Orange County January 2012

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Chautauqua JANUARY 13–15 A 21st Century variety show filled with lectures, music and comedy

Reggie Watts JANUARY 14

Free-wheeling, beat-boxing musical comedy madman

ReEntry JANUARY 18–20 An unflinching look at the lives of Marines returning from Iraq and Afghanistan

Ten Tiny Dances JANUARY 20–21 10 Choreographers – One very small stage

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on i t a r b e , l g e n c i s y g i a n a i d -r ush r 9 i a A , p h e f y c r o n a a d d n , u ! r c o e i t b s a u e th nd m a

Lord Huron JANUARY 13 Often compared to Mumford & Sons and Fleet Foxes, this modern troubadour has created a strong buzz at SXSW & Lollapalooza

The Car Plays JANUARY 14–21 Experience the ultimate in car culture with 10-minute plays that put you in actual cars as the drama unfolds.

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The Word Begins JANUARY 19–21

A mash up of poetry, hip hop, spoken word, and comedy

Mexican Institute of Sound

Single Tickets ONLY $20

JANUARY 21 An electronic music project created by a Mexico Citybased DJ and producer

SEE MORE, SAVE MORE! Buy tickets to 4 or more shows for only $10 each!

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Trunk ShowS January 2: New Year Sale January 13-14: Marisa March 3: Erica Koesler, Veils & Accessories March 24-30: Enzoani Modeca

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YOU KNOW YOU ARE A TRIATHLETE WHEN:

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3. Nobody believes you when you say “never again”.

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Many thanks to our community for their continued patronage and support for 10 years! We invite you to join us in February as we celebrate a milestone event!

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Erik Hale Kyokucho It all started with a single word. LOCALE. We sat in a coffee shop sketching out what the magazine, and our new lives would look like. We didn’t have business cards, media kits, advertisers, or a printer. We only had that one word. We knew that LOCALE should represent everything great about where we live and we soon developed our tagline “Living Like a Local”. Over the past two years we have done everything in our power to show you why we love where we live. We only make the magazine four times per year largely because we want it to be the best. Just like with any home cooking a lot of love has been added.

Please savor.

Michael Zschoche Clean Up Michael Zschoche takes “jack of all trades” literally. Michael is a world traveler, photographer, race car driver, vintage motorcycle rider, entrepreneur and foodie.

His former ventures included the lifestyle store, Zschoche and Michael Zschoche Gallery on Balboa Island. Currently he shares his visionary prowess through his branding and advertising firm, Nzsch and as Art Director of LOCALE Magazine.

Michael’s eclectic style and interests have led him to the creation, delivery and management of interactive, print and outdoor communications for an equally diverse client base. He has had the great fortune of working in a multitude of dynamic industries not limited to: mega-yacht, art, law, engineering, tug boat, music, film, retail, adult, pet, internet infrastructure, clothing and periodical.

Melissa Lunt Designer Extraordinaire Coming from a nomadic family, Melissa Lunt has spent her life in Northern California, Florida and Hawaii. Currently a resident of San Clemente, Melissa embodies the soul of the Southern California lifestyle with a passion for creativity. She practices yoga, is an avid reader and does not believe in microwaves. As Art Director of the boutique advertising and branding firm, Nzsch, she has participated in developing successful brands and campaigns for a diverse clientele.

TUSTIN THE DISTRICT AT TUSTIN LEGACY 714.566.1700 HUNTINGTON BEACH THE STRAND 714.536.6390 SAN DIEGO • CORONA • TORRANCE • CHINO HILLS

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Ashley Hickson Chaos Manager Born and raised in New Jersey, Ashley Hickson had made yearly visits to her family in sunny Southern California, quickly realizing that there wasn’t anywhere else she would rather live. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping create Locale Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to-girl for everything LOCALE. She enjoys being an intricate piece to Locale’s puzzle and is proud of the down-to-earth, innovative magazine.

For advertising, marketing, accounting, and to find out where Erik is, call Locale Magazine and Ashley will answer all of your questions.

CALL 714.540.3233, VISIT SAKS.COM/SOUTHCOASTPLAZA OR FIND US ON FACEBOOK, TWITTER, iPAD AND SAKSPOV.COM

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Jen Hood Associate Editor of Fashion Jen Hood is an artist and designer, a sponge of culture, a piano man, a sieve of word and song. She’s a rolling stone, a product of manifest destiny, a one-time creative director, an avid bath taker, a reader, a writer, a doodler, a “miner of truth and delusion”, but partial to love and hope. She seeks the beauty and “crazy” that shines on. Wegothoodzpah.com

Kristal Docter Associate Editor of Food A writer transformed by the beatniks before her, Kristal Docter headed west after earning a BA in Literature and Creative Writing with a journalism concentration from Southwest Minnesota State University. Her career has been driven by diversification as a newspaper editor-in-chief, copy editor, corporate advertising professional, non-profit marketing maven, and brand contributor to a venture capital firm. Throughout her journey, Kristal continued asserting an appetite for all things linguistic, and now contributes a fresh voice as LOCALE’s foodie. She is the creator of independent writing company VergeINK and a blogger who embraces bizarre personalities www. mysocalledocdlife.com. A vocab vixen and grammar guru, Kristal’s pick from her trusty Webster’s is serendipity. She prefers a pen and paper to a computer, is an eternal book whore, live music lover, casual culinary artist, conch diver, and will always be a farm-girl at heart.

Nancy Villere Nancy Villere has been a professional photographer for 18 years. She loves to always push her limits for creativity.

Her passion for photography lies in the discovery of another human being.

Her client’s energy and excitement gives her energy! Their images are a co-creation! She is currently uncovering her purpose as a photographer through her studio, Crush Photo Studios, crushphotostudios. com. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and self-confidence women experience after their boudoir sessions and she feels honored to contribute to their process. Nancy loves LOCALE and their commitment to expand awareness of our local passionate business owners!

Jeff Farsai Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in photography and visual communication, he quickly dove into the commercial world of photography. Since then, Jeff has photographed countless celebrities, musicians and gold medal athletes all over the world. He recently started writing and directing music videos. Additionally, he is working on a feature film which is projected to finish by the end of 2011. For more info check out his site: www.JeffFarsaiPhotography.com.

Ralph Palumbo Born and raised a Jersey boy, Ralph Palumbo’s artistic and thoughtful photography manifests glimpses of a Manhattan-esque edge, revealing a dramatic and unique eye for his acclaimed editorial spreads. After graduating from the Germain School of Photography, New York City, Ralph relocated in 1996 to share his artistry with Southern California. Ralph launched Ralph Palumbo Photography, shooting for magazines, red carpets, concerts, model portfolios, portraits, advertisements, weddings and events. He recently earned nine honorable mentions at the International Photography Awards, a competition showcasing work from 103 countries across the globe. He is currently crafting two composition pieces that involve use of his old medium format film camera. When he’s not snapping subjects, Ralph cruises up and down the coast to beach bike in Huntington, mountain bike in Wood Canyons Park or to spend the day CD sifting at Hollywood’s Amoeba Records. For more from the Ralph Palumbo Photography portfolio, visit www.ralphpalumbo.com.

Chris Chavira Southern California photographer Chris Chavira regularly shoots corporate, portrait, entertainment and advertising photography. He has been published with clients of all sizes and industries. Chris is energized by creating impactful images for clients.

Use of light, composition, space and storytelling all play a part in the process.

Erin Rose Belair Asami Zenri Asami Zenri is a Japanese born fashion photographer based in Southern California. With a keen eye in art, fashion and photography, she has lived and worked in London, Tokyo and now Orange County. Asami has worked with various international clients from USA, UK, Finland, Taiwan, Hongkong and Thailand. Portfolio available at www. asamiphotography.com

Erin Rose Blacque Belair is a writer living happily in Newport Beach. She received a Bachelors of Arts in English with a creative writing emphasis from the University of California Irvine in the spring of 2010. She has since then spent her time traveling the world, reading endlessly, and writing constantly. You can catch all of her adventures and works in progress on her blog roseblacque.blogspot.com. She loves iced tea and her black cat Belladonna.

Jenavieve Belair Nicky Vallee Nicky Vallee is a musician, writer, wine blogger and public relations professional. For more than a decade, Nicky worked as a television news reporter, most recently as a general assignment reporter for the CBS affiliate in Palm Springs, where she covered a variety of stories, including the devastating and deadly Sawtooth and Esperanza wildfires. In her spare time, she enjoys collecting vintage pop culture memorabilia, hiking, wine tasting, cooking, reading and traveling.

Jenavieve Belair is a girl who looks at the world through a lens, whether it be a fisheye, wide angle, or macro, her camera is always by her side. She lives in Newport Beach with her two sisters and cat Bill. She began taking photos at a young age with disposable cameras and over the years her camera collection has grown along with her portfolio. She lives by three words her mother always said, “dare to be.”

FOR MEN AND WOMEN

Passion for Fashion

Furs Shoes Lingerie Accessories Evening Fashion Consulting Casual Wear

Crystal Cove Promenade 8002 East Coast Highway Newport Coast, California 92657 Men’s 949.715.1600 Women’s 949.715.1700 www.novecentofashion.com Alex & Malika proprietors RE:Charge 2012

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Let’s Get Cheesy

A comprehensive guide for local cheese hunters.

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LOCALE LOOKS

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VS. Use Your Noodle Our top local noodle bowls.

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Baby, It’s Cold Outside Drinks that will warm your hands and your belly.

We show you what to wear and where to wear it.

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Anchor’s aweigh

Once Upon A TIme

Get on board for a very special cruise.

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Christopher Garren builds amazing cakes.

Give Us A Ring

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Local jewelers weigh in on which ring they would choose for 5 romantic proposal locations.

The Hot List A photo essay of 6 of our best local chefs.

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Get In the Ring Local foodie Bobby Navarro is up to the challenge.

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A New York State of Mind Amar Santana amazes at his new Laguna Beach restaurant.

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Sweet Dreams FIDM instructor Ron Pastucha creates a fantasy world for Casey Reinhardt.

That’s What She Said She’s back and this time she tells you what to wear while wedding crashing.

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ELoCaL Our take on how fashion in LA and OC differ.

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Boss Ladies Allow us to introduce you to the owners of some of our favorite local boutiques.

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How to ReCharge your life in 2012 Our guide to making this year better than last.

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First Timers Guide If at first you don’t succeed, fly, fly again.

Not Your Average Weekend Getaway Palm Springs + San Diego in the same weekend?

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The Gentlemen’s Beard and Mustache Coalition Meet the men behind the facial hair.

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Setting the Table

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Becoming Iron Bonner Paddock is on a mission to help children with disabilities.

24 Carrots shows us how to throw the perfect rehearsal dinner.

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NATIVE KNOWLEDGE Idea starters for every day of the week.

Get into Mike’s Car Luxe will change your opinion of what a golf cart can be.

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Around the World in Six Hours A tour around culture rich communities within Orange County.

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Roger, Wilko, over and out (to brunch) Aussie surfer Matt Wilkinson dishes on his Summer in Newport.

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Fostering The People What homegrown giant Cubby Fink learned locally at Vanguard University.

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AT VANGUARD UNIVERSITY, WE’VE GOT THE PERFECT MIX — UNBEATABLE ACADEMIC TRAINING, WORLD-CLASS ARTS AND ENTERTAINMENT PROGRAMS, A BEAUTIFUL CAMPUS AND A STRONG SPIRITUAL FOUNDATION. We believe learning goes beyond the classroom and happens in the context of relationships with faculty and other students. Our professors serve as mentors inside and outside the classroom, giving students the knowledge they need and the wisdom to apply it in the real world.

Visit vanguard.edu and see why at Vanguard University, we go beyond the classroom, beyond scholarship, beyond the expected. At Vanguard, your story matters.

55 FA IR DRIVE , COSTA ME SA, CA 9 2 6 2 6

vanguard.edu

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All rights reserved © 2012, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in a retrieval system or transmitted in any forms or by any means without the express written prior permission of the copyright owner.

LOCALE Magazine 2043 Westcliff Dr. #204 | Newport Beach, CA 92660 ph: 949-436-8910 | fax: 949-682-4807 | info@localemagazine.com to contact the Uncle: erik@localemagazine.com to submit events: info@localemagazine.com to advertise: ashley@localemagazine.com to subscribe: home@localemagazine.com Sweet Dreams (Fashion Spread): Photographer: Nancy Villere of Crush Photo Studios Model: Casey Reindhart Hair & Make Up: Sherry McAnelly with On Location Beauty Clothing provided by: Erin Cole; Erincole.com & Jaclyn’s Bridal; Jaclynsbridal.com Stylist: Erin Cole; Erincole.com Miniatures/Set Photography John Herndon R. Roman Pastucha Digital Assistants Kelly Capps Nicole Wright

Visual Design/ Art Direction R. Roman Pastucha Artist Representative Karen Rager Rager Resources Group 949 -500-8970

Studio Assistant Andrew Chen

Locale Looks: Photographer: Asami Zenri of Asami Photorgaphy, asamiphotography.com Locations: Hacienda Restaurant, Yost Theatre, Hamamori Restaurant & Sushi Bar & Taco Asylum Hair & Makeup (Talking her into it): Dana Matta of Shampoo Cocktails Bridal Theme Models: Tayler Ahern (in purple) Whitney Ladnier (in Blue) Lauren Kipps (Lauren was the bride) Agency: ZARZAR MODELS Website: www.zarzarmodels.com Thank you Calinana and Heather Pullis Designs for provided jewelry in Locale Looks shoots Yost Theatre Theme Models: Jessica Paterson Agency: ZARZAR MODELS Website: www.zarzarmodels.com Benjamin Godfre Website: www.benjamingodfre.com Hamamori Sushi Bar Theme Models: Ashley Slack Agency: ZARZAR MODELS Website: www.zarzarmodels.com Mike Arick Website: www.mikearickphotography.com

Taco Asylum Hot Date Models Shannon Bade Agency: ZARZAR MODELS Website: www.zarzarmodels.com Spencer Regan Thank you to ZARZAR Modeling Agency for providing all female models in Locale Looks. www.zarzarmodels.com

Cover: Photographer: Nancy Villere of Crush Photo Studios Hair & Make Up: Sherry McAnelly with On Location Beauty Clothes: Erin Cole - Monique Lhuilier Gown $5,830 Special Effects: Ron Pastucha

Casey Reinhardt is a sophisticated young woman with an enthusiasm for entrepreneurship and charitable causes. In December 2009, Casey opened her first Cupcake Boutique, Casey’s Cupcakes at the Historic Mission Inn Hotel & Spa. In February 2011, Casey won Food Network’s “Cupcake Wars” which launched Casey to cupcake stardom and the opportunity to open the second location in Reinhardt’s hometown of Laguna Beach. Casey’s Cupcakes opened their third location at Fashion Island in Newport Beach in November 2011 and the fourth location in Irvine is coming soon. Each boutique is inspired by a classic Parisian cafe with a glamorous Hollywood twist. Expanding Casey’s Cupcakes is a dream come true for Casey. Last year Bloomingdale’s approached Casey. She now offers her sweet treats at three of their department stores in Fashion Island, Santa Monica and Century City, with future plans to expand to Sherman Oaks and Fashion Valley Mall, San Diego in 2012. Recently, Casey’s Cupcakes was awarded “Best Cupcake” by OC Weekly’s Reader’s Choice.

In 2002 Casey founded the C.A.S.E.Y Foundation, Children’s Alliance for the Success and Education of Youth, which was established to fulfill her long-time passion for helping children by promoting self-esteem through education, staying focused on academics and extracurricular activities. In 2006, Casey was recognized for her work with the Olive Crest Children’s organization when she was awarded the Honorary Youth Chair at their annual fundraiser event, The Black & White Ball.

Casey has always loved the stage and has made significant accomplishments in her acting career. She began her career competing in beauty pageants, including Miss Teen California in 2004. That same year Reinhardt entered the hearts and homes of millions on one of MTV’s highest rated shows “Laguna Beach: The Real Orange County.”

Joining the cast in the show’s second season Casey was immediately deemed “the new girl” on a show that unexpectedly became a national and international phenomenon.

In 2010, Casey graduated with a degree in psychology from Pepperdine University.

Although every effort has been made to ensure the accuracy of the information contained in this publication, the publication cannot accept liability for errors or omissions.

Sincerely, Erik Hale (Kyokucho)

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Representing clients throughout Newport Beach and Laguna Beach, Allison Root

ALLISON ROOT SUCCESSFULLY REPRESENTING

possesses the varied and requisite skills to succeed in this competitive marketplace.

Her exceptional customer service and strong negotiating skills – in addition to life-long knowledge of the local area – separate her from most agents and enable her to provide an uncommon level of comprehensive service. Challenging market

CLIENTS IN NEWPORT BEACH

conditions are her forte, and Root has favorably navigated myriad clients through

AND LAGUNA BEACH

Her keen understanding of what buyers are looking for helps Root to develop

the often-intricate details and unforeseen problems of modern day transactions. tailored marketing and exposure plans that highlight a property’s strongest attributes. Results speak for themselves and hers often surpass that of other agents.

allison root 949.300.5484 m 949.478.7704 t aroot@homgroup.com 1200 newport center drive, suite 100 newport beach, california 92660 949.554.1200 . www.homgroup.com

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photo location: Shin-Sen-Gumi Hakata Ramen

by Kristal Docter (in collaboration with Erik Hale) Photography by Erik Hale

Use Your

HoSum Bistro 3112 Newport Blvd. | Newport Beach, Ca 92663 | (949) 675-0896 | www.hosumbistro.com What’s in the bowl?

Tai Tai Mein If you say the words “combo salad” to almost any local living near or on the Newport Peninsula, they will probably either respond with “HoSum” or “that’s my favorite.” No longer much of a secret, HoSum delivers healthy MSG-free “Californiental” cuisine in enormous portions at affordable prices in their quirky-cute glass, two-story restaurant. We weren’t here for salad this time however, we wanted noodles. We ordered the Tai Tai Mein (an item that the manager Mike said would cause a revolt if removed from the menu) without paying attention to the word “cool” in the description. These were the only noodles on our expedition that were served cold. They were wonderfully thick, short wavy noodles covered in peanut sauce and tossed with chicken and sprouts, served in a mound so high we could barely see each other around them. The first bite generated the same response from both of us “hmmmmm.” Then we were diving in for bite two. It was really good. Even after a full day of gorging ourselves on carbohydrates neither of us wanted to put down our forks until we had nearly decimated the entire pile of scrumptious cold noodles.

Native Knowledge: HoSum offers one of the most unique brunch experiences you will ever have on Sundays from 11-4. Try their Champagne “Dim Sum” brunch for bottomless champagne and all you can eat ($16.95).

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Lady reluctantly follows Tramp to an Italian restaurant where they share a plate of spaghetti and meatballs by candlelight, and during their scrumptious slurping and noodle nudging, their mouths meet for a first kiss and a romance ensues. This celebrated scene from Disney’s 1955 animated film “Lady and the Tramp”, playfully illustrates the intimacy of sharing a meal, and particularly a plate of noodles. The 2,000-yearold food is said to have originated in China but has spread as a staple into nearly every culture since. Characteristically consumed by college students as an essential eat, we challenged ourselves to find as much pleasure as Disney’s legendary dogs did in devouring multiple bowls of noodles.

From ramen houses in Garden Grove to upscale noodle bars in South Coast Plaza, our noodle tour taught us that people take their noodles very seriously and can even produce cross-continent followings.

Ramen Santouka

Inside Mitsuwa Marketplace 665 Paularino Avenue | Costa Mesa, CA 92626 (714) 434-1101 | www.santouka.co.jp What’s in the Bowl? Shoyu Ramen (aka #12)

Brodard Restaurant

A walk around Mitsuwa Marketplace can be an educational experience in Japanese culture. With a large grocery store and mini shops offering everything from the latest beauty products to traditional serving pieces, it’s easy to get sidetracked by the shopping.

But if you walk to the back of the building, you’ll find a bustling food court full of colorful cases, displaying intricately prepared food. Since noodles were this round’s challenge du jour, the first place that came to mind was Ramen Santouka.

With the opening of its first shop in Asahikawa, Japan in 1988, Ramen Santouka established a fierce following for its founder’s (Hitoshi Hatanaka) famous ramen recipe. The flavor we sampled was Shoyu Ramen (soy sauce flavor) made from a mixture of pork broth and soy sauce, topped with dried seaweed to bring out the soy taste in this dish. As we slurped our way through the noodles with our best chopsticking skills, a fellow patron mentioned that he was pleasantly surprised to find Ramen Santouka in America. He explained that in Japan, people line up just to get a seat at Ramen Santouka. While we didn’t have to wait very long for our $6.99 bowl of brothy goodness, Ramen Santouka definitely created the biggest buzz amidst the other food court shops.

Native Knowledge: Peruse around Mitsuwa Marketplace and pick up some butter cookies for dessert before settling on a stool in the food court.

And after you eat don’t forget to browse the bookstore for unique stationery and paper gifts.

9892 Westminster Avenue, Suite R | Garden Grove, CA 92844 (714) 530-1744 | www.brodard.net What’s in the Bowl? Bún Chà Giò, Tôm Thit Nu’ó’ng (aka #11) When we walked into Brodard Restaurant after making our way through the maze of the Vietnamese shopping center it resides in, we found that the place was packed with people (even after their space expansion in 1995 to an impressive 8,000 square feet). The tasteful interior is finished with touches like bronzed Buddhas, large jade pieces and colorful tablecloths with large orchid arrangements. Named after the owner’s mentor, Brodard is primarily run by his daughter and pastry chef Lisa Dang. The restaurant serves traditional Vietnamese cuisine, but Lisa’s training at Le Cordon Bleu in Paris is recognizable throughout the menu with additions of French fare like her delicate macaroons and overall exquisite presentation. Although the menu can be daunting, with over 130 Vietnamese items to choose from, I knew just what I wanted to try: Brodard’s Vermicelli. A personal favorite of mine, Bún Chà Giò, Tôm Thit Nu’ó’ng encompasses all of the flavors that make me crave Vietnamese food. At $8.50, Brodard’s Bún Chà Giò, Tôm Thit Nu’ó’ng is a bowl of light vermicelli topped with crispy egg rolls, grilled shrimp, that wonderfully charred BBQ pork, greens, crushed peanuts, roasted shallots and a lime chili sauce served on the side. Lisa teaches me that these aren’t really considered noodles, so we also tasted her famous flat rice noodle soup. The freshness of the ingredients Lisa uses would make any of her dishes sing, but Brodard’s vermicelli truly was the best I’ve ever had. Their Vietnamese Coffee is excellent, too.

Native Knowledge: A tip from Chef Lisa Dang: visit Brodard Chateaux down the street for some of Orange County’s best curry.

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AnQi by Crustacean

TASTE

South Coast Plaza | 3333 S Bristol St. | Costa Mesa, CA 92626 (714) 557-5679 | www.anqibistro.com What’s in the bowl?

An’s Famous Garlic Noodles Red. The first word that came to mind as we approached the entrance to AnQi’s sexy South Coast Plaza Restaurant. Positioned just in front of the entrance to Bloomingdale’s, their super stylish red logo permeates through the stark white, glass fascia of the building leaking shades of red nearly to the edges. The exterior lends only a minor suggestion to what you will find inside, but it was enough to let us know this place was something special. We realize that “red” is a theme carried throughout this magnificent establishment; there are touches of it everywhere. We were guided past an illuminated glass wall behind the bar to a pair of comfortable lounge chairs. The atmosphere is definitely unique to Orange County: concrete floors, a convertible glass runway cutting across the venue – perfect for parties with fashion shows, comfortable lounge furniture and an impeccable staff. AnQi is owned by the An family who also own Crustacean (Beverly Hills and San Francisco), Tiato in Santa Monica and Thanh Long in San Francisco. We were there to try their appropriately named An’s Famous Garlic Noodles, and they did not disappoint. You can order them with toppings like chicken, beef, shrimp or even lobster, but since this was a noodle story, we wanted to see how they would stand on their own. Delivered alone in a white bowl they were beautiful in their simplicity. Upon first bite, we were shocked at the complexity of the melt-in-your-mouth texture and subtle yet predominant garlic taste. These were by far our favorite tasting noodles and they were served in our most favorite setting.

Native Knowledge: Make your reservations early for a truly unique experience as you can order An’s Famous Roasted Crab every Tuesday.

WI NN ER

AUTHENTICITY

Shin-Sen-Gumi Hakata Ramen

18315 Brookhurst St. Unit 1 | Fountain Valley, CA 92708 | (714) 962-8971 | www.sinsengumiusa.com What’s in the bowl? Hakata Ramen (Noodles in a special pork flavored soup)

Since opening his first restaurant in the United States 19 years ago, Mitsuyashi Shigeta has been a pioneer. He was widely discouraged from attempting to bring his soup to our shores. Even though the first stateside restaurant was successful, he was again discouraged from expanding to multiple locations (a taboo in the ramen business). When you enter his latest incarnation, located on that bizarre border on Brookhurst where it feels like you are in Huntington Beach but the address says Fountain Valley, you will be transported to Japan. Sign in before you enter on the clipboard that doubles as a hostess and make yourself wait, no matter how many people are in front of you. There are two sides to this restaurant, the “robata” side and the “ramen” side, both are fabulous but this story is about noodles so we sat on the ramen side. We were warmly greeted in a traditional Japanese manner by the staff and then by our steaming bowl of ramen noodles. The noodles here are uniquely prepared to order. You can decide the firmness of the noodles, oiliness of the soup and thickness of the soup. You can also add additional toppings. We would suggest some green onions and sesame seeds. This was by far the most authentic noodle experience of our expedition. Arigatou – Gozaimashita!

Native Knowledge: You can add extra noodles to your order for only 99 cents.

Izakaya Honda-Ya Japanese Restaurant 556 El Camino Real | Tustin, CA 92780 | (714) 832-0081 | www.izakayahondaya.com What’s in the Bowl? Q-shu (pork broth) With four locations in Southern California, Izakaya Honda-Ya Japanese Restaurant has accurately created a traditional, “home-style Japanese atmosphere” for dishing up their cultural comfort food. We entered Izakaya Honda-Ya in Tustin and were given the aristocratic treatment by being waved into the tatami room to the right. As we slipped off our shoes before stepping up to the intimate dining space lined with tatami mats and wooden walls, I admired the quantity of Japanese art and tiny treasures decorating the space; and, as with most of the locations on our tour, HondaYa advertised their specialties on home-made signs upon every wall. We asked our friendly server for their best noodle dish, and what she brought to us was a behemoth black bowl full of egg flour noodles, bean sprouts, bamboo shoots and pork broth crowned with green onion and lots of pickled ginger. For $7.25, this pot of noodles can be shared between a small family. Honda-Ya also offers the option to add extra toppings for just $1.

Native Knowledge: Honda-Ya is open until 1 am, and they serve food until midnight, but get there early to grab a good seat. This place packs a full house on the weekends.

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n ambitious, but struggling caterer was challenged to prepare a wedding cake. With no prior pastry-making familiarity, the young man summoned his botanical experience as a landscaper, his natural knack as an artist and his steady hands as a builder, and thus, the caterer organically discovered a realm of wonderment and beauty while forming his first fairytale out of fondant. Shortly thereafter, as the caterer-turned-cakemaker exposed his magical cakes to the masses, the word began to spread, and a cake shop was born. A prelude to a future phenomenon of cake creations, Garrens Christopher Russom channeled his cakemaking alter ego Christopher Garren’s and proclaimed his new emporium of edible treasures Christopher Garren’s Let Them Eat Cake.

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Christopher Garren’s Let Them Eat Cake is Russom’s steampunkstyle cake store and creative studio, and like a wonderful wizard from favorite storybooks and fables, Russom has been enchanting the public with cake illusions from his SoCo Collection location in Costa Mesa since 2009. Just as unusual and quirky as the cake wizard himself, this charming cake shop is a gallery of cases upon cases of cake artistry, but the centerpiece and inspiration for the shop’s design is a Victorian steampunk, H.G. Wells-inspired wedding cake, topped with a fantastical flying machine and unusual timepieces. The cakeinspired decor conjures images of the nineteenth century “The Dream of Flight,” and stepping inside may make you want to reach for a goldrimmed monocle with which to accessorize.

“The cakes are like temporary pieces of art that are very fragile, because you can kind of watch them decompose in front of your eyes,” Russom said, curiously inspecting a nearby installation.

After having made thousands of cake creations throughout his career, Russom says he prefers the romanticism of constructing wedding

Let Them Eat Cake constructs traditional, modern or “something different” wedding cakes, ranging from edible birds and butterflies atop realistic lanterns and hat boxes to themes of storybook castles, antique luggage awaiting the honeymoon or playful underwater worlds. The cost of Russom’s cakes begins at $1500$2000, and can go up to $12,000$15,000. The intricacy of Russom’s designs has become his trademark, and his cakes are so ornate that you won’t believe they’re edible! Many of the cakes take 10-12 hours to complete, but some can take 50-60 hours, Russom said.

Aside from the stunning impression of

The cakes are like temporary pieces of art that are very fragile, because you can kind of watch them decompose in front of your eyes” cakes. As a star of WE tv’s “Amazing Wedding Cakes” and a contestant of countless cake competitions on the Food Network, Russom’s passion for cake-making is perfect for composing the most important element (next to the dress) of many-a-girl’s biggest day.

“Wedding cakes are the most inspirational to me, because I get personally invested in the romantic sentiment that the customer brings to the table,” Russom said. “It becomes a journey for all of us, and many of my customers have become great friends.”

Russom warmly laughs before introducing a story about a couple of those customers. “Picky Pants and Doughnut Boy come in every weekend. For them, I made a cake with doughnuts coming out of a gym bag. Anyone can take a traditional, classic, white wedding cake and put gears or doughnuts on it, but our artistic interpretation is anything but middleof-the-road.”

As an example, Christopher Garren’s Let Them Eat Cake re-created a scene of Super Mario Land characters participating in a wedding ceremony.

Upon placing an order, each of Russom’s cake customers is asked to bring a package of items that inspire them, including pictures of the bride’s dress, copies of the invitations, linen swatches, bridesmaid dresses or anything that reflects the personality of the couple-to-be. A water-colored cake sketch is fabricated by Russom, and the laborious but intimate process between the cakemaker and the customer begins.

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each cake’s construction, Christopher Garren’s Let Them Eat Cake takes pride in the quality and taste of their products. Russom makes everything from scratch, including the baking soda, brown sugars, the fillings, the butter creams and the lemon curds.

Nothing contains any chemicals or preservatives. He buys local dairy products and many organic ingredients, too, for his impressive offering of cake flavorings.

Russom covers every cake palate, uncovering whimsical confections like Pistachio Pear Fizz and Raspberry Frangelico Cake for the more adventurous cake eater.

To add to his repertoire of edible art, Russom also serves handmade pastries, scones and cookies, and has more recently added simply comforting lunch items to his list, including herb-grilled cheese and country beef and potato stew. While I was admiring the café’s menu, Russom momentarily excused himself to grab a couple of Ultimate Chocolate Chip cookies from behind the pastry case for two tickled, pint-sized fans. It is apparent during my time with the master of cakery that his love and enthusiasm for his craft is spread not only by his talent and impressive product but also through his joy in

sharing the results of his work.

My exploration of cake fare continued to Russom’s creative studio where I was anxious for an adventure into the land of Christopher Garren’s cake conceptualizing. I stopped to admire the quantity of professional Kitchen Aid stand mixers in the room, but was most taken with Russom’s work space.

Shelves were lined with inspirational items, and haphazard displays of what I concluded to be pieces of his playful and quizzical personality. A rainbow of pencils, markers and paint brushes were strewn about just above his artist board, and pens, which Russom says are his favorite cake-making tools, because “that’s where the creative process starts.” He uses the pens for sketching his magical cakes, translating his vision onto paper so the idea becomes “live and dimensional.” Perched on the top shelf, parallel to a lit TV “Applause” sign likely used to queue a live audience, were human anatomy figures from Freedom-of-Teach, a web site that carries realistic anatomical models for both anatomists and artists. A skull set atop his desk, which Russom proudly referred to as “a little Edgar Allan Poe,” and a mischievous wooden arm, pointing in Russom’s direction, funnily reminded me of Pinocchio.

Russom creates his fantasy cakes from his workspace, but he also hosts a variety of public cooking classes from behind this artful area. He teaches everything from Baking 101 to Cake Carving to Sugar Flowers and Chocolate Clay Sculpting.

“I teach people the significance of ingredients, like how to make their own baking soda, baking powder, brown sugar, etc. There are a lot of ingredients, and sometimes you’ll be in the middle of baking, and discover ‘oh, I don’t have this or I don’t have that,’ so I teach them how to make it themselves,” Russom said. “And to help my students learn the basics of baking, I also recommend reading ‘The Cake Bible’ by Rose Levy Beranbaum.”

He also teaches his students how to substitute ingredients. The class bakes 10 different cakes with different variations of the basic ingredients, and then are encouraged to taste the cakes so they can distinguish the modifications. Russom adds that he would love to produce his own cookbook which blends what he offers in his classroom: artistic creations and solid baking techniques.

As I watched Russom fidget behind his work area, I wondered what he was thinking. He said, “I’m making cakes in my head.”

And I was thinking, thank goodness for that, because as long as Russom continues to receive artful visions of cakes dancing in his head, cake lovers everywhere will live happily ever after.

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an you imagine hosting

favorite fromage in its authentic form. Cheese

a party without adding

today is cultivated by procurers around the world

a platter of cheese

and comes in so many flavors and textures and

to your spread? Until

consistencies that the enjoyment has become an

more than 500 years

art form. With minimal connoisseurial knowledge

ago,

to

of this milky snack, I was inspired by the number

cheese educator Cathy Pavlos of Lucca CafĂŠ,

of credible cheese purveyors I found here in

this celebration staple didn’t even exist. The

Orange County. I uncovered a community of

tale is of a gleeful king who tasked his subjects

cheese gurus that care for their cases of cheese

with producing an after-dinner item which he

as if they hailed from royalty; and, on my journey,

could enjoy with a remaining jug of wine. The

I discovered they did.

according

culinary conqueror and perfect pair for wine was the cheese platter. Enjoyable as an appetizer, a dessert, paired with wine, paired with beer, add interesting accompaniments or feast on your

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by Kristal Docter Photography by Ralph Palumbo

Location: the meat house

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The Meat House

103 E. 17th Street, Costa Mesa, CA 92626 | (949) 548-6328 | www.themeathouse.com A rarity in Orange County, The Meat House is a neighborhood butcher, offering hand-cut premium meats, but did you know they also specialize in providing the cities by the sea with artisanal cheeses? This modern market procures all of the quality ingredients necessary to serve and impress guests with a cheese tray at your next party, from marmalades to marcona almonds. With locations in Costa Mesa, Brea and Mission Viejo, the Meat House merchandise is easily obtainable from any address. We visited Co-General Manager Caty Amorosia in Costa Mesa, whose expertise and above-and-beyond service made us want to stay and learn more about their variety of creamy curds. She likes to keep the cheese offerings changing seasonally. Amorosia says her customers expect a certain level of cheese knowledge and are truly looking for an experience when they visit the Meat House. Some customers drive from as far as Temecula just to buy the Meat House’s cheese. The cost ranges from $11.99 per pound to $49.99 per pound, depending on its age. Amorosia recommends a sweet, sheep’s milk gouda called Euphoria, which she adds is great with peaches.

Native Knowledge: Don’t see or taste the exact cheese you’re looking for behind the case? The Meat House will special-order anything you desire and will even arrange your requests on a platter for parties at no extra charge. You just have to provide the platter.

Pescadou Bistro

3325 Newport Boulevard, Newport Beach, CA 92663 | (949) 675-6990 | www.pescadoubistro.com Owned and operated by an adorable French couple, Olga and Jacques de Quillien, Pescadou Bistro truly provides a very French feel and fare to Newport Beach. The intimate space exudes a theatrical quality with plush draperies lining the walls and vintage French advertisements framed as art. Since 1998, Pescadou Bistro has given OC eaters a glimpse into a typical French family home with rustic copper pots and paint treatments strewn about the space.

The warmth and traditional feel translates beautifully into the food. Pescadou Bistro’s memorable menu offers classic French cuisine like cassoulet, grilled merguez and moules poulette (black mussels with wine, garlic and cream).

Unique to our tour of cheese, Pescadou Bistro also offers a menu of “cheese 53

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wines” to compliment their cheese du jour, either the customary way at the end of the meal, or American-style as an appetizer. Jacques jokes that “they say in France there are as many kinds of cheese as there are days in the year,” so he imports a variety of French cheeses for his coastal customers to enjoy. At $15 for four thoughtful portions of French fromage plated with fruit-flavored bread, walnuts and dried raisins, this hideaway off Newport Boulevard is a must for your next romantic meal. “It’s like taking a trip to France without a passport,” Jacques said. Oui, oui il est.

Native Knowledge: Pescadou Bistro creates a special menu each year in July to follow the course of the Tour de France. Each week a different region is traveled by the racers, and Pescadou Bistro allows its customers to visit those regions from afar by serving menu items which relate to those regions of France.

Vin Goat

3326 East Coast Highway, Corona del Mar, CA 92625 | (949) 673-2200 | www.vingoat.com With over 150 wheels of wonderful cheese, Vin Goat’s inventory put’s this Corona del Mar cheese shop in the lead on quantity, and their assortment of oils, chutneys, jams, gourmet crackers and unique relishes (like lavender asparagus and chipotle carrots) will provide you with countless cheese platter pairings. Co-owner and cheesemonger Erich Vogel opened Vin Goat on May 5, 2011 after five years of planning a dream that spawned during a long weekend of sangria sipping and life philosophizing with co-owner John Bennett. After tasting 85 ounces of cheese in four days at the San Francisco School of Cheese’s professional cheese program, Vogel learned the importance of offering product cut straight from the wheel to ensure freshness, as well as learned how to carefully foster the fromage’s aging process to assure the product is purchased

at its peak. Vin Goat exhibits a truly international representation of cheese, carrying all of the old European favorites and adding local artisanal cheeses to the melting pot of today’s dairy delights. Vogel said, “I try to make sure that we have a broad range of everything from creamy to crumbly to strong to mild. I have a nice range so that I can steer people to a cheese that’s similar if they ask for a particular cheese,”. Our favorite was the Abbaye De Bel’Loc, a sheep’s milk cheese from the Pyrenees. These 11-pound wheels of semi-hard cheese are made by Benedictine monks, adding a different kind of “spirit” to this beautifully mild cheese.

Native Knowledge: Mark your calendar for cheese tasting and cheese making classes, beginning this month at Vin Goat where they will be “bringing in some very big names and authors” to teach Orange County’s cheese aficionados everything they ever wanted to know about cheese.

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The Cellar

156 Avenida Del Mar, San Clemente, CA 92672 | (949) 492-3663 | www.thecellarsite.com “If we lose a cheese, it’s like somebody died,” The Cellar Operating Owner Dawn Mednick said. “I love that people are into cheese. They are into it because they love it, not because they’re getting rich, but because they truly love it.” Mednick’s fervor for fromage is visually apparent inside this beautiful boutique off the main Avenida in San Clemente. Walking into The Cellar is like walking into an artful, urban kitchen with a focus on cheese. With details like cheese wheel sticker art, reclaimed wood from the space’s previous market, the Rose Bowl flea market ladder-turned wine rack and rustic mirrors made of old windows from the New York Cooper Union Building, you know that these people care about quality and it translates to their cheese. This shop carries a lot of “boutiquey” cheeses from small American cheese producers that cheesemonger Carlos Valencia will prove to you can rival many European products. The Cellar displays several

retail cheeses ranging from $5 per pound to $59.99 per pound. Or you can order a board to take to your seat at the piano (they have nightly live music), choosing three, five or seven cheeses or charcuterie, or a combination of both for $12 - $24. Our favorite fromage find amidst these recycle-chic surroundings was the delicious and creamy ColoRouge, from a Colorado-based cheesery called MouCo Cheese, an eco-minded company who encourages purveyors to recycle their packaging. Valencia serves this stellar soft cheese with sundried tomatoes, microgreens and a balsamic reduction. The Cellar also sources cheese platter accompaniments like crackers, caramels and chocolates from other local artisans.

Native Knowledge: The Cellar is expanding! This month, The Cellar will open its second location at the OC Mart Mix in Costa Mesa. Start the New Year by participating in their quarterly cheese club, which includes tastings, significant product discounts and Pick-up Parties (you pick up your cheese order, and The Cellar throws their members a party).

The Bruery Provisions

143 N. Glassell Avenue, Orange, CA 92866 | (714) 997-2337 | www.brueryprovisions.com Cheese and wine has become a successful pair for party fare, but have you ever thought about enhancing the flavor of your cheese with the accompaniment of beer? Bruery Provisions in Old Town Orange is leading the county in this complimentary connection. Opened in 2010 by owner Patrick Rue as a tasting room and educational venue for his international award winning craft brews, Bruery Provisions (“Bruery” is a play on Rue’s last name if you’re wondering as I was) teaches you how to choose cheeses that interact with their many beers, including Gunga Galunga, Oude Tart, (which won a gold medal at the Great American Beer Fest) and Saison Rue, (served in Belgium’s famous Café Delirium). The Bruery’s “provisions” are obviously something special, because as we waited for our beverages, a swarm of patrons gathered outside the door, awaiting the opening to taste a rare release of Belgium beers. Supplying us with our brews, Jen Doyle, one of the Bruery’s employees and beer authorities, offered us an insightful tasting on how they push the boundaries of beer by enhancing the flavor with cheese. Their Autumn Maple beer finished with hints of yams and molasses and was very sweet, but when enjoyed alongside the Bruery’s $10 Swiss Plate, the taste was splendidly balanced. Bruery Provisions offers several other generously portioned and themed cheese and/or charcuterie plates, ranging from $10 – 13. The Bruery’s cheesemonger Kendra also hosts cheese classes called Radical Raw Milk for further adventures in cheese and beer.

Native Knowledge: The Bruery stocks the shelves of beer lovers throughout the world, but there is one brew that you can only get in Orange County: The Bruery’s Loakal Red, which matches divinely with their Krummenswiler raw-milk Swiss cheese.

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Lucca Café

6507 Quail Hill Parkway, Irvine, CA 92603 | (949) 725-1773 | www.luccacafe.net This Euro-bistro is owned and run by possibly the most interesting chef I have ever met. Chef Cathy Pavlos is an architect by trade and is a retired college professor. I happen to think she was also a comedian in some former life, because I could have listened to her tell stories all day, and apparently her customers do. After 25 years of sharing her adventures with students, Chef Cathy decided that Southern California needed a traditional yet conceptual Italian restaurant where she could share her adventures in food, so she opened Lucca Café in 2005 with her husband Elliott. An “urban concept in a suburban context,” Lucca Café is a unique familystyle restaurant with a focus on providing quality retail cheeses and charcuterie in addition to their meals. Providing “a bucket list of cheeses you need to eat before you die,” Chef Cathy sources incredibly unique cheese samples and offers them to customers for taste-testing. When she gets “something fun in, everyone gets to try it,” like Lucifero, a blue cheese spiked with chile peppers. Chef Cathy explains that the local producers are putting out amazing artisanal products, but she still receives noteworthy cheese news from her cousin in Italy to stay at the forefront of the industry. Each daily cheese board (which is literally served on a rustic cutting board) includes homemade cake bread, house made chutneys and fresh seasonal grapes in addition to Chef Cathy’s choice of cheeses. Our favorite cheese du jour was the Two-faced Blue from Washington, a blend of cow and sheep’s milk, which Chef Cathy says has become a more recent trend, milk blending, and it is a must try. Lucca Café also serves small pours of wine (2.5 ounces) if you choose to pair a different wine with each cheese and still hope to drive home.

Native Knowledge: Lucca Café is Chef Cathy’s vision inside and out.

With a background in architecture, she decided to design the entire space herself. As the building was being constructed, Chef Cathy sat outside with her T-square ruler issuing details and drawings to the builders, and it is a beautiful space to see.

Marché Moderne 3333 Bristol Street #3001, Costa Mesa, CA 92626 (714) 434-7900 | www.marchemoderne.net

A celebrated South Coast Plaza gem, Marché Moderne is a stylish French bistro that consistently delivers beautifully rustic yet refined food. Owners and chefs Florent and Amelia Marneau have been celebrated throughout the world for their culinary mastery and sat down to enlighten me on what makes a fabulous French cheese plate. Priced between $9 and $16, Marché Moderne’s French cheese offerings are insurmountable. Handing me nine pages of approximately 11 cheeses per page, I wasn’t sure I could grasp the cheese education I was about to receive from Chef Florent. He changes his cheeses often, carrying approximately 15 French cheeses at a time. Eighty percent of his cheeses are sourced from Europe and 20 percent are sourced from the United States, which he says is producing so much more product now. With cheese being very much a part of Florent’s French culture, he teaches me that they typically enjoy it after dinner with the leftover wine. “But the more I think about it, I love making cheese as a meal. At home, I’ll make dinner out of it with a bottle of wine and a board of cheese,” Florent said.

Marché presents their cheeses on a rustic board with their famous condiments, including honeycomb, fresh marmalades like fig or quince, and very crispy, always hot, wonderful baguettes from their wood-burning oven. Florent says “bread should be for a nice cheese plate.”

Native Knowledge: If it’s your first time dining at this elegant eatery, try the Spontané, a reasonably priced three-course tasting menu which changes daily. You’ll get bits of the best of everything.

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Laguna Culinary Arts

845 Laguna Canyon Road, Laguna Beach, CA 92651 | (949) 494-4006 | www.lagunaculinaryarts.com Another artful integration into Laguna’s creative culture, Laguna Culinary Arts originally opened as an educational facility for professional chefs and still offers an intensive professional chef program.

But, with extra space to utilize and ideas to share, owner Nancy Milby and executive chef Laurent Brazier expanded their culinary contribution by opening an attached café, additional cooking and tasting classes for small groups, and most recently, Mirepoix Restaurant, which serves four-course prix fixe dinners every Thursday, Friday and Saturday night. Laguna Culinary Arts is positively an all-inclusive experience, supplying the eats, education and experience for foodies. Adding artistic elements like paint palette-shaped plates, which are used to serve their cheese, the imaginative concept feels like it fits perfectly in this Laguna village. On our visit, Formagé Kristen Trinh organized our cheese work of art with three cheeses for $12, but they offer up to seven varieties per plate for $22. A local favorite and our favorite as well, the Truffle Tremor, a fresh goat’s milk cheese, is a creamy delight dusted with spots of black truffle. If you like this cheese, but want to spend a little extra for a special occasion, try the Il Boschetto, an imported sheep and cow blend from Italy with truffle shavings. This beautiful treasure is $42 per pound.

Native Knowledge: Laguna Culinary Arts will ship their cheese anywhere in the United States, so if you have a faraway friend or family member who loves cheese as much as we do, send them a box of cheese or a custom-made gift basket.

The Crow Bar and Kitchen

2325 E. Coast Highway, Corona Del Mar, CA 92625 (949) 675-0070 | www.thecrowbarcdm.com This Certified Green Restaurant (dinegreen.com) is simplistic in its gastropubish flavor with brick walls decked out in mirrors and chalkboards, but will certainly surprise you with the complexity of their “American-ethnic” eats. Promoting the purpose to “think local, eat global,” The Crow Bar and Kitchen opened in 2007 as a casual combo of solid food with a minimalistic style. Owner Steve Geary said The Crow Bar’s customer is everything from “kids to octogenarians to 20-somethings on double dates to 30-somethings with discerning taste.” Much like their concept, The Crow Bar offers a basic yet beautiful cheese board ranging from three cheeses for $11 to five cheeses for $16. Each board – it’s actually an adorable mini pizza paddle dressed in pristinely cut parchment paper – is served with honeycomb, currants and grilled mini toasts for dipping and spreading. As Executive Chef John Cuevas guessed, my favorite of their offerings of fromage was the Délice de Pommard, a soft, French goat’s milk cheese with a hint of mustard. It was so silky that it spread on my rustic toast like cream cheese with a kick. I recommend pairing their cheese board with a selection from their cured meats list.

Native Knowledge: The Crow Bar and Kitchen is redesigning and rolling out a new menu this month. Check their Facebook Page (www.facebook.com/crowbarkitchen) for alerts on some scintillating new options. My only query is how can it get any better than eggs benedict with pork belly for breakfast or burgers with bone marrow butter for lunch?

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Kris Kirk Executive Chef Ecco Pizzeria and Bar Since: 17 months Previous positions at restaurants: Chef de cuisine at Sage on the Coast The hardest skill to master in the kitchen: Knife juggling What percentage of your time is spent cooking? 75% How many are on your staff? about 12 What is your favorite OC restaurant besides your own? Kappo Sui and Casa Oaxaca What is your favorite dish to prepare? Any dish that requires building of flavors If I was not a chef I would be chasing hurricanes.

photography by Nancy Villere of Crush Photo Studios

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Jarvis Yuan Chef starfish Laguna Since: 6 months The hardest skill to master in the kitchen: Leadership qualities What percentage of your time is spent cooking? 70% How many are on your staff? 9 What is your favorite OC restaurant besides your own? Honda Ya What is your favorite dish to prepare? Oxtail Beef Noodle Soup If I was not a chef I would be in school getting a degree.

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David Slay Chef/co-owner Park Ave. Steaks and Chops and il garage ristorante Since: The beginning, 7 plus years Previous positions at restaurants: Chef/owner La Veranda, Beverly Hills, CA The hardest skill to master in the kitchen: People What percentage of your time is spent cooking? 25% How many are on your staff? 45 and growing What is your favorite dish to prepare? It’s hard to have one favorite, probably winter roasts and slow cooking If I was not a chef I would be a musician.

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Ryan Adams Executive Chef / Owner Three Seventy Common Kitchen+Drink Since: 3 months Previous positions at restaurants: Executive Chef at Sorrento Grille (2 years); Corporate Chef at Culinary Adventures (10 years); Executive Chef at Citrus City Grille in Orange The hardest skill to master in the kitchen: Time management and organization What percentage of your time is spent cooking?

Currently around 40% How many are on your staff? 36 total in the front and back of the house What is your favorite OC restaurant besides your own? Depends what I’m in the mood for, but I frequent Marche Moderne or Lola Gaspar.

What is your favorite dish to prepare? Grilled fish with a light salsa verde – simple and classic (nothing that requires the use of tweezers) If I was not a chef I would be a restaurant designer/architect.

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Florent Marneau Chef/Owner Marche Moderne Since: 5 years Previous positions at restaurants: Executive chef Pinot Provence Costa Mesa, 1998-2007; Chef de cuisine Aubergine Newport Beach, 1994-1998; Pascal, Newport Beach, 1990-1994 The hardest skill to master in the kitchen: To me, the key is consistency, and that is the most important.

The skills and tricks: you learn them, you execute them but again at the end, it’s all about consistency.

What percentage of your time is spent cooking? I spend a lot time in the kitchen. I would say 80%. As much as possible, it makes a huge difference.

How many are on your staff? 64 employees (29 in the kitchen and 35 in the front) What is your favorite OC restaurant besides your own? Blue Fin and Mozza What is your favorite dish to prepare? Fresh fish and shellfish If I was not a chef I would be a tennis player, but I am way too fat and out of shape.

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Luca Cesarini Chef Andrea Ristorante at Pelican Hill Since: Joined Andrea in June 2010 (about 18 months) Previous positions at restaurants: Michelin-rated fine dining restaurants throughout Northern Italy; top-rated Italian restaurant Palio in New York City; Chef de Cuisine for the St. Regis Hotel in Shanghai; and The Sukhothai Hotel in Bangkok, Thailand, where he contributed to La Scala Restaurant.

The hardest skill to master in the kitchen is? Taste is the most difficult to master, especially when striving for consistency across an entire culinary team. Everyone starts with their own unique palate.

What percentage of your time is spent cooking? About 80% How many are on your staff? 11 on the Andrea culinary team What is your favorite OC restaurant besides your own?

In OC, I like Pizzeria Ortica or Pizzeria Mozza.

What is your favorite dish to prepare? I like to prepare any kind of pasta because I make it by hand using my family recipes.

If I was not a chef I would be an architect, because I like design and creativity. I have quite a few interior design books in my collection.

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Bobby Navarro, creator of 100eats100days is a collector of edible experiences, and promoter of personal adventure. After dining at 100 highly recognized eateries in 100 consecutive days (twice), LOCALE Magazine dared him to uncover the biggest, hottest, and most outrageous dining challenges that Orange County has to offer.

CHOW CHALLENGE 1: The Burnt Truck

It’s Chow Challenge Time with OC’s Favorite Foodie

Get

n

i

photography by Albert Evangelista

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the Ring

by Bobby Navarro

Challenge Completed: Yes Timer Set At: 20 minutes Prize: Your pancakes for free!

Weight: 3 pounds Cost: $10.95 Address: 125 W Santa Fe Ave, Fullerton, CA Phone: (714) 738-4356 Hours: Breakfast on Sunday from 10am to 2pm Sunday - Thursday 11am to 11pm Friday - Saturday 11am to 1am

Challenge Completed: Yes Timer Set At: 20 minutes Prize: Beastmaster T-Shirt Weight: Under 3 pounds Cost: $15.99 Address: 2901 E Miraloma Ave # 1 Anaheim, CA

Phone: Hours:

(714) 630-8574 11am to 8pm daily

Challenge Completed: Yes Timer Set At: 15 minutes Prize: The satisfaction of eating 9 sliders and

getting your picture on the Burnt Truck’s 32-inch LCD for one week.

Weight: Over 3 pounds of sliders and tots.

Cost: under $20 Address: Visit the truck at the OC Fair on Thursday

Afternoon at 88 Fair Drive, Costa Mesa, CA Hours: Visit www.theburnttruck.com for the most current schedule

Pulling up to the OC Fair grounds on Thursday afternoon (and now Wednesday nights) is not unfamiliar. Gourmet Food Trucks line the lot in front of the Pacific Amphitheater and you can always find a crowd around one matte-black truck, The Burnt Truck. The Burnt Truck’s eating challenge was inspired by this year’s OC Fair competition: to see who could quickly consume a combination of nine different flavors of The Burnt Truck’s upscale sliders and a box full of tots (those crispy little spud balls you might remember getting on your childhood lunch

trays) in under 15 minutes. When presented, it looks like an edible mountain, drippings and smells of all kinds layered over one another.

The cheese from the cheeseburger slider melted on top of the PBJ slider, which was also slathering the Korean BBQ slider with pretzelinfused peanut butter. Each slider had its own bold identity, but merged with the one another as if to create a tasty Picasso.

CHOW CHALLENGE 2: Heroes in Fullerton Tucked away in the SoCo district of Fullerton in a sports bar with over 100 beers on tap and 36 television screens is this behemoth of breakfast. Sunday is the only day to conquer the Heroes three-pound-pancake challenge, amongst all the other warped breakfast items on the menu. When you visualize a stack of six flapjacks, you picture a glass of OJ and an approachable pile of griddled batter. Each of the Heroes’ pancakes was like any pancake

should be, light, airy, but it was trying to take a bite from each of the six that became slightly overwhelming. It seemed to change the fluffy edibles into a dense thundercloud, with droplets of maple syrup and butter. This was a morning feast on magical hormones! If you can manage to dominate this heap of hotcakes you get the entire thing for free, but with cakes that could cover a small child’s head, be prepared to lose this dare.

CHOW CHALLENGE 3: Blake’s Place

Amongst the warehouses and faceless buildings of this industrial part of Anaheim, you will be surprised to see a beehive of excitement buzzing around this undistinguished location. Walking into this bustling gem made me feel like I was stepping into a scene from “Cheers.” Owned and operated by Sandy and Gene Hobel, Blake’s Place has been cooking up great BBQ for the past 16 years, but “The Beast” has really put them on the map. With a twenty-minute time limit to massacre over two and a half pounds of pulled pork, pulled chicken, chopped beef, coleslaw, onions, and some pretty

dense buns, this challenge is definitely no walk in the park. It seems that the most popular method would be to eat enough of the delicious BBQ meat and coleslaw center to be able to make a mouth-safe-size sandwich.

I think saving this bread-packed bun last, would be any challenger’s downfall. Since 2009, two hundred and forty-six people have attempted Blake’s Beast Challenge and only half have succeeded. For you rookie food eating challengers out there, this is a great way to get your appetite in the ring.

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CHOW CHALLENGE 4: Clancy’s Clubhouse Clancy’s Clubhouse is the high-end sports bar only your classy girlfriend could dream up for you. Not only are there televisions lining every inch of the ceiling perimeter, but also giant iPad-like screens that keep you informed of specials, upcoming events, and of course, the newest challenge in town! We had the chance to view the unveiling of what could be the hottest hot wings that Orange County has to offer.

As soon as Clancy’s Stupid Hot Wings came out of the kitchen, everyone’s nose started to tingle, and the overconfident customer had no idea that this sensation was only the beginning. When Clancy’s Stupid Hot Wings touch your lips, it feels like a swarm of bee stings. Without the house-made dressings or any liquid to cool it down, I can’t think of any ultimate eater that could tackle this food test.

Challenge Completed: Not yet.

Timer Set At: “Good Luck getting to the end” Prize: Free plate of wings Weight: 3 pounds Cost: $23.00 Address: 2191 S Harbor Blvd, Anaheim, CA Phone: (714) 630-8574 Hours: Monday - Friday 4pm to Midnight

Saturday - Sunday 11:30 to Midnight

CHOW CHALLENGE 5: La Casa Garcia

Challenge Completed: Yes Timer Set At: “You just can’t be here all day.”

Prize: Free “The King” Burrito Weight: 5 pounds Cost: $15.95 Address: 531 W Chapman Ave, Anaheim, CA Phone: (714) 740-1108 Hours: Mon - Thu 8 am to 10 pm Fri - Sat 8 am to 11 pm

Frank Garcia, owner of La Casa Garcia, only dreams big. With authentic Mexican food as the backbone of his restaurants, he brings a sense of life and inspiration to his future. “The King,” a five-pound burrito, is normally offered by the restaurant as a catering option to groups, but it has gained enough popularity to make it to the main menu. Garcia really puts heart into his burritos, adding tender rice, marinated meat, traditional beans, cheese, and lettuce all wrapped in a tortilla, because as Garcia says, “you can eat anything with a tortilla.” Each “King” burrito is drenched in Garcia’s special Hispanic gravy (a house-made enchilada sauce, and my favorite ingredient of this big burrito).

Garcia says people come in all the time to try their hand, or stomach, some pooling money together to see who can finish this fiesta bundle first! The only rule is “you can’t stay all day,” and if you think you can manage five pounds of authentic Mexican flavor, I challenge you to try the 10-pound burrito.

CHOW CHALLENGE 6: The Catch We brought an old favorite back into the ring, but with a twist. The Catch’s OMG Burger has been getting hype since its inception, and now it can be done with a little something extra. The burger is named after the reaction it gets as it is walked through the dining room to a party willing to order it, and the reaction from us was just as great as we saw this monster burger being prepared. The casino and brisket mix of meat weighs in at about five and a half pounds before cooking. After the lettuce, tomatoes, onions, and the Sundevil mix are added on two glistening buns, the burger tops the charts at about eight and a half pounds! The Sundevil mix consists of jalapeños, peperoncinis and onions, battered and then fried, which you can add to any burger. We were the first to get it on the OMG, and it was delicious. The Sundevil Mix added a nice kick to the perfectly cooked five-pound patty. The burger had to be cut like a pie, and it was a slice fit for a king. The meat itself could’ve won any burger patron over, flavor dripping down your fingers and a tenderness that is not always easy to achieve. Only one person has ever conquered this monstrosity, and he happened to be a professional eater, so new rule: Rookies Only!

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CHOW CHALLENGE 7: First Class Pizza

296 E. 17th StrEEt CoSta MESa, Ca 92627 949.645.7626 www.micasa1.com • •

The First Class Pizza in Irvine is the only one of this chain offering up the Porker Pizza Challenge. The extra large Porker Pizza is not something to be taken lightly. With two pounds of dough and 4 pounds of pepperoni, Canadian bacon, meatballs, sausage, and bacon pieces, get ready for a major pig fix. As you hold the slice of pizza in your hand, it could almost be mistaken for a heavy wallet. Each bite was packed with so many different pork flavors, a hint of smoke, a mild spice, and so much cheese stretching from slice to slice, who could resist? The lunch crowd is really lively for a restaurant that seems out of the way, and after having some of their pie, I understood why. If you don’t think a six-pound pizza is your thing, get a regular size and finish with a Cinna-za, a dessert pizza worth squeezing in that extra room.

Challenge Completed: Undefeated.

Timer Set At: 25 minutes Prize: Free Porker Pizza Weight: 6 pounds Cost: $29.39 Address: 6420 Irvine Blvd, Irvine, CA Phone: (949) 552-5358 Hours: Mon-Thu, Sun 11 am - 9 pm Fri-Sat 11 am - 10 pm

Challenge Completed:

Yes, but if you aren’t a

pro, good luck.

Timer Set At: 25 minutes Prize: Free Burger and a $500 cash prize Weight: About 8 pounds Cost: Starts at $59.99 Address: 2100 E Katella Avenue, Anaheim, CA Phone: (714) 935-0101 Hours: Lunch 11:30 to 4 Monday - Friday 4 to 10

Saturday 5 to 10

Sunday 5 to 9

$3 happy hour $4 Margarita Monday $1 taCo tuESday FaMily FriEndly Lunch • Dinner party plattErS A

locAl fAvorite since

Mi Casa is a story of family; of multigenerations dedicated to good food and festive times.

1972

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The Ultimate Romantic Getaway

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A New York State of Mind

by Kristal Docter Photography by Ralph Palumbo

Chef Amar Santana Shares His Signature Course

n exemplary representation of individualism like Frost’s famous poem, Chef Amar Santana is showing Orange County a road that “has not yet been taken.” With a distinct culinary point of view and an eclectic personal heritage, Santana is setting himself apart from the competition. Producing conceptual eats from superb ingredients has become Santana’s signature, and now, with the opening of his first namesake restaurant, Broadway by Amar Santana, this food artist has no boundaries for his cooking visions. From his rustic-chic eatery, or what he calls his home away from home, Santana shows us that he’s just getting started on his course in the kitchen.

You began your career as a chef at the age of 15 in New York City.

How did you feel entering the industry as one of the youngest chefs to cook in the city’s hottest kitchens?

“I felt like I had to work harder than the others. I used to get yelled at a lot. I got treated the way a 15 or 16-year-old gets treated in the kitchen.

You’re a nobody, and it’s up to you to get out of that experience and feel like somebody.”

During your cooking debut, you were in a culinary program at Careers Through Culinary Arts Program (C-CAP) where you were introduced to what is now your craft. They gave you a scholarship to attend the Culinary Institute of America (CIA) in Hyde Park, New York, as well as a trip to London to study at the acclaimed Le Cordon Bleu. Tell me about your experience with this national non-profit, coined C-CAP. “It was great because they put me on the right path to go to cooking school, because there was no way I could afford to go to the CIA with my own money. They awarded me with a full scholarship to attend the best cooking school in the United States. I am still involved with the program. I am working an event in the near future where the proceeds will go to C-CAP. I want to help low-income high school students to get scholarships to go into the cooking business like I did.”

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What inspired you to make the culinary world your playground?

“I had a lot of people I looked up to when I was young before I started cooking. One of the chefs I looked up to a lot was Emeril.

Charlie Palmer was also one of them; and then, coincidentally, I ended up working for him. When I was 15, I saw a profile on him in Vegas (where he started), and it showed him riding in his convertible, smoking a cigar, and I wanted to get there. All of a sudden, I was interning with him, and he ended up helping me to be where I am now. He’s been to Broadway [by Amar Santana], checked the space out, and gave me the blessing.”

You’ve worked at several of Charlie Palmer’s restaurants, including Aureole in New York. Which restaurant did you learn the most from as a chef?

“Aureole in New York. I was promoted to sous chef at a very early age, and in New York, the industry is very competitive. I got to do my food and compete with the big guys.”

After your success with the Charlie Palmer brand, in 2011, you chose to branch out and open your own restaurant Broadway by Amar Santana here in Orange County. What compelled you to add restaurateur to your impressive chef resume?

“This place is everything I’ve ever wanted in a restaurant: perfect size, open kitchen – I‘ve always wanted an open kitchen so people can see me cooking for them every night. I love it here in Orange County so much that I know I’m never going to leave. So with Broadway I tried to recreate something New York-like, so I could feel like I was visiting home every time I walk in.”

What signature flavor influences or profiles can we consistently see in your food?

“I like to hit every note. Every time I create a dish, I’m looking for sweet, salty, sour and savory and something textural.”

Can you share with us the one ingredient you always use to make your exquisite food?

“Vinegar. It always brings the flavor out of things . . . and salt. I can’t live without either of those ingredients. Even when I’m making ice cream, I use salt just to bring out the flavor.”

Of all the food you’ve created, what dish is your favorite?

“Pork belly. It is one of the first dishes I ever created, and I still remember it. It was a crisp, braised pork belly with compressed summer melon, pickled pearl onions and a soy sherry reduction. That dish is one of the first specials I did back in New York. It’s one of my signatures.”

I hear your Dominican mother is a fantastic cook, too. What is your favorite meal at Mom’s house?

“Mofongo. It’s smashed deep-fried plantains with raw garlic and pork cracklings all smashed together. I used to watch my Mom cook, and the techniques she used didn’t make sense to me back then when I was a kid. I didn’t know why she was cooking beets in plastic bags and boiling them. Then, she explained to me that it keeps the beets from bleeding their color. Fifteen years later, I am cooking sous vide in Cryovac® bags and browning my chicken with brown sugar like she did.”

Speaking of cooking preparations, you have nearly every kind of cooking tool or technology that I have ever seen.

What is your favorite cooking preparation with all of these choices?

“I like to slow braise, because you can take affordable pieces of meat and infuse them with powerful flavors.”

Do you have any predictions for the trends we will see in the culinary world in the coming year?

WINNER of OC HOTLIST BEST WOMENS BOUTIQUE!

“I think that every chef is going to go back to square one; the classics and the basics of cooking and forget about all this nonsense food that’s going on.”

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“I read a lot. I’m always reading. I have a lot of cooking books . . . more than 300.”

Wow! That’s like your average library’s entire catalogue on cooking. Amongst this impressive cook book repertoire, which books have influenced you the most?

“Alain Ducasse, Charlie Trotter from Chicago – I have all of his books, El Bulli – he’s the man.

El Bulli revolutionized the whole culinary world in Spain for the past 20 years. He’s also the only chef featured on the cover of TIME magazine. All of these chefs do classic food, the basics. I learn a lot from them, and from there, I come up with my own dishes.”

You wouldn’t happen to have any plans of adding your own cook book to that grand library, would you?

“Actually, yes. I would like to do a Broadway cookbook with some new recipes and dishes, and it will show where I started, where I was, where I am now, and where I’m going to be in the future as a chef. I want to show my life through a cook book.”

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Can I pre-order one? If your cook book is as popular as your restaurant, we’ll all be waiting in line. Any advice for us amateur cooks until that book comes out?

“Just read cook books. Look at the pictures, and try to recreate those dishes without looking at the recipe. That’s what I do. I don’t follow recipes. I just look at the pictures and do my own thing.”

And if we fail miserably trying to conjure up these dishes Amar-style, without recipes, where would you recommend we dine in Orange County . . . aside from Broadway, of course?

“Break of Dawn, Brodard Restaurant in Westminster is amazing, and Cucina Alessa.

All of these places serve good solid food that you don’t get tired of eating.”

Will we see you doing any television cooking competitions in the future, after watching you compete on the first season of NBC’s “America’s Next Great Restaurant” last year?

“It was a great experience, because I had never done such a thing like that before. It was amazing to see the prep and intense hours you do for a one-hour show. You work seven days a week with 15-hour days! But, I got to make a lot of ‘saucy balls’ on national television.”

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Baby, It’s Cold Outside

by Erin Rose Belair Photography by Jennavieve Belair

a day or night guide to the hottest hot drinks in Orange County

It’s that time of year: the thermometer dips a bit below sixty and we all get to dig out our cute winter gear for a mere moment. Nothing goes better with those extra layers and scarves than a nice hot drink. So, I scoured Orange County for the perfect hot drink, day or night. I have compiled your go-to list no matter what your taste may be. There is something for everyone, I guarantee. Bundle up, grab one of these steamy cordials to sip on, and have yourself a nice read through our newest issue.

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Chapter One: The Modern Local

When I strolled into this hip spot on a Monday afternoon, searching for something to warm my belly and soul, I was struck immediately by the dashing bartender. This place has got swagger. I settled at the bar and asked for something hot, although I would have taken him had he offered. Instead I had a Hot Irish Tubor. This drink, highlighting their extensive and creative cocktail menu for the colder months of the year, was instantly on my list of classics. It’s made with Jameson, a dash of bitters, a few secrets, and a fresh lemon peel that they set on fire to release its lemon essence. This drink gives a nod back to the days when men were men and drinks tasted like a real drink. There is nothing hiding and nothing disguising the fine flavor of Jameson. The Hot Irish Tubor was warm and smooth with a quick bite of bitters that blended perfectly with the lingering lemon aftertaste. Not only do these folks make a fine cocktail but they also serve a lunch, dinner, and late night menu that will make you drool. Chapter One and their Hot Irish Tubor win my award for the best drinkers hot drink.

Located at: 227 North Broadway, Santa Ana, CA 92701

320 Main

320 Main in Seal Beach hides quietly behind its wrought iron exterior, while the interior will transport you to a swanky and subtle world. A full bar sits against the left wall, looking over the small restaurant full of leather booths and brick. It’s the perfect spot to hide away with someone special and enjoy a drink. The bartender offered me a Hot Toddy when I told him of my endless search for the perfect winter drink. A Hot Toddy is my go-to order, so I was curious to see how he would fare. I accepted, pulled up a stool, and watched him craft the best Hot Toddy I have ever had the pleasure of spending time with. Made with Larrid’s Apple Jack Brandy, homemade chai tea syrup, hot water, a fresh lemon peel, and a cinnamon stick, I was instantly impressed. The warm brandy cut right through me, and I felt a quick peace. The chai tea syrup gave this drink a unique twist and sweet smooth undertone that met a perfect balance with the hint of cinnamon. A bit on the sweet side, I think anyone could really enjoy this masterpiece. I let a bit of my afternoon slip by and watched the lunch crowd trickle in and out. I caught a cold breeze on my way out but my insides were flush and warm. 320 Main and their Hot Toddy win my award for smoothest hot drink.

Located at: 320 Main Street, Seal Beach, CA 90740

The Cannery

It was a cold evening. The wind was biting right through my layers; I tied my scarf tight and trekked down to The Cannery in Newport Beach. I wanted something hot and something healing. The nights were getting dark early and a drink or two was in order. I relayed my mission to the bartender and gave him free reign, told him to do whatever he does best. He told me that the perfect Irish coffee should look just like a pint of Guinness. I inspected the one in front of me, check. Jameson Irish whiskey, freshly brewed coffee, and sugar cubes create a dark chocolaty hue that is then topped with fresh house made whip cream. The cold, sweet layer of cream hit my lips and behind it hid the warm coffee and Jameson that seem to be a match made in heaven. Could it be the perfect winter drink? The bartender told me a story on why their Irish coffee is the best: they learned from the very best. They took a pilgrimage up to San Francisco to visit the famous Buena Vista, known for perfecting the Irish coffee some sixty years ago. They sipped, they studied, and they brought the magic back here to Newport Beach for you to enjoy. The Cannery and their Irish coffee win my award for hot drink not to be missed.

Located at: 3010 Lafayette Road, Newport Beach, CA 92663

Chapman Coffee House

Many times we are a product of our environment. I was feeling the need to be inspired, so I ventured over to the Chapman Coffee house in Old Town Orange. On any given day of the week you can find students reading and typing away, oozing inspiration and determination. I wanted to soak it in. I took a seat in their cozy living room near the fireplace. I asked the barista for something hot, delicious, and whatever she thought was the best in this funky joint. I watched as she steamed and stirred and filled the room with a sweet aroma of fresh espresso. She handed me a big red ceramic cup filled with a caramel macchiato made with espresso, vanilla syrup, steamed milk, and a caramel drizzle. Yum. I cuddled up in front of my laptop and started sipping. The thick layer of steamed milk sweetened with caramel was like desert in a cup. Behind the milk lay the fresh espresso and the combination of the two was harmonious. I was in heaven. The Chapman Coffee House and their caramel macchiato win my award for tastiest hot drink treat.

Located at: 505 N Glassell St. Orange, CA 92867

Kean Coffee

The quest for the perfect espresso has been a life-long one for Martin Diedrich, owner of Kean coffee. It’s no secret he comes from a long lineage of coffee connoisseurs, and I have to say he has succeeded. “Fine organic and fair trade coffee from around the globe roasted fresh daily.” The aroma that wafts in and out of Kean’s doors is nothing short of perfection. I knew exactly what to order when I made my way through the always-crowded coffee shop. There is no need to dress up their drinks with flavored syrups and sugars; a simple latte will do just fine. Espresso and milk steamed to perfection with one of their signature foam designs done just to my liking to top it off. Something about this place always feels like home as I nestle into the corner and enjoy the perfect pick-me-up. Kean Coffee and their classic latte win my award for best every day hot drink.

Located at: 2043 Westcliff Drive, Suite 100, Newport Beach, CA 92660 and 13681 Newport Avenue, Suite 14, Tustin, CA 92780

The Lost Bean

The Lost Bean in Tustin was a hidden gem for me. Tucked away in a nondescript plaza off Old Irvine Avenue, this little coffee and teashop is home to the best selection of organic teas I have come across yet. I ventured over in the early afternoon and the place was a buzz with comers and goers. With plenty of seating room, free Wi-Fi, and a cozy ambiance, this place invites you to not only have a cup, but to take off your coat and stay awhile. I sat on the couch and ordered a white peach tea that came in a single serving adorable ceramic teapot. I poured myself a cup and let it cool for a moment. The tea was incredibly fragrant and fruity, the fresh aromas filling the air around me. I chatted up the barista and she informed me that they also serve a selection of beer and wine, frequently host live music, and generally are the hippest coffee shop on that side of the 55. I had been running around all day and finally felt like I had found a place to relax. I curled up with my white peach tea, took a deep breath, and let time pass for a little awhile: getting lost in The Lost Bean. The Lost Bean and their organic white peach tea win my award for most relaxing hot drink.

Located at: 13011 Newport Ave # 104, Tustin, CA 92780 RE:Charge 2012

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LOCAL INGREDIENTS

Become a fan of HiltonHB on Facebook

LOCAL VENUE

at the Hilton Waterfront Beach Resort 21100 Pacific Coast Highway Huntington Beach CA 92648 for reservations call: 714-845-8444 Text SHADES to 67777 to start receiving special offers. * Message & data rates may apply

LOCAL VIEW

Follow us on Twitter at HiltonHB

Simply Elegant Oceanfront Dining P. 949.673.2100 ~ 21OCEANFRONT.COM 2100 WEST OCEANFRONT, NEWPORT BEACH, CA 92663

2012 Wine Dinners February Dumol, Friday, February 24th March Heitz, Friday, March 23rd May Pahlmeyer, Thursday, May 10th June Rombauer, Friday, June 15th July Far Niente, Thursday, July 20th August Joseph Phelps, Friday, August 17th September Plumpjack, Friday, September 21st October Silver Oak, Friday, October 19th November Opus One, Wednesday, December 5th ALL DINNERS START AT 6:30PM CHECK OUR WEBSITE FOR MENU & DINNER DETAILS

Take a wine cruise of Alamitos Bay aboard Wildflower

by Erik Hale Photography by LovinLife Multimedia

Corks Away 194 Marina Drive #101 Long Beach CA 90803 (562) 606-4546 | www.corksaway.com Owners: Shane Cianciolo, Noah Buffett, Nathan Buffett Established: 2006 Boat: 1961 Rhodes Ranger, 30-ft wooden mast Classic Vessel Three guys took a chance on a derelict, 40-year-old vessel they discovered in Ventura. This old girl had been out of the water for nearly a decade, but little did they know that their plans for a weekend restoration project would take ten months.

Heading north nearly every weekend on the two-and-a-half-hour tour, the guys geared up with what they thought would be the right tools and materials for a little refurbishing, but they often discovered that they had packed the wrong equipment.

So, the crew spent their weekends eating, drinking and dreaming of what she would become in the boat yard dirt lot. It was during one of those misspent weekends when they conceived Corks Away. Nearly a year later, Wildflower was seaworthy and its custodians went about readying her for their new culinary adventure. For the last five years they have been perfecting the art of giving guests a unique seagoing dining experience.

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Where do you depart from and where do you sail?

“Our guests start at the CA WineRoom, on the borderline of Orange County and LA County, at Alamitos Bay Landing. The experience is an hourand-a-half of cruising through Naples Island, Treasure Island, The Alamitos Bay and The Long Beach Peninsula.”

Voted Best Burger in L.A. & Orange County

What will we be drinking?

“We offer four wines aboard the vessel and now offer almost 30 different California wine at The CA WineRoom.”

Who provides the appetizers?

“The appetizers are made in the WineRoom's kitchen and are derived from homemade recipes.”

Who captains the boat?

“We have a U.S. Coast Guardapproved Captain to ensure a safe and enjoyable cruise experience through the protected waterways of Alamitos Bay.”

Who serves the food?

“We have a Certified Wine Host who explains the wines and the appetizers, as well as entertains guests and showcases the multimillion dollar homes that line the harbor.”

How many people are allowed on at a time?

this year TK has you covered...

15% OFF CATERING

“We only allow six guests aboard, making it a comfortable and cozy atmosphere for guests to enjoy their own group of friends or to meet new ones with similar interests.”

What do you plan on doing next?

“We are working towards Weddings On The Water, which will allow small and large wedding parties to enjoy the majestic views of Alamitos Bay.”

What's the most romantic thing you have witnessed?

“Proposals are always romantic, but when they happen in front of other guests that do not know the couple it is especially romantic and exhilarating to be a part of!”

If you’re looking for dynamite food, a fun atmosphere, and a unique catering experience; why not call TK Burgers for your next event? We offer fast, fresh food that’s second to none.

• Full meals start for as little as $5, each event is treated individually and price points will be customized to suit your budget.

• We can turn any spot into a full-service, cook-to-order BBQ buffet complete with a DJ quality sound system and flat screen TV. • Whether we’re feeding a small group under 75 or parties of 3,000 or more, all items are char-broiled on the spot using only the finest brand-name ingredients with no lines/wait time.

• We don’t use warming pans, and it’s always FRESH. With TK Burgers, what’s supposed to be hot is hot, and what’s supposed to be cold is cold.

For more information visit www.tkburgers.com or contact catering@tkburgers.com / 714.374.0700 Event must be booked before April 30, 2012 to redeem discount

FIND US ON FACEBOOK FOR FREE GIVEAWAYS & MORE www.tkburgers.com

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Orange County’s

1ST AND ONLY Organic Tanning Studio

CONTACT US TODAY TO SCHEDULE YOUR FIRST APPOINTMENT!

350 EAST 17TH suite 216 COSTA MESA, CA 92627

949-650-1266

BRONZEDBUNNY.COM

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BLUE EYED GIRL Costa Mesa

369 E. 17th Street | Costa Mesa, CA 92627 949.791.8058 | www.cardiobarre.com

Hollywood’s hottest workout since 2001...Now raising the barre in OC! A workout studio where exercisers are losing up to 5 percent body fat in 8 weeks time.

• High energy/no-impact exercise class that combines barre work, light weights and cardio.

• Get a dancer’s body with no dance experience.

• Build long, lean muscles & burn fat.

FIRST CLASS COMPLIMENTARY!* *For new clients only, expires February 29, 2012.

Laguna Beach Old Pottery Place 1200 S. Coast Highway, #106 Laguna Beach, CA 92651 949-715-4646 ShopBlueEyedGirl.com Facebook.com/ShopBlueEyedGirl San Juan Capistrano • San Clemente • Santa Barbara

Bailey 44 • Goddis • Gypsy 05 • Johnny Was • Hudson • J Brand • Jeffrey Campbell • Michael Stars • Odd Molly • Rails • Velvet •William Rast

is the solutions to your Men’s and Women’s denim blues.

Over 120 Styles of denim, tops, blouses, dresses, shoes, etc.

AG Denim, Sinclair Mfg, Hudson, Current Elliott, Paige Denim, Joes, GRP, Poleci, Gold Hawk, Faith, Single, Converse, Howe for men 1719 WESTCLIFF DRIVE, NEWPORT BEACH, CA 92660 949.650.0479 • SOLUTIONSDENIM.COM

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Erin Cole: Oscar de la Renta $14,390 Hair Comb, Belt, Earrings Erincole.com

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photography by Nancy Villere of Crush Photo Studios stylist: erin cole Gowns provided by erin cole & jaclyn’s bridal A very special Thank You to FIDM, Orange County.

FIDM is a specialized, private college dedicated to educating students for the Fashion, Graphics, Interior Design, and Entertainment Industries.

www.fidm.edu

Jaclyn’s Bridal: Allure Couture $1,768 Jaclynsbridal.com ErinCole: Birdcage, Earrings Erincole.com

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Jaclyn’s Bridal: Pronovias Benicarlo $2,300 Erin Cole: Belt, Earrings Erincole.com

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Erin Cole: Monique Lhuilier 2 pc $7700 Birdcage, Earrings Erincole.com

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Erin Cole: Jenny Packham $4450 Earrings Erincole.com

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Jaclyn’s Bridal: Pronovia’s $1,800 Jaclynsbridal.com Erin Cole: Hair Comb, Necklace Erincole.com

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Erin Cole: Monique Lhuillier Blush Gown $5830 Earrings Erincole.com

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live like you’re on vacation...

MENTION THIS AD AND RECEIVE 10% OFF 1 REGULAR PRICED ITEM! 3 6 9 E a s t 1 7 t h S t re e t , # 1 6 Costa Mesa, CA 92627 tulumislandboutique.com 949.548.0025

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O T HOW Y 2 1 0 2 IN A HANDY FIELD MANUAL ON HOW TO REBOOT AND REINVENT YOURSELF IN THE NEW YEAR. BROUGHT TO YOU BY LOCALE MAGAZINE. Written and Designed by Amy and Jennifer Hood of Hoodzpah Art + Graphics and Lindsey Bro

F O R A E Y E H T E S C I N S A I S S TH I A N E R L A N O S R E P R U O

Nostradamus? More like Nostradumbus. 2012 is here and the world didn’t end.

It’s time to take salvation seriously and cultivate the most interesting You you can be.

How to do it? Recharge your life and steal a page out of the Renaissance Man’s leatherbound notebook and become a spectacle of well-roundedness. This is the year to build up your mind, body and soul for the sake of you. Be warned, though: it's not easy being awesome.

And so the stars have aligned, the tarot has spoken, and it’s written in the lines of your palm: this is the year you’re invited to everyone’s cocktail party…just to be there; the year MacGyver, Chuck Norris, and Ron Swanson admire your handiness with a matchstick; the year you treat yo-self.

From here onward, people will lean in close and ask, “How do you do it?” “Do what?” you’ll reply. “Be so…,” they grapple for the word, “ you know.” Abashed, you'll rest a genuine hand on their shoulder and humbly reply, "Well, the year was 2012..."

If you could please take a moment to clear your dance card, people are going to want to be near you. (Remember: proper preparation prevents poor performance.)

HOW TO USE THIS GUIDE

Use this guide as a How To on getting well rounded. Caveat: this isn’t like a strict regimen of vitamins you’ll follow day and night, it’s more like an All You Can Eat buffet of good ideas.

Like all good Renaissance Men, cast your net wide, dabble, try things out and work on building up your whole person. That’s your

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mind, body and spirit. (Don’t forget about the spirit….sometimes that includes spirits)

RECHARGE:

starting something brand-new and full force straight outta the gate can be daunting. Often we’ve already got a great foundation and we just need to see it in a different light.

UPGRADE:

you’re going for it. This isn’t as big as a new two-year agreement, but

upgrades are going to take you to the next level. They’re a commitment and you’re going to see results.

YOU L AZ Y BUM (YLB):

You Lazy Bum is for the person who buys precut mushrooms, still reads Spark Notes, and whose 401k is a batch of unscratched scratchers. If you aren’t going to do anything else this year, at least do these super simple things.

WHERE TO TURN FOR A

MIND, BODY & SOUL RENAISSANCE NEW YEAR, NEW STYLES

DATING ADVICE FROM A MILLIONAIRE MATCHMAKER

Plus: Edit & Revive Your Closet Page 114

A GUIDE TO FENG SHUI

Page 108

UPGRADE YOUR TOUCH Page 107 How To Be A Better Friend, Employee AND Date Page 107-108

Page 110

Fashion Love Healt h

HOW TO TREAT/ FEED YOUR BODY RIGHT Page 111-112

s lnes Wel

&

Soul

How To Cultivate A Green Thumb

How To Get Outdoors-y Page 110

Page 112

BECOMING CULTURALLY AWARE AND/OR HIP Page 109

NEW MUSIC IN THE NEW YEAR

HOW TO BE A BETTER PERSON Page 107-114

THE MIRACLE FITNESS MOVE Plus: How To Keep Your Fitness Goals Page 113

Page 112

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HOW TO BE A BETTER PERSON

We asked Reiki Master and yoga instructor Serra Lynn Smick to give us her advice on how to upgrade your touch.

Reiki is an age-old healing tradition all about using touch to promote stress reduction and energetic flow.

THE UNABRIDGED LIST

We all want to be the best we can be, but sometimes it takes a little direction. That's why we put together our guaranteed list for making you a better person. You'll be more limber, more open, more aware, full of more references, and generally more amazing through and through (plus you'll be more entertained). Pick one a day, maybe pick six, just don’t try to do all at once.

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2. Be aware of the quality of your energy – your energy can either bring someone up, or pull them right on down. Stop, close your eyes, withdraw the senses, and check in with yourself. Try to feel love, not judgment.

3. Be aware of your life force – your energy doesn’t stay within your body, it reaches out a bit further. Again, stop, close your eyes, withdraw the senses, and check in with yourself to simply be conscious and touch with confidence.

4. Be aware of your connection to the whole – be aware of your entire self and the fact that the world around is what sustains us.

Wisdom from the docs on one of life’s most essential social structures.

• To create the possibility of a genuinely good, and even wonderful and inspiring relationship, you have to begin with your attitude toward yourself and the other person -- and ultimately your attitude toward human beings. - Dr. Peter Bregginreform, psychiatrist • Married men are, at times, content not having friendships with men, especially if their wife is the social one and starts relationships for them. But bringing in friends to a marriage and having a separate support network can be vitally important to well-being. - Dr. Geoffrey Greif, professor at the University of Maryland School of Social Work in Baltimore • If you constantly seek reassurance from friends and are always worrying that friendships won’t last, this can be pretty grating on other people and ironically, self-reinforcing by creating a distance between you and others...

One of the requisites of a healthy friendship is being able to feel safe with a friend: knowing that you can be yourself without putting on airs. - The friendshipblog.com, Irene S. Levine, PhD

OTHER TIPS WE RECOMMEND: Remember the small things • Facebook isn’t enough, face time is important • If they’re far away, make a call or iChat • Call them just to chat for 5 minutes, it doesn’t always have to be a big to-do • event-oriented friendships don’t last • Listening is key • You don’t have to “get it” to empathize with them • Remember you are different people, and you are also humans who will make mistakes • Focus on the positives, not the negatives

HOW TO BE A BETTER EMPLOYEE E

• Embrace the awkward • Listen • Find contentment • Practice appreciation • Try to only use what you need (includes toilet paper, words and other resources) • Don’t be high maintenance • Make decisions • Take responsibility • Then take the credit when things go right • Or know when to let go and move on when they go wrong. Nothing's the end of the world • Be on time • Do what you say • Admit when you can't do something • Climb a tree • Close your eyes more often (not in dangerous situations) • Kiss someone with your eyes open • Dance your face off • Be quiet at least once a day • Costumes are for winners • Do the right thing • Ride your bike • Buy handmade, it’s cooler • Take your time to make “it” right • Art - make it, appreciate it.

• Show gratitude • Rock Out • Run through the rain • Hold someone's hand • Write that book you want to write • Know how to use a record player • Listen to Joni Mitchell with a fire and a blanket and

1. Be aware of your hands – the more you’re aware of the physical presence of your hands, the more conscious you’ll be of your touch.

HOW TO BE A BETTER FRIEND

MOR

START HERE • Learn how to make something (anything!)

• Have a “go to” karaoke song • Watch the sunrise • Learn how to give a good hug • Write at least four letters • Desire to be better • Know some trivia • Don’t fall asleep on road trips • Watch The Princess Bride • Tell a good joke • Take note of others’ good jokes, then recycle them • Watch stand-up • Make really good fresh salsa • Turn on some funk music and have a dance party • Always know who the President and Vice President are (you don’t want to look like an idiot) • Know how to change a tire • Change your light bulbs to energy efficient ones • Eat your greens • Don’t insult people, it doesn’t feel good • Volunteer • Try doing a handstand • Don’t get embarrassed • Memorize a poem • Stop apologizing for everything • Know a great quote • Be inspired by someone • Learn about an important historical event • Relearn your times tables • Be the person to add extra dollars when your table’s short • Stand up for someone getting ragged on

UPGRADE YOUR TOUCH

Advice from Pat Huber, Director of Marketing at one of OC’s best spots to work: Rainbow Sandals.

1

PUNCTUAL

If you care, you’ll be there.

TENACIOUS

Every day is a challenge.

HAPPY

A negative environment inhibits progress.

GREAT

EMPLOYEE

MILLIONAIRE MATCHMAKER

RACHEL FEDEROFF’S

5 TIPS

FOR GETTING BACK IN THE DATING SADDLE

FIRST DATE ETIQUETTE RULE BOOK FROM A WOMAN WHO SURVIVED

Love Potion

365 DATES IN 365 DAYS

9

No.

Megan Carson, author of A Year of Blind Dates, is a reluctant expert in the area of dating. She’s honed her craft to know when to stick it out and when to flee the scene. Here’s our dating Yoda's top 5 sagely tips to some of your worst first date fears:

[1] It’s a new year and time for a new you! When you feel good and look good, you attract good. Change up your appearance, get a new do, new wardrobe, mani/pedi. Look your best when looking for a mate.

[2] Love yourself. This is my number one tip for finding love. If you don’t love who you are, you can’t love anyone else. Attitude is key. No one wants to date a “Debbie Downer,” or “Mopey Mike.”

[3] Say goodbye to always going out with the pack. Go out by yourself every now and then. No guy wants to approach a girl when she’s with her posse! Guys, no girl wants to be greeted by your bros!

[4] Get off the computer and hit up singles events. Join a group that does things you enjoy. If you want to find someone who’s on your page, and isn’t a pic on the screen, this is the way to do it.

[5] If you just can’t avoid the net, then don’t fear online dating sites. They do work! Destin and I are living proof! The important thing is to do it safely and RIGHT. Tustin native Rachel Federoff is Vice President of Matching at The Millionaire's Club. You can catch her, COO Destin Jude Pfaff, and Millionaire's Club founder Patti Stranger on Bravo's docu-series The Millionaire Matchmaker. millionairesclub123.com

“The free soul is rare, but you know it when you see it - basically because you feel good, very good, when you are near or with them.”

- Charles Bukowski, Tales of Ordinary Madness TO THOSE WHO PICK UP MEN/WOMEN IN BARS OR CLUBS: A MESSAGE FROM YOUR LOCAL BARTENDER Our mixologist prefers to remain anonymous, and as the barkeep for one of OC's fanciest resorts, we're happy he's got discretion on his side. He's seen it all, so take heed:

1. What about…tardiness? Give them 15 minutes and a text. That’s it. This is a first impression, a job interview. Supernon-romantic viewpoint, but it’s not too much to ask for someone to be on time, or to text that they’re running late.

2. What about…did they really just say that? Truth is, every one gets nervous on dates. And when we’re nervous, we do weird things. Those awkward stories or jokes that fall flat are not deal breakers, just temporary moments of embarrassment.

3. What about…bad manners? On a scale of one to ten, just how bad are we talking?

Slurping or inappropriate scratching? It could be nerves, a rash, or they could have been born in a barn. If everything else was good, I recommend a second date and some ointment.

4. What about…cell phone addiction? One word: Rude. Unless you’re the President, then you’re not important enough to be on your phone during a date. If your date’s cell phone is getting more love than you are, it’s time to disconnect.

5. What about…I’m not sure if there’s a spark? Just like a caveman with two sticks, it can take a bit of time and effort to get that spark going. Must you have a spark for the relationship to take off and last?

Yes! Give it some time and a second date for sure.

» Be a gentleman. » Watch for body language. » Don’t expect anything just because you bought someone a drink. » No one wants to see your chest hair. » Being sloppy and/or rude isn’t James Dean-ing your game. It's making us want to Good Ship Lollypop you outta the bar.

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BECOME CULTURALLY AWARE ± HIP UPGRADE

Read Eating Animals by

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RECHARGE: THE ENTRY LEVEL PACKAGE

TO CULTURAL RELEVANCE

✦ Sign up for Google Reader and subscribe to blogs you enjoy. ✦ Listen to local radio stations like NPR or Radio Pacifica. ✦ Watch/read the news. ✦ Listen to talk radio. ✦ Watch critically acclaimed current movies ✦ Read New York Times Best Sellers ✦ Listen to popular music ✦ Watch current and varied documentaries

Watch shows from other countries. We recommend "Summer Heights High."

Jonathan Safran Foer.

Storytelling, insight, humor, anecdotes and more. A must read for carnivores, omnivores, vegetarians...anyone.

downloads/day? And they're good? And you don't have to sign up? Best. Site. Ever.

Read Kottke.org

. Jason Kottke edits the heck out of the intranet's best findings.

Read The New Yorker + US Weekly.

Make sure to know gossip & opinions both trash and class.

Read Cloud Atlas

by David Mitchell.

Once you've read Mitchell's six different stories from six different genres and six different time periods, you'll notice you want to know everyone you see reading it.

Use downplayer.com. 10 free mp3

Read Little White Lies online or in print. Clever critics dish on current & classic film.

Read Atimetoget.com.

Watch TED Talks on TED.com. Home of the a nonprofit devoted to Ideas Worth Spreading, TED has tons of videos that bring together great minds in design, entertainment and technology.

An LA writer and photographer with impeccable taste curates a nostalgic yet current blog about life, style, and culture.

E

10 MUST-FOLLOW TWITTER ACCOUNTS

MOR

someone you like • Know how to laugh at yourself • Reprogram new radio station presets • Don’t be a jerk • If you’re a guy, try a straight blade shave • Pay for someone’s coffee just because • Say yes to helping • Shop local • Don’t expect stuff in return • Don’t diss people’s pets (it’s dangerous) • Pick up litter - check out zerotrash.org, started by Laguna Beach native Chip McDermott, for how to get involved locally • Recycle more • Know how to handle yourself on a trampoline • Never get too old to play • Stretch everyday • Go for walks • Find your signature look • Create a personal logo or monogram • Find your moniker • Only wear black because you’re too punk for color • Be an expert on a random topic • Know how to pick a good beer • Know what drink you want before the bartender gets to you • Buy someone a drink • Heck, buy a round • What the hell, learn how to brew a good beer • Have a tapas party • Pretend like you’re from a different country for an entire day (accent included) • Make sure you know all 50 states, 7 continents and which one’s Antarctica • Stop confusing it’s and its • And they're and their and there, for that matter.

• Care about spelling • Use more adjectives • Wean your use of “like” and “umm” • Ditch the emoticons • Choose words that speak for themselves • Explore vocabulary • Help build a community • Be more accepting • Forget about your type • Be open • Call your family • Hang out with kids • Learn to be stupid • Laugh at anything • Most of all, mistakes should be learned from and laughed at • Grow amazing facial hair. Or get that waxed already, you are a woman • Consider freedom • Go to a local playhouse South Coast Repertory, for example

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Watch "SNL" for great skits to reference (old and new) - Mrs. Swan, schwetty balls, Trebek's mother, etc.

Humor, sarcasm, role playing, and irreverence regarding life, music, sports, society, etc.

[A]

[B]

[C]

HOW TO BECOME OUTDOORS-Y [D]

[E]

It’s great for Vitamin D levels, it’s great for your general well-being, it’s the greatest thing about living in Orange County.

Having a bad day? Go for a walk. Having a great day? Go for a walk! You get the idea.

[F]

Some notes for your trek: Remember, when you’re out in nature, it’s a place to respect.

Tread lightly, carry out what you carry in, and leave it better than how you found it.

Also, if you’re going on a hike, let someone know what wilds you’re exploring (or invite them along!) because even the best trekkers get sidetracked now and again.

[G]

[H]

[I]

FENG SHUI RECHARGE YOUR SPACE How to use the ancient study of energetic flow to be more productive.

Here’s the deal with Feng Shui: it’s pretty old and only stuff that really works gets to be pretty old. We aren’t saying you have to out with the old your whole furniture set, but with a few well placed and mindful tweaks, you can get your chi on.

NO

Electronics. (A) Bright Lights (C).

Sad art(D). No mirrors facing the bed (G). Too much of any one thing (this means color, material, subject, etc), especially red (I).

Don’t have your bed right in line with the door.

YES

Skin tones (B). Fresh Air (E). Be able to approach your bed from both sides (F). Natural Fabrics (H).

Something living (like a fern). Keep doors closed. For prosperity: Put a small red satchel with a quarter in the wealth quadrant of your room.

Wealth & Prosperity

Fame & Reputation

Love & Relationships

Purples, Blues, Reds

Reds, Oranges Fire Element

Pinks, Reds, White

Family & Physical Health

Spiritual Health & Well Being

Children & Creativity

Greens, Florals, Stripes Wood Element

Yellows, Earth Tones Earth Element

White, Pastels Metal Element

Knowledge & Wisdom

Career

Travel & Helpful People

Blues, Greens

Black Water Element

Grays, Silver

Align Entrance on this side Check out www.fengshuiroomdesign.com for more tips on balancing your chi.

According to feng shui, the different quadrants of your room hold different energies. These energies are directly reflected in your life ie: if you're having bad relationships, maybe it's because you have an open window in that corner. Who's to say, but what to do?

Use this blueprint as a way to upgrade the good vibes where needed.

RECHARGE:

1. Camp out in your backyard 2. Use sites like mapmyrun.com to keep track of all the crazy wanders you go on 3. Peek in the Dana Point tidepools 4. Build a fort 5. Take a bike ride around the Back Bay

UPGRADE:

1. Start to grow a garden. This will get you out in the elements, touching soil, and getting dirty more often than you would otherwise (See next page) 2. Camp in one of the local state parks for a weekend (there are a few beachfront campsites!)

3. Go to the Vedanta Monastery in Trabuco Canyon. The grounds and monastary are maintained by monks, including a shrine trail dedicated to various religions. vedanta.org/vssc/ centers/trabuco 4. Go explore the caves of Laguna Beach’s famous coastline, or get really intense and try to find the elusive Ortega Falls in Cleveland National Forest

MORE OUTDOORS TO EXPLORE:

Visit hike-oc.com for great guides, tips and information on exciting trails and hikes near you. All treks are trailmaster John McKinney approved.

YLB: 1. Go outside for twenty minutes 2. Take your shoes off and walk in the grass 3. Take a nap in the park (sleeping - this one’s easy.)

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HOW TO TREAT/FEED YOUR BODY RIGHT WITH PANACHE

ood is easily one of the #1 reasons for being alive. It tastes good, it brings people together, it keeps you healthy, wealthy, and full. But because food’s so personal, it can be a tough one to 180. The thing is, you don’t have to 180. It’s not an all or nothing sort of thing. Diana, from Pacific Ashtanga Yoga Shala, leads personal and group cleanses and offers this insight: “Be moderate and be kind with your approach to food. Follow the 80-20 principle: 80% of the time eat healthy, clean and/or vegetarian; 20% of the time, have sodium, wine, sugar, whatever your thing is.” The trick is to see it as taking care of your entire being, not just your hot bod.

UPGRADE:

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WTF IS A CSA BASKET?

CSA stands for Community Supported Agriculture and it couldn't be easier: sign up and a giant basket full of har vest fresh bounty is delivered right to your door (or apartment) step. Sort, clean, eat and live the seasonal, organic, and local life. Easy peasy (though you’ll have to wait till spring for peas). This is a great way to eat seasonal, local, and organic.

Resources: SouthCoastFarms.com; FarmFreshtoYou.com

THE ORGANIC TREE JUICE BAR’S “DR. OZ” Makes a 16 oz juice – Use all organic ingredients – This is a great recipe to make from your CSA basket!

1 medium apple 1 whole lemon (your 3 stalks celery choice on peel or not) ½ medium cucumber 2-3 sprigs parsley 1 inch nub ginger Handful spinach Handful kale Use a high-powered juicer. It’s best to do the spinach, kale, parsley, and ginger between doing the apple, celery, cucumber and lemon because they have more water and will clean out any leftovers from your greens.

Drink as soon as possible. If you can’t, store in an airtight mason jar, keep refrigerated and drink within 24 hours.

3 Reasons to Add Fresh Vegetable Juice to Your Life [1] Increase your vitality [2] Spark your creativity [3] Super charge your passion for life

Try A Juice Cleanse Diana at Pacific Ashtanga Yoga Shala, located in Dana Point Harbor, is easily one of the best resources anyone (veteran or amateur; juicer, or cleanser) could ask for. Diana promotes an 80-20 approach to your diet, but also highly recommends delving further into the benefits of juice cleansing. Unlike fasts, juice is seen as medicine for your body. While you give your body a break from solid foods, you get to fill it up with condensed juice nutrients that will really heal your body.

E

Diana leads private and group cleanses all the time.

She recommends cleansing about once a quarter to help reset your mind, body and metabolism.

MOR

• Forget about jealousy • Travel • Buy a wig • Wear that wig.

• Don’t be afraid to show off what your mama gave you • Be sexy • Be cool • Cover for someone, no one likes a snitch, and you might need a favor one day • Keep a journal • Find whatever meaning you need from a song • Learn to embrace criticism or correction or even suggestion - there’s a grain of wisdom in there somewhere • Don’t let the end freak you out from the beginning • That said, always know what you’re in for • Put fear away, it gets in the way of anything meaningful • Rock the boat • Make an impact • Whatever you do, just don’t be forgettable • Take photos • Get closer to people who intimidate you • Don’t be intimidated • Go out on the weekend • Dance whenever possible • Learn a line dance • Try and practice being more intuitive • Empathy is key • On that note, watch The Fog of War • Consider cultural views beyond your own • Research theories that challenge/annoy you • Learn one good song on the piano, it will impress and entertain • Decipher needs vs. wants • Learn when to indulge both • Words aren’t enough • Touch is essential when done right (and when not in the workplace) • Organize • Know your exits in every scenario • Know your liquor limits • Keep self control even in uncontrollable circumstances • Don’t be afraid to outright say “no,” but whenever possible, look for ways to say “yes” • However, regarding bosses and clients, it is always best to find ways to make “no” look like a “yes” • Know how to parallel park with purpose • Know how to take a compliment • Know how to give a shoulder rub / massage • Take the time to know how you feel • Twirl

Call Pacific Ashtanga Yoga Shala at (949) 2467315 or visit pacificashtanga.com.

RE:Charge 2012

LEARN TO COOK THIS ONE THING:

THE MAGIC SAUCE RECIPE Magic Sauce. It's going to be the new sriracha, trust us.

101cookbooks.com/ archives/magic-saucerecipe.html

YLB

Stop...

Eating white foods (sugar, flour, etc) and buying bottled water.

Please. Just stop.

Soda, too. If you need caffeine, get in on yerba mate train, or stick to the good stuff: coffee. [One cup has loads of antioxidants and plenty of cancer fighting properties]

Start...

Juicing, eating kale (in salads), chia seeds (they’re like healthy boba) and dark chocolate (not the kind with sugar or milk added).

Cooking Resources

Book: The Art of Simple Food by Alice Waters or The Kind Diet by Alicia Silverstone Chef: Ani Phyo - she makes raw, healthy, and tasty easy, good, and great.

Blog: 101cookbooks.com Website: seriouseats.com – constantly updated, this site is perfect for the refresh happy among us. Check out the photograzing section for some serious visual stimulation.

Find Out Where to Eat: happycow.com – It's Yelp for the healthy.

RECHARGE:

UPGRADE:

NUTRITIOUS & DELICIOUS LOCAL RESTAURANT OPTIONS

HOW TO CULTIVATE YOUR GREEN THUMB 5 STEPS TO PLANTING SUCCULENTS

HEALTHY LEVEL: GOOD

(And Keeping Them Alive)

Native Foods – we consider this vegan food for non-vegans. It’s the truth, even die-hard meat eaters leave content and darn vege-fied. nativefoods.com Banzai Bowls – get the acai bowl, load up on antioxidants, and put as many super food extras (like bee pollen and maca) as your spirit can handle. facebook.com/banzaibowls Laguna Beach (949) 715-8989 Costa Mesa (949) 722-8329 Mother’s Market & Kitchen – Grabbing a meal from mom’s kitchen is easier (and healthier) than swinging by McDonald’s. Do a little grocery shopping while you wait and call yourself a master of efficiency. mothersmarket.com The Stand in Laguna Beach – old school beach vibe, next to a red barn, biggest menu ever? Done. We’ll meet you for lunch.

238 Thalia St, Laguna Beach (949) 494-8101

1. Pick Your Plants: Variety is the spice of life.

Mix up colors and textures. Mix succulents with cacti.

A How-To from Kraig and Aaron, plant aficionados and Co-owners of Plant World in Costa Mesa.

1724 Tustin Ave Costa Mesa, CA 92627 (949) 200-9904

2. Pick Your Soil: Use well draining cactus mix soil like Black Gold Cactus Mix. Regular soil won't cut it when it comes to succulents and cacti.

3. Fertilize: With a Succulent food like Schultz Cactus Juice.

4. Shine A Light: Put your plant in a well lit area.

5. Don't Overwater! Wait until the soil dries out completely before watering again

YLB: Buy pre-planted and arranged succulents at Plant World. They're not only pretty, but they clean the air, and balance your room's humidity.

HOW TO BE A WELL-ROUNDED NEW MUSIC LOVER

HEALTHY LEVEL: STUPIDLY GOOD

The votes are in from our panel of experts. Check out what new music they're listening to (with our colorful commentary).

Organic Tree Juice Bar – This hidden gem is going to blow your mind.

Honestly. They know what they’re doing, everything’s organic, delicious and zenned out to the max. It’s a little hard to find, but getting to keep the mason jar your juice comes in makes it worth your quest. 24901 Dana Point Harbor Dr, Dana Point (949) 276-7202

John Anderson's Picks OC Native, Radio DJ Butch Walker - The Spade Leather jackets, motorcycles, jean vests, and good old-fashioned, feel-good rock n' roll (emphasis on the roll) with gang doo wop style vocals and all. [Fig. 1] David Bazan - Curse Your Branches Former Pedro The Lion frontman's second solo album. Hailed by NPR as “an album of great music and great humanity.”

Ponderosa - I'm Your Pistolier These Atlanta boys pay homage to their roots via "campfire songs, southern rock anthems, and drunken, two-step shuffles."

Sara Bareilles Kaleidoscope Heart A guilty pleasure: catchy pop music from a nice brunette.

OK Go - Of The Blue Colour Of The Sky On their third album they're still making great raucous-yetconscientious tunes and weird-yetamusing music videos (see "This Too Shall Pass") [Fig. 2]

AuLac – This is the spot. Chef Ito took a vow of silence about eleven years ago, hasn’t spoken since and all his vocal energy goes into making the best (and we mean best) super charged food you’ll find in Orange County.

16563 Brookhurst Street, Fountain Valley (714 418-0658) aulac.com The Water Brewery – Think of your body like a fish tank. Even if you put in all the best food, your fish are going to die if the water’s bad. The Water Brewery cleans things up and gives your water the extra love it needs to sustain your body and promote exceptional vitality.

545 W 18th St # C Costa Mesa, CA (949 650-4505) thewaterbrewery.com Find Your Local Farmer’s Market – it’s not only fun, but a dream-boat way to save money, bump into your future boo, and totally upgrade your food choice. orangecounty.net/html/shop-produce.html

Kevin Winrich's Picks OC native, LA Music Producer Gotye Stage name of Australian musician Walter De Backer. Gotye's new album's got it all: from psychedelic rock, to retro-funk, to whimsical minimalistic ballads.

Buke and Gass What you need to know: duo from Brooklyn; Vocals sweet, brash and strange (a la Regina Spektor); Band name comes from their unique instruments: Dyer's baritone ukulele (buke) and Sanchez's own hybrid invention of a guitar mixed with a bass (gass)...as weirdly good as it sounds.

Sharon Jones and the Dap Kings "The world's premiere soul act" according to their website, and we believe it. Proponents include Al Greene, Mark Ronson and Prince, whom they most recently opened for.

[Fig. 3] Thundercat Just go out and buy "The Golden Age of Apocalypse." As varied in style as it is packed with talent and skills.

Black Ghosts Simply put, a London electro music duo of baldies that make danceable/ singable pop tunes. [Fig. 4]

Bill Bennet's (Local) Picks President of Sweet Relief Musicians Fund and independent promoter for HOB Anaheim & The Copper Door through his company Secret Chief Jeremiah Red Blues/Southern inspired rock complete with harmonica and wild/ free mountain man vocals. These boys are unsigned for now, but catch tham live locally.

[Fig. 1]

[Fig. 2]

Robert Jon & The Wreck Simple, straight forward alternative rock from former local solo act Robert Jon and his new backup band.

[Fig. 3]

Nicole Vaughn & Her Lovely Band Voted 2011's Best Folk Act by OC Music Awards, their new album "Say It" is a true gem full of beautiful acoustic ballads and upbeat, toe-tapping numbers heavy on tambourine, steel guitar, and echoed background vocals. [Fig. 5]

[Fig. 4]

Cosmonauts Psychedelic, devil-may-care punk, rock n' roll that still manages to be catchy as hell. Distorted, loud, fuzzy, droning... awesome. [Fig. 6]

[Fig. 5]

Foxxhound An unlikely musical pair made up of an 18 year old prodigy cellist and a 32 year-old singer songwriter. It make lovely acoustic pop-alternative songs.

[Fig. 6]

RE:Charge 2012

112

• Chase someone (preferably for good fun) • Run like a little kid, windmilling your arms • Justify yourself • Have standards • Be ok with lowering your standards...just once • Have a favorite book • Don’t expect people to act like gods. It’s anti-climactic and sure to disappoint • Know when the World Wars were and why they happened • Have an unnecessary skill • First, make something practical; second, make it beautiful • Get caught dancing in your car at the stoplight • Stop being a car voyeur • Know how to peel a mango and how to cut a pineapple • Know how to handle a knife correctly in the kitchen • Go to the movies alone • Try things twice, once isn’t enough • Get into just enough trouble • Have some boots • Sometimes you just have to get your hands dirty • Then again, know when to hire someone else to do the job • Buy a real piece of art • Walk around barefoot • Pay it forward • Tip someone a lot because they genuinely did a great job • Learn another language • Be flexible (literally and figuratively) • Learn to whistle with two fingers • Sometimes you have to be late so you can call your mom • Yell into a big open abyss (think Garden State) • Don’t be afraid to say how you feel • Don’t shove your feelings down someone’s throat (think Chasing Amy) • Be progressive • Be accepting • Don’t judge • Be gentle • Be firm • Stop over thinking things it’s always simple • Treat yoself • Believe in peace. In grace.

• Try to be lovely • Be curious • Be creative • Believe in the impossible and the unbelievable • Let others live their lives • Break the age gap • Take the opportunity

FINI 113

"SCRAMBLED THE MIRACLE FITNESS MOVE EGGS" You get one desert island move for the New Year and this is it. Brought to you courtesy of Amy and Vanessa of Pilates Plus OC.

* Visit PIlates Plus OC online for info on classes and Pilates.

PilatesPlusOC.com Locations in Costa Mesa and Newport Beach

TARGETS: your whole bod, but mostly core, oblique, hamstring and glutes. As with any Pilates exercise, if you do it right, you're truly getting a whole body workout.

Start in a table top position, shoulders stacked over wrists and hips over knees.

Inhale as you extend your right leg straight back, then sweep your right straight leg forward in line with your shoulder.

As you exhale, sweep your right leg back, squeezing your obliques, hamstrings, and glutes.

Drop your right leg down. Table top position. Inhale, and perform same move with left leg.

Why Riding A Bike Is The Hobby For The New Year

RECHARGE:

By Mike Faello, owner of Surf City Cyclery, and cycling enthusiast

Why NOT ride a bike is a better question! Orange County has some of the best paved and unpaved trail systems in the state. You can jump on your bike and explore nature, or just get a quick ride in at lunch. Nothing beats riding a bike for relieving stress and it has the added benefit of burning calories! If socializing is your thing, there's also an awesome cycling community in OC. You can literally do a different group ride 7 days a week. It's a great way to get fit and meet others.

THE GATEWAY BIKE:

The SPECIALIZED Epic Mountain Bike has been one of our best sellers since we opened our original location in Huntington Beach in 2006. It has a perfect balance of high performance and comfort, allowing the user to truly enjoy their surroundings and forget the fact they're exercising! surfcitycyclery.com • Locations in Costa Mesa and Huntington Beach

UPGRADE:

Want to upgrade your fitness and health options to the max? Become a member at the club that The New York Times called

"The purest expression of gymness ever built."

Sports Club LA/Equinox's OC location in Irvine has all the amenities. Science, technology, fitness and fun fuse in 130,000 sq. ft. of space. sportsclubla.com • (949) 975-8400

RE:Charge 2012

YLB:

Take the stairs, park far away, just walk for heaven's sake.

To upgrade: when you sweep your leg forward, draw circles with your toes before extending back.

HOW TO

ACTUALLY KEEP YOUR FITNESS RESOLUTION My health and fitness resolution every year is to “change it up!” Everyone has their own "comfortable" fitness routine, but the human body acclimates to the everyday (same) workout. So MIX IT UP! Here are some guaranteed, no-fail tips to stay on track with your fitness resolution: 1) Take it easy. Don’t put too much pressure on yourself 2) Stick to one resolution. Too may resolutions will throw you off 3) Keep a journal. Not only for fitness, but for nutrition and diet, too. Writing it down will keep you accountable.

4) Be nice to yourself. If you skip a day, or feel tired, don't beat yourself up. Listen to your body!

5) Find a friend that has the same goals to help keep each other on point.

6) Reward yourself. Always reward yourself.

Whether it's an itty-bitty piece of cake or an iPad, you deserve it!

7) If need be, seek professional help.

A fitness trainer is always there to motivate, invigorate and inspire you!

I wish everyone good luck and inspiring wishes in the New Year! xo, Kelly Curtis Lead Instructor/Studio Manager at Core Reform Pilates in Newport Beach corereform.com (949) 646-8600

UPGRADE: WOMEN'S NEW YEAR'S

FASHION

By Trio Boutique Owner & Former Celebrity Personal Shopper, Debra Fenn

"Treated denim is still hot, Just look for new colors!

Habitual Denim has a great palette."

"Denim shorts in bright amazing colors and in animal prints. Ones to watch here are Current Elliott!

"Maxi skirts and dresses still are in. For spring, find ones with a high slit, making them sexier."

NEW YEAR COLOR PALETTE: Hot colors to transition into are navy and blush neutral tones.

"Must have a great fringe bag, and we are super excited about the new bags coming in from Stella and Jamie. Super soft yummy leather."

STEP ONE: DO A VISUAL EDIT.

STEP TWO: TRY EVERYTHING ON.

With Leslie S. Christen Fashion Stylist & Editor LeslieChristen.com GreersOC.com (310) 866-1026 I always say, “Organized closet, organized life,” but then again, I’m biased! So to kick off the New Year with a fresh start, here are a few tips on how to edit and organize your closet with ease.

If you’re not up to the daunting task, skip to step number five.

"We love simple casual cotton dresses like this from LNA"

Trio Boutique: 7876 East Coast Hwy, Newport Coast (second location in Palm Desert!)

In order to organize your closet, you have to know what's in it.

First take out all the pieces that you LOVE and cherish, items that every time you wear them people comment on how great you look. Place these pieces in a keep pile.

Next, do the exact opposite. Take out items that while wearing them, someone asked if you were under the weather or if you were pregnant – when you weren’t. Do this with a discerning eye and put these pieces in a donate pile.

Finally, remove anything with rips or stains and pieces that are beyond reconstruction or repair. Put them in a trash pile and don’t look back!

RECHARGE: EDITING AND REVIVING YOUR CLOSET

"Try amazing long dresses that show off your leg, preferably in vivid bright colors (like this one by Rory Beca)."

Yes, I mean it! Try on every single item that’s left in your closet.

Sort things into the keep, donate, or trash piles. Be honest! If there is a piece that you’ve had for years, never worn, but still want to keep, then mark it somehow. Maybe put a tag on it with the date that you cleaned out the closet. Then if in a year you still haven’t worn it – ask yourself why you aren’t wearing it and why you want to keep it.

STEP THREE: PUT ONLY THE PIECES IN YOUR KEEP PILE BACK INTO YOUR CLOSET . Load

HOW TO BE MORE CHARMING & ATTRACTIVE ✦ Find a style muse. Style takes effort and courage. ✦ Find the equilibrium between comfort and fashion. Looking awkward is just as bad as looking dumpy. ✦ Once you've gotten dressed, stop thinking about it. ✦ Insecurity is the worst form of vanity and does nothing for anyone's persona. Be confident, walk with purpose, stand up straight, make eye contact and talk audibly. ✦ Practice your walk (stop dragging your feet and think suave)

the donation pile neatly into a box or bag ready for a friend or charity and discard the trash pile immediately.

Now that your closet is edited, it’s time to organize your clothes by kind. Start by sorting each item in categories like shirts, pants, skirts, dresses, jackets and formal. Then each category is sorted further by color. Shirts, for example, would be sorted from tank tops to long sleeve, casual and dressy, then from light to dark.

✦ Become fluent in body language.

Firm handshakes, unfolded arms, and tasteful touch are all ways to engage someone.

STEP FOUR: REPEAT!

✦ It's about them, not you (this secretly makes you the hero)

This isn’t a one-time project. At least once a year, repeat all of these steps. Your tastes will change, and so might your body.

STEP FIVE: STILL NEED HELP? CALL ME!

YLB

✦ Don't overdo anything. Over-the-top laughing, smiling or brooding are not attractive. Be genuine. ✦ No: whining, one-upping, oversharing, over-cussing.

✦ Don't apologize. When you say it, wear it, do it - own it.

RE:Charge 2012

114

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All services must be used by same customer; cannot be shared • Initial appointment must be made at your selected location at the time of purchase • Valid only at the location selected at the time of purchase • May be used over multiple visits • Teeth must be in good general health to commence Invisalign treatment. Some patients may not qualify for Invisalign treatment or may need other dental treatment or appliances in addition to Invisalign for a successful outcome. Extra fees may apply and will be discussed at the consultation • Other conditions apply call for details.

OFFER EXPIRES 03/31/2012

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INTRODUCTORY OFFER $649 1st Crown Only (Value $1156)

New Patients only. Must be a candidate. Some restrictions may apply.

CEREC available at Huntington Beach location only. Expires RE:Charge 201203/31/2012 116

ELaCoL

By Shannon Funk of xPose PR Photography by Jenavieve Belair

hile in the great region of Southern California we can't say that we experience much of a weather change when welcoming the winter months; but we do however experience a wardrobe change. In LA & OC we get no snow days, no raging blizzards and no falling icicles, but we still have an affinity for the oh-so-cozy clothing that

accompanies such chilly (mid 60 degree) temps.

And now that the season is officially upon us, it's time the dolls of xPose PR focus on cold-weather essentials—the two major staples of our winter wardrobe: boots & coats.

Once again, we have hit the non-icy streets of LA and OC to stalk the fashionably clad ladies and gents.

coats

BOOTS

The men of the streets

Black is the new black!

stole our attention with their dressed-down but cozied-up stormy grey jackets. We are also loving the cropped, crinkled leather with shearling number.

OC is currently laced up in all-black, worn-in, flat boots…and it’s working for these hipsters!

outfits

OC perfectly nails the cozy-chic look.

This season’s top trends, according to our calculations: cropped jackets, chunky knits, over-sized hoods, and flat, motorcycle-esque boots.

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RE:Charge 2012

BOOTS

coats

Cruising our hood of downtown LA

we noticed a pattern of over-the-knee boots, shooties (shoes/boots) and some major height between stems on these ladies and sidewalk that they were strutting down.

While undergoing our coat trend hunt

we spotted a major emphasis on leather, pea coats and tailored blazers, resulting in a perfectly polished winter look for our LA trendsetters.

The Hidden Jewel Women’s Fashion ~ Accessories ~ Gifts ~ Home Decor

1686 Tustin Avenue Costa Mesa, CA 92627 (949) 574-2160 hiddenjewelca.com facebook.com/thehiddenjewel

Voted one of OC’s Best Fashion Boutiques

Now that you've seen how the pros layer up in the winter, we've got all the necessary tools you need to create your own enviable outfits‌

outfits

Several of our suspects found their threads and kicks from local vintage stores, some of our favorites include: OC: Villains Vintage, Elsewhere Vintage, Swellegant LA: Wasteland, The Way We Wore, Jet Rag Some of our favorite boot brands: Steve Madden, Jeffery Campbell, DAO (define an original) Designer coats we are loving: Hedo Brooklyn, H&M, RVCA

LA brought the edge to winter fashion this season.

We saw stylishly smart yet daring combos of boots and coats, if you can even call them coats. Without the coastal layer that OC gets, we can afford to take off a layer here in LA.

Whether a pea coat and stiletto boots or a letterman’s jacket and some high top Vans, all of our street style participants have accomplished the ultimate goal this winter, staying warm while looking cool!

Gorgeous (gor’-jes)

Photography by: David Quinn | Hair & Make Up: S. Ryan & Valerie Taglione | Model: Stephanie Ryan

1. The quality of being brilliant, magnificent, attractive, beautiful, dazzling, & lovely.

2. Being all of the above, all the time, Everyday...

1808 Newport Blvd Costa Mesa, CA 92627 949.307.2602 Facebook.com/Hey. Gorgeous.Boutique HeyGorgeousBoutique.com RE:Charge 2012 120

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Jewelry Provided by Calinana, calinana.com location: the hacienda

Ok people, it’s time to reboot! Hit that ‘ESC’ button on your everyday life and hold it down until a new you emerges. Now that you faithful readers have been reading my lengthy Locale Looks article for almost 2 years, you may get the gist of what I’m goin’ for. Every quarter, I scour the salty beach streets of OC to find you the best in shopping, dining and entertainment. The job never gets old, quite frankly, and there’s always something new to see, shop and taste. And the more local mom ‘n’ pop shop owners I meet, the more I’m encouraged that a hot ticket magazine like ours will be around longer than an OC housewife’s newest nose. Everyone is so passionate about what they do, what they buy, and what they sell to Southern California consumers. So in this issue over here at Locale Mag, we are workin’ our tails off to find you the newest of new must-go places around town where you can kick off your New Year right. Let’s get started… by holly clinard photography by asami zenri, asamiphotography.com

Face it, you’re a local at it’s finest.

Now get out and enjoy your surroundings in style!

You can follow Holly on her chic fashion blog: www.hollyinheels.com Holly in Heels smitten with shoes, addicted to style.

RE:Charge 2012

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Jewelry Provided by Calinana, calinana.com

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RE:Charge 2012

Ted Baker London 3333 Bristol Street, Costa Mesa http://www.tedbaker.com/ Hamamori Sushi Bar 3333 Bear Street, Costa Mesa http://www.hamamorisushibar.com/

fter the glitter and glam of that New Year’s Eve ball has thoroughly worn off, it’s back to reality and the daily grind of your everyday life.

Don’t fret, it’s only natural that you’d catch a little of the postholiday blues – but nothing will perk up your hot date of 2012 like taking her out for a night on the town! There’s no countdown or ball drop or party hats in sight, but that’s just fine, because there is still a ton to celebrate! For giving yourself and your latest love a true reason to dress up, I’m here to endorse the winning contemporary sushi restaurant in South Coast Plaza, Hamamori Sushi Bar. This ultra-white and polished sushi spot is lathered in modern design and décor. You will not want to take your eyes off of the space (except for when you gaze into the eyes of that stunning date of yours, that is)!

A glass façade welcomes your hungry buns inside to chill out, sip sake and be glad that you dressed up for a change. After all, when founder James Hamamori opened the place, he wanted to make it special. Given that the ambiance he insisted upon fully comes across in it’s pure lines, crystal shiny chandeliers, and overall uncanny ambiance, let there be no mistaking that you’ve landed yourself in a distinctive dining experience. Hamamori is well known for their “fusion fest” of European and Japanese menu items – anything from sushi, sake, veggies, right down to Kobe beef dishes, and foie gras.

There’s something for everyone’s fine-dined palate. You may have noticed this simplistic place in passing, but I dare you to stop in and make a night out of it.

Attire for the evening has preppychic style written all over it.

Tonight doesn’t call for a fullon ball gown, but it does call for your own personal style to shine, and for the typical to be thrown straight out the window.

That’s why Ted Baker London is my pick of the pack for this modern couples’ evening out.

Originating in the decade where all great things came from, 1988, Ted Baker London has blossomed from a Glasgow shirt connoisseur, to a now global brand with 150+ locations that rack up threads for men and women, accessories and pretty much everything but the kitchen sink (but oh, what a stylish sink that would be). When I think of Ted Baker, I think of clean lines, conservative cuts, a true Ivy League fit with a touch of color. Mr. Baker’s brand is proud to boast that they have adopted an “unconventional approach to fashion, an irreverent sense of humor, and, above all, unswerving attention to detail.” It certainly shows when you walk into any of Ted’s stores, or even visit their website. Fashion + humor + detail = Ted Baker. Jackets and jeans have to be my womenswear faves here – cut to perfection from seam to seam and always the perfect color of navy or camel, Ted Baker nails it with each and every prepster piece that he puts on display. For the men, it has to be the TB ties that top my list of must-haves – they have THE best colors, patterns, textures – it will put your previous bargain ties to complete shame I tell you! Overall, the experience of walking into the Ted Baker store – just down the marble halls of South Coast from Hamamori, I might add – is well worth it. This OC store will take you straight to an east coast feel, where the style is modest and the fashion is chic. And there’s always a reason to dress up. Love love love.

Native knowledge: The idea for a global brand came to Ted Baker whilst fishing. Now, that’s some bait.

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t’s a new year and a new you – time to take some risks, my readers!

The year 2012 may be flagged to the Mayans and their mysterious calendar as a year of the end, but in this happy magazine, 2012 is the year of fresh beginnings. And part of my New Year’s prescription for your symptoms of boredom and normalcy is the quick fix of heading out on a hot first date. You’ll be glad that you took a chance on love and met someone new, believe me.

There’s no better way to spice up your night than a date to the newest kitschy taco shop in the Bristol Street center, The Camp. You guessed it; I’m talking about Taco Asylum – the newest addition to the slew of restaurants that the owners of Haven Gastropub have opened up. Taco Asylum is tucked away in a trendalicious outdoor mall, planked with an almost jail-cell décor. Before you know it, you’ll be sentenced to 3-5 hours of scrumptious taco choices and beer selections. You and your first-timer date can pull up a bar stool and get to know each other a little better while awaiting your gourmet tacos, being mindful of the dateless dude next to you who’s just playing on his iPhone. Oops. At a place like this, it’s wise to order a little bit of everything – most of the tacos on their oversized chalkboard menu are chock full of local ingredients that may be new to your palate. Items like East Indianstyle curried paneer, grilled octopus, wild mushroom, pork belly, and even duck make the Le Cordon Bleu-trained Chef Greg Daniels’ menu here. But there’s one rule in this taco insane asylum of sorts (at least according to me): you can’t walk out without a douse of their infamous ghost chili. You’ll instantly spot the array of plastic squeeze bottles on the surrounding tables, each labeled with their ingredients and clever sauce name. But it’s the ghost chili that will haunt your tongue for the next 24 hours if you’re not careful – it’s H-O-T, hot.

Almost upstages that first date mini skirt, it’s so hot, yikes! Taco Asylum’s secret ghost chili weapon is not for the faint of heart, and may have you sweating bullets by the end of the eve, but at least your date will know it’s nothing personal AND you’ve once again gotten to try something new.

Your hot first date is bound to be steamy, but your get-up for the night should

never call for club attire. You wouldn’t wanna give off the wrong impression, would ya (or would you?). Head on over to a small boutique just a stone’s throw away from The Camp in Costa Mesa, a guys and gals shop called Deer Lovely.

Deer Lovely is located smack dab inside of the now well-known OC Mart Mix, off of Harbor and the 405, and is truly not to be missed. Wife and husband owners Sarah and Mike (along with their baby fashionista who usually makes a boutique appearance) are up to some stylish stuff inside. These two are design and fashion gurus themselves, who always dreamed of owning a boutique of their own and truly doing what they love. So in turn, Deer Lovely is a dream come true, and boy does it show. Deer Lovely stands out in the crowd of shops at the Mart Mix – an always well-styled mannequin is at the front of their store, promised to be dressed in an outfit that you’ll want to instantly purchase! I’d say the style in DL is a perfect mix of Anthropologie with a dash of Urban Outfitters – dresses, blouses, jackets, and leather handbags here have an easy breezy sorta vintage feel, while still being daring and pushing the fashion envelope. Sandals, scarves and accessories (including paper beads by 31 Bits) are woven throughout the store to remind you that a dash of texture or color will make an outfit. I love all of the great patterns I see on the racks each time I head into Deer Lovely – from florals to embroidered, even lace and silks, there is something new for my fashionista eyes to behold all the time. And Deer Lovely isn’t just for the gals, oh no, no, they recently launched a new men’s line, called Whiskey Tango.

Guys, this is where you need to shop to ensure you snag the girl on your spicy date: perfect plaids by Tankfarm, tees with catchy phrases and designs, even fall and winter jackets that will make you look like a true class-act. Deer Lovely also has an amazing line of denim, in all kindsa colors and styles. Something for everyone here! And wooowee, I saved the best part for last: the prices. My fashion common sense is always blown away when I see what deals I can get for the unique threads here at Deer Lovely.

You, too, will quickly find yourself packing your little dressing room with items galore, thankful to actually visit a place where you can afford to buy in bulk! So march yourself straight on down to Deer Lovely for that hot date, head-turning style.

Native knowledge: Come to Taco Asylum armed with the Twitter app on your phone – tweets mentioning @TacoAsylum show up live on the flat screen inside. #yourefamous 125

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Jewelry Provided by Heather Pullis Designs, heatherpullisdesigns.com

Deer Lovely 3313 Hyland Avenue, Costa Mesa www.deerlovely.com Taco Asylum 2937 S. Bristol Street, Costa Mesa www.tacoasylum.com

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Collective Boutique 3413 Newport Boulevard, Newport Beach www.supportcollective.com Yost Theater 307 N. Spurgeon Street, Santa Ana www.yosttheater.com/

Jewelry Provided by Heather Pullis Designs, heatherpullisdesigns.com

think that we can all agree that the music scene in Orange County is more of an unseen, underground vibe, as opposed to the outstanding venue-onevery-corner commitment that Los Angeles has made.

Good bands in OC are out there, I’ve seen them first hand, but the music venues too often stick around for a short time, and then end up closing their doors or turning up vacant. Let it be known that the complete opposite is true for the venue veteran Yost Theater – known as Orange County’s historic venue in the often overlooked downtown Santa Ana. Hop on the 5 freeway and follow the hipster scent down near Broadway Street in Santa Ana, and amidst the quinceanera shops and vaquero stores you’ll find a stand-alone building with oversized letters spelling YOST on the front. Hard to miss this registered Historic Landmark in a year like 2012 where most venues are shiny and new. Yost Theater has its own vibe, there is no doubt about it – truly unlike any concert venue you’ve yet to see in sunny OC. Most localbiz enthusiasts were ecstatic to find out that this place is on the upswing and being redone and renovated to eventually become a more frequented concertgoers’ paradise. I could go on and on, telling you about the rich history of the Yost Theater, but they only give me a few pages in this article to educate you on sweet undergrounds like this, so do your best to visit their fun and interactive website for the full scoop. I will tell you, though, that this fine structure was built in 1912, making it the 100th anniversary of its existence this year – wowza!

In 1919 after a few name changes (watch out Kim Kardash!), it was purchased by Ed Yost, and finally given a name that stuck. Yost Theater, with its velvety curtains and antique lanterns, is now the host to today’s best live music artists, DJs, club nights, acoustic

artists, and even big events and release parties. Overall, I’ve found it the perfect way to escape the busy beach streets and traffic lights, and find your musical haven, in a hidden gem atmosphere.

For hitting up the hipster scene, don’t you dare be caught in your everyday attire! Catching a show means dancing, sipping, and chatting up a storm with the local artsy folks of southern Cali! That’s why my fashion sixth sense is telling me that the brand spankin’ new Collective Boutique is just right for this night. Carrying up-and-coming and hard-tofind brands for both men and women, it’s just a short trip to Newport Beach Boulevard to find this green shop that knows their stuff. Labels like Insight, Brixton, Sabre, Elm, Love Stone, and Life After Denim have all made the list, along with old timers like Ezekiel and Ambiguous. Expect to find a sorta rough-around-theedges fashion hanging on these Newport Beach clothing racks and walls – not your typical beach bum wear. And Collective isn’t just into threads - oh no - they have a keen love for action sports mixed into their style. That’s what makes them so stinkin’ rad and set apart from the rest. Skate and surf seem to pump through the veins of the employees here—if you don’t have a mustache or a pair of skinny jeans, you may wanna reassess your look before you step foot in here, fellas. You’ve been warned. I have to divulge, there are so many boutiques and clothing stops that I browse, adore and review (yes, it’s a 3-step process), and it never ceases to amaze me that there’s something new at every place I go! Collective Boutique is exactly that, something new, with its own style and niche. That’s why a semi-sweet concert in hipsterville, USA (aka Yost Theater) calls for nothing but alternative wear for he ‘n’ she, found just a few miles away.

Native knowledge: The Yost sets aside a significant percentage of profits from its operations to subsidize cultural and entrepreneurial-based education programs for teens in Santa Ana.

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ying the knot is no easy task. I’ll give you first-hand expertise on that right here and now. Don’t get me wrong, the marriage part is the icing on the fun-fetti wedding cake – every night is a sleepover, you get to travel ‘round the world together, navigate the family holidays with your very best friend, even have a permanent date to weddings, reunions, and awkward work parties – what more could you want? But the actual wedding…well, that’s a whole ‘nother story. After all of the stress that couples overcome together in dealing with lengthy guest lists, wedding cake tastings, linen-choosing, gift registries (with that awesome scanner thing-a-mabob), addressing invitations, seating charts – it’s really no small mystery that some get cold feet. That’s why your gal pals are around on your big day, though, right? Nope, they’re not just there to wear those coordinating colors, up-do’s and heels; they’re around to talk you into it and remind you that you’re doing the right thing!

The cold feet get warmer, I promise.

Bella Bridesmaid dresses your besties to the nines in exactly what you always imagined them wearing when they stand beside you at the alter.

With all of the best brands in bridal, Bella takes “wedding normal” and bumps it to the next level of style and simplicity. No wonder their mantra and tagline is “a collection for the modern bridesmaid.” Say goodbye to the dreaded ugly bridesmaid dress, and hello to your new favorite cocktail dress when you head to OC’s first and only bridesmaid exclusive shop.

Collections by Ivy & Aster, Lela Rose, Monique Lhuillier, Swoon, Two Birds and more – only the top designers of wedding-wear are sold here. And did I mention accessories too? Oneof-a-kind bridesmaid accessories for every gal in your wedding party can be found in the four girly walls of BB. So many gorgeous sparkly things, it’s hard to choose! And if you don’t find exactly what you’re looking for at their Corona Del Mar location, don’t fret, there are 35 locations of Bella Bridesmaid that carry various collections and labels, making it not only easy to find exactly what you love, but even easier for your outof-town besties to make their dress purchases, nationwide. Pop into this

East Coast Highway shop and you’ll instantly know that you’re getting the small town boutique-y treatment.

You’re no “anybody” here at Bella Bridesmaid, but a family member of wedding style. The staff here truly, madly knows what they’re talking about, and I’ve seen them bend over backwards to get both brides and maids precisely what they want before the big day.

It’s the bridesmaids that will get you to the church on time, but it’s Blush Bridal Couture that will get you to the alter looking like a dream! This is the biggest day of your life so far, so it’s an absolute must to splurge a bit and spend your hard-earned pennies on the perfect dreamy dress. Walk away from Blush with any of their gorgeous dress designers’ creations, and you’re sure to be the bride of the century.

Gown designers like the coveted Enzoani, Jennifer Salzman, Tara Keely, Matthew Christopher and more – no these aren’t members of your wedding party, they are makers of some of the best gowns around town.

Veils, bridal headpieces, and jewelry that are both vintage and moderninspired are showcased here at Blush Bridal Couture, ready to give you that extra sparkle and bling as you march down that loooong aisle. You can prep yourself for sticker shock (in a good way!), as the prices are affordable and budget-friendly. Your budgetconscious groom will thank you, and it only means more “mun” for the fun on your honeymoon! Owners Amy and Anna do work hard to give each bride a great dress for the money and one-on-one customer service that every girl longs for – they even throw a glass of bubbly in your hand while you choose that perfect dress (yes, please!). Each bridal consultant hands over their vast knowledge of bridal styles, brands, and must-haves in this bride-bound day and age. I think it’s safe to say that at Blush Bridal Couture, you get the royal treatment, making it one wedding day to-do that didn’t make your high-anxiety list. Swing by the Blush salon in the quaint city of Tustin and you’ll see what I mean: warm and approachable staff, and a charming bride-to-be atmosphere. Blush Bridal Couture’s deep down promise is to make each bride’s dream come true – what more could a future “Mrs.” like you ask for?

On a small College Avenue side street in the most unsuspecting part of town is a hidden gem of a wedding venue, called The Hacienda. Part of the famous family of Tivoli Terrace and Tivoli Too in central Laguna Beach, this sister venue is just as lovely – with a flair of old and new Mexico. Any classic bride to be will instantly fall in love with the tile roof house that sits on this property (a true hacienda), which was originally constructed in 1901. A house built in the name of love itself, ivy now grows all around this historic landmark in Santa Ana, reminiscent of the ever-growing romance that enwraps the atmosphere at every turn in The Hacienda. At night, twinkly lights sparkle brightly, and the garden-like courtyard takes the shape of that sweet newlywed romance. The Spanish tile dance floor in the main ballroom, and cherubs hovering over the grand fireplace sing out wedding celebration. The Hacienda is full of not only atmosphere and that “secret garden” feeling when you step inside, but also a staff of plenty who have been in and around the wedding and event industry longer than your love life has! These event-planning experts are true industry pros at The Hacienda, all ready and willing to take on any wedding, anniversary, corporate party, reunion or other celebratory milestone (yep, they do it all). Included in your party package here is the whole shebang—the food, the drinks, the cake, the linens, and get this…even the event coordinator.

WHAT!? Yes. This makes it easy as Mexican wedding cookies to throw a stress-free wedding and reception here at the magical Hacienda – no convincing necessary. And the food… oh don’t even get me started. If my diet allowed for it, my Thursday dinners and Sunday champagne brunches would be spent here each week (the only days they’re open for regular restaurant hours). Enchiladas, flan, housemade roasts and meats – it’s a good thing you’re already IN the wedding dress. This may not exactly go with the wedding day diet, but heck, you’ve already got the guy!

So be brave…take the hand of your bride or your groom, and go ahead and dance that first dance underneath the twinkling lights and Spanish chandeliers at The Hacienda. You’ll be romanced into remembering where your love all began.

Native knowledge: Don’t forget to sip on their signature margarita here – on the rocks with salt – to take the edge off. Trust me on this one.

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Blush Bridal Couture 13011 Newport Avenue, Tustin blushbridalcoutureoc.com Bella Bridesmaid 2620 East Coast Highway, Corona Del Mar www.bellabridesmaid.com The Hacienda 1725 N. College Avenue, Santa Ana www.the-hacienda.com

Hair and Makeup provided by Dana Matta of Shampoo Cocktails Jewelry Provided by Calinana, calinana.com

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Everything you need at prices you want.

Trendy Women’s clothing Kitchy Gifts Adorable Baby clothing and gifts Fabulous shoes & handbags Adorable Accessories

2610 East Coast Highway | Corona del Mar | T.949-644-7467 | www.shopharpers.com | Mon-Sat 10-6 Sun 12-4 Become a fan of Harper’s on Facebook.com and get daily updates of our Hottest New Merchandise!!!!

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Profiling Orange County's Boutique Owners

Shopping is my cardio.”

~ Carrie Bradshaw, Sex and the City

Shopping is a way to express your creative & personal style.”

Shopping is a hobby that comes in forms of therapy, expression, creativity and empowerment.”

Diane Pratt Crush Clothing 1835 Newport Blvd Costa Mesa CA 92627 www.crushclothing.us | 949.631.3313 Established: 2003 You would shop here if you were looking for: A fantastic outfit for a day at the beach or an evening with the girls.

Unique to your boutique? Amazing customer service!!

My shopping weakness is: Everything! Luckily, I get to shop for a living.

Lauren Miller Laurenly 142 North Glassell Street, Orange CA 92866 www.laurenly.net | facebook.com/laurenlyboutique | 714.538.7467

Kirsten Prosser On Que Style 2900 East Coast Highway, Corona del Mar CA 92625 www.onquestyle.com | 949.717.7795

Established: 2010 Brands: Wildfox, Free People, Alternative Apparel, Hudson, TOMS, Gentle Fawn, Rebel, Alex & Ani, Paige Denim, Joe’s Jeans You would shop here if you were looking for: Everything from trendy everyday outfits to a perfect nighttime look; super cute tops, party dresses and unique handmade jewelry.

Established: 2009 Brands: Chanel, Louis Vuitton, Hermes, Gucci, Christian Louboutin, Roberto Cavalli, Yves Saint Laurent, Donna Karan, Alexander McQueen, Prada, Marni, Christian Dior and Balenciaga.

Unique to your boutique? Personalized name necklaces, initial rings and more.

You would shop here if you were looking for: Gently pre-owned luxury and contemporary women's apparel, handbags, shoes and accessories.

My shopping weaknesses are: Handbags and jewelry.

Unique to your boutique? Hermes Birkin, without the 2-year wait list.

My shopping weaknesses are: Handbags, Christian Louboutins and more handbags.

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Shopping is a good excuse to get together with girlfriends and have fun.”

Shopping is my inspiration and passion.”

Erica D Thomas Harper’s 2610 east coast hwy, Corona del Mar CA 92625 www.shopharpers.com | 949-644-7467 Established: 2009 Brands: Splendid, Ella Moss, Winter Kate, Lush, Audrey, Fidelity denim, Paige, Blank NYC, Hanky Panky, Voluspa candles, Illume, Dolce Vita and much more.

You would shop here if you were looking for: An everyday basic to a fun go out outfit, or even a hostess gift or a fabulous pair of jeans!

Unique to your boutique? Cult followed premium denim line Fidelity.

My shopping weakness is: Sunglasses. You can never have enough!

Tessa Fasick & Jessica Hughes The Hidden Jewel 1686 Tustin Avenue, Costa Mesa CA 92627 www.hiddenjewelCA.com | 949-574-2160 Established: 2010 Brands: Veronica M, Capote, Crown Jewel, Sanctuary, Greylin, David Lerner, Free People, Bernardo Footwear and House of Harlow 1960.

You would shop here if you were looking for: Something stylish, fun AND comfortable.

Unique to your boutique? Tons of jewelry for any occasion, including vintage and one-of-a-kind pieces.

My shopping weakness is: The sale rack (Jessica) and handbags (Tessa).

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Profiling Orange County's Boutique Owners

Shopping is good for the soul, and who doesn’t wanna be GORGEOUS?”

Shopping is every girl’s prerogative.”

Shopping is fun and full of surprises.”

Naomy Kim Naomy & Adrian 1651 Westcliff Drive, Newport Beach CA 92660 www.naomyandadrian.com | 929-650-1880 Established: 2011 Brands: Naomy & Adrian, Ted Baker London, Cotelac, Fresh Laundry, Maggie Ward, Tolani, With & Wessel, etc.

You would shop here if you were looking for: A beautiful outfit with style and those one-of-a-kind special accessories.

Dawn McKnight Blue Eyed Girl 1200 S. Coast hwy, #106, Laguna Beach.

(Also located in San Juan Capistrano and San Clemente) shopblueeyedgirl.com | 949.715.4646

Unique to your boutique? One-of-a-kind knitwear made in the USA.

Established: 2005

My shopping weakness is: Scarves.

Brands: J Brand, Free People, Joie, Gypsy05, Hudson, Michael Stars, Bailey 44, Frankie b, Dolce Vita, Odd Molly, Johnny Was, Jeffrey Campbell and more.

You would shop here if you were looking for: A super hip top and a hot pair of jeans for a night out.

Valerie Shumaker Hey Gorgeous! Boutique 1808 Newport Blvd, Costa Mesa CA 92627 Facebook.com/hey.gorgeous.boutique | 949.307.2602 Established: 2009 Style: Contemporary, unique, bold, sexy pieces you won't find everywhere.

You would shop here if you were looking for a: Night-out look, weddings, Vegas, casual day-to-day wear, many accessories, heels & tons of dresses!

Unique to your boutique? You get called 'GORGEOUS' right when you walk in, and get personal styling by the owner.

My shopping weakness: Has developed into Hey Gorgeous! Boutique.

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Unique to your boutique? Vanessa Mooney jewelry and Leila Lou perfume - Jennifer Aniston's favorite!

My shopping weakness is: Shoes!

Shopping is what my girlfriends & I love to do.”

Shopping is fun.”

Shopping is both essential and therapeutic.”

Kim Lincoln Candace Paige on Balboa 324 Marine Ave, Balboa Island CA 92662 www.shopcandacepaige.com | 949.673.5707 Established: 2009 Brands: James Jeans, Vince, Cosabella, Frankie b, Analili, Chan Luu, Wildfox and more.

You would shop here if you were looking for: Holiday and party dresses and unique jewelry.

Unique to your boutique? Jewelry by Lee Brevard Designs.

My shopping weakness: Unfortunately, anything and everything.

Susan Cianciulli Solutions, The Preimer Denim Store 1719 Westcliff, Newport Beach CA 92660 www.solutionsdenim.com | 949-650-0479 Established: 2006

Yolanda Caldwell Tulum Island Boutique 369 E. 17th Costa Mesa #16 www.tulumislandboutique.com | 949.548.0025 Established: 2008

Brands: Joe's Jeans, AG, Hudson, Stitch, Genetic denim, Paige, Rich and Skinny, and more.

Brands: Indah, Jens Pirate Booty,Jess Loves Jewels,Dayna Decker Chandels, Minni Rose, Camilla, Olivaceous and Love Stitch.

You would shop here if you were looking for: the latest designs injeans.

Unique to your boutique? 120 Styles of jeans for men and women and a denim stylist.

You would shop here if you were looking for: A gift or a few new outfits to take on your next tropical vacation.

My shopping weakness is shoes.

Unique to your boutique? Seashell chandeliers.

My shopping weaknesses is: A great handbag or a big ring.

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UNWIND WITH A LITTLE “ME” TIME AT PACIFIC WATERS SPA Pacific Waters Spa fuses a Mediterranean feel with inspirations from the Pacific waters off the Southern California coast. This 20,000 square foot oasis - reminiscent of a warm, elegant Spanish estate - is the ultimate retreat for body and soul. Give someone the gift of relaxation this winter with a gift certificate to Pacific Waters Spa. This certificate can be used for spa treatments, salon services, or retail.

For more information or spa reservations call 714-845-4772 or visit huntingtonbeach.hyatt.com. Hyatt. You’re More Than Welcome.

714 698 1234 HUNTINGTONBEACH.HYATT.COM

Terms and conditions apply.

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Ring

Give us a

by Liz Biscevic

Photography by Chris Chavira

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New Balayage Highlights Discover the stunning new Balayage highlights from Jennifer Smith at Salon Rouge, Costa Mesa.

With the new Balayage highlight root growth blends naturally and is customized to compliment your skin tone and any extensions. No wonder it’s worn by so many Hollywood celebrities today.

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laurenly clothing boutique

142 North Glassell Street Orange, CA 92866 714.538.SHOP (7467) www.Laurenly.net follow us on facebook... facebook.com/laurenlyboutique

Wildfox • Alternative Apparel • Free People • Toms • Audrey • Paige • Collective Concepts • & much more

Same great prices you know, Boutique names you’ll love.

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1835 Newport Blvd., C143 Costa Mesa, CA 949.631.3303 317 Marine Avenue, Newport Beach, CA 949.675.3313 crushclothing.us facebook.com/crushclothingboutique

By Luke Harper photography by ralph palumbo

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t some point in each of our lives, if we’re lucky, we’ll encounter someone who is able to defy limitations in order to complete something truly extraordinary. These people are exceedingly rare and, being rare, they have the power to make a deep impression on those around them.

Bonner Paddock is just such a person.

He’s also damn tough to keep up with on a racing bike.

These are the alternating thoughts that fill my head as I charge uphill, stomping on the pedals of a borrowed Cannondale with my legs quavering. It’s a long incline and soon another thought enters the mix: visions of Sunday brunch followed by a nap. I weigh the option of spinning around and heading to my car. After all, the interview is over. It’s not like I have to finish this ride.

Bonner turns to face me: “This is the

hardest part,” he grins. “You’re about to get a great view though!”

I force a smile through gritted teeth—and manage to keep pushing until the hill flattens out. At the top we ride in lazy circles, sipping on high-powered energy drinks and talking about motivation. To the southwest, the mini-mansions of Newport Coast unfold in terraces. Further off is the endless Pacific Ocean blanketed in a thinning marine layer.

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...to the kid with Cerebral Palsy, the kid who wants to know that maybe they are capable of more than they thought, the idea of me finishing does make a difference.

“I set small goals for myself,” Bonner tells me. “Did you notice that blue fire-hydrant we passed? I’m always telling myself, ‘just make it to the blue firehydrant.’”

There’s a definite truth to the idea that setting small goals is a good training tool—but the mere suggestion that Bonner Paddock sets “small goals” for himself is laughable. To the contrary, Bonner sets huge goals, then he goes out and smashes them. Unlike me, Bonner does have to get to the top of the hill, every hill. These hills are his practice facility, his mini-tests and his time trials as he trains to become the first person with Cerebral Palsy ever to complete the Ironman World Championships in Kona, Hawaii. As if this isn’t aiming high enough, Bonner has his sights set on raising a million dollars for charity in the process.

right off your bike.”

“People tell me that it’s the hardest single-day race in the world,” Bonner admits with a wry smile, “but that’s why I chose it.”

The Ironman (which is held in October) won’t be the first time that Bonner has pushed his body to extremes. In 2008, he climbed Mount Kilimanjaro— becoming the first person with Cerebral Palsy to do so unassisted. Like the coming event in Kona, the ascent of Kilimanjaro seemed custom made to highlight Bonner’s disability.

"The pain will be like nothing he's ever had"

There’s a lot to unpack in that last paragraph.

First, there’s the passing mention of Cerebral Palsy.

Cerebral Palsy (CP) is a physical disability brought on by a lack of oxygen flow to the brain of a fetus or infant.

In Bonner’s case it developed when his umbilical cord was wrapped around his neck in the birth canal.

Bonner’s Cerebral Palsy affects his balance and leaves him with a stiff gait.

“For me, it’s like the muscles in my legs are always flexed,” he says. “But they’re also underdeveloped and they take longer to recover, plus my balance is bad.” And yet, he’s training to swim, bike and run in the Ironman World Championship. Ironman Triathlons are made up of a 2.4 mile ocean swim, a 112 mile bike ride and a marathon (26.2 miles) over the course of a 17 hour day. But even among those who participate in the worldwide Ironman circuit, the Kona event is thought of as an entirely different beast.

“The elements over there can be nasty,” says Australian Greg Welch, Bonner’s coach, 1994 Ironman World Champion and member of the Triathlon Hall of Fame. “There’s heat, humidity and the trade winds are treacherous. They’ll blow you 151

“Climbing requires balance and leg strength,” he says, “two things that I don’t have. I took aim at my greatest weaknesses when I climbed Kili.”

As Bonner prepped for that trip, his doctor expressed trepidation.

“We’re not talking about an isolated injury that affects just one muscle,” physician Afshin Aminian says, “For him the majority of the muscles in the lower half of his body are affected.”

Knowing as much, the other climbers on the expedition made it very clear that turning around was an option.

Donors and sponsors went out of their way to specify that the mission would be considered a success even if Bonner didn’t reach the summit. With 2,300 feet still to go, the team took a long break. It was a moment of truth—and Bonner needed to make a call.

“Everyone told me it was okay not to finish,” he admits, “but to the kid with Cerebral Palsy, the kid who wants to know that maybe they are capable of more than they thought, the idea of me finishing does make a difference.”

He rose to his feet and, despite crushing fatigue, continued walking to the top of the mountain.

“I don’t really like being told that I can’t do something,” he shrugs, looking back at those

RE:Charge 2012

difficult moments. “I thought ‘maybe things like this can make people shift the way they think about the disabled.’”

He’s done more than just that, the Kilimanjaro trek raised $262,000 for Bonner’s 1 Man 1 Mission Foundation (OM Foundation). The money was used to start a center in Tanzania for mentally and physically disabled kids. Bonner and Doctor Aminian went back last year to visit and another trip is planned for March. One of the girls from the center will soon travel to Orange County for surgery and therapy that she can’t get in Tanzania. Bonner has another of these “Life without Limits” centers in Irvine, supporting United Cerebral Palsy. Similar centers are underway elsewhere in Africa as well as in Austin, Texas.

Asked about his continued involvement with the OM Foundation, Dr. Aminian says, “Bonner’s enthusiasm sweeps you up. Of course after Kilimanjaro I thought ‘you did it! Let that be the end.’ Now he wants to do Ironman.”

Bonner isn’t going into Ironman blindly however.

He knows how hard the race will be and has coach Greg Welch to help him prepare. “The pain will be like nothing he’s ever had,” Welch says. And Welch knows a thing or two on the matter—in 1993 he was leading in Ironman Japan when a truck hit him and crushed his bike. Luckily, his wife Sian was also racing and gave her husband her tire (she was only planning on doing the swim and cycle). Welch got back on the bike in 60th place and started to make up time. He finished in third. Later he learned that during the wreck he had sustained fractures to his elbow and collarbone—so it says something significant that Welch believes in Bonner’s ability to complete the Kona race.

“There’s one point in the DVD of the Kilimanjaro climb where you can see that he was really struggling,” Welch says. “But he dragged himself to the top of the hill—if he’s already experienced something like that I knew I could help him achieve this next goal.”

Dr. Aminian isn’t quite so gung-ho. “I worry about Ironman, I really do,” he says. “The race already poses huge physiological risks. In him those risks are tripled. By making it his ultimate goal to finish during the seventeen hour window, he’s increasing the danger again.”

One thing that everyone agrees on is that the race will push Bonner to a whole new furthest limit. He’s quite aware of this, saying “This is going the biggest

test of my entire life, I know that.” When he has those thoughts, his mind travels to one place for inspiration.

“I think of Jake,” he says and immediately his voice grows soft.

Jake Robert was the four year-old son of one of Bonner’s friends. Jake also had CP and when Bonner ran his first half marathon, Jake ran too—crossing the finish line in his father’s arms. Tragically, the boy died that same night. By all accounts, Jake’s death was a major turning point for Bonner. “After that,” he says, “I knew I wanted to keep doing events. To prove that disabilities don’t have to be as limiting as people often think and to try to raise money so that kids like Jake could have a fighting chance.”

From the half-marathon, Bonner moved up to a full, then he began to plan the Kilimanjaro climb. All the while he was formulating the mission for his foundation and raising money and awareness.

“It humbles me, and my family, that Bonner is putting so much time, energy and resource into helping these kids,” says Steve Robert, Jake’s dad. “And even more humbling that he holds Jake with him in his heart.”

A week after our bike ride I go to Bonner’s house to watch the telecast of the 2011 Ironman. The show focuses on special interest stories, like Bonner’s. Near the midnight cutoff the camera zooms in on entrants collapsing and getting back up again, doing their best to fight their way to the finish line.

I turn to Bonner and ask what will happen if his body begins shutting down and the clock is ticking. “Jake will carry me,” he says, “just like he did on Kili.”

The question, then, is will it be enough?

For Steve Robert, and the dozens of friends already packing their bags to support Bonner in Hawaii, there is no doubt.

“I don’t know anything about the time limits or how that works,” Robert says, the lump in his throat clearly audible, “but unless he leaves on a stretcher, Bonner Paddock will finish that race.”

"I thought 'maybe things like this can make people shift the way they think about the disabled.'"

FOLLOW BONNER’S JOURNEY TO KONA: www.1man1mission.org Twitter: @BonnerPaddock, @1Man1MissionOrg

RE:Charge 2012

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RE:Charge 2012

RE:Charge 2012

154

Fostering

Leno

hen Jacob “Cubbie” Fink ’07 and two friends started indie pop trio Foster the People in late 2009, they didn’t reckon that within 24 months they would appear on Saturday Night Live, Jay and Jimmy Kimmel, and tour the U.S. three times, selling out every show on the strength of their exuberant vibe and breakout single, “Pumped Up Kicks.”

by Joel Kilpatrick photograph by Williams + Hirakawa

“It looks like overnight success from the outside, but there have been years of preparation for each of us leading up to it,” Fink told Locale magazine a few days after the SNL performance.

Fink, the band’s bass player, took up guitar, clarinet and saxophone at an early age, but it wasn’t until he filled in on bass one night for his high school rock band that he found his preferred instrument.

“Bass resonated with me,” he says. “There’s a lot that parallels my personality. I’ve never been the person upfront or desiring the most attention. I’ve always been low key, in the background, But I don’t fall away in the shadows. I have a strong presence.

The bass is very much that way. It has the power to control the harmony of the song which is how people perceive the music. It was very natural to express myself on it. That free expression of emotion came on the bass.”

After graduating from high school in Encinitas, Fink spent nearly two years working for nonprofit youth organizations in South Africa.

Then he came to a crossroads which led him to Vanguard University, a private Christian liberal arts university in Costa Mesa.

“Doors were closing all around me when out of the blue Vanguard came to mind,” he says. “My cousin, Heather Watson ’04 ’08, had spoken very highly of her experience at Vanguard, which was part of the reason I went there. It was an easy transition. In the face of all the closed doors I was running into that seemed like a wide open door.”

He moved back to California, went through a bit of culture shock and started attending classes.

“I loved it,” he says. “I had a phenomenal experience at

the People RE:Charge 2012

156

Vanguard. I got plugged into the community there, which is one of the strong points of Vanguard.”

I made through that company,” Fink says. “I definitely have Vanguard to thank for that connection.”

He majored in communications with an emphasis on TV and film.

He also began to take his musicianship seriously. When work was scarce he spent hours a day honing his bassplaying skills and taking lessons.

“I really loved the challenge of digging into something I was interested in, doing countless hours of research, organizing it and putting it into cohesive thought,”

“I came to the realization that I could play, but I needed to get better if I

Sell yourself out for what you believe, and say something that is truly you” he says. “I learned so much in that process about myself in addition to what I was studying, and developed a great relationship with professor Tom Carmody. Ann-Caryn Cleveland and the TV film department were a great resource. Craig Rusch in anthropology became a mentor of mine while I was there.”

Fink also took a class on the upright bass through the music department with a jazz bassist.

“I learned a lot from him,” Fink says.

“I saw him sit in with a jazz trio which blew my mind. To study with someone like that was an honor.”

wanted to work in this city,” he says.

He found work as musician-forhire for various artists and groups. Then his roommate, also a Vanguard alum, introduced him to Mark Foster, another struggling musician.

They and drummer Mark Pontius decided to put a band together.

Fink initially thought of it as his

“passion side.”

project

on

the

“I’d always believed in Mark as a musician, so forming the band was a no-brainer for me,” Fink says.

“But none of us were taking it all that seriously. It was just a fun thing.

Then something clicked at our first gig.

We looked at each other and realized we had something special. That’s when we put everything else aside to focus on this.”

Within months, Foster wrote a song called “Pumped Up Kicks.” The band posted it as a free download on their website. It generated attention almost immediately and catapulted the band to perhaps the hottest musical showcase/festival in the U.S., South By Southwest (SXSW) in Austin.

Soon they were packing venues, including a stage at Coachella with an audience of 10,000, and being covered by major bands like Weezer. They toured almost non-stop in 2011.

“It was crazy how quickly people caught on,” Fink says. “We’re

Fink graduated and moved straight to L.A. to dive into TV work as a production assistant, grip, gaffer, editor and sound designer. His first job came through fellow VU alum Meg Tyra ’07 who helped him land a job at a production house which made commercials.

“Most of the work I got in the film industry was through connections

adamant about not taking steps that are too big for us. The progression has felt very natural.”

Fink describes Foster the People concerts as joyful and fun, with much movement and singing along.

The music is melodic, catchy and percussive.

Still, getting a call from Saturday Night Live took them by surprise.

“We were elated,” Fink says. “We 157

RE:Charge 2012

hung out with the cast and host Ben Stiller. Everyone was super friendly and supportive. You spend three days gearing up for the taping on Saturday. By the time we went live the nerves were worked out.

We had a blast.”

The band’s goals go beyond making music to having a positive, lasting effect on people’s lives.

“The name of our band is obviously a play on Mark’s last name, but it’s also become a bit of a mission statement,” says Fink.

“Doing charity was something we talked about early on, using music as a platform to take care of people. Success at any level does create a platform from which to

speak out beyond the band. We are very interested in giving back to people.”

On their latest U.S. tour they partnered with the “Do Good Bus” which followed the band to every city and organized volunteers for service projects.

“The stories we’re hearing from every city are just incredible,” Fink says.

Next year the band heads to Europe for their first full tour there, then to Indonesia, Kuala Lumpur, Japan and third tour of Australia.

Their second single, “Helena Beat,” just broke the top ten on the Alternative Billboard chart.

photograph by Andy Barron

Sweetaz Boutique

“The cool thing about this album is there are so many workable singles,” says Fink.

“Our whole team is optimistic we could push three or four more songs off the record as singles.”

For aspiring artists, Fink advises persistence and patience.

While struggling to make it “your character is being strengthened and whittled down to the point where when you step into a bit of success you’ll know how to handle it and carry yourself.”

www.shopsweetaz.com www.sweetazusa.com

His other advice: “Sell yourself out for what you believe, and say something that is truly you,” he says.

17

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Learn more at facebook.com/ fosterthepeople and dogoodbus.com.

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Pamper yourself and pamper your pooch with our new pet boutique featuring designer dog clothes, dog collars, treats and more!

200 Main Street, #113 Huntington Beach California 92648 Ph 714.374.1331 sweetazgear@yahoo.com

“I may not be your father but I know you will love the ‘Star Wars (TM): Where Science Meets Imagination’ experience at the Discovery Science Center from now until April 15th” 2500 North Main St. Santa Ana, discoverycube.org

Kelly Slater is the new Brand Ambassador for Daphne’s.

Stop in for a Rustic Greek Pizza and check out the remodeled digs.

1330 Bison Ave., Suite L Newport Beach, CA 92660 (949) 729-0671

Ditch the tacos today and get your grind on at Hapa J’s. Try an Island local favorite “look moko.” Now rub your belly.

2016 South El Camino Real San Clemente, CA 92672 (949) 276-6657

159

Try the workout so many celebrities are doing at Pilates Plus OC. The SPX Proformer total body workout is all the rage.

Find out why.

Testdrive your dream car at EUROCAR in Costa Mesa.

They most likely have your fantasy car in stock.

2920 Red Hill Ave, Costa Mesa, CA 92626 (949) 722-7121

435 E 17th St, Ste 2, Costa Mesa, CA 92627 (949) 646-7272 | www.pilatesplusoc.com

Take an “Afternoon Nap” flight of tequila at newly opened Asada in Laguna Beach...or stay late...they are open till 1am.

480 S.Coast Highway, Laguna Beach, CA 92651

RE:Charge 2012

Fake a cough, call in sick and head to Mt. High for the day. The world really should be running on 4-day work weeks by now anyway.

24510 State Highway 2, Wrightwood, CA 92397 (888) 754-7878

Sit in the lounge area near the fire pit and enjoy a Cucumber Refresher and The Chicken Chopped Salad at True Food Kitchen. You will feel healthier when you are finished.

451 Newport Center Dr, Newport Beach, CA 92660 (949) 644-2400

Buy a seat near the glass and watch some Duck’s backward skate at Honda Center.

2695 East Katella Avenue Anaheim, CA 92806 (714) 704-2400

Shake your money maker at a Zumba class at super fun Enerjie Fitness.

13011 Newport Ave, Ste 109, Tustin, CA 92780 (714) 368-7655 | www.enerjifitness.com

Surf. Paddleboard. Skim Board. Scuba. Swim. Get in the water. It’s not that cold.

Have your lunch under the trees at Noguchi Garden near South Coast Plaza.

611 Anton, Costa Mesa, CA 92626

Skip visiting your local sandwich artist today & sit down to a 3-course meal ($20) served in 45 minutes at one of our county’s true local treasures. Antonio is usually there to greet you at the door.

Antonello’s Ristorante

Rent a paddle board at Newport Fun Tours and stand up paddle through Newport Harbor.

Try the Saffron Les Moules (mussels) at the super cute Pescadou Bistro.

Have a picnic on the grass overlooking Pirate’s Cove beach in CDM.

Splurge on lunch. Try a Black Label Burger and a bottle of 2001 Harlan Estate (if you don’t know, it doesn’t matter) at The Crow Bar and Kitchen.

Try my favorite “Chai Latte” while taking advantage of comfy seats and free Wi-fi at The Koffee Klatch.

You will love the Clam Chowder at Scott’s Restaurant - a perfect pick-me-up after returning all of those unwanted Christmas gifts.

Be prepared to stand in line for this treat. Order the Whole Sha-bang at The Boiling Crab.

Worth the wait.

Order up a stiff vodka/cran and a surprisingly awesome BLT from the kitchen at Cassidy’s. Get there early to beat the crowds and to put dibs on the bowling video game in the back.

This is MUST. An’s Famous Garlic noodles at AnQi’s new noodle bar. It’s open till 2 am for all you late nighters and husbands with pregnant wives.

The Lemon Train Roll is not on the menu but it is a must try at Mahe.

Act like you’re a longtime local, don’t order anything fancy and shoot some pool at one of our favorite dive bars. Class of 47.

Break out your headband and your Air Jordan ‘85s, then head down to Main Beach in Laguna for some of the most picturesque 3-on-3 in the world.

Hangover cure. Try 333’s build-your-own breakfat burrito and Bloody Mary Bar.

Sit at the bar at Pizzeria Mozza on PCH and watch them make your bacon, finnochiona, fennel sausage, guanciale, tomato & mozzarella pizza.

The Moscow Mule in a copper cup with giant square ice cubes at Chapter One: The Modern Local is a must have.

You have not truly had breakfast until you have tried the Creme Brulee French Toast at Break of Dawn.

Really . . . you haven’t.

Skip Disneyland (or buy a park hopper pass) and head to California Adventure for the all new World of Color show. It is amazing.

Walk Crystal Cove at 6 am, then be the first person on the covered patio at The Beachcomber for baked brioche and coffee.

You will thank me for this.

Stop at Stack’s Pancake House in Dana Point for Captain Crunch French Toast.

2122 Newport Blvd, Newport Beach, CA 92663 (949) 675-8433 | www.newportfuntours.com

3325 Newport Blvd, Newport Beach, CA 92663 (949) 675-6990 | www.pescadoubistro.com

3800 South Plaza Drive, Santa Ana, CA 92704 (714) 751-715

Get all jiggy with it with 100’s of other local 20-something’s.

Woody’s Wharf 2318 Newport Boulevard, Newport Beach, CA 92663 (949) 675-0474

2325 E Coast Hwy Corona Del Mar, CA 92625-2036 (949) 675-0070

WHERE?? We would probably start every night here. Tonight come hang with the beautiful people and eat their amazing Calamari Kung Pao (thanks Ali) 3010 Lafayette Road, Newport Beach, CA 92663 (949) 566-0060

The Off Center Festival starts now and is a must watch at The Segerstrom Center for the Arts. Do NOT miss “The Car Plays.” www.scfta.com

Learn to fly with the water power jetpack Erin tried in our First Timer’s Guide.

Jetlev Southwest 2600 Newport Blvd., Suite 122, Newport Beach (888) 553-6471

2603 Newport Blvd, Newport Beach, CA 92660 (949) 675-8949

24351 Avenida De La Carlota, Laguna Hills, CA 92653 (949) 587-9418 | www.breakofdawnrestaurant.com

1440 S Coast Hwy, Laguna Beach, CA 92651 (949) 376-6867

3300 Bristol Street, Costa Mesa (714) 979-2400

1400 Pacific Coast Highway Seal Beach, CA 90740 (562) 431-3022

209 Palm St, Newport Beach, CA 92661 (949) 675-5774

3333 Bristol Street , Costa Mesa, CA 92626 (714) 557-5679

333 Bayside Dr, Newport Beach, CA 92660 (949) 673-8464 | www.3thirty3nb.com

800 W Coast Hwy, Newport Beach, CA 92663 (949) 612-9579

1313 S Harbor Blvd, Anaheim, CA 92803 (714) 781-4565

13892 Brookhurst St, Garden Grove, CA 92843 (714) 636-4885 | www.theboilingcrab.com

15 Crystal Cove, Newport Coast, CA 92657 (949) 376-6900

227 N Broadway, Santa Ana, CA 92701 (714) 352-2225 | chapteronetml.com

34255 Pacific Coast Hwy, Ste 110, Dana Point, CA 92629 (949) 429-2222

RE:Charge 2012

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by Erin Rose Belair photography by jeneveive belair

e First Timer’s Guid

If At First You Don’t Succeed,

I was dreaming of the moist, slightly salty air and the breeze pushing the waves to the shore, and then I took a step into the water, but my toes didn’t reach the sand. I was walking on the water, and then flying above the bay in Newport Beach. I looked down. Wait, this isn’t a dream . . . I am actually flying! This is really happening, thanks to the guys at Jetlev.

very own Newport Beach.

Jetlev, an innovative flight company that utilizes the technology of water propulsion used in jet ski’s, are making dreams a reality: human flight is now possible. Lucky us, they are operating one of their few locations out of our

Family and friends gathered warm and safe on the sand, sipping coffee, ready to watch the spectacle as we headed over to bayside beach by boat. I started to get a little nervous. I really had no idea what to expect. So,

I was a bit skeptical heading out that morning. The marine layer hadn’t quite burned off, and as I was climbing into my wet suit, I wondered: what am I getting myself into this time? I have a genuine desire to try just about anything once, but taking flight with a jetpack? I’m hoping Marty McFly will be there giving helpful hints.

our dashing instructor sat me down and explained all the science behind what I was about to experience.

He assured me, first and foremost, that the Jetlev is in fact safe. They spent years designing and redesigning

the device to ensure you are taken care of during your flight. The pack functions on a simple system of water propulsion. The Jetlev boat (a little pod unit that follows you) sucks up the water, and then delivers it through a thirty-five foot flexible hose, and then pushes the water out of the nozzles on your jetpack, sending you cruising through the air.

In flight, you use a hand throttle and very small upper body movements to control and navigate yourself. I got myself strapped in like the Rocketeer, buckled my helmet and thought, “let’s do this!”

So, there I was, wading in the murky waters of the bay trying to move in my new exoskeleton. I had completely forgotten about the cold altogether.

Adrenaline pumping through my body I tried to remember what the instructor said on the beach: Water propulsion? Throttle? What did he say? I started to panic. Then suddenly I heard his voice in my helmet like a savior from above. “Hello, Erin can you hear me?” Oh thank god. The entire time you are in flight you are never alone. The instructor on the beach has full communication with you as you follow his partner on a jet ski in front of you. I settled back into my helmet and harness and I felt the pack turn on, rumbling beneath the water. “Okay, Erin here we go,” I heard in my ear.

We took a few practice laps around the bay, and I learned how to control myself and stabilize the flight. The instructor from the beach has full control over the throttle, so I had the chance to really learn how to move and groove. We started down low while slowly bringing my body out of the water. The first time I came out of the water, time seemed to stand still. I was flying, not high yet, but no

Adrenaline pumping through my body I tried to remember what the instructor said on the beach: Water propulsion? Throttle? What did he say? I started to panic. doubt I was flying. It was sublime in that way that you are both terrified and floored by the magnificence at the same time. I was sure they could see my smile from the beach. A few face dives into the water later, and I was trolling around the bay like I was born for this.

After twenty minutes I headed in to recharge before taking my next crack at it. I watched from the beach as my flight comrade soared to new heights. “I can do that, I can totally do that,” I thought to myself. My second time out I was given control of the throttle and found myself flying out of the water at around fifteen feet. The highest you can go is 35 feet, but I already felt like I was on top of the world. I think the hardest part was keeping myself stable, and trying not to overcompensate when I veered off course. It took a lot of concentration to control myself at first but once I started to feel confident, the sensation I experienced was like that of flying in dreams.

The second time I went out, I was also joined by Jenavieve, 163

RE:Charge 2012

my sister and photographer.

She climbed onto the back of the jet ski to snap a few choice photos of this fiasco. She kept urging me to go higher, go higher, but I was clinging to the throttle for dear life and doing my best not to lose balance.

I often have dreams of flying, but I never thought in my life I would have the chance to actually feel that way. The jets are roaring behind you and pushing you through the morning. The wind in my hair and the water passing beneath me was exhilarating.

I felt every part of my body with more awareness, all my senses heightened. I couldn’t believe this was possible, and just right down the street from my house.

Balboa peninsula.

Jetlev are open year round and take appointments for two different flight times, 8:30 a.m. and 1 p.m. Your adventure will consist of ample preparation and two twenty-minute flights. If you take a group of four you get discounted rates and tons of laughs.

Jetlev-ing truly was the experience of a lifetime. Days before I was asked to be a part of this mission, I had never

even heard of it, and now I can’t stop spreading the word.

I have told everyone I know to go give this thing a spin. It is the perfect gift for birthdays or an anniversary. Ladies, your man will be thrilled if you give him the gift of flight!

So walk, run, fly, or click your way over to the wonderful folks at Jetlev Southwest.

Visit jetlevsouthwest.com for all booking and flight information.

Eat Authentic

When the time came, I reluctantly steered my way back towards shore to ample applause and Jenavieve in complete hysterics. She thinks it’s funny whenever I have to wear a helmet in our adventures. I unbuckled and took off my hysterical helmet, standing on the beach like a Viking. I was proud of myself.

Soaking wet and a bit worse for the wear, I was smiling from ear to ear. I don’t know the last time I had this much fun.

Now, it’s your turn to make those dreams come true.

Located at 2600 Newport Blvd., Suite 122, Newport Beach, CA 92663 on the

I felt every part of my body with more awareness, all my senses heightened.

Serving our family recipes since 1966

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Takes us for a spin around her favorite tracks

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166

Around the World in Six Hours!

by Nicky Vallee

Photography by Todd Haney

How I Tasted My Way through Five Countries on Four Continents without Leaving Orange County

Discerning Orange County foodies seem to be yearning for something more than the typical ethnic market these days. They want to unearth something new and untested, mark an uncharted culinary territory, and learn a bit about the cultures around them.

It was in that spirit of discovery that I decided to embark on a trip around the world, OC style. My goal was to learn about some of the traditions and ‘must try’ items offered by the area’s most eclectic markets, delis, stores, and restaurants. So grab your mental passport, and come along for an unforgettable culinary journey around the world…without leaving the comfort of your zip code. location: claro’s italian market RE:Charge 167

2012

Kitayama

Claro’s Italian Market

My travels first took me to the Far East, where I was treated to a stunning view of a beautiful Japanese garden and waterfall, and a traditional Japanese dining experience I won’t soon forget.

After bidding sayonara to the wonderful hospitality I enjoyed in Japan, I soon found myself in a world where prosciutto and popular desserts like Panettone reign supreme.

Kitayama has been serving flavorful sushi, a variety of sakes, and other Oriental specialties since 1989, and the loyal clientele that filled the restaurant during our visit during a busy Thursday afternoon lunch is a testament to the consistent quality enjoyed here.

Claro’s is an Italian market unlike any in Orange County, specializing in imported and domestic specialty Italian foods, wines, and delicatessen products. With six locations throughout southern California (we stopped off at the store in Tustin), there is no excuse to go without tasting their homemade lasagnas and sausages.

Konnichiwa!

“This is a beautiful place to dine, where the prices are reasonable and you can enjoy an upscale, yet intimate environment,” says Emily Kubo, a longtime patron and native of Japan. “We recently brought a group of friends here who were visiting from Japan, and they were highly impressed with the food, ambiance, and terrific service. This is certainly a special occasion destination for me.”

For those who prefer a modern seating arrangement, there are dining rooms with tables and booths. The restaurant also offers private seating (the ‘take your shoes off’ kind) in its Tatami rooms, built into the floor with plenty of leg room, and screened off from the general public for the utmost privacy.

Kitayama’s master sushi chef has been doing his thing for more than three decades, and it shows. I enjoyed a mouth-watering assortment of tempurabattered shrimp and vegetables, salad, sushi and sashimi rolls, and a flavorful bowl of miso soup that warmed me on that chilly day. Fitting, since my heart had already been warmed by the hospitality offered in these centuries-old customs and cuisine of the Land of the Rising Sun.

Native Knowledge: The restaurant offers a traditional Japanese tea ceremony, called Chanoyu, on Monday afternoons. The experience is designed to be as authentic as possible, so count on your server wearing a kimono.

101 Bayview Pl, Newport Beach 949.725.0777 www.kitayamarestaurant.com

Ciao!

“Our sausage is what built this place,” says manager Richard Calagna. “We make it ourselves from scratch at a factory in San Gabriel. I think the anise seed is what really makes it zing on the palate.”

Claro’s offers an array of hot and cold meatballs, salamis, cheeses, homemade pastas, and larger-than-life desserts. I grew up in Southern New Jersey (minutes away from the Italian neighborhood of South Philadelphia), so I certainly know my way around a cannoli. Let’s just say (quietly so as not to upset the hometown bakers) that Claro’s version of this decadent Italian dessert, dusted with pistachio and filled with homemade ricotta cheese and chocolate chips, was light, creamy, and one of the best I have ever enjoyed.

Claro’s also offers cooking classes, recipes, and catering services. Most importantly, it offers customers an authentic ethnic experience.

“We spoil all of our customers,” says Calagna. “We make sure to give cookies to the little ones, because they’re our future shoppers.”

Native Knowledge:

Claro’s gigante provolone is actually cut from a 600 pound block of cheese that serves as an inevitable conversation piece for customers of the store in San Gabriel.

1095 E. Main Street, Tustin 714.832.3081 www.claros.com

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168

Euro Market Bakery and Deli, Huntington Beach Willkommen!

While the visit to Italy made me yearn for my childhood back east, our next stop piqued a new interest in all things German.

I was greeted with the tantalizing aroma of freshly baked bread when I stepped inside the kitschy Euro Market Bakery and Deli. This place is truly an homage to German culture and cuisine, offering everything from bratwurst with sauerkraut, to individually prepared sandwiches accompanied by tasty homemade soups.

There are also European groceries, coffees, breads, candies, chocolates, cookies, and imported specialty foods. A traditional Oktoberfest is also celebrated here each September-October.

FRESH • ORGANIC • HOMEMADE Napolitan style Pizzas & regional Pastas In a Los Angeles Time Review, S. Irene Virbila said:

“Delicious Naples Style pies and pastas at Il Dolce.”

1902 HARBOR BOULEVARD COSTA MESA, CA 92627 WWW.ILDOLCEOC.COM | 949.200.9107 FACEBOOK.COM/ILDOLCE

Customers can choose from a wide variety of authentic German sausage, and my photographer Todd and I sampled a hot and spicy Hungarian variety that was out of this world. They also carry traditional meat specialties and oven-ready German entrées, like sauerbraten, rouladen, leberkaese, and much more. Todd the photographer was feeling really adventurous and asked to try the head cheese. For the uninitiated, this delicacy is a cold cut that originated in Europe and is basically meat jelly made with flesh from the head of a calf or pig.

Needless to say, it is not for the faint of stomach. Todd said it was the best he’d ever tasted, and I applauded his bravery. I couldn’t make it past the tongue…which was pretty darn good, by the way.

Manager Trudy Tauber told us that half of her customers stop in for their freshly baked bread and quickly snatch up their strudels, pastries, and the popular holiday loaf cake, stollen. We tried some and immediately wanted more. Todd and I began looking for a gym at this point… but we still had places to go and more delicious food to eat…next stop: South America.

Native Knowledge:

Tauber confessed to us that contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Sam German developed a brand of dark baking chocolate.

7561 Center Ave., Huntington Beach 714.897.1470 www.oldworld.ws/euro.html

With our exhaustive and whirlwind journey to the far flung corners of the world complete, we traveled back to our homes within this county which some have 169

RE:Charge 2012

Martial Arts Makeover El Gaucho Meat Market

Gendershe Cuisine

“If you live in San Diego and you’re Brazilian, you just can’t get this stuff there.”

About to burst from all of the delicious food, we still had one more stop to make and caught the red eye to what was undeniably the most exotic locale yet.

Hola!

That’s why Carlos Patti says his Anaheim specialty store is always packed with customers from as far away as Las Vegas, all of them searching out the South American food and drink that is hard to find elsewhere. El Gaucho Meat Market carries a variety of items such as salsas, flours, sodas, pickled fish, guava paste, corn maize, and the ever-popular dulce de leche, a thick, caramel-like milk-based spread that is a staple of the culture. The deli offers a host of meats and cheeses and traditional made-toorder offerings like empanadas and chivito, a sandwich with thincut ribeye steak, bell pepper, olive, mushroom, bacon, cheese, and ham. El Gaucho’s desserts are also noteworthy. I tasted the delicious alfajores, a sweet, corn starch cookie filled with dulce de leche and topped with coconut flakes.

Also offered are quince tarts and Balcarce, a popular sponge cake filled with Marsala wine, peaches, and meringue.

“Our American customers are quite curious about our culture and traditions,” says Patti. “Many of them come to us after watching a cooking show, searching out ingredients for their next exotic meal. It’s fun to show them around.”

Native

Knowledge:

Maalin wanaagsan!

If you’re craving authentic East African/Somalian delicacies, look no further than Gendershe Cuisine.

Tucked away in a tiny strip mall (if you blink, you’ll miss it), the restaurant’s hole-in-the-wall feel is a bit disarming at first, but flavorful eats make up for it. You can dine in or take out, which many customers do, and all entrees come with either soup or salad.

Spring into summer and transform your body in as little as 30 days!

We tasted the sambusa, flaky pastry shells stuffed with beef, tuna, and vegetable fillings that are similar to an Indian samosa. They were well cooked and seasoned, accompanied by an addictive and tart green dipping sauce. We also sampled the halib ari, a tender, pan seared goat dish marinated in herbs and served with rice.

I don’t normally eat goat, but I enjoyed this version, as did my intrepid photographer. With the large amount of food offered, there was plenty for leftovers, which we greedily boxed and carted away.

To quench your thirst, Gendershe offers Somali tea, coffee, mango lassi (a beverage with almond and mango) Coke, Sprite, and a variety of smoothies.

For his customers who are wine aficionados, Patti also imports a series of quality Malbec wines. Malbec is one of the most widely-planted red grapes in Argentina, and the wines pair well with that region’s cuisine.

Native Knowledge: Gendershe’s somewhat secret ‘green sauce’ has a bit of garlic and lemon in it, but the owners wouldn’t share the other ingredients. They are willing to give you some to go when they see how much you enjoy it.

847 S. State College Blvd, Anaheim 714.776.6400

2741 W. Lincoln Ave., Anaheim 714.220.9500 www.gendershecuisine.com

coined “the bubble.” If “bubble” refers to a colorful mosaic of culinary culture and diverse folklore fused into our County of Orange, then I agree.

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Escape to the Island Bar in Fashion Island

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172

WILKO, Over and Out (2 Brunch) Pro-surfer makes Peninsula his second home

by Erik Hale Photography by Corey Wilson

ustralian surfer Matt “Wilko” Wilkinson and the Chicago based alternative rock same

band elixir

Wilco

prescribe

the

for

escaping

the

grind:California. In Wilko’s case the location is more specific. The retreat where he finds solace lies 100 yards off the sand on the Peninsula in Newport Beach in a typical “war-zone” style duplex called The “Ripcurl House,” replete with lots of bros and carpet covered in AstroTurf. Categorizing Matt Wilkinson as a pro surfer is too easy. He started surfing at eight and was sponsored by Ripcurl at age 10 (Ripcurl remains his sponsor today). He is also a comedian, fashion plate, vagabond and recently, blogger. Wilko possesses a magnetic yet careless spirit that attracts fun. At the age of 23, he has circumnavigated the globe more times than he can count. For at least six months in 2011 he was able to settle into this place of solitude, make friends, chase girls, barbeque plates of meat and rest “on a bed of California stars”.

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I'd like to dream My troubles all away On a bed of California stars” -Wilco (California Stars)

Where are you from?

“I am from a kind of country town about an hour north of Sydney called Copacabana. It’s a pretty “cruisy”, mellow little town of 3,000.”

How often do you go home?

“This year I have only been home about a total of 30 days.”

What was your first surfboard?

“It was a little thruster, but one of the fins was knocked out. My dad bought it for me for Christmas. It had a decal of a half naked lady with a leaf covering up the bottom half. At eight years old I thought it was the coolest thing in the world.”

So are you the only athlete in your family?

“No. My brother, Brad Wilkinson won seven Australian motocross titles.”

What was the most memorable thing about your first event as a pro?

“The biggest difference is the crowd. On the qualifying series there are a few fans but on the World Tour there are groups rooting for particular guys.”

What surfer did you grow up watching?

“Mick Fanning. When I was a grom he was my favorite surfer.”

What is your favorite break?

“My favorite break is Macaroni’s in the Mentawais. It’s the mellowest, easiest, funnest left there is. You can just do whatever.”

So now you are a blogger. Tell us what we can find on your blog.

“My new website is called out2brunch.com. It is just me being dumb mixed in with some good surf footage.

I travel with some friends and we try to record what we get up to on the World Tour.”

So let’s talk about your fashion. Right now you are wearing floral pants, a baseball hat with gold embellished elephants and a sailor’s jacket.

Who is your style influence?

“I would say that Miles Kirchner is my favorite designer.

I have always worn weird shit. I shop second-hand stores and look for things that are different.”

What has been your favorite part about spending the summer in Newport Beach?

“The town is so alive. We have a cool little deck with BBQs every afternoon. There are people walking by and we meet new people every day. Everyone is just so festive.”

B eautiful Women's Wear & Accessories

Any places you will miss?

“Our local bar, a little divey but it’s ours; The Alley.”

Where was your favorite spot to surf?

“My favorite surf locally is out 44th Street”

1651 Westcliff Dr, Newport Beach, 92660 949.650.1880 | naomyandadrian.com

Not Your Average

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Day 1: The Grand Del Mar eeling confined by the comfortable monotony of your own home? Got three days? Rather than spending your savings on a flight to Europe, recharge with a quick getaway to rejuvenate the spirit.

With only a few days to take off, a thoughtfully planned weekend excursion or road trip means

Head straight to the spa after checking in. With an array of services, 11 treatment rooms and 21,000 square feet, The Spa at The Grand Del Mar is the perfect start to your weekend away.

I invigorated my inner traveler with the spa’s signature Renaissance Treatment, a 90-minute body ritual that began with mineral-rich mud and aromatic oils and ended in a relaxing warm body wrap on a free-floating bed. Throw in a rosemaryinfused Swiss shower followed by a soothing stretching massage and begin to embrace your weekend excursion.

Yes, this is how every vacation should start.

Continue to let the real world go with a drink

going somewhere close while still getting far

at the old Hollywood-style swimming pool, some horseplay, golfing and then off to an incredible dinner at the resort’s restaurant Addison. Life is rough.

The beautiful golf course at The Grand Del Mar is frequently visited by Phil Mickelson, so I had to check it out after my quick lounge by the pool.

Hoping for a quick lesson and pictures of a pro, I set up our tee time. Cute outfit? Check. Pink golf balls? Check. A round of drinks from the beverage cart? Check and check!

The Grand Golf Course is a challenging Tom Fazio-designed, 18-hole, par-72 course fit for all levels of play. Opened in 1999, the Grand Golf Club also provides avid golfers with a 2,000 sq. ft. putting green and a 5,000 sq. ft. practice tee (which is where I should’ve started).

Next stop, the resort’s onsite Equestrian Center where I convinced one of the workers to let me feed the horses. The 20,000 sq. ft. facility offers kids programs, lessons and trail rides for all ages.

away from it all.

Palm Springs or San Diego?

Why not both?

After completing our exploration of the resort, we headed to Addison for dinner, a must in Del Mar and the only 5 Star/5 Diamond Restaurant in Southern California. Prepare yourself for an

photography and story by jennifer mclaughlin

Weekend Getaway extreme dining experience. This restaurant serves multiple courses with white gloves. Wine aficionados will face a challenge here with 3800 wines to choose from. I embarked on the four-course tasting menu with black mission figs with whipped chevre and caramelized endive.

Course two was a satisfying superfino risotto with preserved lemon and San Daniele prosciutto and finally, Kobe beef short ribs were plated for my main course. Addison’s caramelized banana bread is a great way to end any meal at this exquisite eatery.

Day 2: Goodbye Del Mar, Hello Palm Springs

But just before we leave, how about a leisurely 4 1/2-mile hike through one of San Diego’s most desired trails. It’s hard to deny the rejuvenating aura of the majestic

Los Peñasquitos Canyon Preserve, a 4,100-acre spread located 12 miles north of downtown. Guests can enjoy the park’s 37 miles of hiking, biking and horseback riding trails.

It’s another beautiful day in sunny Southern California, so we roll down our windows, crank up the playlist and head up the 15 to make our way to Palm Springs. Palm Springs is the original destination of the Hollywood elite and that character still remains.

For the same reasons that the rich and famous have flocked here, it's also a great place for a weekend getaway. Things to accomplish on our trip to this inland city include eating, shopping, checking out the zoo, spa time, eating some more and another attempt at trying to learn how to play golf.

A true reflection of Palm Springs can be found in the city’s unique, boutique hotels in the Movie Colony

Neighborhood, which is why we chose the Los Arboles Hotel, a brand new hotel opened by the same family

ground pumpkin seeds and chiles to accompany their fish and wild game, and El Mirasol continues this tradition with their succulent shrimp.

After our meal, it was time to check out PGA West at the La Quinta Resort & Club where we got paired up with none other than pro golfer Lucas Lee.

that created the legendary El Mirasol Restaurant.

Right on time for our reservation for two, we took our seats at El Mirasol and bravely let the server decide our meal. With an intriguing story behind the dish’s origin, our server brought us the shrimp in pipian. In pre-Columbian times the Tarascans and the Aztecs in Central Mexico created this sauce with

Leaving our clubs and a few hundred calories behind, we decided to wrap up our evening with dinner at Citron, which is located at the Viceroy. Our

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first course was a Spicy Tuna Tartare followed by Dungeness crab cakes… yum! Main courses offer standard expensive restaurant riffs, food for magnates and heiresses: filet mignon with roasted garlic demi glace and horseradish mashed potatoes (perfectly good), buttermilk marinated jidori chicken, and pan roasted swordfish. For dessert we went with the chef’s suggestion of beignets with coconut ice cream on the side. The lemonsized, sugar-glazed confections arrive piping hot, dusted with powdered sugar, but the proverbial pièce de résistance is, of course, the banana curd sauce on the side.

Day 3: Must fit in an exhilarating adventure when weekend vacationing!

4:30 AM may sound early when you’re on vacation, but the massive pilot lights and rising balloons against the pre-dawn sky was truly amazing.

Once in the balloon basket, we took our positions along with a few other couples and prepared for takeoff. It didn’t even seem like we were moving.

It was actually great and the fear of heights never surfaced as a factor.

We landed in a field after a 45-minute flight. The company we flew with, Fantasy Balloon Flights, was first-rate and we were thrilled to celebrate with a champagne toast once we were back on solid ground.

Next stop for the day: the Living Desert Zoo. I wasn’t sure what I was expecting out of the Living Desert Zoo before I arrived. A few desert animals and some birds hiding from the desert heat in small enclosures surrounded by cacti maybe. To my surprise there were all types of animals from North America and Africa. The big-horn sheep walking along the side of a rocky hill is definitely not to be missed. If you can catch a glimpse of the cheetahs and jaguars, they are incredible. We arrived at just the right time, at 10 AM the zoo allows guests to feed the giraffes.

A trip to the Parker Palm Springs was a must after watching the former reality series (reality junkie that’s me!). I wanted to see what all the hype was about so we headed over to check it out and spend some time at the spa, PSYC. I chose the Swedish massage and picked from their premade playlists: “Chilled but not Zen”? “Young Divas”? “Young Divas” it is.

After my massage a see-and-be-seen brunch at Norma’s sounded like the perfect compliment. We opted to share the chunks of lobster swimming in cheesy macaroni. Mimosas topped it off and it was sadly time to head home.

A quick stop at Cabazon’s GUCCI outlet on the way home provided me with a souvenir of my close-to-home weekend getaway and a reminder that vacation bliss for us Southern California dwellers doesn’t have to involve airport security screening or weather delays.

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The Mix aT SOCO SOuTh COaST COlleCTiOn 3313 hyland avenue COSTa MeSa, Ca 92626 www.TheOCMarTMix.COM RE:Charge 2012 178 www.SOuThCOaSTCOlleCTiOn .COM

by Jennifer Hood Photography by LovinLife Multimedia

“A man without a mustache is a man without a soul.” – Confucius

or centuries, facial hair has been its own sign of the times, an omen to what was in the air politically, culturally, and socially. From the gold falsies that ancient Egyptian kings and even queens used to wear tied to their chins as a sign of sovereignty to the alarming amount of references to beard curling, perming and dying among the Mesopotamians and Greeks, facial hair has had anything but a short and kept history.

It’s been taxed, outlawed and coveted, but a new page in facial hair history is being written (filed just after “1990s – The Decade of the Goatee”), and somewhere in its pages is the subtitle: The Gentlemen's Beard and Mustache Coalition of Orange County.

Women are in awe of them. Babies fear them. People stop them in the meat freezer sections of grocery aisles, wanting pictures with them. They meet in the dusky halls of Costa Mesa dive bars to raise hard liquor and loud voices in celebration of manhood's quintessential manifestation.

Anthony Cress is their patriarch, a hairdresser, fashion entrepreneur, and photographer living and working in Orange County. Anthony comes from a long line of Cress men touting Imperial mustaches. Working in the generally female dominated hair industry, he appreciated everything about the intrinsic maleness of facial hair. He even fancied that he might compete in the World Beard and Mustache Championships. So he looked into it. What he found was Beard Team USA. Beard Team USA is a national network made up of 50 local chapters. They organize the National Beard and Mustache Championship, and represent the United States at international facial hair competitions.

Team rules? “No rules, no bylaws, no 179

bullsh*t,” their website promises. “Just a lot of facial hair and beer.” Sounded good to him, so Anthony started an Orange County chapter in the spring of 2011 with the help of friends Happy Harrigan, Trevor Patterson, and Nathan Kuntz. The Gentlemen's Beard and Mustache Coalition was born. Almost two years later, there are 21 official members. Right now they're all huddled around bar tops covered in dark bottles and bucket glasses – a herd of flannel, whiskers and testosterone – trading stories, sponging whiskey, and insulting each other genially as close friends of the male sex do.

Don’t let their devil-may-care attitudes fool you from the zealous nature of their hobby, though. This is a “sport” to these men, and odder things have happened in the sporting world-like pistol dueling's stint as an event in the 1906 Olympics. That didn’t last long, but this sport promises to. The world of competitive facial hair growing has already been graven into the annals of history the best way we know how to in America: with a reality show. IFC’s “Whisker Wars” painted the eccentric and loyal portrait of the bearded and mustachioed community of Beard Team USA during mid-2011, and has gained some significant spotlight time for the sport. The show's executive producer Thom Beers (responsible for “Deadliest Catch” and “Storage Wars”) said, “‘Whisker Wars’ has it all – rivalry, tragedy, love, jealousy and passion.” Sounds like the Kardashians on Rogaine.

Well, there’s that: great television.

And then there’s this: great life, going on down the street at Tony’s Place, a worn-in strip mall bar off the 55 in Costa Mesa. The local patrons are outnumbered three to one tonight by the Gentlemen of the Beard and Mustache Coalition (the GBMC for breath's sake).

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“This is all about having a good time and sharing good company,” says Cress. “Everyone's welcome...” he quickly adjusts the welcome mat, “except ladies.” Hardly a surprising requirement for a facial hair club, but not without holes. The Beard Team USA online field manual vows against gender tests and encourages the use of performance enhancing substances regarding facial hair. You do the math.

Most of the meat and potatoes members are here tonight. Down the bar from me sits Happy Harrigan, cofounder of the GBMC, dressed in his best 5 o'clock shadow and twirled mustache. “I used to have a baby face when I was a kid. Couldn't grow anything. So I would draw mustaches on.” Those days are long gone. Now Happy is a hairdresser who frequently travels for hair shows and just as frequently gets stopped in airports and hotels for pictures with his eccentric facial hair. He's especially big in Turkey.

This scenario is not an anomaly. This is the life these men live. Women stop them as if they were celebrities, asking if they can lick their beard or twirl their mustache for a photo opp.

“There's just something about a man with a fancy mustache,” explains Anthony. And men are not immune to the awe. Anthony tells me how half a dozen men once cheered him in a Vegas club bathroom, demanding a photo with the wonder beard they beheld. Awkward? Yes. Kind of rad?

Kind of. The type of encounter you'd wish for every time you hit “the John?”

No. But validating? Kind of.

Then there's Trevor Patterson, also a GBMC co-founder, and the official designer for the coalition. Like many of the guys in the club, he's an artist or designer for a living. He created

the coat of arms logo for GBMC, and designs the graphics for their rugged, vintage-y apparel line. Most of the tees involve the words “antagonize authority” and then some permutation of drinking, fighting and brotherhood.

Trevor looks somewhat above all that, though, with his immaculately sculpted “business beard,” a beard that placed him as a finalist in a regional LA competition recently.

Down another barstool is Jeff Rau. His journey to GBMC goes something like this: laziness beat out the taxing work of shaving. Enter Howard Hughes beard. Pruning became necessary.

A few razor blades and blunted shears later, he creates a handlebar ‘stache and manageable beard. Pride radiates. Communal appreciation is needed. Thus he finds the GBMC. Jeff is another artist among the all-around creative band of hairy gentlemen. He's getting a Masters in art, teaches art, curates art shows, and works at Cal State Fullerton's art museum. “What I found in the GBMC was a group of really genuine, talented, and hard working, creative guys,” says Rau. “Despite their aversion to shaving, they are truly no slackers. We have more than a few successful business owners, grad students, and talented artists in our ranks.”

We’re cut off as the bar erupts into glossed exuberance. Some of the beards are throwing darts at a fellow member’s hand, which is in front of the wall target like some miniature wheel of death carnival routine.

Penny, the maternal barmaid who has known these guys since their formative days at The Helm in Costa Mesa (their original bar haunt before it was closed to make way for – gulp – a martini bar), yells some choice words over the bravado to get them to cut it out. The mustache with his hand in front of the dart target concedes. His name is Drew Randall.

A short Q&A with Drew Randall

Did you know…

During the height of the ancient Romans, men who didn’t shave were considered outside “polite society.” This led to the term “barbarous” (meaning beard-wearing) being synonymous with “uncivilized people.”

J. Hood: And you are?

Drew Randall: Just call me Drew.

JH: [Breath]– DR: When I was born, my mother cried because she thought I had a cleft lip. I was just born with a mustache.

It was a condition called Gigantis Mustachis, which I still suffer from today.

JH: Is that so? True stor– DR: True Story. Here's one for you. 7th grade. Gym teacher tells me to shave off the trash on my upper lip. I am a 3rd generation mustache wearer. I say I won’t. My dad tells them that I won’t, that it's my first amendment right to freedom of expression. I get suspended. My dad gets really upset and lays into them so they suspend my suspension and give me some free dress code passes to smooth the situation (I went to a school where you had to wear uniforms). The whole event was really traumatic.

JH: Still haunts you?

DR: Each day is traumatic.

JH: What do you do now?

DR: I'm a barber. My grandfather was a barber.

JH: [Breath]– DR: If I was forced to not wear underwear or not wear a mustache? Not wear underwear.

JH: Some people do that without the ultimatum.

DR: Let's just say I used to have problems sleeping at night. Not any more. This group gives me a feeling of [grandiosely looks for the word]... comfort.

JH: Maybe that easy feeling is because there are no women around?

DR: My girlfriend thinks I'm stepping out every time I come to one of these meetings. Guess it's hard to believe I'm actually coming to a beard club.

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Anthony Cress

I hear this a lot: you have such a handsome face, why do you want to cover it up? To which my reply is: you can't handle staring into the face of GOD.” – Anthony Cress, founder of GBMC Which brings us to that: “Ohhh the ladies!” sighs Anthony. “I get a lot of mixed reviews about the beard from women. I've come to realize there are three types of women out there: Number one, women who love it; Number two, women who hate it; and thirdly, women who like 'the look' of an impressive beard or mustache, but don't want to get anywhere near it. I hear this a lot: ‘you have such a handsome face, why do you want to cover it up?’ To which my reply is: you can't handle staring into the face of GOD.” “I think for most of the guys in the club, their women 181

have become tolerant,” he continues. “They all put up a fight at first, but there comes a time when the man has to take his roll and put his foot down (very gently),” he laughs. “No disrespect. Call me oldfashioned, but they really are our better half.”

That old-fashioned chivalry is a unique undercurrent of the club. GBMC stays active in supporting local causes for men's health as well as hosting fundraising events for charities like Kids Who Draw and A.Skate, a charity using skateboarding as therapy for Autistic children. “Chivalry, cooking, and a bunch of hair. That's what separates the men

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from the boys,” says Brenden Kenney jokingly, a GBMC founding member who works locally as an art director and videographer.

So what’s next on the horizon for the GBMC? For one, they’ve started an eight-piece band aptly named, The GBMC Band. They’ll be putting out new collections of the GBMC apparel line. There will be more charitable projects to tout. And then there’s the facial hair to look after and keep people gawking at. The key to that? “People always ask me, ‘What do you put in your mustache to keep it like that?’” says Drew. “I tell them, ‘Blood, sweat and tears.’”

To join the ranks or just find out more,

visit the Gentlemen’s Beard and Mustache Coalition at thegbmc.com.

Their “Whiskers and Whiskey” meetings are monthly!

Check out their apparel line at gbmcapparel.com

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RE:Charge facebook.com/hotellaguna | Twitter: @Hotel_Laguna and2012 @CLAESOvation182

photography by A.J. Abajian photography

Starter Local Diver Scallop Stuffed Cipollini Onion with Triple Blanched Garlic Puree and Petit Chive

First Course A Compressed Salad of Wild Rocket, Shaved Manchego Cheese, Julienne Red Apple, Julienne Red Onion, Medjool Dates, Candied Pecans, Balsamic Reduction, Pistachio Oil, and Aged Sherry Vinaigrette

Second Course Grilled Santa Barbara Spot Prawns with Champagne Risotto and Caviar

Third Course Pan Roasted Cote de Boeuf with Roasted Heirloom Fingerling Potatoes, Wild Mushroom Ragu, and Shiso Chimichurri

Fourth Course – Dessert Deconstructed Fig Tart with Fig Reduction, Short Bread Cookies, Mascarpone Cream, Bruléed Local Figs, and Port Reduction

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What & Why You have been dreaming about this week since you were seven. You found the perfect dress, the cake is ordered and your bridesmaid’s look cute in the dresses you chose (but not too cute). You have been so rushed. You want to slow down and enjoy your wedding. This is your chance. Gather your fiance, your besties and his best men for a super cute pre-wedding day dinner. Go all out. You deserve it.

Who

24 Carrots Catering & Events – Laura Fabian, Director of Sales & Marketing, and Jimmy Olang, Executive Chef Franciscan Gardens – Anne Watson - Venue (owned and operated by 24 carrots)

haute cakes caffe

Vendors

Inviting Occasion – Larrissa Rehder – Design, Flowers, and rentals Lounge Appeal – Table Rental

Where

Franciscan Gardens – 31815 Camino Capistrano, San Juan Capistrano, California 92675

Contact

Nourishing the Neighborhood Since 1990

Laura Fabian – 24 Carrots Catering & Events – 800-717-1545 Anne Watson – Franciscan Gardens – 949-248-1586

bakery • breakfast • lunch • catering hours of operation : m-f 7-5 • sat 7-3 • sun 8-2 1807 westcliff drive, newport beach, ca 92660 www.hautecakescaffe.com 949-642-4114 phone orders welcome

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What makes a LUXE cart unique from other golf carts?

What is your dream LUXE electric car to build?

“Our signature LUXE customs are built to look like luxury automobiles. They can travel at speeds up to 28 MPH, have surround sound stereo systems, built in coolers, chrome rims, DVD players, GPS units, iPod adapters, Home Link Systems (garage encoders), and customized upholstery and paint. You name it - we can build it.”

“I want to continue working with individuals on creating their own personalized carts, but I also would like to venture into building carts for brands. My dream cart to build would have to be for Sir Richard Branson. I can’t imagine that being a dull build experience.”

Are these carts only used on the course or are they street legal?

How many carts do you sell now, and what type of growth have you experienced?

“We opened on March 1st of 2010, just after the giant tax credit for NEV’s (Neighborhood Electric Vehicles). Our growth has been steady and strong and we expect to sell over 300 carts this year.”

“Our carts are used primarily for golf, riding around the neighborhood and beach rides.

They are street legal and can be used under state law for NEV’s. As long as they have the 8 requirements (headlights, tail lights, brake lights, a horn, turn signals, turn indicators, seat belts and a 25mph motor), they can be used on streets not exceeding a 35mph speed limit.”

Who are some of your famous clients?

“Our client list is extremely confidential but our list includes golf pros, movie stars and iconic business moguls.”

What is the most expensive cart you built, and why was it so much?

“The most expensive cart built to date was $30,000. It was an 8 passenger stretch ‘Crewe’ model featuring a surround sound system, built in bar, an under seat cigar humidor, ice chest and towel rack with custom upholstery to match the client’s car.”

Our clients Don’t Drink and Drive. I invite you to become one of them.

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YOUr CAr OUr DrIVEr 3 hrs. for $112.32 (Most days) 4 hrs. for $149.76 (Fridays after 5pm) 5 hrs. for $187.32 (Saturdays after 5pm)

Our Drivers For Your Car On An As-Need Basis Concerts • Sporting Events Theater • Airport Service • Dinner Wine Tastings • Galas • Private Parties Lunch • Golf Outings • Long Distance Trips Doctor Visits • Corporate Events

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yourcarourdriver.com Properly Licensed, Bonded and Insured *rates include 20% gratuity & 4% admin. fee

LUXE Electric Cars La Quinta Showroom: 46-660 Washington Street, Ste 5 La Quinta, CA 92253 – (760) 766-2950 Palm Desert Showroom: 4125 Highway 111, Ste 2 Palm Desert, CA 92211 – (760) 340-2944 www.LuxeElectricCar.com

get into mike’s car An interview with LUXE founder Mike Smith

By Erik Hale Photography by Todd Larsen

It was an 8 passenger stretch ‘Crewe’ model featuring a surround sound system, built in bar, an under seat cigar humidor, ice chest and towel rack with custom upholstery to match the client’s car.”

Hideaway Country Club | La Quinta

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grab the paddles Flashback Heart Attack is bringing the world a new wave of new wave

iguratively formed in LA/OC in 1983, Flashback Heart Attack is the ultimate ‘80s tribute band.

Bedecked in red leather jumpsuits (perfect for jumping), head bands (their high energy will have you sweating) and wrap-around glasses (perfect to wear at night), they put all parts of their uniforms to good use.

The members are from Orange County but play internationally. They are a mix of high energy, spot-on sound recreation, unique visual and tons of attitude.

Chaz Delight – Lead Sing, Gtr Don Bronze – Lead Gtr, Sing Brock Lee Hudson – Lead Bass, Sing Jerry Skiddz – Still don’t know what he does

In your show you talk about how the songs you sing were the product of inspiration (I know its purely comical) but can you give me some of those one liners?

“We wrote all these songs back in the day and because of our lack of copy write knowledge, they were stolen from us. We play now to steal them back. The song ‘Jesse’s Girl’ was actually a song we wrote called ‘Jerry’s Girl’ (written about our drummers chick), ‘Just Like Heaven’ was another of our songs, ‘Just Like Kevin.’”

Is it difficult being a boy band (especially since you are not boys anymore)?

“Tremendously difficult. It’s hard being this good looking and talentless.”

If you want to know more about where they play or want to book them for your next party, check out their website or follow this QR Code.

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www.FlashbackHeartAttack.com

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What is your favorite song to sing live?

“There are so many, but if I had to pick it would be ‘Jesse’s Girl,’ ‘Just Like Heaven’ and ‘Don’t Stop Believin’.’”

If you could share the stage with any lead singer who would it be and why?

“Billy Idol. He looks like my really tan uncle but he still knows how to party.”

Are your jackets really leather?

“Yes. People think its pleather with a “P” but it’s the real deal. Wanna smell it?”

If the band had a motto what would it be?

“Don’t laugh moms; your daughters are at our shows.”

Where can we watch you play live?

“U2 is opening for us at the Coliseum.”

Where is your dream place to play live?

“The Enormo Dome.”

by Erik Hale Photography b y Jeff Farsai Set Design by DPS Inc

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