Arroyo July 2015

FINE LIVING IN THE GREATER PASADENA AREA

July 2015

PERFECT PARTIES DISHING WITH PARTY PRO PEGGY DARK SUMMER SPLASHES Cocktails Go Retro

THE RULES Do’s and Don’ts for Successful Hosting and Guesting

ANTAEUS THEATRE COMPANY Debuts In Glendale

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by Alexander Vertikoff

A R C H I T E CT U R E . C O N S T R U CT I O N . I N T E R I O R S .

626.486.0510

HartmanBaldwin.com

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arroyo

VOLUME 11 | NUMBER 7 | JULY 2015

27

30

33

ILLUSTRATION (bottom left): John Sergio Fisher & Assoc. Architects, PHOTO (bottom right): Jim Simeone

PERFECT PARTIES 2015 13 PARTIES: PAST-PERFECT AND IMPERFECT A couple of seasoned Pasadena socialites offer words to the wise party-giver and -goer.

—By Patt Diroll and Diana Palmer

27 THE DARK NIGHT Catering queen Peggy Dark reveals tips for a memorable evening.

—By Bettijane Levine

30 GLENDALE GETS A THEATRICAL CENTERPIECE NoHo’s acclaimed Antaeus Theatre Company prepares for its Glendale debut.

—By Scarlet Cheng

33

SUMMER COCKTAILS As the season heats up, cool down with refreshing drink recipes from top Arroyoland bartenders.

—By Martin Booe

DEPARTMENTS 11

FESTIVITIES Los Angeles Chamber Orchestra, Center Theatre Group, Pasadena Playhouse

35

KITCHEN CONFESSIONS The rise and fall of a love affair with Martha Stewart

38

THE LIST Summer concerts around Arroyoland, beatnik rebellion at the Alex, “Upstairs Downstairs” at the Gamble House

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EDITOR’S NOTE I’m always up for a good party, and I’ve attended a lot of them, sometimes as a reporter, sometimes as a civilian. Much as I enjoy big, over-the-top events that cost the equivalent of a small Third World nation’s GDP, my favorite parties are still intimate gatherings at people’s homes. That’s because people behave differently behind closed doors — they’re simply more open to new people there than they are at public events, and terrific conversations are more likely to flow along with the champagne.

Great parties can be among life’s most salutary experiences, but pulling them off is still an art. That’s why we’ve pulled together advice and recipes from some of Arroyoland’s top party pros for our Perfect Parties issue. Not least among them is the grande dame of Pasadena, a.k.a. Pasadena Star-News society columnist Patt Diroll, who collaborated with her No. 1 party partner, Diana Palmer, on commonsense rules for the successful hostess and guest. And don’t assume you have nothing to learn — Eisenhower certainly thought he knew the drill when he came to town for the Rose Parade, but then...well, let them tell it.

Another Pasadena party icon is Peggy Dark, who talks to Bettijane Levine about her three-decade career as the queen of catering and very busy proprietor of The Kitchen for Exploring Foods. And Martin Booe surveys top local bartenders for the latest on swell summer cocktails.

Our intrepid Kitchen Confessions columnist, Leslie Bilderback, looks back on the rise and fall of a love affair she once fell into (alongside America’s other aspiring domestic goddesses) — the Martha Stewart Effect. Been there?

We segue from entertaining to entertainment: Scarlet Cheng brings us great news in her story about the acclaimed Antaeus Theatre Company’s plan to move from Noho to expanded quarters across the street from the Americana at Brand in Glendale. Read on to find out how you can help them reach their goal.

—Irene Lacher

EDITOR IN CHIEF Irene Lacher ART DIRECTOR Carla Cortez ASSISTANT ART DIRECTOR Stephanie Torres PRODUCTION DESIGNERS Tim Oliver, Rochelle Bassarear EDITOR-AT-LARGE Bettijane Levine COPY EDITOR John Seeley CONTRIBUTORS Leslie Bilderback, Martin Booe, Michael Cervin, Scarlet Cheng, Patt Diroll, Carole Dixon, Kathleen Kelleher, Rebecca Kuzins, Diana Palmer, John Sollenberger, Nancy Spiller ADVERTISING DIRECTOR Dina Stegon ACCOUNT EXECUTIVES Lisa Chase, Brenda Clarke, Leslie Lamm ADVERTORIAL CONTRIBUTING EDITOR Bruce Haring ADVERTISING DESIGNERS Tim Oliver, Stephanie Torres HUMAN RESOURCES MANAGER Andrea Baker PAYROLL Linda Lam ACCOUNTING Alysia Chavez, Kacie Cobian OFFICE ASSISTANT Ann Weathersbee PUBLISHER Jon Guynn 8 | ARROYO | 07.15

arroyo FINE LIVING IN THE GREATER PASADENA AREA

SOUTHLAND PUBLISHING V.P. OF FINANCE Michael Nagami V.P. OF OPERATIONS David Comden PRESIDENT Bruce Bolkin CONTACT US ADVERTISING dinas@pasadenaweekly.com EDITORIAL editor@arroyomonthly.com PHONE (626) 584-1500 FAX (626) 795-0149 MAILING ADDRESS 50 S. De Lacey Ave., Ste. 200, Pasadena, CA 91105 ArroyoMonthly.com ©2015 Southland Publishing, Inc. All rights reserved.

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FESTIVITIES

PHOTOS: Jamie Pham for Los Angeles Chamber Orchestra, Ryan Miller/Capture Imaging for Matilda the Musical, Earl Gibson lll and Daniela Berzuini for Waterfall

Mark Watters, LACO Interim Managing Director Lacey Huszcza, Ann Mulally, LACO President Dana Newman and Shaheen Nanji

David and Mahnaz Newman with Anousheh and Ali Razi

Howard Green, Edward Nowak, Oswald the Lucky Rabbit, Andrew Milstein and Dave Bossert

“LACO @ The Movies Celebrates Walt Disney Animation Studios” drew a sold-out crowd of 1,600 to The Theatre at Ace Hotel in downtown L.A. on June 13, raising more than $215,000 for the Los Angeles Chamber Orchestra.

The unique performance was a delight for animation enthusiasts, highlighted by two newly restored shorts from the 1920s, featuring Mickey the Mouse progenitor Oswald the Lucky Rabbit, and a newly restored print of “The Sorcerer’s Apprentice” from Fantasia in honor of the film’s 75th anniversary, all accompanied by orchestral scores led

by Emmy-winning composer Mark Watters. Dustin Hoffman attended as honorary co-chair, and Ann Mullaly and Shaheen Nanji co-chaired the event, which ended with a private cocktail reception for supporters who downed hors d’oeuvres and mini-cupcakes... Broadway megahit Matilda the Musical, based on Roald Dahl children’s novel, opened at the Center Theatre Group’s Ahmanson Theatre to a standing ovation on June 7, drawing inner- and outer-child celebs like Jack Black, Nickelodeon’s Chazz Nittolo and Disney Channel’s Ava Kolker. The national tour cast celebrated with well-wishers at an after-party at Kendall’s Brasserie... Also on June 7, Thailand’s former Miss Universe Pontip Bui Nakhirunkanok was in the opening night audience of Waterfall, a Thai musical romance, at the Pasadena Playhouse.

The company

Ava Kolker

Pontip Bui Nakhirunkanok

Producer Jack M. Dalgleish and U.S. Rep. Judy Chu

Jack Black

Chazz Nittolo 07.15 | ARROYO | 11

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PARTIES: PAST-PERFECT AND IMPERFECT

A couple of seasoned Pasadena socialites offer some words to the wise party-giver and -goer.

BY PATT DIROLL AND DIANA PALMER

“HOW OFTEN IS HAPPINESS DESTROYED BY PREPARATION, FOOLISH PREPARATION,” JANE AUSTEN WROTE IN 1815. THAT WAS 200 YEARS AGO, WHEN EVERYONE KNEW WHAT IT

Over time, those rigid habits went the way of powdered wigs and snuff, but people never really change, and some long-held traditions linger on from one generation to the next — and besides, everyone still loves a party. We’ve all attended some that were marvelous, and we can probably name several event planners who share one mantra: “Preparation is everything and the devil is in the details.” We offer some of the wisdom shared by these seasoned social mavens.

MEANT TO HAVE “PARTY MANNERS.” THE ART OF ENTERTAINING ADHERED TO STRUCTURED RULES, INCLUDING A STRICT

TIMING: Research the date well in advance. Determine what other events might conflict, such as major fundraisers, religious holidays, school breaks or, God forbid, a UCLA or USC home game; football reigns supreme in this town.

PHOTO: James Carbone

DRESS CODE. THOSE WERE THE DAYS WHEN THE LOCAL GENTRY AND THEIR PROGENY WERE TAUGHT HOW, WHAT AND WHEN TO DO WHAT WAS EXPECTED.

VENUE: If the event is going to be held in a private home, valet parking is de rigueur for parties of over 50. The hostess should also be sure to hide prescription drugs and other personal medications. (His little blue pills are no one else’s business.) Powder room necessities can be quickly depleted, so provide an ample supply of ice, bathroom tissue, –continued on page 14 07.15 ARROYO | 13

– continued from page 13

liquid soap — not bar — and disposable guest towels. Bathrooms should have air fresheners, and if smoking anywhere on the premises is illegal or unwanted, be sure it’s posted there because you never know — some people still indulge. If the gathering requires portable sanitation facilities, have someone keep an eye on them because people have been trapped in them. A few years ago, the major benefactor at a Pasadena gala slipped and managed to origami herself inside a locked stall. It required a squad of paramedics to dislodge her.

Also remember to check that all bathroom doors and locks are in working order. Some Pasadenans still remember when the Rose Parade was delayed until Grand Marshal Dwight Eisenhower could be rescued from a locked Tournament House restroom. And neighbors need to be notified when a large gathering is expected. A quintessential party-giver sends all her neighbors a bottle of wine with a note stating the date and time, and when the music will cease.

your fault. Be specific (e.g., cocktail dresses, coat and tie). Casual can mean anything; if you don’t want tank tops, cut-off jeans, flip-flops or athletic shoes, say so. Invitations should not say “semi-formal,” “after-five” or “black tie optional.” These terms are old-hat and vague.

“Black tie" means just that — a tuxedo and bow tie, although there are now all manner of styles, concocted by men’s neckwear designers, that are acceptable. The word “formal” on an invitation does not mean “black tie.” Formal evening wear means white tie and tails — the correct dress for a deb ball or a presidential inaugural ball. (Doesn’t everyone know that?)

GUEST LIST: There’s a distinct art to mixing people at parties because, of course, it’s the people who make the party. Invitations should state “RSVP” — not “RSVP, please,” because that’s redundant. Mailed invitations can go astray; therefore, never ask for “regrets only” because you really won’t know who is and is not attending.

For a gathering to be successful, guests also have a responsibility — they should mind their manners. Pasadena etiquette consultant Pamela Hillings, co-author of Manners in a Minute, offers this sage advice to invitees: Arrive on time for dinner parties — not early, not late. Phone if you will be delayed more than 15 minutes. Dress as prescribed in the invitation. If no attire was indicated, inquire about it when you call to respond, which should be within a week.

AMBIENCE: There is nothing better than candlelight, fresh flowers and music, but remember that floral centerpieces should either be taller or shorter than seated guests’ heads so as not to obscure the view across the table. Dinner music should be muted enough to allow for conversations. Professional chefs frown on overly scented flowers and candles — they interfere with the flavor of the food.

It’s polite to bring your hostess a gift, but avoid freshly cut flowers. They will have to be stashed until the harried hostess has a chance to arrange them. Some were once discovered “waiting” in a pool house latrine. If you are sending flowers, send them early in the day so they can be placed to advantage. It’s better to send flowers after the party and, Hillings says, “Be unique, write a thank-you note. Be more unique, mail it.”

ATTIRE: What the heck do “California chic,” “festive attire” or “urban cowboy” mean, anyway? You don’t want friends calling one another to ask what “glamping garb” means. If your guests aren’t appropriately dressed, they’ll be uncomfortable, and it will be 14 | ARROYO | 7.15

DINING: There may be vegetarian guests, and some with food allergies or other dietary restrictions. Take this into consideration when planning your menu and include a place to indicate preferences when responding. One-bite hors d’oeuvres are best and should be accompanied by cocktail napkins, rather than small plates. Unless you have an army of staff, cluttering the tables with too much stemware is awkward and can be dangerous. A simple hand gesture can send glasses toppling like dominoes. Choose menu items that are easy to cut and eat. Items such as seafood shells and frozen desserts encased in chocolate shells can fly like shrapnel. Never delay dinner because a guest or two has yet to arrive — unless that person is the guest of honor. Tardy party-goers should be seated and served whatever course everyone else is eating. And it's a good idea to check your insurance, just in case you forgot to repair that chuckhole in the driveway.

If you bring your hostess a bottle of wine, don’t expect it to be served that night. The dinner wines will have been planned. This also applies to food. Many caterers will not serve food they haven’t prepared because it can compromise their liability insurance.

PORTABLE FARE: Food trucks are trendy and unique, but unless you have more than one, who wants to queue up for supper? They, too, can be disastrous. At a recent event, there was a misunderstanding on the truck’s arrival time. When it finally appeared, several guests had lingered too long at the bar, and others had split entirely. A caveat — at any event, a cocktail hour should last no longer than 45 minutes. (Good luck with that!)

going into the dining room, so they’re not wandering around searching for their table. And if there are place cards, do not tamper with them. You have to trust that you will not be seated next to your ex-husband’s divorce attorney — if that happens, change the cards!

TEMPERATURE: “Baby, it’s cold outside” is true even on a summer evening in Pasadena. We’ve all seen bare shoulders shivering after dark. Provide outdoor heat lamps or — clever idea — pashmina shawls (available on the Internet for as little as $5). Pass them out as needed or as table favors — it’s thoughtful to have something for your guests to take home, and no one wants to go home with a sunburn: umbrellas, please! If you have heaters, make sure they’ve been tested pre-party and someone has been assigned to monitor them. And consider citronella candles to repel flying critters. Holiday parties, with the fireplaces roaring, can be your worst nightmare. It’s a perfect occasion to wear that Christmas sweater, but put 50 people in the room, and it becomes uncomfortable fast. If your party involves a tent, have it checked for leaks — just in case.

CELLPHONES: It’s vile to even have to broach this subject. The use of these ubiquitous accoutrements is verboten unless there are guests who must be on call for an emergency. Most people will have their devices on mute or vibrate. You could try placing a basket at the door for phone deposits. Of course, you’ll probably never see any of those guests again! (One of us disagrees with this and thinks texting and selfies are perfectly acceptable.

If you don’t have photos, the party didn’t happen.)

SAFETY: Take an after-dark survey of your home and garden to see if illumination is adequate. If not, marking each step with votive candles is an attractive and inexpensive solution; or define the bottom steps with strips of noticeable tape. Many people fail to see the last step on stairs, and the next thing you know, someone is calling 911. Are there sliding glass doors that someone might walk into, even when sober? If so, place a decal or tape strip prominently on the glass. Is the pool gate padlocked? What if there were a power outage?

When giving large catered parties with outdoor kitchens, make sure the caterer brings a generator in case there’s a power overload. The elegant Showcase House Premiere Night party suffered a power failure one year and was plunged into darkness. Every home should keep battery-powered candles and flashlights on hand for emergencies.

UNINVITED GUESTS: Keep your pets secured, for their sake and for people who are allergic to animals. Varmints and insects have been known to crash many an al fresco affair. One hostess was having a catered barbecue when yellow jackets swarmed the backyard and attacked the meat.

She gracefully ushered all 100 guests indoors.

(This same society maven was also soaked at her own party, when someone forgot to turn off the automatic sprinklers.) And last, but by no means least, the best story involves a local society columnist who invited Julia Child to her home for an interview, which Julia graciously accepted. Our perfect hostess, after agonizing over the afternoon’s refreshments, was struck with horror when her cat sauntered in and deposited his catch-of-the-day at Julia’s feet. Without batting an eye Julia wished him, “Bon appétit!”

TABLE MANNERS: This topic demands another essay. A plethora of websites on the subject can be found on the Internet, and it commands an entire section in bookstores. There is no excuse for bad manners because, when all is said and done, etiquette boils down to common sense — you start with the silverware on the outside and work your way in. Emily Post, the iconic authority on proper behavior, probably said it best: “Manners are simply a sensitive awareness of the feelings of others. If you have that awareness, you have good manners, no matter what fork you use.” ||||

SEATING: Seating is always a sensitive matter. Spouses should not be seated next to each other. Confining the dining tables to one room is always best, but if a second is used, seat one spouse in each room. It’s a given that at least one disgruntled guest will consider the second room to be “Siberia” and voice a complaint. It just comes with the territory.

A hostess is always grateful if you are among the first to enter the dining room when dinner is announced. At a large dinner party, guests should check the seating chart before 07.15 ARROYO | 15

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~HOME SALES INDEX~

ALTADENA Homes Sold Median Price Median Sq. Ft. ARCADIA Homes Sold Median Price Median Sq. Ft. EAGLE ROCK Homes Sold Median Price Median Sq. Ft. GLENDALE Homes Sold Median Price Median Sq. Ft. LA CAÑADA Homes Sold Median Price Median Sq. Ft. PASADENA Homes Sold Median Price Median Sq. Ft. SAN MARINO Homes Sold Median Price Median Sq. Ft. SIERRA MADRE Homes Sold Median Price Median Sq. Ft. SOUTH PASADENA Homes Sold Median Price Median Sq. Ft. TOTAL Homes Sold Avg Price/Sq. Ft.

MAY ‘14 40 $658,000 1577 MAY ‘14 34 $1,057,500 1939 MAY ‘14 19 $697,000 1525 MAY‘14 116 $587,000 1506 MAY ‘14 20 $1,428,750 2756 MAY ‘14 132 $649,250 1631 MAY ‘14 16 $1,803,000 2199 MAY ‘14 12 $807,250 2018 MAY ‘14 11 $727,500 1565 MAY ‘14 400 $512

HOMES SOLD

8.79%

2015

399

AVG. PRICE/SQ. FT.

2014

MAY

400

-0.25%

MAY HOMES SOLD

HOME SALES

MAY‘15 35 $626,000 1434 MAY ‘15 30 $1,108,750 2140 MAY ‘15 15 $665,000 1429 MAY ‘15 101 $675,000 1482 MAY ‘15 29 $1,695,000 2624 MAY ‘15 145 $650,000 1441 MAY ‘15 16 $2,990,000 2955 MAY ‘15 11 $938,000 1563 MAY ‘15 17 $1,128,000 2104 MAY ‘15 399 $557

HOME SALES ABOVE

RECENT HOME CLOSINGS IN THE PASADENA WEEKLY FOOTPRINT ADDRESS CLOSE DATE ALTADENA 3718 Sunset Ridge Road 05/27/15 485 Athens Street 05/28/15 3232 North Mt. Curve Avenue 05/28/15 2259 Glen Canyon Road 05/12/15 1775 Craig Avenue 05/01/15 320 Alta Pine Drive 05/19/15 2382 Porter Avenue 05/04/15 3506 Canyon Crest Road 05/27/15 243 Taos Road 05/18/15 2410 Highland Avenue 05/20/15 1958 Grand Oaks Avenue 05/27/15 712 East Calaveras Street 05/06/15 2295 Norwic Place 05/15/15 4455 Rising Hill Road 05/27/15 ARCADIA 910 Fallen Leaf Road 05/26/15 05/05/15 110 West Sycamore Avenue 605 Arbolada Drive 05/01/15 1436 Carmelita Place 05/19/15 1312 Oak Meadow Road 05/04/15 1428 San Carlos Road 05/07/15 1108 Louise Avenue 05/06/15 2320 South Santa Anita Avenue 05/28/15 2421 South 6th Avenue 05/13/15 1647 North Santa Anita Avenue 05/11/15 75 Ontare Road 05/07/15 1648 Oakwood Avenue 05/15/15 1712 South 6th Avenue 05/28/15 17 Andrea Lane 05/21/15 141 Altern Street 05/27/15 1833 Watson Drive 05/08/15 826 Country Oaks Lane 05/27/15 1521 South 8th Avenue 05/06/15 917 Wigwam Avenue 05/14/15 2620 Loganrita Avenue 05/01/15 2902 Foss Avenue 05/26/15 EAGLE ROCK 4622 Loleta Avenue 05/05/15 5234 Sumner Avenue 05/01/15 1981 Escarpa Drive 05/08/15 4051 York Hill Place 05/19/15 4820 La Roda Avenue 05/27/15 GLENDALE 833 Americana Way 05/07/15 3338 Stephens Circle 05/28/15 1039 West Mountain Street 05/13/15 820 West Kenneth Road 05/15/15 1020 East Mountain Street 05/07/15 1922 Montecito Drive 05/01/15 2036 Buckingham Place 05/01/15 1613 Oakengate Drive 05/20/15 3221 Cornwall Drive 05/14/15 2992 Edmonton Road 05/11/15 1500 Capistrano Avenue 05/12/15 2321 Via Saldivar Street 05/15/15 972 Calle Del Pacifico 05/21/15 1630 Valley View Road 05/20/15 518 Naranja Drive 05/26/15 1431 Verd Oaks Drive 05/19/15 628 Woodbury Road 05/14/15 3200 Alabama Street 05/13/15 1624 Thompson Avenue 05/14/15 412 East Palmer Avenue 05/15/15 1510 Allen Avenue 05/12/15 1833 Niodrara Drive 05/13/15 1627 Ramona Avenue 05/05/15 1030 Raymond Avenue 05/01/15 1755 Rohr Street 05/07/15 1411 Irving Avenue 05/01/15 3440 Burritt Way 05/01/15 2419 Hollister Terrace 05/01/15 3304 Community Avenue 05/01/15 2605 Hollister Terrace 05/27/15 4427 Lowell Avenue 05/20/15 452 Spencer Street 05/28/15 431 Scholl Drive 05/11/15 1335 Highland Avenue 05/28/15

PRICE

source: CalREsource

BDRMS.

SQ. FT.

$1,225,000 $945,500 $927,000 $905,000 $891,000 $880,000 $860,000 $850,000 $840,000 $840,000 $830,000 $815,000 $799,000 $769,000

3 2 2 3 2 3 2 4 3 4 3 4 3 3

3196 1836 1832 2108 1722 1560 1405 1920 1858 1943 2192 1800 2047 1640

YR. BUILT PREV. PRICE PREV. SOLD 1999 1935 1949 1946 1940 1956 1946 1955 1964 1947 1940 1935 1948 1953

$513,500 $545,000 $739,500 $710,000 $875,000 $113,000

07/28/1999 10/29/2009 04/05/2013 03/25/2013 07/03/2013 06/04/2013

$680,000 $539,500

12/29/2011 05/02/2003

$312,000 $570,000 $175,000 $459,000

08/27/1993 12/26/2014 07/20/1987 10/12/2010

$7,200,000 $3,600,000 $3,100,000 $2,600,000 $2,250,000 $2,238,000 $2,200,000 $1,702,000 $1,616,000 $1,600,000 $1,450,000 $1,450,000 $1,430,000 $1,275,000 $1,151,000 $1,066,500 $1,008,000 $975,000 $960,000 $850,500 $828,000

3 5 4 3 3 3 4 3 3 5 3 3 4 3 3 3 4 2 3 3 2

10,800 4453 3473 3155 3480 2210 4706 2057 2450 3123 2539 2118 3130 2466 2011 1675 2720 1488 2161 1903 842

1950 1941 1951 1948 1949 1951 2013 1942 1985 1927 1957 1950 1986 1954 1960 1951 1999 1965 1951 1946 1949

$2,750,000 $1,250,000 $1,887,500 $2,680,000 $925,000 $590,000 $955,000

10/30/2013 06/18/2003 08/07/2009 12/20/2012 06/22/1990 08/13/1999 03/25/2013

$877,000 $875,000 $863,000 $765,000 $750,000

2 4 4 3 1

1652 1596 2440 2103 468

1928 1919 2006 1924 1924

$2,850,000 $1,900,000 $1,861,000 $1,674,000 $1,470,000 $1,175,000 $1,150,000 $1,110,000 $1,100,000 $1,000,000 $970,000 $960,000 $960,000 $950,000 $948,000 $930,000 $930,000 $930,000 $925,000 $900,000 $890,000 $885,000 $875,000 $860,000 $850,000 $843,000 $830,000 $825,000 $825,000 $810,000 $801,000 $795,000 $790,000 $785,000

58 4 4 4 4 3 4 3 4 3 6 3 3 2 4 4 4 5 3 4 3 3 3 4 6 3 4 4 2 3 3 3 3 3

47422 4488 4278 2995 2827 2142 2244 2109 2204 1892 1916 2470 2397 2250 2728 2362 2519 2390 2006 2978 1930 1773 1955 2154 3333 1684 1843 1706 842 1360 1994 1512 1376 1456

2008 1996 1925 1933 1927 1935 1963 1967 1961 1940 1920 1979 1989 1976 1947 1942 1926 1948 1963 1947 1928 1955 1927 1923 1977 1939 1958 1945 1932 1940 1949 1926 1928 1924

$349,000

10/31/1985

$1,150,000 $357,500 $749,000 $474,900 $724,000 $725,000 $598,000

05/29/2009 04/30/1991 02/12/2004 03/29/1989 10/21/2004 03/16/2006 07/24/2003

$768,000 $315,000 $335,000

08/27/2012 04/02/1992 04/09/2014

$743,000 $575,000 $757,500 $125,000 $415,000

06/30/2005 12/24/2014 11/06/2008 11/10/1981 11/18/2005

$800,000 $685,000 $293,000 $539,000

07/20/2011 01/23/1998 09/01/1983 09/09/1999

$600,000

02/19/2014

$570,000 $720,000 $393,500 $368,000 $756,000 $399,000 $880,000 $580,000 $130,000

11/27/2002 04/08/2009 07/31/1996 05/20/1997 02/12/2013 03/05/2002 05/31/2005 06/27/2003 03/28/1983

$550,000 $272,500

09/19/2011 08/31/1994

$655,000 $850,000 $850,000 $655,000 $720,000

08/21/2009 09/09/2010 12/21/2007 07/07/2004 09/02/2010

$649,000

07/29/2010

$499,000 $580,000 $500,000

07/01/2003 01/14/2008 06/17/2013

CORRECTION: Last Month’s Arroyo Home Sales Index was incorrectly labeled as “June ‘15”. It should have been labeled “April ‘15”. Home sales were actually down -1.36% and the avg. price/sq. ft. was up 5.89% compared to April 2014.

The Arroyo Home Sales Index is calculated from residential home sales in Pasadena and the surrounding communities of South Pasadena, San Marino, La Canada Flintridge, Eagle Rock, Glendale (including Montrose), Altadena, Sierra Madre and Arcadia. Individual home sales data provided by CalREsource. Arroyo Home Sales Index © Arroyo 2015. Complete home sales listings appear each week in Pasadena Weekly.

16 | ARROYO | 07.15

ADDRESS CLOSE DATE GLENDALE 1632 Santa Rosa Avenue 05/18/15 05/26/15 1217 Raymond Avenue 1004 North Everett Street 05/07/15 1412 Cleveland Road 05/15/15 1212 Ethel Street 05/20/15 3933 Mayfield Avenue 05/08/15 2521 Story Place 05/08/15 1889 Caminito De La Montana 05/22/15 LA CAĂ‘ADA 4420 Chevy Chase Drive 05/04/15 05/27/15 4262 Oakwood Avenue 849 Greenridge Drive 05/15/15 5210 Vista Miguel Drive 05/27/15 910 Wiladonda Drive 05/19/15 5026 Castle Road 05/01/15 4300 Commonwealth Avenue 05/01/15 4231 Chula Senda Lane 05/28/15 2001 Tondolea Lane 05/19/15 5112 Palm Drive 05/22/15 1222 Green Lane 05/08/15 4741 Orange Knoll Avenue 05/06/15 5045 Jarvis Avenue 05/07/15 4625 Hillard Avenue 05/13/15 4575 Viro Road 05/19/15 1719 La Taza Drive 05/18/15 5060 Angeles Crest Highway 05/20/15 337 Baptiste Way 05/14/15 4845 Hillard Avenue 05/26/15 4803 Hampton Road 05/05/15 2209 San Gorgonio Road 05/20/15 5554 Vista Canada Place 05/13/15 1104 Descanso Drive 05/15/15 816 Chehalem Road 05/15/15 490 Paulette Place 05/18/15 4709 Viro Road 05/22/15 2125 Via Venado Street 05/04/15 1220 Fernside Drive 05/21/15 4609 Palm Drive 05/14/15 PASADENA 1255 Wentworth Avenue 05/06/15 1240 South Grand Avenue 05/08/15 6 Oak Knoll Terrace 05/04/15 851 Fairfield Circle 05/11/15 692 Oak Knoll Circle 05/07/15 1549 East California Boulevard 05/08/15 909 Holly Vista Drive 05/27/15 1115 Arden Road 05/22/15 500 California Terrace 05/01/15 1437 Rutherford Drive 05/15/15 1339 Linda Vista Avenue 05/27/15 170 North Catalina Avenue 05/08/15 1375 Wierfield Drive 05/15/15 940 Mesa Verde Road 05/19/15 359 California Terrace 05/05/15 385 Manford Way 05/08/15 560 Glen Court 05/11/15 51 South Grand Avenue 05/04/15 3345 Villa Mesa Road 05/01/15 1507 East Mountain Street 05/26/15

PRICE

BDRMS.

SQ. FT.

YR. BUILT PREV. PRICE PREV. SOLD

$781,000 $780,000 $769,000 $765,000 $765,000 $755,000 $752,000 $750,000

2 4 3 3 3 3 3 2

1388 1649 1583 1482 1505 1564 2315 2093

1931 1924 1928 1939 1927 1958 1979 1990

$1,520,000 $3,450,000 $3,090,000 $2,676,500 $2,344,000 $2,250,000 $2,225,000 $2,200,000 $1,999,000 $1,900,000 $1,875,000 $1,777,000 $1,750,000 $1,750,000 $1,703,000 $1,695,000 $1,650,000 $1,589,000 $1,500,000 $1,381,500 $1,375,000 $1,350,000 $1,260,000 $1,160,000 $1,150,000 $1,105,500 $1,050,000 $975,000 $802,000

2 6 6 5 6 3 2 4 4 4 4 3 4 4 4 4 3 3 4 4 3 3 3 3 4 4 1 3 3

2218 5214 5329 5692 4671 2624 1398 2405 2614 4115 3090 2911 3150 3337 2707 3453 3114 2416 3115 2175 2665 1828 1781 1810 2088 2253 1814 1505 1195

1938 1993 1992 1948 1952 1932 1939 1956 1931 1993 1957 1949 1968 1942 1947 1981 1942 1945 1965 1937 1956 1959 1951 1952 1952 1946 1954 1948 1930

$5,500,000 $4,450,000 $4,000,000 $3,485,000 $2,800,000 $2,800,000 $2,577,500 $2,560,000 $2,500,000 $2,275,000 $2,200,000 $2,100,000 $1,900,000 $1,835,000 $1,825,000 $1,808,000 $1,765,000 $1,750,000 $1,715,000 $1,650,000

9 5 5 5 5 5 3 6 4 4 3 4 6 4 6 3 3 3 4 6

5915 6996 4919 5026 4297 3532 4369 4041 3105 3758 2906 2204 4961 2688 2865 1998 2283 3100 4131 4012

1926 1905 1957 1914 1914 1923 1986 1916 1979 1988 1993 1909 1986 1950 1922 1963 1973 1921 1960 1925

$660,000

12/08/2005

$230,000 $159,500 $639,000 $249,000 $820,000

06/22/1994 01/22/1985 08/02/2013 07/16/1986 11/28/2006

$655,000 $1,175,000 $1,000,000 $1,295,000 $1,795,000 $1,810,000

06/29/2001 01/27/1994 05/06/1998 07/12/2001 05/15/2007 05/10/2007

$500,000 $1,180,000 $1,910,000 $1,699,000 $1,390,000

08/03/1987 09/05/2013 07/07/2005 12/13/2013 09/17/2010

$1,185,000 $1,510,000

06/23/2000 07/10/2008

$630,000 $669,000 $122,000 $1,125,000 $875,000 $380,000 $700,000 $790,000

06/03/1996 08/10/2001 01/03/1977 10/11/2012 05/03/2010 03/07/1997 07/17/2002 12/10/2003

$480,000 $85,500

12/12/2001 08/29/1978

$3,875,000 $3,580,000

05/24/2011 05/20/2014

$1,935,000 $1,962,000 $940,000 $1,580,000 $897,000 $1,510,000 $390,000 $1,210,000 $1,000,000 $1,300,000

05/13/2008 02/13/2008 05/01/2000 08/17/2006 05/31/1991 09/04/2013 07/12/1984 11/16/2005 12/26/2012 12/20/2007

$500,000

01/02/1996

ADDRESS CLOSE DATE PASADENA 3682 San Pasqual Street 05/12/15 115 Annandale Road 05/06/15 1405 North Chester Avenue 05/21/15 3645 Grayburn Road 05/05/15 132 San Miguel Road 05/08/15 402 Virginia Avenue 05/18/15 3839 East California Boulevard 05/05/15 315 Sycamore Glen 05/08/15 1874 North Hill Avenue 05/11/15 2220 Lambert Drive 05/28/15 305 Sequoia Drive 05/13/15 848 South Euclid Avenue 05/05/15 1735 Oakwood Street 05/08/15 1680 North Holliston Avenue 05/15/15 443 South Oakland Avenue #5 05/08/15 310 Elmwood Drive 05/15/15 3745 Landfair Road 05/19/15 2461 Las Lunas Street 05/21/15 265 South Grand Oaks Avenue 05/15/15 1363 East Elizabeth Street 05/21/15 1097 North Garfield Avenue 05/08/15 2175 Loma Vista Street 05/22/15 2447 Paloma Street 05/13/15 3728 Valley Lights Drive 05/12/15 980 Roxbury Drive 05/04/15 1516 North Harding Avenue 05/06/15 1437 Casa Grande Street 05/21/15 3520 Mountain View Avenue 05/27/15 3546 Grayburn Road 05/22/15 SAN MARINO 1348 Westhaven Road 04/21/15 04/28/15 968 Roxbury Road 1470 Cambridge Road 04/15/15 1255 Lorain Road 04/23/15 589 San Marino Avenue 04/02/15 2857 Gainsborough Drive 04/15/15 2995 Woodlawn Avenue 04/30/15 SIERRA MADRE 242 Windwood Lane 05/19/15 05/28/15 1935 Liliano Drive 494 Auburn Avenue 05/07/15 678 Manzanita Avenue 05/21/15 126 East Mira Monte Avenue 05/01/15 256 San Gabriel Court 05/22/15 145 Lowell Avenue 05/18/15 SOUTH PASADENA 543 Columbia Street 05/08/15 05/19/15 339 Grand Avenue 440 Camino Verde 05/26/15 1917 La France Avenue 05/04/15 1961 La France Avenue 05/20/15 1812 Diamond Avenue 05/13/15 404 Grand Avenue 05/20/15 1115 Brent Avenue 05/05/15 2037 Via Del Rey 05/07/15 1877 Peterson Avenue 05/21/15 2084 Hanscom Drive 05/01/15 1927 Fremont Avenue #B 05/04/15 508 Mound Avenue 05/27/15

PRICE

BDRMS.

SQ. FT.

$1,650,000 $1,488,000 $1,450,000 $1,360,000 $1,250,000 $1,230,000 $1,225,000 $1,185,000 $1,125,000 $1,060,000 $1,049,000 $1,000,000 $975,000 $975,000 $950,000 $930,000 $930,000 $906,500 $860,000 $853,000 $852,500 $840,000 $830,000 $820,000 $810,000 $785,000 $783,000 $755,000 $752,000

3 3 5 5 3 4 3 2 3 4 2 5 3 4 0 2 3 3 4 4 3 3 3 4 3 3 3 2 2

3201 2482 2128 3197 1989 1965 2033 1493 2286 2628 1440 1972 1596 2029 0 1303 1571 1927 1490 1700 1824 1670 2059 2504 1997 1504 1524 1452 1577

$4,228,000 $3,050,000 $2,600,000 $2,500,000 $2,353,000 $2,335,000 $1,700,000

5 7 3 4 3 4 3

$2,220,000 $1,450,000 $1,241,000 $1,020,000 $950,000 $938,000 $850,000 $2,480,000 $1,836,000 $1,550,000 $1,500,000 $1,405,000 $1,370,000 $1,326,000 $1,200,000 $1,128,000 $1,001,000 $970,000 $902,000 $805,000

YR. BUILT PREV. PRICE PREV. SOLD 1936 1931 1926 1946 1930 1927 1935 1950 1915 1937 1954 1906 1946 1923

$1,401,000 $331,000 $750,000 $1,039,000

07/19/2013 09/27/2001 10/02/2002 11/14/2006

$825,000 $250,000 $405,000 $826,000

05/17/2012 11/17/1987 11/17/1993 01/19/2005

$253,000 $820,000

07/10/1998 04/19/2005

1936 1950 1937 1923 1925 1923 1928 1938 1977 1937 1941 1911 1948 1948

$600,000

03/02/2009

$577,000 $860,000 $650,000 $662,000 $382,000

09/05/2003 05/15/2015 02/25/2005 07/31/2013 04/11/2002

$285,000 $805,000 $618,500

02/20/1987 06/05/2008 10/20/2011

$732,500 $322,500

03/28/2007 11/06/1992

4221 3842 2430 2309 2733 3015 2284

1935 1928 1941 1925 1926 1939 2011

$2,575,000 $942,500

10/12/2007 09/21/1999

$1,817,000 $866,000 $1,080,000

09/05/2007 03/12/2003 12/03/2002

4 5 3 3 4 2 2

5115 3908 2242 2702 2052 1062 1373

1985 1962 1912 1928 1907 1948 1921

$875,000 $391,000 $545,000

10/11/1995 10/06/1998 04/12/2004

$925,000 $199,000 $502,000

11/05/2013 05/18/1992 05/18/2012

3 4 4 4 3 4 3 4 4 3 4 4 2

3108 2576 2197 2580 2720 2324 1447 2336 2104 1556 2378 1570 1226

1979 1948 1966 1908 1910 1921 1936 1905 1965 2002 1982 2007 1919

$2,125,000

06/19/2009

$915,000 $190,000

12/01/2011 01/23/1986

$1,045,000 $375,000 $735,000

08/26/2005 06/23/2000 12/22/2003

$545,000 $247,500 $795,000

05/30/2003 10/09/1987 03/01/2007

07.15 ARROYO | 17

ARROYO

HOME & DESIGN SPECIAL ADVERTISING ADV NG SUPPLEMENT S PLEMEN SUP MENT

WINDOW TREATMENTS ARE THE PERFECT ACCENT Style, security and sustainability are considerations when planning a design

BY BRUCE HARING THE INTERIOR AND EXTERIOR OF YOUR HOME CAN BE TRANSFORMED BY THE RIGHT WINDOW TREATMENT. BOTH PRACTICAL AND STYLISH, A COLLECTION OF CURTAINS, DRAPERIES, BLINDS, SHUTTERS AND OTHER COVERINGS ARE THE PERFECT ACCENTS FOR YOUR DECORATING STYLE. Choosing what works for your living area is an important decision, one that

like a daunting array of choices, but the best selections for window treatments neatly balance money and aesthetics with solid benefits to your environment.

Keep in mind the wear and tear on your furniture and your local climate when contemplating window treatments. Direct light can quickly fade certain fabrics, so your expensive sofa can look worn in a short time. Window blinds work

involves taste (should you go traditional or modern, blend-in or accent); the pur-

well in hot climates, where they receive year-round use, but may not be the best

pose of the window treatment (privacy, room accent, shade); and its long-term

insulation when the nights turn colder. And certainly you will want some shade

fit with your lifestyle and climate (most people change their curtains far more

in your backyard sitting area so that you may enjoy the great outdoors without

frequently than outdoor shutters).

scorching your guests.

All of your considerations should include evaluations for light control, insula-

Many home owners and apartment dwellers use a professional designer to

tion, privacy, security and safety, as well as style and energy efficiency. It sounds

come up with the interior and exterior products and creative ideas that will help 窶田ontinued on page 20

18 | ARROYO | 07.15

07.15 ARROYO | 19

—ADVERTISING SUPPLEMENT—

–continued from page 18

achieve desired results and determine a cohesive look to your living space.

They can help distill your taste into a personal style that suits your living space and its contents.

The professionals can also help with such details as measurement, an important step to make sure the window can support your choice of treatment and to make sure that blinds, curtains or shutters will fit each window exactly as they should. It’s an expensive mistake to discover that you’re an inch short during the installation!

Whether you’re renovating your home or doing new construction, the window treatment is usually the final step to your design, the cherry on the cake to your carefully considered project and one that can perfectly enhance your decorating choices.

IT ALL STARTS WITH AN IDEA When you start your window treatment project, it’s best to do some upfront research. There are many hundreds of interior design blogs that will talk about the importance of window treatments and offer suggestions, many from actual people who have blazed a trail. There you can find out what’s worked for others, the potential pitfalls, and see examples of finished products from everyday people to professionals. You may also discover something that you never considered, or stop your consideration of a treatment once you see the results.

Just keep in mind that most of the photos will be staged and designed to look their best for whatever particular area is being shot. While gauzy white curtains are elegant, your room’s lighting, furniture, climate and privacy needs may make them a poor choice. Also keep in mind that what’s being recommended may not be best choice based on merit. Sponsored posts may suggest a product merely because they’ve advertised with that particular blogger.

Your needs for window treatments may also be tempered by the structure of your family. Lots of rambunctious children or elderly live-ins have separate considerations for treatments. An 800-square-foot apartment in the city is certainly different from a 20-room mansion in the country. A family that spends a lot of time outdoors by the pool may have different requirements for shaded space. Try and balance your style tastes with practical considerations. After all, you’ll be living with the results, so choose carefully and keep function in mind.

Consider light control and privacy, your window’s orientation and shape, the easy operation of opening and closing a window treatment or awning, energy efficiency, UV protection and sound absorption, security, the ease of cleaning, and the cost of the materials and installation.

Of course, any window treatment should help your home’s energy –continued on page 25 20 | ARROYO | 07.15

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30 | ARROYO | 07.15

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—ADVERTISING SUPPLEMENT—

–continued from page 20

efficiency. Thankfully, many products on the market recognize that need and are designed to enhance your need for function as well as style. Some window treatment materials offer a cell structure that blocks air flow, adding extra insulation to your windows, one of the prime defenses to lowering energy costs.

Other shades can help with room darkening and lighting features that can reduce heating and cooling by blocking exterior conditions and insulating the interior. Other window treatment manufacturers offer materials made from repurposed or recycled materials.

Keep in mind that square footage alone is not necessarily the final determination on the cost of a window treatment. Your budget should factor in the time it will take to install and the scope of the installation. Hanging 20-foot-drapes on picture windows is more challenging than installing a window blind on a six-foot window.

It’s also a good idea if you live in a condominium or homeowner association-governed area to check with its board to find out what, if any restrictions are in place. Outdoor awnings may be banned or required to be in a certain color. There may be restrictions on when laborers can access your living space and the hours they can work, all designed to minimize noise. There also may be requirements on parking and service elevator-use. Access is important – if you’re covering 20-foot-tall windows, make sure the package containing them can fit in the elevator!

If you decide to enlist a professional designer, word-of-mouth is your best friend. If you like the results of your friend’s redesign, you probably will be on the same wavelength with your designer. However, if you don’t have a referral, check the credentials with the American Society of Interior Designers, a trade organization that offers professional instruction and standards to its members, which include residential designers as well as workplace, health care, retail and educational institutional designers. They are a big believer in sustainability, which many conscious home and apartment dwellers have at the top of their list in features they wish to incorporate into their selections.

Window treatments are a booming are for residential and commercial design. You have a lot of choices, but making the right decision can ultimately save you money and enhance the beauty of your home. It’s worth taking the time to carefully consider your next steps to increase the return on investment and make your home one that you’ll enjoy for many years. AMH&D |||| 07.15 | ARROYO | 25

26 | ARROYO | 07.15

THE DARK NIGHT Peggy Dark, the queen of Pasadena party catering, reveals tips and tricks for memorable evenings.

BY BETTIJANE LEVINE

THERE’S NO MORE PERFECT PERSON TO EXPLAIN PERFECT PARTIES THAN PEGGY DARK, FOUNDER OF THE KITCHEN FOR

PHOTO: Walt Mancini/Pasadena Star-News

EXPLORING FOODS (A.K.A. THE KITCHEN).

For 30 years, Dark has been queen of party catering in Pasadena and beyond. She’s an icon, say those who’ve been in the Arroyoland social swim for years. “She’s like the Alice Waters of Pasadena,” says veteran society columnist Patt Diroll. “She’s always been ahead of her time.”

With up to 30 parties per week, there’s probably no well-heeled valley family or important cultural institution that hasn’t enjoyed Dark’s gastronomic delights at a home or an event. From small soirees and luncheons to huge galas like the annual black-tie ball benefiting the Huntington Library, Art Collections and Botanical Gardens, Dark has done it all — often with understated elegance, occasionally with servers in ethnic costume, sometimes with décor to match a host’s particular party theme. For one event, food was served on handcrafted platters carved from fallen redwood trees. For interior designer Tony Duquette’s 80th birthday bash held at Union Station 20 years ago, she designed a cake covered in candy seashells, one of his favorite things. Duquette, whose clients included J. Paul Getty and Doris Duke, was so entranced with Dark’s creation that instead of eating it he had it preserved, Dark says.

But such enduring success has little to do with imaginative flounces, say those who’ve enjoyed Dark’s catering. It’s based on the consistent quality of her staff and of the gourmet dishes hatched from scratch in Dark’s kitchen, using fresh, high-quality meat, fish and produce that arrives at table only hours after being picked. Pasadena resident Ruth Peck says she’s been to many Dark-catered events over the years and once hosted a Gamble House fundraiser catered by Dark in Peck’s own Greene and Greene home. “An outstanding thing about her is who she selected to work for her,” Peck says of Dark. “Her party managers were excellent. She had a knack for picking the best people. The fundraiser lasted four weekends and she was there every day managing the catered lunches. There was never a glitch. She’s a legend around here.”

During Dark’s three-decade reign, her company’s reach has expanded from Arroyoland to L.A.’s Westside., where she’s catered for film folk, tycoons, private schools and universities. We caught up with Dark at the end of May, after a week of trying to pin her down. “It’s my busiest month,” she said apologetically. “People think June is the busiest time because of weddings. But at The Kitchen we find more weddings are in May and we also have all the private school graduations. And then there’s Caltech and other colleges and a slew of other private parties and galas. I can’t catch my breath. And I’m leaving for France tomorrow.” Why France? “I’m going to eat,” she says, “to pick up new ideas.” She says she travels to many continents searching out new ingredients and recipes. “We’ve always done international food, and what’s currently called ‘fusion.’ It’s quite popular now, but it’s nothing new to us.”

On the day we spoke, she’d just come back from plucking nasturtiums in Beverly Hills, where she catered a private birthday bash at Robinson Gardens. “Nasturtiums are edible, slightly peppery, and they’re a lovely salad garnish,” she said. Why was she out there, picking them like a farmhand? “I do what needs to be done. Our nasturtiums looked a tiny bit wilted, and I had to have them fresh.”

Not surprisingly, Dark is known as “a hands-on kind of person,” in Diroll’s words.

“I once hired The Kitchen for a fundraiser at my house and there was a full staff plus a wonderful party manager to oversee every detail. But when I walked into my kitchen, who was standing over the stove, stirring the custard? It was Peggy Dark herself.”

“It’s been a kind of mom-and-pop operation,” says Vanessa Phelps, who started working for Dark in college as a part-time server and continued as a full-time assistant for six years.

“Peggy goes to outdoor markets on Thursday afternoons and Saturday mornings and comes back with the freshest produce for the weekend’s events. She gets right in the kitchen and –continued on page 28 07.15 ARROYO | 27

–continued from page 27

oversees everything. There’s nothing she won’t do. She’ll go to several events a weekend and be on the line to garnish each plate. She tastes everything and makes sure it’s perfect before it goes out.”

Dark sold her company to the Patina Restaurant Group three years ago but stayed on as a consultant. “She’s still at the heart of it, overseeing everything,” says Phelps, “and her staff, many who’ve been with her more than 20 years, are mostly still here. She treats us like family, and The Kitchen’s kitchen staff is like a family unit. That’s why people stay.” Dark says she’s “just been lucky” to find people who have worked as hard as she has: “Managers, chefs, the kitchen staff and the party staff. There’s Lettie, who’s in charge of the appetizers, for instance. She’s been with me 24 years. She’s still coming up with new ideas and implementing them. And still making those ahi tuna appetizers. It’s all very hard work, and very long hours. You have to be lucky to find wonderful people who really care.”

So what makes a party perfect?

“Number one is the food,” she says. “It has to be delicious. And memorable. And there has to be plenty of it. And it has to be as beautiful as possible. That’s important. I believe the old adage that people eat with their eyes. Next, you need a gracious and accomplished staff.” By that, she says, she means people who see to it that the party runs smoothly and efficiently, and who genuinely want to make each guest feel comfortable and satisfied. In other words, a party where the hosts need do nothing but show up, and the guests are so happily sated that they hate to leave.

How can a DIY party-giver achieve similar success? Dark offers tips in a 2010 book, Fabulous Parties: Food and Flowers for Elegant Entertaining, which she wrote with florists-tothe-stars Mark Held and Richard David, who own Mark’s Garden, now based in Sherman Oaks. She says nothing has changed since then, and never will. “Food selection and service trends come and go, but the basics of a spectacular party remain the same, whether it’s catered or not.”

It’s helpful to first pick a theme, Dark says. “By that, I don’t mean a defined hook, but just a point of view. It’s the easiest way to start planning and helps you make all your other selections of food, décor, etc. Choose either the type of food you’d like to serve [such as Asian, Italian, hot, cold, sandwiches, whatever] or a motif or even a color that you’ll plan around. If you have a guest of honor with a particular passion or hobby, plan your party around that. That first choice gives a good start to help you plan the all the rest.”

To achieve her goal of great food “and plenty of it,” she says, “choose recipes with a limited number of ingredients and prepare as much of it as you can in advance.” In other words, complexity and richness of flavor does not demand hours spent preparing each dish nor a grand array of ingredients. Simple recipes, with just the right seasonings and garnishes, can achieve stupendous flavor, she says. When Dark caters for 1,500 people, as The Kitchen did for the Independent Spirit Awards last year, she says she applies the same criteria.

Most important is starting the party out right, she says. Momentum should build from the moment guests arrive. She always allows a generous cocktail and hors d’oeuvre hour, and that’s where do-ityourselfers can shine, she explains. “Be bold, don’t be afraid to try something new.

It can be easy and fun to do, and it can fit into the theme and prepare the palate for the food to follow.” In her book, she writes: “Hors d’oeuvres are something you can approach bravely, with no holds barred. Tidbits of adventurous samplings not only whet the appetite before a meal, they offer entertainment to the palate, so nobody makes a commitment to” foods they’ve not tried before. “Most guests will try anything new in this way when they wouldn’t 28 | ARROYO | 07.15

Creamy goat cheese with roasted tomatoes on a crispy spoon-shaped cracker

imagine ordering it...on a night out.”

Dark says a customer favorite hors d’oeuvre for many years has been tuna tartare on a wonton crisp with wasabi sauce. “We’ve made ten zillion of them, and we keep getting requests, so we keep making them,” she says. Another favorite, for summer, is made of watermelon cubes, “each watermelon square hollowed out just a little bit, with a tiny dollop of feta cheese in the hollow, a sprig of mint and a drizzle of aged balsamic.”

Dark is too humble to toot her own horn, but her fans say she’s always been ahead of the curve when it comes to cuisine and décor. Decades before Whole Foods, Ralph’s and other supermarkets raised banners proclaiming “locally grown” produce, Dark was cultivating relationships with farmers, buying from them for the next day’s events. “From the very beginning, in 1984, I started working with farmers and I’ve done it ever since,” she says. “Our emphasis has always been on fresh, locally grown foods, and I’ve always used fresh herbs and edible flowers. That’s all become very important now, but it’s nothing new for us. I’m proud of that.” As for the explosion of exotic international foods on the Southland party scene — Thai, Indian, Moroccan, to name a few — Dark acknowledges she brought exotic cuisine to Pasadena long before it became trendy.

“Long before I ever dreamed of becoming a caterer, I had a title that sounds very old-fashioned now,” she says. “I was a home economist. And I taught cooking classes at Pasadena City College for about 16 years, and those classes were all about international food, foods of the world. So I was into that more than 40 years ago, long before any of the wonderful new international foods were available in restaurants in Pasadena. My Sautéed big shrimp with orange “dust” international gourmet classes had repeat students for years on end.

“And then some of those students started asking me to prepare food for when they entertained guests and for their parties. Then the Gamble House heard about me, possibly through one of the volunteers who had taken my classes, and asked me to cater what became my first major event. I think until then it had all been done by volunteers, and they wanted someone reliable to work on a more regular basis. The Gamble House is owned by

HOW TO PARTY LIKE PEGGY Beef tournedos on an asparagus raft

Artichoke soup with white truffle oil

BEEF TOURNEDOS ON AN ASPARAGUS RAFT Serves 2

INGREDIENTS 1 beef tenderloin, cleaned and trimmed ¼ cup butter

1 pound asparagus spears, trimmed and steamed sea salt and freshly ground black pepper

RED WINE SAUCE (makes 2 cups)

ARTICHOKE SOUP WITH WHITE TRUFFLE OIL Serves 8 to 10

INGREDIENTS 5 artichokes (or one 14-oz. can artichoke bottoms) ½ cup butter 1 cup chopped shallots or onion 7 cups chicken or vegetable stock 1 cup dry white wine

½ pound potatoes, peeled and diced 1 cup heavy cream white truffle oil, to taste sea salt and freshly ground black pepper vegetable or potato chips, to serve (optional)

STEAMED ARTICHOKE CUPS INGREDIENTS 2 large globe artichokes a bunch of thyme

sea salt and freshly ground black pepper

METHOD 1. To make the artichoke cups, use a sharp knife to cut the top half-inch from the artichokes and trim off the stems. Using scissors, cut the pointed edges off each leaf. Place the artichoke bottoms up in a steamer, adding the thyme, salt and pepper. Cover and cook for 30 to 40 minutes. When an outer leaf pulls away easily or a fork is easily inserted in the center, the artichoke is cooked. Drain the artichokes upside down until cool. Using a large spoon, hollow out the center of each artichoke, to form a small cup. This is the cup in which the soup will be served. If necessary, trim the bottoms of each artichoke again, so that they sit level on a plate. Set aside until needed.

2. To make the soup, cut the artichokes lengthwise into quarters, and remove and discard the thistly chokes.

Remove the leaves, leaving the artichoke hearts and 2 inches of stem. Chop into quarter-inch pieces. In a large pot, melt the butter and sauté the artichoke bottoms and shallots for about 5 minutes. Add the stock, wine and potatoes. Simmer until the potatoes and artichokes are tender. Let cool. Purée the soup in a blender or food mill, in batches if necessary. Refrigerate until ready to serve. Then reheat the liquid and whisk in the cream. Season to taste with salt, pepper and white truffle oil. Ladle into the prepared artichoke cups, garnish with a large vegetable or potato chip and serve immediately. (Leftover soup can be poured into a resealable container and frozen.)

INGREDIENTS 1 bottle dry red wine (750 ml), plus extra to taste 1 quart beef stock 1 large onion, chopped 2 cloves garlic, minced 1 carrot, chopped

1 tablespoon dry mustard a few parsley sprigs ½ cup butter, cubed sea salt and freshly ground black pepper

CRISP ROOT VEGETABLE GARNISH (optional)

INGREDIENTS 3 or 4 beets, carrots, onions or parsnips corn oil, for deep frying

sea salt flakes

METHOD 1. First make the red wine sauce. Combine the wine, stock, onion, garlic, carrot, mustard and parsley in a large saucepan. Bring to just below a boil and simmer until reduced to about 2 cups. Remove from the heat, strain and refrigerate. When ready to serve, reheat the sauce, whisking in the butter in small pieces until the sauce thickens.

Season to taste with salt and pepper.

2. To make the crisp root vegetables, trim the tops and bottoms of the beets, carrots, onions or parsnips. Peel with a vegetable peeler and use a mandoline to slice them lengthwise into long thin strips. Add about 6 inches of oil to a deep fryer and heat to 350°. Deep fry the vegetables for about 2 minutes or until crisp. Place them on paper towels to drain and sprinkle with salt flakes.

3. To make the tournedos, slice the beef into 8 to 10 rounds. Save two rounds, and wrap and freeze the remaining beef for another time. Lightly pound the beef with a steak hammer, and season with salt and pepper. Melt 2 tablespoons butter in a heavy skillet and sear the beef on each side. Transfer to a roasting pan. When ready to serve, finish in an oven preheated to 375° and roast for 8 to 12 minutes, until a thermometer inserted into the meat reads 115° and the beef is still pink in the center.

4. Sauté the asparagus spears in the remaining butter, and season to taste. Arrange the asparagus in a “raft” on two warmed serving plates. Put a beef round on top of each. Reheat the red wine sauce and spoon over the top.

Garnish with crisp root vegetables, if using, and serve immediately.

Reprinted from Fabulous Parties: Food and Flowers for Elegant Entertaining by Mark Held, Richard David and Peggy Dark (Ryland Peters & Small; April 2008).

the City of Pasadena and operated by USC, and things worked out well. I’ve been doing a lot of catering for USC in the 30 years ever since.”

Dark, who doesn’t reveal her age, lives in the Linda Vista area of Pasadena. “I was married for 50 years to one of the finest men who ever lived, [real estate appraiser] Taylor Dark. He passed away five years ago. We have three great children, all wonderful products of Pasadena schools and all now with advanced degrees and successful in their chosen fields.

I have been very lucky. I married the right man and started the right business and somehow I had these great children.” And it was good luck, she says, that she and her husband “fell into” Pasadena, which was one of many options they'd considered.

Born in Iowa “to farmers who liked to eat,” Dark says her parents and two sets of

grandparents all moved to the Ventura area when she was just 1 year old. Her mother “smartly went off to work” and left the grandparents to stoke the home fires. “I think that’s where my interest in food comes from,” Dark says. “My grandparents understood that food was important. Good ingredients and thoughtful meals were what I grew up with.”

Dark says she plans to retire in January. Phelps tells us she’s been “saying that for years and doesn’t mean it. She loves doing this.” Dark says yes, she does love it and has no desire to leave. “But I don’t want to be the world’s oldest caterer.” What would she do if she retires?

“Pasadena has given me wonderful friends. And I’ll enjoy looking out at the Arroyo from my windows. And I don’t think I’ll bother with cooking. I’ll get it all right from the takeout store at The Kitchen.” |||| 07.15 ARROYO | 29

Artists’s rendering of the proposed main stage

GLENDALE GETS A

THEATRICAL CENTERPIECE NoHo’s acclaimed Antaeus Theatre Company prepares for a new role as the anchor of Glendale’s emerging arts and entertainment district.

SOME MATCHES ARE MADE IN HEAVEN, OTHERS IN GLENDALE. AFTER LOOKING ALL OVER THE LOS ANGELES AREA FOR A NEW HOME, THE ANTAEUS THEATRE COMPANY HAS FOUND ONE RIGHT IN THE MIDST OF GLENDALE’S DEVELOPING ARTS AND ENTERTAINMENT DISTRICT, NEAR THE AMERICANA AT BRAND SHOPPING MALL. THE COMPANY HAS BEEN OCCUPYING A COZY BUT SHOPWORN SPACE ON LANKERSHIM BOULEVARD IN NORTH HOLLYWOOD, BUT ITS OFFICES, LIBRARY/MEETING ROOM AND THEATER/ REHEARSAL SPACE ARE COMPLETELY CRAMMED. “We have a 49-seat theater here,” says Rob Nagle, one of three co-artistic directors of Antaeus, “and at 49, you’re very limited in how you can grow, in how you can find new audiences and new patrons to help support you. We’re busting at the seams as it is.”

We’re sitting in the library, filled with tall wooden bookcases and scattered furniture that probably doubles as production props as needed. The room also serves as a meeting room 30 | ARROYO | 07.15

and lunchroom; the cast has just cleared out after lunch, as we sit down for our interview with Nagle and the other two co-artistic directors, Bill Brochtrup and John Sloan. “We have classes, we have the academy, we have rehearsals, we have readings — we need more space somehow,” continues Nagle, one of the company’s shepherds through seasons that have included sturdy warhorses like Shakespeare’s Henry IV and newer spins on classics, such as David Ives’ adaptation of Pierre Corneille’s The Liar. “Then this wonderful opportunity in Glendale presented itself to us.”

Antaeus (named for Poseidon’s mythical half-giant son) began in 1991 as a project of the Center Theatre Group, launched by actors Dakin Matthews and Lillian Groag (also a playwright and director) so that L.A. actors could develop a cooperative theater ensemble to stage the classics. Thirty accomplished performers were brought together and met every Monday night to read, study and rehearse. While membership has changed and grown over the past two decades, Antaeus thrives. In 2002, the company established The Antaeus Academy to train early-career actors. In 2004, Antaeus created A2: The Academy Ensemble to give top students a platform for presenting their own projects.

There are currently 126 company members, and an additional 50 in A2. Everyone pays dues — $325 a year for regular company members. “All the actors in the ensemble are Equity,” says Brochtrup. As for A2 players, some are Equity and some not. The company moved to Vineland Avenue in NoHo in 1995 and the next year incorporated as a nonprofit. Ten years later, while looking for a permanent home, Antaeus plunked down in the former Deaf West Theatre space, also in NoHo, where they are now. In 2010 under former Artistic Director Jeanie Hackett, Antaeus produced its first full season.

The new Glendale venue is a 7,600-square-foot retail space on East Broadway, which had

ILLUSTRATION: John Sergio Fisher & Assoc. Architects

BY SCARLET CHENG

PHOTOS: Geoffrey Wade Photography

Gregory Itzin (24) and Ramon de Ocampo ( The West Wing) in Henry IV, Part One

stood empty for several years, enabling negotiation of a favorable lease, which was signed last spring. “The City of Glendale is thrilled to have Antaeus join our cityscape,” says Sharon Garrett, Glendale’s principal economic development officer, who has been helping them through the process. “Antaeus will be in the center of our art and entertainment district.”

Glendale’s warm welcome was quite enticing, company leaders say. “One of the reasons we’re going to this space, and to Glendale, is that the city is behind us,” says Sloan. “Most importantly, we have the opportunity to become a fi xture of life in Glendale. Besides being a place for actors to grow and develop their craft, we’re about providing good theater to a community.”

Antaeus has already hired an architect, John Sergio Fisher & Associates, which has redesigned the façade and drawn up floor plans. There will be a main stage with more than 80 seats, and a 40-seat “black box” venue for meetings, classes and workshops. At the launch of the capital campaign a couple of years ago to make all this happen, every Antaeus member contributed. The company paused to find a new space and is now seeking an additional $1 million “through individual and institutional donors, and some sort of crowdfunding campaign in the fall,” says the theater’s executive director, Ana Rose O’Halloran. The Noho lease ends in a year, and the first show in the new space is scheduled for September 2016.

“Permits are being pulled,” says Brocktrup, “and construction will be starting in a couple months.” The groundbreaking was held last month.

Meanwhile, Antaeus is grappling with a recently announced Actors’ Equity Association ruling that requires small theaters — a.k.a. 99-seat theaters — to start paying their actors minimum wage. The new ruling is controversial, as some fear this will cripple small theater in L. A., which is typically cash-strapped. Some productions have been possible only by paying actors fees as low as $7 a day. However, Antaeus is run by its membership, so is exempt. “The new Equity rules allow membership companies like Antaeus to operate what they call off-ofcontract,” says Brochtrup, “so the new rule of paying the minimum wage would not apply to us at this time. We’re producing ourselves; there’s no producer making money off the backs of actors. We’re all working together as a cooperative.”

The current production is William Inge’s Picnic, running through Aug. 16, and rehearsals

Company member Kurtwood Smith ( That 70’s Show ) at the June groundbreaking

are going on in the theater next door as we speak. Later, I have a chance to witness their unusual tradition of “partner casting,” in which every role is prepared by two actors who rehearse together and consecutively. Today both sets of actors are on set, but in an actual performance, only one actor will assume the role. The arrangement allows more performers to be involved in a production and also provides handy backup should one be called away for an emergency or a Hollywood gig that pays the rent.

Picnic is set in the Midwest in the 1950s. The cast is rehearsing a scene wherein the smalltown characters are preparing for a Labor Day picnic. Hal, a drifter played jointly by Daniel Bess and Jason Dechert, has come to town, and his raw charm is turning the heads of the ladies gathered on and around a porch. Director Cameron Watson has asked that the Hal character do something “slightly invasive” to enter the conversation. Spontaneously, Dechert jumps over the balustrade to speak to Millie (Connor Kelly-Eiding and Jackie Preciado), a teenage girl he’s taking to the picnic. It seems to work, so when they redo the scene with Bess, he handily repeats the action.

While many may be familiar with the 1955 movie starring William Holden and Kim Novak, Antaeus’ new Picnic production is intended to help the audience appreciate the depth of Inge’s work. “People who’ve seen the movie often think it’s a sentimental romance,” says Brochtrup, “but what we’ve found is that it’s the story of dark longing and loneliness and an interesting exploration of a young woman’s sexuality.” Nagle adds, “There’s something underneath that’s really scary. The movie didn’t do the play justice.

There’s a lot more going on.”

Because of the partner casting, rehearsals take two months — twice as long as usual — but clearly the company’s members are loyal. “Most of our actors make a living in film and television, but they want to come back to where their heart is,” says Brochtrup. “Our actors want to do the kind of work that excites, so they come back to a small theater like Antaeus.” ||| Picnic, written by William Inge and directed by Cameron Watson, runs through Aug. 16. Ticket prices range from $30 to $34. Antaeus Theatre Company is located at 5112 Lankershim Blvd., North Hollywood. Call (818) 506-5436 or visit antaeus.org.

07.15 | ARROYO | 31

32 | ARROYO | 07.15

Summer Cocktails As the season heats up, cool down with refreshing drink recipes from top Arroyoland bartenders.

BY MARTIN BOOE

PHOTO: Jim Simeone

Summer’s here, and you can already hear the roar of industrial-strength blenders echoing throughout Arroyoland. The season naturally means big-bowled tropical fruit drinks made insanely festive with everything from paper umbrellas to Roman candles. And everyone knows there’s nothing like consuming four fingers of rum along with half a sugar plantation to make you feel like the giddy dictator of your own personal banana republic.

But this is 2015 C.E. (which, in case you missed the change, means “common era”), and surely we’ve moved beyond those foamy blender drinks with gaudy names like Sex on the Beach and Blood and Sand.

Haven’t we?

Well, no, we haven’t. There will always be a soft spot in every drinker’s heart for the Tiki Ti or Trader Vic’s. But that doesn’t mean there aren’t alternatives. Today’s summer cocktail is indeed likely to be spawned from artisanal if not house-crafted liquor, top-shelf liqueurs and an imaginative use of aperitifs. Add fresh fruit, herbs and even vegetables, and you’ve launched yourself on a liquid vacation. So make sure your Uber app is up to date, and let’s take a tour of what’s hot in the realm of tall and cool.

“In the last five or six years, what’s old is new again,” says John Bower of South Pasadena’s Blind Donkey. Now the Donkey’s stock-in-trade is whiskey of all persuasions, which of course means that the “e” in whiskey comes and goes, depending on the provenance of the spirit. Bower is the first to acknowledge that to most people, whiskey is not the first thing that comes to mind when the subject of summer cocktails rolls around. But think again.

Many of today’s uptown brown spirits, whether bred in Kentucky, Canada or Scotland, come with higher proofs and cleaner, crisper and certainly more nuanced flavor profiles that enhance their mixability exponentially.

To wit, back in vogue are whiskey punches and the Whiskey Smash — a citrusy twist on the venerable mint julep. Both are brainchildren of the legendary 19th-century bartender “Professor” Jerry Thomas, long known as the grandfather of American mixology. (He was also the author of the first cocktail guide ever written, aptly named The Bartender’s Guide. In the world of cocktails, Thomas continues to cast a long shadow.)

Or, settle in for a glass of the bar’s whiskey punch. Bower likens whiskey punches to whiskey sours in bulk. Mix sugar and bitters at the bottom of a serving vessel, add about 10 orange peels and some whiskey, let it all sit for five or 10 hours, and voilà! There’s also been a resurgence of the Old Fashioned, as well as the Boulevardier — Campari, sweet vermouth and rye, instead of the gin used in its sister drink, the Negroni.

Speaking of gin, do not deceive yourself into believing, as F. Scott Fitzgerald did, that people won’t smell it on your breath — at least if you drink it in the quantities Fitzgerald did. But we come to savor, not to soak, and the place to do so is right here in Arroyoland at the Flintridge Proper Restaurant and Bar, boasting the largest selection of gins in the nation — more than 200 varieties, including its own housemade Flintridge Native Botanicals Gin. More than half of its botanical ingredients come from –continued on page 34

The Proper’s popular Eastside

07.15 ARROYO | 33

A Blood Meridian at King’s Row –continued from page 33

within 15 miles of the restaurant. Herbs are harvested from the Angeles Crest, and Meyer lemons are pulled from local backyards.

“Gin is the quintessential mixing spirit,” says Tobias Jelinik, the Proper’s “brand ambassador.” “Anyone who drinks vodka is a gin lover who doesn’t know it.” Like Scotch and bourbon before it, notes Jelinik, gin is becoming ever more artisanal, and the Proper is stretching its flavor profile beyond the traditional juniper berry with fresh herbs and botanicals. But unlike the brown-colored spirits, gin isn’t something people are accustomed to drinking neat. So that opens the door for cocktails, and the Proper features no fewer than 17 gin-based cocktails on its roster.

Topping the Proper’s summer cocktail list is the Eastside, which is “drawing people from all over town,” according to Jelinik. It’s a refreshing mélange of 1 ounce fresh lime juice, a healthy pinch of mint, 2 cucumber wheels and ¾ ounce simple syrup. Oh, and two ounces of gin. What’s your sign, gorgeous? Also at the top of the pops is the Proper’s gin version of the Moscow Mule, subbing gin for the traditional vodka, mixed with housemade ginger beer and served in the de rigueur copper mug. In fact, the Moscow Mule (a Sputnik-era drink that emerged in the 1950s when America was discovering the joys of vodka) is making an across-the-board comeback.

At King’s Row in Pasadena, it’s all about drinkability and seasonality, says general manager Jim Fraley. “We focus pretty heavily on mescal and tequila.” “Keep it light” is the bar’s motto, and quenching beverages with fresh fruits and vegetables are the order of the day. This summer’s favorite is a play on the Mexican thirst-quencher, tamarindo. It’s called the Blood Meridian and combines 1½ ounces of Corralejo Tequila Blanco, lime juice, a half-ounce of Mexican Fernet-Vallet and tamarind syrup. It delivers all the fruity tang of an actual tamarindo and puts a little something extra in your bloodstream at the same time. Of equal thirst-slaking power is the In Watermelon Sugar, a mix of Hanson of Sonoma Organic Vodka, Dolin Blanc Vermouth, fresh muddled watermelon, lime juice, housemade grenadine and, for an herbaceous accent, a bit of fresh basil.

Over at the Raymond’s Bar 1886 in Pasadena, a solid commitment to tradition doesn’t get in the way of a playful spirit — or playful spirits, as it were. “Apertif cocktails are quite popular, and of course Tiki-style cocktails never go out of favor in the warm months,” says bar manager Peter Lloyd Jones.

Of course, summer wouldn’t be summer without some version of the Pimm’s Cup, which is Britain’s unchallenged summer drink. In recent years, Pimm’s has become a DIY project for many bartenders, and Bar 1886 goes all out with no fewer than 13 versions.

The aperitif mixes well with just about any spirit. Pimm’s Cup No. 1 is gin-oriented, while the very popular Pimm’s Cup No. 4 takes nest in rum. Start with Pimm’s Cup 1, work your way through Pimm’s Cup 13 and…you’ll definitely be in jail before the night’s over (though you’d most likely be cut off somewhere before the midpoint).

But this summer’s stand-out, says Lloyd Jones, is the vaunted Sex Panther. If the name harkens back to the let-your-hair-down combinations of the 1980s (Sex on the Beach, anyone?), the delivery manifests a more subtle combination of flavors than the one those primitives of the Reagan era drank. With grapefruit juice, honey, lemon, yellow Chartreuse liqueur and lavender-infused gin.

You can just about hear the whole bar purring in unison, can’t you? |||| 34 | ARROYO | 07.15

KITCHEN CONFESSIONS

The Importance of Entertaining The rise and fall of my love affair with domestic goddess Martha Stewart

BY LESLIE BILDERBACK

I

am going to admit to you that for years I was fascinated by — even a little enamored with — Martha Stewart. I know. It’s not a politically correct crush, and I have long since come to my senses. But in the early 1980s her style was something new. And her fi rst book, Entertaining, was a game changer.

It was not that the recipes were revolutionary. There was nothing I hadn’t already learned in culinary school. But the way the table tableaux were presented — in a beautiful garden or a quaint dining room; with antique mismatched platters and pitchers or hollowed-out vegetables for dips; with statement fl oral arrangements or a single weirdly beautiful pumpkin — showed that there was more to entertaining than just the food. We could have style. We could be quirky.

And we didn’t necessarily need to follow the same hostess rules of our mothers and grandmothers.

There is one photo in that book that absolutely changed the way I thought about presentation. It is a table of crudités in a garden, packed so full of food that it is literally dripping with grapes and berries and leaves. There is not one inch of table showing between the various items. It was abundant, and decadent, and gorgeous — like a Dutch still life. It was unlike everything I had been taught by my chefs, who used rulers to ensure that a full inch of mirror was visible between our canapés on the platters of the Grand Buffet.

Many accused Martha of fostering a generation of insecurity — demanding a level of entertaining that was unrealistic. But that book never made me feel inadequate. No, I was not raising my own geese. And yes, I gathered my few measly garden fl owers in an old grocery bag instead of a handwoven basket. But I was young, and it was simply not time for that yet. Th at book was not unrealistic.

It was an atlas of ambition.

When the time came to get married, I bought her wedding book and organizer.

And when she came through town on a book tour I waited in line. I had begun working with pastillage — the sugar paste used to model fl owers — and I brought her a sample of my beautiful work. I somehow had it in my mind that she would be thrilled to meet me and impressed by my talent. But she barely acknowledged me, handing the box to her assistant without looking inside and signing my book without smiling or chatting. I was crushed.

When her magazine came out in 1990 (with her face on the cover every month) my love started to fade. It had great features — the magazine, that is — but it ruined everything it touched. She didn’t invent puff pastry, pumpkin soup served in a pumpkin or nut lace cookie bowls for sorbet. But if I served these things I would get accused of lifting them from the pages of Living. Not cool. Cute articles about Pyrex, or antique Halloween postcards or swizzle sticks forever altered the market for such things and made them next to impossible to fi nd and aff ord at fl ea markets. She cornered the market on gold spray-painted leaves, glittery pine cones and hand-stamped wrapping paper (which I learned from Highlights magazine in 1971, thank you very much). But the Martha aesthetic was already a part of me.

When we moved into our fi rst house, the windows were a wonky size, so I made the curtains myself and hung them from antique doorknobs — quirky and a little weird. A year later a similar treatment was featured in Living. (Steam shoots out of ears.)

Maybe I am overly sensitive to stuff like this. But it is impossible for me not to care what others think. And when you get right down to it, that is the essence of entertaining. Whether you are a professional or hosting a party at your home, the only thing you should be thinking about is what your guests think. Just not in a show-off y, “Martha” way.

I can no longer abide her. Her attitude has morphed from informative to haughty. But I will give credit where credit is due. No, she didn't invent entertaining. But over the years I have learned some things from Martha that are invaluable. Ways to make guests feel welcome and at ease, ways to prep ahead so I’m not in the kitchen all night, ways to arrange my home for a crowd. Th ese are all valuable entertaining tips. Yes, there are better cookbooks. ( James Beard’s Hors d’Oeuvre and Canapés, for example, is the entertainer’s bible.) But few publications captured as well what it really means to entertain. It was the entire package, and it was glorious. |||| Leslie Bilderback, a certified master baker, chef and author of No-Churn Ice Cream (St. Martin’s Griffin), lives in South Pasadena and teaches her techniques online at culinarymasterclass.com.

–continued on page 37 07.15 | ARROYO | 35

36 | ARROYO | 07.15

KITCHEN CONFESSIONS –continued from page 35

Not-Martha’s Crudité Platter This is standard party procedure at our house. I have included a list of produce, a couple of dip ideas and my presentation procedure. You can, of course, adjust the ingredients and recipes to your taste.

INGREDIENTS 2 pounds carrots – either the real baby variety, still with green tops, or large ones peeled and cut in 1-inch bias slices 1 head celery – each stalk sliced lengthwise in half, then in 2-inch sticks; reserve the leafy ends for garnish 2 bunches radishes – scrubbed and left whole if they are bite-size, or cut in half if they are too big 2 pounds green beans – stem end trimmed, then blanched 2 pounds asparagus – stem end trimmed, then blanched 1 pound snow peas – washed and stem end trimmed

3 pints cherry tomatoes, red and yellow – washed 2 each large red and yellow bell peppers – scrubbed and cut into 2-inch strips, white inner pith and seeds removed 1 head purple kale – leaves separated and well washed 1 head radicchio – leaves separated and well washed 1 head green curly leaf or butter lettuce – leaves separated and well washed 1 bunch Italian parsley – washed and trimmed into short sprigs 10 to 20 thin, crispy breadsticks 2 or 3 packages of crackers

Creamy Buttermilk Dip

INGREDIENTS 8 ounces cream cheese ¼ cup sour cream 1¼ cup buttermilk 1 tablespoon Dijon mustard 2 tablespoons white wine vinegar Grated zest and juice of 1 lemon

1 clove garlic, chopped 2 scallions, chopped 1 tablespoon Italian parsley, chopped ½ teaspoon celery seed Pinch black pepper ½ teaspoon salt

METHOD Combine all ingredients in a blender. Pulverize until smooth, then adjust thickness and seasoning as needed.

Avocado Herb Dip INGREDIENTS 1 cup mayonnaise ½ cup sour cream 1 avocado 1 cup Italian parsley leaves 1 cup chervil leaves ½ cup tarragon leaves

½ cup chives 2 scallions 2 anchovy fi lets Grated zest and juice of 1 lemon ¼-to-½ cup olive oil ½ teaspoon salt

METHOD Combine all ingredients in a blender. Pulverize until smooth, then adjust thickness and seasoning as needed.

Roasted Red Pepper Dip INGREDIENTS

1 7-ounce jar roasted red peppers 1 16-ounce can white beans ¼ cup sun-dried tomatoes, reconstituted ¼ cup fresh basil 1 clove garlic 1 tablespoon balsamic or red wine vinegar

1 tablespoon fresh oregano 1 teaspoon fresh thyme ½ teaspoon black pepper ½ teaspoon salt ¼-to-½ cup extra virgin olive oil

METHOD Combine everything but oil in a blender. Pulverize until smooth, then slowly add oil until the desired thickness is reached.

Adjust seasoning as needed.

PRESENTATION Find the biggest platter you have. If you don’t have a big platter, find a cool wooden cutting board, or use any old board and cover it with foil.

Arrange a base layer of lettuce and kale leaves around the edge of the platter, letting them extend beyond the rim. Lay a few leaves across the surface of the platter, but there is no need to cover it completely. Reserve the best-looking, smaller leaves for later.

Set bowls of dip on the platter, spaced well apart. (You can use decorative bowls, or hollow out a few bell peppers.)

Have a couple of extra bowls of each dip on hand for backup when they get low. Switching out a bowl is easier, neater and classier than having to gloppily refill from old Tupperware.

Begin piling vegetables on the platter in sections. Keep them all facing the same way (all carrots pointing in the same direction, all beans neatly aligned, etc.). Try not to put two vegetables of the same color next to each other. There is more green, so break up the beans with carrots, peppers, etc. Pack the vegetables right up against the bowls of dip.

Reserve a third of the produce for backup replenishing.

Use the oddly shaped round vegetables (tomatoes, radishes) to fill in awkward spaces. Garnish here and there with celery leaves, reserved little lettuce leaves and Italian parsley.

Place your platter in a spot accessible from all sides. Set a napkin-lined basket next to it, and keep it filled with breadsticks and crackers.

Replenish as your platter gets demolished.

Sit back, enjoy your guests and prepare for accolades

07.15 | ARROYO | 37

A SELECTIVE PREVIEW OF UPCOMING EVENTS COMPILED BY JOHN SOLLENBERGER

THE LIST

World Music, Jazz at Descanso Gardens

as “Let It Be,” “Yesterday,” “Strawberry

Descanso Gardens’

Herman is scheduled to conduct, with

summer music pro-

featured vocalists Jim Owen, Tony Kish-

Fields Forever,” “Penny Lane” and others, performed with the full orchestra. Martin

grams showcase top performers twice

man, David John and Chris Camilleri.

a week. Thursdays feature the Music on

Gates open for dining at 5:30 p.m., and

the Main Summer Jazz series and on

the concert starts at 7:30 p.m. Guests can

Tuesdays, it’s the World Rhythms series.

bring their own food and drink or pur-

All concerts start at 6 p.m., free with Des-

chase from onsite vendors. Ticket prices

canso admission of $9, $6 for seniors and

start at $20.

students and $4 for children 5 to 12; chil-

The L.A. County Arboretum and Botanic

dren 4 and younger are admitted free.

Garden is located at 301 N. Baldwin

by Viver Brasil

AMERICAFEST CELEBRATES THE FOURTH WITH A BANG

July 9 — Singer, pianist and composer

July 4 — The annual Americafest celebration returns to the Rose Bowl Stadium

Huntington Opens Approaches to Asia

John Proulx

today. The party starts at 2 p.m. outside the stadium in Area H with The Family

July 11 — “Family

July 14 — Traditional Japanese drumming

Fun Zone, including food vendors, entertainment, exhibits and inflatable rides. At

Morning: Journey to

by Kinnara Taiko

7 p.m., the event moves inside the stadium for motorcycle stunts and music by

Japan” offers families

July 16 — USC vocal jazz instructor Kath-

teen idol singer Ian Thomas and the Grammy-nominated Liverpool Legends, a

a taste of the Land of the Rising Sun in the

leen Grace.

Beatles tribute band. The fabulous fireworks show, produced by Pyrospectaculars

Huntington’s Japanese Garden from 10 to

July 28 — Mariachi Tesoro de San Fer-

by Souza, begins at 9 p.m. General admission tickets cost $13, with children 5

11 a.m. with performances of Taiko drum-

nando, showcasing young artists of the

and younger admitted free. Reserved seating tickets cost $25. Active military

ming by members of the Taiko Center of

City of San Fernando Mariachi Master

members and up to three other family members get in free.

Los Angeles and Japanese folk tales by

Apprentice Program

Rose Bowl Stadium is located at 1001 Rose Bowl Dr., Pasadena. For tickets, call Tick-

The Grateful Crane Ensemble. Children

July 23 — Pianist and singer Betty Bryant

etmaster at (800) 745-3000; for information, visit rosebowlstadium.com.

must be with an adult. Admission costs $20

July 2 — Max Wrightson and Old Fashioned perform classic American songs.

July 8 — Contemporary dance theater

Ave., Arcadia. Call (626) 793-7172 or visit pasadenasymphony-pops.org.

July 30 — Chalo Eduardo

($10 for members), free for children 2 and

Descanso Gardens is located at 1418 Des-

younger.

canso Dr., La Cañada Flintridge. Call (818) 949-4200 or visit descansogardens.org.

Nights Sizzle at the Autry

Sounds for All Ages at Levitt Pavilion

Cal Phil Summer Season Salutes the Greats

fruit-tree pruning from 9:30 a.m. to noon.

The concert series

July 11 — The Cali-

Topics include high-density planning

continues with an

fornia Philharmonic

and successive ripening techniques for a

July 11 — Lora Hall of Full Circle Gardening gives a workshop on summer

July 2 through Aug. 13

eclectic mix of Latin, Americana, world,

summer season continues under the stars

prolonged harvest, types of pruning cuts,

— The Autry National

jazz and children’s music Thursdays

at Santa Anita Park with Maestro Victor

basic pruning tools and organic methods

Center’s Sizzling Sum-

through Sundays. Concerts start at 7 p.m.

Vener, who conducts a salute to “Rodgers

of pest and disease control. The cost is

mer Nights program invites guests of all

Thursdays and Sundays and at 8 p.m.

and Hammerstein and More” with clas-

$45 ($35 for members).

ages to dance to some of L.A.’s top Latin

Fridays and Saturdays in Pasadena’s

sic hits from South Pacific, The Sound of

July 11 through Aug. 22 — Instructor

music acts from 6 to 9 p.m. Thursdays

Memorial Park.

Music and Cinderella. The program also

Kathy Chyan conducts a Tai Chi class

through Aug. 13. (Children have their

A few highlights this month:

includes Schubert’s Unfinished Symphony

series in the Huntington’s botanical

own dance floor.) Salsa instructor Enio

July 4 — Dustbowl Revival (pictured

and highlights of classic movie scores.

gardens, suitable for beginning and

Cordoba offers a free lesson at 6 p.m.,

above) performs Americana music.

Special guest vocalists are American Idol

intermediate students, from 8:45 to 10:15

followed by live music and dancing

July 9 — Lucky Diaz & the Family Jam Band

finalist Anthony Fedorov and Jennifer

a.m. Saturdays. The cost is $175 ($150 for

at 6:30 p.m. Drinks and tacos can be

perform for kids.

Paz from the national tour of Miss Saigon.

members).

purchased. Admission is $10 (free for

July 12 — Bobby Rodriguez Latin Jazz takes

Gates open at 5:30 p.m. for preconcert

July 16 and 23 — Staff member Randy

members), $6 for seniors and students

the stage.

dining, and the concert starts at 7:30 p.m.

Shulman conducts “Huntington 101,” a

and $4 for children 3 to 12.

July 17 — Western Standard Time

Tickets cost $20 to $95.

two-part series on the Huntington’s origins

July 2 — Yari Moré.

performs world music.

Santa Anita Park is located at 285 W. Hun-

and workings from 5:30 to 7:30 p.m. both

July 9 — Boogaloo Assassins

July 23 — The Party Animals entertain

tington Dr., Arcadia. Call (626) 304-0333 or

days. The cost is $70 ($55 for members).

visit calphil.com.

Call (800) 838-3006 or visit brownpaper-

July 16 — Octavio Figueroa

children.

July 23 — Chino Espinoza

July 31 — Caroline Aiken and Ike

July 30 — Son Mayor

Stubblefield play Americana music.

Pasadena Pops Revisits the Beatles

The Huntington Library, Art Collections

The Autry National Center is located at

The Levitt Pavilion Pasadena is located

July 11 — The Pasadena Pops’ 2015 Sierra

and Botanical Gardens is located at 1151

4700 Western Heritage Way in Griffith

in Memorial Park, at Walnut Street and

Acura Summer Concert Series continues

Oxford Rd., San Marino. Call (626) 405-

Park. Call (323) 667-2000 or visit

Raymond Avenue, Pasadena. Call (626)

at the Arboretum with “Classical Mystery

2100 or visit huntington.org.

theautry.org.

683-3230 or visit levittpavilionpasadena.org.

Tour,” featuring such Beatles favorites

38 | ARROYO | 07.15

tickets.com for tickets to all these events.

–continued on page 40

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THE LIST

PHOTO: Jim Cox

–continued from page 38

JANIS JAMS AT PLAYHOUSE The Pasadena Playhouse presents A Night with Janis Joplin, starring Tonynominated Mary Bridget Davies as the late blues-rock singer, in a reprise of the playhouse’s 2013 production One Night with Janis Joplin. Davies, who toured with Joplin’s original band, Big Brother & the Holding Company, has been critically hailed for her spot-on delivery of Joplin’s material. A Night with Janis Joplin runs at 8 p.m. Tuesdays through Fridays, 4 and 8 p.m. Saturdays and 2

and 7 p.m. Sundays through Aug.16. Tickets cost $55 to $150.

The Pasadena Playhouse is located at 39 S. El Molino Ave., Pasadena. Call (626) 356-7529 or visit pasadenaplayhouse.org.

A Fantasy at Boston Court

Friends celebrate Irish music and dance.

July 11 — Shiv — a

Curve Ave.,Altadena.Visit altadenasheriffs.org.

Farnsworth Park is located at 568 E. Mount

post-colonial fantasy

va, the Hindu destroyer god — opens at

Boston Court Brings Music Banquet

The Theatre @ Boston Court at 8 p.m. The

Music @ Boston Court offers a tempting

play explores the relationship between a

banquet of musical refreshments in July.

budding young American woman and

All concerts start at 8 p.m. Tickets cost

her South Asian poet father who inspires

$25, $20 for seniors.

loosely based on Shi-

and eventually disappoints her. Shiv

July 17 — “Synchronomy: The Synchronic-

continues at 8 p.m. Thursdays, Fridays and

ity of Music and Words” features music by

Saturdays and 2 p.m. Sundays through

L.A. composer-run collaborative Syn-

Aug. 9. Tickets cost $34, $29 for seniors.

chronomy, performed by Brightwork in a

Boston Court Performing Arts Center is lo-

program inspired by poetry and literature.

cated at 70 N. Mentor Ave., Pasadena. Call

July 24 — “The Brad Dutz Quartet: Fash-

(626) 683-6883 or visit bostoncourt.com.

ionably Impaired” features 20th-century acoustic, classical chamber music

Jazz and Jigs in Altadena

July 25 — “People Inside Electronics”

Summer Concert Series offers free perfor-

features Grammy-nominated pianist Aron

mances at 7 p.m. Saturdays in July and

Kallay in an evening of musical acrobat-

August in Altadena’s Farnsworth Park.

ics performing works by Isaac Schankler,

July 11 — The Downbeat Express, featur-

Shaun Naido and Tom Flaherty.

ing Jennifer Gates, is Altadena’s big

July 31 — “Four Hands, One Piano” spot-

band.

lights L.A. Phil keyboardist Joanne Pierce

July 18 — The Brian Hughes Band delivers

Martin and her pianist husband, Gavin

the ultimate in jazz.

Martin, in a program of duets.

July 25 — The Manning Brothers and 40 | ARROYO | 07.15

blended with improvisation and jazz.

The Sheriff’s Support Group of Altadena

–continued on page 42

07.15 ARROYO | 41

THE LIST

PHOTO: Brian Penikas

–continued from page 40

ROCK PARTY ON THE PLAZA July 24 — “Space Oddity: David Brighton’s Tribute to David Bowie” comes to The Pasadena Civic Auditorium Plaza at 7:30 p.m. for the annual Party on the Plaza summer series of concerts by rock tribute bands. Food and drink is available for purchase.Tickets cost $10 for general admission; reserved table seats cost $20 to $30.

The Pasadena Civic Auditorium is located at 300 E. Green St., Pasadena. Visit thepasadenacivic.com.

Boston Court Performing Arts Center is lo-

aimed at exploiting the newly discovered

cated at 70 N. Mentor Ave., Pasadena. Call

teen market. The hilarious marijuana

(626) 683-6883 or visit bostoncourt.com.

exposé highlights 1950s teen angst and the beatnik rebellion with a cast including

Family Jam, Roaring Nights at the L.A. Zoo

Mamie Van Doren, Russ Tamblyn, John

July 11 — Family Jam at the L.A. Zoo

Landon and Charlie Chaplin, Jr. Jerry Lee

offers a fun night of live music, dancing,

Lewis performs the title song. Tickets for

food trucks, encounters with some of the

the Alex Theatre event cost $16 ($11 for

zoo’s smaller creatures and after-hours

Alex Film Society members).

viewing of popular exhibits, starting at 6

The Alex Theatre is located at 216 N.

p.m. Tickets cost $20 ($17 for Greater Los

Brand Blvd., Glendale. Call (818) 243-2539

Angeles Zoo Association members), $15

or visit alextheatre.org

Drew Barrymore, Jackie Coogan, Michael

for children 2 to 12 ($13 for GLAZA mem-

L.A. Zoo summer entertainment series

“Upstairs Downstairs” at the Gamble House

continues at 7 p.m. with a live band, a DJ

July 30 through Aug.

dance party, food trucks, full-service bars,

16 — The Gamble

bers); children under 2 are admitted free.

July 24 — The Roaring Nights at the

pop-up zookeeper talks and visits with the

House, a landmark Arts and Crafts home

zoo’s animal inhabitants. At the Animal

designed by Pasadena architects Greene

Artistry Paint Party guests can paint their

& Greene, hosts its popular “Upstairs Down-

favorite animal on a small canvas to keep

stairs” tours Thursdays through Sundays.

as a souvenir. The event is open to those

Guests can tour servants’ quarters as well

ages 18 and older. Tickets cost $20 ($17

as the home’s original coal and laundry

for GLAZA members).

rooms, while curators share the personal

The L.A. Zoo is located at 5333 Zoo Dr. in

histories of those who lived and worked

Griffith Park. Call (323) 644-4200 or visit

there, some of which just came to light re-

lazoo.org.

cently. Tours run every hour from 11 a.m. to 2 p.m. Admission costs $20. Advance pur-

42 | ARROYO | 07.15

Teens Go Wild in ’50s Classic

chase is recommended but not required.

July 25 — The Alex Film Society relives a

The Gamble House is located at 4

classic with an 8 p.m. screening of 1958’s

Westmoreland Pl., Pasadena. Call (626)

High School Confidential, an early flick

793-3334 or visit gamblehouse.org. ||||

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