Southbay August 2022

The Food Issue

SOUTHBAY.GOLDENSTATE.IS

SIX DOLLARS

AUGUST 2022

BECOME A SUSTAINING SUPPORTER Our passion for underwater understanding drives us to offer education and unique experiences. From live touch tank interactions to behind the “seas” tours, we give our guests awe-inspiring moments that leave them with a deep appreciation for their aquatic friends. In addition to our exhibits, galleries, and experiences we dedicate ourselves to conserving our planet’s oceans and protecting the animals who live there.

At the Roundhouse Aquarium, we proudly display the people who support us. From education and under resourced support to extraordinary experiences for our guests, donors have an ocean of opportunity to make new impressions, make new connections and make an impact.

A LOCAL FAVORITE WITH GLOBAL REACH

150,000+ visitors from around the world per year

700,000+ media impressions annually

21,000+ low-income students educated

450 virtual global students

You r Gift Insp ires the Futu re It is with deep affection for our community, students, and visitors from around the world that I humbly ask for your support of the Roundhouse Aquarium.

Your donation will help sustain free educational programs for under resourced youth, critical conservation efforts, and provide a deeper understanding of the aquatic life. Please join me and The Harrison Greenberg Foundation by making a charitable donation so your family name or business can be showcased on a beautiful fish in the Roundhouse Aquarium.

With sincere gratitude,

Michael Greenberg Seabass YOUR FAMILY NAME

Sheepshead YOUR FAMILY NAME

Garibaldi YOUR FAMILY NAME

www.roundhousebeautification.com

For more information please contact Robin Curren at robin@roundhousebeautification.com or 310-318-3100 x1337 The Harrison Greenberg Foundation is a nonprofit committed to the Roundhouse Aquarium, inspiring awareness and preservation of our ocean and aquatic animals worldwide. TAX ID: 47-4200738

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Kinecta’s roots in the South Bay date back more than 80 years, which is one of the reasons we are so pleased to introduce Private Banking here first.

Stop by to meet the team and discuss your banking needs. You can scan below to conveniently book an appointment.

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kinecta.org/MB 310.643.2055 00189 - 05/22

30 SUBZERO Summer mocktails

34 RISE AND SHINE Sweet Wheat

38 RAISE A GLASS Manhattan Wine Auction

60 EVERYTHING IS CONNECTED Baleen’s Chef Hung Quan

64 GET IT AT GRANNY’S Beloved Hermosa market

68 WEEKENDER Epicurean Merced

78 MAKE TEA, NOT WAR Racer Tea

82 HIGH HOPES High Tide

34 78

60

90 BARKS AND RECREATION Dog-friendly hotels

100 SEEN Who’s who around the South Bay

130 LAST WORD Knives Out

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ALSO...

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84

YOU’VE BEEN SERVED

YOU’VE GOT A FRIEND

Chris Bredesen put his business savvy

With her South Bay nonprofit Bullies and

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to work at some of the most beloved

Buddies, Jen Rosen seeks forever homes for

NEXT GEN

restaurants in the South Bay.

pit bull terriers and other dogs in need.

Guzman Law Group

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SHELL GAME

LA VIDA DE LOS VINOS

BUSINESS SPOTLIGHT

Combining a New England-style lobster

California native Kristin Shute carries on a

Celaya Tequila

bake and our love of coastal California, this

family tradition of producing quality wines

sheet pan seafood feast keeps the process

in Mexico’s blossoming Valle de Guadalupe.

simple without sacrificing taste.

52 RESTAURANT GUIDE Amazing dining spots throughout

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the South Bay

ON THE GO A familiar face to parents and kids at Clark

102

Field in Hermosa, Héctor Alatorre turned his

PROFILES

popular tacos into a mobile success story.

Top Dentists

116 COVER

REAL ESTATE

Seafood bake

Spectacular local listings

Styled by Kara Mickelson Photographed by Shane O’Donnell

E • LIVE SPEAKERS • CURATED EXHIBIT • SOUNDBATH • AN EXPLORATION OF THE DIVINE FEMININE RISING • OVER FORTY LOCAL FEMALE ARTISTS • LIVE MUSIC • DJ ERIN VEE • LIVE SPEAKERS • CURAT

• SOUNDBATH • AN EXPLORATION OF THE DIVINE FEMININE RISING • OVER FORTY LOCAL FEMALE ARTISTS • LIVE MUSIC • DJ ERIN VEE • LIVE SPEAKERS • CURATED EXHIBIT • SOUNDBATH • AN EXPLORA

HE DIVINE FEMININE RISING • OVER FORTY LOCAL FEMALE ARTISTS • LIVE MUSIC • DJ ERIN VEE • LIVE SPEAKERS • CURATED EXHIBIT • SOUNDBATH • AN EXPLORATION OF THE DIVINE FEMININE RISING •

618 CYPRESS AVE HERMOSA BEACH

SATURDAY, SEPT 24 // 4 - 10PM

Our great-great-grandfather, Jose Celaya, crafted his own homemade tequila on his modest Sonora Ranch in the late 1800s. Today, we honor his legacy by bringing a premium, small-batch tequila to the South Bay. One that’s made with 100% blue agave harvested from the highlands and lowlands in Jalisco, Mexico.

Consider it your new local tequila.

One you support each time you sip from a glass filled with Celaya. ¡Salud!

EDITORIAL DIRECTOR

CREATIVE DIRECTOR

PUBLISHER

Darren Elms

Michelle Villas

Amy Tetherow | 424-220-6338

COPY EDITOR

GRAPHIC DESIGNERS

Laura Watts

Ajay Peckham and Yuiko Sugino

DIRECTOR OF BRAND PARTNERSHIPS

DEPUTY EDITORS

DIGITAL MARKETING

erika@thegoldenstatecompany.com

Bonnie Graves (Food & Wine)

Paul Fisher

amy@thegoldenstatecompany.com

Erika Carrion | 310-897-2424

Kara Mickelson (Food Style)

DIRECTOR OF BRAND PARTNERSHIPS

Tanya Monaghan (Style)

PHOTOGRAPHERS

Marcie Gutierrez | 424-220-6337

Jennie Nunn (Home)

Jeff Berting, Siri Berting,

marcie@thegoldenstatecompany.com

WRITERS & CONTRIBUTORS

Tameka Jacobs, Shane O’Donnell,

Evy Gallagher, Amber Klinck, Ginny Prior,

Ken Pagliaro, Lauren Pressey,

Jen Turquand | 310-528-5351

Quinn Roberts, Emily Tecklenburg

Cintia Soto

jen.turquand@thegoldenstatecompany.com

Adelaide Brannan, JP Cordero, DIRECTOR OF BRAND PARTNERSHIPS

SOUTHBAY IS A DIVISION OF THE GOLDEN STATE COMPANY

MANAGING PARTNERS Charlie Koones

Todd Klawin

MARKETING & OPERATIONS PARTNER/BRAND PUBLISHER | Emily Stewart PARTNER/MANAGING DIRECTOR, MEDIA & ANALYTICS | Warren Schaffer DIRECTOR OF DIGITAL | Charles Simmons DIRECTOR OF FILM & VIDEO | Bryce Lowe-White OPERATIONS DIRECTOR | Allison Jeackjuntra ACCOUNTING | Emilie Artacho, Janet De La Cruz, Tanisha Holcomb To learn more about us, visit thegoldenstatecompany.com.

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.

SUBSCRIPTIONS: info@goldenstate.is or 310-376-7800. Subscriptions are $29 per year.

TO OUR READERS: Southbay welcomes your feedback.

Please send letters to Reader Response Department, Southbay magazine.

Please include your name, address and email. Edited letters may be published.

200 N. Pacific Coast Highway, Suite 110, El Segundo, CA 90245 Tel 310-376-7800 | Fax 310-376-0200 | goldenstate.is | southbay.goldenstate.is

Good Taste When it comes to all things epicurean, the first people I

a platform for experts in their fields to share and shine.

reach out to are Southbay’s food and wine editor Bonnie

Cheers to Bonnie and Kara, and thanks for all your infor-

Graves and food stylist Kara Mickelson. Both of these bril-

mative and delicious offerings to us over the years.

liant contributors to this magazine come to the table with years of experience in the food and wine industry.

Bonnie and I met at the inception of Southbay, when she

In our annual Food Issue, we explore bakeries, restaurants, wineries, markets, carts, and the amazing men and women behind them. We’re pleased to bring back our

wrote the first restaurant review on our pages. She’s at-

Restaurant Guide for those in search of a new eatery to

tentive, discerning and fair—qualities that make for richly

patronize this summer. We also reserved some pages to

observant content. She’s also a sommelier by trade and

pay tribute to our pets, particularly a local rescue plac-

brings her wealth of wine knowledge to us on the regular.

ing dogs in forever homes. Some of our staff have found

Kara has been a frequent collaborator over the last

their furry friends from this service, and we’re thrilled to

decade, styling our food features and many a gorgeous

share this story.

cover, including this one. A chef by trade, she meticulously creates recipes for our readers, from cocktails to full-course meals. She’s also dialed in to the local food scene and eager to cover other foodies around town.

One of the things I love most about my job is providing

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Darren Elms

BONNIE GRAVES | 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, Bonnie enjoys hiking and is also an accomplished poet.

KARA MICKELSON | 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 and 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. @styleddelicious

SHANE O’DONNELL | Shane is a Wisconsin-born photographer living in the South Bay. His documentary and commercial training bring a realistic and refined style to his work. He photographs catalog, advertising, architecture and travel and has shot for such clients as Budweiser, Hershey, Syfy Channel and Vespa. seelikeshane.com

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Your guests may never leave.

Get in touch with Valerie Sartini @treasuresinteriordesign

AUGUST 2022 Cup Half Full Chad Webber turns the table on tea service. More on page 78.

you’ve been served CHRIS BREDESEN PUT HIS BUSINESS SAVVY TO WORK AT SOME OF THE MOST BELOVED RESTAURANTS IN THE SOUTH BAY. Written by Quinn Roberts | Photographed by Shane O’Donnell

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When Chris Bredesen received his

and how to streamline that tool even further, including

MBA from Pepperdine University in

the websites and branded apps.

2007, he could visualize the suit and tie he’d wear on his daily commute to

His partner, Allen Sanford, recognizes just how much Chris’ skills contribute to the success of the restaurants.

“I think it has helped him a tremendous amount,”

Downtown Los Angeles to work. But

Allen says. “From the financial side, Chris understands

within a few months, a detour took

that world from a professional sense. It has served him

him down a path he never expected.

“An opportunity came up at South Bay BMW to open

really well.”

Chris was not only instrumental in creating hot spots like The Rockefeller; he also helped improve local

a small café,” shares Chris. “That then turned into

staples like Riviera Mexican Grill and Captain Kidd’s in

helping create The Rockefeller Hermosa Beach, which

Redondo Beach. Chris is also part owner and operator

opened in 2011. Then we opened another in Manhattan

of Primo Italia and an investor in Día de Campo and

Beach in 2013, and then Redondo Beach in 2017.”

Manhattan Beach Post.

Chris quickly learned how much it takes to make

“Taking over Captain Kidd’s and Riviera, you have to

a restaurant run smoothly and how adjustments will

be very careful,” he says. “The community has pas-

always be needed—especially in the beginning when a

sionate feelings about these landmark restaurants in the

restaurant is finding its identity. Chris specifically re-

South Bay that have been around for so long. You can’t

members needing to tweak the outfits employees were

just go in to Captain Kidd’s and turn it into a soup res-

wearing when The Rockefeller Hermosa Beach opened.

taurant. You have to stick with what it is. With those, we

He and the other owners realized khaki pants and long-

have done a lot more behind-the-scenes stuff.”

sleeve shirts just wouldn’t work.

“That’s the thing about restaurants. You can’t just

His deep understanding of these restaurants stems from a lifetime of living in the South Bay. A graduate of

go through the motions. You can always improve. It is

Peninsula High School, Chris grew up in Malaga Cove

a never-ending process of being better,” Chris says.

with a family that loved to surf, including his father, an

“However, I like that. I have a good time with that. I

inductee in Hermosa’s Surfers Walk of Fame.

don’t like being stagnant. I kind of enjoy being able to improve myself and the businesses every day.”

Before he started in the restaurant industry, Chris didn’t even own a set of tools. Now he goes to his restaurants geared up and ready to assist whenever necessary.

“We have been through a lot,” he says. “I remember

This local history inspired Chris’ journey to bring Captain Kidd’s back to life. Since Chris helped take over the business in 2012, this landmark next to the Redondo Beach Pier has served up to 1,000 people a day.

“Captain Kidd’s was a huge deal for us. It has been around since 1976. That’s a huge deal as a local kid,”

writing up new-hire packets. You have lawsuits, leaky

he says. “That first year we took it over, I was there

roofs, equipment that doesn’t work. It is crazy. Now I

every single day trying to make sure the fish and crabs

can do a little bit of construction too because of it.”

were coming in.”

That’s one of the things that makes him special. Chris

Chris is fully willing to admit that had he not grown

wears many hats. He visits each restaurant daily to see

up in the South Bay, the restaurants he owns would not

how things are going, make any adjustments that need

have been as successful. “That was especially the case

to be made and fix any problems that need to be fixed.

when we started The Rockefeller Hermosa Beach. I was

But Chris’ primary focus right now is on technology

very clear in the beginning that we wanted it to be a

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“I HOPE THAT IF YOU COME IN TO ONE OF MY RESTAURANTS, YOUR FIRST THOUGHT IS THAT THE STAFF IS LOCAL AND THEY LIVE HERE AND CARE ABOUT THEIR CUSTOMERS AS MUCH AS ANYONE. I JUST HOPE PEOPLE CAN SEE THAT AND HOW PERSONAL THIS IS. WE’RE NOT COMING FROM ANOTHER STATE OR COUNTY.” place people would come to multiple times a week. It would be a place that was casual, but you also wouldn’t be breaking the bank.”

Each location is different—not just the food but the space and how it’s maximized for business. Take The Rockefeller Redondo Beach. Recognizing that the parking lot behind the restaurant was relatively unused, a decision was made to have private events and low-key concerts there during the summer. When a remodel was done at The Rockefeller Hermosa Beach during the pandemic, Chris and his partners used it as an opportunity to include a space for private events.

“I hope that if you come in to one of my restaurants, your first thought is that the staff is local and they live here and care about their customers as much as anyone,” Chris says. “I just hope people can see that and how personal this is. We’re not coming from another state or county.”

He has been president of the King Harbor Association for the last year, using his marketing tools to redo the website and create a Visit King Harbor app.

“My younger self probably never would have believed that I’d be owning and operating restaurants in the South Bay,” Chris says. “Now I can’t think of doing anything else. This is what I’m going to do and keep doing it the best I can so the community is proud of the product we are putting out and the employees are happy.” ■

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Subzero MOCKTAILS ARE MAKING A SPLASH THIS SUMMER. TRY THESE CONCOCTIONS WITH OR WITHOUT ALCOHOL AT YOUR NEXT GATHERING. Produced by Kara Mickelson | Photographed by Shane O’Donnell

MELLOW MELON “MOCKARITA” Serves 4

½ Kiss Limon melon, or honeydew,

with a lime wedge and dip the glass into

peeled, cubed and seeded (if not using

salt to coat. Rub the inside of each glass

a Kiss Limon melon, add an extra lime

with a lime wedge. To each glass, add 1

to the recipe)

tablespoon Meyer Lemon Simple Syrup,

3 to 4 whole Meyer lemons, juiced and deseeded 8 whole limes (6 juiced and deseeded, 2 cut into wedges)

5 ounces melon base and 1½ to 2 ounces nonalcoholic booze. Pour 1 ounce Lime & Yuzu tonic water on top. Add 2 slices jalapeno and a sprig of marjoram. Garnish

kosher salt

with lime and serve with extra lime wedges

3 to 4 tablespoons Meyer Lemon Simple

on the side.

Syrup, approximately 1 tablespoon per drink (see recipe, this page) 6 to 8 ounces Ritual Zero Proof Tequila Alternative, or Seedlip Grove 42 Citrus

Meyer Lemon Simple Syrup ¾ cup water ½ cup plus 2 tablespoons granulated sugar

4 to 5 ounces Lime & Yuzu tonic water

2 small Meyer lemons, sliced

1 small jalapeno, thinly sliced

2 fresh bay leaves

fresh marjoram sprigs for garnish Combine all ingredients in a small saucePuree melon in blender or food processor

pot. Stir and bring to a boil over medium-

on high speed. Add Meyer lemon juice and

high heat. Cook until sugar is dissolved.

lime juice. Stir in a pinch of salt. Melon

Cover and let steep for 15 to 20 minutes off

base can be made 1 day in advance. Cover

heat. Cool and store covered in refrigerator.

and refrigerate.

Can be made 3 days in advance.

Before serving, rub the rim of each glass

STRAWBERRY BLONDE KIWI MOCKTAIL Serves 4 12 large golden kiwis (extra if they are small) 1 Meyer lemon, juiced and deseeded

more) lemon elderflower soda. Top with a sliced strawberry and bay leaf garnish before serving.

6 to 8 ounces Ritual Zero Proof Tequila Alternative or Seedlip Grove 42 Citrus 3 to 4 tablespoons Berry Simple Syrup, approximately 1 tablespoon per drink (see recipe, this page)

Berry Simple Syrup ½ cup fresh strawberries ¼ cup fresh golden berries, pierced with a knife

8 ounces lemon elderflower soda

¾ cup water

sliced strawberries and fresh bay leaves

½ cup plus 1 tablespoon granulated sugar

for garnish

1 to 2 slices fresh habanero pepper, seeded

Cut kiwis in half, reserving 1 of the halves

Combine strawberries and golden ber-

for garnish. Cut that half into 4 slices.

ries in a medium saucepan and heat on

Scoop out fruit and puree in blender or

medium-high. Add 1 or 2 tablespoons

food processor. Kiwis can be strained to

water to pan to prevent burning. Cook and

remove seeds (or leave in). Blend in Meyer

stir berries until they begin to caramelize,

lemon juice. Kiwi base can be made 1 day

about 3 minutes. Add ¾ cup water and

in advance. Cover and refrigerate.

sugar to pan. Stir and bring to a boil. Add

To each glass, add 1 slice kiwi. Then

1 or 2 two slices habanera to pan. Cover

add 3 to 4 ounces kiwi base and 1½ to 2

and let steep 15 minutes off heat. Cool and

ounces nonalcoholic booze. Stir to com-

strain. Store covered in the refrigerator.

bine. Add ice and top with 1 tablespoon

Can be made 3 days in advance.

Berry Simple Syrup and 2 ounces (or

NEXT GEN

RAISING THE BAR Guzman Law Group attorney Marcus Chang brings strong leadership and passion to his approach to the law.

WRITTEN BY LAURA L. WATTS | PHOTOGRAPHED BY MARISA GUZMÁN-ALOIA

“M

arcus gives 200% of

documents for an amendment or restate-

himself at all times.”

ment of a trust are surprised by what their

That’s how attorney

documents stated versus what they under-

Denise M. Guzman,

stood their trust to say.”

founder of Guzman Law Group in Manhattan

While his primary focus is estate planning

Beach, describes Marcus Chang—an enthu-

and guiding clients through the administra-

siastic associate attorney on her team. “You

tion process of trusts or probate estates,

simply cannot teach someone that type of

Marcus also works closely with the firm’s

dedication,” she points out. “He is truly a

other attorneys in the business and litiga-

natural fit for the legal world.”

tion department. His knowledge of business

Helping others was at the heart of

formations and acquisitions serves the fam-

Marcus’ career selection. “I chose law

ily businesses he works with to create their

because I wanted to be in a profession

corporate succession and estate plan.

where I could directly help people,” he

Marcus is known for his collaborative

“I am part of a team that works efficiently and effectively to accomplish the goals of our clients.” natural ability to care about the client’s legal situation and use his talent, knowledge and

shares. “I serve as a guide—providing clients

style, and clients truly appreciate his sincer-

resources to guide and protect the client into

with options and information, helping them

ity and dedication to helping them accom-

the best optimal legal position.”

navigate the process, providing support and

plish their personal and financial goals. For

dealing with family dynamics.”

example, a client came to Marcus when

for the Los Angeles community—and clients

he was being sued for inaction as a trustee

from the West Coast to the East Coast—for

from UCLA and went on to complete his

of a trust. Unfortunately, prior to retaining

more than 30 years. With their wide breadth

law degree at Arizona State University. He

Guzman Law Group as counsel, the client

of legal services and collaborative approach

began his career in the Phoenix prosecu-

didn’t understand all of the requirements

that gives clients a competitive advantage,

tor’s office and joined Guzman Law Group

of being a trustee. Marcus used his skills to

this team of attorneys excels at protecting

in 2013 as an estate planning, trust admin-

negotiate a settlement on the client’s behalf

the wishes and objectives of both individuals

istration and business attorney. “With estate

with the disgruntled beneficiaries.

and family businesses.

Marcus earned his bachelor’s degree

planning,” he says, “I meet with wonderful

In another case, Marcus’ client was the

Guzman Law Group has been advocating

“I enjoy working at Guzman Law Group,”

people who want to provide for their fami-

trustee of her mother’s trust. During the

Marcus shares. “I am part of a team that

lies, friends or charitable organizations.”

process of selling her mother’s residence,

works efficiently and effectively to accom-

she discovered that the residence was not

plish the goals of our clients.”

Marcus is careful to ensure that everyone he represents is fully informed so they can

in the name of the trust—meaning the sale

make the best choices for themselves and

could not be completed. Marcus procured

Marcus Chang

their families. “I take the time to make sure

an emergency certified order confirming

Guzman Law Group, PC

clients understand all of their estate plan-

the residence as an asset of the trust, which

1230 Rosecrans Avenue, Suite 650

ning documents—and especially the legal

allowed the sale to close without delay.

Manhattan Beach

language in those documents,” he explains.

“Marcus’ dedication to his clients is truly

“Often, clients who come to me with existing

unique,” says Denise. “His superpower is his

310-321-6640 guzmanlg.com

XXXXXXXXXXXX

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SPECIAL ADVERTISING SECTION

Rise and Shine BROTHERS ROMAIN LECAT AND ALEXANDRE LECAT OPEN ONE OF THE SWEETEST SPOTS IN THE SOUTH BAY. Written by Kara Mickelson | Photographed by Shane O’Donnell

After Romain Lecat and Alexandre Lecat created a small

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Born and raised in and around Paris, Alex and

wholesale bakery concept in Downtown Los Angeles,

Romain would routinely have excellent espressos and

they noticed a developing customer base in the South

croissants for breakfast and a fresh baguette daily.

Bay. With the help of local supporters Alison Clay-

Romain refers to this common French experience

Duboff, Deborah Naumovski, Gulshen Kaur and real

as “quintessential Parisian” and “simply a cultural

estate developer Sarkis Kassardjian, the brothers opened

must.” So when they fell in love with and moved to

Sweet Wheat in Redondo Beach on the corner of Pacific

Los Angeles, they were determined to take this piece of

Coast Highway and Avenue G.

homeland with them.

Since their grandfather owned a classic French bistro in Paris, they grew up buying freshly made baguettes for their sandwiches and pastries at the espresso bar.

For them, the aroma and sight of fresh-baked bread and artisan pastries was “a wow experience every morning.”

Those childhood memories were the perfect foundation for their subsequent studies at l’École de Boulangerie et de Pâtisserie de Paris. They always intended to open their own artisanal boulangerie and create special French-style food experiences for others.

At Sweet Wheat, Alexandre is focused on production—ensuring they source the highest-quality ingredients and create delicious recipes that keep customers coming back for more. Romain handles the front-of-

“METAPHORICALLY, YOU MIGHT SAY THAT ALEX IS THE HANDS, I AM THE HEAD AND TOGETHER WE SHARE THE HEART [OF THE BUSINESS].”

house experience as well as all the back-end administrative work.

authentic and decadent pastry offerings keep people

They are thankful to be able to work together as

coming back. They also have many positive reviews

brothers, and their specific roles and responsibilities

online and a solid social media following, attracting

ensure that they share ownership of the business and

customers from short and long distances.

its continued success. “Metaphorically, you might say

The delicious aroma of fresh-baked pastries and

that Alex is the hands, I am the head and together we

bread and the eye-catching glass display filled with

share the heart [of the business],” says Romain.

French-style quiches, salads and baguette sandwiches

They attribute customer loyalty and enthusiasm

like jambon et fromage might make some wonder what

to the quality ingredients they use and the fast and

to try first. Romain’s personal favorite is the bostock,

friendly style of service. Sweet Wheat uses 100% French

a brioche-based pastry with almond cream filling and

raw ingredients. They make fresh bread daily, using

sliced almonds on top. He says, “If you are an almond

their own blend of flour from certified non-GMO whole

croissant lover, this may be your next favorite thing!”

grains that are free from additives and enzymes and are sourced in regional French mills.

Then they follow a traditional levain method for

Romain and Alexandre want customers to know that they love what they do and are thrilled to share their deliciously sweet and savory offerings with the com-

their yeast dough, where the active starter for their

munity. They look forward to greeting you when you

baked goods takes several weeks to create. “There are

stop in for a treat or “grab and go” your favorite bakery

no cutting corners because we know our long, slow

and bistro offering for summer concerts in the park or

[proofing] and fermentation process ensures a complex

a beach-day picnic. It won’t be long before beachside

bread flavor that is proven to be better for digestion and

residents will be saying bonjour! ■

health,” says Alex.

The “proof” is not only in the dough but also reflected in their rising popularity. So far, word of mouth and the new location get most people in the door. The

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37

Raise a Glass THE MANHATTAN WINE AUCTION RETURNED IN PERSON TO RAISE $1.3 MILLION FOR THE MANHATTAN BEACH EDUCATION FOUNDATION. Written by Darren Elms | Photographed by Ken Pagliaro

The bottles. The bidding. The electricity of a community

Auction holds a special place in the hearts of our com-

reunited. The Manhattan Wine Auction roared back to the

munity members,” shares Manhattan Beach Education

South Bay for the first in-person event since 2019. With a

Foundation (MBEF) executive director Hilary Mahan.

sold-out crowd of 2,000 guests, there’s no debating that

“The outpouring of support—from the entire commu-

this beloved annual event was the hot ticket of 2022.

nity—is unmistakable year after year, but this year in

“It is clear that the tradition of the Manhattan Wine

38

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particular was special.”

Featuring 45 South Bay restaurants and wines from

annual Paddle Raise to STEM (science, technology,

80 wineries, the festive event at the Manhattan Country

engineering and math). More than $250,000 was raised

Club dazzled guests with favorites like Boa Steakhouse,

for this important initiative, including a $100,000 con-

The Arthur J, DAOU Family Estates and Gray Whale Gin.

tribution from Chevron.

In the Center Court, a 10-piece band kept the party going to the final minutes.

The MBEF 2022 Legacy Award was presented to

“MakerSpace and science labs in all of our elementary schools, STEM electives in the middle school, and a robust technology and engineering program at the

SKECHERS cofounder and president Michael Greenberg

high school have inspired our students to consider how

to honor his commitment to the Friendship Foundation,

STEM is incorporated into everything they do,” says

the Skechers Foundation and the annual Skechers

Hilary. “The partnership with Chevron over the years

Pier to Pier Friendship Walk, of which contributions

has been instrumental in building the current STEM

to MBEF have totaled more than $2 million over the

programs, and the funds raised at the wine auction will

course the event’s lifetime.

build on this momentum to equip our students with

The MBEF board of directors also dedicated the

more opportunities for exploration and discovery.” ■

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39

C AT E G O R Y

Owners Ryan Kalil and Matt Kalil

SPECIAL ADVERTISING SECTION

S P E C I A L A D V E R T I S I N G S E C T I O N

B U S I N E S S S P OT L I G H T

MORE THAN A SPIRIT Two brothers honor their family heritage through the age-old tradition of tequila.

WRITTEN BY LAURA L. WATTS | PHOTOGRAPHED BY TAMEKA JACOBS

It all started in Mexico in the late 1800s. Jose Celaya made his first batch of tequila, and the rest was history. His homemade spirit became renowned with his family and friends. Fast-forward 150 years, and Jose’s great-great-grandsons Ryan Kalil and Matt Kalil are carrying on the family legacy with their premium, small-batch tequila company, Celaya Tequila.

“OUR ATTENTION TO DETAIL SHOWS THROUGH IN EVERYTHING WE DO.”

Both were professional football players after attending the University of Southern California.

When they retired from the game, they had an

tequila in the market.”

Ryan suggests: “Since tequila can be very

opportunity to redirect that energy into some-

personal with each consumer, trying one of

thing new. They’ve spent the past five years

our mixed bundles is always a good invest-

developing their spirit and brand.

ment to add to your collection.”

“We started talking about our abuela and

Celaya just partnered with Total Wine, and

her grandfather Jose,” says Matt. “As we

you can pick up a bottle at their Long Beach,

were reminiscing, we were inspired. What if

Redondo Beach, Rancho Cucamonga and

we developed a tequila just like our abuela’s

Pasadena locations, as well as Remedy

grandfather did? What if we built a business

Liquor in Glendale. They also offer their

around this spirit rooted in our family?”

tequila online at drinkcelaya.com. They will

Celaya Tequila is made from 100% blue Weber agave grown in Jalisco, Mexico. The

eventually distribute bottles to the entire United States.

company offers three types: añejo, blanco

“Consumers are becoming more and

and reposado. Blanco is bottled soon after

more comfortable purchasing their alcohol

distillation and is agave-forward with crisp

through e-commerce channels,” Matt points

heritage, and they are just as proud to

notes of citrus and spice. Reposado is deep

out. “Our goal is to advance this trend and

be the owners of a SoCal company. They

in flavor and easy to sip, with notes of dried

reach new consumers throughout the U.S.

want to get the word out to their South Bay

fruits, caramelized sweetness and a spicy

who want to experience a more refined ver-

neighbors. “We love where we live, and we

oak finish. Añejo is a dark tequila with strong

sion of tequila with authentic roots.”

want other locals to be proud of what we’re

notes of spice and barrel and a smooth, wood finish.

“Our attention to detail shows through

But their tequila surpasses current trends— by a century and a half! “For us, tequila is

pursuit of our own tequila.”

The brothers are proud of their Mexican

doing,” says Ryan.

We know old Jose would certainly be proud.

much more than a spirit,” says Matt. “It’s

in everything we do—from our design and

woven into the fabric of our history. It is our

packaging to our service and the flavor of

passion to learn, understand and honor our

CELAYA TEQUILA DRINKCELAYA.COM

our tequila,” says Matt. “It’s the best-tasting

abuela and her grandfather through the

@DRINKCELAYA | @RYANKALIL67 |

41

shell game COMBINING A NEW ENGLANDSTYLE LOBSTER BAKE AND OUR LOVE OF COASTAL CALIFORNIA, THIS SHEET PAN SEAFOOD FEAST KEEPS THE PROCESS SIMPLE WITHOUT SACRIFICING TASTE. Produced, written & styled by Kara Mickelson Photographed by Shane O’Donnell Florals by Magical Blooms

SHEET PAN SEAFOOD BAKE Serves 4–6 2 tablespoons Old Bay Seasoning

Preheat oven to 425°. Stir Old Bay Seasoning into 1 stick of melted butter.

2 sticks melted, clarified unsalted butter or ghee

Slice garlic cloves thinly; set aside. Slice off tops of whole garlic heads and

4 garlic cloves & 3 garlic heads

drizzle with olive oil. Cut 2 lemons in half horizontally.

olive oil

Add corn, sausage, onions, potatoes, garlic heads and cut lemons

6 lemons

to a sheet pan. Drizzle half the butter-Old Bay mixture over the veg-

4 ears corn, husked and cut into thirds

etables and sausage and stir to coat. Add salt and pepper.

12 ounces (about 4 links) andouille sausage, ¼-inch-thick diagonal slices

Cover pan and secure with foil; cook 18 to 20 minutes or until potatoes and corn are fork-tender. Remove from oven. Remove foil

1 red onion, quartered

and add shrimp, clams, mussels and fresh garlic. Drizzle with half

1 white onion, quartered

of remaining butter mixture and olive oil to coat. Reserve the rest of

1 to 2 pounds petite new potatoes

the mixture for the lobster.

salt and fresh ground pepper

Leave lobster tails whole or slice in half before cooking. Add to a

1½ pounds whole head-on shrimp in the shell, deveined

separate sheet pan and coat with remaining butter. Add both trays

1½ to 2 pounds fresh littleneck clams, scrubbed

back to oven and cook about 9 minutes, or until lobsters and shrimp

and purged 1½ to 2 pounds fresh or frozen mussels, scrubbed and debearded 4 whole Maine lobsters, 1 to 1 ¼ pounds each (or 4- to 6-ounce raw tails) **see “Lobster 101” for prep tips fresh parsley for garnish

are cooked through and clams and mussels are fully open. Discard any clams or mussels that don’t open. Lobster claws, knuckles and raw lobster tails will need 5 to 8 more minutes to fully cook.

Toss seafood and vegetables together in a bowl or sheet pan. Add fresh chopped parsley. Serve with lemon wedges and melted butter at each place setting.

STEAMED BERRY LEMON GINGER PUDDING CAKES Makes 4 (5-ounce) ramekins 2 large eggs ½ cup fresh blueberries 1 cup high-quality blueberry jam 1 teaspoon cornstarch ¼ teaspoon cream of tartar, plus a pinch ¼ cup unsalted softened butter ½ cup plus 1 tablespoon granulated sugar ¼ cup whole cream 1 large lemon, zest and juice 1 (1-inch) piece fresh ginger, peeled and finely grated ¾ cup all-purpose flour ¼ teaspoon salt ¾ teaspoon baking powder ¼ teaspoon baking soda ice cream, crème fraîche or fresh whipped cream ½ cup fresh blackberries Preheat oven to 350°. Lightly butter or oil heatproof ramekins. Cut parchment and foil into 5-inch squares. Separate egg whites and yolks into bowls. Place whites in freezer for 15 minutes.

To make berry sauce, place ¼ cup blueberries in small saucepan with 3 tablespoons water. Cook at low heat until berries begin to burst. Add 1 cup jam to pan. Mix cornstarch with 1 tablespoon water and add to saucepan. Stir over low heat until sauce begins to thicken. Reserve.

Beat egg whites with stand-up mixer fitted with a whisk attachment, or use hand mixer. Whisk on medium-high speed. Add pinch of cream of tartar when peaks begin to form. Whisk until peaks are stiff.

Using rubber spatula, carefully transfer whipped egg whites (meringue) to a separate bowl, being careful not to deflate them. In stand mixer bowl, add softened butter and sugar. Switch to paddle

baking soda and ¼ teaspoon cream of tartar. Alternate, adding 1/3 flour mixture followed by 1/3 cream mixture into egg-and-sugar mixture. Beat thoroughly until all ingredients are combined.

Remove mixer bowl and add ¼ cup meringue into cake batter. Mix thoroughly. Fold in remaining meringue; don’t overmix. Some white streaks will be present, and batter will be glossy and thick.

Using slotted spoon, place 1–2 tablespoons blueberries from sauce

attachment or beat with wooden spoon until thick and creamy. Beat

in each ramekin. Fill ramekins with batter. Top with 1 tablespoon

in egg yolks one at a time until fully incorporated.

blueberries from sauce. Reserve remaining sauce.

Combine cream, lemon juice and zest, and ginger. In separate bowl, use fork or whisk to combine flour, salt, baking powder,

Butter one side of parchment paper. Mold over top of ramekins.

Top paper with foil and secure with twine. Add trivet or steamer basket to Dutch oven or deep casserole dish. Add ramekins and fill bottom of Dutch oven with water so it reaches base of cakes. Tie a tea towel up and over pan lid before placing on the pot to keep steam in while cooking.

Turn oven down to 325°. Cook cakes for 1 hour. Make sure there is sufficient water to maintain steam during cooking.

Remove foil wrap, leaving parchment paper on cakes. Once cool, cover with fresh foil and refrigerate. Can be made a day in advance and served warm or room temperature. Run a knife inside the edge of ramekins and unmold cakes into serving bowls. Serve with whipped cream, ice cream or crème fraîche. Add fresh berries and spoon reserved sauce over top.

SEAFOOD SHOPPING QUALITY SEAFOOD Feeling adventurous? Stop by the Redondo Beach Pier for some of the freshest seafood, including littleneck quahog clams, mussels, shrimp and lobster.

130 S. International Boardwalk, Redondo Beach; qualityseafood.com

H-MART This local Korean market offers fresh lobsters and whole shrimp at an affordable price. Stop by to confirm availability.

4340 Pacific Coast Hwy., Torrance; hmart.com

GREAT AMERICAN SEAFOOD This neighborhood market on the Palos Verdes Peninsula has the freshest catch on the hill. Call ahead to confirm availability or for delivery.

Golden Cove Center, 31224 Palos Verdes Drive West, Rancho Palos Verdes; greatamericanseafoodmarket.com

KAI GOURMET Place orders online for South Bay delivery of fresh seafood such as lobster tails, spiny lobsters, cockles and whole prawns. Also available for pickup after ordering.

1310 E. Grand Ave., El Segundo; kaigourmet.com

SPROUTS FARMERS MARKET Next Wave of Bantry has a line of frozen, cooked, readyto-eat mussels. The garlic and butter option are the best for our sheet pan recipe.

MAIL ORDER OPTIONS A premium service that offers a one-stop shop and easy delivery options for hard-to-find seafood, or complete seafood bake packages including dessert.

Maine Lobster Now mainelobsternow.com The Lobster Guy thelobsterguy.com Lobsters Online lobsters-online.com

LOBSTER 101 Maine lobsters, also called American lobsters, are found on the Atlantic Coast of North America and provide wonderfully sweet claw and tail meat. Canadian lobsters are the same species with a harder shell. They survive longer out of water (72 versus 48 hours) and are slightly less sweet. Most of the grocery store lobsters you’ll find here are from Canada.

Lobsters must be kept alive until they are cooked. Place live lobsters in the refrigerator—but not in a sealed plastic bag, so they can breathe. The ideal temperature for storage is 40°.

Keep lobsters away from ice or fresh water. If you’re not cooking them right away, wrap them with seaweed or ask the fishmonger for some paper soaked in salt water from the lobster tank to keep them moist.

To humanely dispatch the lobsters, numb them first by placing them in the freezer for about 15 to 20 minutes before cooking. For this recipe, we recommend partially cooking whole lobsters to prolong freshness and minimize cooking and tasks on the event day. Fill a stockpot (5 quarts or larger) a little more than half full of water. Bring to a boil and add a ¼ cup of salt and ¼ cup vinegar.

When the water comes to rolling boil, use tongs to plunge the lobsters headfirst into the pot. Cook them fully submerged and in batches to avoid crowding the pot.

Keep pot at a rolling boil for each batch. Cover and cook 3 to 5 minutes or until the shells turn bright red. Watch closely—don’t overcook. Tail meat should be firm and opaque. Stir halfway through boiling to ensure even cooking.

Remove lobsters and transfer to a colander. Run cold water over lobsters or plunge them into an ice bath to stop the cooking process, then drain. Once cool, place lobster on a cutting board. Flip onto its back, and while grasping firmly, plunge a knife into the head to slice open. Leave tails whole or slice in half before cooking.

Use kitchen gloves to remove the tomalley (liver), lungs and coral in the head/ body of the lobster and rinse with fresh water. Twist off the claws. Crack claws and knuckles with a lobster cracker. Meat keeps in the refrigerator for up to 2 days. ■

B Y C H E F TA R A P U N Z O N E

Open for Weekend Brunch!

1 0 0 % PLANT BASE D . O RGAN I C . G lute n fre e o pti o n s 3 2 0 s c ata l i n a av e . R e d o n d o b e a c h , c a 9 0 2 7 7 P U R AV I TA L O S A N G E L E S . C O M 4 2 4 - 3 0 4 - 2 2 4 7

Restaurant Guide The South Bay community is out and about, and our local restaurants welcome your business. We offer a closer look at venues ready to take your reservation and give you a wonderful dining experience.

SPECIAL ADVERTISING SECTION

restaurant guide

BOA Steakhouse & Sushi Roku

California Pizza Kitchen Where fresh and creative flavors collide!

Captain Kidds Fish Market & Restaurant

A distinctly unique steakhouse alongside

Find your next handcrafted favorite today,

Serving the freshest seafood in the South

a modern Japanese restaurant. Two

like our Chicken Tequila Fettuccine or

Bay since 1976. A Redondo Beach land-

new additions to Manhattan Village this

Cedar Plank Salmon.

mark in the heart of King Harbor. Multiple

fall. Now hiring!

indoor-outdoor patios and seafood Manhattan Village

delivered daily.

Manhattan Village

3320 N. Sepulveda Blvd., Manhattan Beach

3110 N. Sepulveda Blvd., Manhattan Beach

310-796-1233 | cpk.com

209 N. Harbor Drive, Redondo Beach

sushiroku.com | boasteak.com

IG: cpk

310-372-7703 | captainkidds.com

IG: idgrestaurants

IG: @captainkidds

catalina kitchen

COMPAGNON Wine Bistro

Savor an opulent array of epicurean

COMPAGNON Wine Bistro pays tribute to

Copper Pot Indian Grill & Café

delights along the scenic oceanfront at

the classic southern French bistros where

A modern take on traditional North and

Terranea Resort, including the crave-

good food, good wine and friends come

South Indian cuisine. Vegan, vegetarian,

worthy Friday Night Seafood Buffet and

together to create the special joie de vivre.

gluten-free options. All halal meat, fresh

Sunday Brunch Buffet.

nan breads, tandoor grills, curries and 335 W. 7th St., San Pedro

biryanis. Now serving beer and wine.

100 Terranea Way, Rancho Palos Verdes

424-342-9840

844-207-5121

compagnonbistro.com

1511 S. Pacific Coast Hwy., Redondo Beach

terranea.com

IG: @compagnon_winebistro

310-504-0777 | copperpotla.com

IG: @terranearesort

FB: @compagnonwinebistro

IG: @copperpot.la

SPECIAL ADVERTISING SECTION

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53

restaurant guide

dan modern chinese

Día de Campo

Gabi James

Minimalist, elevated dining with a mod-

A blend of old-school and new-school

We bring Spanish and coastal French

ern take on traditional Chinese cuisine—

Mexican. Join us for weekend brunch,

food with California soul to the South Bay,

made from scratch using centuries-old

dinner and happy hour!

alongside an innovative bar rooted in gin

techniques. Specializing in handmade dumplings and noodles.

that’s not to be rivaled.

1238 Hermosa Ave., Hermosa Beach 310-379-1829

1810 S. Catalina Ave., Redondo Beach

Manhattan Village

diadecampohb.com

310-540-4884

3160 N. Sepulveda Blvd., Suite 140, Manhattan Beach

IG: @diadecampohb

gabijamesla.com

310-546-1588 | danmodernchinese.com

IG: @gabijamesla

IG: danmodernchinese

Great American International Seafood Market

JOEY Manhattan Beach

Little Sister

Handcrafted, locally and globally inspired

Our menu showcases the rich collisions of

Your local source for all things seafood!

menu offerings, like the Mediterranean

food and culture from the European colo-

Sourcing responsibly from around the

Bowl (pictured). Enjoy our new tropical

nization of Southeast Asia. Join us for lunch,

world. Ready-to-eat fresh salads, seafood

cocktail lineup in a lush oasis featuring

dinner and happy hour!

salads, hot soups and more available daily.

local artwork and an expansive patio.

Golden Cove Center

Manhattan Village

424-398-0237 | IG: @littlesisterrb

31224 Palos Verdes Dr. W., Rancho Palos Verdes

3120 N. Sepulveda Blvd., Manhattan Beach

830 S. Pacific Coast Hwy., Suite 100, El Segundo

310-750-6074 | greatamericanseafoodmarket.com

310-546-1163 | joeyrestaurants.com

424-835-9878 | IG: @littlesister_thepoint

IG: @great_american_seafood_market

IG: joeyrestaurants

dinelittlesister.com

247 Avenida del Norte, Redondo Beach

54

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SPECIAL ADVERTISING SECTION

restaurant guide

Mercado

Nomad Eatery

Perfect Storm

A traditional yet contemporary experience

What began as a four-month

Perfect Storm is an eclectic speakeasy

of elevated Mexican cuisine accessible to

backpacking trip culminated into a menu

restaurant specializing in lobster and

everyone! Part of the Cocinas y Calaveras

designed to take you to many cuisines:

oysters, open for dinner Wednesday

restaurant group, founded by Jesse Gomez

the Mediterranean, Southeast Asia and

through Saturday and located next to Table

with partner/chef Jose Acevedo.

Latin America.

Manners. Be sure to check out their nightly all-you-can-eat lobster dinner special.

Manhattan Village

2041 Rosecrans Ave. #190, El Segundo

3212A N. Sepulveda Blvd., Manhattan Beach

310-606-5500

1611 S. Catalina Ave., Suite 150B, Redondo Beach

310-545-0388 | cocinasycalaveras.com

nomadsouthbay.com

424-946-9002 | perfectstormredondobeach.com

IG: mercadomanhattanbeach

IG: @nomadsouthbay

IG: @perfectstormredondobeach

Primo Italia

Pura Vita

R/10 Social House

For generations, our families have enjoyed

100% plant-based Italian restaurant serving

Located in Redondo Beach’s Marina, R/10

the tradition of homemade pastas, sauces,

house-made pastas and Neapolitan pizza.

Social House is a neighborhood gastropub

vino e dolci—and we invite you to partici-

Organic, sustainable, clean ingredients and

offering farm-to-table food, handcrafted

pate in that culinary heritage.

gluten-free options. Enjoy our full bar serv-

cocktails and a selection of intriguing,

ing natural biodynamic wines and organic

affordable artisan beers and wines.

24590 Hawthorne Blvd., Torrance

craft cocktails with a sunset view.

310-378-4288 | eatprimo.com IG: @primo_italia

179 N. Harbor Dr., Redondo Beach 320 S. Catalina Ave., Redondo Beach

310-798-2500 | r10socialhouse.com

424-304-2247 | puravitalosangeles.com

IG: @r10socialhouse

IG: @puravitaredondo

SPECIAL ADVERTISING SECTION

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55

restaurant guide

Radici

Reborn Coffee

Riera’s Place

An upscale, family-owned restaurant

A new wave of coffee-making—optimized

A family-run deli offering a wide range

specializing in authentic cuisine from the

through the lenses of science, art and

of sandwiches, salads, fresh poké, break-

Abruzzo region of Italy.

social responsibility. Featuring whole

fast burritos, Sicilian-style pizzas and

bean coffee from around the world and

catering services. Monday through

cold brew concentrates on tap.

Saturday: 10 a.m. to 6 p.m. Closed Sunday.

radicihermosabeach.com

Manhattan Village

1908 S. Pacific Coast Hwy., Redondo Beach

IG: radici_hb

3180 N. Sepulveda Blvd., Manhattan Beach

310-316-1908

reborncoffee.com

rierasplace.com

IG: reborncoffeeusa

IG: @rierasplace

Riviera Mexican Grill

Slay Italian Kitchen

Serving the best Mexican food in the

Fresh. Authentic. Innovative. A rustic

Steak & Whisky American Tavern

South Bay since 1996. Enjoy our famous

Italian, rotating menu featuring fresh and

Enjoy handcrafted cocktails, by-the-glass

fish tacos and margaritas; multiple out-

dried pastas, meats, seafood, pizzas,

wines and classic dishes from our chef-

door patios. See you at the Riv.

local vegetables and wines from Slay

driven menu in the cozy ambience of our

Estate and Vineyard.

intimate dining room.

310-540-2501

1001 Manhattan Ave., Manhattan Beach

117 Pier Ave., Hermosa Beach

therivmex.com

424-257-8301

310-318-5555

IG: @therivmex

slayitaliankitchen.com

steakandwhisky.com

IG: @slayitaliankitchen

IG: @swtable

934 Hermosa Ave., Hermosa Beach 310-318-0778

1615 S. Pacific Coast Hwy., Redondo Beach

56

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SPECIAL ADVERTISING SECTION

restaurant guide

Table Manners

The Rex Steakhouse

Cozy spot in Riviera Village serving

Seaside steakhouse focused on local

modern American comfort food and

markets and seasonality, crafted cock-

burgers with a twist. Also features great

tails and exceptional wine pairings. Our

daily happy hour and reverse happy

unparalleled event spaces boast sweep-

hour specials.

ing views of the ocean and the Riviera.

1611 S. Catalina Ave., Suite 150, Redondo Beach

221 Ave. I, Redondo Beach

424-946-9001

310-316-9041

tablemannersredondobeach.com

therexsteakhouse.com

IG: @tablemannersredondobeach

IG: @therexsteakhouse

if you are interested in being part of our popular restaurant guide next year, contact Amy at 424-220-6338 or amy@thegoldenstatecompany.com

The Rockefeller

Un Caffè Altamura

The South Bay’s original gastropub, with

Aligning classic sophistication with

locations in Redondo Beach, Hermosa

your daily wants, we indulge in the

Beach and Manhattan Beach. Locally

marriage of simplicity and quality.

owned since 2011.

Aperitivo Wine Bar launches later this month. Join the movement!

1707 S. Catalina Ave., Redondo Beach 418 Pier Ave., Hermosa Beach

1140 Highland Ave., Manhattan Beach

1209 Highland Ave., Manhattan Beach

310-546-4663

eatrockefeller.com | IG: @eatrockefeller

IG: @un.caffe.altamura

SPECIAL ADVERTISING SECTION

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57

THE CALIFORNIA MEDIA AND CONTENT COMPANY.

Explore our brands at

goldenstate.is

@ourgoldenstate

Everything is Connected BALEEN’S CHEF HUNG QUAN PAIRS VIETNAMESE TRADITION WITH LOCAL FARE. Written by Kara Mickelson | Photographed by Shane O’Donnell

Chef Hung Quan coins his culinary philosophy as “roots

Vietnamese culture and its impact on his life and culi-

to leaves,” hyper-focused on seasonal and locally har-

nary pursuits.

vested ingredients “to nourish our body and soul.” Over

He speaks fondly of the fresh mangosteen, rambutan,

farmers in the community. The chef feels at home

dragon fruit, lychee, longan, the enormous guava and

bonding and cultivating these meaningful relationships.

traditional foods like hearty, nourishing pho. And he

So it’s no surprise that he considers the Wilson Park farmers market in Torrance his “happy place.” The outdoor market experience also provides a bit of nostalgia for his Vietnamese culture and roots.

At 9 years old, Hung moved from Saigon to the United States. His father, Tan, was a prisoner of war.

He was a guard at the military school and was captured, surviving on one bowl of rice daily for six years.

When the war ended, the Quan family was fortunate

markets on the Mekong.

His cooking style is deeply influenced by his mother and grandmother—both avid cooks. His grandmother would grow herbs in her garden on a “little spot” of earth. The dinner menu was mainly vegetarian.

Once he began cooking, it wasn’t long before friends and family noticed his raw talent. His girlfriend encouraged him to attend culinary school. Hung graduated from Le Cordon Bleu school of culinary arts and

States. As a result, they did not have to endure a long

today is the executive chef at The Portofino Hotel &

and precarious ocean journey with the danger of pirates

Marina in Redondo Beach.

Being a chef requires a fair amount of grit and per-

and the Philippines. Instead, the family flew out of

severance. Kitchen life is demanding. While you spend

war-torn Vietnam to the U.S.

most of your day preparing exceptional cuisine for the

Hung and the other family members did not speak

masses, when it’s time to wind down the day, a pack-

English at the time. His dad would send notes to

age of doctored-up, spicy Korean-style Shin Ramyun

Hung’s elementary school after studying the diction-

noodles or a quick fried rice might be all you can mus-

ary. Like many immigrants, they endured because of

ter, says Hung.

the support of their families and a determined spirit to

With the limited amount of time he has off, Hung

grow and thrive. Hung calls his dad a survivor and says,

strives for balance. He enjoys hiking or cooking with

“I’m a survivor too.”

his daughter. She is only 7 years old yet already fond of

He made his first and only trip back to Vietnam in his

making and eating American-style pizza with pep-

20s. He was 14 years older, yet the childhood memories

peroni. She enjoys helping make pasta and going to the

of noodle shops, sprawling rice plantations and those

farmers market with her dad.

amazing French baguettes strengthened his love of

|

muses about the unique Vietnamese floating water

to be sponsored by his uncle to relocate to the United

commandeering the ships in the waters off Thailand

60

He loves the outdoor markets of his home country.

the years, he has built deep connections with trusted

Chef Hung has cultivated and developed personal

relationships with several farmers at the Wilson Park market. He believes in supporting local farms and values the connections he has made. At the market, he curates the freshest ingredients for his menu at Baleen such as Asian produce from Thao’s farm, California fruits and heirloom produce from Black Sheep Farms, and beautiful stone fruits from Ken Lee’s farm. The vibrant, orange-yoked eggs from La Bahn Ranch are the best-looking and best-tasting for pasta dough, he says.

Microgreen Mama is a huge supporter of Hung, teaching him how to grow his own microgreens.

With so many options a click away online, Hung encourages shopping for locally sourced ingredients at farmers markets. The level of freshness is beyond anything you can get in a standard grocery store or market.

Everything tastes better and lasts longer, he says. It’s not sitting in a warehouse for months or even years before you buy it. Instead, the farmers bring you their best ingredients straight from the farm.

While the farm-to-table movement is now a bit cliché, Hung continues his focus on the whole experience from purchasing the ingredients to building a menu. It’s his philosophy of “roots to leaves” and how everything is connected. Perhaps it’s also a metaphor for his culinary pursuits, with a flourishing and vibrant career path inspired by his life growing up in Vietnam. ■

Explore the new side of a California Classic Come experience the newly refreshed Portofino Hotel & Marina, your premier oceanfront staycation destination. With complimentary cruiser bicycles, an onsite Dockside Activity Center offering ocean adventures, elegantly-appointed guestrooms and suites, top-notch food and out-of-the-box craft cocktails at BALEENkitchen—meet the all-new Portofino.

HOTELPORTOFINO.COM | 260 PORTOFINO WAY, REDONDO BEACH, CA | 310.372.1202

Get It at Granny’s NEARLY A CENTURY AFTER IT OPENED IN HERMOSA, A LOCAL GROCERY STORE IS HELMED BY ENTHUSIASTIC NEW OWNERS. Written by Evy Gallagher | Photographed by Adelaide Brannan

“I love the pace, the people, the fact that it’s down by

quaintly for 98 years on Monterey Boulevard in

the beach,” says Lindsay Stockel, a Granny’s Grocery

Hermosa Beach and has recently switched ownership

employee. “[Betty and Voc] are so lucky to have such

from the long-standing Lemaster family.

a great group of people that will not only come in for

Beth “Betty” and Voc Gregorian could not be a more

their coffee but stay sometimes for an hour and hang

perfect fit as new owners and are still pinching them-

out. They are amazing people to work for.”

selves over their dream come true. The grocery serves

Granny’s Grocery & Deli is the epitome of a California mom-and-pop shop. The grocery has been sitting

64

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coffee at $2 a cup, regulars are in and out all day long, and it looks like nothing has changed since it originally

opened in 1924—in a good way.

The road to taking the helm at Granny’s Grocery started about 23 years ago for Betty. While she was in college, she lived down the street and visited as a regular customer. After college, Betty started working at Granny’s during her summers while she was teaching.

It was also during that time that she met Voc, and the rest is history. Betty took extra shifts to pay her

“I LOVE THE PACE, THE PEOPLE, THE FACT THAT IT’S DOWN BY THE BEACH.”

apartment rent, and Voc would help her close up shop after every shift.

When Betty lost her dad, she went to Granny’s to talk to the man who owned it at the time, Andre Klaser. She

first in line to be the next owner. In August 2021, she got the phone call about taking over the shop.

Betty and Voc reopened Granny’s Grocery & Deli

said, “You always joke about when you win the lottery

in January with an almost seamless transition. The

you’ll give me Granny’s. I just want to know that if and

Gregorians were already well-versed in running the

when you’re ready, I could have a chance to buy it.”

shop, though Betty said it was more about “what

It was nine years ago when Betty found out she was

goes behind a business” that she had to get used to.

|

65

Fortunately, Voc’s father ran a 1920s diner and later on a market. Since 2002, Voc has owned a spa on Hermosa Avenue and 15th Street.

The owners pride themselves on sourcing local as

|

The Gregorians were met with worries from regular customers about changing the menu, but that was not something they even thought about. What they did do

much as possible and featuring friends’ products—

is add a sandwich to the menu to honor their Armenian

making sure that everything they sell is the right fit

heritage—a vegetarian sandwich called The HYE Five

for the store. From Mongo Coffee Roasting Co. to

(“hye” translates to “I am Armenian”).

Hasi Bread and Toro Loco Salsa, if there’s a South Bay

Betty is currently finishing her 25th year of teach-

company you’re looking for, odds are you can find it at

ing and will soon take on her role at Granny’s full time.

Granny’s. Betty even wears merchandise from friends

Voc is a real estate agent but still manages to work at

and local companies to help support small businesses.

Granny’s “eight days a week,” according to Betty.

One of the most active parts of Granny’s is its fea-

66

it is the most popular sandwich on the menu.

The Gregorians appreciate the support they’ve

tured deli, with some of the town’s most sought-after

received so far from the community and look forward

sandwiches. The Longboarder is a vegetarian sandwich

to many more years of regular customers becoming

with optional meat, and while it may be a juxtaposition,

family. ■

FEATURING

HOSTED BY

For more information contact Matt Harms mharms@walkwithsally.org walkwithsally.org/wlwn

More Than a Gateway A NEW HOTEL AND DESTINATION RESTAURANT PUT MERCED AND ITS AGRICULTURAL CORE ON OUR RADAR. Written by Darren Elms | Photographed by Tanveer Badal, James O’Neil & Aubrie Pick

If you’ve ever traveled up to Yosemite, there’s a good

throughout the property, so do the agriculturally rich

chance you passed through Merced. About 70 miles

farmlands of the region. Nowhere is that harvested

outside the national park, this small but mighty town is

goodness more on display than at Rainbird. Opened in

referred to as the “Gateway to Yosemite.” But the allure

February, this upscale, tasting-menu restaurant helmed

need not end there.

by executive chef Quentin Garcia embodies the Central

Good things are happening in Merced—many of

ing the area’s best producers. Rainbird also features a

area into a culinary destination worthy of a dedicated

curated wine list featuring both domestic and interna-

layover. Much of the buzz surrounding Merced is

tional small producers.

squarely focused on the renovated El Capitan Hotel and

to host music performances and serve comfort food and

lovingly restored, historic hotel and modern addition, El

drinks, including a variety of tap beers and local wines.

Capitan now boasts 114 rooms, including 12 suites. The

Mainzer also offers a game room complete with foos-

rooms pay homage to nearby star attraction Yosemite

ball, board games and our favorite: Skee-Ball.

And while Yosemite certainly inspires good taste

|

Down the street, a vintage theatre received a revamp

its signature eatery Rainbird. The beautiful melding of a

with camp-chic style, earthy tones and local charm.

68

Valley with a vegetable-forward program celebrat-

the delicious kind, helping transform the downtown

Yosemite is accessible via car, about a 1½-hour drive. But you can leave the car at El Capitan and take

a bus arranged by the hotel. It’s a great option if you

ranch hosts tastings of its incredible wines, including

want to skip reservations, save gas and enjoy the ride.

chardonnay, pinot grigio, cabernet and a brut sparkling

Oh, did we mention there’s free valet at El Capitan?

wine. Swing by the shop to take home a bottle or two.

Speaking of the drive, there’s lots to see just outside

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Founder and master distiller David Souza welcomes

Merced. The Blossom Trail, which bursts with fragrance

guests to Corbin Cash, purveyors of sweet potato spirits.

in early spring, provides your route to Vista Ranch. This

Since 1917, the Souza family has grown sweet potatoes

beautiful outpost in the heart of farmland grows fruits

and Merced rye on their farm, branching out to 100%

and vegetables all prepared for lucky visitors. In addi-

estate-grown, farm-to-bottle, award-winning, gluten-

tion to wood-fired pizza and other delicious dishes, the

free spirits. ■

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on the go A FAMILIAR FACE TO PARENTS AND KIDS AT CLARK FIELD IN HERMOSA, HÉCTOR ALATORRE TURNED HIS POPULAR TACOS INTO A MOBILE SUCCESS STORY. Written by Evy Gallagher

| Photographed by Jeff Berting

While the scratchy speakers at

events soon became Héctor’s primary business, and

Clark Field play warm-up tunes for

he was catering approximately every two days. The

Hermosa Beach Little League, the

events and block parties he worked connected him

sizzle of a flattop grill and the aroma of grilled onions fill the little space between the field and snack stand.

Cotton T-shirts that read “I heart Héctor’s Tacos” are worn by everyone

six months.

After many calls and messages from Patrick, he agreed to talk about the possibility of Clark Field.

Soon after, they met with Mark Mamber, president of Hermosa Beach Little League, who also did his best to convince Héctor. “What he was picking up on was des-

a long afternoon of baseball fans and

peration,” Mark adds. Right after that meeting, Héctor

Héctor’s Tacos originally began 30 years ago, says

added Clark Field to his increasingly busy schedule.

He knew it was going to be a lot of work, but he wanted to be a part of Clark Field. However, his percep-

Héctor Alatorre, the man behind the business. Before

tion of what the games were like was slightly miscon-

Clark Field, before catering and before Héctor’s Tacos,

strued. “I never thought it was going to be this busy,

Héctor worked at El Torito in Manhattan Beach—making

and it’s busy,” he says.

tacos and understanding the science of perfecting them.

During that time, Héctor and his friends often went

He’s at Clark Field whenever they need him, as there’s no set schedule. When Héctor’s Tacos is open,

to Schooner Bar & Grill for beers after work. He noticed

the menu consists of $3 tacos, burritos, quesadillas,

something missing: food at the bar. By the time mid-

breakfast burritos and churros. And there’s always rice

night rolled around, people were hungry. After men-

and beans and chips and salsa at their salsa bar.

tioning it to the bar owner and having a conversation

With high demand, Héctor and his team barely come

about needing a cook, Héctor got the job on the spot.

up for air. Chicken, asada, carnitas and pastor are the

He quit his job at El Torito and started working where

meat options for tacos, burritos and quesadillas. Each

Héctor’s Tacos was born.

meat option is compelling and perfectly tender, but

“They called it Héctor’s Hideaway,” he says of his

the carnitas makes a case that just might outweigh the

little kitchen. Many Manhattan Beach and Hermosa

others. It’s a fan favorite and for good reason. Juicy

Beach residents were locals at Schooner Bar & Grill, and

meat and grilled vegetables placed in a homemade corn

those first few South Bay customers ended up being

tortilla is everything you could need—the perfect taco.

crucial to the success of Héctor’s renowned tacos.

But just as quickly as those customer relationships

There are 40 people on Héctor’s team, including his wife and six kids who help on the weekends

began, the owner of the property passed away and

when they’re not in school. While some of Héctor’s

Schooner Bar & Grill shut down for good. The rapport

older children help set up the salsa, rice and beans,

Héctor had built with his Schooner customers and the

his youngest daughter occasionally perches next to the

reputation of his mouthwatering tacos had people beg-

register on her iPad.

ging him to start catering, so that is exactly what he did.

Word spread fast about Héctor’s Tacos. Catering for

|

member, who wanted Héctor to cook at Clark Field for

working, and Héctor is preparing for a lot of hungry boys.

74

with Patrick Tasto, Hermosa Beach Little League board

Then there is Oscar. If Héctor is the head chef, Oscar is his sous chef—his right-hand man. “I probably

|

75

couldn’t do this all without Oscar,” Héctor says.

Héctor’s business, his family and his team are now deeply ingrained into the Clark Field community. Due to his catering business, he already had a relationship with many of the people who were there watching their kids play baseball. There were hardly any unfamiliar faces to Héctor. The love that he and the locals have for each other is more than evident. Even the Little Leaguers know Héctor and give him a wave as they walk by.

“The kids are wonderful; they’re a big part of who I am,” says Héctor. Families give him cards to thank him for feeding their kids. The parents and even the Hermosa Beach Police Department are big fans of Héctor and his toothsome tacos.

“I would love to continue to do it, and I’ll figure out how,” says Héctor. “I have to do less catering in order to be at Clark Field, but that’s something I’m willing to do.” ■

76

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Make Tea, Not War MOVE OVER, COFFEE. TEA IS THE NEW HOT BEVERAGE IN TOWN. Written by Amber Klinck | Photographed by Jeff Berting

“I think America has a weird perception of tea,” explains Chad Webber, owner of the new Racer Tea Bar

tea variations. “I went into the little tea and spice shop

with their pinkies up and flowers all around.”

and started buying loose-leaf and making it in my van.” Initially, Chad was just making tea for himself.

feels more like a speakeasy than a stuffy, raised-pinkie

But he caught the attention of those around him, and

establishment. It’s motorcycles and rock ‘n’ roll, with

eventually a friend suggested he start selling his blends.

a subtle nod to the classic ’50s diner. But before Chad

Chad tried his luck at a nearby farmers market, and

turned Racer Tea into the brick-and-mortar it is today,

his teas were a hit. As his popularity grew, he started

he was operating his business on the go from his van.

thinking, “OK, I’m in Missouri selling tea lattes made

Tea has been Chad’s beverage of choice for a long

with oat milk that are vegan-friendly, and it’s work-

time. “Personally, I’m over coffee,” he notes. “It al-

ing in Missouri? I’ve lived in L.A. before—I’ve got my

ways just tastes the same.”

hands on something.”

It wasn’t until he took a trip to Thailand and Vietnam

Chad, his van and his teas headed west, but with

that Chad really began to appreciate the taste of a

COVID-19 in full swing, the farmers market scene

good-quality, loose-leaf tea—and also its healing

wasn’t an option. He posted up in Venice and Santa

benefits. “English breakfast, for example, has natural

Monica and found success there. He paired up with

fluoride in it. It helps stop bacteria in your mouth and

a popular vegan food truck and piggybacked on their

helps prevent gum disease,” he notes. “The turmeric

customers in Downtown Los Angeles.

inside chai helps with inflammation. You have teas that

But he was missing something—a sense of commu-

help lower cholesterol, teas that help reduce stress, teas

nity—so he headed back to a familiar spot. “I used to

that provide more focus.”

“I THINK AMERICA HAS

And if you’re the type that relies on your morning caffeine fix, don’t worry. “Teas have caffeine,” Chad points out. “But it acts differently on our bodies. It’s a slower onset and a longer duration, so you don’t get that spike and then crash.”

In 2019, after spending two months in Asia, Chad came back to the States. But he couldn’t find the same kind of teas he had developed a taste for abroad—not until he stumbled upon a coffee shop in Branson, Missouri.

“I was working for a group called Bikers Against Drunk Drivers,” Chad says. “I was living in my van at the time, driving around the country. And there was this little coffee shop that sold this variety of London

|

It wasn’t long before Chad started making his own

in Redondo Beach. “Everyone is supposed to drink tea Tucked away on Catalina Avenue, the vibe at Racer Tea

78

fogs—it’s an Earl Grey with steamed milk on top of it.”

A WEIRD PERCEPTION OF TEA. EVERYONE IS SUPPOSED TO DRINK TEA WITH THEIR PINKIES UP AND FLOWERS ALL AROUND.”

|

79

live in Hermosa Beach,” Chad notes. “I needed return customers to build a community because there is power in numbers. The South Bay has that.”

He started offering “sunset and tea” at the Esplanade in Redondo Beach. “I’d show up, and we’d all share a cup of tea at sunset,” Chad says. “I kept telling people I was going to open a shop, and it generated a lot of buzz.”

When an opportunity to design his own space on Catalina Avenue presented itself, Chad got to work. “I pulled a lot of inspiration from speakeasies all around the world. I wanted to bring the rest of the world in here, so that way it feels like a little getaway.”

Locals pop in for a quick beverage or take a seat at the bar and chat awhile. You can order from a mouthwatering toast menu or nosh on an acai bowl. It’s a perfect addition to the neighborhood, and Chad got what he was looking for: a sense of community. ■

80

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High Hopes OPERATING AN INDEPENDENT BUSINESS IN THE EVOLVING CANNABIS INDUSTRY ISN’T EASY, BUT DREW DIRECTOR ISN’T GIVING UP. Written by Amber Klinck | Photographed by Shane O’Donnell

Drew Director is a bit of a renaissance man. He gradu-

licensed by the state for recreational use. “Now that is a

ated from the University of California, Santa Cruz with

huge challenge. It’s incredibly hard to get a license for

dual degrees in business management economics and legal

cannabis—it’s a money pit,” he points out. But it was

studies. He almost went to law school, but instead he took

becoming necessary.

an internship and climbed the ladder over a decade at

Regardless of the success High Tide was having selling

Mister Cartoon’s Soul Assassins tattoo shop—an iconic Los

medicinal cannabis, the introduction of the legalization of

Angeles art studio notable for its fine line tattoos, celebrity

recreational use meant the medicinal field was changing.

clientele, and collaborations with heavy hitters like Nike,

“Because Prop 215 had been around for a decade, there’s

Apple and Pepsi. “It was a dream come true,” Drew says.

been medical cannabis in California for a long time,” Drew

While working at Mister Cartoon’s, Drew opened his own

explains. “Now it’s Prop 64: recreational and medicinal.

small business. “I had a store in Hermosa Beach called No. 4

So I worked as hard as I could to get a license, knocking on

on Pier Avenue. It was a skateboarding/streetwear shop.”

everyone’s door in Los Angeles, doing meetings and meet-

But the clothing industry is tough, and No. 4 was barely breaking even. When Mister Cartoon’s studio closed its doors, Drew closed No. 4 as well. It was time for a new endeavor, and as luck would have it, California was opening

ings: ‘Hey, I’m High Tide, these are our sales.’”

And it worked. High Tide was licensed initially through a collaboration and then eventually on its own.

“And that’s when we started losing money,” Drew says,

the possibilities for a new business venture. Cannabis was

“because it’s overregulated, it’s overtaxed. The operational

becoming legalized in the state for recreational use. But it

costs of being a licensed company are too high.”

was more than a new business opportunity that sounded appealing to Drew.

“I started cannabis because I’m passionate about the

High Tide found itself competing with big corporate delivery services with seemingly endless pockets. “More than half the operators in California left the state to try it

plant,” he says. “Whether it’s used to help with sleep, to

in Oklahoma or Oregon,” he adds. “I’m the small-business

wind down at the end of the day, to cope with anxiety—

guy who’s actually providing the best service to the people,

whatever it may be, it’s a medical plant. I love providing it

and I can’t make it work. That’s the problem. My only op-

to people because I think it’s good for society.”

tions are to merge or get acquired. I wanted to start from

High Tide, a cannabis delivery service based in the South

the bottom, work harder than anyone else has, provide the

Bay, has grown into the #1 provider for the area. But it

best service and products possible, and have a successful

began as a small grow.

company from doing so. And the state of California isn’t

“At the time it was medicinal, so that’s what I was doing. I grew it and tried to sell it in bulk, but I was just

allowing that to happen. Period. That’s the story.”

It’s disheartening, but Drew’s not ready to walk away—

breaking even. It was a wash; it went nowhere. I realized

especially from the clients who have relied on High Tide

I had to break it down—to go from cultivation direct to

over the years. “I think that’s something that makes us

consumer—instead of cultivation to bulk.”

different—how much we care about the community and

That’s when business at High Tide really started to

their experience with the plant. It’s not just a business for

flourish. “I was doing great. I was growing it, I was pack-

us. If you look at how we treat our customers and what

aging it, I was hand-delivering it to friends and family.

they say about our company, it’s evident.”

Those friends and family would refer me to other people, and I made profit.” It went on like that for roughly a year.

During the second year, Drew’s focus shifted to getting

The future of High Tide is uncertain, but Drew’s belief in the healing benefits of cannabis and the positivity it spreads is unwavering. ■

you’ve got a friend WITH HER SOUTH BAY NONPROFIT BULLIES AND BUDDIES, JEN ROSEN SEEKS FOREVER HOMES FOR PIT BULL TERRIERS AND OTHER DOGS IN NEED. Written by Quinn Roberts | Photographed by Lauren Pressey

Bullies and Buddies founder Jen

be more hands-on. The nonprofit works with trainers

Clancy, a red-nose pit bull terrier,

and animal hospitals so the dogs can be evaluated, as-

was rescued by a volunteer after he

“I decided to make this my life. I am super passionate about it and wanted to make a change because I

Then two weeks into his foster care,

knew the dogs needed help,” Jen says. “I knew noth-

he was stung by a bee and went into

ing about starting a rescue, but little by little it started

“He was rushed to the hospital and died on the table,” says Jen. “Somehow they were able to revive

to grow thanks to social media and volunteers having connections that would spread the word about what we were doing.”

Jen’s passion comes across immediately at adop-

him, and the whole team worked on him for over two

tion events or when she aids those who are volun-

weeks. He had a will to live.”

teering, fostering or adopting a dog. Tim Kastagir

Clancy’s is one of the most unique and powerful

saw that immediately. He lives in Redondo Beach

stories since Jen founded the nonprofit in 2009.

and adopted Clancy in September 2021. He was a

However, he is only one in a line of amazing rescues

bit overwhelmed the first few days, but he stayed

over the last 13 years.

in contact with Jen and she helped guide him in the

When Jen started a family, she and her husband—a huge pit bull advocate—decided to get a pit bull named

right direction.

“Jen is so good at what she does. She gave me tips,

Lady. That dog became a part of their family, especially

and I felt this amazing sense of support. I knew I

as their daughter began to grow up. When Lady even-

could call her with any questions I had, because the

tually passed away, the family was devastated.

first few days I was a bit overwhelmed,” Tim says. “It

“We all went through depression, but I actually was hospitalized,” Jen says. “During my recovery I went to a shelter for the first time. Seeing how many bullies

didn’t take Clancy too long to settle in, and before I knew it he was a lap dog. He knows this is his home.”

The nonprofit is at Rock & Brews in Redondo Beach

were there was crazy. I ended up taking a dog home,

three Saturdays a month from noon to 3 p.m. with the

and that was the first official Bullies and Buddies dog.”

dogs and often a core group of about 10 volunteers.

While Jen is trying to change the stigma associ-

Jen and the rest of the team hope the dogs will be

ated with pit bulls, the organization isn’t limited to

adopted at these events. Another goal is to find people

just that breed. It takes in all kinds of dogs, young

to foster dogs. If Bullies and Buddies can’t do that, it

and old, shy and outgoing. Bullies and Buddies fosters

can’t save the dogs.

between 10 to 20 dogs at a time.

“It is amazingly rewarding when older dogs are ad-

What has changed so much from the time Jen began the organization is social media. While

opted,” Jen says. “You are giving them a safe place for

Bullies and Buddies used mostly word of mouth

the last part of their life. They go knowing love, and

and Facebook to promote itself in the beginning,

that is so important. It is the most rewarding.”

other social media platforms—especially Instagram

A big reason why Jen has chosen to foster that

|

sessed and trained to have the best chance at adoption.

spent two years in a local shelter.

anaphylactic shock.

86

number of dogs is that it allows everyone involved to

Rosen calls him the miracle dog.

(@bulliesandbuddies)—have been a big help. The

88

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nonprofit currently has 20,000 followers.

All of that has contributed not just to more dogs being fostered and adopted but to donations being made. Some people contribute monthly, while others make one-time donations. The money doesn’t just go toward the basics of caring for the dogs; it also contributes to medical expenses, which can be thousands of dollars depending on the state of the dog.

“Social media has been huge. All it takes is one person to do something or say something. Whether we do donations or a foster, it is all about sharing—even if you can’t donate time or money,” says Jen. Thanks in large part to social media, the dogs are adopted by people in the South Bay as well as all over Los Angeles, Orange County and other parts of Southern California. Travis Twining and his family adopted Walter, a 120-pound pit bull, in August 2020.

They lived in Santa Barbara and found out about

“I KNEW NOTHING ABOUT STARTING A RESCUE, BUT LITTLE BY LITTLE IT STARTED TO GROW THANKS TO SOCIAL MEDIA AND VOLUNTEERS HAVING CONNECTIONS THAT WOULD SPREAD THE WORD ABOUT WHAT WE WERE DOING.”

Bullies and Buddies by chance. Looking to adopt after the family’s 11-year-old pit bull died, Travis randomly searched for pit bull rescues and came across the organization.

Before they adopted Walter, Travis and his family followed his journey on social media and donated money when he needed elbow surgery. From there, the bond was made. Jen continues to stay in contact with the family to see how Walter is doing. As Travis says, “The relationship didn’t stop once we adopted Walter.”

The Bullies and Buddies team is doing this simply because of their love for dogs. Plenty of times throughout the last 13 years Jen has gone on just a few hours of sleep, assisting dogs when they need special attention at the hospital or when other pressing issues come up.

“Honestly, I think Jen is a hero and you can tell how much the organization loves dogs,” says Tim. “Their job never ends, and I know there is nothing Jen wouldn’t do for these dogs.” ■

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89

Barks and Recreation IF YOUR DOGS ARE PART OF THE FAMILY, WHY NOT TAKE THEM ON YOUR SUMMER VACATION? HERE ARE FIVE OF THE WEST’S MOST FETCHING RESORTS. Written by Ginny Prior

Lady Gaga does it. So do Donnie Wahlberg and Glenn

owners’ laps as they enjoy everything from flamenco

Close. And it’s not just celebrities. So many people now

guitar to cabaret with vocals and piano. cypress-inn.com

travel with pets that it’s become an industry. A survey

by Tripadvisor shows 53% of all pleasure travelers

TENAYA LODGE AT YOSEMITE

sojourn with Snorkies and schnauzers and other four-

Fish Camp, California

legged friends. You don’t have to be well-heeled to

From the moment you enter this grand lodge, set in

treat your Fifi like royalty.

Sierra National Forest just outside Yosemite National

Here are five popular resorts and hotels that don’t

Park, you and your sure-footed friend have endless ac-

just cater to canines; they pamper them. We’re not

tivities to fill your day. Tenaya Lodge has its own pet-

talking just bones and a dog bed. Think chef-created

friendly nature trail that winds through the forest and

pet menus, yappy hours, even lounge seating at evening

along Big Creek—a tributary of the South Fork of the

cabaret events—all designed to make pets feel like they

Merced River. For even more water play, you and your

are on an escape as well.

furry companion can make the moderate 2-mile hike to Tenaya Falls. Dogs ride free on the nearby steam-

CYPRESS INN Carmel-by-the-Sea, California

powered Yosemite Mountain Sugar Pine Railroad.

After a day of sightseeing, your pup can enjoy chef-

To say Carmel-by-the-Sea is dog-friendly is an un-

made dog biscuits, a special toy and a comfy bed for a

derstatement. Doris Day’s animal activism so made its

restful sleep. In the morning, while you’re sipping cof-

mark here that seemingly everyone has a four-legged

fee from the lodge’s deli, your dog can get a free “pup

companion. Stroll the streets of this quaint village, and

cup” of whipped cream. tenayalodge.com

you’ll see breeds of doodles and Danes you never knew existed. Carmel Plaza even has a designated dog drink-

LOEWS CORONADO BAY RESORT

ing fountain.

Coronado, California

At the forefront of this trend is Cypress Inn, the bou-

When it comes to pet pampering, this island resort near

tique hotel the actress owned until her death in 2019.

San Diego doesn’t just talk the talk. Loews Loves Pets

Guests with pups receive cozy pet blankets for relax-

was one of the first pet-friendly programs in the indus-

ing on the outdoor patio and drying off after a romp

try; the resort even hosted a dog surfing competition

on nearby dog-friendly Carmel Beach. In the evening,

for several years before Petco took it over. Dogs can still

enjoy live music with your pet in Cypress Inn’s 1929

hang 20 with custom-engineered surfboard rentals and

Spanish-style living room, Terry’s Lounge (named for

lessons from Coronado Surfing Academy.

Day’s beloved son, Terry Melcher). Sofas and chairs are often occupied by blissfully calm pups curled on their

On the property, Loews Coronado Bay Resort has a veritable water park full of activities for families, from

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pools and hot tubs to ping-pong and cornhole. Pets on

like plush doggie beds, bowls, locally made dog treats,

leashes are allowed in the outdoor deck areas and can

tennis balls, maps of the dog-friendly trails and even

enjoy gourmet treats. The on-site market and eatery,

a welcome card from the resort’s four-legged mascot,

Silver Strand Exchange, has free banana-and-yogurt

Coco. pawsup.com

or pumpkin-and-cinnamon dog treats as well as pet beds, leashes, collars, doggie pickup bags, and even

RITZ-CARLTON BACHELOR GULCH

litter and boxes for kitties. A gourmet in-room din-

Avon, Colorado

ing menu for dogs is expected to resume soon, having

Check in at this hotel set within the year-round Beaver

been on “paws” during the pandemic. loewshotels.com/

Creek Ski Resort, and you’ll get an enthusiastic greeting

coronado-bay-resort

from a canine “ambassadog”—pups trained to greet guests. Bring your own pooch, and you’ll get a dog bed,

THE RESORT AT PAWS UP

bowl and treats. The resort even has pet-friendly rooms

Greenough, Montana

on the elite Club Level for those discerning dogs who

This 37,000-acre property under Montana’s big sky is an

know luxury when they see it.

animal lover’s dream. In fact, the notion of a dog giving

Skijoring, anyone? The exhilarating Norwegian

a human a high-five inspired the name of the resort.

sport where a dog pulls a skier is just one of the many

Guests will find endless activities for enjoying the fresh

winter activities in the area, along with snowshoeing,

mountain air: 100 miles of trails for hiking, biking and

ice climbing and downhill skiing. Summer activities at

horseback riding; a long, scenic stretch of the Blackfoot

Beaver Creek include hiking, biking, rafting and golf.

River for great fishing and boating; and every kind of

And if your pooch needs a play date, the resort has a

lodging, from luxury homes to safari-style glamping and

partnership with the nearby Wanderlust Dog Ranch.

their newest concept: elevated tree “hauses.”

ritzcarlton.com/en/hotels/colorado/bachelor-gulch ■

There’s a cool list of tail-wagging amenities too,

as seen in

In every issue, we share one story across our network that explores topics beyond the limits of the South Bay. These California stories speak to the meaningful impact our state and its residents are making on the global stage. To learn more about Golden State and discover more stories like this, visit goldenstate.is.

la vida de los vinos CALIFORNIA NATIVE KRISTIN SHUTE CARRIES ON A FAMILY TRADITION OF PRODUCING QUALITY WINES IN MEXICO’S BLOSSOMING VALLE DE GUADALUPE. Written by Bonnie Graves | Photographed by Cintia Soto

Few industries appeal to career-

viticulture. Instead of merely buying an existing brand

changers as much as wine. The

or property, Ray took the time to train in both grape-

bucolic vineyard lifestyle, a simpler agrarian rhythm of seasonality … for many, the switch represents a retirement strategy or an escape from quotidian, indoor careers that don’t inspire. For a lot of restless Californians, that dream has led to places like Napa, Sonoma or

growing and winemaking. That commitment has resulted in a more holistic and authentic winery.

The Magnussens’ friendship with experienced growers like the Santana family provided historicity to the Lechuza plantings that has resulted in premium grape material. In full circle now, the French Laundry of the north—way up in Yountville—currently features Lechuza’s wines on its list.

Ray initially planted four key varieties in 2005: cabernet, nebbiolo, merlot and tempranillo. If you understand grape-growing, this quartet makes more sense than its

Santa Barbara. For Ray and Patty

diverse origins might suggest. Cab and merlot are ances-

Magnussen, that yearning sent them

tral to Bordeaux and now dominate sunny Napa, whereas

further south—all the way to Mexico.

For years, the Valle de Guadalupe in the Baja

nebbiolo is Piemonte’s most noble if maddening Italian red. Tempranillo reigns in Spain and Portugal.

Each of these varieties ripens at a different point in

Peninsula has been a sacred little secret among in-

the growing season, which makes for smart labor man-

dustry insiders. Because Mexico conjures associations

agement in the vineyard. Each produces wines that can

with tequila or mezcal in lieu of vinifera grapes, this

shine as stand-alone bottles or can be blended in ways

region has remained somewhat unknown and un-

that allow the grapes to complement and compensate

dervalued despite the world-class wines it produces.

each other in challenging vintages. This is a smart bet

Located about 70 miles southeast of the Tijuana and

to maximize your SKUs and potential harvest in any

San Diego border crossing and founded by Dominican

given year.

missionaries in 1834, the Valle community features

Building a successful winery is about more than

all the perquisites for fine-wine growing: a moderate,

growing quality grapes, though, and it’s here the

Mediterranean climate with diurnal shifts for ripening

Magnussens’ daughter, Kristin Shute, enters the picture.

grapes, cool Pacific breezes to preserve acidity and a

Kristin received her culinary training in Santa Barbara

variety of grape-friendly soils that can support a variety

and gained hospitality experience at various venues,

of cultivars.

including a dude ranch where she met husband Adam

A fortuitous bike ride in 2002 led the Magnussens from Ensenada to the Valle, where they stumbled across restaurant Laja, then called the French Laundry of Baja.

Shute, a traveling cowboy. Kristin joined the family business in 2012, relocating south from California.

In the 10 years since, she has worked tirelessly to in-

Excited by the dynamic cuisine and accessibility of the

tegrate hospitality experiences into the Lechuza brand.

area, the Magnussens partnered with local winemaker

“I really loved the community feel,” she shares. “North

Cuauhtémoc Santana and Lechuza Wines was born.

of the border, there was a complete disconnect from my

In contrast to many career-changers, Ray enrolled in the prestigious UC Davis program for enology and

neighbors. When arriving to the Valle, I found a sense of belonging.”

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Some wineries grudgingly open tiny, spartan tasting rooms, while others open massive gift shops with kitschy décor and tchotchkes that don’t quite compen-

“We have a great opportunity to work with grapes from all over the region,” says Kristin. “Each lot that

team at Lechuza have done is create not just a welcom-

we either grow or source from has different microcli-

ing vibe but a full suite of culinary experiences that

mates, soil composition and water tables. By sourcing

invite guests out to the vineyard and into the heart of

from different locations, we are able to fine-balance

the community.

the final product. For example, I harvest two different sauvignon blanc lots: one being sandy loam soil with

ing my expectations,” Kristin says. “Finding ingredients

greener qualities and the other being red clay with more

to recipes that were not seasonal proved to be a personal

tropical notes. By blending the two, stylistically, we ac-

mission. However, I changed my perspective and started

complished a final product that lends itself to our fresh

a more farm-to-table approach. As a former culinary

seafood abundantly available to our region.”

graduate, this was a challenge I embraced.”

Because the production of Lechuza is tiny—just 2,500 cases of six distinct wines—where and when they are showcased is very important. The best way to

As you’re planning your road trip south, consider ordering a few bottles to whet your palate. Lechuza wines are available in California via LMA Wines (lmawines.com).

The 2019 Vuelo white is a somewhat unusual blend of

experience Lechuza is to get there. From an intimate,

sauvignon blanc and chardonnay that offers refreshing

five-course “By the Barrels” dinner inside the winery

notes of citrus zest and guava, while the flagship neb-

to a festive “Among the Vines” party of up to 75 people,

biolo is undoubtedly one of the best to be had outside

Lechuza invites you to experience its wines on-site

Italy. Because nebbiolo is such a tricky grape to grow,

such that you can walk the vineyard rows under the

Lechuza’s success with the variety is indicative of its

Baja moon or thief a barrel sample as a wine makes its

long-term commitment to the area and its willingness

way to the bottle.

to invest in world-class wines that can hold their own

This is one of the best ways to understand what the French call terroir—that ephemeral idea that one can

|

ises to inspire a new wave of aspiring winemakers.

sate for the caliber of the wines. What Kristin and her

“One of the most challenging aspects was recalibrat-

98

Lechuza offers an authentic Mexican terroir that prom-

against international competitors.

Come for a Baja vacation; stay for the food and wine.

taste the place of origin in a glass of wine. The gen-

Lechuza will soon have you dreaming of your own

eral consensus among writers and sommeliers is that

second act. ■

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SEEN

Torrance Memorial El Segundo Open House Torrance Memorial Medical Center along with Cedars-Sinai celebrated the opening of a new multispecialty medical complex in El Segundo with a ribbon-cutting ceremony and community open house. The complex center, a blood draw station, imaging and various physician offices including primary care, pediatrics, OB-GYN, gastroenterology and other specialties.

Keith Hobbs, Tom Priselac, Zachary Gray, MD, Craig Leach, Drew Boyles, Heidi Assigal

PHOTOGRAPHED BY DEIDRE DAVIDSON

offers urgent care, an endoscopy

Eco Excellence Ambassador Award California Abilities Network (ICAN) honored Kathy Kellogg Johnson for her work in sustainable living education and empowerment. Kathy was presented with a take-home commemorative plaque, and a plaque was

Lindsey Stone and Kathy Kellogg Johnson

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PHOTOGRAPHED BY GREGORY ONTIVEROS

also placed permanently in the garden at ICAN’s Torrance office.

SEEN

Torrance Memorial Golf Tournament Torrance Memorial held its 36th annual golf tournament at Palos Verdes Golf Club. The day started with 136 golfers teeing off for the 18-hole scramble tournament and concluded with a silent auction, Rose Garden reception and awards ceremony. All proceeds support the Lundquist Lurie Cardiovascular Institute.

Rick Higgins, Mike Emenhiser, Craig Leach, Brandon Hovard

PHOTOGRAPHED BY DEIDRE DAVIDSON

Tim Rogers, Twana Rogers, John Rogers

Mark Rouse, Scott Rouse, Chris Profeta, Jarratt Rouse

Aaron McGinnis, Jim Scriba, Daniel Scriba, Jerry Soldner

Sal Gonzalez, Mike Ninnis, Steve Lopes, Dave Klein

Surendra Jain, MD, Hasham Mukadem, Satish Joshi, Marzi Mistry

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“I love being part of a smile transformation. Refreshing someone’s smile or simply repairing a chipped corner can give patients the confidence they need to go out and show their best selves. It is a privilege to be part of that!”

– DR. CHRISTINA L. HUTCHINSON, HUTCHINSON DENTAL

TOP DENTISTS U.S. News & World Report ranks dentistry as the #1 best job in health care.

And it’s no wonder: Dentists have the opportunity to help people and to make their communities a better place. From implants to braces to cosmetic services to general dentistry, the South Bay dentists on these pages are restoring oral health and transforming lives right here in our neighborhood.

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HUTCHINSON DENTAL DR. CHRISTINA L. HUTCHINSON

106

JAMES W. MELLERT, DDS AND ASSOCIATES DR. JAMES MELLERT, DR. JAMIE HOUCK, DR. STEVEN BROWN

108

SUMMER ORTHODONTICS DR. SUMMER L. BLAKE

110

DARYN T. NISHIKAWA, DDS, INC DR. DARYN NISHIKAWA

112

PERMADENT DR. PERRY R. KLOKKEVOLD, DR. MARIAELENA RODRIGUEZ, DR. LINDA R. YANG

114

BITA DAVOODIAN, DDS DR. BITA DAVOODIAN

WRITTEN BY LAURA L. WATTS

SPECIAL ADVERTISING SECTION

TOP DENTISTS

HUTCHINSON DENTAL

Christina L. Hutchinson, DDS

H

utchinson Dental is a family dental practice that mainly performs general dentistry procedures but also provides cosmetic dentistry and management of sleep disorders. Dr. Christina Hutchinson opened the office in 2015 and has been practicing dentistry for 19 years.

Dr. Hutchinson graduated from the University of Oklahoma College of Dentistry in 2003 and spent the first five years of her career working in a private practice in Tulsa, Oklahoma. She then moved to California and completed a general dentistry residency at UCLA. Following this advanced education, she was part of a private practice in Manhattan Beach for nearly six years before opening her own practice.

WHAT IS HUTCHINSON DENTAL KNOWN FOR? Hutchinson Dental is known for honesty and consistency. We have very low turnover within our team, so patients build relationships and often trust the advice they are given. We are not the office that tries to sell anything; rather, we make recommendations based on what is best for the patient. We have excellent hygienists and offer a variety of restorative procedures. In addition, we have an exceptional network of specialists that we utilize when needed.

WHAT IS A POPULAR TREATMENT YOU OFFER? My sleep apnea patients love the Panthera appliance. This one is milled from type 12 nylon, so it is super thin (less stuff in your mouth) and flexible (does not feel rigid). It maintains a specific posture of your lower jaw to support the airway. Patients can adjust the position themselves, which is like reducing the volume of their snoring (spouses also love it).

HOW DO YOU PROMOTE TRANQUILITY IN YOUR OFFICE? We are fortunate that we do not have to do much to maintain tranquility in the office. It is so refreshing to hear laughter all day and never have tension. Every team member gets along, and everyone pitches in to work as a team. This is the greatest team of women I have ever worked with, and I am very protective of them. Hutchinson Dental is a great place to work because we all have the same attitude of helping patients and each other.

IN WHAT WAYS IS YOUR INDUSTRY CHANGING WITH THE TIMES? There is increasing awareness from patients, dentists and other medical specialties about the significance of the airway and how it impacts dental and sleep issues for patients. It has opened conversations with patients that previously weren’t taking place. Dentistry is playing a diagnostic role in this challenge, which has been positive for our patients.

HOW DO YOU BALANCE CAREER, PERSONAL LIFE AND PASSIONS? I have a servant’s heart, which means I spend the majority of my day caring for someone or something. Whether it is my patients, my team, my husband, our dog or our garden, it is my nature to be a care-bear. However, in the interest of selfpreservation, I carve out time each day to do something just for myself. Whether it is running, yoga or taking the dog on a long walk by myself, dedicating time for myself allows me to reset and keep going.

WHAT ISSUES DO OLDER PEOPLE FACE IN TERMS OF ORAL HEALTH CARE? Probably the most common problem I see with older adults is root decay. As patients take more prescription medications, they often have a dry mouth—which makes it

easier for bacteria to adhere to and damage teeth. It is so important to keep the mouth hydrated and clean, not to mention having regular checkups to diagnose problems before they become big ones.

HOW DO YOU HANDLE DELIVERING TOUGH NEWS TO A PATIENT? There is no easy way to give bad news. It is best for the recipient that I am clear. I prefer to be concise and blunt. I am not one to sugarcoat or give false hope. But it does not end there; I remain available to answer questions and outline what happens next or just be of assistance however I can.

WHAT DO YOU LOVE ABOUT YOUR OFFICE’S LOCATION? Hutchinson Dental is in downtown El Segundo, which is cozy, walkable and familiar. Patients often drop in to say “hi” simply because they are out and about, and it is easy to get out with my dog at lunch for walks through the neighborhood. It is a calm place to be, and I am grateful to work there!

I am excited to practice in El Segundo and be a permanent fixture in the South Bay. WHAT ARE THREE WORDS YOU WOULD USE TO DESCRIBE YOURSELF? Hummingbird: I am always doing something.

You will rarely find me still.

Determined: I believe you can do anything you set your mind to.

Introverted: You won’t find this girl at a social event.

WHAT ARE SOME OF YOUR FAVORITE TRAVEL DESTINATIONS? It is a toss-up between Rome for the food and history, Vienna for its sophistication and art, and Tokyo for its charming people.

COVID-19 has put a major kink in our usual travel, so I am looking forward to things calming further so we can revisit my favorites.

512 MAIN ST. #4, EL SEGUNDO | 310-640-2025 | HUTCHINSONDDS.COM

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TOP DENTISTS

JAMES W. MELLERT, DDS AND ASSOCIATES

James Mellert, DDS, Jamie Houck, DDS, Steven Brown, DDS

WHAT IS YOUR PRACTICE KNOWN FOR? Our practice is known for generations of enhancing smiles through skilled and compassionate dentistry. Dr. Mellert is a thirdgeneration dentist, and Dr. Houck is a fourthgeneration dentist. The Mellert family has been practicing dentistry in the Los Angeles area since 1925. There are even a handful of patients who have been treated by all four generations of Mellerts.

WHAT SERVICES DO YOU OFFER? We offer all phases of dental treatment including teeth cleanings, fillings, extractions, crowns, bridges and implants. We also offer Invisalign, sleep apnea treatment, cosmetic

dentistry and gum grafting. Additionally, we take special care in treating children.

WHY IS IT IMPORTANT FOR PATIENTS TO SEE THEIR DENTIST REGULARLY? Skipping out on your checkup because of anxiety, cost or any other factor puts you at risk. You can wind up paying much more for a treatment that could have been avoided by simply seeing your dentist regularly.

WHAT DO YOU LOVE ABOUT YOUR OFFICE’S LOCATION? Our office is centrally located by the Del Amo Fashion Center, which allows patients to easily travel from Palos Verdes, Manhattan Beach, Torrance, Long Beach, Santa Monica or Pasadena.

WHAT SKILLS ARE NECESSARY TO ACHIEVE SUCCESS AS A DENTIST? Dr. Houck: Dentistry is a unique field, as it is a combination of medicine, artistry, psychology and engineering. All of these skills must be delivered with gentleness and compassion for a patient to have a great dental experience. This is what we strive to give every patient.

WHAT ARE THREE PHRASES THAT DESCRIBE YOUR TEAM? Dr. Brown: 1. Committed to patient care and comfort. 2. Striving to achieve excellence in dentistry. 3. Enjoying the process.

IN WHAT WAYS IS YOUR INDUSTRY CHANGING WITH THE TIMES? Dr. Mellert: Technological advances in dentistry are revolutionizing patient care. We have a cone-beam computed tomography system that allows us to view teeth and jaws in 3D for more accurate diagnosis and better treatment. To aid in surgical procedures, new therapies such as L-PRF utilize patients’ blood cells—aiding in the healing process of bone and gum grafting. Clear aligner therapy (Invisalign) has revolutionized adult orthodontics, resulting in excellent outcomes in a much more efficient time frame.

TELL US SOMETHING UNIQUE ABOUT YOUR WORK THAT OTHERS MAY NOT KNOW. Dr. Houck: I recently was awarded my Fellowship with the American Academy of Clear Aligners (AACA), which is the highest level of recognition for experience, knowledge and talent that a general dentist can achieve in the field of clear aligner therapy. Currently, there are only 59 Fellows of the AACA in North America. I am also on the board of directors for the AACA. I am passionate about providing the best Invisalign treatment for my patients.

Straightening teeth through the use of clear aligners has allowed me to give patients lifechanging confidence in their smiles.

WHAT DO PATIENTS LIKE BEST ABOUT YOUR OFFICE? Dr. Brown: Patients appreciate our kind and caring staff—many of whom have worked with us for 20+ years. In taking care of generations of patients, our patients become like family to us.

WHAT ISSUES DO OLDER ADULTS FACE IN TERMS OF ORAL HEALTH CARE? Dr. Mellert: The mature population experiences increased problems with dental decay on tooth roots, advanced periodontal disease and oral cancer. We strive to diagnose and treat these issues as early as possible and take a conservative approach to the prevention of future problems.

HOW DO YOU BALANCE CAREER, PERSONAL LIFE AND PASSIONS? Dr. Houck: As a wife and mom of two toddlers, the balance of career and personal life is incredibly important to me. Some days it feels more like juggling than balancing, but I truly believe being a mom makes me a more compassionate and caring dentist, and being a dentist makes me a better mom—allowing me to use the different skills and passions God has given me.

3480 TORRANCE BLVD., SUITE 100, TORRANCE | 310-543-1234 | DENTISTTORRANCE.COM

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PHOTOGRAPHED BY SHANE O'DONNELL

T

he dentists at James W. Mellert, DDS and Associates offer comprehensive and compassionate patient care through conservative and cosmetic dentistry. All three attended the University of Southern California School of Dentistry.

The doctors have completed extensive additional education and training in all aspects of dentistry.

Dr. James Mellert is a South Bay native and has been in practice for 40 years. Throughout his career, he has had special interest in periodontal surgery and cosmetic dentistry.

He finds satisfaction in helping patients overcome their dental anxiety.

Dr. Mellert’s daughter, Dr. Jamie Houck, joined the practice six years ago. She is grateful to practice alongside her father in the same community where she was raised.

Her practice emphasis is Invisalign, and she is passionate about providing preventive and conservative dental treatment for patients of all ages.

Dr. Steven Brown has been in practice for nearly 40 years and joined the Mellert team almost 30 years ago. He focuses on restorative dentistry, cosmetic bonding and sleep dentistry, including sleep-related breathing disorders and dental appliances.

He has participated in seminars presented by the California Sleep Society and the American Academy of Dental Sleep Medicine.

TOP DENTISTS

SUMMER ORTHODONTICS

Summer L. Blake, DDS, MS

WHAT WOULD YOU LIKE POTENTIAL PATIENTS TO KNOW ABOUT YOU? Delivering the highest quality treatment is my top priority. Every decision I make in my practice is based upon one simple rule: Will this decision improve the patient experience?

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! Our staff is a huge part of making treatment a positive— and even fun—experience.

WHAT’S MOST REWARDING ABOUT YOUR WORK? Seeing the confidence patients exude from their new smiles is really rewarding. However, I also enjoy getting to know each patient throughout their treatment.

WHAT BENEFITS DO PATIENTS GAIN FROM THE SERVICES YOU PROVIDE? The beautiful smiles we create provide a lifetime of confidence for 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 MORE ABOUT YOUR SERVICES. It is never too late to have a confident smile. More than 40% of our patients are adults. Advancements in technology not only dramatically reduce treatment time (in some cases by as much as 50%) but can also offer a variety of hidden and inconspicuous treatment options.

WHAT WOULD YOU LIKE KIDS AND PARENTS TO KNOW ABOUT YOUR PRACTICE? We LOVE working with kids! We have worked hard to create an atmosphere that is not only stress-free but also a fun place to be. It is not uncommon for kids (and parents) to comment on how good it feels to visit our office.

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 patient safety and reducing stress.

HOW DOES YOUR PRACTICE PROVIDE PERSONALIZED ATTENTION TO PATIENTS? At Summer Orthodontics, exceptional results with an outstanding patient experience is our top priority. Every treatment plan is carefully considered to meet the individual goals of our patients. Each patient is unique, so every treatment plan must be customtailored 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.

HOW WOULD YOUR PATIENTS DESCRIBE YOUR APPROACH? We work every day to provide a first-class experience for our patients. Based on 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!

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. There have been many advances in orthodontics over the years to increase patient comfort, reduce treatment times and produce beautiful smiles. The adoption of digital technologies such as scans and radiographs makes the diagnosis and treatment process more efficient than ever.

Summer Orthodontics embraces proven technologies as a central focus of the patient experience. We are always on the lookout for new technologies and ways to provide exceptional patient experiences. 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 also offer complimentary consultations to help patients understand their options and our recommended treatment plan.

WHAT INSPIRED YOU TO GO INTO THE FIELD OF ORTHODONTICS? While majoring in mathematics, I took a campus job working at the UCLA Dental School. I decided to apply to the 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 and seeing the confidence they project.

HOW DO YOU GIVE BACK TO YOUR COMMUNITY? We support a variety of community programs as diverse as the interests of our patient base. From education to sports to arts, we are engaged in supporting programs that put our patients’ beautiful smiles to good use throughout the South Bay.

451 MANHATTAN BEACH BLVD., SUITE D-224, MANHATTAN BEACH | 310-545-0770 | SUMMERORTHODONTICS.COM

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PHOTOGRAPHED BY JP CORDERO

D

r. Summer Blake and her team at Summer Orthodontics specialize in creating smiles for children and adults, offering such treatments as invisible, metal and clear braces; Invisalign; and digital imaging. They treat a wide range of orthodontic issues including crooked teeth, crowding, spacing, protrusion, narrow arch, overbites, underbites, crossbites and deep bites. Dr. Summer completed her undergraduate degree and dental school at UCLA and earned both her master’s and her postdoctoral orthodontics certificate at Temple University in Philadelphia.

TOP DENTISTS

DARYN T. NISHIKAWA, DDS, INC

D

r. Daryn Nishikawa has had quite a few exciting experiences in his dental career over the past decade.

After earning his dental degree at USC and completing a residency in hospital dentistry at UCLA, he went on to work as an associate for various oral surgeons and dental offices across Los Angeles County.

In 2016 he was hired by SpaceX to develop and lead their dental department.

He volunteers as a team dentist for the United States Olympic & Paralympic Committee, Team USA and the Los Angeles Football Club soccer team. He also has advanced training in treating those with severe medical, physical and mental problems who require special care, and he sees them in a traditional dental setting instead of a hospital.

Dr. Nishikawa is the proud owner of his own private practice, which he opened in the spring of 2018. He and his wife, Camille, live in the South Bay with their son, Broderick.

WHAT FULFILLS YOU MOST ABOUT YOUR CAREER? One of the many things that fulfill me about my career is being able to support and provide for my family. Secondly, being able to serve my hometown and provide a service locals can count on is also very rewarding.

I am back home and happy and proud to serve this city and the many individuals who make the South Bay awesome!

IN WHAT WAYS IS YOUR INDUSTRY CHANGING WITH THE TIMES? Fortunately for those of us working in the dental field and our patients, dental care has evolved from a primitive and often painful form of medicine to modern-day, state-of-the-art diagnostics and preventive care. This all starts with the education students are receiving in dental schools (and continuing education courses) and from the

depth of research that goes into perfecting procedures across the dental world—making them better, faster to perform with greater accuracy and more predictable.

Cosmetic dentistry can whiten teeth and revitalize your smile. The metal-mouth look has been replaced by invisible braces.

Computer-assisted design and computerassisted manufacture—technologies dentists use now for procedures like bridges and crowns—are more accurate and esthetic.

The world of dental implants and its adjunctive procedures have revolutionized the way we can replace missing teeth and recreate smiles. Not to mention the use of artificial intelligence is starting to make its mark on dentistry and will soon be a very useful diagnostic instrument for detecting potential problems even earlier.

GIVE US YOUR THOUGHTS ABOUT THE IMPORTANCE OF CHARITABLE CONTRIBUTIONS. Giving to charity—whether it be time, money or resources—is very important. Many of us working in the health care field are very fortunate to be in the profession that we are. Especially in the wake of COVID19, when many people lost their jobs and livelihoods, health care has remained relatively steady despite a slowdown due to government mandates. We are very lucky.

One of the many ways I give back is through my involvement with the United States Olympic & Paralympic Committee and the members of Team USA. I volunteer my time and resources to take care of the many athletes who volunteer and sacrifice daily to represent the U.S. in world competitions. To me it is amazing, knowing that I am in a small way able to help them perform at their best.

WHAT IS ON YOUR BUCKET LIST FOR THE REMAINDER OF 2022?

Being an avid golfer, I was able to check one of the many “dream” locations off my bucket list earlier this year and play the world-renowned Pebble Beach and its affiliated golf courses. What an amazing experience that was! My life goal is to tee it up in every state and play at the best courses in the U.S. WHAT’S ONE THING THAT YOU WISH SOMEONE HAD TOLD YOU DURING YOUR CAREER JOURNEY? Dentistry goes far beyond “drilling and filling.” There is so much more that makes this profession enjoyable and rewarding.

The countless relationships you create with your patients and peers are lifelong. My advice to others: Networking from an early stage will go a long way in terms of opening new doors and bringing great career opportunities. Don’t let your job define you or your work consume your whole life and identity. Try to experience things outside work; it will give you more perspective on what your job is really like.

WHAT MOTIVATES YOU? I find myself motivated primarily by my family, friends and colleagues. I not only do what I do for them but because of them.

They push me to be a better version of myself every day. Being able to say that I have treated my patients with the optimal level of care helps keep me motivated too.

WHAT ARE SOME OF YOUR FAVORITE TRAVEL DESTINATIONS? My favorite travel destinations would have golf courses, good food and a beach. A location with all of that would be amazing, but I’d be happy with a place simply with delicious food! A couple of destinations at the top of my list are Australia and Japan.

3556 TORRANCE BLVD., SUITE C, TORRANCE | 310-543-1655 | NISHIKAWAFAMILYDENTISTRY.COM

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TOP DENTISTS

PERMADENT

Perry R. Klokkevold, DDS, MS, FACD, MariaElena Rodriguez, DDS, Linda R. Yang, DDS

F

or more than three decades, PermaDent has served the South Bay, specializing in implant dentistry and periodontics.

PermaDent surgeons offer care for a wide range of services—from routine tooth extractions, dental implants and gum grafts to the most complex reconstructions involving bone and tissue regeneration and full-mouth rehabilitation.

WHAT IS YOUR PRACTICE KNOWN FOR? Dr. Rodriguez: Our professionalism and commitment to individualized patient care are things we hear about often—both from our patients and the doctors who refer them to us. We comprehensively evaluate and recommend a course of treatment that will set up our patients for long-term success, which is unique in a world where health care is becoming increasingly less personal. Our ability to deliver exceptional esthetic results is where we shine—especially for patients who have not been successful before.

IN WHAT WAYS IS YOUR INDUSTRY CHANGING WITH THE TIMES? Dr. Yang: We’re making great use of medical discoveries and looking more to integrated therapy and viewing the mouth as part of the overall health condition. Advances in medicine have improved our therapies with medical materials like growth factors and other bioactive proteins that help the body rebuild lost support around teeth. It used to be that harvesting tissue from the patient was the only option when attempting a soft tissue graft. We now have dermal matrices to successfully treat recession, and it’s far less painful for patients!

TELL US ABOUT A UNIQUE APPROACH YOU TOOK TO SOLVE A PATIENT’S PROBLEM. Dr. Yang: One patient battled chronic periodontal problems for years with no response to conventional therapy. A culture and sensitivity test revealed a bacterial pathogen that was resistant to multiple antibiotics. The test identified an effective antibiotic treatment that was used to successfully resolve her periodontal disease.

TELL US SOMETHING UNIQUE ABOUT YOURSELF. Dr. Rodriguez: I was born and raised in Mexico. My access to education was very limited and, as a female, not especially valued or encouraged. But I was ravenous about learning. My family and I were migrant workers, spending five months a year in California and Oregon, and I was fortunate to have learned English along the way. When I was 19, I took a bold step and—against strong cultural norms—left my family in Mexico to come to the United States and dedicate my life to learning my profession.

I have a reputation for working hard and being passionate about learning; both are a product of that experience.

WHAT IS ON YOUR BUCKET LIST FOR THE REMAINDER OF 2022?

Dr. Klokkevold: After 35 years at UCLA, I will retire from my full-time faculty position teaching periodontics and implant surgery to students, residents and practicing dentists.

My academic career has been an amazing journey that gave me the opportunity to make significant contributions to dental education around the world. For the remainder of 2022, I look forward to time with family and continuing to care for patients at PermaDent.

WHAT HAS BEEN ONE OF YOUR BIGGEST JOYS IN YOUR CAREER? Dr. Yang: When my daughter entered dental school and stated that she found my specialty “kind of interesting.”

WHAT DO YOU ENJOY ABOUT DENTISTRY? Dr. Klokkevold: I am grateful for the many things I have learned from colleagues, mentors, students and patients during my journey. I feel very fortunate to have pursued a career in academic dentistry. I have learned a lot, traveled the world and gained tremendous experiences. These opportunities enhance my ability to provide exceptional care for patients.

WHAT MOTIVATES YOU? Dr. Yang: I am very fortunate to work with wonderful dentists who truly care for their

patients’ well-being and trust me to provide the best care possible. This motivates me, as we are a team working to provide overall health and function for our patients while keeping their best interests at heart at all times.

WHAT ISSUES DO OLDER PEOPLE FACE IN TERMS OF ORAL HEALTH CARE? Dr. Rodriguez: As we age, many challenges present themselves, and oral health care is no exception. Since our oral health is directly linked to our overall health, a variety of problems can present themselves—from heart disease to pneumonia—when our oral health declines … not to mention how much enjoyment we derive from our food as we age!

HOW DO YOU HANDLE DELIVERING TOUGH NEWS TO A PATIENT? Dr. Rodriguez: I try to be honest and transparent with every patient; I don’t beat around the bush. I work hard to educate patients so they are empowered and understand their options, as well as the prognosis of each. I know we can help, and I am confident about the difference we can make in people’s lives.

HOW DID THE PANDEMIC PERMANENTLY CHANGE THE WORLD OF DENTISTRY? Dr. Klokkevold: The pandemic changed many things for everyone and every business including dentistry; however, we were already practicing good infection control using universal precautions. We continue to be confident in our ability to prevent disease transmission.

WHAT IS “EXCEPTIONAL PATIENT CARE”?

Dr. Klokkevold: Exceptional patient care means providing high-quality treatment with comfort and compassion. It means taking the time to listen, understand and appreciate the concerns of each patient. An essential part of exceptional patient care is communicating exam findings and treatment options in a way that is understandable so each patient is better informed. We believe that educated patients are more engaged and empowered to achieve optimal oral health for life.

23430 HAWTHORNE BLVD., SUITE 345, TORRANCE | 310-325-9969 | PERMADENT.COM

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TOP DENTISTS

BITA DAVOODIAN, DDS

D

r. Bita Davoodian was born in Southern California and raised in the South Bay. She earned her Doctor of Dental Surgery degree from the University of the Pacific in San Francisco and is a member of the American Dental Association, the California Dental Association, the American Association of Dental Sleep Medicine and the Western Los Angeles Dental Society.

She has worked in the dental field for the past 20 years and opened her private practice in Redondo Beach in 2012. For the past 11 years she has been a clinical restorative instructor at the UCLA School of Dentistry.

WHY ARE YOU PASSIONATE ABOUT THE FIELD OF DENTISTRY? I am dedicated to creating beautiful, longlasting smiles and maintaining the oral health of my patients. I deliver the highest quality dental care in an atmosphere of warmth, kindness and respect because I believe that preventive care and education are the keys to optimal dental health.

WHAT IS YOUR PRACTICE KNOWN FOR? Our patient-centered practice offers comprehensive dental care with an equal commitment to preventive, restorative and cosmetic dentistry. We spend as much time with our patients as they need to understand the treatment and feel comfortable and relaxed.

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

Patients constantly express how comfortable they feel from the moment they walk into the office to the time they leave. I accomplish this by treating all my patients like family. I perform every treatment with a steady and gentle touch, combined with the most modern technology and practices to ensure our patients have the best care possible.

WHAT IS YOUR ADVICE FOR PATIENTS WHO ARE AFRAID TO VISIT A DENTIST? Let our office know about your fears. We explain each procedure and give you an opportunity to ask questions beforehand,

and continue to update you throughout the procedure. Our communication and modern dental procedures greatly improve our ability to make you comfortable during every procedure. I also advise patients to see the dentist for routine cleanings in order to avoid larger problems that result in extensive procedures. I strive to understand each patient so we can build trust and minimize your fears of visiting a dentist to achieve a healthy and beautiful smile.

Quality care begins with trust. I aim to understand and identify with my patients in order to provide a positive experience. As my patient, you can expect clear treatment options, honesty, efficiency and quality.

TO WHAT DO YOU ATTRIBUTE YOUR PRACTICE’S GROWTH? Our growth is based on our love for dentistry and our patients. Building trust is extremely important, and our whole team is dedicated to building trust by understanding and identifying with patients to provide a positive experience. When our patients leave the office, they have a realistic treatment plan that is comprehensive and based on decisions we make together. Most importantly, we attend dental lectures, meetings and conventions to stay abreast of new developments and participate in continuing education in order to provide patient care at the highest standards.

WHY IS IT IMPORTANT TO SEE YOUR DENTIST REGULARLY? Although a simple checkup can be nervewracking, the more you go to the dentist for routine cleanings, the more likely you are to avoid larger problems that result in extensive procedures. Dental procedures have greatly improved in the past few years, and modern dentistry offers new methods and treatment options to make you comfortable. I will explain the entire procedure to you beforehand and walk you through step-by-step.

TELL US SOMETHING OUR READERS MAY NOT KNOW ABOUT YOU. In addition to cosmetic dentistry and

full-mouth rehabilitation, I also address patients’ overall health, including airway and TMJ evaluation. I am recognized for working hand in hand with physicians to treat patients with oral appliances for sleep apnea.

WHAT DO YOUR PATIENTS LOVE ABOUT YOUR PRACTICE? The best feedback I have received was from an 8-year-old patient when she told me that the procedure was so gentle, she did not feel a thing. She said she had found her new dentist and she couldn’t wait to come back because she loved being in my office. It was so rewarding to have such a young patient enthusiastic about the health of her teeth and visiting a dentist—especially after hearing later about her unpleasant dental experiences in the past.

WHAT’S THE BEST WAY TO TAKE CARE OF OUR TEETH? Please be sure to brush your teeth a minimum of twice each day and floss between the teeth at least once each day. I suggest using an electric toothbrush, and my favorite is Philips Sonicare. Not only is it effective in cleaning teeth, but it comes with a UV sanitizer that helps kill up to 99% of the bacteria on your toothbrush.

WHAT PRODUCT DO YOU RECOMMEND? We highly recommend Invisalign®— a series of clear, BPA-free plastic trays that many patients prefer instead of traditional braces.

Instead of being cemented to your teeth, Invisalign trays are easily removable when you eat, drink, brush, and floss.

HOW DO YOU ENHANCE YOUR PATIENTS' SMILES IN A MINIMALLY INVASIVE WAY? Teeth can be affected by discoloration, spaces, gaps, chips and misalignment. A conservative way to repair any of these problems is bonding combined with enamel shaping. No anesthesia is required, and results can be seen immediately. For further information please visit our office for a complimentary consultation.

1959 KINGSDALE AVE., SUITE 202, REDONDO BEACH | 310-793-1000 | DRDAVOODIAN.COM

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DRE#00967574

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R E A L E S TAT E

Luxurious Ranch Living in Rolling Hills This custom built home has everything you could want! High quality design and finishes are showcased throughout this spacious home, from the infinity edge pool with a view to the well appointed dual master suites. The 5.15 acre lot offers huge potential to customize with horse facilities, sport courts, or any luxury amenity you could imagine! Priced at $17,999,000 Keith Kelley | Palm Realty Boutique 310-944-5554 | DRE # 01810798

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In the heart of the Marina Village at at Costa Costa Palmas, Palmas, In the heart the Marina Village at Costa Inof the heart of the Marina VillagePalmas, at Costa Palmas, Casa Blake will aahome design, willbe beinspired homeof ofinspired inspired design,casual casual Casa BlakeCasa will be a home of design, casual Blake will be a home of inspired design, casual glamor and playful sophistication the Sea of onofthe glamor and playful sophistication on the Seaon glamor and playful sophistication the Sea of Cortez.

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Casa Blake turnkey residences from under Casa Blakeresidences turnkey residences residences from under under Casa Blake turnkey from under Casa Blake turnkey from $700,000, with an invitation to jointhe the $700,000, with an with invitation to join to the $700,000 with an $700,000, an invitation invitation tojoin join the members-only Costa Palmas Club. members-only Costa Palmas members-only CostaClub.

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License No. 01075946 Compass. Compass.

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casablake.com casablake.com casablake.com

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@dan_realestate

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1801 S. Catalina Ave, Redondo Beach, CA 90277

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Experience modern coastal living in this stunning 4bed, 4bath, 2,791sq ft. end-unit, Redondo Beach townhome with incredible Ocean views, only foot steps away from the surf and sand! Designed for the avid entertainer, the extensively remodeled open layout allows guests to freely mingle as your party playlist serenades you through the Sonos sound system. In the living room, breathtaking ocean views are framed by glass sliders that lead to a large deck, and a stately stone-clad fireplace radiates warmth to the adjacent dining area. Steps away, the kitchen treats the home chef to a walk-in pantry, multi-seater island, ample cabinetry, granite countertops, and stainless steel appliances, including a Sub-Zero refrigerator. Remotecontrolled blinds add privacy as you unwind in the well-sized bedroom. Contemporary yet elegant, the primary ensuite highlights a standalone soaking tub, walk-in shower, and double vanity. A junior suite and an office with a beverage station directly access the secluded backyard where a Jacuzzi awaits you after a long day. Other notable features include A/C, central vacuum, and an attached 2-car garage. This home is a short two blocks away from the renown Hollywood Riviera known for its incredible shopping, cafes, and dining. Come make this enviable lifestyle yours by taking a tour today!

© 2022 VISTA SOTHEBY’S INTERNATIONAL REALTY. ALL RIGHTS RESERVED. THE SOTHEBY’S INTERNATIONAL REALTY® AND THE SOTHEBY’S INTERNATIONAL REALTY LOGO ARE SERVICE MARKS LICENSED TO SOTHEBY’S INTERNATIONAL REALTY AFFILIATES LLC AND USED WITH PERMISSION. VISTA SOTHEBY’S INTERNATIONAL REALTY FULLY SUPPORTS THE PRINCIPLES OF THE FAIR HOUSING ACT AND THE EQUAL OPPORTUNITY ACT. EACH FRANCHISE IS INDEPENDENTLY OWNED AND OPERATED. ANY SERVICES OR PRODUCTS PROVIDED BY INDEPENDENTLY OWNED AND OPERATED FRANCHISEES ARE NOT PROVIDED BY, AFFILIATED WITH OR RELATED TO SOTHEBY’S INTERNATIONAL REALTY AFFILIATES LLC NOR ANY OF ITS AFFILIATED COMPANIES. INFORMATION HEREIN IS DEEMED RELIABLE BUT NOT GUARANTEED.

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3 1 0 . 74 0 . 5 74 2 H E L L O @ T H E K O N D O G R O U P. C O M T H E K O N D O G R O U P. C O M DRE 01438455 | DRE 01969527 | DRE 01965939 | DRE 02013555 DRE 01958495 | DRE 01928661 | DRE 01977214 | DRE 01963711 DRE 01972569 | DRE 02151375 | DRE 02013555 | DRE01999701 Compass is a licensed real estate broker (01991628) in the State of California and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footage are approximate. Exact dimensions can

35 Moccasin Lane, Rolling Hills Estates 4 bedrooms | 4 bathrooms | 3,403 sq ft | 29,655 sq ft lot $3,399,000 Under the canopy of towering pines, frequented by hawks and owls, sits this tastefully remodeled, Tudor-style equestrian farmhouse, on a 0.7 acre usable flat lot in a prime cul-de-sac location, with an almost 20,000 square foot back field.

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310.418.6210 | darin@vistasir.com

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LDD LONG POINT MANAGEMENT, INC. DRE LICENSE #1774333

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BY VARIOUS WHICH MAY INCLUDE THE SELLER, PUBLIC RECORDS, THE LISTING OR OR OTHER SOURCES. BROKER HASINFORMATION. NOT AND WILL SOURCES WHICH INCLUDE THE SELLER, PUBLICSOURCES RECORDS, THE MULTIPLE LISTING SERVICE OR OTHER SOURCES. BROKER HASMULTIPLE NOT AND WILL NOT SERVICE INVESTIGATE VERIFY THE ACCURACY OF THIS

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JENNY MORANT

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JENNY MORANT 424.409.8976 hello@jennymorant.com @jenny_morant jennymorant.com DRE 01874517 Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01991628. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footage are approximate. License Number 01991628, 01527235, 1527365.

LAST WORD

Knives Out GELATO MAMA TEACHES HER TEENAGE SON THE JOYS OF COOKING. Written by Emily Tecklenburg | Illustrated by Yuiko Sugino

“Is this the toaster oven or the microwave?”

I stared at my 15-year-old son—gauging the level of seri-

sudden realization that OH MY GOD, SOMEONE FED ME EVERY

ousness with which he proposed this question—then an-

DAY FOR 18 YEARS HOW PLEASE SEND HELP I MISS MY MOM

swered: “It’s the toaster oven.”

AND HER SPAGHETTI, and then he’ll call me and move home.

Followed by, “Are we sure you made the honor roll?”

Or more likely, he’ll burn his food and eat it anyway, just as

Which was met with an eye roll.

I did while struggling over a hot plate in a cramped dorm room

This encounter, while amusing, simply made me realize that

all those years ago.

I am a failure. Because apparently for the last 15 years, I have

So in preparation, we stand together in the kitchen, and I

been raising a human who cannot differentiate between small,

gently direct my son on a few basics. Remind him that eggs

basic kitchen appliances. And I have only myself to blame.

are best low and slow. Don’t forget the butter. Put your thumb

Well, actually, I blame my assertive efficiency. Sure, others

here on the knife and rock it, don’t chop it. Absolutely always

refer to it as “control issues,” but I think we can all agree that

butter both sides of your grilled cheese, add mayo if you feel

me doing everything exactly the way I want is 100% more ef-

crazy. Don’t be afraid to flip it more than once. But never flip a

ficient than everyone else doing it wrong and making a mess.

burger more than once. Medium rare is always right, and never

While raising young children, this efficiency was a protective

embarrass the family by overcooking pasta. Don’t forget to salt

instinct that comes along with small humans actively de-

the water because salt is your best friend, along with pepper.

stroying your home. But with my young adults this efficiency

But your very best friend is butter. Clean hands will always be

is backfiring, and now I must untangle this mess to ensure

your best tool. The right pan changes everything, and chicken

my son doesn’t blow up his college roommate’s microwave

will take twice as long as the recipe claims. When in doubt,

and can make something other than pizza rolls. So I conjure

call your mama and she’ll assertively and efficiently talk you

teenage-proof patience, brace myself for willful stubbornness

through it.

and announce to my son that it is time to learn how to cook.

I’ve always shown my love through food. I’m no Ina Garten,

130

struggling over a hot plate in a cramped dorm room with the

And don’t forget: The most important ingredient will always be love.

but I can roast a delicious chicken and my pasta will never be

Just kidding.

anything but al dente. I know these are things my kids don’t

It’s butter.

necessarily appreciate presently, but I relish the idea of my son

Now go wash the dishes. ■

|

ummer S

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