BRYANA HOLLY TRY STARTING A FIRE: TAKE TWO STICKS AND TWIST AT THE GRAND DEL MAR
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the TEAM ASHLEY HICKSON
Judy Haynes, White Christmas
Mary Hatch Bailey, It’s a Wonderful Life
Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping found LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE goto girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine. For advertising, marketing, accounting, and to find out where Erik is, call LOCALE Magazine and Ashley will answer all of your questions.
A writer transformed by the beatnik’s before her, Kristal Docter headed West after earning a degree in Creative Writing from Southwest Minnesota State University. Her career has been driven by diversification as a newspaper editor-inchief, copy editor, corporate advertising professional, stylist, non-profit marketing maven and brand contributor. Throughout her cultured journey, Kristal continued asserting an appetite for all things linguistic, and has become an influential voice at LOCALE as their original foodie and now Editor in Chief. She is also the creator of independent writing company VergeINK. A vocab vixen, Kristal prefers a pen and paper, is an eternal book whore, live music lover, casual culinary artist, conch diver and will always be a farm-girl at heart.
Clark Griswold, Christmas Vacation “Wake Me Up When September Ends” Summer has come and passed The innocent can never last Wake me up when September ends -Green Day Short days, crisp evenings, morning fog and holiday party invitations mark the beginning of my favorite time of year. It means that kids are in costumes, football is on TV, apple pies are in the oven, and radio stations have Christmas tunes on repeat. I love the Holidays. This issue is definitely a testament to our staff’s determination. We produced twenty-five stories by driving hundreds of miles, taking thousands of photos and making hundreds of thousands of keystrokes in what seemed like million degree heat. We were thinking about your Winter all Summer. Our fourth Holiday edition will serve as your guidebook to this amazing season. We take you into the kitchens of four amazing local chefs for their ultimate party dishes. You will be guided on a Holiday shopping extravaganza with our triplets from “That’s What Three Said” before we escort you to Laguna Canyon to see a fantasy Holiday table setting that will surely inspire you. Lastly, we will take you into several local businesses for a special "Bringing the Heat" edition of our Panoramic series, exploring our favorite warm locales. All of this is topped off with a 250-item, locally sourced holiday gift guide that will help you shorten your shopping list. I hope this edition helps you "Live Like a Local" and encourages you to shop local, too. 12 |
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MIKE TODD SMITH
Buddy the Elf, Elf After living in San Diego for a year now, I realize why so many people call this amazing place home. Not only are we blessed with a downtown, but San Diego also has absolutely everything. From the suburbs to the beaches to the mountains, San Diego is a wonderful place to call home. I never expected the warmth and generosity we've received, but I will never forget it, and that’s why San Diego will always hold a special place in my heart. Thank you to all of our friends and fans for the overwhelming hospitality; we can only get better as we grow.
Cindy Lou Who, How the Grinch Stole Christmas With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the newest member of LOCALE, she exhibits a youthful energy and fierce, current designs. She’s a girly tomboy who simultaneously dresses like a fashionista and struts her stuff at the firing range with the accuracy of a sharp shooter. Reilly is also a CrossFit fanatic and is allergic to almost everything.
m a r k p a t t e r s o n sold nationally
Crafted locally in our Corona Del Mar studio
3425 East Coast HigHway . Corona DEl Mar . Ca 92625 . 949 612 8505 Monday-Friday: 10-5, saturday: 9-3
MULTI MEDIA ART & EVENT VENUE 891 Laguna Canyon Road Laguna Beach, CA 92651 949.376.1555 ext. 106 firstname.lastname@example.org Visit www.seven-degrees.com for more information.
CORPORATE EVENTS PRIVATE PARTIES BENEFIT GALAS BAR MITZVAHS BAT MITZVAHS RECEPTIONS WEDDINGS CATERING
Ed Haley currently writes for Screenpicks.com, doing entertainment and film reviews and has been on the Hollywood film critic circuit for several years. A native of California residing in Orange County, Ed finds satisfaction in moonlighting as an unsuccessful writer while also co-owning a small real estate investment firm.
Ryan Hines grew up in Florida, but has called Orange County home for over two years. He headed to the west coast determined to explore and share all that Southern California has to offer. He’s building a career in public relations and hits the surf every chance he gets.
Natalie Holtz is a writer living in San Diego. She received her BA in English Literature from the University of Colorado at Boulder in 2010. A word sleuth and book junkie, she prefers paper over e-books and loves few things more than surfing four to fivefoot waves. You can follow her projects in process on her blog: www.thesurferstokeproject.com.
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JESSIE SETKUS Jessie Setkus is a resident of Southern Orange County and a graduate of California State University Fullerton. She is a freelance writer with an advertising background with experience in social media, public relations, column writing, copywriting and blogging. She also has a passion for non-profit organizations, is a world traveler, a food fanatic and a hedgehog enthusiast.
MICHELLE SLIEFF Michelle Slieff is a local. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, probably because it's more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry her whole life. She's combined her two passions of food and writing and is a freelance foodie. If she's not at the table next to you in your favorite restaurant, then she's out cycling in the city or hiking in the forest.
KARLY SHIMAMOTO Karly is a lover of all the beauty and diversity that Orange County has to offer. She graduated from UC Irvine with a BA in English and despite the struggles that burden any liberal arts major she has a passion for words that convinces her writing will always be a worthwhile pursuit.
KORRIE LUKEI, KAELI REED, KELSEY MOREAU OF TRIPLET LIVING Kelsey, Korrie and Kaeli make up the energetic, identical triplet beauty team of ThreeLovesBeauty.com. When the style enthusiasts are not making-over the women of Orange County, you can find them sharing their expertise on beauty, fashion and of course being triplets on www.TripletLiving.com! Follow the triplets on Instagram @tripletliving
influences are a blend of classic and modern, beach and city. With a diverse range of writing, fashion industry and e-commerce experience, he contributes to a variety of publications including Grungygentleman.com and writes his own men's style blog Sigtweed $ Corduroy. He is an avid cyclist, shoe fanatic, music snob and appreciator of delicious sandwiches. Read his words at www.sigtweedandcorduroy.com and @sigtweed.
LEE YATES Lee Yates is a recent graduate of the University of California, Irvine, where he studied Psychology and Social Behavior. He is currently a member at the Center for Unconventional Security Affairs, acting as both a communications coordinator and a research associate. He has also dabbled in various sectors of profession, such as a college radio DJ, a behavioral clinic intern and a habitat restoration volunteer. Lee spends the rest of his time pursuing assorted hobbies, including playing music and writing short stories.
RICK RAMIREZ When racks run out, Rick runs in.
AFTON LARSON Afton Larson is an authentic San Diegan; self-taught foodie; reformed cynic; hug dealer. There's E.E., Saunders, Plath, and Eugenides, and then there's me, fangirling. I'm the reason all the bacon-wrapped dates are gone. Twitter @afton_brooke// Instagram @ala0387
our website for daily tips on fashion, food and what’s happening near you.
SCOTT WICKEN A copywriter and freelance writer based in Los Angeles, Scott Wicken’s personal style and
Fine Arts category in the 2nd National Photo Awards held by the Government of India’s Ministry of Information and Broadcasting. www.dhrumildesai.me
people whether they are a break-through artist, a fledgling stylist or simply someone with a compelling story to tell. www.gentryimages.com
Nancy Villere has been a professional photographer for 18 years. Her passion for photography lies in the discovery of another human being. She is currently uncovering her purpose as a photographer through her studio work at Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and selfconfidence women experience after their sessions. www.crushphotostudios.com
Sierra Prescott is a lifestyle fashion photographer, born and raised in Los Angeles, CA. People are her passion, so she photographs them for a living. Working or not, you’ll never see her without a smile on her face.
Chris Chavira shoots corporate, portrait, entertainment and advertising photography. Chris' photos are energized by his use of light, composition, space and storytelling www.ccimages.com 310.500.9075
Matt Doheny strives for visual excellence and creativity through the lens in which he sees the world. His journey has taken him to many places. With a lifelong passion for music (he has been playing guitar for as long has he has been shooting photos), Matt Doheny says, “Music and photography are like my two hands, always with me and on my mind.”
Born in Connecticut and raised in Southern California, Photographer Frank Ishman received his education and training at Morehouse College and the Art Institute of Atlanta. Frank has lived and worked around the world in locations like London, India, New Zealand and throughout the United States, and has recently moved from Brooklyn New York back home to the Los Angeles area. www.frankishman.com
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JEFF FARSAI Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in photography and visual communication, he dove into the commercial world of photography. Jeff has photographed celebs, musicians and gold medal athletes all over the world. He writes and directs music videos; and is also working on a feature film, projected to be out in 2014. www.JeffFarsaiPhotography.com
ANTHONY ROJO For Anthony, photography isn’t just an art or a hobby; it’s a passion. This Newport Beach-based photographer has an appetite for people and travel and loves seeing the beauty in all the little things. He believes there is something beautiful to capture in everyone. www.anthonyrojocreative.com
Brittany Hart is a wardrobe stylist and fashion blogger who strives to keep fashion fun. She specializes in editorial, advertising, and look book styling. When she isn’t busy styling shoots she runs her blog, which profiles the latest fashion trends, designer collections and eye candy obsessions. www.thefashiondrug.com www.brittanyhart.com
STYLE BY F.E.A
Dhrumil Desai is a fashion and beauty photographer who focuses on creating sophisticated photos. His images develop a relationship between the viewer and the photo by having a strong character present. He created a series of photographs taken from the window seat of an airplane, which won him an award in the
to continue his imaginative efforts with his art. www.anhstudio.com
ADAM GENTRY Adam is a Southern-California native, a photographer and an entrepreneur. He is passionate about profiling interesting
Anh Nguyen is a photographic and cinematographer artist who specializes in creative lifestyle portraits, weddings and action photography. His clients range from the NBA to modeling agencies. Anh grew up in Dallas and has taken a new turn by currently residing in Southern California, where he plans
Francisco, Eddie and Alex Barragan are three freelance fashion stylists from Orange County who collectively form Style by f.e.a. Working as a team, the Barragan brothers give clients the unique experience of having three creative minds working as one. Apart from being fascinated by all things fashion, the brothers have a genuine interest in helping others look and feel their best.
All rights reserved © 2013, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner. LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807 email@example.com COVER: Photography By: Jeff Farsai Model: Bryana Holly Hair & Makeup By: Noel Sweeny of Hey Saylor Cosmetics, www.heysaylorcosmetics.com Styled By: Style by f.e.a. Location: The Grand Del Mar, 5300 Grand Del Mar Ct, San Diego, www.thegranddelmar.com Clothing Provided by: Zara Bridal Set Provided By: Mark Patterson Jewelry, www.markpatterson.com Cocktail Ring Provided By: Geoffrey Scott, www.geoffreyscott.us TRYST TWIST: Photography By: Jeff Farsai Models: Bryana Holly of No Ties Management, www. notiesmanagment.com Justin Farr of Shamon Freitas Talent Agency, www.shamonfreitas.com Hair & Makeup By: Noel Sweeny of Hey Saylor Cosmetics, www.heysaylorcosmetics.com Styled By: Style by f.e.a. Location: The Grand Del Mar, 5300 Grand Del Mar Ct, San Diego, www.thegranddelmar.com Clothing Provided by: Zara, Novecento Boutique, La Perla and J.Loren Jewelry Provided By: Mark Patterson Jewelry, www.markpatterson.com, Geoffrey Scott, www.geoffreyscott.us LOCALE LOOKS: Photography By: Nancy Villere of Crush Photo Studios Styled By: Style by f.e.a. Locations: McLaren Newport Beach, Onotria Wine Country Cuisine, Basilic Restaurant, Luciana’s Ristorante, Mare Culinary Lounge Clothing Provided by: Anastasia Boutique, Variant, Zara Accessories Provided By: Madison Bleu, Variant Models listed in order from left to right. REV YOUR ENGINES Brittney Grimmett Juliet Ruiz Refresh Talent Agency www.refreshtalent.com
Refresh Talent Agency www.refreshtalent.com Nicolette Laforgia ZARZAR MODELS www.zarzarmodels.com
LUXURY LOUNGING Anya Bykova Emily Rinaldi ZARZAR MODELS www.zarzarmodels.com
WINE-DOWN Alexa Skonieczny Sabrina Rigor Refresh Talent Agency www.refreshtalent.com
CELEBRATING THE CLASSICS Alyssa Ruckle Jacqueline Hall ZARZAR MODELS www.zarzarmodels.com
Thank you to Refresh Talent Agency and ZARZAR Modeling Agency for providing all models in Locale Looks.
BIENVENUE, BASILIC Josh Smaglick
COVER MODEL BRYANA HOLLY Cover model Bryana Holly was born and raised in Orange County, California. She’s a mix of Slovene, Hawaiian, Japanese and German. She’s a total animal lover, homebody and a complete bookworm. When she’s not home reading and spending time with her dogs, she can be found down by the water, lying out at the beach. She adores modeling and being in front of a camera, but her passion is studying forensic psychology and psychopathology.
HOLIDAY EDITION 2013 ISSUE
105 TRYST TWIST
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198 156 70
NATIVE KNOWLEDGE Monday Through Sunday, By Locals
PANORAMA Bringing the Heat
FASHION SPREAD: TRYST TWIST A Pictoral of Uptown Holiday Fashion
LOCALE LOOKS The Dinner Date
THAT’S WHAT 3 SAID Holiday Shopping Edition
DO EXPERT: TOUCH THE SKY Dean O’Malley on JetPack America
SETTING THE TABLE: SEVEN DEGREES OF IN-SEPARATION Laguna's Idea Lab Brainstorms a Creative Combo
BRAVE NEW WORLD Project Hope Alliance Educates OC’s Homeless Kids
SU CASA: ISLAND LIFE Showcasing Balboa Island's Newest Residence
SOUND DECISIONS Why You Should Be Listening Local
EAT EXPERT: GET FIRED UP Paul Hibler, Making His Mark One Pie at a Time
DISH IT UP! Orange County Chefs Share Their Potluck Picks for Winter
VS. BURGER Culinary Throwdown: What Makes The Best Burger, You Ask?
MEALS DECONSTRUCTED: STARTING FROM SCRATCH Iva Lee’s Restaurant Helps us Divide and Conquer: GUMBO
DRINK EXPERT: SHE’S GOT LEGS Uncorking the Flavors of SeaLegs ON THE DRINK OF GREATNESS Where to Find Healthy and Fresh Juices in Orange County
SHOP EXPERT: THICKER THAN WATER Tank Farm & Co. Takes the Road Less Traveled
SHOOTING STAR Vanguard University Senior, Kristen Achziger, Reaches for the Stars
162 THE SURFER STOKE PROJECT Finding And Spreading Your Own “Stoke” 171 186
HOLIDAY GIFT GUIDE 2013 HOME EXPERT: MODERN MAKEOVER Pal + Smith's Melissa Palazzo Renovates Her OC Home
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Love where you live
Introducing Irvine’s newest Apartment Village • Brand new resort-style living in the heart of Orange County • Minutes from Irvine Spectrum Center® offering world-class shopping, dining and entertainment
• Five distinct communities offering 1 bedrooms from the $1,600’s and 2 bedrooms from the $2,000s, plus townhomes
• Proximity to beautiful open space and recreational activities
• Eight parks, outdoor dining area, themed clubrooms, fitness center with spin room & more
E V I NAT
E G D E L W O KN a l s // c o L r o f B y Lo c a l s
DAY IN O C N U S Y A B E MO ND W H E R E TO
ASHLEY FORMAN & KATIE JONGEWARD
JEREMY SKIVER CEO, Skiver Advertising
Co-Owners of Rusty Bear Media www.rustybearmedia.com
MONDAY: If you’re a fish lover, Bear Flag Fish Co. is the perfect place to be at lunchtime, always packed with locals from the Peninsula. I recommend the Bear Flag Burrito – it comes fully loaded with the fish of the day, salsa, beans and avocado. www.newport.bearflagfishco.com
TUESDAY: When you’re on-the-go, refuel at Curl Fitness, the secret spot for fresh juice and smoothies. My favorite is the Hall & Oats. If you need a full meal, they have great to-go lunches from Fit4Life. www.curlfitness.com WEDNESDAY: For a mid-week date night, I’m all about San Shi Go on Balboa Peninsula; it’s my favorite spot in all of Orange County. Chef Shogu’s presentation is flawless. This place is always packed, so call ahead for reservations. 949.673.3724
THURSDAY: Happy Hour at 21 Oceanfront is hard to beat with a great ocean view, and amazing cocktails for $7 from 4-6pm and small plates at half-off. The Escargots de Bourgogne are a must-try! Then, head down the street to Sol Grill – a great dinner spot with live music. Try their signature Ahi Chowder or Rack of Lamb. www.21oceanfront.com | www.solgrill.com
MONDAY: To get our week started off right, we go to Pure Barre Newport Beach or Mission Viejo. Nothing gets you motivated to tackle the week like starting out the day with a tough workout! www.purebarre.com/CA-newportbeach/index.html
Bear Flag Fish Company
t "I usually can’ go longer than a few days without a Mutt Lynch’s run." y - Je re m
WEDNESDAY: One of our favorite places to meet in the middle of the week to regroup on client projects is Kean Coffee in Newport Beach. We love their acai energy bowls, which are great to grab and go for us on-the-go marketing girls! www.keancoffee.com
We each like to go out and walk around places like the OC Mix in Costa Mesa. It’s the perfect night out after a great day of work. www.theocmartmix.com
FRIDAY: The weekend is almost here and to keep us motivated, we meet with our health coach, Ashley Ross from Legaci Wellness. She motivates us to keep eating clean even through the weekend! www.legaciwellness.com
without a Mutt Lynch’s run. Lunch on a Friday is always a good idea. Aside from the massive schooners, this place has amazing food. Try the Pastrami Dill, deepdish pizzas or the Carnitas Tacos. www.muttlynchs.com
SATURDAY: We look forward to Saturday all week. The perfect way to unwind is to get a massage at Harmony Wellness Center in Costa Mesa, followed by their amazing body sculpting treatment. It’s a must to tighten and tone for every season! www.harmonywellness.org
SATURDAY: Summer is filled with tons of activities for the kids. The Balboa Bay Club pools are always a highlight, with three different pools for families. They have a shallow wading pool for younger kids and a great bar with incredible bay views for adults. www.balboabayresort.com
SUNDAY: Sunday is the day we feel most
SUNDAY: Hit the Lido Marina Village Farmers’
spend the entire day in our office at TechSpace, Costa Mesa, brainstorming for all of our clients, Rusty Bear Media team meetings, event planning and being grateful we get to do what we love! www.techspace.com
THURSDAY: Thursday is always a fun night for us.
FRIDAY: I usually can’t go longer than a few days
Market from 9-2pm. They have tons of local vendors with everything you’ll need for the week. We like to walk out to the beach, stick our toes in the water and be thankful that we live where we live. www.newportbeachfm.com
TUESDAY: Usually one of our busiest days, we
grateful to live in OC. We like to spend the day on Newport Harbor with Newport Pontoons. We enjoy spending the afternoon soaking up the sun, BBQing and having a perfect day with our friends and family. www.newportpontoons.com
POPEYE VASQUEZ Marketing & PR Manager Dave & Buster’s - West Region
MONDAY: The start of the workweek. You can’t go wrong hitting a Jamba Juice to start your morning right! A 3G-Charger super boost and I can bounce off enough walls for the day. www.jambajuice.com TUESDAY: What’s exciting about Tuesdays? Well in Southern California, it’s the TACOS! Plenty of local hot spots to frequent for good tacos, but for true deliciousness; I stop into Café Rio on 17th Street in Costa Mesa. www.caferio.com
Sunday Funday! It’s time for brunch and mimosas at Mesa. - N a ta li e
NATALIE AVILA Designer at NMODE www.nmodedesign.com
WEDNESDAY: This is an easy one! Half-price games on Wednesday at Dave & Buster’s! Every game in the arcade is half the amount of PowerCard chips. Plus, if I go during Happy Hour (4:30pm7pm), that’s half-price games, half-price drinks, and half-price appetizers, a win-win for me. www.daveandbusters.com THURSDAY: AnQi at South Coast Plaza is my goto spot on a Thursday. They offer a great selection of shareable appetizers and signature cocktails. The Kimchi Fried Rice is to-die-for! www.anqibistro.com
WEDNESDAY: It’s the middle of the week, and if
Da ve & Bu ster s pi ct ur e
I’ve got an itch to go out and mingle, I’ll head over to La Cave in Costa Mesa. Have some drinks and dance to some beats to get you over the hump. www.lacaverestaurant.com
SATURDAY: Dinner and a movie? Or the Improv? Even shopping? There’s no better mall in Orange County than the Irvine Spectrum Center. I’m a fan of Paul Martin’s, Javier’s, Dave & Buster’s and Wood Ranch. www.irvinespectrumcenter.com
SUNDAY: What’s Sunday to a football fan? Heaven. Anyone have an address for it? I do! Dave & Buster’s. The newly renovated D&B Sports Bar and Lounge is by far the best sports viewing experience in Orange County. 180-inch HD projectors, 80 and 90-inch HD televisions and every sports package available! www.BestSportsBarEver.com
at Mother’s Market. Their juice bar has a variety of delicious and refreshing juice combinations. INSIDE SCOOP: ‘The Detox Shock’: Ginger, apple, lemon, and wheatgrass. www.mothersmarket.com
TUESDAY: Taco Tuesday! Avila’s El Ranchito has the best Mexican food around. Members of the Avila family run all 11 locations. INSIDE SCOOP: Escape to Mexico at the Lake Forest location with fresh tableside guacamole and mouth-watering margaritas! www.avilaselranchito.com
FRIDAY: It took long enough, but the Artist Village in Santa Ana is definitely the place to be on a Friday night. It’s a very eclectic blend of great drinks, great food and great entertainment. See you at the Yost Theater, Lola Gaspar’s, Chapter One or even the Gypsy Den. www.downtown-santaana.com
MONDAY: Start the week off right and detox
Dave & Buster's
Half-price games on Wednesday at Dave & Buster’s! - Po pe ye
THURSDAY: I’ve had a long workday, yet it’s still not the weekend. Drive the coast and meet some friends at the Rooftop Lounge to watch the sunset. INSIDE SCOOP: Hands down the best mojitos in Laguna Beach. www.rooftoplagunabeach.com FRIDAY: Finally, the weekend has arrived, and I feel like dancing. Meet me at London Pub for cocktails and DJ’s. INSIDE SCOOP: Trifecta Fridays features three DJ’s dropping beats all night long. www.facebook.com/LondonPub.CM SATURDAY: I like to soak in some rays, and once it’s time for dinner, I’ll be at The Deck enjoying some appetizers and fresh crispy salads. Inside Scoop: Everything on their special drink menu is delicious. www.jdvhotels.com/restaurants/california/ orange-county-dining/the-deck
SUNDAY: Sunday Funday! It’s time for brunch
and mimosas at Mesa in Costa Mesa. I know all my friends will be there enjoying delicious food and good music. INSIDE SCOOP: Try their Champagne with St. Germain! www.mesacostamesa.com 41
EAT EXPERT T
R EAT EXPE
E R I D F up
PAUL HIBLER MAKES HIS MARK IN THE COMMUNITY ONE PIE AT A TIME
implicity is Paul Hibler. Hibler, the owner and mind behind Pitfire Pizza, also prefers his pizzas that way… simple. He doesn’t like to eat a pizza with tons of ingredients and tons of toppings, because he wants to taste the crust and the freshness of the ingredients. Those old-fashioned Italian restaurants with red vinyl booths made an impression on him as a kid, and today, he has taken a different approach while still paying homage to those rustic Italian restaurants that generations of families continue to visit year after year. Let’s just say this isn’t your average pizza joint. This is the
kind of place where you can come in any day of the week with your family and have a casual dining experience but with elevated food.
Q: How long has Pitfire Pizza officially been open here in Costa Mesa? Paul Hibler: The Costa Mesa store opened in January of 2013. For our one-year anniversary, I’d like to do something communal like a BBQ in the parking lot, and then we will donate all the proceeds to a local food bank. I love getting involved in charities and giving back to the community. I love Costa Mesa, and I have had a great time getting to know the area. I searched for a long time to find the right location for Pitfire, and Costa Mesa seemed like the perfect fit. I love the beach vibe, as you can tell. The interior of our restaurant is definitely inspired by what’s around us here.
Q: Can you talk about the product that you use here at Pitfire Pizza? PH: The thing about Pitfire is it starts with our dough and how we make it. I don’t know of any other restaurant that is doing it at this level. We make our dough all in one place (except for this one, because it’s too far from the ones in LA), so we built a separate dough room here. We do what’s called delayed fermentation on our dough. By the time it gets to the oven, our dough is two days old. When you delay the fermentation, you’re getting it cold and putting it in the walk in. It slows down the yeast and allows the entire flavor to really develop in the yeast. Most
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Let me just point this out now, because it might get confusing: you order at the counter, seat yourself, and then a server brings your food to your table, but the service doesn’t stop there. The servers are attentive, making sure your pizza is fired to perfection and that your “Crystal Cove” cocktail remains full. This service style still allows diners to be waited on, but eliminates the waiting game, which typically occurs when you’re ready to order or when you’re ready
to pay for your check. This approach to dining has obviously proved profitable for Paul Hibler, having opened SEVEN total locations over the past 15 years. And now, with the opening of Pitfire Pizza in the heart of Costa Mesa, Paul Hibler is here to stay as he literally plants roots at his newest restaurant, providing a local community garden out front that has no rules! There is no waiting list or restrictive guidelines to this garden or grabbing grub. So grab a shovel and your Crocs and plant some broccoli. After you’ve worked up an appetite, stop in at Pitfire to experience the fruitful labors from this group garden and that of nearby local farms.
pizzerias make their dough in the morning, and they use it that day, but ours goes for two days. How we use that product rings true to all that we are and how we do the things that we do here. We hand make all the meatballs, which is an art in and of itself. One person works all week, and all they do is make meatballs. This allows us to offer value while keeping it consistent. We also have a standing relationship with the farmers at the farmer’s market. A lot of our seasonal menu items come directly from the farmer’s market. Right now, all our tomatoes come from a farm called Tutti Frutti. I literally know a lot of the people that are making the food for us; I even visit the farms.
“I love Costa Mesa, and I have had a great time getting to know the area. I love the beach vibe, as you can tell. The interior of our restaurant is definitely inspired by what’s around us here.” ~Paul Hibler
PAUL HIBLER Co-Owner, Pitfire Pizza No. of Locations:
Check the website for more clues to Pitfire Pizza’s secret menu items www.pitfirepizza.com.
WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHY BY: NANCY VILLERE
PITFIRE PIZZA, COSTA MESA 353 E 17th St Costa Mesa, CA 92627 949.313.6333
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“I was at a farmer’s market
shopping for a
dinner I was cooking on Sunday, and there were these young kids arguing over heirloom tomatoes and which variety to purchase! When I was that age, it was Taco Bell and Coors beer. There was no interest in food, and now, I feel like it’s something that young people are into like never before. They appreciate craftsmanship.”
Q: I noticed you have a garden out front. What are the rules with planting? PH: Anyone can come and plant something. I really want to get to know Costa Mesa and Orange County, and this was one way to do that. In the garden, we’re growing a lot of herbs that we will use for our pizzas here at Pitfire. They invented this way to hang the planter box with old pallets, it looks really neat. There are no rules here. This is the most Mack-daddy Pitfire I’ve ever built. It has a community kitchen and a speakeasy. I have all sorts of bells and whistles here that we haven’t done anywhere else. This location is an experiment for me. Q: I’ve heard a lot of talk about this speakeasy, and I’m excited to find out more. PH: The speakeasy was also based on a community relationship idea. We really wanted to pay tribute to what this location once was – a Marie Callender’s – and we actually used components of the old pie oven to make our bar. Naturally, we named the speakeasy Pie Society. The bar stays open until 2am, and we do a different menu with elevated bar food. We make pickles! Q: Is there a password? PH: There is no password yet, but we are working on that. Ideally, there will be special times where you will need to know a password. Q: I think the password should be a phrase, like, “The dough rises at two.” PH: (laughs) That’s a good one. Q: What types of events do you have in your community kitchen? PH: You can do anything you want there; birthday party, soccer team, sports team hang out and business events to name a few. I believe we need more gathering spaces that are relevant to our community. We need places to get together. This is a new venture for us, so we’re still learning on how to best utilize the space. We are really excited to see how this will take off. We would like to see community cooking classes here as well.
started cooking, and I got really into it. I still took time out to go to college and participate in sports, and I didn’t think I was going to go back to it, but I did. When I started in this industry, the Charthouse and the salad bar restaurants were just starting up. Where we’ve come from and where we started is such an incredible thing and very exciting to be a part of. I was at a farmer’s market shopping for a dinner I was cooking on Sunday, and there were these young kids arguing over heirloom tomatoes and which variety to purchase! When I was that age, it was Taco Bell and Coors beer. There was no interest in food, and now, I feel like it’s something that young people are into like never before. They appreciate craftsmanship. That’s very exciting to me; it will be interesting to see what comes next. That’s why I’m happy to be doing a lot of the work that I’m doing right now. Q: Our magazine caters to our communities. What does Pitfire offer specifically for its locals? PH: We have this whole underground “OFF-MENU.” You can order a BBQ chicken pizza here for example. There is a pasta dish called Dixie Chicken pasta that you can order. Oh, and the bread sticks. Those can never go on the menu, because then there would never be any room for pizza, because they are just that good! The breadsticks would be the item to order; they are just ridiculous. We take our pizza dough and our four-cheese mix and we put the cheese in a sheet pan and roll out the bread sticks all over the cheese, then we put it in the oven and it caramelizes.
Q: How long have you been in the restaurant industry? PH: Since I was 14. My older brother who is 13 years older than me was a big part of the restaurant business. When I was a kid, it started out as a good way to make money, and then I
NATIVE KNOWLEDGE OFF-MENU ITEM: ORDER THE BREADSTICKS! YOU’LL THANK ME LATER.
| Holiday 2013 Issue
Orange County Chefs Share Their Potluck Picks for Winter WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: DHRUMIL DESAI PHOTOGRAPHY ASSISTANCE BY: VASAV ANANDJIWALA
lthough some chefs may be hesitant to share their secret recipes, these coveted culinary powerhouses are about to make your dinner party fantasies come true by giving you the gift of a few of the plates that make them most proud. This season, impress your guests (or football buddies or roommates) with recipes revealed by these local chefs: Chef Nick Weber who is bringing a bold voice and contemporary perspective to the Cannery’s much-loved menu, former personal chef for Julio Iglesias Chef Pascal Lorange of Fig & Olive® who claims his family of restaurants collectively use 90,000 liters of olive oil per year, Chef Miroslav Yusev, the epitome of the American dream (he came to Newport Beach nine years ago, dazzled by the beauty of the place we call home with an aspiration to one day be the executive chef at 21 Oceanfront, and now he is!), and finally, our most charismatic chef who also happens to be a shamanic healer, Mike Doctulero of Orange County’s favorite seafood restaurant, Scott’s Restaurant and Bar. Each of the chefs showcased their potluck pick in Costa Mesa’s stunning Sub Zero + Wolf showroom, a collection of inspiring kitchen settings equipped with “kitchen concierge” specialists who assist shoppers in making these dream kitchens a reality in their own homes. Inside these gourmet kitchens, these four chefs demonstrated why their culinary prowess has earned them a place in the spotlight.
Winter Party Dish Pick
Vietnamese-Style Chicken Meatballs
Perfect for a Cocktail Party INGREDIENTS • 5 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 1 1/2- inch pieces • 3/4 Cups Asian fish sauce • 1 red onion, finely chopped • 15 garlic cloves, minced • 3 stalks fresh lemongrass, tender white inner bulb only, minced • 1 3/4 Cups mint, finely chopped • 3 Tbsp cornstarch • 2 Tbsp kosher salt • 2 Tbsp freshly ground pepper • 3 Cups granulated sugar • 1/4 Cup ginger brunoised • 3 Tbsp gochujang 52 |
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INSTRUCTIONS 1. Preheat the oven to 400 degrees. Position a rack in the top third of the oven. 2. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl and add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, gochujang, salt and pepper and mix with your hands. 3. Line a large, rimmed baking sheet with parchment paper. 4. Spread the sugar on a plate. 5. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls; then, roll the meatballs in the sugar until they are evenly coated. 6. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
www.cannerynewport.com CULINARY CREDENTIALS I have been cooking for 18 years. I started working with a wine maker, moving palates and barrels; then, a prep position opened up at the winery’s restaurant, so I jumped at the chance to take it. It was really exciting to learn cooking techniques – everyday was a new learning experience. TOP THREE PROUDEST CHEF MOMENTS 1. Every day in which you have a smooth service with no hiccups in this industry, is something to be proud of. 2. I am proud of what the team has accomplished here at the Cannery. We have made leaps and bounds in transforming the menu, making it more contemporary and fresh. I couldn’t have done it without my Sous Chefs Joseph and Phil. 3. Running the kitchen at the Emmys for the last three years. Doing a three-course menu at fine dining levels for 3200 guests is not an easy task.
SUB ZERO + WOLF SHOWROOM 151 Kalmus Dr, Suite L-3 Costa Mesa, CA 92626 657.269.5874 www.subzero-wolf.com/showroom/southerncalifornia
COOKING STYLE | INFLUENCES My cooking style is what I consider as local, and I don’t just mean the ingredients. My food is inspired by all the great food coming out of Orange County. On any given day, you may see a dish on the menu inspired by Mexico, Thailand, Korea, Japan or Peru.
CHEF NICK WEBER of the Cannery
SECRET FACTOID I love American cheese on a burger; that’s the one thing that makes T.K. Burger so great! FAVORITE COOKING TOOL My mini offset spatula, my ceramic sharpener and our wood-burning grill. WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE… Hanging out with my wife and kids, cruising the beach and chowing down at Anjin in Costa Mesa – best Kimchi EVER!
“THESE LITTLE BABIES PACK A HUGE UMAMI PUNCH. THEY ARE KILLER WITH A RIESLING OR AN ICE COLD BEER.” - CHEF NICK WEBER
27 inch SUB-ZERO All Refrigeration Column
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"I LIKE TO PLAY UKULELE AT NOGUCHI GARDENS DURING BREAKS FROM THE KITCHEN." -CHEF MIKE DOCTULERO
WOLF E Series Double Oven SUB-ZERO 36inch Built In French Door
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CHEF MIKE DOCTULERO of Scott’s Restaurant & Bar www.scottsrestaurantandbar.com CULINARY CREDENTIALS I started cooking at age nine, helping my grandfather who prepared all the food at home after he worked days as a chef at the Presidio of San Francisco. I started cooking in restaurants at age 15; then, I moved to Seattle at age 20 to work in restaurants where we harvested animals and produce from the farm and cut same-day caught fish from Alaska. When my grandfather had a mild stroke in his mid 60’s, my role in the kitchen increased. TOP THREE PROUDEST CHEF MOMENTS 1. Seeing people that started their cooking careers with me; then, seeing them elevate themselves into prestigious chef positions and thanking me for the foundation I gave them to help achieve their goals. 2. Being able to use the knowledge and techniques I have learned in kitchens to cook for my family and wife. 3. Cooking in a restaurant where I can use recipes that I learned from my grandfather and hearing guests say how much they enjoy that food. COOKING STYLE | INFLUENCES My cooking style is a very “clean” style, one in which the dishes eat very simply and lightly. My cooking evolves daily, as I am fortunate to use fresh, seasonal ingredients to create dishes without restrictions. From chefs to line and prep cooks to dishwashers, everyone I have worked with has influenced my cooking style. SECRET FACTOID I am passionate about learning old, or what I call “sacred” knowledge, in many aspects of life beyond cooking. For example, a grandmother’s ravioli recipe that has been passed through generations, needs to be learned and taught so that that knowledge never dies. Other types of learning and teachings of sacred knowledge I’ve accrued over the past couple of decades include Native American rituals and tracking, indigenous martial arts, being a better waterman (Hawaiian style) and shamanic healing and awareness. I also like to play ukulele at Noguchi Gardens during breaks from the kitchen. FAVORITE COOKING TOOL Always the knife! It’s tough to choose a particular one, but my favorites are the Japanese-style “Usuba,” my fishcutting knife or the serrated pairing knife. WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE… Enjoying family or activities. I love the quietness and sanctuary of being with family. Being in the ocean in warm water is undoubtedly my love; the ocean is like my church.
Winter Party Dish Pick
Perfect for family-style gatherings INGREDIENTS • 1 (3-pound) frying chicken cut into 10 pieces. • Cup extra virgin olive oil • 2 Spanish chorizo sausages, thickly sliced • Kosher salt and freshly ground pepper • 1 Spanish onion, diced • 4 garlic cloves, crushed • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish • 1 (15-ounce) can whole tomatoes, drained and hand-crushed • 4 Cups short grain Spanish rice • 6 Cups water, warm • Generous pinch saffron threads • 1 dozen littleneck clams, scrubbed • 1 pound jumbo shrimp, peeled and de-veined • 2 lobster tails • 1/2 Cup sweet peas • Lemon wedges, for serving
SPICE MIX FOR MARINATING CHICKEN • 1 Tbsp sweet paprika • 2 tsp dried oregano • Kosher salt and freshly ground pepper
INSTRUCTIONS 1. Rub the spice mix all over the chicken and marinate for one hour in the refrigerator. 2. Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve. 3. Add chicken skin-side down and brown on all sides, turning with tongs. 4. Add salt and freshly ground pepper. Remove from pan and reserve. 5. In the same pan, make a sofrito by sautéing the onions, garlic and parsley. Cook for two or three minutes on medium heat; then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. 6. Fold in the rice and stir-fry to coat the grains. 7. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. 8. Add chicken, chorizo and saffron. 9. Add the clams and shrimp, tucking them into the rice. The shrimp will take about eight minutes to cook. 10. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. 11. During the last five minutes of cooking, when the rice is filling the pan, add the lobster tails. 12. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom; then, it’s perfect. 13. Remove from heat and rest for five minutes. Garnish with peas, parsley and lemon wedges.
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"FROM THE AGE OF SIX, I KNEW I WANTED TO CONTINUE IN THE TRADITION OF BECOMING A CHEF AND FOLLOW IN THE FOOTSTEPS OF MY BIG BROTHER, GRANDFATHER AND MY FATHER BEFORE ME." - CHEF PASCAL LORANGE
27inch SUB-ZERO Wine Preservation Unit
CHEF PASCAL LORANGE of Fig & Olive® www.figandolive.com CULINARY CREDENTIALS I’ve been in the culinary industry for close to 30 years, and I still love going into my kitchen at Fig & Olive every day. I get to work with such a collaborative and inspired team to create new and exciting dishes that truly encapsulate the French Riviera dining experience, stateside. I’ve always been interested in creating recipes and sharing my love for fine food. As a child, I would accompany my family on weekly trips to the market and help my parents prepare my favorite dish: pavé de cabillaud (cod steak) with mashed potatoes, parsley and vegetables. From the age of six, I knew I wanted to continue in the tradition of becoming a chef and follow in the footsteps of my big brother, grandfather and my father before me.
Winter Party Dish Pick
Lamb Filet Mignon with Braised Endive, Fig Chutney, and Celery Root Olive Oil Purée Perfect for a Sunday Supper
TOP THREE PROUDEST CHEF MOMENTS 1. Cooking for President Obama and 120 guests at a private fundraising campaign dinner in West Hollywood. I prepared a healthful, Mediterranean-inspired menu featuring dishes from the South of France, Italy and Spain, all cooked, of course, with olive oil in place of butter and cream. 2. Realizing my dream of becoming a private chef for two years to singer-songwriter Julio Iglesias and traveling the world with he and his family. 3. In 2005, embarking on one of the most fulfilling culinary adventures to date – the realization of Fig & Olive with Founder Laurent Halasz. COOKING STYLE | INFLUENCES My cooking style has changed since I joined Fig & Olive, because I was tasked with creating all of the recipes/dishes without the use of butter or cream; the focal ingredient is olive oil. This has led to my cuisine being very light, healthy and full of flavor – inspired by the simple yet flavorful fare from the South of France, Italy and Spain. SECRET FACTOID I am incredibly excited about the forthcoming Fig & Olive cookbook, which will be published in spring 2014. FAVORITE COOKING TOOL A big mixer! Why? Because I can do everything with it from making bread and pastries to fresh tapenade, and without it, I would not be able to make any of my recipes. This tool is gold for me! WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE… I love to play squash, going to Six Flags, meeting friends and discovering new restaurants. I also enjoy cooking at home with my wife and our young son Olivier. I love having him in my arms as we cook together and taste new ingredients.
LAMB INGREDIENTS • 2 pound lamb filet • garlic • olive oil, Herb the Provence
OLIVE OIL CELERY ROOT PURÉE
INGREDIENTS • 1 pound celery root • 1 Cup olive oil • salt and pepper to taste
FIG CHUTNEY INGREDIENTS • 1/2 pound fresh fig • 1/4 pound red onions • 1/4 Cup aged balsamic vinegar • 2 Tbsp olive oil • salt and cracked pepper to taste
BRAISED ENDIVE INGREDIENTS • 4 pieces yellow endive • 1/4 Cup olive oil • rosemary and fresh thyme to taste • salt and pepper to taste
INSTRUCTIONS 1. To prepare the marinade for the lamb, in a mixer add garlic, salt, pepper, olive, Herb the Provence, blend everything and coat the lamb filet for 30 minutes. 2. Sear the lamb in a sauté pan to medium rare (approximately five minutes on each side) and let rest for 10 minutes. 3. Peel the celery root and cut into small cubes and cook in salted water until they are tender, strain and put the celery in the blender, add olive, seasoning and blend until smooth. 4. Remove the top of the fig and quarter them; dice red onions and fry them for two minutes with olive oil, add fig and season; cook for three minutes, add the aged balsamic vinegar and cook again for two minutes. 5. Cut endive in half and roast them for two minutes on each side until they are slightly charred, season and add thyme and rosemary; cover with foil and cook for approximately 30 minutes or until the endive are cooked through and well caramelized. 6. Slice the lamb in 1/2-inch thick pieces and arrange all ingredients around the plate. 7. Finish with sea salt on top of the lamb and drizzle with olive oil.
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"DURING MY MILITARY SERVICE, A TOP ARMY GENERAL DECLARED THE FOOD I PREPARED FOR SOLDIERS AND OFFICERS TO BE WAY BETTER THAN ANYTHING HE HAD TASTED IN THE FINEST RESTAURANTS AROUND THE WORLD!" - CHEF MIROSLAV RUSEV
WOLF 60inch Range top
CHEF MIROSLAV RUSEV of 21 Oceanfront www.21oceanfront.com CULINARY CREDENTIALS I’ve been cooking professionally for more than 16 years now, but my first and strongest inspiration came from my family in my early childhood – my grandmother was really that good! Then my parents came into the equation with their taste for fine food, showing me the importance of food preparation and presentation, ingredient choice and the oh-so-important weekly balance. So, the family background is extremely important, although my parents are professionals in other fields. TOP THREE PROUDEST CHEF MOMENTS 1. Becoming the Executive Chef at 21 Oceanfront (Newport Beach Restaurant & Fine Dining), in 2012. 2. Becoming a proud US citizen in 2013, which is a direct result of my career. 3. During my military service, a top army general declared the food I prepared for soldiers and officers to be way better than anything he had tasted in the finest restaurants around the world! And that was coming from a strict and tough military leader. COOKING STYLE | INFLUENCES My cooking style is highly varied, and now I am concentrating on new American Cuisine, which gives me the freedom to blend the different cuisines
brought to the US shores from around this big and interesting world. I am a European native, so my influences wouldn’t surprise you. Mediterranean cuisine is probably the main influence, namely Italian, Bulgarian, Greek and French with their exquisite seafood and delicate but rich salads. I do my best to keep a fine line between experimenting and following these regions’ opulent historical heritages. SECRET FACTOID Although it’s a truism, my main knife is my first choice instrument. But, to make it work, I pay extremely close attention to the details when it comes to sharpening it with the right dosage of grinding, whetting and stropping, all to the appropriate direction, depending on your work style. FAVORITE COOKING TOOL A big mixer! Why? Because I can do everything with it from making bread and pastries to fresh tapenade, and without it, I would not be able to make any of my recipes. This tool is gold for me! WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE… Listening to music, practicing sports, reading a lot, and, of course, cooking for friends – its’ a completely different experience and gives me tons of pleasure and satisfaction.
Winter Party Dish Pick
Cioppino : California-style Fish Stew Perfect for an elegant, intimate dinner paired with wine INGREDIENTS • 4 Tbsp olive oil • 2 large garlic cloves, minced • pinch of salt, freshly ground black pepper and smoked paprika • 1/2 Cup dry white wine • 1/4 Cup fresh parsley leaves, chopped
• 3 Tbsp fresh basil leaves, chopped • 2 Tbsp fresh scallions, sliced • 4 piquillo peppers • 5 green New Zealand Mussels • 7 black Mediterranean Mussels • 1/2 pound king crab legs, cracked into 1 1/2-inch pieces • 4 large black tiger shrimp, peeled and deveined, tails left on
• 4 oz. calamari rings • 4 diver sea scallops, foot removed • 1 Tbsp unsalted butter, at room temperature • 2 Cups saffron broth • Additions can include fresh fish fillets, sea bass, halibut, swordfish or red snapper
INSTRUCTIONS 1. In a large pot on medium-low heat, add olive oil and sauté garlic until golden brown, about one minute. 2. Add the king crab legs, tiger shrimp, calamari rings and diver scallops. When shrimp are just cooked and pink, add the mussels, piquillo peppers and smoked paprika. Stirring occasionally, about a minute. 3. Add the white wine, cover the pot and simmer for two minutes. 4. Add the saffron broth, unsalted butter and scallions and simmer until all the mussels are open. 5. Add salt and pepper to taste and sprinkle parsley and basil. 6. Ladle the ciopinno into bowls and serve with garlic toast.
SAFFRON BROTH INGREDIENTS • 2 medium onions, peeled and julienned • 2 Tbsp olive oil • 2 tsp salt
• 1/2 tsp freshly ground black pepper • 4 cloves garlic, minced • 1 bay leaf • 1 1/2 Cups dry white wine
• • • •
2 Cups clam juice 1 Tbsp clam base 1 Tbsp saffron strands 4 Cups cold water
INSTRUCTIONS Heat the olive oil in a large saucepan over medium heat. Add the onions, salt and pepper. Sauté until slightly golden, about eight minutes; then, add the garlic. Cook for two minutes; then, add the white wine and reduce by half. Add clam juice, clam base, saffron, bay leaf and water. Bring to a boil; then, reduce to a simmer and cook over low heat, about 15 minutes. Strain and reserve. *Note: the above recipe is for one large serving. | Holiday 2013 Issue | 59
WHAT MAKES THE BEST BURGER YOU ASK?
vs the CULINARY THROWDOWN
WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS
It’s not just what’s between the buns, it’s the whole experience, from walking into the restaurant to walking out the door rubbing your belly and inviting that ever-impending food coma for which you worked so hard. We scoured Orange County high and low to find that all-encompassing experience that delivers the best burger, urging you to keep coming back, each time more satisfied than the last. The best burger upholds quality, service, environment, accessibility and most importantly—taste. These luxury burgers we found around Orange County offered only the finest product provided by local bakeries, farmer’s markets and ranches that practice the highest of standards. That’s a lot to stack! Ultimately, one prevailed above them all, but each was a winner in their own right. No matter what part of OC you reside in, a trip to any of these locations is well worth it.
CROW BURGER KITCHEN 3107 Newport Blvd Newport Beach, CA 92663 949.673.brgr (2747) www.CrowBurgerKitchen.com
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t Crow Burger, I was served a hangover-style burger topped with crispy onion strings, a creamy fried hen’s egg and smoky bacon, all piled on top of a juicy, all-natural certified angus and prime beef patty, sandwiched between a densely delicious buttermilk bun. Hands down, this place had the best buns! They were pillowy soft on the inside and had a nice crust – all the way to the edges – on the outside, capturing
each drip of juiciness from this luxury patty. As a side, I tried their grilled green been “fries” with an olive tapenade for dipping. The quality of the fresh, sustainable ingredients shine in Crow Burger’s crafty creations; and, they keep the crafty vibe going when it comes to their selection of beer on tap, too. Who doesn’t want a delicious burger and a cold beer when you’re by the beach?
3334 W Coast Hwy. Newport Beach, CA 92663 949.650.6505 www.ARestaurantnb.com
his iconic spot holds a special place in Newport’s heart, serving quality food since 1925. The red booths and dark walls will make you dream of the celebrities that may have passed through here along with generations of folks from Orange County. Being on the West Coast can make historical locations a rarity, which is why there is also a special place in my heart for locations like this. They help keep our community’s history alive. However, throughout all of the history for which A Restaurant has
seen, there is nothing old fashioned about their burgers. The A Burger consists of Niman Ranch ground chuck, blue cheese, arugula, caramelized onions, 1,000 island dressing, served on a freshly baked brioche bun. This luxury burger was prepared by Executive Chef Jon Blackford. Chef Blackford maintains strong relationships with his suppliers to promise the best quality they can provide. I almost ate the whole thing, it was just that good.
THE RIDERS CLUB CAFÉ 1701 N. El Camino Real San Clemente, CA 92673 949.388.3758 www.RidersClubCafe.com
he Rider’s Club is a sweet little joint nestled in the city of San Clemente. The owner here introduced me to the life-saving product Underberg after our long adventurous burger excursion. Underberg is a digestive bitters containing herbs from over 43 countries and is made in Germany. This way when you order a hot dog adorned with house-made relish to go along with your burger, pork sandwich, and pudding, you won’t have to worry about overdoing it. Well, maybe a little, but it all just tastes so good. I had a beef burger with goat cheese and fresh jalapenos, and the pickled beets on the side were greatly appreciated. Ask for them next time, and you will get them on your burger at no additional charge! Rider’s Club has a great beer selection and prides themselves as having slow, fast food. To elaborate on this, this is the place where you come for burgers for real people who appreciate quality food. Their burgers are ground in-house, and a delivery truck can be spotted here every day, bringing the freshest of fresh ingredients to pair with their burger patty. This is the kind of place that loves food as much as I do. | Holiday 2013 Issue | 63
8082 Adams Ave. Huntington Beach, CA 92646 714.594.5730 www.Slaters5050.com
t Slater’s, they play with the food for you so you don’t have to. You’ll see what I mean when you take a look at the menu and check out the fun creative recipes they’ve come up with for their burgers. At Slater’s, the most important part of the burger is the meat. Their signature patty is half beef, half bacon, and boy do they love their bacon! For those of you who are particular about what goes into your burger, you can design your own burger. Or, you can try some of Slater’s award-winning burger specialties. We tried the Peanut Butter & Jealousy Burger and the ‘Merica Burger. The PB&J BURGER is exactly
| Holiday 2013 Issue
what you’re thinking; between a honey-wheat bun lays a Sterling Silver ground beef patty with bacon (of course) nestled between creamy peanut butter and strawberry jelly. Not extreme enough for you? No worries, you can order it a la’ mode. I doubled down and got it a la’ mode, and it was delish. The ‘Merica burger was a fun treat, too. In a nutshell, it’s bacon. It could be disguised as breakfast but it’s not. It featured a 100 percent bacon patty, topped with bacon, a sunny side up egg, and two pieces of bacon (naturally), and held on with bacon cheddar cheese. Wait… there’s more…bacon island dressing as well as
a bacon pretzel bun. I’d say the ingredients speak for themselves, because when I saw the burger I was speechless. After the fact, I can’t stop talking about it, and I was surprised at how well the flavors worked together. Bacon is a great pairing for bacon, that, and a beer. At Slater’s they are not modest with their love for beer, featuring over 100 different beer selections on tap. If you have any questions, all of the servers and bartenders are Cicerone Certified Beer Servers, so they can surely help you out.
BURGER PARLOR 204 N Harbor Blvd. Fullerton, CA 92832 714.441.2003 www.BurgeParlor.com
t Burger Parlor I tried it all, and I loved it all. Owner and Chef Joseph Mahon rolled out the red carpet for me while I was there, and I got to taste a variety of burgers with different flavor fusions for all walks of burger lovers. Chef Mahon not only rolled out the carpet for us, but it appeared he offered the same great hospitality to each and every guest, whether it was helping them pick the perfect burger, or making sure a guest received a birthday sweet from the house. Their burgers are ground daily and are hormone free; their fries, onion rings and condiments are all made in house. The baked potato fries are a must, particularly with a squirt of their
homemade ketchup. Of all the burgers I tried here, the Portland stood out the most for me. I do love a good pickled carrot when I can get one, and the Portland burger delivers with its fresh ingredients and innovative take on the veggie burger. I loved that they didnâ€™t attempt to make one of those mushy, concocted veggie patties that can be a real miss sometimes. Chef Mahon also offers the addition of a piece of crispy fried mozzarella. This burger is not just for people who donâ€™t eat meat; we all love a piece of gooey fried cheese. In addition to those pickled carrots, the Portland sports marinated beets, sprouts, arugula and herb sauce with a tomato confit.
190 South Glassell Street Old Towne Orange, CA 92866 714.221.0680 www.HavenGastropub.com
s I walked up to the restaurant, I glimpsed a patron with a plate of beautiful Brussels sprouts and devilled eggs on her table, drinking a glass of red wine and reading a book. Needless to say, I was delighted. I perused the menu and was overjoyed to see such a refreshing menu consisting of items like Lamb Neck Poutine and cookies and milk. I will definitely be back for cravings other than
MICK’S KARMA BAR 2010 Main St. Ste. 165 Irvine, CA 92614 949.851.6316 www.MicksKarmaBar.com
kip the beer and grab a juice with your burger at this spot. The Strawberry Basil Lemonade is delicious! This locally loved establishment has the best burger for a quick lunch that’s full in flavor and satisfying to all your taste buds. Mick’s Karma Bar’s burger leaves you with the perfect feeling of being content after a delicious meal. We tried the Sirloin Steak Burger, which is handmade and hormone free, slathered in gooey American cheese, crisp lettuce, juicy Roma tomato and Karma Sauce on a fluffy bun. There’s no frill about this burger, just clean concise flavors showcasing the quality of the product. I liked how straight forward it was. I also liked that there was fresh juice available, because let’s face it, we don’t always need to pair our burger with a side of fries.
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burgers. At Haven, I was appropriately served the Haven Burger. This burger was a former contender for one of LOCALE’s previous burger competitions and took the title back then. So, the bar had been set pretty high for this burger, but at first bite, I knew why it had been deemed champion in the past. There was a flavor for all five tastes; sweet, salty, umami, sour and bitter. Executive Chef Greg Daniels knows what
he’s doing when it comes to strong flavor profiles. My favorite part of the burger was the pickled red onions; it was a fun, creative way to flare up the classic ingredient, the onion, to any good burger. In addition to the onions, the St. Agur Bleu Cheese, arugula, roasted red bell peppers and garlic aioli on a brioche bun played a key role in continuing to say that Haven Gastropub has the best burger in OC.
KARL STRAUSS BREWING COMPANY 901 South Coast Drive Costa Mesa, CA 92626 714.546.2739 www.KarlStrauss.com
hop your heart out at Metro Pointe at South Coast Plaza, and then stop by Karl Strauss for a burger and a beer, because you’ve earned it! This location has its own working brewery, too, so the beer you pick is made in house and only for this location. Check in to see what small-batch, limited release they have in store for you. If you can’t get enough while you’re there, then grab a growler and take some home with you. Growlers are perfect for those limited release brews, because it might not be available to order when you come back. I suggest the Tower 10 IPA to go along with the Big Beer Burger. Burger
and Beer is the perfect marriage, and Karl Strauss’ two chefs, Executive Chef, Gunther Emathinger, and Regional Chef, Corey Rapp, created the masterpiece that best represents this union. The Big Beer Burger consists of ingredients that are infused with beer, paying homage to the different types of beer the offer. The bacon is beer brined, the mushrooms are flavored with IPA, the onions are grilled with Red Trolley Ale, and the patty is basted with Amber. Each ingredient cohesively creates the ultimate Big Beer Burger. And if you needed a little more beer, an IPA steak sauce is served on the side.
| Holiday 2013 Issue | 67
PITFIRE PIZZA ~ COSTA MESA SOMETHING FOR EVERYONE ARTISAN PIZZAS UP FRONT CRAFT COCKTAILS IN BACK
IVA LEE’S 555 North El Camino Real, Ste E San Clemente, CA 92672 949.361.2855 www.ivalees.com
| Holiday 2013 Issue
Starr began at Iva Lee’s as an intern and quickly moved up the ranks after being hired full-time. He then pursued and earned his culinary degree from the prestigious Culinary Institute of America and returned to Iva Lee’s. Starr is an expert at providing a fresh take on classic Southern staples such as
hen the weather outside is frightful (by the standards of us pampered Southern Californians) head to Iva Lee’s Restaurant for some cold weather comfort food. Iva Lee’s Restaurant serves up delicious and authentic Southern style, New Orleans inspired fare. Nestled in laid-back Downtown San Clemente, Iva Lee’s, named after coowner Lisa Wagoner’s beloved grandmother, has been drawing patrons from all over Orange County and beyond since it’s doors opened in 2002. The husband and wife team of Eric and Lisa Wagoner, co-owners of Iva Lee’s, were involved in all aspects of the restaurant from the fun, eclectic design, complete with ornate ceilings and hot pink, printed wallpaper, to hiring their outstanding staff, which includes Executive Chef Christopher Starr.
Iva Lee’s Restaurant Helps us Divide and Conquer Their Favorite Dish: GUMBO
fried chicken, po’boys, and of course, gumbo. Starr points out, “Everyone’s gumbo seems to be a little bit different.” Needless to say we were excited when he let us in on how this favorite Iva Lee’s dish is made. Starr begins by making the roux, which is a mixture of butter and flour. This is cooked down until it reaches the color of dark chocolate. Next, the veggies and Andouille sausage, which is flown in from Jacob’s World Famous Andouille in Louisiana, get cooked down along with a mix of spices in a bit of oil. The roux is then added into the vegetable mixture, which is followed by chicken and beef stock. Everything gets brought to a boil; then, roasted, diced chicken breast and crawfish meat are added. Starr lets the gumbo cook for an hour, uncovered. He then serves it over long-grain white rice, which is cooked with a little bit of butter, salt, a bay leaf and water. A sprinkle of chopped green onion finishes off this warm, Southern favorite.
WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHY BY: MATT DOHENY
GREEN ONION & CELERY
RED BELL PEPPER
SALT & PEPPER
1. GARLIC POWDER 2. DRIED THYME 3. BLACK PEPPER 4. DRIED OREGENO 5. CAYENNE PEPPER 6. SPICE BLEND 7. PAPRIKA
IVA LEE’S HOT SAUCE
7. BAY LEAVES | Holiday 2013 Issue | 71
Responsibility Never Tasted So Good
2607 Main Street • Irvine, CA 92614 • 949.387.8887 firstname.lastname@example.org • www.andreisrestaurant.com
Locally-Sourced & Sustainably-Grown Cuisine
Uncorking the Flavors of SeaLegs Wine Bar
SEA LEGS WINE BAR 21022 Beach Blvd. Huntington Beach, CA 92648 714.536.5700
| Holiday 2013 Issue
WRITTEN BY: RYAN HINES STYLED BY: JESSICA MEISTER
Before I even begin my wine-tasting experience, my thoughts of shopping lists and decorating begin to melt away. This is the season to be thankful. And oh, inside SeaLegs, do I have so much to be thankful for! My eyes are drawn upward to the floor-to-ceiling wine cellar where the chandeliers are hung. The walls are lined with cork wreaths. The entire restaurant is fashioned in a rustic holiday motif. All of these elements – the carolers, the nautical theme and the Christmas wreaths – work together to create a very unique and fun SoCal holiday environment.
THE EXPERTS LISA NONEMAKER & ALICIA WHITNEY Owners of SeaLegs Wine Bar
urf City, USA. The beaches… The palm trees… This is SoCal cool in the wintertime. We do winter differently here. Sure, we don’t have pine trees and snow, but who needs that when you have local establishments like SeaLegs spreading glad tidings and holiday cheer? This wine bar in Huntington Beach has all the sights, tastes, smells and atmosphere that make the holidays in Orange County so distinctive. It’s chic, yet relaxed. Effortlessly trendy; the kind of cool that doesn’t have to try. It doesn’t matter if you’re dressed in a jeans and T-shirt, you brought the whole family or you’re decked out to the nines; SeaLegs is a wine bar where all your worries are left at the door.
PHOTOGRAPHY BY: DHRUMIL DESAI
Two incredible women, Alicia Whitney and Lisa Nonemaker, opened SeaLegs just over a year ago. As they prepare my Wine Wednesday tasting – half price off all bottles of wine every Wednesday night! – Alicia told me the story of how SeaLegs got its start; how this “mom-preneur” carried a baby on her arm, directed the construction and joined with her left-brained best friend to start the restaurant that, just a few months in, had already won a Golden Foodie award for best Californian cuisine. These ladies are unstoppable, and it was incredible to see what hard work, motivation, determination – and a few glasses of wine – can do.
Q. What makes SeaLegs so distinctive from other OC wine bars? ALICIA WHITNEY & LISA NONEMAKER: It’s not your typical wine bar, and it’s not your typical restaurant. SeaLegs is different. We took a Hamptonsstyle class and mixed it into an environment that makes you feel like you are at home as soon as you walk through the door. The wine bar was designed by Kenneth Ussenko who is a very talented restaurant designer who put so much thought into the grand, yet homely feel of the store. Our menu is designed by Chef Alexander Dale, who created every recipe from scratch and from very fresh ingredients. Our dinner menu is made up of gourmet share plates where you order food from the reds or whites list, to make it easy to pick your own pairings through your meal. The offering is accentuated with Chef Alex’s nightly special menu and reoccurring wine and beer dinners. SeaLegs is a place where we are proud to say you can leave your worries at the door and live in the moment, with a smile on your face and a glass of wine in the air. That is what sets us apart from the rest. Q: What has been your proudest moment with SeaLegs? AW & LN: Our proudest moment so far is winning the Golden Foodie Award for Best Californian Cuisine. This is truly the food industry’s highest honor. In addition, we have been nominated for Best Wine List, Best New Restaurant and Best California Cuisine two years in a row.
CLOTHING PROVIDED BY: The Hidden Jewel 1686 Tustin Ave. Costa Mesa, CA 92627 949.574.2160 JEWELRY PROVIDED BY: Rapparound PR 519 N. La Cienega Blvd. Suite 202 West Hollywood, CA 90048 310.424.5269
Q. Where do you get ideas for seasonal, rotating wine selections? AW: Executive Chef Alexander Dale changes 30 percent of our menu every season and creates weekly dinner specials, revolving in-season and using sustainable products when possible. Alex spends days researching creative ways to make and plate the food which keeps things fresh and fun every time that you come to SeaLegs. Q. How do you stay on top of the wine trends? AW: We simply listen to our guests and the wine makers. We taste through hundreds of wines (the fun part), before we decide what will | Holiday 2013 Issue | 75
be on our menu. We strive to have low production boutique type wines on our wine list from all around the world with a heavy focus on California. Q. Who has been your biggest mentor in life and work? AW: My father in law, Mickey Whitney – he never lets me give up, and he is always reminding me that life is short and to follow my dreams. Any crazy idea that I have, he has my back on making it happen and coaches me along the way, whether it is advice or positive motivation. He truly is my mentor and inspiration; we couldn’t have gotten here without him. LN: My mentor is my father. He was an amazing man. He taught me to never give up and to always believe in myself. He raised me to be a positive, loving, strong, individual woman. Q: What’s the best part about your job? AW & LN: We love what we do, we love our team, we love our brand, and we all think the same way. Coming to work is like going to play – and that is what life should be about. Q. What plans do you have for SeaLegs during this holiday season? AW: SeaLegs gets completely transformed during the holidays. We hang huge wreaths made out of corks on our massive wine cellar, decorate the entire restaurant in rustic holiday motif, and we hire Christmas carolers from the Huntington Beach
High School to sing as you enter the restaurant. We focus on holiday menu specials and desserts and pride ourselves to be the destination for your holiday celebrations or company Christmas parties. I would say we are definitely one of the more festive restaurants in town – the perfect place to cozy up to with your loved ones over a nice bottle of Cabernet. Q. Do you also host special holiday events? AW: We host a fabulous New Year’s Eve celebration that embodies the idea of glitz and glam, while celebrating with your favorite people. The New Year’s celebration includes a filet and lobster dinner, bottomless bubbles, dessert bar and live entertainment. Anyone who has been knows that this is classiest and most fun NYE celebration in town. Q. What’s your favorite holiday wine? AW: During the holidays, we like to go for heavier, more full-bodied wines, which is typically a Cabernet Sauvignon. Our Cabernet of choice is the hard to find, cult wine called Word created by the legendary sommelier and wine maker Michael Jordan. We are proud to carry Word wines at SeaLegs Wine Bar, and you will see us drinking that during the holidays. LN: Don’t forget the bubbly! Q: If you could bottle “OC Christmas” in a wine, what would it be? AW: There’s just something about a bottle of SeaSmoke Pinot Noir that says Christmas to us…or is that Christmas present? (laughs)
Q. Have you personally discovered any unusual wine/meal pairings? AW: One of the funniest pairings that was brought to our attention was mixing red wine and champagne together, they called this a spritzer and it’s absolutely delicious. Q. What’s a SoCal Christmas for you? AW: Come to SeaLegs and find out. Sunshine, family, friends, and, of course, a glass of the best! Q: What’s next for SeaLegs? Have you thought about expanding to other locations? AW & LN: Yes, we see many more SeaLegs in the future! Stay tuned. (winky face)
OC F OOD AWA RD W IE INNE R
Best C alifo Cuisin rnia e 2012
Holiday Celebrations! Book your holiday parties and events now! Celebrate joy at The Cannery Restaurant this season. Our specialized menus, attention to detail and impeccable service will be sure to create a memorable dining experience. The Cannery can accommodate parties of any size, from intimate private dinners to bustling celebrations. Contact Stevie Cruz at (949) 677-2115 or at email@example.com.
3010 Lafayette Rd. Newport Beach, CA 92663 (949) 566-0060 cannerynewport.com
WRITTEN BY: JENNIFER HOOD PHOTOGRAPHY BY: ADAM GENTRY HAIR & MAKEUP BY: SAMANTHA DAVIS AND BRIAN AGUILAR OF TONI&GUY
to the era of the juicery. This year, juice bars and juice pubs have been popping up all over Orange County. So, now is as good a time as any to start partaking in their healthy and delicious offerings. The children are back in school, summer is a distant and “Walden” filtered memory, and the holidays are looming like Mordor on the horizon. Keep your mind and body in the game and accentuate the positive. Treat them to what they’ve been craving: a break from the Starbs and carbs. We handpicked these healthy and fresh drinks for you to try swapping out for your morning coffee or lunchtime In-N-Out. Give it a whirl and watch as your psyche and body thank you for it, responding with a renewed, refreshed feeling. Grab your juice and let’s raise a toast: here’s to your health!
ALL CLOTHING, SHOES & ACCESSORIES PROVIDED BY: NOVECENTO SPORTS 7988 East Coast Highway Newport Coast, California 92657 949.715.6900 www.novecentofashion.com
| Holiday 2013 Issue
LE, CU C U
Bolsa Chica Juice
AT WH S
WHERE TO FIND HEALTHY AND FRESH JUICES IN ORANGE COUNTY
T? IN I
, T N PI OM , S ATOE
3801 Warner Ave Huntington Beach, CA 92649 562.592.4494
Beets are one of the best sources of folate and betaine, nutrients that together can fight artery-damaging compounds in your blood, lessening your risk of heart disease. The beet’s natural pigments have been found to fight cancer in lab mice.
Native Knowledge I’m not sure how they broadcast music in this place, but while we were here, we heard everything from LFO’s “Summer Girls” to “Tubthumping” by Chumbawamba. Prepare yourself for a strange time warp if a regularly utilized CD mixtape is responsible.
The Secret Spot’s name says it all. If you aren’t local to Huntington Beach or Sunset Beach, you most likely have driven past this little hole in the wall right off of PCH without ever noticing it. That’s part of Secret Spot’s charm. When you step up to the counter, you don’t get cookie cutter employees with regulation smiles and matching tees, you get real people and real, fresh food... oh, and watercolor paintings of cats playing synthesizers in ice cream cones on the walls. The vibe is eclectic to say the least. The menu is one of the few in Orange County to boast “Squaw Bread” as an offering, a genre of bread that is popular among the sprouts crowd. But today we aren’t talking about their fresh sandwiches or killer breakfast numbers. Today we’re tackling their fresh juice selection. The juice philosophy at Secret Spot isn’t of the “cleanse” variety so much as it is just an embracing of nature’s offerings. Customers can choose from concocted menu juices or create their own custom juice from the many fresh fruits and vegetables Secret Spot keeps on hand. We ordered the Bolsa Chica Juice, a savory blend which majors on a mellow beet flavor. You’d think the marrying of pineapple and beets would be shocking, but it is a non-threatening blend that goes down smoothly and easily.
Birdie Bowl & Juicery benefits:
3313 Hyland Ave, Ste A17 Costa Mesa, CA 92626 714.873.7479 www.birdiejuicery.com
Jee Shin, owner of Birdie, tells me that this drink is great for digestion, has cleansing powers, balances the stomach acids, and that it even kick starts one’s metabolism. Birdie Bowl and Juicery is one part of the Holy Trinity of drink spots at The OC Mix (the other two being Portola Coffee Lab and Seventh Tea Bar). Pilgrims come from far and wide in Orange County to partake of drinks from this divine triad, then sitting down to their laptops in The OC Mix’s common area to study or write or create the next Facebook. Birdie offers 100 percent cold-pressed, organic juices and nut “mylks” in quaintly branded bottles. If you are unfamiliar, cold-pressed juicing eliminates the grinding involved in traditional juicing, keeping more of the nutrients in the final product and eliminating the whipped quality that a blender creates. Owner Jee Shin is the same delightful, mild mannered woman behind Milk + Honey in Costa Mesa. She’s a woman who always seems to be on the right side of a growing trend. She offers us a Master Cleanse juice to sample. The juice is spicy and crisp. The kick lingers, and I feel good knowing that at any moment my metabolism will start to heat up too.
While grabbing a juice at Birdie Bowl and Juicery, be sure to also try the Chia Pudding. Remember chi-chi-chi-chia pets? Well those chia seeds are edible and happen to be very good for you. Chia is high in fiber, low in calories and makes you feel full when you eat it. Did I mention it’s also delicious? Jee Shin prepares the non-dairy chia puddings in chocolate and vanilla flavors with fruit on top. It’s naturally sweetened with honey and tastes like tapioca. A must try.
| Holiday 2013 Issue | 81
L A SH OF AP
PIN K A LE, S H
E A P P E, B A N L
Jan’s Health Bar
Locations in Huntington Beach and Costa Mesa www.janshealthbar.com
Kale is called “the Queen of Greens.” It’s a one-stop shop for iron, antioxidants, omega-3 fatty acids, vitamins A and C, fiber and sulfur (both great for detoxifying your body and keeping your liver healthy). Long before the current health trends began, Jan’s Health Bar in Huntington Beach was serving up simple, wholesome food and drinks. Jan Gafney wanted to offer the Huntington Beach community a healthy dining option that still tasted great. “Jan’s sandwiches and smoothies became ritual to the surf community and Huntington Beach residents,” says Poppy Holguin, who got her first job working at Jan’s while she was a sophomore at Huntington Beach High School. Twenty years later, Poppy purchased Jan’s and continues to carry on the tradition that Jan began back in 1972. Poppy is already spreading the good vibes, opening a beautiful new Jan’s location in Costa Mesa off of 17th Street. Renowned for it’s healthy and fresh menu, we knew that whatever healthy drink we tried at Jan’s, it would be a winner. Poppy recommended we sample the Kalelicious, as kale is so popular right now and offers many health benefits. “I enjoy the taste of Kale, however, for someone who wants all the nutritional benefits of kale but is not crazy about the taste, this is the perfect drink for them,” Poppy tells me. She’s right. This smoothie is absolutely amazing: a sweet yet mild and refreshing treat that is perfect for a snack, meal replacement or even dessert. Something that tastes this great while packing such a nutritional punch is fearsome to behold.
Native Knowledge There was a sandwich shop called The Good Earth in the back of George’s Surf Shop on Main Street in Huntington Beach back in the 1960s. Jan Gafney worked there serving healthy sandwiches and drinks to locals. (Shirt and shoes not required.) “We’d serve people naked if that’s how they appeared,” says Jan Gaffney looking back. Jan bought the spot in 1972 and renamed it Jan’s Health Bar.
| Holiday 2013 Issue
PO M JU
Locations in Laguna Beach, Costa Mesa, and Huntington Beach
The first thing you should know about Banzai Bowls is that they were the first to do Acai Bowls in the entire United States. They were also the first ones to put dragon fruit, or Pitaya, into smoothies. And there’s something to be said for the person who does anything first, especially when it becomes a sensation. Owner Joe Bard knew we couldn’t live without Acai bowls before we ever did (never had one? Be warned that to try one is to welcome an addiction). Joe is a child of Southern California. He lives a life that little boys in the Midwest dream about in their racecar beds: that one day they’ll be a California man who owns his own company, sponsors Olympic teams and surfs whenever he damn well pleases. Despite his freedom as a small business owner, you’ll most likely see
Brooks Str eet Pitaya Smo othie
A E R R I E S, M
S IN I T?
Newport Coast, California 92657
PROVIDED BY: NOVECENTO SPORTS 7988 East Coast Highway
ALL CLOTHING, SHOES & ACCESSORIES
B A NAN
Pitaya is raw, low in sugar, high in vitamin C, high in calcium and Magnesium and high in Omega-3s.
Joe at one of the three Banzai Bowls locations, doing business, hobnobbing with locals and just being all-around jovial. Upon our arrival at the Huntington Beach location, Joe serves us up a beautiful Brooks Street Pitaya Smoothie. The Pataya fruit in this drink is naturally a vivid fuscia color, and has a smooth sweet taste. The smoothies Banzai Bowls makes are thicker than usual smoothies, as they don’t use fillers like ice or yogurt - it’s just straight-up fruit. The smoothies and Acai bowls have been met with huge popularity throughout Orange County. Each Banzai location has its own vibe and its own community, all continually populated by locals and tourists alike, eagerly awaiting their turn to order.
Native Knowledge Joe first tried an Acai bowl in Brazil, where the creation originated. Once the Acai started being distributed in the United States, he began making the bowls at his house. At the goading of his friends (for whom he made the bowls) and the unfriendly push of a bad economy, Joe and his wife left their other work to start Banzai Bowls, an Acai bowl eatery. The name “Banzai” comes from the area in Hawaii his wife hails from. | Holiday 2013 Issue | 83
7988 East Coast Highway
N A N A, K A LE
er t t u B t u Pean e Jelly Tim BU
Newport Coast, California 92657
PROVIDED BY: NOVECENTO SPORTS
ALL CLOTHING, SHOES & ACCESSORIES
E R, S T R A W B
Mead’s Green Door Cafe benefits:
642 W Chapman Ave 714.771.8556 Orange, CA 92868 www.meadsgreendoor.com
Kale is a powerhouse of nutrition, with high levels of vitamins K, A and C, all antioxidant vitamins. It’s also full of anti-cancer benefits and promotes healthy eyes and lower cholesterol levels.
Mead’s Green Door Café was recently opened in Orange by the Meads, the same family that opened PJ’s Abbey (now closed) off the circle in Old Towne Orange. Gary Mead, Jr. created the new store’s concept after having become a vegetarian recently. “I wanted to be a part of the solution, not the problem,” Gary tells me. “I wanted to promote eco-friendly eating and being socially conscious of the planet.” So Gary developed an exciting and delicious menu of vegetarian and vegan offerings that even meat eaters could get behind (despite the fact that there is kale and spinach in almost every single menu item; thus, the “green” in Green Door Café). The Meads opened their new eatery earlier this year on the West side of Orange, an area they wanted to help revive. Since then, the spacious spot has garnered a loyal following. Between the cozy nooks (a great area to bring your laptop and study), the bright sunroom, the eclectic art (mostly done by Gary Mead, Sr.) and the delightfully surprising menu of good-for-you goodies (like the vegan Kale Walnut Muffins with Coconut Sweet Potato Frosting that tastes uncannily like carrot cake), there’s nothing not to like about this place. We decide to try one of the more unusual juices on the menu, the Peanut Butter and Jelly Time. The kale and spinach in this drink are almost completely masked by the yummy taste of peanut butter and strawberries. For those of you needing a sinlessly sweet treat, this is the ticket!
Mead’s has a full menu of food to enjoy with their juices. You simply must try the Buffalo Cauliflower. This crowd favorite was one of the highlights of our day: cauliflower lightly bathed in house-made vegan buffalo sauce with house-made vegan bleu cheese dip (how? Who knows?). As I enjoy this brilliant meal, I nod to the cutout of The Most Interesting Man in The World. He stands in the corner with a word bubble reflecting my own thoughts: “I don’t always eat vegetarian, but when I do, I eat at Mead’s Green Door Café.”
| Holiday 2013 Issue
Growl Juice Pub
152 N Glassell St Orange, CA 92866 714.538.5338 | www.growljuicepub.com
This six-ingredient blend is packed with vitamin C, beta-carotene, antioxidants, metabolism boosters, antiinflammatory properties... the list goes on. Growl Juice Pub is probably the most aesthetically stunning locations among our destinations. Situated in a succulent-fringed, brick building in picturesque downtown Old Towne Orange, Growl looks like it was transplanted from a hip, urban corner of Seattle. The interior boasts a varnished natural wood bar, still flaunting its unruly, winding edges that lines a large windowed frontage. The menu and decor are all retro modern. Both the ambiance and the product at Growl have been thoughtfully tied together with tight, smart branding. The vintage-inspired logo, an emblem incorporating a Bavarian growler, graces the window and the sturdy glass bottles Growl serves its juices in (ordered at standard or 64 ounce sizes). This neat package is the beautifully executed work of Josh Nichols, who was born and raised in Orange. What he’s created in the two years since he graduated from Chapman University, in 2011, is impressive to say the least. The former entrepreneur student always knew he wanted to have a positive impact on his hometown, specifically in the Circle. When his home juicing habit progressed to cold pressing, he saw a business opportunity and went for it. Growl offers a menu of cold-pressed juices, nut milks, Pitaya and acai bowls, juice flights and specialty shots and elixirs tailored for unique nutritional benefits. The Old Towne Crush juice that we tried is a delicious, sweet, and although I cannot scientifically prove it, surely good for the soul.
3000 Newport Beach Blvd Newport Beach, CA 92663 949.873.8344 | www.porrovita.com
This mixture of fruits and vegetables is great for your liver. It also has a good balance of vitamins, especially vitamin C.
Native Knowledge Growl encourages sustainability. Their standard glass bottles carry a 50-cent value with their bottle return program, and the full-size, 64-ounce growlers get you a dollar back.
This juice is the best seller at PorroVita, a spacious juice bar that opened early this year on the main drag of the Peninsula. “Most juice bars are small and loud,” says Chase Bray, one of the owners of PorroVita. “We wanted to create an open, quiet and relaxing place where people could grab a juice and hang out.” Chase and his gang made their wish a reality in PorroVita. The bar offers a relaxing, raw and modern looking space. A completely windowed frontage welcomes a bath of sunlight into a room occupied by a great, wooden common table, vintage refurbished furniture and retro, exposed light fixtures. PorroVita takes advantage of the modern space and their prime location, hosting art shows, DJ’d events and mixer nights where they pair with spirit companies like Tres Sietes tequila to offer spiked versions of their juices. PorroVita currently makes their juices traditionally, but will soon offer cold-pressed juices as well. Chase fixes us up a Luv Ur Liver juice to try, and we settle in on the wide window ledge seat to enjoy the concoction. The drink is savory and beety, with a unique kick offered by the ginger. The apple present mellows the juice out for a smooth finish.
Native Knowledge Although it’s not on the menu, you can order anything “Vita Style,” or with habanero in it. Why would you want to do that? Chase tells me that the spicy pepper dilates your blood vessels when consumed, cleansing you of toxins.
| Holiday 2013 Issue | 85
23 years of excellence. only the highest quality ingredients through responsible sourcing & practices, using only local organic farms & sustainable sheries.
brunch. lunch. dinner. happy hour. private events. champagne brunch saturday & sunday 11am-3pm lunch & dinner daily happy hour monday-friday 3-7pm late night hours thursday-saturday 714.979.2400 www.scottsrestaurantandbar.com 3300 bristol st., costa mesa ca 92626
PHOTOGRAPHY BY: DHRUMIL DESAI STYLED BY: JESSICA MEISTER
| Holiday 2013 Issue
BRINGING THE HEAT
BLACK, STARR & FROST 341 Bayside Dr. Newport Beach, CA 92660 949.673.1771 ALL MODELS PROVIDED BY OTTO MODELS MODELS: Brittany Leighton, Christopher Shafii, Aspen Brandy Lea, Caitlin Leahy HAIR/MAKEUP BY: Cole Saad, Henry Abraham HAIR BY: Michael Bui GOWNS PROVIDED BY: Jessica Barkley 303 Broadway St. Laguna Beach, CA 92651 949.338.1408 JEWELRY PROVIDED BY: Black, Starr & Frost | Holiday 2013 Issue | 89
SIDEDOOR 3801 East Coast Highway Corona del Mar, CA 92625 949.717.4322
MODELS: Joshua Benjamin, Katie Bozner, Alexandra Dickens, Andy Lehmann HAIR BY: Michael Bui, Joey Frank MAKEUP BY: Elfie Simon, Henry Abraham CLOTHING & JEWELRY PROVIDED BY: Rapparound PR 519 N. La Cienega Blvd. Suite 202 West Hollywood, CA 90048 310.424.5269
| Holiday 2013 Issue
CATAL RESTAURANT 1580 Disneyland Dr. Anaheim, CA 92802 714.774.4442
MODELS: Anna Patton, Derik Gonzalez HAIR BY: Michael Bui MAKEUP BY: Henry Abraham JEWELRY & CLOTHING PROVIDED BY: Rapparound PR 519 N. La Cienega Blvd. Suite 202 West Hollywood, CA 90048 310.424.5269
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SOCO COLLECTION 3303 Hyland Ave. Costa Mesa, CA 92626 949.760.9150
MODELS: Mason Colombo, Inara Naranjo HAIR/MAKEUP BY: Cole Saad JEWELRY PROVIDED BY: Rapparound PR 519 N. La Cienega Blvd. Suite 202 West Hollywood, CA 90048 310.424.5269
| Holiday 2013 Issue
MARO WOOD GRILL 1915 S Coast Highway Laguna Beach, CA 92651 949.793.4044
MODELS: Alex Heim, Keenan Allen, Alex Ramadan GROOMING BY: Henry Abraham
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| Holiday 2013 Issue
THE HOBBIT 2932 East Chapman Ave. Orange, CA 92869 714.997.1972
MODELS: Molly McCune, Brooke Hanmer, Taylor Bawcombe HAIR PROVIDED BY: Michael Bui MAKEUP BY: Meredith Andrée De Leon, Lyndsay Michelle Anderson SWEATER PROVIDED BY: No Rest for Bridget 250 E. 17th St. Costa Mesa, CA 92627 949.645.3026 CLOTHING, JEWELRY & ACCESSORIES PROVIDED BY: The Hidden Jewel 1686 Tustin Ave. Costa Mesa, CA 92627 949.574.2160
ANTONELLO 3800 S Plaza Dr. Santa Ana, CA 92704 714.751.7153
MODELS: Joshua Beard, Pamela Moses HAIR BY: Michael Bui MAKEUP BY: Henry Abraham JEWELRY PROVIDED BY: Rapparound PR 519 N. La Cienega Blvd. Suite 202 West Hollywood, CA 90048 310.424.5269
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T R E P EX
R E P EX
Brand g in h t lo C . o C Tank Farm & raveled T s s e L d a o R Takes the
n a time when clothing trends are combined with styles from various decades to make a fashion statement where anything goes, it’s almost impossible for a brand to stand out. Never mind the rest of the world, our own country has one of the biggest and competitive marketplaces, so it’s rare when a business or clothing brand can rise above without breaking the timeless all-American lifestyle brands consumers have come to expect. Southern California clothing brand Tank Farm & Co. is on that verge. If you haven’t heard of them, chances are you soon will, because Tank Farm has broken the seal on the underground status they have been persistent on maintaining for so long. Yet, although becoming an ultra popular clothing brand wasn’t necessarily number one on the owners’ todo lists - they may have nowhere else to go but Numero Uno.
Meet John and Mike Anderson, the laidback brothers and owners of a clothing brand that has survived a colorful decade to say the least. Upon meeting them, I felt a little like I had walked onto the set of “The Outsiders” or a Steve McQueen flick, as they both embody that tough but easy going all-American vibe. Their life experiences have clearly shaped who they are today. It’s actually been over a decade since they started this journey, working as a small music record label, giving away t-shirts they made out of their garage. However, their future had a lot more in store for them. Built with raw talent and a fashion sense instilled in them from their granddad, who began as a typesetter and opened up the family’s first printing shop, the Anderson brothers set out not knowing where the road was taking them, but soon found pay dirt following one simple rule: tapping into their passions. Born and raised in Cypress, the brothers took what they knew best and quickly turned it into an engine that has been building steam over the past several years. Now based in Seal Beach and already filtering into several types of different markets, the brothers are reinventing the game on everything from clothing to motorcycle helmets and even beef jerky, while clearly becoming a brand that can last throughout the ages. The brothers stop for a moment to invite us into their man cave to share some scotch and bleed us some ink. 98 |
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WRITTEN BY: ED HALEY PHOTOGRAPHY BY: ADAM GENTRY
SHOP Q: So how did Tank Farm start? JOHN ANDERSON: It was around the late ‘90s, and we were in a band. We started making t-shirts out of our garage for our band and gave them to anyone that wanted one. That’s really where the idea of our clothing style comes from. It was very musically influenced, and as we grew musically, the styles would change. Q: From where does the Tank Farm name derive? JA: Tank Farm was the name of our record label. The area where we grew up in Cypress built these huge oil tankers, and it was sort of a staple in our community. You could bike or run around this huge area where they built these tankers. Mike thought it would be a good name for our record label, and we went with it. MIKE ANDERSON: It was a fitting name since John is bigger than me and sort of built like a tank. Q: So the theme for the brand has been built around the musical influence and neighborhood that you guys shared growing up? JA: You can see a lot of our clothing styles being worn by bands like the Lumineers or Band of Horses. It was that classic “Americana” style, with dark denims, plaids, t-shirts and boots. We feel our styles and fashions evolve with music. That’s a lot of what Tank Farm means…the classic all-American style that has evolved but become timeless at the same time. All guy stuff. MA: A lot of the inspiration came from our grandpa…as you can see in his picture on the Tank Farm website. Everything really started with him. The picture is of him in 1950 in Laguna Beach with that old-style classic look that has been our iconic symbol. We gained a lot of experience for making clothing from our grandpa, because he opened up a screen-printing shop back in the 1970s. Ink is in our blood, so to speak. Q: He has that classic James Dean and Steve McQueen style that your shop seems to be themed around. Speaking of which… where else can a guy shop and hang out at a bar at the same time? This is cool. JA: We have events here from time to time and will have some of our musical friends
come in and play some tunes. Sometimes we’ll hang out with clients and customers after store hours and have some drinks and shoot some chit chat, all free of course. Q: It’s a total man cave. All you really need now is maybe a barbershop set-up. Has it always been just products for men? JA: We actually thought about the barbershop, but we couldn’t make it work. Yes, it’s pretty much always been about us guys. It’s a one-stop guys shop, products for gentleman of sport and leisure. Q: What’s in store for the future of Tank Farm? It seems you guys have really been sort of underground over the past decade…it hasn’t always been easy to find you in stores. JA: It wasn’t so much that we were “underground,” but more that before we even knew we were going anywhere with this, we were still selling t-shirts out of our small place here in Seal Beach and turning huge profits. At that point we sort of stopped and thought…ok, wait…we have something here, and we turned focus. Q: Things happened pretty quickly from there, it seems? JA: It’s always been trying not to grow too big too fast and to just do things right. Our first big accounts were with Fred Segal and Urban Outfitters. Then, we ended up in Nordstrom and Bloomingdales. At the time, you didn’t see Tank Farm everywhere, but we would pop up for a while in one of those stores or in some of the smaller boutiques. Then, the 2009 economical collapse happened. Now, we are more focused on Tank Farm and Co., which consists of several other brands in our stores and on the website. Q: Did the economy crash affect you? MA: We definitely had to revamp and reconsider where we wanted to go. It was tough seeing a lot of our friends’ companies fall apart and close down. We definitely didn’t want that to happen to us, so we went back to the drawing board and came up with some ideas for moving forward.
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Q: What other brands are you showcasing in your Seal Beach store? MA: We carry multiple brands like Redwings, Levi’s to Imperial Pomade, Rain Optics, Brixton and Bell motorcycle helmets. JA: We are looking into maybe opening a second location, too.
Classic and Exotic Automobiles BUY - SELL - TRADE - CONSIGNMENT Formula 1 Memorabilia Die Cast Collectibles
Q: So anything new for the Tank Farm line? You guys have done great with keeping it interesting. JA: We aren’t trying to be everything for everyone. Less is more. Our main focus is that guy, 25-45 years of age, who is looking for that real all-American man’s man style. MA: For right now, we just want to keep it lean and mean with USA-made products. We are launching our denim line this holiday. It will be the kind of denim that you can beat up and ride around on your motorcycle with, or go to dinner with your girlfriend afterwards. These jeans will withstand the test of time. Q: Is Tank Farm & Co. involved in any other markets? JA: You can see a lot of our stuff in the film “Oblivion” with Tom Cruise. We started getting involved pretty heavily in the film industry and helping with props and what not. We love it because we are also such big movie buffs. Q: How is Tank Farm fitting out here in Seal Beach? MA: We went to high school out here, and it’s a pretty neutral town. It’s sort of between everything. Seal Beach has that timeless feel to it also. It has one of the oldest boardwalks. A lot of our friends and family that we grew up with will come and see us from time to time, because they still live around here. We have private events and like to get involved with a lot of the communities and businesses around here. There are quite a few big musical artists that we are really good friends with that will stop by and do some music sets, so we’ll close down the shop and let the guests come in and enjoy some drinks and music. Q: Do you any philanthropic work with the community? MA: We make t-shirts for the car shows and the parades around here. We do apparel for a lot of the businesses around us and will sit with the City of Commerce and see what we can do to help out with the local businesses. You will also see us doing a lot with musicians, too; we’re always interested in doing things for the music industry. Q: What do you guys do in your free time? JA: We mostly just hang out with the family these days. We’re both married with kids now, so any free time goes to them. There are a lot of great bars and restaurants around us that we like, too. 320 Main are good friends with us and always have good food and great drinks. Beachwood BBQ has some of the best food, too. MA: The party days are somewhat behind us, but we still like to get out and go to concerts or hit the beach. Q: Have you guys ever thought of doing anything else? MA: That’s really hard to think about, actually. There was never a “Plan B” for us. There have been several close calls, but we have always loved what we do and have always kept our focus on being a couple of regular guys just following our passions. It’s all about that ink pumping through our veins.
1609 Pomona Avenue Costa Mesa, CA 92627 Call: (949) 612-8007
Emial: info@BeverlyHillsMotorsport.com www.BeverlyHillsMotorsport.com Click on ‘Vehicle Showroom’
Q: Any advice to those that wants to follow in your footsteps? JA: We have always been into helping other people and giving advice on how to go about doing things they love to do. There aren’t a lot of things in life that will allow you to do that, and we wouldn’t change that for anything. Hanging out with our family and friends or hanging out with people like you and having some scotch; that’s always been the goal. It’s about doing what you love to do…failure is not an option when you are following your passion. Q: Well said. How about some more scotch? TANKFARM & CO. Flagship Store Seal Beach 212 1/2 Main Street Seal Beach, CA 90740 562.594.4800 www.tankfarmclothing.com Store Hours MON-THUR 10AM-6PM FRI-SAT 10-7 SUN 10-6
A Holiday Rendezvous Dazzles with Uptown Fashion and an Unexpected Finale PHOTOGRAPHY BY: JEFF FARSAI STYLED BY: STYLE BY F.E.A HAIR & MAKEUP BY: NOEL SWEENY OF HEY SAYLOR COSMETICS MODELS: BRYANA HOLLY OF NO TIES MANAGEMENT JUSTIN FARR OF SHAMON FREITAS TALENT AGENCY LOCATION: THE GRAND DEL MAR
www.thegranddelmar.com 5300 Grand Del Mar Ct, San Diego, CA 92130
CLOTHING PROVIDED BY: Zara www.zara.com/us VERMEIL, TOURMALINE RING PROVIDED BY: Geoffrey Scott www.geoffreyscott.us HANDBAG PROVIDED BY: My Sister's Closet www.mysisterscloset.com | Holiday 2013 Issue | 105
CLOTHING PROVIDED BY: Zara www.zara.com/us VERMEIL, TOURMALINE RING PROVIDED BY: Geoffrey Scott www.geoffreyscott.us BRIDAL RING SET PROVIDED BY: Mark Patterson Designer Jewelry www.markpatterson.com
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CLOTHING PROVIDED BY: Novecento Boutique www.novecentofashion.com VERMEIL, TOURMALINE RING PROVIDED BY: Geoffrey Scott www.geoffreyscott.us BRIDAL RING SET PROVIDED BY: Mark Patterson Designer Jewelry www.markpatterson.com 108 |
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CLOTHING PROVIDED BY: Novecento Boutique www.novecentofashion.com EARRINGS PROVIDED BY: Geoffrey Scott www.geoffreyscott.us
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LINGERIE PROVIDED BY: La Perla www.laperla.com NECKLACE PROVIDED BY: Geoffrey Scott www.geoffreyscott.us EARRINGS PROVIDED BY: Mark Patterson Designer Jewelry www.markpatterson.com 112 |
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DRESS PROVIDED BY: J.Loren www.byjloren.com COAT PROVIDED BY: Zara www.zara.com/us HANDBAG PROVIDED BY: My Sister's Closet www.mysisterscloset.com 114 |
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L O CA L EL O O KS
GHT TO A GIRL’S FROM AN ELEGANT DATE NI -READY LOOKS NIGHT OUT, THESE HOLIDAY LEBRATION ARE PERFECT FOR EVERY CE
ore than any other time of year, the holidays are a time for celebration. Whether you’re planning a dinner out with family, a romantic date night or
memorable night out with friends (and maybe a few bad decisions), we’ve got your social and sartorial choices carefully curated for maximum fun and effortless style. Thank you to Refresh Talent Agency and ZARZAR Modeling Agency for providing all models in Locale Looks.
| Holiday 2013 Issue
WRITTEN BY: SCOTT WICKEN PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS STYLED BY: STYLE BY F.E.A.
REV YOUR ENGINES
A car that truly pushes the edge demands an equally striking fashion statement. A modern gown with architecturally inspired lines is guaranteed to wow. Black is a natural color choice, of course, but a runway-inspired cobalt blue is truly this season’s statement-making hue. Finish the look with a sleek ankle bootie for a cool, downtown edge.
With its rich tradition and racing heritage, The McLaren Motor Company truly embodies its philosophy of: “If it doesn’t push the edge, it isn’t good enough.” Offering the finest in exotic super cars at its Newport Beach dealership, a sleek, powerful ride from McLaren is a surefire way to add some drama and excitement to your holiday season. PCH is calling your name…buckle up; here we go.
WHERE? MCLAREN NEWPORT BEACH 3540 West Coast Highway Newport Beach, CA www.mclarennb.com
WEAR (Get these looks!) APPAREL PROVIDED BY: Anastasia Boutique 470 Ocean Ave Laguna Beach, CA 92651 www.anastasiaboutique.com
ACCESSORIES PROVIDED BY: Madison Bleu 2425 Park Ave Tustin, CA 92782 www.facebook.com/ ShopMadisonBleu | Holiday 2013 Issue | 119
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Wine-Down WHERE? ONOTRIA WINE COUNTRY CUISINE 2831 Bristol St. Costa Mesa, CA 92626 www.onotria.com
WEAR (Get these looks!) APPAREL PROVIDED BY: Anastasia Boutique 470 Ocean Ave Laguna Beach, CA 92651 www.anastasiaboutique.com ACCESSORIES PROVIDED BY: Madison Bleu 2425 Park Ave Tustin, CA 92782 www.facebook.com/ShopMadisonBleu
Onotria Wine Country Cuisine truly defines “hidden gem.” Nestled in the uber-hip SOBECA section of Costa Mesa, this culinary oasis serves as a vehicle for Chef Massimo Navaretta’s seasonal, wine-driven Italian cuisine. Whether you’re enjoying a perfect pairing of Sangiovese and antipasti with your best friend or a decadent Bolognese and a glass of Barolo with that special someone, Onotria is sure to delight this holiday season. We know, we know, the holiday season is all about sparkle. For a small dose of shine, pair a sparkled clutch with some classic va-va-voom in the form of a show-stopping red dress. Heads will turn, jealousy will ensue. Don’t say we didn’t warn you. For a chic, casual take, drape a sequin vest over a sheer layer and pair with your favorite denim.
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WHERE? BASILIC RESTAURANT 217 Marine Ave Balboa Island, CA 92662 www.basilicrestaurant.com
WEAR (Get these looks!) FAUX-FUR COAT PROVIDED BY: Variant 112 Avenida Del Mar San Clemente, CA 92672 www.downtownsanclemente.com/variant ACCESSORIES PROVIDED BY: Madison Bleu 2425 Park Ave Tustin, CA 92782 www.facebook.com/ShopMadisonBleu MEN’S CLOTHING PROVIDED BY: Zara 555 Shops at Mission Viejo Mission Viejo, CA 92619 www.zara.com
Bienvenue, Basilic Since 1997, Chef and owner Bernard Althaus’s Basilic Restaurant on Balboa Island has been charming diners with it’s intimate, romantic setting and its delectable Swiss French cuisine. What better way to celebrate the season than with a date night that is not only candle-lit romantic but a delight to the palate as well! From classic French onion soup to his renowned Swiss raclette and crème brulee, Chef Althaus’s Basilic is the ideal date night dining destination. A holiday date night demands sophistication. For the gents, a dark chino and blazer combination is sure to impress. A seasonally appropriate burgundy blazer is bold to be sure, but when grounded with dark pants and a classic white button down it makes for a dynamic sartorial statement. For the ladies, a chic cocktail dress with a splash of color makes the perfect evening choice. A faux-fur coat and modern metallic heels finish the look with a touch of glamour. Romance is in the air…check, please!
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Celebrating the Classics For over 30 years Luciana’s in Dana Point has been serving up rustic Italian dishes and stellar service in it’s homey environs. If you’re looking to add Italian flavor to your holiday celebrations this year, Luciana’s handmade pastas, Northern Italian specialties and seasonally driven specials are sure to provide swoon-inducing flavors and old world hospitality. For an elegant evening out, simple silhouettes and ladylike details are the order of the night. Accessorize a sleek shift dress with a layering necklace for chic simplicity. A vintage-inspired lace dress and classic pearls add an air of romance to your evening style.
WHERE? LUCIANA’S RISTORANTE 24312 Del Prado Dana Point, CA 92629 www.lucianas.com
WEAR (Get these looks!) APPAREL AND ACCESSORIES PROVIDED BY: Variant 112 Avenida Del Mar San Clemente, CA 92672 www.downtownsanclemente.com/variant | Holiday 2013 Issue | 125
Luxury Lounging Combining the best of award-winning, Italian cuisine, cuttingedge mixology and a see-and-be-seen lounge, Laguna Beach’s Mare has elevated the night out experience to new heights. From acclaimed chef Alessadro Pirozzi (of Alessa) comes traditional Italian specialties with a modern flair; and once you’re done polishing off a fantastic plate, the night is actually just beginning. The lights go down, the music comes up and flocks of SoCal’s lovelies dance and drink the night away. Can you say “holiday hot spot?” We can. What better way to celebrate the season than with a fun night out with your go-to girls? Give your chic peplum cocktail dress a modern edge with a pop of metallic for accessory success. Elevate your sexy black mini (a girl’s real best friend) with a bold print top and a fun, vintage-inspired clutch. We’re sorry though; we can’t take responsibility for all the hearts you’re going to break with looks like these.
WHERE? MARE CULINARY LOUNGE 696 S. Coast Highway Laguna Beach, CA 92651 www.mareculinarylounge.com
WEAR (Get these looks!) CLOTHING AND ACCESSORIES PROVIDED BY: Madison Bleu 2425 Park Ave Tustin, CA 92782 www.facebook.com/ShopMadisonBleu Variant 112 Avenida Del Mar San Clemente, CA 92672 www.downtownsanclemente.com/variant | Holiday 2013 Issue | 127
WRITTEN BY: KELSEY MOREAU, KORRIE LUKEI, AND KAELI REED, THE IDENTICAL TRIPLET SISTERS OF TRIPLET LIVING, WHERE’S THE PARTY 270 E 17th St # 12A Costa Mesa, CA 92627 949.722.1803 www.wheresthepartyoc.com
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TRIPLETLIVING.COM | PHOTOGRAPHY BY: CHRIS CHAVIRA | STYLED BY: STYLE BY F.E.A. | MAKEUP BY: KELSEY MOREAU | HAIR BY: KORRIE LUKEI
he leaves are changing, the pumpkin spice lattes are being brewed, and scarves have become more than just a trendy accessory. Fall is here, and that means, the holiday season is nearly upon us. In this holiday edition of That’s What Three Said, we are going to take you on a fun, gift buying-inspired day around Orange County. Come along with us as we go on a hunt to find something perfect for everyone on our list. We are sure you will discover something you might just have to have, too.
1259 S. Coast Highway Laguna Beach, CA 92651 949.715.4200 www.taimboutique.com
t a h W That’s
PPING O H S DAY HOLI DITION
For our first stop, we headed to South Laguna to the fabulous Taim Boutique. Named after the Irish wording meaning, “I am,” we just adore Taim! This adorable shop is lined with the finest fashions and accessories. There is something for everyone from candles, Royal Apothic perfume, jewelry or a new ensemble for that fashionista on your list. Owner Kendra Pearce and her styling team will work with you to find the perfect gift. We had so much fun choosing outfits for each other! The wonderful ladies of Taim gift-wrapped our presents, too, so that we couldn’t see the clothes we picked out for each other. But let’s be honest, we’re triplets, we share clothes, so it felt like we were shopping for ourselves!
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802 S. Coast Hwy
Laguna Beach CA 92651 949.497.3121 www.cottagefurnishings.com
After Taim, the three of us coasted up PCH to Cottage Furnishings. The moment we stepped inside this nautical decor wonderland, we scattered! There were so many incredible things to look at – large beautiful lamps, rustic furniture, candles, lovely bedding and so many one-of-a-kind gems! We could have stayed here all day. Kelsey found a quilt in the bedding section, perfect to spruce up her guest room for out of town guests during the holidays. Kaeli grabbed a beautiful rustic sign for her friend’s new nursery, and Korrie came away with a giant throw pillow embellished with an anchor on the front, which she knew her sister in-law would love. Thrilled to have so many people checked off our gift list, we waved goodbye to the shop’s owner and her daughter Aviella.
3636 East Coast Hwy Corona del Mar, CA 92625 949. 673.9466 www.hollysharp.com
Two words: Beach Chic! We felt right at home in this Corona Del Mar boutique. Just seeing the dreamy displays in the grand windows from PCH got us in the holiday spirit. Holly Sharp mixes an enchanting costal vibe with a fresh elegance. We knew that we would find fabulous treasures for the moms, sisters and BFF’s in our lives, as well as perfect holiday party attire for ourselves. With so many dresses, skirts, tops and accessories to choose from, we couldn’t just pick one. So, Merry Christmas to you, you and you!
401 Newport Center Drive Newport Beach, CA 92660 www.shopfashionisland.com
Then it was off to Fashion Island for some more shopping fun. Fashion Island is home to many luxury stores and located just off the coast. It makes shopping feel like a vacation experience. With a broad range of store choices, you can shop for just about anyone on your list in this one location. For us, we had our sights on jewelry.
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Fortunately for us, sisters make the perfect shopping accomplices to help drop hints to our husbands during the holidays!
203 Newport Center Dr. Newport Beach, CA 92660 949.721.9010 www.traditionaljewelers.com
We strolled over to the luxurious Traditional Jewelers, located in the middle of Fashion Island, which has been home to Traditional Jewelers since 1991. The lavish jewelry store has a unique selection, including watches, rings, necklaces, bracelets and much more. With the superior service we received, we were able to settle on a beautiful, limited edition necklace for our mom. It is a gift that is as special and unique as she is! While we were there, we could not help adding a few glamorous pieces to our wish lists, too. Fortunately for us, sisters make the perfect shopping accomplices to help drop hints to our husbands during the holidays! | Holiday 2013 Issue | 133
Sweet & Saucy 7922 East Coast Highway Newport Coast CA 92657 www.sweetandsaucyshop.com Email only: firstname.lastname@example.org What holiday season would be complete without some fabulous sweets? We headed over to the place with SWEET in the name, Sweet and Saucy, located in the prestigious Newport Coast. Sweet and Saucy has been a resident of Newport Coast for about a year. The go-to bakery for specialty cakes and desserts is also the perfect place to get your holiday treats this season. A special edition to the already delicious menu, are the miniature pumpkin caramel cheesecakes with a gingersnap crust as well as pumpkin cupcakes with cinnamon cream cheese frosting! Yum! Coming in December, you can’t miss the delicious chocolate peppermint cupcakes or the eggnog and gingerbread spice macaroons! They are the perfect hostess gift when attending holiday parties this season. While we were there picking up some delicious cupcakes for our own party, we couldn’t help snacking on a few treats right away. You can also visit their fabulous second location in Bixby Knolls: 3722 Atlantic Ave, Long Beach, CA, 90807. If you are lucky, the adorable co-owner Melody Brandon might help you. Tell her we said hi!
Where’s The Party 270 E 17th St # 12A Costa Mesa, CA 92627 949.722.1803 www.wheresthepartyoc.com Our shopping trip was almost complete with only two more stops to make. First, we needed to get our goodies all wrapped up. So, we headed to Where’s the Party, Orange County’s one-stop shop for all your party needs. The very helpful and friendly team at Where’s the Party did an exceptional job wrapping our gifts and setting the stage for our holiday party. We knew we would turn heads when we entered the party with the dozens of red polka dot and green balloons along with the beautifully wrapped towers of presents! We know our loved one’s feel extra special when they see the fun and creative detail that went into the wrapping of their gifts. They are so pretty they might not want to open them…
Juliette Kitchen + Bar 1000 Bristol St. N Ste 11 Newport Beach, CA 92660 949.752.5854 www.juliettenb.com Our car bursting with red and green balloons, we proceeded to our last stop. Not wanting to show up empty handed to our final destination – our first holiday party of the season – we decided to grab a special bottle of wine for the hostess, who happens to be an avid wine enthusiast. We knew Juliette Kitchen + Bar would be the perfect place to find a selection of unique and small production wines. The cozy restaurant located in the shopping center off of Jamboree and Bristol offers delicious food along with a great selection of wines for purchase. Co-owner and Wine Merchant, John Hughes gave us a few suggestions: 134 |
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3033 Bristol St Costa Mesa, CA 92626 714.432.8200 www.watchconnection.com
Our next stop was the Watch Connection. We wanted to get something unique for our husbands, something that would really wow them, and the Watch Connection turned out to be the perfect choice! This luxury watch store has many limited edition watches you are not going to find anywhere else, and they carry brands like Ulysse Nardin, Hubolt, Bell & Ross, Franck Muller and many more. The knowledgeable staff is sure to help you find the perfect gift this holiday season. We had fun learning
about the different brands and selecting the perfect watch for each of our men. The Watch Connection even engraved the watches we chose, making them extra special. The rare watches are handcrafted, and the quality can be seen in each one. We are so excited to see the look on our husband’s faces come Christmas morning…if we can wait that long.
*Soliste: a lovely Pinot Noir, Soliste is a term used in Burgundy that refers to the barrel the winemaker sets aside for family and friends. This sounded like the perfect gift! *Erbacher Marcobrunn Riesling Kabinett Schloss: a delicious German wine from the oldest family-owned winery in the world, since 1400. *Picpoul de Pinet Domaine Julie Benau: we knew our hostess would love to try this beautifully bottled wine made in France by a female winemaker. How could we choose just one of these recommendations? So we decided to bring home one of each! Three triplets, means three bottles of wine, right? Next time will stay for Juliette’s beautiful charcuterie.
But, it was time to get to the holiday party, so we waved goodbye to John, driving away in our car which was packed with so many wonderful local gifts that we could have filled Santa’s sleigh. | Holiday 2013 Issue | 135
IN EVERY PERFORMANCE. AT VANGUARD UNIVERSITY, THEATRE ARTS STUDENTS BENEFIT FROM AN INTIMATE PROGRAM WITH BIG PERFORMANCE OPPORTUNITIES. Our nationally accredited, award-winning theatre arts program stages multiple productions each year of the highest caliber, providing numerous opportunities for students to gain valuable hands-on experience in acting, directing, writing, and technical stagecraft. At Vanguard, your story matters in every area of your education. Our small class sizes, distinguished by professor-mentor relationships, will equip you with the skills, knowledge, and experience you need to prepare for a Spirit-empowered life of Christ-centered leadership and service. Vanguard promises to give you essential tools to go beyond the expected and live the story God has for you. At Vanguard, your story matters. Where will it take you next?
TROY IWATA â€™14 MUSICAL THEATRE MAJOR; PLAYED CORNY COLLINS IN HAIRSPRAY; Jungle Cruise Skipper at Disneyland Resort; Theatre Department Student Representative
DEAN O’MALLEY Talks World Records, Pushing Boundaries and Flying High with JetPack America WRITTEN BY: AFTON LARSON PHOTOGRAPHY BY: SIERRA PRESCOTT
einforced by three exclamation points and underlined twice, AVOID UNINTENTIONAL BACKFLIP is as emphatic a personal warning as they come. I’d been watching the safety video before my first time out with Jetpack America, and I was taking notes. I was the girl with a spiral in her lap, watching an eight-minute instructional video, jotting down helpful reminders. Because “ohmygawd” there were at least a hundred scenarios in which I was convinced would lead to deadly embarrassment. Thus, the notes. Unintentional backflip, hovering midair, bring it. My notes would protect me. As would my instructor, coaching me from land through the waterproof radio inside my helmet. The guys running this operation are like the guys who lived next door to you in college. They sweet talk their way through every missed assignment in your math class and have this frustrating charm that makes you feel cute against your own will. One remembered seeing the job for Jetpack America posted online and initially thought it was a prank. The idea that a water-powered jetpack can make you airborne still seems a little futuristic. But it’s real. You can fly. Since April in Mission Bay, while everyone around you is paddleboarding, kayaking, jogging, and bike riding, you can fly. Jetpack America uses the Jetlev (read: jet levitation) technology to pump over one thousand gallons of water a minute through a 33-foot hose connected to your jetpack. It’s the thrust of the water released from dual nozzles attached to your pack that gives you wings. 138 |
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So long as you’re doing it right, that is. I don’t recommend you throw your video training out the window when instinct takes over. On your first flight, your instructor controls the throttle, which allows you to focus on steering alone. We’re talking micro-movements here, raising and lowering your arms with the smallest, barely perceptible adjustments. It’s a game of subtlety, but when your natural reaction is to throw your hands overhead in an attempt to regain some balance, all the note taking in the world won’t save you. That unintentional backflip? Did one. Unceremonious faceplant? Nailed it. The beauty of the Jetlev is that trial and error with a jetpack is still really, really fun. At no point does it feel unsafe or unsettling, and this from someone who fell out of a second story window early on in life. I get it, people afraid of heights, so don’t count yourself out. The Jetlev experience exists within your comfort zone. With ten tiers of tricks to work through, from the stairway to heaven to 360 spins and corkscrew flips, there’s some serious entertainment to be had at every level. Girls, you’ve got this year’s present on lock. He doesn’t want cufflinks. He doesn’t want a new wallet. Jetlev is jetlove. For my flight, Jetpack America sent out the best to talk me through the basics. Dean O’Malley, President of Jetpack America, knows the Jetlev as only someone who’s explored its every limitation can. After trading in a life on corporate cruise control, O’Malley took to the skies. In his short time with Jetpack America, he’s set a world record and helped grow a business that provides what is fast-becoming a staple summer activity in San Diego. They call him Superman. And me? Superfan.
THE EXPERT DEAN O’MALLEY The President of JetPack America
Notorious for being a World Record Breaker
Q: You left a completely different profession for a startup, took a bit of a gamble, and came on board with Jetpack America. What led up to the change? What was the final push that made you realize you were all in? DEAN O’MALLEY: Joining Jetpack America wasn’t necessarily a gamble; it was something I felt right about from Day One. When I left my position at Chase, I knew it was the right decision despite the uncertainty ahead. My friend from UCSD, Katie Morris, showed me a video of the Jetlev and told me about the company she and her dad were starting. I was immediately awestruck by the concept and because I knew it had the potential to be the next big thing, I jumped at the chance to join the team. It took some time to convince the rest of the company (all five people at the time) that I was right for the job, but two years, three flight centers, thirty employees and five thousand customer flights later, they’ve finally agreed that hiring me was a good decision.
Q: Were you a risk-taker as a kid? When did you first get a taste of that adrenaline high? DO: As the youngest of three boys, I was always trying to keep up with my older brothers and my parents encouraged me to push my limits. Whether it was skiing in Mammoth at the age of five or river rafting down the Colorado at nine (when they lied and said I was 11 to get me on the trip), I’ve always considered myself a “calculated” risk-taker. Skateboarding was my first real taste of adrenaline, but snowboarding is where I started to push myself, building jumps in the backcountry to backflip from, or searching for the steepest chutes or the biggest cliffs to drop. In everything I do, I always weigh the pros and cons and the likelihood of various outcomes before trying something “crazy.” The mind will often exaggerate possible negative outcomes as a defense mechanism, but if you can silence some of that noise, you’ll see that most fears are unfounded. It’s proven by the number of times people do something and ultimately say, “Oh, that wasn’t as bad as I thought it was going to be.”
Q: Years later, you were able to use that love of pushing boundaries to set a world record. When did you start considering the Catalina flight as a possibility? DO: The whole Catalina flight idea had been kicked around long before I joined the company. For boaters in the Southern California area, Catalina is a very common day trip. When someone asked about the fuel capacity and range of the Jetlev, (it was common to ask) whether or not it could make it the 26 miles from our office in Newport Beach to Catalina. With the 22-gallon fuel tank and the quoted range of 80 miles by the manufacturer, the answer was always, “Yes, but no one had… yet.” Within the company, we’d joked about who would do it and how difficult it would be, but it wasn’t until Eric Longabardi, now our full-time media-consultant/PR rep/news-wrangler, came on board that the idea took shape. He told us that the Catalina Air Show was taking place at the end of September where, ironically enough, they were going to be celebrating the 100th anniversary of | Holiday 2013 Issue | 139
Glenn Martin’s flight from Newport to Catalina. Glenn’s flight established a world record for the longest distance traveled by plane over water, so it seemed the perfect opportunity to finally see if the jetpack trip could be done. If all went well, it would ring in the next 100 years by setting a world record for the longest distance traveled by jetpack. Seeing as I was still the only full-time employee of the company at the time and the only one crazy enough to dedicate the effort to make it a success, I found myself begrudgingly nominated to pilot the jetpack for the crossing. Q: How did you train? Aside from not finishing, were there any other concerns that had you worried? DO: Once the project had gained momentum and news outlets were informed, there was no turning back. I started to think about what I’d need to do to actually make it happen. Anyone who’s flown the Jetlev knows the two main pain points: the seat and the shoulders. After about 20 minutes in the pack, the not-so-ergonomic seat starts to become really uncomfortable in places you don’t want to feel pain and the shoulders start to burn. For the seat issue, there is a trapeze, which is essentially a footrest that hangs down and allows the pilot to lift some of the weight off the seat. For the shoulder pain, there isn’t much that can be done other than strengthen the shoulders. I started doing shoulderraises with five-pound weights at the gym to mimic the minor adjustments of the jetpack control arms; incrementing each day until I was able to do 1000 reps. The next concern was the actual flight time. Having done 99 percent of my flying in the nice calm waters of Newport Harbor, we had no way of knowing how fast we could actually expect to go on the open ocean. With perfectly glassy water, the Jetlev can hit speeds of up to 30 mph, but with any chop at all, the top speeds are much lower. At 30 mph, the Newport to Catalina trip could be done in less than an hour, but the conditions wouldn’t be that perfect. To be conservative, we estimated speeds of 10-15 mph, which would mean 2-3 hours. When I first signed on to try the Catalina crossing, my longest flight was about 45 minutes. Part of my training was to do longer and longer flights to better understand what to expect from both the equipment and a physical standpoint. A week before the flight, I completed a twohour open ocean flight. Little did I know the actual flight would end up taking more than twice that long. Q: Tell me about that day. What was the physical strain of the 4.5-hour flight? DO: When my alarm went off at 4am that morning, I was waking up from a far-fromrestful night of sleep. The evening before, I had flown the Jetlev from the Jetpack America office to our CEO John Morris’ boat, The Jolly J, at Newport Dunes. That flight is less than three miles and takes about thirty minutes due to the 5 mph zone throughout the harbor. The disconcerting thing was how rough the engine felt during the short flight and the amount of gas that had been consumed. At that point though, there was no calling it off. Nightline and Inside 140 |
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Edition were set to arrive at the boat in the morning to document the trip and they weren’t going to care how much fuel we were using or how the engine sounded. It was time to cross our fingers and hope for the best.
choice than to keep moving, I pressed forward. If the support boat had chosen even a slightly different angle toward the island, they could’ve been hundreds of yards away even when they’d traveled the same distance.
Arriving at John’s boat in the pre-dawn darkness, I kept the engine situation to myself and quietly added a few extra fuel cans to our support boat just in case. As soon as I took off from the back platform of the boat and flew over to the beach press conference that was being held before our departure, I knew something wasn’t right. I did my best to shrug it off as I gave my final interview. After the sunrise press conference, I waved my goodbyes to the people who gathered along the shore and set off toward the mouth of Newport Harbor. In all of the departure commotion, our primary support boat had taken off alongside me only to realize they’d left all of the reporters back on the beach. They had to turn back to get them, but rather than hovering at the mouth of the jetty, I decided to head out. With calm winds and relatively flat water, I was able to maintain speeds of close
Before too many negative scenarios could cloud my thinking, the Jolly J came speeding alongside me with several other boats joining in the processional.
to 15 mph. After almost thirty minutes of flying with Catalina Island still not in sight and the California coastline fading in the distance behind me, I suddenly realized how alone I truly was. I had no idea where my support boat was. I figured they would’ve caught up to me within about ten minutes of leaving the harbor, but with no other
Those extra boats would prove critical to the success of our journey. Shortly after the boats came together, the weather conditions started to change, with much heavier chop and increasing winds. Since each boat was throwing its own wake, I quickly found that the safest place to be was directly behind the Jolly J because it smoothed out the water and kept me close enough to yell to the crew on board in case I needed anything. We settled into a slow but steady pace of about 8 mph, which was far below what we were hoping to average but reasonable
to maintain. At 8 mph, I was able to keep a fairly consistent height between 5 and 10 feet. I told the crew on the boat to keep an eye on me, since speeds were slowing and 10 miles in an hour wasn’t good. I had a feeling I’d be running out of gas soon even though we’d hoped to make it the full 26 miles on one tank. Sure enough, the engine sputtered and I dropped into the water at about the 13-mile mark. Tank number one – done. Luckily, someone on the boat saw me and signaled to turn around. They threw a few fuel cans on one of the support dinghies and motored over to the pod to fill it up while I bobbed in the water taking my first sips from the water bottle around my neck and trying to not think about the possibility of sharks circling below me.
J was given dock access to drop off the members of the press, and I was given the final go-ahead to fly in. Ironically enough but in fitting fashion, the last of the fuel was used up about 15 feet from the sand, and, rather than the grand entrance I hoped to make, I dropped from the sky into waist-deep water and had to walk the last few feet onto the beach where the crowd was waiting. It was far from perfect, but it was done. Twenty-six miles in four-and-a-half hours. I’m not sure how long it took Glenn Martin, but I’m guessing he had the same feeling of relief and satisfaction.
have a better time each and every time they come out flying with us. Q: What’s the most satisfying part of your job? DO: Without question, it’s seeing someone who’s clearly hesitant or maybe even a little scared to give the “Jetlev contraption” a try, then seeing that earto-ear smile when they come back into the office after their flight. We even had one guy admit to us that he literally cried while he was up flying, because it was the realization of the flying dreams he’s been having his whole life. That’s pretty cool. Q: You’re out to lunch and you hear two people talking about Jetpack America. What is it you hope they’re saying? DO: I hope one of them is a happy customer and the other a potential customer. The customer is describing just how amazing it is to hover 30 feet above the world below you suspended in the air by nothing more than two streams of water.
The mind will often exaggerate possible negative outcomes as a defense mechanism, but if you can silence some of that noise, you’ll see that most fears are unfounded. Dean O’Malley, President, JetPack America
Fifteen minutes later, I was refueled and back in the air. With 15 mph winds now causing white caps on the fourfoot waves, we slowed even more and it was about another hour into the journey when I ran out of gas again, this time at the 20-mile mark with Catalina visible in the distance. The support dinghies were dealing with issues of their own at this point, so they were several miles ahead of us trying to get to the island. The second refueling took almost twice as long as the first. With waves throwing the boats back and forth, the group contemplated putting fuel cans on the back of a paddleboard for the refueling, but thankfully the calls to the dinghies were finally heard and they made the long trip back to the boat to assist. It was at this point that we put the remaining three fuel cans into the pod, two of which weren’t even supposed to be on board. After seeing how much fuel had been consumed the night before on the short trip from the office to John’s boat, I was glad I made the decision to bring every single can available. After 40 long minutes in the water, I started the engine one last time. With only six miles to go, it was at that moment that I realized that it could be done. Despite the pain in my shoulders and general discomfort, it was so close I could taste it. Avalon Harbor was only a few miles away and the worldfamous casino was just starting to come into view. The waters were starting to calm as we came closer to the wind-protection of the island, so I knew it was only a matter of time. As trick airplanes flew stunts above Catalina as part of the air show, we made our final approach into Avalon only to be greeted by hundreds of boats crowding the harbor. It quickly became clear that they were not prepared for our arrival. We requested access to cut through the traffic to make our final landing on the beach, but we were held up by the harbormaster that was awaiting final approval. After over four hours of flying with the finish line in plain sight, I was forced to hover and fly around the harbor for another excruciating 20 minutes. Finally, the Jolly
Q: And now you hold the record. Having taken jetpack flight to an extreme, do you think there’s a place for it in a competitive arena? I know you guys have used the jetpack to give paddleboarders a boost, so do you think there’s a way to incorporate it into watersport events? DO: I truly think that we haven’t even scratched the surface yet. There will definitely be races, both speed and distance. I also see obstacle courses, freestyle competitions and relay races. We’ve already seen various TV shows with Jetlev competitions, the most exciting probably being when we rigged up the packs with paintball guns and we had two people shooting at each other for a show called Game Changers, which focused on real-life activities that are similar to what you see in today’s video games. We’ve been contacted by Red Bull, who is interested in incorporating us into the intermission of the Flugtag in Long Beach this September, which is this big competition where teams create these crazy flying contraptions and see how far they can fly them. We’re hoping the event will expose even more people to what the Jetlev can do and establish a long-term relationship with Red Bull, since they’re synonymous with extreme sports these days. Q: Is there anyone in your personal life that you’re still trying to convince to fly? Someone who hasn’t quite gotten over his or her fear or hesitation yet? DO: HAHA, yeah, there are plenty of people I’m still trying to get to fly: my mom, my brother and some of my good friends. I’ve heard every excuse in the book by now. I get it though; I respect that. But I’ll still do my best to show them how safe it is and how fun it can be. Q: What philosophy do you bring to work everyday? DO: How can we do it better? That’s the question I’m constantly asking myself. I guess it comes from my consulting background. Our business has been evolving since the day I joined. Some of my employees make fun of me, since there’s nothing that stays the same for longer than a week. I think we’re doing a great job, but there are still a million things I want to improve. My hope is that people
Q: As Jetpack America continues to grow, what can San Diego expect from you in the future? DO: We’d love to see flight centers in San Diego Bay and possibly Carlsbad to give even more people access to the activity. We’re growing extremely quickly at our Mission Bay location, so it’s only a matter of time before we outgrow that spot and need to open additional local flight centers. San Diegans are fun-loving watersports enthusiasts, so Jetpack America is a perfect fit here. Q: Anything San Diego would be surprised to know about you? DO: People always seem to be surprised to learn that I’m 36, and I have the coolest job in the world, yet I’m still single. I guess I’m a bit of a workaholic and that often gets in the way of relationships, but if you were flying jetpacks for a living, wouldn’t you be a workaholic too? While I waited for my turn, I sat watching a firsttimer finish up his flight. He walked on water, went for the submarine dive and tried a stairway to heaven. His tricks were definitely a work in progress, but his confidence was growing by the lap. When his instructor cut the power, I watched him shed the jetpack and climb the stairs to dry land. Breathless and to no one in particular, he said, “This is awesome, man. This. Is. Awesome.” I couldn’t agree more.
Jetpack America 2600 Newport Blvd, Suite 122 Newport Beach, CA 92663 www.jetpackamerica.com 888.553.6471 | Holiday 2013 Issue | 141
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“We aren’t just giving homeless children hope, we are giving them a basis for hope, through education, housing and by demonstrating in a real way that their futures are not limited by their parents' economic circumstances.” - JENNIFER FRIEND, EXECUTIVE DIRECTOR, PROJECT HOPE ALLIANCE
BRAVE new WORLD PROJECT HOPE ALLIANCE EDUCATES OC’S HOMELESS KIDS WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHY BY: ANTHONY ROJO
1 IN 6 CHILDREN IN ORANGE COUNTY ARE LIVING IN POVERTY AND 28,091 HOMELESS CHILDREN ARE ENROLLED IN ORANGE COUNTY SCHOOLS.
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PHA ALSO RUNS A TRANSPORTATION SERVICE FOR STUDENTS TO AND FROM THEIR MOTELS OR SHELTERS, SCHOOL AND AN AFTERSCHOOL PROGRAM (LAST YEAR THE TRANSPORTATION SERVICE TRAVELED 64,149 MILES).
Project Hope Alliance’s (PHA) mission is to “eliminate the barriers homeless students experience that prevent them from attending and succeeding in school, and increase family stability by moving homeless families into permanent housing.” PHA started off in 1989 as Project Hope School. A need for educational support and resources were identified in order to effectively assist homeless and unstably housed children to succeed in the classroom. Project Hope School was the answer. It started as a small group of “motel kids,” children whose families’ income cannot afford permanent housing, forcing them to live in a motel, being taught out of the back of a car. A location at a local church was secured to serve as a classroom, which then grew into the building of a Kindergarten through 8th grade public school, now called Skyview Elementary and Middle School, located in Orange. The school itself is run by the Orange County Department of Education, but PHA provides a large amount of financial support and educational programs to specifically serve the homeless students that attend.
Once Skyview was established, Project Hope School turned into PHA, which now offers both educational opportunities as well as a family stability program. The success of the transition was due in large part to Hayes Drumwright, founder and CEO of the IT consulting company Trace3. He is now the President of PHA’s Board of Directors, and he helped to make his vision of serving the homeless in a greater capacity and providing a means for them to end the cycle of poverty a reality. PHA’s educational program includes funding an onsite social worker at Skyview Elementary to help children with the emotional and mental stress that is associated with homelessness. PHA has also funded an additional teacher at Skyview in order to limit overcrowding in classrooms and allow for greater teacher to student attention. Other components of the education program include offering weekly violin and cello lessons, the provision of supplementary academic opportunities, such as a learning garden and helping to send students to academic enrichment camps. PHA also runs a transportation service for students to and from their motels or shelters, school and an afterschool program (last year the transportation service traveled 64,149 miles). The students at Skyview are also fully funded by PHA to attend the Boys and Girls Club afterschool program. The family stability programs offers families help in obtaining permanent housing, financial independence and self-sufficiency. Programs in financial literacy, parenting skills, GED acquisition, among others, are offered to parents. PHA also stocks two food and supply pantries that are available to families in need. Because of the success and effectiveness of their efforts at Skyview, PHA recently announced that they are expanding their services to the Newport-Mesa Unified School District. They will be serving the homeless student population at Adams Elementary and College Park Elementary. PHA Executive Director, Jennifer Friend, helmed this expansion. Friend herself grew up living intermittently in motels, surrounded by the same detrimental influences and setbacks that come with unstable housing. However, she excelled at school and ended up earning her bachelor’s degree from UC Irvine and her law degree from Whittier School of Law. Once a partner at a large law firm, she left her job to dedicate all of her time to a cause that is close to her heart and one that she is equally, if not more, passionate about. Friend says, “It was amazing. It was really scary, but it was amazing. There isn’t a second that I’ve regretted what I’ve done. I feel like all of whom I am comes together in this role at Project Hope; I was a kid who lived in a motel, but I was also a lawyer. Those things had been compartmentalized and now they’re not anymore.”
he typical image of Orange County, the image that is propagated throughout mainstream media, is one of beautiful beaches, great weather, and more often than not, extravagant wealth and a pampered lifestyle. However, we all know there is so much more to the picture than that. The reality is that one in six children in Orange County are living in poverty and 28,091 homeless children are enrolled in Orange County schools. Homelessness and poverty may not be the first things that come to mind when thinking about the OC, but there is a serious need for advocacy and assistance for the homeless in Orange County and that is where Project Hope Alliance comes in.
Now the big question is how you can help. Friend points out the three biggest ways to help. You can donate to food and school supply drives put on by PHA’s corporate partners such as Home Depot and Applied Medical. You can donate financially directly through PHA’s website (projecthopealliance.org.) Lastly, Friend mentions that there are 300 homeless students that they serve and they would love to have each child paired up with a tutor. Friend says, “The best part is watching a light come on in one of the kid’s eyes. Whether it’s going to the theater and the light comes on or it’s watching them get division or addition or telling us about their new apartment. Those things are amazing.” By volunteering as a tutor you will have a chance to witness that joy personally.
HOW YOU CAN HELP 1. Donate to food and school supply drives put on by PHA’s corporate partners such as Home Depot and Applied Medical. 2. Donate financially directly through PHA’s website (projecthopealliance.org.) 3. Volunteer as a tutor. Contact Susi Eckelmann – email@example.com | Holiday 2013 Issue | 145
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inter in Orange County has always been sort of a paradox. How do the sun-worshiping SoCalites live when the skies are clouded and the air is frigid? Most seclude themselves within their personal dens of snug and solitude, but as the winds of winter crash upon our barred-up doors, the waves of SoCal sound beckon us to escape. Second only to our steady diet of solar rays, it
| Holiday 2013 Issue
is music that has undoubtedly been the ephemeral skinwarmer and blood boiler we fall back on each winter. But what exactly does one need to possess to survive this brave new world of hunting music? Before you even begin unhinging the nailed, wooden planks off your door, you should equip yourself with a certain level of knowledge.
One particular act that is also in the midst of this musical multiplication is Douglas and the Furs, an outfit from different reaches of the county that have had an especially successful past year, playing their determinedly loud, heavy, but also groovy brand of rock. The band was nominated for the 2013 OC Music Awards’ “Best New Artist” category, and they have most recently returned from their first, full-blown tour. From their enlightening travels, the native bandmates arrived back bearing much more than some beaten instruments and blistered fingers. Luckily, they were also free to divulge a sliver of their newfound wisdom. Q: Is it possible to give us a first-hand account as a band starting out in Orange County? How did the band get together to end up where you are now? Douglas and the Furs: We have all been friends, and friends of friends. We all jammed with each other a couple of times, switching off instruments. Finally, we all just settled on all the instruments we play now, none of which are our primary instruments. Starting off as an Orange County band has been a little bit difficult, especially since we don’t sound like most other Orange County bands. But, we started off just playing house parties for friends, then worked our way into bars and now venues. Q: After you started playing around town a bit more, are there any local venues in the Orange County area that you especially enjoy performing at or just going to? D&F: The Continental Room in Fullerton is always a good time. There is always a good crowd and atmosphere there. Q: How would you describe the typical Orange County concert crowd that attend your shows? D&F: We have a different kind of sound that attracts different types of people. In every crowd there are those who like it, and those who don’t. We’re always hoping to play for and meet open-minded people who are willing to hear something new. Q: Are there any standout influences to your band’s sound, and are these influences mostly shared by all of you, or do feel like your sound is more of a culmination of varied tastes? D&F: It’s an accumulation of a lot of different sounds. We all have different backgrounds when it comes to music. We don’t go into band practice and try and sound like someone else. We just try and make music that sounds good to our ears and hopefully something that hasn’t been heard before. Q: You also list Scott Flammer as your album mixer and recorder on your Facebook. With music being distributed all sorts of ways these days, what is
your experience on releasing your music independently? D&F: In the age we live in, we have a lot of tools at our disposal to put out music inexpensively and reach an audience. Independently is the only way to go when you’re starting out. Of course one day, we would love to be on a label and reach more ears, but until that day comes, we will keep doing everything ourselves because in this age, we can.
ow perhaps you want to listen to something new this winter. And let’s face it, new bands are born and born again everyday, especially in the land of SoCal. Even if sheets upon sheets of snow covered our sun-drenched kingdom, fields of new, novel and previously unheard of musicians would still find their way to sprout up and bloom beyond the surface. But while these methods of rising up and getting noticed are flourishing with new technology, this also translates to a whole new level of competition in the music industry. According to local music aficionado and producer of the OC Music Awards, Ashely Eckenweiler, “We definitely see more live music venues opening, more music being created and more diverse genres gaining popularity and momentum locally each year. It's exciting to watch, hear and be in the middle of.”
Q: How do you describe your status as a band now, being recently nominated for “Best New Artist” at the 2013 OC Music Awards? Have there been any major changes you’re still getting used to? D&F: It was an honor to be nominated by the OC Music Awards and have them recognize us for what we are doing. We had a blast at the ceremony, but our mindset hasn’t changed, we just want to continue making music and having a great time while pushing forward creatively. Q: With more and more bands being formed everyday, are there any life lessons as a group you can share to those just starting out? D&F: Take care of your music. Don’t let a scene or style dictate what you create. Q: Do you guys have any seasonal traditions or events you’ll be looking forward to this winter? D&F: A couple of years ago we started a tradition called “Hobo Christmas” where we get together every Christmas and drink beer. It’s the exact same thing we do on a regular basis however on Hobo Christmas we have a fire in a barrel fueled by stolen pallets from Target and Toys “R” Us. Q: Now that you’ve described the bulk of how you got here, are there any new developments on the horizon for you and the Furs? D&F: Since we just got back from our first tour, we have been writing new music with a mentality that we have never experienced before. We hope to have a new release in the near future.
CHECK OUT DOUGLAS AND THE FURS’ LATEST ALBUM, FURS, RELEASED MAY 14, 2013. www.douglasandthefurs.bandcamp.com
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THE SHOWS Not every band or artist is going to slip you out of your comfy covers and barricaded blankets. But then again, not every show is going to magically reveal itself to you either. So let’s start with a list of some anticipated shows, just so you know when to start shining your favorite moshing boots.
hen the livened lyrics have left the stage and only linger within your head, it’s also important to know that the music of the holiday season does not stop there. As with the Beatles’ change in the mid-1960s from singles and live performances to engrossing, studio albums, the modern and multiplying bands of today also play notes, riffs and arpeggios intended to be appreciated at the hearth of your home. Here are some releases that we’ve been looking forward to.
THE NEW RELEASES (TBA) SOCIAL DISTORTION: Social D has had a long, loud and tumultuous history with their lives as proud punkers, but truth be told, it only adds to the admirable reputation that they’ve helped build in the OC music scene. But unlike their unyieldingly fast-paced beat, these ragtag fighters of Fullerton have been gradually writing and recording anthems since 1978. However, frontman Mike Ness states that he plans to make a focused effort at finishing the D’s next release, which they began on this year.
Nov. Nov. Nov. Nov. Nov.
1 The Neighbourhood - Observatory 1 Atlas Genius - House of Blues 3 Cowboy Mouth - Coach House 6 A Silent Film - Constellation Room 8 Cold War Kids - Observatory
Nov. 16 Misfits - Observatory Nov. 25 The Limousines - Constellation Room Nov. 27 Justin Timberlake - Honda Center Dec. 12 Third Eye Blind - House of Blues Dec. 18 NOFX - House of Blues
FOSTER THE PEOPLE: Foster and his people have been in the minds and ears of many since their debut single “Pumped Up Kicks” started echoing throughout LA way back in 2010. And in 2011, these genre-crossing, rhythm-crafters made their angelic city proud by rocketing through approximately 300 live shows in 16 months. But the band has stepped off the stage and is spending time in the studio, mixing those miscellaneous, musical ingredients we crave so much. As of February last year, Foster announced their sophomore album would be ready for 2013.
YOUNG THE GIANT: Believe it or not, these locals have been grinding out some melodious noise since 2004. Originating from our own Pleasantville-esque Irvine, Calif., these current Billboard climbers gained interstate popularity throughout the mid-late 2000s and mainstream fame in 2010 and 2011 with their solid list of live performances and features on TV. On May 3rd of this year, frontman Sameer Gadhia announced on the band's website that they will be going into the studio to work on their second album.
Concertboom Now that you have skimmed the list of local shows and gotten to know the incoming acts a little more, it’s time to make it official. If you’re not quite sure what the best method of booking your body in front of your latest auditory obsession, online is the right place to start searching. But this wired world is ever-changing, ever evolving, and as such, there are going to be many more ticket websites and offers than you can throw your digital credit at. Luckily, the everadapting minds at Orange County-based Concertboom have the united answer to all your ear-deafening needs. What sets Concertboom apart from mechanic, music-centered giants like Ticketmaster is that they are a ticket market aggregator. Rather than offering a single inventory of tickets like TicketMaster, they accumulate data from a variety of vendors, giving concertgoers the ability to compare and contrast ticket prices across the web. Youtube commenters to professional bloggers alike agree that concert tickets can have some questionable prices attached to them. With Concertboom, users can save time and money by making sideby-side comparisons of tickets from sites such as TicketNetwork, VividSeats and Razorgator. In essence, they are the Kayak of music and live entertainment, which is certainly welcomed by our online, over-saturated, on-the-go generation of footloose stompers. And to meet the dynamic demand of the Internet, Concertboom’s Director of Public Relations, Ryan Eisenacher, declares that they won’t just be your friendly, neighborhood ticket dealer for long. She states, “Within the next few months we’ll be integrating a social platform into the site where fans can discover up-andcoming artists and bands based on their musical preferences and location. We plan on making Concertboom the place where fans come for all of their music needs.” www.concertboom.com 150 |
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THE YOST THEATER 307 N Spurgeon St Santa Ana, CA 92701 888.862.9573 www.yosttheater.com
ABOUT THE YOST
Let’s face it. You don’t always orchestrate a symphonic night
heard of, but in a year’s time everyone will be
1: The Yost is the oldest Theater in Orange
out. The world of music can be unpredictable, and thusly
talking about them. So yes, basically we are on
County and is currently registered as a
your taste for tunes should be just as spontaneous. So for the
the cusp of the scene and helping artists grow!
next occasion in which your legs drag you out to wander in
2: Built for the booming Vaudeville
the winter wilderness, get to know the different places and
Q: Can you define the relationship the venue has
spaces dedicated to bumping and burying their sounds in the
with its community?
ground. Each venue of the OC family has its own unique spirit
CL: For local businesses, Downtown Santa Ana
named The Auditorium only to be renamed
to meet whatever kind of tone or key you’re feeling for, and
is like a tribe. We all help each other in any way
The Clunes that same year. It wasn't until
Chris LaSoya, Assistant General Manager of the Yost Theater,
we can. One businesses success is everyone's
Ed Yost purchased the theater in 1919 that
pulled back the velvet curtain on all the historic stage has got
success. We have a very special relationship with
she acquired the name The Yost Theater.
to give this season.
the surrounding businesses. Santa Ana has been
Q: In general, what would you say is the venue’s mission in terms of its role in the music industry? Chris LaSoya: When we opened two years ago, our goal was to specialize and showcase artists in Electronic Dance Music culture as well as provide an amazing concert experience. Because of the historic theater aspect (Yost was built in 1912) –Yost is the oldest theater in Orange County – we knew it would also be great to have Burlesque shows and other eclectic forms of vintage performances. Q: In a few words, how would you describe the typical concert experience at the Yost Theater? CL: Yost has great site lines, so the visibility at Yost is incomparable. We have focused on our production and feel lighting and sound is the epicenter of the concert experience. Ours is top notch and creatively different from most other concert rooms in the surrounding areas. It's also great to look around a room that has been standing for over 100 years and see the original light fixtures, marquee, balcony, etc. If these walls could talk...oh the stories! Q: Does the venue have a specialty drink that you personally favor? CL: We have recently dove into the culinary cocktail business and have a new menu featuring delicious martinis and other gourmet cocktails that are a real hit to people with a more refined taste than your normal Vodka-Redbull club goer. We even offer real martini glasses (I know you're thinking...big deal), but it is for a venue that has had nothing but plastic cups being served for two years! Quick shameless plug: Yost also has amazing Gourmet food served nightly. Q: What has been a recently memorable/well-reviewed show? CL: I think the recent Rusko show was one for the books. The last Excision tour had insane cutting-egde visuals. Also Martin Solveig and Showtek a few months back were both great. We have had so much great talent; it's hard to pick one. Dita Von Teese was surely one for the books as well. Our production makes the artists look larger than life, and that's the way it should be. Q: Are there any stand out, local artists that you believe have “proven” themselves at this venue? CL: Well, we have helped bring up some of the EDM talent that are now household names. A few examples: Nervo first played for us in 2011; they had a small buzz at the time. Then we had them back every four months or so, and next thing you know, they are selling out the room. They got huge on an International level. Local DJ duo Sex Panther is now touring internationally. Zedd played here in 2011 to a half-full club, now after four plays at Yost since; he is a huge International
the underdog...but not for long. Downtown Santa Ana is absolutely blowing up, and we are the biggest venue in downtown and soon to be almost
movement in 1912, The Yost was first
3: Roscoe “Fatty” Arbuckle appeared on stage at The Yost Theater in 1917. In what was one of the first Hollywood scandals, he
double the size (major top secret expansion in the
was later arrested and tried for the murder
works). Oh no...there goes the secret!
of a young starlet named Virginia Rappe.
In the next year there are so many exciting new venues and businesses opening up, I don't even know where to start! Downtown Santa Ana is
4: Famous stars of their time, such as silentfilm comedian Ben Turpin and vaudeville star Eva Tanguay, performed at The Yost.
poised to become Downtown Orange County.
5: Legendary singer Ernest Ball died in the
You just watch!
dressing room at The Yost in 1927 while on tour with “Ernie Ball and His Gang.” Ball was
Q: Do you believe the Yost has a unique type of crowd? How does this affect the DJ's/bands you book and the overall concert experience? CL: Well the Yost has an extremely diverse crowd due to our diverse programming.
posthumously inducted into the Songwriters Hall of Fame in 1970. His grandson is the guitar string entrepreneur Ernie Ball. 6: Downstairs in the basement of The Yost were once makeshift cells for holding the drunks and
On the club front, you have your EDM fans, which split into many genres that have very different types of fan bases. You have your house music fans, bass music fans,
criminals of historic Orange County. 7: During the Golden Age of Mexican
trance fans, and so on. On weekends, we do 21+ club
Cinema, owner Louie Olivos Jr. brought
nights and Thursdays we do an 18+ EDM college night. We
talent of Mexican cinema to The Yost
are soon launching a weekly Latin Sunday night with radio
including Antonio Aguilar, and Vicente
station Super Estrella, and we have decided on Fridays to
Fernández. Later in the 1970s, Olivos had
go to a more mixed format with our music and are about
celebrities such as Ike and Tina Turner and
to launch KIIS FM Live! KIIS will be broadcasting live from
Sonny and Cher perform at The Yost.
Yost every Friday with local favorite DJ Alex Dreamz. We think this will be a great addition to our already exciting
8: On April 12, 2008, El Centro Cultural
and diverse programming.
and Calacas, with the generous help of the Chase Family, hosted the first cultural event
Regarding concerts, it's challenging to get what we want.
at The Yost after the theater had remained
There are some other rooms in the county that primarily
dormant for years.
focus on concerts, so for us to land the acts we want isn't always easy. It's a competitive market, especially for concerts. We still do get some great talent. That talent also
9: In 2009 two ambitious guys, Dennis Lluy (founder of Koo's Arts Cafe) and Dave Leon
varies in music genres from Punk, Metal, Reggae, Indie,
signed the lease to take over the business
Rock, Psychedelic, etc.
of The Yost. Their goal is to see The Yost Theater come to life again—Being the
Then you get into the Yost special event department where
oldest theater with the newest technology.
we offer sporting events like MMA/Cage fighting, Masked
In 2011 the theater has never looked better
Lucha Libra wrestling, monthly themed burlesque shows and
and this goal will soon be realized.
micro brew festivals. I can't think of another venue that has such diverse crowds and programming as we do...and that's
10: The Yost celebrated her 100-year
the way we like it! We are diverse people.
birthday in 2012.
Q: Can you share an interesting fact or two about the Yost
(“This one goes to 11!”)
Theater that not many people know about?
11: The Yost sets aside a significant
CL: Funny you asked. We found ten interesting facts about
percentage of profits from its operations to
the Yost and put them on our website. These are all things
subsidize cultural and entrepreneurial-based
that give the Yost unmistakable character. Check them out!
education programs for teens in Santa Ana.
success. I think we are helping the scene grow and bring in upcoming artists that many of OC may have never seen or
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PORT OF SOUND RECORD SHOPPE
Kyle Olson KUCI DJ Offering his
Now you know the albums, now know where to get them! And not just the impending releases, but the entire library of sealed stacks your local, OC record stores have to offer. And speaking about local shops, you and your band of merry travelers will have a good set to choose from, whether it be Burger Records in Fullerton for all your guilty garage rock/pop pleasures, or the full and familiar holein-the-wall that is Factory Records in Costa Mesa. For this special, seasonal guide, however, Costa Mesa’s Port of Sound Record Shoppe is the go-to hot spot for your next sizzling vinylsweeping spree.
eyes and ears to the holiday music scene, veteran KUCI DJ, Kyle Olson, also passed on some of his FAVORITE
YULETIDE TRACKS and hymns for your senses
to be thankful for. Now, unlike your average radio station, KUCI highlights the typically unheard voices and noises of the sonic industry. Listen, learn, and love these jolly little presents, and if you want more, tune in to Kyle’s holiday-themed show on KUCI, 88.9FM or online at kuci.org, later this year! www.kuci.org
1. Belle and Sebastian
In addition to the warm and supportive staff, including its owner Greg Meyer, Port of Sound covers an extensive and eclectic assortment of various shades of sounds. This also includes a select list of holiday albums that will heat up your ear and brain lobes. Kim Conlan, a music collector, writer, photographer, DJ, promoter, and record store associate in the Orange County community, recommends some of the most sought after vinyl of the winter season. She works with local businesses like Port of Sound Record Shoppe, Detroit Bar, OC Music Awards, The ACE Agency, The Observatory, Sweet Relief Musicians Fund, Secret Chief Promotions, La Cave and the late Avalon Bar. She’s also contributed to Record Collector, OC Weekly, Bl!sss Magazine, HB Culture, OC Music Awards, Surfline, Sunset Publishing, and The Indie Peddler. Try and dig up these classic recordings recommended by Conlan to spruce up that holiday party soundtrack of yours, to relax with a good mug of nog, or to give to that special, musically-inclined someone.
O Little Town of Bethlehem - Peel Session 12/18/2002: B&S's whole Christmas Peel Session performance was so laid back and informal that it felt like you were over at your friend's house for a Christmas Eve party. But this cut, a goofy jazzed up number complete with background laughter and group sing-along, really nails that festive vibe.
2. ARAB STRAP Christmas (Baby Please Come Home) - Free MP3 release from the band's now-defunct website: The yang to B&S's cheery yin, Arap Strap made a career of writing songs that sounded like a drunk and broken man relating every romantic mistake he'd ever made in his life. This song was a natural choice.
3. OKKERVIL RIVER Listening to Otis Redding at Home During Christmas Don't Fall in Love with Everyone You See: A hymn to that feeling you get when you go home to your parents' house and everything is exactly how it was when you
3. Nat King Cole - Various Albums: He has a few albums to choose from, so choose one that has his famous "Chestnuts Roasting On an Open Fire" and enjoy the way his voice warms up your home and gets you into the Holiday spirit!
1. Vince Guaraldi Trio - A Charlie Brown Christmas: This is always the most sought after Holiday record, and the hardest to come by! When we do have this vinyl available, it's generally one of the first to go once December rolls around.” 2. Bing Crosby - White Christmas 7: This single comes in a few pressings, but the original Decca version is most sought after. The track listing contains some of the most memorable holiday tunes that will keep you spinning this record from year to year!”
| Holiday 2013 Issue
4. The Chipmunks - Christmas with the Chipmunks: There are, again, a few albums to choose from, but all of them have great Holiday humor for the kids! If you've got little ones you want to share the vinyl experience with, the Chipmunks are a great choice. 5. Elvis Presley - Elvis’ Christmas Album: Elvis records are always pretty easy to find, so it's easy to walk away with all of Elvis' holiday albums for under $10 in most record shops. A must-have for Holiday record collections! Other notables that didn't quite make the list are Barbara Streisand, Mannheim Steamroller, The Carpenters, She & Him (Zooey Deschanel & M. Ward) and the always-classic Dean Martin!
were growing up, and you're filled with a strange mix of safety and bittersweet nostalgia. And then, the appropriated Otis Redding refrain hits, and it's perfect because no decent person doesn't like Otis Redding.
4. THE POGUES Fairytale of New York - If I Should Fall from Grace with God: Drunkenly slurring through the worst set of teeth in the last century of music, Shane McGowan's voice audibly spars with the sweetness of Kirsty MacColl's. Telling the tale of a disintegrating romantic immigrant couple in New York, and presented over a backdrop of being together for the holidays, this song is a an example of "song as short story" to make James Joyce proud.
5. SUFJAN STEVENS O Holy Night - Songs for Christmas: Maybe it's the decades of sitting with my family in a church on Christmas Eve, but I'm still a sucker for the old carols. Stevens twee-s it up a tad with banjo and xylophones, but the build to that "niiiiiiiiiiiiight divine" chord never fails to hit me right in the feelings.
FEATURE Achziger believes that art is in her genes. When she was young, Achziger and her dad would sit at their living room coffee table where he taught her how to draw.
VANGUARD FACTS 1/2 OF LAST YEAR'S MUSIC GRADUATES ARE ALREADY WORKING IN THE MUSIC INDUSTRY 156 |
| Holiday 2013 Issue
VU ALUMS WORK AS PROFESSIONAL ACTORS, ART DIRECTORS AND TECHS ON NETWORK SHOWS, THE LONDON WORLD TOUR OF "PETER PAN" AND IN THEATER COMPANIES IN LOS ANGELES, NEW YORK AND CHICAGO
THE VANGUARD THEATER PROGRAM HAS PUT ON 22 SHOWS IN THE LAST 4 YEARS
**Vanguard magazine, The Arts Issue, Fall/Winter 2011
SHOOTING STAR KRISTEN ACHZIGER IS A SENIOR AT VANGUARD UNIVERSITY MAJORING IN COMMUNICATIONS WITH AN EMPHASIS IN CINEMA ARTS.
et’s hear it for the Arts! It seems that everywhere you look these days the arts are being celebrated. Art programs are filling up with eager young artists to put their own stamp and flare on the world. Costa Mesa’s own Vanguard University is doing its part by offering majors in film production, screenwriting, music education, performance, composition and ministry and theatre arts. Vanguard also offers art classes that teach drawing, acrylic painting, and watercolor. As a Vanguard University alumni and fellow artist, I was so thrilled to have the opportunity to interview the talented and aspiring Vanguard artist, Kristen Achziger. Achziger is a senior at Vanguard majoring in Communications with an emphasis in Cinema Arts. Achziger grew up in the tiny desert town of Mojave, California. She said, “It was literally the middle of nowhere! Mojave is so small; it doesn’t have a movie theatre or even a shopping center.” So, Achziger and her friends had to make their own fun. They put on plays for the neighbors and made their own home movies to keep themselves entertained. That’s when she fell in love with film. While Achziger also loves to paint, her favorite form of art is film. Her heart and passion is to create documentaries.
PHOTOGRAPHY BY: SIERRA PRESCOTT Achziger believes that art is in her genes. When she was young, Achziger and her dad would sit at their living room coffee table where he taught her how to draw. Achziger said, “My dad is an incredible artist. He works in construction and is so creative in everything that he builds. His creativity inspired me to keep drawing, start painting and eventually pick up the camera.” Every artist has a their own unique creative process, Achziger’s inspirations often come in the middle of the night or when she is in a quiet place, listening to some beautiful instrumental music and journaling. When she is inspired, she sketches out concepts, makes lists, watches tutorials and uses Pinterest to flesh out ideas. Then, she picks up her camera and jumps in. In Southern California there is no shortage in Colleges to choose from, so when I asked Achziger what brought her to Vanguard she said, “My youth pastor attended Vanguard to earn her Bachelor’s degree and encouraged me to apply. When I was a senior in high school, I took a tour of the campus and stayed overnight in the dorms. I fell in love with the warm and welcoming community and the amazing professors within my major. I chose to attend Vanguard because of its small campus and personal approach to the arts.” She has
WRITTEN BY: KORRIE LUKEI
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taken many film production courses while at Vanguard along with a screenwriting course and two photography courses. Achziger has enjoyed her time at Vanguard. Although all of her classes at Vanguard have been incredible, she does have a fond spot in her heart for the Photojournalism class she took with Professor Chauncey Bayes. Students in the class were asked to tell a person’s story through photographs. She told the story of a ministry group developing relationships with homeless residents living in motels in Orange County. Over the course of a semester she gathered hundreds of photos and finally chose 14 of her favorite images to show at a Photography Exhibit at Vanguard in April 2013. Throughout the photojournalism project, she learned so much about poverty, relationships and strangers’ incredible stories. The project changed her perspective and inspired her to continue to tell stories honestly and authentically. Her favorite film she created so far is “Brave” (found here: https://vimeo. com/57574931). The films follows Achziger ‘s friend who shaved her head this January and donated her hair to Wigs For Kids. Achziger documented the event. She is excited about her current project, a new documentary about an elderly Costa Mesa resident that has lived through cancer and selflessly serves his community. The Pride she feels for Vanguard is obvious in her expression. She says, “Vanguard is a great place to grow holistically and to develop your craft. Sometimes I wonder what it would have been like if I chose to attend an art school, but when I reflect on my decision to come to Vanguard, I know it was the right choice. The community you find at Vanguard is unlike any I’ve ever experienced. I’ve learned so many lessons from my friends and professors just by developing relationships with them. The professors are committed to strengthening your mind, challenging your skills and encouraging your passions. My friends teach me what it means to love others and serve them with my gifts. Because Vanguard is a Liberal Arts college, not everything I learn is about filmmaking or art. I still have to take general education courses, but everything I have learned has made me a better artist. I’ve always believed that you get out of it what you put into it. Even a one hundred level political science course taught me a valuable lesson in filmmaking: pursue justice and make ethical choices. Any lesson can mold you into a great artist. You just have to apply it.” I can’t wait to see what the future holds for this promising young artist. She has an ambition for telling stories that matter. Her hope is to one day own a non-profit documentary production house and to mentor and teach teens in the art of filmmaking and photography. She wants to create documentaries with a purpose—ones about real people with real struggles—to inspire viewers to hold onto hope. Achziger says, “It’s the calling God has placed on my heart, and I’m committed to seeing it through. I have no idea how I’m going to do it but I’m always up for a good adventure!”
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If you are a Gen Y-er living in Southern California, the word “stoke” is more than likely a part of your vocabulary.
Stoke Project WRITTEN BY: NATALIE HOLTZ 162 |
| Holiday 2013 Issue
PHOTOGRAPHY BY: JEFF FARSAI
THE WORD’S MOST COMMON USE IS IN THE FORM OF AN ADJECTIVE: “WE ARE MEETING AT TYPHOON AT 10.” “SWEET, STOKED! (TRANSLATION: SWEET! EXCITED!)” LESS COMMON, AND THE ONLY WAY I HAVE HEARD “STOKE” USED AS A NOUN, IS WHEN SURF-SAVVY PEOPLE TALK ABOUT A PHENOMENON KNOWN AS “SURFER STOKE.”
If you have never surfed, trust me when I say, there is no other feeling like it. I have skydived, bungeejumped and traveled around the world, but there is nothing like paddling, feeling gravity take hold and becoming part of a wave. But my project, The Surfer Stoke Project, is ultimately not about a person’s love of surfing. It is about chasing and spreading a stoke-like feeling, happiness basically, and I believe the most powerful form of this comes through human connection. The way I use the word “stoke” in the title of my project is not as a noun or as an adjective, but as a verb. Dictionary.com defines stoke the way it is used here as: “to poke, stir up, and feed (a fire).” I started The Surfer Stoke Project, because I had lost my fire, and as far as I could tell, my friends had lost theirs, too. I graduated college in the midst of the worst job climate since the Great Depression. And without making
too many excuses for ourselves, for my friends and I to pursue careers that we were “stoked” on was next to impossible. So, we took jobs we weren’t “stoked” on. I have heard plenty of the “stop feeling sorry for yourself” talk. “You should be grateful you have such a good job in this economy. Most people can’t even get a job.” “Work is not supposed to be fun, that’s why they call it work, not play,” and so on. But I believed then, and I know now, that it is my responsibility - my paramount priority - to make a livelihood doing what A) involves my natural talents and allows me to share my gift with the world; and B) what makes me happy. There is a big difference between a job and a vocation; and though, plenty of people said otherwise, in the throes of my post-college hangover, I clung to hope that I could make money doing something I loved to do – that I could find true happiness. So came The Surfer Stoke Project and my obsession with it. I have thought of little else since it’s pilot post. It’s always in the back of my mind. Surfer Stoke started out as a happiness project. I wanted to figure out what happiness was because, I myself, was unhappy. But the goals and aims of the project have changed as I have changed, and I could never have imagined how far this, a blog I started, would take me. Since the start of Surfer Stoke, I have interviewed Slightly Stoopid, surfed in a turkey costume on Thanksgiving; and left an eight-year career in the
jessie billauer Q: What do you think is most important in life? JESSE BILLAUER: The most important things in life are your health and your own happiness. Without those two things, you can’t put out positive energy. If you don’t put out positive energy, you’re going to get negative energy. Whatever you put out into the world is what you’re going to get back. And some of the most important things in life are finding out what your passion is, and believing in yourself. That confidence is what is going to take you to the next level. If you don’t believe in yourself, you’re not confident, and you’re not a leader, then that’s how people are going to perceive you. And you don’t want that. Q: What is your advice to those who are trying to find their way? JB: My advice for anyone is: try all the things you feel you want to do. Find what your passion is. Don’t follow your friends’ dreams, your parents’ dreams. You
legal field behind. I started writing positive messages on the sidewalk in chalk; taking street portraits of San Diegans every week; and reading scores of books about happiness and what is important in life. I meditated every day in November; went to 30 Starbucks putting up flyers for a random act of kindness week; and have written over 100 essays about happiness and following your dreams. Highlights of The Surfer Stoke Project include listening to advice about life and happiness from surf legends and heroes of mine: Skip Frye, Bird Huffman, Tim Bessell and Jesse Billauer. These men not only gave me sound advice I will never forget for as long as I live, they touched my heart in their willingness to help me. I have written to many people asking for interviews, so when DeLa of Slightly Stoopid actually wrote back, you can’t imagine how “stoked” I was. He even suggested we go for a surf. Surfing with Slightly Stoopid? Is this real life? DeLa shared with me his own trials: finding a baseball-sized tumor in his brain and described how that experience changed his perspective on life and happiness forever. How it taught him to appreciate the little things: like ocean sets rolling in at Swami’s and the feel of sunshine on your face. Needless to say, that was an unforgettable conversation over coffee at Pannikin off the 101. DeLa gave me free tickets to Slightly Stoopid’s concert with Atmosphere
this summer, and restored my faith in the good of people.
I don’t want to be famous. What I want is a more beautiful San Diego where people actually smile at each other. I want people to recognize that we have so much more in common than we realize. That the psychological distress you feel - the doubt, the fear, the worry is common to everyone. I want every person to know: you can find work that makes you happy. Following your dreams became a focus of The Surfer Stoke Project because in the studies on happiness I read and listened to, I learned that finding a passion - a purpose for your life - is of paramount importance to capturing that bluebird of happiness. I hated being a paralegal, but it took me a considerable amount of time to figure out what I actually wanted to do. I have found that what makes me “stoked” - what stirs a fire in my heart - is not what I thought it would be. It’s not money - it’s helping others. It is feeling solidarity between the members of my community. It is trying for the impossible and realizing, to my surprise, it can be achieved. Now that I have searched for something that fills me with that feeling - that surfer stoke I am happier. I have discovered something that gives me the peace that surfing does. I have found my “stoke” out of the water.
have got to follow your own, because those are the ones that are going to make you the happiest. When you love something, everything is just seamless. Q: Do you believe in a higher power? JB: Do I believe in a higher power? Yeah, I believe in a higher power. Like the beautiful storm system that brings in beautiful waves, or the power behind that fish “Going man, I want to bite your line today.” But, I’m not really religious, I’m more spiritual in the way that I think life is beautiful, and there is opportunity for everybody. Maybe things happen for a reason, maybe, maybe. And if, right now, that’s the reason that I’m paralyzed, I think I’m answering to the God above. I think I’m doing the right thing. Because at the end of the day, I’m the only one who really knows if I’m doing the right thing, and I have to put my head on my pillow and fall asleep and share my life with the people that I love. And if I’m not doing it right, it’s going to be an uncomfortable, unhappy life. I’m super happy, and I’m good, so I must be doing everything right.
urfer stoke” is impossible to adequately explain unless you have experienced it. This aside, surfer stoke is basically a surfer’s passion for surfing. Surfers often talk about surfer stoke when an enthusiastic beginner rides a wave for the first time. This happens close to the shore in the white water, usually on a foam board, and it’s not pretty, but there is nothing like your first ride on a wave. Like clockwork (and to the chagrin of locals) that lucky nube, kook, or Zonie is hooked. She or he now has “the stoke.”
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de la of slightly stoopid Q: What are some simple things that make you happy? DeLa: There are so many. It could be the sun on an 80-degree day…when I get home and my beautiful girlfriend makes me a beautiful meal to eat after being on the road. Something so simple like my daughter’s smile in the morning when I go see her. There’s nothing that you need that’s more than that. Or ten days after the surgery when I got onstage at ACL (Austin City Limits), and I was able to play my horn, you know? That’s pure happiness. You feel like you’re on a mountain. And that’s because the proverbial wool that was over your eyes is gone. You don’t see all the stuff that’s in the way anymore, you just see that one thing: and say, that’s so simple, but I’m so happy to be able to do that again. But let me pick one. Surfing. Surfing, because there’s a part of music now, that is work for me. Not that it’s a bad thing. Not that it’s a negative thing, but it can be an energy-consuming thing, and surfing is peace. You go and focus on nothing. You go and immerse yourself in somebody else’s world for two hours and feel about an inch big. You feel about this tall when you’re in the ocean. Q: What’s something you know about happiness now that you did not know at 25 years old? DL: I hate to tell everybody at 25, but at 25 you don’t know anything. I’m sure at 45 I’m going to say the same thing to my 34-year-old self. If I could say anything to my 25-year-old self… I was always driven, so that was good, but the getting caught up stuff was a waste of energy. That being said, you have to walk before you can fly. Like if you could just all the sudden be mature without having to learn about what that actually entails… If you don’t put in the work it’s just like anything, it’s just like everything we’ve been talking about. If you don’t put in the work or the experience or the time, you’re not going to get it. To my 25-year-old self, I would say, ‘you’re doing the right thing, but keep doing more of it.’
| Holiday 2013 Issue
FAVORITE SO CAL
· Windansea Beach · Black’s Beach · Chasms Sunset Cliffs · Little Macaw
skip frye Q: What is your definition of happiness? SKIP FRYE: When you feel good. Happiness is feeling good – everything is in sync. It’s a pretty hard one because this world keeps you in trouble and stuff happens all the time. I think my faith has a lot to do with keeping me happy. There are priorities there – family, friends and work. I try to take care of those things first, and then all the rest – like surfing or whatever, comes after. You have to balance it out, but you gotta’ take care of the priorities first. If you don’t take care of the priorities, then even if you’re having fun, you’re not happy because you know you gotta’ take care of school, work, family or whatever it is. Q: What is your advice for those trying to find their way? SF: You always need to do something that you really like. So many people are unhappy in the job they are in and are not doing what they really like. I think as far as a vocation or something, you’ve got to get something that you really like to do, no matter what it is. It doesn’t have to make you a million dollars or anything, but it’s worth a million to just to do something that you really like, and that you can get involved in. You gotta’ enjoy what you’re doing. You gotta ‘have a little bit of a passion for whatever you’re doing. Sometimes, something might be more economically viable, but you don’t have a buzz for it. I’d say, just go for something you have a passion for and follow through, because your energy is going to be more involved in doing whatever you have a passion for. If you have a passion for something and you really enjoy it, just keep with it. It will follow through, and you’ll have fun, and you’ll be successful at it.
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r b m
tim bessell Q: What’s something you know about happiness now that you did not know at 25 years old? TIM BESSELL: Life is whatever you make of it. If you fear things, then you’re going to be afraid. If you embrace things, then you’re going to embrace them. And you have to think beyond doubt. It’s like surfing. You can have fear about surfing, right? Everybody does. And when the surf gets bigger and bigger and bigger, your fear level goes up and up and up, because it’s natural. It’s natural to be afraid of something so powerful and potentially life threatening or disabling. But, if you ignore that, and focus on the task at hand which is one step at a time: getting in the water; getting out there safely; getting yourself in the right position for success; taking off; not falling; not being freaked out; not being afraid…you usually don’t eat it. And if you do, you’re going to eat it with a good attitude. If you eat it with a good attitude, you’re
not as likely to get hurt or make bad decisions. I think it comes down to attitude. I really do. There are so many different factors that come into play with happiness but if you appreciate what you have, you will be happy. If you value the things that you have and the things that you do – that’s the road to happiness. I think also you need to know when to say “no” to life choices that are wrong for you – that are super critical in your future. My suggestion is to decide what makes you the happiest and do it well. Q: What are your favorite surf spots? TB: I love Windansea, and I love Black’s. And I love Chasms and Little Macaw. Those are my favorite breaks in Southern California. But I love Pipeline, Cloudbreak and Uluwatu. There are a lot of places I have surfed that I just absolutely loved. Hanalei Bay is one of my favorite waves. There are so many. They are like women – there are so many to love.
able to have a good time stoking people out… yeah, that’s pretty happy.
bird huffman Q: What is your definition of happiness? BIRD HUFFMAN: Happiness for me, in simple terms, is a good open communication with God. In a nutshell, that’s it. If you’re comfortable with your creator, whatever you want to call him, her, it, whatever, higher power, for me it’s God. If you can be comfortable with him and know he has your back and that everything happens for a reason, that’s pure happiness in a spiritual sense. In an emotional sense, or a human sense, having my wife, having a woman who shares my life and who has raised kids with me for 30 years. That’s another source of happiness, being able to share that with somebody is pretty amazing. And then, just being able to pretty much live a healthy, productive life doing something that I want. I’m not making a lot of money doing it, but it was never about the money for me. That’s pretty happy. Coming to work and being
Q: What does “stoke” mean to you? BH: Stoke…it’s funny, because it’s an old term that was used when I was a kid. It’s a surf slang term that went out of fashion for a long time and somehow it sort of came back in somewhere along the lines. But, to me, stoke may be another word for energy, and maybe positive energy. You can’t use stoke in a negative way. It’s positive. It’s putting out good vibes – putting out good energies and sharing in a lot of ways. Stoke and sharing, sharing and stoke it’s kind of the same. So it’s just another way of saying sharing, maybe or happiness. Stoke is stoke. Q: What is your advice to those trying to find their way? BH: Number one again, I don’t want to sound like a bible thumper or what not, but think about God, about a higher power. And take some of the pressure off yourself. Realize that we’re only here for a short while, and there’s a reason why we’re all here. Go with the flow sometimes. If it gets too hard to do, it’s probably because you’re not meant to do it. That doesn’t mean roll over and shy away from a challenge. But if you feel like you’re forcing something, sometimes it’s best to take a step back and reassess where you are and make some serious decisions as to if where you’re going is really where you want to go. Breathe deep, take life slow, and stay happy and stoked.
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EASTERN NEWSSTAND South Coast Plaza
Cabrelli Rollerbags, Travel Essentials and a Large Assortment of Domestic and Foreign Magazines
Locale Ad_final Friday, May 31, 2013 8:53:58 AM
HOLIDAY Gift Guide
#shoplocal PHOTOGRAPHY BY: MATT DOHENY
STYLED BY: BRITTANY HART | Holiday 2013 Issue | 171
15 FOR THE HOSTESS 1. Capri candles-$35 each 12. Abundance candle-$35 each, HIDDEN JEWEL BOUTIQUE (www.hiddenjewelca.com). 2. Velo book-$55 14. V&A book-$47.50, AS ISSUED ART + DESIGN BOOKSTORE (www.asissued.com). 3. Rolf tumblers-$60.00 (set of 4) 5. Shell 18" wreath-$115 11. Measuring spoons-$40, LOCAL FARE (www. theocmartmix.com/local-fare.com) 4. Mulling Spice-$6.16, Turkey rub-$6.33, Stuffing seasoning-$4.91, Brining spices-$3.53, SAVORY SPICE SHOP (www.savoryspiceshop. com). 6. Tokyo Milk candle-$15, CANDACE PAIGE BOUTIQUE (www.shopcandacepaige.com) 7. Sicily entella tetradrachon-$5,850, Lyme bay shipwreck coin-$395 9. Devonia bowl-$150 13. Buddhas -$1,500, LONDON COIN GALLERIES (www.londoncoin.com). 8. Izola flask-$26, cocktail shaker-$37, DEER LOVELY & WHISKEY TANGO 1977 (www.deerlovely.myshopify.com). 10. Cup & coaster set-$24 15. Custom collars- $82 shown (prices vary), TOP DOG BARKERY (www.topdogbarkery.net)
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16. Pillows-$65 20. Peg & Awl desk/bath caddy-$44, DEER LOVELY & WHISKEY TANGO 1977 (www.deerlovely.myshopify.com). 17. Salt brick-$60 25. Best of BBQ-$41, SAVORY SPICE SHOP (www.savoryspiceshop.com). 18. Royal Apothic candle-$35, TAIM BOUTIQUE (www.taimboutique.com). 19. Mug-$16 24. Frame-$24 HOBIE SURF SHOP (www.hobiesurfshop.com) 21. Liberia guerre dan mask-$495 27. Indonesian drum-$695, LONDON COIN GALLERIES (www.londoncoin.com). 22. Candy/napkin dish-$30, Individual charms-$12.50 (each), LOCAL FARE (www.theocmartmix.com/local-fare.com) 23. Bulk bag-$5, TOP DOG BARKERY (www.topdogbarkery.net) 26. Alarm clock-$26 28. Vers speakers-$120 (for one), $200 (for two), AS ISSUED ART + DESIGN BOOKSTORE (www.asissued.com).
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FOR THE SO CAL GAL 1. Cleaner-$12, Towel-$76, Mat-$74, 4. Gift card, UZIMA Bongo bead bracelets-$30 (each), RA YOGA (www.rayoga.com). 2. CLEOBELLA Handmade wallet-$138 HIDDEN JEWEL BOUTIQUE (www.hiddenjewelca.com). 3. Gift card, TAIM BOUTIQUE (www.taimboutique.com). 5. SALT. sunglasses "SID"-$400 ALEXANDER GRAY (www. theocmartmix.com/alexander-gray) 6. Pattie choker-$55 13. Stevie choker-$75, BLACK MAGIC CREATURES (www.blackmagiccreatures.com). 7. Titanium necklace-$75, LILI CLASPE JEWELRY (www.liliclaspe.com). 8. (from left to right) Beaded bracelets-$125, $95, $95 10. Nigerian necklace-$90, KENTON MICHAEL JEWELRY (www. kentonmichael.com). 9. HAVAIANAS flip flops-$150, ISLAND SOLE (www.islandsole.com). 11-12 T-shirts-$22, CALIFORNIA LIMITED (www.californialimited.com)
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14. Le Specs sunglasses-$65 23. Spun scarf-$52, TAIM BOUTIQUE (www.taimboutique.com) 15. Hurley pivot tank-$32 16. Billabong shorts-$49.50 HOBIE SURF SHOP (www.hobiesurfshop.com). 17-18 T-shirts-$22, CALIFORNIA LIMITED (www.californialimited.com). 19. (from left to right) BYRON Collection-$180, Beaded bracelet-$100 KENTON MICHAEL JEWELRY (www.kentonmichael.com). 20. Slave bracelet-$30 25. Slave bracelet-$30, BLACK MAGIC CREATURES (www.blackmagiccreatures. com). 21. Casabella bra-$39, Casabella underwear-$18, 22. (from left to right) Lee Brevard earrings-$135, $70, $185, $270, CANDACE PAIGE BOUTIQUE (www. shopcandacepaige.com) 24. Tank-$74, Shorts-$45, RA YOGA (www.rayoga.com). 26. UGG slipper-$140 ISLAND SOLE (www.islandsole.com). 27. SALT. sunglasses "Landry"-$340 ALEXANDER GRAY (www.theocmartmix.com/alexander-gray).
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28. Amethyst necklace-$175 34. Trixxie chain-$166, 36. (from left to right) Bracelet-$145, Ring-$36, Earrings-$145 41. Rings (2)-$16 each, Ring-$35, LILI CLASPE JEWELRY (www.liliclaspe.com). 29. Spun scarf-$52, TAIM BOUTIQUE (www.taimboutique.com). 30. Corter hook-$36.50 DEER LOVELY & WHISKEY TANGO 1977 (www.deerlovely. myshopify.com) 31. Swarovski "Rosary"-$95, Coral necklace-$130, Gold druze earrings-$175, 32. Coral bracelets-$85, $55, $150 37. Labradorite bracelets-$60, $60, $55 HEATHER PULLIS DESIGNS (www.heatherpullisdesigns.com). 33. Casabella bra-$39, Casabella underwear-$18, CANDACE PAIGE BOUTIQUE (www.shopcandacepaige. com) 38. Cleo Bella kimono -$98 35. Sunglasses "Satellites"-$90, VESTAL (www.vestalwatch.com) 39. Key chains-$55 each, HIDDEN JEWEL BOUTIQUE (www. hiddenjewelca.com). 40. Billabong jacket-$79.60 HOBIE SURF SHOP (www.hobiesurfshop.com).
| Holiday 2013 Issue
42. DV jacket-$265 43. Status Anxiety wallet-$39 51. Cake t-shirt-$40, TAIM BOUTIQUE (www.taimboutique.com). 44. Gold necklace with druze-$95, Long necklace with cross-$175, Necklace with swarovski spikes-$210 48. Stone bracelet with tassel-$65, Bracelet with cross-$75, Chain with druze-$75, Bracelet with gold charm-$75 49. Chain necklace with cross-$90, Pearl necklace with oval + stone-$165, Chain link necklace-$90, Chain necklace with moving ring-$150 50. Swarovski bracelets-$75, 52. Hoop earrings-$130 , Gold chain-$75 HEATHER PULLIS DESIGNS (www.heatherpullisdesigns.com) 45. Hublot Big Bang watch with pink saphire-$23,800, WATCH CONNECTION (www.watchconnection.com). 46. Fashionary book-$30, AS ISSUED ART + DESIGN BOOKSTORE (www.asissued.com). 47. Sunglasses "Unions"-$75 VESTAL (www.vestalwatch.com). 53. Blank NYC jeans-$88 54. Blank NYC jeans-$98, DEER LOVELY & WHISKEY TANGO 1977 (www.deerlovely.myshopify.com).
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FOR THE SOFISTICATE 1. Ippolita 18K rose gold bangle-$1,595 2. 18K white gold diamond pendant-$5,250 4. Stephen Webster 18K white gold & diamond reversible necklace with Hematite & Mother of Pearl-$14,850, Stephen Webster 18K white gold & diamond earrings with Hematite-$6,750 7. Ippolita 18K rose gold necklace with quartz-$3,695 8. Ippolita 18K rose gold earrings with quartz-$450 13. 18K rose gold & diamond bracelet-$1,000, TRADITIONAL JEWELERS (www.traditionaljewelers.com) 3. 18K white gold earrings with pink sapphires, diamonds and keshi pearls 9. Custom 18kt white gold diamond earrings with 3.08 carats of round brilliant diamonds and 5.37 carats of black, round diamonds 11. 18K white gold ring containing 1.90 carats of round brilliant diamonds 14. Custom 18K white gold diamond necklace with 25.66 carats of round brilliant diamonds and 8.03 carats of black, round diamonds (All pieces, price upon request), BLACK, STARR & FROST (www.blackstarrfrost.com) 5. Heather Moore 14K yellow gold necklace-$4,050 12. Tanzanite Suite, pendant-$2,695, earrings-$5,295, ring-$3,095, 15. Pandora Bracelets (from top to bottom) A. Sterling silver bracelet-$65, Charms-$45-95 B. Sterling silver bangle-$65 C. 14K yellow gold bracelet-$1,610, Charms-$60-$400 JEWELS BY JOSEPH (www.jewelsbyjoseph.com). 6. Yellow diamond & gold ring-$100k, WINSTON'S JEWELERS (www. winstonsnewportjewelers.com). 10. TAG Heuer 18K and ceramic watch-$3,500, WATCH CONNECTION (www.watchconnection.com).
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FOR THE NATURAL BEAUTY 1. Royal Apothic lotion-$15 4. Adorn nail polish-$33 (set of 3) 5. Royal Apothic Hollard Park perfume-$20, TAIM BOUTIQUE (www.taimboutique.com). 2. Gift card-$125 7. Youth eye-$102.36 10. Latiesse-$175, DR. SANJAY GROVER (www.doctorgrover.com) 3. West Third Brand tobacco spray-$32 DEER LOVELY & WHISKEY TANGO 1977 (www.deerlovely.myshopify.com). 6. (from left to right) Fiesta shower gel-$14, Bath soap-$10, Body lotion-$10, HIDDEN JEWEL BOUTIQUE (www.hiddenjewelca.com). 8. Tokyo Milk lotion-$23 9. Tokyo Milk gloss-$12, CANDACE PAIGE BOUTIQUE (www.shopcandacepaige.com).
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FOR THE MR. 1. 6'0" Hobgoblin surfboard-$355, PARAGON SURFBOARDS (www.paragonsurfboards.com). 2. Polka dot socks-$30, Blue camo socks-$16.50, 13. Camo tie-$50, Pocket square-$20, CLOTH & METAL (www.clothandmetal.com). 3. Pelican tee-$45 4. Original beach hoodie-$165, 5. Varsity hoodie-$195, 6. Mucho tee-$32, YOKI SHOP (www.yokishop.com). 7. SALT. sunglasses "Ledford"-$400 ALEXANDER GRAY (www.theocmartmix.com/alexander-gray). 8. Richer Poorer briefs-$20 12. Krochet Kids beanie-$31.95 17. Herschel backpack-$95, DEER LOVELY & WHISKEY TANGO 1977 (www.deerlovely.myshopify.com). 9. Signature retro watch with sapphire crystal and crocodile strap-Price upon request, BLACK, STARR & FROST (www.blackstarrfrost.com). 10. Hurley pant-$69.50 14. Lost jacket-$82 15. Hobie by Hurley button-up-$65 16. Hurley hoodie-$59.50 18. Hobie hat-$24 HOBIE SURF SHOP (www.hobiesurfshop.com). 11. UGG sneaker "Cantrell"-$150 ISLAND SOLE (www.islandsole.com).
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25 29 28
19. UE headphone-$399, 24. Made in Mayhem iphone case -$50, ipad case-$110, wallet-$60 25. Moore & Giles Donald dop kit-$135, 27. J brand jeans-$196, 28. Hudson jeans-$228, 30. Imperial kit-$30, CLOTH & METAL (www.clothandmetal.com). 20. Patagonia down vest-$179 22. Hurley flannel-$55 HOBIE SURF SHOP (www. hobiesurfshop.com). 21. Westward\\Leaning sunglasses "zero black gold"-$495 ALEXANDER GRAY (www.theocmartmix.com/alexander-gray). 23. Richer Poorer socks-$12 (each) 32. Goorin Animal Farm hat-$25, DEER LOVELY & WHISKEY TANGO 1977 (www.deerlovely.myshopify.com). 26. Jean Richard Terrascope 18K rose gold/ steel blue dial-$7,900, WATCH CONNECTION (www.watchconnection.com). 29. 9' 6" Sweeper SUP-$799, PARAGON SURFBOARDS (www.paragonsurfboards.com). 31. UGG slippers "Olsen"-$120 ISLAND SOLE (www.islandsole.com). 33. Theremin-$90, VESTAL (www.vestalwatch.com)
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34. Moore & Giles Walker travel bag-$690, 40. Shaving cream brush-$18, Wood hand cream-$14, 41. Leather bow tie-$40, 44. Shirt-$228, CLOTH & METAL (www. clothandmetal.com). 35. Ulysse Nardin caprice steel/diamonds watch-$11,000, WATCH CONNECTION (www.watchconnection.com). 36. Sunglasses "The Fold"$179.95 SPY OPTIC (www.spyoptic.com). 37. Monoblock R Platinum Edition wheels-$8,995 per set, BRABUS USA (www.brabus-usa.com). 38. Lamborghini mug -$32, LAMBORGHINI NEWPORT (www.lambonb.com). 39. 18K rose gold cufflinks-$485 42. Patek Philippe 40mm 18K rose gold & stainless steel Nautilus watch-$67,000, TRADITIONAL JEWELERS (www.traditionaljewelers.com). 43. Heirloom watch-$130 VESTAL (www.vestalwatch.com). 45. Blue Ale oxford-$69.60 HOBIE SURF SHOP (www.hobiesurfshop.com). 46. David Oscarson Harlequin Cufflinks in Sterling Silver finished in GuillochĂŠ and Hard Enamel with diamond 47. David Oscarson Tree of Life pen in sterling silver (Both Price upon request), BLACK, STARR & FROST (www.blackstarrfrost.com).
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48. Rolex 41mm stainless steel Datejust-$9,100, TRADITIONAL JEWELERS (www.traditionaljewelers.com). 49. Lamborghini Gallardo Spyder-$232,540, LAMBORGHINI NEWPORT (www.lambonb.com). 50. Feather snap-on case-$24.99, INCIPIO (www.incipio.com). 51. UGG "Scuff"-$80 ISLAND SOLE (www.islandsole.com). 52. Surf to Skate book-$40 55. Bottle openers-$20 each, AS ISSUED ART + DESIGN BOOKSTORE (www.asissued.com). 53. Baume & Mercier watch-$4,950 58. TAG Heuer Carrera CAL 36 Chronograph-$7,900, WATCH CONNECTION (www.watchconnection.com). 54. Engravable cufflinks-Price upon request, BLACK, STARR & FROST (www. blackstarrfrost.com). 56. JB deodorant-$16, moustache wrestler-$15, body bar-$15, lip balm-$7.50, turbo wash-$23, CLOTH & METAL (www.clothandmetal.com). 57. Andy Wolf eyewear-$340 ALEXANDER GRAY (www.theocmartmix.com/alexander-gray). 59. Trail Tracker-$2,975, PEDEGO BIKES (www.pedegoelectricbikes.com).
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INQUIRE ABOUT OUR NEW DATE
HOME EXPERT HOME EXPERT PAL + SMITH’S
MELISSA PALAZZO T RENOVATES HOME EXPOCER HOME HER
THE EXPERT MELISSA PALAZZO Creative Director and Principal ORIGINALLY FROM: Corona Del Mar OTHER RESIDENCE: New York for 5 years
WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS 186 |
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he’s fashionable. She’s a folk art collector. She’s a mother of three. She’s the Creative Director and Principal at Pal + Smith, and like her interior design philosophy, Melissa
Palazzo is “BOLD AND FEARLESS,” showing her So Cal clients how to love the unexpected. We visited her recently renovated Orange County home to see why this space is Melissa Palazzo’s favorite design thus far. Touring to the tune of rock like the Yeah Yeah Yeahs and Nine Inch Nails, every niche of this notable designer’s home is chic yet fun. The bright white gallery walls are the perfect frameworks for Melissa’s unexpected art. Forget the Coastal Living coffee table edition, Melissa’s adorned her tabletop with something more intriguing—The Book of Skulls. Every room leads with thoughtprovoking photography and explosions of color. Her bedroom is embellished with a slightly risqué movie still from “Dr. Strangelove” above her bed and framed classic rock and roll records (e.g. the Eurythmics) are hung above her workspace. Melissa Palazzo has created a home that tells a story of a clever designer who has inspired style. She’s completely made over this OC home (leaving only the original fireplace in tact), and turned it into a model for a contemporary, urban dwelling for herself and her family of five. Q: Tell me about how you got into the interior design industry? Melissa Palazzo: I’ve been doing this for 17 years. After I graduated from NYU, I worked for a model home firm—Saddleback Interiors—for my entire career until I started Pal + Smith five years ago. I met my husband and partner Marc Palazzo at the company. We wanted to start Pal + Smith to bring a more modern vibe to the area, something fresh. He does all of technical work as well as the business end of it, and my part is creative and sales.
Q: I can see you’re a very stylish woman in your Gucci heels and Theory dress, and I feel like fashionable people must have fashionable bedrooms! Can you describe your dream bedroom space? MP: Well, would you like to go see it? (laughs) My bedroom in this house is my dream bedroom! I designed it to be very cozy with lots of layers. It reminds me of living in New York, a little bit of Gramercy Park Hotel flair. The artwork above the bed is a movie still from “Dr. Strangelove.” I love the wallpaper behind it, which I built the space around. I put up charcoal silk drapes, puddled with a pink tie
Q: Is it challenging to work with your husband or do you find that your team effort benefits your designs? MP: Our designs are a collaboration for sure. The fact that there is a male and female involved helps couples during the design process and during the presentation.
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back – very girly but the wooden bed makes it feel more organic.
clients who come in and take their shoes off and have a glass of wine while we work!
Q: Do you have a signature style or aesthetic – a way to tell that a room is one of yours? MP: My design aesthetic tends to be more fashion based. A lot of my work has high contrast, color pops in some way even in a subtle house. The spaces I design always have a twist. I use wallpaper a lot, too. The theme for this house is black and white and grey – Pal + Smith colors with red pulled throughout.
Q: What’s one piece that every room absolutely needs to have? MP: An amazing, memorable piece of art. I am a huge lover of photography. I tend to gravitate towards art deco and Asian pieces like my wallpaper or this dining room chair, which has been handed down from Marc’s family’s antique store. It’s probably from the 1700s; I imagine it’s Italian, because of the bone inlay. This is the chair my kids are not aloud to sit on.
Q: What do you like most about designing in Orange County? MP: I think that we have a lot of young families open to different looks. We have empty nesters and older clients who want a more modern style, too. I think that we’re finally getting away from this Mediterranean style, which has been tremendously defined in the area. There’s so much happening in fashion here, which is reflected in home design, too. I think people underestimate the level of sophistication and style that is present in Orange County.
Q: How can we incorporate a bit of your style into our own homes? Can you share some fall/ winter design trends? MP: Bold color is everywhere. I think bold indigo, purple and red hues are a big hit this season. When entertaining, introduce color into your glassware and linens. And, one of my favorite ways to freshen up a space is with a bold bouquet of brightly colored flowers.
Q: Where does the design start? MP: I develop a concept after listening to them. A lot of what I do is psychology. If I don’t understand what their needs are, I can’t help them, so I have to navigate through what they describe. Design should not be straightforward. The goal is to move people, make them think and fall in love. We should be emotionally moved by spaces and environments, especially ones we dwell in. Q: What has been your proudest moment as a designer? MP: I was the 2010 California Home + Design (CH+D) Design Award winner for Residential Interior Design. It was the first time I had really been recognized in my industry. Every time we get published, we’re proud, too. The first book we were asked to be in was decor8® by the blogger Holly Becker, and it just spider-webbed from there. Q: How important is it for you to have a Design Lab for Pal + Smith? MP: We have the Design Lab to make the process more interactive for our clients. We don’t use boards; everything we do with our clients is handson. At our Design Lab, we deconstruct the design process and try to make it less pretentious and more comfortable. We want it to be fun. I have
“We should be emotionally moved by spaces and environments, especially ones we dwell in.” - Melissa Palazzo, Pal + Smith PAL + SMITH Studio 250 Baker Street Suite 103 Costa Mesa, CA 92626 www.palandsmith.com
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Seven Degrees of In-Separation
LAGUNA’S IDEA LAB BRAINSTORMS A CREATIVE COMBO of art and event space WRITTEN BY: LEE YATES PHOTOGRAPHY BY: ANH NGUYEN
various events in the very same
Laguna Beach brings together
spaces of their artistic associates.
a myriad of different terrains,
Dora Wexell, Director of Sales and
from its deep, inland canyons, to its
Programming at Seven Degrees,
vibrant downtown dwellings, to its
along with Managing Partner, Mark
cohabiting, coastal neighbor: the
Orgill, have made it their mission
ocean. However, this integrating
to go the distance their beloved
terrain of Laguna has undoubtedly
beach town has been aspiring
toward for decades.
as well. Although a geographically buffered territory of the great County of Orange, this seaside city has become an interdisciplinary Mecca of assorted art and alternative amenities since the 1960s. The to
worlds of art and business is a delicate
Wexell explains that Seven Degrees has intricately accomplished this fusion by expressing it throughout
Although bringing together the
their entire space as well. Orgill named
establishment of Seven Degrees in
Degrees, referencing the angular
2001, a commonly referenced “idea
architecture of the building. Every
lab” for artists of all shapes and
corner is set at an angle, most of
styles to display and collaborate
which are seven degrees, and
their work. On the other side of
according to Wexell are designed
things, Seven Degrees is also a self-
to, “create an ever-so-subtle shift
sufficient, for-profit business that
in perception,” while also reflecting
sustains its own revenue by hosting
their unique style and services.
THE TABLE AND FLORAL DESIGN FOR THIS HOLIDAY TABLESCAPE WAS CREATED BY THE [SEVEN-DEGREES] MOTHER-DAUGHTER DESIGN TEAM OF ALYSSA KAYO AND DORA WEXELL, AKA KÖ KONSTRUKTION. THE FLOWERS: Dutch dark green hydrangea, super green roses, green lotus pod, seeded eucalyptus, green kale, ivy, green and red hanging amaranthus, antique green hydrangea and jade green dendrobium orchids – all from Mayesh Wholesale Florist, Inc., Santa Ana. (www.mayesh.com) THE LINENS: All linens provided by Wildflower Linen, Costa Mesa. (www.wildflowerlinens.com) THE PLACE SETTINGS: Glassware, plates and chargers (bowls) – all from Pier 1 Imports. (www.pier1.com) THE DESIGN: Sculptural pieces and spikes – from Home Depot. (www.homedepot.com)
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Q: How do you connect with these artists in the first place? Are they all from the local area? DW: We connect with artists in all sorts of different ways. And we’re not just reaching out to local artists. In fact, one of our current residents, Daniel Franka, is visiting us for his second time from
Spain, and with some help, he has made many new connections here that he would never establish if he didn’t have this space he knew he was coming to. One of my friend’s friends was traveling in Spain, came across him, and simply asked if there was anything we could do. Everyone is kind of helping in this regard. Q: As with the artists you mentioned, it seems as though you branch out far beyond your local limits. Is there any specific community work that you reach out to as well? DW: We were instrumental in forming the Laguna Civic Arts District, which encompasses this whole region where all the festivals are held, wrapping around downtown and into the college. We kind of spearheaded pulling all that together, getting everyone on the same page and really becoming a formal arts district. We also do a whole lot of work in conjunction with the Laguna College of Art and Design. We hold most of their events, notably the senior show every that’s held every
year, so they can practice showing their work in a professional setting as they’re graduating too. We’ve done that for a whole lot of years for the many, many things they do! Q: Seven Degrees has a multitude of uses as an event space (exhibitions, weddings, receptions, parties, performances). Do you have a personal favorite purpose of the space? DW: I’m going to say I prefer the First Thursdays Art Walk, because we are open to the public that night, we debut our new exhibit of the month, and we really participate and connect with all the other galleries in the area. We’ve done the art walk ever since we’ve opened, so it is a consistent event we know and love. So, when people say, “I’ve never been here, I want to see what you do, I want to taste the food I’ve heard about,” I usually tell them to see us then. It’s like an open house for our new exhibit and we’re all here for you, in contrast to our more limited gatherings.
Q: In your opinion, how does it benefit your featured artists to have a space like this? Dora Wexell: The artists who have studios here get a lot more exposure, since we do all kinds of different events, especially with local businesses. There are a wide variety of people around before, during and after shows that get to see the artists and their studios, which leads to both sides gaining various opportunities and connections they wouldn’t normally receive. Plus, there is the camaraderie between the artists who live here. They all get to learn from each other, and even get to know each other on a more personal level. Their experience here has shown that frequently being around other artists can really inspire some amazing work.
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Q: What has been your most memorable, hosted event so far? DW: We did an event for a big movie studio in LA themed around SpongeBob Squarepants, which was particularly fun. We did a whole underwater scene and we worked with Willie O’Leary, one of our resident artists at the time, who created a bunch of organic, underwater pieces for us. We had fish in fish bowls hanging, an entire kelp field, and even some props of the program! It was a distinctly great collaboration from everybody. Q: How important is it that all aspects and amenities of Seven Degrees reflect your overall vision? DW: Absolutely important. The space itself was intended to be art from the very beginning. But there are also a lot of different components that come together for events. Most importantly, we cater to every occasion and crowd differently, which means there is a completely new menu of dishes, drinks and even interior design for each event. Every little aspect of our experience has an artistic approach to it. We like to say that the entire space is like a blank canvas, so we prefer to have our team work cooperatively with the various event planners from the ground up so that we can ensure each function also becomes its own work of art.
Q: How has the artistic favor of Seven Degrees influenced the creativity of your inhouse design and decorating? DW: Well, we do own quite a few signature pieces that we acquired at the start of the business, like our Philippe Starck chairs, for example. We take some solace in the fact that we own some interior items that not everyone else has. These furnishings give us a good building block to start with. Then with each new event, we do work with all sorts of local and non-local rental companies since we are always looking for something new to offer, while still culminating it all in our own way to match what our clients want. Q: Has the overall mission statement of Seven Degrees remained the same since its birth? DW: Our entire mission of combining art and events has truly been with us since the beginning. That was really the key vision of Mark Orgill’s initial brainstorm. Since then, I believe we have evolved and strived throughout the years to keep those two worlds together in new ways that he couldn’t foresee. There’s just a lot of different ways to do it. It’s not a usual combination, but that doesn’t stop us from incorporating it in everything we do!
5 Tips for creating an over-the-top holiday tablescape 1. Get inspiration from everywhere! Pick the visuals you love and develop a concept from there. 2. Use items you already have in different ways – maybe not meant to be on a tabletop. 3. Purchase items from the hardware store or other non-traditional table décor stores, i.e. Home Depot (spikes) and work them into your design. 4. Use fabric pieces you already have as table linens – combine and layer to create a new look and color. 5. Use items you already have in your kitchen cabinets to elevate candles and vases to create depth in your arrangements.
SU CASA Our sneak peak inside gorgeous local homes
IslandLife WRITTEN BY: JESSIE SETKUS
PHOTOGRAPHY BY: FRANK ISHMAN
Note: this logo does not belong in a box. Blue box is placed in this file so that the white vector logo can be seen.
WATERPOINTE CUSTOM HOME BUILDERS 210 Marine Ave, Ste D Balboa Island, CA 92662 949.644.8900 www.waterpointecustom.com
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magine waking up on a bright, clear day, the sea breeze blowing through your every room in the home. You arise, walk out to your balcony, get a kiss of sunlight and see the Balboa Pier smiling at you while the seawater waves your way; it’s enough to make anyone feel like they are living in paradise. On Balboa Island, you get the best of both worlds, Southern California at its most posh mixed with a taste of laid-back island living. Balboa Island is notorious for its slower pace; boutiques, Mom and Pop shops and specialty stores line Marine Avenue, and there seems to be something for everyone. Saltwater taffy, restaurants, frozen banana stands, boutiques for the fashionistas on the island; you name it. In addition, this island is only a two-minute ferry ride away from the famous Balboa Peninsula. If you get tired of laid back island life by the beach or bay, there are enough activities in the harbor to keep you occupied for days. This issue’s featured home is mere blocks away from both Marine Avenue and the iconic ferry to the Balboa Peninsula. The bottom step leading up to this newly built Balboa Island home on Topaz has what appears to be a calling card, a little iron plaque cemented into the sidewalk, stamped with “Waterpointe Custom Home Builders.” If I had built this home, I would also proudly place my signet upon it’s entrance, so the neighborhood could recognize my design. Ascending these steps is a treat as the landing boasts a welcoming alfresco living space. The stone fire pit beckons you to grab a glass of wine, sit on the luscious outdoor couch, put your feet up and enjoy the soothing sound of the stone fountain. Close your eyes for more than a minute, and you may not ever want to leave. Visitors to this Balboa Island home, will be nothing short of impressed with its picturesque stature, and distinctive contemporary style. This residence doesn’t look like the typical beach bungalow. This house is clean, sleek, modern and even sexy in appearance; not the words you would use to describe a typical beach house on Balboa Island. Clearly they know what they are doing at Waterpointe Custom Home Builders, the Newport Beachbased homebuilders who are the exclusive visionaries behind this residence, because this home is one in a million. “This home was originally designed to be a traditional Cape Cod residence. This all changed with the selection of the Old World Cedar marble that is used on all hard surfaces throughout the home,” said Garrett Calacci, President of Waterpointe Custom Home Builders. “When shopping for hard surface selections with his designer and longtime friend, Carol Dunstan, the homeowner encountered a particular slab of marble that he loved and had significant meaning to him. This material clad his former executive offices bringing back fond memories of his more than 20 years as an executive with this particular company. This selection was a surprise to everyone involved as the home was originally designed to use more traditional Cape Cod materials such as Calcutta or Carrera marble. All of the other colors, materials and finishes were selected to harmonize with this requested material. At this point, the structure of the home had already been constructed and we needed to make the exterior work with the interior. I think that we were able to successfully accomplish the goal of transitioning the structure from a traditional Cape Cod to a California beach contemporary.” Marble is just the beginning; another unique quality to the home is all of the contemporary custom artwork displayed throughout. “The homeowner does appreciate his art and has three different artists’ work throughout the home” Calacci mentions as I question him about a very prominent sea turtle shell standing proudly in the dining area. A typical beach house may have a display of seashells or perhaps a buoy, but this dwelling is far from your average beach house. The living room opens up into an oasis with an open-concept living room and kitchen combo.
All of the colors flow perfectly from one room into the next, which Calacci said is due to the fact that he and his team at Waterpointe Home Builders worked closely with the homeowner to select the ideal stone, metal, color palate and hues to make this the perfect home.
“Our goal was to create an impression of spaciousness. Upon entering the home you arrive into what is a large foyer area for an Island home. Immediately to your left is a large bi-fold door that spans the entire length of the foyer and opens onto a side yard with a calm and tailored fountain clad with Porto beige and Jerusalem stone. The immediate impact of the calm, tailored and spacious feel carries throughout the entire home,” Calacci said.
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“This is Waterpointe’s newest home, it was completed in August 2013, and we are really proud of it,” Calacci said as he proudly presented his masterpiece. Calacci then opened the bi-fold doors he emphasized earlier in the tour, exposing a water feature made entirely of Jerusalem stone and a space now exposing us entirely to the outdoor elements. This is the reason Waterpointe Custom Home Builders are paid the big bucks, because in that moment you could hear a pin drop. The feeling when those retractable doors open is light, and airy. The absence of a wall between the living room and the outdoor area transforms this home into a true island paradise. “We wanted to create a California beach contemporary feel; that was the idea,” Calacci said while he walked into the adjacent kitchen. Like the rest of the rooms, this home’s kitchen is fit for a king, open for entertaining but also private and intimate enough for smaller gatherings. The built-in wine refrigerator begs for you to invite guests over for easy entertaining. The marble countertops that started the entire design of the house cover the kitchen island and surrounding worktops. The sandy colored marble sets the perfect palate to balance the warm cream, earth orange and brown palate
found throughout the rest of the home. “A calm beige hue is used throughout the entire home on all wall surfaces, cabinetry, interior doors and architectural woodwork,” Calacci said. “The color palate was selected to create a blank canvas, more of a backdrop, to accentuate the owner’s art collection and furnishings. This color works in harmony with the Porto beige stone used throughout all flooring surfaces, the Jerusalem stone used on the focal points of the first level, and the Old World cedar marble; the driving force for the entire décor of the home. This combination of color and materials created a truly magnificent backdrop accomplishing the designer and owners goal,” Calacci explained. Heading up the unusually spacious staircase is no less grandiose, two bedrooms perfect for anyone lucky enough to be a guest in this home and one for their son. These bedrooms are also complete with en suite bathrooms. Across the hallway is the master of all master bedrooms. The bathroom in particular was designed to feel luxurious and spacious like that of a resort bathroom from nearby Pelican Hill. This also was ironically, Calacci’s favorite part of the home to design. The bedroom opens up on to a beautiful balcony, overlooking the Balboa Pier; you can see ships sailing by in the harbor, the sun glistening on the water, and it is truly a beautiful site to see. The left-hand view boasts the Newport Beach skyline, two different types of tranquility from one viewpoint. Like the other exterior areas, this patio also boasts gutters and drainpipes made of copper, talk about luxury. 200 |
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After walking up one more flight of stairs, a third-floor loft space with a private bathroom and an outdoor space seem perfect for summer barbeques or just having an intimate wine night with close friends. The outdoor space also features a large stone fireplace for those chilly beachside nights. “The third floor is designed to be a private oasis with a comfortable room that opens on to a private and tranquil roof deck clad with the same Porto beige stone that is carried throughout the home. It features a large fireplace, wine reserve, barbeque and stunning city lights views of Fashion Island and the Newport Coast.” Calacci added. If you are lucky enough to live on Balboa Island, you’re already living in paradise, but with Waterpointe Custom Home Builders on your team, you will live in nothing less than a true oasis.
“I believe that every home should be different and take into account each client’s unique taste. Like a tailored suit or built-to-order automobile, every home should incorporate some features or design elements that make each client’s home uniquely theirs. With the launch of Waterpointe Interiors, Waterpointe Custom Home Builders’ in-house design group, our highly skilled designers listen to our clients’ tastes and desires to create unique, beautiful and comfortable spaces for them to call home for years to come,” Calacci said.
I say “bravo” to Waterpointe Custom Home Builders for the completion of this 2,750-square-foot project. This Balboa Island home is truly its own paradise within a paradise.
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Rider: Kanoa Igarashi
Photo: Joe Foster
Live life in the bowl
| Holiday 2013 Issue
Locale Magazine's Orange County Holiday issue, 2013