Newport Beach March 2016

Newport Beach MARCH 2016

NewportBeachLifestylePubs.com

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Great Food in Orange County!

ZOV KARAMARDIAN CONTINUES HER FOOD MAGIC ELYSSA FOURNIER’S BAKERY DELIGHTS DAVID MARTIN A CHEF’S CHEF RACHEL HAGGSTROM A CULINARY STAR

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Lifestyle Letter

Food for Thought

MARCH 2016 publisher

F

ood is the stuff of life, at least that's the way I think of it. I look forward every day to being able to have a wonderful food experience. It doesn't have to be gourmet. It could be a favorite hamburger or chocolate shake or hot dog, and I can tell you exactly where I would go to partake. It could also be a favorite dish at a local eatery or a new restaurant and a choice of foods I've never eaten before. That's always fun too. Then, there are those special meals at friends' homes, where loving hands have prepared what I know will be delicious fare (my friends are good cooks!).

That's why this issue excites me. It's the Food Issue, and we get to feature some standout places, where the cuisine will make you smile. All in Newport Beach, I'm sure you've heard of them–Balboa Bay Resort, The Pacific Club, Zov's at Newport Coast, and Mixed Bakery in Corona del Mar. The chefs and baker, in the case of Mixed Bakery, are committed and passionate about their craft.

Bill Bracken's Food Truck is about food too–the healthy and nutritious food he is creating to feed families who don't have enough to eat on a daily basis. With nearly 400,000 people hungry in this county and 45% of them school-age, it is a daunting task, but Bracken is committed to making a difference.

Kristin Martin is inspired to help nonprofits, as she orchestrates one of the coolest food events around. It's called "Table for 10," and features 30 of Orange County’s top chefs, each cooking for tables of 10. This year's proceeds benefit Vocational Visions and The Teen Project.

Suzette Zara adds her two cents in the food category this month by celebrating St. Patrick's Day with recipes for Mini Spinach Tarts, Artichoke Pepper Hummus and Vodka Spearmint Punch. Do you detect a decidedly green theme? You bet!

And, finally, you'll enjoy Deirdre Michalski's history of The Ritz Restaurant and its resurrection as the newly-opened The Ritz Prime Seafood in Newport.

Before I sign off, not related to food, but very exciting, is the opening of the Hilbert Museum of California Art at Chapman University. Thanks to Mark and Janet Hilbert and their generous donation of California Scene art, we are all blessed by being able to view these wonderful works of art. I'm sure you'll love the paintings with the story as much as I do!

Wherever food leads you this month, do enjoy. It's the stuff of life!

Until next time, Donna Bunce, Editor DBunce@LifestylePubs.com

Randy Harding | RHarding@LifestylePubs.com 949.432.3050 co-publisher

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Donna Bunce | DBunce@LifestylePubs.com contributing writers

Ana Launes, Deirdre Michalski, Colin Roohan, Jenn Tanaka, Suzette Zara contributing photographers

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Newport Beach Lifestyle | March 2016

TALK TO US

P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Newport Beach Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Newport Beach’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Newport Beach Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

March 2016

28

Departments 8

Good Times

14

Around Town

18

Giving Back

22

Now Open

39

Sold Properties

42

Culinary Creations

44

Inspired By

46

Lifestyle Calendar

50

Parting Thoughts

28 Nothing But the Best!

Great Food from The Pacific Club, Mixed Bakery,

Balboa Bay Resort and Zov's restaurantsÂ

38 Dodging Patricia

Puerto Vallarta made more exciting with a hurricane

18

38

44

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Good Times

A Candlelight to Cherish

Jazz diva Diana Krall and KC & the Sunshine Band entertained at Segerstrom Hall, with guests enjoying a showstopping "reveal" on stage of Moscow, Paris and New York. PHOTOGRAPHY KIMBERLY APRIL, DOUG GIFFORD, JOESAN DICHE

KC & the Sunshine Band

Deborah & Larry Bridges

Toni & John Ginger, Amy & Terry Dwyer

Diana Krall, center, with Jennifer, Alette and Candlelight Co-Chairs Jim & Kelly Mazzo and Marta & Raj Bhathal Anton Segerstrom, Elizabeth Segerstrom

Women of Chapman's 29th Annual "Christmas at The Ritz"

A festive nutcracker-themed holiday luncheon greeted guests at the Island Hotel with a jolly Santa, Dickens Carolers, hot-hot opportunity prizes, a scrumptious repast and top-drawer fashions from Neiman Marcus.

PHOTOGRAPHY PEGGY O’DONNELL AND TONY LATTIMORE

Artist and Women of Chapman member Georgeana Chapman Board of Trustees Chair David Janes Chapman President Jim Doti, front, with his wife Ireland with her painting, "Love," which WOC and wife Donna Janes with Chapman Chancellor Lynn, right, receiving limited edition nutcracker member Julia Argyros won in the live auction Daniele Struppa from Women of Chapman President Barbara Eidson, "Christmas at The Ritz" Chair Laura Baratta and underwriting chair Donna Bunce

Grand Patron Janet Curci with her grandson and Neiman Marcus, Fashion Island, Vice President/ Sheri Shepherd, celebrity stylist Luke Reichle General Manager Leyla Vokhshoori Chapman student Jonothan Curci 8

Newport Beach Lifestyle | March 2016

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Good Times

Friends of CASA Set Record-Breaking Net!

Court Appointed Special Advocates' Holiday Luncheon at St. Regis Resort netted $302,000 for foster care children, while Saks Fifth Avenue's Alice + Olivia fashions enticed and Lugano Diamonds' diamond bangles sparkled.

PHOTOGRAPHY HAPPY PHOTOS

Saks Fifth Avenue, South Coast Plaza, Vice President/General Manager Chris Bures and Lugano Diamonds' Vice President of Marketing and Development Stuart Winston

Colorado CASA State Coordinator and guest speaker Lauren Mueller, center, with event cochairs Colleen Masterson, left, and Tiffanie Foster

Alice + Olivia model

CASA-OC CEO Kathryn Seebold with husband Friends of CASA President Jaynine Warner with husband Dave Warner Dan Seebold

Crystal Cove Alliance's 19th Annual Seaside Holiday Celebration

A festive tree lighting ceremony, Santa's visit, carolers and a seaside bazaar at Crystal Cove's Historic District drew locals to the complimentary all-day "Deck the Cove" winter festival. PHOTOGRAPHY J. CHRISTOPHER LAUNI

Crystal Cove Alliance supporters Bette & Wylie Aitken with CCA Founder and Director of External Affairs Laura Davick

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Newport Beach Lifestyle | March 2016

Linda Fratianne Olympic Silver Medalist Figure Skating

215 1/2 Marine Avenue Balboa Island, Ca 208.720.1467

Good Times

Foundation for Success Luncheon a Success!

KidWorks' annual fundraising luncheon at the Doubletree Hotel in Santa Ana featured NBA star Bill Walton as keynote speaker and netted $586,757 to fund educational and leadership programs for at-risk children in Santa Ana.

Basketball legend Bill Walton, front, with, from left, Pat Donahue, Rachid Chamtieh, David Pyle, Bill Walton visits KidWorks before the Foundation for Former KidWorks CEO Ava Steaffens with emcee luncheon chair Steve Craig, and Terry Donahue Success luncheon Ed Arnold

Fourth Annual Gala Draws Raves!

Newport Beach resident Barry Hoeven was honored at the Rivals United for a Kure gala, netting $450,000 for underfunded cancer research, thanks to a sold-out crowd of UCLA/USC supporters. Also honored was the Shackelford family.

Kaprielian Cup honoree Barry Hoeven, front, Featured speaker, cancer survivor and USC football Brett Munger and Rick Lewis, representing with gala co-chairs Paul McDonald, left, and snapper Jake Olson with USC mascot Traveler and CommonWealth Partners, the gala's Matt Stevens Presenting Sponsor his handler Hector Aguilar

Kris Shackleford, center, with USC song girls and Gala chair Ray Bustamante and Jim Mintie of Mintie Teri Hausman and Alison Hahn, Kure It Cancer UCLA spirit squad Wine & Spirits Research executive director 12

Newport Beach Lifestyle | March 2016

Around Town

AROUND TOWN

Front Row, l-r: MacKenzie Andrich, Erin Barth, Meredith Beall, Amanda Chila, Carli Corpodian, Daniella DeSantis, Daniella De Giorgio, Taylor Fogarty; 2nd Row: Bailey Godber, Mallory Gyulay, Nellie Hamadani, Anna Hancock, Aubrey Hart, Kathryn Junkins, Kristina Junkins, Claire Keddington, Reece Luebke; Row 3: Gabriella Mangano, Molly McCunnif, Brooke McGee, Taylor Olson, Amanda Pittman, Josephine Schott, Olivia Sever, Bailey Super, Madison Tenebaum; Row 4: Cheyenne Thies, Natalie Ward, Brittany Welsh, Alice Willett, Alexandra Willson, Jaclyn Winsor, Kira Woods/Photo: Gilmore Studios

FIFTY-FIVE YEARS AND COUNTING Congratulations to the Newport Chapter of National Charity League in hosting its 55th Debutante Ball, held at Hotel Irvine. The mother-daughter philanthropic organization is dedicated to community service, leadership development and cultural experiences, with the 33 debutantes, the largest class to date, volunteering more than 9,000 hours of service in six years to philanthropies supported by the chapter. More than 450 guests attended the formal dinner dance, which included each debutante performing the St. James Bow

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and waltzing with her father or sponsor. Ball committee chair was Kimberly Prado, with Kelly Stewart serving as assistant chair.

FOOD SOIREE EXTRAORDINAIRE Orange County Restaurant Week is upon us. It is scheduled this year for March 6–12. Check its website below to see all the participating restaurants and their fabulous offers. The launch party for food week is scheduled for March 5, 2 p.m. to 5 p.m. at the Irvine Marriott. Called “First Bites,” you will indulge in excellent food and libations from top OC restaurants. KFI’s Neil Saavedra, famous for his “The Fork Report,” will be doing a live broadcast, and you should CONTINUED >

14

Newport Beach Lifestyle | March 2016

MARCH MADNESS!

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Around Town

YOUR NEWPORT BEACH ART CONCIERGE

(CON TI N UED)

know that an Instagram Photo Contest will be announced. You submit your Instagram photo at whatever restaurant you attend during Restaurant Week, and you can win big prizes! How about dinner and a movie pass for two for a year? Post your photos on Instagram with the hashtag #OC Restaurant Week. OCRestaurantWeek.com

Origin of the Phoenix, 60x48, Mixed Media

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Rise, 78x54, Oil on Linen

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Support the Arts Locall y Showcasing Orange County and National award winning artists Contact us for your complimentary home art consultation

ARTIST JOAN IRVING BRANDT’S WORK IS CELEBRATED A Centennial Celebration honoring the life, art and civic contributions of California Scene painter Joan Irving Brandt is being held on Saturday, March 5, at Newport Beach Central Library. Hosted by the Newport Beach City Arts Commission, the community is invited to view an exhibition of her paintings and sculpture (through March 31) and to attend the special program at 2 p.m. in the Friends Meeting

Two Faces of the Same Coin, 30x22

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Newport Beach Lifestyle | March 2016

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Room. Most of the paintings selected for the exhibition were inspired by scenic locations in Newport Beach, where Brandt lived for most of her life. The program, lecture and panel will be hosted by the exhibition’s curator, Gordon T. McClelland, an author and art curator specializing in California Scene paintings.

NewportBeachCA.gov/CulturalArts

LITERACY PROGRAM TO TEST ONLINE PROGRAM Newport/Mesa ProLiteracy, based at the Newport Beach Public Library, is one of 20 programs statewide selected by the California Library Literacy Services to test a new online tutor training course. The current program serves 140 adult learners with free literacy instruction, including one-on-one tutoring, writing workshops, conversation classes, and more. The online tutor training will make it much more convenient and efficient for prospective tutors and staff, which will hopefully attract more tutors and enable a greater number of learners to participate.

NewportLiteracy.org

BELOVED FOUNDER AND CEO RETIRES Vivian

Clecak

co-founded

Human

Options 35 years ago. This dynamo, who, as founding CEO, guided the social services organization to prominence in breaking the cycle of violence by providing a safe haven and life changing programs to help abused women, their children and families rebuild their lives, will certainly be missed. Her annual dissertations at the Serious Fun Gala always brought clarity and compassion to the work of Human Options. After a nation-

announced its funding for fiscal year 2016,

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KUDOS TO THE BARCLAY! The National Endowment for the Arts

Arts Works award for $20,000 to support the theatre’s Dance and Movement Portfolio. The Art Works category supports the creation of work and presentation of both new and existing work, lifelong learning in the arts and public engagement with the arts through 13

NEWPORT BEACH’S

$100 CERTIFICATE EXPIRES 3/31/16

arts disciplines or fields. The Barclay’s Dance and Movement Portfolio features the presentation of extraordinary national and international artists. TheBarclay.org

949.322.3897 LISENBEEPHOTOGRAPHY.COM March 2016 | Newport Beach Lifestyle

17

Giving Back Bill Bracken, founder/ director of Bracken’s Kitchen

FORMERLY A CELEBRATED SOUTHERN CALIFORNIA CHEF, BILL BRACKEN IS NOW FEEDING THE HUNGRY IN A FOOD TRUCK CALLED “BETSY.” ARTICLE DONNA BUNCE | GAYLE DAWN PHOTOGRAPHY

Y

ou might have run into Bill Bracken at the Peninsula Beverly Hills, the Four Seasons Hotel in Newport Beach (now the Island Hotel) or DivBar restaurant in Newport, where he served as executive chef for a total of 35 years. He is now in charge of Bracken’s Kitchen, a hunger relief organization that provides food to economically deprived people in Southern California. So, how did he get there?

“I felt I was being called to use my talents for something more meaningful,” Bracken says.

While he was still working in the high profile culinary community, Bracken became involved in working with nonprofits, in particular volunteering as a regular guest chef at the Orange County Rescue Mission in Tustin. It was there that he witnessed first-hand the significant levels of food insecurities that exist in Orange County and set about to find a way to leverage his talent, experience and connections to make a difference and feed the hungry.

“I wanted to provide tasty and nutritious meals to those people forced to choose between food and other life necessities,” Bracken says.

Bracken tells us there are nearly 400,000 people who struggle with hunger in Orange County, and one in five children are at risk of hunger each month.

“When people lose their jobs or their homes, it’s shocking,” Bracken states. “The image of Orange County is beaches and Disneyland, but there are many more troubled areas than we could possibly image.”

CONTINUED >

18

Newport Beach Lifestyle | March 2016

“We want to feed the most vulnerable and most at-risk in society,” Bracken says, “but we also want to change lives, and it all starts with the food truck.”

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Giving Back

(CON TI N U ED)

It seemed simple enough - open a restaurant - they even had the name, Let Us Eat, where, on certain nights, it would morph into “Lett-uce Feed,” and needy people would eat for free. There was one big problem–transportation. How were they to get there?

Thus, Bracken’s food truck program was born in 2013, thanks to Bruce’s Catering in Los Angeles, whose owner Bruce Hecker donated the first food truck he had purchased for his business to Bracken’s newly-established nonprofit dubbed Bracken’s Kitchen. It was called “Betsy.”

With his established food truck program in full swing, Bracken’s food model provides a complete well-balanced dinner for an average price of $.50. Along with the meal, Bracken provides a fun, upbeat environment with music playing and tables and chairs to enjoy the healthy repast.

“The children look forward to the meals with anticipation on the day that the big red truck pulls up,” Bracken says.

Known as “Uncle Bill” to the kids, he often takes a break from his prep to play with them and engage on a personal level. Why? “Because feeding people is not the same as nourishing them,” he states.

To have the greatest impact, Bracken has partnered with other Volunteers feeding families at Illumination Foundation’s Children’s Resource Center in Santa Ana

“Uncle Bill” engaging kids

Volunteer printing the menu

Regular volunteer John Sclafani serving food

nonprofit organizations. On Tuesday nights, Betsy is parked at Illumination Foundation’s Santa Ana Children’s Resource Center, where approximately 150 people are fed. Through Bracken’s Kitchen’s collaboration with Working Wardrobes, they are able to serve on a regular basis graduates of its VetNet program, which provides services to unemployed, and often, homeless veterans. Feeding the families of children with cancer through the programs established

by Miracles for Kids is also in the mix.

Bracken is excited about his newest partnership with LA Specialty Produce and their Chefs to End Hunger initiative. Rescuing leftover food from hotels and restaurants is a new movement in California since the passage of the Good Samaritan Act. The rescued food, which would normally go to waste, is cooked, prepared and processed to create healthy and nutritious meals. In addition, Bracken is developing a mentorship program through the Chefs to End Hunger initiative, where at-risk young men and women are trained for jobs in the culinary world.

“Several young people I worked with at the OC Rescue Mission are now working in the food industry through the Chefs to End Hunger program,” Bracken shares.

“Our bigger message is to truly help change lives through food,” he says. “Food is a powerful thing. Coming from a small town in Kansas, food was part of our lives– whether working in the family garden, canning the produce, Friday night socials, weddings, funerals and other gatherings–food was part of it all. Breaking bread with people breaks down all the walls, and food is the conduit to change lives.”

We want to feed the most vulnerable and most at-risk in society," Bracken says, "but we also want to change lives, and it all starts with the food truck."

An upbeat Bracken concludes, “2016 will be an exciting year for us!”

BrackensKitchen.org / 949.445.3585

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Newport Beach Lifestyle | March 2016

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Now Open

Hilbert Museum of California Art Opens at Chapman University Mark

and

Ja

ne

Emil Rose, Jr., "San Francisco," 1942 t

Hi

lb e

rt

MARK AND JANET HILBERT’S GENEROSITY PROVIDES A ONE-OFA-KIND MUSEUM. ARTICLE DONNA BUNCE | PHOTOGRAPHY CHAPMAN UNIVERSITY

T

he Hilbert Museum of California Art is the only museum in the country to showcase the work of the California artists who visually captured the history and culture of the Golden State from the 1920s to the present day.

After collecting California Scene paintings for nearly 25 years, Mark and Janet Hilbert decided they wanted to share their passion with others and create their own museum. Remembering visiting the Chapman University campus when Mark’s nephew was a student and noting the impressive public art, Mark contacted the university, and a museum was born.

The Hilberts made a major gift of their California art, valued at approximately $10 million, in addition to $3 million toward establishing a museum on campus to display the collection to the public.

William Jekel, "San Pedro Street Scene, Night," 1947

“Building the museum at Chapman University is the perfect union of synergies,” Mark says.

“The ties with Chapman’s Dodge College of Film and Media Arts and the art and history departments will be very important to us. The setting here in the historic City of Orange, with it Old Towne district right in the heart of Southern California–all this combines to make Chapman the perfect home for our collection and the new Hilbert Museum of California Art.” Janet relates that the collaboration has been a good one.

“They have welcomed us with open arms,” she says.

The Hilberts recognized early on in their art collecting that the California Scene art movement was largely overlooked, admittedly by CONTINUED >

22

Newport Beach Lifestyle | March 2016

Fletcher Martin, "Lad from the Fleet," 1938

Now Open

(CON TI N U ED)

FEBRUARY 26 AND 27, 2016,

Phil Dike, "Afternoon at Divers Cove," 1980

CHAPMAN UNIVERSITY

Grand Opening of the Hilbert Museum of California Art and its opening exhibition, “Narrative Visions: 20th Century California Art from the Hilbert Musuem” Both events are free and open to the public. The Friday open house is in the daytime, and the Saturday event is in the evening. Free parking during the opening events only will be in the Chapman structure at 200 N. Cypress Street, next to the Digital Media Arts Building and within easy walking distance of the Hilbert Museum, 167 N. Atchison, across from Ruby’s Diner.

Among the acclaimed artists showcased will be Emil Kosa, Jr. Lee Blair, Mary Blair, Millard Sheets, Phil Dike, Fletcher Martin, Rex Brandt, Phil Paradise, Milford Zornes, and many more. Experts will be on hand to talk about the works, and refreshments will be provided by Ruby’s Diner.

8

many art experts.“In the mid-twentieth century, there were more artists working in Los Angeles than anywhere in the world,” Mark says.

3 19 Mark shares that during the Great Pr l ," e st l i H on B r e l a i r, " Bu n k Depression (1929-1939), the movie studios were voraciously hiring artists for set design, backdrops (large watercolors, since oil glares when photographed), cartoon animation, poster design and advertising.

The phenomenon continued through the 1960s. The fulllength animated movies, a concept developed by Walt Disney, was another source of work for artists.

“These very same artists created fine art on weekends and evenings and during times when they were between jobs,” Mark says.

“They left behind a treasure trove of paintings through their families and only in the last 25 years are they beginning to surface.”

Mark said he and Janet found themselves attracted more and more to paintings that tell a story or have a narrative.

“We find that people are drawn to these paintings,” Mark says. “They relate from the heart.”

The collection includes a large variety of subject matter, including California Scene paintings, still lifes, landscapes, western art and portraits. The various mediums are oils, watercolors, pastels, mixed media, drawings and lithographs.

Mark relates, “The entire sweep of art will show the state’s development from farming to car and surfing culture to the entertainment and leisure juggernaut it is today.”

Lee Blair, "Mary by the Sea," 1934

Fletcher Martin, "Bucolic," 1938 24

Newport Beach Lifestyle | March 2016

HilbertMuseum.org/714-516-5880

BALBOA BAY RESORT ARTICLE DONNA BUNCE

Chef Haggstrom's Heirloom Carrot dish in Waterline Balboa Bay Resort, Newport Beach

C

hef Rachel Haggstrom grew up on her family’s citrus grove in Temecula, California, and became fascinated by the farming process–from planting seeds to harvesting– and because of it, developed a passion for food and cooking with fresh produce.

That passion has served Haggstrom well throughout her culinary career, including The Dining Room at the Ritz-Carlton San Francisco, Wolfgang Puck’s Postrio at the Kimpton Hotel San Francisco, Thomas Keller’s Michelin three-star restaurant, The French Laundry in Napa, and St. Regis Monarch Beach.

28

Newport Beach Lifestyle | March 2016

Her stint at The French Laundry is where she developed her signature “farm-to-table” cooking style, which she has carried over to the Balboa Bay Resort in Newport Beach, where she was hired as Chef de Cuisine in October, 2013, and, as of June, 2015, executive chef at the luxurious Newport Beach resort.

“My goal is to serve flavorful and interesting food to match the incomparable views at the resort,” Haggstrom says.

The dedicated chef oversees the resort’s dining restaurants, which includes Waterline, the resort’s signature bayfront seafood restaurant, and A&O Kitchen+Bar, the resort’s waterfront gastropub. She

also manages the day-to-day culinary operations, including special events, galas and weddings.

“Waterline provides a relaxed yet refined dining experience, with a seafood focus,” Haggstrom says. “The experience we aim to provide is fresh, light and contemporary, from the food to the ambience.”

The inventive chef is constantly creating new menu items, as well as changing menus with the seasons. Her latest contribution to Waterline is her Heirloom Carrots.

“I know it’s a seafood focused restaurant, but I wanted to highlight a vegetarian, farm-to- table dish,” Haggstrom says.

The carrots are grilled and seasoned with lemon oil, while the carrot ribbons are tossed in carrot vinaigrette and served with vadouyan yogurt and pickled mustard seeds. The dish can be either an appetizer or side dish. I can tell you from first-hand experience that it is over-the-top delicious! (see photo) As to A&O, Haggstrom explains that it is a local, casual hangout featuring inspired gastropub fare with “real food” and “real drinks” served in an unpretentious way with a strong focus on shared plates, hearty dishes and creative cocktails.

“The food is meant to be shared,” she says, “in a comfortable, social environment. We want people to have fun at A&O and feel at home.”

Haggstrom says that one of the top sellers is the beer battered fries.

“People come for the fries, as well as the ribs with my homemade barbeque sauce,” she says.

Another popular item is what is called “Popcorn & Pig” on the menu. Haggstrom explains it is like Cracker Jacks, with popcorn, peanuts and caramel, bacon and sea salt.

Haggstrom is experiencing positive feedback from guests, not only for her restaurant offerings but also for the resort’s quarterly dinners–wine dinners for Waterline and beer dinners for A&O. Kudos abound for her coursed wine dinners with top-drawer wines in Waterline, which included Jordan, Grgich Hills and the Italian Fumanelli Winery in 2015. In 2016, the series will showcase iconic Napa Valley wineries, such as Silver Oak Winery, Twomey Cellars, Stag’s Leap, Far Niente, and Nickle and Nickle.

“The Balboa Bay Club members are particularly pleased,” she says. “I guess the real test is that the dinners are constantly sold out.”

Haggstrom recently hired Executive Sous Chef Matt Webb, whose responsibility is banquets and catering.

“We want to elevate the overall banquet experience through the food and presentation and do it in a fun and creative way,” she says.

When asked about her activities outside the kitchen, Haggstrom has this to say.

“It’s all about work and my 3 ½ -year-old daughter Olivia.”

However, she does have some goals–snowboarding and waterskiing.

Balboa Bay Resort Marketing Manager Kevin Gasparro is very complimentary of Haggstrom’s new tenure as executive chef.

“She’s done an awesome job and has really become a culinary star in Newport Beach and Orange County in general.”

Waterlinenewport.com/877.915.2346

Balboa Bay Resort Executive Chef Rachel Haggstrom

Rachel Haggstrom’s stint at The French Laundry is where she developed her signature “farm-to-table cooking style, which she has carried over to the Balboa Bay Resort, where she is executive chef.

Seafood BLT March 2016 | Newport Beach Lifestyle

29

Zov’s ARTICLE JENN TANAKA

Zov's Anaheim Zov's Newport Coast

C

hef Zov Karamardian’s passion for cooking began at a young age. When most girls start dabbling in fashion and makeup, Karamardian was glued to her television.

“Julia Child was my mentor,” she says.

“Each day I would run home and watch her after school.”

As Karamardian became an adult, her passion for Julia Child did not wane. When the iconic chef embarked on a nationwide book tour, Karamardian took note.

“I followed her ever y where,” she says.

30

Newport Beach Lifestyle | March 2016

“Eventually, I became a good friend of hers.”

Karamardian’s time cooking alongside Julia Child taught her one important thing: cooking is all about technique.

“You can cook anything if you know the basics.

Braising is the same. Steaming is the same. The ingredients may change, but the technique stays the same,” she says. “Some people can cook great meals, but turning that skill into a successful business is far more challenging.”

Armed with her passion for food and her pristine culinary technique, Karamardian took Julia Child's invaluable knowledge and started her own

little empire here in Orange County. Starting in Tustin, she began serving her take on Mediterranean and Armenian food. Signature dishes such as lamb burgers and golden lentil soup helped change the local culinary landscape. The fresh, albeit bold, flavors put her namesake eatery, Zov’s, on the map. Now nearly 30 years later, the restaurant has expanded and evolved from its Tustin roots to also include eateries in Irvine, Newport Coast, Anaheim, and two locations at John Wayne Airport.

“Each restaurant has its own culture,” says Karamardian.

“We try to keep our menus the same, but there are certain items that are conducive to each restaurant.”

In Tustin, the piece de resistance is Zov’s five-hour braised lamb. Karamardian takes a young lamb shoulder and sears it, locking in the juices, before braising it with fresh aromatics such as thyme, garlic and rosemary. The savory dish is slow-cooked for at least five hours with sliced carrots and tomatoes, giving it an unctuously rustic flavor. Since this is truly a comfort food dish, Karamardian serves it over mashed potatoes or rice pilaf.

While most female chefs need to choose between family and career, Karamardian believes that her success stems from having her family close. Her son Armen is the CEO and her daughter Taleene dabbles in a bit of everything.

“My husband Gary, although he’s retired, is our ambassador,” she says.

On a recent afternoon, Gary is strolling through the dining room, welcoming diners and making suggestions to customers queuing up at the dessert counter. As Karamardian works her magic behind the scenes as the restaurant group’s culinary director, he is one of the most recognizable faces at the bistro.

Zov’s expansion includes private events at the Tustin location, local delivery services for nearby residences and a take-out menu on the website. Banquets and holiday gatherings are hosted annually and since Zov’s has been such a local institution, the restaurant is regarded as an Orange County gem, with menus changing with the seasons.

In the spring, Karamardian plans for a slew of dishes inspired by the season’s finest ingredients. Working with local purveyors and artisanal farmers, Zov’s will serve braised eggplant, stuffed artichokes and bountiful salads with crisp garden lettuces garnished with sweet roasted beets. But, remember to save room for dessert. The pristine white coconut cake, layered with sweet pastry cream and covered with freshly shaved coconut flakes, is a longtime favorite.

The light texture and sweet filling make it a popular staple in the bakery. On a recent afternoon, a blonde woman starts gabbing with us.

“I’ve ordered this cake for my birthday for the past 10 years,” she says.

“Coconut is my favorite. There are times when I dream of this cake.”

Chef/Restaurateur Zov Karamardian, Zov's founder

Armed with her passion for food and her pristine culinary technique, Karamardian took Julia Child’s invaluable knowledge and started her own little empire here in Orange County.

Butternut Squash Ravioli from Zov’s Seasonal Fall/Winter menu

Zovs.com 714.838.8855 (Tustin)/949.760.9687 (Newport Coast) March 2016 | Newport Beach Lifestyle

31

The Pacific Club ARTICLE JENN TANAKA

The Pacific Club, Newport Beach Ballroom

C

hef David Martin is a chef ’s chef. Helming the three kitchens at The Pacific Club, Newport’s luxurious members-only club, Martin not only understands the ever-changing food trends, but he makes it a point to never be trendy.

“It’s important to understand the trends and to grasp them so you can speak that language,” he says. “Since most of our members travel frequently to several different countries, they are acutely aware of all these new flavors. I want to adopt that in my cuisine. But you never want to be trendy.”

And forget about fusion food.

32

Newport Beach Lifestyle | March 2016

“I don’t like to do fusion food,” he says. “If you’re working with Moroccan flavors, stick with them and the same for Southern Italy or any other region.”

While Martin's technique is decidedly classical French, his passion for locally sourced ingredients stems from his time cooking in Portland, Oregan. Known as the hotbed of locavore cuisine, Portland’s chefs are highly regarded for keeping their dishes distinctly seasonal and regional.

“It’s one of those places that really gets you in touch with food,” Martin says.

At The Pacific Club, Martin continues with this culinary tradition by supporting local farms and artisanal creameries.

The Pacific Club’s Executive Chef David Martin

“I really enjoy Kendall Farms’ crème fraîche,” he says.

“When I met the owner Sadie Kendall, she inspired me. Our purveyor told me that we buy more of her crème fraîche than anyone else in Southern California. We use it in place of cream; in place of milk.”

Martin’s attention to detail and his love for ingredients elevate his food. Fresh fish, such as sea bass and swordfish, are delivered overnight from Honolulu Fish Company.

Produce comes from several places, including La Guardia Brothers, LA Specialty and Martin’s own trips to the farmer’s market at UC Irvine.

Chef Martin’s love for fresh ingredients may have intrigued him about California, but it was the Robert Mondavi Winery that finally brought him to Orange County. Nearly a decade ago, the winemaker opened a tasting room in Costa Mesa, near Harbor and Sunflower. When Martin first got the call to join the Mondavi team, he was thrilled. At first, he envisioned himself in Napa, but the chef grew even more intrigued when he learned that this job would bring him to Southern California.

There, Martin received a crash course in fine wine. He learned about what foods pair well with different vintages and further refined his palate. This knowledge continues to serve him, since The Pacific Club’s two well-versed sommeliers often host elaborate wine dinners.

“This definitely keeps us on our toes,” says Martin. “We’re creating new dishes all the time, and it’s food that must pair well with the wine.”

These wine dinners are creative collaborations where the chef ’s food shines, but he knows it’s not about his ego, but rather a truly memorable experience.

Some of the dishes that the chef is most excited about include a Wagyu-grade Zabuton steak, pan-seared Polish-style pierogis, made from scratch and a lesser known cut of pork that comes from the cap of a pork loin.

“It’s the best pork product I’ve ever had,” says Martin. “It doesn’t need brining.”

The chef serves it grilled with a rich caramel-flavored broth seasoned with Medjool dates and salty bacon. The garnishes include seasonal offerings, such as sautéed apples tossed with hearty brussel sprouts. (see photo) While some chefs might think that working for a private club would restrict one’s culinary development, Martin believes exactly the opposite.

“Working at a private club has become the best experience of my culinary career,” he says. “A successful chef understands ingredients and how to use them properly and playfully. Being the executive chef at a private club has taught me how to understand the diners…you begin to develop a relationship with them, and those relationships are usually rewarding and become part of your own development, not only as a chef, but as a person.”

While Martin’s technique is decidedly classical French, his passion for locally sourced ingredients stems from his time cooking in Portland, Oregon.

Wine Cellar

PacificClub.org March 2016 | Newport Beach Lifestyle

33

Mixed Bakery: The French-American World of Pastries ARTICLE ANA LAUNES

Y

ou’ve got to love New Year’s resolutions. My special high protein, no carb diet was working so well. The morning was warm and sunny like most Newport Beach days, and my writing assignment took me to the home of a friend. Unfortunately, she happens to be one of the most talented bakers in Southern California. My diet and will power were being severely tested because I arrived to a table full of freshly-baked homemade scones, cookies, vegan truffles and freshly brewed coffee. My friend Elyssa was just doing what she does best…sharing her craft.

34

Newport Beach Lifestyle | March 2016

Cosmopolitan New York City was the training ground for this Southern California bakery chef.

Elyssa Fournier, a California elementary school teacher, landed in New York looking for new teaching opportunities that never presented themselves. While waiting for the desired new job openings, she started baking. To bake was a hobby and part of well-deserved relaxation therapy, after spending long hours of work standing up at Saks Fifth Avenue.

Baking soon became her greatest passion and, thus, her enthusiasm led her to search for culinary schools.

As the great French philosopher Denis Diderot said, “Only passions, great passions, can elevate the soul of great things.”

Not knowing where to start her search, one day after work she decided to call the fancy restaurant next door. She was passed onto the restaurant’s pastry chef. He willingly told her that he could only recommend one school, the French Culinary Institute, also known as the International Culinary Center.

The pastry chef happened to be the dean of the school, and he suggested to Elyssa that she gain some experience before choosing any school. Elyssa responded right away by asking, “Can I work at your kitchen?” and he responded in agreement.

At that time, she had no idea that the fancy restaurant she called was the iconic and famous “Le Cirque,” a French restaurant in mid-Manhattan founded by Sirio Maccioni. She also had no idea that the kind pastry chef on the phone was Jacques Torres, most commonly known as “Mr. Chocolate.” Torres was famous and had earned numerous culinary awards, such as the James Beard Foundation Pastry Chef of the Year, the Meilleur Ouvrier de France, the chef of America’s Pastry Chef of the Year, Chartreuse’s Pastry Chef of the Year, and many more.

Elyssa gained a stage at Le Cirque under the direction of Chef Torres, while attending the French Culinary Institute, where she finally earned her degree in pastry arts. She also worked at other New York city bakeries, such as Musette, Café Indulge and Le Pain Quotidien.

While covered in flour and sugar, our baker found love. She met Yves Fournier, a French chef, who today is the Executive Chef of Andrei’s Conscious Cuisine restaurant in Irvine. There’s nothing like a New York City love story. You’ve Got Mail, An Affair to Remember or Breakfast at Tiffany’s, the city has always been a perfect backdrop for love, and, thus, our protagonists were captivated by the New York romance, which finally culminated in marriage. Happiness was brutally interrupted on September 11th, 2001. That day represented a change, of course, for humanity, and so the couple decided to return to Southern California.

After readjusting to the new environment, the couple ended up working together at Andrei’s Conscious Cuisine. Here, Elyssa would spend five years as head pastry chef, until deciding to launch her own full-fledged bakery. Mixed Bakery is the result. The quality of the products and the inspirational French and American baking result in a unique and endless collection of tarts, muffins, cookies and French pastries. She works with caterers and event planners, serves up baked goods at private events and sells directly to individuals and retail outlets. Elyssa’s dream will again be realized by the opening of her new bakery by the end of 2016.

Contact Elyssa at 949.903.2253 or visit Mixed-Bakery.com

Mixed Bakery Owner/ Pastry Chef Elyssa Fournier

The quality of the products and the inspirational French and American baking at Mixed Bakery result in a unique and endless collection of tarts, muffins, cookies, and French pastries.

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magine returning to your hotel room and finding a letter which reads, “Hurricane Patricia is currently expected to make landfall near Puerto Vallarta sometime Friday afternoon. The safety and security of our guests and associates is a top priority. Out of abundance of caution, we are evacuating the hotel and relocating guests to Guadalajara Jalisco.” What started out as a normal press trip was quickly escalating into one of the most tense moments of my career. It was a wild couple of days and a birthday I will never forget.

DODGING

The view from my room at the CasaMagna Marriott Puerto Vallarta

PATRICIA The possibility of a hurricane made for a fun adventure in Mexico

ARTICLE AND PHOTOGRAPHY COLIN ROOHAN

I arrived at the PV airport, caught a taxi to the CasaMagna Marriott Puerto Vallarta Resort & Spa and took a walk around the property that I would call home for the next few days. I walked a little farther along the coast, exchanging banter and laughs with the hawkers walking along the beach. As the sky transformed from clear to overcast I made my way to a nearby jetty to take some photos. During my walk I was stopped in my tracks at the site of a silhouette emerging from the ocean, headed toward the shore. It was a figure accompanied by a large fishnet sack stuffed with a black rubber tube and, upon closer inspection, I discovered a man who had been free diving and had caught a large amount of oysters. He was very jovial and allowed me to take numerous photos but declined my self-invitation to dine with him!

The next day we had a full schedule, which started with snorkeling in the morning near the Marieta Islands, a group of uninhabited islands off of the Mexican coast.

After returning from the tiring snorkeling adventure, I took advantage of the resort’s spa services and booked a Thai massage at the Ohtli Spa. Later that afternoon the group was to meet for a tour of the Malecon, Puerto Vallarta’s highly adorned and highly trafficked path that runs along the ocean. The highlights for me were the numerous statues placed along the path, most of which look like surreal creatures that melted right off of a Salvador Dali canvas. A light rain moved in so the group sought shelter at the famous beachside restaurant named La Palapa, and, after an hour, we were informed by our group leader that our itinerary would be changing a bit due to the building storm. I knew there was a chance of inclement weather moving into the area but, until that moment, had not considered the severity.

We left La Palapa and returned to the resort, only to be greeted by our hosts and the chaos of people loading their luggage onto buses. The hospitality director, Ruby, informed us that due to the potential severity of the hurricane, which had now grown from a small blip on the map to a large Category 5 mass, the guests of the resort were going to be evacuated and bussed out of Puerto Vallarta. Ruby also told us that the entire city wasn’t being evacuated, but that the hotel managers made the decision to have everyone evacuate the resort as a precaution, not wanting to take any chances whatsoever. We were told we would be leaving in the morning and should pack our bags and be ready to leave at a moment’s notice. After I packed, I was so anxious that I went for a walk around the grounds. The empty resort was very unnerving, and the CONTINUED >

38

Newport Beach Lifestyle | March 2016

Fresh oysters from the sea

Beautifully bizaar sculptures along the Malecon in Puerto Vallarta

Ominous clouds moving into the area

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Newport Beach Lifestyle | March 2016

DODGING PATRICIA (CON TI N U ED)

d: wor

A pier near La Palapa restaurant

pm Cha

in a

The lush countryside of Mexico's Jalisco state, where Guadalajara is the capital

es vid o r p tion ity uca us ers d v i e Un oro -on an nds g a rig ess. m a p h a , n sin “Ch t-class offeri n bu imate i s e y l r t i i int a fi .” tun , wh d an re else ilm oppor f n a n i t e g a h n an, yw t th rni tzm ts lea an’t ge ing an e o n G c ett are tty d E sity p You oom s n a r sr eg ve –Gr n Uni clas a

PROUD

lack of noise from vacationers had been replaced with sounds of powerful winds straining the nearby palm trees.

The same wind that had lulled me to sleep woke me up on the morning of my 32nd birthday. I made my way downstairs, where the remaining resort guests were gathered in a conference room and briefed one final time, some being given updates about the storm and others learning about evacuation routes. We were to evacuate to Guadalajara because it was the closest city with a major airport. The highway was gridlocked most of the day, and a drive that normally takes 4.5 hours took us over 11 hours! We arrived in Guadalajara and went to one of the Marriott’s sister properties, where we would stay for the evening. The group met for dinner and discussed what a wild ride the past day and a half had been, and I ended the day with a much needed birthday margarita.

The following morning I received news that the storm had dissipated and was broken up by some of the hills surrounding Puerto Vallarta’s coast. It’s amazing to think that a storm of that magnitude could go from being one of the largest potential disasters in history to simply a heavy downpour in roughly a day, and I’m thankful that Hurricane Patricia blessed me with such an eventful birthday and gave me a unique gift – a story.

in a

d: wor

n a m p cha chapman.edu

March 2016 | Newport Beach Lifestyle

41

Culinary Creations

Artichoke Pepper Hummus

Vodka Spearmint Punch

Go Green : Big Flavor, Small Bites ARTICLE SUZETTE ZARA

PHOTOGRAPHY JOY REYNOLDS

C

elebrate St. Patrick’s Day with these fabulous low-fat treats, and your diet will be loaded with

Mini Spinach Tarts

vodka spearmint punch

Forget the traditional “green beer,” and try this modern combination of mint tea, agave and vodka. A refreshing pot of gold!

the luck of the Irish! Instead of fattening corned beef

INGREDIENTS:

and green beer, try these green-themed goodies

2¾ cups boiling water

which will add a festive touch to any party. Low in

8 mint-flavored teabags

calories but bursting with flavor, these impressive

½ cup vodka

tiny tartlets are easy to assemble, with a delicious

¼ cup agave nectar

blend of spinach, artichokes and cheese. Trade

¼ cup lime juice

green beer for Vodka Spearmint Punch, and your

4 drops green food coloring (optional)

guests will think they have found a pot of gold!

Lime slices & fresh mint sprigs (for garnish) INSTRUCTIONS:

Suzette Zara is a cookbook author, nutritionist, creator

Pour boiling water over teabags; steep for 6 minutes. Remove tea-

of Satan’s Salsa (SatansSalsa.com) and a frequent

bags; pour tea into pitcher filled with ice. Stir in vodka, agave and lime

speaker on low-fat healthy cooking.

juice. Add green food color (if desired, for more green color). Pour into

Suzette@SuzetteZara.com

six martini glasses to serve. Garnish glasses with mint sprigs and limes.

Yield: 6 servings. Calories: 88; Sugar 8g. Cost Per Serving: $1.19.

artichoke pepper hummus

A delicious dip for veggies or pita

2 jalapeños, diced

chips, this hummus combines arti-

1 can (15 ounces) chickpeas, drained & rinsed

chokes and healthy chickpeas for

2 teaspoons lime juice

a zesty flavor. Keep it green and

Salt & pepper (to taste)

festive by serving in a bread bowl

INSTRUCTIONS:

with bite-sized celery and cucum-

Heat 3 tablespoons olive oil in large skillet over medium

ber coins.

heat; add artichokes, chiles, garlic, salt and pepper. Cook until

INGREDIENTS:

vegetables are lightly brown, about 5 minutes. Place artichoke

½ cup olive oil, plus 3 tablespoons

mixture in food processor; add chickpeas, juice and remaining

2 cups artichokes (drained)

olive oil. Purée until almost smooth. Season to taste with more

1 can (4 ounces) green chile peppers, drained

jalapeños and salt. Cover and refrigerate until well-chilled, at

3 cloves garlic, chopped

least an hour.

Yield: 4 cups. Calories (per tablespoon): 15; Fat 0.2g ; Protein: 1.2g. Cost Per Serving: $.39.

42

Newport Beach Lifestyle | March 2016

mini spinach tarts

Love

the

Spinach Artichoke Dip

found

in

many

restaurants?

These

mini

tarts duplicate that fabulous flavor, and using light mayo keeps calories down. Quick to assemble, they start with premade wonton wrappers as shells, creating an impressive appetizer,

WILMA’S SMALLER PLATE MENU

Now serving smaller portions of our dinner favorites, ideal for lighter appetites.

Pot Roast, Fresh Grilled Veggies, Mashed Potatoes & Gravy.

and are delicious warm or at room temperature, making them perfect for your St. Patty’s party!

INGREDIENTS:

36 wonton wrappers 1/3 cup light mayonnaise 1 teaspoon garlic salt 1 package (10 ounces) frozen chopped spinach, thawed & dried 1 can (14 ounces) artichoke hearts, drained & chopped 1⅓ cup shredded reduced-fat Mexican Cheese Blend 4

ounces

reduced-fat

cream

cheese (Neufchatel) 1/3 cup red pepper, diced INSTRUCTIONS:

Preheat oven to 350°F. Spray mini-muffin pans with cooking

Yield: 36 servings. Calories: 64; Fat 2.6g; Cost Per Serving: $.43.

spray. Gently press one wonton wrapper into each cavity. Bake 5 minutes. While wontons bake,

Crisp Salads • Great Burgers Classic American Fare Fresh Mexican Food • Kids Menu Wilma’s Breakfast Served All Day! Full Dinner Menu after 5:00pm

stir together mayo and garlic salt in large bowl. Stir in spinach and artichokes. Gently fold in shredded cheese. Remove shells from oven; place small round ball of cream cheese (size of a dime in diameter) in bottom of each wonton shell. Top cream cheese with small amount of spinach mixture into each shell. Bake about 10 minutes, until filling is warm

Proudly serving Quality and Freshness Since 1982

and edges of shell are light brown.

Breakfast, Lunch, and Dinner

Cool in pan for 2 minutes. (Note: if wonton wrappers are packaged in excessive flour, a quick spritz of olive oil after baking will help shine).

Serve warm or at room temperature.

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www.wilmaspatio.com March 2016 | Newport Beach Lifestyle

43

Inspired By

The

Greater KRISTIN MARTIN PUT TOGETHER A DYNAMIC “TABLE FOR 10” CULINARY EVENT THAT BENEFITS NONPROFITS 10 YEARS AGO AND HAS NEVER LOOKED BACK. ARTICLE DONNA BUNCE

K

Kristin Martin, Table for 10 founder/director

ristin Martin had taught school, grades 2 through 8, for 13 years and wanted to do something that would provide her more flexible hours to be with her children.

Always an organizer and a spark plug for getting things done, she felt she wanted to do something for others that would make a difference.

Thus, KM Productions was born.

Martin’s idea in creating KM Productions was to provide a “turnkey” approach for charities and companies, whereby she would handle all of the planning and orchestrating of large events. Appreciating the magnitude and complexity involved in creating a successful nonprofit event, she was inspired to form a full-time and in-place operation to accomplish this. Her team consists of graphic artists, printers, lighting and audio visual experts, decorators, sponsors, photographers, chefs, venues, auction donors and musicians to come together to benefit a cause.

“I launched the “Table for 10” culinary event 10 years ago in the hopes of creating a unique and amazing culinary event that features top chefs cooking tableside with proceeds benefiting local nonprofits,” Martin says.

The culinary extravaganza has been a very successful effort for nonprofits in the area. Launched as “Culinary Masters,” which segued to “Table for 10” the second year because of a conflict with the name being already taken, the event continues to bring a cadre of top Orange County chefs together to each cook for a table of 10 guests, thus the event’s name. Each of the restaurants the chefs represent decorate the tables with elaborate floral displays and place settings. Among the charities benefiting from Table for

Chef David Shafner, Dublin 4 Gastropub and WineWorks for Everyone 44

Newport Beach Lifestyle | March 2016

2016 TABLE FOR 10 CULINARY EVENT

March 6, 2016, at the Laguna Cliffs Marriott Resort & Spa VENUE HOST EXECUTIVE CHEF: Salvatore Giuliano,

Laguna Cliffs Marriott Resort & Spa EVENT EXECUTIVE CHEF CHAIR: Pascal Olhats,

Table for 10, 2016: Host Executive Chef Salvatore Giuliano, Laguna Cliffs Marriott Resort & Spa; Honorary Executive Chef Casey Overton, The Loft, Montage; Event Executive Chef Pascal Olhats, Pascal and Cafe Jardin; Honorary Executive Chef Yvon Goetz, The Winery Restaurants

Pascal & Café Jardin HONORARY EXECUTIVE CHEFS:

Casey Overton, The Loft, Montage Yvon Goetz, The Winery Restaurant 2016 PARTICIPATING RESTAURANTS & CHEFS

Balboa Bay Resort – Rachel Haggstrom Catal – Alfonso Ramirez Chapter One the Modern Local – Greg Moro CUC!NA Enoteca – Tony Trujillo

10 have been Project Hope Alliance, Mission Hospital and the Roosters Foundation.

This year’s “Table for 10,” scheduled for Sunday, March 6, at Laguna Cliffs Marriott Resort & Spa in Dana Point, will benefit Vocational Visions and The Teen Project.

Also included in the culinary effort is a jam-packed live auction, which showcases “Best of Chef ” dining experiences, luxury goods and vacation packages to some of the world’s finest resorts.

What makes it such a win-win for the charities is that the dinner costs are absorbed by the chefs and restaurants, with all the other expenses underwritten by sponsors, allowing the ticket monies and auction proceeds be given to the nonprofits. It is the charity’s responsibility to help sell tickets to the event, or, if you will, fill the seats.

“It has been wonderful to be able to produce, plan and orchestrate a large event, which raises money for such good causes,” Martin says.

To date, the “Table for 10” culinary event has raised more than $3.6 million for nonprofits in Orange County.

Dublin 4 Gastropub & Wineworks for Everyone –

David Shofner Eat Street Culinary – Katie Averill Fig & Olive Newport Beach - Mark Hibbs Fairmont Newport Beach – Brian Doherty Il Barone Ristorante - Franco Barone Michaels On Naples – David Coleman Newport Beach Marriott Hotel & Spa – Andy Arndt Nirvana Grille – Lindsay Smith-Rosales Oak Grill Restaurant - Marc Johnson Orange Hill Restaurant – Richard Hodge Prego Ristorante - Ugo Allesina Silver Trumpet Restaurant & Bar – Eddie Garcia Splashes, Surf & Sand Resort – Ron Fougeray Stonehill Tavern, St. Regis Monarch Beach – TBA The Cellar Restaurant & Spirit Room – Ris Pedro The Loft, Montage Laguna Beach – Casey Overton

TableForTen.org

The Pacific Club – David Martin

Chef Ives Fournier, Andrei's

Coliseum Pool & Grill at The Resort at Pelican Hill —

Jean Pierre-Dubray & Micah Severeid The Winery Restaurant & Wine Bar – Yvon Goetz,

Daniel Garcia, Jim Fritz Tommy Bahamas Island Grille – Jimmy Chang True Food Kitchen – Talia Zimmer Tustin Ranch Golf Club – Bert S. Agor Jr. Vue, Laguna Cliffs Marriott Resort & Spa – Salvatore

Chef John Cuevas, Waterman's Harbor Restaurant

Giuliano & Greg Heneghan Waterman’s Harbor Restaurant – John Cuevas Watertable, Hyatt Regency Huntington Beach Resort

& Spa – Manfred Lassahn & Peter Lai Zimzala Restaurant & Bar, Kimpton Shorebreak

Hotel – Damon Kelly COCKTAIL RECEPTION HOSTS

Manassero Farms – Anne Manassero Oceans & Earth, Future Foods Farm – Adam Navidi Pascal, Cafe Jardin – Pascal Olhats March 2016 | Newport Beach Lifestyle

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Lifestyle Calendar

You Have One Choice

March PERFORMANCES SATURDAY, MARCH 5, AND SUNDAY, MARCH 6 "BIG BAD WOLF" SAMUELI THEATER/SEGERSTROM CENTER FOR THE ARTS Segerstrom Center's Family Discovery Series presents Windmill Theatre's "Big Bad Wolf" for ages five and over. March 5: 1 p.m.; March 6: 1:00 p.m. & 3:30 p.m. Tickets are $20 each and are available at SCFTA.org, at the Box Office, 600 Town Center Drive, Costa Mesa, or by calling 714.556.2787.

MARCH 16 SPRING FLING - FLORAL CLASS SHERMAN LIBRARY & GARDENS Sherman Library & Gardens offers gardening and floral arranging classes throughout the year. The Spring Fling - Floral Class is taught by instructor Janelle Wiley. She will

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create a floral arrangement of soft florals blended with textures and tones inspired by Holland. Fee: Friends: $45; Non-Members: $50. SLGardens.org

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MARCH 18 AND MARCH 19 "BEN HUR" RENÉE AND HENRY SEGERSTROM CONCERT HALL Originally a silent film, circa 1925, "Ben Hur" comes to life with a cast, crew and magnifi-

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Newport Beach Lifestyle | March 2016

cent set, as the Pacific Symphony performs a

T he A z aara C o lle c t i o n

live score, along with Steward Copeland, former drummer for The Police. The performances are at 8 p.m. on both nights. View website for ticket prices. PacificSymphony.org

MARCH 19 - SEPTEMBER 5 "MUMMIES OF THE WORLD" BOWERS MUSEUM, SANTA ANA "Mummies of the World" portrays a oncein-a-lifetime collection of real mummies and artifacts from across the globe. Through modern science, engaging interactive and

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multi-media exhibits featuring 3-D animation, explore how mummies are created, where they come from and who they were. Bowers.org

MARCH 19 & 20 ARTISTS OPEN STUDIOS LAGUNA CANYON ARTISTS' STUDIOS Experience the art, inspiration and studios of some of Laguna's most celebrated artists. It is a fantastic opportunity to see, buy or commission art. Free to the public. Free parking and shuttle service from1900 Laguna Canyon Road, Laguna Beach. LagunaBeachCity.net/CityHall/Art

MARCH 19 FIRKFEST 3.0 | CASK BEER FESTIVAL

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ANAHEIM'S FARMERS PARK (OUTSIDE ANAHEIM PACKING DISTRICT) The third annual Firkfest Cask Beer Festival will feature 50 casks of beer from 30 of Southern California's craft breweries at the foodie paradise

NE WP O RT C OAST S HO P P I NG C E NT E R 21115 Newport Coast Drive • Newport Coast, CA 92657 • 949.673.0440 On the corner of San Joaquin Hills & Newport Coast Drive

CONTINUED >

March 2016 | Newport Beach Lifestyle

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Lifestyle Calendar

(CON TI N UED)

event. Look for unlimited 2-4 oz. cask pours (you can keep the glass!), food trucks + Anaheim Packing House fare. Firkfest.com

TWO PERFORMANCES - SATURDAY MARCH 19 AND SUNDAY MARCH 20 FESTIVAL BALLET THEATRE PRESENTS "SLEEPING BEAUTY" IRVINE BARCLAY THEATRE Celebrate spring with a full-length production of the beloved classical ballet, Sleeping Beauty. FBT's heart-warming production of Tshaikovsky's masterpiece features Gillian Murphy and Marcelo Gomes from American Ballet Theatre and FBT’s professional company dancers. Performance times: Saturday, March 19, 7 p.m.; Sunday, March 20, 2 p.m.

Ticket info, visit TheBarclay.org

MARCH 20 NEWPORT-MESA SPIRIT RUN FASHION ISLAND The 33rd Annual Newport-Mesa Spirit Run is a fabulous road race event promoting fitness, family, community and education. The races include an Adult 5K, Kids Run and Toddler Trot, plus a fitness and youth expo at Edward's Big Newport. The races are all run within Fashion Island. NMSpiritRun.org

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Newport Beach Lifestyle | March 2016

business directory ANIMALS & ANIMAL CARE

Newport Animal Hospital (949) 706-8380 newportanimalhosp.com

ART & PHOTOGRAPHY Ethos Contemporary Art Gallery (949) 791-8917 ethoscontemporaryart.com

Hilbert Museum of California Art (949) 476-0104 hilbertmuseum.org Lisenbee Photography (949) 322-3897 lisenbeephotography.com

DENTISTS & ORTHODONTICS Dmitriy’s Dental Studios (818) 500-8448 dmitriyds.com

FASHION & ACCESSORIES Cottage Colour (949) 656-6015 cottagecolour.com

Lucky Seven Scarves (208) 720-1467 luckysevenscarves.com The Passionate Collector (949) 673-0440 thepassionatecollector.com

HOME BUILDERS & REMODELERS

AB Kitchen & Bath Design (714) 974-3600 abkitchenandbathdesign.com Builder Boy (877) 391-4648 builderboy.com

Whitaker Wellness (949) 851-1550 whitakerwellness.com

OTHER

Christian Rehab Network (877) 310-9545 christianrehabnetwork.com

PROPERTY & REAL ESTATE

Real Office Centers (949) 629-2500 realofficecenters.com Santaniello Affiliates (949) 705-7373 SantanielloTeam.evusa.com Teles Properties, Inc. (949) 280-9762 tomunvert.com

LEGAL SERVICES

RESTAURANTS, FOOD & BEVERAGE

EDUCATION

MEDICAL CLINICS & FACILITIES

Wilma’s Patio (949) 675-5542

SCORE OC (714) 794-5477 scoreoc.org

Scott Nelson, D.O. (806) 433-5582 newportbeachbioidenticalhormones.com

ENTERTAINMENT & RECREATION

Westcliff Optometry (949) 720-0204

Peter T. Smrecek, Jr. DDS (949) 759-8606 petersmrecekdds.com Chapman University (714) 997-6815 chapman.edu

Newport Beach Tennis Club (949) 644-0050 nbtctennis.com

William B. Hanley (949) 263-0040 hanley-law.com

Laser and Vitality Institute (714) 850-0780 laserandvitalityinstitute.com

Bluewater Grill (949) 675-3474 bluewatergrill.com

March 2016 | Newport Beach Lifestyle

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Parting Thoughts

Putting On The Ritz…

From Our Toast To The Coast WORDS DEIRDRE MICHALSKI

I

t was late December of 2013. We decided everyone just had to be there. So we gathered our girlfriends for "one last hurrah" at The Ritz in Fashion Island. We scored a huge round table adjacent to the bar. The staff was incredibly friendly and attentive. Providing great service was always a cornerstone at The Ritz. We smiled broadly and tipped well. But there was a deep sadness amidst the frivolity. We were really there for a fond farewell, and we all knew it.

Memories of the past began to flash before me, as I scanned this landscape of dining lore. There was a friend’s 60th surprise birthday party in the Wine Room (one of my most treasured rooms).

There was the memorial on the Garden Terrace for beloved Link Mathewson. The Dining Room was elegant, where dinner was an "all evening" affair with tuxedo-clad waiters. And then there was the Bar. A place the community called home. The sound of a martini shaker in motion would welcome me in, and our late night singalongs with Jim Roberts at piano make me laugh. There was always someone I would know. Up and down, just wonderful memories played before me.

This was the place for city coronations, society parties and numerous influential charity events. The Women of Chapman's "Christmas at The Ritz" was one of the many premier events. In fact, they held their event there every year since 1986 until its closing. They set the bar very high and really kicked off the philanthropic holiday season in Newport Beach, raising impressive coin for Chapman.

No reminiscing of this iconic establishment would be complete without a tip of the hat to the incredible hospitality and stewardship

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Newport Beach Lifestyle | March 2016

of the honorable Hans Prager. Hans earned his chef stripes at Scandia, the posh Waldorf-Astoria, and many other stellar restaurants. His hospitality and laser focus on service was legendary. He understood a chef ’s world and front of the house too. He handled it all with panache. He also gave back, and his Ritz Brothers club raised huge donations for Hoag Hospital and children's causes. He was chef/partner in the 1977 opening of The Ritz Restaurant, which was originally located in the historic McFadden Building (now 21 Oceanfront), and, in 1982, it relocated to Fashion Island.

Fast forward to fall of 2015 and the unveiling of its new home on the harbor. Meet Ritz Prime Seafood. The restaurant honors Prager with a plaque at the entry. New owners, Grill Concepts, assure guests that “exceptional service” will continue, and Kenyon Paar, the GM, (previously with Fleming’s) is there to assure just that.

CEO Bob Spivak and Corporate Executive Chef Phil Kastel developed the menu alongside Michael Steward, who is the Executive Chef at The Ritz. There is a raw bar with seafood flown in daily, dry aged Prime steaks and a creative menu with lots to try. Some standouts worth trying include tuna sashimi, lobster bisque and a whole roasted branzino, just to name a few. And yes, the famous Ritz Egg is showcased! The restaurant is modern with porcelain tiles, mesquite woods, etched glass and floor-to-ceiling windows offering commanding views of the Newport Harbor. The restaurant, which also features an outdoor patio, is open for dinner nightly and for brunch on the weekends. What’s old is new again, and I wish them much success here on the Newport Harbor. The legacy continues.

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