Orange County October 2014

SHOP

Edition

Cora BENESH FABULOUS FALL-IDAY AT SURF AND SAND RESORT

TEAM

the

ASHLEY HICKSON, COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping found LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.

MIKE TODD SMITH, MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach with his Mother and in Rancho Santa Fe with his Father. An avid surfer and snowboarder from the age of 5, Mike has put his energy into his career with LOCALE. Before his days with the publication, he spent his youth graduating from Laguna Beach High School and then onto graduating from the University of Arizona. After college, Mike helped create ECCO Restaurant and then later a custom golf car company, LUXE. In 2012, Mike found his passion with working with LOCALE and building a home in San Diego.

REILLY KAVANAUGH, DESIGNER With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs. She’s a girly tomboy who simultaneously dresses like a fashionista and struts her stuff at the firing range with the accuracy of a sharp shooter. Reilly is also a CrossFit fanatic and is allergic to almost everything.

ERIN PRICE, SALES AND MARKETING COORDINATOR

Is your soul like mine? Do you keep it in a box? Does it rattle a cup across the inside of your ribs, begging to be released? My soul wants to explore. It absolutely despises television, computers and offices. It loves airplanes, new restaurants, music and learning. It loves travel, dancing, meeting new people and adventures.

This magazine was always intended to be a soul release; a key to its freedom. We explore restaurants you haven't tried, places you want to visit and interview people from whom you can gain perspective and knowledge. We want to give your soul hope—hope that a world exists beyond those hollow keyboard strokes, outside of chain restaurants and your circle of friends.

I took offense to comments made to me several times recently. People kept telling me that I looked tired. I would rub away my wrinkles, check my face in the mirror and reluctantly agree with them, chalking the bags and wrinkles up to working too hard.

I won't apologize for them anymore. I have earned them.

Each wrinkle was earned. Each dark circle came from a night out, exploring, living, allowing my soul to drag me around, doing its bidding. I say push away from your desk, uncork that bottle, map trips to far away destinations, eat your dessert and dance your ass off.

Stop catching up on "your shows" and stop trying to get a good night’s sleep. If you are tired of looking tired, just wait…the mortuary will make sure you look rested and peaceful.

Enjoy our suggestions.

Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs.

Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

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

ANDRE MATAELE, SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past three years. After finishing college he was fortunate enough to live abroad in different countries such as Bali, Thailand, Puerto Rico, and the Dominican Republic. He feels his experiences have molded him into the person he is, and never takes his opportunities for granted. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.

ALEXA ERICKSON, PRINT EDITOR Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion. An eclectic soul, you can find her anywhere from the city to the beach, hitting up art shows, music events or staying active with surfing, yoga and hiking.

MICHELLE SLIEFF, WEB EDITOR

ERIK HALE PUBLISHER

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Michelle is a local of Southern California's coastal cities. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, but that's probably because it's more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry professionally for the last ten years, and unprofessionally her whole life. She received her BA in Creative Writing from CSULB and is currently working on her Master's degree in Poetry. If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.

the CONTRIBUTORS OCTOBER 2014

WRITERS

JODILYN OTTOBRE, INTERN

FASHION STYLISTS

DEIRDRE MICHALSKI

NANCY VILLERE

ANH NGUYEN

www.TastesAndTravel.com

CRUSH PHOTO STUDIOS

www.anhstudio.com

www.crushphotostudios.com IG @crushphotostudios FB /crushphotostudios

www.naturalistaliving.com

KARLY SHIMAMOTO

FRANCISCO, EDDIE AND ALEX BARRAGAN STYLE BY F.E.A www.stylebyfea.com | www. iloveyouwhenidonthateyou.com IG @stylebyfea

TASO PAPADAKIS www.tasophoto.com

HOLLY CLINARD www.hollyinheels.com TW @hollyinheels

JEFF FARSAI www.farsaiphoto.com

BRITTANY HART www.thefashiondrug.com www.brittanyhart.com IG @bhart

ED HALEY

JESSIE DAX-SETKUS

LIANNE WHEELOCK DHRUMIL DESAI

www.cargocollective.com/ jessiedaxsetkus

www.lanphotography.com IG @lan_photography

www.dhrumildesai.me IG @desaidhrumil FB /DhrumilSDesaiPhotography TW @DhrumilDesai

SHILOH MCKASSON SHILOH STYLE GROUP

MATILDA BRESS

www.shilohstyle.com IG @shilohstyle

ARIANE MOSHAYEDI JENNIFER LE www.jenniferdle.com

www.arianephoto.com IG @arimophoto FB /arimophoto

BEAUTY STYLISTS

DARRYL GARCIA

HEY SAYLOR COSMETICS

MATT DOHENY www.mattdoheny.com

KATIE WATFORD

NOEL SWEENY KELSEY, KORRIE & KAELI TRIPLET LIVING www.TripletLiving.com IG @tripletliving | FB /tripletliving

ADAM GENTRY VANESSA MOORE

IG @darryl_garcia FB /darrylgarciasphotography

www.gentryimages.com

ALEX THOMPSON CHRISTINE LYNN WILLIAMSON

NICOLE FERA

www.Spring-Social.com

www.heysaylorcosmetics.com IG @heysaylorcosmetic FB /Official.AddictionNV

JORDANA SHEARA www.jordanasheara.com IG @jordanasheara

www.alexthompsonphoto.com IG @alexthompsonphoto

PHOTOGRAPHERS

BRIE LEACH for MAKE UP FOR EVER www.briedoesmakeup.com IG @briedoesmakeup FB /briedoesmakeup

DISTRIBUTION

BRANDON LAMBERT VANESSA EBEL www.OfBeautyAndGrace.com IG @ofbeautyandgrace TW @ofbeautyandgrace

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KARL GARRISON PATRICK MARTIN www.patrickmartinphoto.com IG @patrick.martin_photo

www.karlgarrison.com IG @karlgphoto FB /KarlGPhoto TW @karlgphoto

www.brandonlambertphoto.com

RICK RAMIREZ

*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about | OCTOBER 2014

LOCALE MAGAZINE

Contents OCTOBER 2014

THIS ISSUE: Shop

94 SHOP EXPERT

Brand of Brothers

Quality Over Quantity Makes for a Well-Made Menswear Line

141

GUIDE

The Merrymakers

Take Full Advantage of the Holiday Season With Our Ultimate Guide to Preparing for and Enjoying the Festivities

112 LOCALE LOOKS

Fireside Chats

Stay Warm and Stylish at These Three Intimate Settings Sure to Keep You Feeling Cozy This Fall

130 18 |

OUTFITS DECONSTRUCTED

Seasonably Speaking

Top Style Trends to Try This Holiday Season

| OCTOBER 2014

122 THAT’S WHAT SHE SAID

102 FASHION SPREAD

Tavern Takedown

Chromatic Chaos

Taking Our Fun Fall Garb to Sophisticated Taverns

Let the Color Chalk Talk in This Series of Flashy Fashioned Fun

LOCALE MAGAZINE

Contents OCTOBER 2014

30 NATIVE KNOWLEDGE Monday Through Sunday, by Locals

DO

HOME

EAT/DRINK

198 HOME EXPERT 175 DO EXPERT 42 EAT EXPERT

Forever 28

Celebrity Chef Shirley Chung Brings Contemporary Chinese Cuisine to Orange County

Paddle Power

Ocean Enthusiast and Philanthropist Jack Shimko Paddles for Life

Lost and Found

Home Design Store, 503 Found, Brings Limitless Luxury to Newport Beach

180 ESCAPE

The Summer of My Dreams Gaining a Healthier Perspective on Staying Thin

50 EAT FEATURE

202 SETTING THE TABLE

Chefs’ Toolboxes

Rolling Out the Welcome Mat

Stepping Behind the Kitchen Door of Five OC Chefs 186 FEATURE

Introducing a New Dining Experience That Will Make You Feel Right at Home

Where the Rubber Meets the Road

Luke Mysse Cycles for a Cause in His Fight Against Severe Acute Malnutrition

66 DRINK EXPERT

Gets Your Motor Running

Diesel Brew’s Dean Tompkins Talks Cold Coffee Consumption 72 DRINK FEATURE

192 FIRST TIMER’S GUIDE

Beer Here

Taste the Rainbow

The Ultimate Guide to Beer and Food Pairings in Orange County 22 |

| OCTOBER 2014

Covered in Colors at the “Happiest 5k on the Planet”

208 SU CASA

Making its Marke

Resort Apartment Living on the Edge

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: Taso Papadakis, www.tasophoto.com Model: Cora Benesh of Brand Model and Talent, www.brandtalent.net Styled By: Style by F.E.A, www.stylebyfea.com Makeup & Hair By: Brie Leach for MAKE UP FOR EVER, www.briedoesmakeup.com Location: Surf & Sand Resort, www.surfandsandresort.com Clothing Provided By: River Island, www.riverisland.com Accessories Provided By: Traditional Jewelers, www.traditionaljewelers.com

Making THE ISSUE

The holiday season is nearing, and with this festive time of year comes glitz, glam and of course, endless events. Living in Southern California, we are blessed to enjoy the beautiful beaches year round. With a stunning oceanic backdrop, our inspiration for this particular shoot was to highlight the best of SoCal’s landscape.

No need to shuffle into stuffy rooms to escape the cold. Take your gorgeous garb coastal this holiday season. Our fabulous photographer Taso Papadakis, stylists Style by F.E.A, makeup artist Brie Leach for MAKE UP FOR EVER and model Cora Benesh worked together to emphasize the unobstructed sunsets that Surf & Sand Resort has to offer.

While pulling jewelry at Traditional Jewelers in Newport Beach, Style by F.E.A fell in love with a stunning pair of gold and diamond, kite-shaped drop earrings from Fred Leighton. Inspired by the shape and movement of the earrings, they wanted Cora's look to feel light and effortless, so they put her in a liquid gold slip dress with draping on the bust and skirt. A beautiful pave diamond ring, also from Traditional Jewelers, was the perfect finishing touch.

For Cora’s makeup, Brie Leach wanted to contrast the model’s fair skin with warm deep pigments to create the perfect fall look. To achieve this, she used MAKE UP FOR EVER Face & Body Foundation in #38, the MAC Flammable Paint pigment tube and a Chanel deep-rose lip stain. For Cora’s hair, Brie used Oribe Texturing Spray for a vibrant look.

Photographer Taso Papadakis views each fashion shoot as a celebration of culture, form, play and light. He is inspired by spontaneity, improvisation and the opportunity to portray the 'moment to moment' reveal of our dynamic human beauty. For this particular shoot, inspiration came from working with a fantastic team and with a charming and focused model in an idyllic setting. He is also grateful for photo assistant David Mario Pratt, who was an “ace” all afternoon on this shoot. Taso used a high-level Canon digital camera and lenses, and multi-unit strobe systems to complement the scene.

Cover model Cora Benesh splits her time between home bases in Los Angeles and Portland, Oregon. Actress, model, writer and producer, Cora regularly works up and down the West Coast and can be seen in various national print and broadcast campaigns. Her acting and writing work can be viewed in dramatic comedy, “City Baby” starring opposite Daniel Baldwin. You can also find her in past and upcoming seasons of “Portlandia.”

NATIVE KNOWLEDGE

By Locals for Locals // Where to be Monday-Sunday Bear Flag photo by: NANCY VILLERE

Dora Wexell

[seven-degrees], Director MONDAY: Started the morning, and the week, out right with Blend 67 from Living Juice on Forest Avenue in Laguna Beach.

This is an amazing blend of cashews, coconut nectar, vanilla, cacao, cold brewed coffee and cayenne! I’m addicted—YUM! www.livingjuice.me

WEDNESDAY: Today is the day for my favorite hot yoga at Bikram Yoga Laguna Beach. I love, love, love this place. If only I could be there everyday! www.bikramyogalaguna.com

THURSDAY: Morning meeting at Anastasia Café for Eggs Laguna or maybe the Anastasia Omelet.

Everything on this menu is AMAZING and the best shopping in Laguna is right there under the same roof.

Say “hi” to Emir for me! www.anastasiaboutique.com FRIDAY: The Cliff Restaurant and the shops at Laguna Village are my old stomping ground. It’s a great place to hang out, look at the art or have lunch or dinner outside—literally on the cliff overlooking the ocean.

SATURDAY: Working today, so starting early with the best latte and pastry from Andree’s Patisserie.

I recommend the cinnamon raisin buns, they’re absolutely the best anywhere! Ron makes all his own pastries every morning and greets you with a smile and some local conversation. This is a tucked-away landmark in Laguna Beach.

SUNDAY: Finally a beach day! But I prefer to be off the beaten path. My favorite is the beach access through Laguna Surf Resort, just south of Laguna Village. Walk through the front door of the resort and it leads right to the steps, taking you just south of Main Beach, so it’s not too crowded. www.lagunasurf.org

DJM Capital, Director, Acquisitions & Development

“You can find me most Tuesdays at Bear Flag in Cannery Village.

Their Taco Tuesday deal is awesome.”

-STENN PARTON

MONDAY: I like starting the week off with a coffee at Sidecar Doughnuts in Costa Mesa. You can’t beat their Stumptown brew! www.sidecardoughnuts.com

TUESDAY: You can find me most Tuesdays at Bear Flag in Cannery Village. Their Taco Tuesday deal is awesome and the location is walking distance from our Lido Marina Village project. www.newport.bearflagfishco.com

WEDNESDAY: I’ll break up the week with some road biking on Pacific Coast Highway. I bike from Corona del Mar to Huntington Beach (to see our Pacific City project) and back. I’ll usually stop by Zinc to get a quick breakfast, then hit the road. www.zinccafe.com

THURSDAY: Happy Hour! Either with the DJM Capital team or our clients. You’ll run into us at A Restaurant’s ‘Social Hour’ from 3-6pm enjoying some Moscow Mules. www.arestaurantnb.com

FRIDAY: We (DJM Capital) entertain clients a lot in Newport, and one of our favorite spots for a client dinner is at The Dock in Cannery Village. The view is right on the water and the food is incredible. www.eatatthedock.com

SATURDAY: Newport has some great places to shop. I usually find the best gifts for my wife at A’maree’s and stop by Almond Surf for myself to get some good basics for the weekend. www.amarees.com | www.almondsurfboards.com

SUNDAY: Sunday is the perfect day for a Duffy cruise around the Harbor with my family. We are non-stop during the week so it’s nice to get together and relax. www.duffyofnewportbeach.com

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The Cliff Restaurant photo by: JASON KOSKY

www.thecliffrestaurant.com

Stenn Parton

Sidecar Donuts photo by: JENAVIEVE BELAIR

TUESDAY: Too much work today. I’m going to celebrate with friends for dinner at Carmelita’s Kitchen on Broadway Street in Laguna Beach. It’s the best Mexican restaurant around! www.carmelitaskitchen.com

NATIVE KNOWLEDGE

By Locals for Locals // Where to be Monday-Sunday DTSA Farmers Market photo by: ANNE WATSON

Jai Snowdon

Pie-Not, Co-Owner MONDAY: I head to Growers Direct for fresh and quality produce for cheap! I juice everyday and love creating new concoctions. Try apple, ginger, lemon, red cabbage, sweet potato and some turmeric...YUM!! Invest in a slow juicer people.

TUESDAY: Acupuncturist Dr. Woo is magic to say the least. I eat up alternative therapies and Dr. Woo is one of the best in the business. Muscle pain, back pain, insomnia, headaches… you name it and he’ll fix it. www.drwooacupuncture.com

-SHELBY COFFMAN

www.casacostamesa.com

THURSDAY: Shunka is seriously one of the most amazing sushi experiences. If you like REAL sushi then this is the place for you. My go-to is the fresh raw octopus from Japan (shipped in daily). Ask for the suckers fried on the side.

FRIDAY: Avanti is one of the most overlooked and underrated vegetarian restaurants around the Newport/Costa Mesa area. Grab the One Eyed Pizza with the fried egg on top. You won’t be disappointed. www.avantinatural.com

www.villapilatesandyoga.com

SUNDAY: Haute Cakes is a local favorite for a great Sunday breakfast. The place is just too good to pass up. A stand out for me is the quinoa porridge with steamed almond milk and fresh berries. www.hautecakescaffe.co

“Casa is the perfect little midweek hideaway for a quiet drink with awesome bar staff and ambient tunes.”

-JAI SHOWDON

The Hood Kitchen Space, Co-Owner MONDAY: I like to kick start the week with a plan! We start by making the weekly social media plan for The Hood Kitchen and then stop by Ritual JuiceBox to grab a week’s supply of green juice drinks. www.ritualwellness.com TUESDAY: The best part about working in a commercial kitchen are the delicious samples. The worst part are the calories that come with those samples. Thank goodness for the awesome workouts I get at Barry’s Bootcamp in Irvine. www.barrysbootcamp.com

WEDNESDAY: Hump day usually means a working lunch at Seabirds Kitchen. My favorite is the Holy Smokes Bowl! I end the day at The Place with my softball buddies. www.seabirdskitchen.com THURSDAY: As we wind down the week, Christie Frazier (my Hood Kitchen partner in crime) and I like to head over to the Downtown Santa Ana Farmers’ Market. We love to visit clients and grab a glass of wine at Playground. www.dtsafarmersmarket.com www.playgrounddtsa.com

FRIDAY: I start off Friday thinking about where to take my husband to dinner. Lately, it’s either The Ranch Restaurant or Arc Restaurant. I crave the Crab & Coconut Curry Ceviche at The Ranch. Arc doesn’t miss with their delicious burger! www.arcrestaurant.com | www.theranch.com

SATURDAY: Family day! We hit Newport Beach early for surfing, followed by shopping at 503 Found on Lido and a stroll over to Bear Flag Fish Co. for fish tacos with tommy sauce. www.503found.com | www.newport.bearflagfishco.com

SUNDAY: Sunday is a farmers market day. The OC Great Park has a variety of local vendors, food producers and food trucks. Afterwards, I love meeting the girls for Bacon Asian Marys at Break of Dawn in Laguna Hills. www.ocgp.org | www.breakofdawnrestaurant.com

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503 Found photo by: DARRYL GARCIA

SATURDAY: There’s nothing better than to start the weekend out right with an early morning, stress relieving, Vinyasa Flow yoga class at Villa Pilates & Yoga. If you want your butt kicked, try a reformer session with the owner, Carly.

Shelby Coffman

Seabirds Kitchen photo by: AMANDA PROUDFIT

WEDNESDAY: Casa is the perfect little midweek hideaway for a quiet drink with awesome bar staff and ambient tunes from local artists like The Mattson 2. Try their gin and honey based cocktail called the “Son of a Bee Sting.”

“Hump day usually means a working lunch at Seabirds Kitchen.

My favorite is the Holy Smokes Bowl!”

PHOTO BY: Alex Thompson

eat /drink

October Month Y2 E 0A 1 4R

42 EAT EXPERT Top Chef, Shirley Chung, Brings a Taste of Beijing to Orange County

50 EAT FEATURE These OC Chefs Take Out Their Top Kitchen Tools to Prepare Superlative Savory Plates You’ll Want to Try

66 DRINK EXPERT Diesel Brew’s Dean Tompkins Talks Cold Caffeine Creations

72 DRINK FEATURE Breaking Out the Best in Fall Food and Beer Combinations

72

DRINK FEATURE Beer Here

A&O KITCHEN+BAR 1221 West Coast Hwy Newport Beach, CA 92663 949.630.4285 www.balboabayresort.com

39

OCTOBER 2014

“I love opening restaurants because I love the craziness.

I’m full of energy and the chaos fits me.”

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re ve r o F

28

CELEBRITY CHEF SHIRLEY CHUNG BRINGS CONTEMPORARY CHINESE CUISINE TO ORANGE COUNTY

WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHED BY: JORDANA SHEARA

THE EXPERT SHIRLEY CHUNG Celebrity Chef, Owner of Twenty Eight Restaurant and Lounge

Favorite Kitchen Toy: Rational Oven

C

elebrity chef Shirley Chung gets down and dirty while tearing it up in OC as she breaks ground for her new restaurant in Irvine, Twenty Eight. This chef uses her hands for more than making art on the plate. She constructs new meaning to the term ‘Chinese food’ for residents of Orange County. You might recognize her from her appearance on “Top Chef,” season 11, which took place in New Orleans and concluded in Hawaii. Chef Shirley impressed everyone with her modern take on traditional Chinese cuisine. Prior to this experience, she impressed the culinary industry by storm; having started cooking when she was 28 (see where the restaurant name comes from). The restaurant’s name stems beyond what age Shirley started cooking at though. It also holds significant meaning in traditional Chinese culture.

Chef Shirley is trained in classic French and Italian cuisine and has worked alongside other amazing chefs, such as Thomas Keller, Guy Savoy and Mario Batali. I am beyond thrilled and excited to have Chef Shirley right here in our backyard. No need to get in the car and drive to LA or Vegas to get a plate of food like the ones you see on TV. Now we have it right in our own backyard. Experience the taste of Beijing with a twist through dishes like the Lobster Dumpling with Consommé, HouseCured Head Cheese & Beef Tongue, Singapore-Style Chili Lobster with Hand-Cut Noodles, Steamed Local Black Cod in Banana Leaf, SlowBraised Ox Tail, Squid Ink Hand-Cut Noodles with Uni, and the Eight Treasure Rice and Tofu Panna Cotta with Red Bean Ice Cream. If you closed your eyes, you could pretend you were Anthony Bourdain, but you’d still be able to make it up in time the next day for work.

TWENTY EIGHT RESTAURANT AND LOUNGE 19530 Jamboree Rd Irvine, CA 92612 | OCTOBER 2014 | 43

“Expect interactive dishes that are finished table-side.

I want you to have a different relationship with your food—you watch it in its stages and you fall more in love with it. It’s a new experience.”

Q: Congrats on your new restaurant! Can you talk about the concept?

Shirley Chung: Twenty Eight is going to serve modern Chinese cuisine, which showcases the transition stage that the cuisine goes through when immigrants relocate to other countries. I want to show how our palate changes and how it is seasonal. It’s the revolution of Chinese cuisine through California.

Q: Who’s on the team?

SC: My partner Stacie Tran. She is a seasoned restaurateur and longtime friend.

She also has a life-long history in the hospitality industry.

Q: I love how you refer to your style of cooking as “cooking with no borders.”

I think that mentality is representative of Californian cuisine as well, so it should be a good fit! Can you give us an example of your style by telling us about one of the dishes that will be featured on the menu?

SC: The California style noodle. We will be doing different types of hand-cut and hand-rolled noodles. One of my favorites is the Squid Ink Black Noodle, served with pesto, ginger, scallion and jalapeño. Then we melt fresh uni into the sauce with butter and garnish on top with more fresh uni. This is representative of newer California style Chinese cuisine. We really want to showcase locally sourced seasonal ingredients. Another favorite is the Singapore-Style Chili Lobster with Hand-Cut Noodles. We also have creative dishes like Tea-Smoked Chicken and Slow-Braised Ox Tail, which are slightly more traditional but unconventional in their presentation. Expect interactive dishes that are finished table-side. I want you to have a different relationship with your food—you watch it in its stages and you fall more in love with it. It’s a new experience.

Q: It seems like you are very hands on with this project. What’s your favorite part of opening a new restaurant and is it anything like the experience of opening a restaurant on “Top Chef”?

SC: This is actually my seventh restaurant that I’ve helped open! I love opening restaurants because I love the craziness. I’m full of energy and the chaos fits me.

You always have to prepare for the worst and assume nothing will be perfect. I strive under stress, so it works. These restaurants are like babies to me. I get to help see them grow. Opening a restaurant is somewhat similar to opening one on “Top Chef.” Everything is crazy and chaotic but the team dynamics vary. We tend to bump heads on the show, as opposed to opening a restaurant in real life, where our team is more collective.

Q: Speaking of “Top Chef,” you’ve worked in a variety of cooking environments.

Which would you say was the most challenging and why?

SC: The most challenging was definitely “Top Chef” hands down. I mean, how often do you cook in a swamp? We were outdoors with mosquitos and had to build our own kitchens. It was very challenging.

Q: Favorite toy in the kitchen?

SC: A Rational Oven. You can pretty much do anything with it, like change the humidity. It’s pretty crazy and really expensive and that’s why I like it!

Q: What’s the weirdest produce you’ve ever worked with and how did you prepare it?

SC: I travel a lot, so I want to say there is no produce that is weird to me because I’ve been introduced to so much. Fiddlehead fern might be weird to the general public. It looks like a little curly thing and it’s really slimy. It’s not very easy to cook with but if you pickle it, it tastes really good.

Q: What’s a fun fact about Chinese food culture?

SC: At a wok station, there are a line of chefs with spice trays. The chefs pull ingredients from these trays from a recipe they were taught orally. It isn’t consistent because it’s not written down and there

is no measuring. I worry that the tradition will get lost. What if the second generation doesn’t want to pass the recipe along? What if they change it? Also, there aren’t many cookbooks out there for traditional Chinese cuisine. But stay tuned, because there will be a cookbook for Twenty Eight in the future.

Q: What’s your Chinese Zodiac sign?

SC: I’m a Dragon. I’m a very typical Dragon, like on “Top Chef” I was very up and down. I would win a lot and then I would lose. I think I even talked about it on the show where I made a zodiac reference.

Q: Where’s the next fun place you plan to travel?

SC: I’m actually going to Hong Kong, Singapore and Malaysia. I’m very excited. It’s going to be a culinary tour where I visit traditional places and embrace the culture. Hopefully I get some inspiration and will come back with new recipes for the menu.

chefs' TOOLBOXES Stepping Behind the Kitchen Door of Five OC Chefs

WRITTEN BY: DEIRDRE MICHALSKI PHOTOGRAPHED BY: DHRUMIL DESAI PHOTOGRAPHY ASSISTANT: PATRICK MARTIN 50 |

| OCTOBER 2014

Just like a painter with their favorite brushes, we know that chefs indeed have their favorite tools of the trade, so we set out to discover just what these intricate instruments may be. Paying a visit to five impressive restaurants here in Orange County, we spent some quality time with their executive chefs as they unveiled their favorite go-to kitchenware. But what’s the fun of seeing the tools without watching them be utilized? Mastering mouthwatering meals, these creative chefs showed us their beloved items in action. From custom-made knife handles to vacuum-sealed techniques and playing with fire, we watched the shenanigans unravel and the dishes take form. Join us on this exploration as we step behind the kitchen door.

WAYS & MEANS OYSTER HOUSE 513 E Chapman Ave Orange, CA 92866 714.516.1800 www.wmoysters.com | OCTOBER 2014 | 51

“We plan our prix-fixe menus with creative, flavorful cuisine in mind. However, we always offer alternative dishes as well. Our venue is unique to any other restaurant in Orange County and is the perfect setting for celebrations and romance.” ­— MICHAEL PHILIPPI, EXECUTIVE CHEF AND OWNER

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

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T H E H O B B I T , a charming house in the heart of Orange, has been known as a very unique dining experience for 42 years.

The cuisine is referred to as “contemporary continental,” with an always impressive menu. The duo of Executive Chef Michael Philippi and his wife, Debra, works beautifully together. They share a passion for fine dining and offer a romantic and creative venue for guests to enjoy. The restaurant offers an elegant sevencourse prix-fixe menu with one seating per night, held at 7pm, Wednesday through Sunday, and includes a cocktail hour, a tour of the downstairs wine cellar with champagne and hors d’oeuvres, intermission and even a visit to the country-style kitchen.

On this recent visit, Chef Michael prepared for us the Grilled Quail With Wild Mushroom Stuffing, complete with chive polenta and a sour cherry sage reduction sprinkled with delicately fried artichoke hearts. One of Michael’s favorite kitchen tools is his Weston Pro-2300 Vacuum Sealer, which he used to carefully marinate the quail in a sage infused olive oil for three hours.

Another favorite item is his heavy copper saucepan, providing even heating for the reduction of sauces. The final dish was robust yet refined and one bite encouraged another.

THE DISH: Grilled Quail With Wild Mushroom Stuffing chive polenta and a sour cherry sage reduction sprinkled with delicately fried artichoke hearts THE INGREDIENTS: Marinated quail • Wild mushroom stuffing • Chive polenta Fried artichoke hearts • Fresh chives • Dried sour cherries Mushrooms • Shallots • Sour cherry and sage reduction Chef’s custom salt mixture • Sage infused olive oil

THE TOOLS: Weston Pro-2300 Vacuum Sealer • Plastic pastry bag and tip Solid copper sauce pan • Strainer • Tongs Silicone pastry brush for glazing • Mercer chef’s knife Boning knife

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A N T O N E L L O R I S T O R A N T E and Owner/ Chef Antonio Cagnolo, have an impressive tradition here in Orange County since 1979. This is one of the very few establishments still embracing table side flambé preparation and service for their guests. The restaurant features an elegant dining room with woodbeamed ceilings, a jazzy lounge with music six nights a week and all the charm of European-style service. Tucked away in various corners of this large venue are eight different private dining rooms of various sizes for social gatherings and celebrations. Scampering up and down the staircases—behind the kitchen, above an alcove, and elsewhere, we explored each and every space. We settled into the Levendi Room, which was named in honor of the Napa winery.

Levendi in Greek means a toast “to celebrate life” and indeed, that is the gusto with which Antonio Cagnolo embraces life. The walls were beautifully hand-painted in rich, gold tones to resemble Old World stonework and seemed to envelope us with warmth.

Individual client wine lockers adorned one entire wall. Now THIS is a wine room!

Chef Antonio dazzled us with his flambé techniques­—making it all look so easy! His “tool” is really his signature method—to flambé. With a gentle sauté of the scallions, diced parsley, butter and beurre blanc, he ignited the scampi and created a golden sheen. With a forward tilt of the sauté pan, a splash of liqueur and a flick of the wrist, Chef had the flames leaping into the pan.

Instantaneously the scampi was complete, and a rich sauce was unveiled. Voila! Scampi Flambe’ Anisette!

THE DISH: Scampi Flambe’ Anisette THE INGREDIENTS: Raw fresh whole scampi • Trimmed scampi • Diced scallions Diced Italian parsley • Beurre blanc sauce • Anisette liqueur Olive oil • Butter

THE TOOLS: Fish knife • Paring knife • Stainless tined fork • 10 inch sauté pan Wooden cutting board • Tableside service rolling cart Portable butane burner with gas stovetop

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“I am used to preparing cuisine table side and enjoy the interaction with our guests. They are often surprised, but it feels very comfortable doing this in a suit—or even better yet, in a tuxedo!” ­­— ANTONIO CAGNOLO, OWNER AND CHEF

ANTONELLO RISTORANTE & ENOTECA LOUNGE 3800 South Plaza Dr Santa Ana, CA 92704 714.751.7153 www.antonello.com | OCTOBER 2014 | 55

W I T H P A N O R A M I C V I E W S of the Back Bay Preserve, this bistro offers waterfront views and a retractable roof for the quintessential indoor/outdoor Newport Beach dining experience. Frenchborn chef, Bruno Massuger, has developed an inspirational farm-to-table menu, featuring California cuisine with a nod to Napa influences.

On our recent visit, Executive Chef Bruno’s creativity shined through with two delicious dishes, the first being the Alaskan King Copper River Salmon, a healthy yet savory dish indeed. Trimmed using his incredibly sharp Global chef’s knife and then pan seared, the fish was gracefully placed atop risotto infused with truffle oil, asparagus spears and baby carrots. The finish was a drizzle of chardonnay and butter sauce, creating a perfect balance of delicate flavors. The next plate to entice was the Rolled Short Rib, carefully trimmed, tied and baked, served over a rich polenta and al dente spinach. The finishing sauce was prepared with a beef demi-glace base, a hint of Valrhona dark chocolate and accents of sweet, fresh blueberries. Equal parts rich as it was sweet, it was the ideal balance for the tastebuds.

THE DISH: Alaskan King Copper River Salmon chardonnay butter sauce atop risotto, asparagus and baby carrots THE INGREDIENTS: Alaskan King Copper River Salmon (wild caught) • Risotto Baby carrots • Asparagus • Chardonnay butter sauce Salt • Pepper

THE DISH: Rolled Short Rib chocolate and blueberry sauce, served with polenta and spinach THE INGREDIENTS: Rolled and tied short rib • Rich beef demi-glace sauce Polenta • Fresh blueberries • Valrhona Chocolate bits • Pepper

THE TOOLS: Global chef’s knife • Global boning knife Riveted handle chef’s knife • Vollrath silicone spatula Mercer Cutlery wooden handled turner/spatula Vollrath NSF whisk • Mercer Cutlery Diamond Knife Sharpening Steel

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“Harkening back to my French roots, I prefer to source locally—working with local farmers and purchasing seasonal products. I am proud to say that most of the vendors we work with are within 150 miles of the restaurant.”

BACK BAY BISTRO 1131 Back Bay Dr Newport Beach, CA 92660 949.729.1144 www.newportdunes.com

—BRUNO MASSUGER, EXECUTIVE CHEF

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“My Misono chef’s knife has a hand-crafted handle that was custom made for my hand. That may sound odd, but it works well for me and is comfortable in my hand.

Needless to say, this one does not go through the dishwasher!”

—BRANDON STEIN, EXECUTIVE CHEF

THE CELLAR 305 N Harbor Blvd Fullerton, CA 92832 714.525.5682 www.cellardining.com

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T H E C E L L A R has been a darling of Fullerton for 45 years.

Originally the basement of Fullerton’s historic Villa del Sol, the restaurant was created by artistic craftsmen who also worked on Disneyland’s Pirates of the Caribbean. With soft lighting, structured archways and cave-like walls and fireplaces, the space is utterly charming in an Old World kind of way. The venue sets the stage for romance and celebrations, offering premier service, an expansive wine list of over 1,400 selections and international cuisine. Led

by Executive Chef Brandon Stein, the menu is steeped in classic French traditions with exquisite global flavors.

As we made our way down the softly lit staircase, we entered another world of days gone by. The bar was abuzz with activity and the dining room had couples starting to settle in various corners of the booths. Chef Brandon explained that his go-to kitchen tool was his custom-handled Misono chef’s knife which he uses often as he trims and prepares his meat, fish and game. On this evening, Chef Brandon had prepared for us an artful Pan Seared Atlantic Salmon placed on a quinoa base, with a colorful slaw of watercress, mango, red peppers and micro greens. A light beurre blanc sauce was the finishing touch to this polished, yet colorful dish. The salmon and quinoa paired well with the crunch of the slaw, while the herbed butter sauce added a sense of richness to the dish. A welcomed French influence was indeed at hand.

THE DISH: Pan Seared Atlantic Salmon quinoa, slaw and beurre blanc sauce THE INGREDIENTS: Atlantic salmon • Quinoa • Watercress • Mango • Cilantro Micro greens • Red pepper • Garlic and shallot herb butter

THE TOOLS: Wooden cutting board • Misono handcrafted custom chef’s knife Boning knife • Sauté pan • Slotted spatula • Tongs

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

“We don’t take ourselves too seriously. Our goal is to throw a party for our guests every night. What we do take seriously is creating a memorable experience each time they visit us.” ­— BEN WALLENBECK, CHEF DE CUISINE

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R E M I N I S C E N T of a craftsman-style steakhouse, this restaurant is located in historic Old Towne Orange. The space offers low booths and tables allowing guests to peer clear across the dining room. With an expansive bar to the right and an oyster bar to the left, we were ready to call this home for the evening.

Every night of the week there are specials---from clambakes, to cocktails or oyster shooters, this place is happening! The restaurant receives accolades for not one, but two Chefs de Cuisine, Benjamin Wallenbeck and Justin Odegard, who are affable craftsmen through and through.

“Ways & Means is proud to be a part of this community. We shop the farmers markets, work with local fishermen, and many of our guests are our neighbors.”

The Roasted Muscovy Duck Breast, served with a butternut purée, Puy lentils, a fresh quail egg and an apple walnut salad was as unique as it was delicious. Though the lentils threw us off at first, we soon learned that these are the “caviar” of lentils (Puy are French green lentils from the Auvergne area). One of the tools that chefs Ben and Justin seemed especially proud of was their Paderno non-stick egg and quail pan to create the ultimate sunny-side up quail egg, which hails from Golden State Bird Farm in Vista, California. A Kasumi Japanese chef’s knife was used to score the duck breast, which was gently sautéed and browned in a saucepan. The purée and lentils were prepared and a refreshing apple walnut salad was tossed and the layering process of plating began. The final dish was sheer elegance as we enjoyed the roasted duck in a whole new way.

­— JUSTIN ODEGARD, CHEF DE CUISINE

THE DISH: Roasted Muscovy Duck Breast butternut purée, Puy lentils, sunny-side-up quail’s egg, apple walnut salad THE INGREDIENTS: Fresh Muscovy duck breast • fresh quail egg Butternut squash • Italian parsley • Puy lentils Baby carrots • Micro greens • Walnuts • Red wine Green apple • Butter • Salt • Pepper • Garlic • Olive oil

THE TOOLS: Vollrath silicone spatula • Stainless kitchen spoon Fish and egg turner spatula • Boning knife Utility knife • Kasumi Japanese chef’s knife Paderno quail and egg non-stick fry pan Tongs • Sauté pan

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TS E G

Y OU

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Motor RUNNING

DIESEL BREW’S DEAN TOMPKINS TALKS COLD COFFEE CONSUMPTION

WRITTEN BY: JENNIFER LE PHOTOGRAPHED BY: PATRICK MARTIN

THE EXPERT DEAN TOMPKINS Creative Brand Manager of Diesel Brew

Known For: Giving away free coffee

“COFFEE IS LIKE THE WORLD’S BLOOD,”

Dean Tompkins, Creative Brand Manager of Diesel Brew claims. For many of us, this idea rings true. Whether waking up naturally or hitting the alarm repeatedly, coffee seems to be a follow-up to our wake up, while extra doses make their way into our busy schedules as the day rolls on. Whether serving as a stress solution (and security blanket) to help prep us for that fast-paced and on-the-go Southern California lifestyle, or a simple side to our breakfast, it’s undoubtedly an in demand product.

Providing an alternative way we look (and drink) our coffee is DIESEL BREW. With a tagline that reads, “Fuel the Machine,” the company seeks to keep us going with strong, black coffee cold brewed for 12-14 hours in brewing tanks. For iced coffee lovers who prefer the real deal as opposed to the sugared up and watered down menu items often found in stores, it’s a must-try.

Tompkins, new to the brewed beverage scene, fell into the world of coffee on a whim. Already a busy man, ruling life as a hairstylist at Magnolia Salon and entertaining as a musician in the bands Mammoth Thunderpower and Unicurse, he took on the title of coffee connoisseur, making him a triple threat.

Interested in this cold-brewed world, we caught up with Tompkins, who filled us in on how to “fuel the machine” the right way.

E-mail: info@dieselbrew.com Facebook: www.facebook.com/coldbrewedcoffee Twitter: @dieselbrew Instagram: @dieselbrewcoffee Find Dean also at: MAGNOLIA SALON 2482 Newport Blvd Costa Mesa, CA 92627 949.722.7550 www.magnoliasalonoc.com

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“ONCE THEY TRY IT, THEY WANT IT. IT’S BEEN A LOT OF HARD WORK, BUT IT’S NOT A HARD SELL.”

DIESEL BREW 714.660.3751 www.dieselbrew.com PHOTO SHOOT LOCATION: THE HOOD KITCHEN 350 Clinton St, Ste A Costa Mesa, CA 92626 714.549.2430 www.thehoodkitchen.com | OCTOBER 2014 | 67

Q: First, can you tell us how Diesel Brew came to be?

Dean Tompkins: Jesse and Loren Nason are the owners behind the company. One had a soda addiction and thought, “There’s got to be a way for me to get caffeine without all this sugar.” They had already been brewing beer, so they started to test some ideas out, cold pressing different coffee blends. That was a couple years ago. They finally got the right bean, the right grind, the right steep time and the right ratio.

DIESEL BREW is a tribute to owners Jesse and Loren Nason’s father, who is a truck driver.

This explains why there is a truck on the Diesel Brew’s bottle sticker.

enjoy a cup of coffee!” We can’t do that. I have two kids.

The other guys have kids too. Everyone’s got to get going.

Q: What’s the most rewarding aspect of your job?

DT: I really like meeting all the people that are interested in this. I like introducing them to and teaching them about cold brewed coffee. We have all these guys at The Hood Kitchen that are doing the same type of thing we are. We all get to know each other. The Hood is helping us a lot. I love the sense of community around here especially in Costa Mesa. I think everybody wants to help the little guys out.

Everybody likes the unique brands. Costa Mesa is a special place. We are a big city with a small mind mentality.

Q: You are a hairstylist, musician, husband and father.

Did you ever predict that you would be doing what you’re doing now at Diesel Brew?

DT: No. I had no idea! I serve beer, water and alcohol to my Q: For a coffee amateur, what is good to pair with cold clients at Magnolia Salon. Jesse would come in and get his brewed coffee? hair done by me, always bringing me coffee that I’d give out DT: In the morning, I do a lot of the nutrition bars. I pair to people. Everyone loved it. Everybody raved about it. I was the coffee with Rise Bar or OhMyBar. OhMyBar is made doing his wife’s hair one day and I asked, “What’s going on here at The Hood Kitchen. Rise Bar is also from around with the company?” This was in January. She mentioned here in Irvine. We all sponsor the same athletes, they needed someone to push it to the top. I so we all get to know each other well. was like, “I’ll help them out!” Once they brought Q: Are people usually open-minded when you me on, I became their ambassador. I now help “WE ALL DO give them coffee? with getting the word out there. They came to EVERYTHING, DT: When you tell them it’s black coffee, they’re me because they were aware that I knew a lot of people and that I knew how to sell something. BUT MY JOB IS TO very opposed to it because you either like coffee, SET THE BRAND or you don’t at all. When I tell them it’s black I stepped into my role and we’ve skyrocketed coffee, they say no, but then I tell them it has since then.

IMAGE AND GET over 700 milligrams of natural caffeine. They Q: What does the position of Creative Brand IT INTO THE either absolutely love it or hate it. I haven’t Manager of Diesel Brew entail? witnessed too many people hating it—they’re HANDS OF THE DT: I give away a lot of coffee. It’s a small just not coffee drinkers. We’re going after the PEOPLE THAT business, so we all do sales. We all do everything, energy drink market. There are people guzzling but my job is to set the brand image and get it WE WANT TO chemicals that we don’t even know about. That into the hands of the people that we want to HAVE IT.” stuff is new. Diesel Brew is all coffee and water. have it. All the CrossFit gyms around right now We’re not a concentrate. Our stuff is bottled and are drinking it. We’re just getting our coffee into ready to go. One shot. It’s easy to drink because all the little places that we want it to be, opposed to going you don’t have all that acid. to the big chain supermarkets. We want Diesel Brew to be Q: Is cold brewed coffee usually packaged in beer in unique places. bottles? Where did this concept come from?

Q: How do you want to represent Diesel Brew exactly?

DT: No. Ours looks a little different. Jesse and Loren DT: We are a small group of guys. There are three of us and already made beer. The craft coffee thing is the next big we are all trying to make a good coffee that represents the rush. I think that’s where it came from. We want to be Southern California lifestyle. We are a fast-paced area. We unique. We sell it to a lot of bars. Some people are sober need energy and we need it fast. I had some friends I tried and don’t want to drink, but they don’t want to have a to give coffee to and they said they only do hot coffee. I was soda. It’s always funny when you see someone say, “Oh, like, “That’s because you’re retired and can sit around and having one early?” And you’re like, “No, it’s coffee!”

Q: You are tackling so many roles all at once! Can you give us insight as to what your typical work day is like?

DT: On a typical day, I wake up, get my son ready, get everything organized for school and make breakfast. My wife goes to work. I’ll come into The Hood Kitchen, depending on whether it’s a coffee day or a salon day. I’ll service up a couple of accounts, make deliveries and drop off samples for someone. We are still in the growing phase. I’m still giving away so much coffee to people just to get them to try it. Once they try it, they want it. It’s been a lot of hard work, but it’s not a hard sell. Then I take care of my clients, go home and make dinner. I split my day with coffee in the morning, then clients in the afternoon and evening.

Q: Is there anyone in particular that you look up to as far as branding? Has anyone helped in perfecting your craft?

DT: My friend, Ryan, is the marketing man over at Stance Socks. He’s given me some help with branding, which has been great. Everyone’s been so helpful. Then, there’s Seaworth, the other coffee that’s made at The Hood Kitchen. Bryan, the guy that owns Seaworth, lives in my neighborhood. He’s been someone that’s helped us out along the way. We’re all working together. Even though we have the same product, we’re two different brands.

Q: Since you guys are still in the growing phase, how can Diesel Brew become better and improve as a brand?

DT: We’re always at home making different coffees in little batches with different beans, different grinds and different times. Different everything. The next thing that we are doing is aluminum bottles. They’re lighter and they ship better.

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

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BEER here THE ULTIMATE GUIDE TO BEER AND FOOD PAIRINGS IN ORANGE COUNTY

WRITTEN BY: VANESSA MOORE | PHOTOGRAPHED BY: ALEX THOMPSON

a

common connection of beer and food is usually something simple and casual, like spicy buffalo wings and a cold Bud. And when we think of food and drink pairings, it’s wine that often comes to mind. But brews shan’t be overlooked as too simple of a beverage. As the nights get cooler and the days get shorter, there is nothing better in the fall season than a full flavored dish paired with the perfect beverage. Bring on the seasonal brews.

The best beer and food pairings can elevate a dish and bring out flavors that you may not have noticed before. With so many depths of flavor in beer, the possibilities are endless. I was lucky enough to sit down with some of Orange County’s most knowledgeable sources on all things food and beer to get an insider’s look on what it takes to have the most successful pairing.

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If you’re in Orange and looking for fantastic food and beer, look no further than Haven Gastropub.

Haven has been around since 2009, but their menu is always changing. Don’t come here to expect the same dishes though, as they change based on the seasons and what’s fresh. Their beer selection is one of the most extensive I have ever seen and they have beers for all palates and tastes. Chef de

Cuisine, Craig Brady, is as passionate about his food as he is about beer and is very hands on in deciding which beers go with each dish. Some of the beers you may recognize by name, but unless you are a beer aficionado, most will be new to you. Don’t get discouraged—they offer beer flights where you can sample what’s on draft and is the best way to get a little taste of everything they have to offer.

Haven Gastropub 190 S Glassell St Orange, CA 92866 714.221.0680 www.havengastropub.com

THE EXPERT:

CRAIG BRADY, Chef de Cuisine Q: Can you tell us a little bit about why you chose these pairings?

Craig Brady: We started with our Brussels Sprouts that we roast with a little bit of prosciutto and crisp up in the pan. Once everything is roasted and caramelized, we deglaze with a little bit of lemon juice to add brightness. With that acidity you don’t want anything that’s too tart, so I went with a Belgian blonde. With the earthiness of the Brussels sprouts and the acidity, the esters of the Belgian ale make the nuttiness of the Brussels sprouts come out more. It’s a compare and contrast taste.

“There are a lot of factors in beer that take place on your palate, like the viscosity, varying alcohol contents that range, the head and the aroma. There is nothing that wine does to your nose that a good beer can’t do.”

—CRAIG BRADY, CHEF DE CUISINE

Q: What about the flatbread?

CB: There’s a mix of mushrooms in there, usually about three or four types depending on what is in season.

When I think mushrooms I think Madeira, sherry, marsala—sweet high-octane alcohols or liquors. What we have is a Bourbon County Barleywine, which is a high-octane beer; about 13 percent that has the sherry qualities to it as far as flavors. It’s more a complement pairing.

Q: Do you start with the beer or the food first when coming up with the pairings?

CB: We do beer dinners, and a lot of times we write out dishes and then take a look at the beers. What we do in-house is take a look at what the standout flavors are and then see what would be a good comparative that would complement or contrast those flavors and cleanse the palate as a glass of wine will do. And beer has those qualities as well.

Q: Do you think it’s harder to pair beer or wine with food?

CB: I think it’s harder to pair beer. I think there are a lot more complexities in beer than there are in wine.

There are a lot of factors in beer that take place on your palate, like the viscosity, varying alcohol contents that range, the head and the aroma. There is nothing that wine does to your nose that a good beer can’t do.

Q: What is your favorite beer you have available at the restaurant at the moment?

CB: Bourbon County. Absolutely. Barleywine is a phenomenal drink.

PAIRING #1: Brussels Sprouts with prosciutto and lemon juice Russian River’s Redemption Belgian Blonde Ale

PAIRING #2: Wild Mushroom Flatbread with wild mushrooms, Gruyère, Fontina, Parmesan, oregano, garlic and arugula Goose Island’s Bourbon County Barleywine | OCTOBER 2014 | 75

Playground 220 East 4th St #102 Santa Ana, CA 92701 714.560.4444 www.playgrounddtsa.com

Playground is known throughout Orange County for their food forward cooking. They have some of the most creative dishes out there and are always experimenting. They have earned tons of fans, not just based on their food but also on their amazing beer and cocktail selections. Jarred Dooley does not just call himself the bar manager, he is the Director

of Libations, and he means business. In talking to him you can tell just how passionate this guy is about his alcohol and how important it is for Playground to stock the bar with beers that not only complement the dishes they produce but also contrast with them, to tease the customers palate and accent the dishes.

THE EXPERT:

JARRED DOOLEY, Director of Libations Q: What makes this hanger steak go so well with the Sprocketbier?

Jarred Dooley: The combination of the sweetness from the plums and pearl onions in conjunction with the sear and unctuousness of the hanger steak melds perfectly with the dry and slightly roasted Sprocketbier with the light effervescence cleaning everything up in the finish.

Q: What do you think is harder to pair with food, beer or wine?

JD: Wine. You are dealing with fewer ingredients so it really comes down to a better understanding of the wine, the year and the varietals. With beer, we have the opportunity to use anything and everything, including the kitchen sink to develop it. Inherent effervescence helps the pairing.

Q: When you are thinking of your pairings, do you tend to start with the drink or the food?

JD: If we are planning a special event, we start with the star of the dish and then build around that. If I know there are contrasting characteristics of one of the other flavors in the dish, changing the small things can make it a very good pairing.

Q: You are a certified sommelier and cicerone. Which was harder to get?

JD: I spent more time on the cicerone test. I feel like I passed the sommelier test by the skin of my teeth, so hopefully by the end of the year I will be able to do my level two. I spent last year working on my BarSmarts for cocktails.

Q: What’s your favorite beer here at Playground and why?

JD: Depending on my mood and what I am eating, I am going to go for a different beer, but I definitely gravitate towards sessionable beers that are more on the refreshing side. You can drink it and not fall on your ass.

THE PAIRING: 24 Hour Wagyu Hanger Steak with roasted plums, pearl onions, braised kale, smoked onion puree and beef jus Stone Brewing Co.’s Sprocketbier “Depending on my mood and what I am eating, I am going to go for a different beer, but I definitely gravitate towards sessionable beers that are more on the refreshing side.”

—JARRED DOOLEY, DIRECTOR OF LIBATIONS 76 |

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Karl Strauss is our only stop that actually brews beer on site. As soon as you walk in, you see the giant steel barrels used for making beer and you can sample that beer on their house tap. Since Karl Strauss is a brewery, most of their dishes are made with beer in mind. You can find sauces and brines made of different beers that they carry in the restaurant, which makes the pairing here a little

easier for the novice. They even have beer growlers to take home should you taste a beer there that you love and want to bring home. All of the staff loves beer as well, but I think Matt Johnson, the Head Brewer, might have the most passion for it. He is responsible for some of the great flavors you get in-house and even in the market.

Karl Strauss Brewing Company 901 South Coast Dr Costa Mesa, CA 92626 714.546.2739 For more locations visit: www.karlstrauss.com

THE EXPERT:

MATT JOHNSON, Head Brewer Q: What flavors in the beer make it pair so nicely with the pork chops?

Matt Johnson: This beer actually complements and contrasts very well with the meal. This dish has some sweetness due to the caramelization from the pork chops and the beer adds to that with its malty sweetness. Yet there is also a spicy mustard in the dish that contrasts well with that sweetness.

Q: You make your own beer in the restaurant. Can you tell us a little bit about the process?

MJ: We usually brew 10-12 beers at any given time. We are innovative with our beers so we are innovative with what we do with our food. It helps the restaurant serve the type of food they are doing along with the beers they are trying to produce. We have our core beers, and we try to do other beers that are a little more on the innovative side so we can lead the way and keep the craft beer thing going.

Q: Can you explain your dry hopping technique?

MJ: We do a double-dry hopping for five days, which basically means that we add hops at the end of fermentation and let them sit, let them create that good aroma and good flavor and then we do it again to give it that extra aroma, that extra flavor and that extra kick that you taste before the beer even gets down your throat.

Q: Where do you see beer trends going?

MJ: Right now, session IPAs are really good. But I see session beers starting to become more and more popular. More people want them. A session beer is a beer that is lower in alcohol that you can sit down and drink three or four of and not feel tipsy. We like to drink multiple beers, because they taste good, but if you get a larger alcohol in beer you can’t drink more than two. So session beers are really good because you can enjoy that beer three or four pints in.

Q: What would you pair with dessert?

MJ: Wreck Alley is a Russian Imperial Stout that is infused with coffee and has been specially roasted for us from Bird Rock Coffee in San Diego. We also have some chocolate, so it has a slight chocolate coffee flavor to it.

It’s kind of sweet, it’s really rich and has a great mouth feel that goes really well with our Beeramisu, which is like a traditional tiramisu but instead of soaking it in espresso, we soak it in Wreck Alley. It’s really good. It really complements the sweetness of the dessert.

PAIRING #1: “We are innovative with our beers so we are innovative with what we do with our food. It helps the restaurant serve the type of food they are doing along with the beers they are trying to produce.”

—MATT JOHNSON, HEAD BREWER

Red Trolley Beer Brined Pork Chops with mashed potatoes, firecracker sauce and sautéed green beans and broccoli Karl Strauss’ Oktoberfest

PAIRING #2: Beeramisu Karl Strauss’ Wreck Alley | OCTOBER 2014 | 79

La Sirena Grill is known as the local Laguna hot spot for Mexican food. I got there just before 11am and by 11:30, the place was packed. All the employees knew the customers by name.

La Sirena’s focus is on fresh local ingredients with a huge selection of microbrews. You won’t find your typical Mexican beers here. They focus

on craft beers and specialty margaritas and even make their own sweet and sour mix in house. So, if you’re looking for a Corona you might have to ask Jeff for the next closest thing, because you’re not going to find it here. Instead, they pair craft beers with their amazing food to give you some unique flavors. You may never order a Corona again.

La Sirena Grill 30862 South Coast Hwy Laguna Beach, CA 92651 949.499.2301

347 Mermaid St Laguna Beach, CA 92651 949.497.8226 www.lasirenagrill.com

with locations in El Segundo & Irvine

THE EXPERT:

JEFF ELIAS, General Manager Q: What’s your favorite beer here?

Jeff Elias: We rotate our beers so frequently that there is always a new favorite. Right now it’s the IPAs and imperial stouts.

“The craft beer scene is not going to get any smaller. It’s not a fad, that’s for sure.”

—JEFF ELIAS, GENERAL MANAGER

Q: I’m sure a lot of people assume that you do regional pairings, like a Corona with Mexican food. Why do you think the beers you’ve chosen go so well?

JE: We actually don’t have any Mexican beers here.

Excellent beers go well with excellent food. Some people like a real hoppy beer with their tacos and some people might like a stout or a nice brown ale. It depends on what the customers like.

Q: Do you like complementing flavors or contrasting flavors when trying to come up with the pairings?

JE: I like to complement the flavors. IPAs usually bring out the spiciness in the food, so some people wouldn’t want to pair them with their meal, but an IPA with the Carnitas Burrito is amazing.

Q: Where do you see microbrews going?

JE: They are only getting bigger. What I’ve heard is that IPAs are going to phase out and sours are going to become the next IPA, but right now IPA is gigantic. The craft beer scene is not going to get any smaller. It’s not a fad, that’s for sure.

Q: Can you describe why the hop is so important?

JE: The hop brings out the underlying bitterness that can transition to a citrus or floral note—sometimes piney. You can get an earthiness and crazy citrus flavors.

Something from San Diego might be more citrusy and bitter and if you get something from mid-California, it might be piney and less bitter.

PAIRING #1: Blackened Wild Salmon Salad with organic mixed greens, avocados, tomatoes, cucumbers, red onions, papaya salsa, roasted bell peppers and a lime-cilantro dressing Goose Island’s Matilda Belgian Ale

PAIRING #2: Enchiladas Amarillas with organic pinto beans and rice, red or green sauce, sour cream, Sirena cabbage and queso fresco Pizza Port’s IPA

PAIRING #3: Carne Asada Tacos with Sirena cabbage and fresh salsa Ballast Point’s Pale Ale

PAIRING #4: Pollo Burrito with Sirena cabbage, Jack cheese, guacamole and your choice of organic beans or rice Ninkasi’s Believer Amber Ale | OCTOBER 2014 | 81

Fireside Tavern 3131 Bristol St Costa Mesa, CA 92626 714.913.9061 www.firesidetavern.com

Fireside Tavern sits inside the Crowne Plaza Hotel in Costa Mesa. The interior is very homey and offers a great outdoor patio to enjoy those Indian summer nights. The food is flawless and all the employees are instructed

by Executive Chef Scott Brandon and General Manager Steve Ashworth on which beers pair best with each dish. So, even if you come here not knowing what type of beer will accent your meal best, they have a staff that is full of suggestions. Also, if you are looking for late night bites this is a great place. They have a late night happy hour seven days a week that runs from 10pm-12am.

Scott’s style of cooking, it’s a fun time to pair up and enjoy some great beers.

THE EXPERTS:

SCOTT BRANDON, Executive Chef STEVE ASHWORTH, General Manager Q: With the items that you chose for us, do you think the beers are more complementary or contrasting?

Steve Ashworth: It depends on the dish. With the flatbread, there are some contrasting flavors there, in that if you look at the components of the flatbread, for the most part, you have some salt, some sweet, some earth and only an ever so faint taste of bitter from the arugula, but the Atticus IPA has a very strong bite to it. Because of this bite, it balances really well since the cheese softens and settles it. It’s about what component in the dish brings that out.

Q: How many times do you rotate your beers here?

SA: We have eight tap handles, so the plan is that about every six weeks, half of those will rotate out and another four will come in. We will end up with four new beers, again staying with the same theme.

I’ll bring in another stout or IPA. But because there is so much great beer out there that works so well with

Q: Tell us about the menu concept at Fireside.

Scott Brandon: First and foremost, we offer American cuisine, so we are really showcasing comfort food, not so much gastropub fare. It’s not necessarily small plates or bites. Basically, I am doing my twist on classic American dishes.

Q: For the beers Steve recommended, are there certain ingredients that go with certain types of beers?

SB: I was working more with the flavor profiles, like earthy, roasted vegetables; warm comfortable stuff.

There are a ton of great beers out there, so there are actually 20 or 30 that might go with these dishes.

SA: These are definitely not the only ones that do, they just happen to be a lineup of our favorites. It really helps to bring out the bright notes and character of the food. The beer makes the food better and the food makes the beer better.

Q: Do you think it’s harder pairing beers or wines?

SA: For me, probably beers. I’ve spent so much time with wines and people don’t think about doing beer pairings with food as much, so it takes some more thought, partly because there are more characteristics in beer that can counter what you are trying to do with food. With beer, there is a lot more to it including the depth of flavor, and in some cases, the small nuances you have to be careful of.

“It really helps to bring out the bright notes and character of the food. The beer makes the food better and the food makes the beer better.”

—STEVE ASHWORTH, GENERAL MANAGER

PAIRING #1: Grilled Flatbread with roasted forest mushrooms, La Quercia prosciutto, four cheese mix and wild arugula Strand Brewing Co.’s Atticus IPA

PAIRING #2: Quinoa Kale and Sweet Potato Salad with Marcona almonds, Fiscalini Bandaged Cheddar and apple cider vinaigrette Lost Coast Brewery’s Great White Ale

A&O Kitchen+Bar 1221 West Coast Hwy Newport Beach, CA 92663 949.630.4285 www.balboabayresort.com

The Balboa Bay Resort’s new darling, Anchors and Oceans, abbreviated to A&O, is giving some of the other gastropubs in the area a run for their money. With their complete remodel, you won’t even recognize the old Duke’s lounge. Instead, they have warmed the place up with a modern take on gastropub fare. Wood panels, amber lighting and a nautical theme make this the perfect place to enjoy a beer and dinner outside on the harbor.

JC Converse is the man behind the bar. He opened up the Cosmopolitan in Las Vegas and is bringing that flair to Orange County. Expect craft cocktails, exotic drafts and exciting food. JC has both his cicerone and sommelier certifications and even brews his own beer at home. He also went to UC Davis for brewing school, which I am sure most of us wish we knew about before we got our degrees.

“What I look at is what the ingredients are that the chef creates. It’s a little bit easier for him to create a dish than for me to tell him what a beer tastes like and go back at it that way.”

—JC CONVERSE, BEVERAGE DIRECTOR

THE EXPERT:

JC CONVERSE, Beverage Director Q: What inspired the pairing you have for us?

JC Converse: What I look at is what the ingredients are that the chef creates. It’s a little bit easier for him to create a dish than for me to tell him what a beer tastes like and go back at it that way. So, I look at the ingredients, what he comes up with, the texture, the spice and the flavors and try to match up a beer style.

Once I determine the style, I go for the beer itself.

Q: Typically, do you look for more complementary or contrasting flavors?

JC: I like both. If you are doing the same thing it kind of gets boring and repetitive, where as when you have something that’s a contrast, they both get exciting.

Q: Can you tell us about the drink we have?

JC: The drink we have is “I’ll Have Another” and it’s a concoction that I came up with. It’s Jack Daniel’s Tennessee Honey, apricot liqueur, lemon juice, Gosling’s Ginger Beer and orange bitters. We shake it up over ice and strain over a glass of ice. It’s very refreshing; it has a nice little kick to it and works well with the Savory Cake Chef made. I was looking for something to accent it.

Q: Wine and food pairings have always gone hand in hand. Would you say pairing food with a beer is harder or easier than pairing with wine?

JC: I think that with wine, you are really limited with just the flavors of it. There are beers that are made with fruits, there are beers that are made with vegetables and there are sour beers. It’s much easier for me to pair a beer with food than wine. You can go crazy with cocktails and all the flavors they represent.

That’s why we are seeing this crazy stuff in mixology, because the flavors that are out there are amazing.

Q: When you are doing your pairings, what do you think is most important: texture, taste, or smell?

JC: You have to have all three. You can’t depend on one or the other. I mean, you can have something like a nice spicy IPA that’s got a lot of hops in it, but if it’s thin and watery and the texture is not there, it’s not going to stand up to what you pair it to. You have to have the balance of everything.

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THE PAIRING: Savory Cake with bacon and a soft boiled egg “I’ll Have Another”

RECIPE FOR COCKTAIL: } } } } }

Jack Daniel’s Tennessee Honey whiskey – 1 ½ ounces Apricot liqueur – ½ ounce Fresh squeezed lemon for juice – ½ ounce Gosling’s Ginger Beer – 3 ounces Orange bitters – 3 drops

In a mixing glass with ice, add all of the ingredients.

Add a mixing tin and shake vigorously for 20 seconds.

Pour in a bucket glass over fresh ice in the glass.

Garnish with an orange peel and a fresh sprig of mint.

Enjoy and repeat, “I’ll Have Another!”

Sandy’s Beach Grill 315 Pacific Coast Hwy Huntington Beach, CA 92648 714.374.7273 www.sandyshb.com

Sandy’s is the perfect spot for a beer and a burger after a day at the beach. Even in October, when the weather is starting to cool down, Sandy’s beachfront patio is still the place to be. Executive Chef Mason Trapp, takes all the super fresh ingredients from California and pairs them with local California craft beers, creating some great flavor profiles. Located by the Huntington Beach Pier, Sandy’s is a great spot to stop after a session in the water.

month. It’s a different brewery every time and generally, they bring really fun and unique beers. We shoot for anywhere from four to six Beer Dinners a year, so about every other month. The Beer Garden event is open to the public, so you can just show up. We prefer reservations for the course dinners, however.

THE EXPERT:

MASON TRAPP, Executive Chef Q: What is the inspiration behind the pairing we have today?

Mason Trapp: The inspiration was a nice sunny day at the beach. It makes sense to grab a burger and a nice cold beer!

Q: What ingredients in the burger made this Anchor brew the best choice?

MT: I think it is light, mild and neutral. It won’t overpower anything going on in the burger.

Q: Are there certain types of beers you feel pair better with certain items on the menu?

MT: Absolutely. For example, our Ceviche is a nobrainer pairing for something really hoppy and aggressive, like an IPA. Whereas that same ceviche dish and our nut brown ale wouldn’t play nice together. In that instance, you are talking about similar flavor profiles.

Q: What types of beers should our readers look out for this fall?

MT: The IPA is still going along strong, but being that it’s fall, you want to look out for dunkel beers. And I think after the IPA craze, the sours are going to come on heavy. But in the fall I tend to drink the stouts.

Q: It seems like you do a lot of events that involve food and beer pairings. Can you tell us about the Beer Garden you offer and the Beer Dinners you have?

MT: The Beer Garden events are the first Friday of every

THE PAIRING: Jalapeno-Date Burger with Monterey Jack cheese, bacon mayonnaise and fries Anchor Brewing Co.’s California Lager

“The IPA is still going along strong, but being that it’s fall, you want to look out for dunkel beers.”

—MASON TRAPP, EXECUTIVE CHEF

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Chapter One: The Modern Local 227 N Broadway Santa Ana, CA 92701 714.352.2225 www.chapteronetml.com

Chapter One, which sits on a corner in Santa Ana where an old bookstore used to be, is known for using local produce and having a fantastic craft beer selection.

They are also responsible for the amazing farmers market that most chefs go to in Santa Ana. Some of their draft beers are on the more exotic side, so if you are looking for a beer a little out of the norm then this is a great place to go. While I was there, I was lucky enough to sample a pineapple beer and a kombucha beer. Both were something I had never seen before and were surprisingly not overpowering. Chapter One has an enormous beer selection, so you can find something to please every palate and something to go with every dish.

THE EXPERT:

JEFF HALL, Co-Owner Q: What makes this beer a great pairing?

Jeff Hall: The dry cherry notes of the beer offer a little bit of sweetness and spice, which complements the spice of the actual pork itself very well.

Q: How do you decide which beers to stock every week?

JH: One of the lessons I learned from my very first restaurant is to make sure that no matter what, with all the great beers there are out there, to keep a balanced tap list. So each tap has a certain genre we look for.

Q: What exciting events do you feature?

JH: We are known for our Sinatra Sunday Brunch with performer Rabbi Blue, where we feature bottomless mimosas. We also have our happy hour, which lets you try across the board beers with three bucks off all drafts no matter what they are. We have something every night of the week, including our Burger and a Beer Thursday, where you get one of our huge nine ounce burgers and get to select a draft beer for 25 cents.

Q: What is your favorite beer here now?

JH: I really like the kombucha beers; they give you this awesome kick of energy at the end. My favorite one on tap right now is the DirtWolf from Victory. It’s becoming a sought after drink that you can’t get in all the time. Their double IPA is out of this world.

Q: Any type of beer you think could go with almost anything?

JH: Muddy from Unibrew, which is a classic Belgian strong pale ale. It has caramel notes and is an easier drink, but still complex. It’s right in the middle of everything and you can’t really piss off anyone’s palate with that.

THE PAIRING: Compart Duroc Pork Chop with peewee potatoes, local vegetables and cherry demi glace Avery Brewing Co.’s The Reverend

PHOTO BY: Lianne Wheelock

shop

October 2014

94 SHOP EXPERT The Brodrick Brothers Make it in America With Their Timeless Menswear Line

102 FASHION SPREAD Channeling the Color Chalk in This Jewel-Adorned Pictorial

112 LOCALE LOOKS Style Yourself in Fun Fall Fashions While Cozying up by the Fire at These Local Establishments

122 THAT’S WHAT SHE SAID Hitting Up Three Trendy OC Taverns in Sophisticated Style

130 OUTFITS DECONSTRUCTED

94

Polish Your Holiday Look With This Season’s Edgy, Chic Style Staples

SHOP EXPERT Brand of Brothers 141 HOLIDAY GUIDE FREENOTE CLOTH 31681 Camino Capistrano, Ste 103 San Juan Capistrano, CA 92675 949.481.5460 www.freenotecloth.com

Presenting Our Extensive Guide of Gifts, Tricks and Picks for the Best in This Season’s Food, Drink, Fashion and Decoration

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OCTOBER 2014

FREENOTE CLOTH 31681 Camino Capistrano, Ste 103 San Juan Capistrano, CA 92675 949.481.5460 www.freenotecloth.com

| ANDREW

“WE’RE NOT TRYING TO BE A MODERN, prim and proper men’s line.

A little more rock and roll, a little more dusty, we want to be more transparent to who we are and what we believe in.”

- ANDREW BRODRICK

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Brand

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BROT H E RS Quality Over Quantity Makes for a Well-Made Menswear Line

WRITTEN BY: KATIE WATFORD PHOTOGRAPHED BY: LIANNE WHEELOCK

THE EXPERTS MATT AND ANDREW BRODRICK Founders of Freenote Cloth

Favorite American Style Icon:

MATT }

Rocky Balboa

If you look at the clothes in your closet,

do you know where all of your items were made and by whom?

Not many of us do. This gap in connection between clothing and consumer begs the question: where is fashion heading? There is always a new trend, a new designer and a new boutique that is the latest “it” factor. Whereas apparel used to be made to withstand, today it is often made simply to sell, making it hard to trust the quality of the clothing.

Harping on the necessity for timeless, well-made apparel, brothers Matt and Andrew Brodrick have created a classic American menswear brand that is both practical and comfortable as well as stylish. Founded in 2013, Freenote Cloth is manufactured exclusively in the United States. You can trust both the durability and the authenticity of this all-American brand.

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One thing that Andrew and I believe in is using the very best ingredients and building it the way it used to be built. The price points are higher, but our jeans will last you as long as the fit is still in style.”

- MATT BRODRICK

Q: How does Freenote Cloth differ from other men’s fashion brands?

Matt Brodrick: One thing that Andrew and I believe in is using the very best ingredients and building it the way it used to be built. The price points are higher, but our jeans will last you as long as the fit is still in style. We have an in-house pattern maker so all of our fits are custom to us. They’re 100 percent selvedge denim using classic denim weaving techniques.

Andrew Brodrick: Matt and I can also be ourselves in this industry. We are a little more rough around the edges. We’re not trying to be a modern, prim and proper men’s line. A little more rock and roll, a little more dusty, we want to be more transparent to who we are and what we believe in. Having that grittiness makes us different than other menswear brands. It’s nothing against them. We aren’t saying it’s our way or the highway; we just want to stay true to who Matt and I are.

Q: Tell us about your choices of fabrics for shirts.

MB: Japanese fabrics are supplying the best in the men’s contemporary world. From the dye they use to the time of day that they actually color the fabrics, it’s meticulously done. We went to a fabric show and found the best plaids, the best prints and

the nicest chambrays. High-end brands like Ralph Lauren’s Double RL and J.Crew use them for their nice collections. Some of our custom buttons on our shirts are made out of real bone and horn. They have characteristics that you can’t get from plastic.

Everything we use is the nicest we can find.

Q: Tell us how you came up with the name Freenote Cloth for your brand?

MB: My brother and I wanted a name that was recognizable and easy to pronounce. One of the influences I had was Blue Note Records, an old jazz recording studio in Detroit. Andrew had the idea [for the words] “free” and “noteworthy.” You can’t deny the name is very American and, since we make all of our stuff in America, it made sense.

Q: What is an interesting fact about denim that most people might not know?

AB: Raw denim is built not to be washed. If you want to break in your jeans, the authentic way to make your own wear patterns is to not wash them. It’s like breaking in a new pair of gloves that you want to conform to your hands. The majority of our denim is raw but we definitely have a mix of washed denim as well.

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Q: Who is an American icon that you look to for style inspiration?

AB: The fictional character of Rocky Balboa in his younger days. He was the people’s champ and didn’t play dress-up. He wore beat up black pants and a black sweatshirt. We don’t want to make a product that feels like we are playing dress-up, or looks like we are in the railroad days. The guts of our brand is wearable product.

Q: What type of consumer are you gearing your brand towards?

AB: There are two parts. You don’t have to be a wealthy person to buy our product, you just have to embrace the idea that less is more—quality over quantity. What’s the difference between buying one pair of our jeans that will last you for a few years versus five pairs of jeans that cost $60 each?

Of course we are also tapped into the wealthy customers that can afford as many wardrobes as many seasons as they like, but we want it to be affordable for like-minded individuals. It’s a great thing to own less. It’s less stress and less possession; and I think that’s something nice to tap into.

Q: Name three local shops where Freenote Cloth can be purchased?

AB: Look for us at Lone Flag in Del Mar, North Menswear in Laguna Beach and Orn Hansen in Long Beach.

Chromatic \\\\\\\\\\\\\\\\\\\\\\\\\\\

Chaos

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LET THE COLOR CHALK TALK IN THIS SERIES OF FLASHY FASHIONED FUN

PHOTOGRAPHED BY: ADAM GENTRY PHOTOGRAPHY ASSISTANT: CHRISTINE GEASEY STYLED BY: BRITTANY HART MODEL: SCARLETT BURKE of Brand Model and Talent, www.brandtalent.net HAIR BY: JESSIE LYNN BOLLAND MAKEUP BY: MIKAL SKY, www.mikalsky.com MAKEUP ASSISTANT: KEVIN LIM

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ACCESSORIES PROVIDED BY: Titanium Treated Quartz Necklace Charles Albert www.charlesalbert.com Earrings Lili Claspe Jewelry www.liliclaspe.com

| OCTOBER 2014 | 103

ACCESSORIES PROVIDED BY: Titanium Treated Quartz Necklace Charles Albert www.charlesalbert.com Rings & Earrings Lili Claspe Jewelry www.liliclaspe.com

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ACCESSORIES PROVIDED BY: Rose Quartz Necklace and Amethyst Crown Ring Charles Albert www.charlesalbert.com Smaller Rings The Shangri-La Boutique www.theshangri-la.com Emmry Dangle Earrings Lili Claspe Jewelry www.liliclaspe.com | OCTOBER 2014 | 105

ACCESSORIES PROVIDED BY: Blue Arrow Necklace, Cuff and Ring Lili Claspe Jewelry www.liliclaspe.com Lateral Silver Cuff and Top Tear Ring The Shangri-La Boutique www.theshangri-la.com

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ACCESSORIES PROVIDED BY: Socci Headpiece Krown www.shopkrown.com Gold Cuffs Charles Albert www.charlesalbert.com Rings The Shangri-La Boutique www.theshangri-la.com

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ACCESSORIES PROVIDED BY: Blue Arrow Necklace, Cuff and Ring Lili Claspe Jewelry www.liliclaspe.com Lateral Silver Cuff and Top Tear Ring The Shangri-La Boutique www.theshangri-la.com

| OCTOBER 2014 | 109

LO CALE LO O K S

Fireside Chats Stay Warm and Stylish at These Three Intimate Settings Sure to Keep You Feeling Cozy This Fall

WRITTEN BY: VANESSA EBEL PHOTOGRAPHED BY: TASO PAPADAKIS STYLED BY: STYLE BY F.E.A MODELS: Cora Benesh and Brandon Carlton of Brand Model and Talent, www.brandtalent.net

Crisp air, good eats and fireside chats. Fall is here so look smart in classic plaids, supple leathers and soft knits. Since you’re dressed for it, impress your date with these tucked away dining spots that are sure to please. Whether grabbing a bite at a quaint island gastropub or indulging in an ocean-inspired feast, we’ve got you covered!

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WOMEN’S APPAREL PROVIDED BY: Fur vest, Camelia Skikos (www.cameliaskikos.com) Pants, Articles of Society (www.articlesofsociety.com) MEN’S APPAREL PROVIDED BY: American Rag Cie (www.amrag.com)

RED CHAIR LOUNGE 21500 Pacific Coast Hwy Huntington Beach, CA 92648 714.698.1234 www.huntingtonbeach.hyatt.com

| OCTOBER 2014 | 113

THIS LAGUNA house-turned-foodie’s haven will captivate and enchant no matter the occasion.

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Wood You? WHERE? Driftwood Kitchen 619 Sleepy Hollow Ln Laguna Beach, CA 92651 949.715.7700 www.driftwoodkitchen.com Ready, set,…relax. Let the Pacific take your breath away at Driftwood Kitchen in Laguna Beach. With daily offerings of the finest and freshest seafood, this Laguna house-turnedfoodie’s haven will captivate and enchant no matter the occasion. With a focus on exquisite bourbons and whiskeys, the new Stateroom Bar reminisces old Hollywood both in ambiance and offerings. Enjoy their signature Black Pearl outside on the patio, as you begin your culinary voyage with some hand-shucked oysters—a Driftwood staple.

From there, set sail with whatever floats your boat. There is literally not a bad choice on the menu. Diverse, simple and backyard-fresh makes Driftwood an easy choice for your next unforgettable evening.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Camelia Skikos www.cameliaskikos.com ACCESSORIES PROVIDED BY: H&M www.hm.com MEN’S APPAREL PROVIDED BY: American Rag Cie Fashion Island www.amrag.com

“Luxe be a lady” in this not so ordinary little black dress.

Polish your look with bold metallic gold jewelry accents to help you shine. Lads look keen with a long black bomber jacket styled over a casual red plaid button-down and black denim.

Even the ocean view won’t steal her eyes away from you.

POLISH your look with bold metallic gold jewelry accents to help you shine. | OCTOBER 2014 | 115

It Takes a Village WHERE? The Village Inn 127 Marine Ave Newport Beach, CA 92662 949.675.8300 www.vibalboaisland.com The Village Inn on Balboa Island has all the elements of a favorite local watering hole. A fully composed gastropub, they offer signature drinks like the Moscow Mule and a family-friendly feel that only a neighborhood joint with rich history could captivate. Talented musicians animate the Inn seven days a week, setting the perfect backdrop to a mandatory great time. Try salads like The Wedge with bacon lardons and the Flank Steak Salad or any of the burgers. Wait…the New England Clam Chowder is amazing too. You get the idea!

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Emily Daccarett www.emilydaccarett.com MEN’S APPAREL PROVIDED BY: American Rag Cie Fashion Island www.amrag.com

Ladies, stay warm and snug without sacrificing your look in this red and black plaid dress with a matching cape. Ankle strapped kitten heels help keep your look flirty yet demure. Gents, stay tough but approachable in a black leather moto vest. She will swoon, I promise.

Gents, stay tough but approachable in a black leather moto vest. SHE WILL

SWOON, I PROMISE. 116 |

| OCTOBER 2014

TALENTED MUSICIANS animate the Inn seven days a week, setting the perfect backdrop to a mandatory great time.

Take a Seat WHERE? Red Chair Lounge 21500 Pacific Coast Hwy Huntington Beach, CA 92648 714.698.1234 www.huntingtonbeach.hyatt.com Looking to steal away from the crowds of Huntington Beach on a cool fall night? Look no further than the Red Chair Lounge located inside the Hyatt Regency Huntington Beach Resort and Spa. Sophisticated yet comfortable, the inviting ambiance and impeccable service will have you lingering for hours. Entertain a date or a group of friends with a complimentary game of billiards, chess, or shuffleboard. Feeling more romantic? Cozy into one of the namesake red chairs for a hand-crafted Huntington Old Fashioned and an intimate fireside chat. A great variety of casual comfort food as well as foodie faves (try the cheese plate!), Red Chair Lounge is a fantastic go-to for an autumn date night.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Fur vest Camelia Skikos www.cameliaskikos.com Pants Articles of Society www.articlesofsociety.com MEN’S APPAREL PROVIDED BY: American Rag Cie Fashion Island www.amrag.com

Ladies, this fall is all about textures. Set off a simple white button-down with a furry Mongolian vest.

Ground the glamour with a touch of rock-and-roll by adding some skinny black moto pants. Sky-high heels and a long necklace officially turn a timeless black and white look into a fashion moment to remember. Gents, show your impeccable sense of style by mirroring the understated elegance of your date. Invest in a neutral colored leather jacket that feels as stellar as it looks. Layered over a light knit sweater and a button-down, your new outerwear will become your signature piece.

SKY-HIGH HEELS and a long necklace officially turn a timeless black and white look into a fashion moment to remember.

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SOPHISTICATED YET COMFORTABLE, the inviting ambiance and impeccable service will have you lingering for hours.

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BACK BAY TAVERN (Inside Whole Foods Market) 415 Newport Ctr Dr Newport Beach, CA 92660 949.999.8572 www.wholefoodsmarket.com

Fashion Tips WE LOVE JEANS! We are especially loving patterned jeans for fall. Dress up a patterned jean like the pair Kelsey is wearing with a simple sweater or jacket for a fun, comfortable and classic look.

DENIM PROVIDED BY: THE DENIM LAB 2439 Park Ave Tustin, CA 92782 714.944.8811 www.thedenimlab.com CLOTHING PROVIDED BY: BLUE EYED GIRL 1200 S Coast Hwy, #106 Laguna Beach, CA 92651 949.715.4646 www.shopblueeyedgirl.com THE HIDDEN JEWEL 1686 Tustin Ave Costa Mesa, CA 92627 949.574.2160 www.shophiddenjewel.com

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!

THAT’S WHAT SHE SAID An Irreverent RETAIL COLUMN

Tavern TAKEDOWN Taking Our Fun Fall Garb to SOPHISTICATED TAVERNS

WRITTEN BY: KELSEY MOREAU, KORRIE LUKEI AND KAELI REED OF TRIPLETLIVING.COM PHOTOGRAPHED BY: MATT DOHENY STYLED BY: SHILOH MCKASSON

We

fall!

We would even say it’s our favorite time of year. With the change of the season comes cooler weather, which in beautiful Orange County is rare. For this time of year, our favorite go-to wardrobe staples, and what we suggest for most women, are always a great pair of jeans, a cozy sweater and the perfect boot!

What else we love about this sweet season is finding a cozy place to enjoy yummy food and a drink with some friends. Great news—we did all the work for you! Come with us as we introduce you to three fun, fabulous and foodtastic taverns in Southern California and show you how to dress up classic jeans and sweaters for each of these hot spots.

The location and the menu could not be more perfect for a snack after shopping.

Back Bay Tavern is a gem tucked back inside Whole Foods Market at Fashion Island in Newport Beach. Just when you thought this upscale market couldn’t get any better, now you can take your post-shop self straight into the connected eatery for a bite to eat and a beverage to wash it down. The upbeat establishment was designed to be the neighborhood tavern for Fashion Island. With a large variety of local and seasonal beers on tap, beer lovers will not be disappointed. But beer is not the only thing that will tickle your fancy. The tavern has a variety of organic spirits and wines as well, with juice for the spirits squeezed fresh daily. A fun way to enjoy your beverage and food is to sit at the historic bar that was shipped in from Harlem, originally cased in yellow for dancing in the 1920s. What we love most about the tavern, though, is the diversity of food options. Whether you’re looking for healthy eats like the delicious Raw Kale Salad or prefer something a little more hearty like the out of this world ribs, there is something for everyone.

WHY WE LOVE IT: The location and the menu could not be more perfect for a snack after shopping, a family outing, dinner with friends, or just drinks after work. With the varied menu and great service, everyone is happy.

Tip Try the Bloody Mary! It’s like dinner and a drink in one. The straw is lined with mouth watering calamari. This spicy treat won’t disappoint.

FUN FACT: On Sundays, you can bring in your own bottle and on Thursdays, they offer wine tasting. Don’t forget the popular Social Hour that happens everyday. | OCTOBER 2014 | 123

FOOD PHOTOS BY: ALAN DE HERRERA

You don’t need to hit the mountains to find the perfect lodge, just journey down 17th Street in Costa Mesa to the hip Wild Goose Tavern. This magical watering hole has everything from beautifully mounted hand-crafted cocktails to delicious seasonal beers.

As you dine on any of their well-known menu items, you are transported to a vintage hunting lodge. The cozy booths and wooden tables make it the perfect place for you and your friends to unwind. We especially love the Cilantro Caprese burger, which includes a thick patty, fried mozzarella, cilantro chimichurri, oven dried tomatoes and garlic aioli.

Simply delicious!

There is always a new reason to hit up the Goose. With each season comes new menu items and fresh crafted cocktails. If you’re having a hard time deciding, we recommend the Goose Fizz, a refreshing mix of vodka, lemon, agave and mint, or the Jackalope, a fun concoction of Charbay Ruby Red Grapefruit Vodka, lime and agave. If you like to keep it neat and clean, the Wild Goose has an assortment of whiskeys to choose from. No matter what you pick, you can’t go wrong, so grab your favorite sweater and killer pair of jeans, call up your friends and head to this lodge-like tavern.

Tip While you’re on 17th Street, you can hit up the new yummy sandwich shop called Mendocino Farms. The diverse and delicious menu of sandwiches and salads offers something for everyone.

MENDOCINO FARMS 450 E 17th St, Costa Mesa, CA 92627 949.548.2500 | www.mendocinofarms.com

The cozy booths and wooden tables make it the perfect place for you and your friends to unwind.

Fashion Tips For the perfect fall look, be sure to stop into the cute boutique known as The Hidden Jewel. The wonderful girls there will find you exactly the right look for any fall occasion! Don’t forget to grab some fabulous accessories too.

Ponchos are hot for fall. You can dress up any look or keep it casual like Kelsey did. It’s a comfortable way to look stylish.

DENIM PROVIDED BY: THE DENIM LAB 2439 Park Ave Tustin, CA 92782 714.944.8811 www.thedenimlab.com CLOTHING PROVIDED BY: BLUE EYED GIRL 1200 S Coast Hwy, #106 Laguna Beach, CA 92651 949.715.4646 www.shopblueeyedgirl.com

WILD GOOSE 436 E 17th St Costa Mesa, CA 92627 949.722.9453 www.goosebar.com | OCTOBER 2014 | 125

STONEHILL TAVERN 1 Monarch Beach Resort N Dana Point, CA 92629 949.234.3318 www.michaelmina.net

Stonehill Tavern is best known for creating exceptional meals for celebrations, birthdays, anniversaries and everyday fine dining with a stunning ocean view.

Fashion Tips Jeans can be great even for a posh night out. You can’t go wrong dressing up your dark denim with a sleek black bootie or boot. Pair that with your favorite top or chunky sweater and you’re good to go!

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DENIM PROVIDED BY: THE DENIM LAB 2439 Park Ave Tustin, CA 92782 714.944.8811 www.thedenimlab.com CLOTHING PROVIDED BY: BLUE EYED GIRL 1200 S Coast Hwy, #106 Laguna Beach, CA 92651 949.715.4646 www.shopblueeyedgirl.com

Who doesn’t love going to St. Regis, where you are treated like a celebrity just by walking through the doors? The monumental hotel houses our next tavern. Elegant yet approachable, Stonehill Tavern creates exceptional meals for celebrations, birthdays, anniversaries and everyday fine dining with a stunning ocean view. It is known for its five-star service, delectable cuisine and huge wine selection. The award-winning restaurant offers tavern fare in a casual yet sophisticated setting. Guests of the Forbes Four-Star Stonehill Tavern enjoy a one-of-a-kind dining experience, including modern American cuisine that features seasonal ingredients and contemporary twists on classic tavern dishes.

TAIM BOUTIQUE 1259 S Coast Hwy Laguna Beach, CA 92651 949.715.4200 www.taimboutique.com

FUN FACT: Stonehill has a seasonal cocktail menu. They also feature a new “market cocktail” each week, made with fresh, local produce and herbs. The mixologists love when they’re asked to concoct a cocktail off the top of their heads. That’s when they really create something unique and fun. They love what they do!

Guests at the hotel are not the only patrons to enjoy the restaurant. It is an upscale tavern choice for a night out on the town. Stop into Stonehill for dinner, drinks, or just desserts and you will find yourself transported somewhere spectacular. The beautifully displayed wines and spirits are captivating. The restaurant has taken pub favorites and kicked them way up! The most popular dishes range from Michael Mina’s classic Whole-Fried Jidori Chicken for Two, Michael’s Lobster Pot Pie, Ahi Tuna Tartare and The ‘OC’ Salad.

The one of a kind tasting menu created by Executive Chef Raj Dixit is constantly changing. The restaurant creates a thought provoking menu each season that highlights the wonderful products of the region and the specific flavors of the time of year. The produce is sourced within 10 miles of the resort when possible, and uses the most sustainable, locally-sourced proteins and seafood.

NO meal is complete without having a sampling of Chef Maren Henderson’s simply sublime desserts—all made in-house. A visit to Stonehill Tavern is the perfect way to indulge and decompress during the holiday season!

WHY WE LOVE IT: The beautiful tavern makes any night out a special event.

The glamorous ambiance and exquisite cuisine is the perfect backdrop for date night or dinner with friends.

Hope you had fun finding fall with us. See you at the local tavern. CHEERS!

OUTFITS Deconstructed

Speaking TOP STYLE TRENDS TO TRY THIS HOLIDAY SEASON

WRITTEN BY: EDDIE BARRAGAN OF STYLE BY F.E.A PHOTOGRAPHED BY: NANCY VILLERE STYLED BY: STYLE BY F.E.A HAIR & MAKEUP BY: NOEL SWEENY OF HEY SAYLOR COSMETICS MODEL: CAITLIN CALHOUN of ReFresh Talent Agency, www.refreshtalent.com

It’s that fabulous time of year again—when leaves begin to change color, the temperature drops to a brisk 65 degrees and everything, from storefronts to people, seems to sparkle. Being the fashion enthusiasts that we are, the holiday season is our favorite time of the year. From parties and community events to intimate gatherings with families and friends, the excuses to dress up are endless! Inspired by the season’s top trends, we’ve put together three outfits that will have you looking fabulous. Whether you’re doing something casual, like attending Newport’s annual boat parade, dressing up for a holiday soirée, or even preparing for an exotic getaway, we’ve got you covered!

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HOLIDAY EDGE Looking cool has never been so easy. To add some edge to your holiday style, start with a great leather biker jacket and a dark pair of skinny jeans. For an extra bit of attitude, wear a statement tee and wrap a plaid shirt around your waist to complete this super on-trend look.

RING: Jonas Studio, www.jonas-studio.net

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WHITE GRAPHIC T

Laurenly, www.laurenly.com

BLACK FRINGE BAG

Laurenly, www.laurenly.com

BLACK SKINNY JEANS

Articles of Society,

www.articlesofsociety.com BOOTS

Forever 21, www.forever21.com

JACKET

H&M, www.hm.com

BEANIE

Zara, www.zara.com

RED PLAID SHIRT

Zara, www.zara.com | OCTOBER 2014 | 133

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CHASING THE SUN Fed up with the cold? Escape to a warm, sunny place and let the sun melt away your holiday blues! On the beach or by the pool, look spectacular in your favorite little black bikini paired with this luxurious white coverup from Love Luana.

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SUNGLASSES

Ray-Ban, www.ray-ban.com

CLEAR WILDFOX BAG

Laurenly, www.laurenly.com

BLACK BATHING SUIT

Laurenly, www.laurenly.com

WHITE COVER UP

Love Luana, www.love-luana.com RINGS

Jonas Studio,

www.jonas-studio.net

NECKLACE

Jonas Studio, www.jonas-studio.net

MINERAL PRESSED POWDER

Hey Saylor Cosmetics,

www.heysaylorcosmetics.com

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PRETTY IN PLAID Plaid has never looked so chic! This crop-top and high-waisted skirt ensemble from Emily Daccarett’s 2014 Fall/Winter Collection is perfect for a festive night out. Accessorize this head turning outfit with a set of grey pearl earrings, a stack of silver bangles and a metallic clutch.

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GREEN PLAID CROP TOP AND SKIRT

Emily Daccarett, www.emilydaccarett.com

BLACK BOOTIES

H&M, www.hm.com

BANGLES

Buffalo Exchange,

www.buffaloexchange.com

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THE

kers a m y r Mer

TAKE FULL ADVANTAGE OF THE HOLIDAY SEASON WITH OUR ULTIMATE GUIDE TO PREPARING FOR AND ENJOYING THE FESTIVITIES Tis the time of year to decorate your home and wardrobe in festive fun. Feeling overwhelmed with all there is to do? Don’t stress. We’ve got the cocktail recipes, the catering services, where to host your holiday event, the home decor tips, the makeup tricks, the fashion finds and the gift essentials. Turn up the tunes with our picks for holiday music as you plan your perfect party, cozy up on the couch with the best in classic and comedic movies after wrapping up the gifts or throw on your party outfit and hit up Orange County’s endless events. With so much to do, let your seasonal spirit overtake you!

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EAT/DRINK

An Interview With

Chef Niki Starr Weyler of MESA

WRITTEN BY: JESSIE DAX-SETKUS PHOTOGRAPHED BY: BRANDON LAMBERT

“It’s about comfort food, nostalgia and giving people what they want.”

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

Aromatics differentiate those that can cook from those important. Want to impress a guy? Throw shallots, who are chefs. A simple smell can blast someone garlic and some butter in a pan—it’s a winner every back to a childhood memory, a first date, a significant time around the holidays. celebration or just a good moment in life they want to Q: Do you ever follow a theme for the meal? Do the hold onto. When walking through the doors of Mesa, flavors work together in a specific way? the smell floating in the air is that of sizzling onions.

NSW: Yeah, I definitely follow a theme. I like to play with The restaurant is fashionable, sleek, sexy, appealing, traditional things and make them more upscale. I go off yet has a sense of warmth. Chef Niki Starr Weyler my memories growing up in a typical, American family passionately runs the Mesa kitchen, and it is apparent eating turkey, cranberry and stuffing, and I elevate where the warmth is kindled. She’s flashy, kind, them. It’s really fun to put my own twist on them. creative and… humble. She’s the type of Q: Where do you get inspiration for your person anyone would want to be friends With Chef Niki holiday feasts? with, sending an affectionate wave and running the kitchen, NSW: I have been a cook for seven genuine smile to every person that walks Mesa will give you years—I still call myself that because by. She is loved here. all of the sights, honestly, that is what I do. For as long as smells and tastes Her passion is exciting, even infectious.

I have been working, I have never seen a the holidays have She speaks about shallots as though they Thanksgiving. I always worked. All of the to offer. are the world’s long lost secret. Leftovers cooks and chefs that I worked with lived are an adventure and traditions are an far away from their families, so we would introduction to innovation, excitement always end up back at my parents’ house in Southern and new beginnings. What many would consider Orange County. We always missed the main meal, but sacrifice is pure pleasure to Chef Niki. Working the leftovers were all still there waiting for us. a long service on Thanksgiving is nothing short Q: When you hit a creative roadblock, how do you of an honor, and coming home at midnight after get out of it? said shift to a fridge of cold turkey and stuffing NSW: I go eat! When you cook for a living, your hours is a potential menu item. She is a trendsetter, a are so crazy that you don’t have a lot of time off, but I creator and a leader. When speaking about her really do make an effort to get out and try what other kitchen and the staff that surrounds her, she says people are creating. Not just the nice places either, but everything is simply, “one team, one dream.” While the street carts and night markets too.

Mesa may not initially strike you as a traditional, family-holiday experience, behind its chic exterior it Q: What are the most popular menu items you use in certainly is. With Chef Niki running the kitchen, Mesa your holiday menus? will give you all of the sights, smells and tastes the NSW: I have a cauliflower gratin of sorts—it’s almost holidays have to offer. like a cauliflower mac n’ cheese. It has some truffle added to it. Sides during the holiday season are great.

Q: What are the steps you take in order to prepare Palm purée, Brussels sprouts with bacon, acorn the perfect holiday meal? squash and maple syrup… people get nostalgic over Niki Starr Weyler: My holiday meals are all about these things around the holidays. It’s about comfort what I remember as a kid. They tie into senses of smell food, nostalgia and giving people what they want. and memory; the mood and aromatics are outstanding Q: Does Mesa have a signature holiday dish? during the holiday season. Local, seasonal and fresh NSW: Mussels in general. Mesa is known for our ingredients speak for themselves—you really don’t mussels. It’s not necessarily a holiday dish but, for have to do too much to them. There are so many local instance, I sold 30 pounds of mussels last night and farmers markets. I look at what they have to offer had to “86” them at 12:20am. That’s 43 orders. It’s the and grab whatever catches my eye. One of my mentor ‘wow’ factor—they come out in a cast iron skillet and chefs, Alice Waters, would talk about foods that they are billowing with steam as they are brought out just spoke to her and that stuck with me—it is very

Shake it up

With Holiday Cocktail Recipes From FLOE LOUNGE & BAR WRITTEN BY: HOLLY CLINARD PHOTOGRAPHED BY: BRANDON LAMBERT

There are simply three things to do this season: eat, drink and be merry.

Without a doubt, there are dozens and dozens of exclusive, local OC spots where you can get your drink on, but adding FLOE Lounge & Bar to your list of ‘musts’ is bound to make your night merry and bright.

Located inside the Marriott’s gorgeous Irvine location, FLOE brings a posh, European pub-style setting right to the heart of Orange County.

Where seaside meets city, the trendy vibe inside is just right for mixing and mingling with those out-of-towners who are home for the holidays, or enjoying a relaxing night with old friends. The coolest part about FLOE Lounge & Bar is the delicious drinks! A living herb garden is part of the sustainable food culture, where Chef’s daily ritual includes harvesting fresh herbs used for the finest in craft cocktails.

FLOE LOUNGE & BAR Irvine Marriott 18000 Von Karman Ave Irvine, CA 92612 949.553.0100 www.marriott.com/laxir

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FLOE bartender, Alexandra Cabrera, was born and raised in Bogotá, Colombia and has been shakin’ drinks since 2004. Her stint in bartending began in Coconut Grove, Florida at an artsy, lively little spot called Café Tu Tu Tango. Since then, her residency at FLOE Lounge & Bar has shown off her cocktail creations that give a nod to her own Columbian roots.

onto the floor. People see it and think, “Oh man, what’s that?” They are a huge seller.

Q: Do you incorporate the holidays into your plating and presentation of the food?

NSW: To be honest, not really. I incorporate my plating style. I am told I have a whimsical style. I am very girlie when I plate. I like negative space and I also like making things look different from what they really are. My plating is one of my strong suits. Even at home I am constantly plating—eating with your eyes is so true.

Q: Do you pair drinks with your festive menu items?

NSW: Absolutely! We are very into that. We pair wines and cocktails. In general, we have a very good bar here. We actually have a wine director on staff. I love to incorporate the alcohol into my food as well because we have such high-quality alcohol and craft drinks behind the bar. During the holidays, we have festive drinks offered as well. They change from year to year. They are always a surprise. I don’t even know what they are yet.

Q: Tell me about the desserts that are offered during the season. How do they tie into the meal?

NSW: We do not have a pastry chef, so it is all me (laughs).

We have a maple-bacon bread pudding. I also like crumbles for the holidays, so an apple crumble, or an apple-cranberry crumble will probably make an appearance. We make all of our ice cream in house, which is awesome.

Q: Does Mesa host holiday events during Thanksgiving and Christmas?

NSW: We have a lot of holiday events and parties in general really. Typically, we open at seven, but we will open early for events, which is really nice for a private event. We do themed parties, parties with heavy appetizers, sit-down dinners…you name it. We also cater to everyone, including meat-eaters, vegetarians and vegans. We can seat 120 and fit 300 standing…we can fit a lot of people here.

Q: What makes Mesa’s holiday menu more unique than other holiday hot spots?

NSW: The food, the awesome staff and the fantastic vibe.

Going back to the aromatics, we get wood burning, and put pizzas out on the fireplaces throughout the restaurant during the winter. It’s fantastic. There isn’t anywhere else I would rather be during the holidays. I love being in the kitchen and I hope it shows through in my food.

“I like to play with traditional things and make them more upscale. I go off my memories growing up in a typical, American family eating turkey, cranberry and stuffing, and I elevate them.”

VISIT CABRERA BAR-SIDE AT FLOE, OR MIX UP ONE OF HER ORIGINAL RECIPES DURING YOUR NEXT HOLIDAY BASH:

Vino Caliente (also known as “hot wine”)

Guavatini

Since beautiful Bogotá, Colombia is nearly 8,000 miles above sea level, rain and a cold climate brings locals to cozy cafes to catch up on life together and wet their palates with hot red wine to keep warm. The hot red wine, typically Merlot, is poured into a French press and surged with fresh oranges and cinnamon, which results in a warm, sangria-type flavor. The seasonal beverage is poured into a wine glass and given a sugary rim for a kick. It’s holiday happiness in a glass!

Growing up in a country like Colombia, Cabrera was exposed to a gorgeous variety of fruits and vegetables—many that you can’t find in the states. As a tribute to the tropical fruits found in Colombia, Cabrera whipped up a recipe for a Guavatini, made with fresh guava juice. Grown and ready to eat in fall, winter and spring, this is the complete cold-weather concoction.

8 ounces Merlot (or other heavy red wine) 1 orange, sliced, rinds removed 3 sticks of cinnamon Raw cane sugar Place orange slices and cinnamon in the bottom of the French press, then add hot red wine. Press all ingredients and immediately transfer to a red wine glass. Finish with a raw cane sugar rim.

2 ounces fresh guava juice or guava nectar 1.5 ounces Mount Gay Rum Squeeze of fresh lime Dash of simple syrup Lime twist and zest of lime to garnish Raw cane sugar Shake all ingredients together, serve up with a raw cane sugar rim and finish with a lime twist and lime zest.

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EAT/DRINK

Holiday CATERING

WRITTEN BY: JESSIE DAX-SETKUS

There is something in the air—a feeling we cannot see. Crispness blows in the wind and the trees appear as though they have walked directly out of a painting.

It is that time of year. The holidays are coming. It’s the time for togetherness, joy, giving, festivity, caring… and stress. As kids, we would eagerly count down the days wishing the hours would fly by faster—we would hardly sleep the nearer it came. As adults, we still mandate the calendar, counting the hours until the festivities; however, we desperately wish they would slow down. We all look forward to the holidays. Who doesn’t like to be surrounded by friends and family?

THE BUTCHERY 103 E 17th St Costa Mesa, CA 92626 949.548.6328 www.butcherymeats.com 415 S Associated Rd Brea, CA 92821 714.529.6328

Meat is the centerpiece of many dishes, the “pièce de résistance” if you will. The Butchery takes pride in providing their customers with the largest selection of the very finest cuts offering the widest selection of holiday roasts, fowl and specialty meats. Cheese and charcuterie platters are a must-try item for the holidays. Artisan cheeses are hand cut to order and prepared meats such as bacon, ham, sausage and pâtés are of superior quality. Creativity is not something that is typically associated with meat, but The Butchery has had requests to slow roast dry-aged primal and sous vide roasts such as their Wagyu Tenderloin. If you are looking for something more traditional for your festive feast, these high-class meat connoisseurs provide a prime rib roast they bone, roll and tie for you—just add salt, pepper, some slow roasting and a masterpiece is born. Pair it with a flavorful wine or a seasonal micro brew sold exclusively at The Butchery to make this night even more savory.

of their perfection. Their main goal at every holiday event is to give the ultimate flexibility to design your meal to either match your family’s traditions or to create a unique and memorable holiday catered to your own preferences. Homemade flavors send guests merrily down memory lane to their mothers’ kitchens and the small bites make it feasible to give everything a taste. Variety is unlimited as the menu is remarkably extensive as well as inventive—mini pot pie stations with flakey, golden crusts and savory flavors such as Chicken and Leek and Garden Vegetable are perfect for holiday cocktail parties. Want a signature drink? No problem. Cocktails such as the playful Grinch-tini will give your party an extra level of holiday cheer.

Boasting over 60 different types of mini desserts, 24 Carrots takes their sweets very seriously, offering tasty treats including: Mini Peanut Butter and Jelly with bacon tarts, Mini Chocolate Pot de Crème and Mini Nutella Cheesecakes— just to name a few. If you are looking for a contemporary take on classic home cooking, look no further because 24 Carrots has you covered.

IVA LEE’S 555 N El Camino Real, Ste E San Clemente, CA 92672 949.361.2855 www.ivalees.com

24 CARROTS 17851 Sky Park Cir, Ste F Irvine, CA 92614 800.717.1545 www.24carrots.com

Creative, fresh, whimsical and delectable, 24 Carrots appeases the palate and personality of every client because customization is the pinnacle

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Everybody loves some stick-to-yourribs southern comfort food. Iva Lee’s provides a chic take on these homestyle classics; Mini Chicken and Waffles, Smoked Scallops in a citrus brown butter sauce, and Shrimp Cocktail with mango spiked cocktail sauce are a few examples of their tempting menu items.

Themed holiday parties are welcomed and celebrated; why not match your menu with a creative and fun theme?

An ingenious idea they brought to life was a Candy Land inspired Christmas party—the sky is the limit, as they will literally do it all. Fresh seasonal vegetables and winter dishes are featured at this respected time of year— colorful squashes, pumpkin pies and braised meats proudly adorn holiday plates. Iva Lee’s claims to both follow trends and start new ones. Custom

There are just so many things that need to get done—food requiring the most time and effort. Instead of putting in endless hours preparing a seemingly endless meal, why not hire an expert to lift the weight of the world off your shoulders? In light of these merrymaking woes, we found the best gourmet caterers available in Orange County offering appetizing options for everyone from the adventurous eaters, picky diners, food connoisseurs and everyone in between. We inspire you to start a new tradition that relieves the holiday stress and allows you to enjoy this wonderful time of year.

holiday meals are something their kitchen thrives to prepare; creating and trying new things excites and drives inspiration for future menu items. Their signature drinks are constantly evolving and changing, keeping customers on their toes with new, innovative flavors.

Iva Lee’s not only serves southern comfort food—they also dish up an extra touch of imagination.

STARFISH 30832 Pacific Coast Hwy Laguna Beach, CA 92651 949.715.9200 www.starfishlaguna.com

Starfish is not the typical stop for a holiday party, but it is worth thinking outside of the box and planning your festivities here.

They are the only restaurant in Laguna to serve four delicious variations of pho, including: tofu, filet mignon, chicken and prawn—the perfect piping hot meal for a chilly winter night. Wok-fired classics like Chinese Black Bean Sea Bass and the Wild Mushroom Garlic Noodle are crowd pleasers, but if you are looking for something more contemporary, their Korean tacos and Vietnamese sliders are also offered on their upscale menu.

Starfish’s sleek environment is adaptable for any event ranging from extravagant celebrations to casual gatherings.

Delightful drinks such as their Gingerbread Martini are also available, adding fun and excitement to your holiday festivities.

Leave an impression with a unique, opulent holiday party at Starfish.

SCOTT’S RESTAURANT & BAR 3300 Bristol St Costa Mesa, CA 92626 714.979.2400 www.scottsrestaurantandbar.com

Pictures aren’t the only things that can speak a thousand words—and Scott’s believes theirs is a conversation piece.

Only the freshest fish, most exquisite USDA prime steaks and the finest organic fruits and vegetables are fit to be served. It is said that their Petrale Sole and provencal-style Calamari are nothing short of perfection. Their excellence also extends beyond the kitchen; Scott’s offers a selection of barrel-aged cocktails. Their innovative bar has a constant rotation of four barrels, each with a handcrafted elixir waiting inside—it is the perfect homemade touch to bring charm and magic to a holiday celebration.

Decorative plating is not a focal point; the food is selected to appropriately represent the season, as Scott’s believes that décor and embellishments should not take away from the entrée’s spotlight. Whether your reservation is for 150 or 15, they have the perfect accommodation for you. Three private rooms offer their own unique styles and can be configured to perfectly fit any festive soiree. Come to Scott’s to celebrate fun, family, friends and fantastic food.

THE WINERY 3131 W Coast Hwy Newport Beach, CA 92663 949.999.6622 www.thewineryrestaurant.net

WILLIAM LEWIS, Sommelier and Managing Partner of The Winery

An Interview With

William Lewis of THE WINERY WRITTEN BY: ED HALEY PHOTOGRAPHED BY: ARIANE MOSHAYEDI

In the restaurant business, location can make or break an establishment. Seldom can restaurants score the kind of location they want, but even more seldom can they score the kind of dirt that the new opening for The Winery has obtained in Newport Beach. After opening at The District in Tustin in 2007, the seven year old establishment scored prime dirt on Newport Beach’s famed harbor side on PCH. With stunning views, The Winery sits where the old Villa Nova Restaurant was. The Newport location has quickly become a huge hit with their roughly 6,500 different wines from regions around the world and a diverse and mouthwatering menu. Sure to be a hotspot this holiday season, we sat down with Managing Partner and Sommelier, William Lewis, to discuss some of the inviting features that make the establishment a goto for wining and dining as well as William’s top picks and suggestions for holiday wine and food.

Q: How long have you been a sommelier and involved in the restaurant business?

William Lewis: I have been a sommelier since 1995 and joined that year with my partner J.C. at Morton’s Steakhouse. The idea for The Winery was born with us out of J.C.’s garage years ago, and we started with the first location in Tustin in August of 2007.

and food. Also, we have a cigar patio and a giant humidor that clients can pick cigars from to enjoy with maybe some brandy.

Q: Do you do tastings here?

WL: We do tastings, but we like to customize it a bit more to the customer. We’ll do pairings and tastings depending on what the customer is looking for. It makes it a lot more fun for them.

Q: I see an amazingly huge wall in the background, full of what looks like personal wine lockers. Give us some details on that!

WL: We decided to take the wine locker concept to a whole new level.

“We’ll do pairings Customers are able to utilize the lockers for their personal use. They and tastings can purchase wine from us at a discounted price and have the luxury depending on of using them whenever they would like. what the customer

Q: Now let’s talk holiday. If you could pick five holiday wines, what would they be?

WL: Champagne, Pinot Noir, Riesling, Malbec and Cabernet.

Q: What wines would you suggest a host provide during the holidays?

WL: The host should provide Champagne and another red like a Pinot Noir or a red blend that all guests can quaff. Try a Prosecco and California Central Coast Pinot or a blend like a Cab-Syrah or CabMalbec blend.

is looking for. It Q: So about the wine…tell us about these wine cellars that are makes it a lot more completely visible in the dining room? fun for them.”

WL: These cellars hold about 5,000 bottles and then another 1400-plus on the stairwell. There are 13 to 14 countries being represented—countries Q: Can you provide some wine/food pairings to try during the holiday season? like Hungary, Argentina, Italy, France, Burgundy, South Africa and New Zealand.

WL: Champagne and a blue or Roquefort cheese. Try little pumpkin bites, savory Q: The menu seems pretty eclectic. What style would you say it’s created off of? or with cream cheese frosting paired with a Malbec—absolutely delicious!

WL: Our menu represents California regional cuisine. Most of our items are from Q: Are there any wine related gifts you could recommend for the wine lover in various local regions around California, but we will sometimes bring things from the family? outside the state. We are known for a lot of our game, which changes seasonally WL: I would choose wine charms for glasses (great for parties) or any wine trivia and we will showcase from different regions depending on the time of year. game that is interactive. Blind tastings are always a hit.

Q: Tell us more about the setup at this location. There appears to be a lot more than just dining.

WL: We have two floors of dining and bars, as you see. There are outside patios giving breathtaking views of the harbor, so customers can sit and have some wine

| OCTOBER 2014 | 145

EAT/DRINK

host your holiday event HERE Waves breaking, sun shining, walks on the beach, and sometimes even a barbecue.

Doesn’t sound a whole lot like your typical Christmas does it? Well, in Orange County…it is. Although we don’t have the stereotypical white Christmas complete with sleigh rides, snowmen, and icicles, we don’t deviate far from one festive tradition…holiday stress. If there is one thing Orange County is known for it is throwing outrageously over the top celebrations that will be remembered through the ages. But, they also require a lot of time, effort, planning, food, drinks…the list goes on. Year after year gets exhausting, especially when you're trying to outdo

WRITTEN BY: JESSIE DAX-SETKUS

none other than yourself—guests get high expectations and some years you are just not up to the challenge. Wouldn’t it be nice if you could still throw the perfect holiday bash but not have to deal with the cooking, clean up, planning, and all of the work that goes along with it? Wish granted. We have found the hottest spots to host your extravaganza while getting a little help piecing together all of the perfect details (and still take all of the credit). Wow your guests while taking the burden off of your shoulders—and actually enjoy the beautiful Southern California Christmas season this year.

Þ Bold and dramatic designs including a distinctive glass Tequila Tunnel make this spot memorable. The events team will help you plan anything—from your menu, floral arrangements, ice carvings, audio/visual needs, and any other festive ideas you have in mind.

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

People travel near and far to dine at the restaurant of a celebrity chef. The exclusivity that is tied to it is something that gives you credibility in the world of cuisine…and the world of holiday parties. The notoriety you will receive from guests at your holiday soirée will be the gift you have been looking for this season. After writing numerous cookbooks, hosting his own show, and claiming the win in Bravo’s “Top Chef Masters,” Chef Rick Bayless shares his Mexican delicacies at Red O Restaurant.

Bold and dramatic designs including a distinctive glass Tequila Tunnel make this spot memorable. The events team will help you plan anything—from your menu, floral arrangements, ice carvings, audio/visual needs, and any other festive ideas you have in mind. Some creative holiday events they have hosted have ranged from bringing in Mariachi bands to entertain guests, tequila tastings, and even arranging a cameo from old Saint Nick himself to pull gifts from his sombrero. Pre-set menu options are available to choose from, but the Red O staff is more than happy to help you make the perfect holiday meal. If you’re looking for the perfect drink, Red O is the place for you as sommeliers are available to guide party throwers through an extensive and diverse wine and tequila selection. Give you and your guests the gift that keeps on giving—the most memorable holiday party at Red O Restaurant.

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

Ninety years can see a drastic amount of transformation— establishments come and go bringing in the new, fresh and exciting. The Cannery has stood the test of time. With over ninety years of history, The Cannery got its humble beginnings as none other than a fish cannery in the epicenter of Newport Beach’s commercial fishing hub. After closing their doors in 1966, the building was revamped to the glory it is today— an upscale, high energy, chic, waterfront restaurant. The Cannery has hosted high-end parties such as the victorious Stanley Cup Championship bash, and The Anaheim Ducks hosted after their triumph in 2007. The holidays are no different. An expert designer brings the perfect ambiance to the already picturesque location, leaving only the fine details for hosts to focus on. Fresh seasonal fish is brought in daily, highlighting The Cannery’s historical roots, and proving to be the true star of the show. Legacy goes a long way during the holidays. Bring some Newport history to your loved ones’ plates at The Cannery this season.

Þ

An expert designer brings the perfect ambiance to the already picturesque location, leaving only the fine details for hosts to focus on.

Þ 21 OCEANFRONT 2100 W Oceanfront Newport Beach, CA 92663 949.673.2100 | www.21oceanfront.com

The soothing sounds of the shoreline, the elegant sunset, and the warm holiday weather. It sounds like the recipe for the perfect Southern California Christmas. Although the ambiance requires no additional décor, 21 Oceanfront still has a team come in to deck their halls extensively for two days before your holiday festivities commence. Green garlands, joyful wreaths, merry twinkle lights, festive presents, and cheery bows adorn the scenic rooms, and a glamorous tree completes this beach side winter wonderland. From traditional warm candlelit parties with strolling carolers to extravagant gatherings complete with a spin-master DJ, anything is offered to make your spirits bright. Offering seven different group menus—any meal is customized to fit your palate.

Some of these delectable signature items include Baseball Cut Swordfish, Center Cut Filet Mignon and Cioppino. They also claim to have the best martini in town the whole year round. 21 Oceanfront brings the best in classic Southern California Coastline holiday tradition.

DRIFTWOOD KITCHEN 619 Sleepy Hollow Ln Laguna Beach, CA 92651 949.715.7700 | www.driftwoodkitchen.com

Breathtaking views pair perfectly with your handcrafted cocktail and your festive gathering.

Fresh air, fresh food, fresh spirits, and a fresh location. July 2014 is when the doors of Driftwood Kitchen opened and it is nothing short of Laguna’s…freshest. Focusing on both California atmosphere and cuisine is simple when your backyard is the Pacific Ocean.

Breathtaking views pair perfectly with your handcrafted cocktail and your festive gathering.

Overseen by the same seasoned restaurateur that leads the kitchen at Driftwood’s sister restaurant and fellow Orange County hot spot, The Deck, nothing but success is in store for this up and coming Southern California giant. Innovative California-inspired dishes are something Driftwood Kitchen literally brings to the table, offering dishes like the Octopus “A La Plancha” Taco, Buttermilk Fried Soft-Shell Crab, “Surf & Turf” Maine Lobster Tail and Petite Tenderloin, and Angel Hair Pasta “Rustichella D’Abruzzo” with Mexican sweet shrimp and salmon caviar. If you are looking for a fresh take on the holidays, Driftwood kitchen is the place for you and your loved ones.

SEALEGS WINE BAR 21022 Beach Blvd, #105 Huntington Beach, CA 92648 714.536.5700 | www.sealegswine.com

The East Coast only sees three beautiful summer months before the cool fall breeze creeps in and a blanket of fresh, white winter snow follows. It’s the quintessential holiday, but all East Coast residents know that although it can be beautiful, the snow can be a real pain. Inspired by the nautical feel of The Hamptons, SeaLegs Wine Bar offers rich dark woods, contrasted with a bright, mirrored backdrop, white washed marble and crystal chandeliers, bringing a feeling of both comfort and sophistication to the room. A community table, stand up bar, and comfortable lounge create the perfect balance of energy for an exquisite

holiday celebration. A breathtaking encased 2,000 bottle wine cellar proves to be an astonishing focal point as the wine list takes center stage for all festive gatherings, and delicious craft beers take on a substantial supporting role. SeaLegs also offers creative and beautiful winter mixed drinks such as the Lucky Duck, a gin cocktail with apple brandy, lemon, simple syrup and egg white foam that makes a spectacular presentation. Other original drinks that make the exquisite drink list are the New Harvest and Winter’s Coming cocktails and menu items like the Duck Confit Shepherd’s Pie, a seasonal crowd pleaser that brings a twist to the holiday tradition.

Celebrate the holidays like an extravagant East Coast local in the California sun at SeaLegs Wine Bar. | OCTOBER 2014 | 149

SHOP

The Best Apps

to Help You Navigate the Holiday

SHOPPING SEASON:

LETTERS TO SANTA CLAUS – For your little ones that are still believers, this app lets your kids send a letter to Santa, and he sends one back! Available on the App Store. (Free)

LAUREN MILLER, Owner of Laurenly Boutique

EVERNOTE – Evernote is incredible any time of the year, but it will come in handy to keep you seriously organized during the hectic holiday season. Download it on your computer and your mobile device, sync them, and never forget anything ever again. (Free)

LAURENLY BOUTIQUE 142 N Glassell St Orange, CA 92866 714.538.7467 4900 E 2nd St Long Beach, CA 90803 562.343.7467 www.laurenly.com

EPICURIOUS – This foodiefavorite app is filled with the best holiday recipes, and has a built-in shopping list, making it easy to gather ingredients to nail a killer holiday dinner party. (Free)

Go retro-chic this holiday season with stylish and one-of-a-kind gifts from Sadie Slick boutique in Costa Mesa. Check out some suggestions from the shop’s owner, style maven Kim Lincoln, on how to select the perfect gifts for your friends and family.

Q: What are you anticipating to be the most popular gift item this season?

Kim Lincoln: Our uber cozy PJ Salvage booties and sleepwear.

Q: What is your personal favorite item to gift?

KL: Gift cards are always my favorite gift item—then you know for sure that special someone gets EXACTLY what they want.

RETAILMENOT – The RetailMeNot Coupons app makes it easy to save in-store with thousands of coupons at the places you love to shop. It also has GPS & Push notifications that alert you when you’re near a store with a deal. Available on the App Store and Google Play. (Free)

Q: What would you recommend to give to that special someone besides a gift card?

KL: Jewelry. What woman doesn’t love jewelry? We have a beautiful selection of vintage one of a kind jewelry by Adorne.

Q: How about a friend or co-worker?

KL: Our scented candles are always great gift ideas and can be enjoyed year-round.

Q: Does Sadie Slick carry a signature holiday gift?

KL: Yes! Our new line of Sadie Slick holiday T-shirts will be making their debut.

AMAZON.COM & AMAZON PRIME – Not only does Amazon stock everything in the universe for the best prices, they offer two-day delivery on any product they stock with Amazon Prime Membership. Shop on your phone, anywhere, anytime, and say goodbye to lastminute shopping anxiety attacks. (Free) WRITTEN BY: CHRISTINE LYNN WILLIAMSON

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Interview With

Kim Lincoln, owner of SADIE SLICK WRITTEN BY: VANESSA EBEL PHOTOGRAPHED BY: BRANDON LAMBERT SADIE SLICK 435 E 17th Street, #3 Costa Mesa, CA 92627 949.642.5707 | www.sadieslick.com

Q: What other popular brands make for great gifts?

KL: Trixie & Milo flasks with vintage artwork. Also, a beautiful selection of gold sequin and metallic coats, dresses and tops at GREAT prices by Sam Edelman and MINKPINK. Q: Will you carry new items specifically for the holiday season?

KL: Yes, we will have a collection of holiday scented candles, soaps and lotions. They smell like you are standing in the middle of a forest during the Christmas season.

Q: Will you be hosting a holiday event at your shop?

KL: We will host a jewelry trunk show on Thursday, December 11, 2014 with appetizers and champagne. This will include storewide sale pricing.

Q: Will your shop offer gift wrap with purchase?

KL: Yes!

The Do’s and Dont’s of Holiday Fashion

An Interview With

Lauren Miller of LAURENLY BOUTIQUE

WRITTEN BY: VANESSA EBEL | PHOTO BY: RENEE ROGERS

Lauren Miller from one of Orange County’s most fashion forward boutiques, Laurenly, shares her tips and tricks on how to make you and your loved ones shine brightly this holiday season!

Q: What would you give to your most stylish friends?

Lauren Miller: You can’t EVER go wrong with jewelry. If you are a true fashionista, you will be able to change any look with a single piece of jewelry. It’s a must for any girl. We say pile on the arm candy as much as you like, add that extra layered necklace and definitely stack a few more rings! The more the merrier.

Q: What tips could you offer us for dressing for holiday parties and events?

LM: A ‘Laurenly girl’ never minds a little sparkle. Our go-to would be a fab sequin maxi and a sassy little crop top. Velvet is another great option for New Year’s Eve. A velvet mini dress gives the perfect edge for any girl.

Q: Name three dos and don’ts of holiday dressing.

LM:

Do…

1. Add a little sparkle.

2. Always keep it classy.

3. Remember that your handbag is part of the outfit, so let it add the perfect touch with a little nude clutch.

Don’t…

1. Don’t overkill it on the sparkle.

2. Don’t underdress.We always say if anything… overdress!

3. Don’t be afraid to mix and match metals, fabrics and patterns.

Q: What color or print will be popular for this holiday season?

LM: Velvet! It’s going to be hot this holiday season and we cannot wait!

Q: Are there any new silhouettes we can expect to see?

LM: Pantsuits. Specifically, those with a low back. They add a glamorous and sexy edge. High waisted skirts with matching crop tops in prints, sequins, or solids are on trend silhouettes for the season as well.

Q: What would your advice be for accessorizing an already sparkly dress or sweater?

LM: Let the sparkle do the talking. There is a way to add a little arm candy to any outfit but, again, don’t over do it. Keep it simple! Choose a couple sleek gold bangles or stacking rings. If you really need to pump it up, try a statement ring that keeps the extra bling on your hands while not taking away from the dress.

Q: What are three dos of holiday gifting?

LM:

Do…

1. Buy a gift you would want to receive. We always say, “If you can’t decide, choose the one you would want!”

2. Buy a little extra something for yourself. You deserve it!

3. Think ahead and give a personalized touch. Order custom name jewelry, initial necklaces, or place a special date on one of our gold bar necklaces as the perfect personalization gift. We’re happy to help customize in different ways to make it more special.

Q: What would you consider to be a foolproof holiday look?

LM: Layering! Utilize sweaters, thigh-high boots, scarves, shorts and flannels.

This is what we will live in this holiday season.

Q: What kind of coat would you choose to wear on top of a holiday look?

LM: A sequin blazer over something simple will add the perfect edge to any outfit. It’s fun and trendy but always classic.

Q: What accessories will be popular this holiday season?

LM: Statement necklaces are super hot! Pair one with that little black dress to add the perfect touch or put it with a basic tee to spice up an easy sleek look.

“We say pile on the arm candy as much as you like, add that extra layered necklace and definitely stack a few more rings!”

-LAUREN MILLER

SHOP

70 ITEM

+

2

ISLAND SOLE $170

1

gift guide

SALT COASTAL LIFESTYLE $159

PHOTOGRAPHED BY: ADAM GENTRY 3

SAN LORENZO BIKINIS $200

SADIE SLICK

4 BOUTIQUE $35

6 ISLAND SOLE $130

5

NOVECENTO BOUTIQUE $895

8

7

SAN LORENZO BIKINIS $140

OCEAN MINDED $79.99

1. SALT COASTAL LIFESTYLE - 949.463.2924, 2, 6. ISLAND SOLE - www.islandsole.com, 3, 8. SAN LORENZO BIKINIS - www.sanlorenzohawaii.com, 4. SADIE SLICK BOUTIQUE - www. sadieslick.com, 5. NOVECENTO BOUTIQUE - www.novecentofashion.com, 7. OCEAN MINDED - www.oceanminded.com

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| OCTOBER 2014

DYLN INSPIRED

9

TAIM BOUTIQUE $45

10

11

$98

$138

$62

12 $68

13

14

ISLAND SOLE $150

15 SPICE & TULIPS $38

17

NOVECENTO BOUTIQUE $3,295

SALT COASTAL LIFESTYLE $448 16 SADIE SLICK BOUTIQUE $50

18

NOVECENTO

20 BOUTIQUE $995

19 NOVECENTO BOUTIQUE $895

9. TAIM BOUTIQUE - www.taimboutique.com, 10-13. DYLN INSPIRED - www.dylninspired.com, 14. ISLAND SOLE - www.islandsole.com, 15. SPICE & TULIPS - www.spiceandtulips.com, 16. SALT COASTAL LIFESTYLE - 949.463.2924, 17, 19, 20. NOVECENTO BOUTIQUE - www.novecentofashion.com, 18. SADIE SLICK BOUTIQUE - www.sadieslick.com | OCTOBER 2014 | 153

SHOP BLUE EYED GIRL $30.95

21

22

TIMREE $64

25 PORTOLA COFFEE LAB $135

23 BLUE EYED GIRL $49.95

24 LONDON COIN GALLERIES NEWPORT $69.95

27 SADIE SLICK BOUTIQUE $30

26 BLUE EYED GIRL $65

OLIVE OIL AND BEYOND $18

30

29

28 OH, HELLO FRIEND $4.50 each

OH, HELLO FRIEND $16

21, 23, 26. BLUE EYED GIRL - www.shopblueeyedgirl.com, 22. TIMREE - www.timree.com, 24. LONDON COIN GALLERIES NEWPORT - www.londoncoin.com, 25. PORTOLA COFFEE LAB - www.portolacoffeelab.com, 27. SADIE SLICK BOUTIQUE - www.sadieslick.com, 28, 29. OH, HELLO FRIEND - www.ohhellofriend.com, 30. OLIVE OIL AND BEYOND - www.oliveoilandbeyond.com

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| OCTOBER 2014

LE POP SHOP $16

31

33

32 TAIM BOUTIQUE $22

34 WOODSNAP $34.95

LONDON COIN GALLERIES NEWPORT $39.95

OH, HELLO FRIEND $24

35

37

SPICE & TULIPS $11.95 each

36 TAIM BOUTIQUE $20

38

LONDON COIN GALLERIES NEWPORT $150

39

DYLN INSPIRED $34 SPICE & TULIPS

40 $7.50

41 $14.00

31. LE POP SHOP - www.lepopshop.com, 32, 36. TAIM BOUTIQUE - www.taimboutique.com, 33, 38. LONDON COIN GALLERIES NEWPORT - www.londoncoin.com, 34. WOODSNAP www.woodsnap.com, 35, 40, 41. SPICE & TULIPS - www.spiceandtulips.com, 37. OH, HELLO FRIEND - www.ohhellofriend.com, 39. DYLN INSPIRED - www.dylninspired.com | OCTOBER 2014 | 155

SHOP

43 WINSTON’S JEWELERS Price upon request

HEATHER PULLIS DESIGNS $360

44

45 WATCH CONNECTION $4,200

42 SADIE SLICK BOUTIQUE $180

46 SADIE SLICK BOUTIQUE $150

CALINANA

48 $75

MARK PATTERSON JEWELRY

51

$2,000

47

$87

50

49 $5,380

$3,200 $1,610

54

55 $460

52 WATCH CONNECTION $10,990

TRADITIONAL JEWELERS

53 HEATHER PULLIS DESIGNS $450

56 $825

42, 46. SADIE SLICK BOUTIQUE - www.sadieslick.com, 43. WINSTON’S JEWELERS - www.winstonsjewelers.com, 44, 53. HEATHER PULLIS DESIGNS - www.heatherpullisdesigns.com, 45, 52. WATCH CONNECTION - www.watchconnection.com, 47, 48. CALINANA - www.calinana.com, 49-51. MARK PATTERSON JEWELRY - www.markpatterson.com, 54-56. TRADITIONAL JEWELERS - www.traditionaljewelers.com

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| OCTOBER 2014

MARK PATTERSON JEWELRY $4,800

57

SWISS WATCH 59 GALLERY $8,750

58

$2,770 STUART MOORE NEWPORT BEACH $16,750

65 $4,250

62 $1,150

60

64 STUART MOORE NEWPORT BEACH $8,800

JEWELS BY JOSEPH

$1,750

61

63

$1,650

69 STUART MOORE NEWPORT BEACH $6,595

66 BLACK, STARR & FROST $29,150

68

WATCH CONNECTION $11,200

67 BLACK, STARR & FROST $70,000

72

SHANGRI-LA $120

SWISS WATCH GALLERY $4,300

70

71 SHANGRI-LA $94

57, 58. MARK PATTERSON JEWELRY - www.markpatterson.com, 59, 70. SWISS WATCH GALLERY - www.swisswatchgallery.com, 60-63. JEWELS BY JOSEPH www.jewelsbyjoseph.com, 64, 65, 69. STUART MOORE NEWPORT BEACH - www.stuartmoore.com, 66, 67. BLACK, STARR & FROST - www.blackstarrfrost.com, 68. WATCH CONNECTION - www.watchconnection.com, 71, 72. SHANGRI-LA - www.theshangri-la.com | OCTOBER 2014 | 157

BEAUTY

Get a Holiday Glow with BRONZED BUNNY SPA & BOUTIQUE

Jeni White, Owner of Bronzed Bunny Spa & Boutique WRITTEN BY: JENNIFER LE BRONZED BUNNY SPA & BOUTIQUE 365 Old Newport Blvd, Ste B Newport Beach, CA 92663 949.650.1266 | www.bronzedbunny.com

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| OCTOBER 2014

As winter is readily approaching, there’s less sunlight, but at Bronzed Bunny, you can achieve a glow year-round. In 2011, Jeni White founded an organic airbrush and sugar spa, Bronzed Bunny Spa & Boutique, to help others achieve a bronzed tan look without the damaging UV rays.

Jeni firmly believes that an airbrush tan is the best accessory, which is why Bronzed Bunny offers deals throughout the year. Every firsttime client gets $5 and every client receives $5 off for every referral. Their most popular package is called The Valley Girl, which includes a bare naked bikini and an airbrush tan, allowing one to enjoy the best of both worlds. Bronzed Bunny is geared towards both women and men.

The “MANdatory” is a popular pick amongst the gentlemen. Jeni spills that her clientele come to enjoy their drinks more than anything! Bronzed Bunny offers champagne, fresh guava juice, or botanical vodka before your service—and cold PBRs for the men!

Tips from Owner Jeni White:

While tanning beds and UV rays are damaging

to the skin, you can achieve a natural fading brown tan at Bronzed Bunny, where we use only the highest quality eco-certified DHA— the active ingredient that mixes your body’s chemistry to a natural color.

Offered at Bronzed Bunny, a mixture of a sugar scrub and airbrush tan is a great combination for achieving a flawless tan if you want a sexy look for a party, to shed 10 pounds, or surprise your man for the holiday season.

A tan lasts longer when it’s handled with care.

Bronzed Bunny offers organic quality products that are long-lasting.

Exfoliating prior to a scrub helps with skin rejuvenation.

Extra Info:

Bronzed Bunny is also known for allowing their clients to have an experience in extreme style.

They sell jewelry, swimwear, and sunglasses in the boutique—all of which would make great gifts for the holidays!

Top OC Spas to Gift YOURSELF

WRITTEN BY: JENNIFER LE

Whether you’re tackling that nine-to-five job, running errands throughout the day, or need a break from the kids, stepping aside for a moment to take a breather is vital. There is no better way to detox than by grabbing a plus-one to book an appointment for a spa treatment this holiday season. Going to a spa rejuvenates the mind, body and soul, as well as offers the opportunity to choose from a range of treatments including massages, facials, mud wraps, manicures, pedicures and more while enjoying the luxurious atmosphere to match. We scouted out only the best spa locations in Orange County that deliver on both fronts. to try their signature massage, The Burke Williams Massage, which is a custom massage experience that includes signature oils and Chinese herbs in the oils to polish the skin and help you stay glowing during the holidays.

MASSAGE ENVY SPA 25 OC locations www.massageenvy.com Massage Envy Spa is the leading provider of therapeutic massage sessions in the United States and refers to itself not as a treat, but as regular maintenance and lifestyle. Massage Envy Spa provides real health benefits to its customers helping one achieve mind and body balance through massage. Be on the lookout for their holiday package this season to help relieve the stress of the holidays for yourself and a friend.

HYATT REGENCY HUNTINGTON BEACH RESORT AND SPA 21500 Pacific Coast Hwy Huntington Beach, CA 92648 714.698.1234 www.huntingtonbeach.hyatt.com Enjoy glistening views of the ocean, as well as the amenities and treatments at Pacific Waters Spa at the Hyatt in Huntington Beach. Their Swedish massage is a crowd favorite, which incorporates a flourish of hot stones.

After enjoying a treatment, be sure to check out Aesthetyx, the retail collection sold at the spa that has been brought in from around the world that would make the perfect gifts for the holiday season!

AQUATERRA SPA AT SURF AND SAND RESORT 1555 South Coast Hwy Laguna Beach, CA 92651 949.376.2772 | www.surfandsandresort.com/aquaterra-spa Nothing compares to a day of relaxation at the beach.

Aquaterra Spa offers an array of treatments in an intimate setting, including eight treatment rooms, the Vichy Waterfall Room, ocean view couples’ rooms, a relaxation area by the fireside and more. The Winter Made Fresh Daily Treatment is a popular holiday special, which consists of a relaxing 50-minute Goatsmilk Buttercream Wrap followed by a 25-minute Persimmon and Brown Sugar Scrub.

THE SPA AT BALBOA BAY RESORT 1221 West Coast Hwy Newport Beach, CA 92663 888.445.7153| www.balboabayresort.com As the only waterfront resort in Newport Beach, Balboa Bay Resort is the ideal getaway during the holidays to retreat while still enjoying the beautiful Southern California weather waterside. Their Cranberry Sugar Scrub, which has a pleasant aroma and anti-inflammatory cranberries, is the spa’s most highly recommended treatment. *Please note: One must be a resort guest or Balboa Bay Club member to use the spa.

BURKE WILLIAMS 20 City Blvd W, Ste C3 Orange, CA 92868 714.769.1360 27741 Crown Valley Pkwy, Ste 211 Mission Viejo, CA 92691 949.367.9717 | www.burkewilliamsspa.com Burke Williams takes “spa experience” to the next level with nine locations in California, offering massage, body wraps, Brazilian waxes, facials, manicures, pedicures and more. Be sure

SPA MONTAGE LAGUNA BEACH 30801 S Coast Hwy Laguna Beach, CA 92651 949.715.6000 | www.montagehotels.com/spamontage Whether you’re a remedy seeker, healthy indulger, or simply in need of some R&R, Spa Montage tailors its menu to offer packages geared towards every type of individual. Take in the ocean breeze while enjoying the upscale atmosphere with the hospitality to match at Spa Montage, where the professionals here undergo rigorous training to ensure every guest’s needs are met. Their Elements of Wellness Signature Experience is only one of many services offered to help you achieve rejuvenation and improve your well-being this season.

SPA GAUCIN AT ST. REGIS MONARCH BEACH 1 Monarch Beach Resort N Dana Point, CA 92629 949.234.3367 | www.spagaucin.com While everyone is busy focusing on anyone else but themselves during the holidays, Spa Gaucin is a five-star spa experience, where you can come this holiday season to ground yourself. Try their Costa Del Sol treatment, a head-to-toe experience that begins with a hair treatment using Moroccan argan oil followed by a soothing scalp treatment and relaxing full body massage.

RENAISSANCE CLUBSPORT SPA 50 Enterprise Aliso Viejo, CA 92656 949.643.6700 | www.renaissanceclubsport. com/aliso-viejo Renaissance ClubSport is a high-end fitness resort with a full service spa—the ultimate health club destination in Orange County. Enjoy one full treatment, and have access to the whole wellness resort, which includes their 12,000 square foot fitness center, mind and body classes, steam rooms, saunas, a pool and more. Their spray tans are popular during the holidays to help achieve a golden glow to the skin along with their half and full day spa packages as gift picks.

SPA GREGORIE’S 200 Newport Center Dr, Ste 100 Newport Beach, CA 92660 949.644.6672 30212 Tomas, Ste 150 Rancho Santa Margarita, CA 92688 949.858.9455 | www.spagregories.com Spa Gregorie’s is the ultimate oasis. With two locations in Orange County and a third in Del Mar, each destination offers a new experience where one can escape the hustle and bustle of everyday life, as well as replenish the mind and body. Their Winter Wonder package is a December special, which includes a one-hour massage, classic facial, and lavender and sea salt manicure; a great gift for a friend or for yourself!

Feel Fabulous:

HOLIDAY HAIR AND MAKEUP TRICKS AND TIPS FROM NOEL SWEENY OF HEY SAYLOR COSMETICS

WRITTEN BY: JENNIFER LE HEY SAYLOR COSMETICS 949.439.5762 www.heysaylorcosmetics.com This one’s for the rebels, the frolickers, the fierce, flirty and the feminine! Like their mission statement, Hey Saylor Cosmetics is “An ode to every woman who believes in herself and knows how to get what she wants.” Noel Sweeny is a self-taught makeup artist and creator of Hey Saylor Cosmetics, who is passionate about one purpose: making women feel beautiful. Each individual product is meticulously formulated to help all women achieve an effortless and natural look for every occasion.

Tips and Tricks: Turn heads with Hey Saylor Cosmetics’ popular red lip stain, Rendezvous for Two, paired with a black dress for a bold and daring look this holiday season.

Using a primer as a solid base prior to applying makeup helps it last longer. Add the Age-Erasing Face Primer, Baby’s Butt, onto your list of products to try!

A gold shimmer eyeshadow and black eyeliner is a popular and elegant look to pair with red lips for the holidays that’ll make you look picture-perfect for the camera.

Use a translucent powder to prevent makeup from creasing.

Make the eyes pop with Hey Saylor Cosmetics’ Stay Put Gel Eye Liner in Star Struck that you can choose to apply for a smoky, or subtle look.

A nude soft pink lip paired with a smoky eye is a great color combination for the holidays.

Achieve a holiday glow with Hey Saylor Cosmetics’ Face Shimmer in Animal or Pour Some Sugar on Me – both of which can be applied to eyes, lips, or cheeks! | OCTOBER 2014 | 159

BEAUTY

“I like our Facialworks Ultra-Revitalizing Cream because it’s great for all skin types and most people have dry skin.”

Cue the bells and Christmas carols. With the holidays readily approaching, refreshed and revitalized skin for those photo-ops is an absolute must! Facialworks, an oxygen facial bar based in Newport Beach, has one goal in mind: accumulating only the best of skincare, and making it accessible, affordable and fun.

Meghan Mae Ellis is the skincare guru and founder behind Facialworks. With the holidays in store, there truly is no better gift than the gift of beauty.

Q: Can you tell us about your shop? How did the idea come about?

Meghan Mae Ellis: Facialworks was started because we realized there was a need for a fast and affordable facial place that catered to groups yet still delivered results. We saw that nothing like this existed, so we decided to build it!

Q: What services does Facialworks offer?

ME: Our signature treatment is our Oxygen Facial.

It’s super hydrating and great for the skin; plus it has no downtime so it’s perfect for busy people or before events. We also offer the HydraFacial, which targets acne, fine lines and pigmentation.

Interview With

Meghan Mae Ellis, founder of FACIALWORKS WRITTEN BY: JENNIFER LE FACIAL WORKS 1727 Westcliff Dr Newport Beach, CA 92660 949.877.1911 www.thefacialworks.com

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Q: Do you find a lot of people coming in more during the holiday season?

ME: Yes, people want to look their best during the holidays so our traffic definitely picks up!

Q: Does Facialworks provide holiday specials?

ME: We will run some holiday specials. Check our social media or sign up for our email list to stay up to date.

Q: What are your personal favorite items to gift?

ME: Free facial gift cards are number one of course!

After that, I like our Facialworks Ultra-Revitalizing Cream because it’s great for all skin types and most people have dry skin.

Q: Is there anything in particular that Facialworks offers that seems to be a crowd favorite?

ME: Our Double O2 add on is extremely popular.

For $10 more, you get a second pass of oxygen infused serum! It’s a must if you’ve been out in hot weather or traveling.

Q: Being a skincare guru, what are some of your skincare secrets?

ME: Well, if I tell you, they wouldn’t be secrets! Just kidding. Skincare is like working out. There are no shortcuts. You have to do it consistently to get results.

Here are a few musts: wear sunscreen, use quality products and get exfoliating treatments monthly.

Q: What is the most rewarding aspect of your job?

ME: Despite being a quick-service, we are able to achieve great results, especially for acneic customers.

We love seeing clients come in after a series of treatments with clearer skin. Seeing the improvement in their confidence is highly rewarding.

Q: What’s a typical day at Facialworks like for you?

ME: Well, I’m running a lot of the behind-the-scenes nowadays, so I’m not doing treatments as often. I spend a lot of time training our eight skinSTYLISTS so that the quality of treatment they provide is up to our standards. We are opening an LA location in the next six months, so I’ve got my hands full with that, too.

Q: Describe Facialworks in three words!

ME: Fun, social and convenient!

Get Gorgeous With SOCIAL DRY LOUNGE WRITTEN BY: JENNIFER LE SOCIAL DRY LOUNGE 2747 East Coast Hwy Corona Del Mar, CA 92625 949.423.7011 | www.socialdrylounge.com

Prepare to stun this holiday season with a full-on blowout and makeup makeover from every girl’s go-to destination, Social Dry Lounge. Experience the ultimate VIP treatment with some wine or mimosas as the stylists start your transformation. Social Dry Lounge stylists will wash, condition and style your hair to help you look camera-ready as you enjoy viewing a variety of fashion shows on your very own iPad. Give the gift of one of Social Dry Lounge’s packages to a friend or significant other, and look pictureperfect together!

Full Menu: FRONT COVER LOOKS

SOCIAL TREATMENT

Vogue $35 Cosmopolitan $35 Allure $35 Flaunt $35 Glamour $35 In Style $35

10 minute scalp massage $10 Rejuvenate treatment $20 Clip-in extensions $10

IN HOME SOCIAL TREATMENT Blowout $70 Makeup & blowout $135

HAUTE COUTURE Updo $65

NATURAL MAKEUP

TEEN VOGUE

Makeup $35 Eyes $20 Lashes $10

Tween blow outs (ages 12 & under) $25

GLAMED OUT Makeup and blowout $65

PACKAGES 3 blowouts (save $5) $100 | 6 blowouts (save $15) $195 12 blowouts (save $30) $390 | 24 blowouts (save $120) $720

MONTHLY MEMBERSHIP All include 10 percent off products and special invites to all VIP parties and events! Memberships are automatically charged to your credit card every month. They can be canceled at any time for any reason.

Social $60 2 blowouts

Socialite $120 4 blowouts

Princess $300 Unlimited

Dr. Sanjay Grover’s

Top Picks for

BEAUTY SUPPLY GIFTS

WRITTEN BY: JENNIFER LE

THE CENTER FOR AESTHETIC PLASTIC SURGERY 360 San Miguel Dr, #507 Newport Beach, CA 92660 949.759.9551 www.doctorgrover.com

As a Stanford-trained, board-certified plastic surgeon with over 20 years of surgical experience, whose patients range from top athletes, entertainers, business executives and diplomats to physicians from around the world, Dr. Sanjay Grover is the renowned expert when it comes to all things beauty. Dr. Grover provides each of his patients with both personalized attention and surgical excellence. His well-appointed and state-of-the-art facility includes a fully-appointed MedSpa offering Exilis Elite™, Vanquish™, VelaShape III™, Ultherapy®, CoolSculpting®, IPL/ Fotofacial RF Pro®, eMatrix Sublative™, CO2 Skin Resurfacing, injectable treatments such as Botox®, Restylane®, Juvederm®, Sculptra® and Voluma® and an extensive array of skincare options.

Dr. Grover’s MedSpa carries only the most innovative and effective skincare lines exclusively available through skin health professionals. Dr. Grover’s top picks for gifting during the holiday season to ensure your skin stays healthy and glowing include:

Teoxane/RHA™ Serum: This Fundamental Revitalizing Concentrate contains Resilient Hyaluronic Acid which is the highest concentration of hyaluronic acid available anywhere in the United States. The moisturizing power of RHA™, paired with a patented combination of powerful antioxidants, visibly brightens and revitalizes skin while reducing the appearance of skin fatigue.

ZO Skin Health/Brightenex™: This skin brightener and correcting cream is bioengineered to target all three stages of skin discoloration. It is formulated to, and is highly-effective in, evening skin tone and treating hyperpigmentation.

MyBody Skincare/Future is Bright™: MyBody’s products mimic how the body repairs, defends and heals itself in order to reclaim its balance. This lotion provides a level of comfort and protection for dry or aging skin to help it feel instantly rejuvenated. It can provide your skin with incredible softness while helping to diminish the unsightliness of wrinkles and other damage that is a result of aging.

DO Q: How did you get into this job? Has this always been your passion?

CW: I have a Master’s Degree in Hospitality Management. Yes, hospitality has always been my passion. I love to entertain and show my guests a great time.

Q: Give us a run-through of how things work. From check-in to check-out.

CW: I check in like a normal guest and run the gamut of services as any guest would. I order room service, sit at the bar, use the facilities and interact with as many staff members as I can. The only thing different from a normal guest is that I have a checklist of standard operating procedures. These brand standards are important in order to provide a consistent experience from one hotel to the next. I stay at the hotel for 24 hours. Upon check-out, I reveal my identity, at which point the staff’s mouths drop in shock. Once the jig is up, I meet with management to run-through my checklist.

Q: How many hotels pass?

CW: About half of the hotels pass and must get reinspected. We hold the highest standards and each hotel is expected to meet them.

Q: Do the employees ever try to bribe you out of failing them?

CW: Oh yes. I am bribed with a variety of things, including upgrades to swanky suites, but, of course, I cannot accept these offers.

Secret Shopper

HOTEL GURU, CRAIG WRIGHT, LIVES LIFE UNDERCOVER WHILE TROTTING THE GLOBE WRITTEN BY: ALEXA ERICKSON PHOTOGRAPHED BY: KARL GARRISON Craig Wright stood speechless as he peered over the edge of the cliffside lookout point in Laguna Beach, admiring the vastness of the shimmering Pacific Ocean.

Grabbing his phone quickly, he snapped several photos, shaking his head in disbelief that such a view existed. An international entrepreneur whose career takes him to some of the most exotic places in the world, he was humbled by the beauty of Southern California. And in retrospect, I sat back thinking: This is what makes people happy. If you choose not to score the landscapes of your travels, you’re free to love them equally.

Maybe this ability to not compare is Craig’s way of balancing his career, which revolves entirely around judging the conditions and standards of hotels. At 26 years young, he serves as a Quality Assurance Consultant for one of the world’s largest hospitality brands, jet setting from one establishment to the next, one city to the next and one country to the next. Easily defined by a suitcase and a plane ticket, Craig’s home base in Miami is a mere crash pad for days between travel. Living life undercover, Craig pretends to be a hotel guest, utilizing the amenities of the establishment in order to rate them based on a checklist of standard operating procedures. Did the room service come in a timely manner? Did the bartender take his drink order under five minutes from when he sat down? Upon check-in, was he offered to participate in their loyalty program? Craig can tell you anything you’d like to know about hotel standards—what makes a superior hotel and whose succeeding or failing. Whether he’s tucked away in a Bora Bora water bungalow, cruising the coast of Spain or climbing a snow-covered mountain in the Swiss Alps, he’s undoubtedly in-between evaluating hotels. Taking a break West Coast style, I sat down with Craig to crack the mystery of his profession and gain some insight on what to look for in hotel hospitality.

Q: How would you define your role as a Quality Assurance Consultant?

Craig Wright: I measure brand standards and levels of service. There are two main parts: Inspection, in which I evaluate the hotels cleanliness and conditions and Consultation, where I make recommendations from observations and experience with best practices.

Holiday Activities: 1 Dr. Seuss’ How the Grinch Stole Christmas at Segerstrom Hall: The whimsical world of Whoville is beautifully brought to life by an A-list creative team in this delightful musical production.

DATES: December 10th – December 14th www.scfta.org

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Q: What are some of the standards you look for? What is the most commonly made mistake?

CW: Each hotel has 64 pages of standards that include a variety of things, from depth markers in the pool, distraction patterns on glass to the lights being dimmed in the afternoon to reflect the time of day. At breakfast, the most commonly made mistake is servers not greeting you with both coffee and orange juice in hand.

Q: How often do you travel? What are some of the amazing places you’ve had the pleasure of visiting?

CW: I fly two or three times each week. Sometimes it’s a three hour flight, sometimes it’s a 20 hour flight. I recently had a trip overseas with a series of flights exceeding eight hours. Airplanes are never glamorous and this is the hardest part of the job. I’ve had the wonderful opportunity to visit some amazing places. Places like Vieques, Mauritius, St. Martin and the Middle East come to mind when I think of cool places I’ve been, but it’s some of the less glitzy destinations that have surprised me the most. Believe it or not, Chattanooga, Tennessee was one of my favorite destinations. There were several local markets selling local produce, awesome rooftop bars and even a Ben & Jerry’s.

Q: When you’re on “location” but not working, what do you do? There’s a lot to see in new places!

CW: My tourist philosophy is to walk fast and see lots. I have a good sense of direction and I like to know the various parts of town. This is helpful if I return to the city and also very useful in conversation. It’s always great to reminisce about my travels.

Q: Do you have any suggestions for hotel guests? What should they be looking for when they check into a hotel?

CW: Duvets. Ask for a fresh duvet. Most hotels don’t wash them after each stay.

Q: You spend an excessive amount of time on airplanes. Do you have any suggestions for traveling this holiday season?

CW: Use Clorox Disinfecting Wipes! While they do try (time willing) to clean the planes after each flight, they are not sterilized. And don’t forget to wipe down your rental car.

Since I started using Clorox Wipes, I’ve reduced the amount I’ve been sick.

Q: When you’re not traveling like crazy, where are you and what are you doing?

CW: Naples, Florida, at my grandma’s house. It’s nice to see my family and be around something consistent. I usually hang by the pool and relax. All the travel makes my mind race, so when I’m off, I try not to stress.

Q: Do you see yourself continuing at this pace for a long time?

CW: My schedule is crazy and I am rarely home. It is hard and it is exhausting.

But at the end of the day, I chose my field because I love to travel. It is my passion.

I couldn’t imagine sitting in a cubical or at a desk 40 hours a week. I feel blessed to be able to do what I love. It’s the most important thing.

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

Knott’s Merry Farm: With several new rides opened this year, Knott’s is sure to be a great spot to take in some holiday cheer and have a good time. Don’t forget to grab a made-to-order Maple Lollipop in Ghost Town’s Main Street, and save room for dinner at the legendary Mrs. Knott’s Chicken Dinner Restaurant. www.knotts.com

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4 The Nutcracker at Irvine Barclay Theatre: Presented by Festival Ballet Theatre, this breathtaking performance features dazzling colors and costumes, breathing new life into an age-old tradition.

DATES: December 12th – December 24th www.thebarclay.org

Give Back: Donate unneeded clothes and toys to charity or rescue missions. There are many families in need, especially during the holidays. Teach a child or friend why giving back is important. www.rescuemission.org www.ocgoodwill.org

Living life undercover, Craig pretends to be a hotel guest, utilizing the amenities of the establishment in order to rate them based on a checklist of standard operating procedures.

Holiday Events: The 35th Annual Corona del Mar Christmas Walk: This is a holiday festival and community tradition. The event is free to the public and includes a Toys for Tots toy drive, prizes and entertainment. Local shops and restaurants feature sales & specials. DATES: December 7th from 11am-4pm. www.cdmchamber.com The Christmas Boat Parade, Newport Beach: For over 100 years, Newport Harbor becomes illuminated with hundreds of grandly decorated boats in this festive five-day event.

It’s free to the public and viewed by 1.5 million people each year!

DATES: December 17th-21st www.christmasboatparade. com

CRAIG WRIGHT, Quality Assurance Consultant

Tree Lighting Ceremony at Fashion Island: Each year, this event gets bigger and bigger, with more than 10,000 spectators arriving each evening to view the tree, averaging 90 feet in height and adorned with over 17,000 holiday lights.

DATES: November 14th & 15th www.shopfashionisland.com The Discovery Science Center’s Science of Gingerbread Exhibit and Competition: Local companies, schools, families and organizations are invited to submit their gingerbread creations for the competition for the chance to win prizes.

DATE: Starting November 22nd www.discoverycube.org

Sugar Plum Festivals at the OC Fair: Sugar Plum welcomes the holiday season with gifts to warm the heart and accessories that make a home. Shoppers can find quality handcrafted merchandise made in the U.S. from more than 120 vendors, plus antiques and collectibles.

DATES: November 13th – 15th www.ocfair.com Tree Lighting at Montage Laguna Beach: This luxury resort always puts on a fabulous ceremony to kick off the holiday season. Arrive early and enjoy delicious hot cocoa and Christmas carolers, or stay overnight in one of their lavish oceanfront suites. It’s the ultimate way to spend a Californian Christmas. www.montagehotels.com/ lagunabeach New Year’s Eve Black Tie Gala at Balboa Bay Resort: Get fancy and ring in the New Year in glittering style.

Start the evening with champagne and a variety of delicious butler passed hors d’oeuvres. Then, move on to an elegant five-course dinner including wine pairings. www.balboabayresort.com New Year’s Day Brunch at SOL Cocina Newport Beach: New Year’s Day Brunch will be offered from 10am-3pm with a menu of Executive Chef Deborah Schneider’s Mexican brunch specialties and $3 mimosas on the waterfront. Live music will take place from noon to 3pm. www.solcocina.com

Holiday Afternoon Tea at the St. Regis Monarch Beach: A lavish holiday tea buffet featuring an international variety of tea, accompanied by delicious delicacies and pastries, starting in late November. www.stregismb.com

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

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Fiesta at Old Town Placentia’s Tamale Festival: Thousands flock to this community festival each year to enjoy the best handmade tamales in Orange County. This year will be the festivals 20th annual celebration. Enjoy live music and special performances.

DATE: December 4th www.oldtownplacentia.com

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Snow Summit and Bear Mountain Ski Resort: Do you want to build a snowman? Then head to Big Bear for mountain-time fun.

Snow Summit and Bear Mountain Ski Resort are both great options for skiing, snowboarding and playing in the snow.

If you take a beating on the mountain, soothe your aching pain with a pit stop at Big Bear Mountain Brewery, and sip on a ‘Little Beaver’ Cali Pale Ale. www.snowsummit.com www.bearmountain.com www.mountainbrewery.com

7 Residential Christmas Light Displays: Visit one of the best, located in Laguna Hills at 25473 Nellie Gail Road. This house is adorned with over 120,00 lights that are choreographed to music. Last year they had a Star Wars theme! This is also one of the only houses in California where you can also tour the inside of the house, while owners Andrew and Michelle Blount serve hot apple cider. www.orangecountychristmaslights.com Another digital wonderland can be found on Balboa Island in Newport Beach at 327 Sapphire Avenue. Home owner Greg Zimmerman first hooked his house up with computersynchronized lights in 2006, and continues to win admiration from visitors year after year. www.zimchristmas.com

Blades of Glory: Glide across Irvine Spectrum’s Outdoor Ice Skating Rink, located next to the Giant Ferris Wheel. www.skatespectrum.com

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Interview With

Scott Jussila, Retail Market Manager For ROOM & BOARD,

Holiday MUSIC PLAYLIST

SOUTH COAST PLAZA VILLAGE

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

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MY MORNING JACKET “I’ll Be Home For Christmas”

THE FLAMING LIPS “Christmas At The Zoo”

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“Father Christmas”

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Every year, the holiday season seems to creep up faster and faster, which can cause those last few days leading up to feel chaotic and stressful. With all the baking, cooking, cleaning, shopping and planning that needs to be done, the last thing you want to have to do is worry about your home not being holiday ready. This time of year is a chance for all of your family and friends to come over to your warm, inviting, holiday-ready home and admire all of the hard work that goes into the season. To make things easier for you this year, our friends at Room and Board have supplied some holiday tricks and tips so that you can be sure to have the home that all of your friends and family adore (and secretly envy you for) this holiday season!

THE KINKS

JEFF BUCKLEY “Hallelujah”

DESTINY’S CHILD “8 Days Of Christmas”

TLC “Sleigh Ride”

MARIAH CAREY “All I Want For Christmas Is You”

PAUL MCCARTNEY “Wonderful Christmas Time”

ELTON JOHN “Step Into Christmas”

Also, Frank Sinatra’s entire album, The Christmas Collection is a must-have for anyone’s holiday music collection, featuring classics like “I’ve Got My Love To Keep Me Warm,” “The Little Drummer Boy” and “White Christmas.”

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ROOM & BOARD 1661 W Sunflower Ave Santa Ana, CA 92704 714.549.5995 www.roomandboard.com

“Santa Claus Is Coming To Town”

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WRITTEN BY: NICOLE FERA

VARIOUS ARTISTS, THE ULTIMATE MOTOWN CHRISTMAS COLLECTION

| OCTOBER 2014

Q: When would you say is the best time to score Q: Can you tell us a little bit about your company? some holiday pieces for your home?

Scott Jussila: To us, modern means taking the best of the past and reinterpreting it for life today. We design SJ: It’s no secret that the holidays are a busy time for everyone and preparations seem to start our unique furnishings in this spirit, earlier each year! Getting a head start on creating items of exceptional quality Starting in October, decor and gift shopping will allow you to you’ll be proud to have in your home.The Room & Board enjoy your home for the entire holiday timeless quality of our designs is due in will showcase its season. Starting in October, Room & great part to the natural materials with new collection of Board will showcase its new collection of which they’re made: wood, steel, cotton, accessories that granite—natural materials that stand accessories that are ideal for home decor are ideal for home the test of time both physically and and gifting. decor and gifting. aesthetically. More than 90 percent of our Q: Are there any color schemes, patterns assortment is American-made. or specific looks that bring on the Q: Do you carry any holiday specific items?

SJ: For those looking for a more traditional holiday feel, you can’t go wrong with classic prints like herringbone or plaid. Room & Board offers a collection of washable wool throw blankets that are perfect for sprucing up a living room or guest bedroom at the holidays, or throughout fall and winter.

holiday spirit?

SJ: The holidays aren’t just about red and green anymore. Adding an unexpected punch of color makes your holiday decor festive yet sophisticated. Using your current decor as inspiration, bring in fun accents in oranges, blues, or purples to really make your space pop. Room & Board has fabulous choices in all hues!

Q: Do you have any holiday gifts available from your shop?

SJ: Room & Board is the perfect place to buy one-ofa-kind hostess and holiday gifts. Some of our favorites include our handblown glass vases and cozy alpaca wool throw blankets that come in a variety of colors.

Q: What are the best pieces to help keep things organized throughout the holiday season?

SJ: Room & Board has a whole assortment of items that makes organization stylish. A sleek tray on your coffee table is perfect for corralling TV remotes and other loose ends, and our modern ply magazine stand will keep all your favorite magazines and catalogs just an arm’s length away.

Q: What tips do you have for designing or decorating the perfect home for the holidays?

SJ: During the holidays, the two most important things to have are an inviting living or family room and a guest room that is ready for friends and family.

It doesn’t take much to freshen up a space. Adding new bedding, a comfy throw and fresh flowers in a beautiful vase instantly makes a room welcoming.

Q: Any customer favorites for the holidays?

SJ: Right now, customers love adding our accessories to their home during the holidays. Whether it’s a bold accent pillow, gold steel tray, or a plaid throw. They are all easy ways to add some new colors and design to your home during the holidays!

“During the holidays, the two most important things to have are an inviting living or family room and a guest room that is ready for friends and family.”

— Scott Jussila, Retail Market Manager

Top Flicks: CLASSICS & COMEDIES A CHARLIE BROWN CHRISTMAS: Still the cutest Christmas classic ever.

ELF: Fun for the whole family. Can they please make a sequel already?

Interview With

arpi torosyan, creative director of 24 CARROTS

BAD SANTA: For when the kids are in bed and you’re drinking some hot buttered rum.

WRITTEN BY: NICOLE FERA

Although the holidays are one of the most exciting, energetic and heartfelt times of the year, they can also make you want to pull your hair out with all of the stress and anxiety that comes along with them. So, how can you avoid all of the meltdowns and freak-outs on your loved ones this holiday season? It’s easy. Thanks to our friend, Arpi Torosyan, Creative Director of 24 Carrots, you’ll be ahead of the game this time around and able to pull off the perfect, stress-free get together for all of your family members and friends to enjoy and praise you about the rest of the year.

Q: So Arpi, tell me a little bit about 24 Carrots and how you guys can help our readers have their best season to date!

Arpi Torosyan: Well, first off let me begin by telling your readers what 24 Carrots is all about. Our company is the most sought-after Orange County catering and events company in Southern California. We offer unbelievably delicious food, unsurpassed personalized service and a genuine passion for helping people create unforgettable memories together.

Q: Being in this industry, I’m sure the holidays are some of if not the busiest times of the year. What makes you stand out during these times to all of your customers in the past and future to come?

AT: I think our creative staff and talented partners continually push for imaginative new ideas, making us one of the top trendsetters in the catering and events industry. Our friendly team’s refusal to compromise on quality means you’ll get the attention you deserve and your guests will get an experience they won’t be able to stop talking about. That’s what we pride our company on.

Q: It sounds like you have plenty of experience with making sure that your clients have the smoothest experiences during those chaotic weeks. What tips or tricks can you give to our readers at home for these upcoming holidays?

AT: Well, as we all know the holidays are the perfect time to host parties, cook your favorite meals and make special memories with friends and family. While it’s everyone’s favorite time of the year, the holidays also come with a lot of stress; decorating and cooking for 12-plus is not easy! The best way to tackle hosting is organization and prepping ahead of time. I would say that is the biggest trick that anyone can use.

Be Prepared Ahead of Time. Additional Tips and Tricks From Arpi Torosyan of 24 Carrots.

Set your table early: Your table can be set days, or even a week ahead of time. I always suggest investing in nice linen and chargers that you can leave on your table the entire season. This is a real time saver, especially in between holidays.

Linen napkins are key: Linen napkins can also bring

in a special touch to your table and add a layer of contrast, color and décor. A napkin treatment is an added little detail that will wow your guests, but doesn’t take a lot of time or money. Tie your napkins with twine and cranberries, top with pine cones, or add a fun fruit or vegetable that goes along with your menu/theme (artichokes, for example). I always like to make place cards for guests and prop on the table with cinnamon sticks.

Choose meals that you can prep and platter in advance: Getting most of the food you plan to serve prepared early ensures that you have little to do when guests arrive. This will save anyone the stress of having to play host, entertainer and personal chef all at the same time.

Hors’ d’oeuvres can be a lifesaver:

It’s important to platter some hors d’oeuvres so your guests can enjoy drinks and small bites while you are putting the finishing touches on your main dishes. This keeps people happy, busy and out of your way while you finish up your soufflé or sprinkle those last seasonings on your mashed potatoes. Our favorites are a cheese and charcuterie platter, and Mediterranean spreads such as hummus, baba ghanoush and olive tapenade—all served with crackers and a fresh baguette. These hors d’oeuvres are great because they can be store bought and will look great as long as they are transferred onto slate, wood boards and mini decorative bowls.

Avoid time-consuming entrees: For example, a prime

rib roast can be marinated ahead of time, put in the oven and taken out and served when your guests are ready for dinner.

Gourmet comfort foods such as mac and cheese can be set in a pot with the boiled macaroni, sauce mixed in and ready to be cooked as guests are enjoying hors d’oeuvres. It is important to note that you should always stay away from risotto-like laborintensive meals when serving a large group.

24 CARROTS CATERING & EVENTS 17851 Sky Park Cir, Ste F, Irvine, CA 92614 (800.717.1545 | www.24carrots.com)

THE NIGHTMARE BEFORE CHRISTMAS: Tim Burton’s enchanting holiday classic.

THE FAMILY STONE: For when you’re over watching Love Actually.

RUDOLPH, THE RED-NOSED REINDEER: Because Christmas isn’t complete without watching some ’60s stop-motion animation.

THE SANTA CLAUSE: Tim Allen’s improvised Santa Claus performance has been warming our hearts since 1994.

HOME ALONE: Macaulay Culkin may be busy these days, rocking out in his band and wearing Ryan Gosling t-shirts, but we will always remember him as that adorable 8-yearold boy, fearlessly defending his home with the best booby traps ever. | OCTOBER 2014 | 169

Wrap it Up: Interview With

Candy Hirte, owner of WHERE’S THE PARTY? WRITTEN BY: NICOLE FERA WHERE’S THE PARTY? 270 East 17th St Costa Mesa, CA 92627 949.722.1803 www.wheresthepartyoc.com

As if finding the perfect gift for each person on your list every holiday season isn’t a challenge enough, you also have to find the perfect way to wrap it all up! We all invest so much time in shopping and preparing that the presentation of the gifts should be just as special. However, time, money and creativity can be a challenge, so to help us out this year, Candy Hirte of Where’s the Party? has shared some of her tips and tricks to make holiday wrapping this year a breeze.

Candy started Where’s the Party? 24 years ago with just a few employees, providing balloons and cards. Now, she is the proud owner of a 6,000 square foot store that provides wedding essentials, invitations, unique gifts, party supplies, balloons, gift-wrapping services and home décor. They’ve come a long way and now provide any and all party needs that you may have. With Candy’s expertise, there’s no way you won’t nail your holiday gift wrapping this year!

Q: Candy, what can you say is the best way to wrap your holiday gifts this season for friends and family?

Candy Hirte: The best way to wrap your holiday gifts this season is to stick to one color theme. One scene keeps your gifts looking beautiful and elegant and stacking multiple gifts creates a dramatic effect.

Q: With so many choices and different kinds of wrapping paper, how can you choose the best kind for this year?

CH: Stripes, polka dots and chevron patterns are very popular. Also, it’s important to remember that a little glitter goes a long way for a bright, stand out look. We find very unique paper from England as well.

Q: For those who lack the time and/or creative energy, what is the easiest way to jazz up your holiday gifts?

CH: Embellishments and great gift tags are an easy way to add something special to all of your gifts without investing too much time or energy. Something different on each present also adds a personal touch for each of your loved ones.

Q: Any money saving tricks that you can share to help our readers on budget?

CH: One of the easiest ways to save money is learning how to properly wrap so that you don’t waste too much paper. You’d be surprised how much further one roll of wrapping paper can go when you use every inch!

Q: And for those fun, wacky aunts out of there, do you have any “out of the box” wrapping ideas that they can impress the family with?

CH: I would say skip the box all together and invest in some burlap bags with personalized tags. The presentation by doing this is great because you can put all of the wrapped boxes inside and then bags can easily get reused and recycled for next year or any other gifts you’ll give throughout the year.

Q: Any ways to get around wrapping anything at all? Since, if our readers are anything like myself, wrapping paper can be a challenge!

CH: An easy way to get around that and to save a lot of time is to buy decorative boxes that you can just put your presents inside, seal up and be ready to go!

Cello wrap is also a nice, easy touch, especially when paired with some ribbon.

And, of course, the easiest thing you can do is bring all of your gifts to Where’s the Party? and have our professionals take care of everything!

PHOTO PROVIDED BY: Flo-Foto

do

October 2014

175 DO EXPERT Paddling for a Purpose, An Endearing Interview With Philanthropist and Ocean Enthusiast Jack Shimko

180 ESCAPE Gaining a Healthier Perspective on Staying Thin

186 FEATURE Stop SAM CoFounder, Luke Mysse, Hits the Pavement for a Good Cause

192 FIRST TIMER’S GUIDE Running Through Colors at the Most Upbeat Paint Race Around

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FIRST TIMER'S GUIDE Taste the Rainbow

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OCTOBER 2014

paddle power Ocean Enthusiast and Philanthropist Jack Shimko paddles for life WRITTEN BY: ALEXA ERICKSON | PHOTOGRAPHED BY: ANH NGUYEN

www.weareocean.org | OCTOBER 2014 | 175

THE EXPERT JACK SHIMKO Owner: We Are Ocean

Since: 2013

C

ancer isn’t something you plan for. You’re living your life accordingly and then, suddenly, your world is turned upside down with the “what-ifs” that the disease causes.

For Jack Shimko, a Newport Beach native and ocean enthusiast, the questions of uncertainty found their way from confusion and fear to a fuel of encouragement to find what he could plan for and what he did have control of. He would beat cancer and he would find a fuller and more philanthropic lifestyle to share with other ocean lovers like himself.

The news had knocked the wind out of him. Diagnosed with Stage 3B Hodgkin’s Lymphoma just days after his 29th birthday in 2009, Jack’s aquatic lifestyle, including an upcoming surf trip to Mexico, was halted and replaced with an intensive regimen of chemotherapy and radiation. Told to stay out of the water due to his low white blood cell count, Jack worked around the system, replacing surfing with stand up paddleboarding, because, though he was told to stay out of the water, he wasn’t told not to stay on top of it. Finally, 16 weeks into his treatments, Jack got the OK from his doctors to actually be allowed to paddleboard. A week following the good news, Jack drove up to San Francisco to compete in the World Paddle Board Championship. Though finishing dead last and catching a bout of hypothermia, he still found the healing powers of the sport and the ocean, finishing with a huge smile on his face.

Jack has been cancer free since his completion of treatment in 2010 and has since created a rather comprehensive list of accomplishments, including paddling over thousands of miles to raise cancer research funds. We talked to Jack about his journey from cancer diagnosis to launching his inspirational non-profit foundation We Are Ocean, and the positive effects it has had not only on himself but others as well.

"Our mission is to improve the lives of cancer patients and survivors through ocean-based active lifestyle camps and experiences."

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"I had always participated

IN PHILANTHROPY EVENTS BUT ONLY AS AN OUTSIDER OR TO SUPPORT SOMEONE ELSE THAT WAS AFFECTED BY SOMETHING. MY ATTITUDE CHANGED THROUGHOUT MY OWN TREATMENT AND EXPERIENCES IN THE WORLD OF CANCER."

Q: What was your life like before your diagnosis in 2009?

Jack Shimko: I was extremely active and adventurous.

I did not have many fears and pushed my limits more often than not. I also owned and was the creative director at a small creative design co-op in Santa Monica. I recently sold it to focus on raising my daughter in Newport Beach and work full-time at We Are Ocean.

Q: Did your attitude towards a life of philanthropy come after your diagnosis or had it always been something you desired to take part in?

JS: I had always participated in philanthropy events but only as an outsider or to support someone else that was affected by something. My attitude changed throughout my own treatment and experiences in the world of cancer.

Q: Tell us about these charitable endeavors: Paddle2Live and We Are Ocean.

JS: Paddle2Live was a project that started in 2009.

It was developed while undergoing chemotherapy at UCLA, and the project that led me to form We Are Ocean, a public benefit non-profit organization based in Newport Beach. Our mission is to improve the lives of cancer patients and survivors through ocean-based, active lifestyle camps and experiences.

Throughout the Paddle2Live project I paddleboarded thousands of miles and raised awareness and funds in partnership with LIVESTRONG, the UCLA Jonsson Cancer Foundation Center and the John Wayne Cancer Foundation.

Q: What changes have you seen in yourself since you founded We Are Ocean?

JS: The biggest change is that I gave up my career to work full-time for We Are Ocean and help other cancer patients and survivors. It was a big deal to my family

and myself to take this step but I believe that there is a need for the types of things that we can offer.

Q: What has your favorite experience been within Paddle2Live and We Are Ocean?

JS: It’s hard to say. I thrive when things get tough, so my favorite would have to be Paddle2Live 2011.

However, crossing the 32-mile Molokai Channel last summer with my great friend Patrick Towersey, for We Are Ocean, was pretty cool! The channel put us in line and really made us both understand the power of the ocean.

Q: What events/adventures are you proudest of?

JS: CAMP WAO ON CATALINA ISLAND! It’s not so much a goal, but more like a reality of what we can offer to cancer patients and survivors this summer and many summers to come. Patients and survivors will be introduced to many new and exciting oceanbased disciplines such as: surfing, sailing, stand up paddleboarding, traditional paddleboarding, outrigger canoeing, kayaking, snorkeling, fishing, diving, ocean navigation and ocean safety. Amongst their time on the water, our camp is designed to let cancer patients and survivors share and heal together while out in the elements. We are trying to form an ocean-based, postcancer community. Our camp is an integral step in that reality.

Q: How can people get involved in your foundation?

JS: People can join We Are Ocean by becoming a part of Team WAO, where you can set your own goal, create your own WAO page and help fundraise. People can volunteer for events, experiences or camps. People can donate. Small businesses can host an event and participate in our third party fundraising platform.

There are many ways and all on our site: www.weareocean.org

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THE

summer OF MY AN UNRAVELING OF DIET-DONTS THAT ONLY EXPERIENCE CAN RENDER

WRITTEN BY: ERIK HALE

| OCTOBER 2014 | 181

ne thought has recurred to me every single spring since I turned 13. This single thought has preoccupied my time and pushed aside headier aspirations. It has forced me to eat gallons of cabbage soup, do push-ups on vacation and keep shorts in my closet that are two waist sizes too small. That thought was with me again this spring nearly three decades later: THIS WILL BE THE SUMMER THAT I WILL BE IN AMAZING SHAPE. One might think that 29 successive years of failure might dissuade me. A rational 42 year old might embrace his God-given endomorphic stature and spend his time working on things that he can change.

Unfortunately for me, rationality does not live in the same city as my gut, nor have they ever met. I woke up this January 2nd with nearly the same aspirations as that slightly pudgy pubescent boy did so many years ago: this will be the year.

The few tastes of success that I have experienced, including finishing Army Boot Camp in 1989 and that spring I had not one but two cases of horrific food poisoning, have given me the same amount of hope I approach every Blackjack table with—just enough.

The spring of 1985 (the first year after I watched the amazingly fit athletes compete in the Olympics) was my first take at “getting ready” for summer. My best friend Carl and I made a program to “lose weight” and “get in shape.” Instead of following one of the trendy diet or exercise programs, we decided to come up with our own. For nearly three weeks we decided to limit our daily caloric intake to 500. Our diet plan was easy: skip breakfast. Split a can of Campbell’s Chicken Soup for lunch and then share a packet of Saltines for the rest of the day. Genius. We wanted to lose weight fast so we decided we would bike everywhere. There was a hiccup, however. We only had one bike. Imagine, if you will, what our neighbors and friends must have thought when they saw one slightly chubby kid (me) on his bike pulling a much larger and chubbier friend behind him on roller skates. Year one was not a complete failure. My hunger and lack of six pack abs taught me that starvation would not work. Or did it?

In the spring of 1995, after a full decade of failed diets and gym memberships, I found the answer. I found it (where you could usually find me) on the couch watching TV. Chrissy, the blonde roommate on my all-time favorite sitcom, “Three’s Company,” was whittling away her waist, toning her core and tightening her butt with the help of the ThighMaster.

This has to work, I thought, so I ordered a ThighMaster.

There, I said it and it wasn’t easy. It took almost a half hour of me pacing behind my garage on the cordless house phone with the long extending antennae before I was assured it was being sent. I ended up paying shipping and handling too. I have never understood why I have to pay someone to “handle” my product but that is another story. Since I was sure that this summer would be the one I would achieve my perfect body, I decided I would make sure to add a “diet” to my exercise. Luckily for me, there was quite the diet

I have a friend from my days in the car business that is 52 years old and in amazing shape. The kind of shape that probably makes him do curls in front of the mirror in the gym. The kind of physique that makes you want to take your shirt off. If I looked like that I would be tempted to take off my shirt in church.

I pulled him aside a few years back and asked how he did it. Was it soup? Of course it wasn’t. Five days a week in the gym was the first thing he told me. That sounded like a death sentence. I was not a gym rat.

I was more of a gym unicorn. You never saw me at the gym.

recipe being passed around my office: The Cabbage Soup Diet. Perfect. I bought all of the ingredients (cabbage, carrots, onions, tomatoes, blah, blah, blah), found my biggest pot and boiled enough soup to last the week. I spent 30 minutes a day on the ThighMaster, five minutes a day slurping massive bowls of what was essentially vegetable soup and the other 23 hours thinking about food. I even woke up in the middle of the night thinking about food. Still, to this day, I have an aversion to cabbage and soup.

In the spring of 2005, I was much older and wiser.

I had a great job that kept me busy for 70-80 hours per week and a belly that was being fed a steady diet of stress. I worked so much that I was literally falling apart. Just kidding. I know the difference. I was figuratively falling apart but it felt very literal. I was working at Fletcher Jones Mercedes and they had installed an awesome employee only gym. With my schedule, however, it seemed merely there to mock me. I eventually met a trainer at that gym. He was 50 but as with most trainers, had the body of a 25 year old. Not my 25 year old body, but somebody’s.

This Bostonian possessed a “wicked” sense of humor and a ponytail. How could I go wrong? Over a period of months that spring, his program helped me. I was successful enough to afford to have him come to my house three days per week and smart enough to not start eating soup again. The program (don’t start laughing Jason Bogle) was stretching. Yes, a complete routine that involved minute long, yell-yielding stretches of every (whoa, nearly every) muscle in my body. I immediately felt better. I could now stand without the assistance of Advil. But was this really my new definition of success? I was losing my battle against “father time.” I had given up the hope of ever looking “hot” in boxer briefs and was now content with simply standing pain-free. Should I just give up and let this old “shade porch” protruding above my belt grow? Should I buy larger pants and cut off the tags? What about pleated khakis? Maybe it was time to start hitting the buffets during happy hour. Was this the end?

And here we go again. It’s 2014. I’m 42. The brown hair I have left is accented with grey (along with another shade of brown that comes out of a bottle of hair color for men that only hides “part of the grey”). I make a weird moaning sound when I put on my socks and I have started snoring (when I do sleep) like that uncle you make fun of. Do I dare try again?

Of course. Because…this will be the summer that I am in amazing shape.

“Was that all?” I asked. It wasn’t. His eyes started dodging around to see who was looking. He pulled me away from any prying ears, and then looked both ways before starting to speak.

“ “

” HE SAID. ?” I ASKED BACK.

“ ” HE SAID. “Oh, one of those guys,” I responded as my gears started turning. One of those guys that was always saying “I’ve never met Mr. Bonds or Mr. Sosa.” It took a minute to sink in. I could have been taking something all along to get into the shape I wanted.

Why had I been trying all of these crazy schemes when something so obvious would have helped me?

Then it felt like cheating. All of the news stories were about guys “cheating.” I wasn’t a cheater. I dismissed the idea and bought more exercise videos. Have you ever heard of “8 Minute Abs”?

This January, when I was making my 29th attempt at the same resolution, it hit me. I was going to cheat. I wanted my abs to be shipped to me from Florida. In the famous words of the Soup Nazi, “No soup for you!”

I called up my old friend (I am positive that when he answered he was at the gym; probably doing curls) and asked him for the number of his connection in Florida. I called him the next morning, doubting if I should have given him my real name. Alan works at a company called “Space Lab” (name changed to protect whatever) and was very helpful in ascertaining my situation. Did I sleep well? Not at all. Did I have belly fat? Duh. Did I lack energy and sex drive? Yes, and I could always use more of the second. I was a perfect candidate. It seemed that helping people who were getting old, fat and tired was their specialty. Alan signed me up for a 16 panel blood test right around the corner from my house and I arranged a physical.

I then waited for my results.

Alan emailed me a novel—maybe more of a short story, but it was a lot to take in. He had sent me 12 pages and we were now on the phone going over my list of ailments. Liver functionality was not optimum.

Was I supposed to stop drinking? Hardly. Vitamin D was low (hard to imagine that with how tan I was) and then, at the bottom, amidst a swirl of numbers and charts was the biggie: low testosterone. On an optimum range of 750-1150, I was scraping by nearest the Mendoza Line. I was at a meager 520. My poor little soldiers. How was I able to get out of bed, much less crawl into one? (wink)

ALAN TALKED TO THE DOCTOR AND EMAILED ME THE NEXT DAY WITH WHAT I SHOULD BE TAKING. It was quite a list:

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u Anastrozole 1mg: Take one cap daily for first two weeks then go to five times per week (keep estradiol between 12-20).

u Testosterone Enanthate 200mg x 10ml: Take 1ml per week *Currently has very deficient testosterone

u Omega 3 100 mg (adjust cholesterol)

u Vit D3 50,000 iu

u CoQ10 1000 mg (adjust cholesterol)

u DHEA 50 mg

u Sermorelin GHRP2: Dial pen to eight units (4clicks) and take nightly before bed. *Optimizes igf-1, helps sleeping patterns, aids in healing/recovery, body fat reduction, etc. (will really help alleviate Mr. Hale’s major symptoms – weight, sleep)

u Glutathione 30ml (lower kidney / liver enzymes) u Choline/Inositol 375mg (lower kidney/liver enzymes) u Tri-Amino x 30 ml

"MY BODY WAS CHANGING. I WAS SLEEPING LIKE AN ASTRONAUT ON A DEEP SPACE MISSION. I FELT VIBRANT, ENERGETIC AND FRISKY. I ALSO FELT CRANKY."

| OCTOBER 2014 | 183

I did as I was instructed and then carefully unscrewed the large needle and reattached the smaller one. I watched the video again, wiped my right cheek with an alcohol swab and positioned myself in front of the bathroom mirror. I brought the needle to my backside and immediately started angling for a better positioning in the mirror, which caused me to start twirling like a puppy chasing his tail. I simply could not catch up with my butt.

After several more tries I realized that I would have to find a doctor to inject me.

That night I took all of my supplements, found a doctor to inject the testosterone the next day and finished my now nightly ritual of injecting myself with a diabetic pen in the stomach with Sermorelin.

I handed over my AmEx number and waited.

Everything was to be shipped overnight. I was on my way. But at some point over the past few days my focus had shifted. At 42 I was starting to worry less about my abs and more about my arteries; less about my biceps and more about my vitality. When the package arrived I could not wait to open it. I tore open the package with my teeth (not going to the dentist is another story altogether). There were more bottles than I could immediately count and packages of needles. After serving this country in the US Army I had gotten used to needles, but the sheer amount of them staring back at me from the FedEx envelope was still startling. I was beginning to realize I had to medicate myself. I called Florida in a panic. “How do I do this?” I asked. “What is this for?” Alan calmed me down, reminding me of our previous discussion and where his levels were when he first started.

I unpacked the boxes and laid all of the ingredients for my better health in front of me—vitamins on this side, vials on the other. Needles go here and smaller needles go there. I could handle this. The next day I watched a lot of YouTube. My search history was riddled with questions that included “How do I inject myself with steroids?” and, “How do I inject myself without hurting myself?” There are a surprising number of videos on the subject. I took the big needle out of the package and read the instructions. Thankfully that six inch needle was only for extracting the testosterone into the syringe.

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| OCTOBER 2014

That evening, for the first time in two years, I slept through the night. No, not just slept through the night, but left the planet for ten hours. It was amazing. I had been sleeping so terribly that I had been through four mattresses in the past two years. It had to be the bed. I would toss and turn. I would ache. I would fluff pillows and stretch. Nothing worked. I even tried sleeping the opposite direction on my bed (my girlfriend must have thought I was crazy), because I thought our floor was crooked. That night of sleep changed my entire opinion on health. I felt better the next morning than I had in years. I was a new man.

Forget the perfect body—I wanted perfect sleep!

Just to fast forward a little. Sermorelin is amazing.

Sermorelin (trade name is Geref) is a growth hormone releasing hormone (GHRH) analogue. It is a 29-amino acid polypeptide representing the 1–29 fragment from endogenous human growth hormone releasing hormone, and is thought to be the shortest fully functional fragment of GHRH. It is used as a test for growth hormone secretion. It is also used as a doping substance in sports (Wikipedia).

I knew it was for cheaters, but it didn’t feel like cheating to me. I mean, I wasn’t planning on riding a bicycle in a race through the Alps or trying out for the Dodgers anytime soon. I just wanted to feel better. I just wanted to be in great shape for summer.

Sermorelin was allowing me to sleep through the night. It was making me feel 29 years younger.

The testosterone was something completely different.

It started to alter me both physically and emotionally.

I had started going to the gym (not nearly at the rate I needed to), twice a week for half an hour each session.

I know right? The first week was still as painful as any week I had tried in the past few decades. The first week is always hard, but I did notice a difference—I wasn’t sore after. As the weeks progressed, I could lift more weight, tackle more reps and that feeling that enters your muscles, that makes you exhausted, that “burn” would rarely be felt. I could do this all day. I mean, in thirty minute bunches twice a week I could do this all day. My body was changing. I was sleeping like an astronaut on a deep space mission. I felt vibrant, energetic and frisky. I also felt cranky. I didn’t feel tired cranky, but more like, “yell at the person in the car next to you” cranky, and, “yell at an operator at Yosemite for not giving me the special rate” cranky.

I was also exploding at my girlfriend for no reason.

Maybe not even just cranky, but borderline crazy. I was living outside of my norm. Was it “roid rage”? I called Alan immediately.

“

!” I YELLED BY ACCIDENT.

“ ’

”

“ “

” HE RESPONDED. ’

” I FOUGHT BACK.

Alan wasn’t going to be able to help me. Alan was just like the soup. I decided to warn my girlfriend, keep control of my emotions, finish my cycle and then lay off the testosterone for good.

I am now 20 weeks into my attempt to look great for summer. I have been off testosterone for 10 weeks.

I have dropped 14 pounds—most of it from my gut.

I sleep soundly every night (which is saving me thousands in mattresses). My last blood test showed my testosterone level was nearly 1000 (equivalent to that of a caveman) and looks like it is going to stay up there for a while. My liver and kidney enzymes are back in line and I feel amazing. How I look is something for debate. My girlfriend says I look amazing (that is one of the reasons she is my girlfriend), my friends have noticed the weight loss and I feel better about myself.

The funny thing is that as I finish typing this, I still see the same chubby 13 year old staring back at me that I have always seen. Maybe I don’t need to lose weight. Maybe the man in the mirror does.

LUKE MYSSE CO-FOUNDER OF STOP SAM, ORGANIZER OF CYCLE CAUSE

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| OCTOBER 2014

WHERE THE

Rubber MEETS THE ROAD LUKE MYSSE IS LOGGING MILES TO STOP HUNGER

WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHED BY: JEFF FARSAI

Seven years ago, Luke Mysse hit a road block. Standing at a hot dog stand, he found himself questioning his career path. He’d successfully started his own design firm, Crossgrain, in 1996, but while his business continued to thrive, he found himself victim to a passionless job.

| OCTOBER 2014 | 187

“I’VE BEEN GIVEN CREATIVE ABILITY for whatever reason. It’s not just about using the abilities for my own gain; it’s about leveraging them to help others.”

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TIMER’S GUIDE

Covered in Colors at the “Happiest 5k on the Planet” 192 |

| OCTOBER 2014

“In the midst of my triumphant ‘WOOOOYEAAHHHH!’ my mouth was directly targeted and successfully hit, bringing a whole new meaning to the phrase ‘Taste the rainbow.’”

WRITTEN BY: JESSIE DAX-SETKUS PHOTOGRAPHY PROVIDED BY: FLO-FOTO

R

ainbows. Everyone loves them. As a child, they came to me during Saturday morning cartoons when I’d watch The Care Bears, a rainbow-infused show I dreamt about long after the segment ended. I longed for Funshine, Love-a-Lot and even Grumpy Bear to swoop down from the clouds, invite me into their cloud car and take me away to Care Bear Village. I wanted to ride over the rainbow and then glide down it like a playground slide (The Care Bears did it so naturally that it became an essential item on my to-do list). Unfortunately, my dream never came to be. I guess there were other six year olds picked to ride to Care-a-Lot Castle.

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M

any years later, however, after having pushed the idea of experiencing a rainbow beyond the sight of its brilliant colors in the sky completely out of my brain, I suddenly found myself being pummeled, walloped, bushwhacked, spattered and pelted by them.

The Color Run was something I had heard legendary tales about. Founded in January 2012, the self-proclaimed “Happiest 5k on the Planet,” broke ground in Phoenix, Arizona and reprised in 50 other American cities that year. Founder Travis Snyder claims that he received inspiration from both Disney’s World of Color and India’s Holi Festival, a Hindu festival signifying victory over evil, the meeting of others, the repairing of ruptured relationships and the simple enjoyment of play and laughter. People grab handfuls of color and throw them at one another—proving to be a messy, but fun-loving day.

When I was recruited for the Color Run, I was beyond excited to get bombarded with color, enlisting my best friend, brother and sister to join in on the fun. Ready to run, I showed up decked out in my Color Run shirt, aviator sunglass, Color Run bangles and gnarly headband. After dancing to some blood pumping music, we were off, the wind whipping through our hair, our legs galloping off the ground, the music blasting into the heavens, screaming Europe’s “The Final Countdown” until it was nothing but a faint whisper behind us. Then it happened. The first color zone appeared and we were so excited that we vigorously began picking up speed to experience maximum velocity while being hammered with fistfuls of yellow-dyed cornstarch. This is when I realized I had made an enormous mistake.

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Color Run

MUST-DOS

1

Register online

2

Pick up Color Run gear before the event day. It will save you time and stress the day of the run…you will thank me later.

3

Wear white and your Color Run gear when showing up.

4

Show up an hour before your start time—parking is a beast and a TON of people are psyched to get their color on!

5

Plan to get obliterated in color…it’s more fun to try to get pummeled by it…and there’s no avoiding it.

6

Make up inventive ways to get colorful—it really is hilarious.

7

Grab a bag of color at the end of the run and have a color fight; you will feel like you are seven again…and it is awesome.

8

Partake in the various food trucks available and dance to the live music. Chances are there will be a few more color fights.

A Colorful History 2012 Runners Get Colorful! The first Color Run event is held in Phoenix, Arizona with 6,000 participants. By the end of the year, The Color Run is held in 50 different North American locations and has over 600,000 participants.

The Color Run’s primary goal is to bring people together to run in the “Happiest 5k on the Planet.”

2013

1

Color Run RULE #1: If there is nothing else you remember from this entire experience, remember this…do NOT forget to close your mouth while running through the color zones. I know you are caught in the heat of the moment and all, but don’t make this rookie snafu…it’s bad news.

In the midst of my triumphant “WOOOOYEAAHHHH!” my mouth was directly targeted and successfully hit, bringing a whole new meaning to the phrase “Taste the rainbow.” After coughing up a few clouds of yellow dust, we were off to get loaded with my absolute favorite color: pink. Blondie’s “One Way Or Another” blared on the speakers, taunting me with the lyrics, “I’m gonna getcha, getcha, getcha, getcha.” And as I ran faster in a flurry of excitement, I found myself inadvertently tearing through a row of high-fivers.

2

Color Run RULE #2: The bigger spectacle you make of yourself, the more the color throwers will target you. They live for this.

Colors Fly Internationally! Over 170 events in 30 plus countries are held across North America, South America, Europe and Australia with plans to expand into Asia and the Middle East.

2014 Colors Meet Kaleidoscope! The Color Run introduces its Kaleidoscope Tour, which gives runners a limited edition Kaleidoscope gear bag/race kit. The run is packed with kaleidoscope adventure including killer photo ops, gnarly tunnels to run through and a kaleidoscope themed party at the end of the run.

Where Does the Happiness Come From?

THE COLOR RUN WAS INSPIRED BY: -Holi: A colorful festival held around the Vernal Equinox in India celebrating the triumph of good over evil. People throw handfuls of color on each other with the intention of nothing other than laughter and happiness.

-World of Color: A nighttime show in Disney’s After making it through the endless train of high-fives, I gleefully raised my arms above my head, slowing my pace to become fully enveloped in the parade of pink…and enveloped I was. The color throwers decided that I was making the biggest production out of this color zone, obliterating me with pink powder. Accepting this fate, I grabbed my brother’s arms and threw them in the air, equally putting him on display for an endless pounding of pink. The four of us repeated this behavior through the blue zone, getting demolished with blue pigment.

We then headed for the final color zone, purple, where we made the biggest scene of all.

3 The Color Run has now expanded to over 30 countries in North and South America, Europe, Asia and Australia and holds over 170 events annually.

The Color Run gives back to the community by donating to Global Citizen, a non-profit dedicated to ending world poverty by the year 2030.

FOR ALL EVENTS, VISIT: www.thecolorrun.com

California Adventure complete with large, colorful water fountains, LED lights, mist screen, lasers, projections of classic Disney movies, music and fire nozzles—makes “The Happiest Place on Earth” even happier.

Perks of the Party: WHAT DO YOU GET FOR YOUR MONEY? -Swag Bag: You’ll receive a t-shirt, tricolor headband, sling bag, colorful bangles, color packets and temporary tattoos!

Color Run RULE #3:

-Gourmet Food Trucks: They cost a little extra but

When it comes to color, there are no regulations. As long as you are not doing anything dangerous, you are in the clear. Insane behavior is encouraged.

-Extra Color Bags: They don’t call it “The Happiest

“Why don’t we make purple ‘snow’ angels?” my sister encouraged.

This idea was not only well received by our posse, but by many other groups running in. We flopped to the ground, rolling around as if we were suddenly seven again. The rest of the runners quickly followed suit and a chorus of laughter broke out as we lay covered in layers of cornstarch. I guess they call it the “Happiest 5k on the Planet” for a reason!

We eventually collected our composure, continuing on to the home stretch. Sprinting forward, we triumphantly passed through the vibrantly hued finish line, getting handed our own bag of color.

Dancing and singing to the music, everyone began throwing handfuls of color at each other, leading to an epic color fight. It was pure madness! After all that blood-pumping craziness…we worked up an appetite. Food trucks lined the after party. From a grilled cheese truck to burgers, homemade popsicles, barbecue grub and more. We pigged out…hardcore. And sure, it costs a little extra, but they’re gourmet food trucks, so it was worth it!

After the exhaustion of excitement and activity settled in, we walked back to the car with gigantic smiles across our faces. Needless to say, if you are looking to add some color to your life—this is the place for you. I’m sure Funshine and the gang were smiling down, happy that I had finally gotten to experience my long awaited childhood dream.

they didn’t skimp with what they brought to the table.

5k on the Planet” for nothing! It is a constant color fight war zone during the post-run festivities.

-Free Concert: Not too worn-out from the run to dance? Burn extra calories to some colorful music.

-Surprise Gifts: Look alive! Color ambassadors throw Color Run paraphernalia such as hats, frisbees, etc. You could catch some pretty sweet gear if you are in the right place (and willing to fight off the crowd)!

Color by Numbers 5: Kilometers the run extends 0: The number of people timing the race 4: Amount of Color Zones per run 80: Local and national charities The Color Run has donated to since 2012 3 MILLION-PLUS: Amount of money raised for charitable organizations 30-PLUS: Countries that have hosted Color Runs 134: Events held in the USA in 2014 (with potential for more)

170-PLUS: Events held in 2013 | OCTOBER 2014 | 195

PHOTO BY: Anh Nguyen

home

October 2014

198 HOME EXPERT Designer Duo Kim Rodosky and Kim Johnson Take Their Talents to Create a One of a Kind Home Decor Warehouse in Newport Beach

202 SETTING THE TABLE Chef Manfred Lassahn Brings Rustic Elegance to Hyatt Huntington Beach’s New Restaurant, Watertable

208 SU CASA Innovative and Interactive, The Marke Takes Apartment Living to the Next Level

208 SU CASA Making its Marke

THE MARKE 100 E MacArthur Blvd Santa Ana, CA 92707 855.657.7945 www.MakeYourMarke.com

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OCTOBER 2014

LOST &

FOUND Home Design Store, 503 Found, Brings Limitless Luxury to Newport Beach

WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: DARRYL GARCIA

THE EXPERTS KIM RODOSKY & KIM JOHNSON Co-Founders of 503 Found

Dream Home to Design: A Log Cabin

R

esembling more of a Tribeca art gallery than a beach warehouse, 503 Found is filled with travel treasures and one of a kind statement pieces.

Co-Founders Kim Rodosky and Kim Johnson have created a design dream on 31st Street in Newport Beach; a place where you can find accessories, art, furniture, lighting and more. Both women work together to offer their customers an elegant but family friendly approach to interior design. Rodosky insists that even with a large family, sophistication is possible. It’s all about the choices you make and at 503 Found, your options seem limitless. With helpful tips and the brilliant vision of the owners and staff, you’ll find it easy and fun to express your own spark and personality.

31st Street is known for its popular eateries and quiet offices but now this new interior design mecca offers another reason to visit the cool one-way street location. 503 Found can be your destination for the day. Start with coffee from their hip neighbor, Alta Coffee Warehouse and Restaurant and follow your day of shopping with a great meal from Bear Flag Fish Co. right down the way.

Another pride of 503 Found is originality. From a custom furniture line to exclusive collections, nothing is mainstream. Every inch of the warehouse is filled with items that you need. Deborah Allen art? Need it. Luc Heasley woodwork? Need it. A vintage rug from Peru? Need it. There is no better place to start a new project or finish another with just the right touches. Whether you’re a designer or a beginner, 503 Found will provide you with inspiration, information and motivation.

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“I SELL THINGS THAT ARE UNIQUE, WELL-MADE AND FUNCTIONAL. MY TASTE IS VERY ECLECTIC.” —KIM RODOSKY, Co-Founder of 503 Found

503 FOUND 503 31st St Newport Beach, CA 92663 949.877.0147 www.503found.com | OCTOBER 2014 | 199

“MOSTLY, I ENJOY WORKING WITH THE AMAZING CRAFTSMEN AND SUPPLIERS WHO HELP CREATE THE STYLE AND LOOK OF THE 503 BRAND.” —KIM JOHNSON, Co-Founder of 503 Found

KIM JOHNSON

KIM RODOSKY

DEBORAH ALLEN

“

DESIGN HAS ALWAYS BEEN MY PASSION AND MY PARTNER HAS A RETAIL BACKGROUND, SO WE TALKED ABOUT STARTING SOMETHING TOTALLY UNIQUE TO WHAT WAS FOUND IN OUR AREA.”

Q: What inspired you to start this wonderful business?

Kim Rodosky: Design has always been my passion and my partner has a retail background, so we talked about starting something totally unique to what was found in our area. I knew I could not attempt this without her, so we jumped in and we have been growing and learning everyday.

Kim Johnson: Kim and I had been discussing possible business opportunities for quite some time. When 503 31st Street became available, we immediately jumped at the amazing location.

Q: Why 31st street?

KJ: 31st has such a cool vibe. The location fits perfectly into our mission of bringing a local and unique design flare to OC. Q: Which do you prefer: working behind the scenes or on the floor of the store?

KJ: I love working the floor and interacting with clients, but have also really enjoyed the back of the house business details.

Mostly, I enjoy working with the amazing craftsmen and suppliers who help create the style and look of the 503 brand.

Q: What clientele do you most like to sell to?

KJ: My favorite clientele is the one that is open to new design ideas. These are the people that come in with a specific thing in mind, but leave inspired by what 503 Found has to offer.

They are so excited by the possibilities and the change.

Q: What can someone find in your store that they can’t find anywhere else?

KR: Zoe Pawlak rugs, our own custom furniture line, unique and vintage pillows, antiques from France, vintage art, one of a kind ceramics, manufacturers like Julian Chichester and Mr. Brown and most importantly, a great atmosphere that is informative and helpful, but also relaxed.

Q: Would you say your personal style is incorporated into the store?

KR: 503 Found is filled with pieces that I love. The collection represents my own aesthetic, so I am very personally connected to the store. I am very proud of what my partners and I have accomplished in such a short time.

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—KIM RODOSKY, Co-Founder of 503 Found Q: Can a family with young children still have a stylish home?

KR: Yes, absolutely! Young families’ homes are my favorite, because you have to get creative and think out of the box, which often brings out a more interesting design. I can go on and on about this, but when you have to problem-solve with your design, the outcome can be unpredictable—which I love! For example, shared spaces like a dining room that also works as a tutoring space could have an antique distressed table that needs to be written on a lot to keep up its textured look. If you have kids in the house, you might need a lot of pieces that do not have sharp edges, rather round corners and small accent tables, or upholstered ottomans as coffee tables. Make your impact in any room with art (that might have to hang a little higher to avoid dirty hands).

Q: Which one sounds like a dream job to decorate: a big city penthouse apartment or a log cabin in the mountains?

KR: I’d say a log cabin in the mountains because you could decorate it in a very modern and unexpected way. I love that juxtaposition.

Q: Our LOCALE readers have great style and like everything from bling to beachy. How do you appeal to such a varied crowd?

KR: I sell things that are unique, well-made and functional.

My taste is very eclectic. I love mixing funky chairs with an antique table, abstract art, some vintage textiles and a one of a kind light. With that kind of taste, there is always something for everyone.

Q: What has been the most rewarding experience?

KJ: 503 Found has been a huge labor of love. The most rewarding part for me has been experiencing the process of starting up a business. Professionally, I have learned so much about small business operation, sales, marketing and customer service. Personally, I have found that I am able to do more in less time and truly appreciate the process of small business ownership.

Q: What have you found by opening up 503 Found?

KJ: There are no short cuts. Hard work, dedication and passion can drive any dream into reality.

Q&A WITH

DEBORAH ALLEN Artist in Residence at 503 Found Q: How would you characterize your style?

Deborah Allen: My style as a painter stems from my training in watercolor. Most of my work translates a watercolor while being painted on canvas. My favorite thing about painting and drawing is to hear what people take from the pieces they connect with at the time.

Q: What is your favorite piece at 503 Found?

DA: My favorite piece at 503 Found is the 1882 Ltd. Bone China collaborating with Fort Standard in New York and Max Lamb in England.

The two sets of varying bone china vases and bowls are extremely opposite while complementing each other tremendously.

Q: What inspires you to design and create?

DA: Things that inspire me to design and create can be prompted by all sorts. Water and sky and wide open spaces out in nature have inspired me to create, while anything from plant forms to old traditional pieces of furniture have inspired me to transform an age-old concept into a new experience.

Q: What is the most rewarding part of your work?

DA: My most rewarding moments are when people feel like they are heard.

ROLLING Out the Welcome Mat

Introducing a New Dining Experience That Will Make You Feel Right at Home

WRITTEN BY: JODILYN OTTOBRE PHOTOGRAPHED BY: KARL GARRISON

W

ith a rustic yet refined setting that provides an openconcept atmosphere, Watertable gives Orange County a taste of the West LA dining vibe, all while being boardshort friendly, of course.

Huntington Beach is best known as a local hotspot for fish tacos, beach burgers and island-style cuisine, but Hyatt’s Executive Chef Manfred Lassahn and Food and Beverage Director, Jon Benson, sought to create a dining destination that the area didn’t offer. Located within the prestigious Hyatt Regency Huntington Beach Resort and Spa, Watertable opened its doors this past spring to provide an alternative from your typical Surf City experience.

Thoughtfully designed to give Orange County locals a retreat they can call their home, the restaurant offers interactive yet cozy dining areas like the Library Lounge, Family Kitchen, Living Room and Sun Porch, collectively providing both a sophisticated ambiance as well as casual comfort. Every room has its own character and charm, allowing you to enjoy each space differently as you would the rooms in your own home.

Go ahead and settle in. Your food has been served and it’s time to indulge. The bare wood tables lack the formality of a tablecloth, allowing each dish to stand out and make its own bold impression against the wood’s natural surface. Fine crystal wine glasses, simple floral centerpieces and hammered silverware give your dining experience a touch of elegance. The freshly baked bread made in the shape of a wheat stock is salted and buttered to a mouthwatering tee, awaiting its chance to be smothered in one of the Bar Jar spreads. You’ll be taking your bread and wiping it along the inside of the jar to make sure you’ve consumed every last bit.

The Honey-Lavender Brined Berkshire Pork Porterhouse is grilled to perfection as it sits in its own juices under a frisee salad, pickled red onion and cherry demi. The food is fresh and delicately composed, and will not last long after your fork makes it back after your first bite. But remember, there’s no hurry. Just sit back in your chair and let the conversation flow as you enjoy your meal and soak up your surroundings.

Known for owning over 50 chef’s coats and a leading culinary history with Hyatt, Chef Manfred Lassahn shares his vision as he talks about his passion for creating a unique dining experience and the concept behind Watertable that’s making Orange County locals want to unpack their bags and take a staycation.

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WATERTABLE 21500 Pacific Coast Hwy Huntington Beach, CA 92648 714.845.4776 www.watertablehb.com

“Food is like fashion and with Watertable, I was creating this year’s ‘little black dress.’ ” —EXECUTIVE CHEF MANFRED LASSAHN

| OCTOBER 2014 | 203

“The menu also changes with the seasons and what kind of fruits and vegetables that are available, so you may come in and discover that the dish you had the last time is slightly different than before, or even find a whole new menu. Expect to expect the unexpected!”

—EXECUTIVE CHEF MANFRED LASSAHN

Q: Do you have any crazy cooking scars or have you experienced any cooking-related injuries?

ML: I have a very slight one-inch scar on my left hand from a slicing injury. I basically cut my hand in half. I had 70 stitches on the inside of my hand and over 100 on the outside. Doctors said that it was the cleanest cut outside of an operating room that they had ever seen.

Q: What is the concept behind Watertable and how does it fit into the Surf City scene?

ML: From the very first day we were talking about the concept, “comfort food with attitude” seemed to be the direction we were going in. We wanted food that was recognizable by name, ingredients and preparation, but that also had that little bit of edge and sexiness without being unapproachable.

Watertable was not designed to fit in, it was created to be part of the scene, but to take that scene to the next level. Pete’s Sunset Grille, also here at the resort, epitomizes Surf City with its world surf destination menu offerings. Food is like fashion, and in Watertable, I was creating this year’s “little black dress.”

Q: How would you best describe your menu, restaurant vibe and what to expect from a Watertable dining experience?

ML: The restaurant and bar boast a total of seven different menus.

Both the bar and the restaurant (at varying times of the day) were designed to be experienced differently, hence the different menus with unique dining options. The menus also change with the seasons and what kind of fruits and vegetables that are available, so you may come in and discover that the dish you had the last time is slightly different than before, or even find a whole new menu. Expect to expect the unexpected!

Q: It’s 3am and your stomach is grumbling. What do you find yourself whipping up as a favorite late night snack?

ML: That’s not a late night snack time for me, that’s a half-hour before I get up for the day. I have never been a late night snacker; it was never in my DNA.

INTERVIEW WITH

Executive Chef Manfred Lassahn Q: What have you gained through working 30 years as an Executive Chef for Hyatt, and how does Watertable showcase these achievements?

Manfred Lassahn: In my years with Hyatt, I have had the good fortune of being able to assist with the culinary start-ups in many of our hotels across the county. In doing so, property location, concept, local farming availabilities, sustainability of products and current food trends have always been points that had to be hit on.

What is special about Watertable is that it is very personal to me.

Having been part of the entire design and construction phases with the menu writing running parallel, it was important that all elements were aligned and cohesive.

Q: How is your culinary education in Germany incorporated into the Watertable menu?

ML: A European culinary apprenticeship is very different from the ones here in the states. We were a group of 72 that started together, and three years later, only six graduated in the first round, I being one of them.

One of my biggest takeaways is the respect for food in both the natural state as well as the preparation. You learn that Mother Nature tells you when it’s ready to be consumed and not a commercial hot house. Watertable’s food is prepared in a simple, fresh fashion, preserving many of the nutritional values and without being overly fussed with.

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Q: Where did the idea for Bar Jars come from?

ML: The idea came two-fold. It is first based on the simple idea of canning, and the second reason being of instant gratification. Even when you order an appetizer, there is still that awkward waiting period for it to arrive. The Bar Jars allow the bartender to hand you something while you’re waiting for that appetizer to make its way to you.

Q: What kind of dishes is your restaurant currently preparing and featuring on your menu?

ML: I am the product of immigrant parents that came here from Europe and grew up eating seasonally, and I will forever do so.

Although we are very fortunate to be in a state and climate that gives us the availability of almost everything year round, I will stay true to concept. What this does is make one look forward to things returning to the food scene.

We will always have signature items like the Pork Porterhouse and other items that will remain from season to season, but we will have supporting ingredients that speak to that particular season as well.

M ENU Featured Dish With Appetizer & Dessert

APPETIZERS

Drake Farms Whipped Goat Cheese olive oil, sea salt, pickled cherry tomatoes, charred crostini

Bar Jars 1. Manchego Cheese (seasonal) 2. Salbitxada Spread with Smoked Spanish Paprika and Toasted Almonds 3. Oven Cured Tomatoes with Shallots, Cracked Blacked Pepper, Smoked Paprika and Sherry Vinegar

MAIN DISHES

Deconstructed Heirloom Tomato Salad burrata, maldon sea salt, aged sherry, balsamic, micro sprouts

Line Caught Alaskan Halibut infused white wine butter sauce and grilled white corn succotash

Pan-Roasted Branzino meyer lemon, fennel and thyme stuffed summer succotash, enfuso olive oil

Honey Lavender Brined Berkshire Pork Porterhouse sun dried cherry demi, pickled onion, frisee salad

DESSERT

Salted Caramel Profiteroles warm chocolate, toasted almonds, maldon sea salt

| OCTOBER 2014 | 205

SU CASA Our sneak peak inside gorgeous local homes

MAKING ITS

MARKE RESORT APARTMENT LIVING ON THE EDGE

WRITTEN BY: DEIRDRE MICHALSKI PHOTOGRAPHED BY: ANH NGUYEN

A

partment living has entered a completely new paradigm shift at The Marke. Successful young professionals are no longer relying on a home purchase as an investment. Instead, they are diversifying their assets in the stock market and entrepreneurial opportunities so they can live maintenance-free, with the ability to easily relocate and enjoy an active lifestyle. The Marke is the ideal solution for the 28 to 38 year old executives who are living the dream—and enjoying every moment.

The Marke is the latest endeavor from Lyon Communities—a company that has been in the business of acquisition, development and management for 25 years and has an impressive portfolio approaching two billion dollars in assets. The flagship property in Lyon’s new luxury collection is located where Santa Ana meets South Coast Metro.

It is close to two freeways, an airport, theaters, restaurants and worldclass shopping. This ideal location is an eclectic, artsy, urban and convenient neighborhood with all the attributes that top the “must have” list for this audience. Future plans are already underway to expand their luxury portfolio and include Silicon Valley and Seattle.

THE RESIDENCES ARE HIGH-END AND CONTEMPORARY WITH AN EDGY, MODERN FLAIR AND OPEN FLOOR PLANS. 208 |

| OCTOBER 2014

THE MARKE 100 E MacArthur Blvd Santa Ana, CA 92707 855.657.7945 www.MakeYourMarke.com

PHOTO BY: Eric Figge | OCTOBER 2014 | 209

THE ROOFTOP’S 5 LOCALES: u THE CLUB HOUSE: A 7,600 square-foot entertainment and culinary center with wall-to-wall sliding doors that facilitate an indoor/outdoor rooftop environment.

There’s a gourmet kitchen specifically designed for guest chefs to demonstrate their talents. In addition, residents can enjoy a Wi-Fi café, socialize at community tables at the end of a busy day, and for the gamers there are poker tables, billiards, ping pong and two bowling lanes. u POOL & CABANA TERRACE: A saltwater resort-style swimming pool with whirlpool seating for 12, bright red canvas cabanas for shade, a sports bar adjacent to the pool, and a shimmering stone wall that transforms into an outdoor theatre after the sun goes down. u FIRE PITS & LOUNGE SEATING: Comfortable outdoor lounge seating with gas fire pits. Vibrant wall accents of red and white contrast with desert-style landscaping to complete this unique outdoor environment.

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u ELITE SPORTS PERFORMANCE CENTER: Elevates the “serious gym” to a new level. Proactive Sports Performance has given their stamp of approval with top-of-the-line equipment and “best in class” trainers. The Center includes flexible space for indoor/outdoor training and classes with an expansive outdoor turf area. Proactive Sports Performance attracts well-known professional athletes who now have the ability to live and train for both long-term and seasonal regimes. u DINING AND COCKTAIL PROGRAM: The Marke has a liquor license and offers a comprehensive plan for on-deck bar and dining service. The kitchen is designed with the professional chef in mind to cater parties and special events.

PHOTO BY: Eric Figge

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PHOTO BY: Eric Figge

VIEWINGS: By appointment only SALES APPROACH: Casual and guest-focused

M

COLLECTION: 1, 2 & 3 bedrooms

M

5 COLLECTION: 1, 2 & 3 bedrooms plus exclusive upgrades & 2-story lofts

PHOTO BY: Chet Frohlich

LEASING OPTIONS: Long and short term are available

When asked what makes The Marke different from other properties, Frank said, “Well…I wanted this property to be special, so we looked at what everyone else was doing, and did the total opposite. We re-invented the way we design spaces, lease apartments, and serve our residents.

Because of these changes, The Marke lifestyle is unlike anything else on the market.”

and panache, Room and Board offers complimentary space planning services to new residents.

The third partner is Proactive Sports Performance. Experts in fitness and training, the Marke is their second location and incorporates an impressive facility with fitness programs and equipment that are tailored specifically to meet the needs of the active fitness buff and hardcore professional athletes in training.

FRANK T. SURYAN, JR., Chairman and CEO of Lyon Communities At the helm of this exciting new venture is Frank T. Suryan, Jr. who serves as Chairman and CEO of Lyon Communities. This innovative new concept is his brainchild and is unlike anything else available on the market today. In conversation one can sense his passion for the future of the brand and the emerging new resort living trends for the young and mobile. The focus is on breakthrough lifestyle environments, social engagement and unparalleled customer service. Perhaps his three sons have had an influence on his perceptive lens as he charts the course for the future. As a philanthropist and humanitarian, he is deeply involved with organizations that focus on under-privileged children and education. He is a board member and actively involved with Orangewood Children’s Foundation, the Boys & Girls Clubs of the Los Angeles Harbor, Mater Dei High School Capital Campaign and Long Range Planning and is a past member of the Roman Catholic Diocese of Orange Finance Board.

The Marke personifies an upscale, resort lifestyle. With a tagline of “Welcome to Everything,” it over-delivers on every aspect including a secured parking garage, 24-hour doorman and a concierge service to track incoming packages. There’s even a Pet Spaw™, a pet walking and grooming salon on-site. But, the unique benefits at The Marke really come to life when residents and their guests adjourn to the exclusive rooftop. This is a posh playground for adults offering everything one could dream of right here under the sunshine of the Southern California sky.

The community is a low-rise—standing five stories tall. Many of the 300 apartments have views of one of two expansive courtyards with comfortable seating and umbrellas, barbecues, a serene koi pond and lush landscaping with trees and meandering pathways. The residences are contemporary with a high-end, edgy feel and modern, open floor plans. The interiors blend luxury and functionality, utilizing rich woods, top of the line stainless steel GE appliances, stackable washer and dryer, modern flooring and designer fixtures and hardware. New residents can also select their own color palette and accent wall of their choosing.

In order to bring this dream to life, Frank engaged some very special partners. One of whom, is Don Brinkerhoff, the founder and CEO of Lifescapes International. Don is an accomplished landscape architect whose company specializes in blending the harmony of softscape and hardscape. Lifescapes has worked on many well-known projects, including Encore, Mirage and Bellagio to name a few, and is much sought after in both the commercial and residential realm.

There are two categories in the residences. The M Collection offers one bedroom with one bath, and two and three bedrooms with two bathroom units. The living rooms and dining areas are spacious, and many feature balconies. The M5 Collection, located on the top floor, offers a second-story loft for office-space or a quiet den hideaway, as well as upgraded appliances, cabinetry, finishes and light fixtures, oversized tubs and higher ceilings in the living room/dining area.

Fulfilling the need for creative design with edgy interiors and accessories, Room & Board enters the fold. Specializing in modern furniture and accents that add drama

THE MARKE offers a magnificent resort-inspired residency where everything really is right here! | OCTOBER 2014 | 213

thank YOU

TO OUR PARTNERS

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21 Oceanfront

Massage Envy Spa

Scott’s Restaurant

24 Carrots Catering

Irvine Co. Apartment Communities

South Coast Collection

Fireside Tavern

FLOE at Irvine Marriott

South Shore Farms

503 Found

Iva Lee’s

Starfish

7 Degrees

Jan’s Health Bar

Stuart Moore

Andaz San Diego

Surf & Sand Resort

Swiss Watch

Anheuser Busch

Jewels by Joseph

Taim Boutique

Antonello Ristorante

K1 Speed Racing

Techspace

Avila’s El Ranchito

Karl Strauss

The Butchery

Bari Studio NB

La Vida Restaurant

The Camp

Be Blown Away Beauty Bar

Laurenly Boutique

The Cannery

Black Starr & Frost

Renaissance ClubSport

The Deck

Blue Eyed Girl

Liberty Diamonds

The Denim Lab

Brabus, Startech & Techart

London Coin Gallery

The District

Bridal Event & Lounge

Lyon Communities

The Hidden Jewel

California Ballet Company

Mark Patterson Jewelry

The Hobbit

Center Street Anaheim

Mesa

The Hood Kitchen

Cinepolis Luxury Cinemas

Mi Casa

The Lab

Crow Burger Kitchen

MillerCoors

The Lash Lounge

Daphne’s California Greek

Newport Coffee

The Quiet Woman

Doryman's Inn

Newport Dunes

The Triangle | Madison Marquette

Dr. Grover

Ninkasi Brewing

The Winery

DYLN Inspired

Novecento Boutique

Traditional Jewelers

Facialworks

Novecento Sport

Union Market Tustin

Ferrari Maserati of NB

Pure Barre

Urban Americana

Fletcher Jones Motorcars

Ra Yoga

Urban Gardener

Forest & Ocean Gallery

Red O Restaurant

Vanguard University

Fresh Brothers

Riamu

Warren Christopher Flooring

Grand Prix Performance

Room & Board

Ways and Means

Grand Slam Tennis

Sadie Slick

Where’s the Party?

Haven Gastropub

Salt Coastal Lifestyle

William Grant & Sons

Heather Pullis Designs

San Lorenzo Bikinis

Winston’s Jewelers

Hyatt Regency HB Resort & Spa

Sandy’s

Your Car Our Driver

Il Dolce

Sara Clow Fitness

| OCTOBER 2014