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AUGUST 2019

LBHOMELIVING.COM


Tugboat Audrey by Michael Ezzell

GALLERY FINE ART

Phone: 562.619.6084 441 E Broadway, Long Beach, CA 90802

www.CGalleryOnBroadway.com

HOURS: Monday – Thursday: By Appointment | Friday: 4PM–6PM | Saturday: 1PM–6PM | Sunday: 1PM–4PM


GUEST EDITOR

Terri Henry Founder of Dine LBC I will be a proud resident of the great city of Long Beach for 20 years in August, having closed escrow on my first purchased home in the Kress Lofts on my birthday in August, 1999. I profoundly love this diverse city and can’t imagine living anywhere else. I was honored to be asked by Long Beach Home + Living Magazine to take the Guest Editor role in this issue focusing on the unique food and drink options Long Beach has to offer. In this issue, we also wanted to focus on those restaurant team members “behind the scenes” that make day-to-day operations happen at these restaurants and dove deep to discover their personal stories, their backgrounds, and what motivates them. The restaurant owners and hourly staff that are giving back to the community beyond their restaurant roles deserve to be recognized, and thankfully this issue is giving us a forum to do that. We hope you’ll enjoy meeting George, Mallory, Caitlin, Tom and Shannon, and perhaps shake their hand when you see them while dining out. There are similar stories all across this city, and I wish we could have told them all. Being a “foodie” my whole life (but not a fan of that word, actually), I’ve seen this city really come into its own, culinarily and cocktail-wise, over the last 20 years, currently no longer taking a back seat to Los Angeles and Orange County. Having marketed and done publicity for restaurants, chefs and food companies since my professional career began in the 90s, seeing this exciting evolution prompted two partners and me to launch the very first Long Beach Restaurant Week in 2014. Not a new concept to cities around the country, but it certainly was to Long Beach. With the 6th Annual Long Beach Restaurant

Dine LBC

Week, the partnership has evolved, but the event continues to be a yearly project I’m personally very passionate about and give my all to ensure its success year after year. Following every Dine LBC week, it’s exciting to hear that for most participating restaurants, guest counts and sales increase 10-28% during the event week. Restaurants face so many challenges these days: minimum wage, rent, insurance and cost of goods increases take a toll, and unfortunately, many don’t succeed. Dine LBC – Long Beach Restaurant Week was created to give our valued restaurants a promotional campaign they can’t afford on their own, getting “butts in seats,” mobilizing the city, and getting Long Beach diners out of their comfort zone and giving them an incentive to try something new. Dine LBC isn’t limited to a nine-day event every summer. We also do our best to give our restaurants and chefs positive exposure throughout the year, which includes a Holiday Kids Pajama Drive, quarterly Chefs Serving Shelters lunch events, and Kids in the Kitchen tours. We will also be launching the inaugural Long Beach Beer Week in March 2020, considering the recent explosion of breweries and beer-focused restaurants in Long Beach. We hope to see all of Long Beach dining out and about during Dine LBC week, but also hope that our tight-knit community will continue to support our valued restaurants, lounges, pubs, bars and breweries throughout the year. Thanks to Long Beach Home + Living for putting the spotlight on these businesses that serve us great food and beverages, and I look forward to this being an annual issue. Eat your heart out, Long Beach!

dinelbc


LET’S GET CRAFTY p. 12

PUBLISHED BY KAHLO CREATIVE 320 PINE AVE. SUITE 408 | LONG BEACH Phone: 562.366.3111 E-mail: lbhomeliving@gmail.com Website: www.kahlocreative.com

TABLE OF CONTENTS 04

Mariela Salgado on Long Beach Community, Change, and Cuisine

06

Long Beach Eats with Food Influencer @HungryHugh

DAN O’BRIEN

08

Serving Food And Our Community

TAKA KAGUMA

10

A Server, Serving Those In Need

12

Let’s Get Crafty, Long Beach

15

Giving Back Is No Joke

16

In The Kitchen with Chef Melissa

19

Creating A Safe Space

20

Paellas, Sangria & Flamenco

24

Cocktails in Historic Places

TEAM SAL FLORES-TRIMBLE

ELIZABETH MARTINEZ JAMES LANIGAN

@LBHomeLiving

For Everybody


CAFÉ SEVILLA p. 20

@HUNGRYHUGH INSTAGRAM INFLUENCER VISITS OUR FAVORITE LONG BEACH RESTAURANTS p. 6

IN THIS ISSUE: WRITERS LISA KHIEV KALAISHA TOTTY PATTI LARSON DAVID GARRETT HUGH HARPER

THE BAMBOO CLUB p. 16

CASSIDY LISTON

PHOTOGRAPHY DAVID GARRETT TAKA KAGUMA ELIZABETH MARTINEZ CASSIDY LISTON HUGH HARPER COVER PHOTO: TAKA KAGUMA

COCKTAILS IN HISTORIC PLACES p. 24


PHOTO: ELIZABETH MARTINEZ

Mariela Salgado on Long Beach Community, Change, and Cuisine BY LISA KHIEV It is clear that new concept restaurants and small businesses that have been popping up in the city has become an exciting and integral part of the development of our community, offering new, unique culinary experiences and opportunities for those who like to wine, dine, and convene. The 1st District, specifically, is approaching changes in itself with an upcoming November special election to elect a new First District City Councilmember to succeed Lena Gonzalez, now a California Senator. The fourth candidate in the run introduces Mariela Salgado, a Long Beach small business owner, community leader, mother, wife, and a board member of Long Beach’s Parks / Recreation Commission. For this issue, we August 2019

met with Mariela to learn and discuss topics ranging from her emergence and passion in the community to her favorite eats, treats, and local businesses in the city. Can you tell us more about your background and how it lead you to your passion for serving the Long Beach community and its people? My passion for education and service has directed my work on issues that impact our environment, children and small businesses. Since 2010, I’ve worked alongside many Long Beach organizations doing neighborhood clean-ups, beautification projects, park clean ups, supportive services to small businesses, to volunteering countless hours at two school sites and serving on boards. My work with the city

really came to light on the topic of Park Equity – it became clear as a mother, we weren’t providing the same recreational and educational opportunities to our children in many parts of Long Beach including the First District. We have the least green space per 1,000 residents, and the least structured programming in our parks. I knew something had to change so my efforts changed accordingly. I was appointed as a Parks Commissioner and have taken steps to advocate for early education, additional programming for our youth and seniors and changing the way we communicate with our diverse populations. I serve on various organizations and believe solutions start with knowing the work. Change happens when people collaborate and apply

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their knowledge to make our community a better place. It’s what I see on a weekly basis across Long Beach, people making a difference and supporting each other. What ignited your desire to run for the seat of 1st District, City Council? Thirty years ago, I started at a school similar to Edison Elementary in the First District, called Stoner Elementary, in which we had limited resources and enrichment programs. My parents won the educational lottery of sorts and were able to send me to one of the best schools in LAUSD. Then, I saw the stark inequities between zip codes and differences in health outcomes and economic opportunities. We see those same problems www.lbhomeliving.com


in our First District and other neighborhoods where we have the lowest performing schools, highest unemployment rates and shorter life expectancies. I came into this space advocating for park equity and have learned so much in the last few years, including the need to have strong independent leaders to represent this District, face tough issues and bring new solutions and partnerships to the table. Not a handpicked candidate by City Hall. Representation matters and while I don’t follow the traditional path of a candidate, I believe it’s important that we change the direction of politics to ensure someone is serving the community and championing the issues our constituents face. There is no candidate more invested in this city. I own here. My business serves Long Beach. Our children attend schools here and we’re doing the work alongside community leaders. Protecting our democracy takes courage. Do you have any favorite restaurants, cafes, or small businesses that you are inspired by and love to go to in Long Beach? As a small business owner, I am a strong proponent of shop local, shop small, shop handmade. Multiple studies show that small businesses reinvest in the local economy. For every $100 spent at one of these businesses, $68 stays in the community and generates a multiplier effect and why we do our best to patronize Long Beach small businesses. My favorites… well, I’ll start with dessert - Romeo’s Chocolates Frozen Hot Chocolate, my go-to sweet indulgence! Chocolate perfection in a cup, in part thanks to Long Beach Creamery who purveys their ice cream to Romeo’s and others. For a good conversation and a cup of August 2019

coffee, it’s Long Beach Coffee & Tea, involved with Veterans and LGBTQ advocacy work. Confidential Coffee has an amazing and original Cajeta latte, a homage to Mexican caramel. Rose Park Roasters has a great ice cold mocha and is a picker-upper with feel good interior, and lastly, my cafe con leche from Agua y Viento in East Long Beach. For a quick snack and fresh fruit, there’s Birdcage on 5th St. Can you tell I like sweets and love supporting our local small business owners? For lunch, there’s Michael’s Downtown, great for an elevated family meal. Our girls love making their own pizza and I love that they provide activities for kids. Manaow has the best SPICY basil fried rice in the city and Cinco De Mayo is my go-to quick and local burrito spot. We’ve gotten to know each of these owners and staff and love the home-y feels they provide. Can you explain your experience with community service, including your involvement in the building of the Best Dang Gingerbread Village in Long Beach? I vividly remember every time my father lost his job (life of an immigrant with seasonal work), my mother would find ways to ensure we’d have food on the table. Her and I would head to the food bank or church in Santa Monica and stand in line at midnight to receive a ticket to then, return bright and early to pick up groceries and sometimes clothes. Times were tough. I learned early, what it meant to receive help from others and my contributions to our family’s well-being. There are many stories about my childhood - I remember feeling compassion from others. If it wasn’t for their donations and service, I would’ve gone hungry. If it wasn’t for the mentorship program I took part in, in high school, I wouldn’t have had internships to explore and support to

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start college. Time and time again, I experienced the service of others. So I, in turn, have always felt the desire to help others too. Like a covenant. A promise I’ve kept for over twenty years - doing community service, continuing to expand on the work, and involving our daughters in the work we do. For example, their favorite activity of the year is building the Best Dang Gingerbread Village. I participate in planning, decorating with our girls and business sponsorships. The man behind each masterpiece is Isaac, my husband, and his mini-elves who love this annual tradition. None of this could happen without builder Hulean T. and the support of WCHA. I enjoy the work and then, spreading the love via social media reaching close to 50k online visitors. With the intent to help and support our community, we bring visitors to a local small business who gets to display it for a month during the holidays. I continuously reflect on the work we do and the example we provide for our children. It’s been a pleasure teaching our daughters the importance of service by leading the way!

ware and have eliminated any plastic-ware and wrap in our home. No more plastic wrap, plastic bags or containers. Our girls are involved too… my oldest often gets mad when she sees plastic in the trash and I end up carrying recycle along on our walking trips. She ends up cashing her recycle about once a month. We believe it’s important to raise environmentally conscious kids and do our best to reduce our waste and minimize our carbon footprint.

Do you have any special food practices?

Projects: Complete the Cesar Chavez/Drake Park Master Plan project so we add much needed green space and enrichment programs for youth, adults and seniors. An active community builds a healthier ecosystem.

Absolutely, similar to our business practice, we believe it’s a shared responsibility when it comes to sustainability, so we practice what we preach inside and outside our office. Our first goal is to cook often to teach our daughter’s healthy eating habits and what it’s like to cook with homegrown produce from our garden, including those from our local crop swaps, and our traditions. If you haven’t been to a crop-swap and garden, it’s a MUST-do! If we go out, we always look for a local restaurant to support and pack our stainless straws and cups for our girls. To pack lunches, I use honey and cloth wraps as well as glass-

Lastly, what are your hopes and goals for District 1? I was advised to look at the work of Council as “People, Projects and Policy” and agree with this idea. People: We have to empower and support our community partners and neighborhood associations to continue their work. The goal is to build community, activate neighborhoods and empower residents to take part in making our city better. Our community groups are on the front lines of change and want to ensure we sustain their efforts and build a more equitable city that celebrates our diversity.

Policy: Institutionalize a culture of economic opportunity for our residents and Long Beach. We have to look at the deeper issues and not get easily persuaded by outside parties. It’s important we solve these issues together because #WeAreALLIn. Writer’s Note: This article has been shortened for length, clarity, and format purposes. View the “Frozen Hot Chocolate” Video on our website.

www.lbhomeliving.com


Long Beach Eats

with food inf luencer

@HungryHugh

Long Beach has been the dark horse of the food scene. The battle between food in Southern California is often between Los Angeles and Orange County, but many do not realize that Long Beach is definitely a contender to be reckoned with! Their food scene has been evolving the past few years and Long Beach is finally getting the recognition it deserves.

to give you delicious flair with a refreshing twist. Their Osso Buco with masaman curry sauce and flat rice noodles is a combination that brings together amazing flavors into one bite. Do not overlook their Grilled Eggplant Salad because this dish gives a great kick of flavor. This place is great if you want a cozy dinner or a night out with a group of friends.

their Tavern Burger to New England Style Lobster Roll, you will have many scrumptious choices. Their Macaroni and Cheese with bacon and Ordinarie Fries topped with short rib are definitely two of the best ways to indulge. There were no regrets with those choices! Don’t forget to get a drink from their wide array of beer, wine and cocktail options.

From August 3rd to 11th, Dine LBC will take place to showcase the flavors of Long Beach. www.menuslbc.com

149 Linden Ave, Ste E, Long Beach, CA (562) 951-7181 thaidistrictrestaurant.com

210 The Promenade N Long Beach, CA; (562) 676-4261; www.theordinarie.com.

Michael’s Downtown

L’Opera Ristorante

Michael’s Downtown gives you an Italian hug the moment you set foot in their restaurant. Their house made pasta dishes such as the Summer Spaghetti and Squid Ink Linguine & Clams will take you to Italy and back. Do not overlook their freshly made pizza because with their massive pizza oven, you know you are in for a treat! Whether you sit indoors to watch the kitchen action or sit outside on the patio to enjoy Long Beach’s beautiful weather, the ambiance and atmosphere will not let you down.

L’Opera Ristorante brings Italian fine dining to another level. Their delicious Cappellacci Di Zucca is visually stunning and absolutely delicious. This is homemade ravioli stuffed with butternut squash and ricotta served on spicy marinara, brown butter sage sauce and parmigiano. When you see brown butter sage, you better order it! The Lobster Spaghetti is a simple dish yet perfect and exquisite with every bite. They are in the heart of downtown and definitely should be on everyone’s radar for some great Italian fine dining.

210 E 3rd St, Ste C, Long Beach; (562) 491-2100 www.michaelsdt.com.

Thai District Thai District’s Tom Yum cocktail is definitely one of the most unique drinks you can find. Based on the popular Tom Yum soup, this cocktail serves

August 2019

101 Pine Ave, Long Beach (562) 491-0066 www.lopera.com

The Ordinarie An American Tavern The Ordinarie serves traditional American comfort food in a laid back setting. From

Chianina Steakhouse Chianina Steakhouse has a modern décor, cool atmosphere and delicious dishes. As their name suggest, they are known for their steak. Their Porterhouse Steak is definitely a star. It is not only presented beautifully, but is cooked to perfection and melts in your mouth. The Alaskan King Crab Legs were fresh and light. Their bar includes Smoked Cocktails which are a must not only for the taste, but also for the visual (the process looks pretty cool). The flavors and aromas infused into the drink are definitely something to be experienced. Whether you want a fancy night out for two or want to celebrate a special occasion with your friends, Chianina will ensure you taste the pride, respect and quality they have with every dish. 5716 E 2nd St, Long Beach, CA 90803; (562) 434-2333 www.chianina.com.

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The Federal Bar The Federal Bar has made its mark in Long Beach with its amazing setting in an old bank and ability to host private events in a unique atmosphere. They offer American classics such as their Federal Burger, Nashville Shrimp & Grits, and Red Velvet Chicken & Waffles. With shareable eats like the Short Rib Poutine and Crispy Buffalo Cauliflower, there is something for everyone. Their bar has many options including a new drink, “Breakfast for Dinner”, made with Cinnamon Toast Crunch! This will definitely bring you back to your childhood. For a relaxed and cool spot, The Federal Bar definitely serves it up. 102 Pine Ave, Long Beach (562) 435-2000 www.thefederallb.com.

250,000+

Hugh Henry Harper III A guest contributor for Long Beach Home + Living, Hugh has showcased his love for food on his Instagram page where he posts food not only from the Los Angeles, Long Beach and Orange County areas, but also from his travels around the world especially Japan. Follow: IG: @HungryHugh FB: HungryHugh www.hungryhugh.com

www.lbhomeliving.com


@michaelsdowntown

@theordinarie

@thaidistrict

@chianinasteak

@loperaristorante

August 2019

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@thefederallb

www.lbhomeliving.com


can still pursue outside interests or dreams. It’s a balancing act. Personally, it allows me to return to school and get my bachelor’s degree.” Even though she’s not on the classic college path, “it’s been more of an 11-year plan,” she chuckles, she is determined to finish at CSULB with her degree in Child Development and Early Education so she can pursue her passion.

Serving Food and our community By Patti Larson

Caitlin Duffy believes being a restaurant server should be a prerequisite for everyone prior to launching into whatever career they may have planned. “I enjoy it, every day is different, good or bad, and I enjoy the pace,” she shared. “I like the people, too, and getting to know them,” she continued. But that age-old “Waiter Rule,” or how you treat a server reveals a lot about your personality? “That is absolutely true, and it teaches you a lot about August 2019

people. Servers are often invisible, not that everyone treats us poorly, but you definitely learn a lot in this industry, about how to communicate and how to be respectful. There’s a difference between being a server and being a GOOD server.” Caitlin has called Long Beach home for seven years, but she got her start in the restaurant business in Newport Beach, having grown up in nearby Huntington, a product of the suburbs and beach life.

PHOTO: ELIZABETH MARTINEZ

“I love kids and I think it’s so essential that they get a decent start, because they’re our future,” she said, which is why when she’s not mixing margaritas and serving up delicious Mexican fare, she’s helping out at the Child Development Center at LB City College or at the LBCC Child Development Club.

There she worked her way from cashier to management level, “but it was a fast casual restaurant and not necessarily where I wanted to be,” she said. Once Lola’s Mexican Cuisine in Long Beach started recruiting for its second establishment in Bixby Knolls, a friend encouraged her to apply. Fortunately, Caitlin was hired and now happily splits her talent there between bartending and serving. “The great thing about working as a server is you

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“I’m a behind-the-scenes sort of person, and I want to make a difference for families that are experiencing struggle or facing hurdles, to make it easier for them and ultimately their children,” she shared. Eventually, through her network of philanthropic friends, she hopes to piggyback on their expertise and have a fundraiser to benefit kids and learning. But that doesn’t mean she’s abandoning her restaurant gig any time soon. There are other benefits to be had outside of tips and access to great food. “One thing that working at a popular restaurant like Lola’s affords is exposure to great culture and other venues I might not otherwise be around. Like when we cater a museum or park, somewhere outside the restaurant. Even if I don’t get to experience the venue since I’m working, it’s still cool to see what’s there and what goes on.”

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PHOTO: ELIZABETH MARTINEZ

a server, serving those in need By Patti Larson George Glikman is a natural to the world of restaurant servers, as he shared, “Growing up, we always had lots of family feasts in our small, two-bedroom place, with both my parents cooking and family and friends filling our house. It was cramped but lots of fun.” George eventually made his way south to Long Beach by way of Berkeley where the food culture was well-established. “Chez Panisse was right down the street from the little bar and grill where I got my start. Eating out didn’t have to be a formal event but it was clearly an evolved experience in the Bay area.” Upon arriving in Long Beach, George used his experience to jump in at No. 9 Noodle Company, Open Sesame and The Attic as a server. At one point he was working all three places. “That was a hectic period,” he said. Eventually he took on the role of manager at August 2019

The Attic, where he invested all his time and talent. But managing wasn’t his strength, he learned after 18 months, so he returned to serving. “I like the restaurant business, I like interacting with people and making them feel welcome, as if they’re visiting my home.” Anyone who has dined at The Attic knows that is definitely the vibe there, partly due to the fact it’s in a cozy craftsman bungalow, but also because the cuisine is a local spin on Southern comfort food, yet with a bit of gourmet flair. “Long Beach is this big town with a small town feel, and so much publicity is generated by word of mouth, literally overnight. People and restaurants alike are sharing about the local food culture. I think when a few places start featuring elevated menus, it forces other restaurants to rise to the same level, and in the

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eight years I’ve been here, a lot has changed in terms of quality of food. It has definitely improved.” While at The Attic, George has seen the place become a destination restaurant with thousands of Yelp reviews, part of which he feels was prompted by a BuzzFeed article on their Mac N Cheetos in 2016, “although that is not necessarily what keeps people coming back,” he added. George also took on the role of charitable event planner, coordinating the annual golf tournament that would benefit Long Beach Rescue Mission. He enjoyed the combination of giving back while collaborating with other establishments to create a sense of community, so much so that after educating himself on the philanthropic work being done in town, he formed his own charitable giving effort, Righteous Function.

“After putting on the golf tournament, I saw how it not only generated support for charity but brought together business and media and raised awareness for all involved,” Glikman said. Righteous Function’s inaugural event was a fundraiser at Ten Mile Brewing where collaborative partners Shady Grove Foods and Long Beach Jerky Company also contributed to raise money for Long Beach Rescue Mission. Since then, he’s organized numerous events and plans to have several repeat events annually, all benefitting several different charitable partners. So far it has helped give back to Food Finders, Food 4 Kids, Long Beach Rescue Mission, CSULB, and soon U.S. Vets. There were also a few more personal events in response to immediate needs, including one at Ashley’s on Fourth to benefit Restauration after the fire shut them down last year. Last December, Glikman and his then-partner held a wine tasting at District Wine. “I think the wine tasting event was great, that will definitely happen again,” he said. Currently, he runs Righteous Function solo but collaborates with like-minded businesses and is formulating plans to collect needed items, like clothes or shoes or food, in addition to raising cash. “Whatever is needed, I think it’s important to provide value all the way around.” George continues to spend time outside his serving job volunteering and was also instrumental in having The Attic donate food overages to Food Finders as part of its food recovery program. But with all of these activities on his plate, does he ever have time to cook at home? “Yeah, I love my gas range. Not so much the oven, but sauté rules!” Glikman shared.

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Let’s Get Crafty, Long Beach By David Garrett & Taka Kaguma

Many of us remember the first time we tasted something other than the Coors Light that dad kept in the back of the fridge. That new beer with the interesting label had something extra than the run of the mill light beer found on the grocery store shelves. You found colors and flavors different than what you expected from beer. California played a huge role in the rise of the craft beer movement, starting with Anchor Brewing in San Francisco with roots reaching all the way back to 1849. When they started bottling Anchor Steam in 1971, Anchor established itself as the first modern “craft” brewery.

Strawberry Blonde along with rotating taps of current brews. But with the change in zoning laws, businesses that wanted to brew and sell their own beer no longer had to fit themselves into that more restrictive brewpub category. Breweries could now operate without being tied to food service, with a few restrictions, of course. Currently, Long Beach is quickly approaching ten of those brewing establishments, from nano breweries that make and serve a killer pizza to larger microbreweries offering more than a dozen of their own beers on tap, some aged in oak barrels. And that number will only keep growing with the arrival of Ficklewood Ciderworks and Altar Society Brewing Company later in 2019 and early 2020.

Fast forward to today and craft beer is no longer just a “trend”, with the industry stronger than ever and still growing. As of January, 2019, California has over 980 Craft Breweries. Before the craft brewery craze caught on in Long Beach, the city already had an impressive variety of drinking establishments ranging from dive bars to gay bars to fancy cocktail lounges. But in 2014, then-councilman Robert Garcia along with Vice Mayor Suja Lowenthal, proposed an amendment to the Long Beach zoning code to allow for craft breweries with tasting rooms to operate in this fine city. In the spring of 2015 the city council voted unanimously and the amendment passed, allowing for this new segment of the brewing industry to operate in Long Beach. Prior to this amendment passing, Long Beach was not without its homegrown brew. Belmont Brewing Company, the oldest brewpub in Los Angeles county, continues to serve up a solid collection of core beers such as the

1. Beachwood Blendery

Whether you enjoy a beer from time to time or are interested in brewing your own, Long Beach has an incredible beer community. The Long Beach Homebrewers (longbeachhomebrewers.com) meet on the second Tuesday of each month and we can tell you from personal experience, the meetings are a lot of fun. And as the beer culture in Long Beach continues to evolve and mature you just might see some of those home brewers starting their own brewery some day. We encourage you to try some of these local places, or try them all! Like so much of Long Beach, it’s about the people. The folks running and visiting these breweries make each visit unique and memorable. So get out there and get crafty, Long Beach. Cheers!

2. Beachwood BBQ and Brewing beachwoodbrewing

beachwoodblendery Just around the corner from Beachwood BBQ & Brewing you will find the Blendery, Beachwood’s small batch brewery specializing in Lambic-style beers. If you love sours then this is the place for you. With 10 different sours on tap (and plenty bottled up in the cooler waiting for you to give them a new home) there is no shortage of options here. These aren’t just sours. They are sours done right, brewed using the traditional methods that have made the Belgian Lambic-style as loved as it is today. August 2019

You won’t find many people, especially locals, that haven’t heard of or tried Beachwood BBQ and Brewing. In 2011 the Beachwood BBQ founders partnered with brewmaster Julian Shrago to open what is now the Beachwood BBQ & Brewing brewpub in downtown Long beach. With a wide array of styles on tap, there’s something for everyone at this award winning brewery. But be careful, the BBQ sauce from that delicious pulled pork sandwich can make the glass slippery. Speaking from experience here.

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4. Belmont Brewing Company

3. Trademark Brewing Trademark is the new kid in town that we’re all drawn to. With an impressive selection of beers on tap in an amazing space, you’re certain to E EDel find an old friend DelAmo AmoBlvd Blvd along with an intriguing new acquaintance. No matter what, E ECarson CarsonStSt try the Acending Percussion Kolsch and the Batch One Farmhouse Ale. Blvd Lakewood Blvd Lakewood

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While Ballast Point no longer falls into the category of craft brewery after Constellation Brands purchased it in 2015, the brewery definitely has an impact on the Long Beach beer scene. In a beautiful location with ocean views and great food, this brewery is a destination to enjoy. ballastpointbrewing

7. Ten Mile Brewing

6. Long Beach Beer Lab

lbbeer

5. Ballast Point Brewing Long Beach

Long Beach: Population: 467,354 Breweries: 11 Per Capita: 1/42,487

As of January, 2019, California has over 980 Craft Breweries.

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Not only was Belmont Brewing Company the brewpub pioneer in Long Beach, but it’s also the oldest such establishment in Los Angeles county. Located on the waterfront next to the Belmont Veterans Memorial Pier, you can sip on one of the brewery’s core beers while watching the ships pass by. Belmont Brewing is best known for one beer in particular that you have likely seen in stores around the area: the Strawberry Blonde.

Open since 2017, Long Beach Beer Lab is an inviting space where science and brewing come together. You can fall in love with the Dreamsicle IPA or let yourself try something out of the ordinary with the Hell of the North, a Flanders Style Sour Red Ale/Wine Hybrid. And in addition to all of the wonderful beers, the bakery with it s artisan breads and pizzas is equally as impressive.

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Although not technically in Long Beach, Ten Mile Brewing in Signal Hill is certainly worth including here. A large, inviting tap room along with a welcoming communal atmosphere makes this brewery a wonderful destination. The father and son duo of Jesse and Dan Sundstrom have brewed a large variety of styles that will satisfy even the most discerning beer enthusiast. Ten Mile is one of the few breweries anywhere producing a Kentucky Common, one of only a handful of truly American styles. And while you’re there don’t forgot to say hello to Barley, the brewery’s furry four-legged family member. www.lbhomeliving.com


8. Dutch’s Brewhouse

9. Ambitious Ales

Located in Bixby Knolls, this brewery and restaurant has a warm, neighborhood bar feel to it. But don’t let that deceive you. Owner Jason Van Fleet keeps an impressive curated selection of guest beers on tap alongside some of his own brews. One of those is the Anna, a wonderful American Amber / Red named after Jason’s lovely wife. After creating a wildly successful backyard Tiki Bar, also named Dutch’s, Jason and Anna decided to make it official and join the craft brewing world. And while you’re enjoying that beer, go ahead and order one of the pizzas they offer. You won’t be disappointed. dutchsbrewhouse

Located in the old Tuttle Cameras building in Bixby Knolls, this brewery has a spectacular variety of beers on tap. And if that selection doesn’t impress you the friendliness of the staff will. It’s not uncommon to find one of the owners serving up a Russian Imperial Stout known as Baktun’s. Wanting to enjoy that tasty beverage outdoors? Enjoy Ambitious’s large patio facing Atlantic Ave.

12. Steady Brew Beer Company

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1 PCH Brewing Company

If you walked into Liberation Brewing in Bixby Knolls for the first time on a recent Saturday you might have thought you were in the wrong place. In front of you would have been a yoga class in progress. But upon closer inspection it would all become clear. This wasn’t just a yoga class…it was a yoga class with beer! In addition to yoga, Liberation also offers a recurring series titled “Beer & Politics” where local politicians, city planners and other movers and shakers discuss what’s happening in Long Beach that impacts us all. And to top it all off, Liberation offers an array of beers that will keep you coming back for more…yoga or not. Try the Seven of Nine Nelson Pale Ale. You could drink it all day long. August 2019

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10. Liberation Brewing Co.

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Located near the airport, Steady Brew offers a solid variety of styles in a setting that makes you feel at home. This tap room is a great place to watch the game. Try the Playa Larga, a light, easy drinking Mexican lager.

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Timeless Pints is another brewery that’s not1 actually E 7th St in Long Beach, but E 4th St with a location right next to Long E 3rd St Beach airport and so supportive of E. Bro adway Ocean Av the Long Beach e community, it E2 nd shouldn’t be St missed. Even though it’s Lakewood’s only microbrewery, you will regularly find members of the Long Beach Homebrewers Association bellied up to the bar at Timeless. Many of their beers aren’t just cleverly named, but have an interesting story to go along with them. E Anaheim St

www.lbhomeliving.com


PHOTO: ELIZABETH MARTINEZ

GIVING BACK IS NO JOKE By Patti Larson

Mallory Farrow is not your run-of-the-mill restaurant worker. She’s got uncanny observation skills, anticipating customers’ needs before they arise. She’s got a live-for-the-moment mentality. She’s got jokes. In fact, she created her first comedic feature film as a rogue nine-year old, having grown up on a healthy dose of I Love Lucy reruns. And really, who hasn’t embraced the Ricardos? But Mallory didn’t just enjoy the sketch comedy format, she went on to study Communications and Film, attending CSULB. Not as a child prodigy, but still, double major. As she got into the world of restaurants, Mallory August 2019

found it lent itself perfectly to a flexible schedule for pursuing comedy on the side, which also provided a bit of release at the end of a mentally and physically stressful day. She recruited coworkers to get on stage as well. She still does. “I started off working at Frisco’s as a server, but eventually a girlfriend lured me over to Open Sesame and I’ve been there for ten years now,” she said. “It’s like family to me there. The staff is close, the environment and the people, it fosters discipline but also creativity, like people encourage each other to pursue their passions outside of

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work. It’s a great culture.” In 2011, not long after starting at Open Sesame, Mallory experienced a setback in the form of a brain injury. Her motor skills were directly impacted. Fortunately, her dad, who has a flair for the martial arts, was her rehab coach and helped her physically get back to normal in a few months. But what loomed was a larger issue—the mental recovery and depression—which is where comedy really helped. “I not only use my recovery experience in my comedy, which is part of my own personal survival, but when I did a show recently

I made sure proceeds went to help the Guidance Center in Long Beach, which supports mental health. I really wanted to give back after realizing the struggles people go through, considering my own,” she shared. Not only did Mallory have an affinity for Lucille Ball growing up, but Ricky as well. “I married a Hispanic man, and I don’t think that was coincidence,” she said, amused. She has since embraced the native language and learned Spanish well enough that she sometimes performs stand-up in Spanish and showcases other Spanish-speaking talent. “I think it’s important to show respect of other cultures and to be a bridge between them as well.” Her next Spanish-centric show will be in Downey, where the local venue gives back to a charity in town. “Proceeds go to an organization that supports art for youth, which is great.” When asked if she has plans to support other organizations or focus on mental health, she shared, “Whatever feels right at the moment, really whatever makes sense.” Mallory sees her philanthropic work as part of our natural human fabric. “Giving back is what we need to do, it’s fulfilling, whether it’s monetary or something else. I like the fact that in making people laugh, I’m contributing to their mental health in a positive way.” Her next effort will likely be a joint fundraiser with a friend, to benefit efforts reducing human trafficking. “Ultimately, however we can help others out, that’s what matters. Plus, it’s all about your passion. You just gotta keep moving forward toward your dreams.” And that’s no joke.

www.lbhomeliving.com


creative dri nks & delicious fo od

August 2019

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In The Kitchen with Chef Melissa ORTIZ Cassidy Liston The Bamboo Club on Anaheim is the addition to the Long Beach food and drink scene you didn’t know you needed. On a recent visit, I chowed down on their tender and sweet Thai-tea-brined fried chicken sandwich. One bite and I was blown away by the flavors. Sweet from the tea brine, salty from the crispy batter, and a hint of spice from a pickled chili aioli. It goes without saying that the sandwich was a homerun. I had walked into the dark, atmospheric bar expecting their elaborate tiki themed drinks to be the undefeated star of the show (don’t get me wrong Brian Noonan’s cocktails were killer, seriously go drink one), but one bite of that sandwich and I knew why people were flocking to this out of the way spot in droves. Everything I tried was as pleasing to look at as it was to eat, pairing wonderfully with their cocktail menu. I found myself surprised by the amount of flavor and ingenuity there was in every dish, blown away by something as simple as a mushroom and rice bowl. When head Chef Melissa Ortiz came out to check on us I couldn’t help myself but pick her brain about the menu. I eat, a lot, and she had more than exceeded my expectations for what I had originally thought was more of a bar than a restaurant (my mistake!). She dove into the processes of the dishes, the work and dedication that went into each one. The two-day long process of brining the www.lbhomeliving.com


chicken, the in-house pickling of different vegetables and chilis, and how they started making their own curried spams. Everything is made in-house, from scratch; well, everything that makes sense is. The truth is that spicy aioli on the sandwich, while made with house pickled Fresno chilis and fresh ingredients, was made with regular store-bought mayonnaise. Chef Melissa told us how she caught some flak for not making her own mayo, but she couldn’t stand wasting all of those perfectly good egg whites. She went on to tell me she was intent on limiting waste in her kitchen, not just food either. They switch to compostable plates after 5pm and serve all of their drinks with paper straws.

“Respect the ingredients and think outside the box. Nothing can always be turned into something.” Paper straws and compostable to-go boxes are common around Long Beach these days. There are even events based completely around restaurants, bars, and coffee shops in our city that have eliminated styrofoam all together. But Melissa’s approach took things a step further, all while holding the integrity of the food. When I asked Chef Melissa what inspired this passion she told me: “I think it’s important to be mindful and respect every ingredient that comes through the door. Utilizing each item to its full potential.”

August 2019

When she says to their “full potential”, she means it! I was surprised to hear one of the more creative ingredients she was able to accomplish using products that would typically be waste. “Our shrimp salt. We take the shells of the shrimp which would, in a normal environment be thrown in the trash. We dried it out, took our leftover rice and dried it out as well. We ended up turning it into a delicious salt. We now use that shrimp salt for our shrimp toast.” When I tried the shrimp toast it had a flavor and texture

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that was completely unique. I hadn’t had anything like it before. The idea of using something that would almost certainly be discarded to actually enhance you dish in this way is inventive and exactly what makes Chef Melissa the best at what she does. If you’re thinking there must be push back to this ‘use everything’ mentality you’d be wrong. Everyone in the kitchen and behind the bar leans into the idea with gusto. “It’s great to see the kitchen staff, bartenders, and bar-backs really understand that nothing should get thrown out before asking.” Chef Melissa tells me. “It’s become a thing. I’ll go in the walk in and on the shelf, there will be some ginger pulp, peeled oranges, not so pretty mint. Eventually we will have our very own garden out back…So far everyone across the board understands the vision.” The Bamboo Club is truly a unique experience the theme is allencompassing without being cheesy, the drinks are creative (and strong!), and the food is like nothing you’ve tried before. When I asked Chef what her advice to other restaurants wanting to follow her lead was, her answer was simple and smart: “Respect the ingredients and think outside the box. Nothing can always be turned into something.”

The Bamboo Club 3522 E Anaheim St, Long Beach @bambooclublb | @familymeal.lbc

www.lbhomeliving.com


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PHOTO: ELIZABETH MARTINEZ

CREATING A SAFE SPACE FOR EVERYBODY. By Patti Larson You might think something took the wind out of their sails, prompting Tom West and Shannon Francis to sell their sailboat a couple years ago. Turns out it was quite the opposite. They were just setting course for a new journey. With three grown kids who had left the nest, they were debating what the next course of their life would be. A little bit of reflection over a bottle of wine (or two) was all it took to decide a coffee shop would be their next venture. Both were technology vets, Tom in aerospace and Shannon in IT, and the two had decided to move on from their corporate jobs and do something more aligned with their passion. Thankfully for Long Beach, the couple decided to moor their shop right on Pine Avenue, where business was seeing a noticeable uptick. “We love Long Beach! We like that there

August 2019

is such a diversity of people and varied backgrounds, but also this sense of community that makes it so easy to connect with others,” Tom shared. Shannon echoed the sentiment. “We already live in town, but Long Beach has been very welcoming for our business as well.” So they opened Long Beach Coffee & Tea, a place for people to commune, have a pastry or sandwich and a cup of coffee. Everything is made fresh to order, as Tom emphasizes, “Nothing is frozen or made ahead, it’s basically what I would serve my family.” While some customers are hurriedly out the door on their way to work or school, many order to go but the friendly atmosphere is so enticing, they pull up a seat and stay a while. Isn’t that what every business owner desires?

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Tom and Shannon take it a step further. “Every second and fourth Friday, we host a ‘free coffee and pastries morning’ for local veterans who might be struggling in some way, along with local red coats (Long Beach’s own downtown safety and welcome ambassadors), so they can meet other vets, maybe share job opportunities—just feel valued,” they shared. Tom served in the Marine Corps himself, and he likes being a conduit to that segment of the community. Shannon and her family have a history of military service, too. “We also donate 100% of proceeds from our drip coffee sales and do a clothing dropoff for vets. Last year we had about 115 of them decorate ornaments for our Christmas tree, where on the back it noted something they needed or wanted, and by Christmas Eve, our customers had donated as many presents

or more to fulfill their wishes.” That’s some holiday spirit! But when you talk with them a little longer, you learn they have a passion for another often sidelined group as well—the transgender community. “Soon, we plan to start roasting our own coffee, and profits from that part of the business will help us focus on our other mission, which is to build a trans center, and not just for locals but from all over so they can have a safe place and a learning place, for parents, for individuals. We know this is an often misunderstood group, from our own personal experience, so why not do something about it ourselves?” Tom shared. Long Beach Coffee & Tea is already a very welcome place for the LGBT community, partly evident by their rainbow-colored sign. Long Beach is among one of California’s top cities with a large gender-diverse population, and so Tom and Shannon see this as their base for promoting their website as well, which will have a subscriber set up. “We want to have a hub where people from all over the world who are trans or struggling with trans issues can connect. Perhaps a young person in Japan can learn from someone older in Ireland who has already transitioned. We need to be supportive in a world where the transgender population is still misunderstood and mistreated,” said Tom. We hope the wind is at their backs. Long Beach Coffee & Tea 480 Pine Ave. Long Beach, CA (562) 619-8299 longbeachcoffeeandtea.com

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PAELLAS, SANGRIA & FLAMENCO “If you’re on a date, you’re going to have a whole different experience coming here,”

Chef of the Week Cafe Sevilla first opened its doors in 1987, nestled in the heart of downtown San Diego. Spanish-born owners Rogelio and Janet Huidobro wanted to bring a taste of their home country to Southern California—traditional dishes, live performances and an air of Spanish authenticity. Long Beach welcomed their Spanish flair and Sevilla became a staple eatery along Pine Avenue in 2006. Sevilla ran a location in Riverside in 2000, and August 2019

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www.lbhomeliving.com


PHOTO: TAKA KAGUMA

Meat: chicken, Spanish sausage, bomba rice—a short grain rice—from Valencia, Spain. All of Felipe’s paellas are cooked in lobster broth. Felipe crafted a tuna tartare tower with bright, fruit flavors: Fruits: orange, apple, mango, avocado Fish: sashimi ahi tuna Dressing: tarragon sauce served with a side of grapes and crostinis from baguettes. The bartender paired two drinks with the menu—barbacoa and a Spanish sour: Barbacoa: pineapple-infused tequila, serrano peppers, lime and chorizo garnish Spanish sour: whiskey, Serrano peppers, egg whites, lemon and cherries to garnish. “Sevilla is all about authenticity,” Felipe said. “It’s just different.” “If you’re on a date, you’re going to have a whole different experience coming here,” he said. “When you get the paella, you don’t know how to eat it. We have so much to experience, it’s fun.”

Café Sevilla 140 Pine Ave. Long Beach, CA (562) 495-1111 cafesevilla.com that’s where Chef Felipe Roach began his career with Sevilla.

grandma always cooked, so becoming a chef was a master plan for me.”

But Felipe’s story with food began years earlier, and further away in Santiago, Chile.

He attended culinary school in Chile and has been a chef for 15 years. One of his relatives worked at Sevilla’s Riverside location, and that was his in.

“I’ve always had the passion, you have to be born with that, ya know?” Felipe said. “My mom and August 2019

Felipe enjoys the food he prepares. He appreciates

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the authenticity of the ingredients. “The Spanish sausage, the saffron in our paellas are imported from Spain,” he said. “What you find in Spain, you find here.” He prepared a classic paella in a cast iron pan: Fish: mussels, clams, scallops, shrimp.

Chef Felipe came to Long Beach Sevilla six months ago to train other cooks. He will move on to be head chef of Sevilla’s new front in Costa Mesa when it opens in a few months. “It was great opportunity and I’m really passionate about it,” he said. “The company has been good to me and really appreciates what I do.” Sangrias, flamenco and gypsy music makes up the flavors and tastes of Cafe Sevilla, and they promise to take you on a trip to Spain—without the airfare.

www.lbhomeliving.com


THAI DISTRICT Voted #1 Thai Restaurant in Long Beach Unique two level setting in a historic landmark. www.ThaiDistrictRestaurant.com August 2019 - 22 149 Linden Ave. Ste E, Long Beach, CA 90802 | 562.951.7181

www.lbhomeliving.com


A unique combination of neighborhood feel with the elegance & sophistication for those who seek out the best. Award winning Italian Cuisine featuring authentic homemade bread, pasta, specialty meat, seafood, & wine spectator awarded wine list. Vegetarian, vegan, & gluten-free items available. Custom catering & private rooms available for all of your special occasions.

www.lopera.com TEL: 562.491.0066 101 Pine Ave, Long Beach, CA 90802

The Ordinarie offers a menu of revided comfort food, 19th century cocktail classics enjoyed in a warm and inviting atmosphere.

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if you spend $30 or more. Not valid with other offers. No cash value.

210 The Promenade North, Long Beach, CA 90802 (562) 676-4261 , info@theordinarie.com


Cocktails In Historic Places Cassidy Liston

Long Beach is home to many bars, ranging from trendy to divey, waiting to satisfy your thirst. No matter your preference in libation or atmosphere there is a bar out there for you, steeped in rich history and wrapped in beautiful architecture. Here are a few historical gems to visit during your next bar-hopping experience!


District Wine

The Blind Donkey

The 4th Horseman

Imagine this: you’re walking down the street in Long Beach, the sun is shining, the birds are singing, and all you’re missing is a drink in your hand. If you’re like many people in Long Beach’s history you’re headed for the Lafayette building. The Spanish Baroque style building has had a fun reputation since its inception; from secret basement speakeasy’s to the famous tiki-themed Outrigger Room in the 1950s, the Lafayette continues its march into drinking infamy with always trendy wine bar, District Wine. Plenty of natural light and a dark wood interior leave you feeling elegant sipping on your favorite glass of red or one of their signature wine cocktails in this historical hotspot! Can’t decide on one thing? Ask your bartender for help constructing a flight.

The Blind Donkey can be easy to miss with its lowkey entrance, a set of stairs that lead underneath the Broadlind Hotel. The Broadlind itself gives off an air of mystery with its dramatic red brick arches and massive windows. The building is done in an Italian Renaissance style with some old school New Orleans vibes. But down in the basement is where you’ll find me. The building was built in 1928 making the basement prime real estate for a highend speakeasy/gambling den, and the Blind Donkey does not forget its roots. They serve up some delicious whiskey cocktails and have over one-hundred different whiskeys on site. The whiskey sours are an eternally popular and equally refreshing drink concocted with their house-made sour mix, simple syrup, and most importantly whiskey.

Beer, pizza, and Renaissance Revival architecture? Sounds like a party to me. Everything about the Walker Building on Pine Avenue is eye-catching. From the smooth concrete detailing to the large glass windows and extravagant pillars, you could see how for almost fifty years this was a place where people would come and spend money. Named after the department store it housed, the Walker Building now uses its beauty to house Long Beach residents, an architecture firm, and one very interesting bar/pizza parlor. The 4th Horseman is a horror lover’s paradise, equal parts kitschy and scary, but beyond the fun ambiance, you go to the 4th Horseman for beer. With a rotating selection of bottles, cans, and drafts there’s bound to be something for everyone, which may as well be Long Beach’s motto.

It can be difficult to appreciate your own city. It’s easy to become desensitized to the beautiful buildings with surprising histories we pass by every day. I hope you take a moment to simply look up and enjoy what you see, learn something new, and make new history. And having a great drink too? What more could you ask for? If you enjoy food, drinks, and history come take a tour with me at Beach City Food Tours. Come curious and come hungry!

www.BeachCityFoodTours.com

August 2019

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www.lbhomeliving.com


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