2023 | November | No. 42
Food Philanthropy & NEIGHBORS Local Restaurants Share Some of Their Favorite Recipes for the Holidays Art At Your Fingertips Volunteer Moms Make this Program a Success Around Town Halloween Fun, Celebrate Wellness, Roaring Through the 20’s and Much More
palosverdesmagazine.com
Cover: A beautiful field of sunflowers are in full bloom on Jim York’s winery property Photo by Erik Jay
Editor’s Letter
Issue No. 42
Hello Palos Verdes! November is here, and it’s the perfect time to reflect on all that we are thankful for. It’s a month where the air is filled with gratitude and the warmth of the upcoming holiday season. In this issue of Palos Verdes Magazine, we celebrate fall with all its colors that seem to be reflected in our recent sunsets. As I sit down to write this letter, I can’t help but feel immense gratitude for our incredible community. Throughout the year, we’ve had the privilege of sharing stories, events, and achievements that make our Palos Verdes Peninsula a truly special place to call home. It’s a place where kindness and togetherness thrive, and that spirit of unity is what we celebrate this November. One of the joys of this month’s issue is the delightful collection of recipes from some of our very own local foodies. These dishes are more than just food; they’re a taste of the love and passion that our neighbors pour into their culinary creations. From Chef Bell’s takes on savory familiar holiday food traditions to some Italian specialties from the Giuliano family, these recipes reflect the diversity and warmth of our community’s kitchens. Our “Around Town” section is bursting with exciting events that took place throughout the month. From Celebrate Wellness at the Botanic Garden to pumpkin races in Lunada Bay, the community continues to come together to create memorable experiences and beautiful heartfelt events. I had the pleasure of attending some of these events and was genuinely touched by the enthusiasm, dedication, and spirit of the attendees. I also want to express my gratitude for the incredible support we receive from our readers, contributors, and advertisers. It’s your unwavering commitment that allows us to continue showcasing the very best of Palos Verdes. Thank you for being a part of this journey and for your continued support. This November, let’s take a moment to appreciate the countless blessings that surround us. Wishing you all a wonderful and gratitude-filled November. May your hearts be as full as your plates this holiday season. With warmest regards, Kristin Borden Publisher, Managing Editor & Owner PV Publications, LLC 310-940-1445 kristin.borden@palosverdesmagazine.com palosverdesmagazine.com
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Palos Verdes Pastoral with Julia Parton and Eileen Hupp
CSC Celebrate Wellness event with Maureen Hazard, Wendy and Allen Bond
Selfies at the Roaring 20’s event at PVGC with Sergio Vellatti and Renee Jaco
So excited to finally meet Dr. Art Bartner after doing the story about him in our last issue. Dr. Bartner takes art lessons at Lauren DennisPerelmuter’s studio, Art Box Academy with Marianna De Salles
PV Magazine has partnered with www.onetreeplanted.org
PV MAGAZINE TEAM lane bullard Creative Director lane.bullard@palosverdesmagazine.com
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cindy donnelly Community Calendar, Special Advertising Section, Content Creation cindy.donnelly@palosverdesmagazine.com
Sara Atashi Proofreader, Copywriter
Contributing photographerS Brenda Cash brenda@brendacash.com
melani Edelstein Writer melani.edelstein@palosverdesmagazine.com
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JUNIOR CONTRIBUTOR Aidan Chen
Edward McClure mccsch@aol.com
THE
Thanksgiving TABLE If friends and family are the heart of Thanksgiving, then food is the soul. Though the traditional roast turkey still reigns surpreme with over 40 million sold in America each year, it’s also a time to enjoy a cornucopia of different foods and herbs from around the country and the world.
TIPS FOR THE TURKEY Contributed by Chef Robert Bell Mama Terano Restaurant The delicious tradition of Thanksgiving is a holiday founded on celebrating the relationships of family and friends. A staple of this food coma-inducing dinner, cooking the turkey, can be a daunting task, but it doesn’t have to be. I’ve provided some time-tested tips on how to deliver a savory, mouth-watering roasted turkey to the table. Thawing the Turkey If your turkey is frozen, thaw in the refrigerator Three days or so in advance. A raw turkey will yield about one portion per one pound, maximum. The night before roasting, remove the bird from the package and remove the bag of innards and the neck. Use these for your gravy. Pat dry the turkey, rub in and out with fresh lemon. Massage the skin with kosher salt and place back in the refrigerator. The Tools • Have a thin prong meat thermometer. • A heavy duty roasting pan with handles and a roasting rack for the turkey to set on.
Getting Ready to Roast • Your turkey should be room temperature. Pull from the Refrigerator an hour or so before you roast it • Trim off excess Fat and Skin Flaps • Preheat the oven to 450 degrees • Massage again with extra virgin olive oil, kosher salt and fresh black pepper. I like to cook the Stuffing outside the Bird. If you prefer inside the bird, Stuff both cavities loosely. Now tie the legs together, you’re are ready to roast the turkey. Cooking Times Unstuffed Bird: 12 Minutes per Pound Stuffed Bird: 16 Minutes Per Pound • Roast first 30 minutes at 450 degrees the balance at 375 degrees • After the first 30 minutes, baste with drippings and fresh sweet butter, then turn the turkey 180 degrees. Do this about every 20 minutes • Start checking for doneness about 30 minutes before the estimated time • When the meat thermometer reads approximately 175 degrees it is fully cooked. Remove from oven and let rest for about 20 minutes before carving • Carve and serve
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Robert Bell was raised in Brooklyn and began his relationship with food and cooking in the real Mama Terano’s kitchen. His beloved grandmother, Millie Terano, brought Italian cooking into her Italian American New York kitchen and inspired her grandson’s life passion. He invents new recipes, rarely prepares the same dish twice, and shares his love for and devotion to food and wine with the lucky residents of Palos Verdes every day at his Mama Terano restaurant, located on the Brick Walk. To learn more, visit mamaterano.com, or for reservations, call (310) 377-5757.
STUFFING IDEAS Don’t be afraid to put a different, delicious twist on stuffing with some additions and substitutions for a new “traditional” dish. European Flair French or Italian bread Thyme, parsley, rosemary, sage Italian sausage Sauteed mushrooms with butter and garlic Southern Style Savory corn bread Sausage, ham, bacon, or oysters Tabasco or cayenne pepper Red bell peppers Island Tastes Hawaiian sweet bread Shiitake Mushrooms Blueberries Whole cooked rye or wheat berries (Farro) Turkey liver and gizzards (chopped) Sauteed wild mushrooms in butter
Helpful notes All bread for stuffing needs to be dry so that it will absorb the chicken broth, drippings etc. Chicken broth should be added to moisten the stuffing before cooking When baking the stuffing separately, generally you need not cover it. It should be crispy on top and moist below.
Rice Dressing Brown, wild, white rice Dried fruit such as raisins, currants, apricots Carrots, onions, celery Pinenuts Parsley, thyme
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Jim York, Owner of Catalina View Wines and Nick Zetts, Farm Manager
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pv profile
Cheers
to Local Wine Written by Mela n i M o ro s e E d e l s t e i n | P h o t o s b y E r i k Jay
Well known for its majestic cliffs and unrivaled ocean views, the Palos Verdes Peninsula also features secret hidden gems. Boasting one of the most talked about Chardonnay and Pinot Noir crops in this area, the federal government recently approved the Palos Verdes Peninsula American Viticultural Area (AVA) as one of the country’s newest wine-growing regions. In 2021 Palos Verdes became only the second AVA in Los Angeles County and the 142 in the state of California. Catalina View Farms produced their first harvest in 2016 producing more than 650 cases of Chardonnay and Pinot Noir. Continuing to consistently produce between 600 and 700 cases annually and adding a Pinot Noir and Chardonnay reserve to their offerings the local vineyard is able to sell exclusively to local restaurants and markets in the South Bay area. The wine is also used at events held at Catalina View Gardens, an outdoor event space, garden, and vineyard. The sprawling property is located across the street from Terranea. Five acres of Pinot Noir and Chardonnay grapes cover the south-facing hillside, which was planted as far as the eyes can see in 2013. Catalina View Gardens Owner Vinter Jim York believes PV’s cool foggy mornings and warm sunny afternoons bring sweet success to his vineyard. The grapes are grown on the Peninsula. Catalina View Gardens wine is produced in Buellton, California, and sold exclusively in the South Bay.
Find Catalina View Gardens Wines Barans 2239 | Hermosa Beach, CA Friends of the Vine | Redondo Beach, CA Great American International Seafood Market Rancho Palos Verdes, CA Lunada Market and Deli | Palos Verdes Estates, CA Malaga Cove Ranch Market | Palos Verdes Estates, CA Terranea Resort | Rancho Palos Verdes, CA The Depot Restaurant | Torrance, CA The Strand House | Manhattan Beach, CA Uncorked Wine Shops Hermosa Beach, CA + Manhattan Beach, CA Wine Shoppe - Torrance Shop Catalina View Wines catalinaviewgardens.com
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AROUND TOWN
Peninsula Education Foundation Toasts on the Coast for the Kids Photos byPhoto Brenda Cash, Linda Oreb and Diane Miller
The sun-kissed shores of Roessler Point in Malaga Cove played host to a sold-out crowd as Toast on the Coast took center stage. Palos Verdes’ premier food and wine festival featuring delectable dishes from popular restaurants in the South Bay, unfolded to the sounds of live music, creating a lively atmosphere that ensured everyone had a fantastic time. Guests also reveled in savoring a selection of fine wines, craft beers, and delightful cocktails, adding a flavorful dimension to the day and all in support of the Peninsula Education Foundation and our Palos Verdes Peninsula Unified School District students and schools. Following the triumphant conclusion of Toast on the Coast, the first annual Estate Wine Dinner unfolded under a canopy of twinkling lights, setting a scene of sheer enchantment. A gourmet sit-down dinner, courtesy of Chef Jennifer Story, was the perfect prelude to an unforgettable evening. The real magic, however, happened during the spirited live auction, where attendees showcased their boundless generosity. It was an enchanting night that underscored the community’s unwavering dedication to the future of education in Palos Verdes. For more info: pvpef.org
Carlos Calvillo and Jeanine Yanes Nunamaker
Carolina Tanner, Katrina Corbett, Jacqui Withers
James Ball, Jeff De Larme, Simon Curtis, Whitt Lee
Ruby and the Thorns, kid rock band hailing from Palos Verdes, performed at Toast on the Coast
Kristin Drwencke, Julie Christian, Reena Mahajan, Katrina Goldberg, Megan Dufrense, Michelle Lusen, Tamsyn Curtis
Samantha Thompson, Stephanie Schurr, Mike Jensen
Tom Schmalzried, David Reis, Hope Schmalzried, Michele Schmalzried
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Alex Kouzmanoff, Dean Decker, Kristen Kouzmanoff, Alyson Decker
Brett and Wendy Moulton
Laura Hughes, Kelly Cook, Carlie Garber, Jen Mentesana
Vikas Sachar, Sutha Sachar, Dr. Devin and Manny Serrano
AROUND TOWN
To see more photos of any of these events, scan the QR code!
Roaring Back to the 20’s
On October 22, 2023 the Malaga Cove Homeowners Association (MCHA) hosted a glitzy and glamour filled evening, “Roaring Back to the 20s” at the Palos Verdes Golf Club in honor of the 100-year anniversary of the first real estate rally on the Peninsula. The event was open to everyone on the Peninsula and the Attendees donned their finest feathers, pearls and fedoras. In addition to casino tables, guests were entertained by incredibly talented burlesque dancers and a very impressive singer, Sergio Vellatti and his eight piece orchestra. Gemma Kemps, President of MCHA told us that the event was going to be spectacular and it did not disappoint. From the décor to the music, it was a step back into time. As F. Scott Fitzgerald’s Gatsby himself said, “Can’t repeat the past? Why, of course you can!” For more information: malagacovehoa.com
Gemma Kemps, President MCHA and Gina Bush Fred Grant
Shawna Haggerty, Dan Lyman, Joanne Bando and Julie Kassouf
Kristin Sweet and Jim Roos
Julie Kassouf, Philippe Kassouf, Carlos Ventura, Jim Roos
Marshall Saville and friends
Sergio Vellatti and his Orchestra
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