Southbay August 2017

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AUGUST 2017

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Thank you White Light White Night sponsors for helping us grow our programs and create new programs to support kids and families impacted by cancer.

Mentor Program Jillian and Betanya Matched October 1, 2011

Friendship Activity Long Beach Aquarium and Whale Watching February 27, 2017

name in lights

restaurants Baran’s 2239 Bettolino Kitchen Chef Kat Choi with Life Energy Food LLC Chef Michelle & CO Coni Seafood Cultured Slice Fresh Brothers Great Maple

Hot’s Kitchen Hudson House Kincaid’s Lido Di Manhattan Manhattan House McCormick & Schmick’s Paul Martin’s American Grill Petros Restaurant

Playa Hermosa R10 Social House Rock’N Fish Salt Creek Grille Sausal SOL Cucina The Strand House Super Cool Creamery

Heart to Home Art Healing Program June 10, 2017 Artwork will be displayed at White Light White Night

2017

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Join us this summer for special activities and seasonal events throughout the resort.

CHEF’S TABLE DINNER August 24, 2017 | 6pm

CAVIAR AND CHAMPAGNE BRUNCH AT MAR’SEL August 27, 2017 | 12 - 2pm

SEA SALT WORKSHOP September 2, 2017 | 10am

FULL MOON YOGA September 6, 2017 | 7:30pm

FARM AND VINE DINNER AT MAR’SEL September 21, 2017 | 6pm

CELEBRATION OF FOOD & WINE September 22 - 23 More at Terranea.com/CFW

NELSON’S SUMMER MUSIC SERIES Saturdays | 6- 10pm Sundays | 1 - 5pm

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BENEFITTING

The annual FALL CLASSIC golf tournament benefitting the Manhattan Beach Education Foundation will be held on October 9, 2017 at the venerable Virginia Country Club. For more information on participation or sponsorship please visit www.mbfallclassic.com or email tk@moontidemedia.com

Founded in 1909, Virginia Country Club is among the most exclusive and historic private golf clubs in the nation.

Designed by the legendary A.W. Tillinghast and William P. Bell, Virginia’s golf course has that special timeless feel that is typical of the “Golden Age of Design” in which it was built. VCC is home to 415 members and 10 tour pros.

“ O N E O F M Y FAV O R I T E G O L F CO U R S E S I N T H E WO R L D.” — John Cook, PGA and Champions Tours

“ T H E E P I T O M E O F W H AT A G O L F C LU B S H O U L D B E .”

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Great Food, Great Drinks, Great Times!

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FOR SCHNEIDER PROPERTIES

makes moves off the field & joins Schneider Properties

Schneider Properties welcomes Manhattan Beach Resident, USC quarterback, Heisman Trophy winner and pro footballer, Matt Leinart, to their local South Bay real estate team. Matt brings his vast knowledge, leadership skills, community relationships and passion for real estate. We’re elated and honored to have Matt join the team.

“Having made Manhattan Beach my home for myself and my family, I know how special the South Bay is and am passionate about helping others make a home here. With a background in real estate development, it is a natural fit and a pleasure to join Nick and the Schneider Properties team.” - Matt Leinart For local knowledge, unparalleled connections and proven results, contact us at 310.809.4875 mattl@schneiderproperties.com CalBRE#02030893

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AUGUST 2017

34 DATEBOOK South Bay calendar

80 CHEESE WHIZ Montchevre goat cheese

36 Q&A Teen chef Holden Dahlerbruch

84 SPECIAL TEA What’s new, brew?

38 STYLE FILE Pineapple paradise

92 MARKET OPPORTUNITY Lunada Bay Market

40 SMART COOKIE Baker Kate Metoyer

96 GUT INSTINCT Health-Ade Kombucha

54 MEDIA East of eating

98 LOVE IN A BOTTLE Friends of the Vine

58 FAMILY STYLE The Baran brothers

99 THE BUBBLE

58

108 SEEN Who’s who around town

60 PALATE North Italia

154 LAST BUT NOT LEAST We’ll always have Shellbacks

70 WEEKENDER Culinary Cabo

84

also...

120 PROFILES Top Dentists 132 REAL ESTATE Spectacular local listings

COVER Photographed by Shane O’Donnell; styled by Kara Mickelson

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AUGUST 2017

features 44 THE HOSTING HOUSE At Hacienda de la Paz, a Rolling Hills couple puts past experience to good use and conceives a home destined for elaborate entertaining.

64 WINDS OF CHANGE With a passion for food rooted in his New Orleans childhood, Andrew Vaughan—chef de cuisine at Terranea’s mar’sel—found his way to Los Angeles in the wake of Hurricane Katrina via a one-way emergency airline ticket.

73 FIRE & ICE So hot, they’re cool. Try your hand at these four desserts inspired by summer’s heat, with just the right amount of chill to delight the senses.

86 IT TAKES A VILLAGE Krystal Lin volunteered for a two-year humanitarian journey with the Peace Corps … a life-changing experience that shaped her perception of agriculture.

102 HONG KONG FOODIE Prepare for eclectic eating in one of Asia’s most diverse and delicious destinations.

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44 73

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Bill Ruth

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EDITORIAL DIRECTOR

GROUP PUBLISHER

Darren Elms

Jared Sayers

ART DIRECTOR

ADVERTISING

Michelle Villas

Account Executive | Erika Carrion 310-897-2424 | erika@moontidemedia.com

COPY EDITOR Laura Watts

Account Executive | Marcie Gutierrez 424-220-6337 | marcie@moontidemedia.com

GRAPHIC DESIGNER Christine Georgiades

Account Executive | Amy Tetherow 424-220-6338 | amy@moontidemedia.com

FOOD & WINE EDITOR Bonnie Graves

Account Executive | Dale Tiffany 310-663-4609 | dt@moontidemedia.com

DEPUTY EDITORS Kara Mickelson, Jennie Nunn

Publisher | Robin Sanders 818-427-2050 | robin@moontidemedia.com

WRITERS & CONTRIBUTORS Diane E. Barber, David Duran, Ian Freshman, Jamie Reidy PHOTOGRAPHERS Stephan Cooper, Krystal Lin, Shane O’Donnell, Monica Orozco, Lauren Pressey

MANAGING PARTNERS Charles C. Koones

Todd Klawin

MARKETING & OPERATIONS Partner/Brand Publisher | Emily Stewart Partner/Managing Director, Media & Analytics | Warren Schaffer Brand Publisher | Hannah Lee Associate Brand Publisher | Cherice Tatum Director of Digital | Charles Simmons Director of Film & Video | Bryce Lowe-White Art Director | Angela Akers Operations Manager | Allison Jeackjuntra Marketing Manager | Rachel Gotko Marketing Manager | Danielle Price Accounting | Janet De La Cruz No part of this periodical may be reproduced in any form or by any means without prior written consent from Moon Tide Media, LLC. Any and all submissions to this or any Moon Tide Media, LLC publication become the property of Moon Tide Media, LLC and may be used in any media. We reserve the right to edit.

TO OUR READERS Southbay magazine welcomes your feedback.

Please send letters to: Reader Response Department, Southbay Magazine, PO Box 3760, Manhattan Beach, CA 90266. Please include your name, address and email.

Edited letters may be published.

SUBSCRIPTIONS Email: info@moontidemedia.com or phone: 310-376-7800.

Subscriptions are $29 per year.

200 N. Sepulveda Blvd., Ste. 110, El Segundo, CA 90245 Tel 310-376-7800 | Fax 310-376-0200 | MoonTideMedia.com | OurSouthBay.com

AUGUST 2017 | SOUTHBAY

29

editor’s letter

Food, Glorious Food Is the South Bay officially a food “scene”? Critics, gourmands and hungry bloggers seem to think so—throwing constant attention at some of our hottest eateries. Yet for those of us already immersed in “The Bubble,” we knew our area had a good thing going … it just took the rest of Los Angeles a while to catch on.

While we wouldn’t mind less drama scoring a reservation at Little Sister or MB Post on a weekend, we’re happy to see local businesses bring in the masses. And the arrival of cool, casual spots from El Segundo to Torrance only add to the overall flavor. We love seeing the investment—not only in menus but restaurant ambience and great service. How about the killer vibe at Tower 12? Or the petite and pink charm of Hello Miss Coffee? And we’ll still happily stand in line for Brother’s Burritos even though we moved our offices more than a year ago. We love it that much.

Eclectic eats abound, making the South Bay one of the most diverse food destinations around.

You can white tablecloth it at Arthur J or mar’sel, grab a bowl of poke on PCH or swing by for a cup of artisan coffee just about anywhere. The Beach Cities are bustling with food and beverage entrepreneurs like Daina Trout of Health-Ade Kombucha in Torrance and Kate Metoyer of Sugar Dayne in Hermosa—both featured in this issue. We also have cheese-makers, beer-brewers, vintners, restaurateurs and, of course, incredible chefs.

In our annual Food Issue, our illustrious food stylist brings us a handful of summery deserts that play off a “Fire & Ice” theme … perfect for those toasty last couple months of the season. We also go inside the South Bay’s most spectacular hosting venue: a private home called Hacienda de la Paz in Rolling Hills. We get out of the South Bay through the travels of a young local and her experiences with the Peace Corp and her agricultural mission in Africa. Her amazing journey reminds us how fortunate we are to enjoy full plates and stomachs on a daily basis.

DARREN ELMS

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SOUTHBAY | AUGUST 2017

contributors

- Established 1997 -

David Duran WRITER “Hong Kong Foodie” David is a luxury travel writer who has traveled to all seven continents and more than 70 countries. He writes for the New York Post, Travel + Leisure, Fodor’s and various others, including several LGBT publications. David is Los Angeles-based but travels more than three weeks per month, averaging more than 200,000 airline miles annually.

INSPIRED WEALTH MANAGEMENT FOR INSPIRED LIVING

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VINCE A. DiLEVA Kara Mickelson FOOD STYLIST “Fire & Ice” and “The Hosting House” A graduate of UCLA and Le Cordon Bleu School of Culinary Arts, Kara trained in Spain and in Napa at the famed French Laundry. She is an oncamera culinary expert, recipe developer, producer, writer and food stylist.

Follow @styleddelicious.

MS, CFP®, AIF® Senior Partner

OUR SERVICES Portfolio Management Financial Planning Retirement Planning Philanthropic and Family Foundation Management

Diane Barber WRITER “Winds of Change” and “It Takes a Village” Diane is a South Bay-based lifestyle journalist, interior designer, equestrian and animal lover. She is a construction design expert, and when not creating new living spaces she is immersed in her beloved horse world.

For inquiries or a consultation please call (310) 712-2320 or email vdileva@seia.com

Riviera Village

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SEIA provides customized wealth management and investment strategies for individuals and corporations. SEIA is proud to have been recognized by many well respected financial publications including the 2016 Forbes Top 100 RIA Firms by 10-Year Growth, the 2017 Financial Times 300 Top Registered Investment Advisers list, the 2016 Los Angeles Business Journal list of The 100 Largest Money Management Firms, and the 2016 REP Top 100 RIA list.

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AUGUST 2017 | SOUTHBAY

31

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W I T H 1 8 H O L E S O N T H E PA C I F I C O C E A N “The best golf course in California” “Finest dining in Los Angeles”

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august GOT YOUR GOAT

Sampling Montchevre cheese in Palos Verdes.

More on page 80.

datebook

Take a Bite Out of Summer August 2 thru September 10 The Curious Incident of the Dog in the Night-Time Ahmanson Theatre centertheatregroup.org

3–6 International Surf Festival surffestival.org

4–6 & 11–13 Monty Python’s SPAMALOT presented by 3-D Theatricals

Redondo Beach Performing Arts Center 3dtheatricals.com

10–12 Ed Sheeran

7:30 p.m., Staples Center axs.com

August 12 Bite at the Beach

August 26

Gourmet Food and Wine Festival

August 27

Catalina Classic Paddleboard Race 34

The fourth annual outing features more than 20 local restaurants and more than 20 breweries, including Strand Brewers Club, Lagunitas Brewing Company and LA Ale Works. 2 to 6 p.m. at the MBS Media Campus. eventbrite.com

The annual Gourmet Food and Wine Festival benefitting Vistas for Children and Torrance Memorial Medical Center will feature a performance by saxophonist Kenny G, along with samplings of the best in South Bay cuisine and wine. 6 to 9:30 p.m., Honda Headquarters in Torrance. torrancememorial.org/eveningunderthestars

Since 1955, South Bay locals have taken boards to water for an epic race between Catalina Island and Manhattan Beach Pier. This historic, 32-mile marathon attracts paddlers from all over the world and is known as the “granddaddy of all paddleboard races.” catalinaclassicpaddleboardrace.org

SOUTHBAY | AUGUST 2017

16–17 PV Art Center Lawn Show 10 a.m. to 5 p.m., Malaga Cove pvartcenter.org

24 Chef’s Table Series

marea at Terranea Resort terranea.com

25–26 Celebration of Food & Wine Terranea Resort terranea.com

Our children are our future.

Teach them well.

JOIN US SUNDAY OCTOBER 29, 2017 8am Check in, 9am Walk • Manhattan Beach Pier

Donate or Register at SKECHERSFRIENDSHIPWALK.COM For more information: Stacey Held 310.318.3100 x1174 staceyh@skechers.com SKECHERS Pier to Pier Friendship Walk is a non-profit 501 (c) 3 charitable event.

Benefiting:

Special Thanks to:

Fired Up Meet the young, talented and hungry.

INTERVIEWED BY DARREN ELMS PHOTOGRAPHED BY MONICA OROZCO

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SOUTHBAY | AUGUST 2017

Holden Dahlerbruch is one busy guy.

The chef prodigy recently appeared on two seasons of Man vs. Child: Chef Showdown, stages pop-up restaurants around town, frequently hops on food trucks to learn cooking technique and serves as the president of the Spontaneous Pancake Club.

Oh, and there’s also getting through high school. We caught up with the 16-year-old Rancho Palos Verdes resident just as he was wrapping up another of his temporary culinary experiences.

What sparked your passion for cooking?

My dad used to work a lot. Whenever he was home, he was cooking with the family. It started as our bonding time and then turned into a passion from there.

So tell me about the food truck adventures. Do you literally hop on and learn technique?

I always like to say that food trucks are like Aladdin’s magic carpet in real life. One can travel around the world— tasting, experiencing and learning different cuisines—without leaving Los Angeles food trucks. So far I have staged, which means taken a culinary apprenticeship, on Rice Balls of Fire, Chinese Laundry, The Culinerdy Cruzer, The CODfather and the Pho King Awesome truck.

I also cook at home as much as possible to improve my technique.

While I have spent a few years working on my skills, there is always room for improvement.

I have had the opportunity to stage at numerous South Bay restaurants

such as J. Trani’s, Bollywood Zaika, Manhattan Pizzeria and Manhattan House. I also work at The Wallace in Culver City, and since the menu changes every week or so there, it is always a whole new world of things to learn.

How did the Man vs. Child TV opportunity come about, and what was the experience like?

A few years ago I was acting and going on auditions. During that time I created a boys cooking club with friends at my house. My parents and brother taught us techniques and food history. I auditioned for a kids cooking show but had to pull out at the last moment from taking the opportunity.

About a year later, remembering my club, the same casting director called me to audition for the pilot of Man vs. Child: Chef Showdown. The experience was once-in-a-lifetime. I met so many people who are now my close friends and really solidified my culinary passion.

Tell me more about the “pop-up” restaurants.

So far I have had three pop-up restaurants. A pop-up restaurant is a temporary culinary experience.

Chefs work months to create a menu and develop flavors to only be enjoyed for usually one night. The first two were at Stage + Table in Santa Monica. One was a five-course sampler, and the other was a late-night breakfast taco buffet.

My most recent one was in Palos Verdes on June 17 at The Crepery Cafe. It was the first under my new company’s name: Culinary Playgrounds. I served 50 people with recipes I had worked on for over two months. It went extremely well with everyone leaving happy and full. People are still talking about my Romano Risotto, Bourguignon Short Rib and S’mores Inspired Ravioli.

I understand you’re very philanthropic as well.

Helping my community and the world has always been very important to me. I have taken numerous leadership

classes at Peninsula, but I have also created my own projects to support causes I feel close to.

For the past two years I have donated a New York-style pizzamaking party to raise funds for the Peninsula Education Foundation auction. I have volunteered for many years for the Skechers Pier to Pier Walk, and I support Smile Train and No Kid Hungry. I am currently working closely with the Palos Verdes Peninsula Unified School District to revitalize the school lunch program.

I also started the Spontaneous Pancake Club last year at school to make and give away free pancakes to students to reduce the stress school naturally brings. It is amazing how food can make the world so much better.

What do you like to do when you are NOT in the kitchen?

When I am not in the kitchen, I stay busy. Not only do I go to school most of the year and study, but also I serve on my school’s Principal Advisory Board, am an active member of my school’s ComedySportz team, volunteer at my temple, race for my school’s sailing team, spend time with friends and family, and plan my future events. I am always going out to restaurants to try new flavors. Other than all that, I try to get a few hours of sleep each night.

I hear you plan to go to college after high school ... that cooking is important but it’s also about running a business. How did you come to that decision?

I am planning to go to college for business or entrepreneurship. I feel I have a large amount of culinary knowledge, and I can learn more by working in kitchens, experimenting and using the world’s largest cookbook—aka the internet—rather than culinary school. I have staged so much, and a business or entrepreneurship degree will complement my learned skills.

People have always told me to follow my passion, and then money and happiness will follow. That’s my plan. ■

AUGUST 2017 | SOUTHBAY

37

Fruit Punch

The pineapple makes a break from the bowl and into your lifestyle.

EDITED BY JENNIE NUNN

Pineapple yellow wallpaper, $190 for 30-foot roll; Rifle Paper Co., riflepaperco.com Pineapple bookends, $48; anthropologie.com

Elizabeth Cole pineapple earring, $182.50; Banana Republic at Promenade on the Peninsula, Del Amo Fashion Center and Plaza El Segundo, bananarepublic.gap.com Pineapple straw clutch, $12.90; Forever 21 in Redondo Beach Galleria and Del Amo Fashion Center, forever21.com

Gold pineapple plate, $14; Gum Tree in Hermosa Beach and Manhattan Beach, gumtreela.com Pineapple glass jar with white ceramic clamp lid, $7.99; Cost Plus World Market at Plaza El Segundo, worldmarket.com

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SOUTHBAY | AUGUST 2017

Pineapple trouser sock, $12.50; Banana Republic at Promenade on the Peninsula, Del Amo Fashion Center and Plaza El Segundo, bananarepublic.gap.com Pineapple sunglasses, $6.95; Paper Source at Plaza El Segundo, papersource.com

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SOUTHBAY | AUGUST 2017

Smart Cookie

A Hermosa native puts her baking skills to good use with a sweet new venture.

WRITTEN BY DARREN ELMS PHOTOGRAPHED BY MONICA OROZCO

When Kate Metoyer’s son Miles went off to kindergarten, she suddenly found herself with a lot of time on her hands. “We were at a friend’s house up in L.A., and I saw a plate of decorated sugar cookies,” she remembers.

“I had never baked or decorated a cookie or anything for that matter. But that night I went home and started watching YouTube videos and realized that there is a whole entire world of decorated cookies.”

She admits she was horrible at first, but she soon turned baking into a daily hobby— taking orders from friends and family. When her dad passed away in 2014, she started channeling her grief into creating cookies.

“It was basically the only thing that gave me comfort,” she says. “My style was starting to evolve, and I truly believe my dad had a part in that. He was always my biggest fan.”

People started to notice. Soon Kate was taking custom orders and making thousands and thousands of cookies in her certified home bakery. While attending CookieCon in 2015, she decided to enter the Sugar Show and ended up winning the Designer’s Choice Award—gaining momentum in the cookie world and on social media.

“As time was healing me, I decided to get out and do things again, live life, be happy … make cookies,” she shares.

Every time she would ride past the Chef

Wang’s space, she threw some positive energy at it and said, “One day that place will be mine.” Two years later, she found out they were closing.

“I also believe that my dad was nudging me forward from above, saying, ‘This is your time … what do you have to lose?’ Through a series of random happenstance, the spot was officially mine.”

As time was healing me, I decided to get out and do things again, live life, be happy … make cookies.”

With a thriving business and a new commercial space that she refers to as a cookie “studio” rather than bakery, Kate has taken Sugar Dayne (named after her other son) to the next level. Daily she serves up her original sugar cookie recipe with a hint of almond—each decorated with colorful icing and patterns.

Of the new venue she says, “I wanted to create a space where the kids could come down for a treat after school or on Saturday mornings—like I used to go when I was a kid growing up in Hermosa.” ■

AUGUST 2017 | SOUTHBAY

41

S a ra B a l o ug h ––– D E S I G N S –––

N & CONSI G I G ES

N

D

presents

FREIGHTHOUSE Antiques, vintage treasures, fine artwork, and tabletop wonders. The great taste and exquisite objects you’ve come to expect from Sara Balough Designs.

Visit our N EW location!

2801 Pacific Coast Hwy, Torrance 90505 • 424.347.7331 • freighthouseconsign.com

A LEGACY OF CARE Our lives are defined in many ways, some which reflect the level of our accomplishments. But for those with a deeper interest, few qualities endure longer than the expression of our love—whether it’s aimed toward our family, our community or the thousands of lives we help transform along the way.

Your support and contributions, of any amount, help expert community care thrive for years to come.

Learn more about starting your own legacy at www.TorranceMemorial.org/Giving

44

SOUTHBAY | AUGUST 2017

The Hosting House At Hacienda de la Paz, a Rolling Hills couple puts past experience to good use and conceives a home destined for elaborate entertaining.

WRITTEN BY DARREN ELMS STYLED BY KARA MICKELSON PHOTOGRAPHED BY LAUREN PRESSEY

AUGUST 2017 | SOUTHBAY

45

O

nce acquainted with the backgrounds of John Z. Blazevich and fiancée Alex McLeod, it’s easy to understand the passion and care that went into the construction of Hacienda de la Paz—the estate they share in Rolling Hills. A business leader with three decades of experience in the food industry, John founded Contessa Premium Foods in 1984 and turned a small importer of seafood and Asian vegetables into one of the top frozen food companies in the world.

Alex is well-known for her hosting stints on home design reality show Trading Spaces and pop culture phenomenon Joe Millionaire I. In addition to lending her talent on camera, she is a professionally trained chef and food lover, having graduated from both The University of Texas and Le Cordon Bleu College of Culinary Arts.

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AFTERNOON ALFRESCO Between travel and entertaining, Alex and John enjoy a quiet picnic near their guesthouse.

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“We incorporate what we have in the gardens into our foods and centerpieces for table décor.”

Together John and Alex create an ideal recipe for throwing epic dinner parties and events. Distinguished guests have included former U.S. President Jimmy Carter and First Lady Rosalynn Carter, the president of Bosnia and many top ambassadors.

Hacienda de la Paz was created for entertaining. Their 19th-century, Spanish-style home showcases a “millennium of architecture under one roof,” featuring a subterranean, 10,000-square-foot, 10th-century hamam spa and an indoor tennis court built to U.S. Open specifications. The 17-year construction process supervised by John included a collaboration with award-winning architect and Spanish laureate Rafael Manzano Martos, curator to Spain’s royal family.

For more than a decade, John and Alex accompanied their Spanish interior design and architectural team on various buying trips around the globe—including Turkey, Spain, Morocco and Italy—to acquire building materials and decorative accessories and art. Keeping with the estate’s character, their entertaining instincts also lean toward Spanish and Mediterranean.

“We love Moroccan spice,” shares Alex. “We had the good fortune of shopping for spices in the bazaars and medinas of Morocco and Turkey, such as saffron and ras el hanout.”

John was born in Sarajevo and immigrated to Southern California in 1958, so it’s not surprising to find some Adriatic influences as well. “Lamb is a staple for Croatians,” notes Alex.

“I eat less meat than John, but I am a bit of a Texas chili nerd.

When I entertain, I am more concerned with pleasing our guests—not myself.”

Seafood paella has a special significance to the couple, as it was the very first frozen meal from John’s company that Alex ever tried. “Everyone likes taco trucks (so do we), but once in a while we hire a guy who arrives with a colossal paella pan and it’s sheer entertainment as he prepares for the hungry crowd. I enjoy the impact multiculturalism has had on American cuisine in recent years, and we like to be reminded of our travels … so we mix it up.”

Also in the Spanish tradition, tapas make a regular appearance at Hacienda de la Paz. “When our Spanish designers were here for months and years on end, we had Spanish olives, manchego, Marcona almonds, quince and baguettes on hand—and we still do to this day. Having the Spanish team as regular house guests influenced our menus for sure.”

The property is covered with natural bounty, boasting vegetable gardens, herbs, citrus trees (oranges, lemons, limes), nut trees, olive trees, fig trees, peach trees, plums, avocados and more. “We try to live off the land as much as possible,” explains Alex. “We incorporate what we have in the gardens into our foods and centerpieces for table décor.”

For food preparation, John and Alex have multiple kitchens and catering facilities to choose from, but they use the outside grill and the La Cornue range in the main kitchen every day. Their favorite way to entertain is a casual barbecue

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outside with friends and family, where they typically serve a combo of grilled seafood, meat and vegetables with sides.

“The indoor kitchen also has a fireplace that is very European,” says Alex. “The blue and white tiles throughout the kitchen are Portuguese.” There’s even a pizza oven on property available for the perfect fire-cooked pie.

There are tables on both sides of the property for the barbeques and dining alfresco. “Some days we enjoy the views and tranquility of the gardens and the fountains on the courtyard side of the property under a trellis covered with grape leaves,” Alex says. “On clear days we entertain on the loggia overlooking the stunning ocean, mountain and city vistas. We are fortunate to have many options here and beauty at every turn.”

Jimmy Trani and Dustin Trani of J. Trani’s in San Pedro have catered many of John and Alex’s events. Alex graciously offers her take on their recipe for a grape reduction sauce— a classic the couple enjoys serving at their bigger parties, paired here with lamb.

Special thanks to Artistic Habitat for the food surfaces, BBJ Linen for the table runner and Rolling Hills Flower Market for the centerpiece.

➝

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Moroccan Spiced Lamb Lollipops with Grape Sauce Serves 6-8 3 garlic cloves, minced 3 tablespoons ras el hanout (Moroccan spice mixture) ¼ teaspoon salt 3 (8-rib) lamb racks, frenched, trimmed, cut into individual chops 1½ tablespoons olive oil 1 shallot, finely chopped 1 large garlic clove, finely chopped ½ cup aged balsamic vinegar 1 cup veal stock 1½ cup red seedless grapes 1 tablespoon olive oil + 1 tablespoon canola oil, blended

salt and cracked pepper to taste 1 dozen mint leaves, whole, for plating 1 dozen mint leaves, chopped, for garnish In a small bowl, combine the minced garlic, ras el hanout and salt. Line a sheet pan with parchment. Rub the lamb chops with the spice mixture on both sides. Place the lamb chops on the sheet pan, cover with plastic wrap and refrigerate overnight.

To prepare the grape reduction sauce, heat 1½ tablespoons olive oil in a sauté pan. Sweat the chopped shallot and garlic over medium heat until lightly caramelized.

Deglaze the pan with the vinegar and stock.

Add the grapes and increase the heat to

medium-high. Reduce the sauce for about 20 minutes, stirring occasionally. Adjust the heat as needed—the balsamic will reduce by half, and the grapes will burst open. Adjust the seasoning to taste. The sauce consistency should be nearly “nappe” (lightly coating the back of a spoon) but not too thick. Do not cook down the texture of the grapes entirely.

Remove the pan from heat; the sauce will thicken slightly as it cools.

To prep the lamb chops for grilling, lightly brush the chops with blended oil on both sides. Meanwhile, preheat grill or a grill pan over high heat. Make sure the grill is very hot and place the chops on the grill. After 1 minute, rotate lamb chops ½ turn. Grill another 1 minute or so. Flip the lamb chops over and repeat the same steps. After 2-3 minutes on each side, lollipops should be medium rare.

Cooking time should be 4-6 minutes.

Transfer the grilled lollipops to a warm plate, garnish plate with whole mint leaves and garnish lamb lollipops with chopped mint. Serve with warm grape reduction sauce on the side.

NOTE: The sweetness of this rich sauce depends on the quality of the balsamic vinegar. Frozen veal stock and veal demiglace can be found at fine grocery stores like Bristol Farms. If you cannot find ras el hanout at your local grocery store, try Williams-Sonoma.

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East of Eating Our resident food stylist shares the cookbooks she’s salivating over this season.

WRITTEN BY KARA MICKELSON

Taste & Technique: Recipes to Elevate Your Home Cooking

By Naomi Pomeroy with Jamie Feldmar

Palestine on a Plate: Memories from My Mother’s Kitchen

By Joudie Kalla

This is one of those cookbooks that will become an easy favorite. With a focus on mastering the “building blocks” of great cooking, Naomi guides you to kitchen confidence with each deliciously balanced recipe that will nourish your soul and up your culinary craft. As a self-taught chef, she shares tips and tricks learned “the hard way” and encourages home cooks to start seeing the correlation between technique and ingredients. The book is organized in order of sauces, starters, soups, vegetables, proteins and desserts.

Let the gorgeous photos be your inspiration. From a Little Gem salad with creamy pistachio vinaigrette to perfectly seared sea scallops to blistered cauliflower with anchovy, garlic and chili flakes, you will be on your way to dishing up some serious joy on a plate.

A focus on fresh ingredients with color and flavor highlight this collection of recipes. Adapted from the home cooking of the author’s mother and grandmother, the recipes are easy to follow, not fussy and can be modified to reflect the ingredients on hand as well as personal taste. I added orange and mint to the fennel, apple and pomegranate salad and used a whole fish for the saffron and lemon cod with jeweled herby rice. The recipe for stuffed squid with sweet potatoes and coriander was more delicious than expected with the smoky char from the grill and a bit of chili and lemon garnish added for a pop of flavor. Most of the recipes have readily available ingredients, yet a few will require some advance sourcing. There are plenty of vegetable and salad dishes along with hearty grains, legumes, lamb, chicken and fish recipes and a few sweet treats all inspired by the flavors of Palestine. Give it a try; you will be pleasantly surprised.

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East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalusia

By Shane Delia A six-country Middle East tour is captured in stunning, upstyled photos. Intriguing and inspirational recipes by award-winning Maltese-Australian-born chef Shane Delia incorporate traditional flavors in a sophisticated way. Most of the recipes require some extra effort sourcing unique, exotic ingredients and cater to a confident cook.

Some recipes like the slow-roasted lamb shoulder with nomad’s jewelled yogurt and nigella seed bread might be a two-day commitment. Think of it this way: As long as you are willing to partake in the culinary journey, it is still shorter than an overseas trip to Iran. Trust the culinary guide on the pairing of unfamiliar flavors and know that Chef Shane’s interpretation will be beyond what your Spanish grandmother or Lebanese neighbor may pull together in the kitchen.

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IN GOOD COMPANY The brothers Baran, Jonathan (left) and Jason (right)

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Family Style With a passion for excellence at the heart of their business, the Baran brothers are carrying the torch for their family’s Southern California restaurant legacy in the South Bay. WRITTEN BY DIANE E. BARBER | PHOTOGRAPHED BY LAUREN PRESSEY

What began in Pasadena as The Brotherton’s Farmhouse restaurant in 1937 has evolved 80 years later into Baran’s 2239—an eclectic local eatery in Hermosa Beach operated by restaurateurs and brothers Jason Baran and Jonathan Baran. Their great-grandparents opened the family’s first restaurant at 2239 East Colorado Boulevard in a tiny Pasadena farmhouse that seated 50 people and served all-you-can-eat biscuits and country fare including fried rabbit and chicken.

“Our grandfather, Jack Brotherton, helped open the restaurant. He married our grandmother, Luella, in the 1940s, and they eventually took it over in the 1950s. The farmhouse was expanded, and 250 seats were added over time. Our mom, her sister and brother all worked there,” says Jonathan proudly.

The restaurant thrived through World War II and delighted countless guests for 50 years before it closed in 1987, when Jason was spending time there as a young child and the same year that Jonathan was born. Four decades later—as a salute to their family’s restaurant roots—Jason and Jonathan added the street number from The Brotherton’s Farmhouse to their last name and opened Baran’s 2239 in Hermosa Beach in March 2016.

The casual fine dining eatery on Pacific Coast Highway seats close to 50 people is also a family affair. Their brother, Jeff, works with them once per week, and their sister, Jen, is there fulltime, as is Jason’s wife, Greyci.

Through the inspiration of their wingman and longtime friend Chef Tyler Gugliotta, the shared plate menu boasts creative and innovative

fare with various international influences. Specialties include traditional dishes with a modern twist, such as soft-boiled egg wrapped in lamb sausage (a play off a Scotch egg). Their signature smoked and fried chicken and king crab gnocchi dishes are staples on the ever-changing menu.

“We grow a lot of our herbs at the Hermosa Beach community garden and get much of our produce from Weiser Farms in Tehachapi, which is highly regarded in the California farming community and is owned

by Tyler’s family,” says Jason.

A wide range of wine and craft beer offerings complement the adventurous cuisine.

Though the menu is dramatically different than the family’s former Pasadena establishment, the restaurant is built on their grandparents’ unwavering commitment to family values, their employees and customers.

“We attribute all that we have learned about hard work, giving back to the community and treating our employees and customers like family to our grandparents and parents. Because of this we have developed great friendships through the restaurant, which is the lifeline for our business,” says Jonathan.

With the help of financial backing, encouragement and the faith of their grandmother, the Baran brothers’ restaurant dream became a reality.

“I am very proud of my grandsons. They are going above and beyond in continuing our family’s tradition of excellent food and service,” says Luella Brotherton. “That makes me very happy.” ■

We attribute all that we have learned about hard work, giving back to the community and treating our employees and customers like family to our grandparents and parents.”

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North By Southwest A slice of Italy (and more) at North Italia in Plaza El Segundo WRITTEN BY BONNIE GRAVES

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I worked in restaurants—fine, fancy, foodie restaurants—for 17 years of my life. When I reference those years, I usually omit the six-week sentence I served at what must have been one of Olive Garden’s original locations. Ah, Olive Garden!

It was my third job the summer I was 17 and desperately saving for college.

I remember with fondness the diligent Indian immigrant dad who cheerfully churned out those limitless breadsticks, carefully lathering each par-baked torpedo with some scary butter substitute. I think he must have painted half a million of those in his Olive Garden career, and he also sent his kids to college.

I remember with less fondness the mean waiter who would spit in the bowl of guests who asked for too many refills of those soulless salads. I also remember being terrified of more than one guest ordering the dreaded “Tour of Italy” because the sheer weight of two of these sampler plates was too much for me to carry out myself, and I would have to beg one of the busboys to carry the other end of the tray.

Fast-forward at least 20 years (or so),

and the concept of quick-casual Italian has a new contender: Fox Restaurant Group’s North Italia. While Olive Garden is clearly the Goliath—it’s the single largest depletion point for restaurant wine in the U.S., for one thing—North Italia is a rising David worth noting.

With 10 locations and counting, North Italia reminded me that a chain restaurant doesn’t have to be generic. It also reminded me that we as a nation have higher collective standards for quality fare these days, whether due to Food Network, YouTube or simply the evolution of our national palate. Americans increasingly want authentic food, such that the days of food mills like Chili’s, TGI Fridays and, yes, that temple to overeating—Olive Garden—may be numbered.

Why would you eat at any of those places when you could eat at Lemonade or True Kitchen or North Italia for about the same money?

North Italia’s two local outposts include the wildly popular location at The Point in El Segundo and a brand-new outlet just off the Promenade in Santa Monica. Each location greets us with Italian exhortations to “eat when you’re

hungry, drink when you’re thirsty, sleep when you’re tired.” I’m not sure how that translates to a motto for a restaurant, but I digress.

It is a good idea to come hungry and thirsty, as portions are ample and the cocktails, beer and wine flow freely at North Italia.

I liked the open, airy feel of the restaurant where one can watch daytime pasta chefs prepping, pinching and crimping during lunch or gaze at the line cooks madly mopping their brows during the dinner rush. All is neatly organized in the open kitchen where colorful cans of DiNapoli tomatoes and bins of arranged citrus add to the décor.

While both the lunch and dinner menus offer a few ambitious entrées like grilled branzino with fennel or scallops with pancetta gremolata, North Italia is really all about the carbs. A menu asterisk points out: “While we offer gluten-free items, our kitchen is not gluten-free.” One might assume such in an Italian restaurant, even in California.

Come here for the pasta, house-made daily and quite good, and for what may be one of my new favorite pizza crusts.

I am loyal to Neapolitan charred crusts like the ones featured at 800 Degrees or at Locale90, but at North Italia the crusts are just a little more chewy and a little less

burnt—more mainstream, to be blunt. I loved the prosciutto pizza with mission figs, goat cheese and arugula, although I was tempted by a pie called simply “the Pig”—surely a meat-lover’s paradise.

The strozzapreti pasta (“priest strangler”) served with tender chicken, roasted mushrooms, toasted pine nuts and spinach was pleasantly light on the parmesan cream—the antithesis of a gelatinous Olive Garden bowl where the protein is inversely proportional to the sauce volume. This is how Italians actually eat pasta—in very small portions and in combinations where the pasta and sauce are secondary to the meats or vegetables present. We Americans are the ones who tend to boil a giant vat of pasta and cover it in an ocean of sauce, such that everything else gets swamped.

I also very much enjoyed their version of arancini—the classic fried risotto balls. No matter that strozzapreti originated in central Italy and arancini is most common in Sicily. I’ll forgive the inclusion of non-Northern Italian cuisine at North Italia, as long as they do it this well.

Service is cheerful, efficient and sincere. An effort was made to include some local beers in addition to the mandatory Peroni lager

and Moretti bottles. I wish they’d tried harder on the wine list though. Like Olive Garden, they are trying to standardize all their wine offerings, which is challenging given byzantine distribution laws. The net result is a very boring list with just a few Italian wines made in massive quantities.

The server did belatedly mention that they have a reserve list hiding somewhere, so perhaps there’s some better stuff available than what is featured on the by-the-glass menu.

And why offer not one but FOUR California chardonnays by the glass and FOUR cabs?

Geez. North Italia needs to trust that its clientele doesn’t need to be babied like that anymore—the authenticity of their food deserves more authentic wine pairings.

From date night to business lunches to family fare, the menu at North Italia can accommodate just about any dining need. I liked this place, and the Santa Monica location is dangerously near my husband’s office.

So much for that resolution to eat less pasta and bread! When it’s this good, it’s very hard to say no. ■ @The Point 840 S. Sepulveda Blvd. #110 in El Segundo 310-469-7695, northitaliarestaurant.com

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WINDS OF CHANGE With a passion for food rooted in the gardens of his New Orleans childhood, Andrew Vaughan—chef de cuisine at Terranea’s mar’sel—found his way to Los Angeles in the wake of Hurricane Katrina via a one-way emergency airline ticket.

WRITTEN BY DIANE E. BARBER PHOTOGRAPHED BY STEPHAN COOPER

C

hef Andrew Vaughan began learning to cook at a very young age in his native Louisiana. “When I was about 7 years old I started to spend a lot of time in the kitchen with my mom and my Cajun grandmother,” he shares. “My grandmother lived close by, and she cooked for us several times a week while she and my mom enjoyed catching up.”

His deep appreciation for gardening and the fruits of the earth was also born during those formative years. “My grandmother had massive gardens, and my younger sister and I had many wonderful adventures in them. It was a time of great excitement for us to play in the vegetables and find scary bugs,” he adds with a smile.

Though he was just a bright-eyed observer in his grandmother’s kitchen, Andrew eventually became a hands-on helper at home with his mother, who prepared typical American dishes. He fondly recalls bonding time with her while cleaning onions and shrimp and making spaghetti sauce.

Special family memories were also made

during his father’s rare stints in the kitchen.

“Dad cooked if Mom was out of town, which was only a handful of times. It was fun because we never knew what he was going to do,” he remembers. “He was creative and always tried things out of his comfort zone.

And whatever ended up on the floor, our dog was standing by to lick it clean.”

When he was not in school, mowing lawns or doing homework as a teenager, Andrew was in the family kitchen or watching cooking shows. “I actually realized my profession through TV. Mom always watched cooking shows on PBS, and the chefs on The Galloping Gourmet, Great Chefs of New Orleans and MasterChef were like superheroes to me!”

In high school Andrew became interested in art. “During school I thought I wanted to be an artist,” he says. “But when I graduated I wasn’t certain. Because I did not know for sure what I wanted to do, I told my parents I would not allow them to pay for college. I have always been a practical realist.”

His father later found a newspaper ad for a

culinary program at Sowela Technical College in New Orleans that was $75 per semester.

Andrew enrolled in the 18-month program.

“At the tech school, my class ran the school cafeteria where we prepared 200 to 300 lunches daily. I made salads at the beginning, asked a lot of questions and caught on quickly,” the chef says. “After three months, my teacher said, ‘We need to do something with you!’ She shared a Culinary Institute of America textbook with me and made a call to a chef who needed a cook, which put me on the slingshot that became my career path.”

Chef Andrew received school credits working at Chateau Nouveau, a small classic French restaurant in the outskirts of New Orleans, which was formerly owned by one of America’s first master chefs, Fernando Oca. Andrew started out preparing vegetables and appetizers, but after three months he became sous chef at only 20 years old.

Yet after graduating, he yearned for more. “I felt like I was on the outside looking in and wanted to work in the city. The

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chef was supportive, though he warned about the partying lifestyle of New Orleans. All I cared about was learning.”

With his diploma and restaurant experience in tow, he ventured into New Orleans with his sights set on working at Mike’s on the Avenue.

“Michael Fennelly was an artist who also became a chef. His restaurant was one of the first fusion restaurants in New Orleans—an eclectic blend of creole Louisiana with Asian and Southwest influences.”

Andrew landed a job preparing salads and in a short time was crafting sushi, making fresh pastas and became the lead line cook. After one year his insatiable, hungry mind motivated him to enroll in a twoyear course at the Culinary Institute of America in New York City in 1998.

“I did not have any money or anywhere to stay, but I was able to get financial aid and a student loan.

I had a pick of restaurants to work in while I was a student and chose Restaurant Daniel, which was the best restaurant in New York at the time,” he says. “During my second year, I was able go anywhere in the U.S. for an internship. I chose Madison, Wisconsin. Not only did I have a place to stay with a friend there, I also wanted to work with a female chef and learn to utilize local produce and assist with creating seasonal menus. I went to work for Odessa Piper (the Alice Waters of the Midwest) at L’Etoile, which greatly influenced my career. She was a superstar, and I was able to shine and grow with her.”

At the end of the six-month internship, Chef Andrew returned to New York to finish school while working at Restaurant Daniel at night. The cost of housing eventually forced him out of his apartment and the city. He called his old friend Chef Michael Ruoss in New Orleans.

“Not long after our conversation I left New York, and Michael picked me up at the train station in New Orleans,” he says.

“Michael was a sous chef at Mike’s on the Avenue where we first met, and we ended up working together for celebrity chef Emeril Lagasse upon my return. That is when everything came together. I was a sous chef

through streets blocked by fallen trees to go to work at the coffee shop. On his way, a man called to him, “Be careful. The water is coming!”

Andrew arrived at the shop to find it evacuated. By the time he walked back home, he was waste-high in water in sweltering August humidity. After spending a day and a half on the second floor of the house, he heard the loud motors of swamp boats that were evacuating people.

“I filled a backpack with essentials, and a boat took me to a bus shuttle to the convention center,” he remembers. “I arrived in the dark, and I slept on the floor. As it got later, it got louder and louder with more people arriving. It was chaotic with looting, turf wars and everyone in survival mode. I was lucky. The pay phones were working, and I was able to contact my family. I was told to stay put while they called my uncle who was the commander of the Louisiana State Troopers. The next day a SWAT team arrived in SUVs with dogs and flashing lights, and I was driven out of the city, put in another car and driven to my sister’s house in Baton Rouge where my parents were. My parents wanted me to stay, but New Orleans was home and I couldn’t go back. I needed to figure out what was next for my career, so I got a ride to Houston to a FEMA emergency site to fill out paperwork—where I was offered a one-way ticket to anywhere in the U.S. that I had a place to live.”

Andrew had a friend who lived in Hollywood, so he took a one-way flight to L.A. with $200 he had saved, $500 from Red Cross and a six-month food stamp card. He found a teahouse where he could hang out close to where he was staying. Eventually he took a job there.

He then started working for a production catering company on film and photo shoots.

“That job helped me get back into food.”

Through his enduring passion, perseverance and homespun grit, he later navigated the elite restaurant empire of Vegas-based Elizabeth Blau. He was hired as sous chef and helped open Simon L.A. restaurant in the Beverly Hills Sofitel hotel. He ended his

“Mar’sel is a gem of a restaurant in the South Bay where I can constantly be creative with seasonal menus that include a nod to my roots in New Orleans.” and got to use my creativity in a high-profile kitchen with high standards. I was not a partier, though I was surrounded by the tough conditions of New Orleans: gambling, drugs and partying. That is when I realized that if I could make it in New Orleans, then I could make it anywhere.”

After three years Chef Andrew was at another crossroads, and his all-too-familiar yearning for a new life chapter returned. He left Emeril’s in 2005. “I wanted something different, but I didn’t know what. I loved coffee, so I went to work in a coffee shop. I figured I could still learn something while I collected my thoughts. I remember thinking that if I didn’t leave New Orleans, God was going to push me out.”

And pushed out he was. Chef Andrew was in the process of moving into a new house and applying for a job at a luxury hotel when the Hurricane Katrina warning came. “I decided to stay. Luckily I was living in a big old house where it was easy for me to sit through the hurricane with just a leaky roof.”

The next day he walked for two hours

seven-year tenure there as chef de cuisine and left the U.S. for the first time to open a restaurant in New Zealand. Andrew returned to Simon L.A. as head chef after one year abroad.

“When I came back, my former Sofitel coworker Michael Fiorelli started to call me,” he says. “He was the executive sous chef of Terranea at the time and the first chef of mar’sel. He invited me for a tour and in 2012 told me about a chef opportunity at Nelson’s.”

Chef Andrew accepted the position at Nelson’s and introduced farmers market ingredients and more sustainably sourced seafood to the menu. “I wanted to help educate our guests about locally grown produce and quality fresh seafood from Pacific waters.”

From Nelson’s he moved on to develop a hands-on creative banquet program. “I assisted with conducting banquet events. I interacted with the customers and was their liaison with the kitchen.”

In 2014, in collaboration with executive chef Bernard Ibarra, the Chef’s Table Dinner Series was born—a four-course tasting menu with local seasonal ingredients paired with California wines. The event is open to the community.

“I like to tell stories with my food in close collaboration with Chef Ibarra’s vision,” says Chef Andrew.

“We came together from different walks and generations with similar views and ideas about receiving nourishment from the land through farming and sustainable practices.”

Exclusive mar’sel Library Wine Dinners evolved from the series, featuring wineries from Napa, farmto-table fare and guest speakers.

In 2015 Andrew was named chef de cuisine of mar’sel, where he continues to carry a torch for expressing his creativity, steadfast culinary values and education, while celebrating his team and the guests they serve.

“Being at Terranea and in California has transported me as a chef because of what the region has to offer. Mar’sel is a gem of a restaurant in the South Bay where I can constantly be creative with seasonal menus that include a nod to my roots in New Orleans.

I like to keep a little structure with the main dishes but change what is presented seasonally with offerings from the off-property Catalina View Gardens and local farmers markets.”

When asked what is on the horizon for this passionate and forward-minded chef, Andrew responds, “I want to continue to be innovative and relevant to the trends while maintaining the culinary foundation that is at the heart of Terranea. This, along with showcasing the talents of our staff, is paramount to what our guests receive on their plates.” ■

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Culinary Cabo

A variety of flavors awaits you at the Resort at Pedregal, a five-star hotel with an emphasis on the epicurean.

WRITTEN BY DARREN ELMS

From first arrival, the Resort at Pedregal goes for the dramatic … a chandelier-lit tunnel that makes its way through natural rock on the coast of Cabo.

Once the light approaches, so does a hospitable staff ready to welcome you to a piece of paradise overlooking the Pacific.

There are many resorts in Cabo with similar appeal: the ocean views, the colorful Baja ambience, warm and thoughtful service. While the Resort at Pedregal succeeds on all those fronts, it’s the addition of a strong food scene that makes it a standout.

And it’s not all white tablecloths and perfectly plated dishes. They have that, for sure, but there are also plenty of authentic touches for the full edible experience.

Let’s start with my favorite: El Farallon. The ambience alone was enough to sweep me off my Huarache loafers. Nestled alongside the rocky hill (same one that required a tunnel to access this prime coastal location), the waves crash just feet below your table—delicately lit by lanterns. Live music waifs in the background as you dine on the fresh catch of the day, proudly displayed and explained as you enter the venue.

But before you even begin your meal, I suggest stopping at the Champagne Terrace for a tasting with the resort wine director. Our bubbles were thoughtfully paired with various artisan salts for a

totally unique experience. I was happy to enjoy a reprieve from the tequila.

Designed in the style of an authentic Mexican hacienda, Don Manuel´s is the signature restaurant at the Resort at Pedregal. Executive Chef Gustavo Pinet spearheads the venue, which serves breakfast and dinner daily based on local, organic products grown specifically for the restaurant and prepared using old-world techniques in a modern setting. Live music is certain to accompany your tasty dinner each evening as well.

Lucky guests who book one of the six itineraries in the Beyond the Beach ~ Baja Luxploration program are in for a treat. After a hearty hike, local legend Doña Luz will demonstrate tortillamaking for endless quesadillas with Rancho El Refugio ecological reserve as the rustic backdrop.

There are plenty of other bucket list-worthy outings to consider, including sunrise stand-up paddleboarding on the Sea of Cortez, day trips to Santiago and Todos Santos for a famous margarita and a private yacht tour exploring Espiritu Santo Island. But the one that everyone still talks about is swimming with whale sharks, which slowly meander within the Sea of Cortez part of the year. Unlike many of the sharp-toothed species, whale sharks feed on plankton … so no need to worry that you’ll be today’s main course. ■

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Fire &Ice So hot, they’re cool. Try your hand at some desserts inspired by summer’s heat, with just the right amount of chill.

WRITTEN, PRODUCED & STYLED BY KARA MICKELSON PHOTOGRAPHED BY SHANE O’DONNELL

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Fiery Dragon Passion Fruit Pops with Ginger & Serrano Chili

Offset the summer heat by adding spicy ginger and chili to fruit pops.

A colorful crowd-pleaser with just a little kick.

Serves 4 to 6 3.5 ounces unsweetened frozen purple pitaya (dragon fruit) puree 3–4 ounces unsweetened frozen passion fruit puree (without seeds) ¾ cup nonfat Greek yogurt Ginger Serrano Syrup (recipe below) Defrost fruit puree and pour into separate containers if making layers or mix for a blended pop. Reserve space to add ginger syrup. Add ¼ cup or more of syrup to each fruit puree. Check desired sweetness and heat; adjust as needed. Add ¼ cup of ginger syrup to ¾ cup of Greek yogurt. Add enough syrup to create a thin, pourable liquid.

GINGER SERRANO SYRUP 1 cup granulated sugar ½-inch piece fresh ginger root, peeled and sliced 1 cup of water 3 small slices from 1 serrano chili pepper Place sugar, ginger and water in a saucepan. Bring to a boil. Simmer until sugar is dissolved. Cover and let steep for 5 minutes off heat. Add a few slices of serrano pepper, using more or less depending on desired level of heat.

Syrup will get spicier as the chili steeps.

Start with 2 to 3 slices and increase as desired. Reserve and chill. Can be made several days in advance. Fruit will sink to the bottom.

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Boozy, smoky, adult-style banana sundae is better than a hot summer night out!

Serves 4 1 pint vanilla ice cream smoked ( use technique in jubilee recipe) 4 tablespoons unsalted butter ¼ cup granulated sugar ½ teaspoon ground cinnamon pinch ground nutmeg 1 ripe banana, washed, peeled and halved ½ cup dark rum 2 tablespoons banana or hazelnut flavored liqueur ½ cup coconut palm sugar chocolate toffee, broken into small pieces Brûléed Bananas (recipe follows) whipped cream

Put 2 scoops of ice cream in each (freezersafe) serving dish and place in freezer.

Melt butter in saucepan over medium heat. Add granulated sugar and spices. Heat until sugar combines with butter. Lower heat as needed as not to burn. Add banana and liquor. Off heat, use a match to flame.

Slowly rotate saucepan until flame dissipates.

Remove banana and discard or break down with a spoon. Add hazelnuts. Reserve sauce off heat.

Remove pre-scooped ice cream from freezer. Drizzle with sauce (warm up if needed), sprinkle with coconut sugar, toffee, brûléed bananas and whipped cream.

BRÛLÉED BANANAS 2 ripe bananas, washed, cut in half and then cut lengthwise into halves (2 per serving) 3 tablespoons granulated sugar Place bananas on a sheet tray and sprinkle with sugar. Torch to caramelize.

Smoky Banana Flambé Sundaes with Hazelnuts, Whipped Cream & Toffee

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Hickory-Smoked Cherry Matcha Jubilee Smoky matcha green tea ice cream and brandysoaked cherries add intriguing depth of flavor and a new twist on a summer dessert favorite.

Serves 4 EQUIPMENT: • smoker (gun or cold box) 1 pound ripe red cherries, washed and pitted 1 pint matcha green tea ice cream 1 tablespoon unsalted butter ½ cup granulated sugar 1 lemon, zest and juice, seeds removed ⅓ cup Kirschwasser (cherry brandy) whipped cream Place cherries in a large freezer bag and seal, leaving a small opening for the nozzle of a smoking gun (filled with hickory chips).

Or place directly in a cold smoking box. Follow manufacturer’s instructions.

Smoke for 5 minutes.

Remove lid from ice cream and place in the freezer bag or box with the cherries. Smoke for another 5 minutes. Can be smoked up to 2 days in advance. Scoop ice cream into freezer-safe dishes and place into freezer until ready to serve.

Melt butter in a medium saucepan with a heatproof handle. Add sugar, lemon juice and zest. Heat over medium heat until sugar melts. Lower heat if needed to prevent sugar from burning. Remove from heat, stir in liquor and light with a long match. Slowly swirl cherries until flame subsides. Let sauce cool until warm but still pourable. Reheat briefly if needed before serving.

Sauce can be made up to 2 days before.

Top smoked matcha with cherries. Drizzle with sauce and add a dollop of whipped cream and cherry on top.

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h o m e

wa r e s

+

d e s i g n

AU G U S T 8 3 7

P A C I F I C

C O A S T

s t u d i o

2 0 1 7

H I G H W A Y

|

H E R M O S A

B E A C H

Every summer cloud should have a rainbow.

Toasted meringue and vibrant sherbert dazzle in this haute cone.

Makes 4 EQUIPMENT: • kitchen torch • piping bag and decorative star tip • large ice cream scoop • holders for cones (tall glasses or vintage milk bottles will work) WHAT YOU’LL NEED: • waffle cones • rainbow sherbert or assorted ice cream • crushed cookie crumbs, such as chocolate wafers or butter waffle cookies • meringue (recipe below) Pre-scoop the rainbow sherbert to a size that will fit the top of the cone. Coat bottom and sides with crushed cookie crumbs. Place on a wax paper-lined sheet tray and freeze solid. Place cones in glasses exposing the top of the cone.

Transfer meringue to a piping bag fitted with star tip.

Pipe meringue on inside rim of cones to create a seal for the scoop. Top a single cone with ice cream scoop and pipe meringue in a circular pattern until scoop is completely covered. Cover all ice cream to protect from torching.

Torch meringue and serve immediately, or quickly transfer to the freezer and repeat with the remaining cones. Cones can be decorated 30 minutes to 1 hour in advance.

MERINGUE ¼ cup granulated sugar ¼ cup water 3 egg whites, pasteurized 1 teaspoon cream of tartar flavoring extract or oils: vanilla, marshmallow, etc.

1½ to 2½ cups powdered sugar, as needed Whisk granulated sugar and water in a saucepot and bring to a boil. Remove from heat. Meanwhile, place egg whites in a mixing bowl and whisk until frothy. Add cream of tartar and continue whisking until stiff peaks start to form.

Place sugar and water mixture back on burner and heat to a boil. Continue to cook for 5 minutes. Mix meringue and then carefully pour liquid sugar mixture into meringue (avoid pouring onto whisks) and beat until combined, thick, bright white, smooth and shiny.

Add flavoring.

Slowly add 1/3 of the powdered sugar and continue to whisk. Repeat steps until sugar is mixed in and meringue is thick and firm. Use up to 2½ cups of powdered sugar.

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Cheese Whiz A French-born Palos Verdes resident follows in his late father’s footsteps and creates a goat cheese empire along with the help of his own family.

WRITTEN BY JENNIE NUNN | PHOTOGRAPHED BY SHANE O’DONNELL

Twenty-eight years ago Arnaud Solandt, president and cofounder of Montchevre Goat Cheese, scoured every imaginable inch of the country in search of the perfect location to establish a goat cheese plant.

“I came across an abandoned, 4,000-square-foot cheddar plant in Preston, Wisconsin, and a small goat dairy co-op that would sell milk to us,” says the Palos Verdes-based resident, who grew up in Montauban—a small town in Southwestern France. “We started by making three products with two employees in our little plant. Today we have over 400 farms, manufacture more than 50 different goat cheese varieties and are the leader in the U.S. goat cheese market.”

But Arnaud’s journey didn’t come without a series of life challenges and hardships. “I really did not know I would end up in this industry,” he recounts. “I did not have a very clear career path. Maybe business or architecture? However, life took me on this unexpected path.”

A little more than two years after moving to the United States with his family, Arnaud’s father was killed in a car accident. At the time Arnaud was attending community college to hone his English skills with a plan to attend a four-year college or university.

“My father was importing French cheeses, and I had to take his job to help provide for my family,” he explains. “A few years later the EU was threatening to place tariffs on imported cheeses, which got me thinking, ‘Why not make my own cheese in the U.S. to avoid this?’”

The family-owned company—now located in Belmont, Wisconsin— has grown to 300 employees and 400 individual family farms. “I love working with our farmers to create a strong network of sustainable goat dairy farms, and our farmers are in part what makes us successful and separates us from the rest,” he says.

He has also modified some of the French cheeses and introduced 50 variations of goat cheeses in flavors including pomegranate, apricot and sage, candied cranberry, honey, lemon, and fig and olive. “I love to adapt French cheeses so that they appeal to the American palate, and through the years we’ve added a vast variety of flavors to our cheeses so that Americans wouldn’t be intimidated by the product.”

Arnaud believes another success factor for the company is his own family. His wife, mother and brother have all worked for the company, and his daughter, Melanie Considine—Montchevre’s marketing manager—joined the team in 2012. Her husband, Pat, also works on the Montchevre sales team.

“Growing up, I was pretty embarrassed by the fact that my parents were French with heavy accents and had a goat cheese company,” Melanie says. “It really sounds crazy now, as I couldn’t be more proud of everything that they have accomplished. People didn’t eat goat cheese the way they do now, and I was being ridiculous in wanting to be like everyone else.”

Melanie, who majored in communications at St. Lawrence University, started by learning the basics of day-to-day company

operations, processing purchase orders, and responding to customer calls and emails before carving her role in marketing. “My dad’s dedication to his farmers and his employees—as well as his commitment to a high-quality product—has changed the goat cheese game. People are eating more goat cheese than ever in the U.S., and Montchevre is the largest goat cheese manufacturer. How could I not be proud?”

This year the company—whose savory, non-GMO selections span goat milk cheddar sticks, a 4-ounce fresh truffle log, sundried tomato basil crumbles and goat milk blue cheese—introduced a 5.5-ounce creamy goat milk brie housed in a rustic, farmhouse-like wooden box.

“Being innovative and coming up with new products for American consumers to enjoy is what I love most,” Arnaud adds. “Some people have a misconception about goat cheese and think that they don’t like it. When those people try our product and like our cheese, it really makes my day.” ■

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Special Tea From celebrated traditions to endless health benefits, teatime is now.

WRITTEN BY JENNIE NUNN

There are more than a few reasons why tea—a beloved beverage and cultural custom—is worth talking about. “Tea is the world’s most popular beverage after water,” explains Maranda Barnes, director of corporate communications and cofounder of Singapore–based luxury tea brand TWG Tea Company. Her firm recently opened its North American flagship: TWG Tea Salon & Boutique in Vancouver, Canada.

“Production numbers 4 million tons every year,” Maranda says, “and at the latest count 15,000 cups are drunk every second all over the world.”

Tea has always been a noble product that has shaped landscapes and geography, cultures and traditions, destinies and desires. Through the years various tea cultures grew, and the concept of afternoon tea became popular throughout Europe in the 1970saccompanied by an assortment of scones, muffins, jams and clotted cream.

Today tea appreciation has become an institution on its own, with well-traveled customers demanding better quality teas and experience. Steve Schwartz, founder of Los Angeles–based tea importer and wholesaler Art of Tea, believes that one of the most important aspects of tea is simply the mindful act of preparing a cup of tea.

“One of the major benefits of tea is the preparation,” he shares. “A lot of people talk about the health benefits, and

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frankly the scientific community has done a phenomenal job of highlighting all the health benefits as far as fighting cancer, heart disease and a number of other ailments such as digestion and weight loss. But I’d say probably one of the major benefits is that mindful act preparing a cup of tea—from getting the water ready, to knowing what water you’re using, to selecting the leaves, pouring the water over the leaves and just being really mindful in that process.”

Steve creates signature tea blends for restaurants and hotels such as Hotel Bel-Air and has just launched an iced tea starter kit and biodegradable filter bags for loose-leaf tea on the go.

“We are so distracted in our world today with technology and with all these other things, and the real benefit is just putting your energy and mindfulness into the cup—and in turn you’re drinking that cup. It’s this circular action that creates this level of intention that’s really beautiful and spills over to the rest of your day. It’s often so overlooked.”

He continues: “A little secret that most people don’t realize is that that white, green, oolong and black tea all come from the same evergreen shrub, called Camellia sinensis. Most people think, ‘Oh, green tea comes from the green tea plant, and black tea comes from black tea plant,’ but in fact, you can find basically the same health benefits in green tea as you can in black tea.” ■

Talkin’ Tea BLACK TEA Common Uses: Decreases diabetes risk, promotes stronger bones, helps increase energy and promotes lower stress MARANDA BARNES: Our teas, such as our 1837 Black Tea or Singapore Breakfast Tea, may also improve digestion and drain the body of excess fluids. It is also very effective against bodily fatigue.

STEVE SCHWARTZ: Our Classic Black won best iced tea in the world at the World Tea Expo, and we put a blend of South Indian teas and Yunnan in Southeast China. We blend these two black teas together, and it’s all organic, and you end up getting this bright, brisk flavor with this really clean molasses-type finish to it. It’s the perfect iced tea. It’s really great; a lot of hotels and restaurants that we work with end up using this as their iced tea. One of the added benefits is that there are slightly more tannins within black tea, so after you have a meal that’s heavy in grease and oil content, black tea is great to aid in digestion.”

GREEN TEA Common Uses: Improves brain function, boosts short-term metabolic rate, reduces risk of cardiovascular disease MB: Our signature Silver Moon Tea or 1837 Green Tea is especially recommended for pregnant women, as it increases the intake of zinc and vitamin C. It also has antiinflammatory and antioxidant properties.

SS: We carry a green tea called Eisai’s Choice Sencha that’s used in Zen monasteries throughout Japan as a focus before meditation. So before they get into this deep state of mindfulness, they will enjoy a cup of Eisai’s Choice Sencha and they are able to sit for an extended period of time and be very alert and mindful. Many people work sitting at their desks, and they need to be very mentally clear and sharp.

Green tea is one of those things that can really help get them there.

RED TEA Common Uses: Helps with headaches, asthma, insomnia and allergies MB: Red teas such as our Red of Africa Tea or Eternal Summer Tea, which is from the rooibos plant in South Africa, 100% theine-free, contains a high level of antioxidants and is very rich in vitamin C, mineral salts and proteinmaking it ideal for both children and pregnant women.

SS: The roobois tea is caffeine-free and has this kind of bourbon, thick, full-mouth feel. We do a number of rooibois blends, including chai. We don’t believe in decaf black tea, because it goes through a chemical process. If you still want that robust flavor (like a black tea), use a really short steep time if you’re sensitive to caffeine.

AUGUST 2017 | SOUTHBAY

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It Takes a Village Oceans away in a small African village located between the Congo and Tanzania, South Bay native Krystal Lin volunteered for a two-year humanitarian journey with the Peace Corps—a lifechanging experience that shaped her perception of agriculture.

WRITTEN BY DIANE E. BARBER PHOTOGRAPHED BY STEPHAN COOPER & KRYSTAL LIN

In today’s world, the thought of anyone electing to leave the comforts of home and a privileged California coastal lifestyle to live without family, friends, electricity, running water, a car, stores, access to the internet and other modern-day conveniences is unfathomable to most people. Yet Krystal Lin’s soulful calling to serve others and to make a difference in the world overshadowed the life she was accustomed to.

She enlisted in the Peace Corps in 2015 after earning a bachelor’s degree in environmental economics at UC Berkley and a master’s degree in sustainable agriculture at Göttingen in Germany. “I wanted to join the Peace Corps because I was looking for in-field, grassroots experience with a focus on community building and empowerment through food and farming,” she says.

Following 10 weeks of basic Bemba language training, Krystal arrived at the African village of Mfuba to assist and live with roughly 1,000 indigenous villagers as the sole Peace Corps volunteer for a two-year stay. As a single, childless woman, her presence initially raised eyebrows and she was received with warm skepticism.

“The men were often easier to work with because they were eager to learn. There was equality

in the terms of gender roles in the farming fields, but there was a patriarchy socially and psychologically,” she says. “Women were submissive in marriage and were responsible for the children and food processing. Men were basically responsible for building and land preparation. Children also worked in the fields at any age they were willing to go and could carry a hoe.”

Krystal had to quickly adapt to surviving with the basics and living off the land. Bathing was done from a bucket with water drawn from a well. The night skies were illuminated by the stars and large communal campfires. Solar lanterns replaced flipping a switch to light the way in the dark. She slept on a bedframe and mattress covered by mosquito netting that she brought from town.

“I wasn’t supposed to live on the concrete and mud floor because of spiders and other critters,” she recalls. “I could shower every two to three months at a lodge when I went to the nearby capital of Kasama.

Internet service was very random and depended upon the clouds.

People climbed trees and hills to try to get a connection!”

Her Peace Corps mission was to provide the village with technical knowledge and assistance with food production. “It was all about food and its availability, accessibility and cooking it in ways to

greens including rape (a green leafy vegetable similar to Swiss chard) and mustard greens, tomatoes, onions and beans—a dietary staple.

“In addition to the produce, the villagers ate the greens from all the garden and field crops, pumpkin leaves, sweet potato leaves, etc., either raw, dried or pounded with peanut flour and cooked with other food like a stew,” Krystal says. “They ate everything that was available—including caterpillars during the winter months that were first dried in a pit of hot charcoal and later cooked in oil. They tasted dry, chewy and brown!”

She continues: “The first meal of the day was usually between noon and 3 p.m., and dinner was between 6 and 9 p.m. after working in the fields and before sleeping. Just about everything they ate was boiled, and they rarely had sugar.”

During Krystal’s second year in Mfuba with her adopted village dog, Django, by her side, she worked with about 20 men and women to start the first grassroots beekeeping project as a supplement to the villagers’ income. “Farmers made beehives by hand with local materials,” she says. “As each farmer built hives, they continued learning about bee biology, forest conservation, processing of honey and wax, and marketing. The main incentive was the promise of small business

“They ate everything that was available—including caterpillars during the winter months that were first dried in a pit of hot charcoal and later cooked in oil. They tasted dry, chewy and brown!” improve community health through nutrition,” she shares. “The big projects that I worked on were small livestock and poultry rearing and beekeeping, which were made possible through a grant from the Feed the Future initiative for ending global hunger. We bought chickens, rabbits and guinea pigs—the village’s favorite source of protein. After the animals were procured and a breeding program was developed, 27 people agreed to take care of the beginning stock.

The goal was to reproduce enough so that the caretakers could take animals to breed at home.”

Krystal also helped diversify produce gardens in the village using wetlands and handmade wells for irrigation on the farms. “In addition to local foraging that depended upon the seasons, the people farmed crops full-time by hand without cows and horses. The strategy was to promote conservation farming that protected the natural resources,” she says. “The Peace Corps’ role in farming is delicate because we do not want to intervene and disrupt the stability of their livelihoods.

On small plots of land, they learned to use less labor and fertilizer, protect the soil, water sources and conserve the natural environment.

Typically they lit fires to clear the fields, but they learned not to burn and to mulch instead.”

Staple crops included corn, millet, cassava (the source for tapioca)—which is pounded into flour—and a grain called sorghum. Other field crops included peanuts, sweet potatoes and pumpkins, garden

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while protecting their forests and something sweet to eat at home.”

At the end of her two-year contribution to the village, Krystal returned home along with Django in April. She reflects on her African experience with profound insight.

“Life in rural areas is centered around food,” she explains. “From that we can see how people adapt to the environment and live without much money. This is probably how people lived centuries ago, and there are still people living that way today who have never been exposed to other cultures. In Mfuba’s farming community they sold corn to the government, and extra money was used to buy sugar, oil, salt, soap, clothes, shoes and pay for school fees. Since the beginning of time agriculture was at the heart of civilization, and reducing this relationship to restaurant reviews on Yelp does not honor that. In the big picture what really ties us together simply is food. If everyone would practice that, people would be so much happier.”

With her sights set on continuing her work in the U.S. or abroad with the government or organizations that focus on sustainable sourcing, Krystal and Django are adjusting to life in Palos Verdes while looking forward to their next adventure together. “I am staying open-minded to all of the possibilities of learning something new and continuing to work with food and farmers.”

For more information about volunteering for the Peace Corps, visit peacecorps.gov. ■

HOME AGAIN

Krystal and her adopted village dog, Django

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With courage and persistence, a local woman overcomes a difficult childhood to find family and success in Palos Verdes.

WRITTEN BY DIANE E. BARBER PHOTOGRAPHED BY STEPHAN COOPER

W

ith unwavering determination, optimism and a love of food that was realized in the wake of a very difficult childhood, Jocelyn Lopez followed her heart and an epicurean journey that eventually led to her opening the new Lunada Bay Market & Deli in Palos Verdes.

In the face of adversity, many of us have heard our mothers and grandmothers counsel, “When life gives you lemons, make lemonade.” That cliché could have been written expressly for Jocelyn, who received a very large serving of lemons as a child. This is hard to believe given her engaging and vivacious personality.

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I cook all of the boys’ meals from scratch and never fed them anything out of a jar when they were babies.

They have never been to McDonald’s.”

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Jocelyn grew up in St. Louis, Missouri, with an older sister and younger brother. Her father worked night shifts as a butcher, and her mother cleaned houses to help support the family.

When Jocelyn was in elementary school, her mother was diagnosed with cancer—which drastically changed the course of the family’s life.

Jocelyn and her siblings suddenly had to figure out how to put meals on the table, and her mother often took her out of school to help with housecleaning jobs.

“My mom was in and out of the hospital a lot when we were little. She was a very proud and independent woman, and when she learned that she had cancer, the lack of control and helplessness of it all was hard for her to deal with.

My sister went to work with her occasionally, but I went most of the time. I think my mom felt comfortable pulling me out of school because I had really good grades,” recalls Jocelyn.

Prior to her mother’s illness, Jocelyn spent time helping her in the kitchen. “My mom loved to cook. She would have me peel garlic or roll lemons, and we would always complete our creations with our secret ingredient: love,” she shares. “I started cooking myself when our family challenges came up. I tried to remake her recipes, though they didn’t come out that great at first. In fact they were pretty bad, but I kept trying. I soon realized that simple, whole foods worked best for any recipe—stirred with a little love, of course.”

Jocelyn also started a garden in the side yard of the family home. “I remember the first time that seeds that I planted from a tomato grew,” she recalls. “I was so excited that I started to plant everything.

One time I even planted a chicken bone to see if it would grow too!”

Her mother passed away when Jocelyn was in high school. In 1990 she left for Loyola University in Chicago to major in literature and education. “I worked as a server and in banquets at a luxury hotel for extra money, and I remember thinking, ‘Oh my gosh, this is really fancy food!’”

She continued working in the hotel industry after college and became enthralled with high-quality food and fine dining. She took cooking classes and collected cookbooks to further her culinary education.

In 1998 Jocelyn visited a friend in West Hollywood and decided to move her hospitality career to California. In 2004 she relocated to the South Bay to be close to the ocean. She married in 2005 and had two boys who are now 8 and 5.

“I cook all of the boys’ meals from scratch and never fed them anything out of a jar when they were babies,” she says. “We went to farmers markets, and I steamed and blended their baby food.

They have never been to McDonald’s.”

Jocelyn’s passion for exceptional food and the Palos Verdes community—along with her desire to be close to home—were the driving forces behind her opening the Lunada Market & Deli on Palos Verdes Drive West this summer.

“I originally wanted to open a smoothie and fresh-pressed juice bar,” she says. “But a mentor of mine said to me, ‘You can do more! Have you ever thought about a market?’ The timing was great because Fresh & Easy was going out of business.

I began researching and exploring other small markets and soon realized that this is what I really wanted to do.”

The inviting, new, upscale market boasts a complete kitchen and offers one-stop shopping for natural whole foods, select wines and specialty items with a hint of Napa Valley. “We have imported gourmet items and a lot of local fare. We also carry as many sustainable products as possible from local farmers, which is easy to do because we live in such a great location in the Sunbelt.”

With the market doors now open, Jocelyn has her sights set on phase 2 of the opening and is looking forward to having the kitchen fully operational with daily breakfast, lunch and dinner selections by the end of the year. ■

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Gut Instinct

Along with her husband and best friend, a Torrance– based entrepreneur pioneers a kombucha company and promotes a healthy lifestyle ... one bottle at a time.

WRITTEN BY JENNIE NUNN PHOTOGRAPHED BY MONICA OROZCO

For Daina Trout, CEO and cofounder of HealthAde Kombucha, the idea to bottle her own recipe for kombucha—a fermented tea with probiotics—and launch a full-blown company five years ago began with self-made labels, $100 in $1 bills and 10 cases at a farmers market in Los Angeles.

“I found myself climbing the corporate ladder of a pharmaceutical company and feeling unfulfilled,” says Daina, who studied pre-med at Georgetown University and earned two master’s degrees in nutritional biochemistry and public health from Tufts University. “There was a voice within telling me to start something [some people call this the perfunctory entrepreneurial itch or calling], and soon it was so loud there was nothing I could do but listen.

I wanted to do something big. Something game-changing.”

Daina, born to Lithuanian parents and raised in Calgary, Alberta, and Potomac, Maryland, started an entrepreneur club with her husband, Justin, and best friend, Vanessa Dew. Soon they realized the impetus for the company was in the kombucha in the glasses on the table in front of them.

“We only had a few hundred bucks, so a lot of ideas got crossed off the list,” recalls Daina, who admits she received repeated compliments on her fizzy concoctions from friends and family, which only further reinforced the business idea.

She continues: “At Tufts I fell in love with fermented foods and learned how to make kombucha. Fermented foods like kombucha are naturally rich in probiotics and healthy acids. Our gut should have lots of organic acids and probiotics to run normally. In fact, there

should be more in each of us than there are stars in the Milky Way.” Now with a new brewing facility in Torrance and distribution in 7,500 stores, the company offers a slew of handcrafted, cold-pressed, bubbly probiotic teas in a variety of flavors including California grape, beet, Pink Lady apple and pomegranate. Their “Super-Teas” are packed with botanical superfoods and raw organic kombucha, such as Sweet Thorn with hawthorn berry, mangosteen and pink rose.

“I love the pomegranate Health-Ade kombucha,” shares Daina of her favorite flavor, which she drinks every day. “We flavor with the highest quality ingredients you can find, like coldpressed juice from organic produce. And my favorite farmer in the whole wide world is Papa Gene of Organic Etheridge Farm in Dinuba, California. He even sings to his plants. I’m really proud that he grows our pomegranates.”

Daina and her team—now expanded to 103 employees with an expected sell-rate of approximately 2 million cases this year—is hard at work on new flavors (think coffee and matcha kombucha), as well as potential collaborations with bars and restaurants for kombucha kegs. And despite hard work and long hours, Daina hasn’t regretted her career decision for a minute.

“There is no reason that fake, mass-produced and sterilized foods need to hold #1 anymore,” she explains. “I knew how to make the best kombucha, and I wanted to share that with the world. I also had something to prove. There was a leader within me that needed to come out and have some stage time. I have a long way to go still and learn every day, but I’m very happy. I’m full.” ■

I knew how to make the best kombucha, and I wanted to share that with the world.”

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Love in a Bottle A Redondo Beach wine bar swirls up romance for a few lucky locals.

WRITTEN BY DIANE E. BARBER PHOTOGRAPHED BY STEPHAN COOPER

A hand-painted message that conspicuously adorns a wall at Friends of the Vine speaks to the essence of the unique upscale wine store that is nestled in the heart of Riviera Village: “There are no strangers here. Only friends you haven’t met.”

Fred and Tracy Eguchi, who opened the doors to Friends of the Vine in 2001, offer boutique wines and small productions from all over the world, priced from $7 to $2,000 per bottle. “The concept was my wife, Tracy’s,” shares Fred. “She thought since wine loves company and people love to converse over wine, we should create a place for that. We love bright people and intelligent conversation! We didn’t want a restaurant or a typical bar with a television.

We wanted a high-end specialty wine shop with a wine bar that would be a neighborhood gathering place.”

Mission accomplished. Friends of the Vine is a sophisticated, one-of-a-kind local watering hole where old friends get together while exuberantly pulling newcomers in to their

colorful conversations and laughter. New friends often become old friends, and some friendships kindled in the inviting living roomstyle setting have become marriages.

Such was the case for Fred’s golfing pal and Heaven Hill Distillery rep Bill Karl and his wife, Marsi. “I was in the wine business at the time, and Marsi and I were both regular customers,” says Bill. “We were friends for about eight years, and I always had a crush on her. In 2012 her roommate called to tell me she was single. We started dating, and it was great that we already knew each other so well.”

The couple dated for a year and a half and then got married. “We heard that Fred (an ordained minister) performed marriage ceremonies for other people, so we decided to have him marry us too,” says Marsi with a smile.

A chance meeting at Friends of the Vine also led to a 2012 wedding at Terranea for Castle Rock Winery founder, Greg Popovich, and his Brazilian bride, Adriana. Though Fred

did not officiate, he proudly credits the Eguchis’ establishment for the marriage.

“I was in the right place at the right time,” says Greg. “Friends of the Vine has a relaxing atmosphere, and I felt comfortable going there alone during my divorce. One night I joined a group of people that included Adriana’s roommate. We talked for a while, and she called Adriana and convinced her to stop by. When I met her, I felt alive again!”

Adriana laughingly reminisces about their encounter, “After I got there, he asked me to go to dinner. I said, ‘I don’t even know you!’

He gave me his business card, but I said, ‘Let me see your driver’s license!’ He showed it to me and I showed it to my roommate, and I jokingly told her, ‘If I disappear, then you know where to find me.’

The moment we met he had it all figured out.” They had dinner at a nearby restaurant, the planets aligned as the saying goes, and they were married two years later.

“We have been very fortunate to have really good people come through our doors. We are the type of business that should have gone out of business during the last recession. But because of friends supporting us, we prospered and are still here. We have not forgotten that,” says Fred. “One of the things that I love most about our place is that over the past 16 years, our customers have become one big extended family—especially our usual suspects!” ■

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But beyond the shopping, Hong Kong is an epicenter for food … and the number of Michelin Star restaurants in one concentrated area is proof of that. With such high standards all around, chefs are stepping up their game and presenting menus that could be hung on a gallery wall—pure extravagance and beauty. Even the neighborhood restaurants— including the ones that have been there for generations, frequented by locals— are worth your time and dollars.

Hong Kong isn’t just a stopover city on your way through Asia. It’s a destination of its own, and one you should really prepare yourself for … and also come hungry for.

STAY. EAT. REPEAT. Many of Hong Kong’s best restaurants can be found in the city’s best hotels … five-star service with five-star dining, and in some cases Michelin stars too.

Tosca at The Ritz-Carlton

Prepare for eclectic eating in one of Asia’s most diverse and delicious destinations.

WRITTEN BY DAVID DURAN

Hong Kong is a city full of indulgences, as evident by their impressive skyline—architects keep going higher and higher, creating over-the-top steel masterpieces. In this massive metropolis that makes New York City look small in comparison, visitors are being spoiled with world-class, high-end shopping literally on every corner, inside every mall and within most five-star hotels.

It’s easy to get turned around in the city if you are using designer name storefronts as a reference. It’s also an entertaining game to try to count how many Louis Vuitton stores you can see in one day of walking around the city center.

High ceilings, majestic chandeliers and stately fountains dominate this stylish dining room. Tosca’s innovative Italian menu features thrilling interpretations of the region’s notable cuisine as well as improved favorites.

This is one of the many options inside the Ritz-Carlton, all of which rival one another.

For after-dinner drinks, head upstairs (via elevator) to the world’s highest bar—way up in the clouds—for a spectacular view of the city (clouds permitting) as well as an ambience that’s incomparable. OZONE is the most celebrated rooftop sky bar in Hong Kong.

Level 102, International Commerce Ctr., 1 Austin Road West, Kowloon

Lung King Heen at Four Seasons The world’s first Chinese restaurant to be awarded the coveted Michelin three-star rating is located in one of Hong Kong’s favorite hotels (which also has one of the most amazing rooftop pools, with views of Victoria Harbour). Executive chef Chan Yan Tak leads the operation, including a team of regionally renowned chefs. Using the freshest local ingredients, Chef Chan expertly combines textures and flavors with his

creative presentations that will satisfy even the most sophisticated taste buds.

8 Finance Street, Central

Felix at The Peninsula Hotel Located within one of Hong Kong’s most prominent locations—inside the city’s oldest and most glamorous hotel—Felix offers spectacular views of Victoria Harbour, Hong Kong Island and Kowloon. Renowned avant garde designer Philippe Starck is the mastermind behind this gem, inside The Peninsula tower on the 28th floor. Chef Yoshiharu Kaji pushes boundaries and shocks both the taste and visual senses with his creations.

Salisbury Road, Kowloon

KITCHEN at the W Hotel This stylish and welcoming bistro was inspired by the world of Alice in Wonderland, and it truly is magical.

Expertly led by culinary director Alain Allaire, this place is best known for its buffets: breakfast, lunch and dinner (although there is an à la carte menu as well). Bubbly Sunday Brunch is among the most popular of the buffets, as the seafood selection is drool-worthy and Veuve Clicquote Yellow Label Champagne is free-flowing.

1 Austin Road West, Kowloon Station, Kowloon

Amber at The Landmark Mandarin Oriental One of the most visually impressive dining rooms in the city, the contemporary interpretation of French cuisine led by culinary director Richard Ekkebus has earned various awards—including two Michelin stars and #20 on The World’s 50 Best Restaurants List 2016. Chef Ekkebus uses his classical training and creativity to invent dishes that will please even the fussiest of jaded palates. The combination of the restaurant’s cutting-edge style with inventive lighting provides a oneand-only setting for Amber’s coveted cuisine.

The Landmark, 15 Queen’s Road, Central

Captain’s Bar at the Mandarin Oriental Hong Kong’s favorite watering hole for

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decades—50 years, to be exact—is almost as famous as the hotel itself. The cozy and classic bar rewards its regulars with engraved silver tankards used to drink Captain’s Bar Beer

by Young Master. But while sipping on this epic local craft beer, enjoy the lamb samosa and chicken tikka makhani—two staples of the bar which pair perfectly with the beer.

5 Connaught Road, Central

T’ang Court at The Langham Only four Cantonese restaurants in the world are recipients of the Michelin three-star rating, and T’ang Court is one.

Reflecting the timelessness of China’s golden age, the restaurant’s décor is represented by lavish furnishings amidst authentic Cantonese culinary masterpieces. This legendary restaurant will satisfy every craving while creating new food taste desires.

8 Peking Road, Tsim Sha Tsui, Kowloon

CAN’T-MISS LEGACY OPTIONS Sometimes going old school can be beneficial, especially when it comes to these three coveted spots.

Kung Lee Sixty years later and three generations deep, this unsuspecting corner store quenches the thirst of locals while never making any effort to change—as they are ever so in demand.

Taking pride in hand-making their sugarcane juice each day, Kung Lee also tempts their loyal customers with gelatin-like squares of sugarcane juice—so popular now that Uber Eats stops by multiple times per day to deliver the squares around town.

60 Hollywood Road, Central

Tai Cheong Bakery Established in 1954 and now a popular chain,

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this brand is a Hong Kong staple when it comes to desserts. The traditional bakery is best known for its egg tarts, and it arguably produces the best tarts in the city—garnering multiple #1 spots on lists from local and international media. Egg tarts are among the top five most popular snacks in Hong Kong, so earning the reputation of having the best isn’t something they take lightly.

35 Lyndhurst Terrace, Central

Lan Fong Yuen Founded in 1952, this is one of Hong Kong’s most historic cha chaan tengs (tea restaurants). It started out in the style of a dai pai dong—an open-air food stall, which is increasingly rare now in the city. Its main operation is inside a building, but its classic green stall is still preserved and visited by crowds of loyalists and spectators each day.

Lan Fong Yuen is said to be the origin of classic local beverages yuan yang and stocking milk tea.

2 Gage St, Central

HIP HANGOUTS IN OLD TOWN CENTRAL Old Town Central, which really isn’t a district but more of an area with imaginary borders, lies in the heart of central Hong Kong. Its mixture of old and new is carefully scattered throughout.

Reserva Ibérica Because who doesn’t love perfectly cured ham? The founder, Manuel Lopez, grew up in a family that lived and breathed ham—as in they had a retail shop, so he learned all the ins and outs. He’s taken all that soaked-up information and brought it to Hong Kong.

An expert in the selection process, he only picks the most premium quality ham and oversees the curing process that uses

some of the best sea salt available. The ham shop is a fun place to experience some of the ham options.

Shop C, G/F, 15 Upper Station Street, Sheung Wan

Craftissimo It was only about five years ago that finding a decent beer in Hong Kong was something of a challenge, other than the couple of bars that sold Belgian Brews. The passion and desire to change all of that is evident in Hong Kong’s first beer shop(s). Rated “top destination for craft beer in Hong Kong” for three years in a row, Craftissimo and its 280+ types of beers from the best breweries in the world—including new local ones—may not serve food, but it does provide some really great outdoor seating where one could enjoy some cold ones and BYOF. Shop D, G/F, 22-24 Tai Ping Shan Street, Sheung Wan ■

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White Light White Night Kickoff

The South Bay’s anticipated summer event got off to a good start with a preview party at Shade Hotel in Redondo Beach.

YPPA’s 2nd Annual Casino Night

Dr. Meena Bhasin, Samir Shah, Angela Park Sheldon, Hank Sheldon

Dr. Jamie McKinnell and Clay Zachry

Matthew Marshall, Annsley Marshall, Cyndy Spierer, Joe Spierer

Britt Austin, Cody Clay, Doug Austin, Dr. Heidi Hoffman, Colleen Farrell, Danielle Boujikian

Capital Convoy Capital Convoy allows high school students, teachers, administrators and parents from throughout the Palos Verdes Peninsula Unified School District to travel to Sacramento to advocate to legislators on issues pertinent to the district.

High school students from PVPUSD at dinner with State Senator Ben Allen

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High school students from PVPUSD meeting with Assembly Member Al Muratsuchi

PHOTOGRAPHED BY DEIDRE DAVIDSON

Torrance Memorial’s Young Physicians and Professionals Alliance (YPPA) shined up their boots to raise money for the renovation of Torrance Memorial’s new Pediatric and Neonatal Intensive Care Units.

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Celebrate Wellness

Celebrating 30 years, Cancer Support Community Redondo Beach’s 21st annual Celebrate Wellness event raised nearly $170,000 in net income to benefit more than 200 monthly support programs for cancer patients and their families. More than 500 guests sampled fare from 30 of the finest restaurants and beverage companies as they strolled through the late afternoon garden party.

Portia Cohen and Andy Cohen

Peter Olpe, Adrienne Nakashima, Danielle Brown

Elise Asch, Adrienne Nakashima, Judith Opdahl, Dr. Thomas Simko, Anne Clary, LMFT, Dr. Dan Hovenstine

Dr. Wade Nishimoto, Dr. Dan Hovenstine, Scott Donnelly, Paula Moore, Brad Moore

Alicia Ramos, CSCRB participant and event speaker

Patty Parke, Claudia Levin, Natalie Muckley, Joanne Hunter, Lynn Wolf, Jim Hunter

Volunteer Honors Providence Little Company of Mary Medical Center Torrance celebrated its Auxiliary with a special luncheon honoring their service. With 750+ volunteers, the Auxiliary plays an integral role in operations at the hospital. During the luncheon the Auxiliary Board presented a donation check to the medical menter in the amount of $166,000.

Maureen Dempsey, Doris Inuma, Ginny Yamamoto

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Barbara Pederson, Mimi Case, Pam Ortiz, Joanne Peressini

Lou Knox, Marlene Young, Sr. Terrence Landini, Anne Lemaire

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Pat Georgen and Dian Darragh

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NOVAS Grand Finale

Front: Elizabeth Sun, Julia Pano, Olivia Polischek, Sophia, Chrissy Malit, Meghan Mahoney, Sophie Pillar. Back: Remo Ventura, Pete Makyrgiannis, John Galdones, Sommer DeRudder, Rhian Saunders, Matthew Lee, Darren Jeong.

2017 Walk For Life The Pregnancy Help Center held their 30th annual walk at Veterans Park in Redondo Beach. More than 200 walkers came out to enjoy fun, food, festivities and a 5K walk along the beach in support of the center and their free services to the South Bay for 41 years.

Virginia Perches, Norma D. Grove, Jeanne McLeod, Connie Liegey

Dan Thomas with a friend of the center and Dale Sheckler

Pat Akins and Ann Chorbi

Adrienne Gross and Jeanine Gallagher

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Carol Shafer and Stephanie Turner

Snow Holland

PHOTOGRAPHED BY DEIDRE DAVIDSON

At the annual Grand Finale Celebration, graduating senior NOVAS were honored for four years of service and a collective 4,500 hours to Torrance Memorial Medical Center. The NOVAS presented gift baskets to the Pediatric Unit, Neonatal Intensive Care Unit and Burn Unit, along with a $40,000 check to the Torrance Memorial Foundation.

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CLASSIC TILE & DESIGN, INC. 310.376.8024 | FAX 310.376.6887 860 Pacific Coast Hwy. | Hermosa Beach, CA 90254 classictyl@aol.com | www.classictiledesign.com

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@OurSouthbay

/OurSouthbay

PRO FILES

top dentists It’s been said, “You’re never fully dressed without a smile” … but what if your smile needs help? The dental professionals on the following pages are passionate about ensuring that you and your family look and feel your best. From preventive tips to smile makeovers, these South Bay practitioners are here for you. So flash those pearly whites and show the world your beautiful, healthy smile!

122 STEVEN K. OKAMOTO, DDS

& MICHELLE OKAMOTO, DDS

129 HUTCHINSON DENTAL

Christina L. Hutchinson, DDS

124 BEACH TEETH

Niki Maghami, DDS, MS

130 BITA DAVOODIAN, DDS

126 GIMLEN ORTHODONTICS

Amy Gimlen, DDS, MS 128 SUMMER ORTHODONTICS

Summer L. Blake, DDS, MS

WRITTEN BY LAURA WATTS PHOTOGRAPHED BY SHANE O’DONNELL & LAUREN PRESSEY

top dentists

Steven K. Okamoto, DDS Michelle Okamoto, DDS Owner & Associate 22330 Hawthorne Boulevard, Suite E Torrance 310-373-1120 okamotodds.com

“Many of our team members have been at the practice for more than 20 years—bringing a consistency to care.”

T

he dental practice of Dr. Steven Okamoto is a 2,500-square-foot center featuring state-of-the-art technology in restorative, prosthetic and implant dentistry. As part of the facility, Dental Sleep Centre of the South Bay offers treatment of sleep apnea, bruxism and other sleep disorders. Dr. Steve has been practicing dentistry for more than 30 years; he also practices in Newport Beach. He and his daughter Dr. Michelle Okamoto are both graduates of the UCLA School of Dentistry and participate in extensive continuing education in dental health.

Tell us about recent developments in the field of dentistry.

Dr. Steve: “The dental world is changing—not a subtle change but a tectonic shift created by the growth of corporate dentistry, dental technology and digital communication. Our office has responded to this shift in ways that bring a more efficient, more comfortable and more patient-centered experience. By embracing these changes, our patients are involved in their own treatment planning for both their immediate care as well as long-term oral health.”

In what ways does your team provide personalized attention to patients?

Dr. Steve: “Personalized attention vs. corporate—that is the choice many are looking at when choosing their dental health care provider. Our friendly, helpful team is going to give each patient one-on-one dialogue as they choose a time to visit and what is needed for that reserved appointment. We provide convenient hours and access, accommodating special work or child care schedules.”

Dr. Michelle: “Patients want to understand the cost and time involved in their appointment with us. We work with them creating a specialized treatment plan that estimates number and length of visits to our office, as well as itemized costs. We are also in frequent contact with their insurance company for any adjustments as treatment progresses. And most importantly, many of our team members have been at the practice for more than 20 years—bringing a consistency to care as patients continue to come in for treatment.”

How has the evolution of technology benefitted the patient?

Dr. Steve: “Many of the technologies that have existed for some time have matured, creating an environment for an even better outcome for patients. Digital radiography is much better than film, delivering images with greater speed, function and ease—and significantly

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less radiation. With 3-D imaging we can now forecast the ‘smile makeover’ before treatment begins—for example, mapping out teeth movements for Invisalign and placement and restoration of implants. Patients can see that smile that they want done even before we pick up an instrument.”

Dr. Michelle: “Digital communication. That is one of the shifts that is positively benefitting our patients—specifically creating a relationship and experience that allows patients to be more active in their dental health. Patients are using their phones to make appointments, see postop instructions and tell us how their time at our office went. Whether it is text or email, we are communicating their treatment plans, cost, insurance benefits. Another huge benefit is our ability to interface with the patients’ physicians on their medical health, which is intertwined with their dental health—transmitting X-rays, blood test results and consultation reports from other health care professionals.”

What makes your practice stand out?

Dr. Michelle: “In the South Bay area dentistry is not scarce, but a great dental experience is. We have been told time and time again—through testimonials, reviews, thank-you notes and gifts—that our office is soothing, relaxing and welcoming and that we are conscious of their comfort. But the greatest compliment is when they express their trust in our technologically advanced—yet compassionate—team.”

How do dentists and physicians work together to treat patients?

Dr. Steve: “Today, physicians are looking for assistance with dental health professionals when they suspect heart disease with their patients. This communication was unheard of even as recently as 15 years ago. Often an orthopedic surgeon will request a thorough dental examination prior to proceeding with a joint replacement such as a hip or knee.

Patients with a cardiac valve replacement will require special premedication with antibiotics prior to having various dental procedures.

In addition, some trained general dentists and prosthodontists are able to assist the oncologist when a patient undergoes chemotherapy or radiation treatment to the head and neck.

These dentists can consult and treat patients who undergo such cancer treatments to ensure that the patient is comfortable, able to eat nutritious foods to sustain physical strength and health, treat conditions that may manifest from such therapy, and institute a program to ensure that the dentition and oral tissues are not affected.”

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top dentists

Beach Teeth Niki Maghami, DDS, MS 451 Manhattan Beach Blvd.

Suite C232 Manhattan Beach 310-545-4440 beachteeth.com

“Honoring my patients’ needs and preferences is the highest priority for me.”

L

ocated in the Metlox Plaza in Manhattan Beach, Beach Teeth is a dental office is equipped with stateof-the-art equipment including digital X-ray, cone beam computed tomography (CBCT) and computer-aided design and manufacturing technology (CAD/CAM).

Prosthodontist Dr. Niki Maghami has been practicing dentistry for more than 17 years.

She earned a bachelor’s degree in biochemistry and a master’s degree in molecular biology. After completing her DDS degree from the University of Illinois at Chicago, she performed a three-year advanced prosthodontics residency and a one-year fellowship in maxillofacial prosthetic.

Dr. Maghami is particularly proud of her continued training and work educating others in the field of dentistry. From 2007 to 2011 she worked at UCLA as an assistant clinical professor. During that time, she served as chair and co-chair for pre-clinical courses while practicing at the UCLA Faculty Group Dental Practice. In 2012 she began working at Global Institute Dental Education Implant Center and at the Beach Teeth dental practice. In 2015 Dr. Maghami completed a sleep medicine mini-residency program at UCLA, and she remains a lecturer at UCLA, where she works with post-graduate residents.

What is the philosophy of your practice?

“Prevention. I know a number of my patients avoided dental visits for years because they were afraid. This approach to dental care usually results in the treatment being extensive and costly. Unfortunately, avoidance defeats prevention and performing conservative dentistry. Keeping check-up appointments is critical to early intervention. I want my patients to come to me because they want to—not because they have to.”

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as the high expectation I have for myself to offer the best care. This is an amazing time to practice dentistry!”

How would your patients describe your approach to dentistry?

“What my patients like most about me is the personalized attention I give to each individual. I am completely invested in my patients’ dental, oral and esthetic care. I take pride in the quality of the care I offer. Honoring my patients’ needs and preferences is the highest priority for me.”

What is your area of expertise?

“After dental school, I completed a three-year prosthodontics residency. Prosthodontics is a specialty area of dentistry where in-depth knowledge and experience is gained by treating highly complex dental conditions that are beyond practice of general dentistry. Thereafter, I did a one-year fellowship at UCLA in maxillofacial prosthetics, which involved treating patients with maxillofacial defects caused by either trauma or head and neck cancer treatment. My training and subsequent professional experience have equipped me to tackle a wide array of dental conditions—ranging from general dentistry to full-mouth rehabilitation. In addition, I am an expert in aesthetic dentistry, replacing missing teeth (removable prostheses such as dentures, all-on-four concept, teeth in one day and other implant restorations), temporomandibular joint disorder and sleep apnea.”

What makes you passionate about dentistry?

“Treating patients with compromised teeth and creating a new smile is what I love the most. Witnessing the instant change of their facial expressions the moment they see themselves in the mirror is the biggest gift my profession gives me.”

What makes your practice stand out?

“I work hard to practice evidence-based dentistry. This approach combines patients’ needs, clinical expertise and scientific evidence to offer patient-centered treatments. I preach the same approach to my residents. Continuing education and involvement with multiple academic societies and study clubs is the only way I can do best for my patients.”

Why is it important to build a relationship with your patients?

“As a restorative dentist, I get to know my patients really well—especially if I am doing a big case. This is crucial to the success of the treatment outcome. Trust is not something that can be gained without building a relationship.”

Tell us about recent developments in the field of dentistry.

“The CAD/CAM technology and new materials allow me to fabricate excellent restorations that provide both function and esthetics. These meet my patients’ needs as well

Tell us about your family.

“I just celebrated my 20th wedding anniversary. My husband has been the rock of my life.

I am the proud mother of two girls, ages 7 and 10, attending elementary school in Manhattan Beach. This is a very special time in our lives.”

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top dentists

Gimlen Orthodontics Amy Gimlen, DDS, MS Owner

973 Manhattan Beach Blvd., Suite C Manhattan Beach 512 Main Street El Segundo 310-545-6525 bracesbythesea.com

“I believe that orthodontics goes beyond the function and aesthetics of smiles; we also strive to help patients achieve personal growth and self-confidence.”

G

imlen Orthodontics was established in 1967 and has called the Beach Cities home for 50 years.

Owner Dr. Amy Gimlen joined the practice in 2006. She graduated from UCLA School of Dentistry magna cum laude and earned a master’s degree in craniofacial biology and her Certificate in Orthodontics from USC, where she was chief resident. Dr. Gimlen and her husband, Scott, reside in Manhattan Beach with their two children.

In what ways does your team provide personalized attention to patients?

“We are your hometown orthodontist. I love seeing patients around town getting a snack after Junior Guards, at concerts in the park or back from college to get a retainer check and catch up. You won’t find video games in our waiting area; you will find vintage toys and books. Although we are cutting-edge in that we have gone chartless and integrated the newest digital technology, we take great care not to lose sight of the fact that we are an orthodontic office and our primary concern is patient care. The care I provide is personalized for each patient; there is no one-size-fits-all approach. My goal is to create the most cosmetic, functional, stable bite and smile possible. I base my diagnosis and treatment plan of each patient based on what I would do for my children or family members. We are a no-gimmick, straightforward practice dedicated to providing stable, beautiful smiles for a lifetime.”

Why do you love practicing in the South Bay? “Kids come in from beach camps with sandy feet in the summer, and I just love it! We are so lucky to have multigenerational families that come to see us. Patients have stories of seeing Dr. James Duffin (the original owner of the practice) 50 years ago for treatment, and now their grandchildren come to see us.

The South Bay is such a tight-knit community with the benefit of having access to all that greater Los Angeles has to offer.”

What is the philosophy of your practice?

“I practice modern orthodontics. My mentors, Dr. Duffin and Dr. Michael Adams, were always willing to learn and incorporate new techniques into their practice and imparted to me the importance of continued learning and advancements in order to treat patients with the best orthodontic care possible. My mission is to provide excellent, cutting-edge orthodontic care in a warm and comfortable environment. People say my office

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feels like a home—not a scary dental office.

Orthodontics goes beyond the function and aesthetics of smiles; we also strive to help patients achieve personal growth and self-confidence.”

What makes your practice stand out?

“I am the only female board-certified orthodontist in the South Bay. Less than 30% of California orthodontists are diplomates of the American Board of Orthodontics. They are chosen based on stringent standards for skills, knowledge and ability, and only the top doctors are admitted.”

How do patients describe your approach?

“I practice orthodontics a little differently than most. I go step-by-step, using the least invasive approach possible. I take time to listen to patients. Many parents hear stories about the expanders that are put in kids’ mouths where you need a key to activate them. We only use those types of expanders in the most severe cases. I actually make an expander that is 1/3 as bulky in the mouth and that I activate and control, not the parent, making the process more comfortable for the patient and the parent.”

How can we practice preventive dentistry?

“It is a little known fact that orthodontics is the ultimate preventative dentistry. It is a common misperception that all orthodontists do is make crooked teeth straight for cosmetic reasons. In actuality, I am setting the bite up in an ideal functional position— called canine protected occlusion—where all the teeth guide past each other properly to minimize the premature wearing down or cracking of teeth.”

How do we avoid periodontal disease?

“Getting the teeth in a stable, healthy bite is the best thing you can do. And proper brushing and flossing.”

How do you give back to your community?

“We take great pride in giving back to local educational, sports and arts programs. I participate in Smiles Change Lives and donate mouth guards to El Segundo High School football. I am a Sandpiper and co-president of the LA25 Foundation for the Arts that raises money and awareness to support local arts programs across the South Bay. I serve on the craniofacial team at St. Johns Hospital, where I treat the most complicated orthodontic patients including kids with cleft lip and palate.”

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PHOTOGRAPHED BY HEATHER LEYSE

L to R: Amy Gimlen, Kiele Gimlen Burrin, Kai Gimlen Burrin, Scott Burrin

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AUGUST 2017 | SOUTHBAY

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top dentists

Summer Orthodontics

Summer L. Blake, DDS, MS Orthodontist/Owner 451 Manhattan Beach Blvd., Suite D-224 Manhattan Beach 310-545-0770 | summerorthodontics.com

S

ummer Orthodontics is an orthodontic practice specializing in creating perfect smiles for children and adults. Dr. Summer and her team help patients with a wide range of orthodontic issues, such as crooked teeth, crowding, spacing, protrusion, narrow arch, overbites, under-bites, cross bites and deep bites.

They employ cutting-edge technology such as invisible braces, metal braces and clear braces. Dr. Summer completed dental school at UCLA in 2001 and has been specializing in orthodontics for more than a decade. She opened the practice on June 21, 2010—Summer Solstice, of course!

What would you like kids and parents to know about your business?

“We LOVE working with kids! We have worked hard to create an atmosphere that is not only stress-free but also a fun place to be. It is not uncommon for kids (and parents) to comment on how good it feels to visit our office. In addition to the popular iPads, there are always activities and contests available for extra fun.”

What benefits do children gain from the services your practice provides?

“The beautiful smiles we create provide a lifetime of confidence to our patients. This confidence carries over into every aspect of their lives.

We are so grateful for the opportunity to have such a powerful impact. We take great pride in helping our patients become the best they can be.”

What’s most rewarding about your work?

“The most rewarding aspect of my work is seeing the pride and confidence that a beautiful smile brings. My goal is to create smiles that generate lots and lots of compliments for my patients.”

What do you like to do for fun, when you’re not at work?

“Spending time with my family is what I like to do most. I also enjoy Pilates, yoga, cooking and travel.”

Tell us about your family.

“I married my husband, Matt, here in Manhattan Beach in 2007. We have three children—two wonderful daughters, Ahnika, 8, Tegan, 5, and Briggs, 3. It is a very exciting time for our family!”

“We have worked hard to create an atmosphere that is not only stress-free but also a fun place to be.”

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top dentists

Hutchinson Dental

Christina L. Hutchinson, DDS Owner 512 Main Street, #4, El Segundo 310-640-2025 | hutchinsondds.com

H

utchinson Dental is a family dental practice that offers general dentistry procedures, cosmetic dentistry and management of sleep disorders. Owner Dr. Christina Hutchinson graduated from the University of Oklahoma College of Dentistry and moved to California for an advanced education in general dentistry residency at UCLA before opening her own practice in 2015.

What is preventive dentistry, and how can we best practice it?

“Preventative dentistry is doing whatever you can do to improve dental health and reach personalized dental goals. I emphasize consistent home care to patients because there’s nothing like your own teeth and enjoying dental health. Some patients don’t value what that means until they’re on the other side. Every mouth is different, so the key is to provide personalized recommendations for each patient.”

What is the best way to avoid periodontal disease?

“It sounds simple, but thorough brushing and flossing is mostly all it takes—that and routine professional appointments to diagnose issues before there’s real trouble. I know we all get busy and shortchange how long we brush now and again, but if we can slow down and do everything right at least once per day, it really goes a long way to remove bacteria associated with periodontal disease and decay.

Having a power toothbrush helps because you get the technology of the brush plus the timer so you know you’ve brushed for two minutes. Contouring your floss means better adaptation and more plaque removal between the teeth. If you can add a fluoridated rinse like ACT or Listerine Total Care Zero at the end to rinse out the grime before it re-attaches, even better!”

Do you offer “smile makeovers”?

“We love doing smile makeovers. In most cases we can try on a future smile so patients can view a mockup in their mouths before we ever get started. Having a clear goal with the patient makes the actual treatment appointment so much easier and predictable.”

“I treat everyone as if they were a member of my family, so everyone gets personalized attention and I can always be reached.”

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How would your patients describe your approach?

“Disarming and genuine. I treat everyone as if they were a member of my family, so everyone gets personalized attention and I can always be reached.

Half of my conversations with patients have nothing to do with dentistry, but those moments build friendships and trust—which is something special.”

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top dentists

Bita Davoodian, DDS

1959 Kingsdale Ave., Suite 202 Redondo Beach 310-793-1000 drdavoodian.com

D

r. Bita Davoodian grew up in the South Bay and graduated from UCLA. She attended dental school at the University of the Pacific in San Francisco and returned to Redondo Beach to start her own practice. She has worked in the field for the past 17 years and is currently a clinical instructor at the UCLA School of Dentistry. She volunteers for a variety of events, including dental care for underprivileged communities.

What can patients expect when they visit your office?

“Patients will receive personalized care in a warm and welcoming environment where everyone is treated like family. Our dedication to high-quality, comprehensive dental care combines with state-of-the-art technology including digital X-rays, intraoral cameras, live video streams of the mouth and, most importantly, a 3-D cone beam CT scan.”

What is your advice for patients who are afraid to visit a dentist?

“Let our office know about your fears. We explain each procedure and give you an opportunity to ask questions beforehand, and continue to update you throughout the procedure. Our communication and modern dental procedures greatly improve our ability to make you comfortable during every procedure. I also advise patients to see the dentist for routine cleanings in order to avoid larger problems that result in extensive procedures. I strive to understand each patient so we can build trust and minimize your fears of visiting a dentist to achieve a healthy and beautiful smile.”

What is your area of specialty?

“Cosmetic dentistry improves the aesthetic appearance of your smile. It is different from general dentistry, which focuses on dental health and maintenance. Advancements have been made in cosmetic dentistry—materials are durable, have a similar feel to natural teeth and match the natural shade of teeth.

We want to help you achieve the smile you want!”

“We want to help you achieve the smile you want!”

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What do your patients like best about you?

“Our patients consistently tell us how much they love our friendly environment, honesty, modern equipment and commitment to the highest level of clinical excellence. Patients love that we provide a full range of dental treatment including preventative, family and cosmetic dentistry. We are flexible in scheduling appointments around the patients’ needs and are always on call for emergencies. We assure comfort by addressing all questions prior to any dental procedure.”

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CHAD HEITZLER FAHLBUSCH NW REAL ESTATE BROKERS 310.600.3555 CHAD@SOUTHBAYCHAD.COM WWW.SOUTHBAYCHAD.COM BRE# 01346526 All information herein deemed reliable, but not guaranteed. Buyers to rely on their own investigation regarding measurements.

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WHERE EXCELLENCE LIVES Luxury is bearing the hallmark of one of real estate’s most iconic names. Luxury is having not just one real estate professional working for you — but a global network of 88,000 Coldwell Banker® affiliated sales agents in 3,000 offices in 49 countries and territories who can share the beauty of your home with an affluent audience worldwide. Luxury is knowing that you have representation that sells more than $129.6 million in million+ homes each day.* Dare to indulge.

Coldwell Banker Global Luxury SM

*Average daily sales. Data based on closed and recorded transaction sides of homes sold for more than $1 million (USD$) or more as reported by the U.S. Coldwell Banker franchise system for the calendar year 2016. ©2017 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

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The veranda porch is undeniably the largest porch seen in the tree section. And, the home itself is situated on the high side of the Laurel featuring lots of light captured through the tall windows, the many French doors as well as the towering ceiling in the front living room just past the Dutch door entry. Notably, this estate is highlighted with 10’ more width than most homes with 50’ of frontage—allowing for optimal curb appeal and ease of entertaining. And, in a neighborhood where it’s quite common to see people sauntering about, sharing stories with each other and just living the life, it means even more.

NAPA VALLEY STYLE

3 BD . 3.5 BA . 2,800 sf . six blocks to the ocean | $3,150,000 If only wine country had a beach like Manhattan Beach. This Napa Valley style residence is an icon, because it’s one of the best and most memorable remodels in our rich history. Like fine wine whose grapes are most optimally grown in the best sunlight, this home sits on the high side of the hill where the 1st level is about as high as the 2nd level of houses across the street. The elevation also offers excellent privacy and allows natural light through the many picture windows without restraint. Beveled glass front door opens to a sweeping staircase and a most inviting great room. Rich, natural wide plank hardwood floors, chiseled travertine stone and well-chosen high-end sconces as well as chandeliers nonchalantly grace it throughout. Entertainer’s kitchen is stunning with a large center island, Sub Zero refrigerator, pantry and 6-burner+griddle dual oven range. The master suite is lovely: large walk-in closet, picture perfect bath and French door rear balcony. Love the privacy provided by the gated front patio. Love the driveway where kids can ride and skate. Love the spacious backyard with spa and shower. Love it all. Only 6 blocks to the beach.

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©2017 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals. If your property is currently listed for sale, this is not intended as a solicitation. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor sales associates and are not employees of Coldwell Banker Residential Brokerage.

COMING SOON! RECENT ACTIVITY FROM

d 310.367.9129 | o 310.546.7611 x357 Jennifer.Caras@VistaSIR.com | CalBRE#01466213 1144 Highland Avenue Manhattan Beach, Ca 90266

Each Office is Independently Owned and Operated.

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• Hickory pecan hardwood floors, 3 wood burning fireplaces, custom drapery and tile throughout • Top-of-the-line gourmet kitchen with Sub-Zero Pro 48 and Wolf range with custom copper hood, walk-in pantry, dumbwaiter and a butler’s pantry with wine refrigerator • Custom surround sound in family room and downstairs rec room • Custom details throughout include a steam shower, security cameras, and a beach shower

This 5 bedroom, 4.5 baths home invites you in for an incredible experience in entertaining. All 3,803 sq. ft are perfectly located just 3 blocks from the beach on a full corner lot boasting massive curb appeal and a spacious floor plan.

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• Master bedroom has “His & Her” closets and a spa bath with calacutta basketweave custom tile floor and marble wainscoting, and a freestanding tub • Spacious front deck and roof top deck with fireplace • Downstairs level has separate bedroom/bath, wine room and additional family room with built-in bar • Within close proximity to both downtowns (Manhattan Beach and Hermosa Beach)

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RESI DENTI A L | I N V ESTM ENT RESI DENTI A L | I N V ESTM ENT OUR CLIENTS' INTERESTS ALWAYS COME OUR CLIENTS' INTERESTS ALWAYS COME FIRST FIRST

“Charles is a tremendous advocate and respected voice when it comes to buying your home. He patiently explains the process, helps navigate potential pitfalls, and vigorously negotiates on your behalf when it comes down to price.”

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“Charles is a tremendous advocate and respected voice when it comes to buying your home. He “I would recommend Charles to both friends and strangers,pitfalls, and am confident he would treat each patiently explains the process, helps navigate potential and vigorously negotiates on your with the same respect and work ethic he portrayed with us. If you are looking for an agent to list or behalf when it comes down to price.”

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CHARLES FISHER 310-902-7214

Charles@FisherRealEstate.com 1401 Highland Avenue, Manhattan Beach, CA 90266 BRE# 01731424

CHARLES FISHER 310-902-7214

Charles@FisherRealEstate.com 1401 Highland Avenue, Manhattan Beach, CA 90266 BRE# 01731424

Portuguese Bend Road, Rolling Hills

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last but not least

We’ll Always Have Shellbacks When love starts on a beer-stained paper napkin.

WRITTEN BY JAMIE REIDY ILLUSTRATED BY CHRISTINE GEORGIADES

South Bay singles! If you’re searching for your spouse, drop that dating app and sprint to Shellback Tavern. Why? We’ve identified “Shelly’s” as the bar that spawned the most married couples in Manhattan, Hermosa or Redondo.

In early May, yours truly—a pseudo sociologist—posted the following request on Facebook and emailed it to local friends and bars/restaurants: “If you know anyone who got married after randomly meeting their spouse at a South Bay bar, please send them my way.” The random qualification proved important, as many marrieds met at bars through setups or pre-planned first dates.

Forty-eight couples responded to me.

The top three? Shellback (five), Ercoles (four), Patrick Malloy’s and Hennessey’s Hermosa Beach (tied with three).

Brian Luke met his wife, Stephanie, thanks to that classic South Bay morning after activity: Dude, Where’s My Credit Card? On 7/7/07, toward the end of a long Independence Day weekend, Brian woke up and—after assessing the damage—realized he left his Visa at his last stop the night before.

He enlisted his wingman Eric Oakes to ride bikes with him to North End in Hermosa to pick up his plastic. Naturally, they had to have a beer there. But that’s not where the magical meeting took place.

“Let’s pedal up to Shelly’s and have a margarita while we watch the Dodger game.”

One pitcher–of booze–later, Stephanie walked into the bar. Her friend pointed out the cute guy (Brian) next to the guy with the Mohawk (Eric) and suggested that Stephanie

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talk to the former. So she did. He gave her a ride home–on the handlebars of his beach cruiser. They got married in 2011.

Kelsey wasn’t looking for a mate when she hit Patrick Malloy’s for 50-cent beers on a Friday night in 2002. She had just moved to Hermosa the weekend prior and was looking forward to life at the beach.

Naturally she met Brian Good, who was also feeling no pain as he celebrated his 25th birthday.

“I wanted to enjoy being single,” Kelsey laughs, “and I wound up meeting my future husband!”

Pam McLaughlin was a rookie to the South Bay in 2013, and that nearly doomed her relationship before it started. At Circa (RIP), she met Dave Epand—a longtime Manhattan Beach resident. In a twist, he gave her his number instead of getting hers because he didn’t have his cell phone with him.

Pam, the newbie, didn’t know to assume his area code was 310. Luckily, both their groups of friends opted for a bite at MB’s favorite late night eatery, The Kettle. In a booth, Dave edited his number in Pam’s phone. They exchanged vows three years later.

A little post-drinking mental lapse could have derailed another couple’s meeting at The Underground in December 2011. During a stop on the South Bay’s annual Big Ten Pub Crawl, which coincides with the conference’s championship game, Brittany really hit it off with David Friskics. This occurred in spite of the fact that his buddy was a Michigan fan and she bled the scarlet and

grey of Ohio State.

Oh … and the fact that Brittany, a few cocktails in, forgot David’s name and had to be reminded by her sister. Their engagement webpage shares that story!

Speaking of technology, perhaps you can get yourself a time machine and travel back to the original Baja Sharkeez in Manhattan Beach (now home to Fishbar), which produced seven married couples. Speaking of the fun franchise, Rob Cammidge met Amber at the Hermosa Beach location on her 30th birthday. They even have photographic evidence of their first Sharkbite together!

Of course, instead of patronizing a bar to meet your mate, you could always work there. Nine respondents reported marriages that began when one person served the other. And if you really want to boost your odds, just become a bartender at BAC Street Lounge in Redondo. Sean Scott met his wife, Vanessa, and Eric Senff met his bride, Lacie, while slinging drinks in the tiny dive.

Kristie Boitano met her husband, Robert, the same way. But this couple took it one step further: They bought the bar together!

Vanessa and Pat Carey met at Union Cattle Company (RIP) when she slipped him her number on a napkin in February 2006. Three years later Pat wrote his marriage proposal to Vanessa—on that same napkin. Awwww.

Alas, nothing romantic ever happens at closing time, right? Libby and Dan Nikkel– and their three kids—would disagree. The couple met after Libby’s friends ordered one last round of shots. At The Mermaid. At 1:30 in the morning. We can all toast to that! ■

SEPT 29/ 29 / 2017

FRIDAY 6PM-10PM

UNITA BUILDING 215 ARENA ST.,EL SEGUNDO

ARTISTS: BO BRIDGES BRENT BROZA TRICIA STRICKFADEN AL SATTERWHITE HOLLY SOCRATES LEE TUNILA BRIAN KINGSTON JASON OLIVE JOANNA GAREL JEN HUDSON PAULA LANGSTEIN AMY FRIEDBERG TONYA MONAGHAN EDEN JONES NATALIE STRONG ANTON WATTS

Art above: Brian Kingston ; Below: Brent Broza

Live Art Auction Presented by The LA25 Foundation for the Arts Benefitting South Bay Arts & Education. Buy Your Tickets Today at ART310.ORG

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