Orange County January 2017

10 LOCALE MAGAZINE

Contributor Call Out PHOTO BY:

ANDREA DOMJAN

andreadomjanphotography.com @andrea_domjan_photography

Eat Expert - Chef’s Table The Cannery 3010 Lafayette Rd, Newport Beach, CA 92663 949.566.0060 | www.cannerynewport.com DATE TAKEN: OCTOBER 27, 2016

LOCALE MAGAZINE 11

THE TEAM ERIK HALE Publisher + Founder erik@localemagazine.com | @local_e ASHLEY SMITH COO/Co-Founder ashley@localemagazine.com | @ashleyelainexo REILLY KAVANAUGH Art Director + Designer reilly@localemagazine.com | @localereilly | @reillyek EDITORIAL ALANA ARONSON Editor alana@localemagazine.com | @alana_aronson TAMARA PHILIPS Editor tamara@localemagazine.com | @candid.california JORDAN LIGONS Editor jordan@localemagazine.com | @justjayyL SALES & MARKETING MIKE TODD SMITH Sr. Market Manager mts@localemagazine.com | @miketoddsmith JASON KOSKY Sr. Market Manager jason@localemagazine.com | @locale_jason BRIANNA ROMANO Partnerships + Marketing Director brianna@localemagazine.com | @briannabanawna BLAINE MULLIGAN Market Manager blaine@localemagazine.com | @localeblainemulligan FINANCE VALERIE KERR Accountant accounting@localemagazine.com DISTRIBUTION RICK RAMIREZ & ROBERT JONES

THE CONTRIBUTORS WRITERS ADRIANA CHAVEZ adrianarenee.com | @adriianarenee AMANDA LENOX | BLAKE PINTO blakepinto.com CARLI CRITCHFIELD @gnarlycarli | CHARLA BATEY thetenthsign.com | @charlabatey CHELSEA RAINERI brokefortune.com | @chelsearaineri ELAINE MORGAN CUTTING literarilyemc.com | @el2aine ELENA KHURY @khuryskravings ERICA JOHNSON onmogul.com/ericajohnson | @ericabjohnson | @phitn52 GABRIELLE ABENOJA @gabbyface_ IYANA EDOUARD writtenbyiyana.com | @writtenbyiyana JESSICA DEUTCHMAN ournewhealthy.com | @ournewhealthy KIMBERLY LAPIDES eatsleepwear.com | @eatsleepwear MELISSA MITCHELL melissaLmitchell.com | @melissaliana NICOLE HAKIM sultanvilebetrayer.tumblr.com | @nikkicola24 RACHEL VENSAND rachelvensand.carbonmade.com | @rachelvensand SUSAN KRUPA | YVONNE LI loveliyvonne.wordpress.com XAN ESTIN seducedbystyle.com | @alexandrastyle | @seducedbystyle PHOTOGRAPHERS ADAM GIL adamcgil.com | @adamcgil ANDREA DOMJAN andreadomjanphotography.com | @andrea_domjan_photography BRADLEY BLACKBURN BApictures.com | @bapictures_com BRIANNA MOSS missmossphoto.com | @breezymoss CHAD MELLON chadmellon.com | @chadmellon HEATHER YOUNG heather-young.com | @heatheryoungphoto IAN ROBINSON islandfeverphotography.com | @islandfeverphotos JARED SCHLACHET & JOE MAGNANI OF JSQUARED PHOTOGRAPHY jsquaredphotography.com | @j2pix NATASHA LEE bynatasha.net | @talktonatasha NATHAN WHELAN ngwhelanphoto.com | @ngwhelan PETER HELENIUS peterhelenius.com | @pheleniusphoto REBECCA GNASSO rebeccagnasso.com | @rebeccagnassophoto SEAN DREWS seandrews.com | @seandrewsphoto FA S H I O N S T Y L I S T S MIMU MOTAMEDI mimumota.wix.com/home | REBECCA ARAOZ tailoredtantrums.com SHILOH MCKASSON shilohstyle.com | @shilohstyle BEAUTY STYLISTS BRIAN BOND brianbondmakeup.com | @brianbondmakeup CALLI MANGUM @calli_tressapothecary JULIA SAVITSKAYA juliadoeshair.com | @annysty NOEL SWEENEY heysaylorcometics.com | @heysaylorcosmetic SONIA RESHETNIKOVA soniaresh.com | @soniaresh TERA STEPHENS tressapothecary.com | @tressapothecary *For full information on our contributors go to www.localemagazine.com/about LO CA L E M AG A Z I N E 2755 Bristol St Ste 295, Costa Mesa, CA 92626 949.436.8910 • www.localemagazine.com @localemagazine • #localemagazine

A NOTE FROM OUR

PUBLISHER JUDGE A BOOK BY ITS COVER “When I perform, I don’t think about the haters, the Internet trolls, or anyone else. I care about giving the person in front of me something they won’t forget. And that’s why I bring the cake and raft out.”—Steve Aoki I do not believe that change is inherently good or evil, but I do believe it’s necessary. I seem to prefer change big and all at once. A month after you read this I will have completed my seventh year at Locale Magazine, the longest tenure of my career.

I must live in dog years because seven to me often feels like 50.

Seven years ago, the magazine I delivered out of the back of my Jetta was the freshest most artistic magazine Ashley and my minds could imagine. Seventy percent of a decade later, blessed with the artistic stylings of our Art Director, Reilly; talented contributors; and a rarely satiated team of editors we have created a new version of Locale Magazine for 2017 and we hope it takes you quite a while to get used to.

Look for these New Looks: 1. Larger cleaner logo that takes up the entire width of the magazine.

2. A not-so-subtle change in fonts throughout.

3. The addition of article descriptions on the front cover.

4. A bigger spotlight on our Native Knowledge local stars.

Some things change, yet others remain the same. The parts we kept are those that have always made us stand out, in our opinion: The belief that content is king and our readers should never be able to (or want to) finish an entire issue in one sitting.

If the number of stories is any indication, this issue boasts 30, the most amount of content we have ever fit into this many pages.

Our EAT///DRINK issue cover feature is Newport Beach local and international DJ sensation Steve Aoki, famous for tossing handfuls of birthday cake at fans during each show. We sat down with him at both his studio in LA as well as backstage in Huntington Beach at a recent show to get the images and stories found inside.

Our friends at William Grant & Sons set us up on the dream culinary blind date with Anthony Bourdain to talk about his new show “Raw Craft” (p.42), we talked “Hyperloop” technology with a group of wunderkinds at UCI in “In the Loop” (p.124) and take the latest and greatest looks from Beyonce’s fitness line Ivy Park for a run in “We Run The World” (p.106).

Before we are done, we show you the new Lido Marina Village in “Eat. Spree. Wear” (p.115), take you inside the minds of nine local culinary leaders in “Chef’s Table” (p.47) and inside the glass walls of an ocean view stunner Casa Blanca (p.162).

I agree with Steve Aoki’s quote that started this story and I would like to steal a portion of it in closing.

I care about giving the person in front of me something that they won’t forget.

Wishing you change in 2017.

ERIK HALE PUBLISHER + FOUNDER erik@localemagazine.com | @local_e

LOCALE MAGAZINE

TA BL E CO NTEN T S of

JANUARY 2017

THIS ISSUE: EAT/DRINK

47 Eat Expert

84

CHEF’S TABLE

DRINK CARTS

Drinks on Wheels

Meet the Top Nine Local Restaurateurs and Chefs That Create the Dishes You Love

Be Sure to Catch These Drinks on Wheels

42 Raw Craft

RAW TALENT

Anthony Bourdain Discusses His Latest Show “Raw Craft”

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87

Global-Inspired Dishes

Drink Expert

PALATE PASSPORT

CLINK, DRINK AND BE MERRY

Prepare Your Palate for These International Flavors

63 Eat Feature

WHAT NEW YEAR’S RESOLUTION?

Foodies Rejoice! We Are Serving Up the Fattiest Diet-Breaking Meals in OC

18 LOCALE MAGAZINE

These Experts Raise a Glass to Their Favorite Drinks in OC

81

Meals Deconstructed

SOUPED UP

Colette’s Catering Serves a Cioppino That Complements Any Occasion

94

Beautiful Places to Eat

EAT HERE FOR THE #VIEWS

Some of the Most Beautiful Places to Eat in Southern California

LOCALE MAGAZINE

TA BL E CO NTEN T S of

JANUARY 2017

26

LOCALENDAR

GO/DO

HOME/AWAY

20 Events to Kick off the New Year

O2 Treehouse

FOREST FOR THE TREES

30

The Perfect Getaway with O2 Treehouse Creator Dustin Feider

NATIVE KNOWLEDGE

Where to be Monday-Sunday

104

38

The LOOK Fitness

LOOK ALIVE!

INSTA-YUM!

Delicious Food Instagrams We Love

STYLE/BEAUTY

40

124 Do Expert

IN THE LOOP

UCI’s Hyperloop Team Contributes to the Future of Travel

148

Home Expert

HÔM IS WHERE THE HEART IS Casey Lesher, Multimillion Dollar Real Estate Agent, Is at the Top of His Game

The LOOK Fitness Boasts an Intimate Workout Experience

112 Suavecito Pomade

GOT IT PO-MADE Suavecito is Greaser Chic

128 Hot Dogs for Homeless

GIVING FRANKS J.R. Galardi Brings a New Vision to Wienerschnitzel

98

Style Profile

138

GLOBAL FOOTPRINT

Time Nightclub

Freewaters Shoes Join Clean Water Projects With Consumer Interests

IT’S ABOUT TIME

156

Setting the Table

WEARING THE CROWN WELL One of Orange County’s Longest Fine Dining Legacies, Five Crowns

Identity Management Opened a New Nightclub to Shakeup OC’s Entertainment Scene

152 Peter Blake Gallery

MINIMAL MATERIAL

Peter Blake Gallery Showcases Beauty in Simplicity

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130

WE RUN THE WORLD

ROBOTS NEVER SLEEP (AND NEITHER DOES STEVE AOKI)

Fashion Spread

Flex in the New Ivy Park Spring Line

by Beyoncé

115

That’s What She Said

EAT. SPREE. WEAR

A Shopping Day in Newport Beach With EAT/SLEEP/WEAR’s Kimberly Lapides

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154 Spyro Kemble

Cover Story

Steve Aoki’s Creative Mind and Journey to Success

141

First Timer’s Guide

WESTSIDE STORY

Westside Costa Mesa Is on the Rise

MILLION DOLLAR SMILE

Spyro Kemble is Leading His Team to Property Prosperity

162

Su Casa

CASA BLANCA

Imagine If This Seaside Escape Was Your New Home

160 Caesars Palace

THE BIG 50

A Vegas Icon Turns 50 But Refuses to Act Its Age

®

All rights reserved © 2017, 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 Locale Magazine is printed by SOUTHWEST OFFSET PRINTING 13650 Gramercy Pl, Gardena, CA 90249 | 310.323.0112 | www.southwestoffset.com

COVER

Photographed By: Jared Schlachet and Joe Magnani of JSquared Photography, jsquaredphotography.com | @j2pix Styled By: Mimu Motamedi, mimumota.wix.com/home Grooming By: Sonia Reshetnikova, soniaresh.com | @soniaresh Model: Steve Aoki, www.steveaoki.com | @steveaoki Location: Dim Mak Headquarters, Downtown Los Angeles, www.dimmak.com Blazer Provided By: Dsquared2 via Saks Fifth Avenue, saksfifthavenue.com | dsquared2.com Shirt Provided By: The Kooples via Saks Fifth Avenue, saksfifthavenue.com | thekooples.com Watch Provided By: Shinola via Saks Fifth Avenue, saksfifthavenue.com | shinola.com Sunglasses Provided By: Gentle Monster, en.gentlemonster.com

MAKING THE ISSUE We were quick to realize that the hustle and bustle of Downtown Los Angeles was the perfect location for Steve Aoki’s studio, as the constant commotion and energy mirrors his daily life. We entered the industrial building on a crisp November morning, nervous and excited to meet an electronic music legend. After jetting up to the sixth floor, we waited in the lobby of Dim Mak Studios on a black leather couch atop concrete floors with underground artwork on the walls and immediately felt a sense of relief—this wasn’t going to be a typical buttoned up interview.

Posters of iconic lineups from festivals like Electric Daisy Carnival lined the studio as Aoki’s team buzzed around, keeping his empire alive.

The LOCALE team instantly connected with their energy, creating a relaxed yet get-shitdone attitude in the studio. Photographers Jared Schlachet and Joe Magnani of JSquared Photography came prepared to use their Profoto strobes but found that his record label had some fluorescent tube lighting that they use for video. “We decided to use those in different configurations to get some interesting catchlights in the eyes,” Magnani added. “We feel like this made for some very intimate and interesting close up portraits of an incredibly talented performer and artist. For the rooftop shots we just used Los Angelesʼ sunlight with a few bounce boards to fill in shadows.”

Wardrobe Stylist Mimu Motamedi was inspired

by Steve Aoki’s streetwear-influenced style, and incorporated garments from his Dim Mak Collection. “Steve had amazing accessories, which helped showcase his personal style to

the next level,” Motamedi said. While sticking to a monochromatic color scheme, she wanted to pay homage to his punk influences, some of which can be seen in the details. Groomer Sonia Reshetnikova added, “While I was grooming him in his studio with some of my favorite men's grooming products from Baxter of California, it was truly a unique experience to hear Steve's stories about growing up in Orange County and making it in LA.” Because Aoki’s multiple Las Vegas club residencies require him to live in Sin City, his bedroom attached to the studio in Los Angeles is where our writer, Rachel Vensand, first stepped into his world. Aoki sat in sweatpants on his couch uploading a Snapchat about the pop up shop for his clothing line later that day, showing how his schedule is planned to the minute each day. Despite the time constraints, the time in which Vensand talked with Aoki to learn about his background and inspirations was one of the most memorable of her life, she says.

She was only able to ask about half of the questions she had prepared before he bounced off to the pop up shop. So, his publicist invited her to go backstage at his upcoming show, the Dim Mak 20th Anniversary concert in Huntington Beach, in order to ask the rest of the questions. Not a bad compromise.

It was backstage amongst his welcoming friends and family where Vensand was able to wrap up the interview. And of course, she had to stick around to watch the show. The booming bass, screaming fans, and neon lights comprised an unparalleled energy that proved why Aoki is still at the top of the electronic music industry today.

LOCALENDAR 20 Events to Kick off the New Year WRITTEN BY: NICOLE HAKIM

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FIRKFEST CASK BEER FESTIVAL March ¢ March 2017 will certainly

be great for beer aficionados in Anaheim. At the Firkfest Cask Beer Festival, dozens of craft recipes will be ready for the tasting. In addition to drinking, there will be a lot of eating—including a chili cookoff—and generally, having a fun time. www.firkfest.com

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K1 SPEED Anytime

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JIMMY EAT WORLD January 12

¢ Make sure you are listening to this one—Jimmy Eat world will be performing at The Observatory Orange County in January. Doors open at 7 p.m. and we anticipate the venue will be packed. Don’t miss out on the opportunity to see a performance to remember!

www.k1speed.com

www.observatoryoc.com

SURF CITY MARATHON February 5

FESTIVAL OF THE WHALES March 4-5 & 11-12

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¢ On Feb. 5, take in the

crisp, beach weather as you don your best running clothes and participate in the Surf City Marathon in Huntington Beach. The still winter weather will keep your body cool and collected as you run and become part of Surf City history. All runners get perks including a surfboard medal—which functions as bottle opener and magnet—long sleeve shirt, tote bag and more! www.runsurfcity.com 26 LOCALE MAGAZINE

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¢ Experience a once-in-alifetime sight with the Festival of the Whales in Dana Point. The California Grey Whale begins its 5,000-mile migration in December and continues through March, and during March 4-5 and 11-12, you can watch these majestic creatures on their journey. Take the entire family to witness something that is sure to take your breath away. www.festivalofwhales.com

¢ Family is important, and it is important to have a family night. At the Back Bay Bistro, they make it easy since every Sunday is Family Pasta Night. The whole family can be creative as they build and enjoy their own pasta.

Not to mention, kids eat free on Sunday with every adult entrée purchased! www.newportdunes.com/event/ back-bay-bistro-sunday-familypasta-night

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IRVINE LAKE MUD RUN March 25

¢ It’s time to get down and dirty! Celebrate Spring Break at the Lake on March 25 with the Irvine Lake Mud Run. Be prepared to run a +5k course containing multiple obstacles, hills, water and, of course, lots and lots of mud. Run as fast as you can, and don’t be afraid to make a mess. After all, this is what Spring Break is about. irvinelakemudrun.com

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SUPER BOWL February 5 ¢ Super Bowl LI will take place on Feb. 5 at the NRG Stadium in Houston, Texas.

Though many won’t be lucky enough to garner a ticket to the event, that won’t stop all of us from celebrating with a few beers. Don a jersey, throw a party and have an exciting and memorable time.

BEAUTY AND THE BEAST AT CINÉPOLIS March 17

¢ On March 17, relive the magic that has captivated millions of fans with the live action Beauty and the Beast starring Emma Watson as Belle. With each photo and video released, fans are more and more excited to see this timeless love story in a new, exciting way. www.cinepolisusa.com

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BOWERS MUSEUM February 25 - June 25 ¢ The Bowers Museum will be paying homage to one of the world’s most beloved artists. The Frida Kahlo exhibition will be opening on Feb. 25 and ending on June 25. Guests will get an intimate glance into her life and see her collection of over 6,000 photographs ranging from loved ones to scenes of Mexican history. www.bowers.org

Photos - Bowers Museum: Frida Kahlo, by Guillermo Kahlo, 1932 ©Frida Kahlo Museum

¢ Got a need for speed? Then come down to K1 Speed in Irvine. Bring your friends and family and race! As one of the largest centers K1 Speed operates, you will have an adrenaline rush as you speed through two professionally designed tracks.

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BACK BAY BISTRO Until March 19

LOCALENDAR 20 Events to Kick off the New Year WRITTEN BY: NICOLE HAKIM

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¢ One of the nation’s largest

¢ The sister con of Comic Con is back in Anaheim in March 2017! The three day event will feature the very best of pop culture, so come prepared to see your favorite celebrities, buy a plethora of merchandise and view the amazing cosplays!

SWALLOWS DAY PARADE March 25

non-motorized parades, the Swallows Day Parade is part of the Fiesta de las Golondrinas, which celebrates the return of the swallows to San Juan Capistrano Mission. This day is full of events—featuring a western celebration, Mercado Street fair, drinks, food and gorgeous animals— that will guarantee fun for the entire family. www.swallowsparade.com

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SEGERSTROM CENTER FOR THE ARTS February 28 - March 5 ¢ Spend a night at the

www.scfta.org

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UVSA TET FESTIVAL January 27-29 ¢ February 2017 will see the return of the Vietnamese Lunar New year celebration in Costa Mesa.

With a large Vietnamese community, this is one of the largest Tet celebrations in the world, garnering over 100,000 attendees every year. This three-day festival will display the culture of Vietnam with food, fireworks, games and more. tetfestival.org

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LEPRECHAUN LEAP 5K March 12

TWENTY ONE PILOTS AT THE HONDA CENTER February 15-16

¢ Celebrate St. Patrick’s Day

¢ Over the last seven years,

a little differently. Instead of—or before—hitting the bars, get moving! At the Leprechaun Leap 5k in Tustin, participants of all ages will have a fun and fulfilling time. Wear green as you run or walk with your family and dogs! leprechaunleap.org

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NEWPORT BEACH RESTAURANT WEEK January 16-29 ¢ Kick off the New Year with a

14-day dining event that will have your tastebuds singing.

Newport Beach Restaurant Week will showcase the best dining destinations and offer unforgettable culinary experiences. Celebrate this twoweek long event by broadening your palate and trying a variety of different foods. dinenb.com/restaurant-week

the Twenty One Pilots has released four albums, played sold out shows and opened at the Save Rock and Roll Tour with Fall Out Boy and Panic! At the Disco. On Feb. 15-16, the band will entertain audiences at the Honda Center. www.hondacenter.com

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ARTWALK January 7, February 4, & March 4 ¢ Every first Saturday of the month is the time for art in Downtown Santa Ana. The Artwalk brings over 3,500 guests each month who enjoy museums/galleries, vendors selling and displaying their art, live art performances and other events. It is the perfect night for creativity and the perfect night for one to engage in a city filled to the brim with art and culture. eastenddtsa.com

www.comic-con.org/wca

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CREATIVE CARAFES Anytime

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VALENTINE’S DAY AT SILVER STIRRUP RIDING ACADEMY February 14 ¢ Looking for a unique way to celebrate the most romantic day of the year with your significant other? Try a date at the Silver Stirrup Riding Academy, where you and your loved one can enjoy an unforgettable time on horseback. Be romantic by holding hands as you ride or have some fun by taking a little race. silverstirrupridingacademy.com

¢ Take the time to be creative. At Creative Carafes, guests can participate in various events where they can create art and memories.

Bring something new into the New Year by making it yourself! It’s something you’re sure to treasure. www.creativecarafes.com

Photos - Segerstrom Center for the Arts: Joan Marcus, Creative Carafes: Bradley Blackburn

theatre. A Gentleman’s Guide to Love and Murder will be playing at Segerstrom Center for the Arts in Costa Mesa from Feb. 28-March 5. The winner of the 2014 Tony Award for Best Musical, this performance will, no doubt, entertain you.

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WONDERCON March

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

GOOD VIBRATIONS Dylan Marsh Recommends Beach Town Favorites in Southern California

EXPERT: Dylan Marsh CREDENTIALS: Concept Manager 4G-Ventures

MONDAY ¢ On my way to work I usually stop for a hot cup of coffee at JC Bean in Dana Point. The espresso they use is dark, robust, and full of flavor and it is indeed a great way to start your day! jcbeans.com TUESDAY ¢ South of Nick’s in San Clemente is a great spot to enjoy south of the border cuisine and crafty cocktails any day of the week.

Albondigas is a must try. nicksrestaurants.com/southof-nicks WEDNESDAY ¢ Being a native to SoCal, I can always depend on Kings Club Barbershop to give me a fresh cut, timeless laughs, and a cold brew! thekingsclubbarbershop. blogspot.com THURSDAY ¢ Who doesn’t like pizza? For me, I enjoy a hot Neapolitan pie from Pizza:90, located in Irvine and Riverside, and soon to be Sherman Oaks.

For me, my go-to is a classic Margherita pizza made with Bufala Mozzarella (buffalo mozzarella). pizza90.com

FRIDAY ¢ For fun, tasty, and ethnic cuisine, I love going to Eva’s Caribbean Kitchen located in South Laguna. My favorite dishes include the stuffed eggplant (Aubergine Choka) and Red Snapper (Curried Snapper). evascaribbeankitchen.com

“Who doesn’t like pizza? For me, I enjoy a hot Neapolitan pie from Pizza:90, located in Irvine and Riverside, and soon to be Sherman Oaks.”

SATURDAY

¢ Royal Hawaiian in

Laguna Beach is known for Hawaiian comfort food and rum cocktails such as the Lapu Lapu, this spot has been around since 1947.

After being closed for four years, the town is very excited for its return. royalhawaiianlb.com SUNDAY

¢ When I have a break from

work, I often take a quick trip to visit the Central coast.

Every time I visit SLO I have to stop by Bang The Drum Brewery, grab a few growlers of “Draca” (smoked porter with chipotle peppers) and listen to local artists play some tunes! bangthedrumbrewery.com

Photoshoot Location: ROYAL HAWAIIAN 331 N Coast Hwy Laguna Beach, CA 92651 949.715.1470 www.royalhawaiianlb.com

Photographed By: Sean Drews

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LOCALE MAGAZINE

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

ACES UP HER SLEEVE This PR Mogul Recommends the Best Hiking and Dining in Orange County

EXPERT: Ashley Eckenweiler CREDENTIALS: Founder, The ACE Agency

MONDAY ¢ A Market is one of Newport Beach’s gems. A personal lunch favorite is the cauliflower salad. Beach tip: Pick up a custom box lunch to go and enjoy your eats on the sand. amarketnb.com TUESDAY ¢ I’ll start the night with a martini at the new Cooper’s Bar at Five Crowns in CDM and then cozy up in one of the recently revamped dining rooms for the Jidori chicken to share. thefivecrowns.com WEDNESDAY ¢ Who doesn’t need a midweek motivational hike?

There are great weekly hikes through Limestone Canyon Nature Preserve to soak up some fresh air, get your exercise in, and clear your mind to finish the week of refreshed. letsgooutside.org THURSDAY ¢ Sometimes I like to indulge in an incredible breakfast at The Beachcomber at Crystal Cove for the perfect brioche French toast with your feet in the sand an unbeatable view of the waves. thebeachcombercafe.com

Photoshoot Location: THE ACE AGENCY 221 N Sycamore St Santa Ana, CA 92701 www.theaceagency.com

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FRIDAY ¢ A Restaurant has been serving delicious food for more than 90 years. Known for specialty cuts of meat, charcuterie & cheese boards, and craft cocktails, it’s my perfect Friday night out on the town. arestaurantnb.com SATURDAY ¢ The best way to embrace the weekend is with a relaxing day at the spa. Let the stress of the workweek melt away at Burke Williams.

Insider tip: come an hour before your service to enjoy the whirlpool, sauna, and quiet room. burkewilliamsspa.com SUNDAY ¢ A Duffy ride through the Newport Harbor is the perfect way to wrap up the weekend. Dock and dine at The Lighthouse Bayview Café for any meal of the day.

A personal favorite is the brunch for irresistible house made beignets with cream cheese icing and a signature Buddy’s Bloody. Decadent. lighthousenb.com

“Who doesn’t need a mid-week motivational hike? There are great weekly hikes through Limestone Canyon Nature Preserve to soak up some fresh air, get your exercise in, and clear your mind to finish the week of refreshed.”

Photographed By: Sean Drews

NATIVE KNOWLEDGE

Photographed By: Sean Drews

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

CULINARY STARR This Executive Chef Gives the Scoop on Best Orange County Eats

EXPERT: Niki Starr CREDENTIALS: Executive Chef, Mesa Lounge

MONDAY ¢ One of the best deals in town is on Monday nights: Endless spaghetti at Black Knight at Triangle Square.

After you get your fill in carbs, head down to Tavern Bowl for industry night bowling. blackknightlounge.com tavernbowl.com TUESDAY ¢ I love tacos, well Mexican food in general, but my go-to Taco Tuesday is Great Mex (cheap and delicious tacos).

And for late night music and dancing, FOCUS at Tapas by the airport. greatmexgrill.com WEDNESDAY ¢ Wine Lab at The Camp has a great happy hour where you can get a sommelier wine flight for only $9. La Cave is the place to be late night—always bringing super talented DJ’s, dancing, and drinks. winelab.net THURSDAY

¢ My fave night at Mesa is

Thursday with our PLUS + ONE party curated by our staff and the MDA promotional team. With dinner starting at 6 p.m., my favorite entrée is my Red Wine Braised Short Rib with

Photoshoot Location: MESA LOUNGE 725 Baker St Costa Mesa, CA 92626 714.557.6700 www.mesacostamesa.com

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a sherry cream sauce and house made gnocchi. mesacostamesa.com FRIDAY ¢ While I can’t remember the last Friday night I had off, I can tell you what I would do if I were to have one: Dinner at Vaca from my amazing mentor, Chef Amar Santana, and then see a show at Segerstrom Center for the Arts or a concert at The Observatory. vacarestaurant.com scfta.org SATURDAY

¢ I am always up for the

grilled skirt steak, bilbao chorizo and sunny side up eggs offered at Habana’s brunch menu on weekend mornings. Pair it with a mixed Sangria and you’ve got yourself the perfect Saturday morning ritual. habanacostamesa.com SUNDAY ¢ Once I have caught up on rest from the crazy work weekend, I like to meet up with friends for my favorite food group: RAMEN! ShinSen-Gumi in Fountain Valley is my favorite. shinsengumigroup.com

“While I can’t remember the last Friday night I had off, I can tell you what I would do if I were to have one: Dinner at Vaca from my amazing mentor, Chef Amar Santana, and then see a show at Segerstrom Center for the Arts or a concert at The Observatory.”

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

LABOR OF LOFT

The Loft’s Chef de Cuisine Shares His Weekly Foodie Favorites

“Mondays are my day to cook at home. This usually calls for firing up the smoker. Ribs, pork shoulder or lamb leg usually get fashioned into tacos, pitas or sandos of some sort.”

EXPERT: Michael Campbell CREDENTIALS: Chef de Cuisine, The Loft at Montage Laguna Beach

MONDAY ¢ Mondays are my day to cook at home. This usually calls for firing up the smoker.

Ribs, pork shoulder or lamb leg usually get fashioned into tacos, pitas or sandos of some sort. If I'm just not feeling it, I can always stop

by Shin-Sen-Gumi for some ramen and the reliable meat on a stick. shinsengumigroup.com TUESDAY ¢ Usually a good pizza day—I'll shoot for pizzerias Mozza or Ortica for a couple of pies and appetizers. pizzeriamozza.com ortica.com WEDNESDAY ¢ I try to get some errands done before work and I often find my way to East Borough for Banh Mi. east-borough.com THURSDAY ¢ Thursday is always a good day for breakfast at Break of Dawn. I'm a big fan of salty pork, rice and eggs to get the day going. breakofdawnrestaurant.com

FRIDAY ¢ Friday I can usually head over to Ironwood before last call. Great little neighborhood spot where I haven't been wrong with anything on the menu. ironwoodlagunahills.com SATURDAY

¢ Saturday is a great day

for Eat Chow. Why decide between a Reuben, tacos or fried green tomatoes when these guys nail it all. eatchownow.com SUNDAY ¢ I look forward to Sunday.

After a long week I generally get out early enough to head up to LA or Manhattan beach, I'm a big fan of M.B. Post and Fishing with Dynamite. My lady loves going by The Bazaar. It's a great night for snacking around up north. eatmbpost.com eatfwd.com sbe.com/restaurants/ brands/thebazaar/

Photoshoot Location: MONTAGE LAGUNA BEACH 30801 S Coast Hwy Laguna Beach, CA 92651 866.271.6953 www.montagehotels.com/lagunabeach

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Photographed By: Sean Drews

I N STA- YUM! Delicious Food Instagrams We

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MYFAB5 ORANGE COUNTY @bestfoodoc

SOCIAL COSTA MESA @socialcostamesa

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THE AUSSIE BEAN @theaussiebean

SNOW MONSTER @snowmonsteroc

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RED O TASTE OF MEXICO @redorestaurant

ANAHEIM PACKING DISTRICT @packingdistrict

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PACIFIC CITY @pacific_city

LIGHTHOUSE BAYVIEW CAFE @lighthousecafenb

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JAN'S HEALTH BAR @janshealthbar

F O LLO W LO CA LE M AG A Z I N E O N I N STAG R A M @localemagazine • #localemagazine

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From the Pages Of LOCALE SAN DIEGO

FOREST

for the Trees The Perfect Getaway with O2 Treehouse Creator Dustin Feider WRITTEN BY: JESSICA DEUTCHMAN

You’ve probably seen one of Dustin Feider’s awe-worthy treehouse designs going viral on Instagram or popping up all across the blog-sphere. From fairytale teepees sitting among the trees to modern geodesic domes floating in the sky, Feider’s treehouses can only be described as imagination come to life.

Feider has been building treehouses for years with a slew of diverse clients from around the country. “Our clients include residential homeowners who are looking for a play structure in their backyard or they’re looking for a cool hangout spot for themselves to write or relax.”

From building quiet hideouts for famous musicians like Robbie Krieger, to a memorable treehouse in Healdsburg, CA, Feider’s structures span gamut of high-end treehouses. O2 treehouses are specially designed to be easily shipped in kits to anywhere around the globe, where Feider and his team can then put them back together.

“It’s a very collaborative process with the client. Often the client has been dreaming of this for a long time … so it’s a really rewarding process of design. There’s so much space and artistic freedom and you’re making an aspirational space for somebody.”

TREEHOUSE FAVORITES: Ò Feider’s favorite treehouse was one he completed in Healdsburg, CA. It was an indoor/outdoor structure—very kinetic with many different levels to hangout in.

It was based upon this certain type of spherical shape that you can dock together in clusters.

very quickly take you to that place of peace and openness, and freedom of thought.”

Honoring Feider’s mission to help society connect better with nature, O2 treehouses are built to serve in a symbiotic relationship with the trees that harbor them. By using a unique geodesic design, Feider is able to create structures that distribute weight equally across all the branches of their housing tree, maintaining the integrity of each structure’s natural habitat rather than harming it. Even the floors are built in a way that leaves space for the branches of the tree to grow. Feider expands on this theme with gusto: “In our society, there’s such a separation that we have from nature. I mean our world is kind of set up to insulate us and protect us from risk and vulnerability that we have when being subjected to nature. But on the same accord, so much of public thought these days is trying to relax, trying to get out of this anxiety filled world to connect with nature in different ways.”

Your O2 Treehouse escape can last for up to 20 years with proper trimmings every halfdecade or so to respect the tree. Aside from that, the sky is the limit, and Feider’s designs continue to get more and more innovative.

For Dustin, this process is about more than just shape or structure. It’s about creating a space for people to find peace in the chaos of today’s world and to reconnect with nature.

“Nature just provides so much peace of mind and relaxation if you just allow yourself to be in that environment. And it’s difficult to get there. I live in East Oakland, and it’s even hard for me to practice what I preach, to get out and just sit in a natural setting. But a treehouse has the special dynamic that can

O2 TREEHOUSE www.O2treehouse.com

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RAW TALENT

Anthony Bourdain Discusses His Latest Show “Raw Craft” WRITTEN BY: XAN ESTIN At William Grant & Sons’ The Balvenie’s “Raw Craft” series in September, we had the opportunity to interview a culinary creative alongside a brand that fits his own well. The Balvenie comes to be through curated craftsmanship, from a distillery that grows its own barley and utilizes its traditional floor maltings.

Anthony Bourdain is a man who puts in all the work, curates each experience he displays and has created a brand that many know and respect. Anthony Bourdain, chef, author and documentarian, opened up about his personal influences, the lessons he has learned along his journeys, as well as exclusive details of master craftspeople by bringing us The Balvenie’s “Raw Craft.”

Q: You refer to your featured artists as “marinating in training.” How long does it take for them to become masters of their craft?

Anthony Bourdain: Boy, that depends on what they’re doing and I think you’d get wildly divergent answers from the various craftspeople. There’s a Japanese term ‘Shoshin’ which means ‘beginner's mind.’ I know a lot of artists’ do say they have not reached that point and will never tell you they feel they have mastered it. For a lot of people I believe it’s an ongoing process.

In the Japanese way of looking at things you try to show up everyday assuming you know nothing.

Q: According to you, how does one become the master innovator of a craft?

AB: I do Jiu Jitsu, and if you do a thing 10,000 times maybe you’ll get good at it. Repetition, repetition, repetition.

Q: What is the distinction between science and magic of a finely tuned craft?

AB: I will never know the answer to that question, but I don’t know that I want to. The best moments on the show are when you lose sight of that difference. You think, ‘Wow!

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I’m not sure what this is or how it happened.’ There was a moment in the knife making process where you see this wave of heat suddenly work its way through the knife and you think, ‘Whoa! Dude.’ The craftsman is explaining scientifically what’s happening but it doesn’t make any difference. It still looks like magic to me.

Q: You referred to crafts as ‘the gateway to the soul.’

Does that mean you can always recognize a master based on their innovation?

AB: I think so. The best craftspeople always use their personal vision, voice, preferences, and passions.

It is impossible for them to not put that imprint into their product. You see it certainly in Elizabeth Brims’s [blacksmith] work. All of them feel this is the way it should be and there’s a distinctive feature that sets them apart from others who are working in the same area.

Q: All of these valuable tools are exemplary in their innovative area of focus. What is the key to pursuing artistry with such determination?

AB: A little twinge of insanity, perhaps. Don’t discount it.

Whatever it takes. It is an insane urge to write a book.

It's a foolish enterprise. Normal people wouldn’t do such a thing. What would drive you to work a year or years on something that probably will not pay off? Why would you think anyone would be interested in listening to your story? It takes an abnormal personality to persevere up against that kind of logic. I think these are not ordinary people that set themselves apart. A little touch of insanity.

Q: What’s next for “Raw Craft”?

AB: We are looking at a whole new group of craftspeople. All of them are very exciting, and we shall see.

TONY THE TV PERSONALITY You can also catch Anthony Bourdain on shows like “No Reservations” and “Parts Unknown.”

COOK LIKE TONY Bourdain is an author of numerous culinary escapades, but his latest “Appetites: A Cookbook” is his first cookbook in over 10 years.

Flip the pages to discover his finding from traveling (and tasting) the world.

You’ll be sure work up an appetite.

THE BALVENIE SINGLE MALT SCOTCH WHISKY us.thebalvenie.com RAW CRAFT WITH ANTHONY BOURDAIN us.thebalvenie.com/raw-craft ANTHONY BOURDAIN @anthonybourdain www.anthonybourdain.tumblr.com

PHOTO BY: Brianna Moss

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JAN. 2017

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EAT EXPERT These OC Restaurateurs and Chefs Share What Makes a Kitchen— and a Dish—Great

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GLOBAL-INSPIRED DISHES Stamp Your Passport With These GloballyInspired Dishes

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DRINK EXPERT Clink, Drink and Be Merry

These Experts Raise a Glass to Their Favorite Drinks in OC

EAT FEATURE Prepare for Your Stomachs to Growl After Reading This Ultimate Foodie Guide

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MEALS DECONSTRUCTED Get Ready for a Dish Fit for Any Time of the Year

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DRINKS ON WHEELS Trucks Serving Tasty Sips

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DRINK EXPERT Sips and Spirits with Some of OC’s Finest

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BEAUTIFUL PLACES TO EAT Make a Reservation at One of These Top SoCal Destinations

FIVE CROWNS 3801 East Coast Hwy Corona del Mar, CA 92625 949.760.0331 www.lawrysonline.com/five-crowns

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E AT E X P E R T

CHEF’S TABLE MEET THE TOP NINE LOCAL RESTAURATEURS AND CHEFS THAT CREATE THE DISHES YOU LOVE

WRITTEN BY: ALANA ARONSON

Photo By: Andrea Domjan

PHOTOGRAPHED BY: ANDREA DOMJAN & HEATHER YOUNG

THE CANNERY 3010 Lafayette Rd Newport Beach, CA 92663 949.566.0060 www.cannerynewport.com

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Q: If you could eat one thing in Orange County for the rest of your life (not from your restaurant), what would it be?...

The restaurant industry in Orange County has made its mark as a creative and flavorful destination for locals and visitors alike.

From pop-up shops turned brick and mortar, to fine dining establishments that boast organic whenever possible, to restaurants where everyone seems to know your name, Orange County appears to have it all. The success of such places is due to the hard work, creativity and passion of those at the helm.

Restaurateurs and chefs that pour their life and love into each meal, menu and memorable experience.

LOCALE Magazine had the opportunity of interviewing nine of Orange County’s finest foodie geniuses.

THE CANNERY 3010 Lafayette Rd Newport Beach, CA 92663 949.566.0060 www.cannerynewport.com

Nicholas Weber EXECUTIVE CHEF, THE CANNERY Q: What does it take to run a kitchen successfully?

Nicholas Weber: It, hands down, takes a great team; if your sous chefs don’t kick ass you are in a world of trouble.

Q: How do you personally, or The Cannery, stand apart from the rest in such a large industry?

NW: The Cannery has a long history as a staple in Newport Beach, I’m always meeting people who have a story from 20 to 30 years ago. With that being said we keep a mix of old and new on the menu. A lot of people just want clam chowder,

Q: Where do you draw inspiration from? How do you exhibit it at work?

NW: I draw inspiration from pretty much everywhere, it could be the farmers market, cookbooks, magazines, a little hole in the wall Vietnamese restaurant, a Korean grocery store. If I see or taste something that looks delicious I want to eat it and improve on it. Make it tastier and refine it.

NW: Lamb spicy miso shabu with radish kimchi at Tabu Shabu.

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Photos - The Cannery: Andrea Domjan

Q: If you could only use three ingredients for the rest of your life, what would they be?

NW: Katsuobushi, fish sauce, koji.

calamari and swordfish, which is fine but if you are a more adventurous eater we have dishes with more aggressive flavors like Monterey Bay abalone with ginger, chilis and lime or whole Loup de Mar grilled in a banana leaf with Szechuan peppercorn sauce. Plus we have the best happy hour in town.

OWNER AND CHEF, PLAYGROUND

Rich Mead EXECUTIVE CHEF, FARMHOUSE AT ROGER’S GARDENS Q: Where do you draw inspiration from? How do you exhibit it at work?

Rich Mead: Over the past few years I have traveled and visited restaurants and farmers markets, farms and ranches. I have tasted food and looked at restaurant ideas, dinnerware, cocktails, menus and designs. I continued to visit the Santa Monica Farmers Market to follow the seasons and communicate with my friends, the farmers, about what to expect and what they are growing.

Vegetables are an important part of Farmhouse and because of the relationships I have developed through the years, with the farmers I have been able to have this translate into the Farmhouse.

Our cocktails highlight what is fresh at the market and our style of service as well as the design of the restaurant fit well together.

Q: If you could only use three ingredients for the rest of your life, what would they be?

RM: Greens, beans and Weiser Farms Heirloom Pig. Q: How do you personally, or Farmhouse, stand apart from the rest in such a large industry?

RM: I have been working on these ideas for a long time and see Farmhouse as a continuation of what we accomplished over the years. We are not corporate and the restaurant reflects a style and personality that I have worked on in the past that is very personal. I am lucky to have such a great venue and location to showcase this. The space itself is unique to Orange County, and in my opinion to Southern California. This is what sets us apart from other restaurants.

Q: What does it take to run a restaurant successfully?

RM: Lots of work, great people who believe what we are trying to accomplish, a great location and lots of luck.

RM: Matsutake Dobin Mushi from Bluefin Fine Japanese Cuisine in Crystal Cove.

FARMHOUSE AT ROGER’S GARDENS 2301 San Joaquin Hills Rd, Corona Del Mar, CA 92625 949.640.1415 | www.farmhouserg.com

Q: If you could eat one thing in Orange County for the rest of your life (not from your restaurant), what would it be?

Jason Quinn: Anjin, number 47, extra crispy.

Q: How do you personally, or Playground, stand apart from the rest in such a large industry?

JQ: Well, I certainly hope we are standing out. Blending in with the pack is boring and safe. I try not to focus too much on what is going on outside the restaurant and just think about what we can do to make our guests have an awesome, memorable experience. If I am looking out, it's more about what isn't being done than what is. There are definitely virtues to doing something different for the sake of being different.

Q: If you could only use three ingredients for the rest of your life, what would they be?

JQ: I choose death.

Q: What does it take to run a restaurant successfully?

JQ: You have to be clinically insane and refuse to take your medicine.

Q: Where do you draw inspiration from? How do you exhibit it at work?

JQ: There is definitely more than one inspiration for playground. It is the format of constantly changing that allows us to follow any inspiration immediately and try things when our ideas are fresh—not after three months of menu editing/printing.

Everyone in the Playground kitchen has a saying, ‘We're expecting everyone to be inspired.’ So inspiration can literally come from anywhere and anyone. We exhibit it by standing by a bunch of ‘first try, no warm up’ dishes. It is quite funny, sometimes, when we nail something in try one, we are seldom able to make It better in the future. I'm not sure why that is.

PLAYGROUND 220 E 4th St, Ste 102 Santa Ana, CA 92701 714.560.4444 www.playgrounddtsa.com

Photos - Playground: Andrea Domjan | Farmhouse at Roger's Gardens: Heather Young

Jason Quinn

MC: Sushi from Sushi Noguchi in Yorba Linda.

Marc Johnson EXECUTIVE CORPORATE CHEF, RED O TASTE OF MEXICO Q: If you could only use three ingredients for the rest of your life, what would they be?

Marc Johnson: Pig, potatoes and eggs.

Q: Where do you draw inspiration from? How do you exhibit it at work?

MJ: I get my inspiration first by what’s in season, then I start matching that ingredient to others that would have a nice relationship with each other. Like apples and cinnamon. From there I start composing the dish in my head— Is it salad? An [appetizer] or entrée?

What does it look like? What makes it interesting? How can we apply a texture a color, etc.?—until something special is made. At work I ask my cooks, chefs, and staff what excites them, their inspiration and excitement help trigger mine!

Q: How do you personally, or Red O, stand apart from the rest in such a large industry?

MJ: Food and service. We source out the best ingredients to use and we take huge pride in training our staff effectively so they can deliver the best course of service to our guest.

Q: What does it take to run a kitchen successfully?

MJ: Organization, teamwork, communication, and cleanliness.

Juan Nuñes CHEF, LA VIDA CANTINA Q: Where do you draw inspiration from? How do you exhibit it at work?

Juan Nuñes: I draw my inspiration from my mentor and my mother. I exhibit it at work by using my passion to influence my team to have pride and give their all.

only fresh ingredients and use our La Vida ‘sason’ to make our dishes stand out.

Q: How do you personally, or La Vida, stand apart from the rest in such a large industry?

JN: We take pride in using

Q: If you could only use three ingredients for the rest of your life, what would they be?

JN: Chiles, flour, and steak.

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Q: If you could eat one thing in Orange County for the rest of your life (not from your restaurant), what would it be?

Josh Severson: The Shark Bite from Beach Hut Deli! It’s got it all: ham, Swiss, bacon, cream cheese, lettuce, Tabasco, BBQ sauce and mayo on toasted garlic cheese bread—a winning creation.

Q: If you could only use three ingredients for the rest of your life, what would they be?

JS: Wow, only three ingredients? I’d have to say: European cream butter, Cabernet wine, and a slice of great bread made with love!

Q: Where do you draw inspiration from? How do you exhibit it at work?

JS: I get the majority of my inspiration from my two boys who are always willing to try any of my food! If it meets with their approval, I generally think it’s a winner across the board. Then, I fine tune the preparation and plating to please our dining guests at the restaurant.

Q: What does it take to run a kitchen successfully?

JS: Patience and understanding. And, a sip of Scotch after a long week.

Q: How do you personally, or Selanne Steak Tavern, stand apart from the rest in such a large industry?

JS: At Selanne Steak Tavern we strive to make everyone feel at home with our warm atmosphere, excellent friendly service and approachable food that guests say they truly enjoy.

Also, what might set us apart from other restaurants in our demographic is that we truly do buy and select the very best products on the market.

Q: What does it take to run a kitchen successfully?

JN: Attention to detail as well as organization.

Keeping my team focused, motivated, as well as happy also is a key to our success.

LA VIDA CANTINA 1870 Harbor Blvd, Costa Mesa, CA 92627 949.612.2349 | www.lavidacantina.com

EXECUTIVE CHEF, SELANNE STEAK TAVERN

JN: King Crab from Captain Jack’s

SELANNE STEAK TAVERN 1464 South Coast Hwy Laguna Beach, CA 92651 949.715.9881 www.selannesteaktavern.com

Photos - La Vida Cantina & Selanne Steak Tavern: Andrea Domjan | Red O Taste of Mexico: Heather Young

RED O TASTE OF MEXICO 143 Newport Center Dr Newport Beach, CA 92660 949.718.0300 www.redorestaurant.com

Joshua Severson

Photos - Avila's El Ranchito Seal Beach: Heather Young

EAS: Mezza Mezza from Basilico’s Pasta e Vino

AVILA’S EL RANCHITO SEAL BEACH 209 Main Street Seal Beach, CA 90740 562.493.8226 www.avilaselranchito.com

Elyse Avila Smith OWNER, AVILA’S EL RANCHITO SEAL BEACH Q: If you could eat one thing in Orange County for the rest of your life (not from your restaurant), what would it be?

Elyse Avila Smith: Besides heading over to my grandma's house for some homemade Mama Avila's Soup, I would have to say the Mezza Mezza from Basilico’s Pasta e Vino, our favorite little Italian spot in Huntington Beach, or the Rum Cake from Pizza Ortica. Other than Mexican food I have a huge soft spot for Italian and anything sweet! When you see chefs and owners truly love and believe in their restaurants and their food, it shows and both of these spots are prime examples of this.

Q: If you could only use three ingredients for the rest of your life, what would they be?

EAS: Keep it simple. Beans, cheese and a homemade tortilla. There is nothing better than a good bean and cheese burrito!

Q: What does it take to run a restaurant successfully?

EAS: For our family, it’s all about supporting each other and staying true to my grandmother's recipes. When I opened my restaurant in Seal Beach last year, my dad, my brothers, my cousins, and my aunts and uncles were all right there by my side to lend a hand. Opening a restaurant can be a scary thing, but I know that I can call any number of family members whenever I have a question. I also think that knowing what we’re good at

and what makes our guests keep coming back is key. I’m proud that we just celebrated our one year anniversary in Seal Beach and I’m looking forward to many more years!

Q: Where do you draw inspiration from? How do you exhibit it at work?

EAS: Knowing that I am carrying on a family tradition that my grandma and grandpa started 50 years ago is what drives me. It is an honor to be in the position I’m in—owning a restaurant that bears the Avila’s El Ranchito name—and every day I strive to make them proud. I love greeting guests, spending time in my kitchen, chatting with our regulars, and being a part of their family as their kids grow up.

Q: How do you personally, or Avila’s El Ranchito, stand apart from the rest in such a large industry?

EAS: All of our locations are family-owned and we've been in operation for 50 years—that’s certainly not an easy feat in today’s competitive restaurant industry. Though dining trends have come and gone, we’ve stayed true to my grandma’s authentic recipes and we make all of our dishes from scratch with fresh ingredients. Our customers are loyal, they have their favorite dishes that keep them coming back, and their favorite locations. In Seal Beach, which has such an amazing small town main street-feel, we have already built up a loyal customer base and are part of the fabric of the city.

Mason Trapp EXECUTIVE CHEF, DUKE’S HUNTINGTON BEACH Q: Where do you draw inspiration from? How do you exhibit it at work?

Mason Trapp: My family. My parents had a restaurant and exposed me to grown men and women working hard, talking shit, and enjoying what they did. Oh, they also taught me that unconditional love and manners are important. My wife is so much fun to spend time with (anyone that knows her would agree), I do what I do strictly to impress her. I exhibit that at work by treating the people I work with as I treat my family, and in many cases I feel like the people I work with are a part of my family.

Are we done with the sappy stuff now?

Q: If you could only use three ingredients for the rest of your life, what would they be?

MT: Salt. Ale. Chicken. In that order.

DUKE’S HUNTINGTON BEACH 317 Pacific Coast Hwy Huntington Beach, CA 92648 714.374.6446 | www.dukeshuntington.com

Q: What does it take to run a kitchen successfully?

MT: First and foremost you need to source quality. People, ingredients, relationships, whatever; then simply treat them the way you would want to be treated. I like to be braised; especially in the frigid, coastal Southern California winters.

Q: How do you personally, or Duke’s, stand apart from the rest in such a large industry?

MT: That family feel that I just mentioned is what makes Duke’s stand far apart from most other places I am familiar with.

Photos - Duke's Huntington Beach: Andrea Domjan

MT: Omakase at Kasen in Fountain Valley.

Photos - Taco María: Heather Young

Carlos Salgado OWNER AND EXECUTIVE CHEF, TACO MARÍA Q: Where do you draw inspiration from?

How do you exhibit it at work?

Carlos Salgado: I named Taco María after my mom, and her mom, and virtually every tía and abuelita on both sides. My first inspiration is these women—who have fed and supported my family with simple meals made in humble kitchens for generations. At Taco María, I want to honor my family’s culture and their hard work by making Mexican-inspired food while using the bounty of Southern California.

As our community of farmers, chefs, and guests expands each year, I have also grown closer to some of the chefs and producers doing similar work in Mexico.

The food we make at Taco María is part of a larger conversation between chefs and restaurants in our time and place and across borders. I am humbled to have formed deep connections with my colleagues creating some of most exciting food in Mexico as well as in California, and we continue to inspire one another.

Q: How do you personally, or Taco María, stand apart from the rest in such a large industry?

CS: I knew, in opening Taco María, that I wanted to make Mexican food with a reverence for provenance.

I also knew that although I could source sustainable meats and seafood, and beautiful produce, easily in Southern California, it would not matter without real corn at the foundation of the restaurant. When Taco María opened in 2013, it was almost impossible to find non-GMO varieties of corn for masa. In that first

year, I began working with an importer to bring in nearly extinct, heirloom landraces of corn from small family farms in Mexico.

We now nixtamalize and process all of Taco María’s masa for tortillas, tamales, and chips at the restaurant from these varieties. And since we began this daily process, more chefs and restaurants across the United States and Mexico are beginning to use non-GMO, heirloom corn as well. With corn such an important part not only of our cuisine but also of the American diet, I am proud that Taco María is a leader in this revolution.

Q: What does it take to run a kitchen successfully?

CS: When I was a young cook I thought that being a chef would be about the food—about your personal, individualistic creativity. Now I understand that a restaurant can be a touchstone in its community— an escape to the pleasures of nature, a place of conviviality with people the people we love, and an expression of a worldview.

Great restaurants are communities of thought, working purposefully centered on a set of core values. My responsibility as a chef is to care for the people who work with me and inspire them to work for a greater good. When they are happy, we are in harmony—the food will be great.

Q: If you could only use three ingredients for the rest of your life, what would they be?

CS: Corn, beans and squash.

TACO MARÍA 3313 Hyland Ave, Ste C21 Costa Mesa, CA 92626 714.538.8444 www.tacomaria.com

CS: Guavas from my mom’s tree at her house in Orange.

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Palate PASSPORT Prepare Your Palate for These International Flavors WRITTEN BY: CHELSEA RAINERI PHOTOGRAPHED BY: IAN ROBINSON

Orange County offers a wide array of delicious foods from various parts of the world. From Italy to Mexico to Asia, the restaurants here never leave you with a bored palate. For those in search of a delectable meal outside of their usual restaurant routine, there are several Orange County eateries with international flavors that will have guests coming back for more. Antonello Ristorante, Starfish, Puesto, Yalla Mediterranean, Ruby’s Diner, and Mizu Sushi Bar & Grill are among these, each with a popular dish that stands out from the rest. Ring in the New Year by experiencing these dishes with friends, family, and loved ones.

VIETNAM

JAPAN

Vietnamese Mint Chicken Roll

Cherry Blossom Sushi Roll

Ò Taking inspiration queues from Vietnam, Starfish’s Vietnamese Mint Chicken Roll is “a fresh, delicate, yet delightfully flavorful spring roll,” says Gretchen Andrews, Owner and Partner at Starfish.

With its traditional Vietnamese Banh Trang rice paper and ingredients, this dish will transport your senses to the core of Vietnam’s cuisine.

Prepared differently than any other chicken at Starfish, as it is simmered with Star Anise, peppercorns, lime juice, and salt, this flavorful roll contains green papaya, mango, vermicelli rice noodles, Asian herb mix, and a sweet chili sauce. When you dine here, you’ll always be treated like family: “You never feel alone at Starfish,” says Andrews.

Ò Mizu Sushi Bar & Grill “specializes in Japanese and Korean fusion,” says Manager James Lee. Steering clear of Americanized sauces, the Cherry Blossom Roll is Japanese in tradition.

Delicately placed around the plate, the roll is made with fresh Canadian salmon and a slice of avocado in the center, with big eye tuna wrapped around it and topped with tobiko, daikon radishes, and a maraschino cherry.

This roll has only been met with the utmost praise, as most customers often acknowledge the quality and fresh taste of the fish.

Starfish 30832 S. Pacific Coast Hwy Laguna Beach, CA 92651 949.715.9200 starfishlaguna.com

Lamb Barbacoa

Mizu Sushi Bar & Grill 2881 El Camino Real Tustin, CA 92782 714.730.0200 mizusbg.com

MEXICO Ò One of Puesto’s more traditionally flavored tacos, the Lamb Barbacoa has become a fan favorite.

Originally a dish from Guadalajara, Puesto marinates the slow braised lamb shoulder with herbs, spices, two types of chilies, garlic, onions and tops it off with avocado mousse and thinly sliced white onions. As this is

Puesto’s take on the traditional barbacoa, Eric Adler, Tacoteur of Puesto, says that their taco, “echoes all of the same flavors but has the addition of a complex sauce in order to capture the essence of barbacoa.”

Puesto 8577 Irvine Center Dr Irvine, CA 92618 eatpuesto.com

ITALY Gnocchi Ò Referred to as Cucina Nostalgica Italiana, Antonello Ristorante is inspired

by Old World Italy but brings a modern take to its dishes.

The meals are kept traditionally Italian as the owner’s mother and wife occasionally assist the executive chefs in the creation of the dishes. One of Antonello’s signature pastas, the handmade gnocchi, is a ricotta dumpling that is prepared with all fresh ingredients. Mixed with shallots, sweet basil, fontina cheese and San Marzano tomatoes, this dish will make any Italian food lover’s mouth water.

Antonello Ristorante 3800 S Plaza Dr Santa Ana, CA 92704 714.751.7153 antonello.com

USA Hickory Burger Ò Inspired by 1940s America, Ruby’s Diner offers its customers an unbeatable view of the ocean and an unmatched burger in both flavor and size. “[Most customers]

are in awe of just how big the burger is and absolutely love the taste,” says David Longo, manager at Ruby’s Diner, Huntington Beach.

Ruby’s Hickory Burger is half a pound of premium beef that is sprinkled with their special seasoning.

Topped with two slices of cheddar cheese, BBQ sauce, and two crisp onion rings, this burger is truly all American.

Ruby’s Diner 1 Main St Huntington Beach, CA 92648 714.969.7829 rubys.com

GREECE Power Greens Salad Ò As apricots are a representation of health in Greek culture, Yalla Mediterranean pays homage to this belief with its Power Greens Salad. A mix of kale and napa cabbage topped with toasted almonds, feta cheese, choice of grilled protein lemon vinaigrette, and of course, balsamic apricots. “Yalla brings scratch-made, highquality Mediterranean food to the masses,” says CEO Dave Wolfgram. At $9.95, this salad is a delight for both taste buds and wallets alike.

Yalla Mediterranean 12420 Seal Beach Blvd Seal Beach, CA 90740 562.596.4801 yallamedi.com

Photoshoot Location: STARFISH 30832 S. Pacific Coast Hwy Laguna Beach, CA 92651 949.715.9200 www.starfishlaguna.com

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Photos - The Wall: Nathan Whelan

B RO U GHT TO YO U B Y

WHAT NEW YEAR’S RESOLUTION? WRITTEN BY: Charla Batey Elena Khury Erica Johnson Gabrielle Abenoja & Yvonne Li

Prepare for Your Stomachs to Growl After Reading This Ultimate Foodie Guide

PHOTOGRAPHED BY: Adam Gil Bradley Blackburn Nathan Whelan & Peter Helenius

THE WESTERN BURGER

The Wall 80 Plaza Square, Orange, CA 92868, thewallrestaurant.com

from The Wall

FOODIES REJOICE! WE ARE SERVING UP THE FATTIEST DIET-BREAKING MEALS IN OC Ring in the New Year with the most delectable, decadent, and diet-breaking dishes Orange County has to offer. We have rounded up fatty breakfasts, stuffed sandwiches, loaded burgers, and crazy sweet desserts that will not only make your mouths water, but will also crush those New Year’s resolutions that you jotted down on Dec. 31. Who are we kidding, we knew those weren’t going to last long anyway! Plus, keep an eye out for money-saving tips provided by Wells Fargo. Turn the page and dig in.

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RISE & GRINDS DECADENT DISHES TO GET OUT OF BED FOR

FLAPJACKS AND WAFFLES TO TRY ASAP

WRITTEN BY: YVONNE LI

Double Tap Reliving Some of the Fattiest Foodie-Gram Moments on Paper From @FOODIEOC

Ruby’s Diner

CAPTAIN CRUNCH WAFFLE Ò Can’t decide between waffles or cereal for breakfast? ...Why not both? The Iron Press brought out our inner kid by topping their signature buttery waffle with Cap’n Crunch’s Crunch Berries cereal. Its drizzled with condensed milk and syrup and topped with vanilla ice cream - like a 5-yearold’s breakfast dream.

The Iron Press Costa Mesa 3321 Hyland Ave Costa Mesa, CA 92626 714.426.8088 www.theironpress.com

WELLS FARGO Tip #1 Ò A ton of restaurants offer happy hours where you can get half-priced or discounted drinks and appetizers during certain times. This is also a great way to try out new places.

PINEAPPLE UPSIDE DOWN PANCAKES Ò Ready for a dish that will turn your life upside down? Opt for Snooze’s Pineapple Upside Down Pancakes. This sweet treat plants caramelized pineapple chunks into fluffy buttermilk pancakes and tops it with a housemade vanilla créme anglaise and warm cinnamon butter.

Snooze, an A.M. Eatery 3032 El Camino Real Tustin, CA 92782 714.415.6269 www.snoozeeatery.com

Seriously? How can you go wrong with this for breakfast?! Loaded with cheese, eggs, bacon, avocado and love.

Slapfish >

Slapfish gave me a Surf and Turf Burger with a fried egg.

The Lighthouse Bayview Cafe >

Can’t stop, won’t stop with brunch. Seriously, it’s our favorite.

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Hot off the Griddle

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OREO CREAM CHEESE ON A CHOCOLATE CHIP BAGEL

STRAWBERRY NUTELLA PRETZEL AND FERRERO ROCHER CARAMEL DONUT

RUM SALTED CARAMEL CINNAMON ROLL

INGREDIENTS: Ò Chocolate Chip Bagel Ò Oreo Pieces Ò Oreo Cream Cheese

INGREDIENTS: Ò Croissant donut Ò Pretzel Ò Strawberries Ò Nutella Ò Ferrero Rocher Ò Caramel

INGREDIENTS: Ò House Baked Cinnamon Roll Ò Rum Salted Caramel Sauce Ò Cream Cheese Frosting Ò Candied Pecans

Bagels and Brew Aliso Viejo 26601 Aliso Creek Rd Ste D Aliso Viejo, CA 92656 949.521.6120 www.bagelsandbrew.com

DK’s Donuts of Orange 3744 E Chapman Ave Orange, CA 92869 714.633.5858

SeaSalt Woodfire Grill 21214 Beach Blvd Huntington Beach, CA 92648 714.804.5545 www.seasaltwoodfiregrill.com

PEANUT BUTTER & FRIED BANANA PANCAKES Ò A breakfast option that would make Elvis himself beam of joy: Great Maple’s Peanut Butter & Fried Banana Pancakes!

Butter, powdered sugar and maple syrup are served alongside the stars of the show—creamy peanut butter and fried banana. The two pair magically and bounce off of Johnny’s warm silver dollar pancakes. *Served Sundays Only Great Maple Newport Beach 1133 Newport Center Dr Newport Beach, CA 92660 949.706.8282 www.thegreatmaple.com

RECIPE FOR SUCCESS

Q&A WITH TIFFANY SEPETJIAN, OWNER, PANDOR BAKERY

Photos - Bagels and Brew: Nathan Whelan | Pandor Bakery: Sung Lee

Q: What inspired Pandor to create the K2 Dornut?

Tiffany Sepetjian: I love food items that can be shared and enjoyed by a group. I wanted to take one of our signature pastry items and make it large enough to be shared family-style.

Just because it's larger, we did not cheat on quality. We take Pandor's traditional, French pastry components that are made from scratch, daily and incorporate it into something less structured but still with all the quality and taste.

Q: Can you describe the process in making the dish? How long does it typically take?

TS: Well, it's six layers of deliciousness. We take six layers of our scratch, croissant donut and fry them until they plump, crispy and golden brown. Within the layers we pipe a heavy layer of vanilla and chocolate pate sucree, peanut butter and jelly, and fresh chantilly cream. At the end we top it with condensed milk, cereal pebbles, colored pebbles and chocolate chips, colored marshmallow, cinnamon sugar walnuts, maple syrup, pistachio Pandor Bakery - Newport Beach 1126 Irvine Ave, Newport Beach, CA 92660 949.209.5099 | www.pandorbakery.com

flakes, powder sugar and, to top it all, a Morello cherry. I was afraid my sweet tooth had taken me over the edge but I’m happy to see that it is my family's, team members’ and customers’ favorite.

Q: What are some comments that you hear from customers?

TS: ‘Oh my gosh, what is that?’ After they order it, they say it's the best thing they have tasted.

Q: How is the location at Newport Beach different than that at the Anaheim Packing District?

TS: Newport is supported by the neighborhood and you will find more families. Anaheim is more of an entertainment destination with a younger crowd. I have to say I love the diversity of both.

Q: What makes Pandor stand out from other OC brunch spots?

TS: We make everything from scratch. Artisan bread, croissants, fresh brioche we bake that day to slice for our French toast, all our meats are roasted and seasoned from scratch. I can go on and on because we strive to offer items that are as fresh as if you made it at home that very day.

STUFFED SANDWICHES ALL OF YOUR CALORIC CRAVINGS IN THE PALM OF YOUR HAND WRITTEN BY: ELENA KHURY

WELLS FARGO Tip #2 Ò According to the Bureau of Labor Statistic, 5.5 percent of earned income is the average amount people budget for entertainment.

1 THE SUN DEVIL Can you handle the heat of habanero? Try the Sun Devil from Saint Marc in Pacific City, Huntington Beach.

INGREDIENTS: Ò Habanero jack Ò Habanero bacon Ò Smoked tomato jam Saint Marc Pub-Cafe, Bakery & Cheese Affinage 21058 Pacific Coast Hwy Huntington Beach, CA 92648 714.374.1101 www.saintmarcusa.com

FRESH PRINCE Need a recommendation for dinner and a show?

Check out the Wayfarer and order the Fresh Prince. Trust me, this mouthwatering cheesesteak is sure to leave you satisfied and coming back for more.

INGREDIENTS: Ò Cheesesteak Ò Swiss cheese Ò American cheese Ò Mixed peppers Ò Aioli The Wayfarer 843 W 19th St Costa Mesa, CA 92627 949.764.0039 www.wayfarercm.com

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BRISKET SANDWICH Craving Texas style brisket, but not sure where to get it?

Come to Skyloft and try the Brisket Sandwich.

INGREDIENTS: Ò Open-faced texas toast Ò Brisket Ò Au jus Ò SunButter slaw Ò Chives Skyloft 422 S Coast Hwy Laguna Beach, CA 92651 949.715.1550 www.skyloftoc.com

4 SPAGHETTI GRILLED CHEESE Ever wanted to combine Spaghetti and Grilled Cheese? Now you can at Burnt Crumbs in Pacific City, Huntington Beach.

INGREDIENTS: Ò Spaghetti Ò Fresh mozzarella Ò Sourdough bread Burnt Crumbs 21058 Pacific Coast Hwy Huntington Beach, CA 92648 714.374.0777 www.burntcrumbs.com

7 5 ROAST BEEF SPICY Do you love the taste of juicy roast beef? Come try the Roast Beef Spicy from Board & Brew in Anaheim Hills.

6 FRIED CHICKEN SANDWICH This gastropub serves up sandwiches that will make your mouth water. Hot or cold, these sams have it all.

One that we love is the Fried Chicken Sandwich. Yum!

INGREDIENTS: Ò Roast beef Ò Swiss cheese Ò Onions Ò Jalapeño peppers Ò Toasted baguette Ò Aau jus sauce Ò Mayo Ò Dijon mustard

INGREDIENTS: Ò Fried Jidori chicken thigh Ò Thai green curry sauce Ò Bean sprout and herb slaw Ò Toasted peanuts Ò Brioche bun

Board & Brew - Anaheim Hills 5701 E Santa Ana Canyon Rd, Ste P Anaheim, CA 92807 714.685.2188 www.boardandbrew.com

Haven Gastropub Newport Beach 190 South Glassell Street Old Towne Orange, CA 92866 714.221.0680 www.havengastropub.com

TRI TIP SANDWICH In the mood for smoked tri-tip and not sure where to go? Leadbellys Barbecue in Fullerton knows just how to take care of you with the tri tip sandwich served with thinly sliced tri tip, smoked and grilled with pepper jack cheese, onions and peppers on a brioche bun and spicy mustard.

INGREDIENTS: Ò Tri tip Ò Pepper Jack cheese Ò Onions Ò Peppers Ò Brioche Bun Ò Spicy Mustard Leadbellys Barbecue 711 N Placentia Ave Fullerton, CA 92831 714.646.9560

Photos - Saint Marc Pub-Cafe, Bakery & Cheese Affinage & The Wayfarer: Nathan Whelan | Skyloft: Peter Helenius

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Rise to the Challenge FOOD CHALLENGES TO TEST YOUR GRUB SKILLS

CULINARY CONNOISSEUR

Q&A WITH MONA SHAH, MOXXE PR Q: What is your favorite restaurant for a great sandwich?

Mona Shah: It really depends on my mood! If I'm undecided and don't have much time, I'll head to Sessions West Coast Deli or Mendocino Farms—they each have diverse and unique selections, use the best ingredients, and run scratch kitchens, which sets them apart from other sandwich places in Orange County. Of course, I love Chef Deb Schneider's lunch torta at SOL Cocina, Chef Yvon Goetz's lunch "hangar steak" sandwich at The Winery Restaurant, and Chef Greg Daniels' fried chicken sandwich at Haven Gastropub, Chef Noah von Blöm's breakfast muffin at Restaurant Marin, and Chef Kelly Mullarney's Nashville Hot at Bruxie!

Q: What are your favorite ingredients in a sandwich?

MS: I am not a fan of sandwiches that weigh you down. I prefer lots of fresh ingredients that will balance heavier proteins, and I like my bread to complement the ingredients, not overpower them. The last thing I want is to feel like I'm eating a mouthful of bread!

Q: If you can make your own stuffed sandwich, what would it include?

MS: This is a GREAT question because I love stuffed sandwiches! I always gravitate toward something salty—usually a great cheese can satisfy that taste—as well as something bitter, sweet and sour. And it has to be juicy; I like proteins that have a bit of fat content so they aren't so dry and don't need too many sauces to overcompensate. Recently, one of my favorite sandwiches is made by my boyfriend, Max Schlutz, Chef/Partner at Sessions West Coast Deli. His Summer Zephyr is habit forming; it's vegetarian, but it satisfies on so many levels. In fact, it's so good, I ask for it at home all the time (sometimes as a wrap), and my 2-year-old twins are fans too!

Q: What is your ultimate foodie guide tip?

MS: If you're looking for great new finds, explore Instagram—I am guilty of posting most of my meals there at @moxxe! I eat with my eyes first, so I am definitely drawn to social media to see what folks are checking out. I also love popping into new places with friends and trying new things—especially if the restaurant has a bar, it's my favorite spot to share a few dishes and have a drink. I like to be adventurous and right now, there are a lot of great independent restaurants opening up throughout the county just waiting to be discovered!

THE KING

Challenge: Five pound King Burrito with ground beef, rice, beans, tomato, onions, pepper, cheese and lettuce served with guacamole and sour cream, smothered with enchilada sauce.

Prize: Free t-shirt La Casa Garcia lacasagarcia.com

THE OMG BURGER

Challenge: Eight pound OMG Burger with five pounds of ground chuck, 16 slices of aged cheddar, half head of iceberg lettuce, tomatoes, onions, burger aioli, dill pickle chips served on a 14 inch bun and five pounds of fries Prize: A free burger and $500 cash The Catch catchanaheim.com

THE BEAST

Challenge: Over two and a half pounds, this sandwich is piled high with slow smoked pulled pork, pulled BBQ chicken, chopped beef brisket, cole slaw, pickle, sliced red onion and Blake’s BBQ sauce.

Prize: Finish within 20 minutes, and a free t-shirt is yours!

Blake’s Place blakesplacebbq.com

8TH WONDER OF THE WORLD

Challenge: Eat 2 lbs. of Angus beef with six slices of American cheese, shredded lettuce, onions, tomatoes, and “pharmacy sauce” on a huge bun and a pound of fries and a pitcher of drink to wash all that down.

Prize: Finish in less than an hour and you win free Watson’s merchandise, a sundae for your next visit, and your picture on the wall.

Watson’s Soda Fountain and Café www.watsonscafe.com

PERFECT PATTIES

Loaded Dishes

THESE BURGERS ARE LOADED UP AND READY TO BE SERVED WRITTEN BY: CHARLA BATEY

ON A SCALE OF ONE TO FAT

WELLS FARGO Tip #3 Ò When budgeting, separate your wants from your needs. Decide how many times a week you should be eating out.

CILANTRO LIME SHRIMP LOADED SWEET POTATO FRIES Ò When it’s savory, it’s hard to go wrong. These sweet potato fries are topped with minced sautéed shrimp, chopped green onions, cilantro, sawleaf, fresh lime juice and house-made sriracha aioli sauce.

Sawleaf Café sawleaf.com SOOO CALI DOG Ò An all-beef (veggie option available) loaded with wild arugula, spicy basil aioli, crispy onions and fresh avocado. Cue the California dreams.

Dog Haus doghaus.com THE MILLER SPECIAL Ò A meat lover’s dream loaded with massive amounts of pepperoni, sausage, ham, ground beef and of course bacon! Thin crust, skinny and deep-dish options available as well as gluten free and megagrain crust.

Fresh Brothers freshbrothers.com CHOWDER FRIES Ò Natural-cut fries are stellar on their own. This dish takes them to the next level smothered in creamy New England clam chowder and bacon.

Slapfish slapfishrestaurant.com

1 BEHIND THE WALL BURGER AWARD: Sauciest The Wall 80 Plaza Square Orange, CA 92868 thewallrestaurant.com

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CHILI MAC N’ CHEESE Ò Bring on the comfort food! Macaroni mixed with hearty cheese sauce, chili, bacon, herb bread crumbs, and green onions to give you all the feels.

The Kroft thekroft.com

“My inspiration comes from going out to eat, reading books, talking to my fellow cooks and traveling.”—Brian Jenzer

WELLS FARGO Tip #4

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Ò Alcohol can add to the dinner bill quite a bit, so consider other options and have a drink at home after the meal.

TERLINGUA BURGER AWARD: Meatiest Hopdoddy Burger Bar 3030 El Camino Real Tustin, CA 92782 www.hopdoddy.com

3 ITALIAN STALLION

Photos - The Wall, Hopdoddy Burger Bar, Old Crow Smokehouse, SOCIAL Costa Mesa & Pie Dog: Nathan Whelan | Crow Burger Kitchen: Peter Helenius

AWARD: Best Bun GD Bro Burger 2321 E 4th St Santa Ana, CA 92705 www.gdbroburger.com

5 OLD CROW COWBOY BURGER

WELLS FARGO Tip #5 Ò Everyone should reevaluate their budget and their budget process from time to time. You are on track if you are paying down your debts, saving some money and still enjoying life.

If not, make some adjustments.

WELLS FARGO Tip #6

AWARD: Juiciest Bacon Old Crow Smokehouse 21022 Pacific Coast Hwy B230 Huntington Beach, CA 92648 www.oldcrowsmokehouse.com

6 DRIVE THRU BURGER AWARD: Most Gourmet SOCIAL Costa Mesa 512 W 19th St Costa Mesa, CA 92627 www.socialcostamesa.com

Ò Some people track credit card rewards and redeem them regularly. You may have earned enough rewards to offset a special evening out.

Q&A WITH BRIAN JENZER, EXECUTIVE CHEF, SOCIAL COSTA MESA

4 GREEN LABEL BURGER AWARD: Most Savory Crow Burger Kitchen 3107 Newport Blvd Newport Beach, CA 92663 crowburgerkitchen.com

7 WELLS FARGO Tip #7 Ò Fill an envelope with cash labeled “eating out” each month so that you don’t accidently go over your budget.

HOTBOX BURGER AWARD: Cheesiest Pie Dog 229 E Commonwealth Ave Ste A Fullerton, CA 92832 piedogfullerton.com

PUPPY BURGER PATTY Ò Enjoy lunch with human’s best friend on the dog friendly patio. Four legged patrons will dine on an 8 oz. burger made from Ground Chuck—the same burger patty served to twolegged patrons. The puppy version is prepared medium rare, but our furry friends must be leashed at all time to enjoy this al fresco dining experience. Price: $5 The Alley www.thealleynewportbeach.com

KING OF CUISINE Q: For a first time visitor to SOCIAL, what in your opinion are three “musttry” dishes?

Brian Jenzer: The octopus, our big board branzino and our hand made pasta, which is called Tagliatelle [part of the Pasta All’Amatriciana dish].

Q: What makes these three unique?

BJ: Everything from start to finish is handmade here from scratch. We slow braise the octopus for the octopus salad and then we grill it. All the dishes have multiple steps, but they are very simple once you try it. However, the cooking process is a lot of work. It’s a cool thing.

Q: Your Drive Thru Burger is a popular dish and featured this month. What makes it special?

BJ: We use Akaushi beef, which is a type of Wagyu ground beef and our bread is awesome. It’s brioche bread from an artisan

bakery where they make a certain size for us with sesame seeds on top.

Everything else like our pickles and garlic aioli is made in house. And we use American cheese because it melts the best.

Q: How did it evolve into the dish that is on the menu today?

BJ: The burger was originally on the menu when I first started, two months after SOCIAL opened. Our whole thing is to keep it consistent, so within the two years that it’s been here, it’s only gotten better. We got a better recipe for our pickles and we sourced better bread. Our recipe for our bone marrow butter also got better. The burger gets better and better as we grow.

Q: Where do you draw your inspiration?

BJ: My inspiration comes from going out to eat, reading books, talking to my fellow cooks and traveling.

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MONKEY BUSINESS SOCIAL COSTA MESA BRINGS IN MONKEY SHOULDER TO MAKE AN IMPRESSION WRITTEN BY: ALANA ARONSON PHOTOGRAPHED BY: NATHAN WHELAN

Monkey Shoulder is a blended single malt Scotch whisky that is creatively utilized by some of Orange County’s most popular locales.

Using single malt Scotch whisky from three Speyside distilleries, the flavor of Monkey Shoulder is unique but incredibly versatile. Bar Director at SOCIAL Costa Mesa, David Valiante, pairs the whisky with the fruity flavors of banana and lemon, and spices it up with cinnamon and ginger. For a cocktail that will make an impression on even the most experienced palates, “Monkey Business” at SOCIAL is a must.

“MONKEY BUSINESS”

Monkey Shoulder Mixes Up SOCIAL’s Cocktail List • 1.5 Monkey Shoulder • 2/3 oz Giffard Banana • 1/2 oz Amontillado Sherry • 0.75 oz Lemon • 1/3 oz Ginger Syrup • 1/2 oz Cinnamon Syrup • 3 dashes Jamaican #2 Bitters

William Grant & Sons www.williamgrant.com @monkeyshoulder3 Photoshoot Location: SOCIAL Costa Mesa 512 W 19th St Costa Mesa, CA 92627 ​949.642.2425 www.socialcostamesa.com

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MATCH MADE IN HEAVEN

Monkey Business is Best Paired With SOCIAL’s Smoked Bone Marrow Ingredients: • Smoked Bone Marrow • Bacon Marmalade • Petit Pimento Grilled Cheeses

ÜBER SWEET DESSERTS ICE CREAM OVERFLOWIN’, NUTELLA STUFFIN’, AND HONEY DRIPPIN’ DESSERT OVERLOAD WRITTEN BY: GABRIELLE ABENOJA

Nutella Calzone

Pizza:90

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ICE CREAM WITH A TWIST

AUNTIE’S FRIED COOKIES

THE PUFFLE CONE

FUN FACT: Wholesome ingredients such as fresh milk, fresh cream, and fresh fruit are churned together using state-ofthe-art technology are what provide the base of this delightfully sweet dessert. Go for the dulcede-leche ice cream in a croissant with amaretto / chocolate hazelnut drizzle.

FUN FACT: When you experience Auntie’s Fried Cookies, pay attention to the soft, creamy, cool texture of vanilla bean ice cream as it melts into the crisp layer of fried excellence surrounding a soft, chewy cookie dough interior.

FUN FACT: It is an ice cream cone that has the texture of bubble wrap! This adorable receptacle holds ice cream handcrafted in front of your eyes. Yes! Science!

Churned Creamery 2493 Park Ave Tustin, CA 92782 www.churnedcreamery.com

Mesa 725 Baker St Costa Mesa, CA 92626 714.557.6700 www.mesacostamesa.com

Cauldron Ice Cream 1421 W MacArthur Blvd Santa Ana, CA 92704 657.245.3442 www.cauldronicecream.com

Strawberry Shortcrêpe Ò Picture a crepe, a large, almost sheet-like version of a pancake. Now layer it with Speculoos (cookie butter), fresh strawberries, fresh banana slices, and (for that added bit of texture) some finely ground graham cracker crumbles.

Form this creation into a cone and inside, gently scoop some strawberry gelato into the crepe. Finish with a dollop of cool whip and dessert to your heart’s content! Could possibly be sufficient for two, but why would you want to share? The Crepe Coop | www.crepecoop.com

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Darren Hoshide, Costa Mesa Branch Manager Ò Darren takes his staff to Cucina Roma for special occasions like retirements and promotions. He also recently celebrated his anniversary here with his wife. www.cucinaroma.com

Recently voted as best pizza in the city of Irvine, Pizza:90 Neapolitan Pizzeria is a long-time staple in the community. Just now dipping your toe in the Pizza:90 waters? Start simply, and end sweetly. To start, go for the classic Margherita Pizza: a simply made tomato sauce topped with dollops of fresh clouds of mozzarella cheese and accented with fresh basil leaves. Pair this with something light and crisp: A blood orange soda is always great. Or, if a slightly more bitter taste is to your favor, give 21st Amendment’s Hell or High Watermelon Wheat beer a shot. It is crisp, light, and builds you up for dessert.

Who can honestly pass a jar of Nutella without feeling a sense of yearning? Now, stick that glob of chocolatehazelnut deliciousness into a pocket of soft, easy-to-biteinto dough. Warm, fresh out of the oven, topped with a cloud of powdered sugar and a drizzle of chocolate.

Enveloped in a cloud of soft, buttery, pizza dough, each bite drips of melted hazelnut and chocolate.

When you want to indulge, let Pizza:90’s Nutella Calzone steal a pizza your heart.

INGREDIENTS: Ò chocolate hazelnut spread Ò fresh dough Ò powdered sugar Ò hazelnut drizzle Pizza:90 Alton Square 5365 Alton Pkwy Ste I Irvine, CA 92604 www.pizza90.com

4 DARLING FUN FACT: Each of HoneyMee’s desserts come with complimentary cornflakes. For that satisfying crunch, be sure to ask for some!

HoneyMee 17595 Harvard Ave, Ste E Irvine, CA 92614 www.honeymee.com

5 COOKIE MONSTER FUN FACT: Along with a plethora of ice cream flavors to choose from, there are a great amount of toppings. Try the Cookie Monster Ice cream and cookie crisps in a milky bun!

Afters Ice Cream 1835 Newport Blvd Costa Mesa, CA 92627 www.aftersicecream.com

6 CARAMEL POP CHURRO FUN FACT: When a churro just feels incomplete, try dunking it in some soft serve and topping it with caramel popcorn!

The Loop Handcrafted Churros 9729 Bolsa Ave Westminster, CA 92683 714.713.8570 www.theloopchurros.com

Ashley Hill, Los Olivos Branch Manager Ò Ashley and her team celebrate at Capital Seafood Restaurant. “Not only does it have the best seafood in town,” she says, “it is the restaurant of a long time customer.” www.spectrum.capital-seafood.com

7 HAWAIIAN STICKY BUN FUN FACT: Beloved for it’s sweet tasting, soft interior, and (when toasted) crispy exterior it is commonly consumed as a snack, for sweet sliders, or as a fun twist on a dinner roll.

Beach Barrel Grill 3305 Newport Blvd. Ste E Newport Beach, CA 92663 949.531.6222 www.thebeachbarrel.com

8 BANANARAMA FUN FACT: With carmelized bananas, the Quiet Woman bakes a buttery pound cake and moist brownie.

The Quiet Woman 3224 E Coast Hwy Corona del Mar, CA 92625 949.640.7440 www.quietwoman.com

Aryan Fahimy, Laguna Beach Branch Manager Ò Ari’s favorite place for dinner or happy hour in town is Carmelita’s. “The food is so fresh and I always feel welcome,” Fahimy says. “Located just a few steps from the beach, it creates an atmosphere that couldn’t be better!” www.carmelitaskdm.com

Photos - Pizza:90: Peter Helenius | The Crepe Coop & HoneyMee: Kolini Faagata | The Ritz Prime Seafood: Nathan Whelan

DELECTABLE DULCE DE LECHE MOUSSE Q&A WITH GEORGE NEYRA, EXECUTIVE CHEF OF THE RITZ PRIME SEAFOOD Q: What is the story behind the Dulce De Leche Mousse?

George Neyra: It reminds me of a traditional manjar blanco or manjar de leche – Latin American delicacies that are milk-based, which is used in my favorite Alfajores (Peruvian shortbread-style cookies).

Q: What makes it unique?

GN: It's very light and airy and made with high quality 32 percent dulcey blond chocolate from Valrhona. Dulcey is unlike other white chocolates because it is less sweet and easier to incorporate into the other ingredients in a recipe.

Q: How does it fit into and compliment the menu at The Ritz Prime Seafood?

GN: This dessert is a mix of old style flavors with my own contemporary twist – just like our other new menu items.

Q: What is the perfect three-course menu at The Ritz Prime Seafood?

GN: For a perfect three-course meal, I would start with a Seafood Bazaar, a platter of cold seafood including Maine lobster, shrimp, East and West Coast oysters, king crab and Manila clams.

Then I would order our 16 oz. bone in rib eye and finish, of course, with the Dulce de Leche Mousse.

Q: If you were to order a drink to pair with the Dulce De Leche Mousse, what would the drink be?

GN: My recommendation would be a simple Grey Goose Vodka on the rocks with a couple of lime wedges.

The Ritz Prime Seafood 2801 W Coast Hwy, Newport Beach, CA 92663 949.720.1800 | www.ritzprimeseafood.com

Emmanuel Valle, Tustin Legacy Branch Manager Ò Emmanuel takes his staff to The Winery Restaurant and Wine Bar to celebrate promotions.

Recently they celebrated here when one of his bankers received his financial licensing. www.thewinerynewport.com

Angelica Nunez, Orange North Tustin Branch Manager Ò Angelica likes to unwind with friends after work at Citrus City Grille. www.citruscitygrille.com

HEALTHY FATS

Ñ Beach Hut Deli

...IN CASE YOU’RE STICKING WITH YOUR RESOLUTIONS WRITTEN BY: ERICA JOHNSON

Most of us have realized that eating right and exercising is not only the best way to keep us looking good now, but it is also the best way to keep us healthy in the long-term—like having a Health Savings Account. When it comes to dining out, Orange County has many wonderful places where you will find delicious options that work perfectly for a healthy lifestyle.

Top Food Apps

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You’re on the go and not sure where to wind up for food. Check out any one of these apps for your dining needs. Book a reservation, read reviews, find out how to tip or check out nearby takeout options.

CRAB OMELETTE WITH EGG WHITES

KITCHEN STORIES Must Make: Steamed Pork Buns OPENTABLE Must Make Reservation: Bluegold

The Lighthouse Bayview Cafe www.thelighthousenb.com

POSTMATES Must Order: The Donuttery GRUBHUB Must Order: Native Foods Cafe DOOR DASH Must Order: Good Choice Sushi TENDER Must Swipe Right: Tiramisu UBEREATS Must Order: The Halal Guys YELP EAT24 Must Order: Carolina’s Italian Restaurant ZAGAT Must Order: Linx

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WELLS FARGO Tip #8 Ò If you love dinners out but are having a hard time affording them, try taking your lunch to work and making your own coffee in the morning and using those savings to fund your evening entertainment.

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SCOTTISH STEELHEAD “SALMON”

LA JOLLA

AHI POKE AND SEAWEED SALAD

Ò Get your Omega-3s by ordering the Scottish Steelhead “Salmon” with smoked onion farro, arugula, roasted beet and cilantro pumpkin seed pesto.

Making sure to include “good fats” (like salmon) in your diet will help to reduce inflammation in the blood vessels, one of the leading causes of heart disease.

Ò A great and healthy alternative to the average sandwich is the new La Jolla sandwich at Beach Hut Deli. Enjoy avocado, blue cheese and Balsamic vinaigrette, with mayo, pickles, tomatoes, onions, and spinach all wrapped up in a gluten free tortilla. By choosing a wrap instead of bread, you can can get about 5 grams of fiber with no trans fats.

Ò Ahi Poke is a favorite in Southern California and Bear Flag’s delicious, incredibly fresh Poke pleases even the most discriminating Poke lover.

Seaweed Salad has many benefits including the fact that seaweed contains a large amount of Vitamin C. In addition, the natural iodine helps to maintain healthy thyroid function.

True Food Kitchen www.truefoodkitchen.com

Beach Hut Deli www.beachhutdeli.com

Bear Flag Fish Co. www.bearflagfishco.com

5 GRILLED PRAWN SALAD Ò The Grilled Prawn Salad is one of Executive Chef Brian Black’s favorites because “it takes light ingredients yet creates full bodied flavor. The avocado is rich in good fat and the cucumber and chili helps digestion. It satiates all of your taste buds with a healthy alternative and a sense of fulfillment.”

Tangata Restaurant at Bowers Museum www.patinagroup.com/ tangata-restaurant

Photos - True Food Kitchen & The Lighthouse Bayview Cafe: Peter Helenius | Tangata Restaurant at Bowers Museum: Adam Gil | Beach Hut Deli: Bradley Blackburn

Ò Start the day off right with a delicious Crab Omelette with egg whites made to order with herbs, mozzarella cheese and asparagus salad. By choosing egg whites instead of eggs with the yolks, you will be leaving out the fat and cholesterol, getting nearly 4 grams of protein per egg and reducing the calorie count from 71 to about 17.

Photos - Tangata Restaurant at Bowers Museum: Adam Gil

Tangata Restaurant at Bowers Museum www.patinagroup.com/tangata-restaurant

BACK TO BLACK

Q&A WITH EXECUTIVE CHEF BRIAN BLACK OF TANGATA RESTAURANT AT THE BOWERS MUSEUM Q: What are your favorite items on Tangata’s menu and why?

Brian Black: There are many items on the Tangata menu I would indulge in on a daily basis. My favorites really exemplify my cooking philosophy.

First, there is the Loch Duarte Salmon with heirloom bean salad, fall squash, green tomato and charred onion relish.

This says fresh, sustainable, and local.

It is a sustainable farm raised salmon, raised in an organic environment. The Indian runner beans are delectable and each gives an individual flavor and texture. The mix is spectacular! Another favorite is the Blackened Tuna Ceviche.

It just screams Southern California and has a very bright and bold flavor dynamic. The tuna is sustainable with a fun twist on classic Hispanic ceviche with a Japanese influence.

Q: How important are organic and sustainable ingredients?

BB: Sustainable and organic ingredients are of the utmost importance. I really enjoy hearing about the up and coming effort across the country to embrace and respect the local farmers and the local chefs that continue to support them. To protect the environment, for the future, we need to come together as a team and fight the good fight. I believe the right time is now. People are more aware than ever of what and how to eat.

I love to eat and want to eat the right way for the future!

Q: You have had a great career in some interesting places including the MGM Grand in Las Vegas and The Montage, what brought you to Tangata?

BB: Honestly, the Patina Group brought me to Tangata. I have had the opportunity to experience many different aspects of the business in my culinary career. I saw the opportunity within the Patina Group and quickly jumped on it. I believe with the ever changing environment of chefs, there is always something to learn. My new school is the Patina Group.

Q: What makes dining in Orange County different from other places?

BB: Orange County is a very beautiful and blessed environment. The beaches, cities and quality of life are incredible. Up and coming, it lays its value on being comfortable as well as exciting in the culinary world. I believe this will be a nationwide dining destination in the future.

Q: What does the new year hold for you and Tangata?

BB: Tangata, in the new year, holds the attraction of creating a new dining experience that a new generation can talk to. We are committed to bringing an experience that can be enjoyed by all. Working closely with the Bowers Museum, the team elevates the museum by reflecting the exhibits in its cuisine.

WELLS FARGO Tip #9 Ò Take advantage of your online banking’s full range of budgeting options, many will break down your spending into categories.

You can compare your grocery bill with your eating out bill and decide how you want to make adjustments.

WELLS FARGO Tip #10 Ò Check to see if your favorite restaurant has a rewards plan and take advantage of it. But read the fine print first to make sure that the rules fit with your lifestyle.

THE DEEP BLUE SEA SANTA MONICA SEAFOOD SERVES UP FABULOUS FILETS WRITTEN BY: ALANA ARONSON PHOTOGRAPHED BY: BRADLEY BLACKBURN

“Opah is a rich, full flavored fish with a healthy oil content that is versatile to many cooking methods.”

Santa Monica Seafood is a local favorite for residents of Southern California. Their fresh market fish is essential to the perfect weeknight dinner, and the café on site is full of delicious items from Cioppino to grilled fish plates to decadent lobster rolls. We had the opportunity to ask Rene Alcala, an Expert Seafood Specialist at Santa Monica Seafood’s Costa Mesa location, a little bit about one of his favorite fish, Opah.

“Opah is a rich, full flavored fish with a healthy oil content that is versatile to many cooking methods,” says Rene.

His preferred method of cooking the fish is to “marinate the fillets in Santa Monica Seafood Poke Sauce and grill them medium rare.” Alcala suggests making fish tacos with the grilled fillets or serving it over greens with mango salsa for a fresh salad. With such a “sweet and moist” essence, he opts for pairing any Opah dish with a Sauvignon Blanc or Chardonnay as dry, white wine balances the dish beautifully. Essence, he opts for pairing any Opah dish with a sauvignon blanc or Chardonnay as dry, white wine balances the dish beautifully.

Santa Monica Seafood, Costa Mesa 154 E 17th St Costa Mesa, CA 92627 949.574.8862 www.smseafoodmarket.com 78 LOCALE MAGAZINE

WHAT’S IN A NAME? “Opah” is also known as Moonfish.

It has a beautiful red and silver coloring, with spots of white on the body.

NO FISHY BUSINESS HERE Santa Monica Seafood offers many sustainable seafood choices, and they are industry leaders in the promotion of sustainable, responsible fishing efforts worldwide.

COLETTE’S CATERING 1568 Kimberly Ave Fullerton, CA 92831 714.447.9190 www.colettesevents.com

souped up

ME AL S DECONSTRUCTED

COLETTE’S CATERING SERVES A CIOPPINO THAT COMPLEMENTS ANY OCCASION

WRITTEN BY: IYANA EDOUARD

PHOTOGRAPHED BY: REBECCA GNASSO

CIOPPINO

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The seafood ingredients of the meal looked like they were pulled fresh off the boat, and the aroma of each vegetable and seasoning smelled like a farmers market.

History, Served Warm: Considered an Italian-American dish, Cioppino originated from San Francisco, CA Don’t Forget Dessert!

CIOPPINO Ingredients:

1. King Crab 2. Manila Clams 3. PEI Mussels 4. Baja Shrimp 5. Grilled Sourdough Bread 6. Garlic 7. Fennel Blossoms 8. Fennel 9. Heirloom Tomatoes 10. Shallot 11. Basil 12. Heirloom Carrots 13. Local Seabass 14. Tomato Fennel Broth

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Colette’s Catering has a phenomenal team of chefs. Let the Cioppino be the start for your first course, and bring in fresh pastries or a decadent cake to close the show.

t’s that time of year again, a time for warm and delicious comfort food. As the weather remains cool and the holidays wind down, most of us still crave filling meals, that warm us up in all the right places. Regardless of the season, party, event, or any special occasion they all call for memorable dishes to bring or serve. Yes, you could bring a store bought pre-made meal but that is definitely not warm and cozy food. Finding a good caterer for a party at any time of the year can be a challenge, especially if some have dietary restrictions. However, Colette’s Catering in Fullerton can truly accommodate to all while also providing amazing meals for any event, big or small.

Colette’s customizes menus and pricing based on the client’s particular needs. They also include event packaging and full service options, cater to all types of budgets and dietary needs, and will even build a kitchen on site for events when necessary—They do it all.

The catering company first began as a one woman operation in 1992. The company has now rightfully acquired a dedicated following of loyal customers and staff that truly loves working there, which includes their Executive Chef Colleen Zielinski. Chef Colleen truly loves food and the creativity that comes with it. Being a catering chef in particular allows her to be creative with customizing menus for weddings, themed events or putting a twist on

Q&A With Chef COLLEEN ZIELINSKI of COLETTE’S CATERING:

classic dishes. Chef Colleen decided to make a fisherman’s stew called Cioppino.

This recipe is popular due to the ability to tailor ingredients to taste and has a “heartwarming” flavor, no matter the combination. It’s popularity is also because the ingredients are so delicious and fresh.

Before even creating the full dish, each ingredient looked and smelled incredibly fresh and delicious.

The seafood ingredients of the meal looked like they were pulled fresh off the boat, and the aroma of each vegetable and seasoning smelled like a farmers market. Dip the sourdough bread in the tomato fennel broth with bits of clam. Crab, mussels, and all of its seasons and spices on top.

The combination of the crunch of the bread with the smokiness of the broth, the savory, buttery flavors of the seafood, the sharpness of the fennel and sweetness of basil just melt in your mouth.

Even if you aren’t one to usually enjoy seafood, you would fall in love with this dish.

If Chef Colleen’s passion for creating good food doesn’t convince you to book Colette’s Catering sometime in the near future, I don’t know what will.

Maybe the fact that they only used fresh seasonal locally sourced ingredients—and make everything in house, from the bread to the delicious sauces and soups. As she put together this winter-friendly dish, she remembered what she loved about food in the first place, which is the ability to always make something delicious that people will love.

The savory, buttery flavors of the seafood, the sharpness of the fennel and sweetness of basil just melt in your mouth.

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Q: What is your culinary background?

Colleen Zielinski: I attended Kendall College in Chicago for culinary school and then began as a cook at the Four Seasons Hotel in Chicago. My catering career began with a top catering company in Chicago, where I refined my catering skills. After, I moved to California and worked for Wolfgang Puck Catering in Hollywood.

Q: There are a lot of great reviews, especially for wedding catering, why do you think your food and service ranks so well?

CZ: We pride ourselves in creating an amazing experience from start to finish. It’s a team effort. It’s an amazing feeling to know what we produce will create memories that will last a lifetime.

Q: What advice do you have for anyone interested in or starting out in the professional catering industry?

CZ: It’s gotta come from your heart, you’ve got to be passionate about it.

Catering can be challenging and fun—every day is something different, a new challenge, a new adventure.

I would suggest working in a professional kitchen before investing in culinary school.

It’s not all the glitz and glam you see on T.V. I try to stay humble and that’s what pushes me to work harder. I wouldn’t want to do anything else, the whole reason I cook is to make people happy.

EAT/DRINK

DRINK CARTS Be Sure to Catch These Drinks on Wheels WRITTEN BY: NICOLE HAKIM PHOTOGRAPHED BY: IAN ROBINSON

Everyone loves food trucks—they have become a sort of staple in life, easily found at every convention, block party, music festival and downtown event. However, it is important to note that many moments in history have revolved around not only food, but great drinks as well. And the best part about the drinks we enjoy today is that you don’t need to sit in a speakeasy or coffee shop in order to enjoy it, you can get them on the go from a drink truck!

ROAD SODA Sip This: Lavender Paloma Ò Road Soda takes the idea of an elegant and sophisticated speakeasy with an outdoor feel and provides a number of different drinks, but specializes in craft cocktails, which are made with organic fruits, ingredients and 100 percent freshly squeezed juices. One of the more popular drinks is the Lavender Paloma made with fresh lime juice, grapefruit, lavender and sparkling water. roadsoda.bar

HAOLE BOYS SHAVE ICE Sip This: Hawaiian Shave Ice Ò Opened in 2014, the Haole Boys Shave Ice aims to bring the experience of Hawaii to those around Orange, Los Angeles and San Diego counties. As the name suggests, the specialty is authentic Hawaiian Shave Ice, a refreshingly soft treat that bursts with flavor as it melts in customers’ mouths.

You can enjoy a number of flavors, including Cake Batter, Lychee and Tiger's Blood if you crave that extra kick. hbshaveice.com

RASTA RITA MARGARITA Sip This: Classic Margarita Ò Rasta Rita Margarita travels all over Southern California, but is known to make trips as far south as San Diego and as far east as Las Vegas. It specializes in margaritas—of course—and though one would expect the most elaborate and unique drink to be the best selling one, the most popular drink is actually the Classic Margarita.

Made with tequila, triple sec, lemon juice, sweet and sour mix and agave nectar, thousands of these drinks can be sold, depending on the size of the event. rastarita.com

MOONWOOD COFFEE COMPANY Sip This: Pour Over Coffee Ò Established in Fullerton, Moonwood Coffee Company aims to bring gourmet coffee to all its customers with a vintage feel and modern coffee visual that will make an event one to remember.

Moonwood offers a variety of products, but it’s most popular are the Affogato Dessert and organic pour over coffee. moonwoodcoffee.com

Road Soda

PHOTOSHOOT LOCATION: Huntington Beach

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FRIJOLITO’S MOBILE COFFEE SHOP Sip This: Mariachi Loco Ò Established in 2009, Frijolito’s Coffee Shop is able to travel across the United States, providing many different events with delicious and cultural cups of coffee. As expected, Frijolito’s specializes in coffee, but it is so much more than that because— through its mobility—it provides people around the country with not only coffee, but also the culture that comes from all over Latin America.

You can enjoy a variety of handcrafted signature drinks such as the Mariachi Loco, El Coqui and more. frijolitosmobilecoffee. com

RIIP BEER Sip This: Dan K IPA Ò If one is in the mood for beer, Riip Beer will deliver growlers or bottles of beers to the homes of those who order them. The employees take their passion for beer seriously and make the specialized craft beer themselves.

Riip Beer’s most popular drinks are the Dan K IPA and the Supercali IPA, the latter of which won at the Great American Beer Festival. riipbeer.com

AUSSIE BEAN Sip This: Aussie Bean Flat White Ò Providing naturally sweet coffee, the Aussie Bean offers inhouse roasted artisan coffee from the world’s best coffee regions to give you an authentic experience.

A full service mobile bar provides an Australian-style to a number of events— parties, weddings, festivals and more— with a variety of drinks such as the Aussie Bean Flat White made from Ristretto espresso, steamed milk, and smooth velvet foam. theaussiebean.com

URBAN ESPRESSO Sip This: Nutella Latte Ò Providing the finest espresso bars and food services, Urban Espresso offers its services to those in and around Los Angeles and Orange counties.

Not only can you find espressos, but you can also enjoy items from a smoothie bar and blended coffee drinks. The most popular drink is the Nutella Latte made with sweet Ghirardelli chocolate, hazel, espresso and warmed steam milk. urbanespresso.coffee

DRINK EXPERT

CLINK, DRINK & BE MERRY THESE EXPERTS RAISE A GLASS TO THEIR FAVORITE DRINKS IN OC

WRITTEN BY: ERICA JOHNSON

Photo By: Natasha Lee

PHOTOGRAPHED BY: NATASHA LEE & BRIANNA MOSS

PHOTOSHOOT LOCATION: 1317 5th St Santa Monica, CA 90401 www.infusespirits.com

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Anything you could possibly desire in the realm of food and drink can be found in Orange County. There are

endless options for discriminating tastes and we are very lucky indeed to have so many great Chefs, Mixologists and Sommeliers at the top of their game in OC. Whether your thing is fine wine, craft cocktails, a great cup of coffee or the perfect mug of beer, your heart’s desire can most likely be found just a short trip down the road.

Here are nine of Orange County’s Drink Experts that are continuously raising the bar. Their backgrounds are varied, but the goal is always the same: To bring the very best to their patrons and delight the senses with the most delicious concoctions they can imagine.

Aaron Reid COCKTAIL CURATOR, HOLIDAY SOCIAL COCKTAIL LOUNGE Q: If you could drink one thing in Orange County for the rest of your life (not at your bar) what would it be?

Aaron Reid: The Bungalow has a drink called Shooting the Pier—made with fresh pureed watermelon, Tito’s Vodka and basil—just delicious.

Seth Benhaim CEO, INFUSE SPIRITS Q: If you could drink one thing in Orange County for the rest of your life (not utilizing Infuse) what would it be?

Seth Benhaim: If it's not Infuse Spirits, it’s most likely bourbon. ​I enjoy the Mason's Manhattan at H.H. Cottons in San Clemente. I have ​a love for bourbon cocktails, and the Mason's Manhattan at H.H. Cottons takes the cake—even though I'm an old-fashioned drinker.

Q: What are your three can’t-live-without spirits to mix with?

SB: Vodka is the spirit of all spirits—it is a blank canvas on which a great bartender can paint their masterpiece. For now, vodka is my canvas of choice when creating new infusions. I'm a huge fan of everything coffee, since coffee infusions tend to bitter if you don't pull the beans after a few days.

It's old school, but I still love Kahlua. ​I've seen The Big Lebowski one too many times. I have ​also ​been using a lot of Mezcal in place of tequila lately.

PHOTOSHOOT LOCATION: 1317 5th St Santa Monica, CA 90401 www.infusespirits.com

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Q: What is your favorite drink to make at home?

SB: I make a mean Bloody Mary—but I don't drink them! For myself, I drink most spirits straight or stick with the classics like an old fashioned or margarita, usually with an Infuse kick for fun.

Q: What are your three can’t-live-without spirits to mix with?

AR: Whiskey, Vodka and Tequila—because with those, the possibilities are endless.

Q: What is your favorite drink to make at Holiday?

AR: It’s called Pigs in a Blanket—made with WhistlePig Whiskey, WhistlePig Maple Syrup (which is aged in a whiskey barrel for one year), served on ice with a slice of bacon!

It’s definitely unique and people just love it.

HOLIDAY SOCIAL COCKTAIL LOUNGE 719 W 19th St Costa Mesa, CA 92627 949.371.9992 www.holidaycm.com

Photos - Infuse Spirits: Natasha Lee | Holiday Social Cocktail Lounge & Sidedoor/Five Crowns: Brianna Moss

Randy Thais LEAD BARMAN, FIVE CROWNS AND SIDEDOOR Q: If you could drink one thing in Orange County for the rest of your life (not from your restaurant) what would it be?

Randy Thais: Cigarettes & Coffee at ARC Food & Libations, Costa Mesa.

Bar Chef, Koire Rogers was previously with Five Crowns and this drink is a masterpiece. Every single time I go there, it’s the only drink I’m going to order.

Q: What are your three can’t-live-without spirits to mix with?

RT: Rye, because I love that hot spiciness that it brings to a drink. Gin—it’s a classic that people claim they don’t like so I

love to make a drink that proves them wrong. This ain’t your Grandpa’s Gin! Amaro—it’s a bittersweet liqueur that makes everything just delicious.

Q: What is your favorite drink to make at Five Crowns?

RT: The Ugly Gentleman—I like cocktails that please all of the senses. This drink has become the most popular and even those people that claim they don’t like Whiskey, love this one. Made with rye, Amaro, bitters and a drop of sesame oil and poured over ice into a glass that has been “smoked” with maple wood, it’s not just a drink, it’s a performance.

SIDEDOOR / FIVE CROWNS 3801 East Coast Hwy Corona del Mar, CA 92625 www.sidedoorcdm.com www.lawrysonline.com/ five-crowns

Matt Watkins BEVERAGE MANAGER, NORTH ITALIA, IRVINE Q: If you could drink one thing in Orange County for the rest of your life (not from your restaurant) what would it be?

Matt Watkins: One of my best friends, Casey Lyons is one of the lead bartenders at SOCIAL in Costa Mesa and I love to go and see what he cooks up. One of the cocktails Casey invented is called Hoppy Daze, which includes a hopped pineapple shrub and rye gin and I could drink that forever.

Q: What are your three can’t-live-without spirits to mix with?

MW: Rye whiskey—I need to have that in my arsenal—it’s so unique and adds a spicy dimension to cocktails. I’m also a rye whiskey advocate, so there’s that. Anything from St. George; the spirits they produce are all outstanding. I recently discovered their Spiced Pear Liqueur and instantly fell in love. It tastes like Autumn and is a great addition to any cocktail. Fee Brothers Black Walnut Bitters—I couldn’t be at a bar without it. It’s potent, has a nutty profile and it can be used in a vast array of cocktails.

Q: Tell us about your favorite drink at North Italia.

MW: Our Beverage Director Mat Snapp is very good at what he does and he put a cocktail together that was unlike anything I had before.

The Ducati is a combination of Anejo Tequila, blood orange liqueur and Grappa...this cocktail is magical. As far as wine, I fell in love with a white wine called Vermentino, it’s a light, crisp Italian wine with notes of tropical fruits.

NORTH ITALIA 2957 Michelson Dr Irvine, CA 92612 949.629.7060 www.northitaliarestaurant.com

Oscar Castro OWNER OPERATOR, EL RASPADITO

Q: What are your three can’t-livewithout ingredients to mix with?

OC: Chamoy sauce is the basis for our signature drinks, like the Chamango— which has chunks of fresh mango. It’s a perfect combination of sweet, sour and spicy and it makes any drink delicious.

EL RASPADITO 1710 17th St A, Santa Ana, CA 92705 714.866.8835 90 LOCALE MAGAZINE

Chile de árbol is the pepper that is featured in several of our drinks. When someone says they like it “really spicy”, I have to look them in the eye and make absolutely sure that they mean SPICY and then we make it according to their taste.

We can always add more but you can’t take it out once it’s in there. I add fresh lime juice to many of our drinks; it is really refreshing and people love that it hits all the senses.

Q: What is your favorite drink at El Raspadito?

OC: Depends on what day of the week! I love it all but I’m really a fan of the Guava/ Lime. The guava is fresh and it’s just a perfect combination.

CERTIFIED SOMMELIER, THE HOBBIT Q: If you could drink one thing in Orange County for the rest of your life (not from your restaurant) what would it be?

Amy Cody: Haven Gastropub has fantastic craft beers and an amazing drink called Brooklyn Cocktail with Redemption rye, Luxardo Maraschino and house cherry. It’s just delicious.

Q: What are your three can’t-live-without spirits to mix with?

AC: Bourbon—I love the warmth. It reminds me of sitting by the fire on a cold night. I like the complex flavors [of gin], the fragrance and the floral notes that are used. It can work with anything. Riesling wine [is] my personal favorite. The grape is wonderful but it’s deeper than that. The region where it is from, the way the grapes are grown and how they are picked—it’s just incredible that a tiny fruit can impart such flavor.

Q: What is your favorite drink at The Hobbit?

AC: We have a drink called Three’s Company. it has Knob Creek Bourbon, orange bitters, Amaro Montenegro and and sherry.

We come up with new cocktails for every season and this one is a favorite.

THE HOBBIT 2932 E Chapman Ave Orange, CA 92869 714.997.1972 www.hobbitrestaurant.com

Photos - North Italia, El Raspadito & The Hobbit: Brianna Moss

Q: If you could drink one thing for the rest of your life in Orange County (not from your place) what would it be?

Oscar Castro: I’m a tequila guy and I love Pacifico Beer but if I’m going to stray from those, it would definitely be for The Gunslinger at SOCIAL in Costa Mesa. It’s got rye and bourbon and a smoky taste— it’s a man’s drink and it’s amazing.

Amy Cody

Jeff Clinard FOUNDER AND OWNER, BEAR COAST COFFEE Q: If you could drink one thing in Orange County for the rest of your life (not from your restaurant) what would it be?

Jeff Clinard: Beer is my go-to and we have great craft beers in San Clemente at places like Artifex Brewing Company and Pizza Port.

Q: What are three can’t-livewithout ingredients that you use in the drinks at Bear Coast?

JC: We make a lavender infused caramel that is really amazing and it balances out

the drinks for a wonderful taste. Our nutmeg-accented vanilla is a favorite and people love it in our lattes.

We make a dark chocolate ganache that is delicious.

Q: What is your favorite drink at Bear Coast?: JC: The Gibraltar is a single shot of espresso with steamed organic whole milk, served in a tulip-shaped glass. It’s naturally sweet and delicious.

The Pumpkin Spiced Latte was here for the holidays—we use nine different ingredients, it’s a big favorite and it’s amazing.

Gabe Whorley PARTNER, VINE RESTAURANT

BEAR COAST COFFEE 618 1/2 Avenida Victoria San Clemente, CA 92672 949.482.0618 bearcoastcoffee.com

William Lewis MANAGING PARTNER AND SOMMELIER, THE WINERY RESTAURANT & WINE BAR

Q: What are your three can’t-live-without spirits to mix with?

WL: Vodka—you’ve got to have it—it’s so versatile.

It’s colorless and blends clean with anything you want to make. Ginger beer—the ginger flavor is so refreshing and it’s a little snappy. You can mix it with ryes and bourbons for great flavors. Fresh fruit juices—freshness is key and even though it’s a little more labor-intensive, it’s so worth it because it gives the taste of any craft cocktail more complexity.

Q: What is your favorite drink at your restaurant?

WL: We have a delicious cocktail called The Speyside Lemonade that features scotch, light ginger beer, lemon juice and sage. It’s the perfect cocktail for someone that wants to try something unique.

Q: What are your three can’t-live-without spirits to mix with?

GW: Hendrick’s Gin—I love the botanicals—it’s infused with cucumber, juniper and rose. Aperol [is] an Italian aperitif that gives you a different blend; it’s the perfect combination of bitter and sweet. Luxardo Maraschino [is] an Italian liqueur that makes any drink delicious. I use it to make one called The Rumpelstiltskin that combines light and dark rum, lavender honey, lime and ginger beer. People absolutely love it.

Q: What is your favorite drink at Vine?

GW: The Flaming Buffalo has Evan Williams Bourbon, lemon, serrano and egg white. It’s popular at both Vine and Ironwood.

Q: Favorite wine?

WL: I do not have one favorite wine but my favorite varietal would be Pinot Noir. Due to its versatility, it can be lighter or heavier in style and it goes with all kinds of food.

THE WINERY RESTAURANT & WINE BAR 3131 West Coast Hwy Newport Beach, CA 92663 949.999.6622 www.thewineryrestaurant.net 92 LOCALE MAGAZINE

VINE RESTAURANT 211 N El Camino Real San Clemente, CA 92672 949.361.2079 vinesanclemente.com

Photos - The Winery Restaurant & Wine Bar: Ariane Moshayedi | Bear Coast Coffee & Vine Restaurant: Brianna Moss

Q: If you could drink one thing in Orange County for the rest of your life (not from your restaurant) what would it be?

William Lewis: I don’t really go out all that often but when I do, I really enjoy good beer. Barley Forge [Brewing Co.] in Costa Mesa has a really good Stout. This time of year, it’s great to have a really good dark beer.

Q: If you could drink one thing in Orange County for the rest of your life (not from your restaurant) what would it be?

Gabe Whorley: Cigarettes & Coffee at ARC in Costa Mesa. The taste is amazing.

It’s a drink you never forget.

EAT/DRINK

EAT HERE FOR TH E # VI EWS Some of the Most Beautiful Places to Eat in Southern California

WRITTEN BY: JORDAN LIGONS Pull out your iPhones and be prepared to Instagram, Snapchat, Tweet and Facebook away to rub into your followers’ faces that they aren’t where you are. These nine places in Southern California are photo-worthy, without a doubt, but once you bite into their entreés or taste one of their signature cocktails, you’ll have even more reasons to brag. Located in pristine California locations, these spots are top-notch places to dine, so add them to your foodie must-visit bucket list and get ready to add some #Views to your feed.

Orange County

Orange County

SPLASHES RESTAURANT SURF & SAND RESORT

A&O KITCHEN+BAR BALBOA BAY RESORT

Orange County RED O TASTE OF MEXICO

143 Newport Center Dr, Newport Beach, CA 92660 949.718.0300 | www.redorestaurant.com

1555 South Coast Hwy, Laguna Beach, CA 92651 888.281.3502 | www.surfandsandresort.com/splashes

1221 West Coast Hwy, Newport Beach, CA 92663 949.630.4285 | www.meritagecollection.com/balboabayresort

San Diego

San Diego

Los Angeles

OCEANA COASTAL KITCHEN CATAMARAN RESORT HOTEL AND SPA

MICHAEL'S ON NAPLES RISTORANTE

3999 Mission Blvd, San Diego, CA 92109 858.539.8635 | www.catamaranresort.com

DECOY DOCKSIDE LAKEHOUSE HOTEL & RESORT

1035 La Bonita Dr, San Marcos, CA 92078 760.744.0120 | www.lakehousehotelandresort.com

Los Angeles

Greater Palm Springs

Greater Palm Springs

WEST RESTAURANT & LOUNGE HOTEL ANGELENO

EIGHT4NINE RESTAURANT & LOUNGE

THE VENUE SUSHI BAR & SAKE LOUNGE

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849 N Palm Canyon Dr, Palm Springs, CA 92262 760.325.8490 | www.eight4nine.com

73111 El Paseo Ste 103, Palm Desert, CA 92260 760.346.1500 | www.thevenuepalmdesert.com

Photos - The Venue Sushi Bar & Sake Lounge: Joe Nardello

170 N Church Ln, Los Angeles, CA 90049 310.481.7878 | www.westrestaurantla.com

5620 E 2nd St, Long Beach, CA 90803 562.439.7080 | www.michaelsonnaples.com

PHOTO BY: Andrea Domjan

STYLE

///BEAUTY JAN. 2017

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STYLE PROFILE Co-Founder of Freewaters, Eli Marmar, On the Brand and Their Vision

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THE LOOK FITNESS Welcome Newport Beach’s New Sweat Spot

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FASHION SPREAD Break a Flawless Sweat in Ivy Park’s New Spring Line

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SUAVECITO POMADE Tame Your Mane with the Experts at Suavecito

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THE LOOK FITNESS LOOK Alive!

The LOOK Fitness Boasts an Intimate Workout Experience

THAT'S WHAT SHE SAID EAT/SLEEP/WEAR’s Kimberly Lapides Shows Us Around the New Lido Marina Village

THE LOOK FITNESS 2125 San Joaquin Hills Rd Newport Beach, CA 92660 949.706.2442 www.thelookfitness.com

ALL APPAREL PROVIDED BY: Novecento Sports www.novecentosports.com

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FREEWATERS 924 Calle Negocio, Ste E San Clemente, CA 92673 949.680.4105 freewaters.com Photoshoot Location: 28081 Merit Circle Ste 118 Laguna Hills, CA 92653 831.334.2636

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STYLE PROFILE

global F OOT PR IN T

FREEWATERS Shoes Join Clean Water Projects With Consumer Interests

WRITTEN BY: CARLI CRITCHFIELD PHOTOGRAPHED BY: BRADLEY BLACKBURN

One of the best things in life is being able to do what you’re passionate about while making positive changes and giving back. Co-founder of Freewaters, Eli Marmar, seems to have done just that. Freewaters is a footwear company that sells shoes and sandals for both men and women and each time a shoe sells it helps support their clean drinking water projects. To put it specifically, yet simply, 1 percent of gross sales directly funds Freewaters water projects.

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“We had a moral obligation to do a lot more than create really cool footwear.” —Eli Marmar R E E WAT E R S launched only a few years ago, opening up an office in Laguna Hills in 2012 after working out of a small art studio in San Francisco.

However, founders Marmar and Martin Kim’s journey began long before that.

The two were friends while in design school at Art Center College of Design. While they both went their separate ways after graduation, Kim started designing for DC Shoes and then Burton in Vermont and Marmar began designing wetsuits for O’Neill. After being with O’Neill for about seven years, Marmar made a move to Amsterdam. O’Neill had created a position for him as a brand and design manager. Unknowingly at the time, his experience he earned while in Amsterdam would help him tremendously with Freewaters. After a total of eight years with O’Neill, Marmar said he was ready for the next chapter in his life and had to make a decision, either commit to live in Europe or move back to California. He moved back and, as fate would have it, Kim was in the same situation. He was living in Vermont and ready to make a change. Thus the very early stages of what would later become Freewaters began.

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Marmar had said that the timing for Freewaters was perfect for both him and Kim, they were ready to start this company and both of them had enough experience to understand what it took from the product side of things.

“For the rest of it we were pretty naïve,” Marmar says.

Being naïve was good thing in Marmar’s eyes because if they would have known from the beginning how much it took to start your own company they probably would have been scared and overwhelmed. He says they jumped in and never looked back. There have been moments of scariness and uncertainty but in those moments it’s sink or swim.

Both Marmar and Kim are California natives and both love the water and love to surf and when they started Freewaters, the clean water projects weren’t initially part of the plan.

There was one moment for Marmar that made him realize that Freewaters needed to do more than just design a great shoe. One day in 2010 when him and Kim were living back in the bay area they were in the process of developing their business plan for Freewaters. Marmar had gone and seen Michael Moore’s film,

“Capitalism: A Love Story,” and after he saw that movie he said it had a huge effect on him.

“The very next morning I got in the car with Kim to go surfing, and I was chewing his ear off about this movie and how we had a moral obligation to do a lot more than create really cool footwear,” Marmar says.

In the beginning they didn’t exactly know how to give back. However, once Kim absorbed this idea that was thrown to him out of nowhere, they both knew that it had to be about water, and the healing power of water that they felt as surfers. When it came down to it, it needed to be basic and fundamental which is how drinking water became the focus.

The projects that Freewaters has been able to provide through their sales are located in Haiti, Kenya, and now a new project in the Philippines.

Kenya was their first water project.

Marmar and Kim went over there in 2010, months before a shoe was ever sold. The wells they dug created a sustainable way to provide clean water to the community and to date there are 25 wells with another five in progress. Those wells are serving over 5,000 people clean drinking water.

Style Watch

Spring 2017 Looks We Love 1. Sky Slip-On Knit 2. Sky Trainer Mesh 3. Tall Boy Trainer 4. Ana 5. Riley

Current Water Projects Kenya: 25 wells completed to date Haiti: Seven filtration systems and six rooftop rain catchments to date Philippines: 22 water filters distributed to date

The goal is to create projects that are sustainable and respectful to the community. ne of Freewaters brand ambassadors, Shroder Baker, has a brother, Jesse who was working on a water project in Haiti and by those connections the Haiti water project began. In 2014 Freewaters partnered with Jesse’s nonprofit, Project 509, to provide clean water in remote mountain villages by providing water filtration systems.

However, after about a year into the filtration system project, it was clear to them it wasn’t the best solution for the people in Haiti. The filters were slow and hard to get to and the community wasn’t really using them. Jesse ended up finding cisterns, a concrete storage tank, like a well that holds water. So they created a system that captures rainwater off of the roofs and they took PVC piping to drain the water down into these cisterns. The local people loved the idea, it was easy for them to grasp and they didn’t have to walk long distances to get to the water. After a year and a half they’ve built six cisterns and have a seventh in progress that serve around 1,000 people.

O

The newest project that Freewaters is working on is one in the Philippines.

They’re still in the first phase of this project but they are providing filters, similar to the ones done in Haiti, but the feedback from the community is that the filtration system is working really well. Freewaters have plans to launch another domestic project soon.

Marmar stresses that Freewaters is really hands on; Both him and

Kim have travelled to each of these places and have worked on each project. The goal is to create projects that are sustainable and respectful to the community and he has achieved those goals.

Now we know the water part of their name but what about the “free”?

Marmar and Kim’s design inspiration comes from designing footwear that sets you free and takes you to amazing places. They start with the consumer-mindset of what they would want in a shoe, while keeping it fashionable. The duo pulls a lot of their inspiration from nature but also looks to Japan and Korea for their forward-thinking designs.

Opening and starting a business is a step-by-step process and Marmar says it may look like Freewaters has achieved a lot, but he believes they are only reaching their tipping point.

Starting this spring, Freewaters will be placed in all REI stores.

“In many ways I feel like the brand is just now starting to blossom,” Marmar says.

The work that Freewaters has done is inspiring and Marmar compliments his team for being nimble, ready to react, and adjust quickly all while being honest. The team has been crucial to Freewaters and each helping hand has gotten the company where it is today.

Marmar left me with this piece of business advice: “Adapt as you go, but never give up on your core vision and values.”

STYLE/BEAUTY

LOOK

ALIVE! The LOOK Fitness Boasts an Intimate Workout Experience WRITTEN BY: CARLI CRITCHFIELD PHOTOGRAPHED BY: ANDREA DOMJAN MAKEUP BY: NOEL SWEENEY MODEL: TAYLOR ANNE OF BRAND MODEL & TALENT AGENCY, www.brandtalent.net The LOOK Fitness is a new gym in Newport Beach that will bring a new level of luxury and fitness to your world. Bryan Greene, owner of The LOOK Fitness is also a trainer of professional dancers and cheerleaders as well as other athletes, doctors and lawyers.

“Many of the cheerleaders I was training were complaining about the gym being a place to be seen,” Bryan says.

This inspired him to start The LOOK Fitness, a gym with a cap on memberships. The facility offers group classes and a free weight room but it’s limited to 100 people having a membership during one month.

Does this cause a waiting list? Ultimately, Bryan says yes; however, you can still take the group classes while in line for a membership for the weight room, and once you score that membership, the weight room and group classes are unlimited to you.

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The LOOK Fitness is equipped with some of the best quality machines. The group exercise room has TRX bands hanging from the ceiling, equipment for Barre classes, and has an iPad on the wall, so when the room is not in use, you can sync your phone and jam to music as loud as you want. The classes are scheduled around popularity, making it easier for you to take the classes you want.

The LOOK Fitness is located on the outer edge of Fashion Island. Pricing packages range from singles classes, personal training, and monthly memberships. “When each customer signs up for a monthly membership, they get a free personal trainer session every six weeks,” Bryan says.

Not only is The LOOK Fitness a place to get in a great workout with little to no crowd, Bryan has made sure that it’s an experience that you’ll love. His main goal is for you to reach yours.

THE LOOK FITNESS 2125 San Joaquin Hills Rd Newport Beach, CA 92660 949.706.2442 www.thelookfitness.com

ALL APPAREL PROVIDED BY: Novecento Sports www.novecentosports.com

ALL APPAREL PROVIDED BY: Ivy Park www.ivypark.com (Left) SHOES PROVIDED BY: Vans www.vans.com (Right) SHOES PROVIDED BY: Nike www.nike.com

IVY PARK @weareivypark

Photoshoot Location: TOPANGA FIRE LOOKOUT 23300 Saddle Peak Rd Calabasas, CA 91302 106 LOCALE MAGAZINE

WE RUN THE WORLD F L E X I N T H E N E W I V Y PA R K S P R I N G L I N E B Y B E YO N C É

PHOTOGRAPHED BY: BRADLEY BLACKBURN | STYLED BY: REBECCA ARAOZ MAKEUP BY: BRIAN BOND | HAIR BY: JULIA SAVITSKAYA MODELS: SUSY DIAB AND BROOKE GRANT OF BRAND MODEL & TALENT AGENCY, www.brandtalent.net

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JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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HOODIE AND SWEATPANTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com

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JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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SHORTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com

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STYLE/BEAUTY

GOT IT PO-MADE Suavecito is Greaser Chic WRITTEN BY: MELISSA MITCHELL

What do a chef, an architect and a tool and die maker have in common? Well for one thing, they’ve all got incredible hair! Suavecito creators J-Bird, Pete Adame and Tony Adame may have grown up learning different trades, but they’ve joined creative forces to perfect one finely crafted category of expertise: hair products! From manetaming pomade to aftershave, these gents paved the way for grooming perfection. Whether you’re rocking a newly cut-coif or some long lustrous locks, Suavecito is the missing link to your next perfect hair day.

Q: How did the business get started?

J-Bird: We started the business about 6 or 7 years ago. Pete, a good friend of mine (and now business partner), began dabbling with making his own products. Pete, being a tool and die maker by trade, learned how to make his own toothpaste, shampoo, etc., from his mentor. Pete used to order hair care products all the way from Japan, and his mentor checked the label out one day and said, ‘We could make this ourselves!’ We started dabbling with ingredients and that’s how it all began. We didn’t have a name for it at that time, we were just using the product ourselves.

The original intention of making the pomade was never meant to become a company or a business—it was just for our own use.

Q: What’s your favorite product?

J: The coolest thing that we’ve recently launched is our premium blends line.

It’s a little something different that we did with pomade, in which we infused water and oil together—people say they don’t mix but we figured out how to do that! With our premium blend you get the combined benefits of washing and pomade, leaving your hair feeling loose as opposed to dry or hard.

Q: What is your strategy for production and business?

J: None! [laughs] It just got to a point where we decided, ‘We have to do this,’ and we went in hard. None of us have any history in business. There were a lot of mistakes we made in the beginning but it’s a continual learning process and we’ve come a long way.

Q: Did your work backgrounds assist with your company?

J: Yes, because we all make things!

Pete was a tool and die maker by trade, Tony went to school to be an architect and I studied culinary arts.

Pete started creating the pomade, Tony designs things and I can mix things up. All of our background knowledge comes in handy.

Q: What does the future hold for Suavecito?

J: We just want to succeed in what we’re doing and stay relevant. Our key method in striving for success is to listen to our customers and keep figuring out how to make our products align with our customers’ needs. Whether good or bad, we do read customer feedback and opinions on social media and try to take that information into consideration.

“Before long, our friends wanted our pomade, then barbershops were after it and then it kind of blew up.” —J-Bird

SUAVECITO POMADE 2831 W 1st St Santa Ana, CA 92703 714.388.6920 | www.suavecitopomade.com @suavecitopomade

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SUAVECITA: g Don’t fret ladies, the Suavecito creators haven’t forgotten you!

This dream team launched a full-force women’s line last April. Aptly named Suavecita, this brand includes pomade, lipsticks and sprays with the ladies in mind! Stay tuned for more Suavecitainspired products coming up on the hair-izon!

WHAT’S IN YOUR J-BEARD?: g “We have a beard serum with argan and moroccan oil and it keeps my beard soft and conditioned throughout the day,” J-Bird says.

T H AT ' S W H AT S H E S A I D

Eat SPREE Wear JACKET PROVIDED BY: Planet Blue, www.shopplanetblue.com PANTS AND FLANNEL PROVIDED BY: Faherty, www.fahertybrand.co,

A Shopping Day in Newport Beach With EAT/SLEEP/WEAR’s Kimberly Lapides

WRITTEN BY: KIMBERLY LAPIDES PHOTOGRAPHED BY: ANDREA DOMJAN STYLED BY: SHILOH MCKASSON HAIR BY: TERA STEPHENS MAKEUP BY: CALLI MANGUM

LIDO MARINA VILLAGE 3434 Via Lido Newport Beach, CA 92663 www.lidomarinavillage.com EAT/SLEEP/WEAR www.eatsleepwear.com @eatsleepwear

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WORKIN’ ON MY FITNESS:

Curl Fitness offers classes for every workout personality. From spin to bootcamp to pilates and yoga, it’s impossible to hit a plateau at this gym. Sign up for a membership and get started with their friendly and energetic trainers ASAP!

F

rom the perfectly appointed quotes covering the white brick walls to the succulents filling the planters, Lido Marina Village is a beautiful new gem in Newport Beach. With a small village feel, I spend many mornings grabbing coffee, window shopping, and taking in that salty sea breeze that I love so much.

Originally from Philadelphia, West Coast living quickly became a way of life for me when I moved here four years ago. My name is Kimberly Lapides and I run the fashion, beauty and lifestyle blog www.eatsleepwear. com. Even while living on the East Coast, everyone always said I had a Cali girl way of dressing. I would like to think my style is Cali cool with a twist. My time is split between photoshoots, my computer, or traveling.

The whole center has quickly grown into a beautiful curated destination for shopping and enjoying food and drink. Come join me as I share some of my favorite places to see.

ON THE LOOKOUT:

Lido Marina Village holds events on site all year long. From trunk shows to book signings, keep an eye out for the perfect afternoon at Lido!

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TreSs Apothecary + Salon

PEACE AND QUIET:

My favorite time to cruise the Village is late morning. You can hear the seagulls in the Marina and breeze from store to store with no crowds.

www.tressapothecaryandsalon.com

Ú This was my first time discovering TreSs Apothecary + Salon. It’s cool, hip and Instagram worthy. From the custom artwork on the walls to the cozy fireplace, this salon is chic from floor to ceiling. I came in for a blowout and makeup application. I love a one stop shop for pampering. Also, love the seaside view while I am getting my blowout.

RAINDROPS ON ROSES:

Rosé, a cheese plate, and views of the harbor are one of my favorite things to enjoy in the Village.

Bailey44

www.bailey44.com

Ú I have been a long time shopper of Bailey44 so I was excited to see it open. They have great cool, sexy classics that I adore. I personally love their trousers and tailored pieces just as much as their cozy knits. I have always loved their leggings as well. The materials are luxe without the hefty price tag and my wallet loves that. If you are looking for party dresses, this is a great one stop shop for that little black dress.

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Look 1 & 2: APPAREL PROVIDED BY: Bailey44, www.bailey44.com | Look 3: APPAREL PROVIDED BY: Planet Blue, www.shopplanetblue.com

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4 Planet Blue

www.shopplanetblue.com

Look 4: APPAREL & ACCESSORIES PROVIDED BY: Planet Blue, www.shopplanetblue.com | Look 5: APPAREL & ACCESSORIES PROVIDED BY: Alchemy Works, www.alchemyworks.us

“The whole center has quickly grown into a beautiful curated destination for shopping and enjoying food and drink.”

3 Zinqué

www.lidomarinavillage.com/zinque

Ú This Euro-style cafe is one of my favorite places to grab brunch or a lunch alfresco. During the week you can go up to the counter to order and seat yourself. They have fresh salads and cheese plates that are out of this world. What’s great is the casual vibes and cool outdoor decor. It’s a great spot to bring your laptop and sip a glass of rosé with views of the harbor right in front of you. One of my favorite things on the menu are the rice bowls. You won’t be disappointed. If you are on the go, you can also stop by their coffee bar and get a latte and pastry. Coffee is life. But, if you are the romantic type, come at sunset for happy hour and watch the sky turn pink.

Alfresco dining will always be my favorite.

Ú Welcome to SoCal heaven. Planet Blue just gets me. I love the selection of laid back California style. My style can have an edgy twist and I always love to pop in here to pick up some of my favorite designers. LNA Clothing is a must have for tops, and I found the most amazing cut out turtle neck. I also love the selection of denim here. Distressed denim is still going strong (even though my mom is in protest) and I love this pair with the asymmetrical hem; it’s really easy to find trendy pieces here that you will fall in love with.

5 Alchemy Works www.alchemyworks.us

Ú This beautifully curated shop is art gallery meets dream closet meets dream home. From housewares to jewelry, this shop has it all.

I love that they carry some of my favorite designers, like Heidi Merrick, a local California girl that makes beautiful printed pieces. I was loving the top I found and paired it with denim and a silk scarf. I think the best part of this store is that everything truly feels unique and one of a kind. I walked out buying the silk scarf, a brass match scratcher, a bottle opener and a pair of earrings. You will drool over the housewares. It’s a must stop in even just for the eye candy.

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Charlie & Me www.charlieandme.us

Ú If you don’t already know, I own a mini Australian Shepherd named Lola (and also obviously has her own instagram account @LolaTheMiniAussie). She comes with me to Lido whenever I can get out and we love to pop into this shop for a cute doggie sweater or even a sweet treat. I am obsessed with my dog. She is my furry child. The Hudson Hoodie at Charlie & Me is the perfect nautical-themed outerwear she needs when we are around the Marina.

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www.lidovillagebooks.com

www.fahertybrand.com

Lido Village Books Ú Bookstores will forever have my heart. This independent bookstore carries it all. Soaked in natural light, it’s the perfect place to pick up a gift for a friend or flip through magazines at their stand. I can’t walk by a magazine stand without picking up something new for inspiration. I think the best part about independent bookstores are the friendly staff committed to inspiring those of all ages.

Faherty

Ú What I love most about this brand is their mission of really just enjoying life. Hours spent by the water, or by a bonfire. The sustainable fabrics make you feel excited about supporting this laid back company. I am a sucker for plaids and the shirt I tried on was buttery soft. Great place to scoop up easy beach pieces for these California weekends.

Look 6 & 8: JACKET PROVIDED BY: Planet Blue, www.shopplanetblue.com PANTS AND FLANNEL PROVIDED BY: Faherty, www.fahertybrand.com | Look 7: APPAREL PROVIDED BY: Alchemy Works, www.alchemyworks.us

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PHOTO BY: Joe Magnani and Jared Schlachet

GO ///DO

JAN. 2017

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DO EXPERT UCI’s Hyperloop Team Talks the Future of Travel

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HOT DOGS FOR HOMELESS Vice President of Galardi Group Gets Involved in the Community

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COVER STORY Past and Present, Steve Aoki Has Remained Genuine to Himself and His Craft

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TIME NIGHTCLUB Orange County’s Hottest Nightclub is Finally Here

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FIRST TIMER'S GUIDE See What Westside Costa Mesa Has to Offer

www.steveaoki.com www.dimmakcollection.com @steveaoki Photoshoot Location: DIM MAK HEADQUARTERS Downtown Los Angeles www.dimmak.com

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COVER STORY Robots Never Sleep (And Neither Does Steve Aoki)

Steve Aoki’s Creative Mind and Journey to Success

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D O EX P ERT

IN THE L O O P UCI’S HYPERLOOP TEAM CONTRIBUTES TO THE FUTURE OF TRAVEL WRITTEN BY: ALANA ARONSON PHOTOGRAPHED BY: SEAN DREWS

EXPERT: Patricio Guerrero CREDENTIALS: HyperXite Team Captain, Student at University of California, Irvine FUN FACT: He is the Chief Engineer of over 45 UCI team members

In 2013, Elon Musk and the SpaceX team released an idea that would turn mass transit upside down and revolutionize travel: the hyperloop. A system for travel that would carry passengers from San Francisco to Los Angeles in tubes at close to 750 mph. This means that your road trip which consisted of six to eight hours of fist clenching traffic and stale trail mix would take roughly 35 minutes of travel time—shorter than an episode of primetime television.

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“This technology will join cities and cultures together.”

—PATRICIO GUERRERO

Photoshoot Location: UCI HYPERLOOP TEAM LAB Tustin, CA 92780 www.hyperxite.com LOCALE MAGAZINE 125

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“We have a diverse group of students that make it perfect for collaboration.”

—PATRICIO GUERRERO

FANTASTIC FIVE Award Winners From Design Weekend, Jan. 2016

(Left to Right): Margarito Guzman, Nathan Sharifrazi, Brian O'Sullivan, Mackenzie Read Puig-Hall, Patricio Guerrero, Wesley Hsiao, Clayton Younkers, Sven Blaser, Maral Abbasinik

Pod Innovation Award: Delft Hyperloop, Delft University of Technology

While

SpaceX proposed this theory, and put up the funds to host a competition, they are not affiliated with any Hyperloop companies. Their intention was to move along the conversation of knowledge and assist in bringing this technology to life. In January 2016, a design weekend took place at Texas A&M University, showcasing the work that so many student and nonstudent teams around the globe had been working on since the beginning of the competition in 2015. Of the roughly 115 teams that participated in design weekend, 30 of them moved on to show a Hyperloop prototype at a mile-long test track in January 2017. University of California, Irvine’s team HyperXite, was one of the top five award winners among the 30 that moved forward.

We had the opportunity to look into their progress in October 2016 and hear what they were most excited for in the months to come from team captain Patricio Guerrero.

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Best Overall Design Award: MIT Hyperloop Team, Massachusetts Institute of Technology

Pod Technical Excellence Award: Badgerloop, University of Wisconsin-Madison

“HyperXite formed with four people who wanted to build something that has never been done before.”

—PATRICIO GUERRERO

Pod Technical Excellence Award: Hyperloop at Virginia Tech, Virginia Tech Pod Technical Excellence Award: HyperXite, University of California Irvine

THE MAN BEHIND THE MAGIC Elon Musk’s Popular Projects • Co-founder, CEO, and product architect of Tesla Motors • Founder, CEO, and CTO of SpaceX • Co-founder of Zip2 • Founder of X.com (which became PayPal) • Co-founder and chairman of SolarCity • Co-chairman of OpenAI

Q: How does it feel to have placed fifth in the International Hyperloop Pod Design competition?

Patricio Guerrero: It was an amazing feeling. We poured a huge amount of time and resources into the project and to have it pay back in such a way is incredible. The competition is not over yet, we still have to prove ourselves on the track in competition weekend.

from other teams who went with the more traditional magnetic levitation rout.

Q: What was the team's inspiration behind the design of the pod?

PG: Physics, simplicity, and beauty was the inspiration behind the pod.

Q: How did HyperXite form?

PG: HyperXite formed with four people who wanted to build something that has never been done before. It quickly grew from there to become more than a project but a community of people who share the same goal—to push the hyperloop technology into reality.

Q: How many people are working on the HyperXite team?

PG: We currently have 45 members and are quickly growing. We recently started classes, so a lot of new and eager students are joining the project.

Q: How many hours a week do you personally commit to the project?

PG: Hyperxite is a huge time commitment for me personally; every day we are building and testings systems.

New things are happening every day! I probably invest about 6-8 hours a day.

Q: What different majors are involved in HyperXite?

PG: All the schools of engineering within UCI are represented in the team. We have a diverse group of students that make it perfect for collaboration.

Q: Who are your biggest mentors throughout this project?

PG: The project has had several mentors—for many facets of the project we have sought guidance and collaborated with mentors from industry and academia.

Q: How does HyperXite stand apart from the other teams in competition?

PG: Our levitation system sets us apart from the other schools. We are focusing on developing a high-speed hovercraft system. This approach is very different

Q: How do you see the Hyperloop changing or influencing our culture of travel and community in the future?

PG: The Hyperloop has far reaching implications in our society. This technology will join cities and cultures together.

DREAM DETAILS The Hyperloop in the USA Route: San Francisco Bay to Los Angeles Time: Roughly 35 minutes Speed: 750 mph Cost: $6 to $7.5 billion Passenger Price: $20 one way

Q: What will happen should your team win?

PG: We will continue to improve our technology for the next competition!

Q: What are you looking to get out of this project, personally?

PG: Experience is a huge reward from HyperXite—not only for engineering, but also for the social and teamwork aspects of the project.

Q: Do you see the technology surrounding the Hyperloop advancing even further than what is imagined at this point?

PG: Yes, this technology is very new and can take many turns as it matures into a final product.

Q: Would you volunteer to be one of the first passengers on the Hyperloop?

PG: Yes. After extensive testing, of course!

“Our levitation system sets us apart from the other schools.

We are focusing on developing a high speed hovercraft system.”

—PATRICIO GUERRERO

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GIVING FRANKS J.R. Galardi Brings a New Vision to Wienerschnitzel WRITTEN BY: AMANDA LENOX PHOTOGRAPHED BY: ANDREA DOMJAN In 2015, J.R. Galardi, the Executive Vice President of Galardi Group, jumped in the appropriately dubbed “Wienerbago,” and embarked on a month-long philanthropic adventure to help serve not just hot dogs but the homeless communities in various cities. The campaign evolved from him wanting to utilize the resources he had and give back to those in need.

Starting the Hot Dogs for Homeless campaign is just one of the many changes Galardi has made while at the company. He created the Visionary Department, whose goal is “partnerships, sponsorships, and making sure Wienerschnitzel is not only relevant but looking into the future.”

They incorporate technology, current trends, and marketing, intertwined from a separate marketing department. “We try to differentiate ourselves, by instead of branding everything and throwing a brand in your face, we come in and activate organically,” says Galardi. By sponsoring and attending events and keeping an active social media presence, Wienerschnitzel is aiming to appeal to a younger demographic.

When Galardi was introduced to Mike Smith, founder of Skate for Change, through a mutual friend, the two began to brainstorm how they could make a difference in their communities. Skate for Change began from Smith skateboarding around Lincoln, Nebraska handing out socks, water, food, etc. to the homeless. This started a chain reaction of other people wanting to help out, and eventually led to 50 chapters of Skate for Change operating on a national and global level. The two finally came up with the idea of Hot Dogs for Homeless. “I really want to use my position in this role for positive change. I want to use what I have to make a difference in the world,” says

GALARDI GROUP INC. 7700 Irvine Center Dr Irvine, CA 92618 949.892.2699 Photoshoot Location: WIENERSCHNITZEL 18012 Beach Blvd Huntington Beach, CA 92646 714.847.9400 www.wienerschnitzel.com

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Galardi. The two traveled to various cities with Wienerschnitzel locations and partnered with local schools to collect donations and speak to students. Those same students went out with Galardi and Smith to help pass out the donations raised, which ranged from clothes to hygiene kits.

Galardi is continuing to make changes to the way Hot Dogs for Homeless operates to make sure that it is having the best impact it can have on a community and everyone involved. Last year they spent more time in their city stops, instead of trying to fit as many cities in as possible. “It was quality over quantity the second round,” says Galardi. With the upcoming year, he hopes to plan it in segments instead of a month-long trip, “We’re working on a way to make it happen. I don’t ever want this program to die.”

BY THE NUMBERS: Hot Dogs for Homeless 2015-2016 tours

• $270,000 raised for Skate for Change • 85,00 students addressed • 80,000 Wienerschnitzel hot dogs served • 20,000 pairs of socks and other necessities handed out • 12,000 miles traveled • 34 school stops • 25 city stops

NATIVE KNOWLEDGE: • Some of the places Galardi can be found volunteering in the Orange County area is Mary’s Kitchen and the Children’s Hospital of Orange County.

Galardi has also recently participated in his first 5k PurpleStride for the Pancreatic Cancer Action Network.

(AND NEITHER DOES STEVE AOKI)

S T E V E A O K I ’ S C R E AT I V E M I N D A N D J O U R N E Y TO S U C C E S S

WRITTEN BY: RACHEL VENSAND PHOTOGRAPHY BY: JOE MAGNANI AND JARED SCHLACHET STYLED BY: MIMU MOTAMEDI GROOMING BY: SONIA RESHETNIKOVA

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www.steveaoki.com www.dimmakcollection.com @steveaoki Photoshoot Location: DIM MAK HEADQUARTERS Downtown Los Angeles www.dimmak.com

JACKET PROVIDED BY: SKINGRAFT skingraftdesigns.com SHIRT PROVIDED BY: DIM MAK COLLECTION dimmakcollection.com PANTS PROVIDED BY: McQ by Alexander McQueen via Saks Fifth Avenue saksfifthavenue.com mcq.com WATCH PROVIDED BY: Shinola via Saks saksfifthavenue.com shinola.com

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B AC K TO T H E F U T U RE Aoki is interested in futurism, particularly the concept that humans and technology will soon be joined as one, or singularity.

He also plans to be cryogenically frozen after he dies, to preserve his body in the event that technology advances and he can be brought back to life.

SWEATER PROVIDED BY: ELEVENPARIS via Saks Fifth Avenue saksfifthavenue.com elevenparis.com SHIRT PROVIDED BY: The Kooples via Saks Fifth Avenue saksfifthavenue.com thekooples.com SHORTS PROVIDED BY: DIM MAK COLLECTION dimmakcollection.com SUNGLASSES PROVIDED BY: The Well thewell.la NECKLACE PROVIDED BY: Geodora Designs geodora.etsy.com SHOES PROVIDED BY: Adidas x Jeremy Scott

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IT ONLY TAKES A QUICK PEEK AT THE B I L L B O A R D TO P 4 0 TO

SEE THAT A WAVE OF ELECTRONIC MUSIC HAS I N F I LT R AT E D

M A I N S T R E A M R A D I O IN A

MORE DIGESTIBLE WAY THAN EVER BEFORE. POWERHOUSES LIKE THE

CHAINSMOKERS AND DJ SNAKE ARE

PROOF THAT THE LINE BETWEEN E L E C T R O N I C A N D P O P IS

PRACTICALLY INDISTINGUISHABLE. ALTHOUGH THESE DJS ROSE TO

STARDOM WITH ASTONISHING SPEED, THEIR SUCCESS IS N O

S U R P R I S E ; THE PIONEERS OF

THIS POP-ELECTRONIC SOUND

EMERGED IN AN UNDERGROUND

SCENE ABOUT 15 YEARS AGO WITH

NO BLUEPRINT FOR SUCCESS.

BEGINNING IN INTIMATE CLUBS

D O M I N AT E D B Y S U B C U LT U R E , EXPLORATION OF UNCHARTERED

ELECTRONIC MUSIC TERRITORY

WAS LARGELY LED BY MODERN DAY RENAISSANCE MAN AND NEWPORT

BEACH NATIVE, S T E V E A O K I .

As the heir to his father’s chain of Benihana Restaurants, the misconception that Aoki was handed his rock star lifestyle on a silver platter is a disrespectful falsehood. In his Netflix documentary I’ll Sleep When I’m Dead, Aoki delves into previously untouched content about the extent to which his father neither financially nor otherwise supported his passion for music.

He explains, “[My father] never talked about money the way you’d imagine an entrepreneur would. He was very competitive. He would use money as a tool to lift himself up, which is why he didn't understand a lot of things I was doing in my life. Every step of the way was confusing for him because he viewed it as a distraction from getting a full time job.”

By embracing a “by any means necessary” attitude, Aoki has cultivated a flourishing music career that transcends boundaries of time, while simultaneously juggling his own record label, two clothing lines, his charity the Aoki Foundation, and countless other endeavors. Ironically, Aoki continues to build an empire that rivals his father’s legacy with one of the only things they have in common: a relentlessly hard working attitude. It’s seemingly unimaginable that Aoki began as a regular kid who felt the burden of racial discrimination at Newport Harbor High School, where the largely white population of students discriminated against his Japanese heritage. Aoki elaborates, “There was no checking on issues of racism or even sexism during my experience in Newport Beach. I couldn’t talk to my white friends because they were like, ‘Oh, don’t worry about it!’ So, I tried to brush it off but I was still confused and angry at the world.”

Eventually, Aoki found a community within the hardcore music scene with which he shared a similar progressive ideology. He channeled his frustration into this underground community who says “F— that!” to the established norm that rejected his authentic self. Aoki shares, “Hardcore was punk 2.0. Hardcore is all about solutions. It’s all about asking, ‘How do we deal with these [societal] problems?’ The answer was to change our lifestyle.”

When he began college at University of California, Santa Barbara, Aoki continued to confuse his business-oriented father by taking sociology classes and eventually majoring in Women’s Studies. The vibrant and angry young student applied his studies to everyday life, radicalizing his mentality by embracing a vegetarian diet and vowing to abstain from drugs and alcohol. With the newfound support of this community, Aoki used the unlikely concert venue of his college living room to create The Pickle Patch, an allinclusive space which hosted bands of any size

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I HAD I N T E R P O L , THE YEAH YEAH YEAHS, THE KILLS, A N D B LO C PA R T Y FROM THE BEGINNING WITH ME LEARNING HOW TO DJ . WE HAD THIS I N S U L A R , EXCLUSIVE, SMALL SCENE THAT COMMERCIAL H O L LY W O O D DIDN’T GET.“ —STEVE AOKI

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(one of which being the early Jimmy Eat World) and played to crowds of a sometimes measly five or 10 people. By never saying “no” to bands that wanted to play, Aoki created the inclusive ecosystem that his early adolescence lacked.

After graduating from UCSB in 2000, Aoki combined the newfound success of indie rock band The Kills’ debut release on his record label with a $1,000 monthly allowance from his mother to take Dim Mak to Los Angeles. It was there where he would learn to be the multitalented and endlessly connected DJ that he is today—due largely in part to DJing parties he’d throw with his friends and initially sucking at it.

“We were pretty bad DJs. This was pre-digital era so we were all playing vinyl. I was learning, but no one gave a f— because all the people in the room were hipster kids,” Aoki elaborates, “I had Interpol, the Yeah Yeah Yeahs, The Kills, and Bloc Party from the beginning with me learning how to DJ. We had this insular, exclusive, small scene that commercial Hollywood didn’t get.”

Evolving with club trends from indie records to electronic music, Aoki’s small gatherings started to draw attention from the late mash-up king and pop culture aficionado DJ AM, who began to play at Aoki’s parties later known as Dim Mak Tuesdays. Aoki explains, “DJ AM was massive.

For him to go into our little spot and be like, ‘Holy shit, this is where my heart is’ was really special. He played in a bunch of Top 40 clubs where he didn’t get the satisfaction of playing underground records for a crowd that responds to that type of music.”

Aoki and DJ AM immediately clicked, becoming best friends and throwing their own weekly parties called Banana Split Sundaes in 2006.

These parties exploded in popularity because of flashy photos by Aoki’s friend and photographer Cobrasnake, quickly becoming a hot spot for the social elites of Paris Hilton, Lindsay Lohan, and Katy Perry, amongst others. When Aoki moved from the club scene to the music festival circuit, playing Coachella as his first festival in 2007, the alcohol around him increased with popularity and he began heavily drinking to quell pre-show nerves. According to Aoki’s documentary, the profound event that stopped him from drinking was DJ AM’s accidental overdose in 2009.

After the untimely passing of his best friend, Aoki reevaluated his actions and began to question his purpose as a DJ. With a sober mind, Aoki explains, “After I stopped drinking and DJing, insights happened that changed my career altogether. Now, I think that my connection with my crowd is a big part of my success. People

THE AOK I F OU NDATION The EDM DJ has his own charitable organization, The Aoki Foundation, which focuses on funding regenerative medicine and brain preservation in the field of brain science.

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P IE C E OF CAK E Aoki got the idea for his signature caking ritual from Autoerotique's music video for "Turn Up The Volume."

F U N FACT Aoki was vegan for five years.

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I SENT K A N Y E THE PICTURE I SAW, AND HE SAID ‘THAT’S THE MOST BAD ASS SHIT I’VE EVER SEEN!’ THAT’S WHEN I KNEW I HAD SOMETHING.” —STEVE AOKI

leave [my shows] feeling connected to the artist who’s helping guide them through a musical story. It’s like we’re reading a book together at the same time—I’m on Chapter 7, you’re on Chapter 7, and we’re gonna read it together to the end.”

It’s the pursuit of this connection that keeps Aoki moving like a nonstop machine. He took this relationship to a new level in 2009, at his second Coachella appearance, when he floated atop the crowd on an inflatable raft during his remix of a Kanye West song. Aoki remarks, “When I saw pictures of Coachella highlights in Rolling Stone magazine, and I was there on a raft next to the big main stage artists, it was a crazy feeling. I sent Kanye the picture I saw, and he said ‘That’s the most bad ass shit I’ve ever seen!’ That’s when I knew I had something.”

In years to come, Aoki would further the evolution of this connection to include his signature caking ritual, where a few lucky members of his crowd are the recipients of a cake to the face towards the end of his sets. By adding performative aspects to his live shows, Aoki keeps the momentum of his empire uncompromisingly alive and continues to be a risk taker in his genre. Aoki remarks on his constant momentum, “When you stop, it’s hard to get back to the place that you were. It’s just like working out. You have to constantly work your brain as if it was a muscle to maintain momentum.”

Aoki’s interest in the evolution of interpersonal connection directed his attention to the concept of futurism, where technology and humanity converge at a rate which predicts that singularity is closer than we think. Over the past few years, Aoki forged a relationship with Google’s director of engineering Ray Kurzweil, whose predictions about the exponential growth of technological advancement have been spot on for decades. A dialogue from Kurzweil about interconnectivity between technology and humanity became a track called “Transcendence,” the introduction to Aoki’s second studio length album, “Neon Future I.” It is with this constantly evolving mentality that Aoki looks toward the future, beyond the second part of his album “Neon Future II” and into the creation of his forthcoming album, “Neon Future III.” Aoki’s refusal to stagnate is paramount to his success. By working with emerging talent like Lil Uzi Vert and never ceasing his tireless momentum, Aoki remains a major player in the electronic music space decades past his humble origins. In line with the exponential growth of technology and human connection, not even Aoki himself can predict where his empire is going next. That’s what makes it so captivating.

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IT’S ABOUT

TIME Identity Management Opened a New Nightclub to Shake Up OC’s Entertainment Scene WRITTEN BY: ERIK HALE

Nightlife in Orange County just experienced a major overhaul. A much needed one at that. In the early 2000s there weren't many choices for those that wanted to stay out dancing and drinking past 10 p.m. You could wait in line at Dennis Rodman's club on PCH, Josh Slocum's, drive to Anaheim and mix it up with the over 18 crowd at the Boogie, or wait in line to stand four deep at the bar at The Yard House and dance when nobody was looking. That all changed 13 years ago when Sutra opened at Triangle Square. Orange County finally had a place to party. A place to see Lil' Jon growl into the mic or LMFAO spray champagne, to watch Ludacris promote his liquor and Paul Oakenfold whip the crowd into a dancing mob.

Sutra, once a restaurant, had to be turned into a nightclub. It was never a perfect fit, but Identity Management group was able to make it successful for over a decade. When Sutra closed its doors, it gave way to another nightlife hit in Time Nightclub,

IDENTITY MANAGEMENT GROUP www.idymg.com TIME NIGHTCLUB AT THE TRIANGLE 1875 Newport Blvd Costa Mesa, CA 92627 949.722.7103 www.timenightclub.com

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just a few doors down from where Sutra was.

You enter Time on the street level of the shopping center through doors near the current valet and are greeted by large LED walls that tower overhead and wrap around to the ceiling. The first thing you notice upon entering the main area is how cavernous and open the giant space under the dome of the former NikeTown feels. It is massive.

“We wanted to bring an amazing experience to Southern California, a true nightclub, that is exciting from the second you walk through the doors,” says Steven Wright of Identity Management Group. “The canvas of the space helped inspire our design team to create the unique layout.

We are really striving to bring a new era of nightlife to Southern California and we believe we have accomplished that.”

Orange County was in need of a fun injection and it was about Time this club opened. See you there this weekend.

LIGHT SHOW: Club-goers will be astonished by the magnitude of lighting displays and art pieces that breathe life into Time Nightclub. It not only boasts a state-ofthe-art Funktion One sound system, but a fully immersive lighting experience, designed by Steve Lieberman from SJ Lighting, that will really add that “wow” factor of this spot. “Without giving away too much, the special effects will allow guests to feel like they are in the middle of the party from any point within the club,” Wright says.

FIRST TIMER'S GUIDE

WESTSIDE COSTA MESA IS ON THE RISE WRITTEN BY: ADRIANA CHAVEZ

Only a few miles off the coast, there’s a new scene rising.

Westside Costa Mesa is blooming bolstering new opportunities set to attract locals and tourists alike. The city is no stranger to entertainment and options. From hosting the OC Fair each summer and having showstopping performances at Segerstrom Center of the Arts, Costa Mesa has already made a mark, and Westside Costa Mesa is expanding, making itself a yearround destination. Westside Costa Mesa is no longer a hidden gem tucked into Orange County but a stop to explore, drink and enjoy.

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FASH IO N FO RWARD You’ll Heart BBD Gaining a cult-like following among Orange County locals because of their semi-annual sample sales, BB Dakota clothes capture the casual chic looks that are Pinterest worthy.

Their warehouse sales have the latest coveted leather jackets and dresses that are ready for a night out in the town.

BB Dakota bbdakota.com Kobe FTW! NBA star Kobe Bryant houses his brand headquarters in Westside Costa Mesa. Look out for the Black Mamba emblem outside Kobe Bryant Inc. located on Monrovia Street. Since early last year, Bryant launched Kobe Studios as an expansion of his corporation and started a $100 million venture capital fund called Bryant Stibel to invest in tech, data, and media companies over the next couple of years.

Bryant bought the historic building in 2014 to headquarter his brand.

Orange County as a whole has a unique fashion footprint and Westside Costa Mesa is looking to make its mark. With South Coast Plaza serving as a shopping staple for years, Costa Mesa also boasts unique opportunities not seen elsewhere. Boutiques are abundant but this neighborhood hits the clothing jackpot with many warehouses from name brands featuring sales that make styles affordable. There are plenty of places to shop scattered throughout the city ready to update closets with the signature OC feel, giving every type of style plenty to choose from.

HURLEY Costa Mesa sits in a popular area for skating and surfing.

Talent can set you apart but keeping up the look is just as important.

One of the biggest streetwear companies, Hurley has set up shop in Westside Costa Mesa.

Until recently, Hurley’s warehouse opened their doors to the public, but has since discontinued sample sales. Friends and Family sample sales still remain.

Fans can still see the colorful paintings on the warehouse walls, but primarily, shopping can be done online at their official stores website. hurley.com

RVCA One of the most popular warehouses in Costa Mesa is RVCA’s.

Warehouse sales have gained a strong following making RVCA split it into two weekends to support the growing crowds. The warehouse is an experience of its own, though. Inside, family and friends of employees have access to a retail store, as well as a gym initially built for UFC fighter BJ Penn.

Although the clothes themselves bring people, RVCA is branching out creating a space for art shows. The location is getting into the art mood featuring murals

by Barry McGee, Kevin Ancell, and Axis. rvca.com

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SALT

SALT

31 BITS

SALT, whose name is an acronym for Sea Air Land Timeless, also roots their showroom in Costa Mesa. Open for sale previews, influencer fittings and brand activities, SALT believe in the power of physically experiencing frames. Although there is no physical storefront, starting Jan. 1, 2017, SALT frames will only be available to purchase at selected brick and mortar retailers for customers to fully get the feel in person.

Customers can still visit the showroom for repairs and services, so everyone will have a chance to obtain the handmade Japanese frames. saltoptics.com

At the 31 Bits headquarters, anyone is welcome to come in and shop their artisan goodies.

Founders, Kallie Dovel, Alli Swanson, Anna Toy, Brooke Hodges, and Jessie Simonson created 31 Bits to make a change in our world, by empowering artisans in Uganda and, recently, Bali, and giving them a market to sell their work. The handmade products sold at 31 Bits feature stunning bracelets, rings, necklaces and more; each piece is carefully crafted and gives back with your purchase.

31bits.com

VESTAL WATCHES The Vestal Watches warehouse is one of Westside Costa Mesa’s hidden gems. From the outside, it looks like any other industrial building, but once inside there are chic watches and sunglasses and a welcoming team. If beautifully crafted products like their Roosevelt Italian Leather watch or St. Jane sunglasses isn’t reason enough to stop in, there is also a little skate ramp out back. vestalwatch.com

VOLCOM If you’re up for a game during your shopping, Volcom has you covered. Having various warehouses around Southern California, Costa Mesa got lucky by having a popular one. Most sales announcements are kept hushed to control the crowds, so avid watchers find themselves snatching up Volcom threads for cheap. For those waiting for the shopping frenzy to cool, Volcom has a skatepark on Arlington perfect for perfecting tricks while wearing the latest Volcom wear. volcom.com

Outpost Kitchen

COSTA M ESA CUIS IN E

Combining Australian and Orange County cultures, Outpost Kitchen takes classic vegan dishes and gives them new meaning, like their MOVE to the BEET Salad. Serving all organic meals, this spot will make you feel like you’re still out on the waves due to oceanside signature juices and smoothies.

Now, you can get their popular breakfast menu all day long. outpostkitchen.com

Westside Costa Mesa has a knack for giving traditional cuisines and drinks a twist. Capturing the feel of the ocean breeze to providing you a taste of a different era, food and drinks are the stars in the Westside. Spread out throughout the city, some locations are hidden treasures, while the buildings of others catch your attention.

Whether you’re craving a sweet bite or a chance to experience live music during an outing, here’s the top places to check out.

BOATHOUSE COLLECTIVE

TACO MESA The brightly colored building will call your attention, but the food will make you stay.

Taco Mesa has been a staple in Westside Costa Mesa and it’s not going anywhere. Mexican food is a popular cuisine in Orange County and Taco Mesa makes sure to cater to everyone by offering organic and natural ingredients. Offering many Mexican-style staples, you will find twists to dishes such as the Fritos deep fried tacos and Flan En Baño Maria de Queso. You’ll also find different deals each day, including the popular $1.50 Taco Tuesday. tacomesa.com

Boathouse Collective is the definition of cool. Buried in the industrial part of Westside Costa Mesa, if you don’t pay attention you might miss it. Once inside it tells a different story. Drawing inspiration from all over the world, especially Japan, Boathouse Collective has a menu to attract everyone.

From vegetarian options, seafood, and bowls, they also have a sizeable menu for happy hour including the popular chicken and waffles.

Boathouse Collective also has a full service bar with handcrafted cocktails.

The location is full of Instagrammable decor making it a must-go foodie destination. boathousecollective.com

PHOTOS - Social Costa Mesa: Bradley Blackburn

CASA A place where anyone can feel welcome, Casa looks to make a cocktail bar an intimate escape. No need to make reservations or have a cover, the aim is to have fun and create a feel good mood for everyone who walks through their doors. The cocktail menu changes per season, but the house classics Dementa #3 and Get It Girl, will always be favorites. Casa’s happy hour features live local entertainment to keep guests interacting and the drinks flowing. If you’re in need to relax and have a drink, Casa will hold their doors open for you. casabarcostamesa.com

HOLIDAY Taking you back to the early 1900s, Holiday seeks to entertain guests while providing a

tasty cocktail. The sleek atmosphere and entertainment immerses guests into a different era setting a social mood. Taking after their name, the most popular drinks are “On Holiday” with rye, ginger, and orange juice and “Gatsby” drawing inspiration from “The Great Gatsby.” Holiday recently debuted the Red Room, also known as the bar within the bar. Plus they even serve delicious seasonal popcorn. Holiday is a bar like no other looking to whisk guests away to another era of time. holidaycm.com

THE BUTCHERY A dish is only as good as the ingredients it is prepared with. Among the local Westside eateries is The Butchery, a one-of-a-kind place to shop. Although their natural locally sourced meats are what keeps customers coming back, The Butchery offers artisan cheeses from around the world, craft beer, and wines carefully chosen. If you feel intimidated, everyone is trained to help and even offer some samples to train your tastebuds.

The Butchery takes meat shopping to a whole new level. butcherymeats.com

Wayfarer

SOCIAL COSTA MESA In the mood for brunch or a sit down dinner?

SOCIAL Costa Mesa is the place for you.

Chef Brian Jenzer is dedicated to providing a carefully, curated dining experience for those who walk through their doors. Each item on their menu focuses on ingredients to get maximum flavor showcasing the chef's talents. Their crafted cocktail by Bar Director David Valiante boast unique ingredients such as tequila, mezcal, pineapple shrub, mango tea and ancho chili, further highlighting Jenzer’s creations. SOCIAL rotates their menu each season, making sure that your taste buds get a new flavorful bite. Every Tuesday, SOCIAL offers the Buck for Shuck deal, where guests can eat oysters for a dollar. Make sure to book your reservation to try their many offerings. socialcostamesa.com

Having a rich history in Costa Mesa as the former Detroit Bar, the Wayfarer has gained popularity from locals, as well as from music lovers, doubling as a music venue. There is never a quiet night here, providing visitors a different experience each night. The Wayfarer has hosted popular DJs and bands like The Nightmares.

The bar occasionally holds karaoke nights and hosts the annual Dia de Los Cuerpos.

If you’re looking to shake up your night, the Wayfarer is where you need to go. wayfarercm.com

THE BUTCHERY

AFTERS ICE CREAM Taking the dessert world by storm is Afters Ice Cream, which is not the typical ice cream shop. Afters brought the Milky Bun to Orange County, a yummy, warm donut filled with ice cream. Keeping up with their uncommon trend, they feature 16 different flavors like Vietnamese coffee, Jasmine milk tea commonly topped with mochi, and their most popular flavor, Cookie Monster, with all its blueish goodness. Each combination is special and Afters takes the achievement with stride. Their location has quotes on the walls like “Ice cream is cheaper than therapy,” and designated spaces to take selfies. aftersicecream.com LOCALE MAGAZINE

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FIN D YO UR N EW HOME

401 Acres of Potential Banning Ranch Spreading across 401 acres of land, Banning Ranch sits empty waiting for its next step. The Newport Banning Ranch team’s plan is to clean up and restore the land ridding it from its oil development past, but the road has been rocky.

Opposition wanting the land to remain have challenged the initial plans, making this a tough battle.

The future may still be bright as Newport Banning Ranch Trust plans to privately fund a revival and restoration benefiting the locals including trails, community gardens. newportbanningranch.com

Westside Costa Mesa is growing rapidly and accommodations are on their way to create new communities. From young adults to families, the influx of newcomers is a chance for the city to continue to branch out and expand. The new living spaces around the Westside will keep people in the city who came searching for the other assets this budding city is offering. The add ons will propel the city forward and give modern lodging while keeping Costa Mesa’s identity. Expanding the horizons, new housing developments further cement Westside Costa Mesa’s bright future.

BRICKYARD WEST

BY RICHMOND AMERICAN HOMES

Super Pointe has an array of awesome standard features—one of which is the Moen Integra pullout faucet.

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"BRICKYARD WEST IS SETTING OUT TO MAKE MODERN FEEL LIKE HOME."

SUPERIOR POINTE

BY TAYLOR MORRISON

COSTA MESA WEST PLACE BY CITY VENTURES

Located on 17th street, Superior Pointe’s accessibility is a major key point. Created

by Taylor Morrison who was voted America’s Most Trusted Home Builders by Lifestory Research in 2016, these homes are versatile, open to be molded to the needs of the ones living in it. With four different plans, Superior Pointe is the most customizable and contains state of the art kitchens with stainless steel appliances. A short way away from Triangle Square, Superior Pointe sits at a popular section of Costa Mesa. Maybe too popular; homes are currently sold out, but keep a close watch on the development so you can snag one when a spot opens up. taylormorrison.com

Having a hard time choosing what suits your needs?

Costa Mesa West Place has the choice of lofts, townhomes, and paired homes. Following the City Ventures model, the homes are solar powered, giving it an extra boost. The two story modern style homes are located within a community perfect for families. West Place layouts make the homes feel open and full of light. Majority of these homes have been snatched up, making West Place the spot to look out for. cityventures.com/costamesa

Brickyard West is setting out to make modern feel like home. With close access to freeways and a few streets away from the beach, Brickyard West are three story standalone homes perfect for seeking a compacted, private living space. Floorplans all have three bedrooms and range from two to two and a half bathrooms and even feature a rooftop terrace, giving it more space than meets the eye. The urban-feel of the homes are trendy and while some are still being developed, many of the homes are move-in ready. richmondamerican.com

VITAE BY PLANET HOME LIVING Harbor Boulevard is soon to gain much more life with Vitae, a new community set to open Spring 2017. The detached single family homes will feature private yards

and wood exteriors for a rustic look. Offering two options between two to three bedrooms, Vitae will also offer three-story homes. Only walking distance from the OC Fairgrounds and a quick drive to the beach makes this a desirable location to live. Vitae has already attracted many making it an exciting new addition to Westside Costa Mesa. planethomeliving.com

MAPLE CROSSING

BY RICHMOND AMERICAN HOMES In another corner of Westside Costa Mesa lies Maple Crossing. Still relatively close to the coast, these homes are modern, yet very low maintenance.

Close to schools and plenty of restaurants, Maple Crossing varies in floor plans from homes with two to three bedrooms. With options to personalize, Maple Crossing is ideal for anyone looking to settle down in Costa Mesa. richmondamerican.com

PHOTO BY: Chad Mellon

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PETER BLAKE GALLERY Using Minimal Material to Create Intense Response

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SPYRO KEMBLE OC Real Estate Goes Head to Head

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SETTING THE TABLE Wearing the Crown Well

One of Orange County’s Longest Fine Dining Legacies, Five Crowns

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SETTING THE TABLE Lawry's Executive Chef Gives A Preview of the Fine Dining Menu at Five Crowns

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CAESARS PALACE Celebrate the Big 5-0 with Caesars Palace This Year

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SU CASA Peek Into a Laguna Beach Modern Mansion

FIVE CROWNS 3801 East Coast Hwy Corona del Mar, CA 92625 949.760.0331 www.lawrysonline.com/five-crowns

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HÔM SOTHEBY’S INTERNATIONAL REALTY NEWPORT BEACH CORPORATE OFFICE 1200 Newport Center Dr, Ste 100 Newport Beach, CA 92660 949.554.1200 www.homgroup.com CASEY LESHER BRE# 01795953 949.702.7211 | www.caseylesher.com PHOTOSHOOT LOCATION: Corona del Mar, CA 92625

“MY FIRST YEAR, I SOLD $25 MILLION. IT JUST S E E M E D TO C O M E N AT U R A L LY.” —CASEY LESHER

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HOME EXPERT

HÔM IS WHERE THE HEART IS C A S E Y L E S H E R , M U LT I M I L L I O N D O L L A R R E A L E S TAT E A G E N T, I S AT T H E TO P O F H I S G A M E

WRITTEN BY: ELAINE MORGAN CUTTING

PHOTOGRAPHED BY: CHAD MELLON

EXPERT: Casey Lesher CREDENTIALS: Real Estate Professional, HÔM Sotheby’s International Realty ALWAYS CLASSIC: Casey has a passion for classic cars.

An eye for style, a ruthless salesman charm, and a deep passion for his trade has made Casey Lesher a real estate legend in the Newport Beach circuit. Flawlessly completing multimillion dollar transactions is part of his daily routine. Lesher now works for HÔM Sotheby’s International Realty as one of the top agents in Orange County. He takes particular pride in getting called to homes that have been unsuccessful in the market and putting in the work to getting them sold quickly and often for more than expected. We had the opportunity to talk with him about his start in real estate and what drives his passion for this profession.

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“WHEN I WALK IN A DOOR, I KNOW HOW MUCH A H O U S E I S W O R T H A N D W H AT I T ’ S G O I N G TO S E L L F O R . I T ’ S J U S T I N M Y B LO O D.” —CASEY LESHER

Q: WHAT ATTRACTED YOU TO REAL ESTATE? Casey Lesher: I was maybe 10 years old and there was a real estate office that I used to walk past. I was so intrigued by the cars in the parking lot. It was the late ‘70s and real estate agents drove brand new Cadillacs. I went in there and I started talking to them. I became intrigued. I started passing out flyers and becoming familiar with their listings and the different neighborhoods and began to learn everything about that business.

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Q

Tell us a little bit about the journey to how you became a real estate agent.

CL: Out of high school, I got a job at a bank. My intent was to start real estate, but before the summer was over, I got promoted to a supervisor position, so I just kept with that. I learned so much about customer service and people, but I knew I wanted more, so I went to work for a large printing company.

I got bored, so I started flipping houses. I became so unimpressed with these agents, and it was just killing me because I knew I could do so much better. So finally, in 2007 I sold everything I owned, and I jumped. Everyone thought I was crazy because the market had literally stopped. But my first year, I sold $25 million. It just seemed to come naturally.

Q: What has helped you continue to be so successful during difficult times?

CL: The market gets hot and cold very quick. I call it an active market.

Homes that are the latest design trend sell very quick for top dollar. I know what these buyers are looking for and I know how to get homes to look like that or at least get in that

direction, and that’s a big part of my success. I also am so passionate.

When I walk in a door, I know how much a house is worth and what it’s going to sell for. It’s just in my blood.

Q: Can you tell us about your most memorable sell?

CL: It was your quintessential Corona Del Mar cottage as cute as could be.

The seller was a high end professional photographer that I was proud to represent. She trusted me to sell her home and she stood out of the way and we sold it for full price. The buyer also loved the home. She was moving from the east coast and her mother lived behind it. Her mother was so excited. My client was so excited to retire. Everyone was crying at the end, everyone was so happy. It’s exactly why I got into the business, helping the seller sell and helping the buyer buy.

Q: What is the most rewarding aspect of this job?

CL: When a seller is willing to trust my experience, even if they don’t understand it. When they follow the direction that we decided to go and the home sells for hundreds of thousands of dollars more. That’s just more rewarding than I can even say.

It’s so much fun to get in there and do these few things that sometimes

WHAT’S IN A NAME? Corona del Mar means “Crown of the Sea” in Spanish.

What a fitting neighborhood for a king in much of Orange County’s real estate!

HOT COMMODITY: Marketed as “the last American convertible” by GM in 1976, the Cadillac Eldorado convertible was a popular purchase.

Nearly 14,000 were sold—and Casey has one in his collection.

don’t make sense, but at the end of the day gets the home sold quickly and for more money.

Q: What is the most trying aspect and how do you work past it?

CL: People hiring real estate agents because they’re friends or family.

It puts an inexperienced person in the middle of a multimillion dollar transition. It’s critical that things are presented in a non-confrontational way. It’s such an emotional process, if not managed correctly can break a deal or cost a lot of money. For instance, rather than an agent coming to me and saying ‘my buyer,’ it’s important to refer to the buyer as ‘our buyer’ because we’re working on this together.

Q: Describe your perfect home.

CL: I’m a classic guy. I know what the latest design trends are, but personally, I like living in an old midcentury ranch house. I love the timeless classic designs of the ‘60s.

Today, people like buying brand new homes that are built by Patterson or Nicholson; I get multiple offers and they’re very exciting to sell.

Q: When you’re not selling homes, what do you enjoy doing in your free time?

CL: My number one passion is real

estate, there’s no question about that.

My number two passion is classic cars. They’re the cars in the parking lot of that real estate office in the seventies. I have a ‘86 Jaguar Vanden Plas which is in showroom condition.

And I have a ‘76 Cadillac Eldorado convertible that’s triple green in color.

Q: Do you have any advice for future homebuyers or sellers?

CL: I think a lot of times these people get the impression that real estate agents just want to dump their houses. Find an agent, like me, who loves what they’re doing, and listen to them. It’ll be the best thing they’ll ever do, they’ll make a fortune.

Q: What’s next for you? What are your goals for the future?

CL: I want to exit the business like Karen Lynch; on top. Karen Lynch had the market share in Corona Del Mar. I’ve never met her, but I hope to meet her one day. But she hustled, she was a number one performer and she got out on top. I just totally admire that, and I admire her for everything she did.

HOME/AWAY

MINIMAL MATERIAL Peter Blake Gallery Showcases Beauty in Simplicity

WRITTEN BY: ELAINE MORGAN CUTTING PHOTOGRAPHED BY: CHAD MELLON

“ T H I S S PAC E I S T H E P E R F E C T EXAMPLE OF MINIMALISM. THE WALLS A R E S C A L E D P R O P E R LY A N D T H E Y O F F E R N O D E S I G N O R D E CO R AT I O N .

THE CONCRETE FLOWS WITH THE L I G H T.” — P E T E R B L A K E

Peter Blake is a minimalist. He’s not interested in frills or extra decoration. He admires artists who use very little in order to create an intense response. “It’s really hard to work with nothing,” Blake says, “and that makes it more powerful.” And this simple yet powerful attitude shows itself in his very life. While working in the restaurant industry in Laguna in 1993, without any prior plans, Blake saw an empty space for rent and thought, “This would make a good gallery.”

Two days later, on the very night he was promoted to restaurant manager, he signed the lease on the building and Peter Blake Gallery began.

Since that moment 23 years ago, Blake has poured his devotion into the gallery. For two years, he worked seven days a week, full time at the gallery and full nights at the restaurant. Although not an artist himself, Blake found he was passionate about collecting and displaying art, particularly minimalist art. His favorites come from the California Light and Space movement in which artists from the �70s, inspired

by Southern California’s natural sunlight and materials, began to create simplistic art with non-traditional materials, focusing heavily on how light and empty space work to generate a response. What better place to collect and display this type of art and others like it than in a spacious gallery smack in the middle of TENDENCY OF THE MOMENT: For his late summer and fall show, Tendency of the Moment, Peter Blake displayed and sold modern minimalist furniture from around the world dating between the 20s and the 60s. All pieces were simply furniture items that he and his wife picked up

along their world travels, with hopes to put in their home one day, until the idea for the show occurred to them. All the pieces were remodeling locally by the fantastic companies listed below. “We were really lucky to find people like us who have a passion for what they do,” says Blake.

Aaron Moore – Woodworking Richard Barnes - Upholstery Charles Sihilling - Metal Polishing

PETER BLAKE GALLERY 435 Ocean Avenue Laguna Beach, CA 92651 949.376.9994 www.peterblakegallery.com

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Laguna Beach? “I love Laguna Beach,” says Blake. “Laguna has influenced a lot of minimalism.

The nature is so beautiful, the people are so special.”

Peter Blake Gallery has moved since then to a new location in Laguna, but the feeling has remained the same. The new building is the epitome of minimalism. The walls are high and blank, void of any decoration or wallpaper. The ground is washed concrete.

The large glass wall at the front draws in the natural light during the day. When needed, light fixtures illuminate the simple yet complicated artwork that stands solitary. “This space is the perfect example of minimalism,” Blake says. “The walls are scaled properly and they offer no design or decoration. The concrete flows with the light.”

Now, Blake and his wife, artist Stephanie Bachiero, are also in the business of selling, trading, and showing minimalist art and furniture as Peter Blake Modern. Blake calls his gallery a “business” although he’s hesitant to use that term because it implies his goal is the mass selling of items. He simply does what he loves, collecting and selling art and furniture.

“It’s hard,” Blake says, “I only show things that I love. I don’t care what’s in style or what’s trending. Anything I buy or sell is something we want to live with, something we can’t wait to put in the living room.”

HOME/AWAY

SPYRO KEMBLE GROUP 1400 Newport Center Dr Ste 100 Newport Beach, CA 92660 949.717.7248 www.spyrokemblegroup.com BRE #01012126

Million

Photoshoot Location: THE WINERY RESTAURANT AND WINE BAR 3131 West Coast Hwy Newport Beach, CA 92663 949.999.6622 www.thewinerynewport.com

DOLLAR SMILE

SUIT PROVIDED BY: b.spoke Custom Clothing bspokestyle.com

Spyro Kemble is Leading His Team to Property Prosperity WRITTEN BY: TAMARA PHILIPS PHOTOGRAPHED BY: ANDREA DOMJAN

Spyro Kemble, one of Orange County’s most respected real estate agents, is causing a spark in the luxury real estate market with partner Albert Del Rio. With Kemble’s success, charming demeanor, and hunger for a great listing, it’s no wonder he has caught the attention of Bravo-TV producers to spearhead Orange County’s new reality show in which two real estate teams go head-to-head in a competition to see who can rule this town. Think “Million Dollar Listing,” but edgier—and right in our own backyard! Starring alongside several leading ladies in Orange County’s luxury real estate scene, he and the Relegance Group ensure substance and drama for the show. “I’ve been doing this for 30 years, and at 59 I am who I am. I have to be congruent to myself— unfiltered,” Kemble says.

Recently the crew filmed at notable director/writer Steve Oedekerk's $12 million estate in San Juan Capistrano.

Kemble is listing the home and he and the Relegance Group are eager to showcase the stunning two-acre property on the show to a national audience. “I am extremely well-known in my four walls of Newport and Laguna, but I may not be known other places,” he says. “So, this show really enables me to expand on my brand.” The open house was five-star with tequila tastings, cigar bar, and catered hors d'oeuvres.

Kemble is fortunate enough to be at a point in his career where he loves what he does so much that it doesn’t even feel like work. I mean, showing clients around via private boat tour with a cigar in hand doesn’t sound like a horrible way to spend an afternoon. But above all, he enjoys the reward of doing business. “I love being able to make people’s dreams come true,” he says. “And the confidence I’m able to transfer to Albert while I’m away is priceless.

Albert is a once-in-a-life-time partner that I have complete trust and confidence in to service my clients in the manner they are accustomed to.”

Spyro has been married to his beautiful wife Tracy for the past 23 years who he credits for much of his success in life. He is the President of the Newport Beach Association of Realtors and he is also actively involved with the W.I.N. Foundation, a nonprofit outreach organization seeking to help abused women and foster self-esteem recovery, and serves as a volunteer board member.

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“

I am extremely well-known in my four walls of Newport and Laguna, but I may not be known other places. So, this show really enables me to expand on my brand.”—Spyro Kemble

REALITY PRO We don’t know how he finds the time, but Spyro films three days a week while managing his business endeavors.

S E T T I N G the TA B L E

WEARING THE

CROWN WELL

ONE OF ORANGE COUNTY’S LONGEST FINE DINING LEGACIES, FIVE CROWNS

WRITTEN BY: SUSAN KRUPA PHOTOGRAPHED BY: CHAD MELLON

When Five Crowns opened over 50 years ago in Corona del Mar, it established itself as a fine dining steakhouse with a British feel. Lawry’s Restaurants Executive Chef and Vice President Ryan O’Melveny Wilson continues the legacy of his family’s 90 plus years in the restaurant business. As the newest successor to the throne, a decision was made to revitalize Five Crowns by remodeling the look and feel of the establishment. In doing so, every room changed, much of the furniture replaced, the menu revamped, and a new bar added. Now, in addition to the stalwart Five Crowns restaurant, there is the newly opened Cooper’s Bar, as well as SideDoor, an onsite but separate gastropub. This small empire of restaurants has been modernized under a new era of sovereign rule bringing Five Crowns into the 21st century with style and grace.

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Native Knowledge

Cooper’s Bar is named after Chris Cooper, who worked for Five Crowns for over 40 years.

In fact, his wife still works there. When he decided to retire and spend more time kayaking in Laguna Beach, it became an opportunity for the restaurant to celebrate his tenure.

FLOWERS PROVIDED BY: Bella Blooms www.bella-blooms.com

FIVE CROWNS 3801 East Coast Hwy Corona del Mar, CA 92625 949.760.0331 www.lawrysonline.com/five-crowns

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SideDoor’s The Ugly Gentleman Make This Tasty Drink at Home • 2 oz. Rittenhouse Rye Whiskey • 0.5 oz. Amaro Abano • 3 tbsp Turbinado

“We still and always will want it to be the place for special occasions...but we also want it to be a great place to come on a Tuesday night for a great meal.”

—Ryan O’Melveny Wilson, Executive Chef and Vice President

• 2 DAB (Dash Angostura Bitters) • 2 drops sesame oil

Menu: Beet & Goat Cheese Salad baby kale, pomegranate, walnuts, champagne vinaigrette

Seared Scallops asparagus, brown butter, hazelnuts

Pan Roasted Mary's Duck Breast shaved brussels sprouts, celery root, polenta, muscat grape jus

Seared Scottish Salmon mashed potatoes, baby spinach, beurre blanc

Prime New York Strip 16 oz. Kansas

The Food Q: As your menu is now more seasonal, what can we expect to change each season?

Ryan O’Melveny Wilson: We do a menu change about every six weeks and we find what works for the calendar and what’s available. The prime rib is always going to be there, it’s never going to change. We’ve also added a section called Crown Classics where we go into the archives and pull out old items and put a modern take on them. We want particularly some of the salads and soups and some of the small plates to move through the season to reflect the temperature outside. With that, our cocktails also shift since we want them to be complementary to the food being offered.

Q: What’s the most popular item on the menu?

ROW: Prime rib. No doubt about it.

Q: What’s your favorite item on the menu?

ROW: We have an à la carte steak section. My family has a long tradition in beef and in meat and it’s something that I personally take a lot of pride in. I was trained as a butcher and have spent a lot of time cutting meat.

Every steak on [the menu] has a reason and a place.

They are all coming from different packers, different parts of the country or the world. The à la carte steak section highlights all different kinds of cuts and that’s a fun place to come in and order off of, share a couple of different steaks, and everyone can get a taste of different cuts, different aging, different finishing.

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Q: As a trained butcher, how does that affect your approach to sourcing beef?

ROW: It’s so easy these days to just pick up the phone and place the meat order and not know where it comes from. It takes a lot of time and attention to dive three layers deeper and know exactly where these cuts are coming from. I’ve visited the majority of the plants that supply the restaurant. To me, it’s about knowing that not only is it the right product, with all the right genetics and all the right feed, but also that the animal was cared for properly and that the facility itself is of the condition we would want it to be—sanitation and safety, of course—but also the ethics of being in this business.

It takes a lot of time and attention, but is something that comes out in the product. I don’t have confidence in bringing the steak to my restaurant if I don’t know where it’s coming from.

Q: On the restaurant website, you have recipes for some of your most popular items. Why include directions on how to make the restaurant’s dishes at home?

ROW: I don’t mind passing out recipes. It’s ultimately about the meat we bring in and the time we take to produce the meal, but if someone wants to replicate it at home, who am I to hold back on giving them a great meal at home? Also, as much as I am passionate about meat and food, the dining experience is so much more than about the piece of meat in front of you.

The Chef Q: Which kitchen tool do you have that you couldn’t live without?

ROW: There are these very particular pans from Italy that I use for pasta. They are curved a particular way and there’s some sentimentality to them. I don’t use them at the restaurant but I use them at home and they do make a difference.

Q: What did you cook for yourself yesterday?

ROW: I made dinner. We had a roasted pork tenderloin with chanterelle mushrooms and brown butter shallot quinoa.

I make a point of cooking at home. I think it’s important to cook to nurture yourself. In the restaurant business, you end up cooking on deadline but it’s nice sometimes to slow down on a rainy afternoon and cook a nice meal.

Q: What kind of food do you like to go out for?

ROW: Japanese food. I’ve spent a lot of time in Japan and love the food and culture.

So, we’ll go to sushi as well as other types of Japanese food.

I could also eat Mexican food every day.

The Design Q: What was the approach to the redesign?

ROW: With the restaurant turning 51 this year and having been in my family since 1965, we wanted to keep the traditions of the restaurant, the heritage, and keep it appropriately British but bring it into the 21st century, liven it up, and give it some more energy.

Q: What elements did you keep from the original?

ROW: The core of the restaurant is all still here, including all the fireplaces. The cozy nature of the restaurant is still here but with some color splashes and finishes that give it some new energy.

Q: What kind of atmosphere did you want to create with the remodel?

ROW: This restaurant is a fine dining restaurant but what is fine dining today? We want this to just be a great neighborhood restaurant, we want it to be more accessible. We still and always will want it to be the place for special occasions. We will always do special things for Mother’s Day, Father’s Day, Thanksgiving, etc. but we also want it to be a great place to come on a Tuesday night for a great meal. The menu reflects that now. We’ve broadened the menu, so there’s a lot more items that are fresher, more seasonal, and in smaller portions, so that people can come in and have a salad and maybe split something or come in and have a proper traditional threecourse meal with a salad, prime rib, and dessert.

Q: Tell me about the names of each of the rooms in the restaurant.

ROW: The small room off the Main Room is called the Nixon Nook because it is allegedly where President Nixon requested to dine. The larger room next to the Main Room is the Nelson Room and is decorated in a nautical theme and named for Lord Nelson [an officer in the British Royal Navy]. The back room is called the Crown Room and now has crown wallpaper (with five different crowns) that was designed by my aunt.

Q: Why is the restaurant called Five Crowns?

ROW: At the time, when my grandparents bought it in ‘64 and opened it in ‘65, it was the fifth restaurant in the portfolio and was said to be the Crown Jewel.

It was the restaurant that had the most high-end, fine dining experience, in addition to its location in Corona del Mar, the Crown of the Sea.

Pilates on Purpose Not approved

HOME/AWAY

THE BIG A Vegas Icon Turns 50 But Refuses to Act Its Age WRITTEN BY: ERIK HALE

For the past 50 years, many might have planned to visit Las Vegas but the impetus for going was usually the show found at Caesars Palace. The glowing marquis boasted names such as Muhammad Ali, Wayne Newton, Evel Knievel, Frank Sinatra, and Thomas "Hit Man" Hearns. Their consistent ability to attract the world’s largest and best entertainers made Caesars a destination unto itself. You didn't need to say you were in Las Vegas for the weekend, Caesars Palace would suffice.

This past summer, the brand celebrated their semicentennial celebration by throwing a party that was an impressive even by current Vegas standards. They invited 3,000 guests to a sit down gourmet dinner that was hosted

by Howie Mandel and boasted performances by Jennifer Lopez and The Righteous Brothers. They celebrated Tony Bennett's 90th with a cake and handed out Caesars Icon Awards to Jerry Seinfeld and Elton John (via video).

and Mariah Carey. These names and more continue to guide visitors into Caesars, but today's visitor requires so much more stimulation.

TURN IT UP Omnia features multiple layers underneath a massive kinetic LED chandelier that ascends, descends, morphs and transforms to the beat of the music.

WINE AND DINE Be sure to treat yourself to some great food and drinks at Caesars like MR CHOW, Nobu Restaurant, Gordon Ramsay Pub & Grill, or Mesa Grill Southwestern restaurant.

The restaurants alone you will find here might be reason enough to stay. Star power eateries like MR CHOW, Nobu Restaurant, Gordon Ramsay Pub & Grill, and Mesa Grill Southwestern restaurant are just some of the few dining choices you will find. You can also partake in adult beverages at Alto bar or Fizz, the champagne bar or buy a table. Order some bottles and watch the world's highest paid DJ, Calvin Harris, play into the early hours of the morning in the 75,000 square-foot mega club, Omnia.

Happy 50th Caesars, you are looking better all the time.

For many of us, the onset of our 50th birthday gives us a reason to pause and reflect, to slow down and appreciate our accomplishments and to contemplate retirement. Fifty for Caesars seems to serve as the exact opposite.

The names that adorn the strip facing marquis have changed but the star power is still the same—Calvin Harris, Celine Dion, Gordon Ramsay, Rod Stewart,

CAESARS PALACE 3570 S Las Vegas Blvd Las Vegas, NV 89109 866.227.5938 www.caesars.com/caesars-palace

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SU CASA

Casa Blanca IMAGINE IF THIS SEASIDE ESCAPE WAS YOUR NEW HOME

WRITTEN BY: ELENA KHURY PHOTOGRAPHY PROVIDED BY: HÔM SOTHEBY’S INTERNATIONAL REALTY

Imagine yourself waking up to the sound of waves crashing the shore, the feeling of the cool ocean breeze across your face, and the view of the Laguna Beach coastline from your bedroom balcony. That is the experience you get at Casablanca Laguna Beach. With a long-awaited seven years in the making, Casablanca was designed to contemporary perfection by architect Stephen Kanner. This exclusive oceanfront home is located at 24 Lagunita Drive and could be yours.

HÔM SOTHEBY’S INTERNATIONAL REALTY 32356 South Coast Hwy, Laguna Beach, CA 92651 949.494.3600 | www.homgroup.com LISTING AGENT: John Stanaland BRE# 01223768 | 949.689.9047 www.johnstanaland.com

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24 Lagunita Dr Laguna Beach, CA 92651

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Set on a spectacular sand-front location, every element of this minimalistic 5,500 square foot three-story home is infused with the finest materials.

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As you walk through the front door, you are welcomed by the stunning ocean views facing you and the sun shining through the glass windows in the mezzanine.

D

COASTAL LIVING Bedrooms: 4 Bathrooms: 7 Year Built: 2016 Square Footage: 5,500

ARTSY ARCHITECT This Laguna Beach home, which took seven years to create, was one of the last creations by the late Los Angeles-based architect Stephen Kanner. The awardwinning modern architect co-founded the A+D Museum in Los Angeles in 2000.

riving down Pacific Coast Highway in Laguna Beach, the most luxurious treasures are found. From high-end cars, to stunning homes, and sandy beaches, Lagunita is the neighborhood to be in. This contemporary home was originally built in the 1970s by a well-known Orange County builder for his own family.

Set on a spectacular sand-front location, every element of this minimalistic 5,500 square foot three-story home is infused with the finest materials. Polished largeformat terrazzo runs from the secured street entry to the sand. The home comes equipped with Boffi Italian cabinetry throughout, stainless steel countertops, floating glass and terrazzo staircases, stainless steel baseboards and accents, Swiss engineered Vitrocsa Invisible Wall system, Savant smart technology, an elevator, Rhine Zinc roof and steel infrastructure. The home also comes installed with heated flooring, outdoor balcony ceiling heat lamps, mini iPads throughout control all systems in the house, security, lighting, HVAC, fireplaces, shades, etc., advanced wall controls for drop down blackout shades and controlling the glass windows, and much more.

The entry level includes an expansive courtyard in polished terrazzo with stainless steel detailing and a sculptural water feature. As you walk through the front

door, you are welcomed by the stunning ocean views facing you and the sun shining through the glass windows in the mezzanine. This floor comes with two en suite bedrooms with ocean view balconies, luxury baths and steam showers, as well as a powder room complimented with custom cabinetry and Italian tile.

As you walk down the open staircase to the lower level, you enter an open concept design with expansive oceanfront terrace, a mosaic infinity pool, and interior courtyard. As you continue outside to the lower terrace, there is a sizable lawn with Trex deck and secured access to the Lagunita beach. You can enjoy the interior courtyard with the terrazzo fire pit and built-in seating with custom cushions and a retractable ceiling. There is also an outdoor bathroom, outdoor kitchen with a sink, and all Lynx outdoor appliances—a state-of-the-art grill, dual burners, an ice maker, and refrigerator. As you head back inside the lower level, you enter the living room which includes a fireplace, and a contemporary mobile-inspired chandelier.

Central to this level is the spacious formal dining area which is perfect for hosting dinners and entertaining. Deeper into the lower level is the kitchen and butler’s pantry. The kitchen comes with top of line appliances including two SubZero refrigerators plus a wine refrigerator, two Gaggenau ovens, microwave, warming

drawer and cooktop, and two Miele dishwashers. Needless to say, no expense was kept from making this kitchen perfect for everyone’s needs. The kitchen also includes a large island, stainless steel countertops, and Dornbracht fixtures. Also found on the lower level is a powder room that has mesmerizing Italian tile walls, Boffi cabinetry and beveled countertop.

The upper level is where the master suite is kept with unsurpassed coastline views, ocean front balcony with heaters, a walk-in closet, a second laundry room, a built-in safe, and a desk/vanity area. The master bathroom includes Boffi Italian cabinetry and a freestanding bathtub also made by Boffi. You can enjoy a relaxing aromatherapy steam shower with a rain showerhead. The upper level also comes with an optional office or fourth bedroom that includes a private bath, oceanfront balcony, skylights, and custom cabinetry and shelving. Outside of the secured master bedroom is a glass bridge that takes you to the two car garage.

This home is Stephen Kanner’s last piece and only piece in Orange County as he passed unexpectedly in 2010. Yet his masterpieces still live on. This home is a rare contemporary masterpiece that makes you never want to leave, with its panoramic ocean views, prime sand front location, and timeless architectural design, who would want to?

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T H A N K YO U TO OUR PARTNERS

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Fresh Brothers

The Quiet Woman

Grand Prix Performance

The Wayfarer

Grayse

The Winery

HÔM Sotheby's International Realty

TMDW, Inc (Rolex Boutique South Coast Plaza)

Identity Management Group | Time Nightclub

TONI&GUY

Identity Management Group | La Vida Cantina

Total Cosmetix

Infuse Spirits Group LLC

TPT Home & Garden

Lighthouse Bayview Cafe

Traditional Jewelers

London Coin Galleries | Newport Beach

Twice the Style

London Coin Galleries | Mission Viejo

Vein Clinic CA

Mesa

Warren Christopher

MojoCryo

Where's the Party?

Newport Dunes

William Grant & Sons

Novecento Boutique

Winston’s Crown Jewelers