Your home deserves the best of both worlds. A team of visionaries. Which is why, rather than simply relying on our sales expertise, we develop creative and customizable solutions, giving The Agency’s clients a distinct voice in a cluttered market. Our full service creative agency is made up of 20+ insightful individuals who seek to build experiences that eclipse mere words on a page or photos on a website. Why write when you can tell a story? Why design when you can architect an idea? By taking this holistic approach, we are able to use our mastery of residential design, market trends, public relations, digital media and property branding to see every project through from initial concept to final sell-out.
Your home deserves the best of both worlds. A team of visionaries. Which is why, rather than simply relying on our sales expertise, we develop creative and customizable solutions, giving The Agency’s clients a distinct voice in a cluttered market. Our full service creative agency is made up of 20+ insightful individuals who seek to build experiences that eclipse mere words on a page or photos on a website. Why write when you can tell a story? Why design when you can architect an idea? By taking this holistic approach, we are able to use our mastery of residential design, market trends, public relations, digital media and property branding to see every project through from initial concept to final sell-out.
FROM THE
With this month being our one year anniversary and only the 5th issue since our premier, we are so thrilled to continue the evolution. Hidden Hills Magazine is now 100 pages and as you will see from this holiday flavored edition, we continue to strive to bring all of our readers a well-rounded and engaging experience that reflects the spirit of all of us who live in this little corner of the world.
We are also thrilled to witness the continued renaissance of our surrounding area, as more and more entrepreneurs are taking the plunge to create destinations and experiences that add so much to our lifestyles in a very positive way. Each has put in the time, faith and most importantly, the passion in the hopes that all of us who live here will reciprocate in giving them a try. So, if you like what you see in the people and businesses featured here, we hope you will remember that the way to keep them a part of the community is to support them. And if you can remember, please let them know you saw them in the Hidden Hills Magazine ;)
As we are already preparing our next issue for spring, please reach out if you or anyone you know would like to be featured. We’re honored to live amongst a group of such talented and inspiring people and we love sharing the interesting stories and background of our neighbors.
Wishing everyone a healthy and happy holiday!
Joe@LongValleyMedia.com
Lonna@LongValleyMedia.com
Lonna Weber
Joe Bellissimo
EDITORIAL
Editor-in-Chief
Joe Bellissimo
Copy Editors
Linda Raznick
Carly Fentress
Contributors
Susan Campbell Cross
Sydney Easton Grace Balsamo
Brielle Fraser
Advisory Board
Archie Hanson Jr. Susan Campbell Cross Linda Raznick
Lisa Sapiro Steve Weber
General Legal Counsel
David S. Schnider
Inquiries
Advertising: Lonna@Longvalleymedia.com
Editorial: editorial@Longvalleymedia.com
Hidden Hills Magazine is published four times a year by Long Valley Media. LLC. It is mailed to residents of the city of Hidden Hills, California as well as distributed at commercial and retail locations in the greater Los Angeles and Ventura County areas.
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All Rights reserved. No article illustrations photographs or other editorial matter or advertisements herein may be reproduced without permission of the copy write owner (s). Long Valley Media, LLC does not take responsibility for the claims provided herein. Printed in the U.S.A.
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LOCAL FLAVOR MAKING A DIFFERENCE
36 AMBER WAVES OF STYLE
New store, Shoppe by Amber Interiors, brings elevated style to Old Town Calabasas.
42
A new “must try” debuts incredible, approachable comfort food at the old La Frite location on Ventura Blvd.
Jaime Boreanaz and Melissa Ravo are turning Chrome Girl into an up and coming cosmetics brand.
57 BODY PUMP
HH Resident Deb Spellman is getting her neighbors into shape with this intense and versatile class.
61 THREE SISTERS FOUNDATION
The Kasper Sisters set out to directly help neighbors facing hardships.
64 A PENNY FOR YOUR AMUSEMENT
Rob Raznick’s passion for turn-of-the century, penny-powered amusements has grown into a masterful collection.
72 ADVENTURE UNDER THE BIG SKY
Big Sky, Montana is a year-round, outdoor recreation paradise for families.
87 THE BURTZLOFF TWINS’ MENAGERIE Pigs & Chickens and a whole lot of six-year-old energy!
It has been reported that in an effort to establish some reasonable boundaries for his family, Kanye West has launched a petition to ban aerial paparazzi from the skies above Hidden Hills.
Will his latest big idea fly?
Dig into the details exclusively on HiddenHillsMagazine.com
Jackie Dodd’s recipes made her a finalist for Saveur Magazine’s Best Original Recipes, 2014 as well as the top honors for Best Beer Coverage in 2015. The Beeroness was also a finalist for Better Homes and Gardens’ Best Food Blogs, 2015. She has been seen on The Today Show and is also the author of The Craft Beer Cookbook and the newly released Craft Beer Bites Cookbook. TheBeeroness.com
Michelle Lopez is the baker, blogger, and photographer behind the popular baking blog, Hummingbird High. Hummingbird High was listed as a finalist for the Best Baking & Dessert Blog in Saveur Magazine’s Best Food Blog Awards both in 2013 and 2015. See more of her baked goods at HummingbirdHigh.com
Talia Kleinplatz fell in love with food at the apron strings of her mother and grandmother. Having lived in both Montreal and Vancourver, she has learned to eat and drink well. In 2013 she launched her award-winning cocktail blog, TwoForTheBar.com
Lifestyle expert, author and on-air personality Susan Campbell Cross, is a mom living with her family in Hidden Hills. Her latest book is the FabYOUList: List It, Live It, Love Your Life. She has also written for SHAPE, OK! and Star magazines, as well as websites like The Daily Muse, Huff Post Women and Forbes Woman.
Southern California native, Brielle Fraser is a student at Pepperdine University, working towards a degree in journalism. She is a dance instructor as well as a freelance journalist whose goal is to work in the field of print journalism.
Raised in Hidden Hills, California, Sydney Easton is a freelance writer as well as an accomplished singer and musician. She is currently studying at L.A. City College.
Aside from being a phenomenal photographer, Tessa Neustadt is also a filmmaker and designer currently residing in Highland Park, CA. TessaNeustadt.com
came from. Their idea of vacation is sitting by a pool, my idea is to climb a big mountain.”
If I can be here for the next twenty years, I will. I want to create an institution that says something.” For Robbie Schaeffer, few things matter more than the experience of being in the wilderness on a mountain bike. And with the glowing success of his first restaurant, Pedalers Fork, he gets to bring this passion to the community of Calabasas. As the heir to the nail polish brand O.P.I., opening a cyclingthemed restaurant may seem like a far cry, but in fact this current endeavor of his hits even closer to home than the family business.
“I didn’t learn how to ride a bicycle until I was eleven, so I was a late bloomer into it. When I got on a bike it was like a whole new world: like freedom.” Robbie’s enthusiasm for the wilderness didn’t stop there. An avid hiker, skier, and of course cyclist, Robbie Schaeffer is the epitome of an outdoors man. However, it wasn’t a love he inherited. In fact, “my family is the opposite [of me], they don’t know where I
“THEN WE SAID, AT THE END OF THE BEER GARDEN, THERE’LL BE A LITTLE FRENCH COUNTRY HOUSE, AND WE’LL MAKE THAT A LITTLE BIKE SHOP. AND THAT’S HOW IT ALL CAME TOGETHER.”
After O.P.I. was sold in 2010, Schaeffer spoke about feeling at a loss after the company was sold. He became the only member of his family to become a licensed beauty technician and opened a nail salon in Studio City. “The salon business is not easy, so after three years I said, ‘Okay, now what?’” After the salon closed, Schaeffer decided it was time to return to his heart: cycling. After years of travelling through the Pacific Northwest, Schaeffer had fallen in love with the culture surrounding the outdoorsy cities and aimed to bring it to Los Angeles. “When I was choosing locations, the three major factors [were] looking for an active lifestyle community. Second, was that [Calabasas] is the gateway to the Santa Monica Mountains with endless road riding and mountain biking year round. And third, this was an area that was in desperate need of a good restaurant.” He frequented Hidden Hills, Calabasas and the West Valley, using them as access points for biking in the Santa Monica Mountains and the Ahmanson Ranch preserve. “I’ve been riding out here for twenty three years. I would drive all the way out from the Westside just to bike out here. So this is my heart. I’ve had a few good friends who grew up in Hidden Hills so I’ve always been familiar with the community.”
Schaeffer aimed to infuse Pedalers Fork with the lush, rustic energy captured by the Pacific Northwest, as well as a bit of a ski chalet look. “One thing I love about visiting [the northwest and different mountain towns] is the active lifestyle community: how everyone is so together. You all go out on a big ride together, come back, celebrate together, and I just wanted that energy. So I wanted the architecture to come from those places.” Schaeffer was very hands-on in the design of the building. He wanted to incorporate the natural greenery, as well as the softly babbling creek that so idyllically runs parallel to the restaurant. He succeeded, as the building looks and feels as though it has been there for thirty years. It has the distinction of fitting in with the quirky backdrop of Old Town Calabasas, the rustic reclaimed wood of a Utah ski chalet, and the elegant, warm glow of a beer garden.
“The concept started out as a beer garden. I’ve always said there are three hundred days of sunshine in LA and we don’t have any beer gardens. You go to New York City in the middle of winter, and people are drinking beer outside. Why doesn’t that work here? Then we said, at the end of the beer garden, there’ll be a little French country house, and we’ll make that a little bike shop. And that’s how it all came together.”
THIS PAGE: AFTER THE LANDMARK SALE OF OPI, A MOMENT MOST WOULD CONSIDER THE OPPORTUNITY TO SLOW DOWN, SCHAFFER’S TRAVELS INTO WILDS OF THE PACIFIC NORTHWEST LED HIM TO ENVISION PEDALER’S FORK, A PLACE WHERE ALL THAT HE LOVES CONVERGES.
SCHAEFFER IN HIS OPI DAYS AT THE SALON HE CREATED.
OPPOSITE PAGE: PEDALERS FORK COVERS THE CULINARY SPECTRUM IN AN EARTHY AND IMMERSIVE ENVIRONMENT.
TUNA TARTAR WITH CRISPY WONTON SEASONAL VEGETABLE CRUDITE W/ FAVA BEAN HUMMUS CHICKEN WONTON SALAD W/ BLOOD ORANGE
SEASONAL APPLE CINNAMON “OLD FASHIONED” CHOCOLATE LOVERS CAKE
road.
The next step was the food. Schaeffer understood the importance of knowing exactly where and in what condition your food is coming from. This is poignant in cities like Los Angeles, Portland and Seattle in particular, so Schaeffer spares no amount of expense or effort, and uses only the highest quality of produce and meat exclusively from local farmers. The question of what food to put on the menu was easily answered: cyclists love good, hearty food and lots of it. The important bullet points quickly became clean, flavorful food, the perfect, Arcadian atmosphere, and last but not least, the accompanying beverages.
A staple of most Northwestern towns is the coffee and the beer, two delicacies that have definitely made it over to Los Angeles, but perhaps the reach hasn’t extended to our little corner quite yet. Schaeffer boasts that it is the only place to serve true third wave coffee in the West Valley and the only location in the entire state to officially serve the famous 10 Speed Coffee. (He’s right, I checked.) “10 Speed Coffee originated in 2005 up in Hood River, Oregon and when I went up to Hood River, I was just blown away. Blown away by the culture, blown away by the beer. It’s a place where people really get along and really just enjoy life.” With a full range of craft beers and a fully functional bike shop, Pedalers Fork has achieved just what it set out to do: bring that vibrant spark of community to the Valley.
Schaeffer also plays a big role in the charity world. One of his remaining ties to the beauty industry is a charity he helped found called the Beauty Bus Foundation. “We provide beauty services to those who are home-bound and terminally ill, as well as their caregiver.” This foundation has created such a profound impact on the lives of terminally ill people. Continuing Schaeffer’s goodwill, bringing bicycle safety to the forefront, as well as getting more bike lanes in and around Calabasas, and generally sharing the sport more and more with people are among his to-do list. “[Cycling has] been an amazing positive outlet in [my] life. Whenever I’m down, I can get on a bike for twenty minutes and my day is way better.”
As it is, Schaeffer leads weekly bicycle rides and organizes enormous group rides several times a year. In doing so, he brings both the cycling community together and creates a space for the community of Calabasas to flourish.
Though Robbie Schaeffer has only called Hidden Hills home for three years, in those three years he has created a staple for our community. He seems to understand the very heart of the West Valley, loves it for all its beauty and uniqueness, and knows just what to do to draw that out. He has invited others to engage with their appreciation for this beautiful area, and has created an institution that is a celebration of all that encompasses this little corner of the world.
CYCLING HAS BEEN AN AMAZING POSITIVE OUTLET IN MY LIFE. WHENEVER I’M DOWN, I CAN GET ON A BIKE FOR TWENTY MINUTES AND MY DAY IS WAY BETTER.
“ “
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by IWC. With its hefty 48 mm case size, the black, high-tech ceramic case is scratchproof and resistant to abrasion and wear. And tougher than any training from the moment it is born. IWC. ENGINEERED FOR MEN.
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The door of the Spanish Villa opens and the sound of Sammy Davis, Jr. signing Christmas Time All Over the World spills out, mingling with the smoked hickory smell of grilled oysters. It’s apparent that this isn’t your ordinary holiday party, it’s got a life of it’s own. We sit down— seven couples, all with ties to the food world— to indulge the way the Italians do on La Vigilia (Christmas eve). Although we each brought a dish to share, It’s not your standard pot-luck style gathering. It’s the Feast of The Seven Fishes, a long standing holiday tradition that began centuries ago in Italy and has recently began to emerge in culinary circles in America. I’ve been to holiday parties before and since, bring-a-dish style gatherings as well, but this is the only one I’ll remember every detail of. The rich history, robust culinary collaboration, and brilliant conversation that arose from the meals symbolism, this Feast imbedded itself in my memory.
Feast of the Seven Fishes began as a way to abstain from meat while keeping vigil on Christmas Eve, and quickly morphed into a luxurious banquet of seafood dishes to celebrate the season. Feast dinners are still celebrated in many Italian homes, although the practice isn’t as common as it once was. While there is some debate over why the number seven was chosen, the biblical significance of that number is often highlighted. Seven is the most commonly mentioned number in the bible and many culinary historians point to God finishing the earth on the seventh day, or to the seven sacraments. Some families, however, decide to celebrate their sizeable seafood feast with a larger number: thirteen. Symbolizing the twelve apostles plus Jesus, this number is well suited for a large and hungry family giving the table six additional dishes. While a non-fish infused dessert is often served at this feast, many modern Italian-Americans get a little cheeky by adding red Swedish Fish candy to their cannolis, or tower of fritters. Regardless of how the feast is celebrated, or how many dishes are served, the
core is always the same: a banquet of fish and a gathering of loved ones.
To throw your own Feast of the Seven Fishes, there are a few things to keep in mind. First, Stick to odd numbers, according to Italian tradition they bring good luck. If your invitelist is too large or too small for seven dishes, consider as many as thirteen dishes or as few as three. Second, get help from the pros! Go to a good quality fish market and have them do the cleaning and gutting for you: fresh fish without the mess. Consider keeping an open
invitation. Invite as many people as you can fit in your dining room, family or not. This feast is as much about communing with loved ones as it is about seafood. Lastly, consider a pot-luck. Don’t get overwhelmed with the cooking, as well as the hosting tasks. Find some food-savvy friends to help and assign out a course or two. Add a cocktail course. Assign a mixology-wise friend or two the task of creating a cocktail to pair with a few of the dishes. Leave the fish out of the drink, opting instead for a seafoodthemed name for your signature party libations.
A steaming bowl of stew, soup, or tender poached fish is commonly served as a fifth course, after a big hearty bowl of shellfish studded pasta. This coconut broth fish course is a great take on that tradition in a new and exciting way.
Yield: 8 servings
INGREDIENTS:
2 tablespoon olive oil
2 shallots, chopped (1/2 cup)
4 cloves garlic, minced
2 cup broth (chicken or vegetable)
2 (15 wt oz) can coconut milk (full fat)
2 teaspoons fish sauce
1 tsp sea salt
2 tsp black pepper
2 lbs black cod, cut into 8 fillets
3 cups Swiss chard, rough chopped rice for serving
In a large, deep skillet with a lid heat the olive oil over medium high heat. Add the shallots, cooking until softened and slightly browned, about 5minutes.
Stir in the garlic until fragrant, about 30 seconds.
Add the broth, coconut milk, fish sauce, salt and pepper, simmer until slightly reduced, about 10 minutes. Add the Cod fillets into the pan, reduce heat to low, cover tightly with a lid and simmer u1ntil cooked through and fish flakes easily with a fork, about 10 minutes. Stir in the chard until wilted.
Salt roasting fish is as impressive as it is easy. The prep comes together in minutes and it can bake while you serve the course before it. Laying the salt crusted fish on the table and making a show of removing the pack is an elegantly dramatic way to serve a meal.
2 whole fish (2 lbs each), gutted and cleaned (sturdy fatty fish like: salmon, arctic char, whitefish, sablefish, bass)
6 thin slices of lemon 2 sprigs rosemary
4 egg whites
5 cups coarse Kosher salt
Pre heat oven to 400. Whip the egg whites with a fork for about 1 minute. Add the salt, mix until it resembles wet sand. Lay about 1 cup of salt mixture on an oven safe serving platter (you can also use a baking sheet with sides) add the fish to the top of the salt bed. Stuff the cavity of each fish with lemon slices and rosemary.
Add the remaining salt to the top of the fish. Pack the salt around the fish (it’s fine if the head and tail are sticking out).
Roast at 400 for 25 minutes or until the internal temperature reaches 125F and the salt pack is light brown. Allow to rest for ten minutes before serving.
Smack the salt pack with the back of a knife, break away the salt, remove the skin, portion out the meat.
This slightly swanky dish is best suited for course three of the Seven Fishes dishes, it has some meatiness to it, but in a small appetizer sized portion. Serve it after a small canapé, and a salad course, but before a pasta or entrée course.
4 ears of corn
5 tablespoons unsalted butter, plus 2 tablespoons divided
½ tsp salt
½ tsp black pepper
1 cup cream (or half and half)
16 jumbo scallops
salt and pepper
2 tbs olive oil
¼ cup balsamic glaze
Yield: 8 Servings
Cut the kernels off the corn cob, set aside.
In a saucepan over medium high heat, melt 5 tablespoons butter. Add the kernels, salt, pepper, smoked paprika and cream. Allow to simmer until corn has softened, about 8 minutes.
Add to a blender or food processor and process until smooth, about 5 minutes. Pass through a fine mesh strainer or chinois (this will remove any fibers and give you a really creamy puree).
Rinse scallops and place on top of a stack of 4-5 paper towels. Add another layer of paper towels and allow to drain and dry for 15 minutes. Sprinkle with salt and pepper on both sides. Add the remaining 2 tablespoons butter and olive oil to a pan over high heat. Allow the butter to melt and get very hot, nearly smoking. Add the scallops, flat side down, and allow to cook until a dark golden brown crust forms on the bottom, about 2 minutes. Flip and cook until seared on the opposite side. Remove from pan when a slight hint of translucent pink still remains at the center, don’t over cook.
Place a small amount of corn puree on a plate, add two scallops on each plate and drizzle with balsamic glaze.
AS TEMPERATURES DROP AND THE FAMILY IS HOME TOGETHER, WINTER IS THE PERFECT TIME TO PREHEAT YOUR OVENS AND BREAK OUT THE MEASURING CUPS. SO ROLL UP YOUR SLEEVES AND GIVE THESE EASY RECIPIES FROM FAMED BAKING BLOG HUMMINGBIRD HIGH A TRY!
By
MICHELLE LOPEZ
Chocolate crinkle cookies are the ultimate winter cookie, but I love them so much that I once served them as a snack to eat during a summer party. My guests were confused by the cookie choice, but most of them were quickly won over. With a texture that’s part brownie and part cookie, they pack a serious punch! The cookies are best when they are warm from the oven, and the Hershey’s Hugs candy is still gooey and molten.
In a medium bowl, whisk together flour, baking powder, and salt until combined. Set aside.
Use a double boiler (or, stack a small pan into a large pot of boiling water, making sure the bottom of the small pan doesn’t touch the bottom of the large pan) and heat until both the butter and chocolate melts — make sure you stir constantly so that the chocolate doesn’t burn. Once the chocolate has fully melted, set aside to cool slightly.
Use a freestanding electric mixer with a paddle attachment to beat together the sugar, eggs, and vanilla on medium-high speed for at least five minutes. When the mixture is light and fluffy, lower your mixer speed to the lowest setting and stir in the chocolate and butter mixture.
Once the two mixtures have been incorporated, add the flour/baking powder/salt mixture from the first step. Beat until just combined — do NOT overbeat or you will get tough cookies and I will cry! There should be one or two flour streaks left in the mixture. Chill the dough for 2 to 3 hours. Once the dough has been chilled, it should have the consistency of Playdough.
When the dough is ready and chilled, preheat the oven to 325 (F). Put a cup of confectioners’ sugar into a shallow bowl, preferably a large tupperware with a lid. Using a tablespoon-sized cookie scoop, scoop out tablespoonsized portions of the dough and use your hands to roll it into balls. Each ball should be rougly 1 ¼ inches in diameter. Drop the dough balls into the confectioners’ sugar as you go. Once about five or six are in the bowl (I used 3 or 4 since my tupperware was smaller), cover the tupperware with a lid and shake and toss the bowl to coat the balls with the sugar. Be careful not to do this with too many balls at a time, since they have a tendency to stick together!
Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 ½ inches between them. Use the back of your hands to press them slightly, before gently pressing a Hershey’s Hug into each dough ball. Bake the cookies in a preheated oven for 10 - 12 minutes. As the cookies bake, they’ll flatten out a little bit and acquire their distinctive “cracked” appearance. Remove the cookies from the oven, letting them rest on the baking pan for a few minutes before turning out into a wire rack to cool completely.
It was my freshman year roommate who first introduced me to peppermint bark: a layer of minty white chocolate on top of dark chocolate, all topped off with chunks of peppermint candy cane. That Christmas, her mother splurged on a tin full of peppermint bark from Williams Sonoma and sent it to her as a treat. We kept the tin under her bed, trying to ration it out between the two of us fo the rest of the year. It didn’t last more than a month.
• 12 ounces good quality semisweet chocolate, chopped into ½ inch pieces
• 1 ½ teaspoons good quality peppermint extract, divided into two ¾ teaspoon portions
• 1 pound good quality white chocolate, chopped into ½ inch pieces
• 3 candy canes, crushed into small pieces {Makes around 1 pound of chocolate}
Prepare a 9 x13 inch baking dish by lining it with aluminum foil, smoothing out any wrinkles. Use enough aluminum foil to create an overhang over the sides of the pan. Set aside.
Make a double boiler by filling a medium sized saucepan with 2 inches of water. Find a heatproof glass or metal bowl that is big enough to cover the saucepan, and set it on top of the saucepan — be sure the bottom of the bowl does not touch the water. Voila! You’ve made a double boiler. Place over medium-low heat and add 12 ounces chopped semisweet chocolate to the heatproof bowl. Use a heatproof rubber spatula to constantly stir the chocolate as it melts. Please do not rush this step! Burned chocolate is no fun for anybody. It may take up to 15 minutes to melt the chocolate completely.
Once the chocolate has melted, remove from heat and quickly whisk in ¾ teaspoon peppermint extract. Pour into the prepared baking dish and use a rubber spatula to spread into a thin, even layer. Firmly tap the dish against the counter to remove any air bubbles, before setting aside at room temperature to set for about 10 minutes. While the dark chocolate is cooling, melt the white chocolate using the same steps as listed above. Once you’ve added the peppermint extract, pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate if necessary. Set aside at room temperature to cool and firm, about 2 to 3 hours. Once the chocolate has set, lift the bark out of the pan using the aluminum foil and break it into pieces. Store in an airtight container at room temperature for up to 2 months.
When I was in high school, I was a sucker for Starbucks. In particular, I loved their seasonal items — the crazy ` pumpkin spice lattes and peppermint mochas. Since moving to Portland, I’ve transitioned to enjoy more independent coffee from the likes of Stumptown and small, local roasters like Heart and Coava. But, that being said, I still maintain my fondness for one of Starbucks’s most beloved seasonal specialty: Cranberry Bliss Bars. Although I indulge myself one bar every Christmas, I figured it was time to learn how to make it for myself. This blondie recipe is the closest I’ve come to recreating their delicious bars at home.
• ½ cup (1 stick) unsalted butter
• zest from 1 small or medium orange
• 1 large egg
• 1 cup dark brown sugar, packed
• 1 ½ teaspoons vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• ¾ cup white chocolate chips
• ½ cup dried cranberries
{Makes 8 large triangles}
Preheat the oven to 350(F), and prepare an 8 x 8-inch baking pan by lining with aluminum foil complete with an overhang and spraying generously with cooking spray. Set aside. Place ½ cup unsalted butter in a small, heavy bottomed saucepan over medium heat. Melt the butter completely, using a heatproof rubber spatula to stir the butter around so it melts evenly. Continue heating the melted butter until it starts to turn brown and foamy and develops a nutty aroma. Remove from heat immediately and set aside on a wire rack to cool slightly. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 large egg, 1 cup dark brown sugar, and 1 ½ teaspoons vanilla extract. Whisk on medium speed for 2 - 3 minutes, until the mixture is light and fluffy, before reducing the mixer to its lowest speed and adding melted, browned butter at a steady stream. Continue whisking for another minute or until the butter is just incorporated. Remove bowl from mixer and sprinkle 1 cup all-purpose flour and ¼ teaspoon salt over the mixture, before using a heatproof rubber spatula to carefully fold in the flour and salt. Be careful not to overmix or the bars will be tough! Only fold until the flour has just been incorporated — it’s okay to have one or two small flour streaks left in the batter. Add ¾ cup white chocolate chips and ½ cup dried cranberries, and gently fold into the mixture, again taking care not to overmix. Transfer the batter to the prepared baking pan and bake in the preheated oven for 20 to 25 minutes, or until the center is set and it edges are beginning to pull away from the pan. Allow to cool completely on a wire rack before frosting.
• ½ cup white chocolate chips, divided into two ¼ cup portions
• 2 cups confectioner’s sugar
• 4 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• ¼ cup dried cranberries
Melt ½ cup white chocolate chips in a heatproof bowl placed over a saucepan of gently simmering water, ensuring that the bottom of the bowl does not touch the water. Watch the pot carefully — white chocolate scorches easily, so the best way to melt it is over a slow and steady heat. Use a heatproof rubber spatula to push the white chocolate chips around so that they melt evenly. Once the chocolate is fully melted and can be stirred smooth, remove the bowl from heat and set aside to cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment, combine 4 ounces cream cheese, 2 cups confectioner’s sugar, 1 teaspoon vanilla extract and about half of the melted white chocolate. Mix the ingredients together on a low speed until just combined, before turning up the mixer to mix on medium-high. Mix for about 5 minutes, or until the mixture is light and fluffy.
Use an offset spatula to frost the top of the cooled blondie bars, creating a thick, even-layer on top of the bars. Sprinkle with ¼ cup dried cranberries. Transfer the remaining melted white chocolate to a piping bag (or a ziploc bag with one of the corners cut off), and drizzle over the frosting and cranberries.
One of my favourite things about the holidays are the traditions we create around celebration. They vary from person to person and family to family, but every year there are certain things we inevitably look forward to as the leaves tumble from the trees and a welcome chill settles into the air. Perhaps there are certain foods that you only make in December, or certain songs you only listen to in the leadup to New Year’s, or a movie that you faithfully watch every Christmas Eve. These traditions make for irreplaceable memories and foster a sense of excitement leading up those early winter months.
As I’ve grown up and my priorities have shifted from Santa and Rudolph to scotch and rum, so to have my holiday traditions evolved.
On Christmas Eve, for example, I faithfully watch A Christmas Carol, a spiced Manhattan in hand, snuggled in with my husband who will undoubtedly be sipping on a snifter of brandy.
As a lover of cocktails, my holiday traditions incorporate a well-crafted drink, often with with a subtle nod to an old world sensibility. From eggnog to champagne to wassails, there’s no shortage of amazing cocktails to share over the holidays. These are a few that have worked their way into my December repertoire and conjure up the fondest of holiday memories.
There are three excellent reasons to make mulled wine for you and your friends: 1) Simmering red wine and spices makes your home smell amazing. 2) It’s an easy way to batch a drink to share with a larger group of guests. 3) It’s delicious.
Pre-made mulling spices can generally be found at your local fine foods store. However, if you would prefer to do a homemade mulling spice mix, you can combine 2 cinnamon sticks, 2 star anise, 5 cracked cardamom pods, 6 whole cloves and 1 cracked whole nutmeg.
1 bottle of inexpensive red wine
2 tablespoons of mulling spices
¼ cup of brandy
½ cup of honey
Zest of half of a lemon or orange
Wrap your spices and zest in a cheesecloth and tie a knot to seal the bundle. Place the spice sack in a pot and add your bottle of wine. Bring the wine to a simmer, stirring occasionally. Add your brandy and honey. Simmer on low heat for 30 minutes (be careful not to bring the mixture to a boil). Continue to stir occasionally. Ladle into mugs and garnish with a cinnamon stick and a star anise.
A French 75 is one of my favourite classic cocktails of all time. A beautiful synthesis of gin, lemon, sugar and champagne, this most elegant of libations is named after the the 75-millimeter M1897 used by the French in World War I. I order this cocktail year-round, but it’s particularly lovely if you would like to add a kick to your New Year’s toast at midnight.
1.5 oz gin
¾ oz fresh lemon juice
½ oz simple syrup**
Champagne
Shake gin, lemon juice and simple syrup over ice. Strain into a cocktail flute and stop with champagne. Garnish with a lemon twist.
***Combine 2 cups of sugar and 1 cup of water in a small saucepan. Gently heat and stir until sugar is completely dissolved. Remove from heat and let cool completely.
(Recipe courtesy of David Wolowidnyk, CinCin Restaurant, Vancouver)
This distinctly fall/winter cocktail was created by David Wolowidnyk, an international award winning bartender based in Vancouver, BC. He made it for me at his bar while I enjoyed a 6 course Thanksgiving tasting menu. I loved it so much that David was kind enough to share the recipe to be recreated at home. This infusion of rye with nutmeg, cinnamon, vanilla and allspice makes for a beautiful riff on a classic manhattan.
750 bottle of rye
1 vanilla bean (scored)
1 cinnamon stick (broken in half)
½ nutmeg, crushed
½ tsp all spice
1 tsp sugar
Orange peel from half an orange Lemon peel from half a lemon
Combine all ingredients in a wide mouth mason jar. Let steep for 5-7 days. Fine strain rye back into bottle. Add extra rye (non-spiced) or sugar to achieve desired flavour balance.
FOR THE FINAL COCKTAIL
Stir 2 oz of the spiced rye with, 1oz sweet vermouth, 2 dashes of angostura bitters, 1 bar spoon of cherry jus over ice and strain into a chilled cocktail glass. Garnish with a cherry.
AS THE RENAISSANCE OF OLD TOWN CALABASAS CONTINUES, INTERIOR DESIGNER AMBER LEWIS BRINGS JUST THE RIGHT AMOUNT OF SO-CAL SOPHISTICATION TO THE LOCAL DESIGN SCENE. MEET HER NEW STORE, ‘SHOPPE BY AMBER INTERIORS’
In a town chalk-full of musicians, artists, world travelers, and everything in between, it’s a bit surprising how sparse the culture of the West Valley is. It seems that finally, after years of being a destination for it’s natural beauty and a good, safe place to set down roots with a family, that culture is finally trickling in. The small strip of town that calls itself Old Town Calabasas has seen an incredible shift. Peddler’s Fork, The Six, and Amber Interiors all help bring about a new age of Calabasas: One where good food, good style, and good community can find a home. Amber Lewis and her husband Mike, owners of Amber Interiors, are eager to share and feed this lively overturn in the history of the sleepy little city.
Amber found her passion for interior design at a young age, working at a showroom similar to the one she owns now. She took it upon herself to become their visual merchandiser, designing table and window displays. The visual work she did for the shop got enthusiastic attention from the patrons, and this armed her with the push she needed to go headfirst into interior design. After a short stint at UCLA studying interior design, Amber went to work for a family friend, where she honed her skills. All the while, she had her daughter, bought a house with her husband, and started a blog. The blog blossomed into a serious following, at which point she quit her job and pursued blogging full time.
In 2013, Amber and Mike fell in love with the Calabasas space, though it had already been leased. Through a happy coincidence, the space opened up just two years later, at which point they took over the current tenant’s lease, and made the space their own.
The aesthetic of the store is soft, clean bohemian, with dozens of beautiful patterned pillows and beach-y, faded throws. The walls are white, which opens up the shop amongst all the competing patterns. Flokati cushions sit on simplistic, mid-century style chairs. The whole showroom feels
“IT’S A TRUST THING. YOU REALLY GET INTO A MARRIAGE WITH EVERY CLIENT, AND SO FAR WE’VE HAD JUST A LOT OF REALLY GREAT, EASY, HAPPY CLIENTS.” -amber lewis
THIS PAGE: THE NEW OLD TOWN CALABASAS SHOPPE IS A WELCOME DESTINATION FOR A QUICK DESIGN REFRESH, OR JUST A UNIQUE AND THOUGHTFUL GIFT.
OPPOSITE: AMBER’S INTERIOR DESIGNS BRING A BALANCE OF EARTHY COMFORT WITH A TOUCH OF THE CONTEMPORARY.
effortlessly elegant, with layers upon layers of pattern and texture, though in truth each item has been artfully placed in a purposeful home. Amber and Mike’s artistic souls really shine through the showroom. “This is the best [space], because my husband and I really get to curate everything that we want. When you work with a client, you can only curate so much because you have to incorporate their style, whereas here, we get to have free reign.”
Focusing on full homes, Amber creates relationships with all her clients. “It’s a trust thing. You really get into a marriage with every client, and so far we’ve had just a lot of really great, easy, happy clients.”
Before living in Woodland Hills, Mike and Amber had a place in Santa Monica. They speak to the artistic energy there, and wanting to really incorporate that into the store. “Since we moved to the valley five years ago, we’ve felt that [cultural] shift. Everyone who has started to open businesses here, I have the same conversations with. We have the same ethos, the same vision for it,” says Mike.
“For completely selfish reasons, too,” Amber adds. “We moved out to the valley from Santa Monica, and we left that funky community that we loved so much to be here because we wanted to own a house and have land and a pool. So we said ‘maybe we can create it ourselves.’ If you build it, they will come.”
Meeting people like Amber and Mike, it becomes clear that what they bring to the table is what the valley needs. The couple, along with other like-minded business owners, breathes life into the burgeoning artistic soul of Calabasas.
23528A Calabasas Road, Calabasas Amberinteriordesign.com shoppe.amberinteriordesign.com Instagram @amberinteriors Pinterest: amberinteriors
At the suggestion of a friend and neighbor, I went for an impromptu dinner at LUKE Bar & Restaurant on Ventura Boulevard. Not since my own family had operated the original Café Bellissimo just down the road have I ventured into that part of Woodland Hills for an evening out. All in my family tend to be loyal creatures of habit, so when we do go out, we usually opt for the tried and true. Fortunately, on this occasion, I departed from the routine and tried something new (only two weeks new). The first pleasant surprise is that this too is a restaurant owned by a family. The proprietors, Lorenzo Hartzog (who’s own family started Opus Restaurant in Santa Monica back in the 90’s), and his wife, Sarah
(a former entertainment industry executive) happened to bring their two young children out to visit some friends in Hidden Hills at the same time they were considering a restaurant location on Montana Avenue. They instantly fell in love with this area and with an eye toward a future move, decided to stake their claim to the decades old La Frite location. They stripped it back to its original mid-century charm and added their own contemporary touches. The result, phenomenal. The ambiance, the food, the drinks…everything. At every turn it’s clear that Lorenzo and company have a passion for making a good impression; A dining experience for which we in this area would usually have to drive “over the hill” and into the “city.”
Not that there is any hint of a “too-cool-for-you” vibe, the place is laid back yet chic and will never make you feel like your clothes aren’t hip enough. This balance of food, family and fabulous is all achieved under the direction of General manager, Cameron Markham, formerly of Farmshop LA and Marin. Partner, Mark Lavalle, key in shaping the casual-cool ambiance of restaurants like Umami Burger and was also co-owner of Café Habana in Malibu, clearly has drawn upon the best elements from his years of experience to bring together a vision for LUKE that reflects the Hartzog’s values. “I wanted the restaurant to represent my vision for what I have always wanted to serve my guests, incredible food,” says Lorenzo Hartzog. “Like I do at homeapproachable with roots in classic comfort food, yet elevated and sophisticated.” Who better to deliver sophisticated comfort food than Chef Thomas Deville, veteran of eateries such as L’Orangerie and The Little Door? With the latitude to shape the menu from square one, Deville has created memorable dishes like Truffle Carpaccio Flatbread and Apple Pie Nachos that are sure to become local foodie favorites.
Cocktails are both classic and creative. The wine list, at the direction of sommelier Elizabeth Blankstein, formerly of Salt Air in Venice and Animal, offers an assortment of wines both local and world renowned.
Admittedly, I write this with a bit of apprehension because I would prefer to not have to wait for a table, but the next time you are planning a dinner out, do yourself a favor, break from your tried and true and go to LUKE.
- Archie Hanson
“The best seat in the house is always in my saddle”
Left: Jaime and Melissa at the HSN Studios, ready to go on-air.
Below: A small sampling of Chrome Girl’s assortment.
Meet
Melissa and I were introduced at Hidden Hills summer BBQ. I invited her family to our home for dinner and we, including our children, became great friends. Melissa and I always talked about maybe doing business together, because we were bouncing entrepreneur ideas off one another, but our ah ha! moment came when
our two young daughters were painting their nails together on a playdate. We were unsure of how unsafe polish was on their tiny nail beds. We did some research and sure enough, we were floored to see all the unsafe chemicals that are inside nail polishes used by consumers regularly. We decided to create a nail polish line that was safe enough for all ages, high quality, and affordable.
YOU BOTH DID THIS ALL ON YOUR OWN WITHOUT ANY HELP FROM INVESTORS. WHAT WAS THE EARLIEST GOAL YOU SET TO PROVE TO YOURSELVES THAT THIS
Jaime and I built this brand from the ground up all on our own, and with that comes trail and error. However, the one goal that we strive for is to bring awareness and educate women to make healthier choices for themselves and young daughters. You don’t need harsh chemicals to have a quality product in cosmetics.
One of the challenges we would say would be receiving a sizable purchase order, not having the man power to support it, and in turn having to handle carrying this out just the two of us. That equals to: “Panic at the Disco”, “Mood Swings”, and having this huge responsibility fall in our laps. It’s
added to pressure to make sure everything is executed accurately.
HAVE THERE BEEN ANY UNEXPECTED POSITIVE OUTCOMES?
Jaime and I stand behind our brand 100 percent and know that we have an amazing product. It’s so gratifying to hear others sharing the same love and passion about our brand. Our partnership with HSN has been an incredible one to not only sell out of product on air, but seeing our product and hearing the positive feedback and comments is extremely rewarding.
Jaime and I both have the upmost respect for one another as friends and as business partners. It definitely is a balancing act juggling motherhood, and being business women, but we make it work. Family is always first, but our work is very important to us as well. That being said, our passion and love for Chrome Girl is shared equally, and we have each others back always. Aside from our incredible partnership, Jaime and I have built an incredible brand tribe. It would be very difficult and time consuming without our incredible team. It takes a tribe to run a successful business, and having people who share the same vision and direction you want to take your company, allows us to have more time with family.
DO YOU FEEL ANYONE EVER DISCOUNTED YOU BECAUSE YOU WERE GOING INTO THIS WITHOUT ANY PRIOR EXPERIENCE? DID ANYONE EVER DISCOURAGE YOU
FROM STARTING CHROME
We definitely felt discounted by some. Those that mentioned, “what do you know about business”, or “it’s a huge risk”, or “are you sure you want to do business with your best friend?”.
Truthfully, with all the negative remarks, the overall support from the community has been amazing. The people that tried to steer us away from starting up this company, actually had no profound effect on preventing us from going after our
dream, our extreme passion to want to produce something so great, and see our vision come to life. Jaime and I both were willing to take this leap of faith, take the risk, and we couldn’t wait for the journey to begin.
Wine. Melissa and I definitely had some moments where we needed to hold each other’s hand to get through tough moments. But without the trial and errors, we wouldn’t have learned anything. We have learned so much about business and friendship that we are so fortunate to know what we know now. We feel we have grown so much, but also have a lot of growing to do.
We never wanted to give up. There have been moments of frustration, however having a partner that you love so much on a friendship level as well and can lean on to keep you going, and motivate you, and
“Jaime and I both have the upmost respect for one another as friends and as business partners. It definitely is a balancing act juggling motherhood, and being business women, but we make it work..”
to continue to push hard definitely helps. Giving up is the easy way out, and we both are not ones to ever give up without a fight.
We will continue to expand and grow our brand, evolve into cosmetics and more amazing products that are true to our brand in that they are safer products with amazing quality. Continue our success on HSN and grow distribution.
To build Chrome Girl into a global, national brand.
I would say to not put so much pressure on ourselves. We know we are doing the very best we can be in a new business venture and also to have a little more patience along the way.
Today’s society thrives on the concept of taking all things in moderation. Extremes are often perceived to be unnecessary and potentially harmful to many. Even the word itself carries a less than desirable connotation, misconstrued as moments to err on the side of caution. But some embrace “extreme” as a way of life, and for Jon Freeman, the extreme has no limits.
Jon Freeman is a native of Southern California. Having grown up in the Hidden Hills community and graduated from Calabasas High School, Freeman is no stranger to his
current surrounding community. Freeman attended college at Pepperdine University where he was recruited for the golf team. After playing on the team for awhile, Freeman decided he needed to challenge himself in a more physical sport, which is when he took up surfing. Soon thereafter, Freeman found himself missing practices for the golf team in order to catch the perfect wave with fellow Pepperdine students, and was no doubt made a member of the surf team shortly following.
Freeman’s major throughout his Pepperdine years was Broadcasting & Communications, to which he owes his skills with the camera. Throughout his major coursework, Freeman
was challenged to capture moments through numerous lenses and a variety of angles, which translated into a passion for telling stories. He learned to not only operate behind the camera, but also learned techniques to edit footage and compose it into a product others would be willing to sit down and savor until the very end. He began his journey with filmmaking through checking out a camera from the film department at school to shoot footage of his friends and him while surfing.
After composing a few short surf films, the doors of film were swung wide open for Freeman due to his vast talent for capturing sport through the camera. He was approached by
Richard Woolcott, owner of Volcom clothing, to make a promo film about Kelly Slater, who was at the time just beginning his renowned career and is now a world champion. After Freeman’s film, Kelly Slater in Black and White was released, Slater went from professional surfer to winning his first contest at Trestles beach. Woolcott offered Freeman the opportunity to take the film to the next level by traveling to numerous exotic locations including Fiji and Hawaii to show the finished product.
“I didn’t have anything,” said Freeman about the equipment required to shoot footage underwater. Despite this obstacle, he took full advantage of the opportunity he was given, and made certain it would not slip from his grasp. He built his relationships with other photographers and filmmakers, and borrowed their cameras until he could eventually buy his own.
After filming numerous videos on surfing, Freeman switched his gaze from the surf of the open sea to the
surf of the snow, otherwise known as snowboarding. While filming, he met current partner, Dana Nicholson, who shared Freeman’s passion for extreme professional sports. This later propelled them to document the awesome, exhilarating nature of snowboarding. As a whole, snowboarding was not popular at the time
Nicholson and Freeman started filming, largely in part because of the rivalry between skiers and snowboarders, but this only enticed the two partners to continue filming. The pursuit of the surf and the snow eventually led to fascination of the dirt, which is where Freeman’s brand baby, Crusty Demons, was born. Freeman had always had an affinity towards dirt-based sport ever since he was seven years of age riding around on his grandfather’s cattle ranch in Ojai on his YZ60 bike, which is why he was thrilled to begin on this new endeavor.
Nicholson introduced Freeman to a few dirt bike riders who loved the work he did on his snowboarding films, and asked if he would be willing to shoot footage of tricks they were mastering in the Dumont Dunes, just north of Baker. Freeman accepted the offer, which is the day he knew he wanted more than anything to feature the athletic artistry of these so called “demons” of dirt. The name “crusty” originated from the dirt that would accumulate on each of them when they would camp out in the desert, making them crusty, while the “demons” came from the fearless speeds they would reach when trying to one-up the other.
Distributing Crusty Demons of Dirt, the first of the installments of the Crusty Demons franchise, was not an easy sell at first. In fact, almost no surf or skate shops would carry it because they were not aware of the awesomeness enclosed. “Instead of calling and getting a no, I started going with my snowboard distributors and they started putting it out to the surf, snow, skate industries and it went gangbusters,” said Freeman. “All of the sudden, we had a marriage of introducing motorcycle people that are doing these crazy things to the crazy surf, skate, snow
ABOVE: CRUSTY STUNT AT THE LONDON BRIDGE - RIDER-JOEL BALCHIN.
RIGHT: PYRAMID TULUM, MEXICO
BELOW: FILMING ON THE MYSTERIOUS EASTER ISLAND
industry guys, which hadn’t happened before.” Some of these notable riders who were featured in these short films were Travis Pastrana, Carey Hart, and Seth Enslow.
The industry was not on board at first, according to Freeman, since they wanted a more clean-cut representation of extreme sports professionals. However, Freeman reserved his determination to expose these racers in their most raw, honest form. With the introduction of Go-Pro cameras, filming the racers involved in these extreme sports has become more intimate, and has also allowed the audience to attain a better understanding of how much physical and mental preparation goes into the sport.
Throughout the years, Freeman and his Crusty Demons have traveled to Australia, New Zealand, the United Kingdom, and even scaled Machu Picchu in Peru. One of Freeman’s most memorable times filming was when he rented out a volcano in New Zealand in order to shoot footage of his riders performing their tricks. “It was my first and last volcano rental,” said Freeman. The Crusty Demons brand has made over 18 movies, one video game, two different short television series, two Wipeout compilations, and most notably, have a traveling tour that could be equated to Cirque Du Soleil on motor bikes. The riders have been featured in the X-Games since 1999 when their high-energy shows began.
Crusty Demons, and Jon Freeman, in particular are responsible for exposing the sport of Freestyle Motocross to the public, which then became a competitive and integral part of the X-Games. Although other extreme sports featured in the X-Games are dangerous to perform, Freestyle Motocross, or FMX, typically ends with a rider, or multiple riders walking away with injuries, but as professionals of their field, they have learned to fight through the pain and ride it out until the audience is wowed beyond belief.
Fast forward to the present day, Freeman resides in Hidden Hills with his family and has recently wrapped up his latest film, “UNCHAINED, THE UNTOLD STORY OF FREESTYLE MOTOCROSS.” The film, which took Freeman and his team over seven years to complete and is narrated by actor Josh Brolin, was finally debuted October 16, before Supercross at a private event at the Palms Casino in Las Vegas.
Living life to the extreme has become second nature to Jon Freeman. He has made a successful and inventive career based on breaking those physical limits, and allowing the possibilities of each extreme to be boundless, which makes it all the more exciting to see which extreme he will encounter next.
OPPOSITE: THE SIGNATURE PYROTECHNICS OF A CRUSTY LIVE SHOW. STUNT - SETH ENSLOW
LEFT: A BURST CAPTURE OF A CRUSTY DEMONS, AUSTRALIA LIVE SHOW RIDER “BILKO”
BELOW: FREEMAN HELI FILMING IN AUSTRALIA RIDERS “SCHUIE” & MARSHALL
t’s that time of year again when there seems to be no end to the decadent holiday dinners and desserts. For most of us the extra pounds to creep up like a thief in the night, stealing our waistlines and leaving us with the dreaded muffin top or love handles. This explains why according to Nielson, the top two New Year’s resolutions of 2015 were, you guessed it, “stay fit and healthy” and “lose weight”. If you’re like me, and never met a pecan pie you didn’t like, you might be wondering, what’s the best way to accomplish those goals and get lasting results? We asked, and long time Hidden Hills resident and exercise instructor, Deb Spellman, answered. Read on to find out her best tips and see if they don’t get you motivated to get your sweat on.
Q. Tell us about your Body Pump class. When is it, and can anyone jump in or does one need to be at a certain fitness level to give it a try?
Bodypump is a barbell-based resistance-training program. Les Mills created Bodypump to sculpt, tone, and shape the entire body. Bodypump was developed to accommodate men and women of all ages and fitness levels by providing a workout that was effective for everyone. Each Bodypump class works all of the major muscles groups in 60 minutes, featuring 10 music tracks to hit all of those muscles: Warm Up; Squats; Chest; Back; Triceps; Biceps; Lunges; Shoulders; Abs; Cool Down. In my Bodypump classes I have people who compete in triathlons, moms who just had babies and are easing back in to a fitness routine, seniors who never put a bar on their backs, and instead squat and lunge using their body weight, and everyone in between. Because you determine the level of weights you are using, Bodypump is suitable for all fitness levels. When I teach, I give tons of options. And it’s always an option to put the bar down or to take a break. I will never call you out. I do encourage you to try your very best, and your best looks different from your neighbor’s best. Eventually as you get stronger you’ll begin to increase your weight to ensure that your muscles are continually challenged.
Q. Is this mostly for women? Do men also take the class?
Men and women, old hands and newcomers can do the class together as everyone can work at their own level.
Q. We’ve all heard the different opinions on weights—more reps, less weight? Or less reps with more weights? What’s the true scoop?
The secret to Bodypump is the Rep Effect a breakthrough in resistance training that is proven to deliver a total body transformation. the Rep Effect throws traditional thinking about lifting heavy weights on its head. It exhausts muscles using lighter weights, while performing high repetitions.
Using the Rep Effect, Bodypump classes give you sculpted shoulders, defined biceps and triceps, strong lean legs, firm glutes and a tight core. Choreography in each of these areas is specifically targeted so you’ll burn fat, burn more calories, and
by Susan Campbell Cross
achieve more meaningful fat loss and muscle fatigue to build strength without building bulk. In a typical Bodypump class you’ll perform 800 reps in a single group workout. That’s more than four times the amount a person can achieve when training alone.
Q. What type of results can one expect from doing the class regularly?
Bodypump combines resistance training with cardio conditioning so that you get the best of both worlds burning nearly 590 calories per class. Resistance training will develop your muscles. More muscles means more of what burns calories. Cardio conditioning also torches calories in a big way. When your heart rate is elevated, your body is working hard. That means a higher calorie burn rate. Combine cardio and resistance training in one workout and you will turn your body into a calorie torching machine. There is also evidence that Bodypump classes can have positive psychological benefits.
Your muscles might feel a little sore after your first Bodypump class, but keep at it. It’ll get easier! Taking Bodypump regularly two to three times a week, you will see improvement in your body in 6 weeks. Remember, you won’t see much improvement if you’re not consistent. Attending Bodypump two to three times per week on nonconsecutive days is ideal. Following a healthy diet and drinking lots of water will ensure positive results.
Although it involves weightlifting, Bodypump is not a bodybuilding program. It is not designed to cause hypertrophy and extreme muscle
growth. The training involves using lighter weights at higher rep counts. That’s why if you are a woman looking to get into weightlifting but are afraid to become bulky, Bodypump is the perfect program for you. You can increase your muscle tone by using weights at a higher repetition. For men who want to build more muscle mass, just use heavier weights. The results you get depend on the weights you use in each workout.
Q. What other exercise regime do you recommend people do to compliment the work you do in Body Pump class?
I encourage you to try Bodypump and do less cardio, and see what happens. Add some fast paced walking. Experimenting is the only way to find out what works for your body. If you’re new to resistance training, swap out your cardio for Bodypump once a week, working up to three times a week and see where it gets you.
Q. Aside from the obvious reason (to look fabulous of course!) what other health benefits are there of incorporating weights into your workout routine?
The benefits of incorporating weights into your workout routine are endless. You will increase your muscular strength and muscular endurance, protect your bones and joints from injury, increase
Q. How soon would one begin to notice a difference?
Q. What do you think is the biggest myth about women and weights?
MEN AND WOMEN, OLD-HANDS AND NEWCOMERS CAN DO THE CLASS TOGETHER AS EVERYONE CAN WORK AT THEIR OWN LEVEL.
metabolism, strengthen your core, improve your general fitness, and you will feel more confident.
Q. Where else and what else do you teach?
I have been teaching various Group Exercise classes for 26 years. In addition to the Hidden Hills Community Center, I teach at The Bay Club (formerly Spectrum Club) in Thousand Oaks and Canoga Park, and at all 24 Hour Fitness locations. I have taught just about every group exercise class as well as Pilates on the Reformer over the years, but when I started teaching Bodypump, it was the first time that I actually noticed participants’ bodies changing in a positive way. I became hooked on the Bodypump program and that is why I brought it to Hidden Hills over 3 years ago.
Q. Are you available for private training sessions and if so, where should readers go for more info on that?
Readers are free to contact me via email DebSpellman@att.net or by cell at 818.917.2515
Q. What is the most important advice you have for people who have put on some weight, maybe lost some muscle definition over the holidays, but want to get into shape for the New Year?
My recommendation is to join a group exercise class. Benefits include exposure to a fun and social environment, a safe and effectively designed workout, a consistent exercise schedule, an accountability factor, and a workout that requires no prior exercise
knowledge or experience. Where lives are hectic, Bodypump at the Hidden Hills Community Center offers an hour-long workout for all levels, a variety of music is playing, there is camaraderie and participants can receive a safe and effective workout with easy parking!
Meet our teachers, coaches, and staff. Talk to our students. Tour the campus. Discover a whole new world of opportunities that could shape your student’s life forever. Bring the whole family! Please visit our website at www.oakschristian.org to RSVP and to learn more, or call us at 818.824.9492 for additional information.
All good things come in threes: Live, laugh, love; the Three Stooges, Three Amigos, and Hidden Hills natives: Kristina, Carrie, and Lexi. These three sisters have made it their mission to unite both their selfless efforts and their giving hearts to impact the lives of others. The Three Sisters Foundation, which is in its preliminary stages of establishment, is a small family foundation committed to providing short term support to families or individuals who have been impacted by unforeseen circumstances.
The foundation was formed out of many conversations about how the sisters’ yearly charitable donations could have more of an impact. “We’ve selected charities that are meaningful to us in a variety of ways and given
to them yearly, but we talked about what we could do to directly impact people,” Kristina Kasper said, one of the founders of Three Sisters Foundation. “We wanted to feel like the money we were giving was impacting those who need it rather than going to administrative costs. By having one-on-one interactions with families, we could better understand the impact.” The foundation is focused on helping people locally, whether it be for school tuition, or for funding a child’s birthday party if the family is unable to do because of an unforeseen circumstance.
Beyond just a simple desire to redirect charitable funds, Carrie, Kristina, and Lexi each have a unique background that has motivated their charitable giving in the past, and helped create the model for The Three Sisters Foundation.
Carrie has had a long-standing commitment to animals in need (she has many animals!), Kristina is a former public high school teacher and therefore has gravitated towards educational causes, and Lexi is a nurse in the emergency room, dedicating herself to health-related causes.
The application process through the Three Sisters is broad because each sister is sensitive to the unique
situation of the individual applicant. An applicant through the Three Sisters Foundation could receive a grant based on a range of circumstances-money for school, support with medical services, or even financial support if an applicant was at-risk at losing an animal because they could no longer afford it.
“We all have different interests in where we want to give and it feels like its more on a grass-roots level when we can address these specific needs,” Carrie Kasper said.
The ample, compassionate nature of the Three Sisters Foundation is why giving back to the community is a deep passion for some, while a priority for many. People who have discovered solidarity in the difficult times recognize that giving back is the most rewarding feeling one can experience. Carrie, Kristina, and Lexi’s giving hearts have coupled with their helping hands to create a more harmonious community, and the world is a little sweeter because of it.
If you are interested in more information or you know someone who would like to apply for a grant, please visit: threesistersfoundation.org
At Complete Health Dentistry of Woodland Hills, our doctors are dental health care leaders who believe in the importance of oral health as it relates to whole body health. Research has shown that by making good oral health a priority, you can lower the risk factors for heart disease, stroke, diabetes, pregnancy complications, Alzheimer’s as well as certain cancers.
We o er a complete range of dental services for our patients and their families including llings & crowns, Invisalign, implants, TMJ/headache therapy, oral cancer exams, snoring appliances and complete periodontal cleanings. We believe a healthy mouth leads to a healthy body so you can enjoy a healthy life for years to come. We look forward to meeting you, Dr. Bruce Beard & Dr. Manny Fernandez more info visit: www.chdwh.com
There There aren’t many things you can get for a penny these days, in fact, one could venture to say that you can’t get anything, unless of course you are Rob Raznick. For Raznick, so long as he is among his expansive and extremely rare collection of coin operated amusements, a pocket
full of copper Lincolns could entertain him for hours - if not - days. It’s a fascination that began in his childhood. Not that he grew up in the era obviously, most of his collection were already far beyond vintage when he was born. But occassional childhood encounters for the So-Cal native and Hidden Hills
resident at places like Knotts Berry Farm, Pacific Ocean Park and Calico Ghost Town were enough to hook him.
“I had a passion for amusements early on,” says Raznick. “I knew I wanted to collect them.” So after picking up a machine here or there with what he could scrape together, Raznick partnered
with a huge collector about three decades ago who had the wherewithal to bid for entire rooms of antiquities. As part of the deal for running down the opportunities, Raznick would get a commission and keep a machine or two for himself. Eventually, it was Raznick buying out the entirety of the rooms.
Today, Raznick is one of the world’s foremost collectors of coin operated antique amusements, with David Copperfield being one of the few other aficionados that can even come close. The size and assortment of Raznick’s collection changes constantly, as the collectors in this community will often trade with one another, but on average there are scores of machines in Raznick’s arcade, any one of which would be a rare prize. “For every machine you see here,” says Raznick. “I’ve had ten others. I’ve bought, sold, bought, sold, traded to get to the ones I really want. The best of the best.” And not only are all of them operational, but they also have all of the extremely rare and detailed accessories that come with them. Some play moving pictures and have a variety of stories that can be swapped in, each with every frame intact. Others are automated bands sporting dueling violins that can accentuate vibrato at all the precise moments. There is a Wurlitzer from a carousel and characters from “It’s a Small World.”
If there’s any question as to why Raznick would devote such considerable focus on a collection of this caliber, one only needs to spend a moment in the arcade with him to understand. When the coin drops in and the music comes on and the characters come to life, Razick is the most animated of all the classics in the room. His deeprooted wonder for the both artistry of each piece, as well as the childlike emotions they conjure are as clear as the smile on his face. “I’ve had a love and fascination for coin operated amusement devices and old penny arcades my entire life. My hope now is that we can keep it going and encourage our next generation to become interested in the passion.”
For details on the items featured here and a complete photo gallery, visit HiddenHillsMagazine.com
If you search an official list of the top ten winter destinations in North America, Big Sky, Montana won’t be on it. But just as your favorite eatery may not be on a list of trendy restaurants that doesn’t mean the food isn’t phenomenal. In fact, it is usually better if your faves are off the radar a bit, so as to selfishly keep things to yourself. This has been the case with Big Sky. It is my theory that those who love the place do in fact try to keep it on the down-low, a crowd from which there was likely a collective groan when the Kardashian sisters decided to film an episode of their tenth season there. Nonetheless, Big Sky is far from the status of destinations like Aspen or Sun Valley. It is still a diamond in the rough, one which grows more polished over time however, and thus, continues to become increasingly noticeable in its brilliance.
Across the spectrum of mountain towns that attract snow lovers, Big Sky definitely resides near the family-friendly end of options. Night life is not one of Big Sky’s fortés, although there are plenty of solid dining options and some charmingly rustic taverns. The experience is more about days of epic recreation followed by nights of cozying up with your loved ones.
And who doesn’t like skiing to the bottom of the mountain and hopping right back onto the lift? This is one of several categories in which Big Sky is postively an overachiever. Officially boasting “the biggest skiing in America,” it is remarkably un-crowded, and whether or not there will be good snow is never a question. Other recreational attractions of the Big Sky region are immense. In addition to diverse, challenging ski terrain, access to Yellowstone National Park (50 miles
away), fishing, hunting, horseback riding, kayaking, camping, hiking, biking, golf and white water experiences provide a year-round recreational experience that is unparalleled.
For those tossing around the idea of a family vacation home, comparatively, the value in Big Sky is exceptional. If you want to be all dollars and cents
about it, this is an area poised for a boom. The hints of refined gentrification that often preceed a climb in real estate values are sprouting all about town. From the ongoing develpment and evolution of the beautifully executed Big Sky Town Center, to Roxy’s Market, an upscale and earthy hipster kind of mercantile, the area is exponentially beyond where is was just a couple of seasons ago. And the additon of non-stop flights from L.A. to Bozeman’s Gallatin Field (a majestic and gently meandering drive less than an hour away) is a further
1) DOG SLEDDING ADVENTURES CAN BE ARRANGED TRHOUGH LONE MOUNTAIN RANCH
2) SKIING BIG SKY
3) MOUNTAIN BIKING ONE OF BIG SKY’S COUNTLESS FOREST TRAILS
4) A VINTAGE SNOW COACH. DURING WINTER, THIS AND SNOWMOBILES ARE THE ONLY WAYS TO TOUR YELLOWSTONE
5) DURING THE WINTER AN ABUNDANCE OF WILD ANIMALS, LIKE THE BISON HERE, COME DOWN TO YELLOWSTONE FROM THE HIGH COUNTRY
6) THE ROUND UP AT THE LONE MTN GUEST RANCH
7) FLY FISHING THE GALLATIN
8) THE CATCH OF THE DAY
BIG SKY IS A VACATION EXPERIENCE THAT DRAWS PEOPLE BACK YEAR AFTER YEAR, AND A HOMETOWN TO THOSE WHO KNOW THEY’VE FOUND THE BEST IN THE WEST.
indicator that Big Sky is drawing broader interest.
Of course, those with access to private aviation have been way ahead of the curve, and the private, ultra-luxe resort communities that anchor the growth in vacation properties are a testament to the fact that those with the wherewithal to put their feet up anywhere know something about Big Sky others may not. Affluentials like Bill Gates, Justin Timberlake and former Vice President, `Dan Quayle are just a few listed as having homes in the area, and in a sign of world class golf and skiing, so too do Phil Mickelson and Warren Miller.
One such private community is Spanish Peaks. This 5,700 acre resort offers a private mountain that connects with the Big Sky main resort, ski-in ski-out properties as well as plots of land that are ready for development. The intimate Spanish Peaks Mountain Club, with its dramatic views of the Spanish Peaks mountain range, is a luxurious hub for any alpine activity you wish to conceive. There is valet service in the winter that will have your family’s boots warm, lined up and ready to go (and they will even help you on with them). Or if you choose to stay cozy for the day, the club offers fitness, spa treatments and youth programs along with it’s exquisite lounge and restaurant. Home rentals are also available, and if you rent from a homeowner that is a member, your family can have daily access to the club for a nominal fee. Well worth it at any price. But give it a try with caution, because once your family experiences a ski week here, it will be difficult to do it any other way.
Snowcrest 8512
Ski-in/out Penthouse located above skier services in the heart of Big Sky Resort. Newly remodeled with more than 1,600 square feet of living space.
From $1,399,000
Settlement Cabin #35
New construction, elegant 6BD, 6.5BA, 2 Car Garage, 4000+ sq. ft., ski-in/out, overlooking first fairway. walk to clubhouse.
Offered for $2,485,000
River Ranch #23
Newly constructed 5 bedroom, 7 bath home on the river located on a private point with old growth trees and wildflower meadows is the quintessential Montana retreat. Offered for $3,499,000
Black Eagle #14 & #16
Ski-in/out condos in the heart of Big Sky Mountain Village. 3 bedroom, 3.5 bath unit features hardwood floors, granite counter tops and gourmet kitchen.
Offered from $1,300,000
This information is subject to errors, omissions, prior sale, change, withdrawal and approval of purchase by owner. All information from sources deemed reliable, but not guaranteed
investigation is recommended. For properties being purchased at Spanish Peaks Mountain Club approval for membership is required prior to closing. If you are currently working with another real estate
this is not intended as a solicitation. Montana Living is a registered trademark of Newwest LLC.
by Montana Living - Big Sky Real Estate, independent agent,Ski Tip Glade #20
This is the one exclusive 1.15 acre homesite in Ski Tip Glades neighborhood with direct views of the Spanish Peaks Mountain Range. Huge vistas and ski access make this homesite a rare find.
Offered for $995,000
An original homestead in Big Sky and one of the finest sporting properties available in Montana, Anceney Ranch sits on 83 prime acres of forest, springs and meadows. With almost a mile of the Gallatin River frontage.
Offered for $6,900,000
In the heart of Big Sky, Montana the Gallatin Preserve offers a rare opportunity to own a 160 acre ranch in the middle of one of the fastest growing resorts in the country.
From $3,500,000
Rockin S7
An exceptional 50 acre parcel situated 25 minutes from Bozeman along the western side of the Bridger Mountains. Commanding views, private trout stream, upland birds, big game. Private end of road access.
Offered for $1,375,000
These are only a sample of our listings. a full mls is available at BigSkyRealEstate.com
406.995.6333
Located in the Big Sky Town Center adjacent to Grizzly Outfitters
Our Animal Editor at Large, Spanky the Donkey, loves giving shout-outs to his furry and feathered Hidden Hills neighbors. So please send your pics on over to: lonna@longvalleymedia.com
For kids who love animals this is a dream come true, and sixyear-old Hidden Hills twins Landyn and Londyn Burtzloff are certainly living the dream. The pigs pictured here (also twins) are Jack Sparrow (b/w pig) and Rapunzel, who were bought online as “micro-nano mini pigs.” The chickens are Captain America, Amber, Princess, Spider-Man, Batman & Robin, one of which laid a doubleyolk egg on Londyn and Landyn’s birthday. The pigs sit on command! (The kids…not so much).
Inspired by the great turn-of-the-century summer estates in the Berkshires of Western Massachusetts, Newly completed Tanglewood Farms captures the grace and refinement of a bygone era. Set in a bucolic valley, this shingle-sided farmhouse nestled in the heart of Hidden Hills encompassing over 2 acres is styled with entertaining in mind, merging the best of New England charm and California informality.
Offered at $9,875,000
Model sharp Mediterranean in the prime Ashley Ridge section of Hidden Hills. Step through the iron & glass entry doors into a world of refined elegance. Gorgeous, honed stone floors, and a dramatic two story entry with double staircase beckons. Highlighted by excellent quality throughout and featuring an open floor plan, this custom home shines. An extensive remodel has just been completed with amenities that include a brand new kitchen, opening to the family room, plus game room, bonus room, theatre, office/study, wine cellar, separate guest house and gym. All bedrooms are en-suite, with the spacious master suite offering a retreat, hardwood floors, stone bath, two large custom closets, fireplace, and balcony. Set on over an acre of lushly landscaped, private grounds with a sparkling, stacked stone pool, spa, large covered patio with inlaid stone decking, fountains, mature trees, basketball area, circular driveway, expansive courtyard parking, and six-car garage behind electric gates.
Offered at $8,395,000
Traditional Hidden Hills estate. Embracing the original design and living experience of this extraordinary, guard-gated community, this impeccable residence boasts over 7,500 sq ft and offers a lifestyle well-deserved. The welcoming foyer with sweeping staircase opens to a gracious formal living room, formal dining room, expansive great room and wood paneled library. Chef’s kitchen features both a butler’s pantry and separate walk-in pantry, large breakfast nook and French doors overlooking the lush yard. This spacious open floor plan boasts high ceilings, wide hallways, large secondary bedrooms and beautifully detailed wood finishes throughout. The second floor offers three large en-suite bedrooms plus a sumptuous master with private balcony, fireplace and generous bathroom with walk-in closet. The private rear grounds include a covered brick patio, sparkling pebble finish pool & spa, built-in BBQ center, and sprawling lawns. Five car garage.
Located within the renown, exclusive, guard-gated community of Hidden Hills, this timeless Spanish estate conveys a sense of casual elegance with graceful proportions while offering an informal fl oor plan where rooms fl ow effortlessly and out to an abundances of loggias, terraces and beautiful gardens. With over 6,600 square feet of luxurious living situated on nearly two acres at the end of a private cul-de-sac, this rare estate offers beautiful, handcrafted architectural detail throughout, gourmet kitchen with center island, formal dining room, formal living room with walls of windows, and separate, casual family room with wet bar. A second family room perfectly combines the kitchen and family room with built-in breakfast nook tucked underneath a large bay window overlooking the rear grounds. The grounds offer extensive entertainment opportunities. BBQ center with full outdoor kitchen and countertop eating, three separate fi re pits with decorative glass, Baja-style pool with built-in pool bar, and a 1,000 square foot cabana with fi replace, built-in entertainment system, outdoor shower, and al fresco patio dining area. The second fl oor is dedicated to a private master suite with vaulted beam ceiling, fi replace, private balcony and covered veranda. The sumptuous Master bath is a complete oasis with an oversized large steam shower, soaking tub, water closets, and two walk-in closets. Four secondary en-suite bedrooms are located downstairs. Bonus room with separate entrance is perfect for home offi ce, recording studio or gym.
