereabouts has transformed into one of the world’s most reputable globe-trotting blogs. Rich now has a staff that helps her manage her content, so each aspect of her business has a continuously updated semblance. She travels about eight months out of the year, and uses her time to brand herself as not only a traveler but also a fashionista and music festival aficionado. And the gal is business minded; she understands what it takes to build success as she is the one who launched her website and branded her multifaceted image. Her blog and media outlets are an array of both what she refers to as “organic” and “inorganic” material. She not only posts photos of her travels, shares stories and advice, but she hosts giveaways and does promotions. So what’s the deal? How did she do it? For starters, it seems like she just let her spunky, spontaneous, and possible Type A freak flag fly! Rich exemplifies hard work, but there is something else about her character—she doesn’t try to pull a fast one on you. Just because she loves adventure and travel, she doesn’t force herself to fit into a mold. I couldn’t tell you if she owns cargo pants, but she’ll tell you first hand that she brought heels on a hiking trip. She is here to be herself, give her audience what they ask for, and live her own dang life how she sees fit. Anything else seems like an excuse, and that’s quite honestly charming, genuine and refreshing. Q: Explain the process of intertwining blogging and traveling? Kiersten Rich: Travel came first. So when I left my career in finance, I moved to Austria on a whim to start to re-discover what I was passionate about. I kept my online blog, but it wasn’t until about a year later that I discovered ‘blogging’ was a thing. Before that, I just kept it so I could tell my mom that I was alive while traveling through Southeast Asia. Q: How have your interests changed over the years while traveling? KR: I’ve become much more confident as a traveler. I used to be very Type A with my flights and accommodations needing to be planned, but not I now arrive somewhere and I don’t even know where I am going to stay the night. It’s changed EVERYTHING. You’re there to meet people and see things. It’ll all work out. Maybe it means I stay out all night. But I let my interests lead what I do instead of the other way around.
Q: What advice would you give to new travelers on obtaining that confidence? KR: Approach people! One thing I tell my readers is that it’s ok to have a plan, but one of the easiest ways is to keep it loose. For example, if you would like to spend one week in Europe, then you should know the region, but then let it go from there. Hostels are great because you have a group of 50 people right there to talk to. Meeting new people seems strange, but it just happens. Someone will always talk to you, or you talk to them. There is always something you’ll connect about. You just have to have the courage to strike up something. Q: Is there anywhere in the world you aren’t interested in visiting? KR: Umm, yes and no. It always changes because my next location is based on priority. At some point, there has got to be someone at the bottom of the barrel. It’s just that a lot of places are too emotional or take a lot of planning. I know I would love to go to some places, but it would require me to stay a minimum of two months to get the full experience and set up places to volunteer. Q: What is your current priority? KR: South Africa. It’s my 2015 ‘I gotta get there’ destination. And I want to go to Japan in a big way. Q: Do you feel like making your passion into a career has muddled the experiences you ultimately wanted to obtain? KR: They say don’t cross the two. You work so much, so when do I just step aside and take a trip for me? It got to a point where I wasn’t traveling for me anymore, and it was just work. I worked so hard to get these opportunities, so I worked even harder to make them work for me. This year, I have not stopped traveling for work, but I extend those trips to get the local’s experience. It’s a constant balancing act with the assignment. This year, I am sort of just going to take the trip to not worry about making money. Q: Being so popular within the travel community, do you ever feel limited to what you can post on the Internet, for example, Instagram? KR: There is the commitment to my social media outlets. My Instagram is a branded account; it’s curated. It’s travel and only up to a certain extent is it personal. As much as sometimes I want to just post about my best friend’s birthday or something, I have to be honest with myself and realize that’s not what it’s branded for.
| SEPTEMBER 2015 | 173
“You can have a lifestyle where travel is a part of it. Even if it weren’t my career, I’d make travel a priority. Travel helped me re-define something that was freelance. My ‘ah-ha’ moment was, ‘Wow, I can actually pursue something I am passionate about, and I’m good at it!’” – KIERSTEN RICH
Q: What advice would you give to someone who is worried about financially affording to travel? KR: Money I think is the number one thing with travel, and I think the problem is the same in the beauty and the fashion industry. You can’t tell someone they can’t look pretty because they don’t have the money, but we all find ways around that. You can go to Forever 21 and not Chanel. We make it work for us with clothing, and we can make it work for us with travel, too. It’s a conceived luxury, and that’s part of what I think I’ve proven. American media has portrayed things to be expensive, but it can be done. If you want to travel, then skip brunch and don’t get your nails done. I’m not going to go shopping to make myself feel better about the job I don’t like to work at. Set aside 20 to 30 dollars instead. You can’t have it all. There is compromise. Budgeting is so important. Q: How do you incorporate your normal routine into traveling? KR: Time, trial and error. I ultimately never unpack my toiletries, or change what’s in my carry-on. I’ll always need a neck pillow and hand lotion. I believe that less is more, but I also pack what I want. I think that’s why my blog has become more successful — I write for the normal girl. Q: What was your first major epiphany while traveling? KR: You can have a lifestyle where travel is a part of it. Even if it weren’t my career, I’d make travel a priority. Travel helped me re-define something that was freelance. My ah-ha moment was, “Wow I can actually pursue something I am passionate about, and I’m good at it!” Q: You often travel alone, but what is something you enjoy about traveling with a companion? KR: Solo traveling can be more social, so when I find a really good travel buddy they already know what I’m into. Plus it’s nice to do nothing with someone and share experiences. Q: Do you ever think you’ll get burnt out? KR: Yeah. Straight up. It’s with anything that you combine passion and work. You lose that sort of organic, raw passion. The lines are blurred. There are definitely times when I don’t want to live out of a suitcase. I’m close with my family, and I have an amazing group of friends. I don’t always have to be traveling. I don’t need to prove anything, and sometimes I need to just lower expectations for myself. The good thing is, I’ll never give up on my brand. It’s bigger than the blog. And if I traveled less, I’d actually have more time to work on that. Plus, I don’t need to travel to make more content: I’ve maybe written about 10 percent of my travels. Q: What else can we look forward to from you? KR: I’m really focusing on my female audience. I want to cater to their requests and their preferences. I want more content for them that’s practical. Also, more video content and getting them involved, like opportunities to travel with me!
SU CASA Our sneak peek inside gorgeous local homes
info@willisallen.com and 877.5157443 CO-LISTING AGENTS: TERRI ANDREWS DRE: 01171973
BOB ANDREWS DRE: 01186977
ESTATE OF THE ART A Residential Masterpiece That Fuses Nature and Aesthetics Under One Roof
WRITTEN BY: ANGELA HATCHER
Like an artist's masterpiece, this stunning magnum opus is set blissfully atop a world-class Pacific Ocean view in prestigious La Jolla, an idyllic beach suburb in San Diego County. This breathtaking, one-level estate was a collaboration between the genius of awardwinning modern architect Wallace Cunningham and the home’s original owners. Although it took three years to complete, it proved to be a place of paradise for the owners when they finally made it their home in 2000. Cunningham states, “If you open up a structure to the undulating space of sky, landscape, and view—the building becomes an everevolving organism.” His words prove to be nothing but the truth as it is a sublime and awe-inspiring property from every vantage point. This gravity-defying masterpiece, affectionately named Brushstroke, boasts a commanding 1.3-acre view of the sea. It also includes exclusive access to a private road that leads five miles to a private beach flanked with 250-foot vertical sandstone cliffs.
Willis Allen Real Estate/Christie’s International Real Estate 1131 Wall Street, La Jolla, CA 92037
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THE STRUCTURE IS LIKE A CLASSICAL SONG THAT PERFECTLY WEAVES BOTH MELODY AND HARMONY—IT IS ORGANIC AND UNDENIABLY ONE WITH NATURE.
CONTEMPORARY BRUSHSTROKE 9704 Black Gold Rd La Jolla, CA 92037 | SEPTEMBER 2015 | 177
THE HOME IS A FUSION OF UNMATCHED NATURAL WONDER AND ARCHITECTURAL DESIGN THAT MERGES INTO ONE ORGANIC BEING. WITH UNPARALLELED CRAFTSMANSHIP, BRUSHSTROKE IS A TESTAMENT OF PURE SIMPLICITY.
ALTHOUGH THE HOME OFFERS THREE SPACIOUS BEDROOMS, FOUR SPA-LIKE BATHS, AND A FAMILY ROOM, THE TRUE PIÈCE DE RÉSISTANCE IS THE CRESCENT-SHAPED, 12-FOOT-DEEP INFINITY POOL THAT IS COVERED IN MIDNIGHT BLACK MOSAIC TILE. A VISUAL AND AURAL SENSE OF SERENITY TRANSCENDS BOTH TIME AND SPACE—IT IS TRANQUIL, COMPOSED AND SOOTHING TO ONE’S SOUL.
1. Sits on 1.3 acres 2. Built in the year 2000 3. Boasts 5,000 square feet 4. Sits on a 56,000-squarefoot sloping corner lot 5. Offers three spacious bedrooms and four baths
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| SEPTEMBER 2015
This private property sits in one of La Jolla’s most affluent communities and offers the ultimate in security for the discerning buyer as it features the latest in a top-of-the-line visual security system. This home is a retreat, a private sanctuary and sophisticated at the same time. In La Jolla, there are many things to do. With its desirable climate, it is a magnet for active people who are often seen kayaking, swimming, playing tennis or simply enjoying the outdoors. As such, you better believe it is close to first-rate activities such as the Torrey Pines Golf Course, Black’s Beach, and the Del Mar Thoroughbred Club. However, if you are more of the indoor type, many upscale shopping and dining options are also easily accessible. Brushstroke is nestled in the perfect location to either have a laid back night in by the beach or a fun-filled night out at Downtown San Diego. The raised structure is a rare, but uncomplicated treasure as it is a simple glass box. It is bold. It is pure. It is daring. The rectangular, contemporary structure boasts 5,000 square feet
on a 56,000-square-foot lot. The pristine living space becomes expansive and visibly unrestrained with an unexpected 3,000-square-foot terrace. From the open terrace and throughout the interior, the home features 11-foot movable panels of glass with doorways that open completely, making the indoor and outdoor space synonymous with one another. The structure is like a classical song that perfectly weaves both melody and harmony—it is organic and undeniably one with nature. Cunningham has captured the yin and the yang of nature’s ever-evolving reflections of time and space. Also the spirit of the environment as it harmonizes with nature and its moodchanging views, its vast ocean, and its natural habitat. Rich, dark imported French limestone seamlessly covers the entire floor space. On the exterior of the property, the natural stone has been acid washed and sandblasted, and in the interior of the home it has been highly polished. The home is framed entirely in giant, naturally distressed and reclaimed ancient redwood timbers that
SMALL PHOTOS BY: Cameron Acker
were carefully disassembled from a 100-year-old water tower in California’s Redwood Empire (or North Coast) region of Northern California. An unusual hanging fireplace with a chimney over the hearth nobly takes center stage in the main living area. Although the home offers three spacious bedrooms, four spa-like baths, and a family room, the true pièce de résistance is the crescentshaped, 12-foot-deep infinity pool that is covered in midnight black mosaic tile. A visual and aural sense of serenity transcends both time and space—it is tranquil, composed and soothing to one’s soul. As evening falls, the lightscape adds an unexpected luminous effect. The reflection of water dances across the glass panels adding a glow both to the home and outdoor areas. The estate’s lush surroundings are that of traditional Japanese gardens designed by the famed modernist landscape architect, Joseph Yamada. “I believe that Yamada’s way of shaping grounds to
look like they have been created by nature sets him apart from many of his contemporaries,” says Charles Birnbaum, founder and president of The Cultural Landscape Foundation. Unlimited trees, mature bonsais, forest bamboo, and winding pathways trail through graceful and delicate flower gardens with pebbles resting underneath the raised house. A tennis court is also featured on the west side of the property. Co-listing agent and real estate expert Bob Andrews is passionate about this extraordinary La Jolla treasure. He says, “This property is simply one of the best homes from an aesthetic and functionality point of view. It’s one of the best I’ve ever been in; there is nothing else like it.” The home is a fusion of unmatched natural wonder and architectural design that merges into one organic being. With unparalleled craftsmanship, Brushstroke is a testament of pure simplicity.
1. Torrey Pines Golf Course 2. Downtown San Diego 3. Black’s Beach 4. Del Mar Thoroughbred Club 5. Old Town San Diego
CUNNINGHAM HAS CAPTURED THE YIN AND THE YANG OF NATURE’S EVER-EVOLVING REFLECTIONS OF TIME AND SPACE. ALSO THE SPIRIT OF THE ENVIRONMENT AS IT HARMONIZES WITH NATURE AND ITS MOOD-CHANGING VIEWS, ITS VAST OCEAN, AND ITS NATURAL HABITAT. | SEPTEMBER 2015 | 179
thank YOU
TO OUR PARTNERS 24 Carrots
Lotus Thai
4G Wireless Verizon
Lumberyard Tavern & Grill
A7D Creative Group
Madison Leather & Luggage
Amy Rae Boutique
Marine Street Financial
Andaz
Oceana Restaurant
Bayside Landing
Omnia Nightclub
Bernardo Winery
Outlets at San Clemente
Board & Brew
Press Fitness
Brian’s 24
Puesto
Caesars Entertainment Group
Reign & Clover
Cassievan | Johnny B Hair Care
RMD Group
Cenci Ventures | Duke’s
Royal Tea Room
Cenci Ventures | Jake’s Del Mar
Sand & Sea Investments
Cinepolis
Sheraton Carlsbad Resort & Spa
Cody's La Jolla
Solterra Winery
Del Mar Thoroughbred Club
Sycuan Casino
Drai’s Beach Club
TechSpace
Eat.Drink.Sleep
The Acoustic Spot
Evans Hotel | Catamaran
The Fishery
Fish 101
The Headquarters at Seaport
Florent Restaurant
The Lafayette Hotel
Grapes & Hops Deli
The Sporting Club
Green Dragon Tavern & Museum
The W Hotel
Irvine Resorts
Verant Group
JC Resorts - Temecula Creek Inn
William Grant & Sons
K1 Speed Racing
Willis Allen Real Estate
L’Auberge Del Mar
Wood Group
Ladeki Restaurant Group
180 |
| SEPTEMBER 2015