Issuu

THE FOOD & DRINK ISSUE O C TO B E R 2 02 6

GROWTH LOOKS GOOD ON US Growth isn’t just about numbers, it’s about people

We're proud to welcome these outstanding professionals to the Estate Properties family. Together, we're building a brokerage where great agents, and great careers, continue to grow.

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KELLY EVANS A long-time South Bay resident since her high school years at South High, Kelly combines deep roots with a versatile professional background, including degrees in Speech Communication and Interior Design. This expertise allows her to evaluate, position, and present homes with a discerning eye, enhancing market appeal and long-term value. Living, working, and playing in the Hollywood Riviera with her husband and two daughters, Kelly brings enthusiasm, professionalism, and a personal touch to every transaction. “Real estate has been my passion for more than 26 years because it combines everything I love: competition, problem-solving, and helping people achieve meaningful goals. Away from work, you'll usually find me playing racket sports, hiking coastal and mountain trails, and traveling with my family. Competition keeps me sharp, hiking clears my mind and often leads to creative solutions, and traveling reminds me how important quality family time is. Those experiences shape the way I serve my clients, knowing that a home is far more than an investment. It's where life's best memories are made.” - Kelly

Kelly Evans 310.613.2465 DRE # 01070091 kevanssouthbay@hotmail.com SellingHomesontheSouthbay.com

LIFESTYLE LETTER

Where Flavor Meets Community

October 2026 PUBLISHER

Brandon Farmer | brandon.farmer@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Lesley A. Rollo | lesley.rollo@citylifestyle.com

This month, we are turning our focus to a theme that brings us together, sparks conversation, and nourishes the soul: our Food and Drink issue. October celebrates local flavor not just as fuel for the day, but as a rich reflection of creativity and connection right here in our community. We begin by taking a seat at the table at a seaside restaurant where hospitality is always on the menu. Discover how their team goes beyond serving great food to create memorable experiences that keep guests coming back. Next, we step behind the bar at a neighborhood favorite, where new ownership is bringing renewed energy and a fresh perspective. This feature explores the art of craft cocktails and mixology, showing how creativity, balanced flavors, and a genuine sense of fun come together for a spirited night out. We also spotlight an inspiring entrepreneur who turned a love of pizza into a thriving business built from the ground up. Discover how dedication, local support, and a commitment to crafting great dough transformed a personal passion into a flourishing venture. We hope these pages inspire you to book a table at a new restaurant, raise a glass at a local bar, or find a new neighborhood favorite—and along the way, discover the people, stories, and places that make our community so flavorful. With full hearts,

E D I TO R

Erika Daniels S O C I AL M E D I A C O O R D I N ATO R

Reese Henry

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Meredith Wilson QUALITY CONTROL SPECIALIST Hannah Leimkuhler

BRANDON FARMER, PUBLISHER, L E S L E Y A . R O L L O , P U B L I C AT I O N D I R E C T O R @ R E D O N D O B E AC H C I T Y L I F E S T Y L E

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Redondo Beach City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Redondo Beach area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

14 Featured

14 18

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Most Memorable View of All At Kincaid's, Hospitality is Always on the Menu

Crafting a Good Time

At Georgia’s Lounge, Lisa HemmatLupercio Brings Experience, Community, and Fun to the Table

All the Right Ingredients

Lifestyle Letter

City Scene

Business Monthly

Local Limelight FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

How To FOOD + BEVERAGE

Events

How Kent Land Turned a Love of Pizza into a Thriving Family Business

On the Cover The Grilled Seafood Trio at Kincaid’s features scallops, shrimp, and salmon with Yukon Gold mashed potatoes, seasonal vegetables, beurre blanc, capers, and lemon, and pairs well with a glass of crisp white wine. Photography: Kincaid's

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

MAKE 2026 THE YEAR YOU LOVE YOUR HOME AGAIN For 40 years, Custom Design & Construction has partnered with South Bay homeowners to thoughtfully reimagine kitchens, living spaces, and whole homes. Led by Director of Design Beth Yuen and Designer Chelsea Cutler, our integrated designbuild approach blends intentional planning, refined interior design, and expert construction to create spaces that feel both beautiful and livable now and for years to come. Discover what’s possible for your home.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

Highlights from Dine Around ARTesia EAST. 1: Anahi Nieves greets guests with a smile at The Great Room Cafe. 2: Jeana Shandraw, owner of Handmade in CA, known for permanent jewelry and natural skincare. 3: Jenny Kim, Ale Velazquez, and Jane Brinkerhoff of J Flowers serve their signature sushi rolls. 4: Oscar and Michelle Avila of Top Shelf Studio share a family moment with son, Jacob. 5: Kimberly Wheeler, the founder of Beach Candy Gems’ unique jewelry designs. 6: Ken Pagliaro, owner and photographer behind Ken Pagliaro Photography, captures beach life through his lens. 7: Mike and Kelly Bonner, the husband-and-wife owners bringing style to Vanity Salon.

C I T Y SC E N E

Fun times at Dine Around ARTesia WEST. 8: Max Andersen, co-owner of Artesia Bar, serves up refreshing sips. 9: Susi Kaplan and Grocery Outlet owner Karie Stepanski serve charcuterie at the event. 10: Attendees celebrate after Dine Around ARTesia with Las Brisas bartender Adam Velazquez. 11: Pharros Athletic Club General Manager Kristin Fulton and boyfriend Maynor Alvarado showcase his original paintings. 12: NRBBA President Mickey Johnson (aka “Forky”) and Kristin Larson-Cifuentes of KLC Architecture share a moment. 13: Entropy Creatives founders Sara Blanco and Abby Wade promote their Craft Club for grown-ups. 14: Susanne and Michael Guilbert educate eventgoers about LifeVac, an FDA-approved anti-choking device. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

city scene CONTINUED

21 19

Celebratory Moments at the Estate Properties Mixer at R10 Social House & Cultural Connections at Shakespeare by the Sea at Veterans Park. 15: Diane, Sandra, and James Sanders celebrate another fun-filled Estate Properties mixer with Norm Lucas. 16: Stacy Borjia and Gabby Benitez of Keymara Property Management take in the harbor view. 17: Suzy Pelshaw, Sandy Bruce, and Lesley Siegel strike a pose with a favorite local magazine. 18: Good friends Bindu Xavier and Joanne Galin share a warm embrace. 19: Shakespeare by the Sea's Phoebe Alva as Lady Macbeth and Cylan Brown as Macbeth. 20: Shakespeare’s Macbeth comes to life against a picturesque ocean backdrop. 21: Jurnee Woo greets audience members before the start of the production.

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Thoughtfully tailored to each client's goals, every project is designed with intention, balancing beauty, function, and timeless design.

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Recognized Among Invisalign’s Best: Dr. Houck Named Top Doc Winner In July, Dr. Jamie Houck was invited to the North American TOP DOC Invisalign® event in Newport Beach, where she was recognized as a Top Doc Winner. Surrounded by many leading professionals in the field, Dr. Houck was honored for her dedication to the field of clear aligners, her focus on delivering outstanding Invisalign® results, and her commitment to providing exceptional care for her patients.

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Making History: Matt Cox Partners on Redondo’s $30 Million Listing COVE & KEY’s Matt Cox continues to make waves in Redondo Beach real estate, partnering with Mike Pahua of Zutila Real Estate to list the most expensive home currently for sale at $30 million. The prestigious listing adds another milestone to a record-breaking year for Cox, whose expertise, local knowledge, and commitment to his clients have helped establish him as a trusted resource for buyers and sellers throughout the South Bay.

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Diana Matthews was born and raised in the South Bay and got her start in the Riviera Village while still a student. For more than 30 years, she has provided accurate, dependable escrow services throughout the South Bay and Palos Verdes Peninsula. Diana is especially known for helping families navigate the emotional process of selling their family home after the loss of a loved one, offering compassion, patience, and guidance every step of the way.

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102 Via Valencia, Redondo Beach, CA 90277

Set against the iconic Redondo Beach Pier, Kincaid’s offers a picturesque backdrop for an unforgettable dining experience.

At Kincaid's, Hospitality is Always on the Menu

ARTICLE BY LESLEY A. ROLLO PHOTOGRAPHY PROVIDED

The Most Memorable View of All LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Isbhak Vazquez Garcia and Janee Funderburk welcome guests to Kincaid's bar and lounge, where Happy Hour is served exclusively Monday through Friday from 3 to 6 PM.

The view has always been one of Kincaid’s greatest draws. Perched above the water on the Redondo Beach Pier, the restaurant offers front-row seats to sunsets, sailboats, and the Pacific Ocean. But long after the last bite, General Manager Isbhak Vazquez Garcia and Sales & Events Coordinator Janee Funderburk hope guests remember something else entirely: how they were made to feel. “I like to say [the view] is a painting,” Vazquez Garcia said. “What matters is the hospitality inside.” Vazquez Garcia joined Kincaid’s in February 2020, just weeks before COVID changed the restaurant industry forever. Over the past several years, he and his team have worked to create a restaurant experience that feels polished and welcoming. For Vazquez Garcia, that means more than serving a great meal. It means creating connections that bring guests back again and again. “We want people to create memories and to be ‘familia,’” Vazquez Garcia said. “They keep coming back to us so we gain a great guest and now we have a guest for life. And that’s what it’s about in restaurants.” That commitment to hospitality is what Vazquez Garcia believes separates a memorable dining experience from an ordinary one. “We want to make sure that we return the value to the guest,” he said. “That goes with service, obviously, how the restaurant looks, making the menu more friendly, events, being part of the community, and hiring more local people.” Funderburk shares that same belief. As Sales & Events Coordinator, she helps guests celebrate some of life’s biggest moments, from weddings and anniversaries to birthdays, graduations, and corporate gatherings. Her goal is to make sure hosts can put the planning aside and fully CONTINUED >

Kincaid’s classic dining, coastal charm, and signature hospitality are a staple of the Redondo Beach Pier. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

Paradise Mystère, a smoky, multi-sensory cocktail that turns every sip into an experience.

Almond wood adds a distinctive layer of flavor to Kincaid’s signature grilled dishes.

The Grilled Pork Chop with Apricot Chutney pairs a tender, herb-brined chop with roasted fingerling potatoes and market-fresh vegetables.

enjoy the people they came to celebrate with. “The benefit of booking here is that you have me,” Funderburk said. “I run your event. You can just be with your friends and family, and enjoy them, and enjoy the moment without thinking, ‘Okay, what’s next up? What do we need to do?’ That’s my job.” Her team handles the details behind the scenes so guests can simply be present. “We hold the stress of the whole planning,” she said. “We take care of that, and on the actual day, you get to be present, enjoy the food, enjoy the drinks, enjoy the company, and feel pampered by me and our staff assisting the event. It’s really about giving and really hitting on hospitality.” Those moments are what stay with the Kincaid’s team long after the event ends. Funderburk recalled a surprise birthday

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

A Caymus five-course dinner, one of many food and wine pairing experiences offered throughout the year.

celebration in the bar featuring live mariachi music. When the guest of honor arrived, the room filled with emotion. “When the daughter arrived, we were able to witness her reaction,” she said. “Everyone was crying and laughing and hugging. There was so much love in that room. It was overwhelming in the most beautiful way. The servers were tearing up… It was just lovely for all of us to have that opportunity to be a part of it.” Vazquez Garcia shared a similar memory of a young girl celebrating her 12th birthday with her family. After learning how much the occasion meant to her, he created a special moment with a birthday dessert and a personal touch from the team. “Something little that we can do... if we do it right, with the right intention, you make moments like that,” he said. Creating memorable moments also extends to the dining experience itself. Kincaid’s prepares seafood, pork, and steaks over live fire using locally sourced almond wood, adding a subtle smokiness and nutty flavor that makes each dish distinctive. “There are just a few restaurants that actually cook on the grill with live fire,” Vazquez Garcia said. “Most restaurants use gas. It’s very difficult to master that... It’s a very artful thing to have in the restaurant, very unique.” The bar also plays a role in creating memorable experiences. Kincaid’s multi-sensory cocktails, including Paradise Mystère with its dramatic smoky presentation, give guests another reason to celebrate. The Spicy Prickly Pear Margarita has also become a favorite, blending tequila, jalapeño, desert pear, and lychee-lime

sour for a vibrant cocktail with a hint of heat. Hospitality also means creating value and giving guests more reasons to return. Kincaid’s Happy Hour features a variety of food and cocktail options, while the $49 three-course menu offers guests the opportunity to experience the restaurant at an approachable price point. “We have everything that other nice restaurants can offer... Even more, but to be specific, hospitality,” Vazquez Garcia said. “Hospitality with value.” Beyond everyday dining, Kincaid’s hosts quarterly wine dinners that pair thoughtfully curated menus with exceptional wines, offering another way for guests to experience the restaurant. For Vazquez Garcia, every detail serves a greater purpose: creating an experience guests want to remember. “People serving people,” he said. “I mean, it sounds very simple but you can go to any other restaurant and they’ll give you food and space. Maybe a view. That makes us unique as far as the serving perspective.” Standing above the water, it’s easy to admire Kincaid’s sweeping harbor views. But the most memorable view isn’t just what guests see when they look out toward the ocean—it’s what they feel when they look back at the people who welcomed them, celebrated with them, and helped create moments they’ll never forget. Because at Kincaid’s, the view is more than the ocean. It’s the connections made around the table, the celebrations shared, and the memories created together. And that may be the most memorable view of all. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

CRAFTING A

Good Time

M UST SE E | FO O D + BEVERAGE

AT GEORGIA’S LOUNGE, LISA HEMMAT-LUPERCIO BRINGS EXPERIENCE, COMMUNITY, AND FUN TO THE TABLE

Craft cocktails and fireside tables make for a good time at Georgia’s.

ARTICLE BY LESLEY A. ROLLO PHOTOGRAPHY PROVIDED

For Georgia’s new owner, Lisa Hemmat-Lupercio, hospitality has always been about more than what’s on the menu. It is about bringing people together, creating experiences, and, above all, having a good time. “I was born and raised in it,” Hemmat-Lupercio said. Her parents owned a tavern, restaurant, and nightclubs in Washington State, and she grew up working every side of the business, from hosting and answering phones to serving and bookkeeping. She spent part of her childhood on 80 acres in Conway, Washington, surrounded by horses, cows, chickens, and even a pet deer named Bambi. By high school, her entrepreneurial instincts were already showing. When her cheerleading team needed to raise money, she came up with the idea of hosting underage nightclub events on Sundays before Monday holidays. The events were a massive success. “I didn’t even care about making money. I was just doing it for fun,” she recalled. “It really got me into promoting.” That love of entrepreneurship brought Hemmat-Lupercio to USC, where she studied business with an emphasis in Entrepreneurship and Innovation. After graduation, she set out to find a venture of her own. She found Lido in Manhattan Beach and fell in love with the restaurant and community. In 2004, she purchased it and built lasting relationships with employees and generations of customers. Now, 22 years later, she has added another South Bay institution to her story. On March 20, 2026, HemmatLupercio officially became the owner of Georgia’s Lounge in Redondo Beach. She wasn’t looking to buy another business, but Georgia’s changed that. She loved its reputation, clientele, atmosphere, and especially its craft cocktail program. “This is not your bar that’s making your typical drinks,” Hemmat-Lupercio explained. “This is well thought out, like the dehydrated syrups that are being made… All the things that go into making the cocktail menu.” Keary Bixby, Georgia’s Hospitality Operations & Marketing Director, works alongside Hemmat-Lupercio to highlight what makes the cocktail program so distinctive. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

Behind every great cocktail at Georgia’s is the art and science of mixology.

Premium spirits are the foundation of every cocktail.

“There are so few places in the South Bay that offer true craft cocktails—created on-site,” Bixby said. “Our mixologists study and practice the skill of creating these drinks, treating flavor blending like a science or fine art.” Every cocktail begins with fresh, seasonal ingredients, premium spirits, and classic techniques, carefully balanced for flavor, aroma, texture, and presentation. Led by mixologist Joe Fischer, the bar continuously experiments with new ingredients, introducing seasonal offerings several times a year. One standout addition is Georgia’s fresh take on the frosé—a fan favorite carried over from Playa Hermosa, which Hemmat-Lupercio and her husband recently sold. While cocktails remain central to Georgia’s identity, HemmatLupercio has also put her own touch on the food program. Because Georgia’s kitchen is small, she leverages Lido’s larger kitchen to prepare fresh ingredients, sauces, and other items. The changes include bringing back Georgia’s popular fries, adding ahi sashimi, two flatbreads, steak, and fresh chicken. “I don’t want to ruin a good thing. I want to make things better,” she said. That philosophy extends directly to her leadership. Stepping into the new role, Hemmat-Lupercio was greeted by an exceptional staff and a dedicated customer base excited for her vision. She aims to build on what already works while giving her talented team room to innovate.

M UST SE E | FO O D + BEVERAGE

Every cocktail is carefully crafted, from the first pour to the final touch.

It’s an approach Hemmat-Lupercio calls “calculated risk”—trying fresh ideas while preserving the core character of the business. At Georgia’s, that means introducing private events, live music, Sunday football, and eventually an upgraded patio featuring an outdoor kitchen, pizza oven, grill, and performance stage. “I’m not turning Georgia’s into some totally different thing,” she said. “But I might try a night where we try out something kind of new and fresh… without losing the integrity of the overall business.” Through it all, fun is at the heart of Hemmat-Lupercio’s vision. “I have fun by other people having fun and being able to tell stories and laugh,” she said. “Now, I love connecting with people. I love connecting other people together. I love sharing good times—and I still love dancing.” Her ties to the South Bay make this chapter especially meaningful. She still owns her first home in North Redondo Beach and has spent years involved in Manhattan Beach Rotary, including serving as president. Through civic work and local commerce, she has experienced firsthand how closely the South Bay community supports its local businesses and schools. “The South Bay has taught me that community is like family,” she said. “I like strategic partnerships, and I like lasting partnerships that become friendships.” For Hemmat-Lupercio, that community spirit is the cornerstone of true hospitality. “People that want to go out and spend

A sampling of Georgia’s signature cocktails.

their hard-earned money want to feel good,” she said. “They want to feel comfortable. They want to feel attended to. They want to be treated how we’d all like to be treated.” To her, hospitality means feeling “at home, appreciated, and valued.” Outside of work, family anchors Hemmat-Lupercio’s life. She and her husband, Levi, have one daughter, eight-year-old Livia—whose name blends Lisa and Levi—along with their two dogs, Lexi and Luna. “[Livia] is my little buddy. She’s my little mini, and we always are just having a good time together. I’m so thankful.” That same spirit of joy and connection runs through all that Hemmat-Lupercio does. She describes herself as a “yes” person who loves turning creative ideas into reality. Looking back on her career, she says she is most proud of the relationships and community she has built, and of working hard while still making time to play. “Friendships mean everything, so does family,” she said. At Georgia’s, Hemmat-Lupercio hopes to create that feeling for her guests. “I always want everyone to feel welcome, and I want them to feel valued as a

Lisa with her husband, Levi, daughter, Livia, and dogs, Lexi and Luna.

Delicious eats at Georgia’s include Prime New York steak served with an arugula mix and chimichurri.

“I LOVE CONNECTING WITH PEOPLE. I LOVE CONNECTING OTHER PEOPLE TOGETHER. I LOVE SHARING GOOD TIMES—AND I STILL LOVE DANCING.” customer,” she said. “I want them to experience a great cocktail. I want them to experience good food and good service.” But more than anything, she wants people to leave feeling connected—to the people they came with, the people they met, and the memories they made. “I want them to feel like, ‘Wow, that was fun.’” That is what Hemmat-Lupercio has been building all along— not simply businesses, but places where people feel welcome, friendships take root, and good times become lasting memories. At Georgia’s, she gets to keep doing what she has always loved: bringing people together and giving them a reason to stay a little longer, laugh a little louder, and have a good time.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

COCKTAIL INGREDIENTS • 2 oz- Vodka • 3/4 oz- Fresh Lemon Juice • 1/4 oz- Cointreau • 3/4 oz- Blackberry Vanilla Syrup SYRUP INGREDIENTS • 1 cup- Fresh Blackberries • 1 cup- Granulated Sugar • 1 cup- Water • 1 oz- Pure Vanilla Extract

MARINE LAYER

Exclusively Created for Redondo Beach City Lifestyle!

GARNISH • Mint sprig • Lemon wheel • Sea Salt GLASSWARE • Collins glass • Pebble ice INSTRUCTIONS Blackberry Vanilla Syrup: 1. Combine the blackberries, sugar, and water in a saucepan. 2. Heat gently over medium heat, stirring occasionally, until the sugar dissolves and the blackberries become bright red and begin to break down, allowing the flavors to fully infuse. Do not boil. 3. Remove from the heat and let cool to room temperature. 4. Fine strain, pressing gently on the berries to extract as much flavor as possible. 5. Stir in the vanilla extract until fully incorporated. 6. Bottle and refrigerate. PREPARATION Rim a Collins glass with sea salt. Pour 3/4 oz of blackberry vanilla syrup into the bottom of the glass to create the layered effect. Fill the glass with pebble ice. In a shaker, combine the vodka, lemon juice, Cointreau, and ice. Shake well until chilled. Gently strain over the pebble ice, allowing the cocktail to layer naturally. Garnish with a fresh mint sprig and a lemon wheel.

ARTICLE BY GEORGIA’S MIXOLOGIST JOE FISCHER PHOTOGRAPHY BY EVAN SCHERMERHORN

H AP PY H OU R | FO O D + BE VE RAGE

A vodka twist on a margarita, layered with blackberry, lemon, and a hint of vanilla for a silky, citrus-forward finish.

R A I S E A G L A S S TO

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Nourish to Flourish This October, help nourish our community by donating canned goods to the local Salvation Army. Every can makes a difference—and together, we can help our neighbors flourish. Drop your donations off at Amie House, and give hope, one can at a time.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

A 10-inch Classic Margherita pizza, fresh from the oven. Photo Credit: Lorelai Land

ALL THE Right INGREDIENTS

HOW KENT L AND TURNED A LOVE OF PIZ Z A I N T O A T H R I V I N G F A M I LY B U S I N E S S

C U LIN A RY CR E AT ION S | F OOD + BE VE RAGE

ARTICLE BY LESLEY A. ROLLO PHOTOGRAPHY PROVIDED

For Kent Land, it really is all about the dough. It’s the foundation of every pizza he makes, the element he obsessed over when he first began experimenting in his Redondo Beach kitchen, and ultimately, the inspiration behind the name of the business he and his family have built: Landoughs. However, the dough is only one of the ingredients in Land’s recipe for success. There’s family, community, creativity, and, perhaps most importantly, a renewed sense of confidence and pride in what he creates. Landoughs began taking shape following the pandemic, when Land—who had spent much of his career in marketing and advertising—found himself increasingly drawn to pizza. “Pizza was always one of my things,” he said. For years, he had been making flatbreads at home. During the pandemic, he began experimenting with sourdough. Eventually, a friend pointed out what seemed obvious in hindsight: “You're such a pizza guy. Why don't you make pizza?”

Kent Land serves up a taste of Landoughs at the local farmers’ market. Photo Credit: Johnny Lorenz

The idea took hold when Land watched Naples-born chef Daniele Uditi appear as the first guest on Jennifer Garner’s Pretend Cooking Show, where he demonstrated how to make traditional Neapolitan pizza dough using just four ingredients: flour, water, yeast, and salt. Land made the dough. Then he made it again. The result stopped him in his tracks. “That pizza was amazing,” he said. “And it was light and airy, and it made me think of Italy. It made me think of Naples.”

Soon, Land was making pizza for friends and neighbors. Their reaction was immediate: They wanted more. That led to his first large-scale event—a teacher appreciation gathering at Birney Elementary School, where Land was asked to make approximately 40 pizzas. Until then, he had never made more than about 10 doughs at a time. “I think I could do this and maybe we'll book some more parties,” he said. Not long afterward, Landoughs found an opportunity at the Redondo Beach Farmers’ Market. Land called Nancy Jones, the CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

Kent Land and crew member Greg Byers take pizzamaking to new heights, tossing homemade dough into the air. Photo Credit: Shelley Cartland

Kent Land with Greg Byers, his wife, Merlan, and daughter, Lorelai. Photo Credit: Sinona Deakins

C U LIN A RY CR E AT ION S | F OOD + BE VE RAGE

market manager, and was told the market had just lost a large food vendor. “I think we could get you in,” she told him. Land’s response was, “I’m not ready.” He asked for a couple of months to get his permits and health requirements in order. By February 2023, Landoughs was ready to make its market debut. What began as an experiment has grown into a thriving operation. Today, Landoughs regularly serves two weekly farmers’ markets—at Veterans Park and in North Redondo—and caters private parties, corporate events, weddings, and other gatherings. Its signature offering is a 10-inch Neapolitan-style pizza, with options ranging from the traditional cheese pizza “Say Cheese” to “The Fun Guy,” topped with mushrooms and a creamy white garlic sauce, and the sweet-andspicy “Hawaiian Punch,” made with pineapple, spicy pepperoni, and jalapeños. The business has also introduced “Handough,” a pizza folded into a half-moon shape, partially baked, then filled with sauce, cheese, and toppings before being finished in the oven. Folded and wrapped like a sandwich, it gives customers a handheld way to enjoy Landoughs pizza for about half the price of a full pie. At the farmers’ markets, Landoughs typically sells out of both. “We basically come home empty-handed or we've got maybe one or two [left],” Land said. For Land, one of the most meaningful measures of success is how many customers return. “In our sales that we can record and look at, we average over 50% return customers and often over 60%,” he said. “I know that's a key part of success in the long run… Having people come back for it over and over again.” That success has also given Land something he didn’t always have in his previous career: confidence in the product itself. Marketing, he explained, can be subjective. With pizza, the equation feels different. “You don't have to worry is the client going to be happy next month or the next month?” he said. With Landoughs, he knows what he is putting on the table. “I feel great about our pizza, and I'm excited to have everybody try it,” he said. “I know I'm going to make a good pizza today.” Landoughs has also allowed him to draw on everything he enjoyed about his career in marketing and advertising—branding, creativity, and storytelling—while creating something tangible. “I get to do the marketing. I get to do the branding. I get to name the company. I get to do my weekly marketing content,” he said.

Even better, he gets to do it alongside his family. His wife, Merlan, teaches marketing at Redondo Union High School and lends a hand with Landoughs, while their daughter, Lorelai, now 17, is also involved, helping make dough and taking on greater responsibility within the business. For Land, watching his daughter become part of the business has added another layer of meaning to what he has built. “There’s a pride and a feeling that goes along with that, of showing her a path that was successful and rewarding, personally,” he said. The business has also provided the family with additional income and, even more importantly, greater flexibility. “It’s been nice,” he said. The community has become another important ingredient. Customers return week after week, offer feedback, and have even helped inspire new products. Landoughs’ playful personality comes through in everything from its pizza names to the way the team interacts with customers. That doesn’t mean building a food business is easy. Land has learned to find satisfaction in the less glamorous parts of the job, from cleaning dough boxes late at night to preparing for another event the following morning. “I find efficiency and all those little things, they can either be annoying or you can turn them around and they can sort of be pleasant gauges of your success,” he said. What began as a simple love of making pizza has become something much bigger for Land: a creative outlet, a family endeavor, and a business he genuinely feels proud of. “I tell everybody every day, I have a great time,” Land said. “I am creating… Every time we make pizzas, I say there's a creative process going on. There's an art to every pizza, and every time it comes out of the oven, there's a bit of amazement like, ‘Whoa. Look at what we've made. It's beautiful.’”

“THE secret IS, DO YOU love

Topping off a Classic Margherita pizza with freshly grated cheese. Photo Credit: Johnny Lorenz

DOING IT?” There are no secret ingredients, he says. Just a willingness to put in the time and care. “The secret is, do you love doing it?” Land said. “Do you love spending the time making dough in your kitchen? I do. I find that interesting.” That philosophy is baked into the business’s name, too. Landoughs came from the simplest realization: Land + dough. “There was a big debate around whether it was Landough or Landoughs but in the end, we just said, well, Landoughs gives it that feeling that it's ours. It's all ours.” And that is what makes Landoughs special. The dough may be at its center, but the business has been built from all the right ingredients: family, community, creativity, and the confidence to believe in what he has created. “It’s all about the dough,” he said. For Kent Land, it turns out, it’s also about everything that dough has made possible.

Landoughs pizzas ready to be served at a catered event. Photo Credit: Kent Land

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

M YG H O

DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

R D! ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA .

ARTICLE BY PAULI REEP

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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Pumpkin Cuties • Cutie Mandarin Oranges • Celery Sticks

Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks. Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.

Oreo Spiders • • • •

Oreos Candied Eyes Chocolate Chips Pretzel Logs

Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth. Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go. Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.

S P O O Kcuterie A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE ARTICLE BY SAVANNA JAGGEARS PHOTOGRAPHY BY GREGORY JAGGEARS

H OW TO | FO O D + BEVER AGE

Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.

Nutter Butter Ghosts • Nutter Butter Cookies • White Melting Chocolate • Mini Chocolate Chips

Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted. Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry. Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.

Blackberry Bats • Bat Shaped Cookie Cutter • Blackberries • Candied Eyes Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.

Instructions: 1. Gather together the items. 2.Arrange and style according to your party aesthetic. 3. Add extra items, such as crackers, chips and cheeses.

4. Fan out additional fruits and veggies. 5. Celebrate and make the days leading up to October 31st memorable!

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

OCTOBER 2026

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54th Annual MB Hometown Fair Valley Drive between 15th and 21st Streets, Manhattan Beach | 10:00 AM

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Fair Play! The Manhattan Beach Hometown Fair is a beloved community tradition featuring arts and crafts, delicious food, live entertainment, games, and plenty of family fun. Explore local vendors, enjoy performances, relax with some sips in the beer and wine garden, and let the kids loose in Kid Country while soaking up the festive hometown spirit. OCTOBER 18TH

18th Annual Skechers Pier to Pier Friendship Walk Manhattan Beach Pier | 8:00 AM Walk This Way! Gather your peers and head to the piers for this fun-filled celebration produced by Skechers and The Friendship Foundation. Families and friends will walk from Manhattan Beach Pier to Hermosa Beach Pier and back, supporting individuals with disabilities and educational foundations throughout the South Bay. OCTOBER 18TH

36th Annual World Famous Pumpkin Race Manhattan Beach Pier | 12:00 PM

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Ready, Set, Race! Watch creativity and competition collide at Manhattan Beach’s World Famous Pumpkin Race. This free, family-friendly Halloween tradition sends handcrafted pumpkin racers rolling down Manhattan Beach Boulevard in a hilarious head-to-head competition. Come early to enjoy the festival, check out the creative racers, and cheer on your favorite pumpkin to the finish line. CONTINUED >

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RE D O N D O BE AC H

events

CONTINUED

OCTOBER 24 TH

Nike After Dark Los Angeles Redondo Beach King Harbor | 5:00 PM See You at Sunset! The After Dark Tour takes place in seven cities around the globe, including the South Bay! The 13.1-mile course starts at Redondo Beach’s King Harbor and winds through Torrance to Hermosa Beach, with sunset views along the way, celebrating women who run. While sold out, you can still come out and cheer on the participants. OCTOBER 3 0 TH

Halloween on the Pier Redondo Beach Pier, 100 Fisherman’s Wharf | 6:00 PM Spooktacular Fun! This free community event promises to pack in the Halloween fun, with prizes for best costumes, a festive selfie station, sponsor giveaways, and trick-or-treating at participating businesses along the Pier and Boardwalk. Bring the whole family, dress to impress, and enjoy an evening of Halloween festivities by the water. OCTOBER 3 1ST

Riviera Village Halloween Trick or Treat 1799 S. Catalina Ave., Redondo Beach | 3:00 PM Oh, How Sweet It Is! The Halloween Trick or Treat event is a South Bay tradition, attracting kids (and kids at heart). Catalina Avenue will be closed to traffic from Avenue I to S. Elena St. for a festive, family-friendly block party, with local businesses handing out candy and sweet treats, plus plenty of Halloween fun for everyone.

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