Orange County April 2014

EAT/DRINK Edition

Marion SEALY IN CAMP, PREPARING FOR A BATTLE AT THE LAB The CAMP, Costa Mesa

TEAM

the

ASHLEY HICKSON COO/CO-FOUNDER 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 go-to 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.

MIKE TODD SMITH MARKET MANAGER 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.

KRISTAL DOCTER EDITOR IN CHIEF A writer transformed by the beatnik’s before her, Kristal Docter headed West after earning a degree in Creative Writing. Her career has been driven by diversification as a newspaper editor-in-chief, 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 is 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.

REILLY KAVANAUGH Have you ever been tempted to just prattle on, saying wildly nonsensical things to see if people are paying attention? I have. LOCALE magazine is growing and growing up. While you read this issue we are just finishing a new website, moving into a new, larger office and finishing the production of our first Los Angeles edition. We have hired new employees and purchased a Ford Transit from Ken Grody in Carlsbad to make all of our deliveries.

When you open this issue, you will also see how much the design has changed. We are cleaner, easier to read and more sophisticated. So, as I alluded to in the opening, I want to take a minute to do what many would like to do before they are forced to grow up. I am sticking out my tongue, making funny noises, I'm sitting too close to the TV and disrespecting my elders. I didn't eat my peas, and I'm not ready for bed. You want to tell me what to do? I roll my eyes and say, "you can't make me."

I don't wanna grow up.

ERIN PRICE SALES AND MARKETING COORDINATOR Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

JASON KOSKY SALES AND MARKETING

But I will.

ERIK HALE PUBLISHER 10 |

DESIGNER 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 most artistic 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.

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Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. The first sales/marketing position he ever held was with a company his father started in his home. That was the beginning to a long list of successful sales positions in his life, which Jason attributes to his late father. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

the CONTRIBUTORS APRIL 2014

WRITERS

HOLLY CLINARD Known around OC as Holly in Heels, Holly Clinard is smitten with shoes and addicted to style! Holly has earned the enviable reputation as a leading shoe blogger with her own blog, www. hollyinheels.com. When she’s not sorting through her floor-to-ceiling heel closet, she’s sipping coffee, traveling the world, and listening to 90s music (sometimes all at once). Follow @ hollyinheels on Twitter!

ED HALEY Ed Haley currently writes for www.

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 for most of his adult life, Ed finds satisfaction in moonlighting as an unsuccessful writer while also co-owning a small real estate investment firm.

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STYLISTS MATILDA BRESS Matilda Bress was born, and is still being raised, on Balboa Island. At only 16 years old, she is just beginning her journalistic pilgrimage and hopes to continue her passion in college. A junior at Corona del Mar High School, she enjoys studying till the break of dawn, politics, waterpolo and her Instagram.

NATALIE HOLTZ 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 five-foot waves. You can follow her projects in process on her blog: www.thesurferstokeproject.com.

RENEE ROGERS Renee Rogers is a Fashion Designer for her California inspired outerwear line, 16th Colony. She also runs the site Hanger Shortage where she profiles other great up and coming designers and artists. Thanks to an obscene amount of caffeine consumption, Renee also finds time to produce video lookbooks for fashion brands. If you have some time to kill, check out what she’s up to at www.hangershortage.com

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.

MICHELLE SLIEFF Michelle Slieff is a local. She enjoys hiking, poetry, and cured meats, but not

and graphic designer and Broadcast Journalism student at Cal State University Fullerton. Brett is a native to Southern California, where he has lived all of his life. Outside of his creative talents, Brett has a strong passion for live music, coffee, Disneyland and all things local. www.brettschorr.com

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.

KORRIE LUKEI, KAELI REED, KELSEY MOREAU OF TRIPLET LIVING Kelsey, Korrie and Kaeli make up the energetic, identical triplet beauty team of www.ThreeLovesBeauty.com. They have called Southern California home for over 11 years. 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

LEE YATES Lee Yates is a graduate of the University of California, Irvine, where he studied Psychology and Social Behavior.

He is a member at the Center for Unconventional Security Affairs, acting as both a communications coordinator and a research associate. He has dabbled in various sectors of profession, such as a radio DJ, a behavioral clinic intern and a habitat restoration volunteer. Lee likes to play music and write short stories.

MINERVA THAI Her card will tell you to “Eat My Words,” and her articles will demand it. Minerva Thai loves to write and her site, www.muchadoaboutfooding. com, is a potluck of her own original recipes, perspective on restaurants, and adventures at culinary events. Curiosity about food stirs her creativity which she enjoys sharing. Connect on Facebook at Much Ado About Fooding.

BRETT SCHORR Brett Schorr is a journalist, web

BRITTANY HART Brittany Hart is a wardrobe stylist and fashion blogger based in OC who strives to keep fashion fun and attainable for each of her clients. She specializes in editorial, advertising, and look book styling. When she isn’t busy styling shoots she runs a site called www. thefashiondrug.com, which profiles the latest fashion trends, designer collections and eye candy obsessions. www.brittanyhart.com

STYLE BY F.E.A 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. www.stylebyfea.com

SHANNON O’NEIL Shannon O’Neil of Cargo Creative is a freelance prop and event stylist and visual merchandiser. She has moved up and down the California coast, pursuing her education, work opportunities and exploring the beauty the coast has to offer. Now, returning home to her native Laguna Beach, Shannon is doing a variety of freelance projects and gathering inspiration for her work through travel, nature and music. www.cargo-creative.com

the CONTRIBUTORS APRIL 2014

PHOTOS

NANCY VILLERE 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 self-confidence women experience after their sessions. www.crushphotostudios.com

ADAM GENTRY Adam is a Southern-California native, a photographer and an entrepreneur. He is passionate about profiling interesting people whether they are a breakthrough artist, a fledgling stylist or simply someone with a compelling story to tell. www.gentryimages.com

RICH LANDER Rich Lander is a Wedding and Portrait photographer based in Southern California. He loves working with people and getting the opportunity to tell their story through a visual medium. He also has a really, really big sweet tooth! www.chardphoto.com

ANH NGUYEN Anh Nguyen is a photographic and cinematographer artist who specializes in creative lifestyle portraits, weddings

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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 to continue his imaginative efforts with his art. www.anhstudio.com

DHRUMIL DESAI 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 Fine Arts category in the 2nd National Photo Awards held by the Government of India’s Ministry of Information and Broadcasting. www.dhrumildesai.me

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

MATT DOHENY 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 as he has been shooting photos), Matt Doheny says, “Music and photography are like my two hands, always with me and on my mind.” www.mattdoheny.com

lifestyle and landscape photography.

She resides in Newport Beach but enjoys photographing people and places worldwide. She holds two masters degrees and works with adolescents using her unique skillset for phototherapy. In her free time, you’ll find her shooting medium format film as a way to keep it old school. www.arimophoto.com AMANDA PROUDFIT Amanda Proudfit’s passion for photography began in a beginning film class in high school. From there a love for both analog and digital photography grew. She finds joy in many types of photography, whether it is landscapes or portraits, lifestyle or wedding shoots, any chance she can take to get behind the camera always makes her happy. www.proudfitphotography.com

JUSTIN SWINDLE Justin Swindle is an Orange County native and a graduate of Brooks Institute of Photography in Santa Barbara. While his focus is in commercial portraiture, celebrity editorial, fashion and advertising photography, he believes his ability to capture true emotion and beauty in any subject is portrayed in his work. www.justinswindle.com

DUC DUONG Duc Duong does not like to write about himself, especially in the third person.

He’d rather be shooting a wedding, getting the perfect portrait shot or salivating over food through his lens.

Learn more about Duc at www.ducduong.com. (Pro tip: Give him peanut butter, and he’ll be your best friend.)

FRANK ISHMAN 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

JORDANA SHEARA LA-based photographer Jordana Sheara is definitely what you would call the outgoing type. Her work leans towards the ethereal and is known for her playful use of light and shadow.

After receiving a BFA from Art Center College of Design, she spends her time shooting, eating chilis and dreaming up her next travel plans. www.jordanasheara.com

DISTRIBUTION

RICK RAMIREZ When racks run out, Rick runs in.

ARIANE MOSHAYEDI Ariane Moshayedi is a natural light photographer specializing in wedding,

LOCALE MAGAZINE

Contents APRIL 2014

NATIVE KNOWLEDGE

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THIS ISSUE: Eat/Drink

Monday through Sunday, By Locals

MEALS DECONSTRUCTED

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Studio at Montage

Executive Chef Craig Strong Digs Up Inspiration from Their 1,000-square-foot Garden EAT EXPERT

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The Boys are Back in Town The Winery’s Sister Location Anchors Ashore the Newport Beach Marina

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BRUNCH GUIDE

A Bunch of Brunch Musts Hoist Your Mimosas to Our Orange County Brunch Guide

VS SANDWICHES

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The Best Thing Since Sliced Bread

Presenting a Lineup of Superb Sandwiches Sure to Fill any Party Platter 22 |

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DRINK EXPERT

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EAT FEATURE

Raw Bars and Tartares

These Succulent Seafood Selections Represent the Raw Deal

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Water of Life

Scotland-born Mitch Bechard Spreads the Word on Whisky as Glenfiddich’s Western Ambassador

LOCALE MAGAZINE

Contents APRIL 2014

SHOP

134 THAT'S WHAT THREE SAID

Lunch Ladies

Check Out Our Triplets’ Top Luncheon Locations at These Major OC Malls 168 FIRST TIMER'S GUIDE

98 SHOP EXPERTS

The Stylistics

OC’s Style Makers Share Their Fashion Foresight for Spring

DO

Free Fallin'

First Timer’s Guide to Skydiving

172 FEATURE 142 DO EXPERT

Eating Paydirt

BMX Team Soil Makes Dreams Come True 147 GUIDE 110 FASHION SPREAD

Food vs. Fashion

A Brand New You

Uncovering Realistic, Locally-Sourced Ways to Reinvent Yourself this Spring

122 LOCALE LOOKS

160 PANORAMA

See You at the Pool

Suite Life

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The Pink Helmet Posse Rides into Southern California's Skate Scene

HOME 180 HOME EXPERT

A Garden Party

Ryan Diamond’s Backyard Is Growing Hardto-Find Foliage and Good Friends

The Battle of Your Senses

Get Inspired for Summer (and the gym) with These Easy-to-Replicate Ensembles That Will Keep You Looking Stylish from Beach to Bar

Tu, Tu Amazing

Southern California Shows Us Its Most Luxurious Suites in the Region’s Ritziest Resorts & Hotels

188 SETTING THE TABLE

Brunch is Served

Five Crowns Offers an Elegant Setting for an Extravagant Easter Brunch

All rights reserved Š 2014, 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 info@localemagazine.com COVER Photography By: Matt Doheny, www.mattdoheny.com Model: Marion Sealy of PhotoGenics, www.photogenicsmedia.com Styled By: Victoria Videtto Makeup By: Rayy Nicole Hair By: Duval Koutroulis Hair Assistant: Giovanna Simington Location: The CAMP, www.thecampsite.com Burberry Dress Provided By: Saks Fifth Avenue at South Coast Plaza, www.saksfifthavenue.com Accessories Provided By: Vanessa Mooney, www.vanessamooney.com

COVER MODEL

Marion SEALY Marion Sealy was born and raised in Houston, Texas. As soon as she turned 18, she moved to Southern California to model and attend school at Chapman University. After graduating, Sealy took on modeling full-time and traveled to several markets across the globe, including Australia, Paris, New York, Italy and locally in Los Angeles. She likes to get outside of her comfort zone and meet people from all walks of life while exploring new places. Spending time outdoors is her other favorite pastime. Sealy likes to hike, snowboard, paddle, surf and hang out on the beach. She has a great passion for painting and drawing, too, and hopes to one day pursue a career in fashion design.

NATIVE KNOWLEDGE

By Locals for Locals // Where to be Monday-Sunday Emily Loftis

TV Personality (or TV Host) + Style and Beauty Expert MONDAY: At the beginning of each week, my blog, Loftiss Says, comes out with “Make It Work” Monday posts; including, everything from style and beauty problems fixed right in front of you. Alta Coffee Warehouse’s outdoor patio is my go-to spot to blog. www.loftisssays.com | www.altacoffeeshop.com

TUESDAY: As a former Radio City Rockette, staying in great shape is extremely important to me.

Sanjay Grover, MD

Newport Beach Plastic Surgeon

I teach barre classes at Studio Fixx a few times a week. I love incorporating my knowledge of dance and standard barre method into my students. I promise you’ll have a great time and work off those extra calories in my hip hop barre! www.studiofixx.com

MONDAY: Monday dinner meetings rotate at some of the finest Orange County cuisines. WildFish Seafood Grille is definitely a favorite spot; it’s a fun, lively atmosphere and bar life, but you can still hear the conversation. The Chilean Seabass, Hong Kong-style, is a must.

WEDNESDAY: Hump Day! An old friend from NYC told me about Bear Flag in Newport years ago. She said it was a MUST eat. Well let me tell you what...it is! I honestly crave the poke salad. Fresh food you won’t feel guilty about! www.bearflagfishco.com

www.wildfishseafoodgrille.com

THURSDAY: Well it’s almost the weekend, which means HAPPY HOUR!! Grabbing some girlfriends and sitting rooftop to shake away the worries of the week is just what the doctor ordered—a gorgeous view and delicious drinks at Rooftop. www.rooftoplagunabeach.com

TUESDAY: Start the morning off right with an early workout at Equinox Newport Beach. Access a spin class or get in a run on the treadmill followed by weights. It is nice to top off a workout with a protein shake at the Earth Bar inside the gym. www.equinox.com/clubs/newportbeach

FRIDAY: DATEEEEE NIGHT! There is nothing better than grabbing a movie with my fiancé (soon to be hubby April 12th) at Cinepolis in Laguna Niguel. This luxury movie theater has completely spoiled me. Reserved seating + full menu + waiter service = perfection!

WEDNESDAY: Hump day is always a busy one with a full day of patients to see in the office. The entire staff and I are working hard with no time to run out for lunch, so it’s nice to have some great selections close by. A light meal like the Chinese chicken salad from True Food Kitchen in Fashion Island leaves us satisfied to finish the day off strong. www.truefoodkitchen.com

www.cineopolisusa.com

SATURDAY: The way to start off any Saturday, in my opinion, is with a Bloody Mary! I love Sol’s waterfront view to relax and settle into my weekend. www.solcocina.com

SUNDAY: As a style and beauty expert it’s really important to see what is happening in fashion. I love, love, love checking the stores at South Coast Plaza to see what trends are being represented in Orange County. www.southcoastplaza.com

We have found Rick Bayless’ Red O Restaurant to be a fun experience with tasty Mexican cuisine and great atmosphere.

THURSDAY: My wife makes me a healthy breakfast every morning; however, once a week I like to get out for an early breakfast at Panini Café in Corona del Mar for a ‘big breakfast’ and a nice decaf, non-fat latte to even it out, and then, off to a full day in surgery.

-SANJAY GROVER

FRIDAY: Friday night is date night with my wife at one of the fine eateries in Newport or Laguna Beach. Since its opening this Fall, we have found Rick Bayless’ Red O Restaurant to be a fun experience with tasty Mexican cuisine and great atmosphere. You can’t go wrong with the Branzino. www.redorestaurant.com

www.mypaninicafe.com

SATURDAY: Saturday’s are usually full of running around to sporting events, practices, games or matches, but I will try to find a few minutes to pick up a nice Boss suit, shoes or everyday wear at Gary’s in their new location in Fashion Island. It’s a nice casual atmosphere where you are greeted with a smile and a beer if you desire. www.garysonline.com SUNDAY: The weekends usually end with a family dinner somewhere casual. Gulfstream offers an open family atmosphere with traditional American cuisine. You have to top off the night with the Tres Leches dessert. www.hillstone.com

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NATIVE KNOWLEDGE

By Locals for Locals // Where to be Monday-Sunday Anita Lau

author/writer/blogger/ foodie, Mad Hungry Woman, www.madhungrywoman.com MONDAY: Monday mornings are usually difficult after the weekend and probably the only time I drink coffee. I love Diesel Brew. I can pop a bottle open and just chug it while I’m working. www.dieselbrew.com TUESDAY: I have several friends who crave spicy foods like I do, and we go to Vientiane Laos & Thai all the time.

It’s a family-run hole-in-the-wall, and they always know my order as soon as I sit down. 714.530.7523

Sally Bartz

Halsea Creative Director and Founder

WEDNESDAY: My son has a late start every Wednesday, and we like to go for Taiwanese breakfast at Four Sea. It is the only Asian spot in Irvine that opens at 6am for Taiwanese breakfast. Favorites are salty soy milk and Chinese crullers. 949.333.2704

MONDAY: Balboa Island, CdM and Lido Isle are all great for a Monday morning power walk. Halsea’s prints are inspired by life near the water, so I might even end up with a new idea while I’m at it. On my way to the office, a “Toxin Flush” from Nektar helps atone for the weekend and gets my creative juices in gear.

THURSDAY: It’s

almost a weekly ritual to come to Dat Thanh for the nem nuong rolls. They are so addictive and absolutely delicious! We often order about 20 rolls when we are here.

www.nekterjuicebar.com

TUESDAY: Lunchtime errands! Ann Pike in Costa Mesa is the best embroidery shop in-town. Plus, she’s very patient while I choose which thread is going to be the absolute best with each Halsea print. This place is great for custom gifts such as my go-to bridal gift—a Halsea Everyday Tote with the bride’s new initials. Tuesday’s are the day to go since she’s closed on Mondays. 949.642.8784

www.sites.google.com/site/datthanhrestaurant

FRIDAY: A facial from Rita at David Douglas Salon in Tustin on a Friday allows me to start the weekend off right. She keeps my skin healthy and has been pampering me for the last six years. I’m always so relaxed when I leave. www.ddsalon.com/tustin-hair-salon

WEDNESDAY: California Landscape into Abstraction: Works from the Orange County Museum of Art is right up my alley. I think it’s worth a mid-week sneak for sure.

The Richard Diebenkorn Ocean Park Series show at OCMA last year was one of my favorite painting shows ever. And later, my husband and I might go out for a little date night at Side Door in CdM—quiet but an active atmosphere with super-tasty food and drinks.

SATURDAY: It’s farmer’s market day. I go to the one at UCI usually before 8am and pick up my Asian vegetables, fruit and other necessities for the week.

SUNDAY: The perfect day to relax with Coffee Tea & Tulips’ unique sandwiches and extensive gourmet teas and coffees. My favorite is the Carmen Correia, and you will feel like you’re in Michael and Lina’s home while you’re there. www.mycoffeeteaandtulips.com

www.ocma.net | www.sidedoorcdm.com

Ann Pike in Costa Mesa is the best embroidery shop in-town. Plus, she’s very patient while I choose which thread is going to be the absolute best with each Halsea print.

-SALLY BARTZ

THURSDAY: Usually we’re dragging by Thursday morning, so I make a deal with my kids: be ready by 7:10, and we’ll get donuts before school. When it’s my choice, it’s Sidecar Donuts all the way—best quality donuts and a cozy, innovative atmosphere. Feels like it’s been there forever, and I have a feeling it will! www.sidecardoughnuts.com

FRIDAY: Molly Wood Garden Design in Costa Mesa is a great spot for hostess gifts. Such a treat to stop in there and be covered for weekend parties! Molly’s creativity and great eye account for the most charming cottage and garden around. www.mollywoodgardendesign.com SATURDAY: In our household, Saturdays are filled with kid and family activities. We’ll be at the beach, at a soccer game, dance recital or a kid’s birthday party—or all four in one day. The best spot in town for kid’s gifts is Our Gang General Store on Balboa Island. AND they wrap! And while on the Island, I love to stop into 5 Seas, one of Halsea’s stockists, to see their latest. I usually find a dress I can’t live without. 949.675.0666 www.facebook.com/Ourganggeneralstore

SUNDAY: A favorite way to end the weekend is to grab take-out from La Sirena and spend time on the beach and bluffs in front of the Montage Hotel in South Laguna. The views are beautiful…there’s a reason people come from all over to stay at the hotel—so lucky that those beaches are right in our backyard. www.lasirenagrill.com 38 |

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Photography by: Anh Nguyen

eat

/drink

April 2014

EAT EXPERT Team Winery Takes on Their New Waterfront Location

VS. SANDWICHES Pressed, Stacked and Dressed— Presenting a Lineup of Superb Sandwiches Sure to Fill any Party Platter

GUIDE Our “Best Of” Brunch Compilation + How Do You Like Your Eggs? Check Out Our Egg-cellent Preparation Tutorial

EAT FEATURE Celebrating the Bounty of Orange County’s Freshest Seafood Selections from Sushi to Ceviches

MEALS DECONSTRUCTED The Studio at Montage Invites Us into Their Seaside Garden

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DRINK EXPERT A Spirited Scot and Glenfiddich’s Western Ambassador Shows Us that Whisky is Reaching New Heights

VS SANDWICHES The Best Thing Since Sliced Bread

SESSIONS SANDWICHES 2823 Newport Blvd Newport Beach, CA 92663 www.sessionssandwiches.com

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APRIL 2014

The Boys ARE BACK IN TOWN THE WINERY’S SISTER LOCATION ANCHORS ASHORE THE NEWPORT BEACH MARINA

WRITTEN BY: MICHELLE SLIEFF | PHOTOGRAPHY BY: JORDANA SHEARA

THE EXPERTS JC CLOW, WILLIAM LEWIS & CHEF YVON GOETZ CREDENTIALS: The Winery Resturant & Wine Bar, Partners

OC Industry Locals for: 25 Years

T

he wind is blowing, the sun is setting, and the air smells like the salty Pacific. What better way to end the evening then at The Winery Restaurant and Wine Bar’s new, waterfront location in Newport Beach? Pull up to one of their three docks for the ultimate dining experience. And, be sure to recap the meal on the second-story cigar patio, overlooking the marina. Livin’ the life in Newport, partners JC Clow, William Lewis and Chef Yvon Goetz come together to provide an amazing bayside atmosphere. JC Clow sits down and talks about how the powerhouse trio came to fruition by providing contemporary California regional cuisine, an impressive wine selection and a stunning view.

Q: Can you give me a little background on how the three of you came together to form The Winery?

JC Clow: It’s an incredible story. I opened the very first Morton’s Steakhouse in Orange County back in 1995, and I was the General Manager for about 12 and a half years.

One of the first employees I hired was William, my partner. I hired William as a server, and then he worked his way up to be a captain, assistant manager, and then, assistant general manager. He’s been one of my dearest friends coming up on nineteen years. Chef Yvon Goetz, after working for years in France and London, opened the very first Ritz Carlton in Boston and then Aspen. He moved to Laguna Nigel and was the Executive Chef of their dining room. We used to frequent the location all the time and knew of his background with his culinary experience and his awards, but we didn’t really know him personally. So, when we were looking for a Chef for the cutting edge menu we wanted, we had a chance to meet with Goetz, and he grasped and embraced everything we were talking about. Being born and raised in the northwest, I wanted to work with exotic game, and he had a chance in Europe and Aspen to have worked with a lot of these products. So, when we were talking about ostrich and caribou and alligator, his eyes lit up. He jumped right in. He was in the same position as William and I. We had gone as far are we could go on the corporate ladder, and we offered a percentage of the business and to be our partner back in 2006, making it official in 2007.

Q: I think that’s really neat that you bring all of those dynamic perspectives to your restaurant. Together, the three of you offer strong points of view when it comes to operations, knowledge of wine and a classically trained chef.

JC: Thievery of chefs runs ramped in this business, and I think it was really beneficial to bring him on as a partner and not just a chef. There have already been a plethora of offers that have tried to lure him away, but as a partner, there is always an incentive to grow your business and stay involved.

Q: I noticed you have boat access at this new location. What services will be offered through that unique advantage?

JC: Our restaurant is about 11,000 square feet and offers a 750-square-foot patio. Our main focus will be to wow every guest that steps into the restaurant. At some future point,

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“Not only do we offer wine events, we do craft beer dinners, scotch tastings and cigar dinners as well. We’re not just wine; we cater to all palettes. We are full spectrum.” -JC Clow, Partner, The Winery Restaurant & Wine Bar

< JC CLOW < CHEF YVON GOETZ

WILLIAM LEWIS >

THE WINERY Newport Beach 3131 W. Coast Hwy Newport Beach, CA 92663 Tustin THE WINERY RESTAURANT & WINE 2647 Park BAR Ave 3131 W Coast Hwy Tustin, CA 92782 Newport Beach, CA 92663 714.258.7600 www.thewineryrestaurant.net | APRIL 2014 | 45

we may do dining packages and offerings for guests who want to just pull up and have something catered on their boat or pulling up in a Duffy and grabbing dinner to go. I envision that will probably happen at some point in time but not in the beginning. We do have three 60-foot docks that are primarily for Duffy service for our guests.

Q: We like to share some of our favorite spots’ secrets. Are there going to be any secret offerings at the new Winery?

JC: We have so many loyal and faithful followers.

All of us have been in OC for 25 years, and we have so many regulars that call us ahead and make sure that we have some of their secret items that we don’t always offer on a regular basis. That could include beluga caviar and wild game. Remember, the chef is French. We do a lot of off-menu items on a regular basis. Some Hawaiian seafood, think Ono, Opaka paka, and the wild game items are very popular and in high demand. We get calls ahead of time to make sure we offer those for our guests.

Q: Can you elaborate on the menu’s distinction of California regional cuisine?

JC: I think when you look at our menu—especially when we opened—there wasn’t another restaurant

out there like ours. What makes ours cutting edge is we have so much wine country infusion into our menu, all the way from Santa Barbara to Paso Robles, to Napa and Sonoma. We have a lot of varietals that are entwined into our recipes. We focus on farm-to-table and ocean-to-table. We were placed into a new dining category, contemporary California regional cuisine.

Q: Tell us more about the wine. What is your vision for the wine cellar at this new location?

JC: We thought of encompassing the cellar to become more a part of the visual aspect and décor of the dining room. Since we have a two-story restaurant here, our vision was to build something that will hold about 265 bottles to go up two stories and to be encased in a glass enclosure on both stories where you could see it from every major point of view from the restaurant.

The wine aspect is a huge part of our restaurant. We wanted it to be more encompassing here.

Q: I noticed at your Tustin location you offer over 650 wine selections on your menu, which change weekly.

Is there a process that you follow when choosing which wines to put on the menu each week?

JC: I leave the wine buying up to my partner William who is a level two sommelier. I passed that over to

him many years ago. Our goal when we first put the list together was to make sure that we were offer the French wines and the California wines, but we also wanted to make sure that all geographic areas received focus as well. So you’re going to see every major wine-growing area regionally represented on our wine list.

Q: When did you have your first glass of wine and what was it like?

JC: It was probably as a young man in junior high and my mom and dad used to drink a wine called Blue Nun. It’s really disgusting, and I think I took about one swig and that was enough for me for probably a few more years. In high school, it was Wine Coolers and Strawberry Farms and Great Mountain. It wasn’t until I was in college when I really started to enjoy wine and understand all the different varietals.

Q: So this new location has a level three sommelier?

JC: We have six sommeliers for the Newport location. We have a level three, two level twos, and three level ones, and we’re not even done hiring our new staff yet. Mario is our level three and is actually studying for his Masters and hopes to achieve that in the next six months. As you get into level two and three, it is more encompassing, more specific, and it’s much more difficult. They are few and far between.

“Being born and raised in the northwest, I wanted to work with exotic game, and Chef Goetz had a chance in Europe and Aspen to have worked with a lot of these products. So, when we were talking about ostrich and caribou and alligator, his eyes lit up. He jumped right in.”

-JC Clow, Partner, The Winery Restaurant & Wine Bar Q: In all honesty, I am more of a beer person. What advice or tips would you have for a guest like me who is interested in expanding their wine knowledge and palette at your restaurant?

JC: I’m a beer person, too. I grew up in Seattle, and we had some of the best micro brews around to fill up on in the Pacific Northwest. For the ladies we have a sparkling wine that is called Rosa Regale, and it’s a real fruit forward sparkling wine that is just phenomenal. It’s full bodied and has a lot of forward fruit in it. It is a great wine to start individuals off on that doesn’t necessarily drink wine on a regular basis. We also pour J sparkling wine from Sonoma by the glass. It’s bubbly and loaded with green apples. On the red wine side, we have a Pinot Noir that’s called Meiomi and it is just loaded with cherries and vanilla spice, and I have not found one of our guests that have not enjoyed that.

We also offer Pinot Noir flights. We offer three different varietals at two oz. each and that’s a great way to introduce guests to different flavors. We do numerous flights with different types of varietals. It’s a great opportunity for individuals to come in and find out what types of wine they really like. This is an opportunity for our guests to expand their knowledge as well as their palette with different styles of specific varietals.

Q: Do you offer any wine tasting events at your restaurants?

JC: We do wine tastings once a month, and we offer wine maker dinners every other month. Our guests can go on our websites to find specific information on upcoming events. Not only do we offer wine events, we do craft beer dinners, scotch tastings and cigar dinners as well. We’re not just wine; we cater to all palettes. We are full spectrum.

Q: What type of entertainment can we expect to see at the Newport Winery?

JC: We are looking to do live entertainment three to four nights a week. As a brand new location, we will mix it up based on the demands of our new guests.

We try and change the entertainment every night that we offer it.

Q: What dish and wine pairing would you suggest for a guest’s first time experience?

JC: The ladies love the Mahi Mahi that Chef does. It’s prepared with roasted tropical fresh fruit, jasmine rice and a Gewürztraminer ver Blanc. The wine in the sauce that he makes is just incredible, because it pairs so well with the components of the dish. The sauce makes that dish. With that, you could go with Pinot Grigio, Sav Blanc or Chardonnay.

Q: What are a couple of your favorite wines on the menu?

JC: Well, my very favorite varietal is champagne. I love the sparkling; I love the bubbles. My next favorite would probably be Pinot Noir. I love French Burgundies and Sonoma, California pinot and a lot of pinot in Oregon, Gundy, etc. There probably isn’t a varietal that I don’t love. I love cabernets and the big shirazes and the Bordeaux’s.

e B e h T

n i h ts T

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vs the SANDWICH SHOWDOWN

WRITTEN BY: BRETT SCHORR PHOTOGRAPHY BY: ANH NGUYEN

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WILD STRAWBERRY 240 Newport Center Dr #100 Newport Beach CA, 92660 949.706.0462 www.bestmockups.com/wildstrawberrycafe

rom sourdough to whole wheat, toasted to cold, the sandwich options are nearly endless. It is up to your stomach and mind to create your dream sandwich.

We went to your hole in the wall delis and to your upscale cafes to find the best sandwiches you can get your hands on in Orange County. From the Pho sandwich to the basic peanut butter and jelly, we have covered the whole array of sandwiches for your viewing pleasure. No matter if you are on the go requiring a quick fix while cruising down the 405 freeway or catching up with friends over a fancy finger sandwich, there is no wrong time or place to have one.

So, Orange County, make me a sandwich! | APRIL 2014 | 51

EAST BOROUGH

Winner:

NATIVE KNOWLEDGE Wild Strawberry offers an eating for energy class that focuses on fresh ingredients to boost your metabolism and give you energy and vitality. The class will help you eliminate the unhealthy items in your diet—out with the old and in with the new.

East Borough offers a great beer and sandwich combo for happy hour from 3pm to close.

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So Meaty. The hot pastrami is a filling sandwich that will leave you full and ready for the day ahead of you.

Winner:

Especially Ethnic. East Borough brings the culture of Vietnam into the neighborhoods of our all-American fast food nation.

WILD STRAWBERRY 240 Newport Center Dr #100 Newport Beach CA, 92660 949.706.0462 | www.bestmockups.com/wildstrawberrycafe

EAST BOROUGH 2937 Bristol Street Costa Mesa, CA 92626 714.641.5010 | www.east-borough.com

At Wild Strawberry, it’s all about living healthy and eating healthy.

This shabby chic restaurant offers a come just as you are setting for businessmen grabbing lunch as well as people walking in with their yoga mats after a Pilate’s class for the raw bar. People are known to drive from Santa Monica to get their hands on this spot’s hot pastrami sandwich. The hearty sandwich features cured pastrami that is the quality of a New York steak. Pepperoncini, jalapeno and lime juice are just some of the 16 ingredients in the peppered pastrami. Another just as tasty and equally beautiful sandwich is the open-faced albacore tuna sandwich. The signature, limeinfused albacore comes mixed with onions and celery, served with farm-to-table produce with lots of vegetables on toasted olive bread.

Wild Strawberry is the little secret of Fashion Island and mostly known by locals. Be sure to visit Wild Strawberry on Saturday for live vocals and acoustic music.

At East Borough it’s all about Vietnamese specialty sandwiches.

Located in The Camp in Costa Mesa, East Borough is an alloutdoor café. East Borough wanted the vibe of a small café that you can visit in your local neighborhood. The small space mixed with the modern hole in the wall contemporary design makes it a fun place to grab a sandwich. The eastern food mixed with the boroughs of New York is where East Borough developed their concept. The Pho Baguette contains the contents of Pho but all in sandwich form. The Bristol original sandwich comes with beef brisket, sriracha hoisin aioli, bean sprouts, basil, onions and jalapenos for that extra spice. It is served with a Pho broth that you can dip your sandwich in or sip on the side. Another special treat was the Vietnamese coffee served with sweetened condensed milk and over ice.

*See page 51 for image

AVOCADO CAFÉ

BOARD AND BREW

AVOCADO CAFÉ 6060 Scholarship Irvine, CA 92612 949.752.0523 | www.avocadocafes.com

BOARD AND BREW 979 Avenida Pico, Unit C San Clemente, CA 92673 949.498.2739 | www.boardandbrew.com

First opened on Avocado Street, Avocado Café founded its name and their popular lineup of sandwiches here. The signature avocado spread can be found on every item on the menu from wraps, paninis and sandwiches. If you like avocados like I do, you’re going to love this café.

Owner Jon Vidales prepared the most popular items on the menu, including The Basilico. The Basilico is a ciabatta panini with spring mix, buffalo mozzarella, tomato, olive oil, balsamic vinegar, and of course, avocado with basil pesto. All sandwiches are served with Boar’s Head meats. The Chuy is another tall sandwich stacked high with oven gold turkey and apple wood smoked bacon. Served on whole grain bread with all of the fixings, including avocado, goat cheese, lettuce, tomato, pickles, Avocado Café serves this favorite with their homemade honey Dijon mustard. The hardest part is fitting it in your mouth! The wasabi mayo and jalapeno ranch are other homemade spread options that you should try with one of your sandwiches. Pair your sandwich with one of their fresh squeezed juices. The Green Room is a zingy apple drink with celery, cucumber, spinach and kale. You wouldn’t even know it was a health drink—it tastes so good. If Popeye the sailor man could come to life, he would agree, too. Avocado Café is family owned, has three locations and plans to franchise in coming years.

Board and Brew is located in the relaxed beach city of San Clemente.

Room and board is where Board and Brew got their name. Started in San Diego in 1978, the surf culture has molded this sandwich shop’s future while they have perfected their recipes over the years. Board and Brew offers a simple menu but does it well. Turkey, chicken and beef are the meats the menu is based around. The sandwiches are familiar but done just right with the highest quality. You won’t find freezers or can openers here—only the freshest produce. Over a few beers, co-owner Mike Desanti sat down with us to share the menu and some sandwiches. The chicken club sandwich is a local favorite on the Board and Brew menu. If you think you have had a chicken club—think again. The club comes with a thick, marinated chicken breast, bacon and melted jack cheese on a toasted French baguette with mayo, tomato and lettuce. For added flavor—not that it needs it—be sure to try the secret sweet and sour sauce. My favorite way to wash down one of the tasty Board and Brew sandwiches is with an ice-chilled glass of the Bayhawk Honey Blond that they serve on tap.

The honey blond comes from one of the oldest breweries in Orange County and pairs just right with the chicken club.

Winner:

Winner:

Healthy. If you're on a diet or just want a healthy alternative, Avocado Café has something for you.

NATIVE KNOWLEDGE Avocado Café offers great vegan and gluten free menu options, too.

For added flavor—not that it needs it—be sure to try the secret sweet and sour sauce at Board and Brew.

Scrumptious & Simplistic. Board and Brew takes simple sandwich concepts and makes them great. | APRIL 2014 | 53

Winner:

C4 DELI

Pickled Pepper Award. C4 wins the pickled pepper award for their wide variety of house-made pickled foods from just plain pickles to pickled pesto pasta salad; and trust me, they are delish. The sides here are just as tasty as their sandwiches. Choose from creamy or vinegar coleslaw, hearts of palm salad with a red wine vinaigrette sauce or a chickpea salad.

C4 DELI 200 North Broadway Santa Ana Artists Village, 92701 714.263.1555 | www.c4deli.com

NATIVE KNOWLEDGE Every Tuesday night they host a free trivia night at 7:30pm. You can play solo or in teams, and the best part is the prize is alcohol. With 15 beers on tap and a wide assortment of wine, everyone is a winner at C4 Deli.

Be sure to stop by Black Market on a Saturday night for some S’mores.

Everything is homemade from the graham crackers to the marshmallows, and then they add a dark chocolate gnash.

They are torched and squished to perfection and only cost a dollar.

After walking through the doors of C4 Deli, I was warmly greeted by the crew and the art deco of their historical building. C4 Deli is the “Cure for the Common.” The deli features both a bar and an area to dine at tables. It was at the bar where Chef Ryan Velilla served me the Porketa sandwich. The Porketa sandwich has delicious boneless pork that will leave you feeling happy as a pig in mud. The texture of the meat is satisfyingly fatty.

With every bite I was intrigued by this new texture of meat. The sandwich is served on a ciabatta roll with aioli and broccoli rabe.

I haven’t experienced a sandwich like this one anywhere else. The atmosphere of the deli is unlike another you might step into, too.

Winner:

BLACK MARKET

True Deli. Tutor and Spunky’s offers a true deli taste and feel both in the sandwiches and in the store.

BLACK MARKET 2937 Bristol Street, Suite D-100A Costa Mesa, CA 92626 714.662.3095 | www.blackmarketbakery.com

Good food made by happy people is what Black Market is all about. This half-bakery, half-cafe is known for their bread that they make in-house everyday. The whole wheat is the bread we sampled on the super homemade peanut butter and jelly sandwich. Salted roasted nuts are ground freshly in the kitchen to make their creamy peanut butter that has no sugar added.

The fresh jam is made with black berries and raspberries and everything from the bread to the butter is ultra fresh. This PB&J gives a whole new spin on a childhood favorite sandwich. Another great sandwich was the Handsome Italian, which consisted of homemade artichoke, basil, pesto, roasted garlic, provolone and fresh roma tomatoes and served on seeded sour dough with flax seed, wheat berries, and oats. Anything at Black Market is made or grown from local suppliers if not in house. Black Market baked goods can also be found at Kéan Coffee.

Winner:

Tom is an expert on dating for singles over the age of 50-yearsold. The last Thursday of every month, Tutor and Spunky’s hosts a singles night with happy hour prices. www.Tutorandspunkys.com has all the dates and meeting details.

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All Ages. No matter if you’re five or 55—who doesn’t occasionally crave a PB&J? TUTOR AND SPUNKY’S 34085 Pacific Coast Hwy Suites 116/117 Dana Point, CA 92629 949.248.9008 | www.tutorandspunkys.com

Named as the home of the best sandwich in Dana Point four years in a row with frequent visits from celebrities such as Magic Johnson, Tutor and Spunky’s Deli is a must on our list for best sandwiches. The casual beach city deli offers a great view of the Dana Point Harbor and customers can be seen all year round grabbing sandwiches in their board shorts. Rosa’s Best sandwich is served on sourdough bread with turkey, avocado, crispy bacon, with provolone cheese. Named after the longest-term employee of Tutor and Spunky’s (26 years!), Rosa is often seen making her own sandwich for customers. Another solid sandwich choice is the Party Animal—a chicken salad sandwich with mayo and cheese served on dark molasses squaw bread. Many of the menu items are named from customers who created sandwiches that were too good to leave off the menu. There are over 48 different deli sandwiches on the menu from which to choose. Tutor and Spunky’s recently made a 30-foot-long submarine sandwich that weighed more then 100 pounds and took up four parking lot spaces. Tutor and Spunky’s is a cheeky nickname of owner Tom Blake “tutor” and his ex-wife “spunky.”

| APRIL 2014

TUTOR AND SPUNKY’S

SESSIONS SANDWICHES

Winner: Best Vegetarian Sandwich. While eating the Summer Zephyr, I was enjoying the sandwich so much I didn’t even notice there was not any meat. No matter if you’re a vegetarian or meat loving man, you will love this creation.

NATIVE KNOWLEDGE Sessions serves java juice and a full line-up of Kéan coffee from espresso drinks to drip.

Be sure to save time after Haven to walk around the historic shops at Orange Circle.

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HAVEN

Winner: Sophisticated Sandwich Components. Although Haven serves a pub-style menu, don’t let that fool you, foodies—this place serves a more refined roster of dishes to pair with your brew.

SESSIONS SANDWICHES 2823 Newport Blvd Newport Beach, CA 92663 www.sessionssandwiches.com

HAVEN 190 S Glassell St Orange, CA 92866 714.221.0680 | www.havengastropub.com

Sessions is located just steps from the beach in Newport. Sessions is a great place to eat and hang out with friends. The relaxed gourmet west coast deli is a first of its kind here in Southern California.

Inspired by countless surf and skate sessions on the Newport Beach peninsula over the years is where the name Sessions originated.

Featuring 20 signature sandwiches, a multitude of house-made sauces with a variety of delectable sides and salads prepared daily, Sessions is ideal for grab-and-go to catch the latest surf, or wind down and dine in while hanging with friends for breakfast, lunch or dinner. Be sure to grab Black’s Beach Baller, a traditional all beef meatball sandwich with a roasted red pepper marinara instead of tomatoes, giving it a truly unique flavor. Another sandwich we just loved was the Summer Zephyr that is good during any season of the year—made with fresh mozzarella, basil aioli, razor onions and marinated tomatoes on ciabatta bread. The tomatoes could be a dish on their own. Every sandwich comes with an order of shaka spuds. Shaka spuds are chips that are covered in fresh sage, rosemary and Parmesan cheese. Hit the waves, and then come to Sessions to get a sandwich that will hit the spot.

Featured in some of our past issues, Haven is back, and this time for their seasonal sandwich and side entrees. Chef Craig Brady sat down to share with us what he has been working on in the kitchen for the spring season. The roasted chicken sandwich is between two slices of picasa bread with an English pea pestew (which is just a fancy way to say pesto without pine nuts). It is topped off with red peppers and lemon and thyme aioli. Served alongside the sandwich was a cold asparagus salad with roasted tomatoes and orange segments, lightly seasoned with Parmesan vinaigrette, lemon and olive oil. I fell in love with the roasted yellow sweet beets that were prepared in a horseradish and appropriately seasonal herb parsley.

If you think you don’t like beets, this will give you a run for your money. I dare you to try them and not be satisfied. Craft beer is the only beer you will find at Haven. The rotating tap list is always new and changing, along with the different menu items listed on the gastro pub’s chalk wall.

A Bunch OF

Brunch MUSTS HOIST YOUR MIMOSAS TO OUR ORANGE COUNTY BRUNCH GUIDE

WRITTEN BY: MINERVA THAI | PHOTOGRAPHY BY: DUC DUONG

LITTLE SPARROW 300 N Main St, Santa Ana, CA 92701 714.265.7640 www.littlesparrowcafe.com | APRIL 2014 | 59

S hort

A smaller than average appriasal of some of our other favorite local spots

Rialto Cafe 108 W Wilshire Ave, Fullerton, CA 92832 714.525.5111 | www.rialtocafefullerton.com Brunch: Saturdays & Sundays Featuring black and white photos of downtown Fullerton’s Rialto Theatre on its walls from the early 1900s, Rialto Cafe stands nearby its namesake and embodies a retro charm that brings in curious guests who fall in love with the atmosphere. Black and white is used artfully to create a welcoming, simplistic atmosphere that focuses on their gourmet cafe dining and eye for design. Here, brunch is not a separately designated menu, but rather, an overlap of hours between Breakfast and Lunch options. Seek out their Stuffed French Toast (mascarpone stuffed in a French baguette and topped with seasonal fruit, whipped cream and crème anglaise) for a treat or their Rialto Rancheros (baguette slices topped with a sundried tomato spread, fried eggs and aged Blue cheese) if you want the locals’ favorites.

he clink of champagne flutes and the clatter of silver utensils upon porcelain plates set the tone as we look out at the picturesque horizon on the Pacific. Is this what a Sunday morning in Southern California feels like? Last week, we sat at a reclaimed wood table and stared at platters of sumptuous food, more hearty than elegant but luxurious in ingredients. Our friend slid over a towering Bloody Mary, filled to the brim with peppery tomato and impaled with an ambitious skewer of salt, brine and seafood. We had planned next weekend to have a morning of waiting, plate in hand, through a buffet line for all-you-care-to-eat specialties and customized pancakes. How were these all categorized as the same “meal” type? Different stacks for different packs, we suppose.

In the ranks of culinary portmanteau, words such as the whimsical “spork” and compromising “tofurkey,” while brunch—the combination of breakfast and lunch—seems most beloved. We talk about it for the experience and titter about the perfect dishes or alcoholic deals at restaurants (bottomless mimosas anyone?). Instead of “Ladies Who Lunch,” it is a meal time about “Families/Couples/Friends Who Brunch.”

That might just be where the commonalities end though. As we crawled through Orange County region by region, we found ourselves delving into a wide range of brunch styles from simple to lavish, rustic to modern, sober to alcohol-friendly. Though not all-encompassing, this guide should serve as a detailed outline of some of the top brunches to be found around town and their stories. It can help you plan out your weekends, because the last thing you’d want to do after sleeping in is scramble for reservations.

Los Compadres 1717 S Main St, Santa Ana, CA 92707 714.541.9555 Brunch: Sundays Locals mention this hole-in-the-wall spot to those searching for a brunch buffet that lets money stay in your wallet. At under $15/ person throughout the years, Los Compadres’ Sunday Brunch features Mexican food in Orange County style with the usual suspects of enchiladas, beans and rice but also some home-style classics you might find in an abuelita’s kitchen. It might not necessarily be called “brunch,” but this experience features reasons to stay a while and enjoy the food with family and friends. Take a moment to listen to their live mariachi band before you get up for another plate.

The Playground 220 E 4th St, Santa Ana, CA 92701 714.560.4444 | www.playgrounddtsa.com Brunch: Sundays If you were familiar at all with The Playground in downtown Santa Ana, you would know that they do not joke around when it comes to their menus. Changing daily based on availability and seasonality, the dishes can be there one day to become your favorite and gone forever based on the chef’s decision. The Sunday Champagne Brunch has a bit of that ever-shifting flair as well, though, so perhaps you can imagine this becoming a regular brunch spot to visit. You’ll most likely not have the same dish twice. As for what you’d find on this menu, you ought to bring an appetite because the savory, dinnerlike entrees will fill you up quickly.

ECCO Pizzeria & Bar 2937 Bristol St, Ste A103, Costa Mesa, CA 92626 714.444.ECCO | www.eccopizza.com Brunch: Saturdays & Sundays Braving the parking lot at The CAMP during a Friday night would not be the best idea, but coming by on a weekend morning may bring better luck for a spot. You would not want to overlook the tucked-away location of ECCO Pizzeria & Bar, a restaurant providing locally sourced, organically grown ingredients for their Italian food and passionate about serving “fresh, soulful food.” CONTINUED ON PG. 62

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The Crow Bar and Kitchen or more than six years, The Crow Bar and Kitchen has been serving brunch to the Corona del Mar community and has been a popular destination since. In regards to breakfast, Owner Steve Geary states “We’re trying to provide breakfast options for people that give them what they’re searching for and that simplicity of breakfast, because breakfast is the most habitual part of the dining part of anybody’s life.” It’s true. We agree—people tend to know exactly what they want for breakfast and are not ones to stray from their ingrained habits.

During the brunch hours, window lighting creates a more open air, and we spotted a menu with set items ranging from building one’s own scramble and omelet to ordering one of many award-winning burgers. The Crow Bar’s Eggs Benedict took advantage of the recent food trend by using pork belly in place of the traditional Canadian bacon, a solid substitution that satisfies a morning’s salty desire in another fashion. Their Breakfast Burrito gave a nod to Orange County’s large Mexican influence and the Californian popular produce by using thick slices of fresh avocado. Of course, the classic and simple yet beloved All American Breakfast consisting of fried eggs, crispy bacon, sausage links and home fries came out too and was a solid plate. For those wanting

2325 E Coast Hwy, Corona del Mar, CA 92625 949.675.0070 | www.thecrowbarcdm.com Brunch: Saturdays & Sundays

more than a disappointing fast food breakfast sandwich, opt for The Crow Bar’s Breakfast Sandwich, a towering creation involving a grilled English muffin, sausage, bacon, ham and runny egg. Glorious.

If the food is not enough, the full bar is also put to use during the brunch hours in the forms of a house-driven Bloody Mary and assorted cocktails. Another popular cocktail, the Salty Dog, takes advantage of grapefruit juice to awaken the senses and make the meal feel more like breakfast (it counts as a healthy option if there is juice, right?).

Brunch seekers, look out for rotating specials on the wall when you come in and make plans for Easter brunch at The Crow Bar if you are in need of good food with good beer.

Executive Chef Carlos Abarca’s brunch menu reads at about 50 percent typical breakfast items and 50 percent lunch items (with, of course, plenty of pizza options). If you don’t want to select an entree, there are some pre-selected Specials via the Americano and Sobeca Brunch.

However, if you know what you already want and need alcohol to wash it down, shoot for their Kegs & Eggs, an option that pairs any brunch item with an endless pint of Peroni. Can’t decide between breakfast and lunch? Have both by choosing from the Pizza + Eggs section!

Little Sparrow 300 N Main St, Santa Ana, CA 92701 714.265.7640 | www.littlesparrowcafe.com Brunch: Saturdays & Sundays

Haute Cakes Caffe 1807 Westcliff Dr, Newport Beach, CA 92660 949.642.4114 | www.hautecakescaffe.co Brunch: Saturdays & Sundays Their logo cutely displays “Breakfast. Lunch.

Pastries. With Love” underneath the H (spatula) C graphic. They solely focus on pre-dinner dishes and are not open for the late afternoons or evenings. The name is the restaurant’s riff on pancakes; every one is a haute cake, and there are several variations. If you are hankering for a classic, go for their Buttermilk Haute Cakes.

Those a bit more adventurous may want to explore the Blueberry Cornmeal Haute Cakes or the Orange Ricotta Haute Cakes. Whichever route you choose, make sure to dig in with gusto and enjoy the accompanying maple syrup, fresh fruit and butter. Not feeling pancakes? Opt for their large menu of scrambles, sandwiches and salads.

Plum’s Cafe & Catering 369 E 17th St, Ste 7, Costa Mesa, CA 92627 949.722.plum | www.plumscafe.com Brunch: Saturdays & Sundays A local favorite, Plum’s Cafe frequently finds itself with more than enough hungry brunch guests. For more than 20 years, the restaurant has featured a Northwestern-styled menu and the side service of catering and event planning.

As a diner, you get to choose from a list of entrees with the option of adding in-house coffee or tea along with an alcoholic brunch cocktail of choice for an additional price.

There are also specialty cocktails you could order as well. What are some iconic dishes of the Northwest style? Try for the Williamette Hazelnut Pancakes with Marion berry compote or their Alderwood Smoked Salmon Hash.

For the wow! factor, though, you might have to consider sitting tight and waiting about 20 minutes for an order of their Famous Dutch Baby, a monstrous deep dish pancake skillet with powdered sugar and lemon that is surely bigger than your head.

you have not been keeping your eye on it lately, you really ought to pay attention to the downtown Santa Ana area and bookmark it for excellent food. The quaint Little Sparrow on the corner of Main and Third is one of those seeking to bring life to the area through just their dedication to good food. Owner Bruce Marsh opened the restaurant with wife Naseem Aflakian to be the restaurant they felt was missing in Orange County. The couple met and fell in love in New York before moving to the area where they combined their expertise (hers in food studies, his in marketing) to create a realized vision of New York and San Francisco in one place. Inspired by French bistros, Little Sparrow earned its name from a French diva but also as a representation of caring and community through the symbol of the bird itself.

Executive Chef Eric Samaniego drives their playful menu. The classic breakfast and lunch dishes of American and French bistro yore have a touch of the chef’s personality in each, providing for a fun and excellent meal. We explored several items on the menu including their #1 selling dish—the Eggs Benedict (5:10

Old Vine Cafe

eggs, prosciutto and housemade English muffin). The 5:10 eggs (the numbers for which stand for minutes and seconds) were fashioned after the recipe by Chef David Chang of Momofuku restaurants, which produces poached eggs that are exactly in the shape of in-shell eggs. Says Chef Eric, “They’re perfect. Done another way, poached eggs are great but you get weird shapes and the whites don’t always coagulate over the yolk.”

We love them! The grilled housemade English muffin produces a satisfying crunch, and the thick hollandaise sauce is perfectly balanced. The Corned Beef Hash is one of Samaniego’s favorite items to cook. They pride themselves on their housemade biscuits (Little Sparrow’s pastry chef makes all pastries in-house) which you might have to fight for when visiting; there is a customer from Laguna Beach who busses all the way to Little Sparrow just to purchase as many biscuits as possible to have and take home. Another point of pride is their cocktails. Keep in mind their Mimosa Pour Deux (Bailly Lapierre Brut Reserve 1/2 bottle with orange juice and two flutes for $22) option.

We visited McDonald, having heard from many who wax poetic over their experiences at Old Vine Cafe. The chef explains, “I honestly did what I thought the area needed. I thought they needed creative breakfast and good breakfast.” The restaurant’s brunch sits guests on a first come, first served basis, which results in a wait time many are willing to endure. The menu includes breakfast items, like Scrapple, a typically southern dish made from pork scraps and cornbread, which is transformed by high quality ground pork, apple butter, fried green tomatoes and buttermilk biscuits. | APRIL 2014

From Little Sparrow’s Pastry Chef “I chop up cubes of butter really thinly and freeze them. Then I hand mix; I do not incorporate it with the mixer.

The thin flakes of butter stay in place, and that’s what makes it crispy. After I finish scaling the other ingredients and when I’m ready, I just put the butter in, mix it and roll it.”

2937 Bristol St, Ste A102, Costa Mesa, CA 92626 714.545.1411 | www.oldvinecafe.com Brunch: Saturdays & Sundays

estled in The CAMP in Costa Mesa, Old Vine Cafe is poised and ready for guests seeking a quaint and secluded dining experience. Founded and helmed by Executive Chef Mark McDonald who has worked in the restaurant industry ever since he was 14, Old Vine Cafe has been providing breakfast, lunch and dinner to Costa Mesa and other Orange County residents since 2007.

His culinary training near home and abroad (notably at the Italian Culinary Institute under Chef John Nocita) practically promises that you will fall in love with the food.

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ON HOW TO MAKE THE PERFECT BISCUITS

Searching for popular dishes?

The ones in highest demand are their omelets. There is a Goat Omelet made with Pepperjack and slow-cooked goat. There is a nostalgia-inspired Pizza Omelet with housemade meatballs, Mozzarella and hearty tomato sauce. Salty omelet lovers would greatly enjoy the Smoked Salmon Omelet with dill and Havarti cheese. At 2-3 eggs per omelet, Old Vine Cafe easily serves up more than 1,000 eggs per day.

They also feature a “comfort” section during brunch, which includes the likes of Biscuits and Gravy in multiple ways for different palates (there is a chipotle gravy for you heat-heads!). Seasonal French toasts and crepes keep the menu rotating and relevant—our taste of his Cheese Mousse Crepes is heavenly. If you’re game, there are also more exotic meats to look through including a Rabbit Mole, a glorious plate with cashew and chile mole over braised rabbit and paired with housemade cornbread.

The Porch 508 29th St, Newport Beach, CA 92663 949.673.1600 | www.meetattheporch.com Brunch: Saturdays & Sundays Primarily listed as a breakfast menu, the dishes available in the morning time slots for the weekend certainly lean more towards the eggs and bacon crowd, but there are more savory lunch-like dishes at The Porch. Consider that they have Chicken & Waffles (fried chicken breast served with a Belgian waffle and hot maple syrup) and even sandwiches during breakfast. If you want what the locals rave for, though, you have to go with their Signature Eggs Benedict and the option of having bottomless mimosas, because hey, who doesn’t want runny eggs and endless alcoholic juice on a Sunday morning? The restaurant is focused on being THE place for locals with craft drinks and great food that isn’t too casual or formal.

SideDoor

801 E Coast Hwy, Corona del Mar, CA 92625 949.717.4322 | www.sidedoorcdm.com Brunch: Sundays

Zinc Cafe & Market 350 Ocean Ave, Laguna Beach, CA 92651 and 3222 E Coast Hwy, Corona Del Mar, CA 92625 www.zinccafe.com Brunch: Saturdays & Sundays With three locations (two of which are in Orange County), Zinc Cafe is no stranger to breakfast.

Known for their market and full cafe style menu, the restaurant does not have brunch in a traditional sense where you sit down to eat; there are plenty of grab-and-go options. If you are searching, however, for that experience, there is patio seating space available sometimes.

To those browsing the extensive menu, they may not realize that Zinc Cafe is a vegetarian (though not vegan) eatery, because it is not explicitly publicized anywhere. They just aim to make good food that also happens to be vegetarian.

You will see egg dishes, cereals, sandwiches, salads and pizzettes on the menu. We’re eyeing those quiches and frittatas ourselves.

Nick’s Laguna Beach 440 S Coast Hwy, Laguna Beach, CA 92651 949.376.8595 | www.nicksrestaurants.com Brunch: Saturdays & Sundays The breakfast menu is small at Nick’s Laguna Beach, one of four restaurants in the Nickco Hospitality Group, but it has strong, savory dishes. Just fewer than 15 dishes are featured during these early hours, but each one should hit a flavor profile that someone does enjoy.

Take for example their Fried Chicken & Waffle Stack (with sausage gravy, maple syrup and Nueske’s bacon), rumored to have the same mix as Bruxie waffles, and their Short Rib Benedict—do those not sound hearty to you? If that is not enough to get you going, grab a cup of quality joe to wake up your morning. Nick’s carries Stumptown Coffee, a local craft coffee brewer that has stolen many hearts.

Madison Square & Garden Cafe 320 N Coast Hwy, Laguna Beach, CA 92651 949.494.0137 | www.madisonsquare.com Brunch: Saturdays & Sundays Need to do some eclectic shopping while you dine? A quaint restaurant that has a storefront of unique home and garden gifts, Madison Square & Garden Cafe is set in a beautiful backyard garden and is dog-friendly for those canine lovers around. When visiting, order at the counter before taking a look-see around the shelves and displays of quirky products.

The locals enjoy the Madison Rancheros (crisp corn tortillas with black beans, sunny side up eggs, avocado salsa, Jack cheese and sour cream) and the uncommon German Apple Pancake (thinly sliced and sautéed Granny Smith apples mixed in a German batter and topped with cinnamon and brown sugar). If those are not quite your style, there are several salads and sandwiches on the menu, complete with punny section titles such as “Lettuce Present Our Salads.”

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a part of its sister restaurant Five Crowns, SideDoor is a member of the Lawry’s family of restaurants, which also include Lawry’s The Prime Rib and Tam O’Shanter. Wood, plush furniture and dim lanterns create an atmosphere of yore; I nearly expected to see people in hunting garments and mounted deer heads on the walls. Once we got hold of a menu, then we saw just how suitable the items were to the environment SideDoor has created.

For three years, the restaurant has served brunch and began doing so after Five Crowns had ceased theirs. Driven by the creativity of Chef de Cuisine Steve Kling and Executive Sous Chef David Moldovan, the menu maintains several popular items but also changes seasonally.

The most popular dishes during brunch are their Prime Rib Sandwich, Green Eggs and Ham Benedict, Cheese and Charcuterie boards and the Tempura Waffles with choices of chocolate, bruleed banana, strawberry compote and cranberry compote. Though one might see recognizable names, each traditional breakfast and lunch dish has been given a spin resulting in a fresh perspective on what it means to order a certain plate.

The seasonally rotating cocktail list is a compilation of the bartenders’ analysis for upcoming seasons and trends, and only the most liked of all suggestions make it to the menu. The Mexican 75 made with Blanco tequila, grapefruit juice, peach bitters and champagne, was a nod to the French 75 but with Mexican spin. The SideDoor Bottomless Mimosa could appease those of you looking for a value-driven choice. This is served beautifully with Brut cava and a flight of seasonal fruit juices (orange, grapefruit, cranberry and pineapple at our visit), making for a popular and interactive way for guests to play bartender. A bite of their Green Eggs & Ham Benedict (green hollandaise sauce created with pureed spinach) revealed why it is one of their most popular dishes.

WHAT’S A

Mimosa?

One part champagne and one part chilled citrus fruit juice, usually orange, served in a champagne flute as hair of the dog; the mimosa is named after the French word for the yellow flowers of Acacia dealbata.

1 PART champagne 1 PART chilled citrus fruit juice

MYTH BUSTED:

Hair of the Dog The Bloody Mary, mimosa and bellini at brunch are all considered a “hair of the dog,” meaning that they are supposed to help with hangovers by including a bare amount of alcohol to ease a person out of the night’s drunkenness.

However, this hurts more than it helps as it continues to dehydrate your body and contributes to higher rates of alcohol dependency. Let your liver work on breaking down the toxins! Brunch, nutrients and energy can help too.

Mollie’s Country Kitchen 27932 La Paz Rd, Ste M Laguna Niguel, CA 92677 949.643.9174 Brunch: Saturdays & Sundays Mom-and-pop shops are what make communities go ‘round, and Mollie’s Country Kitchen is one of those places. We say they do brunch on the weekends, but they specialize in breakfast it seems, so brunch runs just about every day of the week. Though the interior may seem severely outdated to the eyes, the menu would have to be the enticing element, and in this case, to the tongue. Locals claim that Mollie’s Country Kitchen does Mexican breakfast very well and can also produce a good Country Skillet. We say not to judge a restaurant by its interior (except in cleanliness of course) but let the food do the talking. If you are in the area, drop by and fill up!

Stacks Pancake House 27680 Marguerite Pkwy, Ste C Mission Viejo, CA 92692 949.218.4600 | www.stackspancakehouse.com Brunch: Saturdays & Sundays With a name like Stacks, how could a person not expect breakfast foods? However, this restaurant does not stay with the stagnant breakfast items that have been done over and over again. Their menu reflects a mishmash of varying cultural influences, and locals most particularly note their affinity for Hawaiianinspired dishes. Their Kalua Pork Omelet (Kalua pork, onion, Cheddar Jack, and chipotle ranchero sauce) is a popular pick there as is their Captain Mac Nut French Toast (made with King’s Hawaiian Sweet Bread, Captain Crunch cereal and macadamia nut). If you are craving some more Hawaiian flair after an early morning of surfing, dig into their Loco Moco, a typical Hawaiian dish that encompasses just all the breakfast foods you need in different style—choice of hamburger patty, spam or Portuguese sausage paired with two eggs, gravy and steamed rice. How’s that stack up for size?

Memphis Cafe o-Founder and Executive Chef Diego Velasco opened Memphis Cafe in August 1995 near the corner of Bristol and Baker in Costa Mesa with partners Dan Bradley and Andy Christenson to bring the southern style of food to the Orange County area. In a restored 1953 building, the restaurant has accumulated a slew of loyal followers since its start and provided an innovative menu to excite guests’ dining experiences. Ever since a raving review by famed Los Angeles Times Magazine food critic S. Irene Virbilla just a few months after their opening, Memphis Cafe has found itself constantly packed at all tables with hungry customers.

“We’ve got that southern hospitality where everyone’s a friend. We’re all family around here. We like to put that not only in the atmosphere, but also the food.”

-Diego Velasco, Co-Founder and Executive Chef

(In a) FRITTATA beaten first before cooked in butter or oil and topped with hearty ingredients, usually finished under a broiler

SCRAMBLED beaten eggs mixed with milk and desired spices stirred in butter or oil on a hot surface

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WHAT ARE EGGS BENEDICT?

Eggs?

(In an) OMELET beaten first before cooked in butter or oil and folded over a filling

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“The pan is important. It can’t be too deep like a pot. You have to use a sauce pan with sides almost like a braiser to gently scoop the egg out and gently drop it in. Vinegar is key. A little vinegar in the water helps it coagulate when it hits the water so it doesn’t spread out too much. I like to season my water with salt and a little vinegar.

Once they’re in, make sure to watch them until they are just done.”

Their popular dishes are primarily their southern homestyle dishes—an option that not many have to select in Orange County. We fawn over the infamous Southern Eggs Benedict, which causes my eyes to roll back in happiness upon first bite. The combination of poached eggs, sliced corned beef and grilled brioche with a hot pepper hollandaise and atop a crisp potato hash proves to be effective in wooing anyone over. The Fried Buttermilk Fried Chicken and Waffles with maple syrup and country gravy hearkens to the South with crunchy and savory love. Even a dish as basic as Buttermilk Pancakes finds its fans that can choose to top theirs with cinnamon apples, baked bananas or mixed berries. If you are searching for even more southern classics, put in an order for their Crawfish Omelet, which incorporates crawfish tail meat and the fatty innards from the heads into the egg mixture. In terms of drinks, you’ll find a deal for $3 mimosas and two-for-one Bloody Marys but do not overlook their expert cocktail list.

BAKED/SHIRRED cracked into a baking dish/ramekin and baked in an oven until just set

STEAMED/CODDLED cracked into a container under which water is boiled until everything just starts to set

EXECUTIVE CHEF Diego Velasco

2920 Bristol St, Costa Mesa, CA 92626 www.memphiscafe.com Brunch: Saturdays & Sundays

DO YOU KNOW YOUR

BOILED cooked intact in boiling water; can be ‘hard boiled’ (both yolk and white are solid) or ‘soft boiled’ (yolk is runny)

ON HOW TO MAKE THE PERFECT POACHED EGG

POACHED cooked intact in hot, simmering (not boiling) water until white has congealed but yolk remains liquid

FRIED cooked by frying in butter, oil or margarine; can be made ‘over hard’ (cooked on both sides until the yolk has solidified), ‘over medium’ (cooked on both sides until the yolk is thick but still liquid), ‘over easy’ aka ‘runny’ aka ‘sunny side down’ (cooked on both sides but yolk is still liquid) or ‘sunny side up’ (cooked only on one side; and yolk is liquid)

Simply put, eggs benedict is composed of a halved English muffin (torn instead of sliced is better for more surface area), a round of thick, grilled Canadian bacon (pork loin trimmed of fat and cured like ham), poached eggs and Hollandaise sauce. The origin of this dish is much debated. National Eggs Benedict Day is April 16.

Eggs Benedict Variations: Which Would You Pick?

Eggs Atlantic/Hemingway/Copenhagen/Royale/Montreal/ Benjamin/Norwegian—smoked salmon for Canadian bacon Eggs Beauregard (or Country Benedict)—full remake with American biscuit, sausage patties, fried eggs and country gravy Eggs Blackstone—traditional bacon for Canadian bacon, addition of tomato slice Eggs Chesapeake—crab cake for Canadian bacon Eggs Florentine—spinach for Canadian bacon Eggs Hussarde—Holland rusks for English muffin, Bordelaise sauce for Hollandaise Eggs Mornay—Morney sauce for Hollandaise Eggs Oscar (or Oscar Benedict)—asparagus and lump crab meat for Canadian bacon Eggs Provençal—Béarnaise sauce for Hollandaise Huevos Benedictos—avocado or Mexico chorizo for Canadian bacon, addition of salsa Irish Benedict—corned beef or Irish bacon for Canadian bacon Portobello Benedict—Portobello mushrooms for Canadian bacon Russian Easter Benedict—lemon juice and mustard Béchamel Sauce for Hollandaise, addition of black caviar

Ramos House Cafe 31752 Los Rios St, San Juan Capistrano, CA 92675 949.443.1342 | www.ramoshouse.com Brunch: Saturdays & Sundays An historic house from 1881, the Ramos House Cafe attracts guests from all places for its vintage feel and close-knit environment. It makes a person feel as if they are at a bedand-breakfast; the owner lives in the house, the garden provides many of the ingredients, and the wines are kept in the cellar below.

During the weekends, they serve only the brunch menu and for one set price “regardless of age, race, color, or creed.” If you want to partake in such an atmosphere of history and American cuisine, choose to go during brunch where they have a prix fixe choice-of menu granting the option of a drink, appetizer and entree per person (dessert is extra). We hear that the Bloody Mary is strongly recommended by visitors, as is the unique Apple Beignets.

Consider this a getaway type of morning.

Anepalco’s Cafe 3737 W Chapman Ave, Orange, CA 92868 and 415 S. Main St., Orange, CA 92868 www.anepalcoscafe.com Brunch: Saturdays & Sundays

ONLY

$5

DY B L O O 'S Y R MA

Mi Casa Costa Mesa | 949.645.7626 Rancho Santa Margarita | 949.635.9538 www.micasa1.com

Heat up your Sundays with Orange County’s spiciest Brunch at Mi Casa in Rancho Santa Margarita and Costa Mesa. Serving up the best huevos rancheros north of the border as well as sweet treats like their Fruit-topped Torta Toast with organic agave and caramel syrup, Mi Casa is stirring up your morning meal with some major Mexican flair. Pair these breakfast eats with their famous $5 Mi Casa, Roasted or Habanero Bloody Mary’s. And, the best part is that everything on this Brunch menu is under $11!

hilaquiles, chilaquiles, chilaquiles. If you do not know the glory of the dish, you must not have had any from Anepalco’s Cafe. Traditionally a home-style dish made from leftover tortillas soaked in a tomato mixture, chilaquiles is not often thought of by those familiar with it from their childhood as high class or fine dining but when you have Owner and Executive Chef Daniel Godinez put his touch on it, it becomes glorious. We recall standing in long lines by a small hole-in-the-wall spot in Orange next to the CHOC Hospital, waiting for a table in the small confines indoors and anticipating forkfuls of the rightfully famous dish. The original location opened in August 2008 and became popular almost instantly.

Serving breakfast and lunch only, this spot did so well that a second location opened in April 2012 by the Ayres Inn in Orange in a larger space with a bigger menu and dinner service.

Burger made with eight ounces of all-natural beef. He shows us his favorite and newest dish, the Huevos Perdidos, which is a riff on coddled eggs that come with roasted potatoes, bacon, pan-seared duck and a kickyou-in-the-mouth spicy tomato sauce. For drinks, give a nod to their inclusion of Mexican flavors by ordering their Guava Mimosa. You’ll like it. Promise.

On paper, Anepalco’s Chilaquiles seems simple—tortilla chips, omelet-style eggs, a signature red sauce, cotija cheese, sour cream, avocado mousse and pico de gallo.

On tongue, it is more complex than one could imagine, and we attribute it to the secret ingredients in their sauce, which is made with seven different peppers. The cult following for this dish is astounding and hard to believe at times but every bite just confirms how brilliantly the chef has turned around a dish once confined to the home.

The menu items at Anepalco’s may sound a tad standard but are far from it. Godinez’ twists make the simple more complex and the drab more glamorous. The most popular dishes come from the Mexican breakfast section of the menu. In addition to the signature chilaquiles, there is also a dish called Green Chilaquiles that capitalizes on gorgeous tomatillos and salsa verde. You will see harder-to-find dishes such as their The Modern Cemita, a Mexican torta using the aromatic papalo herb found in the cuisine but not commonly seen by others. They pride themselves in providing ingredients such as huitlacoche that are unique and difficult to find in Orange County.

We see Godinez’ own diverse skill set in a Mexican Truffle

ALTERNATIVE BRUNCH STYLE: DIM SUM Dim sum is a Cantonese style of food preparation, which features bite-sized portions served in steamer baskets or small plates. Dishes are usually served tableside by carts roaming around restaurant. Hot tea is typically served with dim sum, and going out to eat the meal is usually referred to as going to “drink tea.” The meal is typically eaten on the weekend with family and served from morning to mid-afternoon. Items you might see include steamed buns, vegetables, and dumplings; fried meats, dumplings and “cakes”; lotus leaf-wrapped sticky rice cakes and copious amounts of desserts.

Any dish may be eaten at any time. Dishes most well-known include har gow (shrimp dumplings), shumai, bao (steamed buns), Phoenix claws (chicken feet), rice noodle rolls, turnip cake and egg tart. Pricing is determined per plate and organized via stamp card.

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Royal Khyber 1621 W. Sunflower Avenue Santa Ana, CA 92704 714.436.1010 | www.royalkhyber.com Brunch: Sundays For more than 30 years, Chef and Proprietor Arun Puri has been preparing fine Indian cuisine in Orange County at Royal Khyber.

Their buffet brunch is popular among families and features various salads, soups and dumplings, housemade pickles and yogurts, tandoori breads and kebabs as well as chef’s choice entrees with the option of free flowing champagne for an additional cost. If you have not been exposed to tandoors (clay ovens), the Sunday Family Brunch may be where you want to be as you can see the mesquitecharcoal fired breads. Popular items include their Eggplant Salad, Tandoori Chicken, and Lamb Seekh Kebabs. It is the combination in one meal of savory, sweet, sour and spicy that can keep any diner happy.

Fleming’s Prime Steakhouse and Wine Bar 455 Newport Center Drive Newport Beach, CA 92660 949.720.9633 | www.flemingssteakhouse.com Brunch: Sundays A staple of Fashion Island in Newport Beach, Fleming’s Prime Steakhouse and Wine Bar has always been a special go-to for celebratory occasions and romantic dinners. However, they do feature a Wine Country Brunch on Sundays with a unique roving cocktail cart of “garden-to-glass” Bloody Marys and sparkling cocktails that are created and served tableside. Every table receives warm housemade biscuits with butter and preserves before ordering from an a la carte menu. Though the menu is primarily breakfast-oriented in nature, it is still immensely savory and hearty.

You might want to consider getting the Filet Benedict or Lemon Ricotta Pancakes (one of the chef’s proudest dishes). Maybe you want more seafood, so opt for their French Folded Crab and Mushroom Omelets with a dill hollandaise. Either way, make sure to arrive with an appetite.

El Torito Multiple locations | www.eltorito.com Brunch: Sundays Looking for a Mexican buffet with a variety of classics and traditional dishes? El Torito restaurants are in multiple cities, serving up their Sunday Brunch Buffet to crowds every week. With both Mexican and American choices on the menu, guests take pleasure in the ability to pick and choose what will fill their plates. Omelets are made to order and a do-it-yourself taco bar with handmade tortillas gives free reign to adults and children alike.

Endless champagne is used with their aguas frescas for fresh bottomless mimosas. If you want a bit more traditional, one of their most popular items is actually the menudo, a warm dish that many do appreciate. With such a brunch spread, it is easy to see why many choose to visit El Torito.

Early Bird Cafe

1000 B E Bastanchury Rd, Fullerton, CA 92835 714.529.4100 | www.earlybirdoc.com Brunch: Saturdays & Sundays

arly Bird Cafe follows its name well, opening seven days a week from about 6:30am until the early afternoon to hungry early risers. Owners Marcelo Caraveo and Charles Menzies created the restaurant to be the “first movers in the brunch space that made an effort to elevate the cuisine.” The menu focuses on the best available produce and proteins from organic, sustainable and local sources when possible/available. Transparency in quality is key to Early Bird, which receives its ingredients daily and does not own a freezer. The dishes are American in cuisine with hints of international influences such as poutine (French Canadian) and French toast. Ultimately, though, the goal for the chef is that “It has to be delicious.”

This philosophy carries over into their food and coffee which has amassed a cult following all its own. Partner Steve Sims, owner of Bodhi Leaf Trading, worked with Menzies on importing the best green coffee and roasting it daily. With that much care, it is no surprise that the coffee is a favorite among customers, especially regulars.

As Menzies puts it, Early Bird believes that “coffee is the soul of EB” and takes very particular steps to ensuring the best quality is produced every time.

“Brunch is different and more special than dinner. It may not be as lucrative, because nobody is buying $100 bottles of wine, but it’s the start of the day. When we do it,

we ask our loved ones, our friends, our family to meet us to catch up, gossip, and ideate around a table. It’s not just food; it’s an event. We are the facilitators of happiness, togetherness and maybe even spiritual profitability. If somebody leaves EB without feeling content, we’ve failed.

And we take that very seriously, because we give a damn.

A really big damn.” - Charles Menzies, Co-Founder To reach that level of being content, we recommend their most popular dish, the Eggs Benedict. Composed of a butter-toasted English muffin, quality speck, perfectly poached eggs and a from-scratch hollandaise spiked with a smidgeon of Sriracha, the eggs benedict are something else. Their monster of French toast is also heavily ordered. Imagine receiving a plate of two thick blocks of brioche soaked in egg, vanilla extract, cinnamon, sugar and nutmeg. Spread with orange butter, housemade applesauce, toasted almonds and orange segments, this is a French toast not too sweet or heavy and easily finished by one person.

As aforementioned, Early Bird takes pride in its eggspertise, going through more than 4,200 eggs in a week (approximately 2,000 of which are from only the weekends), so ask for eggs any which way when you stop in.

"Brunch is different and more special than dinner. It's not just food; it’s an event. We are the facilitators of happiness, togetherness and maybe even spiritual profitability." - Charles Menzies, Co-Founder 70 |

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Sugar Shack 213 Main St, Huntington Beach, CA 92648 714.536.0355 | www.hbsugarshack.com Brunch: Saturdays & Sundays The Sugar Shack in Huntington Beach has been serving breakfast and lunch for seven days of the week since 1967, keeping true to its roots by staying family owned and operated. There is no set brunch menu, but the restaurant focuses on the two main meals, which are served all day.

If you arrive and find that the waitlist is quite long, make sure to peek around to the back patio where there is open seating.

You might be able to snag a spot there. In regards to suggested menu items, omelets and hash browns seem to get the thumbs up with the locals, while the most popular is their Keppler’s, eggs scrambled on an English muffin topped with sliced avocado, tomato, bacon and hollandaise sauce with a side of hash browns. Sounds like a less fussy version of Eggs Benedict to us! If you are hankering for other types of dishes, they definitely have plenty of egg dishes to go around and breakfast burritos for the Orange County crowd.

Crema Cafe 322 Main St, Seal Beach, CA 90740 562.493.2501 | www.cremacafe.com Brunch: Saturdays & Sundays A European-inspired restaurant in downtown Seal Beach, Crema Cafe attracts droves of brunch-seekers who just want to have good breakfast food. With its own bakery, the restaurant provides fresh baked goods on a daily basis, which you can take to-go or order during your meal. A pet-friendly patio allows those walking by to see what guests are eating and perhaps tempts them inside whether for a famous crepe or omelet. Each vibrant dish demonstrates the health-forward thinking of the menu and the short walk to the beach reemphasizes this mindset. If you want to go for a walk down the shore after brunch, visit Crema Cafe. Maybe you’ll even consider their Smoked Salmon Benedict or their Croque Madame.

Break of Dawn

Laguna Hills, CA 92653 949.587.9418 | www.breakofdawnrestaurant.com Brunch: Saturdays & Sundays

hey tell me that he is a genius and his restaurant is where they go when they want breakfast or brunch. What a compliment that is for us to hear, “they” being other chefs (many of them who serve breakfast themselves) and he being Owner and Executive Chef Dee Nguyen of Break of Dawn. We have often heard from friends and chefs (even ones interviewed in the other sections of this guide) that Break of Dawn is their go-to breakfast joint and that Nguyen is one part crazy, all parts culinary master. Previously the Executive Sous Chef at the Ritz-Carlton in Laguna Niguel, he had honed his culinary skills through various kitchen experiences after having started cooking in college. Trained at the California Culinary Academy, he strengthened his talent and perfected it for a future in fine dining but due to sudden medical complications with his son Berlin, that fine dining concept shifted from dinner to breakfast.

The menu items are methodically chosen and expertly executed; let’s break them down. The Smoked Salmon comes with an oatmeal galette (French crusty cake) made with oatmeal soaked in milk overnight, a relish of fennel and cucumber, and preserved kumquat caper mayo. An herb-poached egg finishes everything off nicely with its savory runny yolk. The Lamb is a ragout braised overnight with sumac (Middle Eastern), spätzle (German), tomatoes, Brussels sprouts, English peas, arugula, cauliflower, olives, Feta cheese (Greek), pepitas (Mexican) and 63-degree egg (a slow poach used frequently in Japanese cuisine). If you want to order his Bloody Mary, be prepared to sip down a drink made with wasabi, soju, pickled green beans and bacon. Yes, it is delicious.

Nguyen soon realized that there was more to breakfast than others may have thought. He shared, “Simple breakfast is very easy but to get away from the norm, to push people’s palates is difficult.” It is not about eggs and toast here. It is about the experience of eating and learning.

If you cannot already tell, Break of Dawn is a breakthrough breakfast experience not for the faint of heart. It is about pushing boundaries while creating amazing food at the same time, and we can easily say that we are ready ourselves.

Lucca Cafe

6507 Quail Hill Pkwy, Irvine, CA 92603 949.725.1773 | www.luccacafe.com Brunch: Saturdays & Sundays

pon entering LUCCA Café, which opened in August 2005, guests see a full deli of carefully curated cured meats and cheeses. We know LUCCA Café for Executive Chef and Owner Cathy Pavlos’ dedication and commitment to local and sustainable ingredients. Not only is the food as organic as possible, but it is also as humane as possible.

The emphasis on cage-free eggs cannot be more stressed, and it keeps us mindful of the ecological impact of our food consumption in addition, of course, to the 500+ eggs they go through in a weekend. As we admired the chef’s resolve, we looked to the menu and saw hunger-inducing dishes.

The brunch menu is primarily driven by the comforts of homemade food and memories. One of the most popular dishes—the Eggs in Purgatory—was one that Pavlos loved growing up. Made by her Italian grandmother with zucchini and cheese of avocado, this dish would contain lovingly coddled eggs surrounded by a spicy tomato sauce and was often eaten after church on Sundays.

Another popular dish—the Pain Perdu aka French toast— is made with challah bread instead of stale bread from the night before. Drizzled with orange crème fraîche and Vermont maple syrup, the pain perdu is easily a practice in self-restraint for any person ordering it. Thick and sweet, the challah bread gives a different spin to the familiar French toast and surely turns heads. If you want more traditional, check out their impressively large Cinnamon Roll. As Pavlos says, “We’ve got big buns here, and we like it.” These immense rolls are made of lacquered 72 |

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Danish dough smeared with a secret cinnamon sugar powder combination. These bundles proof overnight to provide the best quality buns around town.

Because LUCCA Cafe is driven by seasons, expect leeks, asparagus, baby spinach, goat cheese, ham and maybe even early figs this spring. For special brunches, get reservations in early for their Easter and Mother’s Day Brunches, popular for the kids-pay-their-age rule (eleven year olds pay $11 and so forth).

ON HOW TO CODDLE EGGS FROM LUCCA CAFE CHEF AND OWNER Cathy Pavlos “First you start with cage-free eggs. That helps. The yolks on cage-free eggs are almost orange, because the chickens eat organic and are allowed to roam. They’re happier chickens.

The yolks are really intense. When you coddle them, you just get any liquid going in a pan and any flavor profile. Crack the raw egg into the liquid. Then you cover it, and as it’s simmering, you’re coddling it. You can cook them all the way through if you want or you could just get them to the point of runny.”

Hopscotch Tavern

THE BLOODY MARY:

136 E Commonwealth Ave, Fullerton, CA 92832 714.871.2222 | www.hopscotchtavern.com Brunch: Saturdays & Sundays

Profile

Sometimes called the most complex cocktail in the world, the Bloody Mary by International Bartenders Association (IBA) requirements consists of:

ou might not have thought of Hopscotch Tavern in downtown Fullerton for brunch, but you would be missing out if you did not give it a try. A place known mainly for its unique libations and boundary-pushing dinner dishes, Hopscotch has also been making a statement being a "go big or go home" brunch provider (they call it the Epic Brunch). If there is one thing Executive Chef Cody Storts aims to do, it is to bring the southern cuisine out with a bang to the area, and we see that blatantly represented on the menu.

45ml (3 parts) Vodka // 90ml (6 parts) Tomato juice // 15ml (1 part) Lemon juice Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass. Pour over ice. Stir gently. Garnish with celery stalk and lemon wedge (optional).

Brunch happened upon Hopscotch and gained a momentum they could not avoid addressing. Though it started off with a basic eggs, bacon and sandwiches menu, the popularity of the location in general urged Storts to put together a line-up worthy of his kitchen prowess. They easily run through over 3,000 eggs in a weekend. Classic southern dishes such as Scrapple (fried pork cornbread, maple syrup, pico de gallo, fried egg, red fresno coulis and micro cilantro) and Grits (Andouille sausage, red Fresno coulis, white Cheddar, fried egg and hollandaise) are represented on this menu. The two dishes they are proudest of are the Biscuits and Gravy (buttermilk biscuits freshly made daily, seasonal pork sausage, pork gravy, and 2 fried eggs) and the Southern Benedict (buttermilk biscuits, chicken fried steak, hollandaise and poached eggs).

“I looked at it, sniffed it. It was pretty pungent and smelled like rotten potatoes. ‘Hell, what have we got to lose? Get me some Worcestershire sauce, some tomato juice, and lemon; that ought to kill the smell,” I commanded Charlie.

If you prefer the sweeter side of brunch, check out their Frosted Captain Crunch Berry Pancake Stack which uses the cereal in the batter itself and a donut frosting on top (along with more cereal) or even the Crème Brulee French Toast (brioche, espresso pastry cream and lemon chantilly cream) that is made by being vacuum-sealed to a point of being custardlike. Looking for a challenge? Try for their 28-egg Kitchen Sink Omelet which is served on a platter and is composed of anything available in the kitchen at the time, and no, you cannot ask for specific things to go in it or be excluded from it. As Storts says, their brunch is "the epitome of gluttony from all meals," and they do their best to enforce that.

(Old Vine Cafe)

Its origin is unclear, but its popularity at brunch is due to its position as a “hair of the dog” cocktail, one that is supposed to help with hangovers. It is more tomato juice than alcohol and is therefore appealing to home bartenders who may wish to experiment more with the spices included instead of just Tabasco and black pepper.

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BLOODY MARY ORIGIN #1 Born at the New York Bar in Paris in 1921 by bartender Fernand “Pete” Petiot, the Bloody Mary was created from a base of vodka and tomato juice.

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BLOODY MARY ORIGIN #2 Comedian George Jessel claimed to have made the Bloody Mary in 1927, a story unveiled in Lucius Beebe’s gossip column “This New York” that touted a half tomato juice, half vodka cocktail and Jessel’s own autobiography.

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BLOODY MARY ORIGIN #3 Drinks historians Anistatia Miller and Jared Brown state in Spirituous Journey, Volume II that the Bloody Mary structure was first formed as the “oyster cocktail” and was non-alcoholic.

Found in “London’s Hospital Gazette” from March 12, 1892 was a recipe by the Manhattan Club in New York.

Bloody Mary Name Origin Stories

"Brunch is a reflection of my inner fat kid. Everything on the menu is big. We take all the extremes of my being from Texas and put it on a plate—anything we can do to push the limit."

- Cody Storts, Executive Chef 74 |

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Some say this cocktail was named after Queen Mary I of England who was historically known as Bloody Mary. Others say the inspiration was Hollywood star Mary Pickford.

Some believe the Bucket of Blood bar in Chicago had a waitress named Mary for whom the drink was named; the first drinker is claimed to have said the drink reminded him of this waitress. Yet others seem to think that a failure to pronounce the cocktail named “Vladimir” resulted in the Bloody Mary title; this origin story seems more plausible as the supposed first Bloody Mary made by Fernand Petiot was for Vladimir Smirnov.

WAYS & MEANS OYSTER HOUSE 513 E. Chapman Avenue Orange, CA 92866 714.516.1800 www.Wmoysters.com

THE REVIVAL OF

RAW BARS & TARTARES These Succulent Seafood Selections Represent the Raw Deal WRITTEN BY: MICHELLE SLIEFF | PHOTOGRAPHY BY: ADAM GENTRY We got the dish on what makes fresh seafood the raw deal. On our adventure through Orange County we discovered oyster etiquette and the abundant variety of their species. The region in which these little guys reside determines the flavor of their nectar. We also tried fresh sushi straight from Japan. We sampled a long list of beautiful ceviche. Who knew there were so many variations? Each tartare we tasted was unique in its flavor profile.

We explored new restaurants that are putting OC on the map; and of course, we had to include our favorites that have been going strong for several years and yet still manage to bring vibrant new dishes to our table. The diversity in our food scene can be challenging when deciding where to eat, so just try all of these like we did and youâ&#x20AC;&#x2122;ll emerge as happy as a clam.

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WAYS & MEANS OYSTER HOUSE 513 E. Chapman Avenue Orange, CA 92866 714.516.1800 | www.Wmoysters.com

This place is paving the way for the food scene in Orange County. Owner Parnell Delcham has been a restaurateur for the last 28 years and brought in Michelin-Starred Chef Conrad Gallagher to Orange’s Ways & Means. They definitely get the conversation going with their creative take on Oyster names like the “Double D Cup” and the “Naked Cowboy.” Delcham filled us in on the secrets and

told us you have to try the “White Trash Bastard” oysters when you come in. Another fun secret menu item would be the duck fat fries with chicken wing sauce. Wash it down with the Mr. P cocktail featuring rum, banana, lime and honey. I don’t think all those choices necessarily go together, so you’ll have to bring friend, or just keep coming back.

*See page 77 for image

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SANTA MONICA SEAFOOD 154 E. 17th Street Costa Mesa, CA 92627 949.574.0274 www.Santamonicaseafood.com

If you’re looking for high quality food without a dress code, then this is just the spot. This place is a long time, family-run favorite, having been in the community for the last 17 years. With that said, they’ve only offered the café for the last three years.

Written on a chalk board, the menu offers a variety of fresh seafood selections that change weekly. You can plan your grocery list while you eat, because if you’re anything like me, the 66-foot long seafood case in the market is hard not to drool over. On our visit, we tried six different types of oysters, three different types of ceviche and a tartare. Each piece of seafood spends less than 36 hours out of the water by the time it reaches you. Talk about flying in first class!

2 RED O

143 Newport Center Drive Newport Beach, CA 92660 949.718.0300 | www.Redorestaurant.com

Just like the beautiful interior design of this new Fashion Island location, the food is bright and colorful, too. There is an elegant marrying of design and quality throughout. Rick Bayless’ culinary creativity shines through with each ceviche, invoking individuality with its twist on continental classics and served with plantain chips! Just an inside tip, it’s ok to ask for more plantain chips, and you probably will. Life is full of too many choices, so we just tried them all. Each selection brought something new to the table, whether it was sweet or spicy, or in the textures each one was perfection.

Of the four we tried, my favorite was the tropical tuna ceviche with fresh fruit and tomatillo salsa. Try them all and see which one you like the best. And while you’re at it, you have to try their spicy margarita!

Rick Bayless’ culinary creativity shines through with each ceviche, invoking individuality with its twist on continental classics.

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THE CATCH 2100 E. Katella Avenue, Suite 104 Anaheim, CA 92806 714.835.0101 | www.Catchanaheim.com

After the ball game, stop by and check out this restaurant. This place has several interactive dishes prepared table-side; their tartares are the grown-up versions of playing with your food. We tried the sizzling Hiramasa Sashimi featuring thinly sliced kingfish and tobiko caviar. The Hawaiian style Ahi tuna tartare was my personal favorite. Another fun interactive dish, it’s served with lettuce cups and accented with wasabi crème fraiche and sriracha hot sauce. The tuna is tossed in sweet chilli and soy sauce, so it cuts the spiciness of the dish and makes it approachable for all palates. Don’t worry; the hot stuff is served on the side so you can make it as crazy as you want.

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SHUCK OYSTER BAR 3313 Hyland Avenue Costa Mesa, CA 92626 949.420.0478 www.Shuckoysterbar.com

Located at the OC Mix in Costa Mesa’s SOCO, Shuck Oyster Bar delivers with their fresh seafood flown in daily. These oysters are hand selected from over 60 farms, bringing the largest variety to our palate in one sitting. Added bonus about this spot: no corkage fee! It felt like everyone that worked here was having a great time, and therefore, I was having a great time, too. These people are the oyster experts, so ask them any questions you want. At this spot there is only one specific way to eat an oyster, and that’s the way that you want to. Don’t get hung up on whether you have to slurp or bring your tiny fork (they have forks for you), focus on what gets the job done and how you feel most comfortable. Aside from the friendly service, great atmosphere, and educational brush up on oysters; I love that they shuck them right in front of you while you’re sitting at the bar enjoying a glass of wine.

These oysters are hand selected from over 60 farms, bringing the largest variety to our palate in one sitting.

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SCOTT’S RESTAURANT & BAR 3300 Bristol Street Costa Mesa, CA 92626 714.979.2400 | www.Scottsrestaurantandbar.com

We love this place! The fresh oysters served on half shells pair perfectly with the house made cucumber mignonette and cocktail sauce Kumamoto. The brine from the oysters balanced perfectly, complimenting the texture of the oysters. These oysters are delivered fresh and direct from the gulf of Louisiana—it pays to know people. For fun, we also tried the jumbo chocolate

clams. We were having so much fun that we tried it all. The Peruvian ceviche was delicious and a fun twist on the classic dish. The crunch from the Macadamia nuts was a nice touch. Everything on the menu is so impressive; we always have a great time coming here. Check out the bar while you’re here and see what mixologist James Wood is coming up with next.

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SAN SHI GO 205 Main Street Newport Beach, CA 92661 949.673.3724 | www.345okidoki.com

This quaint little Japanese restaurant is by far our favorite place for sushi. They offer traditional Japanese cuisine with the highest standards of customer service. We tried the Omakase, which is a Japanese phrase that means, “I’ll leave it to you,” and otherwise coined as chef’s choice.

Just leave it up to the professionals when you come in. It’s like opening a present each time a new course is served, you never know what you’re going to get. The servers are beyond accommodating as they take time to explain what’s been prepared for you. It’s all in the details, and they know this. They even make their own soy sauce! The sushi platter was the show stopper with O-Toro, the fattiest part of the Bluefin tuna belly, King Mackerel, Yellowtail, and Yagara, a seasonal Japanese white fish. Of course, with sushi there is Saki. Try the Fukuju.

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BONEFISH GRILL 3040 El Camino Real Tustin, CA 92782 714.368.7613 | www.BoneFishGrill.com

It’s fresh ceviche and cranberry cocktail time at Bonefish Grill. Conveniently located in the Tustin Marketplace, you can stop off after a long day of shopping or come after work, or better yet, just because. We loved the fresh seasonal seafood options the menu has to offer, provided through its trusted Santa Monica Seafood source.

The ceviche we tried was so refreshing! It consisted of bay scallops, shrimp, fresh fish, peppers, jalapeno and citrus.

It’s served with tortilla chips made in house that bring the perfect pinch of salt to this dish. It’s only the beginning with the ceviche. Be sure to check out the menu for a long list of impressive seafood options. I suggest coming here for happy hour, the ceviche is available at a cheaper price point and the cocktails are amazing.

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Studio at Montage’s Executive Chef Craig Strong Digs Up Inspiration From Their 1,000-Square-Foot Garden

WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHY BY: RICH LANDER

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STUDIO AT MONTAGE RESORT 30801 S Coast Hwy Laguna Beach, CA 92651 949.715.6420 www.studiolagunabeach.com

The desire

for food to be light and

healthful but still taste rich is the inspiration for the California twist on the dishes at Studio.

SHAVED RADISH RADISH

KABOCHA SQUASH GREEN BEANS

CHOPPED SHALLOTS, CHIVES AND GROUND AHI

CILANTRO BLOSSOMS

EDIBLE FLOWERS

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BLANCHED GREEN BEANS AHI TUNA

PONZU GLAZE

As

the weather starts to warm up, giving us a taste of the long, sunny days and warm nights to come, there is a tangible shift in our approach to the food we eat. Food that is lighter and fresher with bright flavors seems to be the calling of the spring season. Fortunately for us, there aren’t many places that do light, fresh, and delicious food as spot on as Orange County. Studio at Montage Resort in Laguna Beach, helmed by Executive Chef Craig Strong, delivers cuisine that fits the bill perfectly.

Set in the picturesque Montage Resort overlooking the coast, Chef Strong put it best when he said, “We’re part of Montage, but it feels like an independent restaurant— it’s like a little home on our property and you’re coming into my house and I’m cooking for you.”

The restaurant is set in a craftsman-style home and features a beautiful garden, growing everything from fingerling potatoes and radishes to Gala apples and blackberries. It is the epitome of fresh and local cooking.

The garden was established three years ago, after a casual conversation, about the possibility of adding an herb garden, between Chef Strong and Montage’s General Manager, Todd Orlich. This simple conversation yielded a blueprint of a 1,000-square-foot, raised-beds garden that now houses at least 14 different varieties of produce. Chef Strong has been using the fresh produce from the Studio garden to create stunning seasonal dishes.

Chef Strong, who has been at Studio for a little over four years, graduated from the L’Academie de Cuisine in Washington D.C. where he built a strong foundation on classic French cooking techniques. Now, at Studio he uses these techniques but also puts his own spin on them to create what he describes as modern French with California influences. The desire for food to be light and healthful but still taste rich is the inspiration for the California twist on the dishes at Studio. Chef Strong points out, “There’s a little more emphasis on produce as well. Here in California is the best place in the world, because we have such a wonderful climate, so things grow really well, and it’s part of the reason for our garden.”

Needless to say, Chef Strong’s spin on Tuna Tartare is an exceptional example of how the Studio culinary team takes a classic menu item and turns it into something refreshingly different and delicious. As far as inspiration for his dishes, Chef Strong says, “Some things are created by an inspiration that I have from a new ingredient, or it could come from just walking around the garden.” In this case, the Tuna Tartare stemmed from Chef Strong’s idea of creating a seasonal cold soup. The preparation of the dish all starts with a trip to the garden where Chef Strong gathers much of the produce that will be used in the dish, including cilantro blossoms, lemon verbena, radishes, green beans and edible flowers. We think this dish is the perfect compliment to sunny spring days and beautiful ocean views. Enjoy!

Tuna Tartare

by Chef Craig Strong Studio at Montage Ingredients TARTARE 2 cups sashimi grade ground Ahi tuna 3 tbsp chopped shallots 3 tbsp chopped chives 1 tbsp paprika oil 1 tsp Sriracha sea salt and pepper shaved radishes blanched green beans cilantro blossoms

PAPRIKA OIL 2 tbsp paprika 1⁄2 cup grapeseed oil

PONZU BASE 1 cup yuzu 1 cup soy sauce 1 cup mirin

PONZU VINAIGRETTE 1 part ponzu base 1 part grapeseed oil

PONZU GLAZE 500 gr ponzu base 4 gr xanthan gum 7 sheets gelatin

KABOCHA CONSOMMÉ 500 gr kabocha juice 100 gr ponzu base 400 gr water

METHOD Mix ground tuna with shallots, chives, paprika oil, sea salt, pepper, and sriracha. Shape into squares using a 2”x2”x1” thick square mold, then brush them with ponzu glaze. Blanch green beans, slice, and dress with ponzu vinaigrette. Serve alongside tuna tartare and garnish with shaved radishes and edible flowers.

FOR PAPRIKA OIL

“Some things are created

by an inspiration that I have from a new ingredient, or it could come from just walking around the garden.”

-Craig Strong, Executive Chef, Studio at Montage Resort

Mix paprika together with grapeseed oil 1 day in advance to allow sediment to settle. When preparing the tartare, slowly pour paprika oil onto ground tuna without agitating the sediment.

FOR PONZU GLAZE Rehydrate gelatin in cold water until soft. Add ponzu base and xanthan gum, bring to a boil then cool.

FOR KABOCHA CONSOMMÉ Peel kabocha squash and press through a standard juicer following manufactures instructions. Pour juice into a pan , add ponzu base and water.

Bring to a boil, then strain through chinoise. Pour consommé around the tartare for a tableside presentation. | APRIL 2014 | 87

WRITTEN BY: KRISTAL DOCTER | PHOTOGRAPHY BY: NANCY VILLERE

THE EXPERT MITCH BECHARD Glenfiddich, Western Ambassador

Favorite Whisky: Glenfiddich 15-year

W

hether you’re a connoisseur of whisky or not, there’s no denying the quality and craft that goes into the world’s most awarded single malt whisky—Glenfiddich. Our region’s Glenfiddich Whisky Ambassador, Mitch Bechard, not only hails from the country of this whisky’s birth, but he has also cultivated an intoxicating (both physically and mentally) affinity for this spirit. Bechard declared to us that one of the reasons he has become so fond of this particular liquor is that “there is a lot of romanticism behind Scotch whisky.” The experience of discovering how to drink Glenfiddich in new and different ways has this whisky taking on a more modern personality.

“Whisky used to be seen as an old man’s drink, but the average age of my tasting participants are now ages 30-35 and about 40 percent female,” Bechard explained. So grab a trendier version of that old, plaid smoking jacket while we sniff, then sip, our way through these contemporary whisky cocktails. After all, we wouldn’t want to miss out on enjoying one of the five new whiskeys Glenfiddich releases worldwide each year.

Q: What exactly does the profession of whisky ambassador entail?

Mitch Bechard: Throughout the western US, including California, the Pacific Northwest, Hawaii, Colorado, Arizona and Nevada, I entertain and educate people on the most awarded single malt scotch whisky in the world, Glenfiddich. Most of my time is spent doing presentations and tastings on the brand to both new and mature Scotch whisky drinkers. I also work closely with hotels, bars and restaurants to ensure that the staff is comfortable with talking about the scotch category to their customers.

Q: You’re from Scotland. What is it about Glenfiddich whisky that made you move to an entirely new country to represent it?

MB: At the time, I was working for the largest drinks company in the world.

Glenfiddich was always a whisky for which I had great admiration. Being a Scot, to see a distillery that is completely independent and family owned is a rarity in this day and age and something that I now have great pride in telling people. So, when the opportunity came to represent the brand in the USA and to be based in California, I jumped at the chance and have never looked back. Working for Glenfiddich gives me a lot of freedom to be creative with the brand and open people’s minds to the ever growing category that is Scotch whisky.

Q: You mentioned that Glenfiddich derives from a family-owned distillery, William Grant & Sons, which I read has been around for more than 125 years. Can you tell us how that history is reflected in the Scotch whisky product you promote today?

MB: William Grant had a dream to create the best dram in the valley.

To do this, he used the family savings and started work on building the Glenfiddich distillery with the help of his seven sons, two daughters and one stonemason. Christmas day of 1887 saw the first drop of Glenfiddich run through the stills. To this day, the distillery is still completely owned by the Grant family, making it one of a handful of family run distilleries still left in Scotland. Glenfiddich is made in a handcrafted manner with all the production, aging, bottling and cask-making done at the distillery, something that the family insists on to this day.

Q: So, whisky is kind of in your blood then, being from Scotland and all. Has your own personal heritage contributed to your success in the scotch industry?

MB: My father was a captain in the merchant Navy, so I found myself aboard ships at a very early age, and by the time I was five years old, I had circumnavigated the globe by sea. So looking back, I do not have any deep set roots in the Scotch whisky industry. My passion for it has been something that has been cultivated within. I think being from Scotland and in the industry for the past eight years does give authenticity to someone in a role such as mine, and I consider myself very fortunate to be surrounded by a group of fantastic people in the scotch industry that have taught me and continue to teach me a great deal.

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< MITCH BECHARD

water of life SCOTLAND-BORN MITCH BECHARD SPREADS THE WORD ON WHISKY AS GLENFIDDICH’S WESTERN AMBASSADOR

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FACT The Glenfiddich distillery continues to release 600 bottles per year of its 40-year aged whisky, of which each bottle contains liquid remnants of the first batch, created back on July 3, 1925.

Q: So you transitioned from seafarer to whisky ambassador; what was it about whisky that “reeled” you in?

MB: I was in the hospitality industry for 15 years prior to finding my passion for Scotch whisky; so messing about with bottles behind the bar was a small hobby of mine. I remember when I started working in the industry I always enjoyed the interaction with people along with giving them a great experience in my establishment. I have worked in hotels, nightclubs, bars and restaurants with the emphasis on the managerial side of things towards the end of my career. The other great thing about the hospitality industry is the ease of which to take your skills to other countries, which is something I took advantage of by working throughout Europe and Australia.

Q: Tell us about one of your more adventurous moments as a whisky ambassador.

MB: The great thing about my job is that something different happens every day. There have been many great events that I have done in the past, but there is a particular week that stands out for me. This started with a trip to drive a NASCAR (no Glenfiddich was involved here, I might add); I then jumped on a plane for Aspen where I took to the slopes for some snowboarding, during which I stopped in on a few accounts to do staff training, followed by a great event in the evening. I then hopped on a plane to New York where we had exclusive use of Liberty Island, on which we hosted an event to celebrate 125 years of Glenfiddich being family owned under the shadow of lady liberty. We auctioned a bottle of 55-year-old Glenfiddich, Janet Sheed Roberts, for Adrian Grenier’s charity, Shift. The bottle raised $94,000, which was a great end to the most action packed week I have had in any job!

A “DRAM” IS HOW MUCH WHISKY YOU WOULD BE GIVEN UPON ENTERING SOMEONE’S HOUSE IN SCOTLAND. THE AMOUNT GIVEN DETERMINES HOW WELCOME YOU WERE IN THE HOUSE. THERE IS NO SET AMOUNT FOR THE AMOUNT OF LIQUID, BUT IT GIVES GOOD REASON TO BE EXTRA NICE TO ALL US SCOTS OUT THERE.

-Mitch Bechard, Glenfiddich Ambassador

Q: In what other ways do you get to represent the brand?

MB: I often get invited to radio shows/podcasts, mostly to do live Glenfiddich tastings and talk about my job. My most recent interview was on a trip to Alaska where the interviewer brought in some Elk and Moose meat for me to try, which was interesting.

Q: What’s your favorite way to drink/mix Glenfiddich?

MB: For me, it is all about the mood I am in and the conditions. If I am sitting outside on a beautiful summer day in Southern California, then Glenfiddich 12-year with a few ice cubes dropped in is perfect. If I am back in Scotland in the middle of winter, then the Glenfiddich 21year is a great warmer. We experiment with a lot of whisky cocktails, something that some people don’t take to in a positive way, but I always say to drink scotch whatever way you enjoy it.

Q: What food do you find pairs best with Glenfiddich?

MB: Scotch whisky is very versatile when it comes to food pairing, and whisky dinners are something I do a lot of. My favorite pairing is with chocolate. Glenfiddich pairings with a good quality chocolate is a great marriage. In the past, I have worked with chocolatiers such as Julie Pech in Denver (aka the chocolate therapist), who has made bespoke pairings to each expression of Glenfiddich.

Q: What’s the best part about your job?

MB: The interaction I get with so many people on a week-to-week basis and also giving someone that Eureka moment on Scotch whisky. I often have people come up to me after my tastings saying they thought they did not like Scotch whisky and that the tasting has really opened their eyes to a new drink. I love the fact that I can go out and educate and share my experiences on the category and consider myself very lucky that I get to work in an industry that I am very passionate about.

QUICK Q&A

Q: How many bottles of Glenfiddich are bottled per day?

MB: Bottling is hard to quantify per day as it will vary.

Glenfiddich is one of the largest single malt distilleries in Scotland with the annual output able to reach 12 million liters (3.17 million gallons).

Q: What is your favorite age of Glenfiddich and why?

MB: Glenfiddich 15, because it is incredibly smooth and rich with notes of raisin and dried fruit, a very drinkable and approachable dram.

Q: If someone is just getting into whisky, which Glenfiddich would you recommend, and why?

MB: Glenfiddich 12-year is a great starting point as it is light and delicate, plus, it’s the world’s most awarded single malt.

Q: What countries is Glenfiddich distributed in?

MB: Being the first single malt to be readily available in

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the world, Glenfiddich is now available in 120 countries.

Q: You said that the US is the top-consuming country of Glenfiddich–by how much?

MB: Scotch whisky sales in the US are by far the highest.

Year to date figures for June 2013 show US sales at $391 Million (+29 percent), with the next country being France at $198.8 million.

Q: How many bottles of Glenfiddich do you have in your own private stock?

MB: I have a few nice ones, including a 1974 vintage that I was personally involved in selecting along with my fellow ambassadors from around the world. This is also my year of birth, which makes it extra special.

Q: Who made your kilt, and how often do you wear it as the Western Scotch Ambassador?

MB: I have an old school friend, Howie Nicholsby, who started up a great company in Edinburgh called 21st

Century Kilts. On my last trip back, Howie measured me up for this one, which is made from denim. He is now renowned worldwide for his contemporary style to kilt design, experimenting with the likes of tweed, denim and even leather. www.21stcenturykilts.com Q: What are some of your favorite whisky bars in Southern California that carry Glenfiddich?

MB: The great thing about Scotch whisky is that it is now getting a real hold on back bars around the country, and Southern California is no exception to that. There are too many to mention here, but Seven Grand down in San Diego is doing an amazing job in not only having a huge selection but also educating their members with great tasting sessions on a weekly basis. In Orange County, the guys down at Mastro’s Ocean Club in Newport Beach also do a great job and have an extensive Glenfiddich selection that includes our very rare and exclusive Glenfiddich 50-year at $1,300 a dram.

Photography by: Dhrumil Desai

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April 2014

SHOP EXPERTS Before You Try Spring’s Fashion Trends, Heed the Advice of These Retail Forerunners

SPRING FASHION SPREAD Matching Our Favorite Springtime Styles with the Area’s Most Artful Dishes

LOCALE LOOKS Take a Dip in these Posh Pools or Just Get a Tan in This Season’s Hottest Swimwear

THAT’S WHAT 3 SAID Check Out Our Triplets’ Top Luncheon Locations at These Major OC Malls

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SPRING FASHION SPREAD Food Vs. Fashion

THE LAB 2930 Bristol Street Costa Mesa, CA 92626 714.966.6661 www.thelab.com

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OC’S ST YLE MAKERS SHARE THEIR FASHION F ORESIGHT F OR SPRING

WRITTEN BY: RENEE ROGERS | PHOTOGRAPHY BY: ADAM GENTRY

Southern California seems to come alive once it starts to warm up. We find ourselves transitioning into Spring by hitting the beach, strolling through cool local shops, and, needless to say, shredding our winter layers. And as we break out of our weather apparel, we start to personally define our Spring style. We were curious as to how various OC tastemakers spruce up their wardrobes for this transition. We chatted with a few brands, shopping venues and local designers to get a glimpse of what inspires them and what’s trending for Spring 2014.

Shaheen Sadeghi LAB Holdings

Creator & Founder

LAB HOLDINGS 2930 Bristol Street Costa Mesa, CA 92626 www.labholding.com

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Q: Coming from the fashion world and being the President of Quiksilver, you’ve created several real estate spaces that dive right into the core of Southern California’s culture and community. What was your initial vision for the LAB back in 1992?

SS: The “LAB” is an acronym for “Little American Business,” and 20 years ago, we felt that small businesses in America were truly the hot bed of innovation. We also felt the need for localization and sense of community. The LAB was started as a supportive and creative hub for local entrepreneurs and artisans.

Q: How does your original vision compare to what it is today?

SS: I believe the original idea and our mission is perhaps even more valid today. I believe our culture is finally realizing the value of localization, personalization, customization and not homogenization of our products, goods and services. Small businesses create unique communities and add soul to our neighborhoods.

Q: Why did you find it important to develop such a unique and art conscience space for the community?

SS: I went to design school in Brooklyn and was living in NYC in the mid ‘70s. Most of the artists would congregate in rundown, affordable places. Over time, these areas would completely blossom and flourish. We watched these artists transform the bland buildings, dilapidated neighborhoods—what a way to bring love and attention to their communities. Back then it was parts of Brooklyn and SOHO. Today, it’s other parts of Brooklyn and Chelsea. Twenty years ago, we felt that Orange County was missing such a place. We felt that SOBECA (the area that now hosts the LAB, CAMP, Gods and Heroes, The Box, Solo, The Plant Stand, DAX Gallery and some of our other projects) offered the opportunity for this to happen in a pretty otherwise predictable, non descript commercial real estate landscape.

Q: How do you ensure that the LAB maintains such an authentic and inspiring vibe?

SS: We have a hard time compromising. When we opened for business, Orange County went bankrupt. We had the first Gulf War. When we opened the CAMP, we had 9/11; it was devastating. Next, we had the economic meltdown. During all of these crises, we have held true to our community of customers and tenants. When we built these projects, as an example, the CAMP had a commitment to sustainability. This was the first sustainable retail project in the country. “Green” was not in our vocabulary back then. When you make this kind of commitment, we cannot cave in

“I believe our culture is finally realizing the value of localization, personalization, customization and not homogenization of our products, goods and services. Small businesses create unique communities and add soul to our neighborhoods.”

-Shaheen Sadeghi, Creator & Founder, LAB Holdings

and bring a Radio Shack next to Native Foods, Patagonia, and The SEED Store. We stay true.

Authenticity cannot be bought.

Q: Each of your projects derives from its own inspiration. Are you the same way when it comes to fashion and your own sense of style?

SS: Frankly, I don’t take fashion too seriously.

It has always been about humor for me—fun and how one wants to communicate their personal vibe. How one puts things together is a sign of their taste and style.

Q: Describe your style in three words.

SS: Crafted, twisted, traditionalist.

Q: Favorite piece or item in your closet and the story behind it?

SS: It’s like music; I have a lot of favorite pieces.

For me, it’s less about the item but what the piece represents. It could be something I picked up from a trip someplace memorable and special; or it could be a bench-made shoe from England that’s like furniture to me; or it could be a designer that is inspiring.

Q: What are some of the essential wardrobe items you see for Spring?

SS: I think it’s more about timeless classics done in a new fit and color. Color will be fun.

As the economy improves, people will have the tendency to experiment more. I see young people interested in old styles and old people interested in young styles. I get a kick out of people watching and all the drama.

Q: What are some of the things you see trending this Spring at the LAB? SS: Well, food is the new fashion for us, and it has been for the past eight years. Food is the new medium for artists. Food has the ability to bring people together and satisfy the social needs that so many people are craving.

There is nothing like sharing a great meal and wine together. I think that experience has become more important than having the latest designer jean, for example, which is meaningless in many ways.

Q: Tell us a little bit about your latest project, the Anaheim Packing District.

SS: After World War II, the primary focus of our country and culture was the development of the Industrial Age. We were developing our middle class. During the past 60 years of this development, we have paid a price as a nation. Our products in all segments (food, auto, apparel, healthcare) all became robotic and soulless. We lost our focus on people and quality to mass production and consumption.

Food is the new medium. As Americans, we are starting to understand again the social value of sharing a meal with friends and loved ones.

As a culture, we now understand and have greater appreciation for organic foods due to every family experiencing the reality of cancer and other nasty diseases that alter our lives.

People are gardening and farming again. We now want to know how to make things again. I find it interesting that young people don’t just want to drink beer; they want to know how to make beer—same for fashion. People would rather make a sweater than buy a commodity piece that has no meaning or connection. The Packing House Project is the platform that will bring 25 local culinary artisans together through the food medium and education.

The project has its own park, called Farmers Park that will allow for community gardens, education, events, crafts, music and the seasonal celebration of food.

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Q: SoCo has been transformed with its artsy boutiques and design showrooms, so what was the vision behind making that happen?

SB: Our whole Burnham-Ward team went to great lengths to study the trends not only in urban America but also throughout the world and continue to make an effort to stay in tune with what’s hot and what’s not. SoCo was really our blank canvas and our opportunity to step out of the box and bring something that was really different to Orange County.

Q: How do you ensure that the SoCo space maintains such an authentic and inspiring vibe?

SB: We’re constantly fine-tuning—whether its aesthetic or something as specific as the tenancy, it’s really important that SoCo remains fresh and current.

Q: Describe the demographic at SoCo and your take on the fashion seen there amongst the consumers?

SB: What’s unique about SoCo is that you’ll see everyone from young kids, to moms pushing strollers, to older people strolling the landscape, but all coming together to enjoy the same experience. This place is really about community, because it’s got something for everybody. As to my take on the fashion of the SoCo consumer, they all have their own sense of personal style, regardless of age.

Q: Ecommerce has obviously been growing over the past few years—what do you think it takes for brick and mortar businesses to entice people to get out of the house?

SB: Today, you have to offer something special to attract the consumer and the whole idea behind SoCo was to create this really special alternative retail environment that offered something not found elsewhere. People come here to shop but end up staying to enjoy the place. People love it here and they seem to get hooked and become regular patrons after their first visit!

Q: What types of Spring trends do you foresee at SoCo? SB: I expect a lot of bright colors this spring, whether it’s on the fabric of a Brown Jordan lounge or a Stark carpet.

Q: Describe your own personal style in three words.

SB: Traditional but forward.

Q: What are some essential wardrobe items you see needing for Spring?

SB: I’m a tie guy, so I’ll probably switch up my ties for Spring.

Q: What kinds of Spring events are you looking forward to at SoCo? SB: We love the springtime at SoCo, because it allows us to maximize the venue’s great outdoor space. Some of the Spring events include Spring Fling and Mother’s/Father’s Day events at Cloth + Metal.

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“What’s unique about SoCo is that you’ll see everyone from young kids, to moms pushing strollers, to older people strolling the landscape, but all coming together to enjoy the same experience. This place is really about community.”

-Scott Burnham, Owner and Developer, SoCo Collection

Scott Burnham SoCo Collection

Owner & Developer

SOUTH COAST COLLECTION 3303 Hyland Ave Costa Mesa, CA 92626 www.southcoastcollection.com | APRIL 2014 | 101

“Renowned clients of David August include international business leaders such as the Trump family, Donny Deutsch, Tony Robbins and Steve Wynn, as well as pro athletes in the NBA, NFL and UFC.”

David Heil David August Lifestyle Outfitters

Lead Designer & CEO

DAVID AUGUST LIFESTYLE OUTFITTERS 3140 Airway Ave Costa Mesa, CA 92626 www.davidaugustinc.com

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Q: When was David August Lifestyle Outfitters created?

DH: David August is a luxury menswear brand that creates and designs custom, hand-tailored wardrobes for the superstars of business, sports and entertainment. Our couture and Black Label collections consist of sophisticated and “must have” menswear, handcrafted for the modern man. Our philosophy is to create wearable, luxury modern menswear that incorporates the best aspects of luxury menswear for every occasion. The company was founded over 15 years ago. The David August brand includes ready-to-wear, couture collections, and Black Label capsule collections.

Q: What is a clothier and why use one?

DH: A clothier is an expert in creating custom-designed, made-to-measure clothing, individually styled for each client. If you understand the importance of tailored clothing in establishing your personal style and making the right impression, using a clothier is the only option. It’s all wrapped in a personalized, luxury experience. The result is that you look effortlessly stylish in clothing that won’t be found anywhere else.

Q: The David August brand designs custom hand-tailored clothing; we’ve heard about the new Black Label collection, how does that work?

DH: The Black Label collection is a capsule collection of custom, handtailored shirts combined with luxury belts, cufflinks, ties, scarves and other accessories. The clothier works together with the client, in a personalized experience, learning their lifestyle, profession, travel destinations and hobbies. They then work to create a customized wardrobe to fit the client’s lifestyle. They begin by stylizing a basic minimum wardrobe of custom shirts; then, their clothier works to order future shirts and accessories to update their wardrobe seasonally.

They can choose new fabrics and change details like pockets, cuffs, pleats or monograms when ordering, and add jeans, belts and ties at the same time.

Q: What’s the feeling you want your clients to walk away with when having a custom tailored suit designed at David August?

DH: We take great care to provide clients with a completely individualized

experience to produce capsule collections for them of modern, fresh and functional lifestyle pieces. We want them to feel comfortable, and be confident that they can pull clothes from their closets and be well dressed for any occasion.

Q: Who are some of David August’s most renowned clients?

DH: Renowned clients of David August include international business leaders such as the Trump family, Donny Deutsch, Tony Robbins and Steve Wynn, as well as pro athletes in the NBA, NFL and UFC. Hollywood actors such as Jason Statham, Sylvester Stallone, Robert Downey Jr. and Chris Hemsworth are also clients.

Q: Are there any specific Spring trends you are recommending to your clients?

DH: Our shoe line has been in great demand, and this season’s summersuede boots and sneakers, wingtips in suede and leather and penny loafers in mottled tones of deep blues and greys are very popular.

They’ve also requested more of David August’s celebrated cufflinks, and this Spring’s collection has a range of cufflinks from conservative to contemporary, in the season’s jeweled tones of the ocean. Custom shirts from the new Black Label collection are in high demand.

Q: What are a few sources of inspiration when trend forecasting for the Spring 2014 season?

DH: I spend time in many fashion-savvy cities throughout the U.S. and abroad, and find inspiration while traveling.

This season, I was inspired by the ocean tones of the Mediterranean Sea, and was excited both to update the wardrobe standard of blue, as well as add green, my favorite color.

Q: What’s one essential wardrobe item for Spring?

DH: So many people get weighed down by trying to choose just one wardrobe item that can’t be done without. Our philosophy is that each person should work closely with his or her clothier to build his or her own personalized wardrobe capsule collection. They’ll then be outfitted with the latest in trends for every occasion.

Lauren Miller Laurenly Clothing Boutique

Shop Owner

LAURENLY CLOTHING BOUTIQUE Orange Store 142 N Glassell St Orange, CA 92866 Belmont Shore Store 4900 E 2nd Street Long Beach, CA 90803 www.laurenly.net

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Q: When did you open your boutique, Laurenly, and did you always envision having your own shop?

LM: I opened the store three and a half years ago. Ever since I was a little girl I knew I wanted to design my own line and also own a boutique. At the time, I didn’t know what would come first and the shop did.

Q: What prior experience did you have before opening your shop?

LM: I went to New York for design school at Parsons and learned from a lot of different things from internships.

Q: What makes your shop different?

LM: I buy things that aren’t over saturated in the market and seek out local designers and jewelry that are different and can’t be found everywhere.

Q: How do you maintain a connection with your customers?

LM: The girls at the store and myself want to create an experience here, where it’s like shopping with your friends.

Q: Describe your personal style.

LM: Feminine, and I like to mix things that normally wouldn’t go together.

Q: This Spring, how will you maintain your own personal style while implementing the upcoming trends?

LM: I’m seeing a lot more rompers that are really well designed, so I’ll probably include some in my wardrobe this Spring.

Q: What are the essentials you see for Spring 2014?

LM: Denim shorts and booties.

Q: As a buyer, where do you draw your trend inspiration?

LM: My sister and I buy together. She does more research on trends, where I gravitate more towards what speaks to me.

Q: What Spring pieces are you most looking forward to bringing in the shop?

LM: Crop tops and skirts with slits.

Q: Are there any Spring occasions that you’re looking forward to dressing for?

LM: Festival Season and Coachella.

“The girls at the store and myself want to create an experience here, where it’s like shopping with your friends.”

-Lauren Miller, Shop Owner, Laurenly

PHOTOGRAPHY BY: RENEE ROGERS

Ryan Hitzel Roark Revival

Founder

ROARK REVIVAL www.roarkrevival.com

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Q: The concept for Roark started out in 2007—what was the inspiration for creating the brand?

RH: I’d become accustomed to documenting my travels whether it is an art show, publishing a book, through journals or simply talking story and passing along the exploits. With a colorful group of adventurist compadres surrounding me in Laguna Beach, most stories were note-worthy and were constantly being passed along, exaggerated, revised and regurgitated. It became clear that storytelling was what kept our tribes connected and was sort of the life-blood between generations of surfers and explorers.

So, we thought it was fitting to create a brand that was birthed from our collective hearth of story and adventurism in the form of a hellion named “Roark.” We felt that this form of bold adventurism and storytelling was missing in the world and that people needed to meet Roark. It wasn’t until the end of 2009 that we found the right way to articulate it and launch The Roark Revival.

Q: How does that initial vision compare to what it is today?

RH: Roark is ever evolving, but it is true to the premise in which we began; the revival of storytelling through the eyes of an iconic, bar-brawling adventurer— the dude many of us wish we could be in a world full of armchair adventures via Instagram and Facebook.

The end goal is to inspire people to get out there for real, and to create a collection of clothing and trinkets that fit the journey. Each season, we track Roark down somewhere in the world and write a story about the sojourn inspiring a line of clothes. We call them the Artifacts of Adventure.

Q: Describe the fictional character on which your brand’s story is based.

RH: Roark is the dude that disappears into Baja on a six-month camping trip, looking for waves, only to reappear on the streets of Paris, drinking Bordeaux with a French model. He’s just as comfortable sleeping in a tent as he is the gutter or the fancy hotel room of a diplomat’s daughter. The clothes echo that ideal. You’d feel just as at home in an Argentinean holding cell as you would at the Sydney Opera House wearing them.

Q: Roark stands for adventure and independence—what are some things you do for each collection to maintain Roark’s brand authenticity?

RH: There are many things we do to maintain authenticity throughout the brand. We travel to each of the destinations featured seasonally to develop the story, be inspired by the culture and see what kind of trouble we can get into. But more importantly, we infuse our life experience, traveling across the globe, relaying authentic tid-bits and nuggets from our personal logs.

Q: What story are you telling in this season's collection?

RH: For Spring/Summer 2014, we catch up with Roark under cloak & dagger, deep in Havana, Cuba. The collection is both colorful and dark, inspired by the dissidents, rum and revolución that makes Cuba a sunny place for shady people. The storytelling has Roark working at a pirate radio station, broadcasting the seeds of change in support of a Cuban boxer’s political rise. He almost seems to do such things as a hobby while he chases swell into the Bay of Pigs and is followed by government agents and dark women.

Q: Where did the inspiration for this Cuban-inspired collection come from?

RH: The clothes are inspired by the colors of Cuba, washed pastels, deterioration and reek of rum soaked nights. There’s a secret society

vibe in many of the T-shirts that play with the story line. Many of the wovens incorporate a “guayabera” detail that runs vertically below the back collar. Cuba is an interesting place; it feels like Spain in the Caribbean lined with Russian monuments. There are giant images of Fidel and Che on every corner that take the place of Western advertising. The tile work is beautiful and made its way onto boardshorts. Overall it’s a lightweight line designed for relaxing in the sun and wasting away the day.

Q: What are some of your favorite pieces?

RH: The coral pastel “El Ron” woven epitomizes the feeling of Cuba’s vibe and pulls color from its deteriorating Spanish colonial architecture. We also dig the “Castro” boardshort as it picks up on storytelling elements such as a Copacabana girl with an AK-47, rum, secret cigars and daggers. Its 4-way stretch makes it high performance boardshort built to surf, not just lounge at the pool.

Q: How do you want the Roark customer to feel when wearing this collection?

RH: Like a runaway prepared for any situation. Armed with a backpack full of his five favorite pieces, a pocketknife and flask full of local liquor, the Roarkian should feel at home wherever the wind takes him. But more than anything, he should feel a part of a storyline, like the fabric that unites adventurers and surfers alike. It’s a dying breed that is inspired to go places they tell us not to go, and do things that are too dangerous for most.

Q: Besides apparel, what are some of the other items that Roark offers?

RH: Roark also makes pocketknives, flasks and has produced records made by bands incorporated into the storytelling.

Q: From your travels, what artifact stands out the most and what’s the story behind it?

RH: I think the “Las Diablitas Borrachas” seven-inch record from Volume 2 is the most special to me. The lead singer of the band is Roark’s muse down in Mexico and is the imperfect object of his affection. Just the fact that we made the record in Spanish and cut it on vinyl makes it rad. A Mexican guy called us last week looking to book the band for a festival in Ensenada this Spring. We’ve received word that “The Diablitas” will be playing the show, and you can bet we’ll be there ready to thrash.

“Roark is the revival of storytelling through the eyes of an iconic, barbrawling adventurer—the dude many of us wish we could be in a world full of armchair adventures via Instagram and Facebook. The end goal is to inspire people to get out there for real, and to create a collection of clothing and trinkets that fit the journey.”

-Ryan Hitzel, Founder, Roark Revival

WINDL USTIN S H Y B Y: J P A R G O RAN D PHOT : ALEX T I | FOO HAIR BY IL DESA & M P U U R E H K D Y: T | MA RAPHY B NY HAR PHOTOG : BRITTA Y B D E FASHION L STY

THE LAB 2930 Bristol Street Costa Mesa, CA 92626 714.966.6661 www.thelab.com

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Dress by Lovers + Friends (Laurenly, www.laurenly.net) $126 Fringe Kimono by Coveted (Love & Whiskey, www.loveandwhiskey.com) $64 Rings by Raptor (Love & Whiskey, www.loveandwhiskey.com) $55-$350 Necklace by Drifter (The Hidden Jewel, www.hiddenjewelca.com) $120 Bracelets by St. Eve (The Hidden Jewel, www.hiddenjewelca.com) $54 each

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SELANNE STEAK TAVERN 1464 S Coast Hwy Laguna Beach, CA 92651 949.715.9881 www.selannesteaktavern.com | APRIL 2014 | 113

Top by Woodleigh (Sadie Slick, www.shopcandacepaige.com) $101 Jeans by Wildfox (Laurenly, www.laurenly.net) $164 Necklace by Lili Claspe (Love & Whiskey, www.loveandwhiskey.com) $184 Ring by Raptor (Love & Whiskey, www.loveandwhiskey.com) $350 Clutch by Cleobella (Hidden Jewel, www.hiddenjewelca.com) $96 Shoes by Matisse (Hidden Jewel, www.hiddenjewelca.com) $167

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BROADWAY BY AMAR SANTANA 328 Glenneyre St Laguna Beach, CA 92651 949.715.8234 www.broadwaybyamarsantana.com

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Dress by Analili (Sadie Slick, www.shopcandacepaige.com) $225 Clutch by J.J. Winters (Sadie Slick, www.shopcandacepaige.com) $85 Ring by Krysia Renau (Sadie Slick, www.shopcandacepaige.com) $310 Boots by Dolce Vita (Laurenly, www.laurenly.net) $172

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IVORY RESTAURANT & LOUNGE 853 Laguna Canyon Rd Laguna Beach, CA 92651 949.715.0261 www.ivoryrestaurantandlounge.com

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Top by Knot Sister (Laurenly, www.laurenly.net) $72 Jeans by M2F Brand Denims (Laurenly, www.laurenly.net) $118 Clutch by Cleobella (Hidden Jewel, www.hiddenjewelca.com) $103 Shoes by Matisse (Hidden Jewel, www.hiddenjewelca.com) $167 Earrings by Agate (The Hidden Jewel, www.hiddenjewelca.com) $115 Rings by Krystia Renau (Sadie Slick, www.shopcandacepaige.com) $290 & $310

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QUIET WOMAN 3224 East Coast Hwy Corona Del Mar, CA 92625 949.640.7440 www.quietwoman.com

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Hat by Lovely Bird (The Hidden Jewel, www.hiddenjewelca.com) $129 Belt by Cowboy belt (The Hidden Jewel, www.hiddenjewelca.com) $98 Bracelets by St. Eve (The Hidden Jewel, www.hiddenjewelca.com) $54 each Sweater by Knot Sisters (Laurenly, www.laurenly.net) $84 Skirt by Free People (Laurenly, www.laurenly.net) $98 Boots by Dolce Vita (Laurenly, www.laurenly.net) $172 Rings by Raptor (Love & Whiskey, www.loveandwhiskey.com) $55-$350

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LARK CREEK NEWPORT BEACH 957 Newport Center Dr Newport Beach, CA 92660 949.640.6700 www.larkcreeknb.com

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BALBOA BAY CLUB 1221 West Coast Hwy Newport Beach, CA 92663 888.445.7153 www.balboabayclub.com

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S K O O L E L A C LO See you at the pool!

Get inspired for summer (and the gym) with these easy-to-replicate ensembles that will keep you looking stylish from beach to bar.

WRITTEN BY: HOLLY CLINARD | PHOTOGRAPHY BY: FRANK ISHMAN STYLED BY: STYLE BY F.E.A MODELS: Kayla Reid of ReFresh Talent Agency, www.refreshtalent.com and John DeWall of Brand Model & Talent, brandmodelandtalent.com

Wake up from those winter dreams, Southern Californiansâ&#x20AC;&#x201D;Spring is here! And not only does this mean that you get to move those dreary coats, scarves and boots to the back of the closet, it also means that the season of swimwear is upon us. So, shape up and hop over to your nearest poolside destinations for a little stay-cation in the best pools, decks and sandy spots of Orange County. | APRIL 2014 | 123

B e ac h B l i s s WHERE? Surf and Sand 1555 S Coast Hwy Laguna Beach, CA 92651 949.497.4477 www.surfandsansresort.com Think Mediterranean escape, cool breeze and impeccable sand...

Ok, wake up! Your dreams have come true here at the Surf and Sand Resort of Laguna Beach. Also on the breathtaking Coast Highway, this newly remodeled and refreshed resort is a must when poppin’ poolside. In addition to the laid back, heavenly surroundings all throughout the resort, the pristine pool deck, of course, is most often the draw. Tall glass windows align the borders of the pool deck here at the Surf and Sand, while oversized umbrellas shade you from the rays on sunnier days.

Cabanas galore with a modern spin are sprinkled throughout, while comfy cozy chaise lounges are home to your all-day So Cal sunbathing. Take a look out at the view—it’s all clear blue water, and nothing but the sun reflecting off of the waves and ripples of the great outdoors. A glass of chardonnay or even a sweet martini might be found in your hand as you kick back and enjoy. Take a look at what the Surf and Sand’s poolside bar has on tap, or order from the Mediterranean-inspired menu for a dash of something different. Live it up, look on out to the gorgeous sun setting behind you, and be grateful you live in the best county of California!

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: GUESS www.guess.com MEN’S APPAREL PROVIDED BY: Hobie Surf Shop San Clemente www.hobiesurfshop.com ACCESSORIES PROVIDED BY: Hobie Surf Shop San Clemente www.hobiesurfshop.com In a European-esque setting like Surf and Sand, a teeny bikini is all the rage. Slip on a low-rise bikini bottom and show off that tan you’ve started to work on this warm, California season. Red, coral and cayenne are all new shades of the spring, so sport them proudly on your pool days, ladies! Throw on some bangles and bracelets to complete your look and you’re fashion-ready for a day in the cabana. Grab a suit with detail on the top or even some added detail on the skirts of the bikini bottoms, and bring some texture to your bathing beauty two-piece. For your beach bum beau, a neutral swim trunk for this natural surrounding suits him best. A small detail of color adds a touch of interest to this pair of men’s shorts, and a little Laguna Beach style.

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European-esque like Surf and Sand, a

set ting a teeny

b i k i n i i s a l l t he r a ge .

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Absolute Luxe WHERE? Balboa Bay Club 1221 West Coast Hwy Newport Beach, CA 92663 888.445.7153 www.balboabayclub.com One of the most historic spots in all of Orange County planted its roots here in 1948—the Balboa Bay Club has ever since been a staple in casual, elegant lifestyle. Overlooking the Newport Bay and harbor, this waterfront Club has seen visits from bigtime names like John Travolta, Jerry Seinfeld, Lauren Bacall and even Humphrey Bogart. Hollywood royalty has given its stamp of approval on the Balboa Bay Club for many reasons, though—one of which is the Club’s insane pool amenities— two fantastic swimming pools for members and their families, including the Olympic-sized pool, which is heated to a perfect temp year round. On a breezy day, treat yourself to a dip in the hot whirlpool, and rest your weary muscles in OC luxury here in the Newps! Members of the Balboa Bay Club also get exclusive access to the Newport Beach Club pool where they’ll be wined and dined, poolside! Not only is the menu here a hit, but the drinks are served up strong—watch out! Let the sunshine hit you, as you indulge in bar bites like the Grilled Castroville Artichoke, Spicy Shrimp or the delish Street Tacos—hungry yet?

If you’re not too concerned about your bikini bod, sample the Club’s famous Sweet Potato Fries, too. Watch out, between the gorgeous surroundings and the delectable food, you may not wanna leave this Orange County club!

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Hurley www.hurley.com MEN’S APPAREL PROVIDED BY: Hobie Surf Shop San Clemente www.hobiesurfshop.com For an exclusive setting like the Balboa Bay Club, fashion calls for the most chic of all swimsuits, ladies! White is the way to go when at a preppy spot like this—and the best color to show off your tan, too. Gals, doll up your cool white style with a ruffle bikini top, paired with a simple bikini bottom. Or choose a triangle top with a dash of color to outline that presummer figure you’ve been working on since that New Year’s resolution! Add a pinch of metallic with a cuff around your wrist, and the pool-girl outfit is complete! Guys, your colorblocked style comes into play here, where you can pair a solid swim trunk with a textured button-up. This way you can move from poolside to bar side in just one stylish, yet casual, outfit.

Polarized sunglasses add a special layer of style and protection from the hot, hot sun—or choose a plastic, no-break frame for the boat rides around the harbor.

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Overlooking the Newport Bay and harbor, this waterfront Club has seen visits from big-time names like John Travolta, Jerry Seinfeld, Lauren Bacall and even Humphrey Bogart.

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A SHORE THING WHERE? Hyatt Regency Huntington Beach 21500 Pacific Coast Hwy Huntington Beach, CA 92648 714.698.1234 www.huntingtonbeach.hyatt.com Huntington Beach is known for a lot of things—the US Open of Surfing, the summertime fire pits, and of course, the seaside resorts and hotels! But topping the charts this season in good ol’ HB is the Hyatt Regency Huntington Beach Resort & Spa. Located right on California’s renowned Pacific Coast Highway, in the heart of Huntington, the Hyatt is that standout hotel you see overlooking the cool Pacific waters. A true oasis amidst the touristy tracks, you’ll find something for everyone at this destination. Not only are the resort amenities and activities part of the luxury here, but also the resort-style ribbon pool is pure bliss. Take a walk with your springtime sweetheart along the grand poolside deck, and park it for the day in one of the Hyatt’s lovely cabanas. The resort’s Mankota’s Grill serves up some delish grilled specialties for you to satisfy every craving in the book, while admiring the Pacific Ocean views. Stay all day sipping on mai tai’s, and meet some friends for cocktails by the fire pits in the evening or catch a night swim topped off by yummy s’mores. The poolside diving and dining at the Hyatt Huntington Beach can’t be beat!

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: LUXE By Lisa Vogel www.swimspot.com MEN’S APPAREL PROVIDED BY: Hobie Surf Shop San Clemente www.hobiesurfshop.com ACCESSORIES PROVIDED BY: Hobie Surf Shop San Clemente www.hobiesurfshop.com Sometimes, less is more when it comes to bathing suit fashion.

And while you’re living it up at this poolside oasis, a simple black bikini becomes an instant classic—much like the spot where you’re sunbathing! Choose a beautiful bandeau top and a classic cut bikini bottom in a basic black color, and you’ll have heads turning with your chic springtime look. Guys, choose a color that brings out the best of your sun-kissed skin—a pop of color really goes a long way! And, of course, we can’t leave out the shades, oh no no. When the sun is shining in palm-tree-lined HB, it’s time to choose a stylish aviator pair of sunglasses to make sure your style stays made in the shade.

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The Hyatt is that standout hotel you see overlooking the cool Pacific waters. A true oasis amidst the touristy tracks, you’ll find something for everyone at this destination.

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This is Like a Flashback WHERE? Pacific Edge 647 S. Coast Hwy Laguna Beach, CA 92651 949.281.5709 www.pacificedgehotel.com Just steps from the sand off yet another destination alongside the California coast, you’ll find Pacific Edge Hotel on Laguna Beach. Laguna, as you may know, is known for its artsy scene and great nightlife, and Pacific Edge Hotel fits right in with the vibe. A true “endless summer” feeling around this beachside getaway, every guest here basks in the surfing, sunning and swimming along the coastal sands. Poolside lifestyle at Pacific Edge is really off the charts—the bright blue brick and citrus-y beach chairs make up the funky, fresh decor all around. With sort of a throwback feel, you’ll relax by the clear blue water and hear the crash of the waves in the background. If you’re feelin’ hungry, grab a bite at the oh-so popular food stop at the hotel, called The Deck. The Deck is one of the only open-air, beachside restaurants in all of Laguna, suspended over the sands and tides below. The bar has a “no shirt, no shoes, no problem” policy— the perfect atmosphere for you to dash in and out for a light bite and a cold one. You’ll find live entertainment from local musicians, and meet some of the coolest locals around right here at Pacific Edge. Now you know!

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Hurley www.hurley.com MEN’S APPAREL PROVIDED BY: Hobie Surf Shop San Clemente www.hobiesurfshop.com With a colorful backdrop to your beach and poolside escape, you’ll want to match the surroundings all the same. So throw on a cool, springtime color like an aqua or turquoise—after all, the latest official fashion report reads that both placid and dazzling blue are on-trend for Spring 2014! And gentlemen, you’ll fit right in too, when sporting a strong shade of blue and orange to compliment your spring fashionista’s style. Don’t be afraid of some standout colors this season—Spring is calling you to be a little daring with your color choices! Meanwhile, you should know that denim and chambray never go off-trend, so bring your button up to throw on when the sun goes down and the days wind down.

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the latest official fashion report reads that both placid and dazzling blue are on-trend for Spring 2014!

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!

THAT’S WHAT SHE SAID An Irreverent Retail Column

Lunch Ladies

WRITTEN BY: KELSEY MOREAU, KORRIE LUKEI, AND KAELI REED OF TRIPLETLIVING.COM PHOTOGRAPHY BY: NANCY VILLERE STYLED BY: STYLE BY F.E.A. HAIR BY: KORRIE LUKEI | MAKEUP BY: KELSEY MOREAU

The secret’s out, we love FASHION as much as we love FOOD! In this edition of That’s What Three Said, we give you a triple play of our favorite Orange County shopping and lunch destinations. We invite you to come with us as we pair incredible fashions and fabulous lunch spots—it’s a stylish and delicious Three for Mall!

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s we sashay into Spring, we are excited to dine at one of our favorite lunch spots, which changes its menu almost as much as we change clothes!

Seasons 52, gets its name for its seasonally inspired menu that changes weekly. Their talented chefs, who choose and create their menu around what’s in season, expertly craft each menu item.

As much as we love pairing the perfect accessories with our ensembles, we love how this fresh eatery gives you the choice to pair one of their delicious wine flights with a choice of savory flat breads. We all know good things come in threes...and that includes wine, too!

Tip:

Seasons 52’s Mini Indulgences are the perfect ending to our meal. The delicious varieties of mini parfaits are served in small shot glasses— small enough where you can treat yourself to one or three yummy flavors. They are similar yet fabulously different...like us!

We thought dining at this South Coast Plaza hot spot would be the perfect “fit” to show off our beautiful Barbara Bui clothes. Like Seasons 52, French designer Barbara Bui’s collections are both sophisticated yet casual. The French designer’s boutique can be found on the second level of South Coast Plaza between Jewel and Carousel Courts. The understated and luxurious clothes are chic yet comfortable.

We love Kelsey’s dress, which showcases the bold pairing of leather with a little lace. Barbara Bui makes it easy to make an edgy statement but still feel feminine from head to toe. Along with her stunning garments, she is also known for her striking array of accessories, shoes, belts, handbags and leather goods each an art piece of its own.

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Fashion Tips A classic dress can take you through many seasons. We love the blue snake print dress Kaeli is wearing. You can pair it with tights and booties for the end of winter, and then, a sexy heel when the weather warms up!

To add femininity when wearing an all black edgy look, we like to either do a bold lip and chic ponytail or pair it with soft flowy hair and natural makeup. | APRIL 2014

SOUTH COAST PLAZA 3333 Bristol St Costa Mesa, CA 92626 714.435.2000 www.southcoastplaza.com SEASONS 52 At South Coast Plaza 3333 Bristol St Suite # 2802 Costa Mesa, CA 92626 714.437.5252 www.seasons52.com BARBARA BUI At South Coast Plaza Level 2 Costa Mesa, CA 92626 714.641.3770 www.barbarabui.com/us

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FASHION ISLAND 401 Newport Center Dr Newport Beach, CA 92660 949.395.6862 www.shopfashionisland.com LEMONADE 987 Newport Ctr Dr, 2nd Fl Newport Beach, CA 92660 949.717.7525 www.lemonadela.com BRIANA RENE www.brianarene.com

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othing says spring like a nice cold glass of lemonade. Luckily, we knew just where to go! We headed over to Fashion Island to one of our favorite quick lunch spots, where else…Lemonade. With flavorful food items like salad, soups and brisket—the self-described seasonal Southern California comfort food—Lemonade seems to have something for everyone.

Cafeteria-style dining makes Lemonade a perfect lunch spot for those on the go who want to grab a healthy and delicious bite to eat. Not only is the constantly changing, clean-eating menu amazing, but you can also enjoy a glass of lemonade in an array of flavors.

We sipped the refreshing libations in fabulous clothes from Briana Rene, formerly located in Fashion Island. Owner Briana Ellison has created a great online shop comprised of merchandise found locally and from around the world. The contemporary clothing shop is a perfect stop for your fashion needs regardless of the season. Briana Rene features clothing, jewelry and accessories, and even her own striking jewelry line.

Girls, you are in luck—you don’t have to live in the OC to shop Briana Rene. No matter where you live you can get the pieces we are sporting from her online store: www.brianarene.com.

Tip: Lucky you! You can try a few lemonade flavors before selecting your drink. Our favorite is Blueberry Mint!

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Fashion Tips It’s springtime; so do not be afraid to have fun with floral prints. We love Korrie’s Dress from Briana Rene. It is simple, girly and chic—a perfect choice for lunch out with the ladies.

Every girl needs to have a go-to pair of dark denim jeans in her closet.

Kaeli paired her jeans with a cream blouse and Scarf-lace by Saako Design from Briana Rene. A scarf is a great way to play up a classic look. We love the cream on cream with gold accents; it is fresh and fun for spring.

Trying new trends do not have to be scary or cost you a fortune. A great way to incorporate a seasonal trend into your wardrobe is with accessories. Try a bold purse or bracelet this spring, you don’t have to break the bank to try something new and stay on trend.

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hen Spring is in the air, it can stir up feelings of nostalgia and fun.

Farrell’s is the perfect place to make you feel like a kid again. Located in one of our favorite shopping spots, The Shops at Mission Viejo! It gives us the perfect opportunity to mix business with pleasure. Business being shopping in many of our go-to stores, like H&M, Forever21, Old Navy, BCGBMaxazria, Ann Taylor and JCrew.

We just adore Farrell’s Ice cream Parlour. They have been making magic since 1963 with their imaginative and delicious food and treats. We can’t help ourselves when it comes to sweets. Especially the Farrell’s Ice Cream Nachos, Classic Banana Split and the Gold Rush. Walking into Farrell’s is like stepping back in time, when anything was possible and calories didn’t count. Everyday at Farrell’s is like your birthday. The fun music and friendly staff instantly take you on the most delicious adventure. When we were little girls, we were color coded so that people could tell us apart, Kelsey (blue), Korrie (Pink) and Kaeli (Yellow). We styled these fresh and flirty looks from H&M with a nod to our colors and childhood. Can you tell who’s who?

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Fashion Tips White is right! Bring your winter whites right into spring. Wear them together for a crisp and fresh look or accent your white ensemble with a bright pop of color.

Bright and Light: It’s spring, so it’s time to bloom. Show us some color! Vivid Orchid, Bright Pink and Electric Olive are great this Spring. Don’t be afraid to step out and be bold. Great ways to add some color to your wardrobe are with an accent shoe, a fabulous blazer or bag. For the makeup divas, pop that pout with a new lipstick shade in a strong pink or plum.

Flirty Skirts: This season, the flirty skirt comes in all shapes and sizes—mini, full and knee length. Find the one that is best for you and let your inner princess out. | APRIL 2014

THE SHOPS AT MISSION VIEJO 555 Shops at Mission Viejo Mission Viejo, CA 92691 949.364.1832 www.shopsatmissionviejo.com FARRELL’S ICE CREAM PARLOR AND RESTAURANT 799 The Shops Blvd Mission Viejo, CA 92691 949.364.541 www.farrellsusa.com

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Photography by: Jeff Farsai

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April 2014

DO EXPERT Get Dirty with OC’s BMX Team Captain Ryan Brennan

GUIDE Embrace the Emergence of Spring with Renewed Intention; Use our Editor’s Picks to Change Your Routine and Reinvent Your Look

PANORAMA Southern California Shows Us its Most Luxurious Suites in the Region’s Ritziest Resorts & Hotels

FIRST TIMER’S GUIDE When it Comes to Our Bucket List, The Sky is the Limit

FEATURE

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Ollie on Over to Meet the Girl Power Behind So Cal’s Youngest Trio of Skateboard Tricksters

DO EXPERT Eating Paydirt

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APRIL 2014

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DO EXPERT THE EXPERT XPERT O EBRENNAN DRYAN

Team Captain, BMX Team Soil

SINCE: 1989

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hese days it may seem like extreme BMX action sports have done pretty much everything. How many more new tricks can a guy do on a bicycle? How many more spins and somersaults can they pull off? Is it really possible for them to do more? Yet, just when you thought that a human body and a man-made machine couldn’t possibly do anymore…they do something no one has ever seen. And if there were anyone out there that has been around to see and pull off all those amazing stunts witnessed by audiences over the past several years, it would be Orange County’s own BMX team—Team Soil. Rounding out eight of some of the best powerhouse BMX riders on Earth, Team Soil has also committed to more than just being BMX trick performers in sold out stadiums or Hollywood movies. Currently, they are giving back to the community by participating in several different charities, special events and can even be recruited for birthday parties and school shows. The team also runs a BMX camp for kids interested in learning how to become one of them. A kid’s real dream comes true.

Led by Team Captain, Ryan Brennan, the team does tons of touring gigs annually and sells out like crazy. We got to sit down with Ryan and hash out some details about Team Soil while also watching some serious nailbiting BMX stunts from the team. Brennan, a veteran competitor of the X Games among several other career highlights, had some great advice to share with anyone looking to join the sport as well as some interesting environmental issues we don’t often think about.

Q: How long have you been doing BMX? Ryan Brennan: I started BMX in 1989. The first place I rode was in Newport Beach off Dover and PCH on the bluff line at a spot called the Castaways.

I purchased a used bicycle out of The Recycler, and I would ride my bike for transportation; and then, it evolved into doing tricks along the way.

We started building a place called Sheep Hills. It became a famous spot and took some of the locals around the world professionally. I was lucky enough to be one of them.

Q: Was your family supportive?

RB: My Dad was more about me doing high school sports, like football and basketball. He saw no future in his six-foot, six-inch kid riding a BMX bike. Once I started touring the world, he started to think of ways I could make extra money through BMX. I told him I wanted to make an all dirt BMX video, and he then helped me buy an HI-8 camcorder that was top of the line back then along with some editing equipment, which was not easily accessible.

I have had a lot of hard crashes. I have also seen friends have life changing crashes, but this sport probably wouldn’t be so popular if there wasn’t that tradeoff with risk. It just depends on how much glory you’re looking for that day.”

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Q: I also remember the VHS and Beta days. Were there any major mishaps along the way that made you think twice about your career choice?

RB: I have had a lot of hard crashes. I have also seen friends have life changing crashes, but this sport probably wouldn’t be so popular if there wasn’t that tradeoff with risk. You have two ways of looking at it…no-risk, no-reward or high-risk, low-reward. It just depends on how much glory you’re looking for that day.

Q: Amen. It is definitely NOT a sport everyone can do. So how did Team Soil begin?

RB: I produced a BMX cult-classic film called “Soil.” At that time, we would tour the world doing BMX dirt jumping contests like the X Games, before there was an X Games. Once we decided to start doing touring shows we already knew the name of the team.

Q: Tell us some more of what Team Soil is all about? Where is it based?

RB: Team Soil is based out of Huntington Beach, California. We have multiple touring rigs. Team Soil does events like birthday parties, special events, school shows, Hollywood stunts and you name it, for the past 10 years. The Team consists of Kris Fox, Matt Cordova, Joey Cordova, Mike Hucker Clark, Dan Norvell, Dylan Stark, Chris Hughes and myself as the Team Captain and announcer. We have also been running a BMX summer camp through the City of Newport Beach for the past five years. It sells out every year, and we get to work with kids for many years and watch them grow up. We teach them about keeping the ocean clean and how to do BMX tricks. As far as we know, it is the only BMX camp in the world located on the beach. Sign-ups are on the City of Newport Beach website.

Q: Can you share with us a recent moment as a part of Team Soil that stands out for you?

RB: There are so many, and always new ones…but last year on Thanksgiving, we brought the homeless over 100 pounds of potatoes and ham. Everyone was happy; it was a good time.

Q: Where can fans find more information about Team Soil and the events with which it’s involved?

RB: Facebook: “Team Soil” or follow the team on Instagram @teamsoil or me @barspinnerr.

Q: What major changes would you like to see for the future of the sport?

RB: The problem with action sports and BMX that I see right now, is there is no qualifying system for the major contest. It is a popularity game on who gets invited and who doesn’t. You have big BMX contests that come to the US Opens, yet no locals or other pros have a chance to qualify to enter. Tons of riders are missing their opportunity to shine and never getting that chance to become stars in their sport.

Q: What do you do in your off time in Orange County, besides BMX and Team Soil?

RB: I like to free-dive and will frequent Catalina Island and Laguna Beach often. On any one of these days you might see us grilling and chilling next to my truck or on the shore. We try to do simple things like having a meal with the best view and some fun friends.

Q: Any favorite restaurants or bars that you like to frequent?

RB: Gallagher’s in Huntington Beach is complete with an awesome staff and great bands. The Lobster Trap in Catalina is nicely priced for happy hour and food. Though during our nomadic beach missions, we mainly cook for ourselves. We’ll catch lobster during the season and get some “carne al pastor” from the best little place in Costa Mesa off Placentia and Hamilton, called Produce and Meat.

Q: What is your favorite thing about hailing from Orange County?

RB: Laguna Beach really has some of the best oceans to look at and explore, as well as some great art on display. You can always see the local kids skate boarding, skim boarding, body boarding and surfing. It’s a great active community.

Also…the closure of fishing in Laguna is a controversial subject, but I spend a lot of time diving there and since the closure, I have seen a huge increase in sheep head and other certain fish populations.

It will also be very interesting to see how much thicker the kelp will be in years to come, because sheep head eat sea urchins and sea urchins are a huge reason that much of the kelp has been depleted.

Q: What is one of the biggest pieces of advice that you can give to someone that is looking to get into the sport?

RB: Ride BMX for fun, not for fame. The feeling of throwing a big tabletop over a dirt jump is better than watching the sunset while holding your girl’s hand. It’s that good. SOOOOOOIL!!

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The feeling of throwing a big tabletop over a dirt jump is better than watching the sunset while holding your girl’s hand. It’s that good.

SOOOOOOIL!!” ~RYAN BRENNAN, TEAM

CAPTAIN, BMX TEAM SOIL

WRITTEN BY: KRISTAL DOCTER

E

ach year, we make lists, or at least think about making lists, which encompass all the things we want to see and do in the upcoming months. Even though it occurs annually, Spring truly seems to bring the opportunity for a psychological and sometimes physical fresh start— the opportunity for renewal and reinvention. From purging our closets to make room for new trends to healthy eating and making an attempt to break out of our comfort zones, Spring is truly an opportunity to invent a BRAND NEW YOU. In our 2014 edition of a GUIDE TO A BRAND NEW YOU, we want to provide you with doable ideas that

can be accomplished locally. Yes, we’d like to lose 25 pounds in the next two months or, better yet, travel and explore the world, but for most of us, that’s just not realistic. So modify your Spring mission by trying new restaurants in your neighborhood, freshening up your face, transforming your style and downloading some new, locally bred music. All of these suggestions can actually be achieved right here in the OC. So, break out of the bubble, solicit your sense of adventure, and start cleansing yourself this Spring with at least the intent to become a BRAND NEW, more phenomenal version of YOU.

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EDITOR'S PICKS

Mix it

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ather than meeting the same crew at the same location for happy hour or consistently choosing to do the same thing every Saturday, switch up your routine. Here are 10 recommendations we think will boost your state of mind.

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Show off your art critic skills by taking your friends to view an art exhibit. Dax Gallery, near Costa Mesa’s the CAMP, is the first art gallery to bring “fine urban street art” to Orange County. Young entrepreneur Alex Dax Amador founded the 4,500-square-foot gallery. Dax Gallery showcases the talent of urban street artists from all over the world who have previously never exhibited in Orange County. In addition to featuring new artists every six weeks, Dax Gallery offers art brokerage services, linking sellers and buyers locally and internationally to original high-end artwork by some of the world’s most respected artists.

Dax Gallery, www.daxgallery.com

2

See a Broadway play at the Segerstrom Center for the Arts. If you can’t quite see yourself sitting through a traditional musical, then attending a showing of either “The Book of Mormon” (showing May 13-25) or “Jersey Boys” (showing June 2429). Both are geared towards all types of audience members and will be a great theatre initiation.

Segerstrom Center for the Arts, www.scfta.org

UP

(changing your routine can do wonders for your mood)

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something with our own two hands. Remember how much fun you had finger-painting when you were five? At the Center for Living Peace in Irvine, you can do just that. They offer weekly Saturday classes on everything from candle making to crocheting and planting herb gardens. At around $12 per class, it’s cheaper than therapy.

Center for Living Peace, www.goodhappens.org

Conquer a music lesson.

Everyone wants to feel like a rock star at some point in our lives, and the Music Factory School of Music can help with that. Learn to play the guitar, the drums, the piano or just polish your performance cred.

With clinics, workshops or private weekly lessons taught by teachers with either music degrees or extensive professional experience, you might become the next Bruce Springsteen.

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Music Factory School of Music, www.themusicfactoryoc.com

Attend a live show. We love the bar scene plus two stages at the Observatory. The Observatory OC, www.observatoryoc.com

Try a new workout. Our minds and our bodies can periodically require a change of pace, and so can our workouts. Find a new exercise that fits with your fitness routine.

From indoor surfing to bench pressing and core power yoga, there’s bound to be something for you.

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Download

THIS APP NOW! For a quick seven minutes of continuous calorie burning, I recommend downloading the free 7min Full Workout app. The app includes 12 exercises and provides a timer and a log, so you can track your progress. If you can’t make it to the gym, set aside just seven minutes, and you will see results.

3

Take a cooking class. New kid on the block Eat Street Culinary in Anaheim’s hot new Packing District is offering themed cooking classes for just about everyone. Former Executive Chef Instructor at the Art Institute of California—Orange County, Katie Averill has round up a team of talented chefs to feed our culinary minds with the industry’s latest trends and tricks. Learn to make pasta, chocolate, specialty breads and the best tomato sauce you’ve ever tasted, among a multitude of other edible creations.

Eat Street Culinary School, www.eatstreetculinary.com

Center yourself by taking an arts and crafts class.

There’s really nothing more fulfilling than creating

iivteeWsithout 10anS 't L

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Volunteer your time at a local charity. We think KidWorks in Santa Ana is one of the coolest “Givers” in Orange County. Providing after schoolprograms and other assistance to families in at-risk neighborhoods, KidWorks helps to keep children and youth off the streets.

To volunteer call 714.834.9400.

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Flex your philanthropy skills with a night of Bingo. DTSA’s Chapter One: The Modern Local is turning alcohol consumption into a good deed. Join them for Monday Night Charity Bingo, from 7-9pm. Play for just $6, which includes a drink.

Each month, a new charity is selected, and they receive all of the proceeds from the night.

Chapter One: The Modern Local, www.chapteronetml.com

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Read a Good Book. Instead of staring at the TV on those rainy days, turn on the fire and curl up with a good book. Here are the picks on my 2014 booklist that I cannot wait to dive into!

• Frog Music by Emma Donoghue. An historical fiction novel from the author who wrote Room (another must read!), Frog Music is based on an unsolved mystery in 1876 San Francisco when the city was swept with the smallpox epidemic. The story follows a survivor through a tale of love and bloodshed, capturing the pulse of SF at the time. (expected publication, April 2014.)

• The Book of Life (from the All Souls Trilogy #3)

by Deborah Harkness. The final installment of the All Souls Trilogy, The Book of Life will reunite the two lovelorn main characters of this tale, Matthew Clairmont (a vampire scientist) and Diana Bishop (a university historian). This series is fantasy folklore for literature appreciating adults. (expected publication, July 15, 2014.)

• The Rabbit Back Literature Society by Pasi Ilmari Jaaskelainen & Lola M. Rogers. This dark comedy will have your book club discussing characterization and symbolism for hours as you follow a literature teacher’s discovery of a mysterious literary society. (expected publication, May 13, 2014.)

1. www.thesaurus.com, for wordsmithing 2. www.minted.com, for personalized stationery and labels 3. www.giftbar.com, handpicked, personalized gifts by location 4. www.looklab.com, a community of stylists ready to answer any fashion question 5. www.therealreal.com, recycled designer apparel and accessories 6. www.goop.com, Gwyneth Paltrow’s blog full of everything from recipes to road trips 7. www.thenewpotato.com, for restaurant picks and trends from the scene’s hottest experts 8. www.la.eater.com, a guide to everything food and drink that’s happening near you 9. www.theswizzle.com, subscribe to have an inbox free of junk 10. www.kuler.adobe.com, for a palette of color combinations only a computer could compile (use it to design rooms, your wardrobe or your next piece of art!)

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Join The Foodie

Movement

We couldn’t think of a more fitting foodie with which to present the year’s most daunting dining challenge: forecast the trends and must try foods for Spring 2014. Bobby Navarro, founder of 100eats and Inspire Artistic Minds, has been in the food scene for over a decade, from food server to full time food connoisseur. While serving at two high-end restaurant establishments (South Coast Plaza’s Charlie Palmer and Marche Moderne), Navarro spent one year at the Art Institute of Orange County before summoning himself to visit 100 highly respected eateries in 100 consecutive days. After completing this adventure twice and

recording his efforts through his food photo journal on www.100eats.com, Navarro emerged with a serious following in the Orange County food scene.

100eats is now an event planning and restaurant promotion company bringing events like PigOut and Nepenthia to OC. His charitable organization, Inspire Artistic Minds, provides scholarships and educational experiences to advance the arts in the areas of taste, sight and sound with a strong focus in the food and beverage industry. Check out this bona fide foodie’s locally sourced, culinary scorecard for his latest culinary discoveries. www.100eats.com

What’s Trending

Wood Fired Food. Arc Restaurant hit the food scene and instantly created a buzz with its interest in the simple and delicious. Arc uses solely woodfired cooking methods in its kitchen and brings a charred and smoky sexiness to each dish. I see this trend-setting restaurant sparking inspiration in other local chefs around the county, stretching and gearing their creativity in highlighting the natural flavors of food. Lark Creek in Newport Beach is on the rise with creative wood fired options. Who will be next on the scene? Lark Creek, www.larkcreeknb.com

THIS SPRING?

N itrogen Ice Cream.

Fine dining restaurants have been working with liquid nitrogen since the beginning of the molecular gastronomy era.

By taking cream and liquid nitrogen and whipping vigorously, restaurants can produce a delicious scoop of ice cream on site. Creamistry has begun bringing this trend to consumers on a larger scale.

This is very much a show, a “dessert theatre,” but the ice cream outcome isn’t more extraordinary than its performance. Creamistry, www.creamistry.com

Arc Restaurant, www.arcrestaurant.com

Speakeasy. Now that Prohibition is over (thank, God!), the term “speakeasy” refers to a bar that takes pride in its craft cocktail culture and sometimes even feels secret or exclusive because of a secret entrance or the “word of mouth” marketing of it all. After touring some incredible speakeasy concepts across the country, we finally have one in our backyard. Pie Society brings a much desired craft cocktail staple to 17th Street in Costa Mesa. Both entrances to the bar are unmarked and nondescript as if you were walking into an employee entrance. Steve Garcia, the bar manager, is definitely one-of-a-kind and an encyclopedia of beverage knowledge. I can tell this will be the first of many of these to come.

(because the food craze is here to stay!)

looking to devour one of their globally respected, hand made dumplings. I see a heavy growth in Asian cuisine this year, and it will boost here.

Din Tai Fung, www.dintaifungusa.com

Beyond the Taco. Mexican food hit a plateau in Orange County until late 2013. Taco Maria at The OC Mix slowly but surely opened their doors and brought regionally influenced Mexican food to OC diners. The menu incorporated fresh flavors and delicious combinations of traditional and rustic with contemporary techniques.

Right on it’s heels, Red O in Fashion Island. Red O is the mastermind of Rick Bayless, an internationally renowned chef. Red O features some of Rick Bayless’ signatures like his Torta with Beer Braised Short Ribs. The freestanding restaurant outside Fashion Island has a look of traditional Mexican culture and houses over 100 unique tequilas.

Taco Maria, www.tacomaria.com Red O, www.redorestaurant.com

Pie Society, www.piesocietybar.com

Cured meats and butchery are

on the upswing. I hear there is a butchery coming to Santa Ana’s

East End, so keep a look out for

fresh cuts and delicious product at Electric City Butcher

Meat to Mouth. Cured meats and butchery are on the upswing. C4 Deli launched in Santa Ana’s Artist District to much acclaim. The idea that a restaurant could curate their own flavors of meats that have had a particular feel for years is something that will grow in popularity. I hear there is a butchery coming to Santa Ana’s East End, so keep a look out for fresh cuts and delicious product at Electric City Butcher.

C4 Deli, www.c4deli.com

Interactive Ingredients. Szechuan Button is a flower that, when consumed, creates an electrifying effect on your mouth. This slight tingling sensation is due to the spilanthol that is almost like a natural painkiller. But have you ever seen Szechuan Button on a menu? The Blind Rabbit is using creative and unique ingredients that are making their cocktail list come alive. This 30-seat speakeasy will be hidden in the bowels of the Anaheim Packing House. You are gonna want to locate the secret entrance and see what creations are brewing inside.

The Blind Rabbit, www.theblindrabbit.com

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| APRIL 2014

Amaro. There is an industry secret I would like to share with you. There is an elixir of happiness disguised as an herbaceous aperitif, and it has become the signature swig for chefs and mixologists alike. Fernet Branca can be said to be the marijuana of the Amaro world. Amaro is a wellbalance mélange of mint and aloe flavors. As many of the commercial consumers become wise to the hip trend of this Italian digestive, I foresee this year blossoming with new variations of this dark liquor.

Keep your eyes peeled for Amaro Averna, and my personal favorite, Amaro Meletti.

320 Main, www.320mainsealbeach.com

There is an elixir of happiness

disguised as an herbaceous aperitif, and it has become the signature

swig for chefs and mixologists alike.

Fernet Branca can be said to be the marijuana of the Amaro world.

Dim Sum. There is an unmistakable trend toward Asian cuisine. As the demand grows, more retail locations begin to identify the need and adjust.

South Coast Plaza will be bringing Din Tai Fung to join is long list of exceptional dining destinations.

This international chain will house about 225 guests

High-End Food Courts. If you haven’t been to the Ferry Building in San Francisco, it is one of the most breathtaking “food-malls” ever conceived.

Some of the items available there could even be considered some of the best in the city. I venture to say with the Anaheim Packing House, featuring farm fresh popsicles, a Chinese hot pot, a fish and chip stand and about 20 other locations, we might have an influx of excitement on our hands. Only to be followed by one of the most exciting ventures since The Little Sparrow Cafe, 4th Street Market will be gracing the East End of Santa Ana as the newest destination for foodies in Orange County. Playground has already reserved multiple spots in this location, so something exciting is about to happen.

Bottled Cocktails. Cocktails on tap have moved into our neighborhood. But potential inconstancies of batching large quantities of cocktails, leaves room for solution. The bottling process ads carbonation to a beverage and caps the beverage to lock in the carbonation. Techniques like this have been seen across the country. But who in Orange County will pick up on it first?

M US IC

Change Your

TUNE

Musical musings from local musicians, Jon Batarse and Annie McQueen

Annie McQueen

Jon Batarse

SINGER/SONGWRITER

LEAD SINGER/GUITARIST FOR TREVI

www.amqumusic.com www.facebook.com/AMQmusic

www.facebook.com/treviband

I’m Jon Batarse,

Lead Singer and Guitarist for Trevi, an Alternative Rock band from Orange County. I was 12 years old when I got my first drum set. By 13, I was playing up and down Sunset Boulevard in a rock band with my two brothers at some of the city’s most historic venues.

For over a decade, we played more shows with more bands on more states than I could possibly remember. Having been involved in the whole So Cal music scene thing for over a decade, I took some time away after my last gig.

Music wasn’t fun for me anymore. But, after a couple of years away from it, I had a revelation–life isn’t fun when music isn’t fun. So, in 2011, I made the following New Year’s resolution: I will write songs that I would want to sing along to; I will start a band with some of my favorite people; and, I will get back into the music scene, just for the fun of it.

In January 2011, Trevi was born. We’ve loved playing all over Orange County, from the Coach House to the House of Blues, with bands like Unwritten Law, Fountains of Wayne, Gin Blossoms and a bunch more. On October 29, 2013, we released our first full-length album, “The Live Album.” You can find it on iTunes, Spotify and everywhere else. As live albums should be, it’s very raw–us on a stage just having a good time.

Here’s the deal, whether you play in a band or not, music is part of your life, so have fun with it. Orange County is home to so many great local bands that can make your Spring that much better. We’re all familiar with the popular stuff on the radio, but trust me when I say that there’s something special about discovering and listening to music that is close to home…literally.

I’ve spent a lot of time wondering where I fit into the music scene around me; I experimented with so many different sounds, styles and looks that I feel like I’ve been every kind of person. Eventually I found a little home here in the Orange County music scene. I’m surrounded by some of the most amazing musicians and people who constantly push me to make more of myself. There is immense talent in OC, which could be overwhelming, however, I find the support from that circle of people to be nothing but inspiring. I got to do things this year that quite literally blew my mind... playing South by Southwest in Austin changed my life, and filming my first video for "Booze + Fur" was an experience like no other.

At the end of the day, the most important thing for me is to be authentic. I can’t say that enough. I want people to believe in and trust me. I only want to write things that are honest and relevant to my own experiences. I want to say the things that people are too scared to talk about. My ultimate dream is for music to take me all over the world. I want to live on a bus and sing every night in new places for new people. Until then, I’m excited to be part of the Orange County Music Awards, hit South by Southwest again and the release of my newest album.

Local Bands I Love

1

Here are local bands I’d listen to if I were you

TREVI (Alternative Rock) Trevi blends the melodic and pop-rock influences of the likes of Weezer, Foo Fighters and Blink-182, and a classic-era vibe a la California greats like The Beach Boys. Trevi is known for creating songs that are easy for its audience to connect with and also for its live shows in which they perform with passion and energy. www.facebook.com/treviband THE DEVIOUS MEANS (Indie Rock) When The Devious Means hit a chorus, it’s like the impact of a big rig from Ice Road Truckers going off the cliff and smashing into a brood of hipsters. Their music is a wrecking ball of rock and roll. www.facebook.com/thedeviousmeans

3

THE FIELD TRIP (“Yacht Rock”) Starting as a pseudo-folk band, The Field Trip has incorporated many fringe elements and constructed a sound that is...sorta weird, but good. Primary members of the band include ex-members of Dusty Rhodes and the River Band, which was an awesome band, in my opinion. www.facebook.com/thefieldtrip GARDENERS LOGIC (Indie Folk) These guys run the Music and Arts Production Studio (MAPS) in Huntington Beach. The best description I’ve heard for them: They’ve found the perfect way to balance country flavorings and indie rock together in amazing harmony. www.facebook.com/gardenerslogic

5

THE TRAGIC THRILLS (Alternative) The quartet is comprised of seasoned musicians with national and international touring experience, and successful track records with both major and independent labels. Check out their single, “Tears.” www.facebook.com/thetragicthrills 152 |

For me, there really is no better feeling than being on stage, covered in sequins, singing songs that I’ve written about my crazy life. I live in a fairytale land where wearing a crown and dancing about with a bottle of champagne is the norm. I believe in a life full of glamour, expression and excitement. My life story, which I translate into lyrics, is comprised of countless quirks and bad habits that I’ve learned to love.

| APRIL 2014

ROBERT JON AND THE WRECK. These guys put on a live show like no one else. The epitome of southern rock n’ roll, their musicianship is on another level. I can’t make it through even one set without embarrassing myself singing along and dancing to “Georgia Mud.” If you get a chance to see them, do it, because they are always on the road. www.robertjonandthewreck.com

2

JAMESON AND CO. I had heard so many great things about Jameson before I finally got to see him play a Kings Inn show at Memphis in Costa Mesa.

Beautiful songs and the kind of voice that gives you chills and makes your eyes all watery. So inspired by this guy. www.jamesonmakesmusic.bandcamp.com BILLY KERNKAMP AND THE BRIDES. This is one of the first local bands I hated missing, and it is still rare that I miss one of their shows. I challenge you to go to a show and leave not wanting to be Billy’s new BFF, he’s that charming. Come for the amazing music, stay for the inappropriate jokes. Looking forward to their full-length release early next year. www.facebook.com/billykernkampmusic

4

JERAMIAH RED. These guys have so many great songs I probably couldn’t even pick one. While most of their music makes me want to throw back Jameson and party like it’s going out of style, listen closely, these guys are phenomenal lyricist who say the things I wish I would have said first. Check out their latest release, “A Winter Tick” immediately. www.jeramiahred.com RANGER: You may know her as Nicole Vaughn, but now you can call her Ranger.

Man, this girl is talented. She has been putting out wonderful songs for years, and it just keeps getting better and better. I love when an artist sounds just as perfect live as they do on their recordings. Pay close attention to this one, because she’s going to blow up any minute. Much respect for this girl. www.rangersings.com

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S TYL E

Cleaning Out Your

Closet

BRIANA RENE www.brianarene.com

As you enter Spring,

make sure to ring it in with a new style, too. An update to your wardrobe is the quickest way to transform your overall look without much maintenance.

Fashion A BRAND NEW YOU by considering this advice from one of our favorite chic online boutique owners.

Briana Ellison, local jewelry designer and owner of Briana Rene online boutique, has traveled the world to line her online shop’s shelves with unexpected accessories and inspired apparel just in time for your wardrobe revamp.

Q: How long have you been in your current career, and what does your position consist of?

Briana Ellison: I have had my own company for the past four years. I started my jewelry line in 2009, and after two years, decided to open up a women’s clothing and accessory store. I am the designer of Briana Rene Jewelry as well as the owner/buyer of Briana Rene online boutique.

Q: As the owner of your own online boutique, tell me about everything that your brand encompasses?

BE: Briana Rene is a women’s contemporary boutique that carries both local and international brands. It is a true reflection of my personal style. My rule of thumb when buying our jewelry, clothing, and accessories is that if I wouldn’t personally wear it, then I won’t buy it. When shopping at Briana Rene, you can expect to find everything from everyday casual wear, to items that can be worn both in the office and out at night.

Q: How did you get to where you are today?

BE: I have been in the fashion Industry for over 10 years and have done everything from production, management, sales and retail. After exploring each end of the industry, I realized that my true passion was in design, merchandising and buying. This lead me to first start my own jewelry line, and then a few years later, opening my own women’s clothing and accessory store.

Q: Who or what inspires Briana Rene?

BE: I am inspired by people I meet and by my travels. I love travelling abroad where I get a ton of inspiration for both my jewelry line as well as the store.

I read my Vogue and Harper’s Bazaar magazines religiously every month and love seeing what the upcoming trends are for the next season. I also love looking at the street style section of Who What Wear.

Q: What are some of the biggest trends you’re seeing for Spring?

BE: For the past few summers, we have seen a lot of coral and neon brights; I see this continuing, but with more warm tones mixed in. I see the evolution of

Heaven In A Handbag

| APRIL 2014

Q: Edgy, moto-inspired apparel and accessories don’t seem to be going anywhere. How can I make those pieces work for Spring?

BE: Fall’s big trend of leather shorts is the perfect leather item to carry with you into spring. Wear them with a cute pair of gladiator sandals and feminine top. I love the contrast of pairing a very moto-inspired piece with something very soft and feminine.

Q: I’m loving printed pants in any fabric. How can I pull off that trend and remain professional looking at work?

BE: If you pair your printed pants with a simple silk top and cropped blazer you can easily bring a funky printed pant into the office and look polished while still feeling chic.

Q: Silver or gold?

BE: This is a tough question. I always alternate between the two. If I had to pick one, I would have to go with gold. I naturally gravitate towards gold and feel it is just dressier than silver.

Q: If you could add one thing to every woman’s wardrobe, what would it be?

BE: Every woman needs a great piece of statement jewelry. Having a bold cuff or necklace to dress up any outfit is key to feeling good, especially on those days when you just want to wear jeans and t-shirt.

Q: What is your go-to outfit?

BE: My go to outfit is very simple. I live in my dark denim skinny jeans by J Brand or Sold Denim, a basic scoop neck tee by Groceries, and big statement jewelry. My current favorite is a chunky silver chain mail necklace by Canadian designer Jenny Bird, who we always carry in the store.

air your new style with the handbag of your dreams, literally. Seal Beach-based artist, Seth Wegter, is custom crafting rich, luxurious leather bags made for our busy lives. He designs durable bags, purses, wristlets and satchels with names like The Quincy, The W and The Sadiella. He also makes many versions of the rugged man bag, guys. Wegter utilizes the highest quality leathers, fabrics and hardware to fabricate his designs, and even offers vegan versions of his handbags upon request. Carrying one of his bags will definitely boost your Spring look.

Quick Q&A with the Designer

154 |

Q: What’s your favorite trend?

BE: One of my favorite Spring 2014 trends is sportswear-gone glam. Many designers are taking your basic athletic wears like track pants and sweatshirts and making them out of luxurious materials like silk, technical mesh and leather. The result is comfortable sportswear that calls for heels not sneakers.

P

Q: What inspired you to start designing custom leather handbags?

Seth Wegter: I started sewing as a result of wanting to create art everyone could enjoy. I grew up playing musical instruments, painting and sculpting; designing and crafting leather bags was an art I developed out of curiosity, challenge and necessity for a better man bag.

SETH WEGTER www.sethwegter.com

color within the bright story. All kinds of tribal prints are also really big with textured fabrics. I see a lot of these prints having a strong African influence.

Q: Describe the Seth Wegter brand and its purpose.

SW: Seth Wegter Bags are original designs created and individually handcrafted

by me in my artisan workshop with only the finest leathers and textiles, meticulous attention to detail, and classic craftsmanship. I hand-make the highest quality bags at an accessible price.

Q: Which of your handbag designs is your favorite?

SW: My definitive bag is “The W.” Years of self-taught designing and craftsmanship, with plenty of help from my mom and sister (who provide a women’s sensibility) culminate in this bag. The result: signature styling and stalwart structure in an ideal size. I am also very proud of “The Sadiella,” and “The Man Box.”

HEALTH | BEAUTY

Detox Your

W

Derma

e’ve updated your gear, sent you on a comprehensive culinary quest and filled up your date-night (or Spring fling) calendar. Now, it’s time to detox, starting with your skin.

As a So Cal gal or guy, your dermis requires additional nourishment due to our year-round, wonderfully sunny days. But, it’s this exposure that can make the skin thirsty (and prematurely wrinkly!). So, rather than take drastic treatment measures or spend $200 for an hour-long facial at a spa, now, there is a fast, cost-effective way to maintain the beauty of our sun-quenched skin.

It’s seriously as easy and as cheap (but way more fun) as getting your nails done, girls! The answer to our prayers is Newport Beach’s newest bar-style treatment service for your face—Facialworks.

Facialworks is an oxygen facial bar focused on administering affordable (only $35 per service!), time-efficient skin treatments in a stylish, communal setting. One trip to this trendy facial bar, and you’ll become a member like I did. Take your seat with some champs or tea, lie back and let the skin spoiling begin. Facialworks’ “skinSTYLISTS” massage beauty magic into your face, applying customized creams and masks, suitable for your individual skin, followed by their signature oxygen infusion, which completely eradicated the puffiness under my eyes and the breakout on my chin.

Seriously, how can you deny your skin this kind of pampering when Facialworks makes it so easy?

And, since this is Orange County’s first facial bar, you’ll want to book your appointment now, because you know everyone will want to get in on this.

Here’s a little bit about the Facialworks founder: Meghan Ellis is the Founder and skincare guru at Orange County’s premier facial bar, Facialworks.

In 2007, Meghan headed to Los Angeles to follow her passion for esthetics and worked for Plastic Surgeons and Medical Spas while pursuing her Esthetician license. She started a skin care blog in 2009, writing about skin care, the medical spa industry and plastic surgery. Then, her love for skin care brought her to Newport Beach, where she opened her skin care studio in 2011, Skintologist.

In November 2013, Meghan and her partner Jason opened Facialworks, bringing affordable oxygen facials and skin care to the every day consumer.

Why Do People Love Facialworks?

• Facialworks offers oxygen facials for the affordable price of $35.

• TV’s with your favorite movies, upbeat music and bar setting mean you don’t get a treatment...you have an experience.

• Friendly, knowledgeable staff of skinSTYLISTS. • Full line of skincare and makeup products available. Addition of seasonal products means there is always something new to try.

• 6-chair bar is perfect for a girls’ trip or mother/ daughter facial day.

• Walk-ins are also welcome.

Q&A with

Founder Meghan Ellis

Q: What is Facialworks and how is it different?

Meghan Ellis: Facialworks is a first-of-its-kind oxygen facial bar. Facialworks treatments take place at our facial bar. One of our licensed skinSTYLISTS will seat you in a reclining chair and perform a relaxing oxygen facial while you sip champagne, catch a flick or chat with your friends.

Meghan Ellis & Jason Gilboa FOUNDERS Facialworks 1727 Westcliff Dr. Newport Beach, CA 92660 949.877.1911 | www.thefacialworks.com

Facialworks Service Menu Oxygen Facial, $35 Customize your facial or let your skinSTYLIST decide.

Cleanse, Exfoliate, Masque, Oxygen infusion, Hydrate & Finishing touches The Works, $50 Includes everything above, plus a Glo Minerals foundation and powder application.

A Little Extra…

Double O2 (additional oxygen infusion), $10 Double Masque (anti-aging + hydration), $10 Packages 3 oxygen facials, $100 6 oxygen facials, $195 Memberships 2 per month + 10 percent off product, $65/month 4 per month + 10 percent off product, $125/month

156 |

| APRIL 2014

Q: What inspired you to create this concept?

ME: I previously opened a skincare studio called Skintologist that offered longer, more costly skincare treatments in a medical office setting. I found that many of my clients didn’t have the time or money to regularly do something for their skin. I wanted to find a way to bring down both the cost and time of treatments. I also realized the traditional skincare experience needed an update. The bar concept was perfect, because it facilitates quicker, more affordable treatments while adding a modern twist to the day spa experience.

Q: Why oxygen facials?

ME: Facialworks was designed to service people who have busy lives (as most of us do). Many of the treatment methods out there are painful and result in downtime while the skin heals. Facialworks needed a treatment that would deliver real results without the pain and downtime of, for example, microdermabrasion. Oxygen facials have been popular treatments for years now. They are known for having little-to-no downtime, being painless and leaving clients with hydrated, glowing skin.

Q: What is your skincare background?

ME: Before founding Skintologist and now Facialworks, I worked for plastic surgeons in Los Angeles and med-spas in Orange County. That really taught me to approach facials and skincare from a clinical perspective. I don’t believe in using products or treatments that aren’t backed by proven science. I’ve also formulated my own skincare products including Yogi Wipe™, a post-workout facial wipe, and the Facialworks line we use in our treatments.

Channel

INNER PEACE with Diane Hibbard of Burke Williams Day Spa

Burke Williams Orange County Locations Orange 20 City Blvd West Bldg C3 Orange, CA 92868 Mission Viejo 27741 Crown Valley Pkwy #211 Mission Viejo, CA 92691 www.burkewilliamsspa.com

Detoxification is the process of eliminating toxins from your body.

When referring to the body's detox, it often relates to toxins in the blood or toxins that can be removed by your excretory system (organs of elimination). When referring to the skin's detox, it refers to purging impurities and reducing lymph or toxic build up below the surface.

Successfully detoxing your skin can result in a clearer complexion, less breakouts, and create a radiant glow where skin may have been dull or lack shine. It's the difference in clear skin or comments like "your skin looks amazing!" Detox is critical for taking healthy skin from just OK to WOW! Burke Williams offers two options in-spa and several home care products to start your path to amazing glowing, clear, healthy skin.

Start by having an Enzyme Facial.

This treatment carries an amazing Lime Detoxifying Mask designed to stimulate blood and oxygen to the surface of the skin and purge impurities. This spicy mask heats up and flushes the surface. Inducing this kind of inflammation forces your blood cells to work overtime, resulting in oxygen to your cells.

Any time this happens, that blood flow and inflammation stimulates your collagen production. Collagen production is always a by-product

of inflammation, and done properly, helps keep skin hydrated, plump and glowing. You can also enhance any facial treatment with our Professional Beyond Peel. This peel works in the same manner as the Lime Mask, but adds the benefits of exfoliation to further create cell turnover, exposing your pores to oxygen and helping keep harmful bacteria at bay.

In addition to the in-spa options, you can purchase our home care version of the peel in H2V's Beyond Mask.

This yummy firming pumpkin mask can maintain your professional detox treatment benefits at home, keeping your post facial glow for longer! If you are looking for that glow with the added benefits of clearing your breakouts (another key skin type that benefits from detox), try our H2V Spotless Mask.

This super dose of Tea Tree Oil in a Bentoite Clay base works to draw impurities from deep within the skin like a magnet and creates an antibacterial surface, combating the excess oil and breakouts those oily skin and acne clients struggle with.

Give Your Face A lift Blushington Makeup & Beauty Lounge Fashion Island - Suite A204, www.blushington.com

Dry bars, nail bars and facial bars have been popping up all over So Cal to further beautify our sun-kissed bods. Now, Fashion Islandâ&#x20AC;&#x2122;s first comprehensive makeup bar, Blushington Makeup & Beauty Lounge, has joined the squad of essential exterior enhancements. Offering affordable makeup application for the on-the-go girl as well as makeup classes that provide take-home tips, Blushington will put the finishing touches on your fabulous look.

PHOTOGRAPHY BY: DHRUMIL DESAI STYLED BY: SHAHNAZ ZARIF WARDROBE PROVIDED BY: BLOOMINGDALE’S FASHION VALLEY

The Mizner Suite GRAND DEL MAR 5300 Grand Del mar Ct San Diego, CA 92130 866.305.1528 www.thegranddelmar.com

“We designed the expansive Mizner Suite to evoke an elegant, yet inviting residential ambiance. In that spirit, the suite continues the dramatic Mediterranean theme of the resort, with burled woods, hand-stenciled ceilings, Italian marble and Venetian plaster columns, rich brocade upholstery and detailed crown moulding and millwork.”

-Grand Del Mar Interior Designer, Warren Sheets, Warren Sheets Design, Inc.—San Francisco

Presidential Suite ST. REGIS MONARCH BEACH 1 Monarch Beach Resort N Dana Point, CA 92629 949.234.3200 www.stregis.com/MonarchBeach

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SUITE LIFE

â&#x20AC;&#x153;The luxurious suites at The Five-Star, Five-Diamond St. Regis Monarch Beach offer our guests the chance to escape to the best address in Orange County. All of the exceptional suites at the Resort include our signature St. Regis Butler Service, exclusive amenities like custom furnishings, private view balconies, deep soaking tubs and 300 thread count linens.â&#x20AC;?

-Joe Martino, Director of Sales & Marketing, St. Regis Monarch Beach

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Magnolia Suite Lâ&#x20AC;&#x2122;AUBERGE DEL MAR 1540 Camino Del Mar Del Mar, CA 92014 858.259.1515 www.laubergedelmar.com

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| APRIL 2014

“When you’re a guest in our Villa Suite, you’re not at a hotel…you’re experiencing Pacific Edge beach life.”

- Kevin Anawati, Director of Sales & Marketing, Pacific Edge Hotel

Villa Suite PACIFIC EDGE HOTEL 647 S Coast Hwy Laguna Beach, CA 92651 949.281.5709 www.pacificedgehotel.com

“The Magnolia Suite at L’Auberge Del Mar was designed by Barclay Butera and was inspired by the relaxed, comfortable, yet stylish surroundings and coastal lifestyle of the Del Mar region.” -Bob Harter, Director of Sales & Marketing, L’Auberge Del Mar

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Hacienda RANCHO VALENCIA 5921 Valencia Cir Rancho Santa Fe, CA 92067 858.756.1123 www.ranchovalencia.com

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| APRIL 2014

“The Hacienda is Rancho Valencia’s answer to the presidential suite. This private, 5,000-square-foot adobe home is a luxe escape for an intimate honeymoon hideaway or a family retreat with wood burning fireplaces in each and every room and three separate master suites each with a private bath and outdoor patio. A full gourmet kitchen, cozy living room, private pool and lush gardens are the cherry on top of this home away from home.”

-David Shipman, General Manager, Rancho Valencia

“Sweeping views of the Pacific Coast and Newport Back Bay backdrop 1,470 square feet of perfectly appointed coastal luxury accommodations in the Catalina Suite at Island Hotel Newport Beach, featuring full-size living and dining areas, a private study, three step-out balconies, two furnished outdoor patios and all the comforts of home from custom-designed mattresses and marble bathrooms to luxe bathrobes and signature amenities.”

-Dieter Hissin, General Manager, Island Hotel Newport Beach

Catalina Suite ISLAND HOTEL NEWPORT BEACH 690 Newport Center Dr Newport Beach, CA 92660 949.759.0808 www.islandhotel.com

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â&#x20AC;&#x153;When the late Graham Downes designed Lakehouse Hotel & Resort, he wanted to create a welcoming escape reminiscent of a summer home where friends and families could make new memories year after year. The cottages provide a great setting for family gatherings, romantic getaways and even bachelor and bachelorette parties.â&#x20AC;?

-Dieter Schmitz, Manager, Lakehouse Hotel & Resort

The Cottage Suite LAKEHOUSE HOTEL & RESORT 1025 La Bonita Dr San Marcos, CA 92078 760.744.0120 www.lakehousehotelandresort.com

The Point Suite THE SHOREBREAK HOTEL 500 Pacific Coast Hwy Huntington Beach, CA 92648 714.861.4470 www.jdvhotels.com

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| APRIL 2014

“The Pointe Suite with its expanded lanai, let’s you host friends for a signature California sunset with postcard views of the Huntington Beach Pier.”

-Enrique Paulo, Director of Sales, Shorebreak Hotel, a Joie de Vivre Hotel

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TIMERS GUIDE

WRITTEN BY: NATALIE HOLTZ PHOTOGRAPHY BY: ADAM GENTRY

AT

9,000 feet above sea level, I am wondering why anyone skydives. Oh sure, the views below us are beautiful—so beautiful I just threw up in my mouth. My instructor, Fernando, turns to me and says that the adrenaline doesn’t even affect him anymore. I want to punch him. “How nice for you, Fernando,” I think sarcastically, wishing I was born without adrenal glands.

I know you can tell, just by looking at me, that I am a big risk taker. I skydived recently (yeah, I know, awesome), and I went with Skydive San Diego because, quite simply, they are the best. Founded in 1986, Skydive San Diego is the region’s only full-service parachute center. With 15 USPA-certified instructors and over 100,000 jumps between them, you feel safe with Skydive San Diego strapped to your back. Skydive San Diego hosts the newest, safest and largest jumpships in the skydiving industry—airplanes that take up over 20 loads of skydivers a day. If you are interested in learning to do solo skydives, their Accelerated Freefall training program is one of the best in the world. They even host a training program for Navy Seals. Reassuring, right? Skydive San Diego’s manager, Blake Robinson, calls the center “The Boogie Drop Zone,” because everyone there is just having a lot of fun. Many skydivers hang out on the grounds all day, and it is easy to understand why. There are plenty of picnic benches shaded by trees and freestanding canopies; the surrounding area is beautiful, and they even have food—great food. Grab some barbecue, a coffee, a cinnamon roll, whatever you fancy at The Lemon Drop Café, Skydive San Diego’s onsite food truck/ restaurant. Most importantly, Skydive San Diego’s instructors are easy on the eyes. I’m just saying.

Now, there are three most important skydiving rules. Number one, do not drink alcohol beforehand. Number two, do not drink alcohol beforehand. Number three, pay attention during skydiving school. We are almost to the dropping point, and I cannot (for the life of me—ha!) remember what to do if the reserve parachute fails. The engine is roaring, and the cameraman is asking me, “Are you sure you want to do this?” What kind of question is that? No, I am not sure I want to do this. I am sure I am about to fall 13,000 feet to my death. If I do land safely, the first thing I am doing is getting my adrenal glands removed.

SKYDIVING RULE #1: If you remember only one thing from skydiving school, remember what you are supposed to do if both parachutes fail. Not that this ever happens, of course. It only happens with one in every one in one million skydives—don’t worry, I Googled it beforehand.

“Where do you like to surf? How long have you been surfing?

What part of town are you from?” A barrage of questions leaves Fernando’s mouth so quickly; it is like question/answer PingPong. Brilliant tactic—he is distracting me—probably because all the color has left my face. Then he says, “Sit on my lap.”

I look at him surprised—I thought we were best friends.

“Fernando, we hardly know each other. At least buy me dinner first,” and I know what you’re thinking. The answer is: yes, it was a little awkward. I did that put all your weight in your thighs and feet maneuver.

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Fallin’

A FIRST TIMER’S GUIDE TO SKYDIVING

SKYDIVE SAN DIEGO, INC. 13531 Otay Lakes Road Jamul, CA 91935 800.FREE.FALL (in California) 619.216.8416 www.skydivesandiego.com | APRIL 2014 | 169

#2

SKYDIVING RULE #2:

Be at your fighting weight when you skydive.

You will have to sit on a stranger’s lap.

Not that this made me feel better, but parachuting has been around for almost a thousand years.

Chinese drawings of parachutes date all the way back to the 1100s. In 1495, Leonardo Da Vinci designed a pyramid-shaped, wooden-framed parachute that daredevil Adrian Nicholas tested out in the year 2000. Da Vinci’s design worked, proving it to be (in retrospect) the first working parachute. Skydiving, however, did not take off as a sport until after World War II. With an abundance of surplus parachutes and former soldiers with the courage to jump, that’s when skydiving really became a hobby. The first commercial skydiving centers opened in the mid1950s, and around the same time, Raymond Young coined the term “skydiver.” Fun fact, after the release of Point Break in 1991, skydiving showed a huge surge in popularity.

A fellow skydiver crawls to the airplane’s garagestyle metal door, and throws it open. There it is: my imminent death. I look around at the other skydivers.

One climbed Mt. Everest without oxygen. The next jumped off cliffs in squirrel suits and ate raw eggs for breakfast. This is what I imagine, anyway. Each diver gives me a fist pump before walking to the door, as I counter with my very best James Bond face. “Oh, we are jumping out of an airplane? I wish I didn’t have to do it tandem, ha ha ha.” I am calm, cool, collected.

Still, I get a few “Are you okays?” so I am not sure how convincing I was.

SKYDIVING RULE #3: Go with the eighty-two-year-old ladies checking it off the bucket list. Board the plane full of eighteen year olds rebelling against their parents on their birthdays.

Just be braver than one person on the plane, and you are golden.

Watching other people falling out of an airplane is freaky no matter how much you are expecting it. They disappear, and you are left in shock thinking, “What happened to them? Where did they go?” Then you remember, “Oh yeah, they are skydiving.” And finally, you remember you are expected to do the same. I tell ya,

if they didn’t strap you to someone, no one would ever skydive. Everybody would just change his or her minds.

When we get to the door, I remember I promised to meet a friend for lunch. Poor scheduling on my part, but shoot, I just couldn’t jump. I explain this to Fernando, but he tells me, “If that’s the case, the quickest way down is to jump.” I didn’t sign a contract; I don’t have to do this.

Fernando pulls my head back against his shoulder. I tilt it back down. He pulls it back again. I am already doing this wrong, but there is no turning back now.

Out the door we go, and I don’t know where I am. I can feel my lips flapping against my face as I wail like a banshee. After I rupture Fernando’s eardrum, I eventually stop screaming and listen. The WHOOOSH sound was not the sound I had expected. Where was the epic guitar solo? I thought free falling sounded like “Eye of the Tiger” or complete silence.

When your inner ear can tell you are moving, you get that stomach dropping feeling. This feeling is one of the chief reasons many people steer clear from skydiving.

What these people should know is a few seconds into the jump, that stomach-dropping feeling goes away.

When you reach the peak terminal velocity (90 miles per hour), you are falling so fast, your inner ear cannot sense you are moving. So, a few seconds into the drop, that feeling of falling is replaced with a feeling that you aren’t moving at all. This is where you get comfy.

I spread my arms wide, push my belly button out and make my body like a banana. I remember some things from skydiving school, just not the important, lifesaving things. The free fall lasts for about two minutes, while the parachute ride lasts about seven minutes. The camera guy is right below me doing a “Stick your tongue out” gesture, and I oblige. I imagine that these photos, this video, will be incredibly flattering. I throw a couple hang looses, and discover my repertoire of hand movements is pretty limited.

When you are falling, you feel compelled to look at the ground, thinking you will inevitably crash into it in a few minutes. The color of the Sierra Madre Mountains, the blue and green outlines of the lakes below, is indescribably beautiful.

FERNANDO POINTS OUT TIJUANA TO THE SOUTH AND CATALINA ISLAND 80 MILES TO THE NORTH. TO THE EAST, I CAN SEE BIG BEAR AND THE SALTON SEA. I CAN SEE THE OCEAN GLITTERING IN FRONT OF ME—THE COAST STRETCHING ALL THE WAY DOWN TO ENSENADA.

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Fernando pulls the shoot at an altitude of 5,000 feet.

We whiplash upwards as we counter the force of the fall. He whispers into my ear, “Look how beautiful it is,” and I think maybe we should move in together. He points out Tijuana to the South and Catalina Island 80 miles to the North. To the East, I can see Big Bear and the Salton Sea. I can see the ocean glittering in front of me—the coast stretching all the way down to Ensenada. It occurs to me then that there are millions of people below us, but that no one knows we were here. You feel so small, and everything else— all the details of your life—fall away. You can’t beat that feeling. I refer to Patrick Swayze in Point Break on this one, “It’s 100 percent pure adrenaline. Other guys snort for it, jab a vein for it, but all you gotta do is jump.” The skyscrapers of downtown are wrapped in gray mist and reined in by a miniature Coronado Bridge. Rivers and trails run rampant over the brown of the Sierra Madres, and I cannot tell where the drop zone is. We are too high up. Fernando says, “Life is too short. You have to enjoy every day.” Grounded guy.

Who knew Buddha was a skydiving instructor? The thing about skydiving is it allows you to experience life at a distance. It puts things in perspective. It makes you wonder at the world, and if we get too caught up in the day to day, we can forget to do that.

In that way, skydiving can act as a reminder of sorts.

Fernando pulls the handles (in the industry, they are called “toggles”) of the parachute taking us left and right. I tell him to take care of me here, because this was the part I am most afraid of: the landing.

My Mom decided to tell me, that morning, about her good friend who broke both her ankles skydiving by landing the wrong way. Thanks for that, Mom. We gained speed. Fernando tells me to lift my legs as high as I can straight out in front of me. I make a mental note to buy a yoga membership. We come to almost a complete stop, and touch down easy—so much better than the ankle-breaking landing I expected. I highfive the camera guy inches from my face, and take off my harness quickly. I hurry off the field because I have business to attend to—like arranging my heliskiing trip and signing up for “Fear Factor”. I was on top of the world that Monday, a feeling that lasted well into my week. Why skydive? I think we need to remember the adventurers inside ourselves. When we pay attention to them, we get to the heart of what life is about. What better way to be adventurous than jumping out of an airplane?

TERMS

1100 Origination of Chinese drawings of parachutes

FLAT FLYING: Freefall orientation primarily belly to earth CANOPY: Skydiver talk for “parachute” DROP ZONE: Common slang for skydiving center 1495

FREESTYLE: A type of skydiving characterized by acrobatic individual flying

Leonardo Da Vinci invents pyramidshaped parachute

1797 Andre Jacques Garnerin makes a parachute jump from a hot air balloon approximately 2,000 feet above Paris

1908 Leo Stevens and Floyd Smith claim the invention of the first self-contained parachute

1914 Tiny Broadwick becomes the first woman to make a freefall jump from an airplane

1920 The modern fold up parachute with a ripcord was patented

1922 First emergency bailout of an airplane

1925 Early experiments with stable, extended freefall began

1940 First US Army Airborne Test Platoon, the forerunner of the US Parachute Troops

1957 First commercial skydiving schools appear

1991 “Point Break” comes out, and skydiving sees a huge rise in popularity | APRIL 2014 | 171

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LIE B Y: N A T A

PH HOLTZ |

ANDA H Y B Y: A M OTOGRAP

PROUDFIT

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emale athletes have made remarkable inroads in sports in the 40 years since Title IX. But as much as we hate to admit it, with some sports, we are still a handful of XXs in a world full of XYs. In the mega ramps, on the chairlifts and at the breaks— boys underestimate us. Those cootie-covered creatures outnumber us. “Get out of the water!” and “You skate like a girl!” they say—channeling their inner Neanderthal. Our blood boils. We think violent, un-lady like thoughts. We imagine their heads exploding.

And for good reason! Anything those stinky, disgusting boys can do—we girls can do it better. The ladies can skate/surf/snowboard just as well as the lads, but the environments need to be girl-friendly—and right now, they’re really not. Happily, that will change if Bella Kenworthy, Sierra Kerr, and Relz Murphy have anything to do with it.

Clad in pink helmets, tutus and funky knee-high socks, these seven-yearolds are turning heads at skateparks all over Southern California. As they drop into mega ramps and do frontside rock and rolls, this second-grade skate crew sends a message to their peers. To the girls, its “Skateboarding is fun, and you can do it, too.” To those icky boys, its “We’re here. Make room. And stop snaking us.”

Squished in next to spelling bees and the Disney Channel, these girls do things most grown men would never do. They drop into 11-foot bowls. They do airs off the copes of empty swimming pools. They give their poor parents heart palpitations and pre-mature gray hairs. Seriously, it can’t be easy to watch your seven-year-old, with her young, yet unbroken limbs doing things like that. Just ask Bella’s Dad, Jason Kenworthy. He described how he begged Bella not to do the drop into the swimming pool. He said, “Bella did it like it was nothing, but I felt sick all day afterwards.” But what can you do?

These (extremely) young ladies got bit by the skateboarding bug; it’s in their blood. All three girls are becoming action sports industry royalty.

Sierra’s Dad, Josh Kerr, is the eighth-ranked surfer in the world, made famous by incorporating high-flying, skate-style tricks into his repertoire.

Bella’s Dad, Jason Kenworthy, is a professional action sports photographer.

Jason’s photos have graced SURFER Magazine covers fifteen times, and he directed the ground-breaking girls surf film, “Leave a Message.” Relz’s Dad, Gary Murphy, is the man behind Brownfish Handplanes—hand paddles used for taking bodysurfing to a whole new level. The girls were sitting on the ends of their Dads’ longboards as babies. They started skateboarding before kindergarten. Watch out Bucky Lasek—the P.H.P. is coming for you.

These (extremely) young ladies got bit by the skateboarding bug; it’s in their blood.

All three girls are becoming action sports industry royalty.

Jason and Josh worked together on the opposite ends of the lens for years.

When their daughters came along, they started getting them balancing on boards right away. Gary Murphy and his wife, Rebecca, were thrilled when Relz took to skating when she was five. The whole Murphy family skates, so it became a fun activity to do together.

Connected by their like-minded fathers, the trio started hanging out more and pushing each other. Their appearances at the gnarliest of skate parks earned them their name, the PINK HELMET POSSE, and the girls ran with it. They convinced their fathers to help them launch a line of skateboards for young girls. They even came up with an idea to make a series of free video tutorials.

This pint-sized skate crew wants other girls to join the Pink Helmet Posse.

They’ve only been skating together for one year, but even the punkiest of punks move out of the way when they see the P.H.P. a’comin…or should I say, a’rollin. These girls are inspiring their communities and making an impact. It’s also great to see how skateboarding is helping the girls build their confidence. It’s showing them they can do anything they set their minds to. On their website, the Pink Helmet Posse tells other girls, “We know it can be intimidating, but we’re here to show you that skateboarding is not just for boys.” The P.H.P. is about girl power, but they also seem to say nothing is impossible. Rock on, girls.

P.S. Can I be the President of your fan club? | APRIL 2014 | 173

Bella worthy Ken

Their appearances at the gnarliest of skate parks earned them their name, the Pink Helmet Posse, and the girls ran with it. They convinced their fathers to help them launch a line of skateboards for young girls. They even came up with an idea to make a series of free video tutorials.

Q & A WITH THE PINK HELMET POSSE What is your favorite move?

SIERRA KERR: Febel. Back truck on the coping and front truck over the back of the coping.

RELZ MURPHY: Dropping in pools and doing grinds.

You go up and you hit the cope, and then, you turn with your trucks.

BELLA KENWORTHY: My favorite trick is airs. You grab your rail and pull up, like jump with the board.

What kinds of moves are you working on?

SK: Frontside grab airs.

RM: Frontside rock and roll.

BK: I am working on frontside ollies.

What do you think happens when you get grown up?

SK: I have a family and love my kids and have lots of fun.

RM: I’m going to be a pro skater.

BK: You have to work a lot.

Do you know what “success” means?

SK: When you complete something that you have always wanted to, and it makes you happy.

RM: It’s when you have, like, four steps. You take them one at a time, and when you get to the last one, you’re a success.

BK: No.

What is the grossest thing you can think of?

SK: My daddy’s breath in the morning.

RM: Eating a booger.

BK: Stepping in poop, barefoot.

What is a dream?

SK: When I am asleep, and I have a story.

RM: Like, I’m hoping for what I want to be when I grow up.

BK: It’s like you wish something that you’ve never done yet.

What is your favorite word/phrase right now?

SK: Steezy.

RM: Don’t judge me.

BK: Awkward.

What makes a good friend?

SK: A friend who tells me to keep trying and claps when I do good.

RM: My friends. Carson, Caitlin…

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Yeah, but why are they good friends?

RM: Because they stand up for me if I get hurt.

BK: Being nice.

What’s your favorite story?

RM: Ivy & Bean.

BK: Harry the Bear.

Why? What’s that about?

RM: One of the series is when there’s a haunted bathroom from the portal, and they put this potion on it. There’s a guard coming in and her high heels got wet. The manager was going to pick it up, but he thought it was too gross to, because he didn’t want to get his new shoes dirty yet until tomorrow. So he ran, then the guard duty went back in there.

BK: The bear skateboards with two other people, and he makes friends.

What do you want to be when you grow up?

SK: A Veterinarian, surfer and skateboarder.

RM: A pro skater.

BK: A pro skater and surfer.

CONT.

The girls were sitting on the ends of their Dadsâ&#x20AC;&#x2122; longboards as babies. They started skateboarding before kindergarten. Watch out Bucky Lasekâ&#x20AC;&#x201D;the P.H.P. is coming for you.

PHOTO BY: Jason Kenworthy

Sierrar Ker

What would you do if you had one million dollars?

SK: I would help people and have fun with my family and friends.

RM: I would put a mega ramp in my backyard—like Tony Hawk or something.

BK: I would buy two bowls and one ramp.

How old do you have to be to drive?

SK: Sixteen.

RM: Sixteen.

BK: Eighteen.

What do you think of boys?

SK: My brother is a boy, and he is my best friend.

RM: They’re annoying, they’re a little bit fun, and I like to say, “Don’t judge me.”

BK: I think they’re stinky.

If you could be any animal, which would you be, and why?

SK: A dolphin, because they swim in the ocean with friends.

RM: A puppy. Because they’re fluffy.

BK: I would be a monkey, because I eat bananas and swing branch to branch.

What’s your favorite place in the world?

SK: Disneyland.

RM: The Wave House.

BK: My favorite place in the world is...Australia.

If you could have a superpower, what would it be? Why? SK: I would fly, so I could get to places faster.

RM: Water power! If I’m thirsty, then I can just pour water in my mouth. I can do this—ahhh…

BK: Flying, so I could touch clouds.

What do you like about being in the Pink Helmet Posse?

SK: I can skate with friends.

RM: I get to do really cool tricks with Sierra and Bella. And we get to play cool games like Skate Tag and Follow the Leader.

BK: That you can show other girls that skateboarding is fun, and I like to skate with Relz and Sierra.

Why do you think the sky is blue?

SK: Because it’s like the ocean.

RM: Because I think that’s God’s favorite color.

BK: Because the water looks blue, and it reflects off the sky.

Are you going to get married someday?

SK: Yes, and I want a family.

RM: Probably. To whom? RM: The boyfriend I’m going to get in high school. But probably.

BK: Haven’t thought about that yet.

Who are your heroes? Who do you look up to?

SK: My mommy, daddy, brother, CoCo Ho, Laura Enever, Malia Manuel, Jordy Smith and Lyn-Z Pastrana.

RM: Nicole, Kaley, Carson, Bella, Sierra... How about big people? Adults? RM: Tony Hawk, Tom Shaar, Bucky Lasek, Mom, Dad, Jason…

BK: My skateboarding heroes are Lyn-Z (Adams Hawkins Pastrana) and Nora (Vasconcellos). And my other heroes are Mommy and Daddy.

Photography by: Ariane Moshayedi

home April 2014

HOME EXPERT Ryan Diamond’s Backyard is Sprouting Exotic Plants and Plenty of Personal Connections

188 SETTING THE TABLE Brunch is Served

SETTING THE TABLE History Inspires Five Crown’s Famously Elaborate Easter Brunch

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APRIL 2014

THE BACKYARD 1724 Tustin Ave Costa Mesa, CA 92627 949.200.9904 Facebook: backyardnewport

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HOME EXPERT HOME EXPERT ERT

HOMEAEXP

Garden PARTY RYAN DIAMOND’S BACKYARD IS GROWING HARD TO FIND FOLIAGE AND GOOD FRIENDS WRITTEN BY: LEE YATES | PHOTOGRAPHY BY: MATT DOHENY

THE EXPERT RYAN DIAMOND OWNER, The Backyard

Most Exotic Plant: Abelias

S

tepping into your backyard could be akin to entering one’s own kingdom; an extension of one’s personal space beyond the normal, indoor dimensions. It encapsulates our integrated relationship with the land around us. For a special few, this vision also doubles as a business. And for Ryan Diamond, starting this kind of business from the ground up came with some fertile soil to begin with.

Up until October of 2012, the vacant space at 1724 Tustin Avenue in Costa Mesa had been cohabited by Aaron Knight, Kraig Harrison and their neighborhood nursery, Plant World. Diamond has been long entwined in a special community of fellow floral advocates and growers, which includes his good friends, Aaron and Kraig. When opportunity called elsewhere for the Plant World team, their seedling successor did not fall far from their tree. Diamond’s newly denominated dominion was dubbed as the Backyard, a naturally simple name for its simply natural purpose. And while Diamond’s backyard background may consist of the fresh produce he previously prepared, this caterer-turnedcaretaker lives out the legacy of his planting predecessor, while also leaving methodically-placed space for new ideas to grow and thoughts to tangle.

His trusted territory actually hosts a family of towering trees, all of which blanket the square footage with a cascading canopy of breaching, bright light and secluding shadows. With land hand-sculpted by Diamond himself, the Backyard features a vast cast of over hundreds of unique cliques and species of plants within its gardened grounds. Diamond’s public lawn acts as a metaphorical middle-zone where star-crossed concepts and ideas clash, combine and coalesce. As each of your first, brave yet carefully-placed steps crunch onto its gravely path, the entrance extends and bends behind one of the many humble homes along the congenial, familial street.

Herein lies the heart of Ryan Diamond’s backyard bodega of fine vines, leaves and pedals. In addition to housing a plot of potted plants, the Backyard also serves as a melting pot for communal conversations to cultivate from simple suggestions into full-blown applications. One of the fruits of this locally-grown labor has taken the form of the Backyard’s secondary function, an emerging event space for weddings, receptions, showers and occasions of all shapes and sizes. Like much of his business moves have proved, Diamond’s backyard and its overall purpose grow as organically as its delicately“Plants have their stemmed tenants do. At the root of it all, the Backyard own, specific set of shows that our concept of a home does not end at colors and textures, its walls. Destiny has manifested a new territory of and learning to plant personal space, one that is only halted by our own, them well together willing imagination. can help solidify But at the end of the day, Diamond’s life and business goals are simple and pure. With an earnest and honest face he says, “I try to take every day and have a thankful heart.” He takes both his steps forward and back with modestly moderate pride and high hopes that his watered world will find a niche in SoCal’s own backyard.

and foster an overall connection with the land where you can draw and bring everything together.”

-Ryan Diamond, Owner, Backyard | APRIL 2014 | 181

Q:

When and how did the Backyard Q: Our backyards are synonymous with our overall come to be? And if there was an concept of home and personal space. How have initial idea or inspirational event, you translated this familiar association to a fullwhat made you act on it? fledged business?

Ryan Diamond: Well, the nursery itself has been RD: I try to carry unusual stuff, so when people here for years. This was a backyard full of weeds and come in here, they’re not familiar with a lot of the debris, and they came in, cleaned it up and did a lot plant material. It might sound a bit strange, but I of groundwork, so to speak. The rest was history. I really like to open up people’s minds and bring started getting more involved in the industry after stuff in that really isn’t around here. They obviously Aaron and Kraig started Plant World. When it came have quite a few nurseries in this vicinity, but if I time for another transition here, I figured they’re my can carry a product that people haven’t seen or best friends, so why not give it a shot? I are very unfamiliar with, we could create saw how they built their business, figuring a connecting, communal backyard in out what could be done better, what the this environment, bringing in plants from customers here in Costa Mesa want, as different parts of the world. Along these “I try to carry unusual stuff, well as their own needs. lines, I think that we can create a backyard so when people that people haven’t seen before.

Q: Transitioning from the initial, start-up period, do you feel the Backyard has fit itself into some role and place within the local, OC community?

RD: I’d like to think so, sure. I like the feel here. I like the neighborhood, the area, and the people. I really just enjoy working with plants and owning my own business.

When I started, I knew I wanted to have a nursery where people could feel like it was their nursery. Essentially, a neighborhood nursery, where they could come in, find what they were looking for and get it at a good price, too.

come in here, they’re not familiar with a lot of the plant material. Along these lines, I think that we can create a backyard that people haven’t seen before.”

-Ryan Diamond, Owner, Backyard

Q: How has it been in terms of running your own business, especially one so close to home (if not also part of it)?

RD: Owning your own business is great. I think it’s the American dream; it’s what people always want to do. If you enjoy the tasks you set for yourself each day, then there’s no better feeling than having your own business and being able to make a living doing something that you love. If you love what you do, you never work a day in your life. So, I feel that we could all find something that we like eventually, and I’m trying to make this something that people like, come to and enjoy being a part of the community as well.

Q: What kind of feedback do you receive from Backyard’s visitors, from first-time customers to loyal patrons?

RD: I think that everyone who comes in really enjoys the vibe, the atmosphere. It’s a good feeling all around. All my customers have ideas, saying I should do this, I should do that, “you should have parties here,” or “you should have a coffee shop here.” Allin-all, it’s a very serene setting, so as far as with what I did, the available space was already here.

Q: From what I could gather from your website and social media, the Backyard has multiple uses and services. Was this aspect of the business always in mind?

RD: Events were something we had originally thought of from the beginning, but it really took on its own element over the last year and a half. Right out of the gate, we weren’t sure what kind of events to hold, but as each passerby started coming in and telling us of all sorts of gatherings, parties, and whatnot to have here, it kind of just grew organically from there.

Since then, we’ve had three or four weddings, some bridal showers, baby showers.

CONT.

Diamond’s backyard and its overall purpose grow as organically as its delicatelystemmed tenants do. At the root of it all, the Backyard shows that our concept of a home does not end at its walls.

Q: Do you oversee any elements of these events yourself? Or do you attend and fill in the gaps?

RD: I’d say I fill in the gaps, for the most part. I do have a partner who handles event coordination. He handles that aspect so I can focus more on the nursery and the landscaping. But when the events happen, I am here and I do oversee any aspects that are on site.

Q: Are there any memorable events in the last year that stand out to you?

RD: (Besides the cops showing up), it’s just been the overall experience of the people who had their event here, coming back, and telling us about the time that they had. That’s the most appealing and probably the most memorable feeling for me. The cool thing, too, is that every event is different. People come in and set up all of their own stuff. They can even move things around, so no two events are ever the same. Each one has their own vibe and their own characteristics that make them unique.

Q: Overall, how do you integrate your two main services on a day-to-day basis?

RD: Just having the space in general opens a lot of different avenues for events, landscaping and the garden aspect. Essentially, the space creates itself. Some people do come in and they have no idea what this place even is. They don’t know we were here, and they ask me if things are for sale. To set the record straight: everything is for sale—except for me, and my dog. But I think just having an ambiguous space like this opens up those unique kinds of opportunities and possibilities.

Q: Have these new possibilities influenced future plans for the Backyard?

RD: Future? Maybe past. I have a culinary degree, I went to cooking school—I think a lot of what I do now comes from what I’ve done in the past. You know, being in the kitchen and working with food, the different textures and colors—I think that has played a lot in the role of having a nursery and doing design work.

Plants have their own, specific set of colors and textures, and learning to plant them well together can help solidify and foster an overall connection with the land where you can draw and bring everything together.

Q: With such a large inventory of different flora and natural shrubbery, I’m sure different seasons have a significant effect on your variety. Are there any specific items you would like to recommend for the spring season?

RD: Definitely, but a fair amount of our best sellers are always growing around the yard. Succulents are always year round. Especially coming from a culinary background working with fresh herbs, we carry all sorts of useful ones throughout the year here. This includes different types of basil and cilantro, sage and thyme.

You never forget those smells and they always hold a dear place in your heart. We also have different types of lemon trees, limes, grapefruits, kumquats, avocados and apples. Different varieties do come out or look better during different times of the year too. For example, California Native poppies and Salvia will be coming in in the spring and will be looking good in all shades of different colors.

Q: How do you build your connections with local growers if you’re getting exotic plants?

RD: It’s a work in progress. Finding those growers that have higher quality plants or the different varieties is always going to be a process, I’d say. And, it’s not a daily thing either. I wish I were finding new growers everyday. I do have a handful that I enjoy ordering from and know that they’re bringing in the quality product I know customers are going to like, but there’s always room for improvement and finding new people to buy from.

Q: What’s the most unique plant you’ve had at the Backyard?

RD: We’re bringing in Abelias and Leucadendrons to pair with different types of aloes and succulents, and it has been pretty successful. But for me, it’s all about the moment a customer comes in, points out a plant and asks, “What is that?” It is always a joy for me, knowing that I got something somebody’s never seen before.

So types like Abelias and Bromeliads have been huge for us in that respect, as far as our shock and awe goes, if you will.

Q: So would you say there is an educational aspect to selling these plants of yours?

RD: Absolutely. And, I think that I am still learning and always will. There are so many different types of plant and plant materials out there, so I’m going to need to be educated. I also need to be educated to help my customers be educated, too.

From there, the cycle continues, and the rest is history.

Brunch IS SERVED

Five Crowns Offers an Elegant Setting for an Extravagant Easter Brunch

WRITTEN BY: MATILDA BRESS PHOTOGRAPHY BY: ARIANE MOSHAYEDI TABLE STYLED BY: SHANNON O’NEIL

M

ore than one pair of hands set the table at Five Crowns Restaurant.

Chefs and Managers have come together to form what they like to call “The Culinary Collective.” “It’s a really cool think tank kind of a thing, where we work together, all consciously thinking about the food,” said General Manager Jim Colombo. Colombo, along with Steven Kling (Chef de Cuisine), David Moldovan (Executive Su Chef) and several other restaurant managers, work together to make sure the dishes that end up on your table, are nothing less than perfect.

An Interview with General Manager Jim Colombo Q: How does “The Culinary Collective” improve the dining experience at Five Crowns?

Jim Colombo: I see dining as a vehicle to bring people and the community together, so the more hands that are creating the experience, the more communal and awesome the dining experience becomes.

Q: What skills do each member of the collective bring to the table?

JC: I am the General Manager, for instance, but I have a background in food, so not only do I work on the front of the house, but I also help in the kitchen. Of course, we have our two amazing chefs who are in the kitchen, but we also have our three restaurant managers who each bring a different specialty, like wine or service.

Q: What are some classic dishes that will be featured on the Easter brunch menu?

JC: Lamb as well as prime rib are a given. We will also be featuring vegetables that are in hyper season that we pick up from local farmers and markets.

In addition, we usually do a fish dish since we have access to such killer seafood.

Q: What are some vegetables we will see on the menu?

JC: We will be serving the classic Easter carrots. We usually feature baby carrots. In addition, we like to throw in some Swiss chard. Really, whatever is in season at the time, we like to have it on the menu.

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FIVE CROWNS RESTAURANT & STEAKHOUSE 3801 East Coast Hwy, CA 92625 949.760.0331 www.lawrysonline.com/five-crowns

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“Easter spells out beauty, the rare beauty of new life.” ~S.D. Gordon STARTERS Mary Alice’s Pride Salad toasted pistachios, dante cheese, smoked bacon Potato Leek Soup black garlic, crème fraîche Caesar Salad romaine hearts, roasted cherry tomatoes, parmigiano Maine Lobster Bisque sherry wine, vidalia onion foam, parmigiano

MAINS Pork Belly Hash 26 poached eggs, spring vegetable, herb hollandaise Artichoke & Meyer Lemon Fritatta 24 bruleed onion foam, arugula salad, creamy meyer lemon vinaigrette Dungeness Crab Benedict 29 poached eggs, english muffin, hollandaise Grilled Salmon & Arugula Salad 24 beet chips, candied walnuts, dill buttermilk vinaigrette Crispy Bricked Chicken 37 asparagus, Hen of the Woods mushrooms, fava leaves, crème fraîche Hand-Cut Pappardelle 27 field mixed mushrooms, truffle butter, parmigiano Filet Mignon 47 beef fat fries, watercress salad Prime Rib of Beef prepared in our traditional manner, served with au jus, Yorkshire pudding, whipped cream organic horseradish and your choice of two: Lawry’s creamed corn, spinach, or mashed potatoes California Cut 44 Five Crowns Cut 49

4

DESSERTS

Simple Tips for Hosting Easter Brunch (so you can sleep in)

1. Set the table the night before.

2. Make some items in advance, like fruit salad. Chop up all your ingredients for the frittata the night before. Get the Bloody Mary mix together.

3. Flower arrangements are essential to completing the look. Yoshi O’Connor of Floral Fete put together a beautiful arrangement of white flowers with lavender frilly tulips, accented with blue privet berries and gray dusty miller to create an elegant Easter centerpiece on the table shown here.

4. Pick a playlist. Etta James and Nina Simone are two of my favorites for brunch time jams.

FLORAL ARRANGEMENTS PROVIDED BY: Yoshi O’Connor, www.floralfete.com

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Dark Chocolate Cheesecake 9 Strawberry & Rhubarb Crumble 10 pistachio crust, tangelo coulis toasted oats, vanilla ice cream Individual Menu items subject to change

thank YOU

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