Orange County January 2016

EAT/DRINK Edition

SAM BLACK

UP ALL NIGHT

SLS HOTEL AT BEVERLY HILLS

Contributor Call Out PHOTO BY:

MIKE VILLA mikevillavisuals.com @mikevillavisuals Eat Feature - The Hungry Games Pueblo Costa Mesa DATE TAKEN: OCTOBER 27, 2015

PHOTO BY: Michael Wesley

TEAM

the

ASHLEY HICKSON

ART

COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley joined forces with Erik to create LOCALE Magazine.

Known as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.

REILLY KAVANAUGH ART DIRECTOR + DESIGNER With a bachelor’s degree in graphic design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms.

Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs.

SALES & MARKETING

KARLY MATSON GRAPHIC DESIGNER Originally from Chicago, Karly has lived in a number of places before calling SoCal her home, including Miami, New York City and even a brief stint in Paris.

She began her design career in NYC, working in both the packaging and publishing industries with some of the city’s leading creatives. When she’s not designing she loves taking photos and painting.

MIKE TODD SMITH

“For last year's words belong to last year's language. And next year's words await another voice. And to make an end is to make a beginning."

—T. S. Eliot, Little Gidding This is our year. We have doubled in size, adding employees and valued partners. This is the year we make our mark and the year we reinvent ourselves. This is the year we become great. How will we do this? How will be different?

I told my team to tear down the walls.

That nothing was sacred. To think differently.

Think bigger.

We discussed the idea that what we have accomplished in our first six years could not be the pillow that we rest comfortably on.

I told them that the voice you hear coming from these pages will be a choir this year, not a soloist.

It will be OUR voice.

I encouraged them to make this voice unique. To make it stand out in a landscape where every phone can broadcast a signal and every person can weigh in with opinions at the push of a button.

So, we have agreed that: We will continue to shine a light on everything that is amazing in your community.

We will be unique in our content, offerings and perspective.

We will seek out the unusual, peculiar and special.

We will be innovative in story angles and design.

We will lead on the digital front and compete with all publications for web attention.

We will create distinct social content that is targeted yet viral. We will continue to lead in this arena of hashtags and likes.

Why am I sharing this with you? Because we need a witness.

ERIK HALE PUBLISHER

P.S. When you read this we will be occupying a brand new office space, designing and proofing our first issue of LOCALE Greater Palm Springs for its May 1st debut.

18 | LOCALE MAGAZINE

MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating from the University of Arizona, Mike helped build ECCO Restaurant and then later a custom golf car company, LUXE. Mike found his true passion within LOCALE and now wakes up inspired everyday.

EDITORIAL

JASON KOSKY

KILEY COLEMAN

MARKET MANAGER Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. Family has always been most important to him, and now he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

MANAGING EDITOR Born and raised a Cali native, this Los Angeles local has worked the last four years as a freelance production manager for editorial magazines, fashion companies and a top record company. Now living in Newport Beach, this girl has made LOCALE Magazine her home.

NICK CIMARUSTI

ANDRE MATAELE

EDITOR After living in New York City for a year, Nick now calls Southern California home again. He completed his bachelor's degree in English and Spanish at USC and a master's degree in journalism at Columbia University.

MARKET MANAGER Born and raised in Hawaii, Andre has made Southern California his home for the past five years. His position at LOCALE allows him to continue building relationships with people who he values greatly.

GINA MAGNUSON

KELLY ZALDO

EDITOR Having contributed fashion, lifestyle and entertainment editorial from Los Angeles to San Francisco, Gina is happy to return to her Orange County roots. While earning a degree in English at Pitzer College in Claremont, CA, Gina adopted a passion for cinema, literature, music subculture and beer. She enjoys perusing IKEA, going to shows and writing about all of the above.

MARKET MANAGER Although born a Texan, from a young age Kelly has called SoCal her home. Now she lives in Huntington Beach with her daughter. After attending Loyola Marymount University she has held various marketing positions with several print mediums and is excited about the opportunity to work with LOCALE.

BRIANNA ROMANO

NICK PACHELLI

PARTNERSHIPS + MARKETING DIRECTOR Brianna is a California native with an eclectic taste in fashion, music and activities. After graduating with a degree in fashion and textiles, she became a jack-of-all-trades, juggling multiple jobs from fashion stylist and makeup artist to professional organizer. She loves traveling, making dinner for friends, a good beer and taking Instagram photos of her dog, George.

ALYSSA KLOPFER

EDITOR A New Mexico native, Nick moved to Southern California to attend college at Loyola Marymount University. After graduating with a degree in English and marketing, he held positions at various publishing and digital media companies in Los Angeles. When he’s not editing stories for LOCALE, you can find him wandering around foreign cities and chatting up local chefs.

DISTRIBUTION

MARKETING + EVENTS COORDINATOR Born and raised in the Irvine bubble, Alyssa has a passion for art and travel. After graduating with a bachelor's degree in art history from Westmont College in Santa Barbara and a summer European adventure, Alyssa discovered LOCALE. In her spare time you will find her with a cafe au lait blogging at her favorite coffee shop, sitting in a museum or searching for any reason to plan a weekend getaway to San Francisco.

RICK RAMIREZ DISTRIBUTION Rick is a California native and has lived in Orange County all of his life. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions.

He further expresses his connection with nature artistically, through his unique watercolor paintings.

Among his many other interests are cooking, history and music.

APRIL GARLEJO INTERNAL SALES MANAGER April is a California native and is new to the Orange County area. After graduating from San Francisco State University with a bachelor’s degree in business management, April took on education management until she eventually found LOCALE Magazine. She is excited to work and grow with the company.

FINANCE VALERIE KERR ACCOUNTANT Valerie is a California native and cannot imagine living anywhere else. She graduated from CSUF with a degree in business and fell into the world of accounting. When she is not crunching numbers for LOCALE, Valerie loves spending time with her two beautiful daughters.

the CONTRIBUTORS J A N U A R Y 2016

WRITERS

ELIZABETH NUTT

ADAM GENTRY

OLIVIA BUSH

CHRISTIN GALARRAGA

elizabethnutt.com

gentryimages.com IG @adamgentry

oliviabushphotography.com IG @oliviabush FB /oliviabushphotography TW @oliviabushphoto

cglivingla.com IG @cgalarragala TW @cgalarragala

STEPHEN PANOSIAN

shilohstyle.com IG @shilohstyle

DANIELLE EVANS IG @itsdanielleleilani TW @missdaniellee17

JEFF COOPER ERIC STRAND IG @thewhiskeyscout

RINA MAGSOMBOL IG @daffodilzz

SHANE KENDALL IG @goshaneyourself

jeffcooperrealestate.com IG @jefftcooper FB /jeffcooperproperties TW @welcomehomeCAx

TYLER HOLLAND IG @tyler_jal TW @Sirstizorm

JOSIE GONZALES qsphotography.com IG @josgonzales FB /quasistudios

SHILOH MCKASSON steviepphoto.com IG @steviepphoto

MIKE VILLA

CANDACE VERDONE

mikevillavisuals.com IG @mikevillavisuals FB /mikevillavisuals TW @mikethevilla

CHRISSY LYNN

IG @thesoulexperiment

chrissylynn.photography.com IG @chrissylynnphoto FB /chrissylynn TW @chrissymonkey

BEAUTY STYLISTS

KATIE AUSTIN www.getfitwithkatie.com IG @katie.austin TW @KaydayAy

VALERIE KON ANGEL MANUEL

valeriekon.com IG @Valerie_Kon

angelmanuelphotography.com IG @angelmanuelphoto FB /angelmanuelphoto TW @mrangelmanuel

SONIA RESHETNIKOVA soniaresh.com IG @soniaresh FB /SoniaReshetnikova

MARISSA WRIGHT IG @headovertail

LAUREN PATTERSON IG @AfroPatterson

SARAH NAIL sarahnail.com IG @sarahnailphotography

SARAH REDZIKOWSKI SAMMY ZARGARAN IWINK STUDIOS

DIONNE EVANS

IG @BeautyBySarah TW @BeautyForVegas

sammyZphotography.com IG @sammyZphotography FB /sammyZphotography

KAI OLIVER-KURTIN IG @kaizie1 FB /koliverkurtin TW @kaiokay

SUSAN KRUPA TW @TraevelPhoudee

MARIUSZ JEGLINSKI MariuszJeglinski.com IG @mariuszjeglinski FB /mariusz.photographer

PHOTOGRAPHERS

JESSICA LEVY fxbyjess.com IG @fxbyjess

TAYLOR LEWIS taylormarielewis.com IG @taylorlewisphoto FB /taylormarielewisphoto TW @TLPhotos

MICHAEL WESLEY RANDA AKEEL

IG @nobleandrews FB /damiennobleandrewsphotography TW @nobleandrews

FASHION STYLISTS

ALONDRA EXCENE SHIELDS IG @AlondraExcene_mua FB /makeupbyAlondraExcene TW @AlondraExcene

MANUEL PARRA HUNTER COLE huntercolephotography.com IG @huntercolephoto

SARAH CHORLEY IG @sarahchorley

ANH NGUYEN

manuelparraportfolio.tumblr.com IG @MrManuelParra FB /MrManuelParra TW @MrManuelParra

LEXI KLEYLA leximakeupartist.com

www.anhstudio.com *FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about 22 | LOCALE MAGAZINE

Katie Austin photo credit: Keith Munyan

IG @randaa7 FB /RandaAkeel TW @RandaAkeel

NOBLE ANDREWS

bluewesley.com | surfart.co IG @bluewesley FB /bluewesleyphoto

LOCALE MAGAZINE

CONTENTS January 2016 T H I S I S S U E : Eat/Drink

65

Eat Feature

The Hungry Games Eat Your Way Through Orange County's Finest

55

Eat Expert

Eat Your Heart Out Learn About Restaurant Life From the Chefs & Restaurateurs at Mizu Sushi, Sidecar Doughnuts, Eats at Hotel Irvine and The Cannery in Newport Beach

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86

Drink Expert

On The Rocks Ralph Erenzo of Hudson Whiskey Started Out in the Rock-Climbing Game but Is Now a Premier Whiskey Distiller

LOCALE MAGAZINE

CONTENTS January 2016 38

Native Knowledge

48

Localendar

HOME/AWAY

Monday Through Sunday, By Locals

164

20 Things to Ring in the New Year

Home Expert

Space Invader Jim Smith of JPS Design and D2C Constructs Custom Retail Spaces

STYLE/BEAUTY

139

That’s What She Said

Survival of the Fittest Blogger Katie Austin’s Guide to Your Healthiest New Year Ever

146

Beauty Profile

Inside Out Dr. Garrett Wdowin on Boosting Health and Beauty from the Inside-Out

96

Locale Looks

Sweat The Small Stuff Learn About the Best Workouts for Your New Years’ Resolutions

106 A Cut Above

178

114

152

Escape: Cabo

Cabo San Luxury Sand, Spa and Siesta at Cabo’s Esperanza Resort

GO/DO

Beauty Expert

Geneva Mendosa & Lauren Scaccia of Toni & Guy Tell Us How to Get Our Best Hair

168

Away Feature

Girls Just Want to Have Fun Where to Take Your Girlfriends for the Perfect Girls Getaway

Do Profile

The Social Network OC Native JJ Jones Facilitates Connections Among Celebs

Fashion Spread

Glamour Grubbin Just One More Bite

194

Setting the Table

Cabin Fever Luxury Lodging Made Easy

126

Cover Girl Story

The Aftermath DJ and Fashion Model Sam Black Talks Music, Style and Wild Nights Out

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158

First Timer’s Guide

Hanging By a Thread The Ups and Downs of a First Timer’s Bungee Jumping Experience

200

Su Casa

Estate of Perfection Venture Inside the Home Where Laguna Beach Meets the Hollywood Hills

®

All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Taylor Lewis, www.taylormarielewis.com Model: Sam Black, Disc Jockey and Fashion Model, www.samblacky.com Styled By: Manuel Parra, www.manuelparraportfolio.tumblr.com Makeup & Hair By: Sonia Reshetnikova, www.soniaresh.com Location: SLS Hotel, www.slshotels.com/beverlyhills Apparel Provided By: BCBG Max Azria from Blue Eyed Girl, www.bcbg.com | www.shopblueeyedgirl.com Accessories Provided By: Sadie Slick, www.sadieslick.com

Making THE ISSUE

For this shoot, wardrobe stylist Manuel Parra strived to make the styling effortless and exciting (the way a great New Year’s Eve should be!). With Sam Black’s electric vibes, he thinks she absolutely embodies these two qualities: “The white BCBG Max Azria dress Sam is wearing on the cover is a perfect choice for her; it’s elegant and clean with a touch of sexy. The Erickson Beamon accessories add the final touch needed to complete the look.”

Photographer Taylor Lewis snapped photographs on her Canon 5D Mark III. She used strobe lighting with her beauty dish and used natural lighting as well as a reflector. “Pure LA magic!” says Taylor.

For makeup, they started by curling Sam’s hair just to mess it up like she had bed head. Sonia Reshetnikova started the shoot by giving Sam a glamourous party look that turned into a hangover mess by smudging out her smokey eye and muting her lip.

Finally, the presidential suite at the SLS Hotel Beverly Hills provided the perfect modern decor for a New Year’s Eve party. From the chic black and white luxury furniture to the celebrities lit up on the walls, this was the ideal location to ring in the New Year and the morning after.

NATIVE KNOWLEDGE

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

LET'S PIG OUT

Ò Fridays are like Mondays for me (which is how it is for most restaurateurs), but luckily my work is where you play, so there’s never a dull moment at The Blind Pig, especially when we are researching and developing the menu.

The bay scallop tostada (with housemade pepper jam, cilantro, pineapple and creamy avocado) is a must-order!

EXPERT: Tony Monaco CREDENTIALS: Co-Owner, The Blind Pig Kitchen + Bar

www.theblindpigoc.com

Ò The Blind Pig is closed on Mondays, so I take this opportunity to catch up with friends for happy hour. Hanna’s Restaurant and Bar in Rancho Santa Margarita is a local favorite. My buddies and I love the Martini Monday special, and the vibe of the restaurant is great for any occasion. www.hannasprimesteak.com

Ò I like to stay involved with the craft beer selection at The Blind Pig, so I visit different local breweries in South OC with my general manager, Jeff Baitx, for research.

Right now I would say one of my favorites is Bottle Logic. We always have something on draft from Bottle Logic at The Pig.

Ò There are so many great places to dock and dine in Newport Beach (I love that you can get there by Duffy), and it allows for a really fun date night. One of my favorites is The Cannery—fresh seafood and great drinks on the water for a really romantic setting.

www.bottlelogic.com

www.cannerynewport.com

“ Ò To prepare for a long week ahead, I treat myself to the best post-workout meal in all of Orange County—a breakfast burrito with housemade salsa from The Trough Sandwich Kitchen (across the way from The Blind Pig). For some extra protein, I always add the rib-eye. It’s the best way to start my day! www.thetroughoc.com

Ò I love the Social Hour offerings at SOCIAL Costa Mesa. Their cocktail program is headed by my friend Mike West. It’s always fun to see what other successful cocktail programs in Orange County are doing. www.socialcostamesa.com

I like to stay involved with the craft beer selection at The Blind Pig, so I visit different local breweries in South OC with my general manager, Jeff Baitx, for research.

”

Ò I’m on a co-ed flag football team, and after a long day playing at the beach, we all have a celebratory, ice-cold beer and some pizza at Cruiser’s. I’m here a lot, now that The Trough opened a location in Balboa!

www.cruiserspizzabargrill.com

PHOTO BY: Sammy Zargaran

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NATIVE KNOWLEDGE

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

BRANCH

NOT BRUNCH EXPERT: James Richardson CREDENTIALS: Manager and Wine Director, Fig & Olive at Fashion Island

Ò Kéan Coffee is the only way to get my week started. Try the Turkish latte with cardamom and cane sugar. The large one will last me much of my workday. Monday is also the best day for me to get lunch away from Fig & Olive. My favorite lunch in Fashion Island is Lemonade or Wahoo’s.

At the end of the night I might stop at Wild Goose for a drink. www.keancoffee.com www.lemonadela.com www.wahoos.com www.goosebar.com

Ò Broadway in Laguna has great small plate specials on Tuesdays. I can order blindly from Chef Amar’s menu and always be blown away. Not in Laguna?

Tuesdays are also perfect Disneyland days. Three or four rides, lobster nachos at Cove Bar and fireworks, or take that time to get in a last ride.

www. broadwaybyamarsantana.com www.disneyland.disney. go.com

Ò Wednesday I always surf. I’ve found a great way to finish off a good (or lackluster) morning in the ocean is tacos. Catalina Fish Kitchen is a staple but Wild Taco is becoming my new taco joint. Once a week I have to sushi (it’s a verb). 930 Sushi is the only place that can get my 9-year-old to order anything aside from miso soup. www.catalinafishkitchen.co www.930sushi.com

Ò My brother, father and I all have memberships at Huntington Beach’s Firing Line indoor shooting range. We tend to stay longer and shoot each other’s firearms, but I take friends often to show them a good time. If a friend wants to meet for a drink I get a wine tasting in at Hi-Time’s downstairs wine bar. If Todd is there, say yes to anything he offers. www.firingline.net www.hitimewine.net

Ò Always start your Friday with Shirley’s Bagels. There will be a line out the door, but you won’t wait more than five minutes to order. I always get egg, sausage and cheese on the cheddar bagel. Pair that with coffee, an açaí bowl or a Purps energy drink and you’re powered for the day. If I ever make it out on a Friday night, I’d start at Lola Gaspar. www.shirleysbagels.com www.lolagaspar.com

“

If a friend wants to meet for a drink I get a wine tasting in at Hi-Time’s downstairs wine bar.

”

Ò The morning is for family and kids’ games.

Saturday night, Fig & Olive is a prime spot.

Start with a cocktail at the lively bar as you wait for your friends to meet you for your dinner reservation. After dinner, migrate to the lounge to enjoy the atmosphere of a DJ playing upbeat sounds of the French Riviera. One place, all night. Mesa, 3Thirty3 and the A Restaurant can offer a similar night out with great company. www.figandolive.com www.mesacostamesa.com www.3thirty3nb.com www.arestaurantnb.com

Ò I don’t brunch too hard but instead seek a great breakfast burrito and Bloody Mary. Mamas on 39 has my favorite burrito and bloody. If you watch football, make sure to go to Cruiser’s in Newport for the deep dish pizza, or brave Cassidy’s for a grilled cheese. I didn’t say they’re the best, so don’t argue with me, but it’s where I go. Get to sleep early on Sunday, because tomorrow is another Monday!

www.mamason39.com www.cruiserspizzabargrill.com PHOTO BY: Sammy Zargaran

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NATIVE KNOWLEDGE

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

SEA FOODIE EXPERT: Joanna Bear CREDENTIALS: Manager, Surf and Sand Resort

Ò Friday evenings are complete with happy hour then dessert at Fig and Olive in Newport Beach.

Fig and Olive’s vanilla ice cream with fresh mixed berries is one of my favorites! So simple, yet so mouth-watering. www.figandolive.com/menu/ newport-beach

Ò One of my favorite ways to start the week is stopping for fresh oysters with friends at Shuck Oyster Bar in Costa Mesa. Their fresh oysters straight from the water are simply amazing!

Ò I like to wind down my Wednesdays with a glass of sparkling wine at Selanne Steak Tavern in Laguna Beach. They offer a great happy hour, too! www.selannesteaktavern.com

www.shuckoysterbar.com

Ò Splashes Restaurant captures the most beautiful Laguna Beach sunsets while you dine alongside the Pacific Ocean, and has a seasonally changing menu that can’t be missed.

The Maine lobster is one of my favorites from new Executive Chef Ron Fougeray. www.surfandsandresort.com/ splashes

Ò Tapas Tuesday!

Instead of celebrating Tuesdays with tacos, I enjoy stopping by Juliette Kitchen and Bar in Newport Beach for tapas. They have a great selection that changes seasonally!

Ò A great Thursday morning pick-me-up is a cup of fresh coffee from Pacific Perk at Surf and Sand Resort. Swing by early to grab a cup of joe and capture the sunrise from 1555 Lounge. www.surfandsandresort.com

www.juliettenb.com

“

Fig and Olive’s vanilla ice cream with fresh mixed berries is one of my favorites!

” 42 | LOCALE MAGAZINE

Ò Sunday afternoons are best spent with my husband and daughter.

One of our favorite places for brunch or lunch is Nick’s San Clemente. Very kid-friendly and the food is delicious! www.nicksrestaurants.com

PHOTO BY: Sammy Zargaran

NATIVE KNOWLEDGE

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

GETTIN’ RED-Y EXPERT: Jason Miranda CREDENTIALS: Chief Operating Officer, Red O

Ò Manic Monday, kill the back-to-work blues with an organic skinny margarita. A must-try is the 10-oz bone-in prime filet. At Red O, you get the best prime steaks & seafood with authentic sauces from southern Mexico. In my opinion, we do prime steak & seafood and great Mexican food better than any of our competition.

Ò Midweek is the perfect time to go to On Target for shooting practice. www.ontargetrange.com

Ò On Fun Friday, try The Ranch Sports Grill in Ladera Ranch for chicken wings and sports. www.theranchsportsgrill.com

Ò Date night—get the sitter and enjoy a 5-star meal in Red O’s romantic dining room.

Tip: Try the Tablita, prime tomahawk rib-eye and 1 ½ lb Maine lobster served tableside for two with fresh corn tortillas and a bottle of Argyle Reserve pinot noir from Oregon. www.redorestaurant.com

www.redorestaurant.com

Ò Thirsty Thursday, watch the game in the lounge at Red O and sip on a spicy Alacran Margarita. Finish with the passion fruit butter cake that puts all others to shame! www.redorestaurant.com

Ò I really enjoy a Guinness at Muldoon’s with a prime rib sandwich or fish and chips.

Muldoon’s reminds me of an East Coast bar, being born in Boston and raised in Philly. www.muldoonspub.com

“

Muldoon’s reminds me of an East Coast bar, being born in Boston and raised in Philly.

”

Ò For brunch, my wife and I love the Snooty Fox in Laguna Hills.

The Snooty Fox is a very casual, unsuspecting place. They have the best comfort food, including my favorite biscuits & gravy and chicken fried steak, which is very filling, so we try to only indulge every once in a while. For special occasions like Easter, Mother’s Day or Father’s Day, I might visit the St. Regis. www.stregismb.com

PHOTO BY: Sammy Zargaran

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LOCALE ndar

20

THINGS TO RING IN THE NEW YEAR WRITTEN BY: GINA MAGNUSON

SURF CITY NIGHTS

www.surfcitynights.com ¢ Just because it’s winter, doesn’t mean you have to give up

on beach life! Head down to Huntington Beach for their weekly Surf City Nights. Main Street becomes host to the largest street fair and farmers market in Orange County, showcasing a variety of music artists, street vendors and more. Check out Huntington Beach Pier or take the kids to the bouncy houses.

This street scene has something for everyone and, even better, admission is free.

SOCAL WINTER BREW FEST

www.socalwinterbrewfest.com ¢ Check out the SoCal Winter Brew Fest for unlimited beer

TAKE A TRIP ON THE IRVINE PARK RAILROAD www.irvineparkrailroad.com ¢ Looking for a fun activity

the whole family will love? The Irvine Park Railroad features train rides that can take both children and adults through historic Irvine Regional Park. Open daily, the park is also home to other exciting attractions like paddle boating, pony rides and bike riding.

tastings, live music, delicious food, even a free tasting glass you can take home! On Saturday, Jan. 23, 2016, from noon to 4p.m., over 50 craft beers from breweries across the country will be available including seasonal beers and hard ciders.

Proceeds from the SoCal Winter Brew Fest will go to Food Finders, a community-based food conservancy organization.

This is a 21+ event.

THE ART OF PASTRY AT SOCO www.southcoastcollection.com/ events ¢ Impress your friends with

some newfound pastry making skills! South Coast Collection, or SoCo, will be hosting pastry making courses for Orange County’s dessert fans. Expert pastry chef MOF Stéphane Tréand will instruct classes on fashioning delicious apple tarts on Jan. 9 from 10 a.m. to 1 p.m. On Jan. 16, Tréand will teach participants how to make tasty eclairs. No experience is required, just a passion for cooking and the desire to learn from the best!

ROYAL PHILHARMONIC ORCHESTRA AT THE RENÉE AND HENRY SEGERSTROM CONCERT HALL www.philharmonicsociety.org ¢ On Jan. 20, 2016, Grammy

Award-winning violinist and conductor Pinchas Zukerman of London’s Royal Philharmonic will lead an allMozart program. With talent including American pianist Jonathan Biss performing classics such as Mozart’s Violin Concerto No. 5 in A major, Piano Concerto No. 21 in C major, “Elvira Madigan” and Symphony No. 40 in G minor, this is sure to be an unforgettable night.

FULL MOON NIGHT HIKE IN CARBON CANYON REGIONAL PARK www.media.ocgov.com ¢ Don’t miss the last winter

CRAFT AND HOBBY ASSOCIATION MEGA TRADE SHOW www.chamegashow.org ¢ Craft lovers rejoice!

RIVERDANCE—THE 20TH ANNIVERSARY WORLD TOUR www.scfta.org ¢ Ring in the new year with a lively performance courtesy of the Irish dance

phenomenon RIVERDANCE. On Jan. 1-3, guests can convene at the Segerstrom Center for the Arts to watch the RIVERDANCE 20th Anniversary World Tour. Drawing from Irish tradition, the performance is composed by Bill Whelan, produced by Moya Doherty and directed by John McColgan. The ensemble arrives to North America following sold-out performances in Asia and Europe.

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From Jan. 9 to Jan. 12, the Anaheim Convention Center is hosting a series of educational events and a major trade show all focused on the latest and greatest in craft-making. These stunning, handmade displays exhibit innovation so creative it will transport you to a different world.

hike of the season at Carbon Canyon Regional Park. See beautiful scenery in an entirely new light—moonlight, that is! On Jan. 23 from 5:30 p.m. to 8 p.m., hikers can enjoy a visit to the nature center while munching on hot cocoa and cookies. Then, a live animal presentation and a hike through the preserve.

Parking is free and space is limited, so be sure to call ahead of time.

THE RED THAT COLORED THE WORLD AT BOWERS MUSEUM

www.bowers.org ¢ The color red is a powerful and symbolic hue that has

HOLIDAYS AT DISNEYLAND

www.disneyland.disney.go.com ¢ Spend your winter at “The Happiest Place on Earth!” Not only does Downtown

Disney turn into a winter wonderland complete with an ice rink, there is also the world-famous Diamond Celebration in Disneyland. Watch the amazing fireworks display and entertaining light show with friends and family or stop by Disney California Adventure for the magical World of Color: Winter Dreams display led by Olaf from the hit movie Frozen. These winter displays continue through Jan. 6.

THE MIGHTY DUCKS AT THE HONDA CENTER

EXPLORE THE DISCOVERY CUBE

team is back throughout the month of January with some exciting games. See the Ducks cross sticks with the Detroit Red Wings and Toronto Maple Leafs this month. Be sure to watch out for flying pucks!

exhibits to choose from, the Discovery Cube has two floors of educational, scienceoriented activities the whole family will love. Friends and family can make clouds, climb rock walls and experience the winds of a hurricane all under one roof! Learn about dinosaurs alongside a twostory tall Argentinosaurus or be amazed by the Discovery Cube’s 4D Theater.

www.hondacenter.com ¢ Orange County’s hockey

HIKING THE THE CITY OF IRVINE OPEN SPACE PRESERVE www.letsgooutside.org ¢ For those of you with New

Year’s resolutions to abide by, The City of Irvine has an Open Space Preserve perfect for outdoor activities. Connect with nature and observe the wildlife with an outdoor adventure. Popular activities also include mountain biking, equestrian programs and naturalist-led tours.

AMASS AND SWELL AT OCMA

www.ocma.net ¢ Explore alien environments

with textured scenes designed

by Long Beach artist Olga Lah. Shaped by thousands of foam blocks, these stacks of materials create a 65foot, interactive space. Be amazed by how these simple materials can be turned into extravagant landscapes.

www.discoverycube.org ¢ With over 100 interactive

FLOWER ARRANGING AT THE HUNTINGTON

www.huntington.org ¢ The expansive Huntington

Botanical Gardens is hosting a day of flower arranging for both children and adults on Jan. 30, 2016. From 10 a.m. to noon, attendees can learn the ins and outs of Orange County’s historic citrus groves while creating beautiful floral displays during this workshop presented by Flower Duet. Then, from 1 p.m. to 2:30 p.m., bring the kids to the garden for their own specialized floral design class.

KING TUT: “WONDERFUL THINGS” FROM THE PHARAOH’S TOMB www.muzeo.org/home.php ¢ MUZEO Museum and

Culture presents King Tut: “Wonderful Things” from the Pharaoh’s Tomb, a stunning exhibit of ancient Egyptian replicas from the famed pharaoh’s tomb.

These meticulously designed treasures recreate the story of the Egyptian icon who lived more than 3,000 years ago.

See this collection of over 100 pieces through Jan. 24.

been highlighted throughout countless pieces of art.

Bowers Museum highlights the visual nature of red in the exhibit The Red that Colored the World, running through Feb. 21, 2016. The exhibit provides over 100 textiles, paintings, sculptures, manuscripts and more to delve into the history and unique use of this iconic color. This exhibition was organized by the Museum of International Folk Art in Santa Fe, New Mexico.

YOGA IN THE GARDEN AT FULLERTON ARBORETUM

ICE SKATING AT THE IRVINE SPECTRUM

peacefully with some yoga among beautiful flowers, trees and wildlife. Ongoing throughout January, certified yoga instructor Kim Mason leads yoga in the garden at the Fullerton Arboretum.

Yoga in the Garden occurs on Saturday mornings and is suitable for all experience levels. Classes start at 9 a.m.

Mats are available and prices are $15 for non-members, $13 for members.

with some ice skating! After spending the day shopping at the Irvine Spectrum Center, bring friends and family for a fun party or skate solo.

Tickets are $19 including skate rentals or $15 if you bring your own skates. On weekends, you can even skate well into the night. Time to lace up and get skating! Ice skating is open to the public through Feb. 15, 2016.

www.fullertonarboretum.org ¢ Start your year off

www.shopirvinespectrumcenter. com/Skate ¢ Enjoy the holiday chill

OCEAN INSTITUTE JAZZ FESTIVAL www.oijazzfestival.com ¢ Listen to some of the

world’s best jazz musicians while tasting tasty cocktails, wine and food—all for a cause! Since the festival was created in 2003, this event has raised over $1 million to benefit Ocean Institute. The event will host silent and live auctions to collect proceeds for the Ocean Institute’s educational programs. The festival’s silent auction, reception and first round of performances occur on Friday, Jan. 22, and continues with a large gala and concert on Saturday, Jan. 23, 2016.

TWELFTH ANNUAL BATTLE OF THE MARIACHIS www.missionsjc.com ¢ On Jan. 13, 2016, Mission San Juan Capistrano’s traditional

Battle of the Mariachis returns with a lively performance.

Beginning at 9 a.m., the event showcases the immense talent of local mariachi bands. Enjoy the scenic mission gardens and the quaint San Juan Capistrano area as you get a taste of the city’s diverse cultures, history and traditions.

LOCALE MAGAZINE | 49

Happy Hour ● Full-Service Catering ● Private Venues ● Live Music ● Kid Friendly

South Coast Plaza Village (714) 751-7153

3800 South Plaza Drive Santa Ana, CA 92704

www.antonello.com

South Coast Plaza (714) 754-0300

3333 Bristol St #1201 Costa Mesa, CA 92626

www.quattrocaffe.com

South Coast Plaza (714) 557-5232

3333 Bear St. #2887Costa Mesa, CA 92626

www.antonello.com

PHOTO BY: Mike Villa

eat /drink

JAN.

2016

55 EAT EXPERT Talking to OC’s Food Experts About Their Favorite Dishes & How They Found Success

65 EAT FEATURE Your Guide to the West Coast's Hottest Food Destination

86 DRINK EXPERT Toasting to Success with Hudson Whiskey Founder Ralph Erenzo

65

EAT FEATURE The Hungry Games

BOSSCAT KITCHEN & LIBATIONS 4647 MacArthur Blvd Newport Beach, CA 92660 949.333.0917 www.bosscatkitchen.com

53

JANUARY 2016

EAT Your

heart OUT

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



Learn About Restaurant Life From the CHEFS & RESTAURATEURS at Mizu Sushi, Sidecar Doughnuts, Eats at Hotel Irvine and The Cannery in Newport Beach

WRITTEN BY: DANIELLE EVANS & TYLER HOLLAND PHOTOGRAPHED BY: SARAH NAIL & ADAM GENTRY

F

rom a nostalgic donut and coffee shop on 17th Street in Costa Mesa to the newest sushi hot spot in Tustin, there are so many great places to dine in Orange County. More traditional restaurants like seafood eateries in Newport Beach are reinventing themselves and catering to this generation’s foodies, while newly renovated hotels like Hotel Irvine are opening restaurants that

add to their modern appeal. Sidecar Doughnuts and Coffee, Eats at Hotel Irvine, Mizu Sushi and The Cannery in Newport Beach are among this month’s hottest spots and are perfect spots to visit for your next family dinner or date night. The innovative menus, interesting concepts and imaginative culinary creations make these eateries ones you have to add to your must-try list.

55

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

ANCH ORS

AWAY

Newport Beach gem, The Cannery is no stranger to stardom. Built in  A1921, The Cannery started its career as the hub of commercial fishing boat

activity in Newport Beach. Fast forward to 1999, and The Cannery, then a popular restaurant and historical landmark, was under threat of being knocked down to make space to build condominiums. Restaurateur Ron Salisbury got involved and now The Cannery is more popular than ever. The restaurant features a downstairs restaurant with a bay view and an upstairs sushi bar.



EXPERT: Ron Salisbury



CREDENTIALS: Restaurateur, The Cannery



À LA MODE: Salisbury’s favorite brunch dish at The Cannery is huevos rancheros.

Q

What advice would you give to an aspiring chef?

Ron Salisbury: Do not get caught up in being a celebrity chef. Continue your education and stop pursuing fame and publicity.

Q: The Cannery describes itself as not reinventing the wheel but reinventing the ride. What does that mean?

RS: Use history as your anchor, then jump in and become all you can be.

Q: You come from a family with a long history in restaurants. Did you always know that was the career path you would take?

RS: I flirted briefly with being a football coach. Otherwise, I always knew.

Q: Your family opened a Mexican restaurant, El Cholo, and the original location which opened in 1929 is still standing in Los Angeles. What is it like operating a seafood restaurant?

RS: El Cholo was the soloist that needed to play their instrument well. The Cannery is a symphony orchestra in all its complexity and opened up a wonderful experience.

Q: The Cannery is well-known for its wine. Are you a wine lover?

RS: It’s a great world and I would enjoy hanging out with the small, passionate, driven wineries.

WRITTEN BY: DANIELLE EVANS | PHOTOGRAPHED BY: SARAH NAIL 56 | LOCALE MAGAZINE

NATIVE

KNOWLEDGE

 A crowd favorite dessert

item on The Cannery’s unique dessert menu is the Balboa Sundae.

BATTER

UP

 The Cannery loves

baseball. Parts of the restaurant are named after baseball terms like “the dugout,” and The Cannery hosts special events for baseball hallof-famers. A plethora of baseball memorabilia decorates the restaurant.

DREAM

DUO

 The Cannery offers

two of Newport Beach locals’ favorite things: dining and boating. The Cannery can offer a variety of menu items to enjoy onboard, including seafood platters, fruits and cheeses, wrap sandwiches and fresh vegetable crudités. Duffy boats can be rented at an hourly rate seven days a week.

VOTED

MOST POPULAR

 The Cannery’s most

popular dish is the Chilean sea bass, and the top three ingredients The Cannery uses are lobster, heirloom tomatoes and fish.

“THE CANNERY IS A SYMPHONY ORCHESTRA IN ALL ITS COMPLEXITY AND OPENED UP A WONDERFUL EXPERIENCE.” —Ron Salisbury

Q: Sweet shrimp pot pie, diver scallops with hazelnuts, a short rib dish called “hamburger”—what inspires the Cannery menu?

RS: We always strive to be what I like to call an “honest” restaurant where you want to go to rather than feel you have to. Where, when you finish your evening, you want to go home, go to sleep, so you can get up the next day and come back again.

Q: On your off days, what do you cook in your kitchen at home?

RS: I don’t have off days. I am a lousy cook so I eat in our own and at other favorite restaurants like R&D Kitchen.

Q: The Cannery is a classic stomping ground in Newport Beach. Will we see any changes to the menu?

RS: There will always be a balance between providing a wonderful core menu and introducing our guests to new experiences.

Q: What is next for you?

RS: Another restaurant, if it feels right and comes calling. That and get a ride in a World War II Spitfire airplane.

EATS KITCHEN AND BAR 17900 Jamboree Rd Irvine, CA 92614 949.225.6780 www.eatskitchen.com

TR-EATS

YOURSELF



Growing up in the Philippines, Chef Jason Montelibano loved food from an early age. Learning many of the tricks and trades of the kitchen from his mother, Jason has paved the way in the OC culinary arts scene with his creative dishes and interesting takes on old-time favorites. Montelibano moved to the states in 1997, and landed in Utah. His culinary education began at Le Cordon Bleu and Orange Coast College, but his legacy began at Chapter One in Downtown Santa Ana. He is now marking his territory at the EATS Kitchen and Bar in the newly renovated Hotel Irvine.



EXPERTS: Jason Montelibano



CREDENTIALS: Executive Chef, EATS Kitchen and Bar

WINE & DINE: Besides EATS, Jason Montelibano’s favorite spots are Lola Gaspar and Chapter One in Downtown Santa Ana.



Q

How did you know you wanted to pursue the culinary arts as a career?

Jason Montelibano: I was born and raised in Manila in the Philippines and surrounded by food. My mom worked for Max’s Fried Chicken, my dad sold live shrimp to local restaurants and my grandmother always took me to the local markets with her. When I was seven, I started visiting the local bakery to help make pan de sal. After that, I was hooked.

Q: What inspires you to make amazing, beautiful dishes?

JM: I’m inspired by my upbringing in Manila, things I love to eat and by learning and seeing new techniques from others.

Q: What makes your cooking style different?

JM: People often tell me I am one of the nicest chefs they know. This is an attitude I try to bring to the kitchen every day and build an environment of fun and creativity.

Q: What is your all-time favorite dish to make?

JM: Pasta pomodoro with shrimp. Something so simple, but the flavors are spot on.

Q: Who would be your ideal client to cook a meal for?

JM: I would love to cook in person for my family back home in Manila. As of now, they have to depend on social media to see my dishes.

Q: What makes EATS unique?

JM: EATS Kitchen & Bar is a modern indoor and outdoor all-day gastropub with a relaxed neighborhood vibe and a warm and inviting atmosphere. It’s the ideal place for locals and hotel guests to relax, unwind and just hang out.

WRITTEN BY: DANIELLE EVANS | PHOTOGRAPHED BY: SARAH NAIL 58 | LOCALE MAGAZINE

“I WAS BORN AND RAISED IN THE PHILIPPINES SO OF COURSE I TRY TO INCORPORATE SOME INFLUENCES FROM MY FAVORITE NATIVE FILIPINO FOODS.” —Jason Montelibano

ON HIS

PLATE

 Jason Montelibano’s

favorite dish and cocktail pairing at EATS is the miso seabass with forbidden rice, garlic ong choy, yuzu butter sauce paired with thyme, black pepper and lemon martini.

It’s a hearty seafood dish packed with flavor.

KNOW

YOUR RICE

 Risotto is not a type of

rice, rather it is the way Arborio rice is cooked that makes it risotto. Contrary to popular belief, it is cooked in vegetable stock, not oil.

Q: Does your Filipino heritage influence your cooking style and likes or dislikes?

JM: I was born and raised in the Philippines, so of course I try to incorporate some influences from my favorite native Filipino foods. The Philippine Islands are a melting pot in terms of food, culture and people. I love Filipino food, but there is nothing better than our lechon.

Q: They say you are what you eat. In this case, maybe we can say you are what you cook! What are three words to describe yourself as a person?

JM: “Fat kid at heart.” Okay, that’s four words, but truthfully, there’s nothing I would say no to. I love to eat just about anything.

Q: What about as a chef?

JM: Passion, compassion, determination. In my journey as a young chef I’ve been determined to strive for the best, and working hard in the kitchen day by day is my passion, and leading by love is my compassion.

Q: The EATS philosophy is “a pub remade and remixed.” What does that mean to you?

JM: We’ve changed things up from your typical pub by adding creative twists to comfort food and embracing a relaxed vibe. Our expansive craft beer selection, unique wines and signature hand-crafted cocktails elevate that gastropub experience even more. Overall, it’s a great place to meet up with friends, family or co-workers for good food, cool drinks and fun times.

Q: If you had to invent a new dish right now, what ingredients would you throw into the mix?

JM: Shrimp paste, durian, glass noodles.

Q: If you had to eat one thing for the rest of your life, what would it be?

JM: Fried chicken—Jollibee’s fried chicken, to be exact—with a side of rice, gravy and hot dog spaghetti.

MIZU SUSHI 2881 El Camino Real Tustin, CA 92782 714.730.0200 www.mizusbg.com

FRESH OUT

OF WATER

 Mizu has at least 10

different types of fish flown in from different countries around the world every day.

MIZU ’S 5

RECOMMENDED DISHES  Rainbow Blossom Roll,

Alaskan Roll, Unagi Foie Gras, Spanish Bluefin Toro and Grade A5 Wagyu Steak.

MIZU ’S 5

RECOMMENDED DRINKS  Pear Tree, Mai Tai, Blue

Ocean Martini, Pineapple Jalapeño Margarita and the Kuchinoshima.

RAW DEAL 

Orange County sushi lovers are getting a taste of Mizu Sushi Bar and Grill.

First established in San Jose, California, in 2008, Mizu saw so much success, the team invested in a Tustin location in 2015. Mizu skillfully fuses Asian flavors with unlikely twists to create innovative dishes that keep customers coming back.

The team of highly experienced chefs prepares dishes from fresh produce and seafood to create the most flavorful dining experience. Not a sushi fan? Not a problem. Mizu’s menu also features dishes from the kitchen like Korean barbecue, Japanese Wagyu beef and signature salads. Mizu also features a varied selection of sake, spirits, signature cocktails and wines in their full bar. The restaurant has a large main dining room, a sushi bar, a private dining room and a spacious outdoor patio.

Head Chef Yoshi Sakamoto and Chef James Lee (who is one of the restaurant owner’s sons), discussed Mizu’s success, the inspiration behind Mizu’s dishes and their overall passion for cooking. It’s easy to see the love Sakamoto and Lee have for the restaurant and food, all qualities that can be tasted in each of Mizu’s dishes.

“WHAT KEPT ME GOING AND STILL KEEPS ME GOING ARE THE SMILES PEOPLE HAVE WHEN THEY EAT GOOD SUSHI.” —Yoshi Sakamoto WRITTEN BY: TYLER HOLLAND | PHOTOGRAPHED BY: ADAM GENTRY 60 | LOCALE MAGAZINE



EXPERTS: Yoshi Sakamoto and James Lee



CREDENTIALS: Head Chef and Chef

EAST MEETS WEST: SoCal is known as the first U.S. region to fully embrace sushi



Q

Were you always interested in the culinary arts?

Yoshi Sakamoto: I was always interested in the culinary arts ever since I can remember in Osaka, Japan. However, the path to becoming a sushi chef was not immediate. While in Japan, I had to learn prepping for two years before I was even allowed to touch the fish. Sushi takes some serious skill to do correctly. It isn’t something you can do after two months. What kept me going and still keeps me going are the smiles people have when they eat great sushi.

James Lee: My interest in the culinary arts started from occasionally making meals for my family since I was young. Like Yoshi-san, one of the best things about cooking for me is making people happy through what I create, whether for my family or the customers that come to Mizu.

Q: What prompted your interest in sushi and fusion cuisine?

YS: When I came to the United States, a lot of chefs were doing different and interesting things. The same sushi ingredients used in Japan were not available in the U.S., so chefs had to improvise and do things differently, such as using smoked salmon and avocado, which was available in the U.S. but not used in Japan. Fusion started out of necessity but chefs had to be creative to come up with new styles and dishes. This led to new and interesting developments in the cuisine. Innovation in styles of sushi is what inspired me in the beginning of my career and is what continues to inspire me today.

JL: I started working at Mizu San Jose when about five years ago and was excited to try every possible job you could have in a sushi restaurant. From bussing tables to working in the kitchen, I found most gratifying work was from behind the sushi bar. I think what drew me most towards sushi was the artistic value behind it. There’s so many different and beautiful ways you can present sushi.

After seeing one of our chef’s amazing sashimi platters I knew I wanted to recreate that kind of art on a plate of my own.

Q: What led you to become a chef at Mizu?

YS: What drew me to Mizu was that the restaurant accommodated both worlds: traditional and fusion. From making Mizu signature rolls to serving customers omakase style (chef-selected courses), I knew I wouldn’t be limited in my ability to satisfy any type of customer if I was a chef at Mizu.

Q: What makes Tustin such a great addition to the Mizu family of restaurants?

JL: Orange County customers are well educated in local food, especially sushi.

“WHEN YOU BITE DOWN, THE PEARLS BURST, CREATING A FLAVOR EXPLOSION IN YOUR MOUTH, WHICH IS KEY TO THAT DISH.” —Yoshi Sakamoto It’s rewarding to serve customers that are really knowledgeable and familiar with sushi. It makes the experience that much better both for the chefs and the customers. If Mizu can satisfy sushi lovers in Orange County, then we’ve shown that we can succeed anywhere.

Q: Where do you get your sushi-grade fish?

YS: Our fish comes from all over the world. We get bluefin tuna from Spain and bigeye tuna from Hawaii, for example.

Q: “Mizu” means water in Japanese. Does that inspire the theme of the menu and restaurant?

JL: Of course. Water is an essential ingredient in life so we strive to make sure our menu and experience upholds this theme through good health, high-quality ingredients, experienced culinary techniques and excellent service.

Q: Are there any dishes you would recommend to someone who has never tried sushi?

YS: Signature rolls are always a great place to become accustomed to sushi. We have many different rolls you could start with if you don’t know sushi that well.

Eventually, you can move on to raw fish on its own. If you are unaccustomed to raw fish, our signature rolls such as the Mizu Jumbo, which features tuna, avocado, grilled unagi and shrimp tempura, will definitely help you ease into enjoying quality fish on its own.

Q: What dishes would you recommend to the more adventurous eaters out there?

YS: We have various dishes such as black tiger shrimp, sea urchin, Boston clams, toro and conch. When you eat seafood this fresh, you will notice it has a natural sweetness to it. Other options include unagi [eel] with foie gras and shaved truffle. Recently, we served octopus carpaccio on our specials list, which people really enjoy.

Q: How would you go about choosing sake to pair with a meal?

YS: There are different types of sake available, such as super premium, premium, regular and non-filtered. At Mizu our servers can answer any questions you may have about your meal and what sake goes best.

Q: What inspires you when creating new dishes and menus?

YS: The excitement of our customers when they have something new always makes my day and inspires me. Our regular customers know they are in for something a little different each time they visit Mizu.

JL: Our goal is to pair high-quality ingredients with skill and creativity. This allows us to bring out the flavor of each menu item that compliments the fish’s qualities. Whether it’s halibut or fatty tuna, each fish has a unique character and potential for flavor that we strive to unlock. At Mizu we are always trying to stay in front by constantly creating new recipes and perfecting others.

Q: How do you push the limits and explore sushi beyond the average California Roll?

JL: A California Roll doesn’t demonstrate the years of experience a sushi chef has had. Whether you casually or regularly enjoy sushi you can tell the difference without question. Yoshi-san’s dishes really show off his years of training. His precision with a knife is something to marvel, sushi is an art form.

YS: Mizu has seasoned chefs that can make anything you desire. If you are adventurous I recommend sitting at the sushi bar for omakase. Our chefs will create your custom course meal right in front of you. From our toro tartare to our Rainbow Blossom Roll, we can demonstrate that the California Roll is only the beginning of your sushi journey.

Q: How does presentation factor into the preparation of each dish?

YS: Sushi is an art so presentation is one of the most important things for a chef.

Without beautiful presentation a dish isn’t complete. At Mizu we want our dishes looking as great as it tastes.

JL: One of the first and most important things I was taught when I began sushi was this motto: “You eat with your eyes first.” Presentation is the first impression a customer will have and it’s extremely important to complement the quality of our food with great presentation.

Q: What do you do to constantly hone your craft and stay up to date with trends?

YS: As a chef you have to continue to learn every day. For example, in the Surf and Turf Roll, instead of drizzling the sauce over the dish like you would find at most restaurants, we infuse Tabasco sauce into caviar pearls. When you bite down, the pearls burst, creating a flavor explosion in your mouth, which is key to that dish. Attention to detail and consistency is important. Reading various books is also a useful tool. In order to create fusion cuisine, you need to learn about the individual ingredients from all cultures and incorporate them into dishes.

Q: What is the most interesting trend in sushi you’ve noticed and will this dish be coming to Mizu if it isn’t already served?

YS: Omakase and rolls are trends in Orange County. It can be difficult to represent both trends in a restaurant, but Mizu does. We’re constantly innovating our menu.

THE

hungry GAMES

EAT YOUR WAY THROUGH ORANGE COUNTY’S FINEST

PHOTO BY: MIKE VILLA

WRITTEN BY: NICK PACHELLI, SUSAN KRUPA, LAUREN PATTERSON, RINA MAGSOMBOL & JEFF COOPER PHOTOGRAPHED BY: MIKE VILLA

65

All of the Orange County Dishes and Drinks You Don’t Want to Miss

MONTADITO DE COSTILLA Pueblo pueblotapas.com

> Savor short rib two ways with mustard seed and toast.

THEY CAN DISH IT OUT

BONE MARROW Marche Modern marchemoderne.net

> Look inside the bone with bone marrow sauce, Bordelaise, balsamic and pickled red onion.

PIADINA Vitaly Caffe vitaly.net

Flat Bread Sandwich, consisting of sliced Roma tomato, basil and Italian mozzarella cheese.

OCTOPUS TACO Taco Maria tacomaria.com

> No more corn tortillas, this is served on a squid ink tortilla.

WRITTEN BY: RINA MAGSOMBOL, NICK PACHELLI, RANDA AKEEL AND SUSAN KRUPA

NEW > Cauliflower

KING CRAB LEGS Captain Jack’s captainjackssunsetbeach.com

> The king crab at Captain Jack’s is legend.

No accoutrements needed, just fresh, tender, steamed crab legs.

TENDER BRAISED BEEF SHORT RIB

PHOTOGRAPHED BY: MIKE VILLA

66 | LOCALE MAGAZINE

OLD > Kale

> Order a Capri Piadina

EVERY ORANGE COUNTY DISH AND DRINK YOU JUST CAN’T MISS

Whether you live in Orange County or are just passing through for a visit, hit up these spots to discover the best the coastal cities have to offer, one food genre at a time.

Out With the OLD, In With the NEW

The Ranch theranch.com

> This fall-off-thebone meat is couched between string beans, sweet peppers, shiitake mushrooms and pimento cheese mash.

PUEBLO | pueblotapas.com

FLATBREAD Aqua Lounge aqualoungenb.com

> Try the tomato and mozzarella flatbread with red onions and basil.

Pueblo: Mike Villa | Broadway by Amar Santana: Jeff Farsai | Social: Caroline Chambers

BEHIND THE COUNTER

Vámonos!

CIOPPINO “21” 21 Oceanfront 21oceanfront.com

> The cioppino is a delicious seafood stew made with tiger prawns, scallops, mussels, lobster, clams and salmon in a saffron garlic broth.

FRIED CHICKEN The Blind Pig theblindpigoc.com

> One of our favorite fried chicken crusts is served with potato, arugula purée, Thai basil pistou, yogurt and strawberry gastrique.

BREAKFAST BURRITO

OAK GRILL | oakgrillnb.com

Out With the OLD, In With the NEW

Nick’s on 2nd nicksrestaurants.com

> Nueske’s bacon, hash browns, chorizo, jalapenos, jack cheese, sour cream, house salsa, pico de gallo, avocado, black beans and cilantro … in your new favorite burrito.

PANCAKE BALLS

OLD > Beef NEW > Buffalo

cucumber with curry oil and papadum.

Grits Fullerton gritsfullerton.com

LOBSTER MAC N’ CHEESE

> The pancake balls tout

Stacked stacked.com

a hazelnut ganache, cashew butter, berries and raspberry syrup.

BEAR FLAG BURRITO Bear flag Fish Co. newport.bearflagfishco.com

> Snag some of the grilled fish of the day that is served with rice, black beans, avocado, chopped lettuce, pico de gallo and Tommy Sauce.

WHISKEY BACON MARSHMALLOW, GUINNESS GRAHAM CRACKER

> Rich and creamy with lobster, Roma tomato, fresh garlic and basil.

> The full rack and the half rack both come with a spicy glaze on top of a custom rub that makes these ribs pack a punch.

> Outside Ikko, a sign reads, “We don’t serve American style rolls.”

The chefs use whatever is fresh behind the divide for the omakase where the cooked uni is mouthwatering amazing.

LOBSTER MACADAMIA ROLL Starfish Laguna Beach starfishlaguna.com

> We are rollin’ out with this beauty; it’s got lobster tail, avocado, mango, cucumber, cilantro, roasted macadamia nuts and sriracha aioli.

MAC ’N’ CHEESE

Iva Lee’s ivalees.com

> Their take on the classic

WAGYU BEEF TARTARE Social Costa Mesa socialcostamesa.com

> Southern comfort comes in the form of the best Gumbo in the OC with crawfish, chicken and andouille.

mac ’n’ cheese is made with gruyère, fontina and parmesan cheeses.

> Smoked mussel aioli, salt and vinegar chips, poppy seeds, sunflower and capers. Enjoy!

BACON JAM FILET MIGNON

COMBO PLATE

BLACK MISSION FIG TOFFEE PUDDING

Founders Room at The Center Club clubcorp.com/Clubs/CenterClub-Orange-County

Playground DTSA playgrounddtsa.com

> It’s the s’more of the year—enough said.

K-BBQ BURGER

TANDOORI-SPICED AHI TARTARE

> The burger has

dreams has crisp Asian pears, California avocado,

Ikko 714.556.7822

Haven Gastropub havengastropub.com

> A hint of sweet fig makes this sweet delight a sticky eating endeavor.

> The tartare of your

OMAKASE AND UNI

Newport Rib Company ribcompany.com

GUMBO

4TH STREET MARKET Torch S’mores torchsmores.com

Oak Grill oakgrillnb.com

ST. LOUIS RIBS

Umami Burger umamiburger.com

gochujang glaze, caramelized kimchi, sesame aioli and Korean ketchup—it’s served with a scallion-cilantro salad.

> The juicy cut of meat is paired perfectly with seasonal accompaniments that color the plate and palette.

The Halal Guys thehalalguys.com

> A delicious Mediterranean platter served with rice, pita bread, lettuce and tomatoes. Choose between tender and juicy chicken, gyro and falafel.

WEDNESDAY BURGERS Provisions provisionsmarkets.com

> Catch their seasonal burgers while they’re hot and piled high with the freshest ingredients in Orange County.

DRAGON EGGS The Viking Truck thevikingtruck.com

> Guests worship the Dragon Eggs. We’re talking tater tots stormed with dark ale chili, cheddar cheese, sour cream, sriracha and Viking ketchup.

AMAR SANTANA Executive Chef, Partner Renowned chef Amar Santana is bringing Spanish flavors to Costa Mesa with his up-and-coming tapas bar VACA. Conveniently located near South Coast Plaza, VACA’s menu will provide a blend of recipes that originate all over Spain—from Andalusia to the country’s Basque region.

Q: Describe VACA. Amar Santana: VACA is a Spanish themed tapas restaurant but also a steakhouse. There are a lot of unique features in the restaurant like a full bar with inspired drinks, sangrias and vermouth on tap—which is very popular in Spain. We will have a charcuterie station featuring cheeses, olives, almonds, meats from Spain. It will be a busy and happening scene I am excited for your readers to experience.

Q: You have an open kitchen. What do you like about it?

AS: It’s exciting. People want to be entertained; people want to see what’s going on. It’s more fun to watch everything, and people love seeing us cook and create food—the bright lights, the noises, the smells.

Q: You don’t hear about the tapas and steakhouse combination too often, what will that be like?

AS: I am going to have a large steak menu. We will have specialty Australian steak, Japanese steak and unique steaks from all over the United States. We will offer grass-fed beef, which is a nice, premium and healthy option. All of the steaks will be cooked over wood, which will impart a lot of flavor. We will offer steak for the table, like a three-pound rib eye for a group to share. We will also offer sides with a Spanish flair—think Catalan style spinach instead of the traditional offerings.

Q: What’s on the radar?

AS: I was recently on Top Chef and have been having really exciting experiences like that. It has been fun to share my passion for cooking with a large audience.

MOM KNOWS BEST:

Chef Amar Santana was hugely influenced by his mother’s cooking and passion for the culinary arts. As a homage to Santana’ mother, VACA will serve her signature plantain dish.

VACA 695 Town Center Dr Ste 170, Costa Mesa, CA 92626 714.463.6060 | vacagroup.com

LOCALE MAGAZINE | 67

BEHIND THE COUNTER

French and a pinch of Italian in his bread pudding recipe, straddling the line between light and flaky and thick and moist in a pool of caramel.

Coastin’

LOBSTER PASTA The Cannery Seafood of the Pacific cannerynewport.com

MARY’S DUCK TAQUITOS Red O redorestaurant.com

> Slow-cooked duck leg, tomato-árbol chile sauce, and wild baby arugula.

JOACHIM SPLICHAL Chef & Founder of Patina Restaurant Group

Q: How did the group start?

JS: Restaurateur Nick Valenti and I and realized we shared visions for a truly bicoastal boutique restaurant and food service company, and have been working together with our teams to introduce a whole new echelon of personalized service and unrivaled culinary artistry.

Q: What expansion do you see in the future of Patina Restaurant Group?

JS: In New York City, we have opened two new eateries inside the iconic Macy’s Herald Square department store. The first is called Chef Street, a street truck concept offering bites from famous chefs from around the county and NYC. Next to that, Rowland’s is a gastropub meets grill concept serving shrimp salad, fried chicken, burgers, grilled fish and steaks. In January, we will be taking our successful coffee and milk concept C+M cafe to the San Francisco Opera House. The rest of 2016 is devoted to moving forward by setting the bar for reinvigorated spaces and businesses that fulfill our consumers’ needs and desires.

A LOCAL FAVORITE:

Patina Restaurant Group manages restaurants all over Orange County. Some locations include: Leatherby’s CaféRouge in the Renée and Henry Segerstrom Concert Hall at Segerstrom Center for the Arts and the newly redesigned Tangata Restaurant at The Bowers Museum in Santa Ana.

68 | LOCALE MAGAZINE

Driftwood Kitchen driftwoodkitchen.com

HULK SMASH Bambu bambuirvine.com

> Bambu devotees choose the Hulk Smash, a savory dessert beverage of condensed milk, avocado, pearl, coffee and combo jelly.

CRÈME BRÛLÉE FRENCH TOAST Break of Dawn breakofdawnrestaurant.com

�The menu is always changing and growing. It’s exciting.

Come in more than once and try it all.”

—CHEF RICK BAYLESS, RED O

Out With the OLD, In With the NEW OLD > Boba NEW > Aloe Chunks

MANGO BBQ BURGER Duke’s Huntington Beach dukeshuntington.com

> The mango dream is served with a certified Angus beef patty, mango BBQ sauce, onion rings, house-made pickles and sharp cheddar.

EL DIABLO Hopdoddy Burger Bar hopdoddy.com

> This responsibly Patina Restaurant Group 866.972.8462 | www.patinagroup.com

TUNA TARTARE TACOS > Chef Rainer Schwarz’s tuna tartare tacos are prepared with fresh yellowfin tuna, packed between crispy miso and sesame shells and garnished with cilantro.

With over 60 restaurants and food service locations, Patina Restaurant Group dining spots can be found in community hubs across the country, including the Segerstrom Center for the Performing Arts and Bowers Museum in Santa Ana. This organization also offers Patina Catering, an upscale catering arm for weddings, benefits, dinners and corporate events.

Q: The Patina Restaurant Group offers a wide variety of offerings throughout Southern California, what types of restaurants is the group most known for?

Joachim Splichal: In Orange County, we have Leatherby’s Café Rouge, housed in the expansive Segerstrom Center for the Arts, which offers modern American cuisine inspired by seasonal ingredients.

We also recently renovated Tangata Restaurant at the Bowers Museum to create an ambience that would complement the artistic inspirations of the institution.

The new menu celebrates the cuisine of the Pacific Rim, combining the tastes of Asia, the Pacific Islands, and California.

> House-made pasta with Maine lobster, carbonara sauce, black pepper and fine herbs.

produced Angus burger comes with pepper

LAMB FLATBREAD

jack cheese, carmelized onions, habanero and serrano chiles (beware!), salsa roja and chipotle mayo. Get it with avocado and a fried egg!

the right kick of spice that complements the sweet and spicy peppers, sauerkraut and 20 craft beers on tap.

HOLLYWOOD CHICKEN

Dog Haus doghaus.com

Dos Chinos doschinos.com

> Dos Chinos’ Hollywood Chicken is served with coconut panang curry, fried yams, tamarind and cabbage for a textureheavy flavor punch. Get the fries with banana sauce—trust us.

DUCK, BACON AND JALAPEÑO SAUSAGE Wursthaus wursthausdtsa.com

> The duck and bacon with jalapeno, one of 20 sausage varieties, is just

> Crème brûlée French toast—amazing—is a raisin brioche wading in Mexican chocolate, chocolate-soy caramel and coconut.

PIG AND THE FIG > It’s got Emmentalerstuffed sausage plus fig and onion relish.

GRASS-FED BURGER ARC arcrestaurant.com

> ARC’s grass-fed burger, grilled to an ideal medium, is packed with beef and bacon then bound with duck fat.

BREAD PUDDING Café Hiro cafehiro.com

> Chef Hiro Ohiwa combines Japanese,

Kentro Greek Kitchen kentrogreekkitchen.com

> If you’re itching for some Greek-crafted pizza, it’s this Grecian spin on pizza that has braised lamb, oregano potatoes, tzatziki and kasseri cheese.

BURRELL’S TRI-TIP Burrell’s BBQ burrellsbbq.com

> Whether you choose tri-tip lunch plates or tri-tip sandwiches, each impeccably charred and seasoned order is tender from first bite to last.

MAC DADDY FLATBREAD Wayfarer wayfarercm.com

> Check out this Angus beef patty with cheddar cheese, tomato, onion and iceberg lettuce topped with thousand island dressing.

The Ramos House Cafe: Caroline Chambers | Jan's Health Bar: Hunter Cole

SCOTCH QUAIL EGG BLOODY MARY The Ramos House Café ramoshouse.com

> Chef and owner John Q. Humphreys’ one-of-a-kind Bloody Mary sports a fried quail egg wrapped in meat, mustard, pickled green beans and crab legs.

LIQUID NITROGEN ICE CREAM

RAINBOW IN THE SKY

Tempo Urban Kitchen tempourbankitchen.com

Au Lac aulac.com

> Table-side ice cream service? Obviously. Ask your server for the flavor of the day, as there’s always a new scoop to try.

Out With the OLD, In With the NEW OLD > Tequila NEW > Mezcal

BLUEBERRY PANCAKES

> This artfully crafted dessert incorporates coconut and berries with pecans and dates.

WEST COAST BOWL Greenleaf greenleafchopshop.com

The Secret Spot 562.592.4494

STEAK & LOBSTER

> The not-so-Secret Spot in Huntington Beach is a place where vegans and carnivores alike can find made-to-order favorites like the fluffy blueberry pancakes.

GREEN TEA BOBA Urth Caffé urthcaffe.com

Mozambique mozambiqueoc.com

> When you can’t decide between buttery lobster or a juicy steak, choose both.

SMASH BURGER 320 Main 320mainsealbeach.com

> The burgers at 320

> At Urth Caffé, their earthy green tea with sweet milk, and the added boba, makes a perfect afternoon beverage.

include the quintessential thick patty, toasted bun, melted cheese, and crisp pickles, tomatoes, lettuce and sauce.

> A salad you’ll actually crave! It has turkey, farro, brown rice, quinoa, Persian cucumber, ricotta salata, tomato, arugula, kale and cabbage.

MONKEY BALLS Chapter One chapteronetml.com

> The patrons of this former-bookstore-turnedgastropub go wild over these banana cake donut holes topped with caramel sauce and crème anglaise.

“Long before it was trendy, Jan’s was all about serving healthy food made with fresh ingredients from local vendors.

—POPPY HOLGUIN, OWNER OF JAN’S HEALTH BAR

SPICY FRESCO WRAP Jan’s Health Bar janshealthbar.com

> The health bar turns out this fresh and easy favorite with turkey, cheese, spicy guac, black beans and brown rice in a spinach tortilla.

“We are here now to provide unique, responsible, globally sourced seafood.”

—BOB VOGEL, DIRECTOR OF RETAIL/COMMISSARY OPERATIONS FOR SANTA MONICA SEAFOOD

DINING APPS FOR YOUR FOODIE ADVENTURE

> 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 take-out options.

NEW ENGLAND CLAM CHOWDER Santa Monica Seafood smseafoodmarket.com

> A tried and true family recipe using fresh ocean clams, onions, celery, potatoes and a hearty cream base.

Epicurious (free)

Urbanspoon (free)

coulis, this dish is for the dessert lover in all of us.

Yelp Eat24 (free)

Out With the OLD, In With the NEW

CRAB BEIGNET

OLD > Food Trucks

> New Orleans-style

NEW > Pop Up Restaurants

Postmates (free)

GARLIC GRILLED EGGPLANT TACO OYSTERS LocalEats ($0.99)

OpenTable ($9.99)

VegOut! (free)

Seamless (free)

Ways & Means wmoysters.com

> The oysters are served fresh from all over the country. Oyster lovers unite!

Sol Cocina solcocina.com

> Whether you’re vegetarian or not, Sol Cocina’s garlic grilled eggplant taco, with smoky red pepper salsa, crispy onion strips and cooled off with avocado, is essential eating.

Cannons cannonsrestaurant.com

beignets with crab and mascarpone cheese, tempura fried and served with aioli.

FRITO’S CHILI BAG Ruby’s Shake Shack rubys.com

> When it comes to this infamous street food from Baja California, the name says it all. Don’t overthink it, just dig in and enjoy the savory salty mix.

SAM’S LAPU LAPU Don the Beachcomber donthebeachcomber.com

> Strong yet slightly

All Recipes Dinner Spinner (free)

GrubHub ($6.99)

How to Cook Everything ($9.99)

Food & Wine (free)

“I love Costa Mesa, and I have had a great time getting to know the area. I love the beach vibe, as you can tell. The interior of our restaurant is definitely inspired by what’s around us here.”

—PAUL HIBLER, OWNER OF PITFIRE PIZZA

GREEN EGGS AND HAM PIZZA 20 Minute Meals Jamie Oliver ($6.99) 70 | LOCALE MAGAZINE

sweet, it’s not your average fruity libation— rum and passion fruit combine to take you on a trip to paradise.

SQUASH BLOSSOM QUESADILLA 180blu ritzcarlton.com

> This oceanfront lounge offers a crisp yet gooey squash blossom quesadilla, which you can wash down with a tequila flight.

BUTTER CAKE

Pitfire Pizza pitfirepizza.com

Mastro’s Ocean Club mastrosrestaurants.com

> This pizza rolls out with braised broccolini, farm eggs, four cheese garlic oil, Parmesan and La Quercia prosciutto.

> A warm, buttery, moist cake served with ice cream and raspberry

EGG WHITE MOLE BURRITO Eat Chow eatchownow.com

> The homemade mole is what makes this vegetarian breakfast burrito stand out above all other choices.

SWEET POTATO CHORIZO HASH Sandy’s sandyshb.com

> The sweetness of the potatoes with the richness of the hollandaise, plus the saltiness of the chorizo, makes this the dish to order.

Ways & Means: Adam Gentry | Santa Monica Seafood: Matt Doheny | Pitfire Pizza: Nancy Villere | East Borough: Anh Nguyen | Bob Vogel: Taylor Lewis | Mick's Karma Bar: Nancy Villere

BEHIND THE COUNTER

Gone Fishing

BANH XEO (VIETNAMESE CRêPE) East Borough - Bao Tacos east-borough.com

> A delicacy consisting of Dungeness crab, shiitake mushrooms, bean sprouts, Boston lettuce cups, stemmed herbs and nuoc mam.

DIVER SCALLOPS Studio Restaurant montagehotels.com

DUCK CONFIT MAC ‘N CHEESE The Blind Rabbit theblindrabbit.com

> The seared diver scallops are gently cooked and served with shallots and chard; it is topped off with the addition of bacon powder for a salty finish.

> Mix and match this shredded duck confit with a three cheese béchamel sauce and truffle essence.

LOBSTER NACHOS Cove Bar Disney’s California Adventure disneyland.disney.go.com

> Fresh corn chips, chipotle crema, serrano peppers, pico de gallo and cheese made even better by the addition of lobster pieces.

DUCK FAT FRIED CHICKEN AND WAFFLES

THE KARMA BURGER Mick’s Karma Bar mickskarmabar.com

> Their version of an American Cheeseburger has 100 percent Sirloin Steak Haché minced in store, handmade patty to order, American cheese, leaf lettuce, Roma tomato, thin sliced red onions and Karma Sauce.

The Crow Bar & Kitchen thecrowbarcdm.com

> Golden crispy chicken with duck fat is lethally delicious. The maple butter will get your wheels spinning but dash some crow hot sauce to get your taste buds going.

PAN ROAST Kettlebar kettlebar.com

> The Kettlebar pan roast is a creamy tomato-based broth with snow crab and lobster served with rice.

LE SPECIAL DE MONTE CRISTO SANDWICH Blue Bayou disneyland.disney.go.com

> Blue Bayou’s Le Special de Monte Cristo sandwich takes your traditional turkey, ham, and Swiss, submerges it in oil, batters it and fries it to Cajun-inspired perfection.

BOB VOGEL Director of Retail/ Commissary Operations Four generations have kept this familyowned business going strong since 1939. The Costa Mesa location opened in 1997 and it offers some of the freshest seafood around.

Q: Tell us about your brand.

Bob Vogel: We started with a 400-500 square foot space selling fresh fish on the pier in Santa Monica. We are here now to provide unique, responsible, globally sourced seafood. We are like the classic butcher shop: all custom cut and of the finest and highest quality— but we are fish guys. Our store in Costa Mesa has a 68-foot case of product. Just in our deli section, we have 20-30 options at all times. About five years ago, we added small restaurants in each of our locations.

Q: The family who started Santa Monica Seafood are still the primary owners, correct?

BV: Yes, the Costa Mesa location is headed toward its 20 year anniversary. The family is now in its third generation, and generation number four is collegeage now. I have been with the family for over two decades, and I have worn many different hats over the years—a true family-run business like us is hard to find these days!

Q: What sets Santa Monica Seafood apart?

BV: When we were getting our hands on product like Norwegian salmon was a huge ordeal, but now everyday we work with people around the world. Fiji, the Maldives, and beyond. But now with refrigeration and air travel we can get fresh product here from around the world. We only use about 5 percent of total frozen product, and even then, freezing practices are still high-quality these days. We have close to 5,000 accounts of food service, and we distribute our products as far as Arizona and Las Vegas.

TOP MARKS:

From sushi grade fish to classic cuts and oysters, there is something for everyone at Santa Monica Seafood. In the café, enjoy sandwiches, soups, salads and grilled seafood along with beer and wine. The seafood is said to be “so fresh it’s like a slap in the face!”

FREE OF CHARGE:

Free parking and weekly specials keep you coming back for more. Check online and in-store for fresh selections and specials worth making the visit.

Santa Monica Seafood 154 E. 17th St, Costa Mesa, CA 92627 949.574.0274 | smseafoodmarket.com

BEHIND THE COUNTER

Starr Attraction

Biting Into Incredible Flavor Highlighting Sweet, Salty, Spicy and Umami in OC

Umami

GRAND SLAM BURGER Holsteins Shakes And Buns holsteinsburgers.com

> Don’t go too hard on the shakes, save room for El Caliente with pepper jack cheese, pickled jalapeno, avocado, pork chicharrones and a tequila-cilantro mayo.

NIKI STARR WEYLER Head Chef Chef Niki Starr Weyler never disappoints at Mesa, a restaurant-lounge in Costa Mesa. The open-air venue features a social atmosphere with a true Southern California flair. Chef Niki cooks up American small plates meant for sharing and sampling along with great signature cocktails. Mesa features a variety of events so check their calendar often, for special DJs and food events.

Q: How do you describe Mesa to people who have never been there?

Niki Starr Weyler: Mesa is a very eclectic, edgy lounge.

Very hip—the whole aesthetic is so beautiful. People from the outside can’t tell, but from the inside, you see how beautiful it really is. It’s a hidden gem, and a great place for friends to gather. We have dinner, dancing, live music and the venue has a lot to offer.

Q: What type of crowd flocks to Mesa?

NW: This is something we pride ourselves on, [the restaurant is] very eclectic. You can come and see someone in a tailored suit standing next to someone with a mohawk. A big range of people typically come in— in the 25 to 45 [age] range. It’s a very fun hip crowd.

Q: Your late night menu offerings must be quite popular.

What has been the most popular late night item?

NW: Mussels have always been a hugely popular dish. I have a “secret menu” offering we call Chef Style Mussels—they’re super delicious and ordered a lot! We have recently added new menu items, including a really popular skirt steak, and it comes with homemade hot sauce and a chili emulsion.

Q: What motivates and inspires you in your kitchen?

NW: Mostly by the people around me. Friends, family and food memories all inspire me. Seeing friends, family and other chefs come in really excites me. I know what everyone I work with does and doesn’t like and I love making people happy through food.

ON A GOOD NOTE:

Musically themed Chef’s Table dinners happen once a month and are definitely worth coming in for a 12-seat table with cocktail or wine pairings.

OPEN LATE:

The late night menu keeps the party going! When many restaurants are closing up shop, Mesa will cook up your favorites from their late night menu until 1 a.m.

Mesa Lounge 725 Baker St, Costa Mesa, CA 92626 714. 557. 6700 | mesacostamesa.com 72 | LOCALE MAGAZINE

The Sixth Sense

TAKE YOUR TASTE BUDS ON A TRIP WITH THESE SENSATIONAL OC DISHES WRITTEN BY: SUSAN KRUPA

Umami

AL PASTOR CHOP El Amerikano thekhg.com

> The al pastor chop is served with farro salad and a secret al pastor glaze spiced with chili, paprika, garlic, onion and matched with sweet pineapple juice.

Sweet

PAN DULCE El Molino de Oro 949.489.9230

> The sweet pan dulce has people coming in just

for the Spanish treat. The bread is freshly made and the sugary, doughy aroma floods the establishment.

rib topped with pickled onions and fresh herbs.

Umami

BANANAS FOSTER FRENCH TOAST

SHORT RIBS POUTINE The Kroft thekroft.com

> Poutine is a deliciously sinful dish. Made with French fries, cheese curds and gravy, The Kroft dishes out a generous plate of the crispy, salty fries smothered in gravy, melted cheese and large chunks of short

Sweet

Sea Legs Wine Bar sealegswinebar.com

> Save room for dessert: The bananas foster French toast boasts a house-made brioche topped with caramelized bananas, candied walnuts and ice cream, plus an exceptional cinnamon rum sauce drizzled on top.

Umami

7 COURSE MENU Hobbit Restaurant hobbitrestaurant.com

> If it’s fine dining you seek, it’s the Hobbit you need. The meal includes an intermissions sorbet to cleanse the palette and a dining experience you may not be able to pronounce but will never forget.

Holsteins Shakes And Buns: Mike Villa | Hobbit Restaurant: Dhrumil Desai | Popbar: Dhrumil Desai | EATS Kitchen & Bar: Sarah Nail

Umami

FRIED CHICKEN SLIDERS The Burnt Truck Follow @TheBurntTruck on Twitter for locations and hours theburnttruck.com

The Burnt Truck’s fried chicken slider takes top choice: juicy white meat chicken in a crispy buttermilk coating topped with country gravy and garlic potato mash spread on the bun.

DOUBLE TAP

> Reliving some of the best foodie-gram moments on paper from @foodwithmichel

Bitter Salty

GREEN STRIPE

RIB-EYE MELT

Blaze Pizza blazepizza.com

Grilled Cheese Truck Follow @grlldcheesetruk for locations and hours thegrilledcheesetruck.com

You can check out the famed truck’s Twitter or website and track them down wherever they may be in OC. Enjoy the gooey delight of American, gruyere, habanero jack and other cheeses. Ask if they have rib-eye on perfectly toasted French bread.

Sour

YUM YUM LAMB SANDWICH Lime Truck Follow @thelimetruck on Twitter for locations and hours thelimetruck.com

Winner of Season 2 of The Great Food Truck Race, this truck is cruising around Orange County serving favorites like the Yum Yum Lamb Sandwich. Marinated lamb is accompanied by veggies and tzatziki plus a splash of sriracha sauce on flatbread.

> Pizza is served in 180 seconds! The Green Stripe Pizza is topped with grilled chicken, roasted red peppers and garlic then finished with pesto, mozzarella and arugula.

Out With the OLD, In With the NEW OLD > Green Smoothies NEW > Green Juices

bar at Popbar. Half dipped in premium dark chocolate and covered with chopped Pistachio Poppings, we welcome the new age of the Popsicle.

mozzarella on almost every table, and this rendition is topped with lightly pickled onion, beefsteak and fresh tomato.

Sweet

Sweet

STRAWBERRY CROISSANT

HOT CHOCOLATE AFFOGATO

Salty

Cream Pan creampanbakery.com

AVOCADO CHEESEBURGER

Simple. Perfect. The flaky croissant is filled with light custard and strawberries and topped with powdered sugar.

TK Burgers tkburgers.com

> The classic American cheeseburger is topped with the epitome of modern SoCal food: avocado.

Sweet

PISTACHIO BAR Popbar pop-bar.com

> There’s a new top pop in town, and it’s the pistachio

Sweet

BLACK CURRANT BREAD PUDDING

Dark180 Chocolate Bar dark180chocolate.com

> Traditional affogatos include vanilla ice cream with espresso.

Dark180’s Hot Chocolate Affogato elevates with rich chocolate and Han’s homemade ice cream submerged in hot chocolate.

Side Door sidedoorcdm.com

Umami

> Come for the pudding,

LOBSTER TACOS

stay for the whiskey sauce and whipped cream that makes this one firecracker of a dessert.

Sour

GYRO WAFFLES Waffles Inc. Fourth Street Market wafflinesinc-dtsa.com

> The gyro waffle is generously filled with Greek-style lamb, lettuce, tomato, tzatziki and topped with French fries.

Umami

BEEFSTEAK TOMATO BURRATA

Red Bar and Lounge redbarandlounge.com

> What’s in a taco? This taco is packin’ heat with a generous portion of flaky lobster meat and an ancho chili barbecue sauce.

Bitter

EATS BURGER EATS Kitchen & Bar eatskitchen.com

> Burger goals live in the EATS burger that’s loaded with bacon, pear jam, white cheddar, mizuna and herb aioli.

“We’ve changed things up from your typical pub by adding creative twists to comfort food and embracing a relaxed vibe.”

Din Tai Fung South Coast Plaza 3,423 likes 115 comments

Dialog Cafe 3,550 likes

78 comments

—JASON MONTELIBANO EATS KITCHEN & BAR

Sweet

CARAMELIZED APPLE TART Fig and Olive figandolive.com

> This apple tart is crispy and puffy and perfect for your next Instagram post.

It’s filled with velvety caramelized apples and vanilla ice cream.

Shuck Oyster Bar 3,086 likes

130 comments

The Alley thealleynewportbeach.com

> Burrata has replaced LOCALE MAGAZINE | 73

A + O Kitchen: Michael Wesley

14 Sandwiches Along PCH

Every ’Wich Way THESE 14 EATS ARE THE BEST THING SINCE SLICED BREAD WRITTEN BY: NICK PACHELLI

Hot or cold? Mayo, mustard, butter or zesty sauce? When it comes to sandwiches along the OC coast, there’s one thing we can agree on: a stacked high ’wich starts with some tasty meats, fish or veggies, and brings it home with a pile of kick-ass fixin’s.

GRILLED MAHI MAHI SANDWICH The Deck deckonlaguna.com

> It’s a Southern California staple with a twist: A mahi filet served on ciabatta with a feisty Cajun remoulade, heirloom tomato arugula, cabbage slaw and pickled shallots.

BLACKENED HALIBUT SANDWICH Nick’s Laguna Beach nicksrestaurants.com

> The fish is seasoned to perfection and topped with wild baby arugula, firestick onions and a house-made tartar sauce.

TURKADO SANDWICH Board and Brew boardandbrew.com

> The Turkado sandwich needs no introduction. It’s timeless turkey, avocado and secret sauce because, honestly, it doesn’t need anything else— it’s perfect as is.

PATTY MELT Eat Chow eatchownow.com

> The Patty Melt (aka The Redemption Melt) steals the show with a heaping slab of ground chuck patty, Worcestershire caramelized onions, whole mustard alouette and house-made peppers relish.

PASTRAMI HOAGIE The Loft Montage Laguna Beach montagehotels.com

> The tender pastrami is moist and flavorful with Swiss cheese, pickles, pepperoncini and stacked iceberg lettuce.

FUGGEHDABOUTIT Brix Sunset Beach brixsunsetbeach.com

> The bestseller is the Fuhgeddaboudit with classic melted Swiss, pastrami sauce and coleslaw on rye. The Brix deli sauce packs some heat that’ll make those taste buds flicker.

STEAK TARTARE A Restaurant arestaurantnb.com

> This 1855 filet comes with capers, truffle, pickled mustard seed parmesan and a quail egg on baguette.

CLUB A&O A+O Kitchen balboabayresort.com

> The classic beachfront club sandwich comes with grilled chicken, avocado, garlic aioli, bacon and shishito peppers.

CALIFORNIA Beach Hut Deli beachhutdeli.com

> This veggie slice of heaven has avocado, Monterrey Jack cheese, alfalfa sprouts and all the fresh toppings (enter green peppers).

SUMMER ZEPHYR WITH SHAKA SPUDS Sessions West Coast Deli sessionssandwiches.com

> The Summer Zephyr is made with marinated vine-ripened tomato, mozzarella, baby arugula, basil aioli, pickled red onion and balsamic reduction on a French roll.

A + O KITCHEN | balboabayresort.com

BLACKENED SWORDFISH SANDWICH Back Bay Bistro newportdunes.com

> Don’t miss this perfectly crusted swordfish with zesty cilantro lime aioli on a ciabatta square.

CLOBSTER GRILLED CHEESE Slapfish slapfishrestaurant.com

> Test the waters with the Clobster Grilled Cheese, a combo of crab, lobster, tomato and an awesome spread (creamy, fiery, smoky chile sauce).

PRIME RIB FRENCH DIP SANDWICH Bandera banderarestaurants.com

> The classic prime rib French dip sandwich will finish off your meal with a punch; it requires no accoutrements because it’s satisfying entirely on its own.

CHASHU PORK The Trough thetroughoc.com

> Try the Chashu Pork sandwich, brought to you with braised pork belly, marinated egg, pickled ginger, house kewpie mayo and arugula. Cue collective, Mmm!

THE TROUGH | thetroughoc.com

74 | LOCALE MAGAZINE

FRUITY PEBBLES FRENCH TOAST

14 OC Comfort Foods That’ll Have You Feeling Like a Kid Again

Cereal Killer

> This dish is piled high with classic cinnamon-vanilla toast and sprinkled with bacon (because, bacon) and the beloved rainbow-colored cereal.

It is topped with fresh berries and drizzled in sweet condensed milk.

THESE GROCERY STORE STAPLES ARE TRANSFORMED BY CREATIVE OC CHEFS WRITTEN BY: NICK PACHELLI

Forget the rare, high-end, unpronounceable bites at farm-to-table restaurants and bars— nothing hits the spot like dishes that call on the classic ingredients you can find at your neighborhood grocery store. These dishes transform said classics—cereals, waffles, pancakes, donuts, ice cream and burgers—and serve them with flavors old and new for diners in the OC. Brunch, dinner and dessert with a side of nostalgia are served best in these knockout dishes to taste and savor.

“We keep the ingredients as pure and natural as possible.

Butter, milk and flour. No preservatives.

Every single topping is made in house and from scratch.”

—CHEF BROOKE DESPREZ, SIDECAR DOUGHNUTS

CAP’N CRUNCH WAFFLE Iron Press theironpress.com

> Here you can get a childhood dream sprinkled right on top of your breakfast: enter the Cap’n Crunch waffle. The waffle is not too heavy with condensed milk spilling out the edges.

MAPLE BACON DONUT Sidecar Doughnuts & Coffee sidecardoughnuts.com

> Come in and watch them make this doughnut fresh, dunk it in a thick and gooey glaze, and douse it with perfectly cooked nibs of bacon.

WAFFLE CANNOLI The Waffle Affair thewaffleaffair.com

> Grab the tender waffle shell filled with housemade ricotta cream and you’re ready to hit the road.

BANANA PECAN CRêPES Old Vine Café oldvinecafe.com

> In Costa Mesa, Chef McDonald intertwines his passions for Italian and French cooking with dishes like the 76 | LOCALE MAGAZINE

Out With the OLD, In With the NEW OLD > Cupcake Ice Cream Sandwich NEW > Donut Ice Cream Sandwich

banana pecan crêpes filled with caramelized banana and ricotta mousse. It’s a FrenchItalian enthusiast’s home away from home.

DR. PEPPER PORK & GRITS Grits 714.449.0939

> When Chef Cody Storts needed something to help cook the 6-inch pork shanks at Grits, he grabbed the Dr. Pepper in the trunk of his car.

From that day on, the crowd favorite at Pork and Grits would be slowcooked for 24-hours and braised in both duck stock and Dr. Pepper.

‘CEREAL’ KILLER FRUIT LOOPS Zombee Donuts 714.879.1078

> The walking dead rules at Zombee Donuts, where

WAFFLE CANNOLI AT THE WAFFLE AFFAIR | thewaffleaffair.com

the ‘cereal’ killer donut series features the most deadly killer of them all, Fruit Loops. The devious donut is made with vanilla icing and covered in a handful of everyone’s favorite cereal.

CAPTAIN CRUNCH ICE CREAM Creamistry creamistry.com

> Rapidly freezing liquid nitrogen satisfies indulgent cravings at

Creamistry with a Captain Crunch Ice Cream that is creamy, crunchy and reminiscent of when you were 7 years old.

process to create one golden, flaky dornut filled with fresh pastry cream.

DORNUTS

Roscoe’s Chicken & Waffles roscoeschickenandwaffles. com

Pandor Artisan Boulangerie pandorbakery.com

> The dornuts are the house specialty, a cross between the croissant and the donut, and prepared with classic French techniques—a more than 12-hour

CHICKEN & WAFFLES

> A kitchen born in Long Beach has soared to become the keystone soul food chain in California.

The institution is new to Orange County, and the classic crunchy waffle

Bosscat Kitchen: Mike Villa | Sidecar Doughnuts: Sarah Nail | Slater's 50/50: Nancy Villere

Bosscat Kitchen bosscatkitchen.com

RAINBOW BAR

BEHIND THE COUNTER

Milk Bar 714.884.4269

Collect Your Senses

> It’s the Rainbow Bar: An ice cream sandwich, in essence, with Fruity Pebbles Rice Krispie Treats substituted for cookies and a whopping scoop of brightly colored icing couched between.

RED VELVET WAFFLE Waffleholic waffleholiccafe.com

> We love the red velvet waffle, served during winter, with a sweet dollop of whipped cream and berries. Don’t forget to check out the local artists’ works inside.

and golden fried chicken crust never gets old.

DOUBLE DECKER PB WAFFLE Euro Caffe myeurocaffe.com

> Step aside, all food towers! This dish oozes peanut butter and Nutella with four waffle triangles reaching higher and higher with strawberry chunks in between each layer. Add chocolate syrup and powdered sugar.

FRUITY PEBBLES CRêPE Crepe Coop 714.215.4966

> This swirl of a crêpe is packed with whipped cream and the crunchy cereal that complements the perfectly smooth texture of the Coop’s crêpe.

PB & JELLOUSY BURGER Slater’s 50/50 slaters5050.com

> This burger dream is made of 50 percent ground bacon and 50 percent ground beef and loaded with peanut butter, strawberry jelly and honey on a wheat bun.

MATHIEU ROYER Chef at Boathouse Collective The Boathouse Collective combines art, music, signature drinks and California cuisine in an awesome venue you can’t help but enjoy. The venue features family style dining and a rotating selection of music and art. Come here to enjoy art, music and special events like hand-picked chef’s dinners.

Q: How do you describe this venue, which you have called a “project”?

Mathieu Royer: I say “project” because we are always changing, attempting to refine and improve a concept that we are all very passionate about. The Boathouse Collective is a living idea that combines inspired food with craft drinks amid an eclectic range of live music inside a hidden venue that’s quietly bursting with mystery and creativity. This is no ordinary place.

Q: What inspires you in your kitchen?

MR: As for me, I am not sure exactly how I arrived at becoming a chef, there was no clear starting point, no grand epiphany. It seems I’ve been working toward it all my life without realizing it.

Also, I am always hungry. It could be as simple as that.

SHIP SHAPE:

The founder of The Boathouse Collective rebuilt the space using all reclaimed materials and vintage decor to create a historic, multimedia space for all.

The Boathouse Collective 1640 Pomona Ave, Costa Mesa, CA 92627 949.646.3176 | boathousecollective.com

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ROOT VEGETABLE CHIPS

> Dehydrated beets, sweet potatoes and crispy taro: A crunchy yet healthy way to eat chips. The natural sweetness of the beets and sweet potatoes coupled with the starchier taro make for a good sweet and salty mix.

WE GOT THE BEET

24 CARROTS MAKES BEETS THE MAIN DISH IN THIS ROOT VEGETABLE-INSPIRED MENU WRITTEN BY: SUSAN KRUPA | PHOTOGRAPHED BY: MIKE VILLA

Beet greens are often cast aside but they’re also edible. Flavorful and eye-catching, beets can be used in many different ways and can enhance the flavors of a dish. They can be sauteéd like spinach or eaten raw like any other leafy green, since beets are a member of the chard family.

THE BEETNIK COCKTAIL

· 6 cucumber slices, divided · 3 basil leaves · 2 ounces Hendricks Gin · ½ ounce fresh beet purée · ¾ ounce lemon juice · ¾ ounce ginger syrup · ½ ounce The King’s Ginger Liqueur (or substitute Domaine De Canton ginger) · ½ ounce St Germain Elderflower Liqueur · Fever-Tree soda water, to top Muddle 6 cucumber slices and the basil leaves in a mixing glass. Add the gin, beet purée, lemon juice, ginger syrup, ginger liqueur and St Germain, and shake well. Strain the mixture into an ice-filled lowball glass and top with soda water.

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> Children are always told, “don’t play with your food.” However, that’s exactly what the chefs at 24 Carrots do for a living. 24 Carrots, a catering service based in Orange County, is continually pushing the envelope to deliver meals that are both imaginative and delicious. When tasked with the challenge of creating an entire meal that incorporates one vegetable into every single course, this was right in their wheelhouse.

They chose the beet, creating a fivecourse meal plus a cocktail featuring the root vegetable. Many home cooks may only be familiar with the dark red sugar beet, but in reality there are dozens of different types of beets, in shades ranging from red to golden yellow as well as white and beets with stripes. Although beets ROCK TO THE BEET:

are not typically the main course on any menu, this vegetable allowed for variety so the 24 Carrots chefs could flex their creative muscles.

Flavorful and eye-catching, beets can be used in many different ways and can enhance the flavors of a dish. For this meal, 24 Carrots used beets in some typical preparations, including braising and roasting.

Being the creative team of chefs that they are, they also dehydrated some, pickled others, made a gastrique (a sweet and sour sauce), and their own personal favorite, a beet salt to pair with beef. 24 Carrots showcased different parts of the vegetable throughout this meal, utilizing beets in sweet, salty, crunchy, savory and deliciously drinkable ways.

Beets have been used by chefs for years but are not always found in a household refrigerator. That’s why there might be some confusion about how to select fresh beets. One of the great things about beets is that they are available year round, but they are best in the winter months. When selecting beets, look for smooth skin without cuts on the surface, and bright green leaves. Try them sliced, roasted and drizzled with olive oil, salt and pepper for an easy yet delicious preparation.

PINK PEPPERCORN CRUSTED FILET

> Pink peppercorn crusted filet with a beet honey drizzle served with a fricassée of baby albino beets, Brussels sprouts and potatoes, braised Red Ace greens and smoked beet salt. The beet salt in this dish is a favorite with the chefs at 24 Carrots. The salt adds an unexpected flavor to the filet.

Along with the albino beets and braised greens, this dish showcases the versatility of beets in every component.

BEET SALAD

> Confit of mixed baby beets, shaved choggias, rhubarb gastrique, goat cheese and candied pistachios.

Choggia beets look like they belong in a Dr. Seuss book.

They are also known as candy cane beets. For this beet salad, golden, red and choggia beets create a beautiful, whimsical plate.

SPICED CARROT CAKE

GRILLED RACK OF LAMB

> Grilled rack of lamb with a beet-root yogurt, served with roasted Bull’s Blood beet farro, pickled Burpee’s golden beets and cucumbers. Rack of lamb is always an impressive presentation, yet the addition of beets to this dish adds a pleasant surprise. The beets add a hint of sweetness to the various elements, enhancing this robust dish.

> With yellow and red beet caramel, orange mascarpone cream cheese frosting, meringue and pulled sugar. Using beets for their sweetness is common; using them to make a caramel is not. Coupled with the orange frosting and plated in an elegant, geometric fashion, the taste and look of this dessert is a perfect end to a beet-iful meal.

24 Carrots 17581 Sky Park Cir Ste F Irvine, CA 92614 800.717.1545 24carrots.com

24 Carrots: Mike Villa

Menu:

Tasting Beets in a Whole New Way with OC Caterer 24 Carrots

BEHIND THE COUNTER

Dessert Game Taken to the Next Level

Crushing It S’MORES SUNDAE Zero Degrees 714.839.8664

> Frozen yogurt enthusiasts have gravitated towards this sanctuary of boba tea, froyo and ice cream for the sundae straight out of a campfire song with chocolate and toasted marshmallow.

RAFAEL HERNANDEZ, JR. Wine Director/Sommelier at The Winery Restaurant & Wine Bar Newport Beach Enjoy a wine list with over 650 unique offerings and a beautiful on-the-water dining experience at The Winery in Newport Beach. The restaurant offers a full dinner menu along with its ever-changing wine offerings as it strives to be the best wining and dining venue in Orange County. A team of sommeliers will help customers decide on wines to choose and the restaurant will even give guests a tour of their wine cellars with a total capacity of over 7,500 bottles!

Q: Your location is obviously very scenic, what is your favorite time of day to enjoy it?

Rafael Hernandez: I enjoy every minute of it, from the moment I walk in to the moment I walk out of the restaurant. We have a fast-paced wine program and there are always new and exciting wines that make it on to our fascinating list. I’m very passionate about my career and extremely happy to be a member of The Winery family. Every day, we strive to guide our guests and create a unique dining experience. Here in Newport Beach, we only offer dinner service, but our sister restaurant in Tustin offers a great lunch. One of the things I love about my job is being able to engage with our guests and discover their palate, that way I can guide them properly to find an exciting selection in our list. After all, the sommelier job is not about how much I know, it’s about being able to understand our guests’ palate.

Q: The Winery features a great wine list, where do you source your wines? What regions are popular right now?

RH: We source our wines from a wide selection of vendors and wineries. Right now, California, Italy, France and the Southern hemisphere are very popular.

I also recently added a couple of exciting selections from Baja, California.

Candy Land CLASSIC DESSERTS …TAKEN TO THE NEXT LEVEL WRITTEN BY: RINA MAGSOMBOL

After satisfying your unruly appetite with gluttonous mouthfuls of a whopping halfpound burger, you’re somehow convinced that you have more than enough room in your stomach to calm that sweet tooth.

Q: For someone looking to pair their meal with a wine, do you have staff that can make recommendations to me?

RH: Absolutely. Aside from myself, a wine director with numerous certifications, and Dustin, my floor sommelier, there are six other members of my staff that have their Level 1 Sommelier Certifications. So, no matter what, you’re always in good hands.

PUFFLE CONE AND ICE CREAM Cauldron Ice Cream cauldronicecream.com

> The Puffle is a custard based Hong Kong egg waffle. At first bite you will discover it’s crisp on the outside, yet irresistiblysoft on the inside.

BIGGEST CRUSH:

The Winery makes the perfect post-harbor cruise happy hour location! Enjoy the restaurant’s “Crush” hour Sunday-Friday from 4-6:30 p.m.

TRUFFLES The Winery 3131 W Coast Hwy, Newport Beach, CA 92663 949.999.6622 | thewinerynewport.com

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Choc XO chocxo.com CAULDRON ICE CREAM | cauldronicecream.com

> With flavors from spicy

PB & J to cinnamon bun, their neighborly staff will be sure to provide you with a delicious truffle.

MOLTEN CHOCOLATE CAKE Il Dolce ildolceoc.com

> The molten chocolate cake unloads a powerful taste with a light and fluffy cake that oozes rich chocolate syrup.

The Winery: Mariusz Jeglinski | Zero Degrees: Mike Villa

Out With the OLD, In With the NEW OLD > Froyo NEW > Nitrogen Ice Cream

MILKY BUN AFTERS aftersicecream.com

> Start off by choosing an ice cream flavor that will complement a freshly baked and glazed donut, and top it off with toppings spanning from cinnamon toast crunch to roasted almonds.

BLUEBERRY LAVENDER AND FRENCH TOAST ICE CREAM Chunk-N-Chip chunknchip.com

> Their sweet and spicy French toast and bacon offers customers an interesting twist, by incorporating their handcrafted bacon and the infamous and intriguing blueberry and lavender ice cream.

COOKIE MONSTER SMASH Black Market Bakery blackmarketbakery.com

> Brioche, croissants, cake and cookie in with vanilla custard are baked together before topping it all with powdered sugar, chocolate ganache or caramel.

STRAWBERRY MACARON ICE CREAM SANDWICH Scoops n Scoops scoopsnscoops.com

> Organic cookie butter sets the stage for cookie bits and marshmallow cream sauce wedged between two strawberry macarons.

ITALIAN ICE CUSTARD Kups 714.891.3525

> Their Italian Custard, which features either Vanilla or Chocolate flavors, succeeds with a creamy and thick texture.

WAFFLEPOP B. Candy bcandy.com

> A desirable concoction

of many, the Wafflepop is essentially a toasted waffle on a stick, sweetened with sugar pearls.

SNOW MOUNTAIN ICE CREAM Snow Station snow-station.com

> This dessert is a cold, light, fluffy and melts-in-your-mouth creation that finishes off rich and creamy.

Dazzle your shaved snow with a dizzying array of toppings like raspberries, strawberries, blueberries, pineapples and blackberries.

MACARONS St. Patisserie Chocolat stephanetreand.com

> Specialty: beauteous and light macarons in flavors like passion fruit, mango, caramel, pistachio and more.

S’MORE’S CHEESECAKE The Dessert Lab dessertlaboc.com

> They affectionately bake a rich chocolate cheesecake, roofed with toasted marshmallows, all charmingly layered atop their tasty cookie crust.

CHOCOLATE LAVENDAR ICE CREAM A la Minute alaminuteicecream.com

> The dark chocolate ice cream flavor is perfected by hints of locally grown lavender, and unified by a wondrous mixture of honey and cacao nibs.

HUCKLEBERRY DONUT Portola Coffee Lab portolacoffeelab.com

> It’s an old-fashioned doughnut, primed in a sweet glaze that will pair excellently with any of their iced mochas or lattes.

CINNAMON ROLL SANDWICH

Still MAKING NOISE AFTER 50 YEARS THE QUIET WOMAN CELEBRATES THEIR 50TH ANNIVERSARY IN 2016 Fifty years of making memories.

The Quiet Woman is a perfect place. There are no Michelin stars next to her name but stars are pretty much irrelevant in the real, everyday world we live in.

The QW is the place you go for drinks and appetizers after a day at the beach, at the end of a great day, at the end of a miserable day, to celebrate a birthday, for a casual dinner, for an extravagant dinner, with your kids, without your kids, when everyone in your party all wants different food, when everyone in your party wants the same food, when your octogenarian aunt and multipierced daughter are going to be celebrating at the same table, for late night munchies, to listen to music, when you are by yourself and don’t want to talk to anyone except a bartender who can deliver a well-crafted cocktail and leave you alone.

It’s the place where you wind up sharing a platter of Kushi oysters with a friendly businessman from Dallas just because.

It’s the place where you linger for longer than you should; drinking one more drink than you should, talking about the meaning of life while sinking deeper and deeper into a curved black booth. It is, in fact, all things to all people who walk in the door.

Restaurants come and go. Fads flash and die after six months or maybe six years but the QW after half a century won’t be going anywhere. Generations have grown comfortable here. Grandchildren of the “old regulars” are the new regulars.

Dates, engagements, marriages, divorces and more than a few one night stands have all happened here. Friendships flourish here. It is a place where you can come in alone and have friends an hour later. It is a place where the staff knows your name, what you drink, where you like to sit and you feel like you’re at home when you walk in the door. And you are.

Happy 50th Birthday to the QW.

Snow Monster snowmonsteroc.com

> These limited batches of fluffy, gooey cinnamon rolls are only made on Sundays. Choose between ice creams and definitely opt for plenty of icing.

LYNNE CAMPBELL

SHABU PLATE COMBO Shabu Shabu Bar 714.954.0332

> Shabu Shabu is a dish made of thinly sliced meat—rib-eye, chicken or pork—boiled in water.

Diners get their own hot pot and boil the meat and/or vegetables themselves.

WAGYU LOCO MOCO SKILLET Urban Seoul urban-seoul.com

> For a hip fusion bite check out their Wagyu Loco Moco Skillet: a Kalbi-marinated Wagyu beef patty, mushroom gravy, pickled red onions, fried onions, green onions and a sunny side up egg over garlic fried rice.

BANCHAN Gen Korean BBQ House genkoreanbbq.com

MIZU JUMBO

> To go along with your meal are banchan, or side dishes. These complimentary small plates include kimchi, potato salad, pickled cucumbers, daikon and jalapeños.

Mizu Sushi mizusbg.com

> This roll packs a spicy punch with shrimp tempura, unagi, tuna, asparagus, cucumber roll, topped with tempura flakes, tobiko, green onion, spicy mayo, sriracha, unagi sauce.

PAGES IN YOUR PASSPORT YOUR GUIDE TO FOODS OF THE WORLD RIGHT HERE IN ORANGE COUNTY WRITTEN BY: LAUREN PATTERSON

Asia The combination of fresh fish and cultural fusion makes Orange County the perfect place to experience Japanese food without having to travel thousands of miles.

PREMIUM TOFU 3 WAYS > The tofu three ways incorporates black truffles, caviar and lemon oil in this cold appetizer.

POKE NACHOS North Shore Poke northshorepokeco.com

> Poke is here to stay, and this rendition highlights a Waimea-style poke over tortilla chips topped with house hot sauce and furikake.

SUSHI BURRITO Samurai Burrito Catch this truck on Facebook (facebook.com/ SamuraiBurrito/) samuraiburrito.com

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Hashigo Korean Kitchen 714.557.4911

A TASTE OF ORANGE COUNTY’S BEST JAPANESE, KOREAN, VIETNAMESE AND TAIWANESE DISHES

Sushi Roku innovativedining.com

NORTH SHORE POKE | northshorepokeco.com

KAL BI TACOS

one spicy, crunchy and delicious bite in a sushi burrito with your favorite raw fish and wasabi and soy sauces.

TAIWANESE SPICY HOT SOUP The Boiling Point bpgroupusa.com

Out With the OLD, In With the NEW OLD > Build Your Own Buger NEW > Build Your Own Pizza

> This specialty soup is loaded with cabbage, instant noodles, sliced angus beef, tempura, enoki mushrooms, clams, fuzhou, fish balls, cuttlefish rings, pork intestine, pork blood rice cake, fried tofu skin, mattock mushrooms, frozen tofu, green onions and cilantro. Still with us?

JAPANESE CONCH

> At long last, your

San Shi Go okidoki345.com

burrito and sushi roll have adjoined to create

> Conch meat is tough not to love. This fresh

conch is sliced and dropped into a fish broth with mushrooms and seaweed then served in a conch shell.

SPICY TUNA DON Fukada fukada2go.com

> This Donburi Bowl is served over white or brown rice and includes fresh tuna and a spicy mayonnaise.

> You get three tacos, made with corn tortillas and marinated Korean BBQ short rib beef, fresh cabbage, onion, radish kimchi, cilantro and salsa roja. Word of caution, these are very spicy!

SPRING ROLLS Brodard brodard.net

> For a little something different, try the Saigonstyle spring roll: shredded pork and pork skin tossed in fragrant toasted crushed rice powder and served with lime chili fish sauce.

GRILLED PORK BÁNH MÌ East Borough east-borough.com

> East Borough serves the classic Vietnamese sandwich with cucumbers, cilantro, jalapeños, pickled daikon, carrots and mayo all on a fresh baked baguette.

STUFFED MOCHI BALLS Ngu Binh 714.903.6000

> Cash only at Ngu Binh, and be ready to buy a few extra mochi balls with sweet or tart ice cream and a pounded sticky rice shell.

North Shore Poke: Sarah Nail | Seabirds Kitchen: Amanda Proudfit

BEHIND THE COUNTER

YELLOW CURRY Mint Leaf mintleafthaicuisine.com

Green Machine

> The yellow curry is made with coconut milk, potatoes, carrots, eggplant, bamboo shoots, bell pepper and onion.

Also, check out the curry fries with green curry on the side.

BRICK TOAST Guppy House myguppyteahouse.com

> Thick homemade style toast baked slowly in the oven and topped with either dark chocolate, mixed fruit, butter coconut, peanut butter, strawberry peanut butter or strawberry.

DUCK BAO Boss Bao

> This delectable bun is served traditional with pan-roasted duck, pickled daikon and simple sauce.

GARLIC NOODLES ANQI

houseofan.com/ bestasianrestaurantoc

> The An family keeps the recipe for this dish so secret, not even the head chef knows it. The mouth-watering noodles are made off-site by the matriarch of the family, Helene An, and delivered to Anqi to be plated and finished off with garnishes.

Europe A TASTE OF ORANGE COUNTY’S BEST FRENCH, ITALIAN AND GREEK DISHES Take a tour through Europe’s most treasured cuisine without leaving Orange County.

SOUFFLE Antonello Ristorante antonello.com

> This fluffy souffle is infused with Grand Marnier and touts a rich dark chocolate undertone.

CANARD A L’ORANGE PIZZA ALLA BENNO Pizzeria Mozza pizzeriamozza.com

> This pizza features speck, which is a deep red and thinly sliced cured meat similar to prosciutto. It is served with pineapple, jalapeños, mozzarella and tomato.

CLASSIC FALAFEL PITA SANDWICH Falasophy falasophy.com

> The pita pocket with falafel, hummus, pickled red cabbage, Persian cucumbers, tomatoes and tahini sauce is inspired by falafels circulating the streets of New York.

C’est La Vie cestlavierestaurant.com

> The roasted duck is served with California navel orange, Grand Marnier-flavored orange glaze and au gratin potatoes.

S’MORES BREAD PUDDING Lucca Café luccacafe.com

> The bread puddings vary depending on the season, but we love the S’mores Bread Pudding for its graham cracker crunch and toasty flavor.

STEPHANIE MORGAN Owner, Founder, Chef What started as a food truck is now a vegan hit. Seabirds Kitchen keeps things fresh by handcrafting their vegan, health-conscious offerings with class and casual sophistication. The kitchen prides itself on using locally sourced, seasonal products. Whether you are enjoying small plates, tacos and cocktails or a full entrée selection, you will not be disappointed.

Q: What inspires you in your kitchen?

Stephanie Morgan: Well, we started as a food truck, so basically I was working in New York City in finance when I decided to eat vegan. I started cooking for myself and fell in love with vegan cooking. I moved back to Orange County to start a food truck. I wanted to create local, organic foods and I decided to do it myself.

Q: What are some of your favorite food memories?

SM: My mom and my aunt are both fabulous cooks.

My mom set a really high bar—one of my favorite memories is from her garden as kids. My mom would make fresh food from her garden, like tomato sauce, chili peppers and zucchini. This taught me how good food should taste. When I began cooking, I wanted to get the freshest food possible.

Q: How does The LAB define your business?

SM: We looked at several sites, and living in Costa Mesa I have always loved the area. The LAB fits our vibe and our customers. Seems like the perfect fit, close to the beach, which our customers love. When The LAB became an option, it was a no brainer—it’s been an institution here and is edgy and a little funky.

It fits our brand well.

HITTING THE ROAD:

Seabirds Kitchen is looking to expand and open a location in Long Beach—stay tuned!

Seabirds Kitchen 2930 Bristol St, Costa Mesa, CA 92626 714.549.2584 | seabirdskitchen.com

Latin America

BEHIND THE COUNTER

Off the Wall

BACON PB&J TACO Taco Asylum tacoasylum.com

> It’s a taco rebel with roasted peanut butter, carrot-ginger jam, sweet and spicy bacon and pickled fresno chili.

A TASTE OF ORANGE COUNTY’S BEST MEXICAN, ARGENTINIAN, CUBAN AND PERUVIAN DISHES Discover more than just bean burritos and chips and guac. There’s a whole continent and a half waiting to be tasted.

KRISTIANE THOMPSON Franchise Owner The California based chain opened its 31st store in Costa Mesa, and its beachy ambiance finds a natural home in Orange County. Guests enjoy salads, hot dogs, as well as hot or cold sandwiches at Beach Hut Deli. The laidback atmosphere, and high quality product, provides the best bang for your buck that will keep you coming back for more.

Q: There’s nothing better than a sandwich at the beach. What inspires you in the kitchen?

Kristiane Thompson: We love recipes that intrigue people. At Beach Hut, we combine many fresh ingredients to create flavor profiles that most have not experienced in a sandwich.

Q: How do you describe your menu to new customers?

KT: A little off the wall. We throw cream cheese with bacon and barbeque sauce on a roast beef sandwich.

You have to be willing to step out of your comfort zone a bit and trust us here.

Q: What is my “go to” first sandwich to try if I have never been to Beach Hut? KT: Hands down the Santa Cruz. But you have to ask for it hot. It’s our pastrami with bacon, avocado and cream cheese. It’s loaded up with fresh veggies like pickles, tomatoes, onions, lettuce and peppers.

WHO NEEDS ‘EM?:

Beach Hut Deli was born after the original founders were denied a franchising opportunity with Togo’s—which worked to their advantage!

LA VIDA NACHOS La Vida Cantina lavidacantina.com

> Your choice of shredded chicken or shredded beef topped with refried beans, melted cheese, salsa fresca, guacamole and cotija cheese.

Mi Casa micasa1.com

> Two grilled mahi mahi tacos seasoned with avocado sauce and topped with cabbage, pico de gallo and queso fresco.

PORK BELLY TACOS Gabby’s Mexican Kitchen gabbipatrick.com

> The pork belly tacos come with a Serranocilantro salsa as well as pineapple, pico de gallo, radish, avocado relish and borracho beans.

LOMO SALTADO El Rocoto elrocoto.com

> For a taste of Peruvian

ACHIOTE SALMON Raya at The Ritz The Ritz-Carlton, Laguna Niguel ritzcarlton.com

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Out With the OLD, In With the NEW OLD > Chipotle NEW > PokiNometry

MAHI MAHI TACOS

comfort without the extreme heat, try the Lomo Saltado: stir fry beef, onions, tomatoes, and fried potatoes, with rice.

Beach Hut Deli 488 E 17th St, Costa Mesa, Ca 92627 949.336.0260 | beachhutdeli.com

CALI FRIES

> Pan-Latin coastal cuisine at its best with Achiote Salmon, covered in a dry rub of smoky pepper and served with

cauliflower purée, chayote slaw, mushrooms and a chipotle aioli.

CEVICHE Eqeko eqeko.com

> Eqeko’s Peruvian style ceviche has cubed fresh white fish marinated with lime juice, Peruvian chili and salt and served immediately.

ROJA VIEJA Habana habanacostamesa.com

> Check out the Ropa Vieja, Cuban style beef pot roast with peppers, onions, garlic and tomatoes. Served with rice, beans and platanos maduros.

WAHOO’S BOWL Wahoo’s Fish Taco wahoos.com

> Choose between chicken, fish, shrimp, tofu or kalua pig carnitas and get it all sautéed in teriyaki sauce and served over white or brown rice and black beans.

Cali Tacos calitacos.com

> These fries come with guacamole and cheese and your choice of shredded beef, chorizo, steak, ham or bacon (or all the above!).

FILET MIGNON TACOS El Cholo elcholo.com

> It’s truly a historic SoCal taco with succulent filet mignon, molcajete salsa and cilantro rice.

comes with shredded chicken or beef and beans; it’s smothered with salsa ranchera, melted cheese and guacamole.

CRIOLLA EMPANADA Empanada’s Place empanadasplace.com

> A classic Argentinian empanada is the Criolla: ground beef, green onions, raisins and spices, always made fresh to order. Ask for a sample of their dulce de leche cookies.

AZTECA BURRITO Avila’s El Ranchito avilaselranchito.com

> The Azteca burrito

“Each location is individually owned by a family member. Their personality is clearly visible in their own location.

It is my favorite thing about El Ranchito. Each time you walk into a different location it is like stepping into a family member’s house.”

—MARIBEL AVILA, CO OWNER/ MANAGER, AVILA’S EL RANCHITO

FARM TO FERMENTATION FERMENTATION FARM OWNER YASMINE MASON DETAILS THE SECRETS BEHIND HER FERMENTED BEVERAGES WRITTEN BY: RINA MAGSOMBOL

> Doesn’t the word “kombucha” sound like an excruciating massage treatment or perilously spicy pepper? Well,

Taco Asylum: Dhrumil Desai | Avila's El Ranchito: Taso Papadakis

neither definition is even close. Kombucha is a lot more pleasant than an intense massage or burning your taste buds off. Yasmine Mason, owner of Fermentation Farm, describes kombucha as fermented tea. Mason began brewing and bubbling these healthy concoctions at home, which soon became one of the many remarkable products Fermentation Farm supplies. Established in 2014, Mason’s desire to promote optimal health has catapulted her from owning a private chiropractic office in Newport Beach to founding a fermentation business.

Q: Fermentation Farm is new to Costa Mesa and has been drawing in a lot of customers. What is the history behind your success?

Yasmine Mason: Just after my son was born seven years ago, I started fermenting vegetables and making kombucha at home. My kitchen quickly turned into a bubbling, fermenting food science lab! I then began selling my kombucha and fermented yogurt to friends, and I started dreaming about opening a fermented food shop. This shop would be a place for our patients and others to purchase these densely nutritious foods and drinks. I also wanted them to be able to learn how to make these fermented foods and drinks.

Q: When I asked someone today what they thought kombucha meant, they said it meant “explosion,” just in another language. What an answer! What is kombucha?

YM: Kombucha is a fermented sweet tea that, once fermented, is a fantastic health tonic. There are only four ingredients in kombucha: water, tea, sugar and the mother culture called S.C.O.B.Y., which is an acronym for “symbiotic colony of bacteria and yeast.” This S.C.O.B.Y. culture eats up the sugar in the tea and gives off probiotics, B vitamins and organic acids.

Q: Say I walk into your shop, confused and overwhelmed.

What types of fermented beverages and food does the Farm offer?

YM: We make three different drinks at Fermentation Farm: kombucha, fermented ginger soda and water kefir soda. As far as fermented foods, we crock-ferment garlic kraut, beet kraut, curtido, ginger carrots, dill pickles, dilly beans, green tomatoes, chimichurri, samba oelek (a Chinese hot sauce) and yogurt, just to name a few.

Q: What is the fermentation process for one of your favorite products?

YM: One of our bestselling products is our fermented Master Tonic. Master Tonic is usually an infused vinegar. I put a

twist on it and ferment this turmeric tonic into an immunesystem booster, liver cleanser and digestive system healer by fermenting it for five to seven days, causing it to become probiotic and full of B vitamins.

Q: You offer fermentation classes, which is interesting.

How many people have enrolled already?

YM: The cost is nominal, $5 for a one month trial or $25 for a lifetime membership. We have had close to 1,400 members join since September of last year. Our classes are predominantly on the how-to’s of fermenting: kombucha class, kraut and veggie class, yogurt class and fermented soda class. We also have a bone broth class every other month.

Q: What are the health benefits one can receive from fermented beverages and food?

YM: Fermented foods and drinks use lactic acid bacteria and naturally occurring yeasts to increase the nutrient density of foods. These nutrients are probiotics, B vitamins and many different organic acids that all turn regular food items into superfoods.

Q: For those who have not experienced fermented anything, would you say the taste is acquirable?

YM: If you like the taste of pickles, you will like fermented foods! Kids sometimes need a bit of coaxing to try different fermented foods and drinks, but once they try them, they love them.

Q: How has the past year been with the Farm’s evergrowing popularity and education of healthy, fermented beverages?

YM: We are extremely proud to be the first and only fermented food shop in Orange County. We have had such success this past year and are truly honored to serve our members. Their outpouring of support for what we stand for has been humbling and awe-inspiring.

NATIVE KNOWLEDGE: There’s a big difference between good bacteria and bad bacteria. Good bacteria, such as the lactic acid bacteria that live on vegetables and cause fermentation to happen, are extremely necessary for proper digestive and overall health. Bad bacteria is pathogenic, or disease-causing.

ON THE RISE:

The fermentation process also causes good yeasts to grow. These good yeasts combat bad yeasts (like candida) and help the body achieve optimal health.

Fermentation Farm 1125 Victoria St Ste R, Costa Mesa, CA 92627 (949.478.5116 | fermfarm.com)

On The

ROCKS R A L P H E R E N Z O O F H U D S O N W H I S K E Y STAR TED OUT IN THE ROCK-CLIMBING GAME BUT IS NOW A PREMIER WHISKEY DISTILLER

WRITTEN BY: ERIC STRAND, THE WHISKEY SCOUT PHOTOGRAPHED BY: MARIUSZ JEGLINSKI

THE EXPER T

RALPH ERENZO Hudson Whiskey Distiller, Partner, Brand Ambassador

Favorite non-Hudson whiskies: Glenfiddich 12 and Glenfiddich 15

Hudson Whiskey is the first whiskey distillery in New York State since Prohibition and a true handcrafted spirit—from milling the grain to distilling to bottling and hand-numbering each product. The artisan brand started out small, but has come to gain notoriety within the industry and among consumers, being named Best Artisan Distiller of 2010 by the American Distilling Institute and Best New American Whiskeys 2010 by Food & Wine Magazine.

Ralph Erenzo brings 35 years of production and development experience to Hudson Whiskey.

Prior to starting Hudson Whiskey, his business, ExtraVertical Inc., provided technical services to corporate and media clients for projects. Erenzo’s work at the state level has resulted in the passage of the Farm Distillery Act, which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm. A born and raised New Yorker, he has realized a lifelong dream of settling in the Hudson Valley.

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“IT TURNS OUT I HAD EARNED THE RESPECT OF SOME OF THE OLDER NEIGHBORS WHEN I REFUSED TO BACK DOWN. HUDSON HAS BEEN GOOD FOR THE COMMUNITY.” —RALPH ERENZO

HUDSON WHISKEY www.hudsonwhiskey.com BOSSCAT KITCHEN & LIBATIONS 4647 MacArthur Blvd Newport Beach, CA 92660 949.333.0917 www.bosscatkitchen.com LOCALE MAGAZINE | 87

“IT WAS ALL LUCK. WE STARTED AT THE EXACT RIGHT TIME TO GET IN ON THE EMERGENCE OF WHISKEY.” —RALPH ERENZO

NO

LIMITS: Bourbon can be made anywhere in the U.S., even though the majority does come from Kentucky.

SIZE

DOESN’T MATTER: The standard whiskey bottle in the U.S. is 750ml. The standard in Europe is 700ml.

GRAINY

OUTLOOK:

After at least 51 percent corn, Bourbon is usually made of varying percentages of wheat, rye and barley. The final recipe is called the mash bill.

WHEAT

DID YOU SAY?

A “wheater,” like the famous Pappy Van Winkle Bourbons, is a Bourbon that has a high percentage of wheat as its secondhighest gain.

FROM THE

FLAMES:

Because of the fire, Hudson released a “Double Charred” whiskey. The barrels are charred once on the inside and again on the outside.

Sitting back on a comfortable Southern California afternoon at Bosscat Kitchen in Newport Beach, Erenzo reminisces about Hudson Whiskey’s first 10 years. The journey started unexpectedly, and now the two-man startup is recognized as one of the world’s most respected craft whiskey distilleries. The path that would eventually lead Erenzo here began at the base of the Shawangunk Mountains, one of North America’s premier rock climbing destinations. An avid climber himself, Erenzo had dreams of creating a quiet climber’s ranch to allow fellow enthusiasts a convenient place to camp before tackling the cliffs. It seemed a perfect fit to cap off his 25-year climbing career.

Having built and managed New York’s first indoor climbing gyms, including the ExtraVertical Climbing Center on Broadway, it was time to take it back to nature. Trouble started almost immediately for the soft-spoken entrepreneur, however. Neighbors rallied against the idea and began a barrage of legal challenges. The resulting feud could easily have been written in a dime-store novel of the Old West.

Legal challenge after legal challenge was used to stall and drain Erenzo’s resources and resolve. In the end, the three-year battle was successful. Erenzo sold most of his property, and his beloved climbing ranch would never be.

What led him from that little town in Orange County, New York, to this little town in Orange County, California, is a tale of persistence, luck and, many times, just not knowing any better. Find out below why revenge is a glass best served neat.

Q: Let’s start from before the beginning. What happened with the climbing ranch?

Ralph Erenzo: One of the neighbors led people to think that all these loud, obnoxious New Yorkers would descend on their peaceful life,

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victimize their families and property. The damage was done and I couldn’t change anyone’s mind. Every time I would apply for a permit, which was always unanimously approved, they would file a lawsuit.

One person came up to me and flat-out told me her plan was to stall me so long I ran out of money. And it worked. I had to sell off half the property and later the waterfront.

Q: That’s when you decided to try your hand at whiskey?

RE: No! I’m a Guinness guy. I decided to find out what I could do to make money that I had every legal right to, something nobody could stop me from doing. In that area, I had the right to agricultural activities. So I looked into wineries. That wasn’t for me! Around then, Brian Lee was interested in using the old water-powered grist mill on the property to make artisan flour. He decided that wasn’t for him. I had been looking into distilling, so I suggested we build a distillery together, but honestly, we knew nothing. Three days later he called and said, “OK. Let’s build a distillery.”

Q: So, that’s when you decided to try your hand at whiskey?

RE: No! Our first product was vodka made from apple scraps sourced from local farmers. That was going well, but Brian became interested in grains around 2005.

Q: And that’s when you decided to try your hand at whiskey?

RE: Yes! Brian sorted out the chemistry and we started with single grain because we didn’t know how to mix grains. That was our homework. We worked in the distillery all day, and at night we studied.

Q: You are the first distillery to open in New York since Prohibition.

What was that like?

RE: There had been a law on the books setting the fee for licensing a

“I HAD BEEN LOOKING INTO DISTILLING, SO I SUGGESTED WE BUILD A DISTILLERY TOGETHER, BUT HONESTLY, WE KNEW NOTHING.” —RALPH ERENZO

distillery at $65,000. But just a year before we started this, a new bill We were told we would be out of production for 12 months. We got had been passed allowing a small distillery producing under 35,000 together with the insurance company and worked out a plan. We were gallons to get a three-year license for $1,500. I was willing to risk that. back up and running in three.

This bill had been put through the legislature for a specific Q: What have been some unexpected successes? constituent who never wound up getting the license, so RE: Everything! It was all luck. We started at the exact right “WHEN WE WENT everyone was learning how to do this together. time to get in on the emergence of whiskey. It was sometimes

APPLE

A DAY:

Hudson currently produces 90 percent whiskey and 10 percent other spirits, including its first product, vodka made from local apples.

AWARDS

HUDSON HAS WON:

• Craft Whiskey Distillery of the Year, Whiskey Magazine • Scored 92 out of 100 on The Tasting Panel in 2010 • Best U.S. Artisan Distiller of 2010, American Distilling Institute • Best New American Whiskeys 2010, Food & Wine Magazine

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Q: Was being the first distillery in New York since Prohibition a major selling point?

RE: When we went to go make our first sale, we looked for the most respected whiskey expert we could find. We came across a boutique owner by the name of LeNell Smothers.

We called her up and said we had just started making whiskey in New York. She laughed, but invited us to go see her anyway. Turned out she liked it and bought our first batch of whiskey.

TO GO MAKE OUR FIRST SALE, WE LOOKED FOR THE MOST RESPECTED WHISKEY EXPERT WE COULD FIND.” —RALPH ERENZO

Q: When did you think Hudson had turned the corner from startup to an ongoing business?

RE: I’m reminded of some of the old jazz players who couldn’t even get a room in New York. They went to Paris and hit it big. When they returned home, they were treated like royalty. We tried to find the best places in Paris to get our whiskey placed. We met up with Maison du Whisky, one of the premier distributors in France. In 2008 they bought 75 cases and became our first export. When we returned to New York, we went to all the high-end places and told them our stuff was in all the best places in Paris.

Q: Not too long after, Hudson was picked up by William Grant & Sons, the company that owns the biggest selling single malt in the world, Glenfiddich. What was that like and how has it changed what you do?

RE: What they did was buy the Hudson brand. Technically, they are our client. We make all the whiskey, they buy it from us. The biggest change is that the quality of life on the road has improved! I don’t have to carry product in a suitcase like I did going through the Paris underground with two suitcases full of bottles. But the biggest change for the company is they have helped us improve our production so we can have a more efficient, cost-effective operation.

Q: What have been some of your biggest challenges?

RE: I can easily chart them on a graph. There was the climbing ranch, of course, but that was the first property I’ve ever owned and I’d be damned if I’d let myself get pushed off! In 2010 I was in a major car accident. I remember driving around a corner and then waking up in the hospital one month later. I was in surgical ICU for four months. My doctor told me I would need to go easy on my body, and that included no drinking. “Do you know what I do?” I asked. That didn’t seem to matter. Then in 2012, a fire burned through the farm.

an advantage not knowing anything. We didn’t know what we couldn’t do. About two weeks ago a rare tornado came through. It touched down on one side of the property but then hopped over to the other side, passing us by.

Q: What are some of the challenges in selling your whiskey?

RE: The origin of Bourbon. People are still convinced Bourbon has to come from Kentucky. I used to carry around the Standards of Identity with me. Whenever there was a discussion about Bourbon, I could pull them out. I even started leaving copies with bartenders!

Q: We’ve talked a lot about where you’ve been, but what about where you are now? You’re celebrating 10 years and as a part of that you’re releasing 750ml bottles of your Baby Bourbon and Manhattan Rye instead of your iconic 375ml bottles. Why the change?

RE: The only reason we used the smaller bottles was because, in the beginning, we couldn’t afford to fill the larger bottles. Our operation was very primitive. Now with better production, where a 375 would sell for around $45, we can now sell a 750 for around $50. We will save the smaller bottles for special releases.

Q: Is that where the name Baby Bourbon came from—the little bottles?

RE: No, Brian and I were just playing around with names and we liked the alliteration!

Q: This journey started with angry neighbors afraid of a few hundred campers. Now you have thousands being bussed in on a regular basis. How are the neighbors handling this?

RE: The neighbor that started the opposition moved away. It turns out I had earned the respect of some of the older neighbors when I refused to back down. Hudson has been good for the community. We buy from the local farms, added local jobs, one neighbor sells flowers to our restaurant, and another has opened an art gallery.

Q: Have you ever thought about giving the neighbor that moved away a bottle of whiskey?

RE: No! But I would sell her one.

Q: Maybe now you could finally open your climbing ranch?

RE: They finally built a camp near the climbing area, so there’s no need for that. I guess I’ll never get my climbing ranch.

PHOTO BY: Taylor Lewis

style

/beauty

JAN.

2016

96 LOCALE LOOKS OC Experts Lead Workouts Targeting Specific Body Parts

106 BEAUTY EXPERT Styling With Toni & Guy’s Geneva Mendosa and Lauren Scaccia in Newport Beach

114 FASHION SPREAD Stuffing Your Face Never Looked So Glamourous

126 COVER GIRL STORY Join DJ and Model Sam Black for a Crazy Night Out

139 THAT’S WHAT SHE SAID Fitness and Lifestyle Blogger Katie Austin Outlines Her Healthy New Year Plan

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BEAUTY EXPERT A Cut Above

TONI & GUY HAIR SALON 1165 Newport Center Dr Newport Beach, CA 92660 949.721.1666 www.toniguy.com

146 BEAUTY PROFILE According to Dr. Garrett Wdowin, Beauty Starts from Within

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JANUARY 2016

PURRE BARRE 6791 Quail Hill Pkwy Irvine, CA 92603 949.500.5924 www.purrebarre.com

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SWEAT the small

STUFF

Learn About the Best Workouts for Your NEW YEAR’S RESOLUTIONS

WRITTEN BY: DIONNE EVANS PHOTOGRAPHED BY: NOBLE ANDREWS MODEL: LUBA VITTI OF WILHELMINA MODELS, www.wilhelmina.com

LOCALE MAGAZINE | 97

BACK TO BACK CLUB PILATES 30100 Town Center Dr Ste B-1 Laguna Niguel, CA 92677 949.791.7184 www.clubpilatesstudio.com

¢ When you first walk into Club Pilates in Laguna Niguel, you’ll notice the tree wallpaper on the right front wall and the numerous products for sale. Keely Watson, the owner, says she loves trees. One of the exercises she suggests for the back and chest area, for instance, is called Hug a Tree. What she loves about working in fitness the most, Watson says, is helping people reach their goals. “Pilates helps all types of people—whether they’re injured, have back pain or are taking advanced classes.” The affordable prices at Club Pilates, Watson says, allow their workouts to become a lifestyle rather than a luxury. The clientele of Club Pilates ranges from preteens to weekly regulars in their 70s, plus the occasional Real Housewives cast member. Watson and her team of 13 trainers enjoy the diversity of their classes.

“We get women who are pregnant and teach them pre-natal exercises and we get women who just gave birth looking to get back in shape, and clients working to rehabilitate injuries. Gymnasts come in and they’re fun; they have different capabilities.”

Club Pilates is also a member of the Chamber of Commerce in Laguna Niguel, participating in local charities and holding fundraisers for schools.

“I want people to be here because they want to, not because they’re locked in a contract,” Watson says.

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“I WANT PEOPLE TO BE HERE BECAUSE THEY WANT TO, NOT BECAUSE THEY’RE LOCKED IN A CONTRACT.” —Keely Watson

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ARMS RACE FIT PILATES 1001 Avenida Pico San Clemente, CA 92673 714.421.2127 www.fitpilatesstudiosanclemente.com

¢ The floor-to-ceiling windows at the Fit Pilates studio offer a beautiful view of San Clemente while inside the studio is decorated with calming blues and greens and grey hardwood flooring. Owned

by Pam Weber and Ashlyn Rich, the San Clemente studio opened in January and holds up to eight people per class, keeping the experience personalized and making sure each member gets the attention they need. The 50-minute classes are performed on the Megaformer, which was created by celebrity trainer Sebastien Lagree. TRX/ Pilates combo classes as well as Barre/Pilates combo classes are incorporated into the lineup—there’s a little something for everybody.

Fit Pilates has an exclusive contract with Lagree Fitness as the only Lagree studio in Mission Viejo and San Clemente, and offers classes at every level of experience.

The Lagree Method is a high intensity, low impact workout where you’ll burn an average of 600 calories per workout and causes no damage or pressure to your joints. “It’s Pilates on crack,” jokes Rich. “It’s resistance training and it incorporates cardio and resistance.” Rich and Weber worked together at the Mission Viejo location before opening the San Clemente location together.

Fit Pilates is focused on “the slower the better” because slow-centered movement is harder and creates long lean muscles. “We don’t bulk up, we tone,” Rich says.

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FIT PILATES IS FOCUSED ON ‘THE SLOWER THE BETTER’ BECAUSE SLOWCENTERED MOVEMENT IS HARDER AND CREATES LONG LEAN MUSCLES. “WE DON’T BULK UP, WE TONE.” —Ashlyn Rich

PURE ENERJI ENERJI BARRE 18331 Irvine Blvd Tustin, CA 92780 714.584.8143 www.enerjibarre.com

¢ If you’re looking for a hardcore workout, then look no further than Enerji Barre in Tustin. Almost as soon as one 15-person class is done, people are already lining up for the next one. After taking a class five years ago, Enerji Barre’s co-owner Erika Miles fell in love with the barre workout. She became an instructor two years ago and partnered up with co-owner Adam Gentry in September 2014. She says Enerji Barre is a safe environment for beginners and the sense of community her clients feel is what makes the studio so special. Though Enerji Barre workouts are intense, instructors are happy to make any modifications needed for beginners and there are eight levels for each pose. One of the Enerji Barre shirts for sale says, “Enerji Barre is my happy place,” an idea that came directly from a client. When asked how the locals have embraced the studio, she tears up a bit. “How the community has embraced us has been amazing,” Miles says. “To describe my clients here is to say that they feel like family.”

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“TO DESCRIBE MY CLIENTS HERE IS TO SAY THAT THEY FEEL LIKE FAMILY.” —Erika Miles

ABS-OLUTELY PURRE BARRE 6791 Quail Hill Pkwy Irvine, CA 92603 949.500.5924 www.purrebarre.com

¢ There’s an interesting idea behind the workouts at Purre Barre. According to owner Monica Pommier Grubin, “The workouts get muscles to hit fatigue.

The heat comes from the inside; we don’t keep a hot room. It decreases injuries and makes muscles more pliable. Stretch immediately afterwards. When the muscles are warm they are easier to stretch and create long legs.” Utilizing ballet barre, Purre Barre workouts are low-impact total-body workouts that use isometric movements to target and tone certain parts of the body. Pure Barre offers postworkout fuel and Suja Juice for sale as well as items from Purre Barre’s very own fashion line. Inside the studio, the walls are bare except for beautiful blackand-white photographs of women in ballet poses. Pure Barre also participates in philanthropic events such as donation days, for groups like Human Options, which helps victims of domestic violence. Pommier Grubin says that what clients love most about Purre Barre is the results. “Ninety-percent of people see results within eight classes,” Pommier Grubin says. “You don’t have to be in great shape to try it—it allows you to focus on yourself and you’re in and out in an hour.”

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“YOU DON’T HAVE TO BE IN GREAT SHAPE TO TRY IT—IT ALLOWS YOU TO FOCUS ON YOURSELF AND YOU’RE IN AND OUT IN AN HOUR.” —Monica Pommier Grubin

A A BOV E GENEVA MENDOSA & LAUREN SCACCIA OF TONI & GUY TELL US HOW TO GET OUR BEST HAIR

WRITTEN BY: MARISSA WRIGHT PHOTOGRAPHED BY: TAYLOR LEWIS

THE EXPER TS

GENEVA MENDOSA & LAUREN SCACCIA Stylists, Makeup Artists, Salon Franchise Partners

Geneva Mendosa’s Favorite Restaurant: Lola Gaspar in Santa Ana

Lauren’s Must-Have Hair Products: Leave-in conditioner and shine serum

Geneva Mendosa and Lauren Scaccia are best friends who embody the style and trends of Toni & Guy, a hip hair salon in Newport Beach devoted to education through innovation.

With technical precision and forward-thinking style for kids, men and women alike, Toni & Guy raises the salon standard across the country. We sat down with the pair to discuss beauty tips, signature styles and the future of beauty trends.

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“How did we get here? A lot of hard work, a lot of great support and a great team.

And each other.”

—Lauren Scaccia

GENEVA MENDOSA LAUREN SCACCIA

TONI & GUY HAIR SALON 1165 Newport Center Dr Newport Beach, CA 92660 949.721.1666 www.toniguy.com LOCALE MAGAZINE | 107

“You have to surround yourself with other successful people, and my best friend is also one of the most successful hairdressers in Newport Beach so of course I want to be able to be just like her.”

—Geneva Mendosa

Q

How did you get your start in the beauty industry?

Lauren Scaccia: Well, I was 13 when I started playing with hair and let my parents know I wanted to go down this road. Through high school I did cosmetology school in the evenings, which my parents weren’t originally happy about, but I knew I wanted to be a hairdresser so I said, “Sign right there,” on the ROP paperwork and shortly after I finished high school I started with Toni & Guy. I was 18, so I’ve been with Toni & Guy going on 14 years now and time has definitely flown by.

Geneva Mendosa: I had started going to the cool hairdresser in my hometown while going to school for criminal justice, and she had Toni & Guy education. I had some flippy little tree-looking haircut, which was popular at the time. I started dabbling with doing friends’ hair but I really didn’t know what I was doing. I thought I should go to beauty school but kept thinking my direction was criminal justice. And then I met Lauren. At that point, just meeting her, I completely switched my whole direction and I moved down here and started working at Toni & Guy. That was May 2005, so it’s been over 10 years now.

Q: When did you first think you were doing something special with hair?

LS: I realized I was doing something special when my mom brought to my attention how lucky I am that people actually thank me for a job well done. To be thanked for my passion and for what I give to another is something that has fulfilled me beyond monetary benefit. I got into hairdressing because it’s artsy and fun, and then I stayed because I am truly passionate about the relationships I’ve made and making people feel good.

GM: Because of working with Toni & Guy we are already working with, in my opinion, the best, so I’ve always considered my place here a special place. We get 108 | LOCALE MAGAZINE

a lot from helping other hairdressers. That’s the Toni & Guy culture; we want to extend as much information and education as we can to help our team and the whole industry.

Q: How did you get to be at the top of your game?

LS: I think it has become possible because of the opportunities we’ve been provided by being with Toni & Guy. The path had been paved by everything from involvement with the education team to becoming involved with the management side, but the opportunity to purchase the franchise has been the most exciting undertaking. How did we get here? A lot of hard work and a lot of great support and a great team. And each other.

GM: Immediately out of the education program I wanted to be an educator, but as soon as I started getting into that I realized I really liked being behind the chair with clients. I wanted to help grow internally, so that led me to become a manager and to where we are now. (Lauren and I) have completely relied on each other for everything along the way. You have to surround yourself with other successful people, and my best friend is also one of the most successful hairdressers in Newport Beach so of course I want to be able to be just like her.

Q: How would you describe your signature style?

LS: Working with one’s natural texture, not forcing this material to be something it’s not, and making life easy for clients. Personalized to the individual; it’s not about me or what I want to do, it’s about what the client wants and their comfort zone.

GM: A lot of my clients refer others who want something shorter and edgy, like undercuts, and even looser shapes but on a tailored structure. I love doing that kind of work.

“Lightening some pieces around the face can create an entirely different illusion. Adding fringe with a haircut or incorporating a new styling technique to their existing haircut can create a lot of change as well.”

—Lauren Scaccia

HEY, HEY, THE MULLET’S BACK: Geneva Mendosa and Lauren Scaccia say they're seeing shaggy shapes come back in style. They predict the next hot look to be the super ’70s, grownout rocker look. "So, are mullets coming back?

Yes," says Scaccia. "It may take another year for the trend to take off but the extremely layered shapes will be back. We’ve been wearing long layers for a while now. Hairstyling, like fashion, is cyclical."

Q: How has being a part of T&G affected your signature style?

GM: It’s the foundation of what we do everyday. Toni & Guy is known for shapes that will grow out very seamlessly.

LS: Toni & Guy was founded in London by four Italian brothers who came from a line of hairdressers. With the Italian hairdressing influence of softness and texture, mixed with the British hairdressing influence of structure and geometry, we get the perfect blend to suit the individual. This technique has transcended through generations of Toni & Guy hairdressers using the classic foundation to personalize for the individual.

Q: What is your favorite part of hairdressing?

GM: It’s an amazing career. We get to create every single day and meet new people and share our art with the whole world.

Q: What do you want people to think of when they hear Toni & Guy? GM: I want them to think that we’re the Barney’s of the hair industry.

LS: Quality and a great experience. Our Hairdressing Academies are known to be the Harvard of hairdressing.

Q: How does Toni & Guy stay up-to-the-minute with beauty trends?

LS: Our national creative team studies current trends in fashion and music and pulls inspiration from those industries to forecast.

Like fashion trends, hairdressing trends are very cyclical. The national art team shares with the local art teams, which is then brought into the salon.

Q: What is the easiest way someone can update their beauty style this year?

LS: One adjustment they can make is color—shifting the color or the focal point of color can really make a difference in the way one perceives movement in their hair as well as bringing more attention to the face. Lightening some pieces around the face can create an entirely different look. Adding fringe with a haircut or incorporating a new styling technique to their existing haircut can create a change as well.

GM: Using whatever tools or techniques that are needed to create these current styles. Big waves are done by using heat wands.

Also, staying fresh with makeup and switching it up based on your hair color or the season.

Q: What hair tools should every woman master to give herself great style at home?

LS: A blow dryer with the nozzle. That needs to be emphasized—a blow dryer and using the nozzle. The nozzle compresses the airflow so the air can be used to seal down the exterior of the hair shaft (the cuticle). When you have a smooth cuticle you’ve got higher shine, you have less frizz and overall a healthier, more condensed and compressed feel. For those with puffier texture, it will help to keep hair smooth with less tangling. Holding a flat iron at the correct pitch to not add kinks in the hair. And then, of course, we love a curling iron or curl stick.

GM: I think having the appropriate styling products makes all the

OUR GREATEST TIPS: “Always blow-dry your hair with a nozzle on the dryer, especially when using a brush. If not, then you risk burning your hair,” Scaccia says. Also, don’t towel-dry hair roughly because that can cause it to frizz or possibly create breakage.

Choose a haircut that is good for you, not just what’s current, Mendosa advises. “You’ll end up with a lot of haircuts where you look back and go, ‘What was I thinking?’”

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“I completely switched my whole direction and I moved down here and started working at Toni & Guy. That was May 2005, so it’s been over 10 years now.” —Geneva Mendosa difference. Also, make sure you go all the way through the ends while blow-drying. A lot of people stop before the ends and then the ends can look frayed. Your hairdresser should be recommending appropriate products to use for your hair texture.

Q: What are your must-have hair products?

LS: A leave-in conditioner benefits most textures. A shine serum can be versatile, appropriate for use on wet or dry hair. We make recommendations based on our knowledge of the TIGI product line. Between the performance of the product or if someone prefers a certain fragrance we have plenty of options between the TIGI lines: S Factor, Catwalk, Bed Head and Hair Reborn.

GM: Obviously, a good professional shampoo and conditioner based on their hair needs—color safe or something to help with frizz or volume. Adding leave-in conditioner before applying other products is helpful. Most women want something for volume. Most all of our male clientele leave the salon with a texturizer of sorts.

Q: How can someone streamline their beauty regimen?

LS: The worst is when you have so much and you can’t remember what to do with it!

When you’re sifting through your products make sure nothing has expired. Don’t keep anything longer than a year to be on the safe side. From there, look at the basics. Do you have your tailored shampoo and conditioner, leave-in conditioner, shine serum or oil? Oh, and dry shampoo. That’s everyone’s best friend nowadays.

Q: Looking back over your own hairstyles, what was the worst hairstyle you had that you thought looked awesome at the time?

GM: Ha! I was known for my edgy red rocker mullet, for probably six years too long.

At one point, Lauren gave me one-inch layers and I looked exactly like Tegan and Sara. And I thought, “Oh, I am so cool.” But really, I looked like Gollum. I really thought that I would always have that look, but eventually I evolved.

LS: I would say the worst color I ever had was in high school. I saved up my money and I went to this hairdresser and I was given hideous gold chunks. Chunks!

Q: What would be a perfect day off in SoCal for you?

GM: On a day off, we usually go to the desert and play in Palm Springs or Joshua Tree. We just like to be in that hot, hot heat, but definitely by a pool.

PHOTOSHOOT LOCATION: iWink Studios | 2646 Dupont Dr, Irvine, CA 92612 | 949.660.9465

PHOTOGRAPHED BY: NOBLE ANDREWS STYLED BY: SHILOH MCKASSON MAKEUP AND HAIR BY: LEXI KLEYLA FOR MAKE UP FOR EVER & KEVIN MURPHY MODELS: LAUREN LEBOUEF, DANIELLE FISSER, KIRSTEN ADAMS, JADE WERLINE, ANI ORRIS OF BRAND MODEL & TALENT AGENCY, www.brandtalent.net

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APPAREL PROVIDED BY: Sadie Slick www.sadieslick.com ACCESSORIES PROVIDED BY: Kendra Scott www.kendrascott.com DONUTS PROVIDED BY: Sidecar Doughnuts & Coffee 270 E 17th St Ste 18 Costa Mesa, CA 92627 949.873.5424 www.sidecardoughnuts.com

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JACKET PROVIDED BY: Sadie Slick www.sadieslick.com PANTS PROVIDED BY: No Rest for Bridget www.norestforbridget.com ACCESSORIES PROVIDED BY: Kendra Scott www.kendrascott.com MACARONS PROVIDED BY: Honey & Butter Macarons 2930 Bristol St Costa Mesa, CA 92626 714.260.1190 www.honeynbutter.com

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APPAREL PROVIDED BY: No Rest for Bridget www.norestforbridget.com ACCESSORIES PROVIDED BY: Kendra Scott and Sadie Slick www.kendascott.com www.sadieslick.com HOTDOGS PROVIDED BY: LinX 238 W Chapman Ave Orange, CA 92866 714.744.3647 www.linxdogs.com

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APPAREL PROVIDED BY: Sadie Slick www.sadieslick.com ACCESSORIES PROVIDED BY: Kendra Scott www.kendrascott.com DONUTS PROVIDED BY: Sidecar Doughnuts & Coffee 270 E 17th St Ste 18 Costa Mesa, CA 92627 949.873.5424 www.sidecardoughnuts.com

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JACKET PROVIDED BY: No Rest for Bridget www.norestforbridget.com SHIRT PROVIDED BY: Jaded by Jade www.jadedbyjade.com ACCESSORIES PROVIDED BY: Sadie Slick www.sadieslick.com CHEESEBURGER PROVIDED BY: Holsteins Shakes and Buns 3333 Bristol St Costa Mesa, CA 92626 714.352.2525 www.holsteinsburgers.com

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APPAREL PROVIDED BY: No Rest for Bridget www.norestforbridget.com ACCESSORIES PROVIDED BY: Kendra Scott www.kendrascott.com TACOS PROVIDED BY: Taco Asylum 2937 S Bristol Street, Ste B102 Costa Mesa, CA 92626 714.922.6010 www.tacoasylum.com

THE

Aftermath POST NEW YEAR'S EVE PROBLEMS

DJ and Fashion Model Sam Black Talks Music, Style and Wild Nights Out

WRITTEN BY: KAI OLIVER-KURTIN PHOTOGRAPHED BY: TAYLOR LEWIS STYLED BY: MANUEL PARRA HAIR & MAKEUP BY: SONIA RESHETNIKOVA MODEL: SAM BLACK, DISC JOCKEY AND FASHION MODEL

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SLS HOTEL AT BEVERLY HILLS 465 S La Cienega Blvd Los Angeles, CA 90048 310.247.0400 www.slshotels.com/beverlyhills

APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com

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Q: How do you split your time between DJ gigs and modeling shoots?

Sam Black: It works out perfectly because almost all shoots are during the day and all DJ gigs are at night. Sometimes it's pretty hectic when I do back-toback shoots and shows. The most hectic was when I had a two-day shoot for Aeropostale's summer campaign and DJ’d the Wildfox launch party in between. No rest for the wicked.

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APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com SUNGLASSES & BELT PROVIDED BY: On Que Style www.onquestyle.com BRACELETS PROVIDED BY: No Rest For Bridget www.norestforbridget.com

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APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com HANDBAG PROVIDED BY: On Que Style www.onquestyle.com

Q: How did you break into the music industry?

Sam Black: It all started when I worked for a youth marketing company in Melbourne. They assigned Chupa Chips as my first client, a massive lollipop company, and they wanted to hit an 1825 year old market. I had them sponsor an EDM festival called Stereosonic that did a bunch of installations, interviewed the artists backstage, hosted giveaways ‌ the whole nine. Shortly after that, I left and went to an artist management and touring agency. To be honest, breaking in isn't hard. You have to be a cool person that people like and wanna f*ck with. What you do once you are in is the hard part.

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APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com

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Q: How did you learn to mix tracks and create sets?

Sam Black: I actually took lessons from a guy in Los Angeles when I first moved back home from Australia. I would go to Guitar Center all day long and play on all the control panels they have on display there. The people who worked there hated me.

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Q: How would you describe your music to someone who’s never heard it?

Sam Black: My music is a mix of vibes that makes you feel like you’re on drugs— cruisy, happy-golucky, smiley ones and that make you wanna rage and #$%~ someone at the same time!

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APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com

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Q: I heard that living in Australia had a profound impact on your music career; can you tell me more about that?

Sam Black: Australia is where I met my favorite people, heard my favorite songs, made my favorite memories and really found out how to love life. I spent my foundational years there so everything that happened along the way really impacted my life.

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APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com

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PHOTOSHOOT LOCATION: iWink Studios - 2646 Dupont Drive #220, Irvine, CA 92612 (949.660.9465 | www.iwinkstudios.com

T H AT ' S W H AT S H E S A I D An Irreverent Retail Column

SURVIVAL OF THE

FITTEST BLOGGER KATIE AUSTIN’S

GUIDE TO YOUR HEALTHIEST NEW YEAR EVER

WRITTEN BY: KATIE AUSTIN PHOTOGRAPHED BY: SAMMY ZARGARAN VALERIE KON HUNTER COLE NOBLE ANDREWS

CONGRATULATIONS!

PHOTO BY: Sammy Zargaran

You made it through the holiday madness.

The New Year is the time to get on track with your fitness goals and find your new health obsession. It’s like a fresh new start and it’s never too late to get out there and work on what you’ve always wanted.

www.getfitwithkatie.com

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KATIE AUSTIN

BLOG FOUNDER, GET FIT WITH KATIE

www.getfitwithkatie.com @katie.austin

b

I’m not from Orange County—I’m not even from California (although both of my parents were born and raised in Southern California). I’m a Virginia girl living in sunny Los Angeles and attending USC. But sometimes it’s good to get an outsider’s perspective. While driving, I’m not used to seeing so many health and fitness places around me. All throughout California, there are tons of juice places, fitness centers and salad restaurants. You definitely don’t find this in every state, so why not take advantage of all these amazing opportunities?

A lot of my friends at USC are from Orange County, so sometimes I go home with them, or visit them in their neighborhoods. I fell in love with a few spots here that could be your new health obsession, so read on and discover some of my favorite places.

For those of you who would rather keep things close to home, I have a great e-book called Love Your Body, Love Your Life: 28 Days to a More Beautiful You. It’s filled with workouts you can do anywhere, healthy recipes and motivational tips that will keep you going on your resolution to get in shape!

“My OC friends highly recommended I check out Jan’s Health Bar. There are two locations, the original in Huntington Beach and the one I visited in Costa Mesa.”

—KATIE AUSTIN

Photo Credit - Katie Austin: SAMMY ZARGARAN | SoulCycle: VALERIE KON | Jan's Health Bar: HUNTER COLE | Pure Barre: NOBLE ANDREWS, Model: LUBA VITTI OF WILHELMINA MODELS, www.wilhelmina.com

JAN’S HEALTH BAR 250 E 17th St Ste D Costa Mesa, CA 92627 949.650.4856 www.janshealthbar.com

S O U LCYC L E Fashion Island 1177 Newport Ctr Dr, Newport Beach, CA 92660 949.759.7685 | www.soul-cycle.com

When you are in the mood to elevate your workout a few notches, head to SoulCycle in Fashion Island and you will not be disappointed! With killer instructors who motivate you to push yourself further than you ever thought you could go, music that makes you feel like you’re in the club and great energy, it comes as no surprise this 45-minute exercise class has a cult-like following (it’s definitely a change from riding my beach cruiser on the strand!). The facility is sparkling with clean white walls, lockers, spacious bathrooms and high-end stationary bikes. This total body workout may intimidate first-timers but just have fun

with the class and eventually you will get into the groove.

I love that some instructors have specific music outlined on the site for their class, such as Britney Spears vs Justin Timberlake, Beyoncé vs Jay-Z or Taylor Swift vs Kanye West, along with genre themes like hip-hop Friday and rock vs hip-hop. Make sure to reserve your bike ahead of time because these classes fill up quickly. For those of you who are more ambitious, Soul Survivor classes tack on an extra 15 minutes of heart-pounding body moving.

This total body workout will leave you feeling like you can take on the world—I totally understand why people are so addicted.

WHAT TO WEAR: Make sure to wear your favorite exercise tee or tank top and form-fitting pants or shorts because you will be doing a lot of moving and the last thing you want to worry about is having your wardrobe get in the way. Also, the bikes require you wear shoes that have clips on the bottom so you can clip into your bike and not worry about having your foot slide off in the middle of your Justin Bieber set. Don’t worry if you don’t own a pair of these because Soul Cycle offers rentals for $3 dollars a class.

Also, don’t forget to bring your water bottle, because you’ll definitely need it.

One of the most important things you need to kick off your healthy new year is to focus on cleaning up your diet. For your body to run at optimum performance, make sure you’re eating the freshest and cleanest foods so your body easily absorbs the nutrients it needs while detoxifying from all of the not-so-good-for-you treats from the holidays. Luckily, we live in sunny California where there are an abundant amount of healthy and organic restaurants and cafes. My OC friends highly recommended I check out Jan’s Health Bar. There are two locations, the original in Huntington Beach and the one I visited in Costa Mesa. Jan’s offers a variety of sandwiches, salads, soups, smoothies, fresh juices, healthy breakfast options and bowls, as well as vegetarian and vegan options. My favorite is the tuna and avocado sandwich.

The portions are large so you can eat some while you’re there and save the rest for later!

Native Knowledge: The current owner of Jan’s, Poppy Holguin, had her first job at the original HB location while attending Huntington Beach High School.

PURE BARRE 6791 Quail Hill Pkwy, Irvine, CA 92603 949.500.5924 | www.purebarre.com/CA-irvine

If you are looking for a workout that is intimate, high intensity but no impact, and has a great sense of community, then Pure Barre is the class you want to take.

This exercise is great for anyone who has knee or joint issues or wants to ease into a new fitness routine. The 55-minute classes consist of an ever-changing roster of choreographed, concise isometric movements that lift your rear, tone your thighs and flatten your abs in no time. For each class the studio will provide you with weights (that will only be used in the beginning of the class to tone your upper body), a tube and a ball. One of the most

challenging things you may encounter with Pure Barre is keeping the proper form and your movements small and controlled. It will take a few times to get used to the movements, but don’t let that discourage you. Starting in November, Pure Barre began its Platform class, in which cardio is integrated into the 55-minute class to improve endurance, kick start your metabolism and burn off calories Another added bonus of this location is that if you buy their package deal you can attend classes in all of the Orange County locations: Irvine, Huntington Beach, Newport Beach and Mission Viejo.

WHAT TO WEAR: It is extremely important to keep your body warm while taking a class at Pure Barre, but don’t fret if you can’t find the proper gear in your closet because the studio also has a small store that sells everything you need, including its own Pure Barre brand.

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—KATIE AUSTIN

PRESSED JUICERY 1116 Irvine Ave Newport Beach, CA 92600 949.650.0661 www.pressedjuicery.com

PERSPIRE SAUNA 488 E 17th St, Costa Mesa, CA 92627 949.722.1264 | www.perspiresaunastudio.com

While on your healthy New Year kick, it’s also important to incorporate rest days into your routine so your body can recuperate. Perspire Sauna is a great place to visit when you need to take that break but still want to sweat. The private infrared saunas are clean and equipped with flat screen TVs, chromotherapy, robes and cool eucalyptus-soaked towels to wipe yourself down after your 40-minute session.

It is extremely important that you are well hydrated when you go because, believe me, you are going to sweat.

The sweating process is great for your well-being and allows your body to detoxify from impurities that have been building up. Sweating

also improves circulation, relieves stress, helps your body burn more calories and soothes sore muscles. Bring a change of clothes for this one because you’ll need it!

Like any new routine, it is important that you start slow, gradually letting your body become accustomed to the environment. If you feel like it is getting too hot for you, open the door to get some fresh air, then shut it and resume sweating. Perspire recommends building up your tolerance and going 2-3 times a week to get the full benefits of the saunas (if you want to be more aggressive, 4-5 times a week). Their saunas are also great to visit after you’ve worked out but still want to sweat a little bit more.

WHAT TO WEAR: When you know you are going to be sweating it is best to wear lightweight shorts and tops with breathable fabric. At Perspire, they also recommend going in your bathing suit or, if you are comfortable, sweating naked—that’s fine too.

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I frequent Pressed Juicery locations often but hadn’t yet visited the Newport shop in Westcliff Plaza. It’s a great location with plenty of outside seating (also a great stop after a SoulCycle class to pick up their Citrus 1). The shop offers a variety of fresh-pressed juices and freezes (a nondairy, glutenfree, vegan frozen treat) with a variety of toppings you can use to customize to your liking.

The freezes are exclusively available at the Newport locations (Fashion Island and Westcliff). If you’re looking for something that will boost your energy, I recommend their new 2 oz. Wellness and Vitality or, if you want one of the classics, go for the Greens 3, which is extremely energizing with kicks of lemon and ginger to lift your energy levels. Other popular juices are vanilla almond and chocolate almond—both great juices to drink before a workout because they are loaded with protein for your muscles, healthy fats and B-complex vitamins to give you that boost of nutrients your body needs. I think visiting Pressed Juicery should be on the top of everyone’s list when trying to start the new year with a clean slate; living healthily but not ignoring your hunger!

Many times people slip into unhealthy eating habits because of busy lifestyles, but with Pressed Juicery, this doesn’t need to be an issue anymore!

FIT STUDIO 24000 Alicia Pkwy Ste 300, Mission Viejo, CA 92691 714.421.2127 | www.fitpilatesstudiomissionviejo.com

This isn’t your everyday Pilates studio—FIT uses the Lagree Fitness Method created by celebrity trainer Sebastian Lagree. This overall cardio and fullbody workout strengthens, lengthens and leans you out using a special machine called the Megaformer. Now, the Megaformer may look daunting to those who are not familiar with the classic machine, but this piece of equipment is an excellent tool that uses all your muscles, along with bringing out muscles you never thought you had. The studio is small, with eight machines, so reserve your spot ahead of time. With such an intimate environment, however, you are guaranteed an instructor will be close by to ensure

you are doing the exercises properly and getting the most out of your workout. FIT has a variety of 50-minute classes to choose from, like FIT Pilates which combines traditional Pilates, cardio, weight and interval training all into one.

Another popular class is FIT Barre, which incorporates a cardio workout with elements of a Barre and Pilates class.

If you want to get the perfect backside, then the FIT Booty Blast is what you’re after with its heavy focus on thighs, lower body and, of course, booty. You’ll get that sculpted rear you’ve been wanting in no time. FIT has a free beginner class for first timers to familiarize themselves with the Megaformer and the basic moves. I cannot wait until they open a studio in LA!

WHAT TO WEAR: Any fitness attire is fine but make sure you wear grip socks to the class, as it is mandatory for safety and sanitary reasons. If you happen to forget your socks, no problem: The studio sells a variety of them for that reason.

Photo Credit - Katie Austin: SAMMY ZARGARAN | Perspire Sauna: VALERIE KON | Fit Studio: NOBLE ANDREWS, Model: LUBA VITTI OF WILHELMINA MODELS, www.wilhelmina.com

“At Perspire, they also recommend going in your bathing suit or, if you are comfortable, sweating naked—that’s fine too.”

—KATIE AUSTIN

5 QUICK TIPS

TO KEEP IN MIND F O R Y O U R H E A LT H Y NEW YEAR KICKOFF

R A YO G A 3077 Bristol St, Costa Mesa, CA 92626 714.708.3060 | www.rayoga.com

My mom, fitness icon Denise Austin, has been practicing yoga for many years, so I have also incorporated it into my fitness regimen—which is why I was really looking forward to Ra Yoga. Ra, by the way, is the Egyptian sun god of creation.

Ra Yoga has two studios and offers 19 different types of yoga, plus over 70 handpicked instructors so you will be able to find a class and instructor that suits your personality and needs. They have everything from hot yoga, yogalates (a combination of yoga and Pilates), Vinyasa and meditation. It is important to remember yoga is a practice and not only focuses on the body but also on the mind and maintaining inner balance.

Don’t be intimidated by

postures you may encounter in one of the classes because everyone in that class started right where you are. This is a great workout for those who need to step outside of their busy life, focus on themselves and quiet their mind all while honoring their body. Don’t worry if you do not own a yoga mat, forget your towel or your water bottle, because Ra Yoga has plenty for you to use. Not only are the staff, instructors and attendees very friendly and helpful, they just added a new adorable member to the team, Atlas the dog. Atlas will be there to greet you and solicit your affection while you wait for your class! There is an overall sense of community and well-being here that needs to be experienced.

WHAT TO WEAR: Wear comfortable clothes that allow your body to move freely

and hold positions easily. Ra Yoga’s website will tell you the temperature of the class you are going to take so make sure you dress accordingly. If you plan on taking one of their hot yoga classes, be prepared to sweat a lot!

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1.

Set a goal. Write it down, and stick it over your bed or on the refrigerator, so every single day you have a reminder of what you’re working toward!

2.

Make that goal realistic.

Don’t expect to lose 25 pounds in three weeks. Don’t set goals that you know you cannot reach, it will just discourage you. Make your goal doable, so you know you can stick to it!

3.

Make it something you love.

If you don’t like a certain type of fitness, don’t force yourself to go to the classes you don’t enjoy. If you love to dance, go to some dance classes! Why not have fun while you work out?

4.

Stay positive. No complaints, just positive thinking!

5.

Come up with a personal mantra. Mine is “I believe in you.” Create one for yourself, and repeat it every time you feel down, so you remember why you started.

ENERJI 18331 Irvine Blvd, Tustin, CA 92780 714.584.8143 | www.enerjibarre.com

One of my favorite things to do is dance, and when you mix dance, cardio and weights together, you get Enerji Barre. They offer three different classes, each with its own focus. Barre cardio is a high-energy 60-minute dance workout that uses small hand weights to tone your upper body followed by cardio-pumping ballet barre exercises, finishing with some core exercises and deep stretches. If you’re looking to sculpt your body and get ready for warmer weather, try Barre Sculpt. For this hour-long class you’ll work on strengthening and lengthening your muscles using small isolated movements, and if you enjoy using props, this class is for you: hand weights,

resistance bands, straps and exercise balls accompany you through the movements.

When you are short on time and looking for an intense workout, the third class is the best option. Barre HIIT (High Intensity Interval Training) is a 30-minute cardio and strengthening class that uses quick intervals of balletinspired plyometric exercises.

The studio is clean, the instructors friendly, warm, inviting and are really given free rein to come up with their own routines, which makes Enerji a lot of fun and keeps your muscles guessing. I love that I get an amazing sweat out of it but I forget that I’m working out. For all of you who will be first timers to the class, your first class is free!

WHAT TO WEAR: For Barre Cardio and Barre Sculpt classes, bring grip socks with you as it is a requirement for these classes. Because Barre HIIT is such a high-energy class, you’ll need tennis shoes to help absorb all the activity you’ll be doing. And for all the classes, bring a yoga mat (if you don’t have one, the studio can provide one), a towel and water.

Photo Credit - Katie Austin: SAMMY ZARGARAN | Ra Yoga: VALERIE KON | Enerji: NOBLE ANDREWS, Model: LUBA VITTI OF WILHELMINA MODELS, www.wilhelmina.com

“One of my favorite things to do is dance, and when you mix dance, cardio and weights together, you get Enerji Barre. They offer three different classes, each with its own focus.”

“THE BODY IS COMPLICATED. [Treating each client] is like constantly trying to solve a puzzle. The most challenging thing for me is being patient. You can put someone on the best plan, but if you have somebody who’s had a chronic disease for a long time, that chronic disease doesn’t just turn around and go away.”

—DR. GARRETT WDOWIN

DR. GARRETT WDOWIN

Licensed Naturopathic Doctor, Founder of Wdowin NMD

FIELD GOAL

Dr. Wdowin grew up on a family farm in central New York, and he played football at Brown University before pursuing medicine as his profession.

WDOWIN NMD 2121 E Coast Hwy Ste 210 Corona Del Mar, CA 949.640.0096 www.wdowinnmd.com 146 | LOCALE MAGAZINE

INSIDE

OUT on Boosting Health and Beauty from the Inside-Out

DR. GARRETT WDOWIN

WRITTEN BY: RANDA AKEEL PHOTOGRAPHED BY: OLIVIA BUSH

I

n early October of 2013, licensed Naturopathic Medical Doctor (NMD) Dr. Garrett Wdowin opened a truly one-of-a-kind and integrative medical center located in beautiful Corona Del Mar, California. After growing up on a family farm in central New York, having the privilege of playing football at Brown University and completing medical school at the Southwest College of Naturopathic Medicine in Tempe, Arizona, he has now made Newport Beach his home and strives to help his patients live happier and healthier lives. Dr. Wdowin’s eight years of expertise focus on anti-aging and regenerative medicine using a four-pronged approach: genetic evaluation, boosting nutrition, balancing hormones and detoxifying the body from harmful environmental toxins to support the body and prevent diseases. His practice takes pride in providing each patient quality care and services. The doctors and medical staff at Wdowin NMD determine precisely what each patient needs to support the body’s ability to naturally regenerate and rejuvenate.

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H2O BOOST:

Dr. Wdowin’s recommends adding electrolytes to water to prevent dehydration and balance the body.

STAY SMART:

Dr. Wdowin recommends checking the labels of your supplements and making sure they are physician approved.

Q

Why did you decide to enter the field of naturopathy?

Garrett Wdowin: I chose [the field] because after medical school, I started working in integrated oncology where we had a lot of cancer patients with stage IV metastatic disease coming into our clinic in North Scottsdale, Arizona. After a year and a half [of working at the center], a string of kids with brain tumors checked in. It was such an evasive and fast-paced disease. After diagnosis, 98 percent of the kids as young as 3 and as old as 11 were expected to be dead within 14 to 16 months. Having these conversations with the parents just tore my heart out. At the clinic, people in their 50s, 60s and 70s who had cancer as well said, “If I knew I was going to live this long I would have taken better care of myself.” All of this made me take a step back and think, “Why can’t we focus on prevention to avoid getting to this point?”

So, I decided to step away from treating chronic disease and started focusing more on prevention.

Q: Why do patients typically seek out treatment at Wdowin NMD? GW: There’s a lot of awareness focused on health in the Orange County area, so most of our patients are coming in for preventative medicine. They may be in their late 30s, early 40s and just want to do a little bit better. They remember feeling invincible in their 20s, but are now realizing that they’re starting to slow down.

Q: Can you give us a picture of an everyday naturopathic consultation?

GW: I love sharing information with people and teaching them about their health and how to stay healthy. During the initial visit, they fill out some paperwork, sit with me and we talk. We do a medical intake by going over their history of medications and allergies. We spend about 45 minutes to an hour evaluating your health. If we have time during the first visit, we will draw blood for testing and give you supplements to address what’s going on [currently in the patient’s body].

Then when we get your labs back in a week or two, we sit down again and talk about the results and the changes made after taking the supplements to make

an overall plan. We are continuously following up with patients, making sure to schedule their next appointment before they leave.

Q: What advice would you give someone who wants to prevent disease and promote anti-aging functions?

GW: If someone is 100 percent healthy and they’re just curious about what they can do to stay healthy and prevent disease, we will take baseline labs to see how they are now by looking at their genetics and start avoiding toxins that we’re exposed to. By doing a baseline lab that tests your organ functions and measures your hormone levels as early as your 20s, you can get a snapshot of how your system is running right now. Later down the road, you will have lab work to compare your results. With the lab work, it’s also better to be treated if you were to have a chronic disease. I would recommend starting sooner rather than later, but it’s never too late to start because you can get the body to respond at any time.

Q: What do you love most about your job?

GW: I realize that I’m a service animal—I really like to help people, to make them feel better and just be happy. We haven’t done any marketing or advertising for this clinic, yet people respect and trust us enough to send their family and friends in. It’s fantastically rewarding when people come in to thank you, to give you hugs, drop off flowers or give you gifts because they are so appreciative; you can see [the appreciation] in their eyes. It’s rewarding to be able to improve and change patients’ lives from the day I meet them. Let’s jump on the bandwagon of health and take care of each other—I love it!

Q: What can a client expect as far as anti-aging procedures, products and services offered at your clinic?

GW: Anti-aging isn’t just about the outside; it’s not cosmetic, it’s not exterior. To

“There’s a lot of awareness focused on health in the Orange County area, so most of our patients are coming in for preventative medicine. They may be in their late 30s, early 40s and just want to do a little bit better. They remember feeling invincible in their 20s, but are now realizing that they’re starting to slow down.”

—Dr. Garrett Wdowin 148 | LOCALE MAGAZINE

me, it’s about the interior. If my brain is aging at a rapid pace because I’m not getting enough B vitamins, that’s way more important to me than my smile line.

I want to know my brain is going to work in my older years. I want to lower my risks of dementia, Parkinson’s disease and Alzheimer’s disease rather than getting injections to get rid of my wrinkles. After regulating inflammation, making sure your heart is working, making sure your nervous system is repairing, making sure your functions are at a healthy level, then you can worry about the exterior side.

I think people are going about anti-aging the wrong way, they think it’s skin deep.

There are plenty of people who look young, but after testing you can see that they’re broken up inside. There’s so much more than just wrinkles. Making the body function better will have positive health benefits that reflect on the outside.

That’s the important piece.

Q: What do you suggest your patients do to slow down the aging process?

GW: Be involved in your health. Pay attention and stay committed by watching what you eat and take the necessary vitamins and supplements that your body needs. Come into the clinic every two to four weeks, to get booster shots and IV treatment. We provide supplements in the office that help boost metabolism and improve hair, skin and nail health. Also, by receiving nutritional IV treatment, you absorb more vitamins and minerals to make the body work better.

Q: What products do you provide for your patients?

GW: I have a whole retail section in my office that are physician-only products that are regulated and NSF certified. They are all formulas for exercise, supporting growth hormones and supporting your metabolism. As you get those nutritional and hormonal balances, then you’ll get fewer wrinkles, smoother skin, brighter eyes and stronger hair and nails.

Q: What are the long-term benefits of receiving nutritional IV? GW: Prevention. Also, by receiving nutritional IV treatments, you’re making the body function better and in turn getting a better glow, a better look, your eyes are brighter, your hair, skin and nails are healthier. There are so many things that people do to try and cover up their exterior, but if you focus on the interior, it will reflect on the outside, which is where the regenerative medicine comes in.

Q: What's the most challenging aspect of anti-aging and regenerative medicine?

GW: The body is complicated. [Treating each client] is like constantly trying to solve a puzzle. The most challenging thing for me is being patient. You can put someone on the best plan, but if you have somebody who’s had a chronic disease for a long time, that chronic disease doesn’t just turn around and go away.

Everyone wants that quick fix, that instant gratification and, for certain people, their bodies are not quite there yet.

Q: How would you describe your clientele?

GW: We have a fantastic spread of people who are [current] professional athletes, retired professional athletes and celebrities. It’s an amazing collection of people who live in Orange County. I’m very blessed and happy with my patient base and my amazing staff. We are doing things on a day-to-day basis to help everyone out, and that just makes me smile.

DR

. WDOWIN'S

5

TIPS FOR LOOKING FIT & HEALTHY YEARROUND:

GET quality sleep

STAY hydrated

EAT clean

EXERCISE

DON’T forget to laugh!

PHOTO BY: Anh Nguyen

go /do

JAN.

2016

152 DO PROFILE A Look Inside the Fast-Paced Networking Career of JJ Jones

158 FIRST TIMER’S GUIDE A Bungee Jumping Adventure on the Bridge to Nowhere

158 FIRST TIMER'S GUIDE Hanging By a Thread

PHOTOSHOOT LOCATION Bridge to Nowhere Sheep Mountain at E Fork Rd Azusa, CA 91702

BUNGEE JUMP AMERICA E Fork Rd Azusa, CA 91702 310.322.8892 www.BungeeAmerica.com

151

JANUARY 2016

NETWORK OC NATIVE JJ JONES FACILITATES CONNECTIONS AMONG CELEBS

WRITTEN BY: ERIK HALE PHOTOGRAPHED BY: STEPHEN PANOSIAN

Jones is a promoter, a connector, a brand ambassador, a personality—you name it, he can do it. Our first meeting is at a Whole Foods in Aliso Viejo. A grocery store seems like an odd place to meet for lunch, but, as I came to find out, Jones has a certain way of doing things. He has a natural, effortless ease and doesn’t walk so much as glide toward me, flashing a giant smile. He’s decked out in top and bottom matching gear and extends one long thin arm, engaging, and then on the move again. The theme that is most consistent with Jones is motion, and his body has been in motion for a long time.

152 | LOCALE MAGAZINE

“I make introductions to people I think would work well together—whether it is a business, friendship or charity, I connect people. I guess you could call me a facilitator.”

– J J J O NE S

LOCALE MAGAZINE | 153

“The celebrities trust him not to put their business in the street.”

–GAVIN MA LOOF

him to reconsider the opportunity he’d passed up. Jones reached out to the Maloofs and this time accepted their offer. He was moving again, this time to Las Vegas.

J

ones moved with his mother (his parents are divorced) from Los Angeles to Orange County when he was in the third grade. In eighth grade, the family moved to Inglewood. It was a culture shock at first, leaving buttoned-down Orange County for Inglewood, plus Jones was struggling in school and “always asking too many questions.” His mom dressed him in white polo shirts and blue dockers in a Blood neighborhood. When Inglewood didn’t work out, Jones moved to Shreveport, La., where he learned “charm, manners and Southern hospitality.” After about two years, he returned to California where he attended three different high schools before finally graduating from Aliso Niguel. Every year, someone new was telling his mom, “We are going to get him together.” But really the only person who could get Jones together would need to be Jones himself.

“Wherever I’ve went, I’ve always got along with everybody,” Jones says.

Maybe he just got along with everyone too well.

After high school, Jones worked at a home loan center, coached basketball at the YMCA and won rap battles. He was friends with Reginald “Fieldy” Arvizu, the bass player from Korn, who happened to have a basement studio in the nearby Laguna Hills community Nellie Gail. Jones spent hours practicing in Fieldy’s studio, day after day, working on his raps.

That practice paid off when Fieldy took Jones, only 19 years old, to a party filled with celebrities, playmates and billionaires, including Henry Nicholas. On the way to the bathroom, Jones bumped into Nicholas, the co-founder of Broadcom. He gave a short speech that filled Jones with confidence—the Fortune 500 CEO applauded Jones’ energy and told him that if he would focus, he could do something special with his life. People had been telling Jones this his entire life, but this time he listened.

At the same party, Jones met Dalene Kurtis (2002 Playboy Playmate of The Year), who wanted to introduce the young rapper to the guy she was dating, Phil Maloof, who was working with Interscope Records. Maloof’s family also owned the Sacramento Kings and The Palms Casino. After listening to Jones rap on the spot, Maloof told him he wanted to sign him to his record label and introduce him to his brothers. In an era pre-dating smartphones, Jones had yet to figure out who Phil was, but Maloof asked him to come to Las Vegas to audition for his brothers and a few friends.

So Jones went to Vegas, CD sample in hand, to meet the Maloofs at a suite in The Palazzo hotel.

When Jones arrived, he put his CD in the player and readied himself to perform. Suddenly, the power went out.

“You don’t need music, just rap,” Maloof says.

So he did. And he crushed it. No music, just Jones. Yet, as impressed as they all were, the Maloofs saw something else in Jones.

“Do you really want to be a rapper? Or do you want to be a businessman?” asked Joe Maloof, president of Maloof Companies.

“I want to be a businessman,” Jones replied.

“Good. Then I want you to come to work for me as my driver,” Joe Maloof said.

“What?” Jones couldn’t believe it. “Nah, I am just going to keep doing this.”

He returned home to Orange County, where his friend Zack encouraged

154 | LOCALE MAGAZINE

Jones started working as the Maloofs’ driver, living in a hotel for the first two weeks. The Maloofs had quite a few homes in Las Vegas; Joe Maloof was living in a $4 million home in Lake Las Vegas at the time, but had recently broken up with a girlfriend and didn’t want to stay there anymore. He let Jones move out of the hotel and into his mansion. His decision to move to Vegas was just getting better and better. Everything happened so fast that Jones never had a chance to be in disbelief—he was working and this was just part of the job. Thirty days later he was promoted to assistant and put on the payroll.

That fall, Jones made his first trip with the Maloof family to Sacramento to conduct Kings business. Jones says it felt like everyone he met in Sacramento was unsure what to think about him. He had been fun to have around at summer pool parties in Vegas, but Sacramento was all business. Jones says he understood this right away, putting away the Vegas party attitude and turning on work mode. Whatever they asked him to do, he found a way to do it.

Joe Maloof asked him to design a hat for the team store but Jones quickly found there were layers of red tape to get a design approved. He decided to circumvent that route—he pushed the hat through, had it made and the design was successful.

“We knew right off the bat we could trust him,” says Gavin Maloof, vice chairman of Maloof Companies. “We all just had a good feeling about him.”

We finish our lunch at Whole Foods and walk to the parking lot, where Jones’ aurora blue convertible McLaren 650S Spider is parked.

It’s easy to pick out among a sea of Acuras and Toyotas, and not the car of someone who wants to go unnoticed.

We’re headed to Melin, a custom hat company Jones consults for—well, not so much consults as reps, and not so much reps as introduces. Jones is great at introductions.

As the Maloofs’ assistant, it was Jones’ job to take out celebrity clients and powerful friends and show them a good time. His first celebrity client was Jamie Foxx.

“JJ will take you out,” Joe Maloof told Foxx over dinner one night.

That weekend, Foxx, Javon Walker (former NFL wide receiver) and Jones put up prize money and hosted an ass-shaking contest at The Palms pool. First prize was $1,000. Hosting celebrities just became what Jones did.

He was in charge of the celebrities for the Maloof family and also The Palms.

He acted as if he belonged, as if he was one of them. It was easy for Jones.

Jones helped the celebrities and athletes avoid the “Player’s Tax.” Though everyone pays in Vegas, part of his job was to make sure his clients and friends did not get overcharged because of their celebrity status. He is also a natural connector, and he gained a reputation as someone to go to for the hook up. He was always out, having a great time.

“I had the best table every night. I had the owners table, I was having fun,” Jones says. “If it was Tryst Thursdays, I was at Victor Drai’s table. If we were at TAU I was with Jason Strauss.” Jones was where the party was and that’s where his clients wanted to be. Being in the spotlight allowed him to make some remarkable connections, like the night he introduced Kanye West to Barry Bonds.

“I was running an errand one night and stopped off in Garduno’s Mexican restaurant inside The Palms. I bumped into Kanye—I had never met him but asked him if he wanted to meet Barry Bonds,” Jones says. “Barry and I had just been talking about the song Kanye wrote about him, ‘Barry Bonds’ and they were both excited to meet.”

“Stars tend to get stuck in their own circles,” Jones says. “I make introductions to people I think would work well together—whether it is a business, friendship or charity, I connect people. I guess you could call me a facilitator.” With so many influential people, it must be natural to want to share stories. But what happens in Vegas stays there, right?

“I had fun and kept my mouth shut,” Jones says. “I never get starstruck, except for the time I was eating dinner with Bill Clinton. I couldn’t help but stare.”

Former presidents aside, Jones always maintains his cool around his celebrity clients. “He is a people person,” Gavin Maloof says. “The celebrities trust him not to put their business in the street.”

And that trust has earned him quite a few favors.

“A favor is worth more than money,” Jones says. “I can call anyone in my phone for a favor.”

Just who would we be able to call from Jones’ phone? “The world,” he states plainly. “Tom Brady, Ryan Sheckler, Ludacris, Michael Phelps, Floyd Mayweather ... the list goes on and on.”

We arrive at the Melin office and Jones enters like a big ship, moving slowly but making waves. He’s introduced to owners Cory Roth and Brian McDonell

by Sheckler’s agent, Steve Astephen from Wasserman Media Group.

Astephen thought Jones would be a perfect fit for them; placing Melin hats on the heads of Jones’ celebrity friends could certainly help the business.

HATS OFF: Jones is partnered with Melin, a Southern California-based brand of luxury headwear. Their brand’s name, Melin, is derived from “milliner,” a term describing a person who designs and crafts headwear.

Roth and McDonell show Jones their hats, detailed with metal and leather trimming and stored in leather boxes.

These are not your typical snapbacks.

The hats range in price from just over $100 to well over $1,000. During the first meeting, Jones suggests some tweaks to the hat designs. They like his suggestions, and him, immediately and tell Jones they want him involved.

He becomes an equity partner and goes to work immediately.

A BETTER TOMORROW: Jones and Phil Maloof are both involved with Never Too Hungover, a vitamin blend that prevents hangovers. By rehydrating and defusing alcoholic toxins, Never Too Hungover ensures you’ll be hangoverfree after a night out—it’s also sugar free, gluten free, low calorie and has no added caffeine.

The first call he makes is to Gabrielle Union. Jones tells Union he has something for her boyfriend, Miami Heat guard Dwayne Wade, and sends him some hats to try. He then ships samples to friends DeMarcus Ware of the Denver Broncos, skateboarder Rob Dyrdek and Snoop Dogg.

Wade started wearing the hats everywhere. They sent him dozens of hats and he started matching the color of the hat to the car he was driving that day. At the time, Wade was in all of the tabloids because of his upcoming wedding to Union.

Jones also dropped by Melin’s booth at Agenda, the surf and skate trade show. By the time he reached the booth, about 30 people had followed, including Birdman and Floyd Mayweather. The partnership with Jones was a quick win for Melin. The brand is now carried in LIDS and Bloomingdales, and Jones says the company is doing exceedingly well.

It’s quickly evident that Jones’ need to keep moving is as much out of purpose as it is out of desire. He’s currently involved with a drink to prevent hangovers called Never Too Hungover, a dating website, a brand called Publish (which he wears and encourages his friends to wear as well) and is working with the Maloofs to bring an NHL team to Las Vegas.

Two years ago, when Gavin Maloof sold the Sacramento Kings, he decided to pursue another venture: hockey.

He worked with Bill Foley, billionaire chairman of Fidelity National Financial, to bring a professional hockey team to Las Vegas. Their goal was to sell 10,000 tickets. If they were able to do that, it seemed likely they could win a franchise. Jones was able to sell boxes to competing nightclub impresarios like Jesse Waits from XS and Tryst, Alex Cordova from The Hakkasan Group and Victor Drai from Drai’s. “We ended 156 | LOCALE MAGAZINE

up selling 13,000 tickets. JJ was able to sell a lot of sky boxes to his network of friends,” Gavin Maloof says. “JJ is a great host, he does a good job of bringing two parties together.”

would need to be with Joe and Gavin all day. In the nighttime I would want to go out. I would be going all the time. Even when I wouldn’t go out, I would still be up researching, working, inspecting.”

“Trust me,”

With so much time spent doing business and networking, does Jones have any time for recreation? “Seventy percent work, 10 percent fun, 10 percent video games and 10 percent basketball,” Jones laughs. “I really don’t sleep. When I was in Vegas I

Even though Jones flexes on Instagram with hundreds of coveted Mayweather v. Pacquiao tickets and carries an iPhone full of sports and movie stars’ cell numbers, he’s still just a regular dude.

“JJ is the kind of guy you want to hang out with.”

GAVIN MA LOOF SAYS.

TIMER’S GUIDE

By a

THE UPS AND DOWNS OF A FIRST TIMER’S BUNGEE JUMPING EXPERIENCE WRITTEN BY: SARAH CHORLEY PHOTOGRAPHED BY: ANH NGUYEN

158 | LOCALE MAGAZINE

PHOTOSHOOT LOCATION Bridge to Nowhere Sheep Mountain at E Fork Rd Azusa, CA 91702

LOCALE MAGAZINE | 159

TIPS FOR AN EASIER ADVENTURE: 1.

Make sure your camera has extra batteries or memory cards. However, photography is discouraged on the way up to the bridge to maximize jumping time.

2.

Bring a swimsuit and hang out in the river below to relax before hiking back.

3.

Take a friend or two. Even if they don’t jump, have them take lots of ridiculous photos.

4.

Don't bring a giant water bottle. The bridge has a water purifier for refills, so just bring a small bottle for the way up. That way, you aren't lugging around a huge bottle for the whole trip.

5.

Sunscreen is vital—the twohour hike is mostly in the sun!

6.

Focus on enjoying the sensation of jumping and the exhilaration of the free fall instead of any fear you might be feeling.

7.

Try both the Superman Front Dive and the Backwards Plunge!

9.

Trust the harness and enjoy the ride! Let out a good, healthy scream as you jump.

10.

Brag to all your friends when you’re done.

160 | LOCALE MAGAZINE

The answer was automatically yes.

Overthinking a bungee jump trip might result in chickening out and changing my mind. So for anyone who might be considering taking the jump, I suggest not overthinking—just jump! With proper safety precautions, of course.

save driving directions to your phone or print directions beforehand. Also, arrive early for good parking.

Jumping takes place from a tall bridge overlooking shallow but rushing streams that encircle beautiful grey boulders.

Below the bridge is the perfect place for For my bungee jump journey, I had onlookers to sit and admire jumpers who the privilege of hiking out with the will be inevitably screaming with fear experienced guides at Bungee America, and shaking with delight as adrenaline who led me and about 30 other pumps through their veins. Take adventurers down a five-mile it from me, participants have I didn’t feel afraid at all trail ending at the ominously nothing to fear as they actually before jumping, jump. Multiple guides double named Bridge to Nowhere. The because I felt hike isn’t too difficult if you're check every safety system and very confident physically active, unless you ensure jumpers are safe at in the safety have a hard time with hiking all times. In fact, the jump is mechanisms. narrow trails. The bridge is secured by not one, not two, but located in the Angeles National three cords. I didn’t feel afraid Forest, past the boundary of the park at all before jumping, because I felt very on privately owned land. A short drive confident in the safety mechanisms. from Los Angeles or Orange County, Emotions were running high as participants will want to reserve the participants prepared for their turn whole day for this trip. Keep in mind to jump. The group was nervous and you'll be without cell phone reception, so

excited at the same time and, occasionally, terrified. I knew I wanted to go toward the beginning of the group, but not first. You know, just in case—best to let someone test it out first. But I felt perfectly comfortable after watching the first two people jump. After the crowd of other jumpers and onlookers counted to three, I leaped backwards off the platform with my arms out like a starfish and enjoyed the thrill of falling through the air. This part was really intense because for a moment, you forget that you're going to bounce back up. Instead, all of your focus is centered on the free-falling sensation, which is both surreal and exhilarating. Just a few seconds seemed to take an eternity as I waited for the cords to fully stretch and launch me back up toward the sky. After the initial catapult brings your body back up and then down a few more times, you lose momentum and are left swinging below the bridge before being reeled back upward. All of my energy was so focused on enjoying the fall that I actually forgot

BUNGEE JUMP AMERICA E Fork Rd Azusa, CA 91702 310.322.8892 www.BungeeAmerica.com

JUMP AROUND After your first jump, each additional jump is $50.

You're required to do three jumps (minimum) before instructors allow you to do an advanced jump, such as the Ankle Dive, Elevator or Lumberjack.

Take it from me, participants have nothing to fear as they actually jump.

to scream when I jumped from the bridge.

As I was swinging around at the bottom, I finally let out a scream. It felt good.

Only after the initial jump, as I fell freely through the air between the bridge and the water, before the tension on the cord whipped my body back up in the air, did I feel like I truly jumped off of a bridge.

Waiting for the cord to catch me was the most intense part. I had been worried that the snap of the cord would be harsh and cause major whiplash, but it was actually quite cushioned and didn’t hurt. The harness jumpers wear center the return bounce throughout the body and two harnesses are attached to the chest and hip area. Helmets ensure head protection and can also be used as a

#1

camera mount to document the jump for your family and friends' entertainment The staff at Bungee America is a fun, funny, but also professional, group.

They ensure that participants are safe during all aspects of the jump and encourage those experiencing last minute apprehensions. Jumps can be made facing forward or backward, and jumpers can jump either once or twice (price varies according to the number of jumps). After the jump, participants even get a shirt as bragging proof of their jump. I'd suggest going with a friend to create silly videos of one another.

After such a big adrenaline rush, the five-mile hike on the way back feels a

It will be chilly when you arrive, so start your day with pants and a jacket. However, you'll eventually get hot so make sure to dress in layers that can be easily removed.

#2

Wear clothes that won’t get bunched up by the harnesses.

#3

Bring sunscreen, or some sort of sun protection.

#4

Wear a hat and sunglasses for the hike.

little longer than it did before bungee jumping, so drink plenty of water throughout the day. The team at Bungee America actually has a water purification system for participants on the bridge, so be sure to fill up before you depart.

NATIVE KNOWLEDGE:

Overall, the experience was very safe and fun. I’d say it makes a great day date for an active couple, a cool outing for friends or even a fun solo adventure. So the next time a frenemy tells you to “go jump off a bridge,” consider entertaining the suggestion (with bungee cords, of course). Send them a cheeky photo of yourself springing through the air, having the time of your life, to thank them for the great idea.

#5

Take a good hiking bag, or a small, light-weight, comfortable backpack.

#6

Don't wear any favorite pieces of clothing.

Bring snacks; the trail is a good length and halfway through the hike the group takes a little break. Be sure to bring some fast and easy snacks like apple sauce packets, trail mix or granola bars. Make sure to keep your trash in your pack; there are no garbage cans in the park.

#7

A change of shoes and socks is really useful.

You'll cross water that isn't deep, but I did get blisters from walking with wet socks on the return hike—the cool water will feel nice but the feeling of getting blisters will not.

#8

Bring a bag for storing wet and dirty socks and shoes.

LOCALE MAGAZINE | 161

PHOTO BY: Josie Gonzales

home

/away

JAN.

2016

164 HOME EXPERT Jim Smith, Founder of JPS Design and D2C, Builds MadeTo-Order Retail Spaces

168 ESCAPE: CABO Cabo’s Esperanza Resort Awaits Your Arrival

178 AWAY FEATURE Discover the Best Places for a Perfect Girl’s Get Away

194 SETTING THE TABLE The Do’s and Dont’s of a Winning Winter Dinner Party

200 SU CASA A Laguna Home Combines Coastal Views with Hillside Seclusion

194 SETTING THE TABLE Cabin Fever

163

JANUARY 2016

Space INVADER Jim Smith of JPS Design and D2C Constructs Custom Retail Spaces

WRITTEN BY: TYLER HOLLAND PHOTOGRAPHED BY: STEPHEN PANOSIAN

THE EXPER T

JIM SMITH

Founder and owner, JPS Designs and Division 2 Constructions (D2C)

Client Control: Smith’s companies ensure each client’s unique vision is fully realized

J

PS Designs and D2C are self-funded, locally operated, grass roots, one-stop shops dedicated to the design, fabrication and construction of retail spaces, trade show booths and promotional experiences. The ability to handle everything from conception to production is made possible through the cross pollination of these two companies.

D2C, which handles the general construction, project management and millwork installation phase of the projects, is an essential part of the total package offered by JPS Designs. The company places an emphasis on understanding the client’s vision and turning that vision into a reality.

This ensures the client’s vision is realized in the most efficient and cost effective way possible. Despite the fast-paced nature of the work, Jim Smith, the company’s owner, takes a friendly and relaxed approach to business. Instead of using pre-packaged presentations, he prefers to talk with each client and understand their desires. This laid-back vibe is reflected through the welcoming interior of JPS Designs, where Jim talks about the practices that have made both of his companies such a success.

164 | LOCALE MAGAZINE

“ Whatever they want, we act as the vehicle to provide it to them.”

–Jim Smith

JPS DESIGNS / DIVISION 2 CONSTRUCTION (D2C) 127 Industrial Way Costa Mesa, CA 92627 949.650.9992 www.jpsdesigns.net LOCALE MAGAZINE | 165

Q

How did JPS Designs begin and is unique unto itself. Some clients come in with the full package—presentation board, story board and all—and only want pricing, while some come in with only a eventually become the company it is today? vision and the desire to make something great. For example, one company started out as ideas on a napkin and has now grown to 20 stores. All we ask is for you to Jim Smith: JPS Designs began as a design and feed as much info as you can and we’ll take it from there. millwork fabrication service in Newport Beach in 1999, with a focus on brand services in the Q: You mentioned some companies approach you with only an idea, but commercial and retail industries. We started really generally, is there a point where you need companies to be further along in the small and primarily worked in the action sports process before approaching you? industry. At that time, I was fortunate enough to get JS: I will never turn down a client, but will ask that they give us some guidance. In connected with Bob Hurley. During the first seven years, other words, help me help you. At the very least, some tear sheets or JPEG clips Hurley became one of the biggest accounts we worked with and JPS Designs from Google Images of the type of look you’re going for is very much appreciated. became their go-to company for displays, retail shop in shops and trade show Putting an inspiration folder together helps quicken up the process. At the booths. This set the foundation for what JPS is today. Along the seven-year moment, we have one client with a lot of funding behind them, but no name or period, we got more exposure and locked in the action sports companies from color scheme. As a result, we can’t get into interior space design, but as soon as big to small and everywhere in between. During that period, I also noticed a they have some ideas, we can work on it from there. need for full service companies. Now, with the help of our sister Q: How many people are on your team? company, Division 2 Construction, or D2C, we do installations as “For the last few JS: Combined, JPS and D2C currently have 30 people working for us. well, which is a major selling point amongst our clients and one years, the reclaimed Q: Do most employees have more than one job in the company or reason they keep coming back to us. Bill Artukovich of Division look that utilizes is each person more specialized in their role?

2 Construction (co-owner) is a valuable asset to our organization organics and woods JS: We have a sales, project management, design, administrative and and has been working with me since 2007. has been hot, but architectural team. A handful of our sales guys are also on project Q: What services do you offer that help you fully realize the there is a noticeable management, so they have the ability to walk clients through the client’s vision? shift towards colors, whole process, start to finish. They are the client’s contact point JS: Our offerings are really broad. JPS Designs and D2C combined reflective and glossy throughout the project. A few years back JPS acquired Chris Cole, are a full service operation from start to finish. We offer design materials as well.” a major player in our space who also happens to be a lifelong friend first, then let clients know we also provide millwork fabrication and of mine. He has a unique role with JPS covering all aspects of our general construction. We can condition a space to install millwork –Jim Smith services. The addition of Chris has increased our sales and expanded and we offer nationwide retail and fixture rollouts as well in states our brand recognition. Our in-house architect, Erin Morris, is a such as Texas, Florida and New York. We have a 15,000-square-foot shop in separate entity but part of our package and a key part of our full service retail.

Santa Ana and will have a 10,000-square-foot shop set up in January strictly Positions such as hers are specialized. for metal fabrication work to better suit clients’ needs. JPS Designs will also be moving across the street to our new, improved design home as of December first. Q: Does location play a role in the design process?

Our fabrication facility is another aspect of the company designed to achieve JS: Location was one reason a new client we are currently working with came to us. We got the contract due to a referral. Initially it was down to two companies, the client’s vision in the most cost effective and efficient way possible. We offer an East Coast company and us. We ended up getting the job because we’re a West overseas display fabrication for our clients at a discounted rate versus domestic production. This application requires four to five month lead time depending on Coast company and they’re looking for their stores to portray a West Coast vibe, so location does factor into the process. It also helps to know the area’s jurisdictions, the size and scope of the project. such as building codes, which need to be complied with. Fortunately, we are Q: Where do you draw your design inspirations from? familiar with most major jurisdictions nationwide.

JS: I consider myself to be the visionary behind JPS and D2C, but I am not physically involved in the process. I have a really strong design group behind me. Q: Is there a common element or theme to your designs?

JS: We do everything from modern to rustic and eclectic and do everything we can My job is to feed the fire and seize opportunity wherever it may come up. to stay within the realm of the brand. We can work with any medium and focus Q: Do you have preset designs for clients to choose from, or is every on any vibe. For the last few years, the reclaimed look that utilizes organics and design unique? woods has been hot, but there is a noticeable shift towards colors, reflective and JS: JPS Designs is definitely not a cookie cutter, off-the-shelf service. Everything 166 | LOCALE MAGAZINE

glossy materials. Our common element is more of a dedicated focus on what the brand wants to portray. Every case is different.

Q: Are there any companies or industries you’re trying to get involved with?

JS: During our first five or six years we were really embedded with the surf and action sports industry, then ventured into the hospitality industry and designing for corporate environments. We had been trying to break into the restaurant market and only recently got into it. We are now on our third restaurant. Without experience, companies were hesitant in letting us design/build for them, but we were fortunate enough to position JPS and D2C with a company that was opening up new restaurants. Now, when approaching restaurants and bars, we can say we have that experience. This is another example of being in the right place at the right time. However, despite venturing into other areas, action sports will always be our bread and butter.

Q: Do you have any projects overseas?

JS: At the moment we have an overseas facility for fabrication. Our facility outside of Shanghai is our most efficient and effective method to help keep prices down for our clients. I’d like to become more closely tied with our Shanghai factory and there could be joint application down the road.

Q: What is the biggest change you’ve noticed in your company?

JS: Retail has taken on a whole new level of opportunity for us. We have always worked in retail doing designs, displays and shop in shops, but now we build retail from the ground up. Over the past five to six years, JPS Designs and D2C have become legitimate service providers and have turned into a one-stop shop for retail and commercial development from conception to end. We take great pride in this because it’s something not many companies can do.

Q: From start to finish, how long does it typically take to create a trade show booth or retail space?

JS: This is subjective. For a 2,500-square-foot retail space, it will typically take four months, but really five to air on the side of caution. It takes one month in design, one month in architectural development and engineering, six to eight weeks in the permitting stages and six to eight weeks to build the store once all permits have been obtained. For a 10,000-square-foot space it could take one month more, but time can be eliminated if the client already has the design in place. For a 30x40 trade show booth, it takes about one month in design, then 8-12 weeks in fabrication. After the fabrication process, the booth can be shipped out to the trade show and assembled.

Q: Earlier you said action sports will always be your bread and butter. Do you consider action sports your specialty?

JS: I don’t want the company to be pigeonholed into a certain area, so I wouldn’t claim we have any one specialty. We have expanded out of the action sports market and have opened up new and exciting opportunities in all kinds of other spaces.

We can cater to clients in all markets.

Q: What do you do to stay on top of constantly changing trends in the marketplace?

JS: The retail world has a three-year shop life for shops and displays. Most of the time, there will need to be a refresh and restart to keep the look current. As in the initial design process, we listen to what our client wishes to achieve and bring their vision to life. Some have a set color, design and layout and don’t deviate from it, while others want a completely refreshed look. Whatever they want, we act as the vehicle to provide it to them.

Q: How do you deal with issues that come up?

JS: We are really quick to respond to any general questions or issues that arise throughout the entire process. Things happen when building and we are good at putting out fires, so to speak, and finding resolve. One thing I make sure of is there will never be an unopened email at the end of the day. Communication is definitely the key.

QUALITY TIME When not working at JPS Designs and Division 2 Constructions, Smith enjoys hanging with his wife and two girls at home, on the beach, on their boat and RV or taking family road trips.

OFFICE CULTURE Smith encourages mid-day activities at JPS Designs/ D2C such as surfing, bike riding and running so the staff can decompress and come back to work re-loaded with newfound energy and ideas.​ “We have never worked inside the box so we don’t have to worry about thinking outside of it!”

Smith says.

CABOluxury SAN Sand, Spa and Siesta at Cabo’s Esperanza Resort

WRITTEN BY: SARAH CHORLEY EDITED BY: NICK PACHELLI

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ESPERANZA, AN AUBERGE RESORT Carretera Transpeninsular KM 7 Manzana 10, Punta Ballena Cabo San Lucas, BCS Mexico 23410 855.311.2226 www.esperanza.aubergeresorts.com LOCALE MAGAZINE | 169

TAKIN' IT EASY

Perched on a hill four miles outside Cabo, Esperanza’s sand-colored structures are nestled between two private beach coves overlooking the Punta Ballena bluffs on the Sea of Cortez. Best of all, these beaches are only accessible through the resort. This place knows the way to a crowd-averse girl’s heart.”

Go with the flow in daily sunrise yoga classes.

Paint the Baja scenery with local artists.

Relax to the beat of a cabana beach massage and margarita medley Spagarita.

Cook the chef’s favorites using the wood and coal bonfire.

Wander through a sculpture garden with 36 works of historic Mexican and Latin American sculptors.

I WAS EXHAUSTED FROM A LONG WORK WEEK IN LOS ANGELES.

over the years—thanks to its seclusion and unmatched amenities—but I wasn’t expecting the elaborate celebrity treatment when I arrived.

I packed my suitcase and boarded my two-hour flight from LAX to San Jose del Cabo. I took off with no expectations, although I hoped the wild bachelorette parties on my flight were not staying at my hotel.

I couldn’t wait to get to my room. Upon entering, I was greeted by corn chips, guacamole, pico de gallo and ice cold margaritas, all made fresh and delivered moments before I arrived. Everyday, Esperanza distributes these treats, dubbed the Chef’s Daily Recipe, which are always accompanied by tiny handwoven characters and delivered to your casita or suite.

I got a ballerina, a dancer and a mother figurine— they made for perfect souvenirs and gifts.

Passport stamped and eager to get to the hotel, I was greeted outside of customs with warm towels and chilled water compliments of two friendly staff members from Esperanza, An Auberge Resort, Cabo’s top retreat on the Sea of Cortez.

Leaving the airport and venturing through Cabo, I passed the towering luxury resorts the city is known for. I savored the feeling of solitude upon entering Esperanza Resort; the long winding driveway assured me that this experience would be a far cry from a college party in Mexico. Perched on a hill four miles outside Cabo, Esperanza’s sand-colored structures are nestled between two private beach coves overlooking the Punta Ballena bluffs on the Sea of Cortez. Best of all, these beaches are only accessible through the resort. This place knows the way to a crowd-averse girl’s heart.

I looked around to see native grasslands blanketing the hillside. I could smell the salt in the air and hear the faint rolling of the waves. This was no typical vacation resort, it was a retreat. I knew the place played host to high profile actors, musicians and business moguls 170 | LOCALE MAGAZINE

My room was full of a fruity, earthy scent from the palapa rooftop branches sitting high above my head.

Stepping outside, I gazed over the balcony edge across the Sea of Cortez while enjoying my cold drink and guac. The casita featured paintings and sculptures produced by local artisans and intricate cognac-colored leatherwork served as the focal point of the space. The deep-brown finishes complemented a plush queen-size bed and two natural-hued wooden nightstands. Soft blues, crisp whites and silver-grey fabrics are accentuated with the occasional touch of bright orange, emanating an aura of calm and youthfulness in the room. And strewn throughout the space were the quintessential touch of Esperanza: white, oversized candles. These candles placed high and low were lit each night by the staff creating the ubiquitous and peaceful glow of Esperanza.

My balcony included the holy grail of hot tubs: a large infinity tub that merged with the rhythm of the ocean’s waves below. Each night, as I sank into the water and watched the sun dip below the horizon, I felt rejuvenated. And as the air chilled, I moved from the outdoor tub to the indoor one equipped with sea salts and scrubs that were all complimentary.

Floating between my personal indoor and outdoor spaces, I was ready to permanently move in. Luckily enough, I could. Accommodation at Esperanza also includes larger two and three bedroom villas, rental residences and permanent residences. Talk about life goals.

My next day was dedicated to exploring the grounds and immersing myself in the spirit of Esperanza. The morning was spent at the wellness center where I joined a yoga and Pilates class in the open air fitness studio. My runner friends would have chomped at the bit for the personal running concierge available for guests free of charge. These fitness experts take guests running through the surrounding trails, and they’re OK with whatever pace you’re feeling that day. Personal trainers are also available for one-onone workouts.

Then came the pool, of course—the keystone feature for many of us hotel connoisseurs. I started at one of the resort’s five infinity pools and lounged on the vibrant white sofa-chairs. I hopped around the resort from one body of water to the next, and I only had to

TIME FOR ADVENTURE

ROOM WITH A VIEW  Each of the 57 rooms on the property include breathtaking ocean views and wallpane glass doors— some also have private hammock areas, balcony hot tubs or a cabana-style bed draped in soft sheer fabric.



Feel the burn at Beach Boot Camp with TRX training and other calisthenics.



Reel in dinner while sport fishing among the deepwater canyons.

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Race off-road through the Baja outback region, and prepare to go fast.

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Swim with whale sharks as they feed on plankton.

They’re only 40 feet long…

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Kayak among the remote islands and white sand beaches. Grab a snorkel and explore!

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Ride a horse through the scenic seascape trails of Los Cabos.

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Whale watch! Set out to find gray whales and their calves off shore.

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Cruise and sail through the waters of Cabo Bay and explore secret coves.



Swing for the beaches at one of Esperanza’s championship golf courses.

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ask the straw hat- and bandana-wearing staff for directions back to my room twice. It’s easy to get confused when sauntering from the beach to the pools to the tidepools on the edge of the resort.

And being from California, it’s rare to have a beach to yourself.

I only had to share the sand and the waves with some lizards and crabs shifting through the rocky landscape. It was becoming clear that at Esperanza, the seclusion trumps all. Well, that and the food.

Esperanza had spoiled me. The drinks and dishes coming out of Chef Gonzalo Cerda’s kitchen were finely tuned masterpieces.

The seafood molcajete, baja lobster tail and corn empanadas (evidence of the chef’s Argentine roots) are all Insta-worthy bites of culinary heaven with texture for days and just the right amount of heat. The resort also keeps a master tequilero and sommelier, so you’ll have unique tequilas and wines to match every bite. The challenge is remembering it all after a few rounds.

Every meal at Esperanza was an adventure for the tastebuds with classic sparks of Mexican flavors—I’m talking cumin, lime, coriander, oregano and chile powder. I was perfectly content to lazily order room service in the mornings, using the in-room iPad to order organic and locally sourced huevos rancheros and sweet strawberry mango fruit smoothies. The smoothie was the most full-flavored, decadent smoothie I’ve ever tasted. It was packed with mango, strawberry, blueberry and bit of local juice that still remains a mystery to me.

When I was done lounging around like a princess with my gourmet hoard of specialty meals, I took to the pan and spatula at one of Esperanza’s cooking classes. As a novice cook, but a professional eater, I learned about food preparation technique from Chef Cerda and his skilled team. I can now pack a spicy punch in a flavorful ceviche and impress my friends with Cerda’s Amberjack Tiradito: a smoked white fish over avocado with onion, tomato and a mix of various oils.

On another day of extravagant bites, I requested a gluten-free Mexican hot cocoa. (No, I don’t like to be difficult, I just have food allergies.) The staff were well acquainted with dietary restrictions and made it in seconds, even putting it in a carafe for me. With a taste like liquid gold, this was a drink to travel for.

Now, for the true foodies out there, you should know that celebrity chefs frequently join Chef Cerda to get some much needed R&R and, of course, to eat. While I was there, I cooked alongside two Iron Chef contestants, Kent and Kevin Rathbun.

The brothers taught classes on how to create chilled sea scallops along with poblano red lentil samosas and mint raita. This food

savor

THE FLAVOR OF CABO WITH CELEBRITY CHEFS



EVERY MEAL AT ESPERANZA WAS AN ADVENTURE FOR THE TASTEBUDS WITH CLASSIC SPARKS OF MEXICAN FLAVORS—I’M TALKING TO YOU, CUMIN, LIME, CORIANDER, OREGANO AND CHILE POWDER.

Chefs Kent and Kevin Rathbun were at Esperanza for “A Taste of Cabo”, the resort's new gourmet food and wine festival held annually in the summer. Next year’s festival is June 9-12, 2016. During the three-day festival that spans the resort and surrounding Cabo areas, guests are invited to attend daytime cooking classes, poolside food and wine tastings, a barbeque tasting night, and a five course gala dinner.

Guests mingle with chefs and local vintners while trying adventurous dishes like caviar in clamshells and miniature lamb steaks.

FOOD STATIONS SPRAWL THROUGHOUT THE RESORT DURING THE FESTIVAL. Guests sample delicious oysters displayed on blocks of carved ice and set inside an actual antique boat.

For dessert, a whimsical candy shop is set up with spicy flavored candies to decorate sweet and savory ice creams.

looked straight out of the Iron Chef kitchen and should be featured on The Best Thing I Ever Ate. There was one more place I needed to see before leaving Esparanza. I crossed a shallow pond via stepping stones to reach the entrance. The aroma of essential oils infused the surrounding air and soft, fuzzy robes beckoned. Spa time.

The spa is organized into separate buildings that are all connected by outside pathways. Here, Esperanza only utilizes high-quality organic ingredients (you’ll never worry about being allergic to any chemicals or checking labels for additives). I sat in the steam sauna before swapping rock-walled soaking pools all with varying temperatures.

I was met by a massage therapist for a fragrant hibiscus foot soak that led to an Esperanza Signature Tropical Essence Massage. This left me feeling euphorically refreshed. Afterwards, my massage therapist led me to the communal outdoor cabana area where there were spiced nuts and three types of fresh fruit juices waiting: green mix, watermelon-lemon and cucumber-flavored water.

And … cue fruit smoothie (again).

The day I was set to leave, my personal concierge called to confirm my departure time and suggested that I order a picnic lunch to-go. I obliged, and my luggage was swept up and taken to the car. I hopped in the van to find an adorable gourmet boxed lunch waiting for me. This sealed it. This little box summed up what Esperanza is all about—hospitality, rejuvenation and fine touches of luxury. The resort is the quintessential Mexican vacation spot, sans jet lag for us California folk.

The only downside: once you set foot on the property, you’ll be ready to extend your stay.

BARBEQUE TASTING NIGHT: A live, elaborately flowered burro welcomes guests as a mariachi band dressed in traditional regalia performs on the poolside stage. Selected local merchants have their wares for sale on colorful blankets for guests to shop and admire.

THE FINAL DAY IS THE MOST DECADENT: A live violinist plays as cocktails are served in an open air cabana bar area. Celebrity chefs and Esperanza’s Executive Chef Gonzalo Cerda prepare five courses that are paired with a complimentary wine to pronounce the flavors.

Guests, chefs and staff are invited to joke and laugh throughout the night.

Girls

JUST WANT TO HAVE FUN Where to Take Your Girlfriends for the Perfect Girls Getaway

WRITTEN BY: ELIZABETH NUTT & RANDA AKEEL PHOTOGRAPHED BY: MICHAEL WESLEY, ANGEL MANUEL & CHRISSY LYNN

Planning a girls trip is easy: Pick a date, gather your gals and prepare for a weekend of laughter, adventure and some serious bonding time. Oh, wait—then you have to think about all of the pesky details that go into pulling off the ultimate getaway. Planning the perfect girls weekend requires selecting a fabulous destination, for one, and then there’s the task of exploring options for lodging and crafting the perfect itinerary. And that’s where things get tricky. Especially because when it comes to planning a girls weekend, the West Coast truly has it all; there are myriad options for every type of girls group, from desert to ocean, city to mountains. With so many choices and incredible destinations—all of which are easily accessible whether you’re driving, flying or taking the train—how is it even possible to decide where you’ll go, let alone how you’ll tailor your weekend specifically for you and your friends?

Well, rest assured: It is possible to plan the most memorable, epic girls’ weekend because we did the legwork for you, scouring some pretty impressive luxury hotels from north to south, and east to west. As a result, we’re confident that we’ve found something for everyone. Whether you’re looking to pop champagne at a downtown rooftop, paddleboard on the Pacific, get pampered like A-listers at a top-notch spa, party poolside all day or book a private outdoor yoga class, we’ve got you covered. Check out our guide to the six best West Coast girls weekend getaways (we’re pretty certain you’ll want to do them all), which are sure to keep you and your girls smiling from check-in to checkout.

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THE PARKER PALM SPRINGS 4200 E Palm Canyon Dr Palm Springs, CA 92264 760.770.5000 www.theparkerpalmsprings.com

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ORANGE COUNTY

BALBOA BAY RESORT 1221 W Coast Hwy, Newport Beach, CA 92663 888.445.7153 | www.balboabayresort.com

Make Orange County your home away from home by spending a much-needed girls weekend at Balboa Bay Resort in Newport Beach. It’s the only full-service waterfront hotel in Newport Beach, and the resort also offers a sanctuary for relaxation and leisure to accommodate you and your gal pals. From fine dining and luxurious shopping to nautical sight-seeing, you’ll realize that Balboa Bay Resort is made for a girls weekend getaway. Experience pure Newport Beach luxury with soothing spa treatments, stunning views, delectable dining, luxury shopping and plenty of activities on the water.

Start off your weekend with a delicious breakfast at Waterline followed by an electric Duffy boat ride along the harbor while sipping on bubbly champagne—do this all before you check-in. After a sunny morning exploring the harbor, unwind and relax at The Spa, a guest and members only center.

You’ll feel rejuvenated and re-energized after receiving a Sea Stone Massage or a Lavender Salt Scrub.

If on-the-water sports are more your pace, the recreational activities at Balboa Bay Resort are built for the group’s enjoyment. Rent one of the resort’s duffy boats and cruise around the bay. Bring along a bottle of your favorite champagne and even a small plate of fruit, cheese and crackers. Feeling a bit more adventurous? Rent a one- or two-person kayak or a stand up paddleboard and splash

your way through the Newport Harbor.

There’s very few reasons to leave the resort in the course of a girls weekend, but that doesn’t mean there’s not plenty to see and do in Newport. The resort offers a complimentary shuttle to the nearby luxury fashion mall— Fashion Island—where shopping and dining options are in full supply. And back at the resort, the Bayfront Boutique is a chic shopping endeavor for the whole group.

Choose from a variety of styles, including a unique collection of purses, belts, hats and costume jewelry. The boutique also features contemporary brands including Vince, Joe’s, Splendid and Bailey 44.

Of course, a girls weekend is not complete without a proper brunch with mimosas.

The resort’s main restaurant, Waterline, is a refreshed and refined eatery with a contemporary nautical design. The customizable brunch menu includes the Fitness Frittata of egg whites, mozzarella, tomato, mushroom, asparagus, spinach and pesto; and a fresh Lobster Omelette highlights the restaurant’s sea-to-plate model with generous portions of lobster, spinach, mascarpone and chives. Sweet tooth game strong? Satisfy it with the fluffy waffles that come with milk, jam, berry compote, strawberries, almonds and maple syrup.

Finally, and most importantly, get your bronzing on poolside at the resort’s heated pool with plush lounge chairs. We highly encourage the cocktails and snacks from the bar. And as the day rolls on, you and your

crew will need a rejuvenating meal. Make a reservation at A&O Kitchen + Bar before sunset for a modern gastropub experience on the harbor. The restaurant boasts an upgraded design with rustic wood floors and Edgewood communal dining tables. When it comes time to tilt a glass, do so with one of the eight beers and two wines poured from an iron clad centerpiece tap system. The kitchen at A&O churns out plenty of family style apps and entrées like shishito peppers, pretzel sticks and heirloom tomatoes all from the A&O Classics menu. The seasonal rocky road dessert with chocolate mousse with walnuts is a sweet end to the meal set by the fire pits on the patio.

While your group may not be spending much time in the room, it will still be a comfortable space for resting and getting ready for whatever’s next. The resort will have completely renovated bedrooms in January 2016. Interiors will include stylish platform beds in rich espresso wood tones, upholstered headboards, pillow top mattresses and luxury bedding by Frette.

The new décor will sport sleek ombré drapery and beautifully custom-designed pillows, and throws in shades of blue will complete the contemporary nautical experience. Also, to satisfy any coffee cravings, the rooms include fully stocked Keurigs.

Balboa Bay Resort is perfect for a weekend with the girls. Spa. Food. Bar. Pool. Repeat.

What else could you ask for?

WRITTEN BY: RANDA AKEEL | PHOTOGRAPHED BY: MICHAEL WESLEY | STYLED BY: CHRISTIN GALARRAGA | HAIR & MAKE UP BY: ALONDRA EXCENE SHIELDS | MODELS: GIGI WEVER, SOFIA VESPE & KIRSTEN ADAMS OF BRAND MODEL & TALENT, www.brandtalent.net 180 | LOCALE MAGAZINE

THREE MUST-DO ACTIVITIES 1. Spend your day in style at Fashion Island.

2. Take a ride on the ferris wheel at Balboa Fun Zone.

3. Watch the sunset over the ocean from Crystal Cove State Park.

From fine dining and luxurious shopping to nautical sight-seeing, you’ll realize that Balboa Bay Resort is made for a girls weekend getaway.

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APPAREL PROVIDED BY: Blue Eyed Girl, www.shopblueeyedgirl.com | Sadie Slick, www.sadieslick.com | No Rest for Bridget, www.norestforbridget.com | Novecento, www.novecentofashion.com ACCESSORIES PROVIDED BY: Blue Eyed Girl, www.shopblueeyedgirl.com | Novecento Sport, www.novecentosports.com | Novecento, www.novecentofashion.com | Sadie Slick, www.sadieslick.com | No Rest for Bridget, www.norestforbridget.com JEWELRY PROVIDED BY: Novecento, www.novecentofashion.com | Novecento Sport, www.novecentosports.com

SAN DIEGO

ANDAZ SAN DIEGO 600 F St, San Diego, CA 92101 619.849.1234 | www.sandiego.andaz.hyatt.com

The Andaz, true to its name, which means (personal style) in Hindi, is a hotel that will allow you and your girlfriends to create the perfect weekend that, well, matches your style. And if your style gravitates toward an epic weekend party scene, then you’re in the right place. Upon checkin to the Andaz, you’ll be greeted with a complimentary beverage of your choice, which will send you straight into that weekend-getaway mindset.

As you’re sipping your cocktails or wine, you can flag one of the hotel’s hosts, who are available 24/7 in the hotel, and equipped with iPads and ample local knowledge, ready to assist you with weekend planning, restaurant recommendations, directions or whatever else you may need. And you might consider just staying put in the lobby lounge for a few more hours, as there’s a complimentary

wine tasting that occurs from 5-8 p.m. every night—the perfect way to ease into Friday evening.

And you can expect an amazing Friday: The Andaz is in the heart of the Gaslamp Quarter. With over 200 bars and restaurants, the Gaslamp Quarter is buzzing with activity and fun during the weekends. Walk in any direction on Fifth Avenue (and the surrounding streets), and you’ll find an endless array of options for weekend debauchery. Of course, there’s dancing and live music, but there are also plenty of bars with outdoor patio areas so you can relax and enjoy your drinks while engaging in some excellent people watching.

If you wake up feeling less than fresh, head straight up to the hotel’s RoofTop600, which puts on an incredible farm-to-table style brunch, and offers an impressive array of creative, signature cocktails. And

you don’t have to leave the rooftop for the rest of the day. RoofTop600 has one of the best rooftop pools in San Diego, with stunning views and a live DJ throughout the weekend. Lounge poolside in a private cabana, order bottle service and sip a Bloody Mary or mimosa as the pool turns into a daytime party scene that’s exactly where you want to be on a Saturday.

Or, you may choose to relax at the hotel at the mellow Andaz Wine Bar, which offers excellent happy hour prices and handselected wine from California, as well as all over the globe. But definitely gear up for Sunday Funday: The Andaz puts on a weekly Taco Sunday, where they’ll grill up fresh tacos on the rooftop and have cocktails ready for you and your girls to enjoy while you savor the remaining hours of the weekend together.

WRITTEN BY: ELIZABETH NUTT | PHOTOGRAPHED BY: MICHAEL WESLEY | STYLED BY: CANDACE VERDONE MODELS: BREE RANDALL, LAUREN RYAN & ALLIE MEIXNER OF BRAND MODEL & TALENT, www.brandtalent.net 182 | LOCALE MAGAZINE

THREE MUST-DO ACTIVITIES: 1. Browse the Little Italy Farmers’ Market sdweeklymarkets.com 2. Take a brewery tour at one of San Diego’s many craft breweries brewerytoursandiego. com 3. Stroll through Balboa Park balboapark.org

With over 200 bars and restaurants, the Gaslamp Quarter is buzzing with activity and fun during the weekends.

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PALM SPRINGS

THE PARKER PALM SPRINGS 4200 E Palm Canyon Dr, Palm Springs, CA 92264 760.770.5000 | www.theparkerpalmsprings.com

The Parker Palm Springs has an incredibly classy but also playfully preppy feel, which will transport you and your friends from the desert directly to the atmosphere of a chic East Coast yacht club. Pack your loudest Lilly Pulitzer dresses, a printed bikini and your tennis skirt (or something you can comfortably play croquet in) and prepare for a classic girly getaway in Palm Springs that will prove unforgettable. When you book a stay at the Parker—a hotel that refers to itself as an estate—you’ll never want to leave.

And you don’t need to leave the hotel during your stay, because the Parker has it all in the way of a perfect girls weekend escape. A boutique hotel with only 144 rooms, the Parker sits on 13 acres of land and offers countless opportunities for you and your girls to hang together outside.

Lounge and gossip in the hotel hammocks, book a private outdoor yoga class or take a group tennis lesson—the hotel has an on-staff tennis pro ready to assist you. And do not forget to order a pastis and play pétanque (the French version of bocce), or engage in a competitive game of croquet while you sip a Pimms Cup. You will never feel classier.

When you need to cool off, head to one of the hotel’s two outdoor pools—one of which is adults-only. Then saunter over to the Lemonade Stand, an adorable, Instagramworthy lunch spot right by the pool that offers drinks and light fare. You’ll also want to explore the Palm Springs Yacht Club, which boasts a 24-hour gym and complimentary weekend yoga classes, as well as a spa so luxurious you could easily spend the entire day there. After your spray tan or Swedish massages, relax together

on The Deck, the spa’s tranquil outdoor patio space, and order some champagne— because, hey, you deserve it.

For dinner, head to Mister Parker’s, which offers bistro food in a stylish, seductive atmosphere, and has an extensive wine list organized by the following three categories: crazy, sexy and cool. Top off the night with s’mores by the hotel’s outdoor fire pit. And before you leave on Sunday, stop

by Norma’s for brunch and splurge on an incredible meal from their famed Mom Can’t Make This section of the menu. Here you’ll find items like the super blueberry pancakes or the chocolate decadence French toast and you can sip on a freshsqueezed lemonade while you count the reasons why estate life is so much better than real life.

WRITTEN BY: ELIZABETH NUTT | PHOTOGRAPHED BY: MICHAEL WESLEY | STYLED BY: CANDACE VERDONE | MAKEUP BY: BUTTERFLI ME MAKEUP STUDIO | MODELS: VALERIE JAMES, ALLY MELLO & KAROL MARTIN OF BRAND MODEL & TALENT, www.brandtalent.net 184 | LOCALE MAGAZINE

YOU WON’T WANT TO LEAVE THE HOTEL, SO YOU SHOULD ALSO… 1. Hit up the Parker’s own Trina Turk Boutique, in the lobby 2. Challenge one of your girlfriends to a game of chess on the hotel’s giant outdoor chessboard 3. Indulge in one of the ‘pie shakes’ at Norma’s as an afternoon treat

When you book a stay at the Parker—a hotel that refers to itself as an estate— you’ll never want to leave.

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LOS ANGELES

THE SLS BEVERLY HILLS 465 S La Cienega Blvd, Los Angeles, CA 90048 310.247.0400 | www.slshotels.com/beverlyhills

At the SLS Beverly Hills, you won’t just rub shoulders with A-listers, you’ll be treated like one yourself. If you and your girls are looking for the ultimate luxurious weekend escape where you’re pampered like a princess at the spa, catered to like queens at dinner and doted on like poolside divas, look no further than this luxury, boutique-style hotel in the heart of Beverly Hills.

You’ll be mesmerized by the fantastical interior decor by Philippe Starck as you’re checking in to your lavish suite, and you’ll notice right away that his designs contribute to the hotel’s creative and playful personality. It’s a hotel that strikes the perfect balance between exceptionally chic and incredibly fun; in other words, it’s the perfect girls getaway location. Once you’re settled, you’ll want to head immediately to Altitude Pool on the hotel’s rooftop, from which you can enjoy spectacular views of Los Angeles and Beverly Hills. Order a bottle of champagne WRITTEN BY: ELIZABETH NUTT 186 | LOCALE MAGAZINE

and toast to the weekend as you watch the sunset against the LA skyline.

When you’re famished, you need not worry: The SLS boasts an award-winning, globally recognized chef, José Andrés, whose culinary creativity is simply unparalleled. Make a reservation at Tres

by José Andrés—one of the hotel’s four dining options—to experience the ultimate in comfort food with a twist, or opt for a magical dining experience at The Bazaar

by José Andrés, which is set in an indoor piazza and offers inventive tapas such as cotton candy foie gras. If you and your girls are looking to go all out, find your way to SAAM—The Bazaar’s “best kept secret” and separate restaurant—for a 22-course tasting experience. Just in time for truffle season, SAAM celebrates the white truffle with a 16+ course menu.

After you’ve gotten your beauty sleep, head back up to the most luxurious place you could possibly spend a sunny day in Beverly Hills: in your private cabana next to one of the rooftop’s two pools. Order

mojitos and lunch, or sunbathe and nap in the relaxed, comfortable rooftop setting.

And when you’re ready to get out of the sun, head to Ciel Spa & Robert Vetica Salon to truly unwind. Here, you can book almost any spa treatment and experience the ultimate indulgences. Be sure to make an appointment in advance with celebrity hairstylist Robert Vetica, whose clients include Hilary Swank, Naomi Watts and Salma Hayek.

If and when you’re ready to venture out of the hotel to explore the upscale Beverly Hills area, ride in style in one of the SLS’s BMW house cars, a service available to all guests. Your first stop, of course, should be the glitzy Rodeo Drive, which offers some of the best shopping in the world. Or ask the SLS concierge to help you plan the perfect day, depending on what you and your girls are looking for. No matter your tastes—or celebrity status—you will leave wishing there had been paparazzi following you around all weekend to capture how glamorous and fabulous it truly was.

THREE MUST-DO ACTIVITIES: 1. Hike the hills leading to the Hollywood Sign hollywoodsign.org 2. Hit Malibu Beach parks.ca.gov 3. Visit the Getty Center getty.edu

It’s a hotel that strikes the perfect balance between exceptionally chic and incredibly fun.

SAN FRANCISCO

W SAN FRANCISCO 181 3rd St, San Francisco, CA 94103 415.777.5300 | www.wsanfrancisco.com

The W San Francisco is at the epicenter of the city’s fashion, music, art and events scene, which means the sky is the limit when it comes to planning an eventful weekend in the Golden Gate City. You will, however, find it extremely difficult to leave the boutique hotel, which was made for a girls weekend getaway. You can actually book a Girls’ Weekend Package at the W, which includes complimentary rosé upon check-in, a stay in one of the hotel’s Spectacular Rooms, free high-speed internet access, a $90 credit to Bounce Blow Dry Bar, 20 percent off at Bliss Spa, and late check-out on Sunday (which you’ll need).

Whether you book the Girls’ Weekend Package or opt to stay in one of the hotel’s many plush suites, you’ll quickly discover the W is teeming with getaway weekendfriendly amenities. Settle in at the Bliss Spa’s movie-while-you-manicure stations and watch a chick flick while you’re

pampered. Or order a bottle of champagne and indulge in one of the spa’s incredible treatments, like its hot milk and almond pedicure, or its Steep Clean facial. And no matter what, don’t forget to grab a treat from the spa’s complimentary brownie buffet on your way out.

Though you’ll be tempted to hit the hotel’s incredible gym next—which is open 24/7, and features futuristic designs, stateof-the-art equipment, a self-serve gym (bar) area, personal trainers and a glass ceiling—make sure you and your girls rest up for the hotel’s Throw It Back party at the Upstairs Bar. Every Thursday and Friday night, the W brings in a DJ (think Jermaine Dupri) who spins hits from the ’80s, ’90s, and ’00s. Drinks and appetizers all run at ’90s prices, with cocktails starting at $5.

If you manage to drag yourself out of your W Signature Bed on Saturday morning, which boasts 350 thread count linens, head to TRACE for a nutritious brunch that

will fuel your day. TRACE lists healthy, fresh options on its menu, such as organic eggs and the Farmers’ Fix, a kale- and cucumber-based cocktail with gin. If you can’t decide over brunch what you’ll do for the rest of the weekend, fear not: All you have to do is locate a W Insider, a local who’s at the ready to help you organize your weekend, whether it’s getting access to exclusive San Francisco clubs, learning about off-the-radar gallery openings or navigating the best shopping in the city.

Make sure that no matter what your weekend entails, you take time to walk around and explore the hotel, which offers breathtaking views of the Bay Bridge, Yerba Buena Gardens and the San Francisco skyline. Though your options are endless, you’ve got everything a girl could dream of when it comes to the perfect weekend right at your freshly-manicured fingertips.

WRITTEN BY: ELIZABETH NUTT | PHOTOGRAPHED BY: CHRISSY LYNN | HAIR & MAKEUP BY: JESSICA LEVY MODELS: MOLLY KUCERA, MATI BRINNON & EIRINIE HAMIL OF SCOUT MODEL AGENCY, www.scouttm.com 188 | LOCALE MAGAZINE

THREE MUST-DO ACTIVITIES: 1. Explore Yerba Buena Gardens yerbabuenagardens. com 2. Browse the Ferry Building’s weekend Farmers Market ferrybuildingmarketplace.com 3. Catch a ferry ride to Alcatraz or Sausalito sftodo.com/ferry

Every Thursday and Friday night, the W brings in a DJ (think Jermaine Dupri) who spins hits from the ’80s, ’90s, and ’00s.

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LAS VEGAS

THE CROMWELL LAS VEGAS 3595 S Las Vegas Blvd, Las Vegas, NV 89109 866.245.5745 | www.caesars.com/cromwell

Pack lightly when you head to The Cromwell Las Vegas, for two reasons: 1. The hotel has everything you could possibly need. The rooms themselves will provide you with everything from flat irons to an entire minibar filled with high-end toiletries available for purchase. 2. You will shop.

The Cromwell is next to The Strip’s best shopping, including the Forum Shops at Caesars and the retail promenade at The LINQ Hotel, The Cromwell’s sister property.

Because The Cromwell is run almost entirely by women, they are already a few steps ahead of you in thinking of the hotel as a place for the perfect girls weekend in Sin City. From expansive security, including in the elevators, to in-suite vanity areas that feature Hollywood-style mirrors and natural lighting, to bathrooms stocked with luxury Muk bath products, you and your girls will feel completely taken care of during your stay in one of the hotel’s Parisian-style, rooms.

And then there’s award-winning female celebrity chef Giada De Laurentiis’s namesake restaurant, GIADA, which offers

the perfect setting to kick off your girls’ weekend. The restaurant boasts a warm atmosphere, comfortable furniture, an upbeat and social vibe and breathtaking views of the Bellagio Fountain and Caesars Palace from its patio. At GIADA, you can kick back, order a few bottles of wine and some lighter, healthier Italian fare such as vegetable bolognese, or gluten-free pasta— the perfect meal before a big night out.

GIADA also offers breakfast and lunch, and caters 24/7 in-room dining, should you desperately need that late-night pizza.

You’ll probably spend the rest of the weekend posted up somewhere at Drai’s, The Cromwell’s rooftop beach club/ nightclub. Palm trees and panoramic views of the Las Vegas Strip surround the two pools, and the latest DJ talents are always on hand to provide the music. Spend the day partying poolside and get your tan on before you head inside to gear up for round two. And if you’re wondering what happens during the transition between daytime and nighttime at Drai’s, don’t fret—the hotel offers an innovative food truck program, with local vendors that

arrive just in time to help you refuel before continuing the party.

And when it comes to rejuvenating after a long day of poolside cocktails, you’ll absolutely want to check out one of renowned mixologist Salvatore Calabrese’s espresso-based concoctions, such as the Never Say Goodnight, which is served in the traditional Italian Moka pot at Bound, the hotel’s sophisticated lobby bar. And make sure to book a private blackjack table in the reserved gaming area for you and your girls at The Cromwell’s Casino. The casino is the perfect low-key and small-scale gambling spot to kill a few hours while you wait for the party to get started.

Of course, the strip is chock-full of some of the world’s most entertaining nightclubs and bars, but you’ll be excited to learn The Cromwell offers one of the strip’s best latenight bars: Drai’s After Hours, an until-thesun-rises after party that continues at The Cromwell’s basement level. And if you need to head to brunch straight from Drai’s in your clothes from the evening before, worry not, because what happens in Vegas…

WRITTEN BY: ELIZABETH NUTT | PHOTOGRAPHED BY: ANGEL MANUEL | HAIR & MAKE UP BY: SARAH REDZIKOWSKI USING R+CO AND MAC COSMETICS | MODELS: NICOLE ROBINSON, CORRIE DE KEYSER & JENAISY ALFONSO OF ENVY MODEL MANAGEMENT, www.TheEnvyAgency.com 190 | LOCALE MAGAZINE

THREE MUST-DO ACTIVITIES: 1. Take a 30-minute ride on The LINQ’s High Roller, the world’s tallest observation wheel caesars.com/linq/ high-roller 2. Book a luxurious salon or spa treatment at one of many nearby hotels vegas.com/spas 3. Get an adrenaline rush on a Las Vegas zipline voodoozipline.com

Spend the day partying poolside, and get your tan on before you head inside to gear up for round two.

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Cabin FEVER Luxury Lodging Made Easy

WRITTEN BY: NICK CIMARUSTI PHOTOGRAPHED BY: JOSIE GONZALES

A cabin in the woods, far from the buzz of the city and the blanket of light pollution, is just what the doctor ordered. With views for days and plenty of fresh air, you’ll be looking for excuses to stay in no time. But as relaxing as well-deserved quiet time can be, don’t hesitate to throw a party or two. Earthy woods and charming cabin ornaments are juxtaposed with modern place settings and elegant glassware, turning your mountainous retreat into the perfect location for a picturesque tablescape. Just ask Kim Rodosky, interior designer and co-owner of 503found, a Newport Beach showroom and design consultation service, specializing in curated furniture, lighting and accessories.

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“By not matching everything, some of the items stand out more; they kind of make statements.”

– KIM RODOSKY

“Do something unexpected, which you wouldn’t normally see and makes it stand out a little more.”

– KIM RODOSKY

CURATORS OF COOL 503found’s items come from a wide variety of sources: acclaimed design shows in New York, trips to Parisian flea markets, local artisans and everywhere in between.

IF THESE WALLS COULD TALK Rodosky’s collection reflects her personal aesthetic— an unexpected mix of contemporary, antique and artisan pieces that tell a story about the owners. Rodosky applies this same approach to holiday entertaining by encouraging clients to have fun with their decor, incorporate eclectic touches with items they already love and let the rest fall into place.

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Q:

What would you say are the essential design elements when you’re going for a rustic cabin look that’s still a little upscale?

Kim Rodosky: I don’t like to over match, I like things to be a little different. By not matching everything, some of the items stand out more; they kind of make statements. And just to be kind of warm and cozy but then with really clean lines, because I like to have juxtaposition.

So if you’re in a cabin and it’s rustic, maybe put some clean lines to balance it out so it’s not too cliché.

Q: A lot of designers talk about clean lines. Can you explain what that means?

KR: We decorate a couple of mountain homes, and I kind of go for more modern pieces with real straight lines, real simple—It just kind of balances out the rustic instead of going all in and making it like a total cabin. So your plate can have clean lines, or your silverware. Sometimes we use silverware that’s all matted black.

Just more modern pieces to balance it out.

Q: The setting features African glass beads, which might seem a little odd to put in a cabin. But does that go back to your mix and match theme?

KR: Do something unexpected, which you wouldn’t normally see and makes it stand out a little more.

Q: So, was that how you were selecting the items for the photo shoot?

KR: Yeah exactly. Or, I’m just so bad because I’m not very well thought out, I kind of just go with what pieces we have. So I put together a collection that didn’t match, that had some unexpected elements, something you just normally wouldn’t mix with that.

With the beads, if it’s around the holidays they could be green; some element that ties it together but it’s not normally what you would go to. I’m a big believer in using what you have and making that work and then adding a couple pieces.

Q: Would you say that that’s kind of a rare philosophy among designers to mix and match, and work with what you have?

KR: I would have said it was a while ago, but now I would disagree.

I think with the internet and with Pinterest and Houzz, people are getting inspiration from all over. And I think that people are glad to lean more toward a look that’s unique to them. So, if we went into a home we’d be happy to use some of their antique glasses and we’d put our flowers on there and our table and silverware, but then mix in with an old linen they had, which just makes it look very unique to them. We really try to take on, when we design, the personality of who we’re working for.

Q: Do you stray from matching because it's too boring?

KR: Well, it’s more my personal taste. I think matching can be done so well. In fact, sometimes I say it’s just me—I’m naturally a little disorganized and eclectic, so to match everything would probably be a little impossible. I think sometimes when a designer [matches], it can look amazing with a minimalist look. I just kind of gravitate toward an eclectic look that looks like it wasn’t done in a one-stop shop, but looks like it evolved over time and is personal to the person’s individual taste.

Q: What would you say is the most important aspect of making an impressive table setting that will wow your guests?

KR: First of all, make it very reflective of the way you want to entertain that night. If you’re having kids or if it’s all adults, making the tablescape reflect the way you want to entertain that night. If

“We really try to take on, when we design, the personality of who we’re working for.”

– KIM RODOSKY

it’s mainly kids at the table, you don’t want to use china that you won’t want to get broken. Also, I think it’s really fun to throw in something kind of surprising. If it doesn’t represent what you’re trying to do then it’s not going to work as well.

Q: Do you have any decorative do’s or don’ts when designing a dinner table setting?

KR: My biggest do is to plan ahead, and in planning ahead it might be that you have no plan and you just go with it and have fun with it. Just try not to force it. Have fun with it, don’t take it too seriously. Your whole purpose of entertaining is for everyone to have a good time, so keep that as your goal and let everything else fall into place and not get too stressed out about it.

Q: So, staying calm is definitely a “do.”

KR: Definitely. If all else fails, good wine and alcohol, right? I think my main bit of advice is to know who you’re entertaining for and why and keep it rooted to that.

Q: When you think of winter, you don’t usually picture flowers, so for our shoot you chose antlers. What would be the winter version of seasonal fresh flowers?

KR: Since New Year’s is a little more formal, maybe using black linens and put a little gold on the table. I always love green, it’s so organic, so black, gold and green—you can’t go wrong. That would make an impact, is the colors you use. And don’t be afraid to layer.

If you put one black tablecloth down, you could add some organic layers on top of it, so we’ve used macramé table runners or maybe a little gold table runner if you’re going more formal.

Q: Does 503found have anything new or exciting in the works for the new year?

KR: We have some really cool tabletop resin pieces from a designer up in San Francisco who mixes resin pieces with brass. I think they’ll do really well for us here. We’ll be carrying white grey and brass. And then we have some really cool ceramic pottery, vases and such.

Q: Are there any tabletop trends on your radar lately?

KR: Candles, especially for New Year’s and January, candles would do well. People are really making things more unique and reflective of who they are, doing those little extra special things like place cards or gifts for people to take home. And bringing in some sort of organic element, whether that’s antlers or we’ve even used shells and sea grass before.

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SU CASA Our sneak peek inside gorgeous local homes

estate OF

perfection Venture Inside the Home Where Laguna Beach Meets the HOLLYWOOD HILLS

WRITTEN BY: JEFF COOPER PHOTOGRAPHY PROVIDED BY: BRANDON BEECHLER

the drive through downtown Laguna Beach on Pacific Coast Highway is flanked by the ccean views that made the city famous and the restaurants and art galleries that make the city unique.

Turning up the hill with Catalina Island in the rearview mirror, you are greeted by the modern façade of 444 Ashton. A sleek gate slides open and you roll up the driveway—you are home. The .38 acre lot size has space for small and oversized cars on the front patio and in the oversized two-car garage—a rarity in Laguna Beach.

LISTING AGENT: Seth Nelson BRE# 01922241 | 949.463.0360

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444 Ashton Dr Laguna Beach, CA 92651

“H A V E T H E B E S T O F H O L L Y W O O D H I L L S S T Y L E W I T H T H E E A S E A N D B E A U T Y O F T H E O R A N G E C O U N T Y C O A S T.”

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Hidden T r ea s u r e In 1926, California Sen. William E. Baldwin built a summer and holiday home right on Victoria Beach, but nowadays it’s known by locals as Pirate Tower. After retired Naval officer Henry Kendrick bought the residence in the 1940s, he would dress up as a pirate and hide coins for neighboring children to find.

Greetings from Laguna!

For 135 years, Laguna Beach has been home to a series of local characters called Greeters. The original Laguna Beach Greeter was a Portuguese fisherman named Old Joe Lucas followed by a Danish wanderer named Eiler Larsen (Laguna’s most famous and beloved Greeter), then No. 1 Unnamed Archer (not a fake name) and currently a man in a red glittered vest named Michael Minutoli.

N

o detail in this home was overlooked by awardwinning developer George Gonzalez; even the garage is pre-wired to host an electric car charging port. The home’s focus on green design was developed with current environmental trends in mind: lighting inside and out is powered by low wattage fixtures and the landscaping features drought tolerant succulents and high-quality faux grass on the lower lawn.

Due to the large lot size, there are several walkways meandering down the hill to an amphitheater space, which serves well for an outdoor yoga studio or a sunset view over Catalina and San Clemente Islands.

For more intimate encounters, there is a secluded viewing deck which features a “fire and ice” fire pit and

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the same stunning view. And just a short walk away is Victoria Beach.

Down a central spiral staircase, two bedrooms with private outside access offer guests the luxury of their own beach getaway. Thoughtful use of windows and angles maximize the view exposure “THE CROWN from every living space. The entire home JEWEL OF THE is armed with a Wink System, security PROPERTY IS THE SPA-LIKE MASTER cameras, Nest Thermostats and Sonos music system—all of which are controlled BEDROOM, WHICH OCCUPIES by touch screens and mobile devices.

You enter the property on the second floor, and a stunning one-of-a-kind light sculpture sets the mood as you walk upstairs to the master. The crown jewel of the property is the spa-like master bedroom, which occupies the entire third floor. The bedroom flows outside to the THE ENTIRE expansive patio with a new vantage point Gonzalez prides himself on the perfect THIRD FLOOR.” on the same amazing view you weren’t finishes he hand selects, from the porcelain finished seeing downstairs. The bathroom continues tile flooring with clean industrial lines to the custom the high-end spa ambiance featuring backlit vanities European cabinets in the kitchen—no detail is spared. and mirrors and a wall-to-wall steam shower encasing Offered with pride by Seth Nelson of The Stanfield a large soaking tub.

Group, this home is a treat for the senses that’s not

“F O R M O R E I N T I M A T E E N C O U N T E R S, T H E R E I S A S E C L U D E D V I E W I N G D E C K W H I C H F E A T U R E S A “F I R E A N D I C E” F I R E P I T A N D T H E S A M E S T U N N I N G V I E W.” to be missed. The open floor plan between the living room, kitchen and dining room compose a spacious, simple space. The Max Fine Porcelain counters in the kitchen are the durable alternative to fragile marble, and the Miele appliances are known as the RollsRoyces of kitchen support. A large built-in barbecue features the same high-end finishes and a large Max Fine fountain caps off the entertaining space. There is also a bedroom suite on the main floor, and an office with a large wall of glass providing an executive vantage point to watch the swells of business and waves alike.

The living and dining room pour out onto patios overlooking the ocean—California living at its finest.

Looking into the home, it shows like a Hollywood Hills entertainer’s dream. But looking out from the home affords a Pacific Ocean view just not possible in LA. The home was originally built in 1988 and was re-imagined in 2015. Creative re-configuring of the interior spaces maximized the views and the openflow that the modern customer demands. The

home is now 3,250 square feet and is listed as a four-bedroom, four-bath property.

Offered at $4.988 million, this home provides unlimited entertaining and relaxation opportunities to its residents. It’s one of few properties available in Laguna within walking distance to the beach while offering the seclusion and exclusivity of compound style multi-level living. Have the best of Hollywood Hills style with the ease and beauty of the Orange County coast.

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