Southbay August 2018

The food Issue

OURS O U T H B AY.CO M

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AUGUST 2018

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Carey Cullinane, M.D., M.P.H., Loretta Erhunmwunsee, M.D., Behnam Badie, M.D. • City of Hope doctors advance science that saves lives. We were pioneers in the use of targeted radiation. We conduct more than 500 clinical trials of new cancer treatments with 6,200 patients annually. We’re creating therapies based on an individual’s genetic makeup. Innovative cancer treatment is what we’re renowned for. Why wouldn’t you come here when your life is at stake? With 29 locations as part of the City of Hope clinical network, there’s a location not far from where you live. To make an appointment or find out more, visit CityofHope.org or call 800-826-HOPE.

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The Strand Flow, Limited Edition Fine Art Photo

Enjoy a range of landscape images from the South Bay to South America to the South China Sea. Pacific Coast Gallery offers limited edition, fine art photography from Matthew Welch.

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Future of Higher Education The

in the

South Bay

STUDENT SERVICES All student services will be centralized in this modern space, making it easier for students and first-time visitors to access information and services.

ADMINISTRATION BUILDING A new Administration Building to better serve the district on the site formerly occupied by the Administration Building, which first opened in 1947.

POOL & CLASSROOM COMPLEX An 81,200-square-foot-facility featuring two fully equipped, spectator-friendly indoor pools for instructional use and athletic competition for the El Camino College swim, diving and water polo teams.

GYMNASIUM Housing two full instructional and athletic competition areas for basketball, volleyball, and badminton, as well as a multipurpose fitness facility, and team locker rooms.

Thank you to the South Bay community for making these projects possible with the passage of voter-approved bond Measure E in 2002 and 2012. www.elcamino.edu

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AUGUST 2018

30 DATEBOOK South Bay calendar

70 GIVE Seed to Plate

32 STYLE FILE Trendy table settings

78 AS YOU WERE Ishibashi family

38 ENTREPRENEURS Kai Gourmet in El Segundo

80 MEDIA Favorite cookbooks

48 HOME DESIGN Kitchen envy

88 TECH Kitchen tools 2.0

50 Q&A Wellness guru Tommy Cassano

96 PALATE Downtown L.A. dining

52 WEEKENDER Santa Ynez Valley

105 SEEN Who’s who around town 107 THE BUBBLE

54 MARKET VALUE Summer produce

146 LAST WORD Divine intersection

96

52 70

also...

42 TABLE Local restaurant highlights 90 TERRANEA A Healthy Harvest 114 MORGAN’S JEWELERS Experience the Difference 116 PROFILES Top Dentists 128 REAL ESTATE Spectacular local listings COVER Chefs Brooke Williamson and Nick Roberts Photographed by Shane O’Donnell

AUGUST 2018 | SOUTHBAY

21

AUGUST 2018

features 44 HOP & CIRCUMSTANCE When an opportunity to partner with a master brewer presents itself, you take it.

57 SUMMER ALL DAY From make-ahead morning matcha berry bowls to islandstyle pineapple rum upside down cake, we have your summer dishes covered—from sunrise to sunset.

72

WINE GOES GREEN In a state known for progressive environmentalism, it was only a matter a time before our precious California grape juice got a heavy pour of sustainable action.

82

TWO COOKS IN THE KITCHEN Is there a recipe for success in both work and marriage?

If so, chefs Brooke Williamson and Nick Roberts may hold that secret ingredient.

98 THE GRAPE ESCAPE

Two unabashed foodies eat and drink their way through

Italy’s gorgeous Tuscany region.

82 44 57

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SOUTHBAY | AUGUST 2018

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EDITORIAL DIRECTOR

GROUP PUBLISHER

Darren Elms

Jared Sayers

ART DIRECTOR

ADVERTISING

Michelle Villas

Media Solutions Manager | Erika Carrion 310-897-2424 | erika@goldenstate.is

COPY EDITOR Laura Watts

Media Solutions Manager | Marcie Gutierrez 424-220-6337 | marcie@goldenstate.is

SENIOR GRAPHIC DESIGNER Christine Georgiades, Kelsey Elliot

Media Solutions Manager | Amy Tetherow 424-220-6338 | amy@goldenstate.is

DEPUTY EDITORS Bonnie Graves (Food & Wine),

Media Solutions Manager | Jen Turquand

Kara Mickelson, Tanya Monaghan,

424-220-6335 | jen@goldenstate.is

Jennie Nunn Publisher | Robin Sanders WRITERS & CONTRIBUTORS

818-427-2050 | robin@goldenstate.is

Diane Barber, Ian Freshman, Michelle Garber, Eliza Krpoyan, Staness Jonekos,

Senior Media Solutions Manager | Sue Williams

Amber Klinck, Chris Ridges

818-625-3515 | sue@goldenstate.is

PHOTOGRAPHERS Michael Becker, Jeff Berting, JP Cordero, Morgan Lieberman, Kara Mickelson, Shane O’Donnell, Lauren Pressey, Josh Ryan

discover southbay on instagram @ O U R SO U T H BAY

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 Director of Marketing & Business Development | Cherice Tatum Director of Digital | Charles Simmons Director of Film & Video | Bryce Lowe-White Digital Marketing Manager | Mike Sayers Operations Director | Allison Jeackjuntra Marketing Manager | Chloe Curtis Community Manager | Natalie Long Director of Events | Danielle Price Accounting | Janet De La Cruz, Ljay Farris

No part of this periodical may be reproduced in any form or by any means without prior written consent from The Golden State Company, LLC. Any and all submissions to this or any of The Golden State Company, LLC publications become the property of The Golden State Company, LLC and may be used in any media. We reserve the right to edit.

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editor’s letter

Seconds, please?

My grandmother was an impassioned cook. I don’t mean to imply she was a “foodie” or gourmet in her approach. In fact, her cooking was quite simple. But, damn, did she love to be in the kitchen, and did we ever love to eat her food. She came from humble AustrianHungarian roots, and many of her recipes reflected this origin.

A favorite dish of hers, the cabbage roll, became legendary among family and friends lucky enough to sit at her table. The cabbage roll is actually a common peasant dish you’ll see in one incarnation or another throughout Eastern Europe, but when served in Grandma’s house, you’d think you were dining on beef bourguignon.

The blend of beef, pork and veal mixed with rice, wrapped in cabbage and then stewed in tomato juice and sauerkraut … I’m salivating on my keyboard as I type. Fortunately I was given the opportunity to join her in the kitchen where she cooked for more than 60 years and commit the process to memory. It was like learning a prayer—a holy keepsake I will keep close to my heart for a lifetime.

What dishes immediately transport you to your childhood? Are there any family heirlooms that only come to life in the kitchen? As we plunge forks-first into our annual Food Issue, we get a closer look at the dishes that inspire our local chefs—including Brooke Williamson and Nick Roberts of Hudson House and Playa Provisions. Our incredible food stylist Kara Mickelson shares with us some unique spins on summer favorites, and food and wine editor Bonnie Graves takes us inside the brave new world of sustainable wine-making. And that’s just the appetizer course!

Bon Appétit,

DARREN ELMS

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SOUTHBAY | AUGUST 2018

contributors

Established 1997

Bonnie Graves FOOD & WINE EDITOR “Wine Goes Green” Food and wine guru Bonnie has extensive industry experience, having worked as a sommelier in such legendary restaurants as Jean-Georges, Union Square Café and Spago Beverly Hills. When not drinking fermented grape juice, she enjoys hiking and is also an accomplished poet.

INSPIRED WEALTH MANAGEMENT FOR INSPIRED LIVING

$8.3 Billion Kara Mickelson PRODUCER AND STYLIST “Summer All Day” 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 has worked with Food Network chefs Bob Blumer, Giada De Laurentiis and many others on the talk show circuit. She is an on-camera culinary expert, recipe developer, producer, writer and food stylist. Follow her @styleddelicious.

VINCE A. DiLEVA

Client assets managed

by SEIA & its Affiliates

MS, CFP,® AIF,® Senior Partner

as of June 30, 2018

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 Wealth Manager in the U.S., the 2018 Financial Times 300 Top Registered Investment Advisers, the 2017 Los Angeles Business Journal top money management firms, and the 2016 REP Top 100 RIA. OUR SERVICES

CONTACT US FOR A CONSULTATION

Portfolio Management

TEL

Financial Planning Eliza Krpoyan WRITER “Two Cooks in the Kitchen” Eliza is a luxury lifestyle writer with more than six years of experience covering travel, fashion, beauty and interior design. She has contributed regularly to outlets like glamour.com and beautyandwellbeing.com. She currently resides in Los Angeles but visits New York City—where she lived for three years—regularly.

(310) 712-2320 EMAIL vdileva@seia.com

Retirement Planning Philanthropic and Family Foundation Management

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Third-party rankings and recognition from rating services or publications are no guarantee of future investment success. These ratings should not be construed as an endorsement of the Advisor by any client nor are they representative of any one client’s evaluation or experience. www.seia.com/legal-disclaimer/.

Registered Representative/Securities offered through Signator Investors, Inc. Member FINRA, SIPC, 2121 Avenue of the Stars, Suite 1600, Los Angeles, CA 90067 (310) 712-2323. SEIA,LLC and its investment advisory services are offered independent of Signator Investors, Inc. and any subsidiaries or affiliates.

AUGUST 2018 | SOUTHBAY

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august THE TIKI ROOM

At El Segundo’s cherished Purple Orchid, patrons sip the Funky Monkey, served in the signature Volcano Bowl.

1½ ounces banana liqueur 1½ ounces vodka 1 ounce coconut rum pineapple juice dash of cinnamon

PHOTOGRAPEHD BY W. LLOYD VILLAS

Serve over ice.

datebook

Eat Your Heart Out August 1–5 International Surf Festival surffestival.org

3–12 Mamma Mia! Presented by 3D Theatricals

Redondo Beach Performing Arts Center 3dtheatricals.com

10–11 The Winter’s Tale and The Merry Wives of Windsor 7 p.m., Polliwog Park shakespearebythesea.org

16 El Segundo Art Walk

Evening Under the Stars Featuring Kenny G August 25

American Honda presents its annual Gourmet Food and Wine Festival benefiting Vistas for Children and Torrance Memorial Medical Center. The evening 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. on the grounds of Honda Headquarters in Torrance. torrancememorial.org/eveningunderthestars

5 to 9 p.m., Downtown El Segundo elsegundoartwalk.com

26 Big Head Todd & The Monsters Hermosa Beach Concert Series 5 p.m. near Hermosa Pier hbsummerconcerts.com

30–31

Catalina Classic Paddleboard Race August 26

Celebration of Food & Wine

September 7–9

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SOUTHBAY | AUGUST 2018

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

This year’s event features multiple daytime and evening events with seasonally themed menus prepared

by Terranea Resort’s award-winning chefs, celebrating locally and sustainably grown and foraged ingredients.

Terranea Resort, terranea.com

The Smashing Pumpkins 7 p.m., The Forum ticketmaster.com

Settings 3 Ways Food stylist Kara Mickelson zeros in on this season’s most delectable table trends.

STYLED & PHOTOGRAPHED BY KARA MICKELSON

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FOR THE NATURALIST ...

BLACK-AND-WHITE WHIMSY Charcoal and ivory Alvaro dinner plates, set of 4, $35.96, and salad plates, set of 4, $31.96; cool marbled batik handmade napkins, set of 4, $17.96; buffalo bone napkin rings, set of 4, $11.96; treble clef flatware, set of 4, $15.96. Cost Plus World Market, worldmarket. com. Faux dark wood base charger, $4.95 each. Pier 1, pier1.com.

Flowers from Trader Joe’s.

FOR THE BOHEMIAN …

DESERT DREAMING Indoor/outdoor geometric woven throw pillow, $29.99; cactus melamine plates, set of 4, $13.96; Sawyer flatware, set of 4, $11.96. Cost Plus World Market, worldmarket.com. DIY burlap and succulent napkin rings (made from fabric scrap bin for under $5), JOANN Fabrics, joann.com.

Stoneware floral container, flowers and succulents from Boulevard Florist Wholesale Market.

AUGUST 2018 | VENTURA BLVD

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FOR THE BEACHY KEEN ‌ PARADISE PERFECT White thatched charger, $12.95 each; natural carved wood charger, $19.95 each.

Pier 1, pier1.com. Banana palm print melamine dinner plates, set of 4, $24.99; white blossom melamine dinner plate, $10.50 each; gold pineapple place card holders, set of 4, $10.99. Pottery Barn, potterybarn.com. Wood handle flatware collection, $15.96. Cost Plus World Market, worldmarket.com.

Unglazed ceramic floral container, JOANN Fabrics, joann.com. Tropical floral from Boulevard Florist Wholesale Market.

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VENTURA BLVD | AUGUST 2018

elegance. comfort. style & Grace.

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i nter ior de sig n & home col lec tions BR ENTWOOD VILLAGE 11632 barrington court los angeles, ca 90049 310-476-7176

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THE HUNT CANCER INSTITUTE OFFERS THE LATEST ADVANCEMENTS IN CANCER CARE AND RESEARCH . Our advanced cancer research

and clinical trials include breakthroughs in liquid biopsies that eliminate the need for invasive surgery and offer additional information on the cancer’s DNA to help choose the best care. Through our affiliation with Cedars-Sinai, South Bay residents will now have expanded access to clinical trials of promising new cancer treatments and can receive them here in their own community at Torrance Memorial.

TorranceMemorial.org/Cancer

We Fight Cancer One Breakthrough At a Time

Torrance Memorial Physician Network – Cancer Care now part of Cedars-Sinai’s extensive cancer clinical trials program

38

SOUTHBAY | AUGUST 2018

Get Hooked

Kai Gourmet becomes a tasty new addition to El Segundo.

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

Kai is the Maori (native New Zealand) name for food. In Hawaiian it also means ocean. Put them together and you have Kai Gourmet’s simple goal: to procure the highest quality seafood products from the best producers around the world.

AUGUST 2018 | SOUTHBAY

39

The company started out by chance in 2013 when the America’s Cup for yachting was held in San Francisco. As part of the event, New Zealand wanted to introduce and showcase some of their exceptional quality fresh seafood and dairy products.

Kai Gourmet was created to showcase these items at two pop-up restaurants. Based on the success and positive feedback during the symposium, Kai Gourmet decided to expand the concept to other restaurants after the America’s Cup was over.

Even though Kai Gourmet specializes in New Zealand wild exotic fish—longline and sustainably caught using the Iki Jime method—they have been building their portfolio with other high-end seafood sourced locally and from around the world. The company offers beautiful, sustainable products that customers would not typically be able to obtain.

The move to El Segundo this summer is good news for beach residents and chefs throughout the South Bay and greater Los Angeles area. The new facility will provide more storage and production space.

In addition, the beach location has many perks—including easy access to LAX airport and all of the great chefs and restaurants in the South Bay. It is central to the freeways for their other deliveries in SoCal and the greater Los Angeles area.

Along with a move to El Segundo, the company is currently planning their vision for the future. They are developing a new website to service monthly membership/subscription benefits and home deliveries. Customers will have the ease of ordering online and getting updates on seasonal items and special offers.

They are also expanding their customer base to include more retail consumer outlets such as existing accounts with Eataly in Century City and Cape Seafood and Provisions in Hollywood.

Kai Gourmet provides seafood to several local chefs, including David LeFevre of FWD, Chef Darren Weiss of Darren’s Restaurant,

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Chef Austin Cobb of The Strand House, Chef Juan Torres of Manhattan House, Chef Yoya Takahashi of Umi by Hamasaku and Chef Tyler Gugliotta of Baran’s 2239. They also supply to Chef Michael Cimarusti of Providence, Chef Ori Menashe of Bestia, Chef Vartan Abgaryan of 71 Above and Chef Pierpaolo Mattei of Bottega Roman, just to name a few.

Kai Gourmet provides seafood to several local chefs, including David LeFevre of FWD, Chef Darren Weiss of Darren’s Restaurant, Chef Austin Cobb of The Strand House, Chef Juan Torres of Manhattan House, Chef Yoya Takahashi of Umi by Hamasaku and Chef Tyler Gugliotta of Baran’s 2239.”

“The longline fishing methods they use allow them to catch fish in a more humane way,” says president Roger Cox of the Iki Jime method. The lines are typically around 800 yards with individual hooks every two yards and are set in the water with about 400 hooks on each line.

The fish are brought up live, and as soon as they land on the boat deck a sharp metal spike is inserted in their brain to kill them instantly with no pain. This quick-kill method

on the boat ensures the flesh is free of lactic acid and stress. It allows for a fresher, more pristine and better tasting product.

Seine fishing—or trawling—on the other hand, uses a large net, causing undue stress.

The trawling method has disadvantages, as the fish can be stressed for a long period of time and they can get “beat up” when pulled onto the boat deck and put on ice.

The fish die slowly, which affects the quality of the product.

Roger says his favorite product is, “without a doubt,” Tasmanian ocean trout grilled on the BBQ with a small amount of truffle salt and black pepper. “It’s simple and incredibly delicious,” he shares.

Kai Gourmet is always looking for new, fresh products. They recently discovered an amazing Scottish salmon farm called Wester Ross with hand-raised and all-natural feed product. They don’t use antibiotics, coloring or hormones. Instead they use another fish called a wrasse that eat any sea lice around the salmon—keeping them free of pests in a natural, healthy way. They also have Tartuflanghe truffle products and a wide selection of Calvisius caviar all year round.

As for farm-raised fish, Roger says farming is one of the most misunderstood parts of their business. “Done well, it can produce excellent fish with a low impact on the environment. Unfortunately bad farming methods such as polluting waterways, overcrowding, using artificial coloring, hormones, antibiotics and even chemicals have given the industry a bad reputation that has unfairly tainted ALL farms, even the very good ones.”

Kai Gourmet is predominantly a B2B company that distributes mainly to high-end chefs and restaurants in the greater Los Angeles area and around the U.S. They also sell to the public, but because they don’t have a brickand-mortar store they haven’t actively been reaching out to the public.

However, that will change with the move to El Segundo. They won’t have a true brickand-mortar operation, but they want to stay connected to the local community and build strong relationships while offering exceptional products online and for pickup. ■

the southbay table

Shrimp-stuffed avocados with fresh mango

TAMMY LIPPS EXECUTIVE CHEF/OWNER 312 Rosecrans Avenue Manhattan Beach 310-962-4597 | 310-546-4800 theripechoice.net

How do you feel about what you do each day?

“I love what I do, and I work almost every day. There is little ‘time off.’

Catering is hard work and takes a lot of time and planning. A lot more goes into creating a menu/event than most people realize. I couldn’t do it without my great team and am grateful every day for the collaborative and creative atmosphere that we have in our kitchen.

Teamwork makes the dreamwork!”

Tell us about the featured dish.

“Our shrimp-stuffed avocados with fresh mango is an easy, satisfying,

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beat-the-heat summer meal that keeps cooking to a minimum. There is so much that is perfect about this dish for healthy summer fare!”

Any gluten-free or vegan dishes on your menu?

“As a custom catering company, we create many dishes to accommodate all kinds of eating styles, preferences and dietary restrictions. We have a personal chef service where we deliver custom dinners to busy families, executives and people who just don’t have time or the interest in cooking.

The meals are designed to fit you and your eating styles, and we deliver them to you ready to go. In our storefront, there are always vegetarian and glutenfree options available.”

Do you enjoy entertaining when you’re off the clock?

“Yes, that’s what helped me find my new passion. My husband and I have always loved entertaining, and I have cooked my whole life—never thinking of it as a career. It was a light bulb moment for me when I realized that I already love doing this anyway … this is my new direction.”

SPECIAL ADVERTISING SECTION

HEADSHOT PHOTOGRAPHED BY KAT MONK

The Ripe Choice Catering

The busy kitchen of full-service catering company The Ripe Choice is open to the public for gourmet grab-n-go sandwiches, soups, salads and sweets— all house-made. The company also provides catering for events large and small. Owner/executive chef Tammy Lipps was a professional actor, singer and dancer in theatre, television, voiceovers and jingles for many years before attending culinary school. She was a private chef to celebrities when she decided to start The Ripe Choice.

the southbay table Caprese Salad

The Café Pacific AT TRUMP NATIONAL GOLF CLUB LOS ANGELES

The Café Pacific at Trump National Golf Club offers contemporary American food and an upscale dining experience with amazing ocean views. The club also offers two casual dining venues: The Golfer’s Lounge and Vista Grill. Executive chef Adam Crisafulli knew he wanted to be a chef since age 12; he studied at the California Culinary Academy in San Francisco.

How did your childhood shape your choice to work in the food industry?

“Growing up in an Italian and Mexican family, I was incredibly intrigued by how food brought family and friends together and how I could make people happy through food.”

What was your first restaurant job?

“The prestigious Valentino restaurant in Santa Monica.

There I was trained by Angelo Auriana from Bergamo, Italy, which strengthened my passion for food and guest satisfaction. I learned about balancing flavor profiles, simplicity in plating, keeping it simple to truly bring out flavors, and farm-to-table before it was mainstream.”

Where else have you worked as a chef?

“I was executive sous chef at Valentino’s sister restaurant in the Venetian in Las Vegas. Then I was executive chef at Lombardi’s Romagna Mia. Later I worked at Il Mulino, Stack Restaurant and Lounge, LEV Restaurant Group, and the Riviera Hotel and Casino. I returned to California and worked at the Long Beach Convention Center, the Aquarium of the Pacific and the Greek Amphitheatre.

I look forward to bringing all my experience back to where I grew up.”

ADAM CRISAFULLI EXECUTIVE CHEF One Trump National Drive Rancho Palos Verdes 310-265-5000 trumpnationallosangeles.com

SPECIAL ADVERTISING SECTION

What would you like readers to know about your food?

“We highlight local ingredients indigenous to the California coast, using our garden to create memorable food. We like to take comfort food to a new level with a California touch and make the food interactive and fun for the guest experience.”

Tell us about the featured dish.

“Our caprese salad includes burrata cheese from Puglia, Italy; California heirloom organic tomatoes; fresh basil; aged reduced balsamic; and agrumato oil made with lemons from Sicily.”

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Hop & Circumstance When an opportunity to partner with a master brewer presents itself, you take it.

WRITTEN BY AMBER KLINCK PHOTOGRAPHED BY JEFF BERTING

L

et’s just say the aroma floating in the air at the Scholb Premium Ales brewery and taproom in Torrance is enticing. It’s hard to pinpoint exactly what it is, but it smells delicious and immediately arouses a thirst for a cold beverage.

“That’s the Belgian Ale,” Scholb owner and brewer Jason Kolb explains. “When it’s first brewed, it’s just sugar water—the yeast hasn’t [yet] turned the sugar into ethanol.”

Jason’s passion for brewing is evident.

He exudes excitement as he talks about his craft, using adjectives like “dank,” “hoppy,” “malty,” “roasty” and “citrusy.”

But what’s interesting is how he merges an unbridled creativity to play with different flavor variations with a very process-driven, systematic approach. He is both the artist and the scientist, interchanging the roles depending on what stage of creation he’s in

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… which makes sense, given that Jason is a beer lover at heart and a chemical engineer by trade.

“I worked for Chevron for 16 years,” Jason notes. “I did process design and troubleshooting … it was pretty fun. But making beer is a lot more fun. And I’m more independent too. You can start your own business making beer. You could never start your own boutique refinery—that would cost about a billion dollars.”

After roughly a year of brewing at home, finalizing his business plan and locking down funding, Jason opened the doors of his brewery and tap room, catering to South Bay beer aficionados for the past two and a half years. “The tap room is open five days a week. When we’re not open, or during the day, I’m brewing,” Jason says.

With eight brew kettles maintaining a

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consistent rotation of the bar’s 17 taps, Scholb’s large industrial space boasts plenty of communal seating with an open and airy floor plan that is both kid- and dog-friendly. Regularly scheduled food trucks make it an ideal spot to settle in for bite. But it’s the hoppy brews that keep patrons coming back.

“The Tall Dank and Handsome is our most popular [beer]. It’s hop-flavorful but not that bitter,” Jason notes. As Scholb’s most favored brew, it also grabbed the attention of two beer enthusiasts at Southbay magazine.

“Jared and I are the beer guys in the office,” Charles Simmons says with grin. As the director of digital at Moon Tide Media— Southbay magazine’s parent company— Charles and Moon Tide’s group publisher, Jared Sayers, were nominated by their fellow team members to aid in formulating a custom brew.

After reaching out to some local vendors to partner with as a beer provider for Moon Tide’s events, Danielle Price, Moon Tide’s marketing manager, got in touch with Jason at Scholb. “They basically offered to make us a custom beer,” Charles notes.

“So Jared and I made an appointment to go over to the Scholb brewery before they opened one day.”

For two guys with a well-established palate for hoppy ales, the opportunity to participate in the process of creating a custom beer was almost too good to be true. And Jason was the perfect guy to guide them through the process.

“He’s super-scientific,” Charles notes.

“He definitely knows his stuff. He’s got this background as a chemical engineer, so when it comes to ratios and proportions and how different pieces work together, he was great to work with. At no point did I feel completely out of my depth. He did a great job making the whole process understandable.”

When it comes to the step-by-step process of brewing, there’s little variation.

“Brewing has been around for thousands of years,” Jason explains. “So the basic process is the same. But the attention to safety, efficiency, being sanitary and having consistent procedures really helps eliminate any errors or off flavors. It helps eliminate variations in the product. Eliminating a lot of those variables and knowing the process is going to be consistent allows me to have more fun with the flavors.”

In other words, as Jason puts it, “Brewing

is 90% in the operations … or more”—not just for quality control but for safety, efficiency and conservation. “In the oil industry, the safety culture is a lot more prominent because it’s a lot more dangerous. But I’ve really brought that over to brewing because even though it’s not flammable, you’re still dealing with boiling liquids. And then efficiency really comes over too. There’s a lot of lean manufacturing—things that big industries do—that I really apply. My time is valuable. [I want to] make things as efficient as possible and eliminate errors. When you make it more efficient, it’s more fun and it looks effortless.”

“Coming up with new beers is really just a fun experience.

You can’t calculate the FLavor and there’s no right answer anyway, so you just go with it.”

But it’s more than just time Jason saves by operating this way. “You can design your [brewing] system to reuse a lot of your water, and you can reuse the heat,” Jason says. “A lot of breweries do intergrade, but you [also] see a lot that at the end of their brewing cycle pour all the hot water down the drain. They’re losing the heat and the water, whereas I recover that. It’s something a lot of breweries could do, but it’s not a huge priority so they don’t. That’s valuable energy to save.”

By having a process that Jason, quite literally, has down to a science, he’s able to devote more time to experimenting with new flavor variations. “Coming up with new beers is really just a fun experience,” he says. “You can’t calculate the flavor—and there’s no right answer anyway, so you just

go with it.”

And that’s exactly what he did with Charles and Jared. “[Scholb] is just a really cool spot for hanging out,” Charles says. “[Jared and I] went there before the tasting room opened and sat with Jason. He basically just said, ‘OK, what do you guys want to do?’”

The goal was to create a beer that would have a widespread appeal at future Moon Tide events while still catering to the palates of the more established beer drinkers in the crowd.

“He said, ‘OK, well what kind of flavor profiles do you guys like? What do you enjoy?’ And we began to piece together this beer from other recipes and hops he had on hand,” Charles says. “We even tasted stuff at different points of the brewing process to get an idea of what it tastes like before it’s fermented.”

The point at which certain flavors reveal themselves not only occurs during the brewing process but also in the temperature at which the finished brew is enjoyed. For the final Moon Tide Ale, hints of flavor continued to reveal themselves long after production.

“The most interesting part when you drink it is you get a lot of the citrusy grapefruit flavors from the [Scholb] Plan B IPA. [But] if you drink it slow enough, the last bit—when it’s a little warmer— you get the dank flavors from the Tall Dank,” Jason notes. “It took me like a year to have one that was warm enough— because I would drink it fast because it was so good—and I was like, ‘Oh, that’s where those flavors went.’”

Charles describes the ale as having “a hint of pine. It’s not very malty. It’s supercrisp and clean on the finish and really citrusy up front.” And people love it. It’s been well-received at Moon Tide events—there’s even a permanent keg on tap at the office.

As for Jared’s and Charles’ experience as amateur brewers, it was a positive one. “How could you not have fun tasting a bunch of well-made beers to come up with something for yourself?” Charles muses. “It’s not like Jared and I would be able to go and brew our own beer, ever.

A huge part of it was Jason steering us in the direction, asking questions, suggesting things, and us being like, ‘Yeah, we really like the sound of that.’”

The result: Moon Tide Pale Ale. Thanks guys, sounds super-tasty. See you at Scholb. ■

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Kitchen Envy

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We’re all shades of green dreaming about this modern design from Jeanne Chung.

Buster + Punch brass pull bars and knobs, $55 to $115. busterandpunch.us

Custom Modern-Aire polished/brushed brass hood, Ferguson Bath, Kitchen & Lighting Gallery, up to $9,000. fergusonshowrooms.com Gem pendant, Hammerton Studio, $595. hammertonstudio.com

Mulholland large marble mosaic tile in Verde blend, Kelly Wearstler’s Liaison collection, $63.95 per square foot. annsacks.com Wolf Coffee System, Ferguson Bath, Kitchen & Lighting Gallery, $3,199. fergusonshowrooms.com Wolf 48-inch gas range, Ferguson Bath, Kitchen & Lighting Gallery, $10,498. fergusonshowrooms.com

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The Biohacker Tommy Cassano wants you to be the healthiest version of yourself. And his most loyal clients will tell you it’s possible under his leadership. The Manhattan Beach resident, in addition to training and co-owning a local gym, guides a select group through a four-week Dedicated Detox—helping clients shed unwanted pounds and resetting the body for full potential. So how did Tommy come up with this multifaceted formula for success? For the health guru, it’s not just about the body … it’s also letting go of things in your life that don’t serve you.

INTERVIEWED BY DARREN ELMS | PHOTOGRAPHED BY JOSH RYAN

years and earn a starting position every game. However, when I got my physical senior year, the doctor labeled me “clinically obese”—which altered my mindset forever. I thought I was doing everything right in my health, but I had a lot to learn. I promised myself after football I would commit everything to health and study the masters. I have been experimenting with my body for over 15 years now, gaining 60 pounds and losing 60 pounds using every health hack in the book … transposing this knowledge with myself and the array of clients in my Dedicated Detox program.

You say your father was a huge influence on your approach to health. How so?

At the age of 6 my father had my brother and I up before school, training. People at that time thought it was weird that our family was committed to heath at that level. Later on I realized that health is one of the most important items to living a fulfilled life. We would work out, practice the given sport of the season and follow that up with a “SuperDrink,” which modern-day would be labeled a superfoods smoothie for $16.99.

Today I am grateful for my father’s early lessons as foundational knowledge in health because it has not just impacted my life but also the lives of my clients. Health is not a routine; it is a lifestyle.

How did playing college football at Colgate alter your fitness routine?

I learned discipline, patience and tenacity to reach a powerful, 235-pound body in four

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in their health to get the best outcome— saving them years off their learning curve and accelerating results.

Many South Bay followers sign up for your Dedicated Detox program. What’s the desired goal for someone who joins you on that 28-day process?

Generally people want to get rid of fatigue, cut weight/fat loss and look sexy; yet what comes unexpected is they experience more joy and fulfillment and overall enthusiasm for life again. Then there is the occasional person who wants to fall in love, and they meet a wonderful community.

Is the key to wellness mostly found in our nutrition?

Not necessarily. Most people think if they eat salads, clean food and work out they will get results. But actually there is so much more to health than just that. For example, stress and sleep are highly overlooked and assessed seriously with all my clients.

There’s a small, community feel to the program. Was that intentional?

Even though our community is very popular, I maintain a small community feel in order to drive results and provide personal interaction to each individual in the program.

You were in the corporate world for some time. What motivated you to make the transition to health and fitness full-time?

I was burned out, tired and exhausted.

Something had to change. I was not living an authentic life or lifestyle. My heart desired to help others and teach my passion of health and fitness: ripping away the façade of what “normal” should look like and exposing myself to the truth I was called upon.

As co-owner of Beastie gym, you work with some heavy-hitters. Who have been some of your favorite clients?

Executives and celebrities and how they inspire me. I have had the privilege to work with people like Maria Sharapova (professional tennis player), Rebecca Soni (Olympic gold medalist swimmer), Brendan Brazier (endurance athlete and creator of Vega), NBA/NFL players and many more.

You are an advocate for biohacking. What is that, and how does that translate to someone’s daily lifestyle?

In my use of the word “biohacking,” it is a contrarian approach to looking at the body as a holistic “all parts affect the whole” relationship to health. In other words, every body is different and requires specific nutrients and routines for a desired outcome. This is why celebrities and executives work with me: because I look for the highest leverage area

You also maintain amazing shape yourself.

What are some of your favorite athletic activities outside the studio?

Spending time in the mountains running 100-mile ultra-trail races, hiking north of the arctic circle in Brooks Range, Alaska, for three weeks with my brother and dad, and learning from ancient elders in places like Peru and Italy who live longer and happier lives than traditional Westerners. Follow him on Instagram @tommycassano. ■

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Valley Swirl The Santa Ynez region emerges as an epicurean diversion.

WRITTEN BY BONNIE GRAVES

My husband, who drives a Tesla, has family in San Luis Obispo. This necessarily means we make frequent stops in Buellton, where there is a Supercharger station and a nice Starbucks for my flat-white fix.

I know the Santa Ynez Valley well from my many long years in the wine business, but it’s lately seen a resurgence not just in viticulture but in hospitality. With newly invigorated hotel and dining options, the region is poised to welcome visitors who might not even know about that 2004 film Sideways.

While the movie was immediately and positively impactful on tourism in the area, I for one always felt like it was kind of a cartoonish portrayal of a region that rightfully deserves to be considered one of California’s greatest wine-producing areas. For people who equate Napa with luxury and Solvang with kitsch, it’s time to take another look at the Santa Ynez Valley.

Divided into six distinct communities, the Santa Ynez Valley is located about two hours north of Los Angeles. I like to take the 101 to State Highway 154 through the San Marcos Pass, which includes the stunning Cold Spring Canyon Arch Bridge—the highest of its kind in California.

This route brings you into Los Olivos, which is in many ways the essential charming little wine country town. Dotted with tasting rooms, cafés and restaurants, Los Olivos sees a fair amount of weekend traffic.

Consider coming midweek, and you’ll understand why so many stressed-out Angelenos—celebrities and mere mortals alike—have found haven in this bucolic corner of the universe. (Michael Jackson’s Neverland Ranch is just a few miles away, and Ronald Reagan’s Rancho del Cielo is also close.)

Several of my favorite wine producers have tasting rooms in Los Olivos, so don’t miss stops at Dragonette (pinot princes), Larner (Rhône wizards), Tensley (Syrah at its best)

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and Tercero (killer rosé of Mourvèdre).

And the most exciting news out of Los Olivos is the début of The Bear and Star restaurant at the Fess Parker Inn. Chef John Cox, of Post Ranch Inn fame, has formed an amazing partnership with the Parkers in which his culinary talents are aligned with the bounty of the Fess Parker Home Ranch—just seven miles from the restaurant. Here Wagyu cattle are fed the after-products from the winery and brewery and live alongside the chicken, quail, rabbits and pigs that call the ranch home.

An ever-changing lineup of organic produce means that Chef Cox and his team are not just talking about a “farm-to-table” philosophy; they are epitomizing it. And yes, the food is extraordinary. Eat there and soon. 2860 Grand Avenue in Los Olivos, fessparkerinn.com Another exciting restaurant to consider is in nearby Solvang, and no, it doesn’t feature gigantic Danish pastries. First & Oak is located in the lovely Mirabelle Inn and is owned by the Rosenson family of Coquelicot Winery. (Coquelicot means “poppy” in French, which is appropriate for this French ex-pat-turned-Californian.) By way of disclosure, my good friend and fellow New Jersey native Mike Roth is making the wines at Coquelicot, and his signature approach—biodynamic farming and little intervention—results in great juice.

But for me, it was the food and the service at First & Oak that shined brightest.

Their format is based on tasting menus, but unlike the formal protocol at The French Laundry in which the chef’s choices reign supreme, at First & Oak they encourage you to design your own menu. I loved this, and our warm and gracious server had some great ideas for wine pairings too.

I like to dine incognito sometimes, such that I don’t reveal my background as a sommelier. In this case, I was delighted by the level of food and wine knowledge and by the casual, warm way in which that knowledge was shared.

Our dinner at First & Oak was one of the loveliest I’ve experienced in recent years.

So once you’ve had your fill of jammy aebleskivers, be sure to remember that Solvang now also boasts a fine-dining destination on par with its much pricier wine region siblings to the north. 409 First Street in Solvang, firstandoak.com In addition to Solvang, Buellton, Los Olivos and the town of Santa Ynez, one also finds the tiny, blink-and-you-miss-it

treasure that is Ballard. While Ballard Canyon is home to many premium vineyard sites, the town itself is sometimes overlooked.

We opted to stay at Ballard Inn, and that choice was inspired. While you can’t stagger home from tasting rooms as readily, you can sit on the gorgeous grounds and sip a glass in utter tranquility—my kind of wine country experience. With rooms frequently under $200 per night, Ballard Inn over-delivers and then some.

A highlight was the breakfast service.

We wandered down at our leisure, and the still-warm muffins and super-good coffee complemented a changing lineup of daily hot breakfast choices. As at First & Oak, I found the service to be about perfect.

Whoever is managing both of these establishments has hired and trained really well.

We left Ballard Inn as first-time visitors, but I think it will now be my “go-to” place in the valley. If they had a Tesla charger, we might have to break up with Buellton altogether. 2436 Baseline Avenue in Ballard, ballardinn.com Lastly, don’t forget Los Alamos—the last of the valley’s charming sub-regions.

Arguably the most rustic, Los Alamos has experienced nothing short of a culinary explosion in recent years—one that began with Full of Life Flatbread and that now includes destination restaurants like Pico, Bob’s Well Bread Bakery and newcomer Bell’s.

While accommodations used to be sparse, Los Alamos now has its very own so-chic-it-hurts boutique hotel called Skyview. I’ve not yet stayed there, but if Instagram is any indicator I believe all my friends who are cooler than me already have. Check it out the next time you head up the 101 for a Santa Ynez Valley weekend.

9150 US 101 in Los Alamos, skyviewlosalamos.com

EDITOR’S PICK On a recent trip to the valley, I had the pleasure of staying at the Santa Ynez Inn. This lovely getaway in sleepy Santa Ynez offers 20 recently renovated rooms with tall ceilings and a traditional style. Enjoy a whisky tasting in the lounge, or indulge in a treatment at the spa. You’ll be refreshed and ready for a day of wine tasting.

3627 Sagunto Street in Santa Ynez, santaynezinn.com – D.E. ■

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Market Value

How to keep your summer produce sparkling WRITTEN BY KARA MICKELSON ILLUSTRATED BY CHRISTINE GEORGIADES

When the farmers market produce haul gives rise to a slimy green monster formerly known as lettuce … the berries look like they are sporting furry sweaters … and the organic radishes and carrots are limp as wet noodles, it’s time for a new storage strategy. Maybe you bought it at the tail end of its useful life, or it succumbed to ethylene gas, excess moisture and improper storage.

Or perhaps a combination of these factors spoiled those delicate herbs and produce.

To keep your summer harvests fresh and delicious, food stylist Kara Mickelson offers a few helpful tips.

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Berry Basics

(strawberries, raspberries, blackberries and blueberries) Place berries on a tray lined with paper towels. Remove any that are damaged, spoiled or over-ripe. Carefully dry extra moisture from berries by blotting or resting on paper towels.

Store the berries in a container such as Rubbermaid FreshWorks Produce Saver.

Line the container with Dualplex Fruit and Veggie Life Extender Liners, and keep space between the berries to prevent cross-contamination.

Heartier blueberries can be stored in the clean and dried plastic grocery container.

Just add a Dualplex sheet to the bottom.

Check daily for any signs of spoilage.

Herb Saver

Herbs never seem to get used before they turn slimy, dry and shriveled or brown. Buy living herbs when possible—preferably not in plastic clamshells but in little containers. Place in a bright part of the kitchen in a shallow dish of water. When the leaves start to turn yellow or brown, replant them in the garden.

For cut herbs such as parsley, cilantro, hearty Thai or exotic basil, snip the bottom stems, remove twist ties and place stems in a glass of water. Cover tops of herbs with a sturdy unsealed ziplock bag. Place in refrigerator and refresh water daily, removing any herbs that start to yellow or brown.

For the more common sweet basil, store the same way on the counter and place in the refrigerator if it begins to wilt or if the kitchen is very hot.

For tarragon, thyme, oregano, marjoram and chives, remove from plastic containers.

Discard any brown, yellow, slimy or wilted herbs. Wrap herbs with two paper towels or clean tea towels and place in individual brown lunch bags, labeled. Store in a shoebox or a small plastic utility set of drawers (found at a hobby or container store) on a refrigerator shelf. This popular restaurant trick for keeping herbs fresh is great if you have the space or more than one refrigerator.

Awesome Avocados

On the rare occasion that there is a leftover avocado half, follow this tip. First rinse the exposed half with very hot water, shake off excess water and place unwrapped and uncovered in the refrigerator on a plate. The cut portion of the avocado will turn brown and create a seal, or extra skin on the outside exposed flesh. The inside will stay fresh and green for about a day, maybe two.

Just trim or scrape the small amount of brown on the surface off and enjoy. This might just be the difference between a morning with or without avocado toast!

“Counter” Intuitive Tomatoes

Store in a cool, dry area—not in the refrigerator unless they are starting to deteriorate.

Larger tomatoes can be stored stem-side down. (Not sure why but this works, but it helps them last longer.)

Small cherry tomatoes should be sorted to remove any that are overripe, as they will spoil the bunch. Shriveled tomatoes can be roasted; made into ketchup; added to side dishes, pasta and sauces; and frozen for later use in cooked recipes.

Lettuce Longevity

Battle the slimy, soggy green monsters that lurk in the crisper. Remove any damaged or discolored leaves. Wrap whole lettuce with paper towels or a clean tea towel, place in ziplock bags and then in a brown grocery or lunch bag. Store in the refrigerator but not in the crisper. For living lettuce, remove any damaged or discolored leaves. Wrap the top with paper towels and place in a brown grocery bag and into the fridge.

For prewashed mixed greens, remove any damaged leaves, add fresh paper towels on the bottom and top and place in a brown grocery bag and into the fridge. Before use, fill a salad spinner with ice-cold water.

Remove stem and break down lettuce for whole heads. Trim or remove any deteriorating leaves. Plunge into icy water and drain.

Fill container again. Add lettuce to the icecold water. Drain and spin dry.

Water Babies

Remove radish tops, wash, scrub and dry as much as possible. Store in container filled with water for short storage.

For longer storage, wash, scrub and dry.

Place in a plastic bag with a moist paper towel. Remove air from the bag (using the straw method) and seal. Roast radishes with olive oil or brown butter and garlic as they lose their crisp texture.

Trim celery and pack in jars or plastic bags filled with water. This is a great way for a ready-to-eat snack that keeps celery crisp.

For longer storage, try the foil method.

Wrap celery in foil and store in the crisper.

Cook celery that is starting to soften. Add butter, garlic and Parmesan cheese or add to soup, stews and rice dishes. ■

Tops Off

Remove carrot tops, as they draw out moisture and make the carrots go limp. Wrap with paper towels and place in a ziplock bag.

Store in the crisper section of the refrigerator.

As the freshness peaks, roast or use for soup, stews and desserts.

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where food + art + community intersect Equal parts bakery, café and urban park, we’re proud of our space, our food and our people. We’re committed to cultivating community and good livin’.

• • • • • •

breakfast, lunch & dinner wine, craft beer & cocktails espresso & tea bread & pastries weekend brunch custom catering & delivery

@lifesuperba

#lifesuperba

superbafoodandbread.com

join us daily for happy hour special eats and drinks menu 3 to 6 pm

join us weekly for neighborhood night every Tuesday from 5:30 pm enjoy 2 entrées + bottle of wine for $60 The Point 830 S. Sepulveda Blvd., El Segundo, CA 90245

Summer

All Day From make-ahead morning matcha berry bowls to island-style pineapple rum upside down cake, we have your summer dishes covered—from sunrise to sunset.

WRITTEN & PRODUCED BY KARA MICKELSON | PHOTOGRAPHED BY SHANE O’DONNELL

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Overnight Matcha-Chia Pudding This delicious, pre-made matcha-berry oat pudding is perfect for brunch and lazy summer mornings.

4 Servings 1 cup boiling hot water 1–2 tablespoons matcha powder ½ cup chia seeds, or more as needed 1 cup steel-cut oats 2 cups coconut milk, reduced or full-fat 3-4 teaspoons lucuma powder 6 tablespoons honey or to taste GARNISH assorted berries & fruit toasted coconut raw almonds edible flowers hemp seeds honey

Combine hot water and matcha until mixed thoroughly. Stir in chia seeds. Add all remaining ingredients except toppings. Stir very well using a fork to break up lumps. Place in refrigerator in serving containers overnight, covered tightly with plastic wrap. Check after two hours and stir in an additional teaspoon of chia seeds if mixture is not setting up. Add toppings just before serving.

Notes: Steel-cut oats will be firm and chewy. For a softer texture, blend pudding in a food processor and spoon into breakfast bowls. Lucuma powder can be found online or at specialty markets; it is used to add sweetness. Using 2 tablespoons of matcha powder will give a heavy matcha flavor.

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Farm/Garden Tomato-Herb Pizza We love pizza … even more if it includes favorite farm-to-table herbs and produce. The dough is inspired by Perfect Pizza Dough in The Bread Bible by Rose Levy Beranbaum.

pizza dough (use recipe provided or storebought pizza dough or even flatbread) garlic butter fresh grated Parmesan or Romano cheese mozzarella cheese fresh assorted tomatoes fresh herbs: basil, oregano, thyme garlic herb oil drizzle balsamic crème vinegar Remove dough from container and roll out between two pieces of parchment paper.

Shape dough onto a pizza pan or sheet pan, pressing and lightly stretching to create the shape. Add garlic butter, grated cheese, mozzarella and tomatoes. Cook in a preheated 450˚ oven until cheese melts and crust is light brown.

Add herbs, herb oil, balsamic crème vinegar and extra fresh tomato and just before serving.

Garlic Butter ½ stick unsalted butter 1 tablespoon olive oil 2 cloves fresh garlic, minced Cream butter, olive oil and garlic; refrigerate until ready to use. Just before use, heat in microwave until a spreadable consistency for a par-cooked pizza dough or completely melted for raw pizza dough.

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Garlic Herb Oil ¼ cup olive oil 2 cloves fresh garlic, minced juice from ½ lemon fresh herbs

¾ teaspoon instant yeast 1/3 cup water (70º to 95º) pinch sugar 1 cup Anna Napoletana Tipo “00” extrafine unbleached flour ¾ teaspoon granulated sugar ¾ teaspoon salt 2 tablespoons olive oil

dry ingredients before adding the yeast is a critical step.) Create a well in the center of the flour. Pour in proofed yeast/water and slowly work into the flour. Start by using a wooden spoon or fork to move the outer flour to the center well of water. The dough will begin to look rugged. Use your hands to press and turn the dough upon itself a few times. Add more water, a tablespoon at a time, if there is still unincorporated flour.

Don’t overwork or overwater the dough. The dough will be somewhat smooth in texture.

Tuck the edges under the dough while creating a 5-inch disc shape. Place olive oil in a narrow container that will hug the dough disc and support the rising action. Coat dough with oil and place the smoothest side facing up in the container. Cover with plastic wrap, place in a warm, draft-free area and let rise until double in size, about two hours.

Proof yeast to confirm it is active and fresh before use: Mix yeast and water together.

Sprinkle a pinch of sugar in the mixture. Let stand 2 minutes. If the yeast bubbles and looks foamy, it is active. If the water just looks murky without any activity at the surface, the yeast is either too cold or dead. Wait a few more minutes. If nothing happens, start the process again. If the yeast is still inactive, discard it and begin again with a new package of yeast.

Mix flour, sugar and salt thoroughly in a mixing bowl. (Salt kills yeast, so mixing the

Notes: Pizza dough can be made one day before using and refrigerated. Let dough rest for 30 minutes before forming, if using chilled dough. Dough can be par-cooked one day before. Cook until pale and cooked through but not brown. Let cool. Wrap tightly and then use within a day. When ready to use, layer with toppings and heat until the cheese melts and the edges are brown. Buy flour online or at specialty markets. Use a thermometer to check temperature of water before adding to recipe. Preferred brand of yeast is Saf-Instant.

Pulse all ingredients in a small blender or food processor.

EASY “PEEZY” PIZZA DOUGH Makes one 8- to 10-inch pizza

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Mezze Platter This “make-it-happen” Mezze Platter is fit for a sultan! It is perfect for on-thego summer activities such as picnics, concerts in the park, sporting events or pool parties. Use the recipe below as a guide and add or delete as desired. Dip inspired by Beet Puree in Jerusalem: A Cookbook by Yotam Ottolenghi.

DIPS 1 container baba ganoush, purchased 1 container hummus, purchased 1 container tzatziki, purchased Roasted Beet Dip ASSORTED GRILLED VEGETABLES (1 TO 2 PER PERSON), PURCHASED OR HOMEMADE zucchini bell peppers carrots red & white onions hearts of palm, 1 jar, drained cherry tomatoes mini-eggplant EXTRAS feta cheese, cubed farmers cheese diced cucumber & tomatoes, seasoned & drizzled with olive oil & vinegar, chop & toss stuffed grape leaves, purchased large caper berries, pickled, purchased Middle Eastern pickled cucumbers, purchased BREAD Toasted pita & grilled flatbread, wrapped in foil until ready to use FRUIT fresh figs, sliced pomegranate, displayed open medjool dates, deseeded GARNISH assorted herbs fresh mint pine nuts or pistachios honey, to drizzle on fruit DAY BEFORE Prepare dip and roast or grill vegetables the night before. Store everything tightly wrapped under refrigeration.

DAY OF 1 to 2 hours before serving, place dips in well-covered serving bowls or jars with lids. Place dip bowls on serving platter. Artfully arrange fruit and vegetables on platter around bowls.

Wrap everything tightly and place in a box in a cooler just before departure. Add disposable serving utensils, fresh herbs and jarred sauces. Drizzle honey and olive oil and add bread just before serving.

ROASTED BEET DIP (CAN BE MADE 2 DAYS BEFORE) 4–5 red beets, roasted (or readycooked, pre-packaged) 3 tablespoons Greek yogurt 1 garlic clove, minced 2 sprigs fresh thyme, stems removed juice of 1 small lemon ½ jalapeño chile, seeded and minced 2 Medjool dates, deseeded 1 tablespoon honey salt and pepper to taste 2 tablespoons olive oil GARNISH 1–2 green onions, sliced 1 tablespoon Za’atar olive oil, to drizzle on top farmers cheese, crumbled pine nuts Preheat oven to 450˚. Remove beet stems; wash and scrub beets. Place in foil and coat with oil. Season with salt and pepper. Add fresh thyme sprigs.

Wrap tightly in foil and roast at for approximately 40 minutes or until fork-tender.

Remove beets from oven. Let cool to the touch and remove outer skin.

Quarter beets. Place all ingredients for the dip into a food processor.

Pulse until smooth and creamy. Check flavors. Add more heat, seasoning or honey if desired. Top with crumbled farmers cheese, pine nuts, olive oil and green onions.

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Grilled Jerk Jackfruit Flatbread The Grilled Jerk Jackfruit Flatbread is island-inspired and vegetarian.

Marinate overnight or use an Instant Pot pressure cooker for quick and easy jerk flavor.

Serves 2 to 4 14-ounce can jackfruit packed in brine or water (not sweetened or in syrup, preferably Aroy-D) Jerk Paste flatbread or tortillas juice from a navel orange Mango Slaw Drain jackfruit and rinse with water to remove extra salt. Coat jackfruit with jerk paste. Marinate overnight or cook for 1 minute on low pressure in an Instant Pot pressure cooker to infuse flavor before grilling.

Heat flatbread or tortillas on a grill or over an open stove top flame using a fork or tongs to flip over.

Cook both sides. Reserve.

Grill marinated jackfruit pieces on an oiled grill. If using an outdoor grill, use a vegetable basket or topper to keep the pieces from falling through. Cook until the edges darken and nice grill marks appear.

Flip over and continue to cook the other side. (The key to a nice jerk flavor and texture is getting a decent amount of char on each side without overcooking.) Remove from the grill and squeeze orange juice over jackfruit. Shred or smash pieces with a fork to break up.

Build the flatbread or tacos. Top with jerk jackfruit, Mango Slaw, hot sauce and garnishes.

JERK PASTE Make up to one day before use 1 tablespoon fresh thyme 1 tablespoon garlic powder 1 tablespoon onion powder ½ teaspoon cayenne 2 teaspoons coarse salt 2 teaspoons granulated sugar ½ teaspoon smoked paprika ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1½ teaspoons allspice ½ teaspoon black pepper, ground ½ teaspoon white pepper, ground 6 garlic cloves, minced 1 cup chopped green onions 2 tablespoons red vinegar 2 tablespoons unsalted butter 1 tablespoon ketchup 1 whole star anise Blend all ingredients in a food processor until smooth.

MANGO SLAW 1 firm ripe mango, small dice 1 red bell pepper, small dice 2 cloves garlic, minced ¼ cup 100% pure coconut water (unsweetened, unflavored) 1 tablespoon vegetable oil 4 green onions, sliced ½ cups purple cabbage, diced 3 tablespoons red wine vinegar 1 tablespoon honey, mild flavor ½–1 jalapeño pepper, minced

Mix all ingredients. If preparing the night before, add mango just before serving. Check flavors and add more pepper for a spicier slaw.

GARNISH sliced cherry tomatoes fresh cilantro leaves fresh lime wedges 1 navel orange, cut into wedges microgreens avocado, sliced jarred peri peri peppers Caribbean or peri peri hot sauce

Notes: For traditional intense hot flavor, substitute fresh habanero or ghost pepper for cayenne in Jerk Paste or for jalapeño in Mango Slaw. This recipe is also great for chicken. Use 3 to 4 chicken thighs (bone-in, skin-on).

Marinate overnight or precook in an Instant Pot for 4 minutes.

Transfer to grill. Brush with remaining paste. Add a sprinkle of salt before cooking. Cook until 165˚ internal temperature.

Squeeze orange juice over top.

Remove chicken from bone and shred or chop. Garnish and serve.

(If using a pressure cooker, add ¼ cup of water to bottom of pot before heating.)

Almond Coconut Pineapple Rum Upside Down Cake The island is calling in the form of this perfect Almond Coconut Pineapple Rum Upside Down Cake. Even better, it’s gluten-free and addictively delicious.

1 box Simple Mills vanilla cupcake & cake almond flour mix 1 medium pineapple Pineapple Syrup zest and juice of 1 lime 1/3 cup unsweetened applesauce 1/3 cup unsalted butter, melted 1/3 cup water 3 eggs 2 tablespoons vanilla 1 tablespoon ground cinnamon ½ teaspoon fresh ground nutmeg 1 teaspoon baking powder 1 can sweetened condensed coconut milk mint and/or fresh cherries, optional Butter a 9-inch round cake pan. Sprinkle with a small amount of cake mix and distribute throughout the pan.

Trim off pineapple exterior and top. Slice into 1/8-inch thick rounds. Pare down pineapple rounds and remove core with a small, circular cookie-cutter or a knife. Slice pineapple into wedges.

Add sliced pineapple to Pineapple Syrup and cook over medium heat until tender.

Carefully turn pineapple to coat with syrup.

Add water to the syrup if needed to prevent burning. Remove from heat and let steep, covered, for 5 minutes. Carefully remove pineapple and reserve. Reduce syrup until it begins to thicken. Remove from heat and add lime juice and zest. Reserve.

Artfully layer pineapple wedges in the bottom to the pan. Drizzle with 2 tablespoon of

Pineapple Syrup. Reserve remaining syrup.

Pour dry box mix into a mixing bowl. Add applesauce, melted butter, water, eggs, vanilla, cinnamon, nutmeg and baking powder; stir completely. Carefully pour mixture into the prepared pan on top of the pineapple.

Bake at 350˚ per package instructions.

If cake is uncooked in the center, cook another 10–15 minutes until a tester comes out clean. Remove from oven and slide a knife around the edge of the cake. Let cake rest in pan 5 minutes.

Carefully unmold and serve warm, or chill and bring to room temp before serving. Top cake with remaining pineapple syrup, warmed sweetened condensed coconut milk, mint and cherries. Cake will last for three days under refrigeration tightly wrapped in plastic.

PINEAPPLE SYRUP ½ cup Lyle’s simple syrup 3 tablespoons rum 3 tablespoons unsalted butter Heat all ingredients in a medium saucepan, stirring, until butter is melted.

Notes: Save any leftover pineapple for fruit salad or add to the Grilled Jerk Jackfruit Flatbread recipe. The almond flour mix, coconut milk and simple syrup can be found online or at specialty markets.

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Fresh Idea

South Bay restaurant Chez Melange started the Seed to Plate program with the hopes of offering wholesome, local produce to their patrons. But they’re doing much more than that.

WRITTEN BY AMBER KLINCK PHOTOGRAPHED BY LAUREN PRESSEY

As Angelenos it’s easy to take for granted the multitude of food options we have to choose from. Are you a gluten-free vegan with a sensitivity to soy? Don’t stress. This is Los Angeles; we’ve got you covered.

But it hasn’t always been like that—and certainly not in the Beach Cities. There was a time when daily menus and garden-to-table specials were a revolutionary idea. That is until 1982, when Michael Franks and Robert Bell opened the doors of Chez Melange.

However it was the opportunity to open another restaurant—Café Courtney in Hermosa Beach—that initially brought Michael to California. “I’d heard of L.A., but it was all the Sunset Strip,” Michael explains. “I wasn’t even really cognizant there were beaches—it was all Hollywood.”

Moving from London to Hermosa Beach in 1976, Michael was introduced to a lifestyle that was quite different from home. And he liked it.

“The London scene was crazy, high-action and a lot of people. Here it was kick-back and I’d walk to work, and people would say good morning to you. And of course the weather—it was just something I fell in love with.”

That was also the year Michael met Robert.

“Very quickly Robert took over as [Café Courtney’s] chef. I was the front of the house, Robert was the back of the house … that’s how it worked out. We were on point, the timing was perfect, and it was huge success.”

The restaurant expanded to include five locations, but Michael and Robert were ready to branch out on their own. In 1982 they opened the doors of Chez Melange inside the Palos Verdes Inn Hotel.

“Our goal was a French café, very simple,” Michael notes. “As we developed, we realized that

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we had an audience that was really interested in food. And we had been influenced by a culture that was led by Alice Waters from Chez Panisse, which was in Berkeley. Her philosophy was fresh, daily changing, creative and influenced by France but also influenced by the world,” he adds.

So Michael and Robert decided to do what no one around them was doing: creating daily menus for breakfast, lunch and dinner. “Certainly what we were doing was challenging and demanding and difficult, but it was really amazing and rewarding because the customers in the South Bay took to it immediately.”

“My place of many things”—that’s what Chez Melange means. And it was. The new restaurant boasted a sushi bar, breakfast, lunch and dinner with a menu that changed daily, and wine by the glass—all of which were new concepts for the area at the time. “It was a monster, but it was our monster,” Michael says.

Adding to the truly unique Chez Melange experience was Chef Robert’s desire to bring a garden-to-table element to the restaurant. “Robert wanted to go local as much as he could, and he wanted to have his own garden,” Michael notes.

“He met with Lynne Busia, who at the time was the [director of pupil services for the Palos Verdes Peninsula Unified School District] and a foodie as well. She gave him the connections by which we could start this off.”

So in 2001 the Seed to Plate program began at Palos Verdes High School in an area that was converted into a garden. “Our part of the deal was we would buy everything that was produced.

And that’s how it has maintained itself. It’s a selfsustaining program through which we buy all the vegetables—we still get our deliveries every Monday. And of course there are donations that come through the school,” Michael notes.

And while having the freshest ingredients in your kitchen is a chef’s dream, what’s most incredible about the Seed to Plate program are the special needs students who participate in maintaining the garden. “At the moment our special education kids are 18 to 22,” Michael notes. “And the program is a little bit different. [The garden is now] at the Valmonte preschool, which is in PV. But it’s still the same philosophy; it’s actually better than ever. It’s been a very exciting project throughout the years.”

In 2008 Chez Melange evolved into what it is today, with a new location on Catalina Avenue in Redondo Beach and a three-restaurant experience that includes their Bouzy Gastropub “inspired by a French brasserie, an English pub and an American bar and grill,” an oyster bar, and the Sea Change—a “seafood-centric restaurant.”

The menu still boasts some of the freshest, locally grown ingredients around, thanks to the Seed to Plate program. ■

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Wine Goes Green In a state known for progressive environmentalism, it was only a matter a time before our precious California grape juice got a heavy pour of sustainable action.

WRITTEN BY BONNIE GRAVES

“Healthy grapes that are organically grown and chemical-free are turned into wines with an inherent marketing problem because they can’t legally be labeled as organic.�

W

ine labels remain confusing to American consumers.

Regulations involving mandatory warnings on back labels, for example, have wrongly convinced many that they are allergic to sulfites. Similarly, American women are often misled in their belief that even the most modest amount of wine consumption during pregnancy will directly lead to unavoidable birth defects.

So no. If you can drink orange juice, you’re not allergic to sulfites. You just drank too much or were dehydrated. Also, American mothers should rest assured that an occasional single glass of wine during pregnancy will not result in your kid having a third eye or a lowered IQ. The science just doesn’t merit the paranoia. It’s that scary language from the government on the back of the wine bottle that misleads consumers.

Perhaps most mystifying to American wine consumers are terms like “organic or organically grown,” “biodynamic or biodynamically armed,” and “sustainable or certified sustainable.” Fortunately California is again taking the lead on environmental initiatives with a bold new certification program and logo designed to help consumers find wines that are made in an eco-friendly fashion. Part of an extensive, multi-year partnership between the California Sustainable Winegrowing Alliance and the Wine Institute, the state’s largest trade organization, the new California Certified Sustainable logo launched with this past fall’s 2017 vintage.

To understand the potential impact of this new logo and the authenticity behind it, we can consider just how misunderstood and inauthentic the term “organic” can be—at least with regards to wine. Currently a wine labeled “USDA organic” necessitates forgoing sulfites, which for most winemakers are an essential preservative that ensures a wine won’t denature and spoil before it hits the market shelves. In this sense, “organic” is applied to the vinification processes—the winemaking itself—and in my professional opinion, it creates a risk for spoilage that winemakers are wise to avoid. Simply put, wines marked “USDA organic” have a very short lifespan.

An entirely different application of the term “organic” refers to viticulture—the grape-growing process and related farming techniques. Hence many California wineries have long employed organic farming

processes, eschewing chemicals and pesticides in favor of natural remedies. The result? Healthy grapes that are organically grown and chemical-free are turned into wines with an inherent marketing problem because they can’t legally be labeled as organic. It’s tricky.

Yet more confusing to consumers are biodynamic wines, a wine designation that encompasses both organic practices in the vineyard in addition to the winemaking process itself. Based on Rudolf Steiner’s complex system of astrological indicators, biodynamic has a certain hippie vibe associated with it—although practitioners swear it results in a healthier vineyard ecosystem and, by extension, healthier wines. A leading international certifier of biodynamic wines is Demeter, and when that logo appears on a back label, a consumer can be assured that strict organic practices were followed both in the vineyard and in the winery.

But back to sustainability and what it means for California wines. Up until 2017 certain wine-producing regions like Lodi adopted their own local rules for sustainability. Indeed, the “Lodi Rules” for third-party accreditation set the standard for other larger regions’ later participation.

SIP Certified is another logo-based organization that provides an assessment program to verify if a winery is in fact following predetermined protocols.

It all comes down to “he said/she said,” and it reminds this writer of the controversy surrounding the Wine Spectator wine list awards, in which the magazine—for a hefty fee—often awarded restaurants top billing without ever verifying if submitted wine lists were authentic or not. There were cases of “fake” wine lists winning awards, because the trophy bottles and comprehensive cellars they claimed were available in fact only existed on paper. And if you don’t check vineyard and winery practices, you similarly can’t be certain that wineries are being honest.

What is most exciting about the new California Certified Sustainable is its comprehensiveness. In order to qualify for the new logo, certified wines must meet a rigorous checklist of nearly 60 requirements in the vineyard with another 30+ practices in the winery itself. And these practices go far beyond simply refraining from chemical interventions.

California Certified Sustainable requires commitments to water conservation, renewable energy, wildlife habitat preservation, greenhouse gas reductions and labor practices. Essentially it’s a commitment to stewardship of the vineyard with a corollary commitment to improve the systemic environment that produces the wine from grape to glass. It ain’t easy.

So why would wineries want to commit to being a part of the program and subject themselves to outside monitors? The answer is twofold.

Firstly, it results in better wines, unequivocally. So-called “manufactured wines”—mass-produced plonk, if you will— are laden with unhealthy materials and can only be produced at cheap prices by cutting corners, notably when it comes to labor costs. There is no farmer named Charles Shaw lovingly tending his grapes.

And if Chuck does exist, he’s likely a chemist at Monsanto.

Secondly, wineries committing to thirdparty verification checks are betting that consumers care about sustainability.

And data shows that they do, especially a younger generation of wine drinkers for whom environmental conservation is a key issue. Having a simple, easily identifiable logo that confirms a California wine was made with care for product, place and people is frankly long overdue for the industry.

With the participation of key players like Jackson Family Wines, California’s largest family-owned wine company, the logo will acquire market penetration quickly.

Consumers can expect to see the logo on select 2017 white and rosé wines, with reds coming to market a year or two later upon vintage release.

The Wine Institute and its trade membership are working to explain the logo to both the trade and to consumers, such that as it accrues traction it becomes associated simply with quality. So if and when you have the chance to choose between two bottles of similar California wine, seeing this logo should make the decision that much easier. In supporting the California Certified Sustainable program, one can quickly drink better quality wines that are better for our environment too, and that’s a win-win for everyone in the Golden State and beyond. ■

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The Associates presented

JULY 15, 2018 • 4-7pm Fundraiser to Benefit the Palos Verdes Art Center Beverly G. Alpay Center for Arts Education

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We appreciate the generous support of the community, our sponsors and the restaurant & libation vendors that made our event such a success!

Thank You to Our Sponsors & allen lay

an uncommon journey

dorothy

jacqueline glass

gingi, inc. lifestyle products

peninsula magazine

halekulani, waikiki

rolling hills living

audrey

& family

& william dahlgren

palos verdes peninsula news

butler - fishman properties

jennifer ryan

sandra sanders re / max

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jl events

estate properties

june

shirley starke -wallace

& gregory gershuni charla & mickey martinez

& derek treherne & jim york /

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southbay magazine

daily breeze

catalina view gardens

sunny rahmani, re / max

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& debra clark & jim thompson

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& don variano & madan syal

mohini

Tastings

Wines, Spirits, and Beer

alfredo garcia’s cocina

la traviata , long beach

aimery

off the vine

bettolino kitchen

lisa’s bon appetit

ave winery

onehope wine

brio

marsatta chocolate

boisset collection

poiema wines

chef dora / chef paular

pappy ’s seafood

boochcraft kombucha

scholb premium ales

critic’s choice catering

rebel republic social

catalina view wines

sieur d’arquesm

entertaining friends

house

girl and the grape

specialty cellars

catering

stonefire grill

inside the cellar

stone brewing

h .t. grill

the cove cafe

kinship winery

tito’s handmade vodka

montemar wines

trader joes , rpv

kelly ’s home chef

w w w.cel ebr at ech efs.com

Farming the Peninsula Remembering the Ishibashi family’s agricultural legacy in Palos Verdes WRITTEN BY CHRIS RIDGES PHOTOS COURTESY OF CSU DOMINGUEZ HILLS ARCHIVES

It may take more than a little imagination to realize that, at one time, the Palos Verdes Peninsula was an agricultural oasis. Its transformation from desert to harvest-land began in 1882 when the 16,000-acre Bixby Cattle Ranch (essentially the entire Peninsula) began leasing specific areas to farmers. For $10 per acre annually, ambitious farmers could begin improving the soil and establishing their crops.

Nearby Torrance, Carson and Gardena were partially farming communities too, specializing in flowers and berries. Palos Verdes was prime for so-called “dryland” farming—an expensive and risky method suited for the area’s particular climate and weather.

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One of the most successful and significant families to take advantage of the Bixby offer was the Ishibashis, a family from Okayama, Japan. Arriving in the U.S. in 1910, the Japanese American family began reimagining their 5-acre Portuguese Bend parcel (adjacent to today’s Trump National Golf Club) into a bountiful farming business.

Annie’s Stand, a roadside favorite for decades that was situated next to the farm, offered travelers fresh fruit and a view of their beautifully developed farmland.

The Ishibashis, including founding family members James “Kat” and his wife, Annie, began what would become a long-lasting relationship with the area, its community and its culture. Their children, Richard and Yvonne, continued and expanded the family organization for nearly a century with additional locations established throughout the Peninsula.

Richard and his wife, Sande, were instrumental in maintaining his parents’ vision of bringing visual beauty and prosperity to the areas they farmed. Thought was given to how the rows of different crops would look after planting—arranged and expanded across the gently hilled coastline. Their creative and mindful approach resulted in a natural beauty long shared by locals and tourists alike.

Sent to internment camps during World War II, the Ishibashis were among a very few that chose to return. Their family, forced to splinter in different directions, had begun new lives. Fortunately they began to reassemble. The postwar readjustment was understandably difficult, but they were determined to gather and forge on. Their family was, and is, a model illustration of how Japanese Americans could reenter society to share the new American dream.

In 1949 Richard leased 150 acres near the Torrance Airport and included another much-welcomed roadside stand beside it, featuring the most delicious strawberries in California—sold to motorists

by the crate. The attractively cultivated berry rows were visible from Crenshaw Boulevard for decades.

An additional farm was started by Kay and Katherine Ishibashi in Walteria and could be seen from PCH. The family employed hundreds of workers each year in all of its locations and operations.

Among the flowers the Ishibashis excelled in growing were poppies, snapdragons and pansies. Their gorgeous gladiolas were cut two days before blooming and air-shipped to New York City, where they commanded extravagant prices. During the height of their geranium production in the 1950s and 1960s, more than 200 million of the flowers were shipped to the East Coast every year.

Their produce included avocados, tomatoes, carrots, beets, sweet peas, bell peppers and barley. The avocado groves they designed so magnificently in Portuguese Bend became legend. Crates of their tomatoes were trucked daily to San Pedro for shipment to San Francisco’s best restaurants and markets.

But what about those strawberries? The Ishibashis used several varieties of university-type strawberries that would grow abundantly in the PV Peninsula’s mini-clime, March-to-September berry season.

The plants were replaced annually to ensure taste, firmness and gargantuan size (their “stem” variety were as big as lemons). The soil was fumigated every year as another painstaking preparation before planting.

The strawberries were sold to the wholesale market and distributed across the country at great demand. For years and years tourists from all over the country as well as fortunate locals could pull over and stop for a crate.

As the Peninsula transformed from farmland into populated communities, new problems arose for the Ishibashis to overcome. When the coyotes disappeared, the realities of civilization set in. In the 1960s

motorcyclists, off-road Jeeps and horse trails began to cut through their farm’s multiple rows of fragile, vulnerable produce and flowers.

Vandalism and mischief resulted in upwards of a 10% loss of crops.

The property lines were chained off, but the determined, thrill-seeking locals still got through to have their fun and leave their destructive trail. Their vehicles would not only destroy delicate crops but also leave deep ruts in the soil, requiring labor-intensive repair.

Firing rifles and pistols in the open fields—a traditional pastime for some residents—would endanger the lives of tractor drivers and other fieldworkers until local police enforcement proved effective. Local kids would break into the stands during the night and help themselves to cartons of eggs, tomatoes and berries. Thieves would break into their storage sheds and steal hundreds (thousands today) of dollars worth of tools and rifles. As if the jackrabbits, peacocks and pigeons helping themselves to everything in sight weren’t bad enough.

The crops were vanishing from era to era too. A new Palos Verdes Estates home development in the 1950s resulted in the Ishibashis’ famed garbanzo bean export business (mainly for Cuba and Puerto Rico) coming to a complete and sudden end. New terra-cotta tile-roofed homes and paved streets replaced the once flourishing, expansive chickpea fields.

Continued harsh regulations during the 1990s made family farming more and more difficult, as did competition from the local grocery chains. After losing several family members, the Ishibashis closed shop in 2005. Plans to re-open were considered and various efforts were attempted, but none had lasting results. The family held its closing sale in March 2012.

The Portuguese Bend home the family built in 1952, with its incredible view of the ocean and avocado groves, remains the telling reminder of a wonderful era passed. ■

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What’s Cooking?

Food stylist Kara Mickelson shares her recipe bibles.

NOPALITO: A MEXICAN KITCHEN

BY GONZALO GUZMÁN WITH STACY ADIMANDO This isn’t your neighborhood, run-of-themill Mexican restaurant food. Sure, there are recipes for enchiladas, tacos and salsa, but the recipes delve into the rich soul and spirit of Mexican cooking—complete with complex sauces, robust flavor, freshly made cheese, a combination of ultra-fresh garnishes and ingredients paired with layered flavor profiles.

Try the brussels sprout quesadilla, various salsas, chicken tinga, Huevos de Caja and Bebidas y Postres (drinks and desserts) such as the Oaxacan strawberry horchata. Recipes take their cue from traditional techniques and flavors with a focus on locally sourced products and a sprinkling of modern expectations. Many are multifaceted and may require a fair time commitment and upfront planning.

Read through each step a couple times before embarking on a recipe. And be prepared to source hard-to-find ingredients, from nopales to cascabel peppers.

Most importantly, plot out what can be made in advance so when it comes time for dining, you will be inspired and delighted versus exhausted.

OUR SYRIA: RECIPES FROM HOME

BY ITAB AZZAM AND DINA MOUSAWI Inviting photos? Check. A fair share of easy-to-craft recipes? Check. Insight into a rich culture and cuisine that’s gaining traction? Check.

Try the baba ganoush with ground lamb, sort of a Syrian version of nachos; the Damascene fruit salad, simple but delicious; the roasted cauliflower side dish; or zucchini in tahini sauce. There are lots of interesting dips and vegetable-heavy recipes for casual get-togethers, mezze offerings or sides.

Many of the recipes are uncomplicated and reflect a relaxed cooking style based on fresh, easy-to-find ingredients with a few

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regional staples to source in advance.

The book is as much about the style of cooking and the culture as it is about the cuisine and people of Syria. Read the introduction from Itab and Dina before diving into the collection of curated recipes.

Perhaps start with uncomplicated wraps and side dishes and unique breakfast egg dishes that will inspire your brunch game.

Don’t skip the refreshing drinks and desserts that will open your palate to some new flavor combinations.

Check out the Syrian pantry section for more insight into ingredients such as rosewater, Aleppo pepper, Seven Spice, za’atar and sumac that will transport you to a faraway land and the rich food culture of the Syrian people.

THE PHO COOKBOOK: EASY TO ADVENTUROUS RECIPES FOR VIETNAM’S FAVORITE SOUP AND NOODLES

BY ANDREA NGUYEN As a recent winner of the 2018 James Beard Foundation Book Award for the “Single Subject” category, we can rest easy with Andrea’s knowledge and expertise in Vietnamese cooking. She is a writer, teacher and native of Vietnam, with several cookbooks to her credit since 2006.

This book walks you through easy and more complex recipes for traditional and modern versions of pho. She offers a pressure cooker method for streamlining the base broth process or the more involved stockpot method, although there is also a quick method with a purchased broth.

Whichever method you choose, a 40-minute commitment minimum (not including shopping) will create what she calls “simply and satisfying” pho. A longer time commitment will, of course, yield an exponentially better end product.

There are plenty of tips, tricks and techniques offered, as well as an overview of pantry staples and sauce detail that will set you up for slurp-worthy success. Enjoy the photos and cultural notes while working through a myriad of flavors that will delight the senses and perfume your kitchen in the best possible way.

From pho to “pho sidekicks” such as fried breadsticks, dumplings and Vietnamese coffee, you can let your mind wander and your taste buds travel. For those who have experienced Vietnam, this is the best virtual one-way “ticket” back to the streets of Saigon. ■

Gabi James brings Spanish and coastal French cuisine, with California Soul, to the South Bay. After 21 amazing years in Redondo Beach, Guy Gabriele along with his daughter Sara and her husband Adam Aro, bid farewell to Zazou with a dream of reinventing the space and concept. Executive Chef Chris Feldmeier, inspired by his travels and the Gabriele family recipe book, created a menu bringing his favorite dishes to the table of local diners looking to share in the time-honored tradition of gathering for a meal. Gabi James is a beautiful representation of the bright and airy aesthetics of the South Bay, with touches of coastal Mediterranean charm.

BRUNCH

DINNER

P R I VAT E D I N I N G Gabi James is the perfect place for your next special event. The private dining room features a remote bar, an open air patio and a spacious dining area that holds up to 200 people in a cocktail setting, 100 for seated dining.

Please contact us to book your next event.

GABI JAMES 310.540.4884 | 1810 S.Catalina Avenue, Redondo Beach, CA 90277 | gabijamesla.com | @gabijamesla Brunch : Saturday & Sunday 10am - 3pm | Dinner : Sunday - Thursday 5 - 10pm, Friday & Saturday 5 - 11pm

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Two Cooks in the Kitchen Brooke Williamson of Top Chef fame and husband Nick Roberts opened their first South Bay restaurant a decade ago. Today they oversee operations and menus for everything from a small-batch ice cream shop to a Hawaiian cafĂŠ serving shaved ice and poke bowls.

Is there a recipe for success in both work and marriage?

If so, this dynamic duo may hold that secret ingredient.

WRITTEN BY ELIZA KRPOYAN | PHOTOGRAPHED BY JEFF BERTING

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“Plans unfold for us very quickly. We’re always keeping an eye out, but at this point we’re not going to take another opportunity unless we feel like it’s a perfect opportunity.”

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t’s funny how people call it [an empire]. It feels like we have some restaurants,” says Top Chef winner Brooke Williamson in response to her six South Bay ventures with her husband, Nick Roberts. Nick modestly says, “One day hopefully it’ll be an empire.”

Seated in the wood-encased patio of Playa Provisions, we all agree that the selfcontained conglomerate is an empire in itself.

From the beginning, Brooke and Nick knew they wanted a venture that would be a fullday event from morning to night.

“How many places can you say make sense that they’re open at 7:30 in the morning and at 1:30 in the morning?” Brooke muses of Playa Provisions.

The couple, who met working in a kitchen in Brentwood 18 years ago, shares that Top Chef gave them the courage to open a place like this. “After Top Chef the influx of business was insane,” says Brooke. “So we were like, ‘You know what? Maybe we can fill up this many seats.’”

To break it down, Playa Provisions is a 7,000-square-foot space housing four restaurant concepts: Small Batch, King Beach, Dockside and Grain. The multi-concept space also features an artisanal retail shop, Tripli-Kit, with every entity designed to potentially stand on its own.

Kitchen supply shop Tripli-Kit was originally behind The Tripel—another of their venues up the street in Playa. Now it’s the first thing you see when you walk in.

“We try to focus on things you can’t get on Amazon,” says Brooke. “Which is very hard,” jokes Nick. Such items include knives directly imported from Japan and novelties you didn’t know you needed.

“We had all of the concepts in our head already, but the location dictated the possibilities of what it could turn into,” says Brooke of a space so large that there was a need to separate it.

When they first envisioned Playa Provisions, the patio and dining room of Dockside would only be available for lunch.

But because they needed more places to put people, they opened these spaces earlier for seating. On this sunny morning—fitting the model—a woman sits across a fire pit with her laptop and coffee from counter-service eatery King Beach.

It’s not uncommon for locals to work from here in the mornings or to make a pit stop after a bike ride. The 4-year-old dining destination is ingrained into the beach community, especially with the bike path in such close proximity.

“It feels like a natural stop. And we’re casual enough to feel like you can come in cycling gear,” says Brooke … which is something Nick does often. “We’re also very casual people. We would never have a place that we didn’t feel comfortable in,” adds Brooke.

The patio became a Sunday hangout for Brooke, Nick and their 10-year-old son, Hudson, as they trained for a culinary cycling trip in the Emilia-Romagna region of Italy.

Once, after a 14-mile ride, they rewarded themselves with a glass of rosé, a shot of tequila (Brooke) and Swedish Fish.

On choosing their favorite aspect of Playa Provisions, Brooke says that it depends on the time of day. During the summertime at 5 p.m. she loves nothing more than being on the patio. Without hesitation their perennial favorite is the vibe of the Whiskey Bar. The oldest of their restaurants is Hudson House in Redondo Beach. It’s aptly named after their son. Outside, a mural of him snorkeling with a trident in hand has become a community cornerstone.

On the horizon, Brooke and Nick will renovate the restaurant of 10 years. “It’s had a nice run,” says Nick, “and we’re going to give it a nice facelift and redo the menu.” What will stay the same are the mural and their food philosophy of “keep it simple.”

“We naturally don’t overcomplicate things because that’s just not who we are,” says Brooke. “We aim to be approachable but interesting. We both understand you need to keep people entertained and wanting to come back—so you have to have these

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interesting twists—but I think that most of what we encourage are nostalgic twists.

We’re not creating things people haven’t seen before; we’re just doing them in a special way—an up-to-date way,” Nick adds.

Beer bar The Tripel derives its name from the address, 333 Culver Boulevard, but it is spelled like Belgian beers. There’s also Da Kikokiko, which means “the spot,” serving poke bowls and other Hawaiian fare in a fun, midcentury-inspired, geometrical space.

When it comes to dividing up responsibilities, Brooke and Nick avoid delegation. “We go where we feel like we’re needed most,” says Brooke, “We naturally pick up each other’s slack.” Chimes in Nick, “It’s the only way we know.”

Where they spend most of their time depends on the week. Because of the enormity of Playa Provisions, it’s often there.

When they were short a cook, they were mostly at The Tripel. If there’s an event happening at one of the restaurants, they’ll be there prepping.

With a handful of flourishing operations, there’s always something going on … so much so, it made the most sense for the family to live in nearby Westchester. Like their most loyal diners, it’s nice to work and play local.

Although both chefs have been in their share of kitchens with all kinds of progressive techniques, as business owners they agree to err on the side of discretion in application.

“We don’t use any liquid nitrogen,” explains Brooke. “We can, but we don’t feel the need to in our restaurants.”

The couple balances career and home the same way they balance their work responsibilities: “It just happens.” Brooke and Nick made it a point for Hudson to not be raised by sitters and nannies. “We feel like we’re in a position where he can be with us a lot,” says Brooke. “I think it shows him a sense of responsibility and work ethic to be around it.” Hudson helped out at a recent event, and Brooke says with sincerity, “We couldn’t have done it without him.” “[Brooke and I] have worked for people who didn’t have balance,” notes Nick. “They had horrible marriages. We didn’t want that.”

With a laugh Brooke adds, “The restaurant business doesn’t breed great relationships.”

Brooke and Nick agree that family is #1.

“We make that a point with our staff and in

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our own lives,” says Brooke. For Hudson, the restaurants are an extension of their home.

“It doesn’t feel like we’re bringing Hudson to work,” says Brooke. “The restaurants are a second home to him.”

The same goes for balancing Top Chef with home life and the restaurants, albeit she’s no longer shooting months on end.

According to Brooke, the most difficult part is the travel.

Over the last couple of years she’s become more choosy of the events she’s doing and why she’s doing them. Before committing to an event, Brooke questions whether it’s something she’s passionate about, if it’s charitable, if it’s important for her to be involved in or if it’s going to pay her a significant amount that will in turn help their lives.

“I’ve gotten to the point where I’ve eliminated the travel just to travel and don’t feel like it benefits me to be exhausted for no reason,” she shares candidly. “Coming to that place was very important—and understanding that the restaurants are our first passion and the most important thing. Anything I can do professionally to help that I will do, but not just for my own shits and giggles anymore. If [the travel] makes it so that you can’t be an active part of your own life when you come home, I don’t think it’s worth it.”

On the other hand, Brooke and Nick find inspiration from their personal travels … “from the smallest hole-in-the-wall restaurant in Louisville to Tokyo,” says Brooke. Nick shares that the majority of their conversations when they’re traveling is surrounded around food, design and what the next restaurant can be.

“We’re both very passionate about the whole evolution of everything,” he says.

On plans of opening more restaurants, Brooke says, “Plans unfold for us very quickly.

We’re always keeping an eye out, but at this point we’re not going to take another opportunity unless we feel like it’s a perfect opportunity.”

Would they open a restaurant outside California? Nick, whose most used app is Zillow, says yes. “If I like a place, I spend the first day-and-a-half saying, ‘Look, we can do this here,’” he explains of that potential.

Brooke, however, is hesitant. “I’m a little bit of a control freak,” she admits. “I want to see and feel everything. In a way that’s small-minded.”

Nick jokes, “You have that recorded, right?” ■

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Kitchen 2.0 Smart cooking for the smartphone era

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WRITTEN BY BONNIE GRAVES

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Technology. It can simultaneously be both a blessing and a curse. While there’s no denying that smartphones with social media and better cameras have irrevocably altered our daily lives, to what extent have new gadgets impacted meal prep? We asked a number of foodies to weigh in and vote for their favorite “I can’t cook without it anymore” item and are pleased to share our suggestions for the latest gear to take your kitchen into 2018 and beyond.

1. INSTANT POT ULTRA, 6-QUART, 10-IN-1, $149.95 Not in the loop yet on the IP frenzy? There’s a reason why the Instant Pot has created such a cultish following, and that’s because it super, super handy. Billed as a programmable pressure cooker, slow cooker, rice cooker, yogurt maker, cake maker, egg cooker, sauté platform, steamer, warmer and sterilizer, the 6-quart capacity “Ultra” does just about everything except help your husband load the dishwasher. Available in different sizes.

Instant Pot devotees have big online followings with loads of recipes. #CoolIdea: Katrena Bond does an amazing cheesecake in her IP. Check out @bond_kat on Facebook.

2. CHEFSTEPS JOULE SOUS VIDE, 1,100 WATTS IMMERSION CIRCULATOR, $179 Once upon a time, “sous vide” cooking methods were limited to gastronomists like Ferran Adrià and the vaunted ElBulli culinary team in Spain. Nowadays, inexpensive vacuum sealers and gadgets like the Joule mean just about any intrepid home cook can vacuum-seal a protein and slow-cook it in water—a technique that controls doneness while preserving moisture and increasing tenderness. While some enthusiasts preferred the Anova immersion circulator, the Joule got the most votes by far. You can essentially “par-cook” your proteins—including softening less-tender cuts—and then finish them on the stovetop in a flash, cutting prep time to just minutes. #CoolIdea: Veronica Winston takes on Starbucks by making her own incredible sous vide egg white bites. Perfect protein-y breakfast on the fly. @veronicawinston

3. NUWAVE 36001 BRIO AIR FRYER, $89.88 Want to satisfy a craving for crispy fries or onion rings without the guilt? This gadget, the most affordably priced air fryer in its class, uses hot air in combination with highspeed air circulation to cook your favorite fried foods without the saturated fats found in oil-based fryers. You essentially just dust the interior with a quick spray of olive oil or use no oil at all, and the machine does the rest for you—crispy textures achieved at a fraction of the fat content. You can bake and roast in it too. #CoolIdea: Rosalind Napoli makes crispy zucchini, sweet potato and cauliflower fries as a healthier alternative to traditional potato crisps. @rosalindnapoli 4. TECHNIVORM MOCCAMASTER COFFEE BREWER, $299.99 $300 for a drip coffee machine! And it doesn’t even make espresso! What? If that’s your reaction, and it was mine for sure, the Moccamaster will be a revelation. The brand has been spoken of with great reverence since the late ‘60s, and the machines are still made by hand with copper (not aluminum) heating elements. The real key is the temperature consistency. When coupled with freshly ground beans from a decent burr grinder, the Moccamaster keeps the water temperature around 200º for maximal flavor extraction.

Most cheap coffee makers just don’t get the water hot enough. Devotees insist the Moccamaster is worth every single penny for the caliber of the coffee it produces. #CoolIdea: For iced coffee enthusiasts, the Moccamaster can be a handy tool for more concentrated extraction. Be sure to experiment with different roasts and origins to find your perfect combination. Winemaker Ana Keller swears by this machine. @anakeller 5. VORWERK THERMOMIX TM5, KITCHEN ROBOT, $1,850 Yep, it’s the future. If you want to cook like the Jetsons, this kitchen “robot” is an extraordinary extravagance but believers swear by it. It’s quite common in European kitchens, where space is often at a premium so condensing every prep task into one compact gadget is worth the money. (They are manufactured in Germany and are there

called “Bimby” if you can score a cheaper one while traveling in the EU.) All I can say is watch the videos on YouTube, and if you have an extra $2K to drop on the Thermomix TMG, then good for you. Let me know how you like it! This baby is like the love child of a high-end food processor and the Instant Pot mentioned previously, i.e., it does prep work AND does the cooking. #CoolIdea: Can the Thermomix make your whole dinner in one device—proteins, grains, veggies, sauces? Yes it can. Put it to the test, and you may find yourself selling all your standalone appliances on eBay. 6. CORAVIN MODEL EIGHT WINE PRESERVATION SYSTEM, $360 This is the second iteration of the Coravin, which has revolutionized the wine industry.

No salesperson works without it these days.

What is this gadget? It’s a system that allows you to retrieve wine from the bottle without pulling the cork. Because no oxygen can then interact with the wine (beyond the natural permeability of cork itself), the Coravin can extend the life of a bottle of “open: wine for quite some time. Just how long is open to debate. One month? Three months? The jury is out, but the net result is that you can afford to open “fancy” bottles and really savor them over time without worrying that they will spoil. Again, I see this as useful primarily for people in wholesale who have a vested interest in showcasing a single bottle of sample wine for multiple potential buyers.

There are loads of competing “wine preservation” systems out there, and they are all crap—except for the Coravin, which actually works. My thought: If two people who love each other and are cooking high-tech, gadget-driven dinners together can’t finish a single 750mL bottle of wine in a night (four glasses), then maybe gadgets aren’t your solution. #justsaying #CoolIdea: Go splurge on that bottle of insanely expensive wine you’ve always wanted to try, and then Coravin the living daylights out of it. Then you can pour tiny tastes for multiple dinner party guests and look like a baller, even though you’re not LeBron and you can’t afford his wine habit.

The Coravin will let you pretend enough to impress the easily impressed. ■

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A HEALTHY HARVEST The talented chefs at Terranea Resort serve up local farm-to-table goodness all season long.

WRITTEN BY DIANE BARBER

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hat began as a modest garden nestled among avocado and lemon trees at Catalina View Gardens has evolved into splendid culinary offerings at Terranea that are a local salute to sustainability. Executive Chef and VP Culinary Experiences, Bernard Ibarra, has had a love affair with the earth and the sea since his childhood near San Sebastián, Spain, and his reverence for nature’s gifts has been a mainstay of his life and his career.

With his contagious adventurous spirit, he has opened community doors and inspired the Terranea team to embrace his passion for both farm-to-table and sea-to-table programs at the resort.

Growing fresh produce was naturally at the forefront of Chef Ibarra’s vision. Much to his delight, an off-property garden took root in the fall of 2013 after a chance conversation

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with Rancho Palos Verdes landowner and farmer Jim York.

“Mr. York was having dinner at mar’sel the first time we met. When we talked, we realized that we shared a passion for farming. By the end of our conversation, he offered some of his land for Terranea to use for a garden,” he recalls.

Chef Ibarra bought seeds and plants from nearby nurseries and planted tomatoes, leeks, lettuces, chili peppers and herbs.

During the first year he personally cared for the garden in between his regular resort responsibilities.

“One day I forgot to turn the water off before returning to Terranea. When I went back and discovered a small lake, I realized that I needed help,” he says with a smile.

Other chefs were recruited from his staff, and in 2015 a special projects position was

created for sous chef Blake Hale to oversee the garden. Kale, strawberries, onions, potatoes, eggplant, squash and more greens were added to the original crops. Beekeeping was implemented for pollination purposes, which not surprisingly evolved into Chef Ibarra donning a beekeeper’s suit and tending to over 120,000 bees.

With the farm-to-table program established, Chef Ibarra soon set his sights on bringing more than fish from the sea to the resort’s tables. He began to collect water from the ocean for in-house sea salt production, which led to the official inauguration of the resort’s salt conservancy on Earth Day in April 2015.

Over 300 pounds of nutrient-rich salt are now produced each year—some of which is infused with Meyer lemons, sage, kelp, rosemary, pinot noir wine and strawberries.

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It is used in cooking for special events like monthly Sea Salt Workshops, gifts in VIP welcome packages, salting margaritas and is for sale at sea beans.

While gathering saltwater, Chef Ibarra was always mindful of the kelp at his feet. “Like anyone who goes to the beach, I used to pick up things without giving it much thought—as I did with kelp a while ago,” he says. “We buy kelp and seaweed from suppliers, and it suddenly occurred to me to harvest it as food from the beach below the resort. One day last summer I took a bucket and filled it with kelp, and I took it to the salt conservatory where I washed it and dried it. It looked great and smelled like the ocean!”

After the kelp was dry, Chef Ibarra decided it would be great to use for fish stock and cooking. Then, according to him, a “kelp angel” suddenly crossed his mind.

“I wondered if I should check to see if what I was doing was OK. So I called the Department of Fisheries in Sacramento, and I was surprised to learn that you must have a permit to harvest kelp,” he explains. “When I heard that, it felt as if I was on the freeway and slamming on the brakes!”

He continues, “A fisheries representative explained to me how kelp is a very important part of the ecosystem. When I responded that it was already broken and

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lying on the beach, I was told that there is a distinct purpose for it … such as food or a home in the natural world. That is when I realized that we humans do things that we think are right because it suits us. The kelp gave me an additional level of respect for the sea and nature.”

Holding a kelp harvester license, Chef Ibarra collects kelp and seaweed to use for seasoning in savory and sweet dishes, to jellify ingredients, bread-making, in vegan recipes and eventually for spa treatments. “It is very rich in iodine, so cooking with it not only makes a great seasoning but it also makes a dish healthier. There is no limit to what we can do with kelp creatively!”

Chef Ibarra is always exploring ways to expand Terranea’s already rich sustainability program. Six chickens recently joined the Terranea family and took up residence at the nearby Catalina View Gardens. The flock was a gift from a local family and is comprised of three Rhode Island Reds, one Australorp, and two Orpington chickens; they are named Parmesan, Fricassee, Chicken Little, Chick-a-dee, Benedict and Chicklet.

There are plans to triple the size of the flock by summer. The eggs are used for special dishes at Nelson’s, mar’sel, and sea beans and are offered as an in-room dining option.

Given his Spanish roots, it was simply a matter of time before Chef Ibarra’s culinary journey included olives. In 2017 the Terranea chefs rolled up their sleeves and assisted with a full day of harvesting five varietals of olives (Frantoio, Moraiolo, Amfissa, Leccino and Manzanillo) at a local orchard owned by the Bizoumis family for the resort’s first olive oil production.

The olives were cleaned and crushed onsite by a Temecula-based commercial company with traveling machinery and presses. A limited production yielded 20 gallons of olive oil for the resort.

“No chemicals or pesticides are used to grow the olives. Instead the trees are sprayed with clay that encases the fruit to keep the pests away, as it was done in the Mediterranean thousands of years ago. The olive groves are beautiful, and the white trees look like a Christmas photo!” exclaims Chef Ibarra.

The oil is flavored with herbs, Meyer lemons, pink peppercorns or smoke and is offered at special events and, like the sea salt, is for sale at sea beans. The 2018 olive harvest will be increased and will include olives from the Catalina View Gardens trees. In celebration, an olive harvesting festival will educate guests about the process, and a Chef’s Table special dinner event with an olive-centered menu is scheduled for October 4.

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S U M M E R AT N E L S O N ’ S

HOUSE SMOKED BABY BACK RIB SANDWICH Serves 4 Pairing: Humboldt Brewing Co. Brown Hemp Ale smoked ribs (recipe below) BBQ sauce (recipe below) 4 hoagie rolls, toasted 1 red onion, sliced about ¼-inch thick pickles (recipe below)

RIBS

Brush rib meat with BBQ sauce and place either on a grill or under a broiler.

Allow sauce to caramelize onto the meat. Place boneless rib on bottom bun of a hoagie roll cut in half. Top with sliced red onion, pickles and more sauce. Serve immediately.

BBQ SAUCE

1 tablespoon garlic powder 1 tablespoon onion powder 3 tablespoons salt 1 tablespoon black pepper 1 tablespoon paprika 3 tablespoons brown sugar 1 teaspoon red chili flakes 5 pounds baby back pork ribs

1 cup prepared yellow mustard ¼ cup honey, mild flavor ¼ cup light brown sugar ¼ cup white vinegar 1 teaspoon ground black pepper

Combine garlic powder, onion powder, salt, black pepper, paprika, brown sugar and red chili flakes. Generously rub spice mix onto the baby back ribs.

Place ribs into a smoker and smoke for 3 hours at 275º or until tender. While ribs are still hot, gently twist each rib bone until it loosens, then carefully pull out the bone. The end result should be a boneless rack of ribs. Cut the rack into 4 equal portions.

Combine mustard, honey, brown sugar and vinegar in a saucepan and bring to a simmer. Cook while stirring for 5 minutes. Remove from heat. Add pepper to taste. Reserve.

PICKLES

4 pickling cucumbers, sliced thin ½ white onion, medium dice ½ green bell pepper, medium dice 1 whole garlic clove, chopped 1½ tablespoons salt ½ cup cider vinegar 1 cup granulated sugar 1 teaspoon mustard seed ½ teaspoon celery seed 2 whole cloves ½ teaspoon ground turmeric

In a large bowl, combine cucumbers, onion, green bell peppers, chopped garlic and salt. Marinate for 3 hours, refrigerated. Combine cider vinegar, salt, sugar, mustard seed, celery seed, cloves and turmeric into a saucepan and bring to a boil. Drain liquid from cucumber mixture and pour into boiling vinegar mixture. Remove from heat. Transfer pickles into a sterile container and chill before serving.

MICHAEL CRUZ, CHEF DE CUISINE, NELSON’S AND BRUCE NGUYEN, EXECUTIVE SOUS CHEF

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F A L L AT B A S H I

FRIED WHOLE FISH WITH SWEET & SOUR SAUCE Serves 2 Pairing: Takatenjin Soul of the Sensei (Junmai Daiginjo) 1½ pounds whole cleaned Baja striped bass 2 cups all-purpose flour 2 tablespoons vegetable oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1 whole red bell pepper, medium dice 1 whole yellow bell pepper, medium dice 1 whole medium red onion, diced sweet and sour sauce (recipe below) ½ cup chopped green onion ½ cup cilantro, stems removed

Dredge whole fish in flour and deep-fry until internal temperature reaches 145º; set aside. Heat a sauté pan with oil; add ginger, garlic, bell peppers and red onions. Cook for 5 minutes.

Set aside until ready to use.

Place fish on a large plate. Pour sweet and sour sauce over.

Top with the sautéed peppers and onions. Garnish with green onion and cilantro.

SWEET AND SOUR SAUCE 3 cups water ½ cups white vinegar ½ cup ketchup 1 cup white sugar ½ cup soy sauce 2 tablespoons slurry (1 teaspoon cornstarch with 2 tablespoons water)

Mix all ingredients in a pot except for slurry and bring it to a boil. Simmer for 10 minutes and slowly add the slurry to thicken the sauce. Reserve.

DJ EUSEBIO, CHEF DE CUISINE, BASHI To experience these dishes and learn more about Terranea’s culinary offerings, please call 855-416-3928.

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Delicious Downtown

We’d brave the 110 on a Friday night for this.

While the South Bay can proudly boast a robust restaurant scene, we agree it’s necessary to get out of the bubble and discover how the rest of L.A. eats. One of the most exciting food scenes is happening downtown, where a renaissance of art, architecture and entertainment packs in the crowds and gobbles up the table reservations. We had the miserable task of feasting upon dishes at a handful of popular venues—each offering an enticing menu, incredible service and agreeable ambience for your urban culinary adventure.

HUNGER GAMES Above: Bestia. Below: the bar at Otium; dining at La Boucherie.

BESTIA The place to be … if you can get a reservation. The industrial Arts District sets the mood for some complex—if highly comforting—cuisine, created and served by a team that functions more like family than staff.

The creation of L.A. natives Ori Menashe and Genevieve Gergis, Bestia is best consumed in small plates and sampled by all seated at your coveted table. The pizzas are divine, as are pastas. One highly recommended dish is on the starters section of the menu: roasted bone marrow freshly spooned and stirred over spinach gnocchetti, crispy breadcrumbs and aged balsamic. 2121 7th Place, bestiala.com OTIUM With the opening of The Broad museum, a new batch of restaurants has joined some tried-and-true staples on Bunker Hill. One of the most promising is Otium, just in the shadows of the impressive Broad structure. Like its neighbor, Otium is decidedly contemporary—both in design and dishes—drawing from the culinary heritage of Chef Timothy Hollingsworth. Truly an L.A. establishment, the restaurant draws most of its wares from local businesses and designers, including the aprons, ceramics, chairs and rooftop garden produce. Ideally sharable, plates feature octopus with cannellini beans, chorizo, olive and arugula; dryaged beef tartar with lavash, bulgur, yogurt and mint; and scallops with Kaffir lime, sake, gingerbread, seagrapes and celtuce. Save room for the sundae. 222 South Hope Street, otiumla.com LA BOUCHERIE High above the clouds on the 71st floor of the new InterContinental, this elegant steakhouse with a French je ne sais pas offers a VIP experience as impressive as the views. Guests in the discrete private booths that face wall-to-wall windows will see no one but their attentive waiters during this intimate and exclusive experience. Here it’s all about selection: choice of steak knife, choice of mustard, choice of cut, choice of wine. There are no wrong answers—just exquisite taste.

So indulge, invest and let the rest of the world disappear for a while.

900 Wilshire Boulevard, 71st Floor, laboucheriedtla.com

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The Grape Escape Two unabashed foodies eat and drink their way through Tuscany.

WRITTEN BY STANESS JONEKOS PHOTOGRAPHED BY MICHAEL BECKER

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SOUP’S ON Two taste sensations from J.K. Place in Florence: zucchini and bean soup and vanilla ice cream with aged balsamic vinegar drizzled on top.

C

radled by green, velvet, rolling hills, Tuscany slumbers in the center of Italy—the undisputed home of organic cuisine and regional wine. Sure, some tourists come for the fine art. Others aspire to cycle through the countryside or hone their Italian skills.

For my husband and me, both spoiled by the cuisine of California where organic is all the rage, visiting Tuscany was purely about taking it to the next level—a fullfledged immersion into the farm-to-table experience. As we saw it, nothing stood in our way, even if it meant sacrificing our waistlines.

Florence, J.K. Place Our first calorie-rich stop was Florence, the capital of Tuscany and birthplace of the Renaissance. This is a walking city, and it was only a six-minute stroll from the Florence train station to our fashionable hotel, J.K. Place, voted one of the world’s “sexiest” hotels.

After a delightful “welcome drink,” food

and wine expert Andrea Peiri escorted us to the front patio to begin our dining experience—starting with their famous bread, pane toscano. My husband, Michael, and I noted that while delicious, the bread tasted like it was missing something.

Andrea revealed a colorful story from the Middle Ages about a blockade set up by the army of Pisa to prevent salt shipments to Florence. In the relaxed Tuscan philosophy called dolce far niente, meaning “the sweetness of doing nothing,” the Florentines kept on making bread and just left out the salt.

After a tutorial of Tuscany’s wine regions, we began our evening with a Chianti Classico. Antipasto, with the traditional insalata caprese made with a ball of buffalo mozzarella and drizzled with Italian olive oil, arrived next. Tuscan olive oil is as prized as their wines, since it takes skill to decide when to harvest the olives to determine optimal flavor and taste. Unlike wine, it does not get better with age.

Andrea expertly capped our meal with homemade vanilla ice cream topped with 100-year-old balsamic vinegar, a delicacy of

Giusti 100 Modena. This gold medal-winning balsamic exploded in our mouths with a bouquet of aromas including cherry, cocoa and licorice. I pondered whether I’d ever be able to enjoy ice cream without it. J.K. Place, Florence, starting at $511, jkplace.com

Tuscany, Borgo Pignano Next we were off to Borgo Pignano, a 750-acre organic country estate near the famous medieval towns of Volterra and San Gimignano. Our picturesque drive awakened every sense as we traveled through the mustard bloom-filled hillsides. Arriving at Borgo Pignano was like entering a time warp.

Suddenly we were back in the ancient days.

This noble villa has luxurious views in every direction. Our elegant room featured original frescoes on the ceiling, glass chandeliers and a window that perfectly framed the stunning landscape. The travertine bathroom, accented with handpicked flowers, was stocked with homemade lavender soap.

We started our adventure in their medieval wine cellar with Francesco Dell’ Aiuto,

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the restaurant manager and sommelier.

Francesco presented an organic Chianti Classico. He explained that all wines from this region have a trademarked seal of the black rooster—a symbol from a medieval legend representing the Chianti territory.

Our sommelier shared that the next bottle was vegan. You might think all wine is vegan, but many vineyards use compost that contains ground-up animal horns.

The first meal at Villa Pignano Restaurant gave new meaning to the term “fresh.” All the ingredients were harvested from the property’s farm within hours of being served.

The starter dish, sautéed cuttlefish with bread and pecorino cream sea urchins with fresh broad beans, offered a combination of flavors that was nothing short of dreamy.

Then we slid into the first course. Dubbed

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spaghetti Martelli after the Italian artisanal pasta company, the spaghetti noodles were topped with yellow tomatoes, seasoned burrata cheese and tuna tartare.

The next day we joined Vincenzo Maetella, the executive chef of cuisine, to harvest the herbs from his organic garden.

His passion for fresh, organic food and good health was fueled by his grandfather, who ate only what he grew and enjoyed a glass of wine every day. According to Vincenzo, he lived to be 100.

Looking so peaceful and content in his garden, Vincenzo spoke about his job, summing it all up with, “This is not work; it’s my life!” His philosophy is simple: pick it, cook it, eat it.

We followed Vincenzo and his selection of herbs to the kitchen for a pasta cooking

class. More than merely preparing various dishes, for me it was an introduction to the art of pasta.

As we enjoyed our last sunset, soaking in the amber colors glowing over the horizon, the villa’s master mixologist delivered chilled cocktails. It was the perfect bookend to three heavenly days. Borgo Pignano, Tuscany, starting at $278, borgopignano.com

Tuscany, Castello di Vicarello Next we were off to Castello di Vicarello, just two hours south. We took our time touring the colorful countryside with sleepy towns and zero traffic until we found ourselves at the end of a narrow dirt road.

Located in the Grosseto Maremma area was a majestic, 900-year-old castle resting

THE ITALIAN JOB Clockwise: fried risotto being prepared at Castello di Vicarello; the writer attends a private pasta-making class; spaghetti Martelli served at Borgo Pignano; Villa Pignano Restaurant’s cuttlefish

Where to Stay

J.K. Place, Florence

20 individually designed rooms Starting at $511 jkplace.com

Borgo Pignano, Tuscany

14 elegant rooms, suites, maisonettes and cottages Starting at $278 borgopignano.com

Castello di Vicarello, Tuscany

8 signature suites with a blend of modern and antique Starting at $684 castellodivicarello.com

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NATIVE CROP Brando Baccheschi-Berti overlooking his award-winning vineyards at Castello di Vicarello.

Below: Chicory leaves with poached egg salad enjoyed poolside at Castello di Vicarello.

quietly on a hilltop, surrounded by vineyards and ancient olive trees. This 100-acre fairy-tale property is called Castello di Vicarello. It is the true Italian experience: intimate and relaxed with stunning views, all enjoyed in complete luxury.

The Baccheschi-Berti family rescued these ruins and lovingly restored the 17-acre property. The historic origins were carefully preserved, and contemporary luxury was incorporated—creating a unique, secluded Tuscan experience. It wasn’t long before Carlo, the indomitable patriarch of the family, and his eldest son, Brando, who is now in charge of the estate’s winery, presented their award-winning vintages.

All of Castello’s wines are certified organic, and 100% of the grapes used are grown on the estate. They were one of the first vineyards in the area to cultivate old-style growing practices, like planting mustard with the vines to support the soil and protect against bugs.

The next day I had a craving for caprese (again) and wanted to enjoy it with a glass of wine by the pool. Michael was after some greens and ordered the chicory leaves with poached egg. Our meal was sourced from the property’s organic

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garden and vineyards.

It was time to explore the heart of this historic castle: a spectacular, bustling kitchen where all the meals are prepared.

Aurora, the so-called lady of the castle, was busy at her vintage 1957 Triplex gas stove that she “found in a field” and had restored. In her self-proclaimed “magician’s cave” she readily offered up advice: “Keep it simple, and use organic ingredients.”

Castello di Vicarello, Tuscany, starting at $684, castellodivicarello.com When we got back to reality, we were both terrified of stepping on the scale after so much pasta and wine. We felt certain we’d be horrified to discover 10 extra pounds, but we were shocked to find we each actually lost 3 pounds!

How could that be possible? It seems a bon appétit, enjoyed in the company of people who embrace dolce far niente, can be truly rewarding. ■

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Coastal Ortho Grand Opening

PHOTOGRAPHED BY KRISTIN ANDERSON

Coastal Ortho Advanced Orthopedics celebrated the grand opening of their second location with a cocktail party in El Segundo hosted by Southbay magazine. Locals flocked to Coastal Ortho, formerly known as Torrance Orthopedic & Sports Medicine Group, to tour the new state-of-the-art facility located at Elevon at Campus El Segundo. In addition to meeting with the staff, guests enjoyed appetizers from Lisa's Bon AppĂŠtit and mixologist-curated specialty cocktails with Aviation gin and TYKU sake of Davos Brands.

Locally owned Barsha Wines & Spirits brought their curated wine bar, and XIMIX brewery provided tastings of their craft brews. Special thanks to Choura, VOX DJs, Penta and Rolling Hills Flower Mart for their continued partnership.

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Endless Summer on The Strand

PHOTOGRAPHED BY KRISTIN ANDERSON

Surf’s up in the Sand Section. To unveil their $23,995,000 listing on The Strand in Manhattan Beach, America Michael and Jeff Yarbrough of Keller Williams invited guests to a sunset cocktail party for the books hosted

by Southbay magazine and produced in partnership with Coastal Cocktails.

Located at 2722 The Strand, guests danced the night away to summery house music provided by VOX DJs. After checking out the vintage cars from the El Segundo Automobile Museum and striking a post in front of the “Love This Way” light-up letters, guests enjoyed appetizers from The Ripe Choice, Gray Whale gin cocktails, the Barsha wine bar, brews from King Harbor Brewing Company and sweet summer treats from Pacific Organic Pops.

This event would not have been possible without Jim Darr of Perl Mortgage, Inc., Carroll Property Inspections and Peninsula Escrow. Special thanks to Choura Events, Penta, Rolling Hills Flower Mart and Bloom Maven for their continued partnership.

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Day in the Life of Manhattan Beach Opening Celebration Celebrate National Parks & Rec Month and experience everyday life in Manhattan Beach. Revel in leisure and recreation through the eyes and lenses of local artists and enjoy original artwork by the community in a variety of media, depicting the hometown feel of the city. This exhibition is a portrait of Manhattan Beach and its progressive, laid-back lifestyle.

Live music by Adam of The Lucky Ones

Gallery guests viewing the Insta-Photo Contest

Staff favorites from the contest

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22nd Annual Celebrate Wellness

Celebrating more than 30 years, Cancer Support Community Redondo Beach’s event raised $170,000 in net income to benefit 200 free support programs for cancer patients and their families, offered each month by CSCRB. More than 500 guests sampled fare from 30 of the finest restaurants and beverage companies as they strolled through the late-afternoon garden party.

Lisa Karber, Bob Gorman, Anne Clary, LMFT, Joey Shanahan

Adrienne Nakashima, Paula Moore, Dan Hovenstine, MD, Martin Fiebert, Margo Kasdan

Steven Brass, MD, Pat Lemaire, Ann Lemaire, Jamie Glimp, Richard Glimp, MD

Paula Moore and Jim York

Dan Hovenstine, MD, Anne Clary, LMFT, Nancy Lomibao, LMFT, Judith Opdahl

Jim Hunter, Joanne Hunter, Lynn Wolf

Colleen McDermott

Champions for Children 2018 The fifth annual Champions for Children 5K Trail Run, Walk & Kids Fun Run supports quality mental and oral health services for underserved youth throughout the South Bay.

Bonnie Bailer and Phil Glover

Garret Rumbea and family

Jason Seieroe, Brandon Matson, Michael Mitchell

Nicole Porter, Zack Porter, Madeline Schenasi, Alex Schumacher

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Sienna, Brandon and Angela Wilson

PHOTOGRAPHED BY KIM D. WEST

Shantel Garcia, Christopher Acone, DDS, Iyanna Smith

310-962-4597 312 Rosecrans Avenue Manhattan Beach www.TheRipeChoice.net

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Los Angeles Chargers Mixer

Jeff and Natalie Lipton and Rick and Allison Phillips hosted an evening of great food and cocktails. Their guests had an opportunity to personally get to know Los Angeles Chargers owner and chairman of the board Dean Spanos, GM Tom Telesco and president A.G. Spanos.

Rick Phillips, Diana Morgan, Natalie Lipton, Jeff Lipton

A.G. Spanos, Kamri Spanos, Susie Spanos, Dean Spanos

Peter Gould, Jonathan Condos, Micah Farrell, Jennifer Farrell

Jim Bullard, Jill Martin, Allison Phillips, Stacey Green, Beth Bowen, Joseph Green

Allison Phillips Ken McAuley, Amber McAuley

DACHA x Mirena Kim Ceramics DACHA owner Lauren Alexander partnered with L.A.-based ceramist Mirena Kim for the artist’s first-ever showing.

Local interior designers and guests gathered at the home and lifestyle store to shop one-of-a-kind ceramics and enjoy custom craft cocktails by local mixologist Mr. Elixir.

Dave Daze of Mr. Elixir

Mirena Kim and Lauren Alexander

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Leslie Tanquary

JP Cajuste

Tiffany Criner and Grace Cruz

PHOTOGRAPHED BY MIKE NOWAK

Dean Spanos speaking to Chargers fans

Southbay’s Source of Engagement Rings for over 70 Years

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Celebrities and 2,000 stationary cyclists took to the Manhattan Beach Pier to raise money for cancer research. More than 10,000 visitors attended the annual spring fundraiser that featured comedian George Lopez, ex-L.A. Laker Steve Nash and other sports royalty. The Tour de Pier raised more than $1.4 million dollars for the Hirshberg Foundation for Pancreatic Cancer Research, Cancer Support Community Redondo Beach and Uncle Kory Foundation.

George Lopez

Steve Nash

Alexi Lala

Tyus Edney

Mia Hamm

PHOTOGRAPHED BY STEVE GAFFNEY & ANGELA DAVES-HALEY

6th Annual Tour de Pier

Palos Verdes Junior Women’s Club Disbursement Ceremony

Nadia McMahon, Susan Sandler, Maura Mizuguchi, Eunice Sheng

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Dr. Julie Douglass, Dr. Patrick Stroh, Freda Rochford

Nadia McMahon and Rene Mizuguchi

Lucas Grenda, Rachel Wang, Cooper Gardner

Antonia Colton, Mike Lansing, Eunice Sheng

Greg Alessandro and Leslie Low

PHOTOGRAPHED BY MARCUS ROY HOFFMAN

The Palos Verdes Junior Women’s Club, celebrating its 60th year of service to the South Bay community, held its annual disbursement ceremony May 31 at the Rolling Hills Country Club.

Fourteen charitable organizations serving women and children in crisis throughout the community received grants. College scholarships were awarded to seven high school students, including the Scot Sipes Scholarship and the Kelli Piken Scholarship.

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L to R: Dru, Michael, Melissa, Russell, Thess, Cooper, Shirley, Shaun

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EXPERIENCE THE DIFFERENCE Morgan’s Jewelers in Torrance epitomizes today’s fine jewelry store.

WRITTEN BY LAURA L. WATTS PHOTOGRAPHED BY KRISTIN ANDERSON

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hen husband and wife Morgan and Helen Varon started Morgan’s Jewelers in 1946, it’s unlikely they could have predicted the changes that would take place in the jewelry industry over time.

Fast-forward 72 years and three generations, and Morgan’s Jewelers of Torrance continues to evolve and stay relevant.

"The Morgan’s of today varies from what was started three generations ago," says Melissa Varon Weinberg, the company’s director of marketing. "We welcome people to come in, see what is new and experience the difference!”

Company president and son of the founders Russell Varon, says, “I’m so proud of the legacy of the company and the fact that we’ve maintained a commitment to quality and excellence for decades. But what excites me most today are the changes in the business. We now offer the most diverse and stylish inventory ever.”

That inventory includes casual, everyday pieces—for customers who are looking for that “just because” gift or fun fashion piece with a low price point—as well as museumquality colored stones and GIA-certified

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diamonds. Morgan’s carries many designer brands like Roberto Coin, Marco Bicego, JudeFrances and Shay; an extensive selection of engagement rings of all shapes and sizes; and fine timepieces such as Rolex​, Breitling and other well-known brands.

The benefit of shopping at a family-owned jewelry store versus a corporate chain store is the personalized care each client receives.

“At Morgan’s we are about the long-lasting relationship,” says Melissa. “Our team strives to get to know our clients and learn about their lives and jewelry needs.”

The Torrance team of expert sales people and appraisers has more than 200 years of collective experience. “I’ve never seen a team as knowledgeable, customer-oriented and hard-working as the one I am fortunate enough to work with today,” says Russ.

Morgan's Jewelers is a certified gemologist appraiser and accredited gem laboratory with an on-site design/manufacturing team to bring customers’ custom jewelry concepts to life. Morgan’s also offers expert watch and jewelry repair, remounting, and estate buying and liquidation.

Morgan's is excited to do business with

"WE NOW OFFER THE MOST DIVERSE AND STYLISH INVENTORY EVER." companies like Forevermark Diamonds, an ethical mining company. They support a variety of worthy nonprofit organizations, such as Torrance Memorial Medical Center, City of Hope, Alliance of Moms, Cancer Support Community, police and firefighter foundations and many more. They also have foundations dedicated to sending kids to college and helping them with related expenses.

Like the jewelry industry itself, Morgan’s is poised for a bright, sparkly future in the South Bay and beyond.

Morgan’s Jewelers 22200 Hawthorne Blvd., Torrance 310-375-4471 | morgansjewelers.com Facebook: @morgansjewelerstorrance Instagram: @morgansjewelers

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PRO FILES

top dentists Whether you need a simple routine cleaning or more comprehensive restorative or cosmetic dental services, the South Bay practitioners on the following pages are here to help. Your family’s oral health is the #1 priority for these professionals.

Read on for helpful tips and interesting tidbits that can help you show the best smile of your life!

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HUTCHINSON DENTAL Dr. Christina L. Hutchinson

120 SUMMER ORTHODONTICS

Dr. Summer L. Blake 122 STEVEN K. OKAMOTO, DDS, INC.

Dr. Steven Okamoto &

Dr. Michelle Okamoto 124 WITHERS DENTAL

Dr. Brian Withers &

Dr. Jenna Atwood 126 BITA DAVOODIAN, DDS 127 PURE SMILES SOUTH BAY

Dr. Kimi

WRITTEN BY LAURA WATTS PHOTOGRAPHED BY JP CORDERO & MORGAN LIEBERMAN

top dentists

Hutchinson Dental Christina L. Hutchinson, DDS 512 Main Street, #4 El Segundo 310-640-2025 hutchinsonDDS.com

“Each patient is different with unique needs, so our approach must be personalized.”

H

utchinson Dental is a family dental practice that offers general dentistry as well as cosmetic dentistry and management of sleep disorders.

Owner Dr. Christina Hutchinson has worked in the industry for 15 years, after graduating from the University of Oklahoma College of Dentistry. She completed a residency in advanced education in general dentistry at UCLA and was part of a private practice in Manhattan Beach for nearly six years before opening her own practice in the South Bay. What inspired you to be a dentist?

“A German shepherd inspired me to be a dentist! In high school I had a friend with a German shepherd that needed a dental cleaning, which my friend could not afford.

So we went to the drug store to buy a scaler.

I had her dog’s head in my lap, and he actually let me clean his teeth! This small achievement encouraged me to look into the pre-dental courses at my university. I continued down the dental path and never deviated.”

How does your practice provide personalized attention to patients?

“We strive to approach each of our patients thoughtfully. Sometimes that means we recommend a shorter frequency for professional care. Often we make product recommendations based on a particular need. And sometimes we have to get creative to address a specific challenge.

Each patient is different with unique needs, so our approach must be personalized.”

Tell us about your dentist growing up.

“My orthodontist growing up was a great role model: Dr. C. Dow Miller. I will never forget him!

He communicated well with his patients, and I hope that our patients view us the same way.”

What are the best ways to maintain oral health?

“It sounds simple, but consistent brushing and flossing is mostly all it takes to keep your smile healthy. A few other necessities include a balanced diet and plenty of water, along with avoidance of too many sticky, sugary snacks. And do not forget regular visits for professional care!”

Do you offer “smile makeovers”?

“We love doing smile makeovers! We start off with lots of photos, study models and have a detailed conversation about the patient’s goals. Then we invite the patient back to see their model so they get a glimpse of what

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is possible. Having a clear goal makes the actual treatment appointment so much easier and predictable!”

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

“Very important, so we can more easily recognize subtle changes for each smile.

Also so there is an established level of trust when treatment or recommendation is made.”

How would your patients describe your approach?

“I hope patients would describe my casual approach as 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.”

What music do you play at your office?

“Background music can make or break my mood at work, so good music is a must!

I like to keep the iPod on shuffle so there is something for everyone and the playlist never becomes predictable. We play a random selection from my favorites: Röyksopp, David Bowie, Damon Albarn, The Helio Sequence, The Black Keys, Chris Isaak, George Michael and many others.”

What steps do you take to make your office a stress-free zone?

“We naturally have zero drama within the office. It is so refreshing to hear laughter all day and never have tension. Each team member gets along, and everyone pitches in to work together as a team.”

What state-of-the-art procedures do you offer?

“We just upgraded to the KaVo OP 3D Pro. This CBCT generates incredible images with very little radiation but provides dazzling information. We are able to do a volumetric analysis of airways, identify structural nasal problems that can affect the ability to breathe nasally, view bone density and important anatomy in consideration of implant placement, and evaluate the TMJs. Having this extra perspective aids in treatment planning and assessing predictability.”

What do you do when you’re not working?

“While at home I enjoy spending time with my husband and our dog. I enjoy taking my time cooking dinner and taking walks together in the park. We are big fans of long weekend trips to new places or revisiting familiar places that hold fond memories.”

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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

“Creating beautiful smiles correctly takes teamwork, and I’m proud to say we have the best!”

S

ummer Orthodontics specializes in a wide range of orthodontic issues and employs technology such as digital scanning, invisible braces, metal braces, clear braces and Invisalign. After receiving a Bachelor of Science degree in Applied Mathematics at UCLA, owner Dr. Summer Blake attended dental school at UCLA. She went on to complete her orthodontics specialty training at Temple University. A practicing Orthodontist for more than 15 years, she opened her Manhattan Beach practice on June 21, 2010— Summer Solstice, of course!

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.”

Tell us about your team.

“I love our team. Not only are they all excellent at their jobs, but they are also caring, friendly and fun. They love getting to know patients (and their families) and genuinely miss them when treatment is completed. Creating beautiful smiles correctly takes teamwork, and I’m proud to say we have the best!”

How would your patients describe your approach?

“Based upon the feedback we receive, patients appreciate the efficiency and professionalism of our office. We spend a lot of time and energy to ensure every patient’s time is valued. No one likes waiting to be seen by their doctor, and we don’t like to keep patients waiting!”

What’s most rewarding about your work?

“Seeing the confidence patients exude from their new smile is really rewarding. However, I also enjoy getting to know each patient throughout their treatment.”

What steps do you take to make your office a stress-free zone?

“Promoting a stress-free environment is a key part of the Summer Orthodontics experience. Beginning with the office design and continuing throughout our processes, each step is focused on reducing stress. It is not uncommon for patients to compare the office

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to a spa or for kids 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.”

Tell us about recent developments in the field of orthodontics.

“There is a technological revolution going on throughout our world, and orthodontics is no exception. Orthodontic treatment is now faster, more comfortable and in some cases even invisible. Patients and parents often say, ‘This is not how I remember braces when I was young.’ Our office embraces the best of proven technologies. We use the fastest scanners, most efficient techniques and highestquality materials in all of our treatment plans.

We offer complimentary consultations to help patients understand their options and our recommended treatment plan.”

What inspired you to be an Orthodontist?

“While majoring in mathematics, I took a campus job working at the UCLA Dental School. At the time I did not expect a career in the dental field. However, I discovered that the artistic side of my brain combined well with my attention to detail while working with dental models. I decided to apply to the UCLA Dental School and was immediately attracted to orthodontics. There are so many factors that go into creating an individual’s ideal smile. I love finding the right solution for each patient. There is nothing more rewarding than helping patients literally transform their lives through a smile. I love seeing the confidence my patients project.”

How does your practice provide personalized attention to patients?

“Each patient is unique, so every treatment plan must be custom-tailored to create their ideal smile. We work together with our patients to understand their treatment options and our recommendation. Throughout treatment we monitor progress and make any necessary adjustments to achieve ideal results. The fun part is getting to know our patients throughout this process.”

Tell us about your family.

“I married my husband, Matt, in Manhattan Beach in 2007. We have four children: three wonderful daughters, Ahnika, 10, Tegan, 7, Winslow, 1, and one son, Briggs, 5. It is a very busy time for our family! Spending time with them is what I like to do most when I’m not at work. (I also enjoy Pilates, yoga, cooking and travel.)”

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top dentists

Steven K. Okamoto, DDS, Inc. Dr. Steven Okamoto & Dr. Michelle Okamoto 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 as patients continue to come in for treatment.”

T

he dental practice of Dr. Steven Okamoto is a 2,500-square-foot center featuring advanced 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 and associate, Dr. Michelle Okamoto, are both graduates of the UCLA School of Dentistry and participate in extensive continuing education in dental health.

What is your specific area of expertise?

Dr. Steve: “Prosthodontics is one of only nine dental specialties recognized by the American Dental Association. A prosthodontist is a dentist with additional education in the restoration and replacement of missing teeth as well as a wide variety of other esthetic and cosmetic procedures. This includes crown and bridge as well as dental implants to replace removable partial and complete dentures.”

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 … that we are conscious of their comfort. But the greatest compliment is when they express their trust in our technologically advanced yet compassionate team.”

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 longterm oral health.”

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

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greater speed, function and ease—and significantly 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 the smile they want 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 phone to make appointments, see post-op 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’ physician 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.”

How would your patients describe your approach?

Dr. Michelle: “We listen to our patients. If we listen, then we can figure it out. They come in and are nervous and anxious—but are much calmer once they realize we’ve heard them.

Secondly, being able to explain their treatment in their language—simplify it and break it down so they can understand. You can see it on their face as the appointment progresses: relief and gratitude, followed by ‘Is that it?’”

How does your practice 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.”

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AUGUST 2018 | SOUTHBAY

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top dentists

Withers Dental Dr. Brian Withers & Dr. Jenna Atwood 973 Manhattan Beach Blvd., Suite A Manhattan Beach 310-546-2002 withersdental.com

“We want you to feel like you are part of our family—getting the highest quality of service and care.”

A

family practice that specializes in general, cosmetic and implant dentistry, Withers Dental has been in business since 1965. Current owner Dr. Brian Withers completed dental school at the University of the Pacific and then began working at the practice alongside his father. He now works with longtime friend and associate Dr. Jenna Atwood, who also completed dental school at University of the Pacific. Before joining Withers Dental she practiced in Arizona and Santa Monica.

How does your practice provide personalized attention to patients?

Dr. Brian: “We really try to get to know our patients. We ask questions about what is most important to them, and we inquire about any dental experiences they may have had—good or bad. We want to know how our patients feel about being in our office.

Our biggest task is conveying our family feel to them. We love our Withers Dental family, and we want each patient to feel like they are part of that. We want them to know that we truly care about them, from their teeth to their recent wedding or newest grandchild. We love to hear it all!

It is easy to sometimes just focus on teeth, but we would not want to lose sight of the fact that our patients have all sorts of other things going on in their lives and we are just one tiny piece of the puzzle. While we know your teeth are important, we hope our patients have the confidence that we’ve got that area covered for them!”

What was your experience with your dentist growing up?

Dr. Jenna: “Both of us had the same experience growing up with our dentist because it happened to be our fathers.

Having a family member as your dentist automatically instills a level of trust. Since we both had such a unique, enjoyable experience, both of us try to create the same feeling of comfort and security with our patients. We want you to feel like you are part of our family—getting the highest quality of service and care.”

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

Dr. Brian: “It is the most critical part of what we do. Dentists can be wonderful technicians but never satisfy a patient with their work because their relationship was

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not one that fostered open communication.

We take a ‘team’ approach to all our cases, and the patient is very much a part of that team. So to have anything less than an open relationship with your patient can only hurt your outcome.

Does this mean that you have to be best friends forever in order to get a good outcome? No, of course not. But it does mean that comfort, trust and honesty are paramount, and those are definitely qualities that are built over some period of time through patience and understanding.”

Tell us about your team.

Dr. Jenna: “Our team is incredibly involved in all aspects of our patient’s appointment.

Everyone is focused on doing the best they can to make sure the appointment is enjoyable and goes seamlessly for the patient.

The front reception team works hard to make sure patients are precisely aware of what insurance will or will not cover, as well as helping the patient navigate different payment options. Our hygiene and back office teams are constantly focused on improving their skills by attending educational seminars and keeping up with the latest research and techniques. Together as a team we push each other to be the best we can be for our patients.”

What state-of-the-art procedures do you offer at your practice?

Dr. Brian: “We continually strive to provide the most up-to-date care in the dental field.

This year alone we have added a special fluorescent light that helps us better detect oral cancer in its early stages. We have a 3-D scanner to take impressions, which eliminates the need for the unpleasant experience of putty impressions we used in the past. We also have a new diode laser that is able to function in many capacities—from killing a canker sore on the spot to clearing out bacteria from a periodontal pocket.

We have added those new technologies to our existing services, which include incredible, all-ceramic veneers and crowns, Zoom Whitening and our paperless office systems. With all that in mind, we feel like we are doing our part to stay on the cutting edge of dental technology.”

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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 18 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.

Please give a brief description of your practice.

“Our patient-centered practice offers comprehensive dental care with an equal commitment to preventative, restorative and cosmetic dentistry. We spend as much time with our patients as they need to understand the treatment and feel comfortable and relaxed. Our state-of-the-art technology includes digital X-rays, intraoral cameras, live video streams of the mouth and 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. I also advise patients to see the dentist for routine cleanings in order to avoid larger problems that result in extensive procedures.”

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.”

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. We are flexible in scheduling appointments around the patients’ needs and are always on call for emergencies.”

“We strive to deliver the highest quality dental care in an atmosphere of warmth, kindness and respect.”

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To what do you attribute your practice’s growth?

“Our growth is based on our love for dentistry and our patients. We build trust by understanding and identifying with patients to provide a positive experience.

When our patients leave the office they have a realistic, comprehensive treatment plan based on decisions we make together. We stay abreast of new developments and participate in continuing education in order to provide patient care at the highest standards.”

SPECIAL ADVERTISING SECTION

top dentists

Pure Smiles South Bay

Dr. Kimi, Owner 1818 S. Pacific Coast Hwy., Redondo Beach 424-352-1212 | puresmilessouthbay.com

P

ure Smiles South Bay is a children’s dental office that uses nontoxic biological materials to restore teeth to their most natural state.

Owner Dr. Kimi has been treating children in Los Angeles for almost 10 years. She earned her bachelor’s degree in biochemistry from UCLA and her Doctorate of Dental Surgery degree from NYU. What inspired you to be a dentist?

“I wanted to be a dentist because I wanted to help people the way I saw my dentist helping my family.

I was also fascinated with the mouth and was probably the only child who brushed way longer than two minutes.”

What are your areas of specialty?

“I specialize in infant tongue tie release and work with local lactation consultants. We also have a 3-D Cone Beam and specialize in early orthodontics, airway and sleep apnea.”

How does your practice provide personalized attention to patients?

“Our vision is to provide the highest quality dental care and to slow down dentistry. We spend time with our patients and their parents and teach them how to obtain oral and overall health naturally.

As the only biological practice in the South Bay, we determine the state of the entire body and if that environment will encourage tooth decay and gum disease. If so, we teach our patients how to change that environment from within. Our goal is for every child in our practice to live a life of optimal oral health and be cavity-free.”

What are the best ways to maintain oral health?

“The biggest change in dentistry has been to focus on the good bacteria to protect your mouth. Instead of killing everything in your mouth with a harsh rinse or toothpaste, we recommend cultivating your good bacteria by rinsing with and swallowing either a probiotic or prebiotic daily, brushing with a prebiotic toothpaste and alkalizing your body (making it less acidic) through diet and healthy habits.”

“We spend time with our patients and their parents and teach them how to obtain oral and overall health naturally.”

SPECIAL ADVERTISING SECTION

What steps do you take to make your office a stress-free zone?

“When you walk into our office, you enter our enchanted forest. We have a tree house, enchanting murals and a vertical garden. We use essential oils to relax our patients and parents and have fun toys, books and tablets, cozy blankets and TVs on the ceiling above each chair.”

AUGUST 2018 | SOUTHBAY

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129

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The gracious Villa Balina boasts an unparalleled location with 31,000 square feet of land encompassing two adjoining lots bordering acres of protected parkland to the NW and NE. Located on a prestigious and quiet PVE street this lovely home enjoys awe inspiring Queen’s necklace and city lights views from almost every room; plus the back Grand Terrace, side, and impressive front yards, too.

Totally remodeled in 2013 and 2014 this fine residence has 4 bedrooms including a sumptuous Master Suite, 5 new bathrooms, a generously sized 3-stop elevator, a new pool/spa in its own protected walled yard, two family rooms, a formal dining and living room, a gorgeous new kitchen, an over-sized 3 car garage and a mature orchard; all on manicured grounds that have hosted weddings and parties, large and small.

This rare site with its beautifully renovated villa offers a rare opportunity for the buyer with discerning taste.

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310.418.6210 CalBRE# 01760239 darin.derenzis@vistasir.com

22 The Strand, Hermosa Beach $6,995,000

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32019 Isthmus View Drive, Rancho Palos Verdes 4 beds+ office, 4.5 bath, 3,700+ sq. ft, 3-car garage, views of Catalina, ocean, golf course, and the peninsula from almost every room. $3,599,000 www.isthmusviewdrive.com

Chuckwagon Road, Rolling Hills 4 beds, 4.5 baths, over 4,000 sq. ft. of living space all on 1.2 acres, with a pool and outdoor kitchen, overlooking panoramic city light views. $2,995,000 www.chuckwagonrollinghills.com

The Inman Team www.InmanTeam.com

Gordon Inman 310.936.1979

KEIth KEllEy 310.944.5554

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BrE #00446156

Your Mortgage Your Terms Loans to $15 Million

the

SOUTH BAY’S LENDER OF CHOICE

Unlimited cash out Local appraisers Fico down to 600 Creative solutions for Self-Employed borrowers Business funds allowed for down payment and reserves Non-occupying co-borrowers allowed Interest Only for investment properties RSU income allowed

MANHATTAN BEACH BRANCH 1230 Rosecrans Avenue #402, Manhattan Beach, CA 90266

844-247-6883 DAVID GENTRY

Branch Manager NMLS #243989

Discover a mortgage team that provides the service you deserve.

Discover a mortgage team that has the right loan product to fit your specific needs.

ERIC FORMILLER

Branch Manager NMLS #485383

Licensed by the Department of Business Oversight under the California Residential Mortgage Lending Act. NMLS ID#6606. Subject to borrower and property qualifications. Not all applicants will qualify. Terms and conditions are subject to change without notice. © New American Funding. New American and New American Funding are registered trademarks of Broker Solutions Inc. dba New American Funding. All Rights Reserved.

Corporate Office is located at 14511 Myford Road, Suite 100, Tustin CA 92780. Phone (800) 450-2010. 1/2018

Discover New American Funding.

COASTAL CAPE COD BEAUTY ON PRIME SOUTH MANHATTAN WALK STREET 412 8th Street, Manha an Beach

• 5 Bedrooms, 6 Baths in Approximately 4424 Sq. Ft. Built in 2012.

• Large lushly landscaped patio on one of the best flat walk streets • Beautiful Master Suite with a fireplace, sitting area and a balcony • 4 Gorgeous En-Suite Bedrooms with Walk-in closets.

• Great Family Room with Fireplace, Living room and Playroom.

• Beach Room on lower level opening onto walk street patio.

• Formal Dining Room, Chef ’s Kitchen with walk-in pantry.

• 3-stop Elevator, Air conditioning and a 3 car garage w/Direct Access.

• Designer light fixtures, wall coverings & window coverings throughout.

• Short Walk to the Beach & Manhattan Beach Shops & Restaurants.

• Experience Manhattan Beach Walk Street Living at its’ Finest!

• Contact Molly Hobin Williams for a tour. Offered at $6,750,000.

Molly Hobin Williams TheHobinCompany.com Molly@TheHobinCompany.com 904 Manha an Ave. #3 #00819814 Manha an Beach, CA. 90266 310-925-2529 (310) 925-2529

506 11TH STREET | HERMOSA BEACH

3 BEDS | 2.5 BATHS | ROOFTOP DECK | WALK TO BEACH AND DOWNTOWN

CHAD HEITZLER FAHLBUSCH YEAR END TOP PRODUCER ‘03-’17 CHAD@SOUTHBAYCHAD.COM

BRE# 01346526

310.600.3555

All information herein deemed reliable, but not guaranteed. Buyers to rely on their own investigation regarding measurements.

ELITE LISTINGS IN LUXURY Go to ForbesCorrales.com for more photos Absolutely gorgeous 2018 Coastal Plantation remodel completed by South Bay Beach Development LLC of Manhattan Beach.

5 BEDS, 3.5 BATH, MOVE-IN CONDITION APPROX. 3,356 SF REMODELED WITH ONLY THE HIGHEST QUALITY MATERIALS THERMADOR PROFESSIONAL APPLIANCES AMAZING VIEWS

220 Larsson Street | $2,699,000

New Spanish revival in the heart of El Segundo including a large lush landscaped backyard with sunlit exposure from all directions.

4 BEDS, 2 BATHS, MOVE IN CONDITION HOME AUTOMATED ENTERTAINER’S KITCHEN WITH CENTER ISLAND LARGE WALL SPACE FOR ART CHAISE LOUNGE VIEW BALCONY LARGE BACKYARD

707 Virginia Street | $1,945,000

L A U R E N C A L R E

F O R B E S

0 1 2 9 5 2 4 8

call | text 310.901.8512 Lauren@ForbesCorrales.com

JOHN

CORRALES

C A L R E

0 1 2 6 3 6 8 7

call | text 310.346.3332 John@ForbesCorrales.com

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 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.

EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

124 38TH PLACE, MANHATTAN BEACH 3 beds | 3.5 baths | 1,920 sq ft (approx.) | Price reduced to $2,795,000

SOLD: 1437 3RD STREET, MANHATTAN BEACH 5 beds, 4.5 baths, 4,065 sq. ft.

(approx.)

SOLD: 1616 GATES AVENUE, MANHATTAN BEACH 5 beds + media room, 5.5 baths, 5,088 sq. ft. (approx.)

$2,250,000

$3,050,000

LEASED: 2704 EL OESTE DRIVE, HERMOSA BEACH 4 beds, 3.5 bath, 3,832 sq. ft.

(approx.)

Call for more leasing opportunities

WE KNOW THE MARKET. Thinking of buying or selling? give us a call!

JIM VAN ZANTEN 310.466.1004

ROB DEPAOLI 310.896.5343

MARCO DE LONGEVILLE 213.675.0197

CO-CEO, BROKER, DRE #00544011

REALTOR ®, DRE #01918925

REALTOR ®, DRE #01987515

KATELYN RICHTER Marketing Director Executive Assistant

LINDSAY FORGERON Project Manager

310.466.1004 | 310.896.534 3

The Van Zanten Group Development

THEVANZANTENGROUP.COM

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1 3 1 5 M A N H AT TA N B E A C H B LV D # D , M A N H AT TA N B E A C H LISTED AT $939,000 | 2 BEDS | 2.5 BATHS | 1,246 SQ.FT Located in the highly desirable community of Manhattan Beach and less than two miles from the sand lies this multi-level, 2 bed/2 bath townhome. A few steps from the front entryway brings one to the 1,246 square foot home’s primary living and entertaining space which includes a fireplace, dining area, and terrace large enough to host an alfresco meal. Also joining the main level is the kitchen which is outfitted with a KitchenAid 4-burner range and stove. The upstairs bedrooms each come with their own bathroom while the master quarters offers ample closet/storage space behind sliding mirrored doors and a balcony ideal for peaceful moments of reflection and relaxation. Featured throughout the home are multiple skylights, a mix of wood and carpet flooring, and a Nest thermostat. In addition to the convenience of up to four parking spaces, this townhome is situated a short distance from Polliwog Park, Target, local favorite Two Guns Espresso, and shops & restaurants in Downtown Manhattan Beach

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1 3 0 4 1 2 T H S T R E E T, U N I T D , M A N H AT TA N B E A C H LISTED AT $1,199,000 | 2 BEDS | 2.5 BATHS | 1,179 SQ. FT Boasting extensive upgrades and multiple outdoor leisure areas, this contemporary two-bedroom townhome, residing in the highly-sought after community of Manhattan Beach, has been lovingly renovated to precision by the current owner to be exceptionally inviting and design-forward. Upon entry, the home’s primary living and entertaining space reveals itself with engineered white oak floors, a marble stone fireplace, kitchen, dining area, and sun-lit courtyard. Tucked beside the kitchen, which features stainless steel Thermador appliances and full height, custom Poliform cabinets, lies a powder room dressed head-to-toe in bespoke French American Wallpaper. Gracing the upstairs master suite is a walk-in closet, blissful patio, and spacious bathroom outfitted with Waterworks hardware while across the hall lies a second bedroom with full bath and designer Nuovoliola Vertical Wall Bed. In addition to all new siding, windows, and doors, this townhome conveniently offers a private, 2-car garage—accessible from the main floor—and is primely located nearby Polliwog Park, Meadows Elementary, and Downtown Manhattan Beach.

CHARLES FISHER 310.902.7214 BRE# 01731424 Charles@FisherRealEstate.com FisherRealEstate.com

COMING SOON – CALL FOR MORE INFORMATION

521 CONCORD ST EL SEGUNDO ROUGHLY 2,000 SQFT COMBINE. PRIME LOCATION

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last word

Divine Intersection When a love of dining and travel collide

WRITTEN BY MICHELE GARBER | ILLUSTRATED BY CHRISTINE GEORGIADES

The pure joy of travel lies in discovering a destination’s uniqueness. Its sense of place. Though there are many reasons people choose to travel and innumerable attributes that draw people to visit a particular place, there is perhaps no better way to truly experience a destination and understand its essence than to eat the local cuisine.

Most avid travelers know this instinctively. It’s one of the most wonderful aspects of a journey.

The scents and flavors to be discovered in some far-off place and the camaraderie created over a shared meal make a trip memorable.

Anthony Bourdain knew this. He understood the intersection of food and travel. He captured this magic and shared it with his legions of fans in his show Parts Unknown. Though Bourdain could be sardonic and snarky, he managed to communicate the beauty of a lesser-known place through its culture and cuisine, making our world a little bit smaller.

Bourdain visited some remarkable places where I may never go, and he ate some unusual foods that with certainty I will absolutely not eat.

Yet he also ignited in me a desire to expand my horizons, piquing my interest to visit places and try things I hadn’t previously considered. It was his ability to expand one’s interest in the world that made him so compelling and made his

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tragic death feel so personal.

For decades—long before Parts Unknown aired—a core tenet of mine has always been that when traveling I purposely avoid places where tourists eat and seek out the local spots. There is an easy way to do this.

First, and somewhat obvious, ask locals where they eat. This works especially well for domestic travel, as you can seek out locals you trust and ask questions to shape the suggestions you receive.

Second, if you are independently looking for a place to eat—especially when traveling abroad— avoid restaurants if their posted menu has pictures of the food or is translated into multiple languages or offered in multiple currencies. And don’t be afraid to wander off the main roads. It’s often the tiny hole-in-the-wall with 10 tables that may be a hidden gem.

Once you’ve found a local joint, entrust your order to the chef or server. They can be your Sherpa—guiding you through what is fresh, unique to the locale and their house specialty. This maxim works especially well in Italy and Greece.

If you surrender ordering to the house, you likely will be enchanted by a multi-course, perfectly portioned and paired meal to remember ... most often at a remarkably reasonable price. ■

52 RESIDENCES 1, 2 & 3 BEDROOMS CONDOS & TOWNHOMES 869 – 1,945 SQ FT RESIDENCES NOW PRE-SELLING. VISIT US ONLINE TO GET PRE-QUALIFIED!

888.705.9970 | 1914 Pacific Coast HWY | Redondo Beach, CA 90277 Prices, terms, promotions, features, options, floor plans, elevations, designs, specifications, square footages, and descriptions are subject to change without notice. Prices shown refer to the standard house and the plan and do not include any optional features, upgrades or lot premiums. Square footages are approximate and may vary in construction and depending on the standard measurement used. EHOF II Redondo Beach, LLC (“Owner”) reserves the right to make changes to its home plan and the project design and layout. Any information such as but not limited to community or neighborhood benefits, features, descriptions, open spaces, and school information are not guaranteed, are subject to change or modification at any time. Owner does not guarantee that any specific level of energy utility costs or savings will be achieved or maintained. All renderings and floor plans are an artists’ conceptual drawings and will vary from the actual plans and homes as built. Home images, colors and sizes are approximate for illustration purposes only and may not represent the standard homes in the community. Images show model homes displaying options/upgrades and upgraded landscaping which may be available at predetermined stages of construction for additional charges. Models also display many decorator items and furniture which are not available for purchase. Visit the community or speak to our representative for additional important disclosures for the community and the home. Images do not reflect any racial preference. Maps may not be to scale. Equal Housing Opportunity. Information sources: http://www.visitredondo.com/ and http://thewaterfrontredondo.com/. Offered via Terra Nova Professionals CA BRE 01142554.