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Model VOLUME VOLUME 1 ISSUE 1 ISSUE 2 | SPRING 1 | WINTER 2014 2014 | CVLUX.COM | CVLUX.COM
Citizen
AN IN-DEPTH LOOK AT MODEL AND ACTRESS ALIZÉE GAILLARD
MAKINGWAVES West Coast Cool
PACIFIC PALISADES’ HUMBLE ABODE
027 MODERN MARVEL
IN THE KITCHEN WITH
Wendy Carroll
BOHEMIAN RHAPSODY IN BLUE INDIGO MAKES A SPLASH THIS SEASON
13851 MEACHAM RD. / BAKERSFIELD, CA / 93314 / (661) 589-2000 / EQUINESPAWELLNESS.COM
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Equine
Spa & Wellness Center
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ou deserve peace of mind, your horse deserves incomparable care. At Equine Spa & Wellness Center we maintain a “whole horse” approach
providing both preventative and rehabilitive care ensuring your athlete recovers and maintains a healthy state. Through our unparalleled wellness programs, we formulate an individual program with you, your veterinarian, farrier and/or trainer. From this foundation, we emphasize attention to detail, starting from the bottom and working up. You and your horse deserve nothing less than our “Starting Wellness Foundation.”
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MARK A. CHIN, M.D., M.P.H. VALLEY INSTITUTE OF PLASTIC SURGERY BOARD CERTIFIED PLASTIC SURGEON
435.9646 | 435.8477 6175 N. FRESNO | SUITE 101 | FRESNO
VECTRA® 3D IMAGING SYSTEM SEE THE AFTER, BEFORE 04 / CVLUX VOL.1 ISS.2
WWW.MARKCHINMD.COM
Celebrating 20 years of practice
scuplt the dream
ALSO ENJOY |
Aspire Medispa Of Fresno
In 2007, Dr. Chin added Aspire Medispa as an extension to the Valley Institute of Plastic Surgery. Here at Aspire Medispa, our goal is simple: to enhance your natural beauty and to help you achieve your aesthetic goals by utilizing the most minimally invasive and painless techniques. www.medispafresno.com 05 / CVLUX.COM
CVL: What inspires you?
her husband and kids. She moved to America nearly 20 years ago. When I was a
AG: Art! Any kind of art. I love going to museums, galleries, concerts, plays and
kid, I remember dreaming about living in America. I would have never imagined
movies. I’ve traveled the world, and it’s opened my mind and made me the
that one day we would be neighbors, per se. Life is very unexpected at times.
person I am today. I recently got married, and of course, my husband Darrin
I have plans to visit them very soon.
inspires me a lot. Everything I do, I do it for him, for us. And being the first of eight kids, my family is definitely also my inspiration. I have a very strong rela-
CVL: Pick five words to describe yourself and explain why.
tionship with them. My father always says, “Simplicity is the world’s passport”
AG: Passionate, ambitious, worldly, empathetic and positive. Our generation
and my mother is the strongest woman I know. She instilled in her children
has all the resources that allow us to pursue our dreams and I believe that
hard work, humility and love.
nothing is impossible. Fighting for my dreams brought me to this point in my career. I’ve had the opportunity to work with amazing people such as Naomi
CVL: When you look at your career, where do you see it heading in the next
Campbell and Kate Moss. Every new experience is a way to achieve greater
five years?
aspirations.
AG: I’ve been working as a model since 2005. I lived in Paris, London, Milan and NY before moving to California last year. The main reason why I chose Los
CVL: What do you carry in your purse?
Angeles to be my new home is because I’m now extremely dedicated to act-
AG: I always bring my beauty survival kit: lip balm, lipstick, mascara, a travel-
ing. I hope that in five years, I’ll be an actress well respected by my peers. And
size perfume of Chanel’s “Coco Mademoiselle” which I’ve been wearing for the
by that time, my husband and I will be thinking about starting our own family.
past 10 years, small Altoids and my iPhone. My iPad is also my portfolio, so I carry that everywhere with me, too. Whenever I have a minute, I love to read
CVL: If there was another line of work you wanted to be in, what would it
“Courrier International,” a French newspaper that keeps me updated about the
be and why?
world’s news. I even have a bag full of high heels and clothes in my trunk. This
AG: I studied business and political science, so one day, I would love to use
helps for work, of course, but especially when I need to be a chameleon rushing
these skills to create a new concept or a unique product. I really see myself
from a shoot straight to a social soirée or red-carpet event.
as an entrepreneur. Moreover, my Haitian roots are very important to me, so I would love to develop a charity to support causes I believe in.
CVL: What is your top beauty secret? AG: I know it sounds very cliché, but having a healthy life helps keep you youth-
CVL: Tell us about your home? What makes you enjoy your living space?
ful. I try to get eight hours of beauty rest nightly. I drink a lot of water, eat
AG: My husband and I live in a beautiful apartment. Everything is modern and
healthy, work out whenever I have time and take off my makeup as soon as
white with tons of natural light. When we have time together, we like to relax
I’m home from work. It’s the little things, and I know it’s working when people
at home and watch movies, cook nice dinners, and of course, read scripts. We
think I’m younger than my actual age. The earlier you start, the better!
live in Miracle Mile and this whole artistic area is really growing fast. We have a lot of unique inspirations to embellish our home. It’s such a blessing now living
CVL: What beauty product can you not live without?
in LA with the beautiful weather! We enjoy going to the beach and being active
AG: I prefer a natural look, so I usually don’t wear a lot of makeup. I use this
in our community.
French brand called Vichy to moisturize my skin. Rehydrating is very important with this LA climate, so I can’t live without my lip balm… or my mascara either.
CVL: What is your most cherished possession and why?
With just a touch of “Volume Effet Faux Cils Baby Doll” black mascara by YSL,
My wedding ring, because it represents the love that Darrin and I share. Our
I’m ready for brunch with girlfriends or a night on the town.
relationship is beyond what I could have ever hoped for and dreamed of. We cherish the same values and goals. We evolve and blossom together, day after
CVL: Tell us one fun fact that would shock and surprise our readers…
day. We both believe it’s teamwork that makes the dream work. ;-)
AG: I played basketball in National League B in Switzerland, which is the equivalent to the NBA Developmental League. All my siblings are really athletic and
CVL: Do you have any relatives in the Central Valley? Do you come here
four of my sisters still play in that league. I used to be a tomboy and would
often?
only hang out with the boys. Then, the fashion industry helped me develop
AG: Yes, I actually do have family in Fresno. My mum’s cousin lives there with
my femininity. ;-)
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MAKING
WAVES West Coast Cool
| Pacific Palisades’ Humble Abode | 038 / CVLUX VOL.1 ISS.2
WRITTEN BY: GEOFFREY WHITMAN PHOTOGRAPHY BY: EDDIE MELIKIAN & TAIYO WANTANABE ART DIRECTOR: DONNA KACZMARSKI FASHION AND LOCATION STYLIST: KIMBERLY ROBINSON BLOOM MODEL: COURTNEY O’BRIEN
T
he Nichols residence is nestled high atop the cliffs in Pacific Palisades. This contemporary home was built by architect Hagy Belzberg, whose firm has designed such buildings as the Los Angeles Museum of the Holocaust and the lobby of the Disney Concert Hall.
Just under 7,000 square feet, this high-tech abode is controlled with ease by the owner’s smart phone. Panoramic views of the Pacific Ocean are enhanced by the fully collapsing lanai doors, making indoor/outdoor entertaining a breeze. The home boasts four bedrooms, five bathrooms and a fully integrated movie theatre. Sparsely furnished with classic mid-century touches, the Nichols residence serves as an oasis away from the madness of the city, and allows everyone beneath its splendid shelter to unwind, relax and take in the stunning natural surroundings this estate has to offer.
MAKING WAVES Life’s a beach in this body-hugging, knee-length dress (KBC design). Sandcolored strappy heels complete this ensemble (BCBG) – a perfect transition from sunshine to starry, starry night. 041 / CVLUX.COM
GATHER YOUR FRIENDS FOR A SPRING DINNER PARTY It’s time to say farewell to everything winter. And there is no better way to bid
and energy to pull it off and can enjoy your own party. When entertaining, I
the cold and gloom good riddance than with a dinner party that celebrates the
always plan for a majority of dishes that I can make (or at the very least prep)
bounty of the season. Spring, in all of its glory, brings a much-needed renewal
the day before. I want to be enjoying a buttery Chardonnay with my guests –
and rejuvenation to just about everything – entertaining included. Banish the
not beating egg whites for a soufflé in the kitchen. Peel off those recipes that
braises, retire the roasts and turn down the heat in your kitchen. Turn up the
you can do, want to do, excel at and have the time to accomplish. This is not
color quotient, change up the flavor palate and invite your friends over for a
the time to take a difficult, multi-ingredient recipe for a test drive. A dinner
deliciously fabulous – but very easy – spring dinner.
party shouldn’t be a parade of show-stoppers. Simple is most often the best. And there is no shame in getting a little help from a local deli counter or bakery.
As someone who makes a living cooking for others, it’s a special occasion when
Artfully arrange those delicious store-bought morsels on your colorful platter
I can carve out some time to gather friends around my own dinner table. I wel-
and keep quiet! Or enlist your fellow spring revelers to bring along an hors
come any opportunity to throw a party. Tender baby artichokes in the market?
d’oeuvre, sweet or a dish to help to share the load.
I feel a dinner coming on. Luscious orbs of ruby red strawberries at the farm stand? Time to pick up the phone and call my guests. A tangle of pea tendrils?
I look at entertaining as a whole package. I have almost as much fun think-
My mind spins with all of the delicious possibilities. Celebrate the fruits and
ing about how my dinner table will look as I do crafting my menu. The food
veggies of spring as soon as you see them – it’s a short and often unpredictable
and the tablescape should work together. A seasonal and light menu? That is
season, especially in our Valley.
what your table décor should reflect. During your saunter through the farmers’ market, pick up armfuls of jewel-toned tulips, bright yellow daffodils or
Menu planning for your spring dinner party should be a snap. Take a look at the
royal-hued hyacinths for your table. Or, nothing says spring in our Valley like
stalls of our local farmers’ markets and your grocery list will start to take shape.
architecturally fabulous branches of quince, peach or almond blossoms. Look
Go fresh. Go seasonal. Go light. Go bright. Add fresh garden greens, and the
beyond your china cabinet or linen closet to stage your table. A dinner party
new crop of fruits and veggies to your market basket. The logical proteins to
table should be inviting in so many ways – set your table with whimsy, with
anchor your dinner will be lighter fare as well. Look for a bright orange salmon
humor, with curiosity. My favorite chargers are old movie camera lenses from a
fillet or an ivory chunk of halibut, baby lamb chops or a lean pork tenderloin.
Hollywood studio found in the dark and cobweb-ridden corners of a junk store
These are all great partners for the season’s produce.
in downtown Fresno. Perfect in any season, they reflect light (and tell a great story) on my dinner table.
So, your spring dinner party menu looks absolutely fabulous on paper. Take a close and brutally realistic look (or two) at it. The natural enemy of any dinner
Let’s celebrate this splendid season. Gather your friends, renew your attitude,
party is a frazzled and grumpy host or hostess. Make sure you have the time
set your table and enjoy some of my favorite recipes for a Spring Dinner Party.
FIVE ALL-STARS IN MY KITCHEN MY SMALL, BUT VERY EFFICIENT KITCHEN WAS BUILT IN THE LATE 1920S, WHEN THE SPACE WAS INTENDED AS A PLACE FOR PREPARING FOOD, NOT A DESTINATION FOR ENTERTAINING AND RECREATION. ANY MORE THAN FOUR HUNGRY SOULS IN MY KITCHEN AND SOMEONE IS GIVEN A GLASS OF WINE AND USHERED OUT. I RUN A TIGHT SHIP WHEN IT COMES TO PRIME REAL ESTATE IN THE ROOM AND MY LACK OF SPACE MEANS THAT EVERY GADGET HAS HAD TO EARN ITS PLACE ON THE SHELF OR IN THE DRAWER. HERE IS MY PANTHEON OF KITCHEN ALL-STARS:
Salmon Stuffed with Spinach & Mascarpone (serves 8) The perfect dinner party dish – easy prep early in the day and then pop it into the oven as your guests are eating a salad. Feel free to substitute a mild white fish (such as halibut) – as long as it has some thickness. Serve with colorful sautéed spring veggies and white rice with fresh herbs or herbed baby new potatoes. 10 oz fresh spinach, stems removed ½ cup mascarpone cheese, room temperature ½ cup cream cheese, room temperature Pinch freshly ground nutmeg 8 – 6 oz salmon fillets, skin removed Kosher salt and freshly ground pepper 4 tbs Panko breadcrumbs 4 tbs grated Parmesan Preheat oven to 450. Lightly oil a half-sheet pan (baking sheet). Cook spinach in boiling water 30 seconds. Drain – rinse in cold water and press out liquid. Finely chop spinach. In a medium bowl, mix spinach with mascarpone, cream cheese and nutmeg. Lightly sprinkle fish with salt and pepper. Cut a slit in the top of the salmon and stuff with spinach mixture and place on prepared pan. Combine Panko and Parmesan cheese in a small bowl. Top spinach with Panko mixture. Bake 12 minutes.
1. 12-INCH SAUTÉ PAN: THINK OF THIS AS AN INVESTMENT – THE EXQUISITE, LITTLE BLACK DRESS OF YOUR KITCHEN. ONE GOOD SPLURGE ON A HIGH–CALIBER, NON-STICK PAN AND YOU SHOULD BE SET FOR COOKING IMMORTALITY. LOOK FOR A HEAVY-GAUGE MATERIAL IN A WELL-CONSTRUCTED, HEAVY-BOTTOMED PAN. ALL-CLAD, CALPHALON, VIKING AND LE CREUSET ALL MAKE QUALITY PRODUCTS. 2. SALAD SPINNER: MY DINNER TABLE ISN’T A COMPLETE TABLE WITHOUT A BOWL OF FRESH LEAFY GREENS DELICATELY CLAD IN A SIMPLE VINAIGRETTE. THE SUCCESS OF ANY SALAD DEPENDS ON STARTING OFF WITH SUPER DRY LETTUCE – SO THAT THE GREENS AND THE DRESSING CAN MARRY PERFECTLY. PAPER TOWELS AND DISHCLOTHS DON’T PERFORM ANYWHERE NEAR THE EFFICIENCY OF A SALAD SPINNER. I SPIN TWICE. SPIN ONCE, DRAIN THE WATER AND THEN SPIN A SECOND TIME FOR PERFECTLY DRY LETTUCE. ANOTHER PERK IS THAT YOUR GREENS WILL BE REFRESHED AND LAST THROUGH QUITE A FEW MEALS. 053 / CVLUX.COM
3. KITCHEN RASP: LET ME SING THE PRAISES OF THIS EVER-SO USEFUL, HAND-HELD GRATING TOOL. I CONSTANTLY REACH FOR IT TO TAKE MY FOOD TO THE NEXT LEVEL. IT’S AN EASY ZEST OR GRATE, STRAIGHT INTO A POT OR BOWL – PERFECT FOR GRATING CHEESE, NUTMEG, CITRUS, CHOCOLATE, GINGER, GARLIC AND SO MUCH MORE. THE MICROPLANE OR OXO GOOD GRIPS PRODUCTS ARE GOOD BUYS. 4. 10-INCH CHEF’S KNIFE: CALL ME OPINIONATED – BUT MY CALL IS THAT A COOK ONLY NEEDS TWO GOOD KNIVES. A CHEF’S KNIFE IS THE PRIME WORKHORSE OF THE KITCHEN AND A SMALLER PARING KNIFE (3.5 INCHES) CAN PLAY A SUPPORTING ROLE. SPEND YOUR HARD-EARNED DOLLARS ON A GREAT KNIFE – THE PAYBACK IS IMMEDIATE AND LONG-RANGING. WITH A LARGE BLADE, WHICH IS BOTH LONG AND WIDE, A CHEF’S KNIFE CAN CUT MOST EVERYTHING. SHOP FOR YOUR KNIFE WHERE THEY WILL LET YOU TAKE IT FOR A TEST DRIVE. LOOK FOR A COMFORTABLE FIT IN YOUR HAND AND QUALITY CONSTRUCTION. AND ONCE YOU FIND YOUR PERFECT KNIFE, DO TAKE THE TIME TO KEEP IT SHARP. 5. FOOD PROCESSOR: TALK ABOUT LIBERATION IN THE KITCHEN! THE FOOD PROCESSOR DESERVES THE CULINARY EQUIVALENT OF THE NOBEL PRIZE. THE DAYS OF ENDLESS AND REPETITIVE KITCHEN TASKS ARE DISTANT (AND SOMETIMES PAINFUL) MEMORIES. A FOOD PROCESSOR SHINES IN ROUGH CHOPS, PURÉES, SAUCES, DIPS, DOUGHS AND MORE. WITH PREP MADE EASY IN THE BOWL OF THIS KITCHEN FRIEND, COOKS HAVE MORE TIME, AS WELL AS ENERGY, TO COAX LAYERS OF FLAVORS FROM A DISH – AND AMP UP SOME CREATIVE MOJO.
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Lemon Pudding with Fresh Berries Lemon Pudding “Cakelets” with Fresh Berries & Limoncello-spiked Whipped Cream (serves 8) These are easy to make and certainly a “do-ahead.” They are a perfect light and sweet treat for a spring dinner – both delicious and beautiful. I slip a clean lemon leaf under the “cakelet” for garnish – so that it just peeks out. The fresh berries are a great pop of color and the perfect partner for the tangy lemon flavor. 5 tbs unsalted butter, divided use 1 cup granulated sugar plus sugar for ramekins, divided use ¼ cup all-purpose flour ⅛ tsp salt Grated peel of 1 lemon ⅓ cup lemon juice (Myers are great, if you have them) 3 eggs, separated ⅛ tsp fresh ground nutmeg 1 cup whole milk Assortment of fresh berries Whipping cream Powdered sugar Limoncello Preheat oven to 325. Using a paper towel and 1 tbs of butter, butter 8 four-ounce ramekins. Dust them with granulated sugar. Gently tap out excess. Set ramekins in a 9 x 13” baking dish. In a small bowl, stir together ½ cup sugar with flour and salt. Set aside. Melt 4 tbs butter (microwave works just fine!). In a medium bowl, combine melted butter, grated lemon peel, lemon juice and egg yolks. Whisk until blended. Whisk nutmeg and milk into yolk mixture. Gradually whisk in flour mixture and blend until smooth. In another bowl, beat whites until frothy. Gradually add in ½ cup sugar, beating until soft peaks are formed. Stir about half of the beaten whites into the egg batter. Gently fold in remaining whites. Put a kettle of water on to boil. Spoon batter into prepared ramekins. Add boiling water to 9 x 13” pan – to a depth of 1”. Bake until puffed and lightly golden, 30-35 minutes. When cool enough to handle, remove from water bath. Serve warm or chilled, topped with mixed berries and whipped cream. Whip cream and “season to taste” with powdered sugar and Limoncello. 055 / CVLUX.COM
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| A PROFILE OF A LOCAL TUSCAN VILLA |
WHEN IN
HOME
When Stacey went in search of her dream house, she stumbled upon a Tuscan-inspired villa in the foothills just above Fresno. Nestled in a quiet community of other custom jewels sits this 5,500-square-foot home, resting on several acres of property. “The minute I saw the house, I fell in love,” she recounted. “I was instantly drawn to the Italian ecclesiastical architecture, influenced by the churches and cathedrals throughout Europe and the Tuscan countryside.”
WHERE ECLECTIC DESIGN TAKES NEW HEIGHTS
WRITTEN BY: ASHER COREY | PHOTOGRAPHY BY: EDDIE MELIKIAN
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